xiaoxl/recipe_data huggingface dataset:
Everything Bagel Chaffle with Smoked Salmon Cream Cheese
Category: bread
By lutzflcat

Eating low carb, feeling deprived, and missing your bagel? Here's a quick-and-easy solution to get your bagel fix.

Ingredients:
1 large egg
3 teaspoons everything bagel seasoning, divided
1 teaspoon coconut flour
¼ teaspoon baking powder
½ cup shredded mozzarella cheese
4 tablespoons smoked salmon cream cheese spread (such as Philadelphia®)
1 teaspoon capers, drained
3  thin red onion slices

Directions:
Preheat a waffle maker according to manufacturer's instructions. Whisk egg, 2 teaspoons bagel  seasoning, coconut flour, and baking powder together in a small bowl. Stir in mozzarella cheese. Pour 1/2 of the batter onto the waffle maker and spread it out from the center with a spoon. Close the waffle maker and cook until the chaffle reaches your desired doneness and waffle maker stops steaming, 3 to 4 minutes. Remove chaffle from waffle maker, place on a rack, and repeat process with remaining batter. Cool for several minutes to let them crisp up. Spread each chaffle with 1/2 of the salmon cream cheese and garnish with remaining 1 teaspoon bagel seasoning, capers, and red onion. Cut out a circle in the center of the chaffle with a sharp knife or use a 1 1/2-inch round cookie cutter to make the chaffles look more authentic and fun.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 231.7
Fat: 15.3 g
Saturated fat: 8.3 g
Carbohydrates: 5.7 g
Sugars: 1.9 g
Dietary fiber: 1.2 g
Protein: 12.5 g
Cholesterol: 141.1 mg
Sodium: 1013.7 mg
Taco Seasoning (without the chili powder)
Category: world-cuisine
By hungry

Here is a recipe that uses only fundamental ingredients. Every other recipe I have found for taco seasoning has chili powder in it, which is a mix itself that has many of the same ingredients as taco seasoning, but in different proportions. This recipe takes chili powder out, but puts its ingredients and proportions back in. Now you have full knowledge and control of all of the ingredients. Adjust the red pepper to your heat preference. I would rate the heat level for this at around medium-hot, so adjust the red pepper as you see fit. I hope to see other variations spring out of this one.

Ingredients:
1 tablespoon ground cumin
1 teaspoon crushed red pepper flakes
1 ½ teaspoons paprika
1 teaspoon dried oregano
2 teaspoons garlic powder
½ teaspoon onion powder
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper

Directions:
Combine all ingredients in a sealable container; store in a cool dry place.

Prep time: 5 mins
Total time: 5 mins
Yields: 10 servings

Calories: 7.7
Fat: 0.3 g
Carbohydrates: 1.4 g
Sugars: 0.3 g
Dietary fiber: 0.5 g
Protein: 0.3 g
Sodium: 350.4 mg
Gluten Free Tuna Casserole
Category: trusted-brands-recipes-and-tips
By Barilla

A classic tuna casserole, now gluten free! This comforting dish combines gluten free rotini with onion, peas, cream, spinach and tuna, then is topped with gluten free bread crumbs and baked to a crispy, golden perfection.

Ingredients:
1 (12 ounce) box Barilla® Gluten Free Rotini
4 tablespoons olive oil, divided
1 cup diced yellow onion
1 cup frozen peas, thawed
1 (10 ounce) package baby spinach
2 (6 ounce) tuna packed in oil, drained
2 cups heavy cream
3 cups shredded Cheddar cheese
½ cup Italian style gluten free bread crumbs
Salt and black pepper to taste

Directions:
Bring a large pot of water to boil and pre-heat the oven to 400 degrees F. Meanwhile, add half of the olive oil to a pan and saute onions over high heat until slightly translucent (about 4 minutes). Adjust the head to medium and add peas and spinach until the spinach is wilted, then add the cream. Season with salt and pepper and bring to simmer. Gently fold in 2 cups of cheese. Meanwhile, cook pasta according to package directions. Drain pasta and toss with sauce and tuna. Place pasta in a 13 x 9 baking dish and top with gluten free bread crumbs, remaining olive oil, salt and pepper. Bake at 400 degrees F until bread crumbs turn crispy and golden, about 10 minutes.

