xiaoxl/recipe_data huggingface dataset:
Turkey & Ricotta Meatballs from Small Victories


Ingredients:
whole canned tomatoes, olive oil, garlic cloves, kosher salt, fresh basil leaf, fresh Italian parsley, whole milk ricotta cheese, parmesan cheese, ground turkey

Directions:
Pour the contents of the tomato cans into a large bowl (set the cans aside] and crush the tomatoes with your hands (this is a messy but fun job, and a very good one for children]. Rinse one of the cans with about 1/4 cup [60 ml] water, pour it into the second can and swish it around to get all the excess tomato out of the cans, and then pour the water into the tomato bowl.
In a large saucepan or pot over medium-high heat, warm 3 Tbsp of the olive oil, add the sliced garlic, and cook, stirring, until it begins to sizzle, about 1 minute. Add the tomatoes and a very large pinch of salt and bring to a boil. Lower the heat and let the sauce simmer, stirring every so often, until it is slightly reduced and has lost any tin-can taste, about 30 minutes.
Meanwhile, preheat your oven to 425°F [220°C]. Line a baking sheet with aluminum foil. Drizzle 2 Tbsp olive oil on the baking sheet and use your hands to rub it over the entire surface of the sheet. Set aside.
In a large bowl, combine the minced garlic, basil, parsley, ricotta, Parmesan, turkey, and 1 Tbsp salt. Blend everything together gently but authoritatively with your hands (they’re the best tool for the job] until well mixed. Then, use your hands to form the mixture into golf ball–sized meatballs; the mixture will be sticky, so wet your hands with a bit of water to help prevent the meat from sticking to them. Transfer the meatballs to the prepared baking sheet as you form them (it’s okay if they are touching a little]. Drizzle the meatballs with the remaining 2 Tbsp olive oil and roast until they’re browned and firm to the touch, about 25 minutes.
Use tongs or a slotted spoon to transfer the meatballs to the simmering sauce (discard whatever juice and fat is left on the baking sheet]. Cook the meatballs for 10 minutes in the sauce (they can be left in the gently simmering sauce for up to 1 hour] and serve.
SPIN-OFFS.
FOR SAUSAGE AND RICOTTA MEATBALLS, instead of ground turkey, use 2 lb [910 g] of your favorite sausage meat. Just take it out of its casings and proceed as directed. I like using half sweet and half spicy Italian sausage.
FOR A SLIGHTLY MOROCCAN RIFF, use ground lamb instead of turkey and finely crumbled feta instead of Parmesan. Leave out the ricotta. Add a handful each of toasted pine nuts and raisins to the mixture, and use mint instead of basil. Add a cinnamon stick to the tomato sauce (remove it before serving the meatballs].
Recipe courtesy of Small Victories by Julia Turshen, buy the book here: https://www.amazon.com/Small-Victories-Recipes-Hundreds-Triumphs/dp/1452143099.
Blueberry Banana Nut Bread
Category: bread
By Bratz

Delicious and moist. It's more like a cake than a bread. Looks as good as it tastes and easy to make. Also great with a little spread of lemon curd.

Ingredients:
1 ½ cups fresh blueberries
2 tablespoons cake flour
½ cup steel-cut oats
½ cup chopped pecans
1 ½ cups cake flour
3 tablespoons cake flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup white sugar
½ cup brown sugar
¼ cup Greek yogurt
¼ cup applesauce
2  eggs
1 teaspoon vanilla extract
1 cup mashed banana
2 tablespoons cold butter
¼ cup brown sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 4 1/2x8 1/2-inch loaf pan. Stir and coat blueberries with 2 tablespoons cake flour in a bowl. Mix coated blueberries, oats, pecans, 1 1/2 cups plus 3 tablespoons cake flour, baking soda, and salt in a bowl. Beat white sugar, 1/2 cup brown sugar, Greek yogurt, and applesauce together in a large bowl until light and fluffy. Add eggs, one at a time; beat after each addition. Add vanilla extract and mashed banana; beat lightly until well blended. Stir blueberry-flour mixture into yogurt mixture until just moistened. Spoon batter into prepared pan. Cut butter into 1/4 cup brown sugar in a small bowl until crumbly; sprinkle over batter. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 55 minutes. Cool in the pan for 15 minutes; remove from pan and cool on wire rack for 1 hour.

