xiaoxl/recipe_data huggingface dataset:
Crab-Stuffed Deviled Eggs
Category: appetizers-and-snacks
By Chef John

These eggs are actually also stuffed with crab, not just topped with crab. They are extremely easy to make. This recipe includes my famous 17-minute egg-cooking method.

Ingredients:
6  large eggs
4 ounces fresh crabmeat, divided
3 tablespoons mayonnaise, or to taste
2 teaspoons chopped fresh tarragon
1 teaspoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon hot pepper sauce, or to taste
1 pinch seafood seasoning (such as Old Bay®)
3 drops Worcestershire sauce
1 pinch salt and freshly ground black pepper to taste
½ teaspoon freshly grated lemon zest
1 teaspoon creme fraiche, or more to taste
½ teaspoon Aleppo pepper
1 tablespoon chopped fresh chives, divided
⅛ teaspoon cayenne pepper, plus more for garnish

Directions:
Place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. Place over high heat, bring to a simmer, and cover pot once eggs start to move around. Remove from heat and let stand for 17 minutes. Drain hot water from pan, cover with lid, and shake pot to lightly crack eggs. Fill pot with cold water, pour off cold water, and refill with more cold water. Let eggs stand in water until cold. Peel eggs and cut in half lengthwise. Separate yolks from egg halves; place yolks into a mixing bowl. Place crab meat onto a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks. Reserve portion containing larger chunks. Chop the portion of crab meat with the smaller chunks; add to egg yolks. Mash yolks with a fork. Stir in mayonnaise, tarragon, Dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, Worcestershire sauce, salt, and black pepper. Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves. Chop largest crab pieces and place remaining crabmeat into a small bowl. Lightly stir in lemon zest, creme fraiche, Aleppo pepper, and cayenne pepper with a fork. Taste and adjust salt. If mixture seems dry, stir in more creme fraiche. Top each stuffed egg with a generous pinch of crab mixture. Sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. Transfer eggs to a serving platter; refrigerate until serving time.

Prep time: 30 mins
Cook time: 5 mins
Total time: 1 hr 12 mins
Yields: 12 deviled egg halves

Calories: 65.8
Fat: 5.4 g
Saturated fat: 1.3 g
Carbohydrates: 0.6 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 3.7 g
Cholesterol: 96.6 mg
Sodium: 96.9 mg
Mom's Cinnamon Rolls


Ingredients:
dry yeast, warm water, milk, shortening, sugar, salt, egg, butter, brown sugar, cinnamon, powdered sugar, butter, vanilla, milk

Directions:
Add the yeast to the warm water. Let sit while preparing rolls. Put a little sugar in the mixture to feed the yeast. It should rise.
Scald milk; add shortening.
Add sugar and salt and cool to tepid.
Add beaten egg and yeast.
Add flour 1 cup at a time beating after each addition. Add 4 cups flour. Dough will be soft but firm enough to handle. Add more flour a little at a time until you can handle the dough.
Knead on a floured surface until elastic and smooth.
Place in an oiled bowl and let rise 1-1/2 hours or refrigerate overnight.
Press dough down and divide into workable sections.
Roll out into a rectangle.
Cover with melted or softened butter.
Mix cinnamon and brown sugar and spread over melted butter generously.
Roll up jellyroll style and pinch ends to seal.
Cut into slices 1 inch thick (I use dental floss to slice evenly].
Place in greased pan leaving space to rise. Let rise until doubled.
Bake at 350 degrees Fahrenheit for 15 to 20 minutes until lightly brown.
For the Frosting:
Beat powdered sugar, melted butter and vanilla together, adding milk or cream to make a thick consistency.
Spread over warm rolls to let frosting melt.
Vegetarian Bean Pasta


Ingredients:
dry linguine, canned tomatoes, fresh tomatoes, great northern beans, extra virgin olive oil, garlic, fresh parsley, dried parsley, oregano, green olives, kalamata olive, feta, Fontina cheese, salt, black pepper

Directions:
Start water in large pot to boil noodles.
Heat oil in a wide/deep skillet (or pot large enough for all ingredients except noodles],blade crush and mince garlic, add when oil is hot.
Dice fresh tomatoes or open cans quickly so the garlic doesn't burn; slightly brown is fine, but garlic needs only a brief period to release aroma.
Add tomatoes, parsley, oregano, and I add pepper now too if coarse black pepper is available; if not, just add some fine black to taste when serving.
When tomato mixture begins to bubble, cover and reduce heat to simmer (about 3 min].
Now is a good time to drain noodles if you haven't already.
Make sure you drain off all excess water, and please don't add oil to noodles.
Time to add beans and olives to tomatoes, cook 1 minute.
Serve as common noodles by pour over or mixing, sprinkle with cheese or salt/pepper to taste.
If you used fresh parsley and have any left over you can sprinkle that on top, how versatile.
4-Ingredient Key Lime Pie


