xiaoxl/recipe_data huggingface dataset:
Low Budget Pasta W Cheesy Tomato Sauce Casserole Style


Ingredients:
pasta, canned tomato sauce, water, half-and-half, milk, onion, kielbasa, cheese, olive oil, butter, salt, pepper, basil, oregano, broth

Directions:
Dice onion and saute in 1 tbs olive oil in a pot, large enough to also boil the pasta inches.
Ad uncooked pasta, tomato sauce, water and half and half.
Season with salt, pepper, basil, oregano and some instant broth to taste.
Cover and bring to a boil. Reduce heat and stir frequently.
While pasta and tomato sauce cook, slice hot dogs into 1/4 inch slices and saute in some butter until browned on both sides and ad too the pasta/sauce mix, continue to cook until pasta reaches preferred consistency. If necessary, ad some more liquid (e.g. water, half and half] should pasta absorbs too much sauce.
Right before serving, stir in shredded cheese.
Serve with buttered slices of bread.
The dish should have the overall texture of a baked casserole: thick, the sauce will be mostly absorbed by the pasta. Leftovers heat up great in the micro wave the next day.
Chocolate Carrot Cake


Ingredients:
flour, sugar, baking soda, salt, eggs, carrots, cream cheese, butter, powdered sugar, vanilla, walnuts

Directions:
In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt.
Add the eggs, oil and carrots.
Beat until combined.
Pour into prepared 9x13, cupcake liners or 9 inch round baking pans.  If using 9-in. round baking pans, line with waxed paper, and grease the paper.
Bake at 350 degrees for 25-30 minutes, (less if making cupcakes].
Cool 10 minutes before removing from baking pans to wire rack to cool completely.
Frosting:
In a large mixing bowl, combine cream cheese, and butter.
Beat until smoooth and fluffy.
Beat in the powdered sugar, cocoa, and vanilla until smooth.
If using 9-inch rounds:
Place one cake layer on a serving plate and spread with half the frosting.
Repeat layers.
Sprinkle with nuts and chocolate chips.
Arroz Con Gandules (Rice and Pigeon Peas)


Ingredients:
Achiote Oil
Sofrito (Daisy Martinez]
kosher salt
cracked black pepper
ground cumin
long grain rice
beef broth

Directions:
Heat achiote oil in a Dutch oven over medium high heat until it ripples; stir in sofrito and season with salt, pepper, and cumin.
Cook until sofrito reduces and starts sizzling, about 5 minutes.
Stir in the neck bones, peas, and rice until everything is lightly covered with oil.
Add enough broth to cover rice and bones by the width of two fingers.
Cover with a banana leaf, if using, folding as necessary to fit into the pot.
Bring to a boil and let cook until the level of broth reaches the level of the rice (it will look like numerous volcanos].
Remove leaf, add in olives, give a good stir, replace leaf, reduce heat to low, cover and cook until rice is tender, about 20 minutes.
Remove leaf and fluff with fork; serve hot.
Pumpkin Dump Cake


Ingredients:
pumpkin, eggs, brown sugar, white sugar, evaporated milk, ground cinnamon, salt, pecans, butter

Directions:
In a large bowl, combine pumpkin, eggs, brown sugar, white sugar,  cinnamon, salt and evaporated milk.
Pour into greased 9 X 13 inch pan.
Sprinkle dry cake mix evenly over the pumpkin filling.
Drizzle melted butter over everything, making sure all the dry cake mix is covered.
Sprinkle pecans over everything.
Bake in a preheated oven at 350 degrees for 50-60 minutes, or until the edges are lightly browned.
Cool.
Serve with whipped cream or ice cream.
Stove Top Rice Oriental Ground Beef


Ingredients:
lean ground beef, onion, garlic clove, raw rice, soy sauce, water

Directions:
Cook Lean Ground Beef drain if needed.
Add Chopped Onion and Minced Garlic and Onion Soup Mix,Rice,Water with Soy Sauce.
Cook for 20mins or till the rice is done and water gone.
Add Mushrooms heat though.
Brussels Sprouts and Peas With Bacon


Ingredients:
Brussels sprouts, bacon, onion, salt, fresh coarse ground black pepper

