xiaoxl/recipe_data huggingface dataset:
Kittencal's Slice N' Bake Refrigerator Cookies


Ingredients:
butter, sugar, vanilla, vanilla instant pudding mix, all-purpose flour, baking soda, salt, white sugar

Directions:
In a mixing bowl cream the butter with sugar for about 3 minutes.
Add in egg yolk and both extracts; beat until no sugar granules remain.
Beat in vanilla pudding mix until combined.
In a small bowl combine the flour with baking soda and salt; add to the creamed mixture and beat until combined (the mixture will be dry and slightly crumbly].
Remove the dough to a surface and gently knead the dough until it comes together (this will take only a few seconds].
Roll into one large log or two smaller logs.
Wrap in plastic wrap and refrigerate until hard (about 4 or more hours].
Set oven to 350 degrees F.
Slice into slightly over 1/4-inch thickness (you may coat the slices in sugar if desired].
Place onto a greased baking sheet/s.
Bake for about 8 minutes or until light golden brown.
Allow to sit and harden slightly in the pan before removing (the cookies will harden upon sitting in the pan].
Air Fryer Mustard-Crusted Pork Tenderloin with Potatoes and Green Beans
Category: meat-and-poultry
By Soup Loving Nicole

Perfectly cooked mustard-crusted pork tenderloin with potatoes and green beans in an air fryer for four.

Ingredients:
¼ cup Dijon mustard
2 tablespoons brown sugar
1 teaspoon dried parsley flakes
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
1 ¼ pounds pork tenderloin
¾ pound small potatoes (such as The Little Potato® Company), halved
1 (12 ounce) package fresh green beans, trimmed
1 tablespoon olive oil
salt and ground black pepper to taste

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Whisk mustard, brown sugar, parsley, thyme, salt, and pepper together in a large bowl. Place tenderloin into the bowl and roll through the mustard mixture until evenly coated on all sides. Place potatoes, green beans, and olive oil into a separate bowl. Season with salt and pepper to taste and stir until evenly combined. Set aside. Place tenderloin into the basket of the preheated air fryer and cook, undisturbed, until slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a cutting board and let rest for 10 minutes. Meanwhile, place green beans and potatoes into the air fryer basket and cook for 10 minutes, shaking halfway through cook time. Slice tenderloin and serve with potatoes and green beans.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 286.1
Fat: 6.5 g
Saturated fat: 1.5 g
Carbohydrates: 31.4 g
Sugars: 7.8 g
Dietary fiber: 4.4 g
Protein: 25.4 g
Cholesterol: 61.3 mg
Sodium: 619.8 mg
How to Make Falafel


Ingredients:
garlic clove, fresh lemon juice, olive oil, onion, cumin, sea salt, black pepper, gluten

Directions:
Once well incorporated transfer to a mixing bowl and stir in flour 1 Tbsp. at a time until the mixture is thick enough to handle – about 3-4 Tbsp.
Taste and adjust seasonings as needed.  Shape falafels.
Prepare a large skillet over medium to medium-high heat.  Add enough oil to more than cover the bottom of the pan.  You want enough oil for cooking, turning and cooking some more until a golden brown crust forms on the outside of your Falafel.  Remember to turn during cooking so they are evenly done.
Comfortably fit as many Falafels in the pan at a time to cook.
Check at the 1-2 minute mark to ensure they’re not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown – about 3-4 minutes.
Cook until the underside is golden brown as well.
Serve immediately with hummus and paprika, or inside a pita or sandwich with garlic sauce, hummus, or fresh vegetables.  Imagine it and you will love it!
Falafels will store in the fridge, layered with parchment or wax paper in an airtight container for several days. Freeze if you want them to keep longer.
Rachael Ray's Special Rice


Ingredients:
water, butter, cumin seed, golden raisin, currants, lemons, orange zest, white rice, fresh chives

Directions:
Bring water to a boil in a covered saucepan. Add butter, cumin, raisins, currants, zest, and rice. Stir the rice and return to a rolling boil. Cover and reduce heat to low. Cook 20 minutes, stirring occasionally.
Remove from heat and add chives. Fluff rice with fork and transfer to a serving dish. Cover rice liberally with toasted sliced almonds or smoked almonds.
Noodle and Cheese Casserole - Pastice


