xiaoxl/recipe_data huggingface dataset:
Yummy Lemon Salmon Burgers
Category: seafood
By MELDS

A quick, delicious and nutritious way of serving up canned salmon. You can enjoy this with or without the dressing, in a hamburger bun, or with a salad.

Ingredients:
1 (16 ounce) can salmon, drained and flaked
2  eggs
¼ cup chopped fresh parsley
2 tablespoons finely chopped onion
¼ cup Italian seasoned dry bread crumbs
2 tablespoons lemon juice
½ teaspoon dried basil
1 pinch red pepper flakes
1 tablespoon vegetable oil
2 tablespoons light mayonnaise
1 tablespoon lemon juice
1 pinch dried basil

Directions:
In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 2 tablespoons of lemon juice, 1/2 teaspoon of basil, and red pepper flakes. Form into 6 firmly packed patties, about 1/2 inch thick. Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned. In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice and a pinch of basil. Use as a sauce for your patties.

Prep time: 12 mins
Cook time: 8 mins
Total time: 20 mins
Yields: 6 servings

Calories: 208.6
Fat: 11.4 g
Saturated fat: 2.4 g
Carbohydrates: 5.3 g
Sugars: 1 g
Dietary fiber: 0.6 g
Protein: 20.5 g
Cholesterol: 96.7 mg
Sodium: 415.5 mg
Blended Toasted Almond


Ingredients:
vodka, Amaretto, Kahlua, vanilla ice cream

Directions:
"Blend with crushed ice until smooth."
Super Cheap Yogurt Pasta


Ingredients:
dry pasta, yogurt, garlic clove, of fresh mint, dried mint, salt, pepper

Directions:
Boil water. Add pasta and boil following packet directions.
Remove from heat, strain and place back in the pot.
Finely dice garlic and mint.
Add the yoghurt, garlic, mint, salt and pepper to the pot and stir.
Place pot back onto low heat and the moment it starts to simmer, turn it off and serve.
Seared Chicken With Smashed Potatoes & Herbed Pan Sauce


Ingredients:
small red potatoes, olive oil, boneless skinless chicken breasts, dry white wine, low-fat sour cream, Dijon mustard, fresh flat-leaf parsley

Directions:
Place the potatoes in a large saucepan and cover with cold water. Bring to a boil, add 2 tsp salt, reduce heat and simmer until just tender, 15 to 18 minutes.
Reserve 1/2 cup of the cooking water; drain the potatoes and return them to the pot. Gently smash with 1/4 cup of the cooking water (adding more if the potatoes seem very dry].
While the potatoes are cooking, heat the oil in a large skillet over medium heat. Season the chicken with 1/2 tsp each salt and pepper and cook until golden brown and cooked through, 6 to 8 minutes per side; transfer to plates.
Add the wine to the skillet and simmer for 2 minutes. Remove from heat and whisk in the sour cream, mustard and parsley. Spoon over the potatoes and chicken.
Carob Shake


Ingredients:
water, dates, tahini, flax seed oil, carob powder, bananas, sea salt, honey

Directions:
Process the almonds, dates, and water in blender until smooth.
Add the rest of the ingredients  and blend only until smooth(you still want it to be frosty like a shake].
If you have presoaked almonds on hand, you can replace the 1/3 cup dry almonds with about 1/2 cup presoaked almonds.
Variation:.
Pour into pop molds to make carob popsicles!
Bread Machine Chocolate Sticky Buns


Ingredients:
water, butter, egg, sugar, salt, bread flour, all-purpose flour, bread machine yeast, pecan halves, butter, butter, brown sugar, corn syrup, brown sugar, cinnamon

