xiaoxl/recipe_data huggingface dataset:
New England Clam Chowder III
Category: soups-stews-and-chili
By TONY30

Institutional size!

Ingredients:
½ cup butter
1 cup all-purpose flour
8  onions, chopped
2 bunches celery, chopped
1 gallon milk
18 (16 ounce) cans minced clams, drained with juice reserved
4 quarts chicken broth
2 quarts heavy cream
2 tablespoons chopped fresh thyme
salt and pepper to taste

Directions:
In a small saucepan over medium heat, melt butter.  Stir in flour all at once and continue to cook and stir until it again becomes bubbly at the edges.  Remove roux from heat and set aside. In a 10 gallon pot over medium heat, cook onions and celery until just tender.  Meanwhile, place milk in a large double boiler and cook slowly over simmering water.  Whisk in the roux and cook the milk until thickened, stirring frequently. Stir clam juice and chicken broth into the large pot and bring to a boil. Then stir in the thickened milk. Bring that just to a simmer, then stir in the heavy cream, thyme and clams. Simmer 10 minutes more, then season with salt and pepper.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 5 gallons

Calories: 281.3
Fat: 13 g
Saturated fat: 7 g
Carbohydrates: 11.1 g
Sugars: 3.3 g
Dietary fiber: 0.4 g
Protein: 28.5 g
Cholesterol: 108.1 mg
Sodium: 352.3 mg
Zippy Chicken Mushroom Soup


Ingredients:
fresh mushrooms, onion, celery, carrot, butter, all-purpose flour, chicken broth, fresh ground black pepper, dried thyme, half-and-half cream, fresh parsley, lemon juice, salt

Directions:
In a Dutch oven, saute the mushrooms, onion, celery and carrot in butter until tender.
Stir in flour until blended.  Add the broth and seasonings; mix well.
Bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes.
Stir in the cream, chicken, parsley, lemon juice and salt; heat through (do not boil].
Macaroni & Cheese


Ingredients:
elbow macaroni, butter, flour, skim milk, salt, dry mustard, pepper, garlic powder, sharp cheddar cheese, swiss cheese

Directions:
Cook macaroni about 5 minutes and drain., Meanwhile, melt butter over medium heat in large saucepan., Whisk in flour and cook 1 minute., Gradually whisk in milk and add salt, mustard, garlic powder, and pepper., Cook, stirring constantly, until thicked and just beginning to boil., Reduce heat and simmer 5 minutes., Remove from heat., Add cheeses and stir until melted., Stir in macaroni and transfer to greased 2 1/2 quart casserole dish., Bake at 350 degrees for 25 minutes., Let stand 5 minutes before serving.
HOMEMADE HOLIDAY EGGNOG


Ingredients:
granulated sugar, heavy cream, milk, cinnamon stick, sea salt, vanilla extract

Directions:
In a medium bowl, add egg yolks and sugar; whisk until light in color and creamy (this help from curdling].
In a medium saucepan over medium heat, add cream, milk, cinnamon stick and salt; stir until mixture just starts simmering. Slowly temper the egg mixture by whisking hot cream mixture a little at a time. When half the hot liquid is combined with egg mixture, transfer it to the saucepan. Whisk continuously for 2 minutes.
Remove from the heat and add vanilla; stir to combine. Strain mixture using a fine sieve placed over a bowl or measuring cup; discard what are in the sieve. Pour eggnog into a container or a pitcher and cover with cling film. Transfer to the refrigerator until cold.
When ready to serve, stir the eggnog, add ice cubes in tall glasses, pour rum if desired and sprinkle with nutmeg. Yield 4 cups.
Omelet in a Bag
Category: breakfast-and-brunch
By Mary Ann Lackey

Great for when there are picky eaters in the crowd.  Can make as many as needed or just one if you like. Got this from an internet friend.  Good served with fruit and coffee cake.

