xiaoxl/recipe_data huggingface dataset:
BLTs With Avocado and Spicy Mayo


Ingredients:
garlic clove, coarse salt, chili powder, fresh lime juice, light mayonnaise, avocado, tomatoes, lettuce leaves, dill pickle spears

Directions:
Chop the crushed garlic with the salt and press it with the side of the knife until mashed. Scrape the garlic into a small bowl and stir in the chili powder, 2 tablespoons of lime juice and the mayonnaise.
In a large skillet, cook the bacon in 2 batches until crisp. Pour off the fat between each batch. Drain the bacon on paper towels.
While the bacon cooks, toast the bread. Slice the avocado and sprinkle the slices with a few drops of the lime juice.
Spread 1 side of each piece of toast with the spicy mayo. Arrange the avocado slices on 4 of the toasts, pressing them firmly against the mayo. Arrange the bacon, tomatoes and lettuce on the avocado slices. Top the sandwiches with the remaining toast. Cut the sandwiches in half on the diagonal and serve with the dill pickle spears.
3 Cabbage Slaw


Ingredients:
napa cabbage, green cabbage, red cabbage, fresh chives, orange marmalade

Directions:
In a large bowl, mix cabbage with chives.
In a small bowl, combine orange juice, marmalade and ginger.  Then pour over cabbage.
Toss and serve.
Serves 4.
Pudina (Mint) Roti


Ingredients:
wheat flour, ghee, salt, mint, water, ghee

Directions:
Sift flour and salt., Rub ghee evenly., Add water& make a stiff dough., Add mint paste., Mix well., Keep aside for 30 minutes., Divide the dough into 10 parts., Shape them with your palm and flatten them., Roll each part into a round., Place one at a time on a hot griddle., Shallow fry with ghee., Serve hot with a raita of your choice.
Chicken Flavored Rice Mix


Ingredients:
long-grain rice, instant chicken bouillon, parsley flakes, dried celery flakes, sugar, salt

Directions:
Combine all ingredients in an airtight container., Instruction label should read:, In a saucepan combine the rice mix with 2 cups water and 2 tablespoons butter., Cover and bring to a boil., Reduce heat and simmer for 15 minutes or until rice is tender.
Fiesta Velveeta Macaroni and Cheese


Ingredients:
macaroni noodles, Velveeta cheese, mild salsa, half-and-half, milk, mild chili powder, butter, margarine

Directions:
Cook the noodles and drain.
In the same pot over low heat, melt the butter, then add the salsa, milk, chili powder and salt and pepper; stir to blend.
Add the cheese and stir over low heat until it melts, then fold in the cooked drained noodles and serve.
Chef John's Rosemary Shortbread Cookies
Category: desserts
By Chef John

While rosemary may seem like a strange addition to at first glance, it works so perfectly in these shortbread cookies that I'd argue they're actually better than the original. There's something so interesting about how the subtle hit of resinous herb works with this sweet, buttery cookie.

Ingredients:
8 ounces cold, unsalted butter, cut into thin slices
½ cup white sugar
2 tablespoons finely chopped fresh rosemary (not minced)
1 teaspoon kosher salt
⅛ teaspoon vanilla extract
2 ¼ cups all-purpose flour
white sugar, or as desired

Directions:
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Place cold butter, sugar, rosemary, salt, and vanilla extract in bowl. Combine with the back of a spatula or spoon, slowly incorporating ingredients together until butter has softened somewhat and ingredients come together. Pour flour into bowl with butter mixture. Flour your hands to then incorporate flour into the butter, using fingertips and rubbing mixture together until flour-y crumbs become buttery crumbs, 1 to 2 minutes. Press mixture together into a dough ball. Transfer dough to lightly floured work surface. Press dough into a disk, then into a 1/2-inch thick rectangle. Cover with a piece of plastic wrap. Flatten dough to 1/4-inch thick using a flat pan or rolling pin. Reshape into a rectangle. Cut dough lengthwise into 5 even strips about 1 inch wide, trimming extra dough if necessary. Cut each strip into 6 evenly sized squares. (You can roll out scraps to form more cookies if necessary). Transfer cookies to prepared baking sheet. Sprinkle each cookie with about a pinch of sugar. Using a fork, poke 4 rows of holes into each cookie. Bake in preheated oven until golden brown, about 50 minutes. Cool cookies 10 minutes on sheet; transfer cookies to rack to cool completely.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 32 cookies

