xiaoxl/recipe_data huggingface dataset:
Roasted Red Pepper Cream Sauce
Category: side-dish
By BOB BAILEY

A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it.  Freezes well. In fact, the taste may improve slightly.

Ingredients:
2 large red bell peppers
2 tablespoons minced garlic
¼ cup fresh basil
3 tablespoons extra virgin olive oil
2 cups half-and-half
¼ cup grated Romano cheese
4 tablespoons butter
salt and pepper to taste

Directions:
Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes. Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces. In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix. Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts.  Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

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

Calories: 205.6
Fat: 18.9 g
Saturated fat: 9.3 g
Carbohydrates: 5.9 g
Sugars: 1.8 g
Dietary fiber: 0.9 g
Protein: 3.6 g
Cholesterol: 41.5 mg
Sodium: 257.7 mg
Copycat Olive Garden Seafood Portofino


Ingredients:
butter
yellow onions
Gumbo Base (Aka Roux]
milk
heavy cream
Shrimp Stock
white wine
garlic cloves
olive oil
mushroom
linguine
fresh parsley
shrimp
crawfish
scallops
mussels

Directions:
PORTOFINO SAUCE:
Start by getting your ingredients ready. Dice the onion.
*Make the roux (heat vegetable oil on medium/high, add flour, stir continuously until oil flour mixture browns]. The amount of oil is about equal to the amount of roux required by the recipe. For instance, the original recipe calls for 2 oz of roux. So 4 tbsp oil and 4 tbsp white flour. Set aside.
Melt Butter on medium heat. Add diced onion and garlic, stirring frequently, about 5 minutes.
Add white wine. Turn up heat to high until boiling then back down to medium. Cook 5 minutes on medium.
Stir in roux, shrimp stock, and Old Bay Seasoning. Cook 3 minutes.
Add milk and heavy cream. Turn heat on high just until mixture starts to boil. Turn to medium/low, cover, and stir occasionally for 5 minutes.  The sauce is now ready!  It can be store for up to one week in the regrigerator.
Seafood Portofino:
Heat oil in saute pan over medium flame. Put mushrooms inches Cook 2 minutes.
Add mussels, and cook 30 seconds.
Add shrimp, crawfish, and scallops.  Cook until heated through, stirring.
Add portofino sauce; cook until bubbling throughout.
Move mushrooms and seafood to one side of pan. Add linguine to other side. Using tongs,coat pasta with sauce. (mussels should be open].
Greens and Herbs Salad With Orange Ginger Vinaigrette


Ingredients:
red leaf lettuce, lettuce, iceberg lettuce, frisee, chard leaves, arugula, orange bell pepper, grape tomatoes, English cucumber, red onion, fresh dill, fresh parsley, fresh cilantro, feta cheese, orange, orange marmalade, white vinegar, ground ginger, pepper, salt, canola oil

Directions:
Mix greens and herbs together.
Add celery, onion, bell pepper, tomatoes and cucumber (and anything else you decided to add!].
Prepare vinaigrette by mixing all ingredients except oil. Add oil gradually, whisking continuously until fully emulsified. (Or, if you prefer, add all ingredients to a sealed container and shake thoroughly.].
If you like your lettuce "marinated", toss the vinaigrette into the salad and refrigerate until ready to serve.
BEFORE SERVING: Add feta, walnuts (and oranges, if you're using them] and protein, if any, just before serving (don't toss].
I hope you enjoy the salad as much as we do. It's a fresh alternative to the everyday!
Smothered Chicken


Ingredients:
onion, olive oil, garlic, red bell pepper, tomato paste, boneless skinless chicken breast halves, paprika, coarse salt, ground pepper, fresh lemon juice

