xiaoxl/recipe_data huggingface dataset:
Shrimp Scampi Lasagna


Ingredients:
onions, garlic cloves, flour, chicken broth, medium shrimp, fresh Italian parsley, ricotta cheese, parmesan cheese, egg, mozzarella cheese, kosher salt, ground black pepper

Directions:
Preheat oven to 350 degrees F. Melt butter in a medium saucepan over medium heat.
Add onions, garlic and Italian seasoning and cook, stirring occasionally, until vegetables onions are softened, about 3 minutes.
Stir in flour until completely combined, then whisk in milk and chicken broth. Increase heat to medium high, bring mixture to a boil then reduce to a simmer. Cook, whisking occasionally, until thickened about 3-5 minutes. Stir in shrimp, 2 tablespoons parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 1 minute until shrimp is just starting to turn pink. Turn off heat and set aside.
In a medium bowl, stir to combine ricotta, 1/2 cup parmesan cheese and egg until smooth.
To assemble lasagna, in a 9x13 (un-greased] baking dish, spoon 1/2 cup shrimp sauce into the bottom of the dish. Top with 3 noodles. Spread 1/3 of the ricotta over the noodles, top with 1/3 of the shrimp and sauce and 1 cup shredded mozzarella. Top with 3 more noodles and repeat layering the ricotta, shrimp with sauce and mozzarella. Top with the last 3 noodles, the rest of the ricotta, the shrimp with sauce and mozzarella. Sprinkle the top with 1/4 cup parmesan, transfer to the oven and bake until bubbling and starting to brown, about 40-45 minutes.
Let cool 5-10 minutes before cutting. Garnish with 1 tablespoon chopped parsley and serve.
Russian Tea Cakes (No Nuts)


Ingredients:
butter, margarine, powdered sugar, vanilla, flour, salt

Directions:
Preheat oven to 400°F  Mix butter, sugar, and vanilla or almond extract throughly.  Mix in flour and salt.
Roll dough into 1-inch balls and dip the tops in the colored sugar crystals.  Place on greased baking sheet.  (Cookies don't spread.] Bake 10 minutes or until set but not brown.  Cool.
Kahlua Glazed Carrots


Ingredients:
carrots, butter, brown sugar, honey, Kahlua, cornstarch, salt, bacon

Directions:
Cook carrots in a steamer for 4-5 minutes until tender/crisp., Remove from heat., Melt butter in a skillet over medium heat., Stir in brown sugar, honey& 2 tablespoons of the kahlua., Cook until it bubbles., Combine the remaining kahlua and the cornstarch and stir until blended., Add to the brown sugar mixture., Add salt and cook until thickened., Add the cooked carrots& toss gently until well coated., Cook until the carrots are heated throughout., Put in a serving dish and sprinkle with bacon.
Collard Greens With White Beans and Sausage


Ingredients:
dried white beans, cannellini beans, onions, carrot, thyme, rosemary sprig, bay leaf, water, butter, olive oil, garlic cloves, smoked sausage, lime zest, fresh lime juice, ground black pepper

Directions:
Place beans, onion halves, carrot, thyme and rosemary sprig and bay leaf in a large pot; cover the beans with 1500 ml of water. Crumble in the vegetable cube, cover and bring to a boil. Reduce the flame; simmer about 30 minutes over low heat until the beans are nearly tender. Drain the beans and reserve the cooking liquid. Discard all of the other solids. Set aside.
Sauté sliced onion and garlic in butter and olive oil for 6 minutes over moderately high heat, stirring occasionally.
Add the collards and cook, tossing, until slightly wilted.
Add half of the reserved bean cooking liquid, cover and cook over low heat, stirring occasionally, until the collards are tender, about 50 minutes.
Add the beans, sausage and the remaining bean cooking liquid to the pot and cook for 15 minutes. Just before serving, stir in the lime zest and juice. Season with pepper.
Mini Pumpkin Sage Balls with Balsamic Creme Fraiche
Category: appetizers-and-snacks
By cocojo761

An easy appetizer that isn't cheese! These baked pumpkin balls will really impress company. They're sprinkled with fried sage leaves and served with a tangy dipping sauce.

