xiaoxl/recipe_data huggingface dataset:
Healthier Tuna Noodle Casserole
Category: seafood
By Juliana Hale

Opting for low-fat Alfredo sauce and sour cream lightens up this weeknight-friendly tuna casserole that packs plenty of veggies alongside whole wheat pasta, keeping it hearty enough to take to your next potluck. Garnish with fresh dill.

Ingredients:
cooking spray
2 cups whole-grain bow-tie pasta
1 teaspoon olive oil
2 cups sliced cremini mushrooms
½ cup chopped onion
⅓ cup chopped celery
⅓ cup chopped red bell pepper
⅓ cup chopped carrot
1 ½ cups light Alfredo sauce (such as Classico® Light Creamy Alfredo)
½ cup light sour cream
¼ cup grated Parmesan cheese
2 teaspoons snipped fresh dill
¼ teaspoon ground black pepper
1 (5 ounce) can solid white tuna (water pack), drained and broken into chunks
⅓ cup whole wheat panko bread crumbs
4 wedges lemon wedges  (Optional)

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Coat a 2-quart baking dish with nonstick spray. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside. Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms, onion, celery, bell pepper, and carrot; cook until vegetables are tender, about 8 minutes. Whisk together  , sour cream, 2 tablespoons Parmesan, dill, and black pepper in a large bowl. Stir in cooked pasta, vegetables, and tuna until combined. Transfer to the prepared dish. In a small bowl, stir together panko and remaining 2 tablespoons Parmesan; sprinkle over casserole. Lightly coat with nonstick spray. Bake in the preheated oven, uncovered, until browned and bubbly, about 25 minutes. Serve with lemon wedges.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 1 2-quart casserole

Calories: 543.7
Fat: 21.6 g
Saturated fat: 12.8 g
Carbohydrates: 62.4 g
Sugars: 9.4 g
Dietary fiber: 8.9 g
Protein: 28.3 g
Cholesterol: 72 mg
Sodium: 1066.2 mg
Hickory Smoked Salmon Skewers
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

These juicy salmon skewers from Lindsey S. Love of Dolly and Oatmeal are marinated in a mustard-based Carolina BBQ glaze and then grilled over hickory wood chips to give the salmon a smoky, full-depth flavor.

Ingredients:
1 pound salmon, skinned and deboned
2  lemons, sliced into thin coins
6  wooden skewers (or more as needed), soaked in water
¼ cup Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon honey
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce (such as Tabasco®)
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
½ cup chopped fresh parsley
Reynolds Wrap® Non Stick Aluminum Foil

Directions:
Cut the salmon into 2-inch chunks. Fold the lemon coins in half and thread the salmon and lemon onto the soaked skewers, alternating between the salmon and lemon. Place the salmon skewers in a shallow dish and set aside. In a large bowl, whisk together the mustard, vinegar, honey, Worcestershire sauce, hot sauce, salt and pepper to taste. Pour marinade over the skewers, turning to coat, and marinate for 15 to 30 minutes. While the skewers are marinating, prepare your grill. Cut a large piece of Reynolds Wrap® Non-Stick Foil and firmly fit it over the grill grate. Preheat the grill to medium heat. For a charcoal grill, place 4 to 5 hickory wood chunks on top of hot coals and close the grill cover to let the smoke accumulate. For a gas grill, place wood chunks in a smoker box or in a large piece of foil; fold up side to make a packet. Poke holes with a fork and place on the grill. Close the cover to let smoke accumulate. Open the grill and lightly oil the foil. Cook the salmon skewers for 4 to 5 minutes per side, until fish is opaque in color. Plate the salmon skewers and sprinkle with parsley. Serve hot.

