xiaoxl/recipe_data huggingface dataset:
Couscous and Mung Bean Salad With Golden Beets and Greens


Ingredients:
couscous, pine nuts, onion, garlic cloves, portabella mushrooms, plum tomatoes, lemon, butter, nutritional yeast

Directions:
Bring 3 cups water and 1 cup mung beans to simmer in a covered pot approximately 25-30 minutes until beans are soft. Add 2 cups water and 1 1/2 cup couscous to another pot and simmer uncovered for 8-10 minutes until tender. Combine, set aside and allow to cool.
Toast pine nuts in skillet until lightly brown and set aside. Add 1 tsp butter to the skillet and add the diced onion. Allow to cook until lightly browned and add the mushrooms. Cook until the mushrooms have reduced to half the size and are tender. Add the remaining vegetables except the beets and cook until tender.
In the meantime, boil the sliced beets 8-10 minutes until tender. Once cooked, add to the skillet along with the remaining ingredients, including the butter.
Combine couscous/mung bean mixture, pine nuts, and vegetable mixture. Season with salt and pepper to taste. Serve with nutritional yeast sprinkled on top.
Fufu
Category: side-dish
By SUGARBABYRAVAEOVE

This is a very good dish. It is Ghanaian, and it tastes very well with steaming groundnut soup on top of it.

Ingredients:
4  yucca (cassava) roots, peeled and sliced
5  yellow plantains
½ cup butter

Directions:
Place the cassava and plantains (with peels on) into a large pot, and fill with enough water to cover. Bring to a boil, and cook until cassava is soft, about 30 minutes; drain. Remove and discard peels from plantains, and return them to the pot. Mash with butter, then beat with an electric mixer until smooth. Use as much butter as needed to get the mixture moist enough to blend.

Prep time: 45 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 10 servings

Calories: 451.7
Fat: 10 g
Saturated fat: 6.1 g
Carbohydrates: 90.7 g
Sugars: 16.2 g
Dietary fiber: 5 g
Protein: 3.5 g
Cholesterol: 24.4 mg
Sodium: 91.8 mg
Lemon Sauce (for Chicken or Fish)


Ingredients:
brown sugar, cornstarch, water, green onions, lemon juice, soy sauce, chicken bouillon cube

Directions:
Combine lemon juice, sugar, soy sauce, cornstarch, bouillon cube, water, salt and pepper in a small sauce pan.
Cook and stir over low heat until sauces comes to a boil and becomes thick.
Add red pepper and green onions.
Mix well and pour over cooked chicken or fish.
Crispy Open-Faced Quesadillas


Ingredients:
flour tortillas, olive oil, kosher salt, sour cream, lime, ground cumin, fresh ground black pepper, fresh cilantro, fresh parsley leaves

Directions:
Preheat the broiler.
Brush the tortillas on both sides with  oil and lightly salt.
Heat a large saute pan over medium heat and cook the tortillas, 1 at a time, until slightly golden on both sides.
Meanwhile, in a small bowl, mix together the sour cream, lime zest and juice, cumin, and salt and pepper, to taste, until smooth. Pour into a plastic squeeze bottle or sturdy resealable plastic bag and cut small tip in corner.
Arrange the browned tortillas on a baking sheet and sprinkle evenly with cheese. (You may need to do this in batches if both tortillas don't fit on 1 tray.].
Broil until the cheese bubbles and begins to brown, about for 1 to 2 minutes, being careful not to burn.
Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top.
Sprinkle with cilantro and serve.
Quick Fettuccine Cacciatore, Italian


Ingredients:
fettuccine, boneless skinless chicken breast, green pepper, mushroom, diced tomatoes, mozzarella cheese, parmesan cheese, fresh basil leaf

