xiaoxl/recipe_data huggingface dataset:
How to Make Farinata
Category: side-dish
By Chef John

Farinata is nothing more than a simple garbanzo bean flour batter which is spiked with olive oil and salt and baked in a very hot oven. The surface gets crusty, the edges get crispy, and yet the inside stays moist and sort of creamy. The texture is easy to explain, but the taste, not so much. Very earthy, comforting, and satisfying.

Ingredients:
1 ½ cups garbanzo flour
2 cups lukewarm water
1 ½ teaspoons kosher salt
½ teaspoon minced fresh rosemary  (Optional)
5 tablespoons olive oil, divided
freshly ground black pepper to taste

Directions:
Combine garbanzo flour and water in a bowl; whisk until batter is smooth. Cover bowl with plastic wrap or a plate and let stand at room temperature for 2 hours. Skim as much foam as possible from top of batter. Whisk salt, rosemary, and 3 tablespoons olive oil into batter. Preheat oven to 500 degrees F (260 degrees C). Place a 10-inch cast-iron skillet over high heat and heat until smoking hot. Pour 2 tablespoons olive oil in skillet and swirl to coat bottom of skillet with oil. Continue to heat until oil shimmers and a wisp of smoke rises from oil. Quickly pour batter into hot oil; carefully transfer skillet to preheated oven. Bake in the preheated oven until cake is browned and crusty, 25 to 30 minutes. Transfer immediately to a plate, cut into wedges, and serve hot. Garnish with freshly ground black pepper.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 1 10-inch pan

Calories: 189.9
Fat: 12.3 g
Saturated fat: 1.6 g
Carbohydrates: 15.1 g
Dietary fiber: 3.1 g
Protein: 5 g
Sodium: 482.7 mg
My Favorite Open-Faced Tomato Sandwich


Ingredients:
roma tomatoes, boursin cheese, margarine, kosher salt

Directions:
Spread butter, margarine, or Pam on both sides of each piece of bread.
Grill on a cast iron skillet, non-stick pan, or whatever it takes to get them toasted. (You can toast them in a toaster and then butter them, but I've found that makes them a little soggy.].
In the meantime, slice each tomato into 8 slices.
When the bread is toasted on both sides, spread Boursin or goat cheese on one side of the bread.
Top each bread slice with four tomatoes.
Sprinkle each sandwich with kosher salt to taste.
Chipotle-Sriracha Buffalo Wings


Ingredients:
chipotle chiles in adobo, minced garlic cloves, honey, sea salt, fresh ground black pepper, celery rib

Directions:
Combine Frank's hot sauce, sriracha, chipotles, garlic and agave.  Reserve about 1/2 cup for basting.
Place chicken pieces with remaining marinade in a heavy 1 gallon ziplock plastic bag and massage to evenly coat.  Marinate in refrigerator for at least 30 minutes up to 4 hours.
Preheat grill to medium.
Place chicken on grill.  Cook about 10 minutes per side basting with reserved sauce. This will vary depending on the size of your grill and wings until juices run clear.
Serve with celery sticks and blue cheese dressing.
Creamy Garlicy Seafood Marinara


Ingredients:
squid, scallops, garlic cloves, ginger, chile, spring onion, sour cream, broccoli floret, cauliflower floret, carrot, fettuccine pasta

Directions:
Cook pasta as per packet directions (time to have ready for step 10, it needs to be warm, if it goes cold it will stick together and the sauce won't coat it well].
Lightly steam vegetables (I normally do in the microwave for a 30 to 60 seconds].
Add 2 tablespoons of oil and heat over a medium to high heat in a large frypan or wok, cook fish till just done, remove to a plate.
Add more oil, if required and cook the prawns till just cooked through, remove to a plate.
Add more oil, if required and cook the scallops till just done, remove to plate.
Wipe out the frypan and add more oil and heat up over medium to high heat and quickly cook the squid rings to just done and remove to plate.
Wipe frypan clean and heat 1 teaspoon of oil over low heat and add the garlic, ginger and chillies and cook till fragrant.
Add the cream and sour cream and lightly simmer for 2 to 3 minutes.
Add the cooked seafood and lightly steamed vegetables and stir to coat, lightly simmering for 2 to 5 minutes till heated through.
Add cooked pasta and spring onions, stirring to coat the pasta with the sauce.
Serve and enjoy.
Tomato Basil Tartlets


