xiaoxl/recipe_data huggingface dataset:
Green Beans With Tomatoes Salad


Ingredients:
extra virgin olive oil, green beans, cherry tomatoes, basil, garlic

Directions:
Preheat oven to 450ºF.
Place green beans on a cookie sheet coated with cooking spray.
Roast to desired doneness, about 10 minutes, stirring once or twice to avoid burning.
In a medium bowl, combine olive oil, tomatoes, basil, garlic, salt and pepper; set aside.
Remove green beans from oven and spoon into tomato mixture and toss thoroughly.
Can be served hot or cold.
Chicken and Barley Chili


Ingredients:
onion, garlic clove, water, barley, crushed tomatoes, frozen corn kernels, black beans, green chilies, chili powder, cumin, oregano, salt

Directions:
In a 4-qt saucepan or Dutch oven, cook onion and garlic in oil till onion is tender.
Add remaining ingredients except chicken.
Bring to a boil.  Reduce heat to low.
Cover and simmer 40 minutes, stirring occasionally.  Add more water or stock if it seems too thick.
Add cooked chicken; continue simmering 5-10 minutes till chicken is heated through and barley is tender.
Taste to adjust seasonings - I'm sure I add more chili powder and cumin than this calls for, maybe a touch of oregano.
Salt is up to you - always easier to add it at the end than start with too much.
Asian Dumpling Soup


Ingredients:
low sodium chicken broth, fresh ginger, minced garlic cloves, seasoned rice vinegar, soy sauce, wonton, green onion

Directions:
In a 5- to 6-quart pan, add chicken broth, ginger, garlic, rice vinegar, and soy sauce. Bring to a boil over high heat.
Add potstickers or won tons and simmer, uncovered, until hot in center (cut to test], 6 to 8 minutes.
Add sliced green onion.
Serve in bowls and add Asian (toasted] sesame oil to taste.
Chocolate Pixies


Ingredients:
butter, flour, sugar, pecans, baking powder, salt, eggs, powdered sugar

Directions:
Melt butter., Mix Choco Bake into melted butter., Stir in remaining ingredients, except the powdered sugar., Chill dough for 30-45 minutes., Shape dough into balls, then roll generously in powdered sugar., Place cookies 2 inches apart on cookie sheet., Bake at 350°F for 10 minutes, or until edges are set., Remove from cookie sheet and let cool on flat surface.
Peach Avocado Salsa
Category: appetizers-and-snacks
By *Sherri*

Fresh peaches with creamy avocado, bell pepper, onions, and jalapeno make a great summertime salsa. Use as a topper for grilled fish or chicken, or just dip tortilla chips in it. Not a fan of avocados? The salsa is just as great without it. The longer it can marinate, the better it is.

Ingredients:
2  fresh peaches - peeled, pitted, and diced
1  jalapeno pepper, seeded and minced
½  red onion, minced
½  red bell pepper, minced
¼ cup chopped fresh cilantro, or to taste
2 cloves garlic, grated
½  lime, juiced
½  lemon, juiced
salt and ground black pepper to taste
1  avocado - peeled, pitted, and diced

Directions:
Gently mix peaches, jalapeno pepper, red onion, red bell pepper, cilantro, garlic, lime juice, and lemon juice in a bowl; season with salt and black pepper. Cover bowl with plastic wrap and refrigerate at least 30 minutes. Fold avocado into the salsa to serve.

Prep time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 112
Fat: 7.5 g
Saturated fat: 1.1 g
Carbohydrates: 12.6 g
Sugars: 4.8 g
Dietary fiber: 5 g
Protein: 1.7 g
Sodium: 8.8 mg
Blue Cheese and Mushroom Pasta


Ingredients:
onion, garlic, mushrooms, blue cheese, yoghurt, creme fraiche, black pepper, parsley, parmesan cheese, pasta

Directions:
Saute the onion and garlic in butter or olive oil over medium heat.
Add the mushrooms, sautee until soft.
Add the blue cheese, yoghurt, and creme frais.
Stir until heated through and the BlueCheese is melting.
Pepper to taste.
Just before you take the sauce off the stove, add salt and pepper to taste.
A dash of Cayenne is really nice.
Server over hot pasta and sprinkle with freshly ground parmasean and chopped parsley.
Cooking Light's Easy & Crispy Baked Fish Fillets


Ingredients:
grouper, fresh lime juice, light mayonnaise, onion powder, black pepper, butter, margarine, fresh parsley

