xiaoxl/recipe_data huggingface dataset:
Thirteen Coins Breast of Chicken Parmigiana


Ingredients:
boneless skinless chicken breasts, eggs, mozzarella cheese, butter, white sauce, parmigiano-reggiano cheese, garlic powder, salt, pepper

Directions:
Season chicken with salt, pepper, and garlic. Dip in beaten eggs and dredge in Italian Bread crumbs. Lightly brown in butter (clarified butter is really the best for this].
Remove from pan and place in a 350ºF oven with 2 slices of Mozzarella cheese on each breast. Leave in oven until cheese is lightly browned. Add cream sauce to remainder left in frying pan.
When cream sauce is hot, place a ladle of the sauce onto the plate, and then place one chicken breast on top. Sprinkle with grated Parmesan cheese.
Traditional Swedish Pancakes
Category: breakfast-and-brunch
By Leanne

This is my Scandinavian grandmother's recipe of the traditional Swedish pancake. These are very thin pancakes, rolled up and served with lingonberries and/or sprinkled with confectioners' sugar. These are also good with lemon juice and maple syrup even!

Ingredients:
4  eggs
2 cups milk
1 cup all-purpose flour
2 tablespoons white sugar
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 teaspoon vegetable oil, or as needed

Directions:
Beat eggs in a large bowl; add milk, flour, sugar, 1 tablespoon vegetable oil, and vanilla extract and mix until batter is very thin. Heat a griddle or a Swedish plett pan over medium heat; add about 1 teaspoon oil. Pour a small amount of batter onto the griddle and tip griddle to spread the batter into a thin layer; cook until lightly browned, 2 to 3 minutes. Flip pancake and cook until browned on the other side, 2 to 3 minutes more. Roll pancake and place on a plate. Repeat with remaining batter.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 4 servings

Calories: 314
Fat: 12.3 g
Saturated fat: 3.8 g
Carbohydrates: 36.3 g
Sugars: 12.6 g
Dietary fiber: 0.8 g
Protein: 13.5 g
Cholesterol: 195.8 mg
Sodium: 120.7 mg
Gingersnaps


Ingredients:
all-purpose flour, brown sugar, shortening, molasses, egg, baking soda, ground ginger, ground cinnamon, ground cloves, granulated sugar

Directions:
In a large mixing bowl combine about half of the flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat with an electric mixer on medium to high speed till combined.
Beat or stir in remaining flour.
Shape dough into 1 inch balls.
Roll balls in the granulated sugar to coat. Place balls 2 inches apart on an un-greased cookie sheet.
Bake in a 375 F oven for 8-10 minutes or till edges are set and tops are crackled. Cool cookies on cookie sheet for 1 minute.
Transfer cookies to a wire rack and let cool.
Kirsten's Dark Chocolate Chip Cookie Bars
Category: desserts
By KIRSTENLIV

Awesome cookie bars for when you don't feel like standing around to make dozens of cookies.

Ingredients:
1 cup butter, melted
1 cup dark brown sugar
½ cup white sugar
2  eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon baking powder
2 cups dark chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix butter, brown sugar, and white sugar together in a bowl; beat it eggs and vanilla extract until smooth and creamy. Stir flour, baking soda, salt, and baking powder into the creamed butter mixture until batter is well mixed. Fold chocolate chips into batter; spread into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes. Cool before cutting into bars.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 2 dozen bars

Calories: 228.5
Fat: 11.9 g
Saturated fat: 7.8 g
Carbohydrates: 30.5 g
Sugars: 17.8 g
Dietary fiber: 1.2 g
Protein: 1.7 g
Cholesterol: 35.8 mg
Sodium: 218.5 mg
Papaya Soup Cold


Ingredients:
papaya, sugar, fresh lime juice

Directions:
Peel the papaya and cut in half. Spoon out the seeds and keep them in a small container in the refrigerator.
Cut the papaya into chunks and reduce to a liquid puree in the food processor. Add the sugar and lime juice. If the puree is too thick, stir in a little water, but be very careful that you do not add too much water or you will lose the consistency.
Serve in fruit cups with a dab of the reserved seeds in the center of each serving.
Simple Grilled Salmon


