xiaoxl/recipe_data huggingface dataset:
Salmon Burgers
Category: seafood
By flamingo1012

Delicious and quick burgers!

Ingredients:
1 (14.75 ounce) can salmon, drained and flaked
¾ cup rolled oats
½  onion, sliced
1  egg
½  lemon, juiced
1 tablespoon Dijon mustard
salt and ground black pepper to taste
1 teaspoon vegetable oil

Directions:
Mix salmon, oats, onion, egg, lemon juice, mustard, salt, and black pepper in a bowl until evenly combined. Divide and shape mixture into four patties. Heat vegetable oil in a large skillet over medium-high heat; pan-fry salmon patties until heated through, about 7 minutes on each side.

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

Calories: 267.7
Fat: 10.9 g
Saturated fat: 2.4 g
Carbohydrates: 12.9 g
Sugars: 1 g
Dietary fiber: 1.8 g
Protein: 27.8 g
Cholesterol: 91.9 mg
Sodium: 484.5 mg
Abuelita's Almond Chicken


Ingredients:
buttermilk, milk, dried ancho chiles, garlic clove, salt, chicken pieces, sesame seeds

Directions:
blend the whipping cream and buttermilk to form the "crema".
in a saucepan, combine 3/4 cup of the crema with the stock, milk, almonds, 2 of the chiles and garlic and bring the mixture just to a boil over medium heat.
let it sit for 5 minutes for the chiles to soften.
transfer the mixture to a blender and puree.
add salt to the sauce to taste.
salt the chicken lightly.  warm the oil in a large skillet over medium heat.
add the chicken and brown it on both sides. it may be easier to brown the chicken in batches, but return all the pieces to the skillet before proceeding.  a snug fit is desireable.
pour the sauce over the chicken, cover, reduce the heat to low, and simmer until the chicken is cooked through and tender, about 12-14 minutes.
stir up from the bottom at least once to make sure the sauce isn't sticking.
while the chicken cooks, cut the remaining chile into slivers with scissors.
transfer the chicken to a serving plate.  top with dollops of the remaining crema, the chile slivers and sesame seeds.  serve hot.
Cinn-ful Fudgy Rum Pudding Cake


Ingredients:
sugar, flour, cocoa powder, baking powder, cinnamon, ground cloves, salt, milk, butter, vanilla extract, sugar, brown sugar, cocoa powder, cinnamon, hot water, dark rum

Directions:
Preheat oven to 350 degrees F.
Combine 3/4 cup sugar, flour, cocoa, baking powder, cinnamon, cloves and salt.
Stir in milk, melted butter and vanilla, beating until smooth.
Pour batter into an ungreased 9-inch squre baking pan.
Stir together remaining 1/2 cup sugar, brown sugar, remaining 1/4 cup cocoa and cinnamon.
Sprinkle this evenly over batter in baking dish.
Combine hot water and rum; pour this over top of sugar-cocoa mixture in dish; do not stir.
Bake 35 to 40 minutes at 350 degrees F until center is almost set.
Remove from oven and let stand 15 minutes.
Serve, spooning sauce from bottom of pan over top.
Delicious with vanilla ice cream or whipped cream!
Cream of Asparagus Soup


Ingredients:
butter, onion, asparagus, chicken broth, water, salt, ground black pepper, heavy cream

Directions:
Trim asparagus and chop coarsely.
In a medium saucepan, melt butter over medium heat.  Add onion and cook until soft and lightly golden, about 8 to 10 minutes.  Add asparagus and cook for about 5 minutes, stirring occasionally.
Add broth, water, salt, and pepper and bring to a boil.  Reduce heat to low, cover and simmer for 8 to 10 minutes, until asparagus is very tender.  Remove saucepan from heat.
In a blender, at low speed (with center part of cover removed to allow steam to escape], blend soup mixture in very small batches until very smooth.  Pour blended soup into large bowl after each batch.
When finished blending, return soup to saucepan.  Stir in heavy cream and heat through.  Spoon soup into 4 bowls and serve.
Pico de Gallo


