xiaoxl/recipe_data huggingface dataset:
Spinach Rice


Ingredients:
cooked long-grain rice, milk, butter, spinach, cumin seed, onion, green chili, salt

Directions:
Heat butter on low heat and add rice, milk and salt and cook for 1 minute.
Heat the oil and fry cumin seeds until they begin to crackle.
Add onion and fry for 1 minute.
Then add the green chilli and fry for some time.
Add spinach and salt and cook till spinach is soft.
Spread spinach at the bottom of a greased jelly mould.
Spread the rice on top.
Press well and cover.
Bake in a preheated oven for 10 minutes at 400°F.
While serving, invert on a plate and serve with hot cream of tomato soup ro any other thick soup.
Ten Bean Soup I
Category: soups-stews-and-chili
By Laurie Brantley

A hearty bean soup.

Ingredients:
1 (16 ounce) package dry mixed beans
4 slices bacon
½  onion, chopped
2 cloves garlic, minced
3 stalks celery, chopped
salt to taste
ground black pepper to taste

Directions:
Soak beans in water overnight. Fry bacon slightly, then add onion, garlic, and celery. Cook until onion is tender. Place drained beans in large pot. Add water to cover beans. Add bacon, onions, garlic, and celery. Cook until beans are tender (this takes a while...at least 1 1/2 hours). Add salt and pepper to taste.

Prep time: 10 mins
Cook time: 1 hr 40 mins
Total time: 9 hrs 50 mins
Yields: 6 servings

Calories: 351.1
Fat: 9.5 g
Saturated fat: 2.8 g
Carbohydrates: 44.8 g
Sugars: 2.9 g
Dietary fiber: 19.7 g
Protein: 19.6 g
Cholesterol: 12.7 mg
Sodium: 322.1 mg
Cheetos Chicken


Ingredients:
parmesan cheese, flour, salt, egg, water, boneless skinless chicken breasts

Directions:
Place the "Cheesies" in your food processor and process into small crumbs. Add the Parmesan Cheese and pour onto a plate.
Coat chicken breasts in flour & salt.
Combine egg & water. Beat until well combined. Dip floured Chicken in egg mixture.
Coat the chicken in the Cheesie crumbs.
Place on a lightly greased baking sheet (I use cooking spray].
Bake for 35-45 minutes at 350° until chicken is cooked through (cooking time will depend on thickness of meat].
Just Add Water Chocolate Cake in a Mug Mix from the More With Le


Ingredients:
flour, sugar, baking powder, dry milk, salt

Directions:
Combine all dry ingredients.
Mix 4 Tbl mix with 2 Tbl water in a bowl or mug. You can add chocolate chips if you prefer.
Cook in microwave for 30-40 seconds.
Your cake should look dry on top. If you aren't sure use a spoon to pull the side of the cake away from the mug and see if the bottom is wet.
Let rest for 2 minutes.
Top with chocolate syrup/sauce, whipped cream, or powdered sugar.
Serve warm.
Roasted Butternut Squash, With Swiss Chard or Spinach


Ingredients:
olive oil, shallots, garlic cloves, salt, fresh rosemary, greens, pine nuts, fresh sage, dried cranberries

Directions:
Preheat oven to 375°F.
Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with olive oil. Season seasoned salt and and rosemary to taste and arrange on a parchment-lined baking sheet. Bake for about 45=60 minutes stir half way through, roast until well caramelized.
Coat shallots and garlic with olive oil. Season to taste with seasoned salt and spread on a second lined baking sheet. Bake for about 30 minutes, or until well caramelized.
If using Swiss chard stir fry the stems for 2-3 minutes. If using tender greens just toss into the hot butternut without cooking before serving to just wilt. Swiss chard, kale and or collards you just want to lightly cook or eat raw for the good for you enzymes. If you don`t like it firm and crisp go ahead and simmer until desired texture is reached.
When squash, shallots, and garlic are done, toss with greens, tossed pine nuts, sage and cranberries. Serve immediately.
Vegetarian Shepherd's Pie II
Category: main-dish
By souliere

This was our first vegetarian recipe and has withstood the test of time, now one of our staple recipes.