Ingredients:
3 tablespoons canola oil
½ cup finely diced onion
2 teaspoons minced garlic
2 ½ teaspoons chopped fresh sage
¾ cup pumpkin puree
¾ cup dry bread crumbs
1  eggs
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups vegetable oil for frying
1 sprig fresh sage leaves
¼ cup sour cream
¼ cup heavy whipping cream
1 teaspoon white sugar
1 tablespoon balsamic vinegar

Directions:
Preheat oven to 375  degrees F (190 degrees C). Grease a baking sheet. Heat canola oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic, and cook 2 minutes until softened, then stir in the chopped sage, and cook 2 more minutes. Scrape into a large bowl, and stir in the pumpkin puree, bread crumbs, eggs, salt, and black pepper until combined. Roll the mixture into 1 1/2 inch balls, and place onto the greased baking sheet. Bake in preheated oven until firm and hot, about 15 minutes. Meanwhile, heat the frying oil to 350 degrees F (175 degrees C), and add the sage leaves. Fry until the bubbles begin to subside and the leaves are crispy. Remove the leaves, and drain on a paper towel-lined plate. Prepare the dipping sauce by stirring together the sour cream, whipping cream, sugar, and balsamic vinegar until smooth. To serve, sprinkle the pumpkin balls with fried sage leaves and serve with the dipping sauce on the side.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 16 Pumpkin Balls

Calories: 100.8
Fat: 8.1 g
Saturated fat: 2 g
Carbohydrates: 5.9 g
Sugars: 1.3 g
Dietary fiber: 0.7 g
Protein: 1.5 g
Cholesterol: 18.3 mg
Sodium: 145.6 mg
Eggadilla


Ingredients:
extra virgin olive oil, eggs, flour tortillas, cheddar cheese, salsa, avocado

Directions:
Heat a nonstick saute pan, big enough to fit tortillas, over medium-low heat. Add oil. Add eggs, breaking yolks. (Add salt and/or pepper to taste.].
Cook until eggs are set enough to flip, about 2 minutes. Flip; cook until eggs are done, about 2 more minutes. Transfer to a plate and wipe out pan.
Return pan to heat and increase heat to medium. Place one tortilla in pan. Sprinkle on half the cheese.
Place cooked eggs over cheese. Top with remaining cheese and tortilla.
Cook until bottom tortilla is a little brown and cheese starts to melt, about 1 to 2 minutes.
Flip with a spatula and brown the other side. Remove from pan. Transfer to cutting board to cool one minute. Then slice into wedges.
Serve with salsa and and diced avocado, if desired.
Sticky Peachy Chicken


Ingredients:
barbecue sauce, onion, soy sauce, skinless chicken pieces

Directions:
Preheat oven to 350., Mix jam, bbq sauce, onion and soy sauce., Put chicken pieces in baking dish., Top with sauce., Cover and bake for 30 minutes, then turn and baste., Bake another 30 minutes or until done.
Oatmeal Raisin Muffins - Adapted from Carole Walter


Ingredients:
all-purpose flour, old fashioned oats, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground allspice, eggs, dark brown sugar, buttermilk, canola oil, pure vanilla extract, dark raisin, walnuts

Directions:
Position the rack in the lower third of the oven. Heat the oven to 375°F Line a muffin pan with paper or foil cupcake liners.
Combine the flour, 3/4 cup of the oats, the baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in the bowl of a food processor fitted with the steel blade. Pulse 10 times. Empty into a large bowl and add 1/2 cup oats. Make a well in the center.
In a medium bowl, whisk together the eggs and brown sugar, then add the buttermilk, oil, and vanilla and pour the mixture into the well. Using an oversize rubber spatula, incorporate the mixtures by pushing them from the side of the bowl toward the center. Fold in the raisins and nuts. Let stand for 5 minutes.
Portion the batter into the prepared pan using a 1/4 cup capacity ice cream scoop. The batter should be filled to slightly below the top of the paper liner (about 3/4 full]. Bake for 23-25 minutes, or until the muffins are golden brown and the tops are springy to the touch. Remove from the oven and place on a rack to cool. Store at room temperature, tightly wrapped in foil, for up to 5 days. These muffins may be frozen.
Pita Pizza, Spinach, Broccoli, Onion, and Mushroom


