xiaoxl/recipe_data huggingface dataset:
Budget Bytes' Wilted Kale and Lentil Salad


Ingredients:
sweet potato, red onion, olive oil, brown lentils, kale, garlic clove, ground cumin, apple cider vinegar, feta cheese

Directions:
Preheat the oven to 400 degrees. Peel the sweet potato and then cut it into one-inch cubes. Cut the red onion into thick strips.
Place the sweet potato cubes and red onion slices onto a baking sheet covered with foil. Drizzle 2 tablespoons of olive oil over top and then toss the vegetables to coat. Sprinkle a small amount of salt and pepper over top. Roast the vegetables for 45 minutes, or until they are tender and the edges are slightly brown.
Meanwhile, bring a medium sauce pot of water to a rolling boil over high heat. Measure out one cup of brown lentils and then sort through them to remove any stones or debris. Once the water reaches a full boil, add the lentils. Allow the pot to come back up to a boil, then reduce the heat to medium low and let it continue to simmer for 20 minutes.
Use a fork to retrieve a couple lentils and then taste them to make sure they are tender. Once they are tender, drain the lentils in a colander. You can return the lentils to the pot, with the heat turned off, until ready to use.
Pull the kale leaves from their woody stems and tear them into bite-sized pieces. Rinse the kale well in a colander.
Mince a clove of garlic and add it to a large pot along with the remaining 2 tablespoons of olive oil. Cook the garlic over medium-low heat for about two minutes, or until it is slightly softened. Add the rinsed kale leaves and saute just until the kale is about half way wilted (or wilted to your liking].
Once the kale is wilted to the point that you like, turn the heat off. Add the drained lentils and the roasted sweet potato and red onion. Toss until everything is combined.
Either add a dijon vinaigrette or add the cumin, cider vinegar, and some salt and pepper to taste. Start with just a half tablespoon of cider vinegar and add more if desired. Toss the salad to distribute the dressing or seasonings, and then serve.
Italian Spaghetti With Meat Sauce


Ingredients:
ground beef, onion, tomato sauce, tomato paste, water, bay leaves, parsley flakes, oregano, garlic cloves, sugar, parmesan cheese, romano cheese, spaghetti noodles

Directions:
Brown hamburger and onion in dutch oven or large pot.
Add all other ingredients and stir well.
Cover and cook over medium-low heat, partially covered (allow steam to escape] for about 3 hours, stirring frequently.
About 1/2 hour before serving time, cook the spaghetti noodles according to package directions.
Remove the bay leaves from the meat sauce and combine with pasta.
Add cheeses just before serving.
Hamwiches


Ingredients:
ham, cheddar cheese, onion, mayonnaise

Directions:
Grind ham, cheese, onion, and pickle.
Add enough mayonnaise to moisten, and some pickle juice.
Spread on buns put under broiler until cheese starts to bubble, 5 minutes.
I have seen these wrapped in foil paper and baked. They freeze these and bake them; recipe said 350 degrees Fahrenheit for 50 minutes or until cheese melts.
Zesty Citrus Chicken


Ingredients:
limes, fresh lemon juice, boneless skinless chicken breast halves, all-purpose flour, all-purpose flour, paprika, salt, fresh ground black pepper, olive oil, brown sugar

Directions:
Grate rind from limes, reserving 2 tablespoons rind; set aside. Squeeze juice from limes to equal 3/4 cup.
Combine lime juice, lemon juice, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
Preheat oven to 350°.
Remove chicken from bag, reserving 2 tablespoons marinade. Pat chicken dry with paper towels. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, paprika, salt, and pepper in a shallow dish. Dredge chicken in flour mixture. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add 3 chicken breast halves; cook 2 minutes on each side or until lightly browned. Place chicken in a 13 x 9-inch baking dish coated with cooking spray. Repeat procedure with remaining 1 1/2 teaspoons oil and chicken.
Combine lime rind and brown sugar; sprinkle over chicken. Combine reserved marinade and broth; drizzle around chicken. Top each chicken breast half with 2 orange slices. Bake at 350° for 25 minutes or until chicken is done. Place chicken on a serving platter. Strain any remaining liquid in dish through a fine mesh sieve over a bowl. Discard solids. Spoon sauce over chicken.
Grilled Tuna Steaks with Dill Sauce
Category: seafood
By Splashme

It's hard to tell which is better in this, the tuna or the sauce! The sauce is even better if done the previous day, but who knows when you're going to catch a tuna? No kidding, if you can do it, it gets no better. Otherwise, get the freshest you can get from your fish monger.

