xiaoxl/recipe_data huggingface dataset:
Dijon Parmesan Chicken


Ingredients:
boneless skinless chicken breasts, parmesan cheese, Dijon mustard, olive oil, tomato sauce

Directions:
Heat oil in skillet to a medium heat.
Cut each chicken breast into manageable pieces, about three pieces to each breast.
Coat the chicken, first with the mustard then the Parmesan.
Once the oil is hot add the chicken to your pan and cook until there is no more pink, turning once.
Remove the chicken and serve with warmed tomato sauce if desired.
Lavender Aioli


Ingredients:
extra virgin olive oil, garlic cloves, eggs, lemon juice

Directions:
In a small saucepan, gently heat the oil with the garlic and lavender over low heat for about 15 minutes.
Remove from heat just before oil starts to bubble. Allow to cool to room temperature.
With a sieve over a small bowl, strain the lavender oil, pressing with a spoon to extract soft solids from the garlic and lavender. Discard herbs.
In a food processor or blender (I've always had better luck using a blender to make aioli], process the eggs and lemon juice until well blended. With the motor running, add the lavender oil  infusion a few drops at a time, then in a thin, steady stream until all the oil is absorbed and the mixture has thickened.
Season to taste with salt and black pepper.
Refrigerate for up to 2 days or use immediately. Aioli thickens upon chilling.
Yield is estimated.
Best Bread Pudding


Ingredients:
eggs, milk, vanilla, cinnamon, salt, brown sugar, raisins

Directions:
Mix together the first six ingredients. Then fold in the bread and sprinkle raisins on top so they don't fall to the bottom.
Pour into a greased 8x8 pan. Put this pan into a 9x13 pan with about 1 inch of water added. (A water bath to keep the bread moist].
Bake at 350 degrees for 45 minutes or until knife comes out clean.
Easy Orange Salad/Dessert


Ingredients:
low fat cottage cheese, boiling water, cold water, low-fat sour cream, mandarin orange, banana

Directions:
Mix jell-o with 1 cup of boiling water, then add 1/2 cup of cold water.  Refrgerate until slightly set.
Mix cottage cheese, and sour cream, then add to partially set jell-o. Refrigerate 2-3 hours.
Before serving gently fold in oranges and bananas.
Curtido (El Salvadoran Cabbage Salad)
Category: salad
By Jenny

Curtido is a salad made out of cabbage and served with El Salvadoran pupusas. Stuff cooked pupusas with the curtido for a delicious treat!

Ingredients:
½ head green cabbage, cored and shredded
1  carrot, grated
1 quart boiling water
3  green onions, minced
1 cup distilled white vinegar
½ cup water
2 teaspoons dried oregano

Directions:
Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.

Prep time: 20 mins
Cook time: 5 mins
Total time: 45 mins
Yields: 3 cups

Calories: 50.2
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 11.3 g
Sugars: 5.7 g
Dietary fiber: 4.7 g
Protein: 2.3 g
Sodium: 47 mg
Chard With Beets in Orange Sauce


Ingredients:
chard leaves, cornstarch, dried dill, beets, low-sodium chickpeas, walnuts

Directions:
Chop chard and set aside. I like to cut it into crosswise strips, then cut the strips into 2 inch pieces.
Sauce: Combine cornstarch in orange juice until dissolved. Add dill and agave nectar and mix well.
Add beets, chickpeas and walnuts to sauce and set aside.
Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts] with oil. Add as much chard as will fit. Cover and allow greens to wilt down briefly, mixing so chard wilts evenly. Continue to add the chard until all of it is in the pan.
Cook until the leaves are tender, about 5-10 minutes. If liquid begins to accumulate, remove cover to evaporate liquid.
Add sauce mixture to chard and cook, stirring continuously, until sauce begins to bubble. Continue stirring while cooking another 1 to 2 minutes.
Low-Carb Pumpkin Cheesecake Bars
Category: fruits-and-vegetables
By Paula Todora (Paula T)

Low-carb cheesecake bars with few ingredients. They taste like the inside of a pumpkin pie!

Ingredients:
cooking spray
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin puree
5  eggs
1 cup granular sucralose sweetener (such as Splenda®)
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch glass baking dish with cooking spray. Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat on high speed until smooth. Add pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Beat well. Pour batter into the prepared dish. Bake in the preheated oven until center is set, about 40 minutes. Cool to room temperature before serving, or serve cold.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 16 bars

Calories: 82.7
Fat: 6.5 g
Saturated fat: 3.6 g
Carbohydrates: 3.3 g
Sugars: 1.1 g
Dietary fiber: 0.9 g
Protein: 3.3 g
Cholesterol: 73.5 mg
Sodium: 127.6 mg
Cream Cheese Frosting II
Category: desserts
By Janni

This is a wonderfully creamy frosting that goes well with pumpkin bread, carrot cake, chocolate cake, on cookies, or between cookies. If you want chocolate frosting, add 1/4 to 1/2 cup cocoa, according to how rich you want it.

