xiaoxl/recipe_data huggingface dataset:
Penzey's Ham and Asparagus Bake


Ingredients:
cooked ham, green onion, fresh asparagus, butter, eggs, skim milk, flour, parmesan cheese, salt, dried thyme, rosemary, garlic powder, ground black pepper, cheddar cheese

Directions:
Preheat oven to 425°F  Lightly grease a 9x13-inch baking pan.
Melt butter in frying pan over medium heat; add the asparagus and green onions and saute until tender, about 8 minutes, stirring frequently.
If you like, add the ham to saute for the last 2 minutes.
When they vegetables are tender, add them to the baking pan along with the ham.
In a large bowl, beat together the eggs, milk mixed with flour, Parmesan cheese, salt, thyme, rosemary, garlic and pepper.
Beat until smooth and pour over the ham mixture.
Bake, uncovered, for 30 minutes or until a knife inserted in the center comes out clean.
Sprinkle with cheddar cheese.  Bake an additional 3-5 minutes until the cheese is melted.
Let set a few minutes before cutting and serving.
Quick-n-Zingy Orange Porridge (2-ingredients)


Ingredients:
character(0]

Directions:
Combine oat bran and orange juice in a medium sized microwave-safe bowl.
Microwave on HIGH for 2 minutes; watch constantly and stop cooking when mixture threatens to bubble over the sides of the bowl.
Stir occasionally.
After 2 minutes, check to see if all the orange juice has been absorbed.
If not, microwave for another 30 seconds to a minute.
Stir, and, if desired, top with fresh orange slices (or any other"compatible" fruit] for a yummy, citrusy breakfast!
Note: Microwave times will vary so adjust cook time accordingly; this recipe simply provides a rough guideline.
Kotlet Schabowy (Polish Breaded Pork Chop)
Category: world-cuisine
By olenka

Breaded pork chops with mashed potatoes and salad (preferably a sauerkraut salad) is served regularly for Sunday dinner in Poland. Pound the meat as thinly as you can for best results.

Ingredients:
2  boneless pork chops
salt and freshly ground black pepper to taste
1 tablespoon all-purpose flour
1  egg
5 tablespoons bread crumbs
2 tablespoons vegetable oil, or as needed

Directions:
Place pork chops between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet, turning occasionally, until very thin. Season with salt and pepper. Pour flour onto a large plate. Whisk egg in a wide, shallow bowl. Place breadcrumbs in a separate shallow bowl. Dredge chops with flour. Dip in whisked egg. Coat with bread crumbs on both sides. Shake off excess coating. Heat oil in a large skillet over medium-high heat. Add breaded chops; cook until golden brown, about 5 minutes per side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 pork chops

Calories: 332.1
Fat: 21.8 g
Saturated fat: 4.9 g
Carbohydrates: 15.2 g
Sugars: 1.2 g
Dietary fiber: 0.9 g
Protein: 18.1 g
Cholesterol: 123.8 mg
Sodium: 257.4 mg
Spiced Winter Squash With Fennel


Ingredients:
fennel bulb, onions, olive oil, ground cumin, ground cinnamon, chili powder, turmeric, salt, pepper, olive oil

Directions:
Position rack in bottom third of oven and preheat to 425F/220°C.
The squash should be peeled, halved lengthwise, seeded and cut into 1" pieces.
Trim the fennel and cut lengthwise into 1" wedges.
Peel onions and leaving root end intact, cut into 1/2" wedges.
Place all the cut-up vegetables into a large mixing bowl.  Set aside.
In a glass bowl or measuring cup, combine the olive oil, cumin, cinnamon, paprika, turmeric, salt and pepper.  Mix to blend.
Pour the spice mix over the veggies and toss to coat.
Grease a roasting pan with the 1 tablespoon of oil and then tip the vegetables into the pan and spread evenly.  Use a rubber spatula to get the remaining oil and spices out of the bowl.
Roast until the vegetables are tender and browned, turning once or twice, about 45 minutes.
Serve and enjoy!
Glam Ham


