xiaoxl/recipe_data huggingface dataset:
Teriyaki Tuna
Category: world-cuisine
By IRACKAWAY

This is a pan seared tuna dish that is best served with grated carrots.

Ingredients:
½ cup teriyaki sauce
1 ½ pounds sashimi grade tuna steaks
2 tablespoons extra virgin olive oil
1  lemon
1 tablespoon sesame seeds
2 teaspoons sea salt
ground black pepper to taste
1  carrot, grated

Directions:
Pour the teriyaki sauce into a shallow dish or bowl, and place tuna steaks in the sauce to marinate. Cover, and allow to marinate for about 45 minutes at room temperature. The steaks will cook more evenly if they are not cold. Heat olive oil in a large skillet over medium heat. Place tuna steaks in the hot oil, and pour in the teriyaki sauce. Squeeze juice from the lemon over the steaks, and sprinkle with sesame seeds. When the bottom is light brown, flip the steaks, and cook until browned on the other side. The center will still be slightly red. Season with sea salt and pepper. Place the tuna steaks onto serving plates, and garnish with grated carrots. Serve the pan drippings as a dipping sauce.

Prep time: 5 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 4 servings

Calories: 303.9
Fat: 9.6 g
Saturated fat: 1.5 g
Carbohydrates: 10.9 g
Sugars: 5.9 g
Dietary fiber: 2.1 g
Protein: 42.9 g
Cholesterol: 77.1 mg
Sodium: 2336 mg
Chimichurri Burger (Dominican Hamburger)


Ingredients:
cabbage, red onion, mustard, mayonnaise, ketchup, tomatoes, avocado, green pepper, garlic cloves, oregano, olive oil, sazon goya con culantro y achiote

Directions:
"In a food processor mix garlic, green pepper, oregano and a tablespoon of olive oil( more if needed], mix into a paste and put aside. In a large bowl add ground beef the two envelopes of Goya culantro with achiote seasoning, 2 tablespoons of the pepper and garlic paste(refrigerate leftover paste and use as a marinate for meats or chicken] and salt and black pepper to taste, mix well and chill in refrigerator for At least 1 hour. Preheat a 12 inch cast iron or regular frying pan and start making oval shaped beef patties  to match the shape of the portuguese bread, cook until desired doneness. Slice onion, tomato and avocado and put on the side. Slice rolls and spread mayonnaise on then, place meat, tomatoes, cabbage, onions and avocado, drizzle mustard and ketchup to taste, enjoy."
Spiced Chicken With Honey-Ginger Glaze


Ingredients:
ground ginger, ground coriander, white pepper, fresh ground pepper, salt, olive oil, chicken thighs, chicken drumsticks, honey, dry sherry, fresh ginger

Directions:
Heat the oven to 325 degrees.
Line rimmed baking sheet with foil.
In a small bowl, combine the ginger, coriander, peppers and salt.
Add just enough oil to make a paste.
Rub the spice paste under and over skin of chicken.
Bake on prepared pan 20 minutes.
Meanwhile, combine the honey, sherry, ginger and lemon juice.
Spoon some of the glaze over the chicken and continue to bake, spooning on additional glaze every few minutes, until chicken is cooked through, about 15 minutes longer.
Makes 4 servings.
Torte Melange
Category: meat-and-poultry
By AUTUMNHEARTS

A scrumptious pastry filled with prosciutto, spinach, and provolone cheese!

Ingredients:
8 sheets phyllo dough
¾ cup dry bread crumbs
1 pound thinly sliced prosciutto
2 (10 ounce) boxes frozen chopped spinach - thawed, drained and squeezed dry
1 pound sliced provolone cheese
4  green onions, sliced
2  banana peppers, seeded and sliced
6 sheets phyllo dough
1  egg
1 teaspoon water