Ingredients:
graham cracker pie crust, sweetened condensed milk, frozen limeade concentrate, Cool Whip

Directions:
Combine Sweetened condensed milk, limeaid and cool whip in a mixing bowl., Stir until thoroughly mixed., Pour into 2 graham cracker crusts., Let chill., Filling will become firmer when chilled.
Seven Grain Bread I
Category: bread
By Anonymous

A very good bread for your taste buds and your body.

Ingredients:
1 ½ teaspoons active dry yeast
2 ¼ cups bread flour
1 ½ teaspoons salt
2 tablespoons white sugar
1 ½ tablespoons nonfat dry milk powder
1 ½ tablespoons margarine
1 ⅓ cups warm water (110 degrees F/45 degrees C)
¾ cup seven grain cereal

Directions:
Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select the Medium Dark Crust setting, and press Start.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 - 1.5 pound loaf

Calories: 141.6
Fat: 2 g
Saturated fat: 0.3 g
Carbohydrates: 26.2 g
Sugars: 2.7 g
Dietary fiber: 1.8 g
Protein: 5 g
Cholesterol: 0.2 mg
Sodium: 311.9 mg
Out of This World - Mai Tai


Ingredients:
light rum, lime juice, orange Curacao, orgeat syrup, dark rum, maraschino cherry

Directions:
Pour all the ingredients except the dark rum into a shaker with ice cubes., Shake well., Strain into an old-fashioned glass half filled with ice., Top with the dark rum., Garnish with the cherry.
Candied Flower Donuts


Ingredients:
caster sugar, egg, milk, vanilla, sugar, lemon, poppy seed, butter, powdered sugar, lemon juice

Directions:
To prepare the edible flowers, apply sugar & egg white mixture gently on the edible flowers using a small brush.
Sprinkle sugar over the flowers.
Bake at 170F for 1 hour.
To make donuts, whisk, egg, milk, vanilla, and sugar.
Add flour.
Zest in some lemon, add poppy seeds and mix with a spatula.
Add melted butter, mix well.
Pipe the donut batter into donut molds.
Bake 350F for 15mins.
To make donut icing, stir powdered sugar and  lemon juice together.
Dip the baked and cooled donuts, one by one, face down into the icing.
Immediately place the candied edible flowers on top of the icing in any arrangement you wish.
Baja-Style Chicken Bowl
Category: main-dish
By mlreffey

For a little extra flavor, add the salsa while cooking instead of after.

Ingredients:
2 teaspoons olive oil
4 ounces diced cooked chicken
½ cup frozen corn
1  red bell pepper, sliced
salt and ground black pepper to taste
1 cup cooked brown rice
½ cup salsa
¼ cup shredded Monterey Jack cheese

Directions:
Heat oil in a skillet over medium heat. Cook and stir chicken, corn, and red pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes. Season with salt and pepper. Spoon rice into 2 bowls, divide chicken mixture between the two bowls, and top each with salsa and Monterey Jack cheese.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 2 servings

Calories: 379
Fat: 14.6 g
Saturated fat: 4.8 g
Carbohydrates: 39.2 g
Sugars: 5.8 g
Dietary fiber: 5 g
Protein: 23.9 g
Cholesterol: 54.6 mg
Sodium: 581.1 mg
Moroccan Chicken & Egg Tagine


Ingredients:
olive oil, garlic clove, onion, boneless skinless chicken breasts, low sodium chicken broth, lemon, parsley, cilantro, La Kama Moroccan Spice Blend, salt, ginger, eggs

Directions:
Heat the olive oil over medium-low heat in a tagine.  Add the garlic, onion & chicken then brown until no longer pink.
Pour in the broth & lemon juice then stir in the parsley, cilantro and spices. Cook covered until the chicken is thoroughly done (roughly 60 minutes].
Break eggs into a bowl & whisk.  Pour the egg mixture over the chicken & cook for another 10-15 minutes.  Serve hot.
Patti's Mussels a la Mariniere
Category: world-cuisine
By Patti

This dish is reminiscent of dining in an outdoor cafe in the south of France.  Serve with crusty bread, and a nice chilled glass of white wine. This exact recipe can also be used for clams.

