xiaoxl/recipe_data huggingface dataset:
Chicken Marsala With Capers


Ingredients:
boneless chicken breasts, chicken broth, flour, salt, white pepper, butter, canola oil, garlic cloves, capers, white mushrooms, marsala wine, cornstarch, cold water

Directions:
"Pound the breasts to about 1/2" - 1/4" thickness between plastic wrap.  Dredge them in the flour and salt and pepper lightly, and set aside.  Put oil and butter in lg. frying pan and heat to medium.  Mince the garlic and saute in the oil/butteruntil light gold in color, then add the chicken and saute until light brown.  Chicken is thin so it won't take too long, 7-10 minute  Remove chicken to platter and keep warm in 200 degree oven.  Saute the mushrooms in the oil/butter mixture for about 3 minute then add the drained capers and chicken broth.  Cook another 2 minute  Add the Marsala wine (NOT cooking wine], and simmer another 3 min.( to cook off any alcohol], then add chicken and any juices back into the sauce.  Simmer 5 minute  Mix the cornstarch and water, then stir into the pan juices.  Cook for about 3-5 minute to make sure cornstarch is well incorporated.  Sauce will be lightly thickened but NOT gravy-like.   Return all to warm platter and serve.  Taste then add salt and pepper if needed.  We like this with al-dente whole wheat thin spaghetti and then dress the noodles with the sauce, and a side of   fresh carrots boiled to crisp-tender."
Oaxacan Tacos


Ingredients:
corn tortillas, onion, limes, fresh cilantro

Directions:
Heat a large skillet over medium-high heat.
Fry the steak strips, stirring constantly, until browned on the outside and cooked to personal taste, but not too firm; no more than 5 minutes.
Season with salt and pepper. Remove to a plate and keep warm.
Heat the oil in the skillet, and quickly fry each tortilla on both sides, until lightly browned and flexible.
Set aside, and keep warm.
Place tortillas on a plate, and top with steak strips, onion, jalapeno, and cilantro to taste. Squeeze lime juice over. Wrap and eat.
Prawn/Shrimp Appetizers


Ingredients:
cream cheese, Spring Roll Wrapper Cups, lemon juice

Directions:
cook prawns, and chop off a larger piece of each prawn and save to put on the top, chop the rest of the prawns finely.
Add the lemon juice and the seafood sauce (I use Marie Rose sauce] - many sauces are different thicknesses so start with the one tablespoon and just add more if necessary to the cheese and blend well.
Stir in the chopped prawns - or you could use smoked salmon.
Fill each cup with the cheese mixture and serve. great for parties or when entertaining.  the filling can be made ahead - the same with the cups but the filling has to be put in the cups la late as possible.
Almond Milk Chocolate Pudding
Category: desserts
By Phaewryn

This is a super easy pudding that can be adapted as needed to be both vegetarian or vegan. It is low-fat and a responsible snack for those watching their diet but seeking a sweet chocolate dessert. A very versatile pudding recipe that is easy to modify.  Can be eaten warm, if preferred.

Ingredients:
1 cup white sugar, or to taste
½ cup unsweetened cocoa powder
⅓ cup cornstarch
¼ teaspoon salt  (Optional)
3 cups unsweetened almond milk
1 teaspoon butter  (Optional)
1 teaspoon vanilla extract  (Optional)

Directions:
Mix sugar, cocoa powder, cornstarch, and salt together in a saucepan; whisk in 1/4 cup almond milk until foamy and smooth. Continue adding almond milk, 1/4 cup at a time, to cocoa mixture until mixture is smooth and foamy each time. Place saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a simmer and starts to thicken, about 5 minutes. Remove saucepan from heat and stir in butter until melted and smooth. Add vanilla extract and mix well. Pour pudding into serving bowl and refrigerate until chilled, at least 30 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 6 servings

