xiaoxl/recipe_data huggingface dataset:
Southern Fried Catfish
Category: seafood
By Mama Smith

Fried catfish is a Southern tradition, along with buttermilk hush puppies and buttermilk coleslaw. Try these traditional foods together.

Ingredients:
½ cup buttermilk
½ cup water
salt and pepper, to taste
1 pound catfish fillets, cut in strips
1 ½ cups fine cornmeal
½ cup all-purpose flour
1 teaspoon seafood seasoning, such as Old Bay™
1 quart vegetable oil for deep frying

Directions:
In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate. In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly. Heat oil in deep fryer to 365 degrees F (185 degrees C). Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 servings

Calories: 1427.2
Fat: 78.6 g
Saturated fat: 13.2 g
Carbohydrates: 131.6 g
Sugars: 5.9 g
Dietary fiber: 6 g
Protein: 45.7 g
Cholesterol: 145 mg
Sodium: 799.9 mg
Kittencal's Chicken in Mushroom Gravy


Ingredients:
butter, boneless skinless chicken breasts, black pepper, garlic powder, butter, onion, garlic, crushed red pepper flakes, Worcestershire sauce, parmesan cheese, milk, fresh ground black pepper

Directions:
In a large skillet melt the butter with the oil over medium-high heat.
Season the chicken lightly with black pepper and garlic powder.
Add to skillet and brown lightly on both sides; remove to a plate.
For the gravy; add in more butter to the skillet only if needed then add in onion and saute for about 3 minutes or until just slightly softened.
Add in garlic and chili flakes; saute stirring for 2 minutes.
Add in all remaining ingredients (start with 1/4 cup milk or even less as the sauce will thin even more as it cooking you can always add in more after] bring to a simmer stirring constantly with a wooden spoon scraping up all the browned bits from the bottom of the skillet; cook until the mixture is combined and bubbly.
Place the chicken back into the pan and turn to coat in the gravy.
Reduce to low heat and simmer uncovered turning the chicken and stirring every so often.
Simmer for about 35-40 minutes or until the chicken is cooked through.
Pasta Bake
Category: main-dish
By jojolyn

This is my family's favorite dish. Hopefully you already have most of these basic ingredients at home, so you can make it tonight!

Ingredients:
8 ounces mostaccioli pasta
1 pound lean ground beef
1  onion, chopped
1 (4 ounce) can mushrooms, drained
1 (28 ounce) jar spaghetti sauce
2 cups shredded mozzarella cheese

Directions:
Bring a large pot of lightly salted boil water to a boil. Cook mostaccioli pasta in boiling water  for 8 to 10 minutes, or until al dente. Drain well. Meanwhile, cook ground beef and chopped onions in a skillet  over medium heat until browned. In a large bowl, mix together the mushrooms, spaghetti sauce, shredded mozzarella cheese, pasta, and browned ground beef and onion mixture. Transfer to a  greased, 9x13 inch casserole dish. Bake at 325 degrees F (165 degrees C) for 20 minutes, or until very hot.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 387.1
Fat: 16.5 g
Saturated fat: 7.2 g
Carbohydrates: 36.5 g
Sugars: 10.7 g
Dietary fiber: 4.1 g
Protein: 22.9 g
Cholesterol: 61.3 mg
Sodium: 673.8 mg
Barbecued Lima Beans


Ingredients:
lima beans, bacon, salt pork, onion, green bell pepper, brown sugar, ketchup, dry mustard, Worcestershire sauce

Directions:
Wash beans; sort.
Soak beans in water to cover in a large bowl 8-12 hours.
Transfer beans and soaking water to a large saucepan.
Heat to boil over medium-high heat.
Reduce heat to medium-low; simmer 1 hour.
Drain.
Heat oven to 350°F.
Combine beans, bacon, tomato soup, onion, bell pepper, brown sugar, ketchup, mustard, and Worcestershire saucen a large bowl; mix well.
Transfer mixture to a 13" x 9" baking pan.
Bake until hot and bubbly, about 1 hour.
Saucy Red Potato Salad


