xiaoxl/recipe_data huggingface dataset:
Creamy Chicken & Mushroom Pasta


Ingredients:
pasta, chicken breasts, onion, mushrooms, chili powder, dried basil, dried oregano, coarse grain mustard, olive oil, parmesan cheese

Directions:
Cook pasta until cooked, drain and return to the pan.
In a large frypan, add olive oil and fry the onion until translucent, add chicken, chilli, basil and oregano and cook until browned.  Remove from pan.
In the same pan add mushrooms and cook until tender.
Add chicken stock, cream and mustard and return the chicken and onion mixture to the pan.
Bring to boil.  Bring to boil, reduce heat and simmer until chicken is cooked through and the sauce is thickening.
Add the chicken sauce to the pasta and fold through.
Top with shaved parmesan cheese.
Beef Avocado Pockets


Ingredients:
apple cider vinegar, salt, pepper, Dijon mustard, roast beef, avocados, green onions

Directions:
In medium bowl combine oil, vinegar, salt and mustard and whisk vigorously to blend. Add roast beef and avocado to dressing and toss to coat.
Fill pocket breads with filling and serve.
Flamenco Eggs II


Ingredients:
olive oil, bacon, onion, garlic cloves, red bell pepper, green bell pepper, tomatoes, sherry wine, fresh parsley, eggs, salt, paprika, cayenne, garlic cloves

Directions:
Preheat oven to 350.  Warm 4 individual baking dishes.
heat oil in a large frying pan and fry the bacon and chorizo, to give off fat.  Add onion and garlic and cook gently till softened, stirring.
add the peppers and tomatoes and cook and reduce, stirring occasionally.
Add some paprika and sherry - mixture must not be too dry.
Divide the vegetable mixture evenly among the baking dishes.  Sprinkle with parsley.
Swirl the eggs together with a fork, without overmixing and season with slat and cayenne.
Pour over the vegetable mixture.
Bake the eggs and vegetables for 8 minutes or till the eggs are just set.
meanwhile, make fried breadcrumbs: Cut the crusts off the bread and reduce to crumbs in a food processor, or use a hand grater.
heat plenty of oil in a large frying pan over high heat, add the garlic cloves for a few moments to flavor it, then remove and discard.
Throw in the crumbs and brown quickly, scooping them on to a paper towel with a slotted spoon.
Season with a little salt and paprika, then sprinkle around the edge of the eggs when ready.
Saffron Rice


Ingredients:
chicken broth, dry white wine, onion, fresh parsley, saffron, dried coriander, ground nutmeg, long grain rice

Directions:
Combine all ingredients except rice in a medium saucepan. Heat to boiling.
Add rice, reduce heat and simmer, covered, for 20 minutes or until rice is tender.
Greek Cumin Potatoes


Ingredients:
potatoes, tomatoes, onion, cumin, cinnamon, olive oil, water

Directions:
Peel potaotes and cut in half, or if very large, quarters.
Place in roasting dish, separate onion slices and mix with potatoes.
Sprinkle the spices and seasoning over the potatoes and onion and drizzle with olive oil; mix well.
Pour tinned tomatoes over the potatoes.
Add water to the pan.
Cover and cook for 45 minutes at 200°C.
Remove foil, lower oven to 180C and cook for a further 30 minutes or so until cooked.
Mushroom Leek Soup


Ingredients:
butter, leeks, garlic cloves, button mushroom, vegetable broth, dry white wine, potatoes, rosemary, thyme, pepper, salt

Directions:
In a large soup pot, melt butter; add leeks, garlic and mushrooms.  Saute about 7-10 minutes or until tender.
Add broth, wine and potatoes.  Bring to a boil; reduce heat.  Add spices and simmer for 10-15 minutes or until potatoes are tender.
Bacon Cheddar Ranch Stuffed Baked Potatoes


Ingredients:
russet potatoes, butter, cheddar cheese, sour cream, green onions, smoked bacon, garlic cloves

