xiaoxl/recipe_data huggingface dataset:
Sauteed Crookneck Squash and Egg Noodles


Ingredients:
extra virgin olive oil, minced garlic cloves, lemon, fine sea salt, black pepper, Italian parsley, small caper

Directions:
Place 1-tablespoon olive oil in a hot saute pan. Add 1-tablespoon garlic and saute for a minute. Add baby spinach, sea salt, black pepper, 3-lemon wedges juiced and saute until spinach wilts.
Heat a large saute pan with olive oil. Add onions, serrano pepper, crookneck squash and garlic. Season with salt and pepper. Saute for 2-3 minutes. Add Chardonnay wine and reduce by half.
Place egg noodles is salted water and finish cooking.
Drain noodles and place in a large bowl. Add spinach, parsley and capers. lemon juice and toss. Season with salt and pepper to taste. Place in warm bowls and serve.
Garnish with fresh Italian Parsley.
My Grandma's Guacamole
Category: appetizers-and-snacks
By Skye Titus

My grandmother from Mexico taught me to make this. It has been passed down for many generations...

Ingredients:
2  fresh chile de arbol peppers, or to taste
3 medium avocados - peeled, pitted, and mashed (one pit reserved)
2 tablespoons finely chopped onion
¼ cup chopped roma tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 ½ cups chopped fresh cilantro
2 pinches garlic powder, or to taste
salt to taste
1  lime, juiced

Directions:
Preheat oven to 300 degrees F (150 degrees C). Arrange chile peppers on a baking sheet. Toast chile peppers in the preheated until browned, about 7 minutes. Remove stems. Mix avocados, onion, and roma tomatoes together in a bowl. Blend canned tomatoes, cilantro, toasted chile peppers, garlic powder, and salt in a blender until smooth. Pour about half the blended tomato mixture into avocado mixture. Reserve remaining tomato mixture for another use or for dipping. Squeeze lime juice into avocado mixture and gently stir until evenly combined. Transfer guacamole to a smaller serving bowl; place reserved avocado pit in the middle to prevent browning.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 186.3
Fat: 14.9 g
Saturated fat: 2.2 g
Carbohydrates: 14.5 g
Sugars: 2.9 g
Dietary fiber: 8.2 g
Protein: 3.3 g
Sodium: 110.9 mg
White Peach Sake


Ingredients:
water, granulated sugar, vanilla bean, cinnamon stick, sake, lemon juice

Directions:
Wash peaches. Do NOT peel. Cut into halves or thirds.
In large saucepan, heat water, sugar, vanilla bean, and cinnamon stick over medium heat. Wait till it begins to boil and add the peaches and their stones (im not sure but i think this is the pit]. Simmer for about 3 minutes.
Remove the peaches and discard their stones. Puree peaches in food processor. Strain puree and contents in saucepan through a sieve.
Return strained peach mixture to saucepan and continue to boil over medium heat until mixture is reduced to 1/3. Cool.
In a medium bowl, combine the peach mixture and sake. Add lemon juice to taste.
Pour sake into tall lipped jug or a similar container with spout and handle. It is recommended to drink cooled so you can stick it in the fridge if you prefer! Try other fruits using this recipe! :D.
Winter Cold Chaser Chicken Stew (Slow Cooker)


Ingredients:
chicken, carrots, celery, potatoes, onion, bay leaf, garlic cloves, chicken broth, dried basil

Directions:
1. Put carrots, celery, potatoes, garlic and onion in bottom of slow cooker. Note: Add frozen peas after about 4 hours of cooking.
2. Mix chicken broth with gravy mix and basil.
3. Add chicken and bay leaf to slow cooker.
4. Pour chicken broth mixture over everything in slow cooker. Salt and pepper to taste.
5. Cover and cook for 7 hours, or until done. (7 hours works well for me].
6. Break out the crusty bread and enjoy.
Cornbread Stuffing W/Shrimp & Andouille (Cajun/Creole ZWT-9)


Ingredients:
andouille sausage, unsalted butter, onions, celery, scallions, large shrimp, fresh garlic, sage, thyme, low sodium chicken broth, flat leaf parsley, salt, fresh ground pepper, Tabasco sauce

