xiaoxl/recipe_data huggingface dataset:
Hash Browns Replacement - Vegetables


Ingredients:
carrots, mushrooms, onion, garlic clove, salt, pepper

Directions:
Spray non stick skillet with non-fat cooking spray (liberally].
Over medium high heat add all ingrediants and cook to desired doneness.
some option ideas:
add Mrs. Dash for flavor.
Red and/or green bell peppers can also be used.
Fish Tacos


Ingredients:
mayonnaise, capers, lemon juice, horseradish, lemon, zest of, flour, salt, baking powder, Tabasco sauce, panko breadcrumbs, lemon juice, sugar, green cabbage, carrot, red onion, granny smith apple, corn tortillas

Directions:
Tartar Sauce:
Mix all ingredients in a small bowl, cover with plastic wrap, refrigerate until time to serve.
Slaw:
Mix the lemon juice, olive oil and sugar in a large bowl.  Place the rest of the ingredients and toss.  Cover with plastic wrap place in refrigerator until ready to serve.
Fish:
prepare fish by cutting into 1x3" strips.  If using frozen fish (I use cod from Trader Joes] after thawing place fish strips on a clean dish towel and gently squeeze any extra water out.
Coating:
In a large bowl, mix the flour, salt and baking powder together.  Add the club soda and Tabasco sauce.  This will be a thick batter.
In another bowl place the panko bread crumbs.
Heat vegetable oil to 375 degree (I use a thermometer].
Dredge the fish in the wet batter then place in Panko bread crumbs gently pressing to make sure the crumbs adhere. Gently place the fish strips into the 375 degree oil.  Fry half the fish on both sides until golden, turning once, about 5-6 minutes total.  Transfer to a baking sheet and keep warm in 200 degree oven.
Fry each tortilla by heating a sauté pan and spraying each side of the tortilla with vegetable oil spray.
Assemble tacos with slaw, fish and top with tartar sauce.
Cabbage and Kielbasa


Ingredients:
cabbage, kielbasa, onion, paprika, water

Directions:
Combine all ingredients, except kielbasa in Dutch Oven.
Toss mixture until well mixed.
Add kielbasa and mix until kielbasa is spread evenly throughout ingredients. Cover and cook over medium heat for 15 to 20 minutes, stirring occasionally.
Barefoot Contessa's Panzanella Salad


Ingredients:
olive oil, kosher salt, firm ripe tomatoes, English cucumber, red bell pepper, yellow bell pepper, red onion, basil leaves, capers, garlic, Dijon mustard, champagne vinegar, olive oil, kosher salt, fresh ground black pepper

Directions:
Heat the oil in a large saute pan.
Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.
Add more oil as needed.
For the Vinaigrette.
Whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.
Add the bread cubes and toss with the vinaigrette.
Season liberally with salt and pepper.
Serve, or allow the salad to sit for about half an hour for the flavors to blend.
Wisconsin Monte Cristo Sandwich


Ingredients:
egg, plain yogurt, salt, butter, ham, swiss cheese, cheddar cheese, butter, powdered sugar

Directions:
In a wide shallow dish, whisk the egg, yogurt and salt.
Brush one side of bread slices with melted butter.
Layer the ham, swiss and cheddar on the buttered side of 2 slices of the bread.
Top with remaining bread, buttered side inward.
Melt 2 Tablespoons of butter in a cast iron skillet over medium-low heat.
Carefully dip both sides of the sandwich into the egg mixture, holding sides of sandwich together.
Cover and cook in skillet until golden, then turn and cook other side until cheese is melted (about 3 minutes per side].
Add additional butter to skillet as needed.
Dust with powdered sugar and serve immediately.
Salsa Vegetable Soup


Ingredients:
low sodium chicken broth, green pepper, sweet onion, celery, salsa

Directions:
"Stir all ingredients in a large pot.  Cook over medium heat for 30 minutes or until vegetables are tender."
Easy Asiago-Crusted Mahi Mahi


