xiaoxl/recipe_data huggingface dataset:
[gluten-Free!!!] Springfield Style Cashew Chicken


Ingredients:
chicken, cashews, green onion, rice, water, sugar, oyster sauce, soy sauce, cornstarch

Directions:
Combine all sauce ingredients, simmer and stir until thickened., Serve on a bed of rice with cashews and green onions on top., Delish.
Emeril's Artichoke and Spinach Dip


Ingredients:
flour, milk, parmesan cheese, monterey jack cheese, onion, fresh garlic, artichoke hearts, salt, cayenne pepper

Directions:
Preheat oven to 400 degrees.
Combine 1/4 cup of vegetable oil and flour in a saucepan over medium heatl. Stir the mixture constantly for 5-6 minutes to make a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne pepper. Simmer the liquid for 5-6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside.
In a saute pan, heat the remaining vegetable oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach at a time, until all spinach is incorporated. Add the garlic and artichokes and saute for 2 minutes. Season the vegetables with salt and cayenne pepper. Remove the vegetables from the heat and turn into a mixing bowl. Fold the reserved cheese sauce into the vegetables. Turn the mixture into a baking dish. Bake the dip for 10-15 minutes, or until the top is golden brown.
Serve hot with tortilla chips.
Blue Corn Feta Taquitos


Ingredients:
feta cheese, tomatoes, green bell pepper, yellow onion, fresh cilantro, blue corn tortillas

Directions:
In a medium bowl place first 7 ingredients up to lemon juice. Stir until combined. Set aside.
In a medium saute pan place 1/4 cup oil and heat to medium hot. Fry each tortilla for 15 seconds, or until softened. Drain on paper towels or paper bags.
In a large, heavy pan place 4 cups of oil and heat over high heat until very hot. Loosely roll each tortilla and deep-fry it for 1-2 minutes, or until crisp. Drain on paper towels or paper bags.
Stuff reserved vegetable mixture inside each tortilla. Cut the taquitos in half, crosswise.
Steak Spice


Ingredients:
sugar, salt, garlic powder, onion powder, paprika, dried thyme, dried rosemary, dried oregano, black pepper, ground coriander

Directions:
Mix together., Season item.
Sauteed Zucchini and Arugula


Ingredients:
zucchini, unsalted butter, arugula, garlic clove, lemon zest, fresh lemon juice, salt, fresh ground black pepper

Directions:
Place the zucchini in a dry dish towel and wring out all the excess moisture; dry the squash carefully with a dry towel.
In a medium pan over medium heat, melt the butter; add in the zucchini; stir for 2 minutes.
Add in the arugula and continue stirring for another minute or two.
Add in the garlic, lemon zest, lemon juice, salt, and pepper; stir until combined.
Taste for seasoning and adjust; serve immediately.
Sarah's Best Chili Recipe


Ingredients:
kidney beans, canned tomatoes, tomato sauce, onions, green bell pepper, garlic cloves, chili powder, salt, pepper, cayenne pepper, cheddar cheese

Directions:
Cook ground beef in a skillet until browned; drain off fat (I didn't drain off all of the fat].
Pour into a slow cooker.
Add the rest of the ingredients except shredded cheese.
Cover and cook on low for 6-8 hours.
Serve with diced onions, shredded cheese and fritos.  Enjoy!
Roasted Red Pepper and Tomato Soup With Dill Creme Fraiche


Ingredients:
garlic, red bell peppers, tomatoes, sugar, olive oil, sour cream, dried dill

Directions:
SOUP.
pre-heat oven broiler.
lay tin foil onto a cookie sheet
cut peppers in half, remove seeds and the stem, cut the top off the head of garlic and rub with olive oil, salt and pepper, cut tomatoes in half and place on foil and place under broiler.
remove tomatoes after 5 minutes.
remove peppers and garlic after 10 minutes, wrap in the foil and set aside until cooled enough to handle.
heat remaining oil in a medium pot on medium-low heat
peel tomatoes and peppers (skins will slip off easily] and squeeze garlic out and add everything to the pot as well as chicken stock and simmer for 5 minutes.
puree the soup (in a blender or with a hand blender] and add sugar.
season to taste and simmer for 10 minutes.
CREME FRAICHE.
whip cream briskly until stiff.
gently fold wipped cream, sour cream and dill together
add a healthy dollop onto every steamy bowl of soup.
yummy.
Parmesan and Basil Chicken Salad