Directions:
Cook pasta and directed, meanwhile, heat oil in a large skillet on a medium -high heat. ADD CHicken; cook and stir until its not pink. ADD peppers and mushrooms; cook 3 min., stirring occasionally.
STIR in tomatoes with their liquid an the dressing. Reduce heat to medium low; simmer 5 minutes or until chicken is cooked through.
TOSS pasta with chicken mixture. Sprinkle with cheese and basil.
Nutty Eggnog Bars


Ingredients:
sugar, butter, eggs, vanilla, flour, baking powder, ground nutmeg, powdered sugar, vanilla

Directions:
Line a 13x9 pan with foil, then grease the foil.
In a medium saucepan, over medium heat, cook sugar and butter, stirring, until butter is melted.  Remove from heat and cool slightly.
Stir eggs and vanilla into sugar mixture.
Add flour, baking powder, and nutmeg; stir to combine.  Stir in nuts.
Spread the dough in the prepared pan.  Bake at 350°F for 25-30 minutes or until edges begin to pull away from the pan.
Cool in the pan on a wire rack.  Cut into bars or diamond shapes when cool.
In a small bowl combine powdered sugar, vanilla and 1 tablespoon of eggnog.  Add additional eggnog, 1 teaspoon at a time, if necessary to make the glaze a piping consistency.  Pipe icing over bars.
Pasta & Chinese Udong Noodles in Tomato Sauce & Sardines


Ingredients:
spaghetti noodles, udon noodles, tomatoes, garlic cloves, onion, bell peppers, dried basil leaves, oregano leaves, sage, table salt, ground black pepper, beef bouillon cube, olive oil

Directions:
Boil Pasta in 5 cups of water with 1 tablespoon salt and 1 tablespoon olive oil for 12 minutes.  Put in Udong Noodles after boiling pasta for 7 minutes. After 12 minutes, pour pasta/noodles into strainer and pour ice cold water on it.  set aside.  (Make sure you put the pasta when the water is already boiling, that's when the 12 minutes boiling starts].
For the sauce -- put 3-4 tablespoons olive oil in a non-stick pan and saute garlic and onions.  Then add tomatoes until soft pulp remains.
Add Beef Bouillon Cube and Sardines. Then add spices: oregano, sage, ground black pepper & bell pepper.
whisk until ingredients are well mixed.
Reduce heat and simmer for 5 minutes.
Serve with the Spaghetti-Udong Noodles.
Afghani Chicken With Spinach


Ingredients:
chicken breasts, flour, salt, pepper, olive oil, onion, garlic, turmeric, nutmeg, cinnamon, tomatoes, spinach, yogurt, lemon juice, pine nuts

Directions:
Flour the chicken breasts.
Sear in olive oil.
Add onion; saute 2 minutes.
Add garlic.
Add turmeric, nutmeg, and cinnamon; cook 1 minute; do not burn.
Add tomatoes and chicken stock.
Bake in oven at 350 degrees Fahrenheit covered for 1 hour until meat is tender.
Remove dish from oven.
Add spinach; stir until wilted.
While spinach is wilting, place pine nuts on cookie sheet; roast for 3 minutes in oven; do not burn.
Cool slightly.
Add yogurt and lemon juice.
Add toasted pine nuts to top.
Parisian-Style Steak Frites
Category: world-cuisine
By gremlinhill

When we lived in Geneva, there was a famous restaurant that only served one thing: entrecote. Also known as steak-frites, it's thin-sliced hanger steak cooked to order, covered in the most addictive herb butter sauce I've ever had. People literally line up out the door every night to get in--and this is why. After playing with several bloggers' guesses about the sauce ingredients, including some that involved chicken livers, this combination came pretty darn close to our memory of the experience. Serve with shoestring fries.

