xiaoxl/recipe_data huggingface dataset:
Insalata Caprese I
Category: salad
By katquilter

This tastes like the salad that is served at a famous Italian restaurant chain in my area. It's perfect with fresh loaf of crusty bread. For the best flavor be sure to use fresh whole-milk mozzarella it puts the packaged varieties to shame. You can find fresh mozzarella in Italian delis, gourmet markets, cheese shops and some grocery stores.

Ingredients:
4  ripe tomatoes, cut into wedges
14 ounces fresh mozzarella cheese, diced
1  red onion, sliced
⅓ cup extra virgin olive oil
⅓ cup balsamic vinegar
¼ cup chopped fresh basil
salt and pepper to taste

Directions:
In a large bowl, combine the tomatoes, cheese, onion, oil, vinegar, basil, and salt and pepper to taste. Toss and chill for 1 hour. Serve on large platter.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 498.1
Fat: 40.3 g
Saturated fat: 16.8 g
Carbohydrates: 12.7 g
Sugars: 9.6 g
Dietary fiber: 2 g
Protein: 19.3 g
Cholesterol: 77.9 mg
Sodium: 154.2 mg
Sunday/ Any Day Spaghetti #Ragu


Ingredients:
spaghetti, hot Italian sausage links, dry red wine, fresh parsley, garlic cloves, butter, eggs

Directions:
In a large pot of salted boiling water, cook spaghetti according to package directions for al dente.
Cut sausages about ½ inch pieces.  In a large skillet on medium heat cook sausage until browned on all sides (3-4 minutes], deglaze pan with wine and let cook a couple of minutes, stir in Ragu® Sauce and simmer for 5-7 minutes.
In a small fry pan add breadcrumbs and toast on medium low heat for a couple of minutes or until toasted, stirring frequently.  Take off the heat add in garlic and parsley and mix together.  Set aside.
In a frying pan with butter, on medium heat, cook eggs to over easy.
Place cooked and drained spaghetti into pan with Ragu® Sauce and stir to combine, place on serving plate/plates. Top spaghetti with toasted breadcrumbs then eggs.  Serve and Enjoy!
The Best Guacamole


Ingredients:
avocados, lime, juice of, red onion, cilantro, garlic clove, kosher salt, table salt, pepper

Directions:
Halve the avocado and remove the pit. Remove the avocado from the skin by scooping it out with a spoon. Place the avocado in a bowl and mash it gently with a fork. Mix in the remaining ingredients.
Serve immediately. The recipe also says you can cover and chill for up to 3 hours, but I would just leave everything prepared and put it together in the last minute.
Makes 3-4 servings (but it will go so fast you should double it!].
Chocolate Frosting


Ingredients:
margarine, vanilla, boiling water, powdered sugar

Directions:
Mix margarine, vanilla and boiling water add cocoa and powdered sugar mix until creamy and smooth.
Spread on cooled peanut butter squares.
Lemon Delight Dessert


Ingredients:
flour, butter, pecans, cream cheese, powdered sugar, Cool Whip Topping, instant lemon pudding, instant vanilla pudding, milk

Directions:
Preheat oven to 35o degrees.
Cut butter into flour, then add nuts and press into bottom of ungreased 13x9 inch pan.
Bake crust at 350 degrees for 30-35 minutes, or until it begins to brown (takes a long time].
Cool crust before adding other layers.
Mix together softened cream cheese, powdered sugar, and 1 1/2 cups of the Cool Whip.
Mix until well blended and spread evenly over crust.
Beat pudding mixes and milk together well and spread over cream cheese layer.
Spread remaining Cool Whip on top.
Refrigerate until it sets.
A Different Porridge


Ingredients:
rolled oats, rolled barley, cinnamon, skim milk, yoghurt

Directions:
Place oats and barley and milk and 3/4 cup water in pot., Cook over moderate heat and bring to boil, stirring., Reduce heat, simmer, stirring till thick, 5 or 6 minutes., Spoon into bowls., Serve with yoghurt.
Asparagus & Chicken Salad (Schwetzinger Spargelsalat)


