xiaoxl/recipe_data huggingface dataset:
Marinated Steaks With Asparagus Topped With Garlic Breadcrumbs A


Ingredients:
filet of beef, dry red wine, Worcestershire sauce, garlic cloves, basil, mushrooms, olive oil, garlic powder, lemon pepper seasoning, butter, red onions, red wine vinegar, brown sugar, butter, asparagus, garlic cloves, honey, hard-boiled eggs, parsley

Directions:
Combine all the marinade ingredients, add steaks cover and refrigerate several hours or overnight. (Preferably overnight turning occasionally].
Preheat oven to 200°C.
Place mushrooms in baking dish drizzle with oil, sprinkle with garlic and lemon pepper. Bake, uncovered for about 25 minutes or until tender.
Melt the butter in a pan and cook onion until soft and browned slightly. Cook stirring occasionally about 20 Min's or until onions are browned and mixture has thickened.
Cook the steaks on the BBQ, Under the grill of in a large pan until desired doneness. Depending on thickness cooking time will vary, generally, sear each steak 1-2 minutes a side, then cook for a further 4-5 minutes a side for medium rare.
To serve: Top each steak with a mushroom and a little caramelised onion with asparagus on the side.
Method for the asparagus:
Melt half the butter and honey in a pan, add garlic and breadcrumbs, cook stirring until breadcrumbs are crisp.
Boil, Steam or microwave asparagus until just tender, drain.
Serve asparagus drizzled with remaining melted butter and honey, scatter breadcrumb mixture, chopped egg and parsley over the top.
Easy Microwave Hard Christmas Rock Candy


Ingredients:
sugar, light corn syrup

Directions:
Use a good heavy glass bowl such as a pyrex brand. Grease a 11 X 15 inch jelly roll pan. Mix sugar and corn syrup into microwave safe glass bowl.  Cover with plastic wrap such as Saran Wrap tightly.
Microwave on high for 3 minutes.  Take out carefully, remove plastic wrap and stir.  Put on a new piece of plastic wrap and microwave another 3 minutes.  Take out carefully and stir again.  Put on another new piece of plastic wrap and microwave another 3 minutes -- Take out again, remove plastic wrap, add oil carefully and food coloring if using and stir -- pour into your greased jelly roll pan and spread out onto sheet -- you can sprinkle powdered sugar over top if desired -- place in a cool place to harden -- after it hardens break up into pieces and store in airtight container -- Enjoy -- .
Sausage & Peppers Lasagna


Ingredients:
Italian sausage, onion, green pepper, Philadelphia Cream Cheese, milk, dried oregano leaves, water

Directions:
HEAT oven to 350°F.
BROWN sausage with onions and peppers in large skillet on medium-high heat. Meanwhile, beat cream cheese and milk in medium bowl with mixer until well blended. Combine mozzarella and Parmesan. Reserve 1-1/2 cups. Add remaining to cream cheese mixture; mix well.
DRAIN sausage mixture; return to skillet. Stir in spaghetti sauce and oregano. Add 1/2 cup water to empty sauce jar; cover with lid and shake well. Stir into meat sauce. Spread 1/3 of the meat sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and half the cream cheese mixture. Top with layers of 3 noodles, half the remaining meat sauce and 3 noodles. Cover with layers of remaining cream cheese mixture, noodles, meat sauce and reserved cheese. Cover with foil sprayed with cooking spray.
BAKE 1 hour or until heated through, removing foil after 45 minute Let stand 15 minute before cutting to serve.
Variation: Substitute extra-lean ground beef for the sausage and 1 thawed 10-oz. pkg. frozen chopped spinach for the peppers. Squeeze spinach to remove excess liquid before adding to cooked ground beef and onions with the spaghetti sauce and oregano.
Nutrition Information Per Serving: 360 calories, 23g total fat, 13g saturated fat, 80mg cholesterol, 730mg sodium, 23g carbohydrate, 2g dietary fiber, 6g sugars, 16g protein, 20%DV vitamin A, 15%DV vitamin C, 30%DV calcium, 8%DV iron.
SQUASH À La CANADIENNE


