xiaoxl/recipe_data huggingface dataset:
Tomato, Vidalia Onion, & Chickpea Salad


Ingredients:
tomatoes, canned chick-peas, dried basil, red wine vinegar, olive oil, Dijon mustard, salt, pepper, parmesan cheese

Directions:
Mix together vegetables and chickpeas in a salad bowl.
In another small bowl, whisk together basil, vinegar, oil, mustard, salt, and pepper.
Pour over salad and toss.
Add Parmesan and toss again.
Serve.
Party Roll-ups:  an American, an Englishman, and an Italian


Ingredients:
turkey breast, cream cheese, cranberry sauce, ham, cream cheese, cream cheese

Directions:
For each roll-up, spread the cream cheese as evenly as possible across the slice of meat (but don't be anal about it if it glops up a bit--room temperature cream cheese is ideal].
Then spread or sprinkle the other filling on top.
Roll it up.
Make as many as you want.
Eat or serve as is or cut on the horizontal into pinwheels (not recommended for the salami unless you've got a tortilla on the outside].
Optional: garnish with toothpicks securing a cranberry for each American, a dried apricot for each Englishman, and an olive for each Italian.
Feel free to add additional seasonings: some like the American with a little mayo in it, some like the Englishman with a touch of dijon mustard, and some like the Italian with garlic powder (or an herbed cream cheese]-- horseradish might go in there somewhere!
Molly's Mouthwatering Tzatziki Cucumber Sauce
Category: side-dish
By Molly Kooiman Barber

I whipped this up the other night after a fierce craving for a gyro struck me and I was finding a lot of recipes that weren't quite what I was looking for. I wanted a creamier version of tzatziki. I put it on a tortilla with shredded chicken, cheddar, green leaf lettuce and lots of tomatoes and feta. It was sooo good I was eating it by the spoonful! You can play around with adding a little more mayo or sour cream, as my measurements may not have been exact.

Ingredients:
1 large cucumber, peeled and cut into chunks
1 ½ cups plain Greek yogurt
2 cloves garlic, minced
½ cup sour cream
¼ cup mayonnaise
salt and pepper to taste

Directions:
Chop the cucumber in a food processor until nearly liquefied; strain through a piece of cheesecloth to remove excess moisture, being careful to not over-drain and lose too much of the fresh flavor. Mix the cucumber, yogurt, garlic, sour cream, and mayonnaise together in a bowl; season with salt and pepper.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 3/4 cups

Calories: 49.2
Fat: 4.5 g
Saturated fat: 1.7 g
Carbohydrates: 1.4 g
Sugars: 0.8 g
Dietary fiber: 0.1 g
Protein: 1.1 g
Cholesterol: 6.3 mg
Sodium: 26.1 mg
Pumpkin Spice Blossoms


Ingredients:
all-purpose flour, light brown sugar, granulated sugar, pumpkin puree, cinnamon, allspice, ground ginger, ground cloves, vanilla, baking powder, baking soda, eggs, butter

Directions:
cream sugars, butter and eggs, add pumpkin and blend well.
incorporate dry ingredients into mix and chill for 1-2 hours.
drop by heaping teaspoons onto un-greased cookie sheets.
bake at 350 for 8-10 minutes, where color is just beginning to darken.
pull from oven and push a kiss lightly down onto the center of the cookie – don’t press too hard – these kisses melt easily and will adhere to the cookie from the heat of the cookie itself.
– do not return to the oven:.
transfer to wire racks to cool.
SUCRE À La CRÈME Aka BUTTER & CREAM FUDGE


Ingredients:
brown sugar, icing sugar, unbleached all-purpose flour, cream of tartar, butter, heavy cream, pure vanilla extract, walnuts

