xiaoxl/recipe_data huggingface dataset:
Southwestern Veggie Skillet
Category: side-dish
By Bibi

This vegetable side dish is a great alternative to beans when the main dish has a south-of-the-border flair! I have made this with canned ingredients, but the fresh ingredients taste much better!

Ingredients:
1 tablespoon olive oil
½  onion, sliced into rings
1  zucchini, cut into 1/4-inch slices
1  yellow squash, cut into 1/4-inch slices
1 ear corn, kernels cut from cob
4  roma (plum) tomatoes, peeled and chopped
1 clove garlic, minced
1 teaspoon ground cumin
salt and ground black pepper to taste
¼ cup chopped fresh cilantro, or more to taste
½  lime

Directions:
Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute. Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.

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

Calories: 60.3
Fat: 2.7 g
Saturated fat: 0.4 g
Carbohydrates: 9 g
Sugars: 3.6 g
Dietary fiber: 2.1 g
Protein: 1.9 g
Sodium: 35.2 mg
Chicken Kabouli (Interior Style)


Ingredients:
whole chicken, salt, ghee, onions, garlic cloves, chicken bouillon cubes, water, basmati rice

Directions:
Preheat oven to 400 degrees F.
Season chicken with the salt and 1 tablespoon of the Omani spice mix.
Roast chicken on a rack or in a baking dish for 45 minutes until it is cooked through and the skin has browned; remove from oven and set aside.
In a large saucepan, heat the ghee, then add the onions and cook until golden, about 5 or 6 minutes.
Add remaining 2 tablespoons of spice mix and garlic; add the bouillon and water.
Once the mixture boils, stir in the rice; cover, reduce heat and cook on low for about 25 minutes until rice is tender.
Serve rice with chicken on top.
Garnish with toasted almonds.
Quick Coconut Layer Cake


Ingredients:
sour cream, eggs, powdered sugar, vanilla extract, Baker's angel flake sweetened coconut

Directions:
Beat cake ingredients with electric mixer on low speed for one minute to blend.
Increase speed to medium and beat for two minutes, scraping down sides when necessary.
Pour into two greased and floured 9" round cake pans.
Bake in a preheated 350 degree oven for approximately 25 minutes or until toothpick inserted in center comes out clean.
Cool on wire racks for 10 minutes, remove from pans and cool completely.
For frosting, beat cream on high speed until soft peaks form.
Add sugar and vanilla and beat to stiff peaks.
Frost between layers and on top and sides of cake.
Coat the outside surfaces liberally with grated coconut.
Caramel Shortcake


Ingredients:
pitted dates, water, almond butter, coconut milk, maple syrup, vanilla extract, coconut oil, maple syrup, almond butter

Directions:
Start by making the base, add the almonds and coconut flour to a food processor and blitz until the almonds are finely chopped and well combined with the flour, then add in the dates and almond butter. Blitz again until combined.
Add in 1 tablespoon of water and blitz. The mixture should be a sticky but not wet dough, if you need to add in another tablespoon do that now and blitz again.
Line a baking tray with parchment paper and spread the dough out evenly. Freeze for 30 minutes.
To make the caramel add all the ingredients to a saucepan, bring to the boil then leave on the heat for 15-20 minutes, stirring continuously until you have reached a thick consistency. Be careful not to leave it too long as the caramel will burn. Leave to cool slightly while the base is still setting in the freezer.
Remove the base once it has been in the freezer for 30 minutes and add the caramel layer on top, then place back in the freezer for a further 30 minutes.
After the caramel layer has been in the freezer for 30 minutes, start making the chocolate topping. Add all the ingredients to a saucepan and melt, stirring continuously until the mixture is well combined, then spread on top of the caramel layer. Place back in the freezer for 1 hour, then remove and slice into small bites to serve.
Authentic Japanese Scallop Soup with Ramen Noodles
Category: soups-stews-and-chili
By Seth Kolloen

Adapted from an authentic Japanese recipe, an easy and delicious soup. Look for dashi stock in a Japanese grocery store or order it online!