Ingredients:
1 teaspoon vegetable oil, or as needed
2  hanger steaks
2 tablespoons minced shallot
¼ cup dry white wine
¼ cup beef broth
2  anchovy fillets, chopped, or more to taste
3 tablespoons butter
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chervil
1 teaspoon minced fresh thyme

Directions:
Heat vegetable oil in a heavy skillet over medium-high heat. Cook steaks to desired doneness, about 5 minutes per side for medium; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate to rest. Place shallots in the skillet and cook until beginning to soften, about 2 minutes. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add broth and anchovy; cook until thickened to sauce consistency, 2 to 3 minutes. Remove skillet from heat; whisk butter in gradually. Stir parsley, chervil, and thyme into the sauce. Puree sauce in the skillet with an immersion blender until smooth. Cut steaks into thin slices across the grain; spoon sauce over slices.

Prep time: 20 mins
Cook time: 14 mins
Total time: 34 mins
Yields: 2 steaks

Calories: 370.4
Fat: 26.4 g
Saturated fat: 12.5 g
Carbohydrates: 1.5 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 27.8 g
Cholesterol: 96.1 mg
Sodium: 255.4 mg
Hey Hey Sauerkraut Balls


Ingredients:
sausage, onion, sauerkraut, cream cheese, parsley, pepper, all-purpose flour, eggs, water

Directions:
In a large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces; drain fat.
Drain sauerkrat, pressing out as much liquid as possible.
In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, cream cheese, parsley, mustard, garlic salt, and pepper.
Cover and chill several hours or overnight.
Put flour in a shallow container.
In another shallow container, beat eggs and water until combined.
Put bread crumbs in a third container.
Using about 2 tablespoons for each, shape sauerkraut mixture into balls Roll balls in flour, then in egg mixture, then in bread crumbs.
Fry a few at a time in deep hot fat  (365 degrees] for about 2 minutes or until brown.
Remove from fat with a slotted spoon; drain on paper towels.
Transfer to a baking sheet with sides; keep warm in a 275 degree oven  Makes 24 to 30 balls.
Butter Fried Potatoes
Category: side-dish
By tenastic66

This is not the healthiest dish, although it is delicious. For the people who do not like them, the onion is optional. I make it for my family often and the restaurant I work at changed their recipe to this! Add diced tomatoes alongside the onion and garlic for a tasty addition.

Ingredients:
4 ½ tablespoons butter
2 large potatoes, cut into 1/2-inch cubes
½  onion, diced
2 cloves garlic, minced
1 ½ tablespoons butter

Directions:
Melt 4 1/2 tablespoons butter in a large skillet over medium-high heat; cook and stir potatoes until golden brown, 10 to 15 minutes. Meanwhile, melt remaining 1 1/2 tablespoons butter in another skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Reduce heat to medium-low and continue cooking until garlic is lightly browned, 5 to 10 minutes more. Stir onion mixture into potatoes. Cook and stir potatoes and onion until potatoes are tender, about 10 minutes more.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 302.5
Fat: 17.5 g
Saturated fat: 11 g
Carbohydrates: 34 g
Sugars: 2 g
Dietary fiber: 4.3 g
Protein: 4.2 g
Cholesterol: 45.8 mg
Sodium: 134.6 mg
Cashew Chicken


Ingredients:
chicken breasts, soy sauce, sugar, garlic, salt, vinegar, ginger, flour, eggs, milk, salt, pepper, water, chicken bouillon cubes, sugar, soy sauce, cornstarch, rice, green onion, cashews

Directions:
Stir together marinade ingredients.
Add chicken.
Let sit for 1 to several hours.
Flour chicken well.
Stir together eggs, milk,salt, and pepper.
Place chicken pieces in egg mixture, then roll in flour again.
The flour/egg/flour process can be messy but its important.
Fortunately, it doesn't have to be precise.
Try shaking the chicken in a bag or using a big fork to stir it all around.
The chicken can and probably should sit in the flour and/or egg for a few minutes while the sauce and rice are started.
Make sauce by combining all the ingredients together and heat to boiling.
Thicken with cornstarch.
I do this by putting about 1/4 c cornstarch in a cup, then stirring in 1-2 tablespoons of sauce at a time into the cornstarch.
When it is smooth and pourable, I whisk it into the boiling sauce.
Allow to cook while frying the chicken.
Fry chicken pieces in oil.
Serve chicken over rice, cover with sauce, and garnish with onions and cashews.
Turkey Sausage With Cabbage and Barley


