xiaoxl/recipe_data huggingface dataset:
Tofu Parmigiana
Category: world-cuisine
By Jill B. Mittelstadt

Breaded tofu a la parmigiana. You'll just about swear this is eggplant or veal! One of my husband's favorites, and he doesn't even suspect!  Serve with a simple crisp green salad, angel hair pasta and garlic bread.

Ingredients:
½ cup seasoned bread crumbs
5 tablespoons grated Parmesan cheese
2 teaspoons dried oregano, divided
salt to taste
ground black pepper to taste
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
½ teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella cheese

Directions:
In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper. Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides. Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side. Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan. Bake at 400 degrees F (205 degrees C) for 20 minutes.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 356.9
Fat: 21.5 g
Saturated fat: 6.2 g
Carbohydrates: 18.8 g
Sugars: 3.5 g
Dietary fiber: 3.9 g
Protein: 25.7 g
Cholesterol: 23.8 mg
Sodium: 840.7 mg
Smashed Brussels Sprouts
Category: fruits-and-vegetables
By LauraF

Smashing Brussels sprouts and covering them with cheese guarantees lots of crispy, crunchy edges! Play with the seasonings and amount of cheese to suit your taste.

Ingredients:
1 pound Brussels sprouts
2 tablespoons olive oil
1 pinch garlic powder
1 pinch red pepper flakes
salt and ground black pepper to taste
¼ cup finely grated Parmesan cheese, or more to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Trim Brussels sprouts and discard any yellow outer leaves. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender, about 10 minutes. Drain well, pat dry, and transfer to the baking sheet. Toss Brussels sprouts with olive oil, garlic powder, red pepper flakes, salt, and pepper. Spread out evenly on the baking sheet. Use a Mason jar or other heavy object to press Brussels sprouts into flat patties. Roast in the preheated oven for 15 minutes. Cover with Parmesan cheese. Broil until cheese starts to brown, about 2 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 131.7
Fat: 8.6 g
Saturated fat: 1.9 g
Carbohydrates: 10.7 g
Sugars: 2.6 g
Dietary fiber: 4.4 g
Protein: 5.8 g
Cholesterol: 4.4 mg
Sodium: 143.9 mg
Hummus


Ingredients:
chickpeas, garlic, tahini, olive oil, cayenne pepper, sesame seeds, sea salt

Directions:
Rinse the chickpeas well and place in a blender or food processor with the garlic and a pinch of sea salt.
Add the tahini or peanut butter and process until fairly smooth.
With the motor still running, slowly pour in the oil and lemon juice.
Stir in the cayenne pepper and add more sea salt to taste.
If the mixture is too thick, stir in a little cold water.
Transfer the puree to a serving bowl.
Heat a small nonstick pan and add the sesame seeds.
Cook for 2-3 minutes, shaking the pan, until the seeds are golden.
Allow to cool, then sprinkle over the puree.
Refried Bean Soup


Ingredients:
olive oil, onion, green bell pepper, fresh garlic cloves, garlic, Mexican-style tomatoes, black beans, black beans, red kidney beans, red kidney beans, ground cumin, black pepper

Directions:
Heat the oil in a 4 1/2-quart dutch oven or soup pot over medium heat. Peel and coarsely chop the onion, adding it to the pot as you chop. Seed and coarsely chop the bell pepper, adding it to the pot as you chop. Raise the heat to medium-high and cook until the vegetables are tender, 2-3 minutes.
Add the garlic to the pot. Stir in the broth and the tomatoes with their juice. Raise the heat to high. Rinse and drain the black beans and kidney beans and add them to the soup pot. Add the refried beans and the cumin and stir well. Cover the pot and let the soup come to a boil. Reduce the heat to low and simmer, stirring occasionally, until the soup is heated through and the flavors have blended, 5-7 minutes. Season with black pepper and serve.
Biscuit Burgers #RSC


Ingredients:
ground beef, red bell pepper, ground black pepper, soy sauce, cream cheese, lemon zest, lemon juice, rosemary, green onion

Directions:
Hamburgers:  1-In a medium blowl mix ground beef, bell pepper, dry seasonings and soy sauce. 2-Make four 1/4 lb patties. 3-Grill on medium heat until temperature is 155°F.
Cheese Topping: 1-In a medium bowl combine cream cheese, lemon zest/juice, rosemary and green onions. Mix until smooth and all ingredients are well incorporated.
Biscuits: 1-Place foil on a small cookie sheet. 2-Place 4 biscuits spread evenly on sheet. 3-Bake according to manufactures intrustions until golden brown.
Grandmother Stougaard's Caramel Pecan Sweet Rolls
Category: bread
By Snuffles

This is an Stougaard old family favorite. Not the easiest to make, but well worth the trouble. Gooey and sweet. Best eaten fresh from the oven. I usually double the recipe, because if you go to the trouble to make yeast rolls--make lots. Milk can also be warmed in the microwave.