Directions:
Preheat oven to 400 degrees F (200 degrees C). Prepare a 10 inch springform pan with nonstick cooking spray.  Layer 8 sheets of phyllo dough into the bottom and sides of the pan, allowing the phyllo to hang 1/4 inch over the sides.  Sprinkle 1/3 of the bread crumbs evenly into the bottom of the pan.  Layer with 1/3 each of the prosciutto, spinach, provolone, green onions, and banana peppers.  Repeat twice more to form three layers.  Lay the edges of the exposed phyllo over the torte, then layer the remaining 6 sheets of phyllo dough over the top.  Tuck the edges of the phyllo dough into the sides of the pan.  In a small cup, mix together the egg and water. Brush over the top of the pastry. Bake for 30 minutes, then cover loosely with aluminum foil. Continue baking until brown, about 45 minutes.  Let stand 10 minutes before removing from pan and serving.

Prep time: 40 mins
Cook time: 1 hr 15 mins
Total time: 2 hrs 5 mins
Yields: 12 servings

Calories: 388.8
Fat: 24.5 g
Saturated fat: 11.7 g
Carbohydrates: 20.1 g
Sugars: 1.3 g
Dietary fiber: 2.5 g
Protein: 21.9 g
Cholesterol: 74.9 mg
Sodium: 1262.1 mg
Frosted Rhubarb Cookies


Ingredients:
shortening, brown sugar, eggs, flour, baking soda, salt, fresh rhubarb, flaked coconut, cream cheese, butter, vanilla extract, confectioners' sugar

Directions:
Cookies: Cream together the shortening, brown sugar and egg., Sift together the flour, baking soda and salt., Add to creamed mixture., Stir in rhubarb and coconut., Drop by tablespoonfuls onto greased baking sheets., Bake for 12-15 minutes at 350°., Cool and frost., FROSTING: Beat cream cheese, butter and vanilla., Gradually beat in sugar til smooth., Spread over cooled cookies.
Grilled Chicken With Blueberry-Basil Salsa


Ingredients:
olive oil, scallions, blueberries, red onion, lime juice, salt, basil, cilantro leaf, chicken cutlets, cayenne pepper

Directions:
Heat grill to medium-high; lightly oil it. Grill jalapenos until slightly charred and blistered, turning frequently, about 15 minutes.
Using a paper towel, pull off stems and remove skins from chilies. Roughly chop flesh and seeds; set aside.
Meanwhile, grill scallions, turning often, until soft and charred in spots, 3 to 4 minutes; set aside.
Place 2 cups blueberries in a food processor; pulse until coarsely chopped, about five times. Transfer to a medium bowl, and add onion, jalapenos, lime juice, and 1/4 teaspoon salt; stir to combine. Add basil, cilantro, remaining cup blueberries, and oil; stir to combine.
Sprinkle chicken with the remaining 1/4 teaspoon salt and the cayenne. Grill chicken until cooked through, 3 to 4 minutes per side.
Place 4 grilled scallions on each plate, and top with chicken. Serve immediately, topped with a generous spoonful of blueberry salsa. Garnish with basil and cilantro leaves.
Super Simple Pineapple Cake


Ingredients:
flour, sugar, crushed pineapple, vanilla, baking soda, powdered sugar, vanilla, milk

Directions:
Combine flour, sugar, vanilla, baking soda.
Gently mix in undrained can of crushed pineapple. Reserve 2 tablespoons of the pineapple juice to use in the glaze.
Pour into greased and floured 9x13 pan.
Bake at 350 for 35-40 minutes, until center is set. Let cool for 5 minutes.
Frosting: In a separate bowl, combine powdered sugar, vanilla, pineapple juice, and milk. Add more milk if the mixture is too thick. It should be a little runny.
Pour glaze over hot cake.
Japanese Eggplant, Teriyaki Style


Ingredients:
Japanese eggplants, olive oil, reduced sodium soy sauce, sugar, mirin, scallions

Directions:
Heat broiler.
Using a sharp knife, lightly score eggplant flesh in a criss-cross pattern.
Arrange the eggplant skin side up in a single layer on a non-stick broiler pan.
Lightly brush with half the oil; broil 4 inches away from heat source for 3 minutes or until dimpled but not charred.
Meanwhile, in a small bowl combine soy sauce, sugar and mirin.
Turn eggplant slices over and brush with remaining oil; broil 1 minute.
Brush with soy sauce mixture; broil 1 more minute more until eggplant is tender when it's pierced with a knife.
Sprinkle with scallions before serving.
Garlic Cheddar Chicken
Category: world-cuisine
By BAYLOR66

Chicken breasts dipped in garlic butter and Cheddar bread crumbs. NEVER have any leftovers!

