xiaoxl/recipe_data huggingface dataset:
Wd Linguine With Clams & Parsley


Ingredients:
linguine, dry white wine, onion, garlic, clams, chicken broth, fresh parsley, lemon zest, salt, fresh ground pepper

Directions:
Cook pasta as package directs.
While pasta cooks put wine (or broth], onion, garlic in a large saucepan over medium heat and bring it to a simmer. Cover and cook 5 minutes or until onion is soft.
Add reserved clam juice and 1 cup chicken broth. Bring to a simmer and cook uncovered 3 to 5 minutes for flavors to blend. Stir in clams; heat through.
Drain pasta; return to pot. Add clam sauce and remaining ingredients; toss to mix and coat. Pour into warmed pasta bowl.
P.J.'s Fresh Corn Salad
Category: salad
By BROWNDOG

My son in-law makes this salad during the summer. It is so refreshing on a hot day.

Ingredients:
8 ears fresh corn
1  tomato, chopped
1  zucchini, chopped
1  cucumber, peeled and chopped
1  red onion, chopped
1  red bell pepper, chopped
½ cup Italian-style salad dressing

Directions:
Husk the corn and slice the kernels from the cob. In a large bowl, mix together the corn, tomato, zucchini, cucumber, onion and red bell pepper.  Pour dressing over vegetables and toss to coat.  Refrigerate until chilled, at least 1 hour.

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

Calories: 140.5
Fat: 5.4 g
Saturated fat: 0.9 g
Carbohydrates: 23 g
Sugars: 6.2 g
Dietary fiber: 3.6 g
Protein: 3.9 g
Sodium: 261.5 mg
Cheesy Gluten-Free Loaf - Large (Abm)


Ingredients:
low-fat milk, olive oil, eggs, honey, cider vinegar, salt, potato starch, tapioca flour, xanthan gum, gelatin, provolone cheese, provolone cheese, mozzarella cheese, mozzarella cheese, parmesan cheese, active dry yeast, active dry yeast

Directions:
Place the kneading paddle in the bread pan.
Add the milk, oil, eggs, honey and cider vinegar to the bread pan.
In a separate mixing bowl, stir together all remaining ingredients except the yeast. Add this well-incorporated mixture to the bread pan.
Add the yeast to the bread pan last.
Place the bread pan in the Cuisinart Convection Bread Maker.
Press Menu and select Gluten Free.
Press Crust and select Medium (or another setting of your choice].
Press Loaf and select dough size.
Press Start to mix, knead, rise and bake.
While the dough is kneading, scrape the sides of the bread pan with a rubber spatula for best mixing results.
When cycle is done, remove bread from machine and transfer to wire rack to cool, as cooled bread is easier to slice.
Bacon and Baked Potato Soup


Ingredients:
yukon gold potato, butter, onion, celery, flour, thyme, salt, fresh ground pepper, half-and-half, American cheese, chicken broth, bacon, green onions, sour cream

Directions:
Bake scrubbed potatoes for 40-60 min at 425,chop potaotes and set aside.
In  a heavy saucepan, melt butter, saute' onion and celery, about 5 min., stir in flour, thyme and salt and pepper.
Add half and half, cook and stir 5 minute or until mixture is thickened, add chopped potatoes, 1 cup cheese and broth, stir until cheese melts.
Slightly mash potatoes with the back of a spoon.
Reserve 2 T. bacon for topping; sitr remaining bacon and 1 T. of green onions into souop, heat through.
To serve; top each serving with reserved bacon; remaining cheese, green onions and sour cream.
Quick & Easy Chili


Ingredients:
lean ground beef, onion, chili beans, diced tomatoes, black beans, chili powder

Directions:
Place ground beef and onion in Dutch (6-qt.] Oven. Cook and stir over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into small crumbles. Drain, if necessary.
Open chili beans, tomatoes and black beans, Drain and rinse black beans.
Add all ingredients including chili powder to meat mixture in Dutch Oven. Bring to a boil; reduce heat and simmer, covered, over low heat 30 minutes, stirring occasionally.
Creamy Mushroom Chicken and Pasta


