xiaoxl/recipe_data huggingface dataset:
Mahi Mahi Piccata


Ingredients:
mahi mahi, shallot, capers, israeli couscous, fresh thyme, spinach, lemon, butter, olive oil

Directions:
Halve, Peel and finely chop the shallot.  Halve the lemon.  Cut one of the halves into wedges.  Drain and rinse the capers.
Cook the couscous.  Heat a bit of oil - medium pot over med heat.  Add half shallot.  Cook 2-3 min till soft.  Add couscous, water, stock concentrate and 1 1/2 C water. (or use 1 1/2 C stock].  Add pinch of salt.  Bring to a boil, cover, and reduce to simmer 10-12 min until tender.
Saute the rest of the shallot in a large pan 2- 3 min till soft.  Add the spinach and toss for 2-3 minutes longer until wilted.  Season with S&P and keep warm.
Season Mahi with S&P.  Heat a drizzle of oil in the spinach pan (minus the spinach] till HOT.  Add mahi to pan and cook 2 - 3 min per side - until slightly golden brown - almost opaque in center.  Be reminded fish cooks quickly and isn't nice overcooked --  :].
Add the thyme bunch with butter to the fish pan.  Once melted spoon the butter over the mahi until it is cooked through.  Add the capers and the juice of half of the lemon.  season sauce with S&P.  Discard thyme.
Plate the israeli couscous and then the spinach and then the fish and then the sauce over top.  Enjoy with lemon wedge.
Easy Crab Cocktail Spread


Ingredients:
"cream cheese"

Directions:
Place cream cheese on plate., Pour cocktail sauce over cheese., Place the crabmeat on top., Cover with plastic wrap and refrigerate for 15 minutes.
Pumpkin Pie Soup A.k.a. Pumpkin Soup


Ingredients:
apple cider, chicken broth, pumpkin puree, granulated sugar, cinnamon, clove, nutmeg, allspice, heavy whipping cream

Directions:
In large pot on LOW HEAT, combine all ingredients EXCEPT whipping cream; while stirring frequently, bring to simmer.
Allow to simmer for 10 minutes, stirring occasionally.
Stir in heavy cream and return to simmer; serve.
Cole Slaw


Ingredients:
mayonnaise, Dijon mustard, light brown sugar, apple cider vinegar, buttermilk, celery seeds, salt, fresh ground black pepper, cayenne, green cabbage, red cabbage, green bell pepper, carrot, yellow onion, fresh parsley

Directions:
In a bowl, combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar.
In a large bowl, combine the remaining ingredients. Toss with the dressing until evenly coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to chill slightly before serving.
Walnut Chicken Pinwheels


Ingredients:
boneless skinless chicken breasts, fresh spinach, walnuts

Directions:
Preheat oven to 400°F.
Pound chicken to about 1/4-inch thickness with flat side of meat mallet or chef's knife.
Cover each chicken piece with spinach leaves.
Spread each with Alouette.
Top with pepper slices and walnuts.
Carefully roll up each breast and secure with wooden toothpicks.
Bake 20 to 25 minutes until cooked through.
Chill, remove toothpicks, then slice into 1/2-inch rounds and serve cold.
Easy Sloppy Dogs


Ingredients:
character(0]

Directions:
Combine cut-up pieces of hot dogs and chili in a sauce pan and heat through., Split open and toast or warm hot dog buns., Pour chili over buns, open-face-sandwich style., Top with your favorite hot dog toppings and condiments.
Greek-Style Quiche


Ingredients:
artichoke heart, fresh tomato, fresh spinach, kalamata olive, feta cheese, fresh oregano, eggs, half-and-half, salt, pepper

Directions:
Preheat oven to 425 degrees. Pre-bake the prepared pie shell for.
12 minutes, or until golden brown. Reduce oven temperature to 325.
degrees. Remove the pie shell from the oven and allow to cool at room.
temperature. When cooled, fill the pie by layering first the artichokes,.
then tomatoes, spinach, olives, peppers, feta cheese and oregano.
Meanwhile, beat together the eggs, half and half, and salt and pepper.
until frothy. Pour the mixture over the layered pie shell. Return to the.
oven and bake at 325 degrees for 30 to 40 minutes or until just set. Let cool at room temperature before slicing.
Broccoli and Cauliflower Cheese Casserole
Category: side-dish
By MikeP

Broccoli and cauliflower baked in a cheese cream sauce.