Ingredients:
½ cup butter
4 cloves garlic, minced
¾ cup dry bread crumbs
½ cup freshly grated Parmesan cheese
1 ½ cups shredded Cheddar cheese
¼ teaspoon dried parsley
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
⅛ teaspoon salt
8  skinless, boneless chicken breast halves - pounded thin

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 400.4
Fat: 24.9 g
Saturated fat: 14.5 g
Carbohydrates: 8.4 g
Sugars: 0.8 g
Dietary fiber: 0.5 g
Protein: 34.5 g
Cholesterol: 129.2 mg
Sodium: 488.1 mg
Bobo De Camerao (Brazilian Creamy Prawn (Shrimp) and Cassava Ste


Ingredients:
yucca root, olive oil, onions, tomatoes, coconut cream, palm oil, lime

Directions:
Cook the Yucca root in plenty of salted water for 30-40 minutes or until tender enough to mash.
Drain off most but not all of the water and mash the mixture well.
Heat the oil and fry the onions until just starting to brown on a medium heat.
Add the tomatoes and cook for around 5 minutes.
Throw in the prawns with a little salt and pepper along with the coconut cream and allow to melt together.
Add the coriander and mashed Yucca and mix to combine and cook for 5 minutes.   It should be a thick creamy mixture by now, if not cook a little longer to evaporate some of the liquid.
Stir in the palm oil and serve with white rice and a wedge of lime.
Food of the Gods.
TIP:  To lower the fat content, fry the onions in spray oil, use only 70g coconut cream and use the lesser amount of palm oil.   Any leftovers will freeze well.
Lentil-Grain Burgers My Kids Will Eat!


Ingredients:
brown rice, barley, dried lentils, water, carrot, onion, celery, dried oregano, cayenne pepper, garlic powder, paprika, salt

Directions:
Combine all ingredients in heavy pan on med heat.
Bring to a boil; reduce heat to low.
Simmer uncovered 50 min, or until all liquid is gone and mixture is very sticky.
(Don't cook it too fast or it won't be sticky enough to hold together-- if liquid is gone and mixture doesn't seem to stick, add a little more water and continue simmering.] Stir periodically throughout and then frequently near end of cooking time to prevent scorching.
Remove from heat, place in covered container, and chill thoroughly, preferably overnight.
To cook burgers: Preheat skillet on medium, spray lightly with non-stick spray if desired.
Wet hands lightly and shape patties from approx 1/2 cup chilled mixture each.
Cook until browned on both sides-- turn carefully!
Bally's Casino Bread Pudding


Ingredients:
raisins, eggs, milk, sugar, vanilla extract, butter, sugar, light brown sugar, salt, Bourbon, heavy whipping cream

Directions:
Preheat oven to 350 degrees. Tear bread into 2-inch pieces and place in 9-by-13-inch baking dish. Add raisins; set aside. In large mixing bowl, beat eggs with wire whip until well blended. Stir in milk, sugar and vanilla. Pour over torn bread and push bread down with fingers until saturated. Let soak for 3 minutes.
Place pudding pan in larger pan, then fill larger pan with about one inch of hot water (to come halfway up sides of pudding pan]. Bake for 65 minutes.
Meanwhile, in medium saucepan melt butter on medium heat (do not boil]. Add both sugars and beat with wire whip until creamy. Remove pot from heat and beat in whipping cream and salt. Add bourbon and beat thoroughly. You may pour the sauce over the entire bread pudding or over individual servings.
Carnitas


Ingredients:
country-style boneless pork ribs, water, garlic cloves, canned chipotle chiles, adobo sauce, kosher salt, dark rum