Ingredients:
orange marmalade, Dijon mustard, pineapple rings

Directions:
Preheat the oven to 350ºF.
Place the ham in a 9-inch pie plate. In a small bowl, combine the marmalade and mustard. Rub all over the ham. Bake until the ham is heated through, about 45 minutes.
Transfer the ham to a serving dish and spoon the pan juices on top. Decoratively arrange the pineapple and apricots on the ham, gently pressing into the glaze to adhere.
Grilled Turkey Reubens
Category: meat-and-poultry
By ThnkThn

A twist on the old favorite for those who don't have Thousand Island on hand.  You've never had a homemade sandwich quite like this!

Ingredients:
4 slices rye bread
2 tablespoons extra-virgin olive oil
4 teaspoons mayonnaise
4 teaspoons hot chicken wing sauce
2 slices Swiss cheese
½ cup sauerkraut
8 slices deli turkey

Directions:
Preheat a large skillet over medium heat. Lightly coat one side of each slice of bread with olive oil; lay out the slices, oiled side down, on a plate. Spread 1 teaspoon mayonnaise and 1 teaspoon of hot sauce on each slice. Top two of the slices of bread with a slice of Swiss cheese and 1/4 cup of sauerkraut. Arrange the turkey on the other two slices of bread. Bring the two halves together. Fry the sandwiches in the preheated skillet until the bread is golden brown on both sides and the cheese has melted.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 sandwiches

Calories: 575.2
Fat: 32.8 g
Saturated fat: 9.4 g
Carbohydrates: 38.3 g
Sugars: 3.9 g
Dietary fiber: 4.7 g
Protein: 32.1 g
Cholesterol: 75.5 mg
Sodium: 2342.7 mg
Tropical Chicken Salad


Ingredients:
boneless skinless chicken breast, celery, pineapple chunk, romaine lettuce, black olives, lime juice, dill weed, chives

Directions:
Combine chicken, celery, pineapple, lettuce, and olives; toss well.
Mix lime juice, orange juice, dill weed, and chives in a small bowl.
Drizzle sauce over salad.
Enjoy!
Gnocchi with Sage-Butter Sauce
Category: world-cuisine
By Gina Izzy Shores

A delicious sage, butter, garlic and cheese sauce makes a delicious side dish or complete meal!

Ingredients:
2 (12 ounce) packages potato gnocchi
¼ cup butter
1 clove garlic, minced
1 teaspoon dried sage
¼ teaspoon salt
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain. Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds, then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 768.2
Fat: 51.8 g
Saturated fat: 32.1 g
Carbohydrates: 61.6 g
Sugars: 0.2 g
Dietary fiber: 3.5 g
Protein: 15.7 g
Cholesterol: 140.2 mg
Sodium: 977.4 mg
Mussels With Dynamite Sauce


Ingredients:
half-and-half, sriracha sauce, masago smelt roe, fresh lemon

Directions:
Pre-heat your broiler or toaster oven to 350 degrees.
Detach mussels from the shell and replace back.  Arrange them in the same way on the baking pan. Set aside as you prepare the sauce.
To prepare the sauce, first drop a pinch of the Hon Dashi pellets in a medium bowl and dissolve completely with the half and half.
Then add the Kewpie mayo. Combine the mixture with a spoon until smooth.  Add the Sriracha or chili sauce and fully incorporate it into the sauce.
Do a taste test here. If you would like the sauce to be hotter, add a little more Sriracha or chili sauce. If you want it to be milder, add a few squirts of Kewpie mayo. If you think you've added too much mayo, you can thin the mixture slightly with a few drops of half and half.
The consistency of the sauce should be like pancake batter or a softened milk shake.
Once you've reached this stage, add the roe and stir slowly to distribute it evenly into the sauce.  Spoon the sauce over each mussel. Put just enough to cover the meat completely.
Place the mussels under the broiler or toaster oven to cook.
Check frequently and rotate the pan occasionally to even out the browning. Cook until the sauce bubbles and gets golden brown with a few dark spots forming. The total cooking time should not exceed 15 minutes.
Serve immediately, squeeze some lemon juice on each as you are eating them.  ENJOY!
Mexican Pizza for Two


