xiaoxl/recipe_data huggingface dataset:
Vegan Pesto Risotto With Roasted Zucchini


Ingredients:
olive oil, yellow onion, arborio rice, dry white wine, pesto sauce, vegetable broth, salt, zucchini, olive oil, seasoning salt, garlic cloves, pine nuts, fresh basil leaves, nutritional yeast, fresh lemon juice, extra virgin olive oil

Directions:
Pesto.
In a food processor, combine the garlic, pine nuts, basil, yeast , lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper.
Preheat the oven to 425 F for the zucchini, and have ready a large rimmed baking sheet lined with parchment paper.
Rissoto:
Warm the vegetable broth in a saucepan. Keep it warm on the lowest setting possible as you prepare the risotto.
Preheat a heavy-bottomed 4 quart pot over medium heat. Sauté the onion in oil and a pinch of salt until translucent, 4 to 5 minutes.
Add the rice and use a wooden spoon to stir and coat with oil. Add the white wine and stir occasionally, until wine is mostly absorbed, 4 minutes or so. Add a few dashes of salt and pepper. Reduce heat to medium low.
Add the broth by the cupful, stirring the risotto after each addition until the broth is mostly absorbed (6 to 8 minutes]. After 2 cupfuls, add about half of the pesto and stir well, then continue to cook, adding broth by the cupful, stirring, and letting the liquid absorb.
At some point in there, your oven will be preheated. Toss the zucchini with oil, salt, pepper and garlic. Roast for about 6 minutes on each side, or until softened and lightly browned. Remove from oven and set aside.
With your last addition of broth, add the remainder of the pesto. Taste for salt and add the other 1/4 teaspoon if needed. Risotto is ready when the rice is chewy but still firm, and the sauce is very creamy. For a firmer risotto, just cook a few minutes extra to absorb more of the liquid.
To serve: scoop risotto into each bowl, and top with zucchini. Drizzle with extra pesto and garnish with a few toasted pine nuts.
Crock Pot/Slow Cooker or Stove Top Chicken Spaghetti


Ingredients:
chicken pieces, garlic cloves, onion, olive oil, tomatoes, tomato sauce, tomato paste, sugar, sugar substitute, salt, nutmeg, rosemary, thyme, fresh basil, parsley, spaghetti

Directions:
Brown garlic and onion in olive oil., Add chicken parts and continue to brown., When browned, add all the other ingredients., Cover and simmer for 1- 1 and 1/2 hours Stir occasionally., Add a little water if required., Serve over hot, cooked spaghetti., Sprinkle fresh Parmesan over the dish, if desired.
Roti De Porc Au Lait - Pork Loin With Whole Milk


Ingredients:
boneless pork loin roast, salt, pepper, olive oil, butter, onion, carrot, leek, garlic clove, flour, parsley, fresh thyme, bay leaf

Directions:
Tie parsley, thyme, and bay leaf together to make a bouquet garni.
Season the pork with salt and pepper.
Heat the oil in a Dutch oven over medium-high heat, and add the butter.  Brown the roast on all sides (6 to 7 minutes total].
Remove roast from pan and set aside.  Add onion, carrot, leak, and garlic to pan and stir over high heat until soft (10 minutes or so].
Add the flour stirring constantly and cook for 2 minutes, then slowly add the milk and bouquet garni and bring to a boil.
Let simmer for 5 minutes then add the roast.  Cover and cook over low heat for 1 hour making sure to rotate the pork every 15-20 minutes to prevent scorching.  Remove the pork and let rest for 10-15 minutes.
While the pork is resting, remove the bouquet garni, and strain the cooking liquid into a small pot and bring to a boil.  Using a hand blender or food processor, puree the sauce until foamy, and adjust seasoning to taste with salt & pepper.
Carve the roast and spoon sauce over and around.
Healthy Avocado Sushi With Brown Rice


