xiaoxl/recipe_data huggingface dataset:
Lobster Bacon Mac & Cheese


Ingredients:
unsalted butter, garlic clove, shallot, all-purpose flour, 2% low-fat milk, bay leaf, nutmeg, aged white cheddar cheese, parmigiano-reggiano cheese, panko breadcrumbs, smoked bacon, parmigiano-reggiano cheese, lobsters, smoked bacon, elbow macaroni

Directions:
SAUCE:  In a heavy-bottomed pot over medium heat, melt butter.  Add garlic and shallot to butter and cook for 1 minute.  Add flour and stir with a wooden spoon until a roux is formed.  Gently whisk in milk, 1 cup at a time, being sure to work out any lumps.
Add bay leaf and nutmeg and let slow simmer for 5 minutes on low heat.  Stir in cheeses and seasoning and continue cooking and stirring until cheese is completely melted and incorporated.
CRUMB TOPPING:  Place all crumb topping ingredients in a food processor and mix on low speed until bacon is fully incorprated.
NOODLES:  In a large pot of boiling water (not salted], cook noodles until al dente.  Strain noodles from water.
TO ASSEMBLE:  Add noodles into sauce with lobster and bacon.  Place in a casserole dish and top with crumb mixture.  Bake in a 350F oven until crumb topping is golden.  Remove from oven and serve.
Budget Bytes' Italian Wonderpot


Ingredients:
vegetable broth, olive oil, fettuccine, frozen chopped spinach, diced tomatoes, onion, garlic cloves, dried basil, dried oregano, red pepper flakes, cracked pepper, feta cheese

Directions:
Add four cups of vegetable broth to a large pot. Break the fettuccine in half to make stirring easier later, and then add it to the pot. Also add the canned tomatoes (undrained], olive oil, frozen spinach, onion (thinly sliced], garlic (thinly sliced], basil, oregano, red pepper, and some freshly cracked black pepper.
Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full, rolling boil over high heat then remove the lid and turn the heat down to medium.
Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time.
After the pasta is cooked, crumble the feta cheese over top and serve.
Snickerdoodles (Cinnamon Cookies)


Ingredients:
sugar, butter, egg, vanilla, flour, salt, baking soda, cream of tartar, sugar, cinnamon

Directions:
In a large mixing bowl beat togethor the 3/4c sugar, butter, egg, and vanilla.
In a small bowl stir togethor the flour, salt, baking soda, and cream of tartar.
Stir into the butter mixture until well mixed.
Cover and refrigerate the dough for several hours.
In a small bowl combine the 2T of sugar and the 2t of cinnamon.
Grease a cookie sheet with non-stick spray, shortening, etc.
Shape the cookie dough into 1-inch balls; roll each in the cinnamon-sugar mixture.
Place the cookies on the cookie sheet making sure they are 2-inches apart.
Bake for 8-10 minutes at 375 degrees.
Remove with a pancake turner or something else and place on a cooling rack.
Potato Chowder


Ingredients:
canola oil, carrots, celery, onion, garlic cloves, yukon gold potatoes, evaporated milk, dill, salt

Directions:
Heat oil on medium heat in a large pot.
Add next 4 ingredients. Cook, stirring occasionally, for 5 minutes, or until onions are tender.
Add potatoes and stock. Bring to a boil, cover and lower heat. Simmer 15 minutes, until potatoes are tender.
Add Milk and cook for an additional 5 minutes.
Puree half the soup.
Return to pot and combine well.
Stir in dill.
Add salt to taste.
Chocolate Ganache Tarts


Ingredients:
flour, walnuts, sugar, butter, bittersweet chocolate, heavy cream, walnut halves, of fresh mint

Directions:
Heat oven to 375 degrees., In bowl of food processor, pulse flour, walnuts and sugar for 1 minute., Add butter and pulse 10 times, or until mixture resembles wet sand., Press mixture into six 6-inch tart pans with removable bottoms., Bake 15 minutes, cool completely., For filling, place chocolate in bowl., In saucepot over medium-high heat, bring heavy cream to a boil., Pour over chopped chocolate., Let sit for 1 minute., Stir until completely smooth., Divide ganache mixture evenly among prepared tart pans., Garnish with walnut halves, whipped topping and fresh mint, if desired.
Chicken Burgers


