xiaoxl/recipe_data huggingface dataset:
Asparagus Risotto With Shiitake Mushrooms


Ingredients:
asparagus, extra virgin olive oil, shiitake mushrooms, onion, garlic, arborio rice, dry white wine, fresh thyme, unsalted butter, Fontina cheese, parmesan cheese, fresh flat-leaf parsley, lemon zest

Directions:
Pour the stock into a saucepan, place over high heat, and bring to a boil.
Meanwhile, snap off the ends from the asparagus and peel any tough skin from the stalks.
Add the asparagus ends to the stock, reduce the heat to low, and simmer gently until the stems are tender, about 7 minutes.
Dip out and discard the stems.
Slice the spears 1/4 inch thick on the diagonal.
Set aside.
Heat the olive oil in a heavy medium saucepan over medium-high heat until hot.
Scatter in the mushrooms and do not move them until they begin to brown, about 1 minute.
Then season with salt and pepper, and sauté until brown, about 5 minutes.
Remove to a plate.
Lower the heat to medium, add the onion, season lightly with salt, and cook until soft but not brown, about 2 minutes.
Add the garlic and cook briefly.
Add the rice and stir until the grains look pearly white, about 2 minutes.
Add the wine, if using, and cook until the pan is nearly dry.
Adjust the heat so the rice cooks at a slow simmer.
Add 1/2 cup of the stock, stir, and cook until the pan is nearly dry again.
Season lightly with salt and pepper now so the flavor permeates the rice.
Add another 1/2 cup of the stock and continue to stir and cook, adding stock as necessary, until the rice is three-fourths cooked, about 15 minutes.
Stir in the thyme, mushrooms, and sliced asparagus tips.
Continue to cook until the rice is al dente and the asparagus is bright green and just tender, about 4 minutes longer.
Remove from the heat and stir in the butter, Fontina cheese, 1/2 cup of the Parmesan cheese, the parsley and the lemon zest, if using.
Taste for seasoning.
Dust with Parmesan before serving.
Pass more cheese at the table.
Artichoke Frittata


Ingredients:
frozen artichoke hearts, garlic cloves, onion, olive oil, eggs, milk, dried oregano, pepper, mozzarella cheese, parmesan cheese, fresh basil leaf

Directions:
Following directions on package, cook artichoke hearts until tender.
Cut in half and set aside.
Preheat broiler.
In medium-sized iron skillet, saute the garlic and onion in 2 tablespoons of olive oil until golden brown.
In a large mixing bowl, combine eggs, milk, oregano, pepper, mozzarella and half the Parmesan.
Add cooked garlic and onion mixture and mix well.
In same skillet, heat remaining olive oil and arrange the artichoke hearts evenly, cut side down.
Add egg mixture.
Reduce heat.
Shake pan, cover and cook slowly for 10-15 minutes.
Sprinkle top with remaining grated cheese.
Place pan under broiler until puffed and golden brown.
Shake pan to loosen frittata, and slip it onto a serving dish.
Garnish with fresh basil leaves.
Lemon Sugar Cookies


Ingredients:
sugar, all-purpose flour, baking soda, salt, butter, lemon juice, egg, vanilla extract, powdered sugar

Directions:
Combine the dry ingredients, except powdered sugar, in a medium sized bowl and mix well. Do the same for the wet ingredients in a separate bowl.
Add the wet mixture to the dry mixture and mix well with a wooden spoon.
Cover the bowl with a towel and refrigerate for approximately one hour.
Preheat your oven to 325 degrees. Remove dough from fridge. Place the powdered sugar in a small bowl. Roll cookie dough into walnut sized balls and dip in the powdered sugar, covering all sides. Use more powdered sugar as needed.
Place dough balls on a nonstick cookie sheet spacing them approximately 1.5 to 2 inches apart. Bake for ten minutes. The cookies will flatten out and brown very slightly.
Let cookie sheet cool for at least two minutes before moving cookies to a cooling rack.
Pumpkin Bran Muffins


Ingredients:
whole wheat flour, canned pumpkin, egg substitute, soymilk, cinnamon, sugar substitute, baking powder