Ingredients:
small red potatoes, sweet onion, mayonnaise, sour cream, cream cheese, dill, fresh parsley

Directions:
Wash and slice the potatoes.
Boil them with their jackets on for about 20 minutes until they are soft.
Rinse them with cold water and set aside.
In a large bowl mix chopped Vidalia onion with  mayonnaise, sour cream and  cream cheese.
To this add the dill, Beau Monde seasoning and chopped fresh parsley.
Fold all of the ingredients together and add the cooked potatoes.
Chill the salad for at least a few hours before serving.
Grilled Tilapia Fish Tacos With Adobo Sauce


Ingredients:
canola oil, dried ancho chile powder, lime, juice of, cilantro, jalapeno chile, tortillas, green cabbage, chopped tomato, onion, avocado, sour cream, adobo sauce, chili powder, cumin, lime juice, lime zest

Directions:
To make the Adobo Sauce, wisk together Sour Cream, Adobo sauce from a can of chipotle chiles, Seafood seasoning, Chili Powder, Cumin, Lime Juice, and Lime Zest.  And refrigerator until ready to use.
Then wisk together Canolia Oil, Ancho Chile Powder, chopped Cilantro, chopped Jalapeno and the juice of 1 Lime. Then marinade the fish in this mixture for at least 15-20 minutes in the refrigerator.
Meanwhile (while your fish is marinadeing], you can chop up the rest of your taco toppings.
To grill the fish, I used a non-stick spray on aluminum foil or you can use another type of grill top if you have one (to prevent the fish from falling into the grill].  You want to grill the fish for 4 minutes on one side, then turn it over and cook for an additional 30 seconds.  Remove from heat and let stand for about 5 minutes.
The corn tortillas I sprayed lightly with oil and placed on the grill for about 30 seconds and they come out perfect.
Fill your tortillas with the grilled fish, top with shredded green cabbage, grilled corn, avocado, cilantro, onion, tomatoes, etc. and then top with the Adobo sauce.  Eat and enjoy!
Chocolate Peanut Butter Energy Balls
Category: appetizers-and-snacks
By Dylan Kitz

Energy balls filled with all of the essentials for a pre-workout snack!

Ingredients:
4 cups quick cooking oats
2 ½ cups natural peanut butter
2 cups dry unsweetened shredded coconut
1 cup chocolate chips
1 cup dried cranberries
1 cup almond milk
½ cup honey, melted

Directions:
Combine oats, peanut butter, shredded coconut, chocolate chips, cranberries, almond milk, and honey in a bowl and mix thoroughly. Roll mixture into bite-size balls and arrange on a baking sheet. Refrigerate until set, at least 15 minutes.

Prep time: 15 mins
Total time: 30 mins
Yields: 34 energy balls

Calories: 240.3
Fat: 15.7 g
Saturated fat: 5.5 g
Carbohydrates: 22.4 g
Sugars: 11.3 g
Dietary fiber: 3.7 g
Protein: 6.7 g
Sodium: 58 mg
Traditional Mexican Street Tacos
Category: world-cuisine
By I <3 Cooking!

These mini tacos are great for a quick and easy meal or as an appetizer. These little dynamites are my favorite because they are packed with flavor and look great too!

Ingredients:
6 (5 inch) corn tortillas
3 cups chopped cooked chicken
4 sprigs fresh cilantro, chopped
½ cup chopped white onion
1 cup guacamole
1  lime, cut into wedges

Directions:
Place a paper towel on a microwave-safe plate and top with tortillas; heat in the microwave for 10 seconds. Place chicken in a microwave-safe bowl; heat in the microwave until heated through, 30 seconds to 1 minute. Layer chicken, cilantro, onion, and guacamole, in that order, onto each tortilla. Squeeze lime juice over each taco.

