xiaoxl/recipe_data huggingface dataset:
Quick Mango Salsa
Category: appetizers-and-snacks
By whitney

A fruity salsa, great with pita chips. One guy I know was gonna pay me to make this for him. I like to let mine sit for at least an hour and give it a stir every so often.  However, if you want to eat it right away.

Ingredients:
2  mangoes - peeled, seeded, and chopped
1 large tomato, diced
1 small onion, minced
1 small jalapeno pepper, seeded and minced
1 tablespoon minced fresh cilantro
1  lime, juiced
salt and ground black pepper to taste

Directions:
Stir the mango, tomato, onion, jalapeno pepper, cilantro, and lime juice together in a bowl; season with salt and pepper.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 35.1
Fat: 0.2 g
Carbohydrates: 9.1 g
Sugars: 6.7 g
Dietary fiber: 1.4 g
Protein: 0.6 g
Sodium: 2.6 mg
Butter Balls


Ingredients:
flour, salt, granulated sugar, butter, vanilla, pecans, walnuts, powdered sugar

Directions:
In very large bowl knead all ingredients except powdered sugar like pie dough., Form Balls and place on ungreased cookie sheet,., Bake at 350 degrees about 10-12 minute but do not brown., Roll in powdered sugar while hot and again when cooled., Refrigerate cooled cookies.
Tequila Sunrise Salsa


Ingredients:
yellow tomatoes, chilies, serrano chili, onions, garlic, fresh lime juice, vinegar, Grand Marnier, salt, sugar, parsley, oregano, ground cumin

Directions:
Place tomatoes in food processor and pulse to make a smooth chunky sauce.
Place in a large pot. And bring to a boil.
Meanwhile place the chilies, onion and garlic in food processor and pulse till minced. Add to the tomatoes.
Add remaining ingredients except for sugar and herbs. Simmer for 20 minutes.
Taste and add sugar as needed. Add herbs.
Place salsa into sterilized 1/2 pint jars leaving 1/2 inch headspace.
Remove any air bubbles and wipe rims. I do with vinegar but hot water is ok. Adjust softened lids and bands.
Process for 15 minutes in boiling water canner.
Adjust processing according to altitudes. 1,001-6,000 ft 20 minutes, above 6,000 ft 25 minutes.
Remove from water bath. Place in a draft free area for 24 hours.
Check to be sure all are sealed. Any not sealed refrigerate and enjoy!
Holiday Poke Cake


Ingredients:
boiling water, red gelatin, Cool Whip

Directions:
Place cake layers, top side up, in two 9" round cake pans.
Pierce cake with large fork at 1/2" intervals.
Stir 1 cup of the boiling water into each flavor gelatin in seperate bowls 2 minutes or until completely dissolved.
Carefully pour red gelatin over 1 cake layer and lime gelatin over the other. Refrigerate 3 hours.
Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate.
Spread with about 1 cup of the Cool Whip.
Unmold second cake layer; place on first cake layer.
Frost with remaining Cool Whip.
Refrigerate until ready to serve
Egg Roll Wrappers
Category: appetizers-and-snacks
By Matilda

Homemade egg roll wrappers can be a real treat for the self-sufficient cook! Getting the wok to the correct temperature may be a challenge. If the batter sets before the wrapper is fully formed, the wok is too hot; if the edges are thin, it's too cool. Experiment and enjoy!

Ingredients:
1  egg, beaten
¾ cup cold water
¼ teaspoon salt
⅞ cup all-purpose flour
2 tablespoons peanut oil

Directions:
In a medium bowl, whisk together egg, cold water and salt. Mix in all-purpose flour 1/3 at a time. Allow the mixture to stand 15 minutes at room temperature. Heat a wok over high heat. Remove from heat and thinly coat with 1 tablespoon peanut oil. Reduce heat to low. While wok is still warm, pour 1/4 of the egg mixture in an approximately 8 inch circle. Rotate wok quickly to spread an even layer of batter. Cook over low heat 45 seconds to 1 minute, until bottom is golden brown and edges begin to curl. Carefully remove from heat and place on a paper towel, golden brown side down. Repeat the wok procedure with remaining batter, 1/4 at a time. Rub wok with remaining tablespoon of peanut oil after the second wrapper has been made. Allow the wrappers to cool completely. Cut wrappers in half to use for egg rolls.

