xiaoxl/recipe_data huggingface dataset:
Super Easy Parmesan Crusted Tilapia


Ingredients:
parmesan cheese, butter, mayonnaise, lemon juice, dried basil, black pepper, onion powder

Directions:
Mix all ingredients (except Tilapia] in a bowl and set to the side.
In the oven, broil Tilapia on each side for 2-3 minutes.
After both sides have been broiled and fish is cooked (should flake easily], cover the top of the filets with parmesan mixture.
Broild for two more minutes until cheese mixture is browned.
Alison's Quinoa Tabouli


Ingredients:
quinoa, tomatoes, cucumber, fresh parsley leaves, of fresh mint, cilantro leaf, scallions, fresh lemon juice, olive oil, ground coriander, red pepper flakes

Directions:
Mix ingredients together and serve., garnish with sprig of parsley.
Mexican Chocolate Cake


Ingredients:
all-purpose flour, all-purpose flour, cinnamon, baking powder, baking soda, salt, light brown sugar, unsalted butter, plain fat-free yogurt, vanilla extract, egg, nonfat milk, chocolate, powdered sugar

Directions:
Preheat oven to 350°F.
Coat an 8-inch round cake pan with cooking spray, line bottom of pan with wax paper.
Coat wax paper with cooking spray, dust with 2 tsp flour; set aside.
Lightly spoon 1 cup flour into dry measuring cup, level with a knife.
Sift 1 cup flour and next 5 ingredients (through salt] into a bowl.
Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (about 5 minutes].
Add egg whites, 1 at a time, beating well after each addition.
Add yogurt, vanilla, and egg, beating until blended.
Gradually add flour mixture, beating until combined.
Pour batter into prepared pan, sharply tap dish once on counter to remove air bubbles.
Bake at 350°F for 35 minutes or until wooden pick inserted in center comes out clean.
Remove from oven, cool 10 minutes in pan.
Place a plate upside down on top of cake; invert cake onto plate.
Carefully peel off wax paper.
Combine milk and chocolate in a small microwave safe bowl.
Microwave at high for 30 seconds or until chocolate melts; stir until smooth.
Cool slightly; drizzle over cake.
Let glaze set; sprinkle with powdered sugar.
The Best Marinated Salmon (Or Steelhead Trout) With Maple Walnut


Ingredients:
salmon fillet, soy sauce, honey, margarine, brown sugar, walnuts

Directions:
Place fish filet in a gallon resealable plastic bag.
Wisk together the OJ, soy sauce, honey and syrup.
Pour marinade over the fish, seal the bag, place it in a container (in case the bag has a small leak - you never know] and put it in the fridge to marinate.
I like mine VERY marinated, so I let mine marinate for 6 hours.  4 hours is probably a great starting point for the first time you make this recipe and then go up or down from there in the future based upon your taste buds.
Line a baking sheet with foil and preheat the oven to 350 degrees.
NOTE:  If you fish has skin, then do not grease the foil.  If your fish has had the skin removed, you MUST grease your foil.
Cut filet into 4-6 pieces (depending on the size of your filet], place fish on the baking sheet with the smaller pieces (such as the tail part] in the middle - and putting skin side down on the foil.  Discard the marinade.
Cook fish at 350 degrees (uncovered] for approximately 20-30 minutes depending on how you prefer your fish cooked (20 minutes will be more medium while 30 minutes will be pretty well done].
About 5 minutes before the fish is done, you can warm up the sauce ingredients in a sauce pan over medium heat just until the sugar is melted - then turn the heat to low.
Remove the fish from the oven, then remove each filet from the foil with a spatula (leaving the skin stuck to the foil], plate up the fish and pour the sauce over the top.
Enjoy!
Crock Pot Apple Butter


Ingredients:
unsweetened applesauce, apple cider, brown sugar, cinnamon, ground cloves, ground allspice, ground ginger

Directions:
Put apple sauce into crock pot, add remaining ingredients; stir to mix well.
Cover and cook on high til begins to bubble, reduce heat cook 8 hours.
Stir occasionally as it thickens to prevent bottom from sticking.
Uncover and continue cooking til nice and thick.
Allow to cool slightly, stirring often.
Spoon into freezer containers, leaving 1/2-inch head space, refrigerate uncovered til cold; Cover and freeze.
Light Mint Chocolate Chip Ice Cream


Ingredients:
skim milk, granulated sugar, egg substitute

Directions:
Stir together egg substitute, sugar, and mint extract and combine well.
Add half-n-half and milk and stir until incorporated.
Chill for at least 30 minutes.
Pour chilled liquid into your ice cream maker.
Five minutes before freezing is complete, add the chocolate chips.
Enjoy!
Note: Be careful of the mint extract; some are stronger than others (start at smallest amount and taste before freezing].
Roasted Gourmet Vegetables


