xiaoxl/recipe_data huggingface dataset:
Lebanese Fattoush
Category: salad
By 3azza

Fattoush is a flavorful, rich, and healthy Lebanese salad. Pomegranate adds a sweet-and-sour flavor. Yummy!

Ingredients:
6  lettuce leaves, chopped
3  cabbage leaves, chopped
2 small radishes, minced
1 medium cucumber, diced
1  red bell pepper, minced
1  carrot, shredded
¼ cup sweet corn kernels
1 large tomato, finely diced
1 small onion, sliced thin
2 large cloves garlic, crushed
12 sprigs parsley, minced
12  mint leaves, minced
¼ cup olive oil
¼ cup pomegranate seeds  (Optional)
¼ cup pomegranate syrup
2 (6 inch) pita bread rounds  (Optional)
2 cups vegetable oil for frying  (Optional)

Directions:
Toss together the lettuce, cabbage, radish, cucumber, red bell pepper, carrot, corn, tomato, onion, garlic, parsley, mint, olive oil, pomegranate seeds, and pomegranate syrup in a large bowl. Heat oil in a deep-fryer or saucepan to 350 degrees F (175 degrees C). Fry the pita breads until golden in color. Remove to cool on paper towels. Crush the bread into small pieces; sprinkle over the salad.

Prep time: 1 hr
Total time: 1 hr
Yields: 6 servings

Calories: 257.3
Fat: 17.3 g
Saturated fat: 2.3 g
Carbohydrates: 23.5 g
Sugars: 6.6 g
Dietary fiber: 4.5 g
Protein: 4.8 g
Sodium: 137.6 mg
Watermelon Milkshake
Category: drinks
By Dolphin Panda

A cold refreshing drink on a hot summer day.

Ingredients:
1 ½ cups diced watermelon
2 ¼ cups milk
2 teaspoons white sugar

Directions:
Process the watermelon and milk together in a blender until smooth. Add the sugar and blend another 10 seconds to incorporate. Serve immediately.

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

Calories: 94
Fat: 2.8 g
Saturated fat: 1.7 g
Carbohydrates: 12.9 g
Sugars: 12.1 g
Dietary fiber: 0.2 g
Protein: 4.9 g
Cholesterol: 11 mg
Sodium: 56.8 mg
Asian Sesame Noodle Salad With Peanut Dressing (Vegetarian)


Ingredients:
tamari, warm water, fresh ginger, garlic, honey, linguine, green onions, red bell pepper, toasted sesame seeds

Directions:
Cook the pasta in a large pot of boiling salted water until tender; drain and rinse well under COLD water, then toss with 2 tablespoons vegetable oil, transfer to a large bowl, then add in the red bell pepper and green onions.
Using a blender puree all the dressing ingredients until smooth (about 2 minutes].
Just before serving pour the dressing over the cooked pasta and veggies, then add in the toasted sesame seeds; toss well to combine.
Sprinkle with chopped green onions if desired and serve.
Chicken With Sour Cream


Ingredients:
chicken legs, chicken breasts, onion, carrot, water, sour cream, milk, pepper

Directions:
Fry the chicken on both sides until it starts to brown.
Add the onion, the grated carrot and the water and let it cook for about 20 minutes or until all the liquid is absorbed.
Add the sour cream and stir.
Simmer for about 30 minutes.
Add salt, pepper and the flour dissolved in milk.
Cook for another 5 minutes and serve hot.
Turkey Chowder


Ingredients:
butter, onions, garlic, potatoes, celery, carrot, turkey broth, chicken broth, evaporated milk, salt

Directions:
Saute onion and garlic in butter in large pot.  Do not brown, just until tender and translucent.
Add potatoes, celery, carrots and broth.  Cook at a simmer until veggies are tender.
Add turkey and salt.  Continuing until heated through, stirring occasionally.
Add milk 10 minutes before serving.
Sprinkle with parsley if desired when serving.
Irish Coffee Pie


Ingredients:
unflavored gelatin, sugar, brewed coffee, coffee ice cream, sugar, heavy cream, sugar, vanilla

Directions:
In saucepan, stir unflavored gelatin with 1/3 Cup of Sugar., In bowl, BEAT egg yolks, blend with Coffee and stir into Saucepan., Cook, stirring until gelatin is dissolved and mixture is slightly thickened., Remove from heat and blend in Ice Cream and Whiskey., Chill until mixture will mound on a spoon., In bowl, BEAT Egg Whites until foamy., Gradually BEAT in 2 Tablespoons of Sugar until STIFF., Fold into gelatin mixture and pour into Pie Shell., Chill until set., Garnish slightly with Whipped Cream., Enjoy!
Grilled Salmon with Bacon and Corn Relish
Category: main-dish
By Chef John

You are really going to love this exciting and vibrant new way to use salmon. It's dressed up with an easy and summery relish. Did I mention there will be bacon? Oh, yeah.

