xiaoxl/recipe_data huggingface dataset:
Turkey and Artichoke Stuffed Shells


Ingredients:
pasta shells, extra virgin olive oil, yellow onion, garlic cloves, ground turkey, whole milk ricotta cheese, parmesan cheese, eggs, fresh basil, fresh flat-leaf parsley, mozzarella cheese

Directions:
Preheat the oven to 350°F.
Bring a pot of water to a boil for the shells.  Cook according to package directions; drain.
Meanwhile, in a large skillet, heat the olive oil over medium-high heat.  Add onion and garlic and cook until onion is tender and beginning to brown, about 3 minutes.
Add turkey, salt, and pepper, and cook until meat is light golden and heated through, stirring occasionally.
Add artichoke hearts and stir to combine.  Remove from heat; allow to cool.
In a large bowl, combine the cooled turkey mixture with ricotta cheese, Parmesan cheese, eggs, basil, parsley, salt, and pepper.  Stir.
Cover the bottom of a 9x13-inch baking dish with 1 cup of marinara sauce.  Holding a shell in the palm of your hand, stuff with large spoonfuls of turkey mixture, about 2 tablespoons per shell.  Place each shell in the baking dish.  Keep working until dish is full; you should have about 24 shells.
Drizzle remaining marinara sauce over shells and top with grated mozzarella.
Bake shells until warmed through and until cheese begins to brown, about 25 minutes.
Chef John's Chicken and Dumplings
Category: soups-stews-and-chili
By Chef John

Not only is this American classic American and classic, it is also one of the most comforting things you'll ever eat and the great thing about this dumpling recipe is that it will work on just about any soup or stew!

Ingredients:
1 (3 to 3 1/2 pound) whole chicken
2 ½ quarts cold water
1 large carrot, cubed
1 stalk celery, chopped
1  onion, chopped
3 sprigs fresh thyme
1  bay leaf
2 tablespoons all-purpose flour, or as needed
salt and freshly ground black pepper to taste
½ teaspoon cayenne pepper, or more to taste
½ cup creme fraiche
½ cup milk
2 teaspoons chopped fresh thyme leaves
2  eggs
2 cups self-rising flour
4 sprigs thyme, for garnish

Directions:
Place chicken in a Dutch oven. Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from dutch oven and transfer to a bowl; set aside to cool. Increase heat and bring the stock to a simmer. Skim off any chicken fat that appears on top of the stock and reserve in a bowl. Combine 2 to 3 tablespoons of the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes. Remove chicken meat from the carcass and add to the stock. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 to 15 minutes. Whisk creme fraiche, milk, 2 teaspoons of thyme leaves, and eggs together in a large bowl. Stir in self-rising flour until almost entirely incorporated; do not overmix. Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Serve garnish with thyme sprigs.

Prep time: 15 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs
Yields: 4 servings

Calories: 750.3
Fat: 36.8 g
Saturated fat: 14.3 g
Carbohydrates: 59.7 g
Sugars: 6.2 g
Dietary fiber: 3.6 g
Protein: 43.7 g
Cholesterol: 217.2 mg
Sodium: 1011.9 mg
Peach Cobbler


Ingredients:
lemon juice, white sugar, salt, flour, cinnamon, butter, flour, white sugar, baking powder, cinnamon, salt, butter, eggs

