xiaoxl/recipe_data huggingface dataset:
Asparagus and Zucchini Sauté


Ingredients:
butter, garlic cloves, leek, mushrooms, asparagus, zucchini, tomatoes, fresh parmesan cheese

Directions:
Cut off stalk ends of asparagus and throw away. Cut off tips and reserve in bowl. Cut the remaining stalk in halves or thirds (your discretion].
Slice the zucchini in half and then slice up in bite-size chunks.
Melt the butter in a frying pan.
Add finely chopped garlic, slice leeks and sauté until browned.
Add mushrooms to the fry pan and sauté for 3-5 minutes.
Add asparagus (except for tips] and zucchini to the fry pan.
Add salt and fresh ground black pepper.
Cover and simmer until tender; about 10 minutes.
Add tomatoes and asparagus tips and cook for a further 5 minutes until the tomatoes are cooked but not mushy.
Garnish with grated fresh parmesan cheese.
Hortopita


Ingredients:
all-purpose flour, salt, baking powder, extra virgin olive oil, leeks, onion, scallions, spinach, parsley, mint, dill, feta cheese, fresh ground black pepper, salt

Directions:
Preheat the oven to 400 degrees F. Butter the bottom and sides of two 12-by-18-inch baking sheets.
In a food processor, combine the flour, salt, and baking powder. Add 1 cup cold water and 2/3 cup olive oil, and process until smooth. Remove the dough from the food processor, knead it into a ball with your hands, and wrap loosely in plastic film. Let it sit for 10 minutes or until ready to use.
In a large sauté pan, heat 1/2 cup of the oil over medium heat. Add the leeks, onion, and scallions, and sauté until soft, about 5 minutes. Add the spinach, and sauté, stirring until slightly soft, about 3 minutes.
Using a slotted spoon, transfer the vegetables to a medium bowl, and add the parsley, mint (if using], dill, feta cheese, and salt and pepper. Taste, and adjust the seasonings if necessary.
Divide the dough into 4 pieces. On a floured surface, roll out each piece of dough into a very thin rectangle. Brush each piece with the remaining oil, and spread 3/4 to 1 cup of filling along the length and center of each rectangle. Starting at one long side of each rectangle, roll the dough around itself to enclose the filling.
Place the rolled dough seam-side down on the baking sheet, bending each piece to form a spiral. Brush with olive oil, and prick the surface here and there with a fork to allow steam to vent. Reduce the oven temperature to 375°F and bake until golden, 35-40 minutes. Remove from the oven, and cool slightly, cut, and serve.
Baked Rib Eye Steaks With Mushrooms


Ingredients:
salt, olive oil, fresh mushrooms

Directions:
Steak Preparation:
Take out steaks from freezer, unwrap. You might have to dip in cold water to loosen the tray and packing from meat.Do not leave the meat in the water, dip only and pull off.
Spray Pam in non stick baking pans.
Put two steaks in each pan.
Season each steak.
Preheat oven 400*.
Drizzle 1/2 teaspoons olive oil over each steak.
Mushroom Preparation:
Spray Pam in non-stick pan and add mushrooms.
Salt as desired.
Drizzle  1 teaspoons olive oil over the mushrooms, toss with spatula to mix.
Place the steak pans and the mushrooms pans in the oven.
Cook 20 minutes for medium rare, 25 minutes for medium to well. Do not turn the steaks.
Do not cover.
Turn the mushrooms once during the cooking process.
Note: Cooking time will determine the thickness of the meat. I have done this with Buffalo steaks (never cook them well done.] I have also cooked Elk steak in this way.
I can have supper on the table in 30 minutes. This recipe gives me time to make a salad and potatoes or pasta.
Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze


Ingredients:
all-purpose flour, baking powder, salt, baking soda, pumpkin pie spice, orange zest, eggs, white sugar, pumpkin puree, butter, margarine, milk, half-and-half cream, dark rum, raisins, butter, butter, rum, sugar, water

