xiaoxl/recipe_data huggingface dataset:
Bubblin’ Brown Artichoke and Cream Cheese Dip


Ingredients:
cream cheese, mayonnaise, parmesan cheese, artichoke hearts, scallions, garlic clove, black pepper, salt

Directions:
1. Preheat the oven to 350°F.
2. Using an electric mixer, beat the cream cheese until it is smooth. Beat in the mayonnaise until combined. Add 11/2 cups of the Parmesan, the artichoke hearts, scallions, garlic, hot sauce, black pepper, and salt and mix with a spatula until combined.
3. Scrape the mixture into a wide, shallow gratin or baking dish that’s pretty enough for serving and top with the remaining 1/4 cup Parmesan. Bake until the dip is bubbling and the top is golden, 30 to 40 minutes. Serve hot, with crackers, tortilla chips, or crusty bread for dipping.
Easy Grilled Quail
Category: everyday-cooking
By Soup Loving Nicole

If you are looking for something different to grill this summer, how about quail? You can keep things simple and pair them with everyday sides or dress them up for company by serving them with couscous and shredded Brussels sprouts. Wild rice pairs nicely with them as well.

Ingredients:
½ teaspoon parsley flakes
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons olive oil
4  quail

Directions:
Preheat an outdoor grill for medium heat and lightly oil the grate. Combine parsley, paprika, garlic powder, salt, and pepper in a bowl. Add olive oil and stir until evenly combined. Brush seasoned oil over both sides of the quail. Grill for 8 minutes. Carefully flip with tongs and grill for 8 minutes more.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 quail

Calories: 270.9
Fat: 19.9 g
Saturated fat: 4.6 g
Carbohydrates: 0.4 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 21.5 g
Cholesterol: 82.8 mg
Sodium: 204.1 mg
Yeasted Buckwheat Bread
Category: bread
By seattlelove

This recipe makes a large 1 1/2-pound buckwheat loaf.

Ingredients:
¾ cup water
¼ cup vegetable oil
¼ cup sour cream
1  egg
1  egg yolk
2 ¼ teaspoons active dry yeast
2 ⅔ cups bread flour
¾ cup buckwheat flour
1 tablespoon white sugar
¾ teaspoon salt

Directions:
Combine water, vegetable oil, sour cream, egg, and egg yolk in the bread machine. Combine yeast, bread flour, buckwheat flour, sugar, and salt in a bowl. Add to wet ingredients in bread machine all at once. Run the Bread cycle. Remove bread from the machine after the cycle is done and cool bread on a wire rack.

Prep time: 10 mins
Cook time: 3 hrs 5 mins
Total time: 3 hrs 15 mins
Yields: 1 loaf

Calories: 188.4
Fat: 7 g
Saturated fat: 1.7 g
Carbohydrates: 26.2 g
Sugars: 1.4 g
Dietary fiber: 1.5 g
Protein: 5.3 g
Cholesterol: 34.7 mg
Sodium: 156.6 mg
Baked Scallops With Bacon, Sauteed Apples, and Cider Sauce


Ingredients:
bacon, sea scallops, unsalted butter, golden delicious apples, sugar, apple cider, fresh lemon juice, salt, fresh ground black pepper

Directions:
Preheat oven to 450°.
Saute bacon in a large skillet over med-low heat just until it renders its fat, about 4 minutes, do not brown.
Transfer to a piece of paper towel and drain.
Discard the bacon fat and wipe the skillet clean.
Lightly butter a medium baking dish and arrange the scallops in a single layer, leaving space between them; then place the bacon on top of the scallops.
Bake 10-12 minutes just until the bacon browns and the scallops are cooked.
Meanwhile, beat the butter in the skillet until melted.
Add the apple wedges and sprinkle with a pinch of sugar.
Saute over medium heat, stirring and turning until the apples are golden, about 5 minutes.
When the scallops are cooked, remove from the oven and spoon off the juices; add the juices to the apples, along with the cider and lemon juice.
Heat, stirring gently, over high heat until the juices boil and coat the apples, 3-4 minutes.
Place the bacon-topped scallops on each of 4 dinner plates, dividing evenly.
Arrange 4 apples slices in a fan design on each plate.
Spoon the skillet juices over the scallops; season with salt and pepper and serve.
Chicken Meatballs


