xiaoxl/recipe_data huggingface dataset:
Sauteed Kale With Smoked Paprika


Ingredients:
kale, olive oil, onion, dry crushed red pepper

Directions:
Cook kale in large pot of boiling salted water until wilted, about 5 minutes. Transfer to colander; drain.
Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion and sauté until soft, about 5 minutes.
Stir in 1/4 teaspoon smoked paprika and crushed red pepper; sprinkle with salt.
Add kale and sauté until heated through, about 4 minutes. Season to taste with salt and pepper and more smoked paprika, if desired.
Transfer to serving bowl; drizzle with remaining 1 tablespoon oil and serve.
Baked Garlic and Fontina Chicken Spaghetti


Ingredients:
spaghetti, olive oil, butter, olive oil, yellow onions, garlic cloves, all-purpose flour, salt, fresh coarse ground black pepper, crushed red pepper flakes, low sodium chicken broth, milk, diced tomatoes, mozzarella cheese, Fontina cheese, fresh parsley, chicken, asiago cheese, parmesan cheese

Directions:
Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch glass or ceramic dish with cooking spray and set aside.
Cook the pasta in a large pot of salted boiling water a few minutes short of al dente (the noodles will finish cooking in the oven]. Drain and toss with a tablespoon of olive oil to prevent sticking and set aside.
In a large, nonstick 12 inch skillet, heat the butter and olive oil until rippling and hot. Add the onion and mushrooms and cook for 6-7 minutes, until the onions are translucent and the mushrooms are golden and have given up most of their liquid. Stir in the garlic and cook for 30 seconds or so until fragrant.
Sprinkle the flour over the onions and mushrooms along with the salt, pepper and red pepper flakes. Whisk or stir constantly for a minute or so over medium heat. The mixture will be a bit crumbly; that’s ok.
Gradually add the chicken broth and milk, whisking quickly and constantly to avoid lumps. Stir, bringing the mixture to a simmer, and cook until slightly thickened, 4-5 minutes. Add the diced tomatoes and heat through.
Remove the skillet from the heat and stir in the mozzarella and fontina cheeses, one handful at a time, until the cheese is melted and the sauce is smooth and creamy. Stir in the parsley and add any additional salt and pepper to taste, if needed. Add the cooked chicken and stir to combine.
Toss the sauce and cooked pasta together and spread evenly in the prepared dish. Sprinkle the Asiago and Parmesan cheeses over the top. Cover the dish with lightly greased aluminum foil and cook for 20 minutes. Uncover and bake for 15 minutes more, until the edges are golden and bubbling.
Let the casserole rest for for 10 minutes or so before serving.
Somali Stew - Maraq (pronounced MAH-ruhk)


Ingredients:
onion, stewing beef, tomatoes, squash, okra, carrots, tomato paste, water, potato, green pepper, salt, ground cumin, garlic, cilantro

Directions:
In a large heavy saucepan, saute onion in 1-2 Tbsp.
oil.
Add and brown beef.
Add tomatoes and cook 10 minutes over high heat, stirring occasionally.
Add squash, okra, carrots, tomato paste, and 1 c.
water.
Continue to cook on high 5 minutes.
Add potato, green pepper, salt, cumin, garlic, cilantro, and 1 c.
water (or enough for thick stew consistency] Simmer until meat and vegetables are tender.
Serve over rice or with"Injera- Ethiopian Flat Bread" known as canjeero in Somalia.
Kim's Summer Cucumber Pasta Salad
Category: salad
By mmihlbachler

This summery pasta salad recipe was given to me by my sister, Kim.  It is my husband's favorite side of the summer!  Enjoy!

