xiaoxl/recipe_data huggingface dataset:
Easy Stuffed Zucchini
Category: world-cuisine
By cookkassi

Fresh out of the oven...zucchini packed full of meat, sauce and cheese makes a delicious dish!

Ingredients:
½ pound ground beef
1 large zucchini, ends trimmed
½ cup bread crumbs
2 cloves garlic, minced
1 (16 ounce) jar spaghetti sauce
½ (6 ounce) can sliced black olives, drained
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes. Drain off excess fat, and transfer the beef into a mixing bowl. Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini. Chop the scooped-out zucchini flesh, and add to mixing bowl. Stir in the bread crumbs, garlic, spaghetti sauce, black olives, and Parmesan cheese; mix the stuffing well. Lightly stuff both halves of the zucchini with the meat mixture. Place the zucchini halves into a baking dish, and cover tightly with foil. Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil. Sprinkle 1/2 cup of shredded mozzarella cheese over each zucchini half. Move an oven rack to within 6 inches of the oven broiler's heat source, turn on the broiler, and broil the zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 405.4
Fat: 20.1 g
Saturated fat: 8.5 g
Carbohydrates: 30.9 g
Sugars: 12.6 g
Dietary fiber: 5.1 g
Protein: 25.2 g
Cholesterol: 63.4 mg
Sodium: 1112.4 mg
Awesome Rice Pilaf
Category: side-dish
By tooshay

Rice combined with a medley of vegetables and spices. A great side dish with chicken and pork. Leftovers are great for lunch the next day.

Ingredients:
3 tablespoons butter
2  carrots, finely chopped
2 stalks celery, finely chopped
1 small red bell pepper, diced
1 small onion, finely chopped
4 cloves garlic, minced
3 cups white rice
1 (8.75 ounce) can no-salt-added sweet corn, drained
1 (15 ounce) can no-salt-added sweet peas, drained
5 ½ cups chicken broth
1 ½ tablespoons soy sauce
1 ½ tablespoons Worcestershire sauce
2 teaspoons lemon pepper
2 teaspoons dried crushed parsley
4 pinches dried crushed thyme
1 pinch saffron  (Optional)
salt and ground black pepper to taste

Directions:
Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes. Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 8 servings

Calories: 366.2
Fat: 5.3 g
Saturated fat: 3 g
Carbohydrates: 71.1 g
Sugars: 3 g
Dietary fiber: 4.6 g
Protein: 8.3 g
Cholesterol: 11.4 mg
Sodium: 379.5 mg
Lavender Dandelion Cookies
Category: desserts
By Danielle Monique Cade

These are not a traditional cookie. These vegan cookies are great for backpacking and travel very well.

Ingredients:
¼ cup whole wheat flour
¼ cup steel cut oats
2 tablespoons brown sugar
1 tablespoon flax seeds
1 tablespoon chia seeds
8  large dandelion blossoms, yellow petals only
⅛ teaspoon dried lavender flowers
1 teaspoon vanilla
¾ cup water, or as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line with parchment paper. Combine flour, oats, brown sugar, flax, chia seeds, and dandelion petals in a bowl. Crush lavender flowers with fingers; add to flour mixture. Stir in vanilla extract and enough water to create a moist dough that holds together when squeezed. Portion dough into 6 cookies and arrange on prepared baking sheet. Bake in preheated oven until cookies are dry and fragrant, about 10 minutes. Allow to cool before removing from baking sheet.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 small cookies

Calories: 166.4
Fat: 3.5 g
Saturated fat: 0.4 g
Carbohydrates: 29.6 g
Sugars: 10 g
Dietary fiber: 5.5 g
Protein: 4.5 g
Sodium: 6.6 mg
Jerk Crab


Ingredients:
canola oil, fresh ginger, fresh rosemary, lime, juice of, water, butter, fresh flat-leaf parsley, celery leaves

Directions:
Preheat the oven to 400 degrees F.
In an oven-proof skillet, heat the oil and saute the crab legs with the ginger, jerk seasoning, and rosemary.
Cut the lime in half and squeeze the juice. Add the lime juice to the skillet. Add the water and toss to coat the crab.
Put in the oven and cook for 4 to 5 minutes until the crab heats through and is flavored with the spices and herbs.
Add the butter and toss with parsley and celery leaves. Season with salt and pepper and serve.
Dried Apricot Jam
Category: side-dish
By Cookin4Six!

