xiaoxl/recipe_data huggingface dataset:
Chef John's Italian Sausage Chili
Category: soups-stews-and-chili
By Chef John

I've added pork to ground beef in chili before, but I've never tried it with all Italian sausage, and I loved the results. We Italian'd this up even more with cannellini beans and a touch of basil, but other than that, it's a fairly classic chili. Garnish with sour cream, avocado, red onion, and basil.

Ingredients:
1 tablespoon olive oil
1 ¼ pounds hot Italian sausage, casings removed
1 ¼ pounds mild Italian sausage, casings removed
1  onion, chopped
salt to taste
2 tablespoons ancho chile powder
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground black pepper
½ teaspoon chipotle chile powder
½ teaspoon dried oregano
2 ½ cups water, or as needed
1 cup tomato puree
2 (15 ounce) cans cannellini beans, drained and rinsed
1  red bell pepper, diced
1  green bell pepper, diced

Directions:
Heat oil in a large pot over medium-high heat. Cook and stir hot Italian sausage, mild Italian sausage, onion, and a pinch of salt together in the pot, breaking up sausage with a wooden spoon. Cook until sausage is browned and crumbly, and most of the liquid is evaporated, about 10 minutes. Stir ancho chile powder, paprika, cumin, ground black pepper, chipotle chile powder, and oregano into sausage mixture; saute until fragrant, about 2 minutes. Pour water and tomato puree into sausage mixture, bring to a simmer, reduce heat to medium-low, and cook on a steady simmer until sausage is tender, about 45 minutes. Add water as necessary and skim any fat that floats to the top. Stir cannellini beans, red bell pepper, and green bell pepper into sausage mixture. Simmer until vegetables are tender, about 30 minutes. Season with salt to taste.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 599.2
Fat: 37.7 g
Saturated fat: 12.5 g
Carbohydrates: 31.4 g
Sugars: 4.7 g
Dietary fiber: 7.6 g
Protein: 32.3 g
Cholesterol: 88 mg
Sodium: 1850.4 mg
Spicy Roasted Vegetables
Category: fruits-and-vegetables
By ChefKatie

These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables.

Ingredients:
1 cup broccoli florets
½ cup cauliflower florets
½ cup julienned green bell pepper
½ cup julienned red bell pepper
½ cup diced eggplant
1 ⅓ tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon minced onion
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
½ teaspoon salt

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl. Roast in the preheated oven until tender, about 10 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 53.2
Fat: 3.3 g
Saturated fat: 0.5 g
Carbohydrates: 5.8 g
Sugars: 2.4 g
Dietary fiber: 2.6 g
Protein: 1.4 g
Sodium: 203.5 mg
Zucchini Relish


Ingredients:
zucchini, onions, red bell pepper, green bell pepper, salt, cider vinegar, sugar, nutmeg, turmeric, celery seed, cornstarch

Directions:
Simmer 30 minutes., Pour in sterilized, hot jars and seal., Use enamel or earthenware utensils, not aluminum.
Herbed Couscous


Ingredients:
butter, garlic cloves, scallion, salt, black pepper, couscous, low sodium chicken broth, fresh parsley

Directions:
In a medium saucepan, melt butter over medium heat. Add garlic, scallion, a pinch of salt and a few grinds of black pepper. Saute until scallion softens, 2-4 minutes.
Add couscous and cook, stirring often, until grains begin to brown and it smells nutty.
Add broth. Bring to a boil, reduce to a simmer, cover, and cook 1 minute, until couscous is tender but firm.
Stir in parsley and serve.
Tuna Tostadas
Category: world-cuisine
By SteveSB

Simple and delicious tuna and avocado tostadas.

Ingredients:
1 (8 ounce) can tuna
5 tablespoons mayonnaise
4 tablespoons salsa
6 tablespoons vegetable oil
4 (6 inch) corn tortillas
1 large tomato, diced
½ cup chopped fresh spinach
½ cup diced onion
4 tablespoons shredded Cheddar cheese
1  avocado, sliced

Directions:
Mix tuna, mayonnaise, and salsa together in a bowl. Set aside. Heat vegetable oil over medium-high heat in a frying pan. Add tortillas in batches and fry until golden and slightly crisp, 2 to 3 minutes. Spread tuna mixture over tortillas evenly. Top with tomato, spinach, and onions. Sprinkle with Cheddar cheese and top with avocado slices.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 562.3
Fat: 45.6 g
Saturated fat: 8.4 g
Carbohydrates: 21.3 g
Sugars: 3.3 g
Dietary fiber: 6.2 g
Protein: 20.2 g
Cholesterol: 32.3 mg
Sodium: 296.4 mg
V. I. Pizza


