xiaoxl/recipe_data huggingface dataset:
Perfect Grilled Crayfish (Lobster) Sandwich


Ingredients:
butter, crayfish, Perfectly Simple Seafood Dipping Sauce

Directions:
Butter both slices of bread., On the unbuttered side of one slice, assemble crayfish and sauce., Top with the other slice, and grill in a sandwich press until golden brown.
Bento Balls (Aka French Hamburgers)


Ingredients:
havarti with dill, salt, cottage cheese, egg, ground turkey, butter, ketchup, soy sauce

Directions:
Preheat oven to 350 degrees and prepare a baking sheet by lining with parchment or foil.
Lightly coat the parchment or foil with cooking spray.
Mix the bread crumbs, havarti, horseradish, dried onion, salt (or spice-salt mix], cottage cheese, and egg together in a large bowl. (Please note that the horseradish should be prepared, i.e., the creamy kind that is mixed with mayonnaise.  We use the Beaver brand.].
Allow to stand for 5 minutes to soften the bread crumbs.
Mix in the ground turkey.
The meat mixture will be very soft.
Form the meat into balls that will fit into your bento box(or on your plate].
Flatten slightly so that the meat is formed into shapes resembling patties.
Place in the oven to bake for 20 minutes.
Meanwhile, make the basting sauce by combining the melted butter, ketchup, and soy sauce.
Carefully turn the patties over and put them back in the oven until 20 minutes before the meat is cooked through.
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The time to finish cooking will depend on how large you made your patties.
I use a meat thermometer to check for doneness.
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Approximately 20 minutes before the meat cooks through, baste one side of the meat with the sauce, returning to the oven for 10 minutes.
Turn and baste the other side and return to the oven for the remaining 10 minutes.
Let cool, add to your bento box, and have a great day hiking.
Hg's Rockin' Lean Bean Casserole! - Ww Points = 1


Ingredients:
"water chestnuts"

Directions:
"Defrost and thoroughly drain green beans. Draining these is sooo important. Make sure they are dry. Use a towel if you need to! Place half of the dried green beans in a casserole dish (2-3 quart rectangular works best]. Mix soup with the soy milk. Spread 1/2 of the soup mixture on top. Lay some sliced water chestnuts on top. Top with remaining green beans, cover again with the rest of the soup mixture and another layer of water chestnuts. Bake in preheated 325 degree oven for 45 minutes. Finally, add crushed onions on top and cook for another 10-15 minutes or so."
Roasted Parsnips


Ingredients:
parsnips, unsalted butter, extra virgin olive oil, navel orange, rosemary

Directions:
Note for peeling Orange~ Peel the skin using a vegetable peeler taking none of the pith, then juice the orange and keep the peel.
Preheat oven to 200C .
Peel parsnips (if not young you need to cut out woody stem] cutting end off.
Cut in half lengthwise and blanch for 3 to 4 minutes in boiling salted water.
In a pan melt the butter until frothy and nut brown adding the extra virgin olive oil to inhibit burning.
In a flat baking tray pour in the nut-brown butter and place the blanched parsnips (cut side down] add the chopped rosemary and bake in 200C oven until golden brown.
When parsnips are golden brown (which takes about 10 minutes] take tray out of oven and deglaze the parsnips with orange juice with the peel and back in the oven for about 3 minutes until the juice has evaporated.
Serve immediately.
Chinese Takeout Lo Mein (Vegan)


Ingredients:
spaghetti, broccoli florets, hoisin sauce, vegetable broth, soy sauce, canola oil, onion, mushrooms, carrot, scallions, garlic cloves, ground ginger, ground coriander, bean sprouts, salt

