xiaoxl/recipe_data huggingface dataset:
Tasty Tuna Burgers
Category: appetizers-and-snacks
By MARBALET

These tuna burgers are so delicious. My husband is a very fussy eater, and he loves these. Enjoy!

Ingredients:
1 (5 ounce) can tuna, drained
1  egg
½ cup Italian seasoned bread crumbs
⅓ cup minced onion
¼ cup minced celery
¼ cup minced red bell pepper
¼ cup mayonnaise
2 tablespoons chili sauce
½ teaspoon dried dill weed
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 dash hot pepper sauce
1 dash Worcestershire sauce
4  hamburger buns
1  tomato, sliced
4  leaves of lettuce  (Optional)

Directions:
Combine tuna, egg, bread crumbs, onion, celery, red bell pepper, mayonnaise, hot chili sauce, chili sauce, dill, salt, pepper, hot pepper sauce and Worcestershire sauce. Mix well. Shape into 4 patties (mixture will be very soft and delicate). Refrigerate for 30 minutes to make the patties easier to handle, if desired. Coat a non-stick skillet with cooking spray; fry tuna patties for about 3 to 4 minutes per side, or until cooked through.  These are fragile, so be careful when turning them. Serve on buns with tomato slices and lettuce leaves, if desired.

Prep time: 22 mins
Cook time: 8 mins
Total time: 30 mins
Yields: 4 servings

Calories: 353.1
Fat: 15.6 g
Saturated fat: 2.8 g
Carbohydrates: 36.6 g
Sugars: 3.3 g
Dietary fiber: 3 g
Protein: 16.4 g
Cholesterol: 61.3 mg
Sodium: 779 mg
Go-To Marinated Olives


Ingredients:
olive oil, garlic cloves, lemon peel, fresh oregano, dried oregano, dried red pepper flakes

Directions:
Drain brining liquid and rinse assorted olives of your choice.  Place in large jar.  Combine olive oil and balsamic vinegar in a separate bowl or jar.  Add remaining ingredients to olives.  Pour in enough oil/vinegar mixture to just cover.  Place cover on jar and shake to mix ingredients.
Store in refrigerator.  Olives can be used right away, but the flavors will be optimal after about 2 weeks or so.  These are terrific eaten as is or add to salads and other dishes.  Disregard nutritional info since you won't be eating the liquid, I hope.
Citrus Marinated Swordfish


Ingredients:
swordfish steaks, garlic cloves, fresh cilantro, olive oil, serrano chilies, lime, zest of, limes, juice of

Directions:
Place all ingredients , including swordfish steaks, in a large Ziploc bag for at least 1 hour or overnight in the refrigerator.
Preheat the grill for at least 10 minutes on high.
Cook the swordfish for approximately 6 minutes per side.
The swordfish is done when flaky in the center.
Sumthin' Sumthin' Cookies


Ingredients:
butter, granulated sugar, brown sugar, eggs, baking soda, vanilla, flour

Directions:
Preheat oven to 350°F.
In large bowl beat butter, sugar, and brown sugar until well combined.
Beat in eggs and vanilla.
Add baking soda and candies.
Gradually add flour, and mix until WELL COMBINED.
Add additional flour as necessary-depending on the dough's consistancy.
Drop by rounded spoonfuls 1 inch apart onto cookie sheet.
Bake 10 minutes (or until golden brown and set in middle].
Bake longer for crunchier cookies.
Lentil Pasties


Ingredients:
onions, carrots, tomato paste, ground cumin, ground ginger, paprika, egg

Directions:
Heat the oven to 400°F.
Roll out the pastry and cut out 6 circles 8in in diameter.
Heat the oil and cook the onions and carrots slowly in it until soft.
Take off the heat and stir in the spices, tomato paste, lentils and seasoning. Divide the mixture between the six circles and crimp the edges together.
Brush with a little of the beaten egg. Put on a baking sheet and bake in the oven for 20-30 minutes until the pastry is golden. Serve hot or cold.
Indian Curry Chicken


