xiaoxl/recipe_data huggingface dataset:
Betsy's Best Gluten-Free Muffins
Category: bread
By Terry Walker

My daughter adapted this recipe from multiple standard muffin recipes. I prefer these delicious muffins because they come out light and moist every time.

Ingredients:
1 cup white rice flour
¾ cup white sugar
½ cup oat flour
½ cup all-purpose gluten-free flour
1 tablespoon baking powder
½ teaspoon ground cinnamon
1  egg
⅔ cup milk
⅓ cup vegetable oil
⅓ cup yogurt
½ teaspoon vanilla extract
½ cup chopped walnuts
½ cup raisins
½ cup pumpkin puree

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with paper liners. Mix rice flour, sugar, oat flour, all-purpose flour, baking powder, and cinnamon together in a large bowl. Beat egg, milk, vegetable oil, yogurt, and vanilla together in a separate bowl until smooth; add to the dry ingredients and mix by hand until mostly smooth with only small lumps and you cannot see any patches of dry material in the batter. Gently stir walnuts, raisins, and pumpkin puree into the batter; spoon into prepared muffin cups to about 2/3 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 servings

Calories: 258.7
Fat: 10.9 g
Saturated fat: 1.6 g
Carbohydrates: 38.3 g
Sugars: 18.4 g
Dietary fiber: 2.2 g
Protein: 4.3 g
Cholesterol: 17 mg
Sodium: 125.6 mg
Crunch -Topped Peanut Butter Cinnamon Roll Pudding


Ingredients:
egg, vanilla, baking powder, salt, granola cereal

Directions:
In a bowl, beat together the sugar, rice milk, egg, peanut butter, vanilla, baking powder and salt until well combined.
Add cinnamon roll pieces and fold in well to coat with the mixture.
Let stand 20 minutes.
Heat the oven to 350F and grease two (1 ½ cup] jars or ramekins.
Spoon the bread pudding mixture into the jars, pressing in lightly, and place in a 2” high baking pan.
Top with granola.
Pour hot water halfway up the sides of the pan and carefully place in the oven.
Bake for 45 minutes, until set.
Cool in the waterbath for 15 minutes, then remove jars to a wire rack and cool at least 15 minutes longer before serving.
Alternatively, cool completely and store, covered, in the fridge up to 1 week.
Roast Chicken Soup


Ingredients:
olive oil, onion, spaghetti squash, mushrooms, garlic, tomatoes, baking potatoes, bulgur, roasting chicken

Directions:
Drizzle some of the olive oil in the bottom of a roasting pan and move it around to discourage sticking.
Wash, seed and quarter the squash and place in the pan peel-side down.  Add quartered onion, potatoes, tomatoes, mushrooms and any other vegetables you like to the pan, distributing them evenly. **Note:  Celery does not roast well.
Prepare the garlic head for roasting by removing any loose peel/paper and slice the top off, exposing each of the cloves.  Tuck the head in the pan among the vegetables and drizzle a bit of olive oil over it.
Season chicken as desired and place right on top of the vegetables.  They act as a rack and the chicken seasons the vegetables wonderfully.
Roast in 450F oven for 20 minutes then turn oven down to 400F for remaining cook time [usually 45 minutes for me, but this all depends on bird weight].
After chicken is thoroughly cooked the vegetables will also be cooked.  Time to plate and serve -- enjoy your wonderful roast chicken and vegetable dinner  :].
Once dinner is over, remove remaining meat from bones.  I set the breast meat aside for sandwiches and save the rest for the soup. Place the bones in your crock with a bay leaf and just enough water to cover and let it simmer overnight at low setting. [Mine only has a low/high cook option]  Don't forget to add the drippings from the pan.
Next morning I scoop out the bones and leaf to discard.  I also strain the broth, though it probably isn't necessary.  Fat can be scooped from the top of the stock at any time you like but it should be minimal.
Add the leftover roasted vegetables cut into bite size pieces.  A quick chop should do since they're already cooked and easy to cut.  [If you use the spaghetti squash, be sure to scrape out/use all the goodness and discard the peel] Also add bite size pieces of the meat.
Mince and add as much of the roasted garlic as desired.  The whole head may be too much for your taste, but the cloves have many other wonderful uses so it wont go to waste  :].
Taste the stock and add seasoning to preference.
At this point the soup is ready to serve [pack for lunches].  I allow it to simmer throughout the day as the flavors will continue to develop.
Optional - Add a cup of grain here.  It will cook as the soup simmers.
Broiled Lemon and Garlic Tiger Prawns


