xiaoxl/recipe_data huggingface dataset:
Spinach, Caramelized Onion, and Bacon Pizza


Ingredients:
bread flour, warm water, sugar, dry yeast, all-purpose flour, salt, bacon, fresh spinach, onions, sugar, butter, garlic cloves, all-purpose flour, fresh ground black pepper, 2% low-fat milk, cornmeal, fresh parmesan cheese

Directions:
To prepare dough, lightly spoon the bread flour into a dry measuring cup, and level with a knife. Combine 1/2 cup bread flour, warm water, 1 teaspoon sugar, and yeast, stirring with a whisk. Let stand 15 minutes.
Lightly spoon 1 1/2 cups all-purpose flour into a dry measuring cup; level with a knife. Combine 1 1/2 cups all-purpose flour, 1/2 cup bread flour, and salt in a large bowl, stirring with a whisk.
Make a well in center of mixture. Add yeast mixture to flour mixture; stir well. Turn dough out onto a lightly floured surface.
Knead until smooth and elastic (about 10 minutes]; add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky].
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85º], free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.] Punch dough down; cover and let rest 20 minutes.
To prepare topping, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Set bacon aside.
Add spinach to drippings in pan; sauté 2 minutes or until wilted. Place spinach in a colander, pressing until barely moist. Add onion and 2 teaspoons sugar to pan; cook 12 minutes or until golden brown, stirring frequently. Remove from heat; cool.
Melt butter in a medium saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add 3 tablespoons flour and pepper, stirring with a whisk; cook 30 seconds. Gradually add milk, stirring constantly with a whisk. Cook 5 minutes or until thick and bubbly, stirring constantly with a whisk.
Preheat oven to 475º.
Roll dough into a 12-inch circle on a floured surface. Place dough on a (12-inch] pizza pan or baking sheet coated with cooking spray adn sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Spread milk mixture evenly over dough; top with spinach and onion.
Bake at 475° for 20 minutes. Sprinkle evenly with bacon and cheese; bake an additional 5 minutes or until golden brown. Cut pizza into 8 wedges.
Hawaiian Steak Marinade (Chicken Too)


Ingredients:
apple cider vinegar, soy sauce, brown sugar, garlic powder, minced garlic cloves

Directions:
"I combine it all on the stove then bring to a boil -- Allow marinade to cool. Once marinade cools off pour into a container or bag and place the steaks in it and let it sit for 72hrs."
Chef John's Meatless Meatballs
Category: world-cuisine
By Chef John

I made this recipe to celebrate Earth Day. Thanks to a thorough browning, mushrooms provide more than enough savoriness. The garlic, cheese, and parsley do the rest. What really blew me away was how close the texture was to actual meatballs. They are officially approved for use on spaghetti!

Ingredients:
1 tablespoon olive oil
1 pound fresh white mushrooms, finely chopped
1 pinch salt
1 tablespoon butter
½ cup finely chopped onion
4 cloves garlic, minced
½ cup quick-cooking oats
1 ounce very finely shredded Parmigiano-Reggiano cheese
½ cup bread crumbs
¼ cup chopped flat-leaf (Italian) parsley, packed
2  eggs, divided
1 teaspoon salt
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch dried oregano
3 cups pasta sauce
1 tablespoon very finely shredded Parmigiano-Reggiano cheese, or to taste
1 tablespoon chopped flat-leaf (Italian) parsley, or to taste

Directions:
Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes. Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl. Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed. Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper. Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet. Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes. Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.

Prep time: 30 mins
Cook time: 1 hr
Total time: 5 hrs 30 mins
Yields: 16 small meatballs

Calories: 421.2
Fat: 17.9 g
Saturated fat: 6.2 g
Carbohydrates: 50.1 g
Sugars: 20.5 g
Dietary fiber: 8.4 g
Protein: 16.9 g
Cholesterol: 110.4 mg
Sodium: 1695.2 mg
Fall Apple Dip (2)


Ingredients:
cream cheese, plain yogurt, brown sugar, vanilla, peanuts, apples

Directions:
Combine cream cheese, yogurt, brown sugar, vanilla, and (if used] peanuts.
Beat rapidly with electric mixer until smooth and fluffy.  The consistency will be almost like frosting.
Serve with sliced Granny Smith apples or other fruits; I have not found any fruit that this doesn't pair well with.
Apple Pie Baked Oatmeal
Category: breakfast-and-brunch
By Darcy Lenz

Breakfast really doesn't get any cozier than this warmly spiced baked oatmeal. Inspired by the flavors of apple pie, this nutritious and hearty bake has the power to make any morning feel like a special occasion. Bake a batch up on Sunday as a make-ahead move for the week or serve it fresh from the oven for a crowd-pleasing brunch option. Serve in bowls with cream and additional maple syrup, as desired.

