xiaoxl/recipe_data huggingface dataset:
Healthier Lemon Poppy Seed Donuts
Category: bread
By Yoly

These donuts are made with Swerve® and almond milk. They are baked, rather than fried, which makes them healthier than a regular donut. They are delicious, quick, and very easy to make.

Ingredients:
cooking spray
½ cup granulated sugar substitute (such as Swerve®)
2 teaspoons lemon zest  (Optional)
1 large egg, at room temperature
2 ½ tablespoons unsalted butter, melted
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
½ teaspoon lemon extract
½ cup almond milk, at room temperature
1 ¼ cups all-purpose flour
1 ¼ teaspoons baking powder
¼ teaspoon salt
2 tablespoons poppy seeds
1 ¼ cups powdered sugar substitute (such as Swerve®)
1 tablespoon freshly squeezed lemon juice
1 tablespoon almond milk, at room temperature
1 teaspoon lemon zest  (Optional)
¼ teaspoon vanilla extract
⅛ teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray 2 donut pans with nonstick cooking spray. Place granulated sugar substitute and lemon zest in a bowl. Mix until zest is fully coated with sugar. Add egg, butter, lemon juice, vanilla, and lemon extract. Add almond milk and mix until well incorporated. Sift flour, baking powder, and salt together. Add to the sugar mixture. Fold in poppy seeds. Divide the batter evenly among the donut pans. Bake in the preheated oven until a toothpick inserted into a donut comes out clean, 10 to 12 minutes. Cool in the pans for 10 minutes. Remove from the pans and cool completely. While the donuts cool, make the icing. Mix powder sugar substitute, lemon juice, almond milk, lemon zest, vanilla, and salt together in a bowl. Set a rack over a cookie sheet lined with parchment paper. Dip donuts into the icing and place on the rack until glaze sets, 2 to 3 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 12 donuts

Calories: 88.1
Fat: 3.7 g
Saturated fat: 1.7 g
Carbohydrates: 39.5 g
Sugars: 0.7 g
Dietary fiber: 0.6 g
Protein: 2.2 g
Cholesterol: 21.9 mg
Sodium: 137.8 mg
French Toast Muffins


Ingredients:
all-purpose flour, sugar, baking powder, salt, cinnamon, milk, yogurt, vanilla extract, cinnamon, powdered sugar

Directions:
Preheat the oven to 350°F Lightly grease or line 12 muffins tins.
In a medium bowl, combine the flour, sugar, baking powder, salt, and cinnamon. In a large bowl, mix the milk, oil, yogurt, and extracts. Add the wet ingredients to the dry ingredients and mix.
Spoon the batter into the muffin tins until each cup is nearly full. Bake for 18 to 20 minutes until the muffins are lightly golden.
Let muffins cool in the tin for ten minutes, then transfer them to a baking rack to finish cooling. Sift powdered sugar and cinnamon on top of each muffin and serve warm.
Mustard, Soy Salmon


Ingredients:
salmon fillet, bok choy, green onion, tamari, honey, brown mustard, garlic, cooked basmati rice

Directions:
Preheat oven to 450 degrees.
Place salmon on foil lined baking sheet.
In small bowl, mix Tamari, honey, mustard and garlic.
Pour over salmon and bake at 450 deg. for about 10- 15 minutes depending on thickness until salmon just pulls apart with fork.
Meanwhile, cook rice according to package.
Heat a skillet or Wok over med-high heat, add oil, saute bok choy 4-6 minutes add onion, cook 1 more minute.
serve salmon and bok choy on top of rice.
Brenda's Lasagna
Category: world-cuisine
By BRENDAJALOMOS

This is a faster, and less expensive lasagna.

Ingredients:
1 (16 ounce) package lasagna noodles
1 pound lean ground beef
salt and pepper to taste
1 (16 ounce) jar spaghetti sauce
1 clove garlic, minced
½ pound shredded mozzarella cheese
½ pound shredded Cheddar cheese
1 pint ricotta cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).  In a large skillet over medium-high heat, brown beef and season with salt and pepper; drain.  Stir in spaghetti sauce and garlic and simmer 5 minutes. In a medium bowl, combine mozzarella, Cheddar and ricotta; stir well.  In 9x13 inch pan, alternate layers of noodles, meat mixture and cheese mixture until pan is filled. Bake in preheated oven for 30 minutes, or until cheese is melted and bubbly.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 9x13 inch pan

Calories: 642.8
Fat: 29.3 g
Saturated fat: 15.7 g
Carbohydrates: 53.4 g
Sugars: 7.5 g
Dietary fiber: 3.4 g
Protein: 41.3 g
Cholesterol: 108.3 mg
Sodium: 707.3 mg
Ground Pork Sandwiches


