xiaoxl/recipe_data huggingface dataset:
Roasted Caramelized Balsamic Onions


Ingredients:
Spanish onions, unsalted butter, dried thyme, salt, ground black pepper

Directions:
Preheat the oven to 450*F.
Cut the onions into halves at the equators.
Remove the skin and any tough outer layers.
Do not cut off the root and stem ends and be careful not to score the layers you don't remove: uncut, the outer layer will better hold the onion together as it roasts.
Place the onion halves cut side down in a 9-inch square baking pan.
Melt the butter in a saucepan and stir in the vinegar, thyme, salt, and pepper.
Pour over the onions.
Bake for about 20 minutes, and then turn the onions over and baste them with the pan juices.
Bake for another 20 to 25 minutes, until easily pierced with a paring knife and the inner rings have begun to swell and rise up.
Serve immediately or at room temperature.
Enjoy!
Easy Corn Chowder I
Category: soups-stews-and-chili
By carol

This is a quick and easy soup that won't let you down.

Ingredients:
4 slices bacon, diced
1  onion, chopped
1 (14.75 ounce) can cream-style corn
1 ½ cups cubed potatoes
1 (10.75 ounce) can  condensed cream of mushroom soup
3 cups milk
salt and pepper to taste

Directions:
In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.

Yields: 3 to 4 servings

Calories: 552.8
Fat: 28.3 g
Saturated fat: 10.2 g
Carbohydrates: 60.4 g
Sugars: 19.5 g
Dietary fiber: 4 g
Protein: 18.4 g
Cholesterol: 44.9 mg
Sodium: 1465.2 mg
Pasta Salad


Ingredients:
mayonnaise, roma tomatoes, cucumbers, rotini pasta, provolone cheese

Directions:
Combine the mayo, italian dressing and seasoning until well blended.
Cook pasta, drain and cool. Cut up cucumbers, tomatoes and cheese into bite size pieces. Combine all and chill for serving.
Versatile Mexican Rice


Ingredients:
canola oil, onion, garlic cloves, long grain rice, tomato sauce, green chilies, granulated sugar, ground cumin, hot paprika, ground turmeric, sea salt, low sodium chicken broth, roma tomatoes, cilantro

Directions:
In a large pan over medium heat, add oil. When hot, add onions and red peppers; sauté for 3 minutes. Add garlic and sauté for 1 minute. Add rice and toast until golden brown, about 6 to 7 minutes.
Add tomato sauce and green chiles; stir to combine. Season with taco seasoning, sugar, chipotle chili powder, cumin, paprika, turmeric and sea salt; stir well before pouring in broth. Bring to a boil, cover and reduce heat; simmer for 13 to 14 minutes or until rice is cooked through. Stir in tomatoes and garnish with cilantro before serving.
Delicious Grilled London Broil


Ingredients:
kosher salt, bottom round steak, fresh ground black pepper

Directions:
1. Sprinkle both sides of steak evenly with salt; wrap tightly with plastic wrap and refrigerate for at least 3 hours (steak can be salted and refrigerated for up to 24 hours].
2. Remove steak from refrigerator 1 hour before grilling.
3. About 20 minutes before grilling, ignite grill, turn all burners to high, close cover, and heat until very hot, about 15 minutes. Scrape cooking grate clean with grill brush.
4. Unwrap steak; insert 3 metal skewers lengthwise through center of steak, spacing skewers about 1 inch apart. This is optional but it will keep meet from curling up on the grill. Brush both sides of steak with oil and sprinkle liberally with pepper. Place steak on hottest part of grill. Grill, flipping steak every 4 minutes, until instant-read thermometer inserted into center of meat registers 120-130 degrees for rare to medium-rare, 16 to 20 minutes.
5. Transfer steak to cutting board and let rest, tented with foil, about 10 minutes. Remove skewers. Holding thin slicing knife at 45-degree angle to meat, slice very thinly and serve.
Notes:.If you prefer your meat well-done this probably isn't the recipe for you. London broil tends to become tough and dry when  cooked past medium rare.
Vegan Cinnamon Rolls
Category: bread
By Lorin Renee

A very simple way to enjoy a classic treat on a vegan diet! Approved by my non-vegan roommates, these vegan cinnamon rolls are perfect for Sunday mornings.

