xiaoxl/recipe_data huggingface dataset:
Lemony White Bean Hummus
Category: appetizers-and-snacks
By Gina Izzy Shores

I came up with this recipe after wanting hummus, but not having chickpeas or tahini in the house. This is lemony, creamy, and really good for you! Try with pita bread or raw vegetables. Also good on a tortilla with chopped red bell pepper and olives.

Ingredients:
1 (15 ounce) can great northern beans, rinsed and drained
½ cup nonfat sour cream
2 tablespoons lemon juice
1 tablespoon olive oil
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Directions:
Combine beans, sour cream, lemon juice, olive oil, cumin, salt, and pepper in the bowl of a food processor; mix until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 6 servings

Calories: 119.4
Fat: 2.6 g
Saturated fat: 0.4 g
Carbohydrates: 18.1 g
Sugars: 2.1 g
Dietary fiber: 3.5 g
Protein: 6.6 g
Cholesterol: 3.3 mg
Sodium: 230.1 mg
Asian-Style Edamame and Corn


Ingredients:
rice vinegar, sugar, low sodium soy sauce, sesame seeds, garlic, gingerroot, edamame, corn, red bell pepper, lettuce leaves

Directions:
Whisk dressing ingredients together; adjust seasonings to taste.  Set aside.
Add the corn and bell pepper to the edamame, toss with dressing.  Serve on lettuce greens.
Makes 4 servings.
To toast sesame seeds, place in dry skillet over medium heat.  Shake gently until seeds begin to pop and turn golden brown.  Cool.
Kurdish-Suleimany Style Rice


Ingredients:
medium grain rice, water, onion, salt

Directions:
chop the onion.
add the vegetable oil to a pot/sauce pan.
add the onion to the oil and let it fry until it's brown.
if your rice (medium grain as in the picture] needs soaking or washing, do this while you add water and salt to the fried onions and wait for the water to boil.
once the water boils, add the rice and cover it, don't leave it, remove the lid every now and then and thoroughly stir the rice until it absorbs the water.
all this time your stove should be on the high heat level, now when the rice absorbs the water, you put it on low-medium heat (not too low, you know your stove better than I] and cover it. Let it cook for 20 minutes, then stir it in a way that the bottom part becomes on the top. Taste it, if it's well-cooked, it's done, if not, cover it for 5-10 more minutes. If you feel it's too hard or too dry (some rices need more water] add little water and cover it for 10 more minute.
leave the rice on the stove after the 20 minutes for 3 minutes or so before you serve it. You can turn off the stove meanwhile or keep it on. You should add enough salt to the water and if the amount of oil is too much you can lessen it or increase it. It will taste better if it contains enough oil. Serve it with meat and broth or with chicken and cooked vegetable soup and salad or any other thing for more flavour.
Chef Scott's Pico de Gallo
Category: appetizers-and-snacks
By Chef Scott

Tomatoes, cilantro, and spices in perfect harmony!

Ingredients:
7  tomatoes, cut into 1/4-inch dice
1 large red onion, cut into 1/4-inch dice
2 cups chopped fresh cilantro
2  jalapeno peppers, seeded and minced
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon minced garlic
2 tablespoons lime juice
½ cup distilled white vinegar
½ cup vegetable oil

Directions:
Place the tomatoes, red onion, cilantro, jalapeno pepper, salt, black pepper, garlic, and lime juice into a large mixing bowl. Pour in the vinegar and vegetable oil, and gently mix to combine. Cover, and refrigerate 1 hour before serving.

Prep time: 30 mins
Total time: 1 hr 30 mins
Yields: 3 quarts

Calories: 51.1
Fat: 4.5 g
Saturated fat: 0.7 g
Carbohydrates: 2.8 g
Sugars: 1.4 g
Dietary fiber: 0.8 g
Protein: 0.6 g
Sodium: 562.3 mg
Gold Fever Chicken Wing Sauce
Category: side-dish
By Stefanie Fun

If you love cayenne wings and honey mustard then look here!! Trust me this will be your new favorite chicken-wing sauce.

Ingredients:
½ cup honey mustard
¼ cup cayenne pepper hot sauce
3 tablespoons unsalted butter
1 pinch salt
1 pinch ground black pepper

Directions:
Mix together honey mustard, hot sauce, butter, salt, and pepper in a saucepan over medium heat. Stir until butter is melted; simmer until sauce begins to thicken, about 5 minutes. Use in your favorite chicken wings recipe and serve while hot.