Ingredients:
1 (8 ounce) package bow tie pasta
1 large cucumber, thinly sliced
1 large onion, thinly sliced
1 ½ teaspoons dried dill
¾ cup white vinegar
1 cup white sugar
1 cup water
1 tablespoon vegetable oil
1 tablespoon prepared mustard
½ teaspoon salt
½ teaspoon ground black pepper

Directions:
Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes. Drain and rinse several times with cold water until pasta is cool. Stir pasta, cucumber, onion, and dill in a salad bowl. Whisk vinegar, sugar, water, vegetable oil, mustard, salt, and black pepper in a separate bowl until sugar and salt have dissolved. Pour dressing over the pasta mixture and toss lightly to coat with dressing. Let chill for 2 hours before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs 30 mins
Yields: 8 servings

Calories: 227.5
Fat: 2.5 g
Saturated fat: 0.4 g
Carbohydrates: 48.7 g
Sugars: 27.3 g
Dietary fiber: 1.6 g
Protein: 4.3 g
Sodium: 171.4 mg
Korean-Style Beef and Kiwi Skewers


Ingredients:
kiwi fruit, soy sauce, mirin, brown sugar, garlic cloves, sambal oelek, beef top round steak, kiwi fruits, olive oil

Directions:
Marinade: In a glass dish, mash the kiwi with a fork. Add the remaining ingredients and stir to combine. Set aside.
Preheat the grill, setting the burners to high. Oil the grate.
Skewers: Thread the meat onto the skewers. Place the skewers in the marinade and coat well. Marinate for 10 minutes, maximum (see note].
In a bowl, combine the diced kiwi with the olive oil. Season with salt and pepper. Set aside.
Grill the skewers for about 2 minutes per side or to the desired doneness. Season with salt and pepper. Serve with steamed rice and the diced kiwi.
Tips: The kiwi, as the pineapple and papaya, contain enzymes that tenderizes the meat and makes it mushy if it is in contact with it for too long.
Brussels Sprouts Gratin


Ingredients:
Brussels sprouts, prosciutto, unsalted butter, all-purpose flour, heavy cream, half-and-half, sherry wine, parmesan cheese, parmesan cheese, nutmeg, kosher salt, fresh ground black pepper, garlic, olive oil

Directions:
Preheat oven to 350°F.
To roast garlic: Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil.  Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle.  Squeeze the garlic head upside down over a small bowl and the cloves will pop out.  Refrigerate for up to 1 week.
Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout and score the stem on each quarter with a 1/4-inch-deep "X.".
Saute the prosciutto in the butter over medium heat for about 2 minutes. Add the garlic and Brussels sprouts and stir continuously for 2 to 3 minutes.
Add the flour and continue stirring for 2 minutes.
Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3.
Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper.
Transfer to an ovenproof casserole dish. Cover with remaining 1/2 cup Parmesan (I used only 1/4 cup as this seemed adequate]. Cover with aluminum foil and bake for 25 minutes. Serve immediately.
Butterscotch Apple Crisp (Crock Pot)


Ingredients:
tart apples, brown sugar, all-purpose flour, quick-cooking oats, butterscotch pudding mix, ground cinnamon, butter, vanilla ice cream

Directions:
Place apples in a 3-qt. slow cooker., In a large bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon., Cut in butter until mixture resembles coarse crumbs., Sprinkle over the apples., Cover and cook on low for 5 to 5-1/2 hours or until apples are tender., Serve with ice cream if desired., Yield: 6 servings.
Casco Bay Lemonade


Ingredients:
citrus-infused vodka, cranberry juice

Directions:
"Pour the citrus vodka, sweet and sour mix and cranberry juice into a cocktail shaker half-filled with ice cubes. Shake well. Strain into a collins glass almost filled with ice cubes. Top with lemon-lime soda. Float a lemon slice on top, and serve."
Apple Stuffed Chicken Breast
Category: meat-and-poultry
By Behr

This is a great dish for the fall.  Golden Delicious, Granny Smith, Newtown Pippin, Rome Beauty and/or Winesap apples may be used.

