xiaoxl/recipe_data huggingface dataset:
Meal-In-One Meatloaf


Ingredients:
lean ground beef, onion, egg, salt, ground black pepper, potatoes, corn kernels

Directions:
Heat oven to 375 degrees.
In large bowl, combine ground beef, cracker crumbs, 1/2 of the onion, 2/3 cup of soup, the egg and half the salt and pepper.
Lightly grease a 9x9-inch baking dish.
Layer the potatoes and remaining onion, salt and pepper in two layers.
Spoon the corn over the potatoes.
Evenly spread the meat loaf mixture over the corn.
Top with the remaining tomato soup.
Cover with foil and bake at 375 degrees for 1 hour or until meat is no longer pink in the middle.
Cool slightly before cutting.
Rosemary Cornbread


Ingredients:
half-and-half, eggs, frozen corn, shallot, fresh rosemary leaf

Directions:
Spray a 9x9-inch square pan with non-stick oil and coat with granulated sugar.
In a mixing bowl, combine all ingredients and mix thoroughly.
Pour mixture into cake pan and bake in a preheated oven for 30 minutes at 300 degrees F.
Raise temperature to 325 degrees F and bake an additional 20 minutes.
Quick Chicken and Shrimp Curry (Make-Ahead Option)


Ingredients:
butter, onions, curry paste, shrimp, coconut milk, liquid honey, fresh coriander, lime

Directions:
Melt butter in a large saucepan over medium heat. Add onions and curry paste. Stir frequently until onions soften, 5 minutes. Meanwhile, place shrimp in a sieve. Rinse under cold running water until any ice crystals melt. Once onions are softened, stir in coconut milk and honey. Cook, stirring occasionally, 5 to 7 minutes.
Meanwhile, remove and discard skin from chicken, then pull off meat and tear or cut into bite-size chunks. Slice peppers into thick pieces. Coarsely chop cilantro. Stir shrimp, chicken, peppers and peas into coconut-milk mixture.
Cover and simmer, stirring occasionally, until shrimp are hot, 3 to 5 minutes. If using uncooked shrimp, cook until pink, about 2 more minutes. Remove from heat and stir in coriander. Slice lime into wedges and serve alongside curry. Great with jasmine rice.
Make Ahead:
Prepare recipe to end of step 1. Cover and refrigerate up to 2 days or freeze up to 1 month. Defrost then bring to a simmer. Continue with recipe as written.
Golden Tortellini Soup


Ingredients:
garlic cloves, celery ribs, onion, carrot, butter, vegetarian chicken broth, water, fresh parsley, pepper, nutmeg, parmesan cheese

Directions:
Cover and cook the garlic, celery, onion, and carrot in butter in a large pot over medium-low heat for 10 minutes.
Stir in the broth and water.  Heat to boiling, and reduce the heat.
Stir in the tortellini.  Cover and simmer for 20 minutes or until the tortellini is tender, stirring occasionally.
Stir in the parsley, pepper, and nutmeg.  Cover and cook for 10 minutes.
Top each serving with cheese.
Pasta With Lemon, Asparagus and Cheese


Ingredients:
bacon, garlic cloves, lemon, fresh thyme, dried thyme, penne pasta, asparagus, part-skim ricotta cheese, feta cheese

Directions:
In a small skillet over medium low heat cook bacon and garlic and cook until garlic is golden and bacon is done. Remove from heat and add lemon juice, zest and thyme. Set aside.
Prepare pasta according to package directions, but 4-5 minutes before pasta is done add asparagus. Remove 3/4 cup of water from pasta cooking liquid and add to bacon/garlic mixture. Drain pasta and then pour back into cooking pot.
Stir in bacon mixture to pasta along with the cheeses. Toss.
Stir Fried Chicken With Cashews


Ingredients:
water, soy sauce, dry sherry, garlic cloves, ground ginger, cornstarch, dark corn syrup, unsalted cashews, snow peas, sliced water chestnuts, tomatoes, cooked rice

Directions:
To make the cooking sauce, combine water, soy sauce, sherry, garlic, ginger, cornstarch and corn syrup. Stir and set aside.
Heat a large frying pan or wok over high heat. Add oil and coat bottom of pan. Add chicken and stir-fry until pieces turn white on all sides (3 to 5 minutes].
Add cashews to pan and continue stir-frying about one minute.
Add in the snow peas, water chestnuts and tomatoes. Continue stirring until all is hot.
Stir up the cooking sauce to dissolve the cornstarch (it should now be tan in color, not black]. Add the sauce to the pan and bring to a boil, stirring constantly (the aroma is fantastic!]. Continue boiling for one minute as sauce thickens.
Serve over hot rice.
Slow Cooker Corn Chowder


Ingredients:
cooked ham, bacon, potatoes, onion, frozen whole kernel corn, brown sugar, Tabasco sauce, season salt, black pepper, chicken broth

Directions:
Spray the crock of a 4-quart slow cooker with Pam. Combine all ingredients in the crock-pot and stir well.
Cover and cook on LOW for 6 to 7 hours.
Crabmeat Sauce


Ingredients:
olive oil, onion, garlic clove, fresh parsley, dried thyme, dry white wine, plum tomatoes, salt, pepper

Directions:
heat the oil in a saute pan over medium heat., add the onion and the parsley., after 1 minute add the garlic, dried thyme and the crab meat., cook for one minute more., pour in the wine and clam juice., raise the heat to high, to cook off the wine., add the canned plum tomatoes., cook the tomato sauce for 25-30 minutes, to reduce., stir occasionally to help the crab disintergrate.
Luby's-Style Cafeteria Cranberry Fruit Salad


Ingredients:
sugar, water, fresh cranberries, apple, orange, banana, walnuts, pecans

Directions:
In a saucepan, mix sugar and water, stirring to dissolve sugar.  Bring to a boil.
Add cranberries.  Return to a boil, reduce heat and boil gently 4 to 5 minutes or until most cranberries have popped, stirring occasionally.
Remove cranberries from heat and cool completely at room temperature.
Quarter the apple; core and chop.  Add to cool cranberries.  Chop the orange and banana and add to cranberries with the nuts.
Mix well and refrigerate until serving time, at least 4 hours or overnight.
Mushroom, Tomato and Artichoke Salad - Low Fat


Ingredients:
button mushrooms, cherry tomatoes, artichoke hearts, celery, red capsicum, carrot, red cabbage, garlic, parsley, red wine vinegar, white wine vinegar

Directions:
Wash and prepare all the salad ingredients as listed.
Mix together in a jar the vinegars and garlic.
Toss the salad with the dressing and serve.
Do not use oil in this dressing, it isn't required and doesn't add to the taste sensation!
Keeps in the fridge for 3 days with dressing.
Add chicken or beef strips to this dish to make it a full meal, packed with vitamin a and c and protein.
Easy Vegan Chili
Category: soups-stews-and-chili
By ortmannnicole888

I like to serve soy yogurt with the chili, especially if it's too spicy. Leftovers taste great with noodles as pasta sauce.

Ingredients:
3 tablespoons olive oil
1  onion, chopped
2 cloves garlic, minced
1 large baking potato, peeled and cut into 1/2-inch cubes
1 cup dry red lentils
4 cups vegetable broth
2 (15 ounce) cans kidney beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
4 cups tomato puree
1 tablespoon ground sweet paprika
1 teaspoon spicy chili powder
salt and freshly cracked black pepper to taste
1 pinch white sugar
1 bunch fresh chives, chopped

Directions:
Heat olive oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add potato and cook for 3 to 5 minutes. Stir in lentils. Pour in vegetable broth and simmer for 20 minutes. Add kidney beans, corn, and tomato puree. Bring to a boil; reduce heat, cover, and simmer until flavors combine, about 10 minutes. Season with paprika, chili powder, salt, pepper, and sugar. Divide chili among 4 bowls and sprinkle with chives.

Prep time: 10 mins
Cook time: 43 mins
Total time: 53 mins
Yields: 6 servings

Calories: 511.7
Fat: 9.4 g
Saturated fat: 1.3 g
Carbohydrates: 89.7 g
Sugars: 15.6 g
Dietary fiber: 27 g
Protein: 24 g
Sodium: 905.7 mg
Passover Brownies


Ingredients:
margarine, sugar, eggs, instant coffee, walnuts

Directions:
Preheat oven to 350 degrees., Grease an 8x8 pan., Use a mixer to combine  all ingredients in order., Bake for 25-30 minutes., Slice while cool.
Instant Pot® Spanish Chicken and Rice
Category: meat-and-poultry
By Diana71

This delicious arroz-con-pollo-esque dish is so easy to make with the Instant Pot®! Colorful, appetizing, and nourishing, this meal comes together in a flash and is chock full of flavor! I hope it becomes your next favorite weeknight meal. Squeeze lime or lemon wedges over if you like!

Ingredients:
1 ½ pounds bone-in, skin-on chicken thighs
1 pinch salt, or more to taste
2 tablespoons olive oil
1  red bell pepper, diced
½  onion, sliced
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground red pepper
1 teaspoon dried oregano
½ teaspoon ground white pepper
1 pinch red pepper flakes
1 pound tomatoes, diced
1 ½ cups chicken broth
1 cup long-grain rice
1 cup frozen peas, partially thawed

Directions:
Rub each chicken thigh down with salt. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; heat olive oil. Add chicken thighs and cook until browned, about 3 minutes per side. Remove and set aside. Place bell pepper, onion, and garlic in the pressure cooker. Saute until starting to soften, about 1 minute. Add salt, cumin, ground red pepper, oregano, white pepper, and red pepper flakes; mix well. Cook until onion is translucent and softened, 3 to 5 minutes, making sure not to burn it. Mix in tomatoes and chicken broth. Bring to a boil; scrape bottom to remove any browned bits. Pour in rice. Return chicken thighs to the pot, on top of rice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Mix in peas. Replace and lock lid to heat peas, about 5 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 334
Fat: 17 g
Saturated fat: 4 g
Carbohydrates: 21.4 g
Sugars: 5.4 g
Dietary fiber: 3.1 g
Protein: 23.3 g
Cholesterol: 72.2 mg
Sodium: 1020.2 mg
Mandarin Orange Salad


Ingredients:
cottage cheese, crushed pineapple, mandarin oranges, Cool Whip Lite

Directions:
Mix the Jello and cottage cheese., Add the pineapple and the mandarin oranges and stir together., Then add Cool Whip., Chill in refrigerator until ready to serve.
Shrimp and Chorizo Tapas by Emeril


Ingredients:
Spanish olive oil, Spanish olive oil, onions, garlic, dry sherry, paprika, salt, black pepper, medium shrimp, lemon juice, parsley

Directions:
"In a large skillet or cazuela, heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top. Pass the bread at the table."
Cinnamon Roll Twists


Ingredients:
puff pastry, butter, light brown sugar, ground cinnamon, light cream cheese, icing sugar, vanilla extract, milk

Directions:
Preheat oven to 400F and line 2 baking trays.
Place light brown sugar and cinnamon into a small bowl and stir until combined. Leave to one side.
Place ready rolled pastry sheet onto a cutting mat and brush melted butter all over.
Sprinkle the cinnamon mix all over the pastry and press slightly with the back of a spoon, just to make sure it's stuck.
Slice into 12 strips, about 1 inch thick, but this will depend on the size of your sheet.
Take either end of the strip and twist; twist one hand away and the other towards until the twist meets in the middle.
Place twists on baking tray, 6 to a sheet with 2 inch gaps between them.
Place in oven for 10-12 minutes until risen, puffy and golden.
Leave to cool on the trays completely.
Once cool, place the cream cheese, icing sugar and vanilla into a medium sized bowl and beat on med-high speed until light and creamy, about 1 minute. Add in 1/2tbsp milk and beat until combined. If required, add the other 1/2tbsp and mix. You want a consistency which will pour, but isn't so thin it won't stick to anything.
Either drizzle over the twists or place in a small bowl to dip the twists inches.
Twists will keep in an airtight container, at room temperature for 2 days, dip will keep covered in the fridge for 2 days.
Chicken Fajita Crescent Braid


Ingredients:
boneless skinless chicken breasts, chili powder, salt, garlic clove, onion, green bell peppers, chunky salsa, monterey jack and cheddar cheese blend

Directions:
Heat oven to 375°F.
Spray large cookie sheet with cooking spray.
Unroll dough onto cookie sheet; press to 8x12 inches.
In 10-inch skillet, heat oil over medium-high heat.
Add chicken; stir in chili powder, salt and garlic; cook 3 to 5 minutes, stirring occasionally, until lightly browned.
Add onion and bell pepper strips; cook 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.
Spoon chicken mixture in 4-inch strip lengthwise down center of dough. Top with salsa; sprinkle with cheese.
With scissors or sharp knife, make cuts 1 inch apart on long sides of dough within 1/2 inch of filling.
Alternately cross strips over filling; press edges to seal.
Brush with egg white.
Bake 20 to 25 minutes or until deep golden brown.
Cool 5 minutes.
Cut crosswise into slices.
Stiff Porridge (Oshifima)


Ingredients:
white cornmeal, milk, water

Directions:
Heat a cup of water to boiling in a medium-sized saucepan.
Meanwhile, in a bowl gradually add 3/4 cup of the cornmeal to the milk, stirring briskly to make a smooth paste.
Add this mixture to the boiling water, stirring constantly.
Cook for 4 or 5 minutes while adding the remaining cornmeal.
When mixture begins to pull away from the sides of the pot and stick together, remove from heat.
Dump oshifima into a lightly greased bowl.
With damp hands, shape it into a smooth ball, turning in the bowl to help smooth it.
Serve immediately.
To eat in the traditional manner, tear off a piece of oshifima and make an indentation in it with your thumb.  Use this hollow to scoop up stew or sauce from a communal bowl.
Green Beans Stewed With Tomatoes


Ingredients:
green beans, olive oil, red onion, garlic cloves, dried basil, tomatoes, water, salt, pepper

Directions:
Trim ends of beans;cut into 1 1/2 inch lengths.
In a large saucepan cook beans in lightly salted water for about 3 minutes; drain well.
In a large non stick skillet, heat oil and add onion, garlic and basil.
Cook for 2 minutes or until softened.
Add remaining ingredients, except beans, and cook for 3 minutes then add beans.
Simmer for an additional 5-10 minutes until tender, stirring often.
If necessary add more water to keep mixture moist.
TO freeze: label and freeze in freezer bags or freezer containers for up to 4 months.
To serve: defrost in fridge overnight and then reheat.
Serve as a side dish or as a pasta sauce and sprinkle with parmesan cheese if desired.
Banana Strawberry Muffins
Category: bread
By Dianashh

Healthier, fruity muffins… They're suitable for toddlers from 10 months on.

Ingredients:
cooking spray
½ cup white sugar
¼ cup unsalted butter
2 small ripe bananas, mashed
1  egg
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt  (Optional)
5 small strawberries, chopped

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 6 muffin cups with cooking spray. Combine sugar and butter in a medium bowl; beat with an electric mixer until pale and fluffy. Add bananas, egg, and vanilla extract; beat for 1 minute. Sift flour, baking powder, baking soda, and salt over the banana mixture. Beat until just combined. Stir in chopped strawberries. Pour batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 16 to 18 minutes. Cool for 5 minutes then transfer to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 muffins

Calories: 253.7
Fat: 8.9 g
Saturated fat: 5.2 g
Carbohydrates: 41 g
Sugars: 21.2 g
Dietary fiber: 1.6 g
Protein: 3.7 g
Cholesterol: 51.3 mg
Sodium: 244.2 mg
Ginger Cheesecake Bars


Ingredients:
cream cheese, sugar, eggs, vanilla, shortening, sugar, molasses, egg, flour, baking soda, salt, cinnamon, clove, ginger

Directions:
Heat oven to 350 degrees., Beat cream cheese, sugar, egg and vanilla until smooth., Mix together cookie dough ingredience until well blended., Press half of the cookie dough into an ungreased 9" x 13" baking pan., Spread cream cheese mixture over the dough., Crumble and sprinkle the remaining dough over cream cheese mixture., Bake 35 to 40 minutes or until firm to the touch., Refrigerate 2 hours before cutting.
Butternut Squash Bisque


Ingredients:
onions, bulb of garlic, zucchini, olive oil, carrots, celery, water, half-and-half, cornstarch

Directions:
Drizzle squash, onions, peppers, and garlic with olive oil and toss til coated. Sprinkle with Tony's and roast at 425 for 45 minutes to an hour until tender and  slightly carmelized, but not burnt.
Add salt and pepper to carrots and celery in 4 cups water, bring to a boil, reduce to simmer and simmer until tender, 20 to 30 minutes.
Combine the two and blend with an immersion blender or carefully in a blender.(If you use a blender, start on low with lid on, do not overfill, cover with a cloth and blend slowly in batches].
If your bisque is not as thick as you like, you may thicken with a little cornstarch at this point, added to your half and half. Start with half of your half and half with some cornstarch. Then if you want to add more, you can.
You probably won't need any. It is entirely to the thickness that you desire.
If you want your bisque thinner, add more milk or extra broth and adjust it to the thickness you like.
Adjust seasonings. Add salt and pepper to taste. Cayenne pepper if desired.
Enjoy!
Zucchini Apple Pie


Ingredients:
zucchini, lemon juice, water, flour, sugar, cinnamon, nutmeg, salt, flour, sugar, cinnamon, nutmeg, margarine

Directions:
Peel zucchini and slice in half lengthwise.
Scrape out soft center and seeds, and slice thin.
Combine lemon juice and water.
Put sliced zucchini and lemon water into a deep skillet with a tight-fitting lid, and simmer, stirring often until zucchini is limp& opaque.
Volume will reduce by about half.
Drain but do not rinse.
Leave over sink to continue to drain.
Fit pie crust to pan.
In large bowl, combine flour, sugar, cinnamon, nutmeg& salt.
Add zucchini slices to bowl and toss to mix well.
Put zucchini mixture in pie shell.
For crumb topping, mix all dry ingredients.
Cut in margarine.
Put all crumbs on top of pie.
Bake in preheated 400 degree oven for 45 minutes.
Eggs & Olives


Ingredients:
margarine, eggs, parsley, salt

Directions:
Melt margarine in large skillet., Drop in unbeaten eggs and cook until whites are partially set., Stir until whites are set., Salt to taste., Remove from stove and add sliced olives., Serve on Toast., Garnish with parsley.
Healthier Downeast Maine Pumpkin Bread
Category: bread
By MakeItHealthy

We updated this great old Maine recipe to be healthier by using white whole wheat flour, less sugar, and butter instead of oil. We also added pumpkin seeds and raisins. It's still moist and spicy, and wonderful for healthy holiday gift giving as bread or muffins!

Ingredients:
1 (15 ounce) can pumpkin puree
4  eggs
½ cup unsalted butter, melted
1 ½ cups low-fat buttermilk
1 ½ cups packed brown sugar
2 cups white whole wheat flour
1 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
⅔ cup raisins
⅔ cup pumpkin seeds
1 tablespoon raw sugar for sprinkling on top  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans. Mix together pumpkin puree, eggs, butter, buttermilk, and brown sugar in a large bowl until well blended. Combine  whole-wheat flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a small bowl. Fold flour mixture into pumpkin mixture until just blended. Gently stir in raisins and pumpkin seeds. Pour into prepared pans or muffin cups. Lightly sprinkle tops with raw sugar. Bake in preheated oven until a toothpick inserted into center comes out clean; about 50 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 3 7x3-inch loaf pans

Calories: 209
Fat: 7 g
Saturated fat: 3.2 g
Carbohydrates: 33.6 g
Sugars: 17.7 g
Dietary fiber: 2.3 g
Protein: 5.1 g
Cholesterol: 42.1 mg
Sodium: 327.8 mg
Ace's Ruby Red Grapefruit and Orange Cake by Melissa Winner


Ingredients:
Pan Release, Professional Pan Coating (Better Than Pam Spray!]
flour
white sugar
baking powder
baking soda
kosher salt
eggs
canola oil
banana
ruby red grapefruit juice
sour cream
orange zest
grapefruit zest
grapefruit juice
confectioners' sugar
orange zest
grapefruit zest
pecans

Directions:
PREPARE BUNDT CAKE:
Preheat oven to 350 degrees Fahrenheit.  Spray a large Bundt pan or 10-inch tube pan with nonstick baking spray with flour like Baker's Joy, or use Recipe #78579.
Sift together flour, sugar, baking powder, baking soda and salt.
Then put mixture into a stand mixer add eggs, and mix until combined.
Then add oil; mix until blended.
Next add grapefruit juice, orange juice, and banana, and mix until smooth and creamy.
Add sour cream and zests; just mix until combined and smooth.
Put cake batter into the prepared pan and bake for about 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
When done turn pan onto serving platter let stand about 15 minutes then poke small holes in top. I use a straw; be neat about it.
PREPARE GLAZE:
Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time.
Stir in zest and pecans.
Pour glaze on partially cooled cake.
Let cool about 1 hour and serve.
Balsamic Chicken


Ingredients:
boneless skinless chicken breasts, flour, salt, pepper, rosemary, garlic cloves, honey

Directions:
Combine flour, salt and pepper in bag or container.  Add chicken breasts and shake until coated.  Remove chicken breasts from bag and reserve leftover flour.
Heat 1 tbsp oil in skillet and fry chicken, turning once until no longer pink, about 12 minutes.  Remove chicken and keep warm.
Using the same skillet, add 1 tbsp oil, rosemary and reserved flour, and cook for 30 seconds.
Stir in chicken broth, garlic, vinegar and honey.
Simmer until thickened enough to nicely coat back of spoon.  (Note: I usually let it go a little bit longer than that, so it coats the chicken rather than acting as a sauce.  Just be careful not to overdo it.].
Return chicken and juices back to pan and coat with sauce.