xiaoxl/recipe_data huggingface dataset:
Cherry Tomato Hors D'oeuvres


Ingredients:
cherry tomatoes, celery, onion, mayonnaise

Directions:
Slice your cherry tomatoes in half. Scoop out the interior with a melon ball scoop, and place your tomatoes on a serving dish.
Make sure your celery and onions are finely chopped. Using a fork and a folding motion, mix them in a bowl with your mayonnaise.
Add 1 cup finely chopped cooked chicken (you can also substitute tuna or ham] to the bowl with your celery and onions. Mix with fork continuing your folding motion until you achieve the desired consistency.
If you are not adding meat, substitute an additional 3/4 cup each of finely chopped celery and onions.
Add more Mayo if you like, but be careful. Too much will make your filling soggy.
Using your melon ball scoop, fill each tomato with a scoop of your filling. When all are done, sprinkle with dried parsley flakes, cover, and place in your refrigerator to chill. Serve about 1 hour after making.
This recipe makes 24 Hors D'oeuvres. You can increase ingredients proportionately if you want to make more.
Japanese Salmon Ramen


Ingredients:
salmon fillets, red wine vinegar, fish sauce, fresh ginger, instant bouillon granules, scallion, sesame seeds

Directions:
Season salmon with salt and pepper. Transfer to a ziploc bag. Add teriyaki marinade; gently toss to coat. Refrigerate at least 1 hour, up to 4.
Make the dressing: Whisk together vinegar, chili sauce, fish sauce and ginger in a small bowl; set aside.
Bring a large pot of water to a boil. Add the noodles and cook to package directions. Drain and rinse under cool water to stop cooking. Set aside.
Remove salmon from marinade and rub with oil; reserve marinade. Heat a large nonstick skillet over medium-high until hot. Add salmon; cook, flipping once, until dark brown, about 3 minutes per side for medium-rare. Add about half of the reserved marinade during last minute of cooking, flip salmon to coat. Transfer to a plate. Let stand 5 minutes then flake into large chunks.
Bring 6 cups of water to a boil in a large pot. Stir in boullion powder and white parts of the scallion. Reduce to a simmer, and cook 3 minutes. Set aside.
To serve, divide noodles among 6 serving bowls; ladle some broth over noodles. Divide salmon and spinach among bowls. Drizzle with dressing; sprinkle with sesame seeds and greens of scallions. Serve immediately.
Condensed Cream of Chicken Soup Substitute - Gluten-Free


Ingredients:
boneless chicken, butter, milk, cornstarch, potato starch, chicken bouillon cube

Directions:
Finely chop the chicken and place in a small saucepan with the butter. Cook over a medium heat until the chicken is tender- approx 5 minutes.
Using a cup- Combine the remaining ingredients in a cup and stir to dissolve the starch. Be sure that the bouillion cube is totally smashed. Add to the pot.
While stirring, bring the pot to the boil and allow the mixture to thicken.
Can be used in any recipe calling for condensed chicken soup.
Bloomin' Onion Dipping Sauce
Category: appetizers-and-snacks
By KIM

Dip those delicious deep fried onions in this awesome concoction!

Ingredients:
½ cup sour cream
2 tablespoons ketchup
½ teaspoon seasoned salt
⅛ teaspoon crushed red pepper flakes
1 ½ teaspoons finely grated raw horseradish
¼ teaspoon paprika

Directions:
In a medium mixing bowl, combine sour cream, ketchup, seasoning salt, red pepper flakes, horseradish, and paprika. Serve immediately or refrigerate before serving.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 cup

Calories: 28.3
Fat: 2.4 g
Saturated fat: 1.5 g
Carbohydrates: 1.4 g
Sugars: 0.7 g
Protein: 0.4 g
Cholesterol: 5.1 mg
Sodium: 85.5 mg
Baked Cornish Game Hens
Category: meat-and-poultry
By JMRYGH

Cornish game hens stuffed with a vegetable mixture, then roasted. A Cornish game hen recipe that I found and tweaked a bit for the taste and size of our small family, but it would be very easy to adjust it to fit your needs.  It goes well with oven-roasted potatoes.

Ingredients:
2  Cornish game hens
½ cup melted butter
½  onion, chopped
½ stalk celery, chopped
¼  green bell pepper, chopped
1 (4.5 ounce) can mushrooms, drained and chopped
2 cloves garlic, minced
1 tablespoon dried basil
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley
¼ cup melted butter

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley. Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture. Place stuffed birds in a 9x13 inch baking dish, breast side up. Drizzle with 1/4 cup melted butter. Cover dish and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 500 degrees F (260 degrees C).

