xiaoxl/recipe_data huggingface dataset:
Nutritarian Blueberry Banana Ice Cream


Ingredients:
bananas, frozen blueberries, milk, walnuts

Directions:
Peel the bananas, break them into 1 1/2 inch pieces and freeze at least 12 hours. If you cut them instead of breaking them, the pieces will stick together.
When ready to make the ice cream, separate the frozen banana pieces and place in the blender with the remaining ingredients.
Blend all ingredients together in a high-powered blender or food processor until smooth and creamy, adding a little more milk if it is too thick. CAUTION: This recipe requires a high powered blender (like a Vitamix] or high powered food processor so it doesn't strain when you put in the frozen fruit.
Southwest White Chili


Ingredients:
boneless skinless chicken breast, garlic powder, ground cumin, oregano, cayenne pepper, olive oil, onion, chicken broth, green chilies, cannellini beans, fresh cilantro, cheese, scallion

Directions:
Mix spices in a small bowl.
Heat 1 tablespoon olive oil in a 3 quart pan.  Add chicken cubes and cook 4 to 5 minutes, stirring, until no longer pink.  Remove chicken and juices to a bowl and set aside.
Add the rest of the olive oil to the pan and saute onions until soft, 3 to 5 minutes.  Stir in chicken broth, chilies and spices.  Simmer 10 minutes.
Stir in chicken and beans.  Simmer uncovered for 10 minutes.  If desired, stir in fresh cilantro and garnish with cheese and scallions.
Cauliflower Salad
Category: salad
By Debbie Lopez

I came up with this one summer when I was on a low carb diet, it is similar to a potato salad but made without the potato.

Ingredients:
1 head cauliflower, trimmed and cut into bite-size florets
¾ cup mayonnaise
1 tablespoon mustard
1 teaspoon salt
ground black pepper to taste
3  hard boiled eggs, chopped
1  onion, chopped
¾ cup frozen green peas, thawed
¼ cup dill pickles, chopped
3 slices crisply cooked bacon, crumbled  (Optional)

Directions:
Place cauliflower in a large saucepan and cover with water. Bring  to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly. In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.

Prep time: 25 mins
Cook time: 10 mins
Total time: 2 hrs 35 mins
Yields: 6 servings

Calories: 290.1
Fat: 24.6 g
Saturated fat: 4.1 g
Carbohydrates: 12.8 g
Sugars: 5.5 g
Dietary fiber: 4 g
Protein: 6.9 g
Cholesterol: 103.4 mg
Sodium: 742.2 mg
Apple Lime Tuna Salad


Ingredients:
tuna in water, granny smith apple, orange bell peppers, yellow bell pepper, red onion, hard-boiled eggs, mayonnaise, limes, juice and zest of, lemon pepper

Directions:
Drain cans of tuna, then crumble and place in a medium bowl.  Add apple,  peppers, onion, eggs, and stir.
Combine mayonnaise, lime zest and juice, garlic salt, lemon pepper,  pepper sauce, and pour over tuna mixture.
Stir and chill until ready to serve.
Golden Sweet Cornbread
Category: bread
By bluegirl

If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it's my family's favorite.

Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
⅔ cup white sugar
1 teaspoon salt
3 ½ teaspoons baking powder
1  egg
1 cup milk
⅓ cup vegetable oil

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 1 - 9 inch round pan

Calories: 188.6
Fat: 7.4 g
Saturated fat: 1.2 g
Carbohydrates: 28.2 g
Sugars: 12.2 g
Dietary fiber: 1 g
Protein: 3.1 g
Cholesterol: 17.1 mg
Sodium: 353.9 mg
Greek Orzo Salad
Category: salad
By Patrice

A delicious, colorful salad, with artichoke hearts and feta.  I receive a lot of requests for this one.

Ingredients:
1 ½ cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1  tomato, seeded and chopped
1  cucumber, seeded and chopped
1  red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
¼ cup chopped fresh parsley
1 tablespoon lemon juice
½ teaspoon dried oregano
½ teaspoon lemon pepper

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.  Drain artichoke hearts, reserving liquid. In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper.  Toss and chill for 1 hour in refrigerator. Just before serving, drizzle reserved artichoke marinade over salad.