Ingredients:
avocado, alfalfa sprout

Directions:
Rinse and drain the rice, then add 2 cups of water and a bit of sea salt. Bring it to a boil, then simmer for 45 minutes.
The rice then needs time to cool. Stir in enough vinegar to make the rice stick to itself.
Lay a sheet of nori on your rolling mat. If there are grooves in the nori, these are to show where you should cut your sushi and should be oriented parallel to the direction you’re facing, not perpendicular.
Spread some rice out to cover the nori sheet, leaving a space along the back edge to seal the roll.
Place a small amount of vegetables along the close edge of the sheet, perpendicular to the direction you are facing. Roll the sheet up & over the row of vegetables. Press back towards you, and also down onto the roll. Make sure you are getting a tight roll but don't squish it.
Peel the rolling mat off the front edge, and continue to roll. Press the roll together as you go, finishing by sealing with the strip at the far edge that has no rice.
Before cutting into pieces, let your sushi roll sit for a few minutes for the nori to soften from the rice. Bowls of tamari (or soy sauce], pickled ginger and wasabi are commonly served alongside for dipping.
Spanish Tortilla-Ww 2 Pts (Core)


Ingredients:
extra virgin olive oil, onion, garlic clove, potatoes, spinach, fat free egg substitute, fresh parsley, salt, black pepper, dried thyme leaves, ground nutmeg

Directions:
Place large nonstick skillet over medium heat 30 seconds.
Add oil; heat 30 seconds more.
Add onions; cook, stirring often until the pale gold, about 7 minutes.
add garlic; cook 1 minute more.
Add potatoes, spinach, egg substitute, parsley, salt, pepper, thyme and nutmeg.
Reduce heat to low.
cover and cook until set and browned on bottom, about 10-15 minute.
Loosen edges with knife and turn out onto warm platter, or serve directly from skillet.
Baked Chicken and Zucchini
Category: meat-and-poultry
By luaucow

A perfect summertime dish, this baked chicken with zucchini, tomatoes, and fresh basil is colorful and tasty.

Ingredients:
1  egg
1 tablespoon water
½ teaspoon salt
⅛ teaspoon ground black pepper
1 cup dry bread crumbs
2 tablespoons olive oil
4  skinless, boneless chicken breast halves
1 tablespoon minced garlic
2 tablespoons olive oil
5  zucchinis, sliced
4  tomatoes, sliced
⅔ cup shredded mozzarella cheese
2 teaspoons chopped fresh basil
⅓ cup shredded mozzarella cheese

Directions:
Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish. Beat egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken in skillet until browned, 2 to 3 minutes per side. Remove chicken from pan. Add remaining 2 tablespoons oil to skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to prepared baking dish. Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Place chicken on top of zucchini layer. Cover baking dish with aluminum foil. Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 505.8
Fat: 24.1 g
Saturated fat: 6.3 g
Carbohydrates: 34.1 g
Sugars: 9.6 g
Dietary fiber: 5.5 g
Protein: 39.8 g
Cholesterol: 129.2 mg
Sodium: 768.4 mg
Edamame Hummus - Tried the Rest This is the Best


Ingredients:
edamame, tahini, water, lemon zest, garlic clove, kosher salt, ground cumin, ground coriander, extra virgin olive oil, fresh flat-leaf parsley

Directions:
Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.
Apple N Cheese Torte


Ingredients:
butter, granulated sugar, all-purpose white flour, Philadelphia Cream Cheese, granulated sugar, egg, vanilla, apples, granulated sugar, cinnamon

Directions:
Cream the butter and sugar together thoroughly.  Blend in flour.  Press evenly onto bottom and 1-1/2” up the sides of an 8-1/2” spring-form pan.
Beat all filling ingredients together with electric mixer until smooth and light. Spread on bottom.
Toss apples, sugar, and cinnamon together to coat well.  Spoon over filling.  Sprinkle with almonds.
Bake at 450 degrees F for 10 minutes, then reduce heat to 400 degrees F for 25-30  minutes, or until set and apples are tender.  Cool slightly and then remove from pan.
Refrigerate leftovers.
Red Pepper Relish


