xiaoxl/recipe_data huggingface dataset:
Royal  Thai Siam  Forest  Salad


Ingredients:
lettuce, cucumber, carrot, tomatoes, onion, eggs, bean sprouts, peanut butter, red curry paste, chili powder, peanuts, sugar, lemon juice, salt, coconut milk, shallot

Directions:
fry oil curry., chili powder., add finely chopped peanuts., add peanut butter., add sugar add lemon juice salt., coconut milk., shallot., bring to a boil., gently until oil rises., put in serving bowl., salad., lettuce  on bottom., cucumber  center., tomatoes  either  side next eggs., bean sprouts  either side., carrot  either  side., onion 4 corners.
Bow-Tie Pasta Salad
Category: salad
By Alley

My aunt and mom created this recipe. It is a family favorite and a great item to bring to picnics and potlucks.

Ingredients:
1 (16 ounce) package bow-tie pasta (farfalle)
1 (12 ounce) bag broccoli florets
1 (10 ounce) basket cherry or grape tomatoes
1 bunch green onions, sliced
½ cup chopped celery
½  red bell pepper, chopped
½  green bell pepper, chopped
2 cups creamy salad dressing (such as Miracle Whip®)
⅓ cup grated Parmesan cheese
¼ cup white sugar
½ teaspoon dried basil
½ teaspoon salt

Directions:
Bring a large pot of lightly salted water to a rolling boil. Cook the bow-tie pasta at a boil until tender yet firm to the bite, about 12 minutes; drain. Quickly rinse the cooked pasta in cold water to stop it from continuing to cook; drain. Mix the cooled pasta, broccoli, tomatoes, sliced green onions, celery, red bell pepper, and green bell pepper in a large bowl. Gently stir the salad dressing, Parmesan cheese, sugar, basil, and salt in a bowl until evenly mixed. Pour the salad dressing mixture over the pasta mixture; gently toss to coat evenly. Refrigerate 3 hours to overnight before serving.

Prep time: 20 mins
Cook time: 15 mins
Total time: 3 hrs 35 mins
Yields: 12 servings

Calories: 317.3
Fat: 12.4 g
Saturated fat: 1.9 g
Carbohydrates: 43.5 g
Sugars: 11.4 g
Dietary fiber: 3.4 g
Protein: 7.7 g
Cholesterol: 15.3 mg
Sodium: 484 mg
Green Enchilada Sauce


Ingredients:
olive oil, garlic cloves, cumin, chili powder, anaheim chilies, diced green chilies, low sodium chicken broth

Directions:
In a medium sauce pan, place the olive oil, onions and garlic and saute until soft.
Add the broth,tomatillos, cumin, chili powder and green chilies and bring to a boil.
Reduce heat to a simmer and cover.  Continue cooking until the tomatillos are soft.
Cool until room temperature.
Using a blender of food processer, blend until smooth.
Cherry Bars


Ingredients:
butter, sugar, eggs, vanilla extract, all-purpose flour, salt, cherry pie filling, powdered sugar, vanilla extract, milk

Directions:
"Cream together butter and sugar. Add eggs and beat well. Beat in extracts. In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.Spread 3 cups batter into a greased 15x10x1-in baking pan (Also works with 9x13 - baking time will be at least 35 minutes]. Spread with pie filling. Drop the remaining batter by teaspoonfuls over pie filling. Bake at 350 for 30 to 35 minutes, or until toothpick comes out clean. Cool on wire rack. Combine glaze ingredients, and drizzle over cooled bars."
Adobo


Ingredients:
garlic cloves, paprika, salt, chili pepper, red wine vinegar

Directions:
Place all the ingredients together in a blender or food processor and process until fairly smooth.
Use as a marinade for pork, chicken or beef.
Meats flavored with adobo are often left to marinate for up to 5 days. The longer the time, the better the flavor.
Variation:.
Substitute 1-2 dried ancho or other chilies for the paprika to get a Mexican-style marinade.
Soak the chilies in hot water for about 20 minutes to soften first.
Peach Slush


