xiaoxl/recipe_data huggingface dataset:
Apple Bacon Tomato Soup


Ingredients:
bacon, olive oil, garlic, pinto beans, Italian-style stewed tomatoes, celery, bay leaf, apple, red wine

Directions:
In a large, deep skillet place bacon and cook over medium high heat until evenly browned. Drain bacon well, coarsely chop and set aside.
In a large saucepan over medium flame, heat olive oil and saute onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil, reduce heat and simmer.
In a small saucepan over medium heat add sliced apple and red wine, cook and stir until soft.
Mix bacon, apple, and remaining red wine from saucepan into the stock mixture. Season with salt and pepper to taste. Continue to simmer, stirring occasionally until well blended. Serve immediately.
Pink Tequila Chihuahua


Ingredients:
pink grapefruit juice, kosher salt

Directions:
Rub the rim of an old fashion glass with grapefuit juice, then swirl the rim in a small pile of kosher salt.
In a shaker, combine tequila and grapefruit juice, shake about 15 sec.
Pour over ice in salt rimed glass.
Asparagus and Swiss Macaroni and Cheese


Ingredients:
kosher salt, unsalted butter, all-purpose flour, milk, swiss cheese, ground nutmeg, fresh ground black pepper, asparagus, swiss cheese, panko breadcrumbs

Directions:
Preheat the oven to 350 degrees F. Move a rack to the middle of the oven. Coat a 9-by-13-inch baking dish with nonstick cooking spray.
In a large pot set over high heat bring 1 gallon of water with 2 tablespoons kosher salt to a boil. Add the penne and cook 2 minutes less than the package directions, stirring occasionally. The pasta will be slightly underdone. Use a measuring cup or ladle to remove 1/3 cup pasta water and set aside. Drain the pasta into a colander. Return the pasta to the pot and set aside.
Melt 4 tablespoons of the butter in a large skillet set over medium heat. Add the flour and cook for 3 to 4 minutes, whisking constantly. Pour in the milk, whisking constantly until the mixture starts to thicken like heavy cream and then becomes almost pudding-like, 2 to 3 minutes. Add the shredded cheese and whisk until smooth, the sauce will be very thick. Add the nutmeg and season with some salt and pepper.
Combine the asparagus, pasta, reserved 1/3 cup pasta water and cheese sauce and toss well. Season with salt and pepper, then transfer to the prepared baking dish and top with a layer of the cheese slices. Cut the remaining 2 tablespoons butter into 1-inch cubes. Sprinkle the panko over the cheese slices, and top with the butter cubes. Bake until the top is golden brown and crisp, 20 to 25 minutes. Remove from the oven and cool for 10 minutes before serving.
Cranberry-Orange Bread


Ingredients:
flour, sugar, baking powder, salt, baking soda, orange zest, shortening, egg, cranberries

Directions:
Preheat oven to 350.
mix first 5 ingredients, then stir in next 4.  when well blended add cranberrys and nuts.
bake for 55 minutes.
if making mini loaves they seem to have to bake for the same amount of time.
Wild Mushroom Risotto a La Danno


Ingredients:
water, saffron thread, butter, coconut oil, onions, shallot, garlic cloves, arborio rice, white wine, butter, parmesan cheese

Directions:
Place mushrooms and water in a small pot. Bring to a boil, cover, and remove from heat. Let sit 10 minutes.
Place stock in a pot, Strain mushrooms, add the strained water to the stock and reserve the mushrooms for later. Heat stock on medium heat until hot, reduce heat to low simmer and cover.
Add saffron threads to the stock.
Melt butter over medium heat in a large sauce pan until just bubbling. Add onions, garlic, and stir just until both are softerned.
Add Arborio rice and stir to coat. Heat until rice starts to sizzle.
Add wine and stir constantly with a heat resistant spatula or wooden spoon. When wine is mostly absorbed, add 2 ladles of stock. Continue to stir. Continue to add 2 ladles once stock is absorbed. It takes about 25 minutes from the time you add the wine. After 15 minutes add the reserved mushrooms, stir and continue. Test often after the 20 minute mark as you do not want it mushy.
Once you have the consistency that you want, remove from heat, add Parmesan and  butter. Still until incorporated  and butter is melted.
Serve Immediately.
Sheet Pan Vegan Roasted Brussels Sprouts and Butternut Squash
Category: fruits-and-vegetables
By Fioa

These crispy roasted winter vegetables, seasoned with garlic and smoked paprika, are a simple vegan side dish made in a sheet pan in just minutes.