Ingredients:
spaghetti, feta cheese, mozzarella cheese, milk, eggs

Directions:
Cook the spaghetti according to the directions.
Preheat oven to 400.
In a big bowl mix the feta cheese, kashkaval (or mozzarella cheese] milk and eggs.
Add the cooked spaghetti to the mixture and gently mix it well.
Spray a baking dish with cooking spray.
Pour the mixture into the dish.
Bake in the preheated oven for 25 minutes.
Cheesy Summer Pasta


Ingredients:
fettuccine, linguine, zucchini, garlic cloves, tomatoes, fresh parsley, dried basil

Directions:
Cook pasta, adding zucchini during last 2 minutes of cooking. Drain and return to saucepan.
Add tomatoes, garlic, parsley and basil to pasta.
Add 1 1/2 cups cheese and mix until melted.
Garnish with remaining cheese. Serve immediately.
Original Green Bean Casserole


Ingredients:
milk, ground black pepper

Directions:
Preheat oven to 350°F Combine soup, milk and ground pepper in 1-1/2-quart casserole; stir until well blended. Stir in beans and 2/3 cup French Fried Onions.
Bake, uncovered, 30 minutes or until hot. Stir; sprinkle with remaining 2/3 cup onions. Bake 5 minutes or until onions are golden.
Microwave Directions: Prepare green bean mixture as above in 1-1/2-quart microwave-safe casserole. Cook, covered, on HIGH 8 to 10 minutes or until heated through. Stir beans halfway through cooking time. Top with remaining French Fried Onions; cook, uncovered, 1 minute. Let stand 5 minutes.
Lobster Fondue Red Lobster Copycat


Ingredients:
Velveeta cheese, milk, cayenne pepper, paprika, lobster tails, crawfish tail meat, fresh parsley

Directions:
Take the cap off the bread and hollow it out being careful to do it in chunks you can serve with the fondue.
Spray the inside of the bowl and extra pieces of bread with light olive oil and broil till golden.
Combine all other ingredients except red pepper and parsley in a sauce pan (if you are subbing with crab don't add here or it will lose it's lumps].
Heat on medium low till cheese is melted.
Stir in pepper (and crab if using].
Pour as much as will fit into bread bowl.
Garnish with parsley and serve hot with fondue forks.
You will need a bread knife to cut the bread bowl up into chunks toward the end.
Cornbread Croutons


Ingredients:
"butter"

Directions:
Preheat oven to 450º.  Place cornbread cubes in large bowl and drizzle melted butter over all.  Stir lightly but thoroughly so that all cubes are buttered.
Spread evenly on a baking sheet.  Toast in the oven for 7-10 minutes, turning once,  or until cubes are browned the way you like them.
Serve warm or cooled on salads, chilis, and soups.
Instant Pot® Salsa Verde
Category: appetizers-and-snacks
By Soup Loving Nicole

Salsa verde made easy with the help of your multi-functional pressure cooker. Bottled sauce will never be the same again.

Ingredients:
1 ¼ pounds tomatillos, husked and quartered
2 large jalapenos, halved lengthwise
1 medium onion, peeled and quartered
¼ cup water
2 teaspoons minced garlic
¼ cup firmly packed fresh cilantro
1 tablespoon lime juice
1 teaspoon salt

Directions:
Combine tomatillos, jalapenos, onion, water, and garlic in the inner pot of a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Let cool for 10 minutes. Stir in cilantro, lime juice, and salt. Blend until smooth using an immersion blender. Transfer mixture to 2 pint-sized canning jars with lids. Refrigerate until cool and thickened.

