xiaoxl/recipe_data huggingface dataset:
Salmon Casserole Surprise
Category: main-dish
By inspirepassion

This flavorful casserole is a comfort food dish!

Ingredients:
4 cups sliced potatoes
1 (16 ounce) can salmon, drained (liquid reserved) and salmon flaked
1 cup milk, or as needed
3 tablespoons butter
3 tablespoons all-purpose flour
½ cup mayonnaise
½ cup grated Parmesan cheese
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Mix reserved liquid from salmon and enough milk to make a total of 2 cups together in a measuring cup or bowl. Preheat oven to 375 degrees F (190 degrees C). Generously grease a casserole dish. Melt butter in a saucepan over medium-low heat. Stir flour into melted butter and cook until dissolved, about 1 minute. Gradually add milk mixture to butter-flour mixture; cook, stirring constantly, until sauce is thickened and smooth, 5 to 10 minutes. Layer potatoes, salmon, and sauce, alternating 1 or 2 times, into the prepared casserole dish. Whisk mayonnaise, Parmesan cheese, Worcestershire sauce, and mustard together in a bowl; pour over casserole. Bake in the preheated oven until casserole is bubbling, about 30 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 450.5
Fat: 28.6 g
Saturated fat: 8.7 g
Carbohydrates: 24 g
Sugars: 3.1 g
Dietary fiber: 2.4 g
Protein: 24.1 g
Cholesterol: 64.2 mg
Sodium: 557.7 mg
Banana Pancakes With Blistered Berries


Ingredients:
old fashioned oats, baking soda, cinnamon, fine salt, nutmeg, bananas, eggs, honey, vanilla extract, unsalted butter, blueberries, coconut flakes, maple syrup

Directions:
Preheat the oven to 200 degrees F.
Add the oats to a food processor and process until they resemble coarse flour. Add the baking soda, cinnamon, salt and nutmeg. Pulse a few more time to mix together.
Mash the bananas in a large bowl until smooth. Add in the eggs and mix well, then add the honey and vanilla and stir. Add the dry mixture to the wet and fold with a rubber spatula until a batter forms.
Put a griddle on medium heat and grease with some of the butter. Drop 1/4 cup of the batter per pancake onto the griddle. Cook the pancakes on each side until golden brown, 2 to 3 minutes per side. Transfer to the warm oven and continue with the remaining batter, adding more butter when needed.
To make the berries, set a dry saute pan over high heat. Add the blueberries and swirl the pan to avoid sticking. Heat until the berries are just starting to change to a deep purple color and beginning to blister and open.
Pour the berries over the pancakes and sprinkle with the coconut if using. Drizzle with the syrup. Serve immediately.
Sweet With Heat Pizza/Dipping Sauce


Ingredients:
olive oil, garlic cloves, onion, whole tomatoes, tomato paste, tomato sauce, dried parsley, dry oregano, dry basil, sugar, ground pepper, salt, crushed red pepper flakes

Directions:
Sautee onion, garlic, and red pepper in olive oil until onion and pepper is soft.
Put into large pot.
Add tomatoes breaking them up by squeezing with hands,through fingers, add rest of ingredients.
Bring to boil.
Cover and reduce heat to simmer and simmer for 40 minutes with lid tilted to let steam out but still cover pot (CAUTION, MIXTURE WILL SPIT].
Stir every 5 minutes by removing from heat until mixture stop bubbling so as not to get "spit" on.
Remove from heat and let mixture cool.
Put mixture in blender and puree until lumps are all gone.
Use immediately or refridgerate/freeze until needed. (The longer it sits in the fridge, the better it tastes].
Poached Peaches in Mint Syrup