Ingredients:
ground chicken, egg, dried parsley

Directions:
Whisk the egg, and then thoroughly mix all the ingredients together. The coconut flour will dry up the meat a bit, so it's easier to form balls. Roll balls that are slightly smaller than a golfball, that should get you about 12 of them. Heat the oven to 180C (350F] and place the balls in an ovendish with a bit of oil.
Cook them for about 25 mins, until they get crispy on the outside. To make sure they brown evenly, turn them every now and then.
Blueberry Oatbran Muffins


Ingredients:
stevia, baking powder, baking soda, yoghurt, egg substitute, olive oil, blueberries

Directions:
Combine the oat bran, Stevia, baking powder, and baking soda in a large bowl, and stir to mix well.
Combine the yogurt, orange juice, prepared egg substitute (or 2 eggs] and oil in a small bowl and stir to mix well.
Add the yogurt mixture to the oat-bran mixture and stir to mix well. Fold in the blueberries.
Coat the bottoms only of muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Bake at 180°C for about 16 minutes or just until a wooden toothpick inserted in the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins.
Serve warm or at room temperature. Refrigerate or freeze any leftovers not eaten within 24 hours.
Pina Colada


Ingredients:
"cream of coconut"

Directions:
Put in blender: 16 ice cubes., Fill about 3/4 full with pineapple juice., Add: 1/2 small can of Cream of Coconut., Blend.
Easy Guacamole


Ingredients:
avocados, lime, salt, tortilla chips

Directions:
Half all six of the avocados and remove the seeds.
Take a spoon and go around the edge of the avocado and scoop out all of the flesh.
On a cutting surface, slice each avocado half and cut into pieces. Scrap into a mixing bowl.
Take 1 lime roll it to loosen the juices inside. Cut the lime in half and squeeze both halves over the avocado. You may find it easier to use a fork for this step.
Next, add 1/2 teaspoon of salt.
Begin mashing the avocado together to desired texture. I prefer a potato masher if your avocado pieces are a bit firm. After you get the avocado combined, use a spoon to further stir and evenly disperse the lime juice and salt throughout the avocado. Be sure to taste test for your perfect balance of lime and salt. Enjoy!
Pepperoni-Provolone Bread
Category: bread
By Sloppy Chef

This is my mom's recipe that's been in our family for 30+ years. It is a hit everywhere and is literally the first dish gone. I make it for potlucks, holidays, football games, or a meal/appetizer at home. Although I consider this a somewhat advanced recipe, it is easy to master. It is my most-requested recipe! Serve alongside your favorite marinara sauce. Freezes very well!!

Ingredients:
5 cups unsifted all-purpose flour, divided
3 tablespoons white sugar
1 (.25 ounce) package active dry yeast
2 teaspoons salt
1 ½ cups water
½ cup milk
3 tablespoons unsalted butter
2  eggs
32 slices provolone cheese
1 pound sliced pepperoni

