xiaoxl/recipe_data huggingface dataset:
Seaside Pasta with Vegetables
Category: trusted-brands-recipes-and-tips
By Publix Aprons

When you combine feta and lemon with a salmon pasta, is there anything better? Add a healthy dose of broccoli, grape tomatoes  and an easy-to-follow recipe, and you've reached perfection.

Ingredients:
8 ounces bow tie pasta
1 tablespoon olive oil
2 (6 ounce) fillets fresh salmon
½ teaspoon kosher salt
4 cloves garlic, finely chopped
1 pint grape tomatoes
2 cups broccoli florets, cut into bite-size pieces
½ cup chicken broth
1  lemon, zested and juiced
½ cup crumbled reduced-fat feta cheese
2 tablespoons coarsely chopped fresh dill
¼ teaspoon red pepper flakes

Directions:
Prepare pasta following package instructions. Preheat large saute pan on medium-high 2-3 minutes. Place oil in pan. Season salmon with salt; cook 1-2 minutes on each side or until browned. Add garlic, tomatoes, broccoli, and broth; cook and stir 3-4 minutes or until salmon separates easily with a fork. Cut salmon into small bite-size pieces. Add pasta, lemon juice and zest, feta, dill, and red pepper flakes; toss to combine. Serve.

Total time: 25 mins
Yields: 4 servings

Calories: 483.7
Fat: 17.7 g
Saturated fat: 4.9 g
Carbohydrates: 52.6 g
Sugars: 2.8 g
Dietary fiber: 5.3 g
Protein: 33.4 g
Cholesterol: 61.3 mg
Sodium: 847.4 mg
Quick Garlic Parmesan Bread


Ingredients:
butter, garlic, parmesan cheese

Directions:
Preheat broiler., Cut bread in half lengthwise., Mix remaining ingredients well., Spread evenly on each side of the bread., Place on baking sheet., Broil 4-5 inches from heat until golden brown.
Versatile Brown Rice Salad


Ingredients:
brown rice, wild rice, barley, brown lentils, water, salt, broccoli, artichoke hearts, zucchini, carrot, green onions, fresh parsley, navel oranges, apples, valencia oranges, apple cider vinegar, extra virgin olive oil, ground cardamom, salt, Dijon mustard, fresh ground black pepper, sunflower seeds

Directions:
I like to cook the grains in a rice cooker; just dump them in with the water and salt.
They can all be cooked together as they cook in about the same length of time.
If you don't use a rice cooker, put them in a large heavy-bottomed pot with the water and a pinch of salt, bring to a boil, then reduce the heat to the lowest setting and let steam until tender, about 30 to 45 minutes.
Let cool.
This can be done a day ahead.
Prepare the vegetables and fruit.
I like to cut the broccoli florets quite small, then peel the broccoli stem and grate it along with the carrot and zucchini.
The broccoli can be briefly blanched, or not; as you like.
Mix the dressing ingredients.
Mix the vegetables and fruit into the cooled rice mixture, and then mix in the dressing.
Toast the pumpkin seeds in a heavy un-oiled skillet over medium heat, stirring often.
They will'pop' and brown.
When about three/quarters of them seem done, add the sunflower seeds.
Stir well; when they too are nicely browned turn out the seeds onto a plate to cool.
I like to pass these separately to sprinkle over the top so they will not get soggy if there is leftover salad.
Flax Granola


Ingredients:
flax seed, water, cinnamon, nutmeg, clove, raisins, walnuts, dried cranberries, vanilla extract

Directions:
1. Combine the flaxseeds with water seasoned with cinnamon and the other spices as desired. Refrigerate overnight. Spread in a thin layer on a baking sheet and bake at 275° F for 50 minutes to an hour, turning several times to dry out.
2. Optional: during the last 10 minutes you may add raisins, nuts, and other dried fruits of your choosing.
Egyptian Green Beans in Tomato Sauce


Ingredients:
fresh green beans, olive oil, onion, garlic cloves, tomato sauce, cumin, paprika, cayenne pepper, oregano, sugar, salt, pepper, parsley

Directions:
In 3 qt saucepan, saute onion in olive oil until tender, about 5 minutes, over medium heat.
Add minced garlic, stir & cook 30 seconds.
Add green beans, turn heat to high and stir quickly for about 1 minute.
Add tomato sauce and enough water to almost cover beans.
Add parsley, cumin, sugar, salt and pepper.
Cover pot and simmer on medium heat for about 25 minutes.
If it seems too watery, cook uncovered for 10 minutes. There should be about 1/3 to 1/2 the amount of liquid you started with.
Ameraussie's Gluten Free Oatmeal Pancakes