Ingredients:
cooking spray
2 ½ cups uncooked rolled oats
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
1 cup chopped toasted pecans, divided
1 teaspoon baking powder
¾ teaspoon kosher salt
5 tablespoons unsalted butter, divided
½ cup brown sugar, divided
2 cups whole milk
1 large egg, lightly beaten
1 tablespoon vanilla extract
2 large Honeycrisp apples, peeled and diced, divided
2 tablespoons maple syrup

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 11x7-inch baking dish with baking spray. Place oats in a large skillet over medium heat; toast, stirring often, until oats are beginning to brown and smell nutty, about 4 minutes. Add cinnamon, ginger, allspice, nutmeg, and cardamom; continue toasting, stirring frequently, for another 1 to 2 minutes. Transfer to a medium mixing bowl and cool slightly. Add 3/4 cup pecans, baking powder, and salt to the oat mixture; stir to combine. Melt 3 tablespoons butter in a large microwave-safe bowl. Whisk in 6 tablespoons brown sugar. Add milk, egg, and vanilla to the bowl, whisking until combined. Stir the oat mixture evenly into the milk mixture. Fold in 1/2 of the apple pieces. Spoon mixture into the prepared pan. Bake in the preheated oven until golden brown and set, 35 to 40 minutes. While the oatmeal bakes, add remaining butter and apple pieces to a nonstick skillet over medium heat. Add remaining brown sugar and maple syrup. Cook, stirring often, until apples soften and the liquid thickens into a syrup, 8 to 10 minutes. Spoon apple mixture over the baked oatmeal after you've removed it from the oven. Sprinkle remaining pecans over the top.

Prep time: 10 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 11x7-inch baking dish

Calories: 399.8
Fat: 21.4 g
Saturated fat: 7.1 g
Carbohydrates: 47 g
Sugars: 25.7 g
Dietary fiber: 5.4 g
Protein: 7.6 g
Cholesterol: 48.4 mg
Sodium: 281.8 mg
Jalapeño Cheese Grits


Ingredients:
half-and-half, quick-cooking grits, sharp cheddar cheese

Directions:
Bring the stock to a boil over medium heat.
Add in half-and-half, and bring back to a boil.
Whisk in grits, reduce heat to low, and cook for 10-15 minutes until creamy, stirring occasionally.
Add chopped jalapenos, and let cook for 5 more minutes.
Turn off heat, add in cheese, and stir till melted and incorporated.
Note:  Salt needed will vary depending on stock used.
White Beans With Prosciutto and Sage


Ingredients:
dried white bean, chicken broth, bay leaf, leeks, prosciutto, garlic, extra virgin olive oil, fresh sage, dried rosemary, fresh lemon juice, red bell pepper, fresh sage

Directions:
Cook beans according to package directions, substituting 1 cup broth for 1 cup water.  Cook until tender but not mushy.  Drain and place in large bowl.
Trim off root and all but 1" of green tope from the leeks.  Slice in quarters lenghthwise, and wash thoroughly.
Place leeks in microwave safe dish with remaining broth, cover with plastic wrap, and cook on high for 4-5 minutes, until tender.  Drain, reserving chicken broth.
Cut prosciutto lengthwise into narrow ribbons.  Slice leeks crosswise into 1/8" slices.  Saute leeks and garlic in olive oil until garlic is soft.  Add the chopped sage, rosemary, and reserved broth and simmer until reduced slightly.  Remove from heat and stir in prosciutto and lemon juice.  Add to the beans and toss carefully with a wooden spoon.  Season with salt and pepper.
Garnish with sage and peppers.  (The salad may be refrigerated up to 24 hours ahead.  Return to room temperature before serving].
Ragu Sausage and Polenta Bake #Ragu


