xiaoxl/recipe_data huggingface dataset:
Root Soup W/Blue Cheese


Ingredients:
butter, leeks, onion, carrot, russet potato, salt, pepper, ground nutmeg, water, 2% low-fat milk, cider vinegar, white wine vinegar, blue cheese, fresh chives, parsley

Directions:
In large pot melt butter over medium heat; fry leeks and onion, stirring often, until translucent, about 12 minutes.
Add rutabaga, carrot, potato, salt, pepper and nutmeg; cook for 5 minutes.
Stir in stock and water; bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
In batches, puree soup in blender until smooth, or use hand blender directly in the pot.
Return to pot. Stir in cream/milk and vinegar; bring just to boil over medium heat.
Ladle into bowls. Garnish with cheese and chives.
Les Fougere's Christmas Cocktail


Ingredients:
cider, cranberry juice, frozen cranberries

Directions:
Place champagne flutes on ice or in the freezer to chill., Pour Ice Cider into chilled flute., Top with champagne or sparkling wine, and cranberry juice., Garnish with 2 frozen cranberries in each glass.
Judy's Eggplant (Aubergine) Parm


Ingredients:
eggplants, olive oil, flour, Italian plum tomatoes, olive oil, sea salt, fresh mozzarella cheese, basil leaves, butter, parmigiano-reggiano cheese

Directions:
Slice eggplant lengthwise 3/8-inch thick.
Salt both sides, and stack upright in colander.
Set colander in sink, or set in tray to catch drippings.
Let sweat for 30 minutes.
Remove, rinse and pat eggplant dry.
Place olive oil in pan, about 1 1/2 inches worth.
Heat until oil is quite hot, but not smoking.
Dredge eggplant on both sides in flour.
Place in pan, not overlapping, until golden brown.
Flip and continue frying until other side is golden brown.
Remove, drain, and place on paper towels.
Repeat with remaining eggplant.
Meanwhile, as eggplant is being fried, place tomatoes, salt and olive oil in another pan.
Turn to low, or low-medium, and let simmer as you fry the eggplant.
Cook down until tomatoes are reduced by half.
Preheat oven to 400 degrees.
Smear bottom and sides of (approximately 11X7 baking dish, ceramic preferred] baking dish with butter.
Place a single layer, overlapping, of eggplant in bottom of dish.
Dot with cooked tomato.
Cover with layer of mozzarella, sprinkle quite liberally with grated parm, and snip basil leaves across.
Repeat process, finishing with a layer of eggplant on top.
Sprinkle with remaining parm and place dish in upper third of oven.
Check dish after 20 minutes.
If there is too much liquid being released, remove excess with spoon.
Cook for another 15 minutes.
Let rest before serving.
For a wonderful freezer meal:
To freeze: Cover dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired. Individual portions can be cut and microwaved as well for a quick meal!
To heat: Thaw and preheat oven to 350°F Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.
Mexicali Scramble


Ingredients:
eggs, green onions, corn tortillas, butter, salsa verde

Directions:
Saute the turkey bacon and green onions in melted butter., Add the tortillas and sautee till slightly brown., Add the eggs and lightly scramble till cooked., Serve on plates and top with salsa verde.
Won Ton Soup


Ingredients:
ground pork, shrimp, egg, soy sauce, rice vinegar, green onions, celery rib, garlic cloves, gingerroot, wonton skins, beef broth, soy sauce, green onion, garlic clove, spinach

Directions:
For the Won Tons:
Mix all Won Ton filling ingredients together in a medium bowl.
Spoon about a teaspoon of filling onto each Won Ton skin and, wetting the edges, fold in half to seal, or into whatever dumpling shape you prefer.
Repeat until all filling is used.
Heat 3 quarts lightly salted water to a boil in a large soup pot.
Boil Won Tons about 5-7 minutes, or until cooked through. Test by cutting one in half with a knife, if unsure, to ensure filling is cooked through.
For the Broth:
In a medium sauce pot heat broth, soy sauce, sesame oil, green onion and garlic to a boil.
Add spinach and cook until wilted.
In a shallow, pasta-style bowl place 4-5 dumplings and ladle spinach and broth over top.
Ricardo's Lemonade Chicken