Ingredients:
pasta, unsalted butter, olive oil, white button mushrooms, heavy cream, parmigiano-reggiano cheese, fresh flat-leaf parsley

Directions:
Cook pasta according to package directions.
Meanwhile, in a large nonstick skillet, melt butter with oil over medium-high heat.
Add mushrooms, reduce heat to medium and sauté until softened and just starting to brown, 8 to 10 minutes.
Add cream and simmer over high heat until reduced slightly, about 1 minute.
Stir in chicken, peas and cheese.
Remove from heat; salt and pepper to taste.
Toss with pasta and 2 tablespoons parsley.
Transfer to a large serving bowl and sprinkle with remaining 2 tablespoons parsley.
Serve with additional cheese on the side.
Cream Cheese and Crab Sushi Rolls


Ingredients:
white rice, rice vinegar, salt, cucumber, cream cheese

Directions:
Bring 2 cups of water to a boil, add the ginger and rice. Cover and simmer 20 minutes or until rice is cooked.
Add the rice vinegar and salt to the rice, mix well.
Lay out your seaweed sheets.
Moisten your hands with water and divide the rice evenly between the 2 seaweed sheets, flatten the rice. Leave about a half inch of space not covered with rice at the top of the sheets. This will make the sushi roll easier to close.
About an inch from the bottom, arrange the crab, cucumber and cream cheese in a straight line, from one side to the other (left to right].
Gently but firmly, roll the sushi as tight as possible (from bottom to top], being careful not to rip the seaweed sheets.
Wet a very sharp knife and cut the rolls into individual pieces of sushi.
Make-Ahead Garlic Toast
Category: appetizers-and-snacks
By cook205

I love this because I always have leftover bread and it goes to waste most of the time. The best part is that you can pull out as many pieces as you want and bake them straight from the freezer!

Ingredients:
½ cup butter, softened
⅓ cup grated Parmesan cheese
1 teaspoon dried parsley
½ teaspoon garlic powder
1 (1 pound) loaf Italian bread, cut into 1 inch slices

Directions:
Mix butter, Parmesan cheese, parsley, and garlic powder in a bowl. Arrange Italian bread on a large baking sheet and spread each slice with garlic butter mixture. Place baking sheet in freezer and freeze until bread solid, about 1 hour. Transfer bread to a resealable plastic freezer bag until ready to use. Preheat oven to 425 degrees F (220 degrees C). Arrange desired number of slices, butter-side up, on a baking sheet. Bake in preheated oven until bread is toasted and butter is melted, 5 to 7 minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 hr 15 mins
Yields: 18 toasts

Calories: 120.3
Fat: 6.4 g
Saturated fat: 3.7 g
Carbohydrates: 12.7 g
Sugars: 0.2 g
Dietary fiber: 0.7 g
Protein: 2.9 g
Cholesterol: 14.9 mg
Sodium: 206.4 mg
Roasted Rack of Venison


Ingredients:
seasoning salt, paprika, white pepper, cayenne pepper

Directions:
Combine dry rub ingredients. Store unused portions for later use.
Brush wing sauce over venison rack, and dust with dry rub mix.
Place venison rack in shallow bowl or pan. Cover and marinate for 20 minutes.
Preheat oven to 400 degrees F.
On an outdoor grill heated to medium-high, cook the venison rack for 2 minutes per side, turning each side a quarter turn each minute.
Place the rack in a baking dish and roast in oven for 15 minutes for medium-rare ribs.
After removing from oven, allow rack to rest 10 to 12 minutes before carving.
Caribbean BBQ Sauce II
Category: side-dish
By BAJATHECAT

Living in the Caribbean is a wonderful way of life! I am always trying to come up with new recipes that combine my new culture and my roots. Although I grew up in the Pacific Northwest, southern barbecue was a big part of my youth. Coming up with unique BBQ sauces was family fun. Spice this recipe up or down according to your personal taste.