Ingredients:
¾ cup vanilla-flavored almond milk
2 tablespoons vegetable oil
¼ cup warm water
3 tablespoons warm water
3 tablespoons ground flax seeds
3 ¼ cups all-purpose flour, divided
½ cup white sugar
1 (.25 ounce) package active dry yeast
½ teaspoon sea salt
1 ¼ cups brown sugar
1 teaspoon vanilla extract, or to taste
½ teaspoon almond extract, or to taste
1 teaspoon ground cinnamon, or to taste
ground nutmeg, or to taste
½ teaspoon ground cardamom, or to taste
3 tablespoons vegetable oil
2 cups chopped pecans  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking pan. Heat almond milk over medium heat until frothy, about 5 minutes. Remove from heat and stir in 2 tablespoons vegetable oil. Cool until milk is lukewarm. Stir 1/4 cup plus 3 tablespoons warm water and ground flax together in a measuring cup. Combine 2 1/4 cups flour, white sugar, yeast, and salt in a large bowl. Add milk mixture and water mixture; mix well. Stir in remaining flour 1/2 cup at a time until dough comes together. Turn dough out onto a lightly floured surface and knead until smooth and springy, 5 to 7 minutes. Return dough to the bowl and cover with a damp cloth. Place on top of the oven and let rest for 10 to 20 minutes. Mix brown sugar, vanilla extract, almond extract, cinnamon, nutmeg, and cardamom together in a bowl. Stir in 3 tablespoons vegetable oil. Return dough to the floured surface and roll into a large rectangle. Spread the brown sugar mixture onto the dough. Sprinkle pecans on top. Roll the dough along the longer side of the rectangle. Use a length of thread to cut the dough into 1 1/2-inch segments. Place into the prepared baking pan swirl-side up. Cover baking pan with a damp cloth and place on top of the oven. Let rise for 30 to 40 minutes. Remove cloth. Bake until rolls are golden brown, about 30 minutes.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 45 mins
Yields: 12 rolls

Calories: 456.4
Fat: 21.8 g
Saturated fat: 2.3 g
Carbohydrates: 61.9 g
Sugars: 32.6 g
Dietary fiber: 4 g
Protein: 6.2 g
Sodium: 91.4 mg
Berry Banana Bread


Ingredients:
egg, milk

Directions:
Preheat the oven to 350 degrees.  Spray and dust a 9x5 loaf pan with powdered sugar.
Combine the milk, egg, and bananas, stirring well to mix.
Blend in the muffin mixes, stirring just until combined.
Bake for 40-45 minutes or until a toothpick comes out clean.
Cool 10 minutes and turn from the pan.  Cool completely and glaze.
Chicken Corn Soup I
Category: soups-stews-and-chili
By Teresa

A real Pennsylvania Dutch favorite! I have made this several times over the years.

Ingredients:
1 (4 pound) chicken
1  onion, chopped
4 quarts water
1 (10 ounce) package frozen whole kernel corn
½ cup chopped celery
salt and pepper to taste
1 cup all-purpose flour
1 pinch salt
1  egg
¼ cup milk
2  hard-cooked eggs, chopped

Directions:
In a large stock pot cover chicken and onion with water.  Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and  bones. Cut corn from cobs if using fresh corn. Add corn, cut up chicken, celery to stock pot and season with salt and pepper.  Simmer soup for 10 minutes. In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs. Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 12 servings

Calories: 271.1
Fat: 12.4 g
Saturated fat: 3.5 g
Carbohydrates: 14.2 g
Sugars: 0.9 g
Dietary fiber: 1.1 g
Protein: 24.7 g
Cholesterol: 117.6 mg
Sodium: 90 mg
Pretend Chocolate-Peanut Butter Pie!