Ingredients:
2 (8 ounce) packages cream cheese, softened
½ cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Directions:
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 cups

Calories: 140.2
Fat: 10.4 g
Saturated fat: 6.5 g
Carbohydrates: 10.9 g
Sugars: 10.3 g
Protein: 1.4 g
Cholesterol: 30.7 mg
Sodium: 82.6 mg
One Pan Sour Cream Chicken Enchilada Skillet


Ingredients:
margarine, all-purpose flour, chicken broth, kosher salt, chili powder, ground oregano, green chilies, black olives, chicken breast, light sour cream, corn tortillas, colby-monterey jack cheese

Directions:
In a large skillet, heat margarine over medium heat until melted.
Whisk in flour and cook for 1 minute.
Whisk in chicken broth.
Continue stirring until smooth and thickened, about 2 to 3 minutes.
Add salt, chili powder, oregano, chilies, olives, and chicken into the sauce, stirring to mix.
Bring to a simmer, then reduce heat to low.
Cover and cook about 15 minutes or until chicken is cooked through.
Stir sour cream into the sauce.
Add tortilla pieces to the sauce and stir until combined.
Top sauce with the grated cheese.
Cover pan and simmer for 5 minutes until bubbly and the cheese is melted.
Crepes


Ingredients:
flour, cornmeal, butter, egg, milk

Directions:
Mix all the ingredients very well and let sit for an hour.
Grease a large skillet (you can use cooking spray] and heat -- when it's hot enough, pour a little bit of the batter so it's thin but enough to cover the bottom of the skillet.
When it's golden on one side, flip it to cook the other side (do not over cook!].
Fill them with whatever you wish!
Grapefruit (Or Cara Cara Orange) With Pomegranate Syrup for 1


Ingredients:
grapefruits, orange, pomegranate molasses, fresh mint leaves

Directions:
Set oven to BROIL.
Place the grapefruit half on an aluminum-lined ovenproof pan, such as a jelly roll pan.
Drizzle the pomegranate molasses on top and BROIL for approximately 4-5 minutes.
Transfer to a serving plate and garnish with fresh mint.
Peanut Butter Cookies (Low Cal, Low Fat, High Taste!)


Ingredients:
all-purpose white flour, whole wheat flour, sugar substitute, brown sugar, salt, baking soda, baking powder, unsweetened applesauce, vanilla extract

Directions:
Preheat oven to 350 degrees (F].
Spray cookie sheets with a now calorie non-stick spray.
Sift together all dry ingredients.
In a separate bowl, thoroughly combine all remaining ingredients.
Gradually add dry ingredients to wet ingredients until well blended.
Shape 3/4 inch balls and place balls at least 1 inch apart from each other.
Dip a fork in flour and gently flatten each ball  with fork in crisscross pattern
Bake for approximately 10 minutes, or until edges are golden brown.
Amazing Mushroom Triangles


Ingredients:
portabella mushroom, white mushrooms, water, red wine, fresh garlic, onions, dill, black pepper, salt, butter, puff pastry

Directions:
bring water and wine to a low boil in a small pan, add dried shiitakes and simmer for 15-30 min to rehydrate. when softened squeeze gently to remove excess moisture, reserve liquid.
mince all mushrooms and onion in food processor (or by hand if you really want to take forever]. you may need to mince garlic by hand as it should be finer then the rest.
cook all but pastry with 3 Tbs of reserved soaking liquid in a wok or large frying pan until well combined and soft, let almost all liquid evaporate. taste and adjust seasoning.
let cool till you can handle easily. cut each  9" square piece of puff pastry into 9 smaller squares (roughly 3" square each]. fill each square with about 1.5 Tbs filling and fold diagonally squeezing edges to seal. try not to over-stuff or they'll explode when you cook them.
either freeze for up to 3 weeks or cook right away at 375f for about 15 min or until golden and crispy. if cooking from frozen add another 5 minute bear in mind if you microwave to reheat later they will be soft, like a croissant, not crispy. good with tzatziki sauce as part of a greek inspired meal.
Toasted Onion Dip


Ingredients:
cream cheese, plain yogurt, mayonnaise, green onions, garlic cloves, beef bouillon cube, nonfat milk, lemon juice, salt, white pepper