Ingredients:
2 tablespoons olive oil
1 cup minced onion
2 cloves garlic, minced
3 (1 inch) pieces fresh ginger root, minced
2 cups ketchup
½ cup brown sugar
¼ cup molasses
½ cup spiced rum, divided
3 tablespoons hoisin sauce
2 tablespoons tomato paste
2 tablespoons sherry vinegar
1 tablespoon chili powder
⅛ teaspoon cayenne pepper

Directions:
Heat the olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, and ginger, and cook until tender. Reduce heat to low. Mix in ketchup, brown sugar, molasses, rum, hoisin sauce, tomato paste, vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes, until well blended and heated through. Stir in remaining rum.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 3 cups

Calories: 72.6
Fat: 1.3 g
Saturated fat: 0.2 g
Carbohydrates: 12.7 g
Sugars: 10.4 g
Dietary fiber: 0.4 g
Protein: 0.6 g
Cholesterol: 0.1 mg
Sodium: 271.8 mg
Chocolate Chip Zucchini Bread
Category: bread
By colagal

Received from a friend many years ago and love it!

Ingredients:
3  eggs
1 cup vegetable oil
2 cups white sugar
1 tablespoon vanilla extract
3 cups grated zucchini
3 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
½ cup chopped walnuts
½ cup chocolate chips

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 4x8-inch loaf pans. Beat eggs in a large bowl until light and foamy; mix in vegetable oil, sugar, vanilla extract, and zucchini until thoroughly combined. Whisk flour, cocoa powder, salt, baking soda, and baking powder together in a separate bowl. Stir the flour mixture into the zucchini mixture. Mix in chopped walnuts and chocolate chips. Pour the batter into the prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 1 hour. Let cool in pans for 10 minutes before removing to finish cooling on wire racks.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 50 mins
Yields: 2 4x8-inch loaves

Calories: 374.5
Fat: 19.1 g
Saturated fat: 3.4 g
Carbohydrates: 48.2 g
Sugars: 28.6 g
Dietary fiber: 1.8 g
Protein: 4.9 g
Cholesterol: 34.9 mg
Sodium: 248.5 mg
Smoked Salmon Tartare
Category: appetizers-and-snacks
By France C

Cold-smoked salmon is one of my favorite brunch foods. For an even fancier presentation, I decided to add a few ingredients and turn it into a tartare to serve atop crackers or crostini. Your guests will love this any time of day!

Ingredients:
6 ounces cold-smoked salmon, finely chopped
2 teaspoons minced shallot
2 teaspoons olive oil
2 teaspoons dill pickle brine (juice)
16  crackers
2 teaspoons grated lemon zest
2 teaspoons minced fresh chives
fresh cracked black pepper to taste

Directions:
Combine salmon, shallot, olive oil, and brine in a bowl. Toss with a spoon until evenly combined. Evenly distribute salmon mixture onto crackers. Top with lemon zest, chives, and cracked black pepper.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 72.9
Fat: 4.1 g
Saturated fat: 0.7 g
Carbohydrates: 4.5 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 4.4 g
Cholesterol: 4.9 mg
Sodium: 254.2 mg
Easy Indian Masala Chai


Ingredients:
cardamom, whole cloves, star anise, cinnamon stick, nutmeg, black tea, ginger, water, masala, milk

Directions:
In a saucepan over medium heat, add water and bring to a boil. Add black tea, ginger and chai mix. Stir and boil for 3 minutes. Add milk and if desired, sweetness to it. Reduce heat to medium, stir and simmer for 2 minutes.
Remove from heat and steep for 2 minutes. Strain mixture to a sieve over a cup pressing with the back of the spoon what left in the sieve. Makes 1 cup.
Lighten-Up Whatever Floats Your Boat Brownies #32204