Directions:
Prepare cornbread per pkg instructions & cut into pieces as directed.
Preheat oven to 350°F --- Generously butter a 10x15-in glass or ceramic baking dish. Put the cornbread pieces into a lrg bowl.
In a lrg, deep skillet, cook the andouille over mod heat until lightly browned & the fat rendered (about 10 min]. Add to the cornbread.
Melt the butter in the skillet. Stir in the onions, celery & half of the scallions. Cook over low heat until soft (about 10 min]. Add the shrimp, garlic, sage & thyme. Cook (while stirring] until the shrimp are just cooked through (about 3 min]. Add the shrimp to the cornbread.
In the same skillet, bring the stock to a boil. Pour the stock over the cornbread & stir well. Add the parsley & remaining scallions. Season the stuffing w/salt, pepper & Tabasco to taste preferences.
Spread the stuffing in the prepared baking dish & bake for 1 hr (or until crisp & browned on top].
Marinated Tomatoes


Ingredients:
red wine vinegar, sugar, garlic powder, seasoning salt, dried oregano, black pepper, plum tomatoes

Directions:
In a bowl combine the oil and remaining ingredients except the tomatoes; whisk to blend well then place in a large heavy zip-top freezer bag.
Slice the tomatoes into 4 wedges; add to the plastic bag, and seal bag; turn to coat the tomato wedges with marinade.
Refrigerate for about 4 hours.
Let sit out at room temperature for 30 minutes before serving.
North African Chicken


Ingredients:
lemon juice, olive oil, garlic cloves, chicken

Directions:
Combine Seasoning Mix, Lemon Juice, Olive Oil and garlic, mixing well., Marinate the the chicken for two hours, refrigerated., Grill chicken 20 minutes or until juices run clear, basting with marinade.
Pasta With Spinach, Chickpeas, and Bacon


Ingredients:
olive oil, garlic cloves, bacon, red pepper flakes, canned chick-peas, fresh spinach, parmesan cheese

Directions:
Bring a large pot of water to a boil. Cook the pasta according to instructions on the box, minus a minute or two.
When done save 1/2 cup of pasta water and drain the rest- keep in a colander.
Pour the olive oil into a skillet over medium heat. . Add the bacon pieces and cook for 3 minutes or until they begin to render their fat. Toss in the garlic and cook for 2 minutes.
Sprinkle in the red pepper flakes.
Dump in chickpeas and stir to coat. Then add the spinach leaves, and cook until wilted. Season with a pinch of salt and add a half a cup or so of the pasta cooking water.
When the spinach is wilted, add pasta to the pan with spinach and chick peas. Cook, stirring constantly, for a minute or two.
Remove from the heat, sprinkle with cheese, and serve.
I actually removed the bacon before eating, wanted to add the flavor but avoid some of the calories.
Roast Duck With Balsamic Vinegar & Honey Glaze


Ingredients:
honey, black pepper, red wine vinegar

Directions:
Preheat oven to 425°F.
Remove (thawed] duck from bag and rinse under cold water.
Generously season duck cavity and skin with salt and pepper. Tie legs together with string.
Roast duck, breast side up, for 20 minutes. Remove duck from oven.
Rake skin numerous times with a sharp meat fork being careful not to pierce meat; return to oven. Continue to roast for 1 hour and 10 minutes. While roasting, frequently baste duck with juices from bottom of roasting pan.
While duck is roasting, combine 10 tablespoons balsamic vinegar, honey and pepper in small saucepan. Over high heat, bring to a boil. Boil until mixture starts to thicken. Stir constantly until mixture is very thick and reduced to about 3 tablespoons. Remove from heat; add remaining balsamic and red wine vinegar. Keep warm until duck is cooked. (If glaze cools and becomes too thick, warm over low heat, stirring constantly.].
When duck is cooked, remove from oven and dry skin with paper towels. Brush duck with a thick coat of warm glaze; place in oven for 1 minute. Remove from oven and serve immediately. Garnish with fresh herbs.
Meatloaf (The Works)


Ingredients:
egg, ground beef, milk, salt, pepper, garlic powder, olive oil, butter, red onion, carrot, red bell pepper, ketchup, catsup

Directions:
Set oven to 350°F.
in a large bowl mix the egg, milk, salt, pepper, garlic powder, breadcrumbs. then add the ground beef.
in a fairly large pan add the olive oil and butter. sauté carrot, red onion, bell pepper, mushrooms.
*Note* mushrooms will sauté faster than the other veggies, so you might want to wait a few minutes to add them. when they are tender enough drain all the sautéed vegetables.
*NOTE* This will be hot.* you may wait a few minutes to let the vegetables cool.
Then add the sautéed vegetables to the bowl of ground beef with the other ingredients. Mix in well. Also if you feel the mixture to be too sticky, you can add more bread crumbs.  (If you have food grade plastic gloves, this might be the time to use them].
Form either a loaf or ring (explained in baking options - below]. Add ketchup on top to taste or till you think it's pretty enough and put it in the oven.
*Don't forget to set your timer.
-Baking options-.
Can be formed into a 7x3x2-inch loaf in a shallow baking dish or stone cooked for 45 minutes or no pink.
On a large stone or glass shallow baking sheet form a ring that is 6 inches in diameter with a 2 inches hole (like a really big doughnut!]. Cook for 30 minutes or no pink.
**EXTRA-also there are other variations I have tried with meatloaf. You can sauté more onions and top the meatloaf with it before the ketchup. It's pretty good. You can also put bacon on the top of the  meatloaf.
Thai Celery  Rice Cooker Rice,