Ingredients:
egg, broccoli, cauliflower, chopped tomato, carrot, green onion, sliced ripe olives, hard-boiled eggs, mozzarella cheese, sharp cheddar cheese

Directions:
Preheat oven to 375 degrees.
Separate dough into triangles; place on a greased 12 inch pizza pan.  To form crust, firmly press perforations together to seal and pat into shape.  Brush with beaten egg.
Bake until golden brown, about 8-10 minutes.  Cool crust completely.
Spread dip onto cool crust.  Then sprinkle with broccoli, cauliflower, carrots, tomatoes, green onions, olive and eggs.
Top with cheeses.
Cut into wedges to serve.
Creamy Smoked Salmon Pasta With Spinach and Tomato


Ingredients:
fettuccine pasta, Homemade Noodles for 2, sweet onion, garlic clove, red pepper flakes, cream cheese, parmesan cheese, monterey jack cheese, unsalted butter, milk, buttermilk, dried basil, fresh spinach, tomatoes, smoked salmon

Directions:
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 10 to 15 min or until al dente; drain.
Meanwhile melt the butter in a large skillet and add onion, garlic, and red pepper flakes.  Cook over medium heat until onions are translucent.  Reduce heat to low and add in milks, cheeses, and basil and stir over low heat until smooth and creamy about 10 to 15 minutes.  Add smoked salmon and spinach and toss until heated through.  Add cooked pasta and tomatoes and toss to combine.  Add a bit of starchy pasta water if needed to make the sauce a good consistency.  Season with salt and pepper to taste.
Easy Shrimp Dip


Ingredients:
"cream cheese"

Directions:
On a 10"-12" serving plate spread cream cheese (I sometimes use a pizza pan] .
Spread on cocktail sauce (you won't need the whole bottle].
Place shrimp on top of sauce.
Put them close together so shrimp covers sauce completely.
Cover and refrigerate.
Remove from fridge at least 30 minutes before serving.
Makeover Pound Cake


Ingredients:
butter, sugar, eggs, unsweetened applesauce, vanilla extract, lemon peel, all-purpose flour, baking powder, salt

Directions:
In a small mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes.
Add eggs, one at a time, beating well after each egg addition.
Stir in the applesauce, vanilla and lemon peel.
Combine the flour, baking powder and salt together and add to the creamed mixture just until blended.
Transfer to an 8" loaf pan which has been sprayed with non-stick cooking spray.
Bake at 350F for 45-55 minutes or until golden brown and cake tester inserted comes out clean.
Cool for 10 minutes before removing to a wire rack to cool completely.
Chicken in Riesling (Coq Au Vin Blanc)


Ingredients:
whole chickens, olive oil, unsalted butter, leeks, shallots, carrots, dry white wine, small red potato, flat leaf parsley, heavy cream, lemon juice, sea salt, fresh ground black pepper

Directions:
Preheat oven to 350*F.
Pat chicken dry and sprinkle generously with salt & pepper.
Heat oil & 1 tbsp butter in large dutch oven until foaming subsides.
In 2 batches, brown chicken on both sides, flipping once.  About 5minutes per side.  Transfer chicken to a plate.
Meanwhile wash the leeks thoroughly and chop vegetables.
Pour the fat from the pan, then add the remaining butter (2TBSP].  Cook the leeks, shallot, and about 1/4 tsp salt in the pan, covered until the leeks  are just beginning to brown, about 7 minutes.
Add the chicken (skin side up] and any accumulated juices, carrots, and wine.  Boil until liquid is reduced by half, about 5 minutes.
Cover the dutch oven and place in the oven for 25 minutes (you can turn off the oven and leave the chicken in for about another 15 minutes if you need the additional time].
While the chicken is in the oven, place the potatoes and 1 tsp salt in a saucepan, cover with cold water and bring to a boil.  Simmer until potatoes are tender, about 15 minutes.
Drain potatoes and return to saucepan.  Add the parsley and shake to coat.
When you remove the chicken from the oven, add the cream.  Season to taste with the lemon juice, salt , and pepper.
Add the potatoes and serve.
Eggs With Basil Sauce


Ingredients:
margarine, flour, salt, pepper, fresh basil, dried basil, milk, eggs, mozzarella cheese