Ingredients:
boneless skinless chicken breasts, garlic cloves, fresh ginger, chicken broth, of fresh mint

Directions:
In a bowl, mix the lemonade concentrate, garlic and ginger. Add the chicken and stir to coat. Cover and refrigerate for 3 to 4 hours.
Preheat the gas grill, setting the burners to high. Oil the grate.
Remove the chicken from the marinade. Set the marinade aside. Grill the chicken until no longer pink inside, about 6 minutes per side.
In a saucepan over high heat, bring the marinade and broth to a boil. Boil for 3 to 4 minutes. Season lightly with salt and pepper.
To serve, slice the chicken breasts on the diagonal. Drizzle with the sauce and garnish with fresh mint, if desired.
Smoked Wahoo Potato Salad


Ingredients:
potatoes, black olives, green chilies, pickled capers, garlic clove, olive oil

Directions:
peel potatoes and chop into small cubes., boil for 15 minutes., drain and let it cool for about 10 minutes., add wahoo fillet, olives , capers , green chili, mix dressing and add to the salad, serve cold.
Tuna Salad with Cranberries
Category: salad
By SIGARILLO

This simple, unusual recipe will yield the best tuna sandwiches you've ever had! Try on potato bread for a comforting, yummy treat!

Ingredients:
2 (5 ounce) cans solid white tuna packed in water, drained
2 tablespoons mayonnaise
⅓ teaspoon dried dill weed
3 tablespoons dried cranberries
salt

Directions:
Place the tuna in a bowl, and mash with a fork. Mix in mayonnaise to evenly coat tuna. Mix in dill and cranberries, and season with salt. Enjoy on crackers or the bread of your choice!

Prep time: 10 mins
Total time: 10 mins
Yields: 4 sandwiches

Calories: 139.6
Fat: 6 g
Saturated fat: 1 g
Carbohydrates: 4.9 g
Sugars: 3.7 g
Dietary fiber: 0.3 g
Protein: 16.1 g
Cholesterol: 21.5 mg
Sodium: 109.6 mg
Crostini


Ingredients:
whole wheat baguette, plum tomatoes, part-skim mozzarella cheese, pesto sauce

Directions:
Preheat oven to 400°F
Slice baguette into very thin diagonal slices.
Slice tomato vertically into four 1/4 inch slices.
Place baguette slices on non-stick baking sheet, top each with 1 Tbsp cheese, then 1 slice of tomato.
Bake approximately 8 minutes or until bread is lightly toasted and cheese is melted.
Remove from oven, top each crostini with about 1/2 tsp pesto sauce and garnish with fresh basil if desired.
Serve warm.
Coconut Custard Pie


Ingredients:
butter, eggs, buttermilk, sugar, pure vanilla extract, flaked coconut, Basic Butter Crust

Directions:
Pre-heat oven to 375 degrees.
Prepare basic pie crust and line a pie plate.
Set aside.
In a large glass bowl melt the butter in the microwave.
Mix together the eggs, buttermilk, sugar, vanilla and coconut.
Whisk egg mixture into the melted butter.
Pour into the unbaked pie crust.
Bake for 10 minutes at 375 degrees, reduce heat to 300 degrees and continue to bake for 35 minutes or until the middle is set.
Sugar & Spice & Everything Nice Cake With Spiced Butterc


Ingredients:
shortening, sugar, brown sugar, eggs, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, buttermilk, vanilla extract, butter, powdered sugar, ground cinnamon, ground cloves

Directions:
Cake:
Cream shortening, gradually add sugars, beating well at medium speed with an electric mixer. Add eggs, one at a time, beat well after each addition.
Combine flour and next 5 ingredients. Add flour mixture creamed mixture alternately with buttermilk, begin and end with flour. Mix just until blended after each addition. Stir in vanilla.
Grease two 9 inch round cake pans, and line with wax paper, grease wax paper. Pour batter into prepared pans, bake at 350F for 30-35 minues or until wooden pick comes out clean.Cool in pans 10 minutes, remove from pans, cool completely on wire racks. Spread with spiced buttercream frosting.
Spiced Buttercream Frosting:
Cream butter at medium speed with an elctric mixer, gradually add sugar, beat until light and fluffy. Add orange juice, beat until spreading consistency, stir in cinnamon and cloves.   3 cups.
Quesadilla Yee-Haa! Salad (Hungry Girl) 6 Ww Points


