xiaoxl/recipe_data huggingface dataset:
Roasted Vegetables for a Crowd
Category: side-dish
By SZYQ1

Next time you want to cook a hearty meal for a big crowd, try this massive roasted veggie combo recipe including Brussels sprouts, bell peppers, sweet potatoes, and onions.

Ingredients:
1 pound broccoli, cut into bite-sized florets
1 large head cauliflower, cut into bite-sized florets
8 tablespoons extra-virgin olive oil , divided
2 teaspoons dried rosemary, divided
2 teaspoons dried thyme, divided
kosher salt and ground black pepper to taste
1 ½ pounds Brussels sprouts -  trimmed, yellow outer leaves removed, and halved
2 large sweet potatoes, peeled and cubed
2  yellow bell peppers, cut into 1-inch pieces
2  red bell peppers, cut into 1-inch pieces
2 large red onions, quartered

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with heavy-duty aluminum foil. Combine broccoli and cauliflower florets with 2 tablespoons olive oil in a large mixing bowl. Add 1 teaspoon rosemary and 1 teaspoon thyme. Season with salt and pepper. Spread mixture onto 1 of the prepared baking sheets. Add Brussels sprouts to the same large mixing bowl. Add 3 tablespoons olive oil and season with salt and pepper. Spread mixture onto remaining prepared baking sheet. Roast in the preheated oven, gently stirring every 5 minutes, until broccoli and cauliflower are lightly browned and Brussels sprouts are dark brown, 20 to 30 minutes. Meanwhile, place sweet potatoes into the mixing bowl. Add 3 tablespoons olive oil, remaining rosemary, and remaining thyme. Season with salt and pepper and stir to combine. Remove roasted vegetables from the oven and transfer to a large disposable foil pan. Place sweet potatoes onto 1 of the foil-lined baking sheets used prior. Roast potatoes in the hot oven until tender, stirring every 5 minutes, for 30 to 35 minutes. Remove roasted sweet potatoes and transfer to the disposable foil pan. Add yellow bell peppers and red bell peppers to the same large mixing bowl. Separate red onion quarters into pieces and add to the bowl. Stir well to coat vegetables in oil remaining in the bowl. Transfer mixture to the other foil-lined baking sheet. Roast peppers in the hot oven, stirring every 5 minutes, for 15 to 20 minutes. Transfer to the disposable foil pan with the other cooked vegetables. Stir to mix. Serve immediately or cover with foil to be reheated later.

Prep time: 30 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 35 mins
Yields: 18 servings

Calories: 145.5
Fat: 6.4 g
Saturated fat: 0.9 g
Carbohydrates: 20.2 g
Sugars: 5.7 g
Dietary fiber: 5.4 g
Protein: 4 g
Sodium: 69.5 mg
Crispy Braised Duck Legs


Ingredients:
duck legs, carrot, celery ribs, fresh black pepper

Directions:
Preheat oven to 400 degrees. Put duck legs skin side down in a skillet large enough to accommodate all ingredients comfortably. Turn heat to medium, and cook, rotating so skin browns thoroughly and evenly but do not turn over completely. Meanwhile, peel onion and carrots, trim celery and roughly chop them all.
When skins are nicely browned, turn and sear the meat side just 1 to 2 minutes, and season with salt and pepper. Remove to a plate; remove all fat from pan except enough to moisten vegetables. Add vegetables and salt and pepper, and cook, stirring occasionally, over medium-high heat, until they begin to brown, 10 to 15 minutes.
Return duck legs skin side up to pan, and add stock; it should come about halfway up the legs but not cover them. Turn heat to high, bring to boil and transfer to oven.
Cook 30 minutes, and turn heat to 350 degrees. Cook undisturbed until duck is tender and liquid reduced, at least 30 minutes or a bit longer. Serve immediately, or let rest in a 200-degree oven for up to an hour.
Mango and Pineapple Granola Bars


Ingredients:
rolled oats, dried mango, light brown sugar, honey, vanilla extract

Directions:
Preheat oven to 325F and grease and line an 8x8 inch square pan.
Place oats, chopped fruit and light brown sugar into a large bowl and stir until combined.
Place the honey, oil and vanilla extract into a jug and lightly beat with a fork.
Pour liquid measurements into dry and stir until all the oats are coated with the wet mix.
Tip the granola mix into your lined pan and spread until level, either with the back of a spoon or your hand.
Place in the oven for 30-35 minutes until golden and slightly firm to the touch.
Leave to cool in the pan completely.
Once cool, slice into 9-12 bars. Granola bars will keep in an airtight container, at room temperature, for 4 days.
Easy Broiled Lobster Tails
Category: seafood
By BEACH1990

This recipe is great for those little frozen lobster tails and when you only have a few minutes. The olive oil makes the lobster moister and the lemon pepper gives it a good flavor.

