xiaoxl/recipe_data huggingface dataset:
Green Eggs and Ham


Ingredients:
eggs, cooked ham, salt, fresh ground pepper, butter, margarine, basil leaves, fresh basil leaves, fresh parsley, garlic cloves, pine nuts, walnuts, parmesan cheese, salt, fresh ground pepper, olive oil

Directions:
To make the Basil Pesto: Add the first 7 pesto ingredients to the container of a food processor or blender.
Process until minced.
With motor running, slowly pour oil in through the feed tube and blend until a paste forms.
Transfer mixture to a bowl; cover and refrigerate until ready to use (or may freeze in an airtight container for up to 3 months; bring to room temp before using].
To make Green Eggs and Ham: In a medium mixing bowl, whsik the eggs until slightly frothy; add in 2 tablespoons Basil Pesto, ham, salt, and pepper; stir to combine.
Melt butter in a large nonstick skillet over medium heat; swirl butter to coat bottom of pan.
When butter foams, add egg mixture all at once.
Let set for 20 seconds.
Cook, stirring, for about 3-4 minutes or until fluffy and almost dry.
Serve with basil leaves as garnish.
Maille® Dijon Shrimp Starter
Category: trusted-brands-recipes-and-tips
By Maille

Fresh shrimp with onion, bell pepper, and garlic in a mustard sauce are served atop fragrant garden herbs in this easy starter course.

Ingredients:
2 tablespoons Maille® Old Style Mustard
12  fresh shrimp
1  onion, sliced
1  green pepper, finely chopped
1 clove garlic, crushed
1 tablespoon sunflower oil

Directions:
Place sunflower oil in a skillet. Add the onion, green pepper and garlic and cook for 5 minutes. Add the Maille® Old Style Mustard and cook for another 2 minutes. Add the shrimp and cook 5 minutes more. Season to taste. Serve with a salad of fine herbs (chives, chervil, parsley, basil).

Yields: 4 servings

Calories: 86.2
Fat: 4.5 g
Saturated fat: 0.4 g
Carbohydrates: 5.6 g
Sugars: 1.9 g
Dietary fiber: 1 g
Protein: 5.5 g
Cholesterol: 45.3 mg
Sodium: 196 mg
Alcaparrado - Puerto Rican Olive & Pepper Mix


Ingredients:
capers, red wine vinegar, olive oil, black pepper

Directions:
Chop green olives and pimentos, coarsely., Place olives in a small jar with a tight fitting lid., Add in the remainder of the ingredients and shake vigorously to mix well.
Baked Saffron Rice


Ingredients:
saffron, butter, onion, long grain rice, orange, juice and zest of

Directions:
Heat the oven to 190c/gas 5.
Add the saffron to the hot stock.
Heat the butter in a flameproof casserole.
Gently fry the onion for 5 minutes until softened and golden.
Add the rice and cook for a further minute until coated with butter and turning slightly transparent.
Add the stock and the orange zest and juice.
Bring to the boil, then cover with a close fitting lid.
Bake for 25-30 minutes until liquid is absorbed and grains are tender.
Kale and Quinoa Salad
Category: salad
By Kicius

Delicious and nutritious! This salad is sure to please the crowd! And with so many options to mix and match to your tastes, you can't go wrong. You can play with the kale-to-quinoa ratio to make this your own. Use alternative nuts and dried fruit to customize to your own taste buds.

Ingredients:
2 cups water
1 cup quinoa
10 leaves kale, cut into small pieces
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 large garlic clove, minced
1 teaspoon fresh cracked black pepper
½ teaspoon ground sea salt
1 cup pecans
1 cup currants
¾ cup crumbled feta cheese

Directions:
Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely. Put kale in a large mixing bowl. Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.

