xiaoxl/recipe_data huggingface dataset:
Zucchini-Pineapple Wheat Bread


Ingredients:
all-purpose flour, whole wheat flour, baking soda, baking powder, salt, granulated sugar, cinnamon, ground nutmeg, eggs, applesauce, vanilla, zucchini, pecans, crushed pineapple

Directions:
Preheat oven to 350F degrees.  Grease two 9x5" loaf pans.
In a large mixing bowl, combine first 8 ingredients (flour through nutmeg]; make a well in the center of the mixture.
In a small bowl, combine eggs, oil, applesauce, and vanilla; add to flour mixture, stirring just until dry ingredients are moistened.  Stir in zucchini, pecans, and pineapple.
Spoon batter into prepared loaf pans.  Bake for 55 minutes or until a wooden toothpick inserted in center comes out clean.  Cool in pans on wire racks for 10 minutes; remove from pans, and cool completely on wire racks.
Rustic Flatbread Pizza
Category: meat-and-poultry
By smerki

Applewood-smoked bacon, cremini mushrooms, asparagus, and Asiago cheese all come together on a thin, crunchy flatbread to create a hearty and delicious main. Preparation may take some time, but the finished product is well worth every second. Serve alongside a fresh green salad for nice balance.

Ingredients:
1 tablespoon olive oil
6  crimini mushrooms, sliced
3 cloves garlic, chopped
1 pinch salt and ground black pepper, or to taste
1 tablespoon olive oil
8 spears fresh asparagus, trimmed and cut into 2-inch pieces
½ pound applewood-smoked bacon, cut into 2-inch pieces
1 (12 inch) prepared flatbread pizza crust
¾ cup prepared marinara sauce
½ cup shredded mozzarella cheese
½ cup shredded Asiago cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Heat 1 tablespoon olive oil in a skillet over medium heat, and stir in mushrooms and garlic; sprinkle with salt and black pepper. Cook and stir until the mushrooms have given off their juice and the juice has evaporated, about 10 minutes. Remove from heat and set mushroom mixture aside. Heat 1 more tablespoon olive oil in a separate large skillet over medium-high heat until very hot, and place asparagus into the skillet. Cook, stirring occasionally, until asparagus pieces are very well browned (almost but not quite burned in spots), about 8 minutes. Remove asparagus from skillet and set aside. Reduce heat to medium, and cook bacon in the same skillet until crisp, about 10 minutes; stir often. Drain excess grease as the bacon cooks, for crisper pieces. Remove bacon pieces and place on a paper towel-lined plate; blot with paper towels to reduce grease. Place the flatbread crust onto the prepared baking sheet, and spread marinara sauce over the crust. Spread the mushrooms and garlic evenly over the pizza. Spread asparagus over the pizza. Arrange bacon pieces on the pizza. Sprinkle mozzarella cheese all over the pizza, followed by Asiago cheese. Bake in the preheated oven until the cheeses are melted and bubbling, 12 to 15 minutes.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 12-inch pizza

Calories: 331.7
Fat: 16.2 g
Saturated fat: 5.1 g
Carbohydrates: 33.6 g
Sugars: 3.3 g
Dietary fiber: 2.8 g
Protein: 16.4 g
Cholesterol: 28.3 mg
Sodium: 760.9 mg
Avocado Spread


Ingredients:
avocados, feta cheese, lemon, garlic cloves, salt, pepper

Directions:
Put all the ingredients into your food processor and mash., You might want to add more spices, depending on your personal taste.
Real Chicken Noodle Soup


Ingredients:
whole chicken, carrots, onion, water, salt, fresh ground pepper, celery