Calories: 192
Fat: 11.5 g
Saturated fat: 7.2 g
Carbohydrates: 20.5 g
Sugars: 7.1 g
Dietary fiber: 0.5 g
Protein: 1.9 g
Cholesterol: 30.1 mg
Sodium: 121.9 mg
Wheat Berry Soup


Ingredients:
water, button mushroom, plum tomatoes, onion, garlic cloves, dried thyme, dried rosemary

Directions:
Place the wheat berries in a large bowl. Cover with at least 6 cups cold water. Set aside to soak for at least 4 hours. Drain and place in a large non stick saucepan.
Add the water or stock to the pan. Cover and bring to a boil. Reduce heat to medium and simmer for 1 hour. Add all the rest of the ingredients.
Cover and simmer, stirring occasionally, for 30 to 45 minutes or till the berries are tender. Season to taste with salt and pepper.
Adas bil Hamod (Lebanese Lentil Lemon Soup)
Category: soups-stews-and-chili
By MissGleasonSanchezApostolides

This is a popular, healthy lentil dish that can be found all over the Middle East. My version is Lebanese, taught to me by my Lebanese mother-in-law. I could eat this every day it's so healthy and delicious! Serve with toasted French bread for dipping.

Ingredients:
1 tablespoon olive oil
½ cup chopped onions
1 pound brown lentils
3 cloves garlic, minced
1 (16 ounce) package frozen whole leaf spinach
1 tablespoon dried mint, crushed
salt to taste
¾ cup lemon juice

Directions:
Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot. Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 servings

Calories: 243.4
Fat: 2.6 g
Saturated fat: 0.4 g
Carbohydrates: 39.8 g
Sugars: 2.5 g
Dietary fiber: 19.3 g
Protein: 17 g
Sodium: 46.4 mg
Clean Eating Edamame Salad


Ingredients:
green onions, nori, olive oil, sea salt, nanami togarashi

Directions:
Cook edamame according to the directions on the package.  Set aside.
In a medium bowl, combine edamame with onions and nori.
In a small bowl, whisk together vinegar, oil, salt and Nanami Togarashi.  Add to the edamame mixture and combine thoroughly.
Refrigerate for 2-3 hours before serving for best results; can be kept in the refrigerator for up to 4 days.
Dr. Andrew Weil’s Easy Poached Salmon


Ingredients:
salmon fillets, carrot, onion, celery, lemons, parsley, bay leaves, salt, dry white wine, lemon

Directions:
Place carrot, onion, celery, lemon, parsley, and bay leaves (if using California bay leaves, just use half a large leaf] in saucepan.
Top vegetables with the fish, cold water to cover, salt to taste, the wine, and the lemon juice. Bring the pot to a boil leaving it uncovered.
Adjust heat to simmer and cook 5 minutes.
Turn off heat and without stirring, allow to rest 10 minutes.
Carefully remove to a serving platter; the salmon will be perfectly done. It is delicious served either hot or cold.
Crock Pot Beef Round Braised With Tomato & Herbs


Ingredients:
boneless bottom round roast, fresh ground pepper, olive oil, onion, carrot, garlic cloves, tomato sauce, Worcestershire sauce, dry red wine, parsley

