xiaoxl/recipe_data huggingface dataset:
Hudson's Baked Tilapia with Dill Sauce
Category: seafood
By KHUDSON3

Baked tilapia seasoned with Cajun and citrus served with a creamy sauce of fresh dill and lemon.

Ingredients:
4 (4 ounce) fillets tilapia
salt and pepper to taste
1 tablespoon Cajun seasoning, or to taste
1  lemon, thinly sliced
¼ cup mayonnaise
½ cup sour cream
⅛ teaspoon garlic powder
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Season the tilapia fillets with salt, pepper and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of lemon slices over the fish fillets. I usually use about 2 slices on each piece so that it covers most of the surface of the fish. Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork. While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 283.6
Fat: 18.6 g
Saturated fat: 5.7 g
Carbohydrates: 5.7 g
Sugars: 0.2 g
Dietary fiber: 1.5 g
Protein: 24.5 g
Cholesterol: 58.9 mg
Sodium: 500.5 mg
Breakfast Muffin


Ingredients:
English muffins, peanut butter, honey, bananas

Directions:
preheat grill spread the peanut butter than honey on the crumpets or muffins., top with sliced bananas., place on oven tray and place under grill until honey start to bubble or sizzle.
"mcgriddle" Pancakes Breakfast Sandwich


Ingredients:
Bisquick, egg, milk, American cheese, bacon

Directions:
Mix first four ingredients., Pour 1/4 cup batter for each pancake onto a 300 degree griddle., Flip when pancakes start to bubble., Place warm cheese on meat, sandwich between pancakes.
Watercress Salad With Tequila Tangerine Dressing


Ingredients:
tangerine juice, fresh lime juice, honey, garlic clove, salt, pepper, watercress, tangerines, jicama, red radish, green onion

Directions:
To make the dressing, combine the ingredients in a blender or food processor till smooth.
the dressing can be made ahead, but shake well before using.
in a serving bowl, toss the watercress with enough dressing to coat well.
toss with remaining salad ingredients.
serve immediately with additional dressing on the side.
Roast Vegetable Salad


Ingredients:
potato, olive oil flavored cooking spray, dried thyme, roma tomatoes, chickpeas, olive oil, garlic cloves, white sugar, fresh parsley

Directions:
Preheat oven to 200°C Place pumpkin, potatoes and onions onto a large baking tray. Spray with oil. Season with salt, pepper and thyme. Roast 40 minutes. Add tomatoes and roast another 20 minutes.
Transfer to a large bowl. Add chickpeas. Whisk oil, 1/2 cup lemon juice, garlic and sugar in a jug. Pour over vegetables. Add parsley and toss gently. Serve.
Tip-serve leftovers with couscous or pasta for another meal. Can also add 2 cups chopped cooked chicken along with the chickpeas.
Baked Apricots (France)


Ingredients:
unsalted butter, fresh apricot, granulated sugar

Directions:
Preheat oven to 400 degrees F & generously butter a large baking dish.
Put apricot halves, cut side up & in one layer, in the prepared baking dish.
Sprinkle with sugar, dot with butter & bake until tender, about 15 minutes, or until the apricots are caramelized with the sugar but still retain their shape.
Serve hot with creme fraiche or vanilla ice cream.
Samosa


Ingredients:
all-purpose flour, salt, baking soda, potatoes, cumin seed, garam masala, coriander powder, red chili powder, coriander leaves

Directions:
1]Mix flour+salt+baking soda+oil altogether properly.
2]Add warm water to this mixture for making a soft dough.
3]Keep dough aside for few hours.
1]half boil potatoes.
2]take them out cut them into small pieces.
3]Pour oil in the kadai.
4]saute cumin seeds,corriander powder,garam masala,mirch powder5]put potato into this and allow it to fry for around 15-20 min6]After cook it properly add coriander leaves to it.
Ready to fill.
1]make a small balls from dough and shape them into small puri /circle shapes.
2]Cut each circle in half.
3]Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
4]Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.5]Continue filling the rest of the samosas.6]Heat about 1-1/2 inch of the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.7]Place the samosas in the frying pan a few at a time.
After samosas are floating on top of the oil turn them slowly. 8]Fry the samosas until the samosas turn a light golden-brown color on all sides.
Banana Nut Bread


Ingredients:
bananas, sugar, milk, vanilla, eggs, Bisquick baking mix

Directions:
Heat oven to 350ºF. Grease bottom of 9x5x3-inch loaf pan.
Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and nuts. Pour into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 day.
Fern's Tuna Casserole
Category: seafood
By dgjert

Nothing fancy here, but really great comfort food from my husband's Grandma. Good old tuna casserole with potato chips on top.