Ingredients:
curry, curry, chili powder

Directions:
1.	Cut the chicken into pieces, put them into a container with one egg and 2 tea spoon of salt. Wait for 20-30 minutes.
2.	Prepare curry, chili powder and sugar; the amount should be 3:2:1, if you buy the package for example, I suggest to put half pack. If don’t like spicy, no need to have chili powder, doesn’t influence the taste.
3.	Cut the onion, garlic and ginger into small pieces (if you would like to add some vegetables, you could have carrot, or mushrooms].
4.	Put oil (the amount should be more than normal dishes], fire 4, when it is hot, put onions, garlic and ginger, fry 3-4 minutes.
5.	Put the curry, chili powder and sugar into the pot, fry 1-2 minutes with fire 3.
6.	Put the chicken into the pot and fry till the color turns yellow, 4-5 minutes with fire 4.
7.	Important! 2 spoons of yogurt, 2 spoons of tomato paste, 200ml of coconut milk, mix them, and fry for 20 minutes, fire 3.
8.	Put the lemon juice (equal to half real lemon] and fry 5 minutes with fire 4-5.
It is done!
Glazed Carrots


Ingredients:
carrots, sugar, butter, water, salt, dried thyme, fresh parsley

Directions:
Peel carrots if you wish (I never both peeling mine] and either cut into matchstick shapes about 3cm-4cm (1 1/2"] long and about 6mm (1/4"] thick OR cut into rounds about 1/4" thick.
Melt sugar and butter in a small-medium sized saucepan over a medium heat.
Add carrots, salt and thyme and enough water to just cover the carrots.
Bring to the boil and simmer for 10-15 minutes or until carrots are tender but not mushy.
Remove carrots from liquid and set aside, leaving the liquid in the saucepan.  (It doesn't matter at this stage if the carrots get cold as they'll be reheated later.].
Now, turn up the heat and boil the liquid in the saucepan until it is reduced to about 6mm-12mm (1/4"-1/2"] depth in the bottom of the pan. This may take 20-30 minutes.
When the liquid in the pan is reduced and has a slightly sticky, 'thin honey-ish' consistency, return the carrots to the saucepan and stir gently to glaze all over and reheat.
Serve as is, or sprinkled with chopped parsley.
Grilled Orange and Bourbon Salmon


Ingredients:
Bourbon, low sodium soy sauce, brown sugar, green onion, fresh chives, fresh lemon juice, garlic, salmon fillets

Directions:
Combine first 8 ingredients in a large zip top bag, and add salmon to bag.
Seal and marinate in refrigerator for 1& 1/2 hours, turning bag occasionally.
Prepare grill or broiler.
Remove salmon fillets from bag, reserving marinade.
Place salmon on broiler pan coated with cooking spray.
Cook 6 minutes on each side or until fish flakes easily when tested with fork, basting frequently with reserved marinade.
Grilled Chicken Pepper Melts


Ingredients:
boneless skinless chicken breasts, green pepper, olive oil, monterey jack cheese

Directions:
Combine chicken breast and salad dressing in a large bowl.  Cover and refrigerate for a minimum of 30 minutes, preferably up to an hour.
Preheat grill.
In a large skillet, heat olive oil over medium heat.
Add peppers and onion. Add salt and pepper to taste.
Sauté for 5-7 minutes until vegetables are tender.
Grill chicken for 6-8 minutes per side until cooked through.
Turn off the grill flame.
Top each breast with onions and peppers and one slice of cheese.
Cover for 2-3 minutes or until cheese is melted.
Easy Microwave Peanut Butter Ice Cream Topping


Ingredients:
brown sugar, light corn syrup, butter, margarine, salt, creamy peanut butter, evaporated milk, vanilla ice cream, peanuts