Ingredients:
water, sugar, mint leaves, mint sprigs

Directions:
Combine water and sugar in a deep saucepan and bring to a boil over medium-high heat, stirring occasionally. Reduce heat to a simmer and add peaches. Simmer 5 minutes.
Remove peaches from syrup, and put peaches in a bowl.
Stir the torn mint leaves into syrup and simmer 1 minute.
Pour the hot syrup over the peaches.
Cool and refrigerate several hours.
To serve: place each peach in a small bowl, spoon syrup over and garnish with mint sprig.
Crusted Asparagus (Uberkrustete Spargel)


Ingredients:
asparagus, butter, parmesan cheese, heavy cream, half-and-half

Directions:
Place the cooked asparagus in a buttered baking dish.
Dot with butter and sprinkle with the cheese.
Add the cream and season with salt and pepper.
Bake in a preheated 450F (230C] oven 10 to 15 minutes, until the topping is golden brown.
Asian Sesame Dressing


Ingredients:
white wine vinegar, soy sauce, sugar, dry crushed red pepper

Directions:
Stir together all ingredients.
Cover and chill until ready to serve.
Note:  I think with this recipe I will try to infuse the red pepper into the vegetable oil.
Coconut Oil Sugar Cookies
Category: desserts
By Kristonia

This is a variation on the sugar cookie using coconut oil. It tastes similar to a shortbread cookie, but they are very moist and delicious. Roll tops of cookies in sugar and/or colored sugar before baking for a festive treat. Cinnamon and sugar works well, too.

Ingredients:
1 ¼ cups white sugar
½ cup butter, softened
½ cup coconut oil
3  egg yolks
1 ½ teaspoons vanilla extract
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly. Beat sugar, butter, and coconut oil together in a large bowl with an electric mixer until light and fluffy. Beat in egg yolks and vanilla extract. Add flour, baking powder, and baking soda gradually; mix until dough just comes together. Mix dough with hands to fully incorporate ingredients. Roll dough into walnut-size balls and place 2 inches apart onto baking sheet. Bake in the preheated oven until cookie tops are cracked, 10 to 12 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 32 cookies

Calories: 245.3
Fat: 13.6 g
Saturated fat: 9.9 g
Carbohydrates: 29.3 g
Sugars: 15.7 g
Dietary fiber: 0.5 g
Protein: 2.4 g
Cholesterol: 53.7 mg
Sodium: 127.8 mg
Roast Chicken With Vegetables


Ingredients:
chicken, onion, lemon, acorn squash, carrots, potatoes, chicken broth, leeks, salt, pepper

Directions:
Remove giblets from chicken& discard (or use to make giblet gravy].
Place chickens into a large shallow roasting pan.
Tuck onions into cavity; squeeze lemon over chicken& tuck into cavity.
Peel& seed squash; cut into 2 inch cubes.
Peel carrots& cut into 2 inch rings.
Peel& quarter potatoes.
Scatter these vegetables around the chickens.
Pour broth over top of everything.
Bake in the center of a preheated 350F oven for 35 minutes.
Meanwhile, slice off dark green portions of leeks, leaving the pale green& white portion intact& slice in half lengthwise.
To wash away the sand, fan the layers under cold running water.
Seed peppers& cut into cubes.
Remove chicken from oven, stir vegetables& baste the chicken.
Scatter leeks& peppers around the chicken and sprinkle with salt& pepper.
Continue roasting, basting 2 or 3 more times, for another 35 to 45 minutes.
Remove chickens to a large platter; remove lemon& onions from cavity& discard.
Pile roasted vegetables around the chickens& serve.
Garlic Cauliflower


Ingredients:
cauliflower, garlic, butter, salt, black pepper, red pepper flakes

Directions:
Seperate cauliflower into flowerets, rinse and place in steamer basket and place over boiling water.
Cover and steam for 10 minutes or until crisp tender.
While the cauliflower is steaming, saute the garlic in butter until lightly browned.
Add broth, salt and pepper.
Add cooked cauliflower and toss to coat.
Serve at once.
Fettuccine in Cayenne Cream Sauce


Ingredients:
fettuccine, heavy cream, Fontina cheese, parmesan cheese, salt, cayenne pepper, fresh parsley leaves