Ingredients:
mozzarella cheese, mushroom, onions, fresh spinach, fresh broccoli, dried basil, dried oregano, parmesan cheese, crushed red pepper flakes

Directions:
Preheat oven to 375F.
Place pita bread on ungreased cookie sheet.
Top with pizza sauce, mushrooms, onions, spinach, broccoli and cheese.
Sprinkle on basil and oregano.
Bake for 7-10 minutes at 375F.
Sprinkle on parmesan cheese and crushed red pepper flakes (if using].
Allow pizza to sit for 2-3 minutes after removing from oven before cutting into wedges.
Hawaij Vegetable Soup
Category: soups-stews-and-chili
By Sprice

Hawaij is a Yemenite curry blend that may include coriander, cumin, turmeric, saffron, black peppercorns, and cardamom. It makes a delicious, fragrant, and beautiful soup. Hawaij can be purchased at World Market or at a well-stocked kosher grocery market.

Ingredients:
2 tablespoons olive oil
1  onion, chopped
1  butternut squash - peeled, seeded, and cubed
1  potato, peeled and cubed
1 large tomato, diced
2 stalks celery, sliced
2  carrots, peeled and sliced
1 (15 ounce) can garbanzo beans
2 tablespoons hawaij
1 tablespoon vegetable bouillon powder
5 cups water
salt and pepper to taste

Directions:
Heat the olive oil in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the squash and potatoes to the onions and cook for 5 minutes, stirring constantly. Stir in the tomato, celery, carrots, and garbanzo beans with their liquid; cook for 5 minutes. Pour in the water and bring the soup to a boil, stirring occasionally. Stir in the hawaij and vegetable bouillon powder. Reduce heat and simmer until the vegetables are tender about 15 minutes. Season to taste.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 179.1
Fat: 4.4 g
Saturated fat: 0.7 g
Carbohydrates: 34.4 g
Sugars: 5.1 g
Dietary fiber: 6.5 g
Protein: 4.4 g
Sodium: 133.1 mg
Chocolate Orange Cream Cocktail


Ingredients:
cocoa powder, irish cream, Grand Marnier

Directions:
Mix two parts bittersweet chocolate powder and one part superfine sugar on a small plate. Rub the outside rim of a martini glass with water and then dip the outside rim into the chocolate-sugar mixture. Set aside.
Add Godiva liqueur and Bailey's to a shaker filled two-thirds with ice. Shake for 30 seconds and strain into martini glass. Float Gran Marnier Centenaire over the top and garnish with orange twist.
Succulent Veggie Supreme Salad


Ingredients:
green beans, sweet peas, whole kernel corn, diced tomatoes, red onion, celery, mayonnaise, black pepper, garlic powder, seasoning salt

Directions:
In a large glass bowl, add green beans, green peas, corn, diced tomatoes, red onion and celery. (Make sure you have drained each can of veggies, well]
In a small bowl, combine mayonnaise, ranch salad dressing mix, garlic powder, black pepper, greek seasoning, and seasoning salt.  Stir well to combine.
Add the mayonnaise mixture to the veggie mixture and stir well to combine.
Cover and chill in ref. for at least 30 minutes.  The longer chilled the better it is.
NOTE: You can add chopped cooked bacon, baby shrimp, water chestnuts etc.  or whatever your taste buds wants :].
Quickly Chickpeas!!