Prep time: 20 mins
Cook time: 55 mins
Total time: 2 hrs 30 mins
Yields: 12 servings

Calories: 265.1
Fat: 7.2 g
Saturated fat: 2.1 g
Carbohydrates: 46.8 g
Sugars: 22.4 g
Dietary fiber: 2.5 g
Protein: 4.7 g
Cholesterol: 37 mg
Sodium: 184.8 mg
Pumpkin Oatmeal Muffins


Ingredients:
oats, all-purpose flour, brown sugar, baking powder, cinnamon, nutmeg, clove, sea salt, baking soda, canned pumpkin, applesauce

Directions:
Blend the oats in a blender or food processor, until they are tiny crumbs.
In a big bowl, mix first 9 ingredients.
In a measuring container mix the last 3 ingredients.
Stir the wet mix into the dry mix until moistened.
Fill muffin tin and bake at 400F for 25 minutes. It is done when a toothpick inserted in the middle comes out clean.
This recipe makes 6 big muffins.
Spinach Stuffed Turkey Meatloaf
Category: trusted-brands-recipes-and-tips
By Quaker®

This turkey meatloaf is filled with a spinach-mushroom mixture and topped with shredded mozzarella cheese for a delicious weeknight meal.

Ingredients:
1 cup coarsely chopped mushrooms
¼ cup chopped onion
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ cup shredded part-skim mozzarella cheese, divided
¼ cup grated Parmesan cheese
1 pound 99%-lean ground turkey breast
¾ cup Quaker® Oats (Quick or Old Fashioned, uncooked)
½ cup fat-free milk
1  egg white, lightly beaten
1 teaspoon dried Italian seasoning blend
½ teaspoon salt  (Optional)
¼ teaspoon black pepper

Directions:
Heat oven to 375 degrees F. Lightly spray medium skillet with cooking spray. Cook mushrooms and onion in skillet over medium-low heat 4 minutes or until onion is tender; remove from heat. Add spinach, 1/4 cup mozzarella cheese and Parmesan cheese; mix well. Set aside. In large bowl, combine turkey, oats, milk, egg white, Italian seasoning, salt and pepper; mix lightly but thoroughly. Spoon 2/3 of turkey mixture lengthwise down center of 11 x 7-inch glass baking dish. Form a deep indentation down middle of turkey; fill indentation with reserved spinach mixture. Top with remaining turkey, forming a loaf. Seal edges to completely enclose spinach filling. Bake 30 to 35 minutes or until thermometer registers 170 degrees F and juices show no pink color. Remove from oven; sprinkle with remaining mozzarella cheese. Return to oven 1 to 2 minutes or until cheese melts. Let stand 5 minutes before slicing.

Prep time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 192.2
Fat: 3.9 g
Saturated fat: 1.9 g
Carbohydrates: 11.3 g
Sugars: 1.9 g
Dietary fiber: 2.3 g
Protein: 27.9 g
Cholesterol: 63.9 mg
Sodium: 397.1 mg
Alfredo Chicken and Biscuits


Ingredients:
fresh broccoli, fresh carrots, onion, olive oil, alfredo sauce, biscuit mix, milk, dill weed

Directions:
In a large skillet, saute the broccoli, carrots, and onion in oil until crisp tender.
Stir in the chicken and Alfredo sauce; heat through.
Transfer to a lightly greased 8-in. square baking dish.
In a small bowl, combine the baking mix, milk and dill just until moistened.
Drop by rounded tablespoonfuls onto chicken mixture.
Bake, uncovered, at 400 degrees for 18-22 minutes or until bubbly and biscuits are golden brown.
Cilantro Lime Grilled Tofu


Ingredients:
extra firm tofu, honey, olive oil, lime juice, garlic cloves, fresh cilantro, cumin powder

