xiaoxl/recipe_data huggingface dataset:
Mandarin Salad


Ingredients:
sugar, sugar, lettuce, romaine lettuce, celery, green onions, mandarin orange segments, sugar, vinegar, parsley, salt, black pepper

Directions:
GARNISH:.
In saucepan, cook almonds and sugar over low heat, stirring constantly, till sugar is melted and almonds are coated.
Cool. Break apart. Set aside.
SWEET 'N' SOUR DRESSING:
Pour all ingredients into jar with cover.  Shake well.  (May be stored in refrigerator for up to 2 weeks]
SALAD:.
Thinly slice celery and green onions, including the tops.
Chop or tear lettuces into bite-sized pieces.
Place lettuces in plastic bag.  Add celery and onions.
Pour Dressing into bag
Drain and add orange segments.
Close bag tightly and shake till lettuce is well coated.
Arrange in bowl, sprinkle almonds over top.
Serve.
Vegetarian Lentil Chili


Ingredients:
diced tomatoes, red kidney beans, green peppers, dried red lentils, chili powder, garlic powder, tomato sauce, tomato paste, water, black pepper

Directions:
In a large pot, combine undrained tomatoes, rinsed and drained beans, 3 cups water, green peppers, onions, dry lentils, chili powder, and garlic powder.
Bring to boiling; reduce heat.
Simmer, covered, 30 minutes, stirring occasionally.
Stir in tomato sauce, tomato paste, and 1/8 tsp black pepper; heat through.
Serve with cheese and tortilla chips, if desired.
Fabulous Fruit Dip


Ingredients:
sour cream, sugar, Amaretto

Directions:
Combine all ingredients., mix well.
Elutaria's Fruit Salad


Ingredients:
papaya, fresh pineapple, bananas, tart apples, lime, juice of, orange, juice of

Directions:
Chop or slice as indicated., Toss with the lime and orange juice., Let sit for 30 minutes., Bless me LOL.
Greek Nachos With Whipped Feta


Ingredients:
feta, olive oil, cucumbers, kalamata olive, cherry tomatoes, dill

Directions:
Preheat oven to 400 degrees F.
Slice pita into wedges. Put triangles in a single layer on a baking sheet. Drizzle with 2 tbs. olive oil, sprinkle with salt, pepper and oregano. Toss to combine. Bake until toasted, about 10 minutes. Let cool.
Meanwhile, make whipped feta. In a large bowl, combine feta, 1/4 cup greek yogurt, olive oil and juice of half a lemon. With a hand mixer, mix until fluffy.
Dollops whipped feta on baked pita chips. Garnish with cucumber, olives, tomatoes, and dill. Drizzle with more olive oil and the remaining lemon juice over the chips.
Harvest Turkey Soup


Ingredients:
lean ground turkey, onion, oregano, tomatoes, carrots, potato, chicken broth, tomato juice, dry red wine, Worcestershire sauce, dry pasta, zucchini, Tabasco sauce

Directions:
Crumble turkey into a 4-5 qt.
pan and add onion, oregano and herb seasoning; cook over medium heat, stirring often, until turkey is no longer pink and onion is soft but not browned, about 5 minutes.
Stir in tomatoes, carrots, potato, broth, tomato juice, wine and Worcestershire.
Increase heat to medium-high and bring to a boil; reduce heat, cover and boil gently for 20 minutes.
Add pasta, cover and cook for 5 minutes.
Add zucchini and boil gently, uncovered, until pasta is tender to bite, about 8-10 minutes depending on what size pasta you're using.
Add Tabasco and serve with chewy breadsticks.
Sweet Potato Pudding


Ingredients:
sweet potatoes, lime, juice and zest of, brown sugar, eggs, unsalted butter, coconut milk, dark rum, salt, baking powder, nutmeg, cinnamon, ground ginger, raisins, coconut flakes

Directions:
Preheat oven to 350°F., Place all ingredients except raisins. Blend well till nice and smooth., Mix in raisins and coconut., Pour into a buttered casserole pan and bake 50 minutes., Chill and serve with whipped cream.
Spicy Vietnamese Beef Noodle Soup
Category: soups-stews-and-chili
By Chef John

This recipe is my attempt at the famous Vietnamese spicy beef noodle soup, Pho. Garnish with thinly sliced raw beef tenderloin, basil, mint, cilantro, chili sambal, and fresh lime wedges.

