xiaoxl/recipe_data huggingface dataset:
Baked Croissant Blueberry French Toast With Crispy Pecans


Ingredients:
eggs, half-and-half, ground nutmeg, vanilla, Grand Marnier, orange, zest of, brown sugar, white sugar, salt, pecans, unsalted butter, unsalted butter, salt, blueberries, brown sugar, blueberries, pure maple syrup, fresh lemon juice

Directions:
For the French toast: Butter a 9-by-13-inch baking dish. Arrange the croissant halves in the baking dish. In a large bowl, whisk together the eggs, milk, half-and-half, nutmeg, vanilla, Grand Marnier, orange zest, 1/4 cup brown sugar, white sugar and salt. Pour this mixture over the croissants. Cover the baking dish and chill until all of the liquid is absorbed, at least 2 hours.
For the topping: Preheat the oven  to 350 degrees F. In a shallow baking pan, spread the pecans evenly and toast until fragrant, about 4 to 5 minutes. Remove from the oven and toss pecans with the 1 teaspoon butter and salt.
Increase the oven temperature to 400 degrees F. Sprinkle the blueberries evenly over the croissant mixture. Melt 1/4 cup butter with 1/4 cup brown sugar, stirring until the butter is melted. Drizzle this mixture over the baking dish and bake for 20 inutes, or until the liquid from the blueberries is bubbling.
For the blueberry syrup: In a small saucepan, cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve; stir in the lemon juice.
Sprinkle the croissant French toast with toasted pecans. Serve with the syrup.
Crushed Heirloom Potatoes


Ingredients:
potatoes, gorgonzola, blue cheese, pecans, extra virgin olive oil, baby arugula

Directions:
Boil potatoes until they are just tender, 20-40 minutes (depending on variety]; drain and then return them to pot.
Using a large wooden spoon, coarsely crush potatoes in pot.
Stir in cheese, nuts, oil and arugula and toss to blend.
Salt and pepper to taste.
Southwest Loaded Baked Potato


Ingredients:
baking potatoes, butter, red onion, bell pepper, dried cilantro, ground cumin, garlic powder, chili powder, oregano

Directions:
Preheat the oven to 375°F Pierce the potatoes all over with the tines of a fork. Place the potatoes directly on the oven rack and bake for about an hour, until tender and baked through. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle.
Melt the butter in a skillet over medium heat. Add the onion and bell pepper to the skillet and saute for about 4 minutes. Add the cilantro, cumin, garlic powder, chili powder, coriander, oregano, and vegetable blend to the skillet and continue to cook for about 5 minutes, until thoroughly heated. Split the baked potatoes and spoon in about a cup of the bean mixture to each potato. Garnish as desired and serve.
Garnishes: grated cheddar cheese, fresh chopped cilantro, chopped green onions, sour cream, salsa.
Sky High Biscuits


Ingredients:
flour, whole wheat flour, baking powder, sugar, salt, cream of tartar, butter, egg, milk

Directions:
In bowl,combine dry ingredients., Cut in butter til mix resembles small peas., Add egg and milk,stirring quickly and briefly., Knead lightly on floured board., Roll or pat gently to 1 inch thickness., Cut into 1-2 inch biscuits., Place on greased cookie sheet., Bake at 450 degrees for 12-15 minutes .
Sweet Scrambled French Toast


Ingredients:
eggs, milk, vanilla, cinnamon, butter, sugar

Directions:
In a large bowl, beat eggs., Add milk, vanilla and cinnamon., Add bread cubes and toss., Let sit for 5 minutes., Melt butter in a large skillet., Add bread cubes and stir until cooked and browned., Gradually add sugar and stir to coat evenly., Cook until all sugar is dissolved for about 5 minutes., Serve immediately.
Rhubarb Relish


Ingredients:
rhubarb, onions, brown sugar, vinegar, salt, cinnamon, allspice, ground cloves, pepper

Directions:
Combine all ingredients in a saucepan. Cook over medium heat for 30 minutes or until thickened, stirring occasionally.
Cool; store in the refrigerator.
Makes a nice condiment for poultry, pork or beef.
Lime Yogurt Dessert