Ingredients:
Italian sausage, eggs, arugula, canola oil, flour, salt, pepper

Directions:
Preheat the oven to 375 degrees.
In a deep, heavy skillet, brown the Italian Sausage.  Drain off the fat and set aside.  Wipe out the skillet.
To the same skillet, add the canola oil and heat to 360 degrees.
Place the bread crumbs in one bowl, the eggs in another, and the flour in a third bowl.  Add the salt and 1/2 tsp of the pepper to the flour and stir.
Slice the polenta into 1/2 inch rounds.  Dip each slice in the seasoned flour, then the egg, then the bread crumbs.  Repeat with all of the polenta.
Fry each polenta round for about one minute per side, just until browned.  Drain on paper towels.
In an 8 X 8 casserole dish, pour about 3/4 cup of the Ragu and spread it around with a spoon.
Alternately layer a tablespoon of sausage and a polenta round, overlapping the rounds as you go.  Fill the entire dish with alternating polenta and sausage.
Spoon the remainder of the Ragu onto the casserole.  Top it with 1/2 of the arugula.  Then, pinch off clumps of the goat cheese and scatter them around the surface of the dish.
Bake for 20 minutes, just until the ingredients are heated through.
Top with the remaining arugula and black pepper.  Cut into squares and enjoy.
Mocha Cupcake With Frosting


Ingredients:
instant coffee granules, butter, sugar, honey, water, cake flour, baking soda, milk, egg, powdered sugar, shortening, vanilla

Directions:
Preheat the oven to 350 degrees. Put 20 paper baking cases in 2 muffin pans.
Put the coffee granules, butter, sugar, honey, and water in a pan and heat gently, stirring, until the sugar has dissolved. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Pour into a large heatproof bowl and let cool.
When the mixture has cooled, add flour and cocoa. Dissolve baking soda in the milk, then add to the mixture with the egg and beat together until smooth. Spoon the batter into paper cases.
Bake the cupcakes in the preheated over for 15-20 minutes, or until well risen and firm to the touch. Transfer to a wire rack to cool.
For frosting, beat all ingredients, except nuts with a mixer until fluffy. Spread frosting to each cooled cake, and top with nuts.
Eggs Benedict with Salmon
Category: breakfast-and-brunch
By dakota kelly

Smoked salmon and rye bread add a new twist to the traditional eggs Benedict. Sauce can be set aside at room temp for up to one hour. When ready to serve, reheat gently in double boiler.

Ingredients:
¾ cup plain low-fat yogurt
2 teaspoons lemon juice
3  egg yolks
½ teaspoon prepared Dijon-style mustard
¼ teaspoon salt
¼ teaspoon white sugar
1 pinch ground black pepper
1 dash hot pepper sauce
8  eggs
8 slices rye bread
8 ounces smoked salmon, cut into thin slices
1 tablespoon chopped fresh parsley, for garnish
1 teaspoon capers, for garnish

Directions:
To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon. In a large stock pot heat 2 quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon and let drain briefly. To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 8 servings

Calories: 223.2
Fat: 9.3 g
Saturated fat: 2.8 g
Carbohydrates: 18.1 g
Sugars: 3.4 g
Dietary fiber: 1.9 g
Protein: 16.4 g
Cholesterol: 270.7 mg
Sodium: 617.3 mg
Spiced Salmon


Ingredients:
five-spice powder, dried lemon grass, sesame seeds, olive oil, salmon fillets

Directions:
Rub the spices into the salmon fillets.
In a medium frying pan heat the oil.Add salmon.
Cook 2 or 3 minutes on each side. . The salmon needs to be seared.
Serve with coconut rice ( Coconut Rice Recipe #60330 ] and decorate with some sweet thai chili sauce.
Creamed Broccoli Soup


Ingredients:
water, milk, Velveeta cheese, chicken bouillon cubes, flour

Directions:
In lg saucepan, cook broccoli in water, do not drain.
Put milk, cheese, boullion cubes and flour into blender.
Blend at med for 10 seconds.
Add to broccoli.
Add cream; cook; stirring, until hot and thickened.
Pineapple Chicken


Ingredients:
boneless skinless chicken breasts, pineapple chunks, honey, cinnamon, soy sauce, cornstarch