Directions:
Place all of the STICY BUN ingredients -except pecan halves and 2 Tbs butter - in bread machine pan according to your manufacturer.
Select the Dough cycle. Do not use delay cycle or timer. When done, remove from pan with lightly floured hands and let rest on a lightly floured surface, covered.
Meanwhile, pour melted butter into ungreased 13x9-inch baking dish. Stir in 1 cup brown sugar and corn syrup. Spread evenly in pan. Sprinkle with pecan halves.
Roll or pat out dough into a 15x10-inch rectangle on a lightly floured surface. Spread 2 Tbs. butter over dough.
In a small bowl, mix all of the CHOCOLATE CHIP FILLING ingredients and sprinkle over the butter.
Roll up dough tightly, beginning at the long side; pinch edge of dough into roll to seal. Stretch and shape roll to make it as even as possible.
Cut roll into 15  1 inch slices. Place slightly apaprt in pan. Cover and let rise in warm place about 30 min or until doubled. (Dough is ready when an indentation remains when touched.].
Heat oven to 350ºF. Bake 30-35 min or until dark brown.
Immediately turn pan upside down onto heatproof serving platter. Let pan remain over buns 1 min; remove pan.
Let cool and enjoy!
Hot Tomato Grits


Ingredients:
bacon, chicken broth, salt, quick-cooking grits, cheddar cheese, tomatoes

Directions:
"Cook chopped bacon in large heavy saucepan until crisp. Gradually add chicken broth and salt, bring to a boil. Stir in grits, tomatoes and chilies and return to a boil stirring often. Reduce heat and simmer 15 - 20 minutes. Stir in cheese, cover and let stand 5 minutes or until cheese melts."
Heartwarming Chili


Ingredients:
ground beef, ground sausage, tomato sauce, onion, green pepper, salsa, green chilies, kidney beans, salt, pepper, garlic cloves, chili powder, cayenne pepper, chili beans

Directions:
Place all ingredients in crock pot., Set on High for 6 Hours., Taste and Modify Recipe over this time., Serve :].
Italian Chopped Salad


Ingredients:
lettuce head, scallions, cherry tomatoes, artichoke hearts, bocconcini, bell pepper, Dijon mustard, red wine vinegar, extra virgin olive oil, coarse salt, fresh ground black pepper

Directions:
Arrange the lettuce on a platter. Scatter the scallions, tomatoes, artichokes, bocconcini, haricots verts and roasted red pepper over the lettuce.
Make the dressing:
Whisk together the mustard, agave, anchovies and vinegar. Slowly whisk in the olive oil and season to taste with salt and pepper.
Drizzle the dressing over the salad and serve.
*Note - not all the dressing needs to be used. Dress your salad lightly or to your preference.
Tolan's Mom's Potato Salad (Tyler Florence)


Ingredients:
yukon gold potatoes, eggs, kosher salt, scallion, capers, mayonnaise, Dijon mustard, dill pickle, pickle juice, red onion, flat leaf parsley, fresh ground pepper

Directions:
Place potatoes and eggs in saucepan of cold, salted water.
Bring to a simmer.
Remove eggs with a slotted spoon after 12 minutes and let cool.
Continue cooking potatoes until tender, about 3 minutes longer.
Drain potatoes in a colander and let them cool.
Reserve some scallions and capers for garnish.
Stir together mayonnaise, mustard, pickles with juice, onions, remaining scallions and capers, parsley and lemon juice in a bowl large enough to hold the potatoes.
Peel the cooled eggs and grate them into the bowl.
Peel cooled potatoes with a paring knife.
Cut potatoes into chunks and toss with the dressing to coat.
Season with salt and pepper to taste.
Garnish with reserved scallions and capers.
Brooke's Best Bombshell Brownies
Category: desserts
By BROOKE

These brownies are the bomb! I've found the perfect combination of ingredients to make the fudgiest brownies yet... Enjoy!

