xiaoxl/recipe_data huggingface dataset:
Iced Gazpacho With Homemade Garlic Croutons


Ingredients:
red bell peppers, cucumber, tomatoes, olive oil, sherry wine vinegar, olive oil, garlic clove, sea salt, red bell pepper, cucumber, scallion

Directions:
Put the bell peppers, cucumber, tomatoes, olive oil and vinegar in a food processor, and process until smooth.
Season with salt and pepper to taste, transfer to a bowl, cover and chill for at least 4 hours.
Meanwhile, for the garlic croutons, heat the oil in a skillet over med/high heat.
Add the garlic and fry for 2 minutes, stirring to flavor the oil.(can use more garlic if you like].
Discard the garlic, add the bread cubes, and fry until golden on all sides.
Drain well on paper towels, sprinkle with the sea salt and store in an airtight container if not using immediately.
To serve, place ice cubes in soup bowls, ladle the soup on top and then top with your garnishes and croutons, or let your guests add their own.
Judy's Meatloaf


Ingredients:
bay leaves, salt, cayenne, pepper, cumin, nutmeg, butter, onion, celery, green pepper, green onion, garlic, Tabasco sauce, Worcestershire sauce, evaporated milk, ketchup, ground beef, ground pork, eggs

Directions:
Preheat oven to 350°F.
In a small bowl mix together all the season mix ingredients.
In a sauce pan melt the butter and add onion, celery green peppers, green onions, garlic, Tabasco, Worcestershire and season mix.
Saute until mix starts to stick to the pan, about 5 minutes.
Then add evaporated milk and ketchup. Cook a few minutes and allow to cool to room temperature. Remove bay leaves.
Mean while, mix together ground beef, with ground pork, eggs and breadcrumbs.
When veggie mix reaches room temperature mix it into the the ground beef mixture.
Bake in a 9x13 inch pan at 350 degrees for 25 minutes.
Raise heat to 400 degrees and cook an additional 35 minutes or until done.
Chocolate Cupcakes


Ingredients:
all-purpose flour, baking powder, salt, unsalted butter, sugar, eggs, vanilla extract, sour cream

Directions:
Preheat oven to 350 degrees. Line 12-cup standard muffin tin with cupcake liners.
Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 23 minutes.
Cool in pan 5 minutes; transfer to a wire rack to cool completely. Spread with frosting desired.
Easy Pumpkin Chili


Ingredients:
onion, lean ground turkey, olive oil, whole tomatoes, chili powder, cumin, sugar, dried oregano, garlic, ground black pepper, salt, chicken broth, celery, pumpkin, American cheese, cilantro

Directions:
In a medium skillet, heat up your olive oil. Then, add your ground turkey and onions to the pan. Cook (over medium heat] for about 10-15 minutes. Drain and set aside.
Set your slow cooker to the 'low' heat setting. Add your meat mixture, chopped tomatoes, reserved tomato liquid, chili powder, cumin, sugar, oregano, garlic, pepper, salt, red beans, celery, pumpkin and mix well. Turn your slow cooker up to the 'high' heat setting. Add the chicken broth and stir.
Cover and cook for 5-6 hours over the high heat setting.
I took the slices of American cheese and cut out some little pumpkin shapes using a cookie cutter.
After I cut out the pumpkins, I etched little pumpkin ribs on them using a small knife. Then, I set those slices on top of the chili and used a little sprig of cilantro as a garnish! <U+200B>.
Homemade Tomato Sauce II
Category: side-dish
By MIRELLA CINA

Try the real thing.  Delicious tomato, onion and garlic sauce with herbs.