Ingredients:
2  skinless, boneless chicken breasts
½ cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread crumbs
1 tablespoon butter
¼ cup dry white wine
¼ cup water
1 tablespoon water
1 ½ teaspoons cornstarch
1 tablespoon chopped fresh parsley, for garnish

Directions:
Combine apple, cheese, and bread crumbs. Set aside. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness.  Divide apple mixture between chicken breasts, and roll up each breast.  Secure with toothpicks. Melt butter or margarine in a 7 inch skillet over medium heat.  Brown stuffed chicken breasts.  Add wine and 1/4 cup water.  Cover.  Simmer for 15 to 20 minutes, or until chicken is no longer pink. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened.  Pour gravy over chicken, and garnish with parsley. Serve.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 139.4
Fat: 5.1 g
Saturated fat: 2.9 g
Carbohydrates: 4.9 g
Sugars: 1.9 g
Dietary fiber: 0.5 g
Protein: 15 g
Cholesterol: 46.2 mg
Sodium: 119.6 mg
Lite Greek Pasta Salad


Ingredients:
bow tie pasta, cucumbers, feta cheese, red onion, kalamata olive, cherry tomatoes, black pepper, fresh lemon juice, olive oil, garlic, dried oregano, black pepper, salt

Directions:
In a pot of boiling water, cook pasta.  Drain and rinse under cold water. Drain; place in a large bowl.
While pasta is cooking.  Chop up the cucumber, feta cheese, red onion, olives and cherry tomatoes.  Add the pepper.
Dressing:  In a small jar with lid, combine lemon juice, olive oil, garlic, oregano, salt and pepper.  Shake well to incorporate.
Add to salad and combine.  Chill for 2 hours.
Split Pea,ham and Bacon Soup


Ingredients:
onion, garlic cloves, carrots, celery, celery seed, chicken broth, water

Directions:
Saute onion and garlic until tender.
Brown bacon.
Mix all ingredients together except last 4 cups of water.
Add Salt and Pepper to taste.
Bring to a full boil then reduce heat and simmer for about 1 1/2 to 2 hours, or however tender you prefer your peas.
This is how I make it with the extra 4 cups of water.
Saute onion and garlic until tender.
Brown bacon.
Mix all ingredients together including the last 4 cups of water.
Add Salt and Pepper to taste.
Bring to a full boil then reduce heat and simmer for about 3 hours (until about half of the peas are mush].
If you prefer you may also add 3 tablespoons of flour to adjust your thickness.
Stir-Fried Chinese Egg Noodles


Ingredients:
canola oil, cremini mushroom, garlic cloves, green onions, low sodium soy sauce, brown sugar, fresh lime juice, ketchup, eggs, spinach

Directions:
Cook the egg noodles according to package directions, omitting salt, and fat.
Drain, and set aside.
Heat a large skillet over medium-high heat, add canola oil to pan, and swirl to coat.
Add mushrooms, and saute for 4 minutes, stirring occasionally.
Add garlic, and green onions, and saute for 1 minute,stirring constantly.
Combine soy sauce, and the 5 ingredients, through and including chile paste, stirring well.
Stir soy sauce mixture, into mushroom mixture, and bring to a boil.
Add noodles to pan, toss to coat.
Add eggs, cook 2 minutes or until eggs are set, tossing well.
Remove from heat, stir in spinach.
Halloumi Kebabs


Ingredients:
halloumi cheese, red onion, cremini mushrooms, olive oil, fresh coriander, lime, juice of, garlic clove, fresh ground black pepper

Directions:
Cut the cheese, pepper and onion into even–sized pieces about 1 inch (2.5 cm] square.
In a large bowl, mix the oil, coriander, lime, garlic and plenty of ground black pepper. Stir in the cheese, pepper, onion and mushrooms and leave to marinate in the fridge for at least 30 mins or overnight if preferred.
When you're ready to barbecue the kebabs, thread the cheese and vegetables onto skewers.
Place the kebabs over the hot coals, turning occasionally until charred at the edges – about 10 minutes. Brush with leftover marinade juices as you turn them.
Serve with rocket salad.
Good Ol' Applesauce Cookies (--Tasty Dish--)