Directions:
Cut each potato in half lengthwise; scoop out the pulp into a large mixing bowl, leaving a thin shell.
Stir butter into the pulp.
Stir in all the other ingredients until evenly distributed.
Spoon into potato shells.
Place on a baking sheet.
Bake at 375 degrees for 20 minutes or until heated through.
Raspberry Filled Vanilla Cupcakes


Ingredients:
eggs, butter, water, raspberries, sugar, water, cornstarch, lemon juice, butter, powdered sugar, vanilla, hot water

Directions:
To make the cupcakes, Melt the butter in the microwave. Add cake mix, eggs and water to the butter in large bowl.Mix on low for 1 minute Then mix on high for 1 min.Pop them in the oven on 350 for 20 minutes.Let cool.
For filling, in a medium sauce pan, combine water, sugar, flour and lemon juice and mix well.Heat and stir until mixture boils and thickens.Cool completely!Stir in  raspberries. (Will make a lot!].
To fill cupcakes, cut a small round out, fill with raspberry filling, then replace with what you cut out. Frosting will cover it up.
For the frosting, Beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy.
Curried Split Pea Soup


Ingredients:
olive oil, fresh ginger, garlic cloves, water, curry powder, ground cumin, ground coriander, ground cardamom, salt, cinnamon, carrot, fresh cilantro

Directions:
Saute the onions in the olive oil at medium heat for about 5 minutes. Add garlic, ginger and spices. Saute 2 more minutes.
Add the water and stir well. Add the split peas. Cover and bring to a boil.
Bring heat back down to medium, let soup simmer for about an hour, until peas are tender. Grate in the carrot and serve. You can garnish with fresh cilantro if you have it on hand.
Air Fryer Shrimp
Category: appetizers-and-snacks
By France C

Fish fry seasoning, egg, and a spritz of oil are all you need to make these tasty, crispy air fryer shrimp! Use your favorite brand of fish fry breading mix. Serve with cocktail sauce, lemon-garlic aioli, or whatever you prefer! I like to use a Misto® sprayer with my own oil, but feel free to use regular cooking spray.

Ingredients:
2  eggs
½ cup fish fry breading mix (such as Andy's®)
1 pound large shrimp, peeled and deveined
cooking spray

Directions:
Preheat the air fryer to 390 degrees F (200 degrees C). Lightly beat eggs in a shallow dish. Pour breading mix into a separate shallow dish. Dip shrimp into egg, letting excess drip off. Toss shrimp in the fish fry breading and set on a plate. Let rest for 10 minutes. Spray basket of the air fryer with cooking spray and place shrimp inside, making sure shrimp do not overlap. You may have to do two batches depending on the size of your air fryer. Mist shrimp with cooking spray. Cook for 3 minutes. Flip shrimp and mist again with cooking spray so there are no dry or powdery areas. Cook 2 to 3 minutes more. Repeat with remaining shrimp.

Prep time: 15 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 4 servings

Calories: 161.2
Fat: 4.4 g
Saturated fat: 1.3 g
Carbohydrates: 6.4 g
Sugars: 1.1 g
Dietary fiber: 0.2 g
Protein: 22.7 g
Cholesterol: 270.7 mg
Sodium: 237.6 mg
Zucchini Spoon Bread


Ingredients:
zucchini, eggs, onion, buttermilk

Directions:
In a mixing bowl, combine the zucchini, muffin mix, 1 cup of cheese, eggs, oil, onion, buttermilk, Italian seasoning, and pepper sauce.
Transfer mixture to a greased 2 to 2 1/2 quart casserole.
Sprinkle with almonds and remaining cheese.
Bake, uncovered, in a preheated 350° oven for about 35 minutes or until knife comes out clean.
Banana Pancake


Ingredients:
bananas, all-purpose flour, baking powder, sugar, salt, vanilla extract, egg, milk