Ingredients:
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4  eggs
1 ½ cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended. Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 24 servings

Calories: 248.2
Fat: 11.2 g
Saturated fat: 6.7 g
Carbohydrates: 37.5 g
Sugars: 29 g
Dietary fiber: 1.8 g
Protein: 2.9 g
Cholesterol: 51.3 mg
Sodium: 164.8 mg
Curry for Beginners


Ingredients:
curry paste, chicken breast, olive oil, rice

Directions:
1. cook rice and set aside.
2. dice chicken breast and saute in olive oil, set aside.
3. mix soup and curry paste in a sauce pan and bring to rapid boil, simmer for 10 minutes, stir frequently.
4. ad chicken breast.
5. serve over rice.
Baked Blintzes With Fresh Blueberry Sauce


Ingredients:
milk, sour cream, unsalted butter, vanilla extract, extra-large eggs, all-purpose flour, sugar, baking powder, ricotta cheese, mascarpone cheese, extra-large eggs, sugar, lemon zest, fresh lemon juice, vanilla extract, kosher salt, sugar, cornstarch, fresh blueberries, lemon zest, lemon juice

Directions:
Preheat the oven to 350 degrees.  Butter a 9 x 13 inch cake pan or baking dish.
For the batter:  place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth.  Pour half of the batter (about 1 3/4 cups] into the prepared dish and bake for 10 minutes, until set.
Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl.  Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined.  Spread the cheese filling over the baked pancake.  Carefully spoon the remaining pancake batter to cover the cheese (use a measuring cup and pour batter into a spoon over the dish -- this will prevent the pancake batter from mixing in with the filling].  Return the dish to the oven and continue baking 35-40 minutes, until the top is liqhtly golden and the filling is almost set.  Remove from the oven and allow to stand 10-15 minutes.  Cut the blintzes in squares and serve warm with the fresh blueberry sauce.
Blueberry Sauce:  Combine the orange juice, sugar and cornstarch in a medium saucepan and bring to a boil, stirring occasionally.  When the mixture is translucent and thickened, stir in the blueberries and simmer for 4-5 minutes, just until a few berries have burst but most are still whole.  Stir in the lemon zest and lemon juice and cool.  Makes 2 cups.
Spicy Macaroni and Cheese


Ingredients:
macaroni, butter, flour, milk, heavy cream, chipotle chiles in adobo, cheddar cheese

Directions:
Preheat oven to 375 degrees F.
Bring a large pot of salted water to a boil; cook macaroni according to package directions; drain.
Meanwhile, in a large saucepan, melt butter over medium heat; stir in flour and cook, while stirring to form a smooth paste.
Whisk in milk and cream, and once smooth, whisk in chipotle puree.
Next, stir in all but 1/2 cup of the cheese, a little at a time, until melted.
Season with 1 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Remove from heat and stir in cooked macaroni.
Transfer macaroni and cheese to a casserole or 8 inch square baking dish; sprinkle reserved cheese over top.
Place macaroni and cheese in the oven and cook until the top is golden brown and the cheese is melted and bubbly, about 20 minutes.
Cool slightly before serving.
Orange Pudding


Ingredients:
orange, cold water, gelatin, water, eggs, sugar

Directions:
Wash the Orange in cold water and wipe dry.
Grate the outer yellow rind of the Orange on the finest grid of the grater.Remove the grated grind from the grater with a fork. You should have about 5ml of yellow grind, it will look like an oily pulp.
Cut the orange in half with a vegetable knife and squeeze juice with a citrus juicer.Pour the juice into a measuring jug. Add more orange juice until you have 500ml.
Measure out 60ml cold water into a tea cup. Sprinkle the gelatine powder on the cold water so that all of it gets wet, leave for 5 minutes until it thickens.
Pour the 60ml boling water on the gelatine and stir with a teaspoon. It will become clear when the gelatine has dissolved.
Separate the eggs carfully. Drop the egg whites into the small mixing bowl and the yolks in a large mixing bowl.
Whisk the egg yolks with an electric hand mixer . Whisk the sugar in 1 tablespoon at a time . The mixture will become creamy and light.
Add the orange rind and orange juice ( this was in step 3 ] Stir with the tablespoon. Add the gelatine and stir until well mixed.
**Leave the mixture in the fridge until partly set. ( Put a spoon through the pudding to make sure that it has partly set]**.
Wash the whisk and dry it throughlty. Whisk the egg whites until a stiff white foam clings to the whisk. *** DO NOT WHISK ANY LONGER *** Whisk the partly set pudding with the same whisk ( you don't have to wash the whisk ;D ].
Fold the stiff egg whites carefully into the thick orange pudding using a table spoon. DO NOT STIR .
Pour the orange dessert into pudding bowls and allow it to set properly in the fridge .***** serve it with cream or custard *****.
Light and Tasty Biscuits


