xiaoxl/recipe_data huggingface dataset:
Sweet Potato and Kale Soup
Category: soups-stews-and-chili
By France C

Warm aromatic spices and coconut milk combine with sweet potato, kale and chick peas to make a flavorful, vegan, healthy, and filling soup.

Ingredients:
2 tablespoons olive oil
1  onion, diced
2 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon salt
¾ teaspoon curry powder
¾ teaspoon ground coriander
1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
4 cups vegetable broth
4 cups chopped kale
1 (15.5 ounce) can chickpeas, drained
1 cup canned coconut milk

Directions:
Heat oil in a large stockpot over medium-high heat. Add onion and garlic and saute for 2 minutes. Stir in turmeric, coriander, curry powder, and coriander. Add sweet potatoes; saute for 2 to 3 minutes, stirring frequently. Pour in broth and bring to a simmer. Cover and simmer until sweet potatoes have just begun to soften, 8 to 10 minutes. Stir in kale and chick peas; simmer for 5 minutes more. Stir in coconut milk and adjust salt to taste.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 307.9
Fat: 14 g
Saturated fat: 7.9 g
Carbohydrates: 40.7 g
Sugars: 6 g
Dietary fiber: 7.6 g
Protein: 7.2 g
Sodium: 969.6 mg
Rumble in the Jungle Mixed Fruit Crumble


Ingredients:
mangoes, pineapple chunks in juice, flour, sugar, brown sugar, butter, sweetened flaked coconut

Directions:
Preheat oven to 375 deg. F.
Light.ly spray a 9" square baking dish with cooking spray. Put all the fruits in the prepared dish and mix gently with a rubber spatula.
In a small mixing bowl, combine the flour and sugars. Break up any sugar lumps with your fingers. Cut in the butter cubes with a pastry blender or two knives until the mixture forms fine crumbs. Mix in the coconut and nuts. Sprinkle this mixture evenly over the fruit.
Bake for approximately 40 minutes, or until topping is golden brown.
This can be served warm, or at room temperature.
Grenada Spice Cake


Ingredients:
all-purpose flour, baking powder, salt, unsalted butter, sugar, lime rind, nutmeg, ground cinnamon, ground allspice, eggs, milk

Directions:
Sift the flour, baking powder and salt together onto a piece of wax paper and set aside. Cream together the butter, sugar, lime rind, nutmeg, cinnamon and allspice until silvery and light—no sugar grains should be discernible on the tongue when the mixture has been properly creamed. (This may take as long as 5 minutes at high mixer speed.] Beat the eggs in, one at a time. Now add the sifted dry ingredients alternately with the milk, beginning and ending with the dry. (I usually mix the flour in - in about five separate additions and the milk in - in three.].
Spoon the batter into a well buttered and floured 9 x 5 x 3-inch loaf pan, pushing the batter well to the corners and smoothing the surface as much as possible. Bake in a slow oven 300 F for 1 to 1 1/2 hours or until the cake begins to pull from the sides of the pan and leaves an imprint that vanishes slowly when you press the top with your fingers.
Remove the cake from the oven, stand the pan upright on a wire rack and allow the cake to cool in the pan for 10 minutes. Loosen the cake around the edges with a thin-blade spatula, turn out on a wire rack and cool to room temperature. To serve, slice just as you would pound cake.
Jean Anderson Cooks.
Bears in the Woods Snack Mix


Ingredients:
Teddy Grahams honey graham snacks, peanuts

Directions:
"Place all of the ingredients in an air-tight container and gently mix."
Tippaleivät - May Day Fritters


Ingredients:
eggs, sugar, salt, milk, flour, vanilla

Directions:
Mix the eggs and sugar, but don't beat! Add the other ingredients and stir into a smooth batter.
Put the batter into a paper cone or a pastry bag fitted with a small-holed nozzle.
Squeeze the batter in a thin band into the hot oil. Use a spiral motion to form nest-like cookies. If possible, use a metal ring in the pot to keep the cookies in shape.
When the cookies have turned golden brown, remove and drain them on paper towels.
Dust the cold cookies with powdered sugar.
Chakchouka(Algeria)


