xiaoxl/recipe_data huggingface dataset:
Potato-Crusted Cod
Category: seafood
By Brigitte

Cod is pan-fried, covered with a savory potato crust, and baked in the oven. You can use any type of white fish fillet for this recipe, no need to buy high-quality fish, because the potato crust adds lots of flavor.

Ingredients:
2 (4 ounce) cod fillets
salt to taste
1 tablespoon vegetable oil
4  potatoes, grated
2  shallots, grated
1  egg
1 tablespoon chopped fresh parsley
1 pinch ground nutmeg
2 tablespoons butter, cut into small pieces

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Season cod with salt on both sides. Heat oil in a large skillet and cook cod until lightly browned, 2 to 3 minutes per side. Combine grated potatoes, shallots, and egg in a bowl. Season with parsley, nutmeg, and salt. Spread potato mixture on top side of each cod fillet and sprinkle with butter. Bake in the preheated oven until potato crust is lightly browned and cod flakes easily with a fork, about 10 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 653.7
Fat: 21.9 g
Saturated fat: 9.4 g
Carbohydrates: 83.4 g
Sugars: 5.3 g
Dietary fiber: 9.9 g
Protein: 33.1 g
Cholesterol: 154 mg
Sodium: 303.3 mg
Garlic Red Potatoes
Category: side-dish
By MARDI1030

Simple, savory, and very flavorful variation on new red potatoes. Excellent side dish!

Ingredients:
2 pounds red potatoes, quartered
¼ cup butter, melted
2 teaspoons minced garlic
1 teaspoon salt
1  lemon, juiced
1 tablespoon grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place potatoes in an 8x8 inch baking dish. In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat.  Sprinkle Parmesan cheese over potatoes. Bake, covered, in preheated oven for 30 minutes.  Uncover and bake until golden brown and tender when pierced with a fork, about 10 minutes more.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 278.8
Fat: 12.2 g
Saturated fat: 7.6 g
Carbohydrates: 39.6 g
Sugars: 2.7 g
Dietary fiber: 4.6 g
Protein: 5.3 g
Cholesterol: 31.6 mg
Sodium: 698 mg
Fontina-Gruyere-White Cheddar Mac and Cheese


Ingredients:
elbow macaroni, onion, skim milk, unsalted butter, all-purpose flour, Dijon mustard, Worcestershire sauce, kosher salt, fresh ground pepper, white cheddar cheese, gruyere, fontina

Directions:
In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
Meanwhile, preheat the oven to 350°F Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes. Stir in the mustard, Worcestershire sauce, salt and pepper. Add the cheeses and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
Bake for about 25 minutes, or until lightly golden and bubbling.
Chocolate Eclipse


Ingredients:
unsalted butter, buttermilk, vanilla extract, unbleached flour, brown sugar, baking powder, baking soda, salt, boiling water

Directions:
Preheat oven to 350°F.
Grease a 9x13-inch baking pan.
Melt butter and unsweetened chocolate together in a double boiler over hot water.
In the meantime, heat buttermilk gently in a saucepan until just a little warmer than body temperature.
In a large mixing bowl combine flour, 1 cup of the brown, sugar, baking powder, baking soda and salt.
Mix well, using your hands if necessary to break up any lumps to achieve a uniform mixture.
Stir in chocolate chips, if using.
Pour the butter/chocolate mixture into buttermilk.
add vanilla and then pour into the dry ingredients.
Stir until well combined.
Spread into prepared pan.
Combine remaining 1 1/4 cups of brown sugar with unsweetened cocoa in a small bowl.
Sprinkle this over the batter in the pan as evenly as possible.
Next, pour boiling water gently and evenly over the sugar/cocoa mixture; do NOT stir.
Place the pan immediately into the preheated oven.
Bake for 30- 35 minutes, or until the center feels firm to the touch.
Watch carefully, as it tends to over brown around the edges.
Cool at least 15 minutes before serving.
Best cooled for 2 hours.
The finished result is a cake with a fudgy sauce hidden underneath.
When serving, invert the cake so that the fudgy sauce becomes a topping.
Serve with vanilla ice cream, creme fraiche or whipped cream.
Caramel Apple Cheesecake
Category: trusted-brands-recipes-and-tips
By Lucky Leaf Fruit Filling

Apple pie filling and melted caramel topping are a sublime variation to cheesecake.

