xiaoxl/recipe_data huggingface dataset:
Lime Cilantro Cauliflower "Rice"
Category: fruits-and-vegetables
By abussone

Grated cauliflower stands in for rice in this flavorful, grain-free side dish.

Ingredients:
1 head cauliflower, cut into florets
1 tablespoon water
1  lime, juiced and zested
½ cup chopped cilantro
2 tablespoons butter  (Optional)

Directions:
Grate cauliflower florets or pulse in a food processor until it resembles rice. Place grated cauliflower and water in a microwave-safe covered dish. Cook cauliflower in microwave on high until tender, about 7 minutes. Stir lime zest, lime juice, cilantro, and butter into cooked cauliflower until well blended.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 93.2
Fat: 6 g
Saturated fat: 3.7 g
Carbohydrates: 9.6 g
Sugars: 3.8 g
Dietary fiber: 4.2 g
Protein: 3.1 g
Cholesterol: 15.3 mg
Sodium: 87.1 mg
Perfectly Risen Popovers


Ingredients:
eggs, milk, butter, flour, salt, butter

Directions:
Adjust the oven rack to the lower third of the oven; preheat the oven to 400°. Grease each popover cup generously with softened butter or solid vegetable shortening.
Combine the eggs, milk, melted butter, flour and salt in a blender or food processor; process for about 40 seconds. Be sure to scrape down the sides of the bowl a couple of times and blend until the mixture is completely smooth.
To make by hand, whisk together the eggs, milk and butter in a large bowl. Add the flour and salt and beat until very smooth.
Pour the batter into the greased cups, filling them half to two-thirds full. Bake until the popovers are puffed and golden brown, 35-40 minutes. Do not open the oven door during baking or the popovers will collapse.
Spicy Crackers


Ingredients:
canola oil, red pepper flakes, dill, garlic powder

Directions:
"Divide crackers into  gallon baggies.  Combine the rest of the ingredients in a bowl and whisk together.  Divide mixture and pour into each baggie.  Close baggie and agitate the crackers.  Turn crackers in bag every 15 minute for about an hour."
Old-Fashioned Picnic Macaroni Salad


Ingredients:
elbow macaroni, olive oil, salt, black pepper, red onions, scallion, celery, sweet pickle, red bell peppers, yellow bell pepper, mayonnaise, milk, prepared yellow mustard, celery seeds, sweet paprika

Directions:
In a large salad bowl, toss together the warm pasta, oil, salt, and pepper; allow to cool, then add the onion, celery, pickles, and bell pepper; toss to blend.
In a small bowl, stir together the mayonnaise, milk, mustard, and celery seeds; pour half over the salad and toss to coat.
**At this point, cover and refrigerate the salad and remaining dressing for at least 4 hours and up to 2 days.
One hour before serving, remove the salad from the refrigerator, add more dressing, if needed, and taste for salt and pepper.
Sprinkle with the paprika, cover, and refrigerate until ready to serve.
Variations--try adding any of these to the salad:
*2 cups frozen peas, defrosted.
*2 cups smoked turkey or ham cut into 1/2 inch cubes.
*2 cups cherry tomatoes, whole, or cut in half.
*2 cups pimento-stuffed green olives, drained and chopped.
*2 cups ranch dressing, in place of the mustard/mayonnaise combination; omit the celery seeds.
*6 hard-boiled eggs, sliced.
Pecan, Sea Salt & Caramel Filled DelightFulls™ Brownie


Ingredients:
all-purpose flour, baking soda, butter, granulated sugar, eggs, vanilla extract, pecans, coarse sea salt

Directions:
PREHEAT oven to 350° F. Line 13 x 9-inch baking pan with foil.  Lightly grease.
COMBINE flour, cocoa and baking soda in small bowl.
MICROWAVE butter in large, microwave-safe bowl until melted.  Stir in sugar.  Add eggs, one at time, beating well after each addition.  Stir in vanilla extract.  Gradually stir in flour mixture until combined.  Fold 1 cup DelightFulls morsels into batter.  Spread into prepared baking pan.  Sprinkle pecans on top of batter.
BAKE for 25 minutes.  Remove from oven and sprinkle with remaining 1/2 cup DelightFulls morsels and salt.  Continue baking for 6 to 8 minutes or until wooden pick inserted near center comes out slightly sticky.  Cool in pan on wire rack.  Lift out by foil edges to cutting board.  Carefully remove foil.  Cut into bars.  Store in tightly covered container.
Awesome Grilled Shrimp


