xiaoxl/recipe_data huggingface dataset:
Zucchini Skillet Cakes


Ingredients:
zucchini, eggs, tofu, chives, garlic clove, fresh parsley, marjoram, dried marjoram, lemon, zest of, pine nuts, capers, olive oil, cherry tomatoes, grape tomatoes

Directions:
Toss the grated zucchini with a teaspoon of salt and set it aside in a colander while preparing the rest of the ingredients.  Then rinse the zucchini and squeeze out as much moisture as you can.
Toss the zucchini with the eggs, chives, garlic, parsley, marjoram and lemon zest.  Stir in the bread crumbs along with the pine nuts and capers.  To check the seasonings, fry a dab of the mixture, then taste it for salt and pepper, and season the batter accordingly.
Put a very thin layer of olive oil into a skillet.  (I use two skillets so I cook them faster.] When hot, add the batter in 1/2 cup measures.  Spread the batter out a bit and cook over medium heat until golden.  You can also make smaller individual cakes using less batter for each skillet cake.  When one side is golden, turn and cook the second side.  Serve right away or keep warm in the oven until all are done.
Top with halved cherry or grape tomatoes, if desired.
Lemon-Garlic Asparagus With Red Pepper


Ingredients:
fresh asparagus, red bell pepper, extra virgin olive oil, garlic clove, lemon zest

Directions:
Bring a big pot of salted water to a boil.
Trim tough ends from asparagus, then cut into 1.5 - 2 inch lengths (I cut mine into thirds and that was about right].  Cut red bell pepper into 1.5 - 2 inch strips.
Add asparagus to boiling salted water and bring back to a boil.  Boil for 1-3 minutes, depending on thickness of asparagus (you want it to be a little crunchy but not raw].
Remove asparagus from boiling water and plunge it into a bowl of ice and water.  This 'shocks' the asparagus and stops the cooking while retaining the bright green color.  After asparagus has cooled, remove it from the ice water (you can now store it in a closed container in the fridge for up to 4 days].
Heat olive oil in a large saute pan over medium heat.  Add garlic and red bell pepper and saute for 2 minutes (don't allow the garlic to brown - it will turn bitter].  Add asparagus and toss to coat with the oil.  When asparagus is heated through, remove from heat and add lemon zest and salt & pepper to taste.
Jo Mama's Chili


Ingredients:
onion, olive oil, lean ground beef, dark chili powder, ground cumin, salt, fresh ground black pepper, crushed red pepper flakes, tomato sauce, catsup, diced tomatoes, water, kidney beans, onion, cheddar cheese, sour cream

Directions:
Saute onion in oil until nearly translucent; add ground beef and brown, breaking it up as it cooks.
Add seasonings and cook for 2-3 minutes, stirring frequently.
Add tomato sauce, catsup, tomatoes, water and kidney beans.  Bring to a boil and simmer, uncovered, for at least a half hour, adding additional water if necessary.
Serve with onions, jalapenos, cheese, and sour cream.
Oven Fried Chicken


Ingredients:
butter, flour, salt, black pepper, paprika, garlic powder, dried marjoram, chicken pieces

Directions:
Place oil and butter in a big jellyroll pan.
Put in preheated 375 degree oven.
Mix flour and seasonings in a big paper bag or mixing bowl.
Remove pan with oil and butter in it as soon as the butter is completely melted.
Roll chicken pieces in the butter mixture and then dredge in the flour mixture.
Once all of the chicken pieces are coated, place them skin-down on the jellyroll pan.
Bake at 375 degrees F. for 45-50 minutes.
Turn chicken pieces over and bake for another 10 minutes, or until chicken is browned well, crispy and bubbly.
Use pan drippings to make gravy for mashed potatoes, fries or biscuits.
Serve chicken hot or cold.
Old-Fashioned Sugar Cookies


Ingredients:
butter, powdered sugar, white sugar, eggs, vanilla, lemon zest, baking soda, cream of tartar, salt, flour, white sugar

Directions:
Do not preheat oven yet - dough must chill before baking.
Melt butter.
Add sugars and mix.
Let cool to room temperature.
Mix in the eggs, one at a time.
Add vanilla, lemon zest, baking soda, cream of tartar and salt.
Mix well.
Add flour in increments, mixing after each addition.
Chill dough for at least one hour (overnight is fine].
When ready to bake, preheat oven to 325 degrees, rack in middle of oven.
Use hands to roll dough in walnut-sized balls.
Roll dough balls in a bowl of white sugar.
Place on a greased cookie sheet, 12 to a standard sheet.
Flatten dough balls with a greased spatula.
Bake at 325 degrees for 10-15 minutes (They should have a tine of gold on the top].
Cool on cookie sheet for 2 minutes, then remove to a rack to finish cooling.
Cookies can be decorated with frosting piped from a pastry bag for special occasions - or left just as they are.
Spicy Chicken Tortilla Soup
Category: soups-stews-and-chili
By frankp

Quick and easy chicken tortilla soup.