Directions:
Cut pork ribs into thirds. Remove any large portions of fat.
Combine pork plus the next five ingredients to a heavy skillet. I used a deep cast iron skillet that works great for the end product. Bring to a boil, reduce to simmer then cover for 1 ¾ hours. Remove cover and reduce liquid by half.
Add the dark rum and continue reducing until all of the liquid has evaporated, stirring occasionally. After the liquid is gone then the pork will start to stick. This is the good part. Continue to stir for another 10 to 15 minutes. The meat will fall apart and brown.
And that’s it. Carnitas. Very good and flavorful.
Mama's Tear & Share Brioche


Ingredients:
milk, sugar, white bread flour, eggs, white bread flour, salt, unsalted butter, icing sugar, hot water

Directions:
Mix the warm milk & yeast in a bowl. Leave to stand for a few minutes.
Sift the 1oz of flour into the milk & yeast mix, add the 1 tsp of sugar & mix well. Leave to stand in a warm place for 10 mins or until frothy (will look a little like mousse!].
While the starter is standing, sift the flour & salt into a mixing bowl. Add the vanilla sugar then rub in the butter. ( rub in method - rub the butter into the flour to create 'bread crumbs' - like you do with short crust pastry]].
When the starter is frothy, whisk in the 2 eggs. When the eggs are fully incorporated, pour the mixture into mixing bowl & stir the ingredients until they come together to form a ball.
Remove the ball of dough & knead on a lightly floured surface for a minute or until no longer sticky.
Place the dough on a lightly floured dish or tray, cover & let rest in a warm place for around 90 minutes or until roughly doubled in size.
When doubled in size, knead the dough again for another minute - just to knock the air out a bit.
Dust a work surface with flour then divide the dough into 12 equal pieces ( cut dough into quarters then cut each quarter into thirds].
Lightly grease a baking tin then place the balls inside - 3 in the middle of the tin & 9 around the edges - make sure there are spaces in between.
Place in a preheated oven at 230 c for around 18 minutes. Start checking the brioche at 15 minutes, remove from oven when pale gold all over.
Remove from tin & allow to cool.Put the icing sugar in a bowl and slowly add a tiny bit of hot water at a time, until you have a thick icing that you drizzle over the brioche. Slowly drizzle the icing over the brioch until it is almost covered.
Tear off a piece when you want & enjoy!
Butternut Squash Soup


Ingredients:
tomatoes, vegetable broth, apple cider vinegar, olive oil, black pepper

Directions:
Remove the skin of the butternut squash (or can substitute it with it's poorer cousin the humble Pumpkin].  Also, clean out the seeds and flesh at the core and discard.
Chop up the butternut squash and the tomatoes and place it in a baking tray.
Dribble 2 table spoons of olive oil and bake it in the oven at 160 degrees for an hour.  When taken out of the oven, the butternut squash would have softened and the tomatoes become mushy.
Pour out the vegetable stock (prefer Heinz brand as low in sodium] and bring it to boil.
Pop in the baked vegetables into the stock and bring it to boil.  Switch off the burner and wait for it to reach room temperature.
Add the Apple Cider Vinegar and use a hand-held blender (personally using Braun MQ735 for the purpose] and puree the vegetables in the stock until it reaches a smooth and shiny consistency.
Reheat the soup on very low fire.
Roast the pumpkin seeds with a few drops of oil until they start popping.
Before serving, use the pepper mill to season the soup with black pepper.  Garnish with the roasted pumpkin seeds and olive oil.
Serve with home-baked bread.
Say a prayer for the chef before you enjoy your soup.
Raw Jackfruit Palya (Mangalorean Dry Side Dish)


Ingredients:
fenugreek seeds, coconut, jaggery, tamarind paste, mustard seeds, turmeric powder, asafoetida powder, curry leaves, olive oil, salt

