xiaoxl/recipe_data huggingface dataset:
Scallop and Chile Paella


Ingredients:
olive oil, scallops, onion, garlic cloves, rice, saffron, red bell pepper, artichoke hearts, lemon wedge

Directions:
Heat half the olive oil in a paella pan over medium to high heat. Add the scallops and saute for 3 minutes. Set the scallops aside and discard the pan juices.
Add the remaining olive oil to the pan, and cook the onion and garlic for about 5 minutes over medium heat. Add the rice and cook for a further 5 minutes. Mix in the broth, saffron, salt, and pepper and cook for 10 minutes.
Add the roasted red bell peppers and the chilies and cook for a further 10 minutes. Add the artichoke hearts and scallops and cook for 5 minutes, or until the broth has been absorbed and the rice is tender.
Garnish with lemon wedges or additional roasted sweet red bell pepper strips, and serve.
Blue Corn Muffins


Ingredients:
unsalted butter, sugar, eggs, anaheim chili, corn, cheddar cheese, monterey jack cheese, flour, baking powder, dried ancho chile powder, garlic powder, salt, milk

Directions:
Preheat oven to 375 degrees F; grease a 12-muffin tin very well with butter.
With an electric mixer, cream together the butter and sugar; add the eggs and chopped peppers.
Add the cheeses, flour, cornmeal, baking powder, ancho, garlic, salt, milk, and corn (if using], and mix until blended (do not over-mix].
Pour the dough into the tin, dividing the portions evenly between the 12 muffins.
Bake at 375 degrees for 35-40 minutes or until a tester comes out clean; turn the muffins out to cool.
Makes 12 muffins.
Note: some people like corn muffins sweeter, so feel free to add more sugar to taste; jalapeno peppers are also good in this recipe, use as much as you like for the level of spiciness you prefer.
Juicy Baked Chicken Breast
Category: meat-and-poultry
By thedailygourmet

The beauty of this recipe is it's fast to make, requires minimal ingredients, and results in a juicy chicken breast. The bonus: if you pop some veggies alongside, you'll have the makings of a complete meal. The spices can also be adjusted to taste.

Ingredients:
2 (5 ounce) boneless, skinless chicken breasts
1 tablespoon olive oil
2 teaspoons sazonador total (from Goya)
½ teaspoon granulated garlic
salt and freshly ground pepper to taste

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil. Drizzle olive oil over chicken breasts coating all sides. Combine sazonador total, garlic, salt, and pepper in a small bowl and sprinkle on all sides of the chicken breasts. Place chicken breasts onto the baking sheet. Bake, uncovered, in the preheated oven until chicken breast is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Do not overbake. Allow to rest for 10 minutes before serving.

Prep time: 5 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 2 servings

Calories: 217.8
Fat: 10.1 g
Saturated fat: 1.9 g
Carbohydrates: 0.6 g
Dietary fiber: 0.1 g
Protein: 29.4 g
Cholesterol: 80.3 mg
Sodium: 70.3 mg
Grilled Avocado Sandwich With Garlic Spread


Ingredients:
extra virgin olive oil, avocado, tomatoes, mozzarella cheese, feta cheese, mayonnaise, garlic clove, fresh lemon juice, extra virgin olive oil

Directions:
For the garlic spread, place mayonnaise, garlic, lemon juice, salt and pepper in a small bowl. Whisk to thoroughly combine. Slowly add the the olive oil, whisking until incorporated.
For the sandwich, remove a small amount of the inside of ciabatta loaf, creating a hollow in the center of the loaf to make room for the filling. Slice the ciabatta loaf, on an angle, into 3-4 sandwich-sized pieces. Slice each piece in half, lengthwise. Brush a small amount of olive oil onto the outside of each piece of bread, so that both the top and bottom halves of each sandwich have oil on the outside of the bread. Slather some garlic spread onto the inside of the bottom half of each sandwich, reserving any leftover spread for a later use. Onto the bottom half of each sandwich, place 2-3 slices of mozzarella cheese, 2-3 slices of tomato, 3-4 slices of avocado, and about 2 tablespoons of feta cheese. Firmly place the top piece of bread onto each sandwich.
Brush a grill pan or griddle with a small amount of olive oil, and place over medium-high heat. Place the sandwiches onto the hot pan. Place a heavy pan on top of the sandwiches to weigh them down, careful not to squeeze the filling out of the sandwiches. After 3-4 minutes, use a spatula or tongs to carefully flip the sandwiches, and another 3-4 minutes, until cheese is completely melted.
Cool for a few minutes and serve.
Stuffed Celery Snacks


