xiaoxl/recipe_data huggingface dataset:
Fresh Tomato, Sausage, and Pecorino Pasta


Ingredients:
extra virgin olive oil, onion, garlic cloves, tomatoes, pecorino romano cheese, salt, pepper, fresh basil, crushed red pepper flakes

Directions:
Cook pasta according to direction, omitting fat and salt.  Drain.
Heat a large nonstick skillet over medium-high heat.  Remove casings from sausage.  Add oil to pan and add sausage and onions (and crushed red peppers, if using].  Cook for 4 minutes, stirring to crumble sausage.  Add garlic, cook 2 minutes.  Stir in tomatoes; cook 2 minutes.
Remove from heat; stir in pasta, 2 tablespoons cheese, salt and pepper.  Sprinkle with remaining cheese and basil.
Pecan Cheesecake
Category: desserts
By Eleanor Johnson

A nice holiday cheesecake. Originally submitted to CakeRecipe.com.

Ingredients:
2 cups graham cracker crumbs
½ cup white sugar
1 teaspoon ground cinnamon
½ cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 ¼ cups white sugar
3  eggs, room temperature
½ teaspoon vanilla extract
½ cup pecan liqueur
1 cup sour cream
¼ cup confectioners' sugar
1 teaspoon pecan liqueur
1 cup ground pecans
½ cup graham cracker crumbs
1 ½ tablespoons white sugar
½ teaspoon ground cinnamon
¾ cup pecan halves

Directions:
Combine 2 cups graham cracker crumbs, 1/2  cup white sugar, 1 teaspoon cinnamon, and melted butter or margarine.  Press firmly into the bottom of a 10 inch springform pan. In a large bowl, blend the cream cheese and 1 1/4 cup white sugar with an electric mixer at medium speed until well blended.  Add the eggs, one at a time, blending well.  Add vanilla extract.  Add 1/2 cup liqueur, and blend for 5 minutes.  Pour the filling on top of the crust Preheat the oven to 350 degrees F (175 degrees C).  Bake for approximately 1 hour.   The cake should be golden brown, and will have risen to the top of the pan.  Turn off the heat, and let cool in the oven for 2 1/2 hours.  When cool, remove the rim of the springform pan. In a small bowl, mix the sour cream, confectioners' sugar, and 1 teaspoon liqueur together.  Spoon onto the top of the cooled cheesecake. In a small bowl, combine the finely ground pecans, finely ground graham cracker crumbs, 1 1/2 tablespoons white sugar, and cinnamon.  Sprinkle the pecan topping on the cheesecake.  Carefully press the pecan topping into the sides of the cheesecake.  Garnish the top and sides with pecan halves.

Yields: 1 - 10 inch cheesecake

Calories: 493
Fat: 33.1 g
Saturated fat: 15.9 g
Carbohydrates: 42.9 g
Sugars: 33.9 g
Dietary fiber: 1.5 g
Protein: 6.7 g
Cholesterol: 102.7 mg
Sodium: 265.4 mg
Lemon Chicken Pieces


Ingredients:
whole chicken, fresh lemon juice, salt, pepper, Wondra Flour, lemons, brown sugar, demerara sugar, lemon, water, broth, parsley

Directions:
Wash the chicken well. Cut the chicken into 8 serving pieces, keeping the back and giblets for broth.
Put the lemon juice into a large non-reactive bowl or container with the salt, stir to dissolve. Add the chicken, skin side down, and move to coveur each piece as well as possible. Cover and chill overnight, or up to 24 hours. Remove from the refrigerator two or three hours before cooking. Drain and discard the juice. Spread flour on a plate. Heat a large skillet or sauté pan with lard or oil. Heat oven to 325 degrees.
Secure the cut skin of the chicken in a few spots with toothpicks, if desired (recommended for breasts]. Dredge breasts in flour and cook quickly till brown on the skin side, flip and cook only about 1 minute more, just to coat with the oil.
Dredge remaining pieces in flour and cook crisp, briefly on both sides.
Transfer all pieces to a 13x9 dish, it is okay if the dark pieces overlap one another a little.
Sprinkle well with salt and several grinds of black pepper.
Cover with the zest and the sugar, lay over the lemon slices. Combine the liquid and extract, pour into the bottom of the dish. Put into the middle level of the preheated 325 oven and bake for approximately an hour and ten minutes The breasts should reach an internal temperature of 150-155 degrees, because of the marinade, the meat will be done a little prematurely, it will be very tender.  A turkey baster may be used, if desired, but it is not strictly essential.
Transfer the chicken pieces to a platter, and serve at once, spoon over the delicious juices.
Cute As a Button Cookie Mix in a Jar