Ingredients:
tiger shrimp, butter, garlic, lemon juice, parmesan cheese

Directions:
Preheat oven on broiler setting.  With a sharp knife, remove tails from prawns and butterfly them from the underside.  Arrange prawns on broiler pan.
In a small saucepan, melt butter with garlic and lemon juice.  Pour 1/4 butter mixture in a small bowl and brush onto prawns.  Sprinkle all the prawns with parmesan cheese.
Place broiler pan on top rack and broil prawns for 4-5 minutes or until done.  Serve with remaining butter mixture for dipping.
Zucchini Noodle Shrimp Scampi
Category: main-dish
By MCabrera75

We love shrimp scampi, but have decided to cut back where we can on heavy carbs. This is the perfect solution! I will be swapping out pasta for veggie noodles quite frequently now!

Ingredients:
1 ½ pounds zucchini
¼ cup unsalted butter
2 tablespoons olive oil
1  shallot, minced
2 cloves garlic, minced
½ cup white wine
½  lemon, juiced
1 pound large shrimp, peeled and deveined
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste
2 tablespoons grated Parmesan cheese, or to taste  (Optional)

Directions:
Make zucchini noodles using a spiralizer or julienne peeler. Melt butter in a large skillet over medium-high heat. Pour in olive oil. Add shallot; cook and stir until tender, 4 to 5 minutes. Add minced garlic; cook until golden, about 2 minutes. Stir in wine and lemon juice; cook until sauce is reduced by almost half, about 3 minutes. Add shrimp, salt, and black pepper. Cook until shrimp turn pink, 2 to 3 minutes. Transfer shrimp to serving plate. Stir zucchini noodles into skillet. Season with salt and black pepper. Cook until noodles are tender, 4 to 6 minutes. Return shrimp to the skillet. Stir in parsley and Parmesan cheese before serving.

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

Calories: 324.6
Fat: 20.3 g
Saturated fat: 9 g
Carbohydrates: 9.3 g
Sugars: 3.7 g
Dietary fiber: 2.1 g
Protein: 22.1 g
Cholesterol: 205.3 mg
Sodium: 298.3 mg
Vegan Spaghetti


Ingredients:
vegan sausage links, salt, pepper, onion powder

Directions:
Heat a well oiled skillet on medium- high.  When hot, add the veggie sausage.  Let cook for a few minutes, and break up into small chunks.  Cook until brown.
Pour in all of spaghetti sauce.  Let simmer on medium heat.
Add in 1/2 tsp onion powder and 1/2 tsp Italian Seasoning.
Boil 3 cups water.  Add a dash of salt.  When boiling, add in noodles.  Cook until al-dente.
Serve and enjoy!
Creamy Chicken and Green Bean Casserole


Ingredients:
boneless chicken breasts, dried thyme, onion, frozen green beans, mushrooms, butter, cornstarch, Dijon mustard, pepper, vermouth, parmesan cheese

Directions:
layer green beans, onion, chicken, mushrooms, dot with butter, mix stock 1/2 and 1/2  vermouth and mustard and cornstarch, pour over beans, cover bake 45 minutes at 375  degrees, uncover., top with cheese, bake 10 minutes more til thick and bubbly.
Cucumber Appetizers


Ingredients:
cucumber, cottage cheese, smoked salmon, paprika

Directions:
Slice the cucumber into 20 slices.
Add a teaspoon of cottage cheese on top of each slice of cucumber then a small slice of smoked salmon.
Finish off with a sprinkle of paprika then enjoy!
Rosemary Chicken Breasts


Ingredients:
boneless skinless chicken breasts, extra virgin olive oil, rosemary, salt, coarse black pepper, garlic cloves