Ingredients:
1 pound broccoli crowns, cut into small pieces
½ pound cauliflower, broken into small florets
¼ cup butter
2 tablespoons all-purpose flour
1 ¼ cups half-and-half
½ teaspoon Dijon mustard
⅔ cup grated Cheddar cheese
½ cup grated Parmesan cheese
.063 teaspoon paprika
salt and ground black pepper to taste
3 tablespoons grated Cheddar cheese
2 tablespoons bread crumbs

Directions:
Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower and cook uncovered until tender yet firm to the bite, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer broccoli-cauliflower to a baking dish. Melt butter in a saucepan over medium heat; add flour and stir until browned and bubbling, 3 to 4 minutes. Whisk half-and-half and Dijon mustard into butter-flour mixture; bring to a boil, reduce heat to medium-low, and simmer until cream sauce is thickened, about 2 minutes. Stir 2/3 cup Cheddar cheese, Parmesan cheese, and paprika into cream sauce; cook and stir until cheeses are melted. Season sauce with salt and pepper. Pour sauce over broccoli-cauliflower mixture and top with 3 tablespoons Cheddar cheese and bread crumbs. Bake in the preheated oven until topping is lightly browned, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 servings

Calories: 212.5
Fat: 16 g
Saturated fat: 9.9 g
Carbohydrates: 10 g
Sugars: 1.9 g
Dietary fiber: 2.3 g
Protein: 8.8 g
Cholesterol: 46.8 mg
Sodium: 277.3 mg
Oven Baked Chop Suey


Ingredients:
boneless pork, shell macaroni, celery, onions, green pepper, mushroom stems and pieces, soy sauce, diced pimentos

Directions:
In a large skillet over medium-high heat, brown the pork; drain.
Add the next nine ingredients; mix well. Pour into a greased 13x9x2 inch baking dish. Top with chow mein noodles.
Bake, uncovered, at 350 degrees for 1 to 1-1/4 hours or until pork is tender.
Brownies


Ingredients:
sugar, butter, eggs, flour, vanilla

Directions:
mix together sugar butter and eggs., add cocoa flour vanilla an nuts., bake at 350 for 20-30 minuetes.
Fennel and Rice Porridge


Ingredients:
water, basmati rice, low sodium chicken broth, fennel bulb, eggs

Directions:
1. In a large pot, combine rice, chicken stock, water and fennel. Place the pot on the stove, set to medium heat.
2. Bring the rice to a simmer and cover. Cook stirring occasionally for about 45 minutes or until the rice has absorbed most of the liquid and looks soupy. Stir in the peas, cook the porridge for a minute to thaw them. Remove from the heat and check for salt.
3. Serve garnished with wedges of egg, and a sprinkle of fennel fronds.
Slow-Cooked German Short Ribs
Category: main-dish
By PEG13

Dust off your slow cooker. This recipe is worth it. I love coming home to a waiting meal!

