xiaoxl/recipe_data huggingface dataset:
Tropical Ice Cream (Kiwi, Strawberries, and Coconut)


Ingredients:
strawberries, kiwi, sweetened coconut, granulated sugar, kosher salt, light coconut milk, half-and-half, vanilla bean

Directions:
Add the kiwis and strawberries to a bowl along with 1/4 cup of the sugar. Toss until the sugar begins to dissolve. Let sit out at room temperature for 30 minutes while you prepare the custard.
Shake the coconut milk can thoroughly. In a saucepan, over medium heat, combine the coconut milk, half-and-half, remaining 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 using a strainer to remove the vanilla bean pieces, and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling.
Use food processor to pulse the strawberries to a rough chop, then stir in the strawberries.
Cool the mixture completely. Process the mixture according the ice cream machines instructions.
Quinoa Kheer


Ingredients:
quinoa, water, ghee, butter, dried dates, golden raisins, pistachios, ground cardamom, skim milk, saffron, sugar, rose water

Directions:
Preparation.
Rinse the quinoa.
Bring the quinoa and water to a boil on a medium flame, cook until the seeds become translucent. Drain and discard the liquid from the cooked quinoa and keep aside.
In a thick-bottomed stock pot, melt the ghee or butter on a medium high flame. Add the dates, raisins, pistachios, almonds, and cardamom to the melted ghee and sauté them for a minute.
Add the cooked quinoa to the nut and fruit mixture in the pot. Fold in the milk, saffron, and sugar. Bring the entire contents of the pot to a boil on a medium flame, then reduce to a simmer and cook till the liquid volume reduces by one-third. Stir frequently to make sure the milk does not burn.
Cool the kheer to room temperature. Then fold in the rose water and refrigerate for at least 2 hours. Serve chilled and garnish with the extra pistachios.
Preparation.
Rinse the quinoa.
Bring the quinoa and water to a boil on a medium flame, cook until the seeds become translucent. Drain and discard the liquid from the cooked quinoa and keep aside.
In a thick-bottomed stock pot, melt the ghee or butter on a medium high flame. Add the dates, raisins, pistachios, almonds, and cardamom to the melted ghee and sauté them for a minute.
Add the cooked quinoa to the nut and fruit mixture in the pot. Fold in the milk, saffron, and sugar. Bring the entire contents of the pot to a boil on a medium flame, then reduce to a simmer and cook till the liquid volume reduces by one-third. Stir frequently to make sure the milk does not burn.
Cool the kheer to room temperature. Then fold in the rose water and refrigerate for at least 2 hours. Serve chilled and garnish with the extra pistachios.
Truffle Macaroni and Cheese With Shrimp


Ingredients:
pasta, heavy whipping cream, gruyere cheese, gorgonzola, shrimp

Directions:
Preheat oven to 350 degrees F.
Cook pasta according to package directions; drain and set aside.
In a large bowl, combine whipping cream, egg white, and truffle salt.  Mix well.
Add bacon, mushrooms, Gruyere, and Gorgonzola.  Toss to combine all ingredients.
Add shrimp and toss again.
Add cellentani and gently mix with a wooden spoon to distribute noodles evenly throughout the mixture.
Pour mixture in a glass 8” x 10” baking dish that has been sprayed with non-stick cooking spray.
Bake for 25-30 minutes; until the top is bubbling and the shrimp are opaque.
Serve and enjoy!
Scrambled Cauliflower - Low Carb
Category: fruits-and-vegetables
By Juska

I got this recipe and it wasn't low carb and included breadcrumbs instead of Parmesan cheese so you could form patties (like a latke). Since I'm living a low-carb lifestyle, I decided to adapt it, but the patties were less-than-desirable visually the taste wasn't that impressive. I had one completely fall apart on me in the pan so I just scrambled it up and viola; we had a new fave! You can add bacon and garlic as a yummy addition, if desired.

