xiaoxl/recipe_data huggingface dataset:
Muffuletta-Inspired Cauliflower Salad
Category: salad
By Heidi

A crisp fresh salad that is similar to a muffuletta filling without the meat. My Aunt Holly has made this for years. I searched by ingredients to confirm nothing on Allrecipes matched. Thank you, I love your site!

Ingredients:
2 cups chopped cauliflower
½ cup chopped black olives
½ cup chopped green olives
⅓ cup chopped green bell pepper
⅓ cup chopped celery
¼ cup chopped pimento peppers
3 tablespoons chopped onion
1 teaspoon white sugar
1 teaspoon salt
1 dash ground black pepper
4 ½ tablespoons olive oil
1 ½ tablespoons vinegar
1 ½ teaspoons lemon juice

Directions:
Combine cauliflower, black olives, green olives, green bell pepper, celery, pimento peppers, onion, sugar, salt, and pepper in a large bowl. Whisk olive oil, vinegar, and lemon juice together in a small bowl. Pour over cauliflower mixture and toss to combine. Refrigerate salad until flavors combine, 4 hours to overnight.

Prep time: 35 mins
Total time: 4 hrs 35 mins
Yields: 4 servings

Calories: 204.1
Fat: 19.9 g
Saturated fat: 2.7 g
Carbohydrates: 6.6 g
Sugars: 2.4 g
Dietary fiber: 2.8 g
Protein: 1.9 g
Sodium: 1272.8 mg
Lentil Vegetable Soup


Ingredients:
onion, shallot, celery, garlic cloves, carrots, mushroom, tomato paste, lentils, ham, chicken broth, broccoli stem, savory, salt, fresh ground pepper

Directions:
In large soup pot heat up oil; add onions, shallot, carrots and celery.Cook about 5 minutes; add garlic and mushrooms; cook 5 more minutes.
Stir in tomato paste and cook 1 minute.
Add lentils, ham and chicken broth; stir in Vegeta and savory.
Cover and cook until lentil are tender;add broccoli stems last 10 minutes about 30-40 minutes.
Taste and add salt and pepper.
Serve with parmesan cheese for a change of flavour.
Roast or Steak Marinade(The Very Best!!!)


Ingredients:
sirloin tip roast, onion, soy sauce

Directions:
Dampen roast or steak with water. Pierce with a fork. Liberally coat with meat tenderizer, place in bowl or dish & set aside. Mix remainder of ingredients and pour over meat.
Marinate at least 4 hours or overnight.
Grill or cook how you prefer.
Potato Pancakes With Avocado Mash and Eggs


Ingredients:
baking potatoes, onion, extra virgin olive oil, salt, pepper, eggs, avocados, chipotle hot sauce

Directions:
Place 1 1/4 pounds shredded baking potatoes in a kitchen towel and squeeze to remove any moisture. Transfer to a bowl and stir in 1 grated onion, 1 tablespoon extra-virgin olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 tablespoons extra-virgin olive oil over medium heat.
Divide the potato mixture into 4 mounds in the skillet and pat into 4-inch pancakes. Cover with a sheet of foil and cook, turning once and adding 1 more tablespoon extra-virgin olive oil, until browned, about 15 minutes. Transfer to a platter.
In the same skillet, cook 4 eggs sunny-side up with 1 tablespoon extra-virgin olive oil for about 1 minute.
Mash the flesh from 2 avocados and season with salt.
Top each pancake with some avocado, an egg, and chipotle hot sauce.
Sweet and Sour Pork III
Category: world-cuisine
By PAM_1

My husband's grandmother was Chinese. She taught me this one. This is the way Gramma made Sweet and Sour all her life (she died 6 years ago at age 94). The secret is apple cider vinegar.

