xiaoxl/recipe_data huggingface dataset:
Savory Asparagus Bread Pudding


Ingredients:
milk, chicken broth, vegetable broth, eggs, salt, fresh ground black pepper, dried dill, asparagus, mushrooms, shallot, cheese

Directions:
Preheat oven to 400 degrees. Spray a 9x13-inch baking pan or casserole with nonstick cooking spray.
Using a serrated knife, cut the bread into 3/4-inch cubes and put all of the cubes in a large bowl.
In medium bowl, whish together the milk, broth, eggs, salt, pepper, and dill until combined. Pour the mixture over the bread.
Snap off the tough ends of the asparagus and cut the spears into 1-inch pieces. Add them to the bread along with the mushrooms and shallots.
Fold everything together well to combine the ingredients. Spoon them into the prepared pan and pat down the top to compact the ingredients. Sprinkle the cheese evenly ever the top.
Bake the pudding for 45 minutes, or until the top is browned and crisp and there is no liquid in the center. Let sit for 10 minutes before cutting into portions.
Portuguese Kale Soup
Category: soups-stews-and-chili
By John J. Pacheco

The best Portuguese soup made by my mother, Christina L. Pacheco

Ingredients:
½ pound dried white pea beans
½ pound chorizo sausage, thinly sliced
1 pound beef soup bones
1 quart water
1 medium head cabbage, chopped
2 bunches kale - rinsed, dried and chopped
5  potatoes, peeled and cubed
1 quart hot water or as needed
salt and pepper to taste

Directions:
Soak beans in twice their volume of water 8 hours or overnight. In a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover).  Cook over medium heat until beans are just beginning to be tender, 1 hour. Stir in cabbage, kale, potatoes and enough hot water to cover.  Cook until potatoes are tender, 20 minutes.  Season with salt and pepper.

Cook time: 1 hr 30 mins
Total time: 8 hrs
Yields: 10 servings

Calories: 302.2
Fat: 9.4 g
Saturated fat: 3.4 g
Carbohydrates: 42.2 g
Sugars: 4.4 g
Dietary fiber: 8.4 g
Protein: 14.9 g
Cholesterol: 20 mg
Sodium: 321.1 mg
Aw Shucks Grilled Corn


Ingredients:
fresh corn, mayonnaise, butter, brown sugar, fresh lime juice, dried ancho chile powder, garlic powder, fresh ground pepper

Directions:
Soak the  corn  in  salt  water  for  several  hours  to  get  the  shucks  moist.  (Add  2  Tbs.  salt  to  1  gallon  of  water].
In  a  medium  bowl  combine  mayonnaise,  butter,  sugar,  lime  juice,  chili,  garlic  and  pepper  until  the  ingredients  are  well  mixed.
Grill  the  corn,  with  the  shucks  intact,  over  hot  coals  or  high  gas  burners  on  the  grill,  turning  frequently,  until  done,  about  30  minutes.  The  shucks  will  often  turn  dark/black  but  will  protect  the  corn.
Peel  the  shucks  back,  one  at  a  time,  until  most  of  the  corn  is  exposed  and  then  remove  the  silk.  With  a  pastry  brush  lavishly  coat  the  corn  with  the  spiced  mayonnaise-butter  mixture.
Serve  with  shucks  tied  together  like  a  handle.
Dessertlover's Classic Caramel Sauce
Category: side-dish
By Karin Martinez

This is your basic caramel sauce, nothing fancy. In my opinion, a good starter recipe to maybe change to your liking afterwards.

Ingredients:
⅓ cup water
1 ½ cups white sugar
2 tablespoons unsalted butter
1 ¼ cups heavy cream
½ teaspoon vanilla extract
1 pinch salt

Directions:
Bring the water, sugar, and butter to a simmer in a saucepan over medium heat. Do not stir the mixture until the sugar has completely dissolved in the water. Cook uncovered, stirring occasionally, until the caramel has turned golden brown, 5 to 10 minutes. Carefully pour in a slow, steady stream of cream into the caramel while stirring constantly. The hot caramel will boil vigorously when the cream is added and solidify in areas. Add the vanilla extract and salt. Continue stirring over low heat until the caramel is smooth and creamy, 5 to 10 minutes more. Allow to cool for at least half an hour before using.