Yes you can use dried apricots to make jam! This has beautiful color and flavor. I have dried California Blenheim apricots from Apricot King shipped to me in Washington and they are wonderful.

Ingredients:
4 ½ cups dried apricots
4 ½ cups boiling water
1 teaspoon vanilla extract
1 (1.75 ounce) package powdered fruit pectin
7 cups white sugar
¼ cup lemon juice

Directions:
Soak apricots in boiling water in a bowl until hydrated, about 30 minutes. Blend apricots, remaining water, and vanilla extract in a food processor, working in batches, until blended but still slightly chunky. Combine apricot mixture with pectin in a large pot over medium heat; cook until just boiling. Add sugar and lemon juice; boil until sugar has dissolved, 1 to 2 minutes. Sterilize jars and lids in boiling water for at least 5 minutes. Pack the apricot jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes. Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Cook time: 20 mins
Total time: 1 hr 50 mins
Yields: 10 cups

Calories: 47.6
Carbohydrates: 12.3 g
Sugars: 11.9 g
Dietary fiber: 0.3 g
Protein: 0.1 g
Sodium: 0.6 mg
Chai Spiced Granola


Ingredients:
rolled oats, walnuts, raw honey, coconut oil, vanilla extract, unsweetened dried shredded coconut, sunflower seeds, dried fig, ground cloves, ground cardamom, ground ginger, ground cinnamon, ground white pepper, allspice

Directions:
Preheat oven to 300.
Line baking sheet with parchment paper.
Mix spices: cinnamon, clove, all spice, cloves, cardamom, pepper.
Mix oats, coconut and spice mix until evenly coated.
In a small mixing bowl, whisk together the warmed honey, coconut oil, vanilla and almond extracts until combined.  Set aside.
In a small mixing bowl, whisk together the warmed honey, coconut oil, and vanilla extract until combined.  Pour over dry ingredients and toss until coated.
Bake 20 minutes, at about 10 minutes stir it around on sheet and place back in oven for remaining 10 minutes.
Allow to cool.  Transfer to an air tight container.  Mix in walnuts, pepitas, dried figs and hemp hearts.  Toss to combine.
Belly of Pork With Garlic, Lemon and Thyme


Ingredients:
garlic cloves, lemons, zest of, thyme, olive oil, flat leaf parsley, basil, garlic cloves, olive oil, lemon juice

Directions:
Pierce the skin of the pork all over with a skewer, going through the fat but not the flesh.  Pour boiling water over the skin, drain and dry well.
Mix the garlic, lemon zest, thyme, olive oil and salt and pepper together.  Rub mixture well into the fleshy side of the pork and leave to marinade overnight.
Preheat the oven to 200C/400Fgas mark 6.  Place the pork on a wire rack skin-side up and place the rack over a roasting tin half filled with water.  Sprinkle with skin with salt and roast for 15 minutes to start the crackle forming.  Then reduce the temperature to 180C/350F/gas mark 4 and continue to cook for one and a half hours.  Top up with water in the roasting tin as necessary.
Meanwhile make the salsa verde.  In a food processor, mix the herbs and garlic to a paste and gradually pour in the oil so that it becomes emulsified.  Season to taste with salt and pepper and lemon juice.
Increase the oven temperature to 230C/450F/gas mark 8 and roast the pork for a further 15 minutes.
Remove from oven, slice and serve with salsa verde.
Laurie's Absolute Favorite Spaghetti Sauce


Ingredients:
tomato sauce, tomato paste, garlic powder, onion powder, oregano, dried basil, sugar, salt, baking soda, parmesan cheese, eggs, salt, parmesan cheese

Directions:
Add all ingredients, except soda in a large crock-pot.
Cook on low for 6-8 hours, stirring occasionally.
Add soda (to reduce tomato acid] and 1/2 cup of cheese. Stir.
One hour before serving, make meatballs about golfball sized, dropping them into the sauce raw. The meatballs will soak up and absorb the sauce.
Chicken 1-2-3


