xiaoxl/recipe_data huggingface dataset:
Zippy Cranberry Cheddar Spread
Category: appetizers-and-snacks
By K. Waid

This zesty spread is a holiday hit!  It's easy to make and tastes even better the day after you make it. Serve with crackers or slices of baguette. This spread is zippy, so if you don't like spice, reduce cayenne and dry mustard by half.

Ingredients:
1 (8 ounce) package cream cheese, softened
2 cups shredded sharp Cheddar cheese
2 tablespoons milk
¼ teaspoon mustard powder
¼ teaspoon cayenne pepper
2 tablespoons chopped dried cranberries

Directions:
In a medium bowl, mix together the cream cheese, Cheddar cheese and milk until well blended. Season with mustard powder and cayenne pepper, then mix in dried cranberries. Use immediately, or refrigerate for up to 3 days.

Prep time: 15 mins
Total time: 15 mins
Yields: 3 cups

Calories: 81.6
Fat: 7.1 g
Saturated fat: 4.5 g
Carbohydrates: 1 g
Sugars: 0.5 g
Protein: 3.6 g
Cholesterol: 22.4 mg
Sodium: 99.5 mg
Jambalaya on the Grill


Ingredients:
long-grain white rice, andouille sausages, onion, yellow bell pepper, celery ribs, grape tomatoes, okra, garlic cloves, olive oil, fresh parsley, cayenne pepper, jumbo shrimp, brown sugar, olive oil, paprika, Tabasco sauce, butter, green onion, lemon wedge

Directions:
Cook the rice according to package directions, keep warm.
In a large bowl, toss together the sausage, chicken, vegetables, garlic, 1 tablespoon of olive oil, cayenne and parsley; set aside.
Combine the shrimp with brown sugar, remaining olive oil, paprika, and Tabasco sauce.
Cut 4 pieces of heavy duty aluminum foil in 18x18 inch sheets.  Place on a flat surface and divide the sausage mixture evenly among the packets.
Top each packet with 3 of the shrimp, a couple of cubes of butter and a few grinds of fresh pepper and salt.
Fold the top of each foil piece over jambalaya so edges meet, then crimp together and roll toward the center, fold the ends in the same manner, pressing to seal firmly.
Put the packets on a preheated grill and cook for 8 to 10 minutes or until puffed; remove from grill and let rest for 2 to 3 minutes.
Carefully open packets and spoon the jambalaya over the cooked rice; garnish with green onions and lemon wedges.
Biscuits and Gravy Casserole
Category: main-dish
By Angela

I got this recipe at a church potluck. All the flavors blend really well. I've made it for breakfast, lunch, and dinner. So far every time I've served it, I haven't had any leftovers. Enjoy!

Ingredients:
1 (10 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!®)
1 (1 pound) bulk pork sausage
1 ½ cups shredded Cheddar cheese, divided
6  eggs
½ cup milk
salt and ground black pepper to taste
1 ½ cups cold water, or more as needed
1 (1.5 ounce) package pork gravy mix

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Line the bottom of the prepared baking dish with biscuits. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Scatter sausage over biscuit layer and top with 1 cup Cheddar cheese. Whisk eggs, milk, salt, and pepper together in a bowl and pour over cheese layer. Mix water and gravy mix together in a saucepan; bring to a boil. Reduce heat and simmer until gravy is thickened, 1 to 2 minutes, adding more water for a thinner gravy. Pour gravy over egg layer. Sprinkle remaining 1/2 cup Cheddar cheese over casserole. Bake in the preheated oven until egg is fluffy and cheese is bubbling, about 30 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 1 9x13-inch baking dish

Calories: 688.2
Fat: 52.2 g
Saturated fat: 20.7 g
Carbohydrates: 27.3 g
Sugars: 6.8 g
Dietary fiber: 0.5 g
Protein: 26.6 g
Cholesterol: 269.9 mg
Sodium: 1645.1 mg
Greek Chicken


Ingredients:
olive oil, skinless chicken breast halves, onion, garlic, tomatoes, cinnamon, cayenne pepper, lemon juice, parsley

Directions:
In a large nonstick skillet, heat olive oil over medium heat.
Brown chicken on both sides.
Add onion and garlic; cook 2 minutes.
Add tomatoes with their liquid to the pan with the cinnamon, cayenne, salt, pepper and olives.
Simmer, covered, 15 minutes.
Turn chicken and continue cooking 10 to 15 minutes, until chicken tests done.
Remove chicken to a warm platter.
Bring sauce to boil with lemon and parsley.
Boil a few minutes until slightly thickened.
Pour over chicken.
Serve with rice or noodles.
Easy Spicy Salmon