Prep time: 5 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 cups

Calories: 7.8
Fat: 0.2 g
Carbohydrates: 1.5 g
Sugars: 0.9 g
Dietary fiber: 0.4 g
Protein: 0.2 g
Sodium: 73.3 mg
Herbed Roast Beef


Ingredients:
fennel seed, dried rosemary, dried basil, marjoram, savory, thyme, rubbed sage, onion, rosemary sprigs, sour cream, chives, lemon juice

Directions:
Trim and tie roast if desired. In a small bowl, combine the fennel seed, crushed rosemary, basil, marjoram, savory, thyme, and sage; rub over roast.
Place fat side up in a roasting pan. Top with onion and rosemary sprigs. Bake, uncovered, at 350°F for 2-3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F, medium 160°F, well-done 170°F].
Discard onion and rosemary. Let roast stand for 10-15 minutes before slicing. meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef.
Ziti Casserole Delight


Ingredients:
ziti pasta, onion, ground beef, garlic, mushrooms, sour cream, parmesan cheese, half-and-half cream, red wine, oregano, salt, black pepper, mozzarella cheese

Directions:
Prepare oven at 350 degrees.
Cook ziti according to package instructions, reducing the time by 5 minutes (this is important or pasta may be overcooked after baking casserole].
Meanwhile, saute chopped onion with ground beef in 10-12" skillet until beef is browned.
Add minced garlic to meet mixture and cook on low heat for 3 minutes.
Drain Ziti and leave in colander for the time being.
Combine drained mushrooms, sour cream, grated parmesan, half& half, spaghetti sauce, red wine, oregano, salt, and pepper to the beef mixture and mix thoroughly.
Stir in ziti to the meat mixture until all ziti is coated with mixture.
Pour into an ungreased 2-1/2 quart casserole dish.
Sprinkle with shredded mozzarella.
Place in pre-heated oven and bake 35-40 minutes (or until bubbly and lightly golden brown on top].
Very Berry Pie


Ingredients:
sugar, cornstarch, water, raspberry gelatin powder, blueberries, strawberries, raspberries, prepared graham cracker crusts

Directions:
Mix sugar, cornstarch, and water in saucepan until smooth.
Bring to a boil; cook and stir for 2 minutes.
Remove from heat; stir in gelatin until dissolved.
Chill for 20 minutes.
Stir in berries.
Pour into the crusts.
Chill until set.
Serve with whipped cream.
Sugar-free Apple Pie


Ingredients:
vegetable shortening, flour, salt, egg, water, vinegar, sliced apples, Splenda sugar substitute, flour, cinnamon, butter

Directions:
Crust:
Cut shortening into flour.
Beat egg; add water, vinegar and salt.
Combine all together and roll out, makes two double pie crusts.
Pie Filling:
Peel and slice apples and put in unbaked pie crust.
Cut butter in two or three pieces and put on top of apples.
Mix sugar and flour together.
sprinkle sugar mixture over apples.
Sprinkle cinnamon on top of all.
Top with crust.
Bake at 400°F ten minutes.
Reduce oven temperature to 350°F and continue baking for 40 minutes longer.
Best Tuna Noodle Casserole
Category: uncategorized
By NicoleMcmom

This tuna noodle casserole is the best with a classic creamy taste from my childhood. The sauce is rich and creamy but not overwhelmingly heavy. The crunch from the topping and fresh bite from the parsley create the perfect balance. Let's not forget that this is a great budget-friendly meal to feed a crowd!

Ingredients:
1 (12 ounce) package egg noodles
4 ¼ teaspoons kosher salt, divided
4 tablespoons salted butter, divided
5 teaspoons olive oil, divided
1 (8 ounce) package sliced fresh mushrooms
1 small white onion, minced
¼ cup all-purpose flour
2 cups milk
1 ½ cups chicken stock
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon ground black pepper
1 ½ cups shredded white Cheddar cheese
1 cup frozen sweet peas
2 (6 ounce) cans tuna, drained
1 cup panko bread crumbs
¼ teaspoon ground paprika
2 tablespoons finely chopped fresh parsley

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside. Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper. Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top. Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole. Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 1 9x13-inch casserole

Calories: 480.8
Fat: 20 g
Saturated fat: 10.1 g
Carbohydrates: 50.6 g
Sugars: 5.8 g
Dietary fiber: 2.8 g
Protein: 28.1 g
Cholesterol: 90.6 mg
Sodium: 1481.4 mg
Granny Neel's Company Cornbread