Ingredients:
zucchini, fresh mushrooms, bell peppers, carrots, onions, olive oil

Directions:
Cut the vegetables into large chunks (2"] and place into a very large mixing bowl.
Pour the olive oil, and then the herb seasoning over the vegetables and use your hands to coat them all over.
Pour the vegetables on to a large baking sheet (I use an aluminum half-sheet] and cover with aluminum foil. Bake in a pre-heated 375-degree F. oven for 90 minutes.
Remove the aluminum foil and BROIL on high (middle rack] for about 12 minutes, just until you get some brown tips.
Serve.
Catfish and Slaw Tacos


Ingredients:
catfish fillet, fresh lime juice, mayonnaise, cabbage, cornmeal, flour, corn tortillas, flour tortillas, lime wedge

Directions:
Thaw catfish, if using frozen.
In a medium bowl, combine lime juice, mayonnaise, 1/2 teaspoon hot pepper sauce; add cabbage and toss.
Rinse fish fillets and pat dry with paper towels; cut into 1 inch strips and season with Cajun seasoning.
In a large bowl, combine cornmeal and flour.
Add fish strips and toss to coat.
Heat oil in a large skillet over medium heat, and cook catfish, in batches, about 2 to 3 minutes per side, until golden brown and fish is flaky.
Wrap tortillas with paper towels and heat in microwave 1 minute or toast tortillas in a dry skillet.
If using corn tortillas, stack two and layer with fish and slaw.
Serve tacos with remaining sauce from slaw, lime wedges, and additional hot pepper sauce, if desired.
Chicken and Shells Dinner


Ingredients:
onion, butter, chicken, mayonnaise

Directions:
Prepare dinner mix according to package directions.
In a small skillet, saute onions in 2 tablespoons butter, until tender.
Stir the chicken, peas, mayo, and sauteed onion into the dinner mix.
Transfer to a 1 1/2 quart baking dish.
Melt remaining butter, and toss with breadcrumbs.
Sprinkle over top, and bake uncovered at 350 degrees for 20-25 minutes or until bubbly.
Persian  Meat Patties


Ingredients:
ground beef, onion, parsley, cilantro, lemon zest, cumin, salt, pepper, turmeric, chickpea flour, eggs

Directions:
mix everything but oil, mix., shape patties size of egg, flatten., fry in oil.
Roasted Beet Salad With Raspberry Balsamic Vinaigrette


Ingredients:
beets, olive oil, olive oil, red wine vinegar, red onions, Dijon mustard, sugar, mixed baby lettuces and spring greens, walnuts, fresh ground black pepper, gorgonzola

Directions:
To Roast the Beets: Adjust the oven rack to the center position and preheat the oven to 400°F Rub the beets with the olive oil and wrap them together in a large piece of aluminum foil. Put the beets in a small roasting pan or baking dish and roast them for 50 minutes  to an hour, until they are tender when a knife is inserted in the center.
Remove the foil packet from the pan and let the beets cool on the foil before unwrapping. Using your fingers, peel the beets over the foil. The skins should slip off easily; if not, use a paring knife. Cut the beets into 1/4-inch matchstick slices and reserve.
To make the Vinaigrette: Put the olive oil, balsamic vinegar, red wine vinegar, onion, jam, mustard, and sugar in the container of a blender or food processor. Process until well blended and emulsified. (You should have 1 cup.] Season to taste with salt and pepper.
To Assemble the salad: In a large salad bowl, toss the greens, beets, and walnuts with half of the dressing. Season to taste with pepper. Top each serving with some of the cheese. Pass the remaining dressing at the table.
Make Ahead Breakfast Burritos


Ingredients:
eggs, onion, monterey jack cheese, flour tortillas

Directions:
Spray a non-stick skillet with vegetable oil. Crumble sausage and
brown slowly. Drain in white paper towels. Wipe grease from skillet
with paper towels, leaving a thin layer of oil.
Beat eggs with minced onion and picante sauce.Scramble eggs in skillet until done.
Toss sausage, eggs and cheese together. Spoon into tortillas and wrap, folding sides to middle and then rolling to make burrito. Can be frozen.*
Freeze ahead directions:
Place on parchment paper-lined cookie sheets; freeze until solid.
Then wrap individually in paper towels, and package in zipper-lock freezer bags.
When ready to use remove burrito from Ziploc and microwave burrito in paper towel 2-3 minutes or until hot.
Curried Spinach Balls