Directions:
In a 4-liter bowl microwave-proof, combine butter and cream. Cook on “High” for 1 minute. Stir in brown sugar, icing sugar, flour and cream of tartare. Transfer back to the microwave and cook on “High” for 2 minutes, stirring half way through cooking. Add vanilla and stir again. Cook on “High” for 4 to 4 ½ minutes, stirring half way through.
To know if it’s ready, take a very small amount of butter & cream fudge and drop it in cold water. If it forms a small ball and seizes then it’s ready otherwise, return it to the microwave for another 30 seconds. Add chopped walnuts, stir quickly and transfer to a greased bowl 9 x 4 (loaf pan] or silicone square mold. Let it cool for 30 minutes before chilling in the fridge until set and firm, about 2 hours. Cut into squares and serve.
Paraguayan Corn Bread


Ingredients:
fresh parmesan cheese, butter, onion, green bell pepper, fresh corn kernels, low fat cottage cheese, yellow cornmeal, sharp cheddar cheese, nonfat milk, salt, black pepper, cream of tartar

Directions:
Preheat oven to 400 degrees.  Coat a 9-inch round cake pan with cooking spray.  Sprinkle with parmesan cheese and set aside.
Heat butter and oil in a medium skillet over medium heat.  Add onion and bell pepper, cook 5 minutes or until soft.  Place onion mixture in a food processor.  Add 1 1/2 cups corn and cottage cheese; process until almost smooth, scraping sides of bowl occasionally.  Place pureed mixture in a large bowl.  Stir in remaining 1/2 cup corn, cornmeal, cheddar cheese, milk, salt and black pepper.
Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form.  Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.  Spoon into prepared pan.
Bake at 400 degrees for 30 minutes or until a wooden pick inserted in center comes out clean (cover loosely with foil if it becomes too brown].  Cool in pan 10 minutes on a wire rack.  Place a plate upside down on top of bread, invert onto plate.  Cut into wedges.
Four-Flavour Icebox Cookies


Ingredients:
butter, dark brown sugar, sugar, eggs, vanilla, unbleached flour, salt, baking soda, rolled oats, cinnamon, mint, lemon, zest of, lemon juice, dried cherries, cranberries, unbleached flour, preserved gingerroot

Directions:
Cream the butter and beat in the sugars, one at a time.
Add the eggs and vanilla, beat well.
Mix the flour, baking soda and salt.
Work into the creamed mixture.
Divide the dough into four equal parts.
Mix the oats and cinnamon into one part.
Melt the chocolate in a small bowl in the microwave. Mix the slightly cooled melted chocolate into the second part, along with the cocoa and a flavouring of your choice.
Mix the lemon zest and juice, and dried cherries into the third part, along with the 1/4 cup flour.
Toast the coconut lightly in an ungreased heavy skillet.
Let cool and mix the coconut and minced ginger into the last part.
Shape each flavoured dough into an even log, 2" in diameter.
Roll up tightly in waxed paper or plastic.
Chill from 1 hour to 24 hours until wanted.
Logs can also be frozen; thaw ten minutes before slicing.
Cut thin slices (about 1/4" thick] from each log and bake on a lightly greased baking sheet, at 375°F for about 10 minutes.
They should be just very lightly browned.
Place well apart, as they spread.
The dough should still be quite chilled when it goes into the oven.
Cheesy Chicken Quesadillas


Ingredients:
boneless skinless chicken breast, chunky salsa, 8-inch flour tortillas

Directions:
Preheat oven to 425*.
Sprinkle chicken with salt and pepper and cook in lightly greased skillet until cooked through and juices evaporate, stirring often.
Add soup and salsa and heat through.
Spread about 1/3 cup of mixture on half of each tortilla, leaving a 1/2 inch edge.
Moisten edges with water, fold tortillas over and press edges to seal.
Place on baking sheets.
Bake 5 minutes.
Grilled Balsamic-Garlic Crusted Pork Tenderloins


Ingredients:
garlic cloves, coarse salt, fresh ground pepper, olive oil, canola oil