Ingredients:
½ cup milk
½ teaspoon white sugar
½ teaspoon salt
¼ cup margarine
⅛ cup warm water (110 degrees F)
1 (.25 ounce) envelope active dry yeast
1  egg
2 ½ cups all-purpose flour, or as needed
2 tablespoons margarine, softened
¼ cup white sugar
1 teaspoon ground cinnamon
2 tablespoons light corn syrup
1 ½ tablespoons water
3 tablespoons margarine
¾ cup packed brown sugar
½ cup pecan halves

Directions:
Pour the milk into a small saucepan, and set over medium heat. Heat just until a skin starts to form on the top, then remove from the stove, and stir in salt and 1/4 cup margarine. Allow to cool to lukewarm. Place 1/8 cup of  warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes. In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour 1/2 cup at a time, mixing well after each addition until the mixture forms a dough. Knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours. Punch down dough, and let rest on the counter while you prepare the caramel topping. In a medium bowl, mix together the corn syrup, 1 1/2 tablespoons of water, 3 tablespoons of margarine and brown sugar until smooth. Spread an even layer onto the bottom of a 9x9 inch baking dish. Place pecan halves upside down in rows over the sugar mixture.  Set aside. On a lightly floured surface, roll dough out to a 9x12 inch rectangle Spread with 2 tablespoons of margarine. Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 1 inch rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 20 to 25 minutes in the oven, until golden brown. Invert baking pan onto a cutting board or a clean cookie sheet while still warm so the caramel topping is on top.

Prep time: 30 mins
Cook time: 30 mins
Total time: 3 hrs 30 mins
Yields: 12 rolls

Calories: 293.8
Fat: 12.6 g
Saturated fat: 2 g
Carbohydrates: 42 g
Sugars: 19.5 g
Dietary fiber: 1.4 g
Protein: 4.3 g
Cholesterol: 16.3 mg
Sodium: 209.3 mg
Creamed Winter Onions


Ingredients:
boiling onions, butter, flour, milk, dry sherry, ground nutmeg, salt, pepper, Italian parsley

Directions:
Cut the ends off the onions and peel. Put the onions in a saucepan and pour in the chicken stock. Bring to a boil, then turn down to simmer for about 10 minutes. You want the onions to be barely tender. Remove the onions with a sleeved spoon (those spoons with holes in them] so that the stock remains in the pan.
Keep the stock simmering while you bring forth a frying pan. Melt the butter and stir in the flour (make sure the flour is thoroughly moistened - this prevents lumps later]. Quickly add in the liquid ingredients (including the stock], stir constantly over a medium heat while then adding spices - except nutmeg (honestly, you don't need three hands to accomplish this maneuver].
Place the onions in a casserole dish (you might have done this when removing them from the stock]. Pour the cream sauce over the top - sprinkle the bare bit of nutmeg on top of all. Place casserole dish in 375 degree oven for about 40 minutes. You can even brown the top slightly under the broiler if you wish and don't already have several other items to worry about.
Raspberry Coconut Bars


Ingredients:
butter, brown sugar, sugar, all-purpose flour, sweetened coconut, quick-cooking oatmeal

Directions:
Preheat oven to 375°F.
Beat butter, brown sugar and sugar together until fluffy.
Add Flour, 1 cup coconut and oatmeal; mix together.
Set aside 1 cup of dough.
Press remaining dough evenly over the bottom of a 9x13-inch pan.
Spread raspberry over the dough.
Crumble remaining dough over raspberry. Sprinkle 1 cup coconut over the dough.
Bake for 25 minutes.
Remove from the oven and allow to cool completely.
Cut into squares and serve.
Banana Drop Scones