Ingredients:
1 tablespoon vegetable oil
2 thick slices beef shank
2 pounds beef oxtail, cut into pieces
1 (6 inch) piece fresh ginger, sliced
6  whole star anise
1 teaspoon fennel seed
1 teaspoon whole coriander seeds
2  whole cloves
1  cinnamon stick
1  cardamom pod
3 quarts water
1  onion, halved
6 cloves garlic
2 tablespoons white sugar
1  bay leaf
2 tablespoons fish sauce
1 tablespoon soy sauce
1 (16 ounce) package fresh rice noodles
1 cup fresh bean sprouts, or to taste
1  fresh jalapeno pepper, sliced into rings, or to taste

Directions:
Heat oil in a large pot over medium-high heat. Cook beef shank, oxtail pieces, and ginger in hot oil, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, fennel seed, coriander seed, cloves, cinnamon stick, and cardamom pod to the pot and saute until fragrant, about 30 seconds. Stir water, onion, garlic, white sugar, and bay leaf into beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. Remove meat and reserve. Strain broth into a pot; discard strained spices and vegetables. Chop beef shank meat and add to broth in pot; stir in fish sauce and soy sauce. Bring broth to a simmer and reduce heat to low to keep warm. Place rice noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain and rinse in cold water. Place a handful of bean sprouts in the bottom of a large soup bowl. Top with a large handful of prepared rice noodles and drop a few jalapeno slices over noodles. Ladle beef broth into bowl to cover noodles.

Prep time: 20 mins
Cook time: 5 hrs 15 mins
Total time: 5 hrs 35 mins
Yields: 8 servings

Calories: 389.9
Fat: 14.5 g
Saturated fat: 5.3 g
Carbohydrates: 33.9 g
Sugars: 4.4 g
Dietary fiber: 1.4 g
Protein: 30 g
Cholesterol: 88.6 mg
Sodium: 527.9 mg
Lemon Linguine With Broccoli


Ingredients:
butter, salt, red pepper flakes, lemon juice, parmesan cheese, broccoli floret

Directions:
Cook pasta until al dente., Add butter, salt, red pepper flakes, lemon juice and parmesan cheese., Mix in broccoli and serve.
Chicken Paella With Pine Nuts & Cheese


Ingredients:
rice, chicken broth, turmeric, cumin, garlic clove, shallots, sun-dried tomatoes, chicken broth, pine nuts, parmesan cheese

Directions:
"In a covered Dutch oven casserole, simmer together first 6 ingredients for 30 minutes, or until rice is tender and liquid is absorbed.  Meanwhile, in a saucepan, cook together the next 4 ingredients until shallots are soft.  Stir in the chicken and heat through.  Stir tomato mixture into rice until blended.  Place paella in a large shallow bowl and serve with sprinkled pine nuts and cheese."
South Indian Onion Chutney


Ingredients:
Urad Dal, asafoetida powder, coconut, onion, tamarind paste, salt

Directions:
In a small pan, heat the oil.
Add the urad dal, red chillies and asafetida. Fry until urad dal changes color slightly. Don't let it burn.
In a bowl, combine coconut, onion, tamarind paste and salt.
Add the red chilli mixture to the rest of the ingredients.
Grind until smooth adding as little water as possible (a traditional Indian mixer is better at this than a blender or food processor].
If desired, you may add tempering.
Tempering - In a small pan, heat oil then add black mustard seeds, curry leaves and red chillies. When mustard seeds splutter, add to the chutney and mix well.
Depending upon what kind of onion you use, the smell of raw onions may be overpowering. If that is the case, after tempering, heat 1 tsp oil in a pan and fry the chutney for about 10 min until all the raw smell is gone.
Chocolate Caramel Gooey Bars