Ingredients:
1 (21 ounce) can LUCKY LEAF® Premium Apple Fruit Filling
1 (9 inch) graham cracker crust
2 (8 ounce) packages cream cheese, softened
½ cup sugar
¼ teaspoon vanilla extract
2  eggs
¼ cup caramel topping
12  pecan halves
2 tablespoons chopped pecans

Directions:
Preheat the over to 350 degrees. Reserve 3/4 cup of apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the LUCKY LEAF Apple Fruit Filling. Bake for 35 minutes, or until the center of the cake is set. Cool to room temperature. Mix the reserved LUCKY LEAF Apple Fruit Filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

Yields: 12 servings

Calories: 361.4
Fat: 20.8 g
Saturated fat: 9.7 g
Carbohydrates: 40.1 g
Sugars: 26.1 g
Dietary fiber: 1.8 g
Protein: 5.1 g
Cholesterol: 72.1 mg
Sodium: 282.9 mg
Tomato Basil Mushroom Pasta Sauce


Ingredients:
olive oil, onion, garlic, red wine, white mushrooms, crushed tomatoes, basil, oregano, kosher salt, fresh ground black pepper

Directions:
Heat the olive oil in a large sauce pan. Lower to medium heat and add the chopped onion. Saute until it starts to brown, 5-10 minutes.
Add the minced garlic and cook for 2-3 more minutes.
Add the wine to deglaze the pan, making sure to scrape up all the browned onion and garlic. Cook on medium-high heat until almost all the liquid evaporates, about 5 minutes.
Stir in the tomatoes, mushrooms, basil, oregano, salt, and pepper. Cover, and simmer on low heat for 15 minutes.
Quick and Easy Grilled Potatoes
Category: side-dish
By stylistmama

These are like a baked potato, but better! This recipe is so simple and makes a delicious side dish, a 'baked' potato that is soft in the middle and perfectly grilled on the outside.  We dip ours in sour cream and green onions!

Ingredients:
2 large russet potatoes, scrubbed
2 tablespoons olive oil
salt and ground black pepper to taste

Directions:
Poke each potato with the tines of a fork. Place the potatoes in a microwave oven, and cook on high power for about 5 minutes. Check about halfway through, and turn potatoes over for even cooking. Slice each potato in half the long way and cook potatoes another 2 minutes on high power. Preheat a grill for medium heat. Brush the potato tops with olive oil, and season with salt and pepper to taste. Cook on prepared grill for 15 to 20 minutes, turning once.

Prep time: 5 mins
Cook time: 22 mins
Total time: 27 mins
Yields: 4 servings

Calories: 202.8
Fat: 6.9 g
Saturated fat: 1 g
Carbohydrates: 32.2 g
Sugars: 1.4 g
Dietary fiber: 4.1 g
Protein: 3.7 g
Sodium: 11.1 mg
Warm Cherry Tomato Salad


Ingredients:
extra virgin olive oil, brown sugar, garlic, cherry tomatoes, fresh ground pepper, salt, fresh basil leaf

Directions:
In a large nonstick skillet heat vinegar, oil and garlic over moderate heat until simmering.
Add tomatoes, pepper and salt to taste.
Toss until slightly tender and heated through, 1 to 2 minutes.
Toss tomatoes with shredded basil.
Serve.
Cola BBQ Sauce


Ingredients:
ketchup, Worcestershire sauce, liquid smoke, garlic flakes, black pepper

Directions:
Combine all ingredients in a sauce pan and gradually bring to s boil over medium heat.
Reduce heat and simmer until reduced by a quarter, about six to eight minutes.
Use right away or can be refrigerated for several months.
Best Ever Guacamole


Ingredients:
avocados, salsa, onion, salt, pepper, lemon juice

Directions:
Cut in half, seed and peel all avocados.  With one of those tomato slicer things (multiple blades in a frame with a handle], slice all the avocados long-wise and then reslice them cross-wise (drop into bowl as you do the slicing].
Add the other ingredients and "mush" everything together.
Keep it a bit chunky, serve with chips or on top of sandwiches, etc.  Try some before it goes out to the masses, or you may not get any (that's why there's no picture, either]!
Sweet & Savory Microwave Peanut Brittle With Cinnamon


Ingredients:
white sugar, light corn syrup, table salt, butter, vanilla extract, cinnamon, baking soda, kosher salt

