xiaoxl/recipe_data huggingface dataset:
Deviled Eggs
Category: appetizers-and-snacks
By Barbara

These deviled eggs are made with Miracle Whip® instead of mayo.

Ingredients:
8  eggs
½ teaspoon prepared mustard
1 tablespoon creamy salad dressing (such as Miracle Whip®), or as needed
salt and pepper to taste
1 pinch paprika

Directions:
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool in ice water. Peel and cut in half lengthwise. Remove yolks and combine with mustard, salad dressing and salt and pepper. Mix together until smooth. Refill each egg half with the yolk mixture and sprinkle with paprika.

Yields: 8 eggs

Calories: 77.3
Fat: 5.5 g
Saturated fat: 1.6 g
Carbohydrates: 0.7 g
Sugars: 0.6 g
Dietary fiber: 0.1 g
Protein: 6.3 g
Cholesterol: 186.6 mg
Sodium: 88.3 mg
Noble House Chinese Spareribs


Ingredients:
salt, garlic cloves, soy sauce, vinegar, water, cayenne pepper, cornstarch, soy sauce, vinegar, dark brown sugar

Directions:
In a skillet, brown the spare ribs and garlic in oil, mashing the garlic in with a fork as it takes on color (remove garlic before it browns]. Add salt, soy sauce, vinegar and water.
Bring to a boil for 1 minute, reduce heat and simmer for 30 minutes or until tender. (If it's barbecue weather, simmer 15 minutes, then finish slowly on grill - basting frequently with liquid from pan].
Stir sauce ingredients together and bring to a boil for 5 minutes. Toss with ribs before serving.
Mixed Berry Margarita


Ingredients:
frozen mixed berries, Cointreau liqueur, sparkling water, lime juice

Directions:
In the jar of a blender, combine ice cubes, berries, tequila, Cointreau, orange juice, soda, sparkling mineral water, agave nectar and lime juice; process until smooth and well blended.
Pour margarita in a large pitcher and transfer to the refrigerator for 2 hours or until chilled. Yields 8 cups.
Family's Favorite Flounder


Ingredients:
flounder fillets, sole fillets, mozzarella cheese, tomatoes, dried oregano, pepper

Directions:
Preheat oven to 375-degrees F.
Spray a large baking dish with Pam or grease pan.
Arrange fish in a single layer in prepared baking dish and then sprinkle with cheese and place sliced tomatoes over the cheese.
Sprinkle all with oregano, garlic salt and pepper.
Bake for 10-20 minutes (depending on the thickness of fish].
Banana Bran Muffins


Ingredients:
shortening, sugar, egg, bananas, flour, baking powder, salt, baking soda, lemon juice, vanilla, walnuts

Directions:
cream shortening and sugar.
add bananas cream
add egg vanilla and lemon juice
mix.
add dry ingredients.
add nuts
mix lightly
spoon into greased muffin tins bake 16 minutes in 425 degree oven  until done may be 17 minutes.
Scrambled Egg Sandwich


Ingredients:
eggs, water, maple syrup

Directions:
Beat the eggs with the water and salt and pepper to taste., Place bread in toaster., Sramble eggs and set aside., Spread maple syrup on both slices of bread., Place eggs on 1 slice of bread and top with the other., Serving Suggestions: Orange juice, hash browns, bacon, sausage, coffee.
Fruited Pork Roast/Crock Pot


Ingredients:
apricots, whole berry cranberry sauce, dry mustard, cayenne pepper, potatoes, water, cornstarch

Directions:
Place potatoes in bottom of crock pot.
Place seasoned roast on top of potatoes. (Seasoned with salt and pepper].
Blend the rest of the ingredients and add to crock pot.
Cook on low 5 1/2 to 6 1/2 hours.
Pour 2 cups of liquid in sauce pan.  Mix together 2 tbsp water and 2 tbsp corn starch.  Add to liquid.  Heat until thickened.
Serve with roast and potatoes!
Irish Roast Beast


Ingredients:
whole berry cranberry sauce, tomato sauce, dried rosemary, sage, dried basil, salt, ground black pepper, rump roast