Ingredients:
2 cups Brussels sprouts, halved
2 cups cubed butternut squash
3 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon sea salt
¼ teaspoon ground black pepper

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Place Brussels sprouts and butternut squash in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and black pepper. Roast in the preheated oven until golden and crispy, about 25 minutes.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 servings

Calories: 143.4
Fat: 10.4 g
Saturated fat: 1.4 g
Carbohydrates: 12.9 g
Sugars: 2.7 g
Dietary fiber: 3.3 g
Protein: 2.4 g
Sodium: 234.3 mg
German Potato Pancakes
Category: side-dish
By SWIZZLESTICKS

These are a nice change from regular pancakes. They make a great dinner meal when served with bratwurst sausage. I spread mine with cranberry sauce and top with maple syrup.

Ingredients:
2  eggs
2 tablespoons all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
¼ teaspoon pepper
6 medium potatoes, peeled and shredded
½ cup finely chopped onion
¼ cup vegetable oil

Directions:
In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion. Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

Prep time: 25 mins
Cook time: 6 mins
Total time: 45 mins
Yields: 6 servings

Calories: 283.3
Fat: 11 g
Saturated fat: 2 g
Carbohydrates: 40.7 g
Sugars: 2.4 g
Dietary fiber: 5 g
Protein: 6.8 g
Cholesterol: 62 mg
Sodium: 245.5 mg
Easy Puffy Linzer Claws


Ingredients:
almond paste, sugar, brown sugar, vanilla, frozen puff pastry

Directions:
Preheat oven to 375 degrees.  Line a large baking sheet with parchment paper.  In a bowl beat 1 egg white and almond paste with an electric mixer on medium speed until bombined well.  Add granulated sugar, brown sugar, and vanilla; beat for 1 minute or until smoooth.
On a lightly floured surface unfold each sheet of pastry.  Roll pastry into a 12 X 10 inch rectangle.  Cut each rectangle into six 5 X 4 inch rectangles.  Spoon 1 rounded tablespoon of the almond mixture onto each retangle, spreading slightly.  Top each with 2 teaspoons of the jam.  Moisten outside edge of pastry with water.  Fold each rectangle in half lengthwise to make a 5 X 2 inch pastry; press edges well to seal.
Place pastries on the prepared baking sheet.  Using a sharp knife or kitchen scissors, cut five 1/2 inch slits along the sealed outside. Curve each pastry slightly with the slits on the outside.   Brush with 1 lightly beaten egg white and sprinkle with almonds.
Bake for 20 to 25 minutes or until golden.  Cool on baking sheet on a wire rack.  Enjoy!
Breakfast Sausage and Hash Browns Casserole


Ingredients:
breakfast sausage, all-purpose flour, milk, frozen hash brown potatoes, green onions, fresh parsley, rosemary, sharp cheddar cheese

Directions:
Preheat oven to 350°F Butter 8x8x2-inch glass baking dish.
Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes.
Layer potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture, sprinkle the herbs on top, and the remaining 1/4 cup cheese. Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining green onions and serve.
Amy's Summer Squash


Ingredients:
onions, olive oil, butter, salt, pepper, cheese

Directions:
Saute the onions and squash in the butter and oil in a large skillet.
When the onions begin to take on a bit of color (you want good brown crunchy bits], cover the skillet and turn the heat down to low for 10-15 minutes.
You now have soft squash with what looks like too much liquid.  Add in about 3/4 of the cheese and 3/4 of the cracker crumbs (I use generic version of Ritz crackers].  Stir.  Put the remaining cheese and cracker crumbs on top.
Turn up the heat a bit until you get the cheese to melt.  Do not stir too much, you want cheese and cruchy crumbs on the top.
We enjoy this as a dinner on its own, or as a side to grilled whatever.  The leftovers are good, but not quite as crunchy.
Pumpkin Cake III
Category: fruits-and-vegetables
By SUE CASE

Delicious pumpkin spice cake baked in a sheet pan. Very moist and great for potlucks. When cool, top with your favorite cream cheese frosting.