Directions:
In a 2-quart microwave-safe dish, toss onion with oil.
Place garlic in the center, cover and microwave on high 5 minutes.
Stir bell pepper and tomato paste into onion.
Rub chicken with paprika and 1/2 teaspoon each salt and pepper; place on vegetables, with the thickest part of breast facing edge of dish.  Microwave on high 10 minutes or until chicken is cooked-throughout.
Remove chicken.
Remove garlic, slice off top, and squeeze cloves into small bowl.
Add mayonnaise and lemon juice; mash with a spoon.
Stir garlic into vegetables; spoon onto plates and serve chicken on top.
No Mayo Spinach Dip


Ingredients:
frozen chopped spinach, sour cream

Directions:
Thaw spinach and squeeze out all the moisture., Mix together with sour cream and dressing mix., Chill.
Sharp Cheddar Cheese Ball


Ingredients:
cream cheese, sharp cheddar cheese, Worcestershire sauce, lemon juice, parsley flakes, onion powder, garlic powder

Directions:
Combine all ingredients (can use electric hand mixer] and shape into ball.
Refrigerate, but let set out at room temperature before serving.
Serve with crackers.
Tuna Salad Plate


Ingredients:
albacore tuna, fresh lemon juice, garlic powder, fresh thyme, white pepper, mayonnaise, green onions, carrots, red bell peppers, hard-boiled egg, beefsteak tomatoes, dill pickles

Directions:
In a large bowl combine tuna, lemon juice, garlic powder, thyme, celery salt, white pepper and mayonnaise. use a Pastry Knife to mix the tuna. Season with fine sea salt and white pepper to taste.
Add green onions, carrots, cilantro, sweet pickle relish and hard-boiled egg. Mix salad until all ingredients are combined.
Season Tuna Salad with fine sea salt and white pepper to taste.
Cover with plastic wrap and chill for 20-minutes.
Place romaine lettuce leaves on salad plate and add tuna. Place sliced tomatoes, dill pickles on plate and serve.
Garnish with Fresh Cilantro Sprigs.
Mom's Cheesecake Cookie Bars
Category: desserts
By DevDrew

Found this cheesecake cookie bars recipe going through my mom's recipe box. Good memories...

Ingredients:
2 cups all-purpose flour
1 cup chopped walnuts
⅔ cup butter
⅔ cup brown sugar
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
2  eggs
¼ cup milk
1 teaspoon vanilla extract
2 tablespoons lemon juice

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Mix flour, walnuts, butter, and brown sugar together in a bowl. Line a 9x13-inch baking pan with half the crust mixture. Bake in the preheated oven until browned, about 15 minutes. Remove crust and leave oven on. Mix cream cheese and white sugar together in another bowl using an electric mixer until blended. Add eggs, milk, and vanilla extract; mix until blended. Pour on top of the baked crust. Sprinkle with remaining crust mixture. Bake in the hot oven until set, about 25 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 9x13-inch baking pan

Calories: 330.7
Fat: 23.2 g
Saturated fat: 11.7 g
Carbohydrates: 26.3 g
Sugars: 12.7 g
Dietary fiber: 0.9 g
Protein: 5.9 g
Cholesterol: 74.7 mg
Sodium: 149.9 mg
Vanilla Bean Spice Sugar Cookies


Ingredients:
vanilla bean, butter, egg, vanilla extract, all-purpose flour, salt, cinnamon, ground ginger, nutmeg, white chocolate chips, shortening, white sugar

Directions:
Cut vanilla bean in half lengthwise.
Carefully scrape out seeds, using a small sharp knife.
Set seeds aside.
Beat butter in a large mixing bowl at medium speed of an electric mixer until creamy.
Gradually add vanilla sugar and vanilla bean seeds, beating until light and fluffy.
Add egg and vanilla extract, mixing well.
Combine flour,spices and salt,gradually add to butter mixture, beating until smooth.
Divide dough into four.
Wrap each in plastic wrap, and chill 1 hour.
Roll each dough to 1/4" thickness on a lightly floured surface.
Cut with 3" and 4" your favorite cookie cutters.
Place on lightly greased cookie sheets.
Bake at 350° for 8 to 10 minutes or until edges of cookies are lightly browned.
Cool 1 minute on cookie sheets; remove to wire racks, and cool completely.
Combine 1/2 cup white chocolate morsels and 1 tablespoon shortening in a 1-cup glass measure.
Melt morsels according to package directions.
Place cookies on a wire rack over wax paper.
Pour or spread white chocolate mixture over each cookie, tilting cookie to coat completely.
Sprinkle cookies with sparkling sugar.
Let stand until frosting hardens.
Repeat procedure with remaining white morsels, shortening, and sugar until all cookies are decorated.
Saute of Chicken With Soy Sauce


