xiaoxl/recipe_data huggingface dataset:
'winter' Marinara


Ingredients:
whole tomatoes, extra virgin olive oil, garlic cloves, onion, dried basil, ground cinnamon, salt, pepper

Directions:
In a medium sized saucepan heat olive oil over medium heat.
Add onion, garlic, basil, salt, pepper, and cinnamon.
Cook mixture until onion and garlic are translucent, 5-7 minutes, stirring occasionally.  Reduce heat if onions and/or garlic start to brown.
Empty the tomatoes (including juice] into a separate bowl.  Using your hands, squeeze and crush each tomato.
Add the tomatoes and juice to the onion and garlic mixture.
Add the cup of beef stock.
Over medium heat, continue cooking uncovered until sauce reduces by 1/3 (30-45 minutes], stirring occasionally to make sure sauce doesn't burn.
Use the sauce in a meaty lasagna or sub it for any other sauce in any other recipe for a change.
Broccoli-Garlic Stir-Fry


Ingredients:
fresh broccoli, soy sauce, green onions, brown sugar, fresh ginger, garlic, dried red pepper flakes, black pepper, sesame seeds

Directions:
In a bowl combine together the soy sauce, green onions, brown sugar, ginger, garlic and red pepper flakes; mix well to combine.
Heat the sesame oil in a large skillet or wok over medium heat; stir-fry until crisp-tender (about 3-5 minutes].
Add in the soy sauce mixture until thoroughly heated and coated well.
Season with black pepper if desired.
Transfer to a bowl and toss with sesame seeds.
Mom's Dried Beef and Corn Casserole


Ingredients:
butter, onion, butter, flour, salt, pepper, low-fat milk, prepared mustard, salt, pepper, corn, cheddar cheese, paprika

Directions:
Saute 1 tablespoon butter and onion, add beef and mushrooms.
For the white sauce: Melt 2 tablespoons butter with a wooden spoon.
Blend in flour, salt and pepper, and stir until bubbly and then remove from heat.
Stir in milk.
Put it back on the burner, and stir constantly.
Bring to a boil, and boil for 1 minute- Keep stirring so it doesn't burn.
In a small bowl, beat egg yolks and add the prepared mustard, and salt and pepper to taste.
Combine the egg yolk mixture with the white sauce mixture and dried beef mixture.
Add the 2 cups corn.
Pour into a 2 1/2 quart baking dish.
Grate 1/2 cup cheese on top.
Sprinkle paprika on top.
Bake covered at 350 degrees for 30 minutes.
Baked Fish with Lemon & Black Pepper


Ingredients:
salt, turmeric, cumin powder, fresh black pepper, garlic, lemon juice

Directions:
Place fish fillets into a medium sized bowl and sprinkle with salt, turmeric, cumin, black pepper and garlic, tossing to coat well.
Cover and marinate for 50 - 60 minutes in the refrigerator.
Preheat oven to 400 degrees F.
Coat the bottom of an 8 x 8 inch baking dish with the vegetable oil.
Place the fish in a single layer inside the baking dish, and pour the marinade on top.
Bake uncovered for 20-25 minutes.
The fish should be firm to the touch.
Fish is done when it easily flakes with a fork.
Sprinkle with lemon juice 5 minutes before serving.
Sour Cream Cake


Ingredients:
unsalted butter, sea salt, eggs, sour cream, pure vanilla extract, baking soda, baking powder, unbleached all-purpose flour, ground cinnamon, pure vanilla extract

Directions:
Preheat oven to 350 degrees F. Grease a small 10-inch tube pan.
Mix above cake ingredients. Pour half the mixture into the prepared pan. Sprinkle half the Filling and Topping mixture on the batter. Pour remaining batter over the sprinkles. Top with the remaining crunchies.
Bake in the preheated oven for 40 minutes. Cake is done when tester comes out clean. Cool 10 minutes in the pan, then turn out onto cooling rack. Serve with the crumbed side up.
Irish Stew With Colcannon


