xiaoxl/recipe_data huggingface dataset:
Basic Tomato Sauce


Ingredients:
extra virgin olive oil, Spanish onion, garlic, fresh thyme leaves, dried thyme, carrot, whole tomatoes, salt

Directions:
In a 3-quart saucepan, heat theolive oil oover medium heat.
Add the onion and garlic and cook until soft and light golden brown, about 8-10 minutes.
Add the thyme and the carrot and cook 5 minutes more, until the carrot is quite soft.
Add the tomatoes and juice and bring to a boil, stirring often.
Lower the heat and simmer for 30 minutes, until as thick as hot cereal.
Season with salt and serve.
This sauce holds one week in the refrigerator or up to 6 months in the freezer.
Grandma Chics Carrot Cake 1968


Ingredients:
fresh carrots, eggs, granulated sugar, golden raisins, crushed pineapple, all-purpose flour, salt, cinnamon, baking powder, ground nutmeg, baking soda, canola oil, vanilla extract, walnuts, butter, brown sugar, Carnation Evaporated Milk, walnuts, water, salt, instant coffee granules, butter, icing sugar

Directions:
Cake Method: Beat eggs, and gradually add the sugar Blend in the grated carrots Sift the dry ingredients together and add alternately with the salad oil Blend in the vanilla Add the nuts Add the raisins OR pineapple Pour into prepared pan Bake the first 45 minutes at 375 degrees.
Remove from oven With a large handle of a wooden spoon or skewer poke holes all over the cake.
Down to bottom.
Pour topping into holes and all over top Place back into oven for the last 15 minutes 375 degrees.
Test with a tester, should come away clean.
When done remove from oven Place onto a cooling rack.
Cool completely When cool glaze with a coffee glaze over the top and over the sides.
Tomato, Leek and Potato Bake


Ingredients:
potatoes, leeks, tomatoes, fresh rosemary, garlic clove, olive oil

Directions:
Preheat oven to 350°F degrees.
Grease a 5 cup shallow ovenproof dish.
Scrub and thinly slice the potatoes, layer them with the leeks and tomatoes in the dish, scattering some rosemary between the layers and ending with a layer of potatoes.
Add the garlic to the stock, stir in salt if needed and pepper to taste, then pour over the veggies.
Brush the top layer of potatoes with olive oil.
Bake for 1 1/4 to 1 1/2 hours until the potatoes are tender and topping is golden and slightly crisp.
Manhattan Clam Chowder


Ingredients:
baby clams, salt pork, onion, carrot, celery, leek, green bell pepper, garlic, diced tomatoes, bay leaf, dried thyme, dried oregano, potatoes, salt, white pepper, Tabasco sauce, Worcestershire sauce

Directions:
Place the salt pork in the soup pot and cook until the fat renders; add the onions, carrots, celery, leeks and green peppers to the fat and cook, stirring, until the vegetables are tender.
Add the garlic and cook until it becomes aromatic, then add the clam juice (or water, if using], the reserved juice from the clams, the diced tomatoes, the bay leaf, the thyme, and oregano; simmer for 30 minutes.
Add the potatoes and simmer until they are tender, about 20-25 minutes more.
Skim the soup for fat or chill to allow it to rise and remove; discard bay leaf.
If chilled, heat through, then add clams and seasonings (salt, pepper, Tabasco, Worcestershire, and Old Bay].
Serve when hot, about 2-3 minutes after adding clams.
Chicken Broth in a Slow Cooker
Category: soups-stews-and-chili
By Micki Stout

This is the recipe I use to make chicken broth for use in other recipes. Because it's done in the slow cooker, you don't need to fuss with it. I like to use breasts and wings, but any bone in pieces will make a nice broth.

Ingredients:
2 ½ pounds bone-in chicken pieces
6 cups water
2 stalks celery, chopped
2  carrots, chopped
1  onion, quartered
1 tablespoon dried basil

Directions:
Place the chicken pieces, water, celery, carrots, onion, and basil in a slow cooker. Cook on Low setting for 8 to 10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bones, and used in soup.