Yields: 6 servings

Calories: 1127.7
Fat: 64.9 g
Saturated fat: 32.4 g
Carbohydrates: 95.1 g
Sugars: 3.2 g
Dietary fiber: 3.9 g
Protein: 42 g
Cholesterol: 178.4 mg
Sodium: 680.5 mg
Hot and Spicy Beans and Corn


Ingredients:
corn, black beans, chile, white cheddar cheese, fresh ground black pepper

Directions:
Empty corn and beans in their juice into a pot and mix together.
Warm on meduim-low until heated through, about 7 minutes - if the liquid starts to boil and the corn begins to smell like popcorn, it is overcooked and will not taste as good.
If using chili peppers, add at the end of cooking time and stir to spread flavor evenly.
If using Aurora hot peppers, chop and add as topping to beans and corn once served. (Add a drizzle of oil from the pepper jar for extra spice.].
Divide beans and corn between two plates, add Aurora hot peppers and sprinkle cheese as topping.
Top with freshly ground black pepper. Enjoy!
Gooey Toffee Butter Cake


Ingredients:
egg, unsalted butter, cream cheese, eggs, pure vanilla extract, confectioners' sugar, unsalted butter

Directions:
Preheat the oven to 350°F; lightly grease a 13 by 9 by-2-inch baking pan.
For the cake: In the bowl of an electric mixer, combine the cake mix, egg, and butter and mix well; pat into the bottom of prepared pan and set aside.
For the filling: Still using an electric mixer, beat the cream cheese until smooth; beat in the eggs and vanilla; dump in confectioners' sugar and beat well.
Reduce the speed and slowly pour in butter, mix well; Fold in toffee bits.
Pour filling onto cake mixture and spread evenly; bake for 40 to 50 minutes; Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary; you want the center to be a little GOOEY, so don't bake it past that point!
Remove from oven and allow to cool completely, cut into squares--Enjoy.
Easy Potato Bake


Ingredients:
potatoes, onion, sour cream, ham, cheddar cheese

Directions:
Slice potatoes into 3/4 inch pieces. Slice onion thinly and split into rings.
Combine potatoes and onions and microwave on high for 10 minutes, stirring once during cooking.
Remove from microwave, stir through sour cream , ham, and 1/4 cup cheese.
Place in greased baking dish and sprinkle remaining cheese over the top.
Bake at 350°F for 45 minutes.
This dish can be prepared ahead and refrigerated until ready for the oven. Quantities can be adjusted with potatoes and cheese as desired.
Fbd Banana-Pecan Oatmeal


Ingredients:
quick-cooking oats, banana, pecans, nutmeg, cinnamon

Directions:
"Mix ingredients and sprinkle with nutmeg and cinnamon."
Scrambled Eggs With Smoked Salmon, Asparagus and Feta Cheese


Ingredients:
butter, asparagus, eggs, nonfat milk, feta cheese, smoked salmon

Directions:
Heat the butter in a large nonstick skillet or saute pan over medium heat. When the butter begins to foam, add the asparagus and cook until just tender ("crisp-tender" in kitchen parlance]. Season with salt and pepper.
Crack the eggs into a large bowl and whisk with the milk. Season with a few pinches of salt and pepper and add to the pan with the asparagus. Turn the heat down to low and use a wooden spoon to constantly stir and scrape the eggs until they begin to form soft curds.
Remove from the heat when the eggs are still creamy and soft and then fold in the smoked salmon and feta cheese.
Cornmeal Rolls


Ingredients:
warm water, cornmeal, sugar, salt, active dry yeast, eggs, all-purpose flour, butter, margarine, cornmeal

Directions:
In saucepan, combine 1 3/4 Cup warm water, cornmeal, sugar, oil, and salt.
Cook and stir over medium heat until mixture boils, about 10 minutes.
Cool at room temperature to 120 degrees.
Place in mixing bowl.
Dissolve yeast in remaining warm water and add to cornmeal mixture.
Add eggs and mix well.
Add flour (may need additional] to make a soft dough.
Turn onto floured board, knead until smooth and elastic, about 6-8 minutes.
Place in greased bowl, cover, and let rise for 45-60 minutes until doubled in size.
Punch dough down.
Shape into 24 balls.
Place on greased (or parchment lined] baking sheet.
Brush with melted butter and sprinkle with additional cornmeal.
Let dough balls rise, uncovered, for 30 minutes.
Bake at 375 degrees for 18-20 minutes or until golden brown.
Remove from baking sheet and serve warm.
Freeze any leftover rolls in an airtight container or freezer bag.
To reheat, place frozen rolls in toaster oven at 300 degrees until warmed through, about 5-8 minutes.
No-yeast Naan bread


Ingredients:
flour, baking soda, baking powder, milk, yogurt, egg, sugar, cumin seed

