xiaoxl/recipe_data huggingface dataset:
Broccoli and Cauliflower Casserole
Category: side-dish
By BRIDG

This is a favorite family recipe that I ate quite a bit of when I was pregnant. It's just one of those things that you can't get enough of!

Ingredients:
½ cup uncooked white rice
10 ounces broccoli florets
10 ounces cauliflower florets
½ cup butter
1  onion, chopped
1 pound processed cheese food, cubed
1 (10.75 ounce) can  condensed cream of chicken soup
5 ⅜ fluid ounces milk
1 ½ cups crushed buttery round crackers

Directions:
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside. Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C). In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top. Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

Prep time: 40 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 6 to 8 servings

Calories: 544.9
Fat: 38.8 g
Saturated fat: 22.5 g
Carbohydrates: 30 g
Sugars: 5.2 g
Dietary fiber: 3 g
Protein: 20.5 g
Cholesterol: 100.7 mg
Sodium: 1544.1 mg
Spanish-Style Potato Salad


Ingredients:
russet potato, mayonnaise, yellow onion, salt, white pepper

Directions:
Wash and peel potatoes. Cut up into chunks.
Bring a large pot of water to boiling and cook potatoes until fork tender.
Drain. Set aside to cool briefly.
Transfer potatoes to a large serving bowl.
Combine the mayonnaise and smoked paprika. Add to the potatoes.
Add the remaining ingredients and stir to combine.
Cover and chill.
Before serving, adjust seasonings if necessary and garnish with fresh parsley if desired.
Tastes better the second day.
Brownie Points' Chewy Brownie Bites


Ingredients:
butter, salt, sugar, eggs, vanilla, flour

Directions:
Preheat the oven to 350º F.
Melt the butter with the chocolate and the salt.  You can do this on the stovetop or in the microwave (or be really creative and leave it out in the sun or use a thermonuclear bomb].
When it has all melted leave it to cool to room temperature.
In a mixer, combine the sugar with the eggs until fluffy and creamy.
Beat in the vanilla and add the cooled chocolate mixture.
Fold in the flour.
Spray the wells of a mini-muffin pan with non-stick spray or use mini liners.
Fill each well 3/4 of the way full.
Push on any desired add-ons, like nuts, candied fruit or sprinkles.
If you are actually following directions and using a mini-muffin pan, then bake for 25 minutes.  Otherwise, if you've decided to bung this into a square cake pan and bake like regular brownies, then bake for 30-35 minutes.
Keep in mind that if you make this as you would regular brownies and not as the mini-muffins, they will not be as darling as they are meant to be.
Raspberry Cream Sandwich Cookies


Ingredients:
all-purpose flour, baking soda, salt, unsalted butter, granulated sugar, granulated sugar, egg, pure vanilla extract, vanilla bean, fresh raspberries, white chocolate, heavy cream

Directions:
Preheat oven to 350*.
Whisk flour, baking soda, and salt; set aside.
Mix butter, and 1 1/2 cup gran. sugar, with mixer on medium high speed till pale and fluffy.about 2-3 minutes.
Add egg, extract and vanilla seeds.mix well till smooth.  Reduce speed to low.
Gradually add flour mixture.Mix till well combined.
Scoop batter using a 1" ice cream scoop, space about 2" apart on sheets lined with parchment paper.
Bake cookies 4 minutes.  Remove sheets from oven and gently tap baking sheets to flatten cookies---return to oven, switching positions and bake till cookies are set--4-6 minutes more.
Let cool on parchment paper on wire racks.
Puree raspberries and remaining 2 tsps sugar in a food processor.  Pour mixture through a fine sieve into a small bowl.press to extract all juice.
Discard seeds.
Melt white chocolate in heatproof bowl over simmering water.
Remove from heat, whisk in cream, in a slow stream.
Whisk in reserved raspberry mixture.  Chill for 30 minutes.
When cookies are cooled, spread about 1 tsp raspberry cream on undersides of cookies.top with matching cookie half.
Store at room temperature in airtight container for up to 2 days.
Chicken Kiev
Category: world-cuisine
By William Anatooskin

This fantastic  Russian Chicken Kiev recipe has been my family favorite for the past 30 years. It is reasonably easy to prepare and is worth the time.