Ingredients:
olive oil, paprika, onion, garlic cloves, tomatoes, green pepper, red bell pepper, water, salt, pepper, eggs

Directions:
Heat the oil in a deep skillet over medium flame. Stir in the paprika and cook slighly to color the oil, about 10 to 15 seconds. Add the onions and garlic and sauté until the onions are translucent and wilted but not browned, about 5 minutes.
Add the tomatoes and cook for 3 to 4 minutes to reduce down a little bit. Add the peppers, water and salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out.
Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through to your liking.
Serve with crusty bread, pita or rice.
Variations:
•Add 1 teaspoon of cuminseed to the hot oil for about 15 seconds before you add the paprika. Add 2 to 3 teaspoons of ground coriander along with the onions.
•For a little spice, sauté 1 tablespoon of harissa paste or a minced chile pepper with the onions.
•Sometimes a spicy lamb sausage called merguez is added to the simmering peppers along with the eggs.
•Add 1 small, diced eggplant along with the peppers.
•Add 1 potato, cut in a small dice, along with the peppers.
•Sprinkle the top of the cooked dish with chopped parsley or cilantro.
•Add a few olives and capers and eliminate the eggs. Chill and serve garnished with hard-boiled eggs or tuna.
Hot Chai Ovaltine or Cocoa


Ingredients:
milk, water, ground ginger, ground cinnamon, ground cardamom, ground allspice, ground nutmeg

Directions:
Heat milk or water until it's nearly boiling., Combine remaining ingredients in your favorite mug., Add hot milk or water and stir., Add whipped topping or marshmallows or your favorite cocoa toppings.
Stuffed Shells Florentine


Ingredients:
jumbo pasta shells, spinach, ricotta cheese, egg, romano cheese, black pepper, mozzarella cheese

Directions:
Cook Shells in boiling salted water according to package directions., Cook spinach according to package., After cooking spinach squeeze to drain excess water. Chill., Blend Cheeses, egg, spinach and black pepper together well., Warm Marinara sauce., Pour 2 C sauce in the bottom of a 9 x 13 pan, reserve remaining sauce., Using a teaspoon fill shells, place in pan in single layer., Cover and bake 20 to 25 minutes at 350°F., Serve with remaining sauce.
Cool Whip Cream Frosting


Ingredients:
non-dairy whipped topping, cream cheese, powdered sugar

Directions:
mix all ingredients until blended., whip welll., spread on your choice of cake.
Date and Nut Cookies


Ingredients:
shortening, brown sugar, eggs, dates, orange, flour, baking soda, baking powder, salt, cinnamon, clove, allspice

Directions:
Preheat oven to 375.
Cream sugar and shortening.  Add eggs and cream further.
Add nuts, dates and orange.
Sift remaining ingredients together.
Add sifted to creamed gradually.
Drop by teaspoon full on silpat lined sheets.
Bake 12-15 minutes.
Store in an airtight container with a couple wedges of apple. This keeps the cookies nice and soft.  OR do like me and keep the dough in the fridge only cooking what I want to eat.
Pomegranate With Orange Juice and Strawberries


Ingredients:
pomegranates, sugar, lemon juice, oranges, strawberry, mint leaf

Directions:
Remove the pomegranates from the husk, and rinse the white pulp off of the seeds.  Place the seeds into a bowl.
Mix the orange juice and the lemon juice with the sugar, and pour over the pomegranate.
Cut the strawberries into bite-size pieces.
Add the strawberries and the orange sections to the bowl. Refrigerate for 30 minutes, then remove, decorate with mint leaves if you would like, and serve on a platter.
Bleu Cheese Dressing


Ingredients:
sour cream, dry mustard, black pepper, salt, garlic powder, Worcestershire sauce, mayonnaise, blue cheese

