xiaoxl/recipe_data huggingface dataset:
Toasted Sesame Orzo


Ingredients:
sesame seeds, orzo pasta, reduced-calorie margarine, fresh spinach, garlic clove, milk, parmesan cheese, fresh oregano, dry oregano, paprika, ground black pepper

Directions:
Place sesame seeds in a small skillet. Cooke over medium heat until golden brown, stirring constantly.  Set aside.
Cook pasta according to directions, omitting salt.  Drain and set aside.
Melt margarine in medium skillet.  Add spinach and garlic; cook over medium heat until spinach is wilted.  Stir in milk, cheese, oregano, paprika, pepper and seeds; serve immediately.
Kale and Cannellini Beans


Ingredients:
kale, olive oil, leek, red pepper flakes, cannellini beans, salt, salt

Directions:
If you are serving over pasta cook according to package but reserve 2 cups of the pasta water.
Saute garlic and leeks in olive oil over medium heat. Add red pepper flakes and salt. Be careful not to brown the garlic; it will be bitter if you do.
Add kale and the drained and rinsed beans. Add reserved pasta water a bit at a time, just enough to have enough liquid for the kale to wilt and become tender. Be sure to taste the kale and bean mixture. Adjust seasoning as needed.
Add drained cooked pasta directly to the bean and kale mixture. Add additional pasta water if the mixture is dry, and add more olive oil if desired.
Wilted Spinach Mandarin


Ingredients:
fresh spinach, mandarin oranges, soy sauce

Directions:
Separate spinach into leaves.  Swish in cold water and repeat several times to remove any grit.  Pat dry with paper towels.  Cut entire stem using a v-shaped cut into the spinach leaf and then discard stem. If using prepackaged spinach, it's already washed and cut up, so you can skip these steps.
Heat oil in wok or large saucepan over medium-high heat; add spinach and mandarin oranges.  Stir-fry for 2-3 minutes just until spinach wilts.  Transfer to serving dish.  Heat soy sauce and juice in pan; pour over spinach and toss gently to coat.  Garnish with orange slices, if desired.  Serve immediately.
Chris' Chocolate-Butterscotch Sugar-Coma Bars


Ingredients:
shortening, dark brown sugar, eggs, flour, baking powder, salt, evaporated milk, sugar, pecans

Directions:
Grease a 9 x 13" pan and preheat oven to 350ºF.
Combine shortening, brown sugar, and eggs in a bowl and cream together with a hand mixer until thoroughly blended.
In a separate bowl, add flour, baking powder, and salt and stir until blended.
Add dry ingredients into wet ingredients and stir until evenly blended.
Add 1 cup of the chocolate chips into dough and stir.
Spread dough into bottom of greased 9 x 13" pan.
Sprinkle on the remaining chocolate chips (from your 12 oz bag] on top of dough.
Sprinkle shredded coconut on top of chocolate chips.
Sprinkle butterscotch chips on top of coconut.
Sprinkle pecans on top of butterscotch chips.
In small bowl, mix together evaporated milk and sugar until sugar is dissolved.
Using a 1-cup measuring cup, slowly and evenly pour milk mixture over the top using 1 to 1-1/2 cups of the milk mixture.
Put in 350ºF oven for 45-50 minutes - while baking, it will puff up around the edges and turn golden brown.
Sassy Creole Fish Stew


Ingredients:
olive oil, onion, garlic clove, carrots, celery ribs, zucchini, green pepper, bay leaf, thyme, tomatoes, tomato juice, diced tomatoes, water, Tabasco sauce, salt, black pepper, fresh parsley, lemons