Directions:
Place balsamic vinegar in one pie plate (or similar container].
Place the olive oil in another pie plate (or similar container].
Coat chicken with balsamic vinegar, then olive oil.
Season chicken with rosemary, salt and pepper and let stand 10 to 15 minutes.
Heat a medium nonstick skillet over medium heat .
Add chicken breasts and cracked garlic to the pan.
Cook chicken 12 minutes, or until juices run clear, turning occasionally.  The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
Slice each chicken breast and serve on plate.
Fancy Baked Potatoes/ Alternative to Potato Salad


Ingredients:
potatoes, onion, green pepper, margarine

Directions:
Mix all in a 2 quart baking dish., Bake at 375 for one hours.
Sour Cream Apple Pie


Ingredients:
apples, mcintosh apples, flour, sugar, salt, egg, sour cream, vanilla, nutmeg, butter, flour, sugar, cinnamon

Directions:
Core, peel and slice apples into thin pieces. A slicer peeler corer machine works best!
Mix 2 tablespoons of flour, 3/4 cup of sugar, and salt.
Add beaten egg, sour cream, vanilla and nutmeg. Mix well.
Fold in apples. Then pour into pie shell.
Bake @ 400 for 15 minutes. Then reduce heat to 350, and bake for another 30 minutes.
Remove from heat and sprinkle topping on top of apples, bake again @ 400 for an additional 10 minutes.
For topping, combine 1/2 stick of butter (very cold], 1/2 cup of flour, 1/8 cup of sugar, and 1 teaspoons of cinnamon. Cut with a pastry blender.
*** I have yet to try this, but saw it for another apple pie recipe and I think it sounds delish!. Instead of using this crumble recipe use 1.5 cups crushed pecan sandie cookies; may need 2 cups and 4 TBL butter melted. Mix the butter with cookies and sprinkle on top and bake as directed above (same way you would bake with my current crumb topping.***.
Spinach Ricotta Chicken Bake


Ingredients:
chicken breasts, spinach, light ricotta cheese, parmesan cheese, garlic powder, ground nutmeg

Directions:
Preheat the oven to 400 degrees F.
Coat a 8-by-8 baking dish with olive oil spray.
Cook chicken in a skillet until just starting to brown.
Place the spinach in the middle of a clean dishtowel. Fold up the towel over the spinach and wring out as much moisture as possible.
Place the spinach in a large mixing bowl.
Add the ricotta, Parmesan, egg whites, garlic powder and nutmeg. Stir well.
Move spinach mixture to the prepared dish over top of the chicken. With the back of a spoon, spread it out to uniformly fill the dish.
Bake for 20 minutes, or until is hot throughout and the top begins to brown.
Let stand for five minutes to slightly cool.
Place the sauce in sauce pan. Heat until warm.
Spoon sauce over chicken-spinach-ricotta bake.
Serve immediately.
Beijing Bok Choy


Ingredients:
bok choy, green onion, bamboo shoots, grapefruit, juice of, honey, salt, pepper, canola oil, red pepper flakes, sesame seeds, soy sauce

Directions:
Remove and wash each bok choy rib before chopping.
In a small bowl; mix grapefruit juice, rice vinegar, honey, salt, pepper, red pepper flakes, and soy sauce.
Heat canola oil in a large skillet.
Add onions, bamboo shoots, and mushrooms then saute on med-high heat for 3 minutes.
Turn heat down to med-low then add bok choy and the marinade.
Stir then cover and simmer for 10 minutes until bok choy wilts.  (Stir occasionally during this time].
After 10 minutes, remove lid and add the sesame oil and sesame seeds.
Stir and simmer for 1 more minute.
Low-Fat Crispy Chicken Wings


Ingredients:
self raising flour, lemon pepper, white pepper, cayenne pepper, black pepper, dried herbs, chicken wings, olive oil flavored cooking spray

