xiaoxl/recipe_data huggingface dataset:
Heavyrider Seafood Gumbo


Ingredients:
celery, bell pepper, okra, mirliton, garlic cloves, shrimp, lump crabmeat, cod fish fillet, stewed tomatoes, parboiled rice, cayenne pepper, salt, pepper, gumbo file, bay leaves, thyme

Directions:
Cut and put in mixing bowl: Okra, Onion, Bell pepper, Celery, and onion tops (keep about half from the green end for garnish].
Peel chayote then cut it like an apple quarter and cored, then cut it up not too big because it will not shrink. Crush and mince 4 garlic cloves.
In a spice bowl prepare: salt, pepper, Cayenne, Thyme, but no gumbo file yet.
In a big pot put 32oz seafood stock. Bring to boil add Karys roux. Break up and stir until pretty much dissolved, add remaining seafood stock, bay leaves and spice mix.
Return to boil. Add tomatoes and vegetable mix. Maintain a low boil for 40 minutes. Stir every 3-4 minutes.
Reduce to a simmer. Stir every 5 minutes.
Cut Cod into 3/4" pieces and add to gumbo after 10 minutes  of simmering. Next add Oysters with the juice, then Crab meat and crabs. Add gumbo filè not more than a teaspoon. Don't  let it boil again after filè is added.
Simmer for another 20 minutes then remove from heat.
Allow to cool completely. Gumbo can also be refrigerated at this point.
Start rice. It takes 20-25 minutes.
Return Gumbo to heat.  Continue to simmer. When rice is ready and you are ready to eat, add shrimp and Crab claws to simmer. They will cook in about 5 or 6 minutes.
Serve over a ball of rice (my measuring cup makes them pretty good]. Add green onion tops and a generous sprinkle of gumbo filè.
Rotisserie Chicken Noodle Soup


Ingredients:
chicken, butter, celery, carrot, potato, water, thyme, poultry seasoning, fresh parsley

Directions:
Saute diced veggies in butter for 5-10 min with thyme & poultry seasoning., Add water & chicken base., Simmer 20 min until potatoes are soft., Add dry egg noodles & simmer 5-10 min more until noodles are soft., Stir in fresh parsley & serve.
Antipasto Pasta Salad
Category: salad
By Dayna

A delicious pasta, meat and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic.

Ingredients:
1 pound seashell pasta
¼ pound Genoa salami, chopped
¼ pound pepperoni sausage, chopped
½ pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1  red bell pepper, diced
1  green bell pepper, chopped
3  tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
¾ cup extra virgin olive oil
¼ cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

Directions:
Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 35 mins
Yields: 12 servings

Calories: 451
Fat: 29.1 g
Saturated fat: 8.2 g
Carbohydrates: 33.2 g
Sugars: 4.3 g
Dietary fiber: 2.8 g
Protein: 15 g
Cholesterol: 36.6 mg
Sodium: 977.5 mg
Fresh Fruit Salad With Lime Cream


Ingredients:
bananas, lime juice, fresh pineapple chunks, sugar, lime zest, kiwi fruits, fat-free mayonnaise, nonfat sour cream, ground mace

Directions:
Combine banana and 1 tablespoon lime juice in a medium bowl, toss gently.
Add pineapple, 1 tablespoon sugar and 1/2 teaspoon lime rind, toss gently.
Cut kiwifruit slices in half, add to banana mixture, toss gently.
Cover and chill up to 8 hours.
Combine mayonnaise and sour cream, add the remaining 2 tablespoons lime juice, 1 tablespoon sugar, 1/2 teaspoon of lemon rind, and mace, stirring well.
To serve, spoon 1/2 cup fruit mixture into each of 8 individual serving bowls, top with 1 1/2 tablespoons sour cream mixture.
Plain Potato Soup
Category: soups-stews-and-chili
By Rosemary

Very basic, very simple soup. Potatoes are boiled, then mashed. Evaporated milk is blended in and some salt and white pepper is used to season the soup. Serve hot, or you can reheat in a microwave or double boiler.