Directions:
Peel, cut-up and mash bananas and set aside.
Sift all dry ingredients together to ensure uniformity. Combine the egg, vanilla, milk & oil. Add to dry ingredients. Add the banana to the ingredients and mix well. Cook on heated griddle or skillet. Once the top is bubbly and the underside is brown turn over once. Once the bottom is brown remove from heat and top with favorite syrup or topping. Note: Due to the amount of bananas in the mix the pancakes will take longer to thoroughly cook than a normal pancake.
Spaghetti with Sweet Red Pepper Sauce


Ingredients:
extra virgin olive oil, butter, garlic, red onion, salt, fresh ground pepper, spaghetti, fresh basil, parsley, lemon, parmesan cheese

Directions:
Heat oil and butter in large nonstick skillet over medium high heat.
Add garlic, onion, and red peppers and cook for 5 minutes, or until tender.
Add stock, salt and pepper.
Cover, reduce heat, and simmer for 10 minutes or until vegetables are very tender.
Puree in food processor (or use immersion blender], return to pan and simmer 8 minutes until sauce thickens.
Cook pasta in large pot of boiling salted water until al dente.
Drain well and add to sauce in skillet.
Sprinkle with basil; toss for one minute to allow pasta to absorb flavours.
Transfer to large serving bowl and sprinkle with lemon zest.
Serve with cheese and pass the peppermill.
Moist and Fluffy Banana Muffins


Ingredients:
bananas, sugar, light brown sugar, eggs, butter, vanilla extract, all-purpose flour, baking soda, baking powder, salt, nutmeg, cinnamon

Directions:
In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Make sure these are fully incorporated and set aside.
In the bowl of a stand mixer with the paddle attachment or a hand held mixer, mash bananas.  Add white and brown sugar and mix.  Add eggs and mix. Then add the melted butter and vanilla extract and mix well.  I ALWAYS use real butter so I would not recommend using margarine as this will change the taste and texture and overall quality of the muffins.
Slowly add the dry ingredients into the wet ingredients using a scoop or cup mixing between each addition.  Mix on low until fully incorporated, scraping down the sides if needed.  Do not overmix as this will result in tough muffins. Mix just until all the flour mixture is incorporated with the wet ingredients.
Preheat oven to 350 degrees. Line a muffin pan with papers and spray each paper with a little cooking spray.  Fill each paper about 2/3 full. Sprinkle each muffin with colored or white sugar (optional] and bake for 20 to 25 minutes or until a tooth pick comes out almost clean when inserted.  Let cool on cooling rack and store covered.
Toasted Buckwheat Tabbouleh
Category: salad
By Cassie

A very filling dish. Gluten-free, dairy-free, and nightshade-free. Cooking the onion and garlic is optional.

Ingredients:
1 cup kasha (toasted buckwheat groats)
1 tablespoon olive oil
2  onions, peeled and chopped
1 clove garlic, minced, or to taste
1  cucumber, peeled and diced
¾ cup chopped fresh parsley
6 tablespoons chopped fresh mint
1  lemon, juiced
1 pinch dried mixed herbs

Directions:
Rinse buckwheat groats. Bring a saucepan of water to a boil, sprinkle in the buckwheat groats, and simmer until buckwheat is tender, about 10 minutes. Drain and cool. Heat olive oil in a skillet over medium heat; cook and stir onions and garlic until onion is translucent, 5 to 8 minutes. Set aside to cool. Lightly toss cucumber, parsley, mint, lemon juice, and mixed herbs in a large salad bowl until thoroughly combined; stir in cooked buckwheat and onion mixture.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 232.6
Fat: 4.8 g
Saturated fat: 0.8 g
Carbohydrates: 44.8 g
Sugars: 5.2 g
Dietary fiber: 7 g
Protein: 6.9 g
Sodium: 16.7 mg
Sesame Glazed Carrots