Directions:
Preheat oven to 220°C.
Line 2 baking trays with baking paper.
Prepare the chicken wings by taking off the tip and cutting them in half at the joint (this does not have to be done, but I always do my wings this way].
Combine all the dry ingredients in a large plastic bag.
Spray the wings with oil.
Add about a third of them to the flour mixture and shake until well coated.
Place on prepared baking trays.
Repeat with remaining ingredients.
Spray chicken with oil again.
Bake for 25-35 minutes or until crisp and cooked through.
Serve with fries or salad.
Japanese Gyoza


Ingredients:
pork sausage, soy sauce, carrot, garlic, green onions, fresh ginger, cabbage, beef broth, tahini, rice vinegar, Japanese soy sauce, sugar, light corn syrup, fresh garlic, szechwan pepper, green onions

Directions:
In a large skillet brown the pork and sausage.
Saute this over med-high heat, adding the soy sauce and chili oil.
When the meat is browned, add the next 4 ingredients and fry for several minutes.
Add cabbage, cook til wilted.
Add broth.
Cover, let mixture steam until liquid is reduced.
Remove mixture with slotted spoon and place in bowl to cool.
*Brush water around the edges of gyoza wrapper.
Place filling in gyoza.
Seal with gyoza press or pinch together with fingers making little folds.
Heat less than 1/4 cup peanut oil in pan.
Addd several gyoza to pan.
Brown gyoza on both sides.
Carefully add 1/4 cup water to hot pan and quickly cover.
Let steam until liquid is evaporated.
Remove to cool.
Makes about 100.
These freeze well, freeze in single layer.
*Ihave made the the filling the day before and assembled the gyoza right beore cooking.
The whole family helps with this process.
To make dipping sauce: Simply combine all of the ingredients in your blender or food processor.
Blend at high speed until the sauce is smooth.
Pour the sauce in a small serving bowl and top with a couple of drops of chili oil (if desiring a hotter sauce] and chopped green onions.
Creamy Coleslaw


Ingredients:
mayonnaise, sour cream, onion, sugar, white vinegar, dry mustard

Directions:
Place contents of the 2 packages of cole slaw mix in large mixing bowl (give yourself room to toss].
In medium bowl, mix together the mayonnaise, sour cream, grated onion, sugar, vinegar, dry mustard, celery salt, salt and pepper. Stir until combined and smooth.
Pour over cabbage and toss well.  Taste and adjust seasonings according to your own taste.
Chill until time to serve.
Jalapeno Chicken Dip
Category: appetizers-and-snacks
By Alona

This is so easy! People are always amazed when I give them the recipe. You can make it as spicy as you want or not at all.

Ingredients:
1 (10 ounce) can chunk white chicken in water, thoroughly drained
1 pinch seasoned salt
2 (8 ounce) packages cream cheese, softened
1 (10.75 ounce) can  condensed cream of chicken soup
3 tablespoons chopped jalapeno

Directions:
Combine the chicken and seasoned salt in a large skillet over medium-low heat; heat through. Combine the cream cheese and chicken soup in a microwave-safe bowl; cover and heat for 1 minute in the microwave. Add the chicken mixture and continue to heat at 1 minute intervals until the liquid bubbles. Stir in the jalapenos and serve immediately.

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

Calories: 153.8
Fat: 13.1 g
Saturated fat: 7.3 g
Carbohydrates: 2.3 g
Sugars: 0.2 g
Protein: 6.8 g
Cholesterol: 46.1 mg
Sodium: 330.8 mg
Lentil Salad in Olive Oil With Egyptian Spices


Ingredients:
olive oil, garlic cloves, cumin seed, cardamom seed, ground fenugreek, dried brown lentils, salt, fresh ground black pepper

Directions:
In a small saucepan, heat 3 tablespoons  of the olive oil over medium heat with the garlic. As soon as the garlic begins to sizzle remove from the burner, add the cumin, coriander, cardamom, and fenugreek, stir, and set aside.
Place the lentils in a medium saucepan of lightly salted cold water and bring to a boil. Cook until al dente, about 25 minutes from when you turned the heat on(or a little longer if you want them softer]. Drain and toss with the garlic, olive oil, and spices while still hot. Season with salt and pepper, toss, and arrange on a serving platter. Drizzle the remaining 1 tablespoon olive oil over the top.
Serve at room temperature. Enjoy!
Rye Cheese Toast With Garlic