Ingredients:
frozen puff pastry, Fontina cheese, cherry tomatoes, basil leaves, sea salt

Directions:
Special equipment: a 2 1/4-inch round cookie cutter
Place an oven rack in the center of the oven and preheat to 400 degrees F.
Line a baking sheet with parchment paper.
Place the pastry on a lightly floured work surface, with a light dusting on the top of the pastry as well.
Using a 2 1/4-inch round cookie cutter, cut out 16 rounds of pastry. Using the tines of a fork, prick the pastry rounds all over.
Place the pastry rounds on the prepared baking sheet. Lay a piece of parchment paper on top of the pastry rounds. Place another baking sheet directly on top of the parchment paper to keep the pastry even while baking.
Bake for 10 to 12 minutes until golden.
Remove the top baking sheet and the top piece of parchment paper. Let cool slightly.
Spread 1 teaspoon of tapenade on each pastry round.
Place about 1 tablespoon of cheese on top.
Arrange 2 pieces of tomato on the cheese.
Bake for 5 to 7 minutes until the cheese has melted. Remove from the oven and sprinkle the chopped basil on top.
Transfer the tartlets to a platter and garnish with a pinch of salt.
Chinese Five Spice Marinated Salmon


Ingredients:
skinless salmon fillet, soy sauce, brown sugar, limes, lemon juice, Chinese five spice powder, ginger, lemons, lime wedge

Directions:
Combine the marinade ingredients in a shallow nonmetalic baking dish or ziplock bag,.
Add the salmon strips and turn gently to coat.
Refrigerate for a minimum of 30 minutes or up to 6 hours, turning often.
Steamed Salmon:
Remove salmon from marinade and place in a casserole dish that will fit inside your bamboo steamer.   (I use a disposible aluminum cake pan that has been slightly modified to allow steam to filter around the sides.].
Generously brush salmon with your favorite oriental sauce; sprinkle grated ginger on top.
Cover with bamboo lid and place over boiling water to steam.
Steam for 10-12 minutes; or until fish flakes with a fork.
Serve over rice with lemon/lime wedge.
Calamari Salad With Red Chicory & Herby Lime Dressing


Ingredients:
extra virgin olive oil, red chicory, basil, olive oil, garlic clove, lime

Directions:
Chargrill the peppers in a hot griddle pan.  Once they are grilled and cooled slightly, cut them into thinner strips.
Chop the squid into rings, but leave the tentacles whole.
Saute the squid in a hot frying pan with a little olive oil until they are lightly golden, this will take about 2 – 3 minutes.
Cut off the bottom (core] of the chicories, shred the leaves slightly so that you have a mixture of different sizes of leaves.
Mix the dressing ingredients together.  Mix the squid, chicory and peppers in a bowl with the dressing before serving the salad onto plates.  Serve immediately.
Steaks With Sherried Crab Cream


Ingredients:
butter, eggs, heavy whipping cream, sherry wine, olive oil, jumbo lump crab meat, fresh lemon juice