Ingredients:
2 cups vegetable broth, divided
1 teaspoon yeast extract spread, e.g. Marmite/Vegemite
½ cup dry lentils
¼ cup pearl barley
1 large carrot, diced
½  onion, finely chopped
½ cup walnuts, coarsely chopped
3  potatoes, chopped
1 teaspoon all-purpose flour
½ teaspoon water
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, lentils and barley.  Simmer for 30 minutes. Meanwhile,  in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes. Meanwhile, bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Combine flour and water and stir into carrot mixture; simmer until thickened.  Combine carrot mixture with lentil mixture and season with salt and pepper.  Pour mixture into a 2 quart casserole dish.  Spoon mashed potatoes over lentil mixture. Bake in preheated oven until lightly browned on top, about 30 minutes.

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

Calories: 184.1
Fat: 5.2 g
Saturated fat: 0.5 g
Carbohydrates: 29.8 g
Sugars: 2.8 g
Dietary fiber: 5.5 g
Protein: 6.2 g
Sodium: 147.1 mg
Blue Cheese Walnut Spread


Ingredients:
cream cheese, blue cheese, maple syrup, honey, garlic powder, black pepper, cinnamon, walnuts

Directions:
In a bowl combine cream cheese, blue cheese and maple syrup using a fork., Stir in seasonings and chopped nuts., Serve with pear or apple slices and crackers.
Garlic Salmon
Category: main-dish
By LILIO

A large salmon filet, steamed in foil and cooked either in the oven or barbecue.  It's seasoned with minced garlic, fresh baby dill, lemon slices, fresh ground pepper and green onions.

Ingredients:
1 ½ pounds salmon fillet
salt and pepper to taste
3 cloves garlic, minced
1 sprig fresh dill, chopped
5 slices  lemon
5 sprigs fresh dill weed
2  green onions, chopped

Directions:
Preheat oven to 450 degrees F (230 degrees C). Spray two large pieces of aluminum foil with cooking spray. Place salmon fillet on top of one piece of foil. Sprinkle salmon with salt, pepper, garlic and chopped dill. Arrange lemon slices on top of fillet and place a sprig of dill on top of each lemon slice. Sprinkle fillet with chopped scallions. Cover salmon with second piece of foil and pinch together foil to tightly seal. Place on a baking sheet or in a large baking dish. Bake in preheated oven for 20 to 25 minutes, until salmon flakes easily.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 to 6 servings

Calories: 169
Fat: 6.7 g
Saturated fat: 1.4 g
Carbohydrates: 2.1 g
Sugars: 0.1 g
Dietary fiber: 0.7 g
Protein: 24.5 g
Cholesterol: 50.4 mg
Sodium: 48.4 mg
Greek Barley Salad


Ingredients:
vegetable broth, quick-cooking barley, cucumber, cherry tomatoes, red onion, kalamata olive, vegetable broth, lemon juice, olive oil, oregano, garlic, salt, feta cheese, romaine lettuce leaves

Directions:
bring 2 c vegetable broth to a boil.
add barley, cover, lower to simmer and cook 12 minutes until barley is tender.
remove from heat, drain if necessary, cool completely.
combine barley, peppers, cucumbers, tomatoes, onions and olives in a bowl.
combine broth, lemon juice, garlic, oregano, salt and pepper, stir well and add to barley mixture, toss well.
add feta cheese, toss.
serve over romaine lettuce leaves.
Pesto Bread Machine Bread


Ingredients:
bread machine yeast, bread flour, salt, sugar, water, pesto sauce, lemon juice

Directions:
Use basic or white cycle for 1 1/2 lb loaf., Enter ingredients to specifications of your bread machine manufacturor.
Watermelon Fruit Bowl
Category: appetizers-and-snacks
By CINDY N.

All of your favorite fruits, lightly sweetened, served in a watermelon 'bowl'.