Ingredients:
4 tablespoons vegetable oil
1 large onion, chopped
1 (28 ounce) can crushed tomatoes
2 cups water
1 (6 ounce) can tomato paste
3 leaves fresh basil leaves
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
In a large saucepan over medium-high heat, saute onions in the oil until golden brown.  Add crushed tomatoes, water, tomato paste, basil, garlic, salt and pepper.  Let the sauce come to a boil, lower heat to low and stir occasionally until desired thickness.  Sauce is ready when oil rises to the top. Skim off oil.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 158.3
Fat: 9.6 g
Saturated fat: 1.5 g
Carbohydrates: 17.8 g
Sugars: 4.6 g
Dietary fiber: 4.1 g
Protein: 3.8 g
Sodium: 844 mg
Chef Joey's Hazelnut and Currant Scones


Ingredients:
flour, sugar, salt, baking powder, dried currant, coconut milk

Directions:
Preheat oven to 425'F.
Cut a piece of parchment and put it on a large baking sheet.
Cut two more sheets of parchment so you can use them to roll out the dough.
Mix all the dry ingredients together.
Mix the whipped cream and coconut milk together.
Add it to the dry ingredients.
Put the dough between the parchment and roll out to 1/2 inch.
Cut into wedges, you should get 8 or 10 out of this depending on how big you like them.
Bake and serve warm with your favourite spread.
Bon Appetit!
Composed Appetizer Platter


Ingredients:
cauliflower, grape tomatoes, cherry tomatoes, button mushrooms, black olives, red onion, shrimp, hard-boiled eggs, fresh ground black pepper

Directions:
The night before serving, place cauliflower pieces, tomatoes, mushrooms, carrots, olives (if using] and onions in a large bowl.
Pour entire bottle of dressing over veggies and mix well.
Tightly cover and refrigerate overnight, stirring before you go to bed.
In morning, add cooked shrimp to veggie mixture; combine gently but thoroughly; keep covered and refrigerated.
When ready to serve, drain shrimp/veggie mixture well and arrange attractively on a platter.
Arrange hard boiled egg halves around edge of platter, grind black pepper over all, and serve.
Cold Brew Mocha Pops


Ingredients:
half-and-half cream, granulated sugar, chocolate chips, coffee

Directions:
In a measuring cup, combine ¾ cup half & half and 3 tablespoons sugar. Stir until sugar dissolves.
Divide among ten 3-ounce popsicle molds. Add 8 chocolate chips to each vessel, top with lid and secure with popsicle sticks, or follow freezing instructions.
Freeze until firm, 2 hours or up to overnight.
Combine cold brew and remaining 2 tablespoons sugar. Stir to dissolve.
Add remaining 2 tablespoons half & half and stir.
Remove popsicle mold from freezer and divide coffee mixture among vessels.
Return to freezer and freeze until set, an additional 4 hours or overnight. Serve.
Roasted Beets and Red Chard Greens


Ingredients:
red swiss chard, beet, olive oil, shallot, garlic clove, butter

Directions:
Wash the beets and greens, leaving the skins on. Remove the greens close to the roots, take off the stems and tear the beet greens into 2-inch pieces. Put aside.
Drop the beets in salted boiling water and let simmer until tender, for 25 minutes. Drain the water and let them cool in cold water. Peel by rubbing them with a rag. Put aside. You can also use a peeler.
When the beets are done, heat the olive oil in a skillet over medium-low heat. Add the shallot, garlic and beets and cook for 5 minutes. Add the red chard and the beet greens and cook for 1 minute, until the greens wilt. Add the butter and a little water and season with salt and pepper. Keep warm and serve with fried skate.
Mae Mortensen's Butter Pecan Cookies


Ingredients:
butter, margarine, sugar, sugar, cold water, vanilla extract, all-purpose flour, ground pecans, sugar

Directions:
Cream the butter and margarine.  Gradually add 1/4 cup plus 2 tbsp sugar, beating well at medium speed of an electric mixer.
Add the water and vanilla, beating well.  Gradually add the flour to the creamed mixture, beating well.  Stir in ground pecans.
Shape dough into 1-inch balls; place 2 inches apart on a greased cookie sheet.  Flatten the balls to 1/4 inch thickness with the palm of your hand. Bake at 350 degrees for 10 to 12 minutes. Let cool slightly on the cookie sheet.
Roll cookies in additional sugar to coat. Let cool completely on wire racks.
Garlic Bread Spread
Category: appetizers-and-snacks
By mika4269

I must say this recipe goes great with most Italian dishes. I usually make it with chicken Parmesan. Delicious!!