Prep time: 5 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 6 servings

Calories: 439.3
Fat: 27 g
Saturated fat: 5.2 g
Carbohydrates: 43.9 g
Sugars: 17.8 g
Dietary fiber: 6.3 g
Protein: 10.7 g
Cholesterol: 16.7 mg
Sodium: 397.3 mg
California Vegetable Casserole


Ingredients:
butter, flour, milk, cream cheese, cheddar cheese

Directions:
Par-boil frozen vegetables.
Melt butter in a saucepan.
Whisk in flour, do not brown.
And add milk, continue to stir.
Dice cream cheese and slowly add to mixture. Do not boil.
Continue stirring until mix is smooth.
Place vegetables in a greased baking dish.
Pour sauce over veggies.
Sprinkle cheddar cheese over the top and if you like, you can now add a bread crumb topping.
Bake at 350°F 30 minutes.
Kung Pao Shrimp


Ingredients:
chicken broth, soy sauce, white wine vinegar, cornstarch, sugar, red pepper flakes, szechuan peppercorns, salt, broccoli floret, carrots, garlic, medium shrimp, green onion, peanuts, cooked rice

Directions:
In a medium bowl, mix broth, soy sauce, vinegar, cornstarch, sugar, crushed red pepper, sesame oil and salt.
Heat oil in a small wok or deep skillet over high heat.  Add broccoli, carrot, ginger and garlic to pan.  Stir-fry until garlic begins to brown and broccoli and carrots are crisp tender.
Add shrimp and stir-fry for 3-4 minutes, or until cooked through.
Stir broth mixture into pan. Bring to a boil and then simmer until thick, about 1 minute.
Top with green onions and peanuts. Serve with hot rice.
Amazing Seafood Pasta with Lobster
Category: main-dish
By GreekMuse

Better than any seafood pasta I've had in any restaurant! Lobster, crab, and shrimp make this savory dish a crowd pleaser. Serve with sliced French bread.

Ingredients:
1 (16 ounce) package bow-tie pasta
3 tablespoons butter, divided
1 tablespoon finely diced shallot
2 cups heavy whipping cream
½ cup dry white wine (such as Chardonnay)
cayenne pepper
2 pinches saffron
salt and ground black pepper to taste
1 pound uncooked shrimp - peeled, deveined, and tails removed
½ pound cooked lobster meat
½ pound cooked lump crabmeat
lemon, juiced

Directions:
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, add 1 tablespoon butter, and stir. Set aside and keep warm. Melt remaining butter in a large saucepan over medium heat. Add shallot and cook until softened, about 1 minutes. Add cream and wine and bring to a boil. Add cayenne pepper, saffron, salt, and black pepper. Reduce heat to a low simmer for 10 minutes; sauce will not thicken. Heat a frying pan over medium heat. Add shrimp and cook until opaque, 3 to 5 minutes. Add lobster and crab and cook until heated through, about 2 minutes more. Season lightly with salt and black pepper. Add seafood combination to the pot with the sauce and stir. Add lemon juice and simmer over low heat 10 minutes more. Serve cooked pasta in individual bowls with 2 ladles of sauce on top. Fold sauce gently into pasta and top with a dash of black pepper.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 1116.4
Fat: 57.3 g
Saturated fat: 33.8 g
Carbohydrates: 90.5 g
Sugars: 4.3 g
Dietary fiber: 5.1 g
Protein: 58.2 g
Cholesterol: 433.5 mg
Sodium: 735.4 mg
Easy Crispy Sesame Chicken


Ingredients:
whole chicken, mayonnaise, sesame seeds

Directions:
Set oven to 350 degrees.
In a large bowl, coat the chicken well with mayonnaise all over.
Mix the crushed Honeynut cornflakes, sesame seeds, salt and pepper in a shallow dish.
Roll/coat the chicken pieces in the mixture until well coated.
Place in an baking dish (I use a 13x9-inch dish for one cut-up chicken, if you are doubling the recipe, then place the chicken on a foil-lined cookie/baking sheet].
Bake for about 50-60 minutes, or until chicken is done.
Stuffed Rolls


Ingredients:
butter, mayonnaise, parmesan cheese

Directions:
Put the butter in a small container and microwave it for a few seconds to soften it a bit.
Using a hand mixer, cream the butter until smooth.
Add the mayonnaise and parmesan cheese; mix until well incorporated.
Place stuffing in the fridge to chill (you don't have to leave it in there too long].
Cut open the slits on the rolls, slicing all the way down (but don't cut through the bottom!].
With a knife, fill each slit with a dollop of the stuffing mixture.
Place the rolls on an ungreased baking sheet and place in a 350°F oven until the tops are lightly brown, about 5 minutes.
Perfect Berry Shortcakes
Category: desserts
By USA WEEKEND columnist Pam Anderson

You don't need a food processor, pastry cutter, rolling pin or cookie cutter to make these sweet biscuits. This shortcake recipe I've developed yields a simple, foolproof biscuit that's crisp yet delicate.