Directions:
"In a mixing bowl, combine first 6 ingredients and blend 2 minutes at low speed. Add mayonnaise and blend 1/2 minute at low speed, then increase speed to medium and blend an additional 2 minutes. Slowly add bleu cheese and blend at low speed no longer than 4 minutes. Refrigerate for 24 hours before serving."
Peanut Butter Streusel-Topped Cream Cheese Banana-Nut Bread


Ingredients:
butter, cream cheese, sugar, eggs, flour, baking powder, baking soda, salt, pecans, vanilla extract, flour, flour, brown sugar, butter, creamy peanut butter

Directions:
Preheat oven to 350°F and grease and flour 2 8x4 inch loaf pans.
Make bread batter by beating butter and cream cheese at medium speed with electric mixer until creamy.
Add sugar, beating until light and fluffy. Add eggs, beating until just blended.
Combine flour, baking powder, baking soda, and salt in another bowl. Gradually add this to butter mixture, stirring just until blended.
Stir in bananas, pecans, and vanilla. Pour batter into pans.
Make streusel by combining the flour and brown sugar in a small bowl. Cut in the butter and peanut butter with a pastry blender or fork until the mixture resembles small peas.
Sprinkle the mixture over the batter, and bake for 1 hour, or until toothpick inserted in center comes out clean. If necessary, shield the top with foil for last 15 minutes to prevent browning.
Cool bread in pans for 10 minutes, remove from pan, and allow to cool on a wire rack for another 30 minutes.
Oatmeal Pancakes


Ingredients:
wheat flour, old fashioned oats, wheat germ, brown sugar, baking soda, egg, buttermilk, canola oil

Directions:
Stir together dry ingredients., Mix together wet in separate bowl., Add wet to dry.
Shrimp Scampi


Ingredients:
butter, green onion, olive oil, garlic cloves, fresh lemon juice, salt, fresh parsley, lemon peel

Directions:
Pat shrimp dry with paper towels (I like to butterfly them].  Set aside.
Melt butter in wide frying pan.
Stir in green onion, olive oil, garlic, lemon juice and salt.  Cook until bubbly.
Add shrimp to pan and cook, stirring frequently until shrimp are cooked (about 4 minutes – depending upon the size of the shrimp].
Stir in parsley, lemon peel, and hot sauce.
Good served with rice pilaf, green salad and French bread.  If you are a real big “bread dipper”, you can always double the “sauce” portion of this recipe.
Blue Cheese Topped Grilled Ranch Steak


Ingredients:
olive oil, garlic powder, lemon pepper seasoning, blue cheese

Directions:
Brush both sides steaks with oil; seaon with lemon pepper and garlic powder.
Grill steaks covered over medium coals to desired degree of doneness.
During last 2 minutes or grilling; top steaks with blue cheese. Heat
1-2 minutes more or until cheese begins to melt.
Spanish Chicken and Rice


Ingredients:
olive oil, boneless skinless chicken breast, kosher salt, pepper, onion, green bell pepper, garlic cloves, dry white wine, diced tomatoes, long-grain white rice, fresh flat-leaf parsley, Spanish olives

Directions:
Heat the oil in a large saucepan over medium heat.
Pat the chicken dry with paper towels.  Season with 1/2 t. salt and 1/4 t. pepper and cook until golden brown, about 2 minutes per side.
Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes.  Add the garlic and cook, stirring, for 1 minute.  Add the wine, tomatoes and their liquid, rice, 1/2 t. salt, and 1/4 t. pepper and bring to a boil.  Reduce heat and simmer, covered, for 20 minutes.
Stir the peas into the rice and chicken and cook, covered, until heated through, about 2 minutes.
Spoon the chicken and rice onto individual plates and sprinkle with the parsley.  Garnish with the olives.
Loaded Candy Popcorn Balls


