xiaoxl/recipe_data huggingface dataset:
How to Cook Trout
Category: seafood
By Chef John

This recipe is so simple, it doesn't even have a name. I just call it Trout. This is such an easy weeknight seafood dinner. It's a really nice way to cook fish, especially if you're new at cooking fish.

Ingredients:
¼ cup butter
2 (8 ounce) whole trout, butterflied and deboned
salt and freshly ground black pepper to taste
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh flat-leaf parsley

Directions:
Melt butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. Turn off heat. Line a baking sheet with a piece of aluminum foil. Place trout onto foil; open trout so skin sides are down. Drizzle each trout with about 1/2 teaspoon melted butter. Generously season with salt and black pepper. Move an oven rack to 5 or 6 inches below heat source and preheat oven's broiler on high heat. Broil trout until opaque and barely firm to the touch, 2 or 3 minutes. Remove from oven. Return pan of melted butter over high heat; stir in lemon juice and parsley. Bring butter sauce to a boil; whisk to combine. Serve trout on plates and drizzle with butter sauce.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 servings

Calories: 470.3
Fat: 33.2 g
Saturated fat: 17.4 g
Carbohydrates: 1.6 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 40.4 g
Cholesterol: 181.4 mg
Sodium: 263.4 mg
Wonderful Microwave Honey Roasted Nuts


Ingredients:
butter, honey, orange zest, cinnamon

Directions:
To toast nuts, heat and stir over medium heat till toasted., Or carefully heat in the microwave for a few minutes., Nuts tend to burn easily so toast with caution and stir and turn frequently., Then stir nuts with remainder of ingredients and mix well., Microwave on high power for 7 minutes, stirring once., Then pour mixture on a sheet of foil and let cool completely., Break up nut mixture and stir in a cool dry place., Note: made in a 650/700 watt microwave oven, so adjust time if needed.
Chunky Cinnamon-Ginger & Brown Sugar Applesauce


Ingredients:
apples, water, lemon juice, brown sugar, cinnamon, ginger

Directions:
Peel and core apples and chop into 1-inch pieces.
Into a medium saucepan over medium heat, place apples, water and lemon juice.  Cover and simmer for 15-20 minutes, stirring occasionally.
Once the apples are soft, mash until reaching your preferred chunky consistency.  Then stir in brown sugar, cinnamon and ginger until thoroughly incorporated.
Cool for 10-15 minutes or per your preference.  Serve and enjoy!
Creamy Orange Cake
Category: desserts
By Bea Gassman

Cool and refreshing like the orange cream frozen treat. Great for picnics, travels well.

Ingredients:
1 (18.25 ounce) package orange cake mix
1 (3 ounce) package orange flavored Jell-O® mix
1 cup boiling water
1 (3.4 ounce) package instant vanilla pudding mix
1 cup milk
1 teaspoon vanilla extract
1 teaspoon orange extract
1 (8 ounce) container frozen whipped topping, thawed

Directions:
Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon. In a medium bowl, make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely. In a medium bowl, make vanilla instant pudding with only 1 cup of milk. Stir in vanilla and orange extract. Fold in whipped topping. Spread evenly over cake. Refrigerate cake for 1 hour before serving.

Prep time: 15 mins
Cook time: 35 mins
Total time: 2 hrs 20 mins
Yields: 1 - 9x13 inch pan

Calories: 156.1
Fat: 5.2 g
Saturated fat: 2.6 g
Carbohydrates: 26 g
Sugars: 17.9 g
Dietary fiber: 0.2 g
Protein: 1.7 g
Cholesterol: 1.4 mg
Sodium: 216.2 mg
Raspberry Muffins


Ingredients:
eggs, sugar, butter, baking soda, cinnamon, allspice, ground cloves, salt, flour, milk, raspberries, brown sugar, white sugar, flour, cinnamon, allspice, butter, pecans, lemon peel