Directions:
Combine brown sugar, corn syrup, butter and pinch of salt in a 1-1/2-quart microwave-safe dish.
Cover an microwave on high for 4 minutes, or until mixture boils, stirring twice.
Add in peanut butter; stir until smooth.
Stir in evaporated milk.
Serve warm over ice cream.
Top with chopped peanuts if desired.
Cover and store in refrigerator (it will thicken up more when chilled].
To reheat: microwave on medium heat for 1-2 minutes, or until heated through.
Easy Filipino Pork or Chicken Adobo


Ingredients:
pork, chicken drumsticks, water, garlic cloves, soy sauce, white vinegar, bay leaf, coconut oil, yukon gold potatoes

Directions:
You may sauté meat prior to making this dish but in this version it is not necessary. If sautéing, heat lard/oil in large frying pan. Add meat. Fry on medium to med/high heat until golden brown. Then follow instructions below --
Place meat (and bones] in large sauce pan.
Add just enough water to submerge all of meat & bones.
Bring to boil. As pan warms up, add vinegar, soy sauce, garlic, bay leaf and desired amount of salt and pepper. (Remember soy sauce is already pretty salty.].
Simmer and cover for about 40 minutes. (or until chicken looks like it's starting to fall off the bone]Stir periodically.
IF ADDING POTATOES -- simmer for about 20 minutes add cubed potatoes, bring back to boil -- simmer for about 20 more minutes.
Remove bones prior to serving.
If sauce is not slightly thickened after 40 minutes, you may use corn starch to do the trick -- however it will lighten up the color of the sauce.
Serve over steamed Jasmine or Calrose rice (Jasmine is available in a brown rice].
Boneless Chicken Thighs With Green Olives and Lemon (Light)


Ingredients:
boneless skinless chicken thighs, all-purpose flour, onions, red bell pepper, garlic, fresh ginger, ground cumin, Hungarian paprika, ground cinnamon, fresh lemon juice, green olives, capers, salt, fresh ground black pepper, fresh cilantro, fresh parsley

Directions:
Dust the chicken with flour. In a hot large nonstick skillet sprayed with vegetable spray, sauté the chicken until browned on all sides, about 5 minutes. Remove from the skillet.
In the same skillet, respray with vegetable spray and add the oil, onion, bell pepper, garlic, ginger, cumin, paprika and cinnamon. Sauté the onion mixture for 8 minutes or just until tender and lightly browned.
Add the stock, lemon juice, olives, capers, salt, pepper and chicken. Cover and simmer for 12 minutes or just until the chicken is no longer pink. Turn the chicken halfway through cooking time.
Pour onto a serving platter. Garnish with cilantro.
Parmesan Upside Down Baked Potatoes


Ingredients:
butter, parmesan cheese, garlic powder, sea salt, cracked pepper

Directions:
1]. Preheat oven to 400°F Melt butter in the bottom of a 9×13 glass pan.
2]. Sprinkle Parmesan cheese and seasonings over butter. Place potatoes cut side down and sprinkle more seasonings on top of potatoes.
3]. Bake for 40-45 minutes or until cooked through. Allow to cool in the pan for 5 minutes before serving.
Lemon Verbena Water


Ingredients:
"water"

Directions:
Rinse the Lemon Verbena and add leaves to a 2 quart jar of water., Set in the sun, as if making sun tea., Enjoy the infused favor of Lemon Verbena!
Gypsy Tart


Ingredients:
evaporated milk, dark muscovado sugar

Directions:
Preheat oven 400°F, 200°C, Gas 6.
Roll out pastry and use to  line 10 inch (25cm] flan ring and bake blind for 15-20 minutes until  cooked.
Let it cool.
Whisk evaporated milk and sugar together for 10-15 minutes until light  and fluffy.
Pour into the pastry case and bake for 10 minutes.
It will  have a slightly sticky top but will not set completely until it has  cooled completely.
Serve cold.
Pink Prosciutto Penne


Ingredients:
dry penne pasta, olive oil, prosciutto, onion, dried red pepper flakes, dry white wine, diced tomatoes with basil oregano and garlic, cornstarch, half-and-half, parmesan cheese, romano cheese