Directions:
Mix together dry ingredients., Heat oil in pan., Add milk, egg and yogurt to pan and heat until just warm., Add wet ingredients to dry., Mix the dough, knead just until held together., Let rest, covered up to 45 minutes., On floured surface pat out into two patty shaped surfaces., About 1/2 inch thickness., Broil under medium heat, turning once., These will bubble and go slightly brown.
Little Stuffed Hats in Broth


Ingredients:
pasta, dry white wine, flat leaf parsley, sea salt, fresh ground black pepper, parmesan cheese

Directions:
Pour the chicken stock into a large saucepan and bring to a boil.
Add a little salt and pepper to taste, then drop in the pasta.
Stir well to separate the pasta and bring back to a boil.
Lower the heat to a simmer and cook according to the package instructions, until the pasta is al dente. Stir frequently during cooking to ensure the pasta cooks evenly.
Swirl in the wine and parsley (if using] and taste and adjust the seasoning.
Ladle into warmed soup plates, then sprinkle with grated Parmesan. Serve immediately.
NOTE: Cappelletti is very similar to tortellini; if you can't find cappelletti, tortellini would be a good substitution. You can buy them ready-made (frozen or fresh] or make your own. Use a miniature version if you can find it.
Finnish Blueberry Pie
Category: world-cuisine
By BlueberryPirakka

This pie, with its sugar cookie-like crust, is simple to make and stores well in the fridge or on the counter during cool weather up to 2 days. It can be served hot, cold, plain, or with whipped cream or vanilla ice cream on the side.

Ingredients:
¾ cup white sugar
¾ cup butter, softened
1  egg
1 teaspoon baking powder
2 ¼ cups all-purpose flour
½ cup milk
2 pints fresh blueberries
½ cup white sugar, or more to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C), and line a 9x13 inch baking pan with parchment paper. Beat 3/4 cup sugar with the butter until the mixture is smooth and creamy, and beat in the egg. Add the baking powder, and stir in the flour, 1/2 cup at a time, alternating with a few tablespoons of the milk, until all the flour and milk have been incorporated. The dough will be sticky, like sugar cookie dough. Spread the dough into the prepared baking dish, creating a raised edge of dough around the dish. Place the blueberries in a bowl with 1/2 cup of sugar, and mash the berries with a potato masher. Spread the blueberry mixture on top of the crust in an even layer. Bake in the preheated oven until the crust has browned slightly and the filling is thickened and bubbling, 15 to 25 minutes.

Prep time: 35 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 1 9x13-inch pie

Calories: 310.3
Fat: 12.5 g
Saturated fat: 7.6 g
Carbohydrates: 47.3 g
Sugars: 26.9 g
Dietary fiber: 2 g
Protein: 3.8 g
Cholesterol: 46.8 mg
Sodium: 133.4 mg
Brown Rice Pumpkin Pudding


Ingredients:
2% low-fat milk, sugar, pumpkin pie spice, brown rice, pumpkin puree, dried cranberries, vanilla extract, vanilla ice cream, pecans, ground cinnamon

Directions:
Place the rice in a mesh strainer and place under running water, stirring gently to rinse the rice thoroughly.
In a medium saucepan over medium heat, combine milk, sugar, and pumpkin pie spice DO NOT BOIL. Once milk has heated and sugar is dissolved, add the rice and stir. Reduce to medium-low and cover. Allow to cook for about an hour, checking/stirring occasionally to see if more milk is needed and how tender the rice is.
When rice is tender, remove from heat and stir in the pumpkin, cranberries, and vanilla. Serve warm in individual dessert dishes each topped with ice cream, a sprinkle of finely chopped pecans, and a light dusting of cinnamon.
Smoked Tomatoes


Ingredients:
tomatoes, olive oil

Directions:
Drizzle the tomatoes with olive oil and sprinkle with salt and pepper., Prepare a stovetop smoker according to the manufacturer's instructions., Smoke the tomatoes for 20 to 30 minutes., They will keep, covered, in the refrigerator for up to 5 days.
Grilled Potatoes & Shrimp With Spinach Mousse #RSC


Ingredients:
fresh spinach, butter, parmesan cheese, lemon, zest of, shrimp, grape tomatoes, green onions

