xiaoxl/recipe_data huggingface dataset:
Crock-Pot Chicken and Stuffing (5 Ww Points)


Ingredients:
skinless chicken breast half, Stove Top stuffing mix, water, fat-free chicken broth

Directions:
Place chicken on bottom of crockpot. Pour broth over the chicken. Mix together the stuffing, soup, and water, and place on top of the chicken. Cook on low for 7 hours.
MC NI = Per Serving (excluding unknown items]: 208 Calories; 7g Fat (30.8% calories from fat]; 30g Protein; 6g Carbohydrate; trace Dietary Fiber; 67mg Cholesterol; 817mg Sodium. Exchanges: 1/2 Grain(Starch]; 4 Lean Meat; 1 Fat.
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Yellow Squash With Peanuts


Ingredients:
roasted peanuts, salt, brown sugar

Directions:
Heat oil in a large skillet and cook squash until it becomes tender; stirring often.
Add peanuts, salt and sugar. Reduce heat to low and simmer until the flavors have mingled, about 5 minutes. Serve hot.
South Beach Diet Faux Ice Cream


Ingredients:
peanut butter, Cool Whip

Directions:
Place Fudgicle in a microwaveable dish and micro on low for a few (3-5] seconds, just long enough to slightly soften it.
Remove the fudgicle from the stick into the bowl.  Add the peanut butter and cool whip and stir completely.
Cover bowl with plastic wrap and freeze for at least 1 hour. Remove and enjoy!
Taste almost as good as the real thing!
**You can substitute mini chocolate chips, or chopped almonds, etc for the peanut butter.
Classic Lasagna
Category: world-cuisine
By Barb R

Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage.  Don't be scared off by the long cooking time.  The wait is well worth it. It's a great dish to make for a crowd and easy to adjust for varying tastes.  The leftovers are even better when reheated the next day.

Ingredients:
9  lasagna noodles
1 tablespoon olive oil
1 pound ground beef
1 pound bulk Italian sausage
1 (16 ounce) can sliced mushrooms, drained
1 teaspoon garlic salt
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon dried basil
4 (15 ounce) cans tomato sauce
salt and pepper to taste
1 (15 ounce) container ricotta cheese
3  eggs, beaten
⅓ cup grated Parmesan cheese
1 pound shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain. Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes. Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl. Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese. Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

Prep time: 15 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs
Yields: 10 servings

Calories: 646.7
Fat: 41.4 g
Saturated fat: 18 g
Carbohydrates: 31.2 g
Sugars: 9.1 g
Dietary fiber: 4.3 g
Protein: 38.8 g
Cholesterol: 173.5 mg
Sodium: 2027.4 mg
Peach Salsa with Cilantro and Lime
Category: appetizers-and-snacks
By ryan770

A sweet and tangy side dish that makes a great side dish, garnish, or party treat. The sugar helps a lot to bring out the flavor in the peaches while refrigerating.

Ingredients:
4  fresh peaches - peeled, pitted, and diced
¼  red onion, finely chopped
1 tablespoon chopped fresh cilantro
1  lime, juiced
1 teaspoon white sugar

Directions:
Mix peaches, onion, and cilantro together in a large bowl; drizzle with lime juice. Sprinkle salsa with sugar; toss to coat. Refrigerate for 30 minutes before serving.

Prep time: 15 mins
Total time: 45 mins
Yields: 6 servings

Calories: 22.7
Carbohydrates: 5.7 g
Sugars: 5 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 3.1 mg
Country Bread (Pain De Campagne)


Ingredients:
warm water, honey, dry yeast, bread flour, bread flour, warm water, dry yeast, bread flour, fine sea salt

