xiaoxl/recipe_data huggingface dataset:
Chicken Tetrazzini Casserole


Ingredients:
chicken broth, sour cream, parmesan cheese, pepper, salt, cheddar cheese, broccoli

Directions:
Cook vermicelli according to package directions; drain.  Return to pot, and toss with chicken broth.
Preheat oven to 350.  Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli and toss well.
Spoon chicken mixture into two lightly greased 11 x 7 inch baking dishes.  Sprinkle with Cheddar cheese.
Bake, covered, at 350 for 30 minutes; uncover and bake 5 more minutes or until cheese is bubbly.
Note:  Freeze unbaked casserole up to 1 month, if desired.  thaw casserole overnight in refrigerator.  Let stand 30 minutes at room temperature, and bake as directed.
Pig Pickin' Cake
Category: desserts
By teri

Wonderful cake.  Easy to make. Three layers topped with cool whip™  and pineapple.  Got recipe from lady in Tennessee mountains

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (11 ounce) can mandarin oranges, juice reserved
4  eggs
¼ cup vegetable oil
1 (16 ounce) package frozen whipped topping, thawed
1 (15 ounce) can crushed pineapple, drained
1 (3.5 ounce) package instant vanilla pudding mix

Directions:
Mix together cake mix, canned oranges with juice, eggs, and oil.  Pour batter into three greased and floured 8 inch round pans. Layers will be thin. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done.  Cool layers on wire racks. Mix together whipped topping, drained pineapple, and instant pudding mix.  Fill and frost the cooled cake.  Refrigerate until ready to eat.

Yields: 1 - 8 inch layer cake

Calories: 523.8
Fat: 24.9 g
Saturated fat: 12 g
Carbohydrates: 71.2 g
Sugars: 50.7 g
Dietary fiber: 1.2 g
Protein: 5.5 g
Cholesterol: 75.4 mg
Sodium: 523 mg
Mushroom and Pea Orzotto
Category: main-dish
By Kim

A different take on risotto that uses orzo in place of arborio rice! Top with additional Pecorino-Romano before serving, if desired.

Ingredients:
2 tablespoons olive oil
1 (8 ounce) package sliced cremini mushrooms
1  onion, diced
3 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried thyme
1 ½ cups orzo
½ cup dry white wine
3 cups low-sodium chicken broth
1 cup frozen peas
½ cup freshly grated Pecorino-Romano cheese, or to taste
¼ cup heavy whipping cream
salt and freshly ground black pepper to taste

Directions:
Heat olive oil in a large pot over medium heat. Add mushrooms and onion and cook, stirring occasionally, until lightly browned, 10 to 15 minutes. Add garlic, oregano, and thyme; cook 1 minute, stirring often. Add orzo and cook until lightly toasted, 1 to 2 minutes, stirring often. Pour in wine and cook until mostly evaporated, 1 to 2 minutes more. Pour chicken broth into the pot gradually and bring to a simmer. Cover the pot, reduce heat to low, and cook until orzo is softened, 10 to 12 minutes, stirring occasionally. Uncover the pot and stir in frozen peas. Cook until peas are warmed through, about 1 minute. Remove pot from heat, add Pecorino-Romano cheese and cream and stir to combine. Season with salt and black pepper to taste.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 556.9
Fat: 17.9 g
Saturated fat: 7.6 g
Carbohydrates: 71.6 g
Sugars: 8.6 g
Dietary fiber: 6.4 g
Protein: 22.9 g
Cholesterol: 38.9 mg
Sodium: 379.5 mg
Pulled Pork and Kimchi Sandwich


Ingredients:
brown sugar, molasses, soy sauce, rice vinegar, fresh ginger, garlic clove, mozzarella cheese, salt, napa cabbage, all-purpose flour, sugar, garlic cloves, fresh ginger, lemongrass, onion, fresh chives, fish sauce, soy sauce, scallions, cucumbers