Ingredients:
2 cups water
1 (3 ounce) package instant ramen noodles (exclude seasoning packet)
2 ½ cups water
2 tablespoons soy sauce
2 tablespoons mirin (Japanese sweet wine)
1 ⅓ teaspoons dashi no moto (instant dashi or fish-broth powder), available at Asian markets
1 teaspoon rice vinegar
5  shiitake mushrooms, sliced
2  green onions, sliced
1 teaspoon minced fresh ginger
1 tablespoon butter
8  scallops

Directions:
Bring 2 cups water to a boil in a saucepan. Cook ramen noodles in boiling water until tender, 2 to 3 minutes; drain. Rinse with cold water to stop cooking process. Divide noodles between 2 soup bowls. Bring 2 1/2 cups water to a boil in a saucepan. Stir soy sauce, mirin, dashi no moto, and rice vinegar into the boiling water. Reduce heat to low. Add shiitake mushrooms, green onions, and ginger to the water; cook at a simmer until mushrooms are tender, 3 to 5 minutes. Pour about half the mixture over each portion of noodles. Melt butter in a skillet over medium-high heat. Cook scallops in melted butter until opaque in the middle, about 3 minutes. Put 4 cooked scallops into each soup bowl to serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 290.7
Fat: 8.1 g
Saturated fat: 4 g
Carbohydrates: 18.5 g
Sugars: 5.8 g
Dietary fiber: 1.2 g
Protein: 31.4 g
Cholesterol: 83.8 mg
Sodium: 1445.6 mg
Roasted Kohlrabi
Category: side-dish
By WSBLEND

Kohlrabi is a vegetable that reminds me of a potato crossed with an artichoke heart. I roast it with garlic and Parmesan cheese.

Ingredients:
4  kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced
salt and pepper to taste
⅓ cup grated Parmesan cheese

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

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

Calories: 113.7
Fat: 5.5 g
Saturated fat: 1.6 g
Carbohydrates: 12.9 g
Sugars: 5.3 g
Dietary fiber: 7.2 g
Protein: 6 g
Cholesterol: 5.9 mg
Sodium: 142.1 mg
GRILLED TERIYAKI CHICKEN SALAD


Ingredients:
boneless skinless chicken breasts, romaine lettuce, green leaf lettuce, cherry tomatoes, red onion, avocados, pineapple, cilantro, olive oil, rice vinegar, apple cider vinegar

Directions:
Combine chicken, ½ cup teriyaki sauce,. Press the extra air out of the bag, seal, and chill for at least a half an hour or overnight for best result.
In a small-medium bowl combine all dressing ingredients, whisk to combine, then cover and chill until ready to use.
Grease and preheat your grill. Place chicken on grill and discard bag with marinade. Place chicken and pineapple rings on the grill, brush the pineapple with a little olive oil. Grill pineapple rings just until hot and tender and grill marks start to form. Grill chicken 6-10 minutes on each side until browned and cooked all the way through (completely white inside, no pink]. Transfer to cutting board and slice into strips.
Assemble salads with chopped lettuce on the bottom, then top with chicken, tomatoes, onions, avocado slices, grilled pineapple slices and cilantro. Serve with prepared dressing (stir or shake immediately before serving]. Top with sesame seeds if desired.
Coconut Oatmeal Cookies from Francis


Ingredients:
shortening, sugar, brown sugar, eggs, oatmeal, flour, baking soda, baking powder, salt, vanilla, coconut

Directions:
Cream together the shortening and sugars.
Beat into that batter the eggs and oatmeal.
Add to that mixture the  flour, soda, baking powder, salt, vanilla and the coconut. Mix well.
Drop by spoonfuls onto a cookie sheet.
Bake at 375° for 8 minutes (Do not over bake].
Sweet Potato-Peanut Soup


Ingredients:
coconut oil, onion, salt, pepper, garlic cloves, ginger, cumin, cayenne, cinnamon, cilantro, peanuts, sweet potatoes, creamy peanut butter, crushed tomatoes, water

Directions:
Heat two TBL oil in a large saucepan over medium heat.
Add chopped onion; season with pepper and salt.
Cook onion until tender (8-10 minutes].
Stir in garlic and ginger; cook one more minute.
Add cumin, cayenne, and cinnamon; stir until blended.
Add the sweet potatoes into the pot.
Stir in the crushed tomatoes, creamy peanut butter, and water.
Add cilantro and crushed peanuts.
Bring to a boil, then reduce and simmer, covered, until sweet potatoes are tender (about 25 minutes].
Add more salt or pepper, to taste.
Christi's Heavenly Catalina  Chicken


Ingredients:
boneless skinless chicken breasts, bacon, monterey jack cheese, green onion

Directions:
In medium bowl combine chicken and Catalina dressing. Cover and let it marinate for thirty minutes.
While chicken marinates fully cook bacon in a skillet and set aside.
Remove chicken from dressing and broil in baking dish until brown on both sides.
After chicken has browned remove from oven and add dressing, green onions, bacon and then cheese. (In that order]
Cover loosely with foil. Bake at 350°F for 45 minutes.
Drunken Grilled Asparagus
Category: side-dish
By Denyse

I created this when I had a leftover open bottle of Burgundy and my friend brought me 10 pounds of fresh organic asparagus. You can probably use any wine you like. Also, the cooking time will vary depending on how hot your grill is and your desired doneness.