Directions:
Starter:.
Mix water and honey in medium bowl. Add yeast; stir to dissolve. Let stand until foamy, 10 minutes. Add 1/2 cup rye flour and 1/2 cup bread flour; stir to combine. Add remaining 1/2 cup rye flour. Mix in enough bread flour to form shaggy mass that can be worked with hands.  Turn out starter onto floured surface; knead 3 minutes, adding more bread flour if too sticky to work.  (Starter will be doughlike in texture at this point.]
Sprinkle 1 tablespoon bread flour in medium bowl. Add starter dough to bowl. Cover with plastic; let stand at room temperature overnight (starter will lose its shape and spread to a thick batter].
Bread:.
Place 1/4 cup warm water in small bowl. Sprinkle yeast over; stir to dissolve. Mix 3 cups bread flour and rye flour in bowl of heavy-duty mixer fitted with dough hook. Add yeast mixture and remaining 2 1/2 cups warm water; mix on low speed to blend. Add 1 cup bread flour; beat 4 minutes. Add enough bread flour to form shaggy mass; beat 4 minutes. Add salt and starter; continue mixing until dough pulls away from sides of bowl, adding more bread flour if too sticky to form dough, about 5 minutes.
Turn out dough onto lightly floured surface; turn to coat. Transfer dough to large bowl. Cover with kitchen towel. Let rise at room temperature 1 hour.
Generously flour 1 heavy large baking sheet and 1 heavy medium baking sheet. Punch dough down. Turn out onto floured surface. Knead until smooth, 2 minutes. Divide into 3 equal portions. Shape each into ball. place 2 balls on large sheet and 1 on medium sheet. Cover with kitchen towels. Let rise at room temperature until doubled (test by pressing 2 fingers gently into dough; if indentations remain, dough has risen completely], about 2 hours.
Preheat ove to 450°F Place baking pan in bottom of oven; add water to create steam. Using sharp knife, cut 3 diagonal slits across top of each loaf. Place baking sheet with 2 loaves in oven. Bake until breads are deep brown and sound hollow when tapped on bottom, about 35 minutes. Transfer to rack and cool.
Baked Crab-Stuffed Mushrooms


Ingredients:
button mushroom, green pepper, onion, butter, fresh crabmeat, mayonnaise, butter

Directions:
Preheat oven to 350.
Remove stems from mushrooms, place caps open end up in a 9 x 13 baking dish.
Very finely chop mushroom stems.
Sauté stems, green pepper and onion in 4 tablespoons butter until translucent (not browned], use more butter if needed.
And seasoning and sauté for 1 more minute.
Gently stir in crab, mayonnaise and breadcrumbs, over a low heat, bring to a slight boil for 1 minute.
Scoop mixture into mushroom caps.
Pour melted butter over caps.
Bake for 25 minutes.
Serve as is or with lemon wedges.
Uncle Bill's Deep Fried Tilapia Fish


Ingredients:
all-purpose flour, salt, black pepper, all-purpose flour, baking powder, salt, black pepper, egg, beer, canola oil, lemon

Directions:
In a mixing bowl, mix together 1/4 cup of flour, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper; set aside.
Rinse fish fillets under cold water and pat dry with paper towels.
Cut fish into 1 inch wide by about 4 inches long pieces; set aside.
In a mixing bowl, combine flour, baking powder, salt and pepper.
Add beer and beaten egg and whisk until well blended and the batter is light, smooth and quite thin (like whipping cream].
In a medium size saucepan or a frying pan, heat oil to 350°F.
Dredge fish pieces in the flour mixture.
Drop the floured fish pieces into the batter to coat, then lift out with tongs and let the excess batter drip off.
Drop the battered fish into the hot oil and cook for about 1 minute, turn over and cook for an additional 1 minute or until light golden brown.
Do not overcook.
Remove from oil onto paper towels to absorb any excess cooking oil.
Serve immediately with lemon wedges and tartar sauce.
Cheese Soup V
Category: soups-stews-and-chili
By sal

Satisfying -- the ultimate cheese soup around!  Vary the cheese as you like, and garnish with parsley and bacon bits.

Ingredients:
½ cup chopped celery
⅓ cup chopped carrot
¾ cup water
2 tablespoons butter
½  onion, chopped
⅓ cup all-purpose flour
2 cups whole milk
1.3 cups chicken broth
1 ¾ cups shredded Cheddar cheese

Directions:
In a small saucepan, combine celery, carrot and water.  Bring to a boil, then reduce heat and simmer until tender. Meanwhile, in a large saucepan over medium heat, melt butter.  Cook onion in butter until tender.  Stir in flour and milk and cook until thickened.  Stir in broth, cheese and vegetables with their liquid.  Stir until cheese is melted and elements are well combined.  Serve hot.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 248.5
Fat: 17.5 g
Saturated fat: 10.9 g
Carbohydrates: 11.2 g
Sugars: 4.7 g
Dietary fiber: 0.7 g
Protein: 11.8 g
Cholesterol: 52.9 mg
Sodium: 276.2 mg
Ted Kennedy's Favorite Lobster Salad