Ingredients:
2 (6 ounce) frozen lobster tails
1 tablespoon olive oil
1 teaspoon lemon pepper seasoning

Directions:
Preheat the oven's broiler. Thaw the lobster tails partially and use kitchen scissors to cut the shells open lengthwise down the back. Brush the exposed meat with olive oil and season with lemon pepper. Place on a broiler pan with the opening facing upwards. Broil the tails about 6 inches from the heat source until they are opaque and slightly browned at the edges, about 10 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 213.9
Fat: 8.3 g
Saturated fat: 1.2 g
Carbohydrates: 1.1 g
Sugars: 0.1 g
Protein: 32 g
Cholesterol: 161.5 mg
Sodium: 734.2 mg
Calexico Burrito


Ingredients:
monterey jack pepper cheese, avocado, sweet onions, flour tortilla

Directions:
Warm tortilla on a pan or in the oven for about 30 seconds until pliable.
Spread tortilla with chili sauce Toss in the chicken, onions, avocado, and pepper jack.
Roll tightly bending the side edges in as you roll it up.
Heat a teaspoon of butter or oil in a pan and lightly toast both sides turning once.
Dig inches.
Marinated Mushrooms


Ingredients:
water, coarse salt, mushrooms, white vinegar, bay leaves, sugar, black peppercorns, whole allspice, red pepper flakes, thyme leaves, shallot, garlic

Directions:
In large pot combine water and 1 1/2 Tbs.
salt; bring to a boil.
Add mushrooms and boil 2 min.
Drain; reserve cooking liquid.
In saucepan combine 1 1/2 cup reserved liquid, vinegar all spices, and remaining 1 tbs salt.
Boil for 5 min.
Pack mushrooms in heat resistant jars.
Pour liquid over them and add shallots and garlic.
Add enough reserved liquid to cover, and a tbs.
of oil.
Cover and refrigerate for about 1 week, shaking occasionally.
Spinach Chicken Parmesan
Category: main-dish
By KMSMOKEY

A family favorite. A classic dish with a Popeye-esque twist; so eat yer spinach (with chicken parmesan) and enjoy it, too!

Ingredients:
⅓ cup grated Parmesan cheese
¼ teaspoon Italian seasoning
6  skinless, boneless chicken breasts
¼ cup chopped green onions
1 tablespoon butter
1 tablespoon all-purpose flour
½ cup skim milk
½ (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon chopped pimento peppers

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a small bowl combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside. Arrange coated chicken pieces in an 8x8x2 inch baking dish. In a small saucepan, saute green onion in butter/margarine until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly. Stir in drained spinach and pimiento and mix together. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 servings

Calories: 186.5
Fat: 4.8 g
Saturated fat: 2.4 g
Carbohydrates: 3.6 g
Sugars: 1.4 g
Dietary fiber: 0.9 g
Protein: 30.8 g
Cholesterol: 77.8 mg
Sodium: 185.4 mg
Argentinian Steak Sandwiches


Ingredients:
beef sirloin steaks, olive oil, French baguettes, mayonnaise, butter lettuce, avocado, olive oil, red wine vinegar, shallot, tomatoes, garlic cloves, flat leaf parsley, dried oregano, salt

Directions:
To make chimichurri sauce, combine all ingredients from 1/2 cup olive oil through 1/4 tsp salt in a bowl.  Set aside.
Preheat a barbecue grill or grill pan over medium–high heat. Brush steaks with oil, then season with salt and pepper. Cook steaks for 3 minutes each side for medium-rare or until cooked to your liking.  (The thickness of the steaks will also determine the amount of time.]  Cover loosely with foil and rest for 5 minutes.
Cut a slit lengthwise along top of baguettes, cutting almost to base.  Pull them open without splitting. Brush inside with mayonnaise, then fill with lettuce and avocado. Thinly slice steaks across the grain, then divide among sandwiches. Spoon sauce  over the top of the sandwiches and serve.
Thai Meatball Soup


Ingredients:
ground pork, ground beef, ginger, red pepper flakes, cumin powder, Chinese five spice powder, white pepper, sea salt, beef broth, baby bok choy, extra firm tofu, shiitake mushrooms, scallion, soy sauce, fish sauce, udon noodles, sriracha sauce