Ingredients:
ground pork, flour, egg, mustard, sweet onion, dill pickle slices, iceberg lettuce

Directions:
Make 4 large, flattened patties from the ground pork., Dredge first in flour, then in egg, then in breadcrumbs., Fry on high heat in about 1/8" of vegetable oil until crisp and golden brown., Heat buns in the microwave for a minute, wrapped in a kitchen towel., Serve garnishes separately.
My Favourite Shepherd's Pie


Ingredients:
ground beef, cooking onion, Worcestershire sauce, frozen corn, potatoes, processed cheese

Directions:
In a skillet brown ground beef with onion, garlic salt, and Worcestershire.
In a bowl combine soup and corn, then add the ground beef mixture and stir thoroughly.
Spread the mixture on the bottom of a 9x12-inch glass baking dish.
Prepare mashed potatoes and layer on top of meat mixture.
Bake at 375°F for 45 minutes.
Take out of oven, then cover with the cheese slices and place back in oven for an additional 15 minutes.
Sweet and Tart Vegan Granola Bar
Category: appetizers-and-snacks
By AliLigs

These chewy granola bars are packed with all sorts of nutrient-dense ingredients like dried cherries, sliced almonds, shredded coconut, and dark chocolate. This bar will fill you up and provide you with a lot of energy for times when you are on the go.

Ingredients:
2 ½ cups rolled oats
¾ cup vegan dark chocolate chips
½ cup all-purpose flour
½ cup agave nectar
½ cup chopped dried cherries
⅓ cup applesauce
¼ cup sliced almonds
¼ cup shredded coconut
¼ cup sunflower seeds
2 tablespoons packed brown sugar
½ teaspoon baking soda
½ teaspoon vanilla extract

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 7x11 1/2-inch pan. Mix oats, chocolate chips, flour, agave nectar, cherries, applesauce, almonds, coconut, sunflower seeds, brown sugar, baking soda, and vanilla extract together in a large mixing bowl. Lightly press mixture into the prepared pan. Bake in the preheated oven until golden brown, 18 to 20 minutes. Cool for 10 minutes before cutting into bars. Let bars cool completely before removing from pan.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 1 7x11 1/2-inch pan

Calories: 198.1
Fat: 6.2 g
Saturated fat: 2.5 g
Carbohydrates: 33.6 g
Sugars: 12.9 g
Dietary fiber: 3.2 g
Protein: 3.8 g
Sodium: 47.2 mg
Simple, Not Mushy, Asparagus


Ingredients:
asparagus, water, butter, salt

Directions:
Rinse and trim asparagus., Lay the spears, in the same direction, in a large frying pan., Add an inch or two of water and bring to a boil over medium high heat., Reduce temperature and simmer for about 5 to 7 minutes., Remove from pan and top with butter and salt.
Healthy Vegetable Soup


Ingredients:
extra virgin olive oil, onion, garlic cloves, vegetable broth, beef broth, water, bay leaf, dried thyme, sea salt, cayenne pepper, shrimp, tofu, orzo pasta, pasta, cilantro, basil, lemon wedge

Directions:
In a large pot, heat oil., Add onion and saute until softened, about 5 minutes., Add garlic and saute about 1 minute., Add broth, water, vegetables and seasonings except for parsley., Bring to boil., Reduce heat., Cover and simmer for 20-60 minutes., Add protein and starch and simmer for 10 more minutes., Remove bay leaf., Stir in parsley or other garnish., Season with salt and pepper to taste., Squeeze in lemon juice and serve.
Blackberry Ice Cream
Category: desserts
By RainbowJewels

Capture the fresh taste of summer blackberries in a no-fail ice cream recipe.

Ingredients:
1 pint fresh blackberries
½ cup white sugar
½ teaspoon lemon zest
2 cups heavy cream
½ cup whole milk
1 teaspoon vanilla extract

Directions:
Combine blackberries, sugar, and lemon zest in the bowl of a food processor; process until mixture is pureed. Let sit for 10 minutes. Strain the seeds through a fine mesh sieve and return puree to the food processor. Add cream, milk, and vanilla extract. Pulse until mixture is whipped, about 30 seconds. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes.  Transfer to an airtight container and freeze until firm, 2 hours to overnight.