Prep time: 15 mins
Cook time: 8 mins
Total time: 23 mins
Yields: 4 servings

Calories: 232.1
Fat: 10.1 g
Saturated fat: 1.9 g
Carbohydrates: 8.7 g
Sugars: 4.7 g
Dietary fiber: 0.3 g
Protein: 24.5 g
Cholesterol: 50.4 mg
Sodium: 1066.7 mg
Fish Fromage


Ingredients:
roma tomatoes, mozzarella cheese, provolone cheese, oregano leaves, parmesan cheese

Directions:
Pour the French dressing into a medium bowl.
Dip each fillet into dressing, then place in a shallow baking pan.
Top the fillets with tomato and cheese slices, then any dressing remaining in bowl.
Sprinkle with oregano and Parmesan cheese.
Bake in a preheated 450 oven for 20 minutes or until top is golden and fish flakes easily.
Crab Ravioli Filling With Lemon-Caper Butter


Ingredients:
butter, salt, butter, lemon juice, capers, parsley

Directions:
Filling: soak bread crumbs in 2T of the cream. Mix the bread crumbs, crab, butter and remaining cream.  Beat egg yolks and then beat into mixture. Salt to taste.
Make sheets of pasta, placing dabs of the filling every three inches or so on the bottom sheet, spread a top sheet over and cut with a ravioli cutter or a sharp knife. Make the ravioli about 2 inches square.
To a large pot of boiling water add ravioli a few at a time, return to boil, lower heatand simmer until pasta is just tender, about 10 minutes. Remove with slotted spoon and drain.
Lemon-Caper Butter: Melt butter over lowest heat. Add other ingredients and warm until just heated through.
Divide raviioli among warm serving plates. Spoon on warm Lemon Caper Butter and serve immediately.
Guilt-Free Buffalo Chicken Mac-N-Cheese


Ingredients:
yukon gold potato, yellow onion, raw cashews, macaroni, coconut milk, nutritional yeast flakes, lemon juice, garlic clove, celery seed, onion powder, salt, white pepper, turmeric, paprika, cayenne pepper, cumin, parmesan cheese, fresh parsley, paprika

Directions:
To a large pot, add the potatoes, carrots, onions and cashews and just enough water to cover the vegetables (about 6 cups]. Heat the pot on medium-high and bring to a low boil and cook until the potatoes and carrots are tender and mashable, about 10-15 minutes.
Strain the mixture over a large bowl to catch the cooking fluid. Reserve this cooking fluid and use it in place of the vegetable stock, preferably and set aside to cool slightly.
Cook the Quinoa Macaroni according to the package instructions and set aside.
To a blender, add the vegetable stock (or cooking fluid], coconut milk, cashew-vegetable mixture from step 2, yeast, lemon juice, garlic, celery seed, onion powder, salt, pepper, turmeric, 1/4 teaspoon paprika, cayenne pepper and cumin. Pulse a few times, then blend on high for 30-60 seconds (depending on your blender], or until the mixture is smooth and creamy. Taste for salt and add more if needed.
In a large bowl, fold the blended sauce into the cooked pasta and gently stir in the chicken sausage and parmesan.
Spoon the mixture into single serving bowls.
Optional: Add a few dashes of hot sauce and garnish with the parsley and dash of paprika.
Max's Beef Stew


Ingredients:
onion, beef broth, carrots, baby red potatoes, flour, beef stew meat, black pepper, paprika, garlic cloves, thyme, salt, bay leaf

Directions:
Whisk flour and beef broth together in small bowl., Add everything into crock pot, placing bay leaf on top., Cook on low for 8 hours., Remove bay leaf and serve.
lower-fat chewy oatmeal spice cookies


Ingredients:
Splenda sugar substitute, brown sugar substitute, unsweetened applesauce, egg, nonfat milk, vanilla, whole wheat flour, baking soda, ground cinnamon, cinnamon, ground nutmeg, ground ginger, Quaker Oats, raisins, powdered sugar, cinnamon

