xiaoxl/recipe_data huggingface dataset:
Nutty Vegetable Rice Casserole


Ingredients:
rice, water, carrots, onions, fresh ginger, garlic clove, olive oil, almond butter, milk, paprika

Directions:
Preheat oven to 375. Soak rice in water for ten minutes (in the pot you will cook it in].
While rice soaks, mix almond butter and milk throroughly in a small bowl. Set aside. Begin to chop carrots, onion, garlic and ginger.
Drain and rinse rice, and add fresh water. Bring to a boil, cover and simmer on medium-low for eight minutes.
While rice cooks, saute carrots, onion, garlic and ginger in a pan with olive oil until they begin to be tender. While these are cooking, stir occasionally and chop beet greens into bite-size pieces.
When rice is cooked, turn off heat and let stand, covered, for ten minutes.
While rice stands, add beet greens to vegetable saute and cook until just tender. I prefer not to overcook these so you still have a variety of textures in the casserole and it doesn't turn into a "blob".
When rice has stood for ten minutes, remove lid, add almond butter and milk mixture, and stir thoroughly. Add vegetable saute mixture and stir thoroughly.
Pour mixture (should be very thick] into a medium casserole and top with paprika and a bit of salt.
Cook at 375 for ten minutes, covered. Enjoy!
Southern Egg Salad


Ingredients:
hard-boiled eggs, yellow mustard, mayonnaise, onion, salt, pepper

Directions:
Chop eggs into small pieces.
Mix together all ingredients (more or less of each may be used to suite your tatse].
Serve on toasted bread, crackers, or alone!
Turkey Tonnato (Italian Cold Turkey in Tuna Caper Sauce)


Ingredients:
carrot, onion, celery rib, bay leaf, thyme, white wine, olive oil, pickled capers, fennel seed, black peppercorns, salt, mayonnaise, tuna in brine, turkey broth, anchovy fillets, pickled capers, lemon juice, pickled capers, black olives, parsley

Directions:
To cook the Turkey, put everything into a large pan and snuggle the turkey steaks amongst it.
Bring to a simmer and cook for 40 minutes, turning once or twice over a low heat.  Allow to cool completely in the broth and refrigerate until ready to assemble (still in the broth]  This can be done the day before.
No more than 2 hours before you want to serve it, take the turkey out of the broth and pat dry on paper towels, strain the broth through a sieve into a bowl and discard the vegetables and herbs.
Arrange the dry turkey onto a serving platter in a neat slightly overlapping fashion.
Make the sauce (can also be done the day before] by putting everything in the blender or food processor apart from the broth.  Blend thoroughly and little by little add the broth until the sauce is the consistency of thick pouring cream.
Neatly pour over the turkey and garnish with the olives capers and parsley and refrigerate until ready to serve for no more than 2 hours.
Exquisite.
Sourdough Crepes
Category: breakfast-and-brunch
By Carolyn Meigs

Great use of discard sourdough starter.

Ingredients:
1 cup fed or unfed sourdough starter
2  eggs
2 tablespoons butter, melted
¼ teaspoon salt
¼ cup milk, or more as needed
2 tablespoons cold butter

Directions:
Whisk sourdough starter, eggs, melted butter, and salt together in a bowl. Pour in milk and stir until batter reaches a thin, smooth consistency. Heat a nonstick pan over medium-high heat. Add about 1 teaspoon cold butter and let melt. Pour in 1/4 cup batter and tilt pan in a circular motion to spread batter over the bottom. Cook until bottom is light brown, about 2 minutes. Carefully loosen and flip; cook for about 30 seconds more. Transfer to a plate. Repeat with remaining butter and batter.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 crepes

Calories: 156.6
Fat: 9.8 g
Saturated fat: 5.5 g
Carbohydrates: 12.2 g
Sugars: 1.5 g
Dietary fiber: 0.9 g
Protein: 5.3 g
Cholesterol: 83.4 mg
Sodium: 188.5 mg
Avocado Roast Beef and Chipotle Smoked Gouda Cheese Sandwich


