xiaoxl/recipe_data huggingface dataset:
Nadine's Delicious Tilapia
Category: seafood
By nadina

My kids love making and eating this super-easy fish recipe. Add Parmesan cheese to breadcrumb mix for something a little different.

Ingredients:
1  egg
¼ cup soy sauce
1 ½ pounds tilapia fillets, cut into 2-inch pieces
¼ cup all-purpose flour
1 cup seasoned bread crumbs
2 tablespoons vegetable oil

Directions:
Beat the egg and soy sauce together in a bowl. Gently press the tilapia pieces into the flour to coat; shake off the excess flour. Dip each flour-coated piece into the beaten egg mixture and then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded tilapia onto a plate while breading the rest; do not stack. Heat the vegetable oil in a skillet over medium-high heat. Cook the breaded tilapia in the vegetable oil until golden brown, about 5 minutes per side.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 1 1/2 pounds tilapia

Calories: 400.2
Fat: 12.1 g
Saturated fat: 2.4 g
Carbohydrates: 27.8 g
Sugars: 2.1 g
Dietary fiber: 1.8 g
Protein: 42.6 g
Cholesterol: 109.3 mg
Sodium: 1523.1 mg
Easy Pineapple Upside Down Cake
Category: desserts
By Kaye Lynn

Here's a quick and easy recipe using any brand of biscuit baking mix for a delicious old favorite. Top with whipped topping and you've got a lovely dessert for family or company.

Ingredients:
¼ cup butter
¼ cup packed brown sugar
1 (15 ounce) can pineapple chunks, drained
2 tablespoons chopped pecans  (Optional)
1 ½ cups biscuit baking mix (such as Bisquick®)
½ cup white sugar
½ cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1  egg

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Melt butter in a 9-inch baking pan in the preheating oven. Remove pan. Sprinkle brown sugar evenly over butter. Arrange pineapple chunks in a single layer over the butter and brown sugar, then sprinkle with pecans; set aside. Beat biscuit baking mix, white sugar, milk, vegetable oil, vanilla extract, and egg together in a large bowl on low speed for 30 seconds, scraping bowl constantly. Increase mixer speed to medium and continue beating until batter is smooth, about 4 minutes more. Slowly pour batter over the pineapple mixture. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Run a paring knife between the cake and the edge of the pan to loosen cake. Cover the cake pan with a plate, and invert it to flip the cake out of the pan and onto the plate. Cool at least 10 minutes before serving.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 1 9-inch cake

Calories: 206.4
Fat: 9.9 g
Saturated fat: 3.7 g
Carbohydrates: 28.3 g
Sugars: 18.7 g
Dietary fiber: 0.7 g
Protein: 2.2 g
Cholesterol: 26.5 mg
Sodium: 227.8 mg
Hot Fudge Ice Cream Sundae Cake


Ingredients:
vanilla ice cream, evaporated milk, sugar, butter, margarine, vanilla extract, salt, maraschino cherry

Directions:
Preheat oven to 350 degrees, and grease & flour a 13x9x2 inch pan.
Prepare, bake, and cool the cake following the package directions.
Remove cake from pan, and split cake in half horizontally.
Place bottom layer back in pan.
Cut ice cream into even slices and place evenly over bottom cake layer. (Use all the ice cream].
Place remaining cake layer over ice cream.
Cover and freeze.
For Fudge Sauce:
Combine evaporated milk and sugar in medium saucepan,.
Cook, stirring constantly, on medium heat until mixture comes to a rolling boil.
Boil and stir for 1 minute.
Add unsweetened chocolate and stir until melted; beat over medium heat until smooth.
Remove from heat and stir in butter, vanilla extract, and salt.
Cut cake into squares.
For each serving place a cake square on plate and spoon hot fudge sauce on top. Garnish with whipped cream and a cherry.
Dill Potato Au Gratin With Eva Milk #SP5


Ingredients:
fresh dill, evaporated milk, ground black pepper

Directions:
1. Spray 8x8 baking dish with no stick cooking spray. Put Simply potatoes into the baking dish. Sprinkle dill and  black pepper over the potatoes. Pour the Eva milk and sprinkle shredded cheddar cheese on top.
2. Bake in preheated 400 degrees F oven for 30-35 minutes or until potatoes are tender.
Is That a Hamburger!