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

Directions:
Preheat oven to 350.
Spray an 8 inch square pan with cooking oil.
In a medium bowl mix applesauce and cocoa until the cocoa is dissolved.
Add sugar and mix well.
Add eggs one at a time until well combined.
Stir in vanilla, flour and salt until you can no longer see the flour.
Do not overmix!
Fold in WHATEVER FLOATS YOUR BOAT.
Put in pan and bake for 25 minutes.
Do not overbake or your brownies will be dry. If you do the toothpick test it should come out with moist crumbs.
Cool completely and cut into squares.
Potato Galettes


Ingredients:
potatoes, shallots, parmesan cheese, olive oil flavored cooking spray

Directions:
Line a large oven tray with baking paper and start overlapping the potato slices into 6 individual galettes - making circles about 10cm.
Season each layer with salt and pepper, shallots and parmesan; continue layering, the last and third layer will be just potato slices, spray lightly with olive oil.
Bake at 180degC (350degF]for 40mins; don't let them brown if they are to be frozen and reheated at a later stage.
The galettes can be cooked until just starting to brown, then frozen and later reheated to crisp and brown by reheating in a hot oven for about 20 minutes.
My Favorite Sour Cream Pound Cake


Ingredients:
butter, sugar, eggs, all-purpose flour, self-rising flour, sour cream

Directions:
Cream butter and sugar together.
Add the egg yolks.
Sift the flours together and add with sour cream to mixture.
Beat egg whites till stiff and add to mixture.
Bake in a buttered and floured tube pan at 325F for approximately one hour and thirty minutes or until done.
Strawberry Fruit Roll-Ups


Ingredients:
strawberries, fresh lemon juice, raw honey

Directions:
Puree all ingredients in food processor.
Line cookie sheet with plastic wrap.  Parchment does not work roll-ups stick.  Wax paper is not a good option as wax will melt.  The only other option is if you have silicone liners for your cookie sheets.
Bake on 170 degrees for 6-10 hours.  Until they feel tacky.
Peanut Butter Easter Eggs- Easy and No Cream Cheese


Ingredients:
butter, peanut butter, confectioners' sugar, vanilla extract

Directions:
Cream the butter and peanut butter together.  Add the sugar and vanilla, blend thoroughly.
Shape the "dough" into egg shapes and refrigerate on waxed paper for 30 minutes.
Melt the chocolate and dip the eggs, covering completely.  Let cool on waxed paper.
Decorate or personalize with names and place in fluted cupcake papers.
Door County Fish Boil Dinner (At Home)


Ingredients:
baby red potatoes, sweet white onions, salt, water, lemon wedge

Directions:
"Add a 1/4 lb. of the salt to water and bring to a boil.  Add potatoes, boil for 16 minutes.  Add onions, boil for 4 minutes more.  Add fish and the other 1/4 lb. of salt and boil for 10 minutes, then drain in a colander. For each plate, place two pieces of fish, two potatoes and two onions.  Then drizzle the fish, potatoes and onions with 2-3 tablespoons of melted butter (I use unsalted].   Serve with a wedge of lemon, coleslaw and a piece of Door County cherry pie for dessert."
Very Easy Tuna Dip


Ingredients:
tuna, Worcestershire sauce, Tabasco sauce, mayonnaise

Directions:
"mix everything together and serve with ritz crackers."
Cherry Jubilee Sundae


Ingredients:
cherry pie filling, cinnamon, ground cloves, kirsch liqueur, vanilla ice cream

Directions:
Pour cherry pie filling, cinnamon, cloves, and orange juice into a large pan., Add cherry liqueur and bring to a boil, stirring constantly., Scoop ice cream into sundae dishes., Top with hot cherries.
Lemon Poke Cake II
Category: desserts
By MARBALET

This is a moist lemony cake. It is called a poke cake because you poke holes in it to absorb the glaze.  If you want, you can serve this with vanilla ice cream or whipped topping.

