xiaoxl/recipe_data huggingface dataset:
Garlic Mashed Potatoes


Ingredients:
russet potatoes, unsalted butter, garlic cloves, sugar, half-and-half, water

Directions:
Place cut potatoes in colander.Rinse under cold water until water runs clear.Drain thoroughly.
Melt 4 tbsp butter in Dutch pot  over medium heat. Cook garlic and sugar,stirring ofter until sticky and straw color 3-4 minutes.Add potatoes
1 1/4  cup half and half,water,and 1 tsp salt to the pot and stir to combine.Bring to a boil,then reduce heat to low and simmer,covered and stirring occasionally,until potatoes are tender and most of liquid is absorbed 25-30 minutes.
Off heat ,add remaining butter to pot and mash pototoes until smooth.Using rubber spatula,fold in remaining half and half until liquid is absorbed and pototoes are creamy.Season with salt and pepper.
Moroccan Chicken & Egg Pie (Bisteeya/B'stilla)


Ingredients:
skinless chicken pieces, garlic cloves, salt, pepper, water, sweet unsalted butter, parsley, onion, saffron, ginger, salt, ground black pepper, turmeric, cinnamon sticks, lemon juice, eggs, sweet unsalted butter, phyllo dough

Directions:
Rinse the chicken & remove any fat. Crush the garlic & mix with the salt & pepper. Cover the chicken with the mixture & let marinate for 30 minutes.
Place the chicken in a large pot. Add the water, butter, parsley, onion, cinnamon sticks, & spices to the pan. Bring to a boil, then lower the heat, cover, & simmer for 1 hour.
Remove the chicken, cinnamon sticks, & any loose bones from the pan & set aside.
Boil the sauce rapidly, uncovered, until it is reduced to 1 1/2 cups, then add the lemon juice. Lower the heat until the sauce is simmering.
Beat the eggs until they are frothy & then add to the sauce. Stir continuously until the eggs are cooked. (They should become curdy, stiff, & dry.] Taste for salt & set aside.
Remove all the bones from the chicken. Then shred into 1 inch pieces.
Note: All the steps done until now can be prepared in advanced, even the day before.
Preheat the oven to 425 degrees. Thaw the phyllo dough for use later.
Heat 1/4 cup sweet butter until melted. When the foam subsides, clarify it by pouring the clear liquid butter into a small bowl & discard the milky solids.
Unroll the dough, keeping it under a damp towel to prevent it from drying out.
Fold 4 leaves in half & bake in the oven until crisp but not too brown, set aside.
Brush some of the clarified butter on the bottom & sides of a 9x13 cake pan. Cover the bottom of the pan with 2 pastry leaves.
Arrange 6 more leaves so that they cover half the bottom of the pan & half extend over the sides. (The entire bottom of the pan should be covered.] Brush the extended leaves with butter so they do not dry out.
Scatter pieces of chicken on the bottom of the pan so there is a thin layer. Layer some of the well-drained egg mixture on top of the chicken. Place the 4 crisp leaves on top of the egg layer.
Add another thin layer of chicken & then a thin layer of eggs (using all that is left].
Cover the layers with all but 2 of the remaining phyllo leaves, brushing each one very lightly with butter.
Fold the extended leaves over the top cover of the pie & brush lightly with butter. Put the remaining 2 leaves on top, lightly brush with butter, & fold these neatly under the pie (like tucking in sheets]. Brush the entire pie again with butter.
Bake the pie in the oven for 20 minutes (the top leaves will be golden brown].
Shake the pan to loosen the pie. Invert the pie onto a large, buttered baking sheet.
Brush top of the pie (which used to be the bottom] with more butter & return to the oven. Continue to bake for 10-15 minutes, or until golden brown.
Place a large serving plate over the pie, hold firmly & invert so the pie is on the plate. Serve hot -- .
Beef Salad Sandwich Filling
Category: salad
By Sarah Simmons

Like chicken salad, but with beef! A great way to use leftover roast beef or pulled beef. Even my kids like it, minus the onions. Chopping and mixing all the ingredients together in my manual food processor works really well and saves time. Serve on bread or in pita pockets.