Directions:
Special equipment:
A smoker; whiskey, hickory or applewood chips.
Soak the wood chips in water for 30 minutes, then transfer to the smoker.
Smoke the pork for 2 hours according to the manufacturer's instructions.
Combine the brown sugar, chili sauce, molasses, soy sauce, vinegar, ginger and garlic in a bowl. Season with salt and pepper and whisk until combined.
Preheat the oven to 300 degrees F (150 degrees C].
Sprinkle the pork with salt and pepper. Heat a large ovenproof skillet over medium-high heat and sear the pork on all sides. Pour half the molasses mixture over the pork. Cover and cook in the oven until the meat is so tender it falls off the bone, about 6 hours. Let rest for 30 minutes.
Remove the pork from the skillet and use a fork to pull and shred the meat (it will come off in threads]. Set aside.
Skim the fat from the surface of the braising liquid. Pour the remaining molasses mixture into the skillet and cook over medium-high heat until thickened, about 5 minutes.
Pile the pork, cheese, a drizzle of the sauce, some kimchi and more cheese between the bread slices to make 4 sandwiches. Grill in a panini press.
Cook's Note:
If you don't have a smoker, you can skip that step or smoke the pork in a covered grill.
Chuck's Kimchi:
Dissolve the salt in 12 cups (3 liters] cold water. Add the cabbage and refrigerate for 4 hours.
Rinse the cabbage thoroughly under cold running water at least 3 times. Pat dry.
Bring 1 1/2 cups (375ml] water to a simmer in a skillet over medium-high heat. Add the flour and whisk for 3 minutes. Add the sugar and continue to cook, whisking, for 1 minute more.
Pulse the red pepper powder, garlic, ginger, lemongrass and onion in a food processor. Add the flour mixture and pulse to combine. Set the kimchi paste aside.
Combine the brined cabbage, chives, fish sauce, soy sauce, scallions and cucumbers in a large bowl. Stir in the kimchi paste. Refrigerate until ready to use.
You can eat it fresh, right after making it, or wait 24 hours until it has fermented.
Yield: About 8 cups (2 liters].
Southern-Style Stuffed Bell Peppers


Ingredients:
sausage, bell peppers, garlic powder, cooked rice, parmesan cheese

Directions:
Heat oven to 375°F.
Grease a 2-quart baking dish.
Slice tops off of peppers and remove seeds and membranes.
Blanch peppers in boiling water if desired.
Set peppers in prepared dish.
Cook sausage and garlic powder until sausage is browned.
Drain.
In medium bowl, stir together half of the French onions.
Add rest of ingredients, mix well.
Evenly spoon mixture into peppers.
Cover with foil.
Bake for 20 minutes or until peppers are tender and filling is hot.
Remove cover; top with remaining onions and bake 10 minutes more.
Best Damn Guac Ever (Guacamole)


Ingredients:
Hass avocadoes, red onion, orange bell pepper, fuji apple, roma tomatoes, fresh cilantro, garlic powder, kosher salt, sour cream, celery seed, lime, juice of

Directions:
Turn your radio to a spanish station.
Cut open the 4 avocado's around the equator. Scoop out the avocado insides(disregarding the pits] and place into medium-sized bowl. Now, mash up the avocados in the bowl with a potato masher.
Next, cut up the bell pepper, onion. tomatoes, jalapenos, apple and cilantro. Place all of this into the bowl with the mashed avocados.
Next, measure out the sour cream, garlic powder, lime juice, and celery seed. Add to the avocado bowl and mix thoroughly with a spoon.
Salt/Pepper to taste.
Creamy String Beans and Mushrooms


Ingredients:
string beans, granulated sugar, salt, butter, button mushrooms, seasoning salt, garlic powder, black pepper