Directions:
Place the first 8 ingredients into a large bowl and mix together well.  Proceed by making 1/2" to 3/4" meatballs and set aside on a plate.  In a large cast iron pot, add 3 Tbsp of olive oil and the meatballs.  Cook on medium until browned all around, about 8 minutes.
Add the beef broth, bring to a boil and reduce heat.  Simmer for 20 minutes.
Add the remaining ingredients and simmer for an additional 15 minutes.  Serve in a large bowl and top with plenty of Sriracha!
If you enjoyed this, check out my new cookbook @ bangingmeals.com.
Grilled Marlin With Tropical Fruit Salsa


Ingredients:
garlic cloves, olive oil, lime, juice of, lime, juice of, soy sauce, green onion, mango, salt, green pepper, red onion, fresh parsley

Directions:
Rub fish with garlic and leave garlic on fish. In pan or large ziploc, combine olive oil, juice of 1/2 lime, soy sauce, and green onion. Add fish and marinate about 1 hour.
In medium bowl, combine juice of 1 lime, mango, onion, salt, sweet pepper, and parsley. Chill while fish is marinating.
Grill marlin over medium heat about 7-8 minutes per side. Top with fruit salsa and serve.
Pizza Casserole
Category: pasta-and-noodles
By Melissa

This recipe takes all the good things we love on pizza and combines them with egg noodles to form a great, one-dish casserole to feed your family.

Ingredients:
2 cups uncooked egg noodles
½ pound lean ground beef
1  onion, chopped
2 cloves garlic, minced
1  green bell pepper, chopped
1 cup sliced pepperoni sausage
16 ounces pizza sauce
4 tablespoons milk
1 cup shredded mozzarella cheese

Directions:
Cook noodles according to package directions. Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish. Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 to 8 servings

Calories: 386.5
Fat: 25.3 g
Saturated fat: 9.4 g
Carbohydrates: 17.7 g
Sugars: 5.1 g
Dietary fiber: 2.9 g
Protein: 20.2 g
Cholesterol: 78.5 mg
Sodium: 902.7 mg
Apple Clafoutis
Category: world-cuisine
By Yoly

Clafoutis is a French dessert which combines fresh fruit and custard. Just like a souffle, it rises beautifully then it deflates once cooled. It's best made in a cast iron skillet but any oven-proof skillet will work. Sprinkle with powdered sugar just before serving.

Ingredients:
4 large eggs
¾ cup brown sugar
⅓ cup all-purpose flour
¼ teaspoon salt
1 ½ cups milk
1 tablespoon vanilla extract
5 tablespoons salted butter
⅓ cup brown sugar
¼ cup water
6 cups apples, peeled and sliced into 1/2-inch wedges
1 teaspoon ground cinnamon  (Optional)

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Mix eggs and brown sugar in a bowl until smooth. Whisk in flour and salt. Slowly add milk, stirring constantly until well combined. Stir in vanilla extract and set aside to rest. Melt butter, brown sugar, and water in a 10 1/4-inch cast iron skillet over medium-high heat. Stir frequently until mixture starts to boil. Reduce heat to medium; swirl skillet, but do not stir, until mixture starts to thicken, about 2 minutes. Add apples and cinnamon. Cook and stir until apples are crisp-tender and starting to brown, 15 to 18 minutes. Remove from heat. Stir egg mixture and pour over the apples in the skillet. Bake in the preheated oven until edges are golden brown and custard is set, 28 to 35 minutes.

Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 276
Fat: 10.8 g
Saturated fat: 5.9 g
Carbohydrates: 40.5 g
Sugars: 33.2 g
Dietary fiber: 2.3 g
Protein: 5.5 g
Cholesterol: 115.7 mg
Sodium: 185.2 mg
Best Ever Pie Crust
Category: desserts
By Jean Haseloh

You can double or half the recipe without any problem.  This is a simple recipe and very tasty!  It will be very flaky.

Ingredients:
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
½ cup water

Directions:
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight. Roll out dough on a floured counter.  Don't over work it.  Use as directed in pie recipe.