Directions:
Place the butter in a 2 cup glass measure and microwave uncovered at high until almost melted, about 45 seconds. Meanwhile, separate the eggs yolks into a small dish and reserve the whites for another use. Beat the yolks well with a fork. Remove the butter from the microwave and stir until completely melted.
Stir the yolks, cream and sherry into the butter. Microwave the mixture at high, uncovered, for 1 minute and 15 seconds, stirring every 15 seconds with a fork. When done, the sauce will be slightly thick and will register 140 degrees on an instant-read thermometer. Do not overcook or the sauce will curdle. Remove the sauce from the microwave, cover with plastic wrap, and set aside.
To cook the steaks (see note] heat the oil in a 12-inch nonstick skillet at medium-high. Add the steaks and begin to cook until they reach the desired degree of doneness, turning halfway through cooking. NOTE: I use 4 ounce, 1-1/2 inch thick filet mignons to medium rare, 5 to 6 minutes per side.
While the steaks cook, drain the crab meat and add it to the reserved sauce. Add the lemon juice and stir well. When the steaks are almost done, warm the sauce in the microwave, uncovered, on high for about 1 minute, stirring at 30 seconds.
To serve, pour about 2/3 cup sauce over each steak.
Spicy Olive Spread


Ingredients:
cream cheese, mayonnaise, ground black pepper, Tabasco sauce, pecans

Directions:
Combine cream cheese, mayonnaise, black pepper and Tabasco in food processor or by hand.
When smooth add remaining ingredients.
Pulse if using processor.
DO NOT OVERPROCESS!
The olives and pecans should still be identifiable.
Refrigerate till ready to use.
Perfect Winter Beef Stew


Ingredients:
beef stew meat, bacon, onion, carrots, stewed tomatoes, beef broth

Directions:
Place dressing and meat in large resealable plastic bag. Refrigerate 30 minutes to marinate.  Meanwhile, cook bacon in large saucepan on medium heat 5 minutes, or until crisp. Remove bacon from saucepan: drain.
Add onions and mushrooms; cook on medium-high heat 10 minutes., or until softened. remove meat from marinade; discard marinade. add meat, carrots, potatoes, tomatoes with their liquid, the broth and bacon to saucepan. Bring to boil, stirring occasionally. Reduce hear to low; cover and simmer 1 hour and 15 minutes.
Simmer uncovered, 15 minutes or until meat is tender and sauce is thickened, stirring occasionally.
Cajun Fireballs


Ingredients:
flour, baking powder, salt, egg, tomato juice, cayenne pepper, onion

Directions:
Combine dry ingredients in a bowl.
Add egg, juice and pepper.
Stir in onions.
Drop by teaspoonsful into hot (350F] oil.
Fry approx.
5 minutes.
Drain well on paper towels.
Turmeric Ginger C Boost Life Juice
Category: breakfast-and-brunch
By Ety Deutsch

The medicinal properties of this spice have been slowly revealing themselves over the centuries. Long known for its anti-inflammatory properties, recent research has revealed that turmeric is a natural wonder, proving beneficial in the treatment of many different health conditions.

Ingredients:
2  Fuji apples, cored and sliced
1  orange, peeled and sectioned
½  lemon, peeled
1 (1 inch) piece fresh ginger
½ teaspoon ground turmeric

Directions:
Process apples, orange, lemon, and ginger through a juicer; stir in turmeric until evenly incorporated.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 163.1
Fat: 0.8 g
Saturated fat: 0.1 g
Carbohydrates: 45.8 g
Sugars: 28.8 g
Dietary fiber: 9.6 g
Protein: 1.6 g
Sodium: 5.6 mg
Salmon En Papillote (Asian Twist)


Ingredients:
salmon fillets, button mushrooms, red chile, asparagus spears, fresh ginger, rice wine, mirin, soy sauce, black pepper

Directions:
Preheat oven to 180°C.
Place the spinach on the baking paper. Add the chilies, 3/4 of the mushrooms and the asparagus and season with some pepper.
Place the salmon on top of asparagus and add the grated ginger and season with more pepper. Top the salmon with the rest of the mushrooms.
Fold the paper over to enclose the filling. Fold in the edge to seal, leaving a gap of approx 3cm.
Mix the wet ingredients into a ‘dressing’. Adjust to taste.
Pour the ‘dressing’ inside the paper through the gap. Now you can fold in the rest of the paper. The dressing will help keep the salmon moist and will add flavor to the dish.
Place the fish on a large baking tray and bake for 12 minutes or until the salmon is just cooked. I prefer it medium done in the middle.
Serve with a side salad.
Thai Chicken and Rice Soup - Kao Tom Gai