Ingredients:
butter, cheddar cheese, sweet paprika, garlic powder, dill pickles

Directions:
Preheat broiler. Toast bread lightly then place on baking sheet. Lightly butter Toast and sprinkle evenly with cheese, garlic powder and sweet paprika.
Broil until tops are golden brown.
Let cool one minute and serve with pickles.
Enjoy.
Sweet Potato Yeast Rolls


Ingredients:
active dry yeast, nonfat milk, granulated sugar, sweet potato, eggs, unsalted butter, salt, granulated sugar, all-purpose flour, cold water, sesame seeds

Directions:
In a large mixing bowl, dissolve yeast in warm milk, then add 1 teaspoon of sugar & let stand for 5 minutes.
Add the sweet potatoes, egg yolks, butter, salt, the 1/3 cup sugar & only 2 cups of the flour.
Beat util smooth, then stir in enough of the remaining flour to form a soft dough ~ All of the last 2 cups of flour might not be used!
Turn onto a floured surface & knead until smooth & elastic, about 6-8 minutes.
Place dough in a bowl coated with cooking spray, turning once to coat the top.
Cover & let rise in a warm place until doubled, about 1 1/2 hours.
Punch the dough down, then turn onto a lightly floured surface & divide into 30 balls.
Roll each ball into a 10" rope, then tie each rope into a loose knot.
Place the knots of dough 2" apart on baking sheets coated with cooking spray.
Cover & let rise until doubled, about 30 minutes.
About 15 minutes before the rising is finished, preheat oven to 350 degrees F.
In a small bowl, beat egg whites & cold water. Brush this egg wash over the rolls, then sprinkle each with sesame seeds.
Bake for 15-17 minutes or until lightly browned.
Remove from pans to cool on wire racks.
Lilliputian Bacon, Lettuce and Tomato Sandwiches


Ingredients:
mayonnaise, frisee, plum tomatoes, cherry tomatoes, chervil

Directions:
Lay the toast squares on a board.
Place a small dollop of mayonnaise on each.
Place a small sprig of frisee on the mayonnaise, follow with a slice of tomato, sprinkle with salt and pepper, and finish with a piece of warm bacon.
Garnish with a chervil leaf and serve.
Bacon Wrapped Bratwurst
Category: meat-and-poultry
By Ssharp

Sweet, tangy, smoky, and oh so good!  A great party recipe that every carnivore loves.

Ingredients:
4  bratwurst
3 (12 ounce) cans light beer
5 tablespoons brown sugar
1 teaspoon cayenne pepper
6 slices bacon, cut in half

Directions:
Poke bratwurst several times with a small fork, and place into a saucepan with the beer. Bring to a boil over high heat, then reduce heat to medium, and simmer for 15 minutes. Remove the bratwurst from the beer, and allow to cool to room temperature. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and place a wire rack on top. Toss the brown sugar and cayenne pepper together in a large bowl and set aside. Cut each bratwurst into three pieces, wrap each piece with half strip of bacon, and secure with a toothpick. Toss the bratwurst with the cayenne mixture to coat, then place onto the prepared baking sheet. Bake in preheated oven until the bacon is brown and crisp, 25 to 35 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 55 mins
Yields: 12 pieces

Calories: 352.9
Fat: 22.1 g
Saturated fat: 7.5 g
Carbohydrates: 16.1 g
Sugars: 11.2 g
Dietary fiber: 0.1 g
Protein: 12.5 g
Cholesterol: 56.3 mg
Sodium: 751.4 mg
Creamy Vegan Polenta With Mushrooms


Ingredients:
yellow corn grits, cornmeal, soymilk, nutritional yeast, extra virgin olive oil, ground turmeric, white mushrooms, roma tomatoes, garlic powder, onion powder, white beans