Directions:
Spray the inside of a 4 to 6 quart slow cooker with non-stick cooking spray (or preheat oven to 325 degrees with rack in the middle].
Mix all the ingredients, except the meat and gravy mix, in a large bowl.
FOR THE SLOW COOKER: Put half a cup of the sauce mixture in the bottom of the slow cooker. Set the meat in and pour the rest of the sauce over the top.
Turn the slow cooker to low and cook for 8 to 10 hours (or if you are late putting roast in cooker, cook on high for 6 to 7 hours] When the meat is easily pierced with a fork, remove from the sauce and cut into chunks and put on a platter. Cover platter with foil to keep meat warm.
Turn the slow cooker to high and sprinkle in the packet of beef gravy mix. Stir until sauce has thickened.
To serve, drizzle some of the sauce over the meat on the platter. Put the rest of the sauce in a gravy boat or small pitcher for the table.
INSTRUCTIONS FOR THE OVEN: Spray the inside of the roasting pan with non-stick cooking spray.
Follow the directions as above and cover the pan tightly with heavy-duty aluminum foil.
Bake in preheated 325 degree oven for 5 to 6 hours or until easily pierced with a fork. Take off the foil and let brown in oven for another 45 minutes. Remove meat from sauce and cut into chunks and put on a platter. Cover platter with foil to keep meat warm.
Pour the sauce into a saucepan and sprinkle with beef gravy mix; thicken over medium heat and serve, as described above.
Kittencal's Creamy Greek-Style Pasta Salad


Ingredients:
rotini pasta, cucumber, tomatoes, green bell pepper, red onion, kalamata olive, feta cheese, salt, fresh ground black pepper, fresh garlic clove, olive oil, feta cheese, Dijon mustard, lemon juice, red wine vinegar, dried oregano, dried basil, sugar, mayonnaise

Directions:
Cool the pasta in boiling water until al dente; drain then rinse well under cold water.
Place the pasta in a large bowl.
Add in cucumber, tomatoes, bell pepper, onion, olives and cubed feta cheese; toss to combine.
For the dressing; in a processor place the garlic clove and process until minced.
Add in all the remaining ingredients except the mayonnaise;process until well blended (about 20-30 seconds] then add in the mayonnaise and process until combined.
Pour over the salad ingredients in the bowl; toss to combine (if you prefer a creamier salad then add in more mayonnaise to taste].
Cover and refrigerate for at least 4 hours.
Healthier Macaroni & Cheese


Ingredients:
butter, yellow onion, flour, milk, extra-sharp cheddar cheese, elbow macaroni, ham, parmesan cheese

Directions:
Preheat oven to 375 degrees.
Melt the butter in a large saucepan over medium heat.  Add the onion and cook until soft and translucent (but not browned], about 3 minutes.  Add the flour and stir to incorporate into the butter.  Pour in the milk a few tablespoons at a time, using a whisk to incorporate the flour and prevent lumps from forming.  When all the milk has been added, allow the sauce to simmer for 10 minutes, until it begins to thicken.  Stir in the cheese and season with salt and pepper.
Cook the pasta according to the package instructions until al dente, drain and return to the pot.  Add the cheese sauce, jalapenos, and ham and stir to fully incorporate.  Divide the mixture among 6 individual crocks or pour into large baking dish.  Top with bread crumbs and sprinkle with parmesan.
Bake for 10 minutes.  Turn on the broiler and broil until the bread crumbs are golden brown and crispy, about another 3 minutes.
Swedish Meatballs With Secret Ingredient


Ingredients:
ground pork, lean ground beef, onion, eggs, ground nutmeg, allspice, salt, pepper, Worcestershire sauce, fennel seed, Kitchen Bouquet, water, flour, heavy cream