Ingredients:
½ (8 ounce) package egg noodles
1 (10.75 ounce) can  condensed cream of mushroom soup
¾ cup whole milk
1 (5 ounce) can tuna
2 slices processed cheese food (such as Velveeta®)
½ cup crushed potato chips, or as needed

Directions:
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Preheat oven to 350 degrees F (175 degrees C). Combine mushroom soup, milk, and tuna in a saucepan over medium heat; cook until well blended and warmed through, about 5 minutes. Pour mixture into a 9x13-inch baking dish; add noodles and mix well. Top noodles with cheese food and sprinkle potato chips over cheese. Bake in the preheated oven until casserole is bubbling, 30 to 45 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 334.3
Fat: 14.6 g
Saturated fat: 5.4 g
Carbohydrates: 32.9 g
Sugars: 4.8 g
Dietary fiber: 1.3 g
Protein: 17.9 g
Cholesterol: 48.9 mg
Sodium: 760.2 mg
Chicken Cordon Bleu Bites
Category: appetizers-and-snacks
By LFARAONE

I created this recipe to try to duplicate some appetizers I had last summer from Stew Leonard's famous dairy retail store in Connecticut. They are great as appetizers or as a fun food for kids. I love to make them with bread crumbs seasoned with Parmesan cheese. Enjoy!

Ingredients:
9 ounces ground chicken
¼ cup cooked, diced ham
1  egg
½ cup bread crumbs
8 ounces Swiss cheese, cut into 1/2 inch cubes
canola oil for pan-frying

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine the chicken, ham, and egg in a large bowl until well blended. Gradually add bread crumbs until the mixture loses its stickiness and can be easily formed into balls. Form the chicken mixture around the cheese cubes, forming 2 inch balls. Place on a plate. Heat 1 1/2 inches of oil in a deep skillet to 350 degrees F (175 degrees C). Fry the balls until the outsides are golden brown, about 4 minutes. Drain on paper towels, and place in baking dish. Bake in preheated oven until cooked through and cheese is soft, about 20 minutes. Cool briefly before serving.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 12 servings

Calories: 174.4
Fat: 12.3 g
Saturated fat: 4.2 g
Carbohydrates: 4.5 g
Sugars: 0.6 g
Dietary fiber: 0.2 g
Protein: 11.4 g
Cholesterol: 46.7 mg
Sodium: 110.3 mg
Easy Palak Paneer
Category: world-cuisine
By Melanie Lacaille

A delicious Indian dish, good on its own or served with rice or naan bread. Substitute tofu for paneer to make it vegan.

Ingredients:
2 tablespoons olive oil, divided
1  onion, diced
6 cloves garlic, crushed
2 teaspoons ground coriander
2 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons red pepper flakes
2 teaspoons curry powder
2 teaspoons ground cumin
1 teaspoon salt
1 cup water
2 (10 ounce) packages frozen chopped spinach, thawed and drained
3  tomatoes, diced
2 tablespoons grated fresh ginger root
2 cups cubed paneer

Directions:
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion until slightly tender, about 5 minutes. Add garlic, coriander, turmeric, garam masala, red pepper flakes, curry powder, cumin, and salt; cook and stir until fragrant, about 1 minute. Mix water, spinach, tomatoes, and ginger into the onion mixture; simmer for 20 minutes. Remove from heat and cool slightly, about 5 minutes. Transfer spinach mixture to a blender and blend until smooth. Heat remaining 1 tablespoon olive oil in a skillet over medium heat; cook and stir paneer until lightly browned, about 5 minutes. Stir pureed spinach mixture into skillet with paneer. Cook until heated through, 3 to 5 minutes.