Ingredients:
8 (1 ounce) slices smoked bacon, cut into 1/2-inch strips
1 large onion, chopped
3 cloves garlic, minced
1 (32 ounce) container chicken broth
3  skinless, boneless chicken breasts
1 (28 ounce) can diced tomatoes and mild green chile peppers (such as RO*TEL®)
1 (14 ounce) can tomato sauce
1 (14 ounce) can whole kernel corn
3  chipotle peppers in adobo sauce, chopped, or to taste
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon ground cumin
1 ½ teaspoons dried cilantro
3 (8 inch) flour tortillas, cut into strips
1 (8 ounce) container sour cream
½ cup shredded sharp Cheddar cheese

Directions:
Cook bacon in a large skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel, reserving 1 tablespoon grease in the skillet. Add onion and garlic to the skillet; cook and stir until onion are translucent, about 5 minutes. Combine chicken broth and chicken breasts in a large pot; bring to a boil. Cook until chicken breasts are no longer pink in the center, about 15 minutes. Remove chicken breasts from broth; cool until easily handled. Stir bacon, onion, garlic, diced tomatoes and green chile peppers, and tomato sauce into the chicken broth. Add corn, chipotle peppers, salt, pepper, cumin, and cilantro. Preheat oven to 350 degrees F (175 degrees C). Place tortilla strips on a baking sheet. Tear chicken breasts into small strips; add to the broth mixture. Cook and stir until soup flavors combine, about 20 minutes. Bake tortilla strips in the preheated oven until slightly crisp, about 5 minutes. Ladle soup into serving bowls. Top with sour cream; garnish with tortilla strips and Cheddar cheese.

Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 455.1
Fat: 26.2 g
Saturated fat: 11.4 g
Carbohydrates: 31.4 g
Sugars: 5.4 g
Dietary fiber: 4.1 g
Protein: 25.2 g
Cholesterol: 70.1 mg
Sodium: 2739.5 mg
Chili, with or without the meat


Ingredients:
olive oil, onion, garlic, chili powder, oregano, cumin, salt, Tabasco sauce, catsup, Worcestershire sauce, zucchini, carrots, green pepper, tomatoes, garbanzo beans, black-eyed peas, black beans

Directions:
(For optional chili with meat: Saute ground chuck in a large pot until all pink is gone. Put in a sieve to drain and put aside].
In the same pan, saute onion and garlic in the olive oil until onion is soft.
Mix in the remaining ingredients except for reserved tomato juice.
(If using meat, add it now].
Bring to a boil, reduce heat, and cook for 45 minutes. It doesn't look like there's enough liquid to come to a boil, but there is more than you think.
Add tomato juice, while cooking, if needed. If it gets too watery for you, add some dried bread crumbs. Taste and adjust seasoning to your desire.
Serve with sour cream and shredded cheddar cheese.
If you can make this a day ahead and reheat it, it's even better.
Dirt Cake II


Ingredients:
butter, margarine, cream cheese, instant vanilla pudding, milk, Cool Whip

Directions:
Crush the Oreo cookies in a blender or food processor; set aside.
Cream together butter or margarine and  cream cheese.
In a large bowl, mix 2 large boxes  of vanilla instant pudding (add amount of milk according to package of pudding].
Add cream cheese mixture and 8 ounces of Cool Whip.
Beat together until mixed.
In an 8 inch flower pot, layer the cookie mixture, the pudding mixture,  the cookie mixture, and so on.
End up with the cookie mixture (this looks  like dirt].
Add an artificial flower on top.
Weeknight Chicken Cordon Bleu Casserole


Ingredients:
boneless skinless chicken breasts, deli ham, swiss cheese, milk, butter

Directions:
Grease 9x13 casserole pan., Spread chicken breasts in pan., Top each with a piece of ham, then cheese., Mix together in a bowl the cans of soup and milk., Pour over chicken., Spread box of prepared stuffing mix over chicken., Pour melted butter over stuffing mixture., Bake at 325 degrees for 1 1/2 to 2 hours.
Steamed Walleye (Pickerel) on the Grill
Category: seafood
By kathleen

For the health conscious, this twist on the classic variation is definitely more acceptable.  Tender and delish.