Ingredients:
red bell peppers, canning salt, whole allspice, sugar, distilled white vinegar

Directions:
Wash and stem the bell peppers and the jalapeno. Use a food processor to finely mince the peppers - be careful not to turn them into mush. You want the pieces of the pepper to be the consistency of a relish.
Put the minced peppers in a large bowl and combine with the canning salt. Let this mixture sit, covered, at room temperature for 3 hours.
Line a counter with lots of paper towels - I usually use 5 layers. You are going to be placing the drained peppers on these paper towels, so make sure you cover a large enough space; at least 1 foot by 1 1/2 feet.
Drain the peppers well in a colander, and then with your hands, which you have just washed in hot water with soap, squeeze the remaining moisture out of the peppers. You will see that a lot of water still comes out. Place the drained and squeezed peppers on the paper towels.
Make a spice bag out of a double layer of cheesecloth, and tie the allspice up in it.
In a non-reactive 10 to 12 quart pan, combine the drained peppers, the spice bag containing the allspice, the sugar, and the vinegar. Bring to a boil over high heat, then lower the heat to medium.
Cook the relish over medium heat for 1 hour, stirring frequently. Keep your eye on it - I have had this relish burn on me due to the high sugar content, so stir frequently - do not walk away from it. If the relish looks like it may be about to burn, turn down the heat.
When the relish is done, the pieces of pepper will be translucent and the syrup will be thick.
Remove the spice bag and ladle the relish into canning jars, leaving 1/2" headspace. Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any relish which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.
Shrimp Piccata


Ingredients:
fresh shrimp, fleur de sel, white pepper, butter, court bouillon, oyster sauce, garlic cloves, white wine, lemon juice, arrowroot, capers, dill

Directions:
Rinse the shrimp and pat dry.
Sprinkle with salt and pepper.
In a saute pan, melt the butter and lightly saute the shrimp.
Remove the shrimp and add the court bouillon (fish stock] wine, garlic and lemon juice to the saute pan.  Allow the sauce to cook down to half the volume. Add the arrowroot and stir until the sauce thickens.
Toss in the shrimp and capers, stirring, until the shrimp are fully cooked but not too long or they will be tough.  Add more bouillon as necessary to keep the sauce at a desirable consistency.
Toss in the capers, give a final stir and serve over noodles. Sprinkle the dill over each dish before serving.
Raspberry Rhubarb Bundles


Ingredients:
raspberries, rhubarb, sugar, sugar, water, dry tapioca, phyllo dough

Directions:
Mix fruit, 1/2 cup sugar and water in pot; simmer for 15 minutes.
Put in tapioca and simmer 15 more minutes; cool down.
Cut filo dough into into 10 bundles.
Put 4 pieces of filo into cupcake tins; fill with berries (4 tablespoons in each pouch].
Gather the edges together, spray with butter and sprinkle with sugar.
Bake for 12 minutes or until edges are golden.
Stuffed Leg of Lamb
Category: world-cuisine
By Patrick

Rolled leg of lamb stuffed with spinach, goat's cheese and pine nuts. Suggested: Serve with Brussels sprouts cooked in butter and fresh garlic. A scrumptious Irish cuisine that is sure to please!

Ingredients:
1 (5 pound) boneless leg of lamb
salt and black pepper to taste
1 (10 ounce) bag fresh spinach leaves
6 ounces goat cheese, or more if needed
2 teaspoons pine nuts
kitchen twine
1 cup all-purpose flour
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon dried thyme
1 teaspoon fennel seeds
1 tablespoon sesame oil

Directions:
Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up.  With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square. Preheat an oven to 400 degrees F (200 degrees C). Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese. Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast. In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides. Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area  10 to 15 minutes before slicing.