Ingredients:
2  eggs
2 slices ham, chopped  (Optional)
½ cup shredded Cheddar cheese
1 tablespoon chopped onion  (Optional)
1 tablespoon chopped green bell pepper  (Optional)
2 tablespoons chopped fresh tomato  (Optional)
1 tablespoon chunky salsa  (Optional)
2  fresh mushrooms, sliced  (Optional)

Directions:
Crack the eggs into a large resealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs. Open the bag, and add the ham, cheese, onion, green pepper, tomato, salsa, and mushrooms. Squeeze out as much of the air as you can, and seal the bag. Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.

Prep time: 15 mins
Cook time: 13 mins
Total time: 28 mins
Yields: 1 omelet

Calories: 483.5
Fat: 33.7 g
Saturated fat: 16.7 g
Carbohydrates: 7.9 g
Sugars: 3.3 g
Dietary fiber: 1.9 g
Protein: 37.7 g
Cholesterol: 463.2 mg
Sodium: 1321.7 mg
Mexican Quinoa
Category: side-dish
By Occasional Cooker

As a healthier alternative to Mexican or Spanish rice, this version uses gluten-free quinoa instead of rice for its additional protein and fiber and great taste. However, it still has all the great flavor and spices of your usual Mexican or Spanish rice dish.

Ingredients:
1 tablespoon olive oil
1 cup quinoa, rinsed
1 small onion, chopped
2 cloves garlic, minced
1  jalapeno pepper, seeded and chopped  (Optional)
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 envelope gluten-free taco seasoning mix
2 cups low-sodium chicken broth
¼ cup chopped fresh cilantro

Directions:
Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in the hot oil until onion is translucent, about 5 minutes. Add garlic and jalapeno pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes. Mix undrained can of diced tomatoes with green chiles,   mix, and chicken broth into quinoa mixture. Bring to a boil, reduce heat to medium-low, and simmer until liquid has been absorbed, 15 to 20 minutes. Stir in cilantro.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 244
Fat: 6.1 g
Saturated fat: 0.7 g
Carbohydrates: 38.1 g
Sugars: 2.8 g
Dietary fiber: 4.8 g
Protein: 8.1 g
Cholesterol: 2 mg
Sodium: 986.1 mg
Marinated Feta Cheese With Capers and Olives


Ingredients:
feta cheese, garlic, peppercorn, bay leaf, capers, oregano sprig, olive oil, tomatoes

Directions:
Cut feta cheese into cubes. Slice garlic. Place peppercorns and corriander seeds in a mortar and crush lightly with pestle.
Pack the feta cubes into a large preserving jar with bay leaf, interspersing layers of cheese with garlic, crushed peppercorns and corriander, capers, olives and the fresh oregano sprigs.
Pour enough olive oil in jar, to cover. Close tightly and leave to marinate for 2 weeks in the refrigerator.
Lift out the feta cubes and serve on toasted bread with chopped tomatoes and a little of the flavored oil.
Strawberry Float


Ingredients:
"vanilla ice cream"

Directions:
"Put 1 scoop of ice cream in glass first. Fill half the glass with soda. Then add the other scoop of ice cream. Add as much soda to fill the glass (watch out for the froth!]."
Rick's Banana Bread


Ingredients:
bananas, sugar, eggs, flour, baking soda, salt, pure vanilla extract, raisins, dried cranberries, nutmeg, cinnamon

Directions:
"Mix together all the ingredients. Lightly grease two loaf pans and pot the batter inches Bake at 325 degrees for 45 minutes to one hour, or until a toothpick inserted comes out clean."
Cinnamon Biscuit Waffles With Peacheesy Topping #RSC


Ingredients:
cream cheese, ricotta cheese, powdered sugar, vanilla extract, lemon juice, lemon zest, butter, honey, granulated sugar, cinnamon