Directions:
Put eggs, spices and minced onion in a bowl, mix it all together.
Add meat, mix well so everything is nicely blended.
Shape small meatballs and brown them on all sides.
Cook over medium heat until liquids run clear of blood.
Add the beef stock, kitchen bouquet, salt and pepper, and fennel seeds and simmer on low heat about 20 minutes.
In a small bowl mix the 1/4 cup of water and the flour well for a thickner.
Add the thickner to the meat stirring constantly.
Cook until the the sauce thickens.
Add the cream and just heat until the cream is blended well and hot.
Be careful not to let it boil or it will curdle the cream.
Creamy Pesto Chicken


Ingredients:
fresh basil, bulb of garlic, mayonnaise, cheese, parmesan cheese, boneless skinless chicken breasts

Directions:
Preheat oven to 375.
Place chicken in ungreased 13x9 pan (may use a larger pan or two pans to insure a single layer of chicken].
Finely chop Basil & Garlic or place Basil leaves and peeled Garlic cloves in a food processor/blender/chopper and blend until finely chopped. You could also use a pre-made pesto instead.
Add Pesto to Mayo along with the Cheese, Salt & Pepper and mix.
Cover the Chicken with the Pesto sauce and bake, uncovered, for 30-45 minute.
Lamb Curry With Fragrant Rice and Raita


Ingredients:
lamb fillet, mild curry paste, curry paste, cardamom pods, cumin powder, white rice, water, instant chicken bouillon granules, coconut milk, plain yogurt, green onions, cucumber

Directions:
prep time does not include fridge time.
Bruising cardamom pods simply means splitting them, do this by placing on flat surface and pressing down on them with flat side of a knife until the pod splits.
Combine lamb with both pastes in storage container or ziploc bag, coat lamb thoroughly in paste and refrigerate several hours or overnight. (preferably overnight].
Heat half the oil in a large saucepan, add onion and cardamom and stir until onion softens, add cumin and stir until fragrant. Add rice, stock, water and coconut milk, bring to boil and then reduce heat to a simmer, cook covered about 20-25 minutes until rice is just tender and liquid has absorbed.
Note: I have had times when I make this that all the liquid is gone and the rice is not quite cooked, just leave the lid on over the lowest heat you have on your stove, stir from time to time until done. Don't add more liquid it will just make rice go soggy.
While the rice is cooking, heat the other half of oil in a large frying pan. Add lamb with paste stir, put a lid on and cook until lamb is done stirring from time to time about 20 minutes.
Raita:
In a medium bowl combine yogurt, onions and cucumber. This can be made ahead of time if desired.
To serve place rice on plate top with lamb pour some liquid from pan over and top with raita.
Avocado and Fruit Salad
Category: salad
By Galax

I invented this quick and easy salad to keep lunch cool in summertime. Avocado, fresh fruit, and sweet onion with lime juice just seemed natural!

Ingredients:
2  avocados - peeled, pitted and diced
1  fresh peach - peeled, pitted and diced
½ cup diced sweet onion
2 tablespoons fresh lime juice
salt and ground black pepper to taste

Directions:
Mix together the avocado, peach, and onion in a bowl. Pour the lime juice over the mixture and season with salt and pepper. Toss the mixture until evenly coated.

Prep time: 25 mins
Total time: 25 mins
Yields: 2 servings

Calories: 342.3
Fat: 29.5 g
Saturated fat: 4.3 g
Carbohydrates: 22.4 g
Sugars: 3.4 g
Dietary fiber: 14.2 g
Protein: 4.5 g
Sodium: 16.1 mg
Tomato Pie


Ingredients:
tomatoes, onion, butter, sugar, salt, pepper, mashed potatoes, cheese

Directions:
Peel and slice tomatoes., Place in shallow, well-buttered baking dish., Spread grated onion, melted butter, sugar, salt and pepper over the tomatoes., Spread mashed potatoes over top and sprinkle top with grated cheese., Bake at 375° for 20 minutes or till potatoes are browned., You may garnish with a little chopped parsley.
Rustic Mediterranean Pasta With Tomatoes


Ingredients:
cherry tomatoes, yellow cherry tomato, red onion, kalamata olives, green olives, red wine vinegar, olive oil, feta, fresh parsley, salt, dried oregano leaves, garlic powder, pepper, raisins, pine nuts