Ingredients:
⅓ cup butter
½ teaspoon ground black pepper
1 teaspoon garlic powder
2 pounds skinless, boneless chicken breast halves
2  eggs
3 tablespoons water
¼ teaspoon ground black pepper
½ teaspoon garlic powder
1 teaspoon dried dill weed
¾ cup all-purpose flour
¾ cup dry bread crumbs
2 cups vegetable oil for frying
½  lemon, sliced
¼ cup chopped fresh parsley

Directions:
Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder.  On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches.  Place this mixture in the coldest section of your freezer and freeze until firm.  This can be done ahead of time. Remove all fat from the chicken breast.  If using whole chicken breasts, cut them in half.  Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less. When butter mixture is firm, remove from freezer and cut into 6 equal pieces.  Place one piece of butter on each chicken breast.  Fold in edges of chicken and then roll to encase the butter completely.  Secure the chicken roll with small skewers or toothpicks. In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour.  Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs.  Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes. In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown.  To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.

Prep time: 50 mins
Cook time: 12 mins
Total time: 1 hr 2 mins
Yields: 6 servings

Calories: 485
Fat: 24.9 g
Saturated fat: 9.4 g
Carbohydrates: 24.2 g
Sugars: 1.2 g
Dietary fiber: 1.7 g
Protein: 39.9 g
Cholesterol: 181.1 mg
Sodium: 304 mg
Bayou Crostini
Category: appetizers-and-snacks
By AZ

Broiled oysters are elevated from southern backyard fare to upscale appetizers that still call for licking your fingers afterwards. You can use plain oysters or smoked oysters in this recipe which is sure to please every oyster lover out there. This is a great brunch dish or supper appetizer and goes particularly well with champagne.

Ingredients:
1  whole grain baguette
2 tablespoons olive oil
¾ pound Brie cheese
24  oysters - shucked, rinsed and drained
¼ cup butter, melted
salt and pepper to taste
1  red bell pepper, cut into thin strips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Slice the baguette into 24 rounds. Brush bread rounds lightly with olive oil. Place bread rounds on a baking sheet. Toast the bread rounds in the preheated oven just until crisp, 5 to 8 minutes. Meanwhile, slice Brie cheese into 24 equal pieces. Remove toasted bread from oven; top each round with a slice of Brie cheese. Return the crostini to the oven to melt the cheese, about 5 minutes. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. In an ovenproof casserole, stir together the oysters, butter, any remaining olive oil, salt, and pepper. Broil in the preheated oven until the oysters begin to curl at the edges, about 5 minutes. Remove the oysters; place one oyster on top of each crostini. Top the crostini with red pepper strips; serve warm.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 24 appetizers

Calories: 314.5
Fat: 16.8 g
Saturated fat: 8.3 g
Carbohydrates: 21.7 g
Sugars: 1.3 g
Dietary fiber: 0.9 g
Protein: 18.8 g
Cholesterol: 88.5 mg
Sodium: 496.3 mg
Tropical Quinoa Salsa Salad
Category: salad
By Anthony

I just added this recipe to my lunch menu. They loved it. I hope you do too!

Ingredients:
1 ½ cups water
¾ cup quinoa
1 ⅓ cups cubed seeded watermelon
1 cup sliced red bell pepper
1 cup sliced cucumber
¾ cup sliced red onion
1 small mango - peeled, seeded, and chopped
¼ cup drained pineapple tidbits, juice reserved
1 bunch cilantro leaves, chopped, a few leaves reserved for garnish
Dressing:
3 tablespoons white wine vinegar
3 tablespoons honey
2 tablespoons reserved pineapple juice from the can
2 tablespoons lime juice
3 cloves garlic, minced
¼ cup canola oil
salt and ground black pepper to taste
4 slices  lime
1  jalapeno pepper, thinly sliced

Directions:
Bring water and quinoa to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Refrigerate until cold, about 1 hour. Stir cooled quinoa, watermelon, bell pepper, cucumber, red onion, mango, pineapple, and chopped cilantro leaves together in a large bowl. Whisk wine vinegar, honey, pineapple juice, lime juice, and garlic together in a small bowl; drizzle in canola oil, whisking constantly. Pour dressing over quinoa mixture; toss gently to combine. Place salad in a serving bowl; garnish with lime slices, jalapeno slices, and reserved cilantro leaves.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 45 mins
Yields: 8 cups

Calories: 125.2
Fat: 5.5 g
Saturated fat: 0.4 g
Carbohydrates: 18.3 g
Sugars: 9.2 g
Dietary fiber: 1.7 g
Protein: 2.2 g
Sodium: 18.7 mg
Savory Halibut Enchiladas
Category: world-cuisine
By jalexandropoulos

I always get rave reviews when I make these enchiladas of halibut, green onions, fresh cilantro, sour cream, and Cheddar cheese.