Ingredients:
1  large watermelon
1  cantaloupe, halved and seeded
1  honeydew melon, halved and seeded
2 (15 ounce) cans mandarin oranges, drained
2 (20 ounce) cans pineapple chunks, drained
2 cups halved fresh strawberries
2 cups seedless grapes
½ cup water
¼ cup white sugar
2 tablespoons grated lemon zest

Directions:
With a large, sharp knife, remove the top 1/4 section of the watermelon. With a melon baller, scoop flesh from inside of watermelon, removing as many seeds as possible. Leave 1/2 inch of flesh inside the shell of the watermelon. Scoop cantaloupe and honeydew in the same manner, removing as much flesh as possible, and discarding the rinds. Refrigerate fruits separately until ready to assemble. In a small saucepan over medium-high heat, bring water and sugar to a boil. Remove from heat, and continue stirring until sugar has completely dissolved. Add lemon zest, and set aside to cool. To serve, place watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes, in a large mixing bowl. Pour syrup over, and toss thoroughly. Transfer mixture to watermelon bowl, and serve. Set aside any fruit mixture that will not fit. There will be enough fruit to refill the bowl.

Prep time: 30 mins
Cook time: 5 mins
Total time: 50 mins
Yields: 20 servings

Calories: 179.3
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 45.4 g
Sugars: 39.8 g
Dietary fiber: 3 g
Protein: 2.8 g
Sodium: 23.4 mg
Curry Chicken and Tomato Pilaf


Ingredients:
olive oil flavored cooking spray, chicken breasts, onion, curry paste, basmati rice, reduced-sodium chicken broth, tomatoes, fresh coriander

Directions:
Heat a saucepan over med high heat. Spray with olive oil. Cook chicken for 3-4 min each side. Transfer to plate.
Add onion to pan. Cook stirring for 5 minute Add curry paste and cook stiiring for 1 minute Add rice and stir to coat. Add chicken and stock and bring to boil. Reduce heat to low, and cook covered for 12 min or until liq has absorbed. Set aside, covered for 10 minute.
Top pilaf with almonds, tomato and coriander. Serve with youghurt.
Walleye Crab Cakes


Ingredients:
butter, green onions, red bell pepper, mayonnaise, egg, Dijon mustard

Directions:
Mix all, form into small patties(smaller for appetizers/larger for entree], roll in crumbs, put on a well greased cookie sheet. Bake in oven on top rack at 350 degrees for about 15 minutes, flipping once, until golden on both sides.
Alternative: Instead of baking, I have also greased a pan and browned the cakes on the top of the stove. Medium heat. Just cook for about 4-5 minutes on each side.
Serve immediately with lemon dill sauce on the side.
Cranberry Oat Bread
Category: bread
By Allrecipes Cook

This is a wonderful, moist bread, made in a bread machine. This is a one-and-a-half pound bread recipe. Instead of a cup, I throw in a whole bag of cranberries.

Ingredients:
1 cup water (70 degrees to 80 degrees)
1 tablespoon butter, softened
2 tablespoons honey
¾ teaspoon salt
½ teaspoon ground cinnamon
⅓ cup rolled oats
2 ½ cups bread flour
1 ¾ teaspoons active dry yeast
1 (6 ounce) package dried cranberries

Directions:
Place water, butter, honey, salt, cinnamon, oats, bread flour, yeast, and dried cranberries in the pan of the bread machine in the order recommended by the manufacturer. Select Basic Bread cycle; press Start.