Directions:
Preheat oven to 375.
Using a hand  mixer, mix together cream cheese, ricotta cheese and powdered sugar until smooth. Add in vanilla, lemon juice and lemon zest, mix until combined. Refrigerate until ready to use.
Wash peaches, cut in half and remove stones.
Place foil pieces onto baking sheet. Set two peach halves, skin side down on each piece of foil.
In a small bowl, combine 1 tablespoon of melted butter and 1 tablespoon of honey.
Brush or spoon honey butter mixture over each peach half.
Fold the foil up and over the peach halves, making pouches. Place baking sheet in the oven and bake for 15 to 20 minutes or until soft.
Preheat non-stick waffle iron.
Pour remaining 3 tablespoons of butter on a small plate.
In a small bowl, mix together granulated sugar and cinnamon.
Open both cans of refrigerator biscuits. Separate each biscuit. Using the palms of your hands, pat each biscuit lightly, forming a small disk.
Dip each disk in melted butter, then in cinnamon sugar and place on a plate until all disks have been coated.
Place coated disks on heated waffle iron (there should be enough room to cook 4 disks]. Cook until done, about 3 minutes per batch.
Place cooked waffles on a plate, covering with foil to keep warm until ready to serve.
Remove baked peaches from the oven. Open foil packets to cool slightly. Remove cream cheese mixture from the refrigerator.
To serve, place 5 waffles on each plate. Spoon a heaping tablespoon of cream cheese mixture into the center of each peach half. Carefully flip peach half on top of each waffle serving. Drizzle the top of peaches and waffles with the remaining honey butter from the packet and serve warm. Enjoy!
Stuffed Tomatoes


Ingredients:
tomatoes, olive oil, fresh spinach, shallots, onion, garlic clove, cooked basmati rice, mozzarella cheese, mayonnaise, lemon juice, pine nuts

Directions:
Slice the stem end off each tomato -- about 1/4 inch.
Scoop out pulp creating a shell about 1/2 in thick -- a melon baller works well.  Reserve the pulp.
Turn the hollowed out tomatoes upside down on a paper towel to drain.
Over medium-high heat, saute the chopped shallots and minced garlic in olive oil for about 3 minutes.
Add the reserved tomato pulp, spinach and coriander to the onion-garlic mixture.
Saute, stirring frequently, until spinach is wilted and bright green -- roughly 3 minutes.
In a bowl, gently blend together the rice, spinach mixture, mayonnaise, lemon juice, and half of the cheese.
Spoon the spinach filling into the tomato shells (if extra, its a fun snack!].
Bake at 325°F for 15 minutes in a shallow baking dish (spray with cooking spray first].
Sprinkle the remaining cheese over the tops and bake an additional 3 to 5 minutes until cheese melts.
To serve, sprinkle toasted pine nuts on top.
Iced Trainwreck


Ingredients:
espresso coffee, half-and-half cream

Directions:
Add the espresso, French vanilla syrup, caramel syrup, English toffee syrup, and half & half to a shaker.
Shake well to blend.
Pour over ice in a 16 ounce glass.
Top with whipped cream and additional caramel syrup, if desired.
Disaronno Coconut Macaroon Tortoni


Ingredients:
water, sugar, amaretto liqueur, vanilla extract, powdered sugar, maraschino cherries

