xiaoxl/recipe_data huggingface dataset:
Easy Garlic Swai Fish
Category: seafood
By LaDonna Lonberger Sanders

Low-fat, low-calorie, easy, and delish! Swai is also known as basa and is less expensive. It has a very mild flavor and is as close to chicken as fish can get - not fishy at all!

Ingredients:
cooking spray
1 teaspoon minced garlic
1 (4 ounce) fillet swai fish
1 pinch Greek seasoning, or to taste

Directions:
Spray a nonstick skillet with cooking spray; heat over medium-high heat. Cook and stir garlic in hot skillet until lightly browned and fragrant, about 1 minute. Move garlic to one side of skillet. Place swai fish into the skillet and season with Greek seasoning. Spoon garlic onto top of fish. Cook until edges of fish are white and bottom is browned, about 5 minutes. Flip fish and cook until fish flakes easily with a fork, about 5 minutes more.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 serving

Calories: 158.4
Fat: 8.7 g
Saturated fat: 2 g
Carbohydrates: 1.1 g
Dietary fiber: 0.1 g
Protein: 17.9 g
Cholesterol: 53.4 mg
Sodium: 127.6 mg
Blue Cheese Pear Chicken


Ingredients:
chicken breasts, white wine, pears, butter, minced garlic cloves, heavy whipping cream, blue cheese

Directions:
Place chicken breasts in the crock pot., Pour chicken stock and wine on top of filets., Top with sliced pears and dot with 2 tablespoons of butter., Cook on low heat for 4-5 hour or until the chicken slides off a knife., When done, stir in the whipping cream and blue cheese simmer until cheese melts., Add salt and pepper to taste.
Real Hungarian Goulash (No Tomato Paste Here)
Category: world-cuisine
By mentallo

It's hard to find a real Hungarian recipe for goulash. This is the real thing. Real goulash has no tomato paste or beans. Eat with a slice of rustic bread. Dip bread in sauce and clean the plate with the bread at the end. Can be eaten with spaetzle.

Ingredients:
2 tablespoons lard
2 large onions, finely sliced
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons Hungarian paprika
1 cup water, or as needed
salt and ground black pepper to taste

Directions:
Melt lard in a large pot over medium heat. Cook and stir onions in hot lard until soft and translucent, 5 to 8 minutes. Stir beef and paprika into onions. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add 1 cup water and simmer, adding more water if moisture gets too low, until meat falls apart and onion sauce is thick, about 1 hour more. Season with salt and pepper to taste.

Prep time: 15 mins
Cook time: 2 hrs 5 mins
Total time: 2 hrs 20 mins
Yields: 4 servings

Calories: 348.1
Fat: 20.1 g
Saturated fat: 7.7 g
Carbohydrates: 8.9 g
Sugars: 3.5 g
Dietary fiber: 2.6 g
Protein: 32.1 g
Cholesterol: 111 mg
Sodium: 76.2 mg
Peppermint Patty Brownies
Category: desserts
By Pam

Brownies with York Peppermint Patties in them.

Ingredients:
1 ½ cups margarine
3 cups white sugar
1 tablespoon vanilla extract
5  eggs
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
24  small peppermint patties

Directions:
Mix butter, sugar, and vanilla. Beat in eggs till well blended. Stir in flour, cocoa, baking powder, and salt. Blend well. Reserve 2 cups of batter, set aside Grease 13x9x2 inch pan.  Spread remaining batter in prepared pan.  Arrange peppermint patties in a single layer over batter about 1/2 inch apart. Spread reserved 2 cups batter over patties. Bake 350 degrees F (175 degrees C) for 50-55 minutes till brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Enjoy!!!

