xiaoxl/recipe_data huggingface dataset:
Bean and Rice Patties in Pita With Yogurt Tahini Dressing


Ingredients:
olive oil, onions, garlic cloves, salt, cumin, bell pepper, cannellini beans, fresh parsley, cooked brown rice, lemon juice, pepper, cayenne, nonfat plain yogurt, tahini, garlic clove, lemon juice, cumin, salt, pepper, carrot, chopped tomato, cucumber

Directions:
Warm olive oil in nonstick skillet.  Add onions, garlic and salt and cook on medium low heat, stirring often, for 5-10 minutes, till onions are tender.
Add the bell peppers and cumin and cook for 5 minutes more, till peppers are soft, stirring frequently.
Remove from heat and set aside.
Thoroughly mash the beans by hand in a large mixer bowl (I used a potato masher].
Combine the parsley, rice and lemon juice into the mashed beans.
Add the cooked vegetables and mix well.
Add black pepper to taste (and any other seasonings you might like, especially if you like things spicy].
At this point, you could chill the mixture till you're ready to make the patties - I did and it probably helped make them a little easier to handle.
Shape the mixture into about 18 small patties, about 2 1/2 inches across.
Prepare a large nonstick skillet with cooking spray.
Heat the skillet and cook the patties to medium heat till golden brown on the underside, about 5-8 minutes.
Gently turn them and lightly brown the other side, about 3-5 minutes longer.
Serve hot or at room temperature - good stuffed into pita pockets with chopped veggies tossed in oil and vinegar and toppped with yogurt tahini dressing.
For dressing:
Whisk together all the ingredients in a mixing bowl.  Will keep for a week in a tightly covered container in the refrigerator.
Norwegian  Waffles


Ingredients:
butter, eggs, sugar, cardamom, flour, baking powder, milk, sour cream

Directions:
mix all  together., let rest 15 minutes., bake in waffle iron., spread with sour cream and jelly., they also top with brown cheese?., lol.
Brie Cranberry and Chicken Pizza
Category: meat-and-poultry
By GILLIE

A simple pizza using an exotic mixture of chicken, cranberry and brie.

Ingredients:
2  skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 (12 inch) prepared pizza crust
1 ½ cups cranberry sauce
6 ounces Brie cheese, chopped
8 ounces shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Chop chicken breasts into bite-size pieces. Heat oil in medium skillet until hot. Add chicken and saute until browned and almost cooked through. Spread cranberry sauce over the pizza crust. Top with chicken, brie and cover with mozzarella. Bake at 350 degrees F (175 degrees C) for 20 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 864.6
Fat: 35.4 g
Saturated fat: 17.7 g
Carbohydrates: 91.8 g
Sugars: 42.1 g
Dietary fiber: 3 g
Protein: 47.9 g
Cholesterol: 130.9 mg
Sodium: 1262.4 mg
Fried Green Tomatoes


Ingredients:
green tomatoes, flour, garlic powder, onion powder, cornstarch, buttermilk

Directions:
Heat oil in a deep fryer, cast iron pan or what ever you use to deep fry.
Cut off the top and discard.  Slice tomatoes into 1/2 slices and discard the bottom.
In a large bowl combine all the dry ingrediants except the corn starch.  With a wisk stir until mixed well.
Add corn starch to a deep bowl.
Pour buttermilk into a bowl.
Lightly salt the tomato slices on both sides.  The Frank's hot sauce has salt, so don't go overboard.  If you choose not to use Frank's use a little more salt.
When the oil is at temperature use a fork to pick up a slice.  Put it into the cornstarch and coat.  Tap off the excess cornstarch and dip into the buttermilk a couple times.  Then coat it the flour mixture.
Add to the oild and repeat until you have several slices cooking.
Occasionally flip to brown evenly on both sides.
Once they are golden brown, remove from oil and place on a pan or plate covered in a papertowl.
(Optional] Sprinkle whatever amount of Frank's you want and enjoy.
Jalapeno Popper Mummies


Ingredients:
cream cheese, monterey jack pepper cheese, cheddar cheese, scallion, bacon

Directions:
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, combine cream cheese, pepper jack cheese, cheddar cheese, scallions and salt.
Fill jalapeño halves with the cheese mixture, top each with bacon, and place on a plate or tray. Unroll the crescent rolls and pull apart into 4 rectangles. Pinch the diagonal perforation together and press lightly to make smooth. Cut each rectangle into 6 long strips.
Wrap 2 pieces of dough around each stuffed pepper, leaving room for the eyes. Place the wrapped peppers about 2 inches apart on prepared pan and bake until golden and puffed, about 13-15 minutes.
Remove poppers from oven and place 2 eyes on the opening towards the stem. Place on a platter and serve with ranch dressing.
Slow-Cooked Red Braised Pork Belly
Category: world-cuisine
By Ray Sheen

This is one of the most common Chinese household dishes. You almost never find this dish in restaurants because it takes a long time to cook and because it is gloriously fatty. Serve with steamed rice and your choice of vegetable.

