xiaoxl/recipe_data huggingface dataset:
O'charley's Caramel Pie


Ingredients:
graham cracker crust, sweetened condensed milk

Directions:
Cook sweetened condensed milk in a 1 qt slow cooker (dip size] for 6-7 hours or until mixture is the color of peanut butter, stirring with a wire whisk every 30 minutes.
Pour into pie crust.
Chill.
Top with cool whip.
If using nuts, sprinkle over top of cool whip.
Enjoy!
Roasted Beet Salad With  Olives and Feta


Ingredients:
beets, garlic, olive oil, feta cheese, ripe olives, fresh dill, olive oil, Tabasco sauce

Directions:
Spray a broiler pan with non-stick cooking spray.
Toss the beets with the garlic and 1 teaspoon olive oil and arrange in a single layer on the broiler pan.
Broil on high for approximately 10 to 15 minutes, turning every 2 or 3 minutes until the edges of the beets start to brown.
Remove the beets from the oven and cool to room temperature.
Toss the beets with the remaining ingredients and serve.
Italian Tomato Soup a La Mama


Ingredients:
butter, margarine, onion, green bell pepper, flour, beef bouillon cubes, vegetable bouillon cubes, tomatoes, tomato puree, sour cream, fresh parsley

Directions:
Heat the butter in a pan.  Add onion and green pepper, cover and cook for 5 minutes.  Add flour and stir.
Add stock, tomatoes and tomato puree.  Simmer for 15 minutes. Puree soup and pass through a sieve.
Return to pan, season with salt and pepper.  Add pasta 10 minutes before serving.  Simmer and stir occasionally. Add horseradish before serving.
Garnish with sour cream and parsley. Serve immediately.
Southwestern Bean and Veggie Stew


Ingredients:
olive oil, onion, garlic clove, red bell pepper, celery, corn, diced green chilies, black beans, carrots, zucchini, water, vegetable bouillon granules, cumin, cilantro

Directions:
"Heat oil in a large pan on medium high. Add onion, garlic, celery, and pepper. Saute until onions are soft and translucent. Add water and all remaining ingredients except zucchini and cilantro. Bring to boil, reduce heat. cover and simmer 10, or until carrots are tender. Add remain ingredients, cover and simmer 10 minutes more. Serve hot with tortilla chips and shredded cheese."
Chili Yogurt Mushrooms


Ingredients:
ghee, butter, onions, garlic cloves, chopped tomatoes, ground turmeric, garam masala, chili powder, cremini mushroom, sugar, salt, plain yogurt, fresh cilantro

Directions:
Melt the Ghee in a large skillet or wok, over medium-high heat.  Add the onion and saute, stirring frequently for about 5-8 minutes until they are golden.
Stir in the garlic and saute another 2 minutes.
Add the chopped tomatoes and their juice and mix.  Stir in the turmeric, garam masala and chili powder and continue cooking for an additional 3 minutes.
Add the mushrooms, sugar, and salt, to taste, and cook for about 8 minutes until they have given off their liquid and are soft and tender.
Turn off the heat and stir in the yogurt, a little at a time, stirring very well so it doesn't curdle.  Taste and adjust the seasoning if needed.
Sprinkle with cilantro and serve.
Traditional Italian Sausage Stuffing


Ingredients:
olive oil, focaccia bread, fresh coarse ground black pepper, parmesan cheese, green pepper, sun-dried tomato packed in oil, fresh basil leaves, garlic cloves, eggs, water, white wine, butter

Directions:
In a skillet, cook and crumble sausage in 1 tablespoons olive oil until no longer pink; set aside.
In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat. Transfer to a greased  15-in. x 10-in. baking pan. Bake at 350 degrees F for 10 minutes or until crisp and a lightly browned,  stirring once. Remove pan to a wire rack to cool slightly.
In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil and garlic. Combine eggs and water; pour over bread mixture and toss to coat.
Transfer to a buttered 13-in. x 9-in. baking dish. Dot with butter. Bake, uncovered, at 350 degrees F for 35-40 minutes or until hot.
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Veal Hungarian


Ingredients:
unsalted butter, onion, red bell pepper, mushroom, cabbage, salt, pepper, tomato sauce, dry vermouth

