xiaoxl/recipe_data huggingface dataset:
Ziti With Asparagus, Smoked Mozzarella and Prosciutto


Ingredients:
asparagus, ziti pasta, olive oil, garlic cloves, salt, fresh ground black pepper, prosciutto, smoked mozzarella cheese, fresh basil leaves

Directions:
Following the directions on package, cook the ziti in a large pot of salted boiling water. 2 minutes before the ziti is done, add chopped asparagus to the pasta and water.  When ziti is done, drain, reserving 1 cup of pasta water.
Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds.
Add asparagus and pasta to the skillet. If needed, add some of the reserved cooking liquid. (I used almost all of it.] Toss to coat.
Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.
Oatmeal Whoopie Pies
Category: desserts
By Vonieta Stogner

Soft oatmeal cookies sandwiched together with a creamy vanilla filling.

Ingredients:
2 cups packed brown sugar
¾ cup butter
2  eggs
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking powder
3 tablespoons boiling water
1 teaspoon baking soda
2 ½ cups all-purpose flour
2 cups quick cooking oats
1  egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
¾ cup shortening

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. Cream butter or margarine with the brown sugar until light and fluffy. Beat in the eggs and mix well. Stir in the salt, cinnamon, baking powder, boiling water, baking soda and flour. Mix to combine. Stir in the oats. Drop cookies onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling. To Make Filling: Beat egg white. Mix in the milk, 1 teaspoon vanilla and 1 cup confectioners' sugar. Beat in the shortening and remaining 1 cup confectioners' sugar. Beat until light.

Yields: 3 dozen

Calories: 396.2
Fat: 17.6 g
Saturated fat: 7.3 g
Carbohydrates: 56.9 g
Sugars: 37.1 g
Dietary fiber: 1.4 g
Protein: 4 g
Cholesterol: 41.1 mg
Sodium: 235.6 mg
Awesome Red Wine Pot Roast
Category: main-dish
By KarenCooks

I call this my 'famous Seamus' pot roast because my tiny Siamese cat, Seamus, sat in the kitchen the entire time this pot roast was cooking. I've been making this recipe for 40+ years and I just throw the ingredients together; it's very forgiving. My son-in-law also says it's the best thing he ever ate. When boys hang around the oven, it can't be bad.

Ingredients:
3 pounds boneless beef chuck roast
2 tablespoons all-purpose flour
2 tablespoons canola oil
½ cup water
½ cup red wine
1 teaspoon dried basil
½ teaspoon dried marjoram
½ teaspoon dried thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1  onion, sliced
6  red potatoes, washed and halved
6  carrot, peeled and cut into 2-inch lengths
8  pearl onions, peeled and halved

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast. Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.

Prep time: 15 mins
Cook time: 4 hrs 15 mins
Total time: 4 hrs 30 mins
Yields: 1 (3 pound) roast

Calories: 242.8
Fat: 15.2 g
Saturated fat: 5.3 g
Carbohydrates: 10.1 g
Sugars: 2.9 g
Dietary fiber: 1.8 g
Protein: 14.3 g
Cholesterol: 51.6 mg
Sodium: 253.7 mg
Aunty Pasto's Seafood Lasagna
Category: main-dish
By Lucille

This lasagna features a white sauce made with cream of mushroom soup, white wine, crab meat, and shrimp. A wonderful dish to serve guests either at a luncheon or for a dinner party.  I have served this dish to so many of my   friends, and they have all asked for the recipe.

Ingredients:
8  lasagna noodles
2 tablespoons butter
1 cup chopped onion
1 (8 ounce) package cream cheese, softened
1 ½ cups cottage cheese, creamed
1  egg, beaten
2 teaspoons dried basil
½ teaspoon salt
⅛ teaspoon ground black pepper
2 (10.75 ounce) cans  condensed cream of mushroom soup
⅓ cup milk
⅓ cup dry white wine
1 (6 ounce) can crabmeat
1 pound cooked salad shrimp
¼ cup grated Parmesan cheese
½ cup shredded sharp Cheddar cheese
2 cups fresh sliced mushrooms

Directions:
Cook noodles in a large pot of boiling salted water until done. Rinse and drain noodles.  Set aside. Melt butter or margarine in a small saute pan over medium heat.  Add onion; cook and stir until tender.  Add cream cheese, cottage cheese, egg, basil, and salt and pepper. In a medium bowl, combine soup, milk, and wine.  Stir in crab, shrimp, and mushrooms. Place 4 noodles in the bottom of a well oiled 9x13 inch pan.  Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese.  Repeat layers. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.  Top with sharp  cheese, and parmesan cheese. Brown lasagna under broiler.   Remove from oven, and let stand 15 minutes before   serving.