Directions:
Pre-heat oven to 400 degrees Fahrenheit., Mix all dry ingredients together., Mix all wet ingredients together., Mix wet and dry together., Spoon into oiled or sprayed muffin tin., Bake for 10-15 minutes.
Pumpkin Cheesecake Muffins


Ingredients:
cream cheese, eggs, sugar, lemon juice, pumpkin, carrot, milk, raisins, pecans, canola oil, butter

Directions:
Set out cream cheese in a bowl until softened. Set out 3 T of butter in a small bowl to soften.
Heat oven to 350°F Spray a 12 cup muffin tin with cooking spray or line with cupcake liners.
In medium bowl, beat cream cheese, 1 egg, sugar, and lemon juice until smooth.
Set aside 1/2 C muffin mix for topping.
Place the rest of the mix in a separate bowl (not with the cream cheese mixture].  Add the remaining one egg, carrots, milk, raisins, and oil. Stir well until blended.
In a small bowl, combine the reserved muffin mix, pecans, and softened butter. Mix with a fork until crumbly.
Fill each muffin cup with 1/4 C of muffin batter, top with 1 T cream cheese mixture. Sprinkle pecan mixture over the top of each muffin.
Bake for 25 minutes. Remove from oven and cool muffins in the pan for 15 minutes, gently lift out of the pan and cool completely.
Split Pea Soup With Sherry


Ingredients:
bay leaf, dried thyme, ground cumin, onion, celery, carrots, mushroom, garlic cloves, dry sherry

Directions:
Chop onion, celery, carrots, mushrooms and garlic and set aside.
Rinse split peas. In a large soup pot (at least 7 quarts], combine peas, broth, bay leaf, thyme and cumin. Bring to boiling, stirring frequently and watching carefully so it doesn't boil over. Reduce heat, cover and simmer for 1 hour, stirring occasionally.
When peas have cooked for 1 hour, stir in chopped vegetables.
Return soup to boiling, then reduce heat, cover and simmer for 30 minutes more or until vegetables are tender.
Discard bay leaf.
Stir in Sherry.
Flourless Chocolate Peanut Butter Sandwich Cookies


Ingredients:
confectioners' sugar, salt, cocoa powder, gluten-free vanilla extract, peanut butter, butter, powdered sugar, light brown sugar, gluten-free vanilla extract

Directions:
Cookies: Preheat the oven to 350°F Lightly grease two baking sheets.
Stir all of the ingredients together until smooth. Scrape the bottom and sides of the bowl, and stir again till smooth. It will be a soft, batter-like dough.
Drop batter onto the prepared baking sheets using a teaspoon, then lightly flatten using the back of a spoon sprayed with cooking spray. Bake the cookies for 6-8 minutes. They should spread, become somewhat shiny, and develop faintly crackly tops.
Remove the cookies from the oven, and allow them to cool right on the pan.
Filling: Mix the butter and peanut butter until smooth.
Add the sugars and vanilla. Beat until smooth.
Form balls with aproximetly one tablespoon batter each.
Flatten each ball, then place between two cookies to form a sandwich.
Julienne of Veal/Poultry/Pork  (Microwave)


Ingredients:
butter, green onion, mushroom, red bell peppers, cooked pork, all-purpose flour, dry white wine, half-and-half, nutmeg, cooked rice, fresh parsley

Directions:
In a microwave safe casserole or baking pan, place 1 tbl. butter. Microwave on High for 30 seconds. Add the green onion, mushrooms, and bell pepper, stir, and microwave on High for 3 minutes, stirring once.
Add the julienned meat, and cook an additional 2 minutes, stirring once.
With a slotted spoon, remove all the solids from the pan and set aside. Pour the juice into a measuring cup and add enough water or broth to make 1/2 cup.
Put 1 tbsp butter in the pan and stir in the flour completely. Cook for 1 minute on High. Gradually whisk in the juices, wine and half-and-half or cream. Return to the microwave and cook for 3 minutes, stirring after each minute.
Stir in the meat and veggies, add a couple of gratings of whole nutmeg, and salt and pepper to taste. Cook on High for 2 minutes or until heated through.
Serve over hot noodles or rice. Sprinkle with minced parsley, if desired.
Sloppy Joe Casserole
Category: main-dish
By Theresa Harnar

This is a great comfort food recipe that I love to make on a cold winter day. It is also a hit at our church's potluck dinners.