Directions:
Bring a large pot of heavily salted water to a boil. Add noodles and cook according to package directions. Add broccoli to the pot for the last five minutes. Add peas to the pot just before draining. Drain and set aside.
Make the sauce by mixing hoisin sauce, broth, soy sauce, and chili-garlic sauce in a small bowl. Set aside.
In a large skillet, heat oil over medium-high heat and saute onion, mushrooms, and carrot until soft and lightly browned. Add scallions, ginger, and coriander; cook a few more minutes until fragrant.
Add cooked noodles, broccoli, and peas and let cook a couple of minutes. Add bean sprouts and sauce. Let cook, stirring constantly, until pasta is heated through and coated with sauce. Season if needed and serve immediately.
Blueberry Yogurt Pound Cake
Category: desserts
By Kim

This recipe turns a boxed cake mix into a scrumptiously moist low-fat coffee cake or dessert.

Ingredients:
1 (18.25 ounce) package yellow cake mix with pudding included
¼ cup brown sugar
1 cup low-fat vanilla yogurt
½ cup applesauce
¼ cup water
¼ cup vegetable oil
3  eggs
1 teaspoon maple flavoring
½ teaspoon ground cinnamon, plus more for dusting
1 ½ cups blueberries
¼ cup confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®). Mix cake mix and brown sugar together in a bowl; add yogurt, applesauce, water, vegetable oil, eggs, maple flavoring, and cinnamon. Beat on low speed with an electric hand mixer until blended. Scrape bowl and beat on medium speed for 4 more minutes. Toss blueberries with enough cinnamon to evenly dust each berry in a bowl. Fold blueberries into the batter. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with confectioners' sugar.

Prep time: 15 mins
Cook time: 55 mins
Total time: 2 hrs 10 mins
Yields: 1 10-inch cake

Calories: 304.6
Fat: 11.1 g
Saturated fat: 2 g
Carbohydrates: 47.4 g
Sugars: 31.4 g
Dietary fiber: 1.1 g
Protein: 4.6 g
Cholesterol: 48.4 mg
Sodium: 315.9 mg
Pomegranate & Spinach Salad


Ingredients:
pomegranate juice, olive oil, fresh garlic cloves, salt, honey, black pepper, cinnamon, mandarin oranges, lettuce, pear, red onion, pomegranate seeds, feta cheese, sugar, sugar

Directions:
Cook almonds and sugar over low heat stirring constantly until sugar is melted and almonds are coated.
Cool and break apart.
Store at room temperature.
Get the arils from one medium pommegranete.
Wash the spinach and letuce and put into a big glas bowl.
Add red onion, pear, mandarines, feta cheese, and arils.
Right before serving coat with the dressing, gently stir the coating in the bowl.
Sprinkle with the baked almonds and serve.
Cheesy Tofu Strips - Italian Style


Ingredients:
parmesan cheese, firm tofu, extra firm tofu, reduced-fat mozzarella cheese, mozzarella cheese

Directions:
Preheat oven to 325°F
Coat a 9-by-13-inch baking dish with cooking spray.
Spread 1/2 cup of spaghetti sauce evenly around bottom of dish.
On a plate, combine bread crumbs and parmesan cheese. Set aside.
Slice tofu in half lengthwise, then cut each half lengthwise into thirds.
Cut each piece lengthwise again into halves to create 12 sticks.
Coat each stick in crumb/cheese mixture, and place in baking dish.
Cover the sticks with remaining spaghetti sauce and top with mozzarella. Bake 20 to 25 minutes.
Smoky Roasted Red Pepper Spread


Ingredients:
white cheddar cheese, smoked gouda cheese, cream cheese, salt, onion powder, paprika

Directions:
Shred the cheddar and gouda cheeses in a food processor., Add remaining ingredients and process until combined.
Nacho Cheese Soup Sauce


Ingredients:
"milk"

Directions:
In small saucepan mix soup and milk., Over medium heat, heat through, stirring often.
Bill's Creamy Red Potato Soup


Ingredients:
garlic cloves, onions, carrots, vegetable broth, half-and-half, fresh basil, fresh dill, fresh parsley