Ingredients:
4  potatoes, peeled and cubed
water to cover
2 (12 fluid ounce) cans evaporated milk
4 tablespoons unsalted butter
salt and pepper to taste

Directions:
Place the potatoes in a large pot over high heat. Add water to cover, about 1 inch over the potatoes. Boil for about 10 to 15 minutes, or until potatoes are tender. Do not drain. Reduce heat to low and pour in the evaporated milk and the butter. Mash the potatoes in the pot with a potato masher. Season with salt and white pepper to taste.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 519.1
Fat: 26 g
Saturated fat: 16 g
Carbohydrates: 56.2 g
Sugars: 20.6 g
Dietary fiber: 4.7 g
Protein: 17.3 g
Cholesterol: 85.3 mg
Sodium: 214.7 mg
Hot Toddy
Category: drinks
By SWIZZLESTICKS

A great evening relaxer when you need something to help relieve that irritating cold.

Ingredients:
1 teaspoon honey
2 fluid ounces boiling water
1 ½ fluid ounces whiskey
3  whole cloves
1  cinnamon stick
1 slice lemon
1 pinch ground nutmeg

Directions:
Pour the honey, boiling water, and whiskey into a mug. Spice it with the cloves and cinnamon, and put in the slice of lemon. Let the mixture stand for 5 minutes so the flavors can mingle, then sprinkle with a pinch of nutmeg before serving.

Prep time: 5 mins
Total time: 10 mins
Yields: 1 serving

Calories: 134.9
Fat: 0.4 g
Saturated fat: 0.3 g
Carbohydrates: 8.1 g
Sugars: 6.5 g
Dietary fiber: 0.9 g
Protein: 0.2 g
Cholesterol: 0 mg
Sodium: 2.6 mg
Weeping Tiger (Thai Marinated Beef)


Ingredients:
garlic clove, coriander sprigs, green peppercorns, nam pla, light soy sauce, sugar, nam pla, lemon juice

Directions:
To make the 'weeping tiger', pound together the garlic and coriander in a pestle and mortar.
Transfer to a large mixing bowl and combine with the peppercorns, fish sauce, soy sauce and sugar. Add the steak to the bowl and rub with the marinade. Leave in a cool place for 20 minutes.
For the chilli sauce, toast the rice in a dry wok over a low heat, until golden brown all over. Grind to a fine powder using a mortar and pestle.
Transfer the toasted rice powder to a small bowl, add the fish sauce, lemon juice, crushed chillies and sugar, stirring until the sugar has dissolved. Leave on one side.
For the steak, preheat a grill until hot, and lightly grease a grill rack. Grill the steak for 1½ - 2 minutes on each side, if you like your steak rare. Cook it for about 3-4 minutes on each side for well-cooked steak. Leave the steak to stand for a few minutes before slicing into strips.
Serve the steak with the chilli sauce and accompany with rice.
Savory Crab Stuffed Mushrooms
Category: appetizers-and-snacks
By lavaun

Baked mushroom caps filled with a deliciously cheesy crabmeat mixture.  Serve hot with lemon wedges.

Ingredients:
3 tablespoons butter, melted
24  fresh mushrooms
2 tablespoons butter
2 tablespoons minced green onions
1 teaspoon lemon juice
1 cup diced cooked crabmeat
½ cup soft bread crumbs
1  egg, beaten
½ teaspoon dried dill weed
¾ cup shredded Monterey Jack cheese, divided
¼ cup dry white wine

Directions:
Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter. Remove stems from mushrooms. Set aside caps. Finely chop stems. Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture. Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms. Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 24 mushrooms

Calories: 176.4
Fat: 11.8 g
Saturated fat: 6.9 g
Carbohydrates: 7.3 g
Sugars: 1.5 g
Dietary fiber: 0.9 g
Protein: 9.8 g
Cholesterol: 64.6 mg
Sodium: 233.3 mg
Honey Apple Grilled Cheese Sandwich


Ingredients:
muenster cheese, apples, margarine, honey

Directions:
Slice rustic roll in half.
Using one tablespoon of margarine, spread on each half of roll.
Spread one tbsp of honey each half of roll.
Using one tablespoon of honey mustard, spread on each half of roll.
Using one tablespoon of margarine, spread on the outside of each half of roll.
Put a slice of muenster cheese on the bottom half of roll, top with apple slices, put another slice of muenster cheese, and top with top half of the roll.
Put sandwich in a nonstick skillet over medium/low heat. Cook for approximately 30 seconds to a minute on one side, then flip to the other side.
The sandwich is done when the bread is browned, but not burned, and the apple/cheese is starting to caramelize.
If you want the cheese to be more melted and the sandwich to be soft, put the sandwich on a microwaveable plate in the microwave for thirty seconds.
Enjoy with chips and carrot sticks.
Potato Kugel