Directions:
Trim stems and any yellow leaves from Brussels sprouts.
Cut each sprout vertically into quarters; set aside.
In 12-inch skillet, cook bacon over medium heat until browned, stirring frequently.
With slotted spoon, transfer bacon pieces to paper towels to drain; reserve bacon fat.
If necessary, add vegetable oil to bacon fat in skillet to equal 2 tablespoons total fat; heat over medium heat until hot.
Add onion and cook until tender and lightly browned, 8 to 10 minutes, stirring occasionally.
Increase heat to medium-high; add Brussels sprouts and 1/4 cup water, and cook 6 to 8 minutes, until sprouts are browned, stirring occasionally.
Reduce heat to medium-low; add frozen peas, salt, pepper, and 1/4 cup water, and cook, covered, 12 minutes or until sprouts are tender.
Stir in bacon.
Mahi Mahi Encrusted With Mac Nuts and Parmesan Cheese


Ingredients:
mahi mahi fillets, egg, flour, pepper, salt, parmesan cheese, canola oil

Directions:
You'll need 3 plates or shallow pans.  In the first, place the flour, salt and pepper, mixed thoroughly.  In the second, place your egg, lightly beaten; and in the third place your Parmesan cheese, macadamia nuts and 2 tablespoons of your flour mixture, mixed thoroughly.
Rinse the mahi mahi in cool water, and pat dry with paper towels.
Dust lightly in seasoned flour.
Dip in egg wash.
Dip in Parmesan and Mac nuts, push in hard with your hand to coat real thick.
Repeat with each piece of mahi mahi.  Let rest for 15 minutes.
Heat canola oil about 1/2" deep in pan, spit in the pan and when it spits back it's ready (drop a drop of water in pan, when it pops, it's hot enough].
Pan fry in canola oil on about medium until flaky (about 3 minutes per side if 1" thick but keep checking it don't overcook].
If making more than one panful, wipe out the pan with paper towel between them and don't crowd.
Cottage Cheese Enchiladas (Vegetarian)


Ingredients:
cottage cheese, extra-sharp cheddar cheese, Cotija cheese, black pepper, corn tortilla, fresh chives, lime wedge

Directions:
In a mixing bowl combine the cottage cheese, cheddar cheese, mizithra, onion and black pepper.
Heat the enchilada sauce up in a large shallow pan.
In a 9"x13" casserole dish, spread 1/4 cup of the enchilada sauce.
Soften the corn tortillas by lightly steaming or quickly micro-steaming just until softened.
Dredge each warmed tortilla lightly in the sauce.
Fill each tortilla with about 1/4 cup of the cottage cheese mixture. Roll up and place seam side down in the casserole dish. Repeat.
Pour the remaining sauce on top of the enchiladas. Cover with foil.
Bake for about 35 minutes or until bubbly and heated through.
Remove from oven and garnish with fresh chives and serve with lime wedges.
Prep time does not include preparing the enchilada sauce.
Cheesy Garlic Crescent Rolls


Ingredients:
cheddar cheese, garlic powder

Directions:
Unroll crescent rolls in to triangles., Sprinkle each crescent roll with garlic powder and shredded cheese., Roll up and bake according to directions on package., Serve warm.
Easy Apple Crisp


Ingredients:
baking apples, sugar, ground cinnamon, all-purpose flour, brown sugar, quick-cooking oats, baking powder, ground nutmeg, butter, margarine

Directions:
Place apples in a greased 13-in. x 9-in. x 2-in. baking dish.
Combine sugar and 1/2 teaspoon cinnamon; sprinkle over the apples.
Combine flour,  brown sugar, oats, baking powder, nutmeg and remaining cinnamon;.
cut in butter until the mixture resembles coarse crumbs.
Sprinkle over apples.
Bake at 375 for 50-60 minutes or until apples are tender.
Yield: 12-16 servings.
Butternut Squash, Rice and Sausage Casserole


Ingredients:
chicken broth, water, fresh sage, dried rubbed sage, olive oil, mild sausage, sweet apple, garlic cloves, arborio rice, short-grain rice, dry white wine, fresh thyme, fresh parmesan cheese

Directions:
Preheat oven to 350 degrees.
Place squash on a baking sheet and bake for 30 minutes or until tender.  After allowing squash to cool, cut it in half lengthwise, seed, quarter and peel it.  Then cut it into 1/2-inch cubes and set aside.
Increase oven temperature to 400 degrees.
In a medium saucepan over low heat, bring broth, water, and sage to a simmer without allowing it to come to a boil.
In a large nonstick skillet or wok, heat 1 teaspoon of the olive oil over medium-high heat and brown the sausage; set aside.
In the same skillet, saute onion in remaining olive oil over medium-high heat until tender.
Add the apple and garlic, and saute for two minutes.
Add the rice, and saute for an additional minute.
Stir in the sausage, squash, broth mixture, wine, chopped thyme, salt, and pepper, and cook for 5 minutes, stirring occasionally.
Place the casserole mixture in a 13 x 9-inch baking dish coated with cooking spray.
Bake at 400 degrees for 30 minutes.
Remove casserole from oven, stir mixture gently, and sprinkle with cheese.
Return to oven and bake for an additional five minutes, or until cheese is melted and bubbly.
Allow to cool for ten minutes before serving.
Dill Sauce
Category: side-dish
By Lisa

This sour cream dill sauce is great over any fish, especially grilled salmon. You may add more lemon or mustard to suit your taste.

