xiaoxl/recipe_data huggingface dataset:
Pecan-Crusted Green Bean Casserole


Ingredients:
kosher salt, unsalted butter, garlic cloves, cayenne pepper, all-purpose flour, heavy cream, sour cream, panko breadcrumbs, parmesan cheese, unsalted butter, kosher salt

Directions:
Prepare the green beans: Bring 6 quarts of water to a boil in a large pot. Add 2 tablespoons salt to the water and stir in the green beans. Cook for 2-3 minutes. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. When the beans are cooked, remove them from the hot water with a strainer and plunge them to the colander in the ice bath. “Swirl” the beans around and submerge them in the ice water so they cool quickly. Drain.
Make the mushroom base for the casserole: Melt the butter in a 12-inch skillet over medium heat.  Add the garlic, cayenne, white button and shiitake mushrooms. Season with salt to taste and cook until the mushrooms give off most of their liquid, 8-10 minutes. Stir the flour into the mushrooms. Add the chicken stock. Stir in the cream and sour cream and simmer gently. Continue cooking over low heat until the mixture thickens, 5-8 minutes. Add in the mustard. Taste for seasoning.
Make the pecan crust:  In a medium bowl, stir together 1/2 cup of the pecans, the breadcrumbs, Parmesan cheese, butter and salt. Set aside.
Assemble the casserole:  Stir the green beans and the remaining 1/4 cup of pecans into the mushrooms. Simmer on the stove, over low heat, for 8-10 minutes, until the green beans become tender when pierced with the tip of a knife. Top with an even layer of the pecan crust. Transfer the skillet to the oven for 10-12 minutes to brown the crust.
Note: You can substitute yellow wax beans for green beans or even mix in some string beans.
Asparagus Appetizers
Category: appetizers-and-snacks
By DALEPFEFFER

A wonderful appetizer to have on hand that can be made ahead of time, frozen, and used as needed.

Ingredients:
20 thin slices  sandwich bread, crusts removed
¾ pound butter
4 ounces blue cheese, at room temperature
1 (8 ounce) package cream cheese, at room temperature
1  egg, beaten
20  fresh asparagus spears

Directions:
Trim crusts from bread, and flatten slightly with a rolling pin. In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick. Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use. To serve, preheat oven to 400 degrees F (205 degrees C). Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr 45 mins
Yields: 40 pieces

Calories: 462.5
Fat: 40.3 g
Saturated fat: 24.9 g
Carbohydrates: 18.6 g
Sugars: 2 g
Dietary fiber: 1.5 g
Protein: 8.3 g
Cholesterol: 125 mg
Sodium: 650.6 mg
Fast and Friendly Meatballs
Category: meat-and-poultry
By ANASTASIAJANE

These oven-baked meatballs are fast and easy to prepare and very kid-friendly. You can serve them with pasta and spaghetti sauce or just eat them with ketchup, as my children do. Feel free to substitute lean ground beef for the ground turkey. The turkey should have at least 7% fat.

Ingredients:
2 tablespoons olive oil
1 (20 ounce) package ground turkey
1  egg, beaten
⅓ cup Italian seasoned bread crumbs

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with the olive oil, and place it in the oven while preheating. In a medium bowl, mix together the ground turkey, egg, and bread crumbs using your hands. Using an ice cream scoop if possible, form the meat into golf ball sized meatballs. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly. Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside. Serve with pasta and sauce or however you'd like.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 18 meatballs

Calories: 218
Fat: 13.5 g
Saturated fat: 3.1 g
Carbohydrates: 4.6 g
Sugars: 0.4 g
Dietary fiber: 0.3 g
Protein: 18.5 g
Cholesterol: 105.7 mg
Sodium: 217.8 mg
Spanish Rice Bake
Category: main-dish
By MELODIE

Ground beef, fresh onion, green bell pepper, tomatoes and rice are simmered in a sweet-hot sauce of chile, brown sugar, cumin and Worcestershire. This savory rice dish is then baked with Cheddar and garnished with fresh cilantro.

Ingredients:
1 pound lean ground beef
½ cup finely chopped onion
¼ cup chopped green bell pepper
1 (14.5 ounce) can canned tomatoes
1 cup water
¾ cup uncooked long grain rice
½ cup chile sauce
1 teaspoon salt
1 teaspoon brown sugar
½ teaspoon ground cumin
½ teaspoon Worcestershire sauce
1 pinch ground black pepper
½ cup shredded Cheddar cheese
2 tablespoons chopped fresh cilantro

Directions:
Preheat oven to 375  degrees F (190 degrees C). Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper. Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.

