xiaoxl/recipe_data huggingface dataset:
Swedish Spinach Soup - Spenatsoppa


Ingredients:
frozen chopped spinach, flour, onion, water, bouillon, milk, nutmeg, eggs, butter, salt, pepper

Directions:
Drain and dry the defrosted spinach.
Melt the butter in a skillet over medium heat and add the onion and spinach.  Fry until the onions are soft.
Dust the flour over the spinach mixture and add the water and bouillon.  Let simmer for 10 minutes.
Add the milk and season with salt, pepper and nutmeg.
Slice the hard boiled eggs.
Divide the soup in 4 bowls, and top each with approximately 1/4 of the egg slices.  Serve with bread for a complete light meal.
Crème De Brie Pizza With Tomatoes & Bacon


Ingredients:
plum tomatoes, bacon, scallion

Directions:
Pre-heat oven to 450°F., Spread Alouette Crème de Brie on pizza crust to within 1” of edge., Arrange sliced tomatoes on top of cheese and sprinkle with bacon., Garnish with sliced scallions., Bake 8-10 minutes., Cut into 8 slices and serve immediately.
Super Easy Toffee Crackers


Ingredients:
butter, brown sugar, chocolate chips

Directions:
Preheat oven to 400 degrees F.
On a foil lined jelly roll pan, or another pan with a  lip, lay out saltines end to end.
Melt together butter and brown sugar.
Boil for 3 minutes without stirring.
Pour melted mixture over crackers.
Bake for 7 minutes.
Sprinkle chocolate over crackers while still hot, spreading chocolate as it melts.
Top with your choice of toppings, nuts, coconut, candies, etc.
Allow to cool completely before breaking into squares.
Mussels and Pasta with Creamy Wine Sauce
Category: seafood
By Bren

I love seafood and always have a bag, or two, of mussel meat in the freezer. It's fairly inexpensive and is usually found in a case by the fresh fish. This cooks up really quickly, so have everything prepped before starting.

Ingredients:
1 ½ ounces linguine pasta
4 ounces frozen mussel meat
4 teaspoons unsalted butter, divided
3 ounces cremini mushrooms
freshly ground black pepper to taste
1 large clove garlic, minced
¼ cup dry white wine
1 pinch red pepper flakes  (Optional)
⅓ cup light whipping cream (18%)
½  lemon, zested

Directions:
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Place mussel meat in a fine-mesh strainer and rinse thoroughly with cold water. Melt 1 teaspoon butter in a medium skillet over medium-low heat. Gently warm the mussels until they release their water, about 3 minutes. Remove to a bowl and set aside. Wipe out the skillet with paper towels. Melt remaining 3 teaspoons butter in the skillet. Cut any large mushrooms into smaller pieces. Add to the skillet and sprinkle with pepper. Cook until starting to soften, 3 to 5 minutes. Add garlic and cook for 1 minute. Pour wine into the skillet, add red pepper flakes, and cook until wine has reduced by half, 2 to 3 minutes. Pour in cream and add mussels. Heat until warmed through, 1 to 2 minutes. Use tongs to lift linguine out of the pot and add to the skillet with some of the cooking water. Toss to coat with sauce. Plate and garnish with lemon zest.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 serving

Calories: 708.3
Fat: 43.6 g
Saturated fat: 25.8 g
Carbohydrates: 44.9 g
Sugars: 2.4 g
Dietary fiber: 4.3 g
Protein: 25.2 g
Cholesterol: 160.2 mg
Sodium: 389.4 mg
Spinach Enchiladas with Cilantro Cream Sauce


Ingredients:
garlic, salt, sour cream, onion, cilantro, sugar, onion, olive oil, frozen spinach, queso blanco, flour tortillas

Directions:
Cilantro Cream Sauce: Puree garlic with salt.
Combine sour cream, onion, cilantro and sugar.
Add garlic mixture and stir gently to blend well In a pan saute onions in olive oil until onions are translucent.
Add spinach and cook 5 to 10 minutes.
Stir 1 cup of sauce into spinach mixture.
Reserve 1/2 pound cheese for topping and divide remaining cheese into 10 parts.
Put a portion of cheese on a tortilla, top with about 1/2 cup of the spinach mixture and more cheese on top of spinach.
Roll tortilla, tuck ends underneath and place on a baking pan.
Continue until all are gone.
Cover each tortilla with a ladle of sauce and sprinkle reserved cheese on top.
Bake in a preheated 375 degree oven 15 to 20 minutes or until golden brown.
Serve with extra sauce.
Chocolate Truffle Pie