Directions:
Note: Don’t thaw your peaches before you make this – leave them frozen. Make the topping while the filling is cooking.
Spray 13 x 9 cake pan with Pam or other nonstick cooking spray.
Making the filling.
Measure the peaches and put them in a large mixing bowl. Let them sit on the counter and thaw for 10 minutes. Then sprinkle them with lemon juice and toss.
In another smaller bowl combine 1 1/2 cups white sugar, 1/4 teaspoon salt, 3/4 cup of flour, and 1/2 teaspoon cinnamon. Mix them together with a fork until they’re evenly combined.
Pour the dry mixture over the peaches and toss them. (This works best if you use your hands] Once most of the dry mixture is clinging to the peaches, dump them into the cake pan you’ve prepared. Sprinkle any dry mix left in the bowl on top of the peaches.
Melt 1/2 cup of butter. Drizzle it over the peaches. Then cover the pan tightly with foil.
Bake the peaches at 350 degrees for 40 minutes. Take it out of the oven, but DON’T TURN OFF THE OVEN.
Make the topping.
Combine 1 cup flour, 1 cup sugar, 1 1/2 teapoon baking powder, 1/4 teaspoon cinnamon and 1/2 teaspoon salt in the small bowl you used earlier.
Cut in 1/2 stick softened butter with a couple of forks until the mixture looks like coarse oatmeal.
Add the beaten eggs and mix them in with a fork. The result will resemble library paste.
Remove the foil from the peaches and drop on spoonfuls of the topping. Because the topping is thick, you’ll have to do this in little dibs and dabs scraped from the spoon with another spoon, a rubber spatula, or with your finger. Dab on the topping until the whole pan is polka-dotted. (Don’t worry if some spots aren’t covered very well – the batter will spread out and fill in as it bakes.].
Bake at 350 degrees, uncovered, for an additional 40 - 50 minutes.
Can be served hot, warm, room temperature, or chilled.
Low Fat Chicken Stroganoff


Ingredients:
boneless skinless chicken breasts, portabella mushrooms, fat free cream cheese, nonfat beef broth, onion powder, garlic powder, pepper, salt

Directions:
Cut chicken and cream cheese into 1" chunks., Saute the mushrooms and onions until soft., Combine all ingredients in slow cooker. Stir to mix well., Cook over low for 6-8 hours or over high for 4 hours., Serve over rice, couscous or noodles.
Mango Bread


Ingredients:
all-purpose flour, sugar, salt, baking soda, baking powder, ground cinnamon, ground ginger, canola oil, eggs, vanilla extract, mangoes, golden raisin, coconut

Directions:
Heat oven to 350ºF. Spray two 9 x 5-inch loaf pans with no-stick cooking spray.
Combine flour, sugar, salt, baking soda, baking powder, cinnamon and ginger in large bowl. Combine oil, eggs and vanilla in medium bowl. Add to flour mixture and stir just until moistened. Fold in mango, raisins, nuts and coconut. Divide evenly between prepared pans.
Bake for 45 to 50 minutes or until wooden toothpick inserted into center of each loaf comes out clean and loaves are golden. Cool in pans 10 minutes. Remove from pans. Cool completely on cooling rack.
Best Gender Reveal Cupcakes Ever!
Category: desserts
By Robo-Bo

This is a fun way to announce the gender of your unborn baby to family, friends, and coworkers! I created this recipe because I not only wanted to make sure they looked cute, but they had to taste great too! I've been told by several people that they have never eaten a cupcake that tasted this good! Happy Baking! Add colorful pink and blue sprinkles, creative toppers etc. to these cupcakes to make them extra cute! These cupcakes should be refrigerated and can last a few days...if any are left.

Ingredients:
2 (16.25 ounce) packages moist white cake mix (such as Betty Crocker® SuperMoist®)
2 ½ cups water
6  eggs
⅔ cup vegetable oil
8 ounces baking white chocolate (such as Baker's®), chopped
2 cups butter, at room temperature
3 tablespoons heavy whipping cream
2 teaspoons vanilla extract
9 cups confectioners' sugar
1 quart heavy whipping cream
1 (3.4 ounce) package cheesecake-flavored pudding mix (such as Jell-O®)
¼ cup strawberry (girl) or blackberry (boy) jam, or as desired
1 dash red (girl) or blue (boy) food coloring

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners. Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on medium speed for 2 minutes. Pour batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 19 minutes. Cool cupcakes in the freezer. Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Beat butter and melted white chocolate together using an electric mixer until smooth; add 3 tablespoons cream and vanilla extract and mix well. Gradually add confectioners' sugar to white chocolate mixture while continually beating until icing is thick and creamy. Place a bowl, beaters, and 1 quart cream in the freezer for 20 minutes. Pour the chilled cream into the chilled bowl and beat using the chilled beaters until thick. Add pudding mix and beat until pudding filling is really thick and somewhat stiff. Stir jam and food coloring into filling until an even color is reached. Cut an upside-down triangular shape out of the top of each cupcake, making room for the filling. Cut the point off the triangle. Spoon the filling into each cupcake and top with the triangle piece. Spread icing over the top of each cupcake.