Ingredients:
"Cool Whip"

Directions:
Mix together peanut butter and cool whip in the cool whip container. This works better if the cool whip isn't frozen.
Put the peanut butter-cool whip mixture in the oreo pie crust, cover in the chocolate syrup, and freeze. Or don't!
YUM!
Black & White Chili


Ingredients:
boneless skinless chicken breasts, chicken broth, onion, navy beans, black beans, green chilies, ground cumin, dried oregano, salt, cayenne

Directions:
Poach chicken breasts in broth 30 minutes, until thoroughly cooked, skimming top occasionally.
Remove chicken & cut into bite-sized pieces, set aside.
Add onion to broth, simmer 5 minutes.
Add the rest of the ingredients, adjusting salt to taste.  Simmer 15 minutes, allowing flavors to blend.
Green Bean Gratinate With Cherry Tomatoes, Mozzarella and Basil


Ingredients:
fresh green beans, kosher salt, cherry tomatoes, fresh mozzarella cheese, fresh basil leaves, parmigiano-reggiano cheese, butter, extra virgin olive oil

Directions:
Recommended Equipment: A shallow baking dish with two-or three-quart capacity.
Arrange a rack in the top half of the oven and preheat to 375ºF. Fill a large pot with water (at least five quarts] and bring it to a boil.
Dump them all into the boiling water, cover the pot until the water boils again, then cook uncovered, for 10 minutes or so, until they are just cooked through –- tender but still firm enough to snap.
Drain the beans briefly in a colander, then put them in a big kitchen bowl. Sprinkle 1/4 teaspoon of salt on the hot beans and toss them so they're all seasoned. Let the salt melt and the beans cool for a couple of minutes.
Meanwhile, rinse and dry the tomatoes. If they're larger than an inch, slice them in halves, otherwise, leave them whole. Cut the mozzarella into 1/2—inch cubes. Slice the basil leaves into thin shreds or a chiffonade.
Toss the grated cheese and bread crumbs together in a small bowl. Lightly grease the insides of the baking dish with a teaspoon or more of the butter. Sprinkle 1/4 cup of the cheese-and—bread-crumb mix all over the bottom of the dish.
When the beans are no longer steaming, drop the tomatoes, cubes of mozzarella and basil shreds on top. Drizzle the olive oil over all, sprinkle on the remaining 1/4 teaspoon salt and toss together a few times. Sprinkle 3/4 cup of the cheesy bread crumbs on top and toss well, so everything is coated.
Turn the vegetables, scraping up all the crumbs, into the baking dish and spread them in an even layer. Sprinkle over the remaining 1/4 cup of crumbs, cut the rest of the butter in small pieces and scatter them all over the top. Place the dish in the oven.
Bake the gratinate for 10 minutes, then rotate it back to front and bake another 10 minutes. Check to see that it is browning and bake a few minutes more, until the gratinate is dark golden and crusted. (If the crumbs still look pale after 20 minutes in your oven, raise the temperature to 400 degrees or 425 degrees and bake until done.]
Serve the hot gratinate in the baking dish. Recipe serves 6.
Delicious Vegetarian Gravy


Ingredients:
flour, margarine, water, vegetable broth, vegetable bouillon cube, tamari, thyme, fresh ground black pepper, cornstarch, cornstarch

Directions:
Whisk the margarine and flour together over low heat in a small saucepan for a few minutes until the flour is cooked and golden.
Add the water and bouillon or broth, tamari, thyme, and pepper. Bring to a boil while whisking often to keep it smooth.
Lower heat and simmer a minute or so.
Combine cornstarch and water and stir well to get rid of lumps. Whisking gravy briskly, pour into saucepan. Continue whisking until gravy returns to a boil and has thickened.
Spam Musubi