Directions:
Set oven to 350 degrees.
Set oven rack to second-lowest position.
Generously grease a Bundt pan.
In a bowl sift together flour, baking powder, baking soda, pie spice and orange zest; set aside.
In a large bowl, beat eggs until light and fluffy (about 5 minutes].
Beat in sugar until well blended.
Beat in pumpkin and melted butter until combined.
In a small cup or bowl combine the rum and milk; add alternately with the flour mixture into the pumpkin mixture until combined.
Stir in raisins.
Transfer the batter to prepared Bundt pan.
Bake for about 55-60 minutes, or until cake tests done.
Cool completely before glazing.
To make glaze: Combine all the ingredients in a small heavy-bottomed saucepan; bring to a boil.
Boil the mixture for about 3 minutes, stirring/whisking constantly.
Remove from heat and cool slightly.
Drizzle over cooled cake.
Goetta


Ingredients:
ground beef, ground pork, sausage, water, pinhead oats, steel cut oats, onion, bay leaf, salt, pepper

Directions:
In a large pot bring water to a boil and add oats, salt and pepper-reduce to a simmer, cover and cook for 2 hours.
Add meat, onion, spices and cover, cooking for 1 hour more.
Pour into pan/s-cool and then refrigerate.
Turn out, slice and fry until brown in a bit of butter or oil.
Pork Tenderloin Red Cabbage Wraps


Ingredients:
red cabbage, brown rice, corn, tomatoes, cucumber, cilantro, olive oil, Tabasco sauce

Directions:
Dice the pork tenderloin, peaches and chop cilantro.
Heat up olive oil and fry the pork tenderloin dices over medium heat for 10/15 minutes.
Then add the diced peaches and cooked/cooled brown rice.
Stir-fry for about 5 minutes over medium heat. Add the chopped cilantro the last 1 or 2 minutes and continue stir-frying.
Chop the cucumber and tomatoes into small cubes and put in a bowl together with the corn.
Drizzle some olive oil and chopped cilantro; mix well.
Peel off larger cabbage leafs and set aside.
Stuff the cabbage leafs as preferred, roll up and pinch with a toothpick.
Fish Florentine


Ingredients:
floury potatoes, milk, butter, flour, Dijon mustard, cheddar cheese

Directions:
Cut the potatoes into chunks and rinse.
Boil in plenty of salted water until tender.
Drain.
Heat 50ml of the milk with half of the butter.
When the butter has melted, mash the mixture into the potatoes until smooth.
Beat with a spoon, adding extra milk if needed, until light and fluffy.
Set aside but keep warm.
Half fill a pan with water and boil.
Add salt and the spinach.
Boil for one minutes, then drain and squash as much water out of the spinach as possible.
Keep warm.
Meanwhile, make the cheese sauce by melting the remaining butter in a pan over medium heat.
Stir in the flour and gradually add 250ml of milk, stirring continually to make sure you get a smooth sauce.
Once the mixture comes to a boil, lower the heat and leave to simmer for a few minutes.
Season with salt, pepper and mustard.
Add the cheddar cheese and stir until it is melted.
Dust the fish with flour, shaking off any extra.
Heat the oil in a frying pan and, when it is hot, lay out the fish.
Cook for 2-4 minutes a side, depending on how thick the fillet is.
To serve, divide the spinach between two warmed plates.
Place the fish on top and cover with the sauce, adding mashed potato on the side.
Filled Custard with Fresh Fruit


Ingredients:
sugar, cornstarch, nutmeg, milk, half-and-half, vanilla

Directions:
Combine sugar, cornstarch and nutmeg in top of double boiler.
Gradually whisk in milk, half and half, yolks and vanilla until smooth.
Set over simmering water.
Stir until thick (10 minutes].
Cover and continue cooking 10 minutes.
Spoon custard into two 1-cup molds.
Refrigerate until firm, about 4 hours.
Invert custard onto plates.
Top with fresh fruit.
Poached Pears in Sauternes


Ingredients:
pears, orange, juice and zest of, white wine, water, honey, sugar, vanilla pod, cinnamon stick, cloves