Prep time: 20 mins
Cook time: 34 mins
Total time: 59 mins
Yields: 6 servings

Calories: 194.7
Fat: 9.4 g
Saturated fat: 3 g
Carbohydrates: 16.3 g
Sugars: 4.6 g
Dietary fiber: 5.7 g
Protein: 14.6 g
Cholesterol: 11.3 mg
Sodium: 772.6 mg
Slow Cooker Tuscan Pot Roast


Ingredients:
olive oil, onions, celery ribs, carrots, garlic cloves, tomato paste, dry red wine, dried mushroom, kosher salt, dried oregano, plum tomatoes

Directions:
Heat the oil in a large pan over medium-high heat and brown the roast on all sides.  Transfer the roast to a 4- to 6-quart slow cooker.
To the oil remaining in the pan, add the onions, celery, carrots, and garlic.  Cook, stirring frequently, until tender, about 10 minutes.  Add the tomato paste and stir to coat the vegetables; transfer to the cooker.
Pour the wine into the pan and deglaze, scraping up any browned bits, then pour the contents of the pan into the cooker.  Add the mushrooms, salt, oregano, and tomatoes (as well as about 1 cup of their liquid].  Cook 8 hours on low heat, or 4 hours on high heat.
Laotian Salad Dressing


Ingredients:
fresh lemon juice, garlic clove, fish sauce, roasted peanuts, sugar, water, cayenne pepper, fresh cilantro, red chile, onions

Directions:
Cook the sugar and water over medium heat until it becomes a light syrup.
Stir in the remaining ingredients;  let cool to room temperature.
Cannellini Crostini


Ingredients:
French baguette, cannellini beans, sherry wine vinegar, white wine vinegar, lemon juice, salt, extra virgin olive oil, extra virgin olive oil, paprika, fresh Italian parsley, red onion ring

Directions:
*NOTE:  A word of advice: Using roasted garlic mellowed the flavor. Using unroasted garlic will in my opinion overpower the flavor however. DO NOT use jarred roasted garlic.
In a mixing bowl, combine the white beans, garlic, sherry vinegar, lemon juice and olive oil. Add a little bit of the cooking bean liquid if necessary to help in blending. Be careful not to add too much liquid though!
Mash the bean mixture with a fork until very smooth. If you think it is necessary to add again a very small amount of the bean cooking liquid to help in mashing, then do so.
Cover the bean mixture and allow to sit at least 1 hour. I recommend tasting and adjusting seasonings after standing time.
Heat a skillet over medium-high heat. Brush each slice of bread with olive oil on both sides, and toast in the skillet until it is lightly browned on both sides; approximately 2 minutes per side. (Alternatively, you can broil the baguette slices, but you need to be [[really]] careful not to burn the bread!].
Top each slice with some of the bean mixture.
Arrange the crostini slices on a pretty platter. Add a sprinkle of paprika over the slices, very lightly drizzle a small amount of olive oil on top of the toasted slices,  garnish artfully with the fresh parsley and a smattering of red onion rings.
Serve immediately.
Prep and cooking times are estimated.
Quick and Easy Pork Chop Marinade and Basting Sauce


Ingredients:
ketchup, brown sugar

Directions:
Mix all three ingredients and pour over Pork Chops or Pork Steaks, and let sit for 8 hours or over night. (Pork will turn out nice and tender].
Or just use as a Basting Sauce or BBQ Sauce.
Chocolate Cookie Truffles


Ingredients:
cream cheese, milk

Directions:
Place softened cream cheese in a medium sized bowl, set aside.
Chop 1 square of baking chocolate into small pieces and melt in the microwave in a microwave-safe bowl, 30 - 45 seconds, stir until smooth, cool slightly.
Stir chocolate into cream cheese, mix well.
Crumble chocolate cookies into the cream cheese/chocolate mixture, stir until very well combined.
Scoop by teaspoonfuls and roll into balls between your palms, stirring in a few dribbles of cream or milk into mixture if the balls don't hold together.
Cover and chill balls at least an hour.
Chop 1 square baking chocolate and the chocolate bark, melt together in a microwave safe bowl until smooth, stirring after the 1st minute and every 20-30 seconds until smooth.
With a toothpick dip balls into melted chocolate mixture, using a spoon to coat tops and wipe excess from bottoms, place on large, foil-lined plate or cookie sheet. Allow the chocolate coating to set until firm, store in the refrigerator in a zip baggie.
S'mores Cookies