Ingredients:
Hellmann's mayonnaise, chives, cilantro, thyme, marjoram, fine sea salt, white pepper, red-leaf lettuce, deli roast beef, red onions, Hass avocadoes, baby dill pickles

Directions:
In a bowl whisk together mayonnaise, creamed horseradish, fresh herbs, salt and pepper.
Toast Rye bread and spread 1-tablespoon mayonnaise on each slice.
Layer lettuce, tomatoes, smoked Gouda cheese, roast beef, onion, Avocado and lettuce.
Cut sandwich in half and place on a plate.
Garnish plates with baby dill pickles and Oil-Cured Olives.
Ravioli With Butternut Squash Sauce


Ingredients:
olive oil, butter, onion, garlic clove, water, milk, cilantro, parsley

Directions:
Cook ravioli according to the package instructions.
In the meantime, heat olive oil or butter in a soup pan and sauté onion and garlic.
Add squash and vegetable stock and cook until the squash becomes soft.
Puree the sauce using a hand blender or blender.
Add milk and adjust the taste with salt and pepper.
Place ravioli in two dishes, pour the sauce, and top with chopped cilantro or parsley.
Infuse love and serve!
Spicy Green Tomato Salsa
Category: appetizers-and-snacks
By Tammy Huguenin

A tasty twist to salsa; great served over cream cheese with tortilla chips or crackers! A great way to save those green tomatoes when there is an early frost. I created this recipe with the assistance of my daughter-in-law Carolyn and her niece Felicia. Thanks you two. Portion out remaining salsa into bags; freeze or refrigerate.

Ingredients:
12 ½ cups chopped green tomatoes
2  onions, chopped
4  jalapeno peppers, sliced into 1/2-inch-thick rings
4  serrano peppers, sliced into 1/2-inch-thick rings
1  red bell pepper, cut into chunks
1 cup chopped fresh cilantro
¼ cup raw sugar
3 tablespoons minced garlic
2 ½ tablespoons chopped fresh oregano
1 tablespoon cayenne pepper
6  limes, juiced, divided
1 tablespoon apple cider vinegar

Directions:
Combine green tomatoes, onions, jalapeno peppers, serrano peppers, and red bell pepper in a large bowl. Mix cilantro, sugar, garlic, oregano, and cayenne pepper together in a small bowl. Fill a blender with about 2 cups tomato mixture, 1 teaspoon lime juice, and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl. Repeat blending with remaining tomato mixture, lime juice, and spice mixture, working in batches, until all ingredients are blended. Stir vinegar into salsa.

Prep time: 30 mins
Total time: 30 mins
Yields: 40 servings

Calories: 27
Fat: 0.2 g
Carbohydrates: 6.3 g
Sugars: 4.2 g
Dietary fiber: 1 g
Protein: 1 g
Sodium: 9.3 mg
Spaghetti Squash Spaghetti


Ingredients:
spaghetti squash, canned stewed tomatoes, zucchini, yellow onion, fresh basil leaves, mushrooms, garlic cloves, red wine, ground pepper, olive oil

Directions:
Take your spaghetti squash and cut in half lengthwise.
Pierce the skin with a fork on the bottoms.
Bake the two evenly cut halves of your spaghetti squash in a round, glass baking dish with a light coating of olive oil at 350 degrees until they start to brown and the skin is tender (approx 45 minutes].
Ready for the veggi saugage? I prefer "GimmeLean" brand as it is virtually fat free, full of protein, and has a wonderful fennel taste. Dice up some garlic, onions, basil and mold into small 1" meatballs.10's a good round number.
In a sauté pan, sauté round rings of yellow onions, mushrooms, zucchini, and your non-meat meatballs in olive oil until perfectly brown, firm and filling your kitchen with an aroma even Sophia Loren couldn't resist --
Now to focus on the sauce. Empty the contents of your two cans of Italian style stewed tomatoes in a deep dish pan, add to it everything you just sautéed and don't skimp on the basil or additional garlic. There are no correct portions here --  continue sampling your wooden spoon over and over until its just right.This sauce is meant to be light or it will overpower the squash. I usually add in a splash of red wine to the mix, salt and fresh ground pepper to taste.
So, hopefully you have timed things so the squash is just finishing up cooking. Remove your squash halves carefully. Let them cool down some. Then, with a fork, begin to scrape out the contents into the pan with your sauce. This is the most enjoyable part of this recipe as it always amazes me to see just how much the fibers of the squash resemble spaghetti! Leave a little squash in each half and use them as the bowls for serving.
Garnish with organic basil and the dish is ready to serve.
Creamy Polenta and Garlic Lemon Shrimp #Ragu


