xiaoxl/recipe_data huggingface dataset:
Cheese, Pesto and Sun-Dried Tomato Torta


Ingredients:
garlic, fresh basil leaves, walnuts, pine nuts, extra virgin olive oil, fresh lemon juice, cream cheese, parmesan cheese, sun-dried tomatoes packed in oil, tomato paste, butter, kosher salt, fresh ground black pepper

Directions:
Finely chop garlic cloves in food processor; add basil, nuts, oil and lemon juice; Process until well blended; Add 1/3c cream cheese, all of parmesan cheese, and pulse until just blended; turn into a medium bowl and set aside.
Coarsely chop tomatoes in food processor; add tomato paste and blend until mixture is almost smooth; add 1/3c cream cheese and blend well; transfer to a small bowl and set aside.
In a large bowl, mix remaining softened cream cheese and butter until fluffy; season with salt and pepper.
Spray 6c straight sided dish (such as a souffle dish or springform pan] with non-stick pan spray, line with plastic wrap (I line pan with at least two layers of it] allowing wrap to drape over the sides.
Without worrying about keeping the layers perfect, spread 3/4c cream cheese/butter mixture evenly over prepared dish with a spoon dipped in hot water; top with half of the tomato mixture, then 1/2c of cream cheese mixture, then half the pesto mixture.
Repeat layering with 1/2c cream cheese mixture, remaining tomato mixture, 1/2c cream cheese mixture, remaining pesto, then remaining cream cheese mixture; Cover and chill 6hrs or overnight.
Invert torta onto serving platter, carefully peel away plastic wrap, and serve.
Banana Nut Bread III
Category: breakfast-and-brunch
By Leslie

This banana bread is wonderful warm with butter. It is a lovely gift in small loaf pans. If pecans aren't your forte, substitute walnuts.

Ingredients:
1 ¾ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup white sugar
½ cup chopped pecans
2  eggs
1 cup mashed bananas
½ cup vegetable oil
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans. Set aside. Sift together flour, baking powder, baking soda, salt, and sugar. Stir in nuts, eggs, bananas, oil, and vanilla extract. Pour into prepared pans. Bake for 45 to 60 minutes. Cool on wire rack for 10 minutes before removing from pans.

Yields: 2 8x4-inch loaf pans

Calories: 205
Fat: 10.1 g
Saturated fat: 1.3 g
Carbohydrates: 26.9 g
Sugars: 14.5 g
Dietary fiber: 1.1 g
Protein: 2.7 g
Cholesterol: 23.3 mg
Sodium: 162.5 mg
TANDOORI CHICKEN


Ingredients:
chicken drumsticks, plain yogurt, lemon juice, garam masala, garlic powder, onion powder, ground cumin, cayenne pepper, ground ginger, turmeric, sea salt, black pepper

Directions:
Make small slits into chicken; set aside. In a medium bowl, add all the marinade ingredients and whisk until well incorporated. Add drumsticks and toss until well coated. Cover and transfer to the refrigerator for 24 hours.
Preheat oven to 425ºF and lightly grease a baking sheet lined with foil. Place a rack on baking sheet and then drumsticks; reserve marinade. Lightly brush on where there are patches without marinade on. Transfer them to the preheated oven and cook for 20 minutes. Remove from heat, flip them over and brush on brushing marinade. Return to oven and bake for another 20 minutes or until the internal temperature reaches 165ºF. Once again remove from heat and brush on the remaining marinade. Turn oven to broil and cook chicken for 3 to 5 minutes or until start to darken. Remove again, flip them over and return to darken the other side.
Russ's Baked Corn


Ingredients:
whole kernel corn, eggs, milk, flour, sugar, salt, pepper, butter

Directions:
Beat milk and eggs together. Add flour, sugar, salt, pepper, and butter, MIX!
Add drained corn and cream corn. Pour into baking dish. Bake @ 350* for 40 -50 minutes or untill set.
Sausage Sandwiches With Peppers, Onion and Olives


Ingredients:
olive oil, onions, bell peppers, sugar, paprika, kielbasa, red wine, kalamata olive, baguette