Prep time: 10 mins
Cook time: 1 min
Total time: 11 mins
Yields: 6 tacos

Calories: 697.1
Fat: 29.9 g
Saturated fat: 6.7 g
Carbohydrates: 44.2 g
Sugars: 2.4 g
Dietary fiber: 9.7 g
Protein: 64.1 g
Cholesterol: 157.5 mg
Sodium: 177 mg
Chocolate-Coconut Iced Coffee


Ingredients:
instant coffee, water, artificial sweetener

Directions:
Combine instant coffee granules with water in a tall glass and stir until dissolved.
Add the Almond Breeze (or low-fat milk of your choice], syrups and sweetener and stir.
Add ice cubes and if desired top it off with whipped cream and a little chocolate sauce!
Tuna Veggie Pasta Salad


Ingredients:
lemon, garlic cloves, extra virgin olive oil, basil, pasta, red bell pepper, green bell pepper, celery, red onion, tuna

Directions:
"Cook the pasta according to directions, drain, and set aside (I cook them while I chop the veggies].  Zest the lemon into the bowl.  Squeeze the lemon's juice into the bowl (tip: zap the lemon in the microwave for 5 seconds and then roll it on the counter with your palm to get more juice out of it].  Add the garlic and basil.  Add the olive oil (I base my "correct" amount of E.V.O.O. based on the consistency of the dressing- I like it to be about the consistency of salsa].  Whisk everything together (and take a big whiff while you're at it- you'll think you've died and gone to heaven].  Start chopping the veggies as chunky or fine as you want.  Throw them in the bowl with the dressing as you go.  When you're done with the veggies, add the pepporicini slices and olives.  Then add the well drained tuna and mix everything together just until the dressing is totally incorporated.  Now is a good time to adjust the seasonings and/or olive oil, so take a taste test and make your additions (or don't] accordingly.  Finally, when the pasta is reasonably cool, add it in gradually and mix thoroughly  (and as gently as possible]. Let it chill in the fridge for a couple hours and enjoy!"
Mushroom Parmentier


Ingredients:
mushrooms, butter, olive oil, red onion, garlic cloves, fresh thyme leaves, red wine, water, flour, fresh parsley, floury potatoes, butter, milk, gruyere cheese, parmesan cheese

Directions:
Heat the oven to 425°F/220°C.
Clean and quarter the mushrooms. (Dice if using portabello].
Heat 2 of the tablespoons of the butter with one tablespoon of the olive oil and sauté the mushrooms until golden. Remove from pan.
Heat the other spoonful of olive oil (more if needed] and sauté the onion until soft. Add the garlic for one minute.
Deglaze with the wine and reduce to about a tablespoon.
Add the stock, thyme leaves and the mushrooms, season with salt and pepper, cook until the stock has reduced by half.
Combine the flour with the last tablespoon of butter in a small dish and the stir it into the sauce. Cook until the liquid has thickened to a sauce, a matter of minutes. Stir in the parsley. Spoon the mixture into a gratin dish.
Potato Topping: Steam the potatoes in a covered saucepan with about an inch of water in the bottom, until very tender. Keep and eye on them or you will start to brown the bottom. This way of steaming the potatoes gives them a nice texture and flavour.
Mash the potatoes with the butter and milk until very smooth, adding more milk if needed.
Season with salt and pepper. Stir in the Gruyere cheese.
Spread over the mushroom mixture, smooth with the back of a spoon.
Sprinkle over the Parmesan.
Bake until golden on top, about 15 minutes.
Savory Biscuit Bubble Ring


Ingredients:
bacon, parmesan cheese, green pepper, onion, buttermilk, butter, margarine

Directions:
Heat oven to 350.
Generously grease 12-cup fluted tube pan.
In large bowl, combine bacon, parmesan cheese bell pepper and onion; mix well.
Separate dough into 20 biscuits.
With scissors, cut each biscuit into quarters; place in bowl with bacon-cheese mixture.
Toss to mix.
Arrange mixture in greased pan.
Drizzle with melted butter.
Bake at 350 for 28-38 minutes or until golden brown.
Immediately invert onto serving plate; remove pan. Serve warm.
Peanut Butter Banana Shake (Smoothie)


Ingredients:
1% low-fat milk, vanilla yogurt, peanut butter, honey, banana

Directions:
"Blend all ingredients until smooth."
Grilled Peanut Butter and Banana Sandwich
Category: main-dish
By KATIES8422

A sweet, warm breakfast idea. Cooked like a grilled cheese, but filled with melted peanut butter and warm bananas.

