xiaoxl/recipe_data huggingface dataset:
Greek-Inspired Snack Board
Category: appetizers-and-snacks
By Soup Loving Nicole

This creamy, tangy, cheesy dip pairs perfectly with everything else on the snack board, resulting in a super game day spread your guests are not likely to forget.

Ingredients:
6 ounces crumbled feta cheese
4 ounces cream cheese, softened
⅓ cup Greek yogurt
1 tablespoon lemon juice
1 tablespoon Greek seasoning (such as Cavender's®)
2 cloves garlic, minced
1 teaspoon dried dill weed
½ teaspoon ground black pepper
1 pinch crushed red pepper flakes  (Optional)
1 (16 ounce) jar pickled cauliflower, drained
1 (14 ounce) can artichoke hearts, drained
1 (12 ounce) jar pickled okra, drained
1 (10 ounce) container hummus
1 (6 ounce) jar pitted Kalamata olives, drained
14 ounces sliced Cheddar cheese
1 (10 ounce) basket cherry tomatoes
2 cups red grapes in clusters
20  baby carrots
2  red bell peppers, thinly sliced
1  English cucumber, sliced
1 (8.5 ounce) box seasoned wheat crackers (such as Triscuit® Dill, Sea Salt, & Olive Oil)
1 (8 ounce) package pita chips
8 ounces sliced salami
8 ounces sliced pepperoni
1 (6 ounce) can roasted almonds
6 ounces fresh blackberries
4 ounces roasted chickpeas

Directions:
Combine feta cheese, cream cheese, yogurt, lemon juice, Greek seasoning, garlic, dill, and black pepper in a food processor. Blend until smooth. Transfer to a bowl and garnish with red pepper flakes. Refrigerate while you assemble the board. Place pickled cauliflower, artichoke hearts, pickled okra, hummus, and olives in separate small serving bowls. Arrange bowls on a large cutting board or platter. Add dip bowl. Arrange some of Cheddar cheese, tomatoes, grapes, carrots, bell peppers, cucumber, crackers, pita chips, salami, pepperoni, almonds, blackberries, and chickpeas around the bowls, without overcrowding. Keep extra ingredients in covered containers in the refrigerator so you can replenish the board as needed.

Prep time: 40 mins
Total time: 40 mins
Yields: 20 servings

Calories: 564.3
Fat: 32.9 g
Saturated fat: 10.8 g
Carbohydrates: 47.2 g
Sugars: 10.4 g
Dietary fiber: 11.7 g
Protein: 22.8 g
Cholesterol: 58.4 mg
Sodium: 1248.9 mg
Hot Chicken Salad Casserole


Ingredients:
cooked rice, celery, mayonnaise, mushrooms, hard-boiled eggs, green peppers, onions, lemon juice

Directions:
"Mix all ingredients except bread crumbs.  Spread in a buttered 12x8 pan and bake 45-50 minutes on 350.  Add crumbs to top and bake 5 more minutes."
Chicken Enchiladas- Freezer Friendly


Ingredients:
onion, green pepper, butter, diced green chilies, flour, ground coriander, salt, chicken broth, sour cream, monterey jack cheese, tortillas

Directions:
Using a large, non-stick skillet, cook onion and green peppers in 2 T. butter until tender, about 5 minutes. Transfer onion mixture to a bowl with the cut-up cooked chicken and can of chili peppers. Set aside.
Using the same skillet, make the sauce: Melt the rest of the butter and stir in the flour, coriander, and salt. Add in the chicken broth and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Remove from heat; stir in sour cream and 1/2 cup of the cheese. Take 1/2 cup of the sauce and add to the bowl with the chicken mixture.
This is the part that gets a little bit messy. (I line 2 baking sheets with foil to make easy clean-up and set up a little assembly line.] Quickly dip each tortilla into the skillet with the hot sauce to soften. (If the sauce gets too cool it will thicken and you'll have a hard time covering all 12 tortillas.] Put the coated tortilla on a cookie sheet and add about 1/4 cup of the chicken mixture. Roll up. Arrange rolls side-by-side on the other lined baking sheet. Repeat with the rest of the tortillas. If there is any leftover sauce, pour it over the enchiladas. Sprinkle with remaining cheese.
To serve right away: Bake at 350 for about 25 minutes or until hot and bubbly.
To freeze: flash freeze. Fold the sides of the foil around enchiladas. Use more foil or plastic wrap as needed. On serving day, thaw completely and bake uncovered at 350 for about 25 minutes until bubbly.
Vegan Red Lentil Soup
Category: soups-stews-and-chili
By LABELLECHEF

I made up this fusion recipe one night when my friend came over. It is a creamy, delicious soup.