Ingredients:
low-fat mayonnaise, mayonnaise, vinegar, parsley, salt, sugar, grape tomatoes, cherry tomatoes, asparagus

Directions:
Combine mayonnaise, vinegar, parsley, calt and sugar. Let stand for 5-10 minutes.
Combine cubed chicken, pineapple and tomatoes in a large bowl. Add the dressing mix, tossing lightly
Arrange half the Asparagus in a large salad bowl or serving platter. Spoon chicken salad on top. Scatter remaining  asparagus on top.
Butternut Squash Bisque


Ingredients:
golden delicious apples, chicken broth, dry white wine, cinnamon, nutmeg, ginger, chives

Directions:
Preheat oven to 400 degrees.
Rinse squash, cut in half lengthwise and scoop out seeds.
Places halves cut side down in a 12 by 7 inch baking pan.
Peel, halve and core apples, add to pan.
along with 1/4 cup water.
Bake in a 400 degree oven until squash is tender when pierced, about 45 minutes, When cool enough to handle, scoop out flesh of squash from peels, discard peel.
In a blender or food processer, (I use a hand blender, works great, this way you can do it right in the pan],Blend squash,apples and broth until smooth.
Pour into 3 to 4 quart pan.
Add wine, cinnamon, nutmeg, ginger and chili flakes.
Bring to a simmer over medium-high heat, and reduce heat to simmer, stirring occasionally to blend flavors, about 15 minutes.
Add salt and pepper to taste, and stir in chives.
Insanely Amazing Jalapeno Cheese Dip
Category: appetizers-and-snacks
By happywife05

Take this delicious, 5-minute prep, jalapeno cheese dip to BBQs, cookouts, parties, or any other occasion. This dish will make you the most popular person there! Serve with bread, crackers, or chips.

Ingredients:
1 (4 ounce) can diced jalapeno peppers
1 cup shredded Parmesan cheese
½ cup shredded Cheddar cheese
1 cup mayonnaise
1 (4 ounce) can chopped green chilies
1 round loaf sourdough bread

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Combine jalapeno peppers, Parmesan cheese, Cheddar cheese, mayonnaise, and green chilies in a bowl. Cut the top off of the sourdough bread and hollow out the center to create a bowl. Fill the bread bowl with the jalapeno mixture. Bake in the preheated oven for 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 2 cups

Calories: 438.1
Fat: 28.1 g
Saturated fat: 6.8 g
Carbohydrates: 34.7 g
Sugars: 2.5 g
Dietary fiber: 1.9 g
Protein: 12.7 g
Cholesterol: 25.1 mg
Sodium: 1136.7 mg
Quick Chicken Soup With Buttermilk Dumplings


Ingredients:
olive oil, boneless skinless chicken thighs, chicken breasts, butter, onion, celery ribs, carrots, chicken broth, chicken broth, fresh thyme, dried thyme, sea salt, fresh ground black pepper, heavy cream, cornstarch, all-purpose flour, fresh lemon juice, fresh chives, fresh parsley

Directions:
Heat oil in large pot over medium-high heat.
Cook chicken 6 minutes on each side or until lightly browned.
(Chicken may not completely cook through but will finish cooking when returned to broth.].
Transfer chicken to cutting board; cut into bite size pieces; set aside. (Keep warm].
Melt butter in pot over medium heat.
Add onion, celery, and carrot and saute for 3 minutes.
Stir in broth,, thyme, sea salt, & pepper.
Bring to a boil, reduce heat and simmer, covered 5 minutes.
Whisk together cream and cornstarch in a small bowl; stir in simmering broth.
Cut each biscuit into quarters and dredge pieces in flour, shaking off excess.
Add biscuits to broth and cook partially covered or until biscuits are firm to the touch. (Biscuits will continue to cook.].
Add chicken, lemon juice and chives to broth, simmer until chicken is heated throguh.
Season with additional sea salt & freshly ground black pepper, if desired.
Barbecued Salmon