Prep time: 15 mins
Cook time: 10 hrs
Total time: 10 hrs 15 mins
Yields: 5 servings

Calories: 247.2
Fat: 14.8 g
Saturated fat: 4 g
Carbohydrates: 5.8 g
Sugars: 2.6 g
Dietary fiber: 1.8 g
Protein: 21.7 g
Cholesterol: 61.5 mg
Sodium: 99.2 mg
Double Chocolate Walnut Biscotti


Ingredients:
flour, baking soda, butter, granulated sugar, eggs, walnuts

Directions:
Preheat oven to 350 deg.
Butter and flour large baking sheet.
In a bowl whisk together flour, cocoa powder and baking soda.  In another bowl, with an electric mixer, beat together butter and sugar until light and fluffy.  Add eggs and beat until combined well.  Stir in flour mixture to form a stiff dough.  Stir in nuts and chips.
On prepared baking sheet, with floured hands, form dough into two slightly flattened logs, each 12 inches long and 2 inches wide.
Bake logs for 20 - 25 minutes or until slightly firm to the touch.
Cool biscotti for 5 minutes.
On a cutting board, cut biscotti diagonally into 3/4 inch slices.
Place biscotti cut side down on baking sheet and bake until crisp, about 10 minutes.
Cool biscotti on a rack.
Strawberry Spice Loaf
Category: bread
By Janise Witten

This is a wonderful holiday bread!  Every time I take this bread to a holiday gathering, everyone wants the recipe.  It's easy to make, very moist, and has lots of fresh strawberry flavor.  Try it, you'll be glad you did.

Ingredients:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1 ¼ cups vegetable oil
4  eggs, beaten
2 (10 ounce) packages frozen strawberries, thawed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. In a large bowl, combine flour, sugar, salt, cinnamon, nutmeg and baking soda. In a separate bowl, combine oil and eggs.  Add strawberries (juice and all) to oil/egg mixture.  Mix thoroughly.  Make a well in the center of the dry ingredients and pour in the strawberry mixture.  Mix until thoroughly combined. Pour batter into prepared pans. Bake in preheated oven for one hour, or until a toothpick inserted into the center of a loaf comes out clean.  Cool slightly before removing from pans.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 2 - 9x5 inch loaves

Calories: 291.8
Fat: 14.9 g
Saturated fat: 2.5 g
Carbohydrates: 37.3 g
Sugars: 21.4 g
Dietary fiber: 1.3 g
Protein: 3.3 g
Cholesterol: 37.2 mg
Sodium: 194.2 mg
Turtle Cookie Bars


Ingredients:
flour, brown sugar, butter, pecan halves, butter, brown sugar

Directions:
Preheat oven to 350°F  Combine the crust ingredients and beat at medium speed until blended.  Pat mixture firmly into a 9x13 pan.
Arrange pecans over the crust.
Combine 2/3 C butter and 1/2 C brown sugar in a saucepan; bring to a boil over medium high heat, stirring constantly.  Cook 3 minutes, stirring constantly.  Pour mixture over pecans.  Bake at 350 for 15-17 minutes or until golden and bubbly.
Remove from oven; sprinkle with chocolate morsels.  Let stand 2-3 minutes or until slightly melted.  Gently swirl chocolate with a knife, leaving some morsels whole (do not spread].  Let cool on a wire rack at room temperature until chocolate is set.  Cut into squares.
Geraldine Chicken


Ingredients:
chicken, butter, flour, salt, parsley, dry sherry, water

Directions:
Remove the skin from the chicken pieces.  Heat the butter in a large frying pan and lightly dust the chicken with the seasoned flour.  Fry quickly on all sides until golden brown.
Sprinkle in the orange rind and parsley and pour in the sherry.  Add the stock and stir in the meat juices.  Cover and simmer for about 15 minutes, or until chicken is tender.
Serve with a little sauce spooned over each piece of chicken.  A little more water may need to be added, depending on how fast it boils away.
Serve with rice.
Ahi Tuna Poke
Category: seafood
By Cipher

Simple, flavorful tuna poke. Serve with avocado and pita chips.

Ingredients:
1  scallion, finely chopped
1 tablespoon soy sauce
1 teaspoon Asian chili-garlic sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 teaspoon red pepper flakes
½ pound sushi-grade ahi tuna, cubed
1 teaspoon sesame seeds
1 medium avocado, diced
2  lime wedges

Directions:
Whisk scallion, soy sauce, chili-garlic sauce, sesame oil, rice vinegar, and red pepper flakes in a bowl until thoroughly combined. Add tuna cubes and toss until well coated. Sprinkle sesame seeds on top. Serve with avocado and fresh lime wedges.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 servings

Calories: 346
Fat: 19.4 g
Saturated fat: 2.9 g
Carbohydrates: 18.3 g
Sugars: 2.3 g
Dietary fiber: 9.5 g
Protein: 30.1 g
Cholesterol: 51 mg
Sodium: 616.5 mg
Incredible Smoked Tuna Dip


Ingredients:
chunk light tuna, cream cheese, mayonnaise, liquid smoke

Directions:
Stir everything together with a wire whisk until smooth. Dig in or chill., Delicious with crackers or tortilla chips.
Make Yourself a Dang Quesadilla!


