xiaoxl/recipe_data huggingface dataset:
Herbes De Provence New Potatoes


Ingredients:
tiny new potatoes, olive oil, coarse sea salt, flaked sea salt, fresh lemon juice, fresh coarse ground black pepper

Directions:
Place potatoes in stockpot & cover with salted water.  Bring to boil over high heat.
Cook 8-10 minutes until potatoes are just tender. Drain and set aside.
In large skillet , heat oil over medium heat. Add herbs de Provence.
Cook, stirring constantly, 10-15 seconds.
Add drained potatoes, coarse salt, and lemon juice; toss to coat.
Cook 2-3 minutes & remove from heat.  Sprinkle with pepper and flaked sea salt.
Yoghurt and Poppy Seed Dressing


Ingredients:
yoghurt, lemon juice, dried rosemary leaves, dried basil, mustard powder, poppy seed, fresh parsley

Directions:
Place all ingredients in a screw-top jar and shake until combined., Pour over salad and enjoy!
Mimi's Smoked Salmon Chowder
Category: soups-stews-and-chili
By hils

My sister made this recipe when we were camping in a rustic cabin on the Strait of Juan de Fuca running between Vancouver Island and Washington's Olympic peninsula. It's very, very warming and delicious.

Ingredients:
2 tablespoons butter
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, chopped
½ cup chopped celery
½ cup all-purpose flour
6 cups chicken broth or vegetable broth
1 pound potatoes - peeled and cubed
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 teaspoon dried thyme
½ teaspoon paprika
8 ounces smoked salmon, cut into 1/2 inch pieces
¼ cup white wine
1 tablespoon fresh lemon juice
¼ teaspoon hot sauce
1 teaspoon salt
1 teaspoon  fresh-ground black pepper
1 cup half and half

Directions:
In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes. Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes. Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.

Prep time: 35 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 40 mins
Yields: 8 servings

Calories: 205.2
Fat: 9.5 g
Saturated fat: 4.5 g
Carbohydrates: 20.5 g
Sugars: 1.7 g
Dietary fiber: 2.2 g
Protein: 8.5 g
Cholesterol: 25.3 mg
Sodium: 561.5 mg
Best Burger Sauce
Category: side-dish
By devilcook

This tangy sauce has a zip that goes well with a burger or as a fry dip. It is versatile and can be spicy or a kid-friendly sauce.

Ingredients:
1 cup mayonnaise
½ cup ketchup
¼ cup prepared yellow mustard
2 teaspoons dried minced onion
¼ teaspoon dried minced garlic
⅛ teaspoon white vinegar
hot sauce to taste
seasoned pepper to taste

Directions:
Whisk together the mayonnaise, ketchup, mustard, onion, garlic, and vinegar in a bowl. Season with hot sauce and seasoned pepper to taste. Cover and chill at least 1 hour before serving.

Prep time: 5 mins
Total time: 1 hr 5 mins
Yields: 2 1/2 cups

Calories: 87.4
Fat: 8.9 g
Saturated fat: 1.3 g
Carbohydrates: 2.2 g
Sugars: 1.6 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Cholesterol: 4.2 mg
Sodium: 166.1 mg
Gluten-Free Moist Mango and Nut Bread


Ingredients:
baking powder, brown sugar, coconut oil, salt, eggs, walnuts, mangoes, mangoes, vanilla extract, cinnamon

Directions:
1] Preheat oven to 350 degrees.
2] In a large bowl combine flour, baking powder, salt (and cinnamon if added]. Whisk well.
3] In another bowl separate the egg whites from the yolks.
4] With an electric beater (or by hand if you've got it in you] beat the egg whites until stiff.
5] Beat the yolks, adding in the oil, vanilla, and sugar.
6] Pour your wet yolk mixture into the flour and mix well.
7] Add the egg whites to the batter. Folding them in until smooth.
8] Mix in the mangoes and nuts into the batter.
9] Pour into 2 small greased loaf or cake pans.
10] Bake for about 1 hour or until toothpick comes out clean.
Smokey Mesquite Pork Chops


Ingredients:
brown sugar, boneless pork chops

Directions:
Combine orange juice, bourbon (if using], brown sugar, and mesquite seasoning in a shallow bowl or zip lock bag.
Add pork chops, cover or zip and marinate in refridgerator a minimum of 1 hour.
Grill or broil pork chops over medium heat for 20 minutes or until internal temperature reaches 160 degrees.
Mexican Shredded Chicken Soup
Category: world-cuisine
By Debence

A fantastically flavorful and slightly spicy Mexican soup made with shredded chicken and black beans. I usually make this in the morning and let it simmer all day to let the flavors blend. Optional toppings: avocado, tortilla chips, green onion, sour cream, and shredded cheese.