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

Calories: 349.8
Fat: 19.1 g
Saturated fat: 8.3 g
Carbohydrates: 24.9 g
Sugars: 3.2 g
Dietary fiber: 1.4 g
Protein: 18.5 g
Cholesterol: 66.6 mg
Sodium: 603.7 mg
Apricot Chicken Stir-Fry


Ingredients:
apricot, hot water, all-purpose flour, cilantro, salt, pepper, boneless skinless chicken breast, onion, celery, snow peas, ground ginger, garlic clove, lemon juice, cooked rice

Directions:
In a small bowl, soak the apricots in teh hot water, set aside (do not drain].
Combine flour, cilantro, salt and pepper and sprinkle over the chicken.
Set aside.
Heat 1 tablespoon oil in a large skillet over medium heat.
Stir-fry onion and celery for 2-3 minutes or until tender.
Add peas, ginger, garlic and the apricots with the water then stir-fry for 2 minutes.
Add remaining oil to another skillet and stir-fry chicken for 6-7 minutes or until no longer pink.
Sprinkle with lemon juice.
Return chicken to the apricot mixture abd heat through.
Serve over rice.
Gorgonzola Penne


Ingredients:
penne, olive oil, butter, garlic cloves, shallots, chicken broth, heavy whipping cream, gorgonzola, fresh sage, flour, pepper, salt

Directions:
Sauté garlic and shallots until soft and translucent in butter and olive oil over medium heat in a large, heavy skillet.
Add flour and cook for 1 minute.  Whisk in the chicken broth and bring to a simmer, it should take about a minute.
Stir in heavy whipping cream.  When cream comes to a boil add Gorgonzola, sage, salt and pepper.  Stir until cheese melts into sauce.
Reduce heat to low.  Add cooked pasta to skillet and toss to coat.
Spinach Stuffed Chicken Breast
Category: meat-and-poultry
By JERSEYGIRL_CHELL

This is a spicier version of spinach stuffed chicken breasts. They are both tender and delicious, and they look good too.

Ingredients:
1 (10 ounce) package fresh spinach leaves
½ cup sour cream
½ cup shredded pepperjack cheese
4 cloves garlic, minced
4  skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic. Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish. Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 356.3
Fat: 20.5 g
Saturated fat: 9.5 g
Carbohydrates: 5.7 g
Sugars: 0.4 g
Dietary fiber: 1.7 g
Protein: 36.5 g
Cholesterol: 113.4 mg
Sodium: 564.7 mg
Rolo Pretzel Candy


Ingredients:
character(0]

Directions:
Heat oven to 225 degrees F., Place pretzels on baking sheet., top each pretzel with a rolo., place in oven for about 5 minutes., remove from oven and top with candy corn, pressing down slightly., I have also topped with another pretzel to make a *sandwich*.
Grilled Tofu Sandwich
Category: main-dish
By Cindy

Great sandwich when you're short on time and hungry!!

Ingredients:
2  pita bread rounds
3 tablespoons mayonnaise
3 tablespoons tahini (sesame-seed paste)
1  tomato, sliced
4 slices firm tofu
1 dash soy sauce
1 pinch salt

Directions:
Preheat your oven's broiler. Split the pita breads in half so that you have 4 round pieces. Spread mayonnaise on one half of each one, and tahini on the other half. Place tomato slices onto the mayonnaise halves, and sprinkle with a pinch of salt. Place 2 slices of tofu onto the tahini halves, and sprinkle a few drops of soy sauce over. Place the open sandwiches on a large baking sheet. Broil in the preheated oven until hot and bread is slightly toasted, about 4 minutes. Close the halves of each sandwich together, and cut into wedges to serve.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 servings

Calories: 549.2
Fat: 34.9 g
Saturated fat: 5.1 g
Carbohydrates: 44 g
Sugars: 3.5 g
Dietary fiber: 4.7 g
Protein: 19.5 g
Cholesterol: 7.9 mg
Sodium: 582.6 mg
Multilayer Bars


Ingredients:
coconut oil, milk, flaked coconut, banana, chocolate chips, sweetened condensed milk, peanuts