Ingredients:
mahi mahi, asiago cheese, salt, pepper, olive oil, limes

Directions:
First, rinse raw Mahi portion carefully with cool running water.  Then place to dry on paper towel, turning to dry each side. Keep refrigerated until ready to use.
Prepare Panko Mixture on plate: include Panko, Asiago cheese, herbs de provence, garlic pepper seasoning, salt and pepper.  Mix so spices and herbs are well incorporated.
Whisk egg white to even consistency.
Heat olive oil in large skillet under medium heat.
Dip each Mahi Mahi portion fully in egg wash, then dredge portion in panko mixture.  Press the mixture gently to stick well to portion.  Continue with all portions.
Next, add Mahi Mahi to pre-heated skillet and cook 3-4 minutes on each side until the the coating turns a golden brown.
Finally remove from heat and plate up.  Spritz one wedge of lime over each portion and sprinkle lemon thyme leaves over the top.
Serve right away.
Tasty Tuna Melts


Ingredients:
tuna, mayonnaise, prepared mustard, salsa, parmesan cheese, process American cheese, tomatoes, butter, margarine

Directions:
In a bowl, combine the first six ingredients; mix well.
Place one cheese slice, two tomato slices and 1/3 cup tuna mixture on three slices of bread.
Top with remaining cheese slices and bread.
In a large skillet or griddle, melt 2 tablespoons butter.
Toast sandwiches until lighlty browned on both sides, adding butter if necessary.
Spelt and Linseed Soda Bread


Ingredients:
plain flour, sea salt, bicarbonate of soda, buttermilk

Directions:
Preheat the Oven to 190 degrees.
In a big bowl mix the dry ingredients together with a fork, lifting a little high to get some air into it.
(Did you know that the most used ingredient in cooking is Air?].
Make a well in the centre and add most of the Buttermilk or Substitute ;-].
Continue mixing with the fork until the dough comes together and is soft but not sticky.
Add more milk if it's getting to dry or if to sticky add a little more flour.
With floured hands lift out the dough onto a floured surface and shape into a round. Do not kneed the dough to much or you will get a Hockey Puck.
Use your Fairy hands for this, lightly lightly makes the dough rise high :-].
Transfer onto a lightly floured Baking sheet and with a sharp knife cut a cross along the top to let the fairys out while baking. Then bake at 190 degrees for 30 minutes.
Leave to rest and cool on a wire rack.
Easy Cheesy Bean Dip
Category: appetizers-and-snacks
By Crystal

My mom made this bean dip for us when we were growing up and I never forgot it because of the few ingredients and the amounts were all '1'. Serve with corn chips.

Ingredients:
1 (11.5 ounce) can condensed bean with bacon soup
1 cup sour cream
1 cup shredded Cheddar cheese
1 tablespoon minced onion
1 tablespoon taco seasoning mix

Directions:
Stir soup, sour cream, Cheddar cheese, onion, and   together in a microwave-safe bowl. Microwave on high until hot, 3 to 5 minutes. Stir and microwave again until cheese melts and mixture is bubbling, 3 to 5 minutes more.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 169.9
Fat: 11.6 g
Saturated fat: 7 g
Carbohydrates: 9.5 g
Sugars: 0.4 g
Dietary fiber: 1.9 g
Protein: 7.1 g
Cholesterol: 28.7 mg
Sodium: 481.2 mg
Super Easy Italian Parker House Rolls


Ingredients:
parmesan cheese, poppy seed

Directions:
Heat oven to 400.
Pour dressing in small bowl. Seperate biscuits and coat each one with dressing.
Fold biscuit in half. Place 2 biscuits, seam side down into each lightly greased muffin pans.
Combine parmesan cheese and poppy seeds, and sprinkle on top of each biscuit.
Bake 10-12 minutes till golden brown.
Potato Puff


