xiaoxl/recipe_data huggingface dataset:
Fettuccine With Roasted Red Pepper Sauce


Ingredients:
heavy cream, fresh basil, fettuccine, parmesan cheese

Directions:
On broiler rack or over open burner, place peppers. Cook, turning occasionally, 20 minutes or until peppers turn almost completely black. Immediately place in paper bag; close bag and let cool about 30 minutes. Under cold running water, peel off skin, then removed stems and seeds.
In food processor or blender, process remaining ingredients (except pasta] until blended.
Toss with hot fettuccine and serve with cheese.
Perfectly Simple French Fries


Ingredients:
"raw potatoes"

Directions:
Pour oil into skillet but do not turn on the heat.
Stir in the potatoes.
Now turn on the heat to medium high and cook until golden brown, about 30 minutes.
Drain on paper towels, and salt to taste.
Spiced Iced Coffee


Ingredients:
coffee, sugar, cinnamon stick, whole cloves, ground allspice

Directions:
Combine all ingredients except whipped cream, in a saucepan and warm over low heat.
Remove from heat once sugar is dissolved and let cool to room temperature.
Remove cloves and cinnamon stick.
Pour over ice and top with whipped cream.
Pasta with Peas and Sausage
Category: meat-and-poultry
By Elaina

Delicious and creamy.  Something different for pasta.

Ingredients:
1 pound rigatoni pasta
2 tablespoons olive oil
1 clove garlic, minced
1 pound sweet Italian sausage, casings removed
12 ounces frozen green peas
1 ½ cups heavy cream
4 tablespoons butter
2 tablespoons grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a skillet heat oil and saute garlic over medium heat.  Brown sausage in skillet.  Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil.  Add more cream if necessary.  Cook for 5 minutes.  Toss with cooked pasta and top with Parmesan cheese.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 610.9
Fat: 38.2 g
Saturated fat: 18.6 g
Carbohydrates: 50.2 g
Sugars: 4.6 g
Dietary fiber: 3.7 g
Protein: 18.7 g
Cholesterol: 99.8 mg
Sodium: 599.3 mg
Seafood Fettuccini Alfredo


Ingredients:
fettuccine, sea scallops, olive oil, shallot, garlic clove, chicken broth, white wine, chicken broth, heavy whipping cream, half-and-half cream, parmesan cheese, roma tomato, fresh parsley

Directions:
Cook the fettuccine according to package directions.
Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm.
In the same skillet, saute shallot in remaining oil until tender. Add.
garlic; cook 1 minute longer. Stir in broth and wine. Bring to a.
boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most.
of the liquid has evaporated. Stir in cream; cook, uncovered, over.
medium heat for 5 minutes or until thickened.
Drain fettuccine; stir into cream sauce. Add shrimp, scallops and.
cheese; toss to coat. Sprinkle with tomato and parsley.
Kristin’s Chili


Ingredients:
olive oil, chili powder, cayenne powder, cumin, oregano, paprika, salt, black pepper, ground turkey, onion, green pepper, garlic cloves, diced tomatoes, tomato sauce, tomato paste, kidney beans, cheddar cheese, tortilla chips

Directions:
Heat EVOO in pot or Dutch oven.
Mix all the spices together in a small bowl and set aside.
Add meat with half of the seasonings to pot and brown.
Add the onions, peppers & garlic, seasoning again with salt & pepper and sauté for 7-10 minutes, or until onions are translucent.
Add the remaining half of the seasonings to pot, stir to combine.
Add diced tomatoes, tomato sauce, tomato paste and hot sauce.
Bring to a boil, then reduce heat and simmer for 20 minutes.
Add beans and heat through for about 5 minutes.
Slow Cooker Swiss Steak


Ingredients:
fresh mushrooms, onion, celery, garlic, tomatoes, tomato sauce, water, salt, pepper

Directions:
In 4 to 6 quart slow cooker, combine steak, mushrooms, onion, celery, and garlic.
In medium bowl, combine tomatoes, tomato sauce, 1/2 cup water, gravy mix, salt, and pepper.
Pour over steak mixture. Cover and cook on low 8 to 10 hours.
Grilled Zucchini Pizza
Category: side-dish
By Kit

If you grow zucchini you know it's best when young and small.  However it grows so fast that sometimes you end up with huge zucchini - 15 to 20 inches long and 12 inches around.  These are perfect for this recipe.