Ingredients:
1 pound pork butt, cut into 1 inch cubes
1 teaspoon salt
¼ teaspoon white sugar
1 teaspoon soy sauce
1  egg white
2  green onions, chopped
1 quart vegetable oil for frying
½ cup cornstarch
1 tablespoon vegetable oil
3 stalks celery, cut into 1/2 inch pieces
1 medium green bell pepper, cut into 1 inch pieces
1  medium onion, cut into wedges
white sugar to taste
salt to taste
1 cup water
¼ teaspoon salt
¾ cup white sugar
⅓ cup apple cider vinegar
¼ cup ketchup
½ teaspoon soy sauce
1 (8 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch
¼ cup water

Directions:
Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour. Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer. Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels. Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside. In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 4 servings

Calories: 663.1
Fat: 35 g
Saturated fat: 6.8 g
Carbohydrates: 74.7 g
Sugars: 52.3 g
Dietary fiber: 2.3 g
Protein: 13.9 g
Cholesterol: 42.6 mg
Sodium: 1085.4 mg
Margarita Granita


Ingredients:
lime juice, strawberry

Directions:
Mix all ingredients. Pour into ice cream maker and follow directions for ice cream.
For Strawberry Margarita variation:  Add 1/2 cup pureed strawberries.
Old Fashioned Macaroni Salad
Category: salad
By Jennie Minor

My family has been making this for years, and it is my absolute favorite dish!

Ingredients:
2 cups macaroni
2 (5 ounce) cans tuna, drained
1  onion, chopped
1  green bell pepper, chopped
2 stalks celery, chopped
2 tablespoons garlic powder
1 ½ cups mayonnaise
2 tablespoons prepared mustard
salt to taste
ground black pepper to taste

Directions:
Cook noodles in a large pot of boiling water until al dente.  Rinse under cold water, and drain. Mix tuna, onion, bell pepper, celery, garlic powder, mayonnaise, salt and pepper, and mustard together in a large bowl.  Add pasta, and mix well.

Yields: 10 servings

Calories: 359.7
Fat: 26.9 g
Saturated fat: 4.1 g
Carbohydrates: 19.9 g
Sugars: 2.2 g
Dietary fiber: 1.4 g
Protein: 10.2 g
Cholesterol: 20.1 mg
Sodium: 243.9 mg
Ww Banana Bread


Ingredients:
bananas, Splenda sugar substitute, whole wheat flour, all-purpose flour, salt, baking soda

Directions:
Mash Bananas with hand mixer.
Stir in Applesauce.
Add Remaining Ingredients.
Pour into loaf pan and bake at 350 for 50 minutes or until tooth pick comes out clean.
Ww Core Mongolian Beef


Ingredients:
soy sauce, cornstarch, garlic cloves, beef round steak, water, soy sauce, cornstarch, Splenda sugar substitute, olive oil, carrots, green onion

Directions:
In a medium bowl, mix together 1 tablespoon soy sauce, 1 tablespoon cornstarch, and minced garlic.
Stir in beef strips.
Let stand for at least 10 minutes.
In a separate small bowl, mix together water, soy sauce, 2 1/2 teaspoons cornstarch, splenda, and red pepper; set aside.
Heat 1 tablespoon of olive oil in a skillet over high heat.
Cook and stir beef in hot olive oil for 1 minute; remove, and set aside.
Heat remaining tablespoon of olive oil in the same pan.
Saute carrots and white part of green onions for 2 minutes.
Stir in green portion of the onion, and saute for 1 minute.
Stir in sauce mixture and beef.
Cook and stir until sauce boils and thickens.
3 Layered Chocolate Delight Dessert


Ingredients:
pecans, flour, butter, cream cheese, powdered sugar, Cool Whip, Cool Whip, instant chocolate pudding mix, milk, Cool Whip

Directions:
1st layer.
Mix chopped pecans, flour, and softened butter.
Put in 9x13 inch pan.
Bake for 10 minutes at 350 degrees, take out and cool.
2nd layer.
Whip and spread cream cheese, powdered sugar, and 1 cup plus two tablespoons cool whip.
Spread on cool crust and refrigerate for 10 minutes.
3rd layer.
Mix chocolate pudding with milk. Beat for 2 minutes.
Refrigerate 10 minutes.
Spread on top of other layers.
Top with cool whip, and sprinkle with nuts on top.
La Gléhias Full English Breakfast