Ingredients:
1 head cauliflower, cut into florets
½ cup shredded Cheddar cheese
½ cup grated Parmesan cheese
2  large eggs, beaten
½ teaspoon cayenne pepper, or to taste
¼ teaspoon salt, or to taste
2 tablespoons butter

Directions:
Place cauliflower into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 7 to 10 minutes. Drain. Mash cauliflower in a bowl until smooth. Beat Cheddar cheese, Parmesan cheese, eggs, cayenne pepper, and salt into cauliflower. Melt butter in a skillet over medium-high heat. Pour cauliflower mixture into hot butter and cook until golden, about 5 minutes. Flip cauliflower mixture; cook and stir until mixture is more crumbly than creamy, about 10 minutes more.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 148.9
Fat: 10.6 g
Saturated fat: 6.1 g
Carbohydrates: 5.7 g
Sugars: 2.6 g
Dietary fiber: 2.4 g
Protein: 9 g
Cholesterol: 87.9 mg
Sodium: 336.7 mg
Baingan Bharta- Indian Style Fire Roasted Eggplants


Ingredients:
eggplant, onions, tomatoes, green chili, garlic cloves, gingerroot, red chili powder, coriander powder, turmeric powder, garam masala powder, salt, coriander leaves

Directions:
Prick eggplants and roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off.
The sure shot way to check if the eggplants are done is to pierce them with the back of a spoon, if it enters the brinjal like soft butter then they are done.
When at room temperature remove the skin and mash the pulp.
Chop the onions, tomatoes and green chilli.
Heat oil(preferably mustard oil] in a kadahi(wok] and add chopped onions. Sauté until they are pink. Do not brown them.Then add chopped ginger, garlic, chopped green chilli and stir.
After about 1/2 a minute add the tomatoes and the salt(adding salt with the tomatoes softens the tomatoes faster and thus makes cooking easier]When the tomatoes are done(oil seperates from them]add all the powders except for the garam masala powder and cook for another 1/2 a minute.
Now add the mashed brinjals. After this point not much cooking is required. Cook for about 1/2 to 1 minute and finally add the garam masala and chopped corriander leaves.
Serve immediately with roti, paraatha, naan, pitta bread, or even on a toast! We love it on a crunchy toast - irresistable, I tell you!
Carrot Rice
Category: side-dish
By Anonymous

Fragrant basmati rice sauteed with carrots, onions, fresh ginger, peanuts, and cilantro. You will be surprised to taste this delicious rice.

Ingredients:
1 cup basmati rice
2 cups water
¼ cup roasted peanuts
1 tablespoon margarine
1  onion, sliced
1 teaspoon minced fresh ginger root
¾ cup grated carrots
salt to taste
cayenne pepper to taste
chopped fresh cilantro

Directions:
Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes. While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

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

Calories: 178.7
Fat: 4.8 g
Saturated fat: 0.7 g
Carbohydrates: 30.1 g
Sugars: 1.7 g
Dietary fiber: 1.6 g
Protein: 4 g
Sodium: 34.3 mg
Grilled Greek Potatoes
Category: side-dish
By Bren

These grilled potatoes are great with souvlaki. All you need is a Greek salad for a full meal! They can be prepared hours before grilling.

Ingredients:
4 large russet potatoes, scrubbed
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon finely chopped garlic
1 teaspoon Greek seasoning

Directions:
Pierce potatoes all over with a fork. Place potatoes in the microwave and cook until soft, about 15 minutes. Mix lemon juice, olive oil, garlic, and Greek seasoning together in a small bowl. Cut potatoes in half lengthwise and score the flesh. Brush on the seasoned oil. Preheat an outdoor grill for medium heat and lightly oil the grate. Place potatoes flesh-side down and grill until browned, 10 to 15 minutes.

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

Calories: 317.3
Fat: 3.7 g
Saturated fat: 0.6 g
Carbohydrates: 65.2 g
Sugars: 2.9 g
Dietary fiber: 8.2 g
Protein: 7.6 g
Sodium: 140.9 mg
Avocado Dip


Ingredients:
avocados, chili powder, lemon juice, onion, salt, tomatoes, black pepper

Directions:
Mash 2 avocados (about 1/2 cup pulp] until smooth.
Beat in the balance of ingredients.
Chill until very cold and garnish with an additional dash of pepper.
Use strips of raw carrots or celery for dunking.
Peppered Almonds


Ingredients:
sugar, ground black pepper, salt

Directions:
Preheat oven to 400°F.
Stir all ingredients in small baking pan to coat almonds.
Arrange in single layer.
Bake until coating is crisp and almonds are toasted, stirring occasionally, about 12 minutes.
Cool.
Ranch Potatoes


