xiaoxl/recipe_data huggingface dataset:
Maple-Glazed Salmon with Pineapple
Category: main-dish
By Bren

Broiled salmon is incredibly moist and tender and perfect for a weeknight meal. The cooking time will depend on the thickness of the salmon; I suggest checking for doneness after 10 minutes.

Ingredients:
4 tablespoons maple syrup, divided
1 tablespoon low-sodium soy sauce (such as Bragg®)
1 tablespoon fresh lemon juice
1 teaspoon freshly grated ginger
2 (6 ounce) skin-on center-cut salmon fillets
¼ teaspoon Cajun seasoning
1  serving cooking spray
2 slices fresh pineapple, halved
2 wedges lemon

Directions:
Combine 2 tablespoons maple syrup, soy sauce, lemon juice, and ginger in a bowl. Place salmon into the marinade and turn to coat. Marinate for at least 15 minutes, but no longer than 30. For the glaze, mix remaining 2 tablespoons maple syrup and Cajun seasoning together in a bowl. Set aside until ready to use. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Line a rimmed baking sheet with foil and lightly spray with cooking spray. Remove the salmon from the marinade and pat dry with paper towels. Place salmon, skin side-down, and pineapple, onto the sheet and brush with the glaze. Broil in the preheated oven until salmon easily flakes with a fork and reaches an internal temperature of 145 degrees F (62 degrees C), 13 to 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 2 salmon fillets

Calories: 413.8
Fat: 16.5 g
Saturated fat: 3.3 g
Carbohydrates: 37.3 g
Sugars: 29.7 g
Dietary fiber: 1.6 g
Protein: 29.9 g
Cholesterol: 82.5 mg
Sodium: 409.5 mg
Russian Beet and Potato Salad
Category: salad
By Anonymous

A Russian potato salad with the difference of adding beets and carrots! Use balsamic vinegar instead of champagne vinegar for a different version.

Ingredients:
2  beets
4 small potatoes
2 small carrots
3 small dill pickles, diced
¼ cup vegetable oil
2 tablespoons champagne vinegar
salt to taste
3  green onions, chopped

Directions:
Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl. Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 50 mins
Yields: 8 servings

Calories: 144.8
Fat: 7 g
Saturated fat: 1.1 g
Carbohydrates: 19.6 g
Sugars: 2.9 g
Dietary fiber: 2.6 g
Protein: 2 g
Sodium: 384 mg
Black Eyed Peas With Herbs


Ingredients:
dried black-eyed peas, olive oil, garlic cloves, bay leaves, dried oregano, dried thyme, paprika, salt

Directions:
Wash and drain black-eyed peas.
Soak peas overnight in water that covers by 5 inches.
Drain peas and discard soaking liquid.
In a large pot, add the peas and 4 1/2 cups water; bring to a boil.
Cover, turn the heat down to low, and simmer for 40 minutes or until the peas are tender; set aside without draining.
Add the oil to a large skillet and put over medium-high heat.
When the oil is hot, add in the chile and stir once; it should darken and puff up immediately.
Quickly add in the garlic and stir once.
Add the black-eyed peas and all the cooking liquid, the bay leaves, oregano, thyme, paprika, and salt.
Stir mixture and bring to a simmer.
Simmer gently, uncovered, for 20 minutes.
Serve hot.
Fast Spicy Fries


Ingredients:
French fries, kosher salt

Directions:
Preheat oven to 450°.
Line a rimmed baking sheet with aluminum foil. Spray with nonstick cooking spray. Spread fries in a single layer on prepared baking sheet. Bake for 7 minutes; stir.
Spray fries with nonstick cooking spray. Sprinkle evenly with steak seasoning and salt. Bake 7 minutes longer. Serve immediately.
Low Calorie Thai Lettuce Wraps


Ingredients:
iceberg lettuce, garlic cloves, galangal, red chile, shallots, firm tofu, carrot, shiitake mushrooms, egg, cabbage, spring onions, lime juice, soy sauce, fish sauce, oyster sauce, fresh basil