Ingredients:
6 slices bacon, cut crosswise into 1/2-inch pieces
2 ears white corn
¼ cup chopped green onions - white and light green parts separated from green tops
¼ cup diced red bell pepper
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons olive oil
1 tablespoon rice vinegar, or more to taste
½ teaspoon vegetable oil
2 (8 ounce) center-cut boneless salmon fillets
1 pinch cayenne pepper, or to taste
1 cup fresh spinach leaves  (Optional)

Directions:
Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate. Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes. Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices. Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish. Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper. Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle. Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 2 servings

Calories: 604.5
Fat: 33.1 g
Saturated fat: 8.2 g
Carbohydrates: 20.2 g
Sugars: 4 g
Dietary fiber: 3.5 g
Protein: 56.6 g
Cholesterol: 140.8 mg
Sodium: 754.8 mg
Lemon Simple Syrup


Ingredients:
sugar, water, lemon juice, lemon rind

Directions:
Combine sugar and water and boil for 5 minutes.
Add lemon juice and lemon rind.
Let cool and place in an airtight container in refrigerator.
To serve, fill glass about ¼ full with syrup; add ice and cold water.
Stir and garnish with lemon wedge and maraschino cherry.
Stuffed Vine Leaves - Authentic Turkish Dolma Recipe


Ingredients:
onions, rice, flat leaf parsley, olive oil, pine nuts, dried currant, dried mint flakes, allspice, black pepper, ground cinnamon, granulated sugar

Directions:
Dice the onions and sauté with 1/4 cup of olive oil.
When they turn translucent, add the pine nuts and sauté for 5 more minutes.
Add rice and stir constantly for 5-10 minutes until the rice is translucent.
Add the spices (dried mint, cinnamon, lemon salt, black pepper, dried currants, sugar and allspice] and chopped parsley.
After another quick stir, add 1/2 cup of boiling water and simmer on low medium heat for 15-20 minutes until all the liquid is absorbed by the rice mixture.
Take off heat and let cool.
And now, here comes the fun part. Traditionally, you would put a spoonful of the cooled mixture in the center of the top part of the leaf, fold the sides inwards and then roll the leaf like a cylinder. But since I have “The Ultimate Dolma Machine” (follow the link mentioned in the description section], I just placed a leaf on the rubber compartment of the machine, put a tbps of mixture in the middle and with a single slide, there comes my dolma from the other side of the machine. The process was a breeze. It took me only 10 minutes to roll nearly 40 perfectly shaped dolmas. Below is the process fully photographed.
As the final step, spread a layer of vine leaves on the bottom of a large and heavy pot (to prevent the stuffed leaves from burning].
Lay all your dolmas side by side and tuck very tightly.
Transfer the remaining 1/4 cups of olive oil, juice of half a lemon and 2 cups of boiling water, cover with a plate upside down (so that the dolmas don’t move around in boiling water] and bring to a boil.
Reduce the heat to medium low and simmer until all the water is absorbed (roughly 45-60 minutes].
Transfer to your serving dish and let cool.
Sour Cream Rye Bread (ABM)


Ingredients:
water, white vinegar, sour cream, bread flour, sugar, salt, dry yeast

Directions:
Place all ingredients in the pan according to the manufacturer of your bread machine.
Select basic/white cycle and medium crust color.
Do not use delay cycle.
Remove baked bread from pan and cool on a wire rack.
Apple Cranberry Scones


Ingredients:
flour, sugar, baking powder, baking soda, salt, butter, apple, dried cranberries, milk, milk, white sugar, ground cinnamon

Directions:
Measure flour, sugar,baking powder,soda,and salt into a large bowl., Cut in butter until crumbly., Add shredded apple, cranberries and milk., Stir to form a soft dough., Turn dough out onto a lightly floured surface., Knead gently 8 to 10 times., Pat into two 6 inch circles., Brush tops with milk and sprinkle with sugar and cinnamon., Cut each circle into six pie-shaped wedges., Place onto greased baking sheet., Bake at 425 degrees for 15 minutes, or until browned., Serve warm with Butter.
Chocolate Chip Ice Cream