Ingredients:
polenta, water, fresh sage, fresh rosemary, parmesan cheese, unsalted butter, shrimp, garlic, sun-dried tomato, kosher salt, sugar, arugula

Directions:
Combine the Ragu Sauce, garlic cloves and ¾ cup sun-dried tomatoes,  (without draining the oil as you spoon it out of the jar], in the bowl of a food processor and process for several seconds. The mixture won't be completely smooth but the tomato pieces should be very fine and the garlic completely blended inches Reserve until complete with the polenta and shrimp portion of this meal.
To prepare the polenta: Combine the polenta, stock, water, sage and herbs in a medium saucepan and bring to a boil over medium heat. Once it boils, reduce the heat to medium-low and cook, stirring constantly with a wooden spoon, until the polenta starts to separate from the sides of the pan, about 10-15 minutes. Stir in the butter, parmesan and goat cheeses and cheese two minutes until the butter and cheese have melted and been incorporated into the polenta. Transfer the cooked polenta to four serving dishes.
To prepare the shrimps: Marinate in lemon juice and salt for a few minutes before cooking.  Cook the shrimps in olive oil over medium-high heat for 2-3 minutes on each side or until just pink.
To finish off the sauce: Transfer the sauce mixture to a small saucepan and heat over medium heat for 2-3 minutes. Season with salt to taste. Add a pinch of sugar as you heat the to give the sauce a nice balance.
Turn off the heat, transfer to a bowl and stir in the olive oil. Spoon the sauce over the warmed, cooked polenta, top with shrimps and garnish with fresh arugula.
Cream Cheesy Cubed Zucchini with Lemon and Oregano
Category: side-dish
By Chef John

I didn't start out trying to make a creamy zucchini recipe, but when I glanced in the fridge and saw the last crumbled remains of fresh cream cheese, I knew those green cubes sizzling away in the skillet were about to get enriched. While I'd normally have a hard time feigning such excitement over squash, I'm actually quite thrilled with how this came out.

Ingredients:
2 tablespoons olive oil
4 cups cubed zucchini
½ teaspoon lemon zest
1 pinch red pepper flakes
salt and freshly ground black pepper to taste
cayenne pepper to taste
2 tablespoons cream cheese
2 teaspoons chopped fresh oregano

Directions:
Heat olive oil in skillet over high heat; stir in zucchini, lemon zest, and red pepper flakes. Cook for about 2 minutes. Stir in salt, black pepper, and cayenne pepper; cook and stir until zucchini is tender, about 5 minutes. Stir cream cheese into zucchini mixture; cook until cream cheese begins to melt, about 1 minute. Remove from heat and stir in oregano.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 cups

Calories: 106.5
Fat: 9.6 g
Saturated fat: 2.6 g
Carbohydrates: 4.7 g
Sugars: 2.2 g
Dietary fiber: 1.5 g
Protein: 2.1 g
Cholesterol: 8 mg
Sodium: 34.1 mg
Make Ahead Cream Cheese Chicken