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 4 servings

Calories: 476.2
Fat: 45.2 g
Saturated fat: 24.8 g
Carbohydrates: 4.5 g
Sugars: 1.8 g
Dietary fiber: 1.7 g
Protein: 14.3 g
Cholesterol: 166.8 mg
Sodium: 421 mg
Simple and Delicious Kale Soup
Category: soups-stews-and-chili
By Heidirs

This kale soup recipe is quick, easy, and delicious.

Ingredients:
1 tablespoon butter
1 small onion, chopped
2 cups chicken broth
1 small tomato, chopped
3 cups loosely packed chopped kale
1 cup canned white beans, rinsed and drained

Directions:
Melt butter in a pot over medium-high heat. Saute onion in hot butter until tender, 5 to 10 minutes. Stir chicken broth and tomato into onion. Heat broth mixture to near-boiling and stir kale into liquid until completely submerged. Cook until kale wilts, 3 to 5 minutes. Stir beans into soup and cook until heated through, another 2 to 3 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 287.7
Fat: 7.5 g
Saturated fat: 3.9 g
Carbohydrates: 43.9 g
Sugars: 4.1 g
Dietary fiber: 9.4 g
Protein: 14.7 g
Cholesterol: 20.3 mg
Sodium: 1054.3 mg
Gouda and Spinach Stuffed Pork Chops
Category: main-dish
By moonshine7015

This turned out absolutely delicious!  It's become a much requested dinner - and is fairly easy to make!

Ingredients:
4 (6 ounce) thick cut pork chops
8 slices smoked Gouda cheese
½ pound fresh spinach, rinsed and torn into bite-size pieces
3 tablespoons horseradish mustard
1 cup panko crumbs  or breadcrumbs
Creole-style seasoning to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with cooking spray. Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with spinach, and then with cheese. Place panko crumbs in a shallow dish. Coat each chop with a thin layer of horseradish, and then roll in crumbs. Arrange chops in prepared baking dish. Sprinkle with Creole seasoning to taste. Bake in preheated oven for 45 minutes, or until brown and crispy.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 451.4
Fat: 25.5 g
Saturated fat: 12.8 g
Carbohydrates: 23.8 g
Sugars: 2 g
Dietary fiber: 2.1 g
Protein: 38.8 g
Cholesterol: 119.2 mg
Sodium: 857.9 mg
Coconut Chip Zucchini Bread


Ingredients:
eggs, sugar, flour, salt, baking soda, baking powder, vanilla, chocolate chips, sweetened coconut, zucchini

Directions:
Preheat oven to 350 degrees F.
In a medium-sized bowl, combine oil, eggs and sugar.
Add 1 cup of the flour, salt, baking soda and baking powder, mixing well.
Stir in shredded zucchini and the remaining 2-1/4 cups flour; beat well.
Add vanilla, chocolate chips and coconut; stir to blend.
Divide batter between two greased loaf pans and bake at 350 degrees F for 1 hour.
Cool slightly, then remove from pans and place on baking racks to completely cool.
My Grandmother's Cabbage and Noodles
Category: side-dish
By brycensmommy

I don't like cabbage, really. But my grandmother passed this recipe down. If you like bacon and noodles, then you'll love this. You can't even taste the cabbage.

Ingredients:
3 cups water
2 tablespoons butter
1 (12 ounce) package bacon, chopped
1 head cabbage, cored and chopped
1 (8 ounce) package egg noodles
salt and ground black pepper to taste

Directions:
Place water and butter in a large, deep skillet and bring to a boil; stir in bacon and return to a boil. Stir cabbage into the bacon mixture; simmer until the thickest pieces of cabbage are fork-tender and the liquid has almost evaporated, about 20 minutes. Drain. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well. Lightly toss egg noodles with bacon and cabbage; season to taste with salt and black pepper.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 491.2
Fat: 20.2 g
Saturated fat: 8.3 g
Carbohydrates: 57.4 g
Sugars: 10.5 g
Dietary fiber: 9.2 g
Protein: 22.1 g
Cholesterol: 93.1 mg
Sodium: 757.9 mg
Cherry Tomato Avocado Salad