Ingredients:
half-and-half, vanilla beans, chocolate chips

Directions:
In a saucepan, over medium heat, combine the half-and-half, sugar, and vanilla bean with pulp. Bring to a simmer.
In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks in a slow stream, gradually whisking to combine, until smooth.
Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for about 5 minutes or until the mixture coats the back of a spoon.
Pour the mixture into a bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling.
Cool the mixture completely. Process the mixture according the ice cream machine's instructions. Half-way through the churn, slowly pour the chocolate chips inches If the freezer bowl is too small for the entire batch, then split the chips and custard up evenly.
Healthy Rhubarb Cinnamon Muffins


Ingredients:
butter, unsweetened applesauce, fat free sour cream, egg substitute, flour, baking soda, ground cinnamon, rhubarb, sugar substitute, ground cinnamon

Directions:
To make it with the fat and sugar, use 1/2 cup packed brown sugar instead of the maple syurp, 1/4 cup butter instead of the butter and apple sauce, regular sour crea instead of the fat free, and 2 eggs instead of the egg substitute.
Dice rhubarb into 1/4 inch chunks.
Heat oven to 375°F  Combine syrup/brown sugar and butter/applesauce in a large bowl.  Beat at medium speed until creamy.  Add sour cream and eggs and continue beating till well mixed.
Stir in flour, cinnamon, and baking soda, just until moist.  Fold in rhubarb.  Spoon into greased or paper lined muffin pan.
Stir together 1 T sugar and 1/2 t cinnamon in small bowl.  Sprinkle on top of each muffin.
Bake for 30 minutes or until lightly browned. Let stand 5 minutes, and then remove from pans.
Dominican Locrio De Pollo ( Rice and Chicken)


Ingredients:
roasting chickens, long grain white rice, water, lime juice, white sugar, tomato paste, cubanelle pepper, red onion, ground oregano, fresh garlic, ground black pepper, fresh cilantro, salt, chicken bouillon cube, adobo seasoning

Directions:
Wash the chicken parts in cold water. In a large plastic bag or air tight container with lid, place the chicken, add the cilantro, lime juice, garlic, onions, pepper, oregano, adobo seasoning and black pepper. Allow it to marinate for at least 10 minutes.
In a large cast iron pot over high heat, add 3 tbsp of oil (reserve 2] add sugar to heated oil, and quickly stir. Don't allow it to burn. When sugar turns brown (this will happen very quickly] add the chicken without the vegetables but don't discard them. Stir the chicken and cover. Reduce heat to medium and let it simmer for 10 minutes Adding tablespoons of water regularly if needed to prevent it from burning/sticking.
After 10 mins add the remaining water, the tomato paste, the reserved vegetables, and the chicken bouillon cube, and stir to combine until well mixed and paste and bouillon are dissolved. Taste and add salt to taste. Should be just a little saltier than you'd prefer, because the rice and chicken will absorb a lot of it.
Add the rice, once all the water has evaporated, cover and simmer over minimum heat. Wait 15 mins, uncover give it all a good stir from bottom to top and add the remaining 2 tbsp oil. Cover and wait another 5 minutes Taste rice for doneness, it should be firm but tender inside. If necessary, cover and leave another 5 minutes.
Serve with a side of green salad, tostones and avocados; Enjoy!
Gnocchi and White Bean Skillet


Ingredients:
canola oil, navy beans, kale, parmesan cheese, canola oil, lemon, garlic cloves, red pepper flakes

Directions:
Prepare gnocchi per package instructions.
In a large non-stick skillet, heat 1 tbsp oil over medium heat. Add boiled gnocchi and sauté until slightly crispy; about 5-7 minutes. Remove from pan, set aside.
In the same pan, add remaining oil, add onion and garlic, cook until onion is translucent; about 5 minutes. Add beans and one handful of kale at a time, cook until wilted. Remove from heat and season with salt and pepper.
In a jar with a lid, combine all the dressing ingredients, replace lid and shake until combined and oil starts to emulsify. Set aside.
In a large bowl add gnocchi, beans and kale, drizzle with dressing and toss gently to coat. Top with Parmesan cheese.
Eggy Veggie Bake
Category: breakfast-and-brunch
By VenturaMama77

Yummy dish that I created one night. You could add just about anything to it. Could be breakfast, lunch, or dinner! Warm, fresh, and dee-lish! I like mine with a dollop of sour cream and some slices of avocado.

Ingredients:
1 tablespoon olive oil
1 cup sliced halved zucchini
3  green onions, chopped
½  sweet onion, thinly sliced
2  roma (plum) tomatoes, chopped
½ cup chopped fresh mushrooms
3 cups chopped baby spinach
½  lemon, juiced
Worcestershire sauce to taste
hot sauce to taste
garlic powder to taste
salt and ground black pepper to taste
1 ½ cups liquid egg substitute
¼ cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray. Heat the olive oil in a skillet over medium-high heat. Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender. Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese. Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy!