Ingredients:
old fashioned oats, skim milk, eggs, flour, vanilla extract, ground cinnamon, ground ginger, baking powder, salt

Directions:
Prepare ahead, combine in one bowl the oats, yogurt and milk. Cover and let soak overnight (about 8 hours], in the fridge.
When you are ready to cook: whisk into the oat mixture the eggs, flour, agave nectar, vanilla, cinnamon, ginger, baking powder and salt. Mix well.
If the mix is too runny, add more flour 1/4 cup at a time.  If the mix is too dry, add more milk, about 1/4 cup. (I've never needed to add more milk.].
Heat griddle or skillet and lightly coat with canola oil (or your favorite cooking spray]. Low to medium heat.
Using a ladle or cup, spoon about 1/4 cup of batter onto griddle in a 4 - 5 inch circle. Let cook until bubbles appear and outer edges start to look dry (about 3-4 minutes]. Flip the pancake with a turner and cook the other side for about 1 - 2 minutes. If it's nearly done, the top of the pancake will spring back when you gently press a spot (just like a cake in the oven does].
Serve plain, buttered or with your favorite toppings.
Prep and cooking time do not reflect soaking the oats. Cooking time is per pancake. Cooking one at a time obviously takes a lot more time than cooking multiples.
The Ultimate Barbecued Ribs


Ingredients:
extra virgin olive oil, bacon, fresh thyme, onion, garlic cloves, ketchup, Dijon mustard, dry mustard, brown sugar, molasses, white wine vinegar, ground cumin, ground paprika

Directions:
Special equipment: Kitchen twine.
Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.
Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.
Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat.
When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.
Crockery Cooker Pot Roast


Ingredients:
eye of round roast, beef round rump roast, potatoes, mushroom stems and pieces, dried tarragon, basil, salt

Directions:
Trim fat from meat.
Spray an unheated large skillet with nonstick cooking spray.
Add meat and brown on all sides.
Place unpeeled potatoes, mushrooms, frozen carrots, and tarragon or basil in a 3-1/2- to 4-quart electric crockery cooker.
Place browned meat on top of vegetables.
Sprinkle with salt.
Pour condensed soup over meat.
Cover and cook on low-heat setting for 10 to 12 hours.
To serve, transfer meat and vegetables to a serving platter.
Serve the sauce over meat and vegetables.
White Velvet Cutout Cookies


Ingredients:
butter, cream cheese, granulated sugar, vanilla extract, all-purpose flour

Directions:
In a mixing bowl, cream butter and cream cheese until light and fluffy.
Add sugar, egg yolks and vanilla: mix well.
Gradually add flour.
Cover and chill 2 hours or until firm.
Preheat oven to 350°F.
Roll out on a lightly floured surface to 1/4-inch thickness.
Cut into 3-inch shapes.
Place 1 inch apart on greased baking sheets.
Bake for 10-12 minutes or until set (not brown at all].
Cool for 5 minutes; remove to wire racks to continue cooling.
Frost after completely cool with White Velvet Buttercream Cookie Frosting (see Recipe #48001].
Mrs. Jenkins' Crunchy Ham Slice


Ingredients:
ham steak, crunchy peanut butter, brown sugar, dry mustard, vinegar

Directions:
Preheat oven to 375F.
Place ham steak in a shallow baking dish or pan, then spread the peanut butter evenly over the meat.
Mix remaining 3 ingredients together until well blended, then spread over peanut butter.
Bake in preheated oven for 25 minutes.
Angel Kiss


Ingredients:
Creme de Cacao, brandy, heavy cream

Directions:
Pour the ingredients in the order listed over the back of a spoon.
This will "float" the liqueurs on top of each other to create a beautiful layered effect.
Pour all ingredients into a pony or.
pousse café glass.
*Here's a tip: use a new, clean spoon for.
each ingredient and don't allow the spoon.
to touch the liquid in the glass. And.
pour very, very slowly for the best results.
Yes, this makes it a bit more time consuming, but think of the show you are putting on for your guests. It's a bit of magic and they will appreciate the thoughtfulness.
Replenishing Green Juice (For Your Juicer)


Ingredients:
apples, cucumber, ginger

Directions:
1. Juice apples, cucumber and ginger.
2. Pour into glass(es] and enjoy!
(Don't Eat The) Yellow Snowman Cookies


Ingredients:
eggs, flaked coconut

Directions:
Heat oven to 350°F.
In large bowl, combine cake mix, oil and eggs; beat until well mixed.
Place coconut in shallow bowl.
For each cookie, use a cookie dough scoop to shape a 1-1/2-inch ball for the body, and a melon baller to shape a 1/2-inch ball for the head.
Roll each ball in coconut; place on ungreased cookie sheet with smaller ball touching larger ball.
Place cookies 1-1/2-inches apart.
Bake at 350° for 10-12 minutes or until coconut just begins to brown.
Immediately press eyes into head and buttons down the front of the snowman's body for each cookie.
Remove from cookie sheet to cool, taking care not to let the head separate from the body!
Chef John's Penne with Vodka Sauce
Category: side-dish
By Chef John

This is the incredibly easy and always popular vodka sauce. There are certain flavors in tomatoes that are only brought out if you introduce alcohol into the sauce.