Prep time: 30 mins
Cook time: 14 mins
Total time: 1 hr 14 mins
Yields: 2 dozen cupcakes

Calories: 773.8
Fat: 45.6 g
Saturated fat: 23.3 g
Carbohydrates: 89.1 g
Sugars: 76.8 g
Dietary fiber: 0.4 g
Protein: 5 g
Cholesterol: 146 mg
Sodium: 435.8 mg
Lemon Pudding Cake I
Category: desserts
By Cali

This is a family favorite for over 50 years.  It makes a sauce on the bottom

Ingredients:
4  eggs, separated
⅓ cup lemon juice
1 teaspoon lemon zest
1 tablespoon butter
1 ½ cups white sugar
½ cup sifted all-purpose flour
½ teaspoon salt
1 ½ cups milk

Directions:
Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored.  Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition. Beat egg whites until stiff.  Blend egg whites into batter on low speed of electric mixer.  Pour into 8 inch square baking dish. Place a pan of hot water in the oven, and set the baking dish into the pan.  Bake at 350 degrees F (175 degrees C) for 45 minutes.

Yields: 8 inch square cake

Calories: 165
Fat: 3.3 g
Saturated fat: 1.5 g
Carbohydrates: 31.1 g
Sugars: 26.7 g
Dietary fiber: 0.2 g
Protein: 3.7 g
Cholesterol: 67 mg
Sodium: 139.7 mg
Tomato, Basil, and Corn Salad with Apple Cider Dressing
Category: salad
By Josephine Franchino Twohy

Five ingredients and five minutes is all you need to make this easy and nutritious summer salad! If you have extra time, you can use 4 ears of fresh corn, cooked and shucked, instead of the frozen corn. You can vary the amount of basil, olive oil, and apple cider vinegar to your taste.

Ingredients:
2 cups frozen corn kernels, thawed
1 pint grape tomatoes, halved
10  fresh basil leaves, chopped
3 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
¼ teaspoon salt  (Optional)

Directions:
Mix corn, tomatoes, and basil leaves together in a bowl; add olive oil, vinegar, and salt and mix until evenly coated.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 120
Fat: 7.3 g
Saturated fat: 1 g
Carbohydrates: 13.7 g
Sugars: 1.8 g
Dietary fiber: 1.9 g
Protein: 2.1 g
Sodium: 103.2 mg
Roast Beef Po’ Boy With Debris Gravy Recipe


Ingredients:
garlic cloves, kosher salt, black pepper, cayenne pepper, onion, carrot, water, Worcestershire sauce, fresh thyme, flour, water, salt, pepper, garlic powder, lettuce, mayonnaise