Directions:
Discard chicken parts on interior of chicken and thoroughly rinse chicken.  Place in large stockpot or Dutch oven.
Add carrots, onion, water, salt and pepper.
Cover and cook over high heat until boiling.
Once boiling, lower heat to low to maintain a simmer, and cook for 45 minutes or until chicken is fork tender.
Remove chicken, and place on cutting board to cool enough to handle.
Add celery and noodles to pot.  Simmer for 10 - 20 minutes, or until noodles are tender.
During this time, begin cutting up your chicken meat (we use only the breast meat] into chunks or shreds --  however you like it.
Add the meat to the soup before serving.
Tuna Melt with Egg
Category: seafood
By rlt11_NMC

I got this recipe when I was working at a restaurant, when I was a teenager, that is no longer in business. I like the tuna salad in it because it is a little different then most. And this sandwich is just a little different then most. I serve this with small relish tray of olives, pickles or cucumbers, green onions, pickled beets, pickled okra, and sliced tomatoes. Plus a salad of some sort, like a corn salad or pasta salad.

Ingredients:
2 (5 ounce) cans water-packed tuna, drained
1 cup mayonnaise
¼ cup finely chopped celery
¼ cup finely chopped green onions
¼ cup finely chopped carrots
2  hard-boiled eggs, chopped
8 large ripe olives, sliced
2 teaspoons Dijon mustard (such as Grey Poupon®)
¼ cup butter, melted
12 slices  sourdough bread, or more to taste
12 slices Swiss cheese

Directions:
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper. Combine tuna, mayonnaise, celery, green onions, carrots, hard-boiled eggs, olives, and mustard in a bowl; mix until well combined. Brush melted butter on one side of each bread slice. Top an unbuttered side with a slice of cheese, some tuna salad, another slice of cheese, and another slice of bread, buttered side facing up. Repeat with remaining ingredients. Transfer sandwiches to the prepared baking sheet. Broil in the preheated oven until bread is toasted and cheese is melted, 3 to 5 minutes.

Prep time: 25 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 6 tuna melts

Calories: 778.4
Fat: 56.2 g
Saturated fat: 20.3 g
Carbohydrates: 34.3 g
Sugars: 3 g
Dietary fiber: 1.7 g
Protein: 34.6 g
Cholesterol: 169.7 mg
Sodium: 839.6 mg
Gravlax (marinated salmon)


Ingredients:
salmon fillets, salt, sugar, fresh dill, Swedish mustard, sweet mustard, Dijon mustard, sugar, vinegar, salt, fresh dill

Directions:
For the salmon, remove all bones with a pair of tweezers, but leave the skin on.
Rinse.
Mash the dill stems in a mortar with a little of the salt.
Mix with the rest of the salt, the sugar and pepper.
Save the dill leaves for the sauce.
Cover the flesh side of the fillets with the mixture, and place the fillets flesh-to-flesh in a tray made of glass or stainless steel.
Cover with plastic foil and put a heavy weight on top (e. g. the mortar or a brick].
Keep refrigerated for 72 hours, turning the fillets every 12 hours.
Do not discard the liquid that forms.
Scrape off the spices and discard the liquid.
The salmon will keep refrigerated for about a week.
For the sauce, mix mustard, sugar and vinegar.
Add the oil a little at the time (as for mayonnaise], constantly stirring.
Just before serving, add lots of dill and salt and pepper to taste.
Slice the salmon with a sharp, flexible knife in big, thin slices parallell to the skin.
Arrange the ice-cold salmon on lettuce leaves with slices of lemon.
Serve the sauce separately.
Also serve toasted bread and butter.
Patterned Soup


Ingredients:
onions, water, watercress, potato, salt, dried thyme, onions, water, carrots, salt, milk

