xiaoxl/recipe_data huggingface dataset:
One Sheet Spinach, Shallot & Potato Hash With Eggs & Che


Ingredients:
russet potatoes, olive oil, adobo seasoning, fresh parsley, shallots, white wine vinegar, cheese, eggs

Directions:
Preheat oven to 450°F & place a rimmed baking sheet on oven rack in the upper third to preheat. Scrub potatoes and cut into ½-inch pieces (leave on skins for better health!]. Chop or thinly slice shallots / onion. Chop parsley.
In a large bowl, toss potatoes, shallots/onions, and parsley with smoked paprika, 2 tablespoons oil, ½ teaspoon Adobo, and a dash of pepper. Transfer vegetables to preheated baking sheet (save bowl for next step] and roast in upper third of oven until potatoes are just beginning to soften, about 15 minutes.
Meanwhile, chop spinach. In the same bowl from previous step, mix spinach with ½ tablespoon oil and 2 tablespoons water. Hands work best to ensure even coating. Season with ¼ teaspoon Adobo. Place spinach on top of potatoes and return to the oven. Roast about 5 minutes, until spinach is wilted.
Remove baking sheet from oven. Drizzle vinegar over all ingredients and toss. Add cheese on top.
Make spaces for eggs in between the veggies and crack eggs into each space. Season eggs to taste. Switch oven to BROIL.  Return pan to same rack and broil until egg white is set, but yolk is still runny, 2–4 minutes. Watch closely!
Warm Chocolate Cherry Pudding


Ingredients:
dark chocolate, chocolate milk, fine sugar, eggs

Directions:
Preheat oven to 350°F.
Heat the chocolate pieces with the chocolate milk until the chocolate is melted and it is hot.
Mix in a bowl together with the breadcrumbs and  ¼ of the sugar,  then add the egg yolks, mix again.
Transfer this to greased 1 ½ liter/quart oven dish and bake for 25 to 30 minutes until it feels firm.
Remove from the oven, leave the oven on, lower the heat to 325°F.
Beat the egg whites to the soft peak stage, gradually adding the rest of the sugar until the egg whites are thick and shiny.
Spread the cherry jam on top of the pudding, top with the egg whites.
Return to the oven for another 10-15 minutes until crispy and light golden.
Spiced Pumpkin Nut Bread


Ingredients:
all-purpose flour, pumpkin pie spice, cinnamon, baking powder, baking soda, salt, pumpkin puree, brown sugar, eggs, vanilla extract

Directions:
Preheat oven to 350°F Grease two 9 x 5-inch loaf pans.
Sift flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt into medium bowl. Combine pumpkin, sugar, Juicy Juice, eggs, oil and vanilla extract in large bowl; stir well. Stir in flour mixture and 3/4 cup nuts just until moistened. Spoon into prepared loaf pans. Sprinkle remaining 1/4 cup nuts over top of loaves.
Bake for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Easy Tuna Salad without Mayonnaise
Category: salad
By Katie Pitre

This no-mayo tuna salad goes great with pita chips or whatever kind of cracker you like. A perfect snack packed with protein and vegetables. Easy to make and absolutely delicious.

Ingredients:
2 (5 ounce) cans tuna in water, drained
2 tablespoons olive oil
2 tablespoons lemon juice
1 (15 ounce) can white beans, rinsed and drained
18 each cherry tomatoes, diced
4 stalk (blank)s scallions, diced, or more to taste

Directions:
Combine tuna, oil, and lemon juice in a large bowl. Add beans, cherry tomatoes, and scallions. Mix well and serve.

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

Calories: 276.5
Fat: 7.9 g
Saturated fat: 1.2 g
Carbohydrates: 27.8 g
Sugars: 0.8 g
Dietary fiber: 6.4 g
Protein: 24.7 g
Cholesterol: 18.9 mg
Sodium: 46.3 mg
Curried Corn Salad


Ingredients:
red onion, green pepper, curry powder, oregano, turmeric, corn, black olives, Miracle Whip, sea salt

Directions:
Saute onion in oil until tender.
Add peppers and saute briefly, just until warmed through. Add curry powder, oregano, and turmeric.
While the peppers are sauteing, heat the corn until hot (microwave or sauce pan on stove top], and drain any liquid.
In a large bowl, mix the pepper mixture, drained corn, black olives, miracle whip, and salt.
Serve warm.
Sage and Garlic Roast Turkey