Directions:
Preheat oven to 375 degrees., Muffins:., Beat the eggs, sugar and butter until light., Add the milk to the egg mixture and stir until blended., Combine baking soda, cinnamon, allspice, cloves, salt and flour., Add the dry ingredients to the egg mixture mixing until just blended., Carefully fold in the raspberries., Fill well greased regular muffin pans approximately 1/2 to 2/3 full., Top with a scant tbsp of topping., Bake for 20 minutes or until the muffins are cooked in the middle., Topping:., In large bowl combine all ingredients, mixing well.
Hot Wings


Ingredients:
dried garlic, mustard, parsley, honey, cayenne pepper, chicken wings, cayenne pepper, seasoning salt

Directions:
Mix first 8 ingredients in a saucepan.
Place over medium heat and bring to a small boil.
Take off heat.
Place wings in a 9x13 or larger pan.
Pour a pkg Of Onion Soup mix sprinkle seasoned salt and cayenne pepper over the wings.
Bake 350 degrees 35-40 minutes.
Then spoon sauce over wings, make sure all the wings are well coated Bake 15- 20 minutes or until the wings are done.
Fiesta Chicken Burritos Crockpot


Ingredients:
boneless skinless chicken breasts, whole kernel corn, black beans, tomatoes and green chilies, diced green chilies, ground cumin, salt, paprika, pepper, cayenne pepper, reduced-fat cream cheese, flour tortillas, sour cream, lettuce, chopped tomato

Directions:
Use nonstick spray to spray the interior of 5-6 qt crockpot. (I actually use the crockpot liners for easy cleanup.].
If doing, season salt and pepper each side of the chicken.
Lay raw chicken in bottom of crock.
In medium size bowl, stir together the corn, beans, tomatoes, green chilis and spices.  Pour over chicken.
Cook on low 4 to 5 hours until chicken is tender and no longer pink.
Pull out chicken and shred using 2 forks. (Careful meat is very hot].
Return chicken to crock pot and stir to combine.
Place 8 oz of cream cheese on top of mixture and let melt about 15 minutes.  Then stir to completely combine.
Let the whole mixture set for another 15 minutes before serving to let the flavors meld.
Warm tortilla.  Add about 1/2 cup of chicken mixture and roll/fold up burrito.
Top with your favorite toppings.
Gochujang-Roasted Potatoes
Category: side-dish
By LauraF

Gochujang is a Korean fermented chile paste that's sweet, savory, and spicy all at once. It brings so much character to any dish!

Ingredients:
2  russet potatoes, peeled and cut into chunks
2 ½ tablespoons grapeseed oil, divided
1 teaspoon salt
2 tablespoons gochujang (Korean hot pepper paste)
2 teaspoons soy sauce
1 teaspoon sesame oil
1 pinch red pepper flakes  (Optional)
2  scallions, sliced
½  lime

Directions:
Rinse potatoes in a colander to remove excess starch. Drain. Place potatoes in a large microwave-safe bowl. Add 1 tablespoon oil and salt; toss to coat. Cover and microwave on high for 4 minutes. Stir, cover again, and microwave until fork-tender, about 2 minutes more. Drain well. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Whisk remaining oil, gochujang, soy sauce, sesame oil, and red pepper flakes together in the same bowl. Return potatoes to the bowl and toss to coat. Spread on the prepared baking sheet. Roast in the preheated oven, stirring once or twice, until golden brown, about 20 minutes. Garnish with scallions and a drizzle of lime juice.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 192.4
Fat: 9.9 g
Saturated fat: 1 g
Carbohydrates: 24.6 g
Sugars: 2.7 g
Dietary fiber: 2.9 g
Protein: 2.5 g
Sodium: 803.6 mg
Mean Chef's Almond Crunch & Chocolate Confetti Chiffon Cake


Ingredients:
sugar, cake flour, sugar, baking powder, salt, canola oil, eggs, water, vanilla extract, almond flavored liqueur, cream of tartar, confectioners' sugar, milk