Directions:
Chop the macaroons (the macaroons I buy are the soft macaroons from Target, chocolate dipped ones or plain ones].
Place on a parchment or foil lined cookie sheet and bake them at 225 degrees for 45 minutes or until lightly browned, stirring several times while baking. You want then dried and crunchy.
Cool and place in Ziploc bag.
Toast the sliced almonds until lightly browned.
Cool and then coarsely crush them.
Mix them in with the toasted macaroons.
Freeze the macaroon/almond crumbs until needed (this can be done hours/days in advance or while you are making the sugar/water/egg mixture and it's cooling]. I will  usually double this part of the recipe and keep a bag for later. It's a time saver for when I make it again.
Boil the water and sugar until it reaches 235 degrees (if you don't have a thermometer, until the syrup spins a thread when dropped from the tip of a spoon], this will take a little while, be patient.
Just before sugar water is to temperature, beat the egg yolks with mixer until it starts to get pale and fluffy.
Drizzle the hot syrup into eggs gradually while beating.
Cook the egg mixture over a double boiler for 7 minutes while constantly mixing on a low speed.
Whip into the egg mixture 1/4 cup of DiSarrono (if you prefer no alcohol you can substitute 1 tsp almond extract].
Chill in refrigerator for 40-50  minutes.
In a large mixing bowl, whip the cream, vanilla and powdered sugar (and 1/2 tsp almond extract for no alcohol recipe] until stiffly whipped.
Whip in 1/4 cup DiSaronno.
Remove egg mixture from refrigerator and mix in 2 1/2 cups macaroon/almond crumbs.
Gently fold-in egg/macaroon mixture into whipped cream mixture.
Place foil cupcake wrappers or pretty martini/parfait glasses or serving dishes on cookie sheets.
Using a large ice cream scoop or spoon, mound individual portions into each dish.
Crush remaining macaroon/almond crumbs and sprinkle generous amount on top of each portion.
Place one cherry on top of each one.
Freeze for at least 4 hours.
After tortoni is frozen, place servings into large Ziploc bags and keep in freezer and use as desired.
This Tortoni can be frozen in a single resealable container. Just scoop frozen tortoni into serving dishes and sprinkle with crumbs and place cherry on top.
Note: copy cat recipe for DiSaronno works well for this Tortoni. 1/2 cup sugar, 1/4 cup dark brown sugar, 3/4 cup boiling water, 1/2 cup dark corn syrup, 1 1/2 cups 80-proof vodka, 1 tablespoon pure almond extract, 1 teaspoon vanilla. Mix sugars and boiling water in glass pitcher or bowl. Stir until  dissolved. Add corn syrup, stir well. Add vodka, almond and vanilla extracts. Cool and store in sealed container (empty vodka bottle re-labeled]. Makes 3 cups.
Salade Niçoise  or "salad from Nice" (France)


Ingredients:
new potato, eggs, French style green beans, tomatoes, anchovies, lettuce, olive oil, white wine vinegar, French mustard, salt, pepper, tuna fish, pitted black olives

Directions:
Scrub the potatoes and cook them in a pot of boiling water for 15 minutes or until tender.  Drain and let cool.
Trim the ends off the beans.  Cook them in boiling water for 5 minutes then rinse with cold water.
Slice the potatoes.
Arrange lettuce leaves on the bottom of a large salad bowl.
Put the potatoes on top of the lettuce.
Sprinkle the tuna on top of the potatoes & lettuce.
Sprinkle on the beans, tomatoes and anchovies.
In a jar with a tight-fitting lid:  Put olive oil, vinegar, mustard, salt & pepper.  Shake well to combine.
Drizzle over salad.
Slice the hard-cooked eggs into quarters & arrange them and the olives on top of the salad.
Serve & enjoy!
Mashed Potatoes With Sour Cream and Chives


Ingredients:
yukon gold potatoes, salt, milk, sour cream, fresh chives, pepper

Directions:
Peel potatoes and cut into 2" chunks.
Place in large sauce pan and add enough watter to cover by 2 inches.
Add 1 tsp salt and bring to boil.
Reduce heat to medium and cook 20 minutes, until tender.
Drain potatoes and return to pot.
Combine milk and butter in glass measure and microwave on high 1 minute or until butter melts.
Pour into potatoes and mash coarsely.
Add sour cream, chives, pepper and remaining salt; mash until desired consistency (potatoes will have the best texture if made close to serving time].
Bells & Holly Lattice Cookies: Cranberry, White Chocolate, Orange, & Ginger


Ingredients:
butter, brown sugar, sugar, egg, all-purpose flour, baking soda, ground ginger, dried cranberries, white chocolate chips, cream cheese, powdered sugar, vanilla extract

Directions:
Preheat oven to 375°F.
Combine sugar and butter until smooth. Add egg and orange and beat until smooth.
Separately combine: flour, baking soda, and ginger. Mix into sugar mixture in small portions.
Mix in cranberries and white chocolate chips.
Drop spoonful of batter onto baking sheet. Bake for 8 to 10 minutes. Let cookies cool for atleast 5 minutes.
Icing: Combine cream cheese, powdered sugar, vanilla and orange extract with a electrical mixer. Transfer to a pastry bag or ziplock bag. Cut tip of bag with scissor by 1/2 millimeter. Pipe lattice pattern onto cookies.
Million-Dollar Spaghetti
Category: main-dish
By Coqui30

The perfect combination of pasta, ground beef, and cream cheese mixture. Unbelievably good! Serve with garlic bread and salad. Enjoy!