Ingredients:
1 large zucchini
½ cup butter, melted
3 cloves crushed garlic
½ cup mozzarella cheese
½ (14 ounce) can pizza sauce

Directions:
Slice the Zucchini into thick rounds. Combine the melted butter and crushed garlic in a small bowl. set aside. When the coals on your barbeque are almost burned down, lay your zucchini slices on the grill. Let cook for three minutes then turn over and brush the butter/garlic mixture  on each slice. Cook for three more minutes and turn over again and brush the other side with the garlic and butter. Cover the slices with pizza sauce and cheese and let cook until the cheese begins to melt.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 10 zucchini pizzas

Calories: 114
Fat: 10.5 g
Saturated fat: 6.6 g
Carbohydrates: 3.4 g
Sugars: 1.3 g
Dietary fiber: 0.7 g
Protein: 2.1 g
Cholesterol: 28.8 mg
Sodium: 209.6 mg
Cheesy Baked Grits
Category: side-dish
By ABBYLADYBUG

I had this at a party at a colleague's house. I've loved cheese grits for years, but these are by far the best I've ever had.

Ingredients:
1 quart milk
½ cup butter
1 cup uncooked grits
1 teaspoon salt
½ teaspoon white pepper
1 cup shredded Cheddar cheese
⅓ cup butter
½ cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Bring the milk to a boil in a pot over medium heat. Melt 1/2 cup butter in the boiling milk. Gradually mix in the grits, and cook 5 minutes, stirring constantly. Remove from heat, and season with salt and pepper. Beat with a whisk or electric mixer until smooth. Mix in the Cheddar cheese and 1/3 cup butter. Transfer to the prepared baking dish, and sprinkle with Parmesan cheese. Bake 1 hour in the preheated oven, until firm.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 12 servings

Calories: 266.5
Fat: 19.5 g
Saturated fat: 12.3 g
Carbohydrates: 14.5 g
Sugars: 4 g
Dietary fiber: 0.2 g
Protein: 8.4 g
Cholesterol: 56.1 mg
Sodium: 453.2 mg
Chinese-Style Pork


Ingredients:
red bell pepper, mandarin orange segments, hoisin sauce, soy sauce, honey, ginger, red pepper flakes, garlic powder, salt, pepper, boneless pork chops, whole wheat flour, garlic cloves, canola oil

Directions:
In a blender or food processor, combine chopped red bell pepper, rice wine vinegar, mandarin oranges and mandarin orange juice.
Blend until liquidy.
Add hoisin sauce, soy sauce, honey, hot sauce, ginger, red pepper flakes, garlic powder, salt, pepper, and sesame oil; blend until smooth. Set aside.
Cut porkchops width-wise into thin strips (about 1/4" to 1/2" thick]. Cut any extra-lengthy strips in half.
In a shallow pie plate or dish, add the whole wheat flour and season with salt and pepper.
Add sliced porkchops and toss to coat.
In a large non-stick skillet, add canola oil and heat on medium-high heat. Once skillet is very hot, pick up sliced pork, shaking off excess flour, and put into the pan. Sauté for about 1 minute.
Add the minced garlic.
Continue to sauté and stir until pork is mostly white with only some pink left.
With still a little pink left in the meat, remove meat and garlic from heat to a plate and reserve.
To same skillet, add sauce mixture and bring to a boil.
Once boiling, add the pork and garlic and toss to coat and finish cooking, about 2 minutes.
Serve with steamed veggies and/or brown rice and enjoy!
Chicken Soup for a Cold