Directions:
Using a small, sharp knife, score a zigzag pattern in the skin around the top of each pear, working downwards from the stalk.
Leaving the zigzag skin at the top in place, peel the rest of each pear very thinly so as to preserve their shape.
Remove the core from the base, using a corer or a small melon baller.
Combine all the ingredients in a saucepan big enough to hold everything, including the pears.
Set over a medium heat until the liquid comes to the boil, then reduce the heat so that it is barely simmering.
The cooking time will vary according to the ripeness of the pears.
Very ripe pears will only take 5 minutes; much less ripe fruit will need up to 15 minutes.
As soon as they are ready, turn off the heat.
Transfer the pears with their poaching syrup to a bowl and leave at room temperature until needed.
Serve one or two pears on each plate with a little orange zest and some syrup.
Patriotic Fruit Pizza


Ingredients:
butter, sugar, vanilla extract, baking powder, flour, milk, light cream cheese, powdered sugar, vanilla extract, skim milk, lemon juice, blueberries, strawberry

Directions:
Preheat oven to 400., Combine crust ingredients and mix well., Pour into greased 15 x 10 x 1 baking sheet or jelly roll pan, spreading evenly., Bake for 7 - 10 minutes., Meanwhile, combine cheese ingredients and blend until smooth., Pour over crust when it comes out of the oven, spreading even., Place fruit over cheese., Chill for an hour and serve.
French Toast Bars


Ingredients:
eggs, skim milk, salt, powdered sugar

Directions:
In a small bowl, beat eggs, milk and salt; set aside.
Spread preserves on four slices of bread; top with the remaining bread.
Trim crusts; cut each sandwich into three strips.
Dip both sides in egg mixture.
Cook on a lightly greased hot griddle for 2 minutes on each side or until golden brown.
Dust with powdered sugar.
Onion and Rice Casserole


Ingredients:
water, salt, long-grain white rice, butter, yellow onions, swiss cheese, half-and-half cream

Directions:
Put the water in a saucepan and add 1 tsp salt. Bring to a boil and slowly add the rice. Reduce heat, cover, and cook for 5 minutes.
Remove from the heat and transfer to a large bowl.
Melt the butter in a large skillet. Add chopped onions and cook over medium heat until they are shiny and soft, about 5-6 minutes.
Place onions in bowl with the rice. Add the grated cheese and the half & half (or milk].
Stir to mix well. Taste and correct the seasoning, add up to 1/2 tsp more salt if needed.
Spread mixture into a baking dish and bake for 50 to 60 minutes, until lightly golden on top.
Almost Cheese Danish Turnovers


Ingredients:
part-skim ricotta cheese, low-fat cream cheese, sugar, cinnamon, butter

Directions:
Preheat oven to 375°F.
Roll out bread with a rolling pin until flattened to about 1/16 of an inch.
Stir together both cheeses, sugar and cinnamon until smooth.
Brush some of the butter on the edges of the bread.
Mound one half of the cheese mixture in the middle of each piece of bread.
Fold over the bread to form a triangle and enclose the filling. Pinch the edges of the bread firmly together to form a seal.
Arrange in one layer on a small baking sheet and brush the top of each turnover with the remaining butter.
Bake the turnovers in the middle of the oven for 20 to 25 minutes or until pale golden.
Chipotle Chicken Chili - Spicy


Ingredients:
celery, yellow onion, red bell peppers, diced tomatoes, chicken broth, tomato paste, chipotle chiles in adobo, chili powder, cumin, black beans, dark red kidney beans

Directions:
In a soup pot, add celery, onion, red peppers, canned tomatoes, chicken broth, tomato paste, pureed chipotle chili (puree in blender with the adobo sauce. It might work better if you add some of the chicken broth], chili powder and cumin. Cook at a low boil for an hour or so.
Puree half a can of dark red kidney beans in a blender or food processor and add to the soup pot. Add the remaining 1 ½ cans of kidney beans, red beans and black beans to the pot. Simmer for at least 2 hours.
If it is not “hot” enough add as much Tabasco sauce as you need to achieve the “heat” you desire.
If you are making it a day ahead (If you do the flavors will blend well], turn off the heat and add the chicken. (It works well to use an already cooked rotisserie chicken.] After it cools, refrigerate. When you are ready to serve, heat to boiling. (You don’t want to cook it for very long after you add the chicken to avoid having the chicken fall apart.].
If you plan to serve it right away, add the chicken 15 or twenty minutes before serving and heat to boiling.
Optional:  Serve with grated cheese, cilantro, sliced green onions and sour cream as toppings.
Easy, Creamy Vegetable Soup