Ingredients:
potatoes, butter, parmesan cheese, salt, garlic powder, paprika, cayenne pepper

Directions:
Preheat oven to 375 degrees farenheit.
Cut potatoes into 8 wedges.
Combine butter, cheese, salt, garlic powder, paprika and cayenne pepper in a large bowl.
Add the potatoes and toss to coat.
Bake on an ungreased cookie sheet for 40-50 minutes.
Boozy Watermelon Pirate Ship Punch


Ingredients:
seedless watermelon, mint, lime juice, vodka

Directions:
Carving the watermelon: Select a ripe, oblong watermelon that has a flat bottom. Carve off the top quarter of the watermelon and set aside to use for sails.
Scoop out all of the watermelon innards and set aside for making punch. Once the watermelon's empty, use a pumpkin carving set to carve notches and portholes into the sides of the watermelon to make it look like a pirate ship.
For the sails, scrape out the 1/4 shell of watermelon rind down to the white portion. Cut sails from either end of this piece and thread them through skewers. Stick the skewers into the bottom of the watermelon (being careful not to poke through the bottom] and use extra pieces of rind for stability.
Make the punch: Add 2 cups of the reserved watermelon to a blender with mint.
Puree until mint is finely chopped and watermelon is frothy.
Strain watermelon and mint mixture through a sieve.
Pour 6 cups of watermelon-mint juice into large pitcher and add lime juice and vodka.
Pour this mixture into the carved watermelon, add large ice rounds and top with prosecco.
Mexican Chicken and " Rice"


Ingredients:
olive oil, onion, celery, cauliflower, green chilies, boneless skinless chicken breast, avocado, cheese, salsa

Directions:
In a large skillet, heat olive oil over medium heat.
Sauté onion over medium heat for 10 minutes, until soft.
Add celery to skillet and sauté for 5 minutes.
Place cauliflower in a food processor with the "S" blade and process until the texture of rice.
Add cauliflower to skillet, cover and cook 5-10 minutes, until soft.
Mix chilies and chicken into skillet.
Serve, topping with avocado, cheese and salsa if desired.
Arroz Con Pollo
Category: meat-and-poultry
By RPOVARCHUK

Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!

Ingredients:
¼ cup vegetable oil
1 (4 to 6 pound) whole chicken, cut into pieces
1  onion, chopped
1  green bell pepper, chopped
2 cloves garlic, minced
2 cloves garlic
1 (14.5 ounce) can stewed tomatoes
1 cup rice
2 teaspoons salt, or to taste
1 teaspoon dried oregano
½ teaspoon ground black pepper
1  bay leaf
2 cups chicken stock, or as needed to cover
1 cup green peas
½ cup sliced black olives
½ cup raisins
¼ cup chopped pimento peppers

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes. Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients. Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

Prep time: 15 mins
Cook time: 1 hr 55 mins
Total time: 2 hrs 10 mins
Yields: 8 servings

Calories: 534.7
Fat: 20.2 g
Saturated fat: 4.6 g
Carbohydrates: 36.3 g
Sugars: 9.5 g
Dietary fiber: 3 g
Protein: 50.5 g
Cholesterol: 142.4 mg
Sodium: 1104.9 mg
Cilantro-Lime Grilled Chicken
Category: meat-and-poultry
By muchemwa

This marinated grilled chicken is not only fast and easy, it's also budget-friendly and kid-approved! Serve with lime wedges and pico de gallo.

Ingredients:
4  limes, juiced
½ cup chopped fresh cilantro
2 tablespoons garlic salt
2 tablespoons ground black pepper
1 whole whole chicken, cut into 6 pieces

Directions:
Whisk lime juice, cilantro, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard remaining marinade. Cook chicken on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 258
Fat: 9.6 g
Saturated fat: 2.6 g
Carbohydrates: 4.3 g
Sugars: 0.5 g
Dietary fiber: 0.8 g
Protein: 37.5 g
Cholesterol: 113.6 mg
Sodium: 1925.1 mg
Cheesy Cabbage Casserole


Ingredients:
cabbage, butter, onion, garlic cloves, cream cheese, water, milk, kosher salt, pepper, butter

Directions:
Finely chop cabbage, press into a 13"x9" cake pan.
Finely chop garlic and onion.
In a saucepan heat butter (2tsp.] and saute onion, salt, and garlic.
Add soup, cream cheese, water or milk, and pepper.
Heat untill all ingredients are mixed well.
Pour over cabbage, cover and bake on 325 for 1 hours or until cabbage is soft.
Melt 8 tablespoons butter and toss in crackers.
Sprinkle over casserole and return to oven, uncovered, til browned.
Honey Ginger Shrimp
Category: appetizers-and-snacks
By MANDE2509

This quick and easy, sweet and spicy dish combines honey, ginger, shrimp and garlic, and can be served over steamed vegetables or pasta.