Ingredients:
corn, lobster meat, tomatoes, avocados, mayonnaise, milk, fresh dill

Directions:
Cook the corn and then scrape off the kernels over a bowl and set aside.
Put the tomatoes, avocado and corn into a bowl and add the lobster meat and toss gently.
In a small bowl, combine the mayonnaise, with the milk and mix until smooth.
Sprinkle the lobster mixture with dill, salt and pepper, then add the mayonnaise mixture and stir briefly so the sauce barely holds the rest of the ingredients together.
Cover and refrigerate for a few hours before serving.
Quick Caramel Nut Rolls


Ingredients:
butter, brown sugar, ground cinnamon, heavy cream

Directions:
Preheat oven to 375°F.
Spray bottom and sides of 4 (6-oz] custard cups (or giant muffin tin] with non-stick spray.
Melt1 tablespoon of butter into each custard cup.
In small bowl, stir together 1/4 cup brown sugar and cinnamon.
Divide remaining brown sugar among the four custard cups and sprinkle with nuts.
Melt one tablespoon of butter and dip each half in the butter, rolling in the brown sugar cinnamon mixture.
Place three frozen biscuit halves, cut side down, in each cup.
Sprinkle any remaining brown sugar on biscuits.
Drizzle one tablespoon heavy cream over top of each cup.
Bake 20 to 25 minutes or until golden brown and biscuits are no longer doughy.
Immediately run sharp knife around edge of cup; turn each upside down onto serving plate.
Slowly lift custard cup from biscuit, releasing biscuit onto plate.
Cool 5 minutes before serving.
Roasted Veggie Antipasto
Category: side-dish
By Debi

This is a delicious recipe and keeps for a long time, due to hot water bath processing. Great little jars for picnics, hostess gifts and entertaining. Scrumptious with crackers and cream cheese. I like mine a little on the sweet side and will occasionally add 1/4 cup brown sugar to the mix or use a sweet BBQ sauce. Alter the veggies as you like, trying to keep the overall quantity about the same.

Ingredients:
1  green bell pepper, chopped
1  red bell pepper, chopped
1  yellow bell pepper, chopped
1 ½ cups fresh green beans, cut into 1/2-inch pieces
1 large white onion, finely chopped
12 cloves garlic, pressed
1 head broccoli, finely chopped
½ head cauliflower, finely chopped
2 stalks celery, finely chopped
2 cups finely chopped fresh mushrooms
¼ cup olive oil
2 cups ketchup
4  tomatoes, peeled and chopped
¾ cup white vinegar
1 dash balsamic vinegar
salt and ground black pepper to taste
1 (6 ounce) can pitted black olives, drained and coarsely chopped
1 (5 ounce) jar pitted green olives, drained and coarsely chopped
1 bunch fresh basil, chopped
12  half-pint canning jars with lids and rings

Directions:
Preheat oven to 425 degrees F (220 degrees C). Spread green, red, and yellow peppers, green beans, white onion, garlic, broccoli, cauliflower, celery, and mushrooms onto several baking sheets and drizzle with olive oil; toss lightly to coat. Roast the vegetables in the preheated oven until slightly browned and softened, about 30 minutes, stirring occasionally. While vegetables are roasting, pour ketchup into a large pot over medium heat and stir in tomatoes, white vinegar, balsamic vinegar, salt, and black pepper; bring to a boil. Reduce heat to low and simmer for 5 minutes; stir in roasted vegetables, black olives, green olives, and basil. Simmer until cooked through, about 5 more minutes. Sterilize jars and lids in boiling water for at least 5 minutes. Pack the roasted vegetable mixture into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Prep time: 1 hr
Cook time: 55 mins
Total time: 9 hrs 55 mins
Yields: 12 8-ounce jars

Calories: 53.1
Fat: 2.7 g
Saturated fat: 0.4 g
Carbohydrates: 7.2 g
Sugars: 4.5 g
Dietary fiber: 1.4 g
Protein: 1.4 g
Sodium: 292.2 mg
Italian Style Sausage
Category: world-cuisine
By Lee Fogle

I like to add Italian sausage as a topping on my homemade pizza. Came up with this blend after much experimentation. I fry it all and freeze in portions for use as pizza topping. It's ground pork with all fixings to make a simple sausage you can prepare at home.

