xiaoxl/recipe_data huggingface dataset:
Creamy Italian White Bean Soup
Category: soups-stews-and-chili
By colleenlora

Hearty and healthy soup that is a favorite with friends and family. Sounds more difficult than it is. Try it! We're positive you'll be pleased. Serve with grated Parmesan cheese.

Ingredients:
1 tablespoon vegetable oil
1  onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
2 (16 ounce) cans white kidney beans, rinsed and drained
1 (14 ounce) can chicken broth
¼ teaspoon ground black pepper
⅛ teaspoon dried thyme
2 cups water
1 bunch fresh spinach, rinsed and thinly sliced
1 tablespoon lemon juice

Directions:
In a large saucepan, heat oil.  Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring.  Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes. With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside. In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.)  Once blended pour soup back into stock pot and stir in reserved beans. Bring to a boil, occasionally stirring.  Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 244.7
Fat: 4.9 g
Saturated fat: 0.5 g
Carbohydrates: 38.1 g
Sugars: 2.3 g
Dietary fiber: 11.2 g
Protein: 12 g
Cholesterol: 2.4 mg
Sodium: 1014.4 mg
Raw Walnut Pate


Ingredients:
walnuts, onion, fresh parsley, fresh lemon juice, extra virgin olive oil, tamari, garlic, salt

Directions:
Soak walnuts in water for 6-8 hours.
Drain them and add remaining ingredients to food processor.  Process into paste.  Stop occasionally to scrape down the sides with a rubber spatula.  Salt to taste.
Transfer to a serving dish and serve with crackers.  I like Whole Foods 365 brand sesame crackers.
If not eating right away, store in a sealed container in the refrigerator for up to 5 days (if it will last that long!].
Angela's Pineapple Coconut  Cream Cheese Frosting


Ingredients:
cream cheese, powdered sugar, coconut milk

Directions:
"Blend all ingredients together in a food processor till light and fluffy."
Rich Blueberry Sour Cream Cake


Ingredients:
sweet butter, sugar, eggs, flour, salt, baking powder, baking soda, sour cream, vanilla extract, brown sugar, blueberries

Directions:
Preheat oven to 325 degrees.
Generously grease a 9x13x2 pan.
Cream butter and sugar.
Add eggs, one at a time, beating well after each addition.
Sift dry ingredients together and gradually add egg mixture, alternating with sour cream and ending with flour mixture (this is the part I'm not understanding].
Stir in 1 cup blueberries, and add vanilla.  Pour 1/2 of the batter in the pan and top with remaining cup of blueberries, sprinkle with brown sugar.
Top off with remaining batter and bake for 45-50 minutes.
Cool in pan (on a rack] for 25-30 minutes.
Scallops With Avocado Salsa


Ingredients:
basil leaves, fresh lime juice, extra virgin olive oil, onion, garlic clove, avocados, salt, fresh ground black pepper, sea scallops, water, plum tomatoes

Directions:
In a  large bowl, combine basil, lime juice, olive oil, onion, jalapeno and garlic.
With rubber spatula, gently fold in the avocados.
Season with salt and pepper.
In a large skillet, heat the vegetable oil until shimmering. Season the scallops with salt and pepper and cook over high heat until browned outside, but still rare in the center- about 2 minutes per side.
Transfer scallops to warmed platter- keep them warm.
Add water and tomatoes to the same skillet and cook over med-high heat, scraping up any browned bits from the bottom until the water has reduced- this happens in about 2 minutes.
Remove from heat and stir in the balsamic vinegar.
Season with salt and pepper.
Pour the tomato sauce over the scallops and serve with avocado salsa on the side.
*Use the salsa and the sauce on steak, shrimp, with chips, in a sandwich --  the possibilities are endless!
Dunking Platters


Ingredients:
butter, margarine, brown sugar, granulated sugar, eggs, vanilla, oatmeal, baking powder, baking soda, flour, raisins, dates

Directions:
Blend together butter and sugar., Stir in eggs and vanilla., Mix in cornflakes and oatmeal., Sift together flour, soda and baking powder and add to first mixture., Add raisins or dates and coconut or nuts., Place far apart as they will spread., Bake at 350 12-15 minutes.
Broccoli Lovers Casserole


Ingredients:
broccoli, mayonnaise, eggs, cheddar cheese, pepper

Directions:
Microvave chopped broccoli until done.
Drain any juice.
Mix cream of broccoli soup, mayo, eggs, and cheese together.
Then add broccoli.
Then spread in casserole dish.
(small one] Then top with crushed crackers.
Bake in 350d oven for 45 min.
Or until done.
Greek Lemon Chicken and Potato Bake
Category: world-cuisine
By Chef V

I love one-pan meals, especially when no measuring and exact ingredients are involved. I made this one Sunday when I didn't want to babysit my food in the kitchen! Turned out great, and I served it with tzatziki sauce.