Directions:
Grill preparation:
Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.
Oven preparation:
Preheat oven to 400 degrees.
Heat canola oil in a large, heavy saute pan over medium-high heat.  Working in batches if necessary, add pork, and brown all over, about 4 minutes.
Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.
Redskins Tailgate Chili


Ingredients:
ground beef, Italian sausage, onion, bell pepper, garlic cloves, mushrooms, chili powder, oregano, parsley, whole tomatoes, red kidney beans, tomato paste, dark beer, cheddar cheese

Directions:
The Night Before:
Start out by removing the skin from the Italian sausage.
In a large skillet, begin to brown the sausage and ground beef.
Drain the meats once browned. Remove from skillet and place in a large pot.
In the skillet, brown the onion, pepper and mushrooms. Add garlic for the last two minutes.
Transfer the mixture to the large pot.
Add whole tomatoes and bring to a simmer over medium heat. Be sure to break the tomatoes up well.
Stir in chili powder, oregano, parsley, and the hot sauce. Remove from the heat and refrigerate overnight after cooling.
Gameday:
Light the burner and sit the pot of goodness over the heat.
Add the kidney beans in and bring to a boil. Reduce heat to medium and begin to simmer the chili.
Now add the tomato paste and the dark beer. I use Newcastle, but Guinness, and Becks dark are both great in this recipe as well.
Simmer uncovered until the mixture reduces to desired thickness. If it stays uncovered for an extended period of time and thickens too much just add a little more beer to loosen things back up a bit.
Scoop into bowls and top with a few of the jalapeno slices and a sprinkle or two of cheddar.
Cheese and Leek Souffle


Ingredients:
butter, leek, flour, mustard, milk, cheese, eggs, salt, black pepper

Directions:
Heat oven to 200 degrees Celsius.
Melt butter in a large saucepan.  Add the chopped leeks and cook gently until the leeks are soft but not brown.
Stir in flour and mustard.
Add the milk a little at a time stirring thoroughly to create a thick, glosy sauce.  Season with salt and a little pepper.
Add the egg yolks and beat well with a wooden spoon until completely incorporated.
Add the cheese and stir until the cheese is melted.
In a separate bowl beat the egg whites until stiff and firmly set.
Using a metal spoon, stir 2 tbsp of the egg whites into the soufle base to loosen the mix.  Carefully fold in the remaining egg whites in two parts.  Be very gentle and try to retainas much volume as possible.
Lightly grease 6 individual ramekin dishes with a little butter.  Gently spoon the mixture into the dishes filling to within 1 cm of the top.
Place the ramekins onto a bakingsheet and cook in a preheated oven for 15 minutes or until the souffles are golden and risen.
Serve immediately with a green salad and crusty bread.  Be quick though, the souffle will sink in a few minutes.
PUMPKIN PIE SPICE • HOMEMADE BLEND


Ingredients:
ground cinnamon, ground ginger, ground nutmeg, allspice, ground cloves

Directions:
In a small bowl, combine all the ingredients together; stir well.
Store it in an airtight container.
Zucchini Linguine


Ingredients:
linguine, butter, olive oil, green onion, zucchini, salt, fresh basil, lemon

Directions:
1. Cook linguine in salted, boiling water.
2. While pasta is cooking, healt butter and oil in large skillet.  Saute onion and red pepper until tender.  Add zucchini and saute until tender.  Add remaining ingredients and mix to combine thoroughly.
3. Drain pasta, reserving 1/2 cup cooking water.  Add to zucchini and toss to combine.  Add reserved cooking water as needed to moisten.
Syrian  Meatballs With Cherry Sauce


Ingredients:
ground beef, allspice, pepper, salt, pine nuts, dried cherries, water, allspice, lemon juice, onions, olive oil, green onions

Directions:
soak cherries with spice and juice 1 hour., saute onions in oil until golden add cherry mixture., meanwhile., mix meatballs form walnut size fry until  browned., add to cherry sauce., cook 15 minutes at low simmer.
Old Fashioned Coffee Pound Cake