Ingredients:
1 ½ pounds pork belly, cut into bite-size pieces
¼ cup vegetable oil
3 tablespoons brown sugar
¼ cup dark soy sauce
¼ cup Shaoxing rice wine
¼ cup light soy sauce
4  scallions, halved
4 slices fresh ginger
4  star anise pods
water to cover
½ (8 ounce) package vegetarian chicken substitute, diced  (Optional)
6  hard-boiled eggs, peeled  (Optional)

Directions:
Fill a large pot with water and bring to a boil. Add pork belly; cook until starting to soften, about 5 minutes. Drain. Heat vegetable oil and brown sugar in a wok or large skillet over medium heat until sugar is melted. Add pork; cook until browned on all sides, about 2 minutes. Add dark soy sauce; cook and stir until flavors combine, about 5 minutes. Transfer pork mixture to a slow cooker. Add rice wine, light soy sauce, scallions, ginger, and star anise. Pour in enough water to just cover the pork. Cook on Low until pork is tender, about 6 hours. Add diced chicken substitute, hard-boiled eggs, and more water to cover. Cook on Low until eggs absorb cooking liquid, rotating halfway through, about 1 hour more.

Prep time: 20 mins
Cook time: 7 hrs 17 mins
Total time: 7 hrs 37 mins
Yields: 4 servings

Calories: 680.3
Fat: 48.8 g
Saturated fat: 12.8 g
Carbohydrates: 16.2 g
Sugars: 11.1 g
Dietary fiber: 1.6 g
Protein: 38.3 g
Cholesterol: 379.6 mg
Sodium: 3036 mg
Roasted Summer Squash, Zucchini, and Brussels Sprouts
Category: fruits-and-vegetables
By MIDWESTCINCY

This roasted squash recipe is something I always looked forward to when visiting my aunt in New York!

Ingredients:
4 tablespoons olive oil
7  baby zucchini
7  baby summer squash
10  Brussels sprouts, halved, or more to taste
½  sweet onion (such as Vidalia®), sliced
sea salt to taste
ground black pepper to taste

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Oil a baking sheet. Place zucchini, summer squash, Brussels sprouts, and onion on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper. Bake in the preheated oven until tender, about 25 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 7 servings

Calories: 137
Fat: 8.4 g
Saturated fat: 1.2 g
Carbohydrates: 14.6 g
Sugars: 7.6 g
Dietary fiber: 4.8 g
Protein: 4.9 g
Sodium: 69.1 mg
Best 100 Calorie Blueberry Muffins
Category: bread
By Shannon Felgner

With all the focus on carbs, fat, diet shakes and the like, I think we have all forgotten: calories still count! These muffins are moist, delicious yet not too sweet. They are muffins, not cupcakes after all. Enjoy.

Ingredients:
cooking spray
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
¾ cup white sugar
⅓ cup applesauce
⅓ cup skim milk
1  egg
1 teaspoon vanilla extract
2 cups fresh blueberries

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray. Sift flour, baking powder, and cinnamon together in a bowl. Mix sugar, applesauce, milk, egg, and vanilla extract together in a separate bowl. Stir flour mixture into wet ingredients until just combined. Fold in blueberries. Fill muffin cups 2/3 full with batter. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 16 muffins

Calories: 99.2
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 22.1 g
Sugars: 12 g
Dietary fiber: 0.9 g
Protein: 1.9 g
Cholesterol: 11.7 mg
Sodium: 68 mg
Soft Garlic Parmesan Breadsticks
Category: bread
By Andi

These are better than the ones served at pizza parlors! I usually have to make two batches, because they go so fast! I use my food processor to do the mixing.

