xiaoxl/recipe_data huggingface dataset:
Cheesy Caesar Salad Dressing


Ingredients:
romaine lettuce, extra virgin olive oil, garlic cloves, anchovy fillets, Worcestershire sauce, dry mustard, fresh lemon juice, cider vinegar, wine vinegar, fresh ground black pepper, coarse sea salt, eggs, parmesan cheese, parmesan cheese

Directions:
Bake bread cubes 8 min 325 degrees and then fry lightly in some of the olive oil and garlic, as needed. Toss until crispy and golden.
Set aside to drain on paper towels.
Crush the garlic cloves and salt into a paste in a large wooden salad bowl, using the back of a wooden salad serving spoon.
Add the anchovies and do the same. Add the Worcestershire sauce, dry mustard, lemon juice and pepper. Whisk in the remaining oil until thoroughly combined.
Add the grated Parmesan cheese and whisk again until combined.
Add the coddled eggs and whisk until blended toss.
Add lettuce and toss until coated Top with shaved or shredded Parmesan cheese. Serve.
* To Make Coddled Eggs: Put egg (in the shell] in saucepan of room temperature water. Bring water to a simmer and simmer 1 minute. Drain and cool egg immediately by running cool water over it. It will be soft and the white still runny.
Adding the eggs is optional but oh so good.
The volumes have ranges to play with your own palette.
Reserve left over dressing as it will keep for weeks.
Salmon Tacos
Category: main-dish
By jenthevideogirl

I am a newlywed and made these tacos after I had something similar at a restaurant in town. My husband loved them and thinks I am a brilliant chef and a perfect wife!

Ingredients:
2 tablespoons butter
2 tablespoons lemon juice
1 dash Cajun seasoning
4 (3 ounce) fillets salmon fillets, thawed if frozen
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
1  tomato, diced
¼ cup diced red onion
¼ cup chopped fresh cilantro
8  corn tortillas
½ cup shredded mild Cheddar cheese
½ cup sour cream  (Optional)
½ cup guacamole  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Microwave butter in a small microwave-safe bowl until melted, 20 to 30 seconds. Whisk in lemon juice. Add Cajun seasoning. Place salmon fillets in a shallow baking dish. Drizzle butter mixture over salmon. Bake salmon in the preheated oven until cooked through, about 20 minutes. Flake into smaller pieces with a fork. Mix corn, black beans, tomato, red onion, and cilantro in a bowl to make salsa. Arrange corn tortillas on a baking sheet. Warm tortillas in the preheated oven for about 5 minutes. Divide salmon, salsa, and Cheddar cheese among warm tortillas. Wrap up and serve with sour cream and guacamole.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 8 tacos

Calories: 650.4
Fat: 30.6 g
Saturated fat: 13 g
Carbohydrates: 67.6 g
Sugars: 5.4 g
Dietary fiber: 14.5 g
Protein: 32.3 g
Cholesterol: 84.5 mg
Sodium: 979.6 mg
Russian Black Bread
Category: bread
By Mary

I have been looking for a good Russian Black Bread recipe. This one is the closest I have come. The vinegar adds a bit of a bite, but believe me, with cheese it is marvelous.

Ingredients:
1 ½ cups water
2 tablespoons cider vinegar
2 ½ cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons margarine
2 tablespoons dark corn syrup
1 tablespoon brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
1 tablespoon caraway seed
¼ teaspoon fennel seed  (Optional)
2 teaspoons active dry yeast

Directions:
Place ingredients into the bread machine in order suggested by the manufacturer. Use the whole wheat, regular crust setting. After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

Prep time: 15 mins
Cook time: 3 hrs
Total time: 3 hrs 15 mins
Yields: 1 1 1/2 pound loaf

Calories: 158.8
Fat: 2.6 g
Saturated fat: 0.5 g
Carbohydrates: 30 g
Sugars: 2.2 g
Dietary fiber: 2.7 g
Protein: 4.4 g
Sodium: 222.4 mg
Rachael Ray's Leek and Potato Soup