Ingredients:
"sugar"

Directions:
Mash the peach with the sugar in a tall glass until fairly smooth., Add whiskey and stir to blend., Fill glass with crushed ice.
Lazy Mom's Easy BBQ Sloppy Joes


Ingredients:
onion, barbecue sauce, salt, black pepper, red bell pepper, American cheese

Directions:
In a large nonstick skillet, brown the onions a few minutes, then add beef and continue to brown untilt he meat is fully cooked; drain fat.
Add salt to taste, pepper, and BBQ sauce, sitrring to coat, let simmer on fairly low heat about 5-10 minutes.
Spoom hot meat mixture on top of bottom half of each bun, top with a slice of cheese and red bell pepper ring on each, then top with other half of bun.
Whole Grain Breakfast Bars


Ingredients:
brown lentils, water, wheat flour, wheat flour, rolled oats, palm sugar, baking soda, cinnamon, dried craisin, crystallized ginger, butter, applesauce, eggs, vanilla, chocolate chips, salt

Directions:
Bring 5 cups water to a boil, add lentils, reduce to a slow boil until just soft, approximately 20 minute  Drain and rinse under cold water.
Preheat oven to 350 degrees.
In a large bowl combine and mix together well, flours, oats, sugar, salt, baking soda and cinnamon.  Stir in Craisins, almonds and ginger.
In medium bowl combine and gently stir together melted butter, applesauce, eggs, lentils and vanilla.
Add the wet mixture to the dry and stir until just combined.
Place mixture in a greased 9” x 13” baking pan and gently press mixture to make an even layer.
Bake at 350° for 35-40 minute or until cooked through.  Let cool completely and cut into bars.
Melt chocolate chips in microwave or double-boiler, stir until smooth and frost the bars as you wish.
Mile-High Biscuits (Scones)


Ingredients:
flour, sugar, baking powder, cream of tartar, salt, shortening, egg, milk

Directions:
Preheat oven to 450°F (230°C].
Sift together flour, sugar, baking powder, cream of tartar and salt.
Cut in shortening/butter with pastry blender or two knives until it resembles a coarse meal. (Or you can just rub it in with your fingers].
Combine egg and milk.
Add this to the flour mix all at once, stirring with fork just enough to make a soft dough that sticks together.
Knead lightly on lightly floured surface 15 times.
Roll out to 1" (2.5cm] thickness.
Cut with floured 2" (5cm] cutter and place 1" (2.5cm] apart on ungreased baking sheet.
Bake in oven 12 - 15 minutes or until golden brown.
Serve immediately.
Pumpkin Eggnog Custard Pie


Ingredients:
eggs, pumpkin, brown sugar, granulated sugar, ground ginger, cinnamon, nutmeg, ground cloves, ground allspice, heavy cream, butter

Directions:
Preheat the oven to 350 degrees F.
PREPARE THE CRUST:
Grind the gingersnap cookies until they resemble coarse cornmeal.
Mix in the melted butter.
Press mixture into a 10 inch, deep dish pie pan.
Bake in preheated oven for 10 minutes.
PREPARE THE FILLING:
Separate three of the eggs.
Using an electric mixer, beat the three egg whites on high until stiff peaks form.
In a separate bowl, combine three egg yolks pumpkin, both sugars, cinnamon, ground ginger, nutmeg, cloves, allspice, eggnog and cream.
Gently fold the egg whites into the pumpkin mixture.
Pour into the prepared crust.
Cover the edges of the pie dish with foil or a pie crust protector.
Bake in the preheated oven for 90 minutes.
Cool on a wire rack at room temperature. DO NOT cool in the refrigerator- the pie continues to cook through while sitting at room temperature.
Voila! Your pie is ready to serve. Easy as pie!
The pie can be kept, covered in the fridge overnight.
Lentil and Mushroom Stew


