xiaoxl/recipe_data huggingface dataset:
Oven Barbecue Drums


Ingredients:
chicken drumsticks, barbecue sauce, chili sauce, honey, garlic, cornstarch, pepper

Directions:
Heat oven to 350.
Place chicken in 13x9 pan. You can leave the skin on or remove it -- it's good either way.
Bake 30 minutes.
Drain off grease.
Mix remaining ingredients and pour over chicken.
Bake 30 minutes longer or until cooked through.
Note -- I sometimes add more chili sauce to vamp up the flavor. And if you run out of garlic, as I did, you can substitute 1 tsp garlic salt.
My Low Fat Option Spaghetti Sauce


Ingredients:
olive oil, garlic clove, ground turkey, lean ground beef, no-salt-added tomato sauce, red wine, water, tomato paste, sugar, salt, dried basil, dried oregano, onion powder

Directions:
In large heavy bottomed pan, heat oil and saute garlic until golden (1 minute or so].
If using meat, add to pot and cook until brown.
Add all remaining ingredients, stirring thoroughly.
Bring to boil; turn down to simmer and cook 30 minutes.
Taste and adjust seasonings to your preference.
NOTE: I've also used Penzey's Pasta Sprinkle instead of the basil, oregano and onion powder.  Use 4-5 teaspoons per recipe.
Blueberry Summer Squash Bread
Category: breakfast-and-brunch
By HannahRose

I started this bread because I needed to bake something to bring as a gift to someone's house and quickly found that my ingredients were limited to a few summertime fruits and veggies and not much else. As such, I improvised and changed a few things around from a zucchini bread recipe and created this healthy, hearty, summertime bread. It has a slightly different flavor than zucchini bread but the same moist consistency and sweet, summery taste and smell. Note: it is not very sweet and does taste 'healthy', so it's probably not a big hit for kids unless chocolate chips are added.

Ingredients:
1 ½ cups grated yellow squash
½ cup honey
½ cup blueberry syrup (such as Stonewall Kitchen® Wild Maine)
½ cup vegetable oil
1  egg
½ teaspoon vanilla extract
1 cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup blueberries
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch bread pan. Whisk squash, honey, blueberry syrup, oil, egg, and vanilla extract together in a bowl. Mix all-purpose flour, whole wheat flour, baking soda, baking powder, and salt together in a separate bowl; add blueberries and walnuts. Stir flour mixture into squash mixture just until combined; pour into prepared bread pan. Bake in the preheated oven until the top is brown and a toothpick inserted in the center comes out clean, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 loaf

Calories: 242
Fat: 12.9 g
Saturated fat: 1.9 g
Carbohydrates: 30.2 g
Sugars: 16.8 g
Dietary fiber: 2 g
Protein: 3.3 g
Cholesterol: 15.5 mg
Sodium: 231 mg
Gluten-Free Morning Glory Muffins


Ingredients:
xanthan gum, baking soda, baking powder, cinnamon, ground cloves, unsweetened coconut, carrot, raisins, mcintosh apple, eggs, unsweetened applesauce, vanilla, soymilk

Directions:
Preheat oven to 350°F., Mix dry ingredients., Mix wet, then add into dry., Fill cups to about 2/3 cup full., Bake for about 22 minutes.
Orange Almond Scallops


Ingredients:
soy sauce, garlic cloves, sea scallops, green pepper, cooked rice, orange zest

Directions:
Mix the orange juice, soy sauce and garlic together.
Add scallops; toss to coat.
Put in the fridge for about 1 hour.
Preheat the George Foreman grill for 5 minutes.
Drain scallops, discarding the marinade.
Spray both sides of the grill with non-stick cooking spray.
Place scallops and peppers on grill.
Grill 3 minutes or until scallops or opaque; remove scallops and continue grilling peppers about 1 minute longer.
Mix the almonds and cooked rice together.
Serve the scallops and peppers on rice garnished with orange peel.
Roasted Baby Beets


Ingredients:
rosemary sprigs, rosemary sprig, butter, olive oil

Directions:
Preheat oven to 375°F Place beets in roasting pan. Add 4 rosemary sprigs and enough water to barely cover beets. Cover pan tightly with foil. Roast beets until tender, about 50 minutes. Transfer beets to work surface. Peel while still warm; place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.].
Preheat oven to 350°F Melt butter with oil in small saucepan. Pour over beets on sheet; toss to coat. Sprinkle with salt and pepper. Bake until heated through, stirring occasionally, about 20 minutes. Transfer to bowl. Garnish with additional rosemary sprigs and serve.
Asparagus and Goat Cheese Salad


