xiaoxl/recipe_data huggingface dataset:
Garlic Parmesan Potato Wedges
Category: side-dish
By Jack Grigsby III

These garlic Parmesan potato wedges are perfect as a side or a snack.

Ingredients:
3 large russet potatoes, scrubbed and cut into wedges
4 tablespoons olive oil
½ cup grated Parmesan cheese
2 teaspoons Italian seasoning
2 teaspoons garlic powder
1 teaspoon paprika
salt to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. Sprinkle potato wedges with Parmesan cheese and toss again. Mix Italian seasoning, garlic powder, paprika, and salt together in a small bowl. Sprinkle over the wedges and toss to coat. Arrange wedges skin-side down on a rimmed baking sheet. Bake in the preheated oven until fork-tender and golden, about 40 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 384.1
Fat: 16.8 g
Saturated fat: 3.7 g
Carbohydrates: 50.6 g
Sugars: 2.7 g
Dietary fiber: 6.8 g
Protein: 9.8 g
Cholesterol: 8.8 mg
Sodium: 209.2 mg
Roasted Green Beans and Shallots
Category: side-dish
By Autumnswirl

Wholesome roasted alternative to the classic green bean casserole.

Ingredients:
1 ½ pounds fresh green beans, trimmed
6  shallots, peeled and thinly sliced
5 large cloves garlic, thinly sliced
¼ cup sliced almonds
2 tablespoons olive oil, or more as needed
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Place green beans in a large bowl. Mix in shallots, garlic, and almonds. Drizzle olive oil over the top; sprinkle salt and pepper evenly on top. Toss until everything is evenly coated with oil. Spread in a single layer on the prepared baking sheet. Roast in the preheated oven until beans are slightly shriveled and shallots are lightly browned, 10 to 15 minutes.

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

Calories: 141.3
Fat: 6.7 g
Saturated fat: 0.8 g
Carbohydrates: 18.7 g
Sugars: 3.3 g
Dietary fiber: 4.7 g
Protein: 4.4 g
Sodium: 333.7 mg
Baked Pesto & Sun-Dried Tomato Appetizer


Ingredients:
cream cheese, pesto sauce, sun-dried tomatoes

Directions:
Preheat oven to 400°F.
Unroll crescent roll dough (I use Pillsbury]; separate into 4 rectangles.
Place 2 of the rectangles side by side, on a nonstick baking dish. Firmly press seams and perforations together to seal. Reserve remaining dough for decorative garnish.
Cut the block of cream cheese horizontally. Place one half on the pastry. Spread with 2 tsp basil pesto and 2 tsp of finely chopped and drained oil packed sun dried tomatoes. Place the other half of the cream cheese on top to form a sandwich.
Bring up sides of dough to encase the cream cheese completely and decorate with remainder of dough.
Bake for 20 minutes. Enjoy!
Salmon Korma Phyllo Rollups (Easy & Fast)


Ingredients:
phyllo pastry sheets, extra virgin olive oil

Directions:
Preheat oven to 400 degrees.
Divide sheets of phyllo pastry into two stacks of two sheets each on top of each other.
Brush each stack of phyllo with a bit of olive oil.
Place one salmon fillet on each of the phyllo sheets so that they about half a fillet's length away from the end of the pastry sheets.
Smear one tablespoon of korma paste onto the top of each salmon fillet.
Fold the end of the phyllo sheet that is nearest the salmon over to cover the fish and tuck the sides in and then roll up.
Put onto a lined baking tray and brush tops of rollups with remaining olive oil.
Bake for about 20 minutes or until the pastry is golden and crisped up.
Gingerbread Cake in a Mug


Ingredients:
flour, dark brown sugar, ground ginger, baking powder, baking soda, cinnamon, nutmeg, clove, molasses, egg, warm water

Directions:
In a small bowl, combine all dry ingredients.  Mix well and place in a sandwich-size ziplock bag and seal.  Place sealed bag in a mug.  Make sure the mug holds a volume of at least 1-1/2 cups.
Decorate mug and attach a gift tag with the following directions on how to prepare the cake.
The gift tag should read:  Gingerbread Cake.  Then list the ingredients under Gift Tag Directions above, followed by these instructions.
"Preheat oven to 350 degrees F.  In a small bowl, place Gingerbread Cake Mix from bag.  Add molasses, egg and warm water and blend until thoroughly mixed, about 1 minute.  Pour mixture into lightly greased mug.  Bake in oven for 20 minutes.  Enjoy!".
Shrimp & Mango Pizza


Ingredients:
shrimp, extra virgin olive oil, kosher salt, black pepper, semolina flour, mozzarella cheese, mango, red onion, red bell pepper, yellow bell pepper, red pepper flakes