Ingredients:
avocados, grape tomatoes, cherry tomatoes, cucumbers, red onion, fresh cilantro, fresh garlic, lime juice, olive oil, salt, fresh black pepper, bibb lettuce

Directions:
"Gently toss ingredients together and serve on a bed of fresh Bibb lettuce."
Healthy Pasta Puttanesca


Ingredients:
extra virgin olive oil, garlic cloves, flat leaf parsley, kalamata olive, capers, anchovy paste, oregano leaves, dried oregano, red pepper flakes, diced tomatoes, arugula, parmesan cheese

Directions:
Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.
While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute.
Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more.
Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.
When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.
Grandma's Sloppy Joes


Ingredients:
lean ground beef, green pepper, brown sugar, chili sauce, tomato paste, water

Directions:
In a skillet, saute the onion, green pepper and ground beef until beef is browned. Drain any liquid or grease off.
Add brown sugar and chili sauce and mix well.
Add tomato paste, then fill the can halfway with water (about 3 ounces] and stir into mixture.
Simmer on low heat until hot and bubbly. Add salt and pepper to taste.
Serve on buns or homemade bread with your choice of condiments. We like to melt cheese on top!
I Did It My Way Creamed Spinach


Ingredients:
butter, garlic clove, unbleached flour, vegetable broth, heavy cream, milk, salt, fresh nutmeg

Directions:
In a saucepan over medium heat melt the butter. Add the garlic and cook, stirring about 15 seconds (DO NOT burn]. Stir in the flour using wire whisk until the flour is absorbed.
Add the broth and half and half;  continue to cook and stir with whisk until no lumps remain.
Add a pinch of nutmeg then the chopped spinach and salt. Cook, stirring frequently just until the spinach is wilted about 3 minutes.
Serve with a smile.
Creamy Ginger Dressing


Ingredients:
tahini, rice vinegar, soy sauce, lemon juice, water, ground ginger, garlic clove

Directions:
"Combine all in a jar and shake well. Adjust flavors to taste. Enjoy!"
Midsummer’s Night Dream


Ingredients:
"fresh lime juice"

Directions:
Add all ingredients to a cocktail shaker filled with ice.
Shake vigorously; strain into a chilled cocktail glass.
Biscuits


Ingredients:
all-purpose flour, baking powder, salt, sugar, unsalted butter, milk, egg, egg, milk

Directions:
Preheat oven to 400 degrees F.
In a small bowl combine 1 egg, with 1 tablespoon milk.  Set aside.
In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar.
Cut the butter into the dry ingredients until the mixture resembles coarse crumbs
Add the milk and slightly beaten egg and stir until just combined.
Place mixture on a lightly floured surface and knead the dough gently until it comes together and is a smooth dough.
Roll out dough to 1/2 inch thickness.
Cut out biscuits with a lightly floured round cookie cutter.
Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean.
Remove from oven and place on a wire rack.
Serve warm with butter.
Lime Butter Sauce


Ingredients:
garlic clove, fresh lime juice, salt, black pepper, unsalted butter

Directions:
Purée garlic with lime juice, salt, and pepper in a blender until smooth.
With motor running, add melted butter and blend until emulsified, about 30 seconds.
Makes 3/4 cup.
Grandma's Macaroni Salad
Category: salad
By Hope

A sweet macaroni salad just like Grandma used to make. The dressing is a good basic macaroni salad dressing that you can use with your own macaroni salad recipe. You must refrigerate for at least 4 hours for all of the flavors to blend together.

Ingredients:
2 cups elbow macaroni
¼ cup sweet relish
½ cup onion, finely chopped
½ cup finely chopped green bell pepper
¼ cup finely chopped carrot
1  hard-boiled egg, chopped
¼ cup creamy salad dressing (such as Miracle Whip®)
¼ cup reduced-fat sour cream
2 tablespoons low-fat milk
2 tablespoons white sugar
1 teaspoon dried dill weed
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well; rinse with cold water and drain again. Reserve 2 tablespoons relish juice; place the rest in a large bowl with onion, bell pepper, carrot, and egg. Whisk creamy salad dressing into reserved relish juice. Mix in sour cream, milk, sugar, dill, salt, and pepper. Fold gently into the macaroni mixture. Refrigerate to let flavors blend, 4 to 24 hours.