Ingredients:
skinless chicken, dried thyme, garlic cloves, chicken bouillon cube, celery, carrot, potato, fresh parsley leaves, limes, juice of

Directions:
In a large pot add chicken, breast side down, onion, thyme, bay leaf, and garlic. Add enough water to cover; season with salt and pepper. Bring to a boil over high heat; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 45 minutes. Skim any foam that rises to the top and discard.
Remove chicken from pot, and let stand until cool enough to handle. Skim fat from surface of soup, if desired, and discard. Remove meat from bones; discard skin and bones. Shred meat into bite-size pieces, and return to pot.
Add celery, carrots, potato, egg noodles and parsley. Cook until tender, about 20 minutes. Squeeze fresh limejuice into soup and stir. Can also squeeze into individual bowls before serving.
Grilled Chicken Caesar Salad


Ingredients:
romaine lettuce, romaine lettuce, seasoned croutons, parmesan cheese

Directions:
Toss lettuce, chicken breast strips, croutons and cheese with dressing in large salad bowl.
Serve.
Pork With Garlic Cream Sauce


Ingredients:
canola oil, sesame seeds, garlic clove, butter, milk, cream cheese, chives

Directions:
Cut pork into 1 inch slices and flatten to 1/2 thickness.
Place sliced pork on a greased/oiled baking sheet.  Brush oil over top of sliced pork.  Sprinkle sliced pork with 1 teaspoon sesame seeds (optional].
Broil 4-6 inches from the heat for 3-5 minutes; turn and sprinkle remaining sesame seeds (optional].  Broil 3-5 minutes longer or until meat juices run clear.
Meanwhile, in a saucepan, saute garlic in butter for 1 minute.  Stir in milk and cream cheese.  Reduce heat; cook and stir until blended and smooth.  Stir in chives.  Serve over pork.
Great accompanied with buttered noodles or roasted potatoes.
Hoisin Chicken Crepes


Ingredients:
plain flour, salt, milk, eggs, butter, hoisin sauce, cucumber, green onions

Directions:
To make crepes - sift flour and pinch of salt into a medium bowl, making a well in the centre.
Whisk milk and eggs in a medium jug and add to the flour, mixing to combine and then cover with plastic food wrap and rest for 15 minutes.
Heat a medium (15cm base measurement] frying pan over a moderate heat and brush with melted butter.
Add 2 tablespoons of batter to pan, tilting to make a thin crepe.
Cook for 1 to 2 minutes or until set underneath and then turn and cook for 1 minute more or until cooked.
Transfer to a plate and cover to keep warm.
Repeat process, reheating and brushing pan with butter between crepes till all batter used.
To serve - spread crepes with sauce, then top with chicken, cucumber and onion and roll to enclose the filling.
Serve at once.
Brownie Pops


Ingredients:
eggs, water, shortening

Directions:
Preheat oven to 350 degrees.  Line 13x9 inch pan with foil so foil extends about 2 inches over sides of pan.  Spray foil with cooking spray.
Make brownie mix as directed on box for 13x9 inch pan.  Cool completely, about 1 hour.
Place brownies in freezer for 30 minutes.
Remove brownies from pan by lifting foil; peel foil from sides of brownies.
Cut brownies into 24 rectangular bars, 6 strips lenghtwise and 4 rows across, each about 1-1/2 by6 3-1/4 inches.
Gently insert stick into end of each bar, peeling foil from bars.
Place on baking sheet, freeze 30 minutes.
In microwavable bowl, microwave chocolate chips and shortening on high about 1 minute; stir until smooth.  If necessary, microwave additional 5 seconds at a time.
Dip top 1/3 to 1/2 of each brownie into chocolate.
Decorate with sprinkles, candy, etc.
Lay flat on waxed paper or foil to dry.
Grilled Chicken With Sesame Ginger Sauce


Ingredients:
soy sauce, lemon juice, canola oil, garlic clove, fresh ginger, ground cumin, boneless skinless chicken breasts, canola oil, fresh ginger, sugar, water, soy sauce, rice vinegar