Ingredients:
olive oil, turkey sausage, cabbage, onion, garlic clove, caraway seed, cider vinegar, barley

Directions:
In deep non stick frying pan, heat oil over medium high heat. Add sausage and brown on all sides, about 5 minutes. Add cabbage, onion, garlic, and caraway seeds; cook, stirring, until cabbage has wilted slightly, about 3 minutes.
In bowl, whisk together stock, vinegar and mustard. Add to frying pan along with barley; stir. Bring to simmer; cover and cook, stirring occasionally and adding more water if too dry, for 40 minutes or until barley is tender.
Pear and Cheese Salad


Ingredients:
mayonnaise, cheddar cheese

Directions:
Place each pear half on salad plate with pit side up., Place 1 tablespoon mayonnaise in each pear half, then sprinkle each with cheese., Serve chilled.
Cheddar Bacon Ranch Dip


Ingredients:
sour cream, bacon bits, cheddar cheese, dried parsley flakes, onion powder

Directions:
Mix all ingredients until well blended.  Hold back 1 tablespoon of the Bacon Bits.
Cover and refrigerate for at least 2 hours.
Spoon the dip into serving bowl, sprinkle with reserved Bacon Bits, then serve.
Slovak Christmas Mushroom Soup


Ingredients:
white button mushrooms, water, butter, flour

Directions:
Directions:
Remove dried mushrooms from packages and soak in water to re-hydrate.
Wash button mushrooms and coarsely chop.  Do the same with the re-hydrated mushrooms.
Pour the kraut juice and water into a large pot.  Add mushrooms.  Bring to a boil and simmer for a minimum of two hours.  (you can go longer]
Cook pasta till al-dente and set aside.
Once the soup has simmered for at least two hours, make the roux.  Melt the butter in a small skillet.  Add the flour.  Cook until the flour has thickened and you have a nice blond-like color.  Add the roux to the soup.
You're done!
How to serve:
Have pasta in one bowl and soup in another.  Scoop some noodles into your bowl and add the broth on top.  Oh, heaven in a bowl.  Wishing you years of good luck!  :].
Kasia's Sweet Cajun Chicken


Ingredients:
salt, pepper, garlic powder, onion powder, mayonnaise, hoisin sauce, soy sauce

Directions:
Preheat the oven to 375 degrees.
Place the chicken in a greased baking dish.
Coat the chicken in mayonnaise and sprinkle the seasonings over the chicken.
With the chicken skin side up, drizzle the hoisin and soy sauce over the chicken. You may use any amount you wish depending on your taste.
Place the chicken in the oven and bake uncovered for 45-55 minutes.
The chicken should be at an internal temperature of 180 degrees.
Serve this with rice and a salad or any side dish you enjoy.
Spring Salad With Dried Cranberries, Pistachios and Olives


Ingredients:
lettuce, tomatoes, avocado, pistachios, dried cranberries, green olives, cider vinegar, lemon juice, honey, olive oil, flax seed oil, cumin, salt, pepper

Directions:
Combine honey, cider vinegar, lemon juice, cumin, salt and pepper until smooth.
Add oils and stir until completely emulsified.
Finely chop olives.
Cut avocado and tomatoes into small cubes, add to the dressing, then add shredded lettuce (or whatever green you use].
Add chopped olives, pistachios and cranberries and mix well.
Serve and enjoy!
Mocha Brownies


Ingredients:
granulated sugar, butter, margarine, instant coffee granules, eggs, vanilla extract, all-purpose flour, baking powder, salt, walnuts, butter, margarine, confectioners' sugar, milk, vanilla extract

