xiaoxl/recipe_data huggingface dataset:
Tilapia en Papillote (Tilapia in Parchment)
Category: seafood
By Paula Hynick

This is a quick and easy recipe that requires very little effort but tastes and looks amazing. This is also served great with a side of lemon risotto or just plain white rice. You can also just eat the fish by itself. When serving the dish, do not unfold the bag, just rip it open on its side and open it up enough to eat from the bag. This keeps all the juices and flavor in one place, and it looks nice.

Ingredients:
4 (4 ounce) fillets tilapia
salt and ground black pepper to taste
1 large tomato, chopped
3 cloves garlic, finely chopped
4  fresh basil leaves, chopped
1 ½ teaspoons capers, drained
4 teaspoons lemon juice
¼ cup butter, divided
1 cup white wine
1 tablespoon butter, or as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter a baking sheet so that the bottoms of the packets will brown when baked. Prepare 4 sheets of parchment paper by folding each sheet in half and placing a tilapia fillet centered onto one side of the fold of each sheet. Season the tilapia with salt and black pepper. Top the fillets with equal amounts of tomato, garlic, basil, and capers. Sprinkle lemon juice over the fillets. Place 1 tablespoon butter atop the fish. Drizzle white wine over the fillets. Roll up the sides of the paper first, then the top, leaving 1/2-inch space along one edge; fold to seal. Grease the bottoms of the packets with 1 tablespoon butter and arrange on the baking sheet. Bake in preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 fillets

Calories: 303.3
Fat: 16 g
Saturated fat: 9.4 g
Carbohydrates: 4.7 g
Sugars: 2 g
Dietary fiber: 0.7 g
Protein: 23.7 g
Cholesterol: 79.1 mg
Sodium: 189.6 mg
Healthy Tortilla Chicken Pizza


Ingredients:
olive oil, flour tortillas, fresh oregano, lowfat mozzarella cheese, parmesan cheese, fresh basil

Directions:
Position oven rack 4-5 inches from heating element. Preheat broiler.
Brush both sides of each tortilla with oil, using 1/4 teaspoon on each side.
Prick the surface of the tortillas in several places with a fork.
Place the tortillas directly on the oven rack and broil for 1-2 minutes on each side, or until lightly browned. WATCH CLOSELY!
Place tortillas on baking sheet. Spread each with the pizza sauce.
Arrange chicken and vegetables on each. Sprinkle with oregano and cheeses.
Broil 1-2 minutes or until cheese melts. Sprinkle with basil.
Yorkie Beef Pudding


Ingredients:
eggs, milk, salt, flour, butter, butter, onion, ground beef, beef, water, flour, Worcestershire sauce, garlic powder

Directions:
Preheat the oven to 425 degrees F.
Place eggs, milk, salt, and flour in a blender and blend until smooth.
Let rest.
Melt the 2 tablespoons of butter in a saucepan and saute the onion until soft.
Add ground beef and brown well.
Sprinkle the flour over the beef and onions and blend in.
Add water and stir.
Bring to a boil and cook until thickened.
Add garlic powder and Worchestershire.
If the beef was not browned well you may need a beef bouillon cube at this point.
Add salt and pepper to taste.
Stir the vegetables in with the beef and gravy (If you're using leftover beef and gravy, simply heat them together in a saucepan and season to taste. Use 1 cup of leftover gravy and omit the flour and water].
Place the 2 tablespoons of butter in a fluted quiche pan or use a 10" pie plate.
When the butter has melted (watch carefully so that it doesn't burn] remove the pan from the oven.
Give the Yorkshire Pudding another twist on the blender and add to the pan.
Spread the beef and gravy mixture evenly on top within one inch of the edge.
Put back in the oven and bake for 30 minutes or until the pudding is golden brown.
Serve with additional heated gravy if you wish.
Authentic Kicked-Up Syrian Hummus
Category: appetizers-and-snacks
By Mary

This hummus recipe was handed down to me by my Syrian grandmother. I took it and tweaked it just a touch, adding roasted garlic, making it my most-requested recipe. I finally made it for my grandma a few months ago and she said it was incredible. That was my Oscar moment :) Even people who don't like hummus love this recipe. And I'm modest too!