Directions:
Sauté the onions and garlic until the onions are translucent.
Add carrots and celery; sauté for about 5 minutes.
Add zucchini and green pepper; sauté about 5 minutes.
Add bay leaf, thyme, tomatoes, tomato juice and stock or water. Simmer about 20 minutes or until the veggies are tender.
Add hot pepper sauce, salt and black pepper.
Stir in the lemon juice and fish. Simmer about 5 minutes until the fish is just cooked and flakes easily with a fork.
ladle into bowls and top with fresh parsley. Serve with lemon wedges and more hot sauce. Wonderful with fresh, hot corn bread.
Fresh Mushroom & Parsley Soup


Ingredients:
mushroom, butter, white wine, fresh parsley, beef broth, half-and-half cream, sour cream

Directions:
Saute mushrooms in butter and wine., Add parsley and saute 5 more minutes., Add broth and half & half., Simmer 5-10 minutes., Remove from heat., Stir in sour cream,salt and pepper., Can be reheated but DO NOT boil.
Spanish Rice II
Category: side-dish
By JOHN MAC

Rice is sauteed with onion and green bell pepper, and then simmered with water, chopped tomatoes and spices.

Ingredients:
2 tablespoons vegetable oil
1 cup uncooked white rice
1  onion, chopped
½  green bell pepper, chopped
2 cups water
1 (10 ounce) can diced tomatoes and green chiles
2 teaspoons chili powder, or to taste
1 teaspoon salt

Directions:
Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 269.7
Fat: 7.6 g
Saturated fat: 1.2 g
Carbohydrates: 45.7 g
Sugars: 2.2 g
Dietary fiber: 2.5 g
Protein: 4.8 g
Sodium: 881.5 mg
Breakfast Trout with Bacon


Ingredients:
bacon, trout, yellow cornmeal

Directions:
Fry bacon in a large heavy skillet over medium heat until crisp and golden brown, about 15 minutes.
Drain on paper towels and set aside, reserving bacon fat in pan.
Rinse fish, then dredge in cornmeal and season both sides to taste with salt and pepper.
Add vegetable oil to the bacon fat, then heat pan over medium high heat until oil is hot.
Working in batches if necessary, fry fish in combined fat and oil on one side until skin is golden and crisp, about 5 minutes.
Carefully turn fish over and cook other side for 5 minutes more.
Serve garnished with bacon.
Spicy Glazed Carrots
Category: side-dish
By BAJUNKIN

Traditional glazed carrots with a little kick. Adjust spices as desired, with more cayenne if you like it hot.

Ingredients:
2 tablespoons vegetable oil
2 cups sliced carrots
¼ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper, or to taste
⅛ teaspoon freshly grated nutmeg

Directions:
Heat vegetable oil in a skillet over medium heat. Cook and stir carrots with brown sugar, cinnamon, cayenne pepper, and nutmeg in the hot oil until carrots are glazed, coated with spices, and tender, 10 to 15 minutes.

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

Calories: 140.1
Fat: 7 g
Saturated fat: 1.1 g
Carbohydrates: 20 g
Sugars: 16.3 g
Dietary fiber: 2.1 g
Protein: 0.6 g
Sodium: 46.1 mg
Banana Nut Bread


Ingredients:
eggs, butter, bananas, stevia, applesauce, wheat flour, cinnamon, pecans, baking powder, salt

Directions:
Mix first 5 ingredients in bowl., Add dry ingrients in order listed., Mix well., Spray loaf pan with vegetable spray or fill muffin cups with mixture., Bake 20-25 minutes at 350.
Cooks Flaky Old Fashion Pie Crust


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

Directions:
In a large bowl combine salt and flour.
Using mixing spoon, cut in tiny diced pieces of cold butter, mixing until flour looks like bread crumbs.
add water mixing continuously until you have thick dough.
Work dough into a ball and cover with plastic wrap.
Chill raw dough ball in fridge for at least 4 hours or over night.
Split in half on lightly floured surface, roll each pie crust in desired shape. I recommend rolling each crust to 1/8" - 1/4" thickness.
After filling pie and adding top crust, use sauce brush to spread beaten egg over the top crust getting every nook and cranny.
See my profile for delcious Apple Pie filling.
Pancakes from Scratch