Directions:
Preheat the oven to 350F and line a 9x5” loaf pan with parchment or greased foil.
In a small bowl, mix together the coconut oil, milk and cookie crumbs until moist. Press into the bottom of the loaf pan in an even layer.
Spread runny jam evenly over the cookie layer, then top with the coconut, banana slices, chocolate chips, and butterscotch chips.
Mix the condensed milk and peanut butter together until well combined and pour over the layers. Do not stir.
Sprinkle with peanuts.
Bake for 30 minutes. Cool in the pan.
California Casserole


Ingredients:
beef round steak, all-purpose flour, onion, water, biscuit mix, milk, poultry seasoning, margarine

Directions:
Salt and pepper the cubed meat.
Dredge the meat in the flour and shake off excess.
Heat the oil over medium heat in a 10-inch skillet.
Saute the chopped onion in the oil until translucent. Remove the onions from the skillet and set aside.
Saute the floured meat in the remaining oil in the skillet until brown, stirring to ensure all sides have browned evenly.
Add the sautéed onions and the water to the meat and scrape the bottom of the skillet to get up all the browned bits of meat and flour.
Cover the skillet and cook on medium-low heat, stirring occasionally, for 40 minutes until the meat is tender. Adding water as necessary to keep the meat from cooking dry and scorching.
Add the soup to the meat mixture, adding more water if necessary to achieve a soup consistency, combining well, and heat until boiling.
Transfer the meat/soup mixture into a greased 2-quart casserole dish.
Mix the biscuit mix, the poultry seasoning and the milk together.  It should be a thinner consistency than biscuit dough but thicker than pancake batter.  Adjust the milk as needed to achieve the right consistency.
Transfer the biscuit batter to the top of the meat mixture in the casserole dish.
Prepare the bread cubes (or crumbs] by combining with the melted butter and mix well so that the cubes are completely coated.
Top the biscuit mixture with the the bread crumbs.
Bake in a 375°F oven for 30-40 minutes or until the biscuit dough is baked throughout and browned well.
Lemon Cream Bundt® Cake
Category: desserts
By Connie Meacham Craig Barillas

Amazing! A lemon Bundt® cake made moist and rich with cream cheese and a lemon juice glaze. If desired, sprinkle with powdered sugar.

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup shortening
1 ¼ cups white sugar
3  eggs
2 ¼ cups unsifted all-purpose flour
1 cup milk
2 tablespoons grated lemon zest
3 teaspoons baking powder
1 teaspoon salt
⅓ cup white sugar
¼ cup lemon juice

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Generously grease a large fluted tube pan (such as Bundt®). Blend cream cheese and shortening in a large mixing bowl with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour, milk, lemon zest, baking powder, and salt. Mix on low speed just until thoroughly blended, scraping down the sides of the bowl occasionally. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. While the cake is baking, mix sugar and lemon juice until sugar is dissolved. Remove the cake from the oven. Pour the lemon glaze over the hot cake, allowing it to run down the edges between the cake and the pan. Cool in the pan for 30 minutes. Remove from the pan and cool completely.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 35 mins
Yields: 1 Bundt(R) cake

Calories: 356.3
Fat: 16.8 g
Saturated fat: 6.9 g
Carbohydrates: 46.7 g
Sugars: 27.7 g
Dietary fiber: 0.8 g
Protein: 5.9 g
Cholesterol: 63.1 mg
Sodium: 395.3 mg
The Best Peanut Butter Cookies


Ingredients:
creamy peanut butter, margarine, sugar, brown sugar, eggs, vanilla, flour, baking soda

Directions:
Cream together peanut butter and margarine., Add sugars, eggs and vanilla., Stir flour and baking soda together in a separate bowl., Add to creamed mixture., Dropped by rounded tablespoons onto an ungreased cookie sheet, about 2" apart., Bake at 350° for 10-12 minutes.  Do not overbake.
Crunchy Parmesan Chicken


Ingredients:
parmesan cheese, paprika, salt, pepper, boneless chicken breasts, egg, milk, butter

Directions:
Combine crushed onions, parmesan cheese, seasonings, and bread crumbs.
Combine egg and milk in different bowl.
Dip chicken in egg/milk mixture.
Coat chicken with parmesan cheese mixture.
Place in baking dish.
Spread any additional parmesan cheese mixture on top of chicken.
Pour melted butter over chicken.
Bake at 350 degrees for 45-55 minutes or until golden brown and chicken juices run clear.
Berry Powerful Muffins