Prep time: 30 mins
Total time: 2 hrs 40 mins
Yields: 4 servings

Calories: 559.8
Fat: 45.4 g
Saturated fat: 28 g
Carbohydrates: 36.8 g
Sugars: 30 g
Dietary fiber: 3.6 g
Protein: 4.4 g
Cholesterol: 166.1 mg
Sodium: 58.3 mg
Ginger Tea or Tisane


Ingredients:
fresh ginger, water

Directions:
Wash the ginger.
Peel the ginger and slice it thinly, in small pieces.
Boil the water.
There are three ways to perform the next step - the method will depend on your preference:
Pour the boiled water into a teapot that you have already placed the freshly sliced ginger into. Put the lid on the teapot to stop the pot cooling down too quickly and to keep the aromatic ingredients in the tea. Steep for 10 - 15 minutes.
If you boil the water in a saucepan rather than in a kettle, you can add the ginger to the saucepan and simmer for 15 - 20 minutes. Let it sit for 5 minutes before pouring after simmering.
Use a teaball to hold the sliced ginger and steep in a cup for 15 minutes. Make sure to use a saucer to cover the top of the cup to prevent the aromatic elements from escaping.
Strain the tea after steeping or boiling and serve. Add sweeteners or flavour if desired.
Drink hot, at room temperature or cold - as preferred.
Gnocchi with Tomato Sauce and Mozzarella
Category: world-cuisine
By saretta

Known as 'gnocchi alla sorrentina,' this classic Italian pasta dish that uses simple ingredients and tastes delicious. Use homemade or store-bought gnocchi.

Ingredients:
1 ½ tablespoons extra-virgin olive oil
½  onion, finely chopped
1 ½ (14.5 ounce) cans passata (crushed tomatoes)
salt to taste
1 (18 ounce) package potato gnocchi
2 tablespoons grated Parmesan cheese
1 (4 ounce) ball fresh mozzarella, cubed
4  fresh basil leaves

Directions:
Heat olive oil in a saucepan over medium heat; cook onion until soft and translucent, about 5 minutes. Add passata and salt; simmer over low heat while you prepare the gnocchi. Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Pour 1 ladle of tomato sauce into the bottom of a baking dish. Add gnocchi, remaining tomato sauce, and Parmesan cheese; toss to combine. Arrange cubes of mozzarella cheese evenly on top. Place baking dish in the oven and broil until mozzarella cheese is melted and sauce has slightly reduced, 5 to 10 minutes. Remove from oven and garnish with basil leaves before serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 servings

Calories: 744.1
Fat: 39.6 g
Saturated fat: 18.9 g
Carbohydrates: 73.2 g
Sugars: 2.1 g
Dietary fiber: 10 g
Protein: 30 g
Cholesterol: 87.9 mg
Sodium: 1100.5 mg
User Friendly Subs


Ingredients:
spaghetti, Salsa Di Pomodoro, mozzarella cheese

Directions:
You can either do this in the crockpot (just toss frozen meatballs into crockpot and cover with sauce, cook on low for 4-6 hours] or on the stove top (warm THAWED meatballs in skillet, add sauce and heat through].
Spoon meatballs onto rolls, add an extra spoonful of sauce (because if they aren't messy, they aren't good!], and top with cheese.
NOTE:  Even though this uses 4 servings of meatballs, I usually get 6-8 servings out of this.
Cherry Berry Crisp


Ingredients:
blueberries, raspberries, cherries, brown sugar, all-purpose flour, fresh lemon juice, all-purpose flour, brown sugar, oats, ground cinnamon, butter

Directions:
Preheat oven to 375°.
Combine first 6 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish.
Lightly spoon flour into a dry measuring cup, and level with a knife. flour, brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or in food processor until the mixture resembles coarse meal. Sprinkle over the blueberry mixture.
Bake for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.
Easy Spaghetti Squash


Ingredients:
spaghetti squash, onion, garlic, butter

Directions:
Boil a large pot of water enough to cover the spagetti squash., Cut the spaghetti squash into 4 pieces., Season with whatever you want, i used garlic salt and onion powder., Once boiling add the squash, onions, garlic and butter., Cook for 20 min covered., Remove and separate spaghetti from the skin.
Armenian Lentil Patties


Ingredients:
lentils, onion, garlic cloves, water, bulgur, fresh parsley, salt, paprika, pepper, fresh parsley, green onion

Directions:
In a covered pot, cook lentils, onion, and garlic in water about 25 minutes until lentils are tender.
Add the next 5 ingredients and mix well; cover and simmer over low heat 2 minutes. Cool to lukewarm.
Add pepper and stir well.
Divide mixture into 18 portions and shape into patties.
Mix 1 cup parsley with green onions and roll patties in mixture.
Oatmeal Raisin Cookies


