xiaoxl/recipe_data huggingface dataset:
Apple Banana Smoothie
Category: breakfast-and-brunch
By Jim Wohlgemuth

Thick and healthy fruit drink with apple, banana and orange juice. The frozen banana takes the place of shaved ice and results in a smooth, creamy texture. Serve with dollop of whipped cream for added effect.

Ingredients:
1  frozen bananas, peeled and chopped
½ cup orange juice
1  Gala apple, peeled, cored and chopped
¼ cup milk

Directions:
In a blender combine frozen banana, orange juice, apple and milk. Blend until smooth. pour into glasses and serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings

Calories: 131.5
Fat: 1 g
Saturated fat: 0.5 g
Carbohydrates: 30.9 g
Sugars: 21 g
Dietary fiber: 3.3 g
Protein: 2.3 g
Cholesterol: 2.4 mg
Sodium: 14.4 mg
Easy Lasagna With Pepperoni


Ingredients:
olive oil, garlic cloves, onion, crushed tomatoes, dried oregano, sea salt, fresh ground black pepper, ricotta cheese, flat leaf parsley, fresh tarragon, mozzarella cheese, provolone cheese, parmesan cheese

Directions:
Preheat the oven to 350° F.
Cook the lasagna noodles in boiling, salted water 8-9 minutes. Drain and rinse under cold water.
Heat a skillet over medium-low heat and add 1 tablespoon of olive oil. Add the garlic and onion and cook 3 minutes, stirring frequently. Add the tomatoes and oregano and season with salt and pepper.
Bring to a light simmer then reduce the heat and cook slowly, covered, 10 minutes. Remove from the heat and let cool 10 minutes (or place the sauce in a sealable container and refrigerate until ready to use—in a few hours or overnight].
Stir together the ricotta, parsley, and tarragon in a small bowl.
To assemble the lasagna, lightly oil a 13 X 9-inch baking dish. Spread 1/2 cup of the tomato marinara in the bottom of the dish and top it with 4 noodles, slightly overlapping. Spread 1/2 of the ricotta-herb mixture over the noodles, then scatter 1/3 of the mozzarella and 2 tablespoons of Parmesan cheese on top.
Cover the cheeses with 40 slices of pepperoni (5 rows of 8 pieces].
Place 4 more lasagna noodles on top and spread with 1/2 of the remaining tomato sauce and the remaining 1/2 of the ricotta-herb mixture. Scatter another 1/3 of the mozzarella and 2 more tablespoons of Parmesan cheese on top. Cover with the remaining 40 slices of pepperoni.
Lay the last 4 noodles on top and spread with the remaining tomato sauce. Scatter the remaining 1/3 of the mozzarella and remaining 2 tablespoons of Parmesan cheese on top and sprinkle with dried oregano.
Bake uncovered until the cheese is bubbly and the top begins to brown, 30-35 minutes. Remove and let rest 10 minutes.
To serve, cut the lasagna into 6 pieces and serve.
Fire and Rice


Ingredients:
olive oil, onion, fresh cilantro, garlic cloves, cooked rice

Directions:
Heat oil in large skillet until hot., Add onions, cilantro, garlic and pepper., Cook and stir 5 to 7 minutes or until onion is tender., Add rice and stir until blended., Cook 3 minutes sor until thoroughly heated.
Easy Pineapple Icing


Ingredients:
sugar, crushed pineapple with juice, cornstarch

Directions:
In a saucepan, combine pineapple (with juice], sugar and corn starch.
Bring to a boil and cook, stirring constantly, until thick.
Remove from heat.
Ice cool cake.
Ranch Chicken


Ingredients:
boneless skinless chicken breasts, parmesan cheese, buttermilk, butter

Directions:
Preheat oven to 375 dgrees., Cut the chicken breasts into two or three pieces and flatten with a meat mallet., Mix the ranch dressing, parmesan cheese and breadcrumbs., Dip each piece of chicken into the buttermilk then the  breadcrumb mixture., Place on a cooking sheet. Dot each piece with a little melted butter., Bake for about 30 minutes.
Texas Toast Grilled Cheese Sandwich


Ingredients:
cheese slices, mayonnaise, butter

Directions:
Toast bread in toaster.
Preheat skillet over medium heat.
Spread mayonnaise on each slice of bread.
Place both slices of cheese between the two slices of bread (on the mayonnaise side].
Melt butter in the skillet.
Place the sandwich in the skillet with the butter.
Use a spatula to turn sandwich from side to side until cheese is melted.
When the cheese is melted and the outside is crispy and browned to your taste, remove the sandwich and cut into your favorite shape (diagonal, or half, or into four squares].
Serve on a plate with your favorite side, chips, tomato soup, BOTH!
Gullah Red Rice
Category: uncategorized
By LadyV

Charleston red rice is one of Charleston, South Carolina's Gullah dishes. Being from the Sea Islands of Charleston, this is a go-to dish passed down!