Ingredients:
granulated sugar, quick-cooking oats, baking powder, brown sugar, all-purpose flour, baking soda

Directions:
Layer sugar, oats, chocolates and brown sugar in one quart wide mouth jar.
Pack tightly.
Mix together flour, baking soda and baking powder -- put this in jar in one layer.
Press down layer firmly.
If there is any more room in top of jar.I always add a few M&M's to fill.
attache a gift tag to jar with the following instructions.
INSTRUCTIONS:.
Empty cookie mix in a large bowl.mix well and then blend in one large egg, lightly beaten, 1/2 cup softened butter, mix well.
Drop by tspful onto lighted sprayed cookie sheet.
Bake at 350* for 8-10 minutes.
Shrimp and Balsamic Butternut Squash Salad
Category: salad
By Anthony

I love fresh shrimp and I love butternut squash. I cook the squash in the morning or even the day before.

Ingredients:
1 small butternut squash, halved and seeded
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
2 tablespoons balsamic vinegar, or more to taste
1 tablespoon dry mustard
1 tablespoon dried basil
4 cloves garlic, crushed
2 teaspoons brown sugar
½ cup olive oil
12 ounces deveined, shell-on shrimp
1 teaspoon lemon juice, or to taste
4  large green lettuce leaves, ripped
2  roma (plum) tomatoes, halved and seeded
1 small red onion, cut into matchstick-size pieces

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place butternut, cut-side up, on a baking sheet. Brush cut sides with about 1 tablespoon olive oil; season with salt and pepper. Bake in the preheated oven until flesh is tender when punctured with a fork, about 45 minutes. Remove from oven and let squash cool on baking sheet; remove peel and slice into 1/2-inch thick by 2-inch long pieces. Whisk vinegar, mustard, basil, garlic, brown sugar, salt, and black pepper together in a bowl. Slowly drizzle oil into vinegar mixture while constantly whisking until dressing is silky and emulsified. Bring a pot of salted water to a boil; cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 4 to 5 minutes. Drain shrimp and sprinkle with lemon juice, salt, and pepper. Divide lettuce between 2 serving plates; top with butternut squash, tomatoes, and onion. Generously brush dressing onto squash and tomatoes. Arrange shrimp evenly on both plates.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 2 servings

Calories: 985.6
Fat: 64.6 g
Saturated fat: 8.9 g
Carbohydrates: 75.4 g
Sugars: 21.1 g
Dietary fiber: 12.5 g
Protein: 35.8 g
Cholesterol: 255.4 mg
Sodium: 331.7 mg
Gluten-Free Shortbread


Ingredients:
butter, brown sugar, icing sugar, potato starch, buckwheat flour

Directions:
Mix butter, both sugars (not coloured], and flour together.
Work well with hands until it will hold together.
Make 4 rolls about 1 1/2" in diameter, wrap, and chill for at least 6 hours.
Slice 1/4" thick and arrange on a parchment paper lined cookie sheet.
Sprinkle cookies with sugar, if desired.
Bake cookies in a preheated 350* oven for 10-15 minutes until very lightly burned around the edges.
Remove to wire rack to cool.
Enjoy!
Portuguese Green Olive Dip (Zwt-8)