Directions:
To make marinade:  Combine soy sauce, lemon juice, oil, garlic, jalapeno, ginger and cumin in a plastic zipper bag.
Add chicken and seal bag.
Refrigerate a minimum of 2 hours or overnight.
To make Sesame Ginger Sauce: Heat oil in a small saucepan over medium heat.
Add ginger and sugar and a small amount of the water.
Cook until softened.
Remove from heat, add remaining ingredients.
Cover and refrigerate for a minimum of 2 hours or overnight.
Prior to serving, strain sauce (to remove minced ginger] and reheat.
Remove chicken from marinade and grill until no longer pink in center, about 5 min per side.
Thinly slice chicken and top with 1 tablespoon Sesame Ginger Sauce.
Leprechaun's Gold Coins


Ingredients:
"peanut butter"

Directions:
Melt chips in 30 second intervals in the microwave., Spread peanut butter on one cracker, and top with another cracker., Dunk into the melted butterscotch chips to fully coat., Let dry on wax paper.
Grilled Gulf Shark
Category: seafood
By Barb's Bites

This recipe for fresh grilled shark steaks with a hint of lemon brings out their natural flavor on the grill.

Ingredients:
2 (8 ounce) shark steaks
2 cups milk
1 tablespoon lemon juice
sea salt and freshly ground black pepper to taste

Directions:
Place the shark steaks in a shallow dish and pour milk over them to cover. Let stand for 2 hours, or refrigerate overnight. Prepare a grill for medium-high heat. Remove the shark steaks from the pan and pat dry. Discard leftover milk. Season the steaks with lemon juice, sea salt and pepper. Grill the steaks until meat is firm, about 15 minutes, turning once. Fish should appear white all the way through.

Prep time: 10 mins
Cook time: 15 mins
Total time: 2 hrs 25 mins
Yields: 2 steaks

Calories: 443
Fat: 19.4 g
Saturated fat: 6 g
Carbohydrates: 12.7 g
Sugars: 11.6 g
Dietary fiber: 0.1 g
Protein: 51.9 g
Cholesterol: 125.8 mg
Sodium: 485.8 mg
Vegan Gnocchi With Tomato Cream Sauce


Ingredients:
baking potatoes, unbleached flour, dried basil, dried oregano, salt, garlic powder, tomato sauce, dried basil, soymilk

Directions:
Preheat the oven to 400 degrees.  Scrub the potatoes and poke all over with a fork.  Place on a baking sheet and bake for 1 hour.  Remove the potatoes and peel the skin off.  Mash the potatoes in a bowl until there are as few lumps as possible.
In another bowl, add the flour and seasonings, mix, and make a well in the center.  Add the potatoes and slowly mix together to form a smooth dough.  Add more flour if needed.
Dust a work surface with more flour, take sections of the dough, and roll out into a ½ inch thick rope.  Cut the rope into ¾ inch long pieces.  Take each piece and pinch the ends to form an oval ball, and roll with the tines of a fork to get a striped design on one side.
In batches, drop the gnocchi into heavily salted boiling water and scoop out with a slotted spoon after they rise to the surface.  Keep warm in a bowl in the oven.
Meanwhile, heat the tomato sauce, basil and soy milk in a saucepan over low heat until it begins to bubble.  Add more soy milk for a lighter, creamier sauce.  Pour the sauce over the gnocchi, toss and serve.
Muesli Cookies


Ingredients:
butter, muesli, sesame seeds, quick oats, self-raising flour, caster sugar, honey, egg, wheat germ

Directions:
Preheat oven to 170°C., Line cookie sheets with baking paper or spray it., In a large bowl mix all dry ingredients., Add melted butter, honey, beaten egg. Mix well., Mixture will be quiet dry and crumbly. That is OK., Make a small balls and flatten slightly., Bake for 15-20 minutes.
Potato Rosemary Focaccia ( Focaccia Con Patate E Rosmarino )