Ingredients:
leeks, extra virgin olive oil, bay leaf, potatoes, chicken broth

Directions:
Cut leeks in half length-wise & slice in 1/2" slices.  Soak in water to clean.
Heat soup pot over medium heat.
Add EVOO, leeks, bay leaf and salt and pepper.
Thinly slice potatoes and add to pot as you go.  Salt and pepper again if necessary.
Add broth.  Cover pot and bring to boil.  Uncover and simmer 12-15 minutes until the potatoes are tender.  Break up potatoes to thicken the soup.
Remove bay leaf.  Serve.
Potatoes With Garam Masala and Spicy Tomato


Ingredients:
yukon gold potato, asafoetida powder, onion, garlic cloves, fresh ginger, turmeric, ground coriander, ground cumin, cayenne, cold water, plum tomatoes, garam masala, salt, fresh cilantro

Directions:
Scrub potatoes.  Place in a medium pot and cover with water.  Bring to a boil over high heat; reduce heat to low and cover.  Simmer until fork-tender, about 25 minutes.  Drain and rinse in several changes of cold water and let stand.
When potatoes are cool enough to handle, peel and cut into 1/2-inch cubes.  Place in bowl and toss with 2 tablespoons of the oil.
Heat remaining oil over medium-high heat in a medium saucepan or skillet.  When hot, add asafetida, stir and let sizzle for 30 seconds.  Add onion and saute until it begins to brown, about 5 minutes.  Add the garlic and ginger, stir and cook 3 minutes.
Add the potatoes, turmeric, coriander, cumin and cayenne.  Stir well to coat the potatoes and add 1/3 cup cold water.
Add tomatoes, stir, cover and cook 10 minutes, stirring once after 5 minutes.
Mix in garam masala, salt and cilantro.
Serve.
Dry and Spicy Curry


Ingredients:
ghee, onion, curry powder, red chili powder, hot green chili pepper, salt, water

Directions:
Heat the ghee or oil in a pan and stir-fry the onion over moderate heat until crisp and light brown. Do not burn. Add the curry powder, chili, and the cooked meat or fish and mix well. Add the salt and water and cook for 5 minutes as a rich, brown sauce develops.
Serve warm with rice.
Chicken and Sweet Potato Curry


Ingredients:
all-purpose flour, curry powder, salt, boneless skinless chicken breast, sweet potatoes, mild chile

Directions:
In a heavy-duty plastic zip-lock bag, add the flour, curry powder, and salt; shake to mix.
Add in the chicken; seal bag, shake until the chicken is evenly coated.
Heat oil in a large nonstick skillet over medium-high heat.
Add in the chicken; stir-fry for 2-3 minutes or until browned.
Stir any remaining flour mixture into the apple juice.
Add apple juice, sweet potatoes, and chili to the chicken; stir.
Cover and cook 10-15 minutes, stirring occasionally, until the chicken is no longer pink and potatoes are tender.
Stir in jelly until melted.
Serve over hot cooked couscous.
Leprechaun's Latte


Ingredients:
vanilla, skim milk, irish cream

Directions:
Brew 175-235 ml (6-8 oz.] of Van Houtte Holiday Blend coffee directly into a 415 ml (14 oz.] mug.
While the coffee is brewing, warm the milk using a milk frother.
When coffee is ready, add 120 ml (4 oz.] of warm milk to coffee.
Add the Irish cream liqueur.
Top with whipped cream.
Fried Spicy Drum Stick/ Wings With Fish Sauce


Ingredients:
chicken drumsticks, fish sauce, garlic, onion, salt, butter, garlic, black pepper, sugar, fresh lemon juice, fish sauce

Directions:
Wash drum sticks/ wings & let it dry for a while.
Mix all ingredients of seasoning & apply to drum sticks/ wings & let sit for at least 30 minutes.
Heat pan with cooking oil then fry until it brown or cooked inside. Reduce heat accordingly to avoid burning outside.
Dressing: Mix fish fauce, lemon juice, sugar & pepper until sugar dissolved. (*].
Right after drum sticks/ wing cooked, get another small pot or pan, heat the pan. Put butter into pan until it melted, add garlic and mix (*] above into it until it's boiling.
Pour this dressing all over the fried drum sticks/ wings.
Serve with white rice or any salad.
Cape Cod Biscuits
Category: bread
By MARY A. PUTMAN

This is a different change of pace from ordinary biscuits, colorful for the holidays, and so easy to make.

