xiaoxl/recipe_data huggingface dataset:
Creamy Garlic and Onion Spaghetti
Category: side-dish
By j2white

This is one of my family's favorite recipes, handed down in my mother's Italian family for several generations. I serve it to my small children, and they love the long noodles and savory sauce!

Ingredients:
6 tablespoons butter
1 tablespoon extra-virgin olive oil
3  white onions, halved and thinly sliced
8 cloves garlic, minced
1 teaspoon white sugar
½ teaspoon salt
1 (12 ounce) package spaghetti
½ cup dry Chardonnay
¾ cup heavy whipping cream
2 tablespoons grated Parmesan cheese
cracked black pepper to taste

Directions:
Melt butter with olive oil in a saucepan over low heat. Stir onions, garlic, sugar, and salt into the hot butter and oil. Cover pan and cook until onions are soft and translucent, stirring occasionally, about 20 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and keep warm. Pour Chardonnay into onion mixture and bring to a boil; reduce heat to low and simmer until evaporated, 2 to 3 minutes. Stir heavy cream into mixture and simmer until slightly thickened, about 2 minutes. Transfer spaghetti to a serving bowl and pour onion sauce over pasta; sprinkle with Parmesan cheese and black pepper. Toss to coat.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 514.2
Fat: 26.2 g
Saturated fat: 15 g
Carbohydrates: 56.6 g
Sugars: 7.3 g
Dietary fiber: 3.9 g
Protein: 10.3 g
Cholesterol: 72.8 mg
Sodium: 322.1 mg
Quickest Oyster Dressing EVER!
Category: side-dish
By nikkiw87

This quick and delicious oyster dressing takes the fuss and the mess out of the picture. It is all done on the stove top, and tastes like it has been cooking in the oven all day!

Ingredients:
2 tablespoons butter
½ cup chopped celery
¼ teaspoon dried sage
¼ teaspoon poultry seasoning
1 (14.5 ounce) can chicken broth
⅔ cup water
¼ cup margarine
1 (6 ounce) package dry cornbread stuffing mix
2 (8 ounce) cans oysters, drained and liquid reserved
1 teaspoon ground black pepper

Directions:
Melt butter in a small skillet over medium heat, and cook and stir the celery until tender, about 10 minutes. Stir in sage and poultry seasoning. Remove from heat. Mix chicken broth with water in a large saucepan, and bring to a simmer over medium heat; stir in the margarine until melted. Lightly stir the cornbread stuffing mix into the broth mixture until the broth has absorbed; fluff the stuffing mix with a fork. Mix in enough oyster liquid to moisten the dressing, about 1/2 cup, or as desired. Gently stir in the celery with butter and seasonings from skillet, oysters, and black pepper. Cook the dressing until hot and the flavors have blended, about 5 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 394.3
Fat: 21.3 g
Saturated fat: 6.6 g
Carbohydrates: 36.9 g
Sugars: 2.1 g
Dietary fiber: 2.2 g
Protein: 13.8 g
Cholesterol: 79.4 mg
Sodium: 1533.3 mg
Yummy Hummus


Ingredients:
chickpeas, tahini, lemon juice, olive oil, garlic cloves

Directions:
"I just put it all in the food processor. I save juice from chickpeas and if the dip seems too thick I add some to thin it . When you serve you can put some oil on top. Yummy."
Very Vanilla Cupcakes With Easy Cream Cheese Frosting


Ingredients:
cake-and-pastry flour, all-purpose flour, baking powder, fine salt, 2% low-fat milk, vanilla bean paste, sugar, cream cheese, unsalted butter, icing sugar, vanilla bean paste, milk