Ingredients:
chocolate graham cracker crumbs, graham cracker crumbs, butter, sugar, Splenda granular, sweetened condensed milk, Sweetened Condensed Milk Substitute for Diabetics, vanilla, pecans

Directions:
Preheat the oven to 350 degrees.
Prepare the crust by mixing the ingredients and pressing into an ungreased 9x13 pan.
Microwave 1 cup of the morsels, the sweetened condensed milk, and the vanilla until melted, starting with one minute on high power.  Stir to combine, microwaving at 15 second intervals if chips are not melted completely.  Pour on to crust and top with nuts and remaining chips.
Bake 20-25 minutes or until edges are bubbling.  Cool completely in the pan on a wire rack and cut into bars.
Serve with some Dulce de leche ice cream or vanilla with a drizzle of caramel topping and a sprinkling of pecans.
Super Spinach Pesto


Ingredients:
spinach, garlic clove, olive oil, dried basil, dried oregano, parmesan cheese, walnuts, sunflower seeds

Directions:
.Mix all ingredients in a food processer except the spinach., Add spinach last, and process until smooth., Serve with crackers or in tomato soup.
Apple Oatmeal
Category: breakfast-and-brunch
By campagnes

Simple, sweet, filling, and wholesome. A great way to use fresh apples and cider during the autumn.

Ingredients:
2 tablespoons butter
1 cup chopped fresh apple (with skin)
2 tablespoons brown sugar
1 cup quick-cooking oats
1 cup apple cider
1 cup milk
2 teaspoons ground cinnamon
¼ teaspoon salt

Directions:
Melt butter in a saucepan over medium heat. Add apple and brown sugar. Cook, stirring occasionally, for 5 minutes. Stir in oats, apple cider, milk, cinnamon, and salt and cook, stirring frequently, until oatmeal is creamy and thickened, about 3 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 cups

Calories: 468.3
Fat: 16.7 g
Saturated fat: 9.3 g
Carbohydrates: 72.4 g
Sugars: 39.4 g
Dietary fiber: 6.6 g
Protein: 9.7 g
Cholesterol: 40.3 mg
Sodium: 443.3 mg
Cinnamon Apple Wine Cooler


Ingredients:
boiling water, tea bags, sugar, cold water, white wine, lemon juice

Directions:
Pour boiling water over Cinnamon Apple Herbal Tea bags, cover, brew 5 minutes & remove tea bags. Stir in sugar + cinnamon candies (if using] & allow to cool (Stir to completely dissolve candies, if using].
In a pitcher, combine cooled tea mixture w/cold water, wine & lemon juice.
Serve in ice-filled glasses w/a splash of Club soda & garnish as desired w/lemon slices.
Yummy Spicy Hummus


Ingredients:
garlic cloves, chickpeas, tahini, olive oil, cumin, Tabasco sauce, fresh cilantro, olive oil, paprika, cilantro

Directions:
Pulse garlic in food processor until finely chopped.
Add chick peas and pulse 10 times.
Add tahini and 1 tbsp of olive oil to chick peas and blend.
Mix in the cumin and Tabasco.
Blend in the lemon juice, chopped cilantro and 1 tbsp of olive oil until smooth.
Spoon mixture into a bowl, and stop with a dash of olive oil, a sprinkle of paprika and the cilantro leaves.
It's Hot Stuff, Honey!


Ingredients:
honey, crushed red pepper flakes

Directions:
Combine honey and pepper flakes in a heavy saucepan.
Warm over low heat for 10 minutes.
Cover and turn off heat.
Let stand 1 or 2 hours.
Strain through fine sieve, and pour into sterilized jars with tightly fitting lids.
Store at room temperature.
This recipe is easily doubled or tripled, or four-tupled or more-- just keep the ratio of 1 teaspoon pepper for each cup of honey.
Watermelon Cookies - the Easy Method


Ingredients:
"all-purpose flour"

