xiaoxl/recipe_data huggingface dataset:
Turkey Filled Omelette
Category: breakfast-and-brunch
By chefblackhat

Classic folded omelette using left-over roasted turkey and savory seasoning.

Ingredients:
1 tablespoon olive oil
2 teaspoons unsalted butter
1 tablespoon chopped fresh shiitake mushroom
1  shallot, finely chopped
¼ teaspoon salt
1  fresh sage leaf, minced
¼ teaspoon crushed red pepper flakes
¼ cup shredded cooked turkey
1 teaspoon dry vermouth  (Optional)
2  eggs, chilled
1 pinch ground white pepper
2 teaspoons olive oil
1 tablespoon creme fraiche

Directions:
Heat 1 tablespoon of olive oil and butter in a skillet over medium-low heat, and stir in the shiitake mushroom, shallot, salt, red pepper flakes, and sage. Cook and stir until the shallot is translucent, about 5 minutes. Mix in the turkey and vermouth, and stir for a minute or two just to heat; remove from heat. Beat the eggs with a fork in a bowl until well blended, and season with a pinch of salt and white pepper. Heat 2 teaspoons of olive oil in an omelette pan over medium heat until hot, and pour the beaten eggs into the pan. Use a spatula to gently stir the eggs just until they begin to set, 1 to 2 minutes; shake the pan to cover the bottom completely with egg. Smooth out the top of the partially set eggs with the spatula, cook just until the bottom is firm and the top is still slightly soft, and turn off the heat. Spoon turkey filling into the center of the omelette, filling about the middle third of the omelette; dot with small dollops of creme fraiche. Do not overfill omelet. With spatula, fold the upper third of the egg over the filling, and gently tip the skillet and shake the omelette towards the edge of the skillet. With spatula, fold the omelet over one more time, forming a loose cigar shape, and gently tip the omelet onto a serving plate.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 1 omelette

Calories: 577.9
Fat: 48.1 g
Saturated fat: 15.3 g
Carbohydrates: 12.1 g
Sugars: 3.5 g
Dietary fiber: 0.9 g
Protein: 25.1 g
Cholesterol: 439.2 mg
Sodium: 761.3 mg
Quick Ginger Peach Cobbler


Ingredients:
ground ginger, butter, brown sugar, granola cereal

Directions:
Preheat oven to 400.
Mixed peaches with ginger. Place in small ovenproof bowls.
Combine butter and sugar with a fork, then mix in granola.
Fold in beaten egg white.
Mound the topping on the peaches. Place on a small baking sheet and bake 10-12 minutes.
Allow to cool slightly before serving with whipped cream.
Dark Chocolate Cookies With Espresso


Ingredients:
all-purpose flour, baking powder, salt, unsalted butter, sugar, eggs, instant espresso powder, bittersweet chocolate, pure vanilla extract

Directions:
Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.
Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.
Black Bean Hummus


Ingredients:
black beans, chickpeas, tahini, lemon juice, fresh cilantro, ground cumin, ground ginger, paprika, olive oil, garlic cloves

Directions:
"Combine all ingredients in a food processor and process until smooth. Serve with pita bread and /or crackers."
Cheesy Omelete Surprise (Kid Friendly)


Ingredients:
egg, Velveeta cheese, salt, pepper

Directions:
Beat the egg and season with salt and pepper based on family/child preferences.
Spray a small skillet with oil to make the egg not stick.  Heat to medium high.
Pour the beaten egg into the skillet and lay one slice of velveeta onto the wet eggs.
Cook until almost set, then carefully roll into omlette.  I have better luck with thirds, but do what you can.  It doesn't have to be perfect.
Bring it WHOLE to the table while still warm.  You want the cheese to be melty.  Cut into it IN FRONT of the child.
Say "surprise!  You have cheese hidden in your eggs!".
I end up making seconds every time I make this for my children.
Homemade Cupcakes and Buttercream Frosting