Ingredients:
fat free cream cheese, carrot, dried parsley flakes, dried thyme, onion powder, celery ribs

Directions:
In a small bowl, combine cream cheese, carrot and seasonings., Fill celery pieces with cream cheese mixture., Cover and chill for at least one hour.
Three Cities of Spain Cheesecake


Ingredients:
unsalted butter, granulated sugar, salt, cream cheese, eggs, vanilla extract, granulated sugar, sour cream, granulated sugar, vanilla extract

Directions:
Crust.
Stir together all ingredients and press into bottom and 1 inch up side of a buttered 24-centimeter springform pan.Fill right away or chill up to 2 hours.
Filling.
Preheat oven to 350°F.
Beat cream cheese with an electric mixer until fluffy. Add eggs 1 at a time,then add vanilla extract and sugar, beating on low speed until each ingredient is incorporated, scraping down bowl between additions.
Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips] in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Let stand in baking pan on a rack 5 minutes. Leave oven on.
Topping.
Stir together sour cream, sugar and vanilla extract. Drop spoonsful of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes.
Run a knife around top edge of cake to loosen and cool completely in springform
pan on rack.Cake will continue to set as it cools.Chill cake, loosely covered, at least 6 hours.Remove side from pan and transfer cake to a plate. Bring to room temperature before serving. Cheesecake keeps, covered and chilled, 3 days.
Southern Hospitality


Ingredients:
apple cider, cinnamon sticks, vanilla

Directions:
Add all ingredients to a small saucepan and warm on the stove.  You want to simmer for at least 5 minutes until the flavors blend, but do not let it boil.
Remove cinnamon sticks and served while still hot.
Chicken Caesar Pasta Salad
Category: salad
By sixgermans

This is a favorite of ours in the summer. Also great made with shrimp in place of chicken!

Ingredients:
1 (16 ounce) box mini penne pasta
1 ½ pounds chopped cooked chicken
½ cup diced green bell pepper
2  hard-boiled eggs, chopped
⅓ cup grated Parmesan cheese
⅓ cup chopped red onion
½ (8 ounce) bottle creamy Caesar salad dressing, or to taste

Directions:
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain and rinse with cold water. Stir pasta, chicken, green bell pepper, eggs, Parmesan cheese, and red onion together in a bowl. Pour salad dressing over the top and toss to coat. Cover the bowl with plastic wrap and refrigerate until chilled and flavors blend, at least 2 hours.

Prep time: 20 mins
Cook time: 7 mins
Total time: 2 hrs 27 mins
Yields: 10 servings

Calories: 381.5
Fat: 15.5 g
Saturated fat: 4.1 g
Carbohydrates: 34.1 g
Sugars: 2 g
Dietary fiber: 1.7 g
Protein: 25.5 g
Cholesterol: 101.6 mg
Sodium: 209.8 mg
Caramel Apple Dip


Ingredients:
fat free cream cheese, apple butter, brown sugar, vanilla, peanuts, apple

Directions:
Place all ingredinets execept peanuts in a large bowl., Mix until smooth., Stir in chopped peanuts., Chill., Arange apples around dip and serve.
Gingery Banana Waffles


Ingredients:
all-purpose flour, baking powder, ground cinnamon, fresh ginger, salt, eggs, brown sugar, bananas, milk, molasses, dark corn syrup, butter, powdered sugar