Directions:
Cook fettuccine as directed on package, drain; return to pan; set aside and keep warm.
In small pan over medium heat, bring cream to a boil; immediately lower heat and simmer for 5 minutes.
Reduce heat to very low and gradually add both cheeses, stirring constantly; do not boil.
Stir in salt and cayenne to your taste, starting with the smaller amount of cayenne first. ( We like ours best with the 1 t. of cayenne].
Add sauce, roasted peppers and 2 T. parsley to the fettuccine, toss to coat.
Turn fettuccine into serving bowl and sprinkle with the remaining parsley.
Barbecued Pork--Chinese Style


Ingredients:
pork, salt, five-spice powder, hoisin sauce, Chinese barbecue sauce, soy sauce, dry sherry, honey, garlic cloves

Directions:
Trim fat off pork and cut meat into pieces about the size of pork chops, 3/4 inch thick.  (If using pork tenderloin, cut in half lengthwise].
Combine the marinade ingredients in a large mixing bowl and mix thoroughly.
Dip each piece of pork into the marinade to coat well.
Cover and refrigerate for 4 hours or overnight.
Place pork pieces on a barbecue grill over medium heat and barbecue for about 30 minutes or until fully cooked, turning once or twice while cooking.
During the last 10 minutes, baste with the marinade.
Tip: Barbecued pork has the best flavor when cooked over charcoal, but it can also be cooked in the oven.
Line a roasting pan with foil and add some water to prevent smoking.
Put the pan on the lower rack.
Place the pork on the upper rack, 3 inches from the heat source.
Broil pork pieces 2 minutes on each side.
Brush with marinade; reduce heat to 350°F and roast for 30 minutes.
Divide leftover pork into 4-ounce packages and freeze.
Bak Ku Teh (Pork Rib Tea Soup)


Ingredients:
garlic clove, water, cinnamon stick, star anise, sugar, salt, dark soy sauce, soy sauce, red chile, white rice

Directions:
Combine the pork, garlic, and water in a large saucepan; bring to a boil and cook for 5 minutes.
Skim and discard the scum from the surface. Add the cinnamon, star anise, peppercorns, sugar, salt, and soy sauce.
Reduce the heat to low and simmer until the pork is tender, about 45 minutes.  Discard the excess fat from the soup before serving.
Serve the soup in deep bowls with 3 to 4 rib pieces per serving.
Combine soy sauce and chiles to taste in small bowls as a dipping sauce for the ribs. Serve bowl of rice on the side.
Pearly Soda Play Clay


Ingredients:
baking soda, cornstarch, water

Directions:
Stir the soda and cornstarch together in a saucepan then add water and mix well.
Cook over low heat, stirring frequently for about 5 minutes then cook another 2-5 minutes while stirring constantly until it looks like mashed potatoes.
Remove the pan from the heat, set aside and let cool.
When cool, put on your floured breadboard and knead it, adding more cornstarch as needed until it's a smooth workable clay.
For tinted clay, knead in a few drop of food coloring.
Create clay masterpieces!
Let creations dry overnight.
Store leftover clay airtight in the fridge, it'll stay good for a couple of days.
Romanian Zacusca


Ingredients:
eggplants, onions, salt, black pepper, tomato paste, olive oil

Directions:
Over an open flame (gas stove or grill] completely blacken the skins of the eggplants and peppers.
Peel skins off immediately. Easiest way to get the last bits off is to do it under a slow running faucet.
Puree each of the three vegetables separately in a food processor. And place each in a separate bowl when you are finished.
Place oil and onion in a large pot.
Saute onions for about 4 minutes over medium-low heat.
Add eggplant, onion, salt and pepper.
Cook until a thin layer of oil remains on top and when a spoonful of zacusca is removed, only the oil should run off the spoon, not the zacusca.
Taste and adjust salt and pepper to meet your tastes.
Spoon mixture into sterilized jars of your choosing. It is easiest if they are all the same size.
Wipe rims clean and place clean lids and rings on jars.
Place into a single layer in large pot (water bath canner if you have one].
Fill pot with water up to the necks of the jars. Bring to a boil and boil for 20 minutes.
Remove from heat and allow to cool in water bath.
When cool remove from water and you are ready to go. If oil separates just mix it back in when ready to serve.
NOTE: My original Romanian recipe calls for a full Liter of oil but results in a much heavier and oilier zacusca. I cut mine back substantially from the original.
Peach Melba Muffins