Ingredients:
1 tablespoon peanut oil
1 small onion, chopped
1 tablespoon minced fresh ginger root
1 clove garlic, chopped
1 pinch fenugreek seeds
1 cup dry red lentils
1 cup butternut squash - peeled, seeded, and cubed
⅓ cup finely chopped fresh cilantro
2 cups water
½ (14 ounce) can coconut milk
2 tablespoons tomato paste
1 teaspoon curry powder
1 pinch cayenne pepper
1 pinch ground nutmeg
salt and pepper to taste

Directions:
Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender. Mix the lentils, squash, and cilantro into the pot. Stir in the water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 302.7
Fat: 14.6 g
Saturated fat: 10 g
Carbohydrates: 34.2 g
Sugars: 4.9 g
Dietary fiber: 11.8 g
Protein: 13 g
Sodium: 80.9 mg
Blueberry Crumb Cake


Ingredients:
flour, sugar, butter, baking powder, salt, vanilla, eggs, milk, blueberries

Directions:
In a large mixing bowl, add flour and sugar.
Cut in butter until it looks like small pea size crumbs.
Reserve 3/4 cup of crumb mixture and set aside.
Add baking powder, salt, the 2 egg yolks, milk, and vanilla to the remaining flour mixture.
Beat for 3 minutes.
Beat the 2 egg whites until stiff but not dry and fold them into batter.
Spread batter into lightly greased and floured 9x11 pan.
Arrange blueberries over batter.
Sprinkle with reserved crumb mixture.
Bake at 350 for 40-50 minutes.
Serve warm or cooled.
Potatoes Nicoise (Canadian)


Ingredients:
garlic clove, potatoes, tomatoes, fresh parsley sprigs, salt, dried basil, nutmeg, dried tarragon, red onions, butter, cheddar cheese

Directions:
Preheat oven to 400 degrees.
Cut garlic clove in half lengthwise and rub the cut surface on inside of a shallow baking dish.
Cut peeled potatoes into 1/4-inch slices.
Place potatoes in a bowl of cold water and set aside.
Peel and core tomatoes and cut into 1/2-inch slices.
Chop parsley and in a small bowl combine parsley, 1/2 teaspoon of salt, basil, nutmeg, and tarragon.
Peel and thinly slice the onions.
Drain the potatoes and pat dry.
Place half of the potatoes in the prepared baking dish; sprinkle with half the parsley mixture.
Top with half the onions and half the tomatoes.
Sprinkle tomatoes with 1/4 teaspoon salt.
Repeat layering with remaining potatoes, parsley mixture, onions, tomatoes and remaining 1/4 teaspoon of salt.
Cut butter into small pieces and dot top of the casserole.
Cover tightly with aluminum foil and bake for 45 minutes or until potatoes are fork tender.
Sprinkle top of casserole with cheese; bake uncovered until lightly brown.
White Bean, Sage and Roasted Garlic Spread


Ingredients:
navy beans, garlic cloves, sage leaves, bay leaves, olive oil, garlic, thyme

Directions:
Boil the beans in a large pot with water to cover by 2 inches for 10 minutes.
Lower the heat and add the 5 garlic cloves, sage leaves, bay leaves, and 2 teaspoons of olive oil.
Simmer, covered until the beans are tender, about 1 1/2 hours.
Remove bay leaves and drain, reserving the broth.
Preheat oven to 350°F
Rub the head of garlic with a little of the remaining olive oil and put it in a small baking dish and add 1/3 cup water.
Cover and bake until soft and lightly caramelized, about 45 minutes.
Cool, then squeeze out the softened garlic.
Puree the beans in a food processor with all the garlic, the remaining olive oil, 1 teaspoon salt and enough bean broth to give the beans a soft, spreadable consistency.
Season to taste with lemon juice and pepper and taste again for salt.
Stir in thyme leaves and serve warm.
BLT Burritos