Ingredients:
½ cup sour cream
1 ½ tablespoons Dijon-style prepared mustard
1 tablespoon lemon juice
2 teaspoons chopped fresh dill

Directions:
Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.

Prep time: 5 mins
Total time: 5 mins
Yields: 12 tablespoons

Calories: 68.5
Fat: 6 g
Saturated fat: 3.8 g
Carbohydrates: 2.7 g
Sugars: 0.1 g
Protein: 0.9 g
Cholesterol: 12.6 mg
Sodium: 156.1 mg
Baked Fish in a Hurry


Ingredients:
olive oil, fresh parsley, salt, pepper

Directions:
Preheat your oven to 230°C.
Coat the fish in the oil and parsley.
Place the fish on a baking tray lined with baking paper. Season the fish with salt and pepper.
Bake 8-10 minutes (depending on the thickness of the fish].
Serve with a salad on the side and a lemon wedge.
Seafood Pasta Salad


Ingredients:
green onions, celery, green pepper, baby shrimp, mayonnaise, parsley flakes, salt, pepper

Directions:
Cook noodles as directed on package, then drain and cool them.
Add onions, celery, green pepper, shrimp and imitation crabmeat and mix together well.
Mix mayonnaise and French dressing together, then stir into mixture.
Add Old Bay seasoning, parsley flakes, salt and pepper and stir well.
Best if made ahead of time and refrigerated several hours or overnight.
Cauliflower Soup With Croutons


Ingredients:
cauliflower, potato, onion, skim milk, chives

Directions:
Preheat the oven to 200 degrees celcius.  Cut the slices of bread into cubes and coat lightly with cooking spray.  Place on a baking tray and bake for 5 minutes or until crisp and golden.  Reserve.
While the croutons are baking, place the cauliflower, potato and onion in a large pan.  Add the vegetable stock and bring to the boil.  Cover and gently simmer for 10 minutes or until the potato is tender.
Transfer the mixture to a food processor or blender.  Process until smooth.  Return to the pan and add the skim milk.  Reheat and ladle into warm bowls.  Scatter with the chives and the croutons.
Cannibal Cajun Brain


Ingredients:
shrimp, green onion, chicken broth, unflavored gelatin, lemon zest, fresh lemon juice, tomato paste, minced garlic cloves, honey, salt

Directions:
Into a purchased jello brain mold, layer your shrimp in, tails facing the middle of the brain. It's best if you layer them into the brain mold with the tails facing the middle, according to each "hemisphere" of the brain. This will give you the most realistic look. Tuck the shrimps in close together.
Drop bits of roasted pepper and green onion in around the shrimp. These should look like veins and nerves when you're finished.
Repeat, alternating between shrimp and vegetables, until you fill your Jello brain mold.
Now make the gelatin. In a small saucepan, bring the chicken broth to a boil. Remove from heat and stir in the unflavored gelatin.
Stir in the lemon zest, juice, tomato paste, garlic, honey, Cajun seasoning, and a pinch of salt (the amount will depend on how much salt is in your Cajun seasoning-- mine's salty so I don't use much].
Pour this mixture over the shrimp in your brain mold, filling to the top. Discard any extra. With a rubber spatula, smooth the top of your shrimp and gelatin to create a smooth surface.
Refrigerate until firm, at least several hours.
To unmold, set your Jello brain mold in a bowl of hot water for a few seconds. Place a serving tray underneath, then flip your mold over. The brain should pop right out. This is one of the easiest gross Halloween foods to make in advance!
Homestyle Chicken Noodle Soup


Ingredients:
chicken broth, carrots, celery, garlic, bay leaf, onion powder, thyme, black pepper, seasoning salt, fresh parsley