Ingredients:
carrots, water, brown sugar, butter, toasted sesame seeds, fresh lemon juice, salt

Directions:
Boil/steam sliced carrots until just tender; drain.
In a medium saucepan, bring water, brown sugar, butter, sesame seeds, lemon juice and salt to a boil over medium heat. Remove from heat.
Add hot cooked carrot slices and stir until evenly coated. Serve.
Instant Pot® Spinach and Mushroom Orzo
Category: everyday-cooking
By thedailygourmet

Try this simple Instant Pot® recipe for orzo with fresh spinach and portobello mushrooms - a quick and easy side dish or light main for weekdays.

Ingredients:
¾ cup chicken broth
½ cup tricolor orzo
1 tablespoon butter
2 cloves garlic, minced
½ cup julienned fresh spinach
2 ounces sliced portobello mushrooms
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Combine chicken broth and orzo in a multi-functional pressure cooker (such as Instant Pot®); stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Switch to Saute function. Stir in butter, minced garlic, spinach, and mushrooms. Season with salt and pepper.

Prep time: 5 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 253.9
Fat: 6.8 g
Saturated fat: 3.9 g
Carbohydrates: 40.6 g
Sugars: 3.1 g
Dietary fiber: 2.3 g
Protein: 8.5 g
Cholesterol: 17.5 mg
Sodium: 1069.3 mg
Authentic Lebanese Fattoush
Category: salad
By George

Fattoush is a Lebanese salad, good for hot weather. This recipe uses two unusual ingredients: sumac and purslane. Sumac, usually sold ground, is ground red berries and used in Middle Eastern, particularly Lebanese, cooking. Purslane is succulent with a lemony flavor, and makes a nice salad green. I find them at farmer's markets.

Ingredients:
½ cup water
1 teaspoon cornstarch
⅓ cup lemon juice
2 cloves garlic, minced
2 teaspoons sumac powder
salt to taste
ground black pepper to taste
1 head romaine lettuce, torn into bite-size pieces
1 medium cucumber, diced
2 large tomatoes, diced
4  green onions, chopped
¼ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh mint
1  green bell pepper, seeded and chopped
1 cup chopped purslane
½ (5 ounce) package arugula
4  pita rounds, toasted and torn into pieces

Directions:
Mix the water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use. In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 servings

Calories: 234.8
Fat: 1.5 g
Saturated fat: 0.2 g
Carbohydrates: 48.8 g
Sugars: 7 g
Dietary fiber: 6.2 g
Protein: 9.2 g
Sodium: 349.8 mg
Grilled Corn on the Cob W/Jalapeno-Lime Butter


Ingredients:
jalapeno chiles, butter, garlic clove, lime peel, fresh corn, olive oil

Directions:
Prepare grill (high heat].  Grill chiles until charred on all sides.  Cool.  Using small paring knife, peel chiles, scrape out seeds and pale membranes; discard.  Coarsely chop chiles; transfer to food processor.  Add butter, garlic and lime peel.  Process until smooth.  Season butter to taste with salt.
Husk corn and remove silk.  Spray or drizzle with olive oil.  Grill directly on grate, turning as needed,  Done in approximately 10 minutes.
Garlic Bread Croûtes


Ingredients:
French Country Bread, butter, garlic cloves, parmesan cheese

Directions:
Preheat the broiler.
Slice the bread into 16 fat slices. Lay the slices out on a baking sheet.
Combine the butter and garlic. Spread each slice of bread with the garlic butter and sprinkle with Parmesan.
Place the baking sheet under the broiler until the slices are lightly browned, 3 to 5 minutes.
Crock Pot Ground Beef Minestrone Soup


Ingredients:
ground beef, onion, celery, green pepper, garlic cloves, carrots, potatoes, zucchini, green beans, crushed tomatoes, bay leaves, basil, oregano, thyme, parsley, sugar, Worcestershire sauce, beef bouillon cubes, chicken bouillon cubes, water