Directions:
Preheat oven to 325 degrees Fahrenheit. Melt the butter in a large skillet (one that has a lid, you'll need it later] over medium-high heat. When the foam just begins to subside, add the onion and red bell pepper. Sauté for a few minutes then push to the edges of the pan and add the veal chops (seasoned] to the middle of the skillet and cook 4 minutes per side.
Remove the veal chops to a plate, stir the onion and red pepper around then add the mushrooms and cabbage. Stir together and season with salt and pepper. Pour over the tomato sauce and vermouth and stir to combine. Return the veal chops to the skillet, cover, and place skillet in bottom 1/3 of preheated oven. Bake 15 minutes, stirring halfway through. Be sure to wear an oven mitt!
After 15 minutes, remove the veal chops to heated plates and put the vegetables back on the stove, over high heat, to reduce the sauce. When sauce is very well-reduced (after about 5 to 10 minutes], serve alongside the veal chops.
Turkey Lettuce Wraps with Shiitake Mushrooms
Category: appetizers-and-snacks
By blancdeblanc

This dish is very versatile. Try serving the filling on flour tortillas with hoisin sauce for a moo shoo type dish – or use it to top brown rice and veggies for rice bowls.

Ingredients:
2 cups water
2 ounces mai fun (angel hair) rice noodles
1 teaspoon vegetable oil
4  shiitake mushrooms, sliced
2 teaspoons vegetable oil
1 (16 ounce) package ground turkey
6  green onions, chopped
¼ cup chopped water chestnuts
4 teaspoons finely minced fresh ginger root
2 teaspoons minced garlic
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon finely grated orange zest
12 leaves green leaf lettuce
½ cup bean sprouts
1  carrot, grated
½ cup salted peanuts
½ cup chopped fresh cilantro
½ cup sweet chili sauce

Directions:
Bring 2 cups of water to a boil in a small saucepan.  Turn off heat; stir in rice noodles. Cover, and allow noodles to soak until soft, 5 to 7 minutes. Rinse with cold water. Drain well. Heat 1 teaspoon of the oil in a large skillet over medium-high heat.  Cook the mushrooms in the hot oil until they are browned and softened, about 2 minutes.  Remove the mushrooms from the pan. Reserve. Heat the remaining 2 teaspoons of oil in the pan.  Cook and stir the turkey in the oil until it is no longer pink, 5 to 7 minutes.  Stir in the green onions, water chestnuts, ginger, and garlic; continue to cook for 1 minute.  Mix in the reserved mushrooms, soy sauce, and brown sugar. Simmer briefly to combine the flavors.  Take the pan off the heat; stir in the rice vinegar, sesame oil, and orange zest. To assemble lettuce wraps, place a bit of turkey filling on each lettuce leaf.  Top each with cooked noodles, and a sprinkle of bean sprouts, carrots, peanuts, and cilantro.  Serve with sweet chili sauce for dipping.

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 4 servings

Calories: 481.1
Fat: 22.4 g
Saturated fat: 4.2 g
Carbohydrates: 43.5 g
Sugars: 19.8 g
Dietary fiber: 4.9 g
Protein: 29.9 g
Cholesterol: 83.9 mg
Sodium: 1283.8 mg
Jalapeno, Avocado and Bacon Burgers


Ingredients:
jalapeno chiles, bacon, feta, mayonnaise, buttermilk, extra virgin olive oil, avocados, cilantro, onion

Directions:
Preheat a grill to medium and place a cast-iron skillet on top.  Add the chiles and cook until softened and the skin is charred, about 10 minutes.  Transfer the chiles to a bowl, cover and let cool slightly.  Remove and discard the stems, skin and seeds; finely chop the chiles.
Meanwhile, cook the bacon in the skillet until crisp.  Discard all but 1 tablespoon of bacon fat; chop the bacon.
In a large bowl, combine the chopped bacon, the reserved bacon fat, the beef and half of the chiles.  Form into 6 patties; season with salt and pepper.
In a medium bowl, combine the queso fresco, mayonnaise, buttermilk, 1 tablespoon olive oil and the remaining chiles.  Season with salt and pepper, cover and refrigerate.
In another bowl, toss the avocados, cilantro, onion and remaining 1 tablespoon olive oil; set aside.
Grill the burgers, flipping once, for about 10 minutes for medium-rare.  Just before the burgers are finished cooking, grill the buns until toasted, about 1 minute.  Place a burger on each bun bottom, top with some of the avocado salad, drizzle with some of the queso fresco dressing and set a bun top in place.
Green Vege Stir Fry


Ingredients:
fresh ginger, fresh garlic, broccoli, capsicum, zucchini, sugar, water, soy sauce

