xiaoxl/recipe_data huggingface dataset:
Oven Fried Potatoes I
Category: side-dish
By JSCHAUFE

Crispy, rich red potatoes roasted with onion and bacon. These are really yummy, and great with steak...don't skimp on the butter.

Ingredients:
5 pounds red potatoes, thinly sliced
1  onion, finely chopped
6 slices bacon, chopped
½ cup butter, diced
salt and pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch casserole dish. Place potatoes in an even layer in greased dish.  Sprinkle onion and bacon over potatoes, then dot with butter. Cover dish with foil. Bake in preheated oven for 45 minutes. Remove foil and stir potatoes. Turn oven to broiler setting and allow potatoes to brown for approximately 5 minutes, until crispy. You may need to stir every minute or so to achieve even browning. Serve immediately.

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

Calories: 544.6
Fat: 28.4 g
Saturated fat: 14 g
Carbohydrates: 62 g
Sugars: 5.6 g
Dietary fiber: 5.9 g
Protein: 10.7 g
Cholesterol: 59.7 mg
Sodium: 367.4 mg
Crab and Asparagus Soup (Xup Mang Cua)


Ingredients:
white asparagus, eggs, fresh cilantro stems

Directions:
Prepare Oriental Chicken Broth.  Place in a 3 quart sauce pan.
Drain crabmeat. Place in a sieve; rinse.  Add to broth.
Cut asparagus to borth.  simmer gently, uncovered, 10 minutes.
Beat eggs in small bowl.  Slowly pur eggs into soup, stirring constantly to for egg threads.
Spoon into soup bowls.  Top each serving with cilantro sprig.
Crusty Cheese & Red Pepper Rolls


Ingredients:
bicarbonate of soda, cream of tartar, salt, olive oil, milk, cheddar cheese, mozzarella cheese, poppy seeds

Directions:
Oven temperature: 190°C/375°F/Gas Mark 5.
Place the oat bran, flour, bicarbonate of soda, cream of tartar and salt in a large bowl and stir to combine.
Stir in most of the grated cheese, 2tbsp of the pumpkin seeds and the chopped peppers.
Add the olive oil and milk and mix together to form a soft dough.
Divide the dough into 6-8 pieces and shape into rough rounds, approx 1inch deep.
Place on a baking tray, top each roll with the remaining cheese and pumpkin seeds and bake in a pre-heated oven for approx 20-30 minutes until golden brown and cheese is bubbling.
Allow to cool slightly on a wire rack.
My Brownies


Ingredients:
cream cheese, unsalted butter, unsalted margarine, Splenda granular, eggs, instant coffee granules, pure vanilla extract, sea salt, baking powder

Directions:
Preheat oven to 375ºF(175ºC].
Butter 13"x9"(32.5x22.5cm] and line bottom with parchment paper.
In a large bowl, beat cream cheese and butter or margarine until smooth.
Beat in chocolate and sweetener.
Beat in eggs 1 at a time, scraping the bowl well after each addition.
Add the coffee granules and extracts.
Beat until combined.
In medium bowl, mix almond meal, cocoa powder, salt & baking powder.
Add to the chocolate mixture and beat well.
Scrape into prepared pan and smooth the top.
Bake 35-40 minutes, until the top is firm.
Cool on wire rack before cutting.
Store, covered in the refrigerator.
Spinach & Strawberry Smoothie


Ingredients:
oranges, strawberries, spinach

Directions:
De-stem and chop up the strawberries, then place in a blender with the rest of the ingredients.
Blend until smooth, creamy and delicious.
Chocolate Swirl Breakfast Cake


Ingredients:
baking mix, milk, sugar, egg, butter, milk, sweetened flaked coconut, pecans, sugar, butter