Ingredients:
lettuce, fresh tomatoes, bacon, mayonnaise, pepper, flour tortillas

Directions:
Combine the first five ingredients and mix well.
Spoon down the center of each tortilla, then fold the ends and side over the filling and roll up.
Serve immediately.
Pumpkin Dreams


Ingredients:
butter, granulated sugar, brown sugar, egg, baking powder, baking soda, salt, nutmeg, cardamom, cinnamon, pumpkin, flour, white chocolate chips, pecans, butter, brown sugar, milk, powdered sugar, salt

Directions:
Preheat oven to 350.
Cream butter and sugars. Add egg and pumpkin.
Combine dry ingredients,  fold  into wet ingredients.  Add chips and pecans.
Drop onto rounded teaspoonfuls onto  a greased or parchment lined cookie sheet. Bake for 12-14 minutes. Let sit on the cookie sheet for 2-3 minutes, then remove to cooling rack.
For the icing, boil the brown sugar and butter for 2 minutes, remove from heat and stir in milk and dash of salt. Using an electric mixer, gradually beat in the powdered sugar until you achieve the desired consistency.
Spread on cooled cookies. Share and enjoy!
Cheesy Broccoli Potato Soup


Ingredients:
chicken broth, onion, celery, carrot, idaho potatoes, celery seed, dried thyme, broccoli florets, milk, cornstarch

Directions:
Combine all ingredients except broccoli, milk, cornstarch, cheese, salt and pepper in slow cooker. Cover and cook on low for 6-8 hours, adding broccoli during last 30 minutes.
Turn heat to high and cook 10 minutes, stirring in the combined milk and cornstarch, 2-3 minutes.
Add cheese, stirring until melted, 2-3 minutes. Season to taste with salt and pepper.
Bengali Luchi


Ingredients:
all-purpose flour, ghee, salt, water

Directions:
In a large mixing bowl, put the flour. make a small whole in the middle, put the ghee and the salt. Mix the flour and ghee by hand for a minute or so till the ghee is fully incorporated.
Add the water a little at a time, kneading the flour till a firm, smooth, pliant dough is obtained.
Let the dough sit for 30 minutes.
On a greased countertop, use a rolling pin to roll the dough into an even sheet about 1/4" thick, or as thin as you can handle successfully - too thin, and all kinds of things will go wrong and unlike popular belief, thin is not necessarily a pre-requisite to puffing. Use a pasta roller, if you have one.
Use a 3-4" round cookie cutter to cut out as many discs of dough as possible. Knead up the remaining dough and repeat. Fancy shapes are also possible - they will all puff.
In an 8" wok or round-bottom pan, put at least 3-4" of some kind of light oil (canola or sunflower]. For those less concerned with calories, you can use a mixture of ghee or even all ghee.
When the oil is just below smoking hot, put the discs in one at a time and use a metal slotted spoon to push down very lightly and immerse the dough in the oil. It should start puffing in seconds. The main trick to puffing is to make sure that the luchi is still substantially immersed in the hot oil when the puffing completes.
If your puris are not puffing well, make sure that there's enough oil to substantially immerse the puris in while they're puffing, and also that the oil is hot enough.
When fully puffed, turn it over, lightly brown the other side for a few seconds and take out onto a kitchen towel or in a large colander to drain the excess oil.
Chicken and Artichokes (5 Ww Points)


Ingredients:
flour, olive oil, boneless skinless chicken breasts, shallot, garlic, fresh parsley, frozen artichoke hearts, canned artichoke heart, sun-dried tomato, fat free chicken broth, dry white wine, parsley