Ingredients:
red bell pepper, asparagus, salt, black pepper, shallot, sherry wine vinegar, sherry wine vinegar, garlic clove

Directions:
Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke; add red pepper and cook until lightly browned, about 2 minutes, stirring only once after 1 minute. Add asparagus, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook until asparagus is browned and almost tender, about 2 minutes, stirring only once after 1 minute. Stir in shallot and cook until softened and asparagus is tender-crisp, about 1 minute, stirring occasionally. Transfer to large plate and cool 5 minutes.
Meanwhile, whisk remaining 4 tablespoons oil, vinegar, garlic, 1/4-teaspoon salt, and 1/8-teaspoon pepper in medium bowl until combined. In large bowl, toss spinach with 2 tablespoons dressing and divide among salad plates. Toss asparagus mixture with remaining dressing and place a portion over spinach; divide goat cheese among salads and serve.
Homemade Pasta


Ingredients:
flour, egg, milk, salt

Directions:
Place the flour on your worktop, and make a well in the middle.
Add the egg, and salt.
Slowly add milk, as you are incorporating the flour into the mixture in the middle (with a spoon, work the flour gently from within the well, all sides, until you almost use up all the flour] . The dough becomes homogeneous , at which point you knead it with your hands, to obtain the consistency of pizza dough. You might need to flour up your worktop a little more, to prevent the dough from sticking during kneading.
Place the dough on a floured surface, cover it with a tea towel, and let it rest for few minutes.
Flour up you worktop again, take ½ of the dough and roll it out, using a rolling pin, to 1/8 inch thickness.  Use a knife, or a pizza cutter, and cut to desired shape pasta.
Sprinkle generously with flour, and toss gently together, so the pasta does not stick together, and let it rest.
Creamy Herb Tortellini


Ingredients:
butter, fresh dill, fresh rosemary, green onion, garlic clove, creme fraiche

Directions:
Cook tortellini according to package directions.
While the tortellini is boiling, heat the butter in a small skillet over medium low heat. When butter is almost fully melted, add the herbs, onion and garlic.
Continue to cook, stirring occasionally, for 2 minutes. You don't want it to sizzle, you are just warming them in the butter, so the low heat is important.
Put the creme fraiche in a serving bowl large enough to hold the tortellini. Add the warm butter herb mixture and stir to combine - it doesn't have to be stirred to a smooth consistency, the hot pasta will take care of that.
Drain the pasta and add to the serving bowl, mixing well to coat pasta. Season with salt and pepper to taste and serve.
Crustless Cottage Cheese Mini Quiches
Category: breakfast-and-brunch
By thedailygourmet

These crustless cottage cheese quiches are simple to make and vegetables can be interchanged with what you have. If you want a knock off of the pricey souffle sold at a local cafe chain, just add puff pastry to the bottom of a pie tin.

Ingredients:
nonstick cooking spray
3  eggs
½ cup cottage cheese
¼ cup milk
1 cup chopped cooked broccoli
½ cup shredded Colby-Monterey Jack cheese
¼ cup chopped red bell pepper
½ teaspoon garlic salt
⅛ teaspoon freshly ground black pepper

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a jumbo 6-cup muffin tin with cooking spray. Combine eggs, cottage cheese, and milk in a blender or Vitamix®. Blend on low speed to combine, 1 to 5 seconds. Pour mixture into a medium mixing bowl. Add broccoli, Colby-Monterey Jack cheese, and bell pepper to cottage cheese mixture; add garlic salt and pepper. Stir to combine. Divide mixture evenly between the prepared muffin cups. Bake in the preheated oven until a knife inserted into the center of a quiche comes out clean, about 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 mini quiches

Calories: 110.5
Fat: 7.3 g
Saturated fat: 4 g
Carbohydrates: 2.8 g
Sugars: 1.1 g
Dietary fiber: 0.5 g
Protein: 8.7 g
Cholesterol: 107.5 mg
Sodium: 358.3 mg
Honey Dijon Chicken and Rice


Ingredients:
butter, chicken breasts, onion, water, Dijon mustard, honey, sliced water chestnuts, diced pimentos, sour cream

Directions:
In large skillet melt butter. When melted add chicken and onion, brown chicken stirring occasionally.
Add rice and seasoning packets plus remaining ingredients, EXCEPT sour cream.
Bring to a boil than cover and simmer for 5 minutes on reduced heat. Add sour cream and serve.
Fresh Blueberries With Mascarpone Cheese and Lemon Curd


Ingredients:
fresh blueberries, mascarpone cheese, lemon, zest of

Directions:
Cream the lemon curd and mascarpone cheese.
Zest the lemon and mix in with the cheese mixture (I sometimes add a drop or two of lemon oil for more kick].
Spread on your prepared, baked, cooled cake.
Top cheese mixture with fresh blueberries.
Brush blueberries with apricot glaze.
Garnish with lemon twist or fresh flowers.
Keep refrigerated until ready to serve.
Olive Salad for Muffalettas
Category: side-dish
By Beth Stone Strachan

I created this olive salad recipe after a vacation to New Orleans. Muffaletta sandwiches are fabulously addictive! Sometimes I will assemble the sandwiches and broil them open faced until the meat is crisped and the cheese melted and toasty. Enjoy!

