xiaoxl/recipe_data huggingface dataset:
Cream Corn Like No Other
Category: side-dish
By DIANA YOCKEY

This is NOTHING like canned creamed corn!  My husband is not a fan of corn or creamed dishes, but he thinks this is great.  Easy and quick to prepare  and is an especially delicious side dish for chicken or pork.  Everyone always asks for the recipe.

Ingredients:
2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
¼ teaspoon freshly ground black pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
¼ cup freshly grated Parmesan cheese

Directions:
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 8 servings

Calories: 253.2
Fat: 16.5 g
Saturated fat: 9.8 g
Carbohydrates: 24.8 g
Sugars: 6.8 g
Dietary fiber: 2.1 g
Protein: 5.1 g
Cholesterol: 53.6 mg
Sodium: 372.9 mg
Creamy Pea Salad


Ingredients:
onion, celery, salt, pepper, sour cream, bacon, cashews, lettuce leaf

Directions:
Combine first 7 ingredients, stirring gently., Stir in bacon and cashews., Serve on lettuce leaves.
Shelly's Spinach Beef Skillet Dinner


Ingredients:
ground beef, onion, diced tomatoes, frozen chopped spinach, parmesan cheese

Directions:
Brown beef and onion in pan.
Drain excess fat.
Stir in tomatoes (no need to drain], spinach and cooked macaroni until heated through.
Sprinkle with parmesan, salt and pepper.
Quick Kale With Bacon


Ingredients:
bacon, shallots, garlic cloves, kale, low sodium chicken broth

Directions:
"Sauté bacon in large pot over medium heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels and drain. Discard all but 2 tablespoons drippings from pot. Add shallots and garlic to drippings. Sauté over medium-high heat until tender, about 2 minutes. Add kale and broth. Cover and cook until kale wilts and is almost tender, stirring occasionally, about 12 minutes. Uncover and cook until kale is tender and most of broth has cooked away, stirring occasionally, about 12 minutes longer. Season with salt and pepper. Transfer kale to bowl. Sprinkle with bacon and serve."
Shrimp Scampi


Ingredients:
garlic cloves, jumbo shrimp, lemons, fresh parsley, olive oil, butter

Directions:
Boil water for pasta; have it ready. Heat olive oil and melt 3 tablespoons of butter in large skillet over medium heat. Add garlic and cook, stirring in the pan, for 1 minute.
Add the shrimp, then stir and cook for 2 1/2 to 3 minutes, until shrimp are no longer translucent.
Squeeze in the juice of the lemons, using your hands to catch the seeds. Add salt and pepper, an additional tablespoon of butter, then stir and reduce heat to low. Throw linguine into the boiling water. Cook until just done/al dente. Drain.
Remove skillet from heat. Add pasta and parsley and toss. Taste and adjust seasonings.
Variations: Add a splash of cream at the end for extra richness. Add a few dashes of hot sauce for some heat. Toss in Parmesan shavings!
Easy Greek Chips Omelette (Avga Omeleta Me Patates)


Ingredients:
French fries, eggs, butter, sea salt, fresh ground black pepper

Directions:
Bake shoestring fries according to package directions.
Melt butter in a frying pan (I prefer cast iron]. sprinkle out cooked fries on top of the butter and pour in the beaten eggs.
Sea salt and freshly grind black pepper to taste.
Fold it over in half moon shape if you know how to do that without breaking!
Cook until done to preference.
Serve with pita bread as part of breakfast.
Ghirardelli® Classic Chocolate Chip Cookies
Category: trusted-brands-recipes-and-tips
By Ghirardelli

The classic chocolate chip cookie just got better! This indulgent cookie made with Ghirardelli’s® Bittersweet 60% Cacao Baking Chips is delicious with every cookie bite!

Ingredients:
1 cup butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
2  large eggs
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour, unsifted
1 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts or pecans, chopped (optional)
2 cups Ghirardelli® Bittersweet 60% Cacao Baking Chips

Directions:
Heat oven to 375 degrees F. Stir flour with baking soda and salt; set aside. In a large mixing bowl, beat butter with both sugars at medium speed until creamy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoonfuls onto ungreased cookie sheets. Bake for 9 to 11 minutes or until   are golden brown.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 36 cookies
Mediterranean Kale
Category: side-dish
By Julia Phillips

Delicious.

Ingredients:
12 cups chopped kale
2 tablespoons lemon juice
1 tablespoon olive oil, or as needed
1 tablespoon minced garlic
1 teaspoon soy sauce
salt to taste
ground black pepper to taste

Directions:
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the kale, recover, and steam until just tender, 7 to 10 minutes depending on thickness. Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss steamed kale into dressing until well coated.