Ingredients:
butter, granulated sugar, brown sugar, eggs, vanilla, baking soda, salt, cinnamon, flour, chocolate chips, mini marshmallows, graham crackers

Directions:
Preheat oven to 375 degrees.
Lay out graham crackers on cookie sheets.  They should all be touching at the edges.
Mix together flour, baking soda, salt, and cinnamon.  Stir in butter and both sugars.  Add eggs and vanilla, then stir until well combined.
Fold in chocolate chips and mini marshmallows.
Chill dough for 1 hour.
Place spoons of dough on crackers.  If you like your cookies thicker, use larger spoons, if you like thinner cookies, use smaller spoons (you might have to use more or fewer graham crackers].  Space the dough balls about 1" apart from each other.
Bake for 5 minutes, then remove tray and press in chocolate squares.  Bake for another 5-7 minutes.
Let cool, then cut into squares.
Stuffed Bell Pepper Appy


Ingredients:
red bell pepper, green bell pepper, blue cheese, cream cheese, butter

Directions:
Wash peppers, remove core, cut a slice from the top of ea pepper just lrg enough to remove the rounded edges, remove any membranes & set aside. Take the tops sliced from ea pepper, cut them into a fine dice & set aside.
Blend cheeses w/butter till well-mixed & smooth. Gently fold in the finely diced red & green bell pepper. Fill ea pepper w/the mixture, compressing it as you do & then level the top surface of ea pepper. Cover w/plastic wrap & chill for several hours.
*To Serve* ~ Cut ea pepper in 9 slices, reward yourself w/the bottom slice & put the 16 remaining slices atop the bread squares cut to approximate the size of the sliced peppers. Sprinkle w/parsley as desired & serve on a platter garnished w/a sml bowl of pimento stuffed green olives & grape clusters.
*Note* ~ My pic is a departure from the *To Serve* suggestion, mainly because DH bought only green peppers which were lrg & not well-sized for the rye bread he bought instead of pumpernickel.
Beef Sliders
Category: appetizers-and-snacks
By Brian Genest

A real-deal beef slider isn't just a tiny hamburger, which is what you get at the vast majority of restaurants. To be authentic, it has to be steamed over a bed of onions, bread, and all. You can change up the toppings, but I love them best with the traditional pickles and onions.

Ingredients:
4 tablespoons mayonnaise
2 tablespoons Sriracha sauce
1 tablespoon pickle juice
1 teaspoon prepared yellow mustard
1 teaspoon garlic powder
1 teaspoon white sugar
½ teaspoon salt
1 tablespoon olive oil, or as needed
1  white onion, thinly sliced
1 pound ground beef
1 tablespoon hamburger seasoning
1 teaspoon Worcestershire sauce
3 slices American cheese
1  dill pickle, sliced
6  slider rolls, halved

Directions:
Mix mayonnaise, Sriracha, pickle juice, mustard, garlic powder, sugar, and salt together in a bowl for comeback sauce. Refrigerate for 1 hour. Set aside 6 teaspoons for sliders; refrigerate remaining sauce for another use. Coat the bottom of a deep pan with a thin layer of oil. Heat over medium heat. Add onion in about a 1/2-inch layer across the whole pan. Cover and let cook until fragrant, 3 to 4 minutes. Reduce heat to medium-low, stir, and re-cover. While onion is cooking, combine beef, seasoning, and Worcestershire sauce in a bowl. Shape into 6 small patties. Toss onion around the pan so as not to burn one side. Place patties over the bed of onion and cover the pan. Cook for 2 minutes. Flip burgers. Place 1/2 a slice of American cheese on top of each burger and several pickle slices on the cheese. Place both halves of buns stacked face-down on top of each burger. The top bun should be the one touching the cheese and pickles. Cover to steam the buns and cook burgers until no longer pink in the centers, 3 to 5 minutes more. Remove the buns and burgers from the pan. Spread comeback sauce on the bottom half of each bun, then load some onions onto it. Place burger and top bun on top. Serve hot.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 6 sliders

