xiaoxl/recipe_data huggingface dataset:
Johnny Marzetti Casserole
Category: world-cuisine
By KC

Kids love this buffet-ready casserole dish. My mother-in-law used to make a simpler version of this for my husband when he was growing up. This version pushes the flavor profile a bit. I prefer to have this dish sit overnight before baking as the flavors improve and the pasta absorbs some of the sauce so the consistency is just right.

Ingredients:
8 ounces rotini pasta
1 pound ground beef
½ pound bulk mild Italian sausage
¾ cup chopped onion
¼ cup chopped celery
1 clove garlic, minced
1 tablespoon minced green bell pepper
salt and pepper to taste
1 (14.4 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
2 cups shredded Italian cheese blend
1 ½ cups 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. Add pasta and cook until just al dente, 6 to 8 minutes; drain. Run cold water over the pasta to stop pasta from cooking further. Set aside. Meanwhile, cook the ground beef and sausage until completely browned and crumbled, 7 to 10 minutes. Mix in the onion, celery, garlic, and pepper; continue to cook and stir another 5 minutes. Season with salt and pepper. Remove from heat and stir in tomatoes and tomato sauce. Allow to cool five minutes. Lightly grease a large casserole dish. Spread the pasta over the bottom of the dish. Sprinkle the Italian cheese blend over the pasta. Pour the meat mixture over the pasta and cheese. Cover dish with heavy aluminum foil. Bake in preheated oven for 45 minutes; remove foil and sprinkle Cheddar cheese evenly over the casserole. Continue baking until Cheddar cheese has melted, about 5 minutes. Rest for 10 minutes before serving.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 55 mins
Yields: 6 servings

Calories: 648.3
Fat: 36.6 g
Saturated fat: 18.7 g
Carbohydrates: 39.7 g
Sugars: 6.8 g
Dietary fiber: 3.3 g
Protein: 40.2 g
Cholesterol: 120.1 mg
Sodium: 1331.6 mg
Oatmeal Raisin Cookies


Ingredients:
brown sugar, molasses, light butter, baking powder, ground cinnamon, vanilla extract, salt, eggs, oats, all-purpose flour, raisins

Directions:
Preheat oven to 375°F.
If using good quality instant oatmeal, you may want to use the oatmeal packets in their entirety. If the flavor of the non-oat part of the oatmeal isn't to your liking, then empty each packet and pick out the dried fruit. Then, run the oatmeal through a sieve to separate the oats from the flavoring.
In a large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with a wooden spoon.
Stir in oats, flour and raisins.
If using oatmeal packets in their entirety instead of just the oats, allow the mixture to rest for 10 minutes to allow the dried fruit and other ingredients to fully rehydrate.
On UNGREASED cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack or sheets of paper towel.
Baked Lemon-Butter Chicken Thighs
Category: meat-and-poultry
By France C

These low-carb, keto-friendly chicken thighs are basted with a tangy and rich butter sauce. They are easy enough for a weeknight meal and guaranteed to impress the pickiest eaters. Serve over egg noodles, mashed potatoes, or rice, or alongside your favorite vegetables.

Ingredients:
4 tablespoons butter, divided
4 cloves garlic
2 tablespoons lemon juice
¼ teaspoon onion powder
4 (8 ounce) skin-on, bone-in chicken thighs
salt and ground black pepper to taste
2 tablespoons fresh parsley, chopped

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Place 3 tablespoons butter in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 2 minutes. Smash garlic cloves with the side of a chef's knife and add garlic to the warm butter. Stir in lemon juice and onion powder. Set aside. Sprinkle both sides of chicken thighs with salt and pepper. Heat remaining 1 tablespoon butter in a medium-sized oven-safe skillet over medium-high heat. Brown chicken, skin-side down, for 3 to 4 minutes. Flip chicken over and brush skin with lemon-butter mixture. Pour remaining butter mixture into skillet and remove from heat. Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Brush skin every 10 minutes with pan juices. Remove skillet from the oven and place chicken on a serving platter. Drizzle chicken with pan juices and garnish with parsley.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 4 servings

Calories: 509.5
Fat: 34.4 g
Saturated fat: 13.5 g
Carbohydrates: 6.7 g
Sugars: 0.3 g
Dietary fiber: 0.3 g
Protein: 41.3 g
Cholesterol: 178.7 mg
Sodium: 256.7 mg
Spicy Tomato Juice Cocktail


Ingredients:
tomato juice, onion powder, dill weed, horseradish, lemon juice, lime juice, Worcestershire sauce

Directions:
"Combine all ingredients in glass pan.   Heat throughly.   Pour into 6 pint jars process in water bath 30 minutes."
Yum Yum Cake