Prep time: 1 hr 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 325.8
Fat: 10.2 g
Saturated fat: 4.1 g
Carbohydrates: 48.7 g
Sugars: 4.5 g
Dietary fiber: 4.8 g
Protein: 13.1 g
Cholesterol: 22.3 mg
Sodium: 615.2 mg
Wilted Greens With Bacon Vinaigrette


Ingredients:
romaine lettuce, bacon, sugar, vinegar, kosher salt, fresh ground black pepper

Directions:
Place romaine in a serving bowl.
In a skillet over medium heat, cook bacon until crispy.
Remove bacon and crumble over greens.
To the pan, add sugar and vinegar, and simmer until sugar is dissolved, scraping up bacon bits that cling to the bottom of the pan.
Season with salt and pepper, to taste.
Pour hot dressing over greens and toss.
Serve immediately.
Wilted Mustard Greens


Ingredients:
garlic cloves, unsalted butter

Directions:
Cook mustard greens in 2 batches in a 6 to 8 quart pot of boiling salted water, stirring to submerge, until wilted and tender, about 5 minutes.  Transfer to a large bowl of cold water to stop cooking.  Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.
Cook garlic in butter in a 4 to 6 quart heavy pot over moderately low heat, stirring until softened, about 2 minutes.   Add boiled greens, salt and pepper and cook, covered stirring occasionally until heated through, about 5 minutes.
Iranian / Persian Salad Shirazi
Category: salad
By Autumn Leaves

An excellent light side salad to accompany a heavy Persian meal or any meal really. Sumac is the red bitter spice usually served for sprinkling on kebab. It's available at most Middle Eastern stores, but if you can't find it just leave it out. I like to dice the veggies very small about 1/4-inch. Serve with fresh lemon wedges.

Ingredients:
4  ripe tomatoes, seeded and diced
1  red onion, diced
2 small English cucumbers, peeled and diced
3 tablespoons olive oil
lemon, juiced
1 tablespoon dried mint
1 teaspoon dried dill
1 teaspoon ground sumac
salt and ground black pepper to taste

Directions:
Mix tomatoes, red onion, cucumbers, olive oil, lemon juice, mint, dill, sumac, salt, and pepper together in a bowl.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 145
Fat: 10.7 g
Saturated fat: 1.5 g
Carbohydrates: 13.8 g
Sugars: 5.1 g
Dietary fiber: 4.4 g
Protein: 2.6 g
Sodium: 51.9 mg
Irish Brown Bread


Ingredients:
whole wheat flour, self-rising flour, baking soda, baking powder, salt, white wine vinegar, butter, egg

Directions:
•	Preheat oven to 375 degrees F.
•	mix together both flours, baking soda, baking powder, and salt.
•	melt butter in the microwave.
•	mix together milk, vinegar, butter, and egg until blended.
•	Pour the milk mixture in with the flour mixture.
•	Prepare baking paper by spraying it with cooking spray (or butter] and powder it with flour.
•	Take the dough out on a floured surface (using white flour] and knead until the dough can hold a rounded form.
•	Place the round dough loaf on the floured baking paper.
•	Dab the top with a bit of melted butter, cut an X into the top of the loaf (To let the fairies out, as the Irish say!] and place it onto a middle rack in the oven.
•	Bake for around 35-40 minutes until the loaf is hollow (you should be able to lightly knock on it and tell].
Custard Apple Pie


Ingredients:
golden delicious apples, sour cream, sugar, all-purpose flour, vanilla, cinnamon, butter, margarine, all-purpose flour, sugar

Directions:
Preheat oven to 425.
Core, peel and slice apples to 1/4" thick.
In piecrust, arrange the apple slices in concentric circles, overlapping them slightly.
Beat sour cream, egg yolks, sugar, flour, vanilla and cinnamon with wire whisk until just blended; pour over apples.
Bake pie 30 min, or until custard mixture is beginning to set.
Meanwhile, prepare STREUSAL TOPPING: In small bowl, with hand, combine butter or margarine, flour and sugar until mixture resembles coarse crumbs.
After pie has baked 30 min, evenly sprinkle topping over apples and custard.
Bake 15 min longer or until topping is golden and knife inserted in center of pie comes out clean.
If crust browns too rapidly, cover with foil.
Cool at least one hour.
Hot and Spicy Black-Eyed Peas


Ingredients:
bacon, onion, green bell pepper, garlic clove, black-eyed peas, diced tomatoes, ground cumin, salt, curry powder, cayenne pepper, chili powder

Directions:
In a large frying pan, cook bacon slices until crisp. Remove and drain on a paper towel.  When cool, crumble into pieces.
Using the same pan, add onion, green pepper and garlic to bacon drippings and saute over medium heat until onions start to soften.  Add remaining  ingredients heat to a low boil. Reduce heat and simmer for 30 minutes.
Divide between 2  large bowls (or 4 smaller bowls] and top with bacon pieces.
Hawaiian Mimosas