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant lemon pudding mix
¾ cup water
½ cup vegetable oil
4  eggs
⅓ cup lemon juice
2 cups confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 9x13 inch pan. In a large bowl, stir together the cake mix and instant pudding. Add the water, oil and eggs, mix until smooth and well blended. Spread batter evenly into the prepared pan. Bake for 40 to45 minutes in the preheated oven, until a toothpick inserted comes out clean. While the cake is still hot, poke holes in the top with a fork. In a small bowl, mix together the lemon juice and confectioners sugar until smooth. Pour over hot cake.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 1 - 9x13 inch pan

Calories: 200.2
Fat: 7.9 g
Saturated fat: 1.2 g
Carbohydrates: 30.9 g
Sugars: 19.3 g
Dietary fiber: 0.3 g
Protein: 2 g
Cholesterol: 31.4 mg
Sodium: 206.2 mg
Mr Ed's World Famous Potato Salad


Ingredients:
russet potatoes, eggs, celery ribs, yellow onion, mayonnaise, yellow mustard, salt, garlic powder, white pepper

Directions:
Cook potatoes in plenty of boiling salted water until a little more than fork-tender. Drain well. Peel as soon as you can handle them using a towel to hold the hot potato. The peeling should come off easy using a knife to gently scrape off the peel.
While the potatoes are cooking, boil the eggs in salted water. Start timing as soon as water comes to a boil. Cook exactly 12 minutes. Drain and cool under running cold water until cool enough to peel. Peeling under cold water makes the shell come off easier.
In a large bowl, put the still hot potatoes and run through them with a knife going in all directions to make tiny dices. Don't be afraid to chop them well. Add celery, onions and relish. Stir well.
Add mayonnaise, mustard, salt, pepper and garlic powder. Mix well. Add peeled eggs that have been chopped fine. Stir in gently.
Taste and adjust seasoning, if needed. This salad should be on the dry side, not too mushy from mayonnaise. Mr Ed. doesn't measure anything since he's been making this potato salad for more than 50 years. You may want to add half the mayonnaise and then more to get the right consistency or even add more, if needed.
Once you're satisfied with the salad, cover with plastic wrap, leaving a small vent and refrigerate until thoroughly chilled.
Note: Mr Ed chops the eggs in the bowl with the potatoes with a chef's knife.
My Mother-In-Law's Recipes: Fried Tilapia Fish With Lime


Ingredients:
lime juice, lime zest, salt, black pepper, olive oil

Directions:
Coat both sides of fish with ingredients and marinate for 5 minutes.
Heat pan with oil and place fish in pan. Cook each side for about 3 minutes (depending how thick the filet] at medium heat.
Serve steaming hot. Serves 1.
Pan-Roasted Salmon with Lime Butter and Creamy White Beans
Category: main-dish
By Ashley Baron Rodriguez

Surprise guests at any summer soiree with this restaurant-like recipe. Prepare the lime butter in advance. Sear the fish and while it rests, stir in some beans, herbs, and cream for a complete one-pan meal.

Ingredients:
½ cup butter
1  lime, zested and juiced
1 clove garlic, minced
½ teaspoon sea salt
4 (4 ounce) skin-on salmon fillets
salt and ground black pepper to taste
1 tablespoon olive oil
1  shallot, thinly sliced
2 (15 ounce) cans white beans, drained and rinsed
½ cup heavy whipping cream
3 tablespoons minced fresh chives
3 tablespoons minced fresh mint
3 tablespoons minced fresh basil
3 tablespoons minced fresh parsley
3 tablespoons minced fresh tarragon

Directions:
Mix butter, lime zest, lime juice, garlic, and salt together in a bowl. Spoon butter onto a large piece of plastic wrap; roll up into a log. Refrigerate until firm, 30 minutes to 1 hour. Season salmon with salt and pepper. Heat 2 tablespoons lime butter and olive oil in a cast iron skillet set over a camping stove. Cook salmon fillets, skin-side down, until crisp, about 3 minutes. Flip and cook until easily flaked with a fork, 1 to 2 minutes more. Transfer salmon fillets to a plate; top each fillet with 1 tablespoon lime butter. Heat 1 teaspoon lime butter in the skillet. Cook and stir shallot in the hot butter until softened, about 3 minutes. Stir in white beans and heavy cream; season with salt and pepper. Simmer until slightly thickened, 5 to 10 minutes. Remove from heat and stir in chives, mint, basil, parsley, and tarragon. Divide bean mixture among 4 serving plates; place 1 salmon fillet on top.