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

Calories: 91.1
Fat: 3.2 g
Saturated fat: 0.4 g
Carbohydrates: 14.5 g
Sugars: 0.2 g
Dietary fiber: 2.8 g
Protein: 4.6 g
Sodium: 107.8 mg
Blue Cheese Spaghetti


Ingredients:
bacon, spaghetti, butter, olive oil, garlic cloves, shallots, all-purpose flour, half-and-half, blue cheese, arugula

Directions:
Put a large pot of water on the stove to bring to a boil for pasta.
Preheat medium skillet over medium-high heat. Add chopped bacon and cook until crisp.
Salt water for pasta and add spaghetti to the pot. Cook to al dente, with a bite to it.
Remove bacon to paper towel lined plate with a slotted spoon and drain off most of the fat, return pan to heat and reduce heat to medium. Add extra-virgin olive oil, and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add in garlic and the shallots, saute for 3 minutes.
To the garlic and shallots, add in flour and cook a minute more. Whisk in stock, bring to a bubble, about 30 seconds then stir in the cream. When cream comes to a bubble, add in blue cheese and a few grinds of black pepper. Stir until cheese melts. Reduce heat to lowest setting.
Drain pasta and toss with sauce to coat and combine evenly. Taste to adjust seasoning.
Scatter the arugula and bacon bits across the top of the pasta.
Spinach With Sesame Seed


Ingredients:
spinach, sesame seeds, soy sauce, sugar

Directions:
In a large saucepan cook spinach in 2 cups boiling water for 2 minutes; drain and rinse in cold water.
Drain again and squeeze dry.
Chop spinach coarsely and set aside in a deep serving dish.
In a small skillet over high heat toast sesame seed until light brown (2-3 minutes]and then sesame seed to a mortar and crush with pestle.
Stir in soy sauce and sugar.
Toss sesame seed mixture with spinach and serve.
Spinach and Eggs


Ingredients:
onion, frozen spinach, butter, water, eggs, seasoning salt

Directions:
In a large skillet, saute your onion in the butter until translucent.
Dump the frozen spinach into the skillet with the onion and add the 1/4 cup water.  Cover and cook on medium heat, stirring occasionally to keep the spinach from sticking.
Once the spinach is wilted and appears done, pour in the 2 eggs which have been whisked well.
Stir continually until the egg turns white and the spinach appears "dry", but make sure not to overcook.
Sprinkle with seasoned salt (to taste] immediately before serving.
Zesty Chicken


Ingredients:
chicken breasts, olive oil, seasoning salt, ground black pepper, garlic powder, onion, chutney

Directions:
Combine salt, pepper and garlic powder in a bowl.
Rub mixture into chicken.
Add 1/2 onion and continue rubbing mixture into chicken.
Allow chicken to rest for 10 minutes.
In large skillet, cook chicken and onions in olive oil, approximately 15 minutes or until chicken is done, turning once.
Remove chicken and pour chutney over chicken.
Dilled Pot Roast (Crock Pot)


Ingredients:
boneless beef chuck roast, water, dried dill, kosher salt, salt, pepper, plain yogurt, all-purpose flour

Directions:
If necessary, cut roast to fit into a 3 1/2 to 4 quart crockery cooker.
In a large skillet brown roast on all sides in hot oil.
Transfer to cooker.
Add the water to cooker.
Sprinkle roast with 2 teaspoons of the fresh dillweed or 3/4 teaspoon of the dried dillweed, salt, and pepper.
Cover and cook on high heat setting for 5 to 6 hours or on low heat setting for 10 to 12 hours, until meat is tender.
Transfer roast to a serving platter, reserving juices; cover roast and keep warm.
Pour cooking juices into a glass measuring cup; skim off fat.
Measure 1 cup of the reserved juices.
For sauce, in a small saucepan stir together yogurt and flour until well combined.
Stir in the 1 cup reserved cooking juices and remaining dillweed.
Cook and stir until thickened and bubbly.
Cook and stir 1 minute more.
Serve meat with sauce and noodles.
Tequila Lime Shrimp
Category: seafood
By Teri_loves_to_cook

This is a recipe for shrimp with a Latino kick utilizing tequila, fresh citrus juices, and garlic.  This is simple and the family will love it.