Ingredients:
mashed potatoes, sour cream, plain yogurt, cottage cheese, onion, butter

Directions:
Combine the potatoes, sour cream or yogurt, cottage cheese, onion, salt and pepper, and place into a greased 2-quart casserole.
Pour on melted butter.
Bake at 350 degrees for 1 hour or until puffed and golden.
Best Ever White Bread


Ingredients:
mineral water, mineral water, white bread flour, dry buttermilk, baking soda, sugar, salt, butter, active dry yeast

Directions:
Put all ingredients in the bread machine pan.
Select "Dough" cycle.
When the machine beeps, remove the dough from the machine and turn onto a lightly floured surface. Punch down and roll up jelly-roll-style into a cylinder, tucking ends under to seal. Place seam side down in prepared loaf pan.
Cover and let it rise in a warm place until doubled in bulk, about 45 minutes.
Preheat oven to 350°F Bake loaf until browned, abou 35 to 40 minutes. Let cool in pan for 5 minutes. Remove to rack to cool.
Note: If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.
Choc Chip Date Nut Cake


Ingredients:
dates, baking soda, boiling water, shortening, sugar, eggs, flour, salt, sugar, chocolate chips, walnuts

Directions:
First pour baking soda and boiling water over chopped dates set aside to cool.
Cream together 3/4c shortening, 1c sugar, & 2eggs. Set aside.
Date mixture-Sift together 1 1/2c flour, 2tbl sp Coacoa, 1/2 tsp salt.
now add the date mixture to the creamed mixture and stir in the cooled dates.
Put into a sprayed and lightly floured 9 X 13 pan. I just use Pam w/ flour nonstick spray.
Topping- Stir together 1/2c sugar, 1c choc chips, 1/2c chopped walnuts. Mix together and sprinkle over cake.
Bake at 350 for 35-40 min or untill toothpick comes out almost clean. Do not over bake!
Susan's Honey Bee Butter


Ingredients:
butter, honey

Directions:
Mix by hand or in a small food chopper., You're done!
Iced Tea Punch


Ingredients:
tea bags, water, sugar, fresh lemon juice, ginger ale

Directions:
Make tea in regular manner.
Add the sugar while the tea is hot.
When cool add the juices and ginger ale.
Mix well and put in tightly closed bottles or plastic cartons in the refrigerator.
Will keep several weeks if tightly closed.
Raspberry Lemon Muffins


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, eggs, lemon yogurt, butter, margarine, lemon rind, vanilla extract, fresh raspberries, frozen raspberries

Directions:
Mix together first 5 ingredients in a mixing bowl., In another bowl, combine eggs, yogurt, butter, lemon peel and vanilla., Stir liquid mixture into dry mixture just until moistened., Fold in raspberries., Fill paper-lined muffin tins three-fourths full., Bake at 400 degrees for 18-20 minutes or until test done.
Rich Basil Pasta Sauce


Ingredients:
garlic cloves, basil leaves, olive oil, parmesan cheese, butter, milk

Directions:
Put garlic cloves and basil in food processor and process until smooth., Add olive oil and paramsean to the mixture and process until smooth., Set aside., Heat the butter onto a large pan or wok until melted., Mix in the basil mixture and stir over medium heat., Cook until garlic is clear and basil is soft for 4 minutes., Slowly add the milk into the wok/pan while stirring. Simmer for 5-8 minutes.
Walnut  Pralines


Ingredients:
brown sugar, white sugar, walnuts, evaporated milk, butter, vanilla extract, cinnamon, honey

Directions:
Combine sugars and milk in saucepan over medium heat.  Stirring, with a wood spoon, do not scorch milk.
Spray baking non-stick spray on cookie sheet or aluminium foil laid on top of thick towels.
Once mixture boils, stir in butter, walnuts, spices and honey. Continue to heat, without stirring, until between 235 to 240 degrees F. (113 to 116 degrees C] Recommended you purchase a digital thermometer-great investment!
Once temperature has been reached, remove from heat and let cool 5 minutes.
Beat until thickened until liquid poured from wooden spoon starts to pour slowly.
Immediately drop by one spoonfull onto sprayed cookie sheet or foil.
Let cool and freeze in small bags of 3 to 4 per bag.  THESE ARE SOO GOOD YOU WILL NOT BE ABLE TO EAT JUST ONE!
Almond Chocolate Coconut Cookies II
Category: desserts
By BRENDASTEVENS

These cookies are easy to make and delicious.