Ingredients:
butter, boneless skinless chicken breasts, cream cheese

Directions:
Turn slow cooker on High., Place butter in bottom of slow cooker., Cut chicken breasts into 1" strips while butter is melting., When the butter has melted, add one envelope Italian dressing dry mix., Stir into butter until well mixed., Place chicken in slow cooker and stir to coat with butter and dressing mix., Cover and cook on High for 2 hours., Remove chicken to plate to cool., Add cream of chicken soup and cream cheese., Stir to melt and mix well until smooth and creamy., Remove sauce from slow cooker and allow to cool., Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze., To serve: Thaw in fridge., Heat until piping hot and bubbly., Goes well over mashed potatoes, rice, or hot buttered noodles.
Pesto Tortellini


Ingredients:
fresh parsley leaves, pine nuts, garlic cloves, dried basil, salt, olive oil, parmesan cheese

Directions:
Chop parsley in a blender or food processor., With motor still running, add pine nuts, garlic cloves, basil and salt., Continue processing until garlic is finely chopped., Slowly drizzle in olive oil., Then stop machine and fold in parmesan cheese., Cook tortellini according to package directions., Drain and toss with sauce., Serve as an appetizer at room temperature with toothpicks., Or serve chilled as a salad., Can also serve warm as a pasta dish.
Light and Healthy Cauliflower Soup


Ingredients:
cauliflower, leeks, bacon, chicken broth, potatoes, garlic, parsley, salt, ground nutmeg

Directions:
Heat a thin layer of oil in a roomy pot.
Fry the sliced leeks and bacon, stirring a few times, until softened and cooked. (If they catch, add a dessertspoon water or apple cider vinegar].
While it fries, cut the cauliflower into florettes and rinse. I used a really large head. Peel and chop the potatoes. Prepare the chicken broth.
Add the broth (stock] to the pot. Add the cauliflowerettes and the potato. Bring to a boil, turn down the heat, put on a lid, and simmer about 15 minutes until tender, but do not cook for too long.
It's quite a lot of soup, so puree the soup in batches in a processor, adding the parsley, hot pepper sauce and garlic as you work, and tipping each batch into a roomy soup dish. Stir well to mix the batches of pureed soup.
Add the ground nutmeg, and stir in, as well as adding salt to taste. You'll have to decide about the salt: I added 2 teaspoons very flaky sea salt, which is not dense like table salt, so do taste before oversalting by accident.
Creamy Chocolate Mousse Cheesecake (No Bake)


Ingredients:
milk, cream cheese, confectioners' sugar, chocolate chips

Directions:
In a medium bowl, whip together cream cheese and confectioners' sugar until light and smooth.
In a large bowl, prepare chocolate mousse mix with milk, as directed on package.
Gently fold cream cheese mixture into mousse, until mixture is no longer streaky.
Sprinkle the bottom of pie crust with some of the chocolate chips, if using.
Spoon mousse mixture into pie crust and decorate with remaining chocolate chips.
Refrigerate for 2 hours before serving.
Store in refrigerator.
Oatmeal Coconut Pie


Ingredients:
sugar, old fashioned oats, corn syrup, sweetened flaked coconut, butter, eggs

Directions:
Preheat oven to 350*.   Stir all filling ingredients together in a a large bowl until well mixed.
Pour into pie shell.  Bake 50-60 minutes, until  golden and a toothpick stuck in the centre comes out clean.  Filling may still  jiggle in the centre.
Cool and serve (nice topped with spoonful of Cool Whip].
Healthy Popcorn Treat
Category: desserts
By halfnotes

I wanted to make a sweet popcorn that was delicious but not loaded with sugar, so I came up with this recipe. It's one of my kids' favorites! Olive oil works if you don't have coconut oil. If you accidentally add to much salt, add a little more honey. If it's too sweet, add a little more salt. Start with a little cinnamon and gradually add more until it is the flavor you desire.