Ingredients:
2 cups white sugar
1 ¼ cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4  eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
¼ teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 - 12x18 inch pan

Calories: 438.4
Fat: 26.8 g
Saturated fat: 3.6 g
Carbohydrates: 46.8 g
Sugars: 30.1 g
Dietary fiber: 2.2 g
Protein: 5.3 g
Cholesterol: 53.1 mg
Sodium: 404.1 mg
Osh / Plov - Uzbek / Central-Asian Rice


Ingredients:
rice, lamb shoulder, onions, carrots, garlic cloves, crushed red pepper flakes, cumin, pepper, salt

Directions:
Wash the rice. Allow to soak in salted water for 30 minute You can use Thai or basmati rice.
Cut the lamb shoulder into cubes. It should have some fat. Bones are optional.
Slice the onions thinly and cut the carrots into strips.  You should approximately equal amounts of carrots, onions, and lamb.
Heat a large cast-iron or metal wok with the oil. Don't use olive oil. Sunflower oil works well.  Animal fat tastes richer but is even worse for you and too heavy for many taste buds. While you can get away with any kind of pot, it does taste better if you have an appropriate seasoned instrument.
Fry the onions until golden brown.
Add chopped garlic and lightly brown. You can alternatively put the whole cloves into the rice when you cook the rice.
Add lamb and fry until cubes are lightly browned.
Add carrots, salt, pepper, all spices (adjust to your taste], and 2 cups of water. Turn down the fire, mix well, and cover for 5 min to allow carrots to soften.
This completes the first step called "zirvak". You are now ready to cook the rice in the second step. Drain your rice which should have been soaking for 30 minute.
Push the ingredients to the outer parts of your cooking wok/pot creating a large hole in the centre which will be filled with liquid.
Carefully add your rice to the centre of the pot. Do not mix it with the rest of the ingredients.  Try to fit most of it in the centre "hole".
Add another 1.5 cups of water, cover the pot and allow to simmer until the rice is cooked and water has been dried up.  This will take approximately 30 minute.
Stir the entire mixture well and serve on a hearty plate or bowl. Top with spring onions.  It goes well with a side-serving of salad, tomatoes, and bread.  Naan or other type of flat bread would be best.
La Tapa Paella for Two


Ingredients:
carrot, red bell pepper, garlic, saffron, bay leaves, long grain rice, olive oil, hot Italian sausage, chorizo sausage, chicken pieces, shrimp, lobster meat, mussels, crawfish, habanero sauce, fresh thyme, white wine, leeks, lemon wedge, fresh cilantro

Directions:
In a large saucepan heat vegetable oil over medium heat. Add the carrot, onion and pepper; sauté for one minute. Add the garlic, saffron, bay leaves; pour in the rice. Stir well, adding a small amount of olive oil to coat rice, then sauté until rice is translucent.
Add enough chicken stock to submerge rice by one inch. Simmer with lid on until al dente. Remove rice from pot and spread out on large sheet pan so that rice stops cooking.
Preheat oven to 350-400 degrees F. In a wok sauté the sausage and chicken to brown; then add the shrimp, lobster, fish, calamari, mussels and crawfish.
Cook until lightly sautéed; add the salt, pepper, habanera hot sauce, thyme, and white wine.
Top with previously cooked rice; add the peas, leeks and red peppers. Cover and cook in center of oven for approximately 5-10 min., allowing the steam to cook everything through and the rice to absorb all the flavors.
To serve place paella in preheated ceramic bowl. Garnish with several lemon wedges and cilantro.
Traditional Osso Buco
Category: world-cuisine
By PICKLEDPOSSUM

This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish.

Ingredients:
2 pounds veal shanks, cut into short lengths
¼ cup all-purpose flour
¼ cup Butter
2 cloves garlic, crushed
1 large onion, chopped
1 large carrot, chopped
⅔ cup dry white wine
⅔ cup beef stock
1 (14.5 ounce) can diced tomatoes
salt and pepper to taste
½ cup chopped fresh flat leaf parsley
1 clove garlic, minced
2 teaspoons grated lemon zest

Directions:
Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes. Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone. In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 4 servings

Calories: 477.7
Fat: 19.8 g
Saturated fat: 9.8 g
Carbohydrates: 17.6 g
Sugars: 6 g
Dietary fiber: 2.7 g
Protein: 46.9 g
Cholesterol: 200.6 mg
Sodium: 467 mg
Jule's Chicken Cordon Bleu