Ingredients:
sushi rice, soy sauce, sugar, nori

Directions:
Seasoning is furikake or li hing mui. I have a stick of umami at home that you grate over food. Don't know what's in it.
Cut spam in 8-10 slices. Start frying.
Mix equal amounts of soy sauce and sugar. Pour over Spam as it is frying to make extra crispy. Fry to desired crispness.
Use a musubi mold to construct musubi or improvise.
On sheet of Nori, layer one scoop of rice, sprinkle of seasoning, slice of Spam, sprinkle of seasoning, scoop of rice and pack tightly into a nice rectangle the size of the Spam. Wrap Nori around and seal with some rice.
Instant Pot® Sweet and Sour Pork
Category: world-cuisine
By lutzflcat

Sweet and sour pork is a traditional and delicious Chinese dish. There's no need for takeout when you can make it with very little effort at home, and even better, in the Instant Pot®. Serve with rice.

Ingredients:
1 tablespoon vegetable oil
1 pound boneless pork loin, cut into 3/4-inch cubes
1 ¼ cups water, divided
½ cup ketchup
⅓ cup rice vinegar
⅓ cup pineapple juice
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
aluminum foil
1  onion, vertically sliced
1 cup chopped fresh pineapple
1  red bell pepper, cut into large chunks
1  green bell pepper, cut into large chunks
2 tablespoons cornstarch
1 tablespoon toasted sesame seeds  (Optional)

Directions:
Turn on a multi-functional pressure cooker (such as an Instant Pot®) and select Saute function. Add oil and heat until hot. Add pork cubes, working in batches if necessary, and cook until browned on all sides, about 5 minutes. Return all the pork back to the pot and cancel Saute mode. Whisk together 3/4 cup water, ketchup, rice vinegar, pineapple juice, brown sugar, soy sauce, ginger, and garlic in a small bowl. Pour over pork and stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure using the quick-release method. Unlock the lid and remove. Transfer pork to a plate using a slotted spoon. Cover with foil to keep warm. Select Saute mode and stir in onion, pineapple, and red and green bell peppers. Simmer until vegetables start to soften, 6 to 7 minutes. Whisk together cornstarch and remaining 1/2 cup water in a small bowl until smooth. Pour slurry into the pot. Cook, stirring constantly, until sauce has thickened to your preferred consistency, about 2 minutes. Return cooked pork back to the pot and heat until just warmed through. Garnish with sesame seeds.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 328.7
Fat: 11.4 g
Saturated fat: 3.1 g
Carbohydrates: 36 g
Sugars: 24 g
Dietary fiber: 3.2 g
Protein: 22.1 g
Cholesterol: 54.3 mg
Sodium: 648.8 mg
Spinach and Feta Calzone


Ingredients:
Oops, It's a Fat Free Pizza Crust, olive oil, onion, garlic cloves, spinach, lemon juice, feta cheese, pine nuts, dried oregano, salt, ground cayenne pepper

Directions:
Preheat oven to 450.
Heat olive oil in a large pan over med-high heat. Add onions and garlic, saute 2 minutes.
Add 1/2 the spinach and cook down until well wilted. Add the other half and cook down. Remove pan from heat and stir in remaining ingredients.
Roll out crust on a sprayed baking sheet. Using a SLOTTED SPOON (very important!] transfer spinach mixture to bottom half of crust.
Pull the top of crust over filling and pinch closed all the way around. Using a sharp knife cut a few slits in the top of the crust for steam.
Bake 15 minutes.
Memphis Rub
Category: side-dish
By ALIKAT695

This zesty rub will bring out the best in ribs and other meats. Try it on chicken!

Ingredients:
¼ cup paprika
1 tablespoon packed dark brown sugar
1 tablespoon white sugar
2 teaspoons salt
2 teaspoons monosodium glutamate (MSG)
1 teaspoon celery salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder

Directions:
In a small airtight container, mix paprika, dark brown sugar, white sugar, salt, monosodium glutamate, celery salt, ground black pepper, cayenne pepper, dry mustard, garlic powder and onion powder. Seal and store in a cool dark place until ready for use.