Directions:
Place oil in a wok or large frying pan over medium-high heat. Add garlic, galangal (or ginger], chilli, and shallots. Stir-fry one minute, or until fragrant. Stir-frying tip: add a tablespoons water whenever the wok/pan gets too dry instead of more oil.
Add tofu (or meat/shrimp], carrot, shiitake mushrooms, cabbage, and spring onions.
As you stir-fry, add the lime juice, soy sauce, fish sauce, and oyster sauce. Stir-fry about 1 minute.
Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry the egg quickly, breaking the yolk. Mix in with the other ingredients.
Add the bean sprouts and stir-fry briefly (to mix]. Remove from heat and do a taste test for salt, adding 1 Tbsp more fish sauce if not salty enough.
Cut off the stem part of the iceburg lettuce so it's easier to separate the leaves. Now place the lettuce, the sir-fried filling, and the toppings on your table, allowing family or guests to make their own wraps.
To assemble wraps, take a whole lettuce leaf and place 1-2 heaping tablespoons of filling in the center. Top with a sprinkling of fresh basil and peanuts. Then wrap it up and eat. (For those who like it extra spicy, Thai chilli sauce can be added as another topping.].
Pork With Apricots


Ingredients:
onion, garlic clove, dried mint, dill weed, salt, pepper, dry red wine

Directions:
Assemble all ingredients, and place them in a large 4.5-qt. casserole dish.
Allow meat to marinate an hour or more in spices and wine if you have time as it improves flavor.  Otherwise, skip and commence cooking.
Cook the dish, covered, for 90 minutes at 350°F.
Asian Style Chicken Croquettes


Ingredients:
chicken, water chestnuts, bamboo shoots, celery, green onions, mayonnaise, Miracle Whip, reduced sodium soy sauce, ginger, lemon juice, rice vinegar, quick-cooking oats, panko breadcrumbs, egg

Directions:
Fine chop all veggies and shred chicken.
mix everything but panko.
Shape into balls and roll in panko then flatten.
Spray a cookie sheet with nonstick spray.
Bake in 400 degree oven 12 minutes on first side, Flip and then bake 10 more minutes.
Favorite Snack Mix


Ingredients:
butter, margarine, brown sugar

Directions:
In a large bowl, combine the cereal, nuts and pretzels.
In a small saucepan over low heat, melt butter.
Add brown sugar and stir until dissolved.
Pour over cereal mixture; stir to coat.
Place 1/3 of mix on greased 15 x 10 baking pan.
Bake at 325 degrees for 8 minutes; stir and bake 6 minutes longer.
Spread on waxed paper to cool.
Repeat with remaining mix.
Cross Rib Roast
Category: main-dish
By Cynthia Betancourt

Roast with gravy -- rich flavor...too good not to share!

Ingredients:
1 (5 pound) beef cross rib roast
⅓ cup Dijon mustard
10 large cloves garlic, crushed
½ teaspoon freshly ground black pepper
1 tablespoon garlic powder
½ teaspoon salt, or to taste
1 tablespoon dry mustard powder
2 tablespoons light olive oil
1 tablespoon paprika, plus more for sprinkling
1 ¼ cups water
½ cup red wine
1 (1 ounce) package dry onion soup mix
2  beef bouillon cubes
3 cloves garlic, crushed, or to taste
1 (10.75 ounce) can  condensed golden mushroom soup