Directions:
To prepare the almond crunch topping--Heat the oven to 325°F.
Have ready an ungreased nonstick baking sheet.
In a medium bowl, whisk the egg white with a fork until foamy, about 30 seconds.
Stir in the nuts until they're evenly coated.
Sprinkle the sugar over the nuts and stir the mixture.
Spread the nuts in a single layer onto the baking sheet.
Bake for 5 minute.
Stir the nuts with a wooden spoon to loosen them from the baking sheet.
Bake until golden, another 5 to 8 minute.
Remove the nuts from the oven and immediately stir them to loosen them from the baking sheet.
The nuts will become crisp as they cool.
Set aside.
To prepare the cake--Heat the oven to 325°F.
Have ready a 9-1/2- or 10-inch tube pan with sides at least 3-3/4 inches high.
In a food processor, pulse the chocolate chips until some of them are finely grated and the rest have formed small crumbs.
In a large bowl, sift together the cake flour, 1 cup of the sugar, the baking powder, and the salt.
Make a well in the center and put in the oil, egg yolks, water, vanilla, almond extract, and Amaretto.
Beat the mixture on medium speed until smooth and thick, at least 3 minute.
Fold in the reserved chocolate chips.
Set aside.
In a large, clean bowl with clean beaters or a whisk attachment, whisk the egg whites and the cream of tartar on medium speed until the cream of tartar is dissolved and the whites are foamy.
Increase the speed to high and beat the whites until the movement of the beaters forms lines in the mixture.
Slowly pour in the remaining 1/2 cup sugar, about 2 Tbs.
at a time, and beat the mixture until soft peaks form.
With a large rubber spatula, stir about one-third of the egg whites into the yolk mixture.
Gently fold in the remaining egg whites until no white streaks remain.
Pour the batter into the tube pan, spreading it evenly.
Bake until you can gently press your fingers on top of the cake and it feels firm, about 1 hour and 15 minutes.
Any cracks that form on the top should look dry.
Invert the pan onto a bottle with a narrow neck and cool thoroughly, about an hour and a half.
Use a small, sharp knife to loosen the cake from the sides of the pan and the center of the tube, if necessary.
Remove the cake from the pan and slide it onto a serving plate.
To make the glaze--In a small bowl, stir together the confectioners' sugar, milk, and almond extract, adding enough milk to make a smooth glaze with a thick, syrupy consistency.
Set aside 2 Tbs.
of the glaze.
Spread the remaining glaze over the top of the cake, letting it drip down the sides of the cake and into the center hole; you may not need to use all of it.
Cover the top of the cake with the prepared almonds.
Drizzle the reserved glaze over the almonds.
Southern Corn Chowder


Ingredients:
onion, butter, flour, milk, celery, sugar, salt, white pepper, fresh corn, eggs, fresh parsley, bacon

Directions:
Sauté onion and celery in butter in saucepan for several minutes or until limp.
Stir in flour.
Cook for 1 minute, stirring constantly.
Blend in milk.
Cook until mixture thickens, stirring constantly.
Add celery, sugar, salt, white pepper and corn.
Simmer covered over low heat for about 10 - 15 minutes.
Stir 1 cup hot mixture into eggs; stir eggs into hot mixture.
Add parsley.
Heat to serving temperature. Do not boil.
Sprinkle with bacon; garnish with celery leaves.
Cinnamon French Toast


Ingredients:
egg, buttermilk, sugar, butter, corn syrup, baking soda, vanilla

Directions:
Lay cinnamon rolls in a sprayed 8 1/2 x 4 1/2-inch sprayed bread pan and push them together to remove any air pockets.
Cover with sprayed plastic wrap and let rise until double in size.
Remove wrap and bake at 350°F 20-25 minutes.
Remove from pan to cool before slicing.
Combine eggs and beat well.
Dip bread slices in egg mixture and cook in a sprayed electric frying pan heated to 350°.
Caramel Syrup :
Combine buttermilk, sugar, butter, corn syrup and baking soda in a 4-quart saucepan.
Bring mixture to a boil and reduce heat to medium low (make sure it continues boiling].
Cook, stirring continually for 8-12 minutes or until the syrup reaches a rich golden brown color.
Remove from heat and stir in vanilla.
A Regalia of Cucumbers