Ingredients:
onion, carrot, celery, water, salt, pepper, chicken broth, half-and-half

Directions:
"Simmer onion, carrot and celery in water for 10 minutes or until vegetables are tender. In a blender or food processor; puree all vegetables. Add salt, pepper, chicken broth and cream. Heat before serving, but do not boil."
Cajun Spice Mix


Ingredients:
dried thyme, paprika, brown sugar, ground cumin, dry mustard, salt

Directions:
Mix all ingredients in a bowl.  Makes 1/3 cup.
***Tip --- for every 4 servings (1 lb boneless or 2 lb bone in] meat, poultry  or fish, mix 2 tablespoons Cajun spice mix; 1 tablespoon vegetable oil; and 1 clove minced garlic.  Rub over meat and let stand for 10 minutes.  (Make rub ahead: cover and refrigerate for up to 24hrs].
Za'atar Pull-Apart Rolls
Category: bread
By LauraF

Pull-apart and monkey breads don't have to be sweet! This simple homemade dough is dipped in za'atar (a delicious Middle Eastern herb mix) and baked in a muffin tin. Great served with labneh, olives, and fresh mint for brunch!

Ingredients:
⅔ cup warm whole milk (110 degrees F (43 degrees C))
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
3 ¼ cups all-purpose flour, divided
2 tablespoons olive oil
2 tablespoons salted butter, melted
2  eggs
½ teaspoon fine sea salt
cooking spray
½ cup za'atar, divided
⅓ cup olive oil

Directions:
Combine warm milk, yeast, and sugar in the bowl of a stand mixer fitted with the paddle attachment. Let stand until mixture is foamy, 5 to 10 minutes. Beat milk mixture on low speed. Add 1 cup flour, beating just until combined. Add melted butter, 2 tablespoons olive oil, and 1/2 cup flour; beat until combined. Beat in eggs. Add remaining 1 3/4 cups flour and salt. Beat until a soft, sticky dough forms. Spray a large bowl with cooking spray; add dough. Cover loosely and let rise until doubled in size, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray. Punch dough down gently. Pinch off 36 small pieces of dough and roll into balls. Whisk 6 tablespoons za'atar and 1/3 cup olive oil together in a bowl. Immerse dough balls in oil mixture to coat all sides. Arrange 3 dough balls in each muffin cup. Sprinkle remaining 2 tablespoons za'atar over dough. Cover muffin tin loosely with greased plastic wrap. Let rise until dough balls puff up over the rim of the tin, about 25 minutes. Bake in the preheated oven until puffed up and golden, about 25 minutes. Cool for 5 minutes in the pan. Lift out of the pan and cool briefly on a wire rack, about 5 minutes more.

Prep time: 20 mins
Cook time: 25 mins
Total time: 2 hrs 20 mins
Yields: 12 rolls

Calories: 244.4
Fat: 12 g
Saturated fat: 3 g
Carbohydrates: 28.9 g
Sugars: 1.2 g
Dietary fiber: 2.1 g
Protein: 5.5 g
Cholesterol: 37.4 mg
Sodium: 130.3 mg
Pocket Pizza Dough


Ingredients:
all-purpose flour, milk, baking powder, salt

Directions:
Preheat over to 425 degrees., Combine ingredients in a bowl until the dough leaves the sides., Turn onto a lightly floured surface and knead 10 times., Cover with a bowl for 15 minutes., Make a pizza or pizza pocket and bake for 20 to 25 minutes.
Passover Potato Casserole


