xiaoxl/recipe_data huggingface dataset:
Low-Carb Cream of Broccoli Soup
Category: soups-stews-and-chili
By XENA0056

While this recipe is high in fat it works great for people on the Atkins diet. Even after eating two bowls per day I was still in ketosis. Heavy cream has no carbs which is why this works so well for folks on low-carb diets. Also fat is more filling, leading you to eat less and feel more full. Leftovers can be stored in the refrigerator. It's even better the second day. However, I've found if it sits longer than that the broccoli can become too strong.

Ingredients:
2 (14 ounce) cans chicken broth
1 (8 ounce) package cream cheese
1 cup shredded Cheddar cheese
¼ cup butter
1 tablespoon minced onion flakes
1 pint heavy whipping cream
1 (10 ounce) can chicken chunks, or more to taste
3 heads broccoli, broken into florets

Directions:
Combine chicken broth, cream cheese, Cheddar cheese, butter, and onion flakes in a large pot over medium heat; cook and stir until smooth, 3 to 5 minutes. Add heavy cream and chicken; bring to a gentle simmer. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 4 to 5 minutes. Transfer to a colander to drain excess moisture. Pour chicken broth mixture into a slow cooker; add broccoli. Cook on Low until flavors combine, about 4 hours.

Prep time: 15 mins
Cook time: 4 hrs 16 mins
Total time: 4 hrs 31 mins
Yields: 4 quarts

Calories: 257.8
Fat: 22.8 g
Saturated fat: 13.6 g
Carbohydrates: 5.5 g
Sugars: 1.4 g
Dietary fiber: 1.5 g
Protein: 9.1 g
Cholesterol: 83.3 mg
Sodium: 458.2 mg
Chocolate Rice Pudding
Category: desserts
By Dannielle Lalonde

A very quick and creamy dessert that can be made with leftover rice from last night's dinner.

Ingredients:
¾ cup uncooked white rice
1 ¼ cups water
1 ½ cups milk
⅓ cup white sugar
1 teaspoon vanilla extract
⅓ cup raisins
1 tablespoon butter
2 tablespoons unsweetened cocoa

Directions:
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In the top of a double boiler over simmering water, combine 1 1/2 cups cooked rice, milk, sugar, vanilla, raisins, butter and cocoa.  Cook, stirring occasionally, until thickened, 20 to 30 minutes.

Cook time: 40 mins
Total time: 40 mins
Yields: 6 servings

Calories: 203.9
Fat: 3.6 g
Saturated fat: 2.2 g
Carbohydrates: 39 g
Sugars: 14 g
Dietary fiber: 1 g
Protein: 4.4 g
Cholesterol: 10 mg
Sodium: 40.4 mg
Spicy Mango Jalapeno  Salsa


Ingredients:
mangoes, cilantro, lime juice, cayenne pepper, sugar

Directions:
"Mix all ingredients."
Vera's Apricot-Zucchini Jam


Ingredients:
zucchini, water, sugar, lemon juice, crushed pineapple, apricot gelatin

Directions:
Bring water and zucchini to a low boil and cook for 6 minutes., Add sugar, lemon juice, and pineapple., cook another 6 minutes., Add Jell-o powder and cook another 6 minutes., Pour into containers and freeze.
Creamy Chive Mashed Potatoes


Ingredients:
russet potatoes, low-fat cream cheese, fat free cream cheese, low-fat buttermilk, butter, margarine, chives, salt, pepper

Directions:
Peel and cube potatoes and boil for twenty minutes in heavily salted water.
Allow all the ingredients to come to room temperature while the potatoes are boiling.
Drain the potatoes and in the bottom of the pot add butter and cream cheese.  Place potatoes back into the pot, but make sure the stove is turned off.
Using a hand mixer (if you do not want to do this in the same cooking pot you can use whatever bowl you choose] start "mashing" the potatoes.
Add in chives and black pepper to taste and mix to desired consistency.
Taste for salt level and if it needs more add it in at this point.
Eggplant Rollatini
Category: world-cuisine
By Rhonda Hill

After having eggplant rollatine at a restaurant, and it was absolutely delicious! I decided that I HAD to learn how to make it. Here is what I came up with.