Directions:
Press tofu well and slice into 8 thick slabs.
Whisk together remaining ingredients.
Coat tofu in marinade.
Marinate in the refrigerator for at least two hours, and up to overnight.
Tofu tends to stick to grills, so prepare your barbecue with a non-stick cooking spray or by rubbing it with oil.
Grill over a pre-heated grill for 6-7 minutes on each side, until browned, brushing occasionally with extra marinade.
Smoky Southwestern Pork Chops With Honey Sauce


Ingredients:
liquid smoke, chili powder, cumin, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, honey

Directions:
Preheat oven to 375°F.
Arrange pork chops onto a medium baking sheet.  Rub with liquid smoke and set aside.
In a small bowl, combine chili powder, cumin, paprika, garlic powder.
onion powder, salt, black pepper and cayenne pepper.
Season both sides of pork chops.
Roast uncovered for 15 minutes.  Remove chops from oven and turn.  Return to oven for 10 minutes.  Remove from oven, drizzle with honey (or maple syrup] and return to oven for another 5 minutes.
Serve hot with sauce from the bottom of the pan spooned over top.
Thai Noodles
Category: world-cuisine
By Sharon

A spicy Thai noodle dish with chicken and vegetables.

Ingredients:
½ pound dried rice noodles
1 pound skinless, boneless chicken breast halves
1 dash soy sauce
1  green bell pepper, sliced
1  red bell pepper, sliced
1  cucumber, coarsely chopped
1  carrot, grated
10  mushrooms, halved
1  onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 ½ tablespoons red chile sauce
¾ cup peanut sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds

Directions:
Cook rice noodles according to package directions. Slice chicken breasts into strips.  Marinate in soy sauce for about 1/2 hour. In a large saucepan or wok, heat sesame oil over medium heat.  Cook chicken until no longer pink.  Add garlic, ginger, and onions; cook until onions are tender.  Add mushrooms and cucumbers; cook until mushrooms are tender.  Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce.  Heat through. Toss cooked rice noodles with saute.  Garnish with sesame seeds.

Yields: 4 servings

Calories: 570.8
Fat: 18.5 g
Saturated fat: 3.6 g
Carbohydrates: 65.4 g
Sugars: 5.3 g
Dietary fiber: 5.4 g
Protein: 36.9 g
Cholesterol: 65.9 mg
Sodium: 371.7 mg
Raisin Sheet Cake


Ingredients:
raisins, boiling water, butter, margarine, sugar, eggs, all-purpose flour, ground cinnamon, baking soda, salt, confectioners' sugar, butter, margarine, milk

Directions:
In a small bowl, soak raisins in boiling water for 5 minutes.
Drain, reserving 1 cup liquid; set raisins and liquid aside.
In a large mixing bowl, cream butter and sugar.
Add eggs and mix well.
In another bowl, combine flour, cinnamon, baking soda and salt; add to creamed mixture alternately with the reserved raisin liquid.
Fold in raisins by hand.
Pour into a greased 15" x 10" x 1" pan.
Bake at 375F for 15-20 minutes, or until a toothpick comes out clean.
Cool for 5 minutes.
Meanwhile, combine glaze ingredients in a small bowl.
Pour over warm cake, and spread evenly.
When cool, cut into bars.
Smoked Salmon Crostini


Ingredients:
English cucumber, Dijon mustard, fresh dill, fresh dill, brown sugar, capers, French baguettes, olive oil, smoked salmon

Directions:
Reserving some small sprigs of dill for garnishing the crostini, in a bowl, mix the mustard, dill, sugar and capers until they are well-combined, and set aside.
Heat the grill, brush the French bread slices on both sides with the olive oil,  place on the grill and grill them until they are lightly browned on both sides, turning them once, about 2-3 minutes.
Spread about 1 teaspoon of the mustard mixture onto each of the toasted bread slices; add a couple of slices of cucumber, top with the smoked salmon and garnish with the reserved sprigs of fresh dill.
Chef's Notes: The cucumber, mustard mixture and toasted bread can all be prepared ahead of time. Chill the cucumbers and the mustard mixture; and assemble the crostini just before serving.
Zucchini and Basil Soup