Directions:
Very Vanilla Cupcakes:. Preheat oven to 350 °F and line mini muffin tins with paper liners.
Sift flours, baking powder and salt and set aside. Whisk milk, oil and vanilla bean paste together and set aside.
Whip egg whites with 6 tbsp of sugar until they hold a soft peak when beaters are lifted. In a separate bowl, whip egg yolks with remaining 6 tbsp of sugar until doubled in volume and a pale, butter colour. Fold whipped whites into yolk mixture. Fold flour into whipped eggs in two additions. Stir a spoonful of batter into milk mixture then add all back to batter, folding quickly to incorporate.
Pipe or spoon batter into prepared muffin cups, 3/4-full. Bake for 13 to 15 minutes, until cupcake springs back when touched. Let cool.
Easy Icing:. Beat cream cheese and butter until fluffy and smooth.  On low speed, add icing sugar, 1 cup at a time, until blended. Beat in vanilla bean paste and add milk, 1 tbsp at a time until desired consistency is achieved. Ice cupcakes as desired.
Chipotle Shrimp


Ingredients:
long grain white rice, water, butter, garlic cloves, dry red wine, Worcestershire sauce, chipotle chiles in adobo, salt, medium shrimp

Directions:
Bring rice and water to a boil in a medium saucepan.
Reduce heat to low, cover, and cook 20 minutes, or until rice is tender and water is absorbed.  (Or cook as package directs].
Meanwhile melt the butter in a skillet over medium heat.
Stir in the garlic, and cook about 30 seconds before adding wine, Worcestershire sauce, chipotle, and salt.
Mix in the shrimp, and cook 5 minutes, or until the shrimp are pink and opaque.
Serve over the cooked rice.
Tender Roasted Vegetables With Garlic and Herbs


Ingredients:
turnips, garlic, fresh thyme, olive oil, coarse salt, black pepper

Directions:
Preheat oven to 400F.
Line a baking sheet with foil and oil lightly.
Toss turnips, carrots, garlic cloves, thyme, salt and pepper with olive oil until evenly coated.
Spread in a single layer on the baking sheet.
Bake/roast at 400 for 35-40 minutes or until your vegetables are tender and caramelized, being careful to watch as time nears, as your veggies may get done at different times due to size.
Serve hot.
Crab Cakes (Can Be OAMC)


Ingredients:
mayonnaise, egg, ground mustard, salt, pepper, green onions

Directions:
In medium bowl, mix mayo and egg with wire whisk.  Stir in remaining ingred. except oil and dry bread crumbs.  Shape mixture into 6 patties (mixture will be moist]. Coat each patty with dry bread crumbs.
In nonstick skillet, heat oil over med heat.  Cook patties in oil about 10 minutes, gently turning once, until golden brown and hot in center.
Reduce heat if crab cakes begin to brown too quickly.
Red Fruit Passion Fruit Cobbler


Ingredients:
caster sugar, plain flour, baking powder, salt, caster sugar, butter, cinnamon, vanilla extract, mascarpone, creme fraiche, icing sugar, passion fruit

Directions:
Preheat the oven to 200ºC and fill a 9-inch oven-proof dish with the red fruit and sprinkle with the sugar.
Make the topping by combining the flour, baking powder, salt and sugar until well mixed. Add the butter until the mixture is crumbly. Add the vanilla essence and the cinnamon and gradually and the milk to create a dough.
Use your hands, or if the dough is particularly sticky, a pair of spoons, to shape 6 small scones of dough and lay them on top of the filling, covering most of the surface of the fruit (though they will expand]. Sprinkle the scones with sugar and the flaked almonds and bake for 35 – 45 minutes.
To make the sweet mascarpone cream:
Combine the mascarpone and crème fraiche, stirring until it’s lump free. Then add the icing sugar and mix well.
To assemble:
Serve the Cobbler, allowing one scone per person, with the Mascarpone cream and a dollop from the passion fruit (about a third of a fruit to half per person].
Oven Roasted Butternut Squash With Marsala