Ingredients:
butter, garlic clove, celery, carrot, rice, water

Directions:
saute, carrot, add celery., add garlic., put into rice cooker., add rice water  and chili., cook.
Mini-Pavlovas With Lemon Cream and Grapes


Ingredients:
salt, sugar, cornstarch, vanilla, heavy whipping cream, grapes

Directions:
Heat oven to 350° F. Line a baking sheet with parchment. With an electric mixer, beat egg whites and salt in a large bowl on medium speed until firm peaks form. On low speed, add the sugar a tablespoon at a time until the meringue forms stiff peaks. Whisk in cornstarch and vanilla.
Divide meringue into six 4-inch circles on the baking sheet. With a large spoon, make indentations in the middle of each. Place baking sheet in the oven and lower the temperature to 300°F. Bake 30 minutes, then turn off the oven and leave the baking sheet in for another 30 minutes.
To serve, whip the cream to soft peaks and stir in the lemon curd. Dollop onto the meringues and top with the grapes. Garnish with almonds, if desired.
Chicken Sausage Sauté


Ingredients:
pasta, olive oil, onion, bell peppers, garlic cloves, fresh rosemary, dried rosemary, fresh ground black pepper

Directions:
Cook the pasta according to package directions until cooked but still firm to the bite (al dente]. While the pasta is cooking, place the sausages in a small skillet over medium heat and add 1/4 cup water. Cover and simmer for 10 minutes. Turn sausages at 5 minutes and add more water if necessary.
Heat the oil in a large nonstick skillet over medium heat. Add the onion and coloured pepper strips and sauté for 10 minutes. Add the garlic and rosemary, and season with black pepper to taste. Lower heat and cook for 5 minutes more.
Remove sausages from small skillet and slice in half lengthwise, then crosswise into 1/2-inch slices. Add to the onions and peppers. Add balsamic vinegar and toss. Cook mixture until sausage is no longer pink in the middle. Serve over cooked pasta.
Apple Cinnamon Bread


Ingredients:
flour, baking powder, salt, cinnamon, ground cloves, sugar, sugar, eggs, vanilla, apples, walnuts

Directions:
Mix together first 5 ingredients. Set aside.
Mix 1 cup sugar with oil in large bowl. Stir in eggs and vanilla, then apples and nuts, if using. Stir in dry flour ingredients.
Pour into greased loaf pan.
Bake at 325 F for 50 to 60 minutes.
After bread has baked for 20 minutes, remove from oven and sprinkle with 1 teaspoon sugar. Return to oven and finish baking.
Do not undercook. Requires frequent toothpick testing at the end. Many variables seem to affect final doneness.
Let cool in pan.
Note: I made 2 mini loaves and baked them for 45 minutes.
Quinoa With Roasted Butternut Squash


Ingredients:
olive oil, fresh thyme leaves, quinoa, vegetable broth, water, dried cranberries, white wine vinegar

Directions:
Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil and set aside.
Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time.  Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.
Rose Water Cookies


Ingredients:
all-purpose flour, baking powder, salt, sugar, shortening, eggs, rose water

Directions:
Sift the dry ingredients together into a mixing bowl.
Add the shortening, eggs, and rose water and mix well.
Roll the dough out very thinly on a flat surface and cut with a floured cookie cutter.
Place the cookies on a greased cookie sheet and bake in a 400F oven for 8 to 10 minutes.
Indiana Pawpaw Bread


Ingredients:
sugar, eggs, butter, vanilla, sour cream, flour, baking soda, salt, pawpaw, banana, walnuts

Directions:
Grease a large loaf pan and preheat oven to 350 degrees.
Cream butter,sugar,eggs and vanilla with electric mixer.
Add dry ingredients to creamed mixture.
Stir in pawpapw puree, mashed bananas and walnuts. Mix until just blended. Do not over mix.
Pour batter in greased loaf pan.
Bake at 350 degrees for 1 hour or until knife comes out clean.
Pork Pie (Raised)