Ingredients:
fat-free cheddar cheese, romaine lettuce, diced tomato, canned black beans, lemon juice, lime juice, artificial sweetener

Directions:
Begin by mixing together the fajita seasoning mix and 2 teaspoons of water. Toss the chicken in this mixture and set aside.
To make the quesadilla, place tortilla in a pan lightly sprayed with nonstick cooking spray.  Sprinkle cheese evenly over one half of the tortilla, and then bring the pan to medium heat.  Once the cheese begins to melt, use a spatula to fold the plain half over and press down to seal.  Flip and continue to cook and press until the entire quesadilla is hot and toasty; set aside.
Build your salad by layering the lettuce, tomatoes, corn and black beans. Top with the chicken (heating first if desired]; cut the quesadilla into triangles and place them around your salad.
Combine all of the dressing ingredients with one teaspoon of water; mix well and serve on the side.
If you like, garnish salad with cilantro.
Enjoy. Makes one serving.
Gluten-Free Date Pecan Muffins


Ingredients:
sea salt, baking soda, ground nutmeg, eggs, vanilla extract, apples, pecans, dates

Directions:
Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
In a large bowl, combine the almond flour, salt, baking soda, and nutmeg; whisk to mix. In a blender, combine the grapeseed oil, agave nectar, eggs, vanilla extract, and apples; process on high until smooth.
Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the pecans and dates. Spoon the batter into the prepared muffin cups.
Bake for 35 to 45 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes, then serve.
Taco Casserole


Ingredients:
ground beef, water, sour cream

Directions:
Brown the ground beef and drain. Add the taco seasoning and water. Mix together and add sour cream. Mix well.
Spray a 9 x 13 pan and press the crescent rolls in bottom of the pan. Add the ground beef mixture. Sprinkle shredded cheese on top of the meat and top with the crushed doritos.
Bake at 350 degrees for 25-30 minutes or until the crescent rolls are browned. Serve with different taco toppings, e.g. sour cream, salsa, lettuce, taco sauce, etc.
Pesto Cheesecake


Ingredients:
cream cheese, ricotta cheese, romano cheese, butter, eggs, sun-dried tomato, pesto sauce, pignolis

Directions:
Butter spring form pan, coat with breadcrumbs--set aside.
Beat cream cheese, ricotta and Romano cheese with electric mixer.
Add eggs one at a time beating well after each addition.
Seperate batter in half--add pesto to one half and sundried tomatoes to the other half.
Layer in spring pan.
Sprinkle pignoli nuts on top Bake at 325 degrees for 45 minutes.
Cool in pan.
Cover and wrap in plastic.
Refrigerate 8 hours or overnite.
Slide knife around edge of pan and remove to serve.
Heart Healthy Pumpkin and Raisin Cookies


Ingredients:
rolled oats, soymilk, canned pumpkin, cinnamon, stevia, artificial sweetener, raisins

Directions:
Preheat oven to 375 degrees., In a large bowl, mix all of your ingredients until incorporated., Spray a pan with PAM and scoop about 1 tbs of the pumpkin mixture onto pan., Press cookies flat with a fork., Bake in the oven for 12 minutes or until done.
Old Bay® Tuna Spread
Category: appetizers-and-snacks
By Veronica Standeven

The flavor of Old Bay® seasoning goes well with the tuna and cream cheese combination for an easy-to-make spread. Serve with crackers, chips, or veggie dippers.