Directions:
Add 2 cups flour, sugar, yeast, and salt to the bowl of a stand mixer fitted with a paddle attachment. Combine water, milk, and butter in a saucepan over low heat. Heat until warm; butter does not need to melt. Gradually pour into the flour mixture, beating at medium speed until fully combined, about 2 minutes. Add remaining flour and continue mixing until a soft dough forms. Switch to a dough hook and knead until smooth and elastic, 5 to 6 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover and let rise in a warm place until doubled in volume, about 1 hour. Punch down dough and turn onto a lightly floured surface. Divide in half; return one half to the bowl and cover. Roll dough into a 12x16-inch rectangle. Whisk eggs with a small amount of water; brush some egg wash over the half of the rectangle farthest away from you. Arrange 16 provolone cheese slices in a single layer on the dough, leaving a 1-inch border on the edges. Place 1/2 of the pepperoni over the cheese. Starting at the edge closest to you, carefully roll dough up. Brush seams with egg wash and pinch them closed using some flour. Place loaf, seam-side down, on a large cookie sheet lined with parchment paper; cover. Repeat with remaining dough, cheese, and pepperoni. Let loaves rest, covered, for 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Uncover loaves and brush remaining egg wash over the entire surface of both loaves. Bake in the preheated oven, rotating pans halfway through, until golden, 30 to 35 minutes. Let cool for 15 to 20 minutes. Slice into desired thickness and serve warm.

Prep time: 40 mins
Cook time: 35 mins
Total time: 3 hrs
Yields: 2 large loaves

Calories: 418
Fat: 24.7 g
Saturated fat: 12.5 g
Carbohydrates: 27.1 g
Sugars: 2.5 g
Dietary fiber: 0.9 g
Protein: 20.9 g
Cholesterol: 76.6 mg
Sodium: 1015.4 mg
Lemon Veggie Rice


Ingredients:
long grain white rice, salt, onion, butter, lemon, lemon, rosemary

Directions:
Cook rice in boiling salted water until almost, but not quite, done.
Drain rice and return to pot.
Meanwhile, melt butter in a small skillet over low heat, add onion and cook until browned, I usually add a few drops of oil so that the butter won't burn.
Add the onion and the rest of the ingredients to the rice, cover and cook on low heat for 5 to 10 minutes until completely done.
Vegan Banana Pancakes


Ingredients:
bananas, all-purpose flour, baking powder, soymilk, brown sugar, salt, vanilla

Directions:
combine all ingredients in a blender and blend till smooth., Pour onto oiled skillet at medium heat., Bubbles will form and pop., brown both sides and serve., You may have to thin batter with water to get it to spread easily.
Avocado Ham Sandwiches


Ingredients:
avocado, mayonnaise, cayenne pepper, cooked ham, swiss cheese, cream cheese

Directions:
"In a small bowl, combine the first three ingredients; spread on six slices of bread. Top with ham and Swiss. Spread cream cheese on remaining bread; place over Swiss cheese."
Sheila's Lemony Chickpea Dip


Ingredients:
garlic clove, fresh lemon juice, light mayonnaise, extra virgin olive oil, fresh parsley, chickpeas, fresh rosemary, dried rosemary

Directions:
In a blender or food processor, blend all ingredients until mixture is smooth., Season to taste, if necessary., Cover and refrigerate until ready to use.
Coconut & Pineapple Sorbet


Ingredients:
coconut cream, pineapple, honey

Directions:
Peel, core, and chop pineapple into inch chunks.
Transfer to a blender, add in coconut cream, and honey.
Process until smooth.
Pour into a deep tray, cover and put in the freezer for 4 hours or until slushy but not totally frozen.
Take it out of the freezer, whisk, and return to the freezer for another 4 hours or until fully set.
6.    Serve with additional fruit and mint leaves.
Golden Vegetable Soup


Ingredients:
butter, carrot, celery ribs, cauliflower, sweet potato, onion, turmeric, garlic clove, thyme, chives

Directions:
melt butter
add vegatables  use large carrot small sweetpotato and d small rutabega  amounts should be balanced
cook for 2 minutes
add turmeric
cook 1 minutes
add stock
cook for 20 minutes simmering after bringing to a boil.
top with chives.
Parm-Breaded Pork Chops


Ingredients:
all-purpose flour, egg, 2% low-fat milk, parmesan cheese, salt, pepper, butter, boneless pork loin chops