Ingredients:
olive oil, onions, thyme, nutmeg, dry marsala, flat leaf parsley

Directions:
Preheat the oven to 425°. Spread the oil in a large metal baking dish.
Add the squash, onions, thyme, nutmeg and a generous pinch each of salt and pepper and toss to coat.
Roast for 20 to 25 minutes, or until the squash and onions are tender and lightly browned. Transfer the vegetables to a serving bowl and set the pan over high heat.
Add the Marsala and cook until reduced to a glaze, about 15 minutes.
Pour the Marsala over the vegetables, sprinkle with the parsley and toss well. Keep warm until serving.
Baked Ziti With Spinach and Cheese


Ingredients:
frozen chopped spinach, eggs, ricotta cheese, pepper, parmesan cheese, ziti pasta, oregano, mozzarella cheese

Directions:
Cook spinach as package directs, drain, cool and squeeze out well.
Add eggs, ricotta cheese, parm. cheese, and pepper.  Mix well and set aside.
Combine cooked ziti with sauce and oregano.  Place 1/2 ziti miture in lightly greased 13X9 baking dish, layered with cheese and spinach mixture.  Add remaining ziti.
Cover with tin foil and bake at 375 degrees for 25 minute or until bubbly.
Simple and Tasty Chinese Steamed Buns
Category: bread
By Jean Miller

These are the real Chinese steamed buns! They are so chewy, tasty and easy to make. They are light for you. Your family would be impressed! My fiance and I would make them for breakfast or snack. I am sure you will enjoy it.

Ingredients:
1 tablespoon active dry yeast
1 cup warm water
2 cups all-purpose flour
3 teaspoons white sugar
½ teaspoon baking soda

Directions:
Sprinkle the yeast over 1 cup of warm water in a large bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the flour, sugar, and baking soda in a small bowl. Stir half of the flour mixture into the yeast mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Divide the dough into 6 equal pieces and form into rounds. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the buns, recover, and steam for 20 minutes. Serve hot.

Prep time: 35 mins
Cook time: 20 mins
Total time: 1 hr 55 mins
Yields: 6 buns

Calories: 165.6
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 34.6 g
Sugars: 2.2 g
Dietary fiber: 1.5 g
Protein: 5.1 g
Sodium: 106.7 mg
Almond Glazed Sugar Cookies


Ingredients:
butter, sugar, flour, baking powder, powdered sugar, water

Directions:
Heat oven to 400°.
Combine butter, sugar and almond extract in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low; add all remaining cookie ingredients.
Beat until well mixed.
Roll dough into 1 inch balls; place 2 inches apart on ungreased cookie sheet.
Flatten balls to 1/4 inch thickness with bottom of buttered glass dipped in sugar.
Bake for 7-9 minutes or until edges are very lightly browned.
Cool 1 minute; remove from sheets.
Cool completely.
Stir together all glaze ingredients with wire whisk in small bowl.
Decorate cooled cookies with glaze and sliced almonds.
Glaze sets up quickly.
Frost and decorate a few cookies at a time.
Brandied Orange Nut Bread


Ingredients:
all-purpose flour, oatmeal, baking powder, salt, pecans, dates, orange, eggs, honey, brandy, vanilla, canola oil, milk

Directions:
Preheat oven to 350.
Grease one loaf pan. Flour the bottom only.
Zest and juice the orange. Should yield about 1 tbs zest and 1/4 cup juice.
Mix flour, oatmeal, baking powder, and salt in a bowl.
Add the pecans, orange zest, and dates. Toss until coated.
Add liquid ingredients and mix with a fork until well blended. The batter will be rather lumpy -- do not overmix!
Pour into loaf pan. Bake 60 minutes or until a toothpick inserted in the center comes out clean.
Cool 10 minutes. Remove from pan and cool on rack.
Wrap and store overnight. Yes, I know its hard to resist the temptation to cut it while its still warm and the kitchen smells so good. But the flavor develops further as it sits so your patience will be rewarded. ;].
Enjoy plain, with butter, or with spreadable cream cheese.
Chocolate Earthquake Cake


Ingredients:
pecans, walnuts, flaked coconut, eggs, water, butter, cream cheese, vanilla extract, confectioners' sugar