Directions:
Preheat oven 350 degrees F.
In a small bowl mix together soy sauce, honey, pineapple juice (reserved from the can of the pineapple chunks], cinnamon, and balsamic vinegar.
Lay the chicken on a large roasting pan and dump the pineapple chunks all around the chicken. Pour the sauce over the chicken and pineapple and bake for 45-55 minutes.
After baking take the juices from the pan reserve half in a smal bowl and pour the other half into a small saucepan and cook on medium high until it boils and then. With the reserved juice combine with cornstarch and mic well. Add this half to the sauce pan. Cook it for 10 minutes or until thickened. Make sure to put the chicken in a warm place to leave it warm.
Serve the chicken with your favourite rice recipe, and pour the gravy on the chickens as much as you like.
Tony Chachere Pork Chops


Ingredients:
"olive oil"

Directions:
Season the Pork Chops with Seasoning., Coat skillet if it is non-stick or you just want too., Cook on each side until done.
Wild Rice With Mild Curried Spinach


Ingredients:
olive oil, onion, brown rice, wild rice, water, frozen chopped spinach, unsweetened flaked coconut, turmeric, ground coriander, cumin

Directions:
Heat olive oil in a heavy bottom pan over medium heat.  Saute onions until translucent, about 10 minutes.
Add both types of rice, stir well until all grains are coated with oil.
Add water and cover.  When the water comes to a boil, reduce heat to lowest setting and let simmer about 50 minutes.
After simmering, rice should be well-cooked, and there should be extra water still in the pan.
Add the frozen chopped spinach, coconut and spices.  Mix well.
Return heat to medium and continue cooking and stirring frequently until all spinach is cooked through and evenly mixed in to rice, about 5 more minutes.
Mixture should thicken as it cooks.  Add salt and pepper to taste.
Cold Cucumber Soup


Ingredients:
cucumbers, chives, fresh dill, dried dill, fresh parsley, buttermilk, plain yogurt, garlic, scallion, of fresh mint

Directions:
Mix ingredients.
Chill overnight, or at least 3-4 hours.
YUM!
This also works well in smaller servings as a counterpoint to spicy foods (like raita].
Chicken Stroganoff


Ingredients:
chicken breast halves, butter, margarine, onion, fresh mushrooms, dry white wine, dried oregano, dried rosemary, pepper, sour cream

Directions:
Place chicken in a lightly greased 13x9 inch baking dish.
Melt butter in a skillet; add onion and mushrooms.
Saute until tender.
Add wine and next 4 ingredients; pour over chicken.
Baked, covered at 350 degrees for 45 minutes.
Remove from oven, remove chicken with tongs.
Stir in sour cream into drippings, and return chicken to mixture.
Bake uncovered, 10 more minutes or until done.
Serve over hot noodles.
Fresh Peach Cake


Ingredients:
butter, brown sugar, flour, flour, buttermilk, egg, baking soda, salt, sugar, cinnamon

Directions:
Cream butter and sugar and add egg., Add flour, soda, salt and milk and beat until smooth., Gently fold in peaches., Pour into greased and floured 13x9 pan., Mix cinnamon and sugar and sprinkle over top., Bake at 350 degrees for 30 to 35 minutes.
Julia's Pumpkin Chocolate Chip Cookies


Ingredients:
sugar, shortening, canned pumpkin, egg, flour, baking soda, cinnamon, chocolate chips

Directions:
Preheat oven to 375., Cream 1 cup sugar and 1 cup shortening., Add 1 ½ cup canned pumpkin and 1 egg., Separately combine 2 Cups flour, 1 t. baking soda and 1 t, cinnamon., Mix into cream mixture., Stir in chocolate nuts, etc., Spoon onto greased cookie sheet bake 10-12 minutes.
Okra Casserole


Ingredients:
okra, hamburger, tomatoes, onion, allspice, cinnamon, olive oil, garlic cloves

Directions:
Mix okra, hamburger, tomatoes, onion, allspice, and cinnamon together., Place mixture in a covered pan., Bake at 350 degrees Fahrenheit for 45 minutes or until done., Meanwhile, for the topping, fry garlic until crisp in olive oil., You might want to try 1 clove of garlic and work your way up., When casserole is done, pour mixture over top.
Pinwheel Sausage Rolls


Ingredients:
premade puff pastry, onion, cooking apple, sausage meat, chutney, curry powder, cumin powder, coriander powder