Ingredients:
1 (8 ounce) package low-fat cream cheese, softened
2 tablespoons minced sweet onion (such as Vidalia®)
2 tablespoons capers - rinsed, drained, and chopped
¼  lemon, zested and juiced
1 teaspoon reduced-sodium seafood seasoning (such as
®)
1 teaspoon dried parsley
3 dashes Worcestershire sauce
3 drops hot pepper sauce (such as Tabasco®), or more to taste
1 (5 ounce) can tuna, drained

Directions:
Whip cream cheese in a bowl with an electric hand mixer. Add onion, capers, lemon zest and juice, seafood seasoning, parsley, Worcestershire, and hot sauce. Mix well. Add tuna and mix until well blended. Refrigerate for 2 hours, or up to overnight.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 2 cups

Calories: 43.2
Fat: 2.6 g
Saturated fat: 1.6 g
Carbohydrates: 1.4 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 3.6 g
Cholesterol: 10.3 mg
Sodium: 106.8 mg
Healthy Bisquick Mix (Whole Wheat & No Trans Fats)


Ingredients:
whole wheat flour, baking powder, sea salt, powdered milk, canola oil

Directions:
1.  Combine dry ingredients well in a large bowl., 2.  Rub in the oil with fingers to make fine crumbs., 3.  Store in a large ziplock bag in the refrigerator. Makes 5 1/2 cups., See may other recipes that use this biquick mix:., Impossible Taco Pie., Impossible Quiche., Impossible Pumpkin Pie.
Mushroom Barley Pilaf


Ingredients:
mushroom, olive oil, carrots, onion, garlic cloves, chicken broth, vegetable broth, pearl barley, lentils, fresh parsley

Directions:
Preheat oven to 425 degrees.  Spray rimmed baking sheet with cooking spray.  Place mushrooms on prepared baking sheet in single layer.  Roast for 15 minutes, stirring once.
In a large saucepan, heat oil over medium heat, cook carrots, onions, and garlic for 6 to 8 minutes or until vegetables soften.  Stir in chicken broth, 1 1/2 cup water and barley.  Cover and bring to a boil.  Reduce heat to simmer.  Cook, covered, for 20 minutes, stirring occasionally, or until barley is tender and almost all the liquid is absorbed.  Gently stir in mushrooms and lentils.  Remove from heat and let stand for 5 minutes.  Gently stir parsley into barley mixture.
Potato Gratin (Rosie Daley)


Ingredients:
baking potatoes, flour, onion, cayenne, paprika, black pepper, parmesan cheese, zucchini, ground nutmeg, evaporated milk, fresh parsley

Directions:
Preheat oven to 400ºF.
Coat a 10-inch gratin dish or glass pie plate with 3 sprays of the vegetable oil.
Layer 1/3 of the potatoes over the bottom of the prepared gratin dish, overlapping the slices in a spiral pattern.
Over the potatoes, sprinkle 1 tablespoon of the flour and arrange the onion rings.
Dust with the cayenne and 1/2 teaspoon of the paprika.
Layer another third of the potatoes, adding the remaining tablespoon of flour, the black pepper, and 1 tablespoon of the parmesan.
Scatter the zucchini, dusting with the nutmeg and Spike seasoning.
Top with a spiral layer of the remaining potatoes.
Pour the evaporated milk over the gratin and add the remaining paprika and parmesan.
Cover with foil and bake for 45 minutes.
Remove the foil, lower to 350ºF, and bake for about 15 minutes more, until the top is golden brown.
Remove the gratin from the oven and allow it to cool for 10 minutes.
Garnish with the chopped parsley.
Crock-Roasted Summer Vegetables


Ingredients:
red bell peppers, red onions, zucchini, fresh green beans, garlic cloves, olive oil, fresh basil, savory, salt, fresh ground pepper, flat leaf parsley

Directions:
Add all the vegetables to the slow cooker; add in the oil and basil.
Season with salt and pepper to taste; toss to coat evenly.
Cover and cook on HIGH 1 ½ to 2 hours or until the vegetables are just tender and still hold their shape.
Serve sprinkled with the parsley and vinegar.
Chocolate Souffles