Ingredients:
4 cups biscuit baking mix
1 ½ cups milk
⅓ cup whole berry cranberry sauce

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet. Use a fork to lightly blend the biscuit mix and milk in a large bowl. With spoon, drop 16 biscuits onto prepared baking sheet.  Make a small depression in the center of each biscuit. Bake in preheated oven until golden brown, 10 to 15 minutes. Just before serving, evenly fill the depression in each biscuit with cranberry sauce.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 16 biscuits

Calories: 142.2
Fat: 5 g
Saturated fat: 1.5 g
Carbohydrates: 21.7 g
Sugars: 3 g
Dietary fiber: 0.6 g
Protein: 2.9 g
Cholesterol: 1.8 mg
Sodium: 388.5 mg
Beet Risotto


Ingredients:
chicken broth, extra virgin olive oil, arborio rice, red beets, onion, garlic, dry red wine

Directions:
Preheat the oven to 425 degrees.
In a medium pot, warm the broth over medium heat.
In a large skillet or medium dutch oven, heat 3 tablespoons olive oil over medium high heat.
Stir in the rice to coat with the oil, toast for 2 minutes.
Add the beets, onion and garlic and cook until softened, about 5 minutes.
Pour in the wine and cook until absorbed into the rice, then begin adding broth a couple of ladles at a time, stirring with each addition, until the rice is cooked, about 20 minutes.  Season with salt and pepper.
While the risotto is cooking, you can roast 1 pound trimmed asparagus (cut on diagonal into 1 inch pieces] with tossed with olive oil and seasoned with salt and pepper in a 425 degree oven for 10 minutes.
Serve shallow bowls of beet risotto - garnish with feta & asparagus if desired.
Honey Garlic Chicken with Rosemary
Category: meat-and-poultry
By Linette Gall Kalbach

A succulent, moist, easy-to-make chicken.

Ingredients:
3 tablespoons butter
1 ½ tablespoons garlic powder
2 teaspoons rosemary
salt and ground black pepper to taste
½ cup honey
6  skinless chicken thighs

Directions:
Preheat oven to 375 degrees F (190 degrees C). Melt butter in a large saucepan over medium heat. Add garlic powder, rosemary, salt, and pepper; simmer until flavors combine, about 1 minute. Stir in honey; bring to a boil. Reduce heat to low. Dip chicken into sauce, 1 piece at a time, until coated. Place chicken on a 9x13-inch baking pan; pour remaining sauce over chicken. Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven; immediately turn over chicken with tongs to coat the top with sauce.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 chicken thighs

Calories: 301
Fat: 14 g
Saturated fat: 5.9 g
Carbohydrates: 25 g
Sugars: 23.7 g
Dietary fiber: 0.4 g
Protein: 19.9 g
Cholesterol: 86.2 mg
Sodium: 134.3 mg
Wonderful Pork Chops Dinner


Ingredients:
zucchini, onion, mushroom, mushroom, red ripe tomatoes, orzo pasta, extra virgin olive oil, butter, margarine, salt, garlic powder, pepper, Worcestershire sauce, water, flour, parmesan cheese