Ingredients:
cooking spray
2 tablespoons peanut butter
2 slices whole wheat bread
1  banana, sliced

Directions:
Heat a skillet or griddle over medium heat, and coat with cooking spray. Spread 1 tablespoon of peanut butter onto one side of each slice of bread. Place banana slices onto the peanut buttered side of one slice, top with the other slice and press together firmly. Fry the sandwich until golden brown on each side, about 2 minutes per side.

Prep time: 2 mins
Cook time: 10 mins
Total time: 12 mins
Yields: 1 serving

Calories: 436.5
Fat: 18.7 g
Saturated fat: 4 g
Carbohydrates: 56.8 g
Sugars: 20.6 g
Dietary fiber: 8.9 g
Protein: 16.8 g
Sodium: 422.3 mg
Banana Cream Pie III
Category: desserts
By Angie

Very easy Banana Cream Pie.

Ingredients:
1 (9 inch) pie crust, baked
3  bananas
2 ½ cups cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups frozen whipped topping, thawed

Directions:
Slice 2 of the bananas and arrange in bottom of baked and cooled pastry shell. Pour cold milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Fold in 1/2 cup of the whipped topping. Pour into pastry shell. Chill at least 3 hours before serving. Garnish with remaining whipped topping and slices of the remaining banana.

Prep time: 10 mins
Total time: 3 hrs 10 mins
Yields: 1 pie

Calories: 308.2
Fat: 11.7 g
Saturated fat: 6.8 g
Carbohydrates: 48.6 g
Sugars: 32.3 g
Dietary fiber: 1.3 g
Protein: 3.9 g
Cholesterol: 6.1 mg
Sodium: 491.3 mg
Flavorful French Onion Soup


Ingredients:
butter, yellow onions, garlic clove, bay leaf, dry red wine, thyme, pepper, swiss cheese, French baguette

Directions:
Preheat oven to 350°.
Melt butter in a soup pot over medium heat.
Add sliced onions and garlic to butter; saute until softened.
Turn down the heat to a simmer.
Add beef stock, wine, thyme, bay leaf, and pepper to onions.  Continue to simmer at lowest heat for up to 60 minutes.
At this point, you can turn off the heat and set aside until ready to assemble. Reheat soup before assembly into bowls.  Remove bay leaf.
Cut baguette into 4, 1" thick slices.  Place on a baking sheet and toast for 5 minutes.
Ladle soup into 4 oven proof bowls. Place a toasted crouton on top the soup, top with cheese slice and bake or broil  until cheese is melted.
Apple-Maple Jam


Ingredients:
apples, white sugar, cinnamon, allspice, nutmeg, ground cloves, pure maple syrup

Directions:
In a large saucepan combine all the ingredients.
Bring slowly to a boil over medium high heat.
Stirring constantly bring heat up to high and rapidly bring mixture to gelling point.
Remove from heat.
Skim Foam.
Ladle hot jam into hot jars leaving 1/4 inch head space.
Adjust caps and process 10 minutes in a boiling water bath canner.
Should make 8 half pints.
Blini


Ingredients:
buckwheat flour, plain flour, baking powder, egg, buttermilk, butter, xanthan gum

Directions:
Sift dry ingredients into a medium sized bowl.
Gradually whisk in the egg, buttermilk and melted butter.
Cook in batches, Drop 2 teaspoon portions of butter into a non-stick heated frying pan. Cook the first side, turn and cook until browned on both sides.
Place on wire racks to cool.
Top with your favourite toppings- creme  fraiche and salmon roe/caviar, creme fraiche mixed with some dill then topped with smoked salmon.
Gluten-Free Rustic Bread


Ingredients:
sorghum flour, potato starch, tapioca starch, salt, flax seed meal, active dry yeast, olive oil, cider vinegar, warm water