Directions:
Brownies: In a medium sauce pan combine granulated sugar, butter, cocoa powder, and instant coffee.
Cook and stir over medium heat until butter melts.
Remove from heat and cool for 5 minutes.
Add eggs and vanilla.
Beat lightly by hand to combine.
Be careful not to over mix.
Stir in flour, baking powder, and salt.
Stir in walnuts if you are using them.
Spread the batter into a greased (9x9x2 in] baking pan.
Bake in a preheated 350* oven for 24 minutes, or until set.
Cool pan on a rack.
Frosting: In a mixing bowl beat butter until fluffy.
Add cocoa powder.
Gradually add 1 c.
of the confectioners sugar and beat well.
Slowly beat in 2 tbs of the milk and the vanilla.
Slowly beat in remaining sugar.
Beat in additional milk, if necessary, to make the frosting spreading consistancy.
Once brownies are cooled, spread frosting over brownies.
Cut into bars.
Carrot Salad With Toasted Almonds


Ingredients:
low-fat sour cream, low fat cottage cheese, parsley, Tabasco sauce, lemon juice, carrots, cherry tomatoes

Directions:
Blend sour cream, cottage cheese, Tabasco, lemon juice until smooth.  Add parsley, salt and pepper and blend a few seconds longer.
Pour dressing over carrots and mix (be gentle if using cooked carrots].
Arrange spinach in 4 bowls, and spoon carrots in center of bowls.  Top with almonds and cherry tomatoes.
Italian Style Flounder


Ingredients:
flounder fillets, lemon juice, tomatoes, basil, garlic powder, capers

Directions:
Preheat oven to 350°F
Arrange flounder in medium Pyrex baking dish.
Dot with butter substitute, season with salt and pepper, and sprinkle with lemon juice.
Top with tomato, basil, garlic powder and capers.
Cover with aluminum foil and bake for 30 minutes or until fish is easily flaked with a fork.
Chile Verde (Green Chile Sauce)


Ingredients:
shortening, onion, flour, green chili, chicken broth, tomatoes, garlic powder, garlic clove, salt

Directions:
Heat shortening in medium-sized skillet on medium heat., Saute the onions in shortening., Add flour and cook for 1 minute., Add all remaining ingredients and simmer for 20 minutes.
Light Pumpkin Chip Muffins


Ingredients:
eggs, unsweetened applesauce, pumpkin, sugar, flour, baking soda, baking powder, pumpkin pie spice, salt

Directions:
Mix first 5 ingredients together, sparately, mix dry ingredients.
Blend the two mixutres, fold in chips.
generoulsy fill 24 greased(non stick cooking spray] or paper-lined muffin cups.
Bake at 400 degrees F. for 16-20 minute.
Chicken and Sweet Potatoes Casserole


Ingredients:
olive oil, carrots, red bell pepper, leek, butter, flour, chicken broth, sweet potatoes, mozzarella cheese

Directions:
With the rack in the middle position, preheat the oven to 190 °C (375 °F].
In a skillet, preheat the oil. Sauté the vegetables over medium heat for about 5 minutes. Add the cooked chicken. Season with salt and pepper.
Spoon into a 38 x 20-cm (15 x 8-inch] baking dish.
Sauce: In a saucepan, melt the butter. Add the flour and cook while stirring for 1 minute. Gradually add the broth, stirring constantly with a whisk or a wooden spoon. Cook over medium heat until the sauce thickens. Pour over the chicken.
Filling: Combine the sweet potatoes and mozzarella. Scatter that mixture over the dish. Season with salt and pepper. Bake for about 30 minutes.
This recipe freezes well.
Army SOS Creamed Ground Beef
Category: everyday-cooking
By Mary48

My aunt used to serve this to her husband, a retired Army colonel, and she said he never got tired of it!

Ingredients:
1 pound ground beef
¼ cup all-purpose flour
1 cube beef bouillon
¾ teaspoon salt
1 pinch ground black pepper
2 ¼ cups milk
¼ teaspoon Worcestershire sauce

Directions:
Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot!

