xiaoxl/recipe_data huggingface dataset:
Coconut  Pound  Cake


Ingredients:
coconut cream pudding mix, instant vanilla pudding, eggs, water, instant vanilla pudding

Directions:
Combine cake mix, pudding mix, eggs, water, and oil in large bowl.  Blend, then beat at medium speed with electric mixer for 2 minutes.   Stir coconut into batter.
Pour into a greased and floured tube or Bundt pan.  Bake at 350 degrees for 50-55 minutes.  Cool.
Can also be baked as a layer cake in 2 greased and floured 9 inch pans for 27-32 minutes.
Frosting:
Combine pineapple and pudding and fold frozen whipped topping into pineapple pudding mixture.
Add coconut and nuts.
Sour Cream Chicken Enchiladas (No Canned Soup)


Ingredients:
chicken breasts, onion, cheddar cheese, flour tortillas, butter, flour, diced green chilies, chicken broth, sour cream

Directions:
Place chicken in a large saucepan and cover with water.  Season to taste.  (I usually add salt, pepper, poultry seasoning, seasoned salt, garlic powder, etc.]  Boil chicken until cooked through and tender.
Remove chicken, saving broth.  Shred or chop the chicken into small pieces.  I often grind it in my food processor as we like the pieces very small.
Place chicken in a large bowl and add 3 cups cheese and the onions.  Add salt to taste.  Mix well.
Place a small amount of chicken mixture onto each tortilla and roll.  Place in a casserole dish.  Try not to crowd too many into one pan.
In a saucepan, melt the butter.  Stir in the green chilies and then the flour. (If you want it spicier, you can add some chopped or pickled jalapenos to this mixture.].
Slowly stir in 4 cups of reserved chicken broth.  Cook until the mixture becomes slightly thick, like gravy.
Remove from heat and stir in sour cream.
Pour the sauce over the enchiladas.  Cover and cook at 350 degrees for 30 minutes.
Uncover, top with remaining cheese and return to oven for another 5 minutes to melt the cheese.
Broiled Garlic Mussels (Moules Gratiees )


Ingredients:
mussels, dry white wine, butter, shallots, garlic cloves, herbs, parmesan cheese

Directions:
Scrub the mussel under cold running water. Remove beards and discard any opened ones. Put in a pan with the wine, cover and steam for 5-8 minutes.
Strain and reserve the cooking liquid. Discard any that aren't open. Remove the top half of each mussel shell and discard.
Preheat the broiler.
Melt the butter in a large skillet, saute shallots until soft, add the garlic and cook an additional 1-2 minutes. Add bread crumbs and saute until lightly browned, remove from heat and stir in the herbs. Moisten with some of the reserved liquid. Season to taste with salt and pepper.
Sprinkle the crumb mixture over the mussels ( in their half shells] and arrange on baking sheet. Top with shredded Parmesan. Broil in batches, for 1-2 minutes until the topping is crisp and golden. Keep the first batch warm while you finish the rest.
Garnish with basil leaves and serve.
Spicy Salmon with Caramelized Onions
Category: main-dish
By Sabrina Romeo

I love making this salmon, it's quick, easy and super yummy! If your husband/boyfriend is a picky eater like mine he will love this recipe.

Ingredients:
1 ½ teaspoons ground black pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper
1 teaspoon minced garlic
1 tablespoon Dijon mustard
1 tablespoon brown sugar
½ teaspoon onion powder
¼ teaspoon salt
1 tablespoon olive oil
2 (6 ounce) salmon fillets
2 tablespoons olive oil
1 ½ tablespoons minced onion

Directions:
Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes. Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 2 fillets

Calories: 495.7
Fat: 36.6 g
Saturated fat: 6.1 g
Carbohydrates: 11.3 g
Sugars: 7.2 g
Dietary fiber: 0.9 g
Protein: 29.5 g
Cholesterol: 82.5 mg
Sodium: 562.2 mg
Glazed Teriyaki Chicken Stir Fry Sub


Ingredients:
sugar, gingerroot, cider vinegar, red wine vinegar, boneless chicken breast, chopped tomato, red onion, napa cabbage, romaine lettuce

Directions:
Combine mustard, teriyaki sauce, sugar,ginger and vinegar in a small bowl; set aside.
Heat oil in large skillet or wok over high heat; stir fry chicken about 5 minutes or until no longer pink.
Add vegetables (except cabbage or lettuce] and stir fry about 2 minutes longer or until just barely tender; pour sauce over stir fry and cook one minute.
Arrange lettuce on rolls and top with stir fry mixture; serve warm.
Fish Pie & Cauliflower Mash