Ingredients:
acorn squash, extra virgin olive oil, butter, maple syrup, black pepper

Directions:
Preheat oven at 350ºF. Cut squash in half and remove seeds. Brush inside and edges with olive oil. Place halves on a cookie sheet, flesh down. Cook for about 1 hour; poke with a fork to see if it’s cooked.
Remove from the oven and carefully, spoon flesh into a bowl.  Add butter, maple syrup and pepper; mix well. For two squashes, double the amount of butter and syrup.
Chocolate Peanut Butter Torte


Ingredients:
butter, salt, peanuts, sugar, cinnamon, nutmeg, heavy cream, cream cheese, peanut butter, powdered sugar, milk, heavy cream, dark chocolate

Directions:
for the crust: combine cookie crumbs, butter and salt until all mixed. press into the bottom and sides of a well greased 9 in springform pan. freeze10 minutes, then bake at 350 for 10 minutes. cool completely before filling.
for the crunch: chop peanuts and mix 1 cup with the rest of the ingredients for crunch, set aside. reserve other 1/4 cup for sprinkling on at the end.
for filling: beat chilled cream until soft peaks form, add 1/4 cup powdered sugar and beat until medium stiff peaks form.
wipe out bowl (dont wash] and beat cream cheese with 1 cup powdered sugar until totally smooth.
add peanut butter and milk, beat until smooth and combined- scraping down sides.
fold  in 1/4 of the whipped cream to lighten and stir in the crunch mixture (still leaving the 1/4 cup peanuts out].
fold in the remaining whipped cream with a spatula until combined.
scoop into the pan and gently smooth, refrigerate 1 hour then cover with plastic wrap for 6-24 hours.
topping: heat cream to boiling. pour over chopped chocolate, let sit 1 minute and whisk until smooth. spread over the filling and sprinkle with the remaining 1/4 cup peanuts and refrigerate at least 20 minutes to set.
cut, serve, enjoy!
Copycat Lawry's Seasoned Salt


Ingredients:
salt, sugar, paprika, turmeric, onion powder, garlic powder, cornstarch

Directions:
Combine all ingredients in a small bowl and mix well., Pour the blend into an empty spice bottle to store.
Low Fat Bean Dip


Ingredients:
reduced-fat American cheese, green chili, garlic powder, dried cilantro

Directions:
Mix all ingredients in a microwave safe bowl., Cook for 3 minutes., Stir., Cook about 3 minutes more until hot throughout., Serve with chips.
Luscious Spinach Artichoke Dip
Category: appetizers-and-snacks
By Youri

This is a rich, delicious dip that can be served with tortilla chips or slices of toasted French bread. It can be easily substituted with fat-free ingredients for all of you health freaks out there! It's an absolute hit at all parties. Here are a few suggested garnishes: shredded Monterey Jack cheese, chopped red bell peppers, parsley, sliced mushrooms, or bread crumbs.

Ingredients:
1 (14 ounce) can artichoke hearts, drained and chopped
½ (10 ounce) package frozen chopped spinach, thawed
½ cup sour cream
¼ cup mayonnaise
¼ cup cream cheese
¼ cup grated Romano cheese
¼ teaspoon minced garlic

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a small baking dish, mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Cover dish. Bake until heated through and bubbly, about 25 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 3 cups

Calories: 50.4
Fat: 4 g
Saturated fat: 1.6 g
Carbohydrates: 2.4 g
Sugars: 0.1 g
Dietary fiber: 0.8 g
Protein: 1.5 g
Cholesterol: 6.9 mg
Sodium: 141.1 mg
Cassava Flour Tortillas
Category: bread
By Buckwheat Queen

Soft and pliable, these easy-to-make cassava flour tortillas taste similar to a whole wheat tortilla but are naturally gluten free. Use them for your sloppiest filling, and you'll be surprised how well they hold up and how delicious they taste!

