xiaoxl/recipe_data huggingface dataset:
Easy Hamburgers With a Cajun Twist


Ingredients:
ground beef, black pepper, Worcestershire sauce, onion

Directions:
Combine all ingredients in large bowl & mix., Shape into 2-3 patties & place in pan or on grill., Top with extra seasoning if desired., Cook on medium-low heat until desired doneness, flipping occasionaly., Serve on buns with desired topping with fries.
Quick Alfredo Sauce
Category: side-dish
By distasi

This alfredo sauce is lower in fat than most, as it is made with half and half. This is delicious over pasta and is easy to make. You can also make it the day before and refrigerate it until ready to use. Serve with a Caesar salad, and you have a delicious meal done in less than an hour.

Ingredients:
¼ cup butter
¼ cup all-purpose flour
½ teaspoon garlic salt
2 cups half and half
2 cloves garlic, minced
1 tablespoon dried parsley flakes
⅓ cup grated Parmesan cheese

Directions:
Melt the butter in a saucepan over medium heat. Whisk the flour and garlic salt into the melted butter until the mixture is smooth. Slowly beat the half and half into the sauce until completely incorporated. Stir the garlic, parsley, and Parmesan cheese into the sauce, whisking continually. Bring the sauce to a simmer; cook, stirring regularly, until the sauce has thickened, 4 to 5 minutes. Use immediately or refrigerate.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 cups

Calories: 159.9
Fat: 13.7 g
Saturated fat: 8.6 g
Carbohydrates: 6.1 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 3.6 g
Cholesterol: 40.6 mg
Sodium: 230.9 mg
Blueberry Cupcakes with Blueberry Cream Cheese Frosting
Category: desserts
By Amber Olsen

Got a lot of fresh blueberries to use up? Make these gorgeous cupcakes!

Ingredients:
1 pound fresh blueberries
1 ½ cups sifted all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
½ cup unsalted butter, softened
1 cup white sugar
2  eggs
4 tablespoons whole milk
1 teaspoon vanilla extract
½ cup unsalted butter, softened
½ (8 ounce) package cream cheese, softened
½ teaspoon vanilla extract
3 cups powdered sugar, or more as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with 12 paper liners. Place blueberries into a pot and let simmer over medium heat until most of the water has evaporated from the fruit, stirring every few minutes, about 30 minutes total. Remove from heat and let cool, 20 to 30 minutes. Transfer to a blender or food processor and puree. Sift flour, baking powder, and salt together in a bowl. Cream butter in the bowl of an electric stand mixer and add sugar. Beat until light and fluffy. Add eggs, one at a time, until completely mixed. Scrape down the bowl. Mix in 6 tablespoons of blueberry puree, milk, and vanilla extract. Add dry ingredients and mix on low speed until incorporated. Scrape down the bowl and mix on low speed for 1 minute more. Fill the prepared cupcake tin evenly with batter using an ice cream scoop. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and place on a wire rack to cool completely. Beat butter, cream cheese, and vanilla extract together with an electric mixer. Add powdered sugar and mix in 1/4 cup blueberry puree, 1 tablespoon at a time, until frosting is smooth and spreadable. Frost cooled cupcakes.

Prep time: 30 mins
Cook time: 50 mins
Total time: 2 hrs 10 mins
Yields: 12 cupcakes

Calories: 446.8
Fat: 19.7 g
Saturated fat: 12.1 g
Carbohydrates: 65.8 g
Sugars: 51.3 g
Dietary fiber: 1.3 g
Protein: 3.8 g
Cholesterol: 81.9 mg
Sodium: 107.3 mg
Tilapia With Arugula, Capers, and Tomatoes


Ingredients:
cherry tomatoes, red pepper flakes, arugula, butter, fresh lemon juice, capers

Directions:
In a medium nonstick skillet, bring 1/4 cup water to a boil. Add tomatoes and red-pepper flakes; top with tilapia, and season with salt and pepper. Cover, and cook 3 minutes. Add arugula. Cover, and cook until tilapia flakes easily with a fork, about 2 minutes.
With a slotted spoon, transfer tilapia and vegetables to a plate (reserve skillet].
Make sauce: Off heat, add butter, lemon juice, and capers to skillet; swirl until butter has melted. Season sauce with salt and pepper. Serve tilapia over arugula and tomatoes; drizzle with sauce.
Caramel Frosting VI
Category: desserts
By BETHMCSHANE

This is an excellent caramel glaze frosting sprinkled with toasted pecans.  Makes enough frosting for a 9x13 cake.