Directions:
Cake:.
Stir together first 5 ingredients. Pour batter into alightly greased 9 inch square pan.
Microwave chips and 2 tablespoons milk in a 2 cup glass measuring cup at HIGH 1 1/2 minutes or until melted, stirring twice.
Swirl melted chocolate gently through batter with a knife to create a marble effect. Sprinkle Coconut-Pecan Topping on top of batter. Bake at 350F for 20-25 minutes or until golden brown.
Coconut-Pecan Topping:.
Stir together all ingredients.  1 cup.
Annie's Lobster Bisque
Category: soups-stews-and-chili
By Annie

I've been trying for over a year to recreate a lobster bisque my son loved at a restaurant we went to in Maine, and I believe this is it!  Creamy texture with kind of a tanginess and a bit of a bite and lots of tender lobster bits.  And the nice thing about this recipe is that is actually quite nutrition-friendly.  High protein, but low fat using lower fat options for the ingredients (1 or 2% milk, fat free broth) and still tastes like you should feel guilty. Don't let the number of ingredients deter you, it's actually very easy to throw together.  Note about the cayenne pepper, a small increase or decrease makes a big difference in the amount of bite!  Start with the 1/4 teaspoon and go up to taste.  Serve with a salad and/or a crusty Italian or French bread.

Ingredients:
3 tablespoons olive oil
1  white onion, chopped
½ cup dry white wine
½ cup cooking sherry
5 tablespoons all-purpose flour
½ (6 ounce) can tomato paste
1 ½ cups chicken broth
5 cups milk
¼ teaspoon cayenne pepper, or to taste
⅛ teaspoon ground black pepper
½ teaspoon seafood seasoning (such as Old Bay®)
2 tablespoons Worcestershire sauce
1  green onion, finely chopped
1 ½ cups cooked lobster claw, cut into bite-sized pieces

Directions:
Heat the olive oil in a large saucepan over medium heat. Stir in the chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the white wine and sherry. Cook and stir until the liquid has reduced by half. Sprinkle in the flour while stirring to ensure there are no lumps. Once a thick paste has formed, stir in the tomato paste, then pour in the chicken broth and milk. Season with cayenne pepper, black pepper, seafood seasoning, Worcestershire sauce, and green onion. Cook and stir over medium heat until the bisque begins to simmer, about 15 minutes. Stir in the lobster meat, and reheat before serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 281.1
Fat: 11.1 g
Saturated fat: 3.6 g
Carbohydrates: 24.3 g
Sugars: 13 g
Dietary fiber: 1.2 g
Protein: 15.7 g
Cholesterol: 42.4 mg
Sodium: 552.6 mg
Pineapple Brownies


Ingredients:
flour, sugar, baking powder, salt, cinnamon, butter, eggs, vanilla, crushed pineapple, walnuts

Directions:
Combine everything except pineapple, chocolate and nuts.  Put half of the dough in a small bowl.  To one half, add the pineapple and mix well.  To the other half, add the chocolate and walnuts, and mix well.
Spread chocolate mixture in bottom of greased 13x9 pan.  Spread pineapple mixture over the chocolate layer.  Use a butter knife to cut through the layers and marbelize.
Bake at 375 for 35-40 minutes.  Cool; cut into bars.
Garlic Chicken - Voila Copycat


Ingredients:
chicken breasts, garlic powder, paprika, water, broccoli, carrots, pasta, romano cheese

Directions:
Cook chicken breast (uncut] on skillet with enough water to keep it moist through the cooking time.  Add garlic, paprika and a pinch of salt to the top.  (I like mine with extra seasonings so add to taste.].
Cover and let simmer about 5 minutes then repeat on other side.
While the chicken is cooking, place pasta to cook and steam broccoli and carrots in the microwave for about 5 minutes.
When the water steams away, add corn to the pan at low heat. You may dice the chicken at this step so it won't lose it's moisture.
Add veggies and pasta to chicken and corn.  Stir and add pepper to taste.
Serve with a sprinkle of romano or parmesan cheese.  (I used shredded italian blend from the store.].
Thanksgiving Hand Pies


