xiaoxl/recipe_data huggingface dataset:
Italian Stuffed Portobellos


Ingredients:
pancetta, bacon, olive oil, onions, sun-dried tomatoes packed in oil, salt, pepper, garlic, portabella mushrooms, olive oil, part-skim mozzarella cheese, parmesan cheese, fresh basil

Directions:
In large skillet over medium heat, cook pancetta in 1 T olive oil until crisp.
Remove to paper towels with a slotted spoon; set aside.
In same skillet, cook and stir onions until softened.
Reduce heat to medium-low, cook, stirring occasionally for 30 minutes or until golden brown.
Stir in sun-dried tomatoes, salt, pepper and pancetta.
Remove from heat.
Remove papery outer skin from garlic (do not peel or separate cloves].
Cut top off of garlic bulb.
Brush with remaining oil.
Wrap bulb in heavy duty foil.
Bake at 425 degrees for 30-35 minutes or until softened.
Cool for 10-15 minutes.
Squeeze softened garlic into a small bowl; stir in goat cheese and onions.
Brush mushrooms with oil.
Grill, covered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side or until tender.
Fill mushrooms with onion mixture; sprinkle with cheeses.
Place on greased baking sheet.
Bake at 375 degrees for 8-10 minutes or until cheese is melted.
Sprinkle with basil.
Shrimp Fettuccine Alfredo


Ingredients:
shrimp, fettuccine pasta, butter, heavy cream, cream cheese, parmesan cheese, garlic powder, plum tomato

Directions:
In a medium saucepan melt butter, cream and cheeses.  Add garlic powder.
Simmer on very low heat for 5 minutes.  Add cooked and drained noodles.  If you desire a thinner sauce, add more cream.
Place in serving dishes and add cooked shrimp.  Sprinkle with tomato which has been cut into tiny cubes.
Time does not include time for shrimp or noodles.
A pretty dish!
Peanut Butter Banana Pancakes
Category: breakfast-and-brunch
By ELFMAN42

I have a common pancake recipe that I modify from time to time. This one tastes fantastic with warm maple or strawberry syrup. I freeze leftover pancakes and reheat in the toaster, spreading them with strawberry or raspberry jam. Yum!

Ingredients:
1 ½ cups all-purpose flour
2 tablespoons baking powder
1 tablespoon white sugar
½ teaspoon salt
1 ¼ cups milk
1  ripe banana, mashed
⅓ cup smooth peanut butter
1  egg
1 tablespoon canola oil
1 teaspoon vanilla extract

Directions:
Preheat a griddle to medium heat. Whisk flour, baking powder, sugar, and salt together in a mixing bowl. Combine milk, banana, peanut butter, egg, canola oil, and vanilla extract in a separate bowl; pour into the flour mixture and whisk together until thoroughly mixed. Ladle batter in 1/4 cup portions onto hot griddle. Cook until tiny air bubbles form on top, 2 to 5 minutes; flip and continue cooking until the bottoms are browned, 2 to 3 minutes. Repeat with remaining batter. Keep finished pancakes warm.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 12 4-inch pancakes

Calories: 142.3
Fat: 5.8 g
Saturated fat: 1.3 g
Carbohydrates: 18.5 g
Sugars: 4.2 g
Dietary fiber: 1.1 g
Protein: 4.8 g
Cholesterol: 15.7 mg
Sodium: 389.6 mg
German Rye Bread
Category: bread
By MARBALET

Nothing smells better than home-baked bread--this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut.

Ingredients:
2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
1 ½ cups lukewarm milk
2 tablespoons white sugar
1 teaspoon salt
½ cup molasses
2 tablespoons butter
3 ¼ cups rye flour
2 ½ cups bread flour

Directions:
Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 to 1 1/2 hours or until double. Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours. Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.

