xiaoxl/recipe_data huggingface dataset:
Butternut Squash Risotto With Spinach and Toasted Pine Nuts


Ingredients:
olive oil, table salt, ground black pepper, vegetable broth, water, unsalted butter, onions, garlic cloves, arborio rice, dry white wine, parmesan cheese, fresh sage leaves, fresh nutmeg, pine nuts

Directions:
Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add about 3 1/2 cups squash in even layer and cook without stirring until golden brown, 4 to 5 minutes; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Continue to cook, stirring occasionally, until squash is tender and browned, about 5 minutes longer. Transfer squash to bowl and set aside.
Return skillet to medium heat; add reserved squash fibers and seeds and any leftover diced squash. Cook, stirring frequently to break up fibers, until lightly browned, about 4 minutes. Transfer to large saucepan and add vegetable broth and water; cover saucepan and bring mixture to simmer over high heat, then reduce heat to medium-low to maintain bare simmer.
While broth mixture is simmering, add 1 teaspoon olive oil to now-empty skillet and swirl to coat. Add 4 ounces baby spinach and cook, covered, over medium heat, until leaves begin to wilt, about 2 minutes. Uncover and cook, stirring constantly, until fully wilted, about 30 seconds. Set aside.
Melt 3 tablespoons butter (or margarine] in now-empty skillet over medium heat; when foaming subsides, add onions, garlic, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes. Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes.
Meanwhile, strain hot broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan and discard solids in strainer; cover saucepan and set over low heat to keep broth hot.
When wine is fully absorbed, add 3 cups hot broth and half of reserved squash to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.
Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 2 or 3 more times, until rice is al dente. Turn off the heat, stir in remaining 1 tablespoon butter/margarine, Parmesan, sage, and nutmeg; drain excess liquid from spinach and gently fold in spinach and remaining cooked squash. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Top individual servings of risotto with toasted pine nuts; serve immediately.
Peppered Rib Eye Steaks


Ingredients:
fresh ground black pepper, dried thyme, garlic powder, salt, lemon pepper, dried parsley flakes, olive oil

Directions:
Combine first 7 ingredients.  Brush steaks with oil; rub with pepper mixture.  Cover and chill 1 hour.
Grill, covered with grill lid, over medium-high heat (350-400 degrees] about 10 minutes on each side or until desired degree of doneness.
Chimichurri Stuffed Pork Loin


Ingredients:
fresh parsley, fresh cilantro, lime zest, olive oil, garlic cloves, boneless pork loin, butter, pineapple slices

Directions:
With kitchen shears, snip 2 tablespoons parsley and 2 tablespoons cilantro, and combine with 1/2 teaspoon lime zest, 1 tablespoon oil, and 1 clove of garlic; set aside.
Butterfly pork loin and brush with oil.
Spread remaining garlic on cut side of pork loin, season with pepper, and add remaining parsley, cilantro and lime zest.
Roll loin back to original shape and tie at 2 inch intervals with kitchen string.
Spread reserved herb mixture over outside of pork and season with black pepper.
Grill pork over medium, indirect heat, covered, until internal thermometer registers 150 degrees F, about 1 to 1 1/2 hours.
Meanwhile, brush corn with melted butter and season with salt and pepper.
Grill corn during last 20 minutes of grilling the pork, turning occasionally.
Grill pineapples during last 5 to 10 minutes of pork grilling time.
When pork is done, remove pork and cover with foil; let rest 10 minutes (meat temperature should rise to 160 degrees F].
Remove string, slice and serve.
Fragrant Chicken and Squash Soup


Ingredients:
chicken breast, lemongrass, galangal, shallot, spring onion

Directions:
First poach the chicken breast for 20 minutes in the stock, this will make the stock more flavoursome.
Take it out and leave to rest.
Then add the squash and simmer quietly for about 10 minutes. Once the chicken is cool enough to handle cut it into bitesize chunks and return to the soup.
Now add the Lemongrass, shallot, galangal and spring onion and cook for about 3 minutes more.
Just before serving add the chopped chilli and finally sprinkle with the coriander.
Bon apetit!
Triple Threat Guinness-Cheese Spread


Ingredients:
sharp cheddar cheese, blue cheese, cream cheese, caraway seed, paprika

Directions:
Combine cut up cheddar, blue cheese and cream cheeses in the bowl of a food processor or blender.
Add caraway seeds, paprika and beer.
Process until smooth.
Transfer to a serving bowl or crock.
Serve at room temperature with crackers or spread on grilled hamburgers or hot dogs.
Ricotta Toast with Bacon and Tomato
Category: meat-and-poultry
By France C

Toast isn't just for breakfast anymore. Eat this creamy and flavorful toast any time of day! Use a thick-cut crusty bread like sourdough so it can stand up to the toppings. If you prefer a smoother consistency, blend the ricotta in a food processor before using.