Directions:
Remove cookie dough from wrappers and place in separate bowls and let stand at room temperature for 30 minutes.
Add 1/4 C flour and green food coloring to 1 bowl.
Beat at medium speed until well blended and evenly colored.
Wrap in plastic wrap and refrigerate for 2 hours.
Add remaining 1/4 C flour and red food coloring to other bowl and mix at medium speed until well blended and evenly colored.
Roll red dough into 9-inch log, then wrap in plastic wrap and refrigerate for 2 hours.
Remove green dough from plastic wrap, then roll between 2 sheets of wax paper into 9x8-inch rectangle.
Remove red dough from plastic wrap and place in center of green dough rectangle.
Wrap green dough around red log and press seams together, rolling to smooth out log and seams.
Wrap log in plastic wrap and freeze for 30 minutes.
Preheat oven to 350°F.
Remove log from platic wrap and cut into 3/8-inch thick slices.
Cut each slice in half and place on ungreased cookie sheet, 2 inches apart, reshaping as necessary.
Press in mini chocolate chips to make watermelon seeds.
Bake 8-11 minutes or until set.
Cool 1 minute on cookie sheet and then remove to wire racks to cool completely.
Peachy Keen Banana Sherbet


Ingredients:
bananas, cinnamon, nutmeg, Splenda granular, fresh blueberries

Directions:
Peel and slice your banana. Slice peaches and remove pits.
Place all ingredients in your food processor and puree.
Place in freezer overnight or for at least 3 hours. Allow to partially thaw just before serving so your sherbet has a thick, cold texture like ice cream.
Top off each serving with a tablespoon of fresh blueberries and a teaspoon of crushed walnuts, if desired.
TUNA SALAD ? A MOCK ONE :-)


Ingredients:
garbanzo beans, green onion, celery, mayonnaise

Directions:
Mash garbanzo beans., Add all other ingredients., Mix well., The tastes come best when mashed thoroughly with own hands., Else use a masher but do not use a hand blender at all., Serve on bread or toast or as a salad.
Roasted Tomato and Mozzarella Salad With Balsamic Reduction


Ingredients:
tomatoes, fresh mozzarella ball, olive oil, sea salt, fresh ground pepper, fresh basil, fresh basil

Directions:
Preheat broiler to high.
Slice your tomato into 6 even slices.  Place on a cookie sheet (or roll pan].  Drizzle tomatoes with small amount of olive oil and lightly dust with Italian spices, salt and pepper.
Broil tomatoes for 3-5 minutes (until they are just slightly softened], set aside to cool to room temperature.
Bring vinegar to a boil, then decrease heat to medium and simmer for 5-10 minutes until reduced by half.  The thickness of the reduced sauce depends on the quality of your balsamic vinegar.  Place vinegar in the fridge to cool for 15 minutes.
Slice your cheese in similar size slices as the tomatoes.
On each plate, stack 3 tomatoes and 3 slices of cheese (alternating one on top of each other].  Drizzle balsamic reduction over and around the stacked salad, sprinkle plate (not the salad] with chopped basil and then place one sprig of basil on top of the stacked salad as a garnish.
Chicken Enchiladas


Ingredients:
flour tortillas, monterey jack cheese, chicken breasts, cumin, red chili powder, cheddar cheese, green onions, black olives, pork

Directions:
Boil chicken breasts in water (about 40 minutes]. Cool.  Shred chicken. Sprinkle chicken with chili powder and cumin (to taste if you don't want any spices, leave out.]  Original recipe didn't call for chili powder or cumin.
In each tortilla, put chicken, jack cheese (use about half and keep remainder for top of enchiladas] and green chili.
Roll up and place in 9 x 13 baking dish (sprayed with non-stick cooking spray].
Mix soup and 1/3 cup water.  Pour over enchiladas.  Sprinkle with remaining cheeses and remaining green chili.  If using green onions and olives, sprinkle on top now.
Bake at 375°F for 17-23 minutes or until bubbly.
Super Easy Orange Cranberry Bran Muffins