Ingredients:
onion, leek, carrot, celery rib, fennel bulb, dried dill, bay leaf, ghee, white wine, arrowroot, fresh parsley, parmesan cheese, cauliflower, garlic cloves, butter, English mustard

Directions:
Preheat oven to 180 degrees celcius.
Fry onion, leek, carrot, celery, fennel, dill, and bay leaf in ghee in large pan over medium heat for 10 minutes.
Season with salt and pepper, then add the wine. Stir and simmer until it has evaporated.
Add 500ml of hot water, bring to simmer. Add fish, cover and poach for 5 minutes. Remove fish and set aside.
Mix arrowroot in a cup with cold water until smooth, then add to pan. Stir constantly for a few minutes as the sauce thickens. Take off heat, add parsley and season.
Flake fish into round 25cm diameter oven dish. Pour over sauce.
Cover with mash and parmesan and bake for 30 minutes.
To make the mash:
In a saucepan steam the cauliflower and whole garlic cloves with just a few tablespoons of water, lid on, for 5 minutes or until the cauliflower is tender. Use a knife to check.
Remove the pan from the heat, drain any excess liquid and add the butter, and mustard. Blend or mash until creamy and smooth. If it’s too sloppy or wet allow the mash to evaporate on a low heat.
Season to taste and add the spring onions or chives. Serve on top of each portion of fish pie.
Triple Chocolate Zucchini Muffins


Ingredients:
whole wheat flour, rolled oats, baking powder, baking soda, salt, cinnamon, cocoa powder, buttermilk, eggs, vanilla extract, coconut oil, zucchini, honey, brown sugar

Directions:
Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with non-stick spray or line with paper baking cups.
Mix dry ingredients in a medium bowl with a wire whisk.
Mix liquid ingredients and shredded zucchini in a small bowl with whisk.
Make a well in the dry ingredients, then pour in liquid mixture. Stir a few times with a wooden spoon or scraper to incorporate gently.
Fold in chocolate chips.
Scoop 1/3 batter per muffin into muffin tin.
Bake for 20-22 minutes until a toothpick inserted in the center of a muffin comes out clean.  Let cool for at least 10 minutes before taking muffins out or they may fall apart.
Turkish Baharat Spice Mix


Ingredients:
black pepper, cumin, dried mint, clove, nutmeg, cardamom, cinnamon

Directions:
"Mix all the ingredients and keep in a sealed jar away from light or heat."
Onion Salmon
Category: main-dish
By Dylan Fitterer

This is a great way to barbecue salmon for gatherings.  It adds some superficial flavor without hiding the salmons' own great taste.

Ingredients:
1 pound salmon fillet
1  onion, sliced into rings
freshly ground black pepper

Directions:
Preheat an outdoor grill for medium heat and lightly oil grate. Place the salmon on a large sheet of aluminum foil. Place the onion rings on top of the filet. Pepper to taste. Wrap the foil around the salmon, but don't seal the top. Place the salmon (still in foil) onto a preheated grill and cover.  Cook for 15 minutes or until salmon flakes easily with a fork.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 1 filet

Calories: 218.7
Fat: 12.3 g
Saturated fat: 2.5 g
Carbohydrates: 2.6 g
Sugars: 1.2 g
Dietary fiber: 0.5 g
Protein: 22.9 g
Cholesterol: 67 mg
Sodium: 68.1 mg
Healthy Low Fat Turkey Meatballs


Ingredients:
egg, parmesan cheese, pesto sauce

Directions:
Pre heat oven to 180c and lightly spray an oven tray with olive oil.
In a large mixing bowl add all the ingredients together, season with salt and pepper and mix until bound all together.
Roll the turkey mix into small balls and place on the oiled tray you should get 24 meatballs all up.
Bake for 20 to 25 minutes until starting to colour.
Add meatballs to your favourite pasta or on rice. They are nice with a tomato based sauce or a creamy garlic sauce like alfredo.
TIP - You can use any type of bread crumbs like gluten free, panko or just plan. Also you could use a plain sundried tomato pesto instead of the olive and mixed pepper.
Spicy Chicken Enchilada Dip


Ingredients:
chicken, low-fat cream cheese, black beans, Rotel Tomatoes, chihuahua cheese, fresh cilantro

