xiaoxl/recipe_data huggingface dataset:
Fluffy Gluten Free Cornbread
Category: bread
By Jenny Wells

This recipe raises well and yields a light and fluffy gluten free, dairy free cornbread. Cornbread is light and fluffy, but somewhat crumbly.  Letting cool for 5-10 minutes before serving helps with crumble.

Ingredients:
2  eggs, lightly beaten
1 ½ cups lukewarm water
¼ cup vegetable oil
1 ½ cups fine cornmeal
1 cup millet flour
1 cup rice flour
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon salt

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x9 inch baking pan. Whisk together the eggs, water, and vegetable oil in a bowl until evenly blended; set aside. Stir together the cornmeal, millet flour, rice flour, sugar, baking powder and salt in a separate large bowl, and make a well in the center. Pour the liquid mixture into the well and stir just until combined. Pour the batter into the prepared baking pan and bake in the preheated oven until golden and the top springs back when lightly pressed, about 20 minutes.

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

Calories: 223.8
Fat: 6.4 g
Saturated fat: 1.1 g
Carbohydrates: 37.3 g
Sugars: 4.5 g
Dietary fiber: 2 g
Protein: 4.4 g
Cholesterol: 31 mg
Sodium: 291.5 mg
Spindletop


Ingredients:
Amaretto, triple sec, ground cinnamon

Directions:
"Combine liqueurs with coffee, top with whipped cream and a sprinkle of cinnamon to serve."
Turkey Slices With Curry Cream Sauce


Ingredients:
turkey tenderloins, butter, margarine, all-purpose flour, chicken broth, milk, half-and-half cream, curry powder, cumin, cinnamon, turmeric, lemon, zest of, cooked rice

Directions:
Place tenderloins in a 13 X 9 inch pan; bake at 400 degrees for 25 to 30 minutes or until cooked through.
Cut turkey into 1/2 inch slices and keep warm.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth; cook one minute, stirring constantly.
Gradually add broth and milk (or cream], cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in spices and lemon rind; Cook one minute longer, stirring constantly.
Place turkey slices on top of hot rice;pour sauce over turkey and serve with your favorite choices of curry condiments.
Zucchini Cornbread Casserole
Category: side-dish
By Diana S.

A delicious and easy to prepare side dish casserole loved by everyone in the family.

Ingredients:
4 cups shredded zucchini
1  onion, chopped
2  eggs, beaten
1 (8.5 ounce) package dry corn muffin mix
½ teaspoon salt
¼ teaspoon ground black pepper
8 ounces Cheddar cheese, shredded

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease a 2 quart casserole dish. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper.  Stir in 4 ounces of the cheese.  Spread this mixture into a greased 2 quart casserole dish;  top with remaining 4 ounces of cheese. Bake in a preheated oven for 60 minutes.

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

Calories: 261.3
Fat: 13.6 g
Saturated fat: 7 g
Carbohydrates: 23.4 g
Sugars: 5.3 g
Dietary fiber: 1.2 g
Protein: 11.9 g
Cholesterol: 77 mg
Sodium: 820.5 mg
Cheddar Tots #SP5


Ingredients:
medium cheddar, cornstarch, sea salt

Directions:
Preheat oven to 425°F.
Place one bag of Simply Potatoes Shredded Hash Browns in a large bowl and defrost in a microwave. stir the potatoes once every minute so that the potatoes thaw evenly. Remove the potatoes from the microwave once they are thawed. Add the cheddar cheese, corn starch, and sea salt. Combine the mixture thoroughly with a fork.
Generously spray a 17 ½ x 13 inches cookie sheet with cooking oil.
Roll the potato mixture with your hands and form small 1 inch logs. Place the logs onto the cookie sheet and repeat until all of the potatoes are gone. Spray the tops of the tater tots with cooking oil and then place in the center of the preheated oven.
Bake for 15 minutes, remove cookie sheet, and flip over all of the tater tots. Return to the oven for an additional 10 minutes. Serve hot.
Orange Pecan Pie


Ingredients:
light corn syrup, sugar, butter, pecans, vanilla extract, eggs, salt

Directions:
Combine all filling ingredients in a medium bowl; mix well.
Pour into pie shell.
Bake in preheated 350F oven for 45 minutes.
Thai Coconut and Mango Ice Cream


Ingredients:
coconut milk, heavy cream, mango puree, coconut, powdered sugar

Directions:
Whip the cream, not too stiff.
Mash or puree the mango, if it is firm.  I can mango and it comes out VERY soft, I did nothing to it, just added with everything else.
Add everything else and mix briefly yet thoroughly.
Pour into your churn or ice cream maker and freeze.
This freezes faster than most ice creams, about 40 minutes or until done.
Eiko's Shoyu Chicken


