xiaoxl/recipe_data huggingface dataset:
Parmesan Crusted Tilapia Fillets
Category: seafood
By France C

This recipe is quick and easy with plenty of flavor! Even my husband (who doesn't like fish that much) went back for seconds! Works well in low-carb diets.

Ingredients:
¾ cup grated Parmesan cheese
2 teaspoons paprika
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste
4  tilapia fillets
olive oil

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Whisk Parmesan cheese, paprika, parsley, salt, and pepper together in a shallow dish. Coat tilapia fillets with olive oil and press into the Parmesan cheese mixture. Arrange coated fillets on the prepared baking sheet. Bake in preheated oven until the fish flakes easily with a fork, 10 to 12 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 209.8
Fat: 9.3 g
Saturated fat: 3.4 g
Carbohydrates: 1.3 g
Sugars: 0.3 g
Dietary fiber: 0.5 g
Protein: 28.9 g
Cholesterol: 54.2 mg
Sodium: 280.1 mg
Red Lion Inn Escargot  Butter


Ingredients:
butter, garlic, onions, parsley, shallots, lemon juice, garlic powder, black pepper, cayenne pepper, white wine

Directions:
Put all ingredients into a small bowl and blitz until minced with a stick blender, making certain everything is well mixed.
Store in an airtight container for up to 3 days in the fridge or 1 week in the freezer.
BLT Dogs
Category: meat-and-poultry
By KGora

Wanting a new twist on hot dogs, I decided to have a little fun and combine two summertime favorites.

Ingredients:
1 small tomato, seeded and chopped
4 slices cooked bacon, crumbled
3 tablespoons diced dill pickles
1 tablespoon mayonnaise
1 tablespoon sour cream
4  hot dogs
4  hot dog buns
2  lettuce leaves, thinly sliced, or as desired
1  green onion top, thinly sliced, or as desired

Directions:
Mix tomato, bacon, pickles, mayonnaise, and sour cream together in a bowl; cover with plastic wrap and refrigerate for flavors to blend, about 4 hours. Bring a pot of water to a boil and cook hot dogs until warmed through, 5 to 10 minutes. Drain. Place a hot dog in each bun and top each with tomato-bacon mixture. Garnish each with lettuce and green onion.

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

Calories: 308.5
Fat: 18.7 g
Saturated fat: 6.6 g
Carbohydrates: 25 g
Sugars: 5.2 g
Dietary fiber: 1.4 g
Protein: 9.7 g
Cholesterol: 26.7 mg
Sodium: 829.6 mg
Antelope Medallions With Brown Sauce


Ingredients:
olive oil, shallot, garlic clove, sea salt, fresh ground black pepper, olive oil, shallot, garlic clove, sour cream

Directions:
Marinade.
In a medium bowl combine all the marinade ingredients, place the meat in the marinade, and refrigerate for about 2 hours.
Pour some more olive oil into a heavy-based skillet on medium heat.
Lift the meat from the marinade and dry well with paper towel.
Place the meat in the pan and sear the medallions for about 2-3 minutes per side. Remove from the pan.
Brown Sauce.
In the same heavy-based skillet on medium heat, fry the shallot and garlic for 2 minutes.
Return the medallions to the pan, add the liqueur, and flambé (ignite].
When the flames have subsided, remove the meat and keep warm in the oven. To the same skillet, add the stock, increase the heat to high and boil until it is reduced to about 3/4 cup 3-5 minutes.
In a small bowl, mix 1 tablespoon of the reduced stock into the sour cream, then stir the mixture into the hot sauce.
Keep warm but do not boil.
Pool the sauce onto warm plates and top with medallions.
Roasted Summer Squash Boats


Ingredients:
olive oil, green onions, garlic cloves, mozzarella cheese, tomato paste, pepper

Directions:
Slice squash in half lengthwise.  With a sharp spoon, scoop out the soft inside portion of the squash to form a canoe shape.  Chop the squash innards roughly and set aside.
Heat oil in a frying pan.  Add onions and garlic, saute for one minute.
Add squash innards and cook, stirring, about 2-3 minutes until most of the excess water has evaporated.
Mix in cheese and tomato paste, cook 2-3 more minutes.
Spoon this filling evenly into each squash boat.  Sprinkle seasoning and pepper on top.
Place boats in a nonstick baking dish, and bake at 170C for 20-25 minutes (depending on the size and thickness of the boats].
Banana Muffins <3