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 175.2
Fat: 9.7 g
Saturated fat: 3 g
Carbohydrates: 8.1 g
Sugars: 3.3 g
Dietary fiber: 2.5 g
Protein: 15.7 g
Cholesterol: 10 mg
Sodium: 268.4 mg
Roasted Garlic Tomato Sauce


Ingredients:
garlic cloves, olive oil, crushed tomatoes, dried basil, dried oregano, salt, pepper

Directions:
Mash the garlic cloves into a paste with the back of a knife in bottom of a saucepan. Stir in the olive oil.
Add the tomatoes.Cook over medium heat to the boiling point and then simmer for ten minutes to thicken.
Immediately stir in the basil, oregano, salt and pepper, and serve.
Italian Beef in the Crock Pot


Ingredients:
garlic, oregano, basil

Directions:
Place beef roast in the crock pot.
Mix together the dried herbs in a bowl and sprinkle over the roast.
Sprinkle the minced garlic over the roast.
Pour the jar of pepperocini peppers (including the juice] over the roast.
Cover and cook on high 6-8 hours.
Shred with fork and serve on French rolls or with vegetables.
Chicken and Goat Cheese Wontons


Ingredients:
wonton wrapper, chicken breasts, basil, tomatoes

Directions:
Chop all ingredients, except the wonton wrappers, into a very fine mince. This is a good one for your food processor.
Fold small amount into center of wonton wrapper. Seal all edges with water.
Fry, a few at a time, at 350 degrees, approx 3 minutes. Drain on paper towel.
Postre de Cocada


Ingredients:
fresh coconut, sugar, sweet sherry, dry sherry, milk, unsalted butter

Directions:
Hull and peel the coconut, reserving and straining the liquid.
Grate the meat (it should be medium-fine].
Measure the coconut liquid and add enough tap water to bring the total quantity to 1 cup.
Place the grated coconut in a medium-size, heavy saucepan, stir in the liquid and sugar and set over medium heat.
Cook, stirring frequently, until the coconut becomes transparent (it will look almost candied] and the liquid has reduced to a glaze, 20 to 30 minutes longer, to evaporate its liquid, then remove from the fire.
Beat the yolks with the milk or cream, stir in several tablespoons of the hot coconut, then carefully stir the warm yolk mixture into the coconut remaining in the pan.
Return to medium-low heat and stir constantly until lightly thickened, about 5 minutes.
Scrape the cocada into an ovenproof serving dish.
Spread the almonds onto baking sheet and toast in a 325 oven until lightly browned, about 10 minutes.
Shortly before serving, heat the broiler.
Dot the cocada with butter, run under the heat and let brown for a minute or so.
Watch carefully: The sugar in the cocada will caramelized very quickly.
Strew with the toasted almond slices and the dessert is ready to serve.
Rick's Notes: After the egg-yolk mixture goes into the hot coconut, make sure the heat under your pan isn't too high, or the yolks can curdle.
In no case should the coconut mixture come near a boil.
Gluten Free Hummingbird Bread


Ingredients:
buttermilk, baking powder, cinnamon, nutmeg, crushed pineapple, sweetened coconut, salt, walnuts, coconut oil, light brown sugar, eggs, vanilla, baking mix, bananas, coconut, cream cheese, powdered sugar, vanilla

Directions:
Set Oven to 350°F Lightly oil a 9” X 5” loaf pan.
Place coconut oil, brown sugar, eggs, buttermilk, and vanilla in a mixer and beat for 1-2 minutes. Add baking powder, salt, cinnamon, nutmeg, and gluten free flour. Beat on low speed until all ingredients are incorporated. Add bananas, coconut, and pineapple and mix on low until well dispersed.
Bake 45-50 minutes until lightly browned and toothpick inserted into the bread comes out clean.
Allow to cool before icing (if desired].
To make icing, beat cream cheese, vanilla, and powdered sugar together until smooth (3-5 minutes]. Spread icing on top of loaf and top with toasted coconut. Enjoy.
Blueberry Upside-Down Mini Cakes
Category: desserts
By Kim

A nice way to use up some leftover blueberries.