Ingredients:
cake flour, baking powder, butter, sugar, vanilla, eggs

Directions:
Sift the flour and baking powder three times into a small bowl. Set aside.
Using an electric hand mixer beat the butter, sugar and vanilla together in a medium bowl. Beat until white and creamy. Add eggs one at a time and stir to combine. Next add flour mixture. Mix until combined but do not over mix.
Now line a cupcake tin or muffin tin with paper cups (recipe makes 24 cupcakes]. Pour batter into cups. Fill to about 2/3 full. Don’t over fill.
Bake at 180C degrees for about 25 minutes. Cupcakes are ready when the top springs back when you touch it with your finger.
Remove the cupcakes from the oven and let cool before decorating. When the cupcakes are cool, fill a pastry bag (piping bag] with the buttercream frosting and pipe onto the cake. (Use star nozzle]. I’ve done in the photo above.
Serve and enjoy.
Gluten Free Chia Pumpkin Parfait


Ingredients:
2% low-fat milk, pumpkin puree, pumpkin pie spice, low-fat plain yogurt, granola cereal

Directions:
Combine milk with chia seeds; refrigerate overnight or until chia seeds have expanded and milk has pudding-like consistency. Stir pumpkin purée, 2 tbsp of the maple syrup, and pumpkin pie spice into chia mixture.
Stir yogurt with remaining maple syrup. Layer half of the chia pudding, yogurt and granola evenly in four 8-oz glasses. Repeat layers once, ending with granola.
Corn in Yogurt


Ingredients:
yellow mustard seeds, fenugreek seeds, ghee, butter, red pepper flakes, ground ginger, asafoetida powder, garlic cloves, yellow onions, water, turmeric, frozen corn kernels, yogurt, butter, fresh coriander

Directions:
In a small covered frying pan, toast the mustard seeds and fenugreek in 1 teaspoons of the ghee. Use a lid on the pan, as the mustard seeds will pop.
Place in a mortar and add the red pepper flakes and ginger. Pound into a paste; set aside. Heat a 4-qt. saucepan and add the remaining ghee, asafetida, and garlic.
Saute for a couple of minutes and add the onion, then saute until golden brown and tender. Add the water, pounded ingredients, and turmeric. Cook a few minutes longer.
Add the jalapenos, corn, yogurt, and butter. Simmer 5 minutes.
Garnish with chopped coriander.
White Sangria With Fresh Strawberries, Mango and Mint


Ingredients:
dry white wine, mango, fresh strawberries, orange, lemon, of fresh mint, brandy

Directions:
Crush mint to bring out its flavor., Combine all ingredients in large pitcher and serve.
Lemon Garlic Shrimp with Roasted Brussels Sprouts and Brown Rice
Category: fruits-and-vegetables
By SlimCookins

Shrimp baked in a lemon garlic sauce, sided with lightly roasted Brussels sprouts and brown rice.

Ingredients:
cooking spray
1 ¼ cups raw shrimp, peeled and deveined
¼ cup fresh lemon juice
2 tablespoons light butter, melted
3 cloves garlic, minced
1 teaspoon Worcestershire sauce
¾ teaspoon lemon pepper
¼ teaspoon red chile powder
3 tablespoons chopped fresh parsley
4 cups halved Brussels sprouts
1 cup sliced red onion
2 tablespoons extra-virgin olive oil
salt and ground black pepper to taste
4 cups water
2 cups instant brown rice

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray. Arrange shrimp in a single layer in the baking dish. Whisk lemon juice, butter, garlic, Worcestershire sauce, lemon pepper, and chile powder together; pour over shrimp. Roast in the preheated oven until shrimp turn pink, 8 to 10 minutes. Sprinkle parsley over shrimp. Reduce oven temperature to 400 degrees F (200 degrees C). Toss Brussels sprouts with onion and olive oil. Season with salt and pepper. Spread evenly on a baking sheet. Roast Brussels sprouts and onion until starting to brown, about 20 minutes. Meanwhile, bring water to a boil in a saucepan. Add brown rice and simmer until water is absorbed, about 5 minutes. Divide rice among 4 bowls. Top with shrimp and Brussels sprouts-onion mixture.