Directions:
This recipe is for 900 watt microwave.  For variation use a guide of same ingredients and adjust cooking time to 45-50 seconds per 100 watts of your microwave.
Grease or butter a cookie sheet (TIP] Spray measuring cup with pam to measure corn syrup and spray spatula also to spread on cookie sheet.].
in 2 quart bowl or casserole dish add sugar, nuts, syrup and salt, mix until most of sugar is combined.  Cook on high for 7 minutes. (should be bubbly and peanuts golden].
Stir in butter, vanilla and cinnamon, cook on high 3 more minutes.
Quickly, stir in baking soda until foamy (don't over stir, it needs to stay hot to spread].
Pour onto greased cookie sheet and spread out.  Sprinkle gently (or more to taste] with Kosher salt and let cool for 1 hour.  Break apart into peices and store in airtight container.  (freezes well in ziploc bag for several months].
Grandma Love's Biscuits


Ingredients:
all-purpose flour, sugar, baking powder, salt, cream of tartar, butter, margarine, milk, egg

Directions:
Heat oven to 425°F
Sift together into a bowl the flour, sugar, baking powder, salt, and cream of tartar.
Add the butter or margarine.  With a fork or a pastry blender cut the butter in util the mixture resembles coarse meal.  Stir in the milk and the egg, just until combined.  Turn the dough onto a floured board and knead lightly 4 or 5 strokes.  Roll or pat (being careful to handle the dough as little as necessary] into a 1/2-3/4-inch thick round.  Cut with a biscuit cutter and place on an ungreased baking sheet, farther apart if you like crispy edges, and closer together if you like them soft.
Bake at 425F for 10-15 minutes.  (For elevations of 500 feet or more use 4 teaspoons of baking powder.].
Apple-Granola Bread


Ingredients:
all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, low-fat granola, buttermilk, brown sugar, honey, apple, granulated sugar

Directions:
In medium mixing bowl, combine flours, baking soda, cinnamon and salt. Set aside.
In large mixing bowl, combine granola cereal, buttermilk, brown sugar, honey and orange juice concentrate. Let stand 5 minutes or until cereal is slightly softened.
Add egg whites and oil; mix well. Stir in flour mixture only until combined. Stir in chopped apple. Spread evenly in 9 x 5 x 3-inch pan coated with cooking spray. Sprinkle top of batter with 1 tablespoon granulated sugar.
Bake at 350° 50 minutes or until wooden pick inserted near center comes out clean. Let cool 10 minutes. Remove from pan. Cool completely before slicing.
BBQ Chicken and Rice


Ingredients:
barbecue sauce, chicken breasts, rice, water

Directions:
Pour BBQ Sauce into pan, fill the empty bottle with tap water (or something fancier if you're"that way"] and pour about half of it into the pan as well.
Stir until blended over low-medium heat.
Add thawed chicken.
Cook chicken and sauce while stirring over medium heat until chicken is done, then turn down to low.
Keep an eye on it and add more water from the bottle if needed.
For rice, just add rice and water to a pan with a tight-fitting lid, bring to a boil, stir for a minute, and cook at medium heat for 30 minutes while COVERED.
when everything's done, pile it on a plate and eat it up.
Sometimes I add a dash or two of"Kick-Yo-Ass" hot-sauce for a little spice.
Sambusa
Category: world-cuisine
By SAFIYOSMOMMY

This is a Somali recipe. I learned it by watching my Somali friends around Ramadan and I was able to make my own variation. They are really good and I can't stop eating them. They are served during Ramadan, Weddings, Parties, or just because. Since I am married to a Somalian man, I learned to cook a few things, and there are some of my American dishes he loves as well. For a variation you can substitute shredded beef for ground beef.

Ingredients:
1 (14 ounce) package spring roll wrappers
2 tablespoons olive oil
2 pounds ground beef
1  leek, chopped
2 teaspoons ground cumin
2 teaspoons ground cardamom
1 teaspoon salt
1 teaspoon pepper
1 small onion, finely chopped
1 clove garlic, minced
1 tablespoon all-purpose flour
1 tablespoon water, or as needed
1 quart oil for frying

Directions:
Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned. In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up. Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps.  Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 2 dozen

Calories: 163.1
Fat: 9.5 g
Saturated fat: 2.4 g
Carbohydrates: 10.8 g
Sugars: 0.3 g
Dietary fiber: 0.5 g
Protein: 8.1 g
Cholesterol: 24.5 mg
Sodium: 213.4 mg
Goblin Gorp