Ingredients:
8 (4 ounce) fillets walleye
¼ cup clarified butter
¼ cup lemon juice
salt and black pepper to taste
1 large onion, sliced into rings

Directions:
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place 2 fillets onto the center of a sheet of heavy duty aluminum foil. Drizzle with butter and lemon juice, season with salt and pepper, and place some of the onion rings over top. Bring the sides of the aluminum foil over the fish and fold several times. Roll up the ends, making the pouch airtight. Repeat with remaining ingredients. Place the pouches onto the grill, and cook until the fish is no longer opaque in the center, and flakes easily with a fork, 15 to 20 minutes.

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

Calories: 342
Fat: 15.6 g
Saturated fat: 8.5 g
Carbohydrates: 4.8 g
Sugars: 2 g
Dietary fiber: 0.7 g
Protein: 43.9 g
Cholesterol: 227.8 mg
Sodium: 117.6 mg
Sage and Onion Stuffing


Ingredients:
onions, fresh sage leaves, dried sage, butter

Directions:
Dice onions.
Put them in a pan with just enough water to cover them and parboil.
Chop the fesh sage finely, if using.
Drain the onions.
Mix fresh or powdered sage and oninons in a bowl with the bread crumbs.
Melt butter, add to stuffing, and season to taste.
Stuff the bird of your choice or cook at 350 degrees for 35-45 minutes in a well greased pan.
Rosemary Pork Chops


Ingredients:
flour, salt, rosemary, paprika, onion powder

Directions:
in bowl combine first 6 indgredients., stir in oil until crumbly., seperate into 3 equal containers at this point., To prepare pork chops., Place mixture into resealable plastic bag., Place small amount of water in a bowl., Dip pork chops into the water., Place them in bag and shake to coat., Place in 9X13 baking dish and bake at 425 degrees for 25 mins., May also be cooked on stove top in skillet w/oil for 4 mins on each side.
Chicken and Mushroom Skillet


Ingredients:
chicken breasts, mushrooms, broccoli florets, Minute Rice

Directions:
cook chicken with cooking spray in skillet., when done, add cream of mushroom, mushrooms, and cooked broccoli, warm., seperately cook rice., put chicken on top of rice when serving.
Pecan Crust


Ingredients:
flour, pecans, sugar, butter, egg

Directions:
Preheat oven to 375 degrees.
Mix all the ingredients together, press into a 9" tart or pie pan.
Bake until golden, 15-20 minutes.
Cool and fill.
Note:
For a quick and elegant dessert add a layer of pastry cream (or instant vanilla pudding made with 1/2 and a teaspoons of vanilla], and top with your favorite seasonal fruit- berries are especially good. Melt 3-4 Tbls of raspberry, apple or apricot jam with 1 Tbls. of a complimentary liquor, cool slightly and drizzle over the fruit, add a dollop of fresh whipped cream to each slice.
Broccoli Almond Casserole


Ingredients:
butter, minced garlic clove, broccoli florets, mushroom, milk, water

Directions:
Cook broccoli until tender. Drain.
Melt 1/4 c butter in medium saucepan and saute onions and garlic in the butter. Add the mushrooms, 1/4 c sliced almonds, soup and cheese. Stir until hot and cheese is melted.
In a large casserole dish stir together the broccoli and soup mixture.
Melt remaining 1/4 c butter and toss with the bread pieces and remaining 1/4 c sliced almonds. Top the casserole with this mixture.
Bake at 350 for 30 minute.
Italian Zest Chicken (Zip and Steam)


Ingredients:
garlic powder, paprika, water, boneless skinless chicken breasts

Directions:
Stir first three ingredients well and allow mixture to thicken for 1 minute.
Spread rub evenly onto chicken breast halves.
Sprinkle 1/4 teaspoon dried Italian seasoning blend onto chicken.
Place prepared chicken breasts in Ziploc® Brand Zip 'n Steam Medium or Large bag. Seal bag and place in microwave.
Cook on full power for 4 - 5 minutes or until chicken is cooked through, with no trace of pink. If needed, continue microwaving at 30-second intervals until chicken is done.
Allow bag to stand 1 minute before handling. Carefully open bag and serve.
Lemon Chiffon Pie, Diabetic


Ingredients:
fat-free evaporated milk, gelatin, water, fresh lemon juice, Splenda sugar substitute, lemon rind, graham cracker crust

Directions:
Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes].
Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute.
Stir in Splenda and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves.
Stir in lemon rind and lemon extract.
Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes].
Gradually add gelatin mixture, beating at high speed until mixture is combined.
Do not over beat.
Pour mixture into crust; cover and chill 1 hour or until set.
Bruschetta III
Category: appetizers-and-snacks
By Susan

This is a bruschetta recipe I came up with for a dinner party.