Ingredients:
4 slices bacon, chopped
1  green bell pepper, chopped
1 small onion, chopped
2 link (4" long x 1-1/8" dia)s smoked sausage links, sliced
1 (8 ounce) can tomato sauce (such as Hunt's®)
1 (8 ounce) can tomato paste (such as Hunt's®)
1 cup water
2 cups uncooked parboiled (converted) rice
1 tablespoon white sugar
1 teaspoon salt, or to taste
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder

Directions:
Place bacon in a pot and cook over medium-high heat, turning occasionally, until evenly browned, 7 to 10 minutes. Add bell pepper and onion to bacon grease and saute over medium heat until soft, about 5 minutes. Add sausage and cook and stir until browned, 8 to 10 minutes. Remove mixture from the pan to a bowl. Pour tomato sauce and tomato paste into the same pot, along with 1 cup water. Bring to a boil; add rice, sugar, salt, pepper, onion powder, and garlic powder. Bring back to a boil; reduce heat and let simmer over medium-low heat for 10 minutes. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Transfer the rice mixture to a 9x13-inch baking pan. Cover with foil. Bake in the preheated oven until liquid has evaporated and rice is tender, about 25 minutes.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 308.6
Fat: 8 g
Saturated fat: 2.7 g
Carbohydrates: 48.2 g
Sugars: 7.5 g
Dietary fiber: 3.1 g
Protein: 11.1 g
Cholesterol: 16.5 mg
Sodium: 1023.5 mg
Shrimp Scampi Verde Pasta


Ingredients:
fresh basil leaf, fresh flat-leaf parsley, arugula leaf, fresh chives, lemon, juice and zest of, extra virgin olive oil, medium shrimp, garlic cloves, crushed red pepper flakes, dry white wine, butter

Directions:
Place a large pot of water over high heat to cook the pasta until al dente.
While pasta is cooking, place the basil, parsley, arugula, chives, chicken stock, lemon zest and 2 tablespoons olive oil in a food processor or blender, pulse to grind into a rough paste. Reserve.
Place a large skillet over medium-high heat with 4 tablespoons of oil.  Add the shrimp and spread them out in an even layer.
While the shrimp are cooking, add garlic to the skillet along with the crushed red pepper flakes. Toss to combine, season with some salt and pepper and continue to cook the shrimp for about 4 minutes.
Add the white wine to the skillet, cook for 1 minute, then add the reserved ground herb mixture, cold butter and all juice from the lemon to the shrimp skillet.
Before draining the pasta remove about a half a cup cooking water and add to the shrimp skillet. Add the drained pasta and toss to combine with the shrimp and the sauce, stirring until the butter has melted.  Serve immediately.
Creamy Filipino Kababayan


Ingredients:
salt, granulated sugar, cream of tartar, butter, bread flour, cake flour, baking powder, vanilla extract, warm water, sweetened condensed milk

Directions:
Combine salt, sugar, cream of tartar and soft butter in the bowl of an electric mixer.  Blend for 4 minutes at lowest speed.
Stir together in a separate bpowl the bread flour, cake flour, and baking powder.  Stir together vanilla, water, yellow color and condensed milk in another small bowl.
Add wet and dry ingredients along with oil alternately to mixer until it forms a smooth batter.
Fill each well-greased muffin cup with 1/2 cup batter.  Bake for 22 minutes at 375 degrees F.
Allow to cool for 5 minutes then turn out onto wire racks to finish cooling.
Crock Pot Italian Beef Philly Cheese Steak Garlic Bread Sandwich


Ingredients:
beef stew meat, onion, beef bouillon cubes, pepper, garlic powder, onion powder, oregano, dried parsley, paprika, parmesan cheese, celery seed, monterey jack cheese, garlic clove, butter, mayonnaise

Directions:
Put the beef in the crock pot and sprinkle with garlic salt and pepper.
Add the remaining ingredients (including pepperoncini juice] EXCEPT the last five, stir, and cook on high for three hours.
Coarsely shred beef with a fork and cook an additional hour.
While beef is finishing up, toast bread.
Cut garlic clove in half and rub on 4 slices of bread and then spread butter on them.
Spread mayonnaise on the remaining 4 slices, top with cheese.
Broil all the slices of bread until cheese is melted.
Spoon meat and peppers with juices on to garlic-buttered bread slices. Top with cheese-mayo bread slices.
Turkey Bacon-Wrapped Jalapeno Poppers
Category: appetizers-and-snacks
By samcanalways

These are a constant request from my friends for dinner get-togethers! Simple to make and to prepare, and they turn out extremely delicious! The amount of the ingredients will depend on how many you want to make - remember you will be halving the jalapenos.