Ingredients:
1 tablespoon olive oil
1 cup chopped onion
3 cloves garlic, minced
1 (28 ounce) can diced tomatoes
3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (32 ounce) container chicken broth
2 cups water
2 (15 ounce) cans black beans, drained
1 (15 ounce) can hominy
½ pound shredded cooked chicken
¼ cup chopped fresh cilantro
1 medium jalapeno pepper, seeded and minced

Directions:
Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomatoes, chili powder, cumin, and oregano. Stir in chicken broth and water; bring to a boil. Reduce to a simmer and cook for 5 to 10 minutes. Add black beans, hominy, chicken, cilantro, and jalapeno pepper. Simmer until heated through, at least 10 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 8 servings

Calories: 222.5
Fat: 4.8 g
Saturated fat: 1 g
Carbohydrates: 27.5 g
Sugars: 4.4 g
Dietary fiber: 9.6 g
Protein: 16.4 g
Cholesterol: 24.1 mg
Sodium: 1173 mg
Buffalo Chicken Lasagna


Ingredients:
canola oil, ground chicken, turkey, onion, celery rib, carrot, garlic cloves, diced tomatoes, water, salt, pepper, ricotta cheese, blue cheese, parsley, egg, mozzarella cheese, white cheddar cheese

Directions:
Heat the oil in a large dutch oven and saute the garlic, onion, celery and carrot until softened.
Stir in the shredded turkey breast (or set the veggies aside and cook the ground chicken then return the veggies].
Add in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper.  Bring to a boil then cover and simmer for an hour.
Meanwhile, mix together the ricotta, egg, parsley and half of the crumbled blue cheese.
Preheat oven to 375 degrees.
Spread 1.5 cups of sauce in the bottom of a deep 13x9.  Layer with noodles, sauce, ricotta mixture, mozzarella, cheddar and blue cheese.  Repeat layers twice.
Bake for 30-40 minutes or until bubbly and cheese has browned.  let stand for 10 minutes before serving.
Diabetic Orange Mango Smoothie


Ingredients:
mango, orange, vanilla yogurt, skim milk, Splenda sugar substitute

Directions:
Place everything together in a food processor, blender, or Smoothie maker., Mix until smooth., Enjoy!
Spiced Coffee Nut Loaf


Ingredients:
all-purpose flour, ground cinnamon, baking powder, salt, instant coffee, hot water, granulated sugar, butter, sour cream, eggs

Directions:
Preheat oven to 350°F Grease 9 x 5-inch loaf pan.
Combine flour, cinnamon, baking powder and salt in medium bowl.
Combine coffee and water in small bowl; stir until dissolved.
Combine sugar and butter in large mixer bowl.
Add sour cream and eggs; beat until creamy. Gradually beat in flour mixture alternately with coffee mixture.
Stir in 3/4 cup nuts.
Spread batter into prepared pan.
Sprinkle with remaining nuts.
Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan; cool completely on wire rack.
Spinach and Cheddar Bread


Ingredients:
white bread flour, sugar, salt, active dry yeast, cayenne pepper, mustard powder, butter, cheddar cheese, sunflower seeds, frozen spinach, egg

Directions:
In a large bowl mix together the flour, sugar, salt, yeast, caynenne pepper and mustard powder. Rub in the butter with your fingertips until it resembles breadcrumbs.
Stir in the cheese, seeds and spinach and mix well.
Add around 300ml warm water and knead well for 10 minutes on a flourered surface.
Place in a greased loaf tin, cover and leave in a warm place until doubled in size (about an hour].
Preheat the oven to 220C/Gas 7. Brush the top of the loaf with beaten egg and bake for around 35 minutes or until golden brown.
Upside-Down Pizza Pot Pie
Category: world-cuisine
By Mrs. Mistry

Individual pot pies that taste like pizza! The recipe is great to follow as is, or get creative and add your own favorite toppings! A great dish for kids and adults! This can be accompanied with a salad.