Directions:
Melt margerine in a saucepan over medium heat. Stir in flour, salt, pepper, and basil.
Add milk.
Cook over medium heat until thick and bubbly.
Remove from heat.
Spoon 2 tbsp into 4 individual pyrex/souffle dishes.
Break an egg into each.
Season with salt and pepper.
Spoon remaining sauce over each.
Bake at 350 degrees for 16-18 minutes.
Sprinkle with cheese and put back for another 2-3 minutes until melted.
Pumpkin Streusel Coffee Cake
Category: desserts
By lutzflcat

There are times when using a cake mix as the base of a recipe not only speeds things up but also works well, and this is one of them! Enjoy this tender and moist pumpkin streusel cake with a dollop of freshly whipped cream.

Ingredients:
nonstick cooking spray
¾ cup brown sugar
½ cup all-purpose flour
1 teaspoon pumpkin pie spice
4 tablespoons cold unsalted butter, cut into small cubes
1 (15.25 ounce) package yellow cake mix
4 tablespoons unsalted butter, softened
3 large eggs
1 (15 ounce) can pumpkin puree (such as Libby's®)
1 teaspoon ground cinnamon
½ cup coarsely chopped pecans

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray and set aside. Combine brown sugar, flour, and pumpkin pie spice in a medium bowl. Add butter cubes, and use a fork or pastry blender to mix ingredients together until it resembles coarse crumbs. Combine cake mix and butter in a large bowl and beat with an electric mixer on medium speed until well combined. Add eggs, one at at a time, mixing well after each addition. Add pumpkin puree and cinnamon to the bowl, and mix until well blended, about 3 minutes. Stir in pecans. Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over the batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Allow the cake to cool for about 5 minutes before serving.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 1 9x13-inch cake

Calories: 339.1
Fat: 16.5 g
Saturated fat: 6.2 g
Carbohydrates: 44.8 g
Sugars: 25.9 g
Dietary fiber: 2.1 g
Protein: 4.6 g
Cholesterol: 67.6 mg
Sodium: 343.4 mg
Grilled Chile-Cilantro-Lime Chicken
Category: meat-and-poultry
By boltfan

This easy chile-cilantro-lime chicken is salty, sweet, sour, and spicy. It's great on salads, with rice, or in burritos and wraps!

Ingredients:
¼ cup fresh lime juice
2 tablespoons olive oil
2 cloves garlic, minced
1  lime, zested
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon red pepper flakes, or to taste
½ teaspoon ground cumin
4 medium skinless, boneless chicken breast halves
2 tablespoons chopped fresh cilantro

Directions:
Whisk lime juice, olive oil, garlic, lime zest, salt, brown sugar, red pepper flakes, and cumin together in a small bowl. Place chicken in a large plastic bag or a bowl and add lime marinade. Seal the bag or cover the bowl and place in a refrigerator to marinate for 30 minutes to 24 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place chicken breasts on the preheated grill and cook until no longer pink in the center and skin is golden and lightly charred, about 5 minutes per side. Transfer chicken breasts to a plate and let rest for 5 minutes. Slice and garnish with cilantro.

Prep time: 10 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 4 chicken breasts

Calories: 204
Fat: 9.7 g
Saturated fat: 1.7 g
Carbohydrates: 5.2 g
Sugars: 1.8 g
Dietary fiber: 0.8 g
Protein: 24 g
Cholesterol: 64.6 mg
Sodium: 639.9 mg
Mexican Green Sauce With Tomatillos and Avocado (Salsa Verde)


Ingredients:
garlic cloves, coarse salt, Hass avocado, cilantro

Directions:
In a food processor or blender (or with  mortar and pestle], process garlic and salt to a paste.
In the processor or blender, place onion, jalapenos and tomatillos and pulse to make a slightly chunky mix. Remove to bowl.
Halve and pit avocado and scoop out flesh. Chop finely and add to other ingredients. Add cilantro and mix well.
Serve with tortilla chips or as a condiment for meat, fish, poultry, burritos or quesadillas.
Makes about 2 cups.
Buckeyes I
Category: desserts
By Tammy Winters

This recipe is so good that I double it whenever I make it. Since it is peanut butter balls dipped in chocolate it is almost like candy.  Real buckeyes are nuts that grow on trees and are related to the horse chestnut.