Ingredients:
baking potatoes, plain low-fat yogurt, margarine, butter, salt, eggs, feta cheese, water, spinach, paprika

Directions:
Peel and quarter potatoes.
In a large saucepan cook potatoes, covered, in a small amount of boiling water for 25 minutes or until tender. Drain potatoes.
Preheat oven to 425 degrees F.
Mash drained potatoes with a potato masher or beat with an electric mixer on low speed.
Add yogurt, margarine or butter, salt, and red pepper; beat just until combined.
Add eggs; beat with an electric mixer on low speed for 1 minute or until fluffy.
Fold in 1/2 cup of the feta cheese.
In a 12-inch skillet bring the 1/4 cup water to boiling; add spinach to skillet. Toss spinach for about 1 minute or until spinach is slightly wilted; drain. Press out excess liquid. Coarsely chop spinach.
Spread half of the potato mixture into a lightly greased 2-quart rectangular baking dish. Layer spinach on top; sprinkle with remaining feta cheese. Spread remaining potato mixture on top and sprinkle with paprika.
Bake, uncovered, for 15 minutes or until top is lightly browned.
Adana Kebab


Ingredients:
ground lamb, olive oil, salted butter, red bell pepper, yellow onion, garlic cloves, yogurt, red onions, lemon juice, red pepper flakes, ground coriander, cumin, black pepper, kosher salt

Directions:
In a large mixing bowl add lamb and veal., Then add minced bell peppers and onions., Add all spices and mix well., Cover and  put in fridge overnight., Mix red onion,sumac,lemon juice in small bowl cover and put in fridge., Using your hands shape mixture into 6 inch long kebabs and about 2 inches wide., Place on a hot grill and cook for 3-4 minutes on each side., Kebabs will be done when they feel spongy., When done place kebab inside of pita., top with yogurt sauce and sliced red onion mixture., This can also be served with a side of Turkish Pilaf.
Apple - Walnut Loaf


Ingredients:
egg, nonfat yogurt, flax seeds, rolled oats, demerara sugar, vanilla, flour, ground walnuts, baking soda, apples, walnuts

Directions:
Preheat oven to 350F, grease a loaf pan.
In a large bowl, beat egg with yogurt.
Stir in the flaxseed and spelt flakes. Let stand 10 minutes.
Add the brown sugar and vanilla to the yogurt mixture and blend in well.
Whisk together flours, ground walnuts, baking soda, and spice in a medium bowl.
Add the dry mixture to the yogurt mixture and mix to blend, then fold in apple pieces and chopped walnuts.
Bake on the lowest rack of the oven for 55-60 minutes, until it tests done.
Baked Buttery Potato Slices


Ingredients:
margarine, potatoes

Directions:
About an hour before serving, preheat oven to 350 degrees.
In a 12x8” baking dish melt 1/3 cup margarine in the oven.
Slice 6 med. potatoes 1/8” thick and arrange in the melted butter.
Sprinkle with 1 teaspoons salt and a dash of pepper. Bake 40-45 minutes until potatoes are fork tender.
Maple Twists
Category: bread
By JJOHN32

Great for a holiday brunch.

Ingredients:
3 ounces cream cheese, softened
¼ cup confectioners' sugar
2 tablespoons margarine, softened
1 cup packed brown sugar
½ cup chopped walnuts
⅓ cup maple flavored syrup
2 cups baking mix
¼ cup milk
2 tablespoons white sugar
1  egg

Directions:
Preheat oven to 425 degrees F (220 C). Mix cream cheese, confectioner's sugar, and margarine or butter.  Reserve. Mix brown sugar, nuts, and syrup in ungreased 13x9x2 inch pan. Spread evenly. Mix baking mix, milk, white sugar, and egg until dough forms. Beat vigorously 20 strokes. Gently smooth dough into a ball on a cloth-covered board dusted with baking mix. Knead 8 times. Roll the dough out into a 16x9 inch rectangle. Spread with the cream cheese mixture. Carefully fold the dough lengthwise into thirds. Press edges to seal securely. Cut into 16 1-inch strips. Gently twist ends of strips in opposite directions. Arrange on the brown sugar mixture. Bake at 425 degrees F (220 C) until brown, about 15 minutes. Invert on a heatproof serving plate. Refrigerate any remaining rolls.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 16 rolls