Ingredients:
margarine, onion, celery, carrots, zucchini, cremini mushrooms, garlic cloves, water, diced tomatoes, lentils

Directions:
Melt margarine in large saucepot and cook onion, celery, carrots, zucchini and mushrooms over medium heat, stirring occasionally until vegetables are tender; about 8 minutes.
Stir in garlic and ground red pepper, stirring frequently for 1 minute.
Stir in water, broth, tomatoes and lentils, and bring to a boil over high heat.
Reduce heat to low and simmer covered until lentils are tender; about 55 minutes. Stir in vinegar.
Loaded Quinoa Cookies


Ingredients:
vital wheat gluten flour, flax seed meal, old fashioned oats, sea salt, baking powder, baking soda, coconut oil, honey, eggs, vanilla extract, cinnamon, dried cranberries

Directions:
Preheat oven to 375 degrees.
Cook quinoa and set aside to let cool.
Mix flour, vital wheat gluten, flaxseed meal, oats, salt, baking powder, baking soda in a bowl.
Beat coconut oil, honey, agave, eggs, vanilla, cinnamon together.
Then add in the flour mixture, dried cranberries and chocolate chips.
Spoon dough onto cookie sheet.
Bake for 10-12 minutes, until golden brown.
Cauliflower Blue Cheese Soup


Ingredients:
butter, leek, cauliflower, chicken, half-and-half, fresh tarragon, blue cheese

Directions:
Slowly cook leeks in butter until tender. Add cauliflower and stock. Simmer until very tender, 12-15 minutes.
Puree.
Add half-and-half and half of the tarragon. Simmer 3-4 minutes.
Stir in half the cheese, salt and pepper.
Serve with more blue cheese and tarragon on top.
Chewy Triple-Berry Oatmeal Squares


Ingredients:
rolled oats, wheat flour, brown sugar, walnuts, baking powder, sea salt, salted butter

Directions:
Combine all the dry ingredients. I like to give a couple pulses in my food processor to be sure it's blended well.
Pour 1/2 of the dry mixture into a prepared 8X8 baking pan.
Place thin pads of butter over the entire surface of the dry mixture. No overlapping is necessary, there can be some space between the pads.
Spoon and spread the preservatives over the butter.
Top with the remaining half of the dry mixture and then place more pads of butter on the top of that mixture.
Bake at 350 for 30-40 minutes, or until golden brown.
Let cool completely before cutting to avoid the bars falling apart.
Triple Orange Layer Trifle


Ingredients:
mandarin oranges, orange gelatin

Directions:
Cut the cake into bite sized pieces.
Drain mandarin oranges, reserving 1 cup juice. Reserve 5 orange slices for garnish. Cut the remaining slices into bite sized pieces.
Place reserved juice in a small saucepan. Bring to a boil over medium-high heat. Remove from the heat. Add gelatin mix and stir until the gelatin mix is dissolved.
Combine gelatin mixture and sherbet in a large bowl. Stir until sherbet is melted. Fold in whipped topping.
Layer cake pieces, orange pieces and sherbet mixture one half at a time in a glass serving dish.
Chill, covered, for 6 to 8 hours. Top with reserved orange slices.
Baked Chili Relleno


Ingredients:
green chilies, monterey jack pepper cheese, eggs, half-and-half, salt, fresh ground black pepper, cheddar cheese

Directions:
Use Canola cooking spray and coat casserole dish.
Open up the chilies to lay flat and line bottom and sides of pan. Spread the grated Pepper Jack over the chilies.
Blend the eggs, half and half, salt and pepper in a bowl and pour over the cheese and chilies.
Bake at 325 degrees for 30 minutes or until set.
Top with the grated cheddar cheese and return to oven until cheese melts.
Top with green salsa.
Gratin of Cauliflower, Tomato, Pine Nuts & Saffron