Ingredients:
olive oil, boneless chicken breast, green onions, celery, soy sauce, cornstarch, cold water, romano cheese

Directions:
heat olive oil in frying pan over med heat.
add chicken, season with salt and pepper and cook for 3 minutes.
add green onions, celery, and red peppers, continue cooking for 4 minutes.
stir in soy sauce and cook for 2 minutes.
incorporate chicken stock and simmer 2 minutes over low heat.
dissolve cornstarch in cold water, stir into mixture and bring to a boil for 1 minute.
pour sauce over hot pasta, sprinkle with cheese.
serve while hot.
Champagne Antoine


Ingredients:
dry vermouth, Pernod

Directions:
Shake the gin, vermouth, and Pernod with ice.
Strain into a champagne flute.
Top with champagne.
Garnish with a lemon twist.
Enjoy!  ;].
Spaghetti Sauce Italiano


Ingredients:
olive oil, red pepper flakes, onion, green pepper, garlic, chopped tomatoes, tomato paste, mushrooms, sugar, red wine, dried basil, dried oregano

Directions:
In a large pot, add red pepper flakes in olive oil, stir 1 minute., Sauté onion and green pepper in olive oil at medium heat., Add garlic and sauté 2 minutes., Add canned tomatoes, tomato paste, mushrooms, sugar, and red wine., Stir in spices, cover, and simmer, stirring every 15 minutes., After 2 hours, add more wine if sauce is too thick and re-season., Sauce should cook on low heat for at least 3 hours., Remove from heat, cool, and refrigerate overnight., The next day, heat sauce over low-medium heat., Add 1 lb of your favorite meatballs or sausages., If adding 1 lb of meatballs and sausages, double sauce recipe., Serve with your favorite pasta, grated cheese, red wine, and crusty bread.
Buttermilk Cookies


Ingredients:
sugar, shortening, eggs, buttermilk, flour, baking soda, salt

Directions:
Mix in order given.
Drop by spoonfuls on cookie sheet.
Bake at 350 until done.
Frost with powder sugar frosting. Or just dust them in powder sugar. * prefer that myself*.
Valentine's Day Cookies


Ingredients:
all-purpose flour, baking powder, baking soda, salt, eggs, vanilla extract, unsalted butter, sugar

Directions:
Preheat oven to 375*.  Lightly grease cookie sheets or use parchment paper.
Sift together flour, cocoa, baking powder, baking soda and salt and set aside.
Cream together butter and sugar on medium speed until light, about 2 minutes.
Add eggs and vanilla, beating well.
Gradually add flour mixture and blend well.
Gather dough into a ball and cover with plastic wrap.  Refrigerate 1 to 2 hours, until firm.
Sprinkle a light coating of sugar on the counter.  Using half the dough at a time, roll dough out to about ¼ inch thickness.  Cut out cookies with a heart-shaped cookie cutter.  Lift cookies with spatula onto the cookie sheet.  Leave about 1 ½" between cookies.
Make a stencil to create the “v” shape with the red sugar using a piece of poster board.
Bake 8 to 9 minutes or until cookies are firm and edges are just starting to brown.
Remove to wire rack to cool.
In a medium sauce pan, melt chocolate chips (or chunks] until smooth.  Dip the cookies until the chocolate reaches the line of the red sugar “v”.  Place on a wire rack and place in the refrigerator for at least 2 hours to allow the chocolate to harden on the cookies.
Beef Stroganoff for Instant Pot®
Category: pasta-and-noodles
By Lissa

A truly one-pot meal! Fork-tender beef and mushrooms with egg noodles. This recipe is written using the Instant Pot®.