Ingredients:
chicken bouillon powder, water, butter, garlic cloves, skinless chicken breasts, parmesan cheese, parsley, salt, pepper, dried thyme, swiss cheese

Directions:
Preheat oven to 350°.
Place bouillon, butter,garlic   and water  in a small sauce pan and heat until melted . Remove from heat and aside.  Combine breadcrumbs, Parmesan, and parsley  on a plate and set aside.
Place each chicken breast half between 2 sheets waxed paper , and pound each to 1/4-inch thickness using a  mallet or rolling pin. Sprinkle both sides of chicken with salt, thyme, and pepper. On each  breast half place a slice of Swiss cheese . Roll up each breast half and cheese then  dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 45 minutes .
Black Bean and Cucumber Salad
Category: salad
By Emer

I came up with this salad when I realized I had some leftover salad items that needed to be used up. It's refreshing and light! It can be easily adapted to include your favorite salad ingredients.

Ingredients:
1  seedless cucumber, quartered and cut into chunks
1 (15 ounce) can black beans, rinsed and drained
1 cup cherry tomatoes, halved
1 cup frozen corn, thawed
½  red onion, chopped
3 tablespoons extra-virgin olive oil
4 ½ teaspoons orange marmalade
1 tablespoon lemon juice
1 teaspoon honey
½ teaspoon ground cumin
salt and ground black pepper to taste

Directions:
Toss cucumber, black beans, tomatoes, corn, and onion together in a large salad bowl. Whisk olive oil, orange marmalade, lemon juice, honey, and cumin together in a bowl; season with salt and pepper. Drizzle the dressing over the cucumber mixture; toss to coat.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 274
Fat: 11 g
Saturated fat: 1.6 g
Carbohydrates: 38.7 g
Sugars: 9.3 g
Dietary fiber: 9.4 g
Protein: 8.7 g
Sodium: 419.3 mg
Fresh Fruit Cocktail


Ingredients:
lemon juice, orange zest, lemon zest, cinnamon sticks, Red Delicious apples, fresh pineapple, orange, seedless grapes

Directions:
In medium saucepan, combine apple juice, lemon juice, orange or lemon zest, and cinnamon sticks. Heat to boil and simmer, uncovered 10 minutes.
Cool to room temperature.
In large serving bowl, combine apples, pineapple, orange, and grapes.
Remove cinnamon sticks from apple juice mixture and pour mixture over fruit.
Chill before serving.
Mandarin Chicken Salad


Ingredients:
chicken breasts, onion, salt, lemon juice, celery, seedless grapes, mayonnaise, mandarin oranges

Directions:
Combine chicken, onion, salt, lemon and celery and refrigerate for several hours.
At serving time, toss chicken carefully with grapes, oranges, almonds and mayonnaise.
Cran-Apricot California Salad


Ingredients:
extra virgin olive oil, granulated sugar, dried cranberries

Directions:
Mix vinegar, oil and sugar (always the same equal amount for these 3 ingredients]. Place in the refrigerator.
Place washed spinach leaves in a large salad bowl; set aside.
In a small skillet, toast almonds over medium heat. Add it with spinach. Add apricots, cranberries and pour in dressing. Gently toss to coat and serve immediately.
Note: Add crumbled goat cheese for extra flavor.
Linda's Lobster Rangoon


Ingredients:
cream cheese, green onion, lemon juice, garlic juice, lobsters, wonton wrappers, egg, water, canola oil, plum sauce

Directions:
Put your cream cheese in a glass dish and microwave for 45 secs.
Chop your green onions finely, and add to cream cheese.
Add your lemon and garlic juice, and mix well.
Chop your lobster finely, or use the blender. Add to cream cheese mixture, and mix in well.
Put 30 won ton wrappers onto a lg. flat baking pan, I used a cookie sheet.
Place a teaspoonful of mixture into the center of each won ton wrapper.
Mix the egg and 2 T. of water together well. With 2 fingers, dip into the egg wash then rub around the edge of each won ton.
Taking the bottom right tip of the won ton, bring it up to meet the top left tip, and press around the edges to make a seal, so the cream cheese mixture doesn't come out when deep frying.
When all 30 won tons are done, put in the refrigerator for at least 2 hours.
When ready to deep fry, heat your oil to 350 degrees F.
Turn on your oven to 200.
Drop 6 won tons in at a time and fry on one side, then flip and fry on the other. Place on a layer of 4 paper towels to absorb grease, then place in an oven proof dish, and put in oven to keep warm while the next batch is cooking.
Serve with Duck or Plum Sauce for dipping.
Granola Bars


