xiaoxl/recipe_data huggingface dataset:
The Best Clam Sauce
Category: seafood
By Jodie B

I cannot order better white clam sauce in a restaurant. My boyfriend begs me to make this!  Thanks Mom! Serve this dish with fresh garlic bread and a nice white wine. I promise this is a keeper and you won't like any other white clam sauce!

Ingredients:
1 (16 ounce) package dry linguini
1  onion, chopped
6 cloves garlic, chopped
3 tablespoons olive oil
4 (6.5 ounce) cans minced clams
½ cup butter
salt and pepper to taste
2 tablespoons dry white wine

Directions:
Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well. In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice. Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened. Spoon the clam sauce over the linguini and serve.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 4 servings

Calories: 906.4
Fat: 39.2 g
Saturated fat: 16.3 g
Carbohydrates: 73.8 g
Sugars: 2.9 g
Dietary fiber: 3.7 g
Protein: 60.6 g
Cholesterol: 184.7 mg
Sodium: 593.9 mg
Caramelised Onion Sauce


Ingredients:
butter, red onions, brown sugar

Directions:
Melt butter in a small pan and add sliced onion. Cook on medium heat for 15 minutes, stirring.
Add sugar and stir through for a further 15 minutes until very dark brown in colour.
This recipe is excellent mixed with Red Wine Jus Gravy!
It is also a lovely compliment to savoury puff pastry dishes, pizza and most roast meats.
White Chocolate and Hazelnut Ball


Ingredients:
cream cheese, white chocolate, caster sugar, hazelnuts

Directions:
Combine cream cheese, melted chocolate and sugar in a small bowl and chill for 1 hour or until firm.
Form into 2 balls and coat in hazelnuts and chill until firm.
Place onto 2 serving plates and serve with ginger bishcuits and chocolate chip bread.
Green Beans, Tomatoes and Bacon


Ingredients:
French style green beans, stewed tomatoes, bacon, onion, sugar, black pepper, salt

Directions:
Fry bacon and set aside, reserving 1 tablespoon of grease.
Place green beans, stewed tomatoes, onion, sugar, pepper and salt in a medium saucepan.  Add reserved bacon grease.
Cook 15 minutes on medium heat.  Pour into a serving bowl.  Crumble bacon on top and serve.
Oven Roasted Cauliflower and Broccoli With Bacon


Ingredients:
cauliflower, broccoli, bacon, olive oil, kosher salt, fresh ground black pepper, garlic powder, onion powder, parmesan cheese, sharp cheddar cheese

Directions:
Preheat oven to 400°F.
Slice cauliflower and broccoli into florets and put in a single layer in an oven-proof baking dish.
Drizzle with olive oil and toss with the precooked bacon and spices.
Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the vegetables are lightly brown. Test to see if done. Fork tines should be able to easily pierce the cauliflower and broccoli.
Remove from oven and if desired sprinkle generously with Parmesan cheese and panko bread crumbs.
Serve immediately.
London Broil ( Broiled Flank Steak)


Ingredients:
lemon juice, parsley, garlic, salt, pepper

Directions:
Mix marinade ingredients together.
Put steak in shallow dish in which it can lie flat. Pour marinade over and refrigerate 2 hours.
Broil 4 inches from broiler for 15 minutes. Turn, brush with marinade and broil 5 more minutes.
Slice very thinly across the grain.
Turkey and Cranberry Sandwich


Ingredients:
Bisquick baking mix, dried sweetened cranberries, milk, prepared mustard, egg, swiss cheese

Directions:
Heat oven to 350'. Spray bottom and sides of square baking dish 8x8x2" with cooking spray.
Stir bisquick mix, cranberries, milk, mustard and egg until blended. Pour half of the batter into the baking dish. Top with half of the turkey; sprinkle with 1/2 cup of the cheese to within 1/4 inch of edges of baking dish. Top with remaining turkey. Pour remaining batter over turkey.
Bake uncovered 45 to 50 minutes or until golden brown and set. Sprinkle qith remaining 1/2 cup of cheese. Let stand 5 minutes before cutting.
Happy Puppy Peanut Butter Treats


