xiaoxl/recipe_data huggingface dataset:
Strawberry Sparkler


Ingredients:
frozen strawberries, cranberry juice

Directions:
"Process strawberries in a blender until smooth; pour into a pitcher. Stir in cranberry juice and champagne, and serve immediately."
Vegan Enchilada Pie


Ingredients:
vegetarian ground beef, onion, frozen corn, green chilies, pinto beans, ground cumin, chili powder

Directions:
Heat oven to 350°F In 12-inch nonstick skillet, cook onion over medium-high heat 5 to 7 minutes, stirring occasionally, until soft.
Add griller crumbles.
Reserve 1/4 cup enchilada sauce; set aside.
Add remaining enchilada sauce, corn and chiles to onion/"beef" mixture. Stir in cumin and chili powder. Reduce heat to medium-low; simmer uncovered 5 minutes.
Spray 9-inch round (2-quart] glass baking dish with cooking spray. Place 1 tortilla in casserole; top with about 3/4 cup of the beef mixture and 1/3 cup of beans.
Repeat layers 3 times. Top with remaining tortilla, the reserved enchilada sauce and soy cheese (again, cheese is optional].
Bake, uncovered, 30.
Cool 5 minutes and serve.
Grilled Halibut With Lemon-Herb Crust


Ingredients:
parmesan cheese, lemon zest, butter, margarine, mayonnaise, fresh tarragon, green onion, plum tomato, halibut fillet, lemon juice

Directions:
In a small bowl, combine bread crumbs, parmesan, lemon zest, salt and pepper.
Add melted butter and toss with a fork to form a crumbly mixture.
In another small bowl, combine mayonnaise, green onion and tomato.   (The recipe says to add 1 tablespoons chopped fresh tarragon but I never have it so I omit it].
Arrange fish, skin side down, on a platter.  Spread each fillet with mayonnaise mixture.  Press crumbs mixture onto each fillet.
Preheat barbecue on high for 10 minutes.  Reduce to medium-high and barbecue fish skin side down until fish flakes easily with a fork and topping is nicely brown - about 10-12 minutes.
Drizzle lemon juice over fillets and serve immediately.
Basic Funeral Potatoes
Category: side-dish
By Vivian Conner

No Mormon funeral or any get-together for that matter is complete without funeral potatoes and a baked ham! This is only a basic recipe. It's good this way, but it's up to you to make it 'gourmet.' You can use potato chips, tortilla chips, or even corn flakes for the topping - I like to use sour cream and onion chips!

Ingredients:
2 (10.5 ounce) cans cream of chicken soup
1 pint sour cream
1 ½ cups grated Cheddar cheese
½ cup dehydrated onion flakes
1 (30 ounce) package frozen shredded hash browns, thawed
1 cup crushed potato chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine cream of chicken soup, sour cream, Cheddar cheese, and onions in a large bowl. Mix in hash browns. Pour into a 9x13-inch casserole dish. Sprinkle with crushed potato chips. Bake uncovered in the preheated oven until cheese is melted and top is crisp, about 45 minutes.

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

Calories: 339.5
Fat: 26.8 g
Saturated fat: 13.4 g
Carbohydrates: 27.6 g
Sugars: 1.6 g
Dietary fiber: 1.8 g
Protein: 9.6 g
Cholesterol: 42.8 mg
Sodium: 587.3 mg
Creamy Tarragon Sauce


Ingredients:
margarine, flour, low sodium chicken broth, dry white wine, dried tarragon, garlic clove, fresh ground pepper

Directions:
Melt margarine in saucepan over medium heat. Stir in flour til smooth., Gradually add broth stirring constantly til thick and smooth, about 4 minutes., Add remaining ingredients and stir til smmoth. Makes 1 1/4 cup.
Lemon Lentil Stew


Ingredients:
chicken breast, red onion, lentils, carrots, lemons, chicken broth, diced tomatoes, pearl barley, water, oregano, parsley, olive oil