Directions:
Place the flour in a shallow bowl. Heat the oil in a nonstick pan. When the oil is hot, dredge the chicken in the flour, tap off the excess, and sauté until golden brown, about 3 to 4 minutes on each side.
Pour off the oil and add the garlic to the pan with the chicken, stir to combine. Add the parsley and salt, artichokes, and sun-dried tomatoes. Stir to combine.
Add the broth and bring to a boil. Cover, lower the heat, and simmer for 5 to 8 minutes, turning the chicken 2 to 3 times until cooked through.
Place the chicken on plates, arrange the artichokes and tomatoes around the chicken, and pour the sauce over all. Garnish with parsley.
Crawfish Delicacy


Ingredients:
onion, green bell pepper, celery rib, crawfish tails, all-purpose flour, green onions, fresh parsley, hot water, salt, ground black pepper, garlic powder, cooked rice, fresh parsley sprig

Directions:
Microwave first 4 ingredients in a 13x9-inch microwave-safe dish on HIGH 6 to 8 minutes or until tender.
Stir in crawfish; microwave at HIGH 6 minutes.
Stir in flour and next 8 ingredients.
Microwave, uncovered, on HIGH 15 minutes, stirring twice.
Microwave, covered, on MEDIUM (50 % power] 15 minutes, stirring twice.
Serve over hot cooked rice; garnish, if desired.
You may substitute 4 cups chopped, cooked chicken for crawfish tails if you desire.
To prepare on Stove Top:  Saute onion, bell pepper, and celery in hot oil in a large saucepan.  Stir in crawfish and next 9 ingredients; bring to a boil.  Reduce heat; simmer, stirring occasionally, 30 minutes.
Cajun-Crusted Snapper Fillets
Category: seafood
By MICHELLE0011

Spicy snapper, Cajun-style.

Ingredients:
1 ½ cups dry bread crumbs
1 ½ teaspoons Cajun seasoning
salt to taste
2  eggs
1 cup buttermilk
1 ½ pounds red snapper fillets, bones removed
1 cup flour
vegetable oil as needed

Directions:
Toss together bread crumbs, Cajun seasoning, and salt in a bowl.  In a separate bowl, beat the eggs with the buttermilk.  Toss the fish with the flour, shake off the excess, and dip into the egg.  Shake off excess egg, and press into breadcrumb mixture.  Set aside. Heat about 1/8 inch of oil in a heavy bottomed skillet over medium-high heat.  Cook for 3 to 5 minutes per side until the fish flakes easily and has browned nicely.

Prep time: 10 mins
Cook time: 6 mins
Total time: 16 mins
Yields: 4 servings

Calories: 627
Fat: 21.4 g
Saturated fat: 4.3 g
Carbohydrates: 56.6 g
Sugars: 5.7 g
Dietary fiber: 2.8 g
Protein: 48.9 g
Cholesterol: 157.9 mg
Sodium: 795.3 mg
Southwest Spice Blend


Ingredients:
chili powder, dried coriander, instant minced garlic, ground cumin, dried oregano, pepper, salt

Directions:
"Combine all ingredients and store in a sealed jar."
Coconut Pineapple Citrus Glazed Muffins


Ingredients:
flour, sugar, sweetened flaked coconut, fresh pineapple, baking powder, lemon zest, orange zest, salt, eggs, skim milk, canola oil, lemon juice, powdered sugar, lemon juice, sweetened flaked coconut

Directions:
MUFFINS:  Preheat oven to 400 degrees.
Line large size 1 cup muffin pans with corresponding large paper liners.
In a large bowl, combine flour, sugar, coconut flakes, baking powder, both zests and salt.
In a separate bowl, combine eggs, milk, oil and both juices until incorporated.
Add wet ingredients to dry ingredients, and stir gently until combined.
Pour approximately 3/4 cup batter in each paper liner.
Bake for approximately 25 minutes, or until a toothpick comes out clean.
Allow to cool, and remove muffins from pan.
GLAZE:  Spread 1/2 cup coconut flakes on a small sheet pan or ovenproof skillet, and bake in a 350 degree oven until golden, about 5 to 7 minutes  CAUTION:  Coconut burns easily, so keep an eye on it.
In a clean bowl, blend powdered sugar with 1 tablespoon each of freshly squeezed lemon juice and orange juice until smooth.  Consistency should be like that of white glue.  CAUTION:  Humidity may affect proportions.  If more liquid is needed, add a few drops of juice at a time as necessary.  If mixture is too liquid, add more powdered sugar as necessary.
Spoon glaze onto cooled muffin tops.
Sprinkle toasted coconut immediately onto freshly glazed muffins before the glaze dries.
Fillet of Beef With FAGE Total Stroganoff Cream