Ingredients:
2 tablespoons canola oil
½  onion, diced
2 teaspoons salt, divided
2 pounds beef stew meat, cut into 1-inch cubes
1 teaspoon freshly ground black pepper
3 cloves garlic, minced
½ teaspoon dried thyme
2 tablespoons soy sauce
3 cups chopped mushrooms
2 tablespoons all-purpose flour
3 cups chicken broth
1 (16 ounce) package wide egg noodles
¾ cup sour cream, or to taste

Directions:
Turn on a multi-cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Add onion and 1/2 teaspoon salt; cook and stir until onion begins to soften, 3 to 4 minutes. Season beef with 1 teaspoon salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, about 2 minutes. Add garlic and thyme; cook until fragrant, about 30 seconds. Pour in soy sauce. Stir mushrooms into the pot. Stir in flour until evenly incorporated. Pour in chicken broth and remaining 1/2 teaspoon salt. Close and lock the lid. Set timer for 10 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes. Release pressure carefully using the quick-release method. Open pressure cooker; stir in egg noodles. Seal and bring to high pressure again, about 5 minutes; cook for 5 minutes. Release pressure naturally according to manufacturer's instruction for 5 minutes. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.

Prep time: 20 mins
Cook time: 37 mins
Total time: 1 hr 2 mins
Yields: 8 servings

Calories: 535.9
Fat: 26.2 g
Saturated fat: 9.8 g
Carbohydrates: 45.2 g
Sugars: 2.4 g
Dietary fiber: 2.4 g
Protein: 29 g
Cholesterol: 121.4 mg
Sodium: 1312.5 mg
Grasshopper Pie


Ingredients:
"marshmallow creme"

Directions:
Whisk together marshmallow creme and creme de menthe and stir until well blended. Mix in candy on low speed (save a piece if you like to use as garnish on top].
Whip cream (no extra ingredients needed for heavy cream] and fold into marshmallow mixture.
Pour into prepared crust (don't throw out that plastic covering the crust--use as an inverted lid for pie in freezer]. Garnish with candies or sprigs of mint.
Freeze 2 hours or until firm.
Remove from freezer about 5 minutes before serving. If leaving out on table for awhile put a frozen ice pack under the pie to keep it cold as the whipping cream will wilt. It's so good it won't last long! This can be refrozen or you can slice how much you need and keep in freezer. Easy to do ahead of time for a great 'homemade' delicious frozen pie!
Tomato and Chorizo Salsa


Ingredients:
olive oil, chorizo sausage, celery ribs, bay leaves, red onion, paprika, garlic cloves, tomatoes, tomato paste, corn, fresh cilantro leaves, sugar

Directions:
Heat oil in a large frying pan.
Add sausage, celery, bay leaves, onion and paprika.
Saute, stirring, over medium heat for 10 minutes.
Add garlic, tomatoes, tomato paste, and corn and cook over high heat for 5 minutes or until the tomatoes are pulpy and the mixture is thick.
Remove pan from heat, stir in cilantro and sugar and season to taste.
Serve hot.
Loco Hot Cocoa


Ingredients:
milk, instant coffee

Directions:
Mix milk, instant coffee and chocolate syrup together in a mug., Place into microwave for 1 - 1 1/2 minutes., Top with lots of whipped cream and cinnamon sugar., Enjoy.
Quick & Easy Stuffed Green Bell Peppers


Ingredients:
cooked rice, ground beef, onion, diced tomatoes, green peppers, catsup, salt, pepper