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

Calories: 217.8
Fat: 7.7 g
Saturated fat: 1.9 g
Carbohydrates: 31.2 g
Sugars: 2.5 g
Dietary fiber: 4 g
Protein: 9.4 g
Cholesterol: 45.3 mg
Sodium: 195.7 mg
Mango-licious Tilapia
Category: seafood
By Anonymous

My son's girlfriend, Nicole, named this 'mango-licous'. The mango salsa is great over the tilapia, as a dip or on cottage cheese. Try serving the tilapia over brown basmati rice or lightly dressed salad greens for a complete meal. Then generously top with the salsa. Mango-licious!!

Ingredients:
4  tilapia fillets
2 tablespoons olive oil
1 ½ tablespoons grated orange zest
¼ cup fresh orange juice
salt and pepper to taste
crushed red pepper flakes to taste
1  mango - peeled, seeded and diced
1 small red onion, finely chopped
1  avocado - peeled, pitted and diced
3  roma tomatoes - peeled, seeded and chopped
1  lime, zested and juiced
1  jalapeno pepper, seeded and finely chopped
1 tablespoon minced fresh ginger root
¼ cup chopped fresh cilantro
1 teaspoon kosher salt

Directions:
Preheat the oven to 400 degrees F (200 degrees C.) In a shallow baking dish, combine the olive oil, orange zest, orange juice, salt, pepper and chili flakes. Rinse the fish fillets and pat them dry. Place them into the baking dish and turn to coat with the seasonings. Bake for 10 to 12 minutes in the preheated oven, until fish can be flaked with a fork. While the fish cooks, combine the mango, onion, avocado, tomatoes, lime zest and juice, jalapeno, ginger, cilantro and 1 teaspoon kosher salt in a glass bowl. Stir to blend and set aside at room temperature until fish has finished cooking. Place fillets on a platter and spoon the salsa over them to serve.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 4 servings

Calories: 318.9
Fat: 16 g
Saturated fat: 2.4 g
Carbohydrates: 21.2 g
Sugars: 11.7 g
Dietary fiber: 6.2 g
Protein: 25.3 g
Cholesterol: 41.4 mg
Sodium: 561.6 mg
White Bean Soup With Swiss Chard


Ingredients:
great northern beans, olive oil, onions, carrots, red swiss chard, vegetable broth, garlic cloves, bay leaf, fresh coarse ground black pepper, fresh parsley

Directions:
Place the beans in a large pot and cover with water. Let them soak overnight.
The next day, drain the beans, reserving 2 cups of liquid.
In a large pot, heat the oil. Add the onions and saute until tender, about 5 minutes. Add the carrots and saute for an additional 3 minutes. Add the chard and cook until wilted, about 3 minutes. Add the broth, reserved bean liquid, beans, garlic and bay leaf. Partially cover and simmer for 1-2 hours, until beans are tender.
Remove bay leaf. Puree half of the soup in a blender. Return to pot with remaining soup. Add salt, pepper and parsley.
Puff Pastry Chicken and Leek Casserole
Category: uncategorized
By analyticalblonde

The star in this casserole is the leeks with their soft, sweet, and subtle flavor giving a wonderful base for the chicken and spices. Using a box of puff pastry adds a wonderful, light crunch that will win your taste buds over.