Directions:
Do not peel potatoes, cut them in 1 inch squares, set aside.
Dice 5 carrots, no need to peel, set aside.
dice onion and mince garlic.
in large soup pan, sautee garlic and onion in oil or butter for aprox 5 minutes.
pour vegetable broth into pan, add carrots and potatoes.
wait until liquid comes to a boil, turn on medium-low and cook for 25 minutes or until both carrots and potatoes are done.
blend half the soup mixture in blender or magic bullet, return to pan.
Add cream or half-and-half, add basil, parsley and dill, salt and pepper. cook on low for 10-15 minutes.
Betty Bars


Ingredients:
mini marshmallows, butter, peanut butter, peanut butter, peanuts, quick-cooking oats

Directions:
Place marshmallows, butter, 1 cup peanut butter and 1 cup chocolate chips in a 2 quart glass bowl.
Microwave on high for 2 to 2-1/2 minutes.
Stir until smooth.
Stir in the peanuts, oats, and Rice Krispies cereal until well coated.
Spread into a buttered 9x13 baking pan.
Scrape bowl clean.
In the same bowl, place remaining 1 cup chocolate chips, 2 Tablespoons peanut butter and 1 cup butterscotch chips.
Microwave on high for 1-1/2 minutes.
Stir until smooth.
Spread on top of mixture in baking pan.
Let stand until firm before cutting into bars.
Easy Chicken Satay
Category: world-cuisine
By Shannon :) 

Savory chicken served on skewers with a slightly sweet peanut sauce.

Ingredients:
½ cup coconut milk
1 clove garlic, minced
1 teaspoon curry powder
1 ½ teaspoons brown sugar
½ teaspoon salt
½ teaspoon ground black pepper
¾ pound skinless, boneless chicken breast halves - cut into 1 inch strips
1 cup coconut milk
1 tablespoon curry powder
½ cup creamy peanut butter
¾ cup chicken stock
¼ cup brown sugar
2 tablespoons lime or lemon juice
1 teaspoon soy sauce
Salt to taste
10  (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

Directions:
Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours. Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt. Preheat a grill for medium-high heat. Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.

Prep time: 25 mins
Cook time: 20 mins
Total time: 2 hrs 45 mins
Yields: 10 skewers

Calories: 417.8
Fat: 28.6 g
Saturated fat: 15.8 g
Carbohydrates: 21.2 g
Sugars: 14.7 g
Dietary fiber: 3 g
Protein: 24.1 g
Cholesterol: 39.6 mg
Sodium: 571.3 mg
Teriyaki Marinade for Chicken or Beef


Ingredients:
dry sherry, soy sauce, sugar, ginger, garlic clove, lemons

Directions:
In a medium bowl, stir together sherry, soy sauce, sugar, ginger, garlic, sesame oil and lemon.
Place meat or chicken in marinade and refrigerate for 1-2 hours prior to cooking.
Pork Ragout with Gnocchi


Ingredients:
carrots, leek, red onion, celery, parsley, garlic, olive oil, pork, red wine, tomatoes, sugar, bay leaf, ricotta cheese

Directions:
Saute vegetables in oil until browned., Add meat and brown well., Pour in red wine and add tomatoes, sugar and bay leaf., Cover and simmer for 40 minutes., Season with salt and pepper., Mix gnocchi with ricotta and pour sauce over.
Confetti Cheese Salsa


Ingredients:
cheddar cheese, mozzarella cheese, tomatoes, green pepper, cucumber, onion, salsa, tortilla chips

Directions:
In a large bowl, combine the first six ingredients., Combine the salad dressing and salsa and pour over cheese mixture., Toss gently and serve with chips., Refrigerate leftovers.
Caramelized Squash & Onion