Ingredients:
bay leaf, onion, black peppercorns, cayenne pepper, ground ginger, ground mace, dried sage, dried marjoram, salt, pepper, milk, water, vegetable shortening, flour, flour, egg

Directions:
Put first four ingredients into a saucepan, cover with water.
Heat to a simmer for 20 minutes, then boil to reduce liquid to about half to three quarters of a cup.
Strain and cool.
Mix pork with spices and herbs, salt and pepper.
Bring milk,water and lard to a boil, gradually beat it into the flour and salt in a bowl.
Knead 3-4 minutes.
Roll out two thirds of the pastry, line an 8" spring form pan.
Add the meat mixture and 4 Tbsp.
of the meat stock to the pie case.
Roll out remaining dough to form lid, seal edges well with water.
Make a hole in center of pie.
Glaze with beaten egg.
Bake at 425 degrees for 30 minutes.
Cover loosely with foil, reduce heat to 350 degrees, and bake a further two and a half hours.
Cool pie.
Warm the remaining jellied stock, then pour into the center hole in the pie.
Chill.
Note: If you don't have bones for the stock, use 2 tsp.
of Gelatine to 1/2 pint stock.
French Fried Onions
Category: everyday-cooking
By Nancy

A homemade alternative to the Durkee® brand. I use these for casserole recipes. I will never buy store-bought French fried onions again. This recipe makes a lot! I often just use one onion and about 1/2 cup of milk and 1 cup of flour with seasonings if I just want to use them for one dish. Warning: You may have to make what the original recipe calls for because they are so yummy and you won't be able to stop eating them!

Ingredients:
3 large onions, sliced into thin rings
2 cups milk
2 cups all-purpose flour
1 pinch garlic powder, or to taste  (Optional)
1 pinch onion powder, or to taste  (Optional)
1 pinch ground white pepper, or to taste  (Optional)
salt to taste
vegetable oil for frying

Directions:
Soak onions in milk for 5 minutes. Combine flour, garlic powder, onion powder, white pepper, and salt. Add a handful of onions and toss to coat. Remove and repeat with remaining onions, one handful at a time. Heat oil in a large skillet or deep fryer. Fry onion in batches, stirring as needed, until evenly browned, 2 to 3 minutes each. Drain on paper towels and season with more salt. Store in an airtight container.

Prep time: 10 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 5 to 6 cups

Calories: 38.5
Fat: 0.9 g
Saturated fat: 0.2 g
Carbohydrates: 6.4 g
Sugars: 1.1 g
Dietary fiber: 0.4 g
Protein: 1.2 g
Cholesterol: 1 mg
Sodium: 9.5 mg
Asiago Potatoes


Ingredients:
Red Bliss potatoes, garlic cloves, olive oil, basil leaves, asiago cheese, mayonnaise, paprika

Directions:
Generously cover potatoes and 1 tablespoon salt with cold water in a medium pot, then simmer until tender, about 12 minutes. Drain potatoes and rinse with cold water. Cool to room temperature in refrigerator, about 40 minutes.
Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, about 12 minutes.
Drain garlic, reserving oil for another use, then mash to a paste.
Preheat oven to 350°F with rack in middle.
Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste.
Using a small melon-ball cutter or a teaspoon, scoop out a hole in each cooled potato, leaving a 1/4-inch shell.
Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.
Spicy Peach-Glazed Pork Chops


Ingredients:
Worcestershire sauce, boneless pork chops, ground ginger, ground cinnamon, olive oil, wine

Directions:
In a small bowl, mix together the peach preserves, Worcestershire sauce, and chile paste.
Rinse pork chops, and pat dry.
Sprinkle the chops with ginger, cinnamon, salt, and pepper.
Heat oil in a large skillet over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan, and set aside.
Pour white wine into the pan, and stir to scrape the bottom of the pan.
Stir in the peach preserves mixture.
Return the chops to the pan, and flip to coat with the sauce.
Reduce heat to medium low, and cook the pork chops for about 8 minutes on each side, or until done.
Brown Paprika Potatoes


Ingredients:
potatoes, bacon drippings, paprika, salt

Directions:
Score potatoes; brush with melted fat.
Roll potatoes in mixture of crushed corn flakes, paprika, and salt.
Bake covered in greased 1 1/2 quart baking dish in hot oven (425°F] about 45 minutes.
Herbed Mushroom Quiche


Ingredients:
dried basil, eggs, egg substitute, water, salt, black pepper, fresh mushrooms, margarine, butter, swiss cheese