Ingredients:
salmon steaks, lemon juice, soy sauce, barbecue sauce

Directions:
Rinse the Salmon and pat dry with paper towels.
Combine the Lemon Juice and Soy sauce in a shallow glass dish.
Add Salmon and let stand at room temperature for 15-20 minutes. Make sure to turn the Salmon several times throughout the 20 minute.
Remove the Salmon from the marinade and season lightly with Salt and Pepper. Discard the marinade.
Grill salmon on a covered grill for 10 to 14 minutes.
Halfway through cooking time brush Salmon with Barbecue Sauce, turn and continue grilling.
Once the fish flakes easily when tested, remove from grill and brush with Barbecue Sauce and serve.
Red Velvet Waffles


Ingredients:
maple syrup, cream cheese, Bisquick, granulated sugar, cocoa powder, milk, egg, vanilla

Directions:
Preheat waffle iron. Preheat oven to 225 degrees.
In a microwave safe bowl, combine maple syrup and cream cheese. Microwave on high, in 20 second bursts, whisking at each interval, until cream cheese is melted and mixture is smooth. Set aside.
In a medium bowl, mix to combine bisquick, granulated sugar, and cocoa powder.
Add milk, egg, oil, and vanilla. Mix until a smooth batter forms.
Add enough red food coloring, drop by drop, to yield a deep red color.
Spray waffle iron with nonstick cooking spray. Pour <U+2154> cup batter onto waffle iron and let cook until golden on the edges and cooked through.
Remove to a cooling rack fit in a sheet pan and transfer to oven to keep warm, if desired. Repeat with remaining batter.
Rewarm maple cream cheese syrup if necessary and drizzle atop red velvet waffles. Serve with whipped cream on the side.
Chocolate Chex Caramel Corn Bars


Ingredients:
brown sugar, light corn syrup, margarine

Directions:
butter bottom and sides 13x9-in. pan.
in large bowl mix popcorn, cereal, and pretzels; set aside.
in a microwavable bowl microwave brown sugar, corn syrup and margarine for 2 minute or until boiling, stirring after 1 minute
pour over cereal mixture in bowl, stirring until evenly coated
press firmly into pan
in a small microwave bowl, microwave choc. chips 1 minute or until melted.
drizzle over bars-(i add more choc. chips].
cool completely- about 30 min.-cut into bars (8 rows by 4].
Banana Nut Bread


Ingredients:
bananas, eggs, flour, sugar, salt, baking soda, cinnamon

Directions:
Preheat oven to 350°F.
Grease a loaf pan.
Mix bananas and eggs together in a large bowl or a stand mixer with the paddle attachment.
Stir in the flour sugar, salt, and baking soda.
Add nuts and blend well.
Place batter in loaf pan sprinkle some raw sugar and more nuts on the top of the batter.
Bake 1 hour.
Peanut Butter and Choco-Nutty Candy


Ingredients:
chocolate chips, unsalted peanuts

Directions:
Spray inside of slow cooker with nonstick cooking spray., Layer ingredients in slow cooker in the order listed., Cook on low for 2 hours. DO NOT stir or lift the lid during cooking time., After 2 hours mix well., Drop by teaspoons onto waxed paper., Refrigerate for 45 minutes before serving or storing for a future date.
Potato Salad with Chives
Category: salad
By LYNNHOUSE

This is a hit at parties and it's so easy to prepare.  The lovely fresh chopped chives add color and delicious flavor. You can add crushed garlic or finely chopped onion to it as well if you like!

Ingredients:
1 ¾ pounds new potatoes, halved
1 cup sour cream
½ cup mayonnaise
½ cup chopped fresh chives
salt and freshly ground black pepper to taste
½ cup chopped fresh chives for garnish

Directions:
Place the potatoes into a pan, and fill with just enough water to cover. Bring to a boil, then simmer over low heat until tender, about 10 minutes. Drain, and cool under cold running water. In a large bowl, stir together the sour cream, mayonnaise, and 1/2 cup of chives. When the potatoes have cooled, stir them into this mixture. Season with salt and pepper. Garnish with remaining chives.