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

Calories: 88.5
Fat: 4.1 g
Saturated fat: 0.8 g
Carbohydrates: 10.5 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 2.2 g
Cholesterol: 23.3 mg
Sodium: 81.7 mg
Pot Roast


Ingredients:
beef roast, onion, beef broth, carrots, potatoes, celery, salt, pepper, oregano, bay leaf, thyme, diced tomato

Directions:
In dutch oven, brown roast in oil.
Add onions and saute briefly.
Add broth; cover and cook on low for 2 hours;,add more broth if necessary.
Add all other ingredients.
Bring to a boil.
Reduce heat to low and cook for 1-1/2 hours more.
Baked Apples


Ingredients:
baking apples, marzipan, rum, walnuts, unsalted butter, cinnamon, butter

Directions:
Preheat oven to 180°C.
Mix all ingredients except apples in a small bowl to make a smooth filling.
Wash apples and cut off the top, which will build the cover later.
Core the apples.
Divide the filling into four parts and fill the apples.
Put the cover on top of apples and wrap the apples into aluminum foil.
Place in baking dish and bake for 20 minutes or until soft (but still firm enough]. After 20 minutes test the first time, if apples are soft.
Take apples out of oven and remove aluminum foil.
Heat oven for broiling.
Brush apples with melted butter and put them back into baking dish.
Put them in the oven under the broiler and broil until skin is colored. This may take 5 minutes. Watch carefully and you may want to brush them again with butter.
Take out of the oven and serve immediately.
Anytime Sugar Cookies


Ingredients:
all-purpose flour, baking soda, cream of tartar, salt, margarine, granulated sugar, confectioners' sugar, egg, vanilla extract

Directions:
Preheat oven to 350°F (175°C]. Combine flour, baking soda, cream of tartar and salt in medium bowl; set aside.
Beat Becel Buttery Taste margarine, 1/2 cup (125 mL] granulated sugar and confectioners' sugar in large bowl with electric mixer until light and fluffy. Beat in egg and vanilla until blended. Gradually beat in flour mixture just until blended.
Shape dough into 1-inch (2.5-cm] balls, then roll in remaining 1/4 cup (50mL] granulated sugar; arrange on ungreased baking sheets, 2 inches (5 cm] apart. Flatten each with the bottom of a glass.
Bake 10 minutes or until edges are slightly golden. Cool sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
Nutrition information and more baking ideas are available at becel.ca.
Sweet Rhubarb Crisp
Category: desserts
By Karen Schrock

Rhubarb can be sweet!

Ingredients:
1 cup all-purpose flour
1 cup brown sugar
¾ cup old-fashioned oats
½ cup butter, melted
1 teaspoon ground cinnamon
4 cups chopped rhubarb
1 cup water
1 cup white sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly; press into the bottom of a 9-inch square baking dish. Spread rhubarb in an even layer over the crust. Stir water, sugar, cornstarch, and vanilla extract together in a saucepan over medium low heat; cook, stirring occasionally, until thick and clear, 5 to 10 minutes. Drizzle sauce over rhubarb. Bake in preheated oven until topping is set, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 1 9-inch pan

Calories: 334
Fat: 10.9 g
Saturated fat: 6.6 g
Carbohydrates: 57.5 g
Sugars: 38.6 g
Dietary fiber: 2.2 g
Protein: 3 g
Cholesterol: 27.1 mg
Sodium: 81 mg
Creamy Tortellini Primavera