Ingredients:
2 cups frozen blueberries
1  lemon, zested and juiced, divided
2 tablespoons white sugar
2 tablespoons unsalted butter
2 tablespoons brown sugar
½ cup unsalted butter, softened
½ cup white sugar
2  eggs
1 ½ teaspoons vanilla extract
1 ¼ cups all-purpose flour
1 ¾ teaspoons baking powder
½ teaspoon ground ginger
1 pinch salt
½ cup milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter six 4-inch ramekins and place in a 9x13-inch baking pan. Mix blueberries, lemon zest, and 2 tablespoons white sugar together in a small bowl. Microwave 2 tablespoons butter in a microwave-safe bowl until melted, about 30 seconds. Stir in brown sugar. Spread equal amounts into the bottom of each ramekin. Divide the blueberry mixture evenly into the ramekins. Beat 1/2 cup butter and 1/2 cup white sugar in a large bowl using an electric mixer until fluffy. Add eggs 1 at a time, mixing after each addition. Mix in lemon juice and vanilla extract. Add flour, baking powder, ginger, and salt; stir until combined. Mix in milk. Spoon batter into the ramekins over the blueberry mixture. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool in the ramekins for 5 minutes. Run a knife around the edges of the cakes; invert onto a plate.

Prep time: 25 mins
Cook time: 26 mins
Total time: 56 mins
Yields: 6 mini cakes

Calories: 404.3
Fat: 21.6 g
Saturated fat: 13 g
Carbohydrates: 48.8 g
Sugars: 26.5 g
Dietary fiber: 1.6 g
Protein: 5.9 g
Cholesterol: 114.5 mg
Sodium: 204.8 mg
Blueberry Cassis Preserves


Ingredients:
fresh blueberries, sugar, creme de cassis, ground allspice

Directions:
Pick over blueberries, removing all stems, leaves and damaged or unfit berries.  Wash and place in a preserving pan with the lemon juice (and whole allspice, if using].
Cook over medium heat until berries begin to soften (3--5 minutes].  Add sugar and bring to a boil.  Cook for 10 minutes, stirring often.
Mix in the cassis and allspice (if using ground].  Cook for 5 more minutes, until preserve is thickened and reaches 221°F.
Ladle preserve into hot sterilized jars, leaving 1/2 inch headroom.  Wipe rims clean and seal.
Process 5 minutes in a boiling water bath.  Cool, check seals, and alabel.  Store for up to 1 year in a cool dark place.
Tomato and Basil Tart


Ingredients:
mozzarella cheese, tomatoes, basil leaves, olive oil, garlic cloves, flour, butter, milk

Directions:
To prepare pastry, mix together flour and butter and a pinch of salt.
Add milk slowly, just enough to firm up dough.
Form a ball and then roll out dough on flour surface, into a large circle to cover a greased tart pan.
Press dough into your tart pan.
Prick dough all over with a fork and then bake at 375 for ten minutes.
Let cool slightly before adding the toppings.
Reduce oven to 350 degrees.
Slice the mozzarella into 1/4 inch slices and place over the entire pastry base.
On top of the cheese, arrange a single layer of thick tomato slices, overlapping them slightly.
Dip the basil leaves in olive oil and arrange them on the tomatoes.
Scatter garlic on top, drizzle with remaining olive oil, and season with salt and pepper.
Bake for 45-50 minutes until tomatoes are well cooked. Serve hot.
Weekend Beef Burgundy


Ingredients:
stewing beef, onion, beef bouillon granules, Burgundy wine

Directions:
Combine beef, soup, onion and bouillon in a large bowl; mix well.
Stir in half the package of soup mix, reserving the rest for another recipe.
Spread in a lightly greased 13 x 9 inch baking dish; cover and bake at 325 for 2 1/2-3 hours.
Add mushrooms and wine; bake for an additional 10 minutes.
Add noodles and stir to combine.
Solo Smothered Chicken Breast


Ingredients:
boneless skinless chicken breasts, onion, mushroom stems and pieces, olive oil, butter, salt, pepper

Directions:
In a medium size cast iron frying pan, heat the oil and butter and stir until the butter nolonger foams.
Add the thawed chicken breast and fry on one side for 4 minutes.
Turn the breast over and add the onions, continue to fry for 2 minutes add the mushrooms, and continue to cook for two more minutes.
Add salt and pepper.
Reduce heat and check for an internal temperature of 160 degrees (F].
If more time is required, scoop the onion/mushroom mixture on top of the chicken and cook until the meat is completely done.
Serve with cold potato salad or rice.
OPTIONAL: After removing the chicken, add one tablespoon of flour to the hot pan, stir and then add the saved liquid from the mushrooms to make a gravy.
Shot in the Grass


Ingredients:
"Baileys Irish Cream"

Directions:
Layer the ingredients., Admire., Skull.