Ingredients:
1  French baguette
1 tablespoon olive oil
2  roma (plum) tomatoes, thinly sliced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 teaspoon garlic powder
1 pinch ground white pepper
1 (8 ounce) package sliced mozzarella cheese
1 (6 ounce) package sliced provolone cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Slice the baguette into 1/2 inch thick diagonal slices. Arrange the slices in a single layer on a baking sheet. Brush both sides of each slice with the olive oil. Place tomato slices and a sprinkling of basil and oregano on the bread slices. Sprinkle the tomatoes, basil and oregano with the garlic powder and white pepper. Cover the tomato slices with slices of  the mozzarella and provolone. Place more basil, oregano and tomato slices on top of the cheese. Bake in the preheated oven for 7 to 10 minutes, or until the cheese is bubbly.

Prep time: 5 mins
Cook time: 7 mins
Total time: 12 mins
Yields: 6 servings

Calories: 439.4
Fat: 17.2 g
Saturated fat: 9.3 g
Carbohydrates: 45.7 g
Sugars: 3.2 g
Dietary fiber: 2.2 g
Protein: 25.5 g
Cholesterol: 43.4 mg
Sodium: 972.4 mg
Banana, Chocolate, Oats and Spirulina Smoothie


Ingredients:
quick oats, dark chocolate, banana, milk

Directions:
In a bowl cook the quick oats according to directions and set aside. Cook the oats according the instructions to prevent undercooked oats and excess water.
Make sure to finely chop the chocolate to ensure it blends with the the smoothie. Once chopped finely add the banana and spirulina to the blender and blend until smooth. Finally add the milk and oats and blend everything until smooth. If the consistency is too thick continue to add milk until it becomes the preferred texture.
Mousetraps


Ingredients:
vegemite, butter, cheddar cheese

Directions:
lightly toast the bread., spread with butter if you wish., spread evenly with vegemite., top with cheese., put under the grill until cheese starts to bubble.
Easiest Homestyle Macaroni and Cheese
Category: main-dish
By Ginger Hackley

My family always expects the 'real deal' homemade macaroni and cheese, and this recipe passed the 'family taste test' with flying colors on Easter. However, this time it was much easier to make, using jarred Alfredo sauce instead of homemade white sauce. Try it. It's easy as pie, and FABULOUS!

Ingredients:
cooking spray
1 teaspoon salt
1 teaspoon vegetable oil
2 (16 ounce) packages elbow macaroni
2 (15 ounce) jars Alfredo sauce
1 (1 pound) package processed cheese (such as Velveeta®), cubed
1 teaspoon ground black pepper
1 teaspoon paprika
1 (16 ounce) package shredded sharp Cheddar cheese, divided
dry bread crumbs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 10 1/2x13 1/2-inch baking dish with cooking spray. Bring a large pot of water to a boil; stir 1 teaspoon salt and vegetable oil into boiling water. Gradually stir macaroni into the boiling water and cook, stirring occasionally, until macaroni are tender but still slightly firm, about 10 minutes. Drain well and pour macaroni into prepared baking dish. Pour   into a 3-quart microwave-safe bowl and stir processed cheese into sauce; microwave on 60 percent power for 6 minutes. Stir sauce mixture and microwave for 5 more minutes on 60 percent power. Season with black pepper and paprika. Stir 1 cup shredded sharp Cheddar cheese into mixture until cheese has melted and sauce is thick and smooth. Pour half the cheese sauce over macaroni and stir to coat; pour in remaining cheese mixture and stir again. Spread remaining shredded sharp Cheddar cheese over macaroni. Top casserole with bread crumbs. Bake in the preheated oven until the casserole is bubbling, 45 minutes to 1 hour. Broil casserole under oven's broiler for 3 to 4 minutes if you like a browned top. Let macaroni and cheese stand for 10 minutes before serving.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 20 servings

Calories: 479.1
Fat: 26.7 g
Saturated fat: 13.1 g
Carbohydrates: 41.6 g
Sugars: 4.7 g
Dietary fiber: 1.7 g
Protein: 18.4 g
Cholesterol: 58.9 mg
Sodium: 997.1 mg
Campfire Foil Packs
Category: side-dish
By Natural Chef Michelle

These are easy to make for camping, my husband loves them!  We prepare them at home and then leave them in the cooler until we are ready to cook.  You can use any combination of meat and vegetables that you like. Do not try to use less olive oil or foil or your dinner will burn.  Be careful when opening foil as steam will have formed inside and can burn you.