Ingredients:
bananas, butter, eggs, sugar, brown sugar, vanilla extract, ground cinnamon, baking powder, baking soda, salt, flour

Directions:
Blend 3 large bananas with half the melted butter until creamy.
Mash with a fork the other banana with the rest of the melted butter, add the blended mixture and combine well.
Add both sugars, the vanilla extract and the eggs and mix with the rest. Do not beat the eggs separately.
In a separate bowl, mix the rest ingredients together and then combine well with the rest. You should be able to make a fork stand on its own in the center of the mix.
Cover the bowl and let it stand on the fridge for 5 minutes.
When the 5 minutes are done, bake at 375F for 23 minutes or until a toothpick comes out clean from the center of the muffin.
Serve warm or at room temperature, Enjoy!
BEEF SHORT RIBS With SHERRY & SHIITAKE


Ingredients:
sea salt, black pepper, olive oil, red onions, shiitake mushrooms, garlic cloves, unbleached all-purpose flour, low sodium beef broth, cooking sherry, tomato paste, rosemary, cayenne pepper, cold water, parsley

Directions:
Preheat oven to 325ºF. Season short ribs with salt and pepper on all sides; set aside. In a large Dutch oven over medium-high heat, add oil and butter. When hot, place short ribs and cook until caramelized on all sides. Transfer on a plate and set aside.
In the same pot, add onion, reduce heat to medium and sauté until soft, about 5 minutes. Add shiitake mushrooms and cook for 3 minutes, stirring constantly to prevent from burning. Add garlic and sauté for 1 minute. Stir in flour to coat ingredients. Pour in beef broth and cooking sherry; scrap any bits at the bottom. Stir in tomato paste, rosemary, balsamic vinegar and cayenne.
Bring it back to a simmer on medium-high. Place short ribs back and pour more broth over enough to cover meat. Cover and transfer to the preheated oven. Braise for 2 hours or until ribs are fork-tender.
Remove from heat and transfer short ribs on a plate while working on sauce.
Put heat on medium and skim off fat on the surface. When simmering, pour in cornstarch mixture and stir until sauce thickens, less than a minute. Taste and adjust seasoning if necessary. Place short ribs over mashed potato, ladle sauce over and sprinkle fresh parsley on top. Makes 4 servings.
Chicken Wild Rice Soup


Ingredients:
carrot, celery, onion, minced garlic cloves, chicken broth, half-and-half, chicken breasts

Directions:
Saute onions, carrots, celery, garlic in a little butter. (2 pats or so of butter].
Add chicken broth, celery soup, half-n-half, rice mix and chicken.
Bring to a boil. Reduce heat and simmer until rice and veggies are tender.
Enjoy with some yummy rolls or crackers.
Chef John's Gazpacho
Category: soups-stews-and-chili
By Chef John

Only try this recipe if you're going to use some killer, end-of-summer, super-sweet tomatoes. There just isn't any substitute, so happy hunting, and I hope you find some so you give this a try.

Ingredients:
4 large fresh tomatoes, peeled and diced
½  English cucumber, peeled and finely diced
½ cup finely diced red bell pepper
¼ cup minced green onion
1 large jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground cumin
1 pinch dried oregano
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
1 pint cherry tomatoes
¼ cup extra-virgin olive oil
1  lime, juiced
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste
2 tablespoons thinly sliced fresh basil

Directions:
Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper. Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine. Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours. Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

Prep time: 45 mins
Total time: 2 hrs 45 mins
Yields: 6 servings

Calories: 131.7
Fat: 9.9 g
Saturated fat: 1.4 g
Carbohydrates: 10.5 g
Sugars: 4.5 g
Dietary fiber: 2.8 g
Protein: 2 g
Sodium: 410.3 mg
Awesome White Cheese and Chocolate Enchiladas


Ingredients:
corn tortillas, green onions, olive oil, onion, garlic, dried oregano, ground cumin, cinnamon, flour, chili powder

