xiaoxl/recipe_data huggingface dataset:
Tzatziki Sauce


Ingredients:
English cucumber, garlic cloves, white vinegar, salt

Directions:
Peel the cucumber, grate fine and place in a strainer to drain off excess liquid for about 10 minutes.
Gently stir the grated cucumber and garlic into the yogurt.  Add the vinegar and salt to taste, blending well.
Refrigerate until ready to serve.
Chicken with Artichokes and Sundried Tomatoes
Category: world-cuisine
By Bren

Sun-dried tomatoes and feta cheese give this simple chicken dish a delightfully different twist.

Ingredients:
2 tablespoons olive oil
½  onion, sliced
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
½ cup chicken broth
1 (15 ounce) can quartered artichoke hearts, undrained
1 (6 ounce) jar sun-dried tomatoes, drained and cut into quarters
1 (4 ounce) can sliced olives, drained
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon dried basil
freshly ground black pepper to taste
1 (12 ounce) package angel hair pasta
1 (8 ounce) package crumbled feta cheese

Directions:
Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 512.1
Fat: 21 g
Saturated fat: 7.3 g
Carbohydrates: 49.9 g
Sugars: 3.4 g
Dietary fiber: 7.2 g
Protein: 33.3 g
Cholesterol: 78 mg
Sodium: 1722 mg
Lemon Cilantro Baked Salmon


Ingredients:
salmon fillet, lemon juice, fresh cilantro, butter

Directions:
Smooth 1 Tbsp butter on surface of tinfoil for baking., Place salmon on top of the butter., Salt & pepper the filet., Drizzle with lemon juice, top with chopped cilantro., Dot with remaining butter., Seal up aluminum foil into a packet for baking., Bake at 375 for 35-35 minutes or until fish is tender and flaky.
Whole Wheat Bread 100%


Ingredients:
whole wheat flour, instant yeast, water, salt, egg, brown sugar, butter

Directions:
Place about three cups of the 5-6 cups of whole wheat flour in the bowl of your stand-type mixer. Add the yeast. Carefully measure 2 cups room temperature (80 degrees] water. The water should feel cool to the touch. Mix the water with the flour with a dough hook for 30 seconds or until the yeast is dissolved and the ingredients begin to combine.
Add the salt, egg, sugar, and butter and continue mixing. Add most of the remaining flour and continue mixing at a medium speed for at least four minutes adding more flour as needed to reach a soft dough consistency. (It is important that the dough be mixed for at least four minutes to develop the gluten.] The dough should clear the sides of the bowl but will be soft, not firm, to the touch.
Once the dough is mixed, place it in a large greased bowl, turning once to coat both sides, and cover with plastic wrap. Refrigerate overnight or for up to three days.
On the day that you would like to bake your bread, remove the dough from the refrigerator and let it warm to room temperature--about three hours. The dough should rise to nearly double in size.
Once the dough has risen, form the loaves. Coat your hands with flour and gently form a loaf by pulling the dough around itself to create a slightly stretched skin. You may need to coat your hands several times if the dough is sticky. If necessary, pinch the seams together on the bottom of the loaf. Lay the loaf gently in a well-greased loaf pan (5x9-inch] and cover with plastic wrap. Repeat with the second loaf. Let double again in size, about 1 1/2 hours.
Preheat the oven to 350 degrees F. Once the dough has doubled (the loaf should be very puffy], place the two loaves on a shelf in the top half of the oven, well-spaced so that air can circulate between the loaves. Bake for thirty minutes or until done. The interior of the loaves should register at least 185 degrees F when an insta-read thermometer is inserted through the bottom crust. Remove the bread from the pans and cool on wire racks. Let it cool completely before cutting.
Easy Enchilada Sauce Recipe


Ingredients:
flour, chili powder, tomato paste, dried oregano, ground cumin, salt

Directions:
"In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas."
Cabbage Stew


Ingredients:
smoked bacon, cabbage, onions, potatoes, carrots, salt, pepper, marjoram

Directions:
Chop onions, bacon or pork, potatoes and carrots.
Fry onion and bacon or pork until onion is soft.
Add the cabbage, fry for 10 minutes until it starts to soften.
Add the rest of the vegatbles and spices, with beef stock. Simmer for about 30 minutes until all vegetables are done.
Serve with lingonberry or cranberry jam.
Carl's Fry Sauce