Ingredients:
lean ground beef, Worcestershire sauce, onion powder, bacon, sharp cheddar cheese

Directions:
Mix the beef, Worcestershire, & spices together. Shape into 4 patties.
Grill the patties on the stove-top or grill until no longer pink inside.
Meanwhile, bake the bacon in a preheated oven (400F] for 10-12 minutes.
When the patties are almost done take the donuts & place them glazed sized up on the grill or hot pan. Cook until slightly crunchy.
Layer a patty on one half of the donut (glaze side up], 3 slices of bacon then cheese. Top with another donut glaze side down.
Note: The glazed part of the donut should be touching the burger.
Baked Carrots With Swiss Cheese and Bacon


Ingredients:
carrots, swiss cheese, butter, onion, all-purpose flour, salt, chili powder, milk, bacon, butter

Directions:
Preheat oven to 350 degrees., Bring a large saucepan of water to a boil., Add carrots and cook for 5-7 minutes, or until carrots are crisp-tender., Plunge into ice water to stop cooking., Layer half of carrots in a 2-quart baking dish., Cover with 3 slices Swiss cheese., Repeat with remaining carrots and cheese slices., In medium saucepan, melt butter over medium heat., Add onion and cook for 2 minutes, or until soft., Sprinkle flour, salt and chili powder over onions., Cook for 1 minute, stirring constantly., Add milk and cook for 10 minutes, stirring until thickened., Pour sauce over carrots and cheese., In small bowl, combine bread crumbs, bacon and melted butter., Sprinkle evenly over carrots and sauce., Bake for 25 minutes.
Peels-Inspired Buckwheat and Oat Bran Rosemary Lemon Muffins


Ingredients:
buckwheat flour, brown sugar, baking powder, baking soda, cinnamon, fresh rosemary leaves, kosher salt, banana, egg, lemon marmalade, canola oil, vanilla, fresh lemon juice, dates, pecans, walnuts, carrot, zucchini, lemon peel, lemon rind, butter, turbinado sugar, old fashioned oats

Directions:
Preheat oven to 400 degrees Fahrenheit.
Chop/shred dates, pecans, carrots, and zucchini.  Set aside.
Grate lemon peel of one lemon.  Set aside grated peel, and reserve lemon for juice (for the "wet ingredients"].
Mix together dry ingredients.
Mix together wet ingredients in a separate bowl.
Gradually combine dry mixture into wet mixture, stirring just until moistened.  Do not overmix.
Fold in dates, pecans, carrots, and zucchini.  Fold in freshly grated lemon peel (and/or candied lemon rind, if using].
Brown the butter, and gently stir into mixture.
Grease muffin tin with non-stick cooking spray and fill cups with batter to about 3/4 full.  Sprinkle with turbinado sugar and oats.  Bake for 18-20 minutes. Makes 12 muffins.
Loaded Coconut Pecan Cookies


Ingredients:
butter, brown sugar, egg, vanilla, flour, pecans, sweetened flaked coconut, baking soda

Directions:
Cream butter and sugar together in large bowl. Mix in egg and vanilla.
Mix in 1 cup coconut, saving the other 3/4 cup for later use.
Combine flour, pecans, and baking soda in small bowl. Mix into coconut mixture.
Once well mixed, sprinkle remaining 3/4 cup coconut on work surface.
Divide dough into 3 parts and form into rolls, about 1 1/2 inches in diameter.
Roll dough in coconut until coated.
Wrap in plastic wrap and chill until firm, at least 1 hour. (dough can be frozen up to 6 weeks].
Cut rolls into 1/4 inch thick slices and place on ungreased cookie sheet.
Bake at 350 degrees for 13-15 minutes. My oven takes 15.
Cool and enjoy!
Cabana Boy Sesame Chicken