Ingredients:
pineapple chunks, raw shrimp, fresh ginger, garlic cloves, olive oil, crushed red pepper flakes, salt, pepper

Directions:
devein the shrimp and leave the shell on them.
drain the pineapple and reserve the juice
mix the juice with olive oil, ginger, and garlic.
add red pepper, salt and pepper to taste.
mix the shrimp in to the marinade.
allow to sit for 2-6 hours
skewer shrimp on to kabob skewers, seperating periodically with the pineapple chunks.
grill for 3 minutes on each side, until pink.
Roasted Bone Marrow With Caramelized White Turnip


Ingredients:
beef bones with marrow, beef bones with marrow, leek, carrots, garlic clove, bay leaves, turnips, swedes, sugar, butter, parsley, sea salt, fleur de sel

Directions:
Put the marrows, the chopped leek & carrots, garlic and bailiff in a pot with water and bring to a boil.
Skim te water from any foam.
After half an hour, get the marrows out of the stock and put them in the oven for 10-15 minutes. Cook until marrow is soft and has begun to separate from the bone. (Stop before marrow begins to drizzle out!].
Meanwhile peal turnips and cut them into thin slices. Put Butter in a big pan and add the slices of turnips. Make sure all the slices touch the bottom of the pan!
Fry the turnips golden brown and add 2 pinches of sugar and salt. The sugar will caramelize the turnips quite fast. Don't let them burn.
Chop Parsley.
Serve 3 -4 marrows with turnips on a plate. Sprinkle with parsley. Serve with   crusty salt and freshly ground black pepper and 2 slices of toast on the side.
Scrumptous & Simple Ham & Bean Soup (NO GAS)


Ingredients:
ham, chicken broth, black pepper, rubbed sage, garlic powder, bay leaf, baking soda, brown sugar, onion, green pepper, celery, bacon bits

Directions:
"After soaking beans overnite in water & 1/4 cup vinegar, drain & place in cooker, add chicken broth & water to cover beans apoproximately 1 to 2 inches, then simply add all the ingredients, no order, just dump!  No salt should be added, the uncooked beans don't like it, the ham will usually supply all the salt you need, if not, use a little sea salt or kosher after cooking.  If using a pressure cooker (highly recommended] place on hot burner, cook at 15 lbs. pressure for approximately 40 minutes, can vary a few minutes on amount of ham in pot but not much.  It's ready to eat!  You'll be pleasantly surprised with the flavor, it's "simply delicious"!  You will also be pleasantly surprised that there is "absolutely no gas"!  If more juice is desired simply add some water, the juice is "fantastic"!"
Slow Cooker Texas Pulled Pork


Ingredients:
barbecue sauce, apple cider vinegar, chicken broth, light brown sugar, prepared yellow mustard, Worcestershire sauce, chili powder, onion, garlic cloves, dried thyme, butter

Directions:
Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
My Note:   ** The pork can also be cooked on Low for 10 to 12 hours. **
I used a 5 pound roast. I put some of the extra meat in the fridge for later and still had a lot of leftover meat. I filled my muffin pan with scoops of meat. Each individual muffin tin holds the same as a typical sandwich. I put the muffin tin in the freezer and froze the individual serving size leftovers. After about 2 hours I took the tin out removed the meat muffins. Next they went into a ziploc and they will not all stick together. To reheat just pop one in the microwave on 50% power. These are great for a quick sandwich, with rice, with beans, or with eggs.
This is the perfect weekend bbq/potluck food, and went great with grilled corn on the cob and red potato salad. Also, when you shred the meat you can remove most of the fat. I think you could do without the oil. I used kraft honey bbq sauce - just what I had on hand. SOOOO tasty. Some can't stop eating this.
I pulled 40 lbs. of pork using this recipe for my grand son's graduation party. I also froze it before reheating it in crockpots. I received many compliments. It turned out much more moist than the root beer recipe I tried earlier. I did serve BBQ on the side, but I'm not sure it needed it.
Weight Watchers Fiery Crab Fettuccine