Ingredients:
water, baking powder

Directions:
(Krusteaz mixes are on the cake mix aisle, the 15 oz is approx, I do not have a box on hand and just guessed for the recipe].
Soak the All Bran Cereal in the water for 5 minutes.
Spray muffin tins with Pam.
Add the baking powder and the muffin mix to the cereal and mix well.
Batter will be thick.
Drain the can of cranberries and add the berries to the mix.
Drop into muffin tins.
Bake at 400 degrees for 16-18 minutes or until toothpick inserted in center comes out clean.
(Use ONLY the FAT FREE Krusteaz mixes with this recipe- for some reason the regular mixes dont taste as well- they have the orange cranberry, Apple Cinnamon and Blueberry- the blueberry is just as good as the orange cranberry, I have not tried apple cinnam].
Tortilla Chip Bean Dip


Ingredients:
sour cream, mayonnaise, cheese, tomatoes, green onions, tortilla chips

Directions:
Spread 2 cans of refried bean dip in a 9" by 13" pan.
Blend together 1 cup of sour cream, 1 cup of mayonnaise, and 1 package of taco seasoning and spread on top of bean dip.
Sprinkle with 2 cups of shredded cheese.
Dice tomatoes and green onions. Mix these together and spread on top of the cheese.
Grab the chips and enjoy!
Amanda's Gluten Free (Vegan) Crackers


Ingredients:
ground flax seeds, nutritional yeast, garlic powder, kosher salt, dried thyme, dried rosemary, baking soda, sesame seeds, flax seeds, water, olive oil

Directions:
1.Preheat oven to 350F and line a baking sheet with parchment. In a high-speed blender or processor, grind almonds into a flour. Do not over process or almonds will release oils. Sift flour before using to remove larger pieces. OR you can use store-bought almond flour.
2. In a large bowl, mix together the dry ingredients. Add wet ingredients and mix well with spoon. Knead dough with hands until it comes together. Shape into a ball.
3. Place ball of dough on parchment paper or a non-stick mat. Roll out dough until it’s about 1/8 inch thick, or as thin as you can get it without ripping. With a pastry wheel or pizza slicer, slice into crackers.
4. Bake at 350F for 18-20 minutes until slightly golden in colour. 18 minutes is a softer cracker vs 20 minutes crispier.
5. Cool on baking sheet for 10 minutes Store in air-tight container once fully cool.
*Note: Other flours might work in substitution for brown rice flour and almond flour, although keep in mind the flavour will change.
*Note: tweak the spices to your liking!
Super-Easy Chocolate Ganache or Gelato


Ingredients:
heavy cream, sugar, butter, chocolate chips, vanilla extract, eggs, milk

Directions:
Place heavy cream, butter, and sugar in a small saucepan over medium heat. Cook, whisking constantly, until just simmering and sugar is dissolved.
Remove from heat and add chocolate and vanilla extract. Stir well until smooth and chocolate is melted through.
FOR GANACHE: Let cool, stirring occasionally. When cooled completely, refrigerate until needed. You can make truffles by scooping out little melon-sized balls of ganache and roll in coconut, cocoa powder, or chopped nuts. To make cake icing, beat mixture until thick and creamy, to your desired spreading consistency.
FOR GELATO: Let cool, stirring occasionally. When cooled to room temperature, add eggs and milk, whisking to incorporate. Return to a medium heat and cook, while continuing to stir or gently whisk, until warmed up again.
Remove from heat and let cool, stirring occasionaly. When cooled to room temperature, place in a freezer container and freeze for at least 2 hrs before serving.
Watercress, Radicchio & Green bean Salad with Goat Cheese for 2


Ingredients:
green beans, watercress, lettuce, radicchio, pepper, mixed fresh herbs, garlic, red wine vinegar, Dijon mustard, salt, lite olive oil

Directions:
Put the herbs in food processor and chop.
With the processor running drop in the garlic and mince.
Add egg yolk,vinegar, mustard and salt process for 1/2 minute.
With the machine rtunning slowly add the oil through the feed tube.
Process for a few seconds after the oil has been added.
Just before serving combine beans, watercress, lettuce, radicchio& cheese in a chilled bowl.
Toss with dressing (use as much or as little as you like].
Season with Pepper.
Nagie "Lazy" Pierogi


Ingredients:
farmer cheese, salt, pepper, onion, sugar, baking powder, flour, salted butter