Ingredients:
1 cup brown sugar
2 tablespoons all-purpose flour
3 tablespoons butter
¼ cup milk
1 teaspoon vanilla extract
⅓ cup toasted, chopped pecans

Directions:
In a shallow 6-inch saucepan, thoroughly mix brown sugar and flour. Stir in butter and milk, and cook over medium-high heat until mixture comes to a rolling boil. Boil exactly 1-1/2 minutes. Remove from heat.  Allow to cool 5 minutes. Beat with a wooden spoon until mixture begins to thicken. Mix in vanilla and continue beating until frosting is the consistency of thick honey, no more than 1 to 2 minutes. Immediately pour caramel frosting onto cooled cake and quickly spread with the back of a warm spoon before frosting begins to set up. Quickly sprinkle top of cake with toasted pecans. Frosting will set up completely in a few hours.

Prep time: 30 mins
Cook time: 5 mins
Total time: 40 mins
Yields: 1 frosting for 9x13 inch cake

Calories: 62.2
Fat: 2.6 g
Saturated fat: 1 g
Carbohydrates: 9.8 g
Sugars: 9.1 g
Dietary fiber: 0.2 g
Protein: 0.3 g
Cholesterol: 4 mg
Sodium: 13.9 mg
Skillet Macaroni and Cheese


Ingredients:
unsalted butter, salt, pepper, water, evaporated milk, elbow macaroni, cornstarch, sharp cheddar cheese, monterey jack cheese

Directions:
Melt butter in large nonstick skillet over medium-high heat.
Add bread crumbs, 1/4 t salt, and 1/4 t pepper and cook, stirring frequently, until deep golden brown, about 5 minutes.
Transfer to bowl and wipe out skillet.
Bring water, 1 1/4 cups evaporated milk, and 1/2 t salt to simmer in skillet over medium-high heat.
Add macaroni and cook, stirring often, until macaroni is al dente, 8-10 minutes.
Whisk remaining evaporated milk, cornstarch, and hot sauce in small bowl, then stir into skillet.
Simmer until slightly thickened, about 1 minute.
Off heat, stir in cheeses, one handful at a time, adding water as needed to adjust consistency.
Sprinkle with toasted bread crumbs.
Serve.
Traditional Meatloaf


Ingredients:
butter, onion, green pepper, garlic, eggs, ketchup, milk, Worcestershire sauce, Worcestershire sauce, salt, ground beef

Directions:
Melt butter in large non-stick skillet.
Add onion, pepper, and garlic.
Cook Uncovered until soft.
Meanwhile, beat eggs with fork in large bowl. Stir in 1/2 cup ketchup, milk, Worcestershire sauce, and salt.
Add onion mixture, meat, and bread crumbs.
Mix until all ingredients are well blended.
Shape into a loaf and place in a 9x5-inch pan.
Spoon on remaining ketchup.
Bake at 375°F for one hour and 15 minutes or until meat thermometer reads 155°F.
Let stand about 15 minutes before slicing.
Chipotle Lentil Tacos


Ingredients:
avocados, mangoes, red onion, cilantro, limes, sea salt, roma tomatoes, chipotle pepper, kale, cumin, chili powder, sea salt, tortillas