Ingredients:
boneless skinless chicken breasts, mayonnaise, basil, garlic clove, pine nuts, parmesan cheese

Directions:
If not using prepackaged chicken, preheat oven to 375°F.
Season chicken with salt and pepper and place in baking dish.
Roast about 35 minutes, or until juices run clear.
Cool.
Cut chicken into bite size pieces (about 1 inches by 1/2 in.] and place in medium bowl.
In a food processor, puree mayo, basil, garlic, and pine nuts.
Add to chicken and toss with cheese.
Asian Dipping Sauce


Ingredients:
low sodium soy sauce, rice vinegar, honey, bottled water

Directions:
Combine all ingredients in a bowl., Will keep indefinitely if stored in the refrigerator.
Moosbeerpascherln (Blueberry Blini)


Ingredients:
blueberries, flour, eggs, salt, milk, butter

Directions:
Carefully wash and dry the berries (if you use frozen blueberries, defrost them and pat they dry to remove excess water].
Put them in a bowl and dust them with flour.
Crack the eggs into the berries and fold them in very carefully so as not to damage the fruit.
Add the remaining flour, salt and the milk to produce a dense mixture.
Heat the butter in a frying pan to a high temperature.
Pour a ladle spoon of the blueberry-blini mixture into the frying pan and gently press it down with the ladle.
Carefully turn the blini after a minute or so and fry on the other side.
Lift out of the pan and dust liberally with icing sugar.
Serve immediately.
(Makes eight blini].
Grandma's Simple Stuffed Bell Peppers


Ingredients:
green peppers, ground beef, onion, salt, pepper, seasoning salt, minced garlic clove, fresh tomato, water, brown rice, Worcestershire sauce, sugar

Directions:
Preheat oven to 350°F.
Cut the tops off the peppers and discard seeds and membranes.
Boil peppers for 5 minutes.  Remove and stand upright in a 13x9 casserole dish.
Generously sprinkle inside of each pepper with salt (1/2 tsp or more if you like].
Cook ground beef and onions until meat is browned.
Season beef and onion mixture with remaining salt, pepper, garlic, and seasoned salt.
Add tomatoes, water, rice, sugar, and Worcestershire sauce and stir.
Cover and simmer until rice is tender (approximately 15-30 minutes].
Stir in 1 cup shredded cheese.
Stuff peppers with the meat and rice mixture.
Bake uncovered for 20 minutes at 350°F.
Top peppers with remaining cheese and bake and additional 5-10 minutes.
Mediterranean Snow Peas
Category: side-dish
By Geophile

This takes 5 minutes in a pan. You want to barely cook these as noted to keep the lightly crunchy natural sweetness of this seasonal delicacy! Wash and trim the tips and pull larger strings off the snow peas.

Ingredients:
1 ½ teaspoons butter
1 clove garlic, minced
½ teaspoon Italian seasoning
½ pound fresh snow peas, trimmed
1 tablespoon water, or more as needed
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
kosher salt and ground black pepper to taste

Directions:
Melt butter in a skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Stir in Italian seasoning and snow peas. Add water; cook and stir until peas are bright green and tender, about 2 minutes. Stir in olive oil and lemon juice. Season with salt and black pepper.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 servings

Calories: 139.4
Fat: 10.1 g
Saturated fat: 2.9 g
Carbohydrates: 9.5 g
Sugars: 4.6 g
Dietary fiber: 3.2 g
Protein: 3.4 g
Cholesterol: 8.1 mg
Sodium: 226.7 mg
Toasted Breadcrumbs
Category: uncategorized
By Terri-Lynn Howell-Schlaiss

All the breadcrumbs you want, at a great price.  Add your own seasoning so you know what you are getting!

Ingredients:
10 slices whole wheat bread, or your favorite bread

Directions:
Preheat oven to 250 degrees F (120 degrees C). Using tongs, place bread slices directly on oven racks.  Leave in oven until hard and golden brown, about 30 minutes; darker if you prefer. Remove and cool on wire rack. Crumble slices into a large bowl until reduced to fine crumbs, or place in bowl of  food processor and process until fine.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 2 cups

Calories: 701.5
Fat: 9.5 g
Saturated fat: 2.1 g
Carbohydrates: 117.3 g
Sugars: 15.8 g
Dietary fiber: 19.3 g
Protein: 36.8 g
Sodium: 1340.5 mg
Camp David Spaghetti with Italian Sausage
Category: world-cuisine
By hungryguy

I was shown this recipe by a Navy chef who served this to presidents at Camp David, MD. I have served it to my family many times, and it is certainly fit for a president. Best with a garden salad and crusty garlic bread.