Ingredients:
boiling water, Jello gelatin, yogurt

Directions:
"Pour boiling water over jello in large bowl. Stir until dissolved.  Add ice cubes. Stir until jello begins to thicken.  Remove any unmelted ice.  Add yogurt, beat with hand mixer until smooth. Pour into dessert dishes. Refrigerate until firm, about 45 minutes.  Top with cool whip if desired."
Tex-Mex Bake


Ingredients:
ground beef, frozen corn kernels, onion, green pepper, salsa

Directions:
Heat oven to 400'.
Combine beef, corn, onion, pepper, salsa, and taco seasoning in a bowl.
Transfer to a greased 9x9 baking dish, cover.
Bake 30 minutes.
Meanwhile, prepare cornbread according to pkg.
When 30 minutes cook time for beef mixture has passed, spread cornbread batter over beef, covering entirely.
Bake, uncovered, another 20-25 minutes or until corn bread is golden brown.
Top with sour cream, shredded cheddar, olives, etc.
Jason's Hamburger Soup


Ingredients:
hamburger, onions, green peppers, carrots, celery ribs, tomato juice, ketchup, basil, onion powder, garlic powder, pepper, water

Directions:
Brown Hamburger., Add rest of ingredients in large pot. Add 2 inches of water, to cover the soup in pot., simmer on stove till soup starts to  reduce.  1- 1 1/2 hours.
Conch Salad
Category: salad
By Carl B

My twist on a favorite Bahamian-style dish, served cold.

Ingredients:
1 pound fresh conch
1 ¼ cups lemon juice, divided
1 cup diced tomatoes
½ cup diced onion
½ cup diced green bell pepper
½ cup diced cucumber
¼ teaspoon seasoning blend (such as Badia® Complete Seasoning®), or to taste
1 pinch seasoned salt, or to taste
2 cups tomato juice
¼ cup lime juice
¼ cup vinegar
1 dash hot sauce, or to taste

Directions:
Tenderize conch with a meat mallet. Dice into bite-sized chunks. Soak conch in 1 cup lemon juice for at least 2 hours, preferably overnight. Drain off lemon juice and place conch in a bowl. Add tomatoes, onion, green pepper, cucumber, seasoning blend, and seasoned salt; mix thoroughly. Transfer conch mixture to a container. Add remaining 1/4 cup lemon juice, tomato juice, and lime juice; mix well. Stir in vinegar and hot sauce. Refrigerate until flavors combine, about 1 hour. Serve cold.

Prep time: 20 mins
Total time: 3 hrs 20 mins
Yields: 8 servings

Calories: 111.2
Fat: 0.3 g
Carbohydrates: 13.5 g
Sugars: 4.6 g
Dietary fiber: 1.1 g
Protein: 14.6 g
Cholesterol: 36.9 mg
Sodium: 319.5 mg
Orecchiette With Roasted and Sundried Tomatoes


Ingredients:
grape tomatoes, olive oil, salt, sun-dried tomato pesto, cheese, salt, fresh ground black pepper, fresh basil

Directions:
Preheat oven to 400°F (200°C]. Line rimmed baking sheet with parchment paper.
Toss together tomatoes, oil and 1/4 tsp (1 mL] salt in bowl; spread onto prepared baking sheet. Roast in centre of oven for 25 minutes or until shriveled.
Meanwhile, combine pesto, cheese, 1/2 tsp (2 mL] salt and the pepper in large bowl.
Bring large pot of salted water to a boil. Add pasta; stir occasionally until water returns to a boil. Cook for 9 to 11 minutes or until tender but firm. Drain, reserving 1 cup (250 mL] of the pasta cooking water. Toss pasta with pesto mixture. Add half of reserved pasta cooking water and toss again. Add more water if necessary to loosen sauce, adding 1/4 cup (50 mL] at a time. Stir in basil.
Divide pasta among six bowls; spoon tomatoes over top. Serve with additional grated or shaved cheese, if desired.
Tortilla a La Mexicana