Directions:
Preheat waffle iron.
In large bowl, combine flour, baking powder, cinnamon, ginger, and salt.
In medium bowl, beat eggs with brown sugar until light and fluffy.
Puree extra-ripe bananas in blender.
Beat pureed bananas, milk, molasses or dark corn syrup, and melted butter into egg mixture; add to dry ingredients. Stir until just moistened.
Pour 3/4 cup batter in middle of waffle iron and cook until golden.
Dust with powdered sugar and serve with additional sliced bananas and maple syrup (or try a tropical syrup, such as coconut or guava].
CUSTARD SCROLLS.......with Choc Chips


Ingredients:
plain flour, sugar, butter, milk, dried yeast, lemon, salt, chocolate chips, milk, sugar

Directions:
line a large baking tray with baking paper.
FOR BREAD MAKER. place the milk, sugar, butter, rind, salt flour, bread improver and yeast in this order into the bread machine. set on dough setting. if dough hasn't doubled in size, place in a warm spot and let finish doubling.
make the custard and follow the rest of the directions as below.
USING AN ELECTRIC MIXER -- warm a little of the milk in a jug in the microwave. mix in the yeast plus 2 teaspoons of the sugar. let sit for 10 minutes.
in a bowl place the rest of the milk, the sugar, butter, lemon rind and salt. add the yeast mix.
place the flour into the bowl of an electric mixer. add the liquid ingredients. using a dough hook, knead the dough for 15 minutes.
place the dough into a clean bowl, cover with a teatowel and let rise, in a warm spot until doubled in size.
make the custard while the dough is rising.
in a pot, whisk the custard powder together with the milk until well combined.  add the sugar.
on low heat, bring the custard to the boil, stirring.
remove from heat.
place the custard into a small bowl and cover the surface  with  plastic wrap to prevent a skin forming.  cool completely.
WHEN THE DOUGH IS READY -- tip it on to a lightly floured board and roll out a rectangle 5 mm thick.
spread the custard over the top of the dough. sprinkle with the chocolate chips.
roll up tightly, like a swiss roll, starting on the long side of the dough.
using a sharp knife, cut the roll into 12 equal slices.
place the slices on the baking tray, leaving room to spread, cover and let rise until doubled in size.
heat oven to 180 Celsius.
brush with milk and cook for approximately 15 minutes.
eat warm or cold sprinkled with icing sugar.
Spinach and Ricotta Cannelloni


Ingredients:
olive oil, garlic cloves, fresh spinach, ricotta cheese, parmesan cheese, water, black pepper, lemon, zest of, nutmeg, oregano, tomato sauce, mozzarella cheese

Directions:
Bring a large pot of lightly salted water to a boil.
In a pan with olive oil fry minced garlic cloves for 1-2 minutes.
Add fresh spinach, cook 4-5 minutes. Remove from heat and let cool. When cooled chop the spinach.
In a large bowl mix together ricotta, chopped spinach, parmesan cheese, lemon zest, salt, pepper and nutmeg.
When the water in the pot is boiling add the cannelloni. Cook for 6-7 minutes and transfer to cold water.
Heat oven to 180C/360f.
Transfer the filling into piping bag and fill all cannelloni tubes.
Pour 4-6 tbsp of tomato sauce into the base of large baking dish (~20*30cm/8*12in]. Lay the tubes, side by side. On top pour the reminding tomato sauce. And cover all with grated mozzarella cheese.
Cover baking dish with foil and bake for 15 min, after 15 minutes remove the foil and bake 15 minutes more.
for full video recipe visit my youtube channel: The cooking foodie   https://www.youtube.com/watch?v=8hwU6oum7GA.
Vienna Sausage Sandwich Spread


Ingredients:
hard-boiled eggs, mayonnaise, granulated sugar, salt, pepper, garlic powder

Directions:
In a medium sized bowl, add Vienna sausage, mashing well., Add rest of ingredients, mixing well., Chill for at least 2 hours., Serve as a sandwich spread or as a dip for assorted crackers and veggies.
Dry Roasted Almonds


Ingredients:
"kosher salt"