Directions:
In a large skillet heat 2 tablespoons olive oil over med high heat. Add onions and sauted for five minutes or until onions are soft. Stir in peppers and saute another 5 minutes or until pepper are lightly browned. Sprinkle with sugar and paprika and saute another minute. Transfer mixture to a plate but leave drippings in pan.
Add remaining oil (1 tablespoon] to skillet and then add sausage and heat until browned and heated (5 minutes]. Transfer sausage to plate with onions and peppers.
Add wine to skillet and heat until reduced by half (3-5 minutes]. Return sausage/pepper/onion mixture to sillet and stir in olives. Cook for 2-5 minutes or until heated through.
Place baguette quarters on each of 4 plates and fill with sausage mixture, spooning juices over each.
Serve and enjoy!
Delicious Creamed Peas
Category: side-dish
By Janet Gordon

This recipe has been in my family for generations and is absolutely delicious!

Ingredients:
1 tablespoon butter
1 tablespoon all-purpose flour
1 pinch white sugar
ground black pepper to taste
2 (15 ounce) cans young peas (such as LeSueur® Very Young Small Early Peas), drained
1 cup milk

Directions:
Melt butter in a saucepan over medium heat. Stir flour, sugar, and pepper into the melted butter until smooth. Remove saucepan from heat. Stir peas and milk into the butter mixture. Return saucepan to medium heat; bring to a boil while stirring regularly. Reduce heat and cook at a simmer until the sauce thickens, about 10 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 115.1
Fat: 3.1 g
Saturated fat: 1.8 g
Carbohydrates: 16.3 g
Sugars: 6.4 g
Dietary fiber: 4.4 g
Protein: 6.1 g
Cholesterol: 8.3 mg
Sodium: 293.3 mg
Sourdough French Bread


Ingredients:
active dry yeast, water, unbleached flour, sugar, salt, water, milk

Directions:
Dissolve yeast in warm water.
Add the rest of the ingredients.
Mix and knead lightly and return to the bowl to rise until double.
Turn out onto floured board and divide dough into two parts.
Shape dough parts into oblongs and then roll them up tightly, beginning with one side.
Seal the outside edge by pinching and shape into size wanted.
Place loaves on greased baking sheet and let rise until double again.
Make diagonal cuts on top of loaves with razor blade or VERY SHARP knife and brush lightly water for crisp crust.
Bake at 400 degrees F for about 25 minutes, or until brown and done.
NOTE:
Also note the the serving sizes in all of these recipes is guesstamate.
It all depends on the serving size you select.
Baked Salmon with Orange Juice


Ingredients:
salmon steaks, salmon fillets, butter, salt, ground pepper, oregano, sugar

Directions:
Pre-heat oven at 350 degrees.
Grease a baking dish lightly with butter.
Clean and pat dry the Salmon Steaks or Fillets.
Rub salt on both sides (not necessary on the skin-side].
Place salmon pieces in the baking dish in a single layer.
Make deep cuts in the salmon pieces, dab some butter into the cuts and also dab a few bits of butter on the rest of the salmon.
Pour orange juice all over the fish.
Sprinkle pepper, oregano and for those who like a dash of sweet taste, sprinkle some sugar which will caramalize.
Bake until the salmon flakes.
Never Fail Meringue


Ingredients:
cornstarch, water, boiling water, sugar, baking soda, vanilla

Directions:
Blend cornstarch and cold water in saucepan. Add boiling water.
Cook, stirring until clear and thickened. Let stand until cold. With electric beater on high speed, beat egg whites until foamy.
Gradually, add sugar; beat until stiff but not dry. Turn mixer to low speed; add soda and vanilla.
Gradually, beat in cold cornstarch mixture. Raise mixer again to high speed; beat well. Spread meringue over cooled pie filling.
Bake at 350 degrees for at least 10 minutes
Chicken and Red Vegetable Stir-Fry