Directions:
In a medium saucepan, add grits and 3 cups water. Bring to a boil, then reduce heat to simmer. Cook for 5 minutes, stirring often. Alternatively, cook according to package directions.
2.To the grits, add non-dairy milk, nutritional yeast, Pompeian Robust Extra Virgin Olive Oil, and turmeric. Stir; season with salt and pepper to taste.
3.Warm a greased medium skillet over medium heat. Once hot, add mushrooms and tomatoes. Cook for 8-10 minutes, until mushrooms are tender and slightly browned. Add Pompeian Organic Balsamic Vinegar, garlic powder, and onion powder. Cook for 3-5 more minutes, until vinegar has thickened.
4.Add white beans and spinach; cook for 3-5 minutes, stirring, until spinach is wilted.
5.Serve bean and mushroom mixture over polenta. Garnish with pumpkin seeds.
Nepalese Chicken Curry - the Best


Ingredients:
chicken thighs, onions, garlic cloves, tomatoes, ginger, turmeric, cumin powder, coriander powder, chili powder, cloves, cinnamon stick, cardamom pods, bay leaf, cumin seed, salt

Directions:
Heat oil in a large saucepan and add the cumin seeds stirring for just 15 seconds or there about. Add onions and fry until they are soft.
Add the chicken and salt to taste and cook/fry until they become well sealed or slightly brown. add the garlic, ginger, cloves, cardamom,  cinnamon and the bay leaf and stir for a few minutes on medium heat.
Add Turmeric, chilli, cumin and coriander powders and mix well with the chicken and cook for a further 3-5 minutes stirring.
Add the tomatoes and stir, lower the heat and simmer with lid just slightly tilted for about 20 minutes - do not be tempted to add water as it will make its own juice.
Baked Trout Fillets With Bread Stuffing


Ingredients:
trout fillets, extra virgin olive oil, scallion, carrot, chicken broth, egg, salt, ground black pepper

Directions:
To prepare the trout: Preheat the oven to 400°F Coat a large baking sheet with oil.
With a tweezer or pin-nosed pliers, remove any tiny bones from the fillets, skin side down, on the baking sheet.
In a large sauté pan, heat the oil over medium heat.
Pour half into a cup; set aside.
Add the scallions and carrot to the pan.
Cook for about 3 minutes, or until soft.
Add the bread cubes, broth, egg, 1/4 teaspoon salt, and the pepper.
Toss to moisten.
Spoon oval mounds of the stuffing on the fillets.
Press lightly to pack.
Drizzle with the reserved oil.
Bake for 18 to 20 minutes, or until the stuffing is golden.
With a panckae turner, transfer the stuffed fillets to plates.
Note: This dish may be put together several hours in advance.
Allow the stuffing to cool to room temperature before mounding the fillets.
Cover with plastic wrap and refrigerate.
The baking time may increase by 5 minutes.
Uncle Bill's Hot Water Cornbread
Category: bread
By QueenE

My uncle Bill's recipe for a quick, no-bake cornbread.

Ingredients:
3 tablespoons oil
1 cup water
1 cup yellow cornmeal
1 dash seasoned salt

Directions:
Heat oil in a cast iron skillet over medium heat. Bring water to a boil in a saucepan. Place cornmeal in a bowl. Slowly pour boiling water into the cornmeal; stir until smooth. Mix seasoned salt into the batter. Drop batter with a spoon into the hot oil. Fry until edges are brown, about 5 minutes; flip over bread. Flatten with spatula; fry until bread is cooked through and edges are brown, about 5 minutes. Drain on a paper towel.

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

Calories: 217.9
Fat: 10.8 g
Saturated fat: 1.7 g
Carbohydrates: 27.4 g
Sugars: 0.6 g
Dietary fiber: 1.4 g
Protein: 2.5 g
Sodium: 61.5 mg
Pretty in Pink Strawberry Cupcakes


Ingredients:
strawberry gelatin, strawberry, eggs

Directions:
Preheat oven to 350ºF. Line muffin pans with paper liners.
Blend cake mix, gelatin, chopped strawberries, milk, oil and eggs in a large bowl. Mix until thoroughly combined.
Spoon batter into each cup, filling it 3/4 of the way full.
Bake in the middle of the oven until cupcakes are lightly golden and spring back when gently pressed - about 20-25 minute.