Ingredients:
½ cup lemon juice
½ cup olive oil
2  1 1/4-inch-thick tuna steaks
¼ cup spicy brown mustard
1 teaspoon mustard powder
3 tablespoons white sugar
2 tablespoons white wine vinegar
⅓ cup olive oil
3 tablespoons dried dill

Directions:
Combine the lemon juice with 1/2 cup olive oil in a sealable plastic bag; seal and shake. Add the tuna steaks and store in refrigerator to marinate while the grill preheats. Preheat an outdoor grill for high heat, and lightly oil the grate. Whisk the brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil together in a bowl; stir in the dill. Remove the tuna from the marinade and discard the marinade; cook the steaks on the preheated grill until the fish flakes easily with a fork, about 6 minutes per side. Drizzle the steaks with the mustard and dill sauce to serve.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 2 steaks

Calories: 686.7
Fat: 45.7 g
Saturated fat: 6.4 g
Carbohydrates: 28.5 g
Sugars: 20.2 g
Dietary fiber: 1 g
Protein: 43.3 g
Cholesterol: 77.1 mg
Sodium: 464 mg
Puertorican Arroz Con Pollo (Rice With Chicken)


Ingredients:
chicken pieces, rice, olive oil, water, sazon goya con culantro y achiote, adobo seasoning, chicken bouillon cube, tomato paste, cilantro, fresh cilantro

Directions:
In a 5 qt pot, heat olive oil and sofrito., Add chicken, cook until light golden., Add water, sazon, adobo, chicken bouillon, tomato paste and cilantro., Cover and cook until chicken is done., When chicken is done, remove from pot and set aside., Add rice to same water you cooked chicken inches, Cook rice as normal., When done, add chicken and cover. Leave for about 10 minutes., garnish with cilantro leaves. You can also add roasted bell peppers for garnish.
Mint-Chip Coconut Milk Ice Cream
Category: desserts
By ¡Kate!

Dairy-free! I came up with this recipe after trying a specialty ice cream in an attempt to cut refined sugars from my diet. The result is amazingly rich and creamy, and not too sweet.

Ingredients:
24 fluid ounces canned coconut milk
⅓ cup agave syrup, or to taste
1 teaspoon peppermint extract, or to taste
3 ounces dark chocolate, chopped into small pieces

Directions:
Chill all the ingredients prior to preparing to quicken the freezing process. Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth. Transfer coconut milk mixture to an ice cream maker and follow manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.

Prep time: 10 mins
Total time: 3 hrs 10 mins
Yields: 4 cups

Calories: 269.1
Fat: 22 g
Saturated fat: 17 g
Carbohydrates: 19.4 g
Sugars: 15.1 g
Dietary fiber: 2.3 g
Protein: 2.3 g
Cholesterol: 0.5 mg
Sodium: 12 mg
Broccoli Salad


Ingredients:
broccoli, bacon, sharp cheddar cheese, mayonnaise, white vinegar, sugar, lemon juice

Directions:
Place broccoli, bacon, and cheese into large bowl.
In smaller bowl combine the rest of the ingredients and whisk until smooth and sugar is dissolved.
Pour mayonnaise mix into broccoli and stir well.
Best if served chilled.
Sweet Tamale Pie
Category: world-cuisine
By bcummings221

This is a recipe I've been playing with and modifying for 20 years, It's a favorite at work for pot luck dinners. Quick and easy to make.

