xiaoxl/recipe_data huggingface dataset:
Melitzanosalata Agioritiki (Athenian Eggplant Salad)
Category: salad
By constantina

There are different ways to make eggplant salad, a very common summer salad in my country. This is a version called 'agioritiki' named from mount Athos (Agion Oros). It's refreshing with smoky flavor and can stay refrigerated up to three days. Serve it as a salad or on top of whole-wheat bread slices.

Ingredients:
1 large eggplant, washed
1  tomato, seeded and chopped
1 small onion, diced
2 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil
2 tablespoons distilled white vinegar
½ cup crumbled feta cheese
salt to taste

Directions:
Preheat an outdoor grill for medium-high heat. Pierce the eggplant a few times with the tip of a paring knife or fork. Cook eggplant on preheated grill, turning often, until the skin is charred and the eggplant is tender, about 15 minutes. Set aside until cool enough to handle. Remove the skin from the eggplant and dice the pulp. Place into a mixing bowl, and add tomato, onion, parsley, olive oil, vinegar, and feta cheese; mix well. Refrigerate for one hour, and season to taste with salt before serving.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 50 mins
Yields: 4 cups

Calories: 99.1
Fat: 6.9 g
Saturated fat: 2.9 g
Carbohydrates: 7 g
Sugars: 3.4 g
Dietary fiber: 3.2 g
Protein: 3.4 g
Cholesterol: 14 mg
Sodium: 179.1 mg
Fruit and Berry Salad on Romaine


Ingredients:
romaine lettuce hearts, strawberries, red grapes, frozen blueberries, fuji apple, lemon, salted peanuts, banana

Directions:
Wash and chop Romaine into 1" squares, put in large bowl.
Halve or quarter strawberries lengthwise and put in bowl.
Halve grapes and put in bowl.
Toss in frozen blueberries.
Core apple and cut into 6 sections, slice 3 sections very thinly and put slices in small amount of water and juice of 1 lemon to retard oxidation. Eat remaining slices.
After apple slices are well covered with the lemon liquid, drain and put them in bowl with other ingredients.
Chop peanuts finely using whatever you want and sprinkle an appropriate amount over the salad.
Season lightly with the Raspberry vinaigrette to taste and toss salad together.
Dish up and top with banana slices immediately prior to serving.
NOTE: All quantities of fruits and berries are guess-timates and roughly equal to one another. The lettuce should not overwhelm the fruits and berries, but should be a roughly equal partner. The peanuts add a very nice quasi-asian taste to the final product.
Monday Night Cabbage, Bacon and Peppers


Ingredients:
bacon, red onion, red bell pepper, green bell pepper, cabbage, cabbage

Directions:
In a large non-stick skillet fry bacon, remove from skillet and drain on paper towels.  When cool enough to handle chop coarsely and set aside.
Remove all but 1 TBL of bacon grease.
Heat skillet over medium heat (adjust as needed] and add the peppers and cook for about 5 to 6 minutes.
Add the onion and cook until just crisp tender.
Add the cabbage and wilt until the desired tenderness, about 10 minutes.
Add the bacon back to the skillet and mix well.
Add salt and lots of pepper to taste.
Enjoy!
The Perfect Faux Tato/Turnip


Ingredients:
turnips, Philadelphia Cream Cheese, salt, pepper

Directions:
Peel and cube turnips.
Cover with cold water - add a pinch of salt and boil until fork tender.
Drain WELL -.
Add cream cheese (I usually pick a flavored one - i.e. onion, or roasted garlic] and mash.
Return to LOW heat to allow some of the excess moisture to evaporate--stir occasionally.
Add pepper and any other seasoning desired for flavor.
Serve.
FIVE-SPICE CRANBERRY MOONCAKE COOKIES FROM THE COOKIE BOOK


Ingredients:
cranberries, dried tart cherry, light brown sugar, water, five-spice powder, pecans, pistachios, white chocolate, unsalted butter, granulated sugar, eggs, real vanilla extract, bread flour, all-purpose flour, sea salt, powdered sugar, milk

