xiaoxl/recipe_data huggingface dataset:
Pickled Herring (Sledzie Polish)


Ingredients:
pickled herring, onion, garlic clove, eggs, apple, lemon juice, sour cream, salt, pepper, fresh dill, fresh parsley

Directions:
Cut herring into small cubes.
Mix herring with onion, eggs, apple and lemon juice.
Combine sour cream, garlic, salt and pepper; add to herring mixture and mix well.
Sprinkle with dill or parsley. Serve with rye bread.
Avocado and Tuna Tapas
Category: salad
By La Cocina de Redondita

Living in Spain I have come across a literal plethora of tapas.  This is a light, healthy tapa that goes best with crisp white wines and crunchy bread. This recipe is great for experimenting with a variety of different vegetables, spices, and vinegars.

Ingredients:
1 (12 ounce) can solid white tuna packed in water, drained
1 tablespoon mayonnaise
3  green onions, thinly sliced, plus additional for garnish
½  red bell pepper, chopped
1 dash balsamic vinegar
black pepper to taste
1 pinch garlic salt, or to taste
2  ripe avocados, halved and pitted

Directions:
Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl. Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 293.6
Fat: 18.2 g
Saturated fat: 2.8 g
Carbohydrates: 11 g
Sugars: 1.9 g
Dietary fiber: 7.4 g
Protein: 23.9 g
Cholesterol: 26.5 mg
Sodium: 154.1 mg
Real Pistachio Cupcakes
Category: desserts
By Candice

St. Patrick would certainly give his approval. Because these cupcakes are the real deal! No pudding mixes here, just roasted pistachios. A wonderfully not-too-sweet pale green cupcake that is sure to please. Easy and quick to make, too!

Ingredients:
1 cup roasted pistachio nut meats
1 ½ cups white sugar, divided
¾ cup all-purpose flour
¾ cup cake flour
2 teaspoons baking powder
¾ teaspoon salt
¾ cup unsalted butter, at room temperature
4 large eggs
⅔ cup milk, at room temperature
2 teaspoons vanilla

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Blend pistachios with 1/2 cup sugar in a blender until finely ground. Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl. Beat 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the creamy butter mixture, thoroughly integrating each egg before adding the next. Stir milk and vanilla extract together in a separate bowl. Alternately stir flour mixture and milk mixture in small amounts into the butter mixture beginning and ending with the flour mixture; stir just until it comes together into a batter. Fold the ground pistachios into the batter. Spoon batter into the prepared muffin cups to about 2/3 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the muffin cups for 5 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 24 cupcakes

Calories: 175.3
Fat: 9.1 g
Saturated fat: 4.3 g
Carbohydrates: 20.9 g
Sugars: 13.4 g
Dietary fiber: 0.7 g
Protein: 3.2 g
Cholesterol: 46.8 mg
Sodium: 150.6 mg
Chocolate Melting Cake


Ingredients:
chocolate chips, unsalted butter, eggs, flour, sugar

Directions:
Melt chocolate and butter in microwave at 50% power (Defrost]
Sift flour into pitcher, add sugar, add eggs, mix together.
Fold in melted chocolate and butter mix
Pour into small Glass Ramekins (about 3" across]
(Dessert can be made a day ahead, covered with plastic wrap, and stored in refrigerator.].
Preheat Oven to 300.
Bake at 300 for 12 - 15 minutes in serving dish. Dessert should be firm around edges and wiggly in the center.
Place Heart Stencil on top of dessert and sift powdered sugar.
Serve Warm.
This may be accompanied by ice cream, and/or coffee with a shot of Bailey's Irish Cream.
Scallops Primavera
Category: trusted-brands-recipes-and-tips
By Holland House

After marinating 30 minutes, scallops are quickly cooked in a lemon and sherry sauce with carrots, mushrooms, pea pods, and green onions for a fast and fresh seafood dinner.