Ingredients:
2 pounds skinless halibut fillets, cut into large pieces
1 pinch garlic powder
salt and ground black pepper to taste
1 bunch green onions, chopped
1  green bell pepper, finely chopped
¼ cup coarsely chopped fresh cilantro
½ cup sour cream
¼ cup mayonnaise
1 cup shredded Cheddar cheese
2 (10 ounce) cans enchilada sauce
8  flour tortillas
1 cup shredded Cheddar cheese
2  avocados - peeled, pitted, and sliced

Directions:
Preheat oven to 375  degrees F (190 degrees C). Season the halibut with garlic powder, salt, and pepper; cook in microwave until slightly cooked, about 2 minutes. Mix together the green onion, bell pepper, cilantro, sour cream, mayonnaise and 1 cup Cheddar cheese in a bowl. Gently fold the halibut into the mixture. Prepare a 9x13 baking dish with cooking spray. Pour 1/2 of a can of enchilada sauce into the bottom of the baking dish. Pour 1 can of enchilada sauce into a bowl. Dip the tortillas, one at a time, into the sauce to lightly coat. Spoon the halibut in equal portions into the center of each tortilla. Make the enchiladas by tightly rolling the tortillas and place seam-side down in the baking dish. Pour the remaining enchilada sauce over top of the enchiladas. Sprinkle with 1 cup Cheddar cheese. Cover the dish with aluminum foil Bake in preheated oven for 45 minutes. Top with avocado slices to serve.

Prep time: 25 mins
Cook time: 1 hr 47 mins
Total time: 2 hrs 12 mins
Yields: 8 servings

Calories: 605.4
Fat: 32.8 g
Saturated fat: 11.2 g
Carbohydrates: 40.3 g
Sugars: 2 g
Dietary fiber: 6.7 g
Protein: 38.2 g
Cholesterol: 74.9 mg
Sodium: 707.2 mg
Black Bean Dip N' Schmear


Ingredients:
black beans, low-fat sour cream, lemon juice, garlic clove, cumin, red onion, cilantro

Directions:
Place beans in a medium bowl.  Mash with fork until almost smooth.
Add low-fat sour cream, lemon juice, garlic, and cumin; blend well.
Mix in minced onion and cilantro.
Season with salt and pepper to taste.
Transfer to a small bowl and let stand at least 30 minutes to enhance flavor.
Can be kept refrigerated for 48 hours.
Quick and Easy Baked Pasta


Ingredients:
penne pasta, alfredo sauce with parmesan cheese, parmesan cheese, nutmeg, black pepper, garlic powder, water, sun-dried tomato

Directions:
Mix all ingredients together (adding the pasta last] and place in a 9x7 baking dish.  Cover tightly with foil.
Bake at 400 degrees for 70-75 minutes.
Note: You can add an additional 1/4 cup of grated parmesan cheese to the top after baking for about an hour.  Recover and continue baking till done.
Turtle Cookies


Ingredients:
flour, baking soda, salt, butter, brown sugar, egg, vanilla, pecan halves

Directions:
Sift together dry ingredients.
Cream butter and brown sugar; add egg yolk.
Blend in vanilla and mix well.
Gradually add dry ingredients and blend.
Arrange pecans in groups of 3 on greased cookie sheet (1 for the head and 2 for the flippers].
Mold dough into balls and dip bottoms in unbeaten egg white.
Place on the pecans as the turtle body.
Bake at 350 degrees for 10-12 minutes.
Cool.
Frost with chocolate frosting (your favorite recipe or canned].
Fried Chicken Wings
Category: appetizers-and-snacks
By cruch9

Wonderful Buffalo-style fried chicken wings!

Ingredients:
12  small chicken wings
¼ teaspoon seasoned salt, or to taste
1 cup all-purpose flour
1 teaspoon coarse salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon paprika
1 (12 fluid ounce) bottle Buffalo wing sauce (such as Frank's®), or to taste
2 quarts vegetable oil for frying

Directions:
Season chicken wings lightly with seasoned salt. Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange onto a large plate so they do not touch. Refrigerate coated wings for 15 to 30 minutes. Dredge wings again in flour mixture and return to the plate. Refrigerate wings again 15 to 30 minutes. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry chicken wings in hot oil until crisp and no longer pink at the bone and the juices run clear, 9 to 12 minutes.  An instant-read thermometer inserted into the thickest part of the meat, near the bone should read 165 degrees F (74 degrees C). Transfer fried wings to a large stainless steel bowl. Drizzle sauce over the wings and toss to coat.