Ingredients:
1 pound ground beef
1 small onion, chopped
1  green bell pepper, chopped
1  red bell pepper, chopped
1 clove garlic, chopped
1 (14.5 ounce) can petite diced tomatoes
1 cup ketchup
1 tablespoon brown sugar
1 teaspoon yellow mustard
salt and ground black pepper to taste
2 cups frozen whole-kernel corn
1 (16 ounce) package penne pasta
1 ½ cups shredded Colby-Jack cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef, onion, green bell pepper, red bell pepper, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir tomatoes, ketchup, brown sugar, mustard, salt, and pepper into ground beef mixture; reduce heat and simmer until heated through, about 10 minutes. Bring a large pot of lightly salted water to a boil. Cook corn in the boiling water until cooked through, about 5 minutes; drain. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Mix corn, pasta, and Colby-Jack cheese into ground beef mixture; pour into a 9x13-inch baking dish. Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 512.6
Fat: 18.8 g
Saturated fat: 9.5 g
Carbohydrates: 63.6 g
Sugars: 14.3 g
Dietary fiber: 4.1 g
Protein: 25.1 g
Cholesterol: 59.3 mg
Sodium: 675.4 mg
Moroccan Chicken With Apricots


Ingredients:
boneless skinless chicken breast halves, olive oil, green onions, garlic cloves, all-purpose flour, ground ginger, ground cinnamon, ground cumin, chicken broth, apricot, fresh lemon juice, honey

Directions:
Chop the chicken into bite size pieces and salt and pepper.
In a heavy skillet heat oil and saute chicken in oil until brown and cooked through.
Remove chicken from skillet and keep warm while you make the sauce.
Add onions and garlic to the skillet and saute.
Add flour, cinnamon, cumin, and ginger to skillet and mix well.
Whisk in chicken broth.
Stir in apricots, lemon juice and honey.
Boil sauce for about 5 minutes or until the sauce is thick enough to coat a spoon; while the sauce is boiling occasionally stir to prevent burning it.
Coat the chicken with the sauce by either mixing the chicken back into the skillet or mixing both chicken and sauce into a serving dish.
Sprinkle with toasted almonds.
Ham With Maple-Glazed Pineapple


Ingredients:
butter, maple syrup, curry powder, brown sugar, ham steaks

Directions:
Melt butter in a skillet.  Add pineapple, maple syrup, and curry powder.  Cook over medium heat for about 4 minutes, stirring frequently.  Add brown sugar; cook 1 minute or until sugar melts.  .
Cook ham in a separate skillet in a little butter or oil until nicely browned around the edges on both sides.  Serve ham with pineapple on top.
Honey BBQ Wings Like Kfc's


Ingredients:
all-purpose flour, salt, black pepper, chicken wings, barbecue sauce, honey

Directions:
In a shallow dish, combine flour, salt, and pepper.
Coat chicken in flour mixture; refrigerate for 1 hour; coat chicken again with remaining flour mixture.
In a small saucepan, heat BBQ sauce and honey until warm; turn heat to low and keep warm.
Deep-fry chicken, 8-10 pieces at a time, in 375 degree oil for 13 minutes.
Drain chicken on cooling racks.
Immediately toss fried chicken with BBQ sauce mixture.
Repeat with remaining chicken.
Morel Mushroom Cream Sauce (Gluten Free)


