xiaoxl/recipe_data huggingface dataset:
Fresh Asparagus and Chicken Casserole
Category: pasta-and-noodles
By KMSMOKEY

Great in the spring when asparagus first comes in and you can get it fresh.

Ingredients:
1 (8 ounce) package egg noodles
1 ⅓ tablespoons olive oil
1  onion, chopped
1 cup chopped, cooked chicken meat
1  red bell pepper, chopped
2 stalks celery, chopped
1 cup chicken stock
1 ½ cups sour cream
½ teaspoon dried oregano
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
8 tablespoons grated Parmesan cheese, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish. Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water. Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano. Spread half of the chicken mixture into the prepared dish. Arrange the asparagus over the chicken, spread cooked noodles evenly over the asparagus, and top with 5 tablespoons of Parmesan cheese. Cover with the remaining chicken mixture. Sprinkle with the reserved Parmesan cheese. Bake 30 minutes in the preheated oven, until lightly brown.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 376.4
Fat: 20.1 g
Saturated fat: 9.8 g
Carbohydrates: 32.7 g
Sugars: 3.9 g
Dietary fiber: 3.6 g
Protein: 17.3 g
Cholesterol: 76.6 mg
Sodium: 322.8 mg
Apple-Pork Chop Casserole


Ingredients:
salt, pepper, boneless pork chops

Directions:
Heat oil in skillet over med-high heat.
Lightly salt and pepper pork chops.
Cook pork chops in oil until both sides are browned.
Meanwhile, prepare stuffing according to package directions.
Pour pie filling into a lightly greased 13 x 9 inch baking pan; lay pork chops on top.
Cover with stuffing.
Bake, uncovered, at 325 for 45 minutes to 1 hour, until pork chops are cooked through.
Gluten-Free Prune and Pear Squares


Ingredients:
butter, sugar, gluten free baking powder, eggs, sour cream, salt, prune, pears, vanilla, cinnamon, milk

Directions:
For dough, mix sugar, flour, powder and salt; cut in butter until crumbly.
Add eggs and sour cream; mix well and knead.
Divide dough into two equal portions and roll out one portion and put in a greased 9"x11" cake pan.
For filling, mix together all ingredients.
Spread filling evenly over dough.
Roll out remaining dough and cover filling with it.
For topping, brush top crust with milk and sprinkle with cinnamon sugar.
Bake in a preheated 350* oven for about 30 minutes.
Enjoy!
Absolutely Divine Devil's Food Cake


Ingredients:
beets, unsalted butter, golden brown sugar, eggs, vanilla, all-purpose flour, baking soda, salt, buttermilk, vanilla

Directions:
Cake:
Preheat oven 350 degrees Fahrenheit.  Grease bottom and sides of 2 (9 x 1 1/2" or 9 x 2"] round layer-cake pans. Dust with flour and shake out excess.  Melt chocolate in double boiler over simmering water.  Set aside to cool slightly.  Drain beet juice into a small bowl.  Place beets on a cutting board and chop into very small pieces.  Add to beet juice and set aside.
Beat butter, sugar, eggs and vanilla in a large bowl with an electric mixer on high speed until very fluffy, about 5 minutes, scraping sides occasionally.  Reduce speed to low and beat in melted chocolate.
Stir together flour, baking soda and salt in a medium-size bowl.  With mixer on low speed, alternately beat flour in fourths and buttermilk in thirds into chocolate mixture, beginning and ending with flour.  Mix until incorporated, about 1 minute.  Add beets and juice and mix on medium speed until blended, about 1 minute.  The batter will be thin and you will see pieces of beets.
Divide the batter equally between the 2 prepared pans.  Bake in the 350 degrees oven for 30 - 35 minutes or until cake tester inserted in center comes out clean and top of cake springs back when lightly pressed with fingertips.  DO NOT over bake or cake will be dry.  Cool cakes in pans on wire racks for 10 minutes and then invert onto racks.
NOTE:  If desired, cake layers may be wrapped in foil and kept at room temperature overnight, or they may be frozen.  Defrost wrapped cake at room temperature before frosting.
Frosting:
Heat cream in a medium-size saucepan just until it comes to a boil.  Remove from heat and add chocolate and vanilla, stirring until mixture is smooth and chocolate is melted.  Transfer mixture into a plastic or glass bowl (metal causes the sides to get too cold and set up too quickly.]  Refrigerate, stirring every 10 minutes until mixture is as thick as pudding, about 50 - 60 minutes.  At this point the frosting will begin to set up very quickly.  Leave in refrigerator and stir every 5 minutes until frosting is a thick as fudge, about 15 more minutes.  Alternatively, the frosting may be placed over ice water and stirred constantly until spreading consistency.  If it begins to get too thick, immediately remove it from the water.
To assemble the cake, (make sure cake has cooled and has reached room temperature] place one cake layer top-side down on serving platter.  Spread with a third of the frosting and top with second layer, bottom-side up.  Spread remaining frosting over top and sides.  Let stand at room temperature for frosting to set.
NOTE:  The frosted cake may be held at room temperature, uncovered, overnight or refrigerated up to 2 days.  Bring to room temperature before serving.
Colorful Sauteed Vegetables