Prep time: 10 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 12 wings

Calories: 531.2
Fat: 41.3 g
Saturated fat: 6.6 g
Carbohydrates: 25.1 g
Sugars: 0.1 g
Dietary fiber: 0.7 g
Protein: 15.8 g
Cholesterol: 37.3 mg
Sodium: 1768.3 mg
Oyster Cream Soup


Ingredients:
bacon, unsalted butter, potato, carrot, celery, onion, milk, thyme, Tabasco sauce, chives

Directions:
In a large saucepan melt butter over medium-low heat.
Add the potato, carrot, celery and onion.
Saute for 3 minutes.
Pour the oysters through a fine mesh strainer into the pan, then add the milk, cream and thyme.
Bring milk and vegetable mixture to a boil, reducing heat to a simmer.
Cook, uncovered for 10 minutes, stirring often.
Add the oysters and cook until their edges curl, about 3 minutes.
Season to taste with hot pepper sauce, salt and pepper.
Ladle into bowls and garnish with chives and crumbled bacon.
A Hug and a Kiss


Ingredients:
character(0]

Directions:
Place the pretzels on a baking sheet or microwaveable dish.
Pur one unwrapped kiss in the middle of each pretzel.
Place in a 350 degree oven for 4 minutes (or microwave for 20 seconds] to soften (almost melt] the kisses.
Remove from the oven and immediately push an M& M down on the top of the kiss to flatten it.
Let cool.
Beef Bulgogi with Dipping Sauce
Category: world-cuisine
By Derek Crook

Bulgogi is a classic Korean barbeque dish that will knock your chopsticks off! Serve over rice.

Ingredients:
¼ cup soy sauce
3  green onions, whites and greens, chopped
3 tablespoons white sugar
1 tablespoon vegetable oil
3 cloves garlic, crushed
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
2 pounds beef sirloin steak, very thinly sliced
6 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons crushed toasted sesame seeds
1 teaspoon grated fresh ginger root
¼ teaspoon sweet paprika
¼ teaspoon cayenne pepper
1 pinch white sugar

Directions:
Mix 1/4 cup soy sauce, green onions, 3 tablespoons sugar, oil, garlic, sesame oil, and 1 teaspoon sesame seeds together in a bowl. Add beef to the marinade. Let sit until flavors are well absorbed, at least 30 minutes. Mix 6 tablespoons soy sauce, vinegar, 2 teaspoons sesame seeds, ginger root, paprika, cayenne pepper, and 1 pinch sugar together in a separate bowl to make the dipping sauce. Heat a skillet over medium-high heat. Cook and stir beef until firm and lightly browned, 8 to 10 minutes. Serve with dipping sauce.

Prep time: 15 mins
Cook time: 8 mins
Total time: 53 mins
Yields: 2 pounds beef bulgogi

Calories: 404.9
Fat: 18.8 g
Saturated fat: 5.9 g
Carbohydrates: 15 g
Sugars: 10.6 g
Dietary fiber: 1 g
Protein: 42.7 g
Cholesterol: 98 mg
Sodium: 2339.3 mg
Mideastern Pickles Two Recipes Turnip and Cauliflower


Ingredients:
turnips, beet, water, white vinegar, kosher salt, head cauliflower, cabbage, water, kosher salt, white vinegar, curry powder

Directions:
For the turnip pickles.  Brush the turnips clean and remove any spots but keep the colored skin as much as possible.  Clean and peel the beet.
Cut the turnips and beet into 2 inch pieces about 1/4 inch thick.  Pack the turnips into a large jar with pieces of the beet placed every other layer.  Make the brine with the 5 cups water, 2 1/2 cups white vinegar and the 2 1/2 Tablespoons kosher salt.  Heat just until the salt is dissolved, just before boiling.    Pour the brine over the turnips and beets, allow to cool, then store in the refrigerator.  They are ready to begin eating in a couple days and keep for several weeks.
For the cauliflower / cabbage pickles.  Wash the cauliflower and cut into bite sized pieces.  Wash the cabbage and cut into 2 inch pieces.  Layer the cauliflower and cabbage, mixed, in a very large jar.   Make the brine with the 6 1/4 cups water, 5 Tablespoons kosher salt and 3 1/4 cups white vinegar - AND the 2 1/2 teaspoons curry powder.
Heat the brine until just the boiling point, then pour over the cauliflower and cabbage in the jar.   Allow to cool.   Refrigerate.  They are ready to eat in a couple of days, and keep for several weeks.
Chicken Tajine with Olives and Preserved Lemons