Ingredients:
½ cup butter, softened
¼ cup grated Parmesan cheese
2 cloves garlic, minced
¼ teaspoon dried marjoram
¼ teaspoon dried basil
¼ teaspoon fines herbs
¼ teaspoon dried oregano
ground black pepper to taste
¼ teaspoon dried parsley, or to taste
1 loaf unsliced Italian bread

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix together the butter, Parmesan cheese, garlic, marjoram, basil, fines herbs mix, oregano, black pepper, and parsley until thoroughly combined. Split the Italian bread loaf in half lengthwise, and spread each half generously with the butter mixture. Bake the garlic bread on the top rack of the preheated oven until the butter mixture melts and bubbles, 10 to 15 minutes; turn on the broiler, and broil until the bread is your desired shade of golden brown, 1 to 2 more minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 10 servings

Calories: 273.6
Fat: 12.1 g
Saturated fat: 6.8 g
Carbohydrates: 34 g
Sugars: 0.6 g
Dietary fiber: 1.9 g
Protein: 6.8 g
Cholesterol: 26.2 mg
Sodium: 488.6 mg
Chicken Chorizo (Pollo Con Chorizo)


Ingredients:
chorizo sausage, chicken breasts, paprika, onions, garlic cloves, canned tomatoes, bay leaves, brandy, red wine, olive oil

Directions:
Season the chicken liberally with paprika.
Brown the chicken in a pan using the olive oil.
Remove the chicken.
Meanwhile chop the chorizo into pieces and add to the pan. (Some peel the 'skin' off, but this is optional. Don't boil the chorizo! Fry it].
Add and fry the onions with the chorizo; The juices from the chorizo will blend with the onion.
Add the garlic and continue to cook lightly for a few minutes.
Add the tomatoes, laurel, sherry, brandy and everything else, including the chicken.
Cook on the hob or in the oven for another hour, stirring if appropriate. (Or put in the slow cooker for a few hours].
Serve with boiled potatoes. Peas are a good accompaniment.
Anne's Teacakes (Tea Cakes)


Ingredients:
sugar, buttermilk, vanilla, egg, baking powder, baking soda, flour

Directions:
In a large bowl, beat sugar and crisco until smooth and creamy.
Add egg, buttermilk, and vanilla, and beat until mixed.
In a separate bowl, sift together baking powder, baking soda, and flour.
Add a little of the flour mixture at a time to the sugar mixture stirring by hand until it is thick, smooth, and easy to roll out.
Sprinkle wax paper with flour, and place 1/2 of the dough onto the wax paper. Flatten out and sprinkle with a touch more flour to keep from sticking.
Roll dough thin. Cut with 2 inch cookie cutter.
Repeat with remaining dough until all dough has been used.
Bake on cookie sheet for 10-12 minutes at 375 degrees.
Can be eaten plain or made into sandwich cookies with Chocolate icing or Sweet Milk and Sugar icing.
Lemon Dill Salmon Fillet
Category: main-dish
By LotusLikes2Eat

This is honestly the best salmon you will ever taste! Lemony dill salmon fillets steamed to perfection in tin foil pouches accompanied by homemade tartar sauce! Quick. Simple. Delicious.

