xiaoxl/recipe_data huggingface dataset:
Stuffed Flounder Fillets


Ingredients:
flounder fillets, onion, garlic, celery, carrot, red bell pepper, parsley sprigs, dry parmesan cheese, Dijon mustard, fresh lemon juice

Directions:
Preheat oven to 400°F.
Rinse fillets, pat dry with paper towels.
Sauté onions over medium heat until tender. Add celery, carrot, and pepper.
Reduce heat to medium low, cover and cook for 5 minutes, until vegetables are tender.
Increase heat to medium-high, stir in thyme and cook until all moisture is absorbed.  Stir in 1 tablespoon parsley.
Spoon an equal amount of stuffing into center of each fillet.
Roll lengthwise and seal with a toothpick.
Place filets, seam side down, into coated casserole dish.
In small bowl combine cheese, mayonnaise, and mustard.
Spread over fish, sprinkle with lemon juice.
Bake 20 minutes until the fish flakes easily with fork.
Red Alert Summer Slaw


Ingredients:
red cabbage, red onion, oranges, pecans, olive oil, mayonnaise, honey, pepper, salt

Directions:
Toss shredded cabbage, red onions, pecans, and oranges  into serving bowl.
Next, take your honey and drizzle over top.
Add pepper and salt, oil, juice, and mayo.
Toss again, mixing all ingredients up together, let sit for 30 minutes in fridge, serve cold on salad plate, glass desert bowls or paper cups.
Complimented sweet petite tuna melt peppers, see this recipe on Sassy Red Chef page.
Chocolate Pudding Zucchini Muffins


Ingredients:
eggs, sugar, chocolate instant pudding, zucchini, vanilla, unbleached flour, whole wheat flour, baking soda, baking powder, salt, cinnamon

Directions:
Beat eggs, oil, sugar, pudding mix, vanilla and zucchini together.
Blend dry ingredients and add to zucchini mixture; mix well.
Scoop into greased muffin tins.
Bake 17-20 minutes at 350Â°.
** Makes 2 1/2 dozen muffins.  I made 2 dozen regular plus 1 dozen mini muffins.
** You could also grease two loaf pans and bake 1 hour at 350Â° for Chocolate Pudding Zucchini Bread.
High Roasted Turkey


Ingredients:
kosher salt, table salt, sugar, unsalted butter

Directions:
To brine the turkey: Dissolve salt and sugar in 2 gallons cold water in large stockpot or clean bucket.
Add turkey and refrigerate or set in very cool spot (not more than 40°F] for 8 hours.
Set slotted broiler pan top on top of roasting pan with foil-covered dressing and spray with nonstick cooking spray; set roasting pan on baking sheet to support bottom.
Remove turkey from brine and rinse well under cool running water.
Position turkey on broiler pan top; thoroughly pat surface of turkey dry with paper towels.
Refrigerate turkey and dressing, uncovered, 8 to 24 hours.
To roast turkey with dressing: Adjust oven rack to lower-middle position and heat oven to 450°F.
Remove broiler pan top with turkey and foil cover over roasting pan; replace broiler pan top with turkey.
Brush turkey with melted butter.
Place entire assembly with turkey in oven and roast until turkey skin is crisp and deep brown and instant-read thermometer reads 165 °F when inserted in thickest part of breast and 175°F in thickest part of thigh, 80 to 100 minutes, rotating pan from front to back after 40 minutes.
Transfer broiler pan top with turkey to cutting board, tent loosely with foil, and let rest 20 minutes.
Meanwhile, adjust oven rack to upper-middle position, place roasting pan with dressing back in oven, and bake until golden brown, about 10 minutes.
Cool dressing 5 minutes, then spoon into bowl or onto turkey serving platter.
Carve turkey.
Mom's Pancakes


Ingredients:
flour, baking powder, sugar, salt, egg, milk, butter

Directions:
Combine wet and dry ingredients separately first and then together, using more milk if needed to obtain pancake consistency.
Cook on low heat.
Lilikoi Liqueur (Passion Fruit)