Directions:
Rinse off the barley and let it soak in a cup of water overnight.
Preheat the oven to 350°F.
Place the chicken breast in a baking dish.  Zest one lemon on top of the chicken and squeeze all of the juice over it.
Bake the chicken for approximately 30 minutes or until done (this is for boneless skinless chicken breast, adjust cook time if using chicken with bones].
Shred the chicken into small pieces and set aside.
Sauté the onion in a large pot with the olive oil for about five minutes.
Rinse the lentils and add them to the pot.
Drain the barley and add it to the pot. Squeeze the second lemon into the pot (be careful not to add any seeds!].
Add in the chicken broth, diced tomatoes, oregano, parsley, and four cups of water. Mix the contents and bring them to a boil.
Turn down the heat and simmer for 30 minutes, stirring occasionally.
Add in the shredded chicken breast and carrots and simmer for another 5 minutes.
Oatmeal Cinnamon Scones Vegan


Ingredients:
margarine, whole wheat pastry flour, brown sugar, baking powder, baking soda, salt, cinnamon, old fashioned oats, raisins, vanilla-flavored soymilk, plain soymilk

Directions:
reheat oven to 375°F.
Mix flour, sugar, baking powder, baking soda, salt and cinnamon together in a large bowl. Cut in margarine until mixture becomes uniformly crumbly. Stir in oats and raisins.
Add soy milk and mix gently until a soft dough begins to cling together.
Turn dough out onto a floured surface and pat it into a 7 inch circle. Cut into 8 wedges and place them on an ungreased baking sheet.
Bake 15 to 18 minutes until golden brown and firm when pressed lightly in the center.
Makes 8 scones.
Substitute any other dried fruit you wish: cranberries, chopped dates or apricots, blueberries, cherries, dried apples or pears. Add 1/2 cup chopped nuts of your choice if you wish.
Just before baking, sprinkle scone wedges with granulated sugar for a sweeter taste. You may also increase the brown sugar to 1/2 cup if you wish.
Salmon Couscous Salad


Ingredients:
water, olive oil, frozen baby peas, fresh parsley, fresh dill, prepared mustard

Directions:
Boil the water and olive oil.  When boiling, remove from heat, stir in the couscous, cover, and let sit for 5 minutes.  Fluff with fork into a large bowl to cool.
Flake the salmon and add to the bowl.
Briefly steam the peas, rinse in cold water and add, then do the same for the corn.
Add the onion, parsley and dill.
Mix a bit of the dressing into the mustard to combine, then add the rest of the dressing and lemon juice.
Sprinkle over the couscous, mixingly.  (You know what I mean.]  Taste to see if there’s enough mustard and lemon for your taste.  Mustard can be added thinned with liquid, such as more dressing, lemon juice, or water.  Add salt and black pepper to taste.
Chill for at least 2 hours if you have time, but it is good eaten right away, also.  We enjoyed this on lettuce leaves with sliced tomatos, cucumbers, and corn chips.
NOTES:
Add extra time if you need to cook the salmon. I didn’t really have leftover salmon, so I poached a chunk in chicken broth and water to cover with added onion, lemon, parsley, dill, bay leaf, thyme, S&P.  Was delish, and I used some liquid for ½ the couscous liquid.  Saved the rest for another time.  However, I am convinced this recipe would still taste delish with plain salmon.
I imagine most kinds of mustard would be great, except I don't know about yellow?.
Except the couscous, most measurements are an approximation, so please don’t be afraid to change it to fit your tastes.
I also noticed that the peas lost their bright green color overnight, so for brightest looks, add before serving.
Fresh Fruit with Poppy Seed Dressing
Category: salad
By Krista B

Any fruit can be used, but this is my favorite combination. Try your own creation, but if you wish to use oranges and grapes in the same recipes, DON'T add the oranges until ready to serve or the grapes will be extremely bitter.