Ingredients:
mashed potatoes, carrots, parsley, eggs, water

Directions:
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
Unroll each pie crust on a lightly floured surface and cut out a total of 14–16 rounds (7–8 from each pie crust] using a 3" cookie cutter. Place half of the rounds on the cookie sheet.
In a small bowl mix together mashed potatoes and the ½ teaspoon Hidden Valley® Original Ranch® Dips Mix. Spoon ½ tablespoon mashed potato mixture and ½ tablespoon chopped turkey onto the pie crust rounds, making sure you leave ¼-inch around the outer edge clean. Evenly distribute carrots and parsley over the turkey.
Make the remaining pie crusts slightly bigger (so they will fit over the filling] by pressing with your fingers. Dip your finger in water and run it around the clean edge of the filled pie round. Place another pie round on top and gently press down. Using the tines of a fork press down on the edges to seal them.
In a small bowl, whisk together egg and water. Using a pastry brush, lightly brush the tops of the pies with egg mixture. Poke 1 or 2 slits on the top of the pie so that steam can escape as it bakes.
Bake for about 20 minutes or until golden brown.
Mix sour cream and remaining dip mix together, and serve on the side of the pies. Serve warm.
Frozen Pork Chops in the Instant Pot®
Category: main-dish
By thedailygourmet

When the main component of dinner is frozen solid, it's often easier to order carry-out, but this recipe takes advantage of frozen pork chops. I buy my seasonings from the Savory Spice® Shop, although feel free to use what you have on hand.

Ingredients:
2 tablespoons butter
1  yellow onion, thinly sliced
1 teaspoon garlic base (such as Better Than Bouillon® Roasted Garlic Base)
½ cup water
2 teaspoons all-purpose seasoning (such as Savory Spice® Wash Park Seasoning)
1 ½ teaspoons shallot salt (such as Savory Spice® Supreme Shallot Salt)
1 ¼ pounds bone-in, thick-cut, frozen pork chops
6 ounces portobello mushrooms, quartered
¼ cup whipping cream
1 tablespoon all-purpose flour
½ teaspoon browning sauce

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter once the pot is hot. Add onion and stir frequently until soft and fragrant, about 5 minutes. Add garlic base and pour in water. Stir to combine. Mix all-purpose seasoning and shallot salt together in a bowl and sprinkle on both sides of the pork chops. Nestle pork chops on top of the onion. Hit Cancel. Seal and lock the lid into place. Select high pressure according to manufacturer's instructions; set timer for 13 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove pork chops to a plate. Hit Cancel and switch to Saute function. Add mushrooms and stir. Whisk whipping cream, flour, and browning sauce together in a measuring cup. Add mixture to the Instant Pot®. Allow to thicken slightly, about 3 minutes. Ladle mushroom gravy on top of pork chops. Serve immediately.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 265.9
Fat: 16.8 g
Saturated fat: 8.9 g
Carbohydrates: 10.6 g
Sugars: 3.3 g
Dietary fiber: 1.7 g
Protein: 18.4 g
Cholesterol: 76.6 mg
Sodium: 804.9 mg
Hot Bacon Dressing (For Spinach Salad)


Ingredients:
bacon, onions, vinegar, sugar, dry mustard

Directions:
In skillet fry bacon until crisp then remove bacon and reserve bacon grease., Crumble bacon over fresh spinach., Add minced onion to bacon grease and saute over medium heat about 3-4 minutes., Add remaining ingredients and saute for about 1 minute., Pour hot dressing over spinach and toss, mixing well., Serve immediately.
Roasted Pork Belly
Category: meat-and-poultry
By Lora

Roasted pork belly with spices.