Directions:
Cook onion flakes in small skillet over medium to medium-low heat until toasted, 3 to 4 minutes, stirring frequently.
Cool.
Mix cream cheese, yogurt, mayonnaise, green onions, garlic, and bouillon in medium bowl until smooth, adding enough milk to make desired dipping consistency.
Season to taste with lemon juice, pepper sauce, salt, and white pepper.
Focaccia Topped With Tomato & Mushrooms


Ingredients:
olive oil, button mushrooms, cremini mushrooms, garlic clove, focaccia bread, reduced-fat mozzarella cheese, diced tomatoes, fresh basil leaves

Directions:
Heat oven to 350°F., In an 8" skillet, heat oil over medium heat., Cook mushrooms in oil until tender., Add garlic and cook for about 1 minute or less., Crain if necessary., Place bread on cookie sheet., Sprinkle 3/4 cup of cheese on bread., Top with mushrooms, garlic, and tomatoes., Sprinkle with remaining 1/4 cup cheese., Bake 15-20 minutes or until cheese is melted and bread is hot., Sprinkle with basil.
Habanero Guacamole


Ingredients:
avocados, onion, garlic cloves, garlic powder, cayenne powder, fresh cilantro, habanero pepper, salt

Directions:
Mince the garlic, onion, cilantro and habanero.
place everything in a bowl and mash(salt and garlic powder to taste], serve with blue corn tortilla chips, yummy!
Berber Tagine Omelette


Ingredients:
olive oil, red onion, ground turmeric, ground coriander, ground paprika, tomatoes, eggs

Directions:
Preheat oven to 180ºC.
Heat your tagine on the stove and add some olive oil with the onion and cook slowly for about 5 minutes, add the spices and cook for a further 3 minutes, this releases the flavours.
Add the tomatoes and coriander then simmer for about 10-15 minutes, make sure you stir occasionally and reduce to a sauce consistency.
Remove from the heat and pour the beaten eggs over the sauce, cover with the tagine lid and place in the oven for about 10-15 minutes or until it lightly puffs and sets.
To serve, season well and drizzle with a little olive oil.
Boston Market Sweet Potato Casserole


Ingredients:
mashed sweet potatoes, dark brown sugar, heavy cream, butter, cinnamon, salt, mini marshmallows, rolled oats, dark brown sugar, all-purpose flour, ground cinnamon, butter

Directions:
Rub a little vegetable oil on the skin of each sweet potato and bake them in a preheated 400F oven for 60 to 70 minutes or until they are tender. When the potatoes are cool enough to handle, scrape out the insides and use an electric mixer on high speed to beat the potatoes until they are mashed and smooth. Measure exactly 6 cups of the mashed sweet potato into a large bowl.
Add 3/4 cup brown sugar, heavy cream, melted butter, 1/4 teaspoon cinnamon, and salt into the sweet potatoes and mix well with the beater until all the ingredients are incorporated. Pour this mixture into an 8x8-inch baking dish.
Preheat oven to 350°F.
Make the oatmeal streusel by grinding the rolled oats to a fine flour using a food processor. A blender will also work.
Combine the oat flour with 2 tablespoons brown sugar, all-purpose flour, and 1/8 teaspoon cinnamon in a small bowl. Cut the cold butter into the dry mixture using a pastry knife or a fork. You should have a crumbly mixture with pea-size bits. Sprinkle this oatmeal streusel over the sweet potato mixture and pop it into the oven for 70 to 80 minutes or until the top begins to brown slightly.
When you remove the casserole from the oven immediately spread the marshmallows over the top. Let this sit for about 10 minutes. The heat from the casserole will melt the marshmallows, and then it's ready to serve.
Fresh Cherry Clafouti


Ingredients:
dark sweet red cherries, brandy, fresh lemon zest, jumbo eggs, dark brown sugar, unsalted butter, heavy cream, vanilla extract, fine sea salt, confectioners' sugar

Directions:
Pre-heat oven to 400°F.
Coat 10-inch Clafouti Dish with food spray.
Place cherries in a bowl with 3-tablespoons Brandy, lemon zest and toss cherries. Cover with plastic and chill for 1 hour. Drain cherries reserving excess cherry juice.
Use a mixer with a paddle, combine eggs, butter, brown sugar and remaining brandy. Beat until smooth; about 2-3 minutes.
Add heavy cream, 2 tablespoons cherry juice, vanilla extract and beat until batter is smooth. Remove paddle from mixer and fold in flour by hand, stir until batter is smooth.
Place cherries into Clafouti Dish and cover with batter.
Place dish on a sheet pan, reduce oven to 375 F and bake for 10- minutes. Remove from oven and pour remaining cherry juice over Clafouti.
Reduce oven to 350 F and bake for about 35-minutes.
Insert a knife into center to insure Clafouti is baked. Cool for 20-minutes before serving.
Garnish Cherry Clafouti with confectioners' sugar and warm Fresh Cherry Sauce.
Clean Your Gas Cook Top Burner Grates