Directions:
(I used one 20 oz can of Chaokoh young green jackfruit. If using canned jackfruit, drain the water out of the can the previous day and soak the pieces in fresh water overnight to get rid of the saltiness of the brine. Squeeze the jackfruit pieces to drain the extra water in them before dicing them.].
In a skillet, heat 1/4 tsp of oil and saute the red chilies, coriander and fenugreek seeds for couple minutes.
Grind them with coconut, jaggery and tamarind to as fine a paste as you can (Like me, if you have trouble grinding the ingredients without water in your blender go ahead and add 4-5 tbsp of water. Just go easy on the water in the last step].
Heat remaining oil in the skillet and add the mustard seeds and a pinch of asafetida. When the seeds pop, add curry leaves, turmeric powder and jackfruit. Saute for 4-5 minutes.
Add the ground paste, salt to taste and 1/2-1 cup water. Cover and cook on low heat for 15-20 mins or until the jackfruit is tender stirring occasionally.
Grape Caesar Salad


Ingredients:
romaine lettuce, iceberg lettuce, seedless grapes, gorgonzola, swiss cheese, parmesan cheese, butter, parmesan cheese, olive oil, lemon juice, Worcestershire sauce, garlic clove, salt, fresh coarse ground black pepper

Directions:
Tear lettuce into bite sized pieces into bowl. Add grapes and Gorgonzola, or Swiss cheese, and toss. Sprinkle croutons and Parmesan cheese over salad. Pour some of the dressing over salad and toss, taste, and add more dressing as desired.
Parmesan Cheese Croutons:.
Toss bread cubes with butter and Parmesan cheese in skillet. Toast over moderate heat until golden brown; stir frequently.
Lemon Dressing:.
Measure olive oil into small bowl. Whisk in lemon juice until completely combined. Whisk in remaining ingredients and serve.
Newfoundland Jigg's Dinner
Category: main-dish
By MomWhoCooks

A traditional Newfoundland meal, comparable to Corned beef and cabbage. Newfoundland is Canada's easternmost province, and is an island in the Atlantic. Make sure that the split peas are securely tied into a cloth bag (pudding bag), a dish towel or cheesecloth, if they escape you will not have a dinner, you will have pea soup!!

Ingredients:
1 (3 pound) boneless corned beef brisket
1 ½ cups yellow split peas
1 large head cabbage, quartered
1 medium turnip, peeled and cubed
6  carrots, peeled and cut in chunks
6 large potatoes, peeled and quartered
2 tablespoons butter
½ teaspoon black pepper
1 ½ cups all-purpose flour
2 teaspoons white sugar
2 teaspoons baking powder
¾ cup water

Directions:
Cover the corned beef with cold water and soak overnight in the refrigerator. Drain the beef and place in a large Dutch oven.  Cover with fresh water.  Place the yellow peas in a triple layer of cheesecloth and tie securely.  Place the bag inside the Dutch oven with the beef.  Bring to a boil, then reduce to a simmer and cook for 2 hours. After 2 hours, add the chopped cabbage, turnip, and carrots to the pot.  Simmer for 25 minutes. Add the chopped potatoes and simmer an additional 20 to 25 minutes, or until all of the vegetables are fork tender. While the vegetables are cooking, prepare the dumpling dough as follows: Combine the flour, sugar, and baking powder in a bowl, then add the water a little bit at a time to make a pasty dough.  You may not need to add all of the water.  Divide the dough into 6 balls.  Be careful not to over-handle the dough. During the last 5 to 10 minutes of simmering the vegetables, place the dough balls on top of the vegetables and cover with a lid.  Allow the dumplings to steam in the pot for 7 minutes. When the dumplings are cooked through, remove all ingredients from the pot and arrange on a warm serving platter.  Remove the cooked peas from the cheesecloth bag and mash with the butter and black pepper.  Serve alongside the beef and vegetables.