Ingredients:
olive oil, soy sauce, Dijon mustard, light brown sugar, rice vinegar, salmon fillets

Directions:
In a medium bowl whisk the first 6 ingredients, the marinade, until smooth.
Place the salmon in a large, resealable plastic bag and pour in all but 1/3 cup of the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 minutes.
Prepare the grill for indirect cooking over high heat (450° to 550°F].
Remove the fillets from the bag and discard the marinade. Grill the fillets, skin side down, over indirect high heat, with the lid closed, 10 to 12 minutes. During the last 2 minutes of grilling time, brush the fillets with the 1/3 cup reserved marinade. Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Serve warm.
Beet and Fennel Soup


Ingredients:
beets, water, onion, vegetable broth, fennel bulbs, granny smith apple, white wine vinegar, lemon juice, salt, fresh ground black pepper, reduced-fat sour cream, plain yogurt, fennel leaves

Directions:
Preheat oven to 375°.
Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a large sheet of aluminum foil; sprinkle beets with water. Wrap beets in foil; arrange packet of beets and the WHOLE onion on a baking sheet. Bake at 375° for 1 hour or until tender. Cool.
Combine broth, chopped fennel, and apple in a medium saucepan. Bring to a boil; reduce heat, and simmer 15 minutes or until fennel is tender. Cool.
Trim off beet roots; rub off skins, and coarsely chop. Peel and quarter onion. Add beets and onion to broth mixture in pan, stirring to combine. Place half of beet mixture in a blender; process until smooth. Pour pureed beet mixture into a large bowl. Repeat procedure with remaining beet mixture. Stir in vinegar, juice, salt, and pepper. Return pureed beet mixture to pan.
Place the pureed beet mixture over medium heat, and cook 2 minutes or until thoroughly heated. Ladle soup into bowls, and top with sour cream. Sprinkle evenly with chopped fennel fronds.
Quick Roasted Tomato Basil Soup


Ingredients:
extra virgin olive oil, onion, garlic, dry vermouth, diced fire-roasted tomatoes, low sodium chicken broth, fresh basil leaves, fresh basil leaf, salt

Directions:
2 tablespoons extra-virgin olive oil
1 frozen diced onion
1 teaspoon minced garlic
1/2 cup dry vermouth
3 (15-ounce] cans roasted diced tomatoes
1/2 cup low-sodium chicken broth
10 large fresh basil leaves, chopped, plus more for garnish
1/4 teaspoon salt
1/2 cup cream.
Fresh Fruit With Strawberry Cream Cheese Dressing


Ingredients:
mayonnaise, cream cheese, cream cheese, sour cream, strawberry, powdered sugar

Directions:
Place all ingredients in a food processor fitted with the steel blade.
Process until smooth and creamy.
Arrange sliced fruit on salad plate and top with dressing.
Variation:.
Substitute 1 - 10 oz. pkg. frozen sweetened strawberries that have been thawed and well drained for fresh strawberries.  Decrease sugar, if desired.
Sushi


Ingredients:
shallots, lettuce, rice, soy sauce, nori, salmon, cucumbers

Directions:
1] Before cooking rice you need to thoroughly wash it. I washed it for 4-5 times, until the water stayed clean. Then soak the rice in water for 15 minutes, rinse it, boil and rinse it once more. Lay out the rice over nori. In order to keep the rice from sticking place a dish with water on the side and constantly moisten your hands.
2]The first type of sushi - rice, sliced salmon, shallots, cucumber.
3]Another option - rice, salad leaves, prawn, shallots. I added some soy sauce to the rice for a better taste.
4]Roll up the rolls. Perhaps, the first one won't be perfect, the filling might not be in the middle or the sides won't be filled. There's nothing to worry about. Keep on trying. The last roll I made was almost professional].
5] Cut the roll. There's also a secret here. The knife must be sharp and after each cut it must be washed from the rice gluten. I used two knifes. One was serrated. I used it for making small cuts on the nori. Later I finished cutting the roll into pieces with a regular knife.
Cran-Honey Brussels Sprouts