Ingredients:
2 ½ cups olive oil
¾ cup tequila
½ cup chopped fresh cilantro
½ cup fresh lime juice
½ cup pineapple juice
¼ cup white vinegar
¼ cup garlic salt
¼ cup ground black pepper
1 tablespoon chopped fresh oregano
1 teaspoon seasoned salt
30  medium shrimp - peeled and deveined

Directions:
Combine the olive oil, tequila, cilantro, lime juice, pineapple juice, vinegar, garlic salt, pepper, oregano, and seasoned salt in a blender; blend until smooth. Place the shrimp in a bowl and pour the olive oil mixture over the shrimp; toss to combine. Cover and allow to marinate in the refrigerator 2 hours. Place a skillet over medium heat. Cook and stir the shrimp in the skillet until cooked through, about 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 2 hrs 25 mins
Yields: 6 servings

Calories: 949.2
Fat: 91.1 g
Saturated fat: 12.6 g
Carbohydrates: 9.2 g
Sugars: 2.5 g
Dietary fiber: 1.4 g
Protein: 11.2 g
Cholesterol: 76 mg
Sodium: 3857.8 mg
Sauteed Scallops
Category: seafood
By Pati

A very simple recipe for how delicious it is!  Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving.

Ingredients:
¼ cup butter
2 cloves crushed garlic
2 sprigs fresh rosemary
1 pound scallops

Directions:
In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 servings

Calories: 408.6
Fat: 24.8 g
Saturated fat: 14.8 g
Carbohydrates: 6.5 g
Dietary fiber: 0.2 g
Protein: 38.5 g
Cholesterol: 135.9 mg
Sodium: 529.6 mg
Tipsy Cafe Au Lait With Chocolate Whipped Cream


Ingredients:
milk, sugar, Kahlua, heavy whipping cream

Directions:
Bring strong brewed coffee, milk, and 2 Tbs sugar just to a simmer in a 3 quart saucepan, then stir in Kahlua to taste.
While coffee is heating, beat chilled cream with cocoa and remaining 2 Tbs. of sugar in a bowl with an electric mixer until it just holds soft peaks.
Divide coffee among 4 mugs and top with chocolate whipped cream and chocolate shavings! Yum!
Make sure your cream is chilled for proper whipping! Also, fresh brewed coffee is recommended!
Watermelon & Peach Salsa With Cayenne Chips


Ingredients:
lime, cayenne pepper, salt, flour tortillas, cilantro, watermelon, lime, salt

Directions:
For chips:
Preheat over to 400 degrees F.
Juice the lime, combing cayenne pepper and salt.
Brush one side of each tortilla with lime juice.
Sprinkle lightly with cayenne mixture.
Cut each tortilla into 8 wedges using a pizza cutter.  Arrange wedges in a single layer on cookie sheet.
Bake 8-10 minutes or until edges are slightly browned and crisp.
For Salsa:
Cub jalapeno pepper in half lengthwise using a paring knift.  Removed and discard seeds using a corer.
Chop jalapeno and cilantro using a food chopper and place in a mixing bowl.
Cut watermelon into thin slices using a chef's knife, then dice slices.
Remove and discard pits from peaches and slice into thin wedges.
Juice lime into batter bowl.
Add watermelon, peaches and salt to lime juice and jalapeno peppers.
Stir gently using small mix and scraper.
Serve with chips.
Black Bean Burgers (Food Storage)


Ingredients:
black beans, quick oats, tomatoes, onion, garlic, cumin, chili powder, cornmeal

Directions:
"Prepare and cook black beans (or use canned]. Soak dehydrated items to rehydrate and carefully drain. Mash black beans and mix in all but cornmeal. Shape into patties and dredge in cornmeal.  Fry or grill."
Cham-Cham (Bangladesh)


Ingredients:
milk, lemon juice, sugar, semolina, plain flour, self raising flour, cardamom powder, powdered milk, milk, ghee

