xiaoxl/recipe_data huggingface dataset:
Wabbit-Approved Carrot Raisin Salad
Category: salad
By Tiffany

Are you a fan of traditional carrot raisin salad? Well, say goodbye to the heavy, mayo-ridden carrot raisin salads of the past and hello to this one with a yogurt base. It may sound strange, but once you try it this way, you may never go back to the original. Hope you enjoy it!!!

Ingredients:
½ cup plain yogurt
½ cup crushed pineapple in juice
3 large carrots, shredded
¼ cup raisins, or more to taste

Directions:
Mix yogurt and pineapple in a bowl until blended; fold in carrots and raisins.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 90.9
Fat: 0.7 g
Saturated fat: 0.3 g
Carbohydrates: 20.4 g
Sugars: 15.3 g
Dietary fiber: 2.1 g
Protein: 2.6 g
Cholesterol: 1.8 mg
Sodium: 60.1 mg
Apple & Orange Salad With Honey-Garlic Dressing


Ingredients:
honey, garlic clove, salt, pepper, bibb lettuce, red apple, green apple, oranges, walnuts

Directions:
Mix the oil, honey, garlic, salt and pepper in a jar (with lid] and shake before serving.
Tear or cut lettuce(s] into bite-size pieces and mix with apples and oranges.  Add the toasted nuts if desired and toss all with dressing. Serve immediately.
Black Bean Chili Soup


Ingredients:
onion, ground beef, garlic cloves, black beans, tomato sauce, salsa, ground cumin, chili powder, monterey jack pepper cheese, sour cream, cilantro

Directions:
Combine ground beef, onion and can of jalapeno salsa in a stock pot and cook on medium heat until beef is lightly browned.
Stir in garlic.
Add cans of black beans, beef stock, tomato sauce, jarred jalapeno pepper slices, olives, ground cumin, chipotle powder and cayenne chili powder and simmer for 30 minutes.
Top soup with shredded cheese, sour cream and chopped cilantro if desired.
Spicy Barley and Rice


Ingredients:
onion, olive oil, barley, reduced-sodium chicken broth, water, brown rice, fresh thyme sprigs, dried thyme, chipotle chile in adobo, fresh spinach, pecans, walnuts

Directions:
In saucepan cook onion in hot oil over medium heat for 5 minutes or until tender; stirring occasionally. Add barley; cook and stir 3 minutes or until barley starts to brown.
Carefully add broth, water, brown rice, dried thyme (if using], and chipotle pepper. Bring to boiling; reduce heat. Cover; simmer 45 minutes or until barley and rice are tender and most of liquid is absorbed.
Stir in fresh thyme (if using]. Remove from heat. Let stand 5 minutes. Stir in spinach and pecans just before serving. Makes 6 (2/3 cup] servings.
Cuban Beet Salad


Ingredients:
beets, red onion, olive oil, fresh parsley

Directions:
Scrub the beets and cut off the tops, leaving about an inch of stem. Cook the beets according to your preference - roasted or boiled. Either way, it will take about 45 minutes. The beets should be tender and easily pierced with a knife. Set aside to cool.
Meanwhile, put a kettle of water on to boil. Place the thinly sliced red onion in a sieve and pour the boiling water over them, allowing the water to drain into the sink. This will take the harshness from the onions.
Peel and slice the beets. You can cut them into thin wedges, or cut the beets in half and then into 1/4 inch slices.
Place beets, onions, parsley, lemon juice and olive oil in a bowl and toss to coat. Season with a bit of salt.
Cover and chill for at least an hour to let the flavors marry. Can be served cool or at room temperature.
Peaches N' Cream Pie


Ingredients:
flour, baking powder, salt, instant vanilla pudding, egg, milk, cream cheese, sugar, sugar, cinnamon

Directions:
Preheat oven to 350 degrees.
Mix flour, baking powder, salt, pudding, egg, and milk.
Pour into greased 10-inch pie plate.
Layer drained peach slices on top of batter.
Mix together cream cheese, sugar, and peach juice and spread over peach slices.
Mix together the 1 Tablespoon of sugar and 1/2 teaspoon of cinnamon and sprinkle over top.
Bake for 30-35 minutes or until browned.
Skillet Beef & Onion Hamburger Noodles


Ingredients:
hamburger, water, garlic powder

Directions:
Brown hamburger in skillet, once browned drain excess grease.
Add the 2 packets of the Lipton Beef & Onion soup mix and the 2 1/2 cups of water to the hamburger in skillet.  Season with Mrs Dash and garlic powder, then add the egg noodles, bring to a boil, then simmer for 10 minutes for the noodles to cook and thicken the sauce. Stir frequently to prevent sticking. Season with salt & pepper to taste.
Asian Pot Roast in an Instant Pot®
Category: main-dish
By dlc1955dec

A very good-tasting way to make pot roast. Serve with Japanese zucchini and onion.