Ingredients:
baking potatoes, eggs, onion, flour, matzo meal, margarine, chicken fat, salt, pepper, butter, chicken fat

Directions:
Grate the potatoes and onion, drain well.
Combine in a bowl with eggs,  flour, melted butter, salt, and pepper.
Mix well.    Place 2 tbsps. butter in a 1 1/2 quart baking dish.  Melt in oven or microwave.  Tilt dish to coat evenly. Pour potato mixture into dish and spread evenly.
Bake at 400 degrees uncovered for 15 minutes.  Reduce oven temperature to 375 degrees and continue baking for 45 more minutes or until set and lightly browned.
Summer Salad With Broad Beans, Sweet Pomegranate & Quinoa


Ingredients:
quinoa, radishes, broad beans, peas, peas, tomatoes, spring onions, pomegranate, lemon, maple syrup

Directions:
Cook quinoa in the small sauce pan for approx 20 minutes, then drain and set aside.
Remove the broad beans from the pods and boil in the small saucepan for approximately 5 minutes. Using the same saucepan cook the sugarsnap peas for 2-3 minutes.
In the large serving bowl combine quinoa, lamb lettuce, chopped radish & spring onion, halves of tomatoes, broad beans and garden peas (removed rom the pods].
Mix the summer salad with maple syrup and fresh lemon juice. Top it with the pomegranate.
Serve the summer salad with cold sparkling water or freshly made lemonade.
Creamy Iced Coffee


Ingredients:
brewed coffee, sweetened condensed milk, half-and-half cream

Directions:
In a medium bowl combine the coffee with sweetened condensed milk., Whisk in the half and half cream until well blended., Divide into 2 large ice-filled glasses., Top with whipped cream., Enjoy!
Elegant Corn


Ingredients:
whole kernel corn, celery, onion, cheddar cheese, salt, eggs, butter, paprika, milk

Directions:
Combine all ingredients., Pour into a vegetable oil sprayed casserole dish., Bake at 350* for 50 minutes.
Golden Cornbread


Ingredients:
flour, cornmeal, sugar, baking powder, salt, egg, milk

Directions:
Preheat oven to 425°F.
Grease 8x8-inch baking pan.
In a large bowl combine all dry ingredients.
In a small bowl combine egg, milk, and oil.
Pour egg mixture into dry mixture and stir till it is moistened.  Do not overmix.
Pour batter into pan and spread evenly.
Bake 25 minutes or until golden.
Raspberry Granita


Ingredients:
fresh raspberry, lemon, sugar, water, mint leaf

Directions:
Combine sugar and water and bring to the boil., Simmer 5 minutes to make a syrup., Allow to cool., Combine berry puree with lemon juice and syrup., Place in a metal bowl or tray., Freeze till set.
Pomegranate Stew with Chicken (Khoresh Fesenjan)
Category: soups-stews-and-chili
By Sepi

Chicken, onions, finely processed walnuts, and pomegranate juice are simmered to perfection. The sauce should be as thick as a good chili. Serve with saffron steamed basmati rice. Enjoy! If you prefer, substitute angelica powder for cardamom; instead of pomegranate juice, you can substitute 1/2 cup pomegranate paste diluted in 2 cups water.

Ingredients:
2 tablespoons olive oil
1 ½ pounds chicken legs, cut up
1  white onion, thinly sliced
½ pound walnuts, toasted and finely ground in a food processor
1 teaspoon salt
4 cups pomegranate juice
½ teaspoon cardamom  (Optional)
2 tablespoons sugar  (Optional)

Directions:
Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.

Prep time: 15 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 45 mins
Yields: 6 servings

Calories: 784.7
Fat: 39 g
Saturated fat: 5.7 g
Carbohydrates: 95.4 g
Sugars: 82.5 g
Dietary fiber: 2.9 g
Protein: 24.4 g
Cholesterol: 63.8 mg
Sodium: 444.7 mg
Aunt Bernice's Cornbread


Ingredients:
cornmeal, all-purpose flour, buttermilk, sugar, egg, baking powder, baking soda, salt, shortening

