xiaoxl/recipe_data huggingface dataset:
Missy's Candied Walnut Gorgonzola Salad
Category: salad
By MissyPorkChop

A yummy, easy salad with candied walnuts, cranberries, Gorgonzola cheese, mixed greens, and a raspberry vinaigrette. It's always a big hit and is requested by my friends and family constantly! Even my picky fiance!

Ingredients:
½ cup walnut halves
¼ cup sugar
3 cups mixed greens
½ cup dried cranberries
½ cup crumbled Gorgonzola cheese
1 tablespoon raspberry vinaigrette
1 tablespoon white vinegar
1 tablespoon olive oil

Directions:
Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool. Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 4 Servings

Calories: 307.7
Fat: 19.2 g
Saturated fat: 5.1 g
Carbohydrates: 29.4 g
Sugars: 24.2 g
Dietary fiber: 2.3 g
Protein: 7.4 g
Cholesterol: 22.5 mg
Sodium: 273.4 mg
Korean Spiced Kidney Beans


Ingredients:
soy sauce, brown sugar, water, ketchup, garlic, fresh ginger, kidney beans, cornstarch, water

Directions:
Combine soy sauce, brown sugar, 1/3 cup water, ketchup, garlic and ginger in a saucepan.
Add beans.
Bring to a boil over medium heat, stirring occasionally.
In a small bowl, dissolve cornstarch in 1/4 cup water.
Add to bean mixture.
Cook, stirring constantly, 1-2 minutes.
Serve over rice.
Spring Greens With Maple and Mustard Dressing


Ingredients:
pears, red onion, walnuts, blue cheese, dried cherries, pure maple syrup, Dijon mustard, apple cider vinegar, olive oil

Directions:
In a large bowl toss together all salad ingredients. Reserve some of the pears, walnuts, blue cheese, and cherries to garnish salad before serving. (This is one suggestion for the salad, but the possible combinations are endless].
In a small bowl mix together all dressing ingredients. Pour over salad and toss. (Note: Do not over-dress salad. Start by pouring ½ of the dressing over salad, toss, and if necessary add more to give the greens a light coating of dressing.].
Serve in one large bowl or on individual plates.  Garnish with reserved pears, walnuts, blue cheese, and cherries.
Renal-Friendly Homemade Sausage Patties


Ingredients:
onion, olive oil, dried sage, fresh ground black pepper, sugar, brown sugar, crushed red pepper flakes, ground cloves, fresh thyme

Directions:
Cook onion in the olive oil over moderately low heat.
Stir occasionally until onions begin to soften and brown.
8-10 minutes.
Cool for 10 minutes.
In a small bowl, combine the sage, pepper (red and black], sugar, cloves and thyme.
Place the egg yolk, pork, and reserved onion in a large bowl and then add the mixed spices.
Mix well.
Form into 16 patties, 2 ounces each.
Pan fry the patties in a large skillet over medium high heat for 5 minutes on each side or until the internal temperature reaches 160 degrees.
Curried Shrimp and Polenta #Ragu


Ingredients:
water, milk, salt, polenta, olive oil, bacon, garbanzo beans, olive oil, shrimp, curry powder, salt

Directions:
Place water and milk in a large pot on high, cook till boiling.
When boiling add the salt and polenta and whisk for five minutes.
Lower heat and simmer covered for 45 minutes, whisking occasionally.
When polenta has finished cooking, pour onto a cutting board to cool. When it is cooled, cut into rectangles. Add olive oil to a frying pan and crisp the polenta on both sides. You will need to let it cook for about five minutes on each side. When finished cooking on both sides remove from the hear and plate the polenta.
Cook bacon in a sauce pan, when finish remove from pan and shop into fine pieces.
Add garbanzo beans to the saucepan and cook in the bacon drippings for two minutes.
Add jar of Ragu Spicy Italian Sauce and bring to a simmer.
In a frying pan heat olive oil on low heat.
After two minutes add the shrimp and season with salt and curry powder.
Cook the shrimp for a several minutes on each side, till it turns pink.
Finish the dish by pouring sauce over the fried polenta and topping with the cooked shrimp.
Taco Shrimp Filling!!


Ingredients:
medium shrimp, lime juice, garlic powder, salt, chipotle chiles in adobo

Directions:
Heat a skillet over medium heat.  Add shrimp and all the rest of the ingredients to skillet and cook until shrimp are pink.
served over couscous but would be good served in tortilla's.
Puff Pastry Salmon
Category: main-dish
By Danielle Harbold

An excellent blend of salmon, pesto, spinach and puff pastry.  It tastes great and only takes a few minutes to put it all together!