Ingredients:
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1  onion, chopped
salt and ground black pepper to taste
1 pound lean ground beef
2 (7 ounce) cans Mexican-style corn (such as Green Giant®)
1 (8 ounce) jar chunky salsa
1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
1 (4 ounce) can chopped green chiles
1 (1 ounce) packet taco seasoning mix
1 (15 ounce) package corn bread mix (such as Krusteaz® Honey Corn Bread Mix)
⅔ cup milk
⅓ cup vegetable oil
1  egg
2 (7 ounce) cans Mexican-style corn (such as Green Giant®), drained
1 (4 ounce) can chopped green chiles, drained
1 cup shredded Mexican cheese blend
1 tablespoon extra-virgin olive oil

Directions:
Preheat oven to 400 degrees F (200 degrees C). Pour 2 tablespoons olive oil into a cold skillet; sprinkle in garlic. Cook garlic over medium heat until sizzling and fragrant, 2 to 3 minutes. Stir onion, salt, and pepper into the garlic and olive oil; cook until onion is translucent, 5 to 10 minutes. Cook and stir ground beef into onion mixture until beef is browned and crumbly, 5 to 10 minutes. Mix 2 cans Mexican-style corn, salsa, hot tomato sauce, 1 can chopped green chiles, and   into ground beef mixture; bring to a boil. Reduce heat, cover skillet, and simmer until liquid has reduced, about 15 minutes. Transfer meat mixture to a 10x14-inch casserole dish. Stir corn bread mix, milk, vegetable oil, and egg together in a bowl; fold in 2 cans drained Mexican-style corn, 1 can drained green chiles, Mexican cheese blend, and 1 tablespoon olive oil. Spoon cornbread mixture over meat mixture. Bake in the preheated oven until a toothpick inserted into the corn bread comes out clean, about 30 minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 430
Fat: 22.8 g
Saturated fat: 7.1 g
Carbohydrates: 43.1 g
Sugars: 7.5 g
Dietary fiber: 2.4 g
Protein: 15.1 g
Cholesterol: 51.1 mg
Sodium: 1511.5 mg
Garlic Shrimp Alfredo


Ingredients:
shrimp, shrimp, garlic powder, butter, garlic cloves, heavy cream, white pepper, parmesan cheese, mozzarella cheese

Directions:
In a pan, melt 1-2 tablespoons of butter. Add the shrimp and liberally sprinkle garlic powder on them. Stir occasionally until cooked. Set aside.
In a small sauce pan, melt butter. Add garlic and let simmer until garlic is soft,.
about 2 minutes. Add heavy cream, and pepper, simmer for 8-10 minutes. Add.
Parmesan cheese and let simmer for 5-8 minutes longer. When sauce is.
thickened add mozzarella cheese and stir until melted. Serve.
Yield: 2 1/2 cups sauce.
Melissa's Grandma's Ginger Lace Cookies
Category: desserts
By Vista Verde Ranch

If you've ever wondered why our pastry chef Melissa is so good, you need only dig into her family history to realize that she comes from a long line of talented bakers. This recipe from her great-grandmother Formanek dates from the WWI era, hence no butter. These freeze well.

Ingredients:
2 cups white sugar
1 ½ cups shortening
½ cup molasses
2  eggs
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon salt
2 tablespoons white sugar, or as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Beat 2 cups sugar, shortening, and molasses together in a bowl using an electric stand mixer until uniform, making sure not to overbeat. Add eggs and mix for 30 seconds. Whisk flour, baking soda, cinnamon, ginger, and salt together in a separate bowl. Add flour mixture to sugar mixture and mix until just combined and dough is stiff. Pour 2 tablespoons sugar in a shallow bowl. Form cookie dough into 1-inch balls. Roll in sugar, making sure not to flatten. Place on ungreased cookie sheets. Bake in the preheated oven until cookies crackle on top for 'lace' design, 6 to 8 minutes. Let cool for 5 minutes before transferring to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 60 cookies