Directions:
Preheat oven to 375 degrees F (190 degrees C). Place the roast into a roasting pan. In a bowl, mix the Dijon mustard, 10 cloves of garlic, black pepper, garlic powder, salt, dry mustard powder, olive oil, and 1 tablespoon of paprika into a paste. Spread the paste over the top and sides of the roast. Pour the water and red wine into the roasting pan, and sprinkle in the dry onion soup mix. Drop in the beef bouillon cubes. Sprinkle the top of the roast generously with more paprika and 3 more crushed cloves of garlic. Cover the roast with aluminum foil. Roast in the preheated oven for 1 hour, and reduce temperature to 350 degrees F (175 degrees C). Roast until the meat is tender, about 2 more hours, basting occasionally with pan liquid. Remove foil during last 30 minutes of roasting to help brown the meat. Remove roast to a platter. Place roasting pan over medium heat, and bring the liquid to a simmer. Scrape up and dissolve any brown flavor bits from the bottom of the pan into the liquid. Stir the golden mushroom soup into the pan drippings until the gravy is smooth and thickened. To serve, slice the roast, pour hot gravy over the slices, and serve with remaining gravy.

Prep time: 15 mins
Cook time: 3 hrs 10 mins
Total time: 3 hrs 25 mins
Yields: 1 pot roast

Calories: 523.2
Fat: 34.8 g
Saturated fat: 12.5 g
Carbohydrates: 11.8 g
Sugars: 1.1 g
Dietary fiber: 1.2 g
Protein: 36.1 g
Cholesterol: 124.3 mg
Sodium: 1268.7 mg
Herbed Tomatoes 'n' Green Beans


Ingredients:
green onions, garlic cloves, olive oil, fresh green beans, chicken broth, tomatoes, fresh oregano, fresh parsley, salt, pepper

Directions:
In small skillet, saute onions and garlic in oil until tender.
Add beans and broth.
Bring to a boil.
Reduce heat; cover and simmer for 6-9 minutes or until crisp-tender.
Stir in tomatoes and seasonings; heat through.
White and Gold Pizza
Category: trusted-brands-recipes-and-tips
By Philadelphia

Melting cream cheese onto the crust of this 3-cheese pizza keeps the dough tender and provides a creamy sauce-like base for the caramelized onions and toppings.

Ingredients:
3 tablespoons olive oil, divided
1 large sweet onion, thinly sliced, separated into rings
1 pound frozen pizza dough, thawed
1 large clove garlic, minced
4 ounces PHILADELPHIA Cream Cheese, softened
¾ cup KRAFT Shredded Mozzarella Cheese
½ cup DIGIORNO Grated Romano Cheese
½ teaspoon crushed red pepper

Directions:
Heat oven to 425 degrees F. Heat 1 Tbsp. oil in large skillet on medium heat. Add onions; cook 15 to 20 min. or until tender and golden brown, stirring occasionally. Place pizza dough on lightly floured baking sheet; stretch to fit 16 x 12-inch baking  sheet.  Mix garlic and remaining oil; spread onto dough.  Bake 10 min. Spread crust with cream cheese; top with remaining cheeses, onions and red pepper. Bake 10 to 12 min. or until crust is lightly browned.

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 360.6
Fat: 17.1 g
Saturated fat: 5.4 g
Carbohydrates: 40.1 g
Sugars: 5.2 g
Dietary fiber: 1.5 g
Protein: 11.6 g
Cholesterol: 30.1 mg
Sodium: 668.5 mg
Irish Manhattan


Ingredients:
sweet vermouth, ginger ale, maraschino cherry

Directions:
Fill a lowball glass with ice.
Add whiskey and sweet vermouth; stir. Top with giner ale if desired and garnish with maraschino cherry.
Sweet Potato Bread


Ingredients:
sweet potatoes, plain white flour, salt, dried yeast, caraway seeds, fresh ground black pepper, warm water

Directions:
Peel and dice the potatoes, then boil them for about 15 minutes or until tender. Drain, and then mash thoroughly. Leave to cool.
Sift the flour and salt into a bowl, then add the yeast, caraway seeds and black pepper.
Add the sweet potato and rub it in well.
Add enough water to make a soft dough, and knead until smooth and elastic.
Leave the dough in a warm place until doubled in size (1-2 hours].
Knock back the dough on a floured surface and knead again briefly. Place in a greased loaf tin and leave to rise again for another 30 minutes.
Preheat the oven to 200C/400F/ gas mark 6 and bake the loaf for 30-35 minutes until the bread is risen, golden brown and sounds hollow when tapped underneath.
Spicy Maple Walnuts