Ingredients:
olive oil, carrot, leek, onion, fresh garlic, dried oregano, dried thyme, kale, swiss chard, parmesan cheese

Directions:
Prepare veggies and heat a large pan over medium high heat.
Add veggies (except garlic & greens] to pan and saute, stirring occasionally, until crisp tender, about 5-7 minutes.
Add garlic, oregano and thyme and saute, while stirring, for another minute.
Add kale and chard, covering with lid, and saute until just wilted, stirring occasionally, another 2-3 minutes.
Add salt and pepper to taste and sprinkle individual servings with Parmesan cheese, if desired.
Bolognese Stuffed Bell Peppers
Category: world-cuisine
By KASM75

This Bolognese filling is spicy, meaty, and creamy. If you're in a hurry you can serve it over pasta instead of filling the peppers; just omit the rice or orzo.

Ingredients:
½ cup cooked rice
2 tablespoons olive oil, divided
⅛ cup minced carrots
⅛ cup celery
6  bell peppers (any color) stems and seeds removed, cut in half lengthwise
½ pound ground beef
¼ pound pancetta or lightly smoked bacon, diced
1 ½ cups prepared marinara sauce
¼ cup red wine
½ teaspoon red pepper flakes
⅓ cup heavy cream
½ cup grated Parmesan cheese, divided

Directions:
Preheat oven to 375 degrees F (190 degrees C). Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the carrots and celery; cook and stir until the vegetables are tender, about 5 minutes. Stir in ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed. Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese. Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.

Prep time: 30 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 310.2
Fat: 20.4 g
Saturated fat: 7.7 g
Carbohydrates: 17.2 g
Sugars: 6.3 g
Dietary fiber: 3.1 g
Protein: 13.7 g
Cholesterol: 53.6 mg
Sodium: 511.2 mg
The Best Apple Pie Ever
Category: desserts
By Laura

A perfect blend of unique flavors comes together to make this amazing apple pie. I just came up with it one day when I couldn't find an apple pie recipe that was appealing.

Ingredients:
¼ cup white sugar
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1  pastry for a 9-inch double crust pie
5  apples, peeled, cored, and sliced
2 tablespoons maple syrup
2 teaspoons vanilla extract

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Stir together the sugar, cinnamon, and nutmeg in a small bowl; set aside. Press one of the pastries into the bottom of a 9-inch pie pan; reserve the crust. Toss the apples with maple syrup and vanilla extract. Spread 1/3 of the apples into the pie pan and sprinkle with the sugar mixture. Repeat the layers with the remaining apples and sugar. Cover the pie with the top crust and pinch the edges to seal. Bake in the preheated oven until the crust is golden brown, 30 to 35 minutes. Allow to cool before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 1 9-inch pie

Calories: 314.7
Fat: 15.2 g
Saturated fat: 3.8 g
Carbohydrates: 42.6 g
Sugars: 18.5 g
Dietary fiber: 4 g
Protein: 3 g
Sodium: 235.3 mg
Carne Rellenos


Ingredients:
whole green chilies, cream cheese, salsa verde

Directions:
Slit whole chilies open on one side with sharp knife; stuff with slices of cream cheese.
Open steak flat on a sheet of waxed paper.  Score steak and turn over.  Lay stuffed chilies across unscored side of steak.  Roll up and tie with kitchen string.
Place steak in crock-pot slow cooker.  Pour salsa verde over steak.  Cover and cook on low 6 to 8 hours or on high 3 to 4 hours or until meat is fork tender.
Remove steak and cut into 6 pieces.  Serve with sauce from crock-pot.
Mom's Crock Pot Chili


Ingredients:
ground beef, red kidney beans, sugar, salt, green pepper, whole tomatoes, chili powder, water