Ingredients:
low-fat plain yogurt, lemon yogurt, low-fat milk, lemon, zest of, butter, granulated sugar, brown sugar, vanilla, egg, flour, whole wheat flour, quick-cooking oats, baking powder, baking soda, salt, nutmeg, fresh blueberries, frozen blueberries, white chocolate chips

Directions:
Preheat the oven to 400°F and line muffin tins with paper liners.
Beat together the yoghurt, milk, lemon zest, butter, sugars, vanilla, lemon extract and egg until well combined.
Add the flours, oats, protein powder, baking powder, baking soda, salt and nutmeg, stirring just until combined.
Fold in the berries, Cheerios and white chocolate chips.
Bake for 15 minutes, until a tester comes out clean.
Solar Cooked Irish Soda Bread


Ingredients:
bread flour, kosher salt, baking soda, plain yogurt, water

Directions:
Combine flour, salt, and baking soda in a bowl.
Add about 1 cup of yogurt into the flour mixture and stir together.
Transfer on a floured surface and knead.
Add remaining yogurt as needed until the dough comes together to form a slightly sticky ball.
Place in a lightly greased solar cooking pan or pot.
Flatten slightly and use a knife to score an X on top of the dough.
Brush the top of the dough lightly with water.
Place inside the solar cooker.
Solar cook until it is fully cooked and golden brown (about 3 hours].
Slice and serve with butter or fruit preserves.
Lemon, Butter, and Bacon Scallops


Ingredients:
scallops, bacon, unsalted butter, sugar

Directions:
Set your oven to broil.
Cut bacon slices in half and pre-cook until partially done; about 3-4 minutes in the microwave.
Rinse scallops in cold water and pat dry with paper towels.
Mix melted butter, sugar and lemon juice.
Dip each scallop into the lemon butter and then wrap with a bacon slice; secure with a toothpick if desired.
Broil on the top rack for about 4 minutes each side, until the scallops turn opaque throughout.
Creamy Garlic-Parmesan Mashed Potatoes
Category: side-dish
By CNM CATERING

Tired of plain mashed potatoes? Why not try adding something new?

Ingredients:
5 pounds potatoes, peeled and quartered
¼ cup butter
6 cloves garlic, minced
2 cups 2% milk
1 cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley
1 teaspoon sea salt
½ teaspoon ground black pepper

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. While potatoes are cooking, melt butter over medium-low heat in a small saucepan. Add garlic and saute until soft, about 5 minutes. Drain potatoes and return to the pot. Add garlic-butter mixture, milk, Parmesan cheese, parsley, sea salt, and pepper; mash until smooth.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 10 servings

Calories: 277.8
Fat: 8.1 g
Saturated fat: 5 g
Carbohydrates: 43 g
Sugars: 4.2 g
Dietary fiber: 5.1 g
Protein: 9.5 g
Cholesterol: 23.1 mg
Sodium: 365.8 mg
Avocado and Sweet Potato "hash"


Ingredients:
sweet potatoes, avocado, bacon, red onion, pecans, kosher salt, black pepper

Directions:
Cool sweet potatoes in an ice bath.
Having cooked bacon in medium skillet, remove and set aside.  Add sweet potatoes and caramelize on each side.  Remove from heat.
Add red onion, mustard, salt and pepper and toss.
Chop bacon to 1/4 inch strips and mix into hash.
Fold in parsley, pecans and avocado.
Season to taste.
Serve warm to room temperature.
Aunt Dobbie's Cheesy Potatoes


Ingredients:
butter, onion, frozen shredded hash browns, sour cream, parmesan cheese

Directions:
Preheat oven to 350 degrees F.
Saute onions in butter on medium heat until soft (do not brown]. Cool.
In Large bowl, combine hash browns, soup, sour cream, cheddar cheese, parmesan cheese, onions/butter mixture together.
Transfer to a greased 9x13 baking dish.
Bake, uncovered, for approx 30 minutes.
Pull out of the oven, top with crushed potato chips, then put back in the oven.
Cook for an additional 15-20 minutes untill heated all the way through.
Let stand for approx 10 minutes before serving.
Santa Fe Penne Primavera w/Cumin-Ancho Chile Cream Sauce


