xiaoxl/recipe_data huggingface dataset:
Cauliflower and Baby Pea Salad


Ingredients:
cauliflower, celery, scallions, fresh parsley, red bell pepper, Dijon mustard, sour cream, salt, pepper, ham, chives

Directions:
Steam cauliflower and peas until just barely tender., Drain well and put in a bowl. Add the chicken stock and set aside to cool., Combine celery, scallions, parsley, red bell pepper, vinegar and mustard., Mix in sour cream and add salt and pepper., Toss gently with cauliflower and peas, adding ham if desired., Sprinkle with chives and serve.
Pioneer Woman's Pasta Primavera


Ingredients:
butter, olive oil, garlic cloves, onion, broccoli, button mushroom, carrots, zucchini, red bell pepper, half-and-half, half-and-half, white wine, low sodium chicken broth, fresh basil leaves, parmesan cheese, salt, pepper, penne pasta

Directions:
In a large skillet, melt 2 tablespoons butter with 2 tablespoons olive oil. Add onion and garlic and cook until translucent, about 2 minutes.
Time to start sautéing the veggies in batches, cooking only 1 or 2 minutes (at most] each.
Add broccoli and carrots to onion & garlic. Cook only for a minute, then remove to separate plate. Add another tablespoon of butter to pan and add red pepper strips. Cook for one minute, then remove. Repeat with remaining veggies, being very  careful not to overcook; veggies at this  point should still be somewhat raw/crunchy.
When all veggies have been removed and skillet is empty, pour ½ to 1   glass of dry white wine to pan.
With whisk, begin to scrape the bottom of the pan to loosen all the nice, flavorful bits from the bottom. Cooking over medium heat, add ½ cup low-sodium chicken broth, 1 tablespoon butter, 1 cup whipping cream, and 1 cup half and half.
Add ½ cup grated Parmesan. Stir together and cook until thick, adding salt & pepper to taste. Taste sauce as you go; don’t oversalt, but don’t undersalt either!
Chiffonade fresh basil leaves, and stir into sauce. Now add all the veggies, including frozen peas, at once. Stir gently to combine; if sauce seems to thick, add equal parts half & half and chicken broth to thin. Cook over low heat until warm, just a couple of minutes. You don’t want soggy veggies! Taste & check seasoning; add more salt & pepper if needed.
Dump in al dente penne pasta, stir to combine thoroughly, and pour onto a large platter. Garnish with more basil leaves, throw on some more Parmesan, and gobble it up!
Curried Chicken Pasta Salad


Ingredients:
skinless chicken breasts, dry pasta, celery ribs, shallot, golden raisin, mayonnaise, sour cream, heavy cream, curry powder, sugar, kosher salt, fresh ground black pepper

Directions:
Heat a pot of water.
Season chicken and add to water to boil for 20-25 minutes (until done].
Remove chicken from water and set on a plate to cool.
Add and cook pasta in chicken broth.
Drain pasta when fully cooked.
Separate chicken from the bone & Dice/shred chicken.
In a bowl, Mix together mayonnaise, sour cream, heavy cream, curry powder, sugar, salt, and pepper.
Whisk together until well combined.
Add chicken, drained pasta, sliced celery, raisins, shallots and almonds.
Fold together with a rubber spatula.
Make sure it's all combined, then add more of whatever it needs.
Make sure the sweet/savory balance is right for you! (I like mine a little sweet.].
Chill for several hours. Serve with juicy grapes on the side.
Apple Pie Topping


Ingredients:
granny smith apples, butter, light brown sugar, cinnamon, nutmeg, clove

Directions:
1. Melt butter in pot.
2. Add apples to pot and cook over low-medium heat for 7-8 minutes, stirring frequently.
3. Add remaining ingredients to pot and cook for an additional 7-8 minutes over low-medium heat or until apples are tender, stirring frequently.
4. Serve warm over ice cream with walnuts and enjoy!
Tea Biscuit Wrapped Chicken Pie


Ingredients:
flour, baking powder, salt, butter, buttermilk, butter, red onion, garlic clove, shallot, potato, carrot, celery ribs, cremini mushroom, golden raisins, granny smith apple, sea salt, black pepper, poultry seasoning, butter, flour, chicken broth, Dijon mustard, dried cranberries, sea salt, black pepper