Ingredients:
cooking spray
1 pound Italian sausage links, casings removed
1 small onion, sliced
1  green bell pepper, diced
½ cup sliced fresh mushrooms, or more to taste
2 (8 ounce) cans pizza sauce
1 cup shredded mozzarella cheese, divided
1 (8 ounce) package refrigerated crescent roll dough (such as Pillsbury®)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray the insides of 4 ramekins. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Add onion, green bell pepper, and mushrooms; cook and stir until vegetables are softened, 2 to 3 minutes. Pour in pizza sauce and simmer until flavors have blended, 5 to 10 minutes. Stir 1/4 cup mozzarella cheese into sausage mixture. Spoon 1/4 the sausage mixture into each prepared ramekin; top each with 1/4 the remaining mozzarella cheese. Roll out the crescent roll dough; cut the dough into 4 equal pieces. Cover each ramekin with 1/4 the crescent roll dough, wrapping the dough around the edges to seal in the fillings. Arrange the pot pies on a baking sheet. Bake in the preheated oven until dough is light golden brown, 10 to 12 minutes. Allow to cool for 10 minutes before serving.

Prep time: 20 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 pot pies

Calories: 629.8
Fat: 38 g
Saturated fat: 13.3 g
Carbohydrates: 40.2 g
Sugars: 10.2 g
Dietary fiber: 2.8 g
Protein: 28.3 g
Cholesterol: 62.7 mg
Sodium: 2174.3 mg
Corn Pone


Ingredients:
cornmeal, salt, baking powder, bacon drippings, milk

Directions:
Stir together the cornmeal, baking powder and salt. Add the bacon drippings and milk.  Stir well. Making about 4 pones (flattened circles] for each bowl of batter, plop the batter onto a greased cast iron skillet. Cook until golden brown on each side, flipping once.
To present them in a unique, but truly Indian style, make corn pone this way as the Sioux sometimes did.
Form into small rolls and wrap in green corn husks. Bake at 350 degrees for 30 to 45 minutes. Check one to make sure they're done and then bring the rest in the corn husks and serve with jam, butter or honey.
Tuscan Italian Blend Seasoning


Ingredients:
olive oil, fresh parsley, fresh oregano, fresh rosemary, fresh thyme, purple onion, red bell pepper, sun-dried tomatoes, garlic cloves, sea salt, black pepper

Directions:
"Heat oven to 250 degrees.  Toss herbs and seasonings in olive oil. Spread ingredients in a single layer on a nonstick pan.  Place in oven for 4 to 5 hours or until the blend is dry; watch carefully so they do not burn.  Cool, then use a coffee grinder or food processor to reduce the blend to a powder.  Store in a sterilized air tight container. If you use a food dehydrator instead of the oven, follow the appliance directions for drying herbs."
Wicklewood's Butterscotch Quinoa


Ingredients:
quinoa, water, evaporated milk, butter, brown sugar

Directions:
Place the water and milk together in a pan and bring to a boil, add the quinoa and continue to boil until almost all the liquid is absorbed.
Reduce the heat and stir in the sugar and butter.
Continue to cook gently until thick and syrupy, stirring constantly.
Serve hot or cold with a drizzle of evaporated milk.
My Big Grilled Greek Salad


Ingredients:
romaine lettuce, cherry tomatoes, red onion, green bell pepper, olive oil, red wine vinegar

Directions:
Heat a grill or grill pan to high.
Cut the romaine into quarters lengthwise, keeping the pieces connected through the end. Drizzle the romaine, tomatoes, onion, and bell pepper with 2 tablespoons oil and sprinkle with salt and pepper.
Grill the vegetables, turning once, until grill marks appear: 3 minutes for the romaine and tomatoes; 7 minutes for the onion and pepper. Transfer to a platter. Drizzle with the remaining 3 tablespoons oil, then the vinegar, and sprinkle with a pinch of salt and pepper. Top with the olives.
Curried Chickpeas With Cilantro


Ingredients:
olive oil, onion, garlic clove, ground cayenne pepper, ground cardamom, ground cumin, ground coriander, curry powder, ground turmeric, brown mustard seeds, fresh cilantro, water, chickpeas

Directions:
If you are using dry chickpeas, soak and cook them, according to the package directions.  (This requires overnight soaking, followed by boiling for about 1 hour.]  If you are using canned chickpeas, drain and rinse them.
In a 2 quart saucepan, saute onion, garlic, pepper, cardamom, cumin, corriander, curry powder, tumeric, and mustard seeds in oil.  (If the spices start to stick and burn on the bottom of the pan, add a little water.].
When the onions are soft, add the cilantro.  Adding water as necessary, stir constantly to cook the cilantro, about 1-2 minutes.
Add chickpeas.  Stir and cook until heated through, about 1-2 minutes.
Serve over brown rice.
Piperada Sandwich (Basque Omelette)