Prep time: 10 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 2 cups

Calories: 149.8
Fat: 8.3 g
Saturated fat: 5.2 g
Carbohydrates: 19.3 g
Sugars: 18.8 g
Protein: 0.4 g
Cholesterol: 29.3 mg
Sodium: 7.4 mg
Orange and Chocolate Squares


Ingredients:
light cream cheese, margarine, icing sugar, eggs, flour, salt, cream cheese, margarine, icing sugar

Directions:
Beat the cream cheese and margarine, then beat in the sugar until fluffy.
Add the eggs and orange extract, beat until smooth.
In a separate bowl, stir the flour, salt and orange rind together, then beat on med. low into the cream cheese mixture until mixed.
Stir in the mini chocolate chips.
Bake in a greased 11x16 pan for 20 - 25 minutes until firm. Do not overbake.
I use a cookie sheet with raised sides.
FROSTING: Beat the softened cream cheese and margarine.
Beat in the orange juice concentrate, add the icing sugar, then beat until smooth, mixture should be firm, but soft enough to spread.
Frost the cooled squares, then sprinkle with orange rind.
Slice the square 6 down and 10 across.
Marinara Sauce


Ingredients:
whole tomatoes, olive oil, onion, garlic clove, dried oregano, red pepper flakes, sugar, tomato paste, flat leaf parsley, basil, parmesan cheese

Directions:
"Crush tomatoes with a potato masher.  Film bottom of large wide pot with olive oil over medium heat. (I use a skillet].  Add onions, saute until soft.  Add garlic, cook 2 minutes.  Add oregano, red pepper, sugar, salt and pepper and stir.  Add tomatoes and paste, rinsing both cans with water and adding this to pan.  Add parsley and lower heat to simmer 30-45 minutes.  Add basil, cook a few minutes longer and serve."
Easy Gluten Free Chicken Parmesan


Ingredients:
chicken breast, parmesan cheese, egg, garlic powder, paprika, cayenne, black pepper, salt

Directions:
Preheat oven to 400 degrees F.  Spray nonstick 9x13 pan to grease.  Chicken breasts should be no more than 1" thick, pound chicken down if needed.
Combine Chex, 1/4 cup Parmesan cheese, Italian seasoning, garlic powder, cayenne, and paprika in food processor.  Pulse until you get a fine, even consistency from your coating mixture.  Pour into wide, shallow bowl.
Beat egg with salt and pepper to taste in wide, shallow bowl.
Dip chicken in egg mixture and dredge in coating.  Place in pan, and bake for 20 minutes or until coating is set and golden.
Remove pan with chicken from the oven, and pour sauce over the top of chicken.  Top with remaining cheese, cover with foil, and bake for 15-20 minutes more until chicken is done and sauce is heated through.
Serve with hot cooked GF pasta (Sam Mills is my favorite] or polenta and a green salad.
***Allergen modifications: Try using plain yogurt to coat chicken instead of egg if you are allergic to eggs.  Leave cheese out of coating mixture and topping if you are dairy free.
Chocolate Zucchini Brownie Bites
Category: fruits-and-vegetables
By Jane Ferrell Tippett

Something different to do with an overabundance of zucchini. These brownie bites do not last long at my house. Store in an airtight container.

Ingredients:
cooking spray
6 tablespoons water
2 tablespoons ground flax meal
2 cups self-rising flour
6 tablespoons unsweetened cocoa powder
½ cup butter, softened
1 ½ cups white sugar
1 teaspoon vanilla extract
2 ½ cups finely grated zucchini

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini muffin pans with cooking spray. Mix water and flax meal together and set aside until gelled, about 5 minutes. Mix flour and cocoa powder in a small bowl. Beat butter and sugar with an electric mixer in a large bowl until well combined. And 1/2 of the flax mixture and beat well. Add remaining flax mixture and vanilla extract; mix well. Blend in the flour mixture a little at a time until completely incorporated. Add zucchini with a spoon and mix well. Spoon batter into the prepared muffin pans. Bake in the preheated oven until edges pull away from the sides of the pan, about 20 minutes. Remove from the pans and cool on wire racks.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 60 brownie bites

Calories: 51.2
Fat: 1.8 g
Saturated fat: 1 g
Carbohydrates: 8.6 g
Sugars: 5.1 g
Dietary fiber: 0.4 g
Protein: 0.6 g
Cholesterol: 4.1 mg
Sodium: 64.6 mg
Caramelized Onions for the Grill or Oven


Ingredients:
sweet onion, butter, margarine, beef bouillon powder, garlic powder, salt, fresh ground black pepper

Directions:
Set outdoor grill to medium.
Place the onion wedges on a large square of heavy-duty foil.
Dot the top of the wedges with butter cubes, then sprinkle with bouillon powder, garlic powder, salt and ground black pepper.
Fold the foil square into a packet.
prick a small hole in the top of the packet to allow heat to escape.
Place the packet (hole-side facing up] on the preheated grill.
Cook for about 45 minutes to 1 hour or until the onions are a deep golden brown (shake the packet or open and stir the onions about halfway through to prevent burning].
For oven baking; place the sealed  foil packets on a small jelly-roll sheet.
Bake 375 degrees F for about 45-50 minutes.
Vienna Rolls (Bread Rolls)