Ingredients:
boneless chicken breast half, chili powder, tomatoes, butter, eggs

Directions:
Poach the chicken breast in water or chicken stock for 10 minutes.
Cool and cut into cubes.
Place the tomato and chili powder in a blender and blend until is forms a smooth puree.
Heat 1 tablespoon (15 ml] of the butter in a skillet and cook the puree over moderate heat for about 5 minutes, stirring frequently.
Add the chicken cubes and season to taste with salt and pepper.
Beat the eggs with salt and pepper to taste.
Heat the remaining tablespoon of butter in an omelet pan over high heat until the butter foams.
Pour in the beaten eggs and stir rapidly with the back of a fork until the eggs are cooked but still soft and moist.
Add the chicken mixture and tip the pan to roll the omelet over the filling, using the fork to assist.
Roll out of the pan onto a warm serving platter.
Banana Date Walnut Breakfast


Ingredients:
wild rice, banana, dates, walnuts

Directions:
Put ingredients in a blender in the above order and pulse until it is both smooth and lumpy.
Note: You can substitute cooked brown rice.
Soaking instructions for wild rice:
Place 1/2 cup black wild rice into a tupperware container or jar. Add about 1 1/2 cups of water. Place a lid on it. Set aside on your counter for 1 1/2 to 2 days (depending on how hard or soft you like it, I prefer it a little harder so I do it for 1 1/2 days], some of the rice will "crack" open and reveal a white inner flesh. While soaking it's important to change the water every 12 hours or so. It is then ready to be eaten as is. Simply drain and add to your dishes, or eat it raw - I love it with some fresh garlic, sea salt, and a dash of lime juice! mmmm Wild rice that has not been cooked has so much  texture and flavor and nutrition - it is simply amazing! For leftovers, strain, and place in fridge in a sealed container - keeps for about a week.
Salmon with Lemon and Dill
Category: main-dish
By Michelle Ramey

This is a wonderful (and easy) recipe I got from my Aunt. The flavors of lemon and dill really complement the fish. I like to use wild Alaskan salmon for this recipe, but any salmon will work. I usually don't measure, so these are all estimates. Play with the ingredients to suit your own tastes!

Ingredients:
1 pound salmon fillets
¼ cup butter, melted
5 tablespoons lemon juice
1 tablespoon dried dill weed
¼ teaspoon garlic powder
sea salt to taste
freshly ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper. Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 320.3
Fat: 22.1 g
Saturated fat: 9.4 g
Carbohydrates: 2.4 g
Sugars: 0.5 g
Dietary fiber: 0.3 g
Protein: 25.7 g
Cholesterol: 104.3 mg
Sodium: 196.6 mg
Family Reunion Baked Macaroni and Cheese


Ingredients:
macaroni, cheese, milk, butter, salt, dry mustard, flour, black pepper, paprika, egg

Directions:
Cook pasta, only al-dente. You will be cooking it in the oven, so you don't want to overcook it. Rinse with cool water and drain well. Return to pan with a little butter to prevent sticking and set aside.
Pre-heat oven to 375 degrees.
Melt 6 Tbs. butter over medium heat in large saucepan. Add flour, salt, black pepper, dry mustard, and paprika. Stir constantly for 3 minutes. Add milk, whisking constantly for 10 minutes, or until sauce thickens. Remove from heat.
Remove 1/4 cup of the sauce and slowly stir into your beaten egg to temper the egg. Add the egg mixture to the sauce.
Add 4 cups of the shredded cheese to the sauce, return pan to heat, stirring until cheese is melted. Pour sauce over pasta.
Pour 1/2 of the pasta into a 9 X 13 casserole dish, then sprinkle with 1/2 of the remaining shredded cheese. Repeat with the remaining pasta and cheese.
Melt 2 Tbs. butter and combine with your bread crumbs. Sprinkle on top of pasta.
Bake at 375 degrees for 30 minutes, or until top is bubbly and starting to brown.
Ramos Gin Fizz


Ingredients:
triple sec, orange flower water, powdered sugar, nutmeg

Directions:
Add all of the ingredients (except for the nutmeg] into a blender.
Blend for 1 minute on high, until creamy and froth.
Traditional this is serve in a tall glass and garnished with nutmeg.
Cheers!
Ingredient notes:
*Some people choose to squeeze fresh lemon & lime juice and add simple syrup.
** powdered egg whites can be used, if you are afraid of raw eggs. I've never had a problem!
Orange Flower Water is not that difficult to find. If found mine at Trader Joe's or most liquor stores should carry it.
Grilled Char Siu Chicken