Ingredients:
½ pound baby red and yellow potatoes, or to taste
1 cup fresh green beans, trimmed, or to taste
2 tablespoons olive oil, divided
2 (6 ounce) salmon fillets
1 clove garlic, crushed
1 sprig chopped fresh dill
½  lemon, sliced
½  lemon, juiced
½ teaspoon freshly ground black pepper
⅓ teaspoon coarse salt
3 tablespoons mayonnaise
1 ½ tablespoons capers, roughly chopped
1  lemon, juiced
½ teaspoon freshly ground black pepper
¼ teaspoon salt

Directions:
Preheat oven to 325 degrees F (165 degrees C). Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes and green beans, cover, and steam until tender, about 10 minutes. Drain. Brush the shiny side of 2 large pieces of aluminum foil with 1 teaspoon olive oil each. Place salmon skin-side down in the center. Brush remaining olive oil and garlic over salmon. Sprinkle dill on top. Divide lemon slices over salmon; squeeze 1/2 lemon on top. Season with 1/2 teaspoon pepper and 1/3 teaspoon salt. Cover salmon with 2 pieces of aluminum foil, shiny-side down. Roll aluminum foil inwards on all sides to create a pouch. Transfer pouches to a baking sheet. Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes. Mix mayonnaise and capers together in a small bowl to make a tartar sauce. Stir in juice from 1 lemon, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Serve steamed potatoes, green beans, and tartar sauce alongside salmon.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 4 servings

Calories: 283.3
Fat: 18 g
Saturated fat: 2.9 g
Carbohydrates: 14.4 g
Sugars: 1 g
Dietary fiber: 3.1 g
Protein: 17.5 g
Cholesterol: 40 mg
Sodium: 537.5 mg
Luscious Lemon Cake


Ingredients:
eggs, water, boiling water, skim milk, sugar-free instant lemon pudding, powdered sugar, Cool Whip Free

Directions:
Prepare the cake mix according to the box, and bake as directed in 2 round pans., Remove from the pans to cool., Put the cakes back in pans, and poke cakes all over with a fork., Mix the boiling water with the Jell-O until dissolved., Pour half over each layer, and refrigerate for at least 3 hours., TO MAKE THE FROSTING: Pour milk into a bowl., Add pudding mix and powdered sugar., Blend with a wire whisk., Stir in the Cool Whip until completely combined., Refrigerate until ready to use., To frost, dip one cake pan in hot water for about 10 seconds., Unmold it onto serving plate., Spread with about 1 cup of frosting., Top with second layer, then frost top and sides of cake., Keep cake refrigerated until ready to serve.
Classic Kobe Roux Steakhouse Rub


Ingredients:
kosher salt, worcestershire powder, coarse black pepper, garlic, onion powder, crushed red pepper flakes, Hungarian paprika, dried mustard, celery seed, granulated sugar, ground coriander, mace, dried basil, dried oregano, dried thyme

Directions:
mix all spiced together in a large mixing bowl.
transfer to a spice grinder or coffee grinder that's been cleaned well.  Grind until a fine powder has been achieved.  This step ensures even coverage of spices.  You can skip it if you prefer a more hearty grind on your steaks.
store in an airtight container in a cool area.
Lone Star Steakhouse Salsa - Copycat


Ingredients:
fresh tomatoes, diced tomatoes, tomato paste, fresh garlic cloves, fresh cilantro, salt, garlic powder, olive oil, red onion

Directions:
To easily peel tomatoes, cut an X into the top or bottom of the tomato and place in boiling water for a few minutes remove, let cool slightly and remove skin.
Dice tomatoes, place in food processor add tomato paste, chopped peppers, minced garlic, cilantro, salt, onions, garlic powder and oil.   Process until mixed.
This mixture usually fills my food processor, so I empty this into a bowl; add the can of diced tomatoes and process to chop the tomatoes a little finer.  I then put this into first mixture and mix.
At this point the salsa is ready to serve, but if left to sit in refrigerator for a few hours the salsa will thicken and the flavours will intensify.
This method produces a fine textured salsa.  I you like a chunkier salsa, I sometimes place onions, seeded peppers, cilantro, garlic in the processor whole and process until chopped.  I then take the tomatoes and pulse them until I have the texture I like.
Feta Dressing