Directions:
Place the red potatoes in a medium sized saucepan filled with enough water to cover by 1 inch. Place pan over high heat and bring to a boil and allow them to par-boil for 10 minutes until almost fork tender. Dip the potatoes out to the water and allow them to drain in a colander and set aside to cool.  Take the spinach and place it in the boiling water that the potatoes cooked in and blanch the spinach for 3 minutes. Drain and squeeze out as much water as possible. Set aside and allow it to cool enough to handle.
Prepare the green onions by cutting the tender green bottoms of one diagonally on the bias to make thin elongated rings to be used as garnish and the remaining two onions by mincing finely using both the white bottoms and green tops.
Chop the blanched spinach finely and add it to the yogurt in a medium sized mixing bowl along with ½ package Hidden Valley Original Ranch Dips Mix, ¼ cup Parmesan Cheese, lemon juice and mix until well blended with an electric mixer for about 1 minute. Fold in the black pepper, lemon zest and minced green onions. Mix until evenly blended. Place this Spinach Mousse in the refrigerator until ready to plate the appetizers.
Cut the slightly cooled potatoes into thick rounds about 1/3 inch thick and dip this in the melted butter and then roll them in a bowl holding a mixture of ¼ cup Parmesan Cheese and ½ cup bread crumbs. Place the potatoes slices on a hot griddle and brown on each side for about 5 minutes.  Remove to a plated lined with a paper towel.
Season the raw shrimp with the reserved 1 Tablespoon of the Hidden Valley Original Ranch Dip Mix and freshly ground black pepper (about 2 twist]. Place the seasoned shrimp on the hot griddle and cook for 6 minutes turning over at 3 minutes. Shrimp should be cooked through and nice and pinkish red in color.
Cut the grape tomatoes almost completely in half using a paring knife.  Slip a slice of chive in the curve of each grilled shrimp.
When ready to serve, remove the yogurt-spinach mixture from the refrigerator. Take the grilled potatoes and put them on a serving platter and top with a heaping round teaspoon full of the Spinach Mousse. Top with a opened grape tomato and then crown each stack with one grilled shrimp with a inserted chive garnish. Serve and Enjoy!
Cranberry Pancakes


Ingredients:
milk, butter, egg, flour, baking powder, sugar, sugar, salt, fresh cranberries, frozen cranberries

Directions:
Beat milk, melted butter, and egg together in a bowl.
Mix flour, baking powder, 2 tbls sugar, and salt together in a separate bowl and add them to the wet ingredients mixing just enough to wet the flour.
Cut cranberries in half, place in microwave safe bowl and sprinkle in the 1 tsp of sugar. Microwave on high and stir every 15 seconds till cranberries start to bubble. Let cool and add to pancake mixture.
Preheat griddle with a pat of butter on each side till water droplets dance on the surface.
Put 1/4 cup of cranberry batter on griddle and cook till surface bubbles and edges get crusty. Flip and cook on other side.
Almond Bark Cookies


Ingredients:
peanut butter, miniature marshmallows

Directions:
Melt the almond bark following the direction on the package.  I do mine in the microwave for 1 minute, stir, then 30 sec., stir, repeat until melted.
Add the peanut butter and stir until well blended.
Add the remaining ingredients and mix until all ingredients are coated.
Drop by teaspoons onto wax paper and let cool.
Crock Pot French Dip Sandwiches


Ingredients:
beef roast, soy sauce, beef bouillon cube, bay leaf, peppercorns, rosemary, thyme, garlic powder

Directions:
Remove and discard all visible fat from the roast.  Place in the crock pot.  Combine the soy sauce, bullion and spices; pour over the roast.  Cook on low for 10-12 hours.  Remove meat from the broth;save broth.  Shred the meat with forks.  Serve on your choice of rolls with a bowl of broth for dipping.
We use hoagie rolls but hard rolls are good too.
Maple Butter
Category: side-dish
By paynes

This sweet and creamy butter is great on sweet potatoes, waffles, and French toast.   This butter is the only way I can get my husband to eat sweet potatoes!

Ingredients:
1 cup butter, softened
½ cup brown sugar
¼ cup maple syrup
1 tablespoon pumpkin pie spice

Directions:
In a medium bowl, mix together the butter, brown sugar, maple syrup and pumpkin pie spice until well blended. Chill in the refrigerator, for about 30 minutes. Form into a roll using waxed paper and store wrapped. It can be frozen for later at this point if desired.

