xiaoxl/recipe_data huggingface dataset:
Mussels Dijonaise


Ingredients:
butter, onion, shallots, garlic, mussels, sea salt, fresh ground pepper, bay leaf, fresh thyme, dried thyme, dry white wine, heavy cream, Dijon mustard, flat leaf parsley

Directions:
Heat the butter in a large saucepan until melted., Add the onions, shallots and garlic and cook briefly, until wilted., Do not brown., Add the mussels, salt, pepper, bay leaf, thyme, white wine and cream., Cover closely and bring to a boil. lower heat to medium., Cook for about 5 minutes, shaking to redistribute the mussels., Cook until all the mussels are opened., Using a slotted spoon, transfer the mussels to a serving bowl., Keep warm., Continue cooking the sauce for a minute, remove bay leaf and the thyme., Stir in the mustard with a wire whisk while heating., Do not boil., Spoon equal portions of the sauce over the mussels and sprinkle with parsley., Serve immediately with crusty bread.
Smoked Leg Quarters


Ingredients:
"mixed spice"

Directions:
Rinse and pat dry chicken.
Sprinkle chicken with spicy Simply Asia Szechwan five spice, make sure you get under skin.
let sit to room temperature.
prepare smoker for 225 degree temperature, make sure its 225 for 20 minutes.
Use a drip tray with water ( I used apple juice] to help keep moist.
Place chicken in smoker and maintain 225 to 240 degrees throughout smoking process.
I used a remote instant read thermometer to monitor temp., when it reached 165 degrees I wrapped them up in heavy duty aluminum foil and let them rest for 30 minutes.
righteous juicy chicken please enjoy!
Carrot Top & Quinoa Soup


Ingredients:
light olive oil, canola oil, sweet onion, water, carrots, carrot, beef bouillon granules, quinoa, sea salt, fresh ground black pepper

Directions:
"In a 3-quart pot, sauté the onion in oil until translucent, then add the remaining ingredients and simmer for 20-25 minutes. Season with salt and pepper."
Summer Rainbow Salad (Vegan and Gluten Free)


Ingredients:
cherry tomatoes, corn, cucumber, radish, carrot, avocado, kidney bean, red cabbage, sweet potato

Directions:
Wash, shred, slice all ingredients., In a bowling bowl, mix all ingredients together.
Instant Pot® Jambalaya with Shrimp and Chicken
Category: soups-stews-and-chili
By fabeveryday

This easy jambalaya is made all in one pot--your Instant Pot®! Heat lovers can double the hot pepper sauce to give it an extra kick. Serve over white rice.

Ingredients:
2 tablespoons olive oil, divided
14 ounces andouille sausage, sliced
1 medium onion, chopped
2 cloves garlic, crushed
1 pound boneless skinless chicken breasts, cubed
1  green bell pepper, chopped
2 stalks celery, chopped
1 (28 ounce) can diced tomatoes
1 pound uncooked medium shrimp, peeled and deveined
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon seasoned salt
¼ teaspoon pepper
¼ teaspoon hot pepper sauce (such as Tabasco®)
2 tablespoons chopped green onions

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Heat 1 tablespoon of olive oil and cook sausage slices until browned on both sides, 3 to 4 minutes. Remove sausage from pot and set aside. Add remaining olive oil to the pot. Add onion and garlic; cook and stir for 1 minute. Add chicken, bell pepper, and celery. Cook until chicken starts to brown on the edges, 2 to 3 minutes. Add browned sausage, diced tomatoes with liquid, shrimp, thyme, salt, seasoned salt, pepper, and hot pepper sauce, and stir until well combined. Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid after the pressure has released completely. Serve jambalaya garnished with chopped green onions.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 320.5
Fat: 19.2 g
Saturated fat: 5.7 g
Carbohydrates: 7.2 g
Sugars: 3.6 g
Dietary fiber: 1.5 g
Protein: 27.4 g
Cholesterol: 144 mg
Sodium: 939.4 mg
New Pickle