Ingredients:
pineapple slices, cherries

Directions:
Per mimosa: add one ounce coconut rum and two ounces pineapple juice to a champagne glass. Top with champagne and garnish with pineapple and/or cherry.
To make a pitcher: add 1 cup coconut rum, 2 cups pineapple juice, and an entire 750mL bottle of champagne or prosecco to a pitcher. Add pineapple slices and/or cherries to the pitcher or glasses for garnish.
Earl Grey Lime Rolls


Ingredients:
tea, boiling water, active dry yeast, sugar, butter, salt, limes, rind of, flour, butter

Directions:
Place tea in boiling water, and steep for 15 minutes.
Strain and cool to lukewarm.
Place yeast and sugar in a large bowl and stir tea into them.
When yeast has dissolved, stir in butter, salt, lime rind and enough of the flour to form a dough that is hard to stir.
Turn out onto lightly floured surface and knead 5 to 8 minutes, adding only as much flour as needed to produce a dough that is smooth, elastic and just past the point of being sticky.
Put in a large oiled bowl, and cover with plastic wrap.
Allow to rise in a warm place until doubled in volume (about 1 hour].
Punch down, and divide into 30 small or 20 large dinner rolls.
Place 2" apart on greased baking sheets, cover with kitchen towels, and let rise until doubled in volume (about 30 minutes].
Pre-heat oven to 375F (400 at 6000'].
Bake rolls in the center of the oven for 13-15 minutes.
Brush hot rolls with butter.
Remove from baking sheets and serve immediately, or place on rack to cool (serve warm for best flavor].
Bacon & Cheddar Scones


Ingredients:
all-purpose flour, baking powder, salt, unsalted butter, cheddar cheese, green onion, pecan halves, fresh ground black pepper, bacon, heavy cream

Directions:
Preheat the oven to 400°F.
Mix flour, baking powder, and salt in a large bowl. Cut butter into flour mixture with your hands or a fork until the mixture resembles coarse cornmeal. Stir in cheese, green onions, pecans, pepper and bacon until well mixed. Add cream and stir until dough forms, being careful not to overwork.
Turn out onto a lightly floured surface and press until it holds together. Flatten into 2 circles, about 7 inches in diameter and 3/4-inch thick and cut each circle into 8 wedges with a sharp knife. Transfer to a parchment paper lined baking sheet, leaving a little space between each wedge. Bake until golden brown, 22 to 23 minutes. Serve warm.
Hot Jalapeno Pepper Feta Stuffed Chicken Breasts


Ingredients:
ricotta cheese, feta, oregano, basil, black pepper, egg, chicken breasts, olive oil, rice, onion, garlic cloves

Directions:
Preheat the oven to 375.
Mix the ricotta, feta, hot peppers and spices together.
Split the mixture into two bowls.
Add the egg to one bowl and mix well.
Spray a glass baking dish with Pam (big enough to hold the chicken and at least 2 inches deep].
Use the egg mixture to stuff the chicken breasts, placing 1/4 of the mixture on each breast and then bringing the sides together and securing at the top with 1 or two toothpicks (don't worry if this is a bit messy].
Brush some olive oil onto the top of the breasts so they brown better.
Place the chicken in the oven for 25 minutes.
Make the 2 cups of rice (follow directions on box].
Fry the onions in 1 tbsp of olive oil until soft (medium heat].
Add the chopped garlic and fry for 3 more minutes.
Add the 2 cups sauce and simmer so that it is hot and ready when you need it (if you want to spice up your meal add some peppers to this sauce, too].
Mix 1/2 cup of the sauce into the rice (keep simmering the rest].
Remove the chicken from the glass dish and place the rice at the bottom.
Spread the remaining cheese mixture across the rice.
Place the breasts on top and put it back in to the oven until: the chicken is done and the rest of the contents are hot.
Scoop a chicken breast and rice onto a plate and add tomato sauce (see picture].
Balsamic Chicken


Ingredients:
boneless skinless chicken breast halves, ground black pepper, olive oil, onion, diced tomatoes, dried basil, dried oregano, dried rosemary, dried thyme

Directions:
Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
Barley Soup With Red Beans Corn and Sage


Ingredients:
barley, butter, olive oil, bay leaves, sage leaves, dried sage, red onion, carrot, garlic clove, parsley, tomato paste, water, salt, sea salt, fresh ground pepper, corn, borlotti beans, red kidney beans, parsley