Prep time: 15 mins
Total time: 15 mins
Yields: 16 servings

Calories: 133
Fat: 11.6 g
Saturated fat: 7.3 g
Carbohydrates: 8 g
Sugars: 7.4 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Cholesterol: 30.5 mg
Sodium: 83.6 mg
Sweet and Hot Mustard


Ingredients:
Coleman's dry mustard, malt vinegar, sugar, eggs

Directions:
In a small stainless steel bowl, mix the mustard and the vinegar until smooth. Allow to sit for 3 hours.
Combine the mustard mixture with the sugar and eggs in the top of a double boiler.
Bring to a gentle simmer and cook for 20-25 minutes, stirring regularly until thickened (the consistency of mayonnaise].
Store in refrigerator.
Crab Cole Slaw


Ingredients:
cabbage, bell pepper, onion, white crab meat, olive oil, wine vinegar, garlic powder, mayonnaise, salt, Tabasco sauce, ground cayenne pepper, pepper

Directions:
In a large salad bowl, combine cabbage, bell pepper, onions, and crab meat and mix well.
In a small bowl, whisk together the olive oil, vinegar, garlic powder, mayonnaise, salt and hot sauce.
Pour the dressing over the vegetables and mix until coated.
Serve immediately or refrigerate until ready to serve.
Poppy Seed Dressing Low Sugar


Ingredients:
olive oil, white vinegar, white sugar, poppy seed, black pepper

Directions:
Mix all ingredients in a tupperware bowl, seal and shake vigorously to mix. Refrigerate overnight to let the taste develop.
It tastes great on a tossed salad of mixed greens with some sliced fresh fruit of your choice.  Add walnuts or almonds for crunch and finely chopped vidalia onion for sparkle.
Nickjr Ice Cream


Ingredients:
half-and-half, milk, sugar, vanilla extract

Directions:
Other items needed:
1/2 cup kosher salt.
3-4 cups ice cubes.
1 quart ziploc bag.
1 gallon ziploc bag.
heavy duty tape (like packing tape or duct tape].
Mix together the half-and-half, sugar, vanilla, and candy.
Pour the mixture into the small resealable bag, seal the bag, then tape the top of the bag closed (to prevent leakage].
Put the small bag into the larger one and fill the large bag with ice cubes (enough to cover the small bag].
Pour the kosher salt into the bag and sealt eh large bag shut, then seal with tape (again, to prevent leakage].
Put on your mittens, kids, and toss the bag back and forth for five minutes, or until the ice cream is the desired consistency (you might want to put a towel down on the floor because the bag will sweat, causing a big puddle!].
Remove the small bag from the large one, cut a hole into the corner of the small bag, and squeeze out the ice cream.
Top it any way you like, and enjoy!
***NOTE:  If the ice cream is still too soft after tossing the bag for five minutes or so, just put the small bag of ice cream into the freezer for about a half an hour and it will be perfect!  Also, if you blend your ice cream with milk until it is smooth and liquefied, it will be just like a Dairy Queen Blizzard!
Auntie Heather's Awesome Picked Beetroot / Beets


Ingredients:
beets, sugar, white vinegar

Directions:
Place clean glass jars the oven and set the oven temp on low to warm them.
Boil the beetroot / beets in water until cooked.
Remove the beets from the beet juice, (reserving the juice] Slice the beets.
For every cup of beet juice that you have, add 1 cup of sugar and one cup of white vinegar.
Bring the juice mixture to the boil.
place sliced beets into the warm glass jars and pour the juice mixture over the beets to fill.
Cap with a screw top lid.
Mushroom Stroganoff & Goat’s Cheese


Ingredients:
butter, portabella mushrooms, sea salt, green onion, all-purpose flour, vegetable broth, sour cream, black pepper

Directions:
Add the noodles to 4 quarts of cold water in a 6-quart pot, cover and place over high heat. Cook to al dente, 18 to 22 minutes, stirring occasionally.
Melt the butter in a 12-inch straight-sided sauté pan set over medium-high heat. Increase the heat to high, add the mushrooms and sprinkle with salt. Sauté until they darken in colour, soften and give off their liquid, 5 to 6 minutes. Add the white bottoms of the green onions and sauté 2 to 3 minutes.
Sprinkle in the flour and stir to combine. Cook until the flour disappears and the fond on the bottom of the pan turns dark brown, about 1 minute. Deglaze with the beef broth. Bring to a simmer and decrease the heat to medium-low. Cook for 10 to 12 minutes, and then add the sour cream, goat cheese and black pepper. Stir to combine, and then partially cover and bring to a simmer to warm through, 2 to 4 minutes.
Drain the noodles, add to the pan and stir to combine. Garnish with the green onion tops and additional black pepper. Serve immediately.
Chinese Style Spareribs


Ingredients:
water, beef bouillon cubes, garlic, salt, honey, soy sauce

Directions:
Mix all ingredients together.
Add ribs and marinate 24 hours.
Bake at 350 degrees for 45 minutes (check for doneness].
Serve with white rice.