xiaoxl/recipe_data huggingface dataset:
Deliciously Moist Pineapple Muffins
Category: bread
By Katrina Vanderzwan

These are a huge hit with the kids, pack into lunches easily, and are great to take along camping as they stay moist and fresh for a long time.

Ingredients:
2 cups all-purpose flour
1 ½ cups white sugar
2 tablespoons wheat germ
2 tablespoons oat bran
1 teaspoon baking soda
½ teaspoon salt
2  eggs
1 (14 ounce) can crushed pineapple in juice
½ cup shredded coconut  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners. Mix flour, sugar, wheat germ, oat bran, baking soda, and salt together in a large mixing bowl. Add eggs and pineapple; stir until just combined. Fold in coconut. Pour batter into lined muffin cups to about 2/3 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 18 muffins

Calories: 152.6
Fat: 1.4 g
Saturated fat: 0.8 g
Carbohydrates: 33.3 g
Sugars: 21.3 g
Dietary fiber: 1 g
Protein: 2.6 g
Cholesterol: 20.7 mg
Sodium: 148.8 mg
Baked-Bean Style Bean Soup


Ingredients:
bay leaves, black peppercorns, molasses, tomato paste, carrots, ground ginger, ham, salt

Directions:
Wash and pick over the beans, and put them in a pot with enough water to come up above them by 3 or 4 inches.
Bring to a boil, turn off the heat, and soak overnight.
In the morning, drain the beans and add the ham stock and the split peas, bay leaves and pepper.
Bring to a boil then simmer gently until the beans are tender.
Use a little stock to thin the molasses and tomato paste, and stir it into the soup.
Add the carrots and ginger, and continue to simmer the soup until the carrots are tender.
Add the ham, and add salt to taste (which will likely only be needed if your ham is unsalted.] Add water if the soup gets too thick; stir frequently to prevent scorching.
Bean soup is best the day after it has been cooked.
Breakfast Brownies
Category: breakfast-and-brunch
By DARIEN1

This is a hearty breakfast brownie, quick to fix, and yummy. My kids loved it! It's also gluten-free and dairy-free.

Ingredients:
1 ½ cups quick-cooking oats
¾ cup brown sugar
¾ cup flax seed meal
½ cup gluten-free all purpose baking flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1  banana, mashed
¼ cup rice milk
1  egg
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x10-inch baking pan. Mix oats, brown sugar, flax seed meal, flour, baking powder, cinnamon, and salt together in a bowl. Mix banana, rice milk, egg, and vanilla extract together in a separate bowl. Pour banana mixture into flour mixture; stir to combine. Pour batter into the prepared baking pan. Bake brownies in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cover pan with a towel to hold in moisture and cool brownies for at least 5 minutes before serving.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 1 dozen brownies

Calories: 129.4
Fat: 4.1 g
Saturated fat: 0.5 g
Carbohydrates: 20.9 g
Sugars: 10.3 g
Dietary fiber: 3.3 g
Protein: 3.3 g
Cholesterol: 15.5 mg
Sodium: 102.1 mg
Arroz Blanco


Ingredients:
butter, olive oil, garlic cloves, long grain white rice, vegetable broth

Directions:
In a medium sauce pan heat fat over medium heat.
Add onion and garlic.  Cook until tender.
Add rice and broth.,  Bring to a boil and stir.
Reduce heat, cover and simmer 15 min or until rice is tender and liquid is absorbed.  Fluff with fork.
Gisela's Butternut Squash Soup
Category: soups-stews-and-chili
By SouthAfricanSweetie

This is a recipe given to me by my mother before she passed away. As with anything involving butternut it's a little time intensive but it's well worth it! So creamy and delicious! Garnish with croutons and/or parsley, and serve with garlic bread.