Ingredients:
1  eggplant, peeled and cut lengthwise into 1/4 inch slices
1  egg, beaten
1 cup Italian seasoned bread crumbs
2 tablespoons olive oil
1 cup ricotta cheese
10 slices prosciutto
1 (14 ounce) jar spaghetti sauce
2 cups shredded mozzarella cheese
1 pound angel hair pasta

Directions:
Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain. Preheat the oven to 350 degrees F (175 degrees C). Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place seam side down in a 9x13 inch baking dish. Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese. Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned. While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil. Add the angel hair pasta, and cook for 2 to 3 minutes, until tender. Drain. Serve eggplant rolls and sauce over pasta.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 901.8
Fat: 35.9 g
Saturated fat: 12.6 g
Carbohydrates: 104.3 g
Sugars: 15.8 g
Dietary fiber: 11.9 g
Protein: 41.4 g
Cholesterol: 116.5 mg
Sodium: 2225 mg
Hot Mulled Wine


Ingredients:
dry red wine, sugar, cinnamon sticks, whole cloves, orange, ginger

Directions:
In a large saucepan, over medium heat, combine all ingredients., Stir occasionally  until wine is steaming, about 15-20 minutes., Ladle into mugs and serve to your guests!
Beef Enchiladas


Ingredients:
hamburger, burrito-size flour tortillas, monterey jack cheese, onion, butter, flour, sour cream, chicken broth

Directions:
Brown meat with onions.  Drain fat.
Roll meat, cheese and onions in tortillas. (I use one bag to roll and one to top!].
To make sauce:  Melt butter.
Add flour and stir until smooth.
Add sour cream.
Slowly add chicken broth and taco seasoning.
Stir until thick and pour over enchiladas.
Bake uncovered at 350 degrees for 15 minutes.
Remove and add top layer of cheese.
Bake for 5 more minutes.
Chicken & Eggplant Flatbread Pizza


Ingredients:
boneless skinless chicken breasts, onion, garlic cloves, feta cheese, mozzarella cheese, curry powder, lemon juice, extra virgin olive oil

Directions:
Grill or panfry chicken 'till done, adding curry powder & lemon juice.
Slice Eggplant in strips or squares, however you prefer.
Lightly greese cookie sheet & layer eggplant on, season lightly with salt.
Bake eggplant at 450 in oven for 10 mins, turning 1/2 way through so golden brown & soft on each side --  feel free to let cool while preparing the rest!
When chicken is done & cooled pull or cut into strips or chunks.
Preheat oven as directed for pizza crust.
Lightly drizzel olive oil all over crust.
Spoon & spread pizza sauce (I like very light sauce].
Add minced garlic all over crust.
Top with chicken pieces, roasted eggplant, & onions.
Sprinkle on mozzerella & feta cheese (I also like light cheese].
Bake in oven according to crust directions
Tis pizza was soooo good would be great meatless too!
Remember to enjoy a good beverage while cooking!
Comfort Meatballs(The Pioneer Woman)


Ingredients:
ground beef, quick oats, milk, onions, salt, ground black pepper, canola oil, all-purpose flour, ketchup, onions, distilled white vinegar, sugar, Worcestershire sauce

Directions:
For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.
Preheat the oven to 350 degrees F.
Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish.
For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs.
Bake until bubbly and hot, about 45 minutes.
Sweet Potato Salad (Louisiana)


Ingredients:
sweet potato, celery, onion, fresh parsley, dried cranberries, fresh lemon juice, extra virgin olive oil, salt

Directions:
Preheat oven to 400 degrees F.
Bake sweet potatoes 45 to 60 minutes, or until almost tender ~ DO NOT OVER BAKE or they will be mushy. Remove from oven & allow to cool.
Cut the potatoes into small chunks (peeled or not!], then put them into a large bowl.
To the bowl add the celery, onion, parsley & cranberries, stirring carefully to combine.
In a small bowl whisk together the lemon juice & olive oil, then carefully toss this oil mixture with the potato mixture before salting to taste.
Super Loaded Chili Potato Skins
Category: trusted-brands-recipes-and-tips
By HORMEL CHILI(R)

Potato skins are baked until crisp, then filled with chili and cheese and topped with sour cream and chopped green onions.

Ingredients:
8 small (3 to 4 inches) russet potatoes
2 tablespoons olive oil
Coarse salt and freshly ground pepper to taste
1 (15 ounce) can HORMEL® Chili With Beans
2 cups shredded sharp Cheddar cheese
½ cup sour cream
½ cup sliced green onions

Directions:
Heat oven to 425 degrees F. Scrub potatoes and dry well. Pierce several times with tip of knife; arrange on large baking sheet. Bake 45 minutes or until tender. Cool. Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving 1/4-inch shell. Brush inside and outside of each potato half with oil; season with salt and pepper. Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once. Spoon chili into potato shells; top with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with sour cream and green onions.