Ingredients:
flour, baking powder, salt, sugar, egg, butter, milk, raspberries, sugar, flour, butter

Directions:
Sift flour, baking powder, salt and 1/3 cup sugar together.  Stir in the eggs, butter, and milk just until moistened.  Fill prepared muffin cups half full.  Cover with fruit.  Top with remaining batter.
Mix the remaining 1/2 cup sugar, 1/3 cup flour, and 1/4 cup batter together until crumbly.  Sprinkle over the muffins.  Bake at 400º for 20 minutes.
Berry Banana Shake - Delicious and Simple!


Ingredients:
milk, frozen strawberries, frozen raspberries, banana, peanut butter

Directions:
Combine milk and frozen berries in blender and blend (If blender has a "frappe" mode, this is best. Otherwise, any blender setting will work.].
Add banana and blend.
Add peanut butter if desired and blend.
Serve some immediately and if you want, freeze the rest in cups for several hours and it gets a slushie-like quality.
Homemade Toothpaste


Ingredients:
baking soda, salt, peppermint

Directions:
Mix baking soda and water together to form paste.  If you so choose, add several drops flavoring.
Store in jar.
To use, dip damp toothbrush in jar.
Ratatouille With Italian Sausage


Ingredients:
olive oil, onion, garlic cloves, eggplant, green bell pepper, zucchini, mushroom, crushed tomatoes, basil

Directions:
Boil sausages in water until fully cooked., Cool and cut into slices., Prepare vegetables while sausage is cooking and cooling., In a large skillet or wok, heat oil., Add onion and garlic., After 5 minutes add eggplant., After 5 minutes add bell pepper., After 5 minutes add zucchini., After 5 minutes add mushrooms., After 5 minutes add can of tomatoes, seasonings, and sausage., Heat through and serve.
Thick Cut-Out Sugar Cookies


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

Directions:
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, mixing well after each. Mix in the vanilla.  Combine flour, baking powder, and salt; stir into the sugar mixture. Cover dough and chill for at least one hour.
Preheat the oven to 375 degrees F (190 degrees C]. Grease cookie sheets. On a floured surface, roll the dough out to 1/2 inch thick and cut into desired shapes using cookie cutters. Place 2 inches apart on to the prepared baking sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Delicious Steak With Onion Marinade


Ingredients:
olive oil, olive oil, red onion, light brown sugar

Directions:
Heat the oil in a heavy-based pan and cook the onion over a low heat for 15 minutes, until soft.
Add the sugar and vinegar and simmer until syrupy.
Season, tip into a dish and set aside.
Heat a non-stick griddle or frying pan until very hot.
Add the steaks and cook for 1 ½ minutes on each side. (Longer if you prefer it well done].
Top the steaks with the onion and serve with spinach, roasted tomatoes and mashed potato on the side.
My Mediterranean Couscous Salad


Ingredients:
chicken broth, couscous, olive oil, artichoke hearts, diced tomatoes, green chilies, feta cheese, pine nuts, green onions, garlic, basil, mint, parsley, romaine lettuce

Directions:
Bring broth to a boil and stir in couscous.  Cover and return to a boil then remove from heat.  Let stand 5 minutes.
Drizzle with olive oil, fluff with a fork and cool.
Combine and toss all but the romaine or baby spinach.
Serve over the lettuce or spinach.
Grilled Peaches and Cream
Category: desserts
By OLIVIA17

This is an easy grilled peach dessert! I use a honey nut flavored cream cheese spread and it's wonderful! Drizzle a little extra honey after they're grilled and they're perfect!