Directions:
Cut the green peppers in half, top to bottom, and clean out the seeds and core.
Pre-cook the peppers about 1/2 way done.  I used the microwave about 4-5 minutes. Set them aside.
Dice the onions and saute until translucent.
Add the ground beef, salt and pepper to taste, and cook until done.
Add the diced tomatoes with the juice to the ground beef mixture and cook for about 5 minutes.
In a large mixing bowl, mix the ground beef mixture, and the rice together.
Add about 3/4 of the the can of V8 juice, and the Catsup with the mixture.
Taste test the mixture and adjust salt and pepper if needed.
Stuff each of the Green Pepper halves with the ground beef/Rice mixture.
Add the remaining mixture to the bottom of the casserole dish and push each of the stuffed Green Peppers in the casserole.
Pour the remaining V8 juice over the Stuffed Green Peppers and rice mixture.
Cover with aluminum foil and bake at 350 F for 30 to 35 Minutes.
Shrimp With a Kick


Ingredients:
shrimp, fresh cilantro, bulb of garlic, extra virgin olive oil

Directions:
The best shrimp is fresh.  You can tell it's fresh when the flesh is clear, not cloudy.  Frozen shrimp works just as well, just allow plenty of time to thaw.
Put shrimp on skewrs, presoaked in water for 20 minutes, if you are wanting to grill the shrimp.  Arrange on flat, greased pan if you are wanting to bake the shrimp.
In a bowl, mix diced cilantro, diced garlic, and olive oil.  Let sit for 20 minutes.
Brush the mixture onto the shrimp and bake at 325 until thoroughly cooked.  You can tell when the shimp's flesh is white and the 'accents' are a nice pink.  If grilling, watch the shimp a little closer and turn when half way done.
Amish Casserole
Category: pasta-and-noodles
By deedledeet

A satisfyingly rich and hearty casserole from the Pennsylvania Dutch country.

Ingredients:
1 pound ground beef
1 (10.75 ounce) can  condensed tomato soup
¼ cup brown sugar
⅛ teaspoon black pepper
¼ teaspoon salt
1 (10.75 ounce) can  condensed cream of chicken soup
1 (12 ounce) package wide egg noodles
10 slices American cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until tender, about 7 minutes. Drain and return to the pan. Mix in the cream of chicken soup until noodles are coated. Crumble the ground beef into a large skillet over medium-high heat. Drain the grease, and stir in the tomato soup, brown sugar, pepper and salt. Spread half of the beef in the bottom of a greased 2 1/2 quart casserole dish. Arrange 5 slices of cheese over the beef. Top with half of the noodles, then repeat layers ending with cheese on top. Bake for 35 minutes in the preheated oven, until cheese is browned and sauce is bubbly.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 servings

Calories: 629.8
Fat: 29.8 g
Saturated fat: 14.4 g
Carbohydrates: 57 g
Sugars: 11 g
Dietary fiber: 2.1 g
Protein: 33.1 g
Cholesterol: 141.5 mg
Sodium: 1472.1 mg
Old Bay Party Nuts


Ingredients:
butter, Worcestershire sauce, garlic powder, pecan halves

Directions:
Stir together melted butter, Old Bay Seasoning, Worcestershire sauce, garlic powder, and hot sauce; add pecans, tossing to coat. Place nuts in an aluminum foil-lined 15- x 10-inch jellyroll pan.
Bake seasoned nuts at 300° for 30 minutes, stirring twice. Cool. Store in an airtight container.
Reuben Meatballs


Ingredients:
ground beef, sauerkraut, swiss cheese, egg, caraway seed

Directions:
Mix all ingredients together in a large bowl., Form into golf ball size meatballs., Bake at 350 degrees for about 20 to 25 minutes, depending on your oven.
Salade Au Chevre (Goat Cheese Salad)


Ingredients:
walnut pieces, sea salt, baguette, garlic clove, mesclun, red onion, olive oil, walnut oil, tarragon vinegar, garlic clove