Directions:
Mix together the powdered milk, milk and ghee.
Put the mixture in the microwave for 30 seconds. Take it out and stir it. Let it cool down for another 30 seconds.
Put the mixture back in the microwave for another 15 seconds. Take it out and stir. Let it cool for 30 seconds.
Repeat 15 second intervals in the microwave, followed by stirring and 30 seconds of cool down for a total of eight cycles.
Reduce the microwave time to 10 seconds, stir and let cool down for 30 seconds.
Repeat until the mawa becomes dry and grainy.
If the grains aren't powdery enough, when cool you can transfer to a food processor and grind to make smaller grains.
Ready a fine mesh strainer by lining it with cheesecloth.
Bring the milk to a boil (take care not to let it boil over] and add the lemon juice. You will almost instantly see curds begin to form.
Pour the curds and whey (the liquid] into the strainer.
When the curds have cooled enough to be handled, knead them with your hands for about two minutes, or until there isn't any more liquid coming out.
Transfer to a large bowl and mix in the semolina flour and the other two types of flour, along with the sugar and the cardamom powder.
Knead the mixture with your hands until it starts to feel a little greasy, then divide the dough into 20 equal parts and shape them into ovals. Note: I made a mistake converting liters to cups and I ended up with too little milk for this recipe, so my cham-cham were small and probably a little more doughy than they should have been.
Dissolve the sugar in the water and bring to a boil. Gently drop the cham-cham into the syrup and continue to boil for an hour and 20 minutes. You will need to add about a half cup of water every 10 minutes or so to keep the syrup at the right consistency.
At the end of the hour and 20 minutes, add the caramel syrup. Keep boiling for another 10 minutes, then turn off the heat. Add a cup of hot water and let the pot cool down.
When the cham-cham are cool enough to handle, take them out and roll them in the mawa.
African Saucy Chicken


Ingredients:
onion, garlic cloves, tomato paste, paprika, salt, pepper, ground ginger, coconut milk, chicken thighs, fresh parsley, cilantro

Directions:
In a large skillet, heat half the oil over med high heat and saute onion and garlic, stirring occasionally, until softened (about 4 minutes].
Stir in tomato paste, paprika, 2 tbsp water, ginger, and 1/2 tsp each of salt and pepper - cook, stirring, for about 1 minute.
stir in coconut milk and peanut butter and then let cool slightly and transfer to food processor, puree until smooth (Make ahead - let cool to room temperature and refrigerate in an airtight container up to 48 hours].
Sprinkle chicken with remaining salt and pepper.  In a skillet, heat remaining oil over med high heat and brown chicken in batches, then transfer to slow cooker.
Pour sauce over top , then cover and cook on low for 4-5 hours.
Stir in jalapeno and cilantro / parsley and cook on high for 20 minutes until thickened.
Chewy Blonde Brownies


Ingredients:
milk, brown sugar, egg, flour, baking powder, salt, vanilla, walnuts

Directions:
Combine Crisco and milk in large microwave safe bowl., Microwave approx 1 minute at 50%. Remove and stir. Repeat as needed till melted., Stir in sugar and then add egg and stir quickly., Combine dry ingredients and mix in w/ sugar mixture., Add nuts and vanilla., Spread in 8 x 8 greased pan., Cook 350° for 25 minutes.
Spaghetti Sauce II
Category: side-dish
By Melinda Connery

A very thick and dark sauce with a little red pepper kick. Adjust the crushed red pepper to suit your tastes. This sauce freezes well too.

Ingredients:
1  onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 (28 ounce) can whole peeled tomatoes
2 (6 ounce) cans tomato paste
2 tablespoons dried basil
1 tablespoon dried oregano
2  bay leaves
1 tablespoon white sugar
¼ teaspoon crushed red pepper flakes
¼ cup red wine
1 pound Italian sausage links  (Optional)

Directions:
Heat olive oil in a large saucepan or Dutch oven. Saute onions and garlic until tender, 2-3 minutes. Add remaining ingredients (except sausage links) and simmer over low heat for 3 hours. With one hour cooking time remaining, cook and brown sausages in a skillet. When browned, place in sauce and continue to simmer. Remove bay leaves before serving. Serve over hot cooked noodles, with sausages on the side.

Yields: 6 servings

Calories: 402.6
Fat: 28.8 g
Saturated fat: 9.3 g
Carbohydrates: 22.5 g
Sugars: 13 g
Dietary fiber: 4.9 g
Protein: 14.9 g
Cholesterol: 57.5 mg
Sodium: 1189.8 mg
Honey Apple Crisp


Ingredients:
green apples, rolled oats, honey, cinnamon, butter

Directions:
Put apples in a greased/buttered shallow pan or baking dish.
Combine remaining ingredients and mix to a crumbly consistency - sprinkle crumb mix over apples.
Bake at 375 degrees for approximately 30 minutes or until apples are tender.
Serve warm with vanilla ice cream.
Ginger Cookie Cut-Outs


Ingredients:
butter, brown sugar, instant butterscotch pudding mix, egg, flour, baking soda, ground ginger, ground cinnamon

Directions:
Beat butter or margarine, pudding mix, and egg with an electric mixer on medium speed until well-blended.
Combine remaining ingredients in a separate bowl. Gradually add to pudding mixture, beating well after each addition. Refrigerate dough 1 hour or until firm.
Preheat oven to 350 degrees. Roll out dough on lightly-floured surface to 1/4 inch thickness. Cut into shapes (we use a 4" long gingerbread man cutter]. Place a greased baking sheets.
Bake 10-12 minutes or until the edges are lightly browned. Remove from baking sheets. Cool on wire racks.
Walnut-Tarragon Chicken Tenders
Category: meat-and-poultry
By DustyLV

Moist and delicious with a rich crusty coating, these chicken tenders are guaranteed to become a family favorite. Substitute cream for milk if you want to enrich the flavors even more.