Directions:
Preheat oven to 425°.
Place fish in an 11 x 7-inch baking dish coated with cooking spray. Combine lime juice, mayonnaise, onion powder, and pepper in a small bowl, and spread over fish. Sprinkle with breadcrumbs; drizzle with butter. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley.
Mushroom-Crab-Asparagus Tart


Ingredients:
frozen asparagus cuts, butter, margarine, cremini mushroom, parmesan cheese, pepper, sharp cheddar cheese, cheese, lump crabmeat, cheese, eggs, fresh parsley

Directions:
Heat oven to 375°F; spray bottom and side of 12-inch tart pan with removable bottom or 13x9-inch (3-quart] glass baking dish with cooking spray.
Cook asparagus as directed on box; drain and cool.
Meanwhile, in 12-inch skillet, melt butter over medium heat.
Add mushrooms; cook about 5 minutes, stirring frequently, just until tender.
Stir in bread crumbs, Parmesan cheese, and pepper.
Press mushroom mixture evenly in bottom and up side of sprayed tart pan or in bottom of sprayed baking dish.
Sprinkle shredded cheese over mushrooms.
Top with asparagus and crabmeat.
In medium bowl or blender, place spreadable cheese, eggs and 1 tablespoon of the parsley.
Beat with electric mixer on medium speed or cover and blend on low speed until smooth.
Pour evenly over crabmeat.
Bake at 375°F for 30 to 35 minutes or until set in center and edges are golden brown.
Sprinkle remaining tablespoon parsley over top.
Let stand 10 minutes before serving.
Carefully remove side of pan.
Cut into wedges or squares.
Antioxidant Almond Snack Mix


Ingredients:
dried sweetened cranberries, almond butter, margarine, butter, confectioners' sugar

Directions:
"Line a large sheet pan with waxed paper. Place cereal and dried cranberries in a large resealable plastic bag. In a microwavable bowl, add chocolate chips, almond butter and margarine. Microwave on High heat, uncovered, for 1 minute. Stir. Microwave for another 30 seconds; remove and stir until smooth. Pour chocolate mixture into plastic bag, seal and shake to coat evenly. Add almond flour, sliced almonds and confectioners' sugar. Reseal and shake to coat. Spread mixture on waxed paper and cool completely. Refrigerate in an airtight container; mix can be stored for up to 1 week."
Margarita Cheesecake


Ingredients:
butter, fresh strawberries, cream cheese, sugar, eggs, fresh lime juice, triple sec, lime slice

Directions:
Combine pretzel crumbs and butter; firmly press on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake at 325 degrees for 8-10 minutes; set aside.
Place strawberries in container of electric blender; process until smooth, stopping once to scrape down sides. Reserve 1/2 c puree.
Beat cream cheese at medium speed with an electric mixer until fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in lime juice, tequila and liqueur.
Pour into prepared pan. Pour reserved strawberry puree on top in a circle and gently swirl batter with a knife.
Bake at 325 degrees for 1 hour and 10 minutes (center will be soft]. Remove from oven and run knife around edge of pan to release sides.
Return to oven; turn oven off and leave cheesecake in oven 30 minutes.
Remove from oven and let cool completely on a wire rack. Remove from pan; cover with plastic wrap and chill 8 hours. DO NOT cover with foil! Garnish, if desired.
Italian Wheat Rolls
Category: bread
By CLOUDSSUNRAIN

These are great-tasting wheat rolls made with olive oil, regular bread flour, and whole wheat flour.  This recipe happened one night when I was making white Italian rolls, and I ran out of flour.  All I had left was wheat flour, and luckily for me, it worked out well.

Ingredients:
½ cup olive oil
¼ cup white sugar
1 tablespoon salt
2 cups boiling water
2 (.25 ounce) packages active dry yeast
⅓ cup warm water (110 degrees F/45 degrees C)
2  eggs
2 cups whole wheat flour
4 cups bread flour

Directions:
In a small bowl, combine olive oil, white sugar and salt. Add boiling water and stir to dissolve sugar; let cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. When sugar and water mixture has cooled, add yeast mixture, eggs, whole wheat flour and 2 cups bread flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide the dough into twenty four equal size pieces and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven until golden brown, about 15 to 20 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 20 mins
Yields: 2 dozen

Calories: 89.4
Fat: 5.1 g
Saturated fat: 0.8 g
Carbohydrates: 9.6 g
Sugars: 2.2 g
Dietary fiber: 1.3 g
Protein: 2.1 g
Cholesterol: 15.5 mg
Sodium: 297.4 mg
Slow Cooker Pork Cacciatore
Category: world-cuisine
By Sneakyteaky

A wonderful Italian neighbor showed me how to make this recipe after I commented on how good it made the neighborhood smell when she had her windows open when she made it. This American-Italian term refers to food prepared 'hunter-style,' with mushrooms, onions, tomatoes, various herbs, and sometimes wine. I found adding cheese gave it something special, it also made it mine.