Ingredients:
2 (8 ounce) packages cream cheese, softened
2 cups shredded Cheddar cheese
10  jalapeno peppers, halved and seeded
1 (12 ounce) package turkey bacon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine cream cheese and Cheddar cheese in a bowl and mix well. Spoon mixture into the center of the jalapeno halves and spread out. Cut bacon slices in half crosswise and wrap 1 bacon strip around the center of each jalapeno half. Place jalapeno poppers on a non-stick baking sheet. Bake in the preheated oven until bacon is cooked and jalapenos are a little tender, 10 to 15 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 20 jalapeno poppers

Calories: 139.8
Fat: 12.7 g
Saturated fat: 7.6 g
Carbohydrates: 1.2 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 5.4 g
Cholesterol: 41.5 mg
Sodium: 204.5 mg
Swiss Steak Quick and Easy This is Wrong Category. Should Be in


Ingredients:
all-purpose flour, onion, mushroom, stewed tomatoes

Directions:
Heat oil in a Dutch oven over medium heat. Dredge steak strips in flour.
Working in batches, place strips in hot oil. Fry until browned on both sides.
Remove to a warm platter.
When all meat is browned, return meat to Dutch oven, and stir in onions, mushrooms, salt, pepper, gravy mix, and stewed tomatoes.
Bring to a boil, then simmer about 30 to 45 minutes.
About 20 minutes before steak is finished, fill a large pot with water and bring to a boil.
Add pasta, and cook until al dente, about 8 to 10 minutes; drain.
Serve Swiss steak over noodles.
Easy Peasy Oven-Roasted Turkey


Ingredients:
garlic powder, onion powder, cayenne pepper, dried thyme, kosher salt, turkey, olive oil, fresh thyme, ground black pepper

Directions:
Mix the smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, 1 tablespoon salt and 1 1/2 teaspoons black pepper in a bowl. Sprinkle some of the spice rub inside the cavity of the turkey. Separate the skin from the breast meat with your fingers, starting at the top of the breast and sliding to the right and left, then working down. Massage some of the rub onto the meat under the skin. Sprinkle the remaining rub on the turkey's skin. Place the turkey on a sheet tray and cover with plastic wrap. Refrigerate overnight or up to 24 hours so the flavors can marry.
Set a rack at the lowest position in the oven and preheat to 325 degrees F. Remove the turkey from the refrigerator to bring to room temperature. Tie the legs together and tuck the wing tips under. Place the turkey in a roasting pan. Drizzle the outside of the turkey with a few tablespoons of olive oil and sprinkle with salt and pepper. Roast the turkey for about 3 hours, or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. Transfer the turkey to a platter, cover loosely with foil, and let rest 30 minutes before carving.
Pecan-Caramel Biscotti


Ingredients:
unbleached all-purpose flour, pecan meal, granulated sugar, baking powder, salt, cinnamon, butter, eggs, water

Directions:
Preheat oven to 350*F.
In a medium-sized mixing bowl, whisk together the flour, pecan meal, sugar, baking powder, salt and cinnamon.
Add the butter and mix until evenly crumbly. Beat in the egg, egg yolk and water. Add the chips and stir just until they're evenly distributed.
Lightly flour a clean work surface. Divide the dough into three portions. Working with one piece at a time, roll the dough into a log about 1 1/4 inches in diameter. Repeat with the remaining dough. Place the logs on a lightly greased or parchment-lined baking sheet and flatten slightly, leaving 2 inches between them.
Lightly beat the egg white with 2 teaspoons of water. Brush this glaze over the tops of the logs.
Bake for 30 minutes, until they're lightly browned. Remove  from the oven, and allow them to cool for 5 minutes. Slice them into 3/4-inch thick slices on the diagonal, place them cut-side down on the baking sheet, and return them back to the oven to bake for  10-15 more  minutes, until they're crisp and lightly browned.
Allow  to cool, then dip an end in melted chocolate, if desired.
Yield: about 5 dozen.
Cream Cheese Dessert - Easier Than Cheese Cake


Ingredients:
graham cracker, flour, brown sugar, butter, pecans, cream cheese, powdered sugar, heavy whipping cream, sugar, cornstarch, cherry juice, sugar