Ingredients:
chickpeas, garbanzo beans, onion, tomatoes, garlic cloves, olive oil, olive oil, salt, pepper, Tabasco sauce

Directions:
over med-high heat, heat 1 tablespoon oil, add onions and fry for 2-3 minutes.
lower heat to medium, add garlic and jalapeno peppers and stir fry for 1 minute.
add the other teaspoon of oil, chickpeas/garbanzo beans and salt and pepper to taste and let fry for 1 minute.
lower heat to low, cover and let simmer-fry for 5-7 minutes.
enjoy with some hot sauce if you please!
SAUSALITO SMOKED SALMON DIP


Ingredients:
Miracle Whip, light sour cream, light cream cheese, capers, red onion, lemon juice, horseradish, smoked salmon, smoked salmon, dill

Directions:
In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 oz. smoked salmon; process until smooth, about 20 seconds. Transfer to a bowl and stir in remaining 2 oz. smoked salmon.
Transfer smoked salmon mixture into a serving bowl and top with fresh parsley or dill. Serve with bagel chips.
Instant Pot Mexican Rice


Ingredients:
olive oil, butter, long grain white rice, chicken broth, water, garlic, kosher salt, pepper, onion powder, garlic powder

Directions:
Insert IP cook pot in unit.
Set up on Saute, Medium heat.
Melt butter and add rice.  Stir to coat and toast until most of the rice is slightly golden.  Add onion flakes and minced garlic after about 5 minutes.  Cook to color rice but do not brown the garlic.  Turn off Saute function.
Set IP panel for Pressure Cook or Manual for 3 minutes on high pressure.
Add chicken broth and all seasonings. Stir gently to incorporate.
Level out rice and gently pour the can of El Pato over the top of the rice & water.  DO NOT STIR!
The water is enough to cook the rice.  The tomato sauce is simply a flavoring agent.  Due to its thickness and maybe natural sugars if tends to impede the rice cooking if stirred in and tends to scorch on the bottom of the pot.
Lid up your pot, make sure your ring is in place & hooked around that wire ring nice & tight.  Seal & press start.
After 3 minute beeper sounds, just leave it alone.  This will be a natural pressure release for about 12-18 minutes.  Pin will drop when ready.
Open your pot.  The top will appear wet, more liquid than you think it should be.  Gently dip in and begin to mix in the tomato sauce until   all incorporated.  Should appear somewhat drier, still moist and have nice fluffy separate grains.
Turn off or use keep warm for a bit but watch so bottom doesn't get burned over the heating element.
Great side for Mexican dishes, filling for burritos and I like leftovers mixed in with scrambled eggs for breakfast burritos too.
Note: El Pato has hotter tomato sauces if that's your thing.  If no heat at all is your thing Mexican brand Del Fuerte makes a lightly seasoned tomato sauce in a black cardboard 7 3/4 oz carton or and 8 oz can of plain tomato sauce would work.  If you want fresh cilantro can be added before serving.
Macaroni Salad With Cherry Tomatoes, Fresh Mozzarella & Basi


Ingredients:
macaroni, basil leaves, extra virgin olive oil, lemon juice, cherry tomatoes, fresh mozzarella cheese

Directions:
Bring a large pot of water to a boil, season with salt and cook pasta 1 minute under required cooking time. Drain and toss with 1 tablespoon olive oil and place on a sheet tray to cool down. In a large bowl, combine all the ingredients together and gently toss them. Season with salt and pepper to taste.
More recipes recommended by Andrea Holwegner are available at www.barilla.ca.
Haleighs Favorite Fresh Fruit Salad


Ingredients:
strawberries, blueberries, red apples, bananas, black grapes, pineapple chunks in juice, mandarin oranges

Directions:
"Combine all ingredients, chill & enjoy."
Grammie's Raspberry Meringue Cookie Bars
Category: desserts
By bucksswimmer

Holiday cookie bar like no other.