Prep time: 2 mins
Cook time: 15 mins
Total time: 17 mins
Yields: 1 -1/2 cups sauce

Calories: 145
Fat: 11 g
Saturated fat: 5.7 g
Carbohydrates: 14.5 g
Sugars: 10 g
Dietary fiber: 0.8 g
Protein: 1.5 g
Cholesterol: 23.8 mg
Sodium: 676.3 mg
Portabella Tortellini


Ingredients:
portabella mushrooms, white wine, fresh parsley, garlic cloves, alfredo sauce, parmigiano-reggiano cheese

Directions:
Cook and drain pasta. Keep warm.
In skillet over medium heat, combine mushrooms, wine, parsley, and garlic. Cook and stir 5 minutes.
Remove from heat; slowly add Alfredo sauce until blended.
Return to low heat just until heated through.
Serve over pasta, and top with grated cheese.
Cream Cheese Strudel


Ingredients:
Philadelphia Cream Cheese, sugar, vanilla, sugar, cinnamon

Directions:
Preheat oven to 350 degrees.
Combine both packages of cream cheese, sugar, and vanilla in a large bowl with a mixer.  Set aside.
Lightly spray a 9x13" pan with Pam. Spread out one package of the crescent rolls to cover the bottom of the prepared 9x13" pan.
Gently spread the cream cheese mixture on top of the pressed crescent roll.
Take the second package of the crescent roll and roll out between two pieces of wax paper.   (This is much easier than trying to spread out on top of the cream cheese mixture already in the pan]  Lay on top of the cream cheese mixture.
Mix together your topping ingredients and spread out over the second layer of the crescent rolls.
Bake at 350 degrees for 30 minutes until sides turn lightly brown.
Boursin Cheese Potatoes


Ingredients:
heavy cream, boursin cheese, fresh chives, parsley

Directions:
Slice potatoes into quarter inch rounds and toss with salt and pepper., Slowly heat cream and cheese together until thoroughly melted., In a deep casserole dish layer half the potatoes., Cover with half the cream mixture., Repeat., Cover and bake at 350°F for one hour., Sprinkle top with chives or parsley.
Pumpkin & Flax Seed Muffins


Ingredients:
whole wheat flour, ground flax seeds, baking soda, baking powder, cinnamon, salt, eggs, Splenda sugar substitute, pumpkin, milk

Directions:
Preheat Oven to 400 degrees F.
Mix All dry ingredients and set aside.
Combine Eggs, Pumpkin, Splenda, Oil and Milk.  Gradually add dry ingredients until just mixed.
Fill muffin pan with mix, will be pretty full.
Bake at 400 for 15-20 minutes.
Add 2 handfulls of walnuts, chocolate chips if you like, but don't forget to average it in the nutritional information.
Can make and freeze,  microwave 1 minute to enjoy from frozen as needed. Or just allow to thaw to room temperature.
Doubles easily (if you have a BIG bowl].
Chilled Black and White Pudding


Ingredients:
heavy cream, bittersweet chocolate, heavy cream, sugar, salt, shortening, heavy cream, sugar