Ingredients:
½ cup lukewarm water
¼ teaspoon salt
1 cup cassava flour
2 ½ tablespoons vegetable oil

Directions:
Prepare a tortilla press with 2 pieces of parchment paper. Set aside. Pour warm water into a bowl and stir in salt until it dissolves. Combine flour, salt water, and oil in a bowl and mix with your hands until a smooth dough forms. Move dough to a smooth surface and lightly knead until dough feels compact and does not crumble. Separate into 4 equal pieces and roll them into balls. Heat a griddle over medium-high heat. Press one dough ball between 2 pieces of parchment paper in the tortilla press. Press down. Open press and carefully peel off the top piece of parchment paper. Flip tortilla onto your hand and carefully peel off the 2nd piece of paper. Return paper back onto tortilla press. Immediately cook the pressed tortilla on the hot griddle. Cook until bubbles form, flip over, and cook on the other side until browned. Do not flip the tortilla before bubbles form or the tortilla will break. Repeat with remaining dough balls. Serve immediately or cover with a cloth and reheat in the microwave for 30 seconds at 600W.

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

Calories: 220.5
Fat: 8.7 g
Saturated fat: 1.3 g
Carbohydrates: 35.3 g
Dietary fiber: 0.9 g
Protein: 0.4 g
Sodium: 150.6 mg
Sticky Balls-that would be rice


Ingredients:
peanut butter, tamari, honey, cayenne pepper, water, rice

Directions:
Whisk together the first 5 ingredients and add rice-stir gently but well., Form into balls and serve with spring rolls.
Chicken With Sour Cream Sauce


Ingredients:
boneless skinless chicken breasts, flour, butter, olive oil, shallots, garlic, mushroom, red wine vinegar, tarragon, tomato paste, sour cream, sugar

Directions:
Pound the chicken to 1/4" thick., Dredge chicken in flour w/salt& pepper., Combine butter& oil in a large skillet over medium heat., Saute chicken for 2 minutes on each side., Remove when lightly browned on both sides., Add more oil or butter if needed., Saute garlic, shallots, and mushrooms., Add vinegar., Add sugar, seasonings and tomato paste., Scrape all brown bits from pan and mix in with the sauce., Return chicken and cover., Cook for 5 minutes Add sour cream and heat an additional 3 minutes., Serve over rice or pasta.
Katzen's Chocolate Peanut Butter Brownies


Ingredients:
butter, margarine, sugar, vanilla, eggs, all-purpose flour, baking powder, salt, peanut butter, butter, powdered sugar, milk, vanilla extract

Directions:
Brownies:.
Heat oven to 350 degrees.
Grease 13x9 inch baking pan.
Melt butter in microwave. Stir in sugar and vanilla. Beat in eggs, one at a time.
Add cocoa, flour, baking powder and salt; beat until well blended. Stir in nuts and 1 cup peanut butter chips.  Pour batter into pan.  Melt peanut butter in microwave, approximately 20 seconds, until soft.  Drop by spoonfuls or pour over surface of brownie batter.  Run a knife through the peanut butter/brownie batter, to swirl peanut butter through brownie batter.  Ensure you pull the knife Bake 30-35 minutes or until brownies begin to pull away from sides.Cool completely.
Frosting:.
Melt butter; stir in cocoa.  Add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed.
Spread on cooled brownies, sprinkle with 1/2 cup peanut butter chips.
Crab Dip


Ingredients:
cream cheese, small shrimp, mayonnaise, liquid smoke, lemon juice, garlic powder

Directions:
Mix all ingredients together., Refrigerate for several hours., Serve with crackers.
Prosciutto & Cheese Flatbreads


Ingredients:
flour tortillas, prosciutto, gruyere cheese, salt, pepper, olive oil, arugula

Directions:
Place half of the tortillas flat onto a work surface.
Divide the prosciutto ham between them and top with the gruyere.
Top with the four remaining tortillas.
Heat a little olive oil in a large skillet, add one tortilla sandwich at a time and cook on medium heat for approximately 2-3 minutes before carefully turning and cooking the other side for a further 2-3 minutes.
Remove from pan and keep warm whilst cooking the remaining tortillas.
Cut into wedges and serve with fresh arugula/rocket.
Enchilada Sauce
Category: side-dish
By Anna Marie

This is a great, authentic enchilada sauce, without tomato sauce.