Ingredients:
flour tortillas, tomatoes, salsa, black olives, monterey jack cheese, lettuce

Directions:
Place one tortilla on a microwave-safe plate., Layer with half of the pepperoni, tomatoes, salsa, olvies, and cheese., Microwave on HIGH for 1.5 to 2 minutes or until cheese is melted., Remove from microwave and garnish with one half of the shredded lettuce., Repeat above steps for 2nd pizza.
Bucket Salad


Ingredients:
iceberg lettuce, tomatoes, red onion, low-fat cheddar cheese, non-fat tortilla chips, salsa, lean ground beef

Directions:
As you tear and chop the lettuce, onion, and tomatoes, place them into a large container. I always use a clean bucket, hence the name, and it is full when the salad is completed. Crumble in the tortilla chips, and add the cheese. Stir in the two jars of Ranch dressing, and the salsa. Mix well. Set aside.
Brown the ground beef in a large skillet over medium heat, stirring and crumbling as it cooks. Drain off grease. Stir the beef into the salad just before serving.
Savory Oatmeal, Risotto Style


Ingredients:
onion, carrot, celery rib, fresh thyme, garlic clove, butter, steel cut oats, white wine, chicken broth, Worcestershire sauce

Directions:
Melt butter in a saucepan over medium heat. Add chopped onion, carrot, and celery. Add salt and pepper and continue to sauté.  Next add sliced mushrooms, continue with sautéing, then add garlic and fresh thyme.  (If not using mushrooms, omit the thyme.]  Once liquid from shrooms has been released and re-absorbed, add the steel-cut oats, stirring to coat with melted butter from the sautéed veggies, crisping slightly.
Deglaze with a splash of white wine, stirring well to combine. Add chicken stock or broth. Bring to boil, then reduce heat to simmer. Cover saucepan with lid slightly offset and continue to simmer for about 30 minutes until desired consistency.  Should be creamy from the carbs in the oats and look similar to risotto.
Adjust seasonings with salt, pepper, and Worcestershire sauce. Serve warm in soup bowl.
Perfect Bread Machine Garlic Bread


Ingredients:
water, butter, dry milk, sugar, salt, dried parsley, garlic powder, bread flour, dry yeast

Directions:
Place in pan of bread machine in order recommended., Select basic bread.
Lemon Icebox Cookies


Ingredients:
butter, sugar, brown sugar, eggs, lemon peel, fresh lemon juice, flour, baking soda, salt

Directions:
Beat butter and both sugars with an electric mixer until fluffy.
Add eggs, one at a time, and beat well after each addition.
Add grated peel and lemon juice and bleat until well blended.
Add flour, baking soda and salt to butter mixture, beating until just blended.
Divide into 3 equal pieces and roll each piece, on wax or parchment paper, into a 12 inch log.
Wrap and chill for 8 hours. I usually make up the night before I want to bake them.
Cut each log into 1/2 inch slices and place on lightly greased baking sheets.
Bake at 350º for 12 to 14 minutes until edges are lightly browned.
Remove to wire racks to cool.
Store in an airtight container or freeze.
Chocolate Ganache Layer Cake
Category: desserts
By MARSHA2647

Made entirely from scratch, this rich, fudgy, gooey, chocolate ganache layer cake is easy enough for the most novice baker to make. I won 2nd place in my first bake-off I ever entered using this recipe!