Ingredients:
1 ½ teaspoons paprika
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 ½ teaspoons ground turmeric
1 pinch cayenne pepper, or to taste  (Optional)
4 pounds whole pork belly
2 tablespoons lemon juice

Directions:
Combine paprika, oregano, cumin, salt, pepper, garlic powder, onion powder, turmeric, and cayenne pepper in a bowl; rub onto the non-fat side of pork belly. Cover with plastic wrap and refrigerate, at least 2 hours and up to overnight. Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper. Remove plastic wrap from pork belly and place pork belly, fat-side up, on the prepared baking sheet. Make shallow cuts into the fat of the pork belly in a checkered pattern. Rub lemon juice into the fat. Roast in the preheated oven until fat begins to brown, 30 to 40 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue cooking until fat is crispy, about 1 hour more. Remove from oven and let rest 10 to 15 minutes before slicing.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 3 hrs 55 mins
Yields: 4 pounds

Calories: 207.3
Fat: 15.7 g
Saturated fat: 5.2 g
Carbohydrates: 1.6 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 14 g
Cholesterol: 41.1 mg
Sodium: 1082.2 mg
Old Fashioned Baked Beans


Ingredients:
baking soda, onion, salt pork, brown sugar, molasses, dry mustard, salt

Directions:
Soak beans overnight, well covered with cold water.
Pour off soaking water and pick over beans to remove any bad ones, or debris.
Put beans in a pot.
Cover with fresh cold water and add 1 tsp. baking soda.
Bring to a boil and cook until skins of beans crack when you take one out on a spoon and blow on it.
Cut onion in quarters and put in bottom of a bean crock or large casserole.
Add the partially cooked beans.
Put cut up salt pork on top.
(Some people use the salt pork fat. I don't like fat, so I prefer to use the salt pork meat.] Combine brown sugar, molasses, mustard and salt with 1 1/2 cups boiling water.
Pour over the beans.
Add more boiling water, if needed, to come just to the top of the beans.
Also, if needed during baking tme, add more boiling water.
Bake, covered, at 300 degrees F for 6 hours, or until beans are tender.
Italian Spring Primavera


Ingredients:
zucchini, broccoli floret, pitted black olives, sun-dried tomato, basil, oregano, olive oil, Hass avocado

Directions:
If you have one of those handy kitchen gadgets known as a Spiralizer you will use it to make faux pasta from the zucchini. In the event that you don’t have one, you can grate or finely peel the zucchini lengthwise as a suitable substitute. Place zucchini ‘noodles’ in serving bowl.
Add all remaining ingredients, drizzle with olive oil, toss well and season to taste. Garnish with avocado slices and a few chunks of red pepper.
Serves 2.
Needhams


Ingredients:
potatoes, vanilla, powdered sugar, dark chocolate

Directions:
Cook and mash potatoes. While still warm, add the powdered sugar. Mix well. Add the coconut and nuts. Add vanilla. Mix well.
Form into small shapes or balls and leave for a while to cool and set.
Melt dipping chocolate in a double boiler. Using a toothpick, roll each ball into the melted chocolate.
Southwestern Bean Soup (Crock Pot)


Ingredients:
beef broth, vegetable broth, red kidney beans, pinto beans, great northern beans, Mexican-style stewed tomatoes, frozen whole kernel corn, carrot, onion, green chili peppers, chili powder, garlic cloves, all-purpose flour, yellow cornmeal, baking powder, pepper, milk

Directions:
Combine broth, beans, undrained tomatoes, corn, carrot, onion, chili peppers, chili powder, and garlic in a crock pot (3 1/2 to 4 qt size is best].
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Dumplings:
Stir together flour, cornmeal, baking powder, and pepper in a medium sized bowl.
Mix together egg white, milk, and oil in a small bowl.
Add to flour mixture and stir with a fork just until combined.
Divide dumpling mixture into 6 mounds and drop on top of the bubbling soup.
Cover and cook on low-heat setting for 30 minutes more or on high-heat setting for 20 minutes more (don''t give in to temptation to lift lid] or until a wooden toothpick inserted in center comes out clean.
Serve in bowls with 1 dumpling for each serving.
Roasted Garlic and Cauliflower Mash


Ingredients:
cauliflower, garlic cloves, salted butter, rosemary, onion powder, salt, fresh ground pepper, thyme, extra virgin olive oil, bacon, bacon drippings, sour cream