Ingredients:
eggs, water, vanilla pudding mix, milk, cream cheese, Cool Whip Topping, crushed pineapple, flaked coconut, walnuts

Directions:
Grease and flour a 12 x 17 or 12 x 15-inch pan.
Mix cake according to directions and bake for 20 minutes or until done; let cool completely.
Cook pudding with 1 cup milk, let cool.
Mix pudding, cream cheese and frozen topping with mixer; spread over cool cake.
Top with crushed pineapple.
Sprinkle with coconut and nuts.
Be sure to refrigerate leftovers.
BLTeenies


Ingredients:
mayonnaise, sour cream, lettuce, tomatoes, bacon bits

Directions:
Mix together the mayo, sour cream, and dressing mix. This is going to "glue" all of the layers of the sandwich together.
Make an open-faced mini sandwich with the rest of the ingredients: First spread the bread with mayonnaise mixture to the edges (be generous-I use just less than a tablespoon.].
Add some shredded lettuce, covering the spread.
Put a small dollop of the mayo mixture in the center of the lettuce, then add a slice of tomato.
Add a chocolate-chip sized amount of the mayo mixture, followed by a nice sprinkling of the bacon.
Voila, you're done. Put on a pretty platter and serve.
Cheese Filled Jumbo Shells


Ingredients:
jumbo pasta shells, ricotta cheese, monterey jack cheese, parmesan cheese, eggs, dried parsley, dried oregano, fresh ground pepper, salt, parmesan cheese

Directions:
Preheat oven to 350 degrees.
Cooks shells according to package directions.
Drain well.  Rinse in cold water.  Cool in a single layer on wax paper or greased aluminum foil to prevent sticking together.
Mix together cheeses, eggs, parsley, oregano, salt and pepper.
Fill each shell with about 2 tablespoons cheese mixture.
Spread thin layer of sauce on bottom of 13 x 9 x 2 pan.
Place the shells open side down, in a single layer in pan.
Cover with about 2 cups of sauce.
Sprinkle with additional parmesan cheese.
Cover with aluminum foil and bake at 350 degrees for about 35 minutes or until hot and bubbly.
Heat remaining sauce to serve with shells for those who like more sauce.
Artichoke and red pepper risotto


Ingredients:
vegetable broth, red bell pepper, artichoke heart, olive oil, onion, arborio rice, dry white wine, parmesan cheese, parsley

Directions:
Heat broth to near boil and keep hot in saucepan.
Cook bell pepper and artichoke hearts in 2 tbs.
broth.
Remove.
Cook onion in 2 tbs.
broth until softened.
Add oil and rice and cook 1 minute.
Add wine.
Cook until wine is almost gone.
Add broth just to cover rice.
Cook and stir over medium heat until broth is absorbed.
Add more broth and continue cooking broth down and adding new broth until rice is just done (about 20 minutes].
Add vegetables and cook to heat done.
Stir in Parmesan and parsley before serving.
Makes 2 servings.
Crispy Peanut Butterscotch  Layer Squares (No Bake)


Ingredients:
butter, margarine, mini marshmallows, creamy peanut butter, white sugar, evaporated milk, margarine, salt, mini marshmallows, butter, vanilla, peanuts

Directions:
For crust:
Grease a 13 x 9-inch OR a 11 x 7-inch baking pan and a rubber spatula with non-stick cooking spray.
Melt the butter over low heat in a medium heavy duty saucepan.
Add in the marshmallows and peanut butter; stir until melted.
Add in the rice cereal; stir until coated.
Press into bottom of a prepared baking pan, using a greased rubber spatula (or greased fingers if desired]; set aside.
For butterscotch layer:
In a medium heavy-duty saucepan, combine sugar, evaporated milk, 2 Tbsp margarine (if using] and salt; bring to a full rolling boil over medium heat, stirring constantly, boil and stir constantly for 4-5 minutes.
Remove from heat.
Stir in the marshmallows, butterscotch chips, peanut butter and vanilla; stir vigorously for 1 minute until the marshmallows and the baking chips are melted and the mixture is smooth.
Pour over the rice cereal crust in the baking pan.
Sprinkle with chopped peanuts.
Refrigerate until set.
Cut into squares.
Coconut, Chile, and Lime Shrimp
Category: main-dish
By dana.killingthyme

Coconut, lime, and chile flavors tie this shrimp dish together wonderfully. So many awesome flavors, and each one can easily be distinguished! Nothing overpowers the other. I served my shrimp on a bed of spicy peanut rice with bok choy and have provided that recipe as well, in case you were interested.