Ingredients:
1 cup chopped cooked beef
2 stalks celery, chopped
1  carrot, diced
¼ cup chopped onion
3 tablespoons mayonnaise
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon garlic powder

Directions:
Stir beef, celery, carrot, onion, mayonnaise, salt, black pepper, and garlic powder in a bowl until thoroughly combined.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 227.9
Fat: 17.8 g
Saturated fat: 5 g
Carbohydrates: 3.4 g
Sugars: 1.6 g
Dietary fiber: 0.9 g
Protein: 13.2 g
Cholesterol: 45.7 mg
Sodium: 261.3 mg
Thai Shrimp With Coconut-Almond Rice


Ingredients:
water, light coconut milk, canola oil, medium shrimp, chili sauce, green onion

Directions:
Prepare rice according to the package directions, but replace half the water called for with coconut milk.
Heat the oil in a large skillet.  Add shrimp and cook 3-4 minutes until pink.
Add chili sauce and stir until heated through.
Stir almonds into cooked rice and top with shrimp mixture.
Garnish with onions.
Tuna Salad in Endive Leaves


Ingredients:
chunk light tuna, celery, red onions, green onions, pecan pieces, mayonnaise, vegan mayonnaise, sour cream, mustard, endive, cherry tomatoes

Directions:
Combine the fist 10 ingredients to make tuna salad. Refrigerate for a couple of hours or longer.
Scoop the tuna salad into endive leaves.
Garnish with cherry tomatoes and pea sprouts.
Infuse love and serve.
Bills Unbelievable Double Stuffed Potatoes


Ingredients:
idaho potatoes, sour cream, butter, cheddar cheese, parmesan cheese, garlic clove, paprika, pepper, dried basil, olive oil

Directions:
Bake potatos at 400 degrees until done.
While hot cut large opening on top and scoop out into a med large bowl.
Add each item while beating with a mixer.
Beat until fairly creamy with some small lumps and restuff in scooped out potato skin.
Reheat when you are ready and serve. It can be made a day ahead.
Its up to you but you can add finely chopped shrimp, lump crabmeat or chopped scallops.  You can even add them all.  You can add steak, veggies or ham. go crazy if you want.  Make sure you use high quality cheese. Oh if you need to add milk to hit the right consistency its OK.
JOE'S TASTY CHOPS


Ingredients:
brown sugar, ground ginger, soy sauce, ketchup, garlic, salt, pepper

Directions:
In a mixing bowl blend all ingredients.
Mix well until everything is blended together good.
Add chops to a gallon ziplock bag and pour the liquid mix inside the bag.
Seal bag and shake the bag around coating all sides of the chops very well.
Pour chops and liquid into crock-pot and set for 6 hours slow cook time.
After 6 hours chops should be tender falling off the bone, tasty and ready to serve with your favorite side dishes.
Note: To make a low calorie for diabetics use splenda in place of brown sugar,low-sodium soy sauce, all natural ketchup.
Tomato Vodka Cream Sauce


Ingredients:
olive oil, garlic cloves, crushed tomatoes, 2% evaporated milk, dried basil, dried oregano, vodka

Directions:
"Heat olive oil over medium heat and add garlic.  Cook for 2 minutes until softened, do not brown.  Add tomatoes, milk, and seasonings and simmer for 15 minutes, stirring occasionally.  Remove lid and add vodka and simmer for another 10 minutes, letting the sauce thicken slightly."
Carrot and Radish Salad With Feta Cheese


Ingredients:
carrots, radishes, feta cheese, parsley, lemon, olive oil, garlic cloves, black olives

Directions:
mix the carrots parsley and radishes together, mix lemon juice oil and garlic together pour over salad  toss., plate  top with cheese then olives.
Baked Maryland Lump Crab Cakes
Category: appetizers-and-snacks
By T. Kent

Having lived by the Chesapeake Bay on Kent Island, MD nearly my whole life, I was challenged to develop this authentic Maryland style crab cake about a year ago.  Many people claim to have the true Maryland crab cake, but this one uses all lump meat with almost no filler added and tastes incredible! Let me know what you think!

Ingredients:
¼ cup bread crumbs
1 teaspoon baking powder
1 teaspoon dried parsley
1 teaspoon mustard powder
⅛ teaspoon black pepper
2 teaspoons seafood seasoning, such as Old Bay™
1 tablespoon mayonnaise
2 tablespoons butter, melted
1 teaspoon Worcestershire sauce
¾ cup cholesterol-free egg product
1 pound lump crab meat

Directions:
Preheat oven to 375  degrees F (190 degrees C). Grease a baking sheet. Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended. Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet. Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 12 crab cakes

Calories: 91.7
Fat: 4.1 g
Saturated fat: 1.5 g
Carbohydrates: 2.5 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 10.8 g
Cholesterol: 34.4 mg
Sodium: 343.7 mg
Cheesy Corn Bake


Ingredients:
eggs, cheddar cheese, milk, green bell pepper, onions, Lawry's Seasoned Pepper