Ingredients:
1 tablespoon vegetable oil
1 cup diced onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
3 tablespoons all-purpose flour
5 tablespoons hot chili powder
4 ½ cups chicken broth
½ (1 ounce) square semisweet chocolate

Directions:
Heat oil in a large saucepan over medium-high high heat.  Saute onion until tender.  Stir in garlic, oregano, cumin and cinnamon; saute for a few minutes. Stir in flour and chili powder, stirring until sauce thickens.  Slowly whisk in chicken broth; reduce until sauce reaches desired consistency.  Stir in chocolate until melted and well blended.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 12 servings

Calories: 42.9
Fat: 2.2 g
Saturated fat: 0.5 g
Carbohydrates: 6.1 g
Sugars: 1.7 g
Dietary fiber: 1.7 g
Protein: 1 g
Sodium: 34.6 mg
Feta and Red Onion Spinach Salad


Ingredients:
carrot, red onion, feta cheese, craisins, orange zest

Directions:
Mix spinach, carrots, onion, almonds, feta, and craisons together in large bowl., Mix all dressing ingredients and toss with salad., Serve cold.
Parmesan Artichoke Stuffed Chicken Breasts


Ingredients:
artichoke hearts, parmesan cheese, thyme leaves, boneless skinless chicken breasts, extra virgin olive oil, salt, pepper

Directions:
Mix the artichokes, Parmesan, and thyme in a small bowl.
Cut a 2-inch pocket in the thickest part of each chicken breast.
Stuff a quarter of the artichoke mixture into each pocket.
Rub the breasts with EVOO and and season with salt and pepper.
Heat a grill or grill pan to medium.  Grill the chicken, turning once, until cooked through, 6 to 7 minutes per side.
Roasted Cajun Potatoes


Ingredients:
olive oil, shallots, garlic clove, salt, paprika, cayenne pepper, pepper, fresh parsley

Directions:
Cut each potato lengthwise into eight wedges.
In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat.
Place in greased roasting pan.
Bake, uncovered, at 450 degrees F for 45-50 minutes or until tender and golden brown, turning every 15 minutes.
Sprinkle with parsley.
Chai Chocolate Coffee


Ingredients:
Creme de Cacao, brewed coffee

Directions:
Put the two liquors in the bottom of a heat proof glass.  Add hot coffee.  Stir to mix.
Top with whipped cream and a dusting of cinnamon sugar.
Joy's Chicken Pot Pies


Ingredients:
cheddar cheese, margarine, onion, celery, peas, chicken broth, dried parsley flakes, Worcestershire sauce

Directions:
Place 2 pie crusts in oven on 350 degrees for about 7-8 minutes.  These will be the bottom of your pot pies.
Meanwhile, in a skillet, saute onion and celery in heated margarine until tender.
Add all other ingredients (except for pie crusts] and mix well.
Remove bottom pie crusts from oven and put half of mixture into each crust.
Place one of the uncooked crusts upside down on top of each mixture.  Gently remove aluminum pan from each.  Press edges of top and bottom crusts to seal.  Cut a few small slits into top of each pie crust.
Put both pies in oven and bake for 30 minutes at 400 degrees or until crust is browned.
Hint: If you want to use fresh carrots and peas, you'll want to saute them in step 2 with the onions and celery to tenderize.
Black Bean and Corn Soup


Ingredients:
lean ground beef, frozen whole kernel corn, black beans, diced tomatoes, ready-to-serve beef broth, cumin, chili powder

Directions:
Spray dutch oven with nonstick cooking spray.
Add ground beef; cook over med high heat until browned.
Drain on paper towels and return to dutch oven.
Add all remaining ingredients, mix well.
Bring to a boil.
Reduce heat, cover and simmer 15 minutes to blend flavors.
A Little Apple Crisp