Ingredients:
boneless skinless chicken breast halves, mozzarella cheese

Directions:
Preheat oven to 350 degrees Fahrenheit.
Wash chicken and pat dry.  Place in baking pan and top with cheese slices.
Pour marinara sauce over chicken; cover pan with foil.
Bake 30 minutes.  Remove foil and bake an additional 10 minutes.
Spoon pan juices over chicken and serve.
Apple Nut Bread


Ingredients:
flour, baking powder, baking soda, salt, cinnamon, eggs, sugar, milk, vanilla, apples, walnuts, sugar, cinnamon

Directions:
Sift together dry ingredients.  Set aside.
Combine eggs, sugar, oil, milk, and vanilla in a large bowl.
Add flour mixture; mix gently.
Fold in apples, nuts and coconut.
Spoon into lightly greased 9X5 inch pan. Sprinkle top with cinnamon and sugar which have been mixed together.
Bake 60 minutes at 350 degrees.
Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.
Mix by hand to avoid overmixing and  to insure a tender moist loaf.
Grandma's Best Ever Sour Cream Lasagna
Category: world-cuisine
By e.oliver365

This is my grandma's famous recipe, except that I use sour cream instead of the traditional cheeses (a trick I picked up from my mother-in-law).  She always made it for birthday dinners and special occasions.  This makes a large amount.  I halve it when making it for my boyfriend and myself. It's very cheesy - sometimes I add a little extra tomato sauce.  Enjoy!

Ingredients:
1 (8 ounce) package lasagna noodles
½ pound ground pork sausage
½ pound ground beef
1 clove garlic, minced
1 (28 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
1 pinch white sugar
1 (16 ounce) container sour cream
3  eggs, lightly beaten
¾ cup grated Parmesan cheese
½ cup chopped pitted green olives
2 teaspoons salt
¼ teaspoon ground black pepper
2 (12 ounce) packages shredded mozzarella cheese, divided

Directions:
Preheat oven to 375 degrees F (190 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain. Heat a large skillet over medium-high heat and cook and stir the sausage, ground beef, and garlic until the meat is crumbly, evenly browned, and no longer pink. Drain any excess grease. Stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes. Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl. To assemble the lasagna, spread a thin layer of the meat sauce evenly over the bottom of a 9x13 inch baking pan. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, 1/3 of the sour cream mixture. Repeat this layering 2 more times. Sprinkle the remaining mozzarella cheese evenly over the lasagna. Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.

Prep time: 40 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 50 mins
Yields: 1 - 9x13 inch pan

Calories: 670.1
Fat: 42 g
Saturated fat: 22 g
Carbohydrates: 31.2 g
Sugars: 5.9 g
Dietary fiber: 2.4 g
Protein: 41.3 g
Cholesterol: 189.3 mg
Sodium: 2105.5 mg
Jamon and Olives


Ingredients:
"jamon serrano"

Directions:
Slice the jamon as thinly as possible., Wash and drain olives., Serve with crusty bread.
Gluten-Free Butterscotch Apple Cookies


Ingredients:
butter, brown sugar, sugar, eggs, buckwheat flour, apple, cinnamon, baking soda

Directions:
Beat butter with brown sugar and eggs until blended.
Stir in remaining ingredients; mix well.
Drop onto greased baking sheets.
Bake in a preheates 350* oven for 10 to 12 minutes until golden brown.
Enjoy!
5 Minute Cheesy Enchilada Grande for 1


Ingredients:
cooked pork, flour tortillas, monterey jack and cheddar cheese blend

Directions:
PLACE chicken down center of tortilla. Top with half the enchilada sauce and half the cheese. Roll up and place seam-side down on microwave-safe plate. Top with remaining sauce and cheese.
MICROWAVE on HIGH 1 1/2 to 2 minute or until cheese melts.
Serves 1.
TIP: For a Cheesy Enchilada: Omit chicken and use 1 cup cheese. Place 3/4 cup cheese on tortilla. Top with half the enchilada sauce. Roll up and prepare as above.
Fuzzy Lemon Fizz (Non-Alcoholic)


Ingredients:
"lemon twist"

Directions:
Pour ingredients into ice-filled highball glass., Garnish with a twist of lemon peel if desired.
Tortellini With Creamy Pumpkin Sauce


Ingredients:
butter, onion, garlic cloves, flour, skim milk, pumpkin, nutmeg, cheddar cheese