Directions:
Cut tomatoes in half, then place in a very large bowl.
Thinly slice onion.
Coarsely chop olives.
Add both to tomatoes.
Drizzle with vinegar and oil.
Sprinkle with feta,parsley and dried seasonings.
Stir to evenly mix.
Let stand at room temperature.
Meanwhile, fill a large saucepan with water and bring to a boil over high heat.
Add pasta and cook according to package directions.
Add raisins (if using] to boiling pasta water for last minute of cooking.
Before draining, ladle out 1/4 cup (50 mL] pasta water.
Drain pasta and raisins, then add to tomatoes and stir.
If pasta is too dry, stir in some of water.  Spoon into bowls and sprinkle with pine nuts.
Best 7-Up Pound Cake


Ingredients:
butter, margarine, shortening, sugar, eggs, unbleached flour, vanilla extract

Directions:
This is an old recipe that comes from a request in the local paper for.
"Classic Recipes".
They called the 7-Up bottling company and they  did not even know about it. Someone developed this on their own and  never let the company know about it. BTW 7-Up comes from the popular  card game in the 1930's.
Cream the margarine, shortening and sugar together beating until  light and fluffy.
Add the eggs, one at a time, blending well after  each addition.
Beat in the flour, then beat in the extract and 7-Up.
Blend well.
Pour the batter into a well-greased and floured tube pan  and bake at 325 degrees F for 1 to 1 1/2 hours.
From The Rocky Mountain News "Food Fare"  MMMMM  MMMMM----- Recipe via Meal-Master (tm] v8.02.
No-Cream Pasta Primavera
Category: world-cuisine
By amanda1432

Spring veggies benefit from a quick roasting in olive oil and herbs before being tossed with penne. No cream here, just the fresh flavors of olive oil, balsamic vinegar, and lemon. A beautiful dish.

Ingredients:
1 (12 ounce) package penne pasta
1  yellow squash, chopped
1  zucchini, chopped
1  carrot, cut into matchsticks
½  red bell peppers, cut into matchsticks
½ pint grape tomatoes
1 cup fresh green beans, trimmed and cut into 1 inch pieces
5 spears asparagus, trimmed and cut into 1 inch pieces
¼ cup olive oil, divided
1 tablespoon Italian seasoning
½ tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
1 tablespoon butter
¼ large yellow onion, thinly sliced
2 cloves garlic, thinly sliced
2 teaspoons lemon zest
⅓ cup chopped fresh basil leaves
⅓ cup chopped fresh parsley
3 tablespoons balsamic vinegar
½ cup grated Romano cheese

Directions:
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until tender yet firm to the bite, 10 to 12 minutes; drain. Toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet. Roast vegetables in preheated oven until tender, about 15 minutes. Heat remaining olive oil and butter in a large skillet. Cook onion and garlic in hot oil until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 406
Fat: 15.4 g
Saturated fat: 4.5 g
Carbohydrates: 54.4 g
Sugars: 4.4 g
Dietary fiber: 5.9 g
Protein: 13.6 g
Cholesterol: 15.4 mg
Sodium: 251.8 mg
Creamy Red Pesto Chicken With Pasta


Ingredients:
dry pasta, olive oil, chicken breasts, red onion, sun-dried tomato pesto, creme fraiche, parmesan cheese

Directions:
Bring water to the boil in a saucepan and start to cook the pasta (if using fresh pasta, start cooking it later].
Heat the oil in a skillet over a medium heat. Add the diced chicken and cook for 4 minutes.
Add the diced red onion and cook for a further 5 minutes.
Add the sundried tomato pesto and creme fraiche to the chicken and onion in the skillet. Stir and heat through thoroughly, making sure the chicken is fully cooked.
Stir in the grated parmesan cheese and season to taste with salt and pepper.
Add the sauce to the pasta, stir through and serve, or alternatively serve the pasta topped with the sauce.
Plum & Raspberry Tart


Ingredients:
plums, vanilla extract, cinnamon, honey, maple syrup, raspberries, eggs, coconut oil, rolled oats, coconut oil, honey, maple syrup, vanilla extract, egg