Calories: 212.5
Fat: 3 g
Saturated fat: 1 g
Carbohydrates: 48.1 g
Sugars: 37.3 g
Dietary fiber: 3 g
Protein: 2 g
Cholesterol: 1.8 mg
Sodium: 183.8 mg
Mediterranean Tilapia Cashew Fusion With Lemon Sauce


Ingredients:
margarine, flour, eggs, cashew nuts, basil, capers, lemons, marsala wine, salt, cornstarch

Directions:
Chop cashew nuts into very small pieces but not fine (motorized mini-chopper works best] and then place on a big plate.
Whisk the 2 eggs and place into a bowl.
Place the flour on a big plate.
Place aluminum foil over a baking pan and grease with margarine.
Place one fillet in flour (coat both sides] FIRST and then deep into the egg mixture SECOND; Next place fillet in the cashews and press down; Next flip the fillet and press the nuts into the other side of the fish; Then place onto the baking pan; Do this for all 4 fish fillets, also sprinkle the top of the fillets with extra ground cashews.
Place baking pan with the fish into a pre-heated over at 325 degrees and bake for about 20-25 minutes… test to see if the fish is done, but not overcooked.
THE LEMON SAUCE.
Place 2 egg yolks in 1/4 cup of COLD stock and whisk until smooth.
Add lemon juice, Marsala wine and salt to 1 cup heated stock.
In a small pot heat peanut oil and then add the cornstarch stirring (add a little of the stock if necessary to prevent it from becoming lumpy]; Next gradually add the lemon juice/stock, whisk until smooth and resulting in the consistency for a thick sauce; Let the sauce bubble for about 1 minute, then remove from heat and let sit for about 2 minutes.
Next gradually add the beaten egg yolks into the lemon stock, whisk until smooth (do not let the eggs set].
Remove fish to an individual plates; place some olives on one side; Drizzle a little of the lemon sauce on the fish and pour some of the sauce on the plate (by the side of the fish]; garnish the fish and sauce with chopped basil leaves and capers.
Add cooked vegetables to individual plates as desired and served with extra lemon wedges.
Enjoy this mouth watering recipe!
S'mores in a Cup
Category: desserts
By Katie Rose

I wanted s'mores one evening and I didn't want to build a fire. This is one of my now favorite recipes. It takes a little more time but it's not messy and great for little kids. Don't have to worry about cleaning their hands, might have to clean around their mouth though, if you have one of those children that could make a mess out of absolutely nothing. I was one of those children and still am today.

Ingredients:
2 (14.4 ounce) packages graham crackers (such as Honey Maid®), crushed
¾ cup butter, melted
6 (1.5 ounce) bars milk chocolate candy bar (such as Hershey's®), broken into squares
126  miniature marshmallows

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 42 miniature muffin tins with paper liners. Mix graham cracker crumbs with butter in a bowl until evenly combined. Spoon graham cracker mixture into the prepared muffin cups, pressing into the bottom and up the sides creating a crust. Place 1 chocolate square onto each crust and top each with 3 miniature marshmallows. Bake in the preheated oven until marshmallows are puffy and chocolate is melted, about 6 minutes.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 42 servings

Calories: 154.1
Fat: 7.1 g
Saturated fat: 3.5 g
Carbohydrates: 21.2 g
Sugars: 11.3 g
Dietary fiber: 0.7 g
Protein: 1.7 g
Cholesterol: 10.2 mg
Sodium: 148.4 mg
Ralf's Pretty Good Pistachio Baked Fish


Ingredients:
pistachios, parmesan cheese, parsley, dry mustard, milk, butter

Directions:
Cut fish into serving-size pieces and check for bones.
Combine bread crumbs, 1/4 cup pistachios, cheese, parsley, and mustard in shallow dish.
Dip fish in milk and roll in crumb mixture; place in shallow greased baking dish.
Drizzle with butter; sprinkle with remaining pistachios.
Bake at 450°F allowing 10 minutes per inch of thickness measured at its thickest part or until fish flakes when tested with fork.
Bean Soup With Kale
Category: soups-stews-and-chili
By Ben S.

Each serving supplies 7mg of lutein, a healthy dose for the day.