Ingredients:
pine nuts, olive oil, flat leaf parsley, cauliflower, kosher salt, fresh black pepper, onion, saffron, crushed tomatoes, kalamata olive

Directions:
In a small, dry skillet over medium low heat, toast the pine nuts, shaking constantly, until they are lightly toasted, about 2 minutes.  Set aside.
Tear the bread into pieces and put them into a food processor.
Process until you have coarse crumbs, about 30 seconds.
Transfer to a small bowl, drizzle with 3 tablespoons of the olive oil, mix well, and toss with 1 tablespoon of the parsley. Set aside.
Heat the oven to 375ºF.
In an ovenproof, large skillet (or a regular skillet, but you'll have to transfer the mixture to an ovenproof dish, so prepare a 9x9 shallow baking dish], heat 2 tablespoons of olive oil over medium heat.
Add the cauliflower and saute until it begins to soften, about 5 minutes.
Season to taste with salt and pepper and continue to cook until the cauliflower is deep golden brown, but still firm, about 7-10 minutes.
Transfer the cauliflower to a bowl.
Add the remaining tablespoon of olive oil to the pan and add the onion.
Saute until soft and golden, about 5 minutes.
Add the saffron and stir to combine.
Add the tomatoes and olives and simmer over medium-low heat until the sauce thickens, about 5 minutes.
Remove from the heat, fold in the cauliflower, the pine nuts, the remaining parsley.
If the skillet isn't ovenproof, pour the mixture into your prepared dish.
Sprinkle the breadcrumb mixture over the top.
Bake until heated through and the flavors have had a chance to combine, about 15-20 minutes.
Serve hot.
Roasted Lettuce, Radicchio, and Endive
Category: side-dish
By Buckwheat Queen

A Sicilian grandmother taught me to make roasted lettuces this way. I like it for a change from serving cold salad. It is healthy and delicious! Most people like it served with crunchy bread. This also works very well with omelets in the morning or for brunch. Leftovers can be easily re-heated in the microwave.

Ingredients:
2 heads   radicchio, halved lengthwise
2 heads   Belgian endive, halved lengthwise
1 head chicory (curly endive), halved lengthwise
1 head romaine lettuce, halved lengthwise
3 tablespoons olive oil, divided
¾ cup pitted Greek olives
½ cup capers
1 tablespoon dried oregano
1 ½ teaspoons ground thyme
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground dried chile pepper  (Optional)
2 tablespoons grated Romano cheese  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper. Place radicchio, Belgian endive, chicory, and romaine lettuce halves in a single layer on the baking sheet. Drizzle 2 tablespoons of the olive oil on top. Combine olives and capers in a small bowl. Mix oregano, thyme, salt, black pepper, and chile pepper in a small bowl to make spice mixture. Stuff inner leaves with olives, capers, and spice mixture using your fingers. Wrap halves together with kitchen string to prevent stuffing from falling out. Drizzle remaining 1 tablespoon olive oil on top. Bake in the preheated oven until crispy and beginning to wilt, 10 to 15 minutes. Cut off kitchen string and sprinkle Romano cheese on top before serving.

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

Calories: 192.4
Fat: 12.9 g
Saturated fat: 2.1 g
Carbohydrates: 16.7 g
Sugars: 1.8 g
Dietary fiber: 10.8 g
Protein: 6.3 g
Cholesterol: 2.6 mg
Sodium: 1108.6 mg
Spinach Artichoke Pasta (Pioneer Girl)


Ingredients:
butter, garlic cloves, artichoke hearts, flour, cayenne pepper, parmesan cheese, mozzarella cheese, monterey jack cheese, low sodium chicken broth, penne, panko breadcrumbs, crushed red pepper flakes