Ingredients:
2 tablespoons butter
1  onion, finely chopped
1 (14.5 ounce) can chicken broth
1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
1  orange, juiced
1  orange, juiced and zested
3 tablespoons sour cream
salt and pepper to taste

Directions:
Melt butter in a large saucepan or soup pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Pour in the chicken broth, and stir in the butternut squash cubes, orange juice, and orange zest. Bring to a boil, reduce heat, and simmer until the squash cubes are tender, 15 to 20 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour back into the pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Whisk in sour cream until smooth, and season to taste with salt and pepper. Heat over medium-low heat until almost simmering, and serve hot.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 4 servings

Calories: 245.1
Fat: 8.6 g
Saturated fat: 5.1 g
Carbohydrates: 42.6 g
Sugars: 15.7 g
Dietary fiber: 7.5 g
Protein: 4.5 g
Cholesterol: 22.3 mg
Sodium: 531.7 mg
Tanya's Sweet Chex Mix


Ingredients:
sugar, butter, baking soda

Directions:
Preheat oven to 250°F.
Melt together Karo syrup, sugar and butter in a large saucepan.  Bring to a boil.
Add butter flavoring and baking soda, mix.
Pour over cereal mixture (use whatever quantities of cereal and nuts that you desire to make 18 cups].
Spread on a large, flat cookie sheet and bake at 250°F for 25 minutes.  Remove from oven and spread Chex mixture on waxed paper, separating cereal pieces.  Let cool completely.
Chicken Surprise


Ingredients:
chicken breast halves, half-and-half, milk, baby swiss cheese, unsalted butter, fresh ground black pepper, garlic powder, onion powder, dried parsley flakes

Directions:
Place chicken in bottom of shallow oven pan.
Combine cream of chicken soup, milk and half and half.
Spread soup mixture over top of chicken breasts evenly.
Sprinkle with pepper, garlic powder, onion powder, parsley flakes and Italian seasoning.
Place Swiss cheese slices over soup.
In saucepan, mix melted butter and 1 box of the stuffing (bread and all].
Spoon stuffing mixture over cheese slices evenly.
Cover pan with foil.
Bake at 450 degrees for 45 minutes or until chicken is done.
Baked Dijon Chicken


Ingredients:
chicken breasts, turkey breast tenderloin, Dijon mustard, coarse grain mustard, lemon juice, lime juice, garlic, black pepper

Directions:
Oven Method:.
Preheat oven to 375*.
In a small bowl, stir together all ingredients except chicken or turkey.
Arrange chicken or turkey in a single layer in a glass baking dish.  Spread mustard mixture over each piece.
Bake uncovered for 15 to 20 minutes, or until chicken or turkey is no longer pink.
Microwave method:.
Prepare as directed above except arrange chicken or turkey in a single layer in a baking dish, placing thicker portions toward the outside of the dish.
Cover with wax paper and cook on 100% power (high] for 3 to 4 minutes.
Give dish a 1/2 turn.  Re-cover and cook on high for 3 to 4 minutes longer or until chicken or turkey is tender and no longer pink.
Tortellini, Steak, and Caesar
Category: salad
By LROHNER

A well-balanced meal in a bowl! Goes well with a nice slice of Italian or French bread. This is a FAVE to take to work or school for lunch with both my teenaged daughters and son! I vary how much meat, pasta, and salad I use depending on how many servings I need. If you want to make it in advance or have leftovers, don't add the dressing and croutons beforehand.  Mix croutons right before packaging and send dressing on the side. I make this whenever I have leftover steak!

Ingredients:
1 (9 ounce) package cheese tortellini
1 pound flank steak
garlic powder to taste
salt and pepper to taste
1 tablespoon olive oil
2 heads romaine lettuce, torn into bite-size pieces
2 (2.25 ounce) cans small pitted black olives, drained
1 cup Caesar-style croutons
2 small fresh tomatoes, chopped
1 (8 ounce) bottle Caesar salad dressing

Directions:
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 7 to 9 minutes, until al dente, and drain. Preheat the oven broiler. Season steak with garlic powder, salt, and pepper; rub with olive oil. Place steak in a baking dish, and broil 5 minutes on each side, or to desired doneness. Slice diagonally into thin strips. In a bowl, toss the cooked tortellini, lettuce, olives, croutons, tomatoes, and dressing. Top with steak strips to serve.