Ingredients:
butter, onion, celery ribs, black pepper, deli ham, heavy cream, parmesan cheese

Directions:
In a large saucepan, melt butter over medium-high heat. Add onion and cook to 5 minutes or until softened, stirring occasionally.
Add carrots, celery, chicken broth,6 and black pepper. Bring to a boil.
Reduce heat to low, cover, and simmer 8 to 10 minutes, or until carrots are tender.
Meanwhile, cook tortellini according to package directions.  Drain, transfer to a large serving bowl, and cover to keep warm.
Stir ham and cream into carrot mixture and cook over low heat until just heated through.
Pour cream mixture over tortellini, add Parmesan cheese, and toss to combine.
Lemon Poppy Seed Cookies


Ingredients:
all-purpose flour, baking soda, lemon zest, ground coriander, poppy seeds, salted butter, white sugar, egg

Directions:
In a medium bowl combine the flour, baking soda, lemon zest, coriander and poppy seeds.  Mix well with a wire whisk and set aside.
In a large bowl cream together the butter and sugar with an electric mixer at medium speed until the mixture forms a grainy paste.
Scrape down the sides of the bowl (this ensures that the butter and sugar are thoroughly blended to provide a consistent base for the remaining ingredients].  Then add the egg yolks, egg, and lemon extract.  Beat at medium speed until light and fluffy.
Drop by rounded teaspoonfuls onto an ungreased cookie sheets, 2 inches apart.  Bake at 300° for 23-25 minutes or until cookies are slightly brown along the edges.  Immediately transfer the cookies with a spatula to a cool surface.
Asian-Inspired Pan-Seared Turkey Cutlets With Maple-Soy Sauce


Ingredients:
garlic powder, onion powder, ground ginger, ground cayenne pepper, salt, maple syrup, soy sauce, lemon juice

Directions:
Season turkey cutlets with onion powder, garlic powder, ginger, cayenne and salt.  Drizzle with 2 teaspoons sesame oil (1/2 tsp onto each cutlet].  Set aside and allow to marinate for 20 minutes at room temperature.
Into a small sauce pan, combine maple syrup, soy sauce, lemon juice and 1/2 tsp.sesame oil.  Place pan over medium heat and bring to a boil.  Boil for 5-8 minutes or until sauce is reduced by half.  Remove from heat and set aside.
Preheat a non-stick skillet to medium-high heat.
Brown turkey cutlets in the skillet for 4-5 minutes on each side or until no longer pink in the center.
Remove to a serving plate, drizzle with maple-soy sauce and enjoy!
Baked Mushroom & Egg


Ingredients:
portabella mushrooms, eggs, tomatoes, fresh parsley, mixed herbs, nutritional yeast

Directions:
Place the mushrooms in the grill and heat for 5 minutes on each side.
Remove from the grill and set the oven to 200C/390°F.
When the oven is ready - break the eggs into the centre of each mushroom, then drop in the piccolino tomatoes and sprinkle the mixed herbs and nutritional yeast on top.
Bake for 15 minutes, then garnish with fresh parsley.
Welsh Rarebit Muffins


Ingredients:
self raising flour, baking powder, bicarbonate of soda, salt, English mustard powder, cheddar cheese, egg, Worcestershire sauce, cheddar cheese, Worcestershire sauce

Directions:
"Preheat oven to 200c. Mix the flours, baking powder, bicarb, salt,mustard powder and cheese in a large bowl mix well. In a large measuring jug, beat together the remaining ingredients. Pour into the dry ingredients, mixing lightly with a fork, remembering that good muffins are made from lumpy batter. Pour into muffintinsand cook for 20 minutes, then quickly take them out of the ovenand put a little cheese and a sprinkling of worcestershire sauce on each one. Put them back in the oven for another 5 minutes, then put the muffins on a baking tray to cool. Eat them while they arestill warmbut not hot."
Mango Coconut Muffins