Directions:
Preheat oven to 350 degrees F.
Grease a cake tin.
Cover the bottom of the cake tin with the chopped pecans and flaked coconut.
Prepare cake mix as per package instructions.
Pour over the chopped pecans and flaked coconut.
Melt butter.
Add to it the cream cheese, extract and confectione's sugar.
Stir well, and then pour over the cake bottom.
Bake for 40-45 minutes or until done.
Please bear in mind that one cannot test for doneness as the cake will appear sticky even when done.
Sweet and Sour Pineapple Chicken


Ingredients:
boneless skinless chicken breast, ground black pepper, olive oil, ginger, onion, red bell pepper, orange bell peppers, yellow bell pepper, pineapple chunk

Directions:
Combine chicken, egg white, cornstarch, and black pepper; let stand 10-15 minutes.
Heat oil over high heat; stir fry chicken (save cornstarch mixture] for 3 minutes.
Add broth, water, ketchup, soy sauce, vinegar, and ginger to cornstarch mixture; whisk to combine.
Drain pan; stir fry onion and peppers for 2 minutes.
Add chicken, pineapple, and liquid mixture; stir fry for an additional 1-2 minutes, ensuring that chicken is fully cooked.
Enjoy!
Healthy Berry Muffins


Ingredients:
coconut oil, pure maple syrup, pure vanilla extract, baking soda, sea salt, eggs, berries

Directions:
1.	Preheat oven to 350 degrees and lightly grease a mini muffin pan with some coconut oil or cooking spray.
2.	Place all ingredients (except berries] into a blender or food processor, and blend until smooth. The batter will be thick.
3.	Fill the muffin cups 1/3-1/2 full and place berries on top, berries will sink down as they bake.
4.	Place tray in the oven for 7-10 minutes until golden brown on top and tooth pick comes out of the center of the muffin clean.
Lime Grilled Chicken Breast


Ingredients:
boneless skinless chicken breasts, lime juice, white vinegar, water, olive oil, fresh cilantro, fresh garlic, cumin powder, salt, black pepper

Directions:
Mix all ingredients except chicken in plastic bag.
Add chicken, marinate in refrigerator 4-8 hours.
Grill or broil approximately 6 minutes per side (or until juices run clear], turning and basting with marinade least twice.
Slice and serve over rice or salad.
Optional:  Reserve approximately 1/4c of marinade before adding chicken, and use as salad dressing.
Side note: We love this over a green salad with avocadoes, tomatoes, grated monterrey jack cheese, and fried corn tortilla strips.
Flourless 2-Ingredient Pancakes


Ingredients:
banana, eggs, almond butter

Directions:
Peel, slice and mash the banana.
Whisk both eggs into the mashed banana.
Pour half the mixture into a greased pan over medium heat and cook for one minute on each side. Repeat for second pancake.
Spread almond butter on top, roll up and serve.
Orange-Scented Couscous


Ingredients:
couscous, chickpeas, raisins

Directions:
Make couscous according to package directions (omit butter & salt], replacing water with orange juice and set aside.
Toast almonds until fragrant and lightly browned and set aside.
Heat chickpeas in a nonstick saucepan until warmed through and combine with couscous.
Add almonds and raisins and stir to combine.
If desired, pack couscous mixture into lightly oiled individual ramikins and unmold onto dinner plates before serving.
Ham, Leek, Egg & Cheese Pies


Ingredients:
leek, garlic cloves, ham, eggs, fresh ground pepper, salt, nutmeg, fresh parsley, parmesan cheese

Directions:
Preheat oven to 170°-180°C.
Heat the oil in a pan and gently sauté the leeks and garlic until tender.  Season to taste (if adding salt, remember that the ham will add some saltiness].
Cut the ham into rounds and place in deep muffin trays. Top with the leek and garlic mixture, gently pressing down, and carefully break an egg into each muffin recess.
Top each pie with a small dollop of cream and the cheeses. Then cook the pies in the oven for about 12 minutes or until the eggs are just set.
Leave the pies in the muffin tray for about 5 minutes before unmoulding and serving hot or cold.
Homemade Cinnamon Rolls
Category: bread
By newyorkbaker<3

I found this recipe I made a few years back and tweaked it. Hands down, best homemade cinnamon rolls ever.