Directions:
If you haven't soaked it, cover the barley with hot water before you start prepping the soup for vegetables.
Melt the butter with the oil, bay leaves, and sage in a wide soup pot.
Add the onion and carrot, stir, and cook over medium heat, stirring occasionally, for about 10 minutes, until the onion begins to take on some color.
Add the garlic and chopped parsley, then work in the tomato paste.
Drain the barley; add it to the pot with 2 quarts water or stock and 1 1/2 teaspoons salt.
Bring to a boil, reduce the heat to simmer, then cover and cook until the barley is tender, about 35 minutes. Taste for salt and season with pepper.
Meanwhile, shuck the corn and slice off the top halves of the kernels. Reversing your knife to the dull edge, press out the milk from the cobs. Set aside corn kernels and corn milk.
When barley is tender add reserved corn and beans to soup. Heat through, taste once or more for salt, and serve with fresh minced parsley.
Hungarian Nut Nuggets (Cookies)


Ingredients:
butter, powdered sugar, walnuts, vanilla extract, flour

Directions:
In a large bowl blend the ingredients with a wire pastry blender until the ingredients form when squeezed together.
Form into balls (or nuggets] by tablespoons; dough will be very crumbly, I press and form them in my palms instead of my fingers.
Place on a cookie sheet and bake at 350 degrees for about 10 minutes until they start to brown around edges.
Watch them so they do not burn.
Cool and roll in powdered sugar.
Store in cool place until serving.
Hog's Head Cheese
Category: appetizers-and-snacks
By LADYEM1

This is not actually cheese.  It is a wonderful, spicy appetizer mold made of pork roast that is great served with crackers.

Ingredients:
2 tablespoons vegetable oil
3 pounds pork shoulder, trimmed and cubed
2 cups chopped onion
1 cup chopped green bell pepper
½ cup chopped celery
2 tablespoons minced garlic
2 tablespoons dried parsley
2 teaspoons dried basil
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons Cajun seasoning
3 cups water or pork stock
3 (.25 ounce) envelopes unflavored gelatin
1 cup boiling water

Directions:
Heat the oil in a 4 quart pot over medium-high heat. Add the pork roast, and brown on all sides. Reduce heat to medium, and add the onion, bell pepper, celery, and garlic. Season with garlic, parsley, basil, salt, pepper, and Cajun seasoning. Pour in 3 cups of water or pork stock, and bring to a boil. Cover, and simmer over medium heat for 2 hours, stirring vigorously every 15 minutes. When the pork is ready, it should be completely shredded and reduced to a stringy consistency. Dissolve the gelatin in 1 cup of boiling water, then stir into the pork mixture very well. Pour into a mold or casserole dish, and chill until set, about 8 hours. To unmold, dip the bottom of the mold in hot tap water for about 1 minute, then invert onto a serving tray. Serve with your favorite crackers.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 10 hrs 20 mins
Yields: 24 servings

Calories: 95
Fat: 6.5 g
Saturated fat: 2.1 g
Carbohydrates: 2.1 g
Sugars: 0.8 g
Dietary fiber: 0.5 g
Protein: 6.9 g
Cholesterol: 22.3 mg
Sodium: 158.5 mg
Asian Crunchy Peanut Chicken Salad


Ingredients:
creamy peanut butter, fresh ginger, boneless skinless chicken breast halves, salted peanuts, sugar, rice vinegar, soy sauce, fresh ginger, sesame seeds, green onions, apple

Directions:
PEANUT CHICKEN: Preheat oven to 425°F Grease a 9x13 pan and set aside. In a medium bowl, gradually stir orange juice into peanut butter and ginger.
Dip chicken into peanut butter mixture, then coat with peanuts and place in pan. Bake uncovered 15 minutes. Turn chicken over, and bake an additional 15 minutes or until chicken is cooked through. (After turning the chicken, start making the rest of the recipe so it's all done at the same time].
SALAD DRESSING: Mix all ingredients in a small bowl (enough to dissolve sugar]. Set aside.
SALAD: Mix all ingredients in a large bowl and set aside.
FRIED RAMEN: Heat oil in a wide frying pan over medium-high heat. Add crumbled noodles to hot oil and cook, stirring until browned (3 to 4 minutes]. Lift out mixture from frying pan; drain. Place into a decorative serving bowl.
ASSEMBLY: Remove chicken from oven, let sit for a few minutes. Meanwhile, add dressing to salad and toss to coat.
Place salad onto individual serving plates. Cut chicken into strips on the bias. Serve atop the salad. Serve with fried ramen.
Portuguese Favas
Category: everyday-cooking
By J. Pacheco

Fava beans with a Portuguese style sauce.