Prep time: 35 mins
Cook time: 40 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 484.8
Fat: 29.2 g
Saturated fat: 13.3 g
Carbohydrates: 14.6 g
Sugars: 0.8 g
Dietary fiber: 1.6 g
Protein: 39.2 g
Cholesterol: 132.1 mg
Sodium: 1092.5 mg
Pumpkin Cookies With Caramel Frosting


Ingredients:
flour, salt, baking powder, baking soda, cinnamon, unsalted butter, sugar, canned pumpkin, egg, vanilla, butter, brown sugar, milk, powdered sugar, vanilla

Directions:
Preheat oven to 375.  Sift together the first five dry ingredients and set aside.  Cream the butter well and add the sugar, pumpkin, egg, and last the vanilla.  Add the dry to the wet ingredients.  Bake on non-stick or greased cookie sheet for about 10 minutes until done.  Allow to cool completely before frosting.
To make frosting combine the butter, brown sugar and milk in a small sauce pan.  Boil exactly 2 minutes, stirring as it cools.  When nearly cool, whisk in powdered sugar and vanilla.  Frost quickly as it becomes firm quickly.  Frequently a put it in a small pitcher and drizzle it over the cookies.  If it becomes to firm, add a small splash of milk and stir.
Marble Bundt Cake


Ingredients:
butter, sugar, eggs, vanilla, milk, flour, baking powder, baking soda

Directions:
In a large bowl beat together the butter, sugar, eggs and vanilla with an electric mixer until very smooth and creamy, about 3 to 4 minutes.
while you continue the beating add the milk a little at a time.
beat for another minute or so.
in another bowl, stir together the flour and baking powder.
add this to the milk mixture-- in 3 or 4 portions-- and beat just until everything is combined.
now, grease a large (12-cup] bundt pan and pour about 2/3 of the batter into the pan.
add the chocolate syrup and the baking soda into the remaining batter, and beat with the mixer just until blended.
spoon the chocolate batter into the pan over the white batter.
using a spatula or knife, gently swirl the two batters together- don't blend them, you just want a marbled effect.
bake at 325°f for 60 to 75 minutes, until a toothpick poked into the thickest part of the cake comes out clean.
allow the cake to cool for about half an hour before attempting to remove it from the pan.
finish cooling on a rack, then sprinkle heavily with icing sugar before serving.
Baked Salmon Fillets


Ingredients:
salmon fillets, olive oil, garlic powder, parmesan cheese, romano cheese, lemon

Directions:
Preheat oven to 375°F.
Pour 1 Tbsp of olive oil evenly in the bottom of a 9x9-inch glass baking dish.
Place the fillets in the bottom of the baking dish.
Pour the remaining olive oil over the fillets.
Sprinkle half of the garlic over the fillets.
Sprinkle the bread crumbs over the fillets.
Sprinkle the cheese over the fillets.
Bake for approximately 18 to 20 minutes making sure not to over bake.
Squeeze the juice of a lemon quarter over each fillet (optional].
Crispy Chocolate Coconut Nests


Ingredients:
chocolate, coconut

Directions:
I've estimated the bag size but you want to have approximately equal amounts of each ingredient.
Spread the shredded coconut in a baking pan and toast in the oven at 400° until a shade darker than golden brown (maybe 5 minutes or so I think- I never time it, just go by the color really.] Melt chocolate chips in microwave, stirring occasionally until melted.
(Don't over cook these or the chocolate will burn and become permanently solid] Stir coconut and chocolate together until all coconut is covered.
Drop by small spoonfuls onto wax paper and refrigerate until solid.
--I don't like semisweet chocolate in this recipe.
Milk or dark chocolate tastes better in my opinion, but use whatever you like.
Ice Cream Birthday Cake


Ingredients:
unsalted butter, vanilla ice cream, heavy cream, powdered sugar, pure vanilla extract, cocoa powder, fresh raspberry