Directions:
Butter Crunch Crust:
Blend ingredients together and press in pan with back of fork.
Bake at 325 degrees for 15-20 minutes. Let cool.
Cream Cheese Filling:
Using a mixer beat the softened cream cheese.
Slowly add sugar to the cream cheese and continue beating.
Fold the whipped cream into the creamed cheese mixture by hand, mixing it together gently until combined.
Spread over the cooled crust and chill.
Cherry Topping:
Combine ¼ cup sugar and cornstarch in a saucepan.
Stir in cherry juice.
Cook over medium heat, stirring constantly until thick and bubbly.
Remove from heat. Stir in ¼ cup sugar, almond flavoring and cherries.
Let cool. Then top the dessert and chill.
Watch the video here: https://www.youtube.com/watch?v=IC2s3Wh6OOQ.
Teresa's Black Beans and Corn


Ingredients:
corn, black beans, Rotel tomatoes & chilies, cumin, cayenne pepper, garlic powder, cilantro

Directions:
Put everything in the same pot and bring to a boil., Turn down to simmer for 5 minutes, or till heated through.
Goody Cookies


Ingredients:
graham crackers, chocolate, butter, brown sugar, vanilla, pecans

Directions:
Line a jelly roll pan (10x15-inch] with foil;
Arrange graham crackers in the pan in a single layer to cover pan.
Combine butter and sugar in a heavy medium saucepan; bring to a boil over medium heat, stirring occasionally.
Boil for 2 minutes until the consistency of carmel; stir in vanilla and chopped nuts.
Drizzle the hot mixture over crackers and spread evenly.
Bake 10 minutes at 300°.
Remove at once from pan to flat surface to cool.
When cool, break into smaller pieces.
Ultimate Steak Sandwich
Category: main-dish
By fotoe!78

Make the ultimate steak sandwich with tender and juicy steak and sauteed onions served on a toasted hard roll with garlic-Parmesan mayonnaise, provolone cheese and Italian seasoning. Don't forget to roll up your sleeves!

Ingredients:
4  hard rolls, split
½ cup mayonnaise
3 cloves garlic, minced
1 tablespoon Parmesan cheese
3 tablespoons olive oil
2 pounds round steak, thinly sliced
1 large onion, sliced and quartered
1 pinch coarse sea salt
½ teaspoon Worcestershire sauce
⅛ teaspoon liquid smoke
8 (1 ounce) slices provolone cheese
½ teaspoon Italian seasoning

Directions:
Preheat an oven to 500 degrees F (260 degrees C). Split the rolls open and toast them on a baking sheet in the oven while it is preheating. Mix together the mayonnaise, garlic, and Parmesan cheese in a small bowl. Refrigerate until ready to use. Remove the rolls from the oven when toasted as desired. Heat olive oil in a large skillet over medium-high heat. Carefully place the sliced steak and onions in the pan and season with sea salt, Worcestershire sauce, and liquid smoke. Cook and stir until the steak is browned and the onion is tender, about 10 minutes. Generously spread the prepared garlic-Parmesan mayonnaise on both halves of the toasted rolls. Divide the steak and onion mixture evenly among the bottom halves of the rolls, piling them high. Top each with 2 slices provolone cheese and sprinkle with Italian seasoning. Place the tops on the sandwiches. Bake the sandwiches on a baking sheet in the preheated oven until the cheese is melted, about 5 minutes.

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

Calories: 948.7
Fat: 62.9 g
Saturated fat: 19.9 g
Carbohydrates: 27.7 g
Sugars: 3 g
Dietary fiber: 1.7 g
Protein: 65.9 g
Cholesterol: 171.5 mg
Sodium: 1038.9 mg
Paleo Pork Chili Verde


Ingredients:
onion, green bell pepper, canola oil, garlic cloves, dried oregano, whole bay leaf, diced tomato, fresh cilantro

Directions:
Heat a grill pan over high heat. Place the onions and tomatillos cut-side down and the bell peppers cut-side up on the grill. Grill the vegetables until charred, about 10 minutes. Place in a blender and puree until smooth. Set aside.
Heat the oil in large nonstick Dutch oven set over high heat. Add the pork and cook, stirring, until the meat is no longer pink, about 5 minutes. Reduce the heat to medium, add the garlic and cook, stirring occasionally, 1 to 2 minutes. Add the vegetable puree, oregano and bay leaf. Reduce the heat to low and simmer for 10 minutes. Stir in the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Garnish with the diced tomatoes and cilantro leaves to serve.
Cook's Notes: If you can't find tomatillos, use underripe tomatoes and 1 tablespoon lime juice in their place. Green tomatoes are best, but orange and light green or rock hard ones work.
Saucy Summer Squash Skillet