Ingredients:
shallots, brandy, beef broth, chicken broth, sweet paprika, fresh flat-leaf parsley, button mushrooms, canola oil, garlic clove, flour

Directions:
Heat 2 tablespoons of the oil in a large high sided sauté pan over high heat until it begins to shimmer. Season the steaks with salt and pepper on both sides and cook until golden brown on both sides and cooked to medium-rare doneness, 3 1/2 - 4 minutes per side. Remove the steaks to a large plate, and tent with foil.
Add the remaining tablespoon of oil to the pan and heat until it begins to shimmer. Add the mushrooms and cook until golden brown and liquid has evaporated, about 8 minutes. Add the shallot and garlic and cook for 1 minute.
Stir in the flour and cook, stirring constantly, for 2 minutes. Remove the pan from the heat and add the brandy. Return the pan to the heat and cook until the brandy is completely reduced. Add the broth and paprika, bring to a boil and cook, stirring occasionally, until the mixture is slightly thickened, about 5 minutes. Remove the pan from the heat and whisk in 1/4 cup of the yogurt, pickles and parsley and season to taste with salt and pepper. Add the noodles to the sauce and toss to coat.
Divide the noodles among four plates and top with a fillet. Top each fillet with the remaining yogurt (1 tablespoon per fillet] and sprinkle with more paprika and chopped parsley. Serve immediately.
Gingerbread


Ingredients:
all-purpose flour, baking soda, ground cinnamon, ground allspice, salt, sugar, honey, unsalted butter, molasses, dark brown sugar, eggs, ground ginger, fresh ginger, hot water

Directions:
Put oven rack in middle position and preheat oven to 350°F Butter a nine inch square baking pan (I just used a loaf pan].
Whisk together the first seven ingredients (if using ground ready to use ginger] in a large bowl.
With an electric mixer at medium speed, beat together butter, molasses, brown sugar, honey, and ginger (if using fresh] until combined.
Reduce speed to low and mix in flour mixture until smooth.
Add hot water and mix until combined (batter may appear curdled].
Pour better into pan and bake until a wooden pick or skewer inserted in center comes out clean. usually 35-45 minutes.
Broccoli Cauliflower Kugel


Ingredients:
broccoli, cauliflower, margarine, flour, mayonnaise, eggs

Directions:
Prepare vegetables as per directions on the box., For each vegetable:., Melt two tbsp margarine., Add two tbsp flour., Add vegetable., Add half of the mayo, onion soup mix, and two eggs., Pour cornflake crumbs to cover the bottom of a 9X13 pan., Pour broccoli mixture over crumbs., Cover broccoli with more crumbs., Pour Cauliflower over crumbs., Cover with more crumbs., Bake at 350 for 1 hour or until done.
Pound Cake Perfected


Ingredients:
unsalted butter, unsalted butter, cake flour, cake flour, baking powder, salt, granulated sugar, eggs, pure vanilla extract

Directions:
Position oven rack in the center of your oven and preheat to 350 degrees.
Melt the 1 Tbsp butter and brush the entire inside of a 12 cup Bundt pan.
Put the 3 Tbsp flour into the pan and roll the pan around to distribute the flour; use more flour if necessary and knock out excess flour when pan is completely coated.
In a medium bowl mix flour, baking powder and salt; set aside.
Using a stand mixer with paddle attachment beat the butter and sugar on medium speed for 2 minutes, until light and fluffy.
Add egg yolks and beat on low speed until smooth.
Stop mixer and scrape down the bowl and paddle.
On medium-low speed add whole eggs one at a time, mixing at least 20 seconds between each egg.
Stop mixer and scrape down again.
On your mixer's lowest speed add half the flour mixture and mix until just combined.
Add milk and mix until just combined.
Add remaining flour and mix until just combined.
Stop and scrape down bowl and paddle (last time].
Add vanilla and mix on medium speed for 20 to 30 seconds, until batter is smooth.
Spoon batter into Bundt pan and spread it evenly.
Run a knife through the batter to get rid of any large air bubbles and gently knock the pan on your counter a few times.
Bake 45 - 55 minutes, until golden brown and a toothpick inserted in the middle comes out with moist crumbs, no wet batter.
Cool in pan 10 - 15 minutes, then invert on a wire rack to cool completely.
Cake keeps at room temperature for 3 days or may be frozen.
Chipotle Crusted Pork Tenderloins (Can Sub Chops)