Ingredients:
cucumbers, yellow onion, sugar, water, white vinegar, dried dill, fresh dill, garlic clove

Directions:
Peel and cut cucumbers into thin slices.
Mix with the yellow onion and minced garlic.
Bring to a boil the sugar, water, white vinegar, and dill.
Pour over cucumber mixture, and chill for 1 hour ( over night is better ] before serving.
This keeps for several days (up to a week ] in the fridge.
Traditional Persian Basmati Rice With Tadig


Ingredients:
water, salt, basmati rice, saffron, butter

Directions:
Bring a large pot of water to a boil. (Make sure the pot is a heavy bottom pot.].
Add 3-4 tablespoons of salt to the water.
Scoop out the desired amount of rice into a bowl (whatever amount you want, just remember 1 cup dry makes 3 cups cooked].
Pour water over it to rinse it and then pour the water off.
Repeat this until the water runs clear.
Add the rice to the boiling water.
Boil rapidly for 5 minutes.
Bring pot to the sink and turn the cold water on to make the starchy water overflow.
Drain into a colander.
Put the pot back onto the stove at medium to medium high heat (this may vary depending on your stove] and add oil (enough to just cover the bottom].
In a small bowl, melt butter (about 1 tablespoon of butter per cup of dry rice] with a pinch saffron in it (if you have a mortar and pestel, grind the saffron first, otherwise, don't worry about it].
Sprinkle the rice with a spoon into a mound in the pan on the stove.
Poke 3-4 holes into the top and pour the butter down the holes.
Take a scoop of the rice from the mound and stir in the bowl used to melt the butter (just to get the last of the saffron butter out].
Put the rice back into the pot.
Place about 3 layers of paper towels to cover the top of the pan and then place the lid tightly over the pan.
Cook at the medium-medium high heat for 8 minutes.
Turn the stove down to the lowest temperature it will go and steam for 35 more minutes.
To serve, scoop the rice out from the top of the pan being careful not to brake the crust on the bottom.
Once all the rice is out except for the crust (tadig], take another plate, big enough to cover the opening of the pan and flip the crust out onto the pan. It should be golden brown and beautiful! If it is black, the temperature of your stove was too high and the entire pot of rice may taste burnt.
Once you get the hang of this you can try using sliced rounds of potato or pita bread on the bottom of the pan before you sprinkle in the boiled rice (both of these options are very yummy!].
OAMC Beef Noodle Bake


Ingredients:
ground beef, tomato sauce, salt, garlic powder, onion powder, pepper, small curd cottage cheese, sour cream, chives, cheddar cheese

Directions:
In a skillet over medium heat, cook beef until no longer pink; drain.
Add tomato sauce, salt, garlic powder, onion powder and pepper.  Bring to boil.
Reduce heat, cover and simmer for 5 minutes.
Meanwhile, combine the cottage cheese, sour cream and chives; fold in noodles.
In a greased 3 quart baking dish, layer half of the noodle mixture and meat mixture.  Repeat layers.
Cover and bake at 350°F for 35 minutes.
Uncover, sprinkle with cheese.
Bake 5 minutes longer or until cheese is melted.
Roasted Potato & Sausage Frittata


Ingredients:
potatoes, onion, sausages, eggs

Directions:
Roasted potatoes sliced thin. Arrange in a fan display in sprayed glass pie pan.
Thinly slice Merguez sausage and place between each potato round.
Chop 1/2 small onion and sautéed until golden. Spread over potatoes.
Whisk 6 eggs to frothy- add salt and pepper to taste.
Pour egg mixture over potatoes until just to the top of the pan. Bake at 350 degrees Fahrenheit until set, approximately 20-25 minutes.
Thai Shrimp and Fresh Vegetable Rice