Prep time: 1 hr
Cook time: 15 mins
Total time: 1 hr 15 mins
Yields: 16 servings

Calories: 201.7
Fat: 9.9 g
Saturated fat: 5.2 g
Carbohydrates: 20.4 g
Sugars: 1.3 g
Dietary fiber: 2.1 g
Protein: 8.4 g
Cholesterol: 25 mg
Sodium: 288.2 mg
Tomato Towers With Blue Cheese & Bacon


Ingredients:
tomatoes, bacon, sherry wine vinegar, salt, black pepper, olive oil, blue cheese

Directions:
Use a cookie cutter to cut the bread into rounds, toast on both sides and set aside. Carefully slice the tomatoes into 1/3 inch slices and set aside.
Warm the bacon grease in a skillet, adding half the salt and black pepper. Add the sherry vinegar to the warm bacon fat and slowly whisk in the olive oil. Remove from heat.
Build a tower on each bread round alternating slices from different tomatoes, sprinkling each with salt, pepper and a dab of cheese. When done, spoon the warm dressing over the tomato, top with the cooked bacon and serve with additional bread, rice or pasta as a main course.
Herb Loves Her Herb Bread


Ingredients:
water, butter, salt, sugar, white flour, dry milk, fast rise yeast

Directions:
Add ingredients according to manufacturer's directions., Select basic cycle., Operate machine., Enjoy your loaf!
Chinese Take-Out Shrimp with Garlic
Category: world-cuisine
By KMOMMYZ

There is a great garlic flavor to this with an underlying heat that is fabulous served over rice!

Ingredients:
2 tablespoons canola oil
10 cloves garlic, chopped
1 teaspoon minced fresh ginger root
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
1 cup small white button mushrooms
1 teaspoon crushed red pepper flakes
½ teaspoon salt
1 teaspoon ground black pepper
1 pound peeled and deveined jumbo shrimp
½ cup chicken broth
1 tablespoon rice vinegar
2 tablespoons fish sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
1 tablespoon water

Directions:
Heat oil in wok or large skillet until very hot. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add the water chestnuts, snow peas, mushrooms, red pepper flakes, salt, pepper, and shrimp to the pan.  Cook, stirring, until shrimp turns pink, 2 to 3 minutes. Combine the chicken broth, rice vinegar, fish sauce, and dry sherry in a small bowl. Pour into the shrimp mixture; cook and stir briefly to combine. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened, about 2 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 225.5
Fat: 8.3 g
Saturated fat: 0.8 g
Carbohydrates: 16.1 g
Sugars: 3.2 g
Dietary fiber: 2.8 g
Protein: 21.4 g
Cholesterol: 172.6 mg
Sodium: 1089.7 mg
Brazos River Stew


Ingredients:
bacon, tomatoes, low sodium beef broth, water, celery ribs, onions, garlic cloves, Worcestershire sauce, chili powder, flour, carrots, potatoes, corn

Directions:
Fry bacon in a Dutch oven or large stew pot.
Remove bacon and drain on paper towel.
Add stew meat to pan and sear.
Lower heat and add tomatoes, beef broth, water celery, onion, garlic, Worcestershire sauce and chili powder.
Cover and simmer 2 hours.
Remove 1/4 cup broth from stew, cool, and mix with flour.
Add flour mixture to stew.
Salt and pepper as needed.
Add carrots and potatoes and cook 30 minutes.
Add corn and bacon; cook another 5 minutes.
Nanny's Veggie Dip


Ingredients:
parsley flakes, mayonnaise, sour cream, garlic powder, salt, pepper, prepared mustard

Directions:
Mix all of the ingredients together., Chill several hours or overnight.
Delicious Grilled Seafood


Ingredients:
soy sauce, lime juice, brown sugar, olive oil, ketchup, garlic, ground coriander, ground cumin, shrimp, scallops

Directions:
Note: I typically do this recipe with just shrimp (I try to use big ones], but a combination of shrimp and scallops looks very attractive on the skewers.
First, marinate seafood: in a mixing bowl, combine soy, lime juice, sugar, oil, ketchup, garlic and spices.
Place shrimp and/or scallops in a glass dish or in a heavy resealable bag and cover with all the marinade.
Cover/seal tightly and refrigerate for one hour.
Remove seafood from marinade after one hour and thread onto skewers (if using wooden ones, you'll need to soak them in cold water for about 30 minutes before using to ensure they won't burn].
Over a medium-hot grill, cook until seafood is done; this won't take long, only about 3 or 4 minutes per side.
I have never broiled them, but I'm sure that would work well, too.
Use reserved marinade to baste skewered seafood while it cooks.
BLACKBERRY MOJITO