Ingredients:
2 (12 ounce) skinless, boneless salmon fillets
seasoned salt to taste
½ teaspoon garlic powder
1 teaspoon onion powder
1 (17.25 ounce) package frozen puff pastry, thawed
⅓ cup pesto
1 (6 ounce) package spinach leaves

Directions:
Preheat oven to 375  degrees F (190 degrees C). Season the salmon fillets with salt, garlic powder, and onion powder.  Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center.  Place a salmon fillet on top of each mound of spinach.  Spread the pesto on the salmon fillets, and top with remaining spinach.  Moisten the edges of the puff pastry with water, fold to the center, and seal the seams. Bake in preheated oven for 20 to 25 minutes until the pastry is puffed and golden, and the salmon has cooked all the way through.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 pastries

Calories: 684.6
Fat: 43.7 g
Saturated fat: 10.9 g
Carbohydrates: 38.9 g
Sugars: 0.9 g
Dietary fiber: 2.3 g
Protein: 33.5 g
Cholesterol: 54.9 mg
Sodium: 528.7 mg
Shrimp and Artichoke Soup


Ingredients:
artichokes, parsley, thyme leaves, salt, flour, flour, heavy cream, green onions, shrimp, butter

Directions:
Rinse the artichokes.
Combine artichokes, chicken stock, 1 cup of the green onions, salt to taste, Joe's Stuff seasoning to taste and thyme in a pot. Bring to a boil. Reduce to a simmer for about 12 minutes.
In a skillet combine butter and flour for a light roux and slowly add to the simmering pot. Stir in heavy cream and simmer for 10 minutes.
Add shrimp and simmer for 5 more minutes. Note: Prep time can be reduced if you purchase your uncooked shrimp already peeled and deveined.
Serve with freshly chopped green onions and parsley for garnish.
Sweet Potato Fries
Category: side-dish
By Tara R.

These sweet potato fries are a great side dish that my family loves.

Ingredients:
4  sweet potatoes, or more to taste
1 teaspoon kosher salt
⅓ cup olive oil
1 ½ teaspoons ground black pepper

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Cut each sweet potato in half crosswise. Quarter each half lengthwise. Cut each quarter evenly into 2 to 4 pieces. Repeat with remaining sweet potatoes. Place sweet potatoes on a rimmed baking sheet. Add salt. Drizzle olive oil on top. Stir up potatoes to coat with oil; spread out evenly on the baking sheet. Season with pepper. Bake in the preheated oven, stirring every 10 minutes, until browned, 20 to 30 minutes.

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

Calories: 405.4
Fat: 18.2 g
Saturated fat: 2.5 g
Carbohydrates: 57.7 g
Sugars: 11.9 g
Dietary fiber: 8.7 g
Protein: 4.5 g
Sodium: 636.9 mg
Mineral and Vitamin Supplement for Dogs


Ingredients:
flax seed, parsley, turmeric powder

Directions:
In blender or coffee grinder add all ingredients except Live-Bac.
Blend until combined and the mix is as fine or finer than ground coffee.
Pour blender contains into a storage container and add Live-Bac.
Shake well to mix.
Refrigeration is recommended but not necessary.
Enjoy mixed in kibble with a small amount of water added.
When first introducing this supplement into a dog’s diet start with ¼ the recommend amount and slowly increase serving size to the recommend quantity over a week or two.
I am not a veterinarian nor am I an animal nutritionist Please; seek the advice of your veterinary before adding any new supplement to your dog’s diet. I also encourage you to do your research.
DO NOT FOLLOW ANY OF THIS INFORMATION WITHOUT DOING YOUR OWN RESEARCH FIRST AND DISCUSSING WITH YOUR OWN VET.
Cubano Chicken with Spicy Currant Picadillo


Ingredients:
ground cumin, paprika, olive oil, boneless skinless chicken breast halves, onion, green bell pepper, red currant jelly, Worcestershire sauce, apple cider vinegar, Tabasco sauce, plum tomatoes, currants, capers, fresh basil, basil, lemon wedge

Directions:
COMBINE jerk seasoning, cumin and paprika in small bowl.
Stir in 1 1/2 tablespoons oil to form a paste.
Rub paste over both sides of chicken.
Heat remaining oil in large nonstick skilled over medium heat until hot.
Add chicken; cook for 5 minutes.
Turn, continue to cook for 4 minutes.
Transfer to a plate; cover and keep warm.
ADD onion and bell pepper to skillet.
Cook, stirring frequently, over medium high heat for 3 minutes.
Add jelly, Worcestershire sauce, vinegar and Tabasco sauce.
Cook until jelly melts, about 1 minute.
Add tomatoes, olives, currants and capers; cook for 3 minutes.
Reduce heat to medium; return chicken to skillet and turn to coat.
Cover, and continue to cook until chicken is cooked through, about 10 minutes.
TRANSFER chicken to serving plates; top with Currant Picadillo mixture.
Sprinkle with chopped basil.
Garnish with basil and lemon wedges.
Rollitos De Vino Blanco