Ingredients:
1 tablespoon olive oil or canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans white beans, such as cannellini or navy, undrained
4  plum tomatoes, chopped
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley

Directions:
In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

Yields: 8 servings

Calories: 182.3
Fat: 2.5 g
Saturated fat: 0.4 g
Carbohydrates: 31 g
Sugars: 1.8 g
Dietary fiber: 7.3 g
Protein: 11 g
Sodium: 220.4 mg
Cinnamon or Garlic Breadsticks  No Yeast Required


Ingredients:
butter, margarine, flour, salt, baking powder, milk

Directions:
Preheat oven to 425 degrees.  Place oil and butter or margarine in 9x13 pan and place in oven to melt.
Stir dry ingredients together.  Gradually add milk stirring till a dough forms and leaves the side of the bowl.  Knead 5-6 times in the bowl.  Place on floured countertop and roll into 9x13 rectangle.  Lay dough into pre-heated pan on top of the butter and oil.  Sprinkle with cinnamon and sugar OR garlic salt.  Cut into strips.  Bake at 425 for 20 minutes.
Bada Bing Pork Chops
Category: main-dish
By walleye11

If you like flavorful pork chops on the grill, this one's for you!

Ingredients:
1 cup Italian-style salad dressing
½ cup Worcestershire sauce
½ cup applesauce
¼ cup hot pepper sauce
1  lime, juiced
6  bone-in pork chops

Directions:
Mix together the Italian dressing, Worcestershire sauce, applesauce, hot pepper sauce, and lime juice in a bowl. Pour the marinade over the pork chops, and refrigerate in marinade for 6 hours or overnight. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the chops from the marinade, and pour marinade into a saucepan. Bring the marinade to a boil over medium heat, and allow to boil for about 1 minute. Place the pork chops onto the preheated grill, and grill until well browned and no longer pink in the middle, about 6 minutes per side, basting the chops occasionally with the marinade. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Allow the marinade baste to cook completely onto the chops.

Prep time: 5 mins
Cook time: 15 mins
Total time: 8 hrs 20 mins
Yields: 6 servings

Calories: 450.4
Fat: 22 g
Saturated fat: 5.4 g
Carbohydrates: 11.5 g
Sugars: 7.8 g
Dietary fiber: 0.3 g
Protein: 49.5 g
Cholesterol: 126.6 mg
Sodium: 1252.5 mg
Peanut Butter Protein Pancake With Blueberry Vanilla Topping


Ingredients:
egg, peanut butter, skim milk, baking soda, salt, vanilla yogurt, blueberries, cottage cheese, artificial sweetener

Directions:
Spray a non stick skillet with cooking spray and heat on medium until hot.
Beat egg, peanut butter, milk, soda and salt until smooth. If your egg is large, use a heaped tablespoon of peanut butter and maybe some more milk.
Pour mixture into hot greased skillet and cook until surface of the pancake is no longer liquid (about three or four minutes; maybe reduce heat a little and cover the skillet so that the pancake doesn't burn].
Flip and cook about two or three more minutes until done.
Process yoghurt and blueberries (and sweetener, if you use it] to a smooth sauce, then stir in the cottage cheese.
Transfer pancake to a plate and top with yogurt mixture.
Enjoy!
Olsmorgas (Open-Face Mushroom and Onion Sandwich)


Ingredients:
butter, onion, salt, pepper, parsley

Directions:
Melt butter in a skillet and saute the onion until wilted., Add mushrooms and cook until light brown and a little crisped around the edges., Add salt and pepper., Spoon mixture onto bread., Sprinkle with parsley.
Butterscotch Caramel Salty Dogs


Ingredients:
marshmallow cream, instant nonfat dry milk powder, vanilla extract, milk, salted peanuts