Ingredients:
marshmallows, margarine, butter

Directions:
In a large bowl combine the popcorn with mini graham cookies.
In a large pot combine the marshmallows and margarine or butter; cook stirring over medium-low heat until melted and combined, then remove from heat.
Pour the marshmallow mixture over the popcorn; toss to coat.
Add/mix in the candy corn.
Working as quickly as possible and using lightly greased hands shape into 20 even balls (about 3-inches wide] pressing together firmly when shaping.
Place onto greased waxed paper to cool completely.
Wrap each ball in plain or colored plastic wrap.
Store in an airtight container for 3 days (these are so good that they won't even last that long lol!].
Sherri's Breakfast Casserole


Ingredients:
hot sausage, onion, cheddar cheese, mozzarella cheese, eggs

Directions:
Flatten rolls in bottom of greased 9x13 baking pan or casserole dish.
Brown sausage and drain.
Add onion and mushrooms to sausage and pour mixture over rolls.
Add cheese on top of sausage.
At this point you may continue or casserole may be refrigerated overnight.
Beat eggs and pour on top and cover with foil.
Bake at 350F for 40-45 minutes; brown last 10 minutes.
Remove from oven and let set 5 minutes.
If you are freezing, allow casserole to cool and freeze. To bake, place in oven directly from freezer but allow about 50-60 minutes for baking.
Louisiana Shrimp Creole II
Category: seafood
By Katrina Berry

Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce.  Serve over hot rice.

Ingredients:
½ cup finely diced onion
½ cup chopped green bell pepper
½ cup chopped celery
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons cornstarch
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 dash hot pepper sauce
1 pound medium shrimp - peeled and deveined

Directions:
In a 2 quart saucepan, melt butter or margarine over medium heat.  Add onion, green pepper, celery, and garlic; cook until tender. Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently.  Stir in shrimp, and cook for 5 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 5 servings

Calories: 192.8
Fat: 8.1 g
Saturated fat: 4.7 g
Carbohydrates: 14.3 g
Sugars: 6.3 g
Dietary fiber: 2.4 g
Protein: 16.8 g
Cholesterol: 156.6 mg
Sodium: 677.3 mg
Baked Spring Rolls


Ingredients:
cabbage, carrots, lean ground turkey, fresh ginger, salt

Directions:
Prepare the cabbage and carrots and set them aside.
Fry the meat until just done with the ginger, salt and sesame oil.
Lift from the pan and put in a large bowl.
Drain off any excess fat (but don't wash the pan] and saute the shredded cabbage and carrots with a couple tablespoons of water, until just limp and the water is gone.
Mix with the meat.
Brush each spring roll wrapper with oil, turn over, and put a little- one twentieth to be precise- of the filling in a tube shape diagonally across one quadrant of the wrapper.
Fold in the side corners, then roll up to make a neat tube.
Repeat 19 more times.
Lay the finished spring rolls on a lightly oiled cookie tray.
Bake at 350°F for about 30 minutes, until golden brown.
Serve hot with plum sauce.
Handheld Apple Pies


Ingredients:
butter, tart apples, cornstarch, cold water, brown sugar, ground cinnamon, flour, rolled oats, brown sugar, ground cinnamon, butter

Directions:
Unroll the pie dough and cut using a round or flower shaped cookie cutter.
Place each round into a muffin tin and bake until golden brown (about 10 minutes] at the temperature suggested by manufacturer.
In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6-7 minutes.
Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and add to baked mini crusts.
To make the topping: mix cinnamon, rolled oats brown sugar and flour cut in butter and place topping on a baking sheet. Bake for 10 minutes or until light and crunchy.
Let topping cool and place on top of apples.
Pan-Fried Swai Fillets
Category: seafood
By Bonnie M. Goodwin

My husband loves fish. Since I am allergic, I don't partake. Swai was on sale at the grocery so we picked some up. Since he has never tried it before, I decided to cook it in a familiar way for him. He devoured it. I served this with honeyed carrots and fried yellow squash.