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

Calories: 318
Fat: 22.8 g
Saturated fat: 7.2 g
Carbohydrates: 25.7 g
Sugars: 1.4 g
Dietary fiber: 3.1 g
Protein: 4.3 g
Cholesterol: 23.8 mg
Sodium: 132.6 mg
Marinated Macaroni Salad
Category: salad
By KillerKitty

This is an excellent macaroni salad that everyone in my family has made over the years, and now I make. We have this with dinner at least once a week or every two weeks. It's a hit with everyone, as there's ketchup and sugar  in it for the kids. Just try it; you'll LOVE it!

Ingredients:
1 cup canola oil
⅔ cup white sugar
⅔ cup ketchup
½ cup white vinegar
2 teaspoons salt
½ teaspoon ground black pepper
4 cups rotini pasta
2  tomatoes, chopped
1 small onion, diced
1  green bell pepper, chopped
1 cup chopped cucumber

Directions:
Whisk canola oil, sugar, ketchup, vinegar, salt, and black pepper together in a bowl. Set aside to let the flavors blend for 30 minutes. Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water to cool; drain. Combine cooled pasta, tomatoes, onion, green bell pepper, and cucumber in a bowl. Drizzle the dressing over the pasta mixture and toss to coat. Chill in refrigerator for 1 hour before serving.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr 40 mins
Yields: 8 servings

Calories: 503.5
Fat: 28.8 g
Saturated fat: 2.2 g
Carbohydrates: 56.7 g
Sugars: 24.3 g
Dietary fiber: 2.4 g
Protein: 6.5 g
Sodium: 809.7 mg
Tammi's Crawfish Etoufee
Category: soups-stews-and-chili
By Tammi Roberts

I have used this recipe for years with my family at our gatherings and they all love it!

Ingredients:
½ cup butter
¼ cup olive oil
1 tablespoon garlic powder
1 cup sliced fresh mushrooms
1 pound frozen raw crawfish
1 cup chopped green onion
½ cup grated Parmesan cheese
¼ cup minced fresh parsley
1 cup half-and-half
1 teaspoon crushed red pepper
1 teaspoon Creole-style seasoning
salt to taste
ground black pepper to taste

Directions:
In a large skillet over medium heat, heat butter and olive oil together. Saute garlic powder and mushrooms until mushrooms are tender; about 3 to 5 minutes. Add crawfish and onions. Reduce heat to low and cook for 5 minutes. Stir in Parmesan cheese, parsley, and half and half. Simmer for 5 minutes and stir in crushed red pepper and Creole seasoning. Salt and pepper to taste.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 362.6
Fat: 31.8 g
Saturated fat: 15.1 g
Carbohydrates: 5.7 g
Sugars: 1.2 g
Dietary fiber: 1.2 g
Protein: 14.9 g
Cholesterol: 140.1 mg
Sodium: 401.1 mg
Ham Bone Chowder
Category: soups-stews-and-chili
By D-Man and Pivo

Couldn't find an after Christmas ham chowder recipe that started with slow cooking the ham bone leftovers. Ended up taking ideas from multiple recipes to create something that worked out pretty well.

Ingredients:
1  meaty ham bone, fat trimmed
1 (32 fluid ounce) container chicken stock
1  onion, chopped
2 tablespoons chopped garlic
6  red potatoes, cubed
4 large carrots, chopped
1 tablespoon chopped fresh parsley
2 teaspoons ground cumin
1 cup frozen corn
1 cup milk
salt and ground black pepper to taste

Directions:
Place ham bone in a slow cooker; top with chicken stock, onion, and garlic. Cook on Low for 6 to 8 hours. Remove ham bone from slow cooker; pull meat of bone and shred. Return meat to slow cooker and discard ham bone. Add potatoes, carrots, parsley, and cumin to soup. Cook on High until potatoes are tender, about 45 minutes. Add frozen corn and stir. Remove 1 cup soup and pour into a blender. Add milk to blender. Cover and hold lid down; pulse a few times before leaving on to blend. Return blended soup to slow cooker and stir. Season with salt and pepper.