Ingredients:
garlic, onion, butter, lite olive oil, fresh spinach, salt, pepper, parmesan cheese, eggs, curry powder

Directions:
Chop the spinach.
Melt butter (or oil] in a large saucepan.
Saute garlic and onions until light brown.
Add chopped spinach, salt and pepper.
Cover and cook over medium heat for 5 min (or until the spinach is wilted].
Remove from heat and drain the spinach well.
squeeze it slightly.
Stir in breadcrumbs,parmesan cheese and the eggs.
Cover and refrigerate for 2 hours.
Preheat oven to 350F degrees.
Pour sauce (Soup] into a 9" baking dish.
Mix in curry powder.
Shape spinach mixture into 2" balls.
Arrange the balls in a single layer.
Bake uncovered for 30 minutes.
Half way through cooking gently turn the balls so the balls are rotated in the sauce.
Cocoa Krispies® Treats™


Ingredients:
butter, margarine, large marshmallows, miniature marshmallows

Directions:
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add KELLOGG'S® COCOA KRISPIES® cereal. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
MICROWAVE DIRECTIONS.
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Note.
For best results, use fresh marshmallows.
1 jar (7 oz.] marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Italian Muffuletta


Ingredients:
romaine lettuce, onion, tomatoes, ham, turkey breast, provolone cheese, mozzarella cheese

Directions:
Cut loaf of bread lengthwise in half. Scoop out soft center of bread being careful not to break the crust.
Sprinkle both top and bottom with Viva Italian dressing.
Fill the indentions of both sides with romaine lettuce, onions, and tomatoes.
Layer ham, salami, turkey and cheeses to desired thickness.
Slice into chunks to serve.
Glazed Carrots and Turnips


Ingredients:
butter, margarine, purple turnips, carrots, beef broth, water, sugar, dried thyme, fresh parsley

Directions:
Peel and chop vegetables.
Melt 2 T butter or margarine in a large pan.
Add vegetables and stir to coat.
Add liquid, sugar and thyme.
Bring to a boil, reduce heat, cover and simmer for 10 minutes.
Remove cover and simmer until all the liquid is absorbed.
Add 1 T. butter or margarine and parsley and stir until butter melts.
Serve hot.
Leftovers microwave well.
To cut yellow turnip- Using a cleaver or long sharp knife, slice turnip in half lengthwise.  Lay flat size on cutting board and slice.  Peel slices with a paring knife.
Fresh Herb Butter


Ingredients:
margarine, olive oil, fresh basil, fresh marjoram, fresh rosemary, fresh chives, fresh lemon juice, lemon, zest of, garlic, garlic sprouts

Directions:
After washing your herbs, and drying them well, snip fine with a pair of kitchen shears.
Mix the herbs with your oil You may use a food processor, pulse only once or twice or your mixture will turn green.
This is best made a day in advance so the flavors blend well.
Store in the refrigerator, but bring to room temperature before using.
This will make l cup.
It can be used on thick grilled bread slices, vegetables, and even poultry.
**Usethe leftovers within 5 days of making.
**.
Honey and Walnut Crusted Salmon


Ingredients:
salmon fillets, honey, mustard, walnuts

Directions:
Preheat oven to 400 and spray a lined baking sheet with nonstick spray and place fillets skin side down.
Season salmon with salt & pepper.
Stir together honey and mustard and spoon over tops and sides of fillets.
sprinkle with walnuts and bake 10-15 until salmon is cooked to your liking.
Brussels Sprouts and Red Pepper


Ingredients:
fresh Brussels sprouts, red bell peppers, onions, shallots, garlic cloves, butter, salt, pepper, lemon juice

Directions:
Peel off the outer leaves of the brussels sprouts.  Slice off about 1/8" from the stem of the brussels sprouts.  Score an "x" in the bottom of the stem end.  Steam until tender.
Saute pepper, onion, and garlic in butter until tender and beginning to brown.  Add brussels and brown further.  Add lemon and stir around.
Nutmeg Raisin Victory Cake


Ingredients:
granulated sugar, vegetable shortening, egg, all-purpose flour, salt, baking powder, nutmeg, milk, cornstarch, raisins

Directions:
Cream shortening and sugar well.
Beat in egg.
Mix together flour, salt, baking powder, and nutmeg in another bowl.
In a measuring cup, mix together the milk and the cornstarch until smooth.
Using a wooden spoon (a mixer would toughen the cake], stir in the dry mixture, alternating with the wet mixture, to the butter mixture, until all is combined well.
Stir in the raisins.
Pour into a greased 9" cake pan and bake at 350 F (preheated] for 25-30 minutes, or until a cake tester comes out clean.
Let cool in pan on a rack.
Clean Eating Pissaladiere With Spinach