Directions:
Cut small slits into the roast, about every 3 inches, try not to pierce all the way to the bottom. Stuff the sliced garlic into the slits.
Season the Roast very liberally on all sides with the Salt & Black Pepper, season with Cayenne to your taste, I don’t use much.
Heat the fat in a heavy bottomed Dutch Oven over high heat, when the oil starts to smoke, wait a few more seconds, then carefully add the Roast cut side down. Brown very well on all sides, without burning it. Remove to a plate.
Drain off all but 1 Tbsp of the fat in the pan, add the onions and carrots, cook until the onions just start to brown, place the roast back in the pan, then add the stocks. Finish, if necessary, with enough water to bring the cooking liquid 3/4 of the way up the roast. Add the remaining ingredients. Bring to a boil, then back down to a simmer. Simmer covered for 3-4 hours or until the meat falls apart by staring at it.
For the Debris Gravy:
Mix the flour, water/stock and seasoning in a jar or container to thoroughly mix all the ingredients, you don't wants lumps of flour so shake it like crazy.
Carve the meat into very thin slices, it will be hard to do and will fall apart, that is good. All of the bits and pieces, that fall off are your Debris (pronounced DAY-bree.] Add all of the bits and chunks to you cooking liquid.  Heat the liquid/bits until boiling, no slowing add in the flour slurry mixture until you reach the desired thickness, may need to add more stock/water if it gets too thick.
For the Po’ Boy:
New Orleans Style French Bread (Po’ Boys are generally about 9-10 inches long per sandwich. As you can see I made mine a bit smaller, shame on me.] Cut the bread 3/4 of the way through leaving a hinge (as seen in the background of the pic.] I find the hinge makes for slightly, easier eating.
Shredded Lettuce (or Cabbage a la Mothers].
Mayonnaise.
Roast Beef (see above].
Debris Gravy.
Slather the bread with a very generous portion of Mayonnaise on the inside of the upper and lower halves. Place about a cup of Shredded Lettuce on the bottom half. Cover the lettuce with a generous portion of the “sliced” Beef. Drown the beef with Debris Gravy.
Grab a stack of napkins, a cold beer and enjoy!
Filet Mignon With Blue Cheese


Ingredients:
butter, beef steaks, beef broth, brandy, rosemary, blue cheese

Directions:
Melt butter in heavy medium skillet over medium-high heat.
Season steaks with salt and pepper.
Add steaks to skillet and saute until cooked to desired doneness, about 4 minutes per side for medium-rare.
Transfer steaks to plate.
Add broth, brandy and rosemary to skillet and boil until sauce is reduced 1/3 cup, scraping up browned bits, cooking for about 5 minutes Spoon sauce over steaks.
Top each steak with half of blue cheese.
Serve.
Dutch Mustard Soup (Zaanse Mosterdsoep)


Ingredients:
water, vegetable bouillon cubes, creme fraiche, coarse grain mustard, cornstarch, spring onion

Directions:
Bring water to boil., Add creme fraiche, mustard and cheese., Stir until smooth., Add cornstarch., Continue stirring., When soup thickens, add salt and pepper to taste., Garnish with chopped spring oniom.
Sweet or Savory Dampfnudel
Category: bread
By mumoyer

Fell in love with these during my time in Germany and I've craved it on a regular basis since.

Ingredients:
3 cups all-purpose flour, or more as needed
¼ cup white sugar
1 ½ (.25 ounce) packages active dry yeast
1 teaspoon salt
1 cup warm milk
2  eggs
¼ cup butter, softened
3 tablespoons butter, or as needed
¼ cup white sugar, or as needed
1 cup milk, or as needed
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
½ cup white sugar
1 teaspoon brandy, or to taste
1 teaspoon vanilla extract
2 cups white sugar
½ cup warm water, divided
½ cup maple syrup
½ cup heavy whipping cream
1 tablespoon unsalted butter
1 dash vanilla extract, or to taste