Ingredients:
2 slices bacon
⅔ cup diced cherry tomatoes
1 tablespoon shredded Parmesan cheese
2 leaves fresh basil, minced
salt and ground black pepper to taste
2 thick slices crusty bread
2 tablespoons olive oil
¼ cup ricotta cheese

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. When cool enough to handle, crumble and set aside. Combine cherry tomatoes, Parmesan cheese, basil, salt, and pepper in a small bowl. Heat a cast iron grill pan over medium-high heat. Brush bread slices with olive oil on both sides. Cook in grill pan  until grill marks appear and bread is toasted, 2 to 3 minutes per side. Spread toasted bread with ricotta cheese. Top with tomato mixture and sprinkle with bacon. Cut each toast in half and serve.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 servings

Calories: 304.6
Fat: 21.4 g
Saturated fat: 5.2 g
Carbohydrates: 18 g
Sugars: 0.3 g
Dietary fiber: 1.3 g
Protein: 10.4 g
Cholesterol: 20.9 mg
Sodium: 527.5 mg
Strawberry and Pecan Spinach Salad


Ingredients:
pecans, strawberries, blue cheese, honey, red wine vinegar

Directions:
Put all salad ingredients in a large bowl.
In a small jar mix all dressing ingredients and shake well. Add salt and pepper to taste.
Dress salad immediately before serving.
If you plan to keep this in the fridge for a few days, do not add dressing.
Schlotsky's Bread
Category: bread
By Dee

The dough will look resemble a batter, almost pourable. Take care not to add too much flour. If using all-purpose flour, use a little less as it is heavier than bread flour. Great to eat hot from the oven with butter.

Ingredients:
½ cup warm water (110 degrees F/45 degrees C)
1 tablespoon white sugar
2 ¼ teaspoons active dry yeast
¼ teaspoon baking soda
1 ½ teaspoons warm water (110 degrees F/45 degrees C)
¾ cup warm milk (110 degrees F/45 degrees C)
½ teaspoon salt
2 ½ cups bread flour
2 tablespoons cornmeal

Directions:
In a small bowl stir together the warm water, sugar, and yeast. Stir to dissolve and set aside. In a large bowl dissolve baking soda with the 1 1/2 teaspoons warm water. Add the warm milk, salt, and one cup of the flour. Beat with a wire whisk until smooth. Beat in yeast mixture and remaining flour. Batter should be thick, sticky, and smooth. Prepare 2 pie pans with non-stick spray. Dust pans with cornmeal.  Place 1/2 dough in each pie pan. Batter will spread during rising time. Spray top of dough with non-stick cooking spray. Cover and let rise for one hour. Repeat spraying of bread with non-stick cooking spray. Bake in a preheated 375 degree F (190 degrees C) for 20 minutes. Allow to cool for an hour before slicing.

Yields: 2 medium loaves

Calories: 19.2
Fat: 0.4 g
Saturated fat: 0.2 g
Carbohydrates: 3.2 g
Sugars: 1.8 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 1.2 mg
Sodium: 129.8 mg
Chicken Ravioli Primavera (6 Ww Points)


Ingredients:
olive oil, garlic, crushed tomatoes, fresh parsley, dried oregano, dried basil, sugar, zucchini, parmesan cheese, romano cheese, fresh basil

Directions:
. Heat oil in a large nonstick skillet over medium-high heat. Add garlic, and saute 1 mintue.
Add tomatoes and next 4 ingredients. Bring to a boil. Reduce heat, and simmer, uncovered,
10 minutes, stirring occasionally. Add zucchini; cook 5 additional minutes or until tender. 2.
While zucchini cooks, cook ravioli according to package directions. Drain well. Place on a
large serving platter. Top with tomato mixture, and sprinkle with cheese. Garnish with basil
sprigs, if desired.
Chocolate Cheesecake I
Category: desserts
By JJOHN32

A chocolate lover's delight!  Top with cherry pie filling or sweetened strawberries.