Yields: 2 loaves

Calories: 143.9
Fat: 1.7 g
Saturated fat: 0.9 g
Carbohydrates: 28.5 g
Sugars: 5.7 g
Dietary fiber: 2.5 g
Protein: 3.6 g
Cholesterol: 3.8 mg
Sodium: 113.5 mg
Olive Puffs


Ingredients:
"frozen puff pastry"

Directions:
Preheat oven to 400 degrees F., Cut puff pastry into strips about 6 inches long and 1/2 inch wide., Wrap each olive with a strip of pastry., Place on a baking sheet lined with parchment paper., Bake for 20 minutes, or until golden brown.
Simply Potato Gnocchi With Pesto and Parmesan #5FIX


Ingredients:
eggs, all-purpose flour, pesto sauce, parmigiano-reggiano cheese

Directions:
In a medium mixing bowl, lightly beat eggs.  Add potatoes and 1 2/3 cup flour.  Stir until well combined and dough forms.  Cover and refrigerate 15 minutes until chilled.
Bring 2 quarts water to boil in a four quart pot.
Use remaining flour to dust work surface.  Transfer dough to surface, knead briefly adding flour if sticky.
Divide dough into four portions.  Roll each portion into logs 1/2" thick.  Cut each log into 1/2" wide pieces and press tops with fork to flatten slightly.
Cook in two batches, add gnocchi and cook 5 minutes until tender and floating to top of water.
Remove with slotted spoon to clean bowl.  Add pesto and 1/4 cup cheese, toss with spoon until gnocchi is covered lightly.
Divide into equal portions into serving bowls, top with remaining cheese and serve.
Creamy Kielbasa and Kraut


Ingredients:
bacon, onion, kielbasa, dry white wine, portabella mushrooms, beef bouillon cubes, paprika, bay leaf, water, sauerkraut, sour cream

Directions:
In saucepan, cook bacon and mushrooms together.  Cook until bacon is crisp, sauteing mushrooms at the same time.
Drain bacon and mushrooms, leaving drippings behind.
Brown ham and onions in reserved drippings.
After ham and onions have browned, stir in bacon and mushroom mixture, sliced kielbasa, wine, bullion cubes, paprika, bay leaf, and water.
Cover and simmer for about an hour.
Remove bay leaf.
Stir in sauerkraut.
Raise heat and bring to near boil.  As mixture is heating, stir in sour cream.  Stir constantly until it reaches a boil.  Lower heat and let simmer 20 more minutes, stirring regularly.
Serve with sourdough bread.
Refrigerate leftovers and discover how good it is the second day.
Rosemary Parmesan Polenta


Ingredients:
butter, olive oil, garlic, red pepper flakes, fresh rosemary leaf, fresh black pepper, half-and-half, milk, cornmeal, parmesan cheese, cornstarch, olive oil, butter

Directions:
Heat 1/2 cup butter and 1/4 cup olive oil in a large saucepan.
Add the garlic, red pepper flakes, rosemary, garlic salt, and pepper.  Saute for 1 minute.
Add the chicken stock, half-and-half and milk.  Bring to boil.
Reduce heat to low and slowly sprinkle in cornmeal, stirring constantly with a whisk.
Continue cooking over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
Remove from heat and stir in the Parmesan.
Serve.
For leftovers (assuming you ate half the recipe], pour into 8 x 8 glass dish.  Smooth the top and refrigerate overnight.
Cut the chilled polenta into 6 rectangles.
Lift each out with a spatula.  Dust each lightly with cornstarch.
Heat 1 Tbsp Olive oil and 1 Tbsp butter in a large saute pan and cook the polenta squares over medium heat for 3-5 minutes, turning once until browned on the outside and heated on the inside.
Add more butter and oil, as needed.
Serve immediately.
Healthy Mexican Chicken Strips


Ingredients:
colby-monterey jack cheese, egg substitute

Directions:
Preheat oven 350 degrees Fahrenheit.
In a food processor, combine cheese, crushed corn chips and taco seasoning.
Place in a shallow dish (a pie pan works nicely].
In another shallow dish, combine egg substitute and hot sauce.
One at a time, dip chicken strips in egg substitute mix; completely coat the chicken strip.
Completely coat in corn chip mixture.
Place strips in a 9x13 pan coated with non-stick spray.
Once all chicken strips are coated and in the pan, spray with more non-stick spray (I use canola oil].
Bake strips for about 30 minutes or until no longer pink in the middle.
Copycat Blueberry Coffee Cake