Ingredients:
fresh shrimp, frozen shrimp, fresh lime juice, low sodium soy sauce, fresh ginger, garlic clove, asparagus spear, cooked rice, peanuts, flat leaf parsley

Directions:
Thaw shrimp, if frozen.
Rinse shrimp; pat dry.
Place shrimp in medium bowl.
For marinade, combine lime juice, soy sauce, jalapeño pepper, ginger, and garlic.
Pour over shrimp; toss to coat.
Marinate at room temperature for 15 minutes, stirring occasionally.
Drain shrimp well, reserving marinade.
Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.]
Stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink.
Remove from wok; cover and keep warm.
Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender.
Add reserved marinade to wok and bring just to boiling.
Stir in cooked rice and peanuts.
To serve, transfer rice mixture to individual bowls, dinner plates, or for a neat idea, Chinese take-out containers.
Spoon shrimp on top with a sprinkling of parsley.
Enjoy!
*Because chili peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible.
Tilapia Marinade


Ingredients:
garlic cloves, fresh parsley, lemon, olive oil, red wine, dried oregano, black pepper, Tabasco sauce

Directions:
Mince the garlic into fine pieces.
Chop up the parsley into small pieces.
Place the parsley and garlic into a jar with a tight fitting lid.
Squeeze the juice into the jar.
Add the olive oil, balsamic, oregano, pepper and Tabasco to the jar.
Put the lid on the jar and shake well.
Marinade your tilapia fillets for 20-30 minutes.
I grill my tilapia for about 5 minutes, each side, but you could bake it for 30 minutes, or cook it in a frying pan, sprayed with Pam, for about 15 minutes on your stove top.
Jack Daniel's Hot Mustard (For Canning)


Ingredients:
white vinegar, salt, water, sugar, flour, turmeric, dry mustard, cayenne pepper, prepared yellow mustard

Directions:
Drain jar of peppers and place in blender with vinegar.  Blend thoroughly until no chunks of peppers or seeds remain.  Pour into a 5-qt or larger pot.
Blend sugar, flour, and spices in a mixing bowl.  Add 2 cups of the mustard and blend well.  Pour mixture into pot with pepper-vinegar mixture.  Mix well, and cook on low heat for 15-20 minutes until sugar is dissolved and everything is well combined.
Add Jack Daniel's, and then turn heat up to high.  Stir constantly until mixture comes to a boil, then add remaining 1/2 cup yellow mustard and stir well.  Mixture should be thick enough to coat a spoon well, but if not cook until it does.  Remove from heat.
Fill jars 1/2 inch from top and process 7 minutes in a water-bath canner.
Clam Chowder from the Drake Hotel Chicago


Ingredients:
butter, carrots, onion, celery ribs, peppercorns, white wine, bay leaf, clams, butter, celery ribs, onion, idaho potato, clam broth, garlic clove, thyme, bay leaf, salt, ground black pepper, all-purpose flour, heavy cream

Directions:
To prepare stock, melt 3 tablespoons butter in a 3-quart stockpot. Skim off foam. Add carrots, onion, celery and crushed peppercorns. Saute until vegetables soften. Stir in wine, fish stock and bay leaf. Bring mixture to a boil. Scrub clams. Add to pot. Cover; simmer for about 10 minutes or until clams open.
Remove clams from pot with a slotted spoon. Pull out meat from clams. Chop meat; set aside or refrigerate until ready to use.
Strain stock; set aside or refrigerate until ready to use.
To prepare chowder: In another 3-quart stockpot, melt 6 tablespoons butter. Add celery, onion and potato. Saute until vegetables soften. Stir in clam stock, garlic, thyme, bay leaf, and salt and pepper to taste. Add chopped clam meat. Cook over medium heat for 20 to 25 minutes, or until vegetables are tender.
In a separate saucepan, melt remaining 4 tablespoons butter. Gradually stir in flour to form a light paste, or roux. Remove from heat. Gradually whisk roux into chowder. Let simmer for about 10 minutes or until the mixture begins to thicken.
Remove from heat. Stir in cream.
Crescent City Jambalaya