Prep time: 15 mins
Cook time: 6 hrs 45 mins
Total time: 7 hrs
Yields: 6 servings

Calories: 111.9
Fat: 1.8 g
Saturated fat: 0.7 g
Carbohydrates: 21.9 g
Sugars: 6.7 g
Dietary fiber: 3.2 g
Protein: 4.3 g
Cholesterol: 3.7 mg
Sodium: 509.8 mg
Roasted Eggplant Sandwiches
Category: main-dish
By Brittney Tun

Roasted eggplant on a whole grain roll with fresh tomatoes, basil, and Boursin® cheese.

Ingredients:
1 tablespoon olive oil, or as needed
1 small eggplant, halved lengthwise and sliced
2 (6 inch) whole-grain sandwich rolls, split
¼ cup Greek yogurt
1 tablespoon garlic-and-herb spreadable cheese (such as Boursin®)
2 cloves garlic, minced
1  Roma (plum) tomato, sliced
¼ cup chopped fresh basil leaves

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet. Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side. Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes. Stir yogurt, cheese, and garlic together in a small bowl until smooth; spread onto the rolls. Divide eggplant slices between the rolls; add tomato slices and basil to complete sandwiches.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 388.7
Fat: 16.8 g
Saturated fat: 5.4 g
Carbohydrates: 51 g
Sugars: 8.6 g
Dietary fiber: 8.3 g
Protein: 10.7 g
Cholesterol: 14.4 mg
Sodium: 487.1 mg
Cajun Sweet Potato Pecan Pie


Ingredients:
sweet potatoes, dark brown sugar, granulated sugar, butter, pure vanilla extract, egg, heavy cream, ground cinnamon, nutmeg, ground allspice, pecans, granulated sugar, eggs, dark corn syrup, butter, salt, ground cinnamon, pure vanilla extract

Directions:
Preheat the oven to 300°F.
Combine the mashed sweet potatoes, both sugars, butter, vanilla, egg, cinnamon, nutmeg, and allspice in a large mixing bowl.
Beat with an electric mixer until well blended and smooth.
Scrape the mixture into the pie shell and sprinkle the pecans evenly over the top.
In another large mixing bowl, prepare the topping.
Combine the granulated sugar, eggs, corn syrup, melted butter, salt, cinnamon and vanilla.
Stir until well blended and smooth.
Scrape the mixture over the pecans.
Bake until the pie is nicely browned, about 1 1/2 hours.
Let cool completely on a wire rack and serve topped with whipped cream.
Stir-Fry Sauce


Ingredients:
soy sauce, water, ginger, garlic cloves, honey, cider vinegar, sherry wine, cornstarch

Directions:
Combine all ingredients except cornstarch.
Place cornstarch in a separate bowl and slowly whisk in everything else until desired consistency.
When your stir-fried vegetables are done, pour the sauce in and stir from the bottom, keeping the wok or pan at a higher heat.
In a few minutes the sauce will thicken.
Rosemary Infused Sweet Shortbread


Ingredients:
fresh rosemary, butter, salt, lemon

Directions:
Rinse rosemary and shake dry. Heat butter and salt in a small pot over medium heat, add rosemary. Bring to a boil and let simmer for 1 minute. Remove from heat and allow to cool a bit.
Strain the liquid butter through a sieve and put it into the frigde to solidify again. (if youd like to have an even stronger rosemary flavour, leave it in the butter for 1 hour and strain butter then.].
Combine flour, lemon zest (if using] and 120 g sugar in a big bowl. Add rosemary infused butter in small pieces and knead into a smooth dough.
Roll out the dough to a thickness of 1/2 cm approximately (0.2 inch] and let rest for 30 minutes in a cool place.
Prick with a fork and sprinkle with the remaining sugar.
Bake in the preheated oven at 200°C/375°F on a lower rack for about 12-16 minutes or until slightly golden.
Let cool and break into pieces when completely cooled. Store in an airtight container for up to 2 weeks.
Banana Slush


