xiaoxl/recipe_data huggingface dataset:
Tagliatelle With Salami, Olives and Oven-Roasted Tomatoes


Ingredients:
cherry tomatoes, extra virgin olive oil, garlic cloves, dry white wine, black olives, capers, fresh Italian parsley, tagliatelle pasta noodles, fettuccine pasta

Directions:
Preheat oven to 375°F  Place tomatoes on baking sheet and drizzle with 1 tablespoon olive oil.  Sprinkle with salt and pepper.
Roast until wrinkled and beginning to split, about 30 minutes.  Set aside.
You can prep the rest of the ingredients while waiting if you like.
Cut salami into 1/4 inch strips.
Heat remaining tablespoon of olive oil in large skillet over medium heat.  Add salami and minced garlic, sauté for about 30 seconds and remove.
Add wine to same skillet, simmering about 3 minutes.
Stir in roasted tomatoes, olives and capers, gently toss to coat.  Bring to simmer.
Stir in salami, garlic and parsley.
Cook pasta in boiling salted water al dente.
Rewarm sauce, add pasta and toss.
Aussie Breakfast Egg Mess


Ingredients:
bacon, onion, diced tomato, eggs, cheese

Directions:
Melt some butter or margarine over medium heat in a large frypan.
Add the onion and peppers and cook and stir until the onion is transparent, 5 to 7 minutes.
Stir in the mushrooms and bacon, and cook 2 minutes more.
Remove the frypan from the hotplate and place the vegetable-bacon mixture in a bowl.
Pour the eggs into the same frypan.
Cook and stir gently just until the eggs are soft.
Stir the vegetable-bacon mixture into the eggs.
Season with salt and pepper.
Cook the eggs until firm.
Remove the frypan from the hotplate and stir in the tomato and cheese.
Orange Teriyaki Salmon


Ingredients:
low sodium soy sauce, rice vinegar, honey, fresh ginger, garlic, salmon fillets

Directions:
Preheat oven to 450°.
Combine the first 6 ingredients in an 8-inch square baking dish; stir with a whisk to combine.
Add fish to baking dish; spoon sauce over fish.
Bake at 450° for 15 minutes or until fish flakes easily with a fork, basting occasionally with sauce.
Surimi (Imitation Crab) Salad


Ingredients:
cucumbers, hard-boiled eggs, fresh dill, mayonnaise

Directions:
Cut surimi into 1/2 inch size pieces. Dice the cucumbers and the eggs. Place in a medium sized bowls. Add the corn and dill.
Season with salt and pepper or other spices. Add the mayonnaise and mix together. (This amount of mayo makes a very light coating - you can use more, if you like, but I thought it was fine]. Serve.
You can use different herbs or spices. I actually used Old Bay seasoning instead of salt and pepper. I meant to add some green onions, but forgot.
Macaroni Salad


Ingredients:
macaroni, hard-boiled eggs, onion, celery ribs, mayonnaise, sugar, yellow mustard, white vinegar, celery seed, salt, paprika

Directions:
Cook the macaroni according to directions, drain well.
While pasta is cooking mix up all the dressing ingredients till well blended and set aside.
Chop up all the veggies.
When macaroni has cooled and drained well mix in the dressing (add all of it if you like very creamy salad.if you don't like a lot of dressing leave out about 1/2-3/4 c of the dressing. Remember that as it sets it will soak up some of the dressing.
Refrigerate for at least one hour, the longer you let it set the better the flavor. Overnight is not to long! Servings are approximately Does not include cook time or the chill time.
Gluten Free Dairy Free Almond Poppy Seed Muffins


Ingredients:
cornstarch, sugar, baking powder, salt, canola oil, eggs, poppy seeds

Directions:
Preheat oven to 350 degrees Farenheit. Line 12-cup muffin pan with paper liners.
In small mixing bowl, combine dry ingredients; set aside.
In medium mixing bowl, whisk oil, rice milk, eggs and extract until smooth.  Add dry ingredients and mix just until moistened.  Gently stir in poppy seeds.
Fill prepared muffin cups; sprinkle sliced almonds over tops.  Bake 20-25 minutes or until toothpick inserted in center of a muffin comes out dry.
Plum Salad Dressing


Ingredients:
plum, sugar, ground black pepper

Directions:
Combine all ingredients in a container with a lid.
Shake well and allow flavors to blend for at least an hour before serving with salad.
Easy Plum Cake
Category: fruits-and-vegetables

A super delicious cake, which is a great way of using plums when in-season. A buttery sponge cake is topped with plums, cinnamon, and sugar, before being baked to perfection. Serve with cream or whipped cream.

