xiaoxl/recipe_data huggingface dataset:
Baked Whitefish


Ingredients:
onions, butter, white wine, salt, pepper, garlic, dry white wine, lemon juice, dried oregano leaves, fresh oregano, cheddar cheese, parmesan cheese

Directions:
In heavy pan, saute onion in butter& 3 Tbsp of white wine over medium heat, do not brown.
Spread onion over bottom of a shallow baking dish.
Arrange fish fillets over onion in dish overlapping thin edges.
Sprinkle with S& P, and add garlic.
Pour 1/3 cup of dry white wine (or lemon juice] over fish.
Add whipping cream or milk and oregano.
Cover with foil and bake at 425 degrees for about 10 minute.
Uncover, add Cheddar, Parmesan and breadcrumbs.
Distribute shrimp evenly over the top.
Bake, uncovered, for another 10 minutes or until top is golden brown, cheese is melted and fish flakes easily.
Spicy Summer Squash Soup


Ingredients:
water, beef bouillon cubes, chicken bouillon cube, yellow onion, heavy cream, half-and-half, cayenne pepper

Directions:
Bring water, bouillion cube, and desired amount of crab boil to a boil in a saucepan. You can always start on the lower end of crab boil & adjust up. Remember that some of the heat will "cook off" when you add broth to squash later. Boil for 10 minutes.
Meanwhile, coursely chop squash and onion. I don't peel my squash, but you can peel them if desired before chopping.
Put squash and onion into a dutch oven and pour broth mixture in over vegetables. Cover vegetables about 2/3 of the way, don't completely cover (you may have some broth left over]. Bring to a boil and simmer for 20 minutes. When squash is tender, remove from heat & let cool.
When cool enough to handle, transfer squash mixture to a blender or food processor and blend until smooth.
Return squash mixture to dutch oven and slowly stir in cream. You might not want the whole cup. Season with salt and pepper to taste. Add dash of cayenne pepper, if desired.
If planning to serve cold, let stand in refrigerator several hours or overnight to allow flavors to blend. Stir well before serving.
If freezing, let cool completely, then place desired number of servings in freezer containers. Freeze for up to 3 months. To prepare from frozen, simply thaw in microwave or stovetop & serve!
El Nino


Ingredients:
vodka, blue curacao, soda water

Directions:
In a shaker, mix ingredients with ice and shake vigorously., Strain over ice in a Hurricane glass., Garnish with pineapple wedge and cherry.
Overnight Old Fashioned Baked Beans


Ingredients:
molasses, prepared mustard, ketchup, brown sugar, salt, salt pork, boiling water

Directions:
Wash beans, place in medium bowl, cover with cold water and refigerate overnight.
Drain beans, place in saucepan and cover with 6 cups hot water, bring to boil.
Reduce heat, simmer covered 40 minutes or till tender.
Preheat oven to 300°F.
Drain beans, reserve 2 cups liquid.
Place beans in 2 quart bean pot or casserole with tight fitting lid.
Mix together all other ingredients (except pork], add bean liquid and stir to combine.
Add pork to beans, mix in well.
Pour liquid ingredients over beans and stir well, be sure liquid covers beans.
Cover and bake 5 hours.
Stir every hour, if bean dry out add small amounts of boiling water as needed.
Note: preparation time doesn't include overnight refrigeration.
Fish Marinade


Ingredients:
lemon juice, salt, creole mustard, cayenne pepper

Directions:
Mix all ingredients together and stir well., Use as a marinade, Then as a basting sauce when you cook fish.
Chocolate Mayonnaise Cake


Ingredients:
flour, baking soda, baking powder, eggs, sugar, vanilla extract, Hellmann's mayonnaise, water

Directions:
Preheat oven to 350. Grease and lightly flour 2 9-inch round cake pans, set aside.
In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in hellmanns real mayonnaise at low speed until blended. Alternately beat in flour mixture with water, begining and ending with flour mixture. Pour into prepared pans.
Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost,if desired, or sprinkle with confectioners sugar.
Swiss Ham Potato Scallop


Ingredients:
onion, butter, margarine, flour, salt, pepper, milk, swiss cheese, ham, butter