Ingredients:
anchovy fillets, garlic clove, fresh cilantro stems, white pepper, green olives

Directions:
Add the 1/3 cup milk, anchovies, garlic, 2/3 of the cilantro + the pepper to a blender & pulse to combine. W/the motor running, pour the oil in what the Portuguese call a fio (or fine thread]. Keep whirring until the oil is incorporated & the mixture thickens (30 sec to 1 1/2 min depending on the equipment].
Scrape the dip into a serving bowl & stir in the olives. Mince the remaining cilantro, sprinkle on top & serve. If the dip thickens, stir in a tbsp or 2 of milk.
NOTE: I don't know about your thoughts, but I'm esp intrigued w/the idea of using this mixture w/grilled fish or maybe even chicken breasts.
SPIRAL VEGGIE PIE & WINTER HERBS


Ingredients:
herbs, zucchini, carrots, eggplants, Dijon mustard, olive oil

Directions:
Preheat oven to 375°F Lay piecrust in pan and trim. Spread thin layer of mustard in bottom of piecrust and sprinkle with ½ tbsp of RawSpiceBar's Winter Herbs. Set aside.
Use a peeler to make long strips of all the vegetables. You want them to look colorful, so make sure there is color along the edges (especially with the egg plant]. Put all the strip in a bowl and lightly drizzle with olive oil and ½ tbsp of RawSpiceBar's Winter Herbs. Toss until all pieces have olive oil and spice on them.
To assemble, take a piece of zucchini and roll into a spiral. Stand it straight up in the middle of the pie. Begin to wrap strips of the other vegetables around it like a May Pole. Go in a pattern so there is a lot of color variance in the pie. Continue until the entire pie is filled. Sprinkle with remaining 1 tbsp of RawSpiceBar's Winter Herbs and bake for 40 minutes. Serve warm.
Beefy Lentil Vegetable Soup


Ingredients:
beef mince, dry green lentils, carrot, onion, celery, water, salt, ground black pepper, Worcestershire sauce

Directions:
Brown beef, breaking up as finely as possible.
Drain fat off beef.
Place beef and all other ingredients into a big pot. Bring to a boil, reduce heat, and cover.
Simmer, stirring occasionally, for 1 1/2 to 2 hours, or until lentils are tender.
Serve with crusty bread and a dollop of plain yoghurt (or not!].
Chile Rellenos Squares


Ingredients:
green chilies, eggs, milk, sharp cheddar cheese

Directions:
Line bottom of ungreased 9x13-inch pan with chilies., Combine rest of ingredients and pour evenly over chilies., Bake at 325 for 25-30 minute., Cool slightly., So serve cut into small rectangles.
Ranch Salad Dressing


Ingredients:
mayonnaise, sour cream, buttermilk, green onion tops, parsley, onion powder, garlic powder, paprika, cayenne, salt, pepper

Directions:
In a small bowl, ix mayonnaise, sour cream, buttermilk, green onions, onion powder, parsley, garlic, paprika, cayenne, salt and pepper.
refrigerate 6 hours or overnight.
Best Pork Chops Ever


Ingredients:
boneless pork chops, parmesan cheese, butter

Directions:
Preheat oven to 400 degrees.
Mix Shake and Bake,parmasen and italian seasoning together on a plate.
Dip one pork chop into the melted butter until evenly coated.Then dip buttered pork chop into Shake and Bake mixture.
Repeat with remaining pork chops.
Place chops on foil lined baking pan.
Bake in 400 degree oven for 20 minutes. (for 1/2 inch thick pork chops].
MMMM -- Enjoy.!
Lemon Cheese


Ingredients:
sugar, lemons, eggs, vanilla, butter

Directions:
Combine the juice of the two lemons and the sugar.
Grate about a tablespoon of lemon rind and add.
Bring to a boil in a pot.
Beat the 3 eggs til thickened.
Pour a small amount of the hot lemon mixture into the eggs, beating continuously.
Continue adding the hot lemon mix until it has all been added.
Take care to add it slowly so as not to curdle the eggs.
Cook on low heat until mixture is thickened.
Remove from the heat and add vanilla and butter.
Mix.
Place in a sterilized jar and refrigerate immediately.
Easy Mac and Cheese Muffins
Category: main-dish
By joplin_7_7_7

This takes a fun approach to the traditional mac and cheese recipe. Kids can eat it like a muffin and with their hands, making it a new mac and cheese experience!