Ingredients:
2 tablespoons all-purpose flour
1 teaspoon salt
⅛ teaspoon ground black pepper
3 pounds beef short ribs
2 tablespoons olive oil
1 large onion, sliced
½ cup dry red wine
½ cup chile sauce
3 tablespoons packed brown sugar
3 tablespoons vinegar
1 tablespoon Worcestershire sauce
½ teaspoon dry mustard
½ teaspoon chili powder
2 tablespoons all-purpose flour
¼ cup water

Directions:
In a small bowl, combine 2 tablespoons flour, salt, and pepper. Coat the short ribs with the flour mixture. In a large skillet, heat the olive oil over medium-high heat. Brown short ribs in olive oil. In a slow cooker, combine onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder. Mix thoroughly. Transfer the short ribs from the skillet to the slow cooker. Cover, and cook on Low for 6 to 8 hours. Remove ribs, and turn the slow cooker control to High. Mix the remaining 2 tablespoons of flour with 1/4 cup water, and stir into the sauce. Cook for 10 minutes, or until slightly thickened.

Prep time: 25 mins
Cook time: 8 hrs 20 mins
Total time: 8 hrs 45 mins
Yields: 6 servings

Calories: 588.7
Fat: 46.4 g
Saturated fat: 18.3 g
Carbohydrates: 15.4 g
Sugars: 8.2 g
Dietary fiber: 0.6 g
Protein: 22.7 g
Cholesterol: 93.2 mg
Sodium: 470.8 mg
Hot Smoked Kangaroo


Ingredients:
character(0]

Directions:
Place kangaroo fillets and shiraz in a freezer bag, wrap well and refrigerate for an hour or two.
Drain shiraz and lightly dry fillets by placing down each side on a paper towel. Rub over pepper mix.
Lightly spray a small single layer of aluminum foil with oil to prevent sticking and too much direct heat, place roo on top.
Prepare smoker and start smoking for 15 minutes. I only used about a tablespoon of mesquite sawdust because I didn't want too much of a smoke flavour over the relatively long cooking time.
Open lid, turn over fillets and smoke a further 15 minutes. After this there shouldn't be much smoke left, it's just to cook a little further.
Rather than serving at once remove heat from the smoker and allow it to rest 5 minutes or so.
Serve with a salad and remaining shiraz.
Seasoned African Spinach


Ingredients:
onion, green bell pepper, fresh spinach, tomatoes, salt, pepper, peanut butter

Directions:
Cook onion and pepper in the oil in a large pot or skillet for about 3-5 minutes, or until tender.
Add spinach and tomato.  Cover and cook on low heat for about 5 minutes, or until the spinach is tender.
Stir in remaining ingredients.  Cook until hot throughout.
Serve over rice.
Thai Fried Rice with Vegetable Ribbons


Ingredients:
carrot, leek, snow peas, cooked rice, lime, juice of, honey, peanut butter, fresh basil, mint

Directions:
Set a strainer in the sink and place carrot, leek, and pea strips in it.
Pour boiling water over vegetables for about 12 seconds.
Set vegetables aside.
In a large nonstick skillet, heat oil over medium heat.
Add vegetables, garlic, and rice and saute until heated through and fragrant, 4 minutes.
(Do not crowd the pan; cook in two batches, if necessary].
In a small bowl, whisk together lime juice and pulp, honey, hot pepper sauce, peanut butter, and basil or mint, if used.
Add to rice mixture and toss well to combine.
Serve hot.
Basic Rice Pilaf


Ingredients:
butter, onion, rice, salt, black pepper, parsley

Directions:
Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute.
Season with salt and pepper. Stir in chicken stock and bring to a boil.
Cover and turn heat down to low. Simmer gently for 20 minutes.
Fluff rice with a fork and stir in parsley.
Dates 'n Stuff Apples


Ingredients:
dates, low-fat granola, walnuts, brown sugar, margarine, water, lemon juice, cinnamon, apples, maple syrup

Directions:
In a small bowl, combine dates, granola, walnuts, sugar, 1 Tbsp of orange juice, margarine, lemon juice, orange peel, and cinnamon; set aside.
Core apples, set in 9 inch round baking dish.
Fill cavities with date mixture, dividing equally.
Combine remaining 1/4 cup orange juice with water, pour around apples in dish.
Cover with foil, bake in 350 oven 30 minutes.
Remove foil and continue baking about 15 minutes longer, or until apples are tender when pierced with a fork.
Serve warm or cold drizzled with maple syrup.
Becca's Potato Bacon Soup
Category: soups-stews-and-chili
By Reebs

This creamy potato soup is good any time of the year, but especially in cold weather months. It reheats well and can be made without bacon or cheese. This is filling enough to be served as a main dish, but also makes a nice side soup if served in smaller portions. Feel free to add your own ingredients: other vegetables, seasonings, different cheeses, etc. When serving, some options for garnish are chopped green onions, additional crumbled bacon, shredded cheese, and parsley. Enjoy!