Ingredients:
2 cups graham cracker crumbs
2 tablespoons white sugar
⅓ cup melted butter
1 cup semisweet chocolate chips
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3  eggs
½ cup sour cream  (Optional)
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
½ cup sour cream  (Optional)

Directions:
Prepare crumb crust by combining cracker or wafer crumbs, butter or margarine, and 2 tablespoons sugar.  Press mixture into bottom and 2 inches up sides of a 9 inch springform pan.  Refrigerate. Melt chocolate chips in top of a double boiler over hot water.  Set aside. Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and creamy.  Blend in eggs.  Gradually pour in chocolate mixture beating on low speed until well-blended.  Add 1/2 cup sour cream, flour, vanilla.  Blend until smooth.  Pour into prepared crust. Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes or until filling is firm.  Turn oven off.  Cool cheesecake 1 hour without opening door.  Cool completely.  Chill several hours or over night.  Garnish just before serving with sweetened sour cream made by combining 1 tablespoon sugar with 1/2 cup sour cream.

Yields: 1 - 9 inch cake

Calories: 507.6
Fat: 35.5 g
Saturated fat: 21.1 g
Carbohydrates: 42.3 g
Sugars: 31.1 g
Dietary fiber: 1.3 g
Protein: 8.2 g
Cholesterol: 130.1 mg
Sodium: 316.1 mg
Soothing Simple Face And/Or Hair Mask


Ingredients:
honey, tea bag

Directions:
put honey in a microwavable bowl., heat for 15 seconds., Mix in the teabag., apply to face and hair generously., let sit for 10 minutes., rinse leaving no trace of mask.
Summer Thyme Chicken


Ingredients:
red wine vinegar, water, bay leaf, garlic powder, salt, dried thyme, ground pepper, chicken parts

Directions:
In a small sauce pan, combine all ingredients except chicken.
Bring to a boil.
Reduce heat and simmer 2 minute
Remove from heat and cool.
Pierce chicken with a fork.
Place in a tight fitting bowl.
Add cooled marinade. Save some for basting.
Turn to coat.
Cover and refrigerate at least 2 hours. Grill or bake at 350 deg. about 50-55 minute
Baste often with remaining marinade.
Sweet and Sour  Chicken


Ingredients:
boneless chicken breasts, egg, milk, cornstarch, salt, pepper, msg, brown sugar, ketchup, soy sauce, white vinegar, water, cornstarch, water

Directions:
Preheat oven to 350°F.
Cut chicken breasts into strips or chunks. (Chunks will make the chicken more saucy.].
Beat egg and milk in a bowl big enough to dip chicken pieces.
Mix cornstarch, salt, pepper, MSG, and/or any desired seasonings in a bowl to coat chicken.
Dip chicken pieces in egg mixture and coat with flour mixture.
Deep fry chicken until breading is crisp. (Do not worry if insides are still pink.].
Mix sauce ingredients in a medium-sized baking dish. (Double sauce ingredients if you want extra sauce for dipping.].
Place chicken in baking dish with sauce and bake for about 45 minutes, turning occasionally.
For dipping sauce, mix 2 teaspoons water and 2 teaspoons cornstarch and add to sauce. Heat in a saucepan, stirring, until sauce is thickened.
Crab Spread


Ingredients:
cream cheese, Worcestershire sauce, lemon juice, mayonnaise, onion, chili sauce, dried parsley flakes

Directions:
Whip cream cheese with mixer.
Add Worcestershire sauce, lemon juice, mayonnaise and onion; mix well.
Spread evenly on a serving platter.
Spread 1/2 bottle chili sauce over the cream cheese mixture.
Flake drained crabmeat over the top.
Sprinkle with dried parley flakes.
Serve with Frito scoops or with crackers as a spread.
Lamb Chops Indienne


Ingredients:
lamb cutlets, curry powder, garam masala, garlic powder, onion powder, white vinegar, salt, water

Directions:
Marinade: Combine all the ingredients and spread evenly over the lamb cutlets., Allow to marinade at least one hour in refrigerator., Heat the barbecue and place the cutlets on an oiled flatplate or grill., Cook for 5 minutes, turn and cook for a further 5., Nice served with a mango chutney.
Ramp Risotto


Ingredients:
extra virgin olive oil, shallot, red pepper flakes, arborio rice, dry white wine, chicken broth, unsalted butter, parmesan cheese, kosher salt, olive oil