Ingredients:
chicken, ginger, garlic cloves, sherry wine, water, brown sugar, soy sauce

Directions:
Mix sherry, water, brown sugar and soy sauce.
Heat oil in dutch oven, fry chicken until brown.
Sprinkle ginger and garlic on top of chicken.
Add remaining ingredients.
Cover and cook slowly for 1 hour or until done.
*You could also cook it in the oven @ 325 for 1 hour.
*If you like you can add Tofu or chopped cabbage when adding the ingredients to pot to simmer.
Apple Pie Filling Cake


Ingredients:
brown sugar, butter, pecans

Directions:
Preheat oven to 350 degrees., Lightly grease a 13x9x2-inch baking dish., Spoon apple pie filling into prepared baking dish and sprinkle with brown sugar., Spread dry cake mix over brown sugar and apples., Do not stir., Sprinkle cubed butter over cake mix., Bake for 40 minutes., Remove from oven and sprinkle with pecans., Return to oven and bake for 15 minutes.
Braised Celery With Vermouth-Butter Glaze


Ingredients:
dry vermouth, unsalted butter, salt, celery seed, black pepper, celery, celery leaves, fresh parsley, parmesan cheese

Directions:
Trim celery.  Reserve leaves.  Separate stalks, rinse, and remove outer fibers with a vegetable peeler.  Halve each stalk lengthwise, cut on an angle into 2-inch lengths.
Bring 1 cup water and vermouth, butter, salt, celery seed, pepper, and celery to boil in medium saute pan, covering surface of celery with parchment or waxed paper circle.  (Liquid should come about 3/4 way up the celery pieces].  Reduce heat to simmer; cook until celery is tender, but not mushy, 15-20 minutes.  Remove paper; stir in celery leaves.  Continue to simmer until broth reduces to light glaze, 5-7 minutes.  Sprinkle with parsley, adjust seasonings, and serve.
Glazed celery with parmesan cheese:.
Follow recipe for Braised Celery above, adjusting oven rack to upper middle position and heating broiler.  Transfer glazed celery to ovenproof dish, sprinkle with 1/4 cup Parmesan cheese, and broil until cheese browns, 1-3 minutes.
Linguine and Smoked Chicken With Mustard


Ingredients:
linguine, sour cream, coarse grain mustard, fresh flat-leaf parsley

Directions:
Cook the linguine in a large saucepan of boiling water according to the packet instructions. Drain the pasta, reserving 1/2 cup water in case you need to thin the sauce.
Meanwhile, cut the smoked chicken breasts into thin slices.
Put the sour cream in a skillet and warm it over a low heat until it thins. Do not boil or the sour cream will separate.
Stir in the mustard and chicken and season with salt and freshly ground black pepper.
Toss the linguine into the sauce and mix well. Sprinkle with the parsley and serve immediately.
Strawberry Colada


Ingredients:
golden rum, coconut cream, strawberries, pineapple, strawberry

Directions:
In a blender, mix together the crushed ice, rum, pineapple juice, coconut cream, and hulled strawberries.
Blend until smooth, then, without straining, pour into a chilled highball glass (or 2 lowball glasses].
Dress with the wedge of pineapple and a few strawberries.
Hot Spiced Fruit


Ingredients:
pineapple chunks, orange marmalade, margarine, nutmeg, ground cloves, cinnamon stick

Directions:
Combine the pineapple juice, marmalade and spices in a saucepan., Boil for 2-3 minutes., Reduce the heat and add the margarine and fruit., Simmer for 20 minutes., Remove the cinnamon stick before serving.
Fantastic Crab Dip
Category: appetizers-and-snacks
By Lynn Clarke

This recipe can be served hot or cold with a variety of different crackers or bread. It can be placed in a loaf of hollowed out sourdough bread; the bread can be used for dipping.   Don't heat dip when in the bread; bread will become soggy.  Heat the dip, and then fill bread.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
2  green onions, chopped
6 ounces imitation crabmeat, diced
1 pinch salt
1 pinch ground black pepper

Directions:
In a medium bowl, mix cream cheese until soft and smooth.  Blend in lemon juice, Worcestershire sauce, and salt and pepper.  Mix in garlic, onions, and crab meat.  Store, covered, in refrigerator until ready to use. To serve warm, heat in microwave for 3 to 4 minutes.