Ingredients:
whole wheat flour, skim milk, peanut butter, baking powder

Directions:
note to make wheat free use garbanzo flour instead of whole wheat.
Mix all ingredients well to make a thick dough, knead a few times.  Roll out onto a floured surfaced to about 1/4-1/2 inch thickness and use cookie cutters to make shapes.
Place on lightly greased cookie sheet and bake at 350 degrees fahrenheit for 20 minutes.  Let sit in oven to cool, this will make them crunchy, let cool out of oven makes them a little softer.
I recommend storing them in the fridge during the hot months and then in a container in the cupboard during the cooler months. Lasts up to 3 weeks.
Mocha Frappuccino


Ingredients:
milk, vanilla extract, sweetened condensed milk, sugar, cocoa powder, cinnamon

Directions:
Place all of the ingredients in the blender. You will need a lot of ice, though I don't know an exact measurement. Just add ice until you think it is the perfect consistency.
Blend until desired consistency.
Pour into pitcher and stir with a spoon.
Pour into glass, top with whipped cream and a sprinkle of cinnamon!
Bacon Wrapped Smokies


Ingredients:
bacon, brown sugar

Directions:
heat oven to 350.
cut bacon into thirds and wrap around weiners; hold in place with toothpick.
pack bottom of a cookie sheet with brown sugar and place weiners on top.
bake for 30 minutes turning once.
Spicy Chickpeas


Ingredients:
chickpeas, extra virgin olive oil, salt, cumin powder, curry powder, black pepper

Directions:
Prepare a vinaigrette by mixing with a fork the olive oil the balsamic vinegar and the spices in a bowl.
Add the chickpeas and keep it cool in a fridge for 30 minutes.
Serve it in small bowls with toothpicks.
Pumpkin Peanut Curry Simmer Sauce


Ingredients:
garlic cloves, gingerroot, red pepper flakes, peanut butter, soy sauce, curry paste, scallions

Directions:
In a large pan (large enough to eventually hold the simmer sauce and the ingredient you will be simmering], heat the oil over medium heat.  Add garlic, ginger, and red pepper flakes and cook for 2 minutes until fragrant.  DO NOT OVERCOOK THE GARLIC.
Add the peanut butter and stir to combine.  Add the soy sauce, pumpkin, and curry paste.  Stir to thoroughly combine.
Once sauce comes together, turn the heat to low.
If you are cooking meat in the simmer sauce, add approximately 1 pound of meat, cut in bite size pieces.  If you are cooking vegetables, have warm vegetables before combining them with the sauce (such as by steaming or microwaving].  If you are using noodles, cook noodles in a separate pan and then add to the sauce.
Sprinkle with scallions and serve.
Easy BBQ Steak & Cheese Pizza


Ingredients:
barbecue sauce, beef steaks, cheese, green pepper, onion

Directions:
Preheat oven to 450°., Spread crust with barbecue sauce., Add steak strips, cheese, pepper and onion to pizza., Place on cookie sheet., Bake for 8-10 minutes or until cheese is melted., Enjoy!
Gooey Butter Bars


Ingredients:
butter, egg, cream cheese, powdered sugar, eggs

Directions:
Spray 13x9 in pan, Preheat oven to 350 degrees (a must, timing is critical].
Mix cake mix, egg and melted butter in a bowl together with a spoon until cake mix is completely moist. Press into bottom of pan.
In another bowl mix cream cheese, the 2 eggs together slowly until it starts to get a little smooth. Then SLOWLY start adding the powder sugar. Mix until smooth and creamy; well blended. Pour over the cake mix crust.
Put in the oven right away after its preheated. Bake at 350 for 30 minutes. Top will be golden brown all over, if not it needs just a few extra minutes until it is evenly golden.
Let cool before you dig in so you don't burn yourselt and to let it completely set up. Once cooled for the most part ENJOY HEAVEN!
Linguini Alfredo