Directions:
You can make this soup 1 - 2 days in advance and chill until required.
Make both soups in the same way.
Heat the oil in a saucepan over a low heat and cook the onion for 15 minutes until tender, stirring frequently to prevent browning.
Add the vegetable stock, watercress and potato or the carrots, salt and thyme or dill.  Bring to the boil.  Simmer for 15-20 minutes.
Blend in a liquidizer or food processor.  (Or you could, if you really, really had to, push it through a sieve!].
Add enough milk to each soup to give a thick pouring consistency.  (I don't find it necessary to add much milk.].
When ready to serve, reheat both soups in seperate saucepans.  Pour into seperate jugs or use saucepans with lips.  Carefully pour at the same time with each jug into either size of 6 shallow soup bowls so that each soup fills one half of the plate.  This won't be an even divide.  Pour a little cream along the line of the divide and give it a garnish of chopped chives, is so wished.
Rye Chocolate Chip Cookies
Category: uncategorized
By Kim

Rye flour and chopped dark chocolate add a new flavor dimension to the tried-and-true chocolate chip cookie recipe.

Ingredients:
1 ¾ cups dark rye flour (such as Bob's Red Mill(R) Organic Stone Ground Dark Rye Flour)
1 teaspoon baking powder
¾ teaspoon kosher salt
½ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup unsalted butter, softened
¾ cup firmly packed dark brown sugar
6 tablespoons white sugar
1 large egg, at room temperature
1 tablespoon molasses
1 ½ teaspoons vanilla extract
3 ½ ounces dark chocolate, chopped (such as Ghirardelli(R) 72% Cacao Twilight Delight bar)
1 teaspoon flaky sea salt, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk rye flour, baking powder, salt, baking soda, cinnamon, and nutmeg together in a bowl until well combined. Cream butter, brown sugar, and white sugar together in a large bowl with an electric mixer until light and fluffy. Add egg, molasses, and vanilla extract; beat until thoroughly combined. Mix in 1/2 of the dry ingredients until just combined. Mix in remaining dry ingredients until just combined. Fold in chopped chocolate. Dough will be somewhat thick. Scoop out 1 1/2 tablespoon-sized pieces of dough and roll into balls. Place 2 inches apart on the prepared baking sheets. Bake in the preheated oven until edges of cookies are golden brown, 10 to 12 minutes. Sprinkle cookies with flaky sea salt as soon as they come out of the oven. Allow cookies to cool on the baking sheet for 7 to 10 minutes before removing to a wire rack to cool completely.

Prep time: 25 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 24 cookies

Calories: 130.8
Fat: 5.6 g
Saturated fat: 2.7 g
Carbohydrates: 19.5 g
Sugars: 12.4 g
Dietary fiber: 2.4 g
Protein: 1.9 g
Cholesterol: 18.1 mg
Sodium: 185.9 mg
Mexican Salsa


Ingredients:
tomatoes, tomatoes, red onion, limes, cilantro, sea salt

Directions:
Chop tomatoes, onions, and cilantro mix in bowl., Squeeze limes over mixture., Add sea salt., Sample mixture., Here is where you add more salt or limes to suit your tastes., Chop hot peppers and mix., We usually don't do this step because we like the fresh taste not a hot taste., Serve with salsa chips.
Dijon Roasted New Potatoes from Ww


Ingredients:
olive oil, Dijon mustard, paprika, dried thyme, table salt, pepper, new potatoes

Directions:
Preheat oven to 425. Coat a 9x13 inch baking dish with cooking spray.
In a large bowl, whisk together oil, mustard, paprika, thyme, salt and pepper; add potatoes and stir to coat.
Transfer potatoes to prepared baking dish and roast 15 minutes; stir and roast until tender on inside, about 15-20 minutes more.
Tacos in Pasta Shells


Ingredients:
ground beef, cream cheese with chives, salt, chili powder, jumbo pasta shells, butter, cheddar cheese, monterey jack cheese, tortilla chips, sour cream, green onion

Directions:
Brown beef, stirring to break meat up., Drain fat., Over medium-low heat, add cream cheese, salt, and chili powder., Simmer 5 minutes., Toss cooked shells with butter., Fill with beef mixture., Arrange shells in buttered 13x9 inch pan., Pour taco sauce over each shell., Cover with foil., Bake in preheated 350 degree oven for 15 minutes., Uncover, top with cheeses and chips., Bake 15 minutes more or until bubbly., Top each shell with sour cream and green onion.
Grilled Lemon Chicken