Ingredients:
dried morel, shallot, butter, beef broth, beef broth

Directions:
Mix together the rice flour and beef broth to make a smooth paste. Set aside.
Add enough warm water to cover the dried mushrooms. Let sit about 1 hour or until soft.
Remove the mushrooms with a slotted spoon. Discard the water. Rinse the morels with water and gently squeeze out the excess moisture.
In a sauce pan bring the cream to a gentle simmer, reduce to half. Set aside.
Melt the butter in a saucepan, saute the shallots until soft.
Add the mushrooms and thyme. Continue to cook a couple of minutes.
Add the broth, simmer until the flavors are well blended.
Slowly whisk in the cream, simmer about 5 minutes. Add salt and pepper to taste.
If needed thicken with a little of the rice flour mixture and simmer until the desired consistency is reached.
Vampiros Mexicanos (Mexican Vampires)
Category: world-cuisine
By gem

If you are looking for a real Mexican cocktail, you just found it! This drink combines, in one glass, the best of Mexico: tequila and sangrita (Mexican's favorite tequila chaser). Don't look for cheap tequila; if you like the good stuff, don't be afraid to mix it.

Ingredients:
ice cubes, or as needed
1 ½ fluid ounces silver tequila (100% agave)
3 ounces sangrita (Mexican-style bloody mary mix with orange and lime)
1 ½ ounces citrus-flavored soda (such as Squirt®)
½  lime, juiced
1 pinch Mexican-style chili powder with lime (such as Tajin® fruit seasoning)
1 pinch chili-lime seasoning (such as Tajin®)

Directions:
Fill a highball glass with ice cubes; pour in tequila, sangrita, citrus soda, lime juice, and chili-lime seasoning. Stir to mix well.

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

Calories: 142.8
Fat: 0.2 g
Carbohydrates: 10.6 g
Sugars: 6.9 g
Dietary fiber: 0.4 g
Protein: 1 g
Sodium: 622 mg
Beginner's Curry


Ingredients:
onion, garlic clove, salt, curry powder, unsweetened coconut milk, diced tomatoes, tomato paste, chicken breast, cooked rice

Directions:
In a large skillet, heat vegetable oil over medium heat.
Add onion, garlic and salt; cook, stirring, until softened, 7 minutes.
Add curry powder and cook, stirring, 1 minute.
Stir in coconut milk, tomatoes, and tomato paste; cook, stirring occasionally, until thickened, 10 minutes.
Add chicken and simmer until cooked through, 6 minutes.
Turn off heat.
Add the spinach and stir until wilted, 1 minute.
Serve hot over rice.
Baby Red Potato Salad With Lemon and Herbs


Ingredients:
baby red potatoes, rice vinegar, mayonnaise, green onions, celery, fresh parsley, fresh basil, fresh dill, lemon peel

Directions:
Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.
Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper.
"Love is in the Air" Beef Fondue & Sauces


Ingredients:
beef steaks, spicy mustard, fresh lemon juice, honey, brown sugar, ketchup, fresh lemon juice, sour cream, fresh garlic, fresh parsley, dried dill weed, fresh dill

Directions:
Honey Mustard Sauce: Whisk all the ingredients together Serve warm or cold.
Easy BBQ Sauce: Combine all ingredients in a pot& cook over low heat until the sugar is dissolved.
Serve warm or cold.
Garlic Dill Sauce: Mix all the ingredients and chill until ready to serve.
Creamy Broccoli Soup
Category: soups-stews-and-chili
By Marge

A quick, creamy, hearty soup.

Ingredients:
2 cups chicken broth
2 ½ cups fresh broccoli
¼ cup chopped onion
1 cup milk
2 tablespoons all-purpose flour
1 cup shredded Cheddar cheese  (Optional)
½ teaspoon dried oregano
salt and pepper to taste

Directions:
Bring broth to a boil. Add broccoli and onion. Cook for five minutes, or until broccoli is tender. In a separate bowl, slowly add milk to flour, and mix until well blended. Stir flour mixture into broth mixture.  Cook, stirring constantly, until soup is thick and bubbly.  Add cheese if desired; stir until melted.  Add seasonings and serve.