Ingredients:
butter, heavy cream, garlic cloves, romano cheese, dried parsley flakes, dried basil, linguine

Directions:
Cook linguini as directed on box.
While noodles cook heat butter and garlic in small saucepan over medium heat until butter is melted and garlic is browned.
Add cream and heat until bubbling.
Add cheese, parsley, basil, salt and pepper.
Return drained noodles to kettle. Pour sauce over noodles, stirring gently until all are well coated.
Speedy Refried Beans


Ingredients:
olive oil, garlic cloves, kidney bean, cilantro, cumin, chili pepper, tomatoes

Directions:
In a small pot heat oil over med-hi heat. Add garlic and saute for 2 minutes. Add remaining ingredients and simmer over med-lo heat for 15 minutes, stirring regularly.
Give it a whir with an immersion blender to get a good consistency and serve.
Braised Leeks With Mustard Cream


Ingredients:
unsalted butter, unsalted butter, olive oil, leeks, shallots, dry white wine, Dijon mustard, sea salt, fresh ground black pepper

Directions:
Preheat the oven to 200ºC.
Spread the chopped butter and oil over the base of a roasting pan large enough to hold the leeks in one layer.
Add the leeks and roast for 10 minutes.
Remove the leeks from the oven and turn them over in the pan.
Roast for a further 10 minutes.
Remove the leeks from the oven and add the stock.
Roast for another 10 minutes or until the leeks have started to brown slightly and the stock has reduced.
Remove the leeks from the oven and keep warm on the serving dish by covering them with aluminium foil.
MAKING THE MUSTARD CREAM:  Melt the remaining 50g of butter in a small sauté pan over a medium heat.
Add the shallots and sauté for 5 minutes or until softened.
Increase the heat a little, add the wine and slowly bring to the boil.
Simmer until the liquid has reduced by half.
Stir in the cream and simmer gently until the sauce begins to thicken.
Stir in the mustard.
Add half the chives and season to taste with salt and pepper.
Drizzle the leeks with the mustard cream and garnish with the remaining chives.
Serve.
Cap'n Crunch Cod (Fish) Tacos by Food Dudes


Ingredients:
mayonnaise, lime, juice and zest of, honey, cabbage, mango, carrot, cucumber, green onion, cilantro leaf, avocado, garlic cloves, green onion, kosher salt, all-purpose flour, salt, eggs, milk, boneless skinless cod, corn tortillas

Directions:
For slaw, in small bowl, whisk mayo, lime juice and zest, and honey.
In medium bowl, combine slaw or cabbage, mango, carrot, cucumber, onion and cilantro. Toss well. Add mayo mixture. Toss until well-mixed. Refrigerate until ready to use.
For guacamole, in bowl, combine avocado, garlic, onion, lemon, salt and hot sauce. Mash roughly with fork. If needed, place plastic wrap directly on surface and refrigerate for up to several hours until ready to use.
For cod tacos, put flour in shallow bowl. Season with salt and pepper.
In second bowl, whisk eggs and milk.
Put cereal in food processor. Process into fine crumbs. Place in shallow bowl.
Put cod pieces in flour, tossing to coat. Dip in egg mixture, shaking off excess. Put in cereal crumbs; toss until well-coated. Transfer to clean plate.
In large cast-iron skillet, heat 1-inch (2.5-cm] oil over medium-high. Add cod. Cook, turning once, until outside is golden and inside is just cooked through, about 1 to 2 minutes depending on thickness of your pieces. Drain on paper towels.
To assemble tacos, lay each tortilla on plate. Top with small pile slaw, dollop guacamole and about 3 pieces cod.
Lima Beans and Mushrooms


Ingredients:
baby lima beans, garlic, dried basil, chives, butter, fresh mushrooms, salt