Ingredients:
cucumber, butter, onion, garlic clove, chives, parsley

Directions:
Peel the cucumber, cut it in half lengthwise and remove the seeds and pulp with a teaspoon. Cut each half into 1/4-inch slices.
Melt the butter in a fairly wide-based pan. Add the onion and garlic and cook,  for a few minutes, until tender. Add the cucumber slices, cover and toss frequently over a low heat for about 3 minutes. Add the cream and season lightly with salt and pepper. Cook for a few minutes longer, but take care not to over-cook the cucumbers, which should still be crisp when served.
Add the freshly chopped herbs just before serving.
Egyptian Yellow Chicken With Almonds


Ingredients:
chicken, salt, fresh ground black pepper, garlic cloves, saffron, olive oil, parsley, boiling water, hard-boiled eggs

Directions:
Rinse chicken and pat dry. Sprinkle with salt and pepper.
Heat 3/4 of the oil in a pan and lightly saute the garlic and almonds. Add saffron, stir into the hot oil and garlic.
Add chicken and brown on both sides. Sprinkle in the parsley and pour in the water or stock.
Cover the pan tightly and simmer for 1 hour until the chicken is tender.
Turn the chicken 2 or 3 times during cooking, season to taste and add more water or stock if the dish dries.
Serve covered with eggs and almonds.
Plum Bread Pudding


Ingredients:
plums, raisins, milk, eggs, vanilla extract, sugar, ground cinnamon, plum jelly

Directions:
Preheat 350 degrees Fahrenheit.
Spray a 4 quart ovenproof casserole dish with nonstick cooking spray.
Place bread cubes,plums and raisins(if using] in casserole dish.
Combine milk, eggs, vanilla, sugar and cinnamon.
Pour over bread cube mixture.
Mix well.
Swirl jelly through mixture.
Bake uncovered for about 45 minutes or until set.
Set warm.
.
Braised Chicken Drumstick With White Wine


Ingredients:
chicken drumsticks, kosher salt, salt, butter, olive oil, onions, shallot, garlic cloves, dried thyme, black pepper, dry white wine, low sodium chicken broth, low sodium chicken broth, bay leaf, fresh mint leaves

Directions:
Sprinkle salt on the chicken drumsticks.  In a large skillet, heat butter and oil at medium-high heat until butter has melted.  Add chicken and cook for 10 minutes (flip often].  With a pair of tongs, remove the chicken from the skillet and put it in a plate.
In the skillet, add onions, shallots and garlic.  Cook, scraping the bottom of skillet to remove the bits, for 5 minutes or until onions are tender.
Put back the chicken in the skillet and sprinkle with thyme and 1/4 teaspoon pepper.  Add white wine, chicken stock and bay leaf.  Bring to boil.  Reduce heat, cover and let simmer for 45 minutes or until chicken is tender (drizzle with cooking liquid from time to time].  Put the chicken in a serving dish, cover and keep warm.  Let reduce the cooking liquid, uncovered, for about 10 minutes or until it has the consistancy of a gravy.  Add salt and pepper.  Remove bay leaf.
When ready to serve, garnish each serving with the onion gravy and sprinkle with mint, if wanted.
Homemade Bread Crumbs


Ingredients:
"butter"

Directions:
Use a food processor or blender to crumb the bread evenly.
Crumbs should not be like sand.
Leave some texture-don't overprocess.
Melt butter in a large pan and add crumbs and salt and pepper.
Stir until evenly coated.
Continue stirring over medium heat until the crumbs sound like sand when they hit the bottom of the pan.
Cool thoroughly.
Then store in heavy duty plastic bags with zipper seals.
Don't put them in the refrigerator-they won't keep.
Store them in a cabinet for up to six months.
Homemade Bread Stuffing
Category: side-dish
By Mary Guilds

This is a recipe that I have used for years, but with my own little tweaks added to it. Loved by all every time we make it. We usually double this recipe.