Directions:
Whisk together sorghum flour, potato starch, tapioca starch, flaxseed meal, salt, sugar, and yeast in a bowl.
Stir in the egg whites and olive oil.
Stir in the water and cider vinegar.
Pour the batter into a non-stick loaf pan.
Bake for 35 minutes at 175C/350F, starting from a cold oven.
Peasants’ Tomato Pie


Ingredients:
phyllo pastry, butter, Dijon mustard, mozzarella cheese, Fontina cheese, tomatoes, garlic clove, fresh oregano, fresh chives, fresh parsley, olive oil, sea salt, fresh ground pepper

Directions:
Preheat oven to 350°F.
Note: remember to keep the phyllo pastry covered with a damp towel when not using as it dries and becomes brittle in minutes.
Cut the sheets of phyllo in half cross-wise.
Working with half a sheet of phyllo at a time, brush one half with melted butter, then one with mustard and repeat until all layers are used and piled roughly on top of one another.
Gently place the layered phyllo sheets on a cookie pan and fold any rough edges under.
Layer the cheeses on the phyllo base, then layer the tomatoes on, overlapping them slightly.
Mix the oil, garlic and herbs in a small bowl then drizzle over the pie.
Season to taste with salt and pepper. Bake for 35-40 minutes, until golden.
For a different pie try a few of your own additions such as thinly sliced mushrooms, sun-dried tomato slivers or even anchovies, and other favourite cheeses!
Gluten Free Banana Muffins (Or Fruit of Your Choice)


Ingredients:
potato starch, tapioca flour, xanthan gum, ground cinnamon, baking soda, baking powder, salt, butter, butter flavor shortening, sugar, eggs, vanilla, milk, bananas, vanilla yogurt, pecans, brown sugar

Directions:
Place rack in center of oven and preheat to 350.
Lightly oil muffin pan or insert liners.
In large mixing bowl whisk together dry ingredients (flours through salt].
Soften butter and shortening. Blend with sugar until light and fluffy. Mix in milk, vanilla, yogurt and banana.
Fold wet ingredients into dry until mixed through.
Fill muffin tins 2/3 full.
Top muffins with a generous dusting of brown sugar and pecans.
Place on center rack and bake for 20-25 minutes.
Crab and Spinach Stuffed Mushrooms


Ingredients:
frozen chopped spinach, portabella mushrooms, garlic cloves, onions, cream cheese, monterey jack cheese, heavy cream, butter

Directions:
Melt butter in a sauce pan on medium heat.  Add the onion and garlic and saute for 5 minutes.
Add the spinach, the cream cheese, and the heavy cream and continue to cook on medium heat until the cream cheese is melted.
Add the monterrey jack cheese and salt and pepper to taste.
Finally, tear the crab meat into small chunks and gently fold the meat into the spinach mixture.
Spoon the spinach mixture into the mushroom caps and place them on an oiled baking sheet.
Bake the mushrooms on 375 for 20 minutes.
Mapo Dofu: Spicy Tofu With Meat Sauce (Szechwan Style)


Ingredients:
sweet onion, garlic, ground turkey, soy sauce, sake, gingerroot, silken tofu, cornstarch

Directions:
In a large sturdy frying pan (preferably a 12" one], saute the onions and the garlic in the oils until onions are somewhat tender (saute less if using green onions].
Add in the ground meat and chop it up with your spatula as you stir-fry. Continue until meat is no longer pink (takes only a few minutes--do not overcook!].
Add in ginger, chili paste (to taste--leave it out if cooking for a toddler], sake or other wine, soy sauce, and chicken stock. Bring to a boil, skimming off fat, if needed.
Add in the cubed tofu and stir gently, while trying to avoid breaking up the cubes. Cook only until tofu is coated and hot (not long!].
Stir the cornstarch into a few tablespoons of water--just to moisten--and add this mixture slowly to the meat and tofu--stirring constantly.
Scoop heaping portions of the mapo dofu over steamed white rice and let guests add in more chili paste, if they desire.
Bacon Wrapped Pineapple Shrimp