Ingredients:
mayonnaise, ketchup, hot chili sauce

Directions:
Mix in a bowl, add more or less Sriracha to your liking., Try on fries, onion rings, burgers.
Black Forest Ham Sandwich With Beer Cheese


Ingredients:
Hellmann's mayonnaise, parsley, orange blossom honey, fine sea salt, white pepper, red leaf lettuce, Limburger cheese, cherry tomatoes, kosher dill pickles

Directions:
In a small bowl whisk mayonnaise, parsley, mustard, orange honey, sea salt and white pepper. Spread mayonnaise over bread.
Add lettuce, red onion, Black Forest Ham, *Weisslacker Cheese, sliced tomato, lettuce and top the sandwich.
Slice sandwiches in half and place on serving plates.
Garnish plates with Cherry Tomatoes and Kosher Dill Pickles.
*Chef's Note: Weisslacker  (A Semi-soft cheese] is found in a German Deli or cheese shops.
Cinnamon Bun Crescent Rolls
Category: uncategorized
By Popcorn Powder

Who doesn't love the smell of something baking in the morning? We love to wake up to these decadent treats. They're easy to make and can be prepared the night before. They're not only a delicious breakfast, but they even make a great dessert. In less than 30 minutes you'll feel like you've been transported to your favorite Parisian bakery!

Ingredients:
4 tablespoons cinnamon bun topping (such as Popcorn Powder®)
¼ cup unsalted butter, melted, or more as needed
½ cup semisweet chocolate chips
1 (8 ounce) package refrigerated crescent rolls

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix cinnamon bun topping and melted butter in a small bowl until well combined. Melt chocolate chips in a microwave-safe glass or ceramic bowl in the microwave for 15-second intervals, stirring after each interval, about 1 minute. Be careful not to burn the chocolate. Separate crescent dough into 16 triangles. Spread 1/2 teaspoon of the cinnamon mixture onto each triangle and drizzle some of the chocolate on top. Carefully begin to roll starting at shortest side of triangle up to the opposite point. Once rolled, spread another 1/2 teaspoon of cinnamon mixture on top. Bake in the preheated oven until golden brown, 10 to 13 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 16 crescent rolls

Calories: 105.6
Fat: 7.5 g
Saturated fat: 3.5 g
Carbohydrates: 8.8 g
Sugars: 3.9 g
Dietary fiber: 0.3 g
Protein: 1.3 g
Cholesterol: 7.6 mg
Sodium: 111 mg
Mom's Peanut Butter Cookies


Ingredients:
white sugar, brown sugar, baking soda, shortening, vanilla, eggs, peanut butter, flour, salt

Directions:
Mix in order., Make in to balls, flatten with fork coated in sugar., Bake at 400 degrees 10-12 minutes.
Ramen Noodle Sanwiches


Ingredients:
mayonnaise, mustard

Directions:
Cook noodles according to package directions. Let sit a couple of minutes to soak up some of the broth.
Drain noodles and discard broth.
In a large bowl mix together the noodles, mayo, mustard, and chips until thoroughly combined.
Assemble both sandwiches with half of the mixture for each one. Enjoy !
Salsa Pinto Beans


Ingredients:
onion, garlic clove, fresh cilantro, fresh parsley, pinto beans, salsa

Directions:
In large skillet our saucepan,cook onion, garlic,and cilantro in oil until tender.
Stir in beans and salsa,simmer on low heat until.
completely heated through.
Aphrodite Salad


Ingredients:
cucumber, fresh strawberries, fresh mozzarella cheese, red wine vinegar, olive oil, Dijon mustard, shallot, tarragon, salt, ground black pepper

Directions:
"Toss salad ingredients together and dress with vinaigrette to your taste."
Breaded Brussels Sprouts
Category: side-dish
By William Anatooskin

This is an excellent recipe for Xmas dinner and is very simple to prepare. This recipe is from my cookbook, From Uncle Bill's Kitchen.

Ingredients:
1 ½ pounds Brussels sprouts
1 teaspoon salt
4 tablespoons butter, melted
4 tablespoons grated Parmesan cheese
4 tablespoons dried bread crumbs
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon seasoning salt

Directions:
Wash and trim Brussels sprouts. Cut an "X" about 1/8 inch deep in the stem of the sprouts (this helps cook the sprouts more evenly and quickly). In a medium-size pot, cover Brussels sprouts with water; add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts. Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat. Combine Parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt, and remaining butter and mix well; sprinkle mixture over sprouts. Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.