Ingredients:
all-purpose flour, baking powder, cinnamon, salt, butter, granulated sugar, eggs, extra strong coffee, powdered sugar

Directions:
Heat oven to 350F and butter a 10-inch tube pan.
Mix the flour, baking powder, cinnamon and salt in a medium bowl, set aside.
Beat the butter and granulated sugar in a large bowl with an electric mixer set on medium speed until light and fluffly.
Add the eggs, 1` at a time, beating well after each addition.
Add the flour mixture alternatetly in thirds with the coffee, beating after each addition until smooth.
Pour the batter into the prepared pan.
Bake for 1 1/2 hours or until a toothpick comes out clean.
Remove the pan to a wire rack and cool for 10-15 minutes.
Loosen the cake from the sides of the pan with a spatula and gently remove the cake to a wire rack to cool completely.
After it is completely cool, sprinkle the cake with the powdered sugar.
Vegan Worcestershire Sauce


Ingredients:
apple cider vinegar, water, dry sweetener, ground ginger, mustard powder, onion powder, garlic powder, cinnamon, black pepper

Directions:
In a small saucepan, combine all of the ingredients over medium high heat, whisking briskly.
Bring to a boil, reduce heat, and simmer for 1 minute, stirring constantly.
Set aside to cool.
Store in the refrigerator in a clean container with a tight fitting lid.
Makes about 3/4 cup. Enjoy!
Spinach, Chicken and Feta Noodles


Ingredients:
butter, boneless skinless chicken breasts, feta cheese, garlic powder, lemon, onion, pepper, salt, frozen spinach, white wine

Directions:
Boil noodles and some salt in 2 quarts of water until done.
In a Large frying pan, add a small amount of oil and heat. Add chicken pieces and cook until juices run clear. Take out of pan and set aside.
Add 1-2 tablespoons of butter to pan and add onions, garlic, salt, pepper, and sautee until translucent. Add 1/4 cup wine and let simmer until reduced. Add drained spinach and cook a little longer. Crumble 3/4 of feta cheese into the mixture and mix well. (Add a small amount of lemon if you choose].
On a large platter put down your egg noodles and top with spinach mixture, then top off with chicken breasts. When time to serve crumble remaining feta cheese on top.
Banana Nut Muffins With Splenda


Ingredients:
sugar substitute, egg, lemon juice, bananas, white flour, salt, baking soda, milk, walnuts

Directions:
Mix together first 4 ingredients, Sift in next 3 ingredients and mix well. Add nuts. You may need to add an extra teaspoon or two milk if the bananas are not really ripe. I use splenda as my sugar substitute.
Bake at 350 degrees.
(may use 1/2 wheat & 1/2 white flour - makes a little more dense in texture].
Winter Vegetable Soup


Ingredients:
kielbasa, smoked sausage, onion, chicken broth, water, carrots, ground black pepper, orzo pasta, red kidney beans

Directions:
Cook kielbasa and onion in a 4 quart Dutch oven over medium high heat for 5 minutes or until onion is tender, stirring occasionally.  Add broth, water, squash, carrot, and pepper.  Cover and bring to boiling; reduce heat.  Simmer, covered for 5 minutes.
Stir in pasta and beans.  Return to boiling; reduce heat.  Cover and boil gently for 6 minutes or until pasta and vegetables are tender, stirring occasionally.  Stir in spinach.
BLT Burger With Garlicky Mayonnaise


Ingredients:
bacon, sun-dried tomatoes, garlic clove, chipotle hot sauce, cider vinegar, mayonnaise, extra virgin olive oil, arugula