Directions:
Sprinkle pepper on all sides of beef.
Heat oil in a wide nonstick frying pan over medium-high heat; add beef and brown well on all sides.
Meanwhile, in a 3-quart or larger electric slow cooker, combine onion, carrot, garlic, and herb seasoning.
In a small bowl, mix tomato sauce, Worcestershire, and wine; set aside.
Place beef on top of onion mixture.
Pour tomato sauce mixture over beef. Cover and cook at low setting until beef is very tender when pierced (8 to 10 hours].
Lift beef to a warm platter and keep warm.
Skim and discard fat from sauce, if necessary.
To serve, slice beef across the grain. Spoon some of thw sauce over meat; garnish with parsley.
Serve remaining sauce separately.
EZ Cheesy Potatoes


Ingredients:
potatoes, water, processed cheese with jalapeno peppers

Directions:
Scrub potatoes thoroughly.
Cut potatoes into 1/4 inch thick slices.
In a 1 1/2 to 2 quart casserole, combine potato slices and water.
Microwave on high, covered, for 9 to 11 minutes or until potatoes are just tender, stirring after every 3 minutes.
Drain potatoes well.
Dollop cheese onto potatoes.
Cook uncovered on high for 45-60 seconds until cheese melts.
Gently stir cheese into potatoes.
Sausage -N-Stuff Gravy


Ingredients:
breakfast sausage, portabella mushroom, all-purpose flour, half-and-half cream, 2% low-fat milk

Directions:
Place sausage,bacon and mushroom in a skillet.
Cook over high heat,stirring constantly until sausage is no longer pink and bacon is done but not hard.
Stir in flour and be sure to scrape sides to get all of the bits of meat incorporated into flour.
Cook for 2-3 minutes until roux is just thickened.
Gradually add cream and milk,stirring constantly.
Season with salt and pepper to taste.
If too thick,add more milk to desired consistency.
Serve over buttermilk biscuits and enjoy!
Chicken Gumbo Soup
Category: soups-stews-and-chili
By Phil Schaefer

It's nutritious and delicious soup!!!!!

Ingredients:
8 cups water
1 teaspoon garlic powder
1 tablespoon hot pepper sauce
2  carrots, sliced thin
4 ounces fresh mushrooms
1 (10 ounce) package frozen okra, thawed and sliced
¼ cup uncooked wild rice
1  skinless, boneless chicken breast half - cut into cubes
1 ½ cups uncooked rotini pasta
salt to taste
ground black pepper to taste
3  green onions, thinly sliced

Directions:
Bring the water to a boil.  Add the garlic powder and the hot pepper sauce.  Put the carrots and mushrooms into the pot of water.  Cook for five minutes. Add the okra, wild rice, and chicken cubes.  Turn heat to low, and cook for three hours. Add the spiral pasta, and cook for ten minutes.  Add salt and pepper to  taste.  Serve hot, garnished with green onions.

Prep time: 10 mins
Cook time: 3 hrs 20 mins
Total time: 3 hrs 30 mins
Yields: 8 servings

Calories: 115.6
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 20.5 g
Sugars: 2.8 g
Dietary fiber: 2.3 g
Protein: 7.5 g
Cholesterol: 8.6 mg
Sodium: 70.4 mg
Butternut Squash Basmati Rice


Ingredients:
unsalted butter, whole cumin seed, mustard seeds, basmati rice, water, kosher salt

Directions:
In a medium saucepan melt the butter.
Add cumin seeds and mustard seeds and cook over high until mustard seeds begin to pop.
Add rice and squash and toss with seeds to mix thoroughly.
Add water and salt, and bring to a boil.
Reduce heat to low, cover and simmer until squash is tender and water is completely absorbed - about 15 minutes.
Remove from heat and let stand for 5 minutes.
Fluff rice before serving.
Angel Hair With Balsamic Tomatoes


Ingredients:
minced garlic clove, extra virgin olive oil, roma tomatoes, fresh basil, angel hair pasta