Ingredients:
canola oil, shrimp, pineapple chunks, bacon

Directions:
Heat oil in nonstick skillet over med-high heat., Place a chunk of pineapple in the curve of each shrimp., Wrap each shrimp in a slice of bacon and secure with a toothpick., Place in the hot oil and cook, about 3 minutes a side, until shrimp is opaque.
Loubieh Bizeit + Kizbarh - Lebanese String Beans + Cilantro


Ingredients:
string bean, cilantro, garlic, salt, olive oil

Directions:
Saute the onions until they are a very pale golden colour.
Add the beans, cilantro, garlic & the salt. Stir, then cook on a medium heat for 5 minutes.
Reduce the heat & cook on a low simmer for 15 minutes.
Serve at room temperature.
Braised Pork Chops With Cream Gravy


Ingredients:
water, dried parsley flakes, salt, onion powder, thyme leaves, Worcestershire sauce, milk, cornstarch

Directions:
Spray skillet with non stick spray., brown chops on both sides, then add the water and all the spices., cover and simmer for 20 - 30 minutes until the chops are cooked thoroughly., take the chops out of the pan, set aside and keep warm., Combine milk and corn starch, cook in skillet until thick, stirring constantly., Place the chops on plates and pour the gravy over them.
Raspberry Lemon Roll


Ingredients:
cream cheese, powdered sugar, lemon zest, Cool Whip, Chambord raspberry liquor

Directions:
Grease a jelly roll pan and line with waxed paper.
Grease and flour paper.
Mix cake according to package directions and pour into prepared pan.
Bake 15 minutes at recommended temperature until lightly browned.
Remove from oven and turn onto powdered sugar coated kitchen towel.
Remove waxed paper and roll up jelly roll fashion, starting with the short side, to cool.
Whip cream cheese until smooth.
Add powdered sugar, zest and Cool Whip and mix thoroughly. (If it's too thick to spread or you would like a stronger lemon flavor, add a little fresh lemon juice.].
Once the cake is cool, unroll and brush with Chambord.
Spread pastry filling over all and top with cream cheese mixture spreading evenly to the edges.
Roll up.
Garnish with powdered sugar, lemon slices and raspberries.
Artichoke Bruschetta
Category: appetizers-and-snacks
By ROXANNEBLESH

This is a great bruschetta recipe based on an artichoke dip. It's always a huge hit! Try adding spinach or tomatoes!

Ingredients:
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
½ cup grated Romano cheese
⅓ cup finely chopped red onion
5 tablespoons mayonnaise
1  French baguette, cut into 1/3 inch thick slices

Directions:
Preheat the broiler. In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet. Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

Prep time: 18 mins
Cook time: 2 mins
Total time: 20 mins
Yields: 8 servings

Calories: 277.8
Fat: 11.1 g
Saturated fat: 2.6 g
Carbohydrates: 35.7 g
Sugars: 1.9 g
Dietary fiber: 2.3 g
Protein: 10 g
Cholesterol: 11 mg
Sodium: 592.7 mg
Goat Cheese Stuffed Grape Leaves


Ingredients:
onion, olive oil, garlic, tomatoes, lemon juice, cooked long-grain rice, dill, grape leaves

Directions:
Heat the oil in a skillet, add the onions and cook over medium heat until the onions are soft and translucent, about 10 minutes.
Add the garlic and tomato, lemon juice and salt and pepper to taste. Cook for another 5 minutes.
Stir in the rice.
Remove the pan from the heat and stir in the dill.
Set aside to cool to room temperature, then refrigerate.
Meanwhile drain the grape leaves and carefully pull them apart. Put them into a bowl of cold water. Let them soak until you are ready to roll.
Heat the oven to 350°F.
Place a grape leaves on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Along with a thin slice of goat cheese.
Fold the sides over the rice and roll the leaf into a small log shape, about the size of a cigar.
Repeat with the remaining rice mixture.
Place the rolled grape leaves into a casserole dish.
When all the mixture or cheese is used, cover rolled leaves with several layers of flat grape leaves and pour in 1 cup of chicken stock.
Cover and bake for 45 minutes.
Let cool to room temperature and refrigerate.
Serve well chilled.