Ingredients:
2  Italian sausage links, casings removed
1 pound lean ground beef
1 tablespoon olive oil
1  yellow onion, chopped
2 cloves garlic, chopped
1 (14.5 ounce) can whole peeled tomatoes
1 (15 ounce) can tomato sauce
1 teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon dried basil
¼ cup chopped fresh oregano
1  bay leaf
1 (16 ounce) package uncooked spaghetti
½ cup grated Parmesan cheese

Directions:
Slice the sausages lengthwise, leaving them attached along one side. Spread them out flat in a large skillet. Cook over medium heat for 15 minutes, turning once, until the sausages are browned and cooked through. Remove from skillet and set aside. Place the ground beef, olive oil, onion, and garlic in the skillet, and cook and stir over medium heat for about 10 minutes, until the onion is translucent and the beef is browned and crumbly. Drain all but 2 tablespoons of fat. Stir in the tomatoes, tomato sauce, salt, pepper, basil, oregano, and bay leaf. Simmer uncovered over low heat for 1 hour, stirring occasionally, until the flavors have blended. Remove the bay leaf. Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, drop in the pasta, and cook for 8 to 10 minutes, stirring occasionally, until tender. Drain the pasta, and mix it into the sauce. Place servings of hot pasta with sauce on oven-safe plates, place a cooked, opened sausage over each serving, and sprinkle with Parmesan cheese. Place plates in the preheated oven for 5 to 10 minutes, until the cheese has melted and begun to brown.

Prep time: 15 mins
Cook time: 1 hr 40 mins
Total time: 1 hr 55 mins
Yields: 8 servings

Calories: 439.4
Fat: 16.5 g
Saturated fat: 5.8 g
Carbohydrates: 47.5 g
Sugars: 4.1 g
Dietary fiber: 4 g
Protein: 24.5 g
Cholesterol: 52.6 mg
Sodium: 985 mg
Rosti Florentine (Can Be Gluten-Free)


Ingredients:
potatoes, egg, flour, parmesan cheese, parsley, cheese slices, swiss cheese, garlic clove, eggs, fresh ground black pepper

Directions:
Mix the grated potato, egg, flour, grated parmesan cheese, chopped parsley and seasonings.
Form mixture into 6 patties.
Heat the oil in a non-stick frypan and cook patties until crisp and golden. Flip over to cook both sides.
When cooked top each rosti with a slice of cheese. Cover the pan with a lid or tightly fitting aluminium foil and cook until the cheese just begins to melt.
Place rosti onto warmed plates.
Add garlic and spinach to the frypan and cook for 30 seconds until wilted.
Season the wilted spinach with salt and peper to taste.
To serve, top each rosti with wilted spinach and a poached egg, then season with black pepper.
Sarasota's Hickory Orange Roasted Pork Loin


Ingredients:
bacon, onions, fennel bulb, orange, orange marmalade, fresh thyme, garlic, olive oil, salt, pepper, butter, fresh thyme, orange zest

Directions:
Butter  --  I make this ahead and refrigerate. A day or so in advance is fine. In a small bowl, mix the semi-soft butter, thyme, orange juice and zest and mix well. I just serve this on the side which is great on both the pork or on the vegetables.
Don't worry if you don't use all the butter with this dish.  Save it and use on roasted asparagus, green beans, fish, scallops, chicken, just about anything. It is wonderful.
Pork  --  Season the pork well with salt & pepper and rub in the seasoning.
The Glue - Mix the marmalade and garlic together and brush over the pork.
Bacon - Top the pork with bacon slices horizontally tucking the ends under the loin. It will take between 8-12 slices depending on the size of your pork loin.
Roast  --  In a foil lined roasting pan, add the pork, and again, make sure to tuck the bacon slices under.
Vegetables and Citrus  --  In a large bowl, add the olive oil, salt, pepper, orange slices, onions and fennel. Toss well and add around the pork and top with the thyme sprigs.
Cook  --  Start off in a 450 degree oven for about 15 minutes. Then reduce to 350 degrees, middle rack. It will take approximately 1-1/4 hours (again depending on the size] to roast. You want the bacon crispy and an internal temperature of 155 for me. Remove cover and let it rest, it will continue to cook. One time, my bacon was not quite as crisp as I liked it (I used a bit thicker cut of bacon], so I put in under the broiler for just a minute or two. To keep the vegetables warm, just keep them in the roasting pan, put back in the oven and turn the oven off. They will stay warm as your pork rests before slicing.
Serve  --  Plate on a large platter, slice (the bacon will give you automatic guidelines for slicing] and then surround the pork with the roasted vegetables and fruit. And don't forget your Orange Thyme Butter which is great with this. Add some nutty rice and you have a fantastic meal.
NOTE:  This can also be done with a tenderloin, but you will need to pan sear it before finishing in the oven as the cooking of the tenderloin is much less, and you want to make sure that your bacon is crisp and done.
Venison & Vegetable (Hunter's) Pie