Ingredients:
cornstarch, dry sherry, soy sauce, garlic clove, light brown sugar, crushed red pepper flakes, olive oil, chicken breast, red onion, red cabbage, red bell peppers, navel orange

Directions:
In a small bowl, blend cornstarch with sherry, soy sauce, garlic, brown sugar & red pepper flakes, then set aside.
In a large nonstick skillet, warm 2 teaspoons of the oil over medium-high heat until hot, but not smoking, then add the chicken, stir-frying until just barely cooked, about 2 minutes. With a slotted spoon, transfer the chicken to a plate & cover loosely to keep warm.
Add 2 teaspoons of the oil to the skillet & heat, then add the onion, stir-frying until softened, about 3 minutes.
Add the remaining 2 teaspoons of the oil as well as the cabbage & bell peppers & stir-fry until crisp-tender, about 2 minutes.
Add reserved sherry mixture to the skillet along with the chicken (& any juices that have collected on the plate] & cook over medium-high heat until the sauce thickens & the chicken is cooked through, about 3 minutes.
Serve the stir-fry topped with the orange slices.
Crispy Baked Chicken Thighs
Category: meat-and-poultry
By John Goddard

This is a wonderfully simple and delicious recipe to use for bone-in, skin-on chicken thighs.

Ingredients:
6  skin-on, bone-in chicken thighs
salt and ground black pepper to taste
1 pinch garlic powder, or to taste

Directions:
Preheat oven to 475 degrees F (245 degrees C). Set a wire rack inside a broiler pan or baking pan. Pat chicken thighs dry with paper towels. Lift up skin gently; sprinkle salt, pepper, and garlic powder under the skin. Replace skin. Season skin and underside of the thighs with salt, pepper, and garlic powder. Arrange on the rack. Roast in the preheated oven until golden, about 20 minutes. Reduce oven temperature to 400 degrees F (200 degrees C). Continue roasting until juices run clear, about 30 minutes more. Let rest for 5 minutes before serving.

Prep time: 5 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 6 servings

Calories: 189.1
Fat: 11.8 g
Saturated fat: 3.3 g
Carbohydrates: 0.1 g
Protein: 19.2 g
Cholesterol: 71 mg
Sodium: 90 mg
Pan Fried Chicken and Chorizo With Rice


Ingredients:
olive oil, chicken thigh fillets, chorizo sausage, green pepper, tomatoes, black olives, curry powder

Directions:
Heat oil in large frying pan over medium heat.  Cook chicken for 3 minutes each side. Remove from pan and transfer to a plate.
Add sausage and onion to pan and cook for 2 or 3 minutes until golden.  Add curry powder, green pepper and tomato and cook for further 2 minutes or until just tender.  Add stir through sauce and bring to the boil.  Return chicken to the pan along with olives.  Cook for 2 minutes until chicken is heated through.
Serve with a bed of rice and sprinkle with parsley.
Spicy Shrimp & Okra


Ingredients:
olive oil, okra, garlic cloves, ginger, turmeric, basil leaves, cumin, fresh shrimp, salt, brown sugar, limes, juice of, cooked brown rice

Directions:
Heat the oil in a large pan or wok over medium-high heat.  Fry the okra until they are slightly crisp and somewhat browned (about 5 minutes].  Remove from the oil and set aside.
In the same oil, fry the garlic, ginger, serrano peppers, turmeric, basil, and cumin for 2 minutes.  Add the shrimp and mix well.  Cook until shrimp are done, or about 3 minutes.
Add the rest of the ingredients along with the fried okra.  Quickly fry the mixture for 5 more minutes, stirring gently to prevent the okra from breaking. Serve hot over rice, if desired.
Crispy Peanut Butter Chocolate Popcorn Squares