Ingredients:
1 cup butter
¾ cup chopped onion
1 ½ cups chopped celery with leaves
9 cups soft bread cubes
2 teaspoons salt
1 teaspoon dried sage leaves
1 teaspoon dried thyme leaves
1 teaspoon poultry seasoning, or to taste
½ teaspoon ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes. Put bread cubes in a large bowl. Season bread with salt, sage, thyme, poultry seasoning, and black pepper. Add onion mixture to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil. Bake in the preheated oven until golden and hot, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 16 servings

Calories: 159.7
Fat: 12.2 g
Saturated fat: 7.4 g
Carbohydrates: 11.2 g
Sugars: 1.4 g
Dietary fiber: 0.8 g
Protein: 1.8 g
Cholesterol: 30.5 mg
Sodium: 515.9 mg
Fruit Cooler


Ingredients:
ruby red grapefruit juice, pink grapefruit juice, strawberries, sugar

Directions:
Combine all ingredients in blender and blend until smooth., Pour over ice and serve.
Simple Iranian Salad


Ingredients:
cucumber, tomatoes, onion, parsley, olive oil, lime, juice of

Directions:
Mix together., Chill before serving.
Grilled Tuscan-Style Steak With Focaccia Salsa


Ingredients:
olive oil, kosher salt, cracked black pepper, lemons, parsley sprigs, focaccia bread, extra virgin olive oil, shallots, garlic clove, rosemary, parsley, kosher salt, cracked pepper

Directions:
For steak:  Rub with olive oil and season with salt and pepper.
For porterhouse steaks: Grill 6-7 minutes per side for medium rare; 7-9  minutes for medium.  For rib eye or shell steaks: Cook 5-6 minutes per side for medium rare; 6-7 minutes for medium.  Remove; squeeze a wedge of lemon on each steak.
For foccacia salsa: Rip bread in to small pieces.  Set aside.
Heat olive oil in a large saute pan over medium heat.  Add shallots and cook 3 minutes, or until golden.  Add garlic, bread, rosemary and parsley, then stir with a wooden spoon until mixture is evenly coated with olive oil and bread is golden brown, 6-8 minutes.  Remove from heat and season with salt and pepper.
Presentation 1:  Portable Porterhouse.
Pass whole steaks around the table on a wooden cutting board with a bowl of salsa and remaining lemon wdges.
Presentation 2: Sit-Down Dinner.
Slice steaks against the grain into 1/4" pieces.  Overlap slices on a plate; make an S pattern on meat with 1/2 cup of salsa.  Garnish with lemon wedges and parsley.
Grpa Lemon Coconut Squares


Ingredients:
all-purpose flour, confectioners' sugar, butter, eggs, sugar, lemon juice, baking powder, flaked coconut