Ingredients:
roma tomatoes, onion, garlic, fresh cilantro, salt

Directions:
Coarsely chop the jalepenos (food processor is best].
Add the onion; coarsely chop.
Leave the jalepenos and onions in the bowl.
Cut each tomato into four pieces and chop.
Pour into bowl; stir in seasonings.
Chill at least two hours before serving; overnight is better.
Before serving, pour off liquid.
Liquid can be used to season Mexican dishes.
Hearts of Romaine With Blue Cheese Dijon Dressing


Ingredients:
cider vinegar, Dijon mustard, hazelnut oil, olive oil, blue cheese, capers, pecans, romaine lettuce

Directions:
Mix vinegar and mustard in bowl., Gradually mix in oil., Add cheese and capers., Season with salt and pepper to taste., Place 1/4 head romaine on each plate., Sprinkle with pecans., Spoon dressing over and serve.
Cherry Tart Jello Salad


Ingredients:
boiling water, cold water, Carnation Evaporated Milk, salt, sour cream, walnuts

Directions:
Dissolve 1 small pkg. cherry jello in 1 cup boiling water., Add 1 cup cold water and stir well., Stir in 1/2 cup carnation evaporated milk and pinch of salt., Let set in refrigerator until slightly thickened., Fold in 3/4 cup sour cream and 3/4 cup chopped walnuts., Refrigerate.  Let set until firm.
Perfect Roll out Sugar Cookie


Ingredients:
butter, brown sugar, granulated sugar, salt, eggs, vanilla bean paste, all-purpose flour

Directions:
Place the butter, brown sugar, granulated white sugar, and salt in the mixer and mix until completely incorporated together.
Add eggs, bean paste  and extracts and mix until completely incorporated.
Add flour all at once and mix until completely blended. The dough will pull away from the sides of the bowl.
Separate the dough into two parts and roll each part between parchment paper. I roll mine 3/8 of an inch thick. You can roll however thick you want, but adjust the baking time if your cookies are rolled thinner than 3/8 of an inch.
Chill the rolled out dough in the refrigerator for about 3 to 4 hours.
Choose a cookie cutter and cut out your cookies into the desired shapes and place them on a cookie sheet lined with parchment paper and place that cookie sheet in the freezer for about 10 to 15 minutes.
Bake for 15 minutes in a 350 degree oven. You will know they are done when the gloss is gone off the top of the cookies.
Cool and eat plain or decorate with my awesome royal icing. It has a soft bite to it and an awesome taste.
Quick Pasta with Salmon and Tomatoes in Cream Sauce
Category: seafood
By Sabsi

This is my favorite pasta dish made with fresh salmon and tomatoes in a cream sauce. If you want to reduce the calories, you can use milk for part of the cream, but believe me, with cream it is to die for!

Ingredients:
1 (16 ounce) package spaghetti
1 tablespoon vegetable oil
10 ounces salmon fillet, cut into cubes
1 clove garlic, minced
1 pound tomatoes, chopped
3 tablespoons chopped fresh basil
1 pinch salt and freshly ground black pepper to taste
¾ cup heavy whipping cream

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Heat oil in a skillet over medium heat while spaghetti is cooking and cook salmon and garlic until salmon is lightly browned, about 5 minutes. Add tomatoes and basil, season with salt and pepper, and cook for 3 minutes. Pour in cream and simmer over low heat until flavors are well combined and salmon is cooked through, about 10 minutes. Serve sauce over cooked pasta.

Prep time: 10 mins
Cook time: 18 mins
Total time: 28 mins
Yields: 6 servings

Calories: 465.6
Fat: 16.2 g
Saturated fat: 7.8 g
Carbohydrates: 59.7 g
Sugars: 4 g
Dietary fiber: 3.3 g
Protein: 19.7 g
Cholesterol: 61 mg
Sodium: 66.9 mg
Ricotta Pancakes


Ingredients:
ricotta cheese, milk, eggs, vanilla, all-purpose flour, salt, baking powder, butter