Ingredients:
olive oil, onions, bell peppers, garlic cloves, cayenne, tomatoes, oregano, butter, eggs, salt, pepper, basil

Directions:
Heat 4 T olive oil in a large heavy frying pan.  Add the onions and cook over a gentle heat, stirring occasionally, for about 5 minutes till they are softened but not colored.
Add the peppers, garlic and cayenne to the pan.
Cook for another 5 minutes, stirring, then add the tomatoes, seasoning and oregano.
Cook over moderate heat for 15-20 minutes till peppers are soft and most of the liquid has evaporated.
Preheat oven to 400.  Cut the bread in half lengthwise, trim off ends and cut into six equal pieces, brush with remaining olive oil.
place bread on baking trays and bake for 8-10 minutes till crisp and just turning golden.
Heat the butter in a pan till it bubbles, add eggs and cook, stirring, till softly scrambled.
Turn off heat and stir in the pepper mixture.
Divide evenly among the pieces of bread and sprinkle with basil, if using.
Serve hot or warm.
Pumpkin Spice Ricotta Creme (South Beach Diet)


Ingredients:
part-skim ricotta cheese, pumpkin pie spice, vanilla, Splenda sugar substitute, walnuts, pecans

Directions:
Mix all ingredients in a bowl., Chill for about 30 minutes and serve.
Whole Chicken Slow Cooker Recipe
Category: meat-and-poultry
By bhbitts

Makes great, spicy, juicy chicken with little work. Get a chicken with a pop-up timer if you can.

Ingredients:
4 teaspoons salt, or to taste
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon ground thyme
1 teaspoon ground white pepper
½ teaspoon garlic powder
½ teaspoon ground black pepper
1 whole whole chicken

Directions:
Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl. Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight. Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours.  An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 4 hrs
Total time: 12 hrs 10 mins
Yields: 1 whole chicken

Calories: 229.6
Fat: 12.8 g
Saturated fat: 3.6 g
Carbohydrates: 1.2 g
Sugars: 0.2 g
Dietary fiber: 0.5 g
Protein: 25.9 g
Cholesterol: 102.5 mg
Sodium: 1239 mg
Bucatini Pasta with Shrimp and Anchovies
Category: world-cuisine
By CWYC

This pasta dish is both fresh and hearty! The fresh taste of summer from the zucchini and tomatoes contrasts nicely with the earthy saltiness of the anchovies.

Ingredients:
1 pound bucatini pasta
1 (2 ounce) can anchovy fillets, oil reserved
1 teaspoon red pepper flakes, or to taste
3 cloves garlic, minced
2  zucchini, halved lengthwise and cut in 1/4 inch slices
1 pint grape tomatoes
2 teaspoons dried oregano
2 teaspoons dried basil
1 pound peeled and deveined medium shrimp

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. Meanwhile, stir together the anchovies and their oil with the red pepper flakes and garlic in a large skillet over medium heat, breaking up the anchovies as you stir. Once the garlic begins to sizzle, add the sliced zucchini, and cook until it begins to soften, about 3 minutes. Stir in the grape tomatoes, and continue cooking until the zucchini is tender, and the skins of the tomatoes begin to pop, 5 minutes more. Sprinkle the vegetable mixture with oregano and basil, then stir in shrimp. Cook until the shrimp turn pink and are no longer translucent. Pour over bucatini to serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 567
Fat: 4.4 g
Saturated fat: 0.9 g
Carbohydrates: 92.1 g
Sugars: 1.2 g
Dietary fiber: 4.9 g
Protein: 38.1 g
Cholesterol: 182.4 mg
Sodium: 632.7 mg
Mushroom Sauce
Category: side-dish
By Jimmi

Since this savory sauce uses beef broth, instead of the pan drippings, it can be made ahead. Add arrowroot only when ready to serve. I usually use white mushrooms; I have also used chanterelles.