Prep time: 20 mins
Cook time: 15 mins
Total time: 4 hrs 35 mins
Yields: 8 servings

Calories: 171.9
Fat: 4.1 g
Saturated fat: 1.2 g
Carbohydrates: 28.9 g
Sugars: 8.2 g
Dietary fiber: 1.4 g
Protein: 4.9 g
Cholesterol: 32.3 mg
Sodium: 215 mg
Spiced Apple Toddy


Ingredients:
honey, allspice, cinnamon stick, ground nutmeg, water, fresh lemon juice, Bourbon

Directions:
To make spiced apple mix for 6 drinks. This will keep for 2 weeks if kept in the fridge.
To create Spiced apple mix: Mix all ingredients except Lemon juice and Alcohol in a air tight container or jar and stir well. Leave to infuse for 2-3 hours. Taste it to ensure spice has infused well enough.
When you are happy with the spice level, strain away the spices using a tea strainer, leaving just the liquid.
Pour the spiced apple mix into a pan or kettle and heat. DO NOT BOIL, take off of the heat just before it starts to boil. Pour contents equally into 6 Irish coffee glass or coffee mug. Add 1.5oz of Gin or Bourbon and 0.75oz Lemon juice per individual drink.
Garnish with Apple slice sprinkled with cinnamon powder.
Be sure it is cool enough to drink and enjoy!
Teriyaki Ginger Salmon Marinade
Category: trusted-brands-recipes-and-tips
By Kikkoman

Grated fresh ginger root and brown sugar mixed with a prepared teriyaki sauce makes a tangy marinade for salmon or other seafood steaks.

Ingredients:
¾ cup Kikkoman Teriyaki Marinade & Sauce
2 tablespoons brown sugar, packed
1 teaspoon grated fresh ginger root
4 steaks salmon steaks*

Directions:
Combine Kikkoman Teriyaki Marinade & Sauce, brown sugar, and grated ginger root. Pour mixture over salmon* in a large sealable bag. Marinate for 30 minutes, turning bag over once. Grill following your favorite method.

Yields: 4 servings

Calories: 357.9
Fat: 14.6 g
Saturated fat: 2.5 g
Carbohydrates: 12.7 g
Sugars: 12.6 g
Protein: 39.3 g
Cholesterol: 115.5 mg
Sodium: 1919.6 mg
Coriander Ravioli With Pumpkin Filling


Ingredients:
flour, eggs, salt, fresh coriander, coriander sprig, garlic cloves, pumpkin, ricotta cheese, sun-dried tomatoes packed in oil, fresh ground black pepper

Directions:
Place the pasta ingredients in a food processor and combine.
Place down on lightly floured board and knead well for 5 minutes until smooth.  Wrap in plastic and let in fridge for 20 minutes.
Preheat oven to 400°F.
Place garlic cloves on cookie sheet and bake for 10 minutes or until softened.  Steam pumpkin for 5 to 8 minutes or until tender.  drain well.  Peel cloves and mash into pumpkin with the cheese and drain the sun dried tomatoes but save 2 tbsp of the oil.
Season with black pepper.
Divide the pasta into four pieces and flatten slightly.  Using machine on thinnest setting roll out each piece.  Leave on a clean dish towel until slightly dried.
Using a 3 inch crinkle edged round cutter stamp out 36 rounds.
Top each round with tsp of mix. Brush edges with water and place second round on top.  Press to seal.
Bring large pan of water to boil. Add ravioli and cook 3 to 4 minutes.  Drain well and toss into reserved tomato oil.  Serve garnished with springs.
Dees Hot Caramel Apple Toddy


Ingredients:
applesauce, cinnamon

Directions:
"Heat apple juice, applesauce, cinnamon and caramel flavoring together until boiling, stirring constantly."
Classic Mexican Wedding Cookies


Ingredients:
unsalted butter, confectioners' sugar, vanilla extract, all-purpose flour, pecans

Directions:
Preheat oven to 275 degrees.
Line cookie sheets with parchment paper.
Using an electric mixer, cream the butter and sugar at low speed until it is smooth.
Beat in the vanilla.
At low speed gradually add the flour.
Mix in the pecans with a spatula.
With floured hands, take out about 1 tablespoon of dough and shape into crescent, (I rolled into a ball].
Continue to dust hands with flour as you make more cookies.
Place onto prepared cookie sheets.
Bake for 40 minutes.
When cool enough to handle but still warm, roll in additional confectioners' sugar.  Cool on wire racks.
Coq Au Vin Fondue from "the Melting Pot"