Ingredients:
olive oil, onion, green bell pepper, yellow bell pepper, diced tomatoes, water, large shrimp, smoked sausage

Directions:
Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.
Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.
Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes.
Strawberry Cream Brunch Cake


Ingredients:
all-purpose flour, sugar, butter, margarine, baking powder, baking soda, salt, sour cream, egg, cream cheese, sugar, all-purpose flour, egg

Directions:
Heat oven to 350.  Grease bottom and side of springform pan, 10x3 inches -- or rectangular baking dish 11x7x1 1/2 inches, with shortening, lightly flour.
Make Cream Cheese filling and set aside.
(Mix all ingredients until smooth].
Mix flour and sugar in large bowl.  Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs.  Reserve 1 cup of the crumb mixture.  Stir baking powder, baking soda, salt, sour cream, almond extract, and egg into remaining crumb mixture.  Spread batter over bottom and 2 inches up the side (about 1/4" thick] of pan.  Pour Cream Cheese Filling over batter.
Carefully spoon preserves evenly over filling, Mix reserved crumb mixture and sliced almonds and sprinkle over preserves.
Bake springform pan 50 to 60 minutes, rectangular dish 35 to 45 mimutes, or until filling is set and crust is deep golden brown.
Cool 15 minutes; remove side of springform pan.  Serve warm or cool.  Store covered in refrigerator.
Simply Sloppy Hamburgers


Ingredients:
lean ground beef, onion, 2% low-fat milk, tomato paste, chili powder

Directions:
"Brown meat in pan with onion.  Mix in chili powder, tomato paste and milk.  Add salt & pepper to taste.  Simmer ten minutes, or until hot all the way through.  Spoon on buns and serve."
Individual Chocolate Soufflés


Ingredients:
unsalted butter, all-purpose flour, milk, vanilla extract, sugar, confectioners' sugar, white chocolate, dark rum

Directions:
For the Soufflés:
Lightly butter 8-6oz ramekins, and dust them with granulated sugar.  Set aside.
Melt chocolate in a double boiler, covered, over barely simmering water. Remove the cover, and stir until the chocolate is smooth. Remove top pan of the double boiler from the heat.
In a small pot, melt the butter over moderate heat. Stir in the flour and cook until the mixture is thickened but not browned, 1 to 2 minutes. Add the milk and whisk briskly until the mixture is smooth and thick, about 3 minutes. Remove the pan from the heat, add the melted chocolate, and whisk until smooth. Whisk in the egg yolks and vanilla, and set the pan aside.
Beat the egg whites and lemon juice at medium speed until soft peaks form, about 1 minute. Gradually sprinkle the granulated sugar on top; continue to beat at hight speed until the whites are stiff but not dry.
Using a rubber spatula, stir one quarter of the whites into the chocolate mixture to lighten it, then fold in the remaining whites. Spoon into the ramekins, filling each to the top.
At this point the soufflés can be refrigerated, uncovered for up to 5 hours.
preheat oven to 375. Bake the soufflés for 17 minutes or until they are puffed and slightly cracked. Dust with powdered sugar. Serve immediately.
For the Sauce:
In the top of a double boiler melt the white chocolate over simmering water.  Whisk in the rum until it is completely incorporated.  Remove the top from the heat and let the sauce stand at room temperature.
Serve the sauce at room temperature or slightly warm.  Pass around sauce in a small pitcher at the table.
Pumpkin & Ricotta Ravioli


Ingredients:
flour, semolina, eggs, salt, ricotta cheese, pumpkin, parmesan cheese, egg, nutmeg