Ingredients:
flour, baking powder, salt, shortening, milk

Directions:
Heat oven to 475 degrees.
Sift together flour, baking powder, and the salt.
Cut in the shortening until coarse.
Add milk. Blend lightly until moistened and it pulls away from the bowl.
Knead for a minute or so until the dough is soft and looks a little like bread dough. Let it rest for a few minutes.
Roll out on a floured surface to about 3/4 inch thick (or thicker if you like].
Place on baking sheet and bake for 12-15 minutes.
Popovers Pre-1940's


Ingredients:
flour, salt, milk, eggs, shortening

Directions:
Mix salt and flour, add 1/2 the milk until smooth., Add remaining 1/2 of the milk, well beaten egg and shortening., Beat 2 minutes with egg beater., Turn into hot greased iron gem pans and bake about 35 minutes in hot oven 450°F., Then reduce the temperature to 350°F and bake about 15 minutes longer., Popovers can also be made using 1/3 cup whole-wheat and 2/3 cup white flour.
Wisconsin Brandy or Whiskey Old-Fashioned


Ingredients:
brandy, pineapple chunk, maraschino cherry

Directions:
Place the sugar cube and bitters into an old fashioned glass (8-12 oz. tumbler style glass] and muddle together with a spoon or muddler.  (We prefer to use the super-fine sugar because you can stir it all together without muddling.].
Add some ice, to your liking.
Add the brandy or whiskey.
Top off the glass with either 50/50 soda or 7-up (sour or sweet!].
Garnish as described above.
Bison Stew


Ingredients:
bulbs of garlic, white potato, tomato sauce, red wine, Worcestershire sauce, fresh thyme sprigs, Bourbon, extra virgin olive oil, real butter

Directions:
French cut onion, and cube potatoes with half skin left on.
Saute onions and potatoes in real butter and EVOO, about a tablespoon each for 20 minutes or so over medium heat, being careful not to burn, but also letting sit long enough to caramelize well.
Lower high slightly and gently move potatoes and onions to far side of pan.  Add additional half tablespoon of butter to empty portion of pan and saute whole garlic cloves (usually around 15-20].  Stir the garlic only every couple of minutes keeping temperature low enough to only slightly brown cloves.
Deglaze pan with red wine, and remove all vegetables from pan.  Place in large mixing bowl.
Add bison (also called buffalo on here, although not correct] to pan over medium high heat, without over crowding pan, as you want the meat to sear, not steam. (You may need to do in two batches].  Add worchestershire sauce and fresh ground sea salt and black pepper cloves, to taste.
Remove cooked bison, and add to the vegetables in bowl (I add a couple of onions for the soup base coming next].
Add roughly 3 quarts of beef stock, (I use a beef base, which provides more flavor and less sodium than bullion], shot of maker's mark (or other whiskey], and a little more worchestershire sauce to pan.  Add 2 ounces of Collagen Hydrolysate. (http://www.greatlakesgelatin.com/consumer/CollagenFAQ.php].
Simmer stock until half of liquid is left, making sure to never boil.  Add a few sprigs of fresh thyme during the last 10 minutes (remove whole sprigs before adding other ingredients].  Add all ingredients from bowl back into pan.
Serve.
Sugarrushkid's Pesto Galette