Ingredients:
3 tablespoons olive oil
1 (2 pound) chuck roast trimmed of excess fat, or more to taste
1  onion, chopped
2 tablespoons minced fresh ginger
3 cloves garlic, minced
salt and ground black pepper to taste
⅔ cup water
¼ cup tamari
15 drops liquid stevia
1  beef bouillon cube
2 tablespoons arrowroot powder
2  red bell peppers, cut into strips
¼ cup chopped cilantro

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons olive oil; when hot, add chuck roast and brown on all sides, about 10 minutes. Remove roast and set aside. Add remaining olive oil to the pot. Add onion, ginger, garlic, salt, and pepper; cook and stir for 5 minutes. Add water, tamari, stevia, and bouillon cube. Return roast to the pot. Close and lock the lid; set pressure to High and set the timer for 60 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. Remove roast and transfer to a plate. Add red bell peppers to the pot and whisk in arrowroot. Set pot to Saute mode; cook and stir until sauce is thickened and bell peppers are softened, about 5 minutes. Return roast to pot; stir until heated through, about 3 minutes more. Top with chopped cilantro.

Prep time: 30 mins
Cook time: 1 hr 35 mins
Total time: 2 hrs 20 mins
Yields: 1 2-pound chuck roast

Calories: 336.8
Fat: 24 g
Saturated fat: 7.7 g
Carbohydrates: 9.8 g
Sugars: 3.6 g
Dietary fiber: 1.7 g
Protein: 19.9 g
Cholesterol: 68.8 mg
Sodium: 882.3 mg
Peach Tart


Ingredients:
butter, sugar, all-purpose flour, baking powder, salt, vanilla, flour

Directions:
Wash, peel, stone and cut the peaches into slices, no more than 1/4-inch thick.  Set aside.
Cream the butter and sugar. Beat in the eggs.
Sift or stir together the dry ingredients, then fold into the batter.
Stir in the vanilla.
Grease and lightly flour a 10-inch springform pan.
Spoon 2/3's of the batter into the pan.
Cover with the sliced fruit.
Add remaining batter, spreading evenly.
Bake 1 hour at 375 degrees. Remove and cool in pan 15 minutes, before turning out to cool completely.
This tart will keep under refrigeration for 1 week, covered.
Linguine with Ham


Ingredients:
linguine, butter, margarine, ham, fresh mushrooms, parmesan cheese

Directions:
In a 6-quart Dutch oven, cook linguines according to package directions.
Drain, return to Dutch oven.
Add butter, ham, and mushrooms.
In a small bowl combine whipping cream and egg yolks; beat well.
Slowly stir the egg mixture into the linguine, mixing well.
Add 1/4 of the grated Parmesan cheese.
Cook over medium heat until thickened, stirring gently.
Spoon onto individual serving plates.
Sprinkle with the remaining Parmesan cheese.
Hamburger Crescent Pie


Ingredients:
hamburger, onion, tomato sauce, sour cream

Directions:
Cook hamburger and onion until meat is browned; drain.
Stir in tomato sauce and taco seasoning.
Bring to a boil and simmer uncovered for 5 minutes.
Separate crescent rolls into 8 triangles.
Place in a greased 9" pie plate with points toward the center.
Press into bottom and up the sides.
Sprinkle 1 cup chips over crust. Top with meat mixture.
Spread sour cream over meat.
Sprinkle with cheese and remaining chips.
Bake at 350 degrees for 20-25 minutes or until cheese is melted and crust is golden brown.
Let set for 5 minutes before cutting.
Spicy Peanut Chicken Wings


Ingredients:
chicken wings, peanut butter, soy sauce, honey, garlic clove, crushed red pepper flakes, fresh cilantro

Directions:
Chop tips off the chicken wings; discard.
Preheat oven to 400 degrees.
Line a baking pan with foil (this will save clean-up later].
Place the chicken wings in a single layer on the tray; salt and pepper them lightly.
Bake the wings for about 30 minutes until they are just beginning to brown and get crisp.
While the wings are baking, combine the peanut butter, soy sauce, honey, garlic, and the hot peppers in a small saucepan.
Heat the mixture over low heat, stirring until well blended and spreadable.
Spoon or brush the peanut sauce generously over the wings.
Return the wings to the oven for 10- 15 minutes until the sauce is set.
(Do not allow the sauce to burn.] Remove the wings from the oven and sprinkle immediately with the chopped peanuts and cilantro.
Let cool slightly before serving.
Frutti Di Mare
Category: soups-stews-and-chili
By Brian Genest

Literally “fruit of the sea”. This is a seafood extravaganza ladled over pasta with an immensely flavorful sauce. And it's very fast and easy.