Directions:
In a medium-sized glass bowl, melt the butterscotch chips in the microwave on high for about 2 minutes.
Remove bowl and stir in the marshmallow cream and powdered milk.
Add the vanilla and mix well.  The mixture will be very thick.
At this point, use your hands and knead the mixture almost like bread dough.
Roll the mixture into walnut sized pieces and shape like your little finger.
Place finger shapes on wax paper to set.
In a separate bowl, melt the caramels and milk together in the microwave on high for 1.5 to 2 minutes.  Remove from microwave and stir well.
Roll set fingers into the caramel mixture, making sure the caramel is not too hot and won't burn your fingers.
Once rolled in caramel, immediately roll in chopped nuts and place back on the wax paper to harden.
You can vary the yield by how large or small you make the "fingers".
Guacamole


Ingredients:
Hass avocadoes, fresh cilantro, red onion, salt, lime, juice of

Directions:
Cut the avocados in half and remove pit.
Scoop out the meat and place in a bowl.
Mash avocados with a fork until you get the consistency you want (chunky vs smooth].
Add remaining ingredients.
Let it chill for 15 - 30 mins, tightly sealed container to let the ingredients blend.
The Caffeinated Banana Smoothie


Ingredients:
banana, milk, peanut butter

Directions:
"Put all in a blender and blend until smooth."
Crispy Potato Wedges


Ingredients:
baking potatoes, butter, fresh rosemary, paprika, salt, pepper, panko breadcrumbs

Directions:
Cook potatoes in boiling water until tender (20-30 minutes]. Drain and cool. (This can be done 1 day ahead chilling potatoes]. Peel potatoes and cut each into 6 wedges.
Melt butter in a large skillet. Remove from heat. Stir in rosemary, paprika, salt and pepper.
Roll potato wedges in seasoned butter.
Place potato wedges on a cookie sheet.
Stir in 1 1/2 cups breadcrumbs (panko]in skillet (with butter], making sure crumbs are well coated with the butter.
Roll potatoes in buttered crumb mixture and then return potatoes to cookie sheet. (This can be done 1 day ahead--cover with plastic wrap and chill up to one day].
Preheat oven to 350-degrees F. Bake potatoes until crisp (45 minutes].
Cream Cheese Jalapeno Hamburgers
Category: main-dish
By Noelle C 

These are the BEST burgers I've ever had.  My mother made a version of these and I changed it a little....instead of Jalapeno peppers you can add ANYTHING or just do the cream cheese...trust me...you're family and/or guests will BEG for the recipe!

Ingredients:
2 cups seeded and chopped jalapeno pepper
2 (8 ounce) packages cream cheese, softened
2 pounds ground beef
8  hamburger buns, split

Directions:
Preheat a grill for medium heat. When hot, lightly oil the grate. In a medium bowl, stir together the jalapenos and cream cheese. Divide the ground beef into 16 portions and pat out each one to 1/4 inch thickness. Spoon some of the cream cheese mixture onto the center of 8 of the patties. Top with the remaining patties, pressing the edges together to seal. Grill for about 10 minutes per side, or until well done, taking care not to press down on the burgers as they cook. This will make the cheese ooze out. Serve on buns with your favorite toppings.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 burgers

Calories: 526.1
Fat: 35.2 g
Saturated fat: 18.1 g
Carbohydrates: 24.4 g
Sugars: 0.8 g
Dietary fiber: 1.8 g
Protein: 27.2 g
Cholesterol: 130.4 mg
Sodium: 472.1 mg
Mom's Beer Bread


Ingredients:
self rising flour, sugar, beer, butter

Directions:
Make sure beer is room temperature., Mix flour and beer, stirring just until blended., Stir in sugar., Pour into well greased loaf pan., Bake at 375 degrees for about 30 minutes., Brush with melted butter., Serve hot!, Can be baked in 2 quart casserole dish as well.
Easy Pumpkin-Sage Soup (Crockpot)


Ingredients:
reduced-sodium chicken broth, pumpkin, leeks, ground sage, ground nutmeg, salt, black pepper, parmesan cheese