Ingredients:
flour tortillas, mozzarella cheese, tomatoes, olive oil, red onions, zucchini, frozen corn kernels, lemon juice, lime juice, ground cumin, chili powder, salt, salsa

Directions:
Heat oil in a medium skillet over medium-high heat; add onions and cook until they begin to soften.
Add zucchini, corn, jalapeno, a squirt of lemon or lime juice and seasonings to taste; Lower heat to medium and cook until veggies are tender.
Place tortilla in a large skillet over low heat; place cheese and tomato slices on half the tortilla, top with zucchini mixture, and fold the empty side of the tortilla over it, pressing down lightly with a spatula.
When the cheese begins to melt and the tortilla starts to brown, flip and brown the other side as well.
Slice into wedges and serve with salsa or sour cream.
**For 2 quesadillas (or a mega-quesadilla], double the filling ingredients, spread them on the entire tortilla and place another tortilla on top -- flipping is a little trickier, but otherwise the method is the same].
Chicken Primavera With Pasta


Ingredients:
"boneless skinless chicken breast"

Directions:
COOK and stir chicken in large nonstick skillet on medium heat 5 to 6 minute or until done. Add vegetables; cook 2 to 3 minute or until heated through, stirring occasionally.
ADD cooking creme; cook and stir 3 minute
STIR in pasta.
Special Extra: Sprinkle with 2 tablespoons toasted slivered almonds for extra crunch.
Nutrition Information Per 1-1/2 Cup Serving: 380 calories, 13g total fat, 7g saturated fat, 100mg cholesterol, 610mg sodium, 30g carbohydrate, 2g dietary fiber, 7g sugars, 33g protein, 20%DV vitamin A, 15%DV vitamin C, 15%DV calcium, 10%DV iron.
Old Style Sunday Meatballs


Ingredients:
eggs, minced garlic cloves, dried parsley, dried oregano, dried basil, garlic powder, parmesan cheese

Directions:
In a large mixing bowl, mix all ingredients except cheese and breadcrumbs (this is best done with clean hands!].
Once mixed, add cheese and breadcrumbs, mix until even.
Coat a roasting pan or high sided pan with extra virgin olive oil.
Roll meat mixture into balls about the size of a golfball and line oiled pan with them.
Bake at 350 degrees for about 20 minutes or until done.
Tuna Salad


Ingredients:
tuna, celery, lettuce, egg, sweet pickle, low-fat mayonnaise

Directions:
Combine all ingredients in a bowl., Chill and serve.
Creamy Mango Jelly for Dieters


Ingredients:
boiling water, plain yogurt, vanilla yogurt, banana, passion fruit

Directions:
Combine jelly crystals and boiling water., Stir till crystals have dissolved., Add 1/2 cup cold water and stir to combine., Refrigerate for 30 minutes till chilled., Add yoghurt to jelly and whisk till smooth., Place in serving dishes., Place in fridge for 3-4 hours., Serve with fruit.
Rosemary-Roasted Garlic Strip Steaks


Ingredients:
garlic, olive oil, fresh rosemary, onion powder

Directions:
Preheat oven to 400°F.
Peel away outer layers of garlic skin; do not separate cloves. Cut thin layer from top of garlic bulb, exposing tops of individual cloves. Place cut side up in a small bowl. Drizzle with about 1 teaspoon olive oil. Cover with foil.
Bake 25 to 30 minutes or until garlic in center is soft when pierced with a sharp knife. Cool slightly. Squeeze or scoop the Garlic paste from paper layers; discard paper layers. Mash garlic paste with a fork or spoon.(Maybe made to this point up to 2 days in advance and refrigerated until used].
Heat broiler to medium-high heat. In small bowl, blend garlic paste, the remaining 1 teaspoon oil, rosemary, garlic pepper, and onion power. Rub on both sides of each steak.
Place steaks on rack of broiler pan. Cook 6 to 9 minutes per side or to desired doneness.
Szechwan Beef Stir-Fry Us Family Style


Ingredients:
beef flank steak, reduced sodium soy sauce, sugar, cornstarch, garlic cloves, fresh ginger, crushed red pepper flakes, red bell pepper, cooked rice