Directions:
To cook the chicken breast, wrap each breast tightly in foil and bake on cookie sheet until no longer pink. No water or seasonings needed, the foil keeps the chicken's natural juices "trapped" so it cooks moist and tender. Chop into pieces of whatever size you desire.
In large stockpot, add broth and start cooking on high heat. Chop veggies to whatever size of pieces you desire. I keep mine on the larger size. Add to broth.
Add all seasonings to broth, including bay leaf, cover and bring to a rolling boil.
When boiling, add noodles and chicken to broth, lower heat to med and bring back to a boil, uncovered.
Boil for approx 25 min or until noodles are al dente.
Lower heat to get a good simmer. Simmer 15-20 min uncovered. Give a good stir, remove bay leaf and serve.
Optional Additions:.
1/4 tsp celery seed.
omit onion powder and instead add 1/4c chopped onion.
Note: If you don't have fresh parsley you can use 1T dried parsley instead.
Prep time is an estimate and does not include cooking time for the chicken breasts.
Classic Quiche Lorraine


Ingredients:
low-fat swiss cheese, green onion, bacon, heavy cream, 1% low-fat milk, salt, pepper

Directions:
Preheat oven to 325 degrees F.
Prepare pie crust. If choosing to use a frozen crust, be sure it is completely thawed per package instructions. If you are using a refrigerated pie crust/dough prepare in a 9-inch glass or metal pie pan and set aside. Follow any package instructions for pre-cooking or pre-baking.
Cook bacon slices in a medium pan on medium-high heat until crisp. Pat bacon dry with a paper towel and crumble. Set aside.
In a large bowl, combine eggs, heavy cream and milk and mix well until thoroughly blended.
Combine shredded cheese, chopped onion, bacon, salt and pepper in a bowl. Add to egg mixture and mix well.
Pour egg mixture into pie crust and bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean.
Kicked Up Chicken Salad Sandwiches


Ingredients:
chicken breasts, hard-boiled eggs, mayonnaise, onion, bacon, paprika

Directions:
While the eggs are boiling, drain cans of chicken and seperate chicken pieces in a medium size mixing bowl.
Add mayo, onions, relish, jalapeno, and seasonings.
Add diced eggs and warm bacon.
Mix well and serve on warm toasted bread (whatever your favorite kind is].
Salad mix canned be topped with lettuce leaves for added crunch and flavor.
Rosemary and Garlic Smoked Pork Roast
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Covering meat with aluminum foil after removing from the grill keeps the surface from cooling off too fast while it stands. The standing time helps it retain its juices so the meat won't be dry. You can use the same method to keep hot-from-the-oven rolls or a hot side dish warm for a short time while waiting for the rest of the meal.

Ingredients:
4 cups apple or hickory wood chips
1 (2 1/2 pound) boneless pork top loin roast (single loin)
2 tablespoons snipped fresh rosemary
1 tablespoon olive oil
4 cloves garlic, minced
½ teaspoon pepper
¼ teaspoon salt
4 sprigs fresh rosemary
½  lemon or lime
Reynolds Wrap® Aluminum Foil

Directions:
At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips after soaking. Trim fat from meat. For rub, combine the snipped rosemary, the olive oil, garlic, pepper, and salt. Sprinkle rub evenly over meat; rub in with your fingers. Insert a meat thermometer into the center of meat. For a charcoal grill, arrange medium coals around a drip pan. Pour 1 inch of water into drip pan. Test for medium-low heat above the pan. (Hold your hand, palm side down, in the place where the meat will cook. Count "one thousand one, one thousand two," etc. Being able to keep your hand there for a count of five is equal to medium-low.) Sprinkle half of the wood chips over the coals; sprinkle rosemary sprigs over chips. Place meat on grill rack over drip pan. Cover; grill for 1 to 1-1/4 hours or until meat thermometer registers 155 degrees F. Add remaining wood chips halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking; following manufacturer's directions. Grill as above, except place meat on a rack in a roasting pan. Remove meat from grill. Squeeze juice from lemon or lime over meat. Cover with Reynolds Wrap® Aluminum Foil; let stand for 10 minutes before carving.

Yields: 8 servings

Calories: 221
Fat: 13.2 g
Saturated fat: 4.6 g
Carbohydrates: 1.5 g
Dietary fiber: 0.5 g
Protein: 23.1 g
Cholesterol: 67.3 mg
Sodium: 113.8 mg
Blueberry Bundt® Cake
Category: desserts
By Pete Flanagan

Fresh blueberries and a glaze with a bit of zing to it make this blueberry Bundt® cake perfect for dessert, or an any-time snack with orange-spiced tea or a hearty black coffee. Requires some elbow grease, but well worth it.