Ingredients:
flour, baking soda, salt, butter, brown sugar, egg, buttermilk, pure vanilla extract, mango, sweetened flaked coconut, lime zest, honey

Directions:
Preheat oven to 350 degrees., Line muffin tins with cupcake liners or butter., In a large bowl mix together the flour, baking soda and salt., In a medium bowl beat together the butter and sugar., Beat in egg, buttermilk and vanilla., Gently stir in mango, coconut, and lime zest., Pour over dry mixture, stirring until dry ingredients are just moistened., Do not over mix., Spoon into prepared muffin tin, each cup 3/4 full., Bake for 30 minutes., Brush tops with honey, remove from muffin tin and cool on wire rack.
White Pizza--Chicken and Mushroom Thin Crust


Ingredients:
dry active yeast, sugar, flour, warm water, salt, extra virgin olive oil, chicken breasts, canola oil, extra virgin olive oil, butter, garlic, red pepper flakes, dried oregano, dried basil, garlic powder, white mushrooms, mozzarella cheese, asiago cheese, cornmeal, flour

Directions:
In a food processor combine the warm water, yeast and sugar.
Let proof for 5 minutes.
Add 2 T's olive oil and salt.
Pulse for 2-3 times.
Add flour 1 cup at a time, pulsing to combine.
Dough should form a ball and be thumping around your processor.
Place 1 T. Extra Virgin Olive Oil in a bowl.
Turn dough out onto a lightly floured counter and give it a few turns to form a ball.
Place in bowl with the oil and turn a few times to coat.
Cover with a towel and place in a warm spot to rise for 30 minutes.
Meanwhile:
Preheat oven with pizza stone to 450 degrees.
In a heavy skillet add the 2 T's canola oil and over medium heat saute the chicken breasts, turning once.
After 15 minutes remove chicken to a cutting board and slice thin.
Return to skillet and finish cooking, until meat is no longer pink.
Using a slotted spoon remove chicken to cutting board and chop well.
In a medium bowl combine 3 T's Extra Virgin Olive Oil, red pepper flakes, oregano, basil, garlic powder and salt.
Add chicken and toss well.
Set aside.
In a blender or food processor combine remaining Extra Virgin Olive Oil, butter and minced garlic.
Puree to a paste.
Slice mushrooms to desired thickness.
*Remove dough from bowl and divide.
Lightly flour your counter and roll out dough using a rolling pin to very thin (as in I know I cant get it any thinner].
Carefully remove stone from oven and place on it's rack.
Turn heat up to 500 degrees.
Using your rolling pin roll crust onto pin, unroll over hot stone.
Cover dough with your garlic paste.
Sprinkle on cooked chicken and sliced mushrooms.
Top with mozzarella, then asiago.
Carefully place stone back into oven on middle rack.
Bake pizza for about 8 minutes, or until desired brownness is reached.
8 minutes gave us a nicely browned crust that was crisp.
Serve Hot.
*This Recipe makes one complete pizza.  Freeze remaining dough for another night, or make another pizza.
Cooking time reflects time to bake pizza.
Upside Down Pina Colada Cake


Ingredients:
eggs, water, canola oil, unsweetened coconut, pineapple slices, maraschino cherries

Directions:
Pre-heat oven to 350 degrees (f].
Prepare cake mix according to package directions, using eggs, water, and oil.
Add grated coconut being careful not to overmix; batter should have some texture.
Set batter aside.
Grease 9 x 13 inch pan with cooking spray.
Arrange pineapple slices in bottom of pan.
Further decorate with cherries in center of and inbetween each pineapple ring.
You will not need all cherries.
Pour batter into cake pan.
Bake at 350 degrees (f] for 30-35 minutes or until cakes tests done by inserting a toothpick into center.
Serve warm or cold.
I do not frost this cake since I serve it upside down and it is rich enough without frosting.
It looks classy but is so easy.
Bergen Easter Chicken