Ingredients:
2 tablespoons olive oil
1  onion, sliced
4  boneless pork chops
1 (28 ounce) jar pasta sauce
1 (28 ounce) can diced tomatoes
1  green bell pepper, seeded and sliced into strips
1 (8 ounce) package fresh mushrooms, sliced
2 large cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon dried basil
½ cup dry white wine
4 slices mozzarella cheese

Directions:
In a large skillet,  brown chops over medium-high heat. Transfer to slow cooker. In the same pan, cook onion in oil over medium heat until browned. Stir in mushrooms and bell pepper, and cook until these vegetables are soft. Mix in pasta sauce, diced tomatoes, and white wine. Season with Italian seasoning, basil, and garlic. Pour over pork chops in slow cooker. Cook on Low for 7 to 8 hours. To serve, place a slice of cheese over each chop, and cover with sauce.

Prep time: 15 mins
Cook time: 8 hrs 30 mins
Total time: 8 hrs 45 mins
Yields: 4 servings

Calories: 614
Fat: 31 g
Saturated fat: 10.1 g
Carbohydrates: 41.8 g
Sugars: 25.6 g
Dietary fiber: 8.4 g
Protein: 34.5 g
Cholesterol: 82.4 mg
Sodium: 1484.7 mg
Easy Hamburger Meat Pie


Ingredients:
"ground beef"

Directions:
Prepare pie crust, and line a 9" pie plate., In frying pan scramble fry ground beef until browned., Turn off heat, add vegetable soup, and stir to combine., Season with salt and pepper., Add top crust, and seal edges., Bake at 400 degrees Fahrenheit for 40 minutes., Let sit 5 to 10 minutes before serving.
Stuffed Cabbage Rolls
Category: world-cuisine
By Judy

I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.

Ingredients:
⅔ cup water
⅓ cup uncooked white rice
8  cabbage leaves
1 pound lean ground beef
¼ cup chopped onion
1  egg, slightly beaten
1 teaspoon salt
¼ teaspoon ground black pepper
1 (10.75 ounce) can  condensed tomato soup

Directions:
In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 8 cabbage rolls

Calories: 223.1
Fat: 13.1 g
Saturated fat: 5 g
Carbohydrates: 13.3 g
Sugars: 3 g
Dietary fiber: 0.9 g
Protein: 12.8 g
Cholesterol: 65.8 mg
Sodium: 656.9 mg
Garam Masala


Ingredients:
cumin seeds, black peppercorns, cloves, caraway seeds, cardamom seeds, cinnamon stick, nutmeg

Directions:
Combine ingredients in small saucepan, stir over medium heat for about 2 minutes or until fragant.
Cool.
Blend or process mixture until fine, use coffee grinder to ensure fine mixture.
Traditional Victoria Sponge
Category: world-cuisine
By TheBritishBaker

This is the traditional recipe for a Victoria sponge cake, a much loved English favorite. Serve with buttercream as in the recipe, or freshly whipped cream. Dust with a layer of confectioners' sugar if desired.

Ingredients:
1 ⅓ cups self-rising flour
¾ cup white sugar
¾ cup margarine
½ teaspoon vanilla extract
3  eggs
¾ cup confectioners' sugar
¼ cup butter
½ teaspoon vanilla extract
½ cup raspberry jam

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper. Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in eggs. Beat with a wooden spoon or an electric mixer until pale and fluffy. Divide batter between the cake pans; smooth the tops with the back of a spoon. Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes. Sift confectioners' sugar into a bowl; add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until frosting is light and fluffy. Spread raspberry jam over 1 cake layer. Cover jam with frosting. Place second cake layer on top.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 1 7-inch layer cake