Directions:
Rinse the string beans in cold water, then snip off both ends and discard.
To a large frying pan, add the prepared beans, cover with hot water and bring to boil.
Add sugar and salt, reduce heat to simmer, cover the frying pan and cook the beans for about 10 minutes or until they are just slightly tender.
When done, drain well and set aside.
In the same frying pan on medium-high heat, melt butter, add the beans,  sliced mushrooms, seasoning salt, garlic powder, black pepper and stir well.
Cook uncovered for 8 to 10 minutes or until the mushrooms are almost tender; stirring freqently.
Stir in the whipping cream and continue to cook on medium-high heat for 3 to 4 minutes or until the cream starts to thicken to form a nice creamy sauce; stir freqently.
Serve immediately with your dinner meal.
Small nugget potatoes boiled with some mint leaves are an excellent side dish.
Use beans that are 4 to 5 inches long.
Best Blueberry Pie


Ingredients:
blueberries, sugar, flour, lemon juice, cinnamon, butter, margarine

Directions:
Combine first five ingredients in mixing bowl and mix. (This recipe works just as well with frozen berries as it does fresh.].
Line a 9 inch pie plate with bottom crust.
Pour mixture into bottom pie crust. Dot with butter and cover with top crust. Cut holes in top crust to vent. Cover crust edges with pie ring or foil.
Bake at 375 for 25 minutes. Remove foil and continue to bake for about 15 minutes or until golden brown.
Seafood File Gumbo
Category: soups-stews-and-chili
By Ann

This is a big recipe and a big time-consumer, but delicious! Serve gumbo over 1/3 cup cooked rice per serving in bowls.

Ingredients:
1 pound shrimp, peeled and deveined
5 quarts water
4  carrots, sliced
4  onions, quartered
½ bunch celery, sliced
2  bay leaves
3 cloves garlic, sliced
2 sprigs fresh parsley
5  whole cloves
1 teaspoon ground black pepper
1 tablespoon dried basil
2 teaspoons dried thyme
½ teaspoon ground cayenne pepper
½ tablespoon ground white pepper
½ teaspoon ground black pepper
1 ½ teaspoons paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
16 ounces crabmeat
1  bay leaf, crushed
1 teaspoon salt
¾ cup corn oil
2 cups diced onion
2 cups diced celery
2 cups chopped green bell pepper
1 teaspoon minced garlic
3 tablespoons

2 teaspoons hot pepper sauce
1 ½ cups tomato sauce
1 pint shucked oysters

Directions:
Preheat oven to 375 degrees F (190 degrees C). Shell and devein the shrimp, reserve the shells. Place the shrimp in a covered bowl and refrigerate. Place the shells on a cookie sheet, and bake until the shells are dried and starting to brown on the edges. Turn off the oven. Make the stock: In a 8 quart pot, put 5 quarts of water, 4 carrots, 4 onions, and celery.  Add 2 bay leaves, sliced garlic, parsley, cloves, 1 teaspoons black pepper, 1 tablespoon dried basil and 2 teaspoons dried thyme. Add the shrimp shells.  Bring the stock slowly to boil.  Reduce heat to a gentle simmer and cook 5 to 7 hours, replacing water as needed, 2 or 3 times, by pouring more water down side of pot. Remove stock from heat and strain.  Press all liquid from the shells and vegetables, then discard them. Return liquid to heat and reduce stock to 2 to 3 quarts, or to your desired quantity (you will need 7 cups of this stock for this recipe).  If clarity is desired, strain the stock through a cloth. In a small bowl, combine the ground red, white, and black peppers, paprika, thyme, oregano, bay leaf and salt and set aside. In a heavy pot, 5-quart or larger, heat oil over medium heat, warming the pot first.  Add onions, celery and green pepper.  Turn heat to high.  Stirring frequently, add garlic, file, hot pepper sauce, and the pepper-herb mixture.  Cook for 5 minutes, stirring constantly.  Add tomato sauce and stir as it reduces over high heat.  Add 7 cups of the stock and bring to a boil.  Reduce heat and simmer for 1 hour, stirring occasionally. When ready to serve, add shrimp, oysters, and crabmeat.  Cover and wait 5 minutes.  Turn off heat and let stand for 10 minutes.