Ingredients:
4 ounces pancetta bacon, diced
1  small sprig fresh rosemary
1 tablespoon olive oil
½ cup vodka
½ cup heavy whipping cream
freshly ground black pepper to taste
3 cups prepared marinara sauce
¾ cup water
1 (14.5 ounce) package multigrain penne pasta (such as Barilla®)
½ cup freshly grated Parmesan cheese

Directions:
Cook and stir bacon and rosemary sprig with olive oil in a large, deep skillet over medium heat until bacon renders its fat but is not crisp, about 5 minutes. Pour vodka into the skillet, standing back to avoid any flare-ups. Raise heat to high and continue to cook until the vodka reduces to about 2 tablespoons. Pour heavy cream into skillet, stir briefly, and add black pepper; bring sauce to a boil. Reduce heat to medium; cook and stir until sauce has slightly reduced, 3 to 4 minutes. Mix marinara sauce and water into cream mixture and bring to a simmer. Lower heat and simmer sauce 20 to 25 minutes to blend flavors. Fill a large pot with salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta, stirring occasionally, until cooked through but still chewy, about 10 minutes; drain and return to pot. Pour sauce over penne and stir to combine. Turn off heat, cover pot with a lid, and let stand 5 minutes for pasta to absorb sauce. Serve sprinkled with Parmesan cheese.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 601.9
Fat: 25.1 g
Saturated fat: 9.7 g
Carbohydrates: 68.4 g
Sugars: 11.1 g
Dietary fiber: 10.6 g
Protein: 15.9 g
Cholesterol: 48.2 mg
Sodium: 790.9 mg
Pollis House Dressing


Ingredients:
cashews, water, honey, fresh lemon juice, white vinegar, light soy sauce, garlic

Directions:
Mix all ingredients in blender until very smooth., Store in jar in refrigerator., Enjoy!
Macaroni Salad by Ida Mae


Ingredients:
small shell pasta, cheddar cheese, celery, bacon, peas, green pepper, Miracle Whip, mayonnaise

Directions:
Cook macaroni according to package directions. Drain and cool.
Add remaining ingredients. Refrigerate a few hours to blend flavors.
NOTE: Taste salad after a few hours. May need to salt, pepper, add more mayonnaise, etc.
VARIATIONS:.
I have altered this recipe a variety of ways, depending on what I have in the house.
~~ Ham instead of bacon.
~~ 1/2 to 3/4 bag of frozen peas instead of can of peas (pour on hot macaroni in colander---the macaroni cools, the peas thaw]. Then add remaining ingredients.
~~ Add mustard, honey mustard, parsley flakes, dried onion, etc. to mayonnaise mixture.
Amaretti Cookies


Ingredients:
almond paste, sugar, sugar

Directions:
Preheat oven to 375 degrees F.
Line two baking sheets with parchment paper.
Break the almond paste into small pieces and place in bowl of electric mixer along with the sugar.
Mix on low speed until very fine.
Add the egg whites in three additions, mix well after each addition.
Continue mixing the dough until very smooth, about 3 to 4 minutes.
Place a tablespoon of dough on the cookie sheet (space them 1 inch apart].
Lightly press the top of each cookie to smooth out the surface.
Sprinkle a little sugar on top of each cookie.
Bake for 15 minutes, or until the cookies have risen, are a deep golden color and have tiny cracks.
Remove from the oven.
When cool gently peel cookies from parchment.
Note:  If they stick to the parchment, turn the paper over, take a damp paper towel and gently wipe the bottom of the parchment paper to loosen the cookie.
Brown Cow Milk Shake


Ingredients:
chocolate ice cream, milk

Directions:
Add all the ingredients to a blender; blend for 1 to 1 1/2 minutes or until the mixture is smooth and thick.
For a thinner shake, add 1/2 cup milk.
Authentic Japanese Gyoza


Ingredients:
wonton wrappers, ground pork, cabbage, green onions, garlic clove, soy sauce, sake, salt, pepper