Directions:
Heat oven to 350°F.
Line cookie sheets with parchment.
You only need 2.
In large bowl, beat sugars and applesauce until well blended.
Add egg whites, milk and vanilla; beat well.
Add combined flour, baking soda, cinnamon, nutmeg, and ginger; mix well.
Add oats and dried fruit; mix well.
(Dough will be moist.] Drop dough by rounded tablespoonfuls onto cookie sheets.
I fit them in 4 X 5 rows with one cookie squeezed into the side.
Press down cookies to desired thickness and width (these cookies will NOT spread because of no fat] Bake 4 minutes, then turn cookie sheet around to the other side and bake another 4.
Cool 1 minute on cookie sheets; remove to wire rack.
Cool completely.
Store tightly covered.
I suggest using my Splenda Powdered Sugar Glaze.
One recipe should do the trick.
Sprinkle with extra cinnamon for an extra kick, if desired.
Caramel Apple Yogurt


Ingredients:
plain yogurt, green apple, brown sugar, brown sugar, vanilla, salt, half-and-half, butter

Directions:
In a blender, mix the yogurt, apple, 1/2 cup of brown sugar, 1 pinch of salt and 1 tsp of vanilla. Blend till the ingredients have a nice creamy texture.
In 4 oz jars, fill the jars half way with the yogurt blend.
In a small sauce pot combine the butter, half and half, pinch of salt and 1 cup of brown sugar and cook on medium low.
Whisk gently until all the ingredients are melted and smooth.
Add the tsp of vanilla and continue to cook to desired consistency. Remember that this is more of a sauce and will be refrigerated so you don't want the caramel to get too stiff.
Allow the caramel to cool, then pour over the yogurt filling up the remainder of the jars.
Chill and serve.
White Wine Cheese Spread


Ingredients:
cheddar cheese, blue cheese, cream cheese, butter, garlic clove, white wine

Directions:
Peel and quarter garlic cloves., Combine all ingredients in bowl of food processor., Process until smooth and creamy.
Mema's Corn Fritters
Category: side-dish
By Robert Crofton

Corn fritters like my grandmother used to make them! Corn fritters are one of my favorite dishes and with the extra flavor kick from the added Parmesan cheese, you'll be sure to love this dish! Use canned corn or boiled corn off the cob.

Ingredients:
5 tablespoons biscuit baking mix (such as Bisquick®)
¼ teaspoon salt
ground black pepper to taste
⅔ cup shredded Parmesan cheese
2  eggs
2 cups whole kernel corn, drained
2 tablespoons finely chopped onion
¼ cup butter
2 tablespoons vegetable oil

Directions:
Whisk baking mix with salt, black pepper, and Parmesan cheese in a small bowl. Beat eggs in a separate bowl and stir in corn and onion. Lightly stir biscuit mix-cheese mixture into corn mixture just until moistened; do not overmix. Melt butter with vegetable oil in a large skillet over medium heat. Drop batter into hot skillet with a tablespoon and flatten fritters slightly with spoon. Cook fritters until browned on both sides, about 3 minutes per side, and drain on paper towels.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 241.9
Fat: 17.9 g
Saturated fat: 8 g
Carbohydrates: 15.1 g
Sugars: 2.1 g
Dietary fiber: 1.3 g
Protein: 7.5 g
Cholesterol: 90.2 mg
Sodium: 553.1 mg
Mussel Soup


Ingredients:
mussels, shallots, dry white wine, butter, extra virgin olive oil, leeks, garlic cloves, saffron, cayenne, heavy cream, fresh lemon juice, basil, chervil

Directions:
Put the mussels, wine and shallots in a saucepan and turn the heat to high.  Cover and cook, shaking occasionally, just until the mussels open, about 5 minutes.
Remove the mussels with a slotted spoon and strain the broth; set aside.
Melt the butter in a saucepan over medium heat.  Add the leeks and cook until fragrant and softened, about 5 minutes.
Stir in the garlic and crumble the saffron into the saucepan.  Pour in the reserved mussel broth, cayenne and enough water to make 5 cups of soup.
Add the cream, if you are using it.  Bring to just a boil, then turn off the heat and season with lemon juice, salt and pepper.
Arrange mussels in soup bowls and pour the hot broth over them.
Garnish with basil and chervil if desired.
Apple-Spice Muffins
Category: bread
By EatAndRun

Choose your favorite extract, spice, and fruit to make nutritious muffins with the ingredients you have on hand.