Ingredients:
powdered sugar, vanilla

Directions:
In microwave, cook chocolate chips and 1/2 cup cream until smooth, stir often.
Cool to room temperature; stir in sugar and vanilla.
In sm mixing bowl, beat remaining cream until soft peaks form.
Beat in chocolate on high speed; 1/3 at a time.
Spoon into crust.
Chill.
French Beef Stew


Ingredients:
beef stew meat, onions, celery, carrots, potatoes, tomato juice, tapioca, sugar, salt, pepper, dried basil, dry red wine, water

Directions:
Preheat oven to 300°F
Mix together all ingredients, except potatoes, in a large Dutch oven casserole; cover and cook for 3 hours.
Add potatoes and cook for additional 1 hour.
Oatmeal Cookies


Ingredients:
white sugar, egg, canned milk, salt, baking powder, oatmeal, flour

Directions:
Preheat oven to 375 degrees Fahrenheit.
Cream together in large bowl, lard and sugar. Add egg and blend well.
In another bowl, combine, salt, baking powder, oatmeal, and flour.
Gradually add dry ingredients to creamed ingredients.
Drop by teaspoonful on lightly greased cookie sheet, or roll and cut with 2- 1/2 inch round cookie cutter.
Bake for 12 to 15 minutes until lightly browned.
Dough can also be molded into rolls; bake some and freeze rolls for later use.
A Fuzzy Thing


Ingredients:
Absolut citron vodka, triple sec

Directions:
In a cocktail shaker pour alcohol first, then add the juice., A little sour mix is needed, but not enough to overpower the juice., Shake before serving, and make sure there isn't too much ice in the drink.
Stuffed Portabellas


Ingredients:
portabella mushrooms, part-skim mozzarella cheese, walnuts, onion, golden raisin, parmesan cheese, salt, pepper, egg, chicken broth

Directions:
Remove stems from mushrooms and chop into small pieces; set caps aside.  In a small bowl, combine chopped mushroom stems, 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins, Parmesan cheese, salt and pepper.  stir in egg and broth until blended.
Spoon mixture into the mushroom caps; sprinkle with remaining mozzarella cheese.  Place in a 15-in. x 10-in. x 1 inches baking pan coated with cooking spray.  Bake, uncovered, at 350 degrees for 20-25 muniutes or until the mushrooms are tender.
Marinated Carrot Salad With Ginger & Sesame Oil


Ingredients:
carrot, garlic clove, sherry wine vinegar, cilantro, carrot juice, mayonnaise, ginger juice

Directions:
In a medium bowl, toss the shredded carrots with the garlic, vingear, 1/2 cup of the cilantro and 1/4 cup of the grapeseed or olive oil. Season the carrots with salt and pepper. Let the carrots stand for 15 minutes; drain.
Meanwhile, in a small saucepan, boil the carrot juice over moderate heat until it is reduced by half, about 5 minutes. Let the reduced carrot juice cool slightly, then transfer to a bowl. Whisk in the mayonnaise, sesame oil, ginger juice and the remaining 1/4 cup of oil. Season the carrot dressing generously  with salt and pepper.
Add the carrot dressing and the remaining 1/2 cup of cilantro to the carrots and toss the salad well. Transfer to a shallow bowl and serve immediately. Enjoy!
Spaghetti Alla Siracusana


Ingredients:
spaghetti, extra virgin olive oil, parmesan cheese, romano cheese, garlic cloves, tomato paste, water, pepper

Directions:
Heat 3 tablespoons of the evoo in a skillet.
Add breadcrumbs and cook, stirring, over high heat until golden brown and crunchy.
Transfer to a serving bowl and stir in cheese. Set aside.
Add remaining tablespoon of evoo to the skillet and heat.
Add garlic and sardines and cook and stir until sardines are broken up.
Dissolve tomato paste in warm water.
Add to sardine mixture together with pepper.
Combine and remove from heat.
Toss sauce with hot cooked pasta.
Add 1/4 cup of the breadcrumbs and toss again.
Put the rest of the breadcrumbs on the table for each person to sprinkle over individual servings.
Just Mango Popsicles


Ingredients:
mangoes, sugar, lemon juice

Directions:
Peel mangoes, remove pit, and dice.  I like to scoop the mango straight into the blender as I go.
Taste a piece of the mango, and add sugar as needed.  Some mangos are very sweet and won't need any sugar added, some are a little bitter and will need the full 1/2 cup.  Add the lemon juice (to prevent browning] and blend until you have a homogenous puree.
Divide puree among popsicle molds, and freeze until solid, about 6 hours.  If you are using cups, freeze for 2 hours, then insert sticks, and freeze until solid, about 4 hours more.
Buffalo Chicken Skillet
Category: meat-and-poultry
By Mich

Both simple and amazing, this is a family favorite!