Ingredients:
active dry yeast, all-purpose flour, mashed potatoes, salt, garlic cloves, dried rosemary, olive oil

Directions:
In a small bowl sprinkle the yeast over 1 cup warm water and let it proof for 5 minutes, or until it is foamy.
In a large bowl combine well 4 cups of the flour with the mashed potatoes and the salt until the mixture resembles coarse meal, add the yeast mixture, and stir the dough until it is combined well.
Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1/2 cup flour as necessary to prevent it from sticking, for 8 to 10 minutes, or until it is smooth and elastic.
Form the dough into a ball, put it in an oiled bowl, and turn it to coat it with the oil.
Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk.
While the dough is rising, in a small bowl stir together the garlic, the rosemary, and the oil and let the mixture stand, covered.
Turn the dough out into a well-oiled 15 1/2- by 10 1/2-inch jelly-roll pan, press it evenly into the pan, and let it rise, covered loosely, in a warm place for 45 minutes or less, or until it is almost double in bulk.
Using a mandoline or hand-held slicer cut the red potatoes into paper-thin slices, arrange the slices on the dough, overlapping them, and brush them with the oil mixture, discarding the garlic.
Sprinkle the focaccia with salt and pepper to taste and bake it in the bottom third of a preheated 400°F oven for 40 to 50 minutes, or until it is golden.
Let the focaccia cool in the pan on a rack and serve it warm or at room temperature.
Herbed Tomato and Chickpea Soup


Ingredients:
dried garbanzo beans, salt, butter, olive oil, garlic, onion, carrot, pepper, dried basil, whole bay leaf, plum tomatoes, chicken broth, water, dried basil

Directions:
"Heat butter or olive oil over medium heat and saute garlic, onions and carrot until translucent; add pepper, herbs and tomatoes and bring to boil (note:  I puree my tomatoes in the blender, but you can use them whole and break them up as they cook for more texture]; reduce heat and simmer, uncovered, for 20 minutes, breaking up tomatoes as they cook; mix in chickpeas and broth; taste and adjust seasoning; simmer, uncovered, for 20 minutes to blend flavours; add more broth or water to thin, if necessary; serve with a sprinkle of dried, crumbled basil."
Baked Ziti and Meatball Casserole


Ingredients:
ziti pasta, tomato sauce, egg, part-skim ricotta cheese, parmesan cheese, fresh parsley, salt, fresh coarse ground black pepper, part-skim mozzarella cheese

Directions:
In saucepot, prepare pasta as label directs in boiling salted water, drain. Return pasta to saucepot.
Meanwhile, in 3-quart saucepan, heat tomato sauce, covered, until hot over medium-low heat. (If tomato sauce is frozen, add 2 tablespoons water to saucepan to prevent sorching]. Add 3 cups sauce to pasta in saucepot, toss well. Reserve remaining 1 cup sauce.
In medium bowl, stir together egg, ricotta cheese, Parmesan cheese, parsley, salt, and pepper.
Preheat oven to 400 degrees F. Into 3 1/2- to 4-quart shallow casserole or 13-inch by 9-inch glass baking dish, spoon half the pasta mixture, top with all the sliced meatballs. Drop ricotta-cheese mixture by spoonfuls evenly over meatball layer. Spoon remaining pasta mixture over ricotta-cheese layer, then spoon remaining 1 cup sauce over pasta. Sprinkle with shredded mozzarella cheese.
Bake, uncovered, 60 minutes or until very hot and cheese browns slightly.
Cream of Shiitake and Corn Soup


Ingredients:
olive oil, leeks, vegetable broth, potato, celery, frozen corn kernels, shiitake mushroom, unsweetened soymilk

Directions:
In a big pot, over medium heat, put half of the oil. Add the leeks and cook until they are tender.
Add the broth, the potato, the corn and the celery. Cover and let cook until the vegetable are tenders (20 minutes].
Meanwhile, in a frying pan, sauté the mushrooms in the rest of the oil. Season to taste.
Cream the soup with a blender.
Put the soup in bowls. Make a nest of mushrooms over and serve piping hot.
Chile Con Queso