Directions:
In large bowl, combine all ingredients., Pour into ungreased 2-quart casserole., Bake in 350°F oven 1 hour., Let stand 10 minutes before serving.
Extra Soft Pumpkin-Chocolate Cheescake Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, brown sugar, white sugar, instant pudding mix, eggs, vanilla extract, pecans, walnuts

Directions:
Preheat oven to 350 degrees.  Sift the flour, baking soda and salt and set aside.
Using a large bowl, cream the butter, brown sugar and white sugar.  Add the pudding and mix well.  Add the eggs and vanilla and beat well.
Slowly add the flour mixture.  Do not overmix!  Just blend until all flour is incorporated.
Stir in pumpkin and chocolate chips.  Add nuts, if desired.
Drop cookies by spoonfuls onto un-greased cookie sheets.  (I find that using the non-stick tinfoil works really well with these!].
Bake for 10-12 minutes or until edges are golden brown.  Might take longer if you like big cookies!
Cold Tuna Noodles


Ingredients:
tuna in water, mushrooms, Miracle Whip, ketchup, onions, milk, chili powder

Directions:
Cook noodles according to package directions.
While noodles are boiling, whisk Miracle Whip, ketchup, milk, and chili powder together in a bowl to make the dressing.
Strain noodles and rinse to cool.
In a large bowl, combine dressing, tuna, peas, mushrooms, onions, and noodles.
Refrigerate for 1 hour before serving.
Chef John's Chocolate Lava Cake
Category: desserts
By Chef John

Legend has it that this dessert was the result of a major catering disaster. The dessert for this particular event was to be individual chocolate cakes, but someone took them out of the ovens too soon and the centers were not cooked enough and still liquefied. Well, there was no time to take them off the plates and bake them more, so the chef simply had his wait staff introduce the dessert as Chocolate 'Lava' Cake! Brilliant!

Ingredients:
butter as needed
2  egg yolks
2  eggs
3 tablespoons white sugar
3 ½ ounces chopped dark chocolate
5 tablespoons butter
4 teaspoons unsweetened cocoa powder
3 tablespoons flour
1 pinch salt
⅛ teaspoon vanilla extract

Directions:
Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish. Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored. Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes. Stir melted chocolate mixture into egg and sugar mixture until combined. Sift cocoa powder into the mixture; stir to combine. Sift flour and salt into the mixture; stir to combine into a batter. Stir vanilla extract into the batter. Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip. Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles. Refrigerate 30 minutes. Preheat an oven to 425 degrees F (220 degrees C). Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins. Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes. Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.

Prep time: 5 mins
Cook time: 25 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 393.7
Fat: 28.7 g
Saturated fat: 16.4 g
Carbohydrates: 32 g
Sugars: 9.7 g
Dietary fiber: 1 g
Protein: 6.9 g
Cholesterol: 241.2 mg
Sodium: 207.4 mg
Chicken and Cheese Stuffed Jumbo Shells
Category: meat-and-poultry
By ECHO2003

I came up with this based upon another recipe, but used things I had in the kitchen. It is a great alternative if your family or guests don't eat red meat!

Ingredients:
1 (12 ounce) package jumbo pasta shells
4  skinless, boneless chicken breast halves - cubed
1  onion, chopped
1  egg
1 cup dry bread crumbs
½ teaspoon dried oregano
½ teaspoon dried basil
salt and pepper to taste
8 ounces shredded mozzarella cheese
8 ounces shredded Cheddar cheese
1 (29 ounce) can tomato sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.  Separate shells and let stand, so they are not touching, on waxed paper or foil. In large skillet over medium heat, combine chicken, onion, egg and bread crumbs.  Cook until chicken is no longer pink.  Season with oregano, basil, salt and pepper.  Stir in three-quarters of the shredded mozzarella and cheddar; cook until cheeses melt. Fill shells with chicken mixture, using a tablespoon, and place in a 9 x 13 baking dish.  Cover the shells with the  tomato sauce and top with the reserved cheese.  Cover with foil and bake 45 minutes, or until lightly browned and bubbly.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 705.2
Fat: 25.1 g
Saturated fat: 13.4 g
Carbohydrates: 70.2 g
Sugars: 14.4 g
Dietary fiber: 4.9 g
Protein: 48.6 g
Cholesterol: 145.2 mg
Sodium: 1402.2 mg
Spinach and Pasta Salad


Ingredients:
linguine, basil pesto, fresh spinach leaves, fresh tomato, red onion, pine nuts, lemon juice, salt

Directions:
COOK linguine according to package directions.
Rinse and drain.
COMBINE pasta, spinach, tomato, onion and pine nuts in large bowl.
COMBINE pesto, lemon juice and salt in small bowl.
Add to pasta mixture; toss well.
Serve immediately or refrigerate.
Pork Chops Stuffed With Apples and Sage