Directions:
Heat oven to 350 degrees F.
Spread almonds on an ungreased cookie sheet.
Bake for 10-12 minutes or until they are golden brown and fragrant. Note that because of their high oil content, the almonds will continue to roast after you remove them from the oven.
Check to make sure that the almonds have the proper crunch when bitten into. It should taste toasted, not bitter or burnt.
Sprinkle with salt if desired.
My Family Italian Sausage & Peppers


Ingredients:
green pepper, red onions, garlic, red wine, Italian tomatoes, oregano, basil, fennel bulb

Directions:
Add EVOO to the bottom of a pan that can be used stove top and in the oven.
Add sausage and brown; remove from pan.
Add onions and peppers (and fennel if using] and cook until soft.
Deglaze with wine.
Add tomatoes to the pan; add oregano/basil and stir; bring to a boil.
Add sausage back in pan and submerge under pepper/tomato mixture.
Place pan in the oven at 375 degrees with lid on. Cook 40 minutes.
Remove lid, stir.  Cook additional 30 minutes.
Mediterranean Nachos


Ingredients:
kalamata olives, sun-dried tomatoes packed in oil, sun-dried tomatoes, plum tomato, green onion, corn tortilla chips, feta cheese

Directions:
In small bowl, mix olives, sun-dried tomatoes, oil, plum tomato and onion; set aside.
On large microwavable plate, arrange tortilla chips in single layer.
Top evenly with cheese.
Microwave uncovered on high for 1 minute.
Rotate plate 1/2 turn, microwave 30-60 seconds longer or until cheese is melted and bubbly.
Spoon tomato mixture evenly over chips and cheese.
Pumpkin (Or Butternut Squash) and Walnut Strudel


Ingredients:
canned pumpkin, walnuts, salt, cinnamon, sugar, phyllo dough

Directions:
If using butternut squash, pierce flesh and bake in 400 degree oven for 1 1/2 hours.
Whether using pumpkin or squash, you will need to place it in a strainer overnight to allow excess moisture to drain.
Put all ingredients in a bowl, except dough and butter.
Season to taste with more of any of the ingredients.
Cut phyllo sheets to 6 inch by 12 inch pieces.
Keep covered with a damp towel.
Place one piece on worksurface and brush with butter.
Place another sheet on top and brush again.
Spoon the pumpkin/squash filling in a 1/2 inch line, lengthwise, leaving 1/2 inch of dough on three sides.
Fold the ends of dough over the ends of the filling.
Fold the small piece of long edge over the length of the filling and'loosely' roll to wrap filling in remaining 5 inches of dough.
Now, coil the rope to make a'rose'.
See photo-.
Place on parchment lined baking sheet and brush with butter.
Bake in 400 F degree oven for approx 20 minutes, until golden and crispy.
Optional- sprinkle tops with cinnamon and/or sugar.
Au Gratin and Scalloped Potatoes


Ingredients:
potatoes, au gratin potatoes, milk, butter, bacon

Directions:
Place both boxes of potatoes in slow cooker, sprayed with vegetable cooking spray.
In a large bowl, combine butter, milk, and 4 1/4 cups of water and pour over potatoes.
Cover and cook on low for 4-5 hours.
When ready to serve, sprinkle crumbled bacon over top of potatoes.
Nora's Special Chocolate Chip Muffins
Category: bread
By Nora

These chocolate chip muffins are the absolute best!

Ingredients:
2 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup miniature semisweet chocolate chips
1  egg, beaten
¾ cup milk
⅓ cup vegetable oil
3 tablespoons white sugar
2 tablespoons brown sugar

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners. In a large bowl, combine flour, 1/2 cup sugar, baking powder, salt and chocolate chips. Add egg, milk and oil; stir just until batter is moistened. Spoon batter into prepared muffin cups, filling about 3/4 full. In a small bowl, stir together 3 tablespoons white sugar and 2 tablespoons brown sugar. Sprinkle sugar mixture over muffins. Bake in preheated for 20 to 25 minutes, until golden brown. Remove immediately from pan.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 dozen

Calories: 248.1
Fat: 10.2 g
Saturated fat: 3.2 g
Carbohydrates: 37.4 g
Sugars: 20.3 g
Dietary fiber: 1.2 g
Protein: 3.6 g
Cholesterol: 16.7 mg
Sodium: 201.1 mg
Asian Sensation


Ingredients:
citrus-infused vodka, orange-infused vodka, raspberry vodka, rum, rum, Amaretto, cranberry juice, lemon juice, maraschino cherry

Directions:
Pour all alcohol in a tall glass filled with ice., Add juices and garnish with an orange slice and a cherry.
Basic California Roll
Category: world-cuisine
By ChefJackie

This is a classic California roll recipe, great for those who are just learning to make sushi. Serve as an appetizer or as part of a Japanese meal.