Calories: 113.5
Fat: 5.4 g
Saturated fat: 1.3 g
Carbohydrates: 15.6 g
Sugars: 8.6 g
Dietary fiber: 0.3 g
Protein: 1.1 g
Cholesterol: 5.5 mg
Sodium: 125.9 mg
Noodle and Cheese Bake


Ingredients:
onion, butter, flour, salt, black pepper, milk, Dijon mustard, cottage cheese, cheddar cheese, lemon juice, fresh parsley

Directions:
Saute onion in butter (use olive oil if you prefer] until soft.
Stir in flour, salt and pepper until smooth.
Slowly stir in milk and mustard.
Cook until thickened.
Stir in cheeses, lemon juice and add cooked noodles.
Pour into a greased casserole dish.
Bake at 350°F for 40-45 minutes.
Sprinkle with chopped parsley and serve.
Scrambled Eggs With Poblano Chiles and Cheese


Ingredients:
butter, onion, garlic, dried oregano, tomatoes with juice, chili powder, poblano chiles, green onion, fresh cilantro, eggs, queso fresco, feta cheese

Directions:
Melt 2 tablespoons butter in a large saucepan over medium heat.
Add onoin, garlic, and oregano and saute until onion is soft, about 3 minutes;Add tomatoes with juice and chili powder; cover and simmer 5 minutes to blend flavors.
Transfer sauce to blender (or use stick blender]; puree until smooth; season with salt and pepper,; return sauce to pan and keep warm.
Melt remaining 4 tablespoons butter in large skillet over medium heat; Add chiles; saute until tender, about 6 minutes.
Add green onions and 1/4 cup cilantro.
Add eggs and cheese; Cook until eggs are softly set, stirring occasionally, about 4 minutes.
Divide eggs among 4 plates; Spoon sauce over; sprinkle with remaining 1/4 cup cilantro.
Easy Microwave Toffee


Ingredients:
butter, sugar, brown sugar, corn syrup, water

Directions:
Combine butter, brown sugar, sugar, corn syrup, and water., Microwave on high 2-2½ minutes until butter is melted., Stir well to blend butter and sugar., Stir in 1/3 cup almonds., Microwave on high for 9-11 minutes until the temperature reaches 300°F., Pour on to a baking sheet., Break candy bars into small pieces and sprinkle them on top., Sprinkle the remaining almonds on the top also., Let toffee cool until it hardens, then break it up into small pieces and enjoy.
Mushroom Fried Rice (Teppanyaki Style)


Ingredients:
cooked rice, coconut oil, red onion, button mushrooms, garlic cloves, fresh ginger, water chestnuts, Japanese soy sauce, brown sugar, scallions, toasted sesame seeds, salt, black pepper

Directions:
In a small bowl, stir together the soy sauce, brown sugar, and sesame oil; keep nearby.
In a large skillet or on a griddle, cook onion and mushroom in coconut oil until the mushrooms release their water and that evaporates.
Stir in the garlic, ginger, and cook until fragrant.
Add the water chestnuts, scallions and peas, seasoning well with salt and pepper.
Add the rice and cook until rice is lightly golden in some spots, then add sauce, stirring well.
Stir in sesame seeds just before serving, or use them as a garnish.
Rigatoni Sausage Bake


Ingredients:
pork sausage links, olive oil, onion, carrot, red wine, tomato puree, butter, flour, milk, nutmeg, rigatoni pasta, fresh spinach, cheddar cheese

Directions:
Preheat oven to 190*C (375*F].
Slit the sausages and remove them from their skins, then chop them into small pieces.
heat the oil in a pan, add the onion and fry for 5 minutes until softened and lightly browned.
Stir in the sausages and fry until lightly coloured.
Add the carrot, then stir in the wine, stock, tomato puree, and season.
Bring to a boil, then reduce heat and simmer uncovered for about 15 minutes until the sauce is thickened.
Taste and season if necessary.
Set aside.
Melt the butter in a pan.
Stir in flour til smooth, then slowly whisk in the milk.
Cook stirring over medium heat until sauce is thickened and smooth.
Add a good sprinkle of freshly grated nutmeg, season, then simmer for 2 minutes.
Cook the pasta in a large pot of salted water until tender.
Remove from heat, stir in spinach, leave til just wilted, then drain all.
Tip half the pasta into a shallow ovenproof casserole.
Shake to level.
Spoon over the sausage sauce, then cover with remaining pasta.
Pour the white sauce over all and sprinkle with the grated cheddar.
Bake for 20 to 25 minutes until the top is golden brown.
Leave to cool for 5 minutes before serving.
Fresh Strawberries and Cream Bread