Ingredients:
5  unpeeled garlic cloves
1 tablespoon extra-virgin olive oil
1 (15 ounce) can garbanzo beans, drained
½ cup tahini
⅓ cup fresh lemon juice
1 teaspoon ground cumin
1 teaspoon salt
1 tablespoon extra-virgin olive oil

Directions:
Preheat oven to 450 degrees F (230 degrees C). Place unpeeled garlic cloves in the middle of a large square of aluminum foil. Drizzle cloves with 1 tablespoon of olive oil; wrap in foil.  Roast in preheated oven for 10 to 15 minutes until golden brown.  Remove from the oven, and allow to cool. When slightly cooled, squeeze roasted garlic out of peels. Combine roasted garlic, garbanzo beans, tahini, lemon juice, cumin, salt, and the remaining 1 tablespoon olive oil in the work bowl of a food processor.  Process until very creamy.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 cups

Calories: 166.9
Fat: 11.8 g
Saturated fat: 1.6 g
Carbohydrates: 12.7 g
Sugars: 0.3 g
Dietary fiber: 3 g
Protein: 4.5 g
Sodium: 413.3 mg
Easy Cheese and Ham Scalloped Potatoes
Category: side-dish
By lmdinmn

This dish is easy to prepare and so delicious.  These are very creamy and cheesy scalloped potatoes.

Ingredients:
5  Yukon Gold potatoes, peeled and thinly sliced
1 small onion, chopped
1 clove garlic, minced
1 cup shredded sharp Cheddar cheese
1 ½ cups cubed fully cooked ham
1 quart heavy cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place the potatoes, onion, garlic, Cheddar cheese, and ham in a 9x13 inch baking dish. Gently stir until well combined. Pour the cream over the potato mixture. Bake in the preheated oven until the potatoes are tender, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 606.6
Fat: 54.5 g
Saturated fat: 32.7 g
Carbohydrates: 18.2 g
Sugars: 0.6 g
Dietary fiber: 1.4 g
Protein: 13.1 g
Cholesterol: 195.3 mg
Sodium: 482.3 mg
Dynasty Chow Funn Noodles


Ingredients:
chicken breast, soy sauce, garlic clove, oyster sauce, cornstarch, olive oil, green onions with tops, green cabbage, carrots, mung bean sprouts, water, celery

Directions:
Coat chicken with 1 tablespoon soy sauce and garlic; let stand for 20 minutes.
Combine remaining 2 tablespoons soy sauce, oyster sauce, potato starch and 1/3 cup water (or chicken broth] - set aside.
Cook noodles as package directs. Set aside.
Heat wok or large frying pan over medium high heat. Add olive oil to coat wok.
Add chicken and stir fry for 2 minutes, or until lightly browned.
Add green onions, carrots, cabbage, etc.  Stir fry for 1 minute.
NOTE: Alternative to cabbage is nappa, which can be found at any Asian supermarket and some regular grocery stores.
Add potato starch mixture and noodles. NOTE: be sure to stir before pouring inches.
Cook and stir 1 minute or until sauce thickens and is hot enough to serve.
Remove from heat.  Mix in sesame oil.  Serve immediately and enjoy!
Walnut & Pear Spaghetti


Ingredients:
spaghetti, gorgonzola, blue cheese, pears, granny smith apple, dried thyme, dried sage, walnuts, lemon juice, fresh ground black pepper