Ingredients:
shortening, brown sugar, egg, vanilla extract, applesauce, flour, baking soda, salt, cinnamon, ground cloves, ground cardamom, black pepper, raisins, walnuts

Directions:
Preheat oven to 350 degrees.
In large mixing bowl, cream the shortening, brown sugar, egg and vanilla extract.
Stir in the applesauce.
Sift together the flour, baking soda, salt, cinnamon, cloves, cardamom and black pepper.
Stir into the wet ingredients.
Mix in the raisins and nuts.
Drop by tablespoonful onto parchment lined or greased cookie sheet.
Bake 10 minutes, turning the cookie sheet halfway through the baking.
Remove from oven and transfer cookies to wire rack to cool.
Yield is estimated.
Coffee Filbert Ice Cream


Ingredients:
milk, sugar, instant coffee, vanilla

Directions:
In a saucepan over medium low heat combine milk and ground filberts, stirring occasionally until mixture comes to a boil. Remove from heat.
While milk is heating, beat yolks and sugar together.
After milk comes to a boil, strain a small amount into yolk/sugar mixture and stir to combine. Strain remaining milk into yolks, blending throughly. Discard solids.
Return all to saucepan and bring to a boil over medium heat. Add cream, coffee and vanilla. Remove from heat.
Chill until cool (2-4 hours].
Process in an ice cream maker according to manufacturer's directions. Add the chopped filberts near the end of processing time.
Freeze solid before serving.
Red Beans and Rice


Ingredients:
onions, green peppers, celery, garlic, bay leaves, dried thyme, chicken broth, Tabasco sauce, cayenne pepper, ground black pepper, cooked rice

Directions:
Slice sausage, then cut into quarters.  Cook it in a large saucepan until well-browned for 5 to 8 minutes.  (I added about one tsp of oil so that it would brown nicely].
Add all the vegetables, including garlic, and saute until they begin to brown, about 10 minutes.
Stir in bay leaves and thyme.  Cook 1 or 2 minutes more.
Add beans to pan.  Using a potato masher, mash about one-fourth of them. Add chicken broth.  Bring mixture to a boil.  Lower heat and simmer, uncovered, for about 15-20 minutes until vegetables are tender and sauce is thick.
Discard bay leaves.  Season to taste with Tabasco, cayenne and black pepper.  Serve over rice.
Halibut Saute


Ingredients:
carrot, green onion, broccoli floret, ground ginger, chicken broth, cornstarch, lemon peel, lime peel

Directions:
Cut halibut into 1-inch cubes.
Season halibut with salt and pepper.
Saute halibut chunks in 2 tablespoons oil barely cooked.
Remove from skillet and reserve.
Saute vegetables in remaining oil until crisp-tender.
Return halibut to skillet and add ground ginger.
Combine chicken broth, cornstarch, and lemon peel; add to halibut        mixture.
Cook and stir until thickened and halibut chunks will flake with a fork.
Vacation Meatloaf


Ingredients:
lean ground beef, onion, garlic powder, olive oil, milk, eggs, diced tomatoes

Directions:
Mix all ingredients in 2 inch baking dish or pan and bake at 400 for 35 minutes. Bake longer if in a deeper dish.
Drain and serve.
Pomegranate Pie


Ingredients:
butter, salt, sugar, unflavored gelatin, pomegranate juice, lime juice, lime zest, pomegranate seeds, unflavored gelatin, pomegranate juice, heavy cream, sugar, pomegranate seeds, lime zest