Directions:
For the sauce: Saute onion in oil until tender.
Add garlic, oregano, cumin and cinnamon; saute together for a few minutes.
Stir in flour and chili powder, coating onion mixture.
Slowly whisk in vegetable (or chicken] stock; reduce until sauce thickens, whisking frequently (this will take about 30 minutes].
Stir in semisweet chocolate until melted and smooth.
Assemble enchiladas: Steam or soften tortillas in a lightly greased skillet (although I've been known to skip that step].
Roll up 1/2 cup (or whatever fits your tortillas] of cheese in each corn tortilla.
Sprinkle with green onions and pour sauce over.
Cover baking dish and bake at 350 degrees F for about 20 minutes or until heated through.
(Oaxacan cheese takes slightly longer to melt.].
Mae's Potato Salad


Ingredients:
small red potatoes, sweet onion, mayonnaise, Dijon mustard, salt, fresh coarse ground black pepper, hard-boiled eggs, bacon

Directions:
Boil unpeeled potatoes in salted water until just done. Chill potatoes (overnight if possible - it makes them easier to cut].
Cut potatoes into small cubes. As you're cutting the potatoes, occasionally spray with cooking spray and sprinkle with celery salt and toss. (The cooking spray keeps the potato salad from being too sticky.].
Rinse onions in cold water and drain.
Add pickles and onions.
Mix mayo, mustard, salt and pepper. Add about 2/3 of dressing to salad. Mix well; if it needs more dressing, add the rest. Sometimes it doesn't need any more.
Add eggs and bacon last. The amount of bacon is flexible, although my husband says you can never have too much bacon!
If you taste it and it seems like it's missing something, it usually needs either more Dijon mustard or salt.
If it seems a little dry, add more mayo.
Szechuan Pork (Crock Pot)


Ingredients:
boneless pork chops, bamboo shoots, sliced water chestnuts, green onions, Worcestershire sauce, soy sauce, fresh ginger, rice wine, dry sherry, sugar, garlic cloves

Directions:
Trim chops of excess fat and brown on both sides in a skillet on the stove top.
Place chops in the bottom of the crock pot and cover with bamboo shoots, water chestnuts, and green onions.
Combine remaining ingredients together in a bowl and pour over vegetables.
Cook on low for 3-5 hours or until chops are tender and cooked through.
Serve hot with cooked rice.
Nutella® Cream Cheese Pound Cake
Category: desserts
By Buckwheat Queen

Not your traditional pound cake, but dense and creamy just like the original. This uses cream cheese and yogurt instead of butter for a bit of tang then gets swirled with Nutella® for a rich cocoa and nutty addition. It also contains less sugar.

Ingredients:
1 ¼ cups all-purpose flour
¾ teaspoon baking powder
½ cup white sugar
½ cup cream cheese, at room temperature
½ cup full fat plain yogurt, at room temperature
3  eggs, at room temperature
½ teaspoon vanilla bean paste
¾ cup chocolate-hazelnut spread (such as Nutella®)

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan. Whisk together flour and baking powder in a bowl. Cream together sugar and cream cheese with an electric mixer until fluffy. Stir in yogurt. Add eggs one at a time, beating well after each addition. Add vanilla bean paste. Slowly add flour mixture, beating on low speed and taking care not to overmix batter. Warm chocolate-hazelnut spread in the microwave at 360 W until warm but not bubbling, about 1 minute. Stir and check consistency. Microwave for an additional 30 seconds if necessary. Pour 1/2 of the cake batter into the prepared loaf pan. Pour in 2/3 of chocolate-hazelnut spread in a swirl over the batter. Pour in remaining batter and swirl remaining spread over the top. Use a bamboo skewer to create more swirls by running the skewer through the batter in a circular motion. Take care not to stir the mixture, but simply create a marbled design. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Allow to cool before removing from the pan.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 1 9x5-inch loaf

Calories: 216.3
Fat: 9.4 g
Saturated fat: 3.2 g
Carbohydrates: 28.8 g
Sugars: 17.4 g
Dietary fiber: 0.4 g
Protein: 4.8 g
Cholesterol: 52.9 mg
Sodium: 94.4 mg
White Chocolate Raspberry Cheesecake


Ingredients:
graham cracker crumbs, unsalted butter, white chocolate, cream cheese, sugar, sugar, eggs, all-purpose flour, vanilla, fresh raspberries, fresh raspberry, mint sprig