Ingredients:
butter, sugar, eggs, sour cream, vanilla, flour, baking powder, baking soda, salt, cinnamon, fresh strawberries, walnuts

Directions:
Cream butter and sugar until fluffy.
Beat in eggs one at a time, then add sour cream and vanilla.
Mix well.
Combine dry ingredients and stir into creamed mixture just until moistened.
Fold in strawberries and 1/2 c nuts.
Pour into greased 8x4x2 loaf pan and sprinkle with remaining nuts.
Bake at 350 degrees for 65 to 70- minutes or until toothpick inserted near the center comes out clean.
Cool for 10 minutes, then remove from pan to wire rack to cool completely.
White Chocolate Coconut Cream Pie


Ingredients:
coconut, graham cracker crumbs, butter, milk, coconut, granulated sugar, all-purpose flour, butter, Creme de Cacao, white chocolate baking squares, powdered sugar, Creme de Cacao, coconut, white chocolate curls

Directions:
Preheat oven 350 degrees.
For the coconut-cracker crust:  In a bowl, stir together 1 cup coconut, the graham cracker crumbs, and melted butter. Press onto bottom and side of a 9-inch pie plate. Bake in preheated oven for 10 minutes. Remove from oven; cool.
For filling:  In a large heavy saucepan, heat milk and 1 cup coconut just to simmering, stirring occasionally.
Meanwhile, in a large bowl, combine the egg yolks, granulated sugar and flour. Beat with an electric mixer on medium-high speed until combined. Gradually stir 1 cup of the hot milk mixture into the egg mixture. Stir egg mixture into remaining mixture in saucepan. Cook and stir until mixture comes to a boil. Cook and stir for 2 minutes more.
Remove from the heat. Stir in the 2 tablespoons creme de cacao and the 1 tablespoon butter. Cover the surface with clear plastic wrap. Cool.
Meanwhile, in a small saucepan, melt white chocolate with the 1 tablespoon cream over low heat, stirring constantly. Spread onto bottom and side of pie crust. Chill in the refrigerator until chocolate is firm.
Pour filling into crust.  Cover and chill in the refrigerator for at least 2 hours or up to 4 hours.
In chilled bowl, beat the 2 cups whipping cream, the powdered sugar, and the 1 tablespoon creme de cacao until stiff peaks form (tips stand straight], if desired.  Swirl whipped cream over chilled filling.  Cover and chill in the refrigerator for 30 minutes.  Garnish with toasted coconut or white chocolate curls.
Note:  If pie isn't served all at once, top only the pieces to be served with whipped cream. Refrigerate remaining whipped cream and pie separately.
Dry Rub for Ribs or Chicken
Category: side-dish
By Love to cook

Use this delicious rub on ribs or chicken. Rub into ribs or chicken and refrigerate overnight.

Ingredients:
½ cup packed brown sugar
2 tablespoons paprika
1 ½ tablespoons ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt
1 ½ teaspoons red pepper flakes  (Optional)

Directions:
Whisk brown sugar, paprika, black pepper, onion powder, garlic powder, salt, and red pepper flakes together in a bowl.

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

Calories: 136.6
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 33.9 g
Sugars: 28.2 g
Dietary fiber: 2.5 g
Protein: 1.5 g
Sodium: 1755.8 mg
Latvian Honey Cake
Category: desserts
By Sandra

It's one of the most popular Latvian cakes – simple and delicious! It requires a little work but it's definitely worth it! I've made it several times and my preparation skills are improving with every time. Don't get scared away because of the sour cream, it matches perfectly with the sweet honey taste. The cake tastes the best after it's kept overnight in the refrigerator, the flavors will blend together nicely.  I use a 9x13 inch baking pan, but another similar size will do.