Ingredients:
½  cucumber
3 ½ ounces crab sticks, finely chopped
4 tablespoons mayonnaise
4 sheets nori (dry seaweed)
2 ½ cups cooked sushi rice
2 ½ tablespoons sesame seeds
1  avocado, sliced
4 teaspoons tobiko (flying fish roe)

Directions:
Slice the ends off of the cucumber, then cut into quarters lengthwise. Thinly slice each quarter lengthwise to make spears. Stir chopped crab sticks and mayonnaise together in a small bowl. Lay 1 sheet of nori on a bamboo mat. Pat a thin, even layer of rice over the nori with wet hands, leaving a 1/3-inch edge at the bottom. Sprinkle rice with sesame seeds. Carefully flip over. Add 1 tablespoon of the crab mixture in a line across the sheet about 1/3 of the way from the top. Layer with 1 to 2 cucumber spears and 1 to 3 slices of avocado. Using the bamboo mat, roll the sheet tightly into a cylinder, starting at the top edge. Moisten the uncovered edge with water and finish rolling once you reached the bottom. Repeat with the remaining ingredients. Slice each roll into 3/4-inch pieces. Garnish each piece with 1/8 teaspoon tobiko.

Prep time: 45 mins
Total time: 45 mins
Yields: 4 california rolls

Calories: 351.7
Fat: 21.8 g
Saturated fat: 3.3 g
Carbohydrates: 33.8 g
Sugars: 2.5 g
Dietary fiber: 5.4 g
Protein: 7.6 g
Cholesterol: 27.6 mg
Sodium: 300.1 mg
Rustic Lamb Soup from Florence (Minestra Dagnello)


Ingredients:
lean ground lamb, tomatoes, onion, carrot, celery, garlic clove, white wine, broth, olive oil

Directions:
Chop finely the celery, carrot and onion and sauté in 3 tablespoons of olive oil. As soon as the onion begins to change colour, add the lamb and continue to cook. After a few minutes, add the wine and allow to evaporate completely, then add the tomatoes. Continue to cook over a low heat for about one hour, then add the broth.
Finally add the noodles and cook for a few minutes.
Serve with freshly ground pepper.
Cucumber Dill Dip for Fresh Veggies


Ingredients:
cream cheese, Miracle Whip, cucumbers, green onions, lemon juice, fresh dill, dried dill weed, Tabasco sauce

Directions:
Beat cream cheese until smooth., Stir in remaining ingredients until well blended., Cover and chill until serving time.
Fettuccine With Pepper Sauce


Ingredients:
fettuccine, broccoli florets, bell pepper, onion, boneless chicken breast, water, basil, cheddar cheese

Directions:
Cook Fettuccine according to package directions, and keep warm.
Spray your skillet with non-stick vegetable oil spray, or use a small amount of vegetable oil.
Saute broccoli, peppers and onions on medium heat until tender, approximately 3-4 minutes.
Remove vegetables from pan, and add vegetable oil.
Add the chicken strips to pan and saute about 4 minutes.
Add soup, water, and basil to the chicken.
Mix well; then add in the vegetable mixture.
Bring to a boil, reduce heat and stir in the shredded cheese until melted.
Serve over the Fettuccine.
Heart Smart Bisquick Buffalo Chicken Bake


Ingredients:
water, chicken breast, green onions, blue cheese

Directions:
Preheat oven to 400°F.
Mix together Bisquick mix, egg whites, water, and half of the garlic salt. Spread the batter into a well-sprayed 8"x8" pan or casserole dish.
Put chicken, hot sauce, green onions, and rest of garlic salt in a bowl.  Mix to combine well.
Spoon chicken & sauce mixture over the batter in pan, then sprinkle with blue cheese.
Bake 20-25 minutes, or until golden brown.
Tater Tot Hotdish, Still Simple, but Better!