Ingredients:
1 cup Burgundy wine
2 tablespoons olive oil
1 tablespoon prepared brown mustard
1 teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon salt
2 pounds fresh asparagus, trimmed

Directions:
In a medium bowl, whisk together Burgundy wine, olive oil, brown mustard, garlic powder, black pepper and salt. Place asparagus in a large glass bowl, and cover with the Burgundy wine mixture. Cover bowl, and marinate asparagus in the refrigerator at least 2 hours, turning occasionally. Preheat an outdoor grill for high heat, and lightly oil grate. Grill asparagus 10 minutes, or to desired tenderness.

Prep time: 20 mins
Cook time: 10 mins
Total time: 2 hrs 30 mins
Yields: 8 servings

Calories: 81.6
Fat: 3.6 g
Saturated fat: 0.5 g
Carbohydrates: 5.7 g
Sugars: 2.4 g
Dietary fiber: 2.4 g
Protein: 2.7 g
Sodium: 173.7 mg
Easy Pecan Pie Bread Pudding
Category: desserts
By T-fal

Love bread pudding and pecan pie? Now you can enjoy the flavors of pecan pie in a creamy and delicious bread pudding that is super easy to make. And, easy to clean up with this pan! Serve while slightly warm with some fresh whipped cream or a scoop of vanilla ice cream.

Ingredients:
1 loaf day-old French baguette
5  eggs
3 ½ cups whole milk
1 cup sugar
1 tablespoon vanilla extract
½ cup butter
1 ½ cups brown sugar
1 ½ cups shelled pecan halves

Directions:
Cut the bread into cubes and let sit out about an hour to dry out a bit. Using day-old bread is perfect; the drier the bread cubes, the more yumminess they soak up! Preheat oven to 350 degrees F. In a medium bowl, mix the eggs until they are combined. Add the milk, sugar, and vanilla and stir until combined. Place the bread cubes in a baking pan and pour the milk and egg mixture over them. Melt butter in a small microwave-proof bowl. Stir in the brown sugar until dissolved. Stir in the pecans. Pour this mixture over the bread and egg mixture, and gently fold. Don't mix it in thoroughly, just fold so the yummy pecan mixture forms into clumps throughout the bread pudding. Bake for 45 to 55 minutes, or until the top is slightly brown. The center will still be a little jiggly. Allow to cool at least 20 minutes before serving. The egg mixture will continue to cook, and the bread will soak up more yumminess.

Prep time: 5 mins
Cook time: 45 mins
Total time: 2 hrs 10 mins
Yields: 8 servings

Calories: 719.1
Fat: 33.7 g
Saturated fat: 11.8 g
Carbohydrates: 91.8 g
Sugars: 58.9 g
Dietary fiber: 3.3 g
Protein: 16 g
Cholesterol: 157.4 mg
Sodium: 544.8 mg
Green Beans and Tomatoes


Ingredients:
green beans, onion, grape tomatoes, olive oil

Directions:
Drain green beans of all liquid., Saute chopped onion in the oil till translucent., Add green beans and cook covered stirring every so often for, about 10 minutes., Add the tomatoes., Cook till tomatoes start to burst., Salt and Pepper to taste.
Lori's Simple Potato Salad


Ingredients:
potatoes, hard-boiled eggs, mayonnaise, Dijon mustard, salt, fresh cracked pepper

Directions:
Boil potatoes until tender.  Drain.  Let cool completely.  Peel.  Cube., Combine the eggs, mayonnaise, mustard, salt and pepper., Toss into potatoes.  Cover.  Chil at least 1 hour.
Shallow-Fry Buttermilk Pecan Chicken


Ingredients:
boneless skinless chicken breasts, buttermilk, pecans, panko breadcrumbs

Directions:
Place chicken between wax paper and flatten each chicken breast with a meat mallet or heavy flat object to an even 1/3-inch thick.
In a shallow bowl add the chicken and the buttermilk. Cover and marinate for 1 hour in the refrigerator.
In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well.
Remove marinated chicken breasts from buttermilk and shake off excess. Dip chicken in breading mixture, evenly coating both sides.
In a large nonstick skillet, heat oil. Add breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color.
Remove from oil to and drain on paper towels. Immediately season with salt and pepper and serve.
The Way Popeye Meant for Spinach to Be Eaten


Ingredients:
cottage cheese, sunflower seeds, kidney bean, crouton, black pepper

Directions:
Put it all in a bowl and eat, I use the pepper LIBERALLY., Enjoy!
Healthy Egg White Omelet