Ingredients:
dry fettuccine, fat free chicken broth, green onions, cornstarch, pepper

Directions:
Cook and drain pasta according to package directions.
In large skillet saute green onions.  Add 1 cup of broth.  Combine 1/2 cup broth with cornstarch and set aside.
Add crab meat and red peepers and creole seasoning.  Bring to a boil.  Add cornstarch stock and simmer until thickened.  Add half and half and simmer 3 minutes.
Serve sauce over fettucine.
Turkey Almondine


Ingredients:
cooked white rice, light mayonnaise, celery, onions, salt, pepper, butter

Directions:
Combine the rice, turkey, soup, mayonnaise, celery, onion, and salt in a 13"x9" baking pan.
Distribute cornflakes, almonds, and melted butter on top. Bake at 350*F. for 30 minutes. Enjoy!
Three Bean Salad with Corn
Category: salad
By appagey

Makes a lot but always goes fast! Plus it is cheap to make!

Ingredients:
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can wax beans, drained
1 (15 ounce) can cut green beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (4.5 ounce) can sliced mushrooms, drained
1  onion, chopped
1  green bell pepper, cubed
½ cup cider vinegar
½ cup white sugar  (Optional)
¼ cup vegetable oil
½ teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ cup white sugar, or more to taste  (Optional)

Directions:
Mix kidney beans, wax beans, green beans, garbanzo beans, corn, mushrooms, onion, green bell pepper, cider vinegar, 1/2 cup sugar, vegetable oil, black pepper, salt, basil, and oregano in a large bowl. Chill in refrigerator for 8 hours or overnight. Stir 1/4 cup sugar into the bean salad. Taste and add more if needed to balance vinegar flavor.

Prep time: 15 mins
Total time: 8 hrs 15 mins
Yields: 8 servings

Calories: 291.2
Fat: 8 g
Saturated fat: 1.2 g
Carbohydrates: 50.4 g
Sugars: 22.5 g
Dietary fiber: 7.7 g
Protein: 7.2 g
Sodium: 713.2 mg
Mango Mousse


Ingredients:
mangoes, white rum, icing sugar, salt, icing sugar

Directions:
Puree the fruit with the juice, rum and sugar.  Sieve and refrigerate for 1/2 hour.
Whip the cream and fold into the fruit puree.
Beat the egg whites with the salt to stiff peaks.  Add extra sugar and beat again briefly; add gently to the puree mix until fully combined.
Chill for 1-2 hours before serving.
Indian-Style Green Beans


Ingredients:
green beans, mustard seeds, onion, carrot, ground coriander, ground ginger, salt, lemon juice

Directions:
Cut beans into 1 inch diagonal slices.  (I just use frozen green beans.].
Heat oil in a large skillet or wok.
Saute mustard seeds until they begin to "pop".
Add vegetables.  Cook, stirring constantly for 5 minutes.
Mix in seasonings, reduce heat, cover, and simmer 8-10 minutes.
Stir in lemon juice and serve.
Chicken Rustigo


Ingredients:
boneless skinless chicken breast halves, fresh mushrooms, chicken broth, dry red wine, spicy brown mustard, plum tomatoes, artichoke hearts, cornstarch, salt, black pepper, dried parsley flakes

Directions:
season chicken with salt and pepper.  heat 1 tablespoon oil in large nonstick skillet over med-high heat.  cook chicken for 5 minutes or until browned on both sides.  remove and set aside.
heat 1 tablespoon oil in same skillet oven med-high heat until hot.  add mushrooms, cook and stir for 5 minutes or until mushrooms are tender.  stir in broth, wine and mustard, and pepper flakes.  return chiken to skillet.  add tomatoes, artichoke hearts.  heat to boiling.  reduce heat to med-low, cover and cook for 10 minutes or until chicken is no longer pink in center. combine cornstarch and 1 tablespoon cold water in small bowl.  stir into skillet.  heat to boiling, cook stirring over high heat for about 1 minute or until sauce thickens.
sprinkle with dried parsley flakes and serve.
California Roll Sushi
Category: world-cuisine
By Erin

California Roll - it's really good. Serve with soy sauce and wasabi.