Directions:
First prepare the tea biscuit crust.
Into a large bowl add flour, baking powder, salt and chives.
Next add the butter, gently cut into the flour mixture until the butter resembles peas, then add the buttermilk, remembering to mix gently.
Cut the dough in half.
You will have two crusts when finished.
On a floured surface, gently roll out biscuit crust, it should be very thin, placing one in pie tin and reserving the other crust for the top of the pie.
For the filling, melt 2 tbsps butter in frying pan and add red onion, garlic clove, shallot, potato, carrots, celery, mushrooms, raisins and apple.
Fry for 5 minutes, add the salt, pepper, poultry seasoning and continue frying for another 5 minutes.
Remove the vegetables from heat, allow to cool and add the pre-baked, skinless chicken chunks to mixture and set aside until needed.
For the sauce, melt the butter in a pot on low heat and add the flour, salt and pepper.
Mix for two minutes, until the flour foams.
Now add the chicken broth and cream mixing until the sauce thickens, if too thick, then add more chicken stock.
Once sauce is thickened add the mustard and cranberries allowing to cool slightly.
Mix the prepared vegetables and chicken into sauce and pour into prepared pie plate.
Cover with remaining pie crust.
Bake in a 350 degree oven for 45 - 60 minutes.
Comeback Sauce


Ingredients:
mayonnaise, ketchup, chili sauce, Dijon mustard, garlic powder, Worcestershire sauce, Tabasco sauce, olive oil, lemon

Directions:
"Mix all the ingredients and store in refrigerator overnight."
Supa-Dupa Egg Sandwich
Category: main-dish
By Oscar Scheepstra

Easy, good tasting, kind of wet.  Delicious!

Ingredients:
¼ pound extra lean ground beef
2 (1 ounce) slices bread
ketchup
mayonnaise
1  egg
2 slices mozzarella cheese
2 slices ham
1 slice fresh tomato

Directions:
Place a frying pan over medium heat.  Form the ground beef into a patty and cook to desired doneness.  Fry egg in a small, lightly oiled pan over medium heat.  Flip the egg over and cover with cheese.  Cook until the yolk has hardened and the cheese has melted. Spread ketchup and mayonnaise onto the bread slices .  Place the egg on one of the slices of bread.  Heat the ham in the pan, and place on top of the egg.  Top with hamburger and tomato slices.  Place the other slice of bread on top, and slice in half.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 sandwich

Calories: 643.4
Fat: 32.6 g
Saturated fat: 11.8 g
Carbohydrates: 35.9 g
Sugars: 7.7 g
Dietary fiber: 1.7 g
Protein: 50 g
Cholesterol: 301.3 mg
Sodium: 1119.6 mg
Warm Mushroom, Pancetta and Fetta Salad


Ingredients:
olive oil, pancetta, button mushrooms, garlic cloves, fresh thyme leave, sea salt, cracked pepper, lemon juice, feta

Directions:
Use 2 teaspoons of the olive oil in a medium heat frypan to crisp the pancetta.  Drain on absorbent paper.
In a bowl mix the remaining oil, mushrooms, thyme, garlic, salt and pepper and toss to coat.  Fry up the mushroom mix in a medium heat pan for 5 minutes, occasionally stirring.  Add the lemon juice and cook for a further minute.
Crumble the pancetta and fetta into a large bowl and toss through the salad leaves and mushroom mix.  Serve and enjoy!
Brandy and Spice Peach Preserves - Lisa Sizemore


Ingredients:
sugar, cinnamon sticks, nutmeg, whole cloves, whole allspice, lemon, zest of, brandy

Directions:
In large heavy pot, combine peaches and sugar.
Place all spices in cheesecloth and drop into pot with peaches.
Add lemon peel and brandy.
Simmer, stirring occasionally, until fruit becomes transparent, approximately 1 and 1/2 hours.
Skim foam from top as needed.
Discard spices; ladle fruit into hot sterilized jars and seal at once.
Simmer jars for 10 minutes in water bath.
Mini Black Bean Tostadas