Prep time: 5 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 475.3
Fat: 25 g
Saturated fat: 13.2 g
Carbohydrates: 28.2 g
Sugars: 3.9 g
Dietary fiber: 1.5 g
Protein: 33.1 g
Cholesterol: 209.4 mg
Sodium: 1216.6 mg
Limoncello Syllabub With Crushed Amaretti Cookies


Ingredients:
lemons, juice and zest of, heavy cream, caster sugar, amaretti cookies

Directions:
Mix the lemon juice, most of the zest and the limoncello together.
Pour the cream into a large bowl and softly whip with the sugar.
Drizzle in the lemon mixture and whisk until incorporated.
Divide between 6 small glasses and refrigerate for at least an hour.
Just before serving, put 6 cookies in a plastic bag. Crush with a rolling pin and sprinkle over each dessert with a little lemon zest.
If you like, serve each with a whole cookie on the side.
Jasmine Rice Salad With Fresh Ginger Dressing


Ingredients:
tea bag, green peas, carrot, rice vinegar, fresh ginger

Directions:
Steep the tea bag in 2 cups of boiling water for 4-5 minutes in sauce pan. Discard tea bag, bring water to boil, and add the jasmine rice.
Cover pan, reduce heat to low and cook 15-17 minutes or until rice grains are soft and fluffy and water is absorbed.
Remove rice from pan and allow to cool.
Microwave or steam the green peas just until tender. Drain and rinse with cold water to stop cooking process. Once cooled, toss with the carrots and cooled rice.
*Combine the dressing ingredients in a bowl then toss well with the rice mixture. Transfer to a salad bowl.
Serve chilled or at room temperature.
*Salad dressing can be prepared several hours in advance to allow to marinate if you desire.
Filipino Lumpia
Category: world-cuisine
By Jen

My stepmother is Filipino. I would watch her make these on special occasions. She never measured what she did, but I think I've got the knack of it. This is one of the best Filipino foods next to pancit - and unfortunately, I don't know how to make that!! You can find lumpia wrappers in Asian food stores wherever they keep their frozen food, and also (if you're lucky) in very large supermarkets.

Ingredients:
1 (12 ounce) package lumpia wrappers
1 pound ground beef
½ pound ground pork
⅓ cup finely chopped onion
⅓ cup finely chopped green bell pepper
⅓ cup finely chopped carrot
1 quart oil for frying

Directions:
Make sure the lumpia wrappers are completely thawed. Lay several out on a clean dry surface and cover with a damp towel. The wrappers are very thin and the edges will dry out quickly. In a medium bowl, blend together the ground beef and pork, onion, green pepper and carrot. Place about 2 tablespoons of the meat mixture along the center of the wrapper. The filling should be no bigger around than your thumb or the wrapper will burn before the meat is cooked. Fold one edge of the wrapper over to the other. Fold the outer edges in slightly, then continue to roll into a cylinder. Wet your finger, and moisten the edge to seal. Repeat with the remaining wrappers and filling, keeping finished lumpias covered to prevent drying. This is a good time to recruit a friend or loved one to make the job less repetitive!! Heat oil in a 9 inch skillet at medium to medium high heat until oil is 365 to 375    degrees F (170 to 175   degrees C)  Fry 3-4 lumpia at a time. It should only take about 2-3 minutes for each side. The lumpia will be nicely browned when done. Drain on paper towels. You can cut each lumpia into thirds for parties, if you like. In the Philippines, lumpia was eaten with banana ketchup, but I've never seen it sold in America.

Prep time: 1 hr
Cook time: 10 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 550.1
Fat: 30.6 g
Saturated fat: 8 g
Carbohydrates: 42.6 g
Sugars: 1.3 g
Dietary fiber: 1.2 g
Protein: 24.9 g
Cholesterol: 75 mg
Sodium: 60.4 mg
Koula's Best Ever Chicken Gyros
Category: meat-and-poultry
By ITSIE

This is an unusual version of classic Middle Eastern gyros (only homemade under the oven's broiler). Very tasty and quick to make. Perfect weekday dinner! You can prepare it in advance, let it marinate and just stick it in the oven. Best served inside pita bread pockets, with salad and yogurt.