Ingredients:
leek, olive oil, fresh Brussels sprouts, dried cranberries, honey, walnuts

Directions:
Heat oven to 450 degrees F.  On baking sheet, gently toss leeks with 1.5 T olive oil.
Arrange Brussels Sprouts cut side down on baking sheet surrounding leeks.
Season with salt/pepper, if desired.  Roast 20 minutes, until Brussels sprouts are tender.
In bowl, gently toss together roasted sprouts, leeks, cranberries, honey and remaining oil.
Garnish with walnuts if you like.
Delicious Ahi Fish Burgers with Chives
Category: seafood
By HAPALYSSA

I got this recipe from my coworker - loved it and then made it for my boyfriend. Now he loves it and I make it at least twice a month. You can eat this plain or as a burger. I recommend eating them with hamburger buns, mayo, lettuce and onions.

Ingredients:
1 pound fresh tuna steaks, minced
1  carrot, grated
½ cup onion, chopped
½ cup chopped fresh chives
2  eggs
⅓ cup panko crumbs  or breadcrumbs
1 tablespoon mayonnaise
garlic salt to taste
freshly ground black pepper to taste
1 tablespoon olive oil

Directions:
In a large bowl, mix together tuna, carrot, onion, chives, eggs, panko crumbs, and mayonnaise. Season with garlic salt and black pepper.  Form into patties. Heat oil in a skillet over medium heat. Arrange patties in the pan (only as many as will fit easily in the pan). Cook, uncovered, 10 minutes per side, or until golden brown.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 253.2
Fat: 10.1 g
Saturated fat: 2 g
Carbohydrates: 10.5 g
Sugars: 1.9 g
Dietary fiber: 1 g
Protein: 31.3 g
Cholesterol: 145.4 mg
Sodium: 605.3 mg
Lemon Cucumber Salsa With Fresh Mint


Ingredients:
cucumber, red onions, roma tomatoes, red wine vinegar, of fresh mint, limes, juice of, salt, pepper, cayenne pepper, mint leaf, lime zest, lemon zest

Directions:
*NOTE: Dark green and pretty poblano chile can be substituted for the jalapeno for less heat if you wish.
SALSA: Combine all ingredients in a non-reactive serving bowl, cover and let sit at least 1 hour to marinate.
Just before serving, garnish salsa with the remaining ingredients.
Yield is estimated.
Cheddar Cheese Soup


Ingredients:
onion, olive oil, potatoes, carrot, ground pepper, turmeric, buttermilk, milk, sharp cheddar cheese, salt

Directions:
Saute onions in the oil for 5 minutes or until onions begin to soften.
Stir in the potatoes, carrots, squash, black pepper, and turmeric.
Add the stock and simmer for 15 to 20 minutes, until the vegetables are soft.
Stir in the buttermilk (or milk] and the cheese.
Puree the soup in a blender or food processor.
Gently reheat.
Add salt to taste and serve.
Quick and Easy, Thick and Creamy Rice Pudding


Ingredients:
cooked rice, nonfat milk, sugar, vanilla, salt, cornstarch, water

Directions:
Combine rice, milk, sugar, vanilla, and salt in medium sauce pan.
Put on medium-high heat and bring to light/moderate boil. Let boil for about 20 minutes until liquid has cooked down a bit and starts to thicken.(Stir often and be sure to watch so it doesn't boil over!] A little "skin" may form on top. This is what you want- it adds to the creaminess:].
In small bowl, combine cornstarch and water. Pour into rice mixture and stir. It should thicken up fairly quickly. If it doesn't thicken immediately, don't worry. Just keep at medium heat and stir frequently until it is of desired consistency.
Pour into bowls and serve immediately. You may top with cool whip if desired.
Light & Fluffy Banana Bundt Cake


Ingredients:
sugar, shortening, eggs, vanilla, banana

Directions:
Grease and flour bundt pan., Cream together sugar and shortening., Add eggs, vanilla and oil. Beat on high speed 2-3 minutes., Add Jiffy mix and mashed bananas. Beat until well blended., Pour into bundt pan., Bake 350 degree oven for 35-45 minutes until toothpick test comes out clean.
Roasted Red Pepper & Sun-Dried Tomato Hot Cheese Dip - Yum!