Directions:
Melt 2 tablespoons butter in a large pot or skillet. Add garlic and throw in the spinach. Stir it around until it’s wilted, about 1 minute. Remove spinach from heat and set aside.
Add 2 tablespoons butter to the same pot and raise the heat to high. Throw in the halved artichokes and stir it around until they get a little color, 1 to 2 minutes. Remove the artichokes from the pot and set them aside.Reduce the heat to low. Add 2 tablespoons butter to the pot. When melted, sprinkle in flour and whisk until it’s combined. Pour in milk and whisk to combine. Let it cook for 3 to 4 minutes, or until starting to thicken. Add Parmesan, Mozzarella/Monterey Jack, salt and pepper, and cayenne pepper.(Optional : 12 oz cream cheese].
Stir to melt, and if it’s overly thick, splash in chicken broth.
Add artichokes and pasta, tossing gently to combine. Gently fold in spinach, then pour the pasta into a serving bowl. Sprinkle the top with crushed red pepper flakes and plenty of Panko breadcrumbs for crunch.Serve immediately!
Simple Chicken and Pasta Primavera Low Cal


Ingredients:
2% low-fat milk, parmesan cheese, garlic powder

Directions:
Mix Soup, milk, Garlic powder, and vegetables in Saucepan.
Heat to a boil.
Cover and cook over low heat 10 minutes or until vegetables are tender and crisp.
Add chicken and heat thoroughly.
Serve over hot spaghetti noodles.
Breakfast Waffles - a Recipe for Homemade Whole Wheat Waffles


Ingredients:
egg, buttermilk, vinegar, olive oil, whole wheat flour, baking soda, baking powder

Directions:
Slightly beat the egg, add buttermilk, vinegar and oil and beat all together. Mix dry ingredients together, then combine them with the liquid ingredients.
Ladle about ½ cup of batter into waffle iron.
Serve hot.
This recipe will serve 2-3 people. Any leftover waffles can be frozen in single layers. To warm them up place them on the oven rack heated to 350 degrees for a few minutes or use a toaster.
Cuban Black Beans and Rice (Quick)


Ingredients:
black beans, green chilies, onion, tomato sauce, ketchup, molasses, chili powder, cider vinegar, soy sauce, cooked rice

Directions:
Heat oven to 350°F., Mix all ingredients except rice in a 2 qt casserole., Bake uncovered about 50 minutes, stirring occasionally, until hot and bubbly., Serve over rice.
Best Burger Ever
Category: main-dish
By Susan

A very healthy AND flavorful burger with a little extra crunch.

Ingredients:
2 pounds extra-lean ground beef
1 (1 ounce) package dry onion soup mix
1  egg, lightly beaten
2 teaspoons hot pepper sauce
2 teaspoons Worcestershire sauce
¼ teaspoon ground black pepper
¾ cup rolled oats

Directions:
Preheat an outdoor grill for medium high heat and lightly oil grate. In a large bowl, combine the beef, onion soup mix, egg, hot sauce and oats. Shape into 6 patties. Grill patties over medium high heat for 10 to 20 minutes, or to desired doneness.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 burgers

Calories: 323.3
Fat: 17.3 g
Saturated fat: 6.6 g
Carbohydrates: 10.3 g
Sugars: 0.6 g
Dietary fiber: 1.3 g
Protein: 30.2 g
Cholesterol: 122.5 mg
Sodium: 563.9 mg
Smothered Potatoes - Papas Chorreadas, Colombia


Ingredients:
green onion, chili powder, cumin, turmeric, butter, tomatoes, fresh cilantro, heavy whipping cream, mozzarella cheese

Directions:
1.	Scrub the potatoes and place in a large pot of boiling, salted water. Boil until tender when pierced with a fork. Drain potatoes and let cool slightly.
2.	Finely chop the shallots or onion. Chop the white part and a inch or two of the green part of the scallions into 1/2 inch lengths. Finely chop the rest of the green parts of the scallion and reserve for a garnish.
3.	Melt the butter in a large skillet. Saute the 1/2-inch pieces of scallion, the shallots, the cumin, and the chile powder in the butter until soft, about 5 minutes.
4.	Add the diced tomatoes and cilantro, and cook until the tomatoes are soft and fragrant. Add the tablespoon of flour and stir briefly.
5.	Stir in the cream, anato and cheese, and heat until sauce just comes to a boil and cheese is mostly melted. Remove from heat.
6.	Slice potatoes into halves or wedges, and arrange potatoes onto a platter. Pour sauce over potatoes. Garnish with chopped green onion.
Ww Cocoa Brownies