Directions:
Turn oven onto BROIL.
In a med/heavy sauce pan bring chicken stock to boil.
Season chops with salt pepper Italian paprika garlic and Worcestershire sauce and set aside.
Prepare zucchini, squash, tomatoes, mushrooms and onions and put into the ziplock bag (except mushrooms for orzo].  Season veggies in bag with all seasonings garlic powder, salt, pepper, paprika, Italian Seasoning (use lots of this] once all seasonings are in the bag drizzle with olive oil ( about 2 tbsp] seal bag and turn bag to coat veggies well. Pour veggies onto baking pan and spread out. Place in oven on the bottom rack set in the lowest spot. Let veggies roast for 20 minutes and use a spoon to stir then roast for another 10 minutes or more, depending on how fast your stove cooks. VEGGIES SHOULD BE VERY TENDER.
Once you put veggies into oven, broth should be boiling, dump orzo and diced mushrooms into water and stir. add any seasoning now ( salt pepper etc.].  Reduce heat to medium and stir occasionally. Once orzo has softened and broth is reduced add in about 2-3 tablespoons of the butter. turn off heat and cover.
I a deep skillet (I use a 10-inch iron] heat 2 pan turns of OO.   Place chops in the pan and sear on both sides until nice and brown but not done. Remove chops from the pan and pour in the marinade and 1/2 cup of water. bring to a boil and add chops back to pan. reduce heat to medium and keep liquid level at least 1/2 way up the chops until veggies are done.
When veggies are done, remove chops from liquid and drain. I add a little flour to thicken the liquid and use it as a thin sauce for the orzo.
Plate all items and sprinkle with Parmesan cheese.
Cauliflower Potato Soup
Category: soups-stews-and-chili
By AMYL22

A yummy cauliflower and potato soup that tastes just like potato soup. Serve topped with shredded cheese.

Ingredients:
1 head cauliflower, stemmed and chopped
2 large red potatoes, cut into 1-inch pieces
5  baby carrots, cut into 1/2-inch slices, or more to taste
2 teaspoons dried onion flakes, or to taste
water, or as needed
1 cube chicken bouillon
1 (10.75 ounce) can  condensed cream of chicken soup
½ cup milk
½ (8 ounce) package cream cheese
1 tablespoon bacon bits, or more to taste
¼ cup chopped fresh parsley, or more to taste
½ cup shredded Cheddar cheese

Directions:
Stir cauliflower, potatoes, carrots, and onion flakes together in a pot; add enough water to cover and stir in chicken bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes. Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir cream of chicken soup, milk, cream cheese, and bacon bits into vegetable mixture. Cook on Low, stirring occasionally, for 2 1/2 hours. Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese.

Prep time: 15 mins
Cook time: 3 hrs 10 mins
Total time: 3 hrs 25 mins
Yields: 4 servings

Calories: 415.6
Fat: 20.3 g
Saturated fat: 11 g
Carbohydrates: 45.8 g
Sugars: 7.5 g
Dietary fiber: 6.9 g
Protein: 15.9 g
Cholesterol: 55.6 mg
Sodium: 1087.3 mg
Ragout De Boulettes Canadian Meatballs


Ingredients:
onion, bacon grease, ground pork, celery, allspice, cinnamon, clove, flour, salt, pepper, beef broth, flour

Directions:
Brown finely chopped onion in bacon grease.
Add to ground pork along with celery, allspice, cinnamon, and cloves.
Shape into balls about 1-1/2 inches in diameter.
Roll in seasoned flour (flour, salt, and pepper combined].
Drop meatballs into boiling beef broth.
Reduce temperature; simmer for 1 hour.
Thicken remaining stock with browned flour; season to taste.
NOTES FOR THE COOK:
You may make beef stock or use boullion cubes and water.
Browned flour is something our Mothers and Grandmothers made. It is very simple to make by just stirring several tablespoons of flour back and forth in a dry medium hot skillet. This type of flour will not thicken as quickly as plain flour because the heat breaks down the starch cells. It takes 3 tablespoons of browned flour to do the work of 1-1/2 tablespoons of plain flour. 'Flour may be browned in a hot oven' is what recipe says; I don't know about that; I think it could burn pretty easy.
Yolkless Egg Salad
Category: salad
By julietdavis

Low-cholesterol version of a family favorite. Everyone will love it. It took me a long time to perfect this recipe for egg salad lovers who need to watch their cholesterol and want full flavor. Like me! Enjoy!