Directions:
Core cauliflower and break into small florets.
Place cauliflower, thyme, minced, rosemary, onion powder, salt, pepper and olive oil in a plastic storage bag and shake well making sure every piece is covered in oil and seasoning.
Using the butter grease a 2 quart baking dish dump all cauliflower mixture and bake at 425 for 45 minutes shaking the dish every 15 minutes to move all the ingredients around. Bake until fork tender and starting to turn light brown.
While roasting the cauliflower fry the diced bacon until crisp. Reserve 1/4 teaspoon of the bacon drippings. Transfer bacon to a paper towel covered plate to drain excess grease.
Once the cauliflower is done roasting transfer to a large, deep mixing bowl. Add the milk and sour cream and the reserved bacon grease and using a fork or potato masher break up the pieces. Then you can use a hand mixer to continue mashing until you have a coarse mash.
Tenders Pepperonata


Ingredients:
salt, crushed red pepper flakes, olive oil, red bell pepper, onion, capers

Directions:
Season tenders with Italian seasoning, salt, and crushed red pepper.
In large, non-stick skillet, heat olive oil over medium-high heat.  Add tenders and cook, turning until brown, about 1 minute.
Add bell pepper and onion.  Cook, stirring occasionally, until vegetables are slightly softened, about 3 minutes.
Reduce heat to medium-low.  Stir in dressing and capers.  Cook until chicken is done and vegetables are crisp and tender, 3-4 minutes.
Serve over angel hair pasta tossed with olive oil, fresh garlic, and parmesan.
Cantonese Chicken Chop Suey


Ingredients:
rice, boneless chicken breast, seasoning salt, water, honey, cashew nuts

Directions:
Cook rice as directed on package.
While rice is cooking, cut chicken into 1/2-inch pieces.
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat.
Add chicken; sprinkle with seasoned salt.
Stir-fry 4 to 6 minutes or until brown.
Add vegetables and water to skillet.
Heat to boiling; reduce heat to medium.
Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
Drain liquid.
Stir in stir-fry sauce and honey; heat through.
Divide rice and noodles among bowls.
Top with chicken mixture.
Sprinkle with cashews.
Nana's Shepherd's Pie


Ingredients:
ground beef, onion, mozzarella cheese, cheddar cheese, mashed potatoes

Directions:
Preheat oven to 350 degrees.
Brown ground beef and onion in skillet;drain.
Boil, mash and season potatoes.
Cook peas and carrots (you could also use canned peas and carrots if you wish].
Bake pie crust according to package directions.
Blend in soup with meat and onion.
Layer ground meat in pie shell, if adding cheese put on top of meat layer then add vegetables and top with mashed potatoes.
Place pie in preheated oven and bake until heated through.
Slammin'  Jammin' Parmigiana


Ingredients:
chicken breasts, kosher salt, sugar, flour, eggs, milk, panko breadcrumbs, dried oregano, dried basil, dried parsley, fine sea salt, fresh ground black pepper, fresh mozzarella cheese, parmigiano-reggiano cheese, olive oil, Italian parsley, extra virgin olive oil, yellow onion, garlic cloves, roma tomatoes, fresh basil leaf, oregano leaves, salt, fresh ground black pepper

Directions:
Lightly pound the chicken breasts to 1/2-inch thickness. Combine the kosher salt, sugar, and 1 quart of water in a 1-gallon size resealable plastic bag; shake until dissolved. Add the chicken breasts and soak at room temperature for 30 minutes.
Place the flour in a medium bowl. Remove the chicken from the brine. Shake off excess moisture and, with tongs, lightly dredge the chicken in the flour. Shake off the excess flour and transfer to a large plate.
Mix the eggs and milk in medium bowl and whisk thoroughly. In a separate bowl combine the bread crumbs, oregano, basil, parsley, sea salt, and pepper. Dredge the chicken in the egg and milk mixture with tongs and let excess mixture drain off. Now dredge the chicken into the bread crumb mixture, and lightly pat down in the bread crumbs to adhere.
Preheat the broiler.
Let the breaded chicken sit for 5 minutes before frying. In a medium saucepan on medium-high heat, add enough olive oil to come 1/3 up the side of the chicken. Cook the chicken in batches until golden brown on both sides. Remove from the pan when cooked and place on a sheet tray. Repeat with remaining chicken.
When all the chicken is cooked, sprinkle mozzarella and Parmesan evenly over the top. Place under the broiler until the cheese melts and is golden brown.
Serve chicken over pasta and ladle tomato sauce on top. Garnish with additional Parmesan and parsley.
To make Tomato Sauce:.
Heat the olive oil over medium heat in a saucepan. Add the onions and cook until translucent. Add the garlic and cook until almost brown, then add tomatoes. Saute for 30 minutes over low to medium heat. Add the basil and oregano and continue to cook for 30 minutes longer. Puree in a food mill or let cool and puree in a food processor. Season with salt and pepper, to taste.
Eggplant Meatballs