Ingredients:
soy sauce, hoisin sauce, ketchup, honey, garlic, gingerroot, five-spice powder, boneless skinless chicken thighs

Directions:
Combine everything except the chicken in a large bowl.
Add the chicken and mix well to ensure that all the pieces are covered with the sauce.
Marinate at least 2 hours preferrably overnight.
Grill until the chicken is cooked through about 20 to 30 minutes.
Butterscotch Berry Tart


Ingredients:
sugar, salt, egg, vanilla extract, berries

Directions:
HEAT oven to 350°F Combine flour, sugar and salt in processor; blend 10 seconds.  Add shortening, blending until mixture resembles coarse meal. Add egg, vanilla and almond extracts. Process until moist clumps form, turning mixer on/off to scrape sides.
GATHER dough into ball and, using floured fingertips, press dough onto bottom and up sides of 9-inch tart pan with removeable bottom.
PRESS 1/2 cup almonds over bottom of crust. Spread 1/2 cup jam over almonds; spread 1/2 cup butterscotch topping over jam.
BAKE tart until crust is golden at edges and jam is thick and bubbly, about 40 minutes. Cool completely on rack. Push up pan bottom to release tart.
TOSS berries with remaining 2 tablespoons jam in bowl to coat. Top tart with berries; sprinkle remaining 2 tablespoons almonds around edge of tart. Drizzle additional 2 tablespoons butterscotch over top.
*To toast nuts: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
Buttery Nipple


Ingredients:
"irish cream"

Directions:
"Add the butterscotch schnapps to a a chilled shot glass and layer the Irish Cream on top by pouring it over the back of a spoon."
Wild Blueberry Bundt Cake


Ingredients:
butter, granulated sugar, eggs, flour, baking powder, salt, fresh blueberries, granulated sugar

Directions:
Grease& flour a 10 inch bundt pan or angel food cake pan& set aside.
In a large bowl, beat butter with 1 cup of the sugar until fluffy; add egg yolks, one at a time, followed by orange rind.
Using clean beaters, beat egg whites in a separate bowl until soft peaks form; beat in remaining sugar, 1 tbsp at a time, until glossy peaks form and set aside.
Sift flour, baking powder& salt into another large bowl.
Stir dry ingredients into butter mixture, alternately with orange juice, making 3 additions of dry& 2 additions of juice to make a stiff batter.
Stir 1/3 of the egg whites into the batter, then fold in the remainder; fold in 2 cups of the berries.
Scrape into prepared pan& smooth top.
Bake in center of preheated 350F oven for 45- 55 minutes or until cake tester comes out clean; transfer to rack& cool for 20 minutes.
While cooling make the glaze: bring sugar& juice to a boil in a small saucepan, stirring continuously; boil hard for a minute, then allow to cool.
Loosen cake from edges of pan, place a rack over the pan& turn the cake out onto the rack; place a sheet of foil beneath the rack, brush the cake with the glaze& allow to cool.
Transfer the cake to a flat serving plate, fill center with remaining berries& dust lightly with icing sugar.
Penne Rosa


Ingredients:
penne pasta, boneless chicken breast, frozen chopped spinach, Italian-style diced tomatoes, alfredo sauce, tomato sauce, red pepper flakes, parmesan cheese

Directions:
Fill a medium size pot with water and add red pepper flakes, bring to boil, add penne noodles.
Cut chicken into pieces and cook thoroughly.  Set aside and keep warm.
Saute mushrooms.
Thaw spinach and drain out all excess water.
In a large saucepan mix Alfredo sauce, tomatoes, tomato sauce, mushrooms, spinach and more red pepper flakes (to taste].  Simmer on low for 15-20 minute.
Drain pasta and place in a large serving bowl.
Add chicken to pasta and stir.
Add sauce and stir.
Serve immediately and sprinkle with Parmesan cheese and additional red pepper flakes if desired.
Ham and Eggs Bake-Betty Crocker