Directions:
If you do not have leftover cooked red potatoes, cook them first.  Cool them enough to handle and cube them.  Shred the cheese and cube the ham.
Preheat the oven to 400 degrees.  Butter a 1-1/2 quart casserole; reserve.
Saute the onion in the 2 tablespoons butter until tender, not browned.  Blend in flour, salt and pepper.
Add the milk; cook and stir until thickened and bubbly.  Add the cheese and when melted, stir in the ham and potatoes, being gentle with the stirring.
Turn into prepared casserole.
Prepare the topping.  Combine the crumbs and melted butter.  Sprinkle on top of casserole.
Bake in preheated oven for 25 to 30 minutes or until lightly browned and bubbly.
Lamb Chops With Rosemary and Port Wine Sauce


Ingredients:
lamb chops, fresh ground black pepper, kosher salt, garlic cloves, dried rosemary leaves, fresh rosemary leaf, olive oil, butter, heavy cream

Directions:
Preheat oven to 200°F.
Season the both sides of the chops with salt, pepper and garlic. Press seasoning into the meat with your fingers.
Heat a heavy skillet and heat olive oil and butter until the butter stops foaming. Add the rosemary leaves and the lamb chops to the hot pan.
Pan sear the chops over high heat to brown on    both sides, approximately 3 minutes per side. Remove the chops to an ovenproof dish, cover loosely with foil and place in the preheated oven for 5 to 10 minutes to keep warm.
Keeping the skillet over medium high heat, deglaze with the port and scrape up any "crunchy bits". Reduce the wine by half and stir in the heavy cream. Return the sauce to a boil and reduce for a couple minutes, until the cream coats the back of your spoon.
Serve the chops with rice, couscous or buttered noodles and spoon the sauce over.
Chocolate, Nut and Seed Granola Bars


Ingredients:
creamy peanut butter, honey, walnut oil, salt, old fashioned oats, walnuts, sunflower seeds, ground flax seeds, sesame seeds

Directions:
Heat oven to 350º F. Line a 8"x8" baking pan with foil. Lightly grease foil with cooking spray or oil.
In a medium bowl, combine the peanut butter, honey, oil and salt. Stir until smooth.
In a large bowl, combine the oats, walnuts, sunflower nuts, chocolate chips, ground flax seed, chia seeds, and sesame seeds.
Pour the peanut butter mixture into the oat mixture and stir until evenly combined. Press into prepared pan and bake 20 to 25 minutes, until lightly brown. Cool completely before cutting into bars.
Tuna-Fish Casserole - Dairy Free


Ingredients:
margarine, mushrooms, mushrooms, flour, chicken broth, tuna

Directions:
Cook pasta in water until done.
Preheat oven to 350 and grease a 2 quart baking dish.
Melt margarine in a small fry pan. Saute mushrooms.
Remove pan from heat and stir in flour, make sure all flour is moistened by the margarine.
Stir in broth and stir until no lumps.
Return pan to heat, stirring until mixture has boiled for 2 minutes.
Stir in Tuna, breaking it up as you do.
Drain pasta and mix into sauce.
Pour mixture into baking dish and top with crumbled crackers or potato chips.
Bake until heated through and bubble around the edges, about 30 minutes.
Grandmother's Pound Cake II
Category: desserts
By WHOLEGRAINWOMAN

This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!)

Ingredients:
2 cups butter
3 cups white sugar
6  eggs
4 cups all-purpose flour
⅔ cup milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.  Beat in the flour alternately with the milk, mixing just until incorporated. Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean.  After removing them from the oven, immediately loosen cake edges with a knife.  Allow to cool in pans for 10 minutes, then remove from the pans.  Strip off the parchment paper and cool completely on wire racks.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 40 mins
Yields: 3 8x4-inch loaves

Calories: 263.6
Fat: 13.5 g
Saturated fat: 8.2 g
Carbohydrates: 33.1 g
Sugars: 20.4 g
Dietary fiber: 0.5 g
Protein: 3.3 g
Cholesterol: 70.2 mg
Sodium: 103.7 mg
Hungarian Mushroom Stew


Ingredients:
butter, onions, button mushrooms, green pepper, garlic cloves, paprika, cayenne pepper, sugar, diced tomatoes, red wine

Directions:
Melt butter in frying pan, add onions, and saute until tender.
Add mushrooms and saute for a few more minutes, adding more butter if needed.
Add peppers and saute 5 minutes, until mushrooms are soft and brown.
Add garlic and saute another 2 minutes.
Add spices, sugar, tomatoes and red wine and simmer for 30 minutes, stirring occasionally.
Serve over dumplings or noodles.
Chilled Cream of Watercress Soup