Directions:
1.  In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13-in. x 9-in. baking pan. Bake at 350*F. for 15 minutes.
2.  Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut.
3.  Bake at 350*F. for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into squares.
My Note:Wine: Sweet White Wine: Enjoy this with a sweet white wine such as Moscato or a sweet Riesling.
UPDATE:  I thought they needed to be a little sweeter and wanted the coconut more on top and not in the bars. I made them again and OMG I want to eat the whole pan! This is what I did different. Instead of 1/2 cup lemon juice, I used 1/4 cup lemon juice and 1/4 cup orange juice. I also cooked it with the filling for about 10 minutes, then added the coconut and cooked for about 10-12 minutes more. The coconut went in the batter but also stayed on top some and got a little toasted. These were sooooooo good, I will be making them again and again with the modifications.
However, if it was a little too sweet so I might reduce the amount of sugar I put inches Otherwise, it was yummy. The picture looks a lot different than the way it turned out. Next time I will probably sprinkle the coconut on it as soon as I take it out of the oven while it is out. Sprinkling it on the raw batter makes it sink into it and it doesn't show up on top as in the pic. It gives it a marbly look. I used maybe 1/4 cup of shredded coconut because I didn't want to overpower the taste of the lemon with that of coconut. Using 3/4 cup as suggested would have made it even sweeter than it already was for me.
I use lemon zest. I also put them in a slightly smaller pan than the 13x9 for a higher bar and cook 10 minutes more.  A light refreshing taste of lemon evened out by the not too sweet wonderful shortbread crust. These also travel well. I cut them into small squares and used parchment paper between the layers in a lidded container. They made a two hour trip in a cooler and transferred beautifully to a serving dish. Have been making these lemon bars for a few years now. I love this recipe. It is easy to prepare and serves up a refreshing "hit" of lemon flavor. Do Added a little bit of lemon zest to the filling to up the lemon flavour.
Easy Sausage Stuffed Mushrooms
Category: appetizers-and-snacks
By DRFHRLAW

We have these at most of our neighborhood gatherings. Everyone always asks for them.

Ingredients:
24 large mushrooms, stems removed, or more as needed
1 pound bulk hot Italian sausage
1  onion, diced
4 ounces grated Parmesan cheese, divided
¼ cup Italian bread crumbs
1 teaspoon minced garlic
1 teaspoon chopped fresh parsley

Directions:
Preheat oven to 350 degrees F (175 degrees C). Hollow out each mushroom cap, reserving scrapings. Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved mushroom scrapings in hot skillet until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet. Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through, 3 to 5 minutes. Stuff each mushroom cap with sausage mixture and place on a baking sheet. Bake stuffed mushrooms in the preheated oven for 12 minutes. Sprinkle remaining 1 ounce Parmesan cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 12 servings

Calories: 148.3
Fat: 9.7 g
Saturated fat: 4 g
Carbohydrates: 4.9 g
Sugars: 1.3 g
Dietary fiber: 0.7 g
Protein: 10.7 g
Cholesterol: 28.7 mg
Sodium: 423.6 mg
One Pot Lobster & Assorted Veggies With Pesto Butter


Ingredients:
lobsters, fresh green beans, small red potato, sea salt, fresh basil leaf, garlic cloves, pine nuts, parmesan cheese, unsalted butter, sea salt, black pepper

Directions:
Prep a large stock pot with cold water, add salt and allow to come to a boil.
For the Pesto Butter: combine basil, garlic, pine nuts and Parmesan in a bowl or preferably  a food processor; season with salt and pepper, to taste. With the motor running, add the cubes of butter slowly until all is combined; set aside away from heat. Can be Stored in an airtight container in the refrigerator for up to 1 week. Just let it soften slightly before trying to use.
Too the pot of boiling water, add potatoes. Let cook 10 minutes hen add corn. Allow to cook until potatoes become folk tender but not mushy; about 20 minutes.
Add green beans and boil for 3-5 minutes, just to take the rawness out of them. You want them to have that crunch-snap still. Remove from heat and using a slotted spoon or handled strainer, scoop out veggies and set aside. DO NOT drain water.
Return pot of water to stove and re-salt to taste (because the potatoes absorbed most of the salt durning cooking] and bring back up to boil.
Add the lobster halves and boil until fully cooked; about 12-20 minutes or longer, depending on the size of the lobster. 12-15 minutes for 1 lb lobster, 15-20 minutes for a 1 1/2 pound lobster, 20-25 minutes for a 2-3 pound lobster.
Serve up a bit of each veg on a plate along side a half of the lobster. Generously spread pesto butter on top of lobster and veggies.
ENJOY!