Ingredients:
2 cups uncooked elbow macaroni
1 tablespoon butter
1  egg, beaten
1 cup milk
1 ½ cups shredded sharp Cheddar cheese
1 ½ cups shredded mozzarella cheese
½ cup seasoned dry bread crumbs
2 teaspoons olive oil
½ teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk  and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops. Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 12 servings

Calories: 208.5
Fat: 10 g
Saturated fat: 5.6 g
Carbohydrates: 18 g
Sugars: 2 g
Dietary fiber: 0.8 g
Protein: 11.1 g
Cholesterol: 43.6 mg
Sodium: 382 mg
Super Healthy Turkey Chili


Ingredients:
ground turkey, red kidney beans, chopped tomatoes, sweet onions, green bell pepper, red bell pepper, garlic cloves, chili powder, white sugar, crushed red pepper flakes, red wine vinegar, ground cumin, sour cream

Directions:
Brown the turkey in a large pot and drain any liquids.
Add the rest of the ingredients and mix until everything is equally distributed. Cover and cook on medium to high heat until onions & peppers are soft, mixing often.
Remove the lid and cook off excess remaining liquid (or use a slotted spoon to serve if you can't wait ;].
Marinated Salmon With Salmoriglio Sauce


Ingredients:
white vinegar, trout fillets, halibut fillets, salt, fresh lemon juice, fresh thyme leaves, fresh lemon juice, Dijon mustard, salt, unsalted butter, olive oil

Directions:
Preheat oven to 400 degrees.
Sprinkle a little bit of the vinegar on the fish filets, rinse them and pat them dry on a paper towel.
Rub a little bit of salt into the filets.
Place the fish into an oven safe casserole dish.
On one side sprinkle the filets with half of the lemon juice and then coat them with half of the bread crumbs.
Note if you need more than 1/3 of a cup of bread crumbs use them it's up to your taste.  I also used italian bread crumbs and they were very tasty.
Drizzle the filets with olive oil.  Make sure that all of the bread crumbs are coated in olive oil even if you need to use more than the suggested amount so that it crisps up nicely.
Turn the filets over and repeat steps 5-7 with the remaining olive oil, lemon juice, and bread crumbs.
Cover the fish and marinade at room temperature for 30 minutes.
While the fish marinades, make the sauce by adding the thyme, lemon juice, mustard and salt to taste to a food processor and pulse for 1 minute.
Add the butter and process until smooth.
Slowly drizzle in the olive oil until the sauce fully incorperates into a smooth mayonnaise like consistency.
After the fish has marinaded, place the casserole dish uncovered in the 400 degree oven.  Again, cooking times may vary depending on what type of fish you use.  I cooked the 6 oz 1-1 1/2 in thick salmon filets that I used for 13 minutes on each side, and then broiled them on one side for 2 minutes to give the crust some color.  You could also grill the fish if you prefer.
Serve the fish with the sauce drizzled over them.
Enjoy!
Chilli and Coriander Prawns


Ingredients:
ground coriander, olive oil, reduced sodium soy sauce, coriander leaves