Ingredients:
2 cups water
1 cup jasmine rice
½ teaspoon coconut oil
2  limes
16  tail-on jumbo shrimp, peeled and deveined
1 tablespoon ground chile pepper
2  baby bok choy, cut into bite-sized pieces
1  carrot, peeled and cut into matchsticks
½  red bell pepper, cut into matchsticks
1  scallion, thinly sliced
2 tablespoons peanut butter
2 tablespoons sriracha sauce

Directions:
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Melt coconut oil in a skillet over high heat while rice cooks. Squeeze juice of 1 lime into the skillet. Add shrimp and cook for 1 minute. Sprinkle some chile powder over the shrimp. Flip shrimp and cook for 25 seconds more. Transfer shrimp to a container. Sprinkle with more chile powder and a bit more lime juice. Cover and toss. Keep covered to keep warm. Reheat skillet over medium-high heat. Toss in bok choy, carrot, red bell pepper, and scallion. Stir in peanut butter and sriracha sauce; cook for 1 minute. Add cooked rice. Toss well to ensure that everything is coated evenly. Spoon rice onto a plate and place shrimp on top. Squeeze juice of the second lime over the finished plates. Zest 1 lime over the shrimp.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 361.8
Fat: 6.1 g
Saturated fat: 1.7 g
Carbohydrates: 47.7 g
Sugars: 3.1 g
Dietary fiber: 3.4 g
Protein: 29.1 g
Cholesterol: 213 mg
Sodium: 633.6 mg
Smoky Wild Rice and Corn Soup


Ingredients:
butter, carrot, celery ribs, onion, vegetable broth, bay leaves, thyme, corn, liquid smoke, salt

Directions:
In a frying pan, melt butter and cook carrot, celery and onion, stirring occasionally, until carrot is lightly caramelized, 8-10 minutes.
Meanwhile, in a soup pot, bring veggie broth to a boil with the bay leaves and simmer over medium heat.
Add the rice.
Cover and keep simmering until vegetables are ready.
Add the cooked veggies, thyme and corn.
Cover and simmer until vegetables are heated through.
Stir in liquid smoke.
Heat through. Discard bay leaves. Serve hot.
Chocolate Espresso Moo-Less Pie


Ingredients:
silken tofu, powdered sugar, coffee, vanilla extract

Directions:
Melt chocolate chips in microwave in 20 second increments, or using a double boiler.
In a blender, add tofu and blend until smooth.
Add melted chocolate, blending again until smooth.
Add powdered sugar, espresso and vanilla and blend until mixture is smooth and fluffy.
Pour chocolate mixture into pie shell.
Refrigerate 2-4 hours or until firm enough to slice.
Cheese Blintzes


Ingredients:
all-purpose flour, sugar, salt, egg, milk, unsalted butter, vanilla extract, cottage cheese, cream cheese, sugar, egg, vanilla extract

Directions:
Crêpe Batter:
Sift the flour, sugar and salt into a bowl and set aside. Combine the egg, milk, butter and vanilla extract in another bowl and stir until smooth. Add this mixture to the dry ingredients and stir until blended into a relatively smooth batter. Let the batter rest for 30 minutes in the refrigerator. (The batter may be prepared to this point and stored in the refrigerator for up to 12 hours.].
Heat a crêpe pan or small skillet over medium heat. Brush the pan with melted butter. Pour a scant 1/4 cup batter into the crêpe pan, swirling and tilting the pan to coat the bottom. Cook (reducing the heat if necessary] until the first side is set and has a little color, about 2 minutes. Use a thin metal or heatproof rubber spatula to loosen the crêpe and turn it over. Cook on the other side until set and very lightly colored (the crêpe will not be as dark on the second side as on the first], 1 minute more. Stack the crêpes between layers of parchment or waxed paper as you cook.
Cheese Filling:
Purée the cottage cheese and cream cheese in a blender until very smooth. Transfer to a bowl and stir in the sugar, egg and vanilla extract by hand. Keep refrigerated until you are ready to finish the crêpes.
Preheat the oven to 400 degrees F. Lightly brush a medium baking dish with melted butter.
Spoon or pipe about 2 tablespoons of the cheese filling onto each crêpe. Fold each crêpe into quarters, or fold the sides in to the center, then roll each crêpe up. Place the crêpes seam side down in the prepared baking dish. Drizzle with melted butter and bake until very hot, 8 to 10 minutes.
Serve immediately, 2 crêpes per serving, with fruit or compote.
Peanut Butter Crumb Cake