Directions:
Preheat the oven to 160C/320°F.
Start to make the filling by chopping the plums into slices and removing the stones. Place 300ml of water in a saucepan along with the vanilla, cinnamon and 100g of the honey then bring to the boil. Once boiling add in the plums and leave to simmer for 20 minutes.
Add all the crust ingredients, except for the ground almonds and rolled oats, to a food processor and pulse. Slowly add in the ground almonds and rolled oats whilst stirring.
Now tip the crust ingredients into a large pastry tin or 4 small tins and spread it out evenly along the bottom and sides. Bake in the oven for 10-15 minutes.
Meanwhile mix the rest of the filling ingredients (ground almonds, 150g honey, eggs and coconut oil] in a blender.
Remove the base(s] from the oven and pour in the filling, then carefully place the poached plums on top along with the raspberries.
Bake for 30 minutes, then serve with a sprinkle of sea buckthorn powder.
Low-Fat Jalapeno Cornbread Muffins


Ingredients:
yellow cornmeal, all-purpose flour, baking soda, salt, low calorie sweetener, fat free sour cream, egg substitute, corn, low-fat cheddar cheese

Directions:
Preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray.
Combine cornmeal, flour, low calorie sweetener, baking soda and salt in a bowl. Add all other ingredients and mix until thoroughly moistened. Divide batter between muffin cups.
Bake 16-18 minutes or until muffins spring back when touched lightly in the center.
Basic Crepes II


Ingredients:
eggs, flour, milk, butter, salt

Directions:
Combine all ingredients in a blender.
Whirl one minute; scrape down and blend 15 seconds more.
Refrigerate at least one hour before making crepes.
Heat a lightly greased 6 inch skillet; remove from heat.
Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
Return to heat; brown on one side only.
To remove, invert pan over paper toweling.
Repeat with remaining batter.
Ww 7 Points - Red Lobster Lemon-Pepper Grilled Mahi-Mahi


Ingredients:
mahi mahi fillets, water, liquid smoke, lemon pepper seasoning

Directions:
Preheat grill to high heat.
Cut the mahi-mahi into 4 equal portions. Be sure to remove the skin.
Combine the water and liquid smoke in a small bowl. Brush this solution over the entire surface of each piece of fish.
Brush the melted butter over the entire surface of each piece of fish.
Sprinkle a generous portion of lemon-pepper seasoning on top of each piece of fish, then grill the fish with this side down on the grill. Sprinkle remaining seasoning over the top of each piece.
Grill for 5-6 min each side, then serve hot with rice and veggies.
7 Points per serving (1 fillet].
Easter Ham Bone Soup
Category: soups-stews-and-chili
By Jennifer W

Great way to use the Easter ham bone.

Ingredients:
3 quarts water
1  ham bone
5  potatoes, cut into 1-inch cubes
4 cups chopped cabbage
2 large stalks  celery, chopped
5  green onions, chopped, or more to taste
½ cup water
⅓ cup all-purpose flour
1 cup light whipping cream

Directions:
Bring 3 quarts water and ham bone to a boil in a large stock pot. Boil until meat from the bone comes off easily, about 1 hour. Remove bone from broth. Allow bone to cool enough to touch; remove as much meat from as possible. Transfer meat to a resealable plastic bag, seal, and refrigerate. Pour broth into a large bowl; cover and refrigerate overnight. Skim and discard any fat from the top of the chilled broth; transfer broth to a large pot. Bring broth to a boil; add potatoes, cabbage, celery, and reserved ham. Continue to simmer until potatoes are tender, about 45 minutes. Whisk 1/2 cup water and flour in a bowl; whisk into potato-ham soup until thickened. Add light cream; stir.