Ingredients:
½ cup milk
½ cup water
¼ cup butter
3 cups unbleached all-purpose flour
½ cup white sugar
½ teaspoon salt
1 (.25 ounce) package rapid-rise yeast
1  egg
¼ cup butter, softened
1 cup light brown sugar
1 tablespoon ground cinnamon
3 ounces cream cheese, softened
1 tablespoon butter, softened
1 tablespoon milk
½ teaspoon vanilla extract
2 cups confectioners' sugar

Directions:
Heat milk, water, and 1/4 cup butter together in a saucepan over medium heat until bubbling, about 5 minutes. Let cool to 120 to 130 degrees F (49 to 54 degrees C), 1 to 2 minutes. Mix flour, white sugar, salt, and yeast together in a separate bowl. Mix egg into warm milk mixture. Pour milk mixture and 1/3 of the flour mixture into a mixing bowl; beat using an electric mixer until moistened. Add remaining dry ingredients slowly until a dough has pulled together. Knead on a lightly floured surface for 8 minutes. Place in a covered bowl and let rise in a dry, warm place until doubled in size, 1 to 2 hours. Punch dough down. Roll on a lightly floured surface into a 16x12-inch rectangle. Spread 1/4 cup softened butter evenly over dough. Mix brown sugar and cinnamon together in small bowl and sprinkle evenly over dough. Roll up from the short side; cut into 12 even rolls. Place rolls into a greased 9x13-inch glass baking dish. Cover and let rise in a dry, warm place, 8 hours, to overnight. Preheat the oven to 375 degrees F (190 degrees C). Bake in the preheated oven until golden, about 17 minutes. Meanwhile, beat cream cheese, 1 tablespoon butter, milk, and vanilla extract for icing using an electric mixer in a bowl until creamy; slowly mix in confectioners' sugar until smooth. Remove cinnamon rolls from the oven and flip out onto a cooling rack; let cool slightly, 5 to 10 minutes, before covering in icing.

Prep time: 30 mins
Cook time: 25 mins
Total time: 10 hrs
Yields: 12 cinnamon rolls

Calories: 409.8
Fat: 12.1 g
Saturated fat: 7.4 g
Carbohydrates: 71.6 g
Sugars: 46.3 g
Dietary fiber: 1.3 g
Protein: 5 g
Cholesterol: 47.1 mg
Sodium: 196.3 mg
Cauliflower Curry


Ingredients:
cauliflower, ground turmeric, fresh green chilies, red chili powder, cilantro, ground cumin, ground coriander, garam masala, lemon juice, salt

Directions:
Cut the cauliflower into tiny florets.
In a large skillet over medium heat, stir-fry ginger puree and turmeric for 2 minutes, adding a few drops of water if mixture begins to stick.
Add chili, and/or red chili powder, and cilantro, stir-frying an additional 2 minutes.
Add cauliflower and cook for 5 minutes, adding a teaspoon of water if mixture starts to dry.
Add remaining ingredients and 4 tablespoons water.
Stir for 3-4 minutes, then reduce heat, cover pan, and cook, stirring occasionally, for 40 minutes more or until cauliflower is fork-tender.
Pumpkin Pie (Dairy Free, Soy Free, Gluten Free)


Ingredients:
brown sugar, white sugar, ground cinnamon, ground ginger, ground nutmeg, allspice, ground cloves, salt, eggs, pumpkin puree, vanilla extract, coconut milk, stevia, sugar