Ingredients:
all-purpose flour, baking powder, salt, sugar, eggs, milk

Directions:
Stir the flour, baking powder, salt and sugar together in a mixing bowl.
Beat the eggs and oil together in a 2 cup measuring cup. Add the milk, until it reaches the 2 cup level.
Add the milk mixture to the dry ingredients, stirring until it is just mixed, there will be some lumps.
* Do not over stir, you will have tough pancakes if you do!
Preheat a frying pan for 2 or 3 minutes.
Lightly oil the frying pan on medium to medium high heat. This may be trial and error, depending on your own stove. Ladle the batter onto the hot pan, turn over when most of the air bubbles have popped, or the bottom of the pancake is nicely browned. Brown the other side until the pancakes are cooked through.
Variations: add in some blueberries, chocolate chips or raisins before cooking, or just sprinkle some over the pancakes before you turn them over.
Gluten Free Jerk Turkey Breakfast Pizza


Ingredients:
butter, green pepper, sweet onion, eggs

Directions:
Preheat oven 375 degrees F. Layer pizza crust with cheese slices, then turkey slices. Bake for 7 minutes or until crust is crispy.
In sauté pan, melt butter over medium heat. Sauté peppers and onions until soft, about 3-5 minutes; add eggs and cook to scramble.
Pour egg mixture over cooked pizza. Season with salt and pepper; slice and serve.
Crunchy Lemon and Herb-Crusted Scallops - Robin Miller


Ingredients:
parsley, salt, cayenne pepper, sea scallops, Dijon mustard, olive oil

Directions:
Place crackers in a large plastic bag and crush them to fine crumbs, using a rolling pin or mallet.  Add parsley, herb seasoning, salt and cayenne and shake to combine.
In a separate plastic bag, combine the scallops and mustard.  seal the bag, and squish around to coat the scallops with the mustard.  Add the scallops to the cracker mixture, seal the bag, and shake to coat evenly.
Heat the oil in a large skillet over medium heat.  Remove the scallops from the bag, place in the skillet, and cook until golden brown on the outside and opaque on the inside, about 3 minutes per side.
Tabak Maaz (Kashmiri Fried Lamb Ribs)


Ingredients:
lamb ribs, shoulder lamb chops, salt, cayenne pepper, fennel seed, fresh ginger, ground turmeric, bay leaves, cloves, cardamom pods, cinnamon sticks, milk, butter, garlic, fresh cilantro leaves

Directions:
Combine the ribs in a large skillet with a pinch of salt and the cayenne, fennel, ginger, turmeric, bay leaves, cloves, cardamom, cinnamon, milk, and about 1/2 cup water.
Bring to a boil, then adjust the heat so the mixture simmers; cook, turning the meat occasionally, until tender, adding more water if the mixture dries out, 30 to 45 minutes.
When the ribs are tender, remove them. If any liquid remains in the pan, cook over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to the bottom, until the mixture is just about dry.
Remove the cardamom pods, cloves, cinnamon stick, and bay leaves.
Add the butter to the pan over medium heat and when it's hot, brown the ribs. Remove the ribs to a warm platter and add about 1/2 cup water to the pan.
Once again, cook over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to the bottom, until the liquid is reduced by about half. Pour over the ribs, garnish with cilantro, and serve.
Blueberry White Chip Muffins


Ingredients:
all-purpose flour, granulated sugar, brown sugar, baking powder, salt, milk, egg, butter, margarine, lemon zest, white chocolate chips, fresh blueberries, frozen blueberries

Directions:
Preheat oven to 375 degrees.
Combine flour, sugars, baking powder and salt in a large bowl.
Stir in milk, egg, butter and lemon zest.
Stir in chips and blueberries.
Spoon into lined muffin pans, filling 3/4 full.  Sprinkle with streusel topping.
Bake for 22 to 25 minutes or until wooden pick inserted in center comes out clean.
For Streusel combine: 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1/4 teaspoon cinnamon in a small bowl.  Cut in 3 tablespoons butter with pastry blender or knife until mixture resembles coarse crumbs.
Coconut Curried Butternut Squash Soup