Directions:
beat the ricotta with the milk, egg yolks, and the vanilla until smooth. In another bowl, sift or whisk together the dry ingredients. Add the ricotta mixture to the dry ingredients and stir very lightly.
Beat the egg whites until they are stiff and carefully fold them into the batter.
cook over low to medium heat on a skillet in a bit of butter, until the pancakes are lightly golden underneath. I used 1/4 cup of batter per pancake. bear in mind, the bubbles don't rise to the top of the pancake as easily as with some other recipes so you may want to peek at the underside to tell if it is ready to flip.
when the time is right, turn and cook for about another minute, until the cakes are cooked through.
Serve hot with a sweet sauce, and/or fruit. I prefer more butter, some syrup, and some fruit compote.
Peanut Butter Twists


Ingredients:
all-purpose flour, sugar, salt, vegetable shortening, cream cheese, milk, peanut butter, apple butter

Directions:
"1. In a small mixing bowl, sift the flour with sugar and salt. Add shortening, cream cheese and milk. Mix on lowest speed of an electric mixer until dough begins to form well. Shape into a ball. 2. Roll out on floured surface to a 20 x 8 inch rectangle. Cut in half to make two 10 x 8-inch rectangles. 3. Spread one half with peanut butter (try crunchy peanut butter if you wish]; top with the apple butter. Place the second half of dough on top of first. Brush with milk and sprinkle with a little bit of granulated sugar. 4. Cut into strips 5 x 1/2 inches. Gently twist twice. Place on well-greased cookie sheets and bake in preheated 400-degree oven for 7-10 minutes or until light golden brown. Do not overbake. Serve warm or at room temperature. Makes 30 twists."
Best Ever Pop Tarts


Ingredients:
flour, butter, water, marshmallow cream, marshmallow cream, marshmallows, chocolate chips, peanut butter, vanilla extract, milk, sugar, cinnamon, brown sugar

Directions:
Toppings aredesired, not necessary.
Pastry:
sift flour into bowl.
with knife mix in butter to resemble bread crumbs.
add water.
roll into ball.
wrap in clingfilm and let sit for 30-60 minutes.
Pop Tarts:
gently roll out pastry.
cut into 4 rectangles.
spread your filling on two of the rectangles, leaving 1/2 inch from the edge.
place other rectangles on top.
crimp edges with a fork.
pierce a few holes on top with a fork.
brush with milk.
bake at 350°F for 20 minutes.
let cool.
leave as they are or make a topping and spread over top leaving 1/2 inch from the edges.
wrap in tin foil.
keep in fridge (keeps a week or so] or freezer (keeps 3-4 months].
to then eat, toast from fridge 2 minutes, from freezer 4 minutes.
Toppings:
Stir the vanilla and milk into powdered sugar until you have a thin frosting.
Dribble onto each tart or brush with pastry brush.
add colouring for extra decoration if desired.
(you can also toast then eat later when cooled].
Muffuletta Salad II


Ingredients:
water, salt, small shell pasta, dry pasta, provolone cheese, mortadella, onion, celery, fresh parsley leaves, fresh thyme leave, extra virgin olive oil, cider vinegar, Worcestershire sauce, fresh garlic, pepper

Directions:
Combine water and 1 teaspoon salt in a large saucepan and bring to a boil over high heat.
Add pasta and cook uncovered, stirring occasionally until tender, about 6-8 minutes.
Remove from heat and drain.
Rinse with cold water and drain again.
In a larger bowl, combine pasta,salami,provolone,mortadella, boiled ham, olives,onion,celery,parsley, and thyme.
In a small bowl, whisk together vinegar,worcestershire,hot sauce,garlic,pepper, and 1/2 teaspoon of the salt.
Then, gradually whisk in the olive oil.
Pour over salad mixture and add remaining 1 teaspoon of salt.
Toss to mix well.
Store in an airtight container in the refrigerator for at least eight hours before serving.
Butternut Soup
Category: soups-stews-and-chili
By stackhawkley

A creamy  butternut squash soup to make in the microwave.  Adapt the recipe to suit your taste, with nutmeg, cloves and a hint of cinnamon.