Ingredients:
3  skinless, boneless chicken breast halves - cut into 1/2 inch strips
2 tablespoons ketchup
2 tablespoons olive oil
1 ½ teaspoons white wine vinegar
1 teaspoon dried oregano
1 teaspoon mustard powder
1 ½ teaspoons curry powder, or to taste
4  pita breads, cut in half
2 cups mixed salad greens
1 cup plain yogurt

Directions:
Place the chicken strips side by side in a broiling pan. In a cup or small bowl, stir together the ketchup, olive oil, white wine vinegar, oregano, mustard powder and curry powder. Pour over the chicken. Allow the chicken to marinate while you preheat the oven's broiler. Broil uncovered for 15 minutes with the meat about 6 inches from the heat. Just until the chicken is cooked through, but not browned. If left too long, it will turn stringy and dry. Place hot chicken into pita pockets and spoon some of the juices from the pan over it. Top with salad greens and plain yogurt.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 380.6
Fat: 11 g
Saturated fat: 2.3 g
Carbohydrates: 41.3 g
Sugars: 7 g
Dietary fiber: 2.4 g
Protein: 28 g
Cholesterol: 54 mg
Sodium: 499.7 mg
Budget Bytes' Crustless Quiche


Ingredients:
fresh mushrooms, garlic, kale, silver beet, leek, capsicum, eggs, milk, feta cheese, parmesan cheese, mozzarella cheese

Directions:
Preheat your oven to 350 degrees. If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain while you begin to prepare the rest.
Quickly rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes]. Add the leek and stir until coloured.
Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it (or the kale or the silverbeet] out on the bottom of the pie dish. Next add the cooked mushrooms & leek, capsicum and crumbled feta.
In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking] Pour this mixture into the pie dish over the greens, mushrooms, capsicum, leek, and feta.
Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!
Jalapeno Cornbread Low Fat to No Fat


Ingredients:
cornmeal, whole wheat pastry flour, sugar, baking powder, baking soda, fat-free buttermilk, low-fat buttermilk, corn kernel, nonfat cheddar cheese

Directions:
Combine dry ingredients and combine well.
Combine wet ingredients stir well.
Add dry ingredients to the wet ingredients just until moist.
Fold in the corn, cheese, and peppers.
Spray a 9 inch skillet with a cooking spray.
Spread batter evenly.
Bake 350 degrees F for 25 to 30 minutes, or Just until a tester comes away clean.
Remove and let sit four to five minutes before cutting into wedges.
Easy Crock Pot Roast


Ingredients:
character(0]

Directions:
Put roast in pot., Sprinkle envelope of soup on top., Pour mushroom soup on top of all., Cook on low for about 8 hours.
Slow Cooker Philly Steak Sandwich Meat
Category: main-dish
By duboo

This makes a fantastic meat for Philly steak sandwiches. You can even use lower grade roasts and have this turn out. It also makes its own au jus if you like to dip as I do. To serve, sautee a sliced onion and sliced green pepper in a skillet. Put meat on a sub bun and top with onion and green pepper and Swiss or provolone cheese on top of that.   Leave open-faced and broil until the cheese just starts to brown. The top of the bun will brown fast so don't broil that until the cheese has completely melted and just starts to show color.

Ingredients:
½ large onion, sliced
3 cloves garlic, chopped
1 pound beef sirloin, cut into 2-inch strips, or more to taste
½ teaspoon ground cumin
½ teaspoon ground black pepper
½ teaspoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon dried thyme
¼ teaspoon dried marjoram
¼ teaspoon dried basil
2 tablespoons bourbon whiskey (such as Jim Beam®)
1 teaspoon soy sauce
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
½ teaspoon hot sauce (such as Frank's Red Hot ®)
1 (12 fluid ounce) can or bottle beer (such as Budweiser®)
2 cubes beef bouillon

Directions:
Spread onion and garlic into the bottom of a slow cooker; layer beef over onion and garlic. Sprinkle cumin, black pepper, chili powder, onion powder, garlic powder, paprika, thyme, marjoram, and basil over beef; top with bourbon, soy sauce, mustard, Worcestershire sauce, and hot sauce. Pour beer over beef mixture and add beef bouillon cubes. Cook on Low, stirring every hour or so, for 8 hours (or High for 4 hours).