Ingredients:
onions, onion, garlic cloves, butter, flour, milk, cheese, plum tomatoes, plum tomato, sour cream, salt

Directions:
1. Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent.
2. Add the garlic and cook for another minute.
3. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
4. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the tomatoes.
5. Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat.
6. Stir in the sour cream.
7. Add salt to taste.
Notes: You can vary which chiles you use to control how hot you want the queso to be. Also, if the sauce is too thick, feel free to add a bit more milk a tablespoon at a time. The key, however, to a smooth sauce is adding the cheese very slowly and not adding any more cheese until the previous addition is completely integrated into the sauce.
Cuban Sangria


Ingredients:
red wine, orange, lime, fresh lemon, kiwi, green grape, fresh mango, fresh strawberries

Directions:
Wash and cut the fruit into small chunks.
You do not need to peel the fruit, just wash and chunk.
Place the cut fruit pieces into a large cooler (we buy the Styrofoam disposable coolers with the lid].
Pour the full contents of the red wine and rum over the fresh fruit, mixing and stirring.
Cover the cooler and let sit for at least 24 hours in a dark cool place.
(This is the hard part.].
Serve the mixture by spooning out with a ladle into cups with the fruit and liquid.
Can be poured over ice, but is equally as good straight from the cooler.
Poor Man's Pudding (Pouding Chomeur)


Ingredients:
maple syrup, butter, sugar, eggs, flour, baking powder, salt, milk

Directions:
Preheat the oven to 400°F.
In a large heavy pan, bring to a boil the maple syrup and the cream. Pay close attention, because it will boil over! Once a slow roll begins, continue for about 3 to 4 minutes, and remove from the heat.
With an electric beater, beat the butter and the sugar together. Add the eggs and continue beating for about 2 minutes.
Sift together the flour, baking powder and the salt. Add the dry ingredients into the the egg mixture, alternating with the milk.
Pour the batter into a 13x9-inch pan. Pour the maple syrup/cream mix on top.
Bake for 30 minutes.
Enjoy with vanilla ice cream, whipped cream, or all by itself!
*NOTE*: a variant that I saw on a local television cooking show called for doing all the above steps, but using single serving baking cups. Before adding anything, put in one or two frozen raspberries, then the batter, followed by the maple/cream mix.
Makes an impressive and tasty quick dessert on a cold winter night for guests.
Stuffed Baked Potatoes with Horseradish Cream


Ingredients:
baking potatoes, sour cream, butter, sour cream, fresh dill

Directions:
Preheat oven to 400.
Pierce potatoes with fork and bake 1 hour.
Remove and cool, place on baking sheet.
Slice skin away from top of each potato and carefully scoop out pulp, leaving 1/4 pulp in shell.
Be care not to tear shells.
Spoon pulp into mixing bowl and mash with 6 T sour cream, 6 T butter, 2 T horseradish, salt and pepper.
Spoon into potato shells, return to oven and bake for 50 minutes.
Combine topping ingredients, cover and chill until potatoes are done.
When potatoes are done, remove from the oven, spoon topping on each and serve.
Diet Green Tea Lemon Jello


Ingredients:
sugar-free lemon gelatin, boiling water, cold water

Directions:
Boil 1 cup water.
Steep tea bag(s] in water for 5 minutes.
Mix tea with jello powder until dissolved (about 2 minutes].
Stir in 1 cup of cold water.
Pour into 4 custard cups.
Chill for 4 hours.
Enjoy!
Champ


Ingredients:
potatoes, green onion, milk, salt, butter

Directions:
Boil the potatoes until cooked, about 10 minutes.
Simmer the green onions in milk for about 5 minutes
Drain potatoes and mash.
Add the hot milk and scallions, salt, pepper and half the butter and mix.
Dot with the rest of the butter and serve immediately.
HINT: The secret of success to this Irish potato recipe is making sure all the ingredients are kept very hot while you're preparing it.