Ingredients:
onion, eggs

Directions:
Combine first 4 ingredients (chicken - eggs] in a medium bowl and mix well. Season with salt and pepper.
Refrigerate until ready to use and then form into 6 patties.
Heat oil in a large skillet over medium high heat.
Add patties to pan and fry until brown, turning once.
Serve on hamburger buns with lettuce, mayo and tomatoes or as desired.
Portabella Mushroom Caviar


Ingredients:
extra virgin olive oil, green onions, portabella mushroom, garlic cloves, fresh thyme leave, fresh lemon juice, fresh ground black pepper

Directions:
In a large saucepan over medium heat, warm up 1 teaspoons of olive oil and saute the green onion for 2 minutes. Set aside.
Heat the remaining oil. Add mushrooms, garlic, and thyme; saute until tender. Don't overcrowd the pan, or mushrooms will be poached. Work in 2 batches.
Move the green onions and mushrooms to a food processor. Use the pulse button, and process until coarsely chopped(not mushy!]. Don't overprocess.
Return the mushrooms to the pan. Add lemon juice, vinegar, and pepper. Saute over medium high heat until the liquid has evaporated, 1-2 minutes.
Serve in a small crock as a spread for toast, pita crisps, veggies, lettuce, etc. Enjoy!
Microwave Mississippi Mud Brownies


Ingredients:
butter, margarine, sugar, eggs, flour, salt, vanilla, pecans, mini marshmallows, butter, margarine, milk, vanilla, powdered sugar

Directions:
Place butter in a 2 qt bowl; microwave on High 1 min or until butter melts.
Stir in sugar and eggs; set aside.
Combine flour, salt& cocoa; stir well.
Combine with egg mixture.
Stir in vanilla and pecans.
Spread batter in a glass 8" square dish sprayed with Pam.
Shield corners with triangles of aluminum foil, keeping foil smooth and close to dish.
Place dish atop a micro safe ceral bowl inverted in the oven.
Microwave at Medium 6- 7 mins, turning dish one half turn after 3 mins.
Remove shields; microwave on High 2-3 mins or until top is almost dry.
Remove from oven to cool Sprinkle marshmallows over brownies; cover with aluminum foil.
Let stand 2 mins.
Remove foil.
Spread with frosting; cool completely on rack and cut into squares.
Chocolate Frosting: Combine butter and milk and microwave on High 1 1/2- 2 mins.
or until butter melts.
Stir in cocoa and vanilla.
Gradually add powdered sugar, beating at medium with electric mixer until smooth.
Tomato Pasta


Ingredients:
tomatoes, pasta, cheddar cheese, mozzarella cheese, olive oil, fresh oregano, garlic powder, salt, pepper

Directions:
Put pasta in bowl and drizzle with olive oil., Slice tomatoes in bite size pieces and layer over pasta., Sprinkle salt, pepper, garlic powder, and fresh oregano on tomatoes., Break apart cheese slices into smaller pieces and layer over tomatoes., Microwave for one minute.
Melted Marshmallow Snowman for Hot Chocolate


Ingredients:
mini marshmallows, marshmallows

Directions:
Heat oven to 300 degrees.  Line and grease a cookie sheet.  Place 1/4 cup mini marshmallows in a small, single layer circle.  Please larger marshmallow on top in the middle.  Bake for 6-8 minutes.
Push orange M & M candy in the middle of the large marshmallow and put two chocolate chip eyes above the nose.
Let cool completely.
Add to the top of your favorite hot chocolate!
Walleye With Popcorn Cream Sauce With Potatoes and Spinach


Ingredients:
black peppercorns, shallots, bay leaves, onions, garlic, thyme, salt, canola oil, black pepper, salt, instant flour, canola oil, butter, cremini mushrooms, fingerling potatoes, spinach, fresh ground black pepper, lemon, fresh Italian parsley