Directions:
Sift the flour onto the work surface and make a well.
You may want to oil your hands first to prevent sticking.
Add the eggs one at a time, then add the salt.
Mix the eggs, then add a little flour at a time from the well, until all the flour has been used.
Knead for about 5 minutes, adding flour if dough is too sticky.
Dice the pumpkin and cook in boiling water for 10 minutes.
Strain and leave to cool.
In a large bowl, soften the ricotta.
When the pumpkin has cooled, mash with a fork and add to the ricotta.
Add the parmesan, egg, nutmeg, salt and pepper to taste.
Mix the ingredients together until they have a uniform texture.
Roll out a thin sheet of pasta.
Use the smallest setting on the pasta machine.
Or roll by hand (watch out- it won't be easy!].
Pasta should be very very thin at the final stage.
If you have a ravioli attatchment for your machine, this should be easy from here on inches.
Using a spoon, piping bag or fingers, place filling at equal distance apart along one side.
Fold over the sheet of pasta or place another sheet on top.
Be sure to try not to let much air be in with the filling or your ravioli will burst during cooking.
Cut out the individual ravioli shapes using pastry cutter or shape cutter.
Be sure to seal edges well with water and perhaps a fork.
Cook 5-6 minutes in boiling water.
Apple and Spice Porridge


Ingredients:
apple, oats, ground cinnamon, mixed spice, low-fat milk, honey

Directions:
Place the apple, oats, cinnamon, mixed spice, milk and 2 cups of water in a large microwave-proof dish.
Cook on high (100%] for 8 minutes, stirring every minute, until thick.
Set aside for 5 minutes.
Serve drizzled with the honey and slivered almonds.
Ten Grain Zucchini Blueberry Muffins


Ingredients:
zucchini, cinnamon, allspice, eggs, brown sugar, unsweetened applesauce, fresh lemon juice

Directions:
Wash zucchini and remove ends.  Shred it using the largest holes on the grater.
Preheat oven to 375 Fahrenheit.
In a large bowl, combine pancake mix with spices.
In a separate bowl, whisk together eggs, brown sugar, applesauce, and lemon juice.
Fold the egg-sugar mixture and shredded zucchini into the pancake-spice mixture; do not overmix.  Fold in blueberries.
Fill each muffin cup 2/3 full with batter.
Bake 10 to 15 minutes or until golden.
Apple Filled Coffee Braid


Ingredients:
active dry yeast, warm water, butter, margarine, sugar, eggs, salt, all-purpose flour, egg, milk

Directions:
In a large mixing bowl, dissolve the yeast in the warm water.
Add butter, sugar, eggs and salt; beating well.
Stir in the flour and knead until a smooth, satiny dough is formed.
Cover and refrigerate overnight.
Cut dough into 3rds.
Roll each portion out to form a 10x12 sheet.
Divide sheet of dough into 3 equal strips (each will be about 3 inches wide].
Spoon about 2 tbsp apple filling down the length of each strip.
Fold dough over filling to seal filling inside.
Braid the 3 strips together to make one loaf.
Repeat for remaining 2 portions of dough.
Place on greased cookie sheet.
Cover and let rise about 1 to 1 1/2 hours or until puffy and almost doubled.
Mix egg and milk.
Brush mixture over loaves.
Bake at 375° for 20 to 25 minutes or until golden.
Chicken Spaghetti III
Category: main-dish
By bdld

Shredded chicken and spaghetti stirred into a mixture of melted cheese, green onion, tomatoes, red and green chile peppers and creamy mushroom soup. A Classic Chicken Spaghetti with a little bite. This is a good last minute chicken recipe for a family, and my 2-year-old loves to eat this recipe with his fingers. Also, this dish freezes well. Serve with garlic bread, if desired.