Ingredients:
vodka, water, sugar, passion fruit

Directions:
Place half of the vodka with the passion fruit., Set it aside for 15 days., After 15 days dissolve sugar in water., Combine with the passion fruit mixture and add the remaining vodka., Set it aside for another 15 days., Enjoy., Set aside time is not included.
Thumbprint Cookies


Ingredients:
butter, brown sugar, egg, vanilla, flour, salt

Directions:
Watch the video: https://youtu.be/vKI8adWk1bQ.
Mix butter, sugar, egg yolk and vanilla thoroughly. Add flour and salt and stir inches Roll dough into small balls. Beat egg white slightly with fork. Dip balls in egg white. Roll in nuts. Place on ungreased baking sheet.*.
Bake at 350 degrees for 10-12 minutes. Remove from oven and gently depress indents into a cookie with a small rounded implement while still hot. Place cookies on a cooling rack. Let cool. Pipe or spoon jam into cooled centers of the cookie.
*At this point, you could press your thumb into the cookie ball before baking, hence the name of the cookie. Not having had success with this method, I created a different method as shared above.
Microwave Scalloped Apples


Ingredients:
apples, sugar, cornstarch, cinnamon, nutmeg, butter

Directions:
Place apples in a 2 1/2 quart microwave safe bowl.
Combine the sugar, cornstarch, cinnamon and nutmeg; sprinkle over apples and toss to coat.
Dot with butter.
Cover and microwave on high for 5-10 minutes or until apples are tender, stirring occasionally.
Cookies 'n' Creme Fudge
Category: trusted-brands-recipes-and-tips
By Eagle brand

Creme-filled chocolate cookies are great in this white chocolate fudge.

Ingredients:
3 (6 ounce) packages white chocolate baking squares
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
⅛ teaspoon salt
3 cups coarsely crushed chocolate creme-filled sandwich cookies

Directions:
In heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt. Remove from heat; stir in crushed cookies. Spread evenly into wax-paper-lined 8-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

Yields: 2 - 1/2 pounds

Calories: 142.5
Fat: 6.3 g
Saturated fat: 3.4 g
Carbohydrates: 15 g
Sugars: 13.1 g
Dietary fiber: 0.2 g
Protein: 1.5 g
Cholesterol: 6.2 mg
Sodium: 61.9 mg
Zucchini Vegetable Stuffing/Casserole


Ingredients:
green zucchini, carrots, cauliflower florets, red bell pepper, fresh garlic cloves, parmesan cheese, cheddar cheese, eggs, olive oil, salt, pepper, garlic powder, onion powder, black pepper, salt, crushed red pepper flakes, thyme, rosemary, sage, salted butter

Directions:
Preheat oven to 375.
In a steaming bag, or in a steamer, par-cook cauliflower & carrots until al dente.
Sprinkle zucchini with salt and toss in a colander. Allow to set for 15 minutes. Rinse, drain and pat dry with paper towels.
Meanwhile in a large bowl, combine all vegetables, bread, eggs, olive oil, garlic, cheeses and sprinkle with spices. Toss until everything is well coated and bread is moist.
If bread is really dry, add another egg at your discretion.
Pour into a buttered casserole dish - 9x13. Drizzle melted butter over the top and add more parmesan if you like.
Bake uncovered until puffy and golden brown on top and cooked all the way through. Approximate baking time will depend on the moistness of the bread used, but plan on at least 30 minutes.
Caribbean Cassis


Ingredients:
creme de cassis, light rum, lemon juice

Directions:
Shake all the ingredients with ice., Strain into a highball glass with ice., Garnish with lemon.
Southwestern Chicken Barley Tomato Soup


Ingredients:
tomatoes, medium hot salsa, fat free chicken broth, water, green onion, quick-cooking barley, black beans, chicken breasts