Ingredients:
1 cup uncooked short-grain white rice
1 cup water
¼ cup rice vinegar
1 tablespoon white sugar
½ cup imitation crabmeat, finely chopped
¼ cup mayonnaise
8 sheets nori (dry seaweed)
2 ½ tablespoons sesame seeds
1  cucumber, cut into thin spears
2  avocados - pitted, peeled, and sliced the long way

Directions:
Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water. Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside. Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up. Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Cut each roll into 1 inch pieces with a very sharp knife dipped in water.

Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 8 rolls

Calories: 231.7
Fat: 14.4 g
Saturated fat: 2.1 g
Carbohydrates: 23.7 g
Sugars: 3.1 g
Dietary fiber: 4.4 g
Protein: 3.9 g
Cholesterol: 4.7 mg
Sodium: 135 mg
Polenta Beef Stew


Ingredients:
all-purpose flour, garlic powder, dried thyme, dried basil, salt, black pepper, olive oil, onion, fresh rosemary, dried rosemary, garlic cloves, beef broth, dry red wine, boiling onions, carrots, fresh flat-leaf parsley, tomato paste, rosemary sprig, polenta, milk, cornmeal, water, salt, butter

Directions:
STEW:
Place flour, garlic powder, thyme, basil, salt, and pepper in a plastic bag.
Add meat pieces, a few at a time, shaking to coat.
In a Dutch oven brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven; add chopped onion, dried rosemary (if using], and garlic.
Cook and stir until onion is tender. Stir in broth and wine.
Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.
Stir in boiling onions and carrots.
Bring to boiling; reduce heat.
Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Meanwhile, prepare Polenta.
Just before serving, stir parsley, tomato paste, and the 1 teaspoon fresh rosemary, if using, into stew.
Serve stew with Polenta. If desired, garnish with rosemary sprigs.
Makes about 7 cups.
POLENTA:
In a large saucepan bring 3 cups milk just to a simmer over medium heat.
In a medium bowl combine 1 cup cornmeal, 1 cup water, and 1 teaspoon salt.
Stir cornmeal mixture slowly into hot milk. Cook and stir until mixture comes to a boil. Reduce heat to low. Cook for 10 to 15 minutes or until mixture is very thick, stirring occasionally.
(If mixture is too thick, stir in additional milk].
Stir in 2 tablespoons butter or margarine until melted.
Maui Banana Cream Tube Cake
Category: desserts
By Savoy Rouge

This cake was created for Reds Espresso Gallery of San Diego, in the Maui test kitchen on Puunoa! It was first made with bananas from the back yard...yummy!

Ingredients:
⅓ cup butter
1 ¼ cups white sugar
2  eggs
2 teaspoons vanilla extract
1 ¼ cups mashed ripe bananas
2 cups all-purpose flour
1 ¼ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup nonfat plain yogurt
¾ cup chopped pecans
2 tablespoons confectioners' sugar, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 10-inch fluted tube pan. Beat butter and sugar with an electric mixer in a large bowl until smooth. Beat first egg into butter until completely blended, then beat in vanilla extract with last egg; fold in bananas. Combine flour, baking powder, baking soda, and salt in a bowl. Stir flour mixture into creamed mixture alternately with yogurt, stirring until just combined. Fold in pecans and pour batter into prepared tube pan. Bake in preheated oven until a toothpick inserted into cake comes out clean, about 50 minutes. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioner's sugar before serving.