Ingredients:
smoked sausage, zucchini, onion, diced tomatoes, diced tomatoes with green chilies, tomato sauce, frozen corn

Directions:
Heat oil in a large, heavy skillet.
Quarter and slice zucchini and squash.
Saute zucchini, squash, and onion in oil until tender.
Add sausage (cut in half, and sliced] tomatoes, Rotel, tomato sauce, corn, and seasoning.
Simmer for about 20 minutes, stirring occasionally.
Tyler Forence's-Extra Crispy Fried Chicken


Ingredients:
kosher salt, kosher salt, fresh ground pepper, extra virgin olive oil, rosemary, rosemary sprigs, thyme, fresh thyme sprigs, sage, sage sprigs, bay leaves, bay leaves, garlic cloves, garlic, whole chickens, buttermilk, sugar, all-purpose flour, garlic powder, onion powder, sea salt, lemon

Directions:
Preheat the oven to 200°. In a bowl, whisk 3 tbls of the kosher salt with 2 tbls of the pepper, the olive oil and the minced rosemary, thyme, sage, bay leaves and garlic. Rub the mixture all over the chickens and set them in a roasting pan. Roast for about 2 hours and 30 minutes, until an instant-read thermometer inserted in the inner thighs registers 150°. Let the chickens cool, then cut each into 10 pieces. (You should have 4 drumsticks, 4 thighs, 4 wings and 8 breast quarters.].
In a very large bowl, whisk the buttermilk, with the hot sauce and sugar. Add the chicken pieces and toss well. Cover and refrigerate for 1 hour.
In a large saucepan, heat 2 inches of grapeseed oil to 375° with the rosemary, thyme and sage sprigs, the 5 whole bay leaves and the head of garlic. When the herbs are crispy and the garlic is golden, transfer to a paper towel-lined plate.
Meanwhile, in a large bowl, whisk the all-purpose and rice flours with the garlic and onion powders. Whisk in the remaining 3 tbls of kosher salt and the remaining 2 tbls of pepper.
Remove half of the chicken pieces from the buttermilk, letting the excess drip back into the bowl. Dredge the chicken in the seasoned flour, patting it on lightly so it adheres. Fry the chicken over high heat, turning occasionally, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 6 minutes for the breasts and 8 minutes for the wings, thighs and drumsticks. Transfer the fried chicken to a paper towel-lined baking sheet to drain. Let the oil return to 375° before you coat and fry the remaining  chicken. Transfer the fried chicken to a platter and garnish with the fried garlic and herbs. Sprinkle with flaky sea salt and serve right away. with  lemon wedges.
Coconut (Haupia) and Chocolate Pie
Category: desserts
By HOKU3

This pie is a chocolate coconut lover's dream, very rich and delicious.

Ingredients:
1 (9 inch) unbaked pie crust
1 cup milk
1 (14 ounce) can coconut milk
1 cup white sugar
1 cup water
½ cup cornstarch
1 ¼ cups semi-sweet chocolate chips
1 ½ cups heavy cream
¼ cup white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool. In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes. In a glass bowl, microwave chocolate chips for 1 minute or until melted.  Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour. Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.

Prep time: 25 mins
Cook time: 20 mins
Total time: 1 hr 45 mins
Yields: 1 - 9 inch pie

Calories: 653.7
Fat: 42.5 g
Saturated fat: 25.6 g
Carbohydrates: 69.9 g
Sugars: 47 g
Dietary fiber: 2.4 g
Protein: 5 g
Cholesterol: 63.6 mg
Sodium: 179.1 mg
Creamy Feta Vegetable Dip


Ingredients:
feta cheese, cream cheese, garlic, heavy cream, cayenne pepper, dried thyme, dried parsley, dried oregano, lemon pepper, salt

Directions:
Combine ingredients together using a food processor, until smooth., Serve chilled, with chopped vegetables of choice.
Louisiana Compound Butter


Ingredients:
butter, garlic, cilantro

Directions:
Place softened butter, minced garlic, and finely chopped cilantro in an electric mixer.
Mix on slow speed until all ingredients are well blended.
SLOWLY add hot sauce until well incorporated.
Wrap the ball of butter into a large piece of wax paper; form into a log (with the diameter of the log being the size of a silver dollar].
Place log in freezer until firm.
Cut log into 1/4-inch to 1/2-inch slices and place on top of grilled salmon immediately before serving.
The remaining butter can be stored in an airtight container for up to two months.