Ingredients:
potatoes, leeks, watercress, butter

Directions:
Melt butter in large pan over low heat. Add potatoes and leeks and sweat off gently for 5 minutes.
Add the stock and bring to the boil. Reduce heat, cover and gently cook for around 15 minutes or until vegetables are tender.
Remove the pan from the heat and add the watercress (put 4 sprigs to one side for the garnish]. add 3/4 of the cream and blend in a blender/processor until completely smooth.
Season to taste then chill well before serving. Serve with a swirl of cream and a sprig if watercress.
Cherry Cobbler II
Category: desserts
By Jan Lester

This was handed down by my Grandmother. You can use any kind of fruit filling. If using cherry, pie filling can be substituted with 2 cups fresh cherries.

Ingredients:
½ cup butter
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 cup milk
1 (21 ounce) can cherry pie filling

Directions:
Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a 9x13 inch baking dish and set on oven rack to melt. In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk. Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR. Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.

Yields: 12 servings

Calories: 237.6
Fat: 8.2 g
Saturated fat: 5.1 g
Carbohydrates: 39.6 g
Sugars: 17.6 g
Dietary fiber: 0.6 g
Protein: 2 g
Cholesterol: 22 mg
Sodium: 112.6 mg
Spinach Pasta With Veggies and Parmesan


Ingredients:
spinach rotini pasta, olive oil, garlic cloves, dried basil, broccoli, grape tomatoes, salt, ground black pepper, parmesan cheese

Directions:
Cook the pasta according to the package directions. Scoop out 1/2 cup of the pasta-cooking water and reserve. Drain the pasta and return to the cooking pot to keep warm.
Meanwhile, in a large nonstick skillet over medium-high heat, warm the oil. Add the garlic and basil or Italian seasoning.
Cook, stirring, about 1 minute, or until the garlic is just starting to turn golden.
Add the broccoli. Cover and cook, stirring several times, for 5 minutes.
Add the grape tomatoes and cook, stirring once, about 5 minutes longer, or until the broccoli is crisp-tender. If the mixture becomes dry, add up to 3 tablespoons water.
Add the vegetable mixture to the pasta, and season to taste with salt and pepper. Toss well, adding pasta water to moisten, if necessary. Top with the shaved Parmesan before serving.
Pesto Chicken Salad With Red Grapes


Ingredients:
salt, boneless skinless chicken breast halves, basil leaves, pine nuts, extra virgin olive oil, garlic cloves, fresh ground pepper, salt, basil pesto, plain yogurt, red wine vinegar, pepper, carrot, red seedless grapes, red leaf lettuce, fresh ground pepper, cheese, fresh basil

Directions:
Pasta and Chicken:
Bring a large pot of water to a boil over high heat; add salt, then the penne.  When the water returns to a boil, stir occasionally to separate the penne.  Reduce the heat to medium-high and cook for 10 to 12 minutes, or according to package instructions, until the pasta is al dente.  Drain well, rinse with cool water, and drain again.
While the pasta is cooking, poach the chicken.  Pour water into a medium saute pan, to a level about 1 1/2 inches deep (when it is added, the chicken should be covered by about 1/2 inch water].  Stir in the salt.  Bring the water to a boil over high heat.  Add the chicken; reduce the heat to medium.  Cover and cook for 8 to 10 minutes, or until the chicken is just cooked through.
With a slotted spoon, remove the chicken from the skillet.  Cut it into 1-inch pieces and place on a plate to cool.  Discard the poaching liquid.
Basil Pesto:
Process all the ingredients in a food processor (or blender] until the mixture is a coarse puree.  Taste and adjust the seasoning.
The pesto will keep for up to 1 week in a covered container in the refrigerator; pour a thin film of olive oil on top of the pesto to prevent discoloration.  For longer storage, spoon the mixture into a foil-lined custard cup, cover tightly with foil and freeze.  Once frozen, remove the foil-wrapped packet and store in a freezer bag for up to 2 months.  Thaw in the refrigerator or remove from the foil and thaw quickly in the microwave.
Creamy Pesto Dressing:
Whisk together the dressing ingredients in a small bowl.  Taste and adjust seasoning.
In a medium bowl toss together the pasta, chicken, carrots and grapes.  Add the dressing and toss again. Place lettuce on plate and scoop the chicken mixture on top, and garnish as you wish.
The dressing will keep for up to 2 days in a tightly closed container in the refrigerator. (If it thickens after standing, thin with milk or water.] This salad can be made early the day it is to be served; refrigerate and serve later, either chilled or at room temperature.
***Variation***.
Substitute other pasta shapes, such as rotini or rotelle.
Rather than poaching the chicken breasts try grilling them.
Lamb Curry