Directions:
Brown ground beef along with onion, celery, green pepper, and garlic.
Boil 3 C of water and mix in beef & chicken bouillon.
Put all ingredients into crock pot and stir.
Cook on high 2 hours, low for 3 - 5 hours or if you want to extend the cooking time all on low for  8 - 10 hours or to your desired doneness of the veggies.
Super Nachos


Ingredients:
cream cheese, sour cream, green onion, salsa, green pepper, tomatoes, monterey jack cheese, tortilla chips, cheddar cheese

Directions:
In a small bowl, mix together cream cheese, sour cream and onion.
Spread in a flat serving bowl and top with a layer of salsa.
Mix together green and red pepper and chopped tomato.
Sprinkle evenly over salsa layer and top with Monterey Jack cheese.
Cover and refrigerate until ready to serve.
Just before serving, arrange tortillas on 2 large baking sheets; sprinkle with cheddar cheese.
Broil 4 to 6 inches below heat until cheese is melted, about 2 to 3 minutes.
Serve immediately with layered salsa dip.
Beef Egg Rolls
Category: appetizers-and-snacks
By HERCATE

Crispy fried egg rolls stuffed with ground beef, cabbage, and delicious seasonings. A personal creation of mine that goes well with any Chinese dish. The sherry makes it better.

Ingredients:
1 pound lean ground beef
1  onion, thinly sliced
½ teaspoon dried minced garlic
2 tablespoons soy sauce
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons sherry
1 teaspoon ground ginger
1 large head cabbage, finely shredded
¼ cup water
1 tablespoon vegetable oil
1 teaspoon white sugar
2 tablespoons soy sauce
2 tablespoons sherry
½ teaspoon salt
½ teaspoon ground black pepper
2 quarts vegetable oil for deep frying
1 (16 ounce) package egg roll wrappers

Directions:
In a large skillet over medium-high heat, brown beef, then mix in onion, garlic, 2 tablespoons soy sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons sherry, and ginger. Continue to saute just until onions are tender. Transfer mixture to a bowl and set aside. In the same skillet, saute cabbage with water, 1 tablespoon oil, sugar, and remaining soy sauce, sherry, salt, and pepper. Continue to saute until cabbage is crisp-tender, about 5 minutes. Return meat mixture to pan and stir together with cabbage over low heat until heated through. Remove from heat. Pour oil into a deep pan and heat to 350 degrees F (175 degrees C). Fill each egg roll wrapper with approximately 1/4 cup of filling and roll up according to package directions. Fry in preheated oil until golden brown. Drain on paper towels and serve hot.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 16 rolls

Calories: 267.1
Fat: 15.8 g
Saturated fat: 2.9 g
Carbohydrates: 22.1 g
Sugars: 2.7 g
Dietary fiber: 2.1 g
Protein: 9.4 g
Cholesterol: 21.1 mg
Sodium: 576.5 mg
Perfect Pie Crust from King Arthur Flour


Ingredients:
all-purpose flour, salt, unsalted butter, water

Directions:
Sift together the flour and salt in a large bowl. Set to the side.
Size your butter. One stick cut into small pieces, the other cut into fairly large pieces (double the size you'd usually cut for a pie crust.
Work in the stick of smaller butter with a dough scraper (my new favorite tool and very easy to clean]. It's not going to have the same impact that double the butter would in terms of working in, but go for the regular pea sized consistency.
Now, add the bigger hunks of butter. Gently coat them with flour in the mixture, so they won't stick to you when you squeeze them.
one by one, squeeze all of those pieces of butter until they're flat like pancakes.  You don't have to be too precious about it. Grab, squeeze, then move on to the next one.
Give the mixture another stir with your pastry scraper. Now, start adding the water. Switch back to your dough scraper.
Keep on adding it bit by bit until the dough forms a shaggy consistency, still floury but you can clump it together.
Gather, form into a ball, and place on top of a sheet of plastic wrap. Wrap the plastic on top of it, not too snugly, and then flatten it into a disc with your hand. Doing it this way, I learned, helps the dough spread out into the plastic and is just less messy.
Chill dough in fridge.
Proceed with your recipe as usual.
Simple Texas Salsa
Category: appetizers-and-snacks
By Susan

This is the most delicious salsa that doesn't require any cooking!