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 to 8 servings

Calories: 200.5
Fat: 10.8 g
Saturated fat: 4.7 g
Carbohydrates: 8.5 g
Sugars: 4.4 g
Dietary fiber: 0.2 g
Protein: 16.3 g
Cholesterol: 53.3 mg
Sodium: 518.3 mg
The Skinny Bride's Guide to Carrot Cake


Ingredients:
egg, Splenda granular, all-purpose flour, cinnamon, baking soda, baking powder, salt, ground nutmeg

Directions:
Preheat oven to 350*F.
Combine splenda eggs and apple sauce
In a separate bowl combine the next six ingredients.
Using an electric mixer, gradually beat flour mixture into egg mixture.
Gently, stir in carrots.
Bake in bundt pan for 35-40 minutes or until tooth pick inserted near the center comes out clean.
Killer Cheesecake
Category: desserts
By AUSTNTACHS

This is a basic delicious cheesecake that you can spruce up with sugared strawberries or blueberries on top, but it is fantastic just plain.  Yummy!

Ingredients:
1 individual package graham crackers, crushed
2 tablespoons white sugar
½ cup butter, softened
1 ½ teaspoons ground cinnamon
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3  eggs
1 ½ teaspoons vanilla extract
1 (16 ounce) container sour cream
3 teaspoons white sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 375  degrees F (190 degrees C). In a food processor, combine graham crackers, 2 tablespoons sugar, butter and cinnamon. Pulse until smooth. Press into the bottom of an 8x12 inch baking dish. In the food processor, combine cream cheese, 1 cup sugar, eggs and vanilla. Process until smooth. Pour over crust. Bake in preheated oven for 25 to 30 minutes, or until filling is set. Allow to cool for 2 hours. Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together sour cream, sugar and vanilla. Spread over top of cheesecake. Bake in preheated oven for 10 to 15 minutes.

Prep time: 30 mins
Cook time: 40 mins
Total time: 3 hrs 30 mins
Yields: 12 servings

Calories: 494.7
Fat: 37.6 g
Saturated fat: 22.7 g
Carbohydrates: 32.9 g
Sugars: 24 g
Dietary fiber: 0.5 g
Protein: 7.9 g
Cholesterol: 145.1 mg
Sodium: 333.2 mg
Middle Eastern Balela Salad
Category: salad
By fredswife2

Middle Eastern chickpea and black bean salad flavored with fresh herbs. Super simple and refreshing!

Ingredients:
1 (15 ounce) can chickpeas, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
2  ripe tomatoes, diced
½  red onion, diced
½ cup chopped fresh flat-leaf (Italian) parsley
¼ cup chopped fresh mint  (Optional)
1  lemon, juiced
2 tablespoons extra-virgin olive oil, or to taste
1 clove garlic, minced
1 teaspoon ground cumin
salt and fresh coarsely ground black pepper to taste

Directions:
Stir chickpeas, black beans, tomatoes, red onion, parsley, and mint together in a large bowl. Whisk lemon juice, olive oil, garlic, cumin, salt, and ground pepper together in a bowl; pour over chickpea mixture and toss to coat. Cover and refrigerate salad until flavors blend, about 30 minutes.

Prep time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 265.9
Fat: 8.2 g
Saturated fat: 1.2 g
Carbohydrates: 38.6 g
Sugars: 2.6 g
Dietary fiber: 11.9 g
Protein: 11.1 g
Sodium: 665.5 mg
Cinnamon Crackle Cookies


Ingredients:
butter, shortening, sugar, brown sugar, egg, vanilla, flour, cinnamon, baking soda, cream of tartar, nutmeg, orange zest, salt, sugar

Directions:
Set oven to 350 degrees.
In a mixing bowl, cream butter, shortening and sugar.
Add the eggs and extracts; mix well.
Combine the next seven ingredients; gradually add to the creamed mixture.
Shape into 1-inch balls; roll in sugar.
Place 2-inches apart onto a ungreased baking sheet.
Bake for 10-15 mins, or until lightly browned.