xiaoxl/recipe_data huggingface dataset:
Baked Cheese Manicotti


Ingredients:
salt, ground pepper, ricotta cheese, eggs, dried thyme, dried oregano, parsley, parmesan cheese, olive oil, onion, garlic cloves, tomatoes with juice, parsley

Directions:
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the cup of onion and 2 crushed garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.
Add two 28-ounce cans whole tomatoes in juice, 1/2 teaspoon parsley, and 1/4 teaspoon dried oregano. Simmer, stirring occasionally, breaking up tomatoes with a spoon, until thickened, 45 minutes. Season with salt and ground pepper.
Cook pasta, drain, and cool.
Preheat oven to 375 degrees.
In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
Using a plastic bag for filling, stuff cooled pasta shells (about 3 tablespoons ricotta mixture in each].
Coat bottom of a 9-by-13-inch baking dish with 2 cups tomato sauce.
Line up manicotti in baking dish, and cover with 2 cups sauce.
Sprinkle with remaining 1/2 cup shredded Parmesan.
Bake until bubbly, about 30 minutes.
Tex-Mex Green Sauce


Ingredients:
avocados, cream cheese, sour cream, diced tomatoes with green chilies, garlic powder, salt, lemon juice, diced green chilies, tortilla chips

Directions:
In a medium bowl mash avocados and cream cheese together. Add remaining ingredients except tortilla chips and combine well until smooth.
Can also be made in a food processor or blender. Just dump in all ingredients and blend or process until smooth.
I usually combine everything except the tomatoes then use an immersion blender. Then add the tomatoes and blend lightly until combined but with some texture remaining.
Cover and refrigerate for at least 1 hour to allow flavors to blend. Serve with tortilla chips for dipping.
Stuffed Squash Blossoms


Ingredients:
mixed herbs, cream cheese, cheese, eggs, milk, masa harina, fresh ground white pepper

Directions:
In a small bowl, mix together the herbs, shallot and cheese.
Open up the individual blossoms wide enough to insert a teaspoonful of cheese mixture. Do not overfill or fried blossoms will be soggy. Twist the ends of the blossom together gently. Note: there will probably be leftover of the cheese mixture but never fear, it is absolutely delicious spread on a bagel in the morning.
In a medium bowl, beat 2 eggs together with 1/4 cup milk. In a separate medium bowl, mix together masa harina, salt, and pepper. Dip each blossom into the egg mixture and then roll quickly and evenly in the masa harina mixture, gently shaking off excess. Refrigerate for 10 minutes.
Pour 1 inch of oil into a small shallow saucepan or skillet. Heat oil to 350 degrees. Deep-fry the blossoms in batches until they begin to turn light golden brown, turning to cook evenly. Drain on baking rack set over paper towels, and serve immediately.
Mushroom and Spinach Ravioli with Chive Butter Sauce
Category: pasta-and-noodles
By larkspur

This homemade ravioli is actually vegetarian, although no one who tries it can tell! The savory filling contains three different cheeses, mushrooms, and spinach. Although it's a rather time-consuming recipe to prepare, the results are well worth it!

Ingredients:
1 teaspoon olive oil
1 ½ tablespoons water, or more if needed
2  eggs
2 cups all-purpose flour, or more if needed
¼ teaspoon salt
1 teaspoon olive oil
1 clove garlic, minced
½ cup chopped onion
1 (8 ounce) package fresh mushrooms, coarsely chopped
4 ounces cream cheese, softened
⅓ cup grated Parmesan cheese
½ cup mozzarella cheese
½ cup frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
½ teaspoon ground cayenne pepper
salt and ground black pepper to taste
1  egg white, beaten
3 tablespoons butter
1 ½ teaspoons chopped fresh chives