Ingredients:
chicken, salt, white pepper, butter, chicken broth, sherry wine, fresh parsley, cheddar cheese, fresh parsley

Directions:
Remove skin from chicken; rub with salt and pepper.
Place chicken in large skillet with melted butter.
Brown on all sides.
Pour broth over browned chicken.
Add sherry.
Cover, reduce heat to low.
Simmer 35 to 45 minutes or until chicken is tender.
Use slotted spoon to place cooked chicken on a platter, keep warm.
Add ¼ cup chopped parsley and cream to drippings in pan.
Simmer, cook and stir sauce until about 1 cup remains and has a glazed appearance.
Stir in cheese only until melted.
Pour sauce over chicken.
Garnish.
Sweet and Spicy Shrimp and Chourico Kabobs
Category: seafood
By Raquel Teixeira

This is an awesome BBQ treat in the summer that requires little prep, but delivers huge on flavor. The shrimp even stands alone if you can't find this Portuguese sausage.

Ingredients:
½ cup Thai sweet chili sauce
¼ cup soy sauce
5 cloves garlic, finely chopped
½ tablespoon ground black pepper
1 teaspoon chile-garlic sauce (such as Sriracha®), or more to taste
40  uncooked medium shrimp, peeled and deveined
1 link cured Portuguese chourico sausage, cut into 1/2-inch slices
8  skewers

Directions:
Mix Thai chile sauce, soy sauce, garlic, black pepper, and chile-garlic sauce together in a bowl. Add shrimp, cover, and let marinate in the refrigerator at least 4 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place 5 shrimp and 2 pieces of sausage onto each skewer. Cook shrimp until they are bright pink on the outside and slightly charred, 2 to 3 minutes per side.

Prep time: 15 mins
Cook time: 5 mins
Total time: 4 hrs 20 mins
Yields: 8 skewers

Calories: 192.5
Fat: 5.4 g
Saturated fat: 1.8 g
Carbohydrates: 16.2 g
Sugars: 10.2 g
Dietary fiber: 1.4 g
Protein: 19.8 g
Cholesterol: 162.6 mg
Sodium: 1602.9 mg
Antipasto Lasagna


Ingredients:
artichoke hearts, kalamata olive, part-skim mozzarella cheese, oregano sprig

Directions:
Preheat oven to 450°.
Spread 1/2 cup pasta sauce in bottom of an 8-inch square baking dish coated with cooking spray.
Arrange 2 noodles over sauce; top with half of artichokes, half of bell peppers, 1/4 cup pepperoni, and half of olives. Sprinkle with 1/2 cup cheese; top with 3/4 cup sauce.
Repeat layers, omitting cheese, ending with noodles. Spread remaining sauce over noodles.
Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly.
Uncover and top with 1/2 cup cheese; bake an additional 5 minutes. Let stand 5 minutes. Garnish with oregano sprigs, if desired.
Grilled Greek Vegetables


Ingredients:
olive oil, lemon juice, garlic, oregano

Directions:
Combine olive oil, lemon juice, garlic and oregano; set aside.
Cut vegetables into chunks.  Toss vegetables with garlic oil to coat.
Preheat grill.
Place vegetables in a single layer or on a grilling rack in a covered grill over medium heat.  Turn once and baste with any remaining oil.  Remove vegetables as they become done and keep warm.
Tuscan White Bean Soup With Ham and Kale


Ingredients:
olive oil, ham, garlic cloves, dried sage, reduced-sodium chicken broth, white beans, fresh kale

Directions:
Heat oil in a large saucepan over medium-high heat. Add ham, onion and garlic and cook 3 minutes, until onion is tender.
Add sage and cook 1 minute, until sage is fragrant.
Add broth and beans and bring to a simmer.  Reduce heat to medium-low and simmer 10 minutes.
Add kale and cook 1 minute, until kale wilts.
Season to taste with salt and pepper.
Pesto Bruschetta Pasta