Directions:
Special equipment: Chinois (China cap] or fine mesh strainer.
For the sauce:
Combine the cream, stock, peppercorns, shallots, bay leaves, onions, garlic, thyme and some salt in a sauce pot. Bring to a simmer and cook over low until the vegetables are soft, 1 hour. The cream will have reduced by about one-quarter.
Strain the cream mixture through a chinois, adjust the salt, and reserve warm for later use.
Pop the popcorn on the stovetop with the canola oil, or use a popcorn maker.
Fill a blender halfway with the cream mixture. Add the popcorn until the blender cup is full. Blend the mixture until smooth, adding popcorn until you reach the desired thickness. Strain the mixture through a chinois or fine mesh strainer. Repeat for the remaining cream and popcorn. Adjust the seasoning with salt and finely ground pepper. Reserve in a warm place until ready to use.
For the walleye:
Sprinkle the fillets on both sides with salt. Sprinkle one side of each fillet with the instant flour until just coated, shaking off any excess flour.
Heat the oil in a skillet until just smoking. Add the fish to the pan, floured-side down, and turn the heat to medium-high. Cook the fish three-quarters of the way through on that side, and then flip. Add the butter to pan and baste. Cook until just before the fish wants to flake apart when pushed.
Saute the mushrooms and potatoes in the same pan, adding more butter if necessary, until golden brown. Add the spinach and cook to wilt. Add 1/2 cup of the popcorn sauce and the parsley to the pan. Adjust the seasoning with salt, pepper and some lemon juice. Arrange the vegetables in 4 large bowls and spoon some more sauce over the vegetables. Top each bowl with the sauteed walleye, then garnish with the parsley and dust with the smoked paprika.
Lime Shrimp Kabobs


Ingredients:
limes, garlic cloves, black pepper, olive oil, fresh cilantro, cherry tomatoes, white button mushrooms, shrimp

Directions:
In a glass measuring cup, squeeze limes, yielding 1/4 cup of juice.
Add the garlic, pepper, olive oil, and cilantro, and stir.
Place the shrimp in a medium bowl, and pour the cilantro-lime marinade over the shrimp.
Let the shrimp marinate for 10 to 15 minutes in the refrigerator (do not let them marinate for more than 30 minutes as the acid of the juice will alter the texture of the shrimp].
While waiting, alternate cherry tomatoes, mushrooms, and shrimp on four skewers.
Grill the skewers over medium heat for 3 to 4 minutes on each side until the shrimp are just cooked through.
Turkey and cheese panini


Ingredients:
provolone cheese, turkey breast, avocado

Directions:
Preheat panini-maker till ready (machines differ].
Lay out two slices of the bread.
Spread the avocado on each slice.
Place one slice provolone on each.
Place turkey slices on top.
Place remaining two bread pieces on top.
Put the two sandwiches in panini-maker, press down and cook for three minutes.
Remove, slice in half and serve.
Lentil Walnut "no Meat" Loaf


Ingredients:
dry green lentils, vegetable broth, extra virgin olive oil, onion, celery ribs, salt, frozen hash brown potatoes, garlic cloves, poultry seasoning, black pepper, egg, whole wheat flour, nutritional yeast, walnuts, salt

Directions:
Method: Heat oven to 400 degrees.  Lightly grease 8-9 inch loaf pan with oil or cooking spray and set aside.
Bring vegetable broth to a boil and add lentils.  Cover and simmer over medium heat for 25-30 minutes until lentils are tender and most or all of the liquid is absorbed.  Drain any excess liquid and transfer to a large bowl to cool.  Note: It’ important to let them cool or they will be too mushy when mashed.
Meanwhile, heat 1 tbsp olive oil in a skillet and add onion and celery, saute over medium heat 3 minutes.  Add potatoes, garlic, poultry seasoning, and pepper and continue cooking 3-5 minutes, or until vegetables are tender.   Remove from heat.
With a potato masher, mash cooled lentils (not to the point of being pureed].  Add vegetable mixture and continue to mash to combine.  Next add the remaining ingredients and mix in - using your hands works best.
Transfer to loaf pan and press the mixture in, smoothing out the top so it’s even.
Bake for 25-30minutes or until top and edges look lightly browned.
Fresh Summer Fruit Salad
Category: salad
By CHMOORE

One day I decided to stir some rhubarb sauce into my fruit salad - and LOVED the result.  The rhubarb sauce keeps fruits from turning brown too.

Ingredients:
½ cup water
⅔ cup sugar
3 cups thinly sliced rhubarb
15  seedless grapes, halved
½  orange, sectioned
10  fresh strawberries, hulled and halved
1  apple, cored and diced
1  peach, sliced
1  plum, pitted and sliced
15  pitted Bing cherries
¼ cup fresh blueberries

Directions:
Bring water and sugar to a boil in a medium saucepan over medium heat.  Stir in the rhubarb, turn heat to low, cover, and simmer until rhubarb is soft, 10 to 15 minutes.  Mash and chill in the refrigerator, about one hour. To serve, mix the grapes, orange, strawberries, apple, peach, plum, cherries, and blueberries with 2/3 cup of the rhubarb sauce.  Stir gently, but thoroughly to coat.  Refrigerate for at least two hours to allow the flavors to blend.