Ingredients:
1 pound boneless, skinless chicken thighs
1 large leek, sliced
2 medium carrots, chopped
2 stalks celery, chopped
1 cup peas
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic
2 teaspoons minced shallot
2 teaspoons dried tarragon
1 ½ teaspoons kosher salt
1 teaspoon dried basil
1 teaspoon ground black pepper
2 leaf (blank)s bay leaves
2 ½ cups milk
4 tablespoons salted butter
3 tablespoons all-purpose flour
⅔ cup heavy whipping cream
1 ½ teaspoons Dijon mustard
1 (17.5 ounce) package frozen puff pastry, thawed
1 large egg, beaten

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Place chicken thighs, leek, carrots, celery, peas, parsley, garlic, shallot, tarragon, salt, basil, pepper, and bay leaves into a large pan. Pour in milk and stir to blend ingredients. Bring to a simmer. Cover and continue to simmer for 15 minutes. Remove from the heat and allow to cool slightly. Strain off milk and set aside in a bowl. Separate chicken and vegetables into two bowls. Tear chicken into rough chunks when cool enough to handle. Melt butter in the same pan over medium heat. Sprinkle in flour, stirring frequently and breaking up any chunks. Continue to stir and cook until thickened and golden, making a roux. Gradually add the strained milk, stirring until you have a sauce. Stir in heavy cream and Dijon mustard, then add the chicken and vegetables. Remove from heat and let cool slightly, about 5 minutes. Pour chicken mixture into the prepared baking dish. Roll out the puff pastry and overlap the pieces to cover the casserole. Glaze the pastry with beaten egg and make several vents in the pastry using a sharp knife. Bake in the preheated oven until golden, 30 to 40 minutes.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 35 mins
Yields: 1 9x13-inch casserole

Calories: 630.6
Fat: 42.8 g
Saturated fat: 16.4 g
Carbohydrates: 42.1 g
Sugars: 6.6 g
Dietary fiber: 3 g
Protein: 19.8 g
Cholesterol: 106.8 mg
Sodium: 733.9 mg
Pika Salsa Sauce


Ingredients:
tomatoes, habanero pepper, garlic cloves, green onions, fresh cilantro, white distilled vinegar, tomato juice

Directions:
In a  food processor pulse tomatoes, peppers and garlic until coarsely chopped.
Pour into a medium size bowl and add the remaining ingredients and thoroughly mix.
Add salt and black pepper to taste.
Chill before serving.
Corn Pudding


Ingredients:
cornmeal, eggs, butter, salt, pepper, baking powder, onion, cheddar cheese

Directions:
Mix all ingredients., Pour into greased 2 quart casserole., Bake at 400 until lightly browned, about 45-55 minute.
Spicy Indian Potato Cakes


Ingredients:
mashed potatoes, salt, turmeric, fresh green chilies, cilantro

Directions:
Mash the potato and add the rest of the ingredients, mix well.
Divide the mixture into patties.
In a non stick pan heat the oil and fry the patties till golden, turn them over and fry the other side.
Eat while still hot.
Sweet Potato Salad With Toasted Coconut and Grapes


Ingredients:
raisins, sweet potatoes, sweetened coconut, sherry wine vinegar, maple syrup, olive oil, grapes

Directions:
Soak the raisins in the rum overnight.
Preheat oven to 400 degrees.
In a saucepan, cook the sweet potatoes in boiling water 10 to 15 minutes, until a paring knife goes through a piece without resistance.
Drain and cool to room temperature.
Meanwhile, toast the coconut by spreading on a baking sheet and cooking in the oven 2 to 3 minutes until just beginning to brown.
Cool.
In a medium bowl, combine the vinegar, salt and pepper and whisk until the salt dissolves.
While whisking, add the syrup and olive oil slowly.
Reserve 2 tablespoons coconut and 1/4 cup grapes.
Toss remaining coconut and grapes, the raisins with any reserved juices and sweet potatoes with the dressing.
Spread in a shallow platter and top with the reserved coconut and grapes.
Baked Pumpkin Doughnut Holes


Ingredients:
flour, white whole wheat flour, baking powder, cinnamon, salt, eggs, canola oil, light brown sugar, pumpkin, cinnamon, butter