Ingredients:
cooked corned beef, carrot, yellow onion, baking potato, water, beef bouillon cubes, brown sugar, baking potatoes, leek, sour cream, cabbage, mustard seeds, salt

Directions:
Cut the cooked beef into cubes, the carrots into slices, and the onion into wedges and set aside.
Cut the baking potato into cubes (can leave the peel on if it is a British potato].
Put the stout, the water, and the bouillon cubes into a large pot and set the temperature to high.
Place the carrots and the potato into the pot and let it boil for 15 minutes, stirring occasionally.
Turn the heat down to less than a simmer and add the onion and beef.
Add the brown sugar and blend.
Cook on low for at least 30 minutes covered, but longer is better as it gives a chance for the flavors to come together.
Colcannon:
Boil and mash the two potatoes in a medium sized bowl.
Cut the leek into small pieces (or the onion] and saute with the cabbage until slightly wilted.
Combine the mashed potatoes and the leek/cabbage in the bowl.
Add the sour cream and blend everything together.
Add mustard seed and salt and mix.
Heat in oven or in microwave prior to serving with the stew.
For plating - Dish up the stew and put a large spoonful of colcannon in the middle.
Steamed Mussels With Chilli and Coriander


Ingredients:
dry white wine, fish sauce, lime rind, mussels, fresh ginger, garlic cloves, coriander leaves

Directions:
Heat wine in a small saucepan until hot.
Add sauce and rind, remove from heat and stand, covered, about 20 minutes.
Meanwhile scrub mussels and pull away the beards.
Heat oil in large saucepan, add ginger, garlic and chilli.  Cook, stirring until fragrant.
Add wine mixture and mussels and simmer, covered for about 5 minutes or until mussels open (discard any that do not open].
Stir in half the coriander.
Spoon mussels and broth into large serving bowls, sprinkle with remaining coriander.
Spicy Ahi Poke Salad
Category: salad
By Coffee Girl

A traditional poke salad with a spicy kick. Enjoy as an appetizer or as a lunch and dinner over lettuce.

Ingredients:
1 pound ahi tuna, cut into 1/2-inch cubes
¼ cup minced green onion
2 tablespoons ground roasted macadamia nuts
2 tablespoons chopped fresh cilantro, or more to taste
1 tablespoon fresh lime juice
2 teaspoons sesame oil, or more to taste
1 teaspoon minced fresh ginger
1 teaspoon red pepper flakes
1 teaspoon sriracha sauce, or to taste

Directions:
Combine tuna, green onion, macadamia nuts, cilantro, lime juice, sesame oil, ginger, red pepper flakes, and sriracha sauce in a bowl; refrigerate for 2 hours.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 5 servings

Calories: 144.4
Fat: 5.5 g
Saturated fat: 0.9 g
Carbohydrates: 1.6 g
Sugars: 0.4 g
Dietary fiber: 0.6 g
Protein: 21.7 g
Cholesterol: 40.9 mg
Sodium: 89.2 mg
Italian Pepperoni Cheese Puffs


Ingredients:
water, shortening, flour, eggs, parmesan cheese, parsley, garlic powder, black pepper

Directions:
Preheat oven to 450 degrees.
Lightly grease 2 large baking sheets.
Set aside.
In a large saucepan, combine water and shortening.
Bring to a boil.
Add flour all at once stirring vigorously.
Cook and stir until mixture forms a ball.
Remove from heat.
Cool for 10 minutes.
Add eggs, one at a time beating well with a wooden spoon after each addition.
Stir in pepperoni, cheese, parsley, garlic powder, and pepper.
Drop by rounded teaspoons of dough 2 inches apart onto prepared baking sheets.
Position the two baking sheets on separate oven racks.
Bake for 15-17 minutes or until firm and golden brown, switching oven racks halfway thru baking.
Transfer to a wire rack.
Repeat, as needed, for remaining dough.
Serve warm.
If desired, serve with pizza sauce.
Hearty Trail Mix Cookies - Jar Mix


Ingredients:
brown sugar, sugar, quick-cooking oats, flour, baking powder, baking soda, raisins, coconut, egg, butter