Ingredients:
plain flour, plain flour, salt, dried yeast, sugar, milk, butter, egg

Directions:
Sift the flour, salt, dried yeast and sugar into a bowl. Make a well in the centre and pour in the milk.
Mix in and knead to form a smooth dough, then turn the dough onto a work surface and knead for about 10 minutes.
Put the dough in a greased bowl, cover with clingfilm and leave it to rise in a warm place for 1-1 1/2 hours until doubled in size.
Punch the dough down in the bowl to knock the air out, and then gradually work in the softened butter a little at a time.
The dough will now be very sticky to work with, but just continue working on until the butter is blended in evenly.
Turn it out onto a lightly floured work surface and shape the dough into a ball and cut the ball into 16 bits.
Roll each ball out into a long sausage-shaped roll, and then tie each roll into a knot.
Place each roll onto a greased baking tray and brush the top of the rolls with the beaten egg.
Loosely cover the baking sheet with a clingfilm and leave it to rise again in a warm place for about half an hour.
Meanwhile, pre-heat the oven to gas mark 5/375°F/190°C.
Bake in the centre shelf of the oven for about 20 minutes or until golden brown.
Remove from oven and transfer on to a wire rack to cool.
Roasted Butternut Squash Soup
Category: trusted-brands-recipes-and-tips
By Progresso

Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth  seasoned with cinnamon and roasted coriander.

Ingredients:
2 tablespoons butter
2 cups raw winter squash (butternut, hubbard, acorn)
Salt and pepper
2 tablespoons extra-virgin olive oil
½ cup diced onion (1/4-inch)
¼ cup diced celery (1/4-inch)
¼ cup diced carrot (1/4-inch)
1  cinnamon stick
Sea salt and freshly ground pepper
1 (32 ounce) carton Progresso® chicken broth
½ teaspoon ground toasted coriander  (Optional)
Roasted Winter Squash (above)
½ cup half-and-half, if desired*  (Optional)
2 tablespoons toasted pumpkin seeds
½ cup Progresso® plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat

Directions:
To make roasted  : Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve. To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick. Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.) Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.

Prep time: 30 mins
Total time: 1 hr
Yields: 4 cups

Calories: 350.3
Fat: 22.7 g
Saturated fat: 7.2 g
Carbohydrates: 29.9 g
Sugars: 2.7 g
Dietary fiber: 2.3 g
Protein: 7.8 g
Cholesterol: 26.5 mg
Sodium: 1387.9 mg
Sugary Almond Flavored Pancakes


Ingredients:
flour, sugar, milk, butter, baking powder, vanilla extract, egg

Directions:
mix dry ingredients first.
add room temp butter (you can use defrost time from microwave to increase speed].
add all liquid ingredients and mix.
in a skillet, on medium heat (between 8 and 4 on "those types of stoves"], pour 1 cup of pancake batter. You can add oil for frying too if you desire.
flip accordingly (about 1 -2 minutes] - these cook up pretty fast.
Crispy Bacon Wrapped Stuffed Tilapia #RSC


Ingredients:
bacon, olive oil, red onion, lemon juice, light brown sugar, garlic, dried parsley flakes, black pepper, salt, fresh green beans, parmesan cheese

Directions:
Preheat oven to 350 degrees.
1. In a small sauce pan heat the oil. When heated add the onions and fry for 2-3 minutes or until translucent.
2. Add the red peppers, lemon juice, brown sugar, garlic, parsley, black pepper and salt. bring the mixture to a boil, then reduce to a simmer and cook 5 minutes, or until the peppers are tender.
3. While the mixture cooks prepare your baking dish. (I use a disposable aluminum 8x8 in square cake pan because i dont like bacon grease on my good pans] Cut srips of reynolds wrap the size or your baking dish about 6 will be fine. Crinkle the strips of foil and securely place them in the bottom of your dish to make racks.
4. Remove the pepper mixture and process in a food processor (or blender] until smooth.
5. Return the mixture to the pan and stir in the bread crumbs until combined.
6. Spread the mixture evenly among the 4 Tilapia filets and roll them up. Wrap them in bacon using one strip of bacon per filet. If needed secure them in place with toothpicks.
7. Place the filet rolls over the racks to let the grease drain. Cover with reynolds wrap foil and bake in the preheated oven for 20 minutes.
8. In another baking dish spread the green beans evenly apart and sprinkle the top with pamesan cheese.
9. After the 20 minutes remove the filets and turn on the broiler. Remove the foil cover from the filets. Put the green beand and filets under the broiler and broil until the top of the bacon is crispy. Turn the filets to crisp the bottom side. If the cheese is burning too badly, take out the beans. when both sides f the bacon are crispy, take them out.
Serve the tilapia with a big side of green beans and enjoy.
Andrew's Chocolate Pie