Ingredients:
1 pound scallops
¼ cup fresh lemon juice or concentrate
¼ cup Holland House® Sherry Cooking Wine
2 teaspoons cornstarch
⅓ cup butter
1 cup thinly sliced carrots
3 cloves garlic, minced
8 ounces sliced mushrooms
¾ teaspoon dried thyme
1 (6 ounce) package frozen pea pods, thawed
¼ cup diagonally sliced green onions
Hot cooked rice

Directions:
If scallops are large, slice them in half crosswise to make thin medallions. Combine scallops and lemon juice in a shallow baking dish; cover and refrigerate 30 minutes. When finished marinating, stir in sherry cooking wine and cornstarch. Melt butter in a large skillet over high heat. Add carrots and garlic; cook about 1 minute. Add mushrooms and thyme; cook and stir about 3 minutes. Stir in scallop mixture; cook until scallops are opaque, about 4 minutes. Stir in pea pods and green onions; heat through. Serve over hot cooked rice.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 446.9
Fat: 16.7 g
Saturated fat: 9.9 g
Carbohydrates: 42.7 g
Sugars: 3 g
Dietary fiber: 4.4 g
Protein: 26 g
Cholesterol: 78.1 mg
Sodium: 413.2 mg
Orange Pecan Bran Muffins


Ingredients:
flour, sugar, baking soda, salt, oranges, eggs, pecans

Directions:
Preheat oven to 375°F
Grease or line muffin cups.
In a large bowl, combine first four (dry] ingredients; set aside.
Remove the peel and white membrane from two of the oranges; either discard or save the peel for another use.
Cut all four of the oranges into eighths and remove the seeds; puree in a food processor.
Measure out 2 cups of puree.  If there is any extra, save it for another use.
Stir oranges, eggs, oil, cereal and nuts into the dry ingredients; blend just until mixed.
Fill muffin tins 3/4 full.
Bake for 20 -25 minutes or until they test done with a toothpick.
Luby's Cafeteria Chicken Durango


Ingredients:
boneless skinless chicken breasts, seasoning salt, ground black pepper, milk, deli ham, swiss cheese

Directions:
Pound chicken breasts until they are 1/2" thick.
Mix spices with plain breadcrumbs; set aside.
Dust chicken with breadcrumbs, dip in milk, then dip chicken breast back in seasoned bread crumbs.
Heat oil in frying pan.
Place chicken in heated fry pan.
Fry breast on medium heat until golden brown.
Remove chicken breasts and place on heatproof serving tray.
Spread each breast with 1 1/2 Tablespoon of tartar sauce.
Place ham on chicken followed by a slice of Swiss cheese.
Place chicken in oven or microwave just long enough to heat and melt cheese.
Serve with you favorite salad or side vegetable.
Ratatouille


Ingredients:
olive oil, onion, garlic cloves, green bell peppers, zucchini, eggplants, tomatoes, thyme, salt, pepper, parsley

Directions:
In a large pot or skillet heat oil over medium high heat. Add onion and cook for 5 minutes or  until golden.
Stir in garlic and cook for 1 more minute. Reduce heat to medium low.
Stir in peppers and cook another 5 minutes.
Stir in the remainder of the ingredients (zucchini - salt] and cook covered for 30 minutes, stirring occasionally.
Season with pepper.
Sprinkle with parsley.
Teriyaki Chicken Tenderloin


Ingredients:
chicken tenderloins, light brown sugar, low sodium soy sauce, ground ginger, garlic powder, cracked black pepper, water, cornstarch, seasoning salt, extra virgin olive oil

Directions:
Preheat oven to 350.
Place chicken in a single layer in a seasoned cast iron skillet.
Season chicken with garlic powder, seasoned salt, and black pepper.
Drizzle  olive oil over seasoned chicken.
Bake chicken in the cast iron skillet for 35 minutes.
In a small saucepan combine the soy sauce, brown sugar, and ginger.
Bring contents t a boil and then reduce heat to simmer.
In a cup dissolve cornstarch in water; stir with fork.
Stir cornstarch mixture into saucepan.
After 35 minutes, remove the chicken from the oven and drain.
Separate tenderloins in the skillet. Pour teriyaki sauce over chicken.
Baked the chicken another 10 minutes.
Remove chicken and rest on stove for five minutes.
Serve with your choice of rice and vegetables.
Tartar Sauce


Ingredients:
mayonnaise, dill pickle, green onions, capers, fresh parsley, fresh lemon juice, Dijon mustard, dried tarragon, Worcestershire sauce

Directions:
Whisk all ingredients in medium bowl to blend.
Season with salt and pepper.
Cover; chill at least 1 hour and up to 2 days.
Yellow Split Pea Soup


Ingredients:
water, chicken bouillon cubes, vegetable bouillon cube, onion, carrot, potato, cooked ham, bay leaf, black pepper