Directions:
Put 1/2 cup cream into a saucepan, add bittersweet chocolate, and 1-ounce of semisweet chocolate, melt, stirring, over LOW heat.  Transfer to a bowl.
Beat egg yolks with sugar and vanilla sugar and a pinch of salt till creamy with a whisk.  Using a wooden spoon to combine, pour cream into egg yolk mixture in a slow steady stream. Beat to combine.
Using a 2-cup glass measure, strain, to measure 1-cup of the custard mixture. Beat into the reserved chocolate cream.
Strain the remainder into the glass measure, there should be 2 cups approximately, set aside.
Pour the chocolate mixture into four (1-cup] ramekins or custard cups. Place into a 9x13 inch baking dish. Add hot or simmering water to come 1/2-1-inch up the sides of the dishes.
Put into the middle level of a preheated 325 degree oven and bake for at least 30 minutes, or until the center is lightly set, but done (it should look creamy, and jiggle, but not splash in any way].
Retrieve the pan from the oven. Gently pour 1/2 cup of the reserved vanilla flavored custard onto each chocolate ramekin, (it may be required to measure the custard, and then add it with a soup spoon, by degrees, so that the chocolate does not break].  Return to oven, and bake for 30-40 minutes more.  The custard should be set, so that it does not splash when shaken, but, more or less, wiggles, a lot.  Remove from oven. Cool completely in the water. By the time it has cooled, the cups should be firm enough not to move much when touched. Remove from water, cover and chill overnight, or at least, six hours.
Break or chop the remaining 3 ounces of semisweet chocolate into a microwave safe glass bowl. Cook about two minutes over half heat, stirring, with a whisk, every half-minute. The chocolate does not have to melt entirely. Stir in the teaspoon of shortening (shortening is better than butter], and whisk, for 30 seconds to 1 minute, or until completely smooth.
Fit a flat surface, a countertop or cutting board with a length of plastic film, add chocolate, spread, with a spatula, into a thin rectangle, about 8x16 inches. Cool until completely hard, about 1 hour, or transfer, flatly, to the refrigerator, to set up, about 30 minutes. Break into fine, long pieces, and keep at cool room temperature.
Before serving, whip the cream lightly, adding the reserved sugar, by degrees. Whip rather stiff. Fit into a pastry bag, and pipe rounds onto each cold custard, garnish with the chocolate.
Banana and Peanut Butter Cookies


Ingredients:
peanut butter, banana, brown sugar, golden syrup, egg, baking soda

Directions:
Mash the banana and mix well with the peanut butter., Cream with the sugar and then add the syrup., Add sifted dry ingredients and mix well., Place teaspoonfuls on a cold greased tray or a tray lined with baking paper., Bake at 160°C for 10 minutes or until golden brown.
Chicken Javana


Ingredients:
boneless chicken breasts, brown sugar, curry powder, peanut butter, soy sauce, lime juice, garlic cloves, peanut butter, coconut milk, lemon juice, soy sauce, molasses, brown sugar, gingerroot, garlic cloves, chicken broth, soymilk, cayenne pepper, lime zest, fresh cilantro stem

Directions:
To make the marinade, combine the first 7 ingredients in a shallow dish.
Thread the chicken strips onto bamboo skewers in a serpentine fashion.
Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable.
Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic] in a saucepan. Mix thoroughly then add cayenne pepper.
Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes].
Transfer to a food processor or blender and puree briefly. Add chicken broth and soymilk and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.
Prepare moderate-hot charcoal coals or preheat a broiler.
Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping.
Itsy, Bitsy, Spooky Spider Treats™


Ingredients:
butter, margarine, large marshmallows, miniature marshmallows

Directions:
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Stir in food coloring, if desired. Remove from heat.
Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. Cool slightly.
Using buttered hands shape cereal mixture into eight spiders. Cool. Decorate with frosting and/or candies. Best if served the same day.
MICROWAVE DIRECTIONS.
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Note.
For best results, use fresh marshmallows.
1 jar (7 oz.] marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
True Wings
Category: appetizers-and-snacks
By True

Since I started making this back in the 90's I've called them my world-famous wings. I wanted to make wings for the big game and wanted them to be something better than just fried wings. Serve with blue cheese or ranch dressing.

Ingredients:
4 pounds chicken wings
1 ½ tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon cumin
1 (1.41 ounce) package sazon seasoning
1 teaspoon cayenne pepper
4 cups oil for frying
cooking spray
½ cup butter
1 ½ cups hot sauce (such as Frank's RedHot ®)
1 ½ cups maple-flavored syrup
3 tablespoons brown sugar
1 ½ tablespoons garlic powder
1 tablespoon ground cumin
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon chili powder
¾ teaspoon cayenne pepper
2 cups all-purpose flour

Directions:
Place wings in a large glass bowl. Sprinkle 1 1/2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 tablespoon chili powder, 1 tablespoon cumin, sazon seasoning, and 1 teaspoon cayenne pepper over chicken wings and rub spices into wings to coat completely. Cover the bowl with plastic wrap and refrigerate, 1 hour to overnight. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Melt butter in a saucepan over medium heat; whisk hot sauce and syrup into butter. Add brown sugar, 1 1/2 tablespoons garlic powder, 1 tablespoon cumin, 1 tablespoon onion powder, 1 tablespoon paprika, 1 tablespoon chili powder, and 3/4 teaspoon cayenne pepper; whisk until well-combined and the sauce is hot, 2 to 3 minutes. Remove from heat. Pour flour into a shallow bowl. Gently press the chicken wings into the flour to coat and shake off any excess. Working in batches, cook wings in hot oil until the skin is golden and crispy, the meat is no longer pink at the bone and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer wings to a plate lined with a paper towel to drain excess oil. Dip each chicken wing in the hot sauce mixture and place on the prepared baking sheet. Bake in the preheated oven until sauce starts to caramelize, about 20 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 45 mins
Yields: 10 servings