Ingredients:
butter, margarine, sugar, eggs, flour, vanilla extract, salt

Directions:
Preheat oven to 350 degrees., Grease pie pan, I use Pam butter flavored spray., Mix all ingredients together., Pour into prepared pie pan., Bake for 25-30 minutes., Top with whipped cream.
Holiday Ham Balls


Ingredients:
buttermilk baking mix, smoked ham, sharp cheddar cheese, parmesan cheese, parsley flakes, spicy brown mustard, milk

Directions:
Heat oven to 350 farenheit.
Lightly grease jelly roll pan, 15 1/2 x 10 1/2 inch.
Mix thoroughly the Bisquick, finely chopped, fully cooked ham, and remaining ingredients.
Shape mixture into 1 inch balls.
Place about 2 inches apart in pan.
Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm.
Praline Pecan Pie a La Virginia Hospitality


Ingredients:
light corn syrup, sugar, milk, eggs, flour, vanilla, salt, pecans, pecan halves

Directions:
Sort through pecans to select 1/2 cup of perfect pecan halves.  Set aside until pie is otherwise ready for the oven.
Preheat the oven to 400 degrees Fahrenheit.
Mix corn syrup, sugar, milk, lightly beaten eggs, flour, vanilla, and salt and mix well.
Stir in chopped pecans.  Mix well.
Pour into unbaked pie shell.  Create decorative pattern with perfect pecan halves.
Place pie on pizza pan to catch drips.  Bake at 400 degrees Fahrenheit for 10 minutes.
Reduce heat to 300 degrees Fahrenheit and bake for 30 minutes or until firm in the middle.
Cool on wire rack.
Refrigerate.
Sehriye Pasta Dish (Turkish)


Ingredients:
chopped tomatoes, green peppers, red pepper flakes, beef, boiling water, spring onion, Italian parsley

Directions:
Fry tomatoes and peppers for 4 minutes in the oil., Add hot water and stock powder to the tomato and pepper mixture., Add the pepper flakes and Vermicelli and boil for a minute., Cover with lid, turn off heat., Stir pot after 7 minutes and replace lid., Leave another 7 minutes then serve into bowls., Sprinkle spring onion and parsley on each bowl.
Cheat's Butter Chicken


Ingredients:
chicken thigh fillet, butter, garlic cloves, curry paste, low-fat plain yogurt, coriander leaves

Directions:
Heat the oil in a heavy based frying pan. Stir fry the chicken in a few batches for 2-3 minutes or until golden. Transfer to a plate as you go.
Reduce heat and add the butter to the pan. Add the garlic and curry paste: stir for 30 seconds.
Stir through the soup, yogurt and cream then return the chicken and juices to the pan.
Simmer, stirring occasionally for 10-15 minutes until the chicken is tender and the sauce thickens slightly.
Serve over rice, sprinkled with the coriander leaves.
Basic White Rice
Category: side-dish
By LuisJanet Resendiz

It's simple and easy, yet tasty! Being Puerto Rican, I love rice!

Ingredients:
1 tablespoon canola oil
2 cups white rice
¼ teaspoon garlic powder  (Optional)
salt to taste
2 cups boiling water

Directions:
Heat oil in a large saucepan over medium heat. Add rice, garlic powder, and salt. Pour in boiling water to cover rice by about 1 inch; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, 20 to 30 minutes.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 servings

Calories: 369.1
Fat: 4.1 g
Saturated fat: 0.4 g
Carbohydrates: 74.1 g
Sugars: 0.2 g
Dietary fiber: 1.2 g
Protein: 6.6 g
Sodium: 47 mg
15 Bean and Ham Soup


Ingredients:
ham bone, ham, bacon bits, carrots, celery & leaves, onion, chicken broth, bay leaves, Worcestershire sauce, liquid smoke, Dijon mustard, chili powder, dried parsley, ground rosemary, black pepper, tomatoes and green chilies, lemon juice