Ingredients:
cream cheese, mayonnaise, sour cream, onion, garlic cloves, sun-dried tomatoes packed in oil, parmesan cheese

Directions:
Combine the cream cheese, mayo, sour cream, onion and garlic in a large mixing bowl - stir until blended.  Stir in the tomoatores and peppers.  Add the Italian blend cheese and 2/3 cup Parmesan.  Stir until blended.
Transfer mixture to greased 9x13 baking dish.  Sprinkle remaining parmesan cheese on top.  Bake at 350 for 20 minutes, until edges are bubbly and browning.
Serve hot with crackers or vegetables.
Citrus Skirt Steak and Pineapple Salsa


Ingredients:
green onion, olive oil, lemon zest, orange zest, lime zest, lemon juice, lime juice, garlic cloves, gingerroot, sea salt, cracked black pepper, fresh pineapple, fresh cilantro, red onions, green onions, lime juice, salt, cracked black pepper

Directions:
FOR THE SALSA: Mix all ingredients from the Pineapple down together in a bowl until combined. Cover with plastic wrap and place in fridge for flavors to merry. The longer you let it sit the better it is.
Let the skirt steak come to room temperature on the counter top then remove it from its packaging, rinse it briefly under cold water, and pat it dry with a paper towel.
Mix all other ingredients together in a bowl. Reserve half for grilling process. Place steak in glass baking dish or container. Pour marinade over top. Let set for 30 mins to an hour, turning once.
Preheat grill.
Place steak on grill pouring the marinade juice over the top. Grill for 7 minutes then turn over and brush with the reserved marinade continuing to grill for an additional 7 minutes will get you med-well. (Three minutes per side over a very hot fire will get it medium-rare in the interior with some nice char action on the outside.].
Transfer to a plate to let rest before cutting into.
Slice up and add to a warm corn tortilla and top with your salsa and low-fat plain greek yogurt or I also like to serve with herb rice :].
ENJOY!
Weight Watchers Crunchy Chinese Coleslaw


Ingredients:
cabbage, mandarin orange segments, canola oil, water, Splenda sugar substitute, apple cider vinegar

Directions:
In a large bowl, combine cabbage, noodles & almonds., In a small bowl, mix oil, water, splenda & vinegar, stir until combined., Pour over cabbage mixture and serve immediately.
Sesame Chicken Bites


Ingredients:
brown sugar, garlic clove, toasted sesame seeds, parsley

Directions:
Combine brown sugar, soy sauce, and ginger in a small bowl.
Set aside.
Heat oil in heavy skillet.
Add garlic and chicken.
Saute over high heat for 3 minutes or until chicken is about half cooked.
Give the soy sauce mixture a stir and add to chicken.
Continue to saute over high heat until most of the liquid is evaporated and chicken is glazed, about 4 minutes.
Remove from the heat.
Sprinkle with sesame seeds and toss before serving.
Don's White Chocolate Bread Pudding


Ingredients:
white chocolate, milk, sugar, eggs, vanilla, sugar, water, heavy cream, Bourbon, salt