Directions:
Make crust: Finely grind almonds and crumbs in a food processor.
Add butter, blending until combined.
Press over bottom and 2/3 up side of a 10-inch springform pan.
Make filling: Preheat oven to 350 degrees F.
Melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.
Beat cream cheese with an electric mixer at medium speed until fluffy.
Beat in sugar.
Add whole eggs and yolks, 1 at a time.
Beat well at low speed and scrape down bowl after each addition.
Beat in flour and vanilla until just combined.
Add melted chocolate in a slow stream, beating until filling is well combined.
Arrange berries in 1 layer over crust and pour filling into crust.
Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes.
(You can also test the doneness of a cheesecake with a thermometer. The internal temperature should be 160 to 165 degrees F.].
Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack.
(Cake will continue to set as it cools.] Serve at room temperature or chilled.
Cheesecake can be made 3 days ahead and chilled, covered.
Blackmoons


Ingredients:
shortening, sugar, egg, milk, vanilla, flour, baking soda, baking powder, salt, shortening, confectioners' sugar, marshmallow cream, vanilla, milk

Directions:
In a large mixing bowl, mix the first 10 ingredients well and drop by teaspoon on an ungreased cookie sheet.  Bake in a 425 F oven for approximately 7 minutes.  Cool on wax paper.
To make the filling, mix the filling ingredients together (1/2 cup shortening, 1 cup confectioner's sugar, 1 cup marshmallow fluff, 1/2 teaspoon vanilla, and a little milk] to make a creamy consistency.
Choose 2 shells approximately the same size and spread one with the filling and top with the other.
Carrots and Sugar Snap Peas


Ingredients:
sugar snap peas, butter, garlic powder

Directions:
Soften the butter by cooking in microwave for up to 1/2 minute until soft enough to mix it with the garlic powder.  Set aside.
Snip the ends of the peas, if needed.  Set aside.  Place carrots in microwave-safe bowl; cover and microwave on  high for 5 minutes.
Stir in the sugar snap peas and the garlic butter.  Cover and microwave on high 3-4 minutes or until tender.  Stir and serve.
Pumpkin-Walnut Bread
Category: bread
By Dee Reilman

I got this recipe from a coworker years ago at a company potluck. It's "goof-proof;" even kids can make it. Add fresh strawberries and whipped cream for a great summer dessert! I give these as gifts at Christmas too... Just add a bow and "Voila!"

Ingredients:
1 ½ cups unsifted all-purpose flour
1 ½ cups white sugar
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon baking powder
¼ teaspoon ground ginger  (Optional)
1 cup pumpkin puree
½ cup vegetable oil
2  eggs, beaten
1 cup chopped walnuts

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin, oil, and eggs. Stir well. Fold in walnuts. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 1 loaf

Calories: 317.9
Fat: 16.5 g
Saturated fat: 2.4 g
Carbohydrates: 40.2 g
Sugars: 26.1 g
Dietary fiber: 1.8 g
Protein: 4.4 g
Cholesterol: 31 mg
Sodium: 322 mg
Gingered Blueberry Shortcake


Ingredients:
fresh blueberries, granulated sugar, fresh lime juice, all-purpose flour, baking powder, salt, butter, crystallized ginger, 2% low-fat milk, water, granulated sugar, heavy whipping cream, powdered sugar

Directions:
Preheat oven to 400°.
Combine first 3 ingredients in a medium saucepan over medium heat; cook 6 minutes or until berries begin to pop, stirring frequently. Set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a food processor; pulse to combine.
Finely chop the candied ginger - don't rely on the food processor to continue chopping it, as the pulses are too brief.  Add the ginger with the butter to processor; pulse until mixture resembles coarse meal.  Add milk, and pulse 3 or so times, just until combined. Turn mixture out onto a lightly floured surface. Press mixture into a 7-inch circle; cut into 8 wedges.
Line a baking sheet with parchment paper.  Place wedges 1 inch apart on the prepared baking sheet.
Combine egg white and 1 tablespoon water in a small bowl. Lightly brush tops of wedges with egg white mixture; sprinkle evenly with the remaining 1 Tablespoon sugar. Bake at 400° for 18-20 minutes or until golden brown. Cool on a wire rack.
Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form.
Split shortcakes in half horizontally; divide the berries evenly, spooning approximately 1/3 cup berry mixture over each bottom half. Top each with about 2 tablespoons whipped cream; cover with shortcake tops.
TO PREPARE IN ADVANCE:  You can make all the components in advance and then assemble just before serving:  Prepare the berry mixture and whipped cream earlier in the day, and refrigerate; bring berry mixture to room temperature or warm slightly in a pan before serving. Make the shortcakes early in the day and wrap in plastic wrap until needed later; or, make in advance and freeze them, then defrost at room temperature when ready to serve.
Honeymoon Suitetini