Ingredients:
boneless skinless chicken breasts, water, garlic clove, ground ginger, sesame seeds

Directions:
Combine teriyaki sauce, water, garlic and ginger., Stir in chicken., Let marinate for 20 minutes in the refrigerator., Thread chicken accordion style, on 10-12 inch skewers., Place on broiler pan., Broil 4-5 inches from heat for 3 minutes., Turn and broil 3-4 minutes more or until chicken is no longer pink., Sprinkle with toasted sesame seeds.
Pineapple Mango Chutney


Ingredients:
fresh pineapple, mango, onion, apple, dark brown sugar, red wine vinegar, green chilies, garlic cloves, ground cumin, ground cloves, salt

Directions:
In a large saucepan, combine all ingredients & simmer over low heat, stirring occasionally, until mixture has a jam-like consistency, about 15-20 minutes.
Let cool to room temperature, then store covered in a 4-cup container for up to 2 weeks in the refrigerator.
Apple, Avocado Salad With Mandarin Dressing


Ingredients:
red onion, cabbage, walnuts, lemon zest, apple, avocado, English cucumber, mandarin orange sections, lemon zest, garlic clove, olive oil, salt

Directions:
Roast the walnuts at 350'F for about 7 minutes.
FOR THE SALAD.
In a medium bowl mix the toasted walnuts, red onion, goat cheese and 2 teaspoons of lemon zest.  Form into a ball. Set aside on a plate.
Cut up the avocado and put it on the plate with the goat cheese ball.
Drain the liquid from the two cans of mandarin orange slices and save the liquid from one can. Put one can of the mandarin slices on the plate with the avocado and goat cheese ball.  Set aside.
Just before you serve the salad combine the spinach, apple, cabbage and English cucumber in a salad bowl.
FOR THE DRESSING.
Put one can of orange slices into the blender with the juice of 1/2 the lemon, the 1/2 teaspoons of lemon zest, agave nectar and the olive oil.
Blend well.  Put in a jar and set aside.
PUT THE SALAD TOGETHER.
Place the spinach, apple, cabbage cucumber mixture onto your plate.  Top with some mandarin slices, avocado and bits of the goat cheese ball.
Top with the Mandarin dressing.
Bon Apetit.
Roast Chicken With Rosemary Lemon Salt


Ingredients:
chicken, extra virgin olive oil, fresh rosemary, lemon, fresh lemon rind, fresh rosemary, salt, black pepper

Directions:
Preheat oven to 450°.
Rinse chicken inside and out and dry well.
In a bowl, combine lemon zest, 1 tablespoon minced rosemary, salt and pepper and mix well.
Rub the chicken all over with the olive oil, then rub with the seasoned salt.
Tuck the rosemary sprig and lemon chunks into the chicken cavity.
Place chicken in roasting pan and roast for 15 minutes.
Reduce oven temperature to 375° and continue roasting for about one more hour or until juices run clear when thigh is pierced with a skewer.
The recipe did not state to baste with pan juices, but the next time I make this chicken I will do so.
Remove from oven and let rest for 15 minutes before carving.
Broccoli Saute


Ingredients:
salt, broccoli florets, ham, soy sauce

Directions:
Bring a pot of salted water to a boil (if you are making a family sized portion of this recipe, this will take a while].  Blanch the broccoli for a minute or two in boiling water.
Cut the ham into bite sized pieces.  Saute with the broccoli in the oil over medium high heat.  Add soy sauce.
Apple Gorgonzola Salad


Ingredients:
apple cider vinegar, Dijon mustard, olive oil, mixed baby lettuces and spring greens, gorgonzola, walnuts, raisins, apples, prosciutto