Ingredients:
1 cup butter
1 ½ cups white sugar
1 ½ cups brown sugar
4  eggs
4 teaspoons vanilla extract
4 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
5 cups semisweet chocolate chips
2 cups flaked coconut
2 cups chopped almonds

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 13 mins
Total time: 25 mins
Yields: 4 dozen

Calories: 260.9
Fat: 14.4 g
Saturated fat: 8.1 g
Carbohydrates: 32.6 g
Sugars: 20.8 g
Dietary fiber: 2.5 g
Protein: 3.7 g
Cholesterol: 27.8 mg
Sodium: 138.2 mg
Vegetarian Meatloaf - Healthy


Ingredients:
walnuts, celery ribs, onion, green onions, garlic cloves, firm tofu, quick-cooking oats, soy sauce, ketchup, ketchup, ketchup, Dijon mustard, Italian parsley, poultry seasoning

Directions:
Preheat Oven to 350°F.
Grind walnuts to powder and set aside.
Sauté celery, onion, green onion and garlic over medium heat until tender about 4 minutes.
Remove veggies from heat and let cool while you do the following steps.
Mash tofu in a bowl and stir in walnuts, feta, oats, soy sauce, ketchup, mustard, parsley, and poultry seasoning.
Once mixed stir in veggies.
Season with salt and pepper.
Coat 9X5in loaf pan with cooking spray.
Add mixture and pack in tightly.
Top with a thin coat of ketchup.
Bake for 55 minutes.
Maple Chocolate Pecan Bars


Ingredients:
all-purpose flour, sugar, salt, butter, margarine, eggs, sweetened condensed milk, pecan halves, pecan pieces

Directions:
Heat oven to 350°F.
Stir together flour, sugar, cocoa and salt in large bowl; cut in butter until crumbly. Stir in 1 beaten egg. Press mixture evenly onto bottom of ungreased 13x9x2-inch baking pan.
Bake 25 minutes. Meanwhile, beat sweetened condensed milk, remaining 1 egg and flavoring in medium bowl; stir in pecan halves. Pour over prepared crust, distributing pecan halves evenly. Return to oven.
Bake 25 minutes longer or until golden. Cool in pan on wire rack. Cut into bars. Store tightly covered at room temperature. About 24 to 36 bars.
Coffee Floats


Ingredients:
Kahlua, seltzer water, coffee ice cream

Directions:
In a tall glass, mix together the chocolate syrup and the Kahlua., Add enough seltzer water to fill the glass 2/3 full and stir well., Add a scoop of coffee ice cream and serve.
Chicken Breasts Dijon


Ingredients:
olive oil, boneless skinless chicken breasts, leeks, onion, garlic cloves, low sodium chicken broth, dry white wine, Dijon mustard, thyme leaves, unsalted butter, salt, black pepper

Directions:
Heat oil in a large heavy Dutch oven over medium-high heat.
Season chicken breasts with salt and pepper.
Place chicken in Dutch oven and cook until brown on both sides, 12-15 minutes total. Transfer to a plate and set aside.
Place leeks and onion in same pot and sauté until tender, about 8 minutes.
Add garlic and sauté until tender, about 2 minutes.
Stir in broth, wine, Dijon mustard, and minced thyme and bring to a simmer.
Return chicken to pot. Cover and simmer over medium-low heat until chicken is cooked through, about 15 minutes.
Transfer chicken to plates.
Bring liquid in pot to a boil; cook until sauce is thickened and glossy, about 15 minutes.
Whisk in butter and season with salt and pepper. Spoon sauce over chicken and garnish with thyme leaves.
Crock-Pot Tuscan Pasta With Chicken (5 Ww Points)