Directions:
Place the guacamole ingredients in a mortar and pestle and mash until your desired texture is reached. I like mine with some chunks in it. Set aside.
Heat 2 tbsp of oil in a large skillet on medium heat.
Add the tomatoes, and cook until they've lost their shape.
Stir in the lentils and kale. Cook until kale is tender, about 5 minutes.
Stir in the seasonings, and season with more sea salt to taste if necessary.
Fill each tortilla with the lentil filling, then top with mango guacamole.
Potato Soup With Green Chilies and Cheese


Ingredients:
onion, garlic clove, potatoes, flour, chicken broth, milk, mild green chilies, monterey jack cheese, colby, cheddar cheese, white pepper

Directions:
Heat oil in 3-quart pan over medim heat. Add onion and garlic; cook until onion is tender.
Stir in potatoes; cook one minute.
Stir in flour; continue cooking1 minute.
Stir in broth.
Bring to boil, stirring constantly.
Cover; reduce heat and simmer 20 minutes or until potatoes are tender.
Stir in milk, chilies and celery salt; heat to simmering.
Add cheeses; stir and heat just until cheese melts. DO NOT BOIL.
Add pepper to taste. Serve hot. Garnish with celery leaves.
Peanut Butter Chocolate Pretzel Sandwiches


Ingredients:
peanut butter, powdered sugar

Directions:
Stir powdered sugar and peanut butter together until combined. This will take some time and a little elbow grease but it will come together eventually.
Melt the chocolate chips. I put mine in a glass Pyrex measuring cup and microwave for 1 minute, stir, and microwave 30 seconds more.
Sandwich about 1t. of the peanut butter mixture between two pretzels.
Dip in melted chocolate (I use a fork to fish the pretzels out and bang off the excess chocolate].
Let set up for several hours (overnight is best]. Don't freeze as the peanut butter filling will cause the chocolate to sweat when they thaw out.
Jim's Famous Seafood Gumbo


Ingredients:
shrimp, frozen crab, flour, green onion, green pepper, celery, chicken broth, salt, pepper, ham hock, tomato paste, diced tomatoes, parsley, Worcestershire sauce, dry oregano, bay leaves, paprika, garlic powder, Tabasco sauce, frozen okra, file powder

Directions:
Thaw shrimp and crab if not using fresh.
In large saucepan, combine flour and oil.
Cook at medium low heat stirring for 30-40 minutes until dark red-brown.
Add onions, peppers, celery, broth, ham hock, tomato sauce, undrained tomatoes, parsley, worcestershire sauce, pickapeppa, oregano, bay leaves, paprika, garlic powder and Tabasco.
Bring to a boil, reduce heat, cover and simmer 1 hour.
Remove ham hock, cut off meat.
Chop meat and return to pan.
Skim off any fat.
Add oysters, shrimp and crab.
Continue cooking for 15 minutes.
Add okra, cook 5 minutes, remove from heat and let sit for 5 minutes.
Remove bay leaves.
Add file powder.
Tuna Tomato Casserole


Ingredients:
tuna, mayonnaise, onion, pepper, salt, plum tomatoes, cheddar cheese, mozzarella cheese

Directions:
Preheat oven to 375 degrees F.
Combine in a bowl, the tuna, mayonnaise, onion, salt and pepper.
After draining cooked noodles, return them to their pan.  Add the tuna mixture and mix to blend well.
Layer 1/2 of the noodle mixture in a 9x13-inch baking pan.  Top with 1/2 of tomatoes and 1/2 of cheese.  Press down lightly; repeat layers.
Bake in preheated oven 20 minutes or until bubbly.
Apple-Carrot Salad With Walnuts


Ingredients:
apples, carrot, lemon juice, walnuts

Directions:
Put all ingredients in medium bowl and mix together., Serve chilled or room temperature.
German Split Pea Soup


Ingredients:
extra virgin olive oil, bacon, onion, celery rib, carrot, celery root, kosher salt, flour, flat leaf parsley, fresh thyme, bay leaves, smoked ham hocks, fresh ground black pepper