Directions:
Whisk together 1 teaspoon olive oil, water, and whole eggs in a bowl until evenly blended; set aside. Combine flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well and stir just until combined. Turn dough out onto a lightly floured surface and knead until smooth, 5 to 10 minutes, adding more flour or water as needed. Wrap dough tightly with plastic wrap, and set aside to rest. Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes. Add the mushrooms, and continue cooking and stirring until the vegetables are soft and the liquid has evaporated, about 10 minutes. Remove from heat, and allow to cool. Beat cream cheese in a bowl until smooth. Stir in the cooled mushroom mixture, Parmesan cheese, mozzarella cheese, spinach, 1 tablespoon chives, parsley, and cayenne pepper. Season with salt and pepper. Roll the pasta dough out to about 1/16 inch thick. Cut 3 to 4-inch circles using a large cookie cutter. Roll each circle out as thin as possible. Working with one circle at a time, brush the pasta lightly with the egg white. Scoop about 1 heaping tablespoon full of the mushroom filling onto the center of the pasta, then cover with a second piece of pasta, pinching the edges to seal. Cut the sealed ravioli with the cookie cutter once more to create a uniform shape. Place the finished ravioli on a floured baking sheet, and repeat the process with the remaining pasta and filling. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ravioli and return to a boil. Cook until the pasta floats to the top, 3 to 4 minutes; drain. To make sauce: Melt butter in a skillet over high heat, cooking and stirring until browned, 5 to 7 minutes. Stir in 1 1/2 teaspoons chives. Serve over hot ravioli.

Prep time: 2 hrs
Cook time: 20 mins
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 371.1
Fat: 19 g
Saturated fat: 10.4 g
Carbohydrates: 36.3 g
Sugars: 1.8 g
Dietary fiber: 2.2 g
Protein: 14.4 g
Cholesterol: 108 mg
Sodium: 391.9 mg
Cream Puffs II
Category: world-cuisine
By bluebayou

These are delicious looking cream puffs or eclairs filled with whipped cream and topped with melted chocolate.

Ingredients:
1 cup water
½ cup butter
1 cup sifted all-purpose flour
¼ teaspoon salt
4  eggs
1 pint heavy cream
1 tablespoon white sugar
½ teaspoon vanilla extract
½ cup semisweet chocolate chips

Directions:
Preheat oven to 450 degrees F (230 degrees C). In medium saucepan, bring water to a boil.  Add butter and stir as it melts, then return to a boil.  Add flour and salt all at once and stir vigorously until mixture forms a ball.  Remove from heat and add eggs, one at a time, stirring vigorously after each until smooth.  Drop by heaping tablespoons, 3 inches apart, on a cookie sheet. Bake 15 minutes in the preheated oven then reduce heat to 325 degrees F (165 degrees C) and bake 25 minutes more.  Remove puffs from oven, split and remove soft dough from center.  Turn oven off, and replace puffs to dry in cooling oven, 20 minutes more.  Cool completely on wire rack. In medium bowl, whip cream with electric mixer until stiff peaks form.  Stir in vanilla and sugar.  Fill puffs with whipped cream.  Melt chocolate chips in microwave or slowly over low heat.  Drizzle melted chocolate over tops of cream puffs.  Serve immediately.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 12 medium puffs

Calories: 304.3
Fat: 26.2 g
Saturated fat: 15.8 g
Carbohydrates: 14.7 g
Sugars: 5.1 g
Dietary fiber: 0.7 g
Protein: 4.4 g
Cholesterol: 136.3 mg
Sodium: 168.5 mg
Borracho Chicken (  Drunken / Beer Can Chicken )


Ingredients:
whole chicken, onion, garlic clove, salt, pepper

Directions:
"Season the chicken inside and out with salt and pepper.  Fill the can of beer with finely chopped onion and garlic and a generous amount of jalapeno juice.  Put the beer can inside the chicken's cavity and prop the chicken on the grill.  Cook over indirect heat for about 1 to 1 1/2 hours with the grill lid closed."
Black Bean, Sweet Potato Chili


Ingredients:
vegetable broth, sweet potato, tomatoes, onion, black beans, corn, miso, chili powder, cumin powder, avocados, cilantro leaf, cayenne pepper, salt, pepper