Calories: 553.5
Fat: 28.1 g
Saturated fat: 9.6 g
Carbohydrates: 61.8 g
Sugars: 25.7 g
Dietary fiber: 2.4 g
Protein: 16.2 g
Cholesterol: 62.5 mg
Sodium: 1640.4 mg
Apple Butter Pie


Ingredients:
apple butter, evaporated milk, eggs, vanilla extract

Directions:
Combine everything until very smooth. (Recommend food processor or mixer.]  Pour into prepared pie crust.
Bake at 350 for 55-60 minutes, or until center is mostly set (jiggles slightly when nudged] and a sharp knife inserted near the center comes out mostly clean.
Cool to room temperature before slicing and chill in the refrigerator for at least 2 hours, or overnight, before serving.
Dirty Cajun Pasta


Ingredients:
rotini pasta, onion, green pepper, celery, garlic cloves, lean ground beef, smoked sausage, chicken livers, olive oil, salt, pepper, instant chicken bouillon, paprika, soy sauce, tomato sauce, dry red wine, half-and-half, parmesan cheese

Directions:
Cook pasta and drain;set aside.
Saute chicken livers in olive oil until cooked through; allow to cool and mince.
In a very large skillet, saute ground beef, smoked sausage, onion, celery, green pepper, garlic, cajun spice, paprika, salt, and pepper until very nicely browned.
Add chicken livers back to pan, tthen stir in wine and let it cook off.
Add tomato sauce, instant chicken bouillon, hot pepper sauce, and soy sauce and stir to blend.
Stir in half and half and let thicken just a little bit, then combine sauce with cooked rotini.
Serve garnished with parmesan cheese.
Raspberry Balsamic Vinaigrette Dressing
Category: side-dish
By OldFashionedFoodie

Sick and tired of trying bottle after bottle of dressing, and not finding anything that came even close to my favorite restaurant-inspired salad, this recipe allows me to have simple, delicious salad anytime, with only a few simple ingredients. Tastes amazing on salad with fruit (apples are my favorite), or even as a bread dip!

Ingredients:
¼ cup vegetable oil
2 tablespoons raspberry balsamic vinegar
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
½ teaspoon honey Dijon mustard
1 clove garlic, minced

Directions:
Combine oil, raspberry balsamic vinegar, balsamic vinegar, brown sugar, mustard, and garlic in a sealable jar. Seal the jar and shake vigorously until dressing is well-combined. Refrigerate until flavors combine, at least 1 hour.

Prep time: 5 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 98.3
Fat: 9.1 g
Saturated fat: 1.4 g
Carbohydrates: 4 g
Sugars: 2.6 g
Protein: 0.1 g
Sodium: 19 mg
Smokies in a Blankie


Ingredients:
butter, prepared mustard

Directions:
Combine melted butter and prepared mustard. Stir until mustard is blended into the butter.
Unwrap package of rolls; carefully separate dough into 8 pieces. Brush each piece with some of butter and mustard mixture.
Place 1 Smokie on each dough piece; roll dough around sausage, being sure to start rolling on wide end of dough.
Place rolled sausage on ungreased baking sheet, placing exposed seam on the bottom.
Brush tops of dough with remaining butter and mustard mixture.
Bake in preheated oven at 350° for 15 minutes.
Mushroom Broccoli Cups


Ingredients:
egg, milk, dried parsley flakes, salt, baking powder, dried thyme, pepper, olive oil, garlic clove, fresh broccoli, cheddar cheese, fresh mushrooms, onion