Ingredients:
boneless lamb shoulder, salt, fresh ground black pepper, onions, garlic, ground ginger, garam masala, cayenne pepper, plain yogurt, cilantro leaf

Directions:
Heat the oil over medium-high heat in a large, deep skillet that has a cover.
Add the lamb chunks a few a a time and brown them on all sides, seasoning with salt and pepper as they cook. Remove as they're brown.
Remove all but 2 tbsp of the fat.
Cook the sliced onions over medium heat, stirring occasionally, until golden brown (10-15 minutes].
Add the chopped onion, garlic, ginger, Garam Masala, and cayenne. Stir and cook over medium heat for 3-4 minutes, until onion softens.
Return the lamb to the stock, bring to a boil, reduce to low heat, and simmer for about 1 hour or until lamb is tender.
Remove the cover and if there is too much liquid, return to high heat and reduce.
Taste and adjust seasoning.
Stir in yogurt, remove from heat, and serve garnished with cilantro.
Greek Island Chicken


Ingredients:
boneless skinless chicken breasts, olive oil, onion, garlic, red bell pepper, sun-dried tomato, dry white wine, pitted black olives, lemon, cinnamon, honey, parsley

Directions:
Add oil to a large skillet over medium heat, and saute chicken breasts on all sides, about 5 minutes.
Remove from skillet, and set aside.
Add onion and red pepper to skillet and saute for one minute.
Add garlic, and continue cooking for 3 minutes, or until onion begins to go limp.
Cut the sun-dried tomatoes in half, and add them to the skillet, along with all remaining ingredients except lemons and parsley.
Mix well.
Add the chicken breasts and any collected juices back to the pan, turning them over once to get them covered with the skillet juices.
Lay the lemon slices on top of the other vegetables around the skillet.
Cover, and simmer for 15 minutes, occasionally basting breasts with pan juices.
Remove cover and cook 5 additional minutes, until chicken is tender and the sauce is slightly reduced.
If you want a less liquid sauce, remove the chicken to serving dish at this point, increase heat and boil a minute or two, or until juices are boiled down to your desire.
Spoon sauce and vegetables over chicken, garnish with parsley and serve.
Peach Mango Smoothie


Ingredients:
mango, lime

Directions:
Place the mango, peaches, and nectar into a blender.
Slice the lime in half and squeeze the lime juice from both halves into the blender.
Blend all ingredients together until desired smoothness.
Serve immediately or chilled.
Three-Bean Salad With Quinoa


Ingredients:
quinoa, green beans, edamame, kidney beans, Italian Salad Dressing, dried tarragon

Directions:
Rinse quinoa under cold running water and drain.
Bring 1 3/4 cups water to a boil in a small pot.
Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 20 minutes.
Uncover and let cool.
Put cooled quinoa, green beans, edamame, peppers, kidney beans, dressing, tarragon, salt and pepper into a large bowl and toss well.
Serve chilled or at room temperature.
Chocolate Chip Butter Cookies


Ingredients:
butter, margarine, powdered sugar, salt, vanilla, all-purpose flour

Directions:
Preheat oven to 350.
It is not necessary to grease the cookie sheets.
Cream together the butter or margarine with the 2 cups of powdered sugar.
Add the salt, vanilla and 3 1/2 cups flour, and mix until blended; the mixture should be fairly stiff, so add more flour if needed.
Stir in the chocolate chips.
Pinch off pieces of dough, roll into about 3/4" balls (you can make them larger if you prefer], place on the cookie sheets about 2" apart, and flatten with a fork on baking sheet twice for each cookie, making a criss-cross pattern and flattening cooking about halfway.
Bake for 12-15 minutes, or until just very lightly beginning to brown around the edges.
Let the cookies sit on the cookie sheet for about a minute, then remove to a rack and dust lightly with additional powdered sugar.
Dust again when cookies are completely cooled, or store as is, and dust a 2nd time after putting on a platter to serve.
Makes about 64 cookies; recipe halves easily.
Goldy Bear's Scout's Brownies