Calories: 635.6
Fat: 32.9 g
Saturated fat: 9.6 g
Carbohydrates: 80 g
Sugars: 53.8 g
Dietary fiber: 1 g
Protein: 6.3 g
Cholesterol: 113.3 mg
Sodium: 713.8 mg
Quick Taco Salad


Ingredients:
lean ground beef, onion, water, romaine lettuce, tomatoes, tortilla chips

Directions:
BROWN meat with onions in large nonstick skillet on medium-high heat; drain.
ADD seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 minute.
DIVIDE lettuce among 4 plates. Top evenly with meat mixture, tomatoes, cheese and crushed chips. Drizzle with dressing.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
Butternut Squash and Sweet Pea Casserole


Ingredients:
celery, onion, bell pepper, roma tomato, bell pepper, dried parsley

Directions:
Cut Squash in half lengthwise. Remove seeds. FIll seed wells with chopped onions, celery , and bell peppers and 1 tbsp of water. Roast in oven at 350 for 1 hour until squash is fork tender. Remove skin and puree. Use 1 cup fat free sodium free chicken broth to thin puree as it mixes in frood processor. (If desired, you can prepare squash the day before and store in fridge until ready to use].
Cook frozen peas in microwave per directions on bag. Slice your onions and bell peppers into rings. While peas are cooking, place pureed squash in a 9x12 rectangular glass baking dish. Chop roma tomatoes and gently stir into squash.
When peas are done, stir into squash gently with Mrs. Dash Extra Spicy Seasoning Blend. Layer your pepper and onion rings across the top of your squash. Sprinkle with dried parsley and a bit more Mrs. Dash Original Seasoning Blend.
Bake at 350 for 30 to 40 minutes until hot, but still moist.
Potato Encrusted Grouper With Bruschetta and White Wine #5FIX


Ingredients:
white wine, butter

Directions:
Thaw fish if frozen. Remove fish from fridge and bring to room temperature.
Preheat oven to 375 degrees.
Pat dry portions of fish, firmly press 1/4 C of simply potatoes shredded hash brown on flat side of fish.
In 12 inch oven ready frying pan, sauté fish, potato side down in hot pan. Crisp hash brown potato crusted filets for 2-3 min till golden. Flip fish  in pan and remove pan with fish in it from heat. Place oven ready fry pan  with fish into 375 degree oven for 3-5 min or till opaque. This will depend on thickness of fish.
Remove pan from oven( pan will be hot] and place on burner. Burner will not be on.
Remove fish from pan and place on paper towel plated plate, still potato side up. Turn on burner to med high, add 1 C white wine and 1/2 C bruschetta. Reduce  for 3-5 min till 1/4  sauce has evaporated. Turn off heat and whisk in 2 T butter till melted. Plate  4 portions of fish and top each with 1/4 C of prepared sauce.
Serve with crusty bread and your favorite salad. Enjoy!
Tomato, Mushroom & Kalamata Olive Penne With Parmesan


Ingredients:
garlic cloves, grape tomatoes, kalamata olive, parmesan cheese, white mushroom, crushed red pepper flakes, extra virgin olive oil, salt

Directions:
Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain.
Wash tomatoes and mushrooms. Halve the tomatoes. Thinly slice the mushrooms. Peel and mince garlic.
Heat a sauté pan over medium heat.
Coat bottom of skillet with oil. Add garlic and crushed red pepper and cook until fragrant, 15-30 seconds.
Add tomatoes, mushrooms, Italian seasoning, salt, and pepper. Stirring occasionally, cook until mushrooms are tender and tomatoes are juicy, 2-3 minutes.
Shave or grate <U+215B> cup of Parmesan cheese.
Add olives and pasta to pan and toss to combine.
To serve, place pasta on a plate or in a bowl and garnish with Parmesan. Enjoy!
Blue Corn and Spelt Tortillas


Ingredients:
cornmeal, water, cilantro

Directions:
Heat a cast iron fry pan.  Do not add any oil to the pan!
In a food processor combine the flours, cilantro and chipotle season and give them a mix.
Add the warm water and process again until you have a nice dough.
When it's done turn out on a floured board and knead for about 3 minutes.
Divide the dough into 16 balls.
If you have a tortilla press it will make this much easier.  Put the tortilla ball in between the stretch wrap and press.  The tortillas came out about 4" around, so they aren't big.
If you don't have a press, just roll the tortillas out.  Put them in a dish covered with stretch wrap until you are ready to cook them.
Removed the tortilla and place in the hot fry pan and when the edges curl a little flip it over and let it cook for another few seconds.  Check to see if you have some browning, if you do and the tortilla is dry take it off and cool.
Repeat the above until you have 16 tortillas.
I used a little tortilla dish to reheat them in the microwave.  This probably will be necessary because they do get stiff if they get cold.
Serve with your favourite toppings.
Bon Appetit!
Shrimp and Sun-Dried Tomato Risotto With Asparagus