Calories: 829.1
Fat: 50.7 g
Saturated fat: 16.6 g
Carbohydrates: 51.4 g
Sugars: 3.7 g
Dietary fiber: 3.5 g
Protein: 39.9 g
Cholesterol: 128.2 mg
Sodium: 2178.7 mg
Buffalo Chicken Fingers


Ingredients:
water, boneless skinless chicken breast, plain low-fat yogurt, blue cheese, red wine vinegar, dry sherry, Worcestershire sauce, garlic powder, black pepper

Directions:
Preheat oven to 450 degrees.
Line a 13x9x2 baking pan with aluminum foil and oil lightly.
In a shallow dish, whisk the egg whites with the water for about 1 minute, or just until frothy.
In another shallow dish, mix the bread crumbs with the ground red pepper.
Dip the chicken fingers into the egg white mixture and roll in the seasoned bread crumbs.
Place in baking pan and drizzle with the 2 tbsp of oil.
Bake uncovered 5 minutes on each side or until crispy and golden brown.
While the chicken is baking, prepare the dipping sauce.
In a medium sized bowl, blend all dipping sauce ingredients together.
Spoon into small individual bowls if desired.
Peach and Strawberry Smoothie


Ingredients:
honey, strawberries, bananas

Directions:
Place all ingredients in a blender & process until smooth., Pour into tall glasses & ENJOY!
Cajun Chicken Lasagna
Category: main-dish
By SAIDANDDUNN

This lasagna has just the right amount of zing to it. The key to this is the andouille sausage...probably not good for anyone counting calories either! The meat mixture would be good served over fettuccine noodles, if you would like to save time

Ingredients:
1 (16 ounce) package lasagna noodles
1 pound andouille sausage, quartered lengthwise and sliced
1 pound skinless, boneless chicken breast halves - cut into chunks
2 teaspoons Cajun seasoning
1 teaspoon dried sage
½ cup chopped onion
½ cup chopped celery
¼ cup chopped red bell pepper
1 tablespoon finely chopped garlic
2 (10 ounce) containers Alfredo Sauce, divided
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese

Directions:
Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container  . Lightly grease a 9x13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese. Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 45 mins
Yields: 12 servings

Calories: 487.9
Fat: 29 g
Saturated fat: 11.3 g
Carbohydrates: 32 g
Sugars: 3.3 g
Dietary fiber: 1.5 g
Protein: 25.4 g
Cholesterol: 74.7 mg
Sodium: 1044.7 mg
Quick Guacamole


Ingredients:
avocado, small curd cottage cheese

Directions:
Mash the avocado., Stir in remaining ingredients., Mix well.
Seared Shrimp Tortilla Bites


Ingredients:
shrimp, garlic cloves, salt, peanut butter, lime juice, soy sauce, ginger, garlic clove, mango, tortilla chips, coriander leaves

Directions:
If using frozen shrimp, thaw and pat dry well. Discard tail shell, if still on. Heat oil in a large frying pan over medium-high heat. Add shrimp, garlic and salt. Stir fry until shrimp is pink, about 4 minutes. Toss with coriander. Refrigerate to cool or cover and refrigerate overnight.
Stir peanut butter with lime juice, hot sauce, soy sauce, ginger and garlic. Stir in a little water if needed until a thick sauce-like consistency. Sauce can be made a couple of days in advance then covered and refrigerated.
Peel mango and cut fruit from pit. Dice into 1/2-inch (1.5 cm] pieces. Just before serving, assemble bites. Spoon about 1 to 1-1/2 tsp (5 to 7 mL] peanut sauce into tortilla scoop. Top with a shrimp, mango piece and coriander leaf if using. Repeat with remaining shrimp. You may have a bit of sauce leftover depending on the number of shrimp you have.
Milk Chocolate Fudge


Ingredients:
sugar, butter, evaporated milk, marshmallow creme, vanilla, walnuts

Directions:
Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil.
In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly.
Boil 5 minutes, stirring constantly.
Remove from heat.
Add marshmallow creme and chocolate chips; blend until smooth.
Stir in walnuts and vanilla.
Pour into buttered, foil-lined pan.
Cool to room temperature. Score fudge into 36 squares.
Refrigerate until firm.
Remove fudge from pan by lifting foil; remove foil from sides of fudge.
Using large knife, cut through scored lines.
Store in refrigerator.