Directions:
To make the Five-Spice Filling, in a medium heavy-bottomed saucepan, add the cranberries, cherries, brown sugar, water and five-spice powder and bring to a boil. Reduce to a simmer, stirring frequently for about 6 minutes, or until the cranberries have popped and most of the liquid has evaporated. Set aside to cool completely.
In a food processor fitted with the blade, add the walnuts and run the machine until they are finely chopped. Add in the chocolate and pulse several times until the chocolate is finely chopped and the mixture is blended. Finally add in the cooled cranberry mixture and pulse the machine to combine. Place the mixture in the fridge to firm up some more while you make your cookie.
To make the cookies, in an electric stand mixer fitted with the paddle attachment,  add the butter and sugar and mix on medium until light and fluffy, about 4 minutes. Scrape down the sides and bottom of the bowl and add in the eggs and egg yolk, one at a time, making sure to completely blend the first before adding the next. Add in the vanilla and blend for 1 minute more, again scraping down the sides and bottom.
In a large bowl, whisk together the bread flour, all-purpose flour and sea salt. Add to the butter mixture and run the machine for 1 minute more or until just blended. Separate the dough into 23, roughly 3-tablespoon-sized (42-g] balls. It’s messy. Sorry.
To assemble, cover a baking sheet with parchment paper. Press your thumb in the center of the cookie dough ball and make enough space for the filling. Put about 1 teaspoon of filling in there and then press the dough over to enclose it. It’s ok if the dough gets stained from the cranberries, it looks pretty once baked and I actually found myself purposely making it happen. Just make sure the actual filling is encapsulated by the dough.
Lightly flour a clean surface as well as the dough ball and the mooncake mold. Press a 5 3/4 x 2 1/2–inch (14.5 x 6.5–cm] mold, or cookie stamp, down on the dough ball until it meets some resistance. Gently tap the mold on the counter to release the mooncake cookie and place on the prepared baking sheet leaving 11/2 inches (3.7 cm] between cookies. Freeze the cookies for 1 hour or refrigerate for 2 hours.
Preheat the oven to 350 degrees F (177 degrees C]. Bake one sheet at a time in the center of the oven for 17 to 18 minutes. Let the cookies cool completely on the baking sheet.
To make the glaze, once the cookies are cool, in a small bowl whisk together the powdered sugar, milk and orange juice. Invert the mooncakes into the glaze, letting the excess drip back into the bowl. Scrape the side of your finger over the surface of the mooncake to remove any excess glaze.
Buy the book! https://www.amazon.com/Cookie-Book-Decadent-Bites-Occasion/dp/1624146376/.
Buy the mooncake mold! https://amzn.to/2Kzfbx7.
Crock Pot Stuffed Bell Peppers


Ingredients:
green bell peppers, Worcestershire sauce, onion, mustard, salt, corn, fresh ground pepper

Directions:
Remove the tops of peppers and remove seeds and core., Arrange in crock pot so standing upright., In mixing bowl, combine sirloin, onion, salt, corn, 1 can of soup., Spoon mixture into peppers, pressing down to fill completely., May overload a bit at the tops., Combine the other can of soup with Worcestershire and mustard., Spoon mixture over the peppers., Add pepper to taste., Cover and cook on low for 8-9 hours.
Sassy Burgers


Ingredients:
lean ground beef, salsa, monterey jack pepper cheese

Directions:
In a large mixing bowl, combine beef, taco seasoning, and 1/4 cup salsa, and shape into 8 patties.
Grill patties 12 minutes, or until cooked thoroughly, if broiling place patties on broiler pan 4-5 inches from heat and broil until cooked thoroughly, turning once during cooking.
When patties are almost done, place rolls cut-side down on grill and heat 1-2 minutes.
Place 8 patties on bottom half of bun, to with cheese and cook an additional 1 minute or until cheese melts.
Top with 1 tablespoon salsa, and top with remaining bun half.
Spinach Dip


Ingredients:
frozen spinach, cream cheese, plain yogurt, garlic cloves, cayenne pepper, salt, curry powder