Directions:
Special equipment:
One 9-inch springform pan.
Preheat the oven to 375 degrees F. Spray the springform pan with cooking spray, line with a circle of parchment, and spray the parchment. Place the chocolate wafer cookies in the bowl of a food processor. Pulse until it makes fine crumbs. Add the melted butter and pulse to combine. Press the mixture into the bottom and halfway up the sides of the prepared springform pan. Bake until toasted and crisp, 15 minutes. Cool completely. Scoop alternating scoops of half of the ice cream and half of the sorbet into the crust using an ice-cream scoop. Smooth the top, filling in any gaps. Tile slices of pound cake over the ice cream. Cover with plastic wrap and freeze until firm, 30 minutes. Remove the cake from the freezer. Spread the hot fudge sauce over the cake slices. Scoop the remaining ice cream and sorbet onto the hot fudge sauce and smooth the top. Cover with plastic wrap and freeze until completely set, 4 hours.
Immediately prior to serving, make the whipped topping. Whip the cream into semi-soft peaks, and then add the powdered sugar and vanilla and continue to whip to stiff peaks. To serve, remove the plastic wrap and coat the top of the cake with the whipped topping using an offset spatula while still in the springform pan. Release the cake from the sides of the pan with a knife and remove the ring. Garnish with cocoa powder and raspberries and serve.
Cook's Note:
Easy variations for ice cream cake - cookie crust can be made using shortbread cookies, vanilla cookies, etc. The cake can easily be frosted with a ganache to just cover the top of the cake - just make sure that your cake is well frozen prior to topping with a warm ganache. Fruit jams could be used as a filling in place of hot fudge. Other things that hold up as well as pound cake - brownies, chocolate chip cookies, ice cream sandwiches.
Oven Fried Ravioli


Ingredients:
sour cream, milk, parmesan cheese, fresh parsley, pepper, pesto sauce, lemon juice

Directions:
Cook ravioli according to package; drain.
Preheat oven to 400 degrees Fahrenheit.
Coat a non stick baking sheet with cooking spray.
In a bowl combine 2/3 cup sour cream with milk.
In a separate bowl combine breadcrumbs with parmesan cheese, 1 Tablespoon parsley and pepper.
If necessary pat ravioli dry.
Dip ravioli into sour cream mixture; shaking off excess.
Coat ravioli with breadcrumb mixture.
Arrange ravioli on the baking sheet coated with cooking spray.
Bake until golden, 10 to 13 minutes.
Meanwhile, combine pesto with lemon juice, remaining sour cream and parsley.
Serve ravioli with sauce.
Tartar Sauce


Ingredients:
mayonnaise, fresh parsley, dried parsley, onions, Worcestershire sauce, lemon juice

Directions:
"Mix all ingredients together and chill for atleast 1 hour before serving."
Aloo Raita


Ingredients:
yogurt, cumin, salt, black pepper, chili powder, potatoes, fresh chives, cumin seeds

Directions:
Blend together the yogurt, cumin, salt, pepper and chili powder., Chill in fridge., Cook potatoes in boiling water., Peel and dice when cool., Mix with the yogurt., Serve garnished with chopped chives and cumin seeds.
Spicy Coconut and Lime Grilled Shrimp
Category: seafood
By Molly O

This easy recipe blends together coconut and lime and adds just a touch of spice with jalapeno peppers. A perfect appetizer for summer cookouts.

Ingredients:
2  jalapeno peppers, seeded
1  lime, zested and juiced
2  garlic cloves
⅓ cup chopped fresh cilantro
⅓ cup shredded coconut
¼ cup olive oil
¼ cup soy sauce
1 pound uncooked medium shrimp, peeled and deveined
skewers

Directions:
Combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and soy sauce in a food processor; blend until smooth. Place the shrimp in a large bowl. Pour the sauce over the shrimp and toss to coat. Cover and allow to marinate at least 2 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread the shrimp onto skewers, piercing each shrimp near the head and tail. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and the meat is no longer pink in the center, 2 to 3 minutes per side.

Prep time: 15 mins
Cook time: 5 mins
Total time: 2 hrs 20 mins
Yields: 1 pound shrimp

Calories: 169.2
Fat: 10.9 g
Saturated fat: 2.5 g
Carbohydrates: 4.8 g
Sugars: 2.1 g
Dietary fiber: 1 g
Protein: 13.4 g
Cholesterol: 115 mg
Sodium: 747 mg