Ingredients:
self-raising flour, milk, butter, caster sugar, banana

Directions:
To make the drop scones, place all the ingredients together in a bowl. Mix until well combined, to create a thick batter.
Heat the vegetable oil in a medium non-stick frying pan on a medium heat.
Ladle the mixture into the pan in small dollops. Cook for 1-2 minutes and turn over. Cook until golden brown.
To make the caramelised bananas, in a medium sized frying pan on a medium heat melt the butter.
Add the sugar and cook for two minutes until golden.
Add the cream and banana and cook for one more minute.
Serve the drop scones with the caramelised bananas on top.
Mustard Basil Baked Chicken


Ingredients:
boneless skinless chicken breasts, boneless skinless chicken thighs, low-fat buttermilk, low-fat plain yogurt, brown sugar, Dijon mustard, fresh basil, salt, black pepper

Directions:
Place chicken in a glass 13 x 9 baking dish.
In a bowl, whisk together all remaining ingredients; pour over the chicken.  Turn to coat.
Cover and refrigerate for at least 8 hours, turning chicken again at least once.
Uncover and bake at 375 for about 30-35 minutes (depending on the sizes of your chicken pieces], or until juices run clear.
Maraschino Cherry Cake


Ingredients:
flour, sugar, baking powder, salt, shortening, maraschino cherry juice, maraschino cherries, milk

Directions:
Heat oven to 350 degrees. Grease and flour one 13 x 9 1/2 inch pan., Sift dry ingredients together., Add shortning, cherry juice, cherries and milk. Beat 2 minutes medium speed., Add egg whites. Beat 2 more minutes., Fold in nuts. Pour into pans., Bake 35 to 40 minutes or until golden.
Easy Chocolate Soufflé (Mark Bittman)


Ingredients:
butter, sugar, eggs, bittersweet chocolate, salt, cream of tartar

Directions:
Preheat oven to 350 degrees. Butter two 2-cup or one 4-cup soufflé or other deep baking dish(es]. Sprinkle each with sugar, invert it and tap to remove excess sugar.
Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.
Wash beaters well, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy. Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then fold in remaining whites, using a rubber spatula. Transfer to prepared soufflé dish(es]; at this point you can cover and refrigerate until you are ready to bake.
Bake until center is nearly set, 20 minutes for individual soufflés and 25 to 35 minutes for a single large soufflé. Serve immediately.
White Bean and Cherry Tomato Salad


Ingredients:
salt, white wine vinegar, Dijon mustard, Tabasco sauce, fresh basil leaves, fresh mint leaves, parsley, green onions, garlic, cherry tomatoes, mint sprig

Directions:
In a 4-5 quart pan, bring 2 quarts water to a boil over high heat.
Add beans and cook, uncovered, for 2 minutes.
Remove from heat, cover and let stand for 1 hour.
Drain beans, discarding water.
In the same pan, combine 6 cups of water and the salt; bring to a boil over high heat, add beans and cook, partially covered, until tender, about 1 hour.
Drain and set aside.
In a medium-size bowl, combine vinegar, mustard, and Tabasco; beating with a whisk, slowly add oil; set dressing aside.
In a large bowl, combine beans, basil, chopped mint, parsley, green onions, and garlic.
Mix in dressing and season to taste with salt and pepper.
Cover and refrigerate for at least 6 hours or for up to a day.
To serve, lightly mix tomatoes into salad; garnish with the mint sprigs.
Kittencal's 60% Whole Wheat Rolls


Ingredients:
milk, salt, sugar, butter, whole wheat bread flour, white flour, warm water, sugar, dry yeast

Directions:
In a small saucepan, heat the 1/2 cup whole milk with 3 tbsp sugar, salt and 4 tablespoons butter until the milk is warmed (not hot!] and the butter is almost melted (the butter does not have to melt completely] set aside and cool until lukewarm.
Proof the yeast with 1 tsp sugar in the 1-1/4 cups warm water for 10 minutes until foamy.
Using a heavy-duty mixer, fitted with the kneader attachment, to the bowl add in 3 cups whole wheat flour and 1 cup white flour with warm milk/butter mixture and the proofed yeast.
Mix for 2 minutes, then start adding in more flour if needed to create a soft smooth dough that holds around the kneader blade, knead for 5-8 minutes (adjusting flour].
Remove the dough and let rest 10 minutes on the counter, covered with a clean tea towel.
After 10 minutes, lightly knead the dough into a ball, and then place in a well-oiled bowl.
Cover with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size (if you are oven-rising this should take about 1 hour].
Remove and punch down dough.
Shape into 12 balls (depending on what size you make them].
Cover and rise again for 30-35 minutes.
Brush the tops and sides gently using a pastry brush with the egg/water mix, sprinkle with sesame seeds (if using].
Bake for 25-30 minutes, or until they are a deep golden brown, and sound hollow when tapped.
Oatmeal Raisin Cookies