Ingredients:
white vinegar, fresh dill, fresh basil, honey, Dijon mustard, salt, black pepper, extra virgin olive oil, boneless skinless chicken breast halves, lemon, kalamata olive

Directions:
In a medium bowl, whisk lemon juice, vinegar, dill, basil, honey, mustard, olive oil, 3/4 teaspoons of the salt and the pepper until well blended.
Place chicken in a large resealable bag.  Add 1/3 cup of the dressing and half of the thinly sliced lemon.
Seal bag and marinate in the refrigerator for 2 hours, turning at least once.
Stir in the remaining lemon slices and olives into the reserved dressing and store in the refrigerator.
Remove chicken from bag and grill at medium-high until chicken is completely cooked.
Remove from grill to platter and pour reserved dressing over the chicken and season with remaining salt.
Sous Vide Duck Breast
Category: meat-and-poultry
By Chef John

How about a simple, almost foolproof, stovetop sous vide method that requires no special equipment? Too good to be true? Well, I'm happy to report it's so very true, and produced what my wife and I agreed was the best duck breast we've ever had.

Ingredients:
2 (8 ounce) boneless duck breast halves, skin on
salt and ground black pepper to taste
2 teaspoons fresh thyme leaves
1 teaspoon vegetable oil

Directions:
Cut several very shallow crosswise slashes across the skin of each duck breast about 1/2 inch apart. The cuts should only barely cut into the skin and fat; don't cut into the meat. Season skin sides with salt. Generously season meat sides with salt, black pepper, and thyme. Place duck breasts in a heavy-duty resealable plastic bag, squeeze out all air, and seal. Refrigerate for 1 hour. Fill a large Dutch oven about 2/3 full with water. Bring water to 135 degrees F (57 degrees C) over medium heat. Attach a candy or oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature. Place a silicone hot pad into bottom of the pan to keep the plastic bag from contacting the hot bottom of the pan. Place plastic bag containing duck breasts in the Dutch oven, adjusting the heat as necessary to maintain the temperature at 135 degrees F (57 degrees C). Cook for 1 hour, moving the bag around occasionally and maintaining the temperature. Remove duck breasts from plastic bag and pat dry. Generously season skin sides with salt. Heat vegetable oil in a skillet over high heat. Place duck breasts with skin sides down in skillet and cook until fat renders and skin is golden brown, 5 minutes. Turn breasts over and cook until lightly browned and meat still pink in the center, 1 minute. Let duck breasts rest for 2 minutes before slicing.

Prep time: 5 mins
Cook time: 1 hr 10 mins
Total time: 2 hrs 15 mins
Yields: 2 servings

Calories: 177.4
Fat: 10.7 g
Saturated fat: 2.6 g
Carbohydrates: 0.2 g
Dietary fiber: 0.1 g
Protein: 19 g
Cholesterol: 105.4 mg
Sodium: 142.7 mg
Citrus&Honey Tilapia With Roasted Corn Wraps #RSC


Ingredients:
lemon juice, lemon zest, garlic clove, honey, olive oil, parsley, cilantro, sriracha sauce, fresh corn, butter

Directions:
1. Preheat the oven to 415 degrees F. Lair the baking dish with "Reynolds Wrap Foil" (from 100% recycled aluminum].
2. In the bowl mix olive oil, honey, lemon and orange juice together. Add lemon zest, garlic sriracha, parsley and cilantro to the mixture.
3. Place the onions on the bottom of the baking dish. Put tilapia over the onions and season the fillets with salt and pepper.
4. Pour the citrus mixture over the fillets and cover with more foil. Let stand a side for 5 minute.
5. Meanwhile cut 4 pieces of foil and place the corn on each piece. Put salt, pepper and butter on the cobs. Wrap each corns like a candy, rolling them and twisting the ends.
6. Place the baking dish with tilapia and the corn wraps into the oven at 415 degrees F for about 25-30 minute At 15 min take the foil off the tilapia so the fillets can caramelized.
Christopsomo (Greek Christmas Bread)