Ingredients:
1 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon Italian-style seasoning
½ teaspoon garlic powder
⅛ teaspoon crushed red pepper flakes
¾ teaspoon crushed anise seeds
½ teaspoon paprika
½ teaspoon dried minced onion
2 teaspoons salt
2 pounds ground pork

Directions:
In a small bowl, combine the ground black pepper, parsley, Italian-style seasoning, garlic powder, crushed red pepper flakes, anise, paprika, minced onion flakes and salt; mix well. Place pork in a separate large bowl and add the spice mix to it. Mix this thoroughly with your hands. In a large skillet over medium high heat, saute the seasoned pork for 10 minutes, or until well browned and crumbly.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 314.5
Fat: 21.8 g
Saturated fat: 8.1 g
Carbohydrates: 0.9 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 27 g
Cholesterol: 98.1 mg
Sodium: 852.1 mg
Corn Tortilla Chips
Category: appetizers-and-snacks
By Kirstin

Here's a simple recipe for making corn tortilla chips spiced only with salt. The chips may alternately be prepared by baking the tortilla wedges in a 350 degrees F (175 degrees C) oven for 5 minutes, or until crisp.

Ingredients:
1 quart oil for frying
1 (12 ounce) package corn tortillas, cut into 6 wedges each
salt to taste

Directions:
Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C). In small batches, fry the corn tortilla wedges until crisp. Remove from heat and drain on paper towels. Salt to taste while warm.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 72 chips

Calories: 125.9
Fat: 8.1 g
Saturated fat: 1.1 g
Carbohydrates: 12.5 g
Sugars: 0.2 g
Dietary fiber: 1.8 g
Protein: 1.6 g
Sodium: 12.6 mg
Thai Corn Fritters (Tod Man Khao Pod)


Ingredients:
cornflour, baking powder, kosher salt, curry paste, ginger, lime juice, egg, olive oil

Directions:
Start boiling corn on the cob. Alternately, an equivalent amount of frozen corn can be used in step 5 below.
Start heating oil in a small cooking pot with the burner set to medium. NOTE: a smaller pot will allow less oil to be used to permit coverage of the fritters. Alternately, other cooking oils can be used.
Mix masa harina cornflour, baking powder, and 1/2 tablespoon of salt in a mixing bowl.
Beat egg separately, then add to the dry mix.
Fold in egg, curry paste, freshly grated ginger, and lime juice until fully blended.
Cut boiled corn from the cob and blend into the mixture.
Using a tablespoon, carefully drop spoonfuls of mixture into the oil. Avoid dropping the spoonfuls of mixture to prevent oil spatter. Ideally, a cookie scoop can be used to create uniform fritters.
The fritters cook quickly in the pan, so watch for browning on the underside. This can happen in a little as 30 seconds.
Using a fork, carefully turn over the fritters to brown the other side.
Place completed fritters on a paper towel to remove excess grease.
Parmesan Popcorn


Ingredients:
parmesan cheese, lemon zest

Directions:
Toss 1/4 cup grated Parmesan cheese and the lemon zest with the popcorn., Mix well., Enjoy!
Red Curry Pork With Peppers


Ingredients:
onion, garlic cloves, red bell pepper, mushrooms, zucchini, Thai red curry paste, coconut cream, vegetable bouillon granules, soy sauce, tomatoes, fresh cilantro

Directions:
Heat oil in a large skillet and saute onions and garlic until softened, but not browned, 1 or 2 minutes; add pork slices and stir-fry until browned, 2 to 3 minutes.
Add bell pepper, mushrooms (or zucchini], and curry paste; add coconut cream, bouillon powder, and soy sauce; bring to a boil, reduce heat, and let simmer until some of the sauce reduces and thickens, 4 to 5 minutes.
Add tomatoes and cilantro, stir to combine; serve.
Salmon Fillets with Creamy Dill
Category: main-dish
By JessieD

A family recipe for how Alaskans make a delicious salmon dish. Use king, red, or silver salmon. Serve with wild rice!