Directions:
Cook limas and drain.
Keep warm.
Meanwhile, in a skillet cook garlic, chives and basil in butter for 30 seconds over medium heat.
Add mushrooms and cook 3-4 minutes or until tender.
Stir into limas.
Season to taste.
Lots of Veggies Crock Pot Chicken Soup


Ingredients:
potato, carrot, celery, onion, frozen spinach, chicken bouillon cubes, water, basil, black pepper, salt, seasoning salt, garlic cloves

Directions:
Place chicken in crock pot, followed by potatoes, then all other vegetables., Add bouillon cubes and water and stir well., Sprinkle with all spices and garlic., Stir thoroughly., Cook on low for 5-7 hours.
Justine's Artichoke Chicken Spinach Dip
Category: appetizers-and-snacks
By JustineCosley

I first tasted this variation of the regular artichoke spinach dip at a local restaurant and have been trying to perfect it for over a year.  I've finally done it and would like to share it with you.

Ingredients:
1 (10 ounce) box frozen chopped spinach, thawed and drained
1 (13.75 ounce) can  artichoke hearts, drained
1 (12.5 fl oz) can chunk chicken, drained
1 cup mayonnaise
2 cups shredded mozzarella cheese
2 cloves garlic, crushed
1 teaspoon liquid smoke flavoring

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine the spinach, artichokes, chicken, mayonnaise, cheese, garlic, and liquid smoke in a large bowl; mix well. Spoon mixture into a glass baking dish. Bake in preheated oven until the edges turn golden brown, about 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 384
Fat: 30.6 g
Saturated fat: 7.2 g
Carbohydrates: 8.6 g
Sugars: 0.9 g
Dietary fiber: 2.8 g
Protein: 19.7 g
Cholesterol: 55.7 mg
Sodium: 873.9 mg
Canadian Maple Rice Pudding
Category: desserts
By Victoria

I took a few ideas a created my own rice pudding recipe. My family loves it (me particularly), and it is quick and easy to make.

Ingredients:
¾ cup uncooked short-grain white rice
1 ½ cups water
2 cups 2% milk
1 teaspoon maple flavored extract
½ cup white sugar
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 pinch ground cloves
1 tablespoon butter

Directions:
Combine the rice and water in a saucepan over medium heat. Bring to a boil, and let simmer over low heat for 20 minutes, or until all of the water has been absorbed. Stir in 1 3/4 cups of the milk, sugar and maple flavoring, bring to a boil, and let simmer over medium heat until thick and creamy, about 15 minutes. Stir in the remaining milk, nutmeg, cinnamon, cloves and butter. Cook stirring over low heat for another 5 minutes. Pour into a casserole dish, or serving bowls, and let stand for 5 minutes before serving. This can be served cold also.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 5 servings

Calories: 259.2
Fat: 4.5 g
Saturated fat: 2.8 g
Carbohydrates: 48.9 g
Sugars: 24.9 g
Dietary fiber: 1.1 g
Protein: 5.2 g
Cholesterol: 13.9 mg
Sodium: 57.3 mg
Crazy Mary's Chili


Ingredients:
chili powder, pepper, butter, margarine, onion, celery, crushed tomatoes, diced tomatoes in tomato puree, water, sugar, Worcestershire sauce, canned kidney beans, cheddar cheese, sour cream, ground beef

Directions:
Combine chili powder, salt and pepper in cup; set aside.
Melt butter in large saucepan over medium heat.
Add mushrooms, onion and celery and cook, stirring occasionally, until onion is transparent (about 10 minutes].
Add ground beef and about 1/4 of chili powder mixture.
Cook, breaking up meat with fork, until browned.
Stir in remaining chili powder mixture, tomatoes, water, sugar, and Worcestershire sauce.
Cover partially and simmer 15 minutes.
Add beans and simmer 10 more minutes.
Ladle chili into broiler proof serving bowls.
Sprinkle each serving with about 2 tbsp shredded Cheddar cheese.
Broil until cheese melts.
Top each with dollop of sour cream (optional].
Serve immediately.
Mango Salsa Salmon
Category: main-dish
By KASIAN

This is a delicious and colorful recipe! It's very easy to make and has a nice sweet flavor.