Ingredients:
tortilla chips, black beans, chunky salsa, cheddar cheese

Directions:
Arrange the tortilla chips in a single layer on a serving platter., Drain beans and put a few on each chip., Top with small spoonful on salsa and put some cheese on it.
Crock Pot Chicken Noodle Soup - Dairy Free


Ingredients:
chicken, water, salt, Accent seasoning, pepper, leeks, onion, carrot, celery, parsley, marjoram, basil, bay leaf

Directions:
Place all ingredients except noodles in the Crock Pot.
Cover and cook on low for 5 to 6 hours.
Remove chicken and bay leaf from pot; take meat from bones, dice, and return to broth, and add the noodles.
Cook another hour or until noodles are done (about 1/2 hour on high].
Vegetarian Ftira


Ingredients:
bread flour, salt, sugar, olive oil, warm water, tomatoes, garlic cloves, green olives, button mushrooms, sweet bell peppers, fresh mozzarella cheese, dried oregano, dried basil, coarse salt, black pepper, semolina, cornmeal

Directions:
To prepare the dough, place all the dry ingredients in a bowl and mix.  In a separate bowl, mix together the water and 6 tbsp oil and add to the dry ingredients.  When the dough comes together and is soft, knead for 10 minutes until smooth.  Cover and let the dough rise in a warm place for three hours.  Place the risen dough in the refrigerator overnight.
When ready to make the ftira, divide the dough into four equal portions. Preheat oven to 400°F  Roll out each dough portion on a floured surface into the shape of a rectangle the size of a small baking tray.  Add some olive oil to the tray bottom and spread it around.  Sprinkle the semolina on the tray and add the dough to the tray stretching it into shape.
For each of the four ftira, brush some olive oil onto the dough and sprinkle on a clove of minced garlic.  Lay out the tomato slices on top of the garlic.  Scatter the olive slices around the tomato slices.  Sprinkle some salt and pepper on the tomatoes.
Saute or roast the mushroom and sweet pepper slices until they are carmelized.  Scatter them on top of tomato slices.  Top the vegetables with slices of mozzarella cheese.  Finally, spinkle the ried oregano and basil over all.  Bake for 15 - 20 minutes, or until the edges of dough are golden brown and the cheese is melted and bubbly.
Remove from the oven, let rest five minutes, slice and serve.
Swiss Breakfast Parfait


Ingredients:
old fashioned oats, vanilla yogurt, fresh strawberries, blueberries

Directions:
In medium bowl, combine oats, yogurt, pineapple, and almonds. Mix well., Cover, refrigerate overnight or up to 3 days., To serve, layer oat mixture and berries in parfait glasses., Garnish with additional sliced almonds.
Potato Salad Supreme


Ingredients:
white potatoes, celery ribs, carrots, garlic cloves, olive oil, green zucchini, yellow zucchini, pickle, mustard, mayonnaise, salt, pepper, hard-boiled eggs, paprika

Directions:
"Hard boil eggs and place in cold water prior to removing shells. Peel cut and boil potatoes for 15 minutes or until done. Drain and let cool. Dice celery, shred carrots and slice garlic very thin. Saute for three minutes, add pepper, saute 2 minutes more. Cool. Cut zucchini in half lengthwise and slice into 1/4 inch thick pieces. Chop pickles and toss in large bowl with all vegetables. In small bowl combine mustard, mayo, dressing and seasoning. Toss with vegetables coating completely. Peel and slice eggs. Transfer salad to serving dish, arrange eggs on top and sprinkle with paprika. Enjoy!"
Ridiculous Chocolate Chip Cookies


Ingredients:
butter, granulated sugar, brown sugar, eggs, vanilla extract, flour, salt, baking powder, baking soda, chocolate chips

Directions:
Preheat oven to 350.
In a large bowl, mix butter, sugar, brown sugar, eggs, and vanilla until light and fluffy.
Sift together flour, baking soda, baking powder, and salt in a separate bowl.
Slowly mix flour mixture in to butter/sugar mixture.
Stir in chocolate chips.  (You can use any kind of chocolate chips or small candy -- toffee bits are especially good if you refrigerate the dough for an hour or so before baking].
Place rounded spoonfulls of dough on a cookie sheet 2 inches apart.
Bake for 10-12 minutes or until edges are golden brown.
Tia's Favorite Toast