Ingredients:
1  egg
½ cup milk
½ cup finely chopped walnuts
¾ cup all-purpose flour
1 tablespoon dried tarragon
salt, to taste
1 pound boneless, skinless chicken breast, cut into thin strips
¼ cup unsalted butter
½ cup vegetable oil

Directions:
Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon, and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate. Melt the butter with the oil in a large skillet over medium-high heat. Fry the chicken in small batches in the butter mixture until the coating is browned and crispy, about 5 minutes. Test one to be sure it is cooked through. Chicken should be no longer pink and juices run clear. Drain on paper towels.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 705.9
Fat: 54.3 g
Saturated fat: 14.3 g
Carbohydrates: 22.5 g
Sugars: 2 g
Dietary fiber: 1.7 g
Protein: 33.1 g
Cholesterol: 148.7 mg
Sodium: 173.5 mg
Ciclon Tropical Storm


Ingredients:
character(0]

Directions:
Pour all into a tall iced filled glass., Enjoy!
Creamy Seafood Chowder


Ingredients:
celery, carrots, onions, potatoes, water, butter, flour, scallops, frozen crab

Directions:
Finely chop celery and peel and finely chop carrots, onions and potatoes., Boil in veg broth and water until tender., Melt butter, mix with flour and add paste to vegetables & broth., Add whipping cream and pepper seasoning and bring to boil., Add shrimp, scallops and crab.  Bring to boil to heat seafood.  Serve.
Cabbage Rolls for 2


Ingredients:
cabbage leaves, ground beef, pork sausage, onion, cooked rice, Worcestershire sauce, Dijon mustard, egg, tomato juice, brown sugar

Directions:
In a large saucepan, cook the cabbage leaves in boiling water for 5 minutes; drain and set aside.
Meanwhile, in a skillet, cook the beef, sausage and onion over medium heat until the meat is no longer pink.
Stir in the rice, Worcestershire sauce, mustard and egg. Mix well.
Cut out the thick vein from the bottom of each reserved leaf, makeing a v-shaped cut.
Place 1/3 cup beef mixture onto each cabbage leaf; overlap cut ends of each leaf and then fold in the sides.
Beginning from the cut end, roll up to completely enclose the filling.
Place seam side down in a greased baking dish.
Pour the tomato juice over the rolls and sprinkle with brown sugar, if desired.
Cover and bake at 350 degrees for 50 minutes. Uncover and bake for 10 minutes longer.
Soy Sauce Eggs -- Bento Eggs


Ingredients:
eggs, reduced sodium soy sauce, water, gingerroot, five-spice powder

Directions:
Boil the eggs until they are just coagulated, and place them immediately in cold water. You will need to PEEL the eggs or crack them well, so the egg whites need to be firm enough to withstand this.
Tap eggs gently all over to cover with cracks or peel them entirely. Cracking the eggs will give them a mottled look that is really beautiful, but peeling them will give them a consistent coating.
Add the eggs to a pot that is small enough that when filled with 1 cup soy sauce, 1 cup water, 1 slice of ginger, and half teaspoon of five-spice powder, the liquid completely covers the eggs.
Simmer over low heat for 25 to 30 minutes, then let steep for another 1/2 hour. Cool.
If you have left the shells on, crack open the eggs and peel them.
Slice into wedges and serve.
Thai Basil Beef


Ingredients:
ground beef, garlic cloves, onion, bell pepper, red chili pepper, fresh basil leaf, oyster sauce, fish sauce, sugar, black pepper, carrot

Directions:
Heat a large frying pan over medium high heat, film with sesame oil and saute onions, bell peppers and chilis until softened, ~3-4 minutes. Remove from pan.
Cook ground beef with garlic & black pepper, crumbling into small bits until browned and cooked through, ~8-10 minutes. Add vegetables back to pan.
Stir in chicken stock, oyster sauce, fish sauce, and sugar. Stir well and cook until reduced a bit, ~2 minutes.
Fold in basil leaves and stir to combine.
Serve over rice. Top with grated carrot, cilantro and a squeeze of lime juice if you want.