Ingredients:
2 tablespoons olive oil
1 tablespoon red pepper flakes
1 teaspoon chopped garlic
¼  yellow onion, chopped
1 teaspoon ground ginger
1 teaspoon honey
1 pound medium shrimp - peeled and deveined
salt and pepper to taste

Directions:
Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 Servings

Calories: 165.9
Fat: 8.1 g
Saturated fat: 1.3 g
Carbohydrates: 4.1 g
Sugars: 2.1 g
Dietary fiber: 0.8 g
Protein: 19 g
Cholesterol: 172.9 mg
Sodium: 199.9 mg
Gluten-Free Spicy Wafers


Ingredients:
butter, brown sugar, white sugar, eggs, vanilla, potato starch, buckwheat flour, baking soda, salt, cinnamon, clove, nutmeg, white chocolate

Directions:
Cream butter and sugar together; beat in egg and vanilla.
Stir remaining ingredients together and add to butter mixture; mix well.
Roll into 2" square or round logs; wrap and chill overnight (or longer].
Slice and place on parchment-paper lined cookie sheets.
Bake in a preheated 375* oven for 6-8 minutes.
Decorate with melted white chocolate, if desired.
Enjoy!
Elk Meatloaf


Ingredients:
ground pork, egg, onion, kosher salt, black pepper, ketchup, apple cider vinegar, dark brown sugar, ketchup

Directions:
Preheat oven to 350°F
Combine 1st ten ingredients, mix well and place into a loaf pan (lining the bottom of your loaf pan with bread slices will soak up excess fat.].
Combine the remaining ingredients and pour over the top of the meatloaf.
Bake for about 90 minutes or internal temperature reaches 165°.
Note: Game meats are notoriously low in fat. Using the ground pork will help make a moister meatloaf.
Grilled Oysters With Bacon, Dijon & Green Onion Butter


Ingredients:
bacon, bacon, garlic cloves, fresh Italian parsley, fresh cilantro, cayenne pepper, fresh ground black pepper, kosher salt, dry white wine, fresh lemon juice, rock salt, soft-shell clams

Directions:
Cook bacon in a heavy medium skillet over medium heat until crisp. Using a slotted spoon, transfer bacon to food processor. Add Twisted Butter Bacon, Dijon Mustard & Green Onion Butter, garlic, Italian parsley, cilantro, cayenne pepper, black pepper, and coarse salt. Blend until smooth, occasionally scraping down sides of bowl. With machine running, gradually add white wine, then fresh lemon juice and continue to process until blended.
Place large sheet of waxed paper on work surface. Drop butter mixture by heaping tablespoonfuls onto paper in long log. Using the paper as an aid, shape butter into a 2-inch-diameter log. Wrap to enclose; chill butter until firm, at least 2 hours.
Prepare barbecue (medium-high heat]. Spread 1/2-inch-thick layer of rock salt on large rimmed baking sheet. Place baking sheet on grill rack and heat 20 minutes.
Cut twenty-four 1/8- to 1/4-inch-thick rounds from cayenne-butter log. Transfer hot baking sheet from grill to heatproof surface. Nestle oysters in hot rock salt. Top each oyster with slice of cayenne butter.
Return baking sheet with oysters to grill. Close grill and cook until butter melts and starts to brown, about 6 to 8 minutes. Spoon a shallow layer of additional rock salt onto each of 6 plates. Nestle 4 grilled oysters in the rock salt on each plate and serve.
Depression Crab Salad