Directions:
Three quarters fill a large pot with water, bring to the boil, add the spaghetti and cook till al dente (about 8 minutes].
Drain the spaghetti being careful to RESERVE SOME OF THE COOKING WATER.
Return the hot spaghetti to the pot and, over a low heat, add the baby spinach leaves and cheese and stir until the baby spinach leaves wilt and the cheese starts to melt; add a little of the pasta water and continue to stir. (When I made this using yoghurt instead of cheese, I added very little water; judge how much water to use by the consistency].
Add the pear (or apple], walnuts, thyme and sage, stir well, and allow to warm through.
Drizzle with lemon juice, season to taste with freshly ground black pepper and serve hot.
Notes: For a smoother sauce, in a small pan, over a very low heat, melt the cheese with some of the pasta water and stir in the pear (or apple]; then stir in the spaghetti and baby spinach leaves, until they are well coated; then add the lemon juice and gently fold in the walnuts, thyme and sage.
Lentils With Sun-Dried Tomatoes and Feta


Ingredients:
dry lentils, sun-dried tomato, olive oil, white wine vinegar, dried thyme, feta cheese

Directions:
In large pot of water, add 1 teaspoon salt and lentils. Bring to a boil. Reduce heat and simmer 20 minutes.
Meanwhile, in small bowl, whisk together remaining ingredients, except feta cheese.
Drain and rinse lentils. Place in serving bowl. Add dressing and toss gently. Add feta and toss gently again. Serve.
Cinnamon-Butterscotch Sauce


Ingredients:
brown sugar, ground cinnamon, butter, cinnamon

Directions:
Heat all ingredients together in a sauce pan for 30 minutes., Discard the cinnamon stick., Sauce keeps for one week.
Portuguese Chicken Soup


Ingredients:
chicken breast, onion, fresh parsley, lemon zest, of fresh mint, fresh mint leaves, salt, white pepper, fresh lemon juice

Directions:
In a large saucepan, add chicken breast, onion, parsley, zest & mint sprig, & simmer until done, about 35 minutes.
Remove the breast & let it cool before stripping off the meat & cutting it into a julienne.
Strain the broth, then return it to the ot & bring it to a boil. Add pasta & chopped mint, season to taste with salt & white pepper, then heat until pasta is cooked al dente.
Remove from heat, stir in lemon juice & julienned chicken. Ladle into soup bowls & ENJOY!
Cranberry Coffee Cake
Category: desserts
By APLETKA

This cranberry coffee cake is such a great use of cranberries, I could eat it every day! If serving warm, serve with ice cream.

Ingredients:
1 cup all-purpose flour
1 cup white sugar
¼ teaspoon salt
2 cups fresh cranberries, at room temperature
½ cup chopped walnuts
½ cup butter, melted
2  eggs, beaten
1 teaspoon almond extract
¼ cup chopped walnuts
¼ cup brown sugar
2 tablespoons butter, melted
2 tablespoons all-purpose flour

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan. Combine flour, sugar, and salt in a bowl. Stir in cranberries and walnuts; toss to coat. Stir in butter, eggs, and almond extract. Spread batter into the prepared pan. Combine walnuts, brown sugar, butter, and flour for streusel in a small bowl. Crumble streusel on top of cranberry mixture. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve warm or cold.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 9x9-inch cake

Calories: 209.8
Fat: 11.6 g
Saturated fat: 5.1 g
Carbohydrates: 25.1 g
Sugars: 16.6 g
Dietary fiber: 1.2 g
Protein: 2.7 g
Cholesterol: 42.3 mg
Sodium: 97.7 mg
Homemade Ranchero Sauce


Ingredients:
olive oil, onion, celery, green bell pepper, garlic cloves, tomatoes, green chili peppers, Worcestershire sauce, fresh parsley, Hungarian paprika, dried oregano, pepper