Yields: 2 dozen

Calories: 652.9
Fat: 28.1 g
Saturated fat: 6.6 g
Carbohydrates: 97.7 g
Sugars: 50.7 g
Dietary fiber: 3.6 g
Protein: 7.2 g
Cholesterol: 77.8 mg
Sodium: 536.6 mg
Sausage Stew


Ingredients:
sausage, onion, potatoes, water, salt, marjoram, pepper, whole kernel corn, evaporated milk

Directions:
Brown sausage and onion- drain.
Simmer until potatoes are tender (about 15 min.].
Heat through and serve.
Candied Meyer Lemons


Ingredients:
sugar, water

Directions:
In a medium saucepan, bring sugar and water to a boil, stirring frequently, until sugar dissolves.
Add lemon slices, cover surface with parchment paper, reduce heat, and simmer until rinds are translucent, about 30 minutes.
Let cool in syrup.
Using a slotted spoon, remove slices to a wire rack positioned over a rimmed baking sheet.
Let syrup drip off.
15-Minute French Toast


Ingredients:
eggs, half-and-half, nutmeg, sea salt, butter

Directions:
In a bowl, combine eggs, half-and-half, nutmeg and salt; beat until very well mixed. One at a time, dip a slice of bread on both sides until well coated. Place coated bread on a plate while dipping the others.
In a large skillet over medium heat, add butter. When melted and just starting to sizzle, add egged bread slices. Brown each side for 4 minutes. If you prefer a crispier texture, after they’re browned on each side, cook again for an additional 2 minutes per side.
Transfer them to serving plates and serve with either butter, maple syrup, a dusting of icing sugar or all the above. Serves 2.
Miso-Mustard Dressing


Ingredients:
miso, prepared mustard, honey, apple cider vinegar

Directions:
Mix miso and mustard together until smooth., Add remaining ingredients and beat with a fork until lump-free.
Homemade Deviled Ham Sandwiches
Category: main-dish
By B L

You will never again buy a ham spread product after tasting this recipe. Use your mini chopper or food processor to whip up a large or small batch. Easily modified for personal tastes, but try it once as written - it is delicious - AND - it's low-fat too! Make delicious sandwiches on your choice of bread with a thin coat of mayo, sliced bread and butter pickles, and a generous layer of Deviled Ham. Men and kids love these.

Ingredients:
½ pound cooked ham, cut into chunks
¼  onion, sliced
3 tablespoons low-fat creamy salad dressing (such as Miracle Whip Light®)
2 teaspoons honey
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard powder
1 dash hot pepper sauce (such as Tabasco®), or to taste
½ teaspoon paprika
⅛ teaspoon salt
⅛ teaspoon ground white pepper

Directions:
Place ham and onion into a food processor and process until very finely chopped. Transfer ham mixture to a bowl. Thoroughly mix in salad dressing, honey, prepared mustard, Worcestershire sauce, dry mustard powder, hot pepper sauce, paprika, salt, and white pepper. Refrigerate ham spread covered until ready to use.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 127.7
Fat: 8.7 g
Saturated fat: 2.7 g
Carbohydrates: 4.6 g
Sugars: 3.4 g
Dietary fiber: 0.3 g
Protein: 7.4 g
Cholesterol: 23.3 mg
Sodium: 623.9 mg
Mango Sherbet


Ingredients:
mangoes, mangoes, coconut milk, heavy cream, honey

Directions:
Make sure your ice cream maker's freezer bowl is frozen solid (you don't want to hear even the slightest sloshing noise when shaken]. Keep in the freezer until absolutely ready to pour mixture into the machine.
Into a 5-quart capacity food processor, using the chopping blade (or blender], place all ingredients. Puree until smooth.
Place mixture into the freezer tub of your ice cream maker and follow the manufacturer's instructions for freezing.  It took only 15 minutes for my machine to churn and freeze.
With a spatula, turn sorbet into a freezer container. Freeze for 2-4 hours or until desired texture.
South Beach Barbecue Sauce


Ingredients:
tomato sauce, white vinegar, Worcestershire sauce, mustard powder, parsley, salt, ground black pepper, garlic powder

Directions:
Combine the tomato sauce, vinegar, Worcestershire sauce, mustard powder, parsley, salt, pepper, and garlic powder in a resealable container.
Mix well.
Store in the refrigerator for up to 1 week.
Coq Au Vin-Guine


Ingredients:
olive oil, bacon, sweet onion, all-purpose flour, salt, black pepper, boneless skinless chicken breasts, cremini mushroom, garlic cloves, tomato paste, red wine, thyme, unsalted butter, linguine, fresh chervil