Ingredients:
butter, fresh ginger, ground ginger, salt, maple syrup, water, Tabasco sauce, walnut halves

Directions:
Preheat the over to 300°F.
Combine all ingredients but walnuts in a saucepan and simmer over low heat for 2-3 minutes. Put the walnuts in a large bowl, pour on the glaze, and toss to coat.
Line a rimmed baking sheet with foil and spread the walnuts in a single layer. Bake 30-40 minutes, stirring and scooping up the glaze to cover the walnuts at least every 10 minutes.
When walnuts look almost dry, they're done. Slide the walnuts, still on the foil, onto a wire rack and let them cool completely.
You may want to pull out the ginger pieces.
Old Fashioned English Apple Pie With a Kiss and a Squeeze!


Ingredients:
plain flour, salt, caster sugar, butter, cold water, cooking apples, sultanas, raisins, brown sugar, mixed spice, lemon, zest of, butter, milk, caster sugar, cheddar cheese, wensleydale cheese

Directions:
To prepare the pastry, sift the flour and salt into a mixing bowl, then stir in the sugar. Add the butter in pieces and rub into the flour with the fingertips until the mixture resembles fine bread crumbs. Stir in enough water to hold the mixture together, then form into a smooth ball.
Wrap in foil or grease-proof paper and chill in the refrigerator for 30 minutes.
Divide the dough into two and roll out one half on a floured board into a circle to fit the base of a well greased 20cm/8inch pie dish.
Put the apples in a mixing bowl, then stir in the remaining filling ingredients. Spoon into the dough lined pie dish. Roll out the remaining dough into a circle to form the lid. Lay over the filling, pressing down and sealing the edge with water. Flute the edge with your fingers or crimp with the prongs of a fork. Brush with a little milk and dredge with caster sugar. Make a slit in the centre of the pie for the steam to escape, or use a pie funnel.
Bake on a baking sheet in the centre of a hot oven (200 degrees C/400 degrees F] for 15 minutes, then reduce the heat to moderate (180 C/350 F] and continue baking for 25 to 35 minutes, until golden brown. If the pastry starts to brown too quickly, cover the top with some greaseproof paper.
Allow to cool slightly for 5 minutes before serving.
Serve with wedges of cheese, or with cream, custard or ice cream.
Quatre Epices Roast Duck


Ingredients:
duck legs, garlic, duck fat, kosher salt, shallots, thyme, duck fat

Directions:
Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt, thyme, RawSpiceBar’s Quatre Epices and shallots in a large bowl. Add duck legs and toss to coat, cover and chill, at least 1 day.
Melt duck fat in a wide large heavy pot over low heat, then cook remaining garlic cloves and duck legs, uncovered, over low heat until fat registers approximately 190°F, about 1 hour. Continue to cook duck, until a wooden pick slides easily into thighs, 2 to 3 hours more.
Transfer duck to a large bowl. Strain duck fat through a sieve, then pour strained fat over duck legs. Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours.
Remove duck from fat, then cook, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp, 15 to 20 minutes.
Easy Crock Pot Lasagna


Ingredients:
ground beef, onion, garlic cloves, tomato sauce, water, tomato paste, salt, dried oregano, mozzarella cheese, small curd cottage cheese, parmesan cheese

Directions:
Brown beef, add onion and garlic - cook until onion is softened.
Stir in tomato sauce, water, tomato paste, salt and oregano - mix well.
Spread one fourth of the meat sauce in an ungreased slow cooker.  Arrange one third of the noodles over the sauce.
Combine the cheeses.
Spoon one third of the cheese mixture over the noodles.
Repeat layers twice.
Top with remaining meat sauce.
Cover and cook on low 4-5 hours.
Rosemary-Roasted Chicken with Apples and Potatoes
Category: meat-and-poultry
By Diana71

The beginning of fall comes with an abundance of apples, which means it's time to start baking! But more than pies, apples roast extremely well with chicken! This dish makes a fantastic sweater-weather meal, with beautifully roasted chicken and an apple, potato, and onion bake that takes advantage of the delicious roasted chicken drippings.