Ingredients:
unbleached flour, granulated sugar, baking powder, baking soda, salt, eggs, sour cream, vanilla, fresh blueberries, granulated sugar, butter, cinnamon

Directions:
Preheat oven to 350°F.
Oil a 9-in square baking pan (you can also use an 8-in square pan, or anything of similar surface area, if you increase the baking time by about 5 minutes].
In a large mixing bowl, sift flour with baking powder, baking soda, salt, and 1 cup of sugar.
In a separate bowl beat together the eggs, sour cream, and vanilla.
Add egg mixture to flour mixture and beat until smooth.
Spread the batter in the pan.
If you are using fruit or nuts, scatter them over the batter and stir a little bit so that they stay in the top layer.
In a small bowl, mix 5 T sugar with the butter and cinammon with a sturdy fork, until they are blended and resemble cornmeal (you should have a mixture of fine crumbs, not a smooth mixture].
Sprinkle topping over batter.
Bake for 20-25 minutes, until a clean toothpick inserted in the center of the cake comes out dry.
Serve warm.
The restaurant serves generous squares with a lump of butter melting into the top.
For the full effect, drink cinnamon-orange-clove tea with it.
Kona K's Sweet & Spicy BBQ Chicken Wings


Ingredients:
brown sugar, garlic, chili powder, pepper, chicken wings

Directions:
Combine dressing, teriyaki sauce, brown sugar, garlic, chili powder and pepper. Stir until it's well-combined.
Add the chicken wings and toss until all wings are evenly-coated with the marinade.
Chill in the refrigerator for at least 2 hours.
When ready to cook: Heat up the grill. Cook on each side for at least 3-4 minutes. Pierce to check the inside for doneness (until it's no longer pink].
Wild Rice With Spicy Pecans


Ingredients:
water, bay leaves, salt, black pepper, wild rice, unsalted butter, pecan pieces, cayenne pepper, maple syrup, salt

Directions:
Combine the water, bay leaves, salt, and pepper in a pot with a tight fitting lid.
Bring to a boil. Add the rice, reduce to a simmer, and cook for 40 to 45 minutes.
When cooked stir in the butter, cover again and keep warm.
Combine the pecans, cayenne, maple syrup and salt in a saute pan and quickly cook over low heat until the nuts have lightly toasted.
Remove from the heat and combine with the cooked wild rice.
Asian Seafood Noodle Soup


Ingredients:
mushrooms, shrimp, squid, pork, firm tofu, soy sauce, salt, white pepper, scallions, cilantro

Directions:
PREPARATION:
SHITAKE MUSHROOMS- If using dry ones, soak in warm water for 30 minutes then cut away the stem and cut in half (Or if using fresh Shitake mushrooms cut away the stems and cut in half], then fry in a wok with a little oil and then soy sauce (a few minutes] and set aside.
SHRIMP- Split open the back of the shrimp and de-veine (remove/clean] as well as removing the shell, then place in a small bowl with a little salt (toss] and let sit for 15 minutes. Next fry in a wok with a little oil until pink (do not over cook] and set aside.
SQUID- 2 large squid (or pre-cleaned from the fish market], remove the cartilage and scrape the slimy material off,  split open and then score across(underside] and then score in the other direction, cut into bite size pieces, fry in a wok with a little oil (do not overcook] and set aside.
PORK- Cut up into bite size pieces, stir fry in a wok with some oil and a little soy sauce (several minutes] and set aside.
CHINESE GREENS- Can be any type of your choice; Chinese Greens, Bok Choy, Chinese Broccoli, Asparagus (American], place in a pot of boiling salt water for about 1 minute, drain and set aside.
TOFU Firm, Cut into long flat pieces (1/4 inch thick] and fry in a little oil (about 7-10 minutes] then drain the oil and add a little soy sauce (and sesame seeds optional] cool briefly. Or use fresh tofu cut into small pieces and into boiling water for 1 minute, drain and set aside.
SOUP STOCK- Heat in a large pot (any soup base is all right] add a little salt and white pepper (to taste] and set aside.
NOODLES Fresh- Any type but I prefer yellow and fresh. There are packages which has four noodle servings. Set Aside.
SCALLIONS- Cut up into small pieces. And/or you can use cilantro, bean sprouts, set aside.
INSTRUCTIONS:
Place the individual portion (1] of the noodles into boiling water, and in about 2-3 minutes, separate with a fork/chop sticks, remove and drain in some cold water and then into an individual bowl.
Add to the bowl some hot soup stock and separate the noodles.
Next on top add some Mushrooms, Shrimp,  Squid, Pork Vegetables, Tofu, a little Sesame oil, White Pepper (to taste] and Scallions/Cilantro.
Do the same with the other three individual bowls….
Serve with chopped sticks and an Asian porcelain type spoon and enjoy!
NOTE: You can always reduce the food ingredients somewhat (like the Shrimp, Squid, Pork, Veggies, Tofu] because this recipe (and amount of ingredients listed] might be a little to much for each bowl and serving or if not, you can use these cooked ingredient the next day.
Peanut Butter Soup