Ingredients:
3 cups all-purpose flour
1 ½ cups butter, softened
1 ½ cups powdered sugar
6  eggs, separated
1 ½ cups white sugar
2 teaspoons rice vinegar
2 teaspoons cornstarch
¾ cup raspberry preserves, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Beat flour, butter, powdered sugar, and egg yolks together in a large bowl. Press into the bottom of a 9x13-inch baking pan. Bake in the preheated oven until lightly golden, about 12 minutes. Meanwhile, beat egg whites with an electric mixer until foamy. Gradually add white sugar, continuing to beat until stiff, shiny peaks form. Fold in rice vinegar and cornstarch with a spatula. Remove crust from the oven; cover with jam. Spoon meringue over the top. Continue baking until meringue is golden brown, about 25 minutes. Let cool completely before cutting into bars.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 16 bars

Calories: 420.8
Fat: 19.1 g
Saturated fat: 11.5 g
Carbohydrates: 59.1 g
Sugars: 40 g
Dietary fiber: 0.6 g
Protein: 4.7 g
Cholesterol: 107.1 mg
Sodium: 146.3 mg
Filet Mignon With a Red Wine Reduction


Ingredients:
sugar, extra virgin olive oil, sea salt, fresh ground pepper, red wine

Directions:
Cut fat off filet mignon steaks. Place steaks in large bowl/pan/plate/platter.
Drizzle 1 tablespoon of balsamic vinegar on each steak. Flip steaks over and drizzle the other tablespoon of balsamic vinegar.
Sprinkle the salt, pepper, and sugar on both side of steaks. Let the steaks sit for 10 minutes at room temperature.
Pour red wine into sauce pan over high heat. I suggested 2 cups but make enough sauce to satisfy your taste or number of steaks. Wait until wine becomes thick and syrupy. Turn off heat.
Preheat oven to 350°F Also preheat a heavy pan over medium heat on stove.
Drizzle 2 tablespoons of extra virgin olive oil over steaks.
Sear steaks 1 or 2 minutes on each side on pan. Pour red wine reduction over steaks while cooking. I used a spoon to do this in moderation and avoid getting too much red wine in there.
Place pan with steaks into the oven. Let them cook for 8-10 minutes. This will make your steak brown on the outside and pink on the inside (depending on the thickness of the steak and power of the oven]. Try cutting a steak with your knife to check the inside.
Remove the pan from the oven and let steaks sit in the pan for 5 minutes to let them soak the juices inches.
Serve steaks on plate. Take a spoon and drizzle the juice from the pan over your steaks. Make sure to get a lot of juice on there! Enjoy!
PS - I served these with cheddar and bacon mashed potatoes. Also try potatoes au gratin or steak fries!
Marinated Filet Mignon With Flavored Butter


Ingredients:
olive oil, garlic clove, fresh rosemary, fresh thyme, butter, Worcestershire sauce, Dijon mustard

Directions:
Place filets in a re-sealable plastic bag.
Combine the marinade ingredients in a glass bowl or measuring cup.
Pour the marinade over the filets, seal the bag and refrigerate for at least 2 hours or overnight.
Thoroughly combine the butter, worcestershire sauce and mustard. Set aside until the steaks are cooked.
Remove the filets to a warm platter. Place about a teaspoon of flavored butter on top of each filet.
Savory Spinach Rolls


Ingredients:
"frozen puff pastry"

Directions:
Unfold the puff pastry and spread the spinach dip over it in an even layer. Roll the pastry into a log and wrap tightly in plastic wrap. Freeze until very firm, at least 4 hours and up to overnight.
Preheat the oven to 425 Degrees F. Line a baking sheet with parchment paper. Thaw the spinach roll at room temperature for 10 minutes.
With a serrated knife, cut the roll into 18 (1/2-inch] slices. Place on the prepared baking sheet, spacing 1 inch apart.
Bake until golden brown, about 40 minutes. Cool completely on the pan on a wire rack.
Mamma Caye's Gazpacho De Blanco (White Cold Soup)


Ingredients:
cucumbers, chicken broth, garlic clove, white vinegar, salt, fat free sour cream, tomatoes, green onion, fresh parsley, avocado, fresh cilantro

Directions:
Blend cucumbers, broth, and garlic in blender or food processor. Add vinegar, salt, and sour cream. Refrigerate 24 hours, or overnight. Serve in chilled bowls with toppings of your choice.
May be made 2 to 3 days in advance.
Breakfast Casserole


Ingredients:
milk, green onions, butter, mushrooms, muenster cheese, fresh cilantro leaves, fresh parsley leaves, eggs, salt, pepper, water