Directions:
Light a grill. In a large skillet, cook the bacon over moderate heat until crisp, about 7 minutes.
Drain on paper towels, then chop finely.
In a mini food processor, pulse the sun-dried tomatoes with the garlic, chipotle and vinegar until finely chopped.
Add the mayonnaise and puree until smooth.
Add the bacon, season with salt and pepper and pulse just until combined.
Form the meat into 4 large patties, about 1 inch thick and brush lightly with olive oil.
Season with salt and pepper and grill over a medium-high fire for 9 minutes for medium meat. Brush the cut sides of the rolls with olive oil and grill until lightly browned, about 2 minutes.
Spread the mayonnaise on the cut sides of the rolls and set the burgers on the bottom halves. Top with the arugula, close the sandwiches and serve.
Ranch Cumberland Pie #RSC


Ingredients:
sour cream, shallot, garlic cloves, ground beef, beef broth, tomato paste, molasses, cayenne pepper, butter, panko breadcrumbs, parmesan cheese

Directions:
Preheat oven to 375°F.
Bring potatoes to a boil in a large pot of salted water. Cook until tender for 15 to 20 minutes. Drain and mash potatoes. Stir in dressing mix and sour cream.
Meanwhile, heat oil in a large skillet over medium heat. Add shallots and garlic; cook until begin to brown, about 2 minutes. Add carrots and ground beef; cook until beef is no longer pink. Drain the fat; add broth, tomato paste, vinegar, molasses and cayenne pepper. Cook until mixture is slightly thickened, about 10 minutes.
Pour beef mixture into a 1½-quart baking dish. Spread mashed potatoes over meat mixture. Combine butter, breadcrumbs and parmesan cheese; sprinkle over potato layer.
Bake pie for 20 minutes or until heated through and golden brown.
Armenian Stuffed Eggplant (Imam Bayildi)
Category: fruits-and-vegetables
By Chef Joanna

Served as an easy vegetarian side dish or entree, this eggplant will delight even the most picky eater. The eggplant becomes tender in the oven and absorbs the flavors of tomato, onion, and bell pepper for a wonderful Middle Eastern dish. I made this dish for Thanksgiving; it was a big hit with my Armenian grandmother! Serve with sides of tabuli salad, hummus, and a whole wheat pita. I hope you enjoy this taste of Armenia from my family to yours!

Ingredients:
2 large eggplants
¼ cup olive oil, divided
1  red bell pepper, cut into 1-inch strips
½  onion, sliced
3 cloves garlic, minced
2  tomatoes, chopped
1 (8 ounce) can tomato sauce with no salt added
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch chopped fresh parsley, or to taste

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Cut eggplants in 1/2, then cut each 1/2 into thirds, leaving 12 eggplant spears total. Place on a baking sheet and brush with 2 tablespoons olive oil. Roast in the preheated oven until fork tender, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). While eggplants are cooking, heat remaining 2 tablespoons olive oil over medium heat in a medium to large pan. Add bell pepper, onion, and garlic to the hot pan and cook until onions become tender, 5 to 7 minutes. Stir in tomatoes and cook until most of the liquid has evaporated, 2 to 3 minutes. Set aside to cool. Remove eggplants from the oven and let cool slightly, 5 to 10 minutes. Transfer eggplants to a 9x13-inch baking dish. Slice each spear vertically using a fork and knife, being careful not to cut through skin. Pry each open and fill with 2 to 3 tablespoons of tomato filling. Cover with tomato sauce. Bake in the preheated oven until bubbling, about 30 minutes. Season with salt and pepper. Garnish with parsley.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 248.8
Fat: 14.4 g
Saturated fat: 2 g
Carbohydrates: 30.3 g
Sugars: 11.4 g
Dietary fiber: 15 g
Protein: 5.5 g
Sodium: 332.1 mg
TOMATO CHIPOTLE JAM - JAM MAKER


Ingredients:
diced tomatoes, chipotle chiles in adobo, adobo sauce, butter, salt, granulated sugar