Ingredients:
2 cups all-purpose bleached flour
½ teaspoon salt
1 tablespoon baking powder
5 tablespoons sugar, divided
½ cup butter, frozen
1  egg, beaten
1  egg white  (Optional)
½ cup cold half-and-half
1 (16 ounce) package unsweetened frozen raspberries, blackberries, blueberries or strawberries, thawed and crushed
12 ounces fresh raspberries, blackberries or blueberries (rinsed and patted dry), or strawberries (hulled and sliced)
7 tablespoons sugar, divided
1 cup chilled heavy cream
1 teaspoon vanilla extract

Directions:
Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together. Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes. Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla. Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.

Yields: 6 servings

Calories: 669.4
Fat: 34 g
Saturated fat: 20.6 g
Carbohydrates: 85.6 g
Sugars: 44.3 g
Dietary fiber: 8.2 g
Protein: 8.6 g
Cholesterol: 133.5 mg
Sodium: 592.4 mg
Potica (Croatian Nut Roll)


Ingredients:
water, dry yeast, milk, sugar, salt, butter, margarine, all-purpose flour, sugar, evaporated milk, half-and-half, vanilla, salt, butter

Directions:
Stir yeast into water., Mix butter, milk, sugar, and salt., Add egg yolks, yeast mixture and 2 cup flour., Mix thoroughly., Add remaining flour and turn dough out on a floured surface., Knead until smooth, elastic and does not stick to surface., Place in greased bowl and let rise 1 hour., Grease your baking pan., Filling: mix milk, salt, margarine and sugar., Heat slightly until margarine melts and sugar is dissolved., Add nuts then to stretch mixture you can fold in beaten egg whites., After it has risen, divide into 4 equal parts., Do not knead., Roll each piece to about 1/8 inch thick., Spread with cooled filling., Roll jelly-roll style and place seam down in a greased pan., Let rise for 1 hour., Preheat oven to 350°F., Bake 40 - 45 minutes.
Sweet Potato and Apple Salad


Ingredients:
sweet potatoes, sweet onion, brown sugar, canola oil, lemon juice, salt, black pepper, granny smith apples

Directions:
Preheat oven to 350°F  Wash, peel and cube the sweet potatoes (1 1/2" cubes].
Combine potatoes and onion in a 13x9" baking dish.
Combine sugar, orange juice, oil, lemon juice, salt and black pepper in a small bowl.  Then pour this over the potato mixture - tossing well to coat.
Cover baking dish and bake at 350F for 30 minutes (stir occasionally].
Wash and cube the Granny Smith apples (1" cubes]. Stir in the apple cubes to the casserole and then bake covered an additional 15 minutes or until apple is tender.
Uncover dish and bake an additional 5 minutes.
Thai Style Broccoli Salad


Ingredients:
chunky peanut butter, sugar, hot water, fresh lime juice, soy sauce, red pepper flakes, canola oil, fresh broccoli florets, red bell pepper, onion, garlic, peanuts

Directions:
In a small bowl combine the peanut butter, sugar, water, lime juice, soy sauce, sesame oil, and pepper flakes.
Whisk until well blended and set aside.
Heat vegetable oil over medium high heat in a large skillet or wok.
Add the broccoli, bell pepper, onions, and garlic.
Stir fry for 4 minutes or until vegetables are JUST tender crisp.
Remove from heat and stir in the peanut butter mixture.
Toss well to combine, sprinkle on chopped peanuts and serve hot or at room temp.
Healthy Breakfast Muffins


Ingredients:
whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, salt, raisins, walnuts, honey, water, carrots, ground flax seeds

Directions:
"Stir the dry ingredients together. In another bowl, mix wet ingredients together (make sure to soak the raisins for 5 minutes, then discard the water] and pour them into the dry mix bowl. Stir until just combined, then pour into 6 greased muffin molds and bake at 350F for 20 minutes. Once out of the oven, leave the muffins in the molds for 5 minutes before transferring them to a cooling rack."
Puffed Pancake with Strawberries


Ingredients:
eggs, milk, sugar, flour, salt, butter, strawberries, frozen strawberries, confectioners' sugar