Ingredients:
1 teaspoon vegetable oil
10 ounces egg substitute (such as Egg Beaters®)
12  hard boiled eggs, yolks discarded and egg whites chopped
7 ounces mashed potatoes
⅓ cup mayonnaise
6  green onions, diced
1 stalk celery, chopped
1 tablespoon spicy brown mustard, or more to taste
⅓ teaspoon chili powder
⅓ teaspoon garlic powder
1 dash balsamic vinegar
salt and ground black pepper to taste

Directions:
Heat vegetable oil in a skillet over medium heat. Cook and stir egg substitute in hot oil until set, about 5 minutes. Transfer scrambled egg substitute to a plate and refrigerate until chilled. Stir chilled egg substitute, chopped egg whites, mashed potato, mayonnaise, green onions, celery, mustard, chili powder, garlic powder, balsamic vinegar, salt, and black pepper in a bowl until combined.

Prep time: 15 mins
Cook time: 5 mins
Total time: 50 mins
Yields: 10 servings

Calories: 82
Fat: 6.4 g
Saturated fat: 1 g
Carbohydrates: 1.7 g
Sugars: 0.8 g
Dietary fiber: 0.3 g
Protein: 4.7 g
Cholesterol: 2.8 mg
Sodium: 133.4 mg
Ultimate Cappuccino Cheesecake


Ingredients:
graham cracker squares, unsalted butter, Splenda sugar substitute, ground cinnamon, light cream cheese, mascarpone cheese, sugar, all-purpose flour, vanilla extract, heavy whipping cream, ground cinnamon

Directions:
Heat oven to 325°F.
Wrap bottom and sides of 9-inch springform pan with wide heavy-duty foil.
Place the crackers into a sealable plastic bag and use a rolling pin to crush them or use a food processor to do the crushing. Crush the crackers into evenly ground crumbs. In medium bowl, stir together crumbs, sugar, 1 tsp cinnamon and melted butter until crumbs are evenly moistened. Press evenly into bottom and 1 inch up sides of pan. Bake 8-10 minutes or until set; cool on wire rack.
In large bowl, beat cream cheese, mascarpone cheese and sugar at low speed 2 minutes or until smooth. Beat in flour. Beat in 4 of the egg whites just until combined; repeat with remaining 4 egg whites. Scrape down sides of bowl. Beat in vanilla just until blended.
Reserve 2 cups batter in another medium bowl. In small bowl, combine coffee in 3 tablespoons of the heavy cream; stir into reserved batter.
Stir remaining 1 tablespoon heavy cream and 2 teaspoons cinnamon into batter in large bowl until completely blended; pour into crust. Place pan in large shallow roasting or broiler pan. Fill with enough hot tap water to come halfway up sides of springform pan.
Bake 40 minutes. Carefully slide out oven rack several inches. Pour reserved coffee batter evenly over cheesecake. Bake additional 35 minutes or until edges are slightly puffed and top is dry to the touch. Center should move slightly when pan is tapped. Turn oven off and let cake sit in oven with door ajar and cool for 30 minutes. Remove cake from water bath; remove foil. Place on wire rack; continue to cool to room temperature, about 2 hours. Refrigerate at least 6 hours before serving.
Roasted Brussels Sprouts With Sriracha Aioli


Ingredients:
Brussels sprout, olive oil, mayonnaise, sriracha sauce

Directions:
Preheat oven to 350.
In a baking dish add the Brussels sprouts and toss with olive oil until well coated and season with salt and pepper. Cook for 20 to 25 minutes, so the Brussels are still firm. Serve with dipping sauce as a main dish or appetizer.
Sriracha Aioli:
Mix the ingredients in a small bowl and let sit in refrigerator until ready to use.
Creamy Cauliflower Casserole