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

Calories: 671
Fat: 42.1 g
Saturated fat: 11.1 g
Carbohydrates: 46.6 g
Sugars: 4.9 g
Dietary fiber: 7.1 g
Protein: 27.8 g
Cholesterol: 82.5 mg
Sodium: 1450.4 mg
Butternut Squash Lasagna


Ingredients:
alfredo sauce, milk, garlic, hazelnuts, parmesan cheese

Directions:
Preheat oven to 450°F.
Toss squash with oil on a large baking sheet until well-coated and spread in one layer. Roast 15 minutes until tender.
Meanwhile, combine Alfredo sauce, milk and garlic in a saucepan bring simmer. Heat milk mixture over low heat 10 minutes.
Reduce temperature to 375°F and butter a 13 x 9-inch baking dish.
Toast hazelnuts on a baking sheet for 3 to 5 minutes or until lightly browned.
Pour 1 cup sauce into baking dish and cover with 3 lasagna sheets, making sure they do not touch each other. Layer ½ of squash, cover with 1 cup sauce, 1/2 cup Parmesan and 1/3 cup nuts. Repeat layer and top with 3 sheets of pasta, cover with remaining sauce.
Sprinkle remaining cheese and nuts over sauce.
Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden. Let lasagna stand 5 minutes before cutting.
Note: If hazelnuts are not available, substitute 1 cup chopped pecans. Butternut squash can be replaced with 2 lbs. pre-cut butternut squash pieces (fresh or frozen].
Goat Cheese Gnocchi With Sundried Tomato Brown Butter Sauce


Ingredients:
all-purpose flour, salt, egg, canola oil, butter, shallot, sun-dried tomato, fresh thyme leave, white wine vinegar, parmesan cheese, parsley

Directions:
Place a large pot of water over high heat and bring to a boil.
While waiting for the water to boil in a medium sized mixing bowl, mix the mashed potatoes and goat cheese and form a well. Sprinkle with all the flour, drop the egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to the touch. Roll the dough into ¾ of an inch logs and cut into 1 inch pieces. Cover heavily with flour in a single layer (do not layer them or they will become flat and dense]. Use immediately or freeze if desired.
Bring a large pot of water to a boil. While waiting for the water to boil in a sauté pan, heat butter over medium heat until the butter begins to brown and take on a nutty aroma. Add shallot, sun dried tomato, thyme, white wine vinegar and half of the Parmesan cheese shaking the pan vigorously to help mix all the ingredients together. Drop the finished dumplings into the water and cook until they float (about 1 minute]. Once they float, remove from the boiling water and drop right into the brown butter sauce. Toss a few times to coat the gnocchi and serve on warm plates garnished with the remainder of the Parmesan and chopped parsley.
Bacon Bow Tie Pasta


Ingredients:
bow tie pasta, bacon, cream cheese, butter, milk, parmesan cheese, salt, pepper

Directions:
Cook pasta according to package directions; drain.
Keep warm.
Cook bacon according to package directions; drain well, and crumble.
Beat cream cheese, butter, and Italian seasoning in a medium-size microwave-safe bowl at low speed with an electric mixer until smooth.
Gradually add milk, beating until mixture is smooth.
Microwave cream cheese mixture at HIGH 3 minutes or until thoroughly heated, whisking every 30 seconds.
Add salt and pepper to taste.
Pour cream cheese mixture over warm pasta, tossing to coat.
Top with crumbled bacon and 1/2 cup grated Parmesan cheese.
Chicken Breasts With Butternut Squash and Candied Pecans


Ingredients:
unsalted butter, ground ginger, ground cloves, dark brown sugar, orange, red wine vinegar, maple syrup, oregano, eggs, panko breadcrumbs, canola oil, sugar, flat leaf parsley, lemon