Directions:
Preheat oven to 400-degrees F.
Butter  a 6-cup baking dish and set aside.
In a food processor process bread to make crumbs and then transfer crumbs to a small bowl. Add milk to crumbs in bowl and let soak for 5 minutes.
Chop green onions in food processor or by hand.
In a skillet over medium high heat melt butter and add green onions and mushrooms, cooking until soft (5 minutes]. Set aside but leave mixture in skillet.
Using a food processor chop cheese with cilantro and parsley and then transfer to a second small bowl.
In a large bowl blend eggs, bread crumb mixture, salt and pepper and then stir in water.
Return skillet (with green onion mixture] to stove over medium heat. Add egg mixture to skillet, stirring until soft but not set (5 minutes].
Spread half of the egg mixture into prepared dish, sprinkling with half of the cheese mixture. Repeat with remaining egg mixture and cheese. ***Can be refrigerated at this point covered and refrigerated for up to 12 hours.Bring to room temperature before proceeding***.
Bake in preheated oven for 18-20 minutes or until light brown and puffy.
Perfect Lemonade (Real Lemons and Sugar)


Ingredients:
sugar, water, lemon juice, cold water

Directions:
Make simple syrup by heating the sugar and 1 cup water in a small saucepan until the sugar dissolves completely.
While the sugar is dissolving, juice the lemons.
Add the juice and the sugar water to a pitcher.  Add 3 to 4 cups of cold water, more or less to the desired strength.
Refrigerate 30 to 40 minutes.  If the lemonade is a little sweet, add a little more juice.
Serve with ice and sliced lemons.
Thai Beef Lettuce Wraps


Ingredients:
chili sauce, fish sauce, red onion, salt, pepper, lime, fresh cilantro, carrot, bibb lettuce

Directions:
Heat a grill or pan over high heat. Season the beef with salt, pepper and place on grill or in pan. Cook on each side for about 4 minutes. It should be firm but yielding to the touch. Let cool for 5 minutes.
Mix chili sauce, fish sauce, and the juice from one lime in a small sauce pan over low heat to form sauce.
Slice the steak thinly. If is skirt or flank, cut against the grain. Drizzle warm sauce over the slices. Set out the beef, lettuce, jalapeño, onion slices, cilantro, and carrots.
Use the lettuce as a wrap, and add beef and toppings. Add some line juice and sauce to wraps as you eat them.
Dinner Rolls With Flax Seed (Bread Machine)


Ingredients:
water, water, butter, margarine, sugar, powdered milk, salt, bread flour, ground flax seeds, bread machine yeast

Directions:
Add ingredients to bread machine according to makers directions. Put bread machine on dough setting and let it run.
Lightly grease 9X13 pan.
When bread machine is finished turn dough out on to lightly floured surface.
Pat into roughly a square shape. Using a pizza cutter cut into 15 pieces.
Put rolls in pan and cover with damp towel.
Place in a warm draft free area, allow to proof (rise] until doubled in size (usually an hour].
Close to end of proofing preheat oven to 350* .
Bake 15-20 minutes or until golden brown.
Unleavened Bread
Category: bread
By Sara

This is an easy recipe that is the consistency of a heavy bread.

Ingredients:
3 cups all-purpose flour
1 teaspoon salt
3  large eggs
2 tablespoons butter, melted
½ cup milk

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet. Mix flour and salt in a large bowl. Make a well in the center of the flour mixture. Beat eggs and melted butter together; pour into the well in the flour mixture and mix with a fork until crumbly. Slowly add milk to the flour mixture, using hands to mix the dough into a ball. Roll dough into a flat loaf and put onto the prepared baking sheet. Bake in preheated oven until lightly browning along the edges, 15 to 20 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 279.9
Fat: 6.7 g
Saturated fat: 3.5 g
Carbohydrates: 47.1 g
Sugars: 3.1 g
Dietary fiber: 1.5 g
Protein: 9.9 g
Cholesterol: 104.8 mg
Sodium: 458.2 mg