Directions:
*Jar Mix Instructions*., In 1-quart jar, pack brown sugar on bottom and level., Pour sugar in jar and level., Pour oats in jar and level., In small bowl, combine flour, baking powder and baking soda, mixing well., Spoon flour mixture into jar and level., Sprinkle in raisins, leveling as necessary., Sprinkle coconut over raisins and level., Sprinkle M&M's and place lid on jar., *Preparation Instructions*., Preheat oven to 375 degrees Fahrenheit., Empty jar contents into large bowl., Add egg and butter., Beat on low speed to blend., Drop heaping teaspoonfuls onto ungreased cookie sheet., Bake 10- 12 minutes or until edges are lightly browned., Cool on cookie sheet for 1 minutes, then transfer to cooling rack.
Cream Cheese Tart Shells
Category: desserts
By Glenda

Cream cheese adds a deliciously rich flavor to these tart shells.

Ingredients:
3 ounces cream cheese, softened
½ cup butter, softened
1 cup all-purpose flour

Directions:
Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours. Preheat oven to 325 degrees F (165 degrees C). Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake for 20 minutes, or until the crust is light brown.

Prep time: 40 mins
Cook time: 20 mins
Total time: 2 hrs
Yields: 24 tart shells

Calories: 65.2
Fat: 5.1 g
Saturated fat: 3.2 g
Carbohydrates: 4.1 g
Dietary fiber: 0.1 g
Protein: 0.8 g
Cholesterol: 14.1 mg
Sodium: 37.8 mg
Brownies Fudgy Style


Ingredients:
butter, sugar, eggs, flour, vanilla, salt

Directions:
Melt the butter and chocolate over low heat in a 5 or 6 qt saucepan, stirring constantly.
Remove from heat and stir in sugar and let cool a bit.
Add eggs in one at a time beating with a spoon after each egg until well blended.
Add flour,vanilla and salt and stir well
If adding nuts add them to the mixture and blend well with a spoon.
Pour mixture into a greased 13 x 9 pan and put into preheated oven at 350.
for 30 - 35 minutes. Brownies will be done when you insert a toothpick in center and it comes out clean. Cool pan on wire rack.
Chicken Kebab


Ingredients:
olive oil, cherry tomatoes, boneless skinless chicken breast, fresh pineapple chunks, green bell peppers, red bell peppers

Directions:
In a shallow dish, combine pineapple juice, teriyaki sauce, and oil.
Thread the skewer, alternating tomatoe, chicken, pineapple, and pepper.
Dip in the marinade, coating well, and discard the marinade. Refrigerate for 30 minutes. (Personally, I would let it soak in the marinade for 30 minutes. At least.].
Grill or broil until the chicken is cooked through. (No suggested time is given, but I would think 3-5 minutes per side depending on the size of your chicken chunks, and would suggest turning the skewer once or twice.].
Remove from the skewer and serve.
Spiced Pita Cumin Crisps


Ingredients:
ground cumin, salt, paprika, olive oil

Directions:
Preheat oven to 400-degrees F.
Stir together cumin, salt, paprika, and olive oil.
Split each pita into 2 rounds and brush the rough sides (the inside sides] with the oil mixture.
Cut the rounds into 8 pieces each, and place rough side up onto baking sheets.
Bake in 400-degree F oven until golden brown and crispy, about 8 minutes.
Cool and store in airtight containers at room temperature.  Keeps about 5 days.
Old-Time Meatloaf


Ingredients:
ground beef, onion, Worcestershire sauce, ketchup

Directions:
Mix beef, onion, worchestershire sauce, 1 cup ketchup and saltines in a large bowl.
Form into a loaf.
Place loaf in an oven safe pan and pour remaining ketchup over entire loaf.
Bake at 350 for 1 hour and 15 minutes.
Enjoy.
Pumpkin Nacho Cheese Ball


Ingredients:
cream cheese, salsa, cumin, onions, cheddar cheese, nacho cheese flavored tortilla chips, bell pepper