Ingredients:
olive oil, salt, ground black pepper, carrot, celery, curry powder, garlic cloves, onion, coconut milk, flat leaf parsley

Directions:
Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups] and set aside.
Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.
Pickled Mushrooms (Canned)


Ingredients:
mushrooms, white vinegar, water, pickling salt, onion, whole black peppercorns, garlic cloves

Directions:
Trim off stem ends of mushrooms. Wash mushrooms in cool running water. Drain.
In large pot, combine vinegar, water and salt. Heat, stirring to dissolve salt. Add mushrooms. Heat to boiling; reduce heat and simmer mushrooms in brine for 10 to 12 minutes or until tender. Pack mushrooms into sterilized half-pint jars. To each jar add: 1 tablespoon onion, 1/2 teaspoon peppercorns, and 1 clove garlic. Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 20 minutes in a boiling water bath.
NOTE: If mushrooms are large (2 inches in diameter], 1 to 2 more sterilized pint jars may be needed. Use additional spices as needed for each jar. Processing time above is for less than 1000 feet. For altitudes of 1000-6000 feet, process 25 minutes; above 6000 feet, process for 30 minutes.
Herbed Grape Tomatoes


Ingredients:
grape tomatoes, dried basil, dried cilantro, olive oil, salt, fresh ground black pepper

Directions:
Preheat oven to 425 degrees.
Combine all ingredients in a large bowl and tranfer to a large rimmed baking sheet.
Bake at 425 degrees for 13 minutes or until tomato skins pop and tomatoes begin to lose their shape.  Can stir after 8 minutes, but I didn't.
Mandarin-Bacon Salad


Ingredients:
olive oil, red wine vinegar, sugar, fresh basil, mandarin oranges, red leaf lettuce, romaine lettuce, bacon

Directions:
In a bowl, add the first 5 ingredients; stir with a whisk until well blended.
Add the mandarin orange slices and lettuce to the bowl, toss to gently coat.
Sprinkle the bacon and toasted almonds into the bowl; toss gently to mix.
Season with salt and pepper if desired.
Serve immediately.
Jane's Amazing Crunchy Lunchbox Salad


Ingredients:
carrot, green pepper, radishes, celery, cucumber, grapes, olive oil, soy sauce, gem lettuce

Directions:
Cut the firm ingredients into chunks about 1/2" across and put them in the bottom of your container.
The ingredients marked with a * are optional; feel free to substitute other firm vegetables such as cauliflower (but not softer ones like tomatoes or mushrooms].
Add the cucumber (cut into 1/2" chunks], grapes and the oil and soy sauce.
Mix well (if you make this the night before, mix first, then put the cucumber and grapes on top].
Chop the lettuce into bite-size pieces and place it on top of the rest (don't mix!].
Put the Bombay Mix in a separate container and pack a fork too.
At lunchtime, mix the lettuce into the rest of the salad with your fork, then pour the Bombay Mix on top and mix gently. Eat immediately, so the Bombay Mix stays crunchy.
Hot Ham Sandwiches


Ingredients:
ham, cheese, green onion top, tomatoes, mustard

Directions:
"Preheat oven to 350 degrees. Hollow out the rolls, leaving a bread shell. Stir together the ham, cheese, green onion, tomatoe and mustard. Spoon into rolls; slightly compressing the top and bottom to press the mix into both top and bottom hollows. Wrap each roll loosely in foil and bake for 20 minute."
French Dip With Italian Attitude


Ingredients:
baguette, extra virgin olive oil, parmigiano-reggiano cheese, onion, garlic cloves, tomato paste, rosemary, roast beef, provolone cheese