Ingredients:
3 tablespoons chopped fresh chives
½ bunch fresh cilantro
2 cloves garlic, chopped
2 (14 ounce) cans stewed tomatoes
2  serrano chilis, seeded and chopped
salt and pepper to taste

Directions:
Combine chives, cilantro, garlic, tomatoes, peppers, salt and pepper to taste in an electric blender. Pulse until the salsa is to your desired consistency.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 1/2 cups

Calories: 21.5
Fat: 0.2 g
Carbohydrates: 5 g
Sugars: 2.7 g
Dietary fiber: 0.9 g
Protein: 0.8 g
Sodium: 146.2 mg
Chicken Poblano Chowder


Ingredients:
olive oil, carrots, onions, celery ribs, garlic, salt, pepper, cumin, dried thyme, cilantro, unsalted butter, flour, heavy cream

Directions:
In a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender.
Add stock, cilantro and chicken and cook several minutes more.
In a saucepan, melt butter and add flour.
Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux.
Add a cup of the soup to the flour and whisk briskly, then add two more, one at a time, whisking briskly after each addition.
Pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more.
Blend in the cream and hot sauce, remove from heat, and serve.
Acapulco Gold Mocktail


Ingredients:
grapefruit juice, coconut milk

Directions:
Shake all of the ingredients together with ice in a cocktail shaker or a jar with lid.
Strain into a cocktail glass and serve.
Enjoy!
Fish Patties With Spicy Mayonnaise


Ingredients:
garlic cloves, fresh ginger, sugar, shallots, red chile, egg, unsalted peanuts, mayonnaise, shallot, red curry paste, fresh coriander leaves, lime juice, sugar

Directions:
Process the fish through the egg until smooth.
Transfer into a bowl and stir in the peanuts.
Roll rounded tablespoons of the mixture into bballs and flatten slightly into patties.
DDeep fry in hot oil in batches until browned and cooked through. Drain on paper towels if you wish.
Meanwhile, make the mayonnaise:  mix the mayo, 1 shallot, curry paste, chopped coriander, lime juice and 1 tsp of sugar.  Make sure it's mixed well and chill if desired until the fish patties are cooked.
Apricot Bread Pudding


Ingredients:
eggs, milk, sugar, vanilla, currants, sugar, ground cardamom, butter, margarine, maple syrup

Directions:
In a medium mixing bowl beat together eggs, milk, 1/2 cup sugar, and vanilla.
In a large mixing bowl combine bread pieces, apricots, and currants.
Place in a greased 2 quart rectangular baking dish.
Pour milk mixture over bread mixture and press bread with the back of a spoon to soak up milk.
In a small bowl, stir together 2 Tbsps.
sugar, and cardamom.
Sprinkle over top of pudding.
Dot with butter or margarine.
Bake at 325ºF for 55 to 60 minutes, or until it tests clean.
Serve warm with maple syrup, if desired.
Nana's Sausage Gravy


Ingredients:
ground sausage, skim milk, white flour, fresh ground black pepper, dried sage

Directions:
Brown sausage in a large skillet, breaking up with a spoon.
Remove sausage from skillet, reserve all drippings.
Whisk drippings and 3 tablespoons flour together, then slowly add the skim milk, whisking until smooth.
Season with garlic salt, fresh ground black pepper and dried sage.  Adjust seasonings if needed.
For a thinner gravy, add additional skim milk, 3 tablespoons at a time, until desired consistency is achieved.
Serve over biscuits or toast.