Directions:
With a mixer, blend 16 ounces room-temperature cream cheese with 2 cups shredded cheddar cheese, 3 tablespoons minced onion, 3 tablespoons salsa, 2 teaspoons ground cumin and 1 teaspoon minced jalapeno.
Scoop the mix into plastic wrap and form into a ball. Chill approximately 1 hour.
Once chilled unwrap and roll into crushed nacho tortilla chips, then press a bell pepper stem into top of ball.
Serve with pepper slices and tortilla chips.
Prep time does not include chilling time.
Chimichurri Grilling Rub


Ingredients:
black pepper, paprika, garlic powder, kosher salt, msg, dried parsley, dried cilantro, dried Mexican oregano, wine, vinegar, coarse black pepper, ground coriander, crushed red pepper flakes, cayenne powder

Directions:
Combine all ingredients well.  Store in a several airtight jars., Sprinkle liberally on any meat you plan on grilling about 1 hour ahead of time., You can rub it the night before if you desire., Grill your meat., Eat it., Yum., Leave Feedback and pics.
Simple Turkey Chili
Category: soups-stews-and-chili
By Amanda Ingraham

This is a very simple and hearty chili with plenty of flavor. It's even better the second day! I serve this with lowfat Cheddar cheese and lowfat sour cream. It's also delicious with crackers.

Ingredients:
1 ½ teaspoons olive oil
1 pound ground turkey
1  onion, chopped
2 cups water
1 (28 ounce) can canned crushed tomatoes
1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
1 tablespoon garlic, minced
2 tablespoons chili powder
½ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon ground cayenne pepper
½ teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground black pepper

Directions:
Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender. Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper.  Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 185
Fat: 6.1 g
Saturated fat: 1.3 g
Carbohydrates: 18.8 g
Sugars: 0.8 g
Dietary fiber: 6.4 g
Protein: 16.4 g
Cholesterol: 41.8 mg
Sodium: 450.3 mg
Chicken French Fry Casserole


Ingredients:
boneless skinless chicken breasts, butter, cheddar cheese, onion powder, garlic powder, paprika

Directions:
Chop chicken breasts up into bite sized pieces and brown a a large skillet with the butter.
Preheat oven to 350 degrees F.
In a large casserole dish, combine french fries, cream of mushroom soup, milk, onion powder, garlic powder, and about half the cheese.
Stir in browned chicken.
Top with remaining cheese, then sprinkle with paprika.
Bake uncovered for 1-1/2 hours, until fries are completely soft.
Grandma's Coleslaw 1


Ingredients:
prepared mustard, mayonnaise, cider vinegar, sugar, salt, cabbage, carrot

Directions:
mix cabbage and carrots in large bowl.
mix all other ingredients together in small bowl.
pour liquid over cabbage mixture and stir well.
cover and chill (overnight if possible], then serve.
Roasted Jalapeno & Cheese Stuffed Bacon Wrapped Chicken


Ingredients:
chicken breast halves, fresh cracked pepper, monterey jack cheese, gouda cheese, bacon

Directions:
Flatten chicken breasts to approx 1/4" thickness.  Season both sides of chicken with garlic salt and pepper.
Divide and place sliced smoked jalapenos on each breast with cheese.  Fold over the chicken and secure with a tooth pick or two. Then wrap each chicken breast with bacon.
Brown rolls over medium heat until bacon just begins to crisp.  Place on a baking sheet and bake in a 350 degree oven for 20 minutes.
Grilling Method:  Skip step #3.  Grill on all sides until chicken and bacon are cooked through, being careful because the cheese will melt and seep out. Watch for flare ups from bacon fat.
Curry Potato Lentil Soup


Ingredients:
olive oil, onion, garlic cloves, celery ribs, carrots, mild curry powder, cumin, cinnamon, garam masala, bay leaf, yellow potatoes, red lentil, tomato juice, yellow mustard, water, bouillon cube, coconut milk, salt