Ingredients:
1 tablespoon olive oil
4 cloves garlic, minced
1 ½ tablespoons crushed red pepper
1 ½ cups Chardonnay white wine
1 cup clam juice
6 cups marinara sauce
8 leaves fresh basil, coarsely chopped
1 pinch salt
1 (16 ounce) package linguine pasta
1 pound uncooked medium shrimp, peeled and deveined
⅓ pound scallops
3 whole lobster tails, shelled, cleaned, and chopped
24 medium mussels mussels, cleaned and debearded
24 medium (blank)s littleneck clams, scrubbed
1 tablespoon chopped fresh parsley, or to taste
2 tablespoons grated Parmesan cheese, or to taste

Directions:
Pour olive oil into a large pan over medium heat. Add garlic and crushed red pepper; cook until fragrant, 30 to 40 seconds. Pour in white wine and increase heat to medium-high. Let wine reduce by half, about 8 minutes. Add clam juice and reduce heat to medium-low. Pour in marinara, basil, and salt. Let simmer to let flavors marry, about 20 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside. Add shrimp, scallops, lobster, mussels, and clams to the sauce and cook until clams and mussels open, scallops are opaque, shrimp is pink, and lobster is red on the outside and opaque on the inside, 8 to 10 minutes. Toss linguine in sauce until it's thick enough to coat the noodles (it will still be a relatively thin sauce), about 3 minutes. Plate noodles and load up with seafood and sauce. Garnish with parsley, and serve immediately with Parmesan cheese.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 683.8
Fat: 14.7 g
Saturated fat: 3.9 g
Carbohydrates: 75.7 g
Sugars: 19 g
Dietary fiber: 7.1 g
Protein: 52.2 g
Cholesterol: 187.2 mg
Sodium: 1440.1 mg
Roasted Carrot and Tahini Soup
Category: soups-stews-and-chili
By France C

A little sweet, a little creamy, a little nutty. Combine that with a variety of spices and you have a flavorful carrot soup!  Garnish with shelled pumpkin seeds if desired.

Ingredients:
1 ½ pounds carrots, peeled and cut 1-inch pieces
1 small yellow onion, cut into 1-inch pieces
3 cloves garlic, peeled
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
4 cups vegetable broth
⅓ cup tahini
½ teaspoon curry powder
½ teaspoon ground coriander
¼ teaspoon ground ginger
⅛ teaspoon ground turmeric
⅛ teaspoon ground cardamom
⅓ cup heavy cream
salt and ground black pepper to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil. Combine carrots, onion, and garlic in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread vegetables evenly on the baking sheet. Roast in the preheated oven until lightly browned and soft, about 25 minutes. Combine 2 cups vegetable broth with 1/2 of the cooked vegetables in a blender jar. Puree until smooth and pour into a large saucepan over medium heat. Puree remaining broth and vegetables with tahini; pour into the saucepan. Add curry powder, coriander, ginger, turmeric, and cardamom to the vegetable puree. Stir until warm. Stir in heavy cream and remove from heat. Season with salt and pepper. Ladle soup into bowls.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 370.1
Fat: 27.7 g
Saturated fat: 7.3 g
Carbohydrates: 28 g
Sugars: 11.9 g
Dietary fiber: 8.4 g
Protein: 7.6 g
Cholesterol: 27.2 mg
Sodium: 920.9 mg
Failsafe Chips


Ingredients:
"potatoes"

Directions:
Peel potatoes, and cut into desired shape, I usually do wedges., In a bowl cover potato with oil and then add garlic salt. Coat evenly., Place in a 200°C oven and cook for 20 – 30 minutes, depends on cut of chip.
Chef John's Creamy Corn Pudding
Category: side-dish
By Chef John

Corn pudding doesn't get the same attention as some other holiday side dishes, but it's a real crowd-pleaser that pairs perfectly with all your favorite special-occasion meats.