Directions:
Place oil and bacon in a 6-qt. pot and cook over medium-high heat until crisp, about 6 minutes. Transfer bacon to paper towel with a slotted spoon; set aside. Add onions, celery, carrots, and celery root, season with salt, and cook, stirring occasionally, until soft, about 10 minutes. Stir in flour; cook for 3 minutes.
Tie parsley, thyme, and bay leaves together with kitchen twine; add to pot with peas, ham hocks, and 7 cups water. Bring to a boil over high heat. Reduce heat and simmer, covered, until peas are very tender, about 1 hour. Remove from heat. Discard herbs. Transfer hocks to a plate to let cool; pull off and chop the meat; discard fat, skin, and bones. Stir meat into soup, season with salt and pepper, and ladle soup into bowls.
Sprinkle with reserved bacon.
Cornish Splits
Category: bread
By Linda Jackman

Delicious!  This recipe originated in Cornwall, England.

Ingredients:
1 teaspoon active dry yeast
1 ¼ cups lukewarm milk
1 tablespoon white sugar
3 cups unbleached all-purpose flour
¼ teaspoon salt
2 tablespoons butter, melted and cooled

Directions:
In a small bowl, dissolve the yeast in the milk and add the sugar.  In another bowl, sift the flour and salt together and add the cooled melted butter. Add the yeast mixture to the flour mixture, and turn out onto a floured counter and knead until the dough is smooth and elastic.  Place the dough in an oiled bowl, cover with a clean towel and let rise in a warm, draft free place to 45 minutes. Turn dough out onto the freshly floured board and shape into 9 balls.  Place dough balls into a buttered and floured 9 inch square pan.  Let them sit, covered for another 15 minutes to rise again.  Preheat the oven to 425 degrees F (220 degrees C). Bake for 15-20 minutes until browned and puffed.  Split open and serve warm.

Yields: 9 rolls

Calories: 197.9
Fat: 3.7 g
Saturated fat: 2.1 g
Carbohydrates: 34.9 g
Sugars: 3 g
Dietary fiber: 1.2 g
Protein: 5.6 g
Cholesterol: 9.5 mg
Sodium: 97.7 mg
Easy Savoy Cabbage
Category: side-dish
By Lena

I love savoy cabbage and we serve it as a side to almost anything. This is one of my favorite ways to make it, quick and easy with a little butter and cream.

Ingredients:
1 head savoy cabbage, sliced
3 tablespoons butter
¼ cup heavy whipping cream, or to taste
salt and freshly ground black pepper to taste
⅛ teaspoon ground nutmeg, or to taste

Directions:
Place savoy cabbage in a pot, cover with cold water, and bring to a boil. Cook for 1 minute, remove from heat, and drain. Rinse under cold water. Squeeze savoy cabbage as dry as possible with your hands. Melt butter in a pot and add savoy cabbage. Add cream and season with salt, pepper, and nutmeg. Cook until cabbage is soft and creamy, 2 to 4 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 188.9
Fat: 14.4 g
Saturated fat: 9 g
Carbohydrates: 14.2 g
Sugars: 5.2 g
Dietary fiber: 7 g
Protein: 4.9 g
Cholesterol: 43.3 mg
Sodium: 168.8 mg
Mini Meatball Soup With Broken Spaghetti and Escarole


Ingredients:
milk, flat leaf parsley, parmigiano-reggiano cheese, onions, garlic cloves, egg, olive oil, butter, onion, nutmeg, escarole, parmesan cheese

Directions:
Preheat oven to 400*F.
In a large bowl, season meat with salt and pepper.
In a small bowl, moisten Panko with milk and then add to meat.
Add parsley, cheese, grated onion, 2 cloves chopped garlic, egg and a fat drizzle of olive oil to meat bowl, and mix well with your hands to combine.
Roll walnut-sized meatballs and bake until crisp and cooked through, about 12-15 minutes.  (I used a spring release cookie dough scoop].
In soup pot over medium--high heat, add butter and melt.  Add uncooked pasta and toast until fragrant and toasty; season with salt and pepper.  Remove spaghetti and reserve.
Add olive oil, a turn of the pan, and add chopped onions, 2 cloves sliced garlic and season with salt and pepper.  Cook to tender, 10 minutes.
Add escarole and wilt; season with nutmeg, salt and pepper.
Add stock and cheese rind and bring soup to a low boil.
Add pasta back to soup and cook to tender.
Add mini meatballs and serve.
Barilla Vegetable Penne