Ingredients:
character(0]

Directions:
Place grates (and burner caps if you want] in a plastic bag.
Pour in ammonia. (the parts will NOT be submerged - the fumes do the cleaning].
Tie up the bag & wait 30 minutes.
Remove grates & rinse away the ammonia & cooked on food. ( Some of the really caked on residue may require minimal scrubbing but most will dissolve from the ammonia fumes.]
**  I did this outside but it would work just as well with the bag in your sink.   Tip - turn the bag top away from you when opening as the fumes will plume out.
Chicken Paprikash II
Category: world-cuisine
By SHAELYNUMBER10

Chicken pieces stewed in a sauce mixture including the traditional Hungarian ingredient - paprika - along with other spices and sour cream. This is our family recipe for Chicken Paprikash. Very good on cold days, and good served over dumplings.

Ingredients:
2 tablespoons bacon grease
1 large onion, chopped
3 cloves garlic, chopped
¾ teaspoon salt
1 teaspoon crushed red pepper flakes
3 tablespoons paprika
1 (2 to 3 pound) whole chicken, cut into pieces
1 cup water
1 (14.5 ounce) can diced tomatoes
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream

Directions:
Heat bacon grease in a large skillet over medium heat. Add onion, garlic, salt, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add chicken pieces and pour water over all. Cook over medium heat for 1 hour, adding more water if necessary. Stir in tomatoes, reserving liquid. Stir liquid into a medium bowl with flour and sour cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until mixture is thick.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 541.1
Fat: 32.9 g
Saturated fat: 13.1 g
Carbohydrates: 16 g
Sugars: 5.6 g
Dietary fiber: 3.8 g
Protein: 43.9 g
Cholesterol: 149.5 mg
Sodium: 736 mg
Tilapia with Green Tomato Tapenade
Category: seafood
By mommy gourmet

The tapenade is great in pasta, served as an appetizer on bread rounds, or over another mild fish or thin chicken breast. It's a great way to use up your green tomatoes at the end of the season. You can also make a big batch and freeze it. It is a nice taste of late summer when it's cold out. I do have to say, I think this is good enough; I am looking forward to summer's first tomatoes that might just not get a chance to ripen!

Ingredients:
1 teaspoon olive oil
¼ large onion, diced
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
2  green tomatoes, diced
1 tablespoon capers
1 pinch dried basil
salt and ground black pepper to taste
1 ½ pounds tilapia fillets
1 tablespoon olive oil
1 tablespoon lemon juice

Directions:
Heat 1 teaspoon olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in diced tomatoes, green tomatoes, capers, basil, salt, and pepper. Cook, stirring occasionally, until flavors combine, about 5 minutes. Season tilapia fillets with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add tilapia fillets; cook until flesh flakes easily with a fork, about 3 minutes per side. Transfer to a serving platter. Pour lemon juice into the skillet; swirl to pick up browned bits off the bottom of the skillet, 30 seconds to 1 minute. Pour over fillets. Spoon tomato mixture over fillets before serving.

Prep time: 15 mins
Cook time: 17 mins
Total time: 32 mins
Yields: 4 servings

Calories: 241.2
Fat: 7.1 g
Saturated fat: 1.1 g
Carbohydrates: 7.1 g
Sugars: 3 g
Dietary fiber: 1.7 g
Protein: 36.4 g
Cholesterol: 62.5 mg
Sodium: 467.6 mg
Garlic Lime Grilled Chicken


Ingredients:
boneless skinless chicken breasts, low sodium soy sauce, fresh lime juice, Worcestershire sauce, garlic cloves, dry mustard, fresh coarse ground black pepper

Directions:
Place chicken in large ziplock.
Mix together soy sauce, lime juice, Worcestershire sauce, garlic and mustard.  Reserve 1/4 cup marinade.  Pour remainder over chicken in bag.  Toss to coat well.  Marinate in refrigerator 30 minutes or up to 4 hours.  Drain chicken; discard leftover marinade.  Sprinkle chicken with pepper.
Grill chicken by cooking over medium-high heat 5 to 6 minutes per side or until done.
Grilled Gyro Burgers