Ingredients:
1 pound skinless, boneless chicken breast meat - cubed
2  onions, diced
1 (8 ounce) package sliced fresh mushrooms
1  yellow bell pepper, seeded and sliced into strips
1  red bell pepper, seeded and sliced into strips
4 cloves garlic, sliced
4 small potatoes, cubed
¼ cup olive oil
1  lemon, juiced

Directions:
In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes.  Pour in the olive oil and lemon juice, then mix well. Evenly divide the mixture between 4 large sheets of aluminum foil.  Top each with another sheet of foil, and roll up the edges tightly.  Wrap each packet again, securely in another sheet of foil to double wrap. Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 4 packets

Calories: 436.6
Fat: 15.6 g
Saturated fat: 2.4 g
Carbohydrates: 44.2 g
Sugars: 6.6 g
Dietary fiber: 7.4 g
Protein: 33.1 g
Cholesterol: 65.9 mg
Sodium: 92.4 mg
Nuked Basmati Rice


Ingredients:
basmati rice, cumin seed, ground coriander, salt, water, chives, fresh ground black pepper

Directions:
"Wash the rice in several changes of water. Drain. Place the rice in a 1-1/2 quart microwave safe dish; add the water. Microwave uncovered on high for 10 minutes. Add the cumin seeds, coriander, and salt. Stir well. Microwave uncovered on high for another 6-8 minutes, until the water has evaporated. Fluff with a fork. If desired sprinkle with chives and pepper."
Gumbo by Paula Deen


Ingredients:
boneless skinless chicken breast halves, smoked sausage, all-purpose flour, margarine, onion, garlic cloves, green bell pepper, celery, Worcestershire sauce, flat leaf parsley, hot water, beef bouillon cubes, stewed tomatoes, frozen okra, green onions, small shrimp

Directions:
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.
Chili Chicken Fingers


Ingredients:
flour, garlic powder, cumin, chili powder, dried oregano, dried parsley, olive oil

Directions:
Heat oven to 400 degrees.  Coat bottom of large pan with olive oil.
Trim fat from chicken breasts and cut into 1/2" slices.
Mix together bread crumbs, flour, garlic powder, red pepper, cumin, chili powder, oregano, and parsley.
Whisk eggs with water.
Coat chicken pieces with egg wash and bread crumb mixture.
Place in oiled pan and bake in preheated oven for 20 minutes.  Remove from oven and turn chicken.  Return to oven and bake for an additional 15 to 20 minutes or until chicken is nicely browned.
Place chicken fingers on paper towels to absorb excess oil. Serve with mild barbecue or dipping sauce.
Serves 4.
Pineapple Coleslaw


Ingredients:
cabbage, salt, mayonnaise, milk, crushed pineapple, paprika

Directions:
Sprinkle salt over cabbage.
Combine mayo and milk; pour over cabbage.
Drain pineapple and fold into mixture.
Toss with fork to blend and chill.
Before serving, sprinkle paprika over the top.
Savoury Impossible Pie


Ingredients:
plain flour, milk, eggs, bacon, shallots, cheddar cheese, corn kernels, fresh parsley

Directions:
Fry bacon until browned, place bacon into a sieve and allow to drain. (I use chopped ham or bacon and just microwave it for a bit, then drain on paper towel].
Oil shallow 23cm round flan dish. Whisk flour and milk in medium bowl until smooth; whisk in eggs.
Stir in remaining ingredients; pour mixture into prepared dish. Bake in moderately slow oven (160C, 325F] about 1 hour (60 minutes] or until set.
Grilled Shrimp Burgers


Ingredients:
onion, garlic, medium shrimp, dried chives, dried parsley, dried basil, dried thyme, salt, white pepper

Directions:
Chop shrimp finely using a food processor (I used my Pampered Chef food chopper] or grind with a meat grinder using a coarse grinding plate.
Gently but thoroughly mix shrimp with remaining ingredients.
Season with salt and pepper to taste.
NOTE: I eliminated the salt due to the use of celery salt.
Gently form mixture into six to eight 3/4-inch-thick burgers.
Cover the burgers and refrigerate for 30 minutes or until needed.
Grill burgers 5 to 6 minutes on each side, basting with approximately 1 teaspoon of Worcestershire sauce per burger while grilling.
Serve with whatever you like to dress your shrimp with.
We used a homemade tartar sauce but I would also consider cocktail sauce or barbecue sauce as well as lettuce and tomato.