Directions:
Put all the ingredients, EXCEPT the avocados, cilantro and last 3 spices, in a large pot and bring to boil. Reduce the heat and simmer on low for 30 minutes, or desired tenderness of vegetables. Season with salt and pepper to your preference. You’ll need more salt if you used water instead of broth.
Add the avocado, cilantro, cayenne pepper, salt and pepper to taster (per serving].
Papaya and Mango Jam


Ingredients:
papaya, mangoes, sugar, fresh lime juice

Directions:
Combine all ingredients in saucepan.
Bring to boil over moderate heat, stirring frequently.
Reduce heat.
Simmer uncovered for 30 or 40 minutes until most of the liquid has cooked away and mixture is thick, stirring often.
Spoon jam into hot sterilized canning jars.
Fill jar to within 0.125 in from top.
Seal quickly and tightly.
Tabula Rasa (Blank Slate) Muffins


Ingredients:
butter, margarine, sugar, egg, milk, soymilk, milk, soymilk, chocolate chips, unbleached all-purpose flour, baking powder, baking soda, salt, cinnamon

Directions:
Preheat oven to 350°F.
Prepare 12 standard or 6 jumbo mufffin cups by lightly greasing or with paper liners.
In a large bowl, sift together flour, baking soda, baking powder, salt, and cinnamon or other spice if using; mix well.
In a separate bowl, cream together butter and sugar until smooth.  Beat in egg, then milk, then extract; mixture will be slightly lumpy.
Fold in 2 cups of the fruit/nut/chip combination of your choice with a rubber spatula.
Stir the wet ingredients into the dry, being careful not to overmix.
Spoon batter into muffin cups and bake 30-35 minute, turning pan after about 15 minutes to ensure even cooking.
Cool muffins in tins for about 15 minutes before removing to cool completely (they fall apart if you try to remove them while they're still hot!].
Eat warm or cool completely then store in an airtight container. They can also be frozen up to 3 months -- but I can't imagine why they'd last that long:]!
*NOTE: I have subbed up to 3T applesauce or mashed bananas successfully.
**NOTE: I have gotten better results using vegan egg replacer than ommitting egg entirely, but really both are fine.
***SUGGESTED COMBINATIONS(equaling 2 cups]: peach blueberry; mango and banana with rum extract; raspberry ginger; strawberry banana; blackberry nectarine; cherry, white-chocolate chips and almonds with almond extract; pear, ginger and semi-sweet chocolate chips -- the possibilities are endless, these are just the combos I've tried.
Salmon With Cucumber Salad


Ingredients:
cucumber, salmon fillets, plain yogurt, dill

Directions:
Halve the cucumber lengthways and scoop out the seeds. Slice into half moons and put in a sieve, sprinkle with a little salt and leave to drain for 10 minutes.
Season the salmon fillets and put on a plate. Steam for 6 minutes or cover  and microwave for 4 minutes or until cooked through. Rinse the cucumber and pat dry.
Flake the salmon, mix with the cucumber, yogurt and dill and season with black pepper. Serve with toast.
Caramel Pecan Cinnamon Rolls (Bread Machine Recipe)


Ingredients:
butter, water, instant vanilla pudding, milk, egg, sugar, salt, bread flour, butter, brown sugar, water, vanilla, pecan halves, milk, brown sugar, cinnamon, pecans

Directions:
Rolls:
Place ingredients in machine following the specifications of that particular machine. Set for dough cycle. If bread machine seems to be working too hard to mix dough, sometimes I add 1 - 2 Tbls vegetable oil to get it moving better.
After complete on dough cycle, remove from machine and roll out to about 17x10" rectangle.  The larger you roll the rectangle, the more layers you have, which is really nice.
Caramel Pecan Topping:
Mix butter, brown sugar and water together in a small saucepan, heat on low until butter is melted.
Increase heat to medium and boil, stirring constantly, for 3 minutes.
Stir in vanilla and remove from heat.
Pour into cake pan, then place pecan halves over the caramel.
Filling:
Mix together brown sugar, pecans and cinnamon.
Moisten the dough by brushing with milk.
Sprinkle brown sugar, pecan and cinnamon mixture over top.
Roll tightly from long end, pinching edges closed when completely rolled (sometimes putting a little milk on the edge helps seal it].
Slice rolled dough into 1/2" slices (or larger if a larger bun is preferred].
Place into pan on top of caramel.
Let rise until doubled (about an hour, or quicker if you put the pan on a heating pad].
Bake at 350° for 20 minutes, until golden. Do not overbake.
Invert onto a cookie sheet immediately, before caramel hardens.
Berry Banana Pina Colada Smoothie