Directions:
Fill large diameter pot with water and heat to slow boil.
Mix all ingredients together to form a stiff dough.
Roll out on floured board to 1/2 inch thickness.
Cut into diamond shapes, approx 2 inches.
Place pieogi in gently boiling water.  Stir until they all rise to the top and cook for 5 minutes.  Drain well.  Brown butter in large frying pan, add pierogies.  Toss in browned butter over low heat for about 2 minutes until some of the butter has been absorbed.  Put on serving platter and pour over the rest of the browned butter from the pan.
Haystack Onions


Ingredients:
egg, milk, sweet onions, all-purpose flour, seasoning salt

Directions:
Make egg wash by mixing egg and milk.
Put sliced onions in a bowl and pour egg wash over them.  Turn onion slices so that they're all thoroughly coated, then pour onions into a colander to drain.
Put flour and seasoning salt in a plastic zip-top bag.  Add onions and shake to coat.
Slowly add onions to hot cooking oil in batches.  They fry up quickly, so make sure not to burn them.
My DH says these are so good they're "no ketchup needed."  I like eating them with ranch dressing.
Sangria


Ingredients:
orange, lemon, Grand Marnier, red wine

Directions:
Place the orange and lemon in a bowl. Pour over the Grand Marnier and chill thoroughly.
Mix together the Grand Marnier mixture, red wine, coca-cola and lemonade in a large bowl with ice. Serve at once.
Coconut Macaroons - Gluten Free; Egg Free; Dairy Free


Ingredients:
tapioca flour, sea salt, honey, vanilla, soymilk, chocolate

Directions:
1]      In a medium bowl, whisk together dry ingredients.
2]      Add honey, vanilla and milk to dry ingredients.  Mix with a spoon until combined.
3]      Scoop golf ball size-ish (a little smaller] balls onto a baking paper lined baking sheet.
Make sure the mixture is packed in the scoop fairly well to help them stick together while baking.
4]      Bake in a 350° (185 C] oven for 13-15 minutes or until bottoms are golden and tops start to get toasty brown spots.
5]      Cool on baking sheets, placed on top of wire racks for 5 minutes.
6]      Remove Baking paper with cookies still on it to the cooling rack to finish cooling completely.
Orange Crush (Soda Pop) Ice Cream


Ingredients:
"sweetened condensed milk"

Directions:
Ice Cream Freezer method:.
Mix ingredients well.  Add to the ice cream freezer container.  Freeze according to manufacturers directions.
Store leftovers in the freezer.
Refrigerator - Freezer method:.
Combine the ingredients in a large bowl.
Turn into 13x9 inch baking pan.
Freeze to a firm mush, about 1 hour.
Break into pieces and turn into a large mixing bowl.
Beat until smooth, then return to the pan, and cover.
Freeze until firm.
Peachy Pineapple Smoothie


Ingredients:
sugar, vanilla ice cream

Directions:
Process first 3 ingredients in a blender until smooth, stopping once to scrape down sides.
Add ice cream and process until smooth.
Serve.
Apricot Chicken with Balsamic Vinegar
Category: meat-and-poultry
By Desta

This chicken is cooked with apricots, balsamic vinegar, broth, and thyme.  It's super yummy and a hit every time!

Ingredients:
2 tablespoons extra-virgin olive oil
2 pounds chicken breast tenderloins, cut into bite-size pieces
salt and pepper to taste
1 large onion, chopped  (Optional)
¼ cup balsamic vinegar, or to taste
20  dried apricots
1 cup chicken stock
1 cup apricot preserves
1 tablespoon chopped fresh thyme
3 tablespoons chopped fresh flat-leaf parsley  (Optional)

Directions:
Heat the olive oil in a large skillet with a lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the balsamic vinegar, bring it to a simmer, and allow it to reduce for a few minutes. Cut half of the apricots in half, leaving the others whole. Place the apricots into the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 8 servings

Calories: 327.3
Fat: 6.4 g
Saturated fat: 1.3 g
Carbohydrates: 44.6 g
Sugars: 32.7 g
Dietary fiber: 2.4 g
Protein: 25.1 g
Cholesterol: 64.7 mg
Sodium: 163.9 mg