Ingredients:
butter, parsley flakes, dried sage, paprika, seasoning salt, garlic powder, pepper, water, fresh sage, apple

Directions:
preheat the oven to 325F
prepare the turkey by fastening the neck skin to the back of the turkey with pins or a skewer. fold the wings to the turkey so the tips are touching.
mix all ingredients in a bowl except for the water, fresh sage, and apples.
on a rack in the roasting pan, place turkey (breast side up]. brush with butter mixture. Insert oven proof meat thermometer so tip is in the thickest part of inside thigh and does not touch the bone. Add water to the pan.
cover turkey loosely with foil or the roaster top. Roast for three hours. Uncover; roast 45 minutes to an hour. Turkey is finished when thermometer in thickest part of the bird reads 180°F.
Let stand 15 minutes before carving.
Garnish with sage and apples.
Garlic Asparagus Soup
Category: soups-stews-and-chili
By gonefishn

This is a light, refreshing soup. It can serve 2 as a main course or 4 as a side dish.

Ingredients:
1 tablespoon olive oil
5 cloves garlic, thinly sliced
4  green onions, coarsely chopped
1 ½ pounds asparagus, trimmed and coarsely chopped
2 (14 ounce) cans vegetable broth
salt and ground black pepper to taste

Directions:
Heat olive oil in a saucepan over medium heat. Cook and stir garlic and green onions in saucepan until garlic is just golden, about 3 minutes. Cook and stir asparagus with garlic and green onions until slightly softened, about  2 more minutes. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until asparagus is tender, about 10 minutes. Turn off heat and allow to cool slightly. Pour soup into blender, filling no more than halfway full. Cover with a lid. Carefully start the blender, using a few quick pulses to get soup moving before leaving it on to puree. Puree in batches until smooth. Transfer soup back to saucepan and reheat.  Season with salt and ground black pepper to taste.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 100.5
Fat: 4.1 g
Saturated fat: 0.5 g
Carbohydrates: 13.3 g
Sugars: 6.1 g
Dietary fiber: 4.8 g
Protein: 5.1 g
Sodium: 447.8 mg
Green Bean Fries with Cucumber Wasabi Dip
Category: appetizers-and-snacks
By KitchenWitch

This recipe has been tweaked many times over the years and is a great hit.  The cucumber wasabi dipping sauce is fantastic!  Even the kids love them and good luck getting them to eat plain green beans!

Ingredients:
½ cup ranch dressing
¼ cup peeled, seeded, and minced cucumber
1 tablespoon whole milk
1 ½ teaspoons prepared horseradish
1 teaspoon white vinegar
1 teaspoon Japanese wasabi powder
⅛ teaspoon salt
1 pinch cayenne pepper, or more to taste
2 cups water
2 cups chicken broth
8 ounces fresh green beans, trimmed
1  egg, beaten
1 tablespoon whole milk, or more as needed
½ cup plain bread crumbs
½ cup crushed French-fried onions
¾ teaspoon salt
½ teaspoon onion powder
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 cup all-purpose flour
8 cups vegetable oil for frying

Directions:
Blend ranch dressing, cucumber, 1 tablespoon milk, horseradish, vinegar, wasabi powder, 1/8 teaspoon salt, and cayenne pepper together in a food processor until dip is smooth. Transfer dip to a bowl, cover, and refrigerate until chilled, at least 30 minutes. Bring water and chicken broth to a boil; add green beans and cook until slightly tender, about 10 minutes. Drain. Whisk egg and 1 tablespoon milk together in a bowl. Combine bread crumbs, French-fried onions, 3/4 teaspoon salt, onion powder, black pepper, and garlic powder together in a separate bowl. Place flour in a third bowl. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Press green beans in flour until evenly coated. Dip coated green beans in egg-milk mixture, allowing excess liquid to drip back into bowl. Transfer green beans to bread crumbs mixture and press to coat, shaking off excess. Arrange coated beans in 1 layer on a plate or in a colander. Working in batches, fry coated green beans in the hot oil until crisp, about 1 minute 30 seconds. Transfer green bean fries to a paper towel-lined colander using a slotted spoon. Serve green bean fries with dip.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 8 servings

Calories: 462.2
Fat: 38 g
Saturated fat: 6.3 g
Carbohydrates: 26.1 g
Sugars: 1.6 g
Dietary fiber: 1.9 g
Protein: 4.1 g
Cholesterol: 27.3 mg
Sodium: 583.6 mg
Easy Grilled Tilapia Fillet