Directions:
Cook spinach according to package directions; drain thoroughly.
Place all ingredients in blender and process until smooth.
Chill for at least 3 hours before serving with vegetables or chips.  For a milder dip, mix in a little cottage cheese before serving.
The tip tastes completely different depending on whether or not you use the curry powder, so do try both versions.  :]  I usually make it without, but that's only because some folks don't enjoy curry --  myself, I'm hard pressed to choose version I prefer.
Frozen Mocha Cheesecake


Ingredients:
granulated sugar, butter, cream cheese, sweetened condensed milk, instant coffee, hot water

Directions:
Crust: In a small bowl, combine cookie crumbs, sugar & butter.  Mix well.  Press mixture in a 9in. spring-form or a 13x9 inch pan.  Pat evenly to cover all sides and bottom. Place in freezer.
Filling: In a large bowl, beat cream cheese until fluffy.  Add milk & chocolate syrup.  Beat until smooth.  In small bowl, dissolve coffee in water.  Add to cream cheese mixture & stir well.  Fold in whipped cream.  Pour filling into chilled pan.  Cover & freeze for 6 hours.  Sprinkle with additional cookie crumbs.
Easy Creamy Chicken Pasta


Ingredients:
butter, boneless chicken breast, onion, garlic cloves, chicken broth, diced tomatoes, broccoli, pepper, cream cheese, pasta

Directions:
Melt butter in skillet., Add chicken, onions and garlic and sautee until chicken is browned., Remove chicken from pan and set aside., Add chicken broth, tomatoes, broccoli and pepper., Cook till tender., Add chicken and simmer another 2-3 minutes., Stir in cream cheese until melted., Add cooked pasta and toss.
Syrian Olive Pastries


Ingredients:
flour, baking powder, salt, olive oil, green olives, pitted black olives, cayenne pepper, fresh oregano, milk

Directions:
Olive Oil Pastry.
Combine flour, baking powder and salt in a large bowl and make a well in the centre. Pour oil and orange juice into the well, then mix to form a smooth, satiny dough. Cover dough with plastic wrap and leave to rest for 30 minutes while preparing the filling. Preheat the oven to 180°C.
For the olive filling.
Combine all the filling ingredients in a bowl and mix well, then divide in half.
For the egg-yolk glaze.
Divide the rested dough into 2 equal portions then roll out each portion into a rectangle measuring 20cm x 24cm. Scatter each rectangle with half of the olive mixture to evenly cover pastry. Roll up to form a log. Transfer the logs to a baking tray pre-lined with non-stick baking paper and lightly brush each roll with the egg-yolk glaze. Bake for 35-40 minutes or until golden brown. Remove to wire rack to cool. Once cold, slice into 1cm-thick rounds and serve. Makes 36.
Chicken in Onion and Mustard Sauce
Category: meat-and-poultry
By sonnet

Surprisingly mild and easy to make, this dish takes to substitutions well depending on what you have in the house. Despite the name, even my young children enjoy this chicken! It's quick, easy, and something different for dinner. Apple juice may be substituted for the applesauce and wine. Grainy, spicier mustards will create a spicier sauce; mild or sweet mustards will create a milder sauce.

Ingredients:
1 tablespoon butter
3  skinless, boneless chicken breast halves
1 pinch ground black pepper
1 small red onion, sliced
1 tablespoon dried parsley
½ cup applesauce
¼ cup white wine
2 tablespoons mustard
¼ cup half-and-half cream
½ cup chopped walnuts

Directions:
Melt the butter in a skillet over medium heat. Season the chicken on both sides with pepper; cook the chicken breasts in the butter until no longer pink in the center and the juices run clear, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the breasts from the pan and set aside. Stir together the onion, parsley, applesauce, wine, mustard, and half-and-half in the pan; bring the mixture to a boil and cook about 5 minutes. Return the chicken to the pan; add the walnuts. Allow to cook until the chicken is warm, 3 to 5 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 3 servings