Prep time: 25 mins
Cook time: 12 mins
Total time: 37 mins
Yields: 8 servings

Calories: 112
Fat: 6.9 g
Saturated fat: 4.2 g
Carbohydrates: 10.3 g
Sugars: 2.1 g
Dietary fiber: 3.4 g
Protein: 4.4 g
Cholesterol: 17.5 mg
Sodium: 444.2 mg
Mango Peach Chutney


Ingredients:
mango, cider vinegar, brown sugar, onion, green chili peppers, ground cardamom, ground cinnamon, salt

Directions:
Combine all of the chutney ingredients in a nonreactive saucepan and bring to a boil.
Reduce the heat and simmer gently, uncovered, for about 45 minutes, stirring ocasionally, until thick and translucent.
Cool or chill before serving.
This chutney will keep for several weeks stored in a tightly covered container in the refrigerator.
If you wish, you may can the hot chutney in hot sterilized jelly jars, and seal with hot sterilized lids. No need to cook in a hot water bath, there is enough sugar and vinager to preserve.
Cold Vegetarian Spring Rolls


Ingredients:
olive oil, soy sauce, rice vinegar, sugar, carrots, green onions, red bell pepper, cucumber, Chinese cabbage, mushrooms, cilantro, rice paper, cilantro

Directions:
Combine all dressing ingredients in a large bowl.  Add all vegetables and the chopped cilantro. Toss thoroughly.  Taste and adjust seasonings as needed.  Let set 10-15 minutes for flavors to blend.
Soak one rice paper at a time in water until softened.  Place on clean towel, and put 1/4 to 1/3 cup of the vege mixture about 2" from the lower edge of the rice paper.
Fold the lower edge up to cover the filling.  Fold in the sides, and roll up gently.  A pretty touch is to sprinkle the upper half of the rice paper with the whole cilantro leaves prior  to completing the wrap - they show through the rice paper and are very decorative.  Place on a plate, seam down, and cover with plastic wrap.  Repeat with remaining wrappers and filling.
Serve with a sauce of your choice.  Use the same ingredients as the dressing if you like, or experiment with mustard or plum sauce.  I like the lighter combinations better with these rolls.  Even commercial Chinese salad dressing works in a pinch.
Lemon Ginger Tea


Ingredients:
gingerroot, lemon juice, honey, sugar

Directions:
Grate or thinly slice ginger root (no need to peel].
Steep in boiled water for at least 3 hours (more if you can stand to wait that long]. I like to use my french press coffee maker, but use what you have on hand.
Pour strained liquid into 1 gallon pitcher, adding lemon juice and sweetener.
Add enough cold water to make 1 gallon.
Italian "nachos"


Ingredients:
baguette, olive oil, Fontina cheese, tomatoes

Directions:
Preheat oven to *400.
Toast baguette rounds on a baking sheet in oven until crisp, 5-6 minutes, more if large slices.
Turn oven off and preheat broiler to high.
Drizzle toasted bread with oil and salt, broil until golden, 2-3 minutes.
Transfer to oven safe serving dish or leave on baking sheet. Top with fontina and broil until melted, 2-3 minutes.
Remove from oven.
Sprinkle with tomatoes and peperoncini. Serve immediately.
Crawfish Macquechou
Category: side-dish
By cheesemite

This fresh corn dish is a Cajun favorite you won't see much outside of Louisiana. Every time I make this for people they love it. You can leave out the crawfish for a vegetarian side dish, or you can substitute fresh shrimp if crawfish is hard to find.

Ingredients:
8 ears fresh corn, husked
¼ cup butter
1  onion, chopped
1  green bell pepper, chopped
2  tomatoes, chopped
1 pound frozen peeled crawfish tails, thawed
3  green onions, sliced
1 ½ teaspoons white sugar
1 teaspoon salt
2 teaspoons freshly ground black pepper
¼ teaspoon cayenne pepper  (Optional)