Ingredients:
2 ½ cups bread flour
3 teaspoons instant yeast
1 tablespoon white sugar
½ teaspoon salt
¾ teaspoon Italian seasoning
1 tablespoon minced garlic
¼ cup grated Parmesan cheese
1 tablespoon butter, softened
¼ cup hot water
½ cup milk
1  egg
¼ cup butter, melted
½ cup grated Parmesan cheese

Directions:
Fit your food processor with a steel blade. Place the bread flour, yeast, sugar, salt, Italian seasoning, garlic, 1/4 cup grated Parmesan and softened butter in the processor; pulse to blend. Stir together hot water, milk and egg. Start the processor and slowly pour in the milk mixture into the feed tube until a ball forms around the blade. Run for 30 seconds to knead. Remove dough from processor and knead briefly by hand. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, and turn it out onto a lightly floured surface. Roll the dough into a 10x12 inch rectangle. Use a knife or pizza cutter to slice the dough lengthwise into ten strips, and then cut these strips in half. Brush tops of strips with 2 tablespoons melted butter, and sprinkle with 1/4 cup Parmesan cheese. Cover, and let rise until nearly double, about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven for 18 to 23 minutes, or until golden brown. Turn broiler on, and brush breadsticks with remaining melted butter and Parmesan cheese. Broil just until the cheese starts to turn light brown, about 2 to 3 minutes. Serve warm.

Prep time: 30 mins
Cook time: 20 mins
Total time: 2 hrs 20 mins
Yields: 20 bread sticks

Calories: 100
Fat: 8.3 g
Saturated fat: 5 g
Carbohydrates: 2.9 g
Sugars: 1.9 g
Dietary fiber: 0.3 g
Protein: 3.9 g
Cholesterol: 40.1 mg
Sodium: 261.6 mg
Chocolate-Cherry Cupcakes with Cream Cheese Buttercream Frosting
Category: desserts
By Bibi

Combine 2 tasty flavors and create something even more delicious! Chocolate plus cherry flavor inside, and a cherry on top of luscious buttercream frosting, will have your family asking for more.

Ingredients:
2 (10 ounce) jars stem-on maraschino cherries
2 tablespoons Kirsch (cherry-flavored brandy), or as needed
3  eggs
½ cup vegetable oil
1 (15.25 ounce) package devil's food cake mix
2 (3 ounce) packages cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
¼ teaspoon salt
3 cups powdered sugar, sifted, or more as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Strain maraschino cherries over a large measuring cup. Count out 24 cherries with their stems intact and set aside on paper towels. Remove stems from the remaining cherries and place one in the bottom of each lined muffin cup. Stir cherry-flavored brandy into the cherry juice. Add more brandy or water to total 1 1/4 cups liquid. Pour liquid into a bowl. Add eggs and oil; beat with an electric mixer on low speed until just combined. Add cake mix and beat on medium speed for about 2 minutes. Evenly divide batter among the muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the tins for about 10 minutes. Transfer to a wire rack to cool completely, about 50 minutes. Meanwhile, make the frosting. Combine cream cheese and butter in the bowl of an electric mixer and beat on medium speed until blended, about 1 minute. Add vanilla extract and salt; beat for 1 minute more. Add powdered sugar, 1 cup at a time, beating after each addition. Add additional powdered sugar if frosting is too thin. Frost each cupcake and garnish with the reserved cherries.

Prep time: 25 mins
Cook time: 15 mins
Total time: 1 hr 40 mins
Yields: 24 cupcakes

Calories: 269.7
Fat: 13.1 g
Saturated fat: 5.2 g
Carbohydrates: 35.8 g
Sugars: 23.7 g
Dietary fiber: 0.3 g
Protein: 2.8 g
Cholesterol: 42.2 mg
Sodium: 187.2 mg
Buffalo Chicken Breasts


Ingredients:
boneless skinless chicken breasts, butter, mayonnaise, cheddar cheese, monterey jack pepper cheese, scallion, paprika

Directions:
"Preheat oven to 350 degrees. In a small bowl, dip the breasts in the wing sauce, place in baking pan. In another bowl, mix the butter, scallions, mayo, and cheese together. Divide and top each breast with 1/4 of the mayo mixture, spreading it near the edges. Sprinkle paprika on top. Bake uncovered for 1/2 hour, or until the juices run clear."
Cider Snap


Ingredients:
apple cider, apples

Directions:
In a 4-cup measure combine apple cider and cinnamon candies.
Microwave, uncovered, on 100% power for 4 to 5 minutes or till candies dissolve and the cider is steaming hot, stirring once.
Serve in mugs.
Garnish with apple slices, if desired.
3 Alarm Spicy BBQ Pork Sandwiches


Ingredients:
barbecue sauce, prepared mustard, red pepper flakes, onion, liquid smoke

Directions:
In the crock pot place the  roast and sprinkle it with salt and pepper.
Place it in there on low for 45 minutes to 1 hour then add the BBQ sauce mustard, onion and pepper flakes.
Cook on low for 6-8 hours until the pork easily shreds apart.
Baste the inside of the buns you intend to serve them on with a generous amount of sauce from the crock pot.
Watermelon-Cucumber Salad with Sushi Vinegar and Lime
Category: salad
By Lisa

This recipe is quick to make, with dazzling colors and a light oil-free dressing. If you use sushi vinegar, you won't need any additional salt or sugar.