Ingredients:
1 (8 ounce) package spaghetti
1 pound lean ground beef
1 (16 ounce) jar spaghetti sauce
½ cup butter, sliced - divided
1 (8 ounce) container cottage cheese
1 (8 ounce) package cream cheese, softened
¼ cup sour cream
1 (8 ounce) package shredded sharp Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer to a bowl and mix spaghetti sauce into ground beef. Place half the slices of butter into the bottom of a 9x13-inch casserole dish. Spread half the spaghetti into the dish. Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti. Layer remaining spaghetti over creamy mixture. Top with remaining pats of butter. Pour ground beef mixture over spaghetti and spread to cover casserole. Bake in the preheated oven for 30 minutes. Spread Cheddar cheese over casserole and continue baking until cheese has melted and is lightly browned, about 15 more minutes.

Prep time: 25 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 617.5
Fat: 42.2 g
Saturated fat: 24.3 g
Carbohydrates: 30.8 g
Sugars: 6 g
Dietary fiber: 2.4 g
Protein: 28.4 g
Cholesterol: 136.4 mg
Sodium: 721 mg
Summer Salade


Ingredients:
lettuce, sweet onion, tuna, tomatoes, asparagus, new potatoes, zucchini, capers, cheese

Directions:
Toss the lettuce of your choice with 2 tblsp vinaigrette, so it's well coated. Arrange the lettuce on two dinner plates.
Mound half the tuna in the centre of each plate of lettuce.
Toss together peppers, zucchini and capers with 1 Tblsp vinaigrette. Spoon on lettuce to form a spoke.
Arrange artfully tomato and onion in a mound on one side of the lettuce on each plate.
Arrange the potatoes in a separate artful mound on the plates.
Place asparagus as well as your favourite cheese on each plate.
Drizzle with the remaining vinaigrette.
You can add boiled eggs,olives, artichokes.
Make it with thinly sliced ham instead of tuna for a change.
That is the fun part of this salad.
You have your favourite ingredients.
Serve with a baguette or a dinner roll and enjoy a cool summer meal.
Bon AppÃ©tit!
30 Second Steak Sauce


Ingredients:
ketchup, Worcestershire sauce, onion powder, paprika

Directions:
"Mix all ingredients together. Serve."
Crustless Spinach Pie


Ingredients:
frozen spinach, scallion, parsley, dill weed, mozzarella cheese, cream cheese, parmesan cheese, eggs, butter

Directions:
Squeeze thawed spinach dry.
In food processor bowl, combine spinach with all ingredients and process until smooth.
Press into a Pam covered pie plate and bake 350°F for 30 minutes.
Fresh Tomato Salad
Category: salad
By KAREN614

This salad has fresh tomato, cucumber, onion, green pepper and herbs.

Ingredients:
5  tomatoes, diced
1  onion, chopped
1  cucumber, sliced
1  green bell pepper, chopped
½ cup chopped fresh basil
½ cup chopped parsley
2 tablespoons crushed garlic
salt and pepper to taste
2 tablespoons white wine vinegar

Directions:
In a large bowl, combine the tomato, onion, cucumber, bell pepper, basil, parsley, garlic and vinegar. Toss and add salt and pepper to taste. Chill and serve.