Directions:
Cook ground beef and onion, then drain. Meanwhile, mix chili powder and water to make a paste.
Return beef to skillet and cook with the chili powder mixture 5-10 minutes.
Liquefy tomatoes in blender or food processor and add to crock pot.
Add green peppers, salt, sugar, beans, and hot sauce to crock pot; stir. Then add ground beef and stir.
Cook on high 3 hours or low 5-6 hours until beans are tender.
Banana Oatmeal Muffins


Ingredients:
all-purpose flour, rolled oats, sugar, baking powder, baking soda, salt, eggs, milk, bananas

Directions:
Preheat over to 400 degrees F (200 C].
In a large bowl measure the first 6 ingredients. Stir to mix. Make a well in the centre.
In a small bowl beat eggs until frothy. Mix in cooking oil, milk and bananas. Pour into well. Stir just to moisten (overmixing will make muffins tough]. Batter will be lumpy.
Fill greased muffin cups 3/4 full. Bake 20-25 minutes.
Yellow Squash With Basil


Ingredients:
olive oil, garlic, water, salt, black pepper, basil

Directions:
Heat oil in skillet over medium-high heat.
Saute squash until browned, about 5 minutes.
Add garlic; saute 1 minute.
Add water, salt and pepper.
Simmer until squash is tender, 6-7 minutes.
Stir in basil.
Italian Steak Sandwiches


Ingredients:
beef, fresh mushrooms, onion, provolone cheese, olive oil, mayonnaise, lettuce, tomatoes

Directions:
With a small amount of olive oil heated on medium high, saute mushrooms and onions until soft.  Stir in peppers. Place in a bowl and keep warm.
Divide shaved beef into two portions and shape generally into same shape as grinder roll.
Meanwhile toast grinder rolls.
In same skillet as mushrooms were cooked heat a little more olive oil.  Place two meat portions in hot skillet and brown.  Flip over and immediately place cheese on each meat portion.  Heat until cheese is melted.
Using spatula remove meat from skillet and place cheese side down in grinder rolls.  Top with mushroom, onion, and pepper mixture.
Can top sandwich with lettuce, tomato, mayo, etc.
Indian Dhal With Tomato and Aubergine


Ingredients:
red lentil, water, turmeric powder, aubergine, green chilies, tomatoes, garlic clove, black mustard seeds, cumin seed, chili powder, lemon, salt

Directions:
Boil the lentils with the turmeric in the water till soft. Remove from the Heat and set aside.
Heat the oil in a small pan and fry the seeds till they splutter.
Add the green chillies, eggplant, chilli powder and salt.
Fry for 30 seconds and add the tomato.
Cook till the tomato and aubergine is soft, add the lemon juice
Add the lentil mixture to the spiced vegetables, reduce the heat and cook over low heat for 5 minutes.
Serve as a side to a good curry  and enjoy.
Quick and Easy Creamy Peppercorn Gravy


Ingredients:
water, half-and-half, Dijon mustard, red wine vinegar, black peppercorns

Directions:
heat water and half and half in a sauce pan until boiling., add all remaining ingredients and whisk until thick and bubbly., Once sauce is thickened, remove from heat and let stand for 5 minutes.
Linguine With Snow Peas, Cucumber, and Peanut Sauce


Ingredients:
garlic cloves, soy sauce, peanut butter, low sodium chicken broth, lime juice, red pepper flakes, salt, linguine, snow peas, bean sprouts, scallions, cucumber, peanuts

Directions:
FOR PEANUT SAUCE: In a blender or food processor, combine the garlic, soy sauce, peanut butter, chicken broth, lime juice, red-pepper flakes, and 1/2 teaspoon of the salt. Puree until smooth.
FOR PASTA: In a large pot of boiling, salted water, cook the linguine until almost done, about 9 minutes.
TO SERVE: Stir in the snow peas and bean sprouts and cook until the vegetables and pasta are just done, about 3 minutes more. Drain and toss with the peanut sauce, the remaining 1/4 teaspoon salt, the scallions, cucumber, and 1/3 cup of the peanuts. Serve with the remaining peanuts sprinkled over the top.
VEGETABLE TIP: Though they're certainly edible, the seeds from a mature cucumber can be somewhat watery. You can simply scoop them out of a halved cucumber with a spoon and discard them--or buy an English (hothouse] cucumber, which is almost completely seedless.
Louisiana Sweet Tea