Ingredients:
4  chicken leg quarters
1 (24 ounce) bag small potatoes
½ cup olive oil
2  lemons, juiced, divided
2 tablespoons dried basil
2 tablespoons dried oregano
1 tablespoon salt
1 tablespoon ground black pepper
2 tablespoons lemon and herb seasoning
1 (12 ounce) package fresh green beans

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet with sides. Place chicken quarters on prepared baking sheet. Stir potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning together in a large bowl to coat potatoes. Arrange potatoes around chicken on baking sheet. Pour about 3/4 of oil mixture over chicken, reserving remaining oil; drizzle remaining lemon juice over chicken and potatoes. Bake in the preheated oven for about 30 minutes; shake baking sheet to loosen potatoes, then continue baking for 15 minutes. Place green beans in reserved oil mixture; toss to coat. Remove chicken mixture from oven; pour green bean mixture over chicken and potatoes. Return pan to the oven; bake until green beans are tender with a bite, chicken is no longer pink at the bone and juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 4 to 6 servings

Calories: 551.1
Fat: 29.1 g
Saturated fat: 6.2 g
Carbohydrates: 41.9 g
Sugars: 2.6 g
Dietary fiber: 8.5 g
Protein: 34.8 g
Cholesterol: 102.8 mg
Sodium: 1858.5 mg
Moroccan Stew


Ingredients:
onions, garlic cloves, olive oil, dried thyme, potatoes, green beans, red bell pepper, fresh tomatoes, artichoke hearts, pitted black olives, saffron, fresh lemon juice, fresh parsley

Directions:
Saute the onions and garlic in olive oil until onions are translucent.
Add the thyme, potatoes, green beans, bell pepper, and tomatoes and cook on medium-high heat for 3 minutes, stirring occasionally.
Add the vegetable stock and the artichoke brine and simmer, covered until the vegetables are tender, about 20 minutes.
Stir in the halved artichoke hearts, the black olives and a pinch of saffron.
Continue to simmer for another 5-10 minutes.
Add the lemon juice, parsley, and salt and pepper to taste.
Bacon-Tomato-Gruyere Omelet


Ingredients:
eggs, gruyere cheese, plum tomato

Directions:
After the butter is good and hot in the pan, scatter in the bacon.
Shake the pan once to make sure the bacon is not sticking.
Now pour in the beaten eggs.
Tilt and pull a couple of times and sprinkle in the cheese, keeping it well in the eggs.
Pull a couple more times to cook to desired doneness.
Scatter in the tomato pieces, avoiding the edge of the pan.
Immediately (almost!] de-pan the omelet, flipping it into a half circle on your warmed plate.
Note:
The tomatoes will be sufficiently warmed being folded into the omelet at the end of the process and shouldn't be cooked so much as to release their water.  Water in the pan will cause sticking.
Caramel Coated Catfish
Category: world-cuisine
By Everett

Catfish cooked Vietnamese style, coated in a caramel fish sauce.

Ingredients:
⅓ cup water
2 tablespoons fish sauce
2  shallots, chopped
4 cloves garlic, minced
1 ½ teaspoons ground black pepper
¼ teaspoon red pepper flakes
⅓ cup water
⅓ cup white sugar
2 pounds catfish fillets
½ teaspoon white sugar
1 tablespoon fresh lime juice
1  green onion, thinly sliced
½ cup chopped cilantro

Directions:
Mix 1/3 cup of water with the fish sauce in a small bowl and set aside. Combine shallots, garlic, black pepper, and red pepper flakes in a separate bowl and set aside. Heat 1/3 cup of water and 1/3 cup of sugar in a large skillet over medium heat, stirring occasionally until sugar turns deep golden brown. Gently stir in the fish sauce mixture and bring to a boil. Stir in the shallot mixture and cook until shallots soften, then add the catfish. Cover and cook the catfish until the fish flakes easily with a fork, about 5 minutes on each side. Place catfish on a large plate, cover, and set aside. Increase heat to high and stir in 1/2 teaspoon of sugar. Stir in the lime juice and any sauce that has collected on the plate. Bring to a boil and simmer until the sauce has reduced. Pour sauce over the catfish and garnish with green onions and cilantro.