Ingredients:
garlic powder, dill weed, chili powder, lemon-pepper seasoning, ground cumin, salmon fillets, canola oil, butter, lemon juice

Directions:
Combine all seasonings & coat salmon.
Heat oil in grill pan.
Grill salmon until done over medium-high heat for 5-6 minutes on each side until fish flakes.
Before removing from pan put 1T. of butter on each salmon piece.
Sprinkle each with 1 T. lemon juice.
Carrot-Banana Muffins (Or Bundt Cake)


Ingredients:
all-purpose flour, ground cinnamon, baking soda, salt, applesauce, sugar, golden brown sugar, eggs, carrots, banana, pecans

Directions:
Preheat oven to 350°F Line or grease muffin cups.
Sift first 4 ingredients into medium bowl. Whisk applesauce, sugar, brown sugar and eggs in large bowl until well blended. Mix in dry ingredients. Add carrots, banana and pecans and blend well.
Divide batter among muffin cups and bake in middle of oven until puffed and a tester comes out clean, about 16-18 minutes. Cool muffins on a rack.  (Let pan cool completely before baking the second batch or use a different pan.].
'But Why Is The Rum Gone?' Grilled Shrimp
Category: seafood
By Sarah

Do not marinate the shrimp longer than the indicated time. If you are using bamboo skewers, be sure to soak them in cold water for at least 30 minutes. I serve these with an orzo salad and grilled zucchini and squash.

Ingredients:
¼ cup chopped fresh mint leaves
⅓ cup white sugar
1  shallot, minced
⅓ cup white rum
¼ cup fresh lime juice
1 teaspoon freshly grated lime zest, or more to taste
1 teaspoon salt
ground black pepper to taste
1 ½ pounds peeled and deveined medium shrimp, tail-on
2 tablespoons fresh lime juice

Directions:
Combine mint leaves, sugar, and shallot in a bowl; pound with a spoon to crush coarsely. Whisk rum and 1/4 cup lime juice into mint mixture to make a marinade. Stir lime zest into the marinade; season with salt and black pepper. Pour marinade into a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature 15 to 20 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove shrimp from marinade and thread onto 6 bamboo or metal skewers, all facing the same way. Discard marinade. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, about 5 minutes. Drizzle 2 tablespoons fresh lime juice over the skewers to serve.

Prep time: 20 mins
Cook time: 5 mins
Total time: 40 mins
Yields: 6 servings

Calories: 169.9
Fat: 1 g
Saturated fat: 0.3 g
Carbohydrates: 14 g
Sugars: 11.6 g
Dietary fiber: 0.2 g
Protein: 18.8 g
Cholesterol: 172.6 mg
Sodium: 587.4 mg
Spinach & Bacon Quiche


Ingredients:
frozen spinach, bacon, muenster cheese

Directions:
Preheat Oven to 375 degrees.
Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.
Spicy Slow Cooker Black Bean Soup
Category: soups-stews-and-chili
By TOOBUSY2

This soup can be served as is or run through the blender for a creamy version. You can adjust the spice to cool it down.

Ingredients:
1 pound dry black beans, soaked overnight
4 teaspoons diced jalapeno peppers
6 cups chicken broth
½ teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
¾ teaspoon ground black pepper
½ teaspoon hot pepper sauce

Directions:
Drain black beans, and rinse. Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce. Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.

Prep time: 5 mins
Total time: 6 hrs 5 mins
Yields: 6 servings

Calories: 281.4
Fat: 2 g
Saturated fat: 0.3 g
Carbohydrates: 49.7 g
Sugars: 2.8 g
Dietary fiber: 12.2 g
Protein: 17.7 g
Cholesterol: 5 mg
Sodium: 1012.3 mg
Daria's Slow Cooker Beef Stroganoff
Category: main-dish
By DARIA K

This is a delicious stroganoff recipe. It's very easy and very tasty, using round steak along with mushrooms, onions, and chives. Try serving it over hot, buttered noodles.