Ingredients:
1 (6 ounce) can black olives, drained
1 (5 ounce) jar pitted green olives, rinsed and drained
1 (6.5 ounce) jar marinated artichoke hearts, undrained
1 small red onion, chopped
¼ cup red wine vinegar
½ cup olive oil
1 teaspoon dried minced garlic
½ teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
¾ teaspoon black pepper

Directions:
Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 193.2
Fat: 19.3 g
Saturated fat: 2.4 g
Carbohydrates: 6 g
Sugars: 0.4 g
Dietary fiber: 2.1 g
Protein: 1.5 g
Sodium: 692.2 mg
Asparagus Snack Squares


Ingredients:
sweet onion, garlic clove, butter, fresh asparagus, pepper, mushroom, part-skim mozzarella cheese, swiss cheese

Directions:
In a large skillet, sauté onion and garlic over medium heat, in butter until tender.
Cut asparagus into 1-in. pieces; set the tips aside.
Add remaining asparagus to skillet; sauté until crisp-tender, about 4-6 minutes.
Add asparagus tips, mushrooms (if using] and pepper; sauté 1-2 minutes longer or until asparagus is tender.
Press dough into an ungreased 15x10x1-inch baking pan; seal seams and perforations.
Bake at 375F for 6-8 minutes or until lightly browned.
Top with asparagus mixture and roasted red peppers; sprinkle with cheeses.
Bake 6-8 minutes longer or until cheese is melted. Cut into squares.
Yield: 3 dozen.
Blueberry Whole Grain and Bran Waffles


Ingredients:
whole wheat flour, baking powder, salt, eggs, brown sugar, milk, butter, blueberries

Directions:
In a large bowl, stir together the flour, bran, baking powder and salt.
In a small bowl, with an electric mixer, beat the egg whites just until stiff.
In a medium bowl, lightly beat the egg yolks and sucanat with the mixer. With a spoon, stir in the milk and oil. Stir the egg yolk mixture into the flour mixture until just moistened; don't beat.
With a rubber spatula, gently fold the egg whites and blueberries into the batter. Bake according to your waffle iron instructions.
Spinach Salad with Apricot Vinaigrette


Ingredients:
grape tomatoes, purple onion, avocado, pecans, white wine vinegar, salt, ground coriander, fresh ground pepper

Directions:
To make the vinaigrette: Add all the vinaigrette ingredients to a small bowl; whisk until well blended; set aside.
To make salad: Add all salad ingredients to a large bowl; toss to mix.
Drizzle Apricot Vinaigrette over salad; toss to coat.
Season to taste with salt/pepper if needed.
My Italian Sauce With Fresh Tomatoes


Ingredients:
tomatoes, roma tomatoes, tomato paste, olive oil, red wine, oregano, garlic cloves, bay leaves, black pepper, salt, lemon juice, parmesan cheese, sugar, brown sugar

Directions:
At the stove area have your tomatoes on the cookie sheet, with stems cut and removed.
Have a stock pot filled with boiling water and another stock pot filled with ice water.
Take the tomatos and quickly but all of them in the boiling water for 1 minute.
Take out and transfer to the pot of ice water.
After a dip in ice water for just a minute, take out and transfer back to the cookie sheet.
Peel away and discard the tomoto skin, the bath makes the tomatoes super easy to peel.
To deseed, cut the tomato in half horizontally. Lengthwise does not work well for deseeding.
Cut horizontally and it will create 2 halves that resemble cups, scoop out seed chambers with a spoon or fingers.
Dice tomato after deseeding.
Transfer all diced tomatos to a empty stockpot.
Add all the ingredients and bring to a boil.
Reduce once brought to a boil and let it cook 4 hours to all day if you can.
Add medium browned meat if you desire at the end and let simmer for 30 minutes to 1 hour.
Wanda's Benedict Eggs


Ingredients:
English muffins, eggs, white vinegar, Canadian bacon, Classic Hollandaise Sauce, asparagus spears