Ingredients:
3  eggs
1 cup honey
2 cups all-purpose flour
2 teaspoons baking soda
2  (16 ounce) containers sour cream
1 cup white sugar
1 cup chopped walnuts

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Mix together eggs, honey, flour, and baking soda in a large bowl. Spoon 3 to 4 tablespoons of batter onto 5 9x13-inch sheets of parchment paper. Spread the mixture as thin as possible using a wide spatula. There is enough batter for 5 thin layers. Place one sheet of batter onto a baking pan and bake in the preheated oven until golden brown, about 2 to 3 minutes. Remove the baked cake layer from the baking sheet and prick with a fork to enhance filling absorbency. Repeat with the remaining 4 cake layers. Stir together the sour cream and sugar in a small bowl. Place one cake layer in 9x13-inch baking dish with the parchment paper side up.  Carefully remove the parchment paper from the cake layer.  Spread 1/5th of the sour cream mixture on the cake layer and then sprinkle 1/5th of the walnuts on the layer. Repeat the process with the remaining 4 layers. Cover and refrigerate overnight. Trim off any ragged edges before serving.

Prep time: 40 mins
Cook time: 15 mins
Total time: 9 hrs 55 mins
Yields: 12 servings

Calories: 469.9
Fat: 23.7 g
Saturated fat: 10.9 g
Carbohydrates: 60.5 g
Sugars: 40.4 g
Dietary fiber: 1.3 g
Protein: 7.7 g
Cholesterol: 79.8 mg
Sodium: 269.1 mg
Hot Caramel Chocolate


Ingredients:
sugar, water, milk

Directions:
"In a large saucepan combine sugar, cocoa powder, and water. Cook and stir over medium heat until sugar is dissolved. Add candies; cook and stir until melted. Stir in milk. Heat through. Pour into mugs; top with whipped cream, if desired."
Colorful Heirloom Bruschetta


Ingredients:
green onion, garlic cloves, fresh basil, fresh parsley, salt, pepper, olive oil, vinegar, sourdough baguette

Directions:
Choose firm, ripe tomatoes in a variety of colors.
Toss the chopped tomatoes, onions, and garlic together with the fresh herbs, salt and pepper.  Whisk the olive oil and vinegar till blended and pour over the tomato mixture, and stir mixture well.
Store in the refrigerator to marinate for at last 1 hour, turning over the ingredients occasionally.
Spoon over toasted bagette slices, or set out in a pretty bowl with a spoon and let guests serve themselves.  For variety, add very thin mozarella slices.
Simple Flexible Bar Cookies (English Toffee)


Ingredients:
margarine, brown sugar, egg, vanilla, all-purpose flour, chocolate chips

Directions:
In a medium mixing bowl, cream sugar and margarine.
Add egg and vanilla and beat to combine.
Add flour and mix well.
Spread the mixture in a 9x13 baking pan with sides.  You don't have to be too neat about the spreading job, the cookies will flatten/spread/rise during cooking.  (note:  originally called for jelly roll pan.  this did NOT work well, the dough didn't quite cover the bottom and rose up over the sides.  sorry!].
Sprinkle the chocolate chips and nuts on the top.
Bake at 350 for 15 minutes.  Allow to cool before cutting into bars or squares.
Microwave Peanut Brittle With Coconut and Rum


Ingredients:
raw peanuts, sugar, white corn syrup, salt, butter, dark rum, baking soda

Directions:
In a microwave safe, 1 1/2 to 2 quart dish,(preferably with a handle] mix peanuts, sugar, corn syrup and salt.
Microwave 4 Minutes at power 8. Stir.
Microwave 4 minutes at power 8.
Stir in butter and coconut rum mixture.
Microwave 1 minute at high.
Quickly stir in baking soda and pour onto silpat or other non-stick surface.