Ingredients:
garlic clove, salt, ground pepper, lemon slice

Directions:
Place lemon slice on a foil square., Cut garlic clove in half and rub both sides of fillet, place clove on foil., Place fillet on top, sprinkle with salt and pepper., Place ice cube on top of fillet. Fold foil into packet., Grill for approximately 10-15 minutes on medium-high heat., Carefully open packet and serve.
Mini Mardi Gras King Cakes


Ingredients:
milk, sugar, salt, butter, warm water, dry yeast, eggs, all-purpose flour, cream cheese, sugar, confectioners' sugar, vanilla

Directions:
Proof yeast in warm water until bubbly, about 5 minutes.
Mix raised yeast with rest of roll dough ingredients, flour your hands, and knead until dough is elastic (will still be sticky!  Keep flouring your hands].
On floured surface, roll dough out into an 8" x 12" rectangle,
Blend cream cheese, sugar, and almond flavoring.  Spread mixture atop dough, all the way to edges.  Slice width-wise into 12 one-inch strips.
Carefully roll up into pinwheels and place in nonstick muffin tins (I like to use paper muffin cups; gold or silver ones are pretty for Mardi Gras] and let rise in warm place until double in volume.
Bake at 350 until tops are slightly golden.
Mix glaze well, and spoon over warm muffins.  While the glaze is still sticky, mix three small bowls of colored sugar---yellow, green, and purple, using food coloring.  Sprinkle over tops.
Laissez les bons temps rouler!  You can start your Lenten fast the next day -- .
Irish Soda Bread from County Cork
Category: breakfast-and-brunch
By Katherine Fallon Tobiasen

This is my mother's recipe.  She makes it several times a week for some function or another.  My sister loves this so much she has to control herself or she would eat a whole one with a stick of butter!  I usually only make this easy soda bread for events that my mother can't come to! Slice into wedges, butter, and enjoy!

Ingredients:
3 cups self-rising flour
¾ cup white sugar
¼ cup butter
2 cups raisins
1  egg
1 cup milk
1 tablespoon milk

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round baking dish. In a large bowl, cut together the self-rising flour, sugar, and butter with a pastry cutter until the mixture resembles coarse crumbs. Stir in the raisins. In a separate bowl, whisk together egg with 1 cup of milk. Lightly mix the milk mixture into the flour mixture until it holds together. Place dough in prepared baking dish, and brush top with 1 tablespoon of milk for a nice golden brown crust. Place the bread into the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for 1 hour. Let cool before serving.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 1 9-inch round loaf

Calories: 281.9
Fat: 5.1 g
Saturated fat: 2.9 g
Carbohydrates: 55.9 g
Sugars: 27.9 g
Dietary fiber: 1.7 g
Protein: 5.1 g
Cholesterol: 27.4 mg
Sodium: 441.5 mg
Buttery Caramel Apple Jam
Category: side-dish
By JUST DUCKY

This recipe was inspired by others I had found online. They were very good but seemed to taste more like apple pie, so I changed it to be more like caramel. Hope you enjoy it.

Ingredients:
8  half-pint canning jars with lids and rings
8 cups Granny Smith apples - peeled, cored, and chopped
⅓ cup water
1 tablespoon butter
3 cups brown sugar
2 cups white sugar
1 ½ (1.75 ounce) packages powdered fruit pectin
1 tablespoon clear butter flavoring (such as Wilton®)

Directions:
Sterilize the jars and lids in boiling water for at least 5 minutes. Bring apples, water, and butter to a boil in a large pot. Reduce heat to low, cover, and simmer until apples are softened, about 8 minutes. Mix in brown sugar, white sugar, pectin powder, and butter flavoring. Bring to a full rolling boil, stirring often. Cook at a boil for 2 minutes without stirring. Pack the apple jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand 8 hours to overnight before use. Store in a cool, dark area; refrigerate opened jars.