Directions:
In a large saucepan, combine peas, water, bouillon, onion, carrot, potato, ham, and bay leaf.
Bring to boil; reduce heat, cover and simmer, stirring occasionally, 45-60 min, or until peas are tender and soup has thickened.
Remove bay leaf.
Just before serving add pepper.
Penne Al Vodka Pie


Ingredients:
Basic Massoni Pizza Base, English peas, penne pasta, mozzarella cheese

Directions:
Cook pasta until al dente- strain and cool down .
Once pasta is cooled, toss in a bowl  with vodka sauce and 1 cup of blanched peas.
For the Pizza:
Top pizza with pasta mixture and an additional 4oz mozzarella.
Bake as directed in recipe #537146.
Parmesan Baked Fish


Ingredients:
egg, milk, parmesan cheese, Bisquick, salt, pepper

Directions:
Preheat oven to 450. Spray 2 10x15 baking pans or 1 12x17 baking pan with cooking spray.
Cut filets into serving size portions, rinse and pat dry with paper towels.
In a shallow bowl, mix milk and egg together. Whisk until egg and milk are blended.
In another shallow bowl mix Bisquick, parmesan cheese, salt and pepper with a fork until fairly smooth and uniform (no clumps of Bisquick or cheese].
Dip filets first in the egg/milk mixture, then in the Bisquick/cheese mixture, then arrange on the prepared baking pans.
Spray filets lightly with cooking spray.
Bake at 450 for 10 to 12 minutes or until golden brown. If filets are thick, you may want to put them under the broiler for a few minutes to crisp up the tops.
Easy Turkey Tetrazzini
Category: pasta-and-noodles
By ONE+ONE

An easy, quick turkey dish that turns precooked turkey into a family favorite.

Ingredients:
1 (8 ounce) package cooked egg noodles
2 tablespoons butter
1 (6 ounce) can sliced mushrooms
1 teaspoon salt
⅛ teaspoon pepper
2 cups chopped cooked turkey
1 (10.75 ounce) can  condensed cream of celery soup
1 cup sour cream
½ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375  degrees F (190 degrees C). Melt butter in a large heavy skillet. Saute mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed soup, and sour cream. Place cooked noodles in a 9x13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese. Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 411.1
Fat: 20.1 g
Saturated fat: 10.4 g
Carbohydrates: 33.5 g
Sugars: 2.1 g
Dietary fiber: 2.2 g
Protein: 24 g
Cholesterol: 105.3 mg
Sodium: 1081.8 mg
Twice Baked Potato Chowder


Ingredients:
potatoes, Spanish onion, green onions, chicken broth, garlic, butter, pepper, salt, cream cheese, bacon, chives

Directions:
In a slow cooker, combine the first 10 ingredients.
Cover and cook on low for 8 to 10 hours or until potatoes are tender.
Keep the lid closed, or else the cooking time will take longer.
Add the cream cheese; stir until blended.
Garnish with bacon and chives.
Quinoa Granola Bars


Ingredients:
quinoa, rolled oats, wheat germ, sunflower seeds, sesame seeds, coconut, honey, quinoa, raisins, salt, lemon juice, vanilla, banana, granola cereal, dates, raisins

Directions:
Soak dry quinoa in 1/2 cup of water for two hours.
To make the granola, mix all dry granola ingredients, including the soaked quinoa, in a bowl.
Preheat oven to 250 degrees.
Heat oil and honey in a small saucepan until thin; stir into dry ingredients until mixed.
Pour the granola mixture into a jelly roll pan and toast for 1 hour at 250 degrees, stirring occasionally.
Store in a plastic bag until ready to use.
Cook mixed dried fruit with 2 cups water at a simmer half the water has evaporated (about 45 minutes].
Add 3/4 cup dry quinoa and enough water to cover plus a quarter inche and cook over medium heat 20 minutes, adding more water as needed.
Preheat oven to 400 degrees.
Set aside 1 cup cooked quinoa; pour the rest of the quinoa with cooking liquid and fruit pieces into a blender.
Blend until large fruit pieces are chopped up.
Add 1/2 cup raisins, the salt, lemon juice, vanilla, and banana.
Blend.
(Mixture will be thick; stop the blender and push with spoon if you have to, adding water if needed] Spoon blender mixture into a bowl, stirring in granola, 1/2 cup dried fruit, and 1/2 cup raisins.
Press into a greased and floured glass baking dish and bake at 400 degrees for 15 minutes.
Cool.
Cut into desired number of bars.
Fresh Strawberry Scones
Category: bread
By Annie Y.