Ingredients:
frozen mixed berries, banana

Directions:
"Blend ingredients until smooth."
TGI Fridays Vanilla Bean Cheesecake


Ingredients:
graham crackers, sugar, butter, vanilla, cream cheese, sour cream, cornstarch, sugar, butter, vanilla, vanilla bean, powdered sugar, cream cheese, white chocolate baking squares, powdered sugar, vanilla pod

Directions:
CRUST:Crush the graham crackers. Mix in the sugar. Add the egg yolk and vanilla, then stir in the melted butter. Line a springform pan with non-stick foil. Press graham crackers into the pan. Bake at 375º for 8 minutes or until edges are slightly brown. Remove and let cool.
CHEESECAKE: Combine cream cheese, sour cream, corn starch and sugar, mix until sugar is dissolved. Add butter, vanilla and beans, blend until smooth. Don’t overmix.
Bake at 350F 30 to 35 minutes. Cool 1 hour.
WHITE CHOCOLATE MOUSSE In a cold mixing bowl beat cream until soft peaks form. Gradually add powdered sugar until stiff peaks form. Put this in a bowl in the fridge. Don’t wash your mixing bowl, beat the cream cheese in it, until fluffy. Add the white chocolate and beat until smooth. Fold in the whipped cream.
VANILLA BEAN WHIPPED CREAM In cold mixing bowl, beat whipping cream until soft peaks form. Gradually add powdered sugar and then vanilla beans, beating until stiff peaks form.
After the cheesecake has cooled spread the mousse evenly on top. Refrigerate for about an hour then spread the whipped cream on top. Refrigerate several hours before serving.
Sourdough Rolls


Ingredients:
all-purpose flour, vital wheat gluten, water, salt, honey, olive oil

Directions:
Soak 1 teaspoon dried starter in 1 tablespoon lukewarm purified or spring water for a few minutes to soften.
Stir in 1 tablespoon all-purpose, cover loosely with plastic and let sit at room temperature for 24 hours. Stir once or twice during this 24 hours.
Stir in another tablespoon of flour and 1 teaspoon of purified water and let it sit as before. Within the next 24 to 36 hours you will most likely start to see the bubbling action of fermentation begin.
Stir in 1/3 cup flour and 1/4 cup of water. Over the next 24 hours, stir the starter at least twice.
Stir in 2/3 cup flour and 1/2 cup of water. Over the next 24 hours, stir the starter at least twice. By the time you're done with this, you'll have enough starter to proceed with the recipe.
Stir yeast and honey into 1 cup of warm water . Allow to sit for a few minutes, until foamy.
Add yeast mixture, sourdough starter, and all remaining ingredients to the bowl of a mixer with dough hooks. Mix on low setting until the dough starts to pull away from the sides.
Turn dough out on a lightly floured surface with whatever didn't get incorporated from the bowl. Knead the dough to incorporate the remaining flour until the texture is consistent.
Spray the mixing bowl with nonstick cooking spray and return the dough to the bowl. Cover the bowl with plastic wrap and allow to rest at room temperature until it doubles in size, at least an hour.
Separate dough into 24 equal-sized balls and place on a baking sheet that's been sprayed with nonstick cooking spray. Allow to sit at room temperature until doubled in size, about an hour.
Preheat oven to 375 degrees. Make sure to only bake a single layer of rolls at any given time. Use another baking sheet on the lowest rack, and add ice cubes to the rack. The steam from the ice will create a crisp surface on the rolls.
Bake the rolls in batches for about 15 minutes, or until golden brown. Remove rolls immediately from baking sheets and place on a cooling rack. Repeat for remaining rolls.
Baked Coconut Rice Pudding