Directions:
Blend 3 cups flour, 1/4 cup white sugar, yeast, and salt in a food processor. Add warm milk, eggs, and 1/4 cup softened butter and pulse until dough forms into a ball. Transfer dough to a bowl and allow to sit at room temperature to rise, about 1 hour. Knead dough and roll onto a work surface. Cut dough into 8 circles using a cookie cutter or the rim of a drinking glass; allow to rise, about 30 minutes. Melt 3 tablespoons butter in a heavy pot over medium heat; cook and stir 1/4 cup sugar into butter until browned, about 5 minutes. Add 1 cup milk to butter-sugar mixture. Arrange dough circles in the pot; cover and cook over low heat until dough is cooked through, 10 to 15 minutes. Melt 2 tablespoons unsalted butter in a small saucepan over medium heat; stir 2 tablespoons flour into butter until mixture bubbles, 1 to 2 minutes. Gradually pour 1 cup milk into butter-flour mixture, cooking and stirring until thickened, 3 to 5 minutes. Stir 1/2 cup sugar, brandy, and 1 teaspoon vanilla extract into thickened milk mixture until a smooth vanilla sauce forms, 2 to 3 minutes. Mix 2 cups sugar and 1/4 cup warm water together in a saucepan over medium-low heat until sugar is dissolved, about 5 minutes. Very gradually add remaining water, stirring constantly, until mixture is smooth, 2 to 4 minutes. Mix maple syrup, cream, 1 tablespoon unsalted butter, and 1 dash vanilla extract into sugar mixture until a thick caramel sauce forms, about 5 minutes. Transfer dampfnudel to a serving dish and pour vanilla sauce over each; top with caramel sauce.

Prep time: 30 mins
Cook time: 35 mins
Total time: 2 hrs 35 mins
Yields: 8 rolls

Calories: 769.2
Fat: 23.5 g
Saturated fat: 14.2 g
Carbohydrates: 130.8 g
Sugars: 91.3 g
Dietary fiber: 1.6 g
Protein: 10.6 g
Cholesterol: 112.3 mg
Sodium: 427.4 mg
Hg's Kickin' Cranberry Sauce - Ww Points = 1


Ingredients:
cranberries, Splenda granular, granulated sugar, water, unflavored gelatin, water, cinnamon, apple, mandarin orange segments

Directions:
In a medium pot, combine cranberries, Splenda, and sugar with 1 3/4 cups water. Set stove to medium heat, cover pot, and bring to a boil.
Once boiling, reduce to a simmer and continue to cook for 10 minutes, uncovering to stir occasionally. Meanwhile, in a small dish, combine gelatin with 1/4 cup cold water, stir well and set aside.
Turn off heat and stir in gelatin mixture, stirring until dissolved and thoroughly combined. Stir in cinnamon and apples and mix well. Transfer mixture to a bowl, and refrigerate for at least 5 hours (overnight is best].
Once chilled and set, remove mixture from the fridge and give it a good stir. Drain juice from the can of orange segments. Roughly chop orange segments and drain any excess liquid from them. Slightly crush almonds so that they break into smaller pieces. Add chopped orange segments and almond pieces to the cranberry sauce, and mix thoroughly. Serve with lean turkey, pork, or chicken, or anything else you like cranberries with!
Middle Eastern Chickpea & Rice Stew


Ingredients:
olive oil, onions, ground cumin, ground coriander, reduced-sodium chicken broth, vegetable broth, chickpeas, sweet potatoes, brown basmati rice, salt, fresh ground pepper, fresh cilantro

Directions:
Heat oil in a large saucepan over medium heat; add onions and cook, stirring often, until tender and well browned, 10 to 12 minutes.
Add cumin and coriander and stir for about 15 seconds. Add orange juice and broth.
Stir in chickpeas, sweet potato, rice and salt. Bring to a boil; reduce heat to a gentle simmer and cover.
Cook, stirring occasionally, until the rice is tender and the sweet potatoes are breaking down to thicken the liquid, about 45 minutes.
Season with pepper. (The stew will be thick and will thicken further upon standing. Add more broth to thin, if desired, or when reheating.]
Serve topped with cilantro.
Lime Butter


Ingredients:
garlic clove, fresh lime juice, salt, black pepper, unsalted butter

Directions:
Puree garlic with lime juice, salt, and pepper in a blender until smooth.
With motor running, add melted butter and blend until emulsified, about 30 seconds.
Note: can be made 1 day ahead and chilled, covered, Stir before using.
Tapenade Pasta


Ingredients:
Spanish olives, kalamata olive, capers, anchovy paste, garlic clove, parmesan cheese, dry penne pasta, green onion, tomatoes, feta cheese