Ingredients:
5 tablespoons olive oil
3 large onions, chopped
2 cloves garlic, minced
2 tablespoons red pepper flakes
¼ cup tomato sauce
2 cups hot water
3 tablespoons chopped fresh parsley
salt to taste
½ teaspoon black pepper
2 teaspoons paprika
2 (19 ounce) cans fava beans

Directions:
Heat oil in a large saucepan over medium heat.  Saute onion and garlic until golden brown.  Stir in red pepper flakes, tomato sauce, hot water, parsley, salt, pepper and paprika.  Bring to a boil, reduce heat and simmer for 30 minutes. Gently stir in fava beans.  Remove from heat and let stand for several minutes to allow flavors to meld.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 221.1
Fat: 9.5 g
Saturated fat: 1.3 g
Carbohydrates: 27.7 g
Sugars: 4.1 g
Dietary fiber: 7.2 g
Protein: 7.4 g
Sodium: 299.6 mg
Tortilla Espanola (Spanish Tortilla)


Ingredients:
olive oil, kosher salt, yellow onion, eggs

Directions:
Heat olive oil in 10" skillet on medium high heat (until almost smoking].
Add potatoes, onion and kosher salt.
Turn gently until potatoes are all coated in oil. Reduce heat to medium and cover.
Cook, turning frequently (and GENTLY] until potatoes are tender, about 12 minutes.
Remove cover and cook 6 minutes, turning once after 3 minutes.
Remove potatoes and onions with a slotted spoon into a heat proof bowl. Reserve up to 3 T oil from pan.
In a separate bowl, beat eggs with pinch of salt. Combine with potato mixture.
Clean 10" skillet and reheat reserved oil (adding additional oil so that there is 3 T oil in skillet] on med/high heat.
Put egg mixture in pan. After 2 minutes reduce heat to medium - low. Cover.
Cook until eggs begin to set, 4-6 minutes.
Cover pan with large plate, flip tortilla and slide it back into the pan (the side that was facing up in the pan should now be facing down].
Cook 4-6 minutes until eggs are fully set and golden brown.
Flip again if necessary.
Turn onto a plate and let it rest for 20 minutes before slicing and serving.
Carrot Souffle


Ingredients:
carrot, butter, eggs, flour, baking powder, salt, white sugar, brown sugar

Directions:
Preheat oven to 350 degrees and prepare an 8 inch casserole dish.
In a large pot bring water to a boil and add carrots.  Cook carrots until tender, about 15 minutes.  Drain.
In a blender or food processor add butter, egg, flour, baking powder, salt, and sugars.  Add one quarter of the carrots and puree.  Slowly add remaining carrots, pureeing after each addition.
Transfer to prepared baking dish and bake for 45 minutes.
Bacon-Flavored Dog Biscuits
Category: everyday-cooking
By JUSTJEN33

Your puppies and dogs will be beggin' for more of these tasty treats.

Ingredients:
2  eggs
1 cup milk
½ cup water
1 teaspoon salt
10 tablespoons bacon fat, melted
5 cups whole wheat flour

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet. Beat eggs in a large bowl. Stir in milk, water, salt, and bacon fat until well blended. Gradually stir in flour to make a stiff dough. Pinch off pieces of the dough and roll into 2 inch balls. Place on prepared baking sheet. Bake in preheated oven for 35 to 40 minutes. Cool on racks. Store in a covered container in the refrigerator.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 25 servings

Calories: 139.6
Fat: 6.6 g
Saturated fat: 2.5 g
Carbohydrates: 17.9 g
Sugars: 0.6 g
Dietary fiber: 2.9 g
Protein: 3.6 g
Cholesterol: 6.4 mg
Sodium: 107.3 mg
Nif's Fall Harvest Vegetable Bake


Ingredients:
olive oil, turnip, carrots, sweet potato, sage leaves, fresh rosemary, red onion

Directions:
Preheat oven to 375°F.
Heat an oven proof frying pan over medium heat and add oil. I use a cast iron pan.
Add in all veggies and stir to coat with oil. Add sage and salt and pepper to taste.
Top with sliced onion and rosemary sprigs.
Cover with foil and bake for 45 minutes.
Mini Burgers


Ingredients:
onion, butter, egg, seasoning salt, sage, pepper

Directions:
Sauté onion in butter for 1 minute.
Transfer to large bowl.
Add ground round, egg and seasonings.
Spread onto bottom half of rolls.
Put tops on rolls.
Place on baking sheet; cover with foil.
Bake at 350°F for 20 minutes.