Prep time: 30 mins
Cook time: 12 mins
Total time: 1 hr 12 mins
Yields: 4 servings

Calories: 761
Fat: 44.8 g
Saturated fat: 23.5 g
Carbohydrates: 50.7 g
Sugars: 1.4 g
Dietary fiber: 11 g
Protein: 41.4 g
Cholesterol: 152.2 mg
Sodium: 495.2 mg
Grilled Corn on the Cob


Ingredients:
butter, fresh basil, fresh parsley, sea salt

Directions:
Soak corn in cold water for 20 minutes.  Meanwhile, melt the butter and combine with basil, parsely and salt.
Carefully peel back cornhusks to within 1 inch of bottoms; remove silk and "paint" butter on with a pastry brush.
Rewrap corn in husks and secure with kitchen string.  Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally.  Cut string and peel back husks.
Ancho Chile-Honey Glazed Salmon (Mesa Grill)


Ingredients:
honey, dried ancho chile powder, Dijon mustard, salmon fillets, canola oil, dried black beans, red onion, garlic cloves, chipotle chiles in adobo, ground cumin, water, salt, sour cream, creme fraiche

Directions:
Salmon:  Whisk together honey, ancho chili powder and mustard in a small bowl and season with salt and pepper.
Preheat nonstick saute pan over high heat. Brush salmon with oil on both sides and season with salt and pepper.
Place salmon in the pan, skin-side down and cook until golden brown and a crust has formed, about 2 to 3 minutes. Brush the top of the salmon with some of the ancho glaze, flip over, and continue cooking about 2 minutes longer, until a crust has formed and the salmon is cooked to medium.
Remove salmon from the pan, glazed-side up and brush with some more of the ancho glaze. Spoon some of the Spicy Black Bean Sauce onto a plate, drizzle with some of the Roasted Jalapeno Crema and set the salmon in the center, glazed-side up.
Black Bean Sauce:  Combine the beans, onion, garlic, chipotles and cumin in a medium saucepan; add cold water to cover by an inch. Bring to a boil, reduce heat and simmer until beans are tender. Add more water if the beans appear dry.
Using a slotted spoon, transfer mixture to a food processor. Add 1 cup of the cooking liquid and process until almost smooth; sauce should be a little chunky. Season with salt.
Roasted Jalapeno Crema:  Place crema and jalapenos in a food processor and process until smooth. Season with salt and pepper. Refrigerate for 30 minutes before serving.
Red Lego Cake


Ingredients:
eggs, water

Directions:
Prepare cake batter according to the directions on the box.  You will divide the batter between one 8x8" square baking pan AND 6 muffin tins (greased].  Bake for the recommended time and let cool for 10 minutes.  Remove carefully from pans.  Trim the top of the square cake so it will lay flat on your surface.  Also trim the tops of 4 of the cupcakes to make them flat.  Using some frosting as "glue" - place 4 cupcakes on the top of your square cake.  Place the frosting container in the microwave for 10 seconds.  Add food coloring and stir until completely combined and your color is even.  The frosting should be soft enough to pour over your cake for an even coating.  Pour slowly, starting with the four cupcakes and let the frosting drizzle of the entire cake.  (You may want to place wax papers until the sides of your cake for easier clean up.]  Now you should have a cute Lego cake!
You can also make a larger, rectangle cake using a 13x9" pan and all 6 cupcakes, but this takes more than one box of cake mix.