Directions:
Heat 1 tbsp olive oil in a large skillet over medium heat.  Add the bacon (or pancetta] and cook until brown and crispy, about 8 minutes. Remove with a slotted spoon to a plate lined with a paper towel.
To the same skillet, add the onions and cook until they just start to carmelize, about 10 minutes.  Remove from the pan and set aside on a baking sheet.  While the onions cook, add the flour to a glass baking dish and season with salt and pepper to taste.  Add the chicken and toss to coat. (Or through the flour, salt and pepper in a large zip lock and toss the chicken to coat.].
To the same skillet add 3 tbsp olive oil, add the mushrooms and season with salt and pepper, to taste.  Saute the mushrooms until browned, about 8 minutes and remove to the baking sheet with the onions.
Shake off any excess flour from the chicken and put on a plate.  Add 3 tbsp olive oil to the skillet and cook the chicken.  Cook until the chicken is browned, about 6 minutes and transfer to the baking sheet.
To the same skillet, add the garlic and tomato paste.  Cook for 2 minutes and deglaze the pan with 3/4 of the bottle of wine, making sure to scrape the brown bits from the bottom of the pan.  While the wine comes to a simmer, add the thyme, chicken, mushrooms,and onions and let simmer for 3 minutes.  If sauce is too thick add the remaining red wine.  If not, drink the remaining wine :].  Add butter, taste and adjust seasoning, if necessary.
Bring a large pot of water to a boil over medium high heat.  Add the pasta and cook until al dente, about 8 to 10 minutes.
Drain the pasta, transfer to a large serving bowl and top with the chicken and wine sauce.  Garnish with the parsley, pancetta, and a drizzle of the remaining olive oil.
Crispy Sesame Tuiles


Ingredients:
sesame seeds, sugar, all-purpose flour, tahini, fresh lemon juice, black sesame seed

Directions:
In a food processor, finely grind the sesame seeds.  In a medium bowl, whisk the ground sesame seeds with the sugar and flour.  In a small bowl, whisk the butter with the sesame paste until smooth.  Stir the orange and lemon juices into the flour mixture, then stir in the sesame butter until the batter is smooth.  Cover and let stand at room temperature for 1 hour.
Preheat the oven to 350 degrees.  Line 2 large cookie sheets with parchment paper.  Scoop tablespoons of batter onto the prepared sheets, spacing them 2 inches apart.  Using an offset spatula, lightly spread the batter into 3 inch rounds of even thickness.  Sprinkle a pinch of black sesame seeds on each tuile.
Bake the tuiles for about 10 minutes, until evenly golden.  Remove from the oven and let the tuiles stand until firm, about 3 minutes.  Using a spatula, transfer the ruiles to a rack to cool completely.
Penne Cremini  -- With Sun-Dried Tomatoes and Walnuts


Ingredients:
penne, cremini mushroom, butter, sun-dried tomato, mascarpone cheese, asparagus, heavy cream, parmesan cheese, walnuts

Directions:
Bring a 5-quart pot with salted water to a boil and add pasta.
Preheat sauté pan and melt butter.
Add mushrooms and sauté for about 2 minutes.
Add the heavy cream. Bring to a boil and add sun-dried tomatoes. Reduce cream by about ¼. Add mascarpone, stirring to incorporate, then the asparagus. Season with salt and pepper and reduce heat. Sauce should have a medium thick consistency.
When pasta is al dente, drain and return to pot. Stir in sauce and Parmesan.
To serve, place in 2 bowls and top with walnuts.
Suggested wine: 2002 Distant Bay Pinot Noir, Monterey County.
Stir-Fried Beef, Broccoli and Pecans in Garlic Sauce


Ingredients:
reduced sodium soy sauce, mirin, garlic, fresh ginger, scallions, crushed red pepper flakes, pecans, broccoli florets, mirin, low sodium chicken broth, reduced sodium soy sauce, garlic, cornstarch, sugar