Directions:
In a wide, heavy-bottom saucepan, heat 3 tablespoons olive oil over medium-high heat.
Finely chop ramp greens and stalks, reserving greens for later.
Add shallot, ramp stalks, and pepper flakes to sauce pan and stir until the shallot is translucent, about two minutes.
Add rice to pot and cook over medium heat for two minutes, stirring to coat the rice with oil.
Pour in 1/4 cup of the wine and boil until almost absorbed (a little liquid should remain on top of the rice].
Continue to add 1/4 to 1/2 cup of hot broth at a time, stirring the rice constantly until almost all of the liquid is absorbed.
After adding about 2 cups of stock, add another 1/4 cup of stock, the remaining wine, and a tablespoon of olive oil, continuing to stir.
Add the ramp greens and more stock as needed and continue cooking and stirring until the risotto looks creamy but is still al dente, about 18 to 22 minutes.
Remove from heat and let the risotto stand for about 30 seconds before adding a drizzle of olive oil, butter, and cheese; stir until well combined.
Season with salt.
Mexican Seven Layer Salad


Ingredients:
lettuce, red cabbage, carrots, tomatoes, avocados, fresh lemon juice, green onion, black beans, tortilla chips, cheddar cheese

Directions:
Chop lettuce and toss in a large bowl with grated cabbage and carrots.
Spread mixture into the bottom of a deep glass salad bowl.
Peel and slice avocado and toss with lemon juice.
This prevents avocado from turning brown.
Evenly cover the lettuce with a layer of tomato, followed by a layer of avocado, a layer of green onion, a layer of beans and a layer of chips.
Pour the dressing over all and sprinkle with the cheese.
Cover and refrigerate for at least 45 minutes before serving.
For a spicier dressing mix taco seasoning with Ranch dressing if desired.
Fruit and Cream Pie Bars


Ingredients:
butter, sugar, eggs, vanilla extract, all-purpose flour, salt, baking powder, cream cheese, sugar, vanilla, egg, vanilla extract, powdered sugar, milk

Directions:
Cream together butter and sugar. Add eggs and beat well. Beat in vanilla.
In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined. Set batter aside.
In a medium sized bowl beat together cream cheese, sugar, and vanilla until smooth. Add the egg and beat until smooth.
Grease a 15x10x1 pan or 9×13, whichever one you decide to use. Spread 3 cups batter in the bottom. Spread the cream cheese layer on top and lastly Spread with pie filling. Drop remaining batter on top of pie filling.
Bake at 350 for 25-30 (If using a 9x13, increase bake time to 35] minutes or until toothpick comes clean. Cool on wire rack.
Combine powdered sugar and milk for the glaze and drizzle over the bars. Let the bars cool completely, or refrigerate for 3 hours for easier cutting into bars.
Mango-Strawberry Fool


Ingredients:
mangoes, salt, heavy whipping cream, sugar, strawberry, mint sprig

Directions:
Peel the mangoes and remove the pulp from the seed, trying to keep at least 4 nice slices of mango intact for garnish; set them aside.
In a food processor, puree the remaining pulp to a very fine puree with the salt.
Strain through a fine mesh strainer, pushing hard on the solids.
Chill your mixer bowl and whip in the freezer for 10 minutes.
Whip the cream and sugar until soft peaks form.
Carefully, carefully fold the cream into the mango.
Wash, dry and hull the strawberries.
Slice into quarters.
Into each glass put a spoonful of strawberry pieces.
Top with a dollop of mango-cream.
Top with more berries, then more mango, continuing in layers this way until you have filled the glasses.
End each with the mango-cream.
Garnish each with one of the reserved slices of mango and a little mint sprig.
Serve immediately.
Note 1- if your mangoes are really sweet don't add any sugar to the cream, just whip it without it.
Note 2- this dish won't hold long once you've put it together, 30 minutes or so most.
But you can prepare the mango cream and strawberries up to the point of layering several hours a head.
Get your glasses out and ready, and then just layer before service.
Note 3- try this with raspberries instead of strawberries- heaven!
Pan-Fried Shrimp
Category: seafood
By LeviCooks

Small shrimp with simple seasoning. Add other seasonings if you like.

Ingredients:
½ cup butter, divided
1 pound peeled and deveined bay shrimp
1 tablespoon lemon juice, divided
1 pinch garlic salt, or to taste
salt and ground black pepper to taste

Directions:
Melt 6 tablespoons butter in a skillet over high heat. Add shrimp; cook and stir until browned, about 2 minutes. Reduce heat to medium-low. Season shrimp with 1 1/2 teaspoon lemon juice, garlic salt, salt, and pepper; cook for 1 minute. Serve with remaining 2 tablespoons butter and 1 1/2 teaspoon lemon juice.

Prep time: 5 mins
Cook time: 3 mins
Total time: 8 mins
Yields: 1 pound shrimp

Calories: 292.1
Fat: 24 g
Saturated fat: 14.8 g
Carbohydrates: 0.4 g
Sugars: 0.1 g
Protein: 18.8 g
Cholesterol: 233.6 mg
Sodium: 482.8 mg
Nana's Apple Crisp
Category: desserts
By KERI_B

Very quick and easy recipe! Delicious with vanilla ice cream!