Ingredients:
cooking spray
2 tablespoons butter
1 large onion, sliced
salt, plus more to taste
4 teaspoons white sugar
5 medium apples - peeled, cored, and cut into 1/4-inch slices
1 pound Yukon Gold potatoes, cut into 1/4-inch slices
2 tablespoons olive oil
6  bone-in, skin on chicken thighs
2 tablespoons chopped fresh rosemary
ground black pepper

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Spray the top and bottom parts of a broiler pan with cooking spray. Melt butter in a skillet over medium heat and add onion slices. Sprinkle onions with 1 teaspoon salt and saute for 2 minutes. Add sugar and continue cooking until onions are translucent but not browned, 6 to 8 minutes. Remove from heat. Layer apples, potatoes, and sauteed onion slices in the bottom part of the broiler pan. Cover with the part top of the broiler pan. Drizzle olive oil over chicken thighs. Sprinkle with fresh rosemary, salt, and pepper. Rub olive oil and spices thoroughly all over each thigh and place on the top part of the broiler pan. Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour. Serve apples, potatoes, and onion alongside chicken thighs.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 404.2
Fat: 20.5 g
Saturated fat: 6.4 g
Carbohydrates: 34.8 g
Sugars: 15.8 g
Dietary fiber: 4.5 g
Protein: 21.3 g
Cholesterol: 81.2 mg
Sodium: 486 mg
Soup With Millet and Carrot


Ingredients:
cauliflower florets, cauliflower, carrot, water, coarse sea salt, olive oil, lovage, fresh parsley leaves, parmesan cheese

Directions:
Put millet, cauliflower flowers and leaves and sliced carrot in the covered microwave-proof dish. Cook in a microwave oven for 15 minutes on MAX.
Stir in olive oil, salt and sprinkle with chopped lovage or parsley leaves and grated Parmesan cheese.
Hamburger Soup II
Category: soups-stews-and-chili
By Cindy Granger

A slow-cooked soup that makes a hearty and satisfying meal.

Ingredients:
1 ½ pounds lean ground beef
2 large potatoes, sliced
2 stalks celery, sliced
salt and pepper to taste
2  onions, thinly sliced
1 (15 ounce) can peas
3 small carrots, sliced
1 (10.75 ounce) can  condensed tomato soup
1 ¼ cups water

Directions:
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Place a the potatoes in a layer to cover the bottom of the slow cooker. Sprinkle the celery over the potatoes, and cover with a layer of ground beef. Season each layer with salt and pepper. Throw in the carrots, onions and peas. Mix together the tomato soup and water, and pour over the top. Cover, and set to low for 6 to 8 hours.

Prep time: 15 mins
Cook time: 10 mins
Total time: 8 hrs 25 mins
Yields: 6 servings

Calories: 492
Fat: 24.7 g
Saturated fat: 9.7 g
Carbohydrates: 41 g
Sugars: 9.6 g
Dietary fiber: 6.6 g
Protein: 26.4 g
Cholesterol: 85.1 mg
Sodium: 529.6 mg
No Bake Orange Cheesecake With Toasted Almonds


Ingredients:
cinnamon, unsalted butter, cream cheese, unflavored gelatin, sweetened condensed milk, navel orange