Ingredients:
butter, olive oil, onion, zucchini

Directions:
Slice onion into medium-sized pieces.
Slice squash into rounds.
Cut ends off snap peas (if necessary].
Melt butter in pan and add vegetables and seasoning.
Cook over med-low heat stirring periodically and covering pan in between to soften veggies.
Cook until very tender and light to medium brown (squash pieces will begin to fall apart].
Serve warm and enjoy!
Herbed Cherry Tomatoes


Ingredients:
cherry tomatoes, olive oil, vinegar, fresh parsley, fresh basil, dried oregano, salt, sugar

Directions:
Place tomatoes in a medium bowl; set aside.
In a small bowl, combine oil and vinegar.
Add parsley, basil, oregano, salt and sugar; mix well.
Pour over the tomatoes.
Cover and refrigerate for at least 3 hours.
Drain; serve on bed of lettuce if desired.
Cod Vera Cruz


Ingredients:
cod fish fillet, condensed chicken broth, salsa, lime juice, fresh cilantro, dried oregano, garlic powder, cooked rice

Directions:
Place fish in a 2-qt shallow baking dish.
Mix, soup, broth, salsa, lime juice, cilantro, oregano and garlic powder. Pour over fish. Bake at 400 for 20 minute or until fish flakes easily. Serve over rice.
Spinach and Red Kidney Bean Salad


Ingredients:
eggs, red kidney beans, extra virgin olive oil, white vinegar, fresh garlic cloves, sea salt, cracked pepper

Directions:
Put the spinach in your salad bowl and arrange the kidney beans in a large mound. Make a smaller mound of chopped egg on top, and sit aside until ready to dress.
Place all of the dressing ingredients in the blender and pulse until well combined.
Alternatively you can put in a glass jar and shake vigorously.
Pour the dressing over right before serving, and toss gradually, being careful not to saturate. Less is more with this dressing, as it can be very rich. I always have dressing left over. If you are taking this salad to an event, take the dressing in a jar, and toss just before serving. As they say in the salad kingdom – dress and devour!
Chicken (Or Beef) Satay


Ingredients:
boneless skinless chicken breasts, onion, garlic clove, gingerroot, soy sauce, chili powder, ground coriander, dark brown sugar, lemon juice, lime juice, coconut milk, crunchy peanut butter, fish sauce, lemon juice, lime juice, salt, pepper

Directions:
Using a sharp knife, trim any fat from chicken, then cut into 3" strips.
For marinade, place onion, garlic, ginger, soy, shili powder, coriander, brown sugar lemon juice and vegetable oil in a zip top bag and mix well. Add chicken strips and mix in marinade until well coated. Put in refrigerator for 2 hours and up to overnight.
Remove meat from marinade and thread the strips accordion style onto pre-soaked wooden skewers.
Broil the skewers for 8-10 minutes, turning and brushing occasionally with the marinade until cooked through.
Meanwhile, make sauce.
Mix coconut milk with peanut butter, fish sauce, and lemon juice in saucepan. Bring to a boil and cook for 3 minutes.
Season to taste with salt and pepper.
Transfer sauce to serving bowl and serve with cooked satays.
The Best Ricotta Pancakes
Category: breakfast-and-brunch
By WestCoastMom

This is a well loved recipe! I have an old, small crumpled piece of paper with this recipe hand written out from some years ago, not sure where it came from! I have my own scribbles and scratches on it, so I must have changed it somewhere in time, but this is how I have been making it the last 10 years. It is our favorite pancake recipe. So light, a little tangy, and very satisfying. Perfect with some fresh blueberries or strawberries.