Ingredients:
water, cheese, egg, butter

Directions:
Put water in hot skillet., Add cheese and stir until melted., Add beaten egg and'scramble' until creamy and lightly set., Spread on warm toast.
Creamy Chickpea Curry


Ingredients:
chickpeas, tomatoes, coconut milk, peanut butter, curry powder, powdered ginger, cumin seed, red pepper flakes, onion, garlic cloves, butter, raisins

Directions:
Saute onions and garlic in butter until tender.
Add ginger, curry powder, cumin seeds and red pepper flakes and cook until the spice mixture coats the onions and the garlic.
Add the chickpeas and the tomatoes, let simmer uncovered on medium-low heat for 15 minutes or until most of the juices are cooked off.
Gradually pour coconut milk into the mixture, continue simmering for an additional 5 minutes.
Stir in peanut butter, cover and cook on low heat for 25 minutes.
Add raisins, stir and let them warm through for 5 minutes.
Serve over rice.
Multi-Fruit Smoothie


Ingredients:
strawberries, blackberries, sugar

Directions:
Blend the ice and grape juice together in the blender.  Blend until ice is smooth.
Cut the seed out of the peach and put it into the blender and blend for 10 seconds on high.
Cut the tops off of the strawberries, place into blender and blend for 10 seconds on high.
Put all the blackberries into the blender and blend for 10 seconds on high.
Add 1 tablespoon of sugar and blend until all ingredients are mixed well.
Enjoy!
Freeze what is left over.
Coconut Cream Pie


Ingredients:
flour, salt, shortening, butter, cold water, milk, sugar, artificial sweetener, cornstarch, flour, butter, vanilla, sweetened flaked coconut, vanilla, icing sugar, artificial sweetener, sweetened flaked coconut

Directions:
Butter pie plate, set aside.
In a med size bowl combine flour and salt, sift.
Add shortening and butter.
With a pastry blender mix until mixture resembles coarse meal.
Adding 1 Tbsp at a time gradually add ice cold water, stirring until dough forms a ball.
Pour dough onto a piece of plastic wrap, form a disc.
Cover with another piece of plastic wrap, roll out to approx 1/8 inch thick.
Remove top plastic and roll dough onto rolling pin with bottom plastic.
Transfer to prepared pie plate, unrolling so that plastic is on top, using plastic mold dough to pie plate, remove plastic but save.
Trim dough to 1 inch all around pie plate. Tuck under and using forefinger and thumb of left hand and forefinger of right pinch edge of crust for a decorative look, cover with plastic and place in fridge for 30 minutes.
Preheat oven to 375.
Blind bake your crust filling 2/3 full with rice or bakers weights for 20 min, remove from oven and remove weights from shell. Using a fork prick bottom of crust and return to bake for an additional 15 - 20 minutes or until golden.
Remove from oven and set aside to cool.
In a med saucepan combine milk, sugar, cornstarch and flour. Over med-high heat stirring occasionally until bubbles form around edge of saucepan and steam is coming off milk mix.
Mix a  1/4 c of hot milk mix into your egg yolks to temper them, return egg mix back into hot milk mix and return to heat and stir constantly until mixture thickens.
Once thickened stir in butter and vanilla and pour through a strainer, stir in coconut and cover with plastic making sure that plastic is in contact with the custard, place in fridge to cool completely for 2 hours.
Prepare whipping cream whipping until forms stiff peaks, fold into your custard.
Pour custard into prebaked pie shell.
Place a glass/metal bowl and whisk/beaters in freezer for 15 minute.
Pour 1 1/2 c whipping cream in chilled bowl and whisk until foamy.
Add vanilla and icing sugar or sweetener 1 Tbsp at a time whisking well between each additional until forms nice stiff peaks.
Transfer to piping bag, use with the biggest tip and decorate your pie.
Preheat oven to 375.
Pour 1/4 c sweetened flaked coconut on a baking sheet and place in oven for approx 5 - 8 minutes mixing so as not to burn coconut.
Sprinkle on top of your pie, serve.
Rhubarb Oatmeal Muffins