Directions:
In a food processor chop the garlic into small bits.  Add the olives, capers, parmasian cheese and andchovie paste.  Mix/chop untill the mixture until is the consitancey of kitty litter.
In a pasta pot cook the pasta per the box recommendations in salted water, about 1 minute before the pasta is finished remove 1/2 cup of the pasta water and set aside.  Drain the pasta and place back into the pot off heat.
Add the olive mixture, green onions, tomato and the pasta water and mix well with a wooden spoon.  Season with salt and pepper as desired.  Plate the pasta with the feta on top for garnish.  This can be served with chicken or lamb very nicely.
Churrascaria-Style Picanha
Category: world-cuisine
By Anonymous

My version of the favorite item found in a Brazilian churrascaria. Serve with tomato vinaigrette.

Ingredients:
3 cloves garlic cloves, crushed, or more to taste
1 teaspoon kosher salt, or more to taste
1 pound beef top sirloin, trimmed of excess fat
¼ cup lemon juice
1 tablespoon olive oil, or as needed

Directions:
Mix crushed garlic and salt together in a bowl until combined into a paste. Rub garlic paste onto meat until covered. Place into a bowl; cover with lemon juice. Marinate until the meat has absorbed desired flavor, 30 minutes to 4 hours. Remove meat from the lemon juice. Baste with olive oil. Preheat an outdoor grill for high heat and lightly oil the grate. Cook meat on the preheated grill, turning frequently until the outer edges are charred and center is uncooked, about 5 minutes. Remove from heat; slice off charred edges, cutting against the grain. Return the uncooked center portion of the meat back to the grill. Cook until the meat begins to firm and is hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 5 3 ounce portions

Calories: 143.2
Fat: 7.9 g
Saturated fat: 2.4 g
Carbohydrates: 1.6 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 15.9 g
Cholesterol: 39.1 mg
Sodium: 417.2 mg
Easy Pasta Sauce


Ingredients:
tomato sauce, garlic cloves, extra virgin olive oil, sugar, oregano, basil, salt, pepper, crushed red pepper flakes

Directions:
Saute garlic in a pan.
When it begins to smell slightly sweet/right before it burns add the other ingredients.
Bring almost to a boil (watch out, it likes to bubble- keep the lid on].
Simmer for as long as possible.
Adjust spices to taste.
Serve hot on pasta; also goes great on pizzas.
Baked Cannelloni


Ingredients:
olive oil, onion, mushrooms, mozzarella cheese, butter, flour, milk, pasta shells, mozzarella cheese, parmesan cheese, dried oregano

Directions:
Make the filling:
In a large skillet over medium heat add olive oil, onion and mushroom cook for 5 minutes allowing the onion to soften and the mushrooms to release liquid. Once most of the liquid has dissipated, add sausage crumbling it with a wooden spoon into small pieces as it cooks.
Stir and cook all ingredients until the onion is softened and the sausage is no longer pink and is starting to brown. Set aside.
To make a béchamel sauce:
Melt butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Slowly, add milk and whisk together until smooth. Continue whisking until sauce comes to a slow boil and starts to thicken. Stir half this sauce into the sausage mixture. (Reserve the other half to pour on top of the cannelloni.] Add cubed mozzarella to the sausage and sauce mixture and continue stirring while slowly whisking in the egg yolks; mix to combine cover and set aside.
Cook pasta according to package directions, rinse under cold water and reserve being careful to keep the pasta from breaking.
Preheat oven to 400*. Spread 3/4 cup of the reserved béchamel sauce on the bottom of a 9x13” oiled baking dish. Spoon filling into each pasta tube. Start from one end and using your finger to push the filling all the way through.
Nestle the cannelloni in the sauce and cover with remaining béchamel sauce. Top with mozzarella and parmesan cheese and a sprinkling of oregano.
Bake in preheated oven for 45 minutes or until heated through; and cheese starts to turn golden. Remove from oven, let stand for 5 minutes then serve.