Prep time: 10 mins
Cook time: 3 hrs 30 mins
Total time: 3 hrs 40 mins
Yields: 1 1 1/2-pound loaf

Calories: 210.2
Fat: 1.9 g
Saturated fat: 0.8 g
Carbohydrates: 44.5 g
Sugars: 14.6 g
Dietary fiber: 2.2 g
Protein: 4.8 g
Cholesterol: 3.1 mg
Sodium: 184.7 mg
Costa Rican Tacos


Ingredients:
adobo seasoning, flour tortillas, head of cabbage, lemons, salt, tomatoes, mayonnaise

Directions:
Brown the roast in a roasting pan using the 2 tbls. of oil.  When browned, sprinkle liberally with the abodo seasoning.  Use more if you really like your meat flavorful.
Cook roast in low oven until it's falling apart. Usually about 2 hours.
While roast is cooking, shred cabbage and put in bowl.  Squeeze lemons over cabbage and add salt.  Cover with cling film and put in fridge.  The lemon and salt with wilt the cabbage slightly, which is exactly what you want.  Add more salt to taste, just before serving.
Now cut up the tomatoes and add the mayonnaise to the tomatoes.  As you mix the mayo in, the juice from the tomatoes will begin to make a pink sauce in the bowl.  You want it to be the consistency of a thin sour cream.  Add more mayo or tomatoes as needed. Cover with cling film and refrigerate.
When roast is done, let it cool and then shredd beef.  Cover and refrigerate until ready to use.
Prepare deep pot of oil for deep frying.  Add desired amount of meat to the bottom of a tortilla, fold in half like a taco and submerge in hot oil, using tongs to hold taco together as it fries.  Fry each taco until crisp, about 15 seconds.  Drain well by tipping to side and letting extra oil drip out onto paper towels.  Set tacos aside until all are done frying.
To serve, slightly open mouth of taco and add tomato/mayo sauce first and then top with cabbage.
This recipe is supposed to feed 4 people, but most people end up eating more than you think is humanly possible, so be prepared to make extra.
Easy Ham and Cheese Appetizer Sandwiches
Category: meat-and-poultry
By DOREENB

This is a delicious, easy appetizer, and always a hit! Ham and Swiss cheese are baked inside rolls with a flavorful spread to form delicious little sandwiches.

Ingredients:
1 cup butter, softened
3 tablespoons poppy seeds
1  onion, grated
1 tablespoon Worcestershire sauce
2 tablespoons prepared Dijon-style mustard
2 (12 ounce) packages white party rolls
½ pound chopped cooked ham
5 ounces shredded Swiss cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together butter, poppy seeds, onion, Worcestershire sauce and prepared Dijon-style mustard. Slice rolls in half horizontally and set aside tops. Spread bottoms with the butter mixture. Top with ham and Swiss cheese. Replace tops. Arrange rolls in a single layer in a medium baking dish. Bake in the preheated oven 10 to 12 minutes, until rolls are lightly browned and cheese is melted.

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

Calories: 416
Fat: 27.2 g
Saturated fat: 14.2 g
Carbohydrates: 31.4 g
Sugars: 1 g
Dietary fiber: 2.1 g
Protein: 12.1 g
Cholesterol: 62.7 mg
Sodium: 747.6 mg
Garden Chicken Supreme


Ingredients:
boneless skinless chicken breasts, garlic, onions, courgettes, green pepper, olive oil, chopped tomatoes, fresh parsley, basil leaves

Directions:
Rub the chicken breasts with the herbs.
Peel and finely chop garlic and onions.
Chop the courgettes, cut the peppers in half and remove seeds and white pith.
Cut into wide strips.
Heat 2 tbsps oil in a large pan, and fry the chicken for 8 minutes.
Turn and fry for another 5 mins.
Remove from pan and keep warm Add remaining oil, onions, garlic, peppers and courgette to the pan.
Cook until vegetables soften.
Add tomatoes with the juice, and season.
Cover nad simmer for 10 minutes.
Stir in the freshly chopped parsley and put teh chicken on top.
Cover nad simmer for 10 minutes, garnish with Basil and serve.
Onion Crescent Rolls


Ingredients:
egg, water

Directions:
Unroll the crescent roll dough and separate into triangles., Sprinkle each with about 2 tablespoons of the onions., Roll up each one from the wide end and place on ungreased foil-lined sheet., Curve ends downward to make a crescent., Beat the egg and water together and brush over dough., Sprinkle with remaining onions., Bake at 400 degrees for 10-12 minutes or till golden., Serve warm.
Healthy Harvest Cookies