Ingredients:
blackberry, mint leaves, lemon juice, lime juice, raw sugar, vodka

Directions:
In a tall glass or a cocktail shaker, combine mint leaves, blackberries, lemon & lime juice, and sugar. Muddle mixture until mint leaves and blackberries are slightly crushed. Add vodka, 7UP and fill glass or cocktail shaker with ice cubes. Shake well and pour in Collins glass. Serve immediately.
Note: Substitute sparkling water or seltzer for 7UP.
Fig, Prosciutto, Gorgonzola Salad


Ingredients:
honey, salt, fresh ground black pepper, prosciutto, fresh figs, gorgonzola

Directions:
Combine first 4 ingredients in a small saucepan; bring to a boil.
Reduce heat, and simmer until reduced to 1/4 cup (about 8 minutes]. Cool.
Heat a large nonstick skillet over medium-high heat.
Add prosciutto; sauté 3 minutes or until lightly browned.
Arrange 4 fig halves on each of 6 salad plates.
Divide prosciutto evenly over servings. Sprinkle each serving with 2 tablespoons cheese; drizzle with 2 teaspoons balsamic reduction.
Serve immediately.
Celery Black Grape and Blue Cheese Potato Salad


Ingredients:
salad potatoes, celery ribs, seedless black grapes, danish blue cheese, fresh ground black pepper, salt

Directions:
Boil the potatoes in plenty of salted water for 15 minutes or until tender.
Whilst still hot, mix with the yoghurt and cheese and allow to more or less cool.
Add the celery chunks and grapes along with plenty of black pepper and mix thoroughly.
Transfer to a clean bowl, cover and refrigerate for at least 2 hours.
Remove from the fridge 30 minutes before serving, mixing in any water that may have separated or adding more yoghurt or mayo if the dressing has been sucked up by the potatoes.
Purim Hamantaschen


Ingredients:
currants, water, apples, vanilla bean, lemon rind, sea salt, egg, vanilla extract

Directions:
Filling Instructions:.
In blender, on high speed, puree currants in 1 ½ cups water until smooth.
In a medium saucepan, combine currant mixture, apples, vanilla bean, lemon rind and dried apricots.
Cook over medium heat, stirring occasionally, until apples are soft, about 45 minutes.
Dough Instructions:.
In a large bowl, combine almond flour and salt.
In a smaller bowl, mix together oil, egg, agave, and vanilla.
Mix wet ingredients into dry.
Roll dough into 1 inch balls; place them on a parchment lined baking sheet, then press flat into small circles.
Scoop one teaspoon of filling into each circle of dough.
Fold the dough in from three sides and pinch the corners to form a triangle shaped cookie.
Bake at 350° for 10-12 minutes until dough is golden brown.
Serve.
Mexican Eggs


Ingredients:
bacon, onion, garlic, stewed tomatoes, plum tomatoes, green chilies, salt, dried oregano, eggs, monterey jack cheese, fresh cilantro, flour tortilla

Directions:
In a 10-inch frying pan, cook bacon until crisp., Remove from pan with slotted spoon and drain., Add onion and garlic to bacon drippings in the pan., Cook until onion is soft., Stir in tomatoes, chilies, salt, and oregano., Bring to a boil, stirring constantly., Continue boiling until sauce thickens, about 15 minutes., Reduce heat to low., Crack eggs and slowly slip into sauce, one at a time., Sprinkle cheese and bacon over the top., Cover and simmer until eggs are set, about 5 to 7 minutes., Sprinkle with the cilantro., Serve with guacamole and warmed tortillas on the side of the plate, if desired., Note: The sauce can be prepared a day in advance., Reheat and slip the eggs in just before serving.
Basic Fresh Margarita Mix


Ingredients:
fresh lime juice, fresh lemon juice, sugar

Directions:
"Mix until sugar is well-dissolved."
Cream Cheese Brownies


Ingredients:
butter, sugar, eggs, flour, baking powder, vanilla, walnuts, pecans, egg, cream cheese, sugar, flour