Directions:
Place a large pot of salted water over high heat to boil. When water is boiling, drop tortellini and cook according to package directions. Drain cooked tortellini and reserve.
Melt the butter, add the onion and garlic, and season with salt and pepper. Sauté until the onions soften.
Stir in flour and cook about a minute. Whisk in the milk and cook until the liquid comes up to a bubble and the sauce thickens, 2-3 minutes.
Stir in the nutmeg and pumpkin. Season with salt and pepper and simmer until thickened, about 1 minute. I found I needed quite a bit of salt.
Toss the tortellini with the pumpkin sauce and transfer to a casserole dish. Cover with cheese and broil until cheese is browned.
Chocolate Stressbuster Smoothie


Ingredients:
low-fat milk, raspberries

Directions:
Heat the milk in small saucepan set over medium heat. Add the chocolate chips and whisk until the chips melt and the mixture is smooth, about 5 minutes.
Remove from the heat and cool for about 5 minutes.
Pour the cooled chocolate mixture into a blender. Add 1 cup of the raspberries, the yogurt, almonds and ice cubes, and blend until smooth. Pour into glasses, garnish with the remaining 1/4 cup raspberries and serve.
Oatmeal Chocolate Chip Muffins
Category: bread
By Kari Farwell

This hearty breakfast muffin recipes packs chocolate chips and pecans into an oatmeal muffin for extra deliciousness.

Ingredients:
1 ¼ cups quick cooking oats
1 ¼ cups milk
1  egg
½ cup vegetable oil
¾ cup packed brown sugar
¾ cup semisweet chocolate chips
1 cup chopped pecans
1 ¼ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt

Directions:
Combine oats and milk and allow to stand for 15 minutes. Preheat oven to 400 degrees F (205 degrees C). Grease each cup of one 12-cup muffin tin. Stir egg, oil, 1/2 cup of the brown sugar, chocolate chips and 1/2 cup of the pecans into the oat and milk mixture. Combine flour, baking powder and salt. Add oat mixture to flour mixture, stirring until just moist. Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle tops with the remaining brown sugar and pecans. Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 1 dozen

Calories: 345.2
Fat: 20.4 g
Saturated fat: 4.2 g
Carbohydrates: 38.7 g
Sugars: 20.8 g
Dietary fiber: 2.7 g
Protein: 5.1 g
Cholesterol: 17.5 mg
Sodium: 378.3 mg
South Beach Thai Shrimp Soup With Lime and Cilantro


Ingredients:
canola oil, fresh ginger, onion, reduced-sodium chicken broth, red pepper flakes, napa cabbage, shrimp, fish sauce, lime zest, lime juice, fresh cilantro, scallion

Directions:
Heat oil in a large pot., Add ginger and onion., Cook, stirring frequently for about 3 minutes., Add broth and red pepper flakes and bring to a low boil., Add cabbage and cook for approximately 2 to 3 minutes., Add shrimp, lime zest and lime juice., Cook just until shrimp turns pink., Serve hot sprinkled with cilantro or scallions.
Microwave Tomato Sauce


Ingredients:
cherry tomatoes, soy sauce, oregano, sugar

Directions:
Wash the cherry tomatoes and place in microwave safe dish with a lid (the lid is important!].
Add the soy sauce and oregano.
Cover and microwave on high for 5 minutes.
Remove from microwave and mash any tomatoes left whole with a fork or a potato masher (not many are left whole as a rule].
Taste and add sugar if needed (depends on your tomatoes].
Microwave, covered, for another minute on high.
Done!
Amarillo Grilled Steak


Ingredients:
dried oregano leaves, garlic powder, salt, ground pepper, cider vinegar

Directions:
In a bowl combine all ingredients except steak.
Put steak into a shallow dish and pour marinade over steak, turning to coat both sides.
Cover and refrigerate overnight.
Remove steak, discard marinade, and grill or broil until desired doneness.
Garlicky Appetizer Shrimp Scampi
Category: main-dish
By MARBALET

Quick, garlicky, and delicious shrimp scampi.