Directions:
Combine the garlic sauce ingredients in a jar; set aside.
Toss the beef with the soy sauce and mirin in a medium bowl.
Combine the garlic through red pepper flakes and 1½ tsp oil in a small bowl.
Toast the pecans over medium-high heat 2-3 minutes until aromatic; transfer to a bowl and set aside.
Heat 2 tsps oil in a skillet or wok; add beef w/ soy sauce marinade & sauté, stirring, 2-3 minutes until well browned; remove beef from the skillet.
Heat 1½ tsps more oil in the skillet, add the broccoli with ½ cup water, cover and cook 1-2 minutes until broccoli turns bright green.
Uncover and stir-fry 2-4 minutes until the liquid evaporates and broccoli is crisp-tender.
Push aside the broccoli, add the garlic and ginger to the pan and cook 45 seconds, mashing with back of spoon to release fragrance.
Stir together the broccoli and garlic, add the beef and toss to combine.
Shake garlic sauce in its jar and add to the skillet.
Remove the pan from the heat and toss to coat the beef and broccoli.
Sprinkle with toasted pecans.
Serve hot over rice.
Easy and Tasty Italian Meatballs


Ingredients:
lean ground beef, ground sausage, garlic clove, fresh coarse ground black pepper, seasoning salt, egg, water

Directions:
1.Add all ingredients into a large bowl.
2.Knead / Mix all ingredients together with clean hands.
3.Chill mixture for 30 minutes or until firm.
4.Build meatballs using a 1 TBSP cookie dough scooper, and Hand-roll into balls.
5.Place into cast-iron frying pan (you can snugly fit them in if needed].
6.Set heat to medium, add 1/4 cup of water and cover. Simmer for 10 minutes.
7.Remove cover and begin turning meatballs. As the remaining water evaporates, the edges of the meatballs will become crispy and brown. Turn frequently until all sides are seared.
8.This is the best part - As the cook you are responsible to ensure the meat is cooked through. So pop one out and cut it in half. If there is ANY pink showing then it isn't ready. If not, then do a "quality control check" with a bit of red sauce you may have simmering at the same time. Be careful though - they taste best out of the pan and multiple checks will draw attention from the family.
Mustard Potatoes With Spinach


Ingredients:
butter, onion, new potato, garlic clove, grainy mustard, spinach

Directions:
Heat butter in a large pan and add the onion and cook stirring until the onion is soft.
Add potatoes, garlic, stock and mustard and simmer covered for about 20 minutes, until the potatoes are tender.
Add cream and spinach, simmer covered until spinach is wilted.
Banana Nut French Toast


Ingredients:
banana, cinnamon, nutmeg, maple syrup

Directions:
In blender mix: banana, rice milk, cinnamon, nutmeg and syrup., Pour into small flat container to dredge bread., Coat bread on both sides and cook on griddle that has been oiled lightly., Served warm with your favorite nut toppings and a little more maple syrup.
Crab Cakes With Spicy Thai Sauce


Ingredients:
red onion, red bell peppers, black sesame seeds, sesame seeds, ground allspice, white pepper, Tabasco sauce, rice vinegar, sugar, fresh lime juice, water, garlic, black sesame seeds, sesame seeds, cucumber, butter

Directions:
For cakes: Mix first 8 ingredients in large bowl.
Mix in enough breadcrumbs to form stiff mixture.
Shape mixture into sixteen ¼-inch-thick patties.
(Can be prepared ahead. Cover and refrigerate.].
For sauce: Combine rice vinegar, sugar, lime juice, water, red pepper, garlic and sesame seeds in small bowl; stir until sugar dissolves.
Mix in cucumber.
Let stand 30 minutes at room temperature to allow flavours to blend.
Preheat oven to 250°F Melt 1 tblsp butter in large skillet over medium heat.
Working in batches, add crab cakes and cook until golden, about 4 minutes per side, adding more butter to skillet as necessary.
Transfer to paper towels to drain.
Transfer to baking sheet; keep warm in oven.
Divide crab cakes among 8 plates.
Spoon sauce around cakes.
Rockfish Chowder (Aka Rock Chowder)


Ingredients:
onion, celery, potatoes, white wine, bay leaf, frozen corn, fresh corn, chipotle chile, salt, fresh ground pepper, parmesan cheese, fresh parsley, olive oil