Directions:
In a medium saucepan, heat the oil over medium heat.
Add the onion, celery, bell pepper, and garlic and cook, covered, until vegetables are lightly browned, about 10 minutes.
Add the tomatoes with their juices, green chiles, Worcestershire sauce, parsley, paprika, oregano, and pepper and bring to a simmer.
Reduce the heat to low and simmer, uncovered, until slightly thickened and the tomato juices are almost evaporated, about 30 minutes Stir in the hot sauce.
Serve the sauce hot, warm, or at room temperature.
Delicious Quick & Easy Southern Sweet Tea


Ingredients:
tea bags, sugar, hot water, cold water

Directions:
Place family size tea bag in a microwave safe container filled with water & microwave until it boils (approx. 4min for 4cups].
While that is going, in a gallon size pitcher, pour about 1 1/2 - 2 inches of sugar in the bottom. I usually eye it and it comes out perfect.
The microwave should be finishing up. Pour hot tea water into the pitcher over the sugar. The hot water dissolves the sugar granuals. Stir until completely dissolved. (If you have time, let sit in microwave for a while and steep even more. If you don't have time, that's cool too.].
Fill the rest with cold water & refrigerate.
Serve over ice. Enjoy!
--------------------------------------------.
I, personally, don't put lemon in it because I find that lemon cuts the sugar & you have to use a whole lot more sugar for it to be southern "sweet".
Chef John's Ham and Cheese Calzones
Category: world-cuisine
By Chef John

Today calzones are most commonly stuffed with the exact same toppings that go on a pizza which, besides the crust issue, was one of my main problems with it. I mean, why not just fold a pizza in half, and call it a day? So, I decided to do what I hear is a more traditional filling featuring ricotta, fresh mozzarella, and ham. The result was as enjoyable as it was surprising.

Ingredients:
24 ounces prepared pizza dough
8 slices prosciutto
2 cups ricotta cheese, drained
½ teaspoon salt
½ teaspoon freshly ground black pepper to taste
½ teaspoon cayenne pepper
1 ½ cups finely diced smoked ham
4 ounces fresh mozzarella cheese, thinly sliced, drained on paper towels
1 teaspoon extra-virgin olive oil
1 tablespoon cornmeal
1  egg
1 teaspoon water
1 tablespoon freshly grated Parmigiano-Reggiano cheese
2 cups marinara sauce for dipping, heated  (Optional)

Directions:
Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper. Divide dough into 4 equal portions; shape each into a ball. On a lightly floured surface, flatten each dough ball into a flat circle and roll out into an 8- or 9-inch circle. Place 2 prosciutto slices on one half of each circle of dough, leaving a 1-inch empty border. Spoon ricotta cheese on prosciutto. Season with a pinch of salt, pepper, and cayenne pepper. Top with chopped ham, mozzarella slices, and a drizzle of olive oil. Moisten edge of dough with a bit of water using your fingertip. Fold the empty half of the dough over the filling and lightly seal edges. Crimp the edges up to completely seal the calzone. Sprinkle lined baking sheet with cornmeal. Transfer calzones to baking sheet. Cut several small slits in the top of the crust with the tip of a knife to allow for venting. Beat egg with water to make egg wash. Brush the calzones with egg wash. Dust with grated Parmigiano-Reggiano cheese. Remove excess cornmeal and grated cheese from around calzones to avoid smoke from the hot oven. Bake in preheated oven until browned, about 15 minutes. Let cool 15 minutes before serving. Serve with heated marinara sauce for dipping.

Prep time: 20 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 4 calzones

Calories: 894.7
Fat: 35 g
Saturated fat: 11.4 g
Carbohydrates: 99.7 g
Sugars: 20.4 g
Dietary fiber: 5.7 g
Protein: 40.8 g
Cholesterol: 116.3 mg
Sodium: 3340.1 mg
Mocha-Walnut Marbled Bundt Cake (Dorie Greenspan)