Ingredients:
tomatoes, sausages, streaky bacon, button mushrooms, eggs

Directions:
Turn on the grill and allow to heat up for about 10minutes. While you are waiting, line the grill-tray with tin-foil (aluminium foil]. If you are lucky enough to have two grill-trays, line them both, otherwise, line an oven tray as well.
Put the Sausages and halved Tomatoes (skin side down] on one of the lined trays and the Bacon Rashers on the other. Overlap each rasher slightly, fatty edge on top, in portions of 3. Note: Make sure all of the ingredients are at room temperature before cooking otherwise cooking times may be thrown out.
Empty the Mushrooms into a saucepan and put on the hob on a very low flame, lid on.
The grill should be hot enough to put the Sausages and Tomatoes under.
Put the Oil in a frying pan and break the Eggs into the cold oil.
Empty the Baked Beans into a non-metallic, microwavable bowl and microwave on full power for 2 minutes.
Check the Sausages regularly and turn as necessary. They should take about 10 minutes in total. The Tomatoes should take the same time to cook.
When the Sausages and Tomatoes are ready, remove the tray from under the grill and put Bacon under.
Stir the Baked Beans and put on for another 2 minutes.
Turn the flame on under the Eggs. Stir the simmering Mushrooms and turn the heat up a little for the last minute.
Serve Tomatoes on the plates top-left and Sausages go straight across the middle. I always try to put the Sausages on the plate with the ends curling upwards like smiles. :].
Check the eggs and turn down a little if necessary. Turn off the grill but leave the bacon under.
Mushrooms go around the bottom edge of the plate.
Check the Beans are hot and spoon on the plate top right next to the Tomatoes.
Finish off the Eggs and sit them across the Sausages.
Bacon should be done and goes over the eggs.
Serve immediately, preferably with a cup of English Breakfast tea.
Bon Appetite! :].
Honey Cinnamon Buns With Cream Cheese Frosting


Ingredients:
milk, active dry yeast, honey, egg, buttermilk, honey, salt, all-purpose flour, butter, ground cinnamon, brown sugar, honey, cream cheese, powdered sugar, buttermilk

Directions:
In a medium sized mixing bowl stir together the warm milk, yeast, and teaspoon of honey.
Let stand for 5 minutes or until foamy.
Add the egg, 1/4 cup honey, and buttermilk and stir until combined.
Stir in the salt and flour until the dough forms a ball and pulls away from the edges.
Place in a greased bowl, flipping dough once to coat both sides, cover with plastic wrap and let stand for 1 hour.
Place dough in the refrigerater and let rise over night.
In the morning, in a small bowl, stir together all the filling ingreidents and set aside.
Remove the dough from the refrigerator and punch down.
Roll the dough out on a lightly flour surfuse until it is an 1/8-1/4 of an inch thin RECTANGLE.
Spread the butter cinnamon mixture evenly over the top of it and roll it long ways in a jelly roll form.
Cut off the ends and then cut into 1 inch slices.
Place slices slightly apart in a 9"-13" baking dish, cover with plastic wrap, and let rise for about 1-1 1/2 hours.
Preheat oven to 350F and baking for 10-15 minutes or until lightly golden brown.
In the meantime, in a small bowl, stir together the cream cheese and the powdered suger then stir in the buttermilk, set aside.
After baking the cinnamon rolls, remove them from the oven and let them stand for 10 minutes before spreading on the frosting.
**Youcan make an orange frosting for these buns by changing the buttermilk to 3 tablespoons orange juice and adding 1/2 teaspoon finely grated orange zest.
Serving Suggestions: Coffee, tea, oatmeal, coke (hehehe].
Lobster Dipping Sauce
Category: side-dish
By johnd

Butter, lemon and garlic combine to create a buttery concoction for dipping steamed, grilled, (or however you prepare it) lobster.