Ingredients:
"peanut butter"

Directions:
Mix soup in small sauce pan per label directions
Add 2 Tbs of Peanut Butter
Heat soup on medium heat, stirring occasionally, until Peanut Butter is melted and soup is heated through
Ladle into bowl and sprinkle to taste with celery salt
Serve with oyster crackers.
Easy Custard Cake Filling
Category: desserts
By Melissa

Use this delicious filling to fill cupcakes or your favorite layer cake. The microwave makes it fool-proof! Use different extracts to vary the flavor; almond and mint are both really good.

Ingredients:
2 cups milk
¾ cup white sugar
5 tablespoons all-purpose flour
¼ teaspoon salt
2  eggs
1 teaspoon vanilla extract

Directions:
Heat milk in microwave-safe glass or ceramic bowl in the microwave on high until hot but not boiling, 2 to 4 minutes. Combine sugar, flour, and salt together in a separate microwave-safe glass or ceramic bowl. Whisk hot milk into the sugar mixture gradually. Cook milk mixture in microwave on high in 1-minute intervals, stirring after each interval, until thickened, 4 to 5 minutes. Whisk eggs in a separate small bowl until pale and frothy. Whisk 1/3 cup of the milk mixture into eggs gradually, then whisk egg mixture into remaining milk mixture gradually until smooth custard forms. Heat custard in microwave on high until thickened, about 2 minutes more. Cool slightly; stir in vanilla extract. Chill custard in refrigerator until completely cooled, about 30 minutes.

Prep time: 5 mins
Cook time: 8 mins
Total time: 43 mins
Yields: 2 cups approximately

Calories: 140.3
Fat: 2.5 g
Saturated fat: 1.2 g
Carbohydrates: 25.5 g
Sugars: 21.8 g
Dietary fiber: 0.1 g
Protein: 4.1 g
Cholesterol: 51.4 mg
Sodium: 115.3 mg
Chocolate Brownie Pudding


Ingredients:
flour, sugar, sugar, cocoa powder, baking powder, salt, half-and-half cream, milk, vanilla, walnuts, brown sugar, brown sugar, cocoa powder, hot water

Directions:
Set oven to 350°F.
Grease a 13x9-inch baking pan.
In a mixing bowl, combine flour, sugar, 3 tablespoons cocoa, baking powder and salt.
Add in cream, oil, vanilla; mix until smooth.
Stir in nuts.
Pour the mixture into prepared baking pan.
In a small bowl mix together brown sugar, 6 tablespoons cocoa and hot water.
Pour over the batter in the pan (do not mix].
Bake for 45-50 minutes.
Serve in single dessert bowls topped with ice cream.
Richie's Stuffed Mushrooms


Ingredients:
mushrooms, olive oil, italian sweet sausage, garlic clove, ricotta cheese, parmesan cheese, mozzarella cheese, egg, fresh parsley