Ingredients:
all-purpose flour, salt, ground cinnamon, baking powder, baking soda, unsalted butter, light-brown sugar, granulated sugar, pure vanilla extract, milk, eggs, old fashioned oats, raisins

Directions:
In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda.
Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine butter with both sugars, and beat until light and fluffy.
Add vanilla, milk, and eggs, and mix well.
Add flour mixture, and beat until just combined.
Remove bowl from the electric mixer, and stir in oats and raisins.
Place dough in the refrigerator until firm, about 2 hours or overnight.
Heat oven to 350°.
Line several baking sheets with parchment paper, and set aside.
Scoop out 2 tablespoons of dough, and shape into a ball; place on one of the prepared sheets.
Repeat with remaining dough, spacing balls 3 inches apart.
Press down to flatten into 2-inch diameters.
Transfer to the oven, and bake until golden but still soft in center, 16 to 18 minutes, rotating the pans between oven shelves halfway through baking.
Remove from oven, and place on a wire rack to cool completely.
Store in an airtight container at room temperature up to 1 week.
Brown Rice Salad With Zucchini, Beans and Dried Cherries


Ingredients:
zucchini, frozen green pea, red onion, dried tart cherry, cannellini beans, garlic clove, cooked brown rice, fresh sage, fresh rosemary, fresh thyme, honey, olive oil

Directions:
Mix all of the salad ingredients together in a bowl.
Mix dressing ingredients in a blender using only 1/4 cup vinegar; taste to see if you want more, then proceed to add the rest of the vinegar.
I myself like the vinegar!
Add dressing to salad toss.
Chill for 1 hour, toss and serve.
Cranberry Apple Pie Filling


Ingredients:
tart apples, dried cranberries, honey, lemon juice

Directions:
Preheat oven to 350°F.
Clean, core and peel 4 apples. Dice into bite sized pieces and add to a saucepan over medium heat.
Add juices, honey and cranberries and allow to simmer for 10 minutes until mushy.
In the meantime, clean, core and slice the rest of the apples. Then add to the saucepan and warm through. Approximately 5 minutes.
Pour into the bottom pie crust and place a second pie crust on top, brush with either water or an egg wash.
Bake for 25 minutes.
Nachos for 2


Ingredients:
onion, bell pepper, Italian sausage, salsa, cheese, tortilla chips

Directions:
In skillet saute onions and peppers in a bit of oil until tender.
In individual ramekins, spoon in the salsa.
Add cooked onions, peppers, olives, italian sausages and bacon.
Top with shedded cheese.
Place in hot oven( toaster oven] until cheese is melted; app 8 minutes.
Serve with your bowl of natchos and scoop it up.
Nora Ephron's Cheesecake


Ingredients:
graham cracker crust, cream cheese, eggs, sugar, vanilla, sour cream, sugar

Directions:
Preheat oven to 350.
Mix cream cheese with the eggs, 1 cup of sugar and vanilla.  Pour into graham cracker crust and bake 45 minutes.  Remove from the oven and cool 15 minutes.
While pie is cooling, mix sour cream with 1/2 cup sugar.  Spread gently over the top and bake 10 minutes more.
Cool and then refrigerate for several hours.
Crispy Shrimp and Potatoes With Barbecue Ranch #RSC


Ingredients:
mayonnaise, barbecue sauce, canola oil, medium shrimp, panko breadcrumbs, lemon zest, salt, fresh ground black pepper, chives

Directions:
In a small bowl combine Hidden Valley Ranch dressing, mayonnaise, and barbecue sauce. Stir to combine and set aside.
In a medium saucepan, heat canola oil over medium high heat.
In another bowl combine panko breadcrumbs, lemon zest, 1/2 tsp salt and pepper. Toss shrimp in breadcrumb mixture until thoroughly coated.
Test cooking oil by dropping a few breadcrumbs in the oil - they should sizzle without browning immediately.
Place potato slices in oil and cook until golden brown, about 3 minutes. Remove with slotted spoon to a paper towel-lined plate.
Working in 2 or 3 batches, cook shrimp and long hot pepper slices together until shrimp turn pink and coating is golden brown, about 2 minutes each batch. Remove with slotted spoon to same paper towel-lined plate as potatoes and allow to drain. Sprinkle with remaining 1/2 tsp of salt.
Place shrimp, potatoes, and peppers in a bowl and toss with barbecue ranch sauce until thoroughly coated. Transfer to a plate and garnish with minced chives. Serve immediately.
Manlishish Chocolate Cookies