Ingredients:
eggplant, ground turkey, parmesan cheese, garlic cloves, panko breadcrumbs, basil, red pepper flakes, ground pepper, salt, olive oil, parmesan cheese, muenster cheese

Directions:
Place the diced, peeled eggplant in a saucepan with enough water to cover.
Bring to a boil, reduce the heat and simmer for 10 minutes, or until eggplant is tender.
Meanwhile, mix together the turkey, 1/2 cup parmesan, garlic, bread crumbs, basil, red pepper, pepper, salt for the meatballs.
Drain the eggplant. Allow to cool for a few minutes.
Mash the eggplant, salt lightly, and sop up additional water with paper towel. Mix it into the turkey mixture.
Form into 18 meatballs. The meatballs will be large.
Heat oil in large frying pan, and brown the meatballs in batches. Turn heat down, cover, and cook the meatballs through.
Place the sauce in the bottom of a large baking dish.
Set the meatballs in the sauce. To with the grated cheese and finally with the thickly sliced cheese.
Bake in an oven at 375 degrees for 20 minutes or until hot and bubbly.
Serve as is, or with noodles cooked in eggplant water.
Catchy Coleslaw
Category: salad
By Mclifford973

This cole slaw has a vinaigrette-style dressing instead of a traditional creamy dressing. It would be good for picnics or where a salad needs to sit out. If you like vinegar-based dressings, this one can be addictive.

Ingredients:
6 cups shredded green cabbage
1 ½ cups shredded carrot
1 cup shredded red cabbage
½ cup shredded onion
¼ cup kosher salt
1 cup cider vinegar
1 cup white sugar
1 tablespoon celery seed
1 tablespoon dry mustard
¼ cup vegetable oil
ground black pepper to taste

Directions:
Toss green cabbage, carrot, red cabbage, and onion in a colander and sprinkle with kosher salt. Set aside to drip for 30 minutes. Heat cider vinegar, sugar, celery seed, and dry mustard together in a small saucepan over medium-low heat, stirring until sugar has dissolved. Remove from heat and let cool. Squeeze as much juice as possible from cabbage mixture and transfer vegetables to a serving bowl. Pour vinegar mixture to taste over vegetables and drizzle vegetable oil over the top. Sprinkle with black pepper and stir coleslaw to coat with dressing. Refrigerate 2 hours before serving for flavors to blend.

Prep time: 30 mins
Cook time: 5 mins
Total time: 3 hrs 5 mins
Yields: 8 servings

Calories: 201.2
Fat: 7.6 g
Saturated fat: 1.1 g
Carbohydrates: 32.5 g
Sugars: 28.5 g
Dietary fiber: 2.4 g
Protein: 1.6 g
Sodium: 2875.9 mg
Basic Applesauce


Ingredients:
apples, water, sugar, salt

Directions:
Cut apples in quarters.
Peel and core the apples.
Put apples in a bowl of cold water.
Cut apples into slices.
Put them in a saucepan with the water and a tiny pinch of salt.
Cover and simmer gently till apples are soft.
Add sugar (depending on how sweet you want the sauce to be].
Simmer well to melt sugar.
Cook down sauce.