This delicious, irresistible recipe makes a perfect snack and breakfast treat!

Ingredients:
1 cup ripe strawberries - cleaned, hulled and diced
1 teaspoon vanilla extract
½ cup light cream
2 cups all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 ½ teaspoons lemon zest
6 tablespoons cold unsalted butter

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Place diced strawberries on paper towels to absorb liquid. Combine the cream with the vanilla extract in a small pitcher, and set aside. Whisk the flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a mixing bowl. Cut the cold butter into chunks and add to the flour mixture. Use a pastry blender to cut in butter until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, and gently toss ingredients. Make a hole in the middle of the flour mixture; pour cream mixture into the hole. Quickly stir dough together until just blended. Allow dough to rest 2 minutes. Turn dough out onto a lightly floured work surface; and knead until smooth and satiny, 4 to 5 minutes. Transfer dough to prepared baking sheet and pat into an 8-inch round. Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the baking sheet, leaving at least 1/2 inch space between each. Bake in preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack, and cool 20 minutes before serving.

Prep time: 20 mins
Cook time: 16 mins
Total time: 56 mins
Yields: 8 servings

Calories: 231.7
Fat: 9 g
Saturated fat: 5.5 g
Carbohydrates: 34.3 g
Sugars: 9.5 g
Dietary fiber: 1.3 g
Protein: 3.5 g
Cholesterol: 22.9 mg
Sodium: 390.4 mg
Pork Chops With Mushroom Sauce


Ingredients:
salt, paprika, fresh ground black pepper, olive oil, butter, lemon, butter, onion, garlic cloves, button mushrooms, fresh thyme, white wine, chicken broth, heavy cream, salt, fresh ground black pepper

Directions:
For the chops:
Mix salt, paprika and pepper in a small bowl, rub onto chops.
Heat oil& butter (or Pam] in a large skillet over medium-high heat.
Brown chops 3 minutes per side.
Cover, reduce to medium and cook until inside is just pink and juices run clear when pricked, about 10 mins; flip chops halfway thorough.
(Since I was using very thick chops I started them off in the pan as directed and finished them in the microwave.] Serve with Mushroom Sauce and lemon wedges.
Mushroom Sauce.
Melt butter over medium heat.
Add onion and garlic, saute until translucent, about 4 minutes.
Add mushrooms and cook until they release their liquid and begin to brown, about 10 minutes.
(I had actually planned to use canned mushroom slices and wouldn't have cooked it 10 miutes].
Add thyme, zest and wine/sherry, and the broth; simmer until liquid is reduced by half, about 5 minutes.
Stir in cream, salt and pepper, simmer until lightly coats back of spoon.
(Since the fat free half& half doesn't thicken that well, I used less liquid to begin with, and I always turn off the pan before adding the half& half.] Prep time and cook time is combined for both.
Most of the chop cook time was pretty passive, but the sauce was more active.
Mom's Traditional German Beef Rouladen (Rinderrouladen)


Ingredients:
beef round steak, yellow mustard, bacon, dill pickle, hot water, bay leaf, flour, fresh parsley

Directions:
Spread 1 tablespoon mustard evenly on one side of each pounded steak.
Sprinkle salt and pepper over mustard.
Evenly sprinkle chopped bacon, onion, and pickles over mustard side of each steak.
Roll up firmly jelly roll fashion (with filling to inside, starting at narrow end], and secure each rouladen shut (so filling stays in] with wooden toothpicks,  cooking twine, or white sewing thread.
In a large dutch oven, heat the cooking oil over medium-high heat. When hot, carefully add the rouladen rolls. Fry until nicely browned, turning once (about 7 minutes per side].
Add enough hot water or broth to almost cover the rouladen. Add bay leaf. Increase heat to high and bring to a boil.
Cover and reduce heat to low.
Simmer, covered, for 1 1/2 hours on low heat, checking once halfway through to give a stir and see that meat is covered with sufficient liquid (you may add a little hot water at this point, if necessary].
With a large slotted spoon, carefully remove the rouladen from the hot broth to an oven-proof dish; cover with foil and keep warm in the oven while making the gravy.
To Make Gravy:
Add the flour to 1 cup of water in a large measuring cup, whisking briskly with a fork to blend.
Pour the flour mixture all at once into the hot broth, using a wire whisk to blend. Use a wooden spoon to scrape up any brown bits from the bottom of the pan, and stir them into the gravy.
Increase heat to medium-high, and bring gravy mixture to a boil, whisking constantly. Continue to whisk and boil for two to three minutes, until gravy thickens. Reduce heat to low, and remove the bay leaf. Adjust seasoning to taste.
To Serve:
(Note: Remove toothpicks and twine or thread before serving].
Using a large slotted spoon, carefully place the rouladen into the hot gravy; cover, and warm through for a few minutes.
Remove from heat and serve.
Good sides are boiled new potatoes or potato dumplings sprinkled with fresh snipped parsley,and German Rotkohl (Red Cabbage] or Country Green Beans with Bacon and Onion.
Hawaiian Teriyaki Marinade