Ingredients:
iceberg lettuce, yellow onion, mayonnaise

Directions:
In large bowl add shredded lettuce in 1/4-inch strips the thiner the better, but not too thin.
Dice onion and add to bowl. You can use less or more onion, but it has to have onion.  I often add more depending on the hotness of the onion.
Chop crab and add to bowl, sometimes I add more crab.
Rule that I generally use is for every head of lettuce, I use at least 4 oz (or more] of crab and 1/2 of an onion.
Add 1 cup mayonnaise to bowl toss, add rest of mayonnaise by 1/2 cup tossing well after each.  You may not need it all depending on the size of your heads of lettuce.
Salt and pepper to taste.  This requires a lot of pepper you should be able to see the little black dots.
Left over this is good it seems to marinate and become even better.
CHILE RELLENO SOUP


Ingredients:
poblano chiles, olive oil, butter, onion, garlic cloves, cilantro, flour, chicken broth, heavy cream, milk, salt, chile, eggs, flour, pepper, monterey jack cheese

Directions:
Clean and dry the poblano chiles. Places them on a cookie sheet covered in foil. Place under the broiler for 5 minutes. Turn the chiles over and broil for another 5 minutes. Chiles should be roasted with black skin. Remove from the oven and place the chiles in a sealable plastic bag. Set aside.
In a large saucepan heat the olive oil and butter over medium heat. Add the onions and cook for about 2 minutes until softened. Add the garlic and cilantro. Cook for about 3 minutes.
Add the ½ cup of flour to the saucepan and stir to coat the veggies. Cook for about 2 minutes. Then add the chicken broth, cream, milk, salt and pepper. Bring to a low simmer.
Once the chiles have cooled to the touch, remove from the plastic bag. Cut off the top, remove the seeds, and then remove the skin. (I found it easiest to use a paring knife to remove the skin].
Set one of the chiles aside for the chile relleno topping. Chop up the other 4 chiles and add to the soup. Allow the soup to continue simmering approximately 15-20 minutes.
While the soup simmers make the chile relleno topping. Slice the remaining chile in half (should already have the seeds and skin removed]. This will give you two large pieces of chile.
Set up two small bowls. Using the two eggs separate so that whites are in one bowl and yolks are in the second bowl. Beat the egg whites for about a minute and add the 2 tablespoons of flour. In the other bowl beat the egg yolks. Set up a small frying pan and heat the cooking oil over medium heat. Dip one of the chile slices into the egg yolk, then into the egg white/flour mixture. Add to the cooking oil and fry on each side about 1-2 minutes until golden. Repeat with the other chile slice.
Just before serving the soup, add ½ cup of shredded Jack cheese and stir until completely melted. Serve the soup into bowls, top with the chile relleno and extra shredded jack cheese. You can place the bowls under the broiler if desired to melt the cheese on top, however, this step is not required.
3 Minute Whole Wheat Bread


Ingredients:
dry yeast, milk, whole wheat flour, unbleached flour, flax seed, salt, sugar, honey, vinegar

Directions:
In a medium bowl dissolve the yeast in warm milk ( not hot].
Add the rest of the ingredients (very important, do not forget the vinegar] and stir well.
Pour dough into a 5 x 9 loaf pan.
Place into a cold oven and turn the heat to 400°F.
DO NOT LET THIS DOUGH RISE BEFORE PUTTING INTO OVEN AND OVEN IS COLD.
Bake for 10 minutes then cut a slit in the top of the dough.
After 40 minutes of baking you can brush the top of the loaf with butter or an egg wash.
After 60 minutes reduce the heat to 350°F then bake another 50 minutes.
Remove the bread from the pan and bake another 15-30 minutes.
Bread is done when it sounds hollow.
World's Best Bacon Cheese Dip
Category: meat-and-poultry
By KAMRYN

Hot delicious dip is always a hit. Makes your taste buds go crazy! Serve warm with your choice of crackers.

Ingredients:
4 slices bacon
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
8 ounces Swiss cheese, shredded
2  green onions, finely chopped
4  buttery round crackers, crushed

Directions:
Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. In a small bowl, mix the cream cheese with mayonnaise until smooth. Stir in Swiss cheese, onions, and bacon. Place bowl  in microwave, and cook 2 minutes. Remove, and stir well. Return to microwave, and cook 2 to 4 minutes more. Sprinkle crushed crackers on top. Serve warm with crackers.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 16 servings

Calories: 238.6
Fat: 23.1 g
Saturated fat: 8.3 g
Carbohydrates: 2.3 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 5.9 g
Cholesterol: 38.4 mg
Sodium: 213.4 mg