Directions:
Preheat oven to 500 degrees.
Slice the shrimp in half, lengthwise.  Heat the oil in a small nonstick skillet over medium heat and add the shrimp. Cook until the shrimp turn pink and form a "c" shape, about 3 minutes.  Season with salt and pepper to suit your taste.
Roll out the dough on a lightly floured surface on a 10 inch round, or us a pre-packaged Boboli pizza crust.  Place the crust onto a parchment line baking sheet.  Spread the sauce onto the pizza, leaving the edges clean for a crust to form.
Put half of the cheese on top and spread the shrimp evenly over the pizza.  Then add the mango slices, red onion, red bell pepper, and yellow bell pepper evenly on the top.
Sprinkle the pizza with the red pepper flakes adn top with the remaining cheese.  Bake the pizza for 15 minutes or until the cheese is melted and slightly brown.
Serve immediately with more red pepper flakes sprinkled on top.
Brats With Whiskey Glazed Onions


Ingredients:
onions, butter, Bourbon, water, dried thyme, salt, pepper

Directions:
Melt butter.
Add onions to pan& cook on medium high flame until tender& slightly browned at edges, about 8 minutes.
Reserve.
Prick brats all over with a fork.
Brown in same skillet as onions.
Discard excess oil.
Return onions; cook 1 minute.
Add bourbon first, then water, thyme, S& P.
Cook partially covered until brats are done, 15- 20 minutes.
Bacon Wrapped Bananas
Category: meat-and-poultry
By charmed_1

Hawaiian-style appetizer great for parties. This recipe was given to me by my mother-in-law and is a huge hit with everyone!

Ingredients:
¼ cup soy sauce
1 tablespoon honey
4  ripe bananas, each cut into 5 chunks
10 slices bacon, halved crosswise
20  toothpicks

Directions:
Whisk soy sauce and honey together in a large bowl; add bananas and stir to coat bananas in marinade. Refrigerate for 30 minutes. Remove banana chunks and reserve marinade. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Wrap bananas with bacon and secure by threading a toothpick through the bacon. Dip wrapped bananas in reserved marinade and arrange on a baking sheet. Broil in the preheated oven until bacon is browned and crispy, 8 to 10 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 10 servings

Calories: 98.3
Fat: 4.1 g
Saturated fat: 1.4 g
Carbohydrates: 13 g
Sugars: 7.6 g
Dietary fiber: 1.3 g
Protein: 3.6 g
Cholesterol: 10 mg
Sodium: 554 mg
Piled High Lemon Meringue Pie


Ingredients:
plain flour, baking powder, butter, cold water, plain flour, cornflour, caster sugar, lemon juice, water, butter, caster sugar

Directions:
Brush a 23cm fluted flan tin with melted butter or oil.  Place flour, baking powder and butter in food processor.
Process for 30 seconds using the pulse action.  Add water and process a further 30 seconds or until the mixture comes together.
Turn onto a lightly floured surface and press together until smooth.  Roll out the pastry between 2 sheets of plastic wrap, to cover base and side of the tin.
Ease pastry into the tin and trim edges.  Cover with plastic wrap and refrigerate 20 minutes.
Preheat oven to moderate 180°C/350°F  Cut a sheet of greaseproof paper to cover pastry-lined tin.
Spread a layer of dried beans or rice evenly over the greaseproof paper.  Bake for 10 minutes, then remove from the oven and discard paper and beans.  Return the crust to the oven and bake for a further 10 minutes or until it is lightly golden.  Allow to cool completely.
To make filling:  Combine flour, cornflour and sugar in a medium pan.  Gradually stir in lemon juice and water and blend until smooth.  Stir over a low heat until mixture boils and thickens.
Remove from heat, stir in butter and egg yolks.  Return to low heat and stir until butter has melted.  Cover with plastic wrap and cool completely.  Place in prepared pastry.
To make topping:  Beat egg whites in a large, clean, dry mixing bowl with electric beaters until stiff peaks form.  Add sugar gradually, beating constantly until mixture is glossy and thick.
Preheat oven to moderately hot 210°C.
Spread the filling over the pastry base and then spoon the meringue on top of the filling, spreading it to the edges of the pie to seal.  Peak the meringue using a flat bladed knife.
Bake for 5 minutes or until meringue is lightly browned on top.
NOTE:  For best baking results make the pastry and the filling the day before and store separately.  The meringue only needs to cook for about 5 minutes - enough for it to brown lightly.  If left in the oven too long, the pie filling will warm and this makes the pie difficult to cut.
Belizean Rum Cake (Belize)