Prep time: 30 mins
Cook time: 30 mins
Total time: 9 hrs
Yields: 8 half-pint jars

Calories: 78
Fat: 0.2 g
Saturated fat: 0.2 g
Carbohydrates: 19.8 g
Sugars: 19.3 g
Dietary fiber: 0.4 g
Protein: 0.1 g
Cholesterol: 0.6 mg
Sodium: 4.5 mg
Pumpkin Roll


Ingredients:
eggs, granulated sugar, canned pumpkin, all-purpose flour, baking soda, cinnamon, salt, walnut pieces, powdered sugar, cream cheese, powdered sugar, unsalted butter, vanilla extract

Directions:
Preheat oven to 375 degrees.
Generously grease a jelly roll pan, place a piece of wax paper over bottom and grease that as well. A generous dose fo cooking spray works just as well.
Put the eggs and sugar in a large bowl and blend with a mixer at medium speed for about 2 minutes until light and creamy. Scrape down sides of bowl and add pumpkin, flour, baking soda, cinnamon and salt. Mix until just combined. Spread batter evenly in prepared pan, use a spatula to get it into all the corners and edges; sprinkle chopped nuts evenly over top of batter. Bake for 15 minutes.
While the cake is baking, spread a tea towel on a table or counter and generously dust with powdered sugar about the area of the jelly roll pan. When the cake is done, carefully turn out onto the sugared towel, gently peel away the wax paper, and loosely roll the cake in the towel. Set aside for 20-25 minutes to set.
While the rolled cake is resting, prepare the filling: beat together the cream cheese, powdered sugar and butter until creamy, about two minutes on medium speed, then mix in vanilla. Unroll the cake and spread the filling evenly over to within about 1/2 inch from the outside edges. Re-roll the cake, snugly but not so firmly that the filling gets squeezed out the ends.  The filling will ooze out the ends a bit.  (Just trim the ends off after freezing for a nicer presentation of gift-giving.  Besides, the cook has to test the end product, right.]  Wrap tightly in heavy aluminum foil and freeze.
Slices best when frozen, allow it to sit at room temp 5-10 minutes before serving. Will keep, frozen, for several months tightly wrapped.
Tacos De Papa (Fried Potato Tacos)


Ingredients:
potatoes, queso fresco, onions, milk, corn tortillas, lettuce, queso fresco, salsa

Directions:
Boil potatoes and peel.  Heat oil for frying.
Mash potatoes with a masher and mix with onions and the 4 ounces of queso fresco. (if mixture is too thick, add a little milk.  mixture should be a little lumpy, but should not be as creamy as mashed potatoes.] Season with salt and pepper.
Warm tortillas in microwave for about 15 seconds.
Spoon potato mixture into tortillas and fry until golden on both sides.
Serve and garnish with lettuce, queso fresco, and salsa.
Bhuna Qeema With Khara Masala (Minced Meat With Whole Spices)


Ingredients:
beef mince, onions, garlic cloves, fresh ginger, red chili powder, salt, cumin seed, cinnamon stick, peppercorns, black cardamom pods, cloves, yogurt, red chilies, coriander leaves, mint, green chilies

Directions:
Heat oil and fry onions till golden brown.
add cinnamon, peppercorns, cardamom and cloves. stir fry for 1 minute.
add in garlic and ginger paste, fry another minute.
throw in the cumin, stir, and then add meat. Stir it around on medium high heat till the meat changes color.
add salt, red chillies, stir and then lower heat, cover, and let the mince simmer in its own water about 25-30 minutes.
remove cover, increase heat and fry well for 1 minute. add 1/2 cup yogurt and cook well - constantly stirring - 1-2 more minutes.
add coriander leaves and whole green chillies, stir well. then cover and turn off heat.
Serve hot, garnished with chopped mint leaves.
Rotini Chicken Salad
Category: salad
By nascar3

Terrific lunchtime or picnic salad, hearty enough to be a meal!

Ingredients:
1 (6 ounce) skinless, boneless chicken breast
½ (16 ounce) package rotini pasta
½ cup chopped celery
½ cup grated Parmesan cheese
2  green onions, sliced
1 cup mayonnaise
¼ cup sour cream
2 tablespoons milk
¼ cup chopped fresh parsley
1 teaspoon dried basil
¼ teaspoon dried thyme
1 cup frozen peas, thawed
salt and pepper to taste

Directions:
Fill a pot with lightly-salted water and bring to a boil. Cook the chicken breast in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C). Cut the breast into cubes and spread in a single layer on a plate; place chicken in refrigerator for 1 hour, or until completely cooled. Fill a pot with lightly-salted water and bring to a boil. Stir the pasta into the boiling water; cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain, and rinse thoroughly with cold water to cool. Stir the celery, Parmesan cheese, green onions, mayonnaise, sour cream, milk, parsley, basil, and thyme together in a large bowl. Fold the chicken, rotini, and peas into the mayonnaise mixture. Season with salt and pepper. Chill in refrigerator for 1 hour.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs
Yields: 6 servings