Ingredients:
1 ½ pounds top round steak, cut into strips
salt and pepper to taste
½  onion, chopped
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (8 ounce) can canned mushrooms
¼ cup water
1 tablespoon dried chives
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 cube beef bouillon
¼ cup white wine
1 tablespoon all-purpose flour
1 (16 ounce) container sour cream
½ cup chopped fresh parsley

Directions:
Place the beef in the bottom of a slow cooker, and season with salt and pepper to taste. Place onion on top of beef, and then add mushroom soup, mushrooms, and water. Season with chives, garlic, Worcestershire sauce, and bouillon. In a small bowl, mix together the wine with the flour. Pour over the beef. Cover, and cook on Low for 6 to 7 hours. Stir in the sour cream and parsley, and continue cooking for 1 hour.

Prep time: 15 mins
Cook time: 8 hrs
Total time: 8 hrs 15 mins
Yields: 6 servings

Calories: 402.9
Fat: 26.8 g
Saturated fat: 13.5 g
Carbohydrates: 11.5 g
Sugars: 2.3 g
Dietary fiber: 1.3 g
Protein: 27.2 g
Cholesterol: 93.8 mg
Sodium: 672.2 mg
Gluten Free Pumpernickel Bread


Ingredients:
active dry yeast, light brown sugar, milk, garbanzo flour, sorghum flour, cornstarch, potato starch, caraway seeds, onion powder, xanthan gum, guar gum, kosher salt, olive oil, canola oil, molasses, eggs, orange zest, apple cider vinegar

Directions:
In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in the milk. Set aside to foam, about 5 minutes. Generously grease a French bread pan or a 5x9 loaf pan.
In the large bowl of a heavy-duty stand mixer, combine all the remaining ingredients except for the egg wash. Add the remaining sugar and yeast mixture and beat on low speed just until blended. Then beat on medium speed for 30 seconds, scraping down the sides with a rubber spatula, if necessary. The dough will be soft.
Divide the dough in half and place in the prepared pans. Smooth each half into a 10-inch long with a wet rubber spatula, or wet hands. Brush the top of each loaf with the egg wash for a nice crust. Make three diagonal slashes (1/8 inch deep] in the top of each loaf so steam can escape durning baking.
Place on the middle rack in a cold oven. Set the oven to 425?F and bake until nicely browned. 30-35 minutes. ( sometimes longer ].
Remove the bread from the pans and let cool completely on a wire rack. Slice and enjoy.
Chocolate-Espresso-Pistachio Biscotti


Ingredients:
flour, flour, sugar, baking powder, baking soda, salt, cinnamon, clove, cocoa powder, water, eggs, olive oil, pistachios

Directions:
Preheat oven to 350 degrees F.
Grease a large rectangular baking pan with a light coating of olive oil.
Sift all dry ingredients together.
In small bowl, dissolve espresso powder in 1/3 cup water.
Add eggs and olive oil and beat with a whisk until well-combined.
Pour wet ingredients into dry, add pistachios and (yes, I do this by hand] start mixing the flour gently into the liquids until all the ingredients have been incorporated and you have a malleable dough.
If the dough is a bit sticky, sprinkle over 1 tablespoonful of flour and turn dough into the flour to coat.
Knead the flour in.
The dough should now be malleable without being sticky.
If it is still sticky, repeat with another tablespoonful of flour.
Cut dough into 3 equal pieces and shape into logs that are about 12 inches long and 2 ½ inches wide (every person<U+0092>s logs are slightly different <U+0096> they will spread while baking so have a good distance between them].
Bake for 30 minutes.
The biscotti will have risen only slightly, spread out some, and have a cracked surface.
Cool completely.
Preheat oven to 300 degrees F.
With a serrated bread knife and a straight, downwards motion, cut biscotti at just under ½ inch intervals on the diagonal.
(this will leave you with 6 not-so-nice-looking end pieces that you can munch on there and then] Place the pieces, cut side down, back in the baking pan.
Not all the pieces may fit, in which case you<U+0092>ll have to bake a second pan's worth after the first.
Staggering two pans is not suggested unless you have a convection oven and can use that feature to make sure there is even heat distributed within the oven.
Bake 15 minutes, turn pieces over, bake 15 minutes longer.
Cool completely and keep in an airtight container.
Fusilli With Spinach and Asiago Cheese


Ingredients:
olive oil, garlic clove, fresh spinach, cherry tomatoes, asiago cheese, parmesan cheese, salt, black pepper

Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
Transfer the pasta to a serving plate and serve.
Mini Corndog Muffins


Ingredients:
butter, unsweetened applesauce, sugar, eggs, buttermilk, baking soda, cornmeal, all-purpose flour, salt, ketchup, mustard