Directions:
preheat the oven to 350.
for crust:
mix cookie crumbs, melted butter and salt in a bowl.
press into bottom and up the sides of a pie plate.
bake for 12 minutes until browned, remove and place on a wire rack to cool.
bottom layer:
in a small saucepan mix sugar and gelatin together.
add the juices and zest and heat over medium until dissolved, about 5 minutes.
refrigerate for 15 mniutes.
stir in pomegranate seeds and pour into pie crust.
refrigerate for 45 minutes.
top layer:
in a small glass bowl sprinkle gelatin over 1/4 c pomegranate juice.
let it stand 5 minutes to soften, then heat in a microwave for 20 seconds until softened.
meanwhile beat cream and sugar with an electric mixer until soft peaks form.
slowly add cooled pomegranate mixture, beat until stiff peaks form.
remove the pie from the refrigerator and add whipped cream over bottom layer.
garnish with lime zest and pomegranate seeds.
refrigerate 2 hours or until firm enough to slice.
Cauliflower Tots
Category: appetizers-and-snacks
By voochkoo

Tater tots without the taters. Can alter the ingredients: Cheddar and green onion, Mexican cheese blend and chili powder, or bacon and white Cheddar. Let your imagination run wild.

Ingredients:
1 large head cauliflower, broken into florets
½ cup bread crumbs
½ cup shredded Parmesan cheese
1  egg
1  egg white
1 tablespoon minced onion
1 tablespoon parsley flakes
salt and ground black pepper to taste
canola oil cooking spray

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 3 minutes. Drain and cool until easily handled. Chop cauliflower finely until it is the size of rice grains. Measure out 2 cups cauliflower "rice" into a large bowl. Add bread crumbs, Parmesan cheese, egg, egg white, parsley flakes, minced onion, salt, and black pepper. Form into 30 small logs. Arrange on the lined baking sheet; spray with cooking spray. Bake in the preheated oven until lightly browned on the bottom, 8 to 9 minutes. Remove from oven, flip, and spray with cooking spray. Continue baking until lightly browned on the other side, 8 to 9 minutes more.

Prep time: 20 mins
Cook time: 24 mins
Total time: 44 mins
Yields: 30 tots

Calories: 116.9
Fat: 3.4 g
Saturated fat: 1.5 g
Carbohydrates: 14.9 g
Sugars: 4.3 g
Dietary fiber: 4 g
Protein: 8.3 g
Cholesterol: 36.9 mg
Sodium: 257.7 mg
Sour Cream Sugar Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, sugar, eggs, vanilla extract, sour cream

Directions:
In a large bowl, whisk flour, baking soda, and salt until blended.
In a separate bowl, beat butter and sugar until combined. Beat in egg and vanilla until blended. Beat in sour cream, then beat in flour mixture just until combined.
Drop heaping tablespoons of dough, 2 inches apart, on an ungreased cookie sheet.
Bake for 10 minutes. With wide spatula, transfer cookies to wire racks to cool completely. Repeat with remaining dough.
Optional: When cookies are completely cooled, spread a dollop of vanilla frosting on top of each one.
Three Mile Island


Ingredients:
light rum, brandy, cherry juice, brandy, lemon juice

Directions:
Shake together liquid ingredients with ice (except Sprite and ice] and strain into a cocktail glass.
Gently add sprite.
Add more ice, if desired.
South Beach Style Warm Chicken Salad


Ingredients:
boneless skinless chicken breast halves, pistachios, bacon, feta cheese, blue cheese, cherry tomatoes, olive oil, white wine vinegar, Dijon mustard, sugar substitute, granulated sugar, Worcestershire sauce, garlic powder, salt, fresh ground black pepper, canola oil, extra virgin olive oil, water