Directions:
Remove stems from mushrooms and reserve stems.  Trim "woody" end of stems.
Heat oil in large skillet.
Add sausage and garlic to skillet and cook til sausage is no longer pink. let cool a bit.
Combine all remaining ingredients including stems--reserving a 1/2 cup of mozzarella-- into the work bowl of a food processor.
Pulse about ten times til combined, do not overmix.  Mixture should have texture.  Top each mushroom caps equally with (about a tablespoon]  stuffing.  Place in greased--9 x 13 baking dish--may need 2 dishes depending on size of mushrooms---top with reserved mozzarella.
Bake at 350°F for 20 minutes.
Serve hot or at room temperature.
Enjoy!
Fooler Chicken


Ingredients:
salt, garlic powder, onion powder, paprika, evaporated milk, egg, lemon juice, butter, chicken pieces, all-purpose flour

Directions:
Preheat the oven to 350 degrees.  Grease a shallow baking dish with cooking spray.  In one bowl, stir together the cornflake crumbs, breadcrumbs, salt, garlic powder, onion powder and paprika. In another bowl, whisk together the evaporated milk, egg, lemon juice and butter using a fork.  Dip the chicken pieces in flour, and shake off the
excess. Dip into the milk batter, then into the crumb mixture.  Place pieces in a single layer in the greased baking dish.  Spray the top of the chicken with cooking spray. Bake uncovered for 1 hour in the preheated oven, until nicely browned, and juices run clear.
Homemade Garam Masala Powder


Ingredients:
black pepper, cinnamon, cloves, cumin, cardamom, nutmeg, mace, fennel seed, bay leaves, ginger powder, star anise, red chilies, salt

Directions:
Take all your spices, pick and clean it.
Take a non-stick pan and all spices inches.
Toast all Grind them all together by stirring it continuously. Don’t brown it.
Remove from the stove and keep on stirring until the heat of the pan is reduced and the spices are cool.
Once it completely cools down to room temperature, transfer it to a mixer bowl and add salt too.
Grind it to make a fine powder.
Store the ground mixture to a plate and let it cool down. Once it is completely cool, transfer it to an air tight container.
Spinach Egg Souffle


Ingredients:
butter, flour, eggs, onion, spinach, milk, salt, cayenne pepper, seasoning salt

Directions:
Preheat over to 350.
If you don't have cooked spinach, you can quickly zap one of Green Giants "no sauce" frozen spinach packages while you begin your preparations.
Grease 8"x8" glass dish (or souffle dish if you have one] - I use softened butter for this.
Separate your eggs putting your white in a bowl to be blended and the yolks set aside for later.
I typically microwave the milk for 2 minutes to heat it which makes the stove time shorter.
Grate your onion (you want to grate versus chop for 2 reasons: one is texture and the other is that grated onion infuses the flavor better than chopped].
Melt your butter over medium/medium-low heat in a 10" non-stick skillet.
Once melted, add the flour stirring constantly until you have a thick even consistency.
Add the milk and seasonings stirring constantly until thickened and even - if you've preheated the milk this part will go fairly quickly, if not - it will take a few minutes.
Stir in the onion and spinach until evenly distributed and smooth.
Remove pan from heat and quickly stir in the yokes.
Once completely mixed, pour contents of pan into large glass bowl and set aside.
Mix egg whites until they form stiff peaks.
Add 1/3 of whites mixture to the yolk/spinach mix and stir gently - the whites should make the other mixture lighter and fluffier.
Fold in remaining whites and gentle pour or spoon mixture into greased pan.
Cook until browned on top (about 30 minutes] - eat immediately (It will fall the longer it sits - it still tastes as good but won't look as pretty].
***To make a Cheese Souffle instead, swap the onion and spinach out for 1 cup of shredded cheese.  I've used baby swiss, a colby/jack mix --  anything will work - it's a taste preference.
Chicken Curry With Apples


Ingredients:
canola oil, boneless skinless chicken breasts, boneless skinless chicken thighs, granny smith apples, yellow onions, garlic, curry powder, cumin, raisins, brown rice