Ingredients:
sugar, sweet potato, margarine, egg, oatmeal, whole wheat flour, all-purpose flour, flax seed meal, wheat germ, ground cinnamon, salt, baking soda, ground cloves, apple

Directions:
Heat oven to 350°F.
Spray cookies sheet with non-stick cooking spray (or use parchment paper].
Beat sugar, sweet potatoes, margarine and egg in large bowl on medium speed until smooth.  Stir in remaining ingredients.
Drop by tablespoonfuls about 2 inches apart onto parchment lined cookie sheet.  Bake about 12 minutes or until no indentation remains when touched.
Cool slightly; remove from cookie sheet and cool on wire rack.
Giant Brown Sugar Chocolate Chip Cookies


Ingredients:
unsalted butter, light brown sugar, egg, vanilla extract, unbleached all-purpose flour, unbleached all-purpose flour, kosher salt, table salt, baking soda

Directions:
Preheat oven to 350 degrees., Blend together butter and brown sugar then beat in egg and vanilla., Mix together flour, salt and baking soda and then stir into batter mixture., Stir in chocolate chips and chill dough for about an hour., Use 1/4 cup measure to form large mounds. Bake 17 to 18 minutes.
Banana Bran Pancakes (Diabetic)


Ingredients:
skim milk, Egg Beaters egg substitute, vanilla, banana, all-purpose flour, Splenda sugar substitute, baking powder, baking soda, salt, ground nutmeg

Directions:
In blender, process milk, eggs, oil, vanilla, and banana just to mix., Add bran cereal, process, add remaining ingredients., Process to combine, scrape sides of container., Let stand 5 minutes., Stir., Bake on preheated, lightly greased griddle over medium heat., Pour batter to form pancakes, cook.
Meatloaf  Nachos


Ingredients:
tortilla chips, salsa, sharp cheddar cheese

Directions:
On a dinner size plate, place tortilla chips, covering surface of plate.
In a medium sized microwave proof bowl, add meatloaf with salsa, stirring well.
Place meatloaf/salsa mixture in microwave, heat for 2 minutes, stirring occasionally.
After heating mixture, spoon over chips and sprinkle with cheese.
Eat and enjoy !
Layered Eggplant and Polenta Casserole


Ingredients:
extra virgin olive oil, yellow onion, garlic cloves, fresh tomatoes, canned plum tomatoes, basil leaves, fresh ground pepper, crushed red pepper flakes, eggplants, polenta

Directions:
Preheat oven to 400ºF degrees with rack in upper third.
In a medium saucepan, heat 1 tablespoon oil over medium heat; add the onion, garlic, and mushrooms cook, stirring, until soft and lightly golden, about 8 minutes.
Add tomatoes and salt, and cook, stirring occasionally, until sauce has thickened, about 30 minutes.
Stir in vinegar, oregano, basil & Italian seasoning; season with pepper.
Remove sauce from heat.
Meanwhile, heat a large cast-iron skillet or grill pan over medium heat; lightly brush eggplant slices with the remaining tablespoon oil.
Working in batches, lay slices in skillet in a single layer; cook until browned and they begin to soften, 2 to 3 minutes per side.
Transfer to a plate.
Spoon about a cup tomato sauce into a 9-inch square baking dish, spreading to coat evenly; arrange eggplant slices snugly in a single layer.
Spoon about 1 cup tomato sauce over eggplant, and arrange polenta rounds in slightly overlapping slices on top.
Repeat with sauce and another layer of eggplant.
Finish by dotting with remaining tomato sauce.
Cover with foil; bake until bubbling and juicy, about 30 minutes.
Remove foil; continue baking until sauce is lightly caramelized and eggplant is tender, about 15 minutes more.
Remove from oven; let cool slightly, and serve.
Quick Peach Crisp


Ingredients:
"granola cereal"