Ingredients:
olive oil, chicken, salt, fresh ground pepper, onions, fresh ginger, ground ginger, cinnamon sticks, ground cinnamon, saffron thread, tomatoes, tomatoes, garlic, flat leaf parsley, cilantro, preserved lemons, kalamata olive

Directions:
Heat the oil in a large saucepan.
Season the chicken pieces with salt and pepper and add them to the pan along with the onions, ginger, cinnamon and saffron.
Cook over high heat, turning the chicken occasionally, until browned all over, about 10 minutes.
Add the tomatoes, garlic, parsley, cilantro and 2 cups of water and bring to a boil.
Reduce the heat to low, cover and simmer, stirring occasionally, until the chicken is tender, about 1 hour.
Meanwhile, rinse the preserved lemons under running water; pat dry.
Cut the lemons into quarters.
Discard the pulp from one of the lemons and finely chop the peel.
Reserve the quarters for garnish.
Transfer the chicken to a large plate.
Strain the cooking liquid and return it to the casserole.
Boil over high heat until slightly thickened, about 10 minutes.
Add the chopped preserved lemons and the olives and simmer over moderate heat for 2 minutes.
Add the chicken pieces and simmer until heated through.
Arrange the chicken pieces on a serving dish.
Pour the sauce on top and garnish with the lemon quarters.
Dog's Breath Biscuits


Ingredients:
whole wheat flour, white flour, quick oats, rolled oats, cornmeal, brown sugar, baking powder, salt, butter, margarine, peanut butter, eggs, parsley, mint

Directions:
Line rimless baking sheet with parchment paper or grease.  Set aside.
In bowl, whisk together the flours, oats, cornmeal, sugar, baking powder and salt.
In separate bowl, beat butter with peanut butter; beat in eggs, 1 at a time.
Stir in flour mixture, mint and parsley to make a soft dough.
Divide in half; wrap and refridgerate until firm, about 1 hour. (Make ahead and refridgerate for up to 2 days].
On lightly floured surface, roll out dough to 1/2" thickness.
Use a cookie cutter of your choice.  I use a small 2" round cutter because I have 2 small dogs.
Arrange on prepared sheets.
Bake 325 degrees until golden and firm -- about 35 - 40 minutes.  But I found that for our altitude -- 15-20 minutes does the trick for us.
Transfer to rack; let cool.
Store in airtight container for up to 2 weeks.
**The serving size is dependent on the size of the cookie cutter you use.
Pork "tostadas"


Ingredients:
cornmeal, red chile, cheddar cheese, monterey jack cheese, lettuce, diced tomato, red onion, black olives, sour cream, cheese, salsa

Directions:
Take each pork chop and place it between two pieces of plastic wrap and pound it out with the flat side of a meat hammer to about 1/4 inch in thickness. Continue with each chop.
Dredge the flattened chops in corn meal. Heat oil in 12 inch sauté pan and sear on both sides, approximately 2 to 3 minutes each side. Remember your chop is very thin and will only take a short time to cook. Place on a plate until all the pieces are done.
Top the pork "tortilla" with refried beans, a little chili and some cheddar cheese and place in an oven that has been preheated to 350°F just until the cheese melts and the chili and beans are heated through, approximately 8 to 10 minutes.
Remove to warm plates. Have all the toppings ready and allow your guests to garnish their "tostada" as they wish.
Mini Banana Chip Muffins


Ingredients:
butter, sugar, eggs, vanilla extract, bananas, whole grain wheat flour, baking powder, baking soda, salt, light sour cream

Directions:
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Beat in vanilla.
Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, stirring until just combined.
Stir in sliced bananas and chocolate chips.
Spoon into greased muffin top tins or mini muffin tins and bake at 350 degree oven for 15 minutes or until a toothpick inserted near the center comes out clean.
Cool for 5 minutes before removing from pan to a wire rack to cool completely.
Enjoy.
Catsup Sloppy Joes


Ingredients:
ground beef, onion, celery, brown sugar, prepared mustard, water, catsup

Directions:
Brown beef, onion, and celery in large skillet., Drain off fat., Add remaining ingredients and bring to a simmer., Let simmer until reduced, about 30 minutes., Add to toasted hamburger buns., Add one slice of cheese.