Directions:
Preheat oven to 400°F.
Prepare the squash: Place the squash on a flat surface and split it in half lengthwise. Remove the seeds. Cut each piece in half, lengthwise, again to form 4 smaller “wedges”. Arrange flesh side up in a single layer on a tinfoil-lined baking sheet.
Cook the squash: Heat the butter in a small saucepan over medium heat until it begins to brown and smell nutty. Remove from the heat and immediately pour over the squash sections. Sprinkle the squash with salt, ginger, cloves and brown sugar. Pour a little water in the bottom of the baking sheet, cover the tray with aluminum foil, seal the edges tightly, and bake, undisturbed, for 35-40 minutes or until completely tender when pierced with the tip of a knife. Remove from the oven. Carefully remove foil. Cool.
Make the maple glaze: In a small pot, combine the orange zest, red wine vinegar and the maple syrup. Simmer over medium heat 2-3 minutes. Set aside.
Candy the pecans: Heat the sugar in a small skillet over medium heat until it melts and browns, 5-10 minutes. Add in the walnuts and swirl coat with the sugar. Spoon the nuts onto a baking sheet with parchment pushing them apart with a fork, being careful not to touch them as the sugar will be very hot.  Season with salt and let cool.
Prepare and cook the chicken cutlets: Season both sides of the chicken cutlets generously with oregano and salt. Put the eggs in one bowl and spread the breadcrumbs mixed with the ground pecans into a shallow bowl or cake pan. Dip each piece of chicken liberally in the egg (on both sides], shake off any excess egg and then coat the chicken with the walnut breadcrumbs. Shake any excess crumbs off each one. Arrange them on a baking sheet fitted with parchment.
Cook the chicken cutlets: Heat the canola oil in a large, oven-proof nonstick skillet over medium heat. Add chicken cutlets to hot oil and cook in a single, 5-7 minutes or until golden brown. Turn over and cook 5-7 additional minutes or until that side is golden brown. Place the pan in the oven and cook 5-8 minutes or until chicken is cooked through. Remove from the oven.
Serve the dish: Arrange arugula, chicken, squash and candied pecans on a serving platter. Coat squash with some of the maple glaze. Top with the parsley leaves (if desired] and lemon wedges. Serve immediately.
Italian Hummus with Pesto


Ingredients:
garbanzo beans, tahini, pesto sauce

Directions:
Drain one can of beans, and put beans in food processor.
Partially drain second can of beans, and add with remaining ingredients to the food processor.
Process until smooth.
Serve with crunchy bread sticks or a good chewy french bread.
Rustic Tuscan #Ragu


Ingredients:
portabella mushroom caps, boneless skinless chicken thighs, cornmeal, water, fresh rosemary, bacon, fresh thyme, dried rosemary, fresh basil, garlic cloves, onion, olive oil, arugula, butter, fresh basil, parmesan cheese, angel hair pasta

Directions:
Rub the thighs with a mixture of 1 teaspoon rosemary, thyme, salt and pepper.  Cut each strip of bacon in half and wrap around the thigh in a cross pattern.   Place in a cast iron pan in a 400 degee oven for 35 minutes.   Also add the 4 whole tomatoes on the vine in an additional cast iron pan and cook for the same duration as the chicken.
Crumble the sausage in a frying pan and cook until done.  Add, fresh thyme, dry rosemary, chopped garlic and chopped onion with 1 jar of Ragu traditional sauce and stew the sauce for 20 minutes.
Clean the gills from the mushroom caps and lightly oil them with two teaspoons of olive oil.  Grill on a open flame for 10 minutes (until softened].
Make your Polenta cakes by boiling the water, and adding the cormeal in a slow stream and stir till combined.   Remove from heat and add 1 teaspoon salt, and two sprigs fresh rosemary finely chopped.   Lay out on a parchement paper lined cooking sheet to cool.  Once cool, cut out the cakes with a 4 inch cookie cutter and sauté slightly in 1 tsp butter (about 2 minutes per side].
Boil the angel hair pasta in 2 quarts salted water until al e dente and drain.
To serve:  Place the pasta in a horseshoe shape on a plate and ladle 1/3 cup of the sauce over the pasta.   Plate the Mushroom cap, gill side up in the opening of the horseshoe.   Place the arugula on the gills then top with the polenta cake.   THen smear 1 tsp goat cheese on the cake.  Top with the bacon wrapped thighs and served with blistered tomatoes and fresh basil.
Apple Mexi Crisp With  a Twist