Prep time: 25 mins
Cook time: 8 hrs 50 mins
Total time: 9 hrs 25 mins
Yields: 8 servings

Calories: 417.5
Fat: 23.6 g
Saturated fat: 3.2 g
Carbohydrates: 24 g
Sugars: 9.9 g
Dietary fiber: 6.6 g
Protein: 28.8 g
Cholesterol: 142.3 mg
Sodium: 950.8 mg
Sylvie's Spicy Bean and Bacon Soup


Ingredients:
potatoes, red bell pepper, green bell pepper, bacon, shallots, vegetable broth, chipotle chile, hot chili powder, onion powder, ground cumin, garlic cloves, salt, pepper

Directions:
Soak the beans overnight in water, drain and rinse.
Cover generously with fresh water and boil rapidly for about 10 minutes, skim the foam off and simmer for 1 1/4 hour or until cooked.
Boil the potatoes in salt water until done, approximately 10-15 minutes, drain, cover and set aside.
Fry the bacon and shallots until bacon starts to crisp and shallots turn golden, set aside.
When the beans are cooked, take about 1/3 of them out with a slotted spoon and set aside.
Add the tomatoes to the rest of the beans and the 'bean water' and puree using a stick blender or food processor until fairly smooth.
Depending on how much liquid you have from the beans you may want increase/decrease the amount of broth.
Add the broth and stir, then add the peppers, bacon (make sure you get all the juices from the pan], shallots, sausages (if using], potatoes and the rest of the beans.
Season to taste with the above spices and the garlic (if using] and simmer for another 30 minutes until all the flavours have combined and everything is heated through.
Serve with crusty bread.
The flavours are even better the next day, as with many bean or lentil soups.
Carrot and Ginger Soup


Ingredients:
red onion, garlic cloves, gingerroot, carrots, lemon juice, lime juice

Directions:
Mix everything together and boil until carrots are tender.
Puree or place in a blender.
If wished you can add a spoonful or soured cream and sprinkle with spring onions.
Cheesy Chicken Casserole


Ingredients:
chicken stove top stuffing mix, Velveeta cheese

Directions:
Prheat oven to 350 degrees.  Prepare stuffing mix as directed on package.  Stir in remaining ingredients; mix well.
Spoon into 2 quart baking dish.
Bake 30 minutes or until heated through.
Instant Pot® Salt and Vinegar Boiled Peanuts
Category: appetizers-and-snacks
By Soup Loving Nicole

I've made Cajun boiled peanuts many times over the years but was wanting to do something different this time. While trying to come up with something, I looked over and saw a bag of salt and vinegar potato chips and thought... why not? Making boiled peanuts in the Instant Pot® is as easy as 1-2-3. Pour them in and walk away. No more babysitting the pot of boiling water on the stove.

Ingredients:
2 cups distilled white vinegar
2 cups water
⅓ cup sea salt
1 pound raw Virginia peanuts in shells

Directions:
Whisk vinegar, water, and salt in a large bowl. Add peanuts and stir to coat. Transfer mixture to a gallon-sized plastic zip-top bag and let sit for 8 hours or overnight. Pour bag of peanuts and liquid into a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid.

Prep time: 5 mins
Cook time: 2 hrs 10 mins
Total time: 10 hrs 35 mins
Yields: 1 pound

Calories: 161.5
Fat: 14 g
Saturated fat: 1.9 g
Carbohydrates: 4.6 g
Sugars: 1.1 g
Dietary fiber: 2.4 g
Protein: 7.3 g
Sodium: 1766 mg
Eggplants Stuffed With Couscous Feta Goodness


Ingredients:
eggplants, couscous, garbanzo beans, cherry tomatoes, grape tomatoes, plain yogurt, feta cheese, raisins, dried basil, fresh basil, salt, black pepper, pine nuts, olive oil

Directions:
Preheat oven to 400.
Prick eggplant skins with fork or knife point and wrap in foil.
Place on baking sheet and bake for 25 minutes or until soft, then cool until comfortable to touch.
Meanwhile, prepare couscous (according to package directions].
Mix the couscous, garbanzo beans, tomatoes, yogurt, feta, raisins, basil, salt, pepper and nuts in a large bowl.
Gently scoop out eggplant flesh with spoon -- taking care not to break or tear skin.
Chop the flesh coarsely and stir into couscous mixture.
Scoop mixture into eggplant shells.
Place stuffed eggplants into ungreased baking pan and drizzle with olive oil.
Bake uncovered for 15 minutes, until hot.
Oreo Creme Pie