Directions:
Whisk together the egg white, apple juice concentrate, cider vinegar, balsamic vinegar, Dijon mustard, and olive oil to make the dressing.
Whisk well for about 1 minute. Season with salt and pepper; set aside.
Toss the salad ingredients together. Drizzle dressing over the top of salad. Serve immediately.
Bread Machine Cream of Wheat Bread


Ingredients:
bread flour, gluten, salt, sugar, eggs, butter, water

Directions:
"Put all in your bread machine in order according to manufacturer instructions.  Bake as a normal loaf."
Lightened Creamy Mushroom-Rice Casserole


Ingredients:
water, onion, garlic, celery ribs, green bell pepper, skim milk, low-fat mayonnaise, fat free sour cream, black pepper, garlic powder, cooked rice, parmesan cheese

Directions:
Set oven to 350 degrees (set oven rack to second-lowest position].
Pam spray a 2-quart casserole dish (or one large enough to hold the mixture].
In a skillet heat water over medium heat; add in onion, celery and green bell pepper; cook stirring over medium heat until softened (about 5 minutes, adding water as needed] or until well softened adding in garlic the last 2 minutes of cooking, place the mixture into the bowl.
Add in soup, milk, drained canned mushrooms mayonnaise, sour cream, black pepper, garlic powder and cooked cold rice; mix with a wooden spoon until well combined adjusted black pepper and adding in a small amount of salt to taste (I use seasoned salt].
Transfer to prepared casserole dish.
Sprinkle parmesan cheese evenly over the rice mixture.
Bake uncovered for 35-45 minutes.
Brandied Peaches


Ingredients:
brandy, pecans

Directions:
Preheat oven to 350°F, Drain peaches, reserving 3/4 cup syrup., Crumble mincemeat in a saucepan and add syrup., Boil, stirring for 3-4 minutes or until thickened., Add brandy and boil 1 minute longer., Place peach halves in baking dish., Spoon mince-meat mixture over peaches., Bake 15 Minutes., After removing from oven sprinkle with pecans if desired.
Chicken Kabobs With Zucchini and Apples


Ingredients:
chicken thighs, green zucchini, yellow zucchini, red onion, fresh basil, rice vinegar, Dijon mustard, garlic cloves, kosher salt, black pepper

Directions:
Preheat grill to medium (about 400ºF]. Thread the chicken, apple, green and yellow zucchini, and onion alternately onto skewers.
Stir together basil, rice vinegar, oil, mustard, garlic, salt and pepper into small bowl. Brush the mixture over the chicken-vegetable skewers. Grill, covered, turning occasionally, until the chicken is done, 12 to 14 minutes. Remove from heat and let stand for 5 minutes.
PER SERVING: CALORIES 252; FAT 11g (sat 1.5g, mono 1.1g, poly 4.8g]; PROTEIN 25g; CARB 13g; FIBER 3g; SUGARS 7g; CHOL 90mg; IRON 2 mg; SODIUM 719mg; CALC 37mg.
Paella Mixta


Ingredients:
tomatoes, shrimp, paprika, fresh ground black pepper, chicken thigh, olive oil, yellow onion, garlic cloves, saffron thread, rice, kosher salt, low sodium chicken broth, mussels, fresh Italian parsley, lemons