Directions:
Preheat broiler to hot.  Put walnuts in a bowl and cover with boiling water.  Let stand 1 minute, drain and shake dry.  Toast under broiler 3-4 minutes until golden (watch carefully so they don't burn].  Sprinkle with sea salt, toss and cool.
Put the baguette slices under broiler and toast one side until lightly golden.  Remove and rub toasted side with cut garlic.  Allow to cool a few minutes and turn over and place chevre slices on untoasted side.  Broil 2 minutes, or until chevre browns slightly.
For the dressing, mix oils, vinegar and garlic together and season with salt and pepper.
Toss the mesclun, onion, and toasted walnuts together.  Place on a large platter and top with chevre croutons.  Drizzle with the dressing.  Serve while croutons are still warm.
Cajun Swordfish With Roasted Tomato Butter


Ingredients:
flour, chili powder, ground pepper, salt, plum tomatoes, red onion, sugar, heavy cream, unsalted butter, olive oil, canola oil, chives

Directions:
For the crust mixture: Combine the flour, cracker crumbs, chili powder, salt and pepper in a wide shallow bowl.
For the tomato butter: In a large skillet over high heat, char the tomatoes on all sides until skins are black and begin to blister.  Remove from pan and transfer to sauce pan.  In the skillet, brown the onions with olive oil.  Add the onions, shrimp stock, and sugar to the sauce pan and bring to a simmer over medium heat.  Cook and reduce by half.  Add heavy cream and reduce by half again.  Whisk in butter, one tablespoon at a time, up to 6 tbsp (reserve 2 for later].  Transfer to a blender and puree until smooth.  Return to pan, season with salt and pepper to taste, and keep warm (careful not to break the sauce].  Recommend warming up just before fish is ready.
Preheat over to 400 degrees.
Heat canola oil over high heat in a large ovenproof saute pan.
Dredge fish in crust mixture.  Place fish in saute pan and cook for 2 minutes, until a crust forms on the fish.  Turn fish over, add remaining 2 tablespoons of butter to the pan, and transfer to  the oven.  Bake for 3-6 minutes, or until fish is opaque throughout (baking time will depend on thickness of filets].
Serve fish with sauce on top.  Garnish with chives.
Green Chili Won Ton Soup


Ingredients:
chicken thighs, chicken broth, carrot, dried cilantro, cumin, salt, pepper, green onions, spinach, diced green chilies, water, cornstarch, wontons

Directions:
Poach the chicken thighs in the chicken broth for 30 minutes.
Add carrots, cilantro, cumin, salt and pepper.
Remove chicken and debone; add meat back to broth without the skin or bones.
Add green onion, spinach and green chilies.
Add 2 cups water to which the corn starch has been added.
Bring to a boil.
Drop in wontons and simmer 10 minutes.
Lemon Lentil Soup


Ingredients:
vegetable broth, chicken broth, water, green lentils, red lentils, carrots, tomatoes, diced tomatoes, celery ribs, onion, garlic cloves, olive oil, thyme, sage, salt, pepper, fresh ginger, lemon rind, red wine, red wine vinegar

Directions:
Presoak lentils and rinse or directly boil.
Bring to boil the 4 cups of water and reduce to medium; add the lentil and start to cook for 15 minutes on medium.  Add stock and cook further.
Simultaneously in a fry pan heat olive oil and add all spices and vegetable (except tomato and lemon rind] and cook on high for 3 - 5 minutes.
Add wine and deglaze pan; add tomatoes and lemon rind.
Once tomatoes soften combine the mixture with the now boiling lentil and stock and cook until lentil reaches its desired tenderness.
Barbecued Grilled Vegetables


Ingredients:
chicken broth, dried oregano, garlic, olive oil, pepper, sweet onions, zucchini, eggplant

Directions:
In a small bowl, combine first 6 ingredients and mix well using a wire whisk.
Spread onion slices on a baking sheet and cover with next 3 ingredients; brushing vegetables with half the broth mixture. Coat grill rack with cooking spray and spread vegetables (cut side down] on grill rack over medium-hot heat and close lid, cooking for 5 minutes.
Baste with remaining broth mixture and turn vegetables, grilling an additional 7 minutes or until tender.
Serve immediately.