Ingredients:
¾ cup white sugar
½ cup unsalted butter, at room temperature
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
12 medium Italian plums, halved and pitted
1 ½ tablespoons cinnamon sugar, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan. Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out. Set plums inside batter, cut-side up, and sprinkle evenly with cinnamon sugar. Bake in preheated oven on the lowest rack until a skewer comes out clean, 40 to 50 minutes. Serve warm or cool to room temperature.

Yields: 1 cake

Calories: 303.8
Fat: 13.2 g
Saturated fat: 7.7 g
Carbohydrates: 44.5 g
Sugars: 28.7 g
Dietary fiber: 1.8 g
Protein: 4 g
Cholesterol: 77 mg
Sodium: 99.7 mg
Stuffed French Toast (Cook's Illustrated)


Ingredients:
cream cheese, sugar, cinnamon, nutmeg, unsalted butter, egg, vanilla, salt, flour

Directions:
Microwave the cream cheese (in a large bowl] on high just until softened, 5 to 10 seconds.  Check it.  You'd be surprised how microwave ovens vary.
Stir in 2 tablespoons of the sugar and all of the cinnamon and nutmeg.  Stir till smooth.  Wrap tightly and chill for about 20 minutes.
Meanwhile, adjust oven rack to the middle position.  Heat oven to 200 degrees.  Arrange the bread on a rack set over a rimmed baking sleet.  Bake it until slightly dry, about 15 minutes. (I would say "or stale bread", but if you're familiar with their exhaustive testing approach, it's best to just trust them and do this step.].
Spread the cream cheese evenly over 4 pieces of bread.  Leave a 1/2-inch at the edges. ( If you do not leave the border clear, it will just come out while cooking and be wasted.]  Lightly press the rest of the slices over the top to make 4 sturdy sandwiches.
Melt 2 tablespoons butter.  Whisk it with the milk, egg, vanilla, salt and the remaining 2 T. of sugar.  Slowly whisk in the flour until smooth.  Pour the batter into a large shallow dish.
Slide 2 sandwiches into the batter and soak both sides, about 1 minute per side.  Meanwhile, melt 1 more T. of the butter in a 12-inch non-stick skillet over medium heat until it begins to brown, swirling to coat the pan.
Remove the bread from the batter.  Let excess batter drip back in the dish.  Lay two sandwiches in the hot skillet.  Cook until golden brown on both sides, about 2.5 minutes per side.  Transfer to a wire rack and keep warm in the oven.  Repeat with the other two sandwiches.
Amazing Shrimp Stuffed Mushrooms
Category: appetizers-and-snacks
By Kara Smith

My mom makes these mushrooms every year for the holidays and there are NEVER any leftovers! They are the best stuffed mushrooms I have ever had. I now make them any time I go to a holiday party.

Ingredients:
20 large white mushrooms, stems removed
1 (4 ounce) can small shrimp, rinsed, drained and broken up
½ cup chive and onion flavored cream cheese
½ teaspoon Worcestershire sauce
1 pinch garlic powder, or to taste
1 dash Louisiana-style hot sauce, or to taste
¾ cup grated Romano cheese

Directions:
Lightly grease a 9x13 inch baking dish. Fill a saucepan with water and simmer the mushroom caps over medium heat for 2 minutes, until the mushrooms begin to soften.  Remove the mushrooms with a slotted spoon, drain, and let cool, hollow sides down, on paper towels, for about 15 minutes. While mushroom caps are cooling, combine the shrimp, cream cheese, Worcestershire sauce, garlic powder, and hot sauce in a bowl and stir to blend well. Spoon about 2 teaspoons of the shrimp mixture into the cap of each mushroom and place, stuffing side up, in the prepared baking dish.  Sprinkle the Romano cheese onto each mushroom.  Cover and refrigerate for at least 3 hours or overnight to blend the flavors and firm up the stuffing. Preheat an oven to 400 degrees F (200 degrees C). Uncover the dish and bake the mushrooms in the preheated oven for about 15 minutes, until the cheese is browned and bubbling.