Ingredients:
yellow onions, olive oil, potatoes, zucchini, salt, fresh ground black pepper, basil leaves, garlic cloves, lemon juice, basil, lime

Directions:
Sauté the onion in a large (preferably non-stick] pan over a gentle heat until softened but not browned; add the potatoes and cover and cook over a gentle heat.
Cut the ends from the zucchinis and cut into thick slices; add to the pan and add salt and freshly ground pepper to taste and cook, covered, for about 5 minutes, stirring occasionally.
Add the vegetable stock and bring to the boil; simmer, covered, for about 10 minutes or until the zucchini is very tender.
Stir in the basil and the garlic and simmer for another 5 minutes.
Remove from the heat and cool slightly; then blend the soup in a blender or food processor.  An immersion blender is undoubtedly the easiest way to do this.
Reheat the blended soup and stir in the lemon juice.
Serve with a dollop of cream or Greek yoghurt and a sprinkling of finely chopped parsley, shredded basil or a thin slice of lime in each bowl.
NOTES:  If you don't like lemon, this can be omitted.  I really recommend using Greek yoghurt rather than cream; it's just so deliciously creamy!  When making this soup, I've used my Vegetable Stock Recipe #135453.
Easy and Tasty Apple Cake With Crumb Topping


Ingredients:
butter, sugar, eggs, flour, baking powder, cinnamon, apples, graham crackers, cinnamon

Directions:
In a big bowl cream butter, sugar and vanilla sugar for 8 minutes. Then beat in each egg for 30 seconds.
In a second bowl combine flour, baking powder and cinnamon. Add this to the butter egg mixture and mix in well. Dough will be thick, but if it seems too thick, add in a splash or two of milk.
Pour dough into a well greased spring-form pan (26 cm/10 inch in diameter] and spread it out evenly using the back of a spoon.
Arrange apple slices (peel facing up] in circles on top pressing them into the dough about half way.
Make the crumb topping by crushing the cookies and combining them with the cinnamon and chilli pepper. Sprinkle this on top of the apple slices.
Bake in the pre heated oven at 175°C/350°F for 40-50 minutes or until nicely browned on top and tester inserted in the centre comes out clean. If the cake threatens to get too brown, cover it with a baking paper.
Best Buttermilk Biscuits
Category: bread
By Carol Reese Hardbarger

This recipe makes fluffy, light, and tasty biscuits.

Ingredients:
2 ¼ cups self-rising flour
¼ teaspoon baking soda
½ cup butter-flavored shortening (such as Crisco®)
1 cup buttermilk

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle. Cut biscuits out with biscuit cutter and transfer to a baking sheet. Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 1 dozen biscuits

Calories: 170
Fat: 9.3 g
Saturated fat: 2.4 g
Carbohydrates: 18.4 g
Sugars: 1 g
Dietary fiber: 0.6 g
Protein: 3 g
Cholesterol: 0.8 mg
Sodium: 345.3 mg
Nangka Pisang Goreng


Ingredients:
banana, glutinous-rice flour, plain flour, cinnamon, egg, water, salt, brown sugar, canola oil

Directions:
put the fresh jackfruit with little water and dash of cinnamon in a blender.
puree smoothly.
mix the jackfruit puree with flour, bit of water, egg, salt & brown sugar to make a pasty batter.
slice the banana into bite size pieces.
dip and cover the banana slices with batter.
deep fry in canola oil until golden brown.
use absorbent napkins to remove excess oil.
serve warm.
Peanutty Caramel Bars


Ingredients:
water, peanut butter, salted peanuts, butter

Directions:
In a large bowl, heat caramels, water and 1/2 cup peanut butter on high for 1 minute, stir. Microwave 1-2 minutes longer or until melted.
Add cereal and peanuts; stir until coated.
Spread into a greased 13x9x2-in pan; set aside.
In another bowl, heat chips, butter and remaining peanut butter on high for 30-60 seconds or until melted.
Spread over cereal mixture. Chill before cutting.
Red Currant Jelly Thumbprint Cookies