Ingredients:
onion powder, garlic powder, salt, brown sugar

Directions:
Preheat grill for medium-high heat.
In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chili powder, salt and brown sugar.  Place tenderloins (or chops] in a bag and shake, coating meat evenly.  Refrigerate for 10 to 15 minutes.
Lightly oil grill grate (don't leave out this step] and arrange on grate.  Cook for 20 minutes, turning meat every 5 minutes.  Remove from grill, let stand for 5 to 10 minutes before slicing.
Sesame Ginger Brussel Sprouts


Ingredients:
Brussels sprouts, soy sauce, fresh ginger, olive oil, onion, water

Directions:
Trim stems and any yellow leaves from Brussels sprouts.  Cut each sprout lengthwise into quarters. In cup, stir together soy sauce, grated ginger, and sesame oil.
Meanwhile, in nonstick 12-inch skillet, heat olive oil over medium heat until hot.  Add onion and cook about 5 mintues or until it begins to soften, stirring occasionally.
Increase heat to medium-high; add Brussels sprouts and water; cover and cook about 5 minutes or until sprouts are beginning to soften and brown, stirring once. Remove cover from skillet and cook about 5 minutes longer or until sprouts are tender-crisp, stirring frequently.  Remove skillte from heat; stir in a soy sauce mixture.
A Complete Breakfast in Bed for the One You Love


Ingredients:
eggs, skim milk, banana, Pecan Praline Topping, cocoa powder, coffee

Directions:
Mix egg and milk in a small shallow dish. Add bread slices, turning to coat. Set aside.
Spray a skillet with nonstick cooking spray and over medium heat add soaked bread slices (reserve the egg mixture]. Sprinkle half the cinnamon sugar over top. Cook 2-3 minutes or until lightly toasted.
Turn bread over in skillet, sprinkle remaining cinnamon sugar over top, and cook 2-3 minutes more until underside is lightly browned.
Flip bread over for 15 seconds to crisp the sugar, then remove onto a serving plate, offsetting the two slices. Keep warm.
Spray skillet again with nonstick cooking spray and add the leftover egg/milk mixture. Scramble eggs with salt and pepper to taste and desired doneness. Place on a small serving plate.
FOR THE FRENCH TOAST: gently spread 1 tbsp of the warmed pecan praline sauce onto each slice of toast. Scatter the banana slices over top and around the french toast. Place a dollop of whipped cream in the center of the overlapped, offset toasts. Dust lightly with cocoa powder.
TO SERVE: Place the plate of french toast, the plate of eggs, coffee or tea, juice, morning paper, a rose, linen napkin, and utensils on a serving tray and serve it to your loved one in bed with a "Good Morning Beautiful" smile.
Summer Farro (Emmer) Salad


Ingredients:
olive oil, red wine vinegar, salt, pepper, fresh parsley, red onion, grape tomatoes, cucumbers, garlic clove, capers, black olives, feta

Directions:
Soak the farro in cold water for 30-60 minutes.  Meanwhile, prepare the vegetables.
Drain farro and place in a large pot with 2 quarts water.  Bring to a boil.
Reduce to a simmer, and cook uncovered for 30 minutes.
Drain the farro and rinse with cool water.
In a large bowl, combine the oil, vinegar, herbs, and vegetables.  Toss to coat.
Gently stir in the farro until combined.
Chill at least one hour.  Serve with crumbled feta on top if desired.