Ingredients:
boneless skinless chicken breast, red kidney beans, tomato sauce, Italian-style stewed tomatoes, green bell pepper, onion, celery, garlic cloves, water

Directions:
"Place all ingredients except spaghetti in slow cooker. Cover and cook on LOW 4 hours or until vegetables are tender. Turn slow cooker to HIGH. Stir in spaghetti; cover. Stir again after 10 minutes. Cover again and cook 45 minutes or until pasta is tender."
Dutch Apple Pie


Ingredients:
flour, salt, shortening, cold water, apples, sugar, cinnamon, sugar, flour, butter, walnuts

Directions:
Preheat oven to 400 degrees.
Make crust by mixing together flour, salt and shortening with a fork.  Add water.  Roll out and place in pie plate. Set aside.
Make filling: Peel and cut apples.  In another bowl, combine cinnamon and sugar.  Place half of apples in pie plate, and sprinkle with half of cinnamon/sugar mixture.  Repeat using the rest of the apples and cinnamon/sugar.
Make crumb topping by combining all ingredients.  Sprinkle over apples.
Bake at 400 for 20 minutes, reduce heat and bake at 325 for 40 minutes.
Chocolate Wave Wafers


Ingredients:
unsalted butter, all-purpose flour, white sugar, unsalted butter, powdered sugar, unsalted butter

Directions:
Preheat oven to 375°F.
Blend one cup butter with the cream and flour; stir well.  Chill this dough, wrapped tightly, for 2 hours minimum.
Roll the chilled dough out to a thickness of 1/3" on a lightly floured surface.  Cut the dough into 1" to 1 1/2" circles.  Toss the cookies circles in white sugar to coat.
Place circles on a lightly greased cookies sheet and prick each one twice with a fork.  Bake cookies until puffy and light golden on the edges, about 7-9 minutes.  Cool baked cookies for 5 minutes before placing them on a cookie rack to complete cooling.
Prepare the filling:  Melt 1 1/2 oz. semisweet chocolate.  Beat 1/4 cup butter with powdered sugar.  Blend in the melted chocolate.  Sandwich pairs of cookies together with a thin spread of the filling.
Prepare the glaze:  Melt 2 oz. of semisweet chocolate with 1 tablespoon of unsalted butter and stir until smooth.  Mixture will be quite thin.
Drizzle this thin chocolate glaze over the filled sandwiches to create uneven stripes across the cookie tops.
Rubytini


Ingredients:
grapefruit juice, lemon-flavored vodka, grapefruit

Directions:
"Combine ingredients, except garnish, in a cocktail shaker with ice. Strain into a sugar-rimmed martini glass. Garnish with a slice of grapefruit garnish dipped in sugar."
Tex-Mex Chicken and Rice Burritos


Ingredients:
flour tortillas, sharp cheddar cheese, chicken, Mexican rice, Tex-Mex Chicken and Rice

Directions:
Warm Mexican chicken and rice mixture in microwave for 2 minutes.
Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
Fold bottom third over mixture,making sure filling is snug.
Take the right side of tortilla and fold over.
Then take the top third and fold over making sure everything is as snug as a bug in a rug. :].
Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.
Barley-Rice Pilaf


Ingredients:
barley, brown rice, hot water, carrot, parsley, garlic, lemon juice, thyme

Directions:
Combine all ingredients in 2 quart glass casserole.
Mix.
Microwave covered 5 minutes Then microwave 35- 45 mins at 50% power til liquid is absorbed and rice is tender.
Let stand 5 mins.
Caldillo -- South of the Border Stew