Ingredients:
penne, extra virgin olive oil, leek, fennel, grape tomatoes, roasted pistachios

Directions:
Season the butternut squash with 1 tablespoon of olive oil, salt and pepper and roast in the oven at 425° for 15 minutes. Meanwhile, sauté leeks in remaining oil until they turn golden. Add fennel and grape tomatoes and cook over high heat for 3 minutes.
Season with salt and pepper, stir in roasted butternut squash. Cook pasta according to the package instructions, but drain 2 minutes early, reserving 1/2 cup of cooking water.
Toss pasta for 2 minutes with veggie sauce and cooking water. Remove from heat and top with pistachios.
Halvah Shortbread


Ingredients:
butter, tahini, salt, brown sugar, pecans, walnuts, pecan halves, walnut halves

Directions:
Preheat the oven to 375°F.
With a food processor, or by hand, cream the butter with the tahini.
Add the salt and brown sugar. Blend until smooth.
Sprinkle in the flour, blending well.
Mix in the chopped nuts.  The dough will be very stiff.
Lightly butter 2 7-inch pie plates or shallow baking pans.
Press the dough to evenly cover the bottom and sides of the pie plates so that the thickness is not more than 1/4 inch.
Press a few whole nuts into the surface to decorate.
Bake the shortbread for 15 minutes and then check it frequently, every couple of minutes, and remove it from the oven as soon as the edges are golden brown.
Be careful not to overbake.
While it's still warm, cut each shortbread into 8 or 10 wedges in the pan; don't wait until it's cool or it will crumble.
Pepperoni Pizza Topped Potatoes


Ingredients:
baking potatoes, olive oil, onion, green bell pepper, garlic, tomatoes, water, mozzarella cheese

Directions:
Pierce potatoes with a fork arrange in a circle in the microwave and microwave for 16 min or until done (fork tender].  Turn after 8 minutes.  Let stand 5 minute
While the potatoes cook heat oil in a large nonstick skillet over med-high heat. Add onion, bell pepper, and garlic; stir fry for 5 minute Add pizza sauce, pepperoni, and red pepper; reduce heat and simmer 3 minute Stir in tomatoes and water; simmer 3 minute
Split potatoes open; fluff the pulp. Spoon pepperoni mixture on top and then top with cheese.
Roasted Cauliflower "Rice"
Category: fruits-and-vegetables
By Dana Sterling

Cauliflower rice is a great low-calorie dish to have in your arsenal especially if you are eating low-carb. Super low in carbs, yet such a satisfying dish you will forget it's made from a vegetable and not a grain. There are two reasons I opted for roasted riced cauliflower in place of sauteed: 1) more flavor and 2) better texture.

Ingredients:
cooking spray
2 heads   cauliflower, cut into 1/2-inch pieces
1 ½ tablespoons avocado oil
¾ teaspoon salt, divided

Directions:
Preheat oven to 450 degrees F (230 degrees C). Line 3 baking sheets with aluminum foil and lightly spray with cooking spray. Fill a food processor 1/4 of the way with cauliflower pieces. Pulse 8 to 12 times until cauliflower is the size of rice grains. Transfer to a large bowl. Repeat with remaining cauliflower pieces. Drizzle avocado oil over cauliflower "rice"; toss until well-distributed. Spread 2 1/2 cups of the rice in an even layer on each lined baking sheet. Roast rice until golden, about 16 minutes. Remove from oven, stir well, and spread out again. Return to oven and roast for 6 minutes. Remove from oven, stir well, and spread out again. Continue roasting until browned, about 5 minutes more. Season each sheet of roasted rice with 1/4 teaspoon salt and place in a large container.