Directions:
Cook pasta per directions on package.
Meanwhile, prepare sauce.
Heat olive oil in large skillet.
Add chopped prosciutto, onion, and dried red pepper flakes and saute until onions are golden (about 5 minutes].
Remove pan from burner and add wine.
Return pan to burner and stir, loosening up any browned bits from bottom of the pan and reducing liquid by half (about 2 minutes].
Add tomatoes and bring to a boil reducing juices slightly (about 2 minutes].
In a separate bowl, dissolve cornstarch in half and half and stir into the sauce.
Simmer 5 minutes or until sauce is thickened slightly.
Drain pasta, toss with sauce, and sprinkle with cheese.
Gish's Amazing Chili for the Crock Pot


Ingredients:
ground turkey, beef, kidney beans, diced tomatoes, chili powder, cumin, black pepper, garlic cloves, onion, honey, Tabasco sauce, salsa

Directions:
Brown meat with some of the onion and garlic salt.  Drain grease.  Add to crock pot.
Add all other ingredients to crock pot.  Cook on low 6-8 hours.
Serves 6 hungry people.
Low Cal Italian Tuna and Veggie Melt


Ingredients:
albacore tuna in water, zucchini, shallot, mushrooms, fat-free mayonnaise, black pepper, tomatoes, parmesan cheese, fat free mozzarella cheese, black pepper

Directions:
Preheat the oven to 400* F.
In a small bowl, combine the first 8 ingredients.  Spread the tuna mixture onto the bread slices, and top with tomatoes and cheese of choice.  Sprinkle with more black pepper, to taste.
Place the sandwiches on a cookie sheet, and bake for 10-15 minutes, or until toasted.
Hearty Hoosier Beef Vegetable Soup


Ingredients:
olive oil, water, whole canned tomatoes, onion, frozen corn, potatoes, salt, ground black pepper, garlic powder

Directions:
Cut up the chuck roast and all the vegetables as directed in the ingredients section.  Add the olive oil to a large stock pot and place the chuck cubes in the bottom to brown over medium high heat.  When half browned add all the seasonings and onion.
Continue stirring and browning about 5 minutes and add the green beans, water, and carrots.  Let it come to a slow boil and add all the other vegetables.  Add a little more water if necessary to cover all the items well and add about an inch more in the pot depending on how tall it is.
Turn down the heat to medium low and continue to simmer for about 45 minutes - stirring occasionally.  Enjoy!
Fun "Greek style" pasta salad


Ingredients:
tomatoes, green onions, black olives, feta cheese, cucumber, olive oil, lemon juice, garlic, salt, pepper

Directions:
Boil and drail noodles., Allow noodles to cool., Add all other ingredients., Mix well., Serve.
Carrot and Cumin Dip


Ingredients:
carrot, cumin seed, olive oil, garlic cloves, sea salt, tahini, olive oil, lime juice, lemon juice

Directions:
Roast carrots garlic, cumin seeds, oil and salt for 35 minutes and then allow to cool.
Place in food processor until almost smooth. Then add extra oil, tahini and line juice. Blend briefly. Adjust seasoning.
Dark Chocolate Cupcakes


Ingredients:
flour, baking soda, salt, cocoa powder, sugar, water, vanilla extract, apple cider vinegar

Directions:
Preheat oven to 350°F.
Combine oil, sugar, vanilla & vinegar in a large bowl- stir.
In a separate bowl, combine remaining dry ingredients (flour, baking soda, salt, cocoa powder].
Combine wet and dry ingredients, then add water.  (Add 1/2 cup water, mix, then add the rest of the water].
Electric-mix (if you have one] until lumps fade.
Bake cupcakes for 15-20 minutes.
Frost with your fave icing.  They have a very neutral taste.
Quick Bake Twice Baked Potatoes


Ingredients:
baking potatoes, butter, sour cream, milk, chives, cheddar cheese, cheddar cheese, paprika