Prep time: 20 mins
Total time: 20 mins
Yields: 2 pie crusts

Calories: 170.1
Fat: 13 g
Saturated fat: 3.2 g
Carbohydrates: 11.9 g
Dietary fiber: 0.4 g
Protein: 1.6 g
Sodium: 145.9 mg
Gluten-Free Turkey Roll


Ingredients:
carrot, onion, boiling water, parsley flakes, garlic powder, onion, ground black pepper, fresh rosemary, water, lean ground turkey

Directions:
Cook carrots and onion in boiling water until tender crisp; drain and let cool.
Measure next 8 inngredients into bowl; stir.
Add turkey and mix.
Pat mixture out onwaxed paper into a rectangle.
Lay carrot sticks parallel to short side of rectangle, spreading over entire surface; scatter onion overtop.
Roll from short side, using wax paper to help roll.
Place seam side down in a greased loaf pan.
Bake, uncovered, in a preheated 350* oven for about 1 hour until browned.
Enjoy!
Barbecue Chicken Pizza


Ingredients:
barbecue sauce, garlic, chicken breasts, mozzarella cheese

Directions:
Using a large pizza pan, spray a light coating of cooking spray over the pan, then place pizza dough onto pan.
Top dough with barbecue sauce and Italian seasoning.
In a bowl, mix chicken cubes with seasoned salt and garlic, then arrange onto pizza dough.  Top with mozzarella cheese and bake at 400 degrees until crust is a nice golden brown color.
Slice and serve!
Red Velvet Strawberry Cake
Category: desserts
By Tahoura Hashemi

I made this strawberry cake for my friend's surprise birthday party. Everybody thought it's from a professional bakery and they absolutely loved it! Hope you all enjoy serving and of course eating this delicious cake! You can decorate with additional strawberries and cake crumbs.

Ingredients:
3 cups all-purpose flour
1 ½ tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 ½ cups white sugar
1 cup vegetable oil
4  eggs, separated
1 ½ tablespoons vanilla extract
1 teaspoon white vinegar
1 drop food coloring, or as desired
1 cup buttermilk
1 cup white sugar
¼ cup all-purpose flour
¼ teaspoon salt
1 ½ cups whole milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
5 ounces cream cheese
½ cup butter, softened
7  fresh strawberries, sliced

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans and sprinkle with flour if pans don't have a smooth bottom. Whisk 3 cups flour, cocoa powder, baking soda, and salt together in a bowl. Beat 1/2 cup butter in a bowl using an electric mixer until creamy and smooth. Add 1 1/2 cups sugar and beat until fairly creamy, about 2 minutes. Pour in vegetable oil and beat until combined, about 30 seconds more. Beat in egg yolks, vanilla extract, vinegar, and enough food coloring to reach desired color. Pour in flour mixture, alternating with buttermilk, on low speed until just incorporated, making sure to not overmix the batter. Beat egg whites until thick and frothy in a separate bowl; fold into the batter. Pour batter into the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Be careful not to overbake. Let cakes cool in the pans for 10 to 20 minutes before transferring to a wire rack or serving plate to cool completely. Whisk sugar, flour, and salt in a saucepan to combine. Whisk in milk gradually, making sure there are no lumps. Place saucepan over medium heat. Stir until thickened. Pour mixture into an airtight container and refrigerate until completely cool, about 1 hour. Place frosting in a mixing bowl. Add lemon juice and vanilla extract. Mix with an electric mixer on high speed to combine. Whip in cream cheese, 1 tablespoon at a time. Whip in butter and continue to mix until you have a really thick frosting. Place into an airtight container and refrigerate if not using immediately. Frost cooled cake and place sliced strawberries between the 2 layers.

Prep time: 40 mins
Cook time: 30 mins
Total time: 2 hrs 20 mins
Yields: 1 9-inch layer cake

Calories: 820.2
Fat: 49.3 g
Saturated fat: 19.2 g
Carbohydrates: 85.9 g
Sugars: 53.9 g
Dietary fiber: 1.5 g
Protein: 10.2 g
Cholesterol: 143.4 mg
Sodium: 478.5 mg
dill cottage cheese loaf


Ingredients:
cottage cheese, water, butter, sugar, dill weed, salt, baking soda, bread flour, dry yeast

Directions:
add all ingredients in this order., cook on"SWEET" cycle.
Grilled Sirloin Steak


Ingredients:
soy sauce, red wine vinegar, cider vinegar, olive oil, garlic cloves, pepper, ground ginger, honey, boneless beef top sirloin steak

Directions:
In a large resealable plastic bag, combine the first seven ingredients, add beef.
Seal bag and turn to coat; refrigerate for at least 3 hours or overnight. Drain and discard the marinade.
Grill steak, covered over INDIRECT medium heat for 18-20 minutes per side, or until meat reached desired doneness.
ActiFried Chicken Wings
Category: appetizers-and-snacks
By T-fal Canada

Just add wings, salt, pepper, and your favorite seasonings; the ActiFry will do the rest!