Directions:
Preheat oven to 400°F.
Combine all ingredients except for 2 tablespoons of shortening; Mix well.
In an iron skillet, place 2 tablespoons shortening.
Place skillet in oven for a few minutes, until shortening is melted.
Remove skillet from oven and pour cornbread batter on top of melted shortening.
(Don't mix] Bake for 25 minutes, or until top is golden brown.
~NOTE~If you don’t have an iron skillet, you may use a 8-inch round cake pan, using the same directions.
Maryland Crab Cakes, the Real Deal


Ingredients:
parsley flakes, dry mustard, mayonnaise, eggs, Worcestershire sauce

Directions:
Mix first 6 ingredients in a large bowl.
CAREFULLY fold in crabmeat by hand into well blended ingredients, so as not to break up crab lumps.
Add bread crumbs and, using hands, blend all ingredients -- still taking care to not break up lumps.
Carefully form into 10 slightly flattened cakes.
Refrigerate cakes several hours or overnight.
Prepare by either frying in olive oil or butter, or broiling.
Note:  Frying in electric skillet in a little olive oil and butter for several minutes per side works very well for me.
Wild Rice Quinoa Garden Salad


Ingredients:
water, wild rice, quinoa, green onion, red bell pepper, cucumber, olive oil, Dijon mustard, salt, dried thyme, dried rosemary, fresh ground black pepper, garlic cloves

Directions:
Combine 1 cup water and wild rice in a medium saucepan; bring to a boil.
Cover, reduce heat, and simmer for 1 hour or until the rice is tender and the liquid is absorbed.
Combine 2 cups water and quinoa in a medium saucepan/ bring to a boil.
Cover, reduce heat and simmer 20 minute or until liquid is absorbed.
Remove from heat; fluff with a fork.
Place quinoa and wild rice in a large bowl.
Stir in green onions, bell pepper and cucumber.
Combine oil and remaining ingredients in a small bowl, stirring with a whisk.
Drizzle over quinoa mixture; toss gently to coat. Cover and chill at least 2 hours.
Pecan Squares


Ingredients:
unbleached all-purpose flour, salted butter, granulated sugar, salted butter, dark brown sugar, honey, pure maple syrup, heavy cream, pecans

Directions:
Position an oven rack in the center of the oven and preheat oven to 350 degrees.  Butter a 13x9-inch baking pan.  Line the bottom and the 2 short ends with a 20-inch-long piece of aluminum foil, pleating the foil to fit and let the excess foil hang over the ends.  Lightly butter the foil.
To make the shortbread layer:  In a medium bowl, mix the flour, butter and sugar with an electric mixer set on low speed just until combined and crumbly.  Do not mix into a dough; it should remain crumbly.  Press firmly and evenly into the prepared pan.  Bake until golden brown, about 30 minutes.  Remove from the oven and let stand on a wire cooling rack.  Leave the oven on.
To make the topping:  In a medium saucepan, bring the butter, brown sugar, honey, maple syrup and heavy cream to a boil, stirring until the butter melts.  Boil for 2 minutes.  Remove from the heat and stir in the pecans.  Pour and spread the pecan mixture over the crust.
Return to the oven and bake until the pecan mixture is bubbling and golden brown around the edges, about 30 minutes.  Let cool completely in the pan on a wire cooling rack.
Run a dinner knife around the edges of the shortbread to release it.  Lift up the foil "handles" and remove the shortbread from the pan.  Using a long sharp knife, cut into 24 rectangles.
Cheery Cherry Muffins


Ingredients:
sweet unsalted butter, sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, half-and-half cream

Directions:
While cherries are still frozen, cut them into halves, then set aside to thaw and drain in a mesh colander over a bowl.
Cream butter and sugar using an electric mixer.
Add eggs, almond extract, and vanilla and beat well.
Crush 1/2 cup of the thawed cherries with a fork; add the mashed cherries to the batter.
Mix flour, baking powder, and salt in a separate bowl.
Fold half of the flour mixture into the butter mixture using a spatula; do not overmix.
Add half of the cream or milk, mixing just enough to combine.
Add remaining flour, then remaining milk; again avoid overmixing.
Fold in the remaining cherry halves.
Fill 12 paper-lined muffin tins with batter.
If desired, you may sprinkle the muffins with some extra sugar.
Bake in a preheated 375 F oven until golden brown, about 20-30 minutes.
Marks Twice Baked Potatoes


Ingredients:
baking potatoes, cottage cheese, celery rib, butter, salt, sharp cheddar cheese, onion, parmesan cheese, crisp bacon, black pepper, paprika