Ingredients:
large shrimp, fresh asparagus, sun-dried tomato, shallot, garlic clove, white wine, olive oil, butter, arborio rice, parmesan cheese, red pepper flakes

Directions:
Blanch the asparagus and shock in ice water to stop the cooking process. Once cool, cut the asparagus into bite sized pieces and set aside.
In 3-quart skillet, add the butter, olive oil, shallot, and garlic over low-medium heat. Gently saute for 2 minutes.
Add arborio rice. Saute ingredients until the rice begins to turn translucent, leaving a white dot in the middle.
Once the rice begins to turn translucent, add the white wine and sun-dried tomatoes, then saute on medium for 2 minutes.
Slowly (1/4 cup at a time] add stock to the rice. Once the rice has soaked up the majority of the liquid in the skillet add more. This is a slow process, and can easily take 30 minutes (or more] to go through all the liquid. Warning: If you add too much liquid too quickly you may end up with a risotto that is not as creamy as it should be.
When you’ve reached the point where you’ve added 3 1/2 cups of stock to the rice, add the asparagus, parmesan cheese, and red pepper flakes.
Once the rice has become a nice, creamy, and tender texture (sample the rice, and it should be tender, without any crunch but still firm], add your shrimp with the last 1/4 cup of stock, and cook until shrimp are thoroughly cooked, but tender, and almost all liquid is absorbed. This should take 3-5 minutes. Also at this time, add the juice of one half of a lemon.
Salt and pepper to taste.
Cupcake Princess' Vanilla Cupcakes
Category: desserts
By Cupcake Princess

This is my very own recipe for the best vanilla cupcakes that you will ever have. You can frost these cupcakes with any flavor of frosting you wish like vanilla, chocolate, lemon, strawberry, and lots more.

Ingredients:
1 ¼ cups all-purpose flour
¾ teaspoon baking soda
1 pinch salt
5 tablespoons butter, cut into pieces
⅔ cup milk
1 cup white sugar
2  eggs
1  egg yolk
1 teaspoon vanilla extract

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with 12 paper cupcake liners. Combine flour, baking soda, and salt in a bowl; set aside. Heat the butter and milk in a small saucepan over low heat until the butter has melted. Beat the sugar, eggs, egg yolk, and vanilla with an electric mixer in a large bowl until it has thickened slightly and is lighter in color.  Gradually beat in the flour mixture on low speed until just incorporated. Slowly pour in the hot milk, beating until just combined. Divide batter evenly between cupcake liners. Bake until toothpick inserted into center comes out clean, about 20 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupcakes to a cooling rack to cool completely.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 45 mins
Yields: 12 cupcakes

Calories: 178.4
Fat: 6.4 g
Saturated fat: 3.6 g
Carbohydrates: 27.4 g
Sugars: 17.4 g
Dietary fiber: 0.4 g
Protein: 3.1 g
Cholesterol: 61.9 mg
Sodium: 130.9 mg
Chewy Jumbo Chocolate Chip Cookies


Ingredients:
all-purpose flour, baking powder, baking soda, butter, sugar, brown sugar, eggs, vanilla

Directions:
Preheat oven to 375º. Combine flour, baking powder and baking soda in medium bowl. Set aside.
Combine butter, sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating until well mixed. Reduce speed to low. Gradually add flour mixture until well mixed. Stir in chocolate chips.
Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10-14 minutes or until light golden brown. Let stand 1-2 minutes.
Wine Rice


Ingredients:
rice, tomatoes, mushroom, chicken broth, red wine, salt, onion powder, pepper, tiny peas, butter, parmesan cheese

Directions:
Chop the tomato.  Clean and slice the mushrooms.  Warm the peas, then drain.
Place rice, tomatoes, and mushrooms in a large skillet.  Add broth, wine, salt, pepper, and onion powder.  Mix well.
Bring to a boil.  cover and simmer 30-40 minutes, until liquid is absorbed and rice is tender.
Stir in peas and butter.  Sprinkle with Parmesan cheese before serving.