Yields: 4 to 6 servings

Calories: 160.8
Fat: 9.2 g
Saturated fat: 5.6 g
Carbohydrates: 9.1 g
Sugars: 3.8 g
Dietary fiber: 1.4 g
Protein: 10.8 g
Cholesterol: 27.6 mg
Sodium: 480.6 mg
Best Guacamole
Category: appetizers-and-snacks
By PHLOX

The real trick to great guacamole is to use good avocados.  Make sure your avocados are ripe and of the Haas variety! Serve this dip with corn chips, or an array of fresh vegetables.

Ingredients:
2  avocados
½  lemon, juiced
2 tablespoons chopped onion
½ teaspoon salt
2 tablespoons olive oil

Directions:
Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl.  Use a fork to mash the avocado.  Stir in lemon juice, onion, salt, and olive oil.  Cover the bowl, and refrigerate for 1 hour before serving.

Prep time: 5 mins
Total time: 1 hr 5 mins
Yields: 2 cups

Calories: 56.3
Fat: 5.4 g
Saturated fat: 0.8 g
Carbohydrates: 2.6 g
Sugars: 0.2 g
Dietary fiber: 1.9 g
Protein: 0.6 g
Sodium: 74.6 mg
Easy Gluten-Free Buckwheat Flatbread


Ingredients:
apple cider vinegar, buckwheat flour, buckwheat flour, salt, sunflower seeds, ground flax seeds, flax seeds, olive oil, water

Directions:
Combine all dry ingredients in the measuring cup, and fill it to the 1 cup mark, halfway up.
The exact proportions of buckwheat, flax and the other seeds are quite flexible, as long as you combine them up to the 1-cup mark.
Carefully fill the cup with water up to the two cup mark, and pour in the olive oil and the apple cider vinegar.
Stir all ingredients slowly and thoroughly, making sure to get to the bottom of the cup.
Let it soak for at least two hours on the counter, or soak overnight to bake it in the morning. You will know it is soaked enough when the seeds are filling the cup to the top.
When you are ready to bake, preheat oven to 350.
Place the silicon mat on a metal baking tray and either spray or wipe with oil to prevent sticking. Flax is really sticky, so nothing but silicon will work without a huge mess.
If you used all whole grains and you prefer it less grainy you can blend some of the mixture in blender or magic bullet and stir it back inches.
If you want to add a flavor, like oregano, rosemary, chopped olives, sesame, poppy seeds, caraway seeds, dried onion, etc. stir them in now.
Using a spatula, spread the mixture to an even thickness on the mat, going nearly up to the edges.
Bake the flatbread, keeping an eye on it once half an hour has passed. Depending on how hot your oven and how thick your mixture, it may take longer to bake, possibly up to 15 minutes longer.
Once it is done, use your rubber egg lifter as a slicer to divide it into squares before it cools. Never use a metal knife on silicon mats, as they have fiberglass inside.
The squares can also be left out to dry to make crackers.
The flatbread squares can be used as a substitute for toast, for bread, and as a base for bruschetta, garlic bread, and pizza.
Green Chili Rice Casserole


Ingredients:
butter, sour cream, milk, monterey jack cheese, diced green chilies, salt, cheddar cheese

Directions:
Cook rice first, as per directions on the package, usually two parts water, one part rice bring to a boil, reduce heat until water is gone.
Preheat oven to 350°F.
Add Butter, Sour Cream, Milk, Jack Cheese, Chilies, and Salt to cooked rice.
Mix well.
Put in a casserole dish, sprinkle top with Cheddar cheese, and cook until center is hot.
Big Daddy's Baked BBQ Chicken


Ingredients:
apple cider, tomato paste, cider vinegar, dried thyme, molasses

Directions:
Preheat oven to 350°F.
Mix Cider, Tomato Paste, Brown Sugar, Molasses, Hot Sauce, Cider Vinegar, Thyme, & Chili Paste in a bowl.
Place 1/4 cup of BBQ sauce mixture aside for later use.
Place chicken in a large zip-lock bag and pour the rest of BBQ sauce into the bag and shake well to coat the chicken. Marinade for at least 1 hour in the refrigerator.
Place the chicken in a coated baking pan. Bake for 45 minutes.
Poke the chicken with a fork, it is done when clear juice comes out of the chicken.
After skimming the fat from the drippings, pour the drippings into a small sauce pan. Stir in the 1/4 cup of marinade set aside earlier. Cook over low heat for two minute while stirring.
Pour over chicken.
Place chicken in broiler and broil for 3-5 minutes to allow sauce to carmelize.
Serve.
Skillet Spaghetti