Ingredients:
2 pounds frozen yellow corn, thawed and drained
3 tablespoons maple syrup
6  large eggs
½ cup milk
3 teaspoons kosher salt (cut in half if using fine salt)
¼ teaspoon cayenne pepper
¼ cup all-purpose flour
1 teaspoon baking powder
1 ½ cups heavy cream
½ cup melted butter, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone pad. Place an 8x11-inch baking dish on the pad. Place corn in a blender or food processor. Add maple syrup, eggs, milk, kosher salt, cayenne pepper, flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients. Pulse mixture until it begins to come together. Then increase setting to high and blend until completely smooth, 2 or 3 minutes. Transfer mixture to a mixing bowl. Add heavy cream and 2/3 of the melted butter. Whisk to thoroughly blend. Grease baking dish with the rest of the butter. Pour batter into baking dish. Bake in preheated oven on the baking sheet until pudding is browned and set, between 60 and 75 minutes depending on the size and shape of your baking dish.

Prep time: 10 mins
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 300.8
Fat: 22 g
Saturated fat: 12.7 g
Carbohydrates: 22.7 g
Sugars: 6.2 g
Dietary fiber: 1.9 g
Protein: 6.7 g
Cholesterol: 154.9 mg
Sodium: 574.9 mg
Brie and Egg Strata


Ingredients:
olive oil, onions, yukon gold potatoes, red bell pepper, grape tomatoes, salt, egg substitute, eggs, fresh ground black pepper, 1% low-fat milk, fresh parsley

Directions:
Heat oil in a large nonstick skillet over medium-high heat.
Add onion, potato, and bell pepper; saute 4 minutes or until tender.
Stir in tomatoes; saute 2 minutes, stir in 1/2 teaspoons salt.
Combine onion mixture and bread.
Place half of bread mixture into a 13x9-inch baking dish coated with cooking spray.  Sprinkle with half of Brie.
Top with remaining bread mixture and remaining Brie.
Put egg substitue and eggs in a medium bowl.
Add remaining 1/2 teaspoons salt, herbes de Provence, and pepper.
Add milk, stirring with a whisk until well blended.
Pour egg mixture over the bread.
Let stand 30 minutes.
Preheat oven to 350.
Bake for 50 minutes or until set. Sprinkle with parsley.
Serve immediately.
OVERNIGHT INSTRUCTIONS.
**The night before, assemble and layer the casserole without the egg mixture (steps one and two]; cover and refrigerate.
Combine the egg mixture (step three], and refrigerate in a separate container.
In the morning, pour the egg mixture over the bread mixture; allow the strata to stand for 30 minutes before baking.
Russian Poppy Seed Roll
Category: bread
By Anonymous

This classic Russian yeast bread is filled with a sweet poppy seed filling with honey, raisins, and nuts. Simply delicious

Ingredients:
1 cup warm milk
2 (.25 ounce) packages active dry yeast
1 teaspoon white sugar
½ cup white sugar
½ teaspoon lemon zest
2  eggs
2  egg yolks
¼ teaspoon salt
6 cups all-purpose flour
7 tablespoons unsalted butter, melted
2 cups poppy seeds
1 cup milk, or as needed
½ cup raisins
2  egg whites
¼ cup honey
¼ cup white sugar
¼ cup chopped walnuts
3 ½ tablespoons unsalted butter, softened
1  egg
1 tablespoon water

Directions:
Combine warm milk, yeast, and 1 teaspoon sugar in a large bowl; stir well. Let stand until yeast softens and begins to form a bubbly foam, about 5 minutes. Stir 1/2 cup sugar and lemon zest into the yeast mixture. Whisk in 2 eggs and egg yolks, 1 at time, mixing well after each addition. Add salt. Stir in flour gradually. Add melted butter and blend well. Knead dough until glossy and elastic, about 10 minutes. Form into a ball and place in a large, lightly-oiled bowl and turn to coat. Cover with a clean towel and let rise in a warm place until doubled in volume, about 1 hour. Place poppy seeds in a small pot and cover with 1 cup milk or more as needed. Bring to a simmer over medium heat. Remove from heat and let sit, 15 to 20 minutes. Drain milk. Pulse poppy seeds in a food processor, or leave them as is. Add raisins, egg whites, honey, 1/4 cup sugar, walnuts, and 3 1/2 tablespoons butter to poppy seeds and stir to combine for the filling. Punch down dough, turn out onto a lightly floured surface, and knead briefly. Divide dough in half and roll one portion into a 10-inch sheet. Cover with 1/2 the filling, leaving a 1/4- to 1/2-inch edge. Roll up into a log. Repeat with the second half. Arrange both rolls onto a greased baking sheet. Cover with a kitchen towel and let rise until doubled in volume, about 30 minutes more. Preheat oven to 350 degrees F (175 degrees C). Whisk remaining egg with 1 tablespoon water; brush mixture over tops of rolls. Bake rolls in the preheated oven until golden, 20 to 25 minutes.