Directions:
Slice baguette open lengthwise.  If you prefer you can leave one side together so it opens like a book.
Transfer the bread to a cookie sheet and toast under the broiler until golden brown.  The bread toasts very fast under a hot broil, do not leave it unattended.
Rub cut side of toasted bread with crushed garlic clove and drizzle with a little olive oil.
Cover the browned, drizzled, bread with the grated Parmigiano Reggiano cheese.
To make the dipping jus:
While the bread is toasting, heat a skillet over medium-high heat, add about 2 tbls. olive oil, onion, chopped garlic, tomato paste and rosemary.  Season with a little salt and pepper.
Cook this until the onion start to get soft, about 2 - 3 minutes.
Add beef stock, bring to a simmer and cook for about 2 - 3 minutes to let the flavors come together and it will thicken up just slightly.
Using tongs swish a few slices of roast beef at a time through the hot broth then transfer to the cheesy garlic bread.
You just want the beef to get heated through, remember the beef is already cooked.
If you like an extra juicy French Dip you can dip the browned edge of the bread in the stock mixture before topping with the beef.
Mound the warmed beef on the bread, top with the provolone cheese & transfer to the broiler to just melt the cheese.
This is all on one half of the bread, so when you put the sandwich under the broiler to melt the provolone do not include the "top" of the sandwich.
Enjoy.
Mahi Mahi With Brown-Sugar Soy Glaze


Ingredients:
scallions, brown sugar, soy sauce, fresh lemon juice, mahi mahi fillets, salt

Directions:
Preheat oven to 200°F.
Cut white and pale green parts of scallions crosswise into 2-inch pieces, then thinly slice enough scallion greens to measure 3 tablespoons.
Stir together brown sugar, soy sauce, and lemon juice in a small bowl until sugar is dissolved.
Pat fish dry and sprinkle with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook fish on 1 side until browned, 3 to 4 minutes. Turn fish over and brown 1 minute. Add soy sauce mixture and simmer, covered, until fish is almost cooked through, about 3 minutes. Transfer fish with a slotted spatula to a heatproof platter and keep warm in oven. (Fish will cook through from residual heat.].
Add 2-inch scallion pieces and juices from fish platter to sauce and boil, stirring occasionally, until glaze is very thick and reduced to less than 1/4 cup, about 5 minutes. Spoon glaze over fish and sprinkle with scallion greens.
Cupcakes / Fairy Cakes


Ingredients:
butter, caster sugar, self raising flour, eggs, vanilla essence

Directions:
Pre-heat oven to 190'C.
Cream butter and sugar.
Beat eggs.  Add eggs in small amounts with SRF.
Fold in any left over flour.
Add vanilla essence.
Mixture should easily drop off a metal spoon.  If mixture is stiff add a little milk.
Bake in greased and cupcake lined tin for 15 minutes.
Monkey Bread II
Category: breakfast-and-brunch
By Darren, Debbie and Joshua

Here is a recipe for a bread machine, though it can easily be done in the conventional, muscle building way. You use the dough only setting and do the rest by hand.  For machines that do 1 1/2 - 2 pound capacity.

Ingredients:
2 ½ teaspoons active dry yeast
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
¼ cup white sugar
2 tablespoons margarine, softened
1 cup water
1 cup margarine
1 cup packed brown sugar
1 cup raisins

Directions:
Remove baking pan from machine. Place yeast, flour, ground cinnamon, salt, white sugar, 2 tablespoons butter and water in the order that is recommended for the bread maker. Make sure that no liquid comes in contact with the yeast.  Select dough cycle and press start. When dough is complete, place dough on floured surface and knead 10 to 12 times. In a medium saucepan on low heat, melt one cup of butter, stir in brown sugar and raisins ( 1/4 cup of chopped nuts is good too!). Stir until smooth.  Remove from heat. Cut dough in one inch chunks. Drop one chunk at a time into the butter sugar mixture. Thoroughly coat dough pieces, then layer them loosely in a greased Bundt or tube pan, staggering layers so you're plopping each dough chunk over a space between two below. Let rise in a warm, draft-free spot until dough is just over the top of the pan, 15 to 20 minutes. Bake in a preheated 375 degree F (190 degree C) oven for 20 to 25 minutes or till golden brown. Remove from oven, place a plate face down in top of the pan and, using oven mitts to hold plate on pan, turn over both until bread slides out onto plate.   Serve warm...and enjoy.