Prep time: 30 mins
Cook time: 15 mins
Total time: 3 hrs 45 mins
Yields: 4 servings

Calories: 236.2
Fat: 0.8 g
Saturated fat: 0.2 g
Carbohydrates: 59.3 g
Sugars: 52.1 g
Dietary fiber: 4.8 g
Protein: 1.9 g
Sodium: 5.7 mg
Simple Sweet and Spicy Chicken Wraps
Category: world-cuisine
By Nuclear Rich

Honey and salsa come together to make an easy summer meal that will rock your taste buds!

Ingredients:
½ cup mayonnaise
¼ cup finely chopped seedless cucumber
1 tablespoon honey
½ teaspoon cayenne pepper
ground black pepper to taste
2 tablespoons olive oil
1 ½ pounds skinless, boneless chicken breast halves - cut into thin strips
1 cup thick and chunky salsa
1 tablespoon honey
½ teaspoon cayenne pepper
8 (10 inch) flour tortillas
1 (10 ounce) bag baby spinach leaves

Directions:
Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed. Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes. Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch. Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves. Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 8 wraps

Calories: 488.1
Fat: 22.6 g
Saturated fat: 4.2 g
Carbohydrates: 44.7 g
Sugars: 7 g
Dietary fiber: 3.6 g
Protein: 26.6 g
Cholesterol: 57.1 mg
Sodium: 791.1 mg
Maple Pecan Bread


Ingredients:
all-purpose flour, granulated sugar, half-and-half, baking powder, salt, egg, pecans, confectioners' sugar, half-and-half, milk

Directions:
Preheat oven to 350°F
Grease bottom or parchment paper line an 8 x 4-inch or a 9 x 5-inch loaf pan, or 2 (6 x 3-inch] small loaf pans.
With a wooden spoon, mix together all ingredients (except pecans and Maple Glaze] in a large bowl; stir until combined.
Stir in 1/2 cup pecans. Pour into prepared loaf pan(s].
Bake larger size loaves in preheated oven for 55 to 65 minutes, or if making smaller size loaves, bake loaves for 35-40 minutes, or until toothpick inserted in center comes out clean.
Cool loaf(s] for 10 minutes in pan(s].
Remove loaf(s] from pan, and cool on wire rack.
Cool completely, about 2 hours.
Instructions for Maple Glaze: Mix all ingredients until smooth and thin enough to drizzle over loaf(s].
Drizzle top(s] with Maple Glaze. Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days.
Grilled Mediterranean Cornish Game Hens


Ingredients:
ground cumin, turmeric, garlic powder, salt, sugar, ground cinnamon, cayenne pepper, lemon wedge

Directions:
Mix spices in a small bowl.
Rub all over hens and grill immediately, or cover airtight and refrigerate up to 24 hours.
Heat barbecue grill.
Place hens, skin side down, 4 to 6 inches above heat source.
Grill 20 to 30 minutes, turning once, until meat is opaque near the bone and juices run clear when thigh is pierced.
Serve with lemon wedges.
Enjoy!
Creole Crab Mini Cupcakes


Ingredients:
salted butter, onion, cornmeal, all-purpose flour, sugar, baking powder, egg, sour cream, cream cheese, milk, lemon juice

Directions:
To make cupcakes:  Heat oven to 350, spray nonstick mini-muffin tins with cooking spray or lightly oil them.
Muffin cups shoud be 1 34 to 2 inches in diameter.  Set aside.
In large saute pan or skillet over medium heat, melt the butter and saute the onion, celery and bell pepper for about 3-4 minutes, until just starting to get tender.  Let cool.
Meanwhile, in small bowl, whisk together cornmeal, flour sugar baking powder and Old Bay seasoning.
In a large bowl, whisk together egg, milk and sour cream.
When the sweated vegatables are cool, add cornmeal mixture to the egg mixture; mix lightly.
Stir in vegatables and all melted butter from the pan, do not overmix.
Fold in crabmeat just until evenly distributed.
Spoon heaping tablespoon batter into each muffin cup.
You should fill 20 cups.
Bake cupcakes for 12-14 minutes, until a toothpick inserted in centers comes out clean (rotate the pans after the first 7-8 minutees of baking].
Let the cupcakes cool in the pan for about 5 minutes, then carefully remove them from pan and let cool briefly on wire rack before frosting.
Refrigeration is imperative, as the crab will go bad if left at room temp for an extended period of time.
Bring to room temp or warm for a minute or so in oven before frosting.
To make frosting:
In small bowl mash cream cheese with a fork, then whisk in milk and lemon juice until smooth and creamy.
Top each cupcake with 1 teaspoon of frosting, then sprinkle with about 1/4 teaspoon chives for garnish.
Onion Bagels


