xiaoxl/recipe_data huggingface dataset:
Asparagus With Lemon-Basil Gouda Cheese Sauce


Ingredients:
fresh asparagus, salt, basil leaves, shallot, garlic, cayenne pepper, margarine, cornstarch, lemon juice, gouda cheese, pine nuts, sun-dried tomatoes packed in oil

Directions:
Place the asparagus in a microwave proof plate, sprinkle with salt water, use plastic wrap to cover, then reserve.
Combine the basil leaves, shallots, garlic, cayenne pepper and puree in a food blender.
In a non-stick pot place 2 tablespoons margarine, pureed basil leaves and cook briefly.
Add ¼-1/2 stock, bring to a boil, add lemon juice and salt to taste, add corn starch mixture and stir until smooth and very thick (no lumps], let cool for about a minute.
Cook the asparagus in the microwave for 3 to 3-1/2 minutes.
As the asparagus is being cooked in the microwave, add the egg yolks a little at a time to the sauce (with flame/burner turned off], blend, stirring with a whisk and make sure there are no lumps.
Remove the plastic wrap from the asparagus dish and discard the water.
Pour the sauce over the asparagus, sprinkle the grated cheese over the asparagus sauce.
Then place the plate under a broiler or in a toaster over for a minute or so in order for the cheese to melt.
Finally, sprinkle pine nuts and sun dried-tomatoes on top.
Serve and enjoy!
Note: Gouda is a mild cheese and Asiago is a stronger tasting cheese.
Slow Cooker Chicken Cordon Bleu
Category: world-cuisine
By 1519

Layers of chicken, ham and Swiss cheese simmer in a creamy sauce while topped with stuffing mix.

Ingredients:
6  skinless, boneless chicken breast halves
1 (10.75 ounce) can  condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
¼ cup butter, melted

Directions:
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 10 mins
Yields: 6 servings

Calories: 484.3
Fat: 21.1 g
Saturated fat: 10.8 g
Carbohydrates: 35.4 g
Sugars: 5.5 g
Dietary fiber: 1.3 g
Protein: 36.3 g
Cholesterol: 111.6 mg
Sodium: 1205.5 mg
Beef and Broccoli Potatoes


Ingredients:
baking potatoes, ground beef, salt, broccoli coleslaw mix, reduced-fat alfredo sauce, cheddar cheese, milk, ground nutmeg, fresh ground black pepper

Directions:
Place baking potatoes on paper towel in microwave oven. Microwave on 100% power for 16 to 18 minutes or until knife-tender, turning once. Remove potatoes; wrap each in foil. Let stand 5 minutes.
Meanwhile, heat large nonstick skillet over medium-high heat. Add ground beef; cook until no longer pink, 3 to 4 minutes. Sprinkle with Italian seasoning and 1/4 teaspoon of the salt. Add broccoli slaw; cook, stirring, until slaw is wilted, 3 to 4 minutes.
Meanwhile, in small bowl, whisk together alfredo sauce, 1/2 cup of cheddar, the milk and nutmeg. Stir into beef mixture in skillet; cook until heated through and cheese is melted, 1 to 2 minutes. Remove from heat.
Heat broiler.
Unwrap potatoes, leaving foil in place. Slice potatoes in half lengthwise on top. Gently push ends to slightly open tops. Transfer potatoes in foil to baking sheet or broiler pan. Season with remaining 1/4 teaspoon salt and pepper. Scoop 3/4 cup of beef mixture into each split potato. Sprinkle each potato with about 2 tablespoons of remaining cheddar.
Broil stuffed potatoes 6 inches from heat until cheese melts and bubbles slightly, 2 to 3 minutes. Serve potatoes while still warm.
Meatloaf Muffins:


Ingredients:
ground beef, egg

Directions:
Preheat oven to 350 degrees., Spray a muffin pan with veggie oil spray., In a medium bowl, combine all ingredients well., Press mixture evenly into muffin cups., Bake for 25-30 minutes or until no longer pink inside., Let stand 2 minutes before removing from pan., Perfect portions and faster cooking!, Great for freezing!
Luscious Lemon Bars


Ingredients:
butter, confectioners' sugar, all-purpose flour, egg, sugar, lemon juice, all-purpose flour, baking powder, confectioners' sugar

Directions:
In a small mixing bowl, cream butter and confectioners' sugar, gradually beat in flour.  Press onto the bottom of an ungreased 8-in. x 4-in. 2-in. loaf pan. Bake at 325º for 14-16 minutes or until set and the edges are lightly browned.
For filling, in a mixing bowl, beat the egg, sugar, lemon juice, flour and baking powder until frothy.  Pour over warm crust.  Bake for 18-22 minutes or until lightly browned.  Cool on a wire rack.  Dust with confectioners' sugar.  Cut into bars.
Fluffy Fruit Dip
Category: appetizers-and-snacks
By Gayle Nelson

This is a delicious fluffy orange flavored dip for skewered fruit. It is equally good spooned over cubes of fruit and served as a first course or dessert. Orange juice may be substituted for the liqueur.

Ingredients:
1 (7 ounce) jar marshmallow creme
1 (8 ounce) package cream cheese, softened
1  orange, zested
1 fluid ounce orange liqueur

Directions:
In a large bowl, fold together the marshmallow creme and cream cheese. Stir in grated zest and liqueur or juice. Refrigerate until chilled.

Yields: 2 cups

Calories: 94.9
Fat: 4.9 g
Saturated fat: 3.1 g
Carbohydrates: 10.9 g
Sugars: 6.5 g
Dietary fiber: 0.1 g
Protein: 1.2 g
Cholesterol: 15.4 mg
Sodium: 51.4 mg
Tri-Colore Orzo


Ingredients:
orzo pasta, extra virgin olive oil, extra virgin olive oil, arugula, ricotta salata, dried cherries, fresh basil leaves, pine nuts, lemon juice, salt, fresh ground black pepper

Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Drain pasta and put the pasta on a large cookie sheet.
Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.
Prep time doesn't include cooling time for orzo but it does cool rather quickly.
Victoria's Cucumber Salad
Category: salad
By SECRETV2

This easy cucumber salad lets you turn your cucumbers into an instant side dish! A light seasoning of salt pepper and garlic powder and some mayonnaise is all you need.

Ingredients:
4 large cucumbers, thinly sliced
1 teaspoon salt
1 tablespoon ground black pepper
1 pinch garlic powder
½ cup mayonnaise

Directions:
Place the cucumber slices into a large bowl. Season with salt, pepper and garlic powder. Stir in mayonnaise until coated. Refrigerate for 20 minutes before serving.

Prep time: 10 mins
Total time: 30 mins
Yields: 6 Servings

Calories: 163
Fat: 14.8 g
Saturated fat: 2.3 g
Carbohydrates: 8.2 g
Sugars: 3.4 g
Dietary fiber: 1.2 g
Protein: 1.5 g
Cholesterol: 7 mg
Sodium: 496 mg
Honey Baked French Toast


Ingredients:
unsalted butter, honey, eggs, cinnamon, nutmeg, salt

Directions:
Preheat oven to 375 degrees.
Put the butter and honey into a 9 x 13 inch non reactive baking dish. Heat them in the oven until the butter is melted and the honey is bubbling. Take them out of the oven and stir well.
Whisk together the juice, eggs, spices, and salt in another baking dish. Dip each slice of bread in the juice mixture, turning it once to coat well, and then carefully set the pieces of bread in the honey-buttered pan.
Bake for 15-20 minutes or until well browned. Don't flip the bread over during baking -- flip it over so the honey-butter side is up when you serve it though.