Ingredients:
penne pasta, olive oil, butter, ground chicken, lean ground beef, fresh garlic, extra virgin olive oil, zucchini, red bell pepper, frozen corn, red onion, fresh garlic, extra virgin olive oil, seasoning salt, fresh ground black pepper, ground cumin, dried ancho chile powder, evaporated milk, half-and-half cream, sour cream, creme fraiche, cheddar cheese, sour cream, fresh cilantro leaves

Directions:
Have all of your ingredients prepped and ready to go before you start cooking.
(Start boiling the water for your pasta and cook it according to package directions.] Meanwhile, add approximately 1 Tbsp of extra virgin olive oil and 2 Tbsp fresh chopped garlic to a large,heavy,deep nonstick skillet and set the heat to medium-high.
Add the ground meat to the pan and cook, stirring often,to brown the meat, breaking up any lumps with your spoon so it crumbles.
Once the meat has fully cooked (about 5 minutes or so], use a slotted spoon to remove it to a small bowl and set aside; drain any remaining fat/oil from the pan and wipe dry with a paper towel (watch out for your fingers].
Using the same skillet, add approximately 1 teaspoon more oil to the pan, along with 1 teaspoon of garlic and all of the chopped red onions.
Saute,over medium-high heat, about 2 minutes or until onion is translucent& lightly browned, stirring often.
(Don't forget to check on your pasta].
As soon as the onions have softened a bit and are lightly browned, add the peppers to the pan and continue to stir about 1-2 minutes more.
Add the zucchini and the corn, stirring to coat well.
Add the seasoned salt and about 8 grinds of black pepper, stirring well to coat the vegetables.
Let the veggies cook about 5 minutes- stirring often- until they are still a bit crisp, but just beginning to soften& brown.
(Check on your pasta again].
Return the meat to the pan, and also add all of the remaining spices (cumin,Cajun seasoning, Ancho Chile powder,and a 2-4 splashes of hot sauce to taste], stirring to combine.
Lower the heat just a bit to medium and slowly pour in the evaporated milk, stirring constantly to blend.
Add the sour cream and the cheese and stir until everything has blended together.
Raise the heat back to medium-high and let the sauce cook down just a bit- about 5 minutes or so, stirring- it will be quite thin, you may a dd a little more sour cream if you prefer it a bit thicker.
Test the flavor for seasonings- adding a little more salt, hot sauce, cumin,etc if needed to suit your tastes.
Toss drained, hot pasta with a little olive oil or butter to taste- just enough to keep it from sticking together (optional step].
Divide pasta among 4 large dinner plates and ladle out the sauce into the center of each.
Place a dollop of sour cream in the very center of each portion and sprinkle some freshly chopped cilantro leaves over all.
Serve immediately.
NOTE:*You may use prechopped, bottled fresh garlic if desired.
Oatmeal Cranberry Cookies


Ingredients:
flour, baking soda, cinnamon, salt, nutmeg, egg, sugar, shortening, molasses, milk, oatmeal, dried sweetened cranberries

Directions:
Preheat oven to 350*.
Mix flour, soda, cinnamon, salt, and nutmeg together in a large bowl.
Add remaining ingredients and mix together well.
Drop by spoonful on an ungreased cookie sheet and bake for 12 minutes.
Cool for 2 minutes and enjoy!
(These are also very fab with dried cherries and chocolate chips! YUM!].
Wonderfully Moist Zucchini Bread


Ingredients:
eggs, sugar, zucchini, cinnamon, flour, baking powder, baking soda, salt, pure vanilla extract, raisins

Directions:
Beat eggs until fluffy.
Add oil, sugar, zucchini.
Add dry ingredients.
Add vanilla and if using , fold in nuts and raisins.
Bake at 350°F in 2 greased and floured loaf pans for approx 1 hour, or until toothpick comes out clean.
Flying Dutchman Cocktail
Category: drinks
By Allrecipes

The Dutch aren't generally associated with flying, but this combination of gin and triple sec will make you want to soar to new heights.

Ingredients:
1 cup ice
2 fluid ounces gin
1 tablespoon triple sec
1 cup ice

Directions:
Place 1 cup ice in an old-fashioned glass. Set aside. Combine gin, triple sec, and 1 cup ice in a cocktail shaker. Cover and shake until chilled. Strain into the prepared old-fashioned glass.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 203
Carbohydrates: 7.1 g
Sugars: 6.5 g
Sodium: 17 mg