Directions:
Pre-heat oven to 200 degrees Celsius Cover 2 oven trays with baking paper.
Grate onion and apple together (use food processor!], put in large bowl with all other ingredients. Mix with hands until well combined.
Divide meat mix evenly between pastry sheets. Press down with hands until each sheet is evenly covered. Roll up from any side to make a long sauage shape. Cut each into 12. Place each pinwheel upright, with the loose end of pastry up, on baking trays - at least 3cms apart.
Bake 20mins or until puffed and golden brown.
Serve with tomato sauce or chutney.
Wild Rice Risotto Terrine


Ingredients:
rice, wild rice, olive oil, butter, shallots, garlic cloves, leeks, courgettes, carrots, brown rice, white wine, parmesan cheese, parsley, extra virgin olive oil, parsley

Directions:
Cook the red rice for about 30 minutes and the wild rice for about 40 minutes (double the water to dry measurement].
In a big pan, heat some olive oil and the knob of butter and gently sweat the shallots, garlic and leeks for a few minutes.
Add the courgette, carrot and mushrooms and cook for another few minutes.
Add the remaining rice and stir, making sure it is coated with the oil and butter (add a little extra if necessary].
Pour in the white wine and when it has been absorbed start adding a little of the warm stock and stir until it has been absorbed by the rice.
Keep stirring and add the stock until the rice is cooked and all the stock has been absorbed – about 30 minutes.
Add the red and wild rice and with it another spoonful of oil.
Add the parmesan and stir through.
Add the chopped parsley and coriander and stir through.
Spoon the mixture into a greased terrine and allow to cool.
Mix the dressing ingredients together.
Turn out onto a serving plate, top with the remaining mushrooms and a handful of small freshly picked basil leaves and drizzle with the dressing.
Beau Monde™  Dip
Category: appetizers-and-snacks
By Tish Gidney

Love this dip with ruffled potato chips. I have to triple this recipe for my family of 4 in order to make enough.

Ingredients:
¾ cup sour cream
¾ cup mayonnaise
1 tablespoon minced onion
1 teaspoon Beau Monde ™ seasoning
1 teaspoon dried dill weed
1 teaspoon dried parsley

Directions:
In a small mixing bowl, combine sour cream, mayonnaise, onion, Beau Monde ™ seasoning, dill, and dried parsley. Chill before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 1.5 cups

Calories: 130.1
Fat: 13.9 g
Saturated fat: 3.5 g
Carbohydrates: 1.2 g
Sugars: 0.2 g
Protein: 0.6 g
Cholesterol: 11.5 mg
Sodium: 126.6 mg
Chocolate Lime Frosting


Ingredients:
butter, margarine, cocoa powder, powdered sugar, milk, milk, lime juice

Directions:
Melt butter and mix with cocoa powder.
Alternate adding in powdered sugar and milk, mixing the whole time. You may have to add more powdered sugar if it needs to be thickened.
Mix in lime juice.
Healthier Blueberry Muffins


Ingredients:
all-purpose flour, whole wheat flour, baking powder, sugar, unsweetened applesauce, skim milk, egg, lime, blueberries, raw sugar

Directions:
Mix together the flours, sugar, and baking powder.
Mix together the applesauce, milk, egg, lime juice and rind.
Add the wet ingredients to the dry ingredients and mix just until combined.
Carefully stir in the blueberries.
Spoon into greased muffin tins. Sprinkle each muffin with a small amount (maybe 1/2 a teaspoon] of raw sugar.
Bake at 400F for 17 minutes.
Easy Linguine  and Clam Sauce


Ingredients:
linguine, butter, red pepper flakes, garlic cloves, shallot, flour, oregano, parsley, canned clams, white wine, heavy cream, parmesan cheese

Directions:
20oz canned clams is equal to 2-10oz cans of chopped clams with juice.
Cook linguine as instructed. Drain.
Meanwhile melt butter in skillet. Add garlic, shallot and red pepper flakes. Sautee for 4 minutes until vegetables are cooked.
Add flour, oregano and parsley to mixture and stir until incorporated. Keep stirring for at least 1 minute.
Add clams with juice and wine. Stir constantly for 8minutes or until thickened.
Remove from heat.
Stir in cream and cook over low heat until well heated about 2 minutes.
Pour sauce over pasta and toss. Sprinkle with cheese.