Ingredients:
6 slices cooked bacon, crumbled, or more to taste
6 cups peeled and cubed potatoes
4 cups chicken broth, or more as needed
2  carrots, shredded
1  yellow onion, chopped
1 tablespoon dried parsley
½ teaspoon celery seed
salt and ground black pepper to taste
2 cups milk
¼ cup all-purpose flour
4 slices American cheese, cut into small pieces
6  green onions, chopped  (Optional)

Directions:
Place cooked bacon in a large stockpot over medium-high heat; add potatoes, chicken broth, carrots, onion, parsley, celery seed, salt, and pepper. Bring mixture to a boil, cover stockpot with a lid, reduce heat to medium-low, and simmer, stirring frequently and slightly mashing potatoes, until potatoes are fully cooked, at least 20 minutes. Add extra chicken broth if needed. Whisk milk and flour together in a bowl or measuring cup until frothy; slowly pour into soup while constantly stirring. Bring soup back to a simmer and cook until soup is thickened, 3 to 5 minutes. Remove soup from heat and stir in American cheese until completely melted. Ladle soup into serving bowls and garnish with green onions.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 281.8
Fat: 8.2 g
Saturated fat: 4.8 g
Carbohydrates: 40.8 g
Sugars: 7.9 g
Dietary fiber: 4.9 g
Protein: 12 g
Cholesterol: 27.6 mg
Sodium: 982.7 mg
Stir Fry Chicken and Broccoli


Ingredients:
boneless skinless chicken, broccoli florets, mushroom, scallions, soy sauce, dry sherry, ground ginger, cornstarch, water

Directions:
In a large frying pan or wok, heat oil over medium high. Add chicken cubes and stir-fry for 3 minutes, until chicken becomes opaque.
Remove with a slotted spoon and set aside.
Add broccoli; stir fry 1-2 minutes. Add mushrooms, scallions, soy sauce, sherry, and ginger.
Stir fry 2 more minutes. Add dissolved cornstarch and reserved chicken.
Cook until heated through and sauce has thickened.
Brazilian Chicken and Rice With Olives


Ingredients:
olive oil, garlic cloves, orange zest, water, yellow rice mix, fresh cilantro

Directions:
Sprinkle chicken lightly with salt and generously with ground black pepper.  Heat oil in a large heavy skillet over medium-high heat.  Add chicken, garlic, and zest; saute until chicken is lightly browned, about 3 minutes.  Add 1 1/2 cups water and 1/2 cup orange juice and bring to a boil.  Mix in rice, seasoning packet, and olives.  Return to a boil.  Reduce heat to medium-low, cover and cook until liquid is absorbed and rice is tender, about 20-30 minutes.  Remove from heat; let stand covered 10 minutes.
Stir in cilantro and transer to a platter.  Garnish with orange wedges.
Kamikaze


Ingredients:
vodka, Cointreau liqueur, lime juice

Directions:
"Shake with ice in cocktail shaker and strain into glass."
Chicken Walnut Saute (Stir Fry)


Ingredients:
boneless skinless chicken breasts, green onions, celery, walnuts, lemons, soy sauce, fresh mushrooms, fresh snow pea, white rice, brown rice