Directions:
Heat the wok a minute or two. Then add the peanut oil. Gentley swirl the oil around the wok to coat the sides.
If you are using aromatics such as the ginger and garlic, add them at this point and stir-fry for about a minute to release the flavours.
Add your selected vegetables. Immediately tumble the vegetables until they have all been glazed with the oil.
Add a little sugar and about 1/2 cup water. Cover and continue to cook using a high heat for another 2 -3 minutes.
If desired you can add a little soy sauce or oyster sauce before serving.
Perfect Pan-Roasted Chicken Thighs


Ingredients:
chicken thighs, chicken thighs

Directions:
Preheat oven to 475°. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.
Black-eyed Peas with Garlic and Kale


Ingredients:
kale, olive oil, fresh garlic, sweet onion, black-eyed peas, cider vinegar

Directions:
Pull the kale leaves from the tough stems.
Discard the stems and tear or chop the leaves into small (1 inch pieces].
In a large pot, boil about 2 inches of water, then add the kale.
Cover and cook until the leaves are tender, stirring occasionally (about 15-20 minutes].
Drain (reserve the stock for soup, if desired].
In a large skillet, combine the oil and onion.
Saute until onion is clear.
Add the garlic.
Cook the onion and garlic over low heat, stirring, about 2 minutes.
Add the black-eyed peas and red pepper and cook until blended, stirring (about 3 minutes].
Add the kale and stir to blend over low heat.
Add the vinegar just before serving.
Roasted Garlic Jack Bread (bread Machine)


Ingredients:
warm water, light olive oil, bread flour, dried thyme, salt, bread machine yeast, jalapeno jack cheese, garlic cloves

Directions:
Add all ingredients to bread machine in order listed (or as recommended by your machine's manufacturer].  Select dough cycle and press start.
When complete, turn dough out onto a floured surface and knead a few times, then divide dough in half.
Shape each half into a round or oval loaf, put on a greased pan and let rise until about double.
Bake at 350°F for about 25-30 minutes until golden brown and sounds hollow when tapped.  Cool on wire racks at least 15 minutes before slicing.  Great served with a steak dinner or as an appetizer with dipping oil.
Crunchy Chicken and Cheese Casserole


Ingredients:
milk, onion, green pepper, cheddar cheese, chicken broth, pepper

Directions:
Cook 2 chickens and remove meat from bones.
Mix all ingredients together. Put in a tightly covered bowl. Let stand overnight in refrigerator.
Put in a buttered casserole, 9x13-inch.
Bake 1 hour and 15 minutes in a 350°F oven. Cover during first half hour of baking.
Detox Salad


Ingredients:
broccoli, cauliflower, carrots, sunflower seeds, currants, fresh parsley, raisins, fresh lemon juice, kosher salt, pure maple syrup

Directions:
In a food processor (or chop by hand] process the broccoli (no stems] until fine. Add into large bowl.
Now process the cauliflower (no stems] until fine and add into bowl. Do the same with the carrots.
Stir in the sunflower seeds, currants, raisins, and parsley. Add lemon juice and seasonings to taste.
Drizzle with maple syrup to taste.
Note:  Save the stems for a stir-fry later on in the week.
Herb Couscous Stuffed Tomatoes


Ingredients:
tomatoes, couscous, currants, lemon juice, basil leaves, parsley, chives, extra virgin olive oil

Directions:
Preheat oven to 220C (200C fan forced].
Slice tops from the tomatoes and reserve.
Using a teaspoon, scoop out flesh and seeds and place tomatoes and tops on a baking tray and bake for 8 to 10 minutes or until just tender.
Place couscous and currants in a heatproof bowl.
Place stock and lemon juice in a microwave safe jug and microwave on high (100%] for 30 to 40 secons or until heated through.
Stir stock mix into couscous mix and cover and stand for 5 minutes and then using a fork, stir to separate grains.
Add almonds basil, parsley, chives and oil and season with salt and pepper and stir to combine.
Divide couscous mix between tomato shells and replace top and serve.
Curried Chicken Lettuce Wraps
Category: uncategorized
By cafe mocha

This take on traditional chicken salad has received rave reviews wherever it's been served. I've even been able to convert my husband, who won't come within 10 feet of traditional chicken salad, into a "more please" kinda guy when I serve these curried chicken lettuce wraps for dinner! Also makes great leftovers as it tastes even better after a day or two!