Prep time: 15 mins
Cook time: 20 mins
Total time: 3 hrs 50 mins
Yields: 20 stuffed mushrooms

Calories: 102.7
Fat: 6.8 g
Saturated fat: 4.4 g
Carbohydrates: 2.9 g
Sugars: 1.7 g
Dietary fiber: 0.5 g
Protein: 7.3 g
Cholesterol: 40.7 mg
Sodium: 187.8 mg
Mustard Vinaigrette


Ingredients:
garlic cloves, Dijon mustard, olive oil, canola oil, dried parsley, dried thyme

Directions:
In a small glass bowl, mix the vinegar, garlic, and mustard.
Slowly add the olive oil and canola oil while whisking with a fork.
Add the parsley, thyme, salt and pepper, and adjust seasoning as needed.
Refrigerate in a sealed container (such as a mason jar] until ready to use.
Hearty Western Casserole


Ingredients:
ground beef, whole corn, red kidney beans, colby cheese, milk, chili powder, margarine, cornmeal

Directions:
Combine browned beef, corn, beans, soup, cheese, milk, onion, and chili powder in slow cooker.
Cover. Cook on Low 1 hour (Cook actually on High, check now and then].
While cooking, preheat oven according to biscuit directions.
Dip biscuits in margarine then roll in cormeal.
Bake up to 20 minutes, checking frequently, until browned slightly.
Tear biscuits into pieces, top over bowls of casserole.
Nutty Chocolate Chip Oatmeal Cookies


Ingredients:
dark brown sugar, butter, egg, vanilla, all-purpose flour, oats, baking soda, walnuts

Directions:
Heat oven to 375 degrees.  In a large mixing bowl, beat together brown sugar, butter, egg and vanilla.
Stir in flour, oats and baking soda.  Dough will be stiff.
Stir in nuts and chocolate chips.
Drop by teaspoonfuls onto ungreased baking sheet.
Bake 8 minutes or until light brown around the edges.  Let cool slightly and transfer to wire rack to cool completely.
5 Dozen Cookies.
Sugar Free Lemonade


Ingredients:
grapes, lemon

Directions:
Place all ingredients in the Vita-Mix or other powerful mixer.
Put on the lid and mix at high speed for about a minute.
Serve in an old fashion glass or stemware. Garnish with fresh mint and a cherry with stem.  Or, add some water to the ingredients, reduce the the ice and serve on the rocks.
Cheesy Buffalo Chicken Dip
Category: appetizers-and-snacks
By MLALAK

This hot dip is perfect for a tailgate party or anytime! Shredded chicken, cream cheese, hot sauce and lots of melted cheese create a wonderful buffalo wing flavor on a chip or with veggie sticks.

Ingredients:
2  bone-in chicken breast halves
1 teaspoon olive oil
1 stalk celery, finely diced
1 (8 ounce) package reduced-fat cream cheese
¾ cup blue cheese dressing
¾ cup ranch dressing
⅓ cup hot pepper sauce (such as Frank's RedHot®)
1 cup shredded Cheddar cheese

Directions:
Place chicken breasts in a large saucepan; cover with water. Boil until cooked through, about 20 minutes.  Remove from water, and cool. Pull meat from bones and skin. Shred meat and reserve. Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in large skillet. Stir in celery; cook until soft. Mix in the cream cheese, blue cheese dressing, and ranch dressing. Cook and stir until smooth and creamy. Stir in the shredded chicken and hot sauce. Spoon mixture into an 8x8 baking dish. Sprinkle with the shredded cheese. Bake in preheated oven until golden and bubbly, about 30 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 449.7
Fat: 38.4 g
Saturated fat: 11.2 g
Carbohydrates: 5.1 g
Sugars: 2.8 g
Dietary fiber: 0.2 g
Protein: 18.5 g
Cholesterol: 76.4 mg
Sodium: 886.6 mg
Oven Baked Memphis Style Ribs


Ingredients:
apple cider vinegar, yellow mustard

Directions:
First, we start by preheating the oven to 250 degrees Fahrenheit. Meanwhile, take the spare ribs and wash them thoroughly. Run them under cold water and hand rub both sides.
Remove the thin flap of meat on the back side; the piece that emulates flank steak. After, remove the thin, transparent film also located on the backside of the ribs. THIS IS VERY IMPORTANT! (If you dont, your ribs will be tough and bitter].
Rub a small amount (1 cup total] of apple vinegar over both sides of the ribs. The vinegar draw the pork blood from the meat, and also acts as a tenderizer; and adds flavor.
Sprinkle 3 table spoons of rub seasoning on the front, three on the back, and take about 2-3 minutes to rub it into, and spread thoroughly, on each side.
Place ribs in a baking pan and cover with foil.
Place ribs on a rack positioned in the middle of the oven.
To create the mop, take 1 table spoon of your rub, add 1 cup of apple vinegar, and one table spoon yellow mustard. Mix together well.
After 2 hours of cooking, remove the ribs and drain the juices from the pan. Apply mop mixture lightly to the meaty side of the ribs using a soaked paper towel, etc. When finished, recover with foil, place back in oven on middle rack, reset timer for another 2 hours.
Once the second duration of 2 hours has finished, remove foil, remove ribs and drain the excess juice. Re apply mop lightly. return to over WITHOUT foil covering it. Switch oven to BROIL- High mode and broil for 10-15 minutes (or until you find the outer side crispy enough].
remove from oven, sprinkle remaining table spoon of rub spices over front and back of ribs, and let sit uncovered for approximately 10 minutes.
Enjoy.
Vegetable Soup Explosion--Slow Cooker Version