Directions:
Preheat oven to 400 F.
In a large bowl, mix together the cream cheese, beans, corn, tomatoes, enchilada sauce, queso cheese, 1/2 cup Mexican Blend cheese, and taco seasoning.
Stir in the chicken.
Pour the mixture into a 9x9 inch casserole dish or pie dish sprayed with nonstick spray (this mixture would make enough for one casserole dish or 2 pie dishes].
Top with the remaining cup Mexican blend cheese and cilantro.
Bake for 25-30 minutes or until cheese is bubbly and melty.
Top with more cilantro and sour cream if desired.
Enjoy!
Chicken Pie


Ingredients:
boneless chicken breasts, celery, butter, flour, milk

Directions:
Cook chicken and celery in stock until done., Cut the chicken into bite sized pieces and place in a 9"X12" dish., Add the celery to the dish., Mix the stock and chicken soup and pour over the top., Melt butter., Add flour and milk to butter and mix until smooth., Spread flour mix over top of pan., Bake at 450 F until brown.
Pesto Pasta Caprese Salad
Category: side-dish
By thedailygourmet

The traditional Caprese salad is modified to pasta form. The mozzarella used is a fresh mozzarella, if you use the brick style, it will not be the same. If you can't find the pearlini mozzarella, use the cieglini and cut it in half. Regular rotini pasta can be used but the cooking time will be different.

Ingredients:
1 ½ cups rotini pasta
3 tablespoons pesto, or to taste
1 tablespoon extra-virgin olive oil
¼ teaspoon salt, or to taste
¼ teaspoon granulated garlic
⅛ teaspoon ground black pepper
½ cup halved grape tomatoes
½ cup small (pearlini) fresh mozzarella balls
2 leaves fresh basil leaves, finely shredded

Directions:
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 168.6
Fat: 8.3 g
Saturated fat: 2.8 g
Carbohydrates: 17.1 g
Sugars: 0.8 g
Dietary fiber: 1.1 g
Protein: 6.1 g
Cholesterol: 10.4 mg
Sodium: 173.1 mg
Afghan Sweet Bread (Roht)
Category: bread
By sarabear

Although roht is technically a sweet bread, in my family it is made more like a cookie. This is my aunt's recipe, which is very simple and easy. Enjoy with tea.

Ingredients:
3 cups all-purpose flour, plus more for dusting
1 ½ teaspoons baking powder
1 ½ teaspoons ground cardamom
1 pinch salt
2  eggs
1 cup unsalted butter, softened
1 cup white sugar
1 teaspoon nigella seeds  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease one 11x13-inch rectangular baking dish. Whisk flour, baking powder, cardamom, and salt together in a bowl. Whisk eggs together in a small bowl. Discard 1/4 of the egg mixture. Combine remaining egg mixture, butter, and sugar in a large bowl; beat with an electric mixer on medium speed until smooth, about 3 minutes. Fold the flour mixture into the egg mixture slowly. Beat briefly on low speed just until dough comes together. Transfer dough to the baking dish. Dust your hands with flour and pat dough into an even layer about 3/4-inch thick. Prick dough in several places with a fork and sprinkle the nigella seeds evenly on top. Bake in the preheated oven until lightly golden, 20 to 25 minutes. Remove from the oven and run a knife around the edges to loosen it from the pan; cut roht into squares while still warm. Let cool.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 1 11x13-inch baking dish

Calories: 393
Fat: 19.8 g
Saturated fat: 12 g
Carbohydrates: 49.1 g
Sugars: 20.2 g
Dietary fiber: 1.1 g
Protein: 5.4 g
Cholesterol: 86 mg
Sodium: 87.1 mg
Summer Berry Tart


Ingredients:
puff pastry, light cream cheese, icing sugar, vanilla extract, fresh blackberries, fresh raspberry, strawberries, powdered sugar

Directions:
Preheat the oven to 400F and line a baking tray. Place ready rolled pastry onto your tray and score a rectangle into the pastry, 1-2 inches from the edge. Poke the middle of the pastry with a fork.
Place in the oven for 12-15 minutes until risen, puffy and golden. Leave to cool completely.
Once cool, place the cream cheese, icing sugar and vanilla into a medium bowl and beat until light and smooth, about 1 minute on medium speed.
Pour onto cooled pastry and smooth with a small spatula.
Cover the cream cheese with fresh berries. (You can tip them on randomly or line them up, I'm a little OCD with symmetry!].
Dust with icing sugar if desired. Tart will keep in an airtight container, in the fridge for 2 days.
Chocolate Thunder Cake