Ingredients:
1 cup butter
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 teaspoon ground black pepper
2 teaspoons dried cilantro

Directions:
Melt 1 tablespoon of butter in a saucepan over medium heat. Add the garlic; cook and stir until starting to brown, about 3 minutes. Add the remaining butter and reduce heat to low. Stir to melt the butter, then mix in the lemon juice, pepper and cilantro. Let it steep over low heat for about 10 minutes. Strain before serving if desired.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 cup

Calories: 207
Fat: 23 g
Saturated fat: 14.6 g
Carbohydrates: 0.9 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Cholesterol: 61 mg
Sodium: 164.1 mg
Strawberry Topped Angel Food Cake


Ingredients:
powdered sugar, cake flour, cream of tartar, vanilla, white sugar

Directions:
In a very large mixing bowl bring egg whites to room temperature.
Meanwhile, sift the powdered sugar and flour together 3 times and SET ASIDE.
Add cream of tartar and vanilla to egg whites.
Beat with an electric mixer (I use my KA stand mixer] on medium to high speed until soft peaks form (tips curl].
Gradually add sugar, about 2 tablespoons at a time, beating on medium to high speed until stiff peaks form (tips stand straight up].
Sift about one-fourth of the flour/powdered sugar mixture over the egg white mixture, then fold in gently.
Repeat sifting and folding in the remaining flour mixture, using one-fourth of the flour mixture each time.
Gently pour the batter evenly into an ungreased 10-inch tube pan.
Gently cut through the cake batter with a knife.
Bake on the lowest rack in a 350°F oven for 40-45 minutes or until the top springs back when lightly touched.
Immediately invert the cake in the pan and cool completely.
Using a knife, loosen the sides of the cake from the pan, don’t forget to cut around the center hole.
Then carefully cover the pan with a large plate and invert the pan onto the plate.
Serves 12.
Recipe from: BH& G- Old Fashioned Baking.
Chocolate Salami


Ingredients:
sun-dried cherries, butter, sugar, pistachios, Grand Marnier

Directions:
Soak cherries in warm water, about 30 minutes.
Drain well.
Place chocolate in bowl with butter, over a pot of simmering water until melted.
Add sugar, almonds, pistachios, biscotti, drained cherries, orange peel and Grand Marnier.
Mix well.
Remove from heat and add the egg yolk and mix well.
Cool completely.
Form salami shape by rolling mixture in a sheet of wax paper.
Refrigerate 4 hours or overnight.
Slice and serve.
Cheddar Pasta Toss


Ingredients:
tri-color spiral pasta, frozen green peas, cooked ham, cheddar cheese, celery, sliced ripe olives, green onions, mayonnaise, mayonnaise, red wine vinegar, olive oil, garlic powder, dried oregano, salt, ground black pepper, pimentos

Directions:
Cook rotini according to package directions, during the last 5-7 minutes of cooking time add peas to rotini.
Drain pasta and peas, rinse pasta and peas in cold water, then drain again.
Combine pasta/peas with the next five ingredients. Toss gently to combine.
In a small bowl combine all of the mayo with the next 4 ingredients and the salt and pepper if using. Whisk together until smooth and uniform.
Pour dressing over the pasta mixture and stir gently to combine until the pasta mixture is evenly coated.
Cover and refrigerate at least 2 hours before serving. Overnight is best.
Round 2  - Stuffed Zucchini Boats


Ingredients:
zucchini, mushroom stems, egg, salt, fresh ground black pepper, mozzarella cheese

Directions:
Preheat the oven to 350* F.
Slice the 2 zucchini lengthwise, scoop out the seeds from the center(I put in freezer to use for making broth] and put on a baking sheet.
In a medium bowl combine the remaining ingredients except for 2 tablespoons of the cheese.
Fill the centers of each zucchini half with the mixture. Sprinkle the remaining cheese over the top of the filling.
Bake until the cheese is melted and the filling is golden brown and toasted, about 15-20 minutes. Enjoy!
Honk if You Love Cheezus!