Directions:
Cut steak lengthwise into 2 strips; slice across the grain into 1/8-inch strips.
Combine soy sauce, 2 teaspoons oil, sugar and cornstarch; stir into strips.
Heat remaining 2 teaspoons sesame oil in large skillet over medium-high heat.
Add garlic, ginger, and crushed red pepper; cook 30 seconds.
Add bell pepper and corn; stir-fry 1 1/2 minutes.
Add pea pods; stir-fry 30 seconds.
Remove vegetables.
Stir-gry beef strips (1/2 at a time] 2-3 minutes.
Return vegetables and beef to skillet; heat through.
Serve over hot cooked rice.
Skordalia (Greek Garlic Potato Dip)
Category: appetizers-and-snacks
By Chef John

Not only is this a fabulous dip for vegetables and breads and things like that, it's also served as a side dish for things like fried fish and grilled meats--so this stuff is as versatile as it is easy to make.

Ingredients:
1 ¼ pounds russet potatoes
6 cloves garlic, sliced, or to taste
1 teaspoon kosher salt, or more to taste
½  lemon, juiced
¼ cup white wine vinegar
½ cup olive oil
1 pinch cayenne pepper
1 drizzle olive oil, or to taste
1 pinch minced fresh oregano

Directions:
Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes. While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve. Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes. Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher. Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.

Prep time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 2 cups

Calories: 183.1
Fat: 14.2 g
Saturated fat: 2 g
Carbohydrates: 13.2 g
Sugars: 0.6 g
Dietary fiber: 1.6 g
Protein: 1.6 g
Sodium: 245.7 mg
2 Juice Citrusade


Ingredients:
water, sugar, lemon juice, orange, zest of

Directions:
Combine water and sugar in saucepan.
Bring to a gentle boil on medium.
Simmer 3-5 min., let cool.
In a 1 qt container combine juices and zest.
Stir in the cooled syrup and let sit for 2 hours and THEN chill.
To serve put 1/3- 1/2 Celsius mixture in a 10 oz glass with cracked or crushed ice and top off with water.
Almond Joy Challah


Ingredients:
coconut milk, water, butter, egg, salt, coconut flakes, brown sugar, sugar, fast rising yeast, egg, warm water, powdered sugar, coconut flakes

Directions:
I use a bread-maker, on dough setting only.  Put all LIQUID ingredients in first, making sure all liquid is warm, not hot.  (Butter must not be solid or melted into oil]  Then add your brown sugar, sugar, coconut and then flour.
Poke four holes in the flour and add your two teaspoons of yeast. Turn on the dough setting. It should run for an hour and thirty minutes.  (DO NOT add the chocolate chips into the bread machine!].
When dough is done, take out and cut in half.  Then cut each half section into thirds, you should have 6 even pieces (or close to even! :]
Take a dough ball and squeeze it down into a rectangle.  Insert desired amount of mini chocolate chips into center of the rectangle, then close it up and roll, as you would, lets say, roll a cigar?  (forgive me if I am offending anyone]
Then after you have 3 rolled doughs with the chips in the center, you can braid the three together as you would your hair!  This will give you two braided challah's.  Let rise for an hour, sometimes an hour and fifteen minutes.  (I keep on the stove top, nice and warm]
AFTER the bread has risen and before putting in the over, whisk an egg with water and powdered sugar - brush the wash over your bread and sprinkle with coconut flakes and crushed almonds.
Bake at 350 for 12 minutes, then turn, and bake at 325 for another 12 -15 minutes. Depending on your oven, you may need to cover with aluminum foil so the bread does not get too dark.  ENJOY!  :].
Skinnybaker's Healthy Chocolate Cupcakes


Ingredients:
flour, baking soda, salt, applesauce, margarine, Splenda granular, sugar, brown sugar, skim milk, vanilla extract

Directions:
Preheat oven 350°F; place cupcake lining in pans.
Sift flour, baking soda, and salt. Set aside.
Melt semisweet chocolate chips in double boiler. Let cool slightly.
Cream butter, applesauce, Splenda, sugar, brown sugar, and egg whites. Add melted chocolate chips. Mix well.
Add flour mixture, vanilla ext., and milk.
Pour in cupcake cases and bake for 25-35 minutes or do toothpick test to see if done.
You can frost these cupcakes with whatever frosting you prefer. I suggest leaving the frosting out and serving it with some fat free cool whip -- Yumm!
Staff Room Brownies


Ingredients:
butter, white sugar, brown sugar, eggs, baking powder, vanilla, white chocolate chips

Directions:
Mix wet ingredients.
Sift in dry ingredients.
Bake at 350°F for 30 minutes.
Let them cool.
Icing (optional].
Mango Salsa Couscous
Category: side-dish
By ALI88BABA

I came up with this recipe after I was no longer able to find my favorite mango salsa couscous in my area. My husband says this recipe tastes like the original. It is very quick and easy to make.