Directions:
Notes before you begin: Sort through your beans carefully and discard any small stones or debris, and any damaged beans. Rinse the beans with cool water.  You have two options for preparing your beans before you cook them. You can either 1] soak them overnight in cold water, or 2] cover the beans with water, bring to a boil for 5 minutes, then turn off the heat, cover the beans and let rest for 70 minutes in the hot water. Drain the beans and add them to a large stock pot. Now your beans are ready to use.
To your stock pot and beans, add the ham bone, chopped ham, bacon bits, half the onion, half the celery, half the carrots, and enough broth to cover 2 inches over the beans. Season with Worcestershire sauce, Liquid Smoke, Dijon mustard, chili powder, bay leaves, pepper, parsley, rosemary.
Simmer uncovered over low heat, stirring occasionally, for about 2.5 hours. Add more chicken broth as needed to keep beans covered.
Remove the ham bone. Add diced tomatoes and chillies, vegetable juice, and remaining vegetables. Continue to simmer for 1 hour. Add more broth as needed.
Add the seasoning packet that came with the dry beans. Add lemon juice. Add salt and pepper to taste. Simmer for 30 minutes while you make cornbread, rice, or other side dishes. Remove bay leaves before serving.
TIPS: It is important that you don't add acidic ingredients such as tomatoes or lemon juice until the end of the cooking process as noted above. Acid tends to affect cooking times and can make beans tough and chewy.
Beans contain a natural sugar called Riffanose that is not digestible by the human body and can cause excess gas. One way to cut down on the gas is to cook a large, peeled potato with your beans for at least one hour. I cut the potato in half and add it during the first hour of cooking. Be sure to take it out and discard it. Eating it can make you sick to your stomach, as the potato absorbs a large percentage of the Riffanose.
Finally, it's important to note that it takes several hours for the flavor of this soup to properly develop, so resist the urge to taste it until the last 30 minutes. Definitely do not add salt until the end because it tends to get saltier as the broth cooks out. If you find it to be too salty, add hot water. As with any soup or stew, the flavor is best the next day, so feel free to make ahead. This soup can be made in the crock pot, using a full 8 hours cooking time. It freezes well.
Echidna Rolls


Ingredients:
sweet potatoes, reduced-fat cream cheese, flour, egg, brown rice, cheddar cheese, olive oil flavored cooking spray

Directions:
Preheat oven to 210C or 190C fan forced.
Line a 1 baking trays with baking paper and place sweet potato on one prepared tray and bake for 1 hour or until just tender and set aside for 10 minutes until cool enough to handle, peel and discard skin.
Place sweet potato, cream cheese, flour and egg in a bowl and using a fork mix to combine.
Spread rice on a dinner plate.
Shape 1 heaped tablespoon sweet potato mixture into a ball and press 1 cub of cheese into centre of ball and shape the ball to enclose cheese.
Roll ball over rice to cover, lightrly pressing rice onto ball and place on prepared tray and repeat with remaining sweet potato mixture, cheese and rice.
Spray ball with olive oil and bake for 15 minutes or until golden and heated through and set aside to cool.
NOTE You will need 1/2 cup of uncooked brown rice to get 1 1/2 cup of cooked.
Orange Potato Bread


Ingredients:
all-purpose flour, baking powder, salt, sugar, baking soda, egg, vanilla, potato

Directions:
In large bowl sift together flour, sugar, baking powder, baking soda and salt.
In small bowl, beat together egg, oil, orange juice, orange rind and vanilla.
Stir in prepared potatoes.
Add orange mixture all at once to dry ingredients and stir to mix well; sift in nuts.
Turn into greased 9x5x3 loaf pan.
Bake in 325 oven 60 min. until cake tester inserted comes out clean.
Cool 10 min.
Remove from pan and cool completely.
Alicia's Guacamole *allergy Friendly*


Ingredients:
avocados, key lime juice, lime juice, pico de gallo, garlic powder, sugar, vegan mayonnaise

Directions:
Mash avocados in a small bowl with fork.
Mix in other ingredients.
Cover and allow to chill in refrigerator for at least 2 hours.
Enjoy!
NOTE: The vegan mayonnaise adds just a bit of tangy flavor as well as a creamy factor, but can be left out or subbed for mayo if you prefer.  Also feel free to add more if you like, I only added a small amount so my husband wouldn't complain.
Apple Cumin Pork Chops


Ingredients:
garlic powder, ground cumin, chili powder, paprika, boneless pork chop

Directions:
Mix first 6 ingredients into a paste and slather on chops., Marinade them for 2-24 hours., Preheat BBQ on high heat., Reduce heat to medium high., Grill for 4-6 minutes on each side depending on thickness., Make sure that chops are no longer pink and that juices run clear., Let sit for about 5 minutes before serving.