Directions:
Preheat oven to 425 F and lightly spray mini muffin tins with non-stick cooking spray.
Whisk flours, baking powder, 1 1/2 tsp cinnamon, and salt in a large mixer bowl until combined.
Whisk eggs, oil, brown sugar, and pumpkin in medium mixing bowl until well combined.
Pour pumpkin mixture into flour mixture and stir until just combined.
Fill each mini muffin cup with about 1 rounded tbsp or until about half full.
Bake for 9-10 minutes until toothpick inserted in middle comes out clean, then cool on wire rack until cool enough to handle.
Combine sugar and second amount of cinnamon in a shallow bowl.
Brush or dip the holes in melted butter to lightly coat and then roll in cinnamon sugar mixture (for less fat, skip the butter and just roll in cinnamon sugar].
Eat warm or at room temperature!
No Bake Peanut Butter Pie


Ingredients:
graham cracker crumbs, butter, peanut butter, white chocolate, Jello Instant Vanilla Pudding Mix, milk, Cool Whip Topping, banana

Directions:
Combine the 1 1/4 cup graham cracker crumbs with 1/4 cup melted butter.
Press into bottom and side of pie plate.
Melt 1 cup peanut butter and 4 squares chopped Bakers white chocolate on medium in microwave for 2 1/2 minutes.
Stir until smooth.
Whisk 1 package {4serving size} Jell-o vanilla instant pudding with 1 1/2 cups milk.
Beat in chocolate mixture.
Fold in 1 cup thawed Cool Whip Whipped topping.
Place 1 sliced banana on bottom of crust and spoon pudding on top.
Chill 1 hour.
Garnish with the Cool Whip topping.
Pesto Pinwheels


Ingredients:
pesto sauce, red bell pepper

Directions:
Heat oven to 350F degrees.
Unroll dough into 2 rectangles.
Firmly press on perforations to seal them.
Spread rectangles with pesto to within 1/4 inch of edges, then sprinkle on bell peppers.
Starting at short side, roll up each rectangle of dough, pinching edges to seal.
Cut each roll into 8 slices.
Place slices, cut side down, on ungreased cookie sheet.
Bake approximately 15 minutes or until golden brown.
Serve hot.
Mini Frittatas - Giada De Laurentiis


Ingredients:
eggs, fresh ground black pepper, salt, ham, parmesan cheese, fresh Italian parsley

Directions:
Preheat oven to 375 degrees.
Spray two mini non-stick muffin tins (each with 24 cups] with nonstick spray.
Fill prepared cups almost to the tops with egg mixture.
Bake until eggs puff and are just set in center, about 8-10 minutes.
Using a rubber spatula, loosen frittatas from the cups and slide onto a platter.
Serve immediately or at room temperature.
Low-Carb Shrimp Enchiladas
Category: seafood
By Gizmo5

A low-carb version of shrimp enchiladas.

Ingredients:
1 tablespoon extra-virgin olive oil
20 each uncooked medium shrimp, peeled and deveined
1  red bell pepper, chopped
½  sweet onion, chopped
5 each low-carb tortillas
¼ cup enchilada sauce
⅓ cup 2% milk shredded Cheddar cheese
⅓ cup 2% milk shredded mozzarella cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a nonstick pan over medium-high heat. Cook and stir shrimp in the hot oil until pink, 3 to 4 minutes. Transfer to a bowl. Pour bell pepper and onion into the pan and cook until onion is translucent, about 5 minutes; add to the bowl with shrimp and set aside. Clean the pan. Place tortillas, 1 at a time, into the pan and toast over medium-low heat until light brown, about 1 minute per tortilla. Put 1/5 of the shrimp mixture down the center of each tortilla. Fold/roll up and place into a baking dish. Place 1 tablespoon of enchilada sauce on each; then sprinkle evenly with Cheddar and mozzarella cheeses. Bake in the preheated oven until melted, about 15 minutes. Let cool slightly before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 5 servings

Calories: 172.2
Fat: 8.4 g
Saturated fat: 2.4 g
Carbohydrates: 15.1 g
Sugars: 1.7 g
Dietary fiber: 8.9 g
Protein: 17.3 g
Cholesterol: 70.3 mg
Sodium: 348.2 mg
Spiked Strawberry Lemonade