Directions:
in a large soup pot add olive oil just enough to cover the bottom of the pan. Saute onions and celery until soft.
Add all liquid ingredients, garlic and potatoes.
Simmer for about 20 minutes or until potatoes are soft.
Add all remaining ingredients and bring to a simmer for about 5 additional minutes carful not to over cook fish.
Add parsley last and sprinkle with fresh grated parmesan cheese when serving.
Peanut Butter and Granola Breakfast Wraps


Ingredients:
peanut butter, whole wheat tortillas, bananas, granola cereal, vanilla yogurt, honey

Directions:
Spread the peanut butter evenly on the two tortillas, leaving a 1-inch border around the edge.
In a small bowl, mix together the bananas, granola, yogurt, and honey.
Spoon mixture evenly onto tortillas and roll-up/wrap.
Garlic Spinach With White Beans


Ingredients:
spinach, garlic cloves, extra virgin olive oil, white beans

Directions:
Heat a large skillet.  Add oil.
Sauté garlic 1 minute.
Add all the spinach
Lower heat to med and cover.
Cook just long enough to wilt spinach (about 3 minutes].
Add beans & stock and heat through.
Serve.
Home-Style Habanero Hot Sauce


Ingredients:
chilies, garlic cloves, onions, olive oil, salt, fresh cilantro, white wine vinegar

Directions:
Preheat the oven to 400 degrees F (200 degrees C].
Lay the habaneros, garlic and onions on a baking tray lined with parchment paper. Drizzle with olive oil and sprinkle with salt. Bake in the oven until all the vegetables have a nice char, about 30 minutes.
Transfer into the recipient of the food processor and reduce into a coarse puree with the cilantro. Add the vinegar and season with salt.
White Trash Hotdish


Ingredients:
cooked ham, cheddar cheese

Directions:
Preheat oven to 350°F.
Mix ingredients and pour into casserole dish.
Bake at 350°F for 20 minutes until tots are crispy and casserole is a bubblin!
Top with a bit of cheese and pop back into the oven for about 3 minutes until melted.
(You may add a small chopped onion, and/or substitute ham with spam, and cheddar with Velveeta for true white trash flavor].
Quinoa Stuffed Butternut Squash


Ingredients:
olive oil, cumin, nutmeg, paprika, cinnamon, ginger, garlic cloves, bell pepper, carrot, celery, red onion, quinoa, cilantro leaf

Directions:
Roast the squash:.
Cut squash in half (pierce and microwave for a minute first to make it easier to cut].  Scoop and seeds and pulp and discard (or reserve seeds for roasting later, yummy!].
Drizzle with olive oil and sprinkle with salt and pepper, cumin, and nutmeg.
Put cut side down on a baking pan and bake at 400 degrees for 30-50 minutes (depends on size, should be soft and slightly browned].
Make the quinoa:.
Put 1/2 cup of quinoa into 1 cup of water.  Season with salt, cumin, and coriander seeds (optional].  Bring water to boil.  Reduce to simmer and cover until water is absorbed, around 15 minutes.
Make the veggies:.
Saute onions, garlic, ginger, carrot, celery and pepper (and/or other assorted veggies to taste].  Season with salt, pepper, cumin, paprika, cinammon and orange juice concentrate.  Cook until desired veggie tenderness.
Assemble:.
Scoop some quinoa into the squash half and top with veggie mixture.  Top with some cilantro leaves and/or toasted almonds if desired.
Enjoy!
Middle Eastern Chicken Sloppy Joe


Ingredients:
extra virgin olive oil, scallion, ground cinnamon, kosher salt, fresh ground black pepper, garlic cloves, tomatoes, golden raisin, plain low-fat yogurt, pine nuts, tomatoes, cucumber

Directions:
Heat olive oil in a medium skillet over medium heat, add the scallion whites cinnamon, salt, and pepper, and cook until tender, about 5 minutes.
Stir in the garlic, tomato, and raisins and cook over high heat until mixture is almost dry, about 6 minutes.
Add the chicken and cook stirring until meat is cooked through, about 5 to 6 minutes.
Remove from the heat and stir in the green part of the scallions, yogurt, and pine nuts.
Serve mixture stuffed into warm pita with tomato slices and cucumber slices.
Cream of Broccoli Soup