Directions:
Combine the dressing ingredients,except oils and water, using a whisk to blend well.
Slowly add oils while whisking fiercely, until all is incorporated.
Taste and adjust seasonings, adding a little cold water if the taste is too vinegary.
Pour into a microwave-safe deep glass container and set aside.
Cook bacon strips in a large skillet a few minutes each side until crisp, remove to paper towel-lined plate to cool.
Drain off bacon grease, but don't clean out the pan (you will be using the same pan to cook the chicken in, and that bit of residual bacon essence will help flavor the meat].
Set out four large dinner plates and place 2 cups salad greens on each, then sprinkle cherry tomatoes and cheese around the edges of each plate; set aside.
Coat chicken pieces heavily with the ground nuts (discard any excess that doesn't stick].
Preheat oven to 350 F and have ready an ungreased 9x13" casserole.
Heat a little olive oil in the same skillet you cooked the bacon in, over about medium heat (use just enough oil to keep meat from sticking].
Brown chicken pieces 3-4 minutes per side, with the lid on- or until both sides have browned evenly, being careful to adjust the heat if needed to keep nuts from burning.
Place chicken into ungreased casserole dish and bake about 10 minutes, or until fully cooked (if your breasts are really thin, check early, if they are thicker, you may need another 5 minutes].
While the chicken is baking,re-whisk the dressing again and pop it into the microwave to heat for 30 seconds, stir, then heat another 30 secoinds- just until slightly warmed, not hot (NOTE:since microwaves vary, you may need to adjust the time so you don't boil the oil].
Drizzle about 1 Tbsp of the warmed dressing over each salad plate; Pour the rest of the dressing into a serving dish to set on the table for each guest add as much or as little extra dressing as they prefer.
Crumble bacon and sprinkle evenly over each plate.
When chicken is fully cooked, remove to a cutting board and cut each breast into thin strips,trying to keep them together so they still look like a whole chicken breast shape.
Using a long spatula, lift each sliced chicken breast and place in the center of each salad.
Grind a bit of fresh black pepper and a pinch of salt over each serving.
Serve immediately with the extra dressing on the side.
Ichiban/Ramen


Ingredients:
"water"

Directions:
In medium pan combine water and vegetables. Bring to a boil., Add noodles. Cook for 3 minutes, stirring occasionally., Make sure noodles are loose and mixed well with vegetables. Remove from heat., Add soup base and stir well., Split soup evenly into two bowls., Serve with chopsticks.
Peanut Butter Ice Cream With Chocolate Covered Peanuts


Ingredients:
sugar, peanut butter, chocolate-covered peanuts

Directions:
Wisk sugars and egg together.Set aside.
In a saucepan over low/meduim heat,creams . Do not boil but heat just until the edges start to bubble. Slowly add part of the heated milk to the eggs wisking constantly. This keeps the eggs from scrambling LOL. Add the heated egg mixture to the remaining milk in pan. Add peanut butter and stir until melted and until it thickens slightly and coats a spoon. Remove from heat.Strain through sieve.
Pour into an ice cream maker and follow the manufacturs directions.
Halfway thru the freezing add chocolate coverd peanuts.
Air Fryer Brown Sugar and Pecan Roasted Apples
Category: desserts
By Allrecipes

A sweet and nutty topping made with brown sugar and pecans adds incredible flavor to apples as they cook to tender perfection in the air fryer. Serve roasted apples over ice cream or yogurt, if desired.

Ingredients:
2 tablespoons coarsely chopped pecans
1 tablespoon brown sugar
1 teaspoon all-purpose flour
¼ teaspoon apple pie spice
2 medium apples, cored and cut into wedges
1 tablespoon butter, melted

Directions:
Preheat the air fryer to 360 degrees F (180 degrees C). Combine pecans, brown sugar, flour, and apple pie spice in a small bowl. Place apple wedges in a medium bowl; drizzle with butter and toss to coat. Arrange apples in a single layer in the air fryer basket and sprinkle with pecan mixture. Cook in the preheated air fryer until apples are tender, 10 to 15 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 32 roasted apple wedges

Calories: 204.4
Fat: 11.3 g
Saturated fat: 4.1 g
Carbohydrates: 27.9 g
Sugars: 21.2 g
Dietary fiber: 4.2 g
Protein: 1.2 g
Cholesterol: 15.3 mg
Sodium: 44.2 mg