Ingredients:
2 medium ripe bananas, mashed
¾ cup packed brown sugar
⅓ cup unsweetened applesauce
1 large egg, lightly beaten
1 teaspoon vanilla extract
1 cup whole wheat flour
2 teaspoons baking powder
1 ¼ teaspoons salt
1 teaspoon apple pie spice
½ teaspoon baking soda
1 cup quick-cooking oats
1 cup diced apple

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease twelve 2 1/2-inch muffin cups. Stir together bananas, brown sugar, applesauce, egg, and vanilla extract in a large bowl. Sift together flour, baking powder, salt, apple pie spice, and baking soda in another bowl. Add flour mixture and oats to banana mixture; gently stir just until combined. Do not overmix. Fold in apple. Spoon batter evenly into prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Remove muffins from pan, transfer to a wire rack, and let cool completely.

Prep time: 10 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 12 muffins

Calories: 145.5
Fat: 1.1 g
Saturated fat: 0.3 g
Carbohydrates: 32.5 g
Sugars: 17.7 g
Dietary fiber: 2.8 g
Protein: 3.1 g
Cholesterol: 15.5 mg
Sodium: 387 mg
honey maple pork chops


Ingredients:
honey, maple syrup, allspice, salt, pepper

Directions:
Heat grill.
In small bowl, combine honey, syrup and allspice; mix well.
Sprinkle pork chops with salt and pepper.
When ready to grill, brush pork chops with honey mixture.
Place chops on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
Cook 10 to 15 minutes or until pork is no longer pink in center, turning once and brushing occasionally with sauce.
Creamy Brussels Sprouts Gratin With Bleu Cheese


Ingredients:
Brussels sprouts, butter, blue cheese, parmesan cheese

Directions:
Trim & cut sprouts in half lengthwise.
Heat an oven to 350 degrees Fahrenheit, and bring a medium pot of salted water to boil.
Butter a shallow baking dish and set aside.
Add the Brussels sprouts to the water, bring back to a boil, and cook for 3 minutes. Drain, dry well, and arrange the sprouts in the buttered baking dish. Crumble the blue cheese over the sprouts.
In a small bowl, whisk together the cream, milk and mustard. Season to taste with salt and pepper.
Pour the cream mixture over the spouts, top with Parmesan, and transfer to the oven. Bake until the cream is bubbling and the top has begun to brown, 20-25 minutes. Allow to cool for a few minutes before serving.
Grilled Shrimp and Pitas With Chickpea Puree


Ingredients:
large shrimp, olive oil, dried oregano, salt, fresh ground black pepper, garlic cloves, canned chick-peas, water, lemon juice, flat leaf parsley, butter

Directions:
Light the grill or heat the broiler. Thread the shrimp onto four skewers. Brush the shrimp with 2 tablespoons of the oil; sprinkle with the oregano, 1/4 teaspoon of the salt, and the pepper.
In a medium saucepan, heat 5 tablespoons of the oil over moderately low heat. Add the garlic and cook, stirring, for 30 seconds. Add the chickpeas, water, and the remaining 3/4 teaspoon of salt and heat until warmed through. With a potato masher, mash the chickpeas. Stir in 1 tablespoon of the lemon juice and the parsley. Cover to keep warm.
Grill or broil the shrimp, turning once, until just done, about 4 minutes in all. Meanwhile, spread both sides of each pita with the butter and grill or broil, turning once, until golden, about 4 minutes in all. Cut into quarters.
In a small glass or stainless-steel bowl, whisk together the remaining 2 tablespoons each of oil and lemon juice. Mound the chickpeas on plates. Top with the shrimp skewers and surround with the pita quarters. Pour the lemon oil over the shrimp and chickpeas.
Cinnamon Toast