Ingredients:
red onions, garlic cloves, bell pepper, carrots, celery rib, frozen corn, frozen green beans, fresh spinach, russet potato, water, vegetable broth, sea salt, fresh ground black pepper, ground turmeric, dried oregano, dried tarragon, dried rosemary leaves, red pepper flakes, bay leaf, shell pasta

Directions:
Add all ingredients, except for pasta, to slow cooker in order above.
Cook on low for 8-10 hours or on high for 4-6 hours.
One hour before soup is done, add pasta.
Variations:
This soup is extremely versitle.
You can substitute almost any vegetable in this recipe for another and still get great results.
For a richer soup, replace the water with broth for a total of 6 cups liquid.
Substitute rice or wild rice for pasta.
Add beans (red, black, or lima].
The first time I made this, I used wacky-mac pasta, which is an assortment of different colored and shaped small pasta. It adds a nice color and variety to the soup.
Some of the water cooks out and is absorbed by the pasta. Add more halfway through cooking, if desired.
As is, this recipe makes about 6 two-cup servings.
Hot Ranch Sausage Dip


Ingredients:
breakfast sausage, Rotel Tomatoes, cream cheese

Directions:
Brown sausage with 1 pkg of ranch mix. Drain if needed.
Add cream cheese, rotel, and second pkg of ranch mix. Heat and stir until combined.
Serve warm with chips. I usually put it in a crock pot to keep it warm.
Cooking time and servings are estimated.
French Vanilla Ice Cream


Ingredients:
sugar, Cointreau liqueur, vanilla extract

Directions:
Using an electric mixer, beat the egg yolks until creamy.
Slowly add half the sugar while continuing to beat until the mixture is thick and pale.
Mix in the Cointreau and vanilla.
In another bowl beat the cream until soft peaks form then combine with the yolk mixture.
In a clean dry bowl beat the egg whites until soft peaks form and then slowly beat in the remaining sugar and continue beating until thick and glossy.
Fold 2-3 tablespoons of the cream mixture into the whites to lighten the mix, then gently fold in the rest of the cream mixture.
Spoon into container and cover well.
Freeze until firm, approx 6-8 hours or overnight.
Note: To vary mix you can fold in some chopped dark chocolate or chopped nuts before freezing.
Macaroni Toss


Ingredients:
macaroni, frozen green peas, cheddar cheese, low-fat mayonnaise, Miracle Whip light, onion

Directions:
Cook macaroni as directed on pkg., Cook peas as directed on pkg., Mix cooled macaroni, peas, sheese, gherkins, Miracle Whip and onion., Pour into serving bowl, cover and refrigerate at least 2 hours.
Microwave Cookie


Ingredients:
butter, white sugar, brown sugar, vanilla, salt, flour, chocolate chips

Directions:
In a bowl, mix together the butter, sugars, vanilla, and egg yolk.
Add in the flour and salt.
Mix until combined.
Add in the chocolate chips.
Put the dough into a small microwaveable bowl, ramekin, or coffee cup. Microwave for 40-60 seconds or until the cookie looks done. Best served warm… Enjoy!
Lobster Rolls
Category: seafood
By Starr

I grew up in Nova Scotia where seafood was cheap.  My Mom and grandmothers had some pretty inventive ways of making lobster 'not-boring!'  Now, lobster is a treat and costs a fortune.  I've paid over ten dollars for one of these lobster rolls in Cape Cod and it wasn't half as good or half as big as the ones my Mom taught me to make.  This is a wonderful summer (or winter) treat and makes a fancy luncheon to impress your friends.  (And no, I don't eat the green stuff in the lobster!)