Ingredients:
2 pounds butternut squash, cubed
2  onions, chopped
1 tablespoon butter
4 cups vegetable broth
½ cup heavy cream
salt and pepper to taste
1 dash ground nutmeg
1 dash ground cloves
1 dash ground cinnamon

Directions:
In a large microwave safe dish combine squash, onions and butter.  Cover and microwave on high for 4 minutes.  Peel squash.  Stir in broth and cook on high for another 20 to 25 minutes, or until squash is  tender.  Puree squash, onions and broth in a food processor or blender.  Add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through.  Flavor with nutmeg, cloves and cinnamon to taste.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 212
Fat: 10 g
Saturated fat: 5.9 g
Carbohydrates: 31.2 g
Sugars: 8.8 g
Dietary fiber: 7.9 g
Protein: 3.6 g
Cholesterol: 32.3 mg
Sodium: 338.5 mg
Saucy Pork Chops With Cranberries for the Crock Pot!


Ingredients:
leeks, garlic cloves, salt, black peppercorns, madeira wine, orange marmalade, dried cranberries

Directions:
In a nonstick skillet, heat oil over medium-high heat. Brown pork chops on both sides and transfer to slow cooker.  Drain fat from pan.
Reduce heat to medium. Add leeks and cook, stirring, until softened.  Add garlic, salt and peppercorns.  Cook, stirring for 1 minute.  Stir in port, marmalade and cranberries and bring to a boil.
Pour mixture over pork.  Cover and cook on low for 5 hours or on high for 2 1/2 hours, until pork is tender and just a hint of pink remains.  Serve immediately.
Enjoy!
Bob's Slow Cooker Braciole
Category: world-cuisine
By bobthecook1

This is a cheap and easy way to make this Italian classic.

Ingredients:
2 (26 ounce) jars marinara sauce
2  eggs, beaten
½ cup dry bread crumbs
1 (1 1/2-pound) flank steak, pounded to 1/4 inch
1 teaspoon kosher salt
ground black pepper
5 slices bacon
1 cup shredded Italian cheese blend
2 tablespoons vegetable oil

Directions:
Pour the marinara sauce into the slow cooker and set on High to warm. Combine the eggs and the breadcrumbs in a small bowl. Sprinkle both sides of the meat with salt and pepper.  Pat the  breadcrumb mixture over one side of the flank steak, leaving about a one inch border around edges. Top breadcrumbs with the bacon slices; sprinkle with shredded cheese. Starting from one long side, tightly roll flank steak into a log. Use string or toothpicks to secure the log in 4 or 5 places. Heat oil in a heavy skillet. Sear the stuffed flank steak in the hot oil until well browned on all sides, about 10 minutes. Transfer the meat to the warm sauce in the slow cooker. Spoon sauce over meat to cover. Turn slow cooker to Low; cook meat until very tender, 6 to 8 hours. Remove string/toothpicks before slicing. Serve with marinara.

Prep time: 20 mins
Cook time: 6 hrs 10 mins
Total time: 6 hrs 30 mins
Yields: 6 servings

Calories: 613.5
Fat: 36.9 g
Saturated fat: 13.2 g
Carbohydrates: 41.1 g
Sugars: 22.1 g
Dietary fiber: 6.8 g
Protein: 28 g
Cholesterol: 132.7 mg
Sodium: 1795.8 mg
Blueberry Banana Cobbler


Ingredients:
unsweetened coconut, cinnamon, banana, frozen blueberries, raisins, vanilla, apple cider vinegar, quick oats

Directions:
Combine almonds, coconut and cinnamon for topping. Set aside.
In a medium microwave proof bowl, break or slice banana into 1/2 inch pieces. Add blueberries, raisins, vanilla and cider vinegar and mix well.
Add oats and mix well.
Microwave for 2 minutes. Mix.
Sprinkle with topping mixture and microwave for 1 minute. Serve warm.
Tuscan Bean Soup


Ingredients:
carrots, onion, garlic cloves, olive oil, cannellini beans, chicken broth, salt, pepper

Directions:
In large soup pot, saute carrots, onion, and garlic in olive oil until carrots are tender.
Stir in cannellini beans, chicken broth and seasonings.  Can add more salt to taste.  Simmer for 20 minutes or so.
Ladel soup into bowls, top with a few spinach leaves and let them wilt for a minute or so.  Serve with crusty bread.
Sangria Fabuloso