Ingredients:
flour tortillas, cheddar cheese, sugar, cinnamon

Directions:
Take your flour tortillas and fry them in some oil until nice and brown.
After you fry them immediately sprinkle with the cinnamon and sugar until well coated on both sides.
Put a nice dollop of the warmed apple pie filling over the tortilla and spread it around  and sprinkle some cheese on top.
Sprinkle red hots all over and enjoy.
There is something about the cheese, apple pie filling and red hots that just make you feel soooo good.
POTATO HERB GRATIN


Ingredients:
milk, eggs

Directions:
Slice potatoes with mandolin or a thinly as possible. Tip into boiling water few minutes, then run with cold water and pat dry.
Beat cream, milk with eggs and RawSpiceBar’s Winter Herb Blend, plus kosher salt to taste.
Grease pan and arrange potatoes, seasoning a little more between layers. Pour over cream shaking the tin so it would cover all potatoes.
Cover tin with foil and bake for about an hour, removing foil the last minute to brown potato terrine. Serve warm.
Baked Spinach and Chicken Dip


Ingredients:
cream cheese, frozen chopped spinach, parmesan cheese

Directions:
Preheat oven to 375ºF.
In a microwave safe medium bowl, add cream cheese and Ranch dressing. Microwave on high for 30 seconds or until cream cheese is soft. Stir to combine.
Add spinach (squeezed dry] and parmesan cheese. Mix well.
Add chicken and stir gently to combine.
Transfer mixture to a baking dish (at least 6 cups].
Bake for 20 minutes or until bubbly and golden brown. The internal temperature of the cooked dip should be 165ºF.
Serve with crackers, bread or veggie sticks.
Tip: If you like it spicy, substitute Hidden Valley® Farmhouse Originals Southwest Chipotle Dressing in place of the Ranch Dressing and add diced pickled jalapenos.
For a fewer calories, try Hidden Valley® The Original Ranch® Light Dressing instead of the full calorie Ranch.
Make Ahead: Prepare the unbaked dip up to 3 days ahead; store covered and refrigerated. Bake prior to serving.
Creatively Delicious Seafood Pasta Salad


Ingredients:
sour cream, mayonnaise, lemon juice, sugar, dill weed, pasta, hard-boiled eggs, scallions, celery, black olives

Directions:
In a small bowl, mix dressing ingredients; set aside.
Cook pasta according to package directions, drain, rinse with cool water, drain again; set aside.
In a large bowl, toss remaining ingredients; add cooled & drained pasta, toss again.
Spoon dressing over the tossed crab & pasta, stir well to coat everything.
Can be chilled at this point, or served at room temperature.
Leftovers should be kept refrigerated & eaten within a day or so.
VARIATIONS:   Shrimp, green olives, fresh mushrooms, minced red onion, minced bell pepper (colorful!], fresh or frozen (thawed] peas, a dab of curry powder for color & flavor, salt & pepper to taste.
Green Bean Salad With Corn, Cherry Tomatoes & Basil


Ingredients:
fresh corn kernels, fresh green beans, red onion, garlic clove, red wine vinegar, extra virgin olive oil, cherry tomatoes, fresh basil, fresh ground pepper, kosher salt