Prep time: 15 mins
Cook time: 4 mins
Total time: 19 mins
Yields: 4 to 6 servings

Calories: 194
Fat: 15.8 g
Saturated fat: 9.9 g
Carbohydrates: 7.6 g
Sugars: 2.5 g
Dietary fiber: 0.4 g
Protein: 6.2 g
Cholesterol: 56.1 mg
Sodium: 431.1 mg
Marvelous Muesli


Ingredients:
rolled oats, water, apples, dried plums, honey, lemon juice, cinnamon

Directions:
In a large mixing bowl, combine all ingredients., Cover and refrigerate overnight to blend flavors., To serve: Spoon into cereal bowl and top with milk or fresh fruit or yogurt., May be stored for 1 week in refrigerator.
Spice-Crusted Salmon With Couscous Salmon


Ingredients:
paprika, salmon fillets, couscous, coriander leaves, lebanese cucumber, tomatoes, radishes, lemon zest, lemon juice, extra virgin olive oil, paprika

Directions:
Preheat barbecue grill to medium.
Put lemon pepper, dried coriander and paprika in a small bowl and mix and then rub the mix over each side of the salmon fillets and set aside.
COUSCOUS SALAD - Put couscous in a small heatproof bowl and heat the orange juice in a small saucepan over a medium heat until hot and then pour over the couscous and stir to combine and then cover the bowl and set aside for 3 to 4 minutes or until the liquid is absorbed and then using a fork, fluff up the grains.
Add fresh coriander, cucumber, tomato, radish and lemon zest.
Put the lemon juice, oil and paprika in a small bowl and whisk to combine and then add lemon juice mixture to the couscous mixture and toss to combine and then set aside.
Spray salmon fillets on each side cooking spray and put on the barbecue and cook on each side for 2 1/2 minutes for medium, or until cooked to your liking and then transfer to a plate, cover loosely with foil and set aside for 2 minutes to rest.
Put a salmon fillet on each plate to serve, accompanied with the couscous salad.
Baked Tortilla Chips
Category: appetizers-and-snacks
By Michele O'Sullivan

Tasty baked tortilla chips you make at home that are much better than store bought chips. Serve with your choice of salsas and garnishes.

Ingredients:
1 (12 ounce) package corn tortillas
1 tablespoon vegetable oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet. In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist. Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips. Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 147.3
Fat: 4.1 g
Saturated fat: 0.4 g
Carbohydrates: 26 g
Sugars: 0.7 g
Dietary fiber: 3.7 g
Protein: 3.3 g
Sodium: 418 mg
Mint Chocolate Brownies


Ingredients:
unsalted butter, sugar, salt, eggs, all-purpose flour

Directions:
Preheat oven to 350°.
Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides; butter foil. Set aside.
Place chocolate and butter in a medium heatproof bowl set over (not in] a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.
Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix].
Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface. Bake until a toothpick inserted in center comes out with moist crumbs attached, 45 to 55 minutes.
Cool completely in pan. Use foil to lift from pan; peel off foil and discard.
Cut into 16 squares.
Emeril's New Orleans Style Jambalaya


Ingredients:
andouille sausage, smoked sausage, chicken breasts, cayenne pepper, onions, green pepper, garlic, long grain rice, bay leaf, green onion, flat leaf parsley

Directions:
Heat oil in Dutch oven over medium heat. Cook sausage 5 minutes and remove from pan.
Add chicken, cayenne pepper, and 1 tablespoons Emeril's essence to pan and cook 5 minutes. Remove from pan.
Add onions, bell peppers, remaining essence and garlic to pan and cook 8-10 minutes, until vegetables are softened. Add rice and cook, stirring 3-5 minutes.
Return sausage and chicken to pan. Add stock and bay leaf. Increase heat to medium-high and bring to a boil. Cover and reduce heat to low. Cook 25 minutes; remove from heat. Let stand, covered, 10 minutes.
Remove bay leaf and stir in green onions and parsley to serve.
Stuffed Mushrooms I
Category: appetizers-and-snacks
By J Edin

Incredibly easy and taste even better!  There are never any left over!