Prep time: 15 mins
Total time: 30 mins
Yields: 6 to 8 servings

Calories: 38.8
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 8.6 g
Sugars: 4.4 g
Dietary fiber: 2.2 g
Protein: 1.8 g
Sodium: 10.4 mg
Coconut Bun/Bread


Ingredients:
bread flour, bread flour, sugar, water, sugar, milk, butter, salt, egg, unsweetened flaked coconut, brown sugar, water, flour, butter, margarine

Directions:
mix yeast with the 1/4 cup warm water with 1 tsp sugar let stand for 5 minutes till foamy.(yeast mixture].
in another bowl mix milk and and melted butter. (butter/milk mixture].
slowly pour half of the milk/butter mixture  to the yeast mixture continue beating. add the flour ,alternate with milk/butter mixture. set aside  (1/2 cup flour for shaping the dough].
then add 4 tbs sugar beat for 1 minute then last the salt.
beat till smooth 2 to 3 minutes.
put on oil bowl and cover with cloth. let rise for 1 hour till double bulk.
after 1 hour punch down the dough shape into balls( this dough is very sticky u can use now the 1/2 cup flour for shaping] and filled with coconut filling. i use 2 tbs spoon.
let rise for another 30 minutes to 40 minutes till double bulk.
bake for F350 for 30 minutes before baking brush with egg wash (egg wash 1 egg+tbs water or  milk+butter].
COCONUT FILLING.
boil water and sugar in a saucepan.
add the flour until dissolve.
add the coconut flakes cook until little dry( not too dry ok].
then add margarine or butter.
Mediterranean Pita Triangles


Ingredients:
plain yogurt, tahini, lemon juice, water, garlic clove, yellow bell pepper, tomatoes, kalamata olives, feta cheese

Directions:
Preheat oven to 425 degrees F.
Place whole pitas on baking sheet.
Mix yogurt, tahini, lemon juice, water and garlic until smooth.
Spread half of yogurt mixture on each pita bread.
Cut yellow pepper lengthwise into strips about 1/8 inch wide, then cut strips in half and place decoratively on pitas.
Then top each pita with half of the tomatoes, olives and feta.
Bake for 8 minutes, until pita begins to crisp and feta is beginning to melt.
Remove from oven, cut pitas into 6-8 triangles and serve warm, or leave whole and serve as individual pizzas.
Chocolate Covered Cherries


Ingredients:
maraschino cherries, butter, margarine, corn syrup, salt, powdered sugar, chocolate

Directions:
Drain cherries well; let stand on paper toweling.
Make fondant: Combine butter or margarine, corn syrup and salt; stir in powdered sugar.
Knead until smooth.
Chill if too soft.
Shape a teaspoon of the fondant around each cherry.
Place on waxed paper-lined baking sheet; chill.
In small heavy saucepan or deep bowl over pan of hot water, melt chocolate coating, stirring constantly.
Holding onto stems, dip fondant-covered cherries, one at a time, into melted chocolate.
Spoon mixture over cherries to coat.
Place on waxed paper-lined baking sheet.
Place in refrigerator to harden.
Store in covered container in cool place.
Let ripen a week or two and fondant will begin to liquefy.
Makes 60 chocolate-covered cherries.
Cucumber Sandwiches (1 Ww Point Each)


Ingredients:
cucumbers, reduced-fat cream cheese, fat-free mayonnaise, fat free sour cream, dill weed

Directions:
Mix cream cheese, dressing mix, mayo and sour cream until well blended.
Spread mixture on pumpernickel slices.  Top with a slice of cucumber and sprinkle with dill weed.
Enjoy!
Easy Chicken Pilaf Casserole


Ingredients:
butter, flour, garlic, half-and-half cream, chicken broth, parmesan cheese, salt, black pepper, cooked long-grain rice, fresh mushrooms, green bell pepper, red bell pepper, fresh parsley

Directions:
Set oven to 350 degrees.
Grease a 2-quart casserole dish.
In a saucepan, melt butter; whisk in flour and fresh garlic (if using], and whisk for 1 minute.
Gradually stir in half and half cream and chicken broth; bring to a light boil, and simmer for 2 minutes, until thickened; add in grated Parmesan cheese (you can use as much as you desire] salt and pepper.
Fold in the cooked chicken, rice, mushrooms, peppers and parsley.
transfer to a prepared casserole dish.
Cover, and bake for 40-45 minutes, or until the rice is done, and the casserole is bubbly.
Note: cooked brown rice is great also.