xiaoxl/recipe_data huggingface dataset:
Turkey Thigh Cacciatore


Ingredients:
Rotel tomatoes & chilies, white wine, onion, mushroom, stuffed green olive, celery seed, thyme, bay leaf, white sugar

Directions:
Season thighs with salt and pepper., Place into crockpot., Top with all other ingredients., Cook on low for 7 1/2 hours., Carefully remove thighs from pot and shred meat from the bones., Place meat on piping hot rice, top with sauce.
Glazed Carrots
Category: side-dish
By Tricia McTamaney

Simple dish with tender carrots with a buttery glaze and a mild sweetness.

Ingredients:
2 pounds carrots, peeled and cut into sticks
¼ cup butter
¼ cup packed brown sugar
¼ teaspoon salt
⅛ teaspoon ground white pepper

Directions:
Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl. Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 123.6
Fat: 6 g
Saturated fat: 3.7 g
Carbohydrates: 17.6 g
Sugars: 12.1 g
Dietary fiber: 3.2 g
Protein: 1.1 g
Cholesterol: 15.3 mg
Sodium: 193.8 mg
Spinach Cheese Kugel


Ingredients:
eggs, sour cream, frozen chopped spinach, cheddar cheese

Directions:
Cook noodles according to package directions.
Meanwhile beat eggs and add sour cream, onion soup mix, and drained spinach.  Beat together.
Drain noodles, add egg mixture to noodles and mill well.
Pour into 9" x 13" casserole, and sprinkle cheese on top.
Bake at 350 degrees for one hour.  Allow to set 10 minutes before cutting.
Mix-Easy Chocolate Cake


Ingredients:
water, sugar, egg, all-purpose flour, salt, baking soda, vanilla

Directions:
Heat oil and chocolate in 8" square cake pan, in 350F oven for about 4 minutes.
Add water, sugar, egg, flour, salt, baking soda and vanilla.
Beat with fork until smooth, about 2 minutes.
Spread evenly in pan.
Sprinkle with chocolate chips and nuts.
Bake at 350F for 40 minutes, or until cake tester inserted in center comes out clean.
Cool.
Pumpkin Overnight Oats


Ingredients:
canned pumpkin, old fashioned oats, pumpkin pie spice, cinnamon, brown sugar, milk

Directions:
Mix all ingredients well in small container., Refrigerate overnight.  Enjoy in the morning!
Garlic Mushroom Rib Eyes


Ingredients:
pepper, salt, butter, garlic cloves, fresh mushrooms, beef broth

Directions:
Sprinkle steaks with pepper and salt. In a large skillet, melt 1 tablespoon butter. Cook the steaks for 2 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145*; medium, 160*; well done, 170*] Remove and keep warm.
In the same skillet, cook the garlic in 1 tablespoon butter for 2 minutes. Remove garlic and set aside. Add mushrooms and remaining butter to skillet; saute for 5 minutes. Stir in broth. Bring to a boil; cook and stir over high heat until liquid is absorbed. Add reserved garlic. Serve over steaks.
Super BLT
Category: meat-and-poultry
By Lisabeth

This is a new twist on an old favorite.  Serve with chips or fresh fruit.

Ingredients:
8 slices bacon
8 slices bread, toasted
¼ cup guacamole
¼ cup cream cheese
4  lettuce leaves
4 slices tomato

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Spread the guacamole on 4 slices of toasted bread and the cream cheese on the remaining 4 slices.  Arrange a lettuce leaf, tomato slice, and two pieces of bacon on top of 4 slices of bread and top with the remaining slices.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 sandwiches

Calories: 306.4
Fat: 15.9 g
Saturated fat: 6.3 g
Carbohydrates: 28.5 g
Sugars: 3.2 g
Dietary fiber: 2.2 g
Protein: 12.3 g
Cholesterol: 36 mg
Sodium: 809.2 mg
Spicy Ground Beef Cabbage Wraps with Peanut Sauce
Category: appetizers-and-snacks
By lutzflcat

We're always looking for quick and easy but tasty meals, and this is one of them. It has layers of interesting flavor, a little pop of spiciness, and a bit of an Asian twist. This will make 12 appetizers or 6 main servings.