Ingredients:
50  fresh mussels, scrubbed and debearded
2 tablespoons extra virgin olive oil
5 cloves garlic, minced
1 cup white wine
2 tablespoons margarine or butter
3  green onions, chopped
1 bunch fresh parsley, chopped
3  roma (plum) tomatoes, chopped
salt and pepper to taste

Directions:
Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand. Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste. Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit!

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 161
Fat: 8.7 g
Saturated fat: 1.3 g
Carbohydrates: 5.7 g
Sugars: 2.2 g
Dietary fiber: 0.9 g
Protein: 7.7 g
Cholesterol: 17.9 mg
Sodium: 150.6 mg
German Chocolate Cake Mix Cookies


Ingredients:
rolled oats, raisins, eggs, sweetened flaked coconut

Directions:
Heat oven to 350*.
In large bowl, combine all ingredients, blend well.
Drop dough by rounded teaspoonsful 2" apart on ungreased cookie sheet.
(I usually use parchment paper or teflon baking sheet ].
Bake at 350* for 8-10 minutes or until set.
Cool 1 minute on sheet, and them remove to rack to cool completely.
Keto Creamy Chicken and Vegetable Bake
Category: meat-and-poultry
By Kim Frost

This creamy chicken and vegetable is low carb and high fat, everything you want in a keto dish! I have only made it once so far and it turned out delicious! If you have any tips or improvements, please let me know! This is a large recipe that you can easily get 8 to 10 servings from. I cook most of my keto meals this way, so we can then dish up all the leftovers into meal prep containers for lunches.

Ingredients:
3 tablespoons butter, divided
8 ounces shortcut bacon, chopped
1  yellow onion, chopped
1 clove garlic, minced
4  skinless, boneless chicken breasts, cubed
1 head broccoli, chopped
1 head cauliflower, chopped
1  leek, chopped
2 cups sliced fresh mushrooms
¼ cup chicken stock
1 tablespoon garlic and herb seasoning
½ cup heavy cream
½ cup cream cheese
½ cup grated Parmesan cheese
½ cup grated Cheddar cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Heat 1 tablespoon butter over medium heat in a large pot. Add bacon, onion, and garlic; cook until onion is soft, about 5 minutes. Add chicken and cover the pot. Cook until chicken is no longer pink in the centers, stirring occasionally, about 10 minutes. Stir in broccoli, cauliflower, leek, mushrooms, chicken stock, and garlic and herb seasoning. Replace the lid and cook until vegetables are soft, about 10 minutes. Meanwhile, heat a saucepan over medium heat. Add remaining butter and heavy cream and heat through, 2 to 3 minutes. Add cream cheese and cook until melted, stirring often, 3 to 4 minutes. Remove sauce from heat. Stir in Parmesan cheese. Drain and discard excess liquid from chicken mixture, if necessary. Transfer mixture to a large baking dish. Pour sauce on top and add grated Cheddar cheese. Bake in the preheated oven until cheese is melted and browned to your liking, about 10 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 8 servings

Calories: 364.2
Fat: 24.8 g
Saturated fat: 13.7 g
Carbohydrates: 12.7 g
Sugars: 4.6 g
Dietary fiber: 3.7 g
Protein: 24.5 g
Cholesterol: 103.7 mg
Sodium: 511 mg
Best Barbecue in the World


Ingredients:
"barbecue sauce"

Directions:
OUT DOOR GRILLING:
Heat Grill to low - medium heat.
Lightly oil the grill.
Grill ribs without sauce, turn to cook both side, till ribs are done.
Baste both side of the ribs with the Pit Smoked Barbecue Sauce. Move ribs away from the heat on grill and cover long enough to heat the barbecue sauce.
Serve.
INDOOR OVEN RIBS.
Wrap ribs tightly in a plastic (Saran] wrap and then aluminum foil.
Place on large oven pan and bake at 225°F for 2 1/2 to 3 hours.
Unwrap ribs, being careful to remove all plastic wrap and foil. Place on medium heated grill just long enough to brown.
Baste with Dinni's Select Pit Smoked Barbecue Sauce.
Brussels Sprouts Casserole


Ingredients:
Brussels sprout, butter, flour, salt, tomato juice, milk, American cheese

Directions:
Cook sprouts in boiling salted water for 15 minutes or till tender.
Blend butter, flour and salt in top of double boiler. Stir in tomato juice. Stirring constantly, blend in the milk.
Cook, stirring constantly, until thick.
Place sprouts in a greased casserole dish. Cover with sauce and sprinkle with the cheese.
Brown in oven at 350 degrees for 15 minutes.
Rissoles (Italian Style)