Directions:
With a rolling pin, roll bread flat; cut with a 2 1/2 inch biscuit cutter. (Save leftover bread scraps for another use - like making bread crumbs.].
Press bread rounds into miniature muffin cups coated with nonstick cooking spray.
Broil 6 inches from the heat until golden brown, about 2-3 minutes.
Cool in pans on wire rack.
Saute the broccoli, mushrooms and onions with the clove or garlic, together in a bit of olive oil till just tenderized - do not over cook this.
In a bowl, beat the egg, egg white, milk, parsley, salt, baking powder, thyme, and pepper.
Stir the broccoli, cheese, mushrooms and onion into the egg mixture.
Spoon about 1 heaping teasponful into each toast cup.
Bake at 350 degrees F for 15-20 minutes or until set.
Serve immediately.
Chocolate Strawberry Banana Milkshake
Category: drinks
By DMATTIE

A wonderful milkshake that can easily be adapted for low-sugar diets. My mother got me started on this 20 years ago.  I rarely add sugar or sweetener, but I realize that some people enjoy a bit more sweetness. You can substitute orange juice for milk if you like.

Ingredients:
1 cup low-fat milk
½ cup frozen unsweetened strawberries
½  ripe banana
2 tablespoons powdered chocolate drink mix
½ teaspoon vanilla extract
2 teaspoons white sugar

Directions:
In a blender combine milk, frozen strawberries, 1/2 banana, chocolate milk powder, vanilla and sugar. Blend until smooth. If consistency is too runny, you may add more strawberries.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings

Calories: 139.4
Fat: 2.7 g
Saturated fat: 1.7 g
Carbohydrates: 24.6 g
Sugars: 19.4 g
Dietary fiber: 1.8 g
Protein: 4.7 g
Cholesterol: 9.8 mg
Sodium: 61.5 mg
Spiced Ovengold® Turkey Fajitas


Ingredients:
olive oil, red onion, green pepper, flour tortillas

Directions:
Julienne turkey into ¼" x ¼" x 2" long strips.
Heat oil in a skillet over medium-high heat.  Add the onions and pepper and grill for 3 minutes.
Add the turkey and seasoning and cook until the turkey is warmed through, about 4 minutes.
Warm the tortillas and spoon on the turkey mixture.
Squeeze lime wedges on top for flavor, if desired.
Roll up and enjoy.
Serve with sour cream, salsa, grated cheese, guacamole, or lime wedges if desired.
The Perfect Sunday Brunch Spinach Salad
Category: salad
By Chez Christine

My coworker Lori makes this salad whenever she is in charge of Friday breakfast and we all absolutely love it...and it's so easy. Absolutely no cooking required, so it's great during the warm summer months.

Ingredients:
2 (10 ounce) bags baby spinach
2  bananas, sliced
12  fresh strawberries, sliced
1 (10 ounce) can mandarin oranges, drained
½ cup dried cranberries
½ cup pine nuts
1 cup poppy seed salad dressing

Directions:
Place spinach in a large bowl. Arrange bananas, strawberries, mandarin oranges, cranberries, and pine nuts on top. Toss with poppy seed dressing before serving.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 291.5
Fat: 17.5 g
Saturated fat: 2.3 g
Carbohydrates: 30 g
Sugars: 19.5 g
Dietary fiber: 3.7 g
Protein: 4.7 g
Cholesterol: 10.6 mg
Sodium: 271.2 mg
Simply Delicious Unstuffed Cabbage Skillet


Ingredients:
lean ground beef, sweet onion, green pepper, garlic cloves, green cabbage, stewed tomatoes, tomato paste, water, light brown sugar, seasoning salt, fresh ground black pepper, instant brown rice

Directions:
In a large skillet, brown ground beef with the onions, peppers and garlic until beef is no longer pink and vegetables are tender; drain, if necessary.
Add remaining ingredients, except for rice; stir well and bring to a boil.
Reduce heat and simmer covered for 20 to 30 minutes, until cabbage is tender.
Serve over prepared rice.
3-Ingredient Cinnamon Banana Slice


Ingredients:
banana, cinnamon

Directions:
Heat a nonstick griddle over a low to medium flame, and place the bread slice on it.
Let it just lie there for about a minute (you can slice the banana now!].
Now carefully cover the bread with the sliced banana discs, overlapping if necessary, and sprinkle the cinnamon over this.
Using a flat spoon or ladle, gently press the bread slice with with back-to-front movements (you will see part of the banana slices sinking into the bread and the cinnamon merging with the bananas].
When the bottom of the bread slice is well browned, remove from the griddle and eat immediately!