Directions:
Combine broth, pumpkin, leeks, sage, nutmeg, salt and pepper in a 3 1/2-quart crockpot.
Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.
Stir in half-and-half.
Sprinkle each serving with Parmesan cheese, if desired.
Italian Casserole Dinner


Ingredients:
ground sausage, ground beef, onion, green pepper, garlic, tomato sauce, tomato paste, water, basil, oregano, garlic powder, cheddar cheese, mozzarella cheese

Directions:
In dutch oven, saute sausage, beef, onion, green pepper, and garlic until meats are no longer pink; drain.
Add tomato sauce, paste, water, and seasonings.
Bring to a boil, reduce heat and simmer for 5 minutes.
Stir in noodles.
Put in 13x9 pan and sprinkle with cheeses.
Bake at 350* for 30 minutes or until cheese is browned and bubbly.
Greek Bean Soup (Fasoulada)


Ingredients:
olive oil, onions, carrots, celery ribs, fresh parsley, dill weed, tomato paste, water, great northern bean, fresh lemon juice

Directions:
Heat olive oil in large pot; add onions, and saute until tender.
Add carrots, celery, parsley, and dill weed; cook until carrots are glazed, 5-7 minutes.
Mix in tomato paste, water, and beans; season to taste with salt and pepper.
Bring to a boil, then reduce heat and cover.
Simmer over low heat 1 or more hours or until beans are tender.
Stir in lemon juice, if desired, just before serving.
Lemon Roast Potatoes


Ingredients:
potatoes, water, lemon juice, olive oil, garlic, salt, oregano, pepper

Directions:
mix the water, lemon juice, olive oil, garlic,salt, pepper and oregano in a large measuring cup.
peel and cut the potatoes into wedges (I prefer redskins].
place potatoes in a glass baking dish (9x13].
cover potatoes with the liguid mixture.
Bake x 2 hours (or till liquid is absorbed] in 325 degree oven, basting often.
Roast Beef Packing House Sandwich


Ingredients:
swiss cheese, beef brisket, salt, ground pepper

Directions:
Toast 1 slice of bread (this will be the middle slice]. Spread the dressing on all pieces of the bread.
Place 1 slice of Swiss cheese on 2 slices of the untoasted bread. Pile the brisket onto one of the slices of bread with the cheese. Put the coleslaw on the other slice of bread with the cheese. Put the toasted slice of bread on top of the meat. Sandwich the pieces together.
Cook the triple decker sandwich on the flat grill until both the top and bottom pieces of bread are golden brown.
Buffalo Cauliflower Pizza


Ingredients:
Basic Massoni Pizza Base, cauliflower, parsley, thyme, rosemary, unsalted butter, blue cheese

Directions:
For the Buffalo Sauce:
Heat up the franks hot sauce with butter until fully melted and whisk in all dried herbs. Pour into a bowl and set aside and cool slightly.
For the Cauliflower:
Cut the cauliflower into small florets (1inch size] and set aside.
Toss cauliflower with buffalo sauce and spread evenly on sheet tray.
Roast cauliflower at 450 degrees for 10 minutes or until slightly tender.
Let cauliflower mixture cool slightly in the fridge.
For the Pizza:
Cover the cheesed pizza heavily with the buffalo cauliflower- bake as directed and crumble with blue cheese when it comes out of the oven.
Wild Rice, Cherries, Apricots and Cheesy Stuffed Acorn Squash


Ingredients:
acorn squash, wild rice, dried cherries, pecans, provolone cheese, scallions, shallots, garlic, olive oil, butter, salt, pepper