Ingredients:
6 tablespoons creamy peanut butter
3 tablespoons low-sodium soy sauce
2 teaspoons sambal oelek (chile paste), or more to taste
2 teaspoons rice vinegar
1 teaspoon grated ginger root
1 clove garlic, grated
¼ teaspoon red pepper flakes
¼ cup water, or more as needed
1 pound lean ground beef
3  green onions, thinly sliced
1 large clove garlic, finely minced
1 tablespoon rice vinegar
2 teaspoons sambal oelek, or more to taste
½ teaspoon ground cardamom
½ teaspoon finely minced ginger root
½ teaspoon ground cinnamon
salt and freshly ground black pepper to taste
12 leaves Napa cabbage
12  fresh lime wedges  (Optional)
⅓ cup chopped peanuts

Directions:
Whisk peanut butter, soy sauce, sambal oelek, rice vinegar, ginger, garlic, and red pepper flakes for sauce together in a small bowl. Whisk in small amount of water slowly until well combined and you reach your desired consistency. Set aside. Heat a medium skillet over medium heat. Brown the ground beef, green onions, and garlic for about 5 minutes. Stir in rice vinegar, sambal oelek, cardamom, ginger, cinnamon, salt, and pepper. Reduce heat and simmer for 2 to 3 minutes. Divide the ground beef mixture evenly among the 12 cabbage leaves. Top each with a dollop of the peanut sauce, a squeeze of a lime wedge, and sprinkle with peanuts. Fold up the sides of the leaves and serve.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 12 wraps

Calories: 174.7
Fat: 11 g
Saturated fat: 3 g
Carbohydrates: 11.8 g
Sugars: 2.6 g
Dietary fiber: 3.2 g
Protein: 11.3 g
Cholesterol: 24.8 mg
Sodium: 218.1 mg
Black Bean Sunshine Pasta Salad


Ingredients:
tri-color spiral pasta, pineapple chunks in juice, black beans, red bell pepper, green onion, oranges, wine vinegar, honey, dried basil, orange zest, garlic powder

Directions:
Cook pasta according to package directions for the minimum cooking time.
Place peas and carrots in a colander.
When pasta is done, pour into the colander over peas and carrots.  ( the hot water will cook the vegetables slightly.]  Drain and place in a large bowl.
Add pineapple , beans, bell pepper, onions, and orange sections.  Toss to combine.
Combine  reserved pineapple juice and remaining ingredients.  Mix well. Taste to adjust vinegar and salt and pepper.  Pour over pasta mixture.  Mix gently until well combined.
Cover with plastic wrap and chill  overnight (8 hours].  Mix a few times while chilling.
Chocolate Power Balls


Ingredients:
chickpeas, stevia

Directions:
In food processor or blender, puree chickpeas, almond milk, protein powder and stevia.
Process to form a dough ball.
Fold in chocolate chunks, then roll into 1-inch balls. Bake at 350 for 12-15 minutes.
Baby Potatoes With Creamy Goat Cheese and Fine Herbs


Ingredients:
dry white vermouth, water, fresh parsley, fresh tarragon, lemon zest, salt, extra virgin olive oil, creme fraiche, sour cream, fresh parsley, fresh tarragon, fresh chives, fresh chervil, dill

Directions:
Preheat oven to 425.
In a medium saucepan combine vermouth, water, parsley, tarragon, lemon zest and salt.  Set aside.
Cut potatoes in half horizontally.  Slice a small portion of the rounds off, so potatoes stand alone.  Add the halved potatoes to the saucepan.  Bring to a boil over medium heat; adjust heat to maintain a gentle simmer and cook until fork tender, about 8 minute  Set aside to cool in the liquid for 5 minute.
Drain potatoes, reserving 2 tsp of the cooking liquid.  Discared the herbs and lemon zest.  With a small spoon or melon baller, scoop out a little of each potato to make a little "bowl" for the cheese.
Toss the potatoes in the oil in a small bowl and stand them up on a baking sheet.  Bake until lightly browned, about 15 minutes.
Meanwhile, make the filling:  In a medium bow, cream the cheese with the creme fraiche and the 2 tsp reserved cooking liquid.  Fold in the minced herbs, season with pepper to taste.
Remove the potatoes form the oven and let cool slightly.  While the potatoes are still warm, spoon a dollop of the cheese mix into each potato.  Set the potatoes on a platter an top with the chive segments to garnish.
Peas and Pajamas


Ingredients:
butter, margarine, olive oil, garlic cloves, gem lettuce, vegetable bouillon cubes, chicken bouillon cube, water

Directions:
Heat the butter and oil in a pan and add the garlic.  Sauté for a couple of minutes on a medium heat.
Add the frozen peas stock cube, little gem lettuce and water.  Bring to the boil and simmer until the water is reduce into a thin sauce of some kind.
Eat on their own hiding in a darken room away from naughty husband who will steal my comfort food, or share with mash and chicken or veggie roasts.
Skinnier Chicken Stroganoff


