xiaoxl/recipe_data huggingface dataset:
Thai Peanut Dressing
Category: side-dish
By LucyDelRey

This makes a great sweet and savory sauce or salad dressing like the ones served at restaurants. It makes a great dip for fresh Thai or Vietnamese spring rolls. It's easy to make and I usually have all the ingredients in my cupboard. Garnish with mint leaves and chopped peanuts if desired.

Ingredients:
2 tablespoons cornstarch
½ cup cold water
¼ cup low-sodium soy sauce
½ cup smooth peanut butter
¼ cup brown sugar
1 tablespoon white vinegar
2 teaspoons sesame oil
1 cup warm water
¼ cup chopped peanuts  (Optional)
1 tablespoon chopped fresh mint leaves  (Optional)

Directions:
Dissolve the cornstarch in 1/2 cup of cold water; set aside. Whisk together the soy sauce, peanut butter, brown sugar, white vinegar, sesame oil, and 1 cup warm water in a small saucepan over medium heat; simmer and stir until sugar has dissolved. Stir in the cornstarch mixture; simmer until the sauce is thick, 1 or 2 minutes. Serve warm. Garnish with chopped peanuts and mint leaves as desired.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 1/2 cups

Calories: 64.5
Fat: 4.6 g
Saturated fat: 0.9 g
Carbohydrates: 4.4 g
Sugars: 2.5 g
Dietary fiber: 0.6 g
Protein: 2.2 g
Sodium: 151.8 mg
Green Beans and Roasted Red Onions


Ingredients:
red onions, olive oil, kosher salt, black pepper, water, green beans

Directions:
Put oven rack in middle position and preheat oven to 450°F Oil a 13- by 9-inch baking pan.   After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise.  Put onions in baking pan, then drizzle with oil and vinegar, tossing to coat.  Arrange onions with a cut side down and sprinkle with salt and pepper.
Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes. Add water to pan and roast until onions are tender and caramelized, about 20 minutes more. Transfer onions with pan juices to a large bowl.
While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain beans in a colander, then add to onions and toss. Season with salt and pepper.
Smoked Barbecue Ribs


Ingredients:
sugar, paprika, ground annatto seed, fresh coarse ground black pepper, cayenne, ground celery seed

Directions:
Combine all of the spices with the sugar and blend well forming a BBQ spice mix to use as a rub.
Trim the ribs of any excess fat and remove the membrane from the back of the ribs.
Season the ribs all over with the spice mix.
Place ribs bone side down in an enclosed (covered] smoker preheated to 230 degrees Fahrenheit.
Turn the ribs and baste with apple juice every hour for 4 to 5 hours, or until you can take two side by side ribs and tear them apart easily.
During the last 30 minutes of smoking you will need to start glazing the ribs on both sides with BBQ sauce of your choice, every 10 minutes (3 times in total].
Remove the ribs from the smoker, cover and let rest for 10-15 minutes; serve hot.
Blue Cheese & Pear Filling for Mini-Tartlets (German)


Ingredients:
blue cheese, celery, cream cheese, fresh ground black pepper, chives, pears, lemon juice, poppy seed

Directions:
Mash cheese w/a fork in a bowl. Mix in the celery + black pepper, gradually beat in the cream cheese & fold in the chives. Chill in the fridge till required.
Peel, quarter & core pears 20-30 min b4 serving. Cut crossways into slices & mix w/the lemon juice to stop them turning brown (I usually use my pastry brush for this].
Fill 18 pre-baked mini-tartlet shells w/the cheese mixture, stand a pear piece on top & sprinkle lightly w/poppy seeds (if using].
French Tuna and Rice Salad


Ingredients:
long-grain white rice, hard-boiled eggs, tomatoes, capers, kalamata olives, nicoise olives, tuna in water, kosher salt, fresh ground pepper, sugar, dry mustard, Dijon mustard, lemon juice, garlic, white wine vinegar, tarragon, extra virgin olive oil, milk

Directions:
Combine ingredients for the vinaigrette and whisk or shake well., Cook the rice according to package directions., Drain well and while still hot mix with some of the vinaigrette., Season with salt and pepper and let cool., When the rice is cool, add the remaining ingredients and vinaigrette., season with salt and pepper to taste.
Chickpea, Bacon and Butter Bean Salad


Ingredients:
fresh spinach, bacon, chickpeas, butter beans, plain yogurt, garlic clove, fresh parsley, black pepper

Directions:
In a small bowl mix together the yoghurt, lemon juice, garlic, parsley and pepper. Set aside.
Divide the spinach between the two plates.
Fry the bacon until it's almost done, then add the beans and yoghurt mixture. Keep stirring so it doesn't stick or burn and keep on the heat until everything is hot through.
Spoon the mixture over the spinach leaves and stir.
Hummus (Honey, Serrano Pepper)


Ingredients:
garbanzo beans, tahini, cumin, lime juice, honey

Directions:
drain beans setting aside juices for later.
place beans, tahini, cumin, lime juice, honey, and serrano peppers into food processor
blend with 1/4-1-3 cup reserved liquid from beans until desired consistency
Serve with fresh veggies, pita chips, crackers, or on sandwiches.
Norwegian Lefse
Category: bread
By DEBBA7

I was raised on Lefse as a special treat for the holidays.  We still make it every holiday season, and this is the best recipe ever. We eat ours with butter and sugar. Note: you will need a potato ricer to prepare this recipe.

Ingredients:
10 pounds potatoes, peeled
½ cup butter
⅓ cup heavy cream
1 tablespoon salt
1 tablespoon white sugar
2 ½ cups all-purpose flour

Directions:
Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature. Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness. Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 60 Lefse cakes

Calories: 367.6
Fat: 6.6 g
Saturated fat: 4 g
Carbohydrates: 71.2 g
Sugars: 3.2 g
Dietary fiber: 5.5 g
Protein: 6.9 g
Cholesterol: 16.3 mg
Sodium: 522.7 mg