Ingredients:
butter, margarine, large marshmallows, creamy peanut butter

Directions:
Spray 13x9” (3L] glass baking dish and wooden spoon with cooking spray; set aside.
Prepare popcorn according to package directions. Remove all un-popped kernels. Place popped corn in large bowl.
Melt butter in medium saucepan over medium heat. Add marshmallows. Heat 5 minutes or until marshmallows melt, stirring frequently. Add peanut butter and peanuts; stir until well combined. Pour over popcorn; mix well with greased wooden spoon.
Place popcorn mixture in greased glass dish and press evenly using back of spoon. Sprinkle chocolate morsels evenly over popcorn mixture. Microwave on high 1 minute or until chocolate begins to melt. Refrigerate 1 hour or until chocolate is set.
Cut into 18 squares with serrated knife. Store in tightly sealed container up to three days.
Marinated Zucchini in the Style of Naples


Ingredients:
zucchini, salt, extra virgin olive oil, white wine vinegar, sugar, red pepper flakes, garlic cloves, fresh basil leaves, fresh parsley leaves

Directions:
Cut zucchini lengthwise into 1/3-inch thick slices; place slices in a colander, sprinkle with salt and set aside to drain for 2 hours.
In a large saucepan or skillet, heat the olive oil over medium heat; gently cook the zucchini slices until golden brown on both sides (about 3 minutes per side], being careful not to burn them (you will probably have to do this in more than 1 batch].
In another saucepan, bring the vinegar and sugar to a boil over high heat; add a pinch of pepper flakes and a pinch of salt.
Place the zucchini slices flat in a shallow bowl, with the garlic slices, basil and parsley scattered throughout.
Pour the vinegar over the zucchini slices and let marinate, covered and refrigerated, for at least 24 hours before serving.
Sour Cream Chicken Enchiladas


Ingredients:
chicken, onion, tortillas, sour cream, diced tomatoes, mild green chilies, chicken broth, cheese

Directions:
Evenly distribute chicken and onions into 8 tortillas. Sprinkle some cheese into each one, and then roll. Place in a sprayed or non-stick 13x9 dish with seam sides down.
Mix sour cream, soup, tomatoes, chilies, and chicken broth. Spread evenly over the top of rolled tortillas. Evenly sprinkle remaining cheese over top of sauce.
Bake for 20-25 mins at 400°F.
Healthy, Delicious Breakfast for One!


Ingredients:
whole wheat English muffin, plain fat-free yogurt, apple, dates, water, salt

Directions:
Toast english muffin, and place muffin halves face-up in a bowl.  Spoon cold yogurt on top of muffin halves.
Meanwhile, chop apple, and put chopped apple and dates in a microwave-safe container.  Cover with water, sprinkle with salt, and microwave on high for 1 minute.  Stir, and microwave for 1 more minute.  Remove from heat.
Pour microwaved contents over yogurt and muffins.  Let sit for 1-2 minutes, and dig in with a fork or spoon!
Optional--can use flavored yogurts, and/or top with fresh berries or honey, etc.
Lizzy's Crabapple Crisp


Ingredients:
sugar, water, cinnamon, oats, flour, brown sugar, honey, salt, butter

Directions:
Slice the crab apples with skin on.
Add sugar and cinnamon to crab apples set aside.
Combine the 6 ingredients for crust use any depth pan you want it will just increase the cooking time.
Put your crab apples into pan with your water use the 1/2 cup water if your pan is a deep dish. Then top with your crumb topping completely.
Bake at 375 for 15 minutes then 350 for 40 minutes.
If using a glass dish bake at 350 for 15 minutes then 325 40 - 50 minutes until golden and the edges are slightly crispy.
Chicken Vegetable Casserole


Ingredients:
Rotel Tomatoes, tomato paste, lima beans, carrots, colby-monterey jack cheese, mozzarella cheese, salt, ground black pepper, cayenne pepper, garlic powder, boneless skinless chicken breasts