Ingredients:
quick-cooking oatmeal, all-purpose flour, salt, baking powder, cinnamon, nutmeg, brown sugar, sour cream, egg, vanilla, rhubarb, turbinado sugar

Directions:
Preheat the oven to 375 degrees F.
Mix the oatmeal, flour, salt, baking powder, cinnamon, and nutmeg well in a large bowl.
Mix the brown sugar, sour cream, egg, oil, and vanilla well in a medium bowl.
Pour the wet into the dry and fold until about halfway mixed.
Add the rhubarb and fold until just combined.
Portion into a greased muffin tin and sprinkle the tops with the sugar.
Bake for about 20 minutes.
Cool in the pans for 10 minutes before removing to a wire rack.
Fancy Chicken Salad
Category: salad
By Chris Gaskill

I came up with this as I was trying to use things I had on hand. I have fresh dill growing on my deck, which was the chief inspiration for this upscale version of chicken salad. (I had some for dinner--delicious!)

Ingredients:
½ cup light mayonnaise
2 tablespoons cider vinegar
2 cloves crushed garlic
3 tablespoons chopped fresh dill
1 pound skinless, boneless chicken breast halves - cooked
¼ cup crumbled feta cheese
½ cup red bell pepper, chopped

Directions:
Blend mayonnaise, vinegar, garlic and dill. Refrigerate for several hours or overnight. Stir together chicken, peppers and cheese and blend with the chilled dressing. Serve!

Yields: 4 to 6 servings

Calories: 165.5
Fat: 4.4 g
Saturated fat: 1.9 g
Carbohydrates: 1.8 g
Sugars: 0.9 g
Dietary fiber: 0.4 g
Protein: 27.7 g
Cholesterol: 76.6 mg
Sodium: 143.4 mg
Easy Splenda Blueberry Cobbler


Ingredients:
Splenda sugar substitute, flour, whole wheat flour, skim milk, baking powder, salt, frozen blueberries

Directions:
Mix dry ingredients add milk, Place in sprayed 8x8 pan., Add fruit right on top, Bake 350 for 40 mins.
Vegetable Quich Cups to Go (South Beach)


Ingredients:
spinach, cheese, onion, green bell pepper

Directions:
Microwave spinach on high for 2.5 minutes., Put 12 baking cups in a muffin pan., Spray cups with non-stick cooking spray., Combine all ingredients and mix well., Spread into muffin cups evenly., Bake for 20 minutes at 350 degrees.
Melissa's Crock Pot Pot Roast


Ingredients:
potatoes, onion, pepper, salt, seasoning salt, water

Directions:
Put roast in the crock pot., Add all the ingredients., Use just enough water to cover vegetables and roast. Stir and cover., Cook for 6 hours on low. Return and enjoy.
Onion and Chive Biscuits and Gravy


Ingredients:
flour, butter, milk, baking powder, salt, garlic powder, chives, bacon grease, ground beef, flour, milk

Directions:
Biscuit Steps:
Preheat oven to 400 degrees.
In large mixing bowl put 4 cups flour, baking powder, salt, onion, garlic and chives, mix 1 cup softened butter well for 3-4 minutes with dough hook scrapping sides.
Turn off mixer and put in milk.  Turn on low and blend for about 1-2 minutes.  Mixture will be like thick glue and chunky.  Milk should be mixed well with no dry ingredients unmixed.  You may have to fold it a little more to get the bottom and sides mixed in as well.
Place 1/2 cup scoops on baking sheet and bake for 7-8 minutes until golden brown.
.
Gravy Steps:
In large skillet put in 2 tbsp bacon grease and turn on medium high.
Brown the ground hamburger.
Sprinkle flour over all the meat evenly and stir to combine.
Add 2 cups of milk and mix well.
Cook for about 5-7 minutes stirring occassionall and reduce heat to simmer for another 5-7 minutes stirring occassionally until gravy thickens.
Remove from heat and pour into gravy bowl and serve hot.
Umami Chicken Marsala


Ingredients:
boneless skinless chicken breast, mushroom, flour, olive oil, garlic cloves, sweet marsala wine, tomato sauce, oregano

Directions:
Slice chicken into thin pieces, dredge in flour, salt and pepper., Heat olive oil on medium heat and saute garlic., Add chicken and quickly saute until brown, remove., Turn heat to high and deglaze pan with wine., Reduce heat to medium, cook 2-3 minutes to remove alcohol., Stir in tomato sauce and oregano, season to taste with salt and pepper., Add mushrooms., Cook 2-3 minutes until mixture bubbles., Return chicken to pan and cook for 4 minutes., Serve over buttered pasta.
Mushroom and Leek Soup
Category: soups-stews-and-chili
By Ruth

A rich, easy soup, using just a few ingredients.  If you can't find leeks, just use green onions.