Prep time: 30 mins
Cook time: 25 mins
Total time: 3 hrs 20 mins
Yields: 1 bundt pan

Calories: 389.3
Fat: 17.3 g
Saturated fat: 3 g
Carbohydrates: 56.2 g
Sugars: 29.4 g
Dietary fiber: 1.6 g
Protein: 4.1 g
Sodium: 402.9 mg
P.w.’s Homemade Chocolate Milk Mix for the Fridge


Ingredients:
"heavy cream"

Directions:
Heat cream over medium-high heat until slightly boiling.
Add chocolate pieces and turn off heat.
Whisk slowly until chocolate is melted and mixture is very smooth.
Pour into a container and keep in the fridge up to two weeks.
Mix with cold or warm milk, depending on how frightful the weather outside is.
Note: Mixture, after refrigerated, will be quite thick. Just stir well in cold milk and you’ll be fine.
Sauteed Onions and Peppers (Barefoot Contessa) Ina Garten


Ingredients:
yellow onions, olive oil, red bell peppers, yellow bell peppers, garlic cloves, button mushroom, sherry wine vinegar, tomato puree, red pepper flakes, kosher salt, fresh ground black pepper

Directions:
Cut the onions in half and then slice into 1/8 " thick half-rounds (About 10 cups of onions].
Heat the olive oil in a large saute pan over medium heat.
Add onions and mushrooms and saute for 15-20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.
Mock Potato/Cauliflower Chips


Ingredients:
"cauliflower stem"

Directions:
cut the stem of a cauliflower into slices like potato chips., fry in oil till brown., sprinkle with salt and eat.
Lite Fettuccine Alfredo


Ingredients:
pasta, 1% low-fat milk, flour, chicken bouillon cube, parmesan cheese, fresh ground pepper, ground nutmeg, garlic powder, fresh parsley

Directions:
Cook pasta as instructed on package.
Combine broth, milk and flour in medium saucepan.
Stir in cream cheese, boullion cube, parmesan cheese, ground pepper, nutmeg, and garlic powder.
Cook two minutes, stirring constantly using a whisk until alfredo thickens.
Toss with cooked fettuccine pasta or pasta of your choice.
Top with fresh parsely and additional parmesan cheese, if desired.
Sausage Stuffed Chicken Parmesan


Ingredients:
boneless skinless chicken breasts, Italian sausage, fresh garlic clove, garlic powder, chili powder, onion, light olive oil, oregano, spicy brown mustard, egg, water, all-purpose flour, mozzarella cheese

Directions:
Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. to about 1/4-inch thickness.
Break up sausage and mix with Italian seasoning, garlic powder, chili powder and mustard, minced garlic and chopped onion. Shape sausage mixture into 4 link shapes.
Add water and egg to make an egg wash.
Preheat oven to 375°F Drizzle Olive Oil in an oven safe skillet.
Brush one side of each breast with egg wash. Place 1 sausage link on egg glaze. Roll up and secure with toothpick.
Roll each breast in flour; dip in remaining beaten egg; roll in breadcrumbs. Place in oven safe skillet. Bake 45 minutes.
Very Important, remember where your toothpicks are. I place the chicken a certain way in the pan, so I know where they are to remove.
Pour Marinara over chicken, Sprinkle with Cheese add oregano on top and cook another 10-12 minutes until cheese has melted.