Ingredients:
red wine, vodka, oranges, limes, lemons, fresh mint leaves, plums, strawberry, sugar

Directions:
Mix all ingredients in a LARGE punch bowl or in a cooler., Stir and Serve.
Sweet & Hot BBQ Sauce


Ingredients:
barbecue sauce, honey, garlic, black pepper

Directions:
Combine all ingredients.  Add salt if desired, I find it is not necessary.  Refrigerate until ready to serve.  Keeps for 5 days.
It is great on some grilled chicken, chicken wings, or for dipping.
Bacon-Wrapped Pickles
Category: meat-and-poultry
By France C

You can pretty much wrap anything in bacon, including pickles! These are perfect for game day or any time of year. Thick-cut bacon doesn't work as well for these, so use the thinner slices. Serve with ranch or blue cheese dressing. These are also tasty dipped in Buffalo sauce.

Ingredients:
8  pickle spears
2 ounces cream cheese, chilled
8 slices bacon
¼ cup ranch dressing

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Pat pickles dry with a paper towel. Cut cream cheese into 8 strips. Place 1 strip onto each pickle, and wrap with a strip of bacon, securing ends with toothpicks if necessary. Place pickles on the baking sheet. Bake in the preheated oven until bacon is browned, 12 to 15 minutes. Let cool slightly, then serve with ranch dressing.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 pickles

Calories: 116.5
Fat: 10.2 g
Saturated fat: 3.4 g
Carbohydrates: 1.9 g
Sugars: 0.7 g
Dietary fiber: 0.4 g
Protein: 4.2 g
Cholesterol: 19.9 mg
Sodium: 688.1 mg
Aviyal


Ingredients:
carrot, banana, broad beans, string beans, curry leaves, salt, turmeric powder, yogurt, coconut oil, coconut, green chilies, cumin seeds

Directions:
Grind coconut, green chillies and cumin seeds to a fine paste. Whisk in yogurt and keep aside.
Boil all the vegetables with 1 Drumstick (cut into finger sized batons] and curry leaves in 2 cups of water to which salt and turmeric is added. When the vegetables are almost done, add yogurt mixture and boil thoroughly.
Simmer for about 10 minutes. Lace with coconut oil and serve with rice.
Tip: If you do not like the smell of raw coconut oil, then just avoid the oil as it is optional. You can also add raw mango to aviyal. If you do so, reduce the yogurt to 1 cup only.
Nif's Quick Raspberry Mint Jam


Ingredients:
fresh raspberries, sugar, of fresh mint

Directions:
In a large pot, mash raspberries with a potato masher. Stirring, bring to a boil for 1 minute. Add sugar and, stirring, bring to a boil for 3 minutes. Remove from heat.
Let sit for 10 minutes and add 1 tablespoon chopped mint. Again, let sit to cool for 10 minutes. Taste and add more mint if desired. I didn't add any more mint.
Pour into airtight container and store in the fridge. I didn't use a sterilized jar because I know it won't last long!
Cioppino


Ingredients:
olive oil, yellow onion, garlic, red bell pepper, fresh parsley, tomato sauce, diced tomatoes, dry red wine, bay leaf, basil, oregano, tarragon, clams in shell, medium shrimp

Directions:
In an 8 quart pan over medium heat saute the onion, garlic, pepper and parsley in the oil until the onion is soft.
Stir in sauce and diced tomatoes, wine, bay leaf, basil, oregano and tarragon.
Cover and simmer for 20 minutes.
To broth add the clams and crab.
Cover and simmer gently until clams pop open.
Add Shrimp and simmer for 5 minutes more or until shrimp turns pink.
Ladle into bowls and serve with hot bread and butter.
Smoked Cheddar Cornbread With Scallions and Red Pepper


Ingredients:
yellow cornmeal, all-purpose flour, sugar, salt, baking soda, unsalted butter, buttermilk, eggs, smoked cheddar cheese, scallion, red sweet bell pepper