Ingredients:
butter, onion, carrot, celery, broccoli, milk

Directions:
Melt butter in saucepan, add onion, carrot and celery., Saute gently until soft, about 4 minutes., Trim the woody ends of the stalk and peel., Roughly cut up heads and remaining stalk., Add broccoli to pan with chicken stock, milk., Season with salt and pepper., Bring to a boil, cover and simmer 25 minutes., When broccoli is tender, transfer vegies to a blender., Blend on high until all ingredients are smooth., Return mixture to saucepan., Heat until lightly boiling and thickened.
Autumn Pumpkin Popcorn


Ingredients:
sugar, pumpkin pie spice

Directions:
Mix sugar and pumpkin pie spice together in small bowl.
Pop corn in your microwave according to package directions, or your microwave settings.
Remove from microwave and open bag (be careful of the steam!].
Sprinkle pumpkin spice mixture over hot popcorn and shake up to distribute evenly.
Enjoy!
Scandinavian Seafood Platter


Ingredients:
kipfler potatoes, olive oil, Dijon mustard, capers, lebanese cucumbers, white vinegar, flaked sea salt, caster sugar, dill, smoked salmon, butter lettuce leaf, mayonnaise

Directions:
Place the potatoes in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Cook, covered, for 15 minutes or until tender. Drain potatoes and set aside for 5 minutes to cool slightly. Cut into 1cm-thick slices and place in a bowl. Add the oil, mustard and capers and gently toss to combine. Season with salt and pepper.
Meanwhile, combine the cucumber, vinegar, salt and sugar in a small bowl and set aside for 10 minutes to develop the flavours.
Combine the prawns and chopped dill in small bowl.
Arrange the potato salad, cucumber salad, prawns, salmon, bread and lettuce on serving plates or platter.
Serve immediately with mayonnaise, if desired.
A Better Fried Potato


Ingredients:
potatoes, salt, pepper, garlic powder, onion powder, red pepper flakes, butter, water

Directions:
***Note*** a non-stick saute pan must be used in this recipe.
If using small potatoes then use two starchy potatoes like russet, if using a large "Idaho Russet," then use only one per serving.
Cut the potatoes into a medium dice and add to saute pan.  Add the water enough to cover the potatoes. Add the salt, pepper, garlic, onion, red pepper, and oil to the pan.
Bring the pan to a boil over high heat, and let the water cook almost all the way out.  When the water is almost cooked out the mixture will contain a lot of starch, which will stick.  Turn the heat down to med-high and stir/toss until all the water is cooked out.
Once all the water is cooked out the potatoes should be mostly cooked and you can start to fry them.  Keep the pan over med-high heat and add the butter.  Make sure and stir /toss frequently.  Keep cooking on for 10-15 minutes.  If the potatoes are getting too brown for your liking, turn the pan down to medium.
Check for texture and seasoning, it may need more salt. potatoes can take a lot.
Serve as a side for breakfast or dinner.
Blue Cheese Butter


Ingredients:
blue cheese, butter, garlic powder, onion powder

Directions:
Let Blue Cheese & Butter come to room temperature., Combine remaining ingredients., Return to refridgerator to firm up., Place on steak during last few minutes of cooking. Or spread on bread.
Gluten Free Apple and Cinnamon Muffins


Ingredients:
self-rising flour, gluten free baking powder, eggs, butter, ground cinnamon, caster sugar, vanilla essence, milk, apples, apples, butter, raw sugar, ground cinnamon

Directions:
Preheat oven at 170-180 c.
Beat butter and sugar together until light in colour and combined well.
Add one egg at a time and beat until combined.
Fold through baking powder.
Add vanilla essence and cinnamon, mix through.
Add half a cup of flour and a dash of milk each time and fold through until combined.
Fold through the apples and place into muffin pans baking for 40 mins depending on oven.
For topping melt butter and mix in sugar and cinnamon in a bowl.
Dip cooling muffins into mixture and leave to set.
Enjoy xoxo.
Smoked Pepper, Orange Dip/Spread


Ingredients:
mayonnaise, chipotle chile in adobo, orange, juice and zest of, fresh cilantro

Directions:
Mix all ingredients together., Chill till ready to use.