Ingredients:
¾ teaspoon salt
¾ teaspoon ground black pepper
3 pounds chicken breast tenderloins
6  eggs
1 ½ cups panko bread crumbs
9 tablespoons canola oil, divided
¾ cup Buffalo wing sauce (such as Frank's®), or to taste
1 ½ cups shredded mozzarella cheese

Directions:
Sprinkle salt and black pepper over chicken breast tenderloins. Whisk eggs in a shallow bowl until smooth. Place panko in a separate shallow bowl. Dip both sides of each chicken breast in the eggs and then in the panko. Heat 3 tablespoons oil in a large skillet over medium heat. Cook 1/3 of the breaded tenderloins until crusts are golden and centers are no longer pink, about 4 minutes per side. Transfer to a large plate. Repeat with remaining oil and breaded tenderloins in 2 batches. Return all chicken to the skillet. Pour wing sauce over chicken. Sprinkle cheese on top. Reduce heat to low, cover, and cook until cheese is melted, about 5 minutes.

Prep time: 10 mins
Cook time: 29 mins
Total time: 39 mins
Yields: 8 servings

Calories: 509.1
Fat: 28.3 g
Saturated fat: 5.8 g
Carbohydrates: 18.8 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 48.1 g
Cholesterol: 250 mg
Sodium: 1207.6 mg
Hawaiian Kona Chocolate Sauce


Ingredients:
brewed coffee, granulated sugar, sweet unsalted butter, vanilla extract

Directions:
In a saucepan, cook and stir coffee and chocolate over low heat until melted., Stir in sugar and butter until dissolved/melted., Remove fromt he heat and stir in vanilla., Serve as a garnishing sauce for desserts or over ice cream.
French Vanilla Crepes


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

Directions:
Combine eggs and salt. Beat in flour alternately with milk., Add sugar, butter, and vanilla., Beat until smooth., Refrigerate until ready to cook.
Quinoa Feta Salad With Basil Cilantro Vinaigrette


Ingredients:
quinoa, vegetable broth, red onion, feta cheese, corn, grape tomatoes, fresh spinach, fresh basil, fresh cilantro, white wine vinegar, olive oil

Directions:
Cook quinoa according to package instructions, substituting vegetable broth for water. Cool completely.
In a large bowl, combine quinoa, corn, feta and onion.
In a blender or food processor, combine basil, cilantro, vinegar and olive oil till completely smooth.
Stir vinaigrette mixture into quinoa mixture, still till thoroughly combined.
If making ahead, refrigerate quinoa mixture till serving. Serve over beds of spinach and top with tomatoes.
Sally Lunn Bread (Abm)


Ingredients:
milk, butter, margarine, eggs, salt, sugar, bread flour

Directions:
Mix as per manufacturer's instructions.
If you want to finish the baking process in a normal oven, take dough out of machine after the kneading has been done and before the proofing starts.
Put it into a greased bowl and leave it until doubled in size.
Take dough out of bowl.  Punch it down.  Roll dough into a 1-inch high oval, roll it up from the shorter side and pinch the seams together as you roll the dough up.
Put dough into a 5 x 8 (or 9] inch loaf tin.
When it has doubled in size, pop it into the pre-heated oven at 350F for about 45 minutes.
When done, remove from tin and cool on a rack.  A hollow sound when you tap the bottom indicates its doneness.
Enjoy it on its own (I like it lightly toasted] or with Jam or PB.
Peach Sunrise


Ingredients:
boiling water, tea bag, low-fat plain yogurt, vanilla yogurt

Directions:
Pour boiling water over tea bag and allow to steep for 5 minutes, discard bag and allow tea to cool.
Blend peaches, syrup, tea and yoghurt until smooth.
Swirl grenadine into 2 glasses and pour in peach mixture.
Dried Cherry and Italian Sausage Stuffing