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

Calories: 404
Fat: 17.4 g
Saturated fat: 4 g
Carbohydrates: 24.1 g
Sugars: 18.5 g
Dietary fiber: 0.8 g
Protein: 36.8 g
Cholesterol: 106.7 mg
Sodium: 675.9 mg
Birria de Res Tacos (Beef Birria Tacos)
Category: world-cuisine
By gem

Authentic Mexican birria tacos, Jalisco-style, made with braised beef roasted in a fragrant 3-chile sauce with a delicious spice mix.

Ingredients:
6  dried guajillo chile peppers, seeded
2  dried ancho chiles, stemmed and seeded
4  dried chile de arbol peppers, stemmed and seeded
4 pounds beef chuck roast
salt and freshly ground black pepper to taste
1 tablespoon olive oil, or as needed
4  Roma tomatoes
2 tablespoons white vinegar
2  garlic cloves
2 teaspoons ground black pepper
4  whole cloves
1 pinch ground cinnamon
1 pinch ground cumin
1 pinch ground thyme
1 pinch dried marjoram
1 pinch dried oregano
18  corn tortillas
1 large white onion, finely chopped
1 bunch fresh cilantro, chopped

Directions:
Fill a pot with water and bring to a boil. Add guajillo, ancho, and arbol chile peppers; boil for 5 minutes. Remove pot from heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the water. Preheat the oven to 325 degrees F (165 degrees C). Rinse meat and pat dry with paper towels. Season with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add meat and cook until browned on all sides, about 10 minutes. Remove from heat. Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes. Combine soaked chile peppers, cooked tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt to taste in a blender. Pour in reserved 1/4 cup of chile water; blend until smooth. Strain chile sauce through a mesh strainer and pour over the browned meat in the Dutch oven, turning roast so it is completely covered with sauce. Cover the Dutch oven and place in the preheated oven. Bake, basting meat every 45 minutes with the sauce, until birria begins to fall apart, 3 to 4 hours. Remove lid and bake uncovered until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Meanwhile, warm tortillas on a griddle. Fill each tortilla with birria and top with chopped onion and cilantro.

Prep time: 15 mins
Cook time: 3 hrs 40 mins
Total time: 4 hrs 25 mins
Yields: 18 tacos

Calories: 739.3
Fat: 37 g
Saturated fat: 14 g
Carbohydrates: 55.1 g
Sugars: 3 g
Dietary fiber: 8.3 g
Protein: 44.1 g
Cholesterol: 137.5 mg
Sodium: 165.7 mg
Gluten-Free Yeast-Free Garlic Focaccia Rolls


Ingredients:
gluten free baking powder, baking soda, salt, oregano, water, garlic

Directions:
In a bowl, combine flour, baking powder, baking soda, salt, Italian seasoning, Foccacia spices, and oregano.
Add water and garlic, mix well.
Spoon batter into a prepared roll pan.
Sprinkle garlic salt and garlic & herb spice blend over the rolls.
Bake in a preheated 350* F oven for 20 minutes.
Quickly remove the rolls, brush with egg whites, and place back in oven.
Bake for an additional 5 minutes or until golden brown.
Let cool on a wire rack before serving.
Enjoy!
Orange Coconut Pie


Ingredients:
sugar, butter, margarine, eggs, orange, rind of, coconut

Directions:
Cream sugar and butter together until fluffy., Add eggs one at a time, beating after each addition., Stir in remaining ingredients., Pour into pie shell and bake at 350°F until filling is firm, about 45 minutes.
Grilled Garlic Shrimp With Romesco Sauce


Ingredients:
shrimp, olive oil, sugar, paprika, kosher salt, garlic cloves, lemon, zest of, olive oil, sherry wine vinegar, cayenne pepper, garlic clove, kosher salt, fresh ground black pepper