Directions:
Angel Hair With Balsamic Tomatoes.
(Capellini con Pomodori Balsamico].
Ingredients:
1 teaspoon minced garlic.
1 teaspoon extra virgin olive oil.
5 to 6 Roma tomatoes, chopped, (28 oz. canned plum tomatoes].
3 tablespoons balsamic vinegar.
Salt and pepper to taste.
1/4 cup chopped fresh basil.
1/2 lb angel hair pasta (uncooked].
Directions:
Saut? the garlic in olive oil until lightly browned. Do this in a skillet large enough to hold the tomatoes later.
Leave garlic in skillet.
Place tomatoes, salt, pepper, basil and balsamic vinegar in a non-reactive bowl and set aside for 10 minutes, stirring occasionally.
Boil water for pasta.
Just before you put the pasta in the water, drain the tomatoes and reserve the juice that runs off.
Put the angel hair pasta in the water to cook for the recommended amount of time.
Heat your garlic skillet and toss drained tomatoes briefly just to heat. They should retain their shape. The pasta should finish cooking (usually no more than 5 minute for angel hair] at the same time the tomatoes are ready.
Toss the pasta and tomato mixture together and serve with freshly grated Parmigiano cheese.
That's it!
Steak and Ale Sauteed Mushrooms


Ingredients:
mushroom, butter, margarine, onion, garlic powder, black pepper

Directions:
Wash mushrooms in hot water.
Melt butter and margarine; add beef base, onion, garlic powder and black pepper.
Simmer mushrooms in mixture until soft.
Add wine.
Swiss Enchiladas


Ingredients:
onions, garlic cloves, diced green chilies, diced tomatoes, 2% low-fat milk, all-purpose flour, salt, fat free tortillas, swiss cheese, cumin

Directions:
Preheat oven to 350.  Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add onion, cook 5 minutes or until tender, stirring often.  Add cumin, if desired.  Stir in chicken, garlic, chiles, and tomatoes.  Reduce heat, and simmer 7 minutes or until liquid evaporates.  Set aside.
Combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk.  Stir in salt.
Warm tortillas according to package directions.  Spoon about 1/2 cup chicken mixture and about 2 1/2 tablespoons of cheese down center of each tortilla; roll up.  Arrange filled tortillas in bottom of 13x9 baking dish coated with cooking spray.  Pour milk mixture over tortillas, and top evenly with 1 cup cheese.  Bake at 350 for 25 minutes or until cheese is bubbly.  Remove from oven.
Preheat broiler.  Broil casserole 3 minutes or until cheese begins to brown.
Baked Sesame Chicken With Soy Dip


Ingredients:
sesame seeds, Chinese five spice powder, boneless skinless chicken breasts, egg, soy sauce, lime, juice of, caster sugar

Directions:
Heat oven to 400 degrees and line a baking tray with baking paper.
Mix the breadcrumbs, sesame seeds, five-spice and a little seasoning on a plate.
Pat dry the chicken, dip into egg, then roll in the breadcumb mix.
Arrange on the baking tray, then bake for 25 to 30 minutes until crips and cooked through.
Mix the soy sauce with the citrus juices and sogar to make a dipping sauce.
Serve the chicken with little dishes of the sauce for dipping, plus lime wedges for squeezing over.
House Italian Dressing


Ingredients:
olive oil, red wine vinegar, garlic, garlic, sesame seeds, parsley flakes, onion, onion powder

Directions:
Combine all ingredients EXCEPT the whole garlic clove and whole onion and blend thoroughly.
Test a sample, and adjust or add seasonings to taste.
Place the clove and onion in the cruet or container that you plan to keep this dressing in.
Refrigerate, and shake well before serving.
Dill-Tarragon Salmon
Category: main-dish
By sylvaere

This baked salmon recipe is quick, easy, and impressive.