Ingredients:
2 teaspoons red pepper flakes
1 teaspoon seafood seasoning (such as Old Bay®)
1 teaspoon garlic powder
salt and ground black pepper to taste
1 cup cornmeal
4 (4 ounce) fillets swai fish
2 tablespoons canola oil
¼ cup water

Directions:
Combine red pepper flakes, seafood seasoning, garlic powder, salt, and pepper in a bowl. Spread corn meal into a shallow bowl. Season swai fish with red pepper flake mixture and press each fillet into cornmeal to coat. Wrap coated fillets in plastic wrap and refrigerate for 30 minutes. Heat oil in a skillet over medium heat. Unwrap fish and place in the hot oil; cook until browned, about 5 minutes per side. Add water, bring to a simmer, cover, and cook, flipping occasionally, until fish flakes easily with a fork, about 10 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 4 servings

Calories: 330.2
Fat: 14.9 g
Saturated fat: 2.1 g
Carbohydrates: 28.7 g
Sugars: 0.9 g
Dietary fiber: 1.9 g
Protein: 19.4 g
Cholesterol: 56.6 mg
Sodium: 238.8 mg
Moroccan Cauliflower “Couscous” Salad


Ingredients:
cauliflower, coconut oil, garlic clove, paprika, salt, pepper, water, lemon juice, chickpeas, red onion, fresh cilantro, pomegranate seeds, of fresh mint

Directions:
Heat coconut oil in large skillet set over medium heat; cook Cauliettes, garlic, cumin, paprika, coriander, salt, cinnamon and pepper for about 5 minutes or until well coated and Cauliettes start to soften. Stir in water; cook for 3 to 5 minutes or until no liquid remains and Cauliettes are tender. Stir in lemon juice. Remove from heat and let cool completely.
Toss together cooled Cauliettes, chickpeas, red pepper, red onion, orange juice, apricots, almonds and 2 tbsp cilantro. Cover and refrigerate for about 30 minutes or until chilled. Sprinkle with remaining cilantro, pomegranate seeds and mint.
Healthy Cilantro Lime Vinaigrette Dressing


Ingredients:
garlic, shallot, lime, juice of, honey, kosher salt, black pepper, fresh cilantro

Directions:
Place all EXCEPT cilantro in a blender and blend until smooth., Stir in the chopped cilantro and serve over a fresh salad.
Wee Willie Winkee Peanut Butter Oatmeal Cookies


Ingredients:
peanut butter, butter, shortening, brown sugar, egg, vanilla, whole wheat pastry flour, salt, baking powder, oats, raisins, cranberries, chocolate chips

Directions:
Preheat oven to 350
Beat together first 4 ingredients until creamy, add egg and vanilla; beat well.
Stir together flour, salt, baking powder, and salt, add to creamed mixture and mix well.
Stir in oats and any add-ins.
form into 1" balls ( a small scoop helps] and place on ungreased baking sheets.
Bake 12-14 minutes.
Note Don't use regular whole wheat flour the cookies will be too dry.
Huevos Serranos Mountain Eggs


Ingredients:
tomatoes, ham, eggs, cheese, paprika

Directions:
Discard seeds from tomatoes.
Chop ham; divide evenly in tomatoes.
Broil 5 minutes.
Add poached egg and shredded cheese; sprinkle with paprika.
Broil until cheese melts.
Southwestern Salad


Ingredients:
lettuce, cucumber, red onion, mandarin oranges, honey, red wine vinegar, lemon juice, salt

Directions:
Tear lettuce and place in a bowl with cucumber, onion, and oranges and toss lightly.
Combine dressing and then toss with salad.
Salmon With Chickpeas and Capers


Ingredients:
salmon fillets, fish sauce, olive oil, chickpeas, ground cumin, sea salt, ground black pepper, garlic clove, fresh spinach, honey, shallot, fresh lemon juice, Dijon mustard, honey, ground black pepper, olive oil, capers

Directions:
Mix and combine chickpeas and spinach and cover with the mixture bottom of an ovenproof baking dish.
Place salmon fillets over spinach and chickpea mixture and drizzle with remaining olive oil. Bake in the oven for 25-30 minutes at 150°C until salmon is opaque in the center.
Meanwhile, prepare vinaigrette: whisk shallot, lemon juice, mustard, honey and black pepper in a small bowl. Gradually whisk in olive oil.
Cook capers in a small saucepan, without any oil, over medium-high heat until slightly crisp, about 30 seconds.
Serve salmon over spinach and chickpeas, drizzle with vinaigrette and top with capers.
BBQ Bacon Cheeseburger