Ingredients:
36  fresh mushrooms
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crab meat, drained
½ teaspoon garlic salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with non-stick cooking spray. Stem the mushrooms. Reserve 1/3 to 1/2 of the stems and mince them. Whip the cream cheese until smooth. In a small bowl, combine minced mushroom stems and crabmeat. Blend the cream cheese into the stem and clam mixture. Add garlic salt and mix well. Stuff the mushroom caps with the cheese mixture. Arrange the caps on the prepared baking sheet. Bake mushrooms at 350 degrees F (175 degrees C) for 20 minutes, or until the mushrooms and crab mixture are hot, and most of the liquid from the mushrooms has collected in the pan.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 9 servings

Calories: 121.3
Fat: 9.2 g
Saturated fat: 5.5 g
Carbohydrates: 3.1 g
Sugars: 1.2 g
Dietary fiber: 0.7 g
Protein: 7.9 g
Cholesterol: 44 mg
Sodium: 240.1 mg
Easy Slow Cooker Bar-B-Qued Ribs


Ingredients:
"barbecue sauce"

Directions:
Just pour a small amount of your favorite barbecue sauce (we use Stubb's Original] in the bottom of your crock pot.
Add one section of the ribs then cover with some sauce.
Keep this up until all your ribs are in the crock pot & pour the remainder of the sauce over all.
Cover & cook on low about 7 to 8 hours.
Enjoy.
Clam Dip For A Party


Ingredients:
cream cheese, sour cream, clams, Worcestershire sauce, salt, black pepper

Directions:
Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment, and mix for a few seconds.
Add sour cream and mix well, until no chunks remain. Scrape down sides and bottom of bowl and mix well again.
Add clam juice and Worcestershire sauce, and mix slowly to avoid splashing, until fully incorporating. Dip will be on the thin side.
Add salt and black pepper, and mix well.
Add clams and mix just to combine.
Store in a container and refrigerate for at least 1 hour before serving. Dip will thicken in refrigerator. Serve with ridged potato chips.
Breakfast Whey Protein Smoothie


Ingredients:
raspberries, frozen blueberries, flax seed oil, stevia powder, water

Directions:
Add ingredients to a blender in the order listed and mix until smooth and frothy.
Note: as a variation don't use blackberries (you'll end up with a mouthful of seeds you'll have to spit out]!
Popcorn Salad
Category: salad
By Paula

This salad is a real conversation piece. Whoever heard of popcorn in a salad? If you take it to a dinner, mix the salad and carry the popcorn separately to be added at the last minute.

Ingredients:
10 slices bacon
¾ cup mayonnaise
1 cup diced celery
1 ¼ cups shredded Cheddar cheese, divided
1 (8 ounce) can sliced water chestnuts, drained
¼ cup shredded carrots
2 tablespoons minced fresh chives
6 cups popped popcorn

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, combine the mayonnaise, celery, 1 cup of the cheese, water chestnuts, 1/2 cup bacon, carrots and chives.  Mix well.  Add popcorn and stir to coat.  Sprinkle with remaining cheese and bacon and serve immediately.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 10 -12 servings

Calories: 326.2
Fat: 30.4 g
Saturated fat: 8.9 g
Carbohydrates: 7 g
Sugars: 1 g
Dietary fiber: 1.3 g
Protein: 6.8 g
Cholesterol: 35.2 mg
Sodium: 461.1 mg
Onion "Jam"


Ingredients:
onions, brown sugar, mustard seeds, apple cider vinegar

Directions:
Peel and thinly slice your onions (I use a Mandolin for this].
In a large heavy based pot, heat the oil and add the onions, stir frequently over a medium heat until caramalised (15-20 minutes].
Add the mustard seeds and fry for an additional 2 minutes.
Add the brown sugar and cook for another 2 minutes (it needs to be well dissolved].
Add the remaining ingredients and reduce to a low simmer and cook for another 5 minutes.
Carefully pour the hot onion jam into prepared jars ( hot sterilized jars if you want to keep them on your shelf - will keep for 6 months] or a clean jar if you want to pop it into your fridge and use it within 2-4 hours (or once chilled].  Keeps in the fridge for 4 weeks. Once a jar is opened, this jam must be refridgerated.
Moroccan Chickpea Dip


Ingredients:
garlic clove, fresh cilantro, chickpeas, fresh lemon juice, olive oil, salt, ground cumin

Directions:
In food processor process garlic until minced., Add cilantro and process until finely chopped, 10 - 20 seconds., Add chick-peas, lemon juice, olive oil, salt and hot sauce., Process until very smooth., Place dip in serving bowl and refrigerate until chilled and ready to serve., Serve with veggie slices, pita wedges, fat free pretzels or other chips.
Double-Quick Mozzarella Chicken


Ingredients:
chicken breasts, lemon, ground cumin, salt, mozzarella cheese, tomatoes, cilantro

Directions:
Preheat oven to 400 degrees F. Spray baking sheet with nonstick cooking spray. Arrange chicken breasts on prepared baking sheet about 2 inches apart. Squeeze lemon juice over chicken. Sprinkle with cumin and salt. Bake 20 minutes.
Sprinkle cheese evenly over chicken; bake 5 minutes or until chicken is no longer pink in center. Transfer to serving platter.
Spoon diced tomatoes evenly over each chicken breast. Sprinkle with ciltrano.
Gluten-Free Trail Mix