Calories: 388.3
Fat: 23.1 g
Saturated fat: 6.1 g
Carbohydrates: 12.3 g
Sugars: 6 g
Dietary fiber: 2.8 g
Protein: 31 g
Cholesterol: 89.5 mg
Sodium: 220 mg
Dad's Maple Syrup


Ingredients:
brown sugar, granulated sugar, light corn syrup, water

Directions:
Mix ingredients together in a pyrex or other heat-safe bowl., Microwave until sugar is dissolved., Enjoy!
Sekanjabin


Ingredients:
sugar, water, red wine vinegar, white wine vinegar, mint leaf

Directions:
Dissolve sugar in water in a medium pot.
When it reaches the simmer, add the vinegar and mint. Simmer slowly for 30 minutes.
Strain into a storage bottle. Can be kept at room temperature indefinitely if sealed.
To drink, mix 2 tablespoons of syrup with 1 cup of cold or hot water.
Sugar-free variation: Increase water to 3 cups. Simmer water, mint and vinegar for 30 minutes. When cool, add 80-90 1-gram packets (to taste] of aspartame-based sweetner (Equal or similar brand].
Coconut Curry Chili
Category: soups-stews-and-chili
By usmcwifey

The coconut, curry, and mango chutney really put the flavor in this one. I put this together one night with what I had, and loved the results. It tastes better the next day, just like most chili. This freezes well. Seriously, you have to try it.  Serve by itself, with rice, and/or with naan bread.

Ingredients:
½ pound ground turkey
2 (10.75 ounce) cans  tomato soup
1 ¼ cups water
1 tablespoon minced garlic
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
½ cup chopped carrot
¼ cup mango chutney
3 tablespoons curry powder
1 teaspoon onion powder
salt and ground black pepper to taste
½ cup coconut milk, divided

Directions:
Break the ground turkey into small pieces into a large skillet over medium heat. Cook and stir the turkey, continuing to break it into smaller pieces, until completely browned, 5 to 7 minutes. Drain as much grease as possible from the turkey. Combine tomato soup, water, and minced garlic in a large pot; bring to a boil. Add the turkey to the pot and return the mixture to a boil and reduce heat to medium-low. Stir chickpeas, red kidney beans, carrot, chutney, curry powder, onion powder, salt, and black pepper through the turkey mixture; bring to a simmer, place a cover on the pot, and cook until the chickpeas are tender, about 15 minutes. Stir 1/4 cup coconut milk through the chili, return cover to the pot, and simmer another 15 minutes. Pour the remaining 1/4 cup coconut milk into the chili, stir, and simmer 30 minutes more.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 311.8
Fat: 9.7 g
Saturated fat: 4.7 g
Carbohydrates: 43.4 g
Sugars: 11.8 g
Dietary fiber: 8.6 g
Protein: 16.4 g
Cholesterol: 27.9 mg
Sodium: 890.4 mg
Thai Chicken Slaw Burgers
Category: world-cuisine
By CINDYJAKE

One of my family's favorite meals! We vary the toppings by sometimes using cabbage slaw and other times broccoli slaw. Super healthy and low in fat! We've also substituted iceberg lettuce leaves for the buns to lower the calories. Messier but so yummy! Serve any extra slaw on the side. You can serve these over rice or on a bed of salad, too. We've also turned them into lettuce wraps to save more calories!

Ingredients:
8  hamburger buns, split
2 tablespoons butter
½  onion, chopped
2 tablespoons tomato paste
2 cloves garlic, minced
3 tablespoons Thai sweet chili sauce, or more to taste
1 tablespoon Worcestershire sauce
1 teaspoon white sugar
2 pounds boneless, skinless chicken breast, or more to taste, cut in bite-size pieces
2 tablespoons olive oil
3 tablespoons sweet pickle relish
3 tablespoons lemon juice
2 tablespoons honey
2 cups coleslaw mix