Directions:
Preheat oven to 350.
Combine butter, sugar, and cocoa in large mixing bowl.
Add eggs, one at a time. Blend after each addition.
Add remaining ingredients and mix until just combined.
In another bowl, combine ingredients for cream cheese layer. Mix until smooth.
In 9 x 13 greased baking dish, pour half of brownie batter. Smooth to even.
Spoon the cream cheese layer into the baking dish. This shouldn't be an easily spreadable layer--we just dollop and try to smooth it out for a more even distribution.
Use butter knife to slightly marble into bottom layer.
Top with remaining brownie mixture. Spread as evenly as you can, then tap pan lightly on counter to level batter.
Bake 20-25 minutes (some ovens require a full 30 to completely bake], until the top is firm to the touch. Baking too long will result in dry brownies.
Allow to stand 15 minutes before cutting.
Honey Butter


Ingredients:
butter, honey

Directions:
Mix the butter and honey together in a small bowl., Spoon into a serving crock, and spread on warm bread.
Spinach Artichoke Dip


Ingredients:
canned artichoke hearts, frozen chopped spinach, mayonnaise, pecorino romano cheese, garlic powder, sea salt, mozzarella cheese

Directions:
Drain can of artichoke hearts and chop; do not chop too small.
In a mixing bowl add artichokes and all other ingredients and mix well.
Grease a 9-inch cake pan with a quality no-stick spray.
Add mixture and bake at 375°F until it starts to brown on top.
Air Fryer Wiener Schnitzel
Category: world-cuisine
By Soup Loving Nicole

Rich, tender, and juicy Wiener schnitzel made in the air fryer. The veal is so tender you can cut it with a fork.

Ingredients:
1 pound veal, scallopini cut
2 tablespoons lemon juice
salt and ground black pepper to taste
¼ cup all-purpose flour
1  egg
1 tablespoon chopped fresh parsley
1 cup panko bread crumbs
nonstick cooking spray
1  lemon, cut into wedges

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Place veal on a clean work surface and sprinkle with lemon juice, salt, and pepper. Place flour in a flat dish. Beat egg and parsley together in a second dish. Place bread crumbs in a third dish. Dredge each veal cutlet first in flour, then in egg-parsley mixture, followed by bread crumbs, pressing down so that bread crumbs adhere. Spray the basket of the air fryer with nonstick cooking spray. Place breaded veal cutlets into the basket, making sure not to overcrowd. Spray the tops with nonstick cooking spray. Cook for 5 minutes. Flip, spray any chalky spots with nonstick cooking spray, and cook for 5 minutes longer. Repeat with remaining veal. Serve with lemon wedges.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 breaded cutlets

Calories: 215.1
Fat: 6.6 g
Saturated fat: 2.4 g
Carbohydrates: 28.4 g
Sugars: 0.3 g
Dietary fiber: 1.5 g
Protein: 18 g
Cholesterol: 104.4 mg
Sodium: 239.3 mg
Salsa Chicken Burrito Filling
Category: world-cuisine
By JUBEEFISH

Quick, easy burrito/taco filling that is delicious and freezes great! I serve this with tortillas, shredded Cheddar cheese and little sour cream. You could fill the tortillas and put them all in a baking dish and then cover with salsa and cheese and bake for about 10 minutes, if you don't want a mess at the table.

Ingredients:
2  skinless, boneless chicken breast halves
1 (4 ounce) can tomato sauce
¼ cup salsa
1 (1.25 ounce) package taco seasoning mix
1 teaspoon ground cumin
2 cloves garlic, minced
1 teaspoon chili powder
hot sauce to taste

Directions:
Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes. With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 107.1
Fat: 1.5 g
Saturated fat: 0.4 g
Carbohydrates: 9.6 g
Sugars: 3.2 g
Dietary fiber: 1 g
Protein: 12.3 g
Cholesterol: 30.4 mg
Sodium: 923.4 mg
Gyro-Style Pork Sandwiches


Ingredients:
boneless pork chops, olive oil, prepared mustard, lemon juice, minced garlic cloves, dried oregano, plain yogurt, cucumber, garlic, dried dill, red onion

Directions:
Cut pork chops crosswise into thin slices, place in a large resealable bag.
Combine olive oil, mustard, lemon juice, garlic and oregano.
Pour marinade over pork, seal bag and refrigerate for 1 to 8 hours.
Meanwhile, in a small bowl stir together yogurt, cucumber, garlic and dill.
Cover and refrigerate.
Preheat oven to 450 degrees.
Drain marinade from pork chops and place pork in a single layer on a shallow pan. Roast until crisp, about 10 minutes.
Open each pita half to form a pocket. Distribute pork among each half.
Top each sandwich with some chilled yogurt mixture and sliced onions.