Ingredients:
sugar, water, oranges, lemons, pineapple, bananas

Directions:
You also need an empty 4 litre ice cream pail or other container.
Boil sugar and water.
Juice the oranges and lemons, mix with sugar water, banana, and pineapple, and freeze in an ice cream pail.
To serve by the glass, fill half the glass with slush and top with 7-up, ginger ale, or grapefruit pop.
Add vodka or fruit-flavored alcohol for fun.
Chocolate Zucchini Rum Cake


Ingredients:
flour, baking powder, baking soda, ground cinnamon, salt, unsweetened applesauce, dark brown sugar, sugar, eggs, zucchini, brandy, water, buttermilk, canola oil, chocolate chips, powdered sugar, rum

Directions:
Position a rack in the center of the oven.
Preheat the oven to 350 degrees F.
Generously grease a nonstick 10-inch tube pan.
In a large bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon and salt.
Make a well in the center of the ingredients and set aside.
In a medium sized bowl, applesauce, brown and white sugars, eggs and egg whites, zucchini, rum, buttermilk and oil.
Beat for 1 minute with a handheld mixer on medium/low until frothy.
(Use a small grater holes for grating the zucchini. It is not necessary to peel them, but make sure they are well-rinsed.- Drain any excess water from the grated zucchini before using. Place in colander and let drain for about 10 minutes before using. Do n] Pour applesauce mixture into the well made in the flour and dry ingredients.
Quickly fold ingredients together with rubber spatula until almost combined.
Continue to fold in chocolate chips until a few wisps of flour remain.
Do not overmix.
Pour into a prepared tube pan and bake for 40-45 minutes or until done.
The cake will spring back lightly when touched and a toothpick inserted in the center comes out with a few moist crumbs attached.
Do not overbake.
Let sit on a wire rack for 15 minutes and then unmold cake.
Place right-side-up on a wire rack to cool completely.
To serve, combine powdered sugar and rum in a small bowl.
Place on a rimmed cake plate and glaze with the rum glaze.
Minnesota Hash


Ingredients:
unsalted butter, extra virgin olive oil, carrots, russet potato, yellow onion, celery seed, kielbasa, braeburn apple, dried marjoram, dried sage, savoy cabbage

Directions:
In a nonstick skillet, melt the butter in the olive oil over high heat. When the butter starts sizzling in small bubbles, add the carrot rounds and cubed potatoes. (NOTE: I always leave the skins on the potatoes: they just taste better that way and have a better texture for this dish.].
Stirring occasionally, sauté the carrots and potatoes in the oil and butter until both begin to brown on their cut surfaces. At this point, lower the heat to medium and add the chopped onion and celery seeds. Season with salt and freshly ground black pepper, coating everything to taste. (NOTE: Adding salt earlier than this step usually impedes the nice browning you get on the carrots and potatoes that you want.].
Continue to sauté the vegetables until the onions begin to turn translucent. Pull all the vegetables back from one side of the skillet and add the chopped kielbasa, stirring it in, slowly.  Doing this -exposing the bottom of the pan in this way- will help the meat brown faster when it hits the pan.  Brown the meat and onions while keeping an eye on the potatoes and carrots, being careful not to burn them.
When the meat has browned on the outside of most pieces, add the chopped apple pieces along with the dried herbs. (NOTE: Fresh herbs are nice but I find that dried help suck up more of the moisture in this dish and have a certain rustic quality. Just make sure that when you add the dried herbs, rub them between your fingers to crush them into powder.].
After about a minute or two, when the apple pieces have softened slightly, add the chopped cabbage over the top, season with a tiny bit of salt (remember: the kielbasa is already salty] and a decent amount of pepper, before folding into the hash.
Wilt the cabbage as you mix the complete dish together and remove from the heat.
Serve hot. This goes very well with poached eggs.