Prep time: 20 mins
Cook time: 1 hr 55 mins
Total time: 10 hrs 15 mins
Yields: 10 servings

Calories: 110.5
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 24.8 g
Sugars: 2.4 g
Dietary fiber: 3.7 g
Protein: 3.3 g
Sodium: 33.2 mg
Irish Coffee Balls


Ingredients:
pecans, confectioners' sugar, instant coffee granules, light corn syrup

Directions:
In a large bowl, combine the cookie crumbs, pecans and 1 cup of sugar.
Dissolve coffee granules in the Irish Whiskey in a small cup.
Add the coffee/whiskey mixture and the corn syrup to the dry ingredients, mixing until blended.
Shape mixture into 1-inch balls and roll in the remaining 1/2 cup of sugar.
Store in an air tight container.
Chocolate Syrup


Ingredients:
water, white sugar, cornstarch, salt, vanilla, butter

Directions:
Combine boiling water with sugar, cornstarch, cocoa powder and salt and cook over medium heat, Stirring constantly.
When mixture comes to a boil, remove from heat and add vanilla and butter.
Stir until smooth.
Allow to cool slightly before serving.
Black Bean and Corn Salsa


Ingredients:
black beans, corn, roma tomatoes, green onion, garlic cloves, lime juice, cilantro

Directions:
Mix all the ingredients in a large bowl and chill for at least 1/2 an hour., Serve with blue corn chips or whatever else you would like.
Egg Yolk Sauce


Ingredients:
egg, white pepper, soy sauce, salt

Directions:
In Blender combine egg yolks, egg, white pepper, soy sauce, and salt. Blend well.  Set blender to lowest setting and  SLOWLY add in oil (Drizzle] until thick and rich. (Oil is to be added while blender is going].
Top off scallops, shrimp,lobster, or fried rice and put lid on top to steam for 3-4 mins and enjoy!
Herbed Top Round Roast


Ingredients:
red wine, water, thyme, rosemary, black pepper, kosher salt, olive oil, top round roast, garlic cloves, onion, bacon

Directions:
Pour the red wine and water into the slow cooker crock; set aside.
In a small bowl, combine the herbs, pepper, salt, and olive oil; stir to combine. Using clean hands, rub the oil and herb mixture all over the beef roast. Place the roast into the slow cooker crock. Sprinkle the garlic and onions aroudn the raost and lay the bacon strips over the top of the roast.
Cover and cook on LOW for 10 hours.
Before serving, flip the roast over in the slow cooker, then turn the slow cooker off and let the roast rest in the slow cooker for about 15 minutes. Remove roast to a platter and let it drain for a few minutes.
To serve, use a sharp knife to slice the meat against the grain. If you like, dip the roast slices into the cooking juices before serving, or serve the cooking juices alongside the beef.
Low Fat Spinach Turkey Burgers


Ingredients:
lean ground turkey, spinach, cucumber, garlic, pepper

Directions:
Mix the turkey, spinach and cucumber up in a large bowl.
Add all spices as per your personnel taste.
Mix well, then divide into 4 equal shares.
Make patties from each one being careful to flatten out to 1/2" or less thickness.
Grill on medium heat.
Sesame Chicken Drumettes


Ingredients:
dry sherry, toasted sesame seeds, barbecue sauce, honey

Directions:
In a large resealable plastic bag, combine teriyaki sauce, sherry, and sesame seeds. Add chicken drumettes, turning to coat. Seal bag and refrigerate for at least 30 minutes, or up to 1 day.
Preheat oven to 400 degrees F.
Line a cookie sheet with foil. Using tongs, transfer drumettes to cookie sheet. Discard marinade. Bake until drumettes are golden brown, about 15 minutes.
Mix barbecue sauce, honey, and sesame oil in a small bowl. Brush drumettes with half of sauce mixture and bake for 5 more minutes. Using clean tongs, turn drumettes over, brush other side with sauce mixture, and bake for 5 more minutes. Serve hot or at room temperature.
Rosemary & Pine Nut Mashed Potatoes


Ingredients:
potatoes, potatoes, butter, milk, brown sugar, pine nuts, fresh rosemary

Directions:
Peel potatoes, cut each into four even pieces.
Boil, steam or microwave the potatoes until they are tender, drain the potatoes and mash them; add butter, milk and sugar and beat until the butter melts.
Add the pine nuts and rosemary and mix until well-combined.