Ingredients:
butter, celery, onions, dried cherries, Italian sausage, fresh flat-leaf parsley, kosher salt, fresh ground black pepper, chicken broth

Directions:
Melt the butter in a skillet over medium heat.
Cook the celery and onions until translucent; about 5-7 minutes.
In a large bowl combine the celery and onions with the bread, cherries, sausage, parsley, salt and pepper.
Add the broth and stir well until combined.
Loosely stuff the mixture into your turkey just before roasting.
Cover and bake any unused stuffing in a 325 oven for 1 hour; uncover and bake another 15 minutes.
NOTE: I baked the whole pan separately and also made it the day before- it still turned out great!
Vegetarian Tagine


Ingredients:
parsnip, turnip, onions, carrot, prunes, ground turmeric, ground cumin, ground ginger, ground cinnamon, ground cayenne pepper, dried parsley, dried cilantro, vegetable broth

Directions:
In a slow cooker, toss together the parsnips, turnips, onions, carrots, apricots, and prunes.
Season with turmeric, cumin, ginger, cinnamon, cayenne pepper, parsley, and cilantro.
Pour in the vegetable broth.
Cover and cook on High 3 hours or Low 6 hours.
Carrot Cake Cheesecake
Category: desserts
By SAUERDOGS

A great carrot cake and a traditional cheesecake all in one bite.

Ingredients:
cooking spray
3 (8 ounce) packages cream cheese, at room temperature
1 cup white sugar
4  eggs
1 cup sour cream
½ teaspoon vanilla extract
3 tablespoons all-purpose flour
¾ cup packed dark brown sugar
⅔ cup canola oil
1  egg
1 cup all-purpose flour
¾ teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon salt
1 cup grated carrots
⅓ cup chopped walnuts
2 cups confectioners' sugar
4 ounces cream cheese
1 teaspoon almond extract

Directions:
Position the oven racks in the center and lower third of the oven. Preheat oven to 350 degrees F (175 degrees C). Fill a roasting pan halfway with water and place in the lower rack in the oven. Spray the inside of a 9-inch springform pan with cooking spray. Beat three 8-ounce packages cream cheese in a bowl using an electric mixer on high speed until fluffy; reduce speed to medium-low. Add white sugar and beat 2 minutes. Beat 4 eggs, 1 at a time, into cream cheese mixture, beating well before adding the next egg. Beat sour cream and vanilla extract into cream cheese mixture until smooth; add 3 tablespoons flour and beat until cheesecake mixture is smooth. Beat brown sugar and canola oil together in a separate bowl using an electric mixer on medium speed until smooth. Add 1 egg and beat for 2 minutes; reduce speed to low. Add 1 cup flour, cinnamon, baking powder, and salt and beat until batter is combined. Fold carrots and walnuts into batter. Spread carrot cake batter in the prepared pan; top with cheesecake mixture. Place pan on the rack above the roasting pan with water in the oven. Bake in the preheated oven until cheesecake is set, about 1 hour 10 minutes, covering top of pan with aluminum foil if browning too quickly. Cool for 10 minutes. Run a knife around the edge of pan to loosen cake; cool to room temperature in pan on a wire rack. Refrigerate at least 8 hours. Remove the outside of the springform pan. Beat confectioners' sugar, 4 ounces cream cheese, and almond extract together in a bowl using an electric mixer until frosting is smooth. Spread frosting on top of cheesecake layer.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 10 hrs 40 mins
Yields: 1 9-inch springform pan

Calories: 509.6
Fat: 32.8 g
Saturated fat: 14 g
Carbohydrates: 48.5 g
Sugars: 38.5 g
Dietary fiber: 0.7 g
Protein: 7.5 g
Cholesterol: 118.4 mg
Sodium: 270.8 mg
Sunday Rib Roast


Ingredients:
kosher salt, fresh ground black pepper

Directions:
Two hours before roasting, remove meat from frig and allow it to come to room temperature. Place oven rack on 2nd lowest position. Preheat oven to 500 degrees. Be sure your oven is very clean before heating to 500 to reduce smoking.
Place roast in pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for anouther 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15-30 minutes, until internal temperature of the meat is 125 degrees F. Be sure thermometer is exactly in the center of the roast. The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.
Remove the roast from the oven and transfer it to a cutting board. Cover tightly with aluminum foil and allow to rest for 20 minutes. Carve and serve with Mustard Horseradish Sauce or Stilton Sauce.
Easy Peasy Healthy Mango Lassi