Ingredients:
Burgundy wine, garlic, green onions

Directions:
Heat vegetable stock in fondue pot until it begins to simmer.
Add all other ingredients, bring to simmer.
Place individual pieces of desired meat or veggies on fondue fork and put in pot until correct temperature has been reached. Lobster and shrimp may take under a minute to cook while beef and pork will take slightly longer. Take the necessary precautions so you don't eat raw meat.
Barefoot Contessa's Lasagna


Ingredients:
olive oil, yellow onion, garlic cloves, hot Italian sausage, crushed tomatoes in puree, tomato paste, fresh flat-leaf parsley, fresh basil leaf, kosher salt, fresh ground black pepper, ricotta cheese, parmesan cheese, extra-large egg, fresh mozzarella cheese

Directions:
Preheat the oven to 400 degrees F.
Heat the olive oil in a large (10 to 12-inch] skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1½ teaspoons of the salt, and ½ teaspoon pepper. Simmer, uncovered, over medium-low heat, for 25-30 minutes, until thickened and tomatoes have reached desired taste.
Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with ¼ cup of Parmesan.
Bake for 30 minutes, until the sauce is bubbling.
Sirloin Tips and Mushrooms
Category: everyday-cooking
By GRANNYA

Beef sirloin cubes browned with garlic then simmered in tomato sauce and red wine until tender. Great over buttered noodles.

Ingredients:
3 tablespoons olive oil
3 cloves garlic, minced
1 ½ pounds beef sirloin
1 (16 ounce) can mushrooms, with liquid
1 (8 ounce) can tomato sauce
salt to taste
freshly ground pepper, to taste
¾ cup red wine

Directions:
Cut beef into cubes. In a large skillet over medium/high heat, heat the olive oil and brown beef cubes with the garlic. Add mushrooms with liquid, tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until beef cubes are tender.  Add a little more wine while cooking if desired.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 257
Fat: 13.5 g
Saturated fat: 3.5 g
Carbohydrates: 7.1 g
Sugars: 3.1 g
Dietary fiber: 2.3 g
Protein: 21.7 g
Cholesterol: 49.1 mg
Sodium: 555.5 mg
One-Skillet Crustless Zucchini Quiche


Ingredients:
onion, garlic clove, tomatoes, zucchini, mushrooms, eggs, cheddar cheese

Directions:
Heat oil in large iron skillet.
Saute onion on medium/low heat until clear, then add garlic and zucchini and cook, stirring frequently, for two minutes.
Add mushrooms and tomatoes and cook a minute more, still stirring frequently.
Turn off heat.
Add beaten eggs to vegetables and mix well.
Sprinkle cheese on top and put skillet into oven.
Bake at 400 F for 25 minutes.
Cut into wedges to serve.
Cheerios Nuggets


Ingredients:
brown sugar, margarine, light corn syrup, salt, baking soda, salted peanuts, raisins

Directions:
Heat oven to 250°F.
Grease 2 9x13-inch pans or jelly roll pans.
Heat brown sugar, margarine, corn syrup , and salt in 2 quart saucepan over medium heat, stirring constantly until bubbly around edges.
Cook, uncovered, stirring occasionally, for 2 minutes longer.
Remove from heat, stir in baking soda until foamy and light colored.
Pour over cheerios, peanuts, raisins, and M&Ms in 4 quart bowl.
Stir until mixture is coated and spread evenly in pans.
Bake for 15 minutes.
Stir, let stand until cool, about 10 minutes.
Loosen mixture with metal spatula and let stand until firm, about 30 minutes.
Break into bite-size pieces.
Sausage Stuffed Mushrooms


Ingredients:
fresh mushrooms, cream cheese, fresh parsley, lemon juice, garlic cloves, parmesan cheese

Directions:
Preheat oven to 400ºF.
Remove mushroom stems and discard; set caps aside.
Place mushroom caps on foil-lined baking sheets; set aside.
Remove sausage casings.
In a skillet, cook and crumble sausage over medium heat until no longer pink; drain.
Remove from heat. Stir in bread crumbs and set aside.
In a bowl, combine the cream cheese, parsley, lemon juice, and garlic until smooth.
Combine cream cheese mixture and sausage.
Fill each cap with sausage and cream cheese mixture.
Sprinkle with Parmesan cheese.
Bake for 14-16 minutes or until mushrooms are tender and lightly browned.