Directions:
Cut up Chicken Breast into small pieces place in pot of boiling water cook until done, then drain.
Mix spices, beans and carrot, in pot with water, add can of rotel tomatoes. cook until done.
Pre cook the noodles till they are still firm on the inside, then drain.
Combine: Chicken, Noodles, and vegetables in large soup pot, add tomato paste, mix in well.
Cook on medium low for 1 hour.
Use large 11 x 15 " casserole dish; using slotted spoon layer of your soup mixture (layer should be at least half of the casserole dish].
Spread two cups of mozzarella cheese evenly over mixture.
Add second layer of soup mixture evenly over cheese, layer of soup mixture.
Pour 1 1/2 cup of broth over the entire dish.
Top with 3 cups of Colby Jack cheese.
Bake in over @ 350 degrees for 45 min, let it stand for five minutes.
Can be served with Homemade Cornbread or Hard rolls sliced in half, buttered and toasted.
NOTE: You can use a smaller casserole dish. And the soup mixture can be frozen in gallon or quart size bags (depending on your cooking needs] for future uses. Which will definitely cut down on prep time.
NOTE: You can also prepare your complete casserole in a freezer to oven container.
Substitute stew meat or ground beef for the chicken. All these taste great,.
Alouette Summer Vegetables


Ingredients:
red bell peppers, mushroom, broccoli florets, herbs, cheese

Directions:
Pre-heat grill to medium high.
Open aluminum foil cooking bag and layer vegetables evenly inside bag.
Spoon Alouette Spreadable Cheese on top of vegetables.
Seal bag by double folding end. Place on grill, cover, and cook 8 to 10 minutes.
Using oven mitts, carefully place bag on baking sheet and cut open, allowing steam to escape. If bag sticks to the grill, cut open and remove vegetables.
For Oven Cooking:.
Pre-heat oven to 450°F Insert ingredients in aluminum foil cooking bag as directed above.
Place sealed bag on baking sheet and bake 20-25 minutes.
Note:.
Any other flavor of Alouette Spreadable Cheese may be substituted for Alouette Garlic & Herbs Spreadable Cheese.
Creamy Tomato Pasta Sauce


Ingredients:
olive oil, sweet onion, garlic cloves, Italian-style diced tomatoes, tomato paste, dried oregano, basil, white sugar, salt, ground black pepper, heavy cream, butter

Directions:
In a medium sized skillet, heat oil over medium heat.
Then saute' garlic and onion, making sure it doesn't burn.
Add tomatoes (with liquid ],tomato paste,basil,oregano,sugar,salt, and pepper.
Bring to a boil,then simmer for 10 to 15 minutes or until most of the liquid evaporates.
Remove from heat, add heavy cream and butter.
Return to heat,and stir until heated through.
Serve with your favorite pasta.
Green Goddess Chicken Legs


Ingredients:
chicken legs, fresh parsley, paprika

Directions:
Place the chicken legs in a large resealable plastic bag. Combine the Green Goddess dressing as well as the parsley and paprika. Pour over the chicken legs. Refrigerate for 2 to 8 hours.
When ready to cook, set up your grill for indirect medium high 350 degree heat, and preheat, for 10 to 15 minutes.  Or you can smoke them, I like to use maple wood for poultry or mesquite is good too.
Drain the chicken legs. Arrange the legs directly on the grill grate and grill indirectly, turning once, for 40 to 50 minutes, or until the legs are golden brown and cooked through.  Then grill over direct heat for 5 minutes to add a little "char" flavor, moving them around cause you don't want them to burn.  Serve at once. (Can also be served cold, but the skin will lose its crispiness.].
Chocolate Velvet Cheesecake


Ingredients:
unsalted butter, cream cheese, vanilla, granulated sugar, eggs, powdered sugar, fresh strawberries