Ingredients:
cooking apples, lemon juice, flour, oatmeal, brown sugar, salt, cinnamon, butter

Directions:
Place apple slices in greased shallow baking dish.
Sprinkle with lemon juice.
Combine dry ingredients and butter.
Mix until crumbly and sprinkle over apples.
Bake at 350 degrees F for 30 minutes or until apples are tender (mine took 45 min.].
Easy Asian Dipping Sauce
Category: side-dish
By gregoryz

This easy dipping sauce tastes great with chicken balls, spring rolls, or dumplings.

Ingredients:
½ cup soy sauce
½ cup rice wine vinegar
2 tablespoons honey
3 cloves minced garlic
2 tablespoons minced fresh ginger root
2 teaspoons sesame seeds
2 teaspoons sesame oil

Directions:
Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 1/2 cups

Calories: 28.1
Fat: 1.1 g
Saturated fat: 0.2 g
Carbohydrates: 4.2 g
Sugars: 3.1 g
Dietary fiber: 0.2 g
Protein: 0.8 g
Sodium: 601.7 mg
Swiss Cheese Salad


Ingredients:
swiss cheese, potatoes, celery, light mayonnaise, prepared mustard, Worcestershire sauce, sugar, walnuts

Directions:
You do not have to peel Yukon Golds for this recipe.  Cook them; rinse with cold water to stop cooking process.  Let dry at room temp until they have cooled off.  I think it was about 30 minutes with 1/2 inch cubes.
Combine the cheese, potatoes and celery.
Blend the mayonnaise with mustard, worcestershire sauce an sugar.  Add to the cheese mixture and blend well.
Line a flat dish with salad greens.  Pile the cheese salad on it in a mound.  Sprinkle with the nuts.  I skipped the salad greens, but this would make for pretty contrast.
Ellie's Elbow Pasta Salad


Ingredients:
zucchini, carrot, onion, herb seasoning mix, Herb Seasoning, mayonnaise, wine vinegar, elbow macaroni, bacon

Directions:
Rough cut the first 4 ingredients place in a fod processor and pulse with metal blade till finely chopped.
Or chop by hand.
Mix all the ingredients together adding more mayo if needed.
Chill and serve.
A Honey of a Peaches 'n Cream Smoothie


Ingredients:
low-fat milk, honey, Baileys Irish Cream, mint

Directions:
Combine all ingredients except mint sprigs in a blender and blend until smooth., Pour into glasses and garnish with mint.
Tomato-Studded Tuna Salad Sandwiches


Ingredients:
solid white tuna packed in water, tomatoes, celery, carrot, onions, capers, red wine vinegar

Directions:
"Mix tuna, tomatoes, celery, carrot, mayo, onion, capers, and vinegar in bowl. Spread 3/4 cup of the salad on bottom of each roll, add the tops, and cut in half."
Yummy Greek Salad


Ingredients:
tomatoes, cucumber, red onion, feta cheese, olive oil, dried oregano, dried parsley

Directions:
Cut up veggies, add cheese and pour dressing over the top!, Let the salad sit for 20 minutes before serving so flavors can combine., You can also add Kalamata olives., Serve with great bread and a glass of wine.
Walnut Chicken With Dijon Cream Sauce


Ingredients:
boneless skinless chicken breasts, butter, margarine, garlic powder, Gold Medal all-purpose flour, walnuts, salt, fresh ground pepper, butter, margarine, olive oil, Dijon mustard, dry sherry, salt, fresh ground pepper

Directions:
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick.
In small bowl, mix melted butter and garlic powder.
In shallow dish, mix bread crumbs, flour, walnuts, sesame seed, 1 teaspoon salt and 1/2 teaspoon pepper.
Brush both sides of chicken with garlic butter; coat with bread crumb mixture.
In 12-inch skillet, heat 1 tablespoon each of the butter and oil over medium heat until butter is melted. Add 3 chicken breasts; cook 8 to 12 minutes, turning once, until no longer pink in center. Remove from skillet to serving platter; cover to keep warm. Repeat with remaining 1 tablespoon each butter and oil and remaining 3 chicken breasts.
Meanwhile, in 1-quart saucepan, stir sauce ingredients with whisk until blended. Heat to simmering; cook 10 minutes or until mixture thickens slightly and coats the back of a spoon. Serve chicken with sauce.
Ol' Fuskie Fried Crab Rice