Ingredients:
tea bags, water, sugar, lemon

Directions:
fill water in coffee pot to 12 cups.
put tea bags where you would put coffee but with no filter.turn on.
meanwhile in a 1 gallon pitcher add 2 cups of sugar(may adjust to your taste]. when tea is done pour it into the pitcher and add enough water to make one gallon.add lemon if you want(in the south we dont add lemon].
**you can use ice instead of extra water ,fill the pitcher completely with the ice before you put the hot tea in the pitcher. when tea is done pour into the pitcher and stir. refrigerate until cold and enjoy!
Salted Oatmeal Cookies


Ingredients:
unsalted butter, light brown sugar, sugar, baking powder, baking soda, ground cinnamon, eggs, vanilla extract, flour, rolled oats, sea salt

Directions:
In the large bowl of a stand mixer fitted with the paddle attachment, beat the butter for a few minutes on medium-high speed until light and fluffy. Scrape down the sides of the bowl and add the sugars, baking powder, baking soda and cinnamon, beating until the mixture is well blended. Reduce the speed to medium and add the eggs and vanilla extract, mixing until well incorporated. Reduce the speed to low and add the flour and oats, scraping down the sides of the bowl as necessary and mixing just until they are incorporated. Cover the bowl with plastic wrap and chill the dough for at least an hour before baking.
Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
Form the dough into golf ball-size balls and place about 2 inches apart on the baking sheet. Sprinkle sea salt generously on top of each ball of dough, as you would sugar. Bake 1 sheet at a time for 15 minutes or until the cookies are puffed and beginning to turn golden, being careful not to overbake. (The cookies should have a tender interior.] Transfer the cookies, still on the parchment paper, to a wire rack to cool completely.
Majadra


Ingredients:
white rice, olive oil, water, garlic cloves, salt, brown lentils, bay leaf, water, olive oil, onions, cumin, ground cinnamon, salt

Directions:
Rinse the rice and drain it.
Heat the 2 tbs olive oil at the bottom of a cooking pot and add the rice, stirring to coat the grains with oil.
When rice is transparent, or after a minute or two, add the garlic.  Stir half a minute and add salt and then the 3 cups of boiling water.
Bring it back to a boil, then cover and lower the flame to lowest setting. Cook the rice until the water is evaporated and the rice is tender.
Set aside the rice.
Pick over the lentils and rinse.  Simmer them in the water with the bay leaf until they are soft but not mushy, probably 30-40 minutes.  You can add more water if they are drying out but need more time to cook.  When they are done, drain if there is any leftover water.
Add salt to flavor the lentils when they are done and remove the bay leaf.  Set aside. (You can probably do the rice and lentils mostly at the same time].
Slice the onions very thin.
Caramelize the onions in the 2 tbs olive oil, on a very low flame, until they are soft and golden, not brown and crisp.
Add the cumin, cinnamon, salt and pepper to the onions.
Now combine: fluff the rice with a fork.  Add the lentils and stir.  Stir in some of the onions and perhaps leave some to go on the top.
Berry & Nut Bran Muffins


Ingredients:
all-purpose flour, brown sugar, baking soda, baking powder, cinnamon, salt, applesauce, egg substitute, canola oil, vanilla extract, mixed berries, pecans, granola cereal

Directions:
Preheat oven to 400 degrees.
Place liners in a 12-muffin pan, spraying the liners with cooking spray isn't necessary but can keep the liners from sticking to the muffins.
Combine the bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt.
Separately mix the applesauce, egg substitute, oil and vanilla.
Mix the liquid and dry together.
Fold the nuts and berries into the batter.
Divide the batter between the muffin cups.
Place the granola on top and light press it into the top of the batter to form a topping for the muffins.
Bake approximately 18 minutes, until fully cooked.
Cool.
Orange Dream Punch
Category: drinks
By KJB357

This is the easiest punch recipe ever. It was a big hit at my sister's bridal shower.

Ingredients:
½ gallon orange sherbet
1 (6 ounce) can frozen orange juice concentrate
1 (2 liter) bottle ginger ale

Directions:
Place sherbet and frozen orange juice concentrate in a punch bowl. Allow to thaw for 10 to 15 minutes. Stir in ginger ale.