Ingredients:
1 ½ cups peanut butter
1 cup butter, softened
½ teaspoon vanilla extract
6 cups confectioners' sugar
4 cups semisweet chocolate chips

Directions:
In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet. Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes. Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth. Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

Prep time: 15 mins
Cook time: 5 mins
Total time: 50 mins
Yields: 5 dozen

Calories: 331
Fat: 19.4 g
Saturated fat: 9.2 g
Carbohydrates: 40.6 g
Sugars: 36.9 g
Dietary fiber: 2.1 g
Protein: 4.2 g
Cholesterol: 16.3 mg
Sodium: 105.5 mg
Olive Oil and Vinegar Salad Dressing


Ingredients:
egg, garlic cloves, olive oil, parmesan cheese, salt, cayenne pepper, wine vinegar

Directions:
Combine egg, garlic, and oil; beat with rotary beater until thick.
Blend in cheese, salt, and cayenne.
Add vinegar to taste; mix well.
Serve with Romaine lettuce and croutons.
Quick and Easy One-Bowl Cheesy Onion Rice Bake


Ingredients:
water, milk, butter, margarine, Minute Rice, onion, celery, garlic powder, fresh ground black pepper, mozzarella cheese

Directions:
Set oven to 350 degrees F.
Set oven rack to second-lowest position.
Butter a 13 x 9-inch baking dish.
In a bowl whisk together the soups with water, milk and melted butter until well combined.
Add in all remaining ingredients including 1-1/2 cups shredded cheese, save the remaining cup to sprinkle on the top; mix to combine.
Pour into greased baking dish.
Bake uncovered for 40-45 minutes or until the rice is tender.
Sprinkle 1 cup shredded cheese on top and return to oven for 2-3 minutes to melt the cheese.
Delicious!
Quiche Florentine
Category: breakfast-and-brunch
By Anonymous

A recipe for quiche Florentine from my mother. Leftovers can be held several days in refrigerator and reheated.

Ingredients:
1 (9 inch) unbaked pie shell
1 (10 ounce) package frozen chopped spinach
1 (8 ounce) package Swiss cheese, diced
2 tablespoons all-purpose flour
1 cup nonfat milk
3 medium eggs
½ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch ground nutmeg

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Prick pie shell with a fork. Bake in the preheated oven until lightly golden, 6 to 8 minutes. Remove and let cool. Reduce oven temperature to 350 degrees F (175 degrees C). Bring a small pot of water to a boil. Add spinach and cook until heated through and dark green, about 5 minutes. Drain well and let cool. Combine Swiss cheese and flour in a bag. Seal and shake until cheese is coated. Whisk milk, eggs, salt, pepper, and nutmeg together in a large bowl. Stir in spinach and flour-coated Swiss cheese. Pour into the cooled pie shell. Bake in the preheated oven until middle is set, 50 to 60 minutes. Cool slightly before slicing and serving.

Prep time: 10 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 15 mins
Yields: 1 9-inch quiche

Calories: 276.9
Fat: 17.5 g
Saturated fat: 7.6 g
Carbohydrates: 16.5 g
Sugars: 2.3 g
Dietary fiber: 1.9 g
Protein: 13.9 g
Cholesterol: 96.5 mg
Sodium: 382.2 mg
Tuna Casserole


Ingredients:
"tuna in water"

Directions:
Preheat oven to 350°F, Cook noodles according to package directions,  and drain., Drain tuna and vegetables., Combine all ingredients in a 1 1/2 quart casserole dish and blend well., Bake 30 minutes.
Hellman's Classic Spinach Dip


Ingredients:
frozen chopped spinach, sour cream, Hellmann's mayonnaise, water chestnuts, green onions

Directions:
Squeeze excess moisture from spinach. in bowl, combine sour cream, spinach, mayo, soup mix, water chestnuts, and green onions. Stir until well combined.
Cover and refrigerate at least 2 hours to blend flavors.
Scoop out large hollow through top of bread loaf. Fill with dip mixture.
serve with bread cubes from cut center and assorted fresh veggies.
Cooking time includes marinating time.
Red Onion Tri-Mushroom Quiche


Ingredients:
flour, unsalted butter, salt, unsalted butter, red onion, cremini mushrooms, shiitake mushrooms, fresh thyme, egg, heavy cream