Directions:
In a large mixing bowl, combine the shrimp, olive oil, sugar, paprika, salt, garlic and lemon zest.  Let the shrimp marinate 20 minutes.
Preheat a grill pan over high heat.  When the grill pan is hot, grill the shrimp until they are just cooked through and turning pink, about 2 minutes per side.  Serve immediately with Romesco sauce.
Romesco Sauce:  In a food processor, process the toasted almonds until ground.  Add the roasted red peppers, olive oil, vinegar, cayenne pepper, bread and garlic.  Process until the mixture is smooth.  Season the sauce with salt and pepper and transfer it to a serving bowl to serve alongside the grilled shrimp.  If the consistency is too thick, add more olive oil and vinegar to achieve the consistency you prefer.
Morning Buns(Cook's Country)


Ingredients:
all-purpose flour, sugar, fast rising yeast, instant yeast, salt, unsalted butter, sour cream, boiling water, granulated sugar, light brown sugar, orange zest, ground cinnamon, vanilla extract

Directions:
1. Combine flour, sugar, yeast and salt in a large zipper lock bag. Add butter to bag, seal and shake to coat. Press air out of the bag and reseal. Roll over bag several times with rolling pin, shaking bag after each roll, until butter is pressed into large flakes. Transfer the mixture to a large bowl and stir in sour cream, orange juice, water, and egg yolk until combined.
2. Turn dough onto floured surface and knead briefly to form smooth, cohesive ball. Roll dough into 20 by 12 inch rectangle. Starting at short edge, roll dough into tight cylinder. pat cylinder flat to 12 by 4 inch rectangle and transfer to parchment lined rimmed baking sheet. Cover with plastic wrap and freeze for 15 minutes.
3. Line 12 cup muffin tin with foil liners and grease liners with cooking spray. Combine granulated sugar, brown sugar, orange zest, cinnamon and vanilla in a medium bowl.
4. Remove dough from freezer and place on lightly floured surface. Roll dough into 20 by 12 inch rectangle and sprinkle evenly with filling, leaving 1/2 inch border around edges. Staring at the long edge, roll dough into tight cylinder and pinch lightly to seal seams. trim 1/2 inch dough from each end and discard. Cut cylinder into 12 pieces and transfer, cut side up to prepared muffin cups. Cover loosely with plastic and refrigerate at least 4 hours or up to 24 hours.
5. Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Add 8x8 pan onto lower rack and fill with boiling water.  Remove buns from refrigerator and discard plastic. Place buns in turned-off oven until puffed and doubled in size, about 20 to 30 minutes. Remove buns & water pan from oven and heat oven to 425 degrees. Bake until buns being to rise, about 5 minutes, then reduce oven temperature to 325 degrees. Bake until deep golden brown, 40 to 50 minutes. Cool buns in tins for 5 minutes, then transfer to wire rack and discard liners. Serve warm.
*To make ahead, Cooks country says to transfer filled muffin tin to freezer until buns are firm, about 30 minutes. Transfer buns with liners to zipper lock bag and freeze for up to 1 month. To finish, return buns to muffin tin and refrigerate for at least 8 hours or up to 24 hours.  Proceed with step 4.
Seafood Chili
Category: soups-stews-and-chili
By Jay

A twist on classic chili with fresh veggies and lots of seafood, seasoned with chili and lime and lots of garlic.

Ingredients:
¼ cup butter
4  fresh tomatoes, diced
2  bell peppers, chopped into 3/4 inch pieces
2 heads   garlic, crushed
3  green onions, chopped
1 (8 ounce) can kidney beans, drained
1 (8 ounce) can baby corn, drained and cut into bite-size pieces
2 stalks celery, chopped
1 tablespoon chili powder, or to taste
1 dash lime juice, or to taste
1 (16 ounce) can whole peeled tomatoes, with liquid
½ pound cooked crabmeat
1 pinch brown sugar, or as needed  (Optional)
1 (7 ounce) can hearts of palm, drained and cut into bite-size pieces
1 pound jumbo shrimp - peeled, deveined, and tails removed
1 pound sea scallops
sea salt and freshly ground black pepper to taste

Directions:
Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour. Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour. Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty. Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.