Ingredients:
olive oil, onions, garlic cloves, fresh thyme, Bread Machine Pizza Dough With Whole Wheat Flour, George's Whole Wheat Pizza Dough, Eating Well's Whole Wheat Pizza Dough, Guilt Free Whole Wheat Pizza Dough, frozen spinach, kalamata olives

Directions:
Preheat oven to 475 degrees Fahrenheit.
Heat 1 teaspoon oil in large saute pan over medium-low heat.
Add onions and cook for about 10 minutes, then stir in anchovies and garlic.
Cook for another 30 minutes, mix in thyme, then cook for another 5 minutes.  (The onion mixture can be made a day ahead and stored in an airtight container in the refrigerator.].
Meanwhile, roll out pizza dough and place it in a 12-inch round pizza pan misted with cooking spray.
Squeeze out moisture from spinach (in a dark dish towel] and spread spinach on dough.
Layer cooked onion mixture over top of spinach, sprinkle with olives and drizzle with 1 teaspoon olive oil.
Bake pizza in oven for 15 minutes, until crust is brown.
Cut into 8 slices and serve hot.
Frosted Banana Bars
Category: desserts
By deltaj

These are a big hit for snack days at work. Very moist and easy to make.

Ingredients:
½ cup butter, softened
1 ½ cups white sugar
2  eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup mashed ripe bananas
1 (16 ounce) container cream cheese frosting

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese frosting.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 3 dozen

Calories: 160.3
Fat: 7.3 g
Saturated fat: 3.7 g
Carbohydrates: 22.9 g
Sugars: 15.9 g
Dietary fiber: 0.4 g
Protein: 1.4 g
Cholesterol: 19.9 mg
Sodium: 106.9 mg
Parmesan Meatballs


Ingredients:
ground beef, parmesan cheese, dried parsley, salt, egg, milk, pepper

Directions:
Preheat oven to 325., Process slice of bread in food processor for fresh bread crumbs., Combine all ingredients including bread crumbs in mixing bowl., Shape into balls and place on baking sheet., Make for 20 - 25 minutes until done., Add to spaghetti sauce of your choice and serve over pasta or on sandwich rolls.
Chilly Day Chili
Category: soups-stews-and-chili
By Cabinluvn

Make this easy and surprisingly hearty chili with ground chicken or turkey. Simmer 3 hours on stove top, or 8 hours in a slow cooker on Low (3 hours on High).

Ingredients:
1 tablespoon vegetable oil
2 pounds ground chicken
3 (15 ounce) cans pinto beans, rinsed and drained
2  onions, halved and thinly sliced
1 (14.5 ounce) can diced tomatoes with juice
1 (14.5 ounce) can Mexican-style stewed tomatoes with chiles, undrained
½ cup water
2 tablespoons brown sugar
2 tablespoons chili powder
2 tablespoons vinegar
2 tablespoons prepared mustard
2 teaspoons salt
¼ teaspoon ground black pepper

Directions:
Heat vegetable oil in a soup pot over medium heat. Cook and stir ground chicken in the hot oil until no longer pink and the chicken is crumbly, about 10 minutes. Drain. Stir in pinto beans, onions, diced tomatoes, Mexican-style stewed tomatoes, water, brown sugar, chili powder, vinegar, mustard, salt, and black pepper; bring to a boil. Reduce heat to low, cover, and simmer chili until thickened and flavors have blended, about 3 hours. Stir occasionally and add extra water if needed.

Prep time: 15 mins
Cook time: 3 hrs 10 mins
Total time: 3 hrs 25 mins
Yields: 8 servings

Calories: 305.1
Fat: 4.7 g
Saturated fat: 0.9 g
Carbohydrates: 32 g
Sugars: 9.3 g
Dietary fiber: 7.9 g
Protein: 33.6 g
Cholesterol: 65.8 mg
Sodium: 1249.8 mg
Rock & Roll Spaghetti Carbonara


Ingredients:
spaghetti, heavy cream, olive oil, shallots, garlic, bacon, parmesan cheese, romano cheese