Ingredients:
butter, brown sugar, eggs, vanilla, all-purpose flour, salt, walnuts, red currant jelly

Directions:
In large bowl of an electric mixer, beat butter and sugar until creamy.
Separate eggs.
Place whites in a small bowl, lightly beat; set aside.
Add egg yolks and vanilla to butter mixture.
Beat well.
In another bowl, stir together flour and salt.
Gradually add flour & salt to butter mixture, Blending thoroughly.
With your hands, roll dough into balls about 1-inch diameter.
Dip each ball in eggs whites, then roll in finely chopped walnuts to coat.
Place on greased baking sheets,spacing 1 inch apart.
With your thumb or the tip of a spoon (I use my thumb], make an indentation inthe center of each ball.
Neatly fill each indentation with 1/4 teaspoon jelly or jam.
(If using icing fill each cookie after baking.] Bake in a 375° oven for 12-15 minutes or until lightly browned.
Let cool on baking sheets for about 1 minute, then transfer to rack and let cool completely.
This is when I fill each with icing.
Raspberry Iced Tea


Ingredients:
"tea bags"

Directions:
Fill Coffee maker with water to 12 cups.
Put all 5 tea bags in bottom of pot.
Brew the water.
Shut warming plate off and allow pot to steep 5 minutes with teas bags in it.
Remove tea bags.
Pour into 2 quart sized pitcher.
Add enough water to fill to 2 quarts.
Add 1 tub of Crystal Light to pitcher and stir.
Refrigerate until cold or serve over ice when ready to enjoy.
If you like to garnish, add fresh raspberries to each glass and maye a thin slice of lemon.
Apple Cider Syrup


Ingredients:
sugar, cornstarch, ground cinnamon, apple cider, lemon juice, butter, margarine

Directions:
In a small saucepan stir together the sugar, cornstarch, and cinnamon.
Then stir in the apple cider or juice and lemon juice.
Cook and stir the mixture over medium heat till the mixture is thickened and bubbly.
Then cook and stir for 2 minutes more.
Remove the saucepan from the heat and stir in the butter or margarine till melted.
Makes about 1 1/3 cups.
Lime Soup With Chicken


Ingredients:
olive oil, green pepper, red onion, garlic clove, sea salt, ground cumin, oregano leaves, ground cinnamon, ground cloves, plum tomatoes, reduced-sodium chicken broth, lime, limes, juice of, fresh cilantro, avocado, cilantro

Directions:
Heat oil in large stockpot over medium-high, until oil faintly smokes. Add pepper and onion. Cook, stirring occasionally until soft but not brown, 3-4 minute.
Add garlic, cook, stirring 1 minute Add salt, cumin, oregano, cinnamon and cloves; cook, stirring 1 minute Add tomatoes, stock, sliced lime and cilantro; simmer 10 minute.
Add juice of 2 limes to soup. Add chicken. Season to taste with salt and pepper. Bring back to simmer.
Ladle into warmed bowls. Garnish with avocado and cilantro.
Easy Steak Diane


Ingredients:
garlic, black pepper, butter, spring onions, Dijon mustard, Worcestershire sauce, brandy, fresh parsley

Directions:
Lay each steak between 2 sheets of plastic wrap and flatten with a rolling pin, until about 1 1/2 cm thick.
Remove from plastic and spread the garlic over both sides of each steak and grind over the pepper.
Heat half the butter in a frying pan, cook the steaks over high heat for 1 minute to seal each side, turning only once.
Cook a further 1-4 minutes  on each side (depending how you like your steak cooked] Remove from pan; cover and keep warm.
Heat remaining butter in the pan; add the onions and cook 1 minute, add mustard, worcestershire sauce and brandy.
Stir to dislodge any crusty bits from base of pan.
Stir in the cream; simmer for about 3 minutes, or until slightly reduced, stir in parsley.
Return steaks to pan until just heated through.
Serve immediately with the sauce.
So Simple Chili Con Carne