Prep time: 15 mins
Total time: 15 mins
Yields: 30 (4 ounce) servings

Calories: 34.3
Carbohydrates: 8.4 g
Sugars: 8.3 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Sodium: 8.2 mg
Apple and Cheese Pie


Ingredients:
sliced apples, sugar, cinnamon, nutmeg, cornstarch, cheddar cheese, butter, milk, sugar

Directions:
Combine apples with the other 4 ingredients and set aside.
Line a 9-inch pie pan with half the dough.
Sprinkle cheese in the bottom of the pan over dough.
Place filling over top of cheese, chip the butter over top of filling.
Cover with top dough.
Close and crimp edges.
Brush with a little milk and sugar, cut a few vents.
Bake at 375 degrees for about 1 hour (No less than 40 minutes].
Check with a knife in the middle to see if apples are cooked.
Mushroom Gravy


Ingredients:
butter, mushrooms, onion, white wine, all-purpose flour, water, soy sauce, instant beef bouillon, blackstrap molasses, Worcestershire sauce, garlic powder, pepper, water

Directions:
In medium saucepan, melt butter over a med-high heat till golden brown.
Add mushrooms and onions; Sautee till tender. Add wine; cook 30 sec.
In a 1-cup liquid measuring cup, mix flour and 2 Tbs. water till smooth.
Stir in the rest of the ingredients adding water last and enough to reach the 1-cup line; Stir into mushroom mixture
Add another 1/2 cup water to pot.
Turn on high and stir and cook till bubbly; Cook one more minute then remove from heat
Uses:
May be used in recipes calling for mushroom gravy or as a gravy for meats or mashed potatos or whatever else you can think of!
Spinach Salad With Feta and Nutmeg


Ingredients:
lemon juice, feta cheese, nutmeg, black pepper, extra virgin olive oil, yogurt, fresh spinach

Directions:
Put vinegar in a large bowl with the feta.  Use a fork to mash the cheese a little and stir them together. Add the nutmeg and the black pepper and stir again.  Keep stirring while you slowly pour in the olive oil.
Chip the spinach leaves into small pieces, add to the bowl and toss to coat with the dressing.  Taste and adjust the seasoning, adding salt if necessary.
Divide among salad bowls, top each with a dollop of yogurt and a dusting of nutmeg, and serve.
Beef and Guinness® Stew
Category: soups-stews-and-chili
By Chef John

The maltiness of dark beer really does amazing things for this gravy. It's a very simple dish, but at the same time it has a deep, complex, rich flavor. I served this in a nice ring of green onion-mashed potatoes. I hope you give this a try, whether for St. Patrick's Day or anytime of the year.

Ingredients:
4 slices bacon, cut into small pieces
2 ½ pounds boneless beef chuck, cut into 2-inch pieces
1 teaspoon salt, or more to taste
freshly ground black pepper to taste
2  onions, coarsely chopped
½ teaspoon salt
4 cloves garlic, minced
1 (14.9 ounce) can dark beer (such as Guinness®)
¼ cup tomato paste
4 sprigs fresh thyme
3  carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 teaspoon white sugar
½ teaspoon freshly ground black pepper, or to taste
2 ½ cups chicken stock, or as needed to cover
4 cups mashed potatoes  (Optional)

Directions:
Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet. Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt. Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover. Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired. Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste. Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.

Prep time: 30 mins
Cook time: 2 hrs 30 mins
Total time: 3 hrs
Yields: 6 large servings

Calories: 528.3
Fat: 24.6 g
Saturated fat: 9.6 g
Carbohydrates: 42.1 g
Sugars: 9.2 g
Dietary fiber: 5.1 g
Protein: 29.4 g
Cholesterol: 95.7 mg
Sodium: 1605.1 mg
Rocky Crunch Cakes


Ingredients:
butter, sugar, plain flour, sultana, baking powder, milk

Directions:
Preheat the oven to 180.Cream together the butter and sugar,add remaining ingredients.Mix well until mixture resembles a stiff dough.
Place heaped teaspoons of mixture on a greased/lined baking sheet,forming rocky shapes.
Bake for approx 15 mins until golden.
Apple-Nut Loaf Bread


Ingredients:
flour, baking soda, salt, cinnamon, sugar, eggs, sour cream, vanilla, apples

Directions:
Set oven to 350 degrees.
Set oven rack to second-lowest position.
Grease two loaf pans, or 7 mini loaf pans.
Sift together flour, baking soda, cinnamon and salt; set aside.
Combine sugar, eggs, oil, sour cream and vanilla; beat well.
Blend into flour mixture.
Fold in apples and nuts.
Pour into prepared pans.
Bake 1 hour or until loaves test done.
Bake less time for mini loaves.