Ingredients:
Artisan Gluten-Free Flour Blend, sugar, baking powder, salt, anise seed, olive oil, icing sugar

Directions:
In a bowl, combine flour, sugar, baking powder, salt and anise.
Add the oil and wine and mix to form a dough. Cover and let rest 30 minutes.
Heat the oven to 355F and line a baking sheet with parchment.
Roll the dough into a sausage and cut into 20 pieces.
Form each piece into a ball, and make a hole in the middle (like a bagel].
Bake for 25 minutes or until the bottoms are golden brown.
Immediately dust with icing sugar.
Cool completely, then keep in an airtight container.
Mexican Dinner Pronto


Ingredients:
onion, oregano, monterey jack cheese

Directions:
In skillet heat oil; saute onion until tender.
Transfer to ovenproof baking dish.
Arrange half the tamales and gravy over onions.
Add the two cans of chili.
Sprinkle with oregano;top with remaining tamales.
Bake at 350 for 30 minutes, or until bubbling hot.
Remove from oven; sprinkle with cheese.
Bake 15 minutes more or until cheese has melted.
Mexican Brown Rice & Lentils


Ingredients:
stewed tomatoes, chicken broth, onion, dried lentils, water, brown rice, basmati rice, chili powder, ground cumin, cayenne pepper, fresh cilantro

Directions:
Combine all ingredients, including canned tomato liquid, in stockpot.
Bring to boil.
Redcue heat to medium and cover.
Simmer 55 to 60 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
Serve with cilantro sprinkled on top.
Cranberry-Orange Bundt® Cake
Category: desserts
By Kim's Cooking Now

I bought the cutest little 4.5-cup capacity Bundt® pan to bake smaller cakes for just me and my husband. This recipe fit perfectly in it, and was just the right amount for us. Cranberries and orange peel are finely chopped and beat into the batter, so you get those flavors throughout the cake. Decorating with the sugared cranberries is optional, but makes for a beautiful presentation.

Ingredients:
1 tablespoon vegetable shortening, melted
2 tablespoons cake flour
1 medium orange
½ cup fresh cranberries
⅔ cup white sugar
¼ cup butter, softened
1 large egg
¼ teaspoon almond extract
1 ¼ cups cake flour
½ teaspoon baking soda
¼ teaspoon salt
¼ cup buttermilk
¼ cup fresh cranberries
5 tablespoons sugar, divided
3 tablespoons water
½ cup powdered sugar
1 tablespoon orange juice
1 teaspoon grated orange zest

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Using a pastry brush, thoroughly brush the insides and center tube of a 4.5-cup fluted tube pan (such as Bundt®) with the melted shortening. Sift 2 tablespoons cake flour over the greased pan, making sure that all surfaces are well coated. Shake out any excess flour over the sink. Set the pan aside. Using a sharp paring knife or vegetable peeler, remove the orange part of the orange peel, leaving behind the white bitter pitch. Place the strips of orange zest in the bowl of a food processor. Add cranberries and process until finely chopped. Set aside. Cream sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat in egg and almond extract. Add 1 1/4 cups cake flour, baking soda, and salt and mix until just combined. Beat in buttermilk and chopped cranberries and orange zest. Spread batter evenly into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 37 minutes. Cool for 20 minutes and invert onto a serving platter. While cake is cooling, combine cranberries, 3 tablespoons sugar, and water in a small glass bowl. Microwave on high for 1 minute to dissolve sugar and soften cranberries. Stir until all of the cranberries are coated with the sugary mixture. Remove the cranberries with a slotted spoon onto a waxed paper-lined baking sheet. Allow to dry for 30 minutes. Roll the cranberries in the remaining 2 tablespoons of sugar. Combine powdered sugar, orange juice, and orange zest in a small bowl. Drizzle glaze over the cooled cake and garnish with the sugared cranberries.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 613.9
Fat: 16.6 g
Saturated fat: 8.6 g
Carbohydrates: 111.6 g
Sugars: 70.3 g
Dietary fiber: 2.8 g
Protein: 6.7 g
Cholesterol: 77.6 mg
Sodium: 419.9 mg
Grilled Tomatillo Chicken


Ingredients:
boneless skinless chicken breasts, provolone cheese, onion, olive oil, lime juice, garlic clove, fresh cilantro, ground cumin, salt, pepper, cooked rice, sour cream