Directions:
Butter english muffins and place on cookie sheet.
Preheat oven to 400°F.
Prepare hollandaise sauce as this can be kept warm in the double boiler that it is prepared in.
Fry canadian bacon and keep warm in pan.
Poach eggs: fill a shallow pan with water and bring to a simmer, add vinegar.
Crack eggs into a bowl, one by one, and slip them into the water.
Use a slotted spoon to try and contain the whites and shape the eggs (the vinegar will help with this as well].
Slide the muffins into the oven when the last egg goes in to the pan.
Cook eggs until they are opaque, and yolks are still runny.
Take english muffins out of the oven and plate.
Top with canadian bacon.
As you remove the eggs from the pan on your slotted spoon, rest the spoon on a tea towel for a moment, before transferring to english muffins.
Top the pile with a generous spoonful of hollandaise sauce.
Garnish with asparagus.
Church Supper Macaroni and Cheese
Category: main-dish
By garlic_in_a_windmill

It seems like there are endless recipe variations on macaroni and cheese; however my family is not a big fan of cheese sauce-based macaroni and cheese. It seems to dilute the cheese flavor. This simple but tasty recipe was given to me at a church supper in Terre Haute; it's old, definitely has German or Jewish (kugel?) roots. The secret is to use a good-quality EXTRA-SHARP Cheddar cheese.

Ingredients:
2 tablespoons salt
2 cups elbow macaroni
¼ cup butter, softened  (Optional)
2  large eggs
1 (12 fluid ounce) can evaporated milk
½ (14 ounce) can sweetened condensed milk
1 ½ pounds extra-sharp Cheddar cheese, shredded
1 pinch paprika, or to taste
¼ cup butter  (Optional)
½ cup soft bread crumbs  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole with butter. Dissolve salt in a large pot of water. Bring to a boil and cook macaroni, stirring often, until pasta is tender but still slightly firm to the bite, about 8 minutes. Rinse macaroni under cool water, drain, and transfer to a bowl. Stir 1/4 cup softened butter into macaroni and toss a few times to melt butter and coat macaroni. Beat eggs in a bowl; whisk evaporated and condensed milks into eggs. Spread a layer of macaroni into the bottom of the prepared casserole; sprinkle with a layer of Cheddar cheese. Continue layering macaroni and cheese, ending with a layer of cheese on top. Pour egg-milk mixture over the layers. Use a fork to gently dig into the layers, assuring that the egg-milk mixture flows into all the layers. Sprinkle with paprika. Melt 1/4 cup butter in a small skillet over medium heat; cook bread crumbs in the hot butter, stirring constantly,  until fragrant and golden, 2 to 3 minutes. Sprinkle crumb topping over casserole. Bake in the preheated oven until casserole is browned and bubbling, about 45 minutes.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 709.8
Fat: 47.2 g
Saturated fat: 29.2 g
Carbohydrates: 40.4 g
Sugars: 19.5 g
Dietary fiber: 1 g
Protein: 31.7 g
Cholesterol: 188.4 mg
Sodium: 2473.9 mg
Banh-Mi Style Vietnamese Baguette
Category: world-cuisine
By Always The Hostess

These are by far the best sandwiches to serve your guests and yourself!  The ingredients are fresh, delicious, popular and fills your mouth with marinated joy.  You can usually find the high-caloric sandwich (variety of meat on mayonnaise) in your local Vietnamese baguette shop but here is a hearty Vegetarian version (if you do not use fish sauce) using portabello mushrooms.

Ingredients:
2  portobello mushroom caps, sliced
2 teaspoons olive oil
salt and pepper to taste
1  carrot, sliced into sticks
1  daikon (white) radish, sliced into sticks
1 cup rice vinegar
½ cup fresh lime juice
½ cup cold water
½ cup chilled lime juice
2 teaspoons soy sauce
1 teaspoon nuoc mam (Vietnamese fish sauce)
½ teaspoon toasted sesame oil
2 tablespoons canola oil
2 teaspoons minced garlic
⅓ cup white sugar
⅓ cup cold water
1  jalapeno pepper, thinly sliced
8 sprigs fresh cilantro with stems
1 medium cucumber, sliced into thin strips
2 sprigs fresh Thai basil
2 (7 inch) French bread baguettes, split lengthwise