Ingredients:
frozen hash browns, cooked ham, swiss cheese, mushroom, eggs, milk, cottage cheese

Directions:
preheat oven to 350 degrees.
grease a 9x13 baking dish.
sprinkle dish with half the hash browns.
layer on half ham, cheese, red peppers & mushrooms.
repeat layering of remaining ham, cheese, red pepper & mushrooms.
top w/ leftover hashbrowns.
beat eggs, milk, cottage cheese, salt & pepper to taste w/ whisk.
pour over dish.
bake uncovered 45-50 minutes (til light brown and the center is set].
Applesauce Spice Muffins


Ingredients:
butter, brown sugar, egg, all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, raisins, currants, walnuts, unsweetened applesauce, granulated sugar, cinnamon, nutmeg

Directions:
Grease or line 12 large muffin cups and set aside.
In a large bowl, cream together butter and brown sugar; beat in egg.
Stir together flour, baking powder, soda, salt, cinnamon and nutmeg.
Combine with raisins and almonds.
Stir dry ingredients into the batter in 3 parts, alternating with the applesauce in 2 parts.
Mix just until blended.
Transfer to muffin cups, almost filling each cup.
TOPPING: Combine all topping ingredients and spoon equally over muffins.
Bake at 375 F.
for 20 minutes or until well risen and firm to the touch.
Let cool on a rack and serve for breakfast or snacks.
Makes 12 big muffins.
150 Classic Canadian Recipes.
Bernie's White Baked Beans


Ingredients:
great northern beans, bacon, onion, sugar, light brown sugar, yellow mustard, apple cider vinegar

Directions:
Drain small amount of liquid off of beans. Cook bacon until done,crumble bacon.
Drain grease from pan (reserving enough to fry onions].
Fry chopped onion and bacon in grease until onions are soft.
Mix with rest of ingredients.
Bake in a greased baking dish for 1 hour at 3350F uncovered.
Kathy's Meaty Spaghetti Sauce


Ingredients:
ground beef, mild sausage, hot sausage, tomato sauce, whole tomatoes, onion, green pepper, oregano, bay leaf, garlic, olive oil

Directions:
In a frying pan add 2 tbs oil, add garlic, onion and green pepper.
Saute vegetables until tender.
Add ground beef and sausage to pan, cook until done.
Pour off excess fat, and add meat mixture to large pot.
Add tomato sauce and canned tomatoes to meat mixture in pot, keep adding sauce until it's as thick as you like.
(I like more sauce and less meat, my husband likes's more meat and less sauce].
Stir sauce until well mixed.
Add oregano and bay leaf.
Sprinkle oregano to cover entire top of sauce.
I add a lot of oregano.
Mix well, and heat to a boil stirring occasionally.
Add as much oregano as you like.
Add salt and pepper to taste.
Once it starts boiling turn the heat down to a simmer.
Simmer for 30 minutes, stirring occasionally.
In the meantime, cook pasta in a large pot of boiling water.
Drain pasta.
Pour sauce over pasta.
Satay


Ingredients:
sugar, salt, pork, curry powder, coconut milk

Directions:
Soak bamboo skewers at least half an hour so that the ends do not burn on the grill.
Slice the pork into thin strips (about 1/4 of an inch thick] that will fit onto the skewers.
Marinade the pork in curry powder, sugar, coconut milk and salt for 30 minutes.
Thread the pork onto the bamboo skewers.
Grill and serve with peanut sauce and cucumber in vinegar.
Best Ever Turkey Onion Sandwich


Ingredients:
fat free mozzarella cheese, romaine lettuce, fat-free Miracle Whip, mustard, I Can't Believe It's Not Butter! Spray