Ingredients:
strawberry syrup, fresh strawberries

Directions:
Put 3 cups ice in a blender. Add 1/2 bottle Lemoncello, 1 cup lemonade and 1/4 cup strawberry syrup. Add more lemonade if mixture is too thick for your liking. Put a few sliced strawberries in the bottom of each glass before pouring in spiked lemonade.
If the drink is too bitter, you may have to add a squirt more syrup.
Feel free to blend the fresh strawberries in as well, instead of using them as a garnish.
You can vary this reipe to suit your taste, by adding raspberry syrup and raspberries, or cranberry juice is good too. I also like to use Minute Maid Tropical Punch fruit juice in place of the one cup of lemonade added to the mix.
Avocado and Crab Meat Soup


Ingredients:
avocados, onion, heavy cream, butter, all-purpose flour, garlic powder

Directions:
Mash together avocados and crab meat., saute chopped onion in the butter over med heat., add the all-purpose flour, garlic powder and chicken stock, mix until smooth., add the avocado/crab mixture to the liquid and simmer for twenty minutes., add the cream and salt and pepper., serve.
Spaghetti Mizithra (Greek-Style Spaghetti) the Spaghetti Factory


Ingredients:
spaghetti, unsalted butter, margarine, kasseri cheese, romano cheese, fresh parsley

Directions:
Cook spaghetti until until tender but firm to the bite and drain.
Melt butter in a large skillet and cook just until it turns brown.
Meanwhile, combine chesses.
Place spaghetti on warm platter, sprinkle with mixed chesses, then drizzle with browned butter.
Sprinkle with parsley.
Emeril's Lentil Stew


Ingredients:
olive oil, garlic, brown lentils, chopped tomato, lemon juice, lemon zest, of fresh mint, fresh parsley, feta cheese

Directions:
In a large pot heat oil over medium heat., Add the garlic, cook, stirring for 30 seconds., Add the chicken stock, lentils, and tomatoes, and then bring to a boil., Reduce the heat, cover, and simmer for 10 minutes., Add the potatoes, cook uncovered for 15 minutes, stirring occasionally., Add the lemon juice, zest, and spinach., Simmer for 2 minutes or until the spinach wilts., Fold in the mint and parsley., Adjust the seasonings., Serve with crumbled feta.
Panu Caku


Ingredients:
eggs, milk, flour, sugar, salt, butter, sugar, cinnamon

Directions:
Preheat oven to 425 degrees.
Combine flour, 1/4 cup sugar and salt.
Beat together the eggs and milk, then add the flour mixture to the egg mixture.
Melt the butter in a 9x13 inch baking pan by placing it in heated oven until melted.
Add the cake mixture to the melted butter in the pan, and bake for 30 minutes.
Meanwhile, combine 1/8 cup sugar and the cinnamon for the topping.
While your Panu Caku is still hot, sprinkle the cinnamon sugar mixture on top and serve warm!
(I have also added maple syrup to crushed berries, frozen or fresh, and used it as a topping. Very delicious!].
Blackberry BBQ Sauce
Category: side-dish
By Point Ina James

Sweet and fruity basting sauce that will have your guests clamoring for your 'secret.' It is an especially good sauce for pork or beef ribs.

Ingredients:
½ cup blackberry preserves
1 ½ cups ketchup
⅛ cup brown sugar
⅛ teaspoon cayenne pepper
¼ teaspoon mustard powder
2 tablespoons red wine vinegar

Directions:
In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar. Use to baste pork or beef ribs while grilling.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups sauce

Calories: 55.3
Fat: 0.1 g
Carbohydrates: 14.3 g
Sugars: 13.2 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Sodium: 251.3 mg
Stuffed Celery


Ingredients:
celery, cream cheese, sour cream, walnuts, green olives

Directions:
Coarsely chop the olives. Separate and wash celery stalks. Can remove celery strings, if desired.
Mix cream cheese and sour cream. Stir in walnuts and olives.
Spread filling into celery. Cut into bite-sized pieces. Chill until serving time.