Ingredients:
raisins, salted peanuts

Directions:
In large bowl, combine all ingredients., Toss gently.
Pickled Beets


Ingredients:
beets, vinegar, water, bay leaf, allspice berries, black peppercorns, clove, sugar, salt

Directions:
In a 2 qt non reactive saucepan, combine all ingredient but the beets., Bring to a boil., Remove from heat and let cool while beets cook., Place beets ina large saucepan., Cover with cold water and bring to a boil., Cook at a slow boil until theya re tender, about 45 minutes to 1 hour., Drain., When cool enough to handle, slice thin., Discard bay leaf from marinade., Combine beets and marinade and pour into clean jars., Cap and refrigerate for 24 hours to let the flavors meld., Will keep indefinitely refirgerated.
Fish Steaks with olives and capers


Ingredients:
white wine, bay leaf, black peppercorns, fresh lemon rind, diced tomatoes, garlic, capers, black olives, parsley

Directions:
Tomato sauce: Place the diced tomatoes, garlic, liqueur, capers and olives in a saucepan.
Season to taste with salt and pepper and cook over low heat for about 15 minutes, stirring occasionally.
The fish: Place the fish in a fry pan, pour over the stock and/or wine and add the bay leaf, peppercorns and lemon rind.
Cover and simmer for 10 minutes or until fish flakes easily.
Using a slotted spoon, transfer the fish into a heated dish.
Strain the stock into the tomato sauce and boil to reduce slightly.
Season the sauce, pour it over the fish and serve immediately, sprinkled with chopped parsley.
Sweet Vanilla Milk


Ingredients:
1% low-fat milk, vanilla extract, sugar substitute

Directions:
Pour milk into a glass, then add vanilla extract., Mix in sugar substitute., Enjoy cold or warm it in the microwave.
Meat Pie


Ingredients:
ground beef, egg, onion, salt, pepper, potatoes, milk, monterey jack pepper cheese, parsley, salt

Directions:
In a mixing bowl, combine meat, mushrooms, egg, onion, breadcrumbs, 1/4 teaspoon salt,and pepper, and mix lightly.
Press mixture onto bottom, and sides of a 9 inch pie plate.
Bake at 400 degrees for 15 minutes.
Mash potatoes, and milk together.
Stir cheese, Parsley, and 1/8 teaspoon salt into mashed potatoes.
Remove meat shell, from oven.  Spoon or drain off any fat.
Reduce heat to 350 degrees.
Fill meat shell with potato mixture.
Return to oven. Continue baking for 10-15 minutes, or until heated through.
Serve with brown gravy.
Low Fat Chicken and Dumplings


Ingredients:
skinless chicken breasts, chicken broth, flour tortilla, flour

Directions:
Boil chicken, separate chicken and let cool., Chop up chicken into bite size cubes., Add broth to remaining water and bring to a boil., Layer tortillas with flour, alternating and cut into squares., Slowly drop squares into boiling broth and stir slowly., Add extra flour to thicken broth to liking., Add chicken back to mixture.
Breakfast Drink for the Young and Not so Young


Ingredients:
"milk"

Directions:
Put all ingredients into a blender or food processor (or jug if using stab blender] and blend till well mixed (or pulse blend if you like to leave chunky bits of fruit].
Pour into glass and drink (or if in a hurry into a travel mug and go].
Chicken Donna


Ingredients:
chicken cutlets, garlic, olive oil, Italian-style stewed tomatoes, onions, penne, other pastas, basil, oregano, parsley, fresh ground pepper

Directions:
Saute chopped cutlets in olive oil.
Toss and brown.
Throw in garlic and onion, saute another two minutes.
Drain off less than a 1/4 of the canned tomato juice.
Throw in the tomatoes, turn heat to high and heat through about 5 minutes, reducing some liquid.
Season with ground pepper and other seasoning to taste.  Let cook on medium till meat is tender.
Serve over boiled penne.
Easy Baked Chicken Tenders
Category: meat-and-poultry
By Tarryn

A wholesome twist on the classic favorite chicken tenders....I personally would prefer these baked over fried any day!

Ingredients:
vegetable cooking spray (such as I Can't Believe It's Not Butter!®)
1  egg, beaten
1 ¼ cups panko bread crumbs
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon ground black pepper
4  skinless, boneless chicken tenders, cut into 1/2-inch strips lengthwise

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Place egg in a shallow dish. Place bread crumbs, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well. Dip 2 chicken strips into egg and then place into bread crumb mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken. Spray each chicken tender with cooking spray 2 times. Bake tenders in the preheated oven for 7 minutes; flip, continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil tenders in the preheated oven for extra crunch, about 2 minutes more.