Ingredients:
butter, peanut butter, honey, granola cereal, sunflower seeds, vanilla, raisins

Directions:
"Combine first two ingredients, add the rest. Mix well and put into greased 9X13" pan. Chill and cut into squares. Wrap in wax paper. Keep refrigerated."
Coconut Tapioca Pie


Ingredients:
coconut milk, sugar, quick-cooking tapioca, eggs, sweetened flaked coconut, pure vanilla extract

Directions:
In a medium-size saucepan, whisk together coconut milk, sugar, tapioca and eggs.
Mix thoroughly and let rest 5 minutes.
Meanwhile, toast coconut in a dry skillet over high heat, stirring constantly until golden brown.
Pour onto a plate to cool.
Cook tapioca mixture over medium-high heat, stirring constantly, until it comes to a full boil.
Remove from heat and mix in vanilla and coconut extracts.
Set saucepan in a bowl of ice water and stir filling until cold, about 4 minutes.
Whip cream in a medium bowl until stiff.
Carefully fold filling into whipped cream until mixed.
Spoon into pie shell and sprinkle edges with toasted coconut.
Cover and refrigerate 30 minutes, then serve.
Bacon-Wrapped Chicken Tenders
Category: meat-and-poultry
By Soup Loving Nicole

Turkey bacon-wrapped chicken tenders with the perfect balance of smoky and sweet. Using smoked paprika makes them taste like they came straight off a barbecue grill.

Ingredients:
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon onion powder
12  chicken tenders
12 slices turkey bacon, cut in half lengthwise
⅓ cup light brown sugar
1 tablespoon chili powder

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place a cooling rack on top of a rimmed baking sheet. Mix paprika, salt, and onion powder together in a small bowl. Sprinkle seasoning over both sides of each chicken tender. Wrap each tender with two strips of bacon, tucking the ends in to secure. Mix brown sugar and chili powder together in a small bowl. Gently roll each bacon-wrapped tender in the brown sugar mixture, pressing down to ensure good coverage. Arrange tenders on top of the prepared cooling rack, making sure to not overcrowd. Bake in the preheated oven until bacon is crisp and chicken is no longer pink in the center and the juices run clear, about 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 12 chicken tenders

Calories: 236.5
Fat: 7.5 g
Saturated fat: 2 g
Carbohydrates: 13.9 g
Sugars: 12.4 g
Dietary fiber: 0.6 g
Protein: 27.7 g
Cholesterol: 83.5 mg
Sodium: 685.3 mg
Zucchini Baby Food
Category: fruits-and-vegetables
By Anonymous

Simple zucchini puree for one of your baby's first foods. The rule of thumb is to give your baby a new food for 2 to 3 days before introducing another to rule out any potential allergies. Once you've given zucchini for 2 to 3 days, you can combine it with another vegetable you've already introduced, such as carrot.

Ingredients:
1 large organic zucchini, cubed

Directions:
Place zucchini in a saucepan and cover with water. Bring to a boil and cook until very soft, 5 to 10 minutes. Drain well. Transfer zucchini to a blender or food processor; puree until smooth. Allow to cool before serving.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 3 servings

Calories: 17.2
Fat: 0.2 g
Carbohydrates: 3.6 g
Sugars: 1.9 g
Dietary fiber: 1.2 g
Protein: 1.3 g
Sodium: 10.8 mg
Mozzarella Crostini


Ingredients:
olive oil, garlic clove, salt, pepper, green onion, plum tomatoes, mozzarella cheese

Directions:
Cut bread into 36 slices., Place on an aluminum foil lined baking sheet., Bake at 400º for 5 minutes or until lightly browned., Combine olive oil and next 3 ingredients and brush on bread slices., Top evenly with sliced green onions and one or two tomato slices., Sprinkle evenly with cheese., Bake for 5 to 7 minutes or until cheese is melted., If desired, garnish with green onions slices.