Directions:
Preheat oven to 400°F   Pam a 9X9X2 baking pan.
Sift  together the dry ingredients in medium bowl.  Blend in butter with pastry cutter.  Beat the butter milk and eggs in a large bowl.  Add cormeal to liquid and blend.
Gently fold in grated cheese, scallions, red peppers.  Blend until evenly ditributed throughout the batter.
Transfer batter to pan.  Bake until corn bread is golden and a toothpick comes out clean about 35 to 40 minutes.
Avocado- Mascarpone Dream Cream Dessert


Ingredients:
mascarpone cheese, sweetened condensed milk, avocado

Directions:
Combine mascarpone cheese, whipping cream, condensed milk, and ½ cup of diced avocados in a large mixing bowl.
With an electric mixer, beat all ingredients together until smooth and creamy.
Fold in remaining ½ cup of diced avocados into avocado cream.
Transfer to serving glasses. Cover and refrigerate until ready to serve.
Garnish with diced avocado. (Optional].
Frosted Cashew Cookies


Ingredients:
butter, brown sugar, egg, vanilla, flour, baking soda, baking powder, salt, sour cream, cashews, butter, vanilla, powdered sugar

Directions:
Preheat oven to 350°F.
Cream butter and brown sugar together, add egg and vanilla; mix well.
Sift the dry ingredients together and add to creamed mixture.
Add sour cream and cashews.
Drop the cookies by teaspoons onto the baking sheet and flatten cookies slightly.
Bake for ten minutes, or golden.
For frosting: lightly brown butter.
Mix in the vanilla, liquid coffee creamer and powdered sugar, adding a little more powdered sugar if needed for spreading consistency.
Frost cookies when cooled.
Masoor Pulao (Layered Minced Lamb and Lentils With Rice)


Ingredients:
saffron strand, basmati rice, lentils, lentils, onions, cinnamon sticks, whole cardamom pods, garlic, tomatoes, green chilies, garam masala, ground cumin, turmeric powder, red chili powder, ground lamb, plain yogurt, fresh coriander leaves, mint leaves, potatoes

Directions:
Make the saffron water by soaking the saffron strands in 200ml of hot water. Leave to stand until needed.
Wash the rice in warm to hot water and leave to soak in a bowl of water while you prepare the other ingredients.
Add the lentils to a large pan filled with 400ml hot water . Place over a low to medium heat and cook for approximately 30-45 minutes, until the lentils are tender. If necessary, add more hot water during cooking.
Heat two thirds of the vegetable oil in another large pan and heat until smoking hot. Add half the onions and fry until they are golden brown and crispy. Remove with a slotted spoon and place on kitchen paper to drain. Set aside.
In the same hot oil, add the potatoes and fry till they are almost done. Remove and drain on kitchen paper. Set aside.
Leave the oil in the pan and add the cinnamon sticks and cardamom pods. Allow the spices to sizzle for a few seconds then add the remaining raw onions and fry until golden brown.
Now add the garlic and ginger and stir for a few seconds.
Add the chopped tomatoes, green chillies, ground cumin, garam masala , turmeric and red chilli powder and stir for a minute or two.
Add the minced lamb and cook until browned then add the yoghurt and stir through. Cover the pan and cook on a low heat for 30 minutes.
Meanwhile, bring a large pan of water to the boil and add the rice. Add three teaspoons of salt and a drizzle of oil to prevent the rice from sticking. Cook until the rice becomes tender but not completely cooked through - about three minutes. Drain well and leave to stand.
Add the remaining oil to the empty rice pan and add a layer of the crispy-fried onions and a drizzle of the saffron water.
Next add a thin layer of rice, then a thin layer of the lentils and some of the lamb mixture. topped with a layer of the fried potatoes.
Repeat steps 11 and 12 several times until all the ingredients have been used up and you have a number of layers. Finish with a layer of fried onions and sprinkle over the chopped coriander and mint.
Cover the pan and cook over a low heat for 8-10 minutes.
Serve warm with Yogurt Raita or Mint Yogurt .
Fat Free, Low Cal Biscuits!


Ingredients:
self-rising flour, fat-free mayonnaise, skim milk, water

Directions:
Cut mayonnaise into flour until consistency is crumb-like., Add in milk and water, stirring until dough is formed., Drop or mold biscuits onto greased pan, and bake at 400 for 12 minutes.