Directions:
Using a sharp knife, cut corn kernels from the cob into a large bowl. Into the same bowl, scrape the cobs with the dull side of the knife to release any juice left in the cob. Set aside. Melt butter in a large skillet over medium heat. Add the onion, bell pepper and tomatoes, and cook and stir until the onion is tender, about 10 minutes. Add the corn, crawfish, green onions, sugar, salt, black pepper, and cayenne and cook and stir until corn is tender, about 10 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 210.5
Fat: 7.6 g
Saturated fat: 3.9 g
Carbohydrates: 28.7 g
Sugars: 6.1 g
Dietary fiber: 3.9 g
Protein: 11.3 g
Cholesterol: 74.1 mg
Sodium: 377.4 mg
Ensalada De Nopales Y Camarones  - Cactus and Shrimp Salad


Ingredients:
tomatoes, red onion, cilantro, garlic clove, extra virgin olive oil, nopales, medium shrimp, cider vinegar, lettuce leaves, corn tortilla

Directions:
Seed and dice tomatoes. Chop onion and cilantro. Finely dice the jalapeno and mix all together in a large bowl. Set aside.
In a separate medium sized bowl, combine the garlic and half of the extra virgin olive oil. Brush the nopales with the garlic oil to coat using a basting brush, season both sides with salt and pepper to taste. Reserve the leftover garlic oil.
Place the cactus on a preheated a grill or grill pan over a medium-high flame and cook until limp, about 4 minutes on each side. Remove and allow to cool, then cut the pads into ¼-inch thick strips. Add to the tomato mixture.
Brush the shrimp with the reserved garlic oil and season with salt and pepper. Grill for 3 minutes on each side, until firm and pink and add to the tomato-nopales mixture.
Add the vinegar, tequila and remaining olive oil and toss to coat. Season with salt and pepper to taste. Serve in a lettuce leaf or corn tortilla.
Fireside Cranberry Pomegranate Spiced Cider


Ingredients:
cranberry juice, pomegranate juice, sugar, clove

Directions:
Combine the cranberry juice, the pomegranate juice, and the sugar in a microwave safe mug.
Heat in the microwave on HIGH for 2 1/2*minutes (*Note: use caution as all microwave ovens vary, this timing is for my microwave- -  yours may cook much faster], until hot.
Float a clove-studded orange slice on top and you've got Christmas in a cup!
Spicy Oven Baked Vegetable Fries --


Ingredients:
sweet potato, turnip, chili powder, salt, olive oil

Directions:
Peel and cut the sweet potato and turnip into 1/4" strips.
Place in a bowl and sprinkle with the combined salt, chili powder and olive oil, turning to coat thoroughly.
Spread in one layer on a foil-lined cookie sheet with sides.
Bake 375 degrees, 12-15 minutes.  Turn and bake an additional 12-15 minutes.  Test to make sure they are cooked through.
Sweet Sesame Five-Spice Popcorn


Ingredients:
sugar, five-spice powder, salt, toasted sesame seeds

Directions:
Place popcorn, sugar, oil, five spice powder and salt in a large kettle or pot with a tight fitting lid over medium heat.
When corn begins to pop, shake the pot constantly. When popping slows, remove from heat, sprinkle with sesame seeds and transfer kettle corn to a bowl.
Chocolate Almond Banana Smoothie
Category: trusted-brands-recipes-and-tips
By Almond Breeze

This smoothie with Chocolate Almond Breeze almondmilk, bananas, and toasted almonds tastes similar to a chocolate-covered banana but is so much better for you!

Ingredients:
1 ½ cups Almond Breeze Chocolate almondmilk
3 tablespoons toasted slivered or sliced almonds
2 large very ripe bananas
1 teaspoon ground flax seeds  (Optional)

Directions:
Puree all ingredients in a blender until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings
Surf and Turf - Gulf Coast Style
Category: seafood
By Curt Pond

This is by far the best way to grill fish for a most remarkable and satisfying taste. Using a square closeable fish basket, place fish filets between layers of bacon and Vidalia onions and grill until done.  Trust me, you can not make enough once your friends taste it....

Ingredients:
1 pound sliced bacon
1 large Vidalia, or other sweet onion sliced into rings
4 (4 ounce) fillets red snapper, bones removed
1 dash soy sauce, or to taste

Directions:
Preheat an outdoor grill to medium-high heat. Open fish basket, or similar wire cooking basket and line one side with strips of bacon, leaving a 1/2 inch space between slices. Cover the layer of bacon with a layer of onion rings. Place the fish fillets on top of the onion. Cover fish with more onion, then strips of bacon over the onion. Close the basket, and lightly sprinkle with soy sauce. Place the basket on the hot grill, and cook for 5 to 7 minutes per side, or until the bacon is just cooked through. Remove from grill, and open the basket. Place a similarly sized plate upside down onto the food, and flip the basket and plate over so that the food is on top of the plate. Lift off the basket, and serve.