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange hamburger buns, cut-sides facing up, in a single layer on a baking sheet. Toast buns under the preheated broiler until toasted, 30 to 60 seconds. Melt butter in a large skillet over medium heat. Cook and stir onion, tomato paste, and garlic in hot butter until onion is softened, about 5 minutes. Stir chili sauce, Worcestershire sauce, and sugar into onion mixture. Stir chicken and olive oil into the skillet; cook and stir until chicken is no longer pink in the center, 5 to 10 minutes. Whisk relish, lemon juice, and honey together in a large bowl; add coleslaw blend and toss to coat. Spoon chicken mixture into toasted buns and top with coleslaw.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 379
Fat: 12.6 g
Saturated fat: 3.9 g
Carbohydrates: 36 g
Sugars: 9.5 g
Dietary fiber: 2 g
Protein: 29.7 g
Cholesterol: 78.2 mg
Sodium: 488.3 mg
Chinese Egg Tarts
Category: desserts
By noopster

These Chinese egg tarts are a very good dessert that's almost like a custard! Use caution when eating the tart since the inside can still be very hot.

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon white sugar
¼ teaspoon baking powder
⅛ teaspoon salt
4 ounces butter, softened
3 tablespoons cold water
¾ cup hot water
½ cup white sugar
3  eggs
2 tablespoons evaporated milk
¼ teaspoon vanilla extract

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease 12 small (3 1/2-inch) fluted brioche pans. Sift flour, sugar, baking powder, and salt together in a mixing bowl. Add butter and cold water; mix until dough forms into a ball. Roll dough on a lightly floured work surface with a lightly floured rolling pin to 1/8-inch thickness. Cut dough into rounds and press lightly into the prepared pans. Mix hot water and sugar in a bowl until sugar melts. Whisk in eggs; pour in evaporated milk and vanilla extract and mix well. Divide egg mixture between dough shells. Bake in the preheated oven until egg is almost firm in the middle, 14 to 16 minutes. Let cool 10 minutes before transferring to a wire rack.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 tarts

Calories: 179.3
Fat: 9.2 g
Saturated fat: 5.3 g
Carbohydrates: 21 g
Sugars: 9.1 g
Dietary fiber: 0.4 g
Protein: 3.5 g
Cholesterol: 67.4 mg
Sodium: 109.5 mg
Cashew Chow Mein


Ingredients:
ginger, garlic cloves, celery ribs, broccoli, green onions, cashews, broth, cornstarch, low sodium soy sauce

Directions:
Stir fry in a pan ingredients 1-7 then set aside., Bring to a boil all of the sauce ingredients until thick., Pour sauce over the veggies, then add the noodles and toasted cashews., Serve by itself or with rice.
Delicious Simple Marinade for Roast Leg of Lamb


Ingredients:
honey, Dijon mustard, rosemary, oregano, garlic cloves, lemon juice, black pepper, coarse sea salt, mint

Directions:
Mix together all the ingredients. Taste and make adjustments to seasoning according to taste.
Using a sharp knife, make several small slits into the leg of lamb to allow marinade to penetrate. Thoroughly baste the leg of lamb in the marinade.
Place the lamb, along with the marinade, in a dish big enough to hold the meat. Pour the remaining marinade over it, and place in the refrigerator.
Allow to marinate overnight, turning once. Baste meat once more before putting into the oven to roast.
Enjoy!
Veal or Chicken Scaloppine With Saffron Cream Sauce


Ingredients:
salt, pepper, butter, olive oil, cremini mushrooms, shallots, dry white wine, broth, saffron thread, heavy cream, frozen green pea, lemon

Directions:
Sprinkle the meat with salt and pepper.
Melt 1/2 T Butter and 2 tsp of oil in heavy frying pan over high heat.
Working in batches, add meat and saute until just cooked through and golden, about 45-60 seconds per side.
Transfer to a platter and tent with foil to keep warm. Repeat with more butter and oil as necessary.
Melt 1 T butter and add 1 T oil in same pan over high heat. Add the mishrooms and shallots, sprinkle with salt and pepper and saute until mushrooms are golden brown, about 8 minutes.
Add wine, broth and saffron and simmer until the liquid is reduced by half, about 5 minutes.
Add cream and boil until the sauce thickens slightly, stirring often, about 4 minutes.
Add peas and return the sauce to a simmer.
Season sauce with salt & pepper to taste.
Pour sauce over scaloppini and serve with lemon wedges.
Spanish Rice with Ground Beef
Category: everyday-cooking
By jubilation