Ingredients:
all-purpose flour, salt, dry yeast, warm water, red wine, olive oil, brandy, oranges, zest of, sugar, raisins, walnuts, pine nuts, anise seed, ground cinnamon, ground cloves, ground nutmeg, milk, walnuts, sesame seeds

Directions:
Mix the yeast with 1/2 cup of warm water and 2 tablespoons of flour, stir until dissolved and set aside for 10 minutes, until it bubbles.
In a large mixing bowl, sift the salt with 2/3 of the flour.
Make a well in the center of the flour and pour in the yeast mixture, the remaining warm water, and the wine.
Mix until a soft dough forms, cover with waxed paper and a damp towel, and set aside to rise for 1 1/2 to 2 hours, until doubled in bulk.
Punch the dough down and knead for several minutes until any air pockets are gone.
Sift in the remaining flour, add the oil, orange juice, brandy, and grated orange peel.
In a small bowl, mix the sugar, raisins, walnuts, pine nuts, anise, cinnamon, cloves, and nutmeg until blended, and add to the dough.
Knead well until the dough is firm and doesn't stick (about 10 minutes], cover, and allow to rise for 1/2 hour.
On a lightly buttered baking pan, shape the bread into two circular loaves, about 8 inches in diameter.
Cover with a dry cloth and a damp cloth over that, and place in a warm place to rise again, until doubled in size.
Using a floured knife, score a cross into the top of the loaves, and place one whole, unshelled walnut at the center. Brush the bread with milk and scatter with sesame seeds.
Place a pan with at least 1 inch of water in the bottom of the oven and preheat to 450°F
Place the bread in the preheated oven for 15 minutes, then remove the pan with the water, reduce heat to 390F and bake for another 25-30 minutes.
Remove from oven, brush lightly with water, and cool on a rack.
Decorate Your Christmas Bread: After the second kneading, pull a fistful of dough from each loaf. Pat the dough back into shape to rise. When risen, use the small pieces of dough to create designs. Make them into the shapes of your choice and place on top of the loaves. Continue with the recipe.
Extra-Rich Chocolate Pecan Pie


Ingredients:
evaporated milk, butter, regular margarine, eggs, sugar, unbleached flour, salt, vanilla, pecans

Directions:
Combine the chocolate chips, evaporated milk, and butter in a small saucepan.
Cook over low heat, stirring constantly, until mixture is smooth and creamy.
Combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well.
Gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie shell.
Bake in a 375 degree F. oven for 40 minutes or until the filling is set.
Cool on a wire rack.
Fresh Homemade Salsa
Category: appetizers-and-snacks
By Stephanie Roynestad Fuller

Another salsa recipe called for a fresh jalapeno (I think), but I had green chiles in a can on hand. This salsa tastes great, so I'm sticking with it!

Ingredients:
2 cups chopped tomatoes
¼ cup chopped red onion
¼ cup chopped yellow onion
2 tablespoons canned green chilies
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 cloves garlic, peeled
1 teaspoon ground cumin
¼ teaspoon salt

Directions:
Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: cups

Calories: 10.6
Fat: 0.1 g
Carbohydrates: 2.4 g
Sugars: 1.2 g
Dietary fiber: 0.5 g
Protein: 0.4 g
Sodium: 67.5 mg
Old-Fashioned Lemonade