Prep time: 15 mins
Cook time: 8 mins
Total time: 8 hrs 23 mins
Yields: 4 servings

Calories: 250.9
Fat: 10.6 g
Saturated fat: 4.2 g
Carbohydrates: 7.6 g
Sugars: 1.5 g
Dietary fiber: 0.8 g
Protein: 20.1 g
Cholesterol: 60.4 mg
Sodium: 601.8 mg
Poppyseed Lemon Cake


Ingredients:
all-purpose flour, salt, bicarbonate of soda, baking powder, poppy seeds, lemons, unsalted butter, eggs, plain yogurt, vanilla extract, lemons, powdered sugar, lemon, powdered sugar

Directions:
Heat the oven to 180C/350°F Butter a 9in/23cm springform cake tin and dust with flour.
Sieve together the flour, salt, bicarbonate of soda and baking powder. Stir in the poppy seeds and lemon zest. Beat together the butter and 4 1/2oz  of sugar until light and fluffy. In a jug, whisk together the egg yolks, yoghurt and vanilla.
In a very clean bowl, beat the egg whites with a pinch of salt until they hold soft peaks. Add the remaining sugar a spoonful at a time, beating until the meringue mix holds stiff peaks.
Beat the flour mixture and the egg mixture alternately into the butter and sugar, starting and ending with the flour (ie, flour/eggs/flour/eggs/flour]. Stir about a third of the meringue mixture into the batter to lighten it, then gently fold in the rest. Spoon the cake mix into the tin, smooth the top and bake for 40-45 minutes, until a toothpick comes out clean.
While the cake is baking, make the syrup. Combine the juice, sugar and zest in a small saucepan and heat gently, stirring, until the sugar is dissolved. Simmer for two minutes, then remove from the heat.
Take the cake out of the oven and spike all over the top with a skewer. Pour the syrup over, letting it trickle over the top and down the sides. Leave to cool in the tin, then dust with icing sugar before serving.
Teahouse Chicken and Rice


Ingredients:
chicken legs, chicken wings, boiling water, green onions, olive oil, lemon juice, red pepper flakes, soy sauce, garlic cloves, cornstarch, hoisin sauce, long grain rice

Directions:
Steep tea in boiling water for 2- 3 minutes. Remove tea bags. Add green onions, oil, lemon juice, soy sauce,Karo syrup, red pepper flakes, minced ginger and garlic. Stir and set aside.
In a plastic bag, add chicken pieces and marinade. Marinate for 2 hours or longer. Remove chicken from marinade (reserve marinade] and place on foil-lined broiler pan. Broil about 25 minutes or until done, turning twice.
Place marinade in small saucepan and bring to a boil. Add cornstarch slurry and hoisin sauce. Cook until thickened.
To serve: Place scoop of steamed rice in center of plate. Put 2 pieces of chicken over rice and drizzle with sauce. Serve extra sauce on the side.
Kfc Coleslaw Dressing


Ingredients:
lemon juice, white vinegar, salt, ground pepper, milk, buttermilk, mayonnaise, granulated sugar

Directions:
"You simply need to add all of the following ingredients into a bowl and mix them up!"
Slow Cooker Roast Beef
Category: everyday-cooking
By GLASSWOMN9

Excellent roast beef with plenty of juices which can be thickened for gravy.

Ingredients:
⅓ cup soy sauce
1 (1 ounce) package dry onion soup mix
3 pounds beef chuck roast
2 teaspoons freshly ground black pepper

Directions:
Pour soy sauce and dry onion soup mix into the slow cooker; mix well. Place chuck roast into the slow cooker. Add water until the top 1/2 inch of the roast is not covered. Sprinkle ground pepper on top. Cover and cook on low for 22 hours.

Prep time: 5 mins
Cook time: 22 hrs
Total time: 22 hrs 5 mins
Yields: 6 servings

Calories: 554.8
Fat: 40.8 g
Saturated fat: 16.4 g
Carbohydrates: 4.4 g
Sugars: 0.5 g
Dietary fiber: 0.6 g
Protein: 40.4 g
Cholesterol: 161 mg
Sodium: 1368.6 mg
Ricotta Pound Cake with Lemon and Blueberries
Category: uncategorized
By Lucille

This gluten-free lemony ricotta pound cake made with almond flour and a sugar substitute is sure to delight with fresh blueberries in every bite. Top with fresh blueberries, a dusting of sweetener, or make your own glaze.