Ingredients:
6  tart apples - peeled, cored, and sliced
½ cup butter, melted
1 cup all-purpose flour
1 cup white sugar
1 cup quick-cooking oats
2 tablespoons ground cinnamon, divided
¼ cup butter, cut into pieces

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place apples in a 9x13 inch baking dish. In a bowl, mix melted butter, flour, sugar, oats, and 1 tablespoon cinnamon to form a crumbly mixture. Sprinkle over apples. Dot with remaining 1/4 cup butter, and sprinkle with remaining 1 tablespoon cinnamon. Bake 50 minutes in the preheated oven, until lightly browned and apples are tender.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 402.7
Fat: 18.3 g
Saturated fat: 11.1 g
Carbohydrates: 59.5 g
Sugars: 35.9 g
Dietary fiber: 4.8 g
Protein: 3.5 g
Cholesterol: 45.8 mg
Sodium: 124.7 mg
Bay Scallops With Balsamic and Basil


Ingredients:
butter, shallot, garlic cloves, bay scallops, fresh basil, sugar, pepper, salt

Directions:
In a skillet over medium high heat, melt butter and saute the shallots and garlic in the butter, stirring frequently, until tender.
Add scallops and basil to the skillet and saute for about 2 minutes.
Add vinegar, sugar, pepper and salt (if needed] and saute an additional 2-3 minutes or until the scallops are opaque.
Serve immediately over fine noodles or rice.
Slow Cooker Lengua (Beef Tongue)
Category: world-cuisine
By liz

Don't let the cut of meat scare you it is a very tender tasty meat. You will be pleasantly surprised. Find the meat at any Mexican market, ask the butcher. Serve this in tacos with chopped onion, tomato, cilantro, and wedges of lime.

Ingredients:
1  beef tongue
½  onion
2 cloves garlic, or more to taste
1  bay leaf
salt and ground black pepper to taste
water to cover
1 tablespoon butter

Directions:
Place beef tongue, onion, garlic, and bay leaf in the crock of a slow cooker; generously season with salt. Pour in enough water to cover beef mixture. Cook on Low for 8 hours. Transfer beef tongue to a work surface and cool slightly. Peel outer layer of skin from beef tongue and remove rough end. Chop the meat into bite-size pieces. Heat butter in a skillet over medium heat; cook and stir beef tongue meat until tender, 5 to 10 minutes. Season with salt and pepper.

Prep time: 10 mins
Cook time: 8 hrs 5 mins
Total time: 8 hrs 15 mins
Yields: 6 servings

Calories: 492.2
Fat: 38.8 g
Saturated fat: 14.7 g
Carbohydrates: 1.2 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 32.1 g
Cholesterol: 223.5 mg
Sodium: 122.9 mg
Diablo Shrimp
Category: seafood
By matty1124

I don't know where I had this. It must have been a restaurant, and I couldn't find any recipes that are close to what I remember. So this is my take on it. I make this for my wife and I. She really loves it.

Ingredients:
1 (12 ounce) package angel hair pasta
⅓ cup salted butter
⅓ cup olive oil
1  jalapeno pepper, sliced
1 tablespoon red pepper flakes
¾ cup dry white wine
salt and ground black pepper to taste
24  peeled and deveined medium shrimp
1 (4 ounce) jar capers
2 tablespoons grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook angel hair at a boil, stirring occasionally, until cooked through yet firm to the bite, 4 to 5 minutes; drain. Melt butter in a large skillet over medium-low heat. Stir olive oil, jalapeno pepper, and red pepper flakes into the melted butter; cook until the flavors of the peppers infuse into the butter mixture, about 10 minutes. Remove and discard the jalapeno slices if desired; they will make this dish really hot if you leave them in. Stir white wine into the butter mixture; cook another 5 minutes. Add shrimp and capers. Increase heat to medium; cook and stir the shrimp until they are bright pink on the outside and no longer transparent in the center, about 5 minutes. Add drained pasta to the shrimp mixture; toss to coat. Top with Parmesan cheese to serve.

Yields: 4 servings

Calories: 642
Fat: 37.4 g
Saturated fat: 12.9 g
Carbohydrates: 50.1 g
Sugars: 2.4 g
Dietary fiber: 4.6 g
Protein: 20.8 g
Cholesterol: 134 mg
Sodium: 1267.5 mg