Directions:
1. Fry onions in olive oil until beginning to brown.
2. Add garlic, celery and carrots and cook until beginning to soften.
3. Add spices and cook until fragrant.
4. Add potatoes, lentils, tomato juice, mustard and bouillon and water to cover by a couple of inches (about 1 cup - if it is too thick you can always add more water.].
5. Simmer until potatoes are soft and lentils are beginning to break down, about 1/2 hour.
6. Add more spices to taste if necessary. Stir in coconut milk and salt to taste.
7. Devour, but don't let the potatoes burn your mouth!
Pollo Picante Con Huevos


Ingredients:
extra virgin olive oil, chicken breast, red onion, garlic cloves, carrot, broccoli, tomatoes, canned tomato sauce, paprika, cumin, crushed red pepper flakes, chili powder, water, white vinegar, bay leaves, eggs, salt, pepper

Directions:
Heat oil in a frying pan over medium heat. Add the chicken, salt, pepper and cook until mostly done. You will finish cooking the chicken in the sauce at the end. Set aside.
Add onion, carrot, broccoli and garlic to the skillet and saute for 5 minutes, or until onion is mostly translucent.
Stir in the tomato, spices, tomato sauce, vinegar and water and cook uncovered for 10 minutes.
Return the chicken to the pan and stir in your cup of water. Add bay leaves and cover them in the mixture. Cook for about 10 minutes or until just before the sauce reaches preferred consistency.
Crack the whole eggs over the top of the mixture, cover the pan and simmer on medium-low heat for about 8 minutes (I prefer my eggs well done and my sauce thick. Time this step so the mixture reaches your preferred consistency at the same time as your eggs reach preferred doneness.].
Oh, and I hope you were cooking the rice because I forgot to tell you to do that part. You should always read the recipe before you start anyway, so you only have yourself to blame. SHAME! *ding ding*.
Serve over your now cooked rice. This vitamin- and protein-packed dish can be eaten for any meal of the day, or stretched throughout the day for a reduced calorie diet (careful with the olive oil].
Hellmann's® Zesty Parmesan Mayo Crusted Chicken


Ingredients:
mayonnaise, parmesan cheese, garlic powder, boneless skinless chicken breast halves, chicken thighs

Directions:
Preheat oven to 425°.
Coat the chicken with the hot sauce and set aside.
Combine  Mayonnaise with cheese and garlic in medium bowl. Arrange chicken in baking dish. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 20-30 minutes or until chicken is thoroughly cooked.
My Mom's Chicken Broccoli Rice Casserole


Ingredients:
frozen broccoli cuts, white rice, salt, paprika, flour, butter, half-and-half, sharp cheddar cheese, white cheddar cheese

Directions:
Preheat oven to 350.
Start the broccoli and rice:
Cook broccoli and rice as per the package instructions.
When broccoli is done, drain, let cool and dice.
Mix chicken, broccoli, and rice in a greased 9 x 13 pan.
For the sauce:
Heat half and half in microwave til bubbles appear around sides of bowl, but it does not boil.  Set aside.
Melt butter in small saucepan.
Add flour and stir crazily til incorporated but not browned.
Add half and half.
Bring mixture to a boil, whisking continuously.
Reduce heat, and gradually add cheese, whisking to incorporate, til melted.
Add cream of mushroom soup gradually, whisking til incorporated.
Pour sauce over the dry ingredients and combine well.
Season to taste with salt.
Cover casserole with foil and bake for 45 minutes.
Uncover and let bake 15 minutes.
Garnish with paprika.
Smokey Turkey Chili With Peach Salsa and Kale


Ingredients:
ground turkey, kale, carrots, green pepper, fresh garlic, diced fire-roasted tomatoes, vegetable broth, Worcestershire sauce, chili powder, turmeric, roasted cumin, cinnamon, salt, black pepper, brown sugar

Directions:
Brown ground turkey on high heat in a separate pan with salt and pepper a little olive oil.
In a hot soup pot, begin cooking the carrots, onion, green pepper, jalapeno, and garlic in a little olive oil until fragrant.
Add the salsa, tomatoes, beans, Worcestershire sauce, brown sugar and spices and stir until combined.
Add the vegetable broth and cooked ground turkey, stir, and simmer covered on low heat for 45 minutes to an hour.
Add the kale, stir until all of the kale is covered, and simmer on low heat for about five minutes, or until kale is soft but still green.
Serve with topping of your choice, like chopped green onions, cheese, sour cream, etc.
Spiced Maple Banana Bread
Category: bread
By Kaitlyn Strickfaden

This banana bread is sweetened with maple syrup and spiced with cinnamon and nutmeg for the perfect fall treat.