Directions:
In a large non-stick pot, heat canola oil.
Salt and pepper the chicken, and brown it in oil.
Remove chicken.
Add apples, onions, garlic, curry and cumin.
Saute, stirring, 5 minutes.
Add broth and raisins.
Bring to a boil.
Add rice and chicken.
Cover, reduce heat and simmer until rice is tender, about 60 minutes.
Serve with condiments such as chutney, chopped peanuts, toasted coconut, minced cilantro or sliced scallions.
Double Chocolate Cupcakes With Chocolate Frosting


Ingredients:
butter, chocolate chips, flour, flour, baking soda, baking powder, cocoa powder, sea salt, raw sugar, brown sugar, eggs, vanilla, sour cream, hot water, butter, powdered sugar, cocoa powder, vanilla

Directions:
Pre-heat stove to 350 degrees. Line a cupcake baking pan using liners.
Place vegetable oil, the chocolate chips, along with the butter right into a microwave safe dish. Microwave with 30 second amounts, mixing each 30 seconds, till only just melted.
Blend the flour, the baking soda and the powder, the cocoa powder, along with the sea salt within a medium sized dish. Stir until mixed.
Within a large dish, blend the sugars, the eggs, along with the vanilla. Stir till blended. Add the melted dark chocolate mix, and then stir till blended.
Switch adding the flour mix along with the yogurt to the sugar mix. Blend till just mixed ( I simply made use of a whisk]. Include the hot water very last, and blend till it's mixed.
Make use of a cookie scoop to split the mixture equally between your cupcake liners. I filled up mine around 3/4 of the way full, however I would certainly fill slightly less the next time.
Cook for 16 to 18 minutes, or till a tooth-pick comes out clear.
For The Frosting.
Whip the butter with high using a blender for around 2 minutes. Next add the powdered sugar along with the cocoa powder, gradually.Next add the vanilla. Add the whole milk as needed for preferred thickness. Whip for around 3 minutes making it fluffier.
Pipe the actual icing on top of the cupcakes by using a sealed star tip. Top using dark chocolate sprinkles.
Red Hot Valentine Cookies


Ingredients:
butter, egg, vanilla extract, baking powder, salt, sugar, flour

Directions:
Preheat oven to 350 degrees.
Mix butter, egg, vanilla, food coloring, baking powder, salt and sugar until combined.  Add flour and red hots.  Mix together.  Form into 1 inch balls and place on baking sheet.  Bake for 10-12 minutes.  Enjoy!
Cheeseburger Mini-Loafs


Ingredients:
tomato sauce, tomatoes, hamburger, onions, oatmeal, green pepper, dill pickles, low-fat cheddar cheese

Directions:
Mix Tomato Sauce and Seasoning Blend in a separate bowl.
Combine the ground meats, onion, egg whites, tomatoes, oatmeal,  peppers, pickles and half of the tomato sauce and half of the cheese.
Using half of the meat mixture, pat into two large muffin pans only half way. Place the cheese in the center of each meat muffins. Keep the cheese away from the edges to keep it from escaping during baking.
Fill up the muffin pans the rest of the way using the remaining meat mixture. Spread the remaining tomato sauce on top.
Bake 50 - 60 minutes.
Nana's Pot Roast


Ingredients:
water, beef round rump roast

Directions:
Flour and brown Roast on all sides.
Mix Water, Soup Mix and Mushroom soup together.
Add mixture and roast to dutch oven, cover tightly.
Cook at 300deg for 2-2-1/2 hrs or until internal temp reaches 140deg.
I add carrots and celery to cook with roast for added flavor, but I cook vegetables for serving separately so they don't get too mushy.
Peach Ice Cream


Ingredients:
heavy cream, sugar, vanilla extract, fresh lemon juice, sugar

Directions:
Heat cream in a pan until almost boiling; remove from heat.
Beat or whisk egg yolks, sugar and vanilla extract in a medium bowl until thick and pale; gradually add the hot cream, beating constantly; return mixture to pan; stir over low heat 5 minutes or until mixture thickens; do not let boil; pour into a bowl, place a piece of plastic wrap directly on surface to prevent skin from forming, and leave to cool.
Peel and chop peaches into pieces; place in a food processor with lemon juice and 2 tblsps sugar and puree; stir into the custard; process in ice cream maker according to manufacturer’s instructions.