Ingredients:
water, eggs, sweetened condensed milk, Cool Whip

Directions:
Bake cake in a 13x9 pan according to directions on box.
Let cool 25-30 minutes in pan.
Poke holes in cake with wooden spoon handle.
Pour on sweetened condensed milk.
Spread evenly and wait 5 minutes.
Pour on fudge topping (I melt it a few seconds in microwave to pour evenly].
Spread evenly and wait 5 minutes.
Spread Cool Whip over top.
Sprinkle crushed candy bars on top.
Emeril's I Love Gaaaaahlic Garlic Bread Spread


Ingredients:
unsalted butter, extra virgin olive oil, parmesan cheese, garlic, parsley, salt, parsley, paprika

Directions:
Preheat the oven to 350 degrees F.
Line a large baking sheet with aluminum foil.
Split the French bread in half lengthwise. Lay the bread, crust side down, on the lined baking sheet.
Place the butter in a medium bowl.
Add the remaining ingredients, and stir together until blended.
Spread the some of the  butter mixture evenly onto the bread, reserve the rest for more garlic bread (keeps at least 1 week in fridge, bring to room temp before using and stir well].
Garnish with some paprika and chopped parsley if desired for a bit more color.
Bake until golden brown and bubbly,about 15 to 18 minutes, checking early so it doesn't burn.
Remove from the oven.
Carefully slice diagonally into 7 slices per half and serve immediately.
Jason's Healthy yet   Tasty Sloppy Joes (Vegan)


Ingredients:
canola oil, Hunts tomato sauce, red onion, wheat germ, apple cider vinegar, fresh cilantro, paprika, garlic powder, cayenne pepper

Directions:
Cook the blended onion and water in a large frying pan until the water is gone.
Add vegeburger and oil. Cook on high for about 5 minutes stirring occasionally.
Stir in tomato sauce until well mixed in and then add all other ingredients. Mix well and cook an additional 5 to 10 minutes.
Serve hot on a toasted whole wheat hamburger bun.
Lasagna Casserole


Ingredients:
ground turkey, ground beef, large curd cottage cheese, parmesan cheese, mozzarella cheese, garlic powder

Directions:
Mix cottage cheese,parmesan cheese and 3/4 cup of mozzarella cheese with salt,pepper and 1/2 teaspoon garlic powder. Set aside.
Cook meat - season to taste, drain and add spaghetti sauce to meat.
Cook and drain medium egg noodles al dente according to directions.
Return to pot.
Add spaghetti sauce/meat mixture and cheese mixture; stir to blend and heat over medium heat.
Empty into large casserole dish and sprinkle remaining mozzarella cheese on top.
Place under broiler just to melt cheese (you may skip this step and add all the mozzarella w/cheese mix if you do not want to place under broiler].
Serve with a salad and garlic bread.
Rice Meatballs


Ingredients:
Minute Rice, ground beef, egg, onion, salt, marjoram, pepper, tomato juice, sugar

Directions:
Combine minute rice[right from box] with beef, egg, onion, salt, marjoram,pepper, and 1/2 cup tomato juice.
Mix lightly.
Shape mixture into 18 balls and place in skillet.
Add sugar to remaining 2 cups of juice.
Pour juice over meatballs in skillet.
Bring mixture to boil, reduce heat, simmer, covered 15 minutes, basting occasionally.
Honey-Cinnamon Cookies


Ingredients:
unsalted butter, brown sugar, honey, egg, flour, baking soda, salt, ground cinnamon, sugar, cinnamon

Directions:
Preheat oven to 375°F.
In a medium bowl, beat the butter, brown sugar, honey and egg on medium speed, scraping bowl constantly until smooth.
In another bowl, thoroughly combine the flour, baking soda, salt and cinnamon; then add this to the honey mixture.
Mix only until just combined.
The dough will feel almost liquid.
Drop by teaspoonfuls onto an ungreased cookie sheet.
The recommended baking instructions were: bake until just set and light brown around the edges (surfaces of cookies will appear shiny], 7-9 minutes.
I pulled them out at this point and thought they were too soft.
I put them back in until the cookies were rather uniformly dark brown and crisp-looking, about 14 or so minutes total (just carefully watch].
As soon as cookies come out of oven, sprinkle some of the cinnamon-sugar topping over the cookies.
Let stand 3 minutes before removing cookies to wire rack to cool.
Fruit Salad for Easter Sunday
Category: salad
By Shastina Blaylock

This fresh salad is so easy to prepare! Kid friendly too!

Ingredients:
1 cup chopped fresh strawberries
1 cup fresh blueberries
1  Granny Smith apple, chopped
1  Fuji apple, cored and chopped
2  kiwi fruit, peeled and chopped
1 (15 ounce) can crushed pineapple
1 cup red grapes
2 cups lemon yogurt

Directions:
In a salad bowl, mix together the strawberries, blueberries, Granny Smith and Fuji apples, kiwi fruit, crushed pineapple, red grapes, and lemon yogurt until thoroughly combined. Refrigerate leftovers.