Ingredients:
ground beef, onion, spaghetti noodles, diced tomatoes, green pepper, water, mushrooms, chili powder, oregano, sugar, salt, cheddar cheese

Directions:
Brown ground beef and onion.  Drain.  Stir in uncooked spaghetti noodles.  (Broke in half.]  Add next 8 ingredients.  Bring to a boil.
Reduce heat, cover and simmer 30 minutes.  Sprinkle with cheese.  Cover until melted.
Creole BBQ Shrimp


Ingredients:
unsalted butter, garlic, green chilies, rosemary, thyme, oregano, basil, paprika, cayenne, shrimp

Directions:
In a saute pan, heat butter and peanut oil.
Add garlic and saute for 2 minutes, then add all the herbs and spices, salt, pepper, and lemon juice.
Continue to saute for 2 minutes more.
Add shrimp and saute until cooked through, do not overcook.
Enoki Omelet Patties
Category: side-dish
By simonechow

Got this recipe from a Chinese supermarket. They were making samples! Great for a light omelet. You get the great texture of enoki mushrooms in every bite! Extremely easy to make. Serve immediately and enjoy.

Ingredients:
2 (3 ounce) packages enoki mushrooms, coarsely chopped
½ cup chopped green onions
1 small carrot, peeled and very finely chopped
4  eggs
2 pinches ground white pepper, or to taste
1 tablespoon vegetable oil, or as needed

Directions:
Mix mushrooms, green onion, and carrot together in a large bowl. Add eggs to mushroom mixture; stir until well combined. Season with white pepper; mix well. Heat vegetable oil in a skillet over medium heat. Spoon about 2 tablespoons egg mixture for each patty into hot oil. Press patties lightly with the back of a spatula. Cook until bottom of patty is solid enough to flip, about 50 seconds. Flip and cook other side is lightly browned, 10 to 15 seconds. Repeat with remaining egg mixture.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 130.7
Fat: 8.6 g
Saturated fat: 2.1 g
Carbohydrates: 6.1 g
Sugars: 1.4 g
Dietary fiber: 1.9 g
Protein: 7.8 g
Cholesterol: 186 mg
Sodium: 81.9 mg
Bob Chinn's Garlic Rolls


Ingredients:
garlic cloves, olive oil, olive oil, kosher salt, dried oregano, fresh parsley

Directions:
Place garlic cloves in pie pan or small roasting pan.
Drizzle 2 T olive oil over the garlic cloves and roast in a preheated 400°F oven for 8 to 10 minutes.
Remove from oven and cool.
Remove skins, mince roasted garlic and set aside.
In a small saucepan over low heat, combine remaining olive oil and corn oil; heat until warm but not hot, about 180°F.
Remove from heat, add reserved garlic and let stand at room temperature for 20 minutes.
Wrap rolls in aluminum foil and place in a preheated 400°F oven until rolls are crispy on the outside but soft and chewy on the inside, about 8 to 10 minutes.
Transfer rolls to a colander or strainer set on a baking sheet.
Pour reserved garlic-oil over the rolls so they are well-coated.
Transfer rolls to a wax-paper lined basket, sprinkle with salt, oregano and parsley.
Serve immediately.
Dorito Dip


Ingredients:
ground beef, Rotel Tomatoes

Directions:
Brown ground beef and drain well., Mix all ingredients well., Heat and serve.
Bailey's Comet


Ingredients:
"irish cream"

Directions:
Shake and Strain the Butterscotch, Bailey's, and Goldschlager into a cocktail glass.
Float the Sambuca, then sprinkle Cinnamon or Nutmeg into drink. (Before you flame the drink].
Just before presentation, flame the drink.
As the Sambuca burns, the cinnamon will sparkle.