Ingredients:
mangoes, plain fat-free yogurt, cold water, salt, stevia powder

Directions:
Thaw the mango.  (I often cheat and use the microwave to speed up the process.].
Puree thawed mango in the food processor until smooth.
Add salt, yogurt, and stevia powder, process until smooth.
Add water.  Mix to blend.
Serve as desired!  I like mine over ice with a straw.  :D  Can be pre-made and stored in advance too.  It keeps for days and doesn't separate.
Oriental Steak


Ingredients:
soy sauce, honey, cider vinegar, ground ginger, garlic cloves

Directions:
In a small bowl combine all of the marinade ingredients., Put the steak in a plasic bag., Pour in the marinade., Close the bag and place in a shallow baking pan., Marinate in the refrigerator for at least 4 hours or overnight., Preheat the broiler., Remove steak from bag and discard marinade., Place on broiling pan., Broil for 5-7 minutes on each side.
EASIEST Veggie salad


Ingredients:
broccoli, cauliflower, carrots, onion, zucchini

Directions:
Place all vegetables in large bowl., Pour dressing over the top stirring to mix., Cover tightly and refrigerate over night or longer., Serve.
Easy Lasagna I
Category: world-cuisine
By Susan T.

A super easy and fast beef lasagna recipe. It is made with a prepared sauce, and requires no boiling of the noodles.

Ingredients:
1 pound lean ground beef
1  onion, chopped
1 (4.5 ounce) can mushrooms, drained
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1 pint part-skim ricotta cheese
¼ cup grated Parmesan cheese
2  eggs
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through. In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs. Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil. Bake in  preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

Prep time: 35 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 8 servings

Calories: 701.6
Fat: 30.3 g
Saturated fat: 14.5 g
Carbohydrates: 62.5 g
Sugars: 12.2 g
Dietary fiber: 5.1 g
Protein: 44.2 g
Cholesterol: 141.8 mg
Sodium: 1058.2 mg
Easy One-Skillet Chicken Thighs with Carrots
Category: meat-and-poultry
By Bibi

Chicken thighs and carrots are cooked on top of the stove, making a hearty dish for any time of year, especially if you prefer not to heat up the oven. Serve with fresh broccoli, green peas, or a salad, along with some good bread to get every last drop of the tasty sauce.

Ingredients:
6 thigh, bone and skin removeds boneless, skinless chicken thighs
1 pinch salt and ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 pound carrots, cut into 2-inch pieces
½  onion, cut in 1/2-inch thick slices
1 teaspoon minced garlic
½ cup dry white wine
3 tablespoons water, divided
2 teaspoons cornstarch
2 tablespoons minced fresh parsley

Directions:
Blot chicken thighs with paper towels and sprinkle with salt and pepper. Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm. Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for about 2 minutes. Nestle browned chicken thighs into the vegetables, pour wine and 2 tablespoons water over everything, and cook for an additional 2 minutes. Cover, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and vegetables from the skillet with a slotted spoon. Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps. Add slurry to the drippings in the skillet and bring to a boil, stirring constantly; cook until thickened, 3 to 5 minutes. Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 248.7
Fat: 15.7 g
Saturated fat: 5.1 g
Carbohydrates: 10.6 g
Sugars: 4.6 g
Dietary fiber: 2.5 g
Protein: 12.6 g
Cholesterol: 53.1 mg
Sodium: 120.2 mg
Chicken Soncerae


Ingredients:
boneless chicken breast, butter, extra virgin olive oil, carrot, prosciutto ham, dried sage, marsala wine

Directions:
Pound the breasts as thin as possible.
Cut the ham into slivers.
Melt the butter into a frying pan.
Add enough olive oil to coat the bottom of the pan.
Sauté the chicken in the butter/oil mixture until nearly done.
Remove the chicken to a plate covered with paper towels.
When all of the chicken is done, deglaze the pan with the wine.
Place the carrots and ham in the pan and cook on low for about ten minutes until the carrots get soft and the mixture thickens.
Push the ham/carrot mixture to the side and return the chicken to the pan.
Cover the chicken with the ham/carrot mixture.
Crumble the sage on top.
Cover and simmer for about two minutes.
Remove the chicken from the pan and place it on a serving platter.
Arrange the ham/carrot mixture on top of the chicken.
Pour the sauce from the pan on top and serve.