Directions:
Preheat oven to 325.
(temperature is correct] Spray a casserole dish large enough to hold the bread and egg mixture with non-stick vegetable spray.
Being careful not to burn the mixture, heat cream & add chocolate in a double boiler.  Stir until melted and remove from the heat.
Also in a double boiler, whisk together the milk, sugar, eggs, egg yolks and vanilla and heat until till just warm.
Pour this into white chocolate mixture and blend.
Place the dry bread in the baking dish & pour half the cream mixture over the bread.
Let it absorb for a few minutes & pour remaining cream mixture over the pudding.
Cover with foil & bake for 1 hour.
Remove foil & bake 15 minutes longer, or until top is golden.
To make the sauce.
Simmer 2 cups sugar and 1/2 cup water on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is reached. Watch closely as not to let it burn.
Turn off burner and remove from heat and slowly add 1 cup cream while stirring.
Add pinch of salt and bourbon and place back on still-warm burner for another minute while stirring.
Transfer to a heat-safe dish or bottle and let cool. Store covered in the refrigerator and bring to room temp or heat in a warm water bath before serving. You can also just simply microwave the jar for 30 seconds before each use without affecting the texture or flavor.
Nassau Grits


Ingredients:
bacon, ham, onions, green bell peppers, grits, fresh tomatoes

Directions:
Fry bacon, drain and set aside.
Saute ham in bacon grease about ten minutes.  Add onions and peppers to ham, and sauté ten more minutes.
Cook grits according to package directions.
Stir ham, onions and peppers into grits.
Toss tomatoes with grits mixture.  Crumble bacon over top and serve immediately.  Serve hot.
Do not add bacon and tomatoes until time to serve the grits.
Sausage and Shrimp Gumbo
Category: trusted-brands-recipes-and-tips
By Hillshire Farm(R) Brand

This classic Cajun dish with sliced smoked sausage, shrimp, bell peppers and okra in a rich broth is ladled into bowls over rice.

Ingredients:
1 (14 ounce) package Hillshire Farm® Smoked Sausage
¼ cup cooking oil
¼ cup flour
1  onion, chopped
1  green bell pepper, seeded, chopped
1  red bell pepper, seeded, chopped
1 cup chopped celery
1 cup frozen sliced okra
2 cloves garlic, chopped
2 teaspoons Cajun seasoning
2 cups chicken broth
½ teaspoon hot pepper sauce
½ teaspoon ground black pepper
Salt to taste
½ pound large raw shrimp, peeled, deveined
3 cups hot cooked long-grain white rice

Directions:
Cut sausage into 1/2-inch slices; set aside. Combine flour and oil in a 4 quart heavy saucepan; mixing until smooth. Cook and stir over medium-high heat 3 minutes. Reduce heat to medium; cook and stir 6-8 minutes or until roux is a dark reddish brown. Stir in onion, bell peppers, celery, okra and garlic; cook and stir 8-10 minutes or until vegetables are tender. Stir in Cajun seasoning. Stir in chicken broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; stir in sausage, pepper sauce, black pepper and salt to taste. Simmer, covered 15 minutes. Remove cover. Bring to a boil; add shrimp and cook 3 minutes or until shrimp turn pink. Ladle gumbo into bowls with rice.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 485.5
Fat: 28.8 g
Saturated fat: 8.7 g
Carbohydrates: 36.2 g
Sugars: 2.6 g
Dietary fiber: 3 g
Protein: 18.3 g
Cholesterol: 98.9 mg
Sodium: 847.8 mg
Grilled A1 Yucatan Steak #A1


Ingredients:
kosher salt, fresh ground black pepper, chipotle chile in adobo, garlic powder, ground cumin, corn tortillas, queso fresco, sour cream, green tomato, avocado, lime, juice of, fresh cilantro

Directions:
Bring Skirt Steak out 30 minutes prior to going on the grill.
Sprinkle Salt and Pepper on both sides.
In a small bowl combine: A-1 Steak sauce, Chipotle Pepper, Chipotle Chili Powder, Garlic Powder, and Cumin. Set aside.
Preheat gas grill to high heat. While Preheating make Salsa by combining all salsa ingredients. Place salsa to side, leaving at room temperature.
Brush vegetable oil on each side of steak. Place steak down and cook for three minutes.
Turn steak over and brush with sauce. Cook five additional minutes (less or more depending on desired doneness of steak].
Baste the other side with sauce.
Remove steak from grill, place on plate and cover with aluminum foil. Let rest for 5 minutes.
While steak is resting, heat a griddle on high and warm corn tortillas on both sides.
While tortillas are warming up, mix remaining basting sauce with sour cream and stir.
Cut steak into small cubes. Separate meat into the eight tortillas, evenly distribute the crumbled Queso Fresco, place salsa on tacos and a drizzle with sauce/sour cream mixture.
Serve immediately.
Green Chili Fire Sauce