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

Directions:
GETTING READY: Center a rack in the oven and preheat the oven to 350°F  Butter a 9- to 10-inch (12-cup] Bundt pan, dust the inside with flour and tap out the excess.  (If you’ve got a silicone Bundt pan, there’s no need to butter or flour it.]  Don’t place the pan on a baking sheet – you want the oven’s heat to circulate through the Bundt’s inner tube.
Whisk together the flour, ground walnuts, baking powder, and salt.
Set a heatproof bowl over a saucepan of gently simmering water.  Put 2 tbsp of the butter, cut into 4 pieces, into the bowl, along with the chocolate, coffee and instant coffee.  Heat the mixture, stirring often, until the butter and chocolate are melted and everything is smooth and creamy – keep the heat low so that the butter and chocolate don’t separate.  Remove the bowl from the heat.
Working with a stand mixer, preferably with a paddle attachment or with a hand mixer in a large bowl, beat the remaining 2 sticks of butter and the sugar at medium speed for about 3 minutes – you’ll have a thick paste; this won’t be light and fluffy.  Beat in the eggs one by one, beating well after each addition.  The mixture should look smooth and satiny.  Beat in the vanilla extract.  Reduce the mixer speed to low and add the dry ingredients and the milk alternately, adding the dry mixture in 3 portions and the milk in 2 (begin and end with the dry ingredients].
Scrape a little less than half of the batter into the bowl with the melted chocolate and, using a rubber spatula, stir to blend thoroughly.
If you want to go for the gingko pattern, scrape all of the white batter into the pan and top with the chocolate.  If you want a more marbled pattern, alternate spoonfuls of light and dark batter in the pan.  When all the batter is in the pan, swirl a table knife sparingly through the batters to marble them.
Bake for 60 to 70 minutes, or until a thin knife inserted deep into the center of the cake comes out clean.  Transfer the Bundt pan to a rack and let cool for 10 minutes before unmolding, then cool the cake completely on the rack.
Brussels Sprouts Au Gratin (Omaha Steaks)


Ingredients:
Brussels sprouts, bacon, monterey jack cheese, mozzarella cheese, salt, pepper

Directions:
Place sprouts in a vegetable basket set over a saucepan of boiling water, cover tightly, and steam for 10 minutes, or until just tender.
Meanwhile, saute the bacon in a nonstick pan over medium heat for 5 minutes, until just crispy;  drain the bacon on paper towels and set aside.
Place the sprouts in a baking dish, sprinkle with bacon, and cover with the grated cheese and bread crumbs.
Broil the sprouts for about 5 minutes, or until the topping is browned.
Steak & Kidney Stew, Crock Pot/Slow Cooker.


Ingredients:
carrots, onions, garlic cloves, stewing beef, all-purpose flour, red wine, beef bouillon cubes, water, tomato puree, soy sauce, dried rosemary, fresh ground black pepper, cornstarch

Directions:
Switch your crock pot/slow cooker on to warm-up.
Peel and slice the carrots, onions and garlic.
Place vegetables in the bottom of the crock pot/slow cooker, replace lid while you work on the meat.
Remove skin from the kidneys if there is any. Cut into as big or small pieces that you like, set aside.
Cut the steak into 1 inch cubes, place in a zip-lock bag with the kidneys and 1/4 cup of all purpose flour, close the bag leaving some air in it and shake well to coat the meat. Remove meat from the bag and place on top of the vegetables in the crock pot/slow cooker. Replace lid.
In a jug place the 1 cup of wine, 1/2 cup of boiling water, 2 oxo cubes, 1 tbsp tomato puree, soy sauce and mix well. Pour over the ingredients in the crock pot/slow cooker.
Sprinkle chili flakes and rosemary on top of stew. Add as much black pepper as you like.
Cook on low all day or until the meat and vegetables are tender.
I have not added salt because of the stock cubes & soy sauce, but you can if liked.
When cooked. Check that the stew is as thick as you like it. If not mix the 2 tsp of cornflour with 2 tsp cold water. Turn the crock pot/slow cooker to high and stir in the cornflour, a little at a time, stirring and checking that it is as thick as you want the stew to be. You don't need to add all the cornflour if it's how you want the stew.
Serve with boiled potatoes and steamed broccoli or any vegetables you like.
Note: You might like to add frozen peas in the last 5 minutes.
Corned Beef and Cabbage/Pressure Cooker