Ingredients:
3 tablespoons coconut oil
¾ cup popcorn kernels
2 tablespoons honey, or more to taste
salt to taste
1 pinch ground cinnamon, or more to taste

Directions:
Heat coconut oil in a large pot over high heat. Drop 3 popcorn kernels into the hot oil and place a lid on the pot; cook until 1 kernel has popped. Remove the lid and pour in the remaining popcorn. Return the lid to the pot and cook popcorn, shaking pot back and forth over burner, until there are 1 to 2 seconds between pops, about 5 minutes. Quickly transfer popcorn to a large bowl; evenly drizzle honey over popcorn. Add salt and cinnamon; toss popcorn with your hands to coat evenly.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 174.5
Fat: 8.2 g
Saturated fat: 6.4 g
Carbohydrates: 24.4 g
Sugars: 6.1 g
Dietary fiber: 3.7 g
Protein: 3.1 g
Sodium: 1.1 mg
Focaccia Rounds


Ingredients:
olive oil, parmesan cheese, rosemary, basil leaves

Directions:
Preheat oven to 375 degrees., Lightly grease a cookie sheet., In a small bowl, combine parmesan cheese, rosemary, basil and onion., Remove dough from can., Separate into 8 coils, DO NOT UNROLL BREADSTICKS., Place coils onto cookie sheet, shaping them into a 5 inch"swirled" round shape., Drizzle each round with olive oil., Sprinkle each round with the cheese mixture., Bake for 8-15 minutes or until golden brown.
Mild Spanakopita


Ingredients:
olive oil, onion, leek, mushroom, spinach, dried dill weed, feta cheese, ricotta cheese, parmesan cheese, eggs, butter, olive oil, phyllo pastry

Directions:
Heat oil in large, non-stick skillet.  Saute onions, leek, garlic, and mushrooms until tender.  Remove from pan, and place in large mixing bowl.
Wash spinach thoroughly.  Return skillet to heat  and place wet spinach in pan.  Cover and steam, stirring occasionally until limp.  Cool, chop, and squeeze as much moisture out with your hands as you can.  Add to vegetables in mixing bowl.  (If using frozen spinach, skip this step and add drained frozen spinach to bowl]  Let cool.
Add dill weed, cheeses, and eggs.  Stir to combine.
Spread phyllo sheets on cutting surface.  Unroll, and cut in half lengthwise.  Cover with damp cloth or plastic wrap.  Combine melted butter and olive oil.
Remove one half-sheet.  Fold in half lengthwise, and brush very lightly with melted butter mixture.  You are not aiming to coat the surface - only to provide enough butter to stick the layers together as you roll it.
Place a mounded tablespoon of spinach mixture on one end of the phyllo strip.  Fold the corner up diagonally, making a triangle with the spinach inside.  Continue to fold/roll from side to side, enclosing the spinach until the strip is used.  Brush with butter and place on baking sheet.
Continue, filling one strip at a time, and keeping the other's covered.
Bake at 350F for 35-45 minutes until golden.  (or freeze before baking fur future use].
Pink Cream Cheese Toast from Weekday Weekend


Ingredients:
cream cheese, beet, garlic, salt

Directions:
In a food processor or blender, combine cream cheese, sliced beets, garlic and salt. Process to a completely smooth puree.
Store in an airtight container in the refrigerator for up to 3 days.
Recipe courtesy of A BEAUTIFUL MESS: WEEKDAY WEEKEND by Emma Chapman and Elsie Larson.
Get the book here: https://www.amazon.com/Beautiful-Mess-Weekday-Weekend-healthy/dp/1452154716/.
Mint Patty Pie


Ingredients:
sugar-free instant chocolate pudding mix, water

Directions:
In medium bowl, combine dry pudding mix and dry milk powder.
Add water.
Mix well using wire whisk (or put in container with tight lid and shake until mixed].
Blend in 1/4 cup whipped topping.
Pour mixture into pie crust.
Refrigerate while preparing topping.
In a small bowl, combine remaining 3/4 cup whipped topping, mint extract, and food coloring.
Spread topping mixture over set filling.
Sprinkle chocolate chips evenly over top.
Refrigerate at least 1 hour.
Enjoy!
Mint Chocolate Cheesecake