Ingredients:
boneless skinless chicken breast, mushrooms, onion, garlic clove, low-fat sour cream, flour, salt, black pepper, fat-free chicken broth, parsley

Directions:
Fry bacon; crumble and set aside.  ( I layer the slices with paper towels and microwave a couple of minutes until crisp].
Cook noodles according to package directions.  Drain and keep warm. (or to save time - multitask by cooking the noodles as you finish off the remaining steps.].
Heat oil in a skillet over medium-high heat.  Add chicken; cook and stir till chicken is no longer pink, about 5 minutes.  Remove from skillet.
Reduce heat to medium; add mushrooms, onion and garlic.  Cook and stir 3 minutes. (Pour off excess liquid if needed].
Return chicken and crumbled bacon to skillet.
Mix together sour cream, flour, salt and pepper. Whisk in the broth until sauce is smooth.
Stir sauce into chicken mixture, briefly bring to a boil then reduce heat & simmer for 2 minutes.
Adjust salt and pepper as needed, stir in the parsley and serve over noodles.
Salmon With Tomatoes and Cucumbers


Ingredients:
salmon fillets, cucumbers, tomatoes, white wine, dill, shallot, salt, pepper

Directions:
To make lemon infused olive oil: combine extra virgin olive oil with lemon rind (use a vegetable peeler using the outside of the lemon - no pith] and let sit overnight.
Preheat oven to 425-degrees F.
Season salmon with salt and pepper.
Cut parchment into 8"x11" pieces.
Put salmon with vegetables on center of parchment, add olive oil and wine. Then top with dill, shallot and salt and pepper.
Fold parchment over salmon, making packages (papillotes], securing edges well. Place on cookie sheet.
Bake in preheated oven for 9 - 10 minutes.
Delicious Do Ahead Mashed Potato Casserole


Ingredients:
baking potatoes, cream cheese, sour cream, chives, paprika, butter

Directions:
Combine all the ingredients, except paprika and butter., Beat until fluffy., Place in a greased casserole dish., Top with butter and sprinkle with paprika and refrigerate until ready to bake., Bake at 350 degrees for 25-30 minutes.
Rice Pilaf With Garlic and Onions


Ingredients:
onion, olive oil, garlic cloves, basmati rice, chicken broth, salt, black pepper, fresh parsley

Directions:
Preheat oven to 350°F Heat oil in an oven-proof saucepan, saute' onion for about 5 minutes.
Add garlic, rice, and vermicelli. Saute 2 minutes, stirring constantly.
Stir in broth, salt and pepper. Bake uncoered at 350 for 30 minutes. Let stand 5 minutes. Stir in fresh parsley and serve.
Low Carb Mock Cinnabon


Ingredients:
2% fat cottage cheese, liquid sugar substitute, ground cinnamon, baking powder, heavy cream, egg, pecans

Directions:
Preheat the oven to 350°F Spray two ramekins with cooking spray.
Spoon the cottage cheese into a small bowl, add the liquid sugar & cinnamon. Using the back of a spoon mash the cheese chunks until almost smooth.
Stir in the egg, baking powder, & cream then add the chopped pecans. Pour the mixture into the ramekins then place them on a baking sheet. (So they don't spill.].
Bake for 25 minutes or until the middle is done. Cool slightly before eating.
Note: The liquid sugar substitute is 1 drop per serving. If using the one that is 2 drops per serving cut the amount in half.
East Indian Spilt Pea Pilaf


Ingredients:
water, onion, canola oil, bay leaf, ground cinnamon, ground cumin, salt, ground cloves, ground turmeric, long grain rice, chicken broth

Directions:
Combine peas and 4 cups water in a large saucepan and bring to a boil.
Reduce heat and simmer uncovered until peas are tender, about 35 minutes.
Meanwhile chop onion.
Heat oil in a large nonstick skillet and saute bay leaf until golden, about 3 minutes.
Add onion and saute until tender.
Meanwhile drain peas and keep warm.
Add the seasonings (cinnamon-turmeric] to the onions and saute an additional 30 seconds.
Add the rice and cook while stirring for 3 minutes.
Add the broth and remaining 3/4 cup of water and bring to a boil.
Reduce heat, cover and simmer until rice is tender, about 20 minutes.
Add peas and heat through.
Remove bay leaf before serving.
Cassata Cake