Ingredients:
bagel, margarine, cinnamon

Directions:
toast your bread or bagel ( if i use a half of a bagel i cut the half in half so it is thinner].
spread margarine on (can add more or less margarine].
sprinkle cinnamon on (can add more or less].
take knife and spread all together.
ENJOY!
All-Purpose Seasoning Mix


Ingredients:
dried coriander, dill weed, dried rosemary, dried thyme, mustard powder, celery seed, dried basil, dried marjoram, spearmint, dried parsley flakes, sesame seeds, onion powder, dried oregano, garlic powder

Directions:
In the container of a blender or food processor, combine all the ingredients, and process on high speed until reduced to a fine powder.
Transfer to a container with a tight fitting lid and use as desired.
Glazed Coffee Rolls With Rum


Ingredients:
pecans, brown sugar, brewed coffee, butter, dark rum, sugar, instant coffee granules, butter

Directions:
Sprinkle pecans in a heavily greased 12 cup bundt pan.
Combine brown sugar, brewed coffee, 1/4C melted butter and rum stirring well.
Pour mixture into pan.
Combine 2/3 cup sugar and coffee granules in a shallow bowl: stir well.
Separate biscuits and dip in 1/3 cup melted butter then dip in sugar mixture (both sides].
Stand biscuits on edge around pan.
Bake at 350 degrees for 28 minutes.
Cool in pan on wire rack for 5 minutes.
Invert onto serving plate.
Serve immediately and enjoy!
Creamy Cauliflower Egg Salad
Category: salad
By OMARILYN

Reminds me of potato salad.

Ingredients:
1 large head cauliflower, cut into small chunks
4  hard-cooked eggs, or more to taste - chopped
1 cup creamy salad dressing (such as Miracle Whip®)
2 stalks celery, diced
4  green onions, chopped
¼ cup sour cream
2 tablespoons apple cider vinegar
1 teaspoon white sugar
salt and ground black pepper to taste

Directions:
Place cauliflower into a microwave-safe bowl, cover, and cook in microwave oven until tender, about 7 minutes. Uncover and cool for 5 minutes. Stir eggs, creamy salad dressing, celery, green onions, sour cream, apple cider vinegar, sugar, salt, and black pepper in a bowl until thoroughly combined. Mix cauliflower into dressing. Chill at least 1 hour before serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 236.2
Fat: 16.4 g
Saturated fat: 3.7 g
Carbohydrates: 15.4 g
Sugars: 10.2 g
Dietary fiber: 3.9 g
Protein: 7.5 g
Cholesterol: 158.9 mg
Sodium: 460.1 mg
Chorizo Meatloaf


Ingredients:
garlic cloves, celery, black pepper, salt, chipotle chiles in adobo, oranges, buttermilk, chorizo sausage

Directions:
Toast garlic in vegetable oil until golden. Add remaining vegetable mix ingredients and 5 tablespoons salt and 2 tablespoons ground black pepper. Cook until vegetables are cooked but still have a little crunch to them. Add four cups saltine cracker crumbs. Stir well and set aside to cool.
Puree chipotle and buttermilk until smooth. Fold in zest and saltines. Set aside to allow saltines to soften. Combine  ground chuck and fresh chorizo and mix well, ensuring there are no large lumps of either chorizo or beef. Combine all ingredients. Mix very well! Shape into loaves or place in bread loaves to bake. Cook at 350 degrees Fahrenheit until the internal temperature is 155. Remove from oven and allow to cool.
Garlic Aioli
Category: side-dish
By Jeff and Justine

This is a great recipe that I found in another user's comments but nowhere else on the site. Enjoy! We use this as a dip for crab cakes or as a spread on sandwiches.