Directions:
Bake potatoes until slightly softened or microwave 12 minutes.
Slice in two lengthwise. Mix shredded cheese and remaining   ingredients together in a mixing bowl, reserving 1 tablespoon of   Parmesan and the paprika.
Scoop out potatoes and put hot scoops in   with cheese mixture. Cut in well with a knife until well blended.
Fill potato shells with mixture, top with remaining Parmesan and   paprika.
Place in a well greased casserole dish and bake at 350 for   30 minutes or until browned.
MMMMM  MMMMM----- Recipe via Meal-Master (tm] v8.06
Heavenshire Cream


Ingredients:
heavy whipping cream, cream cheese, confectioners' sugar, sour cream

Directions:
"In a medium, metal mixing bowl, beat whipped cream until stiff peaks form. In a separate bowl, beat cream cheese until smooth. Add sugar, and sour cream and beat until smooth and fluffy. Fold in whipped cream. Refrigerate until serving time."
Breakfast Sandwiches With Maple Sausage, Egg & Cheese


Ingredients:
unsalted butter, olive oil, eggs, cracked black pepper, American cheese, ketchup, ground pork, maple syrup, fresh sage, salt, fennel seed, crushed red pepper flakes

Directions:
Preheat the oven to 350 degrees F.
Brush the inside of each roll with the melted butter and toast in the oven until slightly crispy and golden brown, 5 to 6 minutes. Remove from the oven and set aside until you are ready to build your sandwich. Heat the olive oil in a cast-iron or nonstick skillet over medium heat. Brown the sausage patties for 3 to 4 minutes per side. Once they are browned and cooked through, remove the patties to a paper towel-lined plate.
In the sausage drippings, add the remaining tablespoon of butter and crack 4 eggs into the skillet. Sprinkle the eggs with salt and pepper and cook them to your desired doneness. For this I prefer a fried egg, cooking 2 minutes per side, but you can do whatever you like best.
Once the egg is cooked to your liking, top each egg with a slice of American cheese. Place a lid over the skillet to melt the cheese.
To assemble a sandwich, place a sausage patty on the bottom half of the toasted roll and top with the egg and cheese. Have it plain or dressed with the condiments you prefer. I like to eat mine with ketchup and a little hot sauce!
Homemade Maple Sausage:
In a large bowl mix the pork, maple syrup, sage, salt, fennel seeds, garlic, onion and red pepper. Cook the sausage however you like - make patties and sear or crumble and cook in a skillet like hash.
Cook's Note:
You can use all different types of meats and spices to make the sausage your own! Make sure you form the sausage patties in the same size and shape of the bread you are using, that way every bite you take of the sandwich has every component it.
Blue Cheese Buttermilk Creamy Dressing


Ingredients:
buttermilk, sour cream, nonfat sour cream, garlic cloves, sugar, sweet Hungarian paprika, salt, blue cheese

Directions:
In a food processor or heavy-duty blender, combine buttermilk, sour cream, garlic, sugar, paprika, and salt. Blend until smooth. Add blue cheese, and pulse quickly once or twice. Do not blend. You want small chunks of blue cheese.
Refrigerate 4 hours or more before serving to let flavors blend.
Algerian Chicken Stew


Ingredients:
chicken broth, chicken bouillon cube, onion, fresh green beans, carrots, ground cumin, basil, garlic clove, bay leaves, dried parsley, salt, pepper, tomatoes, zucchini, garbanzo beans

Directions:
In a large saucepan combine broth, bouillon, chopped chicken, onion, green beans, carrots, cumin, basil, garlic, bay leaves, parsley, salt and pepper.
Bring to a boil; reduce heat, cover and cook about 8 minutes.
Add tomatoes and zucchini and cook briefly.
Add garbanzo beans and red pepper.
Cover and cook until heated through.
Serve over steaming bowls of couscous.
Salmon With Herb Dressing


Ingredients:
garlic clove, dark brown sugar, soy sauce, lemon juice, lemon peel, parsley, fresh thyme leaves, fresh rosemary leaf, extra virgin olive oil, salt, pepper, salmon fillets

Directions:
In a small bowl, combine all ingredients except for the salmon, blending well.
Put the salmon in a bowl to marinate and pour the mix over the fish, making sure to cover both sides of the fish with the dressing.
Marinate at least 1 hour before cooking.
If broiling, broil 5-6 minutes on each side, turning once.
If baking, bake at 350 degrees in a preheated oven for 15-20 minutes.