Directions:
Put he prawns in a medium bowl and add the ground chillies, chilli flakes and ground coriander and toss to coat and set aside.
Puit the noodles in a medium heatproof bowl and cover with boiling water and set aside for 1 to 2 minutes and then drain well and separate the noodles with a fork.
Heat the oil in a wok on high and add the vegetables and cook stirring for 1 to 2 minutes or until just tender and then add the noodles and toss to combine and transfer to a medium bowl and add the sweet chilli sauce and soy sauce and toss to combine and set aside.
preheat a barbecue plate to medium high and spray the prawns with cooking spray and toss to coat and then put the prawns on the barbecue plate and cook tossing occasionally for 3 to 4 minutes or until the prawns just change colour.
Divide the noodle mixture between bowls and top with the prawns and coriander leaves to serve.
Creamy Mushroom Potato Bake


Ingredients:
white potatoes, onion, fresh mushrooms, butter, margarine, sour cream, salt, pepper, parmesan cheese

Directions:
In a saucepan of boiling salted water, cook potatoes until tender; drain and mash.
In a skillet, melt 2 tablespoons butter; saute onion and mushrooms for 3-4 minutes or until tender.
Stir into potatoes; add sour cream, salt, and pepper; mix well.
Spoon into a greased 2 quart baking dish.
Sprinkle with Parmesan.
Dot with remaining butter.
Bake, uncovered at 400 degrees for 20-25 minutes or until heated and golden brown.
Potato and Sausage Hotpot


Ingredients:
onions, sausage, floury potatoes, Dijon mustard, cheddar cheese

Directions:
Heat the oil in a large frying pan with a lid and fry the onion and sausages until starting to brown.
Add the potato slices and cook, stirring occasionally, until golden.
Season with salt and pepper.
Add the mustard, if using, to the stock, then pour into the pan.
Cover with a tight-fitting lid and cook for 10 minutes until the potatoes are tender.
Preheat the grill to medium.
Scatter the cheese over the top of the potatoes and put the pan under the grill for 5 minutes until the cheese is bubbling and golden.
Serve with steamed vegetables.
Strawberry Frozen Yogurt Without Ice Cream Maker


Ingredients:
strawberry puree, sour cream, white sugar, vanilla extract, pistachios

Directions:
Puree the strawberry. Add sour cream, sugar and vanilla extract to the blender and blend well.
Cover and freeze for atleast 4 hours. Then take it out and blend the mixture again until soft. Freeze again for 2 hours. Then break the crystals and blend it again until soft. More beating results in a smoothier and creamier texture.
Repeat a couple of times until it becomes creamy and soft. For the last time alone, do not freeze it, just refrigerate it for best creamy results. Garnish with chopped nuts.
Raspberry Tilapia
Category: seafood
By Darlene

Tilapia, which is a farm raised fish, can make even the non fish lover take notice.  Great sweet taste and no fishy smell!  Best of all it's on your table in 40 minutes.

Ingredients:
4 (4 ounce) fillets tilapia (bream)
¼ cup olive oil
¼ cup raspberry vinegar
¼ cup honey
1 teaspoon yellow mustard
½ teaspoon dried dill weed

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease a 11x7 inch baking dish. In a mixing bowl, whisk together the olive oil, raspberry vinegar, honey, mustard and dill weed. Arrange the tilapia filets in a single layer in the prepared baking dish. Pour mixture over the fish filets, coating the filets evenly. Bake in a preheated oven, uncovered for 20 minutes or until fish is flaky with a fork.

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

Calories: 305.1
Fat: 15 g
Saturated fat: 2.2 g
Carbohydrates: 19.7 g
Sugars: 19.4 g
Dietary fiber: 0.1 g
Protein: 23.1 g
Cholesterol: 41.4 mg
Sodium: 76.6 mg
Parmesan Crisps


Ingredients:
parmigiano-reggiano cheese, all-purpose flour, fresh ground black pepper

Directions:
Pre-heat oven to 375 degrees.
Line a large baking sheet with nonstick liner.
Coarsely shred enough cheese to make 1 cup.
Stir together cheese, flour and pepper in a small bowl.
Arrange tablespoons of cheese mixture 4 inches apart on baking sheet, stirring mixture after each tablespoon to keep flour evenly distributed.
Flatten each mound slightly with a metal spatula to form a 3-inch round.
Bake until golden, about 10 minutes.
Cool on baking sheet on a rack for 2 minutes, then carefully transfer with metal spatula to rack to cool completely.
These can be stored between sheets of wax paper in an airtight container at room temperature for up to 3 days.
Shallot Vinaigrette