Prep time: 20 mins
Cook time: 27 mins
Total time: 47 mins
Yields: 8 servings

Calories: 59.4
Fat: 2.8 g
Saturated fat: 0.3 g
Carbohydrates: 7.6 g
Sugars: 3.5 g
Dietary fiber: 3.6 g
Protein: 2.8 g
Sodium: 261.1 mg
Lemon Pudding Cake


Ingredients:
white sugar, salt, butter, plain flour, lemon peel, milk

Directions:
Combine sugar, salt and butter.
Stir in flour, then lemon peel and lemon juice.
Combine milk and egg yolks; add to lemon mixture. Fold in stiffly beaten egg whites.
Pour into lightly oil sprayed 8x8 inch baking pan and set pan in another pan of hot water.
Bake at 350 degrees F. for 40 minutes until top is light brown.
Apricot Lentil Soup
Category: soups-stews-and-chili
By Karena

Lentil soup with a sweet-tangy twist. This is great with a warm piece of black bread slathered with creamy butter.

Ingredients:
3 tablespoons olive oil
1  onion, chopped
2 cloves garlic, minced
⅓ cup dried apricots
1 ½ cups

5 cups chicken stock
3  roma (plum) tomatoes - peeled, seeded and chopped
½ teaspoon ground cumin
½ teaspoon dried thyme
salt to taste
ground black pepper to taste
2 tablespoons fresh lemon juice

Directions:
Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes. Stir in tomatoes,  and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes. Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 263.2
Fat: 7.4 g
Saturated fat: 1 g
Carbohydrates: 37.2 g
Sugars: 6.6 g
Dietary fiber: 16 g
Protein: 13.2 g
Sodium: 6.6 mg
Graham's Low Sugar Orange Almond Bundt Cake


Ingredients:
cake flour, whole wheat pastry flour, baking powder, baking soda, salt, Splenda granular, cream of tartar, sugar, light olive oil, egg substitute, plain fat-free yogurt, vanilla extract, orange zest

Directions:
Heat oven to 350ºF with rack in center of oven.  Coat a 9" bundt pan with cooking spray then dust lightly with flour.
In a medium bowl, combine by whisking the flours, baking powder, baking soda, salt, Splenda and almonds.
In another bowl, whip the egg whites until foamy then add the cream of tartar.  Beat until soft peaks form then add the sugar.  Continue beating until stiff peaks form.  Set aside.
In yet another bowl, a large one this time, combine the oil, egg substitute, yogurt, vanilla, orange zest and juice.  Gently stir in the flour mixture.  Stir a spoonful of the whipped egg whites into the batter to lighten then fold in the remaining.
Pour into prepared pan and bake for 25 minutes or until cake is springy to the touch and a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes before depanning & cooling completely on a rack.
Sticky Garlic Curry Chicken


Ingredients:
honey, sugar, lemon juice, dry mustard, curry powder, garlic, chicken

Directions:
Mix all sauce ingredients together in a small bowl.
Pour over chicken for the last 30 minutes of roasting, or if using other cooking method, use like you would bbq sauce.
Baste often.
Serve when chicken is cooked through and glaze is golden and bubbly.
Cook time does not include initial cook time for chicken.
Turkish Feta Burgers


Ingredients:
lean ground beef, salt, pepper, cumin, feta cheese, of fresh mint, cucumber, red onion, fresh tomato, fresh basil leaf, fresh spinach leaves

Directions:
In a bowl, combine ground beef, salt, pepper and cumin. Divide into 4 portions. Flatten feta cubes and sprinkle with mint. Form 4 meat patties with feta and mint buried inside of each one.
On an oiled skillet, cook patties over medium-high heat for 12 to 14 minutes, turning once or until no longer pink inside.
Place each patty on a warm pita (few seconds in the microwave should do it] and garnish as desired.
Buckeye Candy - Oh-Io!


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

Directions:
In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
Press a toothpick into the top of each ball (to be used later as the handle for dipping] and chill in freezer until firm, about 30 minutes.
Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.