Ingredients:
cream cheese, egg, vanilla, chocolate chips

Directions:
"Combine cream cheese, egg and vanilla together, beat until creamy. Add cake mix and chips until mixed well - will be a stiff batter. Drop onto lightly sprayed cookie sheet in a 350 degree oven for 8 minute."
Carrot Radish Salad With Dressing


Ingredients:
radishes, carrots, parsley, red onion, olive oil, lemon juice, apple cider vinegar, garlic cloves, green onion, onion powder, dry mustard, honey, cumin, paprika

Directions:
shave the veggies in thin discs or cut thin as you can., mix up dressing and por over veggies toss to cover.
Silver's Savory Chicken and Broccoli Casserole
Category: meat-and-poultry
By SILVER SHADOWWOLF

This is an easy to make recipe that is great for potlucks, church gatherings, holidays, or outside gatherings. It is also a non-hassle recipe for you working folks, single folks, or even for kids to make! You can even make it ahead of time by preparing the casserole and then freezing it - for up to 3months! My family loves this casserole and we change things around in it, by adding or taking out different things. Have fun with it, and I would love to hear comments on what worked for you and what changes you made! Serve with dinner rolls or French bread and a salad!

Ingredients:
6 ounces egg noodles
3 tablespoons butter
1  yellow onion, chopped
¼ cup all-purpose flour
1 ½ cups chicken broth
¾ cup milk
salt and pepper to taste
5 cups cooked, shredded chicken breast meat
1 (10 ounce) package chopped frozen broccoli, thawed
1 cup shredded Cheddar cheese
1 cup shredded provolone cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6 to 8 minutes or until al dente; drain. Preheat oven to 400 degrees F (200 degrees C.) Grease a 9x13 inch casserole dish. Melt butter in a large saucepan over medium heat. Saute onion until tender, about 3 minutes. Mix in flour. Gradually stir in chicken broth. Slowly stir in milk, and cook, stirring, until sauce begins to thicken. Season with salt and pepper. Place cooked noodles in the bottom of casserole dish. Arrange cooked chicken in an even layer over noodles. Place broccoli over the chicken. Pour sauce evenly over the broccoli. Combine cheeses, and sprinkle half over the casserole. Bake in preheated oven for 20 minutes, or until the cheese melts. Remove from oven, and sprinkle with remaining cheese. Allow to set for 5 minutes, until cheese melts.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 580.1
Fat: 28.6 g
Saturated fat: 14.6 g
Carbohydrates: 30.1 g
Sugars: 3.6 g
Dietary fiber: 2.8 g
Protein: 49.4 g
Cholesterol: 163.7 mg
Sodium: 453.5 mg
Pop's Roast Turkey Sandwich


Ingredients:
unsalted butter, margarine, mayonnaise, havarti cheese, granny smith apples, lettuce leaves

Directions:
Lightly toast the bread and spread with butter to taste.
Roll up the turkey into logs and place on one piece of bread.
Top with cheese,apple slices, and lettuce.
Spread apricot jam and mayo onto the other slice of bread and place on top of the other slice.
Poke a toothpick on each side of the sandwich to hold it together, then cut through the center, on a slight diagonal.
Chocolate Dessert Pasta


Ingredients:
fettuccine, fettuccine, skim milk, cornstarch, granulated sugar, ground cinnamon

Directions:
In a small saucepan, combine 1/4 cup milk and cornstarch mixing until smooth.
Add cocoa, sugar, cinnamon and remaining milk.
Heat just until boiling, stirring constantly.
Cook one minute until sauce is thickened.
Pour sauce over pasta and combine.
Top each serving with your choice of creme fraiche, sour cream or vanilla yogurt.
Bourbon Maple Doughnut Glaze


Ingredients:
confectioners' sugar, maple syrup, water, Bourbon, salt

Directions:
In a heat-proof bowl, scale-out all of the liquids and heat up in a double boiler on the stove.
Meanwhile, scale-out the confectioner's sugar into a small mixer bowl.
Add the heated liquids to confectioner's sugar.
Mix on low until ingredients are incorporated.
Stop the mixer and scrape the bowl with a rubber spatula.
Mix on high until smooth.
Place in a clean container. Use immediately or keep in an airtight container for up to 2 weeks.