Directions:
Preheat your oven to 425ºF.  (Unless using the recipe's pie crust - see pie crust directions.].
Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl.
In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
Pour the filling into the pie crust and bake for 15 minutes.
Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important]. Serve or refrigerate until ready to serve.
Pie Crust Directions:.
Preheat oven to 350°F Melt margarine and mix all ingredients directly in the pie pan. Pat into place with your fingertips.
Bake for about 10 minutes (I baked mine about 20 and it never browned], until the crust is beginning to brown. Once it starts to brown it will burn quickly, so keep an eye on it.
Creamy Ham and Potato Soup
Category: soups-stews-and-chili
By mikhela1220

A delicious and creamy ham and potato soup that is chock-full of vegetables so it's still good for you! A wonderful hearty soup the whole family will enjoy! Any variety of squash can be used.

Ingredients:
3 large red potatoes, diced
1  onion, chopped
1 cup diced cooked turkey  (Optional)
1 cup diced cooked ham
⅔ cup diced celery
⅔ cup sliced carrots
⅔ cup chopped asparagus
⅔ cup frozen peas
⅔ cup peeled and cubed butternut squash
1 (32 ounce) carton chicken broth
1 cup water
1 teaspoon Italian seasoning, or to taste
1 teaspoon ground white pepper, or to taste
½ teaspoon salt, or to taste
3  bay leaves
¼ cup butter
7 tablespoons all-purpose flour
2 cups milk

Directions:
Combine potatoes, onion, turkey, ham, celery, carrots, asparagus, peas, and butternut squash in a large pot. Pour chicken broth and water over mixture; bring to a boil. Reduce heat to medium and simmer soup until potatoes and squash are tender, 10 to 15 minutes. Stir Italian seasoning, white pepper, salt, and bay leaves into soup and continue to simmer. Melt butter in a saucepan over medium-low heat. Whisk flour into butter, whisking constantly, until thickened, about 1 minute. Slowly stir milk into flour mixture until mixture it smooth and thickened, 4 to 5 minutes. Stir milk mixture into soup and cook until thickened and heated through, 3 to 5 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 10 servings

Calories: 255.1
Fat: 9.3 g
Saturated fat: 4.7 g
Carbohydrates: 30.8 g
Sugars: 6.3 g
Dietary fiber: 3.7 g
Protein: 12.6 g
Cholesterol: 36.5 mg
Sodium: 813.6 mg
stir fried noodles with curried lamb


Ingredients:
udon noodles, dry sherry, cornstarch, soy sauce, molasses, unsweetened coconut milk, sambal oelek, ginger, garlic, scallions, jalapeno chiles, napa cabbage, red bell pepper, green bell pepper, leg of lamb, cilantro, Thai basil

Directions:
boil udon noodles according to package directions, drain and return to pot.
mix in 1 tbsp oil and sesame oil and set aside.
mix cornstarch with sherry until blended.
stir in next 5 ingredients, set aside.
heat 2 tbsp oil in skillet over high heat.
add ginger, garlic, scallions, and chiles, cook for 1-2 minutes.
add cabbage, lamb and peppers, cook for 2-3 minutes until lamb is cooked through.
stir in the sherry mixture and cook until sauce thickens, 2-3 minutes.
add lamb sauce to the noodles in the pot.
toss over high heat until the noodles are coated with the sauce.
mix in 2 tbsp cilantro.
transfer to a large bowl, sprinkle with remaining cilantro, serve.
Emperor Norton's Ice Cream Sundae


Ingredients:
banana, cherries, vanilla ice cream, walnuts, banana, walnut halves

Directions:
Slice or dice 1/2 of a banana.  Place in bottom of large goblet or sundae dish.
Slice or dice 2 of the red ice cream cherries.  Place on top of bananas.
Place 1 tablespoon chopped walnuts on top of cherries.
Top with small amount of whipped cream and fudge sauce.
Put one scoop of vanilla ice cream on top.
Repeat steps 1 thru 4 and then add second scoop of ice cream
Top with whipped cream, fudge sauce and 2 walnut halves.
You can make this sundae as large or small as you like.  I sliced and diced my bananas.