Ingredients:
¾ cup butter
2 (1 ounce) squares unsweetened baking chocolate, chopped
2 ¼ cups all-purpose flour
2 cups white sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 ¾ cups buttermilk
2  eggs, at room temperature
¾ cup whipping cream
1 ½ cups semisweet chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans. Place butter and unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Combine flour, sugar, cocoa, baking soda, and salt in a large bowl using an electric mixer. Combine buttermilk and eggs in another bowl and add melted chocolate mixture. Beat into flour mixture on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans. Bake in the preheated oven until the cake springs back when lightly pressed, 25 to 30 minutes. Set aside and let cool. Meanwhile, bring cream to a boil in a saucepan over medium-high heat. Immediately remove from heat and stir in chocolate chips until it thickens and is smooth. Allow to cool slightly, about 10 minutes. Place one cooled cake layer on a cake plate and spread with a layer of ganache frosting. Lay the second layer on top and use remaining ganache frosting to cover the top and sides of the cake.

Prep time: 25 mins
Cook time: 30 mins
Total time: 1 hr 25 mins
Yields: 1 9-inch cake

Calories: 624.2
Fat: 32.7 g
Saturated fat: 19.9 g
Carbohydrates: 82.8 g
Sugars: 56 g
Dietary fiber: 3.9 g
Protein: 8.1 g
Cholesterol: 95.5 mg
Sodium: 651.6 mg
Crepes With Feta Scrambled Eggs & Salsa


Ingredients:
eggs, salt, flour, milk, butter, zucchini, olive oil, roma tomatoes, fresh coriander, tomato juice, ground coriander, fresh lime juice, cumin, Worcestershire sauce, fresh tomato, butter, mushrooms, fresh spinach, eggs, feta cheese

Directions:
Crepes:
Put all the ingredients in your blender, blend for 1 minute.
Scrape down the side, blend for a few seconds until smooth.
Refrigerate for 1 hour.
To Cook:
Use upside down crepe pan and follow instructions or use a non stick skillet, you do not need oil or fat on the pan.
Pour a little batter in the pan, tilt and turn the pan to evenly cover the bottom of the pan with the batter. Cook over medium heat for a couple of minutes until the bottom is lightly browned. Flip the crepe cook for a few seconds more.
Remove from heat and stack on a plate with wax paper between the crepes.
Zucchini Salsa:
Brush the zucchini slices with olive oil, fry lightly turn and brown the other side.
Do not over cook, they should still be firm, cool& fine dice.
In a bowl toss together the zucchini, red peppers, tomatoes, fresh coriander, tomato and lime juice, Worcestershire sauce, salt and pepper.
Cover& refrigerate for up to 2 hours.
Yields 2 cups.
Feta Scrambled eggs and filling:
Heat tomatoes over low heat, stirring occasionally until heated through, set aside, keep warm.
Melt 1 tbsp butter in a skillet and sauté the mushrooms until the liquid has evaporated and mushrooms are golden; set aside.
Add spinach, cover and heat until it has wilted; keep warm.
Melt remaining 1 tbsp of butter in a fresh skillet, pour in eggs and scramble until the are cooked but still very soft.
To Serve:
Place 8 crepes on a work surface.
Divide the scrambled eggs between the crepes placing them in the center of each crepe.
Spoon on the mushrooms/spinach mixture and sprinkle half of the feta inside the crepe.
Fold one side in and roll up the crepe.
Place 2 crepes on each of 4 WARMED plates.
Top with the zucchini salsa.
Drizzle tomato sauce around the crepes, Sprinkle on the remaining Feta.
Enjoy.
Pot Roast, Scandinavian Style


Ingredients:
flour, salt, pepper, ginger, cinnamon stick, water

Directions:
Mix first 4 dry ingredients.
Rub flour mixture over roast.
Brown roast in oil.
Discard any remaining oil.
Add water and cinnamon stick to pot.
Place fruit on roast.
Cover tightly; cook at 325 for about 3 hours.
During the last 20 minutes add orange juice.
Roast is done when tender.
Rustic Grilled Chicken Salad With Lite Honey Mustard Dressing