Ingredients:
2 ½ cups fresh blueberries
1 ½ tablespoons cake flour
3 ¼ cups cake flour
1 teaspoon baking soda
1 teaspoon salt
2 cups white sugar
1 cup unsalted butter, softened
2  lemons, or more to taste, zested
3 large eggs
1 teaspoon lemon extract
¼ cup buttermilk
1 cup powdered sugar
1  lemon, zested and juiced
4 tablespoons unsalted butter, melted and cooled
salt

Directions:
Position a rack in the center of the oven and preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®). Place blueberries in a bowl and sprinkle with 1 1/2 tablespoons flour; toss until berries are completely coated. Sift together 3 1/4 cups flour, baking soda, and salt into a separate bowl. Combine sugar, softened butter, and lemon zest in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, and lemon extract, beating well after each addition until smooth. Add flour mixture and buttermilk; mix until well combined. Gently fold in floured blueberries and pour batter into the prepared pan, smoothing it out with a spatula. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. While cake is cooling, combine powdered sugar and lemon zest in the bowl of a food processor; process until zest is finely processed and blended with sugar. Add lemon juice, melted butter, and salt and blend until smooth. Apply glaze to the warm cake with a pastry brush. Allow to cool before slicing.

Prep time: 35 mins
Cook time: 50 mins
Total time: 1 hr 35 mins
Yields: 1 cake

Calories: 393.2
Fat: 15.2 g
Saturated fat: 10.5 g
Carbohydrates: 61.2 g
Sugars: 35.3 g
Dietary fiber: 1.7 g
Protein: 4.1 g
Cholesterol: 72.9 mg
Sodium: 252.2 mg
Classic Yorkshire Pudding
Category: bread
By Karen Cooke

Not a pudding, but a puffed pastry baked with meat drippings. We in the U.S. tend to think Yorkshire pudding and popovers are the same thing.  Popovers are hard and very airy.  Yorkshire pudding is softer and doesn't rise as high as a popover. Traditionally served with roast beef.

Ingredients:
1 cup all-purpose flour
1 cup whole milk
2  eggs
½ teaspoon salt
3 tablespoons beef or bacon drippings

Directions:
In a large bowl, mix together the flour, milk, eggs and salt. Using an electric mixer, beat 5 minutes, until smooth. Cover and refrigerate 1 hour. Preheat oven to 425 degrees F (220 degrees C). Coat a 9x13 inch baking pan with beef or bacon drippings. Preheat the pan 15 minutes so the drippings are hot and sizzling. Remove the mixture from the refrigerator. Beat briefly, then scoop into the baking pan. Bake 20 minutes. Lower oven temperature to 375 degrees F (190 degrees C). Without opening the oven, continue baking 15 minutes. The mixture should be puffed and golden brown. Remove from oven and serve hot.

Prep time: 1 hr
Cook time: 35 mins
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 104.9
Fat: 2.7 g
Saturated fat: 1.1 g
Carbohydrates: 13.4 g
Sugars: 1.5 g
Dietary fiber: 0.4 g
Protein: 6.4 g
Cholesterol: 55.7 mg
Sodium: 177.7 mg
Spicy Thai Basil Chicken (Pad Krapow Gai)
Category: world-cuisine
By Chef John

My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.

Ingredients:
⅓ cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce, or as needed
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thighs, coarsely chopped
¼ cup sliced shallots
4 cloves garlic, minced
2 tablespoons minced Thai chilies, Serrano, or other hot pepper
1 cup very thinly sliced fresh basil leaves
2 cups hot cooked rice

Directions:
Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended. Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute. Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat. Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

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

Calories: 715.4
Fat: 30 g
Saturated fat: 6.5 g
Carbohydrates: 58.6 g
Sugars: 6.1 g
Dietary fiber: 1.4 g
Protein: 49.8 g
Cholesterol: 155.9 mg
Sodium: 1181.9 mg
Candied Sweet Potatoes


Ingredients:
sweet potatoes, salt, butter, sugar, pecans, ground cinnamon, ground cloves, nutmeg, pure maple syrup, mini marshmallows

Directions:
Preheat oven to 375°F Butter a 9 x 13-inch baking dish.
In a medium saucepan, cover the potatoes with water; add the salt.
Boil the potatoes until tender. Drain.
Combine the potatoes, butter, sugar, pecans, cinnamon, cloves, nutmeg and maple syrup.
Mix well, but leave a few chunks of whole potato.
Pour into the baking dish and bake until browned, about 30 minutes.
Remove from the oven and top with mini marshmallows.
Continue to bake until marshmallows are lightly browned and melted; do not allow to burn.