Ingredients:
warm water, salt, bacon, celery, green bell pepper, onion, garlic powder

Directions:
Measure dry rice, then rinse and drain it several times. Put it, the warm water, and a pinch of salt in a medium pot.  Cover, bring to a boil, and simmer 20 minutes or more, until the rice is done and the water is absorbed.
Fry the bacon until crispy in a 12-inch skillet; when the bacon is done, remove it from the pan, set aside, and crumble when cool.
Add the oil to the bacon fat in the skillet,  heat, then add the celery, bell pepper, and onion.
Stir-fry until the onions are clear,then add the crab and cook another 5 to 10 minutes until the crab begins to brown.
Add the crumbled bacon, cooked rice, and garlic powder, along with salt and pepper to taste, and stir constantly until evenly combined.
Cover the mixture and simmer for at least 10 minutes. (If you like a meatier mixture, just use more crab and less rice.].
Lavash Cracker - Bread


Ingredients:
bread flour, table salt, instant yeast, honey, water

Directions:
Add all ingredients to a medium bowl and mix one minute until ingredients are uniformly distributed.
Place in an oiled 2 cup measuring cup and cover.  Let rest for 10 minutes and begin kneading on a lightly floured surface.
Knead for 5 minutes (it's a stiff dough] and place back into the cup and cover.
in 20 minutes, remove the dough, stretch into a rectangle as large as possible without tearing and fold  letter-style, top to bottom third and bottom to top third.  Do this from sides as well.  Replace into measuring cup and cover.
In 20 minutes, do another stretch and fold and replace into cup.  Let rest in a warm place until doubled in volume. This make take another hour to hour and 20 minutes.
Preheat oven to 350°F  A baking stone can be used if desired.
Divide the dough into 2 equal halves and roll one half out on a lightly floured surface until it resists rolling.  Do the same with the other half.  Return to the first dough piece and continue to roll out until each piece is a 12" x 15" rectangle or a 15" diameter circle.  Lift the doughs occasionally and return to the surface and re-flour lightly as needed.
Cover each dough with a thin towel or plastic wrap lightly to prevent sticking (can use flour or oil to prevent sticking but not usually necessary].  Let rest for 5 minutes.
Lift the dough and place onto a half size baking sheet (12" x 16" or so] that has been fitted with parchment paper or silpat pad.
Spray the doughs with water lightly and sprinkle toppings (sesame seeds, poppy seeds, sea salt, Italian seasonings and/or paprika].  Lightly press or roll the toppings into the dough. Instead of water, an egg wash or milk wash can be applied.
Using a fork, press holes into the dough to reduce the bubbling that flatbreads all do.
Bake for 4 minutes and rotate pan or pans and bake for an additional 5 minutes or until the crackers are uniformly browned lightly and crispy.  Remove and cool on the pan, counter or rack.
Sauced Chicken Breasts With Apples and Onions


Ingredients:
all-purpose flour, boneless skinless chicken breast halves, olive oil, onions, granny smith apples, dried marjoram, dried rosemary, apple cider

Directions:
Place flour and salt and pepper in a ziplock bag, add chicken, seal bag and shake to coat.
Heat 1 teaspoon oil in a large nonstick frypan over medium high heat.
Add chicken, saute 2 minutes on each side.
Remove from pan, keep warm.
Heat 1 teaspoon oil in pan.
Add onion, saute for 5 minutes or until browned.
Add apple and marjoram, saute for 5 more minutes.
Add the chicken and cider, bring to a boil.
Cover, reduce heat, and simmer for 10 minutes or until chicken is done.