Ingredients:
cream cheese, sugar, vanilla extract

Directions:
Cream together cream cheese, yogurt, vanilla and sugar., Fold in crushed Oreos., Put it in the pie crust and refrigerate for 2-3 hours., Serve and enjoy! If you want a sweeter pie add more sugar.
Tuscan Cranberry Almond Salad


Ingredients:
mesclun, carrot, red onion, bacon bits, dried cranberries, granny smith apple, feta, cheddar cheese, extra virgin olive oil, water

Directions:
Place salad greens in a large bowl.
Add carrots, onion, almonds, bacon bits, dried cranberries and apple.
Sprinkle with cheese.
Prepare dressing according to package instructions, using balsamic vinegar, olive oil and water.
Toss before serving and pass the salad dressing at the table.
Pasta Salad in a Jar
Category: salad
By m_foodie

Whether you're packing a picnic or just an office lunch, this Mason jar meal not only helps with portability but also portion control. Starring Three Bridges® Organic Spinach and Cheese Tortellini, colorful veggies, and greens, the final product is definitely Instagram-worthy. Store in the refrigerator for up to a week. When it's time to eat, just shake well and serve!

Ingredients:
1 (9 ounce) package spinach and cheese tortellini (such as Three Bridges® Tortellini)
1 (4 ounce) jar pesto (such as Three Bridges® Pesto)
¼ cup halved, seeded, and sliced English cucumber
¼ cup halved cherry tomatoes
¼ cup matchstick-sized pieces red onion
½ cup chopped mache (lamb's lettuce)
1  canning jar
salt and ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until they float to the top, 5 to 7 minutes. Drain water. Place in the refrigerator to cool, about 15 minutes. Layer pesto, cucumbers, tomatoes, onions, tortellini, and mache into the canning jar; season with salt and pepper.

Prep time: 20 mins
Cook time: 5 mins
Total time: 40 mins
Yields: 1 mason jar

Calories: 718.8
Fat: 39.1 g
Saturated fat: 13.1 g
Carbohydrates: 66.6 g
Sugars: 4.3 g
Dietary fiber: 5.7 g
Protein: 29.2 g
Cholesterol: 75.7 mg
Sodium: 1027.4 mg
Healthier Turkey Meatballs W/Dipping Sauce


Ingredients:
lean ground turkey, onion, fresh spinach leaves, Worcestershire sauce, garlic granules, crushed red pepper flakes, rolled oats, ketchup, Worcestershire sauce, horseradish

Directions:
Mix all ingredients together using your hands until combined. Form into balls-I use a small cookie dough scoop so the balls all come out the same size.
Bake in preheated 400° oven for 20-25 minutes.
Dipping sauce:  Mix together ketchup, Worcestershire sauce and horseradish.
Salted Caramel Banana Bread
Category: breakfast-and-brunch
By Rachel Heather Henderson

This is a sweet-salty recipe for decadent banana bread with an unusual twist that is guaranteed to satisfy your sweet tooth. This bread is great served warm; toast in a toaster oven, if desired.