Directions:
In a 6-quart saucepan, combine the first 5 ingredients (tomatoes, salsa, chicken broth, water, green onions].
Over high heat, bring to a boil;  cover and reduce heat to low.  Simmer about 20 minutes, stirring occasionally.
Blend soup (I use a small hand immersion blender - this step is optional, but how I prepared the soup].
Add barley, chicken breast and black beans.  Simmer 20-25 minutes, stirring occasionally, or until barley is tender.
Serve Immediately.  Can season with salt & pepper, or top or with sour cream or cheddar cheese.
Grilled Pork and Apples


Ingredients:
lemon juice, sage, brown sugar, onion, apples

Directions:
Place meat in a plastic bag.
In a small bowl, mix apple and lemon juices, sage, brown sugar and onion and stir until sugar is dissolved.
Pour over meat.
Close bag tightly and turn to coat chops well.
Place in a bowl and refrigerate several hours or overnight.
Remove chops from marinade and drain well.
Place marinade in a small saucepan, bring to a boil and continue to boil for one full minute.
Grill chops over hot coals for 20 minutes, turning and basting with marinade occasionally.
Core apples but do not peel.
Cut into thick rings.
Brush apples with marinade and place on grill around pork.
Continue grilling pork and apples until pork is done as desired and apples are tender, about 15 minutes.
Remove from grill and sprinkle lightly with salt and pepper.
Chicken Pesto Sandwiches


Ingredients:
olive oil, boneless skinless chicken breasts, shallot, garlic powder, mozzarella cheese, pesto sauce, plum tomato

Directions:
Place chicken on cutting board and fillet each breast into 2 pieces. This is easily done by placing hand flat on breast and cutting lengthwise starting at thicker end.
Sprinkle fillets on both sides with salt, pepper and garlic powder to taste.
Heat a large frying pan or electric skillet and add 3 tablespoons of olive oil when hot. Add chicken breasts (do not overcrowd, due in batches if necessary], and brown on both sides until chicken is no longer pink. Remove from skillet and cover with foil to keep warm.
Add the last of the olive oil, mushrooms and shallots and  cook until done.
While you are cooking mushrooms and shallots, split rolls and toast lightly.
When done spread with desired amount of pesto.
Assembly: Place cooked chicken breast on roll, top with mushroom-shallot mixture, tomato (if used] and a thin sprinkling of grated mozzarella cheese.
Broil open faced sandwich under broiler until cheese is melted.
Garlic and Herb Bread


Ingredients:
water, brown sugar, garlic cloves, dried basil, salt, all-purpose white flour, dry active yeast

Directions:
Add ingredients in order as listed to your ABM, and set on dough cycle.
After cycle ends: remove dough and seperate into 2 sets of dough.  This dough will be very sticky, so you must sprinkle flour where you are going to work with the dough.  I also coat my hands in flour so I can handle it.  Don't be afraid to sprinkle flour all over it if necessary, this won't hurt it.
Roll out each loaf into a 12x5 inch, and pull-up dough long side, so you will have two 12 inch loaves, pinch sides closed.
Turn on oven for a few minutes to about 100 degrees, then turn oven off.
Place loaves on greased cookie sheet and cover with kitchen towel.
Place loaves in oven to rise for about an hour.
Remove loaves from oven, then preheat to 350 degrees.
Place loaves back in oven for 20-25 minutes.
Removed and let cool on cake rack.
Gran Smith's Meat Roll, 361cals Per Serve


Ingredients:
beef mince, salt, bacon, egg

Directions:
Mix in bowl the Mince, Bacon and Breadcrumbs. Drop in the egg (not Beating]. Mix well.
Put mixture in bowl or loaf tin. Do not press down mixture too much to give a  light texture to the roll. Cover with greaseproof paper and tie with string.
Place in pan with enough water to come half-way up the container.
Steam for 2 1/2 hours, slowly.
See that the pan does not get dry. Add boiling water when needed.
Leave to go cold before serving with a nice green salad.
Would also make a nice filling for sandwiches.
Oven-Baked Chicken Piccata
Category: main-dish
By thedailygourmet

This entire dish bakes in a cast iron skillet. I use cantanzaro herbs from the Savory Spice Shop®, you can use Italian seasoning but it will have a little different taste. Feel free to serve this on top of angel hair pasta if desired.