Ingredients:
lean ground beef, onion, garlic, olive oil

Directions:
Fry onion and garlic in olive oil until onion goes clear., Add mince and brown., Add condensed tomato soup and beans in chili sauce, mixing in well., Place lid on and let simmer about 30 minutes., Serve with:, •Rice., •Nachos, sour cream and avocado., •Baked potato., and with grated cheese.
Tequila Lime Chicken from Applebee's


Ingredients:
chicken breasts, cheddar cheese, monterey jack cheese, tortilla chips, water, lime juice, garlic, liquid smoke flavoring, salt, ginger, mayonnaise, sour cream, milk, tomatoes, white vinegar, onion, dried parsley, Tabasco sauce, salt, paprika, dill weed, cayenne pepper, cumin, chili powder, garlic powder, black pepper

Directions:
Marinate 2-3 hours.
For mexi-ranch blend all ingredients in blender.
Grill chicken on outdoor or indoor grill. When done, place in casserole dish.
Top with mexi- ranch dressing and cheese. Bake at 350 F until cheese is melted.
Arrange on dinner plates on top of crushed tortilla chips. Seve with extra mexi- sauce.
Morning Rice


Ingredients:
cooked brown rice, plain low-fat yogurt, honey, brown sugar, apple, cinnamon, raisins

Directions:
Mix all ingredients together in a medium bowl., Stir, cover, chill overnight and serve.
Better Than Big Boys Cream of Broccoli Soup


Ingredients:
butter, onions, celery, flour, ham, broccoli, milk, chicken broth

Directions:
cook the broccoli, ham, celery, and onions in chicken broth. When the broccoli is tender cream the flour and milk together. Add the flour and milk mixture into your simmering pot of broccoli, celery, and onions. If you want more soup base add ore of the milk and flour mixture.
You can substitute the milk for cream.
Pesto Chicken Tortollini Salad


Ingredients:
chicken, pesto sauce mix, cherry tomatoes, walnuts, mayonnaise

Directions:
Prepare tortollini according to directions.
Mix pesto, mayo and vinegar together.
Add to other ingredients.
That's it!
Feel free to wing it - I usually end up adding more vinegar.
The pasta tends to absorb the mayo overnight. You will most likely have to add more mayo to moisted the salad.
Creamy Mustard Dipping Sauce


Ingredients:
green onions, fresh ground black pepper

Directions:
"Combine all ingredients in a small bowl, stir until well mixed. Store in an airtight container in the refrigerator."
Poppy Seed Bowknots


Ingredients:
active dry yeast, water, all-purpose flour, sugar, salt, unsalted butter, buttermilk, poppy seeds

Directions:
In a large bowl, and electric mixer fitted with a dough hook, or a food processor, sprinkle the yeast over the water, stir, and let stand for 5 minutes.
Stir until dissolved.
Add 4 cups of the flour, the sugar, salt, butter, and buttermilk to the yeast mixture, and mix thoroughly.
On a lightly floured board or in the mixer or food processor, knead the dough until smooth and elastic- about 4 minutes by hand, 2 minutes in the mixer, or 30 seconds in the processor.
Add more flour as needed to keep the dough from sticking.
This is more malleable and softer than a bread dough.
Transfer the dough to a large, lightly greased bowl, turn to coat with the grease, and cover with a clean dry towel.
Let rise in a warm, draft-free spot until doubled in bulk- about 1 hour.
Punch the dough down and knead it on a lightly floured surface for 2 minutes.
Roll the dough out to a 24"x6"x1/2" rectangle, then cut into 6"x1"x1/2" strips.
Gently tie each strip into a bowknot by slipping one end over, under, then back over the other.
Lay the roll 2 inches apart on a lightly oiled baking sheet; cover with a clean dry towel.
Place in a warm, draft-free spot until the rolls have doubled in bulk-about 25 minutes.
Preheat the oven to 375*.
Brush the tops with the egg white and sprinkle with poppy seeds.
Bake on the middle shelf fo the oven until golden brown and a toothpick inserted in a knot comes out clean- 20 to 25 minutes.
Cool on the baking sheet, then serve.
Makes 24 rolls.