Ingredients:
cooking spray
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt
½ cup unsalted butter, softened
1 cup packed light brown sugar
2  eggs
3  ripe bananas, mashed
1 tablespoon vanilla extract
¼ cup packed light brown sugar
2 tablespoons unsalted butter
2 tablespoons heavy whipping cream
⅓ cup confectioners' sugar
¼ teaspoon kosher salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. Whisk flour, baking powder, and 1/2 teaspoon salt together in a bowl. Beat 1/2 cup butter and 1 cup brown sugar together in a bowl using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until combined. Beat bananas and 1 tablespoon vanilla extract into butter mixture. Gradually add flour mixture, beating on low speed, just until incorporated. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan for 20 minutes. Run knife around edges of bread and transfer to a wire rack. Heat 1/4 cup brown sugar and 2 tablespoons butter in a saucepan over medium heat; bring to a boil. Cook, stirring constantly with a whisk, until sugar is dissolved, about 1 minute. Stir cream into brown sugar mixture and remove saucepan from heat. Stir 1/3 cup confectioners' sugar and 1/4 teaspoon salt into cream mixture until glaze is smooth. Drizzle glaze over loaf.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 311.9
Fat: 11.7 g
Saturated fat: 7 g
Carbohydrates: 49.2 g
Sugars: 29.5 g
Dietary fiber: 1.3 g
Protein: 3.7 g
Cholesterol: 59.8 mg
Sodium: 263.1 mg
Judi's Garlic Bread - Simple & Delicious


Ingredients:
salted butter, garlic cloves, pepper, dried oregano

Directions:
Preheat oven to 350°F (or grill to medium setting].
Butter should be at room temperature.  Place in a medium sized bowl.  Dice garlic fine and add, along with other ingredients into butter.  Mix together with a fork until well blended.
Cut loaf in half lengthwise and spread both sides of bread generously with butter mixture.  Put halves together and wrap in aluminum foil leaving no part of the loaf exposed.
Place top side down in oven for 10 minutes (same for grill] and then flip over for 10 to fifteen minutes.  This somewhat long cooking time will allow for garlic to start cooking a bit.
Enjoy!
Shrimp Creole


Ingredients:
butter, flour, onion, garlic clove, green pepper, celery, okra, tomatoes, bay leaf, dried parsley, salt, pepper, water, shrimp, cooked rice

Directions:
In a large skillet, over medium-low heat, brown flour in butter.
Add onion, garlic, green pepper, celery, and okra; sauté  until tender.
Stir in tomatoes, bay leaf, parsley and salt and pepper.
Add 1/2 cup water, more if necessary.
Stir in shrimp, bring to boil; reduce heat and simmer 5 minutes,or until shrimp is done.
Remove bay leaf.
Serve over hot rice.
Lemon-And-Spice Applesauce


Ingredients:
apples, water, apple pie spice, ground cinnamon, brown sugar, lemon peel, lemon juice, vanilla

Directions:
In a 6 qt heavy kettle or Dutch oven combine apples, water, brown sugar, lemon peel, lemon juice and apple pie spice or cinnamon.  Bring to boiling; reduce heat.  Simmer, covered, for 40 minutes or until the apples are very soft, stirring occasionally.
Remove from heat.  Stir in the vanilla.  Mash mixture lightly with the back of a large wooden spoon.
Serve warm or cover and chill before serving.
Elegant Open-Faced Smoked Salmon Sandwiches
Category: seafood
By Hugatunity

These smoked salmon sandwiches are simple enough for even the most inexperienced cook, yet delicious and elegant enough to be served to a special someone. Serve with a good wine and a salad for a light dinner that leaves plenty of room for a decadent dessert!

Ingredients:
4 slices bread
2 tablespoons salted butter, softened
1 teaspoon finely chopped scallion
1 teaspoon finely chopped fresh parsley
½ teaspoon bottled minced garlic
8 slices smoked salmon
½  cucumber, thinly sliced
½  lemon

Directions:
Toast bread slices in a toaster until golden and crispy, 1 to 2 minutes. Combine butter, scallion, parsley, and garlic in a small bowl. Spread each piece of bread with 1/2 tablespoon of herbed butter mixture. Layer with 2 slices of smoked salmon, followed by cucumber. Top with a squeeze of lemon juice. Cut on an angle and serve immediately.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 4 open-faced sandwiches

Calories: 383.4
Fat: 18.2 g
Saturated fat: 8.7 g
Carbohydrates: 31.1 g
Sugars: 3.4 g
Dietary fiber: 2.9 g
Protein: 25.3 g
Cholesterol: 56.3 mg
Sodium: 1303.2 mg