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

Calories: 146.3
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 34 g
Sugars: 29.7 g
Dietary fiber: 2.8 g
Protein: 4.1 g
Cholesterol: 1 mg
Sodium: 44.2 mg
Kid-Approved Bento Toolbox Lunch
Category: main-dish
By bd.weld

Every little one enjoys a healthy lunch complete with toys. This toolbox lunch comes complete with a tractor loader, dump truck ,and utensil tools for the lunch break. Eating healthy was never more fun.

Ingredients:
2 tablespoons peanut butter, or to taste
1 (7 inch) whole wheat tortilla
1  apple, sliced
4  grape tomatoes, or to taste
4  yellow grape tomatoes, or to taste
3  celery sticks, or to taste
4  baby carrots, or to taste
2 tablespoons ranch dressing, or to taste

Directions:
Spread peanut butter over tortilla. Arrange apple slices end to end down the middle of the tortilla. Roll tortilla up tightly; cut into small pieces. Assemble bento box with tortilla pieces, grape tomatoes, golden tomatoes, celery, and carrots. Serve ranch dressing alongside.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 bento box

Calories: 547.9
Fat: 33.3 g
Saturated fat: 6 g
Carbohydrates: 61.6 g
Sugars: 21.1 g
Dietary fiber: 10.9 g
Protein: 14.2 g
Cholesterol: 8.1 mg
Sodium: 720.2 mg
Rock Salt Shrimp


Ingredients:
rock salt, garlic cloves, olive oil, shrimp

Directions:
Preheat an oven to 400 degrees F.
Select a 2-inch deep casserole dish that is large enough to hold the shrimp in a single layer. Add the rock salt to form a 1-inch bed in the dish. Slide the casserole dish into the oven and heat for 30 minutes.
Add the minced garlic and olive oil to a mixing bowl to prepare the marinade.
Make an incision down the back of each of the shrimp. Devein or remove the intestine from each piece and add the shrimp to the marinade. Toss together to coat, and let the ingredients rest for at least 10 minutes.
Once heated, pull your casserole dish from the oven and arrange the shrimp on the bottom in 1 layer. Return the dish to the oven, and roast for 2 minutes. Turn each shrimp over, and set them aside to let the residual heat from the pan finish cooking their second sides. Serve warm.
Roasted Vegetables With Horseradish Dressing


Ingredients:
beetroots, potatoes, turnips, onions, garlic, olive oil, fresh parsley, garlic, mustard, red wine vinegar

Directions:
Wrap the beetroot together in foil (like a package] and place in a 190c oven for 20 minutes.
Place the remaining ingredients (except the chopped parsley] in a baking tray, drizzle with olive oil, and season to taste.
Place in the oven with the beeroot parcel and cook for 1 hour more, or until tender.
Cool the vegetables slightly, then peel the beetroot and tiny onions-quarter the beetroot.
Toss all vegetables together gently, then serve on a platter with the dressing drizzled over, scatter with chopped fresh parsley.
Good with beef, lamb or oven roasted salmon.
HORSERADISH CREAM:
Combine garlic, horseradish and mustard.
Gradually whisk in oil and vinegar.
Season to taste.
Cherry Cheesecake Cookies


Ingredients:
all-purpose flour, baking powder, salt, cream cheese, unsalted butter, sugar, eggs, vanilla extract, graham cracker crumbs, cherry pie filling

Directions:
MAKE DOUGH Combine flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat cream cheese, butter, and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
HEAT OVEN Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place graham cracker crumbs in shallow dish.
ASSEMBLE COOKIES Roll dough into 1½-inch balls, then roll in crumbs. Place balls 2 inches apart on prepared baking sheets. Using tablespoon measure, make indentation in center of each ball. Place 3 cherries in each dimple. Bake until golden around edges, 12 to 14 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. (Cookies can be stored in airtight container for 2 days.].
Serrano Cheese Spinach


Ingredients:
spinach, cream cheese, heavy whipping cream, salt, pepper, garlic clove

Directions:
Thaw Spinach, rinse and squeeze out all remaining water by hand.
Chop serrano peppers.
Mix cream cheese, peppers, garlic, salt & pepper and heavy whipping cream with spinach.
Bake at 350 for 20 to 30 minutes or until dish looks like it is cooked all the way through.
Serve hot.