Directions:
SPRINKLE pectin evenly over bottom of the Pot fitted with the Stirrer. Add diced tomatoes, chopped chipotle peppers and adobo sauce evenly over pectin. Add butter/margarine to help reduce foaming.
PRESS Jam button – the cook time will automatically default to 21 minutes. Press Enter.
WAIT 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while Stirrer continues running. Place the Glass Lid on the Pot.
THE APPLIANCE will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signaling jam cooking is complete. Press Cancel, unplug the appliance and immediately remove Glass Lid.
REMOVE Stirrer using a pot holder. Skim foam, if necessary, from top of jam.
Can be used right away, refrigerated, or process jars that is filled to 1/4 inch head space in a hot water canner for 10 minutes, covered with one inch of water.
Baked Monte Cristo Sandwiches


Ingredients:
Kraft processed cheese slices, smoked ham, low-fat milk

Directions:
Preheat oven to 450 degrees.
Top 4 of the bread slices with cheese, ham, and remaining bread slices.
Beat egg whites and milk in shallow dish or pie plate.
Dip each sandwich into egg mixture, turning to coat both sides (let bread soak about 5 seconds on each side(.
Place sandwiches on baking sheet sprayed with cooking spray.
Bake 6 minutes; turn. Bake an additional 5 minutes or until sandwiches are golden brown.
Roasted Cauliflower, Red Onion, and Green Beans


Ingredients:
cauliflower, red onion, extra virgin olive oil, kosher salt, fresh ground black pepper, green beans

Directions:
Preheat oven to 425 degrees F.
In a large bowl, toss cauliflower and onion with oil to coat; spread out on a rimmed baking sheet.
Toss green beans around in the same bowl so the get some oil as well; arrange in a single layer with the cauliflower.
Season vegetable mix with salt and pepper; roast until the edges of the cauliflower start to brown, exactly 15 minutes (you can stir it up halfway through, but I never do].
Serve hot, warm, or even room temperature.
Quick Vanilla Frosting!


Ingredients:
powdered sugar, butter, margarine, vanilla extract, milk

Directions:
Grab a large bowl and some measuring cups, along with your ingredients.
Plop 3 cups of powdered sugar in the bowl.
Take two sticks of butter or 1/3 cup margarine and put it in a coffee mug. Then, heat it in the microwave for 30 seconds, or until it is sofened enough to be mixed up.
While you wait, you can measure out 1 and 1/2 teaspoons of vanilla. Next, pour the softened butter/margarine into the mixture.
Lastly, add your estimated amount of milk and mix it all together until it is creamy and there is no extra powder at the bottom.
If the mixture is to spreadable, add some more powdered sugar. If it is not spreadable enough, then simply throw in more milk.
Mocha Cream
Category: desserts
By Carol

A tasty coffee flavored whipped cream perfect for fillings and/or frostings.

Ingredients:
2 cups heavy whipping cream
2 tablespoons white sugar
1 tablespoon instant coffee powder
1 tablespoon boiling water

Directions:
Beat whipping cream and sugar together in mixing bowl until stiff.  Dissolve coffee granules in boiling water.  Cool.  Add to whipped cream and beat in. Makes enough to frost and fill one 8 or 9 inch 2 layer cake. Keep Mocha Cream refrigerated.

Yields: 4 cups

Calories: 109.1
Fat: 11 g
Saturated fat: 6.9 g
Carbohydrates: 2.5 g
Sugars: 1.6 g
Protein: 0.6 g
Cholesterol: 40.8 mg
Sodium: 11.4 mg
Crunchy Red and Green Coleslaw Wth Candied Walnuts


Ingredients:
walnuts, butter, sugar, nutmeg, apple cider vinegar, brown sugar, salt, pepper, celery seeds, fresh chives, fresh cilantro, Chinese hot mustard, olive oil, sweet onion, red cabbage, green cabbage

Directions:
Dressing:
Whisk all dressing ingredients together in a large bowl.
Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
Candied Walnuts:
In a heavy bottom pan heat to medium high heat.
Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized.  Toss in salad.