Ingredients:
1 ½ cups water
1 cup couscous
⅔ cup dried mango, diced
¾ cup prepared salsa
2 teaspoons ground cumin
1 teaspoon curry powder

Directions:
Bring water to a boil in a 2-quart saucepan; stir in couscous, mango, salsa, cumin, and curry powder. Cover, reduce heat, and simmer until water is absorbed, about 2 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork before serving.

Prep time: 10 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 servings

Calories: 185.7
Fat: 0.9 g
Saturated fat: 0.1 g
Carbohydrates: 40.2 g
Sugars: 13 g
Dietary fiber: 2.6 g
Protein: 5.1 g
Sodium: 313.9 mg
Parmesan Crusted Chicken
Category: trusted-brands-recipes-and-tips
By Hellmann's

The simplest and most savory way to dress up chicken breasts for a quick supper is just to top them with mayonnaise, sprinkle with Parmesan cheese and bread crumbs, and bake. Dinner will be ready in 30 minutes or less.

Ingredients:
½ cup Hellmann's® or Best Foods® Real Mayonnaise
¼ cup grated Parmesan cheese
4 (5 ounce) boneless, skinless chicken breast halves
4 teaspoons Italian seasoned dry bread crumbs

Directions:
Preheat oven to 425 degrees F. Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs. Bake 20 minutes or until chicken is thoroughly cooked.

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

Calories: 399.6
Fat: 28.3 g
Saturated fat: 5 g
Carbohydrates: 1.9 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 31.6 g
Cholesterol: 95.6 mg
Sodium: 373.6 mg
Roasted Cauliflower Soup
Category: soups-stews-and-chili
By Jennie

I created this delicious and creamy soup to bring to work for a healthy lunch.  I hope you enjoy it too!

Ingredients:
1 head cauliflower, cut into small florets
2 tablespoons roasted garlic-flavored extra-virgin olive oil
¼ teaspoon ground nutmeg
2 teaspoons garlic powder
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 tablespoon butter
1  onion, finely chopped
3 tablespoons all-purpose flour
1 (14 ounce) can chicken broth
1 cup milk
1 tablespoon dry sherry

Directions:
Preheat oven to 450 degrees F (230 degrees C). Place the cauliflower in a small roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat. Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside. Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook and stir until lightly golden brown, about 10 minutes. Sprinkle the flour over the onions and stir to coat. Slowly pour the chicken broth and milk into the pan. Mix with a wire whisk until all of the flour is dissolved. Bring to a boil while stirring continuously until it thickens, then reduce heat to low. Stir in the sherry and the roasted cauliflower. Serve as is, or blend half and recombine with the rest of the soup for a thicker consistency.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 134.7
Fat: 7.6 g
Saturated fat: 2.4 g
Carbohydrates: 13.2 g
Sugars: 5.6 g
Dietary fiber: 3 g
Protein: 4.4 g
Cholesterol: 10 mg
Sodium: 969.3 mg
Italian Cottage Pie #Ragu


Ingredients:
hot Italian sausage, olive oil, onion, garlic, dry oregano, salt, zucchini, cauliflower florets, water, parmesan cheese

Directions:
Heat oven to 375 degrees F.  Grill or fry sausage over med heat until thoroughly cooked; cut into bite-sized pieces.  In a large oven-safe skillet, heat olive oil.  Add red pepper, onions and garlic; sprinkle with oregano and 1 teaspoon salt.  Cook for about 5 minutes or until softened.  Stir in zucchini, sausage and pasta sauce.  Bring to a boil; reduce heat and simmer for 5 minutes.
Place cauliflower in a large microwave-safe bowl.  Cook on high power of microwave for about 8 minutes or until very tender.  Place in food processor and puree until smooth and creamy.
In medium saucepan, bring water and 1 teaspoon salt to boil.  Reduce to a simmer and slowly whisk in polenta.  Cook over low heat, stirring constantly for 3-5 minutes or until polenta thickens and starts to pull away from the sides of the pot.  Stir in goat cheese until melted, then stir in cauliflower.
Spread polenta mixture over the stew in the skillet.  Sprinkle top with parmesan cheese.  Place skillet on baking tray; bake for about 40 minutes or until bubbly and starting to brown.  For extra browning, turn on broiler for 3-5 minutes.  Let cool for 10 minutes before serving.