Ingredients:
lean ground beef, Worcestershire sauce, Velveeta cheese, milk

Directions:
"I tried to make this recipe as easy as possible.  So there is no layering, or pre cooking of tots.  Simply brown hamburger.  Season hamburger with your favorite spices.  I like to use a little minced onion, garlic powder, and some salt and pepper. Once browned, combine burger, and all other ingredients, mix well.  Place burger mixture in a greesed 9 x 13 pan.  layer the top with raw frozen tator tots, cover with tin foil.  Bake 375 degrees for 50-70 minute  Last 15 min,  break apart cheese in small peices, and distribute around hot dish, continue baking last 15 minutes until all cheese is melted."
Graham Cracker Pie
Category: desserts
By Jolene

This is a great pie! My grandma makes it for me - it is my favorite!

Ingredients:
1 cup graham cracker crumbs
¼ cup packed brown sugar
½ teaspoon ground cinnamon
¼ cup butter, softened
½ cup white sugar
5 tablespoons all-purpose flour
1 pinch salt
2 cups milk
2  egg yolks, beaten
1 teaspoon vanilla extract

Directions:
To Make Crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Mix well, then stir in softened butter or margarine. Mix until all ingredients are thoroughly combined. Generously grease an 8 inch pie pan. Press graham cracker mixture evenly into pan. Chill until ready to use. To Make Filling: In a heavy saucepan, mix together sugar, flour, and salt. Gradually add milk, stirring well. Add egg yolks and whisk until mixture is smooth. Cook over medium heat, stirring constantly, until mixture thickens. Stir in vanilla extract and allow mixture to cool. Pour cooled filling into crust and chill before serving.

Yields: 1 pie

Calories: 233.1
Fat: 9.2 g
Saturated fat: 5 g
Carbohydrates: 34.2 g
Sugars: 25.4 g
Dietary fiber: 0.5 g
Protein: 4 g
Cholesterol: 71.3 mg
Sodium: 133.5 mg
Giardiniera Spread


Ingredients:
garlic clove, olive oil

Directions:
Remove stem from pepperoncini and place all ingredients in a food processor or blender.
Process till a nice paste.
Taste to season with salt and pepper.
Spread on your favorite hero sandwich.
Buttercrust Pastry Dough
Category: desserts
By Chef John

I used a food processor for this tender, flaky pastry dough as it makes it so much easier to achieve the gorgeous 'breadcrumb' texture as you add the ice water. If you use the dough for a savory recipe, I'd cut down the sugar a bit, but not omit it entirely. The most important thing to remember is to use frozen butter and ice cold water.

Ingredients:
2 cups all-purpose flour, divided
½ cup butter, cut into 12 cubes, frozen
1 tablespoon sugar
1 teaspoon salt
6 tablespoons ice water

Directions:
Place blade insert into bowl of food processor. Add 1 cup flour. Sprinkle frozen butter cubes over flour. Add remaining 1 cup flour, sugar, and salt. Cover. Pulse in short bursts on and off until butter is broken into small pieces and looks crumbly, about 1 minute. Drizzle in ice water. Pulse with longer pulses, on and off, until mixture turns pale yellow and looks like crumbs, about 10 to 12 seconds. Scrape down sides with spatula. Pulse once or twice more. Transfer mixture onto a work surface. Bring pieces together to form a tight round ball of dough. Flatten slightly and wrap in plastic wrap. Refrigerate at least 1 hour or overnight before rolling out.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 1 pound pie dough

Calories: 295.4
Fat: 15.8 g
Saturated fat: 9.8 g
Carbohydrates: 33.9 g
Sugars: 2.2 g
Dietary fiber: 1.1 g
Protein: 4.5 g
Cholesterol: 40.7 mg
Sodium: 497.8 mg