Ingredients:
1 ½ cups mayonnaise
½ cup prepared mustard
1 teaspoon chopped fresh thyme
1 teaspoon dried oregano
1 teaspoon chopped fresh basil leaves
1 ½ pounds salmon fillets
2 teaspoons dried dill, or to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed. Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 4 servings

Calories: 860.6
Fat: 76.8 g
Saturated fat: 12 g
Carbohydrates: 4.8 g
Sugars: 1.2 g
Dietary fiber: 1.3 g
Protein: 38.6 g
Cholesterol: 107.1 mg
Sodium: 894.9 mg
Autumn Pear Bread


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, butter, margarine, eggs, buttermilk, vanilla extract, pear

Directions:
Mix together flour, sugar, baking powder, baking soda, and salt, cinnamon, and nutmeg.
With a pastry blender, cut in butter until mixture resembles coarse crumbs.
In a smaller bowl, beat eggs, buttermilk, and vanilla.
Add to dry ingredients and stir just until moistened.
Fold in pears.
Spoon into 3 mini loaf pans (5x2 1/2 inches].
Bake at 350 degrees for 35-40 minutes or until tests done.
Cool in pans 10 minutes, then remove to wire racks to cool completely.
Pat's Good Morning Muffins


Ingredients:
granulated sugar, egg, vanilla extract, all-purpose flour, whole wheat flour, baking powder, baking soda, salt, chocolate chips

Directions:
Preheat oven to 375°F.
Mix together sugar, oil, bananas, egg, vanilla and All-Bran and let stand for 5 minutes.
In a separate bowl, stir together remaining ingredients except for the chocolate chips, then add to the bran mixture. Stir together just until mixed.
Fold in chocolate chips.
Spoon the batter into greased muffin tins, filling to about 3/4 full.
Bake 20-25 minutes.
Paella


Ingredients:
clams, mussels, chicken wings, olive oil, garlic cloves, bay leaf, onion, green peppers, squid, tomatoes, short-grain rice, saffron, peppercorns, paprika, salt, pimiento, peas

Directions:
Clean the clams and or mussels and steam them open. Remove half of the shell and discard.
De-vein the and slightly butterfly  the prawns and season to taste.
Disjoint the chicken wings and discard the wing tips and season to taste.
Season the pork loin cubes to taste.
Remember not to over season the prawns,pork and chicken wings  and meat as your chicken stock, if made from stock cube's, is already salty.
In the paella pan heat half the olive oil and in it toast 2 cloves of garlic and the bay-leaf. Remove them and set aside.
In the same oil brown the chicken wings with the cubes of pork, turning them often. Remove to a dish when nicely browned.
Now add the minced onion and sliced green peppers to the oil and sauté for a few minutes, then add the squid rings and prawn meat and sauté.
Add the tomatoes and raise the heat to high so that the "fry" in the oil. add remaining oil at this point so that the mixture does not stick.
Add the rice and cook briefly, stirring, so that the grains become slightly opaque.
Add to the rice the chicken and pork and continue cooking on a high heat.
In a mortar or blender crush the 2 fried garlic and bay-leaf with the saffron, peppercorns, paprika, 1 clove of raw garlic and salt.Dilute a little liquid from the pan and mix well and then add to the paella. Stir it in well to mix.
Now turn down the heat and let the paella continue cooking.
Remember to keep on adding chicken broth to the paella just covering the rice. Remember Bomba rice must still be slightly raw in the centre and then you know that you can remove the pan from the fire. The rice will finish cooking once you have covered the pan either with brown paper or dish cloths.
Decorate the top with the clams and or mussels, prawns, strips of red pimiento and cooked peas. Make sure that the prawns are covered with the broth and continue cooking until your rice is done.
Remove from the heat and cover the pan either with some brown paper or dish cloths and let the paella sit for 10 minutes before serving.
Serve with lemon wedges which are squeezed over the rice, chicken and shellfish.
Clam-It-Up Chowder


Ingredients:
minced clams, bottled clam juice, potatoes, onion, celery, bacon fat, butter, flour, half-and-half, salt, sugar, white pepper

Directions:
Drain clams, reserving liquid; spread clams out on cutting board; remove and discard anything that looks questionable; set clams aside.
In a medium saucepan, pour drained liquid from clams and bottled clam juice over potatoes; add 1-2 tablespoons of water if needed so that potatoes are barely covered with liquid; boil gently 5-6 minutes until potatoes are tender; set aside without draining.
In a heavy stockpot, saute onion and celery in bacon fat for 2-3 minutes over medium-high heat; add butter and melt; whisk in flour and cook for 1-2 minutes until bubbly; gradually whisk in half and half; cook, stirring frequently, until bubbly and thick.
Add clams, potatoes, and the clam juice they cooked in to the pot; heat through; season and serve.