Directions:
Cut chicken into bite size pieces. Heat oil in skillet over medium heat. Add chicken and brown.
Slice celery, mushrooms, and green onions, then add to stir fry pan with cooked chicken. Cook these vegetables for 3 minutes.
Next add the snow peas, walnuts, and lemon zest. Cook until crisp-tender.
Once all your vegetables are cooked and tender to your liking. Turn off the heat and add the lemon juice and soy sauce.
Serve over rice.
Butternut Squash Soup With Herbes De Provence


Ingredients:
celery ribs, water, leeks, onions, water, old fashioned oats, salt, sherry wine vinegar, fresh chives, scallion top

Directions:
Note Butternut squash should be peeled and seeded and cut into 1 1/2-inch chunks. Leeks use the white and green parts.  You can use regular stock in place of the water and omit the veggie stock powder.  Also note that it can be any type of stock powder.  Chicken would work best.  You can add up to 3 tsp sherry vinegar or balsamic vinegar   If you like, stir in a tablespoon of basil or rosemary olive oil at the end for added flavor depth.  I used basil.
Finely chop squash.  A food processor works well here.  You should have 5 cups.  Finely chop celery.  Set aside with squash.
Heat 2 tbsp of water and saute the leeks for 1 minutes.  Note you can also use the basil olive oil for this if you are not keeping fat free.  Saute the leeks for 1 minutes.
Add the water and stock powder or add the stock and bring to a boil over high heat.  Stir in squash, celery, oats, Herbes de Provence and salt then return to boil.  Reduce the heat to medium, cover and cook at gentle boil until squash is soft.  About 15 minutes.
Puree the soup with an immersion blender[I use the Phillips. works fine] or cool slightly and transfer in small batches to food processor or blender and blend until smooth and creamy.
Stir in enough vinegar to heighten the flavors. Adjust salt if needed, and reheat if necessary. Garnish with the chives.
From recipe "Cooking under pressure: After the initial sauté, cook all the ingredients in a pressure cooker for 4 minutes under high pressure. Use a quick-release method or allow the pressure to come down naturally. Proceed as directed in the recipe.".
Banana Bread Pancakes


Ingredients:
bread flour, baking soda, salt, brown sugar, white sugar, cinnamon, buttermilk, vanilla, bananas, butter, walnuts

Directions:
In a large bowl, combine flour, baking soda, salt, brown sugar, white sugar and cinnamon and stir to evenly combine dry ingredients.
Add buttermilk and vanilla to dry ingredients and stir until combined.
Add in mashed bananas and mix to evenly incorporate.
Add butter and stir until smooth.  If consistency is too thick you can mix in a little more buttermilk to thin up the batter.
Heat griddle to medium heat.
Spray griddle (or skillet] with cooking spray and pour pancakes onto griddle (about 1/4-1/3 cup]. Cook about 2 minutes or until pancake starts to bubble, then flip to other side and cook until other side is golden (about 2 more minutes].
Peester's Rotisserie Chicken


Ingredients:
roasting chickens, garlic cloves, lemon, butter, olive oil, thyme

Directions:
Finely chop one clove of garlic.
Mix into butter along with the thyme.
Put fingers under skin of chicken to loosen from the flesh.
Push the butter mixture between the skin and flesh.
Put the other one to two cloves of garlic inside the chicken along with the lemon wedges.
Rub the oil in well to the skin and sprinkle on the smoked paprika.
Cook in your rotisserie for approx 75 minutes.
Bacon Wrapped Pretzels
Category: meat-and-poultry
By Chad Baker

Bacon-wrapped pretzels. I have done these with brown sugar coating and completely without coating with good results. For extra indulgence, serve with warm chocolate sauce for dipping.