Directions:
Heat the oven to 400°F and arrange a rack in the middle.
Core and halve the tomatoes. Grate the flesh side of each half on the large holes of a box grater set over a medium bowl, stopping when you get to the skin. Discard the skins. You should have about 3/4 cup of tomato pulp and juice; set aside.
Place the shrimp in a medium bowl, add 1/4 teaspoon of the paprika, and season with salt and pepper. Toss to combine and refrigerate. Place the chicken in a medium bowl and season generously with salt and pepper; set aside.
Place a 15-inch paella pan across two burners and heat over medium-high heat until hot, about 2 minutes. Add the chorizo to the pan and cook, stirring occasionally, until it has started to brown and the fat has rendered, about 2 to 3 minutes. Using tongs or a slotted spoon, transfer the sausage to a large bowl; set aside.
There should be a thin layer of rendered fat in the pan. If there’s not enough, add 1 to 2 tablespoons of olive oil. Add the seasoned chicken to the pan in a single layer and sear, stirring occasionally, until both sides are golden brown, about 6 minutes total. (You will need to rotate the pan occasionally over the burners to evenly distribute the heat.] Using tongs or a slotted spoon, transfer the chicken to the bowl with the chorizo; set aside.
Reduce the heat to medium. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, remaining 3/4 teaspoon paprika, and saffron, stir to combine, and cook until fragrant, about 30 seconds.
Add the reserved tomato pulp and juice and cook until the mixture has slightly darkened in color, scraping up any browned bits from the bottom of the pan, about 3 minutes. Add the rice and measured salt and stir to coat in the tomato mixture.
Increase the heat to medium high. Add the broth and stir to combine. Arrange the rice mixture in an even layer. Distribute the reserved chorizo and chicken over the rice, adding any accumulated juices from the bowl. (Do not stir the rice from this point on.].
Bring to a lively simmer and continue to simmer, adjusting the heat as necessary and rotating the pan 90 degrees every few minutes, until the rice grains have swelled, most of the liquid has been absorbed, and the rice starts to make a crackling sound, about 12 minutes. Remove the pan from the heat.
Arrange the reserved shrimp and the shellfish (hinge-side down] in the rice, nestling them slightly. Place the pan in the oven and bake until the shellfish have opened, the shrimp are just cooked through, and the rice is tender but still al dente, about 10 to 12 minutes.
Remove the pan from the oven and place on a wire rack. Cover with foil and let stand for 5 minutes. Before serving the paella, discard any unopened shellfish and sprinkle the dish with the parsley. Serve with the lemon wedges.
West Indian Coconut Bread


Ingredients:
flour, sugar, cinnamon, nutmeg, vanilla, baking powder, milk, sour cream, salt, eggs

Directions:
"Mix all ingredients -- mixture will be thick.  Separate into two 5x9 inch loaf pans and cook at 350 degrees for one hour or until done.  Serve warm."
Blueberry Pie
Category: desserts
By ASHESP

This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top.

Ingredients:
¾ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
½ teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

Directions:
Preheat oven to 375 degrees F (190 degrees C). Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries. Line pie dish with one pie crust.  Pour berry mixture into the crust, and dot with butter.  Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top.  Crimp and flute edges. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 1 pie

Calories: 365.9
Fat: 16.6 g
Saturated fat: 4.7 g
Carbohydrates: 52.6 g
Sugars: 26 g
Dietary fiber: 3.5 g
Protein: 3.3 g
Cholesterol: 3.8 mg
Sodium: 317.7 mg
Friendship Casserole


Ingredients:
ground beef, sugar, margarine, butter, parmesan cheese, mozzarella cheese

Directions:
Preheat oven to 350º.
Brown meat, drain fat. Add spaghetti sauce and sugar to meat; simmer 20 minutes.
Cook noodles as directed (al dente]; drain and toss with margarine, salts.
and Parmesan cheese.
Spray two 9x13 pans with non-stick spray. In both pans layer half the sauce,.
all the noodles, rest of sauce; top with mozzarella cheese.
Cover with foil; bake 45 minutes.
Vegan Strawberry Gelato
Category: desserts
By talifuss

This vegan strawberry gelato is what resulted when I had a new gelato machine to play with and soymilk left over from a recipe. Mix needs to be refrigerated for several hours before churning, so allow time.