Directions:
Turn on your boombox with some loud rock music.
Boil water for spaghetti as you normally would.
Mix egg yolks and cream together and set aside.
In a saute pan, place olive oil, bacon, and garlic, to cook over low heat, till bacon is crisp.
Make sure to cook the bacon very slowly.
When done, add shallots mix for half a minute or so, and pull from heat.
Drain pasta and place into a large pot or bowl.
Add bacon mix and toss once.
Add egg/cream mix and cheese, toss again.
These last three steps should be done very quickly to cook the egg mixture, and spread the cheese evenly.
Serve wilth freshly ground black pepper, a fresh salad, and a nice glass of wine.
My choice on wine is Johanisberg Reisling.
Rock on!
Banana Coconut Muffins


Ingredients:
flour, baking powder, salt, bananas, unsalted butter, sugar, egg, vanilla, sweetened flaked coconut

Directions:
Preheat oven to 375°F
Line muffin cups with liners, or spray with nonstick cooking spray.
Whisk together flour, baking powder, and salt in a bowl.
Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until just moistened.
Divide batter among lined muffin cups and sprinkle with remaining 1/2 cup coconut.
Bake about 25 minutes or until muffins are puffed and golden.
Transfer muffins to a rack to cool.
Cincinnati-Style Chili
Category: soups-stews-and-chili
By KDCG

Spaghetti topped with hot chili - it's got all the food groups!

Ingredients:
8 ounces spaghetti
1 tablespoon olive oil
1 (12 ounce) package frozen burger-style crumbles
1  onion, chopped
1 tablespoon minced garlic
1 cup tomato sauce
1 cup water
1 (14.5 ounce) can diced tomatoes
2 tablespoons red wine vinegar
2 tablespoons chili powder
½ teaspoon ground cinnamon
½ teaspoon paprika
½ teaspoon ground allspice
1 tablespoon light brown sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon hot pepper sauce
1 cup kidney beans, drained and rinsed
1 cup shredded Cheddar cheese  (Optional)

Directions:
Heat olive oil in a large frying pan.  Saute onion until tender.  Mix in burger-style crumbles and garlic; cook until the crumbles have browned. Stir in tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa, and hot sauce.  Heat over medium-high heat until the mixture begins to boil.   Reduce heat to low, cover, and simmer 15 to 20 minutes until sauce thickens. While the sauce is thickening, bring a large pot of salted water to boil; place spaghetti in the water and bring it to a boil again. Cook until al dente. Drain well. Stir beans into the chili and mix lightly. Spoon cooked spaghetti into bowls and top with chili.  Sprinkle with cheese if desired.

Yields: 4 servings

Calories: 769
Fat: 17.7 g
Saturated fat: 7.2 g
Carbohydrates: 74.8 g
Sugars: 11.3 g
Dietary fiber: 14.6 g
Protein: 88.4 g
Cholesterol: 29.7 mg
Sodium: 1787.5 mg
Minted Trout Amandine


Ingredients:
unsalted butter, fresh lemon juice, of fresh mint, garlic clove, trout fillets, salt

Directions:
In a small skillet, toast the sliced almonds until a golden brown. Set aside.
In a large skillet, melt the butter over medium heat, then add garlic and saute for one minute.
Add the lemon juice and mint. Cook and stir for one minute.
Season the trout fillets with salt and pepper.
Add the trout filets, skin side UP.  Cook for three minutes, then turn.
Cook, skin side down, until fish flakes easily.
Serve and garnish with the toasted almonds.
Mango, Jicama and Kiwi Salad


Ingredients:
mangoes, kiwi, green onion, ginger, lime juice, cilantro, brown sugar, jicama

Directions:
"Combine ginger, lime juice and brown sugar. Pour over the remaining ingredients and toss to coat. Cover and chill for up to 4 hours."
Bountiful Harvest Stew (Crock Pot) Recipe


Ingredients:
chicken breast halves, leeks, celery ribs, parsnips, carrots, potatoes, apple, chicken broth, garlic cloves

Directions:
Combine all ingredients in a 4 qt crock pot, stir well.
Cover and Cook on low for 5-6 hours or until vegetables are fork tender and chicken pieces are no longer pink.
Gently stir halfway through cooking.
Serve with fresh, crusty bread.
Enjoy!
Pierogies Bake


Ingredients:
potato & cheese pierogies, onion, olive oil, butter, salt, cheddar cheese, parmesan cheese

Directions:
Saute onions in olive oil until almost translucent.
Cook pierogi's in boiling water for about 4 mins, then drain.
Return pierogi's to pan (turn off heat] and add 2 tablespoons of butter and season with salt, stir to melt.
Spray pie pan with cooking spray.
Preheat over at 450.
Layer pierogi's in pie plate and add onions, parmesan cheese, chedder cheese and bread crumbs.
Cut up 4 tablespoons of butter and add to top.
Cook covered for about 15 minutes.
Uncover and cook for about 10-15 mins until lightly brown.