Directions:
Place flour in a shallow bowl.
In a separate shallow bowl, whisk egg and milk.
In a third shallow bowl, combine the crackers, cheese, salt and pepper.
Dip pork chops in the flour, egg mixture, then cracker mixture.
Place butter in a 13-in. x 9-in. baking dish; add pork chops.
Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 145°.
Let stand for 5 minutes before serving.
Artichoke and Fennel Caponata


Ingredients:
olive oil, onion, celery, fennel bulb, garlic cloves, golden raisin, white wine vinegar, sugar, capers, lemon peel, salt, black pepper, tomato sauce, frozen artichoke hearts, flat leaf parsley

Directions:
Heat oil in a large non stick skillet over medium-high heat.  Add onions, celery, fennel and garlic; saute 5 minutes or until tender.
Stir in raisins and next 8 ingredients (through artichokes].  Bring to a simmer and cook over medium-low heat 5 minutes or until liquid is almost evaporated.
Sprinkle with parsley and serve chilled or at room temperature.
10 Grain Sorta Healthy Cookies


Ingredients:
sugar, butter, egg, vanilla extract

Directions:
Preheat oven to 350 degrees., Mix all ingredients., Roll into small balls., Place on a cookie sheet., Bake for 10 minutes., Cool for one minute, put on cooling rack., Give them to kids with a little less guilt.
HOMEMADE LIMONCELLO LIQUEUR


Ingredients:
lemons, granulated sugar, distilled water

Directions:
Remove the lemon peel with a vegetable peeler or a pairing knife, avoiding to remove the white pith which is bitter. Transfer the peels in a 1 gallon glass jar. Pour in alcohol, stir, close tightly and place the jar in a cool, dark place, undisturbed, for 5 weeks.
Juice the skinless lemons and pour the liquid into an ice cube tray (volume of each cavity is 1 tbsp.]. Transfer to the freezer until solid. Transfer lemon cubes in a re-sealable plastic freezer bag until needed for a recipe that calls for 1 tablespoons lemon juice.
When the 35 days are up, place cheese cloth at the bottom and the sides of a colander; place colander over a large pot. Pour in the alcohol and peels into the lined colander; drain well. Carefully remove the cheese cloth and discard the peels.
Transfer the pot on a stove and add sugar with distilled water. On medium-high, stir mixture until sugar is dissolved. Just before the limoncello starts boiling, remove from the heat to cool off. Pour liqueur into sterilized bottles, close lids, wipe out and let them sit for 7 to 10 days before serving. Makes 2 ¾ liters.
Zucchini and Rice Casserole


Ingredients:
zucchini, onion, tomatoes, long grain rice, American cheese, bacon, garlic powder, seasoning salt, oregano, water

Directions:
Preheat oven to 350°F Pour water into the bottom of a 9 x 13 casserole dish., Layer zucchini in the bottom of the dish., Sprinkle with garlic powder, oregano, and seasoned salt., Layer uncooked rice over zucchini., Follow with layers:  sliced tomato, cheese, sliced onion, chopped bacon., Cook covered for 45 minutes, then remove cover., Continue cooking until bacon is crispy, about 15-20 minutes more.
Slow Cooker Peach Crisp
Category: desserts
By Amy Woessner

I like to make this slow cooker peach crisp when the summer days are hot and I don't want to start the oven.

Ingredients:
nonstick cooking spray
½ cup all-purpose flour
½ cup uncooked old-fashioned oats
⅓ cup butter, softened
⅓ cup brown sugar
⅓ cup white sugar
1 teaspoon ground cinnamon
4 cups sliced peaches

Directions:
Lightly spray the inside of a slow cooker with cooking spray. Mix flour, oats, butter, brown sugar, white sugar, and cinnamon together in a large bowl. Layer peaches in the bottom of the prepared slow cooker. Sprinkle the flour mixture over the peaches. Cover and cook on Low until peaches are bubbly, 4 to 6 hours.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 8 servings

Calories: 199.7
Fat: 8.1 g
Saturated fat: 4.9 g
Carbohydrates: 30.9 g
Sugars: 21.2 g
Dietary fiber: 0.9 g
Protein: 1.6 g
Cholesterol: 20.3 mg
Sodium: 60.1 mg
Chicken and Andouille Sausage Gumbo
Category: uncategorized
By VMB

This chicken and andouille sausage gumbo is a great recipe for those who prefer gumbo without seafood.