Ingredients:
sour cream, eggs, shortening

Directions:
Preheat oven to 425 degrees F (for cast iron skillet] or 350 degrees F for baking pan.  Rub the inside of a 10" cast iron skillet with shortening (not butter] and place in oven as it pre-heats.  If using a 9x9 baking pan, grease well with shortening or spray with pan spray and set aside.
Blend sour cream and eggs together with a fork until well mixed.  Stir in oil and cream-style corn and gently combine.  Add cornmeal and mix gently until there are no more lumps.
Carefully remove hot skillet from oven and pour mix in skillet.  If using 9x9 pan, gently pour batter into pan and smooth with a spatula.
Place skillet or pan in oven and bake for approximately 25 minutes or until edges begin to brown and center develops small cracks.  Remove from oven, cut into wedges or squares and serve hot with butter or apple butter.
30 Minute Bacon Spaghetti for 2


Ingredients:
bacon, onion, parsley, half-and-half cream, angel hair pasta

Directions:
Brown bacon.  Pour off all but 1 tablespoon of fat.
Add onions & peppers + mushrooms, if using. Cook, stirring often,  till onion & peppers are tender; ~ 5 minutes.
Stir in sauce & parsley.  Simmer.
Meanwhile, cook pasta al dente.
Drain pasta & add to sauce.  Spoon in pasta water to thin.
Stir in half & half.
Serve.
Chicken Piccata with Angel Hair Pasta
Category: world-cuisine
By Reeni

This classic piccata sauce is also a traditional accompaniment to veal medallions.

Ingredients:
⅓ cup all-purpose flour
¼ teaspoon fresh ground black pepper
¼ teaspoon paprika
1 pound skinless, boneless chicken breast halves, pounded thin and cut into 2-inch pieces
2 tablespoons olive oil
1 clove garlic, minced
¼ cup butter, divided
1 cup dry white wine
⅓ cup chicken broth
¼ cup fresh lemon juice
2 tablespoons capers
2 tablespoons chopped fresh parsley
1 (8 ounce) package angel hair pasta, cooked and drained

Directions:
Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside. Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside. Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well. Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 543.4
Fat: 22.7 g
Saturated fat: 9 g
Carbohydrates: 42.7 g
Sugars: 2 g
Dietary fiber: 2.6 g
Protein: 31.1 g
Cholesterol: 95.1 mg
Sodium: 385.4 mg
Honey-Lemon Glaze


Ingredients:
icing sugar, lemon zest, honey, lemon juice

Directions:
"Combine all ingredients and mix well."
Quick and Easy Black Beans and Rice
Category: main-dish
By Paula

This is a recipe I use in lieu of kidney beans and rice because I just happen to love the flavor of black beans. We never have leftovers of this side dish!

Ingredients:
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
2 cups water
1 (15.5 ounce) can black beans
1 teaspoon ground cumin
1  beef bouillon cube
1 cup rice
½ teaspoon Creole seasoning, or to taste
½ teaspoon dried cilantro

Directions:
Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes. Stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes. Gently stir Creole seasoning and cilantro into the beans and rice.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 233.3
Fat: 5 g
Saturated fat: 0.8 g
Carbohydrates: 39.9 g
Sugars: 0.8 g
Dietary fiber: 5.8 g
Protein: 7 g
Sodium: 468.7 mg
Pomegranate Saffron Rice


Ingredients:
canola oil, red onion, brown rice, turmeric, saffron thread, lemon, asafoetida powder, pomegranate, kosher salt

Directions:
Heat oil at medium heat, then add onion pieces. Saute for about 5 minutes while occasionally scraping the pan. Add serrano pieces, stirring frequently for another minute. Watch out for the fumes, as these capsaicin in these peppers is quite potent.
Add uncooked rice and stir to coat with the oil. Cook for another 3 minutes or so, stirring occasionally.
Add vegetable stock and stir thoroughly. Bring to a boil, then reduce heat to medium-low and cover. Cook for 30 minutes or so, stirring occasionally. Continue cooking until the liquids have been absorbed.
Stir in turmeric, saffron threads, lemon zest, and vandevi, and cook for another minute.
For tips on seeding the pomegranate, refer to my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092].
Remove from heat. Strain pomegranate seeds to remove excess juices, then stir the seeds into the rice. Stir in salt, and add more to taste if desired. Serve immediately.
Carne Guisado - Colombian Stewed Beef