Ingredients:
irish cream, hazelnut-flavored liqueur, honey, half-and-half, milk

Directions:
Pour all the liquid ingredients into a shaker tin of ice., Shake, and strain into a martini glass., Unwrap the two chocolate kisses and drop into the martini.
Blue Ice Vodka's Tater Toast


Ingredients:
vodka, honey, lemon juice, lemon twist

Directions:
Combine vodka, honey and lemon juice in a shaker with ice., Shake, and strain into champagne flute., Top with champagne, and garnish with lemon twist.
Crock Pot Turkey Kielbasa


Ingredients:
caraway seed, sauerkraut, turkey kielbasa

Directions:
Place sauerkraut, caraway seeds, and turkey kielbasa in crock pot., Set on low for 6-8 hours.
Nectarine, Fig and Ricotta Cake


Ingredients:
nectarines, figs, lemon, plain flour, baking powder, caster sugar, sea salt, butter, vanilla extract, eggs, sour cream, ricotta cheese, icing sugar

Directions:
Remove pits from nectarines and cut into small pieces along with the figs. Sprinkle with lemon juice. Set aside.
In a mixing bowl, use your fingers to combine flour, baking powder, sugar, sea salt, lemon zest, almonds, butter and vanilla. Scoop out one cup of batter and reserve in the fridge for the crumble.
Use a hand mixer and slowly add eggs and cream to the rest of the batter, mixing until creamy.
Pour ½ of the batter into the greased and lined with parchment paper 20 cm spring form pan and sprinkle ½ of the cut up fruits. Spread ½ of the ricotta.
Pour remaining cake batter over the ricotta and then sprinkle over the remaining fruits and then the remaining ricotta cheese. Sprinkle the reserved crumble on top.
Bake in the preheated oven at 190°C for about 1 hour 15 minutes, or until toothpick comes out clean.
Remove from oven and allow to cool 15 mins in the pan before removing the outside ring of the spring form pan. Allow to cool completely before sprinkling with powdered sugar and garnishing with figs.
Penne with Chicken and Asparagus
Category: meat-and-poultry
By LAUREL B

A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.

Ingredients:
1 (16 ounce) package dried penne pasta
5 tablespoons olive oil, divided
2  skinless, boneless chicken breast halves - cut into cubes
salt and pepper to taste
garlic powder to taste
½ cup low-sodium chicken broth
1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
1 clove garlic, thinly sliced
¼ cup Parmesan cheese

Directions:
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside. Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels. Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through. Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

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

Calories: 332.1
Fat: 10.9 g
Saturated fat: 2 g
Carbohydrates: 43.3 g
Sugars: 3 g
Dietary fiber: 3.1 g
Protein: 16.7 g
Cholesterol: 19.6 mg
Sodium: 68.7 mg
Steamed Blue Crabs
Category: main-dish
By Steve A

Atlantic Ocean Blue Crabs, steamed over a boil of Old Bay® seasoning and beer. Show your friends you have that certain craboir faire with this one.

Ingredients:
36  live blue crabs
½ cup seafood seasoning (such as
®)
½ cup salt
3 cups beer
3 cups distilled white vinegar
¼ cup seafood seasoning (such as Old Bay®)

Directions:
Combine 1/2 cup seafood seasoning, salt, beer, and vinegar in a large stockpot over high heat. Bring to a strong simmer. Right before cooking, carefully place each crab upside down and stick a knife through the shell, just behind mouth. Fit a screen over the beer mixture and layer the crabs on the screen. Be sure that the crabs are above the simmering liquid. Cover. Steam crabs until they turn bright orange and all of the blue/green color is gone, 20 to 30 minutes. Sprinkle with the remaining 1/4 cup seafood seasoning before serving.

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 6 servings

Calories: 183.3
Fat: 2.5 g
Saturated fat: 0.3 g
Carbohydrates: 8.3 g
Sugars: 0.3 g
Dietary fiber: 3 g
Protein: 21.5 g
Cholesterol: 98.3 mg
Sodium: 3548.2 mg