Ingredients:
light brown sugar, flour, creamy peanut butter, butter, creamy peanut butter, butter, light brown sugar, eggs, flour, baking powder, salt, baking soda, milk

Directions:
Preheat oven to 375°F.
MAKE THE CRUMBS: Mix together the brown sugar, flour, peanut butter, and melted butter until crumbly; set aside.
MAKE THE CAKE BATTER: Cream together the peanut butter and butter until light and fluffy.
Slowly beat in the brown sugar.
Add the eggs, one at a time, beating until fluffy after each addition.
Whisk together the flour, baking powder, baking soda, and salt; add alternately to the creamed mixture with the milk, blending well after each addition.  (Do not overmix].
Spread the batter evenly in a greased 13x9-inch baking pan; top with the crumbs.
Bake at 375°F for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool slightly before serving.
Dust with powdered sugar, if desired; or drizzle with a chocolate glaze.
Ham and Noodle Skillet


Ingredients:
butter, onion, cheddar cheese, cream cheese, cooked ham, parsley, salt, black pepper

Directions:
Cook noodles according to package directions; drain.
In large skillet, melt butter and saute onion until soft.
To skillet, add light cream, cheddar cheese, cream cheese, peas, ham and parsley.
Reduce heat to low; cook, stirring frequently, until cheese melts and mixture is hot and thickened.
Toss with hot cooked noodles.  Season to taste with salt and pepper.
Mini Strawberry Surprise Muffins


Ingredients:
strawberries, brown sugar, sugar, canola oil, eggs, vanilla extract, all-purpose flour, cinnamon, baking soda, salt, light cream cheese

Directions:
Grease mini or large muffin tray.
Mash strawberries, stir in sugars, oil, vanilla, almond extract and eggs until fully incorporated.
In seperate med bowl, mix together flour, cinnaomon, B. Soda, and salt.
Combine the dry ingredient to the wet.  Mix till blended.
Fill mini muffin trays until almost full, then add the magic --  a blob of berry cream cheese in the middle of the batter on the top.
Bake 425F  for approx 12 - 14 Minutes.
Should make approx 36 muffins.
If you are making large muffins bake at 425F for about 14 - 16 minutes.
makes 12.
Applesauce With Cheddar Cheese and Toasted Almonds for 2


Ingredients:
applesauce, cheddar cheese

Directions:
Carefully warm applesauce in a sauce pan (applesauce can scorch easily due to its sugar content.]  Figure approximately 1 cup applesauce per person.
Meanwhile, slice the cheddar cheese into 1/4 inch cubes.
Ladle the warm applesauce into bowls and immediately scatter the cheddar cubes and almonds on top. The cheese will begin to melt from the heat of the warmed applesauce.
Also good as a topping on a bowl of steel cut oatmeal.
Macaroni and Cheese With Broccoli and Chicken


Ingredients:
olive oil, green onions, chives, elbow macaroni, broccoli florets, butter, all-purpose flour, cayenne pepper, garlic powder, heavy whipping cream, chicken broth, sharp cheddar cheese, cheddar cheese, parmesan cheese

Directions:
Heat a medium pan over medium-high heat. Add olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and chives and cook another 6 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.
In a separate pot boil water, add pasta and salt. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and the broccoli is just tender.
Meanwhile, heat a large pot over medium heat. Add butter and melt, then add flour, cayenne and garlic and whisk together over heat until it thickens, then cook a minute more. Whisk in milk, heavy cream and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.
Drain macaroni and broccoli florets. Add back to the pot and add chicken to the pasta and broccoli.
Add cheese to milk sauce and stir. Pour sauce over pasta and stir to combine.
Put pasta in a 9" x 13" glass baking pan. Sprinkle with the shredded cheese and broil for 5 minutes.
Chapchae (Noodles With Beef and Mixed Vegetables)


Ingredients:
cornstarch, beef eye round, low sodium soy sauce, fresh ginger, sambal oelek, garlic cloves, bean threads, crushed red pepper flakes, garlic cloves, green onion, carrot, fresh spinach, low sodium soy sauce, brown sugar, rice vinegar, sesame seeds