Ingredients:
short-grain rice, water, salt, boneless skinless chicken breasts, fresh lime juice, onion, garlic, white pepper, green onion, celery leaves, fresh cilantro

Directions:
In a medium size pot over low heat, simmer rice, water and salt for about an hour or so until rice is soft.
Marinate chicken in lime juice/salt for about 5 minutes.
In a skillet, heat oil and saute onion and garlic until tender; add white pepper and marinated chicken.
Cook, stirring for 10 minutes or so.
In small bowls, put 1 cup of heated rice broth and sprinkle with chicken, chopped green onion, celery leaves, and cilantro.
Serve.
Southern Butter Mints


Ingredients:
cream cheese, butter, powdered sugar, vanilla extract

Directions:
Melt cream cheese and butter in large saucepan over low heat, stirring constantly until smooth. Gradually stir in powdered sugar; add peppermint and vanilla extracts, stirring until well blended.
Divide cream cheese mixture into 10 (1/4-cup] portions; roll each into a 12-inch rope. Cut into 1/2-inch pieces. Let stand, uncovered, 4 hours or until firm.
Classic Contadina® Spaghetti Sauce
Category: trusted-brands-recipes-and-tips
By Contadina

This classic pasta sauce with lots of tomatoes and Italian sausage served on hot cooked pasta makes a quick, satisfying dinner any night of the week.

Ingredients:
1 pound Italian sausage (casings removed), or extra lean ground beef
1 cup chopped onion
1 teaspoon minced garlic
1 (28 ounce) can CONTADINA® Crushed Tomatoes
1 (15 ounce) can CONTADINA® Tomato Sauce
1 cup chopped fresh mushrooms
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon sugar
1 pound Cooked pasta

Directions:
Combine sausage, onion and garlic in a large skillet. Cook over medium-high heat 4 to 5 minutes or until sausage is no longer pink inside, stirring to break up sausage. Stir in crushed tomatoes, tomato sauce, mushrooms, oregano, basil, salt, sugar. Bring to a boil. Reduce heat to low; cook, uncovered, 30 minutes. Serve over hot cooked pasta.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 5 -1/2 cups

Calories: 605.2
Fat: 25.1 g
Saturated fat: 8.7 g
Carbohydrates: 69.8 g
Sugars: 7.2 g
Dietary fiber: 7.2 g
Protein: 23.9 g
Cholesterol: 57.5 mg
Sodium: 1401.3 mg
Homemade Sweet and Sour Sauce
Category: side-dish
By GXROXY

As close to restaurant sweet and sour sauce as I could get. This sauce is a big hit always.

Ingredients:
2 cups packed dark brown sugar
¼ cup cornstarch
1 teaspoon garlic powder
1 teaspoon ground ginger
1 ⅓ cups red wine vinegar
1 cup pineapple juice
¼ cup soy sauce
1 (8 ounce) can crushed pineapple with juice

Directions:
Mix dark brown sugar, cornstarch, garlic powder, and ground ginger together in a saucepan until well-combined. Add red wine vinegar, pineapple juice, and soy sauce. Cook and stir over medium heat until bubbling, about 8 minutes. Add crushed pineapple; cook until thickened, 2 to 3 minutes more.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 5 cups

Calories: 55
Carbohydrates: 14 g
Sugars: 12.2 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Sodium: 93.6 mg
Thai Salmon Noodles


Ingredients:
broccoli, carrots, salmon, hot water, fish sauce, dark soy sauce, garlic cloves, red curry paste, lemon, Thai basil, cilantro