Ingredients:
salt, reduced-fat swiss cheese, red onion, barbecue sauce

Directions:
On wax paper, shape beef into a tight 4-inch patty; lightly salt both sides.
Place in freezer 5 minutes.
Preheat grill to high.
Meanwhile, cook bacon until crispy; drain on paper towels.
Grill chilled patty to desired doneness.
Toast bun on grill rack 30-60 seconds, watching carefully.
Top burger with cheese a few seconds before removing from grill.
Assemble all ingredients.
Serve immediately.
Creamy Mushroom Soup


Ingredients:
onion, garlic cloves, butter, white mushroom, all-purpose flour, white wine, salt, pepper, thyme, heavy cream

Directions:
In a medium saucepan, heat oil. Sauté onion until soft. Add garlic, sauté another minute.
Add vegetable broth to onion and garlic. Bring to a boil and then turn down to simmer.
Meanwhile, in a large pot, melt the stick of butter over medium-high heat. Mix in sliced mushrooms and sauté for about ten minutes, until mushrooms are soft.
Slowly add in flour, mixing until mushrooms are all covered and liquid is absorbed.
Pour in white wine, stirring for about a minute.
Season with salt, pepper, and thyme.
Add broth mixture to mushroom mixture and bring to a boil.
Reduce heat to medium low and allow to simmer for 15 minutes.
Stir in cream and milk. Stir just until evenly heated, making sure soup does not boil.
Enjoy!
Kerikeri New Zealand Corn Salad


Ingredients:
green peas, cucumber, green onions, chives, garlic clove, vinegar, cayenne pepper

Directions:
Drain the cooked vegetables well and mix with the cucumber.
Shake the oil & vinegar together in a screw top jar with salt & pepper, cayenne pepper, minced garlic and green onions and dress the vegetables with this, tossing lightly until all are coated.
Serve cold.
Rosemary's Creamy Low Fat Chicken Soup


Ingredients:
boneless skinless chicken breasts, water, low-fat milk, low-fat sour cream, cornstarch, garlic cloves, red onions, carrots, potato, corn, fresh rosemary, dried rosemary, dried thyme, fresh thyme, garlic powder, onion powder, sea salt, white pepper, bay leaves

Directions:
Fill Large soup pot (with tight-fitting lid] 2/3 full of water, should be around 12 cups.
Add chicken, cover and bring to a Boil.
Reduce heat to a slow simmer.
Add garlic cloves & carrots, 1 cup onion, 1/4 cup Fresh Rosemary (or 2 Tbsp dried rosemary], 1 Tbsp dried Italian Herb Blend, 2 Tsp dried Thyme (or 2 Tbsp fresh Thyme], 2 Tsp Garlic Powder, 2 Tsp Onion Powder, Bay Leaves, Salt and White Pepper.
Cover Pot and slowly simmer for 1-2 hours (more time = more flavor, cook at least until the chicken is cooked through and the juices run clear], stirring occasionally.
Remove cooked chicken breasts (over a plate to catch the juices] QUICKLY slice lengthwise with a knife, and then shred the meat with a fork. Return meat and juices to pot.
Add potatoes, corn, and rest of herbs & seasonings (reserve just a pinch of fresh rosemary].
Cover pot and slowly simmer until potatoes are cooked through and soft, about 15 minutes.
Wisk together milk, sour cream and cornstarch in a separate bowl. Make sure cornstarch is dissolved fully.
Add milk mixture to soup pot, along with the last pinch (about 1 Tsp] of fresh rosemary. Stir slowly but continuously, uncovered, over low heat just until it reaches a boil.
Turn heat off and recover pot, allow to stand for 10 minutes.
Serve and enjoy the goodness!