Prep time: 30 mins
Cook time: 1 hr 35 mins
Total time: 2 hrs 5 mins
Yields: 5 to 6 quarts

Calories: 258
Fat: 8 g
Saturated fat: 4 g
Carbohydrates: 19 g
Sugars: 5.6 g
Dietary fiber: 7.2 g
Protein: 28.5 g
Cholesterol: 136.7 mg
Sodium: 816.5 mg
Chocolate Fruit Tart
Category: desserts
By Stefania Pulitano

Chocolate shortbread tart with pastry cream and fresh fruit.

Ingredients:
2 ½ cups all-purpose flour
½ cup white sugar
4 tablespoons unsweetened cocoa powder
1 pinch salt
½ cup butter
3 tablespoons butter
1  egg
1  egg yolk
2 cups milk
2  eggs
⅓ cup white sugar
6 tablespoons all-purpose flour
1  (2-inch) strip of lemon zest
7  pitted fresh cherries, or more to taste
2  fresh peaches - peeled, pitted, and sliced
2 large kiwis, peeled and sliced

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Whisk flour, sugar, cocoa powder, and salt together in a bowl. Cut in 1/2 cup plus 3 tablespoons butter using a pastry cutter or 2 knives until mixture resembles coarse meal. Mix in egg and egg yolk until dough comes together. Roll out the dough on a lightly floured work surface. Transfer to a 9-inch tart pan with a removable bottom. Bake in the preheated oven until dry to the touch, about 25 minutes. Meanwhile, prepare the pastry cream. Bring milk to a simmer in a medium saucepan. Whisk eggs, sugar, and flour together in a large bowl until smooth. Whisk in hot milk, a little at a time, until custard is smooth. Pour custard back into the saucepan; add lemon zest. Cook, whisking constantly, until pastry cream thickens and comes to a boil, 5 to 7 minutes. Remove from heat, discard lemon zest, and let cool. Remove tart crust from the oven and let cool to room temperature, about 20 minutes. Unmold crust and fill with cooled pastry cream. Pile cherries in the center. Arrange peach slices in a ring around the cherries. Arrange kiwi slices in a ring around the peaches.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr 5 mins
Yields: 1 tart

Calories: 477.5
Fat: 20.4 g
Saturated fat: 11.9 g
Carbohydrates: 65.5 g
Sugars: 28.4 g
Dietary fiber: 3 g
Protein: 10.3 g
Cholesterol: 139.4 mg
Sodium: 186.1 mg
Red Lentil Hummus


Ingredients:
split red lentils, tahini, fresh lemon juice, roasted garlic, cumin, salt

Directions:
Cook lentil until tender about 20 minutes.
Drain-- Allow to drain well.
Add drained lentils to food processor along with tahini, lemon juice, spices, and garlic. Process until smooth.
Yum!
Baked Acorn Squash
Category: side-dish
By CORWYNN DARKHOLME

This is a very easy and yummy vegetable side dish to make!!

Ingredients:
2  acorn squash, halved and seeded
salt and pepper to taste
¼ cup butter, diced
6 tablespoons firmly packed brown sugar
½ teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place squash in a shallow baking pan, cut side down. Bake in preheated oven for 30 minutes, or until tender. Turn cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon. Bake for 20 minutes more.

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

Calories: 319.8
Fat: 11.9 g
Saturated fat: 7.4 g
Carbohydrates: 56.7 g
Sugars: 19.8 g
Dietary fiber: 11.2 g
Protein: 3 g
Cholesterol: 30.5 mg
Sodium: 97.4 mg
Grilled Jalapeno Mozzarella Poppers


Ingredients:
olive oil, garlic clove, lime zest, cheese, cilantro, bacon

Directions:
Preheat grill to medium-high and grease grates well. Combine olive oil with garlic, lime zest, salt and pepper; brush over cut sides of jalapenos. Stuff one piece of Mozzarellissima into half of the jalapenos and top with cilantro; cap each with an empty jalapeno half. Wrap each pair with a piece of bacon and secure with a toothpick.
Place on grill and cook covered, turning occasionally, for 5 to 7 minutes or until bacon is lightly crisped.
Reduce heat to medium-low and continue to cook covered for 5 minutes, or until the cheese starts to melt and the jalapeno is tender. Transfer to a paper towel-lined plate to remove excess grease, then serve.
You can find more recipes and a chance to win $10,000 in prizes at fb.com/saputo.ca.