Ingredients:
pudding rice, coconut milk, milk, lime rind, caster sugar, butter

Directions:
Mix the rice with the coconut milk, milk, lime rind and sugar.
Pour the rice mixture into a lightly-greased 1.4 litre shollow ovenproff dish and dot the surface with a little butter. Bake in 300 degree oven for about 30 minutes.
Remove and discard the strip of lime. Stir the pudding well, add the pinch of ground star anise, if using, return to the oven and cook for a further 1-2 hours or until almost all the milk has been absorbed and a golden brown skin has baked on the top of the pudding. Cover the top of the pudding with foil if it starts to brown too much to wards the end of the cooking time.
Serve the pudding warm or chilled with fresh or stewed fruit.
Chicken and Sweetcorn Soup


Ingredients:
water, skinless chicken pieces, eggs, spring onions, salt, pepper

Directions:
Boil water.
Add creamed style corn and add the dissolved chicken stock and stir.
Once it is just about to boil, add the chicken pieces and simmer for 5 minutes to cook the chicken.
Bring back to the boil.
Take the soup off the element and let it cool for 15 seconds.
Slowly add the beaten egg in a thin stream whilst stirring all the time.
Add salt and pepper to taste.
Serve in soup bowls and sprinkle with spring onions.
Pub-Style Cabbage Soup


Ingredients:
bulk pork sausage, onion, chicken broth, beef broth, garlic powder, sugar, cabbage

Directions:
Crumble sausage into a large pot and cook over medium-high heat until browned., Add onion and cook just until translucent., Remove excess fat if you don't want it., Add remaning ingredients and bring to a boil., Cover and simmer until cabbage is very tender, about 20 to 30 minutes.
Lemon-Glazed Fruit Turnovers


Ingredients:
all-purpose flour, butter, cream cheese, powdered sugar, fresh lemon juice, lemon peel, water

Directions:
In large mixer bowl combine all patry ingredients.  Beat at low speed scraping bowl often, until well mixed (1-2 minutes].
Divide dough in half; flatten each into about a 1/2 inch thick rectangel.
Wrap in plastic food wrap, refrigerate 15 minutes.
Meanwhile, in small bowl whisk egg white until foamy;set aside.
Heat oven to 375.
On lightly floured surface roll half of dough into 12x18 inch rectangle.
Use a ruler or straight edge to gently push in sides to keep straight.  Cut into six 4" squares.
In center of each square place two tsp pie filling.
Fold one corner of square over to form a triangel.
Lightly brush bottom inside edges with beaten egg white.
Pinch together edges to seal;crimp with fork.
Place on lightly greased cookie sheet.  Repeat with remaining dough and filling.
Brush tops with remaining egg white.  Carefully prick tops in two or three places with fork.
Bake for 20-25 minutes or until light golden brown.  Cool 10 minutes.
In small bowl stir together powdered sugar, lemon juice, lemon peel and enough water for glazing consistency; spread or drizzle over turnovers.
Serve warm or cooled.  Store cooled turnovers in airtight container.
Brown Rice With Spinach and Feta Cheese


Ingredients:
olive oil, onion, brown rice, water, broth, frozen spinach, feta cheese, kalamata olives, eggs

Directions:
In a large saucepan, heat the oil over medium heat.
Add the onion and sautee for about 5 minutes or until just golden.
Stir in the rice and water.
Bring to a boil.
Cover and reduce the heat to a simmer.
Simmer, covered for about 45 minutes, or until all the water is absorbed.
Remove from the heat.
Preheat oven to 350°F Oil a 8x8 baking dish (ceramic or glass would probably be best].
Stir in the spinach, feta and olives into the rice.
Stir in the eggs.
Pour into the prepared baking dish.
Bake, uncovered for 25-30 minutes, or until a knife incerted into the center comes out clean.
Let stand for 5 minutes before serving.
Meatball-Stuffed Crescent Rolls
Category: appetizers-and-snacks
By margsmil

These ground turkey meatballs stuffed in crescent rolls are perfect appetizers for any party! They need a little extra time to make, but they are delicious!