Directions:
Squash  --  Drizzle the olive oil the inside of the squash and sprinkle with sald and pepper.  Place flesh side down on a baking sheet lined with parchment or even foil in a 400 degree oven, middle shelf for about 30-40 minutes depending on the size of the squash.  Just poke with a knife and it should be tender but no falling apart.  Remove from the oven so you can add the stuffing.
Rice  --  As the squash is baking, cook the rice according to the package directions. But as the rice cooks, add if your garlic and shallots, so it will cook right along with the rice. TIP:  I always cook my rice in broth rather than water, so if you want to add some more flavor, rather than water, use chicken or vegetable broth.
Finishing  --  Once the rice is done, remove from the heat and stir in the butter, scallions, cherries, apricots and nuts.  Then stuff the squash! I fill each squash half way, and then add a little cheese, add the rest of the rice and top with the remainder of the cheese.
Bake  --  400 degrees for about 15 minutes. This will reheat the squash, rice, and melt the cheese.
Serve  --  ENJOY! 1 squash half per person is healthy and filling. As I mentioned, roast chicken is great with this or go lighter with a salad.
Crab Egg Rolls


Ingredients:
garlic, bok choy, snow pea pods, water chestnut, bean sprouts, green onion, egg, dark soy sauce, black pepper, red pepper flakes

Directions:
In a large skilled over medium high heat saute the minced garlic in the 1 T.
oil.
Quickly stir in the cabbage, pea pods, water chestnuts, and onions.
Stir fry for 4 minutes.
Stir in the crab, egg, soy sauce, and pepper.
Stir well.
Add the pepper flakes if using.
Remove from heat and let stand for 10 minutes-you want to be able to handle it without burning your fingers.
Heat oil in a heavy skillet over medium high heat.
Lay out the wrappers and divide mixture evenly.
Wrap envelope style.
Example: You want the 4 points of the wrapper up, down, right and left.
At the lower point place mixture and form into a mini log.
fold the bottom up and over log.
Fold in sides.
Moisten top with water and begin to roll egg roll from bottom until totally wrapped.
When oil is hot fry 4 at a time, rolling and cooking until evenly golden brown.
Repeat.
Serve with stir fried veggies and dipping sauce.
Buffalo Chicken and Blue Cheese Dip


Ingredients:
boneless skinless chicken breasts, cream cheese, sharp cheddar cheese

Directions:
Boil in a large sauce pan enough water to cook the chicken breasts.
Then, boil the chicken until its cooked through, about 15 minutes.
Remove the chicken, pat dry, and shred with a fork.
Then place the shredded chicken in a large baking dish.
For a tailgate, I usually use 2 of those disposable 8 by 8 aluminum pans, or one large lasagna-size one.
Pour your desired amount of hot sauce over the chicken, and season with salt and pepper if desired.
Set this dish in the refrigerator to let the chicken absorb the flavor.
Preheat your oven to 350.
Next, over medium heat in a large pan, melt the cream cheese.
Pour in the blue cheese dressing and stir until they are completely combined.
Pour this mixture over the chicken.
Bake for 10 minutes.
Remove, but don't turn the oven off.
Sprinkle the cheddar cheese evenly over the top and return to the oven for another 10-15 minutes, until the cheese is melted and starting to brown just a little.
Serve hot or cold with chips!
Cheesy Stuffed Chicken Breast


Ingredients:
chicken breast fillets, cheddar cheese, plain flour, eggs, olive oil

Directions:
Cut a pocket in the side of each chicken breast.
Break the slices of cheese in half, lengthwise. Stuff the cheese in the pocket - 2 slices per breast.
Close the pockets with toothpicks.
Combine bread crumbs, garlic salt, and Italian herbs in a bowl.
Toss chicken in flour, dip in egg, and coat in breadcrumb mixture.
Shallow fry untl golden brown on each side. Bake at 180C for 10-15 minutes, on a pre-heated tray.
Black Bean Quesadillas


Ingredients:
black beans, salsa, tortillas, cheddar cheese

Directions:
In a bowl, mash the drianed and rinsed beans.
Add salsa and mix together.
Place 1/2 of the tortillas on a baking sheet.
Put equal amounts of bean mixture on each tortilla.
Put equal amounts of shredded cheese on top of beans.
Cover with remaining tortillas.
Bake at 350 degrees Fahrenheit for 15-18 minutes or until the cheese is melted.
Cut into wedges and serve.  You may serve with additional salsa and low-fat sour cream.
Notes:  May use flour or corn tortillas instead of whole wheat.