Ingredients:
¼ cup lemon juice
1 teaspoon cornstarch
1 (16 ounce) package frozen strawberries
2 cups soy milk
⅔ cup white sugar
1 (1 gram) packet granular sucrolose sweetener (such as Splenda®), or to taste
⅛ teaspoon citric acid powder (sour salt), or to taste

Directions:
Mix lemon juice and cornstarch together in a small bowl and pour into a blender. Add strawberries, soy milk, sugar, sweetener, and salt; blend until smooth. Pour mixture into a pot. Heat over medium heat, stirring frequently to keep from burning, until mixture comes to a boil and starts to thicken, 10 to 15 minutes. Cover and chill thoroughly, 8 hours to overnight. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, in 2 batches if necessary, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Prep time: 10 mins
Cook time: 15 mins
Total time: 12 hrs 45 mins
Yields: 1 1/2 quarts

Calories: 67
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 14.3 g
Sugars: 12.8 g
Dietary fiber: 0.3 g
Protein: 1.3 g
Sodium: 20.7 mg
Chicken Thukpa


Ingredients:
chicken broth, carrot, red bell pepper, celery, spinach, cilantro, garlic, ginger, red chili peppers, cherry tomatoes, shallots, fresh cilantro, cumin seed, turmeric, peppercorn, asafoetida powder, lime juice

Directions:
Cook noodles in boiling salted water until slightly undercooked.
Drain and rinse; reserve in a large bowl.
In a blender, mix all soup paste ingredients into a thick paste; reserve in a small bowl.
In a sauce pan heat cooking oil; add soup paste, fry for 30 seconds or so.
Add chicken broth; mix well.
Bring to a boil; set heat to low and cook for a few minutes; adjust seasoning with salt and pepper.
Add all vegetables into the soup mixture; cook for a few minutes or until tender.
You may add more broth if a soupier consistency is desired.
Adjust seasoning with salt and pepper.
To serve, pour soup broth into a serving bowl and add grilled chicken slices and cooked rice noodles.  Serve immediately.
Add hot chili sauce or tomato achar to the soup if you desire spicy soup broth.
Garnish with chopped cilantro.
Indian Spiced Whole Wheat Couscous With Chickpeas


Ingredients:
olive oil, crushed red pepper flakes, curry powder, garam masala, allspice, cumin, chickpeas

Directions:
Bring vegetable stock, olive oil and spices to a boil., Add couscous, chickpeas, cover and remove from heat., Let stand for 7-8 minutes.
Classic German Potato Salad


Ingredients:
potatoes, water, vinegar, sugar, salt, butter, onion, bacon, cornstarch

Directions:
Boil potatoes 10-15 minutes. Drain while making sauce.
Fry bacon until crisp, drain and crumble. Set aside.
Fry onion until slightly done in bacon grease.
Add water, vinegar, sugar and salt. Bring to a boil, turn down heat and add 1/4 cup cornstarch dissolved in a small amount of water.(this will thicken the sauce -- a must!].
Add the butter and stir until melted.
Peel and slice warm potatoes and add to sauce.
Stir in bacon. Salt and pepper to taste.
English Walnut Pie
Category: desserts
By Vivian

My grandmother's Woman's Club would hold bake sales, and this pie was always a hit. Hope you enjoy it.

Ingredients:
3  eggs
¼ teaspoon salt
¾ cup white sugar
2 teaspoons vanilla extract
¾ cup light corn syrup
1 cup chopped walnuts
¼ cup butter
1 (9 inch) deep dish pie crust

Directions:
Preheat oven to 400 degrees F (205 degrees C). Beat the eggs in a large bowl. Mix in sugar, salt, vanilla, and corn syrup. Melt the butter and whisk it into the egg mixture. Stir in the nuts. Pour filling into pie shell. Bake in preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C), and continue baking for 35 to 45 minutes.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 1 9-inch pie

Calories: 453
Fat: 24.6 g
Saturated fat: 7.5 g
Carbohydrates: 55.9 g
Sugars: 28.6 g
Dietary fiber: 1.2 g
Protein: 5.6 g
Cholesterol: 85 mg
Sodium: 306.4 mg