Ingredients:
1 ½ pounds andouille sausage, sliced
4 (5 ounce) boneless, skinless chicken breast halves
½ cup canola oil
¾ cup all-purpose flour
4 stalks celery, sliced
1 large onion, chopped
1 medium green bell pepper, chopped
6 cloves garlic, minced
2 quarts hot chicken broth
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
1 teaspoon dried thyme
1 teaspoon red pepper flakes
2  bay leaves
6 stalks green onions, sliced
1 teaspoon gumbo file powder, or to taste
2 cups hot cooked rice

Directions:
Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Remove sausage to a bowl and reserve drippings in the Dutch oven. Cook chicken in the drippings over medium heat to brown both sides, about 2 1/2 minutes per side. Remove chicken and set aside. Heat oil in the Dutch oven. Add flour; cook and stir constantly over medium heat until roux is thick and the color of chocolate, 20 to 30 minutes. Be careful not to burn or you'll have to start again. Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic and cook until fragrant, about 2 minutes longer. Stir in hot broth and bring to a boil. Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat and simmer, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 1 hour. Remove chicken and let cool. Add sausage to the gumbo and simmer for 30 minutes. Shred cooled chicken and add to the gumbo with green onions. Simmer for another 30 minutes. Remove gumbo from the heat. Discard bay leaves and sprinkle gumbo with file powder. Serve over hot rice.

Prep time: 20 mins
Cook time: 2 hrs 45 mins
Total time: 3 hrs 5 mins
Yields: 8 servings

Calories: 603.7
Fat: 40.9 g
Saturated fat: 9.8 g
Carbohydrates: 29 g
Sugars: 3.1 g
Dietary fiber: 2 g
Protein: 28.2 g
Cholesterol: 90.9 mg
Sodium: 1925 mg
Tangy Buttermilk Cheese Bread  for Your Bread Machine


Ingredients:
buttermilk, bread flour, salt, white sugar, sharp cheddar cheese, active dry yeast

Directions:
Place ingredients in bread machine pan in the order suggested by the manufacturer.
Select White Bread setting. Start.
To bake bread in oven: select dough or manual cycle.
Once cycle is complete, shape dough and place in a greased loaf pan.
Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C] oven for 35 to 45 minutes.
In my Bread machine start to finish is 2 1/2 hours. This makes a 1 1/2 pound loaf.
Super Simple & Fantastic Chili Dogs (Or Just Chili)


Ingredients:
stewed tomatoes, sugar, hamburger, chili powder, cheese

Directions:
Brown off the hamburger, drain and put aside.
Pour stewed tomato into pot, blend with hand blender until smooth.
Add hamburger, beans, sugar and chili powder.
Stir together.
Simmer on medium low for 1 hour.
After chili is cooked cook the hot dogs.
Put some chili in hot dog bun with cheese, then insert hot dog, then top with more chili and cheese and enjoy.
Coconut Flour Banana Muffins with Chocolate Chips
Category: bread
By gracekimgd

One of the best banana-chocolate chip muffins I've ever had, made with coconut flour. No butter or oil needed.

Ingredients:
3  ripe bananas, mashed
3 large eggs
¼ cup coconut flour
2 tablespoons coconut flour
1 tablespoon stevia powder
1 ½ teaspoons baking powder
½ teaspoon salt
⅓ cup miniature semisweet chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners. Blend bananas, eggs, coconut flour, stevia, baking powder, and salt together in a bowl with a whisk or a fork. Stir in chocolate chips. Pour mixture evenly between the prepared muffin cups, filling each about 1/2 inch from the top as these muffins won't rise as much as others. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool for 5 minutes and transfer to a paper towel-lined plate; the moisture from the bananas will leak through the liners a little and this is normal.