Ingredients:
beef, onion, bacon drippings, tomatoes, ancho chili, salt, pepper, garlic, ground cumin, potato, carrot

Directions:
Sauté the beef and onions in the bacon drippings.
Add tomatoes, sliced green chilies, stocks and seasonings.
Cook over low heat until meat is tender (about two hours].
Add cubed potatoes and carrots during last 30 minutes.
Zuni Café Zucchini Pickles


Ingredients:
zucchini, yellow onion, kosher salt, cider vinegar, sugar, dry mustard, mustard seeds, turmeric

Directions:
Wash and trim the zucchini, then slice them one-sixteenth-inch thick; a mandoline works best. Slice the onion very thin as well.
Combine the zucchini and onions in a large but shallow nonreactive bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt.
After about 1 hour, taste and feel a piece of zucchini -- it should be slightly softened. Drain and pat dry.
Combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. (If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.].
Return the zucchini to a dry bowl and pour over the cooled brine. Stir to distribute the spices. Transfer the pickle to jars, preferably ones that have "shoulders" to hold the zucchini and onions beneath the surface of the brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini, turning them a brilliant chartreuse color.
Chef John's Tuscan Bean Soup
Category: soups-stews-and-chili
By Chef John

Since fall and winter are full of shorter, darker days, we're going to need some coping strategies, and this hearty Tuscan bean soup is one of the more effective. There's just something about that combo of smooth, silky soup, and crunchy, crispy croutons that makes everything seem okay.

Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1  onion, diced
1 stalk celery, diced
1  carrot, diced
3 cloves garlic
2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
4 cups chicken broth
salt to taste
freshly ground black pepper to taste
½ teaspoon chopped fresh rosemary
½ teaspoon fresh thyme leaves
½ teaspoon cayenne pepper, or to taste
⅓ cup creme fraiche
½  lemon, juiced
1 ½ cups fresh bread cubes
2 tablespoons olive oil
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
1 tablespoon chopped fresh flat-leaf parsley

Directions:
Heat olive oil over medium-high heat in a large pot. Add butter; allow butter to melt. Add onion, celery, and carrot and cook and stir until onion begins to turn translucent and golden, about 7 minutes. Stir in garlic; cook 1 more minute. Add beans and broth. Season with salt, pepper, rosemary, thyme, and cayenne pepper. Set heat to medium high and bring to a simmer. Reduce heat to low and let simmer until vegetables are tender, about 30 minutes. Place bread cubes in a saute pan. Drizzle with olive oil; season with a pinch of salt and pepper. Toast bread cubes over medium heat until golden brown and crunchy, tossing occasionally, about 10 minutes. Sprinkle grated cheese over the bread cubes and continue to brown cubes about 2 more minutes. Puree soup with an immersion blender until it is very smooth. Whisk in creme fraiche. Stir in lemon juice. Serve topped with browned bread cubes and chopped parsley.

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

Calories: 431.8
Fat: 23.1 g
Saturated fat: 8.5 g
Carbohydrates: 44.4 g
Sugars: 4.4 g
Dietary fiber: 10.3 g
Protein: 12.7 g
Cholesterol: 42 mg
Sodium: 1611.1 mg
Pizza 'fondue' -- Fundido--


Ingredients:
garlic, monterey jack cheese, monterey jack pepper cheese, parmesan cheese

Directions:
Cut bread into cubes or strips and broil until browned and toasty.
Spray a casserole or pie pan with cooking spray.
Pour pizza sauce into pan and add seasonings. Stir to combine.
Add any 'pizza toppings' you like at this point. See *Note.
Top with cheeses.
Place dish on bottom rack to cook while bread is browning or microwave until hot and bubbly and cheese is melted.
Place under broiler to brown cheese if desired.
Dip toasted bread into pan just like fondue! Kids have a blast doing this! Or spoon sauce on plate and dip.
Note: Add anything you like to the sauce: chorizo, hamburger, pepperoni, veggies etc.