Directions:
Shred cabbage and cut nira (green onions] fine.
Combine cabbage, nira, pork, ground fresh ginger root, garlic and seasonings.  Mix well by hand.
Put 1 tablespoons of mixture on a gyoza wrapper.  Wet the edge of wrapper with water using your finger.  Pinch edges firmly and crip togther to seal.
Grease skillet with vegetable oil, arrange gyoza in a single layer in the pan.  Cook well over low heat.
When bottom of goyza become slightly brown, add 1/4 cup of water.
Cover, cook for a couple minutes.
Serve with your favorite gyoza sauce.
Deep Fried Snickers


Ingredients:
character(0]

Directions:
Push popcicle sticks into Snickers bar from the bottom about half way up.
Freeze Snickers until frozen solid.
For the funnel cake batter, you can either buy the mix at the store or make your own batter (there are several one's on recipezaar].
Dip frozen Snickers into the batter.
Fry in hot oil until golden brown (just a few minutes].
Remove from oil and drain.
Top with powdered sugar or caramel sauce if desired.
Air Fryer Polenta Fries
Category: side-dish
By Soup Loving Nicole

These polenta fries made in the air fryer are simple, crunchy, delicious, and addictive. My first batch was an experiment and they were so good that I ran out and bought another tube. Serve with ketchup or your favorite dipping sauce.

Ingredients:
1 (16 ounce) package prepared polenta
nonstick olive oil cooking spray
salt and ground black pepper to taste

Directions:
Preheat an air fryer to 350 degrees F (175 degrees C). Slice polenta into long, thin slices resembling french fries. Spray the bottom of the basket with cooking spray. Place 1/2 of the polenta fries in the basket and lightly mist the tops with cooking spray. Season with salt and pepper. Cook in the preheated air fryer for 10 minutes. Flip the fries with a spatula and cook until crispy, about 5 minutes longer. Transfer fries to a paper towel-lined plate. Repeat with remaining half of fries.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 80
Fat: 0.1 g
Carbohydrates: 17 g
Sugars: 1.1 g
Dietary fiber: 1.1 g
Protein: 2.3 g
Sodium: 390.6 mg
Dees Hot Dog and Scrambled Eggs


Ingredients:
butter, shallot, eggs, pepper, cheese

Directions:
Melt butter., Fry shallot and hot dog coins until lightly browned., Add pepper., Pour in eggs that have been scrambled., If you want cheese in it, add it here., Stir until cooked.
Chicken With Grapes, Lemon and Cream


Ingredients:
butter, chicken breast, lemon, fresh rosemary, half-and-half cream, green grapes

Directions:
Heat the butter and oil in a large frying pan, add the chicken and cook quickly until lightly browned on both sides.
Reduce the heat and add the stock, lemon rind and juice and rosemary. Season to taste, cover and simmer gently for about 10 minutes, until the chicken is tender.
Remove the chicken from the pan, cover and keep warm. Boil the cooking juices to reduce a little. Add the chicken, cream and grapes and heat through gently, then adjust seasoning.
Serve with noodles or boiled rice.
Lemon-Lime Ricotta Pound Cake
Category: uncategorized
By Kim

A rich, dense, buttery pound cake, with hints of citrus, gets a flavor and texture boost from the addition of ricotta cheese. Pairing the cake with a bright, fresh, lemon-lime icing makes for a wonderful, and beautiful, dessert.

Ingredients:
3 ⅛ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cardamom
¼ teaspoon ground ginger
2 cups whole-milk ricotta cheese, at room temperature
2 cups white sugar
1 cup unsalted butter, softened
6 large eggs, at room temperature
2 tablespoons lemon zest
2 tablespoons lemon juice
2 tablespoons grated lime zest
1 ½ tablespoons lime juice
1 cup powdered sugar
4 tablespoons heavy cream
1 pinch salt
2 teaspoons lemon juice
1 teaspoon lemon zest
2 teaspoons lime juice
1 teaspoon grated lime zest

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®). Sift flour, baking soda, salt, cardamom, and ginger together in a large bowl. Set aside. Beat ricotta, sugar, and butter together in a separate large bowl on medium-high speed until mixture is very light, 7 to 9 minutes. Mixture will look almost grainy and curdled--that is normal. Add eggs, 1 at a time, mixing well after each addition. Beat mixture on high speed for another 3 to 4 minutes. Mix in lemon zest and juice and lime zest and juice, until thoroughly incorporated. Add dry ingredients in three separate additions, mixing until only just combined after each addition. Pour batter evenly into prepared pan and smooth the top. Tap pan on the counter a few times to remove any air bubbles. Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Cool cake in the pan for 15 minutes before gently running a knife around the edges and center of the pan to loosen. Invert cake onto a wire rack to cool completely. To make the icing: whisk together powdered sugar, heavy cream, and salt until completely smooth. Add in lemon and lime zests and juices and mix until thoroughly combined. Pour icing over the cooled cake.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 30 mins
Yields: 1 10-inch Bundt(R) cake