Directions:
Preheat oven to 375 degrees.
Combine butter and sugar in a bowl, and whisk to combine.
Add eggs and whisk to incorporate.
Add buttermilk and whisk to incorporate.
In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine.
Whisk dry ingredients into wet ingredients in two batches.
Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup.
Place one hot dog bite into the middle of each cup.
Bake for 8-12 minutes (oven temperatures vary], or until cornbread is golden brown.
Cool in mini muffin tin for 5 minutes before serving.
Serve with ketchup and mustard.
Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.
Butternut Squash W/ Wilted Spinach and Blue Cheese


Ingredients:
extra virgin olive oil, blue cheese, lemon juice, extra virgin olive oil, red onion

Directions:
Preheat oven to 400°F Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.
If desired, peel with a vegetable peeler or cut into big chunks and keep steady on the cutting board while cutting off the peel with a knife.
Cut into 1-inch cubes. Transfer to a large, rimmed baking sheet. Toss with oil, salt and pepper and spread out in a single layer.
Roast, tossing occasionally, until just tender and golden brown, about 30 minutes. Stop cooking squash but keep it warm.
Use a fork to mash together blue cheese and lemon juice in a large bowl to make a thick smooth dressing. Season with salt and pepper; set aside.
Heat oil in a large skillet over medium-high heat.
Add onions, salt and pepper, and cook, stirring occasionally, until golden brown, about 5 minutes.
Add spinach and cook, tossing often, until slightly wilted and warm, 1 to 2 minutes more.
Transfer contents of skillet to bowl with dressing, add squash, salt and pepper and toss to combine.
Vanilla Sparkler


Ingredients:
lemon juice, water, sugar, vanilla extract

Directions:
Mix lemon juice with water and sugar; mix well.
Add vanilla and mix well.
Add sparkling water slowly.
Gently stir.
Serve over ice or chill. Enjoy!
Orange Yogurt Cake (Bizcocho De Naranja)


Ingredients:
saffron thread, all-purpose flour, baking powder, salt, sugar, egg, plain low-fat yogurt, olive oil, orange marmalade, Grand Marnier

Directions:
Preheat oven to 350°.
Place the juice in a small saucepan; bring to a simmer over medium-high heat. Remove from heat; stir in saffron. Let stand 10 minutes.
Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Set aside.
Place sugar, egg, and egg white in a large bowl, and beat with a mixer at medium speed for 5 minutes or until thickened.
Add yogurt, beating well.
Gradually add oil and juice mixture, beating until well blended.
Add half of flour mixture to sugar mixture; beat just until blended. Repeat procedure with the remaining flour mixture.
Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean.
Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Place cake on a serving platter.
Combine marmalade and liqueur in a small saucepan; bring to a simmer over medium heat, stirring constantly.
Remove from heat; strain through a fine sieve directly onto surface of cake. Discard solids.
Spread marmalade mixture evenly over top of cake, allowing excess to drizzle down sides of cake.
Grilled Salmon by Bobby Flay (Healthy)


Ingredients:
corn, olive oil flavored cooking spray, kosher salt, fresh ground black pepper, cherry tomatoes, extra virgin olive oil, fresh basil, basil sprig, salmon fillets

Directions:
Soak corn in a large bowl of cold water for 20 minutes. Remove and pat dry.
Coat corn on all sides with cooking spray, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill about 15 minutes or until charred on all sides.
Remove cobs from grill, and cool slightly. Slice the kernels from the cobs, and transfer to a medium bowl.
Add tomatoes, olive oil, vinegar, and sliced basil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let the relish sit at room temperature for 15 minutes before serving.
Meanwhile, lightly coat both sides of salmon fillets with cooking spray; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Place fillets skin side down, and grill 3–4 minutes or until golden brown. Flip fillets, and grill for 3 more minutes. Fish should feel slightly firm in the center and will register 145° on an instant-read thermometer.
Place salmon onto each of 4 plates, and spoon relish over top. Garnish with basil sprigs, if desired.
Cold Strawberry Soup


Ingredients:
fresh strawberries, strawberries, vanilla ice cream, lemon juice

Directions:
Combine all ingredients in large bowl, stirring well.
Transfer half of mixture to container of an electric blender and process until almost smooth.
Repeat procedure with remaining half.  Ladle soup into individual soup bowls.  Serve immediately.  Yield:  5 1/2 cups.  Garnish with mint sprig.
Great luncheon idea!
Savory Green Beans


Ingredients:
butter, sweet onion, garlic clove, green beans, fat free chicken broth, lemon juice