Ingredients:
caster sugar, dark chocolate, butter, caster sugar, cocoa powder

Directions:
Grease ten 1/2 cup ovenproof dishes with softened butter. Place sugar in one of the dishes, turn dish to coat base and side. Tip excess sugar into next dish, repeat with all dishes. Place dishes on oven tray.
Combine chocolate and butter in large heatproof bowl over pan of simmering water, ensuring that water does not touch bottom of bowl, stir until melted. Remove bowl from heat, stir in egg yolks.
Beat egg whites in large bowl with electric mixer until soft peaks form, gradually add extra sugar, beating until dissolved.
Using a balloon whisk, gently fold half of the egg-white mixture into chocolate mixture, then gently fold in the remainder of the egg-white mixture.
Divide souffle mixture among dishes. Bake uncovered for about 12 minutes in preheated oven to moderately hot 180°C.
Pumpkin Bisque


Ingredients:
canola oil, granny smith apple, leek, sweet potato, pumpkin puree, dried thyme leaves, chives

Directions:
In a large, heavy saucepan, heat oil over medium-high heat.
Sauté the leek and chopped apple until the leek softens, about 4 minutes.
Add the vegetable broth, yam, puréed pumpkin and thyme leaves.
Bring the soup to a boil, reduce heat, and simmer until the yam and apple are soft when pierced with a knife, 20 to 25 minutes.
Transfer the hot soup to a blender or food processor and purée.
Pour it into 6 bowls, Garnish each bowl with a teaspoon of the chives, and serve.
Grilled Fish Sandwiches for Two
Category: main-dish
By Bibi

If you are in a hurry to get dinner on the table, these grilled fish sandwiches will be ready in less time than it takes to preheat the grill! To make things even quicker, I used a purchased remoulade sauce, but there are some great recipes for remoulade here on the site. We like simple toppings of lettuce and sliced tomatoes, but feel free to add your favorite sandwich toppings, if you prefer!

Ingredients:
1 tablespoon unsalted butter
½ teaspoon Creole seasoning
2 (6 ounce) fillets cod fillets
½ teaspoon smoked paprika
2 tablespoons vegetable oil
2  sub-style sandwich rolls, split
6 leaves romaine lettuce
4 slices tomato
2 tablespoons remoulade sauce, or to taste

Directions:
Clean the grates of an outdoor grill, and preheat to 375 degrees F (190 degrees C). Melt butter and stir in Creole seasoning and smoked paprika. Pat fillets dry with a paper towel, and brush each side with the seasoned butter mixture. Carefully oil grill grates and place fillets on the grill for 1 minute. Gently rotate the fish on the grate 60 to 90 degrees, to make grill marks, and continue grilling for 1 more minute. With a fish turner, turn fillets over and grill for 1 minute. Rotate and grill for 1 more minute. Fish is done when it flakes easily with a fork and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Open sandwich rolls and place Romaine leaves and grilled fish inside. Top with tomato slices. Add remoulade sauce and serve.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 2 sandwiches

Calories: 713.1
Fat: 27.6 g
Saturated fat: 7.6 g
Carbohydrates: 71.6 g
Sugars: 6.8 g
Dietary fiber: 5.2 g
Protein: 42.6 g
Cholesterol: 76.8 mg
Sodium: 999.8 mg
Thai Yellow Pork Curry


Ingredients:
onions, garlic clove, aubergine, coconut milk, kaffir lime leaves, curry paste, green curry paste, shiitake mushrooms, sliced water chestnuts, light soy sauce, Thai fish sauce, fresh basil leaves, rice, lime wedge

Directions:
Heat the oil in a large pan and cook the onions and garlic for 2 minutes.
Add the pork and aubergine and fry for 3-4 minutes until the pork turns creamy white.
Stir in the coconut milk, lime leaves and curry paste and simmer for 10 minutes.
Add the shiitake mushrooms and water chestnuts and cook for a further 5 minutes.
Stir in the soy sauce, fish sauce and basil leaves.
Serve with plain rice and lime wedges for squeezing over.
Asparagus Roll Ups
Category: appetizers-and-snacks
By luckoftheIrish

Fun way to eat asparagus! Have the kids help out while making them, and they will enjoy them even more!