Ingredients:
1 tablespoon olive oil, or to taste
2 cups cubed cooked chicken
2 tablespoons lime juice
salt to taste
1 medium green apple, diced
⅔ cup dried cranberries
¼ cup toasted slivered almonds
2 ½ tablespoons thinly sliced green onions
⅔ cup mayonnaise
½ teaspoon curry powder
12 leaves lettuce, or more to taste

Directions:
Heat oil in a skillet over medium heat. Add chicken, lime juice, and salt; cook and stir until chicken is no longer pink, 7 to 10 minutes. Remove from the heat. Add apple, cranberries, almonds, and green onions to the chicken. Mix mayonnaise and curry powder together in a large bowl. Add to chicken mixture and stir to coat. Transfer to the refrigerator until flavors have blended together, at least 1 hour, or overnight for more flavor. Spoon chilled chicken salad into individual lettuce leaves. Wrap and eat with your fingers.

Prep time: 25 mins
Cook time: 10 mins
Total time: 1 hr 35 mins
Yields: 12 wraps

Calories: 365.1
Fat: 27.5 g
Saturated fat: 4.4 g
Carbohydrates: 17.1 g
Sugars: 12.3 g
Dietary fiber: 1.9 g
Protein: 14.3 g
Cholesterol: 44.3 mg
Sodium: 170.8 mg
Curried Red Kidney Beans and Cauliflower (Rajma Masala)


Ingredients:
onion, cinnamon stick, bay leaf, garlic clove, ginger, fennel, cumin seed, green cardamom pods, cayenne, ground coriander, turmeric, garam masala, plum tomatoes, serrano chili, salt, red kidney beans, cauliflower, lemon juice, fresh cilantro stem, brown rice

Directions:
Heat oil in a heavy-bottomed 4- to 5-qt. pot or saucepan over medium-high heat. Add onion and fry, stirring occasionally, 2 to 3 minutes, or until slightly softened.
Stir in cinnamon, bay leaf, garlic, ginger, fennel, cumin, and cardamom and fry, stirring, 2 minutes. Add cayenne, coriander, turmeric, and garam masala and fry, stirring, 1 minute.
Shred tomatoes into pot with your fingers. Stir in serrano chile, salt, kidney beans, cauliflower, and 1 1/2 cups water. Lower heat to medium-low, cover, and simmer 20 minutes, or until cauliflower is tender and liquid has thickened into a velvety-looking sauce (add more water if necessary].
Season beans with salt if needed. Stir in lemon juice and cilantro.
Serve hot over brown rice, with plain yogurt on the side if you like.
Miniature Mincemeat Pies


Ingredients:
all-purpose flour, confectioners' sugar, orange zest, salt, unsalted butter, crystallized ginger, ground cinnamon, egg

Directions:
Mix flour, 6 tablespoons of the confectioner's sugar, 2 1/2 teaspoons orange peel and salt in processor. Add the butter and pulse until soft and crumbly.
Whisk egg yolk and 2 tablespoons orange juice in small bowl. Add to processor; blend until moist clumps form, adding more juice by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Chill in refrigerator 30 minutes.
Butter eighteen mini muffin cups. Mix mincemeat, ginger, cinnamon, remaining 4 tablespoons confectioners' sugar and peel in small bowl. Roll out dough on floured surface to 17-inch round.
Using 2 1/2-in cookie cutter, cut out 18 dough rounds. Press 1 round into  each muffin cup, smoothing it against the bottom and up the sides. Reroll the dough and cut out 18 more dough rounds with a 2-inch-diameter cookie cutter. Heap 1 teaspoon mincemeat mixture in each muffin cup.
Brush beaten egg on edges of the smaller dough rounds. Press one round glaze side down on each muffin cup, sealling around edges.
Cut small X in center of each pie. (Can be made 4 hours ahead. Cover pies and remaining glaze separately and chill.]
Preheat oven to 375°F Brush pie tops with remaining egg. Bake until crusts are golden, about 20 minutes. Cut around pies with a paring knife to loosen; turn out onto rack. Serve warm or at room temperature.
Caesar Salad With Onion Bagel Croutons


Ingredients:
olive oil, red wine vinegar, lemon juice, Worcestershire sauce, Dijon mustard, lemon peel, garlic clove, romaine lettuce, parmesan cheese, butter, olive oil, garlic cloves, onion bagels

Directions:
For Croutons:.
Preheat oven to 325.
Combine melted butter with olive oil and minced garlic in a large bowl.
Slice bagels into 1/4 inch thick rounds. Place in bowl with butter mixture and toss to coat.
Spread coated bagel pieces on cookie sheet.
Bake until crisp and browned, about 30 minutes.
Cool.
For salad and dressing:.
Whisk first 8 ingredients in a bowl.
Combine lettuce, parmesan and croutons in a large bowl.
Add dressing, toss well and serve.
Weight Watchers Pumpkin Pie (3 Points for Whole Pie)