Ingredients:
vanilla instant pudding mix, eggs, rum, water, butter, brown sugar, pecans, rum, water, butter, sugar

Directions:
Put the cake mix, vanilla pudding, eggs, rum and water into a mixing bowl. Blend with an electric mixer for three minutes.
To make the topping, melt the butter and pour it into a bundt cake pan. Add the brown sugar and spread around with the back of a spoon until evenly distributed, then sprinkle the pecans over the top.
Pour the cake batter into the pan and bake for about 35 minutes in an oven preheated to 350 degrees.
About five or 10 minutes before the 35 minutes are up, put all the syrup ingredients into a small saucepan and bring just to a boil. Remove from heat.
When you take the cake from the oven, prick it all over with a skewer, then pour the rum syrup over it.
After the syrup has soaked for a few minutes, turn the cake over onto a plate until ready to serve.
Zucchini Raisin Muffins
Category: bread
By Jenifer Mastrud

Moist and sweet treat that everyone will love.

Ingredients:
¾ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon baking soda
¼ teaspoon baking powder
1  large egg
½ cup white sugar
¼ cup vegetable oil
1 cup grated zucchini
¼ cup raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners. Mix flour, salt, nutmeg, baking soda, and baking powder in a mixing bowl. Beat egg, sugar, and vegetable oil together in a large bowl. Fold zucchini and raisins into egg mixture until evenly mixed. Stir flour mixture into the wet mixture to make a batter. Divide batter into 12 muffin cups to about 2/3 full. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 118.4
Fat: 5 g
Saturated fat: 0.9 g
Carbohydrates: 17.4 g
Sugars: 10.6 g
Dietary fiber: 0.5 g
Protein: 1.5 g
Cholesterol: 13.6 mg
Sodium: 91.5 mg
Balsamic Strawberries and Ice Cream on Pound Cake


Ingredients:
strawberries, caster sugar, vanilla ice cream

Directions:
Place the strawberries into a frying pan, on a medium high heat, with the caster sugar. Heat for 1-2 minutes.
Add the balsamic vinegar and cook for a further two minutes.
Serve the balsamic strawberries piled on top of the toaste pound cake, and serve with ice cream, to your taste.
Spiced Citrus Tea Mix


Ingredients:
instant tea, cinnamon, ground cloves

Directions:
Place all ingredients in an airtight container or Ziploc bag and shake.
If a more uniform mixture is desired, run through blender or food processor in batches.
To serve, dissolve 2 tablespoons in 1 cup hot or cold water.  Attach serving instructions if giving as a gift.
Homemade Almond Milk
Category: everyday-cooking
By Steph S.

Almond milk is a delicious and healthier alternative to soy and cow milk. It's easy to make and very delicious. The longer you soak the almonds, the creamier the milk turns out.

Ingredients:
1 cup raw almonds
water to cover
3 cups water
1 tablespoon agave nectar, or more to taste
1 pinch sea salt

Directions:
Place almonds in a bowl and pour in enough water to cover; soak at least 12 hours. Drain water. Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water on high speed for 60 seconds. Pour mixture through cheesecloth or a nut bag into a bowl. Discard the pulp or save for another use. Clean the blender and return milk to blender; add agave nectar and salt. Blend milk until smooth.

Prep time: 15 mins
Total time: 12 hrs 15 mins
Yields: 14 oz

Calories: 440.4
Fat: 36 g
Saturated fat: 2.8 g
Carbohydrates: 22 g
Sugars: 10.9 g
Dietary fiber: 8.9 g
Protein: 15.1 g
Sodium: 177.2 mg
7-Layer Dip - Greek Style


Ingredients:
ground lamb, red onion, cucumber, tomatoes, kalamata olive, of fresh mint

Directions:
Spread hummus on platter.  I usually use a pretty garlicky kind, stir in some olive oil and lemon zest, a little cayenne.
Brown lamb - can use beef or turkey- in skillet with garlic and some oregano and marjoram.  Drain well.  I usually brown my meet, drain and rinse it with boiling water and then add some spices.  Layer meat on top of hummus.
Layer onion, cucumbers, tomatoes and tzaziki (greek yogurt dip].  The amounts I gave are approximate, use more or less to your preference.
Scatter olives and mint over top.  Serve with fresh-baked pita chips and watch it dissappear!
Rolled Broccoli Meatloaf


Ingredients:
lean ground beef, egg, broccoli florets, frozen broccoli, cheddar cheese