Ingredients:
canola oil, red wine vinegar, honey, Dijon mustard, water, shallot, salt, pepper

Directions:
Combine ingredients in a blender or food processor and blend until smooth., Chill and serve over salad.
Simple Blueberry Pie


Ingredients:
blueberries, sugar, lemon juice, cornstarch, butter

Directions:
Preheat the oven to 350 degrees F and grease a pie pan.
Place one of the pie crusts in the pan, making sure to prick the bottom with a fork.
In a large bowl, mix blueberries (rinsed] and sugar.
Combine corn starch and lemon juice together in a small container by whisking until blended.
Add the starch/lemon mixture to the blueberries and sugar.
Pour the mixture into the awaiting pie crust and spread.
Dab the top of the blueberry mixture with pieces of butter.
Place the other pie crust on top of the mixture (you can do a lattice design if you wish].
Make sure there are holes in the top of the pie crust to allow for ventilation.
Bake in the oven for at least 50 minutes until the crust is browned
Let cool before serving.
Easy Sausage Cheese Balls
Category: appetizers-and-snacks
By Michelle

These are great for appetizers or for breakfast!  Sausage cheese balls may be frozen before or after baking.

Ingredients:
1 pound sausage
4 cups shredded Cheddar cheese
3 cups baking mix

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the sausage, cheese, and dry baking mix. Mix together, and shape mixture into walnut-sized balls. Place on a foil-lined cookie sheet. Bake for 12 to 15 minutes. Serve hot.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 3 dozen

Calories: 136.7
Fat: 9.4 g
Saturated fat: 4.5 g
Carbohydrates: 7.5 g
Sugars: 0.5 g
Protein: 5.5 g
Cholesterol: 21.8 mg
Sodium: 354.5 mg
Homemade Garlic Oil


Ingredients:
garlic, olive oil

Directions:
Place garlic and olive oil in small pot on the stove and bring to a simmer.
Reduce heat to low and allow oil to cook until garlic begins to turn golden brown, about 10-20 minutes.
Watch carefully to make sure it doesn't burn.
Serve both oil and cloves over your favorite foods.
Balsamic-Glazed Pork Tenderloin


Ingredients:
olive oil, salt, ground black pepper, garlic, brown sugar

Directions:
Preheat oven to 375°F.
Rinse pork under cool running water. Trim excess fat. Season with salt and pepper.
Heat a large skillet over medium-high heat; place pork in skillet. Sear each side to brown entire surface. Remove meat from pan; set aside on a warm plate.
Add vinegar to skillet, stirring to scrape any cooked bits of meat from skillet. Reduce heat to medium; stir in brown sugar and garlic;  mix wel and simmer a few minutes to make a glaze. Return tenderloin to skillet; spoon glaze over meat.
Place pork in a small roasting pan. Roast for 30 minutes. Remove pork from oven; allow to rest for 5 minutes before slicing. Drizzle any pan juices over top.
Dream of Broccoli Soup


Ingredients:
yellow onion, butter, fresh broccoli, buttermilk, nutmeg, salt, pepper

Directions:
In a stock pot, cook the onions over medium heat in the butter for about 8 minutes. Add broccoli and half the stock; bring to almost a boil.
Using hand held immersion blender, puree the broccoli mixture until smooth.
Stir in the remaining broth, 1/2 cup buttermilk, 2 ounces of the goat cheese, bay leaf and nutmeg. Heat for 5 minutes but do not boil.
Adjust seasoning and add salt and pepper.
In a plastic bag combine the remaining buttermilk and cheese. Mix together. Snip the corner of the plastic bag.
Pipe dots on top of the soup, dragging a toothpick through the dots to form "hearts".
Serve warm.