Ingredients:
6 slices bacon
24 spears fresh asparagus, trimmed
1 (8 ounce) package cream cheese, softened
2 tablespoons finely chopped chives
12 slices white bread, crusts removed
2 tablespoons butter, melted
3 tablespoons grated Parmesan cheese, divided

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When bacon is cool, crumble and set aside in a bowl. Place asparagus spears into a large skillet and pour in about 1 inch of water. Place over medium heat, cover the skillet, and simmer asparagus until bright green and slightly tender, about 5 minutes. Remove asparagus and set aside. Place cream cheese and chives into the bowl with bacon and stir to evenly combine. Roll each bread slice with a rolling pin on a work surface until the slices are thin and flat. Spread cream cheese mixture evenly over each slice of bread. Center 2 asparagus spears on a bread slice, and roll the slice around the asparagus into a tidy and compact cylinder. Place seam side down onto the prepared baking sheet. Repeat with remaining ingredients. Brush each roll with melted butter and sprinkle each with about 1 1/2 teaspoon Parmesan cheese. Bake in the preheated oven until lightly golden brown and hot, 10 to 12 minutes.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 12 rolls

Calories: 185.3
Fat: 11.6 g
Saturated fat: 6.4 g
Carbohydrates: 14.5 g
Sugars: 1.7 g
Dietary fiber: 1.3 g
Protein: 6.2 g
Cholesterol: 31.8 mg
Sodium: 364.8 mg
V-8 Frappe


Ingredients:
"lemon slice"

Directions:
Pour juice into ice cube trays., Freeze until slushy., Place glasses in freezer also., Slice lemons and oranges into rounds and then in half., Serve the frappe in the chilled glasses with either the lemon or orange slices.
Simple Irish Stew


Ingredients:
boned lamb, potatoes, onions, carrots, fresh parsley, water, salt, pepper

Directions:
Cut the meat into good size chunks.
Peel the vegetables and slice thickly.
Chop the parsley.
Choose a pot with a well-fitting lid and put in the ingredients in layers, starting and finishing with potatoes.
Pour in the water and season to taste.
Cover and put on a very low heat for about 2 1/2 hours until the meat is tender and the potatoes have thickened the liquid.
The dish may also be made with lamb, in which case it requires only 1 1/2 hours cooking time.
I prefer to make this in a crock pot and let cook all day or over night, it lets the flavors blend extra well.
If using mutton let cook on low for 8 hours, with lamb only 5 hours will make an excellent stew.
Low Calorie Strawberry "pretzel" Salad


Ingredients:
Splenda sugar substitute, water, salt, fat free cream cheese, Splenda sugar substitute, Cool Whip Free, sugar-free strawberry gelatin, water, strawberries

Directions:
Combine crust ingredients and pat in the bottom of a 9x13" pan. Add a little more water if necessary. Bake 8 minutes in preheated 375 oven. Let cool completely.
Combine splenda and cream cheese in medium bowl for 3 minutes over low speed. Mixture will be thick. Gradually add Cool Whip, do not over beat. Pour over cooled pretzel crust. Cover and chill 1 hour.
Combine Jello and hot water in medium bowl. Gradually add berries, stirring a few minutes until mixture has slightly cooled. Carefully pour over cream cheese mixture. Cover and chill at least 2 hours.
Parmesan Green Beans


Ingredients:
green beans, olive oil, garlic, shallots, parmesan cheese

Directions:
Snap ends off green beans, and cook., Meanwhile, heat oil in skillet over medium heat., Add garlic and shallots and cook to soften., Toss with cooked green beans., Add Parmesan and toss., Serve immediately.
Aunt Phyllis' Clam Casserole


Ingredients:
margarine, onion, green pepper, garlic clove, minced clams, lemon juice, oregano, pepper, parsley flakes, Tabasco sauce, parmesan cheese

Directions:
Saute first 4 ingredients in a large skillet, simmering for a few minutes.
Combine and add the next 7 ingredients and then add the stuffing slowly until you have an oatmeal consistency.
Place in a casserole dish and sprinkle with Parmesan cheese.
Bake at 325 degrees F. for 20-30 minutes.