Ingredients:
¼ cup butter
½ cup all-purpose flour
¼ cup grated Parmesan cheese
1 teaspoon cantanzaro herbs (such as Savory Spice Shop®)
1 teaspoon garlic salt, divided
1 pound boneless, skinless chicken breasts, sliced horizontally
½ teaspoon black pepper
½ cup chicken bone broth
¼ cup lemon juice, or to taste
2 tablespoons capers
¼ cup dry white wine, such as Pinot Grigio
1  lemon, sliced  (Optional)

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Add butter to a large cast iron skillet and place into the oven to allow butter to melt - careful not to burn the butter. In a shallow dish combine flour, Parmesan cheese, cantanzaro herbs, and 1/2 teaspoon garlic salt. Mix to combine. Season chicken with remaining 1/2 teaspoon garlic salt and black pepper. Dredge in the flour mixture to coat evenly. Carefully remove the skillet from the oven using oven mitts and mix bone broth and lemon juice into the melted butter. Place the flour-seasoned chicken breasts in the skillet and sprinkle with capers. Spoon some of the melted mutter mixture over the chicken. Return skillet to the oven and bake until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. If the skillet liquid evaporates too quickly, add additional bone broth and lemon juice. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Carefully pour wine into the bottom of the skillet. Broil chicken until lightly browned on top. Spoon the sauce over the chicken. Garnish with lemon slices.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 333.5
Fat: 16 g
Saturated fat: 9 g
Carbohydrates: 17.8 g
Sugars: 0.8 g
Dietary fiber: 2.2 g
Protein: 28 g
Cholesterol: 100.3 mg
Sodium: 942.6 mg
Egg White Omelet Manicotti Style for 1


Ingredients:
olive oil, onion, garlic clove, 2% fat cottage cheese, mozzarella cheese, parmesan cheese, spinach, Egg Beaters egg substitute, chopped tomato

Directions:
saute in olive oil: onion, red pepper and garlic about 5 minutes.
Mix together:  cottage cheese, mozzarella, parmesan cheese, italian seasoning, salt and pepper and spinach.
I add to onion mixture to warm.
Cook egg whites and add cheese filling when eggs are set.  Top with chopped tomato.
Baked Beans


Ingredients:
dried great northern beans, onion, bacon, brown sugar, tomato paste, whole tomatoes

Directions:
Look through the beans for any rocks or irregular looking beans and discard those.  Put beans in large pot and rinse with cold water, then cover with cold water and cook till done.  Drain.
Preheat oven to 325.
In medium sized bowl combine tomato paste and juice from the canned tomatoes.  Set aside.
In bottom of greased Dutch oven layer half the cooked beans.  Next cover that with half the onions and bacon.  Sprinkle brown sugar over this generously.  Repeat the layers ending with another generous sprinkling of brown sugar.
Top this with canned tomatoes that you have cut up or squished with your hand.  Then top this with the reserved tomato paste mixture.
Cover the beans and bake for 2 to 3 hours.
Before you bake it the original recipe states that you can add a little syrup to the mixture but I never do this.
Mock Matzo / Gluten-Free Non-Gebrokts Matzah Crackers


Ingredients:
potato starch, flax seed meal, vegetable shortening, coconut oil, warm water, salt

Directions:
Preheat oven to 450°F
Cover a cookie sheet with aluminum foil. In a medium bowl, combine the dry ingredients. Mix shortening or coconut oil into the dry ingredients using your hands. Add water just a little bit at a time until the dough makes a ball and isn't too sticky. Knead well, making sure there are no big chunks of shortening. If the dough is sticky, add additional potato starch.
Take walnut size pieces and press with your fingers onto the foil-covered baking sheet until flat and thin. Smooth out edges, if desired, and use a fork to prick rows of holes.
Cook for 10 minutes, watching carefully to make sure they don't get overdone. You should underbake them slightly, rather than overbaking. Remove from oven as soon as the edges become slightly brown - The top should still be white.
Quick Cider Vinegar Dressing