Ingredients:
bow tie pasta, roma tomatoes, parmesan cheese, extra virgin olive oil, pine nuts, basil leaves, garlic clove

Directions:
Cook the pasta according to package directions; drain and rinse with cold water.
While pasta cooks, combine olive oil, pine nuts, and diced garlic in a small frying pan; heat on medium heat about 5 minutes, watching carefully to avoid garlic burning.
Toss the cooked pasta with the olive oil mixture.
Blend the tomatoes, basil leaves, and parmesan cheese in a blender until fine.
Toss the tomato mixture and the bruschetta topping with the pasta mixture and refrigerate.
Spicy Fish Taco Bowls


Ingredients:
paprika, chili powder, cumin, cayenne pepper, olive oil, minced garlic clove, red onion, black beans, white rice, brown rice, fresh cilantro, avocado, cheese, sour cream, pico de gallo, tortilla chips, lime juice

Directions:
Mix the spices together in a small bowl and add salt and pepper to taste.  Sprinkle generously over both sides of the fish filets.
Drizzle the olive oil in a large nonstick skillet over medium high heat. When hot, add the garlic and saute for 1-2 minutes. Add the fish filets to the pan. Pan fry the fish on each side for several minutes, checking the middle for doneness (fish should be completely white and flake apart easily]. Remove fish filets and set aside.  Note: A minute or so before removing from heat, you may add a squirt of lime, if desired.
Add corn, red peppers and onions to the pan. Cook over high heat for several minutes, without stirring to get a brown/black roasted look on the outside. Repeat for several minutes (stir, wait, stir, wait] until the peppers and onions are tender-crisp. Add the black beans and heat through.
Layer hot rice, corn/pepper mixture and fish in a bowl or mix everything together in the skillet. Top with any of the toppings listed above.
Dilled Salmon Cakes


Ingredients:
plain nonfat yogurt, tomatoes, cucumber, onion, fresh dill, pink salmon, rolled oats, nonfat milk, onions, fresh dill, salt

Directions:
For the Sauce:.
Combine all ingredients in a small bowl and mix well.
Cover and chill while making the cakes.
For the Cakes:.
Combine the salmon, oats, milk, egg whites, onion, dill, and salt in a medium bowl and mix well; let stand 5 minutes.
Shape into 5 oval patties about 1 inch thick.
Lightly spray a non-stick skillet with cooking spray.
Cook salmon cakes over medium heat for 3-4 minutes on each side, or until golden brown and heated through.
Serve with the sauce.
Glorious Mashed Potatoes


Ingredients:
potatoes, milk, butter, margarine, sour cream, cream cheese, salt, black pepper, chives, dried chives, green chili

Directions:
Peel the potatoes and cut them into slices.
Place the slices in a pan with water to cover and boil covered for 15 mins ot till the potatoes are cooked.
Drain and mash.
Add the milk to moisten them and then the sour cream, cream cheese and salt and pepper till well mixed.
Sprinkle the chives over and serve.
Tabbouleh II
Category: salad
By EPITOPES

This recipe is the real deal! It's great tasting, healthy and easy to make.

Ingredients:
¼ cup bulgur
½ cup boiling water
1 cup chopped parsley
¼ cup chopped fresh mint leaves
5  tomatoes, diced
1  onion, finely diced
2 teaspoons olive oil
1  lemon, juiced
salt to taste

Directions:
Place the bulgur in a small mixing bowl. Add the boiling water, mix and cover with a towel; Let stand for 1 hour. Drain any excess water. Combine the parsley, mint, tomatoes, onion, olive oil, lemon juice and salt. Add the bulgur; mix well and serve.

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

Calories: 100.9
Fat: 3 g
Saturated fat: 0.4 g
Carbohydrates: 19.2 g
Sugars: 5.4 g
Dietary fiber: 5.7 g
Protein: 3.5 g
Sodium: 19.6 mg