Ingredients:
butter, brown sugar, egg, vanilla, all-purpose flour, baking soda, salt, raisins

Directions:
With electric mixer, beat butter at high speed until fluffy and light coloured.
Add sugar and beat until even fluffier.
Add egg and vanilla, beat until batter is smooth.
In separate bowl, whisk together oats, flour, baking soda and salt.
Pour half of dry ingredients over the batter and stir with wooden spoon until there is no streaks.
Stir in remaining dry ingredients.
Stir in raisins.
Scoop dough by level tablespoonfuls and drop onto lightly greased baking sheets.
Making sure to leave about 2-inch space between cookies.
Bake in oven preheated to 350°F for 8 to 10 minutes or until cookies are golden brown around edges.
Griddle Cakes


Ingredients:
flour, salt, baking powder, brown sugar, eggs, skim milk, butter

Directions:
Lightly grease a heavy nonstick pan (i.e. spray with non-stick cooking spray], and start heating it at medium-high heat.
Sift together the dry ingredients in one bowl.
In a separate bowl, combine the eggs, milk, and butter.
Now combine the dry and wet ingredients together, stirring just enough to moisten the dry ingredients. Do not worry about getting rid of all of the lumps. (It is important to combine the dry and wet ingredients separately, and then combine them together to reduce the amount of time that the gluten in the flour has to toughen up.].
Pour the batter onto the hot pan in about 4" circles.
Flip the cakes when they get bubbly on the one side.
Continue cooking until the bottom browns. I usually peek by pulling up the edge with a spatula.
If the griddle cakes are cooking too fast, reduce the heat.
Never flip the griddle cakes more than once as this will make them heavy.
Serve the griddle cakes immediately even if this means that people have to eat at different times because there are not enough to go around when the first batch comes off of the griddles.
Grilled Venison Backstrap
Category: meat-and-poultry
By TIKCUF99

Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon.  This is a heavenly use of the best part of a deer.  For the BBQ sauce, I prefer hickory flavored.

Ingredients:
2 pounds venison backstrap, cut into 2-inch chunks
1 quart apple cider
1 ½ pounds thick sliced bacon
2 (12 ounce) bottles barbecue sauce, your choice

Directions:
Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours. Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks. Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!

Prep time: 25 mins
Cook time: 20 mins
Total time: 5 hrs 15 mins
Yields: 4 Servings

Calories: 1436.2
Fat: 82.7 g
Saturated fat: 27.7 g
Carbohydrates: 95.1 g
Sugars: 72.4 g
Dietary fiber: 1 g
Protein: 71.8 g
Cholesterol: 308.6 mg
Sodium: 3441.3 mg
Black Bean Chicken Stew OAMC


Ingredients:
onion, garlic cloves, olive oil, chili powder, cumin, black beans, crushed tomatoes, corn

Directions:
In oil saute the bell peppers, onions, garlic, chili powder, and cumin until the onion is soft and the chili powder is fragrant.
Add the beans and tomatoes and simmer for 15 minutes.
Remove from heat, stir in the chicken and corn. Refrigerate in covered containers up to three days or freeze up to 2 months.
To serve: Thaw first, then heat up until simmering.
If serving immediately, add chicken and corn at the same time as tomatoes and beans.
Steamed Thai Chicken Balls.


Ingredients:
egg, ground chicken, ginger, lemongrass, fresh coriander, Thai fish sauce, lime juice, garlic, hot red chili peppers, sugar

Directions:
Place a steamer or colander coated with cooking spray over a pan of boiling water and cover with the lid or firmly sealed with foil.
In a large bowl, combing the egg, chicken mince, breadcrumbs, ginger, lemongrass and coriander.
Mix well using your hands.
Form spoonfuls of the mixture into 24 balls.
Place in the steamer, cover and cook for 10 mins or until cooked though.
While chicken balls are cooking, combine the fish sauce, lime juice, garlic, chili and sugar.
Place in small bowls for dipping.
Remove the balls from the steamer and serve accompanied by the dipping sauce.
Enjoy.
Banana Walnut Cornbread
Category: bread
By dakota kelly

This delicious breakfast cornbread is loaded with bananas and nuts and keeps well in the fridge. I use a food processor to puree the ingredients.