Yields: 4 servings

Calories: 172
Fat: 3.7 g
Saturated fat: 1 g
Carbohydrates: 25.6 g
Sugars: 0.7 g
Dietary fiber: 0.5 g
Protein: 16.7 g
Cholesterol: 72.2 mg
Sodium: 688.7 mg
Cajun Red Beans & Rice


Ingredients:
shortening, water, onions, green onion, garlic, green pepper, salt, cayenne pepper, black pepper, Worcestershire sauce, tomato sauce, tomatoes, oregano, thyme, kielbasa, rice

Directions:
Drain red beans, rinse and in a large soup pot combine the beans, and water.  Bring to a boil and cook 45 minutes.  Add all vegetables, shortening, tomatoes, and seasonings.  Cook 1 hour, covered.  Stir occasionally.
Add sausage and cook 45 minutes, or until the beans are cooked.
Serve with a few tablespoons of rice on top and (optional] dashes of "Louisania Hot Sauce".
Slow Cooker White Chocolate Bread Pudding
Category: desserts
By JenM08

Love this white chocolate bread pudding recipe. It is delicious, decadent, and does not require a water bath!

Ingredients:
½ cup dried cherries
3 tablespoons brandy
2 tablespoons butter
6 cups stale French bread cubes
½ (12 ounce) package white chocolate baking chips
4  eggs
⅓ cup white sugar
1 cup half-and-half
1 teaspoon vanilla extract

Directions:
Look over the cherries to make sure all the pits were removed. Combine cherries and brandy in a small bowl. Microwave on high power for 30 seconds. Let stand until cool, about 30 minutes. Drain. Grease a 3 1/2-quart slow cooker with butter. Cover the bottom with 1/2 of the bread cubes. Scatter 1/2 of the cherries and white chocolate chips on top. Layer remaining bread cubes, cherries, and chocolate on top. Whisk eggs and sugar in a medium bowl until smooth. Whisk in half-and-half and vanilla until blended. Carefully pour over the bread mixture, gently pressing down on the bread to immerse in liquid. Cook on High, without lifting the lid, until set and puffed, about 1 hour 15 minutes. Serve warm or at room temperature.

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 55 mins
Yields: 8 servings

Calories: 376.5
Fat: 16.8 g
Saturated fat: 9.4 g
Carbohydrates: 43.2 g
Sugars: 25.5 g
Dietary fiber: 1.4 g
Protein: 9.2 g
Cholesterol: 116.3 mg
Sodium: 262.3 mg
Pfeffernuesse


Ingredients:
light brown sugar, butter, margarine, eggs, pure vanilla extract, baking powder, ground cinnamon, salt, ground black pepper, ground nutmeg, ground cloves, flour, confectioners' sugar

Directions:
Beat brown sugar and butter with electric mixer on medium speed until light and fluffy.
Beat in eggs and extracts.
Add remaining ingredients, except confectioners sugar, to flour and sift.  Gradually add to butter mixture, mixing well,  Cover and refrigerate for 2 hours.
Peheat oven to 375°F  Shape teaspoonfuls of dough into ovals and place 1-inch apart on ungreased baking sheets.
Bake 10 minutes.  Cool on baking sheets 1  minute.  Remove to wire racks; sprinkle confectioners sugar over warm cookies.
When cookies are cool, store in airtight containers.
Santa Fe Falafel


Ingredients:
pinto beans, great northern beans, reduced-fat mozzarella cheese, baked corn tortilla chips, scallions, bell pepper, cilantro, garlic, red onions, plum tomatoes, lettuce, reduced-fat sour cream, lime zest, lime juice

Directions:
Rinse and drain beans and mash with a fork or potato masher until a fine puree forms.  Add cheese, finely crushed tortilla chips, minced scallions, finely chopped bell pepper, finely chopped cilantro, crushed garlic, seasoning, and egg white.
Stir until well combined.
Shape 1/4 cupfuls into 8 (3-inch] patties.
Spray a non-stick griddle or large skillet with Pam cooking spray and heat over medium heat.  Cook falafel 2 to 3 minutes per side, until browned and heated through.
Place a falafel in each pita with a slice each of onion and tomato, and shredded lettuce.
Mix sour cream, lime zest and lime juice and add a dollop to your falafel.