Ingredients:
4 ounces fresh mushrooms, sliced
1 cup sliced leeks
2 tablespoons margarine
2 tablespoons olive oil
½ cup dry sherry
3 (10.5 ounce) cans condensed beef broth
3 ¾ cups water
½ teaspoon ground black pepper
½ cup uncooked orzo pasta

Directions:
In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half. Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 182.3
Fat: 8.4 g
Saturated fat: 1.3 g
Carbohydrates: 19.6 g
Sugars: 1.7 g
Dietary fiber: 1 g
Protein: 6.7 g
Cholesterol: 5.9 mg
Sodium: 1232.8 mg
Lasagna Lite


Ingredients:
onion, stewed tomatoes, tomato paste, parsley, oregano, basil, parmesan cheese, dry lasagna noodles, cottage cheese, mozzarella cheese

Directions:
Brown meat and onion., Add all ingredients through parmesan., In sprayed 9x13 baking dish, layer as follows:, 1/2 of the sauce., 5 noodles., all the cottage cheese., remaining 5 noodles., remaining sauce., Top with Mozzarella cheese., Cover with foil and bake at 350 for 1 hour., Uncover and bake 15 minutes longer., Let stand 15 minutes before cutting.
Chicken Tinga


Ingredients:
onions, tomato sauce, water

Directions:
Cook onions in hot oil in large skillet on medium heat until tender.
Stir in Seasoning Mix, tomato sauce and water. Bring to boil. Stir in chicken. Reduce heat to low; simmer, uncovered, 10 minutes, stirring occasionally.
Serve chicken on tostada shells with Mexican crema or sour cream and shredded lettuce, if desired.
Maple Tofu Pudding


Ingredients:
soft tofu, maple syrup, salt, vanilla extract, walnuts, black walnut

Directions:
Drain the tofu and cut it into small pieces.
Place the pieces in a blender.
Add the oil, maple syrup, salt and vanilla.  Put the lid on the blender.
Process the mixture for a minute or two, or until the pudding is quite smooth.
If necessary, turn off the blender, and scrape down the sides of the blender jar.
Then put the lid back on and process some more.
When the mixture is smooth, turn it into 4 small, resealable, half-cup containers.
Chill until serving time, or serve right away if desired.
If you like, you can sprinkle a tablespoon of finely chopped walnuts on top of each serving of pudding.
I prefer black walnuts, but any type will do.
Root Beer Barbecue Sauce


Ingredients:
ketchup, fresh lemon juice, Worcestershire sauce, dark brown sugar, light molasses, liquid smoke, lemon zest, ginger powder, onion powder, garlic powder

Directions:
If you are adding in onion and garlic, then saute first in a couple tablespoons oil in a heavy saucepan for about 5 minutes until soft.
Add in the remaining ingredients, except salt and pepper; bring to a boil, stirring occasionally.
Reduce heat to medium-low and simmer for about 25-30 minutes.
Season with salt and pepper to taste.
Cool to room temperature, cover then chill overnight or tightly covered for up to 2 weeks.
Jen's Soup


Ingredients:
red onion, olive oil, celery, garlic, chicken broth, vegetable broth, small shell pasta, white beans, carrot, frozen green peas, parmesan cheese

Directions:
In a 6-8 quart pot, saute onion, garlic and celery in oil 5-8 minutes.
Add broth and bring to a boil.
Stir in pasta and beans, cover and simmer until pasta is al dente, 5-7 minutes.
Add carrots and peas, bring to a boil.
Reduce to simmer and let cook just until peas are warmed through.
Serve with extra red onion and parmesan to sprinkle on top (optional].