Calories: 194.9
Fat: 6.3 g
Saturated fat: 1.8 g
Carbohydrates: 33.2 g
Sugars: 20.4 g
Dietary fiber: 0.2 g
Protein: 2.8 g
Cholesterol: 17.8 mg
Sodium: 337.5 mg
Easy Cheese Whiz Scalloped Potatoes


Ingredients:
potatoes, onion, butter, margarine, milk

Directions:
Spray 9x13 pan with Pam., Peel, slice and arrange potatoes in pan., Slice onion on top and sprinkle with salt and pepper., Place butter on top and add milk., Bake at 350°F for 2 hours., Fifteen minutes before done, mix together mushroom soup and Cheez Whiz., Pour over potatoes and finish baking., Enjoy!
Oatmeal Chocolate Chip Cookies (From Eating Well)


Ingredients:
rolled oats, all-purpose flour, whole wheat pastry flour, ground cinnamon, baking soda, salt, tahini, unsalted butter, granulated sugar, light brown sugar, egg, vanilla extract, chocolate chips, walnuts

Directions:
Position racks in the upper and lower thirds of the oven and preheat to 350° F (I baked at 325F convection]; line two baking sheets with parchment paper.
Whisk oats, all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter with an electric mixer in a large bowl until blended into a paste.
Add granulated sugar and brown sugar; continue beating until well combined (the mixture will still be a little grainy].
Beat in egg, then egg white, then vanilla.
Stir in the oat mixture with a wooden spoon until just moistened; stir in chocolate chips and walnuts.
With damp hands, roll 1 tablespoon of the batter into a ball, place it on the baking sheet and flatten it slightly, but don't let the sides crack; continue with the remaining batter, spacing the flattened balls 2 inches apart.
Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. (Note: I baked mine only about 13 minutes and felt that was too long--you will want to adjust your baking time according to how crispy you like your cookies.].
Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely.
Tomato Barley Soup
Category: soups-stews-and-chili
By Nancy Olsen

I LOVE soup! This is one of my favorites. It has lots of vegetables and is full of flavor. I usually throw in some chopped cabbage. To make this a vegetarian recipe, use vegetable broth for the chicken broth.

Ingredients:
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2 teaspoons minced garlic
2 tablespoons vegetable oil
2 ½ cups water
2  tomatoes, diced
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (10.75 ounce) can  chicken broth
¼ cup uncooked barley
⅛ teaspoon ground black pepper

Directions:
In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender. Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper. Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.

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

Calories: 128.9
Fat: 5.5 g
Saturated fat: 0.8 g
Carbohydrates: 15.3 g
Sugars: 5.6 g
Dietary fiber: 3.7 g
Protein: 4.6 g
Sodium: 455.5 mg
Frozen Bluethongarita


Ingredients:
triple sec, frozen limeade concentrate, blue curacao, coarse salt, lime wedge

Directions:
To blender jar add Tequilla, Triple Sec. limeade, Blue Curacao and ice., Blend until ice is crushed., Rub glass rims with lime and dip into coarse salt., Serve lime wedge for garnish.
Mediterranean Greek Salad
Category: salad
By Heather

This is a great salad to take to a barbeque. All ingredients are approximate, so add more or less of any ingredient depending on your own taste.

Ingredients:
3  cucumbers, seeded and sliced
1 ½ cups crumbled feta cheese
1 cup black olives, pitted and sliced
3 cups diced roma tomatoes
⅓ cup diced oil packed sun-dried tomatoes, drained, oil reserved
½  red onion, sliced

Directions:
In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 130.6
Fat: 8.8 g
Saturated fat: 4.6 g
Carbohydrates: 9.3 g
Sugars: 4.5 g
Dietary fiber: 2.1 g
Protein: 5.5 g
Cholesterol: 25 mg
Sodium: 486.4 mg