Growing up, my mom made a version of Spanish rice with ground beef that was hearty enough that it stood on its own as a main dish. During a visit a few years ago, after missing her cooking desperately, I watched her prepare it and jotted down the recipe. (Don't worry, I checked with my mom and she's totally on board with sharing with you!) Serve on a bed of fresh spinach with a side of refried beans. Garnish with fresh diced tomatoes, green onions, cheese, avocado slices, and crushed chile flakes.

Ingredients:
1 pound lean ground beef
3 cups water
1 ½ cups uncooked white rice
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
1  green bell pepper, diced
1 small onion, diced
2 tablespoons chili powder
1 tablespoon garlic salt

Directions:
Heat a large pot over medium-high heat. Cook and stir ground beef until browned and crumbly, 5 to 7 minutes. Stir in water, rice, tomato sauce, diced tomatoes, bell pepper, onion, chili powder, and garlic salt. Cook over high heat until boiling, about 5 minutes. Reduce heat, cover, and let simmer until rice is tender, about 20 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 363.1
Fat: 10.1 g
Saturated fat: 3.8 g
Carbohydrates: 46.8 g
Sugars: 5.8 g
Dietary fiber: 3.6 g
Protein: 19.9 g
Cholesterol: 49.6 mg
Sodium: 1463.2 mg
Linguica Con Queso (Cheese-Grilled Sausage)


Ingredients:
"cheese"

Directions:
Slice the sausage in half lengthwise.
Preheat grill to medium-high.
Brush and oil grill grate.
Grill sausage, cut side down, until sizzling and golden brown, 3-5 minutes.
Turn sausage over.
Thickly sprinkle cut side with cheese.
Close grill lid and continue grilling until sausage is browned on uncut side and cheese is melted and bubbling, about 3 minutes more.
Using a spatula, carefully transfer the linguica to a cutting board, keeping the cheese on top.
Cut crosswise into 1" pieces.
Serve on toothpicks.
Banana Half-Wheat Pancakes


Ingredients:
all-purpose flour, wheat flour, dry buttermilk, sugar, baking powder, baking soda, salt, egg, water, banana

Directions:
Preheat your griddle.  I get perfect results with my electric griddle set between 350 and 400 degrees.
Mix all dry ingredients in a medium bowl.
Smash the banana roughly with a fork on a small plate then add to the dry ingredients.
Add remaining wet ingredients and stir until just blended --  don't over-stir!
I use a 1/4 measuring cup to pour the batter onto my griddle.
Cook until bubbles forming on the top surface stay open when they pop, then flip and cook until bottom is lightly browned.
These are perfect with just a little syrup, but they're INSANE garnished with whipped cream and sliced strawberries.
BBQ (Barbecue) Wet Rub


Ingredients:
raw sugar, onion powder, garlic powder, cumin, chili powder, paprika, coriander powder, cracked black pepper, sea salt, extra virgin olive oil

Directions:
Mix 1/2 cup raw sugar* with 1 tsp each; onion powder, garlic powder, cumin, chili powder, paprika, freshly cracked black pepper, sea salt, and ground coriander seed.
Stir in 1/4 cup of extra virgin olive oil and 1/4 cup sour mash whiskey (I use "Jack Daniel's"].
Rub mixture into meat, cover and marinate overnight.
Grill meat over low/medium coals until done to taste.
Note: a great rub for any thick cut of beef, pork or chicken! I grill/smoke on the upper rack (unlit side] of my dual burner gas grill, only lighting the burner on the far side which has a small pan filled with hickory chunks nestled in the midst of the briquettes.
*raw sugar differs from brown sugar despite the cosmetic similarities; raw sugar (unrefined] does not burn and/or caramelize as traditional brown sugar. Even the grocers in our small town carry this product.