Ingredients:
1 (16 ounce) package spaghetti
1 (10.75 ounce) can  condensed cream of mushroom soup
¾ pound processed cheese
1 (10 ounce) can diced tomatoes with green chile peppers
1 cup chopped green onion
4 1/2 breast, bone removeds skinless, boneless chicken breast halves - boiled, cut into bite size pieces

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat soup in a large saucepan over low heat. Add cheese and melt, stirring. When cheese is almost melted, stir in tomatoes with green chile peppers and green onion. Simmer over low heat for 2 to 3 minutes, stirring. Add spaghetti and mix well, then stir in chicken. Heat through and serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 654.8
Fat: 23.9 g
Saturated fat: 10.9 g
Carbohydrates: 66.5 g
Sugars: 7.3 g
Dietary fiber: 3.3 g
Protein: 41.7 g
Cholesterol: 100.4 mg
Sodium: 1285.5 mg
Feta Salad


Ingredients:
feta, tomatoes, cucumbers, English cucumber, arugula, sultanas, pine nuts, extra virgin olive oil

Directions:
Toss all the salad ingredients together so that they are well distributed., enjoy!
Marinated Pork Chops


Ingredients:
soy sauce, yellow mustard, salt, garlic clove, pepper, vinegar, fresh lemon juice, parsley flakes

Directions:
Mix marinade ingredients in order given and whisk together.
Put marinade in a heavy duty plastic bag and secure tightly, or in a bowl and cover tightly making sure all chops are covered.
Marinate for 24 hours or overnight.
Grill chops for 25-30 mins, turning and basting with marinade. Do not overcook. Cook until just no longer pink and juices run clear.
Shrimp With Gazpacho Vinaigrette


Ingredients:
jumbo shrimp, olive oil, aleppo pepper, crushed red pepper flakes, onion, beefsteak tomato, red bell pepper, cucumber, garlic clove, sherry wine vinegar, extra virgin olive oil

Directions:
Preheat broiler and position top oven rack about 4 inches from the broiler element.
Butterfly shrimp by cuttin each lengthwise from the underside, almost cutting through, leaving the shell connected; devein shrimp.
Place, in a single layer, flat on baking sheet, shell side down.
Drizzle with oil and sprinkle lightly with pepper.
Broil until flesh is opaque and shells turn pink, 3 to 5 minutes; remove from oven.
Meanwhile prepare the vinaigrette by combining 1 cup diced tomato, 1/4 to 1/2 cup red pepper, 1/2 cup diced cucumber, garlic, and drained onion in a blender; puree 30 seconds, then slowly drizzle in extra virgin olive oil, while motor is running, to form an emulsion (yield about 2 cups].
In a small bowl combine remaining tomato, red pepper, and cucumber; toss lightly.
To serve:  divide shrimp among individual plates, spoon vinaigrette around shrimp, and scatter diced vegetables on top of each serving.
Cedar Plank-Grilled Salmon
Category: main-dish
By Greubel Rosie

Salmon did planking before it was a thing! Cedar keeps the fish from getting burned or blackened and infuses it with delectably earthy flavor. Brush with my Awesome Sauce recipe before serving.

Ingredients:
2 tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
⅛ teaspoon kosher salt
⅛ teaspoon ground black pepper
6 (6 ounce) skin-on salmon fillets
2  cedar planks, 7x12 inch, soaked in water for 1 hour

Directions:
Combine brown sugar, chili powder, cumin, salt, and pepper in a bowl. Sprinkle over fillets. Arrange fillets 1 inch apart on the soaked cedar planks. Preheat an outdoor grill for medium heat and lightly oil the grate. Place planks over the cooler section of the center of the grill, turning the thickest sections of the salmon closest to the fire. Cover and cook until an instant-read thermometer inserted into the thickest parts of the salmon reaches 135 degrees F (57 degrees C), 30 to 35 minutes. Remove from grill and let salmon rest on planks, 5 to 10 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 6-ounce fillets

Calories: 306.1
Fat: 14.7 g
Saturated fat: 2.6 g
Carbohydrates: 5.3 g
Sugars: 4.5 g
Dietary fiber: 0.5 g
Protein: 36.1 g
Cholesterol: 114.1 mg
Sodium: 141.8 mg