Directions:
Prepare chocolate crumb crust.
Place oven rack in centre of oven, heat to 350 degrees.
Combine chocolate and butter in top of double boiler, place over hot but not simmering water.
Cook over low heat just until chocolate is completely melted.
Remove top of double boiler from water, stir chocolate mixture until smooth.
Reserve at room temperature uncovered.
Cut cream cheese into 1 inch cubes, place in large mixer bowl.
Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.
Gradually beat in chocolate mixture.
Continue beating, scraping down sides of bowl as needed, until mixture is smooth and uniformly coloured.
Continue beating while gradually adding cream and vanilla, beat until blended.
Continue beating cheese mixture at medium speed while very slowly adding granulated sugar, beat until sugar is absorbed.
Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.
Sieve cocoa powder over batter, beat at low speed until cocoa is thoroughly incorporated.
Pour batter into cold unbaked chocolate crumb crust, spread top smooth.
Gently rotate pan several quarter turns to settle batter.
Bake 30 minutes, reduce oven temperature to 325 degrees, continue baking 30 minutes longer.
Turn oven off.
Let cake stand in oven with door ajar 30 minutes.
Transfer pan to wire rack away from drafts.
Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.
Remove sides of pan.
Refrigerate cake uncovered overnight or at least 8 hours.
Cover cake loosely with plastic wrap, refrigerate until serving time.
Just before serving, Sieve powdered sugar lightly over cake.
Serve garnished with strawberries if desired.
Grandma's Split Pea Soup


Ingredients:
water, carrot, onion, ham bone

Directions:
Combine all ingredients in a large soup pot., Bring to a boil slowly., Reduce heat and simmer until thick., Remove bone, skin, and any fat., Chop meat into bite-sized pieces., Season to taste.
Honey Fruit Yogurt Popsicles


Ingredients:
honey, plain yogurt, tangerines, pineapple, vanilla

Directions:
Mix all ingredients., Blend ingredients thoroughly in a blender until smooth., Pour mixture into Dixie cups or lined muffin trays., Insert Popsicle sticks or plastic spoons into the cups., Freeze 4 hours or until done.
Beef Stew With Beer (Crock Pot)


Ingredients:
stewing beef, flour, salt, pepper, bacon, onions, garlic clove, mushroom, beer, soy sauce, Worcestershire sauce, thyme, bay leaf

Directions:
Mix flour, salt and pepper together and coat beef cubes., Fry bacon until crisp. Discard fat., Mix together beer and seasonings., Place beef, bacon, garlic and onions in cooker. Pour liquid mixture over them., cook on low for 10 hours or on high for 6 hours.
Goldman's Coffee Cake


Ingredients:
eggs, sour cream, brown sugar, ground cinnamon, confectioners' sugar, milk, vanilla extract

Directions:
Preheat oven to 350 degrees; lightly grease a 9x13-inch baking pan.
In large bowl, beat cake mix, eggs, oil and sour cream at medium speed with an electric mixer until smooth.
Spread half of cake mixture in bottom of pan.
In small bowl, combine brown sugar and cinnamon.
Sprinkle evenly over cake mixture in pan.
Gently spread remaining cake mixture over brown sugar mixture.
Bake for 35-45 minutes, or until a wooden pick inserted in center comes out clean.
Let cool in pan for 5 minutes.
In small bowl, whisk together confectioners' sugar, milk, vanilla and flavoring until smooth.
Using a fork, pierce cake at 1-inch intervals.
Drizzle icing evenly over cake.
Let icing harden for 20 minutes; cut into squares to serve.
Spinach Pie
Category: everyday-cooking
By Sandy

Yummy!

Ingredients:
2 tablespoons butter
2 tablespoons chopped onion
1 (16 ounce) package frozen chopped spinach, thawed and drained
3  eggs
1 ½ cups heavy cream
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground nutmeg
½ cup shredded Swiss cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray a 9 inch pie pan with non-stick cooking spray. Melt 2 tablespoons butter in a large saucepan over medium-high heat.  Add onions and cook, stirring occasionally, until onions are soft. Squeeze extra water out of the spinach and add the spinach to the skillet. Continue cooking until the spinach is heated through and the extra water evaporates. Spoon mixture into pie pan. In a large bowl, beat together eggs and cream. Stir in salt, pepper and nutmeg. Pour into pie pan, top with shredded Swiss cheese. dot with remaining 1 tablespoon of butter. Bake 25 to 30 minutes until set and golden brown. Cool 5 minutes before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 501
Fat: 47.1 g
Saturated fat: 27.9 g
Carbohydrates: 9.1 g
Sugars: 1.6 g
Dietary fiber: 3.5 g
Protein: 14.4 g
Cholesterol: 289.5 mg
Sodium: 538.9 mg