Ingredients:
4  peaches, halved and pitted
2 tablespoons clover honey
1 cup soft cream cheese with honey and nuts
1 tablespoon vegetable oil

Directions:
Preheat a grill for medium-high heat. Brush peaches with a light coating of oil. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was. Grill for 2 to 3 more minutes, or until the filling is warm. Serve immediately.

Prep time: 15 mins
Cook time: 8 mins
Total time: 23 mins
Yields: 8 servings

Calories: 139
Fat: 10.2 g
Saturated fat: 5 g
Carbohydrates: 11.6 g
Sugars: 11.5 g
Protein: 1.1 g
Cholesterol: 31.9 mg
Sodium: 135 mg
Crusted Baked Chicken With Tarragon Cream Sauce


Ingredients:
boneless skinless chicken breast halves, boneless skinless chicken thighs, flour, salt, white pepper, egg, dry mustard, dried tarragon, butter, chicken broth, white wine, dried parsley, dried tarragon, lemon juice, heavy cream, cornstarch

Directions:
Pound chicken to an even thickness.
In bowl #1 mix the flour, salt and pepper.
In bowl #2 whisk the egg with mustard and garlic salt.
In bowl #3 mix the bread crumbs, tarragon and Italian seasoning.
Dip the chicken in flour, shaking off excess, then in egg, then in crumbs, coating well.
Place in a lightly buttered roasting pan (safe for stovetop use.] Drizzle chicken with melted butter and bake at 375 degrees F for 20-25 minutes or till juices run clear.
Remove chicken to a warm platter and cover to keep warm.
Place roasting pan on stove burner over medium-high heat and add broth or wine to deglaze pan, scraping up browned bits. Add dried herbs and cook till reduced, 2-3 minutes. Add lemon juice, cream and salt and pepper. Bring to a boil, then whisk in the flour; simmer 1-2 minutes until thickened.
Pour sauce over chicken and serve with mashed potatoes or rice.
Orange Rice Pudding With Minted Orange/Cranberry Glaze


Ingredients:
dried cranberries, honey, of fresh mint, half-and-half, milk, raw sugar, vanilla beans, pure vanilla extract, orange zest, eggs, basmati rice, dried cranberries, mint sprigs

Directions:
ORANGE/CRANBERRY GLAZE: Place the orange juice and cranberries in a small saucepan. Bring to simmer over medium heat and reduce mixture by half. This should take about 15 minutes. Stir in the honey.
Rub the mint leaves vigorously between your fingers to release the natural oil then stir into the glaze.
Let mixture stand 10 minutes, then remove the mint.
PUDDING: In a medium size saucepan, place the half and half and milk. Add the raw sugar, vanilla bean or extract and orange zest.
Bring to a simmer over medium heat, stirring continually until the sugar is dissolved. Place the eggs in a medium mixing bowl. Now {{slowly}} pour the hot milk liquid into the eggs while whisking constantly until the liquid is absorbed. Next, whisk in the orange juice and stir in the hot rice and dried cranberries.
Pour the mixture back into the saucepan and cook over medium heat until the mixture becomes hot and slightly thickened, approximately 3-4 minutes. Keep stirring constantly to avoid scorching.
Preheat oven to 350 degrees. Spray or butter a 9x9 inch baking dish.
Pour the warm pudding into the prepared baking dish and bake in oven for 15 minutes, or until the pudding is {{softly}} set (the mixture should "jiggle" when dish is shaken.].
Use an ice cream scoop to portion out the pudding. Drizzle the prepared orange/cranberry glaze over each serving and garnish with fresh mint leaves if desired.
Each serving is approximately 7 ounces.
Pistachio Crusted Salmon