Ingredients:
6 tablespoons unsalted butter, softened
¼ cup olive oil
1 tablespoon minced garlic
1 tablespoon minced shallots
2 tablespoons minced fresh chives
salt and freshly ground black pepper to taste
½ teaspoon paprika
2 pounds large shrimp - peeled and deveined

Directions:
Preheat grill for high heat. In a large bowl, mix together softened butter, olive oil, garlic, shallots, chives, salt, pepper, and paprika; add the shrimp, and toss to coat. Lightly oil grill grate. Cook the shrimp as close to the flame as possible for 2 to 3 minutes per side, or until opaque.

Prep time: 15 mins
Cook time: 6 mins
Total time: 21 mins
Yields: 6 servings

Calories: 302.5
Fat: 21.8 g
Saturated fat: 8.9 g
Carbohydrates: 0.9 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 25 g
Cholesterol: 261 mg
Sodium: 460.8 mg
Warm and Cheesy Bacon Dip


Ingredients:
sour cream, green onion, bacon, cream cheese

Directions:
Heat oven to 400 degrees.
In a bowl, combine all ingredients.  Place in a 1 quart baking dish.  Cover.  Heat for 25-30 minutes or until hot.  Serve with assorted fresh vegetables, chips or crackers.  You can also put the dip in a hollowed round sourdough loaf, wrapped in foil, and heated in a 400 degree oven for 30 minutes.
Special Cake for the Birds


Ingredients:
crunchy peanut butter, honey, eggs, rolled oats, baking soda, whole wheat flour

Directions:
Mix all the ingredients and pour into a greased 9" square pan.
Bake at 350 degrees for 30-40 minutes or till a toothpick put in center comes out clean.
Cool and cut in squares; put in mesh bags.
Carnitas


Ingredients:
salsa, flour tortillas, avocados, sour cream, lime, tomatoes, red onion, cheddar cheese, black olives

Directions:
Combine shredded pork with 1 cup of the salsa and 1/2 c of the cheese and heat through.
Slice the avocados and arrange the slices on a platter.
Generously sprinkle avocados with the juice from the lime.
Salt and pepper avocados to taste.
Heat tortillas in microwave or a small skillet, one at time.
Fill each tortilla with a spoonful of shredded pork, additional salsa, avocado slices, tomatos, onions,cheese and sour cream.
EAT and enjoy!
Vegetable Masala
Category: world-cuisine
By Laxmi Laxman

Masala means a spicy mixture. Vegetable masala is a mixture of vegetables like potatoes, carrots, peas and beans cooked with onions & tomatoes adding spices like garam masala powder, ginger and garlic powder.

Ingredients:
2  potatoes, peeled and cubed
1  carrot, chopped
10  French-style green beans, chopped
1 quart cold water
½ cup frozen green peas, thawed
1 teaspoon salt
½ teaspoon ground turmeric
1 tablespoon vegetable oil
1 teaspoon mustard seed
1 teaspoon ground cumin
1  onion, finely chopped
2  tomatoes - blanched, peeled and chopped
1 teaspoon garam masala
½ teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon chili powder
1 sprig cilantro leaves, for garnish

Directions:
Place potatoes, carrots and green beans in the cold water.  Allow to soak while you prepare the rest of the vegetables; drain. In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric.  Cook for 8 minutes. Heat oil in a large skillet over medium heat.  Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent. Stir in the tomatoes, garam masala, ginger, garlic and chili  powder; saute 3 minutes.  Add the cooked vegetables to the tomato mixture and saute 1 minute.  Garnish with cilantro leaves.

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

Calories: 167.5
Fat: 4.3 g
Saturated fat: 0.7 g
Carbohydrates: 29.8 g
Sugars: 6.2 g
Dietary fiber: 4.6 g
Protein: 4.2 g
Sodium: 641.3 mg
Maple Pecan S'mores Dip


Ingredients:
pecan pieces, butter, marshmallows, graham crackers

Directions:
Preheat oven to 400°F (200°C]. Stir together pecans and melted butter in 9-inch (23 cm] cast-iron skillet or pie plate. Bake, stirring once, until fragrant; about 5 minutes.
Sprinkle chocolate chips over pecan mixture. Bake until chocolate is softened, about 2 to 3 minutes.
Arrange marshmallows in single layer over top of chocolate mixture. Bake until marshmallows are puffed and golden, 5 to 7 minutes.