Ingredients:
apple cider vinegar, water, sea salt, black pepper, garlic, stevia, dried oregano, cumin, red pepper flakes

Directions:
Add all items to a shaker; shake vigorously.
Pour on desired item and serve.
ENJOY!
**I use a dressing shaker that I can mix and store in and keep it in the fridge until I use it up.  :].
Mini Chocolate-Glazed Fudge Cakes


Ingredients:
all-purpose flour, baking powder, baking soda, kosher salt, granulated sugar, butter, egg, water

Directions:
PREHEAT oven to 350°F Line 48 mini muffin cups with paper liners.
COMBINE flour, baking cocoa, baking powder, baking soda and salt in large mixing bowl. Stir well.
BEAT sugar and butter in large mixer bowl until creamy. Beat in egg and Coffee-mate. Slowly beat in flour mixture until smooth. Add coffee; beat on low to incorporate, then increase speed to medium and beat for 1 minute. Spoon batter evenly into prepared cups, filling each 2/3 full.
BAKE for 13 to 15 minutes or until wooden pick inserted in cupcake comes out clean. Cool completely before topping with chocolate glaze.
FOR CHOCOLATE GLAZE: COMBINE 1 cup powdered sugar, ½ cup NESTLÉ TOLL HOUSE Baking Cocoa, 6 tablespoons Dark Chocolate Fudge Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer, 6 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels and 2 tablespoons butter in medium, microwave-safe bowl. Heat on HIGH (100%] power for 30 seconds; stir. Continue to heat at 10-second intervals, stirring until smooth. Use about 1 teaspoon of glaze per cupcake.
Ever-Young Dough


Ingredients:
dry yeast, salt, milk, sugar, flour

Directions:
Knead the dough till it doesn't stick to the hands and the dish any more. Form a ball and put the dough in a closed container to the fridge for 4 hours or overnight.
NB: The dough should not be too thick and heavy, better add more flour when you form the pies.
Take the dough out to the table coated with a bit of flour and roll into a sheet about 1/3-inch thick. Cut circles from the dough using a cup or a small plate as your shape. Take prepared circle put a teaspoon of the filling in the middle and bring the sides of the dough together to make a closed pie.
Repeat with all circles, rolling the rest of the dough into a new sheet.
Place the pies on a greased cookie-pan, brush/coat "wax" with some beaten egg (you can use a small brush for BBQ] - this step with make pies tanned. Bake in the oven at 400°F for 5 minutes, then decrease the heat to 350° and bake 15-20 minutes more till the pies are pale golden.
Jalapeno Fudge
Category: appetizers-and-snacks
By ApeBoy

My mom used to feed this to me as a baby, strangely enough.

Ingredients:
6  eggs
1 ¼ pounds shredded Cheddar cheese
1 (4 ounce) can canned diced jalapeno peppers

Directions:
Preheat oven to 400 degrees F (200 degrees C). Butter a 9x12-inch baking dish. Beat eggs together in a bowl; stir Cheddar cheese and jalapeno peppers into the eggs. Pour mixture into the prepared baking dish. Bake in the preheated oven until cheese is bubbling and lightly browned, 20 to 25 minutes. Cool and cut into squares.