Directions:
Preheat oven to 350°F.
Cook, steam broccoli, crumble up and set aside to cool.
In a large mixing bowl combine ground beef, egg, soup mix and A1 sauce.
On a large flat surface (bread board etc.] place the foil.
Spread meatloaf mixture into a rectangle, about 1/2 inch thick.
You want it as thin as possible because you are going to roll it like a jelly roll sprinkle broccoli then cheese over surface of meat.
Roll up, starting at the small end of the loaf roll.
It helps to roll with the foil under, it kinda holds it together as you roll.
Pinch/close the small ends of the loaf.
Bake about 1 hour.
I like to pour more A1 over the top and right before pulling it out of the oven sprinkle a little more cheese on top.
Vanilla Bean Cheesecake Bars from Kaf


Ingredients:
graham cracker crumbs, confectioners' sugar, butter, salt, cinnamon, cream cheese, sugar, heavy cream, eggs, vanilla extract, lemon zest, lemon juice

Directions:
Preheat oven to 375°.
To Make Crust:
Stir together the crumbs, sugar, salt and melted butter.
Press into bottom and about 1/2" up sides of an 8"x8" square pan.
Freeze for 15 minutes if using a metal pan (not necessary if using ceramic or glass], then bake for 8-10 minutes, until set, the color won't change much.
Remove from oven and cool.
Reduce oven temperature to 325°.
To Make Batter:
Blend cream cheese and sugar together until smooth.
Add cream, eggs, vanilla, lemon zest and lemon juice, mix until combined.
Scrape sides and bottom of the bowl as you mix.
Spoon batter into cooled crust.
Bake bars for 30-40 minutes, until filling is set but still soft in the middle.
Remove from oven and cool at room temperature for 30 minutes.
Refrigerate until ready to serve.
Just before serving, top with fresh berries or whipped cream.
Lemon-Butter Shortbread Cookies
Category: desserts
By Cindy @ My Country Table

You will love the burst of fresh lemon flavor in these buttery, tender shortbread cookies. And if that's not enough to tempt your taste buds, they get dipped in a tart, lemony glaze. Lemony delicious! Cookies taste more lemony the next day.

Ingredients:
4 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
2 cups unsalted butter at room temperature
1 cup confectioners' sugar
2 tablespoons fresh lemon juice
6 tablespoons unsalted butter, melted
⅓ cup lemon juice, or more to taste
3 cups confectioners' sugar
lemons, zested

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Sift or whisk flour, salt, and baking powder together in a bowl. Place butter in a large mixing bowl and mix with a wooden spoon until very creamy. Add confectioners' sugar, lemon juice, and flour mixture; mix until well combined. Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into rounds using a round cookie cutter. Transfer cookies to ungreased baking sheets. Bake in the preheated oven until cookies are light brown on the bottom but still very light on top, about 10 minutes. Allow cookies to cool on the baking sheets for about 2 minutes before transferring to wire racks to cool completely. Whisk melted butter and lemon juice together in a small bowl. Add lemon zest and whisk again. Whisk in confectioners' sugar 1 cup at a time. Add more lemon juice if necessary for a thin consistency. Dip the top of each cookie in the glaze and transfer to a wire rack placed over waxed paper or parchment paper. Allow cookies to sit until glaze has set, about 2 hours. Store cookies in an airtight container between layers of waxed paper.

Prep time: 45 mins
Cook time: 10 mins
Total time: 2 hrs 55 mins
Yields: 24 cookies

Calories: 317
Fat: 18.4 g
Saturated fat: 11.6 g
Carbohydrates: 36.6 g
Sugars: 20 g
Dietary fiber: 0.6 g
Protein: 2.4 g
Cholesterol: 48.3 mg
Sodium: 61.8 mg
Angel Food Candy
Category: desserts
By Debbie

Sugar and dark corn syrup are cooked with vinegar and tempered with baking soda to make a crunchy candy that gets covered in a chocolate coating.

Ingredients:
1 cup white sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda
1 pound chocolate confectioners' coating

Directions:
Butter a 9x13 inch baking dish. In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. (Mixture will not fill pan.) Allow to cool completely. In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite-sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 1.5 pounds

Calories: 129.4
Fat: 6 g
Saturated fat: 3.4 g
Carbohydrates: 22.2 g
Sugars: 9.9 g
Dietary fiber: 0.5 g
Protein: 1.2 g
Sodium: 134.9 mg
Strawberry Orange Banana Smoothie
Category: drinks
By BRENDALEE2

Orange, banana, and strawberries make up this refreshing smoothie!