Ingredients:
water, corned beef brisket, garlic cloves, bay leaves, carrots, cabbage, potatoes, turnips

Directions:
Pour water into pressure cooker.
Add brisket; over high heat, bring water to a rolling boil.
Skim residue from surface.
Add garlic and bay leaves and secure lid.
Over high heat, bring to high pressure.
Reduce heat to maintain pressure and cook 1 hr 15 minutes.
Release pressure according to manufacturer's directions and remove lid.
Add vegetables to brisket and liquid, stirring gently.
Secure lid abd over high heat, bring steam to high pressure.
Reduce heat to maintain pressure and cook 6 minutes.
Release pressure according to manufacturer's directions.
Remove lid.
Serve with horseradish sauce.
Albanian Walnut Cake With Lemon Glaze


Ingredients:
butter, sugar, eggs, plain yogurt, buttermilk, flour, baking powder, baking soda, cinnamon, lemon rind, walnuts, water, sugar, cinnamon stick, fresh lemon juice, ground allspice, ground cloves

Directions:
Preheat oven to 350°F.
Cream together the butter and sugar until light and fluffy, and then mix in the eggs.
Blend the yogurt with the buttermilk.
Sift together the cake dry ingredients and add them alternating with the yogurt mixture into the egg mixture.
Stir in the lemon rind and walnuts.
Pour the batter into a buttered 9X13 baking pan and bake for 30-40 minutes until a toothpick inserted into the center comes out clean. The cake will still be moist.
Make the glaze by simmering together all the ingredients, covered, for about 15 minutes.
Remove the cinnamon stick.
When the cake is done, remove it from the oven, turn off the oven, pour the glaze over the hot cake and return it to the oven for about 10 minutes.
Cut the cake into squares and serve it warm or cool.
Simply Kielbasa Dinner #SP5


Ingredients:
Polish kielbasa, butter, onion, canned sauerkraut

Directions:
"In pan, boil kielbasa 20 minutes.  While kielbasa is boiling, fry onion with butter in a large skillet.  Add potatoes to onions and fry until browned and tender.  (Add additional butter if necessary]  Slice kielbasa into one inch pieces and add to potatoes.  Add sauerkraut to mixture and cook until heated through."
Hickory Smoke Salt


Ingredients:
sea salt, liquid smoke

Directions:
Mix salt and liquid smoke together in a small bowl.
Add more salt or liquid smoke to make a mixture resembling very moist brown sugar.
Spread salt out on a cookie sheet.
Allow to dry at room temperature or dry in your oven on the lowest temperature.
Stir and rub salt between your fingers periodically.
Room temp salt is ready the next day, oven dried should be ready in a couple of hours.
Store in a jar with a tight lid.
Bible Study Apple Cobbler
Category: desserts
By Jennifer

This recipe was shared with me by one of the ladies in my bible study. It is hands down the easiest and most-delicious apple cobbler I have ever made and eaten! Enjoy with vanilla ice cream!

Ingredients:
2 (21 ounce) cans apple pie filling
1 (18.25 ounce) package yellow cake mix
¾ cup butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Pour apple pie filling in the bottom of a 9x13-inch baking dish; top with yellow cake mix, evenly coating all the apples. Pour butter over cake mix layer. Bake in the preheated oven until lightly browned and bubbling, about 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 12 servings

Calories: 388
Fat: 16.6 g
Saturated fat: 8.1 g
Carbohydrates: 59.6 g
Sugars: 18.7 g
Dietary fiber: 1.5 g
Protein: 2.1 g
Cholesterol: 31.4 mg
Sodium: 408.4 mg