Ingredients:
2  cucumbers
4 cups cubed seeded watermelon
½ cup finely chopped red onion
3 tablespoons seasoned rice vinegar
3 tablespoons white wine vinegar
3 tablespoons lime juice
¼ cup chopped fresh mint
½ cup feta cheese

Directions:
Peel cucumbers into a striped pattern lengthwise using a vegetable peeler. Slice cucumbers in half lengthwise; cut each half into 1/4-inch slices creating 'half-moon' shapes. Combine cucumbers, watermelon, and red onion in a large bowl. Whisk rice vinegar, white wine vinegar, and lime juice together in a bowl; add mint. Muddle the mint by vigorously stirring and pressing the leaves with a spoon until they look bruised but aren't falling apart. Remove and discard mint leaves. Drizzle the dressing over salad and gently toss. Sprinkle feta cheese over salad; toss gently.

Prep time: 20 mins
Total time: 20 mins
Yields: 10 servings

Calories: 64.7
Fat: 2.9 g
Saturated fat: 1.9 g
Carbohydrates: 8.3 g
Sugars: 5.7 g
Dietary fiber: 0.7 g
Protein: 2.7 g
Cholesterol: 11.2 mg
Sodium: 143.3 mg
Charleston Shrimp 'n' Gravy
Category: meat-and-poultry
By ALRAYNA

Authentic original Charleston favorite shrimp recipe usually served as 'shrimp n grits.' Serve over fresh hot grits, rice, or biscuits.

Ingredients:
3 slices bacon
1  onion, chopped
1  green bell pepper, seeded and chopped
2 teaspoons seasoned salt with no MSG
ground black pepper to taste
garlic powder to taste
2 tablespoons butter
4 tablespoons all-purpose flour, divided
1 pound large shrimp, peeled and deveined
1 ½ cups chicken stock
1  green onion, chopped

Directions:
Place the bacon in a large skillet over medium heat. Fry until browned, then remove to paper towels to drain. Add the butter to the bacon grease. When the butter begins to sizzle, sprinkle 3 tablespoons of flour over it. Reduce the heat to medium-low, and cook for about 12 minutes, stirring frequently, until dark brown. Don't let it scorch - if it starts to, just reduce the heat. When the roux reaches dark brown, increase the heat to medium-high, and add the onions and bell pepper. Cook and stir for a couple of minutes, just until softened. Meanwhile, place the shrimp in a bowl, and toss with seasoned salt, pepper, garlic powder, and remaining flour. Pour into the pan, and stir constantly for 1 minute. Whisk in the chicken stock, and reduce the heat to low. Cook for just a few minutes to thicken the broth. Don't cook much longer, or the shrimp will become tough. Sprinkle the chopped green onion over it, and remove from the heat. Serve over fresh hot grits, rice or biscuits. Crumble the bacon slices on top.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 263.1
Fat: 11.1 g
Saturated fat: 5.1 g
Carbohydrates: 12.6 g
Sugars: 2.3 g
Dietary fiber: 1.4 g
Protein: 27.5 g
Cholesterol: 195.7 mg
Sodium: 1087.8 mg
German Bean and Sausage Soup


Ingredients:
onion, carrot, potato, fresh parsley, fresh parsley, dried marjoram, beef broth, chicken broth, turkey kielbasa, great northern beans, salt, pepper

Directions:
Heat oil in a saucepan over medium heat. Sauté onion 4-5 minutes, stirring frequently, until tender.
Add carrots, potatoes, parsley, marjoram beans and stock to pot. Season with salt and pepper to taste. Bring to a boil. Reduce heat to low, cover and simmer about 15 minutes or until vegetables are tender.
Add sausage and green beans. Cook until thoroughly heated.
Beef in Beer in the Slow Cooker
Category: everyday-cooking
By Samantha's Supper

Delicious tender beef cooked in the slow cooker with beer, shallots, bacon, and mushrooms. The Guiness® makes a lovely gravy without tasting overly strong of beer. This is quite a meaty dish so would also be nice with potatoes and carrots added. I serve this with crusty French bread to mop up the juices. Hearty and warming to come home to. Cooks in 5 hours in the slow cooker; however it would not hurt it to be cooked all day.