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

Calories: 648.6
Fat: 52.7 g
Saturated fat: 17.4 g
Carbohydrates: 4.3 g
Sugars: 1.6 g
Dietary fiber: 0.6 g
Protein: 36.9 g
Cholesterol: 119.2 mg
Sodium: 1033.8 mg
Mango Float Dessert


Ingredients:
mangoes, heavy cream, graham crackers

Directions:
Mix the condensed milk and thick cream until well blended.
To assemble the mango float, you need small glasses as seen on photo.
Break up a couple pieces of graham cracker and place the chunks at the bottom of the jars.
Pour some cream over the graham cracker pieces until the crackers are covered.
Layer the mangoes on top of the cream.
Place another layer of graham crackers and repeat process until at the top of the glass, ending with cream and sliced mangoes on top.
Plastic wrap over the top of the glass and put in the fridge at least 4 hours. Overnight is better.
Serve and enjoy.
Strawberry Applesauce


Ingredients:
mcintosh apple, apple, butter

Directions:
Peel, halve and core apples.
Cut into 2-inch chunks.
Place in 5-quart saucepan with apple juice and butter.
Bring to a boil; reduce heat to medium.
Simmer, uncovered, 15 minutes or until apples are very tender.
Crush apples with a potato masher until chunky.
Stir in strawberry preserves and food color, if using, until blended.
Serve warm or chilled.
Lemony Cherry or Berry Poke Cake


Ingredients:
mascarpone cheese, coconut oil, lemon zest, fresh lemon juice, water, sugar-free lemon gelatin, boiling water, cold water, Cool Whip Lite

Directions:
Preheat oven to 350.
In a mixing bowl with an electric mixer, cream together the mascarpone cheese, egg whites and oil. Make sure to scrape the sides and bottom of the bowl.
Add the cake mix, lemon zest, lemon juice, and water. Beat with mixer until it's well combined.
Stir in the fruit.
Spread batter into a 13x9 baking dish (I used glass].
Bake for 35-40 minutes until it tests clean and is light brown on top.
While the cake is baking, stir the jello into the boiling water until it's dissolved then stir in the cold water. (I used a 2 cup pyrex and the microwave for this step.] Set aside.
When the cake is done, remove from oven and poke holes through the whole cake with a fork. Pour the liquid jello over the cake and let it cool to room temperature.
When cooled put a cover on the baking dish and put it into the refrigerator. Let chill for 4 hours or more until the jello is firm.
Spread the top with Cool Whip Lite.
This cuts into nice firm squares for serving.
Za'atar Chicken Thighs
Category: meat-and-poultry
By Diana Moutsopoulos

Chicken thighs that are ridiculously simple yet packed with flavor thanks to a generous amount of za'atar. I like to serve this chicken with a fresh green salad of romaine, red onion, and tomato with a tahini-lemon dressing.

Ingredients:
4  bone-in chicken thighs, with skin
1 tablespoon extra-virgin olive oil
sea salt and freshly ground black pepper to taste
3 tablespoons za'atar, divided, or more to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Pat chicken dry with paper towels. Place chicken in a bowl and coat with olive oil. Season liberally with sea salt and black pepper on all sides. Heat a cast iron skillet over medium-high heat. Add chicken thighs, skin-side down, to the hot skillet. Sprinkle 1 teaspoon za'atar immediately over each chicken thigh. Cook chicken, without turning, until skin is crispy and browned, 7 to 10 minutes. Turn chicken so skin side faces up and remove skillet from heat. Sprinkle remaining za'atar quickly and evenly over each chicken thigh. Spoon some of the rendered chicken fat from the pan over the top of the za'atar. Place the skillet in the preheated oven and roast until juices run clear and chicken is no longer pink near the bone, about 15 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 193.9
Fat: 11.7 g
Saturated fat: 2.8 g
Carbohydrates: 2.1 g
Sugars: 0.1 g
Dietary fiber: 1.2 g
Protein: 19.5 g
Cholesterol: 70.3 mg
Sodium: 146.9 mg