Ingredients:
whole milk ricotta cheese, confectioners' sugar, ground cinnamon, vanilla extract, cake flour, baking powder, salt, eggs, cold water, white sugar, vanilla extract, cream of tartar, white sugar, water, light rum, unflavored gelatin, water, heavy cream, confectioners' sugar

Directions:
Line a fine-mesh strainer with a double layer of wet cheesecloth. Put the ricotta in a strainer and set it over a bowl. Fold the cheesecloth over the top of the ricotta. Refrigerate for at least 4 hours, up to overnight. Discard the whey which collects in the bowl.
In a stand mixer outfitted with the paddle attachment, beat the confectioners' sugar, cinnamon, vanilla and chocolate chips into the thickened ricotta on low speed until well combined. Transfer to a bowl, cover with plastic wrap and chill until needed.
Preheat the oven to 325°F Grease and flour two 9" cake pans.
Sift together the flour, baking powder and salt; set aside.
Separate the eggs and set the whites aside. In the bowl of the stand mixer, beat the yolks until very thick and pale yellow, about 4 minutes. Gradually add the cold water, then the sugar. Beat well until sugar is dissolved. Add vanilla extract, then slowly add the sifted flour.
Beat the egg whites with the cream of tartar until stiff peaks form. Fold the whites into the batter carefully. Divide batter evenly between the prepared cake pans.
Bake in preheated oven 25 minutes or until a cake tester comes out clean. Cool in pans 10 minutes, then turn out onto a rack and cool completely.
Place the remaining sugar and water in a small saucepan. Bring to a boil over medium heat, then simmer until sugar is completely dissolved. Cool to room temperature, then stir in the rum.
Split the cake layers horizontally, to make 4 thin layers. Place one layer on a cake board or plate and drizzle or brush with rum syrup. Top with 1 to 1 1/2 cups of the filling. Place another cake layer on top, and repeat until all four layers have been placed.
In a microwave-safe bowl, sprinkle gelatin over cold water and let stand five minutes. Microwave in 10 second intervals until gelatin is just dissolved, stirring after each interval. If it boils, throw it out and start over.
Whip cream with confectioners' sugar until soft peaks form. Add melted gelatin and whip until stiff peaks form.
Spread frosting over top and sides of cake. Press sliced almonds all around the sides of the cake.
Primal Pumpkin Pie Squares


Ingredients:
almond butter, pumpkin, coconut oil, eggs, maple syrup, honey, pure vanilla extract, cinnamon, nutmeg, ground cloves, baking soda, unsweetened dried shredded coconut

Directions:
Melt coconut oil and almond butter briefly in microwave (just enough to thin it out, but not make it hot].
Combine above with pumpkin purée. Add in beaten eggs, maple syrup and vanilla/almond extract.
Stir in almond flour, coconut, spices and soda.
Fold in chocolate chips.
Spread batter into a greased 9x9 square pan.
Bake at 350F for 30 minutes. Adjust cooking times to your own texture preferences (less time for gooey squares, more time for ones that are more set].
Cool for 5-10 minutes. Cut into squares and enjoy! Delicious served warm.
Homemade Root Beer Float


Ingredients:
carbonated water, sugar, vanilla ice cream

Directions:
Combine the carbonated water, sugar and root beer concentrate in an extra-large bowl or punch bowl - something that is food-safe and won't break when the dry ice is added. Don't cover with a lid. Gently stir until the sugar is dissolved. Add the dry ice to the mixture in a well-ventilated area. The mixture will start to bubble. Let the mixture sit for 15 minutes to fully carbonate.
Ladle some of the root beer into a glass. Top with desired amount of vanilla ice cream.
Transylvanian Goulash


Ingredients:
sauerkraut, butter, onion, sweet paprika, chicken broth, boneless pork shoulder, caraway seeds, tomato puree, sour cream, heavy cream, flour

Directions:
Wash the sauerkraut under cold running water then soak in cold water for 20 minutes to reduce its sourness.  Strain well, pressing out all the water.
Melt the butter in a 5-quart casserole and add the onions.  Cook over medium heat, stirring occasionally until lightly coloured, 6 to 8 minutes.
Add the garlic, season with salt and cook a minute or two longer.
Stir in the paprika, pour in 1/2 cup of broth and bring to boil.
Add the pork cubes.
Spread the sauerkraut over the pork and sprinkle with carraway seeds.
In a small bowl combine the tomato puree and the rest of the broth and pour the mixture over the sauerkraut.
Bring the liquid to a boil once more, then reduce heat to its lowest point. Season with a pinch of salt, cover casserole and simmer for 1 hour.
Check occasionally to make sure that the liquid has not cooked away.  Add a little stock or water if required.
When the pork is tender, combine the creams in a mixing bowl and beat the flour into the cream with a whisk.  Carefully stir the mixture into the casserole.  Simmer for 10 minutes longer and season with salt to taste.
Serve in large wide bowls accompanied by a side of sour cream.
Ham,  Green Beans and Potatoes (Crock Pot)