Ingredients:
beef mince, capsicums, fresh basil, garlic clove, egg, red onion

Directions:
Combine the beef mince, breadcrumbs, capsicum, olives, basil, herbs, garlic, egg and onion in a large bowl.
Season with salt and pepper.
Divide the mince mixture into 8 equal portions and shape into patties.
Preheat a barbecue plate or large non-stick frying pan over medium heat.
Add the patties and cook for 5 minutes each side or until brown and cooked through.
Yummy Whole Wheat Bread - Vegan


Ingredients:
active dry yeast, warm water, brown sugar, whole wheat flour, salt

Directions:
In a large bowl (or the bucket of a bread machine, programmed for the dough cycle] dissolve the yeast in the warm water.  Add the rest of the ingredients  in order and mix and knead until the dough is smooth.  Cover the bowl and allow the dough to rise for 2 hours, until it has doubled in bulk.
Punch down the dough and knead it on a floured surface.  Shape the dough into an 8-inch log and place it in a lightly greased 8 1/2 X 4 1/2 inch loaf pan.  Cover loosely and allow it to rise until it crests about 1 inch over the rim of the pan.
Preheat oven to 350 degrees.  Bake the bread for 35-40 minutes, until its golden brown.  Remove it from the oven and turn it out of the pan to cool on a rack.
North Country Corn Chowder (Rachael Ray)


Ingredients:
potatoes, onion, celery, red bell pepper, bay leaves, flour, corn kernels, chicken broth, scallions

Directions:
Heat a deep pot over medium to medium-high heat. Add oil and potatoes. Cover and cook 5 minutes, stirring frequently.
Add onion, celery, red bell pepper, and bay leaves. Season with Old Bay, salt and pepper. Cover and reduce heat a bit, cook a few minutes more, stirring occasionally.
Uncover and whisk in flour. Cook a minute more. Add corn, broth, and milk. Bring soup to a boil, reduce heat, and simmer, 7 to 10 minutes, to thicken. Adjust seasonings and serve bowls of chowder with a sprinkle of chopped scallions and oyster crackers.
Chipotle Chicken Rice Burritos


Ingredients:
rice, salsa, pinto beans

Directions:
Preheat oven to 350 degrees F. In large bowl, mix together cooked rice, salsa, pinto beans, Chipotle Chicken and 1/2 cup of the 3 Pepper Colby Jack cheese.
Lay sandwich wrap on a clean, flat work surface. Place 1/2 cup of the chicken mixture in center of sandwich wrap and fold up like a package. Repeat with remaining wraps.
Spray baking sheet with cooking spray and place burritos on baking sheet; lightly spray burritos with cooking spray. Top with remaining 1/2 cup of 3 Pepper Colby Jack cheese. Bake for 6-8 minutes until heated through; serve warm.
Japanese Eggplant (Aubergine) Saute


Ingredients:
Japanese eggplants, garlic clove, fresh ginger, soy sauce, mirin

Directions:
Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.
Slice your eggplant thinly and into small pieces.
Toss eggplant in hot pan (I use a spray oil like Pam] with the sauce mixture.
Sauté at a medium heat until very tender, about 10 minutes.
Add a little water to keep the veg moist if necessary.
Great as a side dish for fish or chicken.
Add diced medium firm tofu or any other protein for a very simple, quick meal.
Cheesy Baked Fillet of Fish Casserole


Ingredients:
sour cream, butter, lemon juice, salt, pepper, onion, cheddar cheese

Directions:
Preheat oven to 350 degrees., Melt butter and blend in the lemon juice and sour cream., Salt and pepper the fish to taste and place in a casserole dish., Spread the onion rings evenly on top., Pour the sour cream mixture over fish, spread evenly and top with the cheese., Bake for 35 minutes or until fish flakes with a fork.
Sauteed Yellow Squash, Zucchini and Roasted Red Peppers


Ingredients:
onion, zucchini, butter, olive oil, white wine, vinegar

Directions:
Melt butter in a large skillet and add olive oil.
Add onion and cook just until tender.
Add wine, yellow squash, zucchini and continue cooking over medium heat, stirring until squash begins to soften.
Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes]. Add roasted red peppers during the last few minutes.
Season to taste.
Amish Oatmeal Whoopie Pie Cookies