Ingredients:
boneless skinless chicken breast, lemon juice, olive oil, lemon pepper, garlic powder, plain fat-free yogurt, honey, Dijon mustard, sugar, garlic powder, lettuce, tomatoes, cucumber, potato, eggs, radish, 2% cheddar cheese

Directions:
In a medium Ziploc bag mix, lemon juice, olive oil, lemon pepper, and 1/2 t. garlic powder.  Knead to combine. Add chicken and marinade 30 mins or more.
While chicken is marinating, combine yogurt, honey, mustard, sugar and 1/8 t. garlic powder in a small bowl. Set aside in fridge.
Preheat the grill to med high.  Grill the chicken 3 to 5 mins per side or till temperature is 155. Remove from grill and cover with foil and let rest at least 10 minutes.
While chicken is resting, divide remaining ingredients except cheese among 3 plates.  Slice chicken and divide among plates, top with dressing and cheese.
Grab a fork and dig in….
Bacon-Wrapped Pretzels


Ingredients:
bacon, brown sugar, chili powder

Directions:
Preheat oven to 350 degrees.
Line a rimmed baking sheet with aluminum foil, place a cooling rack inside of foil-lined pan; lightly grease rack.
Wrap 1 piece of bacon around each pretzel stick.
In a shallow dish, combine brown sugar and chili powder.
Roll each wrapped pretzel in sugar mixture to coat.
Place on prepared rack.
Bake 20 minutes, turning once, or until bacon is crispy.
Remove from racks, and let cool.
To reheat after freezing, place frozen pretzels on a rimmed baking sheet. Cover lightly with aluminum foil. Bake at 350 degrees 10-15 minutes, or until reheated. Watch carefully, as bacon will burn.
Basic Lemongrass Marinade


Ingredients:
lemongrass, garlic cloves, chili sauce, soy sauce, fish sauce, sugar, salt

Directions:
Process lemon grass, garlic and chili sauce until it turns into a fine paste.
Combine paste and all other ingredients and mix well.
Marinade is ready to use after sitting for about 1 minutes.
Recipe yields enough marinade for 1-2 pounds of meat.
You can save the tops of the lemon grass to season soups and stocks or you can steep it with your tea to make lemon tea.
Simply put in zip-lock bag and freeze until needed.
Creamy Cheese Dip


Ingredients:
Velveeta cheese, cream cheese, rotel, cumin, chili powder

Directions:
Melt cheeses together in microwave., Add Rotel and spices., Continue to microwave until hot., Serve with tortilla chips.
Parsnip Pancakes With Smoked Fish and Caper Sour Cream


Ingredients:
sour cream, red onion, dill, capers, parsnips, baking potato, egg, all-purpose flour, baking powder, salt, fresh ground pepper, salmon

Directions:
In a small bowl, combine the sour cream with 2 tablespoons of the grated red onion, 1 tablespoon of the dill and the capers; cover and refrigerate.
In a colander set in the sink, combine the remaining 1/2 cup of grated red onion with the parsnips and potato. Let stand for 15 minutes, then squeeze to remove any excess liquid.
Transfer the parsnip mixture to a medium bowl and add the egg, flour, baking powder, salt and pepper. Mix thoroughly.
Preheat the oven to 300°. Heat 1/8 inch of vegetable oil in a large cast-iron skillet.
Drop rounded tablespoons of the pancake batter into the skillet, spacing them evenly and pressing lightly to flatten.
Cook the pancakes over moderate heat until browned and crisp, about 4 minutes per side.
Drain the pancakes on a paper towel-lined platter, then transfer them to a baking sheet and keep warm in the oven.
Arrange 4 pancakes on each plate.
Place 1 1/2 to 2 ounces of the smoked fish and a dollop of caper sour cream alongside. Garnish with the remaining dill and minced red onion and serve.
Apple Butter Barbecue Sauce


Ingredients:
apple butter, ketchup, prepared mustard, Worcestershire sauce, liquid smoke, red pepper flakes, kosher salt, fresh ground pepper, onion, apple cider vinegar, garlic, brown sugar, paprika