Ingredients:
lemons, zest of, sugar, water, fresh lemon juice, cold water

Directions:
To make the sugar syrup, in a medium saucepan combine the zest, sugar and water., Bring to a boil over medium heat, stirring to dissolve the sugar., Remove from the heat, cover and let steep for 15 minutes., Transfer the syrup to a 2-quart pitcher., Let cool., Add the lemon juice, chopped lemon rinds and cold water., Stir well to combine., Chill until very cold., Serve over ice.
Salmon and Asparagus Lasagne


Ingredients:
fresh asparagus, salmon fillets, parmesan cheese, cloves, onion, bay leaves, milk, saffron, butter, flour, nutmeg, salt, fresh ground black pepper

Directions:
First make the bechemel.  Stud the onion halves with the cloves and put them in a pan with the bay leaves and the milk.  Heat until hot but not boiling, turn the heat down to an absolute minimum and leave to infuse for 20 minutes.
Discard the onion, cloves and bay leaves, put the saffron into a small dish and infuse in 1 tbsp boiling water.
Melt the butter in a large saucepan then add the flour, stir for 1 minute and take off the heat and gradually add the hot infused milk.
Return to the heat, add the dill if using and gently simmer for 10 minutes stirring constantly until as thick as quite thick pouring cream.
Season with salt, pepper and nutmeg and stir in the saffron, taste and adjust seasoning if necessary.
While the sauce is simmering, simmer the asparagus over a medium heat for 4 minutes only and run under a cold tap to halt the cooking process.  It should be slightly underdone.
Slice the salmon thinly at a 45 degree angle across the grain
Preheat the oven to 200C/400°F.
To assemble the lasagne you need a large oven proof dish. Start with a thin layer of bechemel, then a layer of lasagne DO NOT OVERLAP THE LASAGNE SHEETS.
More bechemel then all of the asparagus in a single layer, cover with bechemel then another layer of lasagne.
Another thin layer of bechemel, then the slices of salmon and more bechemel to cover.
1 more layer of lasagne sheets, the rest of the bechemel and finish with the parmesan cheese on top.
Bake for 45 minutes until the top is nicely browned.
Delicious!
Lemon Orzo With Mint


Ingredients:
water, orzo pasta, salt, paprika, lemon, zest of, mint, dried mint, green onions

Directions:
In a medium sized pot, bring water to a boil and add the salt, Orzo, paprika., Lower to a simmer and cook, covered,12-15 minutes or until tender,., stirring occasionally., Let cool slightly and then add the mint, lemon zest/juice and green onions., Check for seasoning., Serve.
Liscombe Lodge Maple Syrup Cream


Ingredients:
gelatin, cold water, milk, pure maple syrup, salt, heavy cream, mint leaf

Directions:
Soak gelatin in cold water for 5 minutes, and then stir into scalded milk.
Add maple syrup and salt and chill until mixture begins to thicken, approximately 45 minutes.
Prepare whipped cream and gently fold into gelatin mixture.
Pour into a large bowl or individual serving dishes. Chill several hours, until firm. Garnish with fruit and mint leaves, if desired.
Saucy Jerk Chicken


Ingredients:
ground allspice, dried thyme, cayenne pepper, black pepper, ground sage, nutmeg, cinnamon, salt, garlic powder, sugar, soy sauce, cider vinegar, olive oil, onion, green onions, chicken pieces

Directions:
In large food storage bag combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder, sugar,soy sauce, vinegar, orange juice, and olive oil.
Add onion and green onion.
Combine well.
Add chicken and allow to marinate refrigerated overnight, turning occasionally.
Remove chicken from marinade and bring to room temperature.
If you wish to baste your chicken while grilling, bring the marinade to a hard boil in a medium saucepan to avoid any contamination.
Grill chicken over hot coals or gas grill 6-10 minutes per side until juices run clear, basting occasionally.
I have been told this recipe works well for those of you who do OMAC as follows:
To freeze, mix marinade in large freezer bag, add chicken, then seal,lable and freeze.
To serve, thaw in fridge overnight and then grill as directed.