Ingredients:
2 tablespoons honey
2  bananas, mashed
¼ cup vegetable oil
½ cup milk
2 teaspoons vanilla extract
1 cup cornmeal
1 cup whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
1 ½ cups chopped walnuts
1  banana, sliced

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x8 inch baking pan. Place the honey, mashed bananas, canola oil, milk and vanilla into a blender or food processor; puree until smooth. Sift together cornmeal, whole wheat flour, baking powder, soda and cinnamon. Stir flour mixture into banana mixture until blended. Fold in walnuts and sliced bananas. Pour into prepared pan. Bake in preheated oven for 40 to 50 minutes, or until brown on top.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 1 - 8x8 inch pan

Calories: 381.4
Fat: 22.6 g
Saturated fat: 2.2 g
Carbohydrates: 41.2 g
Sugars: 11.5 g
Dietary fiber: 4.6 g
Protein: 7.2 g
Cholesterol: 1.2 mg
Sodium: 291.9 mg
Devonshire Corn


Ingredients:
frozen corn, milk, salt, nutmeg, sugar, cayenne pepper, white pepper, butter, flour

Directions:
Combine corn, cream, milk and seasonings in a saucepan and bring to a boil stirring constantly.
Reduce heat and simmer 5 minutes uncovered-stirring.
Blend butter and flour together and gradually drop small pieces into the corn mixture, mixing well-cook 2 minutes more to thicken.
French Onion Soup II


Ingredients:
butter, onions, garlic cloves, kosher salt, fresh ground black pepper, red wine vinegar, dry red wine, all-purpose flour, beef broth, Worcestershire sauce, baguette, provolone cheese, provolone cheese

Directions:
In a large Dutch oven, over medium heat, add the butter and when melted, add the onion, garlic, bay leaves and season with salt and pepper. Cook until the onions are caramelized, about 25 to 30 minutes.
Preheat the broiler. To the soup, add in the vinegar and cook for 1 minute. Add in the wine and bring to a boil. Reduce the heat to medium-low and simmer until the wine evaporates about 5 to 6 minutes.
Remove the bay leaves then sprinkle in the flour while stirring. Cook stirring for about 3 to 5 minutes. Add in the broth and Worcestershire sauce and bring to a boil. Lower heat to low and simmer for about 10 minutes.
In the meantime, place the baguette slices on a baking pan. Place under the broiler and toast until golden brown on both sides, about 1 to 2 minutes. Remove from broiler; (do not turn off broiler] and place 1 baguette slice into each bowl.
Season the soup with salt and pepper if needed. Ladle the soup over the baguette then place 3 slices of cheese on top. Place the bowls on the baking pan and place under the broiler and cook until bubbly and golden brown, about 2 to 4 minutes. Serve immediately.
Gluten-Free Choco-Banana Oatmeal Cookies


Ingredients:
butter, brown sugar, buckwheat flour, baking soda, salt, nutmeg, cinnamon, bananas

Directions:
Cream butter and sugar together.
Beat in egg.
Mix in flour, soda, salt, and spices.
Add bananas and oatmeal; mix well.
Drop by spoonfuls on greased baking sheet.
Sprinkle with chocolate chips, or melt and set aside.
Bake 10-12 minutes in a preheated 400* oven until edges begin to brown.
If chocolates are melted, spread a dollop on top of each cookie.
Enjoy!
Sour Cream Apple Pie


Ingredients:
flour, salt, sugar, ground cinnamon, egg, sour cream, vanilla extract, apples, sugar, flour, cinnamon, butter

Directions:
Preheat oven and cookie sheet to 400 degrees.
In small bowl, mix together egg, sour cream and extract.
Add to dry ingredients and mix well.
Stir in apples.
Pour into pie crust.
Bake on preheated cookie sheet for 15 minutes.
Reduce oven temperature to 350 degrees and continue baking for 30 minutes or until golden.
Topping:
In small bowl, combine 1/3 cup sugar, 1/3 cup flour, 1 teaspoon cinnamon and 2 tablespoons softened butter.
Mix until crumbly.
Remove pie from oven.
Increase oven temperature to 400 degrees.
Sprinkle topping over filling.
Return pie to oven and bake 10 minutes more or until golden.
Seared Chicken Thighs With Plum Glaze


Ingredients:
extra virgin olive oil, shallots, red wine, chutney, chicken broth, salt, pepper

Directions:
Heat a saute pan over medium high heat for 2 minutes or until very hot. Season chicken with salt and pepper.
Add olive oil to heated pan and swirl around to coat. Sear chicken for 2 to 4 minutes per side. Move around so they don't stick to pan.
Remove chicken from pan and put on clean plate and set aside. Add chopped shallots to pan and saute for 2 minutes until barely translucent.
Remove pan from heat and add wine and scrape up bottom of pan.
Turn heat to low and return pan to heat. Add chutney and chicken stock stirring to mix. Return chicken and any dripping on plate and allow chicken to finish cooking through. (About 7 minutes].
Serve immediately.