Ingredients:
1 tablespoon butter, softened
4 roll (blank)s hot dog buns or kaiser rolls, split
4 large leaf (blank)s lettuce leaves
1 ½ pounds cooked and cubed lobster meat
2 tablespoons mayonnaise
1 teaspoon fresh lime juice
1 dash hot pepper sauce (e.g. Tabasco™)
2 medium (4-1/8" long)s green onions, chopped
1 stalk celery, finely chopped
1 pinch salt and pepper to taste
1 pinch dried basil, parsley or tarragon

Directions:
Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside. In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart. Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 369.1
Fat: 11.3 g
Saturated fat: 3.3 g
Carbohydrates: 25.2 g
Sugars: 3.4 g
Dietary fiber: 1.5 g
Protein: 39.5 g
Cholesterol: 132.8 mg
Sodium: 963.7 mg
Chicken and Wild Rice Casserole


Ingredients:
water chestnuts, French style green beans, mayonnaise, cheddar cheese

Directions:
Mix all ingredients in a large bowl., Bake in a 9 X 13 pan uncovered for 40 minutes at 300 degrees.
Asian-Inspired Mustard Greens
Category: side-dish
By trepto

I don't know what it is about this combination of flavors, but I could eat these every day. Even though it contains the right ingredients in the right proportions for a teriyaki sauce, which is what I was aiming for originally, to describe the flavor as such would be inaccurate. I'm usually perfectly happy with this and a bowl of rice as a meal in itself, but when I'm forced to share, it pairs well with roasted chicken or just about any kind of pork.

Ingredients:
1 tablespoon sesame seeds  (Optional)
1 teaspoon Asian (toasted) sesame oil
6 cups washed and chopped mustard greens
¼ cup water
1 teaspoon minced garlic, or to taste
1 tablespoon soy sauce
2 teaspoons Japanese rice wine (mirin) vinegar
1 teaspoon sake  (Optional)
1 teaspoon white sugar

Directions:
Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside. Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place   into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar. Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 54.2
Fat: 2.5 g
Saturated fat: 0.3 g
Carbohydrates: 6.3 g
Sugars: 1.2 g
Dietary fiber: 3.1 g
Protein: 3 g
Sodium: 247.3 mg
Grandmas Scalloped Corn


Ingredients:
whole kernel corn, eggs, sour cream, cheddar cheese

Directions:
Combine all ingredients except cheese in large bowl., Pour into 8 X 12 casserole dish., Spread cheese over top., Bake at 350 for 55-60 minute.
Juicy and Spicy Ceviche
Category: appetizers-and-snacks
By Kasey

This is a super juicy and moist ceviche! It is so good! Serve with tortilla chips.

Ingredients:
1 ½ pounds cooked seafood mix (such as octopus, squid, shrimp, and surimi)
1 cup lime juice
2  roma (plum) tomatoes, diced
1 small red onion, diced
2 tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce (such as Frank's RedHot®)
2 tablespoons tomato paste
1 ½ teaspoons cayenne pepper
½ teaspoon ground cumin
½ teaspoon chili powder
1 teaspoon salt
1 bunch cilantro, chopped
1  avocado - peeled, pitted and diced

Directions:
Stir the seafood mix and lime juice together in a large, non-metallic bowl; let stand 10 minutes. Fold in the diced tomatoes and onion; cover, and refrigerate 30 minutes. Whisk together the Worcestershire sauce, hot pepper sauce, tomato paste, cayenne pepper, cumin, chili powder, and salt in a small bowl. Cover, and refrigerate 30 minutes. After 30 minutes, gently stir half of the tomato paste mixture into the seafood mixture. Cover the remaining tomato paste mixture and the seafood mixture. Return both to the refrigerator for 30 minutes. After another 30 minutes, gently stir the remaining tomato paste mixture into the ceviche, cover, and refrigerate another 30 minutes. Gently stir the cilantro and diced avocado into the ceviche before serving.

Prep time: 20 mins
Total time: 2 hrs
Yields: 6 servings

Calories: 198.6
Fat: 6.5 g
Saturated fat: 1.1 g
Carbohydrates: 11.2 g
Sugars: 3.4 g
Dietary fiber: 3.6 g
Protein: 25.4 g
Cholesterol: 221.3 mg
Sodium: 813.3 mg
Hominy Goulash Skillet


Ingredients:
hominy, ground turkey, onion, tomatoes and green chilies, cooked rice, chili powder

Directions:
Brown ground turkey with onions., add all other ingredients and simmer for 15 minutes., Add seasonings and liquid to taste and consistency desired.
Miami Burger (Bobby Flay)


Ingredients:
ground turkey, canola oil, mayonnaise, roasted garlic, Dijon mustard, swiss cheese, smoked ham, dill pickles

Directions:
Divide the meat into 4 equal portions (about 6 ounces each]. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the oil. Remove the burgers to a plate.
Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste. Spread both sides of each bun with the mayonnaise and the mustard. Place a slice of cheese on each bun bottom, place a burger on top, and then top the burger with a slice of ham, another slice of cheese, and some pickle slices. Cover with the bun tops.
Cook the burgers on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat (put a heavy skillet on top of the burgers to press them] until golden brown and the cheese has melted, about 1 1/2 minutes per side. Serve immediately.