Prep time: 10 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 10 muffins

Calories: 102.4
Fat: 3.9 g
Saturated fat: 1.9 g
Carbohydrates: 16.3 g
Sugars: 7.6 g
Dietary fiber: 3.3 g
Protein: 3.2 g
Cholesterol: 55.8 mg
Sodium: 211.4 mg
Pear-Oatmeal Muffins


Ingredients:
quick-cooking oats, all-purpose flour, sugar, baking powder, baking soda, salt, ground cardamom, ground allspice, pears, low-fat buttermilk, light ricotta cheese, vanilla extract, egg

Directions:
Preheat oven to 400°.
Combine 1/2 cup oats, flour, and next 6 ingredients (flour through allspice] in a large bowl.
Stir in pear, and make a well in center of mixture. Combine buttermilk and next 5 ingredients (buttermilk through egg], and stir well with a whisk. Add to flour mixture, stirring just until moist.
Spoon batter into 18 muffin cups coated with cooking spray; sprinkle 1/2 cup oats evenly over batter.
Bake at 400° for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack.
Chocolate Peanut Butter Cookie Bars


Ingredients:
egg, sweetened condensed milk, creamy peanut butter

Directions:
Heat oven to 350°F
Coat a 9x13" baking pan lightly with non-stick cooking spray.
Beat cake mix, oil and egg in large mixing bowl, on medium speed until somewhat crumbly.  Add peanuts and stir.  Measure out and set aside 1 1/2 cups of the cake crumb peanut mixture to be used later.  Pour remaining mixture into prepared pan and press out to evenly cover the bottom of the pan.
Beat sweetened condensed milk and peanut butter in a medium bowl until smooth (hint: use the same bowl you used for cake crumbs].  Spread this over the prepared cake crust. This will be a bit challenging. Be careful but don't worry if you struggle with the cake layer a bit.
After spreading the mixture sprinkle about 4 oz of semi sweet chocolate chips evenly over the peanut butter mixture.
Pour reserved cake crumb mixture over the top and spread evenly, pressing down gently.
Bake 25 - 30 minutes until set. Remove from oven. Turn oven off. Top with Remaining about 6 oz more of chocolate chips. Return to oven for 1 minute and then remove from oven.   Use a spatula to spread the chocolate evenly over the top of the bars.  Cool and store in covered container.  Enjoy.
Note:  You can be creative with this recipe. The cake flavor may be changed. Other flavor chips may be substituted for chocolate. Other nuts may be substituted or combined for/with peanuts. Other nut butters may be substituted for peanut butter. This one basic recipe can produce many bar variations.
Atar Allecha


Ingredients:
onion, garlic cloves, turmeric, salt, water

Directions:
Mash the peas. Set aside.
In dry pan over moderate low heat, stir fry the onion and garlic for 2 minutes.
Add oil and stir fry one minute more.
Add the mashed peas, tumeric, salt, and chili.
Mix well.
Add the water and cook 3-4 mins longer to reduce the mixture to a thick, green, well spiced puree.
Baked Eggs in Tomatoes


Ingredients:
tomatoes, eggs, butter, salt, black pepper

Directions:
Preheat oven to 450 degrees.
Slice the stem end off of the tomatoes and scoop out the insides.
Sprinkle the insides of tomatoes with salt and put them in a baking dish upside down.
Place dish in the oven for 5 minutes.
Remove the inverted tomatoes from the oven,pour off the pan liquids and set the tomatoes right side up in the baking dish.
Break an egg into each tomato and season with salt and fresh ground black pepper.
Place 1 teaspoon of butter on top of the egg in each tomato.
Return the tomatoes to the oven and bake 5 more minutes or until the egg whites are cooked firm but the yolk isn't.
Serve immediately.