Ingredients:
sea salt, black pepper, red onion, mushrooms, cherry tomatoes, sharp cheddar cheese

Directions:
In a mixing bowl, add egg whites, ground sea salt and freshly ground black pepper; whisk until frothy and set aside.
In a small skillet over medium heat, add butter and when hot, add onions and mushrooms; season with ground sea salt. Sauté the ingredients until nicely cooked, about 1 ½ minutes. Add tomatoes and season with hot sauce; sauté for 1 minute. Remove from the heat and transfer to a bowl.
Wipe the skillet and return to the heat; set the temperature to medium-low. Spray generously with cooking spray. Pour in egg white mixture, swirl to cover bottom evenly and cook until set, about 3 to 4 minutes or until the edges set and release from the pan, lifting with a spatula. Spoon onion mixture on half of the omelet, sprinkle cheese on top and then fold it over. Cook until cheese has melted, about 1 minute. Slide omelet onto a serving plate. Makes 1 large omelet.
Spinach Noodle Pudding


Ingredients:
onion, garlic, sour cream, frozen creamed spinach, eggs, butter, salt, pepper

Directions:
Saute onions until golden in 1/2 stick of butter.
Toss in garlic and cook for additional 2 minutes.
Cook noodles according to directions on package.
Drain noodles and toss with the other 1/2 stick of butter and blend with the spinach, sour cream, sauteed onions and eggs.
Salt and pepper to your taste.
Mix well.
Pour into a buttered casserole dish and sprinkle with bread crumbs.
Bake at 350 degrees.
Carrot Cake Oatmeal


Ingredients:
rolled oats, 1% low-fat milk, water, carrot, vanilla, nonfat plain yogurt, maple syrup, walnuts, raisins

Directions:
Combine the rolled oats, milk, water, and carrot in a saucepan. Turn heat to medium and stir occasionally until mixture comes almost to a boil and most of the liquid is absorbed, which takes about 5-7 minutes. When oats are done, stir in vanilla and Splenda brown sugar blend.
While oats are cooking make topping by blending 2 tbsp of non-fat plain yogurt with 1 tsp maple syrup.
Pour oats into a bowl and top with yogurt topping, walnuts, and coconut or raisins.
Moist Low-Fat Apple Spice Cake


Ingredients:
margarine, light brown sugar, low-fat buttermilk, all-purpose flour, baking soda, baking powder, salt, apples, applesauce, cinnamon, ground cloves, ground nutmeg, ground allspice, ground ginger, pecans, powdered sugar, vanilla extract, salt, skim milk

Directions:
Preheat oven to 350 degrees.
In a large bowl, beat together the brown sugar with the margarine until smooth.  Beat in the buttermilk.
In a smaller bowl, combine the flour, salt, baking soda and powder, and spices.  Add the flour mixture and chopped apples/applesauce to the sugar-buttermilk mixture.  Wisk vigorously or blend in an electric mixture for several minutes, or until well blended.
Coat the inside of a bundt cake pan with butter or margarine, and then cover with a thin layer of flour to prevent sticking.  To the bottom and sides of the pan, add the crushed pecans.  If desired, additional pecans may be used on the sides of the pan or added to the cake batter.
Pour the batter into the greased/floured pan, and bake at 350 degrees for 40-45 minutes or until a wooden toothpick comes out clean.  Remove the pan and allow to cool on a wire rack.  Once cool, invert onto a serving dish.
To make the icing: Using a fork, combine the powdered sugar and salt in a small bowl with the vanilla.  Gradually add the milk while stirring, until it reaches the desired consistency.  Drizzle over the top and sides of the cake.
Grilled Octopus
Category: seafood
By Kim's Cooking Now

Tenderized octopus, char-grilled and drizzled with extra virgin olive oil, a squeeze of fresh lemon, and a sprinkling of fresh parsley. Simple, yet deliciously satisfying!

Ingredients:
2 tablespoons kosher salt
1 tablespoon black peppercorns
1 wine cork
3 ½ pounds octopus, head and beak removed
2 tablespoons extra virgin olive oil
½  lemon
½ tablespoon minced fresh parsley
1 pinch salt and freshly ground black pepper to taste