Ingredients:
head cauliflower, butter, margarine, flour, milk, salt, pepper, herb seasoned stuffing mix, reduced-sodium chicken broth, butter, margarine

Directions:
Preheat oven to 350 degrees.
Break cauliflower into small pieces and cook until just tender.  Drain and place in a shallow 2-quart casserole.  Melt butter in a medium saucepan.  Stir in flour and cook together a few minutes while stirring.
Remove from heat and blend in milk.  Bring to a boil, stirring constantly, and simmer until thickened.  Stir in salt and pepper.  Pour over cauliflower in casserole.  Combine the last three ingredients and spoon on top, pressing down if necessary.  Bake at 350 degrees for 30 minutes.
NOTE:  Broccoli can also be substituted for the cauliflower.
Only 4 Ingredients Peach Cobbler


Ingredients:
honey, cinnamon, granola cereal

Directions:
Rinse off fresh peaches, slice & quarter., Pour honey into pot, add peaches & sprinkle with cinnamon., Cover with lid until it starts to bubble, stir, put on low heat., Stir in the granola, turn off heat, cover with lid, leave on for 5 minutes., Serve into small bowls, serves 6, Healthy & Delicious!
Yellow Split Pea Soup


Ingredients:
chicken broth, cold water, ham bone, onions, leek, butter, fresh chives

Directions:
Rinse the peas under cold water very well. Pick out any discoloured peas and discard.
Fill a large pot with water and chicken broth.
Add in the ham bone or salt pork and half of the onions; bring to a boil (skim off any froth or scume that gathers on top] simmer partially covered until the peas are tender but not falling apart (about 1 - 1-1/2 hours].
Cook the leeks and the remaining onions in butter in a large skillet over medium heat, stirring until softened (about 10 minutes].
Add to the soup with the chives, salt and pepper; continue to simmer (partially covered] until the peas are falling apart and the soup is thickened (about 1 - 1-1/2 hours].
Remove the ham bone, then shred any meat on the bone and return the meat to the pot.
Ladle hot soup into bowls and drizzle a small amount of whipping cream on top of the soup if desired.
Chipotle Mac and Cheese
Category: main-dish
By Krisha Stevens

This macaroni and cheese is smoky, spicy, and absolutely delicious. You can adjust the spice level by adding more or less chipotles.

Ingredients:
1 (16 ounce) package elbow macaroni
3 cups whole milk
½ cup butter
½ cup minced onion
4 cloves garlic, minced
3  chipotle chiles in adobo sauce, finely chopped
6 tablespoons all-purpose flour
1 teaspoon paprika
salt and pepper to taste
2 cups shredded extra-sharp Cheddar cheese
1 cup shredded Monterey Jack cheese

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray, and place the macaroni into the bottom of the dish. Heat milk in a saucepan until hot but not boiling. Melt butter in a saucepan, and cook and stir the onion, garlic, and chipotle chiles until the onions are translucent, about 5 minutes. Whisk in flour, 1 tablespoon at a time, and let cook for about 3 minutes, whisking constantly to avoid burning. Whisk in the hot milk, 1/2 cup at a time, and stir in paprika, salt, and pepper. Bring the mixture to a simmer (do not boil), whisking constantly until thickened, about 2 minutes. Whisk in the cheeses, about 1/2 cup at a time, and stir until the cheeses have melted and the sauce is thick and smooth. Pour the sauce over the macaroni in the baking dish, and stir gently to combine. Cover the dish with foil. Bake covered until the dish is bubbling and the macaroni has absorbed some of the sauce, about 40 minutes. Uncover, and bake until golden brown on the edges, 10 to 15 more minutes.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 12 servings

Calories: 383.5
Fat: 19.7 g
Saturated fat: 11.9 g
Carbohydrates: 36.1 g
Sugars: 3.8 g
Dietary fiber: 2.1 g
Protein: 15 g
Cholesterol: 54.6 mg
Sodium: 263.6 mg