Directions:
To prepare beef, sprinkle cornstarch over beef; toss to combine. Add 1 tablespoon soy sauce and next 4 ingredients (1 tablespoon soy sauce through 3 garlic cloves]; toss well to coat. Cover and refrigerate 30 minutes to 1 hour.
Heat a large nonstick skillet or wok coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove mixture from pan. Cover and keep warm.
To prepare noodles, pour boiling water over noodles; let stand 10 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles several times with kitchen shears.
To prepare vegetables, wipe skillet or wok clean with paper towels. Heat 1 teaspoon sesame oil and vegetable oil in pan over medium-high heat. Add red pepper and 5 garlic cloves; stir-fry 30 seconds. Add mushrooms, onions, and carrot; stir-fry 3 minutes. Add half of spinach; stir-fry 2 minutes or until spinach wilts. Add remaining spinach; stir-fry 2 minutes or until spinach wilts.
Reduce heat to medium-low. Add beef mixture and noodles to pan, stirring well to combine. Combine 1/3 cup soy sauce, brown sugar, vinegar, and 1 tablespoon sesame oil, stirring with a whisk. Drizzle over noodle mixture; stir well to combine. Cook over medium-low heat 3 minutes or until thoroughly heated. Sprinkle with sesame seeds.
Grilled Tofu Skewers with Sriracha Sauce
Category: everyday-cooking
By MOTTSBELA

Chunks of firm tofu are marinated with vegetables in a sauce made with sriracha, soy sauce, sesame oil, onion, and jalapeno.

Ingredients:
1 (8 ounce) container extra firm tofu, drained and sliced into large chunks
1  zucchini, cut into large chunks
1  red bell pepper, cut into large chunks
10 large mushrooms
2 tablespoons sriracha chili garlic sauce
¼ cup soy sauce
2 tablespoons sesame oil
¼ cup diced onion
1  jalapeno pepper, diced
ground black pepper to taste

Directions:
Place tofu, zucchini, red bell pepper, and mushrooms in a bowl. Mix sriracha sauce, soy sauce, sesame oil, onion, jalapeno, and pepper in a small bowl, and pour over tofu and vegetables. Toss lightly to coat. Cover, and allow to marinate at least 1 hour in the refrigerator. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Thread tofu and vegetables on to skewers. Grill each skewer 10 minutes, or to desired doneness. Use any remaining marinade as a dipping sauce.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 2 servings

Calories: 301
Fat: 19.8 g
Saturated fat: 2.8 g
Carbohydrates: 19.4 g
Sugars: 8.1 g
Dietary fiber: 5.2 g
Protein: 16.8 g
Sodium: 2465.7 mg
Spooky Calzone Snake


Ingredients:
white sugar, warm water, active dry yeast, olive oil, kosher salt, all-purpose flour, ricotta cheese, mozzarella cheese, parmesan cheese, fresh parsley, black olives, green bell pepper, fresh mushrooms, egg, water

Directions:
Dissolve the sugar in the warm water in the bowl of a stand mixer fitter with a dough hook.  Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam.  Stir in the oil, salt, and 2 cups of flour, and mix on LOW until the mixture forms a wet dough.  With the machine running add 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball.  Knead for 3 to 5 more minutes, until the dough is smooth and elastic.
Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil.  Cover with a light cloth and let rise in a warm place (80 to 95°F (27 to 35°C]] until doubled in volume, about 1 hour.
Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green peppers, and mushrooms in a large bowl, and set aside.
Preheat oven to 375°F (190°C].  Line a baking sheet with parchment paper.
Punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long.  Spoon the filling mixture down the center of the dough strips, leaving about 1 inch on all sides for sealing.  Pull edges of the dough together; pinch to seal and form a long, filled roll.  Place the roll, seam side down, onto the parchment paper in a snakey "S" shape, and tuck the ends underneath to seal.  Beat the egg in a bowl with 1 tablespoon water, and brush the egg wash over the calzone.
Bake in preheated oven for 30 to 35 minutes, until the calzone is golden brown.  Let cool for 5 minutes before cutting into individual slices.
Low Sugar Banana Bread


Ingredients:
sugar, eggs, flour, baking powder, salt, chocolate chips

Directions:
Mix mashed bananas and sugar until the sugar has dissolved., Beat eggs and add to bananas, blending well., Sift dry ingredients and mix in with banana mixture., If desired fold in nuts or chocolate chips., Pour into greased 9x5 loaf pan and bake at 325 degrees for ~50 minute.
Quick & Easy Veggie Chili


Ingredients:
onion, bell pepper, garlic cloves, tomato puree, diced tomatoes with green chilies, black beans with lime juice, ground pepper, soy sauce, Worcestershire sauce, cumin, chili powder, sharp cheddar cheese, elbow macaroni

Directions:
In the bottom of a dutch oven, saute Onions in Olive or Canola Oil until they start to soften.
Add in Garlic and Red Pepper and cook until fragant.
Stir in Burger Crumbles, sprinkle with worcestershire or soy sauce (if desired], and cook over medium heat until warmed.
Add in remaining ingredients and heat through.
Server over Elbow Pasta and top with Sharp Cheddar, if desired.