Ingredients:
butter, yellow onion, celery, granny smith apple, mushroom, herb stuffing mix, chicken broth, fresh sage leaves, fresh parsley, salt, ground black pepper, olive oil

Directions:
Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients, Sauté 10 minutes or until vegetables are tender and liquid evaporates.
Remove from heat. Add stuffing mix and broth; stir until liquid is absorbed. Stir in sage, 2 tablespoons chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and ground red pepper. Let stand 20 minutes.
Preheat oven to 375°F Trim excess fat from each pork chop, and cut a slit in 1 side of each chop to form a pocket. Spoon stuffing mixture evenly into each pocket.
Combine remaining 4 tablespoons parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub both sides of stuffed pork chops evenly with 2 tablespoons oil, and spread parsley mixture evenly over chops.
Cook chops in remaining 2 tablespoons hot oil in a large nonstick skillet over medium-high heat, in batches, 2 minutes on each side or until browned.
Place on a lightly greased rack in a broiler pan. Add 1 cup water to bottom of broiler pan. Bake for 30 to 40 minutes. Let stand 5 minutes before serving.
Marinated Beet Salad


Ingredients:
beets, sugar, dry mustard, salt, vinegar, celery seed, onion

Directions:
Drain beets, reserving 1/2 c.
juice; set aside.
Combine sugar, dry mustard, and salt in a small saucepan; stir well.
Add beet juice and vinegar; bring to a boil over medium heat.
Remove from heat; stir in celery seeds.
Combine beets and chopped onion.
Add vinegar mixture, tossing gently.
Cover and refrigerate salad 8 hours or overnight.
Yield: 8-10 servings.
Super Duper Deviled Eggs


Ingredients:
eggs, green onions, pickle, celery seed, pickle juice, mayonnaise, paprika

Directions:
Peel the eggs, cut them in half, remove the yolk and place it in a seperate bowl.
To the yolk add the green onions, pickle, celery seed, Cajun seasoning and pickle juice, blend well.
Add enough mayonnaise to reach your desired consistency and taste (should be smooth and thick].
Add salt + pepper to taste and blend.
With a spoon, add the mixture to the eggs where the yolk used to be.
Sprinkle with paprika.
Italian Roast Turkey and Gravy


Ingredients:
fresh rosemary, garlic, prosciutto, olive oil, chicken broth, dry white wine, flour

Directions:
Pat the turkey dry inside and out.
Run your hands under the skin separating it from the breast & thighs.
Rub 3 tbsp of rosemary and 3 tablespoons of garlic under the skin over the breast & thighs.
Arrange half of the prosciutto under the skin over the breast & thigh.
Rub 1 tbsp rosemary & 1 tbsp garlic inside the cavity of the turkey.
Place 3 oz of prosciutto inside the cavity.
Cover the bird and refridgerate over night.
Preheat oven to 450°F.
Rub the outside of the bird with oil.
Place remaining garlic inside the bird , tie the legs together.
Roast turkey for 30 minutes, reduce temp to 325F continue roastiang until thermometer reads 180 inserted into the thickest part of the thigh Apprx 3hours].
Baste throughout the roasting time with the chicken broth, pouring a bit over at a time.
Remove bird to a platter & tent it with foil.
Pour the pan juices into a measuring cup, skim off the fat reserving 3 tbsps.
Set roasting pan over medium heat, add wine, bring to a boil scraping up the brown bits , pour wine into the measuring cup with the defatted pan juices.
In a sauce pan add the flour to the 3 tbsp of heated fat, stir until it has browned about 2 minutes.
Whisk in the pan juices, add 1/2 tsp rosemary.
Cook until thickened apprx 5 minutes.
Add the reserved 1 oz of Prosciutto.
Garnish Turkey with rosemary sprigs.
Not Exactly Ratatouille


Ingredients:
eggplants, sweet potatoes, carrots, potatoes, pimientos, capsicum, mushroom, chilies, sweet basil, garlic cloves, diced tomatoes, red wine

Directions:
Start by heating up your oven to 200 degrees Celsius.
Chop all the veggies up. The larger veggies should be in medallions and the chilies, pimientos, mushrooms and capsicum should be chopped into smaller pieces. I preferred to leave the Basil whole, but you can chop it if you prefer.
Add everything (except cheese] into a LARGE baking pan (we're talking big enough to roast a large chicken in for size].
Mix it all through as much as you are able to, just to get an even mix.
Cook, covered in the oven for approx 40 minutes.
Sprinkle the cheese over the veggies and put back into the oven.
Raise the temperature to full heat and cook uncovered for 5-10 minutes or until the cheese is melted.
Serve with fresh crusty bread as there will be quite a lot of liquid in this dish.
Tomato Gorgonzola Soup
Category: soups-stews-and-chili
By Jess

This is a very forgiving recipe. Don't worry if you have to modify the amounts or substitute a little. Try it with fresh tomatoes and basil in the summer! Serve in bowls or scoop out 8 inch round loaves of bread to make bread bowls.