Directions:
Preheat oven to 400 degrees.
Wash potatoes and pierce with a fork several times.
Bake on a cookie sheet for 1 hour.  Baking time may vary depending on the size of your potatoes.  You should be able to stick a fork in each potato without any resistance.
If you are going to bake potatoes right away, decrease oven temp to 350.
When potatoes are cool enough for you to hold in your hand, take a knife and slice off the top of the potato (along one of the long sides].
Take a small spoon and scoop out the insides of the potatoes and putting it in a microwave safe bowl.  Take care to keep the shell intact.
Mix potato with butter, sour cream, milk, chives, cheese, salt and pepper.
Microwave mixture on high for 30 seconds.  Stir well and microwave for another 30 seconds.  Repeat until the mixture is  steaming hot throughout.
With a spoon, scoop the hot mixture back into the shells and top with cheese or paprika.
Place potatoes on a cookie sheet lined with foil and place in oven.  Bake for 10-15 minutes until cheese is melted or potato is lightly browned.
Crock Pot Leg of Lamb


Ingredients:
leg of lamb, olive oil, lemon juice, garlic cloves, dried oregano, nutmeg, dried mint, sugar, white vinegar

Directions:
Using the crock pot's ceramic dish, mix together oil, lemon juice, garlic, oregano and nutmeg.
Immerse leg of lamb into the mixture and cook on high for 6- 8 hours until falling apart.
Just before removing meat from crock pot, mix together mint, sugar and vinegar in dish and microwave for 30 seconds until vinegar is hot enough to melt sugar.
Remove meat to serving platter and pull apart with forks until you have chunky shreds of meat.
Drizzle over mint vinegar and serve piping hot.
Chicken With Spices and Soy Sauce


Ingredients:
chicken, onions, water, garlic cloves, red chilies, chili powder, ground nutmeg, whole cloves, tamarind paste, soy sauce, salt, rice

Directions:
Place the prepared chicken pieces in a large pan with one of the sliced onions. Pour over enough water to just cover. Bring to the boil and then reduce the heat and allow to simmer gently for about 20 minutes.
Grind the remaining onions with the garlic and chillies to a fine paste in a food processor or with a pestle and mortar.  Heat a little of the oil in a wok or frying pan and cook the paste to bring out the flavour.  Do not allow the paste to brown.
When the chicken has cooked for 20 minutes, lift out of the stock and into they spicy mixture.  Toss everything together over a fairly high heat so that the spices permeate the chicken pieces.  Reserve 300ml of the chicken stock to add to the pan later.
Stir in the nutmeg and cloves.  Strain the tamarind and add the tamarind juice and the soy sauce to the chicken.  Cook for a further 2 - 3 minutes, then add the reserved stock.  Taste and adjust the seasoning to taste and cook, uncovered for a further 25 - 35 minutes, or until the chicken pieces are tender.
Transfer the chicken to a bowl, topped with the shredded green and red chillies, and serve with plain boiled rice.
Tip: Day soy sauce is thicker and more salty than light. Adding the dark variety will give a deeper colour to the chicken.
Wonton Soup (Ww Friendly)


Ingredients:
low sodium chicken broth, boneless chicken breasts, carrot, tofu, scallion, garlic cloves, gingerroot, hoisin sauce, wonton skins, tamari, soy sauce, star anise, fresh ginger, bok choy, leek

Directions:
In a large saucepan, bring the broth to a boil and then add the chicken. Reduce heat and simmer covered for  8-10 minutes or when chicken is cooked through. Strain, reserving broth. When chicken is cool enough, shred chicken into thin 1-inch strips.
Meanwhile, in a separate saucepan, add enough water to cover carrots and bring to a boil, add  carrots and simmer covered until carrots are tender (2 minutes]. Drain in a colander and rinse under cold water to stop the cooking. Set aside.
To prepare wonton filing, combine chicken, tofu, scallions, garlic, minced ginger and hoisin sauce in a small bowl, mashing mixture together with a fork.
Drop 1 tablespoon of filling onto center of wonton skin. Brush edges with water, then fold wonton into a triangle, pressing on the filling to remove trapped air and then press edges to seal. Bring together the two points of the triangle and then twist and press the points together. Repeat with remaining filling and wonton skins - making 12 wontons.
In a saucepan combine the reserved broth (I would use the one I cooked the chicken in], the tamari (or soy sauce], star anise and ginger slice and bring it to a boil. Reduce heat and simmer, covered for 20 minutes. Remove the star anise and ginger and discard.
Meanwhile cook the wontons in a large pot of simmering water until the wontons rise to the surface (3-5 minutes]. Drain and Set aside cooked wontons.
To the broth add the bok choy, leek and carrots - bring to a simmer, then remove pan from heat. Add wontons to broth and then serve soup in bowls.
Rose Petal Jam