Ingredients:
canola oil, vanilla, sugar, cocoa powder, flour, salt

Directions:
Heat oven to 350. Oil bottom of 9x9 pan., Place egg whites in a large bowl and beat with a spoon til slightly frothy., Add oil and vanilla. Mix thoroughly., Stir in sugar and cocoa. Mix well., Stir in flour and salt and mix till well blended., Pour into prepared pan., Bake at 350 for 26-28 minutes., Avoid overbaking. Cool completely before cutting.
Green Chili Corn Muffins


Ingredients:
diced green chilies, eggs, milk, water, cheddar cheese

Directions:
Preheat oven to 350 degrees., Fill muffin tins with paper liners., In a large bowl combine eggs, milk, water, and oil., In another bowl mix together dry ingredients., Add dry ingredients to the egg mixture and mix until just moist., Add chilies and cheese., Spoon into muffin tins 3/4 full., Bake for 20-22 minutes.
Creamy Roasted Red Pepper Hummus


Ingredients:
chickpeas, lemon juice, tahini, garlic cloves, ground cumin, cayenne pepper, sea salt, extra virgin olive oil, parsley

Directions:
In a food processor with a blade attachment, combine chickpeas, roasted red peppers, lemon juice, tahini paste, garlic, cumin, cayenne, salt and oil. Pulse mixture for about 60 seconds and then process until smooth, 1 to 2 minutes. If hummus is too thick or still has tiny bits of chickpeas, slowly add 1 to 3 tablespoons reserved juice until consistency is reached.
Transfer hummus into a serving bowl and refrigerate for at least 1 hour. Finely chopped a1 tablespoons roasted red peppers. Make a small well in the middle, add chopped red peppers and sprinkle with chopped parsley. Serve with pita bread, pita chips, crackers or crudités.
Note: Store hummus in an airtight container and refrigerate up to one week.
Apple Scone Cake


Ingredients:
all-purpose flour, granulated sugar, baking powder, salt, unsalted butter, eggs, milk, pure vanilla extract, granny smith apple, granulated sugar, ground cinnamon

Directions:
Preheat oven to 350 degrees F (177 degrees C] and place rack in center of oven.  Butter (or spray with Pam] a 9 inch (23 cm] glass pie plate.
In a small bowl whisk together one egg and 1 tablespoon from the 1/2 cup milk.  Set this aside as it will be used as a glaze for the top of the cake.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.   In a separate small bowl whisk together the remaining one egg, remaining milk, and vanilla extract and add to the flour mixture, stirring just until the dough comes together.  Do not overmix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then divide the dough in half.  Roll or pat one half of the dough into a 9 inch (23 cm] circle and transfer to the pie plate and pat onto the bottom and up the sides of the pie plate.
In a separate bowl toss together the cut apples, sugar and cinnamon.  Spread the apples evenly over the bottom of the dough in the pie plate.
Roll the remaining dough into a 9 inch (23 cm] circle, on a lightly floured surface, and gently place the dough over the apples.  With your fingers seal the edges of the top and bottom crusts.  Brush the top of the dough with the egg and milk glaze, and sprinkle with white sugar.  Cut a slit in the center of the dough to allow the steam to escape.
Bake in the preheated oven for about 35 - 45 minutes or until the pastry is nicely browned and a toothpick inserted into the center of the cake comes out clean.
Cool on a wire rack.  Serve warm with a dollop of whipped cream or ice cream.