Directions:
Place the sliced peaches in microwave safe bowl, sprinkle lightly with cinnamon sugar and microwave for 20 to 30 seconds until warm.
Scoop the frozen yogurt into individual serving dishes, spoon the warmed peaches over and sprinkle with granola.  Enjoy!
Barbecue Cups


Ingredients:
ground beef, barbecue sauce, onion, brown sugar, cheddar cheese

Directions:
Brown ground beef in skillet, stirring until crumbly; drain.
Add barbecue sauce, onion and brown sugar, mixing well.
Flatten biscuits with a rolling pin and press them into greased muffin cups.
Spoon in ground beef mixture.
Sprinkle with cheese.
Bake at 400 degrees for 10 to 12 minutes or until golden brown.
Ruby Tuesday's White Chicken Chili


Ingredients:
great northern bean, onions, chicken, chili peppers, oregano, cumin, cayenne pepper, garlic cloves, salsa, salt

Directions:
Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa.
Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili.
Simmer for one more hour.
Garnish with sour cream,  Monterey Jack cheese and fresh chopped cilantro.
Blueberry Rhubarb Almond Pie


Ingredients:
almond paste, sugar, cornstarch, minute tapioca, ground cinnamon, nutmeg, salt, rhubarb, blueberries, butter

Directions:
Heat oven to 400 F with oven rack in lowest postion. Line a sheet pan with foil for easy cleanup.
On a lightly floured counter roll out bottom crust and line a 9 inch pie plate. Shape almond paste into a flat disk. Roll disk between waxed paper to a 9 inch circle. Press into bottom and up sides of pie shell.
Combine sugar , cornstarch , tapioc , cinnamon , nutmeg and salt in a large bowl . Add rhubarb and blueberries. Toss to combine and pour into pie shell. Dot with butter.
Place the top crust to cover pie and crimp edges. Brush top with milk and sprinkle with sugar. Cut 3 or 4 vent holes in top crust and place on baking sheet.
Bake for 25 minutes , then lower temperature to 375°F Bake an additional 25 to 30 minutes or until crust is golden and juices are bubbling. Cool before serving.
Italian Meringue Buttercream


Ingredients:
cream of tartar, salt, water, granulated sugar, vanilla, butter, shortening, rum

Directions:
Have a mixer bowl with no fat in it, and a whisk, clean them with vinegar and salt, if nessecary, then rinse and dry.
Put the egg whites into the mixer bowl with a pinch of cream of tartar, and about 1/4 teaspoon salt, stir once or twice, fit into the mixer with the whisk attachment in place and ready. Set aside.
Grease a 2-cup glass measure with soft shortening, or use an ample quantity of vegetable cooking spray, set aside, by the stove.
Put the sugar and water into a 4-6 cup saucepan with a lid, stirring very briefly with a spoon to ensure that the sugar has been absorbed by the water on the bottom of the pot. Turn the heat to medium, and cook until the mixture starts to simmer. Cover with a lid. Cook 1-2 minutes (2 at the most], uncover, insert a candy thermometer, and cook, without interruption, until the sugar mixture reaches 238 degrees f.
While the sugar mixture is cooking, and keeping a steady eye on it, beat the egg whites at high or medium high intensity until this is stiff. (The object is to have the sugar mixture ready, the same time that the whites are beaten, I know that other recipes do not typically specify this process, but some do, and it's the method I learned, and am used to].
Transfer the sugar syrup, all at once, to the greased measure.
Pour it into the mixer, with it running, little at the time, avoiding the beaters entirely, and the side of the bowl, but allowing it (the sugar] to run gently down one spot of the side of the bowl, is preferable to having it sling on the beaters. Do not add it to fast, if there is any left in the cup, after a minute, throw it away, do not scrape it into the sauce.
Beat the mixture for 10 minutes moderately, or until the base is room temperature. Stir in the vanilla.
Beat in the butter, 1-2 tablespoons at the time.
Carefully transfer to a bowl, and chill to spreading consistency if nessecary. Add a few spoonfuls of rum before chilling, if required.