Ingredients:
salmon steaks, pistachios, extra virgin olive oil, butter, lemon

Directions:
Generously sprinkle both sides of salmon with Seafood Magic (about 2-3 teaspoons total].
Put pistachios and olive oil in a food processor and grind.
Evenly distribute the crushed nuts on both sides of the salmon, pressing in with your fingers.
Melt the butter in a large skillet and add the juice of 1/2 a lemon.
Add salmon steaks to the skillet over medium heat, cooking each side for 3-5 minutes.
Turn off heat and keep covered in the skillet until ready to serve.
Season the salmon steaks with the juice of the other 1/2 of lemon.
Shrimp and Scallop Risotto


Ingredients:
butter, olive oil, garlic cloves, medium shrimp, bay scallops, sea scallops, parsley, yellow onion, long grain white rice, chicken broth, water, salt, black pepper, celery, carrots, tomatoes, asparagus spears, parmesan cheese

Directions:
Heat butter and oil in 6 quart pot on medium heat.
Add garlic and sauté for 1 minute.
Add shrimp, scallops, and parsley, and sauté, stirring often, for 3 minutes.
Transfer mixture to plate with slotted spoon.
In the drippings, sauté the onion until limp- about 5 minutes.
Stir in rice, broth, water, salt, and 1/8 tsp of the pepper.
Bring to a simmer, reduce heat to low, cover and cook 10 minutes.
Add celery, carrots and tomato, cover and simmer for 5 minutes.
Lay asparagus on top, cover and simmer 5 minutes longer or until asparagus and rice are tender.
Stir in seafood mixture and heat to serving temperature.
Stir in cheese and remaining pepper.
Grilled Asparagus


Ingredients:
asparagus, olive oil, lemon, chives

Directions:
In a bowl toss asparagus with oil, salt and pepper.
Grill over high heat, turning asparagus as they brown (7-10 minutes depending on thickness of asparagus].
Remove to serving dish and squeeze the lemon or orange over all and then sprinkle with chives.
Portobello "philly Cheese Steak" Sandwich


Ingredients:
extra virgin olive oil, onion, portabella mushrooms, red bell pepper, fresh oregano, dried oregano, fresh ground pepper, all-purpose flour, vegetable broth, reduced sodium soy sauce

Directions:
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.
Salmon and Corn Muffins With Cheese Spread


Ingredients:
cream cheese, lemon juice, fresh chives, canned salmon, fresh parsley, red bell pepper, self-raising flour, butter, milk, buttermilk, egg, gouda cheese

Directions:
For Cheese Spread: Combine ingredients in a sml bowl & refrigerate for use w/muffins.
For Muffins: Preheat oven to 375°F & lightly grease 12-ct muffin tin (or spray w/PAM].
Combine flaked salmon, corn, parsley & red bell pepper in a sml bowl & set aside.
Sift flour into a med-sized bowl & rub in butter.
Add milk, buttermilk + egg & stir till combined. Add salmon mixture & stir till combined.
Spoon mixture equally into 12-ct muffin tim, sprinkle w/cheese, bake for about 30 min & serve w/cheese spread.
NOTE: The recipe noted that "Muffins are best eaten hot from the oven, but can frozen for up to 2 months".
Chicken Shrimp Gumbo


Ingredients:
diced tomatoes, green pepper, onion, butter, flour, salt, chicken, thyme, shrimp, parsley

Directions:
Cook green pepper and onion in butter in a large saucepan until tender but not brown.  Stir in flour.  Add tomatoes, cooked chicken, tsp of the salt, thyme, and hot pepper sauce.  Cover and simmer for 20 minutes.
Meanwhile, bring 2 cups of water to a boil in a large saucepan.  Stir in rice and 1 tsp salt.  (You may also want to add additional butter in at this time.]  Cover tightly for 20 minutes.  Remove from heat and let stand until all liquid is absorbed, about 5 minutes.
Add shrimp to gumbo and continue to cook for an additional 5 minutes.  Stir parsley into rice.
To serve, combine stew and rice into individual serving bowls.