Ingredients:
1  banana, sliced
½ cup orange juice
1 tablespoon lime juice
2 tablespoons poppy seeds
1 tablespoon raspberry vinegar
¼ teaspoon olive oil
¼ cup raspberries
⅛ teaspoon salt
⅛ teaspoon cayenne pepper
1 cup seedless red grapes
1 cup cubed watermelon
1 cup halved fresh strawberries
1 cup cubed cantaloupe
1 cup blueberries
1 cup sliced plums

Directions:
In a blender or food processor, combine banana, orange juice, lime juice, poppy seeds, raspberry vinegar, olive oil, raspberries, salt and cayenne pepper, and puree until smooth.  Cover tightly and refrigerate until ready to use. Combine grapes, watermelon, strawberries, cantaloupe, blueberries and plums in a large bowl.  Pour dressing over fruit and toss to coat.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 118.4
Fat: 2.1 g
Saturated fat: 0.3 g
Carbohydrates: 25.9 g
Sugars: 19.5 g
Dietary fiber: 3.3 g
Protein: 2 g
Sodium: 55.7 mg
Green Bean and Tomato Salad


Ingredients:
garlic clove, shallot, water, salt, ground pepper, Dijon mustard, sugar, olive oil, fresh basil leaves, green beans, tomatoes

Directions:
Combine dressing ingredients in food processor and pulse until blended.
Boil and ice green beans.
Place prepared beans on platter surronded with tomatoes and pour a generous amount of dressing over beans and tomatoes.
Garnish with a few basil leaves and serve.
Chocolate Rum Balls


Ingredients:
corn syrup, rum, powdered sugar

Directions:
Melt chocolate over very low heat or in a double boiler. Add corn syrup and alcohol (REMOVE FROM HEAT SOURCE AND BE VERY CAREFUL WITH ALCOHOL AND AN OPEN FLAME].
In a large bowl, combine crushed wafers, powdered sugar and one cup of the chopped nuts. Add chocolate mixture to the crumb mixture and stir well.
Let stand 30 minutes and then stir again. Shape into 1" balls then roll into remaining nuts. Store in a very tightly sealed container in the refrigerator for at least 3 days for best flavor.
Cherry Pom Poms (Truffles)


Ingredients:
coconut, dark chocolate, chocolate

Directions:
Process the first 4 ingredients in a food processor until combined. Refrigerate for approx 30 minutes.
Melt chocolate in a heavy pot over low heat or in a microwave; remove from heat.
Place cold truffle on skewer or dipping fork, and swirl in chocolate to coat or dip 1/2 only of the truffle in the chocolate mixture.
Place on wax or parchment paper to set.
Creamy Mango Salsa


Ingredients:
light mayonnaise, lime juice, ground cumin, cherry tomatoes, mango, red onion, fresh cilantro

Directions:
In a medium bowl, whisk together the mayo, lime juice & cumin., Stir in remaining ingredients & serve with chips.
Camaron Rebosado Filipino Fried Shrimp


Ingredients:
shrimp, lemon, flour, cornstarch, salt, eggs, milk

Directions:
Marinate the shrimp in lemon juice for 30 minutes.
Combine flour, cornstarch, and salt in a mixing bowl then mix well.
Add the eggs and milk stir until all the ingredients are well distributed.
Heat a pan and pour-in the cooking oil.
When the oil is hot enough, dip a piece of shrimp in the batter (leave the tail uncovered] then deep-fry until the color of the outer part turns dark yellow and the texture becomes crispy.
Remove from the pan or fryer then place in a plate with paper towel (this will absorb excess oil].
Serve with sweet and sour sauce. Share and enjoy!
Korean Hot Wings
Category: appetizers-and-snacks
By G Chef

Finger-licking good, Korean-style hot wings made easy and simple. The sauce can be made up to two weeks ahead of time; flavor will intensify.