Ingredients:
¾ cup mayonnaise
3 cloves garlic, minced
2 ½ tablespoons lemon juice
¾ teaspoon salt
½ teaspoon ground black pepper

Directions:
Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

Prep time: 10 mins
Total time: 40 mins
Yields: 1 cup

Calories: 151.3
Fat: 16.4 g
Saturated fat: 2.5 g
Carbohydrates: 1.5 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Cholesterol: 7.8 mg
Sodium: 335.5 mg
Family Sized Chicken Pot Pie


Ingredients:
olive oil, butter, onion, garlic, all-purpose flour, dried tarragon, carrots, russet potato, granny smith apple, chicken broth, fresh dill, puff pastry

Directions:
Heat the oil and butter in a pot over low heat. Add the onion; cook, stirring, for 10 minutes. Add the garlic; cook 2 minutes more. Sprinkle with the flour and tarragon; cook, stirring constantly, for 1 to 2 minutes more.
Add the carrots, potatoes, apple, and broth; bring to a boil. Reduce heat to a gentle simmer and cook, partially covered, until the vegetables are tender, about 20 minutes. Add the peas, dill, and chicken; season to taste with salt and pepper, then cook 5 minutes more.
Preheat the oven to 350°F.
Spoon the mixture into a 2-quart round ovenproof casserole. On a lightly floured surface, roll puff pastry out to form a circle 2 inches larger than the casserole. Lay the pastry over the top, trim the overhang to 1 inch, and crimp the edges around the rim to seal. Cut several slits in the pastry to release the steam, then brush with remaining egg wash. Bake until crust is golden, 40 to 45 minutes.
The Greek Lantern


Ingredients:
parsley, lime zest, cold water, lime juice, sugar

Directions:
Combine all ingredents ; except club soda in a blender; blend well.
Strain through a fine-mesh strainer.
Fill tall glass with ice, add parsley mixture.
Top with club soda and serve.
Summer Zucchini


Ingredients:
zucchini, mozzarella cheese, parmesan cheese, fresh basil, extra virgin olive oil, garlic cloves

Directions:
Saute squash and zucchini in olive oil on medium heat for 4 minutes.
Add garlic and saute until squash and zucchini become transparent (about 2 or 3 more minutes].
Remove from heat. Add basil and mozzarella and toss. Shake parmesan over the top and serve.
Terrific Tuna Casserole


Ingredients:
canned tuna, peas, tri-colored pasta, milk, cheddar cheese

Directions:
Preheat oven to 350 degrees.
Cook noodles in a pot of water until JUST tender. Drain.
Stir in tuna, canned soups, and peas into noodles.
Put in casserole dish.
Crumble crackers on top of mixture then sprinkle cheese on top.
Bake until everything is hot and cheese is melted (approx. 30 min.].
Ultimate Vegan Mac and Cheese


Ingredients:
raw cashews, macaroni, potato, carrot, soymilk, onion powder, salt, paprika, nutritional yeast, lemon juice, minced garlic cloves

Directions:
1.Steam or boil the potatoes & carrots until tender (about 8-10 minutes]. Drain and set aside.
2.Place macaroni in a large pot of salted boiling water. Cook until al dente & according to package directions (about 9-10 minutes]. Drain and set aside.
3.Drain & rinse cashews and discard water. Now place all ingredients in a high-powered blender (except garlic & butter]. Blend until potatoes, carrots & cashews have completely broken down & sauce is smooth, about 1-2 minutes. Set aside.
4.Heat up butter in large pan over medium heat. When melted, add garlic & sauté for 1-2 minutes, until lightly brown (be careful not to burn].
5.Pour in cheese sauce and cook for 4-5 minutes, until sauce thickens up and becomes slightly stretchy. Stir often to prevent burning. If it's too thick, add a small amount of broth & stir. Taste for seasoning, and add more if needed.
6.Now add pasta and gently toss to coat. Serve immediately. Enjoy!
Toasty Coconut Ice Cream


Ingredients:
coconut milk, sweetened condensed milk, 2% low-fat milk, sweetened flaked coconut

Directions:
Whisk together first three ingredients until mostly smooth.
Pour into ice cream maker and follow manufacturer's instructions.
Toast coconut in hot oven or dry skillet until golden brown.  Allow to cool.
Chop candy bars in food processor.
After ice cream maker is finished, fold in toasted coconut and chopped candy bars.  Freeze 4 hours or overnight.