Directions:
Saute mushrooms in margarine or butter., Cool to room temperature., Drain any liquid that accumulates., Preheat oven to 400*F., Prick pie crust with a fork several times., Pre-bake pastry for 5 minutes., In a medium-sized bowl, combine the cheese and basil., Place cooled mushrooms in the pie shell., Sprinkle cheese-basil mixture over the mushrooms., Beat the eggs,water,milk powder,salt and pepper in a bowl until blended., Pour over cheese., Bake 30 minutes or until a knife inserted in the center comes out clean.
Spinach Burgers


Ingredients:
spinach, onion, cheddar cheese, salt, pepper, garlic

Directions:
Chop spinach and onion., Mix all ingredients together., Make into 6 patties., Grill or fry until done, about 5 minutes per side.
Victoria's Oil & Vinegar Dressing


Ingredients:
red wine vinegar, soy sauce, sugar

Directions:
"Mix all ingredients together."
Virgin-Twisted Strawberry Colada


Ingredients:
character(0]

Directions:
Make this just before you are ready to serve.
Make both drink mixes according to directions substituting any alcohol for water.
Pour the two together in a tall glass, turning it to create a twist w/ the colors.
Place a squirt of whipped cream on top.
Quizno's Broccoli Cheese Soup


Ingredients:
butter, onion, garlic cloves, butter, fresh carrots, broccoli, flour, half-and-half, chicken bouillon, nutmeg, sharp cheddar cheese

Directions:
Saute onion in butter. When onions are golden, stir in garlic and cook for 3 more minutes. Set aside.
In another pan melt the 1/2 cup of butter and stir the butter and flour (make a roux] using a whisk over med. heat for 3-5 minutes. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 minutes. Add salt and pepper.
Pour in batches into osterizer (blender] and puree.
Return to pot and add the grated cheese and stir till well blended.
Put on low heat and stir the nutmeg.
Quinoa Tabbouleh
Category: salad
By SYNEVA B

This tabouli recipe is different. Instead of using bulgur like traditional tabouli, this recipe uses quinoa. It is a grain that is available at health food stores. It looks and tastes better than bulgur. My husband and I both love this and neither of us is vegetarian. It's a great meal for a hot summer day. The longer it sits the better it tastes.

Ingredients:
2 cups water
1 cup quinoa
1 pinch salt
¼ cup olive oil
½ teaspoon sea salt
¼ cup lemon juice
3  tomatoes, diced
1  cucumber, diced
2 bunches green onions, diced
2  carrots, grated
1 cup chopped fresh parsley

Directions:
In a saucepan bring water to a boil.  Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes.  Allow to cool to room temperature; fluff with a fork. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley.  Stir in cooled quinoa.

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

Calories: 354.2
Fat: 16.6 g
Saturated fat: 2 g
Carbohydrates: 45.7 g
Sugars: 7.8 g
Dietary fiber: 9.3 g
Protein: 9.6 g
Sodium: 324.7 mg
Gnocchi I
Category: main-dish
By Anna

This simple potato, flour, and egg recipe is one my family has used for generations.

Ingredients:
2  potatoes
2 cups all-purpose flour
1  egg

Directions:
Bring a large pot of salted water to a boil. Peel potatoes and add to pot.  Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher. Combine 1 cup mashed potato, flour and egg in a large bowl.  Knead until dough forms a ball.  Shape small portions of the dough into long "snakes".  On a floured surface, cut snakes into half-inch pieces. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 servings

Calories: 329.2
Fat: 2 g
Saturated fat: 0.5 g
Carbohydrates: 67 g
Sugars: 1.1 g
Dietary fiber: 3.4 g
Protein: 9.7 g
Cholesterol: 53 mg
Sodium: 21.5 mg
South Beach Steak Diane


Ingredients:
beef tenderloin, margarine, onion, mushroom, garlic, Worcestershire sauce, mustard powder, lemon juice, dried parsley, fresh chives, salt, pepper

Directions:
Place each 3 oz piece of tenderloin between wax paper and pound with a mallet until the steak is about 1/2 inch thick.
Pat meat with paper towel to dry; season with salt and pepper.
In a large skillet, melt 3 Tbsp of the margarine and cook meat on medium to high heat for 2 minutes on each side.
Remove the meat from skillet onto a plate and keep warm.
In the same skillet, melt 2 Tbsp of margarine and saute the mushrooms, onion and garlic until veggies are semi-soft.
Add the mustard powder and Worcestershire, mixing well.
Add the meat to skillet and cook until meat is done to your liking.
Remove the meat and keep warm; combine lemon juice and parsley in the skillet and cook until warmed.
Pour sauce over the meat and garnish with chives; serve.