Ingredients:
dried cranberries, chocolate chips

Directions:
Combine ingredients., Serve.
Tator Tot Casserole


Ingredients:
ground beef, yellow onion, water, salt, cracked black pepper

Directions:
Preheat Oven: 400 degrees.
Brown ground beef and diced onions in skillet until done, adding salt and pepper.
In a large mixing bowl, add 2 cans of soup and 1/2 of water  you can also use milk instead of water if you wish] and mix well.
In a casserole dish, place the meat mixture in first at the bottom.
Pour soup over the meat mixture and spread out evenly.
Add shredded cheddar cheese over soup evenly.
Finally, line the tater tots over the cheese covering the all dish.
Place in oven on top rack and bake for 30-40 minutes until tator tots are golden brown and soup is bubbly. Let sit for about 5-10 minutes before serving to let it set.
Chipotle Salsa Negra (Dark Chipotle Salsa)


Ingredients:
dried chipotle chiles, garlic cloves, salt

Directions:
Rinse chiles.
Heat half of the oil in a cast-iron skillet over medium heat. Add chiles and garlic and cook, stirring, about 5 minutes (chiles will be puffed and garlic browned]. Set garlic aside.
Transfer chiles to a bowl and cover with hot water. Let soak until soft (about 15 minutes]. Drain and remove stems, seeds and veins.
Purée chiles, garlic and 2 cups water (I use the chile-soaking water].
Heat the other 3 tablespoons of oil in the same skillet over medium-high heat. When the oil is hot, add the pureed salsa and cook, stirring occasionally, until thickened, about 10 minutes. Season to taste with salt.
Cheddar Scones With Dill


Ingredients:
all-purpose flour, sharp cheddar cheese, fresh parsley, fresh dill, baking powder, salt, butter, margarine, eggs, half-and-half cream

Directions:
Heat oven to 400°F.
Combine the flour, cheese, parsley, dill, baking powder and salt in a mixing bowl.
Use a pastry blender to cut in the cold butter or margarine until crumbly.
Add eggs and half-n-half and stir lightly until just moistened.
Turn dough onto a lightly floured surface.
Knead dough gently until smooth, about 1 minute.
Divide the dough in half and roll each half into an 8-inch circle.
Cut each circle into 8 wedges, as if cutting a pie.
Place the wedges 1 inch apart on a cookie sheet.  Bake for 15 to 20 minutes, until lightly browned.
Cool on a rack for 2 minutes before serving.
Toad in the Hole Breakfast Bake


Ingredients:
butter, monterey jack cheese, eggs, bacon

Directions:
Preheat oven to 425 degrees F. Cut a hole in the center of 4 of the bread slices using 1-1/2-inch cookie cutter or rim of a glass. Spread butter over one side of remaining bread slices. Place, butter side down, in 13x9-inch baking dish.
Top with half of the cheese, then bread slices with holes in the center. Break 1 egg into each hole. Sprinkle with remaining cheese and bacon.
Bake 10 minute or until cheese is melted and eggs are set.
No-Bake Cookies


Ingredients:
butter, sugar, milk, quick-cooking oatmeal, peanut butter, vanilla extract

Directions:
Combine first four ingredients in a large saucepan., Place over medium heat, and bring to a boil., Boil for 1 minute, stirring constantly., Add remaining ingredients, and blend thoroughly., Drop rounded teaspoons full onto waxed paper, and let cool at room temperature.
Mock Tuna Salad
Category: salad
By NICE_GIRL1965

This is a chickpea spread that tastes like tuna salad! No kidding! Great served in a sandwich.

Ingredients:
1 (19 ounce) can garbanzo beans (chickpeas), drained and mashed
2 tablespoons mayonnaise
2 teaspoons spicy brown mustard
1 tablespoon sweet pickle relish
2  green onions, chopped
salt and pepper to taste

Directions:
In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 219.6
Fat: 7.2 g
Saturated fat: 1 g
Carbohydrates: 32.7 g
Sugars: 1.3 g
Dietary fiber: 6.2 g
Protein: 7 g
Cholesterol: 2.6 mg
Sodium: 506.6 mg
My Mommy's Garlic Mashed Potatoes


Ingredients:
garlic cloves, salt, pepper, extra virgin olive oil, milk

Directions:
Boil potatoes and garlic until cooked., Smash to desired consistency., Over very low heat, add milk or cream, EVOO, salt and pepper., Mix and enjoy!