Ingredients:
feta cheese, red wine vinegar, fresh oregano, kosher salt, black pepper, extra virgin olive oil

Directions:
Process the feta, vinegar and oregano in a blender or food processor until  smooth.
Then with the machine running, slowly pour the oil through the feed tube and  process until smooth.
Taste and adjust the seasoning with the salt and  pepper.
Use immediately or cover and refrigerate.
Eggplant (Aubergine) Casserole


Ingredients:
eggplants, onion, salt, milk, egg, margarine, sharp cheddar cheese

Directions:
Boil eggplant and onion in enough water to cover and salt for 20 minutes.  Drain very good.
Mix all other ingredients to eggplant and onion mixture.  Spray a 11/2 quart casserole dish with vegetable spray.
Add the eggplant mixture to the casserole dish.  Put the french fried chedder onions on top.
Bake at 400 degrees for 45 minutes or until bubbly and golden brown.
Creamy Cajun Chicken Alfredo


Ingredients:
boneless skinless chicken breasts, butter, olive oil, garlic cloves, grape tomatoes, dry white wine, heavy cream, cheese, kosher salt, ground black pepper, fettuccine pasta, ground nutmeg, parsley

Directions:
For Chicken:
Rinse chicken breast in cool water, and pat dry.
Pound each chicken breast flat with a flat meat mallet or rolling pin, between two sheets of plastic wrap. Set flattened breasts on a clean plate.
Sprinkle a heavy amount of blackening spice on both sides of each chicken breast, pressing to adhere.
Preheat oven to 350 degrees F.
Heat 1 Tbs. of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown.
Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes. Flip chicken and sear the other side until very brown, about another 1 ½ minutes. Work in batches so as not to crowd the pan.
Place browned chicken onto a rimmed baking sheet, and bake for 10 minutes, or until chicken is cooked through and no longer pink inside.
Remove chicken from the oven and thinly slice against the grain; set aside.
For Sauce:
10.  If the skillet looks dry, add a bit more olive oil. Re-heat the skillet over medium heat.
11.  Pour in the dry white wine (or chicken broth] into the skillet to deglaze the pan—whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes].
12.  Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes].
13.  Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute.
14.  Add the salt, pepper, and the remaining tablespoon of butter.
15.  Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.
16.  Remove from heat. Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.
17.  Pour the fettuccini onto the sauce, and top with the sliced chicken.
18.  Toss the pasta and chicken into the sauce with tongs, until well combined.
19.  Turn tossed pasta into a large serving bowl.
20.  Sprinkle with a pinch of nutmeg, and a bit of chopped parsley.
21.  Serve immediately.
Cream Cheese Peach Cake


Ingredients:
milk, all-purpose flour, baking powder, salt, vanilla pudding mix, egg, butter, cream cheese, sugar, sugar, cinnamon

Directions:
Combine first seven ingredients in a large bowl, beating 2 minutes at medium speed.
Pour into a well greased "deep dish" pie plate.
Drain peaches, reserving some syrup. Arrange peach slices over this mixture.
Beat cream cheese, peach syrup and 1/2 cup sugar at medium speed for 2 minutes.
Spoon and spread over peaches to within 1 inch of batter.
Mix sugar and cinnamon together and sprinkle over top of everything.
Bake at 350 degrees until crust is golden brown (about 30 to 35 minutes].
Old Bay Zucchini Cakes


Ingredients:
zucchini, egg, mayonnaise, Dijon mustard, extra virgin olive oil

Directions:
Sprinkle the zucchini with the salt and toss to combine. Transfer to a colander and allow to drain for 30 minutes.  Preheat oven to 400.  Squeeze out any excess moisture and transfer the zucchini to a large mixing bowl.  Add the bread crumbs and toss to combine.
In a separate mixing bowl, whisk together the egg, mayonnaise, Old Bay seasoning, mustard, and parsley.  Pour the wet mixture over the zucchini and bread crumbs. Season with black pepper.  Toss to combine until the wet mixture is completely incorporated into the zucchini and bread crumbs. Shape the mixture into 8 cakes and set aside.
Place cakes onto baking sheet.  Bake on each side for 10 minutes.
Make Ahead Chimichangas