Directions:
In a nonstick skillet melt the butter and then add the chopped onion and the chopped garlic. Cook on medium heat until the onion gets tender and clear.
Add the green beans and don't forget to stir frequently. Let everything cook for 1 or 2 minutes.
Add the chicken broth and the lemon juice, let it boil and then reduce heat.
Let it simmer for 4 to 5 minutes or until you see the green beans are crisp.
Plum Cake


Ingredients:
sugar, flour, eggs, plum baby food, ground cloves, ground cinnamon, baking powder, salt, walnuts

Directions:
Preheat oven to 325., Mix all ingredients together., Grease and flour your Bundt Pan., Bake for 1 hour., Cool in pan for 5 minutes before turning onto a cooling rack.
Lemon Chicken With Chickpeas and Artichokes


Ingredients:
olive oil, onion, chicken breasts, cumin, chickpeas, artichoke hearts, lemon

Directions:
In a non stick pot, heat olive oil and saute onion and chicken for 5 minutes until the chicken is lightly browned.
Add the chickpeas, brine from the artichokes, cumin and lemon to the pot.
Bring the liquid to a boil then turn down the heat to low.
Cover the pot and cook for 15 minutes.
Add the artichokes to the pot and cook for another 2-3 minutes until the artichokes are heated through.
Serve with rice and vegetables.
Lemon Chicken Soup


Ingredients:
chicken broth, orzo pasta, olive oil, spinach, onion, carrots, fresh ground black pepper, kosher salt

Directions:
In a large pot over medium heat, saute the carrots and onion in the olive oil for 5 minutes.
Add chicken broth, cooked chicken, Orzo, lemon juice, and spinach.
Bring to a boil, then reduce heat and simmer until the Orzo and the spinach are tender, about 20 minutes.
Serve with toasted Pita bread bites or crusty bread.
Best Turkey Meatloaf
Category: meat-and-poultry
By isabella104

After much trial and error trying to make a more healthy meatloaf, I came up with this recipe. It is important to make this on a baking sheet so the liquids can be drained off the meatloaf. Also, do not put the topping on before the meatloaf has cooked for 30 minutes. Turkey creates a lot of juices, so if you put the topping on first it will become watery and runny.

Ingredients:
1 ½ pounds ground turkey
¾ cup crushed buttery round crackers
½ cup milk
1 small onion, chopped
1  egg
1 ½ teaspoons salt
2 cloves garlic, minced
¼ teaspoon ground black pepper
½ cup ketchup
¼ cup brown sugar
1 tablespoon Worcestershire sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan. Mix ground turkey, buttery round cracker crumbs, milk, onion, egg, salt, garlic, and black pepper in a bowl; shape into a loaf and place on the prepared jelly roll pan. Mix ketchup, brown sugar, and Worcestershire sauce in a separate bowl; set aside. Bake meatloaf in preheated oven for 30 minutes; remove from oven and drain liquids. Top meatloaf with ketchup topping. Return loaf to oven and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

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

Calories: 296.3
Fat: 13.2 g
Saturated fat: 3.2 g
Carbohydrates: 25.2 g
Sugars: 12.7 g
Dietary fiber: 0.6 g
Protein: 19.7 g
Cholesterol: 84.5 mg
Sodium: 880.8 mg
Beef Stew Bake


Ingredients:
beef stew meat, tiny new potatoes, carrot, onions, celery heart, frozen green peas, flour, olive oil, tomato juice, water, Worcestershire sauce, horseradish, garlic cloves

Directions:
For the meat:
Sprinkle the cut meat with flour, to cover.
Add amount of Emeril’s of your choice. (I go heavy].
Heat a large heavy pan over medium high heat, and brown the meat (in batches if necessary] until all the meat is browned all over.
When all the meat is browned, transfer to a large baking dish. (One large enough to accommodate easily and can stir in].
In the same skillet the meat was browned in, add soup, soup mix, tomato juice, water, worcestershire sauce, horseradish and garlic.
Simmer covered for 5 minutes.
Place potatoes, carrots, celery, onions, into the same baking dish with the meat.
Add the soup mixture and mix well.
Bake covered at 350° for 1 ½ – 2 hours, stirring every 30 minutes and until meat is tender and the vegetables are done, adding the peas at about the last 15 minutes of cooking time.
Melon-Coly


Ingredients:
rum, watermelon

Directions:
Put ingredients in a blender and blend with crushed ice., Pour over ice in a tall glass.