Ingredients:
1 teaspoon butter, or as needed
1 pound ground turkey
1 medium onion, chopped
1 envelope dry onion soup mix (such as Lipton®)
1 tablespoon dried parsley
2 cloves garlic, chopped
½ teaspoon salt
½ teaspoon ground black pepper
2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury®
1  egg

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Butter 2 cookie sheets. Mix ground turkey with onion, onion soup mix, parsley, garlic, salt, and pepper. Form mixture into about 48 small meatballs. Open 1 package of crescent rolls, keeping the other refrigerated. Separate dough along dotted lines. Cut each triangle into thirds. Place a meatball in the middle of each, stretch and wrap the dough around it, and pinch to seal. Place stuffed rolls seam-side down onto one of the prepared cookie sheets. Repeat with the second roll of crescent dough and remaining meatballs. Whisk egg in a bowl. Brush egg wash over each roll. Bake in the preheated oven until an instant-read thermometer inserted into the center of a meatball reads at least 160 degrees F (71 degrees C), 20 to 25 minutes. Serve warm.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 48 small rolls

Calories: 55.6
Fat: 2.9 g
Saturated fat: 0.8 g
Carbohydrates: 4.3 g
Sugars: 0.8 g
Dietary fiber: 0.1 g
Protein: 2.7 g
Cholesterol: 11.1 mg
Sodium: 156.7 mg
Mcdonald Family Meatloaf


Ingredients:
ground beef, eggs, black pepper, garlic powder, black pepper

Directions:
In a large bowl, mix ground beef and eggs.
Using a screen, add mushroom gravy to meat.  I use a screen to strain mushrooms out of the gravy.  Try to add as much gravy as possible without adding mushrooms.
Add season salt, onion salt, black pepper, and garlic powder.  Mix well.
Add bread crumbs until meat forms a ball that doesn't stick to the bowl.
Shape into a loaf and place in a greased 3 quart loaf pan.
For a crispier crust (and more flavor] sprinkle top of loaf with black pepper.
Bake for 75 minutes at 375°F.
Remove meatloaf from pan, place on platter, and serve.
Dairy-Free "Cheese" Sauce
Category: side-dish
By StarvingCollegeKid

My boyfriend and I eat dairy-free; he has no choice in the matter because of a severe casein allergy. This creamy cheese sauce is not only dairy-free, but extremely yummy and a great base recipe. You can do just about anything with it! Add a dash of cumin for that smoky Cheddar taste for mac and cheese, add more garlic, butter, and parsley for Alfredo, or add a can of tomatoes and green chiles to make that staple queso dip! It bakes well, too. Try chicken spaghetti with this creamy cheese sauce!

Ingredients:
¼ cup nutritional yeast
¼ cup all-purpose flour
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon ground yellow mustard
salt to taste
1 cup soy milk
1 ½ tablespoons vegan margarine (such as Earth Balance®)

Directions:
Mix nutritional yeast, flour, garlic powder, onion powder, ground mustard, and salt together in a bowl. Pour in soy milk; whisk until smooth. Melt margarine in a saucepan over medium heat. Pour in soy milk mixture; cook, whisking constantly, until thickened into a sauce, about 5 minutes. Simmer until flavors combine, 1 to 2 minutes more.

Prep time: 5 mins
Cook time: 6 mins
Total time: 11 mins
Yields: 2 servings

Calories: 235.2
Fat: 9.7 g
Saturated fat: 2.1 g
Carbohydrates: 25 g
Sugars: 5.1 g
Dietary fiber: 5.2 g
Protein: 13.7 g
Sodium: 212.5 mg
Rhubarb Crisp (Easy!)


Ingredients:
sugar, flour, rhubarb, butter

Directions:
Mix flour and sugar together, add rhubarb, tossing well., Place in a 9" x 13" baking dish., Sprinkle dry cake mix and chopped nuts, if using, over rhubarb mixture., Drizzle melted butter over all., Bake at 350 degrees F for 50- 60 minutes., Serve warm topped with vanilla ice cream, if desired.