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Place the mushrooms on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast in the preheated oven for about 25 minutes. Cool slightly, then slice into strips. While the mushrooms are roasting, bring a saucepan of water to a boil. Plunge the carrot and radish sticks into the boiling water and after a few seconds, remove them and plunge them into a bowl of ice water to stop the cooking. In a separate bowl, stir together the rice vinegar, 1/2 cup of lime juice and 1/2 cup cold water. Transfer the carrot and radish to the vinegar and lime marinade and let them soak for at least 15 minutes, longer if it's convenient. In a small bowl, stir together the remaining lime juice, soy sauce, fish sauce, sesame oil, canola oil, 1/3 cup sugar and 1/3 cup water. This is the sandwich sauce. To assemble sandwiches, sprinkle a little of the sandwich sauce onto each half of the French loaves. Place the roasted mushrooms onto the bottom half of each roll and sprinkle with a little more sauce. Top with a few slices of jalapeno, a few sticks of carrot and radish (minus the marinade), cucumber, basil and cilantro. Close with the tops of the bread and serve.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 2 sandwiches

Calories: 760.3
Fat: 22.8 g
Saturated fat: 2.6 g
Carbohydrates: 128.4 g
Sugars: 48.1 g
Dietary fiber: 9.6 g
Protein: 19.5 g
Sodium: 1282.3 mg
Asian Salad / Cole Slaw / Chinese Cole Slaw - Light


Ingredients:
cabbage, green onions, minced garlic clove, fresh ginger, carrot, sunflower seeds, sesame seeds, sugar, olive oil, light soy sauce

Directions:
Prepare Salad.
1] slice cabbage into small bite size pieces.
2] Add garlic, ginger, green onions, and carrots.   Toss to combine.
Note:  If you are making ahead of time, place this salad mixture in a ziploc bag or covered storage bowl.  It will keep in the refrigerator for about 4 days or longer depending on how you store it.
Prepare Crunchies.
1]  Break the ramen noodles into pieces, but not too small that you loose the look of the noodle.  Spread flat on a cookie sheet or jelly roll pan.
2]  Sprinkle over the top - Sunflower & Sesame seeds and slice almonds.  Mist with Olive Oil mister to lightly coat.
3]  Place pan under the broiler until lightly toasted.  Stir gently if needed.  This will happen pretty fast, so don't let them burn.  Once brown remove from oven to cool.
Note:  If preparing ahead of time, once cooled place crunchies in a ziploc bag.
Prepare Sauce.
1]  Place all ingredients for the sauce in a small saucepan and bring to a boil.  Stir until the sugar dissolves and the sauce thickens to a syrup like consistency.  Keep stirring so it doesn't burn.
Note:  If preparing ahead of time you have two options.  One is the make the sauce and refrigerate it in a container.  Just prior to serving you can reheat the sauce in the micowave or allow it to come to room temp to toss it.  OR you can just make the sauce the day of.
Another option if you have a small family.  Keep all 3 parts separate and toss just prior to serving.  The salad and crunchies will keep for several days.  I will slightly heat the sauce in the microwave so that it's not so thick and will toss easily.  I'll just toss a bowl or two at a time and the rest will keep.
Hot Chicken Curry Vermicelli


Ingredients:
angel hair pasta, pasta, chicken breast, garlic cloves, green onions, curry powder, leeks, carrot, bean sprouts, water, soy sauce, granulated sugar, rice wine

Directions:
Place rice noodles in large bowl, cover with very hot tap water and soak for 10 minutes.
Drain well.
(If you are using regular pasta, cook in pot of boiling water until tender].
In small bowl, combine stock, soy sauce, sugar, sesame oil and rice wine.
Heat vegetable oil in large non-stick wok on medium-high heat.
Stir-fry chicken chunks for a few minutes until slightly browned; check the seasoning (do the same if using tofu].
Remove and reserve.
Add garlic, ginger and green onions to wok.
Cook for 30 seconds.
Add curry powder and chili paste and cook for 10 to 20 seconds longer.
Add leeks, carrot and red pepper.
Cook until barely wilted.
Add bean sprouts and reserved sauce and bring to a boil.
Add chicken/tofu and noodles and cook together until hot and well combined.
Serve hot.
Springtime Chicken and Cashew Stir Fry


Ingredients:
raw cashew nuts, olive oil, boneless skinless chicken breasts, fresh asparagus, garlic cloves, fresh ginger, snow peas, plum sauce, fresh coriander leaves, steamed rice

Directions:
Heat a pan or wok over medium heat and stir fry the cashews until golden.
Remove to a plate.
Heat half the oil in pan or wok over high heat and add half the chicken pieces and stir fry until golden brown & cooked.  Remove to a plate and repeat with the remaining chicken in the same pan.
Heat the remaining oil over med high heat and add the corn, asparagus, red pepper, snow peas, garlic & ginger.
Stir fry for a few minutes until tender.
Return chicken to the pan and add in the plum & chilli sauces.
Stir fry for another few minutes until heated through.
Serve on top of steamed rice and top with the chopped coriander or parsley.
Enjoy :].