Ingredients:
butter, cream cheese, white sugar, eggs, creme de menthe, white chocolate

Directions:
Preheat oven to 325 degrees.
In a medium bowl combine the wafer crumbs and butter.
Press into the bottom and 2 inches up the sides of a 9 inch springform pan.
Set aside.
In a large bowl beat together the cream cheese and sugar until smooth.
Beat in eggs one at a time until blended.
Beat in liqueur and melted white chocolate.
Pour over crust and bake for 50 minutes or until center is JUST set.
Remove from oven and place on a wire rack.
Run a knife around the sides of the pan to loosen.
Cool at room temp and then chill in the fridge overnight.
To make curls shave chocolate bar with a vegetable peeler and place on top of cheesecake.
Vietnamese Grilled Lemongrass Chicken
Category: world-cuisine
By LUCHAPROV

Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.

Ingredients:
2 tablespoons canola oil
2 tablespoons finely chopped lemongrass
1 tablespoon lemon juice
2 teaspoons soy sauce
2 teaspoons light brown sugar
2 teaspoons minced garlic
1 teaspoon fish sauce
1 ½ pounds chicken thighs, or more to taste, pounded to an even thickness

Directions:
Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade. Marinate chicken in the refrigerator for 20 minutes to 1 hour. Preheat grill for medium heat and lightly oil the grate. Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade. Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 4 servings

Calories: 308.2
Fat: 19 g
Saturated fat: 3.8 g
Carbohydrates: 3.9 g
Sugars: 2.4 g
Dietary fiber: 0.1 g
Protein: 29 g
Cholesterol: 105 mg
Sodium: 338.9 mg
Traditional Manhattan Clam Chowder (A.k.a. Coney Island or Fulto


Ingredients:
clams, stewed tomatoes, tomatoes, onion, celery, carrots, Canadian bacon, ham, yukon gold potatoes, garlic clove, red pepper flakes, dried thyme, bay leaves, fresh curly-leaf parsley, fresh ground black pepper, unsalted butter, sea salt

Directions:
Start the Cauldron over medium high heat and add oil and butter. As soon as the butter stops foaming add the red pepper flake, onions, celery and carrots.
Cook until onion is translucent being careful not to burn. Add the garlic and chopped bacon or ham.
Cook until the meat gets a light brown on it, then add potatoes, clam juice and clams with the liquor from the cans. Add enough water to just cover the potatoes. Add the bay leaves and Thyme.
Pour the tomatoes into a large bowl and mash with a potato masher until just crushed, leaving some larger bits if desired. Add tomatoes to the Cauldron and bring to a light boil for about 10 minutes.
Add a few twists of pepper. Reduce heat and allow to simmer for about 30-45 minutes, stirring occasionally. Salt to taste, then add some of the parsley during the simmer. Save some parsley for garnish.
Serve hot with buttered toast points or saltine crackers.
Peach Whirligigs


Ingredients:
water, white sugar, cornstarch, buttermilk baking mix, white sugar, margarine, milk, margarine, white sugar, ground cinnamon

Directions:
Preheat oven to 425 degrees.
In large saucepan over medium heat, combine peaches, water, 1 ½ cups sugar and cornstarch.
Cook, stirring constantly, until mixture boils.
Boil for one minute, then reduce heat to low to keep warm.
In a large bowl, stir together baking mix, 2 tablespoons sugar, melted margarine and milk to form a soft dough.
Remove to floured surface and knead 8 to 10 times.
Roll out into a 9 inch square.
Spread softened margarine over dough.
Combine ¼ cup sugar with cinnamon, and sprinkle mixture over dough.
Roll dough into a log shape and cut into 6—1 ½ inch slices.
Pour hot peach mixture into an 8x8 inch baking dish.
Place roll slices, cut side up, on top of peach mixture.
Bake in preheated oven 20 to 25 minutes, until puffed and golden.
Serve warm and top with a scoop of vanilla ice cream.