Ingredients:
unsalted butter, all-purpose flour, baking powder, salt, eggs, sugar, vanilla extract, chocolate chips

Directions:
preheat oven to 350 degrees (high altitude 375].
Melt butter with unsweetened chocolate in a double boiler.
Set aside to cool.
Sift together cocoa, flour, baking powder and salt.
Beat eggs until creamy, and slowly add the sugar, beating constantly.
Add vanilla and cooled chocolate/butter mixture.
Stir in dry ingredients until just combined.
Spread batter in buttered 9x13 pan.
Sprinkle chocolate chips over surface.
Bake for 30-35 minutes or until center is set.
Let cool before cutting.
Crock Pot Chocolate Peanut Candy


Ingredients:
German chocolate, white chocolate chips

Directions:
Stir all ingredients in a slow cooker.
Cook on low for 3 hours. Do not lift lid or stir.
After 3 hours, stir well for 3-5 minutes.
Drop spoonfuls onto wax paper to cool. Or, spread on wax paper and cut into squares when cool.
Store in an airtight container until you are ready to box as gifts.
German Chocolate Martini


Ingredients:
Parrot Bay coconut rum, vodka, chocolate

Directions:
Combine Godiva Original Liqueur, Captain Morgan Parrot Bay Coconut Rum, and Smirnoff Black Cherry Vodka.
Shake with ice and strain into martini glass.
Garnish with chocolate shavings.
Kiwifruit and Cream


Ingredients:
frozen raspberries in light syrup, powdered sugar, rum, low-fat ricotta cheese, kiwi

Directions:
Place frozen berries in a bowl.
Defrost in a microwave for 2 minutes.
Puree half of the berries in a blender. Press berries through a fine wire sieve, using the back of a spoon; discard seeds.
Stir 1/4 cup of the powder sugar and the wine into the berries; mix well.
Gently beat the remaining powdered sugar into the ricotta.
Place half of the kiwifruit slices in each of 4 parfait glasses or dessert bowls.
Spoon half of the ricotta mixture on top of kiwifruit, and then add some berry sauce.
Repeat, ending with a layer of the ricotta mixture and a drizzle of berry sauce. Chill for 1 hour.
Quail and Egg on Creamed Spinach


Ingredients:
eggs, flour, eggs, quail, canola oil, fresh flat-leaf parsley, fresh basil leaf, fresh thyme leave, garlic clove, olive oil, fresh spinach, heavy cream, Dijon mustard, butter, shallot, garlic clove

Directions:
For the eggs:
Cook the eggs in boiling water about 5 minutes for a soft-boiled egg. Drain and cool the eggs in icy cold water, and then remove the shell. Put the flour in a bowl and season with salt and pepper.
Put the bread crumbs in a separate bowl and the beaten eggs in a third bowl. Take the eggs and coat them in the flour mixture, then the beaten eggs, and finally the bread crumbs. Keep them in the refrigerator until ready to fry.
For the quail:
Using a sharp knife, slice straight down the breastbone of the quail to open the breast cavity. Remove the rib cage so you have a boneless breast attached to the bone-in legs and wings. If the breast breaks away from the legs, which can happen with such a small bird, cook each portion separately. Alternately, you can ask your butcher to de-bone the quails for you.
For the herb garnish:
Mix the parsley, basil, thyme, garlic, and olive oil in a bowl. Season with salt and pepper. Set aside.
Preheat the oven to 350 degrees F/180 degrees C. Season the quails with salt and pepper. In a large oven-proof saucepan, heat the canola oil on high heat and grill the quails in canola oil on all sides until brown. Finish cooking them in the oven for approximately 8 minutes. Keep the quails warm on a separate plate.
For the creamed spinach:
Meanwhile, bring a pot of salted water to a boil over high heat. Add the spinach and cook for 15 seconds. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. In a small saucepan, heat the cream to a simmer and let it reduce by half, for about 10 minutes. Add the Dijon mustard and stir. Put aside. Melt the butter in a frying pan over medium-high heat. Add the shallots and garlic, stirring until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the reduced cream mixture, season with salt and pepper. Remove from the heat and keep warm.
Using a deep fryer, heat the oil to 350 degrees F/180 degrees C. Fry the eggs for about 1 minute, or just until the crust is lightly brown.
For serving:
Plate each portion with creamed spinach topped with a quail and garnished with the herb mixture. Finish the plate with the fried egg cut in half.