Directions:
Blanch the cut vegetables.  Remove and keep warm.
Make the sauce: combine the peanut butter, the reserved brine, and the 8 ingredients that follow, in a small pan over medium heat (enough heat to melt the peanut butter and creamed coconut].  Reduce heat to lowest setting.
Prepare the dried egg noodles according to the instructions on the packet.  (I use the leftover vegetable water to cook the egg noodles -- its already hot, and full of vitamins!].
Drain the noodles.  Stir in the sauce and the basil or cilantro (aka coriander] (optional].  Flake the salmon and fold it into the noodles.
Fold in the vegetables or serve them on the side.  Ensure that the meal is warm throughout, and ENJOY!
Flour Frosting


Ingredients:
flour, milk, shortening, margarine, sugar, vanilla, salt

Directions:
In a small saucepan blend flour and milk.
Cook stirring constantly until mixture bubbles.
Cool.
In a large bowl, cream shortening, butter and sugar with a mixer until fluffy.
Add vanilla and salt, blending well.
On medium speed beat in cooled flour mixture in small portions (teaspoonful at a time], beating well after each addition.
Continue beating until light and fluffy.
Supersize Pizza Puffs
Category: appetizers-and-snacks
By Marla Kreps

This is a pizza inspired recipe that is so quick and easy that it takes practically no time at all to make. The kids and men alike love it. Dip pizza puffs in pizza sauce.

Ingredients:
1 (10 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!®)
1 pinch garlic salt, or to taste
16 slices pepperoni
2 cups shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Separate biscuits and place on a work surface. Roll biscuits to double their original diameter using a rolling pin. Sprinkle garlic salt over each biscuit and top with 2 pieces pepperoni. Generously sprinkle mozzarella cheese over pepperoni layer, reserving about 2 tablespoons cheese. Fold the edges of each roll over the toppings, pinching the edges together to seal shut. Arrange biscuits on a baking sheet. Sprinkle reserved mozzarella cheese over each biscuit. Bake in the preheated oven until cheese is melted and biscuits are lightly browned, about 12 minutes.

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

Calories: 408.6
Fat: 22.1 g
Saturated fat: 9.4 g
Carbohydrates: 31.9 g
Sugars: 5.8 g
Dietary fiber: 0.5 g
Protein: 20.2 g
Cholesterol: 45.3 mg
Sodium: 1263.6 mg
Roasted Cauliflower


Ingredients:
cauliflower, olive oil, salt, fresh ground black pepper

Directions:
Preheat oven to 400°F
Trim and wash the whole head of cauliflower then slice it about 1/4 inch thick. There will be lots of small pieces and several large lacy slices. Place the cauliflower into a large bowl and drizzle on the olive oil, salt and pepper to taste, toss to coat.
Spread the cauliflower evenly ontoa sheet pan and put in the oven.
After about 10 minutes, stir them around to get the pieces on the edge of the pan moved towards the middle to encourage even browning, stir again every 5-10 minutes.
This should take a total of 20 - 30 minutes to get nice browned crispy bits.
VARIATION:
Add 1 cup of dried, cooked chickpeas, and 1 medium red onion, cut into thick half rings before tossing with the oil and salt.  This makes a delicious topping for a salad or for cooked pasta.
Simple Cranberry Spinach Salad
Category: salad
By Bethanie Rose

This is a simple salad that can be made in minutes. It works well at Thanksgiving or anytime you're just looking for something a little different.

Ingredients:
1 (6 ounce) package fresh spinach
⅓ cup dried cranberries
⅓ cup chopped walnuts
⅓ cup raspberry walnut vinaigrette
1 tablespoon finely shredded Romano cheese

Directions:
Combine the spinach, cranberries, walnuts, vinaigrette, and Romano cheese in a large bowl; toss until spinach is evenly coated. Serve immediately.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 138.2
Fat: 7 g
Saturated fat: 0.9 g
Carbohydrates: 18.1 g
Sugars: 13.8 g
Dietary fiber: 2.1 g
Protein: 3.3 g
Cholesterol: 1.9 mg
Sodium: 337.5 mg
Asian Salmon Bowl With Lime Drizzle