Ingredients:
1 tablespoon olive oil
¼ large red onion, diced
½ cup red bell pepper, diced
2 cloves cloves garlic, minced
¼ cup Gorgonzola cheese, crumbled
4 ounces cream cheese, softened
¼ cup heavy cream
¼ cup milk
1 (14.5 ounce) can diced tomatoes
1 ½ cups tomato juice
2 teaspoons dried basil
1 teaspoon white sugar
¼ teaspoon ground white pepper

Directions:
Heat oil in a medium saucepan over medium heat. Add the onion, pepper, and garlic; cook and stir 4 to 5 minutes or until vegetables are soft. Add the cheeses, cream, and milk; heat mixture until cheeses melt and the mixture is simmering. Stir in the tomatoes (including their liquid), tomato juice, basil, sugar, and pepper. Continue to simmer mixture for 15 to 20 minutes while stirring constantly. Do not boil.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 277.4
Fat: 22.5 g
Saturated fat: 12.3 g
Carbohydrates: 13.7 g
Sugars: 8.7 g
Dietary fiber: 2.2 g
Protein: 7.2 g
Cholesterol: 64.3 mg
Sodium: 592.6 mg
Good Old Diner Meatloaf


Ingredients:
ground pork, beef broth, yellow onion, garlic cloves, Worcestershire sauce, egg, olive oil, salt, pepper, dried oregano, ketchup, brown sugar, Worcestershire sauce

Directions:
Preheat oven to 375 degrees.
In a large bowl, combine beef, pork, beef broth, onion, 1-2 tablespoons Worcestershire sauce, bread crumbs, egg, garlic, olive oil, salt, pepper and oregano.
Don't overmix, but combine it well (hands work the best].
Transfer meat to a shallow baking pan and shape into a loaf about 5 inches wide.
Bake for about 1 hour and 15 minutes.
While meatloaf is baking, combine ketchup, brown sugar and 1 tablespoon Worcestershire sauce in a small saucepan.
Bring to a boil, stirring occasionally.  Pour or spoon over the meatloaf (after the 1 hour, 15 minute baking time].  Bake for about 15 more minutes, until temperature reaches 160 degrees in the center of the meatloaf.
Let meatloaf rest 5-10 minutes in baking pan, then remove to a serving platter.
The drippings from the pan are obscene over mashed potatoes.
I've made this with all the beef/pork combo, all beef and even buffalo and beef combined.  It's always outrageous (we think].  Also,it is better with the beef broth, rather than the milk.
Mussels Pomodoro
Category: appetizers-and-snacks
By Chef and a Baker 

These mussels have a fresh tomato basil broth with white wine and lobster stock and a duck-fat grilled crostini.

Ingredients:
2 tablespoons olive oil
1 teaspoon minced shallots
1 teaspoon minced garlic
¼ cup dry white wine
¼ cup lobster stock
1 cup tomato sauce
12  mussels, cleaned and debearded
½  French baguette, halved lengthwise
1 teaspoon duck fat, or more as needed
1 bunch fresh basil leaves, sliced very thinly

Directions:
Heat olive oil in saucepan over medium heat. Add shallots and garlic; cook and stir until softened, 1 or 2 minutes. Pour in white wine, lobster stock, and tomato sauce. Increase heat to medium-high and bring to a simmer. Add mussels. Cover and cook until mussels open, 4 to 6 minutes. Discard any mussels that don't open. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Rub baguette with duck fat on cut sides. Place on a baking sheet and set under broiler. Broil until browned and crunchy, 1 to 2 minutes. Divide mussels between 2 serving bowls. Pour broth over mussels. Top with sliced basil. Serve with crunchy baguette.

Prep time: 10 mins
Cook time: 6 mins
Total time: 16 mins
Yields: 2 servings

Calories: 606
Fat: 20.8 g
Saturated fat: 3.4 g
Carbohydrates: 64.1 g
Sugars: 7.5 g
Dietary fiber: 4.5 g
Protein: 36 g
Cholesterol: 53.5 mg
Sodium: 1592.9 mg