Ingredients:
1 cup ricotta cheese plus
2 tablespoons ricotta cheese
½ cup skim milk
2  eggs, separated
¾ cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 tablespoon canola oil, or as needed

Directions:
Preheat a griddle to 325 degrees F (165 degrees C) or place a non-stick skillet over medium-low heat. Stir ricotta cheese, milk, and egg yolks together in a bowl until combined. Whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture. Whisk egg whites in a bowl until frothy; fold into ricotta mixture. Oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake. Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. Repeat with remaining batter, oiling griddle between batches.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 12 pancakes

Calories: 86.2
Fat: 3.9 g
Saturated fat: 1.5 g
Carbohydrates: 7.8 g
Sugars: 0.7 g
Dietary fiber: 0.2 g
Protein: 4.8 g
Cholesterol: 38.4 mg
Sodium: 98.5 mg
Spicy Vegetable Dip


Ingredients:
onion, mayonnaise, lemon juice, dried thyme, curry powder, salt, black pepper, dried parsley

Directions:
It's best to use a little cuisinart or similar type chopper to combine all. You want to chop onions fine.
COMBINE ALL CHILL AND SERVE.
Kelly's Chocolate Chip and Pecan Zucchini Bread


Ingredients:
eggs, sugar, dark brown sugar, vanilla, zucchini, flour, salt, cinnamon, nutmeg, baking soda, baking powder, pecans

Directions:
In large bowl, beat eggs til foamy.
Beat in next 4 ingredients.
Beat in zucchini.
In another bowl, combine dry ingredients, add to wet mixture.
Mix well.(*Except nuts and chips.]
Then stir in nuts and chips.
Bake in 325º oven for 60-75 minutes in 2 greased and floured bread loaf pans.
Let cool 5 minutes, loosen sides with knife, turn out onto wire rack to cool. Wrap tightly, store in fridge.
Smoked Paprika Mayonnaise


Ingredients:
capers, mayonnaise

Directions:
Whisk everything together in a small bowl., Serve with fish and chips.
Amazing Buttermilk Biscuits


Ingredients:
flour, buttermilk, butter, baking powder, salt, baking soda

Directions:
Preheat your oven to 450°F.
Combine the dry ingredients in a food processor.
Pulse a few times until it resembles large, rough crumbs.
Add the buttermilk and mix JUST until combined.  The dough should be sticky.
Turn the dough out onto a well floured surface.
Pat it down into a rough rectangle, about a 1/2 inch thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
Cut dough into biscuits using a floured glass or biscuit cutter.
Bake for about 10-12 minutes until golden brown.
NOTE:  You can freeze cut biscuits rounds.  When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
Grilled Pheasant Poppers
Category: appetizers-and-snacks
By Lizzy

Here's a great way to use and even enjoy the pheasant the outdoorsmen in your life brings home! This appetizer creates a spicy, crisp and delicious mouthful sure to fool anyone who would wrinkle up their nose to pheasant! This  has quickly become my number 1 requested appetizer by friends and family. So simple and so darn good!

Ingredients:
1 ½ pounds pheasant breast
1 (4 ounce) jar sliced jalapeno peppers
12 slices bacon, cut into thirds
6  bamboo skewers, soaked in water for 20 minutes
36  toothpicks

Directions:
Cut the pheasant breast into 36 pieces, and place into a bowl. Pour the liquid from the jalapeno peppers over the pheasant, stir, and set aside to marinate for 20 minutes. Preheat an outdoor grill for medium heat, and lightly oil the grate. Drain the marinade from the pheasant and discard. Place a slice of jalapeno pepper onto each piece of pheasant breast, and wrap with a third of a strip of bacon. Skewer 6 of the pheasant pieces on each skewer. Cook on the preheated grill, turning frequently, until the bacon is crispy, 15 to 20 minutes. Remove the skewers from the pheasant pieces, and place a toothpick into each piece to serve.