Ingredients:
2 cups fresh sliced mushrooms
¼ cup butter
1 tablespoon butter
1 tablespoon shallots, minced
½ cup chopped mushrooms
½ teaspoon dried thyme
1  bay leaf
¼ cup red wine
2 cups beef broth
1 tablespoon arrowroot powder
salt to taste
freshly ground black pepper

Directions:
In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms; cook and stir until soft.  Remove mushrooms from pan, and set aside. Add 1 tablespoon butter to pan, and melt . Add shallots; cook and stir until translucent.  Add mushrooms, and cook until soft.  Add thyme, bay leaf, and red wine.  Reduce. In a small bowl, dissolve arrowroot in 1/4 cup cold beef broth.  Stir remaining broth into sauce, and bring to a boil.  Whisk in arrowroot mixture, and stir until thick.  Add reserved mushrooms.  Season to taste with freshly ground black pepper and salt.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 cups

Calories: 167
Fat: 14.8 g
Saturated fat: 9.3 g
Carbohydrates: 4.1 g
Sugars: 0.9 g
Dietary fiber: 0.5 g
Protein: 3 g
Cholesterol: 38.1 mg
Sodium: 499.8 mg
Chivey Saffron Rice


Ingredients:
butter, olive oil, onion, long-grain rice, saffron thread, canned broth, fresh chives

Directions:
Melt butter with oil in heavy large saucepan over medium-high heat., Add onion and saute until golden brown, about 5 minutes., Mix in rice and saffron., Add stock and bring to a boil., Reduce heat to low., Cover and simmer until all liquid is absorbed, about 35 minutes., Season with salt and pepper to taste., Mix in chives and serve.
Cream Sherry Cake


Ingredients:
cream sherry, water, instant vanilla pudding, pecans, walnuts, eggs, butter, cream sherry, sugar

Directions:
Spray bundt pan with oil.
Sprinkle nuts on bottom of pan.
Mix all ingredients (except for topping] with electric beater for 2 minutes.
Pour over nuts.
Bake at 325 for 45 to 50 minutes.
Make glaze right before cake comes out of the oven.
Put glaze ingredients in small pan on stove until it boils.
Boil for two minutes.
As soon as cake comes out of oven pour glaze over it.
Leave cake in pan for 15 minutes and then take out of pan.
Sprinkle with powered sugar if desired.
One and One Casserole


Ingredients:
lean ground beef, white rice, water, green onion

Directions:
Crumble the raw ground beef in a 2 1/2 quart casserole.
Sprinkle the raw rice and dry soup mix over beef.
Blend the cream of mushroom soup and water together and pour over the rice.
Sprinkle green onions over the top if using or save some to use as a garnish when serving.
Cover and bake for one hour at 350 degrees.
Note: you can stir the casserole after 30 minutes if desired, but it is not necessary.
Spicy Fat Free Ranch Dressing


Ingredients:
dry mustard, boiling water, salt

Directions:
"In small bowl, mix dry mustard, salt and boiling water.  Stir and let stand a couple of minutes.  Combine dressing and mustard to taste."
Lemon Syrup Cake


Ingredients:
butter, fresh lemon rind, white sugar, eggs, self-raising flour, sugar, lemon juice, water

Directions:
Grease a shallow 20cm (7"] ring pan or a 20cm (7 inch] round cake tin.
Set oven to 160°C (325°F].
Combine butter, rind and sugar in a small bowl and beat with an electric mixer until the mixture becomes light and fluffy.
Add eggs, one at a time, beating constantly until the eggs are completely combined.
Transfer the mixture into a larger bowl.
Place a sieve over the larger bowl and sift in the flour.
Add the coconut and stir until well mixed.
Spoon the mixture into the cake tin and bake on the centre shelf of the oven at 160°C (325°F] for 45 minutes or until cooked.
Syrup: Just before the cake is finished cooking, prepare the lemon syrup.
Combine all the syrup ingredients in a small saucepan over a medium heat.
Stir over the heat until the sugar is dissolved.
(Do not let the mixture boil at this stage].
When all the sugar is dissolved, increase the heat and bring the mixture to a boil.
Reduce the heat to low and let the mixture simmer, uncovered, without stirring for 3 minutes.
Now, take the cake out of the oven, turn it onto a plate and pour the hot syrup slowly over the hot cake until all the syrup is absorbed.
Pilgrim Hat Treats™


Ingredients:
butter, margarine, marshmallows, miniature marshmallows

Directions:
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. Cool slightly.
For each pilgrim hat, use cookie cutter to cut into pilgrim hat shape. Decorate with frosting and/or candies. Best if served the same day.
MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
NOTES.
For best results, use fresh marshmallows.
1 jar (7 oz.] marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.