Ingredients:
4 (6 ounce) salmon steaks
3 tablespoons olive oil
1 large red onion, diced
2 cloves garlic, peeled and minced
2  tomatoes, diced
1 sprig fresh cilantro, chopped
2  mangos - peeled, seeded, and diced

Directions:
Preheat the oven broiler. Line a broiler pan with foil. Broil salmon steaks on the prepared pan 12 minutes, or until easily flaked with a fork. Heat olive oil in a medium saucepan over medium heat, and saute onion until tender. Stir in garlic, tomatoes, and cilantro. Cook until heated through, 1 to 2 minutes, and remove from heat. Mix in the mangos. Serve over the salmon steaks.

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

Calories: 492.7
Fat: 28.8 g
Saturated fat: 5.2 g
Carbohydrates: 24 g
Sugars: 18.5 g
Dietary fiber: 3.3 g
Protein: 35 g
Cholesterol: 99.1 mg
Sodium: 106.5 mg
American Potato Salad
Category: salad
By JOSLYN

Just a good old fashioned, down home potato salad recipe that brings back memories of picnics in the park and family gatherings. Wonderful as it is or make it your own by adding additional ingredients of your choice.

Ingredients:
5 pounds red potatoes
6  eggs
2 cups mayonnaise
1  onion, diced
2  green onions, thinly sliced
1 small green bell pepper, seeded and diced
3 stalks celery, thinly sliced
2 teaspoons salt
1 teaspoon ground black pepper

Directions:
Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.

Prep time: 30 mins
Cook time: 30 mins
Total time: 3 hrs
Yields: 12 to 15 servings

Calories: 328.8
Fat: 15.9 g
Saturated fat: 2.8 g
Carbohydrates: 41.4 g
Sugars: 5.3 g
Dietary fiber: 3.7 g
Protein: 7.4 g
Cholesterol: 103.2 mg
Sodium: 721.4 mg
Irish Chicken and Dumplings
Category: soups-stews-and-chili
By CLAIRELLEN

This is our family's very favorite comfort food.

Ingredients:
2 (10.75 ounce) cans  condensed cream of chicken soup
3 cups water
1 cup chopped celery
2  onions, quartered
1 teaspoon salt
½ teaspoon poultry seasoning
½ teaspoon ground black pepper
4  skinless, boneless chicken breast halves
5  carrots, sliced
1 (10 ounce) package frozen green peas
4  potatoes, quartered
3 cups baking mix
1 ⅓ cups milk

Directions:
In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours. Add potatoes and carrots; cover and cook another 30 minutes. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Yields: 6 servings

Calories: 595.2
Fat: 9.2 g
Saturated fat: 2.7 g
Carbohydrates: 94.4 g
Sugars: 13.8 g
Dietary fiber: 7.8 g
Protein: 33.9 g
Cholesterol: 58.1 mg
Sodium: 2401.8 mg
Berry Medley Smoothie


Ingredients:
frozen mixed berries, low-fat vanilla yogurt, banana

Directions:
Add the crushed ice and berries to the blender or food processor and pulse a couple of times.
Add Banana, yogurt and pineapple juice.
Cover and blend until smooth.
Pour into tall glasses.
Enjoy!
Pork Chops in Peach and Ginger Sauce


Ingredients:
fresh ginger, red wine vinegar, Worcestershire sauce

Directions:
Grease a shallow baking dish large enough to hold the chops., Season the chops with salt and pepper., In a bowl stir together the jam, ginger, wine vinegar, and Worcestershire sauce., Pour this mixture over the chops and let them marinate for 1 hour., During this time, turn them once and spoon the sauce over the top., Cover the baking dish and bake the chops, in marinade for 25 minutes.
Best Chicken Tagine