Directions:
Crust: Lightly spray the bottom and sides of a 9-inch spring form pan with non-stick cooking spray.  Finely chop 1/2 cup of the almonds, set aside.  Put the cookies into a sealable plastic bag and crush them into fine crumbs by rolling over them with a rolling pin. Transfer the crumbs to a large bowl and mix in the chopped nuts, cinnamon and butter. Press the crumbs in an even layer into the bottom of the pan.  Top the crust with 1/4 cup sliced almonds so that some are in the crust and some sitting on top of it. Refrigerate.
Filling: Sprinkle the gelatin over the orange juice in a small saucepan, let stand 1 minute.   Heat over low heat until gelatin is melted, set aside.  Grate 1 teaspoons zest from the orange and set aside.  Beat the cream cheese on medium speed until smooth 3-5 minutes in the bowl of an electric mixer fitted with the whisk attachment.  Beat in condensed milk; scrape down the bowl after addition.   When mixture is smooth, stir in melted gelatin and grated orange rind.  Spoon the filling over the crust, tapping the sides of the pan to even the filling out. Refrigerate 2 hours or until set.
Peel the rind from the rest of the orange, place it on a cutting board and slice it into 1/4-inch thick rounds. Top the cake with the orange rounds and remaining 1/4 cup sliced almonds.
Gule Aerter (Yellow Pea Soup)


Ingredients:
salt, bacon, celery, leeks, carrots, potatoes, onion, Canadian bacon

Directions:
Combine all ingredients and simmer for 1 hour., Serve.
Orange Baked Chicken Breasts


Ingredients:
boneless skinless chicken, salt, dried basil leaves, pepper

Directions:
Wash chicken and dry well with absorbent towels. Combine remaining ingredients. Pour mixture over chicken, and refrigerate 1 hour.
Bake uncovered at 350 degrees for 45 minutes, basting occasionally.
Source: Southern Living Cookbook for Two.
Chicken Tagine With Apricots and Spiced Pine Nuts


Ingredients:
roasting chickens, extra virgin olive oil, shallots, unsalted butter, garlic cloves, gingerroot, turmeric, sweet paprika, saffron thread, water, marmalade, cinnamon sticks, fresh thyme, fresh cilantro stems, cilantro, flat leaf parsley, olive oil, pine nuts, turmeric, sweet paprika, cayenne, lemon wedge

Directions:
Make tagine:
Cut out and reserve wings and backbone from chicken.
Cut breast in half through bone, then cut off legs and cut to separate into thighs and drumsticks (for a total of 6 serving pieces, not including wings and backbone].
Pat chicken pieces dry and sprinkle with 1 teaspoon salt.
Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then brown chicken breasts, skin sides down, without turning, 5 minutes.
Transfer to a plate.
Brown thighs and legs, turning once, 8 to 10 minutes, transferring to plate.
Brown wings and backbone in same manner.
Cook shallots in butter with remaining tablespoon oil in a 5- to 6-quart heavy pot over medium heat, stirring frequently, until soft, 8 to 10 minutes.
Add garlic, ginger, turmeric, and paprika and cook, stirring, 3 minutes.
Add chicken with any juices from plate, saffron (if using], and 1/2 teaspoon salt to shallot mixture and turn chicken to coat.
Add water and bring to a boil, covered, then cook at a bare simmer, covered, 30 minutes.
Turn chicken and add orange preserves, cinnamon stick, thyme, cilantro sprigs, and apricots.
Simmer, covered, 10 minutes.
Uncover and simmer until chicken is very tender, 10 to 15 minutes more.
Brown pine nuts while chicken cooks:
Heat oil in a small heavy skillet over medium heat until it shimmers, then stir in pine nuts, turmeric, paprika, and cayenne (if using] and cook, stirring frequently, until nuts are lightly browned, 1 to 2 minutes (watch carefully; they burn easily].
Transfer to a small bowl.
To serve:
Transfer chicken to a platter and keep warm, covered. If sauce is not thick, boil, stirring occasionally, until reduced to about 1 cup.
Discard herb sprigs, cinnamon stick, wings, and backbone.
Stir in chopped cilantro and spoon sauce over chicken.
Sprinkle with nuts.
Refresher Smoothie


Ingredients:
pineapple slices, pears, strawberries

Directions:
"Blend all ingredients until smooth."