Ingredients:
Fontina cheese, gruyere cheese, mozzarella cheese, cherry brandy, white wine, white wine, olive oil, garlic clove

Directions:
Combine and mix the four cheeses with the brandy and white wine in a large bowl. Brush olive oil on one side of each bread slice and turn over. Spoon cheese mixture evenly on 4 of the 8 bread slices. Top with remaining 4 bread slices, oiled side up.
Heat a large Teflon coated non-stick skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary] and cover and cook for 2 to 3 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula. Cook for 2 to 3 minutes or until the bread is golden brown and the cheese has melted. Turn once more and cook for 30 seconds. Remove from pan and let cool for 3 to 5 minutes. Cut sandwiches in half, rub the garlic clove over the top of each sandwich and serve.
Golden Easter Punch


Ingredients:
water, sugar, vanilla

Directions:
In lg saucepan, bring sugar and water to a boil.
Cook and stir for 2 minutes; remove from heat and allow to cool.
Pour sugar water in lg punchbowl.
Add juices and vanilla.
Add soda.
Stir well.
Add sherbet just before serving.
Cream Cheese-Filled Light Brownies


Ingredients:
light cream cheese, granulated sugar, low-fat milk, vanilla extract, brown sugar, low-fat sour cream, egg, all-purpose flour, baking powder

Directions:
Preheat the oven to 350°F  Spray an 8-inch square baking dish with vegetable spray.
Make filling:  in a food processor or bowl with an electric mixer, beat together the cream cheese, sugar, milk and vanilla until the mixture is smooth.  Set it aside.
Make the cake:  in a large bowl, mix together brown sugar, sour cream, oil, whole egg and egg white.  In a separate bowl, stir together flour, cocoa and baking powder.  Add the liquid ingredients to the dry ingredients, blending just until everything is mixed.
Pour half the cake batter into a prepared dish.  Spoon the filling on top; spread it with a wet knife. Pour the remaining batter into the pan.  Bake for 20 to 25 minutes or until it is just barey loose in the centre.
Murray's Ketchup Lovers Slumgullion (Lite-Bleu)


Ingredients:
elbow macaroni, onion, green pepper, ketchup, tomato paste, water, salt, black pepper, garlic

Directions:
In a large pot, cook ground beef, onion, and green pepper., Drain and return to pot., Add remaining ingredients and cook until heated thru.
Mango Mousse


Ingredients:
mangoes, lemons, salt, sugar

Directions:
Purée the mangoes, better done in a food mill.  Stir in the lemon juice.
Whip the whites with salt in a clean bowl. Add sugar, a little at the time, until stiff, but not dry.  Fold into mangoes.
Whip cream stiff, fold into mangoes. Chill 4 hours before serving.
Crab with Stilton Cheese
Category: appetizers-and-snacks
By MICHELLE LONG

This is a very different yet wonderful way to serve crab. Everyone I have ever served it to was pleasantly surprised. Living in the NW we love our crab. You can use blue cheese instead, if you can't locate Stilton.

Ingredients:
¼ cup butter
½ pound fresh mushrooms, thinly sliced
½ cup white wine
12 ounces cooked crabmeat
¼ cup chopped green onions
¼ pound seedless red grapes, halved
4 ounces Stilton cheese, crumbled

Directions:
Preheat oven to 375  degrees F (190 degrees C). Melt butter in a saucepan over medium heat,  add mushrooms and white wine. Cook stirring until mushrooms are slightly softened, and about 1/4 cup white wine remains. Remove the mushrooms, and set aside. Arrange the crabmeat in the bottom of a small baking dish. Layer with the mushrooms, green onions, and grapes. Drizzle with the butter and wine mixture, and top with Stilton cheese. Bake 10 to 12 minutes in the preheated oven, until the dish is heated through and bubbly.