Directions:
Cut the corn kernels from the ears, while bringing a pot of water to a boil.
When the water comes to a boil, add the corn kernels and blanch for about 1 minute. Remove them with a strainer and set aside.
Let the water return to a boil and season generously with salt. Add the beans and cook until tender, about 3 minutes. Drain the beans and flush with cold water until they are cool.
Meanwhile, put the onion slices in a bowl of ice water, which will crips them and mellow their flavor.
Using either a mortar and pestel or the flat side of a chef's knife, mash the garlic to a paste with a pinch of salt.
Add the paste to a small bowl (or leave it in the mortar] and whisk in the vinegar and let sit for 10 minutes. Add the olive oil and whisk again.
Just before serving, drain the onions. Put the beans, corn, onions, tomatoes, and basil in a large bowl. Season with salt and pepper, and then toss with the vinaigrette. Season further if required. Serve right away.
Low-Carb Pizza Muffins


Ingredients:
wheat gluten flour, eggs, olive oil, garlic powder, canned tomato, dried basil, dried rosemary, dried thyme, baking powder, parmesan cheese

Directions:
Preheat oven to 325. Butter a 12 muffin pan.
In mixing bowl, combine flours with baking powder. Set aside.
Mix tomatoes, garlic, and herbs.
In separate container beat eggs, yogurt and oil.
Add cheese to the flour mixture, then add egg mixture until it forms a batter. Fold in tomatoes and herbs and transfer to muffin tins.
Bake 25-30 minutes or till golden brown.
Let muffins rest 5 minutes, remove from tins.
Great warm right from the oven with a soup like split pea or lentil.
My Special Chili Powder


Ingredients:
paprika, oregano, cumin, garlic powder, cayenne, onion powder, cilantro, cinnamon, allspice

Directions:
Mix all ingredients together., Store in an airtight container.
Melon Balls in Muscat


Ingredients:
cantaloupe, honeydews

Directions:
Carefully scoop out cantaloupe balls, reserving shells.
Place 3 cups cantaloupe balls in a large, shallow dish, reserve any remaining cantaloupe balls for another use.
Add honeydew balls and Muscat, toss gently.
Cover and chill up to 4 hours.
Serve melon balls in cantaloupe shells.
Mushroom Pineapple Fried Brown Rice With Tempeh


Ingredients:
cooked brown rice, mushroom, red bell pepper, scallions, pineapple, canola oil, tempeh, soy sauce, water, white pepper

Directions:
Cut the block of tempeh into 1/2 " cubes.
In a small sauce pan add soy sauce, tempeh cubes and enough water or broth to cover the cubes.
Simmer for about 10 minutes.
In the meantime, heat the canola oil over medium heat, add mushrooms, red pepper, and white parts of scallion, and saute until mushrooms shrink a bit.
Toss in the pineapple and simmered tempeh cubes.
Finally add cooked riced, sesame oil (to taste] and either add a splash of tamari, or the extra liquid and broth from the simmered tempeh.
Check for seasoning and add white pepper if desired, top with green parts of scallion and serve.
Kombu Seaweed Salad
Category: salad
By Tallgirl6234

Perfect way to use leftover kombu from making dashi. You can use ponzu sauce in addition to or instead of soy sauce if you want to experiment.

Ingredients:
2 ounces dried kombu (dried kelp)
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons grated fresh ginger
3 teaspoons rice vinegar
2 small carrots, peeled and sliced into thin strips
2 small cucumbers, peeled and sliced into small strips
2 teaspoons sesame seeds

Directions:
Place kombu in a saucepan and cover with water. Bring to a boil. Reduce heat to medium-low, cover, and simmer until kombu has softened, about 5 minutes. Drain and cool until easily handled, 5 to 10 minutes. Slice rehydrated kombu into thin strips. Whisk honey, soy sauce, ginger, and rice vinegar together in a large bowl. Add kombu, carrots, cucumbers, and sesame seeds; toss to combine. Let sit in the refrigerator until flavors combine, 10 to 15 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 4 servings

Calories: 109.7
Fat: 0.9 g
Saturated fat: 0.1 g
Carbohydrates: 23.5 g
Sugars: 11.3 g
Dietary fiber: 1.4 g
Protein: 3.2 g
Sodium: 892.4 mg