Ingredients:
1 cup low-sodium soy sauce
¾ cup dark brown sugar
¼ cup ketchup
3 tablespoons barbeque sauce
2 tablespoons minced garlic
1 tablespoon rice wine vinegar
1 tablespoon chile-garlic sauce (such as Sriracha)  (Optional)
1 ½ teaspoons ground black pepper
1 teaspoon Asian (toasted) sesame oil
1 teaspoon grated fresh ginger
1 tablespoon cornstarch
1 tablespoon water
1 quart peanut oil for frying, or as needed
4 pounds chicken wings
2 tablespoons lemon-pepper seasoning, or to taste  (Optional)

Directions:
Stir soy sauce, brown sugar, ketchup, barbeque sauce, garlic, vinegar, chile-garlic sauce, pepper, sesame oil, and ginger together in a saucepan; bring to a boil. Whisk cornstarch and water together in a small bowl; stir into the sauce. Remove from heat and set aside to cool and thicken. Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C). Season chicken wings with lemon-pepper seasoning. Fry chicken wings in batches of 6 to 8 at a time in hot oil until no longer pink at the bone and the juices run clear, 6 to 8 minutes per batch. An instant-read thermometer inserted into the meatiest part of the wing, near the bone, should read 165 degrees F (74 degrees C). Put cooked wings into a large mixing bowl. Ladle sauce over the wings and toss to coat.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 459.3
Fat: 22.5 g
Saturated fat: 3.9 g
Carbohydrates: 39.1 g
Sugars: 31.9 g
Dietary fiber: 0.8 g
Protein: 25.5 g
Cholesterol: 63.6 mg
Sodium: 2260.4 mg
Chicken In Sour Cream
Category: meat-and-poultry
By Lucille Cole

This is a family favorite of ours, and I also serve it to company. Serve this delicious chicken recipe along with a salad, rolls, and a vegetable.

Ingredients:
1 tablespoon vegetable oil
8  chicken thighs
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper
1 pinch paprika
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 cup sour cream
1 tablespoon lemon juice
1 teaspoon dried dill weed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Heat vegetable oil in a skillet over medium heat. Brown chicken on both sides and transfer to prepared baking dish. Season with salt, pepper, and paprika to taste. Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed. Pour over chicken. Bake in preheated oven for one hour, or until chicken pieces are done and sauce is browned. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 636.2
Fat: 48.8 g
Saturated fat: 17.2 g
Carbohydrates: 12.6 g
Sugars: 1.6 g
Dietary fiber: 0.6 g
Protein: 36.1 g
Cholesterol: 183.2 mg
Sodium: 1865.7 mg
Buttermilk Brownies With Frosting


Ingredients:
all-purpose flour, sugar, baking soda, salt, margarine, butter, water, eggs, buttermilk, vanilla, butter, margarine, buttermilk, powdered sugar, vanilla, pecans

Directions:
In mixing bowl, combine flour, sugar, baking soda, and salt.  Set aside.
In medium saucepan, combine 1 cup butter, 1 cup water, and 1/3 cup unsweetened cocoa.
Bring mixture just to boiling, stirring constantly.
Remove from heat.
Add chocolate mixture to dry ingredients and beat until thoroughly combined.
Add eggs, the 1/2 cup buttermilk, and 1 1/2 teaspoons vanilla.  Beat for 1 minute (batter will be thin].
Pour batter into greased and floured 15x10x1 baking pan.  Bake at 350F for about 25 minutes or until toothpick inserted into the center comes out clean.
FROSTING:.
In medium saucepan, combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk.  Bring to boiling; remove from heat.  Add powdered sugar and 1/2 teaspoon vanilla.  Beat til smooth.  Pour warm frosting over warm brownies, spreading evenly.  Cool in pan on wire rack, then cut into bars.
Loaded Baked Potato Puffs With Smokey Marinara


Ingredients:
smoked gouda cheese, bacon, green onion, ground cumin, egg, canola oil, barbecue sauce

Directions:
Stir together first 6 ingredients (through egg, reserving ½ tsp of green onion for garnish], just until well blended.
Form mixture in to 1 TBSP spheres.
Roll in bread crumbs, coating completely. Refrigerate 30 minutes.
Line large plate with napkins.
In medium-sized, tall-walled pot, heat oil at medium high heat for 5 minutes.
Gently lower puffs, one at a time, in to hot oil. Fry about 2-3 minutes, turning once after the first minute, until golden brown on all sides. Several puffs can share the pot at the same time; just take care that they aren't touching each other or the wall of the pot.
Remove puffs from hot oil with a slotted spoon and place on lined plate to remove any excess oil.
In a small bowl, heat marinara and BBQ sauce in microwave for 2 minutes. Stir. Garnish with remaining green onion.
Serve warm puffs on a platter with smokey marinara for dipping.
Beef With Oyster Sauce