Ingredients:
unsalted butter, garlic clove, red pepper flakes, brown sugar, fresh lime juice, reduced sodium soy sauce, cornstarch, salmon fillets, canola oil, black sesame seeds

Directions:
Heat oven to 400°F
Cook rice as directed on package.
In a small saucepan, melt butter over medium heat, saute garlic and pepper flakes until garlic is lightly golden, 1 minute. Add brown sugar, juice and soy sauce; cook until bubbling, 3 minutes.
In a bowl, combine cornstarch and 1 teaspoon water; stir into garlic glaze. Cook until slightly thick, 1 minute.
Arrange fillets on a foil-lined baking sheet. Spread 1 teaspoon glaze over each fillet. Roast until just cooked through, 12 minutes.
In a medium skillet, warm oil over medium heat. Add 1 package spinach; saute until just wilted. Remove from pan; set aside. Repeat with second package spinach.
Divide rice among 4 bowls; top each with 1/4 of the spinach and 1 salmon fillet, broken into large pieces. Drizzle with remaining sauce; sprinkle each with 1/2 teaspoon sesame seeds.
Baked Beans (Crock Pot)


Ingredients:
dried navy beans, smoked bacon, onions, maple syrup, molasses, ground pepper, Dijon mustard, ketchup, tomato paste, brown sugar, Tabasco sauce, black coffee

Directions:
Rinse soaked beans and place in large pan with enough fresh water to cover.
Cook, covered, over medium heat for one hour or until tender.
While beans cook, sauté bacon in a skillet until lightly browned, remove and set aside, then lightly sauté the chopped onions in the remaining bacon fat until translucent.  Remove onions and set aside.
In a saucepan, combine maple syrup, molasses, pepper, mustard, ketchup, tomato paste, brown sugar, Tabasco, the orange juice, the pineapple juice, the coffee and the stock.  Cook over medium heat for 1 hour, stirring occasionally.
Combine beans, sauce, onions and bacon in a crock pot.  There should be enough liquid to cover the beans generously.  If not, add some more stock, or combination of juices.
Cook at low for 12 hours, at high for 8.
Taste for seasoning near the end of the cooking time and add salt if needed.
Ooie Gooie Bread


Ingredients:
prepared vanilla pudding, sugar, cinnamon

Directions:
Thaw bread dough according to package directions.
Cut dough into one inch cubes.
Mix together sugar and cinnamon.
Dip each piece of bread dough into pudding and roll in sugar mixture.
Drop into a greased bundt pan.
Cover and let rise at room temperature until double in size.
remove cover and bake in preheated ove at 350 for 20-25 minutes, or until golden brown.
remove from bundt pan and serve warm.
The Bride's Chicken


Ingredients:
chicken breast halves, salt, black pepper, butter, mushroom, artichoke hearts, tarragon, all-purpose flour, dry sherry, parsley

Directions:
Sprinkle the chicken with salt and pepper.  Melt 1/4 cup of butter in a large skillet over medium-high heat.  Add the chicken, and cook 4 minutes on each side or until browned.  Transfer to a 13 x 9 x 2 inch baking dish, reserving the drippings in the skillet.
Add the remaining 1/4 cup butter to the skillet.  Cook over medium-high heat until the butter melts; add the mushrooms, and saute until tender.  Remove the mushrooms from the skillet, reserving the drippings in the skillet.
Place the mushrooms and halved artichoke hearts on top of the chicken.  Sprinkle with the crushed tarragon.
Preheat the oven to 375 degrees.
Add flour to the drippings in the skillet, stirring until smooth.  Cook over low heat for 1 minute, stirring constantly.  Gradually add the broth; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.  Remove from the heat, and stir in sherry.
Pour the sauce over the chicken.  Sprinkle with parsley.  Bake, uncovered, at 375 degrees for 45 minutes or until the chicken is done.