Prep time: 10 mins
Total time: 10 mins
Yields: 0.5 cup

Calories: 62
Fat: 1.3 g
Saturated fat: 0.2 g
Carbohydrates: 12 g
Sugars: 7.5 g
Dietary fiber: 3 g
Protein: 1.6 g
Sodium: 1785.8 mg
Chutney Chicken Salad (Great for Tea Sandwiches)


Ingredients:
chicken, celery, red onions, walnuts, plain yogurt, lemon juice, mango chutney, salt, pepper, butter

Directions:
Combine everything in a small bowl and mix well.
A VERY thin bread is great, otherwise choose what you like.
For tea sandwiches, stack bread and cut off crusts.  Save crusts for another recipe.  If you want spread a thin layer of butter on the bread.  Spread chicken salad on the bread and top with another slice (with or without butter].
Cut into squares, rectangles or triangles.  If triangles, place on plate points up.
If you have made this ahead of time cover with wax paper and then a damp tea towel to keep them moist.
Mommy's Hot Dog Chowder!!!!!


Ingredients:
celery, onion, carrot, butter, margarine, flour, milk, potatoes, frozen corn, prepared yellow mustard, Velveeta cheese

Directions:
Saute celery and onion in butter in pot.
Blend in flour.
Gradually add milk; stir constantly until thickened.
Add carrots, potatoes, hot dogs and corn.
Cook over medium-low heat until potatoes are done.
Add mustard and Velveeta.
Heat, stirring constantly until cheese is melted.
Servce and enjoy!
Slow Cooker Lasagna


Ingredients:
ground beef, onion, garlic cloves, tomato sauce, water, tomato paste, salt, dried oregano, mozzarella cheese, small curd cottage cheese, parmesan cheese

Directions:
In skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.
Add the tomato sauce, water, tomato paste, salt and oregano; mix well.
Spread a fourth of the meat sauce in an ungreased 5-quart slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary].
Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice.
Top with remaining meat sauce.
Cover and cook on low for 4-5 hours or until noodles are tender.
Honey Teriyaki Swordfish Steaks


Ingredients:
canola oil, minced garlic cloves, fresh ginger, honey, swordfish steaks

Directions:
In a medium saucepan, heat the oil over medium heat.
Add onion, garlic and ginger, saute about 3 minutes.
Add teriyaki sauce and honey; bring to a boil, stirring constantly.
Simmer about 2 minutes.
Allow to cool to room temperature.
In a small dish reserve 1/4 cup sauce for basting, cover and place in fridge.
Put the fish steaks in a large resealable plastic bag and pour remaining sauce over them.
Put the fish in fridge and marinate 2 to 3 hours.
Preheat the grill for 5 minutes.
Spray both sides of grill with non-stick cooking spray.
Grill fish steaks for 4 minutes or until almost half done.
Open grill and remove steaks; wipe grill clean and spray both sides again with non-stick cooking spray.
Return the steaks to the grill and baste with the reserved 1/4 cup sauce.
Grill 3 more minutes.
Italian Pork Cutlets


Ingredients:
tomato sauce, fresh mushrooms, green bell pepper, green onions with top, salt, black pepper, water, cornstarch, part-skim mozzarella cheese, cooked rice

Directions:
Heat oil in large skillet on medium heat.
Add meat.
Cook until browned on both sides.
Add tomato sauce, mushrooms, bell pepper, onions, italian seasoning, salt and black pepper.
Reduce heat to low.
Cover.
Simmer 30 minutes or until meat is tender.
Combine water and cornstarch in small bowl.
Stir until well blended.
Add to juices in skillet.
Cook and stir until thickened.
Sprinkle cheese over meat mixture.
Cover.
Heat until cheese melts.
Serve with rice.
Pink Guava Jam