Ingredients:
oyster sauce, soy sauce, sugar, cornflour, garlic cloves, ginger, red chile, filet of beef, onion, red capsicum, rice

Directions:
Combine oyster and soy sauces along with sesame oil, sugar and cornflour in a small bowl.
Set aside.
Heat 1 tablespoon of the peanut oil in a wok.
Swirl to coat.
Add half the beef and stir fry until browned.
Remove and set aside.
Repeat with the remaining peanut oil and beef and remove and set aside.
Add garlic, ginger and chilli to the wok.
Cook for 30 seconds.
Add onion and capsicum and stir fry for 1 minute.
Return the beef to the pan along with the combined sauces.
Stir to warm through.
Serve immediately with rice.
Dad's Lima Bean Soup with Ham Bone
Category: soups-stews-and-chili
By Sharon

This was one of my father's favorite dishes, a staple of Depression-era cooking when fresh meat was scarce and soup stretched everything. Simmered until thick, with chunks of ham - even lima-bean-haters enjoy this hearty soup.

Ingredients:
1 (16 ounce) package dried lima beans
1  ham bone with some meat
8 cups water, or more as needed
1 tablespoon olive oil
4 stalks celery, diced
1  onion, diced
½ pound diced cooked ham
4  carrots, peeled and sliced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried parsley

Directions:
Place beans in a large pot; cover with 2 inches water. Bring to a boil. Remove from heat, cover, and let stand for 1 to 2 hours. Drain and rinse. Transfer beans to another container. Combine ham bone and 8 cups water in a large saucepan. Simmer over medium-low heat until remaining meat falls off the bone, about 2 hours. Remove and discard bone. Use a slotted spoon to transfer meat to a bowl. Heat oil in a skillet over medium heat. Add celery and onion; cook and stir until onion is translucent, 7 to 10 minutes. Add cooked ham bone meat, lima beans, and diced ham. Reduce heat and simmer, adding additional water as needed, until soup is thickened to desired consistency, about 90 minutes. Stir carrots, salt, pepper, and parsley into the soup. Let simmer until carrots are soft, about 30 minutes more.

Prep time: 20 mins
Cook time: 4 hrs 12 mins
Total time: 5 hrs 32 mins
Yields: 8 servings

Calories: 296
Fat: 7.5 g
Saturated fat: 2.2 g
Carbohydrates: 40.5 g
Sugars: 7.1 g
Dietary fiber: 12.1 g
Protein: 17.9 g
Cholesterol: 15.9 mg
Sodium: 710.2 mg
Easy Smoked Sausage Skillet
Category: trusted-brands-recipes-and-tips
By Hillshire Farm(R) Brand

Dinner's on the table in no time with this one-skillet sausage and veggie dish served over rice.

Ingredients:
1 (14 ounce) package Hillshire Farm® Smoked Sausage, diagonally cut into 1/4-inch slices
¼ cup olive oil
2 cloves garlic, crushed
1 large red bell pepper, sliced thin
1 small yellow onion, sliced thin
1 (10 ounce) package frozen broccoli, thawed
½ cup chicken broth or water
½ cup tomato sauce
2 cups instant rice
½ cup shredded mozzarella cheese

Directions:
Heat olive oil and crushed garlic, stir in smoked sausage slices and cook until smoked sausage is browned. Add pepper, onion, broccoli, chicken broth and tomato sauce and simmer for about 10 minutes until vegetables are tender and the liquid is absorbed. In the meantime, cook rice according to package instructions. Stir rice into the skillet, sprinkle with cheese and serve.