Prep time: 30 mins
Cook time: 3 hrs
Total time: 11 hrs 30 mins
Yields: 6 servings

Calories: 957.6
Fat: 23.7 g
Saturated fat: 9 g
Carbohydrates: 143.9 g
Sugars: 16.4 g
Dietary fiber: 16.3 g
Protein: 45.8 g
Cholesterol: 107.6 mg
Sodium: 1433.9 mg
Caprese Ultimo


Ingredients:
tomatoes, fresh mozzarella ball, red bell pepper, basil leaves, green beans, olive oil, olive oil, garlic, sea salt

Directions:
Pre-heat oven to 400.
Cut peppers into 1" wide strips.
Put 2 tblspns olive oil in a pyrex baking dish and lay out the pepper strips skin side up in the dish.
Roast peppers in oven for 25-30 minutes or until skins start to loosen or brown.
Put 6 tblspns olive oil in a deep 12" frying pan and heat until oil starts to move.
Put garlic in oil, stir once and immediately remove from heat. The garlic should be flash fried brown, do not burn.
Remove garlic from oil and set aside.
Return oil to heat and add string beans and fry for about 1 minute or until just tender.
Remove beans and set aside.
Remove oil from pan and set aside to cool.
Remove peppers from oven and set aside to cool to room temperature.
Slice tomatoes and mozzarella into 1/2 inch rounds.
Arrange tomatoes on a dinner plate and top each round with a basil leaf and a mozzarella round.
Arrange beans and pepper strips on plate and sprinkle all with sea salt to taste.
Pour cooled olive oil over tomato stacks and dab each stack with balsamic.
Put a small amount of the flash fried garlic on top of each tomato stack.
Serve with scampi, salmon fillet or a steak.
Mangiare! (no I'm not Italian but the words enhance the experience].
Shrimp (or Chicken) with Cashew Nuts


Ingredients:
shrimp, boneless skinless chicken breast, cornstarch, cashews, green onion, garlic, onion, green pepper, light soy sauce, red wine vinegar, cornstarch, water

Directions:
Combine sauce ingredients and set aside.
Mix shrimp with cornstarch.
Heat oil*.
Deep-fry shrimp (or chicken] until color changes.
Drain.
Remove.
Deep-fry cashews in large strainer until light brown (about 30 seconds].
Drain, Remove.
Reheat 2 T.
oil in wok.
Fry chilies until dark brown.
Add scallion and garlic.
Stir-fry 30 seconds.
Add onion, stir-fry 1 minute.
Add green pepper, stir-fry 30 seconds more.
Remove chilies.
Pour in sauce, bring to a boil.
Add shrimp (or chicken] and nuts.
Mix until shrimp (or chicken] and nuts are glazed.
Removed to serving platter.
Serve over rice.
*You don't HAVE to deep-fry the shrimp and cashews, I usually stir-fry them in 1 T.
oil* I use peanut oil for this recipe.
Chocolate Broiler Cake


Ingredients:
all-purpose flour, sugar, baking powder, salt, butter, milk, eggs, vanilla

Directions:
Preheat oven to 350.
Sift together dry ingredients into a large mixing bowl. Add a little bit more than half of the milk and beat two minutes.
Add butter, remaining milk, eggs, vanilla, and melted chocolate. Beat 2 more minutes.
Bake in either 2 8" layers or one 9" square pan. Bake about 30-35 minutes for 8" pans or 40-45 minutes for the 9" pan. You can also double this for a 9 x 12" cake.
Top with Broiled Frosting.
Basic Cheese Quiche


Ingredients:
eggs, cheddar cheese, gruyere cheese, half-and-half, salt, cayenne

Directions:
Preheat oven to 425°; prick the crust all over with a fork.
Line it with tin foil and weight the bottom with a pile of dried beans, rice, or other weights that will sit flat on the surface.
Bake 12 minutes; remove from the oven and carefully remove the weight and foil; turn the oven to 325°.
In a bowl, combine the eggs, cheese, cream, and seasonings; beat until well blended.
Place the baked crust on a baking sheet; pour the egg mixture into the crust, right to the top.
Carefully transfer the baking sheet to the oven; bake 30-40 minutes, until the mixture is set but still moist; it should still jiggle just a little in the middle (cover pie crust edges with foil if getting too brown].
Cool on a rack; serve warm or at room temperature.