Ingredients:
1 cup granulated erythritol sweetener (such as Swerve®)
½ cup unsalted butter, room temperature
4 large eggs, divided
1 ¼ cups whole milk ricotta cheese
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
2 ½ cups blanched almond flour
2 teaspoons baking powder
⅓ cup fresh blueberries

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold. Combine sweetener, butter, and 1 egg in a large bowl. Beat with an electric mixer until light and fluffy. Add ricotta cheese, lemon zest, and vanilla extract; mix until well combined. Whisk almond flour and baking powder together in a separate bowl until well combined. Alternate adding almond flour mixture and remaining 3 eggs, one at a time, to the batter, mixing well after each addition. Gently fold in blueberries and pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean and the center is fully baked; about 50 minutes. Cool in the pan for 15 minutes before inverting the cake onto a wire rack to cool completely.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 25 mins
Yields: 12 servings

Calories: 291.5
Fat: 25.5 g
Saturated fat: 8.5 g
Carbohydrates: 23.5 g
Sugars: 1.6 g
Dietary fiber: 2.9 g
Protein: 10.6 g
Cholesterol: 95.4 mg
Sodium: 127.3 mg
Almond, Apricot and White Chocolate Decadence Bars (Cookie Mix)


Ingredients:
butter, margarine, egg, almond paste, sugar, cream cheese, eggs, lemon juice

Directions:
Heat oven to 375°F
In large bowl, stir cookie base ingredients until soft dough forms.
Spread dough in bottom of ungreased 13x9-inch pan.
Bake 10 to 15 minutes or until set.
Cool 10 minutes.
Meanwhile, in large bowl, beat almond paste and sugar with electric mixer on low speed until crumbly but blended.
Add apricots; beat on low speed just until combined.
Add cream cheese, 2 eggs and the lemon juice; beat on medium speed until well blended.
Pour over warm cookie base.
Bake 20 to 25 minutes or until set.
Cool 30 minutes.
Place baking chips in small bowl.
In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; pour over baking chips.
Let stand 1 minute.
Stir until chips are melted and mixture is smooth.
Pour and spread over filling.
Sprinkle with almonds.
Refrigerate about 2 hours or until set.
For bars, cut into 9 rows by 4 rows.
Store covered in refrigerator.
Black Coffee Hair Shine


Ingredients:
black coffee, water

Directions:
Shampoo your hair and then lightly condition it., Pour black coffee over it., Work into hair from scalp to ends., Follow quickly by rinsing it under cool water., Pat dry gently.
Spicy Catfish Chowder
Category: soups-stews-and-chili
By L Mac

Thick and spicy chowder, full of veggies! Serve with a warm and crusty loaf of bread!

Ingredients:
2 tablespoons olive oil
2  yellow onions, diced
2  carrots, diced
¼ cup butter
1  zucchini, diced
4 cloves garlic, minced
1 (12 fluid ounce) can or bottle beer (golden ale-style)
3 tablespoons seafood seasoning (such as Old Bay®)
3 tablespoons dried parsley
1 tablespoon garlic powder
1 tablespoon chile-garlic sauce (such as Sriracha®)
1 teaspoon sea salt
1 teaspoon dried oregano
ground black pepper to taste
4 (6 ounce) fillets catfish
2 (14.5 ounce) cans stewed tomatoes with juice
1 (14.5 ounce) can water
1 (12 ounce) can whole kernel corn, drained

Directions:
Heat olive oil in a large soup pot over medium heat; cook and stir onions and carrots until onions are slightly softened, about 2 minutes. Melt butter with onions and carrots; cook and stir zucchini and garlic in the melted butter until onions are translucent, about 7 more minutes. Stir beer, seafood seasoning, parsley, garlic powder, chile-garlic sauce, sea salt, oregano, and black pepper into the vegetable mixture and gently lay catfish fillets over top of vegetables. Pour tomatoes with their juice over the vegetables and catfish. Cover pot and bring to a simmer; cook until catfish are cooked through, about 10 minutes. Break the catfish fillets apart into bite-size chunks. Pour in a tomato can of water and stir in corn; simmer the chowder covered until vegetables are tender and flavors have blended, at least 30 more minutes.

Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 306.6
Fat: 15.3 g
Saturated fat: 5.4 g
Carbohydrates: 26 g
Sugars: 8.8 g
Dietary fiber: 4.5 g
Protein: 16.2 g
Cholesterol: 57.2 mg
Sodium: 1379.2 mg