Prep time: 45 mins
Cook time: 25 mins
Total time: 2 hrs 40 mins
Yields: 16 rolls

Calories: 447.6
Fat: 18.9 g
Saturated fat: 6.7 g
Carbohydrates: 60 g
Sugars: 21.1 g
Dietary fiber: 3.5 g
Protein: 11.7 g
Cholesterol: 83 mg
Sodium: 76.7 mg
Pumpkin Ginger Scones
Category: bread
By Sandi R.

Buttery sweet, spiced pumpkin scones with a sweet and spicy ginger icing drizzled over. Huge hit with the family.

Ingredients:
2 cups all-purpose flour
⅓ cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
¼ teaspoon salt
⅛ teaspoon ground nutmeg
½ cup unsalted butter, cut into pieces
⅓ cup raisins  (Optional)
¼ cup chopped toasted pecans  (Optional)
½ cup pure pumpkin puree
⅓ cup buttermilk, or more as needed
1 teaspoon pure vanilla extract
1 large egg
1 tablespoon milk
1 tablespoon coarse sugar, or as needed
½ cup powdered sugar, or as needed
2 tablespoons milk
1 tablespoon molasses
½ teaspoon ground ginger
⅛ teaspoon ground cinnamon

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Mix flour, brown sugar, baking powder, baking soda, ginger, cinnamon, pumpkin pie spice, salt, and nutmeg together in a large bowl. Cut the butter into the flour mixture with a pastry blender or fork until mixture looks like coarse crumbs. Stir in raisins and pecans. Whisk pumpkin, buttermilk, and vanilla extract together in a separate bowl. Stir into the flour mixture with a wooden spoon, mixing just until dough comes together; do not overmix. Transfer to a lightly floured surface and knead gently, 4 to 5 times; dough will be sticky. Pat into a circle that is about 7 inches across, and about 1 1/2 inches thick. Cut in half, then cut each half into 4 triangular pie-shaped wedges. Place scones onto the prepared baking sheet. Whisk egg and milk together in a bowl. Brush the tops of the scones with egg wash. Sprinkle tops heavily with coarse sugar. Bake on the middle or top rack of the preheated oven until golden brown and a toothpick inserted into the middle of a scone comes out clean, about 20 minutes. Slide scones, still on parchment paper, onto a counter or wire rack to cool. While cooling, combine powdered sugar, milk, molasses, ginger, and cinnamon for the icing in a small saucepan. Heat over medium-high heat until it boils, about 5 minutes. Allow to cool partially, 3 to 5 minutes. Drizzle over scones; allow icing to harden before serving.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 8 scones

Calories: 363
Fat: 15.2 g
Saturated fat: 7.9 g
Carbohydrates: 52.7 g
Sugars: 25.2 g
Dietary fiber: 2 g
Protein: 5.4 g
Cholesterol: 54.6 mg
Sodium: 277.7 mg
Perfect Chicken and Dumplings


Ingredients:
chicken, water, chicken bouillon cubes, egg, flour

Directions:
Boil the chicken in the water and bouillon cubes.
You can use any combination of chicken parts, just be sure to use chicken with the skin on.
When the chicken is done, remove it from the broth and chop the meat into bite sized pieces.
Take 1 cup of the broth and add the egg and enough flour to make a stiff dough.
Roll the dough out on a floured surface and cut into strips about 1x2inches.
(dough should be about 1/8th of an inch thick].
Drop the strips into the remaining broth (it should be boiling first].
Simmer them for 30 minutes.
Add the chicken pieces during the last 5 minutes.
Add salt and pepper if needed.
Tasty Skillet Burgers


Ingredients:
ground beef, salt, black pepper, Worcestershire sauce, chili sauce, eggs, cheese

Directions:
Combine all ingredient in a large bowl and mix together thoroughly.
Form into 1/4 lb patties and place in fridge for 30 mins.
Place patties in skillet on medium heat.
Cook patties 3:30 on each side.
When pattie is close to being done add cheese, cover and let cheese melt for about 30 secs.
Top burgers with condiments and toppings of your choice. Enjoy.
Gerri's No Peek Chicken


Ingredients:
milk, water, white rice, boneless skinless chicken breasts

Directions:
Preheat oven to 350 degrees farenheit. In a large bowl mix first 5 ingredients together.
Place chicken in 9x13 baking dish and pour mixture over top of chicken.
Cover with foil and bake for 1 1/2 hours in preheated oven.