Ingredients:
olive oil, onion, garlic cloves, gingerroot, paprika, turmeric, ground coriander, ground cumin, cayenne pepper, ground cinnamon, water, chickpeas, diced tomatoes, honey, skinless chicken thighs, sesame seeds, coriander leaves, couscous

Directions:
Heat oil in heavy large pot over medium heat.
Brown chicken and remove.
Add onion, garlic, and ginger to the pot. Cover and cook until onion is tender, stirring often, about 5 minutes.
Add paprika, turmeric, ground coriander, ground cumin, cayenne pepper and cinnamon and stir 1 minute to lightly 'toast' the spices.
Stir in 2 cups water, chickpeas, tomatoes with juices, honey and coriander roots. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
Sprinkle chicken with salt and pepper; add to pot. Cover and simmer for about 50 minutes - or until the chicken is cooked and tender.
Add more water to cover the chicken if liquid has evaporated.
When the chicken is almost ready, begin to prepare the cous-cous as per packet instructions. Add the chicken stock powder to the cous cous.  When the cous cous has absorbed the liquid, add the almonds and stir through.
If using drumsticks, remove the drumsticks and strip the meat from the bones.  Return the meat back to the mixture and mix through.
Stir sesame seeds through.
Serve on a bed of cous cous, garnished with coriander leaves.
Chili Colorado (The Real Thing, Lol No Wimps Need Apply!)


Ingredients:
beef, flour, olive oil, garlic cloves, Mexican oregano, pico de gallo, red chili sauce

Directions:
Brown the floured beef cubes in the oil.  Adding more oil as necessary.  Place in an large oven safe casserole.
Mix in the garlic, oregano, and pico de gallo.
Cover with the red chili and enchiladas sauces.
Taste for seasoning.
Bring to a boil on the stove.
Place in a pre-heated 425 degree oven cook until the sauce is reduced by half or until tender.
Serve with rice.
Two Tomato Gratin


Ingredients:
green tomatoes, tomatoes, red onion, garlic cloves, mozzarella cheese, provolone cheese, parmesan cheese, basil leaves, olive oil

Directions:
Preheat oven to 375°F.
Set Provolone and Parmesan cheeses aside and reserve for later.
In an 8x8 inch square baking dish, make alternate layers of red and green tomatoes with onion, garlic slices, basil, and toasted rectangles of bread, and placing shredded mozzarella on the first layer.
Drizzle each layer with olive oil and balsamic vinegar, and season to taste with salt and pepper.
Cover dish with foil and bake for 30 minutes.
Uncover dish and place Provolone and Parmesan cheeses on top.
Return to oven and bake for 25-30 minutes more or until cheese is golden.
Potato Soup With Broccoli


Ingredients:
bacon, flour, head of broccoli, yellow onion, celery, garlic cloves, 2% low-fat milk, sour cream, cream cheese, Dijon mustard, fresh parsley, parmesan cheese, potatoes, salt

Directions:
Preheat oven to 350.
Bake the potatoes for 1 hour or until done. Remove the skin from the potatoes (optional] and cut into large chucks.
In a heavy skillet fry the bacon, once cooked remove from skillet, crumble and keep warm. In the left over bacon grease sauté the broccoli, onion, garlic, celery and garlic; continue to sauté until the chopped onion is soft and the broccoli is a brighter green but still crisp.
Transfer the sauté veggies and any excess grease into a medium pot and stir in flour until all the grease has been absorbed by flour. Over medium-low heat, whisk in the chicken stock, milk and sour cream. Once the liquid is warm stir in the cream cheese, dijon, parsley and parmesan; continue to stir until cream cheese has melted, about 5 minutes. Stir in the potatoes along with salt, pepper and any dried herbs you'd like. Once everything is well combined remove from heat and ladle the soup into individual bowls and top with crumbled bacon.