Ingredients:
puff pastry, basil pesto, cherry tomatoes, pine nuts

Directions:
Roll out pastry on a baking tray., Spread pesto over pastry., Chop tomatoes in half, place on top of the pesto., Sprinkle pine nuts over., Place in the oven for 15 minutes or until golden brown at Gas Mark 5.
Stir-Fried Shrimp with Snow Peas and Ginger
Category: world-cuisine
By CCSWALLA

The best part of doing it is that the measurements don't have to be exact. If you prefer, substitute dry sherry for rice wine. Serve with rice.

Ingredients:
1 tablespoon salt
2 cups cold water
1 pound shrimp, peeled and deveined
⅓ cup chicken broth
2 teaspoons rice wine
1 ½ teaspoons soy sauce
1 ½ teaspoons cornstarch
¾ teaspoon sugar
⅛ teaspoon ground white pepper
1 tablespoon vegetable oil
2 tablespoons minced garlic
1 teaspoon minced fresh ginger root
2 teaspoons vegetable oil
6 ounces snow peas, strings removed
2 tablespoons chopped fresh chives
¼ teaspoon salt

Directions:
In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels. In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside. Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more. Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.

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

Calories: 203.6
Fat: 7.8 g
Saturated fat: 1.3 g
Carbohydrates: 7 g
Sugars: 1.8 g
Dietary fiber: 1.3 g
Protein: 24.7 g
Cholesterol: 172.5 mg
Sodium: 2172.1 mg
Toast Skagen - Swedish - Prawn Toast


Ingredients:
shrimp, mayonnaise, Dijon mustard, fresh dill, lemon, butter

Directions:
Cut off the crusts of the bread slices.
Saute the bread in a little butter until they are golden brown on both sides, drain on paper towels.
If the shrimps are large, cut into smaller pieces.
Save 4 sprigs of dill for garnish.  Finely chop the rest of the dill and mix with the shrimp, mayonnaise and mustard.
Divide the mixture into 4, and place on top of the bread slices.
Shape the whitefish roe on top of each toast and garnish eash with a sprig of dill and serve with a wedge of lemon.
Creamsicle Jello Shots


Ingredients:
boiling water, water, triple sec, vodka

Directions:
"Dissolve jello in boiling water.  Stir for about 3 minutes.  Add remaining ingredients and pour into shot containers.  Chill for 4 hours and enjoy.  If you have fresh squeezed OJ  that is the way to go."
Herbed Green Beans and Carrots


Ingredients:
carrots, green beans, butter, shallots, garlic, red pepper flakes, tarragon, dill weed

Directions:
Bring a large pot of water to a boil.  Cook the carrots until barely tender (about 5 minutes].  Remove from water, place in colander and rinse with cold water until cool.  Pat dry with paper towels.  Do the same with the green beans.  Note:  The vegetables can be prepared 1 day ahead and stored in zipper bags in the refrigerator.
In a very large skillet, melt the butter over medium heat.  Add the shallots and garic and cook for 1 minute.  Add the carrots and green beans, stirring occasionally, until heated through.  Stir in the red pepper flakes, tarragon or dill weed, and salt and pepper.  Serve immediately.
Easy Apple Cabbage Slaw
Category: salad
By Wilhelmina

Delicious sweet-and-tangy slaw! The perfect topping for a pulled pork sandwich or as a garden-fresh summer side dish.