Prep time: 20 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 36 poppers

Calories: 309.7
Fat: 18.4 g
Saturated fat: 5.6 g
Carbohydrates: 1.1 g
Sugars: 0.4 g
Dietary fiber: 0.5 g
Protein: 32.7 g
Cholesterol: 100.8 mg
Sodium: 780.8 mg
Tomato Sweet Potato Bisque


Ingredients:
onion, olive oil, chicken broth, sweet potatoes, dried thyme leaves, ground allspice, hot red pepper flakes, crushed tomatoes

Directions:
In a 4-qt saucepan or similar size soup pot, combine the onion and oil. Cook over med-high heat, stirring frequently, 3-4 minutes, until onion is soft and beginning to brown.
Stir in the broth, sweet potatoes, ginger root, thyme, allspice, and crushed red pepper. Bring to a boil over high heat. Reduce the heat; simmer, uncovered, stirring occasionally, until the sweet potatoes are just tender, 7-8 minutes.
Scoop up 3 1/2 cup vegetables, then 1 cup broth from pan and place in a food processor. Process until completely pureed and smooth. Return the pureed mixture to the saucepan.
Combine about 2/3 of the canned tomatoes and the peanut butter in the processor. Process until well blended. Return the pureed mixture, then the remaining tomatoes, to the saucepan.
Bring the mixture to a simmer. Cook 2-3 minute longer, until the bisque is piping hot and the flavors are blended. Taste and add salt and pepper, if desired.
Ham and Pineapple Macaroni and Cheese


Ingredients:
elbow macaroni, processed cheese, mexican processed cheese sauce, cooked ham, crushed pineapple, green pepper, onion

Directions:
Cook macaroni according to package directions and drain., Stir in cheese sauce until well coated., Add all of the remaining ingredients and serve immediately.
Roast Nectarine Tart


Ingredients:
nectarines, brown sugar, flour, icing sugar, butter, cold water, milk, caster sugar, vanilla bean, cornflour, unsalted butter

Directions:
Grease 19cm*27cm loose-based flan tin. make pastry.
Pastry:
Blend or process flour, sugar and chopped butter until combined.Add egg yolk and enough of the water to make ingredients just come back together.
Knead dough on floured surface until smooth.  Cover; refrigerate 30 minutes.
Preheat the oven to moderate (180°/160 fan-forced].
Roll dough between sheets of baking paper until large enough to line prepared tin.
Ease dough into prepared tin, press into sides;trim edges.
Cover and refrigerate 30 minutes. Cover pastry case with baking paper, fill with dried beans or rice; place on oven tray.
Bake, uncovered, 10minutes, remove paper and beans; bake, uncovered, about 10 minutes or until pastry case is browned lightly. cool.
Make creme pattissiere while pastry is cooling.
Creme pattissiere:
Combine cream, milk and sugar in medium saucepan. Split vanilla bean in half lengthways, scrape seeds into saucepan, then add pod; bring to a boil. Remove from heat;discard pod.
Beat egg yolk in small bowl and mix until thick and creamy.beat in cornflour. gradually beat in hot creme mixture. strain mixture into same cleaned saucepan; stir over heat until mixture boils and thickens. Remove from heat; whisk in butter.
Cover surface of custard with plastic wrap; cool to room temperature,.
Increase oven temperature to hot(220°C/200°C fan-forced].
Place nectarines in single layer in large shallow baking dish; sprinkle with juice and sugar.
Roast, uncovered, about 20 minutes or until nectarines are soft; cool.
Meanwhile, spoon creme pattisiere into pastry case, cover; refrigerate about 30 minutes or until firm. Top with nectarines.
Molasses Zucchini Cake


Ingredients:
egg, granulated sugar, molasses, canola oil, walnuts, all-purpose flour, salt, baking soda, baking powder, lemon zest, buttermilk, zucchini

Directions:
Pre-heat oven to 350°F.
Grease and flour a 9x13-inch baking pan.
In a large bowl, mix egg, sugar, molasses, and oil;  add nuts.
In another bowl, mix together flour, salt, soda, baking powder and lemon rind;  add alternately with buttermilk to egg mixture.
Stir in diced zucchini.
Pour into prepared pan.
Bake for 35-40 minutes, or until cake tester inserted in center comes out clean.
Cool in pan on wire rack.
When completely  cooled, frost if desired.  Or serve with whipped cream.