Ingredients:
1 kg chicken wings
Salt and pepper to taste

Directions:
Put the chicken wings in the ActiFry. Close the lid. Leave to cook for 12 minutes. Add salt and pepper to taste. If you wish to add a sauce (barbecue) or spices (paprika, Cajun, etc), add 1 or 2 ActiFry spoons 5 minutes before the end of cooking time.

Prep time: 5 mins
Cook time: 12 mins
Total time: 17 mins
Yields: 1 kilogram wings

Calories: 252
Fat: 18.1 g
Saturated fat: 5.1 g
Protein: 20.8 g
Cholesterol: 87.4 mg
Sodium: 102.2 mg
Passover Rolls I
Category: bread
By JANWEISBERGER

This is a recipe for rolls to serve during Passover instead of always serving matzo.  My family enjoys them during the entire holiday.

Ingredients:
2 cups matzo meal
½ teaspoon salt
½ teaspoon white sugar
1 cup water
½ cup vegetable oil
4  eggs

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet. In a large mixing bowl, combine matzo meal, salt, and sugar. Mix well. Bring water and oil to a boil. Pour the boiling water over the matzo meal mixture, and stir until blended. Beat one egg at a time into the mixture. Let stand 15 minutes. Shape the dough into rolls with oiled hands. Arrange rolls on the prepared cookie sheet. Bake at 375 degrees F (190 degrees C) for 50 minutes.

Yields: 12 rolls

Calories: 312.4
Fat: 22 g
Saturated fat: 3.4 g
Carbohydrates: 23.1 g
Sugars: 1.3 g
Dietary fiber: 1.1 g
Protein: 7.6 g
Cholesterol: 124 mg
Sodium: 241.1 mg
Chocolate Cheesecake Smoothie


Ingredients:
Philadelphia Cream Cheese, egg, granulated sugar, skim milk

Directions:
Cut cream cheese into small pieces and place into cup of Magic Bullet blender or similar blender.
Microwave uncovered for 10-15 seconds until cheese is softened to a blending consistency.
Beat egg in a small bowl, then measure out one tablespoon of beaten egg and add to blender cup.
Add remaining ingredients and blend for 30 seconds until frothy.
Pour into serving glass and enjoy!
Tuscan Soup
Category: soups-stews-and-chili
By Dianne Brown

Tuscan soup with spicy sausages, potatoes, and spinach.

Ingredients:
6 cups chicken broth
1  onion, chopped
3 (3.5 ounce) links spicy Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed and chopped
¼ cup evaporated milk
salt to taste
ground black pepper to taste

Directions:
Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink.  If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water. Place meat in a large pot; add stock and potatoes.  Boil until potato is cooked. Add spinach. Continue boiling until spinach is lightly cooked. Remove soup from heat, stir in evaporated milk, and season to taste.  Do not add any salt if using canned stock.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 558.5
Fat: 25.2 g
Saturated fat: 9.1 g
Carbohydrates: 57.4 g
Sugars: 6.3 g
Dietary fiber: 8.4 g
Protein: 26.4 g
Cholesterol: 56.4 mg
Sodium: 1745.3 mg
Shrimp Noodle Soup
Category: soups-stews-and-chili
By Lindsay Perejma

For extra flavors, add a splash of sherry to the soup before serving.

Ingredients:
2 teaspoons vegetable oil
1  onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 pinch crushed red pepper
2 quarts chicken broth
1 cup peeled, diagonally sliced carrots
1 cup diagonally sliced celery
2 cups snow peas
12 ounces fresh shrimp, peeled and deveined
4 ounces rice vermicelli
2 tablespoons soy sauce
¼ teaspoon ground black pepper

Directions:
In a large saucepan over medium heat cook onion, garlic, ginger and crushed red pepper in oil for 2 minutes.  Pour in broth, carrots, and celery and bring to a boil.  Reduce heat, cover, and simmer for 5 minutes.  Stir in snow peas and shrimp, cover, and cook for 3 minutes.  Break noodles into 2-inch pieces and stir into soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink.  Stir in soy sauce and pepper and serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 159.4
Fat: 2.9 g
Saturated fat: 0.4 g
Carbohydrates: 19.5 g
Sugars: 4.2 g
Dietary fiber: 2.3 g
Protein: 12.5 g
Cholesterol: 91.8 mg
Sodium: 1715.8 mg