Directions:
Fill a large pot 1/2 full with water. Add 2 tablespoons kosher salt, peppercorns, and the wine cork; bring to a boil over high heat. Meanwhile, place octopus on a cutting board. Using a wooden spoon or meat mallet, pound the octopus multiple times, starting in the middle and moving down each tentacle to tenderize the meat. Dip tentacles into the boiling water 3 times, holding them in the boiling water 2 to 3 seconds each time, until the tentacles curl up. Submerge entire octopus in the boiling water. Bring water back to a boil, reduce heat to low, cover, and simmer until octopus is fork-tender, 45 to 60 minutes. Remove from heat and cool for 30 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill octopus until charred on all sides, 3 to 4 minutes per side. Remove from heat, slice into pieces, and place on a serving platter. Drizzle with extra virgin olive oil, squeeze lemon over top, sprinkle with parsley, and season with salt and pepper to taste. Serve immediately.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 384
Fat: 8.9 g
Saturated fat: 1.6 g
Carbohydrates: 10.6 g
Dietary fiber: 0.7 g
Protein: 61.9 g
Cholesterol: 198.7 mg
Sodium: 2898.9 mg
DH's Sauce That Won Me Over To Asparagus


Ingredients:
mayonnaise, soy sauce, lemon juice, garlic

Directions:
Mix it all up!
Alter amounts of ingredients to personal taste.
Dip your lightly steamed (crisp is key] asparagus.
Grind up leftovers for your baby (mine loves this veggie with or without sauce!].
Dark Chocolate Chip, Oatmeal, Zucchini Cookie


Ingredients:
all-purpose flour, old-fashioned oatmeal, baking powder, baking soda, cinnamon, brown sugar, granulated sugar, unsalted butter, reduced-fat cream cheese, vanilla, eggs, zucchini

Directions:
Place 1 1/4 cups oatmeal in a food processor and grind until a fine powder. Add 1 cup flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon cinnamon, pulse @ 10 times until well mixed. Store in a bowl and set aside.
Split a medium sized zucchini down the middle and run through the food processor shredder blade, until you have about 2 cups shredded zucchini.
In a medium sized bowl mash room temperature butter and cream cheese, with 1/2 cup brown sugar and 1/4 cup granulated sugar until smooth and creamy. Add 1 teaspoon vanilla and 2 eggs, mix until smooth and creamy. Add flour - oatmeal mixture until fully incorporated. Add shredded zucchini, fully incorporate, then add 1 cup regular oatmeal and 1/2 cup dark chocolate chips until fully mixed. Add additional 1/4 cup regular oatmeal to mixture if necessary to thicken mixture (if needed].
Place @ 1 tablespoon of cookie mixture on a cookie sheet, bake for 15 minutes at 350 degrees until golden brown and delicous.
Rizogalo-Greek Rice Pudding


Ingredients:
milk, water, long grain rice, butter, eggs, sugar, vanilla, cinnamon

Directions:
In a 4 quart sauce pan, bring the water to a boil over medium high heat.  Add rice.  Stir and cook for 4 to 5 minutes until the water has evaporated.
Lower heat to low and stir in milk, butter and sugar.  Cover and cook over low heat for 1 to 1-1/4 hours, stirring occasionally.
Whip eggs with a fork or whisk. Stir two to three tablespoons of the hot rice mixture into the eggs (so that the eggs do not curdle].
Pour the egg mixture slowly into the rice, stirring constantly.  Add vanilla.  Stir for 2 to 3 minutes and remove from heat.
Pour into dessert dishes and sprinkle with cinnamon.
Refrigerate when cooled. This recipe makes 10 to 12 one cup servings.
Turkey Salad
Category: salad
By Gloria Burris

Spread it on crackers! Make it into a sandwich! This melt in your mouth appetizer will have your whole party jumping! It's great during the holidays or anytime.

Ingredients:
¾ pound cooked turkey meat
2 stalks celery
2  green onions
½  red bell pepper
3 tablespoons mayonnaise
2 tablespoons prepared Dijon-style mustard
1 tablespoon cider vinegar
1 teaspoon white sugar
¼ teaspoon salt

Directions:
Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting. Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.

Prep time: 20 mins
Total time: 8 hrs 20 mins
Yields: 3 cups

Calories: 40.3
Fat: 2.1 g
Saturated fat: 0.4 g
Carbohydrates: 0.8 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 4.2 g
Cholesterol: 11.4 mg
Sodium: 78.2 mg
Ginger Apple Salad


Ingredients:
honey, apples, gingerroot, celery, cherries, raisins, walnuts, lettuce leaf, mint

Directions:
Mix the honey and orange juice in a large bowl, until the honey is dissolved.
Wash, core and chop the apples, and add them to the orange juice and honey.
Grate the gingerroot, and add it, with its' juice.
Wash and chop the celery, and add the celery, dried fruit and walnuts to the salad. Chill the salad.
Wash and dry a few lettuce leaves, and arrange the salad on them. Serve sprinkled with a little minced fresh mint, if desired.