Directions:
Place the onions in a bowl and add a couple of teaspoons of water- I also like to add a boullion cube for extra flavor (+5 calories], but be careful with this if you're watching sodium.
Cover with plastic wrap and nuke onions for about 3-5 minutes or until floppy.
Meanwhile, spray one side of each slice of bread with the butter spray.
Lay one piece spray-side down in a skillet and top with the cheese.
You might want to add a squirt of spray over the cheese if the kind you use doesn't melt well.
When the onions are done, take them out and spoon them over the cheese on the bread.
Next, add the 3 slices of turkey.
Spread the unsprayed side of the other slice of bread with the Miracle Whip (or fat free mayo] and the mustard.
Place this slice on top- spray side up!
Heat the skillet over medium heat, toasting the sandwich a couple of minutes on either side or until golden brown.
When done, remove the sandwich, peel apart, stuff in the lettuce, smoosh back together, and CHOW DOWN!
I included calorie and fat counts for every ingredient so that it will be easy to make substitutions and still know the exact nutritional information- I realize that not everyone loves onions as much as I do!
Some other good ingredients are roasted bell peppers, mushrooms, tomato, or anything else you love!
Decadent Cauliflower Casserole


Ingredients:
cauliflower, frozen cauliflower, onion powder, swiss cheese, cheddar cheese, sour cream, parsley flakes

Directions:
If using fresh, clean, break into small pieces and cook for 10 minutes. If using frozen just cook for 10 minutes. Drain well.
In a greased baking dish, combine sour cream, soup, salt, pepper, parsley, onion powder, & cheese.
Gently fold in cauliflower.
Top with bread crumbs and bake at 350 degrees for 30 minutes (covered].
Option: Can replace cauliflower with broccoli.
Creme Fraiche Chicken
Category: world-cuisine
By Kristel A. Ivy

When I was an exchange student in France, my French mom made this dish and it has been my favorite ever since. It is chicken breast cooked in butter, creme fraiche and mushrooms over pasta. No one can make it like her, but this is very close. Serve with French bread or French garlic bread if desired. Bon Appetite!

Ingredients:
6  skinless, boneless chicken breast halves
¼ cup white wine
salt and pepper to taste
1 (8 ounce) package pasta, your choice of shape
1 large white onion, chopped
1 tablespoon chopped garlic
2 (8 ounce) packages sliced fresh mushrooms
2 cups creme fraiche
½ cup grated Parmesan cheese for topping
3 tablespoons sour cream

Directions:
In a large skillet, saute chicken breasts in oil over medium high heat. Once breasts are browned, add white wine and salt and pepper to taste. Let simmer for 15 to 20 minutes, or until chicken is cooked through and juices run clear. Meanwhile, To Cook Pasta: Bring a large pot of salted water to a boil. Add pasta to boiling water, cook for 8 to 10 minutes or until al dente. Drain. When chicken is cooked, remove from skillet and cube. Set aside. Saute onion and garlic in remaining juices. Once onions are translucent, add mushrooms and saute until soft. Add cubed chicken, creme fraiche and sour cream (to desired thickness). Stir all together and heat through. Put hot cooked pasta on plate, top with chicken and sauce and sprinkle with grated Parmesan cheese.

Yields: 4 to 6 servings

Calories: 707.9
Fat: 43.1 g
Saturated fat: 26 g
Carbohydrates: 35.1 g
Sugars: 6.2 g
Dietary fiber: 3.2 g
Protein: 47.6 g
Cholesterol: 256 mg
Sodium: 269.7 mg
Makeover Meringue Coconut Brownies


Ingredients:
butter, brown sugar, sugar, vanilla extract, flour, baking soda, salt, skim milk, chocolate chips, flaked coconut, walnuts, cream of tartar, brown sugar

Directions:
In a small bowl, cream the butter, 1/3 cup brown sugar and the sugar until light and fluffy; then beat in vanilla.
Combine the flour, baking soda, and salt; add to the creamed mixture alternatively with the milk, beating well after each addition.
Press into a 13"x9" baking pan already coated with non-stick spray.
Sprinkle chocolate chips, coconut and walnuts on top.
In a large bowl, beat the egg whites and cream of tartar until soft peaks form.
Gradually beat (1 tbsp at a time] the remaining 3/4 cup brown sugar.  Beat until stiff peaks form.
Spread this mixture over the top of the mix in the pan.
Bake in a 350F oven for 30-35 minutes.
Cool on a wire rack and then cut into 24 bars.
STORE in the refrigerator.