Ingredients:
pumpkin, eggs, skim milk, salt, pumpkin pie spice, cinnamon, artificial sweetener

Directions:
In a mixing bowl, combine all ingredients., Pour into a pie plate., Bake at 400 for 15 minutes., Reduce heat to 375 and bake for 35-40 minutes more, until pie is set.
Roasted Vegetable Enchiladas


Ingredients:
green bell pepper, extra virgin olive oil, yellow onions, garlic cloves, salt, ground cumin, chili powder, paprika, tomatoes, vegetable broth, fresh cilantro, bell peppers, cremini mushrooms, red onion, extra virgin olive oil, salt, fresh ground pepper, pinto beans, corn tortillas

Directions:
Preheat oven to 425 degrees F.
To prepare sauce: Roast poblano (or bell] pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.] Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.
Meanwhile, heat 2 teaspoons oil in a medium saucepan over medium heat. Add yellow onion, garlic, 1 teaspoon salt, cumin, chili powder, paprika and ground chipotle (if using] and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.
Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with chopped tomatoes, broth and chopped cilantro.
Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down, 10 to 15 minutes.
Transfer to a blender and puree. (Use caution when pureeing hot liquids.].
To prepare filling: While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans. Reduce oven temperature to 375 degrees.
To prepare enchiladas: Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.
Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.
Roast Spatchcocked Turkey


Ingredients:
turkey, olive oil, salt, ground sage, ground pepper

Directions:
Preheat oven to 350°F Place a roasting rack on a baking sheet.
Turn the turkey over, breast-side down. Using a pair of sharp heavy-duty kitchen shears, cut along one side of the backbone. Repeat on the other side of the backbone. Reserve the backbone for making turkey stock for gravy. Press firmly down onto both sides of turkey to flatten.
Tuck the wing tips under the turkey and place on the roasting rack. Mix olive oil, salt, sage, thyme, and pepper together. Pat skin of turkey dry and rob olive oil mixture over the entire turkey.
Bake in preheated oven for 1 hour 30 minutes, rotating baking sheet every 30 minutes. Increase temperature to 400F and roast until skin is crisp, about 15 minutes more. An instant read thermometer inserted into the thickest part of the thigh should read 165°F Remove turkey from the oven, cover loosely with a doubled sheet of aluminum foil, and allow to rest for 10 to 15 minutes before slicing.
Italian Tuna Spread
Category: appetizers-and-snacks
By JBrown

This is part of an antipasti spread. Serve with crostini, Melba toast, or crackers at room temperature. Store in refrigerator covered. To reuse, bring back to room temperature. Do not microwave to reheat. It will turn to goop. Best tuna fish sandwich you will ever have. Use iceberg lettuce, toasted bread, and thin slice of tomato. Yum!

Ingredients:
3 (4.5 ounce) cans tuna packed in olive oil, drained
½ cup unsalted butter at room temperature
3 tablespoons capers, drained
1 tablespoon chopped Italian flat-leaf parsley
1 teaspoon lemon juice  (Optional)
salt and ground black pepper to taste

Directions:
Blend tuna, butter, capers, parsley, lemon juice, salt, and pepper in a food processor until smooth.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 158.4
Fat: 11.9 g
Saturated fat: 7.4 g
Carbohydrates: 0.3 g
Dietary fiber: 0.1 g
Protein: 12.4 g
Cholesterol: 44.9 mg
Sodium: 121.4 mg
The Lunchbox


Ingredients:
Malibu rum, Absolut citron vodka

Directions:
"Chill & strain into a glass."
Easy Chicken Pot Pie


Ingredients:
milk, black pepper, egg

Directions:
Combine first 5 ingredients.
Spoon into prepared pie crust.
Cover chicken mixture with top crust.
Crimp edges to seal.
Slit top of the crust in several places.
Brush with egg.
Bake at 375 degrees for approximatley 40 minutes, or until top of pie crust is golden brown.
Cool 10 minutes and serve.
Baked Vidalia Fusion


Ingredients:
butter, parmesan cheese

Directions:
Peel onions. Cut an X in the top about 1/3 of the way down through the onion.
Set each onion on a large square of aluminum foil.
Top each onion with 1/4 tsp beef soup base, 1/2 tsp butter, and 1 tbs Parmesan (or more if the onions are especially large].
Wrap in the foil and cook over indirect heat in a medium grill with the lid down (goes well with ribs], OR in a 350F oven for 45-60 minutes or until fully cooked and soft.
Serve in the foil. Best to provide some crusty bread to sop up the delicious juice.