Ingredients:
¾ cup orange juice
1 cup fresh strawberries
1  ripe banana
ice cubes

Directions:
Blend the orange juice, strawberries, banana, and ice cubes in a blender until smooth and frothy.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 238.2
Fat: 1.2 g
Saturated fat: 0.2 g
Carbohydrates: 58.2 g
Sugars: 37.6 g
Dietary fiber: 6.5 g
Protein: 3.6 g
Sodium: 8.3 mg
Bellini Bar


Ingredients:
sugar, water, frozen blueberries, frozen cherries, frozen strawberries, frozen blackberries, frozen raspberries

Directions:
Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
In a clean blender, blend each fruit separately with sugar syrup to taste.  Rinse blender between fruit blends.
If desired, strain fruit puree through strainer if for smoother puree, although it is not necessary.
Pour 1/4 cup of pureed fruit into the bottom of champagne glass.  Top with sparkling wine or sparkling grape juice for a non-alcoholic version.
Chef Joey's Young Coconut Smoothie


Ingredients:
fresh coconut, non-dairy milk substitute, coconut milk, banana, cinnamon, vanilla, fresh strawberries

Directions:
Grind up the cacao nibs in a coffee mill until it resembles coco powder. Set aside.
Clean the berries and set aside.
With a hammer and pointed screw driver make three holes in the top of the  two young coconuts.  Drain the milk out into a large measuring cup through a sieve.
Cut the two young coconuts in half.  My hubby uses his table saw and it works very nicely for this.
Rinse the coconut insides to remove any of the outer shell that might have coated the coconut flesh.
Scrape out all the flesh, get every bit as it's so delicious.
Put the flesh and the coconut milk into a blender and process until well combined.
Put the coconut mixture through the sieve again to remove the little pieces of shell. Put the coconut mixture into a container and set aside.
Clean out the blender cup and lid and put the coconut milk/flesh mixture back into it. Add the one cup coconut milk or non-dairy milk, the banana, the ground cacao, vanilla, cinnamon and berries.
Process until smooth and creamy.
Drink ASAP!
Bon Appetit!
Kielbasa with Peppers and Potatoes
Category: everyday-cooking
By Jeff Maloney

Kielbasa cooked with red and yellow peppers and potatoes.

Ingredients:
1 tablespoon vegetable oil
1 (16 ounce) package smoked kielbasa sausage, diced
6 medium red potatoes, diced
1  red bell pepper, sliced
1  yellow bell pepper, sliced

Directions:
Heat the oil in a saucepan over medium heat. Place kielbasa and potatoes in the saucepan. Cover, and cook 25 minutes, stirring occasionally, until potatoes are tender. Mix red bell pepper and yellow bell pepper into the saucepan, and continue cooking 5 minutes, until peppers are just tender.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 403.6
Fat: 23.2 g
Saturated fat: 7.4 g
Carbohydrates: 36.1 g
Sugars: 3.4 g
Dietary fiber: 3.6 g
Protein: 13.3 g
Cholesterol: 49.9 mg
Sodium: 696.9 mg
Stuffed Rolled Chicken Breasts


Ingredients:
chicken breasts, plain flour, bell pepper, leek, tomatoes, olive oil, smoked bacon, milk, parmesan cheese

Directions:
Preheat the oven to 425f, gas mark 7.
Slice each chicken breast laterally, so you end up with 8 thin pieces approx 3 inches wide and 8 inches long, about 1/2 inch thick.
Dry each piece of chicken in the plain flour, and set aside.
Cut the mushrooms, pepper, leek and tomatoes into thin strips. Add half the olive oil and mix together until well coated. Divide this mix into 4.
Take 4 of the bacon rashers, and roll each one around one quarter of the mix ensuring you have tightly rolled parcels.
Then tightly roll a piece of chicken around each of the bacon rolls, followed by a 2nd rasher of bacon and then the 2nd chicken piece.
Brush with the milk, roll in the breadcrumbs and sprinkle over the parmesan.
Place on a baking tray and place in the oven for 20 minutes.
Serve with your favourite veggies!
Ooh so Good Oatmeal Raisin Cookies


Ingredients:
all-purpose flour, baking powder, baking soda, salt, butter, butter flavor shortening, sugar, brown sugar, eggs, vanilla, oats, raisins

Directions:
Preheat oven to 350°F.
Whisk flour, baking powder, baking soda, and salt. Set aside.
In a mixing bowl, cream butter, butter flavored shortening, sugar, and brown sugar. Add eggs and vanilla. Mix well.  Add flour mixture and mix until everything is just blended. Make sure not to overmix.
Add oats and raisins, stir w/ a wooden spoon.
Drop by rounded teaspoonfuls on ungreased cookie sheets, 2 inches apart.
Bake 10-13 minutes or until golden.
Remove from oven. Let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.