Ingredients:
pork, chicken, salsa, green chili peppers, flour tortillas, monterey jack cheese, cheddar cheese, salsa, sour cream, cooked rice

Directions:
Using two forks, shred cooked meat or chicken (should have about 3 cups].
In a large skillet combine meat or chicken, salsa, beans, undrained chili peppers, and seasoning mix.
Cook and stir over medium heat until heated through.
In another skillet heat tortillas, one at a time, over medium-low heat about 30 seconds per side.
For each chimichanga, place 1/3 cup meat mixture atop a tortilla, near one edge.
Top with a cheese stick.
Fold in sides; roll up, starting with cheese side.
Bake, covered, in 350 degree F.
oven for 30 minutes.
Uncover and bake 10 minutes more or until heated through.
Serve with salsa, dairy sour cream, and hot cooked rice, if desired.
Make-Ahead Tip: To freeze, place chimichangas in freezer containers.
Seal, label, and freeze for up to 6 months.
To prepare, wrap frozen chimichangas individually in foil.
Bake in a 350 degree F.
oven about 50 minutes or until heated through.
(Or, thaw chimichangas in refrigerator overnight. Bake about 30 minutes.] Unwrap.
Bake 10 minutes more or until tortilla is crisp and brown.
Or, heat about 1/4-inch depth of oil in a skillet.
Cook desired number of frozen chimichangas, uncovered, in hot oil about 25 minutes (about 18 minutes if thawed] over medium-low heat or until golden, turning often.
Connie Griffin's  Signature Salad


Ingredients:
sugar, sugar, vinegar, salt, prepared mustard, poppy seeds, blue cheese, kiwi, strawberry, mandarin oranges

Directions:
Sprinkle 2 tablespoons sugar into a nonstick skillet; stir constantly until sugar melts and coats almonds. Remove from heat when almonds are brown. Be careful because almonds burn easily.
Mix together poppy seed dressing ingredients.
Mix dressing with the salad ingredients; chill.
Spring Greens Borscht
Category: soups-stews-and-chili
By crainny

This highly-unusual spring or summer soup was called 'green borscht' in my family. It's served chilled and is very pleasant and refreshing.

Ingredients:
4 large potatoes, peeled and diced
2 bunches green onions, chopped
1 bunch fresh spinach leaves, chopped
1 bunch fresh sorrel, chopped
2  eggs, beaten
salt to taste
1 tablespoon white sugar
1 teaspoon white vinegar, or to taste
1  cucumber, diced  (Optional)
2  hard-cooked eggs, diced  (Optional)
¼ cup sour cream, for topping  (Optional)
2 sprigs fresh dill weed, chopped  (Optional)

Directions:
Fill a large pot about 3/4 full with water; bring to a boil. Add diced potatoes and cook until fork-tender, 8 to 10 minutes. Stir in green onions and cook another 1 to 2 minutes. Stir in spinach and sorrel; cook another 2 to 3 minutes, or until wilted; remove from heat. Pour the beaten eggs into the mixture in a slow and steady stream, stirring constantly, until the soup thickens. Season with salt, sugar, and vinegar to get a slightly sweet and tangy taste. Pour soup into a large bowl; allow soup to cool before transferring to the refrigerator to chill completely. Garnish with any combination of cucumber, chopped egg, sour cream, and dill.

Prep time: 45 mins
Cook time: 20 mins
Total time: 3 hrs 5 mins
Yields: 8 servings

Calories: 242.6
Fat: 4.7 g
Saturated fat: 1.8 g
Carbohydrates: 43.3 g
Sugars: 5.2 g
Dietary fiber: 6.6 g
Protein: 9.7 g
Cholesterol: 102.7 mg
Sodium: 92.2 mg