Calories: 532.1
Fat: 23 g
Saturated fat: 13.6 g
Carbohydrates: 71.8 g
Sugars: 44.2 g
Dietary fiber: 1.2 g
Protein: 11.2 g
Cholesterol: 152.2 mg
Sodium: 249.7 mg
Poppy Seed Chicken & Ritz Casserole


Ingredients:
boneless chicken breast halves, green onions, sour cream, sherry wine, garlic powder, salt, pepper, poppy seed, butter

Directions:
In large pot, place chicken breast. Cover with water until covered by 2 inches. Bring to a boil, and simmer low for 20minutes. Drain and cool.
When chicken is cool, shred or cut chicken into small pieces.
In a bowl combine green onions, soup, sour cream, sherry, garlic powder, salt and pepper. Stir well.
In another bowl combine crushed crackers, poppy seeds and butter. Mix well.
In a greased casserole dish, lay chicken in bottom layer.  Next pour soup mixture over top as next layer. Top casserole with cracker mixture.
Bake in preheated 350°F oven for 30 minutes.
(For do ahead, assemble with all but cracker mixture. Top with cracker mixture before baking. May be made 24 hours in advance and refrigerated. Bring to room temp before baking].
Pasta E Ceci - Pasta With Chickpeas


Ingredients:
onion, celery rib, garlic clove, extra virgin olive oil, fresh rosemary, chickpeas, sea salt, fresh ground black pepper, apple cider vinegar, fresh basil, fresh parsley

Directions:
Add onion, celery, garlic, and rosemary in pan with olive oil and cook over gentle heat for 15-20 minutes, until the vegetables are very soft. Be careful not to caramelize them!
Drain chickpeas in cold water and add them to pan, then cover with chicken stock. Cook over gentle heat for 30 minutes.
Remove half the chickpeas and reserve in a bowl.
Use an immersion blender to puree the remaining soup (or jush mash the chick peas up really well with a potato masher for a more rustic presentation].
Return reserved chickpeas to pan, and add pasta. Cook gently until the chickpeas are tender and the pasta is cooked.
If the soup is a little too thick, add small amounts of hot water until it's the consistency you like.
Season with salt, pepper, vinegar, and fresh herbs. Serve with a good loaf of bread!
Feel free to exchange the type of stock - this is equally good with beef or chicken instead of vegetable!
Algerian Chicken & Chickpea Soup ( Chorba / Shorba)


Ingredients:
olive oil, chicken drumsticks, onion, garlic cloves, ras el hanout spice mix, ginger, turmeric, cinnamon, sweet paprika, water, canned chick-peas, canned tomatoes, preserved lemon, fresh cilantro

Directions:
Place oil in a large pan, add the chicken & fry to seal all over. Add the spices & fry for a minute more.
Add all the other ingredients except the coriander / cilantro, chickpeas & the lemon juice. Bring to the boil then reduce heat, cover & simmer 1 hour.
Add the chickpeas to the pan. Take the chicken from the pan & remove all the meat from the bones, shred & put back into the pan.  Simmer for a further  20 minutes.
If the soup is the consistency you like, you can add the coriander / cilantro & lemon juice now. Simmer for 1 minute, re-season if desired & then serve.
If you feel the soup needs to be a little thicker, you can either reduce it down by cooking further or thicken with plain flour.
Basil Chicken over Angel Hair
Category: meat-and-poultry
By Wendy Mercadante

A tasty chicken and pasta dish.

Ingredients:
1 (8 ounce) package angel hair pasta
2 teaspoons olive oil
½ cup finely chopped onion
1 clove garlic, chopped
2 ½ cups chopped tomatoes
2 cups boneless chicken breast halves, cooked and cubed
¼ cup chopped fresh basil
½ teaspoon salt
⅛ teaspoon hot pepper sauce
¼ cup Parmesan cheese

Directions:
In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside. In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.

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

Calories: 361.5
Fat: 10.8 g
Saturated fat: 2.7 g
Carbohydrates: 37.8 g
Sugars: 4.9 g
Dietary fiber: 3.7 g
Protein: 28.4 g
Cholesterol: 56.9 mg
Sodium: 536.2 mg