Ingredients:
1 cup brown sugar, or more to taste
3 tablespoons red chili powder
1 pinch cayenne pepper, or more to taste
1 (12 ounce) package thinly sliced bacon
1 (15 ounce) package short pretzel rods

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and top with a wire rack. Mix brown sugar, chili powder, and cayenne pepper together in a bowl. Dredge both sides of each bacon slice in the brown sugar mixture. Wrap a coated bacon slice around each pretzel rod, leaving a small space at the bottom of pretzel uncovered for easy handling. Arrange wrapped pretzels on the wire rack atop the baking sheet. Bake in the preheated oven until bacon is crisp, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 20 servings

Calories: 145.3
Fat: 3.3 g
Saturated fat: 0.8 g
Carbohydrates: 24.6 g
Sugars: 7.9 g
Dietary fiber: 1.2 g
Protein: 4.5 g
Cholesterol: 6.2 mg
Sodium: 607.5 mg
Roasted Garlic Potato Soup


Ingredients:
yukon gold potatoes, garlic cloves, canola oil, olive oil, shallot, leek, dry white wine, heavy whipping cream, fresh thyme, fresh sage, fresh rosemary, ground cumin, Dijon mustard, Tabasco sauce, lemon, salt, pepper

Directions:
Place garlic and canola oil in a small saucepan. Simmer until golden brown. Strain the garlic from the oil. (The oil can be discarded, or saved for another recipe.].
Pour olive oil in a 5-6 quart stockpot over medium high heat. Add shallot, leeks and potatoes. Saute 12-15 minutes, or until vegetables begin to brown.
Deglaze the pan with the wine, and reduce to 1/3 the original volume of liquid.
Add chick stock and cream. Bring to a boil, reduce heat, and simmer about 30 minutes, until potatoes are tender.
Pour soup into blender, add half the garlic, and process until smooth. (Be careful with the hot liquid. If you have an immersion blender, use that instead.].
Return soup to stockpot over low heat. Add seasonings and blend well.
Garnish with remaining garlic gloves.
Psyllium Vegan Egg Replacer


Ingredients:
"water"

Directions:
Mix the psyllium in a small bowl or cup with the water.
Stir for about 30 seconds, while the mixture thickens.  It will become gluey enough to roll into a ball.
Prepare your egg replacer at the time required (otherwise it will continue to thicken before being added to your recipe].
Slow Cooker Turkey Breast
Category: meat-and-poultry
By ms_sally

Quick and easy way to cook turkey in the slow cooker. With only two ingredients, the only hard part is waiting.

Ingredients:
1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix

Directions:
Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 8 hrs 10 mins
Yields: 12 servings

Calories: 273
Fat: 1.5 g
Saturated fat: 0.5 g
Carbohydrates: 1.5 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 59.5 g
Cholesterol: 164 mg
Sodium: 308.9 mg
Pepperoni Pizza Salad


Ingredients:
plum tomatoes, green peppers, mozzarella cheese, sliced ripe olives, onion, tomato juice, red wine vinegar, cider vinegar, olive oil, garlic, dried basil, pepper, seasoned croutons

Directions:
In a large bowl, combine tomatoes, green pepper, mozzarella cheese, pepperoni, olives, and onion; mix well.
In a small bowl, combine tomato juice, vinegar, oil, garlic, basil and pepper; whisk together well.
Pour the dressing over the tomato mixture; toss to coat.
Cover and refrigerate several hours.
Sprinkle croutons just before serving.
Laura's Lemon Roasted Potatoes
Category: side-dish
By Laura

Try this recipe for lemon and dill flavored roasted potatoes that fit perfectly into a Mediterranean or Greek menu.

Ingredients:
¼ cup canola oil
½ cup butter, melted
2 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon dried dill weed
1 teaspoon salt
1 teaspoon ground black pepper
5 large potatoes, peeled and cubed

Directions:
Preheat the oven to 400 degrees F (200 degrees C). In a large bowl, stir together the canola oil, melted butter, lemon juice, garlic, dill, salt and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them. Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 460.6
Fat: 25 g
Saturated fat: 10.5 g
Carbohydrates: 55.2 g
Sugars: 2.5 g
Dietary fiber: 7 g
Protein: 6.6 g
Cholesterol: 40.7 mg
Sodium: 516.5 mg