Ingredients:
½ cup plain yogurt
1 tablespoon mayonnaise
¼ teaspoon lemon juice
1 teaspoon dried tarragon
1 teaspoon dried dill
¾ cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese, optional
4 (4 ounce) salmon fillets, skin removed

Directions:
Preheat oven to 400 degrees F (200 degrees C).  Prepare a glass baking dish by spraying with nonstick cooking spray. Mix together yogurt, mayonnaise, lemon juice, tarragon, dill, mozzarella, and Parmesan in a small bowl.  Place fish fillets into prepared baking dish, and spread evenly with cheese mixture. Bake in preheated oven until fish flakes when tested with a fork, about 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 portions

Calories: 313.3
Fat: 19.3 g
Saturated fat: 5.6 g
Carbohydrates: 3.3 g
Sugars: 2.5 g
Dietary fiber: 0.1 g
Protein: 30 g
Cholesterol: 84.8 mg
Sodium: 259.1 mg
Super Easy Meatless Nine Layer Mexican Dip


Ingredients:
avocado, sour cream, salsa, monterey jack cheese, mayonnaise, cheddar cheese, scallion, black olives

Directions:
In a medium pyrex or other oven-proof bowl, layer the ingredients beginning with the beans and ending with the olives.
Bake at 350 degrees for 30 minutes.
Serve with tortilla chips.
Tex-Mex Queso Corn Dip


Ingredients:
cheddar cheese, cream cheese, sour cream, seasoning salt, red onions, green onion, diced green chilies

Directions:
1. Let cream cheese come to room temperature.
2. Combine cream cheese with sour cream and seasoning salt; mix well.
3. Stir in remaining ingredients including 1 cup of the shredded cheese.
4. Top with the remaining reserved 1/4 cup shredded cheese.
Mom's Spinach Meatballs


Ingredients:
ground beef, frozen chopped spinach, parmesan cheese, white mushrooms, garlic cloves, Worcestershire sauce, pepper, salt, eggs

Directions:
In a food processor, combine spinach, parmesan, mushrooms, garlic, Worcestershire sauce, Italian seasoning, pepper, and salt. Process till well combined.
Add eggs one at a time and process till well combined. Transfer to a large bowl. Combine with beef (I find this works best with one's hands]. Mix well.
Shape into 1 1/2" balls.
Place meatballs on a baking sheet lined with foil and/or sprayed with cooking spray. Bake at 400 degrees about 15 minutes, or till meat is no longer pink.
Classic Fettuccine Alfredo


Ingredients:
fettuccine, boiling water, salt, heavy cream, butter, fresh ground black pepper, parmesan cheese

Directions:
Cook Noodles in salted water according to package directions, approx 10-15 minutes.
Drain well and place in a container (chafing dish or skillet] large enough to allow enough room to toss slippery noodles without accident.
Place over low heat or sterno.
Add butter in several hunks to the noodles and stir gently until it melts and coats them well.
Add the cream and stir in a generous amount of black pepper.
(Use a peppermill here if you have one].
Add the cheese, saving a small amount for later use on top of portions (Cheese is sometimes grated into the dish, but I like to have mine ready].
Stir as mixture thickens and clings to noodles.
Serve immediately.
Pass the remaining cheese.
Gluten Free Anzac Biscuits – Rolled Oat Cookies


Ingredients:
rolled oats, butter, maple syrup, baking soda, boiling water

Directions:
In the large mixing bowl or mixer combine oats, sifted flour, coconut sugar and coconut.
In a small saucepan, combine the butter and maple syrup, and stir over a gentle heat until melted.
Mix the baking soda with the boiling water in small bowl and add it into the melted butter mixture.
Stir the butter mixture into the dry ingredients.
Lightly grease two oven trays.
Place tablespoons of the mixture onto the oven trays; allowing room for spreading.
Cook in a slow oven for 20 minutes at 150 C / 300 F.
Loosen while warm then cool on racks.
Tasty Orange-Oatmeal Muffins
Category: bread
By Cheenie

Muffins with an orangey taste, perfect for a light breakfast or snack.