Calories: 501.4
Fat: 34.5 g
Saturated fat: 7.1 g
Carbohydrates: 33.3 g
Sugars: 3.6 g
Dietary fiber: 2.7 g
Protein: 15 g
Cholesterol: 39.1 mg
Sodium: 368.8 mg
New Zealand Tararua Biscuits


Ingredients:
butter, brown sugar, flour, rolled oats, baking powder

Directions:
Melt butter, sugar and condensed milk together in large pot.
Add flour, rolled oats, baking powder and coconut.
Divide mixture in half.
Spread each half onto a greased tray - spread with a knife until it forms a 30cm x30cm (12" x 12"] square, keeping edges neat and straight.
Repeat with other half of mixture.
Cook at 150C/300F for 10-15 minutes till light to golden brown.
Cut each tray into 25 biscuits - 5 x 5.
To harden biscuits a little more return to oven which has been turned off - leave for another 5 - 10 minutes.
When completely cold, pack biscuits in plastic bags. Seal and label.
Marmalade Glazed Ham


Ingredients:
smoked ham, water, marmalade, mango chutney, lemon zest, lemon juice, prepared mustard, garlic clove, Tabasco sauce, brown sugar

Directions:
Preheat oven to 325ºF (160ºC].
Remove ham from package. Place in shallow baking dish, face side down. Add water and bake uncovered for 30 minutes.
Meanwhile, combine remaining ingredients in a small saucepan and bring to a boil.
Baste ham with â…“ of marmalade mixture and continue cooking for 30 minutes or until internal temperature of meat reaches 140ºF (60ºC], basting every 15 minutes with remaining glaze.
Tip: Try replacing the mango chutney with more marmalade.
Basmati Rice With Corn and Peas (Rice Cooker)


Ingredients:
basmati rice, water, salt, fresh Italian parsley, paprika, red onion, English pea, corn kernel

Directions:
Place rice in a fine strainer or bowl, rinse with cold water twice, and drain twice.
Coat the rice cooker with non-stick spray or a film of vegetable oil.
Place rice in the rice bowl.
Add the remaining ingredients; stir just to combine.
Cover and set to regular cycle.
When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes.
Fluff rice with wooden or plastic rice paddle or wooden spoon.
This rice will hold on Keep Warm for up to 1 hour.
Serve hot.
Almond Crusted Chicken With a Strawberry Balsamic Sauce


Ingredients:
boneless skinless chicken breasts, fresh strawberries, sugar, cornstarch, chicken broth, fresh rosemary

Directions:
Preheat the over to 350.  In a food processor, process almonds for 1-2 minutes to a chunky bread crumb consistency.  Set aside.
Lightly pound chicken breast into 1/2" - 1" pieces.  The easiest way to do this is to cover the chicken breast with saran wrap using the smooth side of a kitchen mallet.
Dip chicken into a bowl containing the egg white, followed by dipping the chicken into the almond mixture.  Coat each chicken breast with almond crumbs on each side.  Place is a glass baking dish. Bake chicken for 30-35 minutes.
For the strawberry sauce, combine the strawberries, sugar, and balsamic in a food processor.  Place strawberry mixture in a stove top pan and add chicken broth, cornstarch and rosemary.  Bring to a low boil and then reduce heat.  Simmer for 5 minutes.
Top tender chicken breasts with the strawberry balsamic sauce and garnish with extra fresh rosemary.  Bon Appetit!
Baked Parmesan Tomato Slices


Ingredients:
firm ripe tomatoes, mayonnaise, parmesan cheese, Dijon mustard, brown mustard, dried oregano, mozzarella cheese, fresh parsley

Directions:
Set oven to 350°F.
Lighly grease a large baking sheet.
In a small bowl combine the mayonnaise, Parmesan cheese, Dijon mustard, brown mustard and oregano; mix well to combine then season with salt and pepper to taste (I use seasoned salt for this].
Using a spoon top each tomato slice with a small amount of mayo mixture.
Sprinkle each slice with mozzarella cheese, then sprinkle with chopped parsley.
Bake for about 10-15 minutes or until golden brown.