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

Calories: 274.6
Fat: 21.9 g
Saturated fat: 12.9 g
Carbohydrates: 1.5 g
Sugars: 0.8 g
Dietary fiber: 0.3 g
Protein: 18 g
Cholesterol: 171.2 mg
Sodium: 581.6 mg
Guilt-Free No-Bake Strawberry Cheesecake


Ingredients:
butter, honey, strawberry kiwi gelatin powder, boiling water, 1% fat cottage cheese, light cream cheese, sugar, vanilla extract, fresh strawberries, mint leaf

Directions:
Coat an 8 X 3-in. springform pan with nonstick spray.
Crust: Mix crumbs with butter mixture until evenly moistened. Press firmly over bottom and 3/4-in. up side of prepared pan. Place in freezer.
Filling: Stir gelatin and the boiling water in a 1-cup measure until gelatin has completely dissolved. Puree cottage cheese in a food processor until creamy. Add gelatin, cream cheese, sugar and extract; process until blended and smooth. Pour into prepared crust; smooth top. Cover pan and refrigerate about 4 hours, or until Filling has set.
Topping: Wash and dry strawberries; remove stems. Cut each in quarters lengthwise and place in bowl; add jelly and gently toss to coat.
Remove sides of springform pan and transfer cheesecake to a serving platter. Spoon berry mixture on top and sprinkle with mint leaves.
Drunk Berries in Tres Leches Cake


Ingredients:
unsweetened applesauce, egg white substitute, light vanilla soymilk, vanilla extract, ground cinnamon, fat-free evaporated milk, Kahlua, ground cinnamon, mixed berries, Splenda granular, Kahlua

Directions:
Mix berries, Splenda, and Kahlua together in bowl and place in refrigerator for later.
Mix cake ingredients (cake mix, applesauce, egg white, soy milk, vanilla, cinnamon] together with electric mixer or fork at low speed for two minutes or until fully blended.
Place batter in greased 9x14 cake pan and into the oven for 30 minutes at 350.
Cake is done when toothpick is inserted in the center and comes out clean.
Let cool for 30 minute.
While cake is cooling, mix together the evaporated and condensed milks along with half and half, Kahlua, and cinnamon.
Once cake is cooled, poke hole in it with fork and pour milks over it.
If need be, wait a few minutes between pouring.
Store any left over liquid.
Place cake in refrigerator for an hour, but, can be left in overnight as well.
When ready to serve, take out berries from earlier to pour over the cake and cut into 16 even squares.
May be topped with more milk mixture or sugar free caramel syrup.
Broccoli Spaghetti


Ingredients:
fresh broccoli, garlic cloves, olive oil, black pepper, water, salt, spaghetti, parmesan cheese

Directions:
Chop the broccoli fine and add it to a sauce pan.
Add garlic, olive oil, pepper and the water and bring to a boil.
Reduce the heat and simmer, partially covered, for 30 minutes.
Break up the broccoli as it cooks so that the end result is a mushy, slightly chunky green sauce.
You may need to add more water or oil to keep it at a 'wet', pourable consistency if the liquid evaporates too quickly. You basically want it to be the thickness of a tomato pasta sauce. Add salt to taste; I only add the salt at the end, because if you do so earlier on, the saltiness may become more intense when the mixture reduces.
Serve over cooked spaghetti. Sprinkle with parm if desired.
Yin Yang Salad


Ingredients:
fresh lemon juice, garlic clove, ground ginger, soy sauce, honey, canola oil, chickpeas, red bell pepper, mango, avocado

Directions:
In a small bowl; mix lemon juice, garlic, rice vinegar, ginger, soy sauce, honey, and oil.
In a large bowl;  put your chickpeas, red bell pepper, mango, avocado, and jalapeno.
Add the marinade to the salad and toss to coat.  Enjoy!
Nanaimo Bar Cookies


Ingredients:
graham cracker crumbs, butter, walnuts, sugar, vanilla, egg, butter, milk, instant vanilla pudding, confectioners' sugar, butter

Directions:
Base.
Combine ingredients. Press into 9 inch square cake pan. Chill.
Filling.
Combine butter, milk, and custard powder. Blend in confectioner's sugar. Spread over base. Chill at least 15 minutes.
Glaze.
Partially melt chocolate and butter. Remove from heat and stir until melted. Spread over custard layer. Chill.
Store in refrigerator, covered, up to 1 month. Makes 24 bars.
Serve chilled. They're rich, so small portions may be appropriate.
Variation: Add peppermint extract and green food coloring to the middle layer.