Ingredients:
4 teaspoons vegetable oil, divided, or as needed
12  shallots, peeled and left whole
1 pound cubed beef stew meat
1 tablespoon all-purpose flour
1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
2  onion, cut in half and sliced
1 large garlic clove, crushed
4 slices smoked streaky bacon, sliced into strips
1 ½ cups fresh button mushrooms
salt and ground black pepper to taste

Directions:
Preheat slow cooker on Low. Heat 2 teaspoons oil in a skillet over medium-low heat and cook shallots until they are lightly browned, 5 to 10 minutes. Place in the slow cooker. Add beef to the same skillet and cook until meat is seared on all sides and browned, about 5 minutes. Add flour and mix well. Pour in beer and bring to a boil. Transfer beef-beer mixture to the slow cooker. Wipe out the skillet with a paper towel and add remaining 2 teaspoons oil. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and bacon and cook for 1 minute more. Transfer to the slow cooker. Add mushrooms and season generously with salt and pepper. Cover. Cook on Low until meat is cooked through, about 5 hours.

Prep time: 10 mins
Cook time: 5 hrs 20 mins
Total time: 5 hrs 30 mins
Yields: 4 servings

Calories: 512.5
Fat: 24 g
Saturated fat: 8.1 g
Carbohydrates: 42 g
Sugars: 10.2 g
Dietary fiber: 3.4 g
Protein: 28.6 g
Cholesterol: 72.4 mg
Sodium: 316.6 mg
Baked Garlic Green Beans


Ingredients:
string bean, olive oil, garlic cloves

Directions:
Preheat oven to 450°F.
Combine all ingredients in a baking pan and toss until string beans are well coated.
Bake for 12-15 minutes.
Season with salt and pepper when done.
Cinnamon Coffee


Ingredients:
instant coffee, sugar, Splenda sugar substitute, powdered milk, cinnamon

Directions:
Mix all together., For 1 cup coffee put 2 rounded teaspoons in cup and fill with hot water.
Pickled Onions - Quick and Easy


Ingredients:
onion, vinegar, chili pepper, peppercorn

Directions:
peel the onions and fit into a jar carefully to make a tight fit, The average size jar I use is one that gerkins came inches this amount makes at least 2 jars.
Fill the jar to the top with brown vinegar and add 2 dried chillis and 5-6 whole peppercorns. Seal well, place is a dark cupboard for two weeks. Then open and enjoy.
Greek Zucchini Cakes


Ingredients:
zucchini, kosher salt, table salt, feta cheese, egg, green onions, all-purpose flour, pine nuts, fresh dill, dried dill, fresh oregano, dried oregano, garlic, fresh ground black pepper, olive oil

Directions:
Combine the grated zucchini and salt.
Set aside for 5 minutes, but no more or it will be mushy.
Rinse in cold water and squeeze dry in a towel or press in a strainer until dry.
Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a large bowl; fold in the zucchini.
Form into 24 small cakes (about 2 tbsp of mixture for each] and saute in olive oil, turning once, until brown, about 3 minutes on each side.
Serve immediately.
A good cucumber, gyro type sauce is great to serve on the side with these.
How to Make Bordelaise Sauce
Category: side-dish
By Chef John

This is a simple version of the classic French red wine and shallot reduction sauce. It's fantastic on a steak, roast beef, or whatever!

Ingredients:
1 teaspoon butter
4 large shallots, peeled and sliced
1 pinch salt
1 cup red wine
2 cups veal stock
salt and freshly ground black pepper to taste

Directions:
Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer. Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes. Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 cup

Calories: 82.3
Fat: 1.1 g
Saturated fat: 0.5 g
Carbohydrates: 8.9 g
Sugars: 2.5 g
Dietary fiber: 0.4 g
Protein: 2.4 g
Cholesterol: 1.8 mg
Sodium: 40.4 mg
Coffee Buttercream Frosting


Ingredients:
sugar, instant espresso powder, unsalted butter, confectioners' sugar, vanilla

Directions:
Beat cream, sugar, hot coffee, egg yolks and coffee powder in small saucepan.
Heat over low heat, stirring constantly, until mixture thickens and coats back of spoon, about 10 minutes.
Refrigerate covered until cold, about 30 minutes.
Cream butter and powdered sugar in small mixer bowl; beat in vanilla.
Gradually beat in custard; beat until smooth.
TIP: Remaining frosting can be stored covered in refrigerator up to 3 days.