Total time: 20 mins
Yields: 4 servings

Calories: 722
Fat: 45 g
Saturated fat: 14.1 g
Carbohydrates: 54.6 g
Sugars: 4.9 g
Dietary fiber: 5.5 g
Protein: 22.8 g
Cholesterol: 71.7 mg
Sodium: 1243.1 mg
Acadia's Cod Smothered in Corn Flakes


Ingredients:
cod fish fillet, dill, margarine

Directions:
Pre Heat oven at 350 degree F., Grease baking dish with margarine., Cut filets in 4 equal pieces., Place them in greased baking dish., Coat tops of fish with Caesar salad-dressing., Sprinkle corn flakes over top and bake for 25-30 minutes or until fish flakes., Enjoy!
Creamy Shrimp Casserole
Category: pasta-and-noodles
By cutienut

My grandmother's special recipe and a family favorite in our house. Shrimp, egg noodles, peas and a few mushrooms layered in creamy sauce. Although this recipe yields quite a bit, my family of 4 usually devours the whole dish in one sitting.

Ingredients:
1 pound shrimp, peeled and deveined
1 teaspoon salt
3 cups wide egg noodles
2 tablespoons butter
1 ½ tablespoons all-purpose flour
2 ½ cups milk
½ cup heavy cream
salt and ground black pepper to taste
1 cup frozen green peas, thawed
1 (4.5 ounce) can sliced mushrooms, drained  (Optional)
1 cup crushed buttery round crackers
1 tablespoon cold butter, thinly sliced

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish. Fill a large pot with water, and bring to a boil over high heat. Stir in the shrimp, reduce heat to a simmer, and cook the shrimp until opaque and bright pink, about 3 minutes. Remove the shrimp to a bowl with a slotted spoon.  Return the water to a full rolling boil over high heat, and stir in the noodles. Cook until the noodles are tender, about 8 minutes; drain in a colander set in the sink. Melt 2 tablespoons of butter in a saucepan over medium heat, and stir the flour into the butter to make a paste. Remove the pan from the heat; slowly whisk in the milk and cream until smooth. Season to taste with salt and black pepper. Return the sauce to the heat, lower heat to a simmer, and whisk constantly until the sauce thickens, about 5 minutes. Place noodles into the prepared casserole dish, and top with peas, mushrooms, and cooked shrimp. Pour the sauce over the casserole, and sprinkle the crushed cracker crumbs evenly over the top. Dot the top of the casserole with about 6 thin slices of butter. Bake in the preheated oven until the cracker topping is crisp and golden brown, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 263.2
Fat: 11.9 g
Saturated fat: 6.1 g
Carbohydrates: 22.9 g
Sugars: 5.6 g
Dietary fiber: 1.8 g
Protein: 15.9 g
Cholesterol: 126 mg
Sodium: 614.4 mg
Super Simple Egg Salad Sandwich


Ingredients:
low-fat mayonnaise, pepper, paprika, parsley, butter

Directions:
Place hardboiled eggs into a small bowl; add mayonnaise.
Use a fork to smash egg and combine with the mayonnaise.
Season with pepper and paprika, to taste.
Garnish with snipped parsley or your favorite herb.
Butter the toasted bread, and spoon on the egg filling to make a sandwich.
Stove Top Bean Bake


Ingredients:
lean bacon, tomato puree, tomato paste, brown sugar, Worcestershire sauce, kidney beans, butter beans, soybeans

Directions:
Cook bacon and onion over low heat till bacon is crispy and onion is tender in big pot.
Stir in all other ingredients.
Simmer on stove top for 20-30 minutes till sauce is thickened, stirring often.
"better-Than-Crack" Brownies


Ingredients:
water, eggs, salted peanuts, peanut butter, butter

Directions:
Combine brownie mix, water, oil, and eggs until moistened. Bake for 20-25 minutes in a 9x13 baking dish.
Remove brownies from oven, top with peanuts and peanut butter cups. Bake for 4-6 minutes more.
Melt chocolate chips, peanut butter, and butter. Stir in cereal. Remove brownies from oven and pour chocolate-peanut butter mixture over hot brownies.
Refrigerate for two hours, then serve.