Ingredients:
1 cup quick cooking oats
1 cup all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
¼ cup raisins
1  egg
3 tablespoons grated orange zest, or to taste
3 tablespoons canola oil
1 cup milk
3 tablespoons orange juice
1 tablespoon white sugar

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners. Stir the oats, flour, 1/4 cup sugar, baking powder, and raisins together in a bowl; set aside. Beat the egg in a bowl along with the orange zest and canola oil. Whisk in the milk and stir in the flour until just mixed. Evenly divide the batter among the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove the muffins from the oven. Stir the orange juice together with 1 tablespoon sugar until the sugar dissolves. Drizzle 1 teaspoon of this mixture over each muffin, remove from the muffin tin, and allow to cool slightly before serving.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 1 dozen muffins

Calories: 143.4
Fat: 4.9 g
Saturated fat: 0.7 g
Carbohydrates: 22.1 g
Sugars: 8.4 g
Dietary fiber: 1.2 g
Protein: 3.3 g
Cholesterol: 17.1 mg
Sodium: 96.5 mg
Tropical Fruit and Nut Coleslaw


Ingredients:
pineapple, lemon juice, banana, cabbage, celery, mandarin orange sections, walnuts, raisins, salt

Directions:
Drain pineapple, reserving 2 tablespoons syrup.
Cut up pineapple; set aside.
Combine the reserved syrup with the lemon juice.
Toss banana slices with 1 tablespoon of the juice mixture; set aside remaining juice.
Combine pineapple, banana, cabbage, celery, oranges, nuts and raisins in a large bowl.
Combine the reserved juice mixture with the yogurt and salt.
Add to cabbage mixture; toss lightly to coat.
Cover and chill.
Borecole-Dutch Kale and Potatoes


Ingredients:
fresh kale, russet potatoes, butter, half-and-half, salt, pepper, kielbasa

Directions:
Wash the kale (Swiss chard can be substituted] thoroughly by submerging it in a tub of cool water.  Spin in a salad spinner or let drip-dry in a colander.   Roll the leaves together and slice into thin strips (chiffonade].  Set aside while cooking the potatoes.
Wash, peel and dice the potatoes.  Fill a large pot with water and add the diced potatoes.  Bring to a boil and cook until soft, about 10 minutes.  Drain the potatoes and return to pot.  While mashing the potatoes, add the butter, half and half, salt and pepper to taste.  Stir in the sliced kale and cover.
Heat the kielbasa in a bit of boiling water until the sausage is hot throughout, about 8 minutes.  Brown gravy is often served over the mashed potatoes.   Serve a section of the kielbasa and the mashed potatoes and enjoy!
West African Peanut Stew
Category: soups-stews-and-chili
By km1312

A hearty stew that's super-easy to make and great for peanut butter lovers. Can be made vegetarian or with chicken. In a pinch, feel free to use vegetable or corn oil for peanut oil, powdered ginger for fresh, water for stock, etc. Kale works well in place of collard greens.

Ingredients:
2 tablespoons peanut oil
1  red onion, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh ginger
1 pound chicken, cut into chunks  (Optional)
1 tablespoon crushed red pepper, or to taste
salt and ground black pepper to taste
5 cups chicken stock
3 small sweet potatoes, cut into chunks
1 (16 ounce) can chopped tomatoes, with liquid
¼ pound collard greens, roughly chopped
1 cup chunky peanut butter

Directions:
Heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes. Add the chicken; cook and stir until completely browned. Season with the crushed red pepper, salt, and black pepper. Pour the chicken stock over the mixture. Stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes. Stir the tomatoes,  , and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 730.6
Fat: 43.8 g
Saturated fat: 7.7 g
Carbohydrates: 44.9 g
Sugars: 14.5 g
Dietary fiber: 11.1 g
Protein: 45.5 g
Cholesterol: 70.1 mg
Sodium: 1470.3 mg
Sweet Beet Smoothie


Ingredients:
beet, mixed berry, maple syrup, kale

Directions:
Toss in to your blender., Once smoothie, pour and serve.