Ingredients:
garlic, salt

Directions:
Blend all ingredients to a paste.
Note:  Use gloves to handle chilies.  Wash your hands well with plenty of soup and water.  Avoid touching your face or other sensitive body parts when working with hot peppers.
Roast Turkey With Prosciutto, Rosemary and Garlic


Ingredients:
turkey, fresh rosemary, fresh rosemary, garlic, prosciutto, olive oil, garlic, chicken broth, dry white wine, all-purpose flour, rosemary sprig

Directions:
Pat turkey dry.
Run hands under skin of turkey, separating skin from breast and thighs.
Rub 3 tablespoons rosemary and 3 tablespoons garlic under skin over breast and thighs.
Carefully arrange half of prosciutto under skin over breast and thighs.
Rub 1 tablespoon rosemary and 1 tablespoon garlic inside cavity of turkey.
Sprinkle remaining prosciutto into cavity.
Place turkey in heavy large roasting pan.
Cover with plastic and chill overnight.
Preheat oven to 450°F
Rub outside of turkey with oil.
Season with pepper.
Place 1 head of garlic in cavity of turkey.
Place 2 heads of garlic in roasting pan.
Tie turkey legs together.
Roast turkey 30 minutes.
Reduce oven temperature to 325°F
Continue roasting turkey until thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with 2 cups broth, about 3 hours.
Transfer turkey to platter.
Surround with roasted garlic and garlic from turkey cavity.
Remove prosciutto from turkey cavity; reserve.
Tent turkey with foil.
Pour pan juices into large glass measuring cup.
Skim fat from surface of pan juices, reserving 3 tablespoons fat.
Set roasting pan over medium-high heat.
Add wine and bring to boil, scraping up any browned bits.
Add wine mixture to pan juices in cup (liquids should measure 2 1/2 cups; if not, add more both or boil until reduced to 2 1/2 cups].
Heat reserved 3 tablespoons fat in heavy medium saucepan over medium heat.
Add flour; stir until golden, about 2 minutes.
Whisk in pan juices.
Mix in 1/2 teaspoon rosemary.
Boil until thickened to sauce consistency, stirring occasionally, about 5 minutes.
Mix in reserved prosciutto.
Garnish turkey with rosemary springs. Serve with gravy.
Lazy Dumplings


Ingredients:
character(0]

Directions:
In chicken soup that is boiling, drop 1 whole container of refrigerator biscuits, one by one into soup. (Cook whole or chop into desired size.
After dropping in soup, let boil under done ,about 10 minutes.
Amazing Brussels Sprouts
Category: side-dish
By cduszak

If you ever hated Brussels sprouts as a kid like me, try this recipe! You will fall in love with them! They are my new favorite veggie. Enjoy!

Ingredients:
¼ cup low-sodium teriyaki sauce
1 tablespoon sesame oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 tablespoon olive oil
2 cloves garlic, minced
10  Brussels sprouts, halved
1 teaspoon ground black pepper

Directions:
Whisk teriyaki sauce, sesame oil, paprika, and garlic powder together in a bowl. Heat olive oil in a non-stick skillet over medium heat; cook and stir garlic until fragrant, about 2 minutes. Add Brussels sprouts to garlic; sprinkle with pepper. Arrange Brussels sprouts cut-side down and brush about 1/3 the teriyaki mixture over sprouts. Cook and stir Brussels sprouts, brushing with teriyaki sauce 2 more times, until Brussels sprouts are golden brown, 5 to 10 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 3 servings

Calories: 130.5
Fat: 9.4 g
Saturated fat: 1.3 g
Carbohydrates: 10.6 g
Sugars: 3.1 g
Dietary fiber: 3 g
Protein: 2.6 g
Sodium: 363.7 mg