Ingredients:
warm water, active dry yeast, sugar, salt, flour, cornmeal, water

Directions:
Combine warm water, yeast and 3 tablespoons sugar. Let stand 5 minutes or until foamy. Stir in salt and onion.
Gradually mix in 4 cups of flour, beat on medium speed for 5 minutes. Add enough of remaining flour to make a stiff dough. Turn onto floured board and knead until smooth and no longre sticky (about 15 minutes], or knead in heavy-duty mixer for 2 minutes, adding more flour as needed.
Place in greased bowl, turning to coat all sides. Cover; let rise until doubled in size (about 40 minutes].
Knead dough lightly and divide into 12 equal pieces. To shape, knead each piece, forming it into a smooth ballHolding ball with both hands,poke your thumbs through the center. With one thumb in hole, work around the perimiter, shaping like a doughnut 3-3 1/2 inches across.
Place shaped bagel on lightly floured board, cover lightly and let stand in a warm place for 20 minutes.
Bring 3 quarts of water and remaining 1 tablespoon of sugar to boiling in a large kettle (like a dutch oven]. Adjust heat to keep it gently boiling.
Lightly grease a baking sheet and sprinle with cornmeal. Heat oven to 400 degrees.
Gently lift one bagel at a time and drop into water, boiling 4-5 at a time (depending on the size of your pot]. Boil for 5 minutes, turning often.
Lift out with a slotted spoon, drain breifly on a towel and then place on prepared baking sheet. Repeat until all bagels are boiled.
Combine egg yolk with 1 tablespoon water and brush on top of bagels.
Bake for 35-40 minutes, or until well browned and crusty. Cool on rack.
**I like to have smaller bagels, so I divide my dough into 16 pieces and bake for 30-35 minutes.
BLT Salad
Category: salad
By D. L. Mooney

This recipe is reminiscent of the classic BLT or bacon, lettuce, and tomato sandwich. It's a great summertime salad!

Ingredients:
1 pound bacon
¾ cup mayonnaise
¼ cup milk
1 teaspoon garlic powder
⅛ teaspoon ground black pepper
salt to taste
1 head romaine lettuce - rinsed, dried and shredded
2 large tomatoes, chopped
2 cups seasoned croutons

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside. In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt. Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 421
Fat: 35.1 g
Saturated fat: 7.5 g
Carbohydrates: 14.8 g
Sugars: 3.7 g
Dietary fiber: 2.6 g
Protein: 12.5 g
Cholesterol: 39.5 mg
Sodium: 906.7 mg
Pastel De Jaiba (Chilean Blue Crab Pie)


Ingredients:
heavy cream, butter, gouda cheese, parmesan cheese, onions, salt, fresh ground pepper, chives

Directions:
Soak the bread in the cream. While bread is soaking, heat the oil in a large skillet over medium-high heat. When oil is hot but not smoking, saute the chopped onions until they turn golden, stirring regularly to avoid burning (about 8 minutes].
Add crab meat, butter and soaked bread along with any additional cream to the pan and reduce the heat to low. Stir almost constantly, until sauce thickens (approximately 5 minutes]. Add the Gouda cheese and cook for about 10 more minutes, or until cheese is fully melted and incorporated.  Season to taste with salt and pepper.
For serving, this may be scooped back into the (cleaned] crab shells, or you can scoop it into four individual oven-safe ramekins. Sprinkle the Parmesan evenly over each serving, then broil until cheese melts and turns golden brown. Sprinkle the top of each serving with a pinch of chopped chives and serve.
X-Rated  Nectar Martini


Ingredients:
vodka, passion fruit nectar

Directions:
Mix in a shaker with plenty of ice, strain into a martini glass --  and enjoy!
If you want to get creative, try using other nectars too (mmm like mango].