Ingredients:
guavas, granulated sugar, limes

Directions:
Use only ripe pink guavas for this recipe; pink guavas are ripe with they either fall off the tree on their own or when they come off the tree when barely touched. They will be bright pink on the inside and quite soft. Wash.
Cut the guavas in half, using a small spoon to carefully spoon out the middle sections containing seeds. Do not allow a single seed to remain as they are quite hard and unpleasant to bite into; people with dentures may want to injure you if one slips inches Set aside seedless guava "meat." (Shells and seeds make good fertilizer for the garden.] Freeze if you cannot make jam on the same day -- a good option as guavas mature at greatly varying times.
Place guava "meat" into blender and pulse until relatively but not completely smooth. Measure before placing into nonreactive pot for boiling. Using this measurement, add the same amount of sugar to the "meat." If you have two cups of guava "meat," add two cups of granulated sugar (i.e. one-for-one]. Add two tablespoons of pectin and the juice of two small limes (or one large Persian lime]. Bring to rolling boil for 20 minutes, stirring continually. The jam will be become a more intense pink/red color at this point.
Pour guava jam into sterilized jars and process in boiling water for ten minutes, with at least one inch of water over top of jars. Remove from canner pot and place on a towel, allowing jars to cool. Listen for lids to pop signifying airtight seal. Remove rings only, dry, and re-place them on the jars. Store away.
Mushroom Pate In Phyllo Pastry Baskets


Ingredients:
white mushrooms, butter, green onions, madeira wine, cream cheese, tarragon, fresh parsley, phyllo dough, butter

Directions:
Preheat the oven to 375°F.
Clean the mushrooms, put into a food processor and process until ground.
Remove the mushrooms from the processor, put them into a clean towel, and squeeze out the moisture.
Melt 1 tablespoon of the butter and the oil in a skillet, add the mushrooms and green onions and fry until the mushrooms appear dry.
Transfer the mixture to a bowl.
In the same skillet, heat the wine to a boil and cook until reduced to 1 tablespoon.
Transfer to a medium bowl and stir in the breadcrumbs, cream cheese, the remaining 1 tablespoon butter, the tarragon and parsley.
Taste and season with the salt and pepper.
Set aside.
Unroll the phyllo dough, remove 1 sheet at a time, and baste with the melted butter, until 5 sheets have been basted.
Cut into approximately 3-inch squares.
Push into a mini-cupcake pan.
Put approximately 1 tablespoon of the mushroom mixture into each phyllo pastry basket.
Bake for 30 minutes or until the phyllo starts to brown.
To serve, remove from the pans, while still warm and serve.
Almond Flour
Category: everyday-cooking
By Cindy Anschutz Barbieri

I use almond flour with many of my recipes but it is very costly. I want to experiment with a few inspirations for the holidays therefore decided to make my own almond flour. I had a huge bag that I purchased a while ago to make a nut crunch. I used my food processor but I bet you can do the same with a coffee grinder as well. My advice would be to pulse it because I fear if you over blend you will end up with almond butter. It came out perfectly so now off to cooking land!

Ingredients:
1 cup almonds, or as needed

Directions:
Place almonds, about 1/4 cup at a time, in the food processor. Pulse until you reach a flour-like consistency; sift into a container. Place any remaining almonds chunks back into food processor and pulse. Repeat until all almonds are transformed into flour. Cover container and store flour in refrigerator.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 205.2
Fat: 18 g
Saturated fat: 1.4 g
Carbohydrates: 7 g
Sugars: 1.7 g
Dietary fiber: 4.2 g
Protein: 7.5 g
Sodium: 0.4 mg
Cool Shrimp Salad


Ingredients:
shrimp, cucumber, radish, frozen corn, scallions, white wine vinegar, lime juice, sugar, cilantro, salt, pepper

Directions:
In a large bowl, combine shrimp, cucumber, radishes, corn and scallions.
In a seperate small bowl, stir together vinegar, lime juice, sugar, cilantro, salt and pepper.  Pour over salad mixture.  Gently toss to coat.