Ingredients:
ham, new potatoes

Directions:
very simple and easy complete meal!
Add your ham cubed to your preference, canned green beans add juice from at least one can, add canned whole potatoes add juice from at least one can.
add to crock pot cook on slow for at least 6 hours and you have a quick and complete meal.
this recipe should serve 4-6 people.
I add a little vinegar to my own bowl myself, try it you may love it I DO!
Berry Boy Bait


Ingredients:
unbleached all-purpose flour, unbleached all-purpose flour, baking powder, table salt, unsalted butter, granulated sugar, eggs, raspberries, blackberry, mixed spice

Directions:
Preheat oven to 350 degrees. Grease and flour a 13 by 9-inch baking pan.
Whisk 2 cups of the flour, the baking powder, and salt together in a medium bowl. With an electric mixer, beat the butter and sugars on medium-high speed until fluffy, about 2 minutes. Add the eggs, one at a time, beating until just incorporated. Reduce the speed to medium and beat in one-third of the flour mixture until incorporated; beat in one-half of the milk. Beat in half of the remaining flour mixture, then the remaining 1/2 cup of milk, and finally the remaining flour mixture. Toss 1/2 cup of the berries in a small bowl with the remaining 1 teaspoon of flour. Using a rubber spatula, gently fold in the blueberries. Spread the batter into the prepared pan.
Scatter 1/2 cup of the berries over the top of the batter. Stir the sugar and spice together in a small bowl and sprinkle over the batter. Bake until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool in the pan for 20 minutes, then turn out and place on a serving platter (topping side up].
Serve warm or at room temperature. (The cake can be stored in an airtight container at room temp for up to 3 days.].
Baked  Rice


Ingredients:
water, long grain rice, butter, onion

Directions:
Preheat oven to 350 degrees., In a greased casserole dish, add in all ingredients., Cover with a lid and bake for 30 minutes. Enjoy.
Giant Chocolate Chip Cookie
Category: desserts
By Barb

A giant chocolate chip cookie, baked in a pizza pan.

Ingredients:
1 cup butter, softened
¾ cup white sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2  eggs
2 ¼ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups semisweet chocolate chips
1 cup chopped walnuts

Directions:
In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy.  Add eggs, one at a time, beating well. Gradually add flour, salt, and baking soda, beating until well blended.  Stir in chocolate chips and nuts. Spread in greased 14 inch round pizza pan.  Bake at 375 degrees F (190 degrees C) for 20-25 minutes.  Cool cookie in pan on a cooling rack.  Decorate as desired.

Yields: 1 (14") cookie

Calories: 399.3
Fat: 23.4 g
Saturated fat: 11.7 g
Carbohydrates: 47.2 g
Sugars: 31.1 g
Dietary fiber: 2.2 g
Protein: 4.7 g
Cholesterol: 53.8 mg
Sodium: 320.2 mg
Arica's Green Beans and Feta
Category: side-dish
By Nicole 

Fresh side dish with feta cheese as an accent flavor.

Ingredients:
2 teaspoons olive oil, or as needed
1  red bell pepper, chopped
1 tablespoon minced garlic, or to taste
salt and ground black pepper to taste
1 pound green beans, cut into 1-inch pieces
¼ cup white wine
¼ cup crumbled feta cheese

Directions:
Heat olive oil in a skillet over medium heat. Stir red bell pepper and garlic into hot oil; season with salt and black pepper. Cook and stir until the bell pepper is tender, 5 to 7 minutes. Stir green beans with the red bell pepper. Pour white wine over the green bean mixture. Place a cover on the skillet and cook until the green beans are tender, about 10 minutes. Stir the green bean mixture. Sprinkle feta cheese over the mixture. Replace cover and continue cooking until the feta softens, about 3 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 106.1
Fat: 4.6 g
Saturated fat: 1.8 g
Carbohydrates: 11.4 g
Sugars: 3.3 g
Dietary fiber: 4.5 g
Protein: 3.8 g
Cholesterol: 8.3 mg
Sodium: 152.6 mg