Directions:
Sift flour and salt into a bowl.
Add the butter and cut it into the flour until mixture resembles breadcrumbs.
Beat the egg yolk with the water in small bowl.
Sprinkle liquid onto flour mixture and combine with your fingertips.
Form dough into a ball.
Cover and chill for 30 minutes.
Preheat the oven to 375 degrees and grease pie or quiche pan with butter.
Roll out dough on floured surface and then line the pan.
Prick bottom with fork and chill for 30 minutes.
Line with foil and dried beans and bake in the oven for 25 minutes.
Remove the foil and beans and cool on a wire rack.
Reduce oven temp to 350 degrees.
Melt butter in a large, heavy bottomed skillet.
Add the onions, cover and cook over very low heat, stirring occasionally, for 20 minutes.
Add mushrooms and thyme and cook for an additional 10 minutes, stir often.
Spoon mixture into cooled tart shell and place the pan on a cookie sheet.
Lightly beat the egg with the egg yolks and cream ans season to taste with salt and pepper.
Pour mixture over mushroom filling and bake for 20 minutes or until the filling is set and golden.
Serve hot or at room temperature.
STRAWBERRY JAM With ORANGE ZEST


Ingredients:
granulated sugar, strawberries, orange

Directions:
In a small bowl, combine pectin with ¼ cup sugar; stir to mix. In a large pot, add strawberries and zest; sprinkle pectin mixture. Set the heat to medium-high, stirring often.
When strawberries start getting soft, using a potato masher, crush them to desired consistency (release natural pectin]; cook for 10 minutes. Add remaining sugar, stir well, reduce heat to medium and bring it back to a full boil, skimming the foam on top; cook 5 minutes.
To know if it’s ready with a desired consistency; dip a metal tablespoon in ice water for a few minutes. Dry it off and scoop some strawberry jam. Let it cool at room temperature and if sets up, it’s ready. Process with canning procedure. Makes 6 jars of 250ml.
English Toffee
Category: desserts
By nora

This candy tastes wonderful and takes about 15 minutes to make. My sister and I did three batches in an hour one year for Christmas. I use a cast iron skillet and some times just a few of the almonds to help gauge the readiness.

Ingredients:
1 cup butter
1 ¼ cups white sugar
2 tablespoons water
¼ cup slivered almonds
1 cup chocolate chips

Directions:
Butter a 10x15 inch jellyroll pan. Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do not spread. Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the top. Let cool completely, then break into pieces.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 16 servings

Calories: 222.2
Fat: 15.5 g
Saturated fat: 9.2 g
Carbohydrates: 22.6 g
Sugars: 21.4 g
Dietary fiber: 0.8 g
Protein: 0.9 g
Cholesterol: 30.5 mg
Sodium: 82.9 mg
Rhubarb Meringue


Ingredients:
flour, powdered sugar, margarine, butter, eggs, sugar, vanilla extract, flour, baking powder, rhubarb

Directions:
Preheat oven to 350°F.
Mix 1 C flour and powdered sugar together.
Cut the margarine or butter into the flour mixture.
Press into a 9x9-inch pan or 9" or 10" round baking dish and bake for 15 minutes.
Meanwhile, beat together the eggs, sugar, vanilla extract, 1/2 C flour and baking powder.
Mix in the rhubarb.
Pour into the cooked crust and bake 45 min or till the meringue crust has formed & is lightly browned.
Chicken Vindaloo Balti Style


Ingredients:
skinless chicken, potato, cumin seed, hot chili powder, turmeric, garlic cloves, ginger, salt, paprika, ground fenugreek, tomato puree, warm water, malt vinegar, onion, curry leaves, fresh green chilies

Directions:
In a bowl mix together the coriander seeds, cumin seeds, chilli power, turmeric, garlic pulp, ginger pulp, salt, paprika,  tomato puree, fenugreek with the water and vinegar.
Add the chicken and allow to stand till needed.
In a wok heat the oil and fry the onion and curry leaves till golden.
Reduce the heat and add the chicken with the spice mix and stir fry for 3 minutes.
Add the potato, cover the wok with a lid and cook over low heat till the potato is cooked.
Garnish with green chillies.
Chicken Tortilla Soup


Ingredients:
onion, garlic cloves, olive oil, chili powder, oregano, tomatoes, chicken broth, water, corn, white hominy, green chili peppers, black beans, cilantro, boneless chicken breasts, avocado, monterey jack cheese, green onion, tortilla chips

Directions:
In a medium stock pot, saute onion and garlic in oil.
Stir in chili powder, oregano/Italian seasoning, tomatoes, broth and water.
Bring to boil and simmer for 5 to 10 minutes.
Add corn, hominy, chili peppers, beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls and garnish with avocado, grated Jack cheese, chopped green onion, or crushed tortilla chips.