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

Calories: 176.7
Fat: 10.5 g
Saturated fat: 6.4 g
Carbohydrates: 4.8 g
Sugars: 3.1 g
Dietary fiber: 0.5 g
Protein: 13.5 g
Cholesterol: 57.7 mg
Sodium: 397.9 mg
Crusta


Ingredients:
brandy, fresh lemon juice, maraschino cherry juice, Cointreau liqueur

Directions:
Moisten the rim of a chilled cocktail glass with a lemon wedge, then dip the rim into superfine granulated sugar.
Shake all the ingredients with cracked ice, then strain into the glass.
Drape a very long spiral of either orange or lemon peel into and hanging out of the glass by about 2 inches, then serve.
Pasta E Fagioli Mix


Ingredients:
dried great northern beans, dried pinto bean, garlic powder, bay leaf, dried basil, dried rosemary, salt, pepper, chicken bouillon powder, vegetable bouillon granules, bow tie pasta, penne pasta

Directions:
Pick through beans.
Combine with all the ingredients except pasta, which you want to tie in a little mesh or plastic bag.
Place in a decorative jar, tie with a ribbon and give with 1 28 oz can of stewed tomatoes and: In a large stockpot, combine bean mixture and 12 cups water.
Bring to a boil and boil for 10 minutes.
Reduce heat and simmer for 2 and 1/2 to 3 hours, or until beans are tender.
Add tomatoes and pasta, simmering for 10 minutes more.
Swiss Chard and Pecan Pesto
Category: side-dish
By MeghanO

This tasty pesto is delicious tossed with warm pasta and chicken or spread on garlic bread.

Ingredients:
½ cup olive oil, divided
10 leaves Swiss chard, chopped
4 cloves garlic, chopped
1 cup basil leaves
1 cup pecans
½ teaspoon sea salt
1 tablespoon lemon juice
1 (3 ounce) package grated Parmesan cheese
salt and ground black pepper to taste

Directions:
Heat 2 teaspoons of the olive oil in a skillet over medium heat; cook and stir the Swiss chard and garlic in the hot oil until the chard leaves have wilted, 3 to 5 minutes. Remove from heat and allow to cool. Process the basil, pecans, sea salt, Parmesan cheese, and remaining olive oil in a food processor until all the ingredients are well integrated. Add the Swiss chard mixture and the lemon juice to the food processor; continue chopping until the mixture is pureed. Season with salt and pepper.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 1 1/4 cup

Calories: 227.9
Fat: 22.1 g
Saturated fat: 3.7 g
Carbohydrates: 4.4 g
Sugars: 1.1 g
Dietary fiber: 2 g
Protein: 5.4 g
Cholesterol: 7.4 mg
Sodium: 319.1 mg
Efo (Spinach)


Ingredients:
fresh spinach, onion, tomatoes, red bell pepper, olive oil, chicken bouillon cubes, salt, white pepper

Directions:
Wash and drain (but don't dry] spinach leaves, removing any thick stems. Slice onions, tomatoes and red peppers into strips.
Heat oil in a saute pan. Add onions and peppers and cook until wilted.
Add tomatoes and cook. Crumble bouillon cubes into pan and add spinach with whatever water clings to the leaves.
Cook until spinach wilts.
Season with salt and white pepper, to taste.
Crock Pot Shredded Beef Burritos


Ingredients:
ground cumin, dry oregano, red pepper flakes, paprika, tomatoes, chili pepper, onion, garlic clove, water, flour tortillas

Directions:
Remove as much fat as possible from roast.
Place roast in crock pot and cover with remainder of ingredients except tortillas.
Cook on low for 8-10 hours.
With fork shred roast and stir well with other ingredients in crock pot.
Drain meat mixture well and serve in flour tortillas with your favorite toppings.
Enjoy.