Prep time: 20 mins
Cook time: 50 mins
Total time: 2 hrs 10 mins
Yields: 12 servings

Calories: 300
Fat: 11.2 g
Saturated fat: 4 g
Carbohydrates: 46.1 g
Sugars: 26.9 g
Dietary fiber: 1.8 g
Protein: 5.3 g
Cholesterol: 45 mg
Sodium: 303.7 mg
Creamy Spinach Dip


Ingredients:
frozen chopped spinach, mayonnaise, sour cream, green onion, parsley, lemon juice, dill weed, salt, pepper

Directions:
"Mix all ingredients well. Refrigerate for two hours. This will keep for two days."
Instant Pot® Basic Cabbage Rolls
Category: main-dish
By Bren

Cabbage leaves stuffed with meatloaf mix, onion, and rice, cooked in the Instant Pot®.

Ingredients:
1 ½ cups water
3 pounds head of savoy cabbage
½ cup uncooked long grain rice
½ cup water
⅓ pound ground beef
⅓ pound ground pork
⅓ pound ground veal
2 (28 ounce) cans tomato sauce (such as Hunt's®), divided
½ cup finely chopped onion
2 large cloves garlic, finely chopped
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon salt

Directions:
Pour 1 1/2 cups water into a multi-functional pressure cooker (such as Instant Pot®). Insert the trivet. Remove tough outer leaves and core from the cabbage. Place cabbage, core-side down, on the trivet. Close and lock the lid, and set vent to sealing. Select Manual function according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build. While cabbage is cooking, combine rice and 1/2 cup water in a small bowl. Combine beef, pork, veal, 1/3 cup tomato sauce, onion, garlic, parsley, salt, and pepper in a separate bowl. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer cabbage to a plate. Drain water from pot insert. Add remaining tomato sauce from the opened can and 1 teaspoon salt. Replace the trivet in the pot. Drain rice and add to the bowl with the meat mixture. Separate cooked cabbage leaves carefully and shave off the tough veins. Place a cabbage leaf on a work surface; fill with 2 tablespoons meat mixture and roll up, tucking in the sides. Place rolled leaf on the trivet in the pot. Continue with remaining leaves and filling, placing the first layer facing the same way and the second layer facing the opposite way. Pour the remaining can of tomato sauce over the rolls. Close and lock the lid. Select the Stew/Meat function according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 315.5
Fat: 8.8 g
Saturated fat: 3.2 g
Carbohydrates: 42.2 g
Sugars: 16.2 g
Dietary fiber: 11.2 g
Protein: 22.3 g
Cholesterol: 49.8 mg
Sodium: 2253.4 mg
Gluten-Free Teff Biscuits With Strawberry-Pineapple Jam


Ingredients:
teff flour, amaranth flour, tapioca starch, cornstarch, baking powder, xanthan gum, salt, vanilla extract, unsweetened soymilk

Directions:
preheat oven to 450°F
mix together dry ingredients.
in a seperate bowl, mix wet.
slowly add the wet to the dry, and combine until just mixed.
roll out on a lightly floured surface, and use a cutter of choice to create shapes (i used the top of a drinking glass].
bake for about 15 minutes.
Grilled Venison Scape Sandwich
Category: meat-and-poultry
By wldbear

I was looking for new ways to use the fresh hard neck garlic scapes harvested from my garden and came up with this recipe. The family loved it. It's quick, easy, and nutritious. It will work for beef as well. Serve as is, or add sauce of choice (Thousand island dressing is a nice touch).

Ingredients:
1 ½ pounds venison, slightly frozen and sliced into 1/16-inch slices
8  garlic scapes, minced
⅓ cup canola oil
¼ cup soy sauce
4  hamburger buns, split
4 slices sharp Cheddar cheese  (Optional)

Directions:
Place venison strips in a bowl; sprinkle with garlic scapes. Pour in canola oil and soy sauce; mix well. Cover bowl and let venison marinate for at least one hour. Preheat grill fitted with fine grate grill topper to medium heat. Evenly spread venison on the grill topper. Stir occasionally to evenly cook meat until no longer pink, about 10 to 15 minutes. Warm hamburger buns on warming rack of grill. Divide venison among the buns and top with Cheddar cheese.

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 623.3
Fat: 33.8 g
Saturated fat: 9.2 g
Carbohydrates: 33.1 g
Sugars: 0.9 g
Dietary fiber: 1.9 g
Protein: 45.7 g
Cholesterol: 148.8 mg
Sodium: 1381.2 mg