Ingredients:
brown sugar, soy sauce, dry sherry, dry mustard, ground ginger, garlic, molasses

Directions:
"Combine all ingredients. Marinate meat of your choice for several hours.  Our favorite is steak tips which we marinate for at least 6-8 hours, but I prefer to marinate it over-night."
Creamy Chicken Toast
Category: meat-and-poultry
By Chef John

Diced chicken breast is draped in a creamy sauce with green onions and peppers plus tarragon for the finishing touch. Enjoy a delicious, comforting chicken dish as well as a reminder on how to make cream sauce--it's easier than you thought. I serve this over bread, but any starchy base will do. Garnish with green onions if desired.

Ingredients:
12 ounces skinless, boneless chicken breast, cut into strips
salt to taste
1 tablespoon butter
2 tablespoons sliced green onions, white and lighter green parts, or to taste
½  red bell pepper, or to taste, diced
1 large jalapeno pepper, or to taste, seeded and diced
¼ cup chicken broth
1 ½ cups heavy cream
2 tablespoons creme fraiche  (Optional)
1 pinch ground black pepper
1 pinch cayenne pepper
1 tablespoon chopped fresh tarragon
4 slices bread, toasted

Directions:
Season chicken with salt. Heat butter in a skillet over medium-high heat. Cook chicken until outside firms up and inside is still medium-rare, 2 to 3 minutes per side. Transfer chicken to a plate and let cool. Reduce heat to medium. Combine green onions, red bell pepper, and jalapeno in the skillet. Add a pinch of salt. Cook and stir until softened, about 5 minutes. Increase heat to high. Pour in chicken broth. Stir until liquid is mostly evaporated. Stir in cream. Bring to a boil, reduce heat, and cook until sauce is reduced to desired thickness, 6 to 10 minutes. Cut chicken into evenly sized cubes. Add chicken, accumulated juices, and creme fraiche to the sauce. Cook until chicken is no longer pink in the center, 3 to 7 minutes more. Season with salt, pepper, and cayenne. Turn off heat. Stir in tarragon and spoon chicken and sauce over toast.

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

Calories: 528.7
Fat: 41.7 g
Saturated fat: 24.9 g
Carbohydrates: 17.1 g
Sugars: 2.3 g
Dietary fiber: 1.1 g
Protein: 22.1 g
Cholesterol: 188.9 mg
Sodium: 382.2 mg
Delicious Rosemary Bread
Category: bread
By GOVEGGIE

This super easy recipe brings incredible taste and fragrance to any dinner table. It also goes wonderfully with a garlic flavored olive oil.

Ingredients:
1 tablespoon white sugar
1 cup warm water
1 (.25 ounce) package active dry yeast
1 teaspoon salt
2 tablespoons butter, softened
2 tablespoons rosemary
1 teaspoon Italian seasoning
3 cups bread flour
1 tablespoon olive oil
1  egg, beaten  (Optional)

Directions:
Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes. Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location. Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size. Preheat oven to 375 degrees F (190 degrees C). Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

Prep time: 25 mins
Cook time: 20 mins
Total time: 2 hrs 45 mins
Yields: 2 loaves

Calories: 31.2
Fat: 2.7 g
Saturated fat: 1.1 g
Carbohydrates: 1.3 g
Sugars: 0.8 g
Dietary fiber: 0.2 g
Protein: 0.6 g
Cholesterol: 15.4 mg
Sodium: 160.4 mg