Ingredients:
water, sugar, water

Directions:
Puree rose petals, 3/4 cup water and lemon juice in blender until smooth.
Slowly  add sugar.
Blend till all sugar has dissolved; (leave in blender] Stir 1  package pectin (ie. Sure Jell] into 3/4 cup water, bring to a boil, and boil  hard for 1 minute. Pour mixture into blender with rose petal mixture until well  blended.
Do this very quickly - it sets up FAST!! Pour into baby food jars.
Let set for 6 hours, till firm.
Will keep one month in refrigerator.
Freezes  well.
This next recipe was donated by Gina:  Rose Hip Jelly  8 cups of rose hips  6 cups of water  1 box of certo  1/2 cup lemon juice  5 cups of sugar  Boil the rose hips for 10 - 15 min.
until soft enough to crush.
Crush them  and squeeze through  cloth, to make juice. For every 4 cups of juice add one  box of certo and bring to a boil.
Add the 1/2 cup of lemon juice and 5 cups  of sugar (1/2 tsp. of marg to prevent foam].
Bring to a boil and boil hard  for 2 min.
Remove from heat and pour into sterilized jars and seal with caps  and rings.
The jelly has a wonderful flavor and is the consistency of liguid  honey.
Easy Mexican Chicken Spaghetti
Category: world-cuisine
By KLSTEVE

This dish is an easy meal that my Mom used to make when we were little. It is so easy and it is delicious!

Ingredients:
1 pound spaghetti
2 tablespoons olive oil
2 cloves garlic, minced
1 small yellow onion, diced
3  skinless, boneless chicken breast halves, cut into bite-size pieces, or more to taste
1 (10.75 ounce) can  cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers
½ cup shredded Colby-Monterey Jack cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain. Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion; cook and stir until onion begins to soften, about 2 minutes. Add chicken; cook and stir until chicken is no longer pink in the center, about 5 minutes. Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese. Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 724.7
Fat: 20.5 g
Saturated fat: 6.7 g
Carbohydrates: 95.1 g
Sugars: 4.9 g
Dietary fiber: 4.7 g
Protein: 38.3 g
Cholesterol: 64.8 mg
Sodium: 953.2 mg
Spanish Lentil Chili


Ingredients:
dried brown lentils, water, olive oil, onion, garlic cloves, red bell pepper, fresh cilantro, low sodium chicken broth, no-salt-added diced tomatoes, tomato paste, bay leaf, chili powder, sea salt

Directions:
Bring water to a boil in a medium pot.
Once boiling add lentils and simmer on high for 30 minutes or until done.
Meanwhile, in large skillet, add olive oil and sauté onion and garlic for approximately 4 minutes.
Add diced red pepper till soft, approximately 2 minutes then add chopped cilantro and cook for approximately 1 minute.
Add chicken stock, diced tomatoes, tomato paste and bay leaf, bring to a boil.
Add chili powder, sea salt and pepper and continue to boil for approximately 10 minutes, reduce heat to low.
Add cooked, drained lentils cover and simmer for 20 minutes.
Passover Nut Crust


Ingredients:
pecans, sugar, margarine, cinnamon

Directions:
Preheat oven to 375 degrees F., Mix all ingredients in food processor., Pat mixture into a 10-inch springform pan., Bake for 7 minutes.