Ingredients:
plain nonfat yogurt, cucumber, ground beef, red onion, lettuce leaves, tomatoes

Directions:
In a medium bowl, combine 1 container of plain yogurt with the envelope of ranch dressing mix. Remove half of the mixture to another bowl.
Into one of the bowls, add the remaining container of plain yogurt and diced cucumber; mix well. Cover and refrigerate.
Preheat grill and lightly oil grate.
Mix the ground beef and 1/4 cup onion into the remaining half of the yogurt mixture. Shape into 6 hamburger patties.
Grill patties on medium heat for 7 minutes each side, turning once.
Cut off 1/4 end of the pita pockets and fill with torn lettuce, grilled burger, creamy cucumber sauce and diced tomatoes.
On-The-Go Breakfast Sandwich


Ingredients:
English muffin, egg, bacon, milk, cheese

Directions:
Whisk together the eggs and milk in the bowl.
Add salt and pepper.
Pour into cooking item (Bowl or Egg Maker].
IF USING BOWL: Add 1 strip of bacon, torn into pieces. Microwave for 1 minute and 45 seconds.
IF USING EGG MAKER: Tear the bacon into pieces and throw into Maker. Microwave for the same 1 minute and 45 seconds.
While the egg is cooking, toast the English Muffin.
When the eggs are done, microwave the other 2 strips of bacon for about 15 seconds.
Put one strip of bacon onto one Muffin and the other onto the other muffin.
Take the egg and put it onto the bottom half of the English Muffin.
IF YOU WOULD LIKE: you could put a slice of cheese atop the egg.
Top off with the top half of the English Muffin.
I usually take a toothpick to hold it all together so, if you're doing that, do that.
Enjoy and begin to ponder what you can do with those $3 you just saved.
Hot Bandanas


Ingredients:
kalamata olives, beefsteak tomato, mozzarella cheese, parmesan cheese, garlic cloves, salt, pepper, dried basil, wine vinegar, olive oil, butter, fresh basil leaves

Directions:
Mix the olives, onion, tomatoes and cheeses in a large bowl. Set aside.
Blend the garlic, salt, pepper, basil, vinegar and oil into a dressing by placing in a covered jar and shaking. Pour it over the ingredients in the bowl, and toss gently. Set aside.
Prepare each roll by cutting a shallow plug hole 2-inches in diameter out of the top, then pulling out the soft inside. Make sure you leave some bread on the bottom. The pulled-out bread can be saved to make bread crumbs later.
Melt butter, add the fresh basil leaves and allow the basil flavors to infuse into the butter. Brush some of the basil butter into the bottom of each roll. Place about 2/3 cup of the filling into each roll, then replace the plug on the top. Use aluminum foil to wrap each sandwich individually. If not cooking right away, place in the refrigerator and remove about an hour before baking. Bake at 350 degrees F for 20 to 25 minutes.
Blueberry Frozen Yogurt


Ingredients:
fresh blueberries, orange, juice and rind of, maple syrup, plain low-fat yogurt

Directions:
Place the blueberries, orange rind and juice into a food processor or blender and process to a puree.  Strain through a sieve into a bowl or pitcher.
Stir the maple syrup and yogurt together in a large mixing bowl, then fold in fruit puree.
Churn the mixture in an ice cream machine, following the manufacturer's instructions, then freeze for 5-6 hours.  If you do not have an ice cream machine, transfer the mixture to a freezerproof container and freeze for 2 hours.
Remove from the freezer, turn out into a bowl, and beat until smooth.  Return to the freezer and freeze until firm.
CREOLE SHRIMP & ANDOUILLE SKEWERS


Ingredients:
unsalted butter, lemon juice, lemon zest, shrimp, red onions, bell peppers, andouille sausages, cherry tomatoes

Directions:
In a small bowl, combine creole seasoning, butter, lemon juice and lemon zest; stir well. Add shrimp to the mixture and gently toss to coat; set aside.
Skew a piece of onion followed by a piece of pepper and then a slice of Andouille sausage, whole cherry tomato and finally a shrimp, pierced twice. Repeat the same order and finishing it with a piece of red onion. Make 4 skewers.
Brush the skewers with the remaining creole seasoning mixture trying to cover all.
Oil the BBQ grates. Place the skewers on the bbq and grill at 450-500ºF for 5 minutes per side, turning once. Serve immediately.
Fruta Del Bosque


Ingredients:
triple sec, creme de cassis

Directions:
"Layer in the order listed, over a barspoon or speared cherry: first the Triple Sec, then the Cassis and finally a decent reposado tequila on top."