Directions:
Grill chicken breasts, covered, over medium heat for 4-7 minutes on each side or until meat thermometer reads 170˚.
Top chicken with cheese and cook until melted.
While chicken is cooking, prepare sauce.
In a large skillet, saute onion in oil until tender.
Add tomatillos, lime juice, jalapenos and garlic and cook for 3 minutes longer.
Stir in cilantro, cumin, salt and pepper.
Remove from heat and top chicken with sauce over hot rice. Add a dollop of sour cream if desired.
Cumin Spiced Honey Carrots With Lemon Coriander Vinaigrette


Ingredients:
water, honey, carrots, extra virgin olive oil, lemon juice, dijon-style mustard, salt, ground black pepper, ground cumin

Directions:
In a large saucepan over high heat bring 6 quarts water and honey to a boil; Add carrots; simmer until tender, about 5 minutes. Drain, rinse under cold water; drain again.
Transfer to a bowl; set aside.
In a small dry skillet over medium heat place coriander seeds. Heat until fragrant, stirring frequently, about 2 minutes; cool slightly.
Grind coriander in a spice or coffee grinder into a fine powder.
Place in a bowl along with olive oil, lemon juice, mustard, 3/4 teaspoon of the salt and 1/4 teaspoon of the black pepper; whisk until combined; set aside.
Toss carrots with cumin, the remaining 2 teaspoons salt and 1 teaspoon black pepper and reserved olive oil mixture.
Serve over bib lettuce, if desired.
Poppy Seed Muffins With a Hint of Almond


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

Directions:
Preheat oven to 400.  Lightly grease or paper 12 muffin cups.
In a medium mixing bowl, sift flour, poppy seeds, baking powder, salt and sugar.  Make a well in the center.
In a large measuring cup, combine milk, oil, egg and almond, beating well.   Add to flour mixture all at once, stirring only until moistened (batter will have a few lumps].
Divide between muffin cups, about two-thirds full.
Bake at 400 for 12-14 minutes (tops are golden brown].   Cool for five minutes.
Meanwhile, melt remaining butter in a small bowl in the microwave.   Put sugar in another small bowl.
Dip tops into melted buter, then into sugar to coat.   Cool for a few more minutes (if the hungry mungers aren't clamoring too loudly!].
OPTION:   Add 1/4-1/2 cup chopped almonds to the dry ingredients after sifting, blend well.
SUBSTITUTION:    Try lemon flavoring instead of the almond.  Ymmmm-good!   And a bit of lemon zest with the sugar topping.  Even better.
Easy Corn Salsa
Category: appetizers-and-snacks
By Jeannine Maxwell

I had to make something QUICK for a Mexican themed birthday party, so I threw this together and got RAVE reviews. Some ate it separately most though added it to their burrito and/or fajita mixin's...As usual, I rarely measure, so these measurements are appproximate and by memory...sorry! TRY to make the night before, but it's still good when made on the fly!

Ingredients:
1 (15.25 ounce) can sweet corn, drained
1  orange bell pepper, chopped
1  jalapeno pepper, seeded and minced
1  red onion, chopped
1 tablespoon chopped fresh cilantro, or more to taste
1 tablespoon fresh lime juice, or to taste
½ teaspoon crushed red pepper
1 teaspoon honey
salt and black pepper to taste

Directions:
Stir the corn, orange bell pepper, jalapeno pepper, red onion, cilantro, lime juice, crushed red pepper, honey, salt, and pepper together in a bowl. Chill until ready to serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 65.3
Fat: 0.4 g
Carbohydrates: 15 g
Sugars: 5.9 g
Dietary fiber: 1.8 g
Protein: 1.6 g
Sodium: 212.4 mg
Herb Salad


Ingredients:
sherry wine vinegar, red wine vinegar, fine sea salt, olive oil, fresh ground black pepper, flat leaf parsley, fresh chives, of fresh mint

Directions:
In a large, shallow bowl, whisk together the sherry and wine vinegars and salt.
Whisk in the olive oil and pepper.
Taste for seasoning.
Add all the herb leaves and toss to evenly coat the greens with the dressing.
Taste for seasoning.
Serve in small portions as an accompaniment to roast chicken, or grilled or poached fish.
Crispy Rosemary Hummus


Ingredients:
garbanzo beans, olive oil, fresh rosemary, lemon juice, garlic clove, salt, pepper

Directions:
Place the oil in a small skillet over high heat.
Once smoking, flash-fry the rosemary sprigs for 30 seconds per side. Remove and place on a paper towel, reserving the oil.
Place the garbanzo beans in the food processor with the yogurt