Ingredients:
1 small head cabbage, cored and finely chopped
1  Granny Smith apple, cut into matchstick-size pieces
5  green onions, thinly sliced
½ cup apple cider vinegar
½ cup white sugar
3 tablespoons olive oil
3 tablespoons vegetable oil
1 tablespoon Dijon mustard
¼ teaspoon red pepper flakes

Directions:
Toss cabbage, apple, and onions together in a large bowl. Whisk vinegar, sugar, olive oil, vegetable oil, Dijon mustard, and red pepper flakes together in a saucepan over medium heat; bring dressing to a simmer. Pour hot dressing over cabbage mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors blend and slaw is cold, at least 1 hour.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 hr 15 mins
Yields: 10 servings

Calories: 141.3
Fat: 8.2 g
Saturated fat: 1.2 g
Carbohydrates: 16.9 g
Sugars: 13.9 g
Dietary fiber: 2.3 g
Protein: 1.1 g
Sodium: 52.4 mg
Kale and Berries Breakfast Smoothie
Category: breakfast-and-brunch
By Michael Stitt

I eat this every morning because it's quick, easy, and healthy. The berries provide a bunch of antioxidants, the kale packs in the nutrients, and the almonds give it a nice crunch and added protein!

Ingredients:
1  banana, broken into chunks
½ cup mixed frozen berries
½ cup shredded kale
½ cup orange juice
½ cup water
2 tablespoons plain yogurt
10  almonds  (Optional)

Directions:
Place banana, berries, kale, orange juice, water, yogurt, and almonds into a blender. Cover and puree until smooth, 20 to 30 seconds.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 cups

Calories: 296.4
Fat: 7.7 g
Saturated fat: 1 g
Carbohydrates: 56.2 g
Sugars: 33.1 g
Dietary fiber: 7.4 g
Protein: 7.9 g
Cholesterol: 1.9 mg
Sodium: 42.1 mg
Rhubarb and Strawberry Compote


Ingredients:
rhubarb, sugar, water, strawberries, of fresh mint

Directions:
In a saucepan combine the rhubarb, sugar and water over medium heat. Bring to a boil, stirring occasionally, until sugar dissolves (3-5 minutes].
Simmer for 7-10 minutes or until rhubarb is tender. Remove from heat.
Stir in strawberries.
Transfer to a bowl and stir in mint.
Chill until cold (at least 1 hour].
Cucumber Salad


Ingredients:
cucumbers, yellow onion, green peppers, pepper, water, cider vinegar, sugar, dill weed

Directions:
Combine the first 3 ingredients in a large container with a tight fitting lid.
Combine the remaining ingredients in a glass or teflon coated sauce pan and bring to a boil stirring constantly.
Let boil for 1 minute making sure sugar is completely dissolved.
Remove from heat and pour over cucumber mixture.
When cool place lid on container and refrigerate over night.
Fresh Cranberry Citrus Relish


Ingredients:
fresh cranberries, brown sugar, orange, pure maple syrup, orange zest, lemon peel, ground cinnamon, ground ginger, ground cloves

Directions:
"Place all the ingredients in the container of a food processor fitted with the metal chopping blade. Process until the mixture is chopped to the consistency you like. Cover and refrigerate."
Sausage Egg Roll in Bowl
Category: appetizers-and-snacks
By Cara

Egg roll ingredients without the fried egg roll part.

Ingredients:
1 pound ground pork sausage
6 cups coleslaw mix
2  carrots, peeled and grated
¼ cup chopped green onions
4 cloves garlic, minced
1 tablespoon low-sodium soy sauce
1 tablespoon sesame oil
2 tablespoons shelled sunflower seeds  (Optional)
1 tablespoon grated ginger root

Directions:
Heat a large skillet over medium-high heat. Cook and stir pork sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix, carrots, green onions, garlic, soy sauce, and sesame oil. Cook and stir until tender, 7 to 10 minutes. Add ginger and sunflower seeds; stir to combine.

Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Yields: 6 servings

Calories: 309.8
Fat: 22.4 g
Saturated fat: 6.4 g
Carbohydrates: 14.4 g
Sugars: 0.7 g
Dietary fiber: 2 g
Protein: 12.5 g
Cholesterol: 50.4 mg
Sodium: 792 mg