Ingredients:
garlic cloves, ground cumin, roma tomatoes, onions, beef bouillon cubes, water, salt, pepper

Directions:
Heat the oil in a skillet and sauté flank steak until browned.
Remove from the skillet and sauté chopped tomatoes, thinly sliced onions, minced garlic and cumin until veggies are tender.
Add the flank steak, water, bouillon, salt and pepper.
Allow to simmer on low until tender and meat pulls apart with a fork.
Pull the steak apart into bite sized pieces.
Allow the sauce to cook down to desired thickness for serving on rice, or add more water depending on how much it has cooked down.
Enjoy!
Roasted Garlic Lemon Broccoli


Ingredients:
lemon juice, sea salt, extra virgin olive oil, minced garlic clove, broccoli, ground black pepper

Directions:
Preheat the oven to 400 degrees F (200 degrees C].
In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.
Stuff to Eat (Ok, Ok.... Scalloped Potatoes)


Ingredients:
baking potatoes, milk, egg, extra-sharp cheddar cheese, garlic cloves, butter

Directions:
Peel the potatoes and slice them 1/4” thick.  I split them lengthwise and slice them like that. Boil them for 3 minutes, drain, then run cold water over them until cool enough to handle.
Butter a flat baking dish and loosely arrange a layer of the potato slices in it like roof shingles, with plenty of air around the slices. Lightly sprinkle with salt and pepper.
Beat the egg and mix in the milk and minced garlic. Pour half of this mixture over the first layer of potatoes.
Put the rest of the potato slices in the baking dish, sprinkle with salt and pepper, and pour the rest of the egg/milk/garlic mixture over it. Sprinkle the cheddar over the top, sprinkle breadcrumbs over that and put some very, VERY thin slices of butter on top.
Bake in the oven at 400F for 45 minutes.
Creamy Roasted Garlic and Greens Dip


Ingredients:
garlic, salt, cream cheese, sour cream, fresh lemon juice, fresh ground black pepper, cayenne pepper

Directions:
1. Preheat oven to 425°F (220°C]. Trim top of garlic head to expose cloves. Arrange, cut side up, in centre of 10-inch (25 cm] square of foil; drizzle with oil and sprinkle with a pinch of salt. Fold foil over and seal edges to make packet. Place on baking sheet. Bake until tender and golden; about 45 minutes. Unwrap; let cool 15 minutes.
2. Meanwhile, pulse frozen greens in food processor until finely chopped. Scrape into fine mesh strainer set over large bowl. Set aside.
3. Wipe out food processor and squeeze in garlic cloves. Add cream cheese, sour cream, lemon juice, black pepper, cayenne pepper and remaining salt; pulse just until smooth, stopping to scrape down bowl if necessary. Transfer to separate large bowl.
4. Press greens with back of spoon to squeeze out liquid; discard liquid. Stir greens into cream cheese mixture until well combined.
Chef's tip: To soften cream cheese quickly, cut into cubes and arrange in a single layer on a plate. Let stand at room temperature until soft enough for your finger to make an indent in the cream cheese when gently pressed.
Chicken Asparagus Soup


Ingredients:
fresh asparagus, low sodium chicken broth, white wine, fresh parsley, fresh dill, fresh tarragon, garlic clove, leek, salt, white pepper

Directions:
Pour broth or stock and wine in a large saucepan and bring to boiling.
Wash herbs and tie in a bundle.  Add to the saucepan.  Add the whole garlic clove as well as asparagus and noodles.  Cover and simmer 5 minutes.
Stir in the chicken, salt, and white pepper.  Remove the herbs and garlic from the pan and throw away.  Ladel the soup into bowls and sprinkle leeks on top.  Serve.