Ingredients:
light brown sugar, butter, eggs, salt, flour, quick-cooking oatmeal, ground cinnamon, baking soda, baking powder, boiling water, vanilla, milk, powdered sugar, vegetable shortening

Directions:
For oatmeal cookie mixture -- cream butter, sugar and eggs.
Sift together flour, salt and baking powder and add to creamed mixture.
Add cinnamon and oatmeal.
Mix well.  Add soda to hot water and add to batter -- mix well.
Drop by tblspoon onto greased cookie sheet;
bake 19-15 min in 325* oven.
For filling, combine egg white, vanilla, milk and 1 cup of powdered sugar.
Cream well.beat in mixing bowl about 10 minutes.Add rest of ingredients and beat an additional 2-3 minutes.
Put filling between 2 cookies.
Wrap each whoopie pie cookie in plastic wrap.
Easy (Yet Awesome) Chicken Empanadas


Ingredients:
green chilies, black beans, onion, garlic cloves, dried oregano, cayenne pepper, ground cumin, salt, pepper, chili powder

Directions:
Preheat oven to 400F degrees.
Heat oil over med-high heat in a large skillet.
Saute onions and garlic about 4 minutes, until onions are translucent.
Add cumin, cayenne pepper, chili flakes and dried oregano. Make sure to mix well and cook for 2-3 minutes.
Add black beans, chicken and green chilies. Salt and pepper to taste. Cook for around 2 minutes until incorporated and heated through.
Add chicken stock a little at a time, just to moisten the mixture. You may not need to use the entire 1/4 Cup. You want to make sure that the mixture is moist but not soupy. Simmer for about 5-7 minutes.
Take mixture off burner and let cool to room temperature.
Add cheese and mix thoroughly.
Roll out dough onto floured surface.
Cut 4" circles out of the dough (I like to use a medium sized cereal bowl to cut the circles, but you can make yours smaller or larger].
Fill the middle of each circle with about 1.5 - 2 Tbl of the mixture. Don't overfill. Fold each circle in half (sealing in the mixture] and crimp the ends with a fork to close the dough.
Brush tops with egg yolks and sprinkle with chili powder.
Cook for 12-14 minutes at 400°F.
Enjoy!
Deep-dish Veggie Pizza


Ingredients:
red onions, garlic, olive oil, frozen chopped spinach, salt, pepper, ricotta cheese, fresh flat-leaf parsley, crushed red pepper flakes, roma tomatoes

Directions:
Preheat oven to 425°F.
Lightly coat a 12-inch heavy oven-proof pan or cast-iron skillet with nonstick cooking spray.
Unroll 1 package of pizza dough and shape into a circle.
Press dough into prepared skillet; shape onto bottom and halfway up sides.
Bake 5 minutes, remove from oven.
In a large skillet sautee onion and garlic in 2 tablespoons of oil about 5 minutes, or until tender.
Add spinach, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Cook and stir until spinach is heated through.
Remove from heat and set aside.
In a small bowl combine ricotta cheese, 1/4 cup of pizza cheese, parsley, 1/4 teaspoon salt, and the red pepper flakes.
Spread the spinach mixture evenly over the bottom of partially baked crust.
Spread the ricotta mixture over the spinach layer.
Top with the sliced tomatoes and drizzle with 1 tablespoon of olive oil.
Sprinkle with 3/4 cup of the pizza cheese.
Unroll remaining pizza dough and form into a 12 to 13 inch circle.
Place dough on top of layers.
Brush with remaining olive oil.
Bake 15 to 20 minutes or until top is golden.
Top with remaining pizza cheese.
Bake 2 to 3 minutes, until cheese is melted.
Let stand 10 minutes before cutting.
Linda Mccartney's Beefless Stroganoff


Ingredients:
butter, onion, mushrooms, paprika, flour, white wine, vegetable broth, water, sour cream, mustard

Directions:
Melt the butter in a pan, and saute the onions and mushrooms, with the paprika, for 10 minutes. Add the flour and the cubed vegetable burgers, stir well and brown for 2 minutes.
Pour in the wine and simmer very gently for 10-15 minutes. Stir often and add a little vegetable stock if the mixture seems dry. Start the water boiling for the egg noodles. Cook noodles as directed on bag.
Add the sour cream and mustard, then heat through but do not boil or simmer. Serve immediately on noodles.
Fast Food Tuna Melt


Ingredients:
tuna, mayonnaise, cheese

Directions:
Toast bread.
Smear mayo on bread.
Put on tuna and slice cheese; put under broiler till melted or put in microwave about 30 seconds.
Add other slice bread or leave off--up to you.