Directions:
Add everything together. Well, that's where their recipe ends. I think that's silly. So, let's continue.
Sauté the onion in a frying pan with a little bit of olive oil, medium heat. Cook till translucent.
Add the garlic, cook for about a minute.
Put everything into a sauce pot on medium heat, stir everything together.
Before a boil begins, drop the heat to low and simmer for 15-20 min., stirring frequently.
Take it off heat, let it cool for 30 minute (unless you're canning, of course].
Store it however you wish. It should keep in the fridge for 30 days, in a freezer for longer, or just can it.
Dijon Maple Chicken Sliders


Ingredients:
chicken breasts, polenta, fresh mozzarella cheese, Dijon mustard, maple syrup, spinach

Directions:
Preheat oven to 350° F., Slice your polenta + mozzarella into thin rounds. Set aside., Halve chicken breasts., Spray pan with coconut oil., Saute chicken on medium high heat. Once tender, add mustard + maple syrup., Bring down the heat as the sauce bubbles., Spray a cookie sheet with coconut oil., Layer sliders from bottom to top with polenta, mozzarella, spinach, chicken., Bake in the oven for 15 minutes.
Rock Shrimp Tempura (Pan-Fried)
Category: appetizers-and-snacks
By Cipher

This is based off the famous recipe from Nobu. If you've ever had the rock shrimp at one of his restaurants, you'll definitely want to make these.

Ingredients:
1  egg yolk
2 teaspoons chili-garlic sauce
1 teaspoon rice vinegar
¼ teaspoon sea salt
2 dashes ground black pepper
3 tablespoons olive oil
¾ cup ice water
¾ cup all-purpose flour
1  egg yolk
2 tablespoons olive oil, or as needed
1 pound rock shrimp, peeled and deveined

Directions:
Whisk egg yolk, chili-garlic sauce, rice vinegar, sea salt, and black pepper together in a bowl. Pour in 3 tablespoons oil slowly, whisking constantly, until sauce is creamy. Whisk ice water, flour, and egg yolk together in a large bowl to make batter. Heat 1 tablespoon olive oil in a large skillet over medium heat. Dip some shrimp in batter, letting excess drip off, and cook in hot oil until browned on both sides, 3 to 5 minutes. Drain on paper towels. Repeat with remaining olive oil and shrimp. Place cooked shrimp in a large bowl. Pour sauce on top and mix until thoroughly coated.

Prep time: 15 mins
Cook time: 3 mins
Total time: 18 mins
Yields: 4 servings

Calories: 351
Fat: 20.3 g
Saturated fat: 3.4 g
Carbohydrates: 18.8 g
Sugars: 0.1 g
Dietary fiber: 0.9 g
Protein: 22.3 g
Cholesterol: 275 mg
Sodium: 428 mg
Salmon Hash


Ingredients:
red salmon, butter, scallions

Directions:
Remove and discard skin and bones from salmon; flake with a fork and set aside.
Sauté potatoes in margarine 12 minutes or until golden and tender.
Add scallions to skillet and sauté 2 to 3 minutes.
Stir in salt and pepper.
Add the salmon to the skillet, mixing it carefully into the potatoes.
Cook over medium heat, without stirring again, until thoroughly heated.
Serve with a poached egg on top if you like.
Hash Browns Zucchini


Ingredients:
zucchini, salt, eggs, parmesan cheese, garlic clove, butter

Directions:
Coarsely shred zucchini (you should have about 4 cups] and combine with the salt in a medium size bowl.
Let stand for 15 minutes.
Squeeze with your hands to press out moisture.
Stir in eggs, cheese, and garlic.
Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat.
Mound about 2 tablespoons of the zucchini mixture in pan, flatten slightly to make a patty.
Repeat until pan is filled, but don't crowd patties in the pan.
Cook patties, turning once, until golden on both sides (about 6 minutes.] Remove to a serving platter and keep warm.
Repeat with remaining zucchini mixture and add more butter as needed.