Ingredients:
nonstick cooking spray
2 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
3  ripe bananas
2  eggs
½ cup vegetable oil
⅓ cup maple syrup
⅓ cup white sugar
1 teaspoon vanilla extract
¾ cup chopped walnuts  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan with nonstick spray. Combine flour, baking soda, cinnamon, salt, and nutmeg in a bowl. Set aside. Mash bananas until mostly smooth but some chunks remain. Add eggs, oil, maple syrup, sugar, and vanilla extract; mix with a wooden spoon. Add flour mixture and walnuts. Mix just until flour is moistened. Pour batter into the prepared pan. Bake in the preheated oven, rotating pan halfway through, until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool on a wire rack for 10 minutes. Invert bread onto the wire rack to cool completely.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 20 mins
Yields: 1 loaf

Calories: 346.2
Fat: 18.1 g
Saturated fat: 2.7 g
Carbohydrates: 42.4 g
Sugars: 17.7 g
Dietary fiber: 2.3 g
Protein: 5.6 g
Cholesterol: 37.2 mg
Sodium: 263 mg
Cheeseburger Chowder


Ingredients:
ground beef, garlic cloves, chicken broth, onion, chili powder, cayenne pepper, carrot, diced tomatoes, kernel corn, hash browns, American cheese, milk, chives, sour cream

Directions:
In a skillet brown the ground beef, sausage, garlic and onion. Remove and drain. In a 3 quart dutch oven add the beef mixture, 2 teaspoons chili powder, 1/2 teaspoons cayenne, carrots, 3 cups chicken broth, canned tomatoes and both types of corn. Cover and bring to a boil, reduce heat and cook at medium high heat for around 15 minutes or until the carrots are tender, stirring occasionally. Reduce heat to low. Add the frozen hash browns, cheddar cheese soup, cubed american cheese and the 1 cup milk. Stirring thoroughly to melt the cheese, and to combine, around 5 minutes.
If desired to each serving bowl add a dollop of sour cream and sprinkle with chives.
Easiest Peanut Butter Fudge
Category: desserts
By ANGIEH

This is the best recipe for creamy and delicious peanut butter fudge I have ever used.  It is great for sharing at work.

Ingredients:
½ cup butter
1 (16 ounce) package brown sugar
½ cup milk
¾ cup peanut butter
1 teaspoon vanilla extract
3 ½ cups confectioners' sugar

Directions:
Melt butter in a medium saucepan over medium heat.  Stir in brown sugar and milk.  Bring to a boil and boil for 2 minutes, stirring frequently.  Remove from heat.  Stir in peanut butter and vanilla.  Pour over confectioners' sugar in a large mixing bowl.  Beat until smooth; pour into an 8x8 inch dish.  Chill until firm and cut into squares.

Prep time: 15 mins
Cook time: 5 mins
Total time: 1 hr 20 mins
Yields: 1 - 8x8 inch pan

Calories: 357.4
Fat: 12.8 g
Saturated fat: 5.4 g
Carbohydrates: 60.1 g
Sugars: 58 g
Dietary fiber: 0.8 g
Protein: 3.6 g
Cholesterol: 16.9 mg
Sodium: 114.8 mg
Corn Salad Delight


Ingredients:
fresh corn, tomatoes, avocado, scallions, fresh cilantro, fresh lime juice, garlic, olive oil

Directions:
In a large serving bowl, remove corn kernels. Add the scallions, tomatoes, avocados and cilantro.
To make the dressing, in a small bowl, whisk together Lime juice garlic and olive oil. Combine the dressing with the salad and gently mix. Garnish with chopped cilantro.