Directions:
Mix eggs, milk, orange juice, sugar, flour and salt in a blender.
Melt butter in a 9 inch glass pie plate in oven until sizzling do not let butter brown.
Pour batter into baking dish.
bake at 350 in middle of oven until puffed and brown, about 20 miutes.
Fill pancake with strawberries and sprinkle with confectiner's sugar.
Polenta with Green Beans


Ingredients:
cornmeal, salt, black pepper, parmesan cheese, fresh green beans, olive oil, garlic

Directions:
Over medium heat in a large pot, bring stock to a boil (use water to make this a vegetarian dish].
Very slowly, whisk in cornmeal.
Lower heat and simmer for 15 minutes, whisking very frequently; polenta will be thick.
Season well with salt and pepper and, with a wooden spoon, beat in the cheese.
Oil an 8-inch baking dish and pour polenta in; smooth top and set aside to cool.
Preheat oven to 400F degrees.
Cut polenta into squares and place on an oiled baking sheet.
Bake for 15 minutes or until polenta squares are slightly browned.
Meanwhile, bring a small pot of water to boil and add beans.
Cook for 2 minute; drain; rinse under cold water and set aside.
In a skillet over medium-high heat, heat olive oil; when hot, add garlic, red pepper and the beans.
Saute until peppers have softened and garlic is golden, about 5 minutes.
Season veggies with salt and pepper.
Place polenta squares on a serving platter and top with veggies; serve immediately.
Milk Chocolate Granita


Ingredients:
water, nonfat milk, dark chocolate, cocoa powder

Directions:
In a medium saucepan, mix water and milk.
Place over low heat, then add sugar to dissolve.
When sugar is dissolved, add chocolate and cocoa.
Pour into a baking dish or other wide, shallow container (the shallower the granita is in the dish, the faster it will freeze].
Allow to cool slightly (at least until it is no longer steaming].
Cover and freeze for one to two hours, until it is frozen at the edges. Scrape the ice with a fork, mixing it towards the center of the dish.
Repeat every 20 to 30 minutes, until the granita is completely frozen (the texture should be somewhere between flaky and slushy].
Keep frozen until ready to serve.  If the granita becomes too solid before serving, allow to sit at room temperature until slightly softened, then use a fork to loosen.
QUICK GRANITA METHOD: Freeze mixture into an ice cube tray; once solid, use a food processor or ice shaver to flake.
Barbecue Pearl Onions


Ingredients:
Dijon mustard, ketchup, cider vinegar, Worcestershire sauce, olive oil, brown sugar, red pepper flakes, cumin, paprika, chili powder

Directions:
Whisk all ingredients until combined.
Add frozen pearl onions to coat.
Marinate until pearl onions are thawed or until ready to use -- I recommend at least two hours.
Wrap in foil pouch.
Poke a couple of holes in packet.
Toss on grill for 30 minutes.
Eat and enjoy.
Meatloaf


Ingredients:
eggs, low-fat milk, onion, parsley, sage, ketchup, brown sugar, dry mustard

Directions:
Combine eggs and milk, stir in crumbs, onion, parsley, salt and pepper., Add beef, and mix well., Pat into a loaf shape and place on a pan., Bake 1 to 1 1/2 hours at 350°F., Spoon off fat., Combine ketchup, sugar, mustard., Spread over meat and cook another 10 minutes.
Grilled Vegetable Po'boys


Ingredients:
Japanese eggplants, red onions, zucchini, bell peppers, salt, pepper, fresh rosemary, garlic, roasted garlic, mayonnaise, salt, pepper, Fontina cheese, tomatoes, lettuce

Directions:
Combine marinade ingredients in a blender and puree. Set aside.
In a blender combine spread ingredients and puree. Set aside.
In a marinating dish combine vegetables and marinade, toss to cover. Marinate 20 minutes while preparing grill.
Grill vegetables over hot coals until tender, turning often. DO NOT CHAR. Peel and slice the pepper.
To assemble, spread po' boy loaves with spread and add tomatoes and lettuce. Lay the vegetables (eggplant, onions, zucchini, roasted pepper, and onion] and the cheese on top. Top with dressed top bread and slice in half.
Spiced Glazed Nuts


Ingredients:
sugar, ground cinnamon, ground allspice, season salt, ground nutmeg, ground black pepper

Directions:
Preheat oven to 250.
Combine sugar, cinnamon, allspice, seasoned salt, nutmeg, and black pepper in a large bowl. Set aside.
Beat egg white until foamy.  Add nuts, tossing to coat.  Add to spice mixture tossing to coat evenly.
Spread nuts on a greased baking sheet (a baking stone works great for this] in a single layer.  Bake one hour, stirring once.  Cool slightly on the baking sheet and break apart, if need be.  Cool completely and then store in an airtight container up to two weeks.
Instant Pot® Split Pea Soup
Category: soups-stews-and-chili
By vicky

Delicious Instant Pot® split pea soup that delivers rich, deep flavor in just over an hour.

Ingredients:
2 tablespoons butter
1 tablespoon olive oil
1  onion, diced
3 stalks celery, diced
2  bay leaves
½ teaspoon dried thyme
3  carrots, chopped
6 slices bacon, chopped  (Optional)
4 cloves garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
6 cups chicken broth
1 pound green split peas, rinsed and sorted

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Let warm up and add butter and olive oil. Add onion, celery, bay leaves, and thyme. Cook, stirring occasionally, until onion starts to turn translucent, about 5 minutes. Add carrots, bacon, garlic, salt, and pepper. Cook until fragrant, about 1 minute. Add broth and bring to a simmer. Stir in split peas. Close and lock the lid; set release knob to Sealing position. Select Manual/Pressure Cook setting according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Turn steam release knob to Venting and use quick-release function for the remaining pressure. Carefully open lid. Remove bay leaves. Taste and adjust seasonings as desired.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 408.4
Fat: 11.6 g
Saturated fat: 4.2 g
Carbohydrates: 53.6 g
Sugars: 10.1 g
Dietary fiber: 21 g
Protein: 24 g
Cholesterol: 26.3 mg
Sodium: 1649.9 mg
Lemon Ginger Almond Upside-Down Cake


Ingredients:
lemons, unsalted butter, light brown sugar, gingerroot, butter, granulated sugar, egg, vanilla extract, all-purpose flour, baking powder, baking soda, salt

Directions:
Preheat oven to 350 degrees F.
Finely grate lemons for zest, then set zest aside. Remove white pith from lemons, then thinly slice, discarding seeds.
Coat 9"x9" cake pan with cooking spray.
Pour in melted butter, then arrange lemon slices in concentric pattern over butter.
Sprinkle with brown sugar & slivered almonds.
In food processor, combine whole almonds, reserved lemon zest & ginger, then pulse until combined & slightly moist.
In large bowl combine butter & sugar, beating with mixer at medium speed until fluffy.
Add egg & extracts & beat until blended.
In another bowl sift or wisk together flour, baking powder, baking soda & salt.
Add flour mixture to butter mixture alternately with buttermilk, beating at low speed after each addition.
Stir in almond mixture, then pour batter on top of lemons.
Bake 25-35 minutes until top is golden brown.
Remove from oven & cool 5 minutes on wire rack, before inverting onto serving plate.
Ultimate Cream of Tomato Soup


Ingredients:
whole tomatoes, dark brown sugar, unsalted butter, shallots, tomato paste, ground allspice, unbleached all-purpose flour, low sodium chicken broth, heavy cream, brandy, dry sherry, table salt, cayenne pepper

Directions:
Preheat oven to 450 degrees; adjusting oven rack to upper-middle position.
Line cookie sheet with foil.
Spread tomatoes in single layer on foil, and sprinkle evenly with brown sugar.
Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes.
Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.
Heat butter over medium heat in medium nonreactive saucepan until foaming; add shallots, tomato paste, and allspice.
Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes.
Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds.
Whisking constantly, gradually adding chicken stock; stir in reserved tomato juice and roasted tomatoes.
Cover, increase heat to medium, and bring to boil; reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
Remove from heat and using an immersible blender puree the tomatoes.
(If using a blender, strain mixture into medium bowl.Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth. Return to pan and add remaining reserved liquid.].
Add cream, and heat over low heat until hot, about 3 minutes.
Remove from heat and stir in brandy or sherry; season to taste with salt and cayenne, and serve immediately.
To Make Ahead.
This soup can be prepared through step 11 cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months. Reheat over low heat before proceeding with step 12.