Ingredients:
canola oil, onion, green pepper, garlic clove, whole wheat flour, tomato paste, red pepper flakes, salt, ground pepper, white mushroom, potatoes, garlic powder

Directions:
Preheat to oven 375 degrees F.
Get two pans going: a large skillet for the meat and a medium saucepan for the potatoes. Heat 1 tablespoon oil in the skillet and brown meat. While the meat is cooking, cover the peeled and diced potatoes with cold water and boil.
After about five minutes, remove meat from pan, leaving any remaining oil in the skillet.
Add 1 tablespoon oil and cook garlic, carrots, celery, onion and green pepper until slightly brown. Stir in flour and tomato paste. (This mixture will coat the veggies.] Cook the veggies for another minute, stirring constantly. Pour in the broth, chili flakes and boil, stirring constantly.
Add the venison back into the skillet and season with salt and pepper. Stir in the mushrooms and cook for another 5 minutes, stirring often. The mixture will be thick!
Put the meat mixture into a pie plate.
Drain the potatoes and return to the stove, heating over low heat to dry potatoes a bit. (This will only take a minute.] Mash the potatoes with the half-and-half and garlic powder. Spoon the potatoes over the meat mixture and bake in the preheated oven for 25 minutes or until potatoes are lightly brown and veggies are as soft as you'd like.
Swamp Water


Ingredients:
vodka, lime juice

Directions:
Shake vodka, Midori, lime juice, and ice cubes vigorously in a cocktail shaker., Pour into a serving glass., Gently stir in Squirt soda and serve.
Yummy Choco-Hazelnut Latte


Ingredients:
vanilla, vanilla

Directions:
Prepare the Vanilla Latte according to instructions on the packaging., Add the chocolate hazelnut spread to the beverage and stir well., Top with whipped cream to taste.
Gluten-Free Ravioli Dolci (Sweet Ravioli)


Ingredients:
butter, white sugar, egg, vanilla extract, lemon zest, potato starch, baking soda, salt, icing sugar, chocolate

Directions:
In a medium bowl, cream together the butter and sugar until smooth.
Beat in the egg, then stir in the vanilla and and lemon zest.
Combine the flour, baking soda and salt; stir into the creamed mixture until a smooth dough forms.
Divide dough into halves; roll each portion out between two sheets of waxed paper into a 12 inch square.
Refrigerate for at least one hour.
Remove one piece of the dough from the refrigerator, remove the top layer of waxed paper, and cut into 1 1/2 inch squares.
Place about 1/4 teaspoon of the preserves into the center of the first sheet of squares; set aside.
Remove the remaining piece of dough from the refrigerator, remove top layer of waxed paper, and cut into 1 1/2 inch squares also.
Poke holes for venting in these squares using a fork.
Place each vented square over one of the filled squares, and gently seal the edges by pressing with the tines of a fork.
Bake for 9 to 11 minutes on greased cookie sheets in a preheated 350* ovedn, or until the edges are lightly browned.
Dust cookies with confectioners' sugar while they are still slightly warm; or Enjoy!
Fool- Proof Brown Rice


Ingredients:
water, extra virgin olive oil, butter, kosher salt, long grain brown rice

Directions:
"Bring water to a boil. Add oil, salt and rice. Stir, reduce heat to low, cover with lid and simmer for 45 minutes. Turn off heat, remove lid, and fluff with a fork. Serve immediately."
Maple Bacon Crack


Ingredients:
bacon, maple syrup, brown sugar

Directions:
Preheat oven to 375°. Line a baking sheet with parchment and spray with cooking spray. Set aside.
Chop bacon into equal-sized pieces. Line another baking sheet with parchment and bake bacon for 10 minutes. Transfer to a paper towel-lined plate.
Roll out crescent roll sheet onto parchment. Use a rolling pin to fill up as much of the pan as possible. Prick all over with a fork.
Drizzle with half the maple syrup, then top with a single layer of brown sugar, doing your best to cover all over. Top with cooked bacon, distributing evenly, and drizzle with remaining maple syrup.
Bake until golden, 22 to 25 minutes.
Let cool completely before slicing into pieces and serving.
Spinach Ricotta Pie


Ingredients:
frozen chopped spinach, ricotta cheese, eggs, marinated artichoke, salt, pepper

Directions:
Preheat the oven to 375.
Wring the spinach dry and put in a large bowl.
Mix together the ricotta cheese, garlic herb cheese and eggs. Add the spinach, artichokes, 1/2 teaspoon salt and1/4 teaspoon pepper and stir to combine.
pour into crust and bake until golden, about 45 minutes.
Creole Chicken Recipe
Category: meat-and-poultry
By Grace Carolyn Bowers-Reimondo

Spicy seasoned chicken thighs are cooked in Spanish rice. This is a good meal for a busy evening. After seasoning chicken and browning, it is left to cook while you tend to other preparations. This can be very spicy.

Ingredients:
4  skinless chicken thighs, or more to taste
1 pinch Creole seasoning, or more to taste
2 tablespoons butter
1 (15 ounce) can diced tomatoes with green chile peppers
1 cup water
1 (8 ounce) can tomato sauce
1 (6.8 ounce) package Spanish-style rice mix

Directions:
Season chicken thighs with Creole seasoning. Melt butter in a skillet over medium heat; cook chicken in the melted butter until browned, 3 to 4 minutes per side. Transfer chicken to a plate. Add tomatoes with green chile peppers, water, tomato sauce, and Spanish-style rice mix to the same skillet; stir well. Return chicken to the rice mixture and bring to a boil. Reduce heat, cover skillet, and simmer until chicken is no longer pink in the center and rice is tender, about 40 minutes. Serve on a platter with chicken atop the rice.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 400.1
Fat: 14.2 g
Saturated fat: 5.8 g
Carbohydrates: 41.9 g
Sugars: 4.8 g
Dietary fiber: 3.6 g
Protein: 27.3 g
Cholesterol: 93 mg
Sodium: 1750.6 mg
Summer Bouillabaisse With Smoky Rouille


Ingredients:
olive oil, garlic, garlic, onion, tomatoes, dry white wine, mayonnaise, kosher salt, chicken broth, saffron, fresh corn kernels, black pepper, parsley

Directions:
In a 5- to 6-qt. soup pot or Dutch oven, heat the oil over medium heat. Add onion if using the 1-1/2 Tbs. chopped garlic and cook until fragrant, about 30 seconds.
Add the tomatoes and wine, increase the heat to medium high (if necessary], and simmer vigorously until the tomatoes are broken down and the mixture is slightly soupy, about 15 minute.
While the tomatoes are cooking, whisk the 1/2 teaspoons grated garlic, paprika, and mayonnaise in a small bowl. Whisk in a little olive oil and enough cool water to make a creamy, pourable sauce. Taste and add salt if you like.
Add the broth and saffron to the tomato mixture and simmer to slightly reduce the broth and concentrate the flavors, 5 minute
Add the fish and simmer until itï¿½s opaque throughout, 3 to 5 minute more.
Stir in the corn. Season to taste with salt and black pepper.
Serve in large bowls with a big drizzle of the sauce on top and a generous sprinkle of parsley (try cilantro too].
Slow Cooker Taco Soup
Category: soups-stews-and-chili
By Janeen Barlow

This is a quick, throw together slow cooker soup with a Mexican flair. Teenagers love it. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of chile peppers if you're sensitive about spicy foods.

Ingredients:
1 pound ground beef
1  onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix

Directions:
In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and   mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 8 hrs 10 mins
Yields: 8 servings

Calories: 361.8
Fat: 16.3 g
Saturated fat: 6.2 g
Carbohydrates: 37.8 g
Sugars: 8.7 g
Dietary fiber: 8.5 g
Protein: 18.2 g
Cholesterol: 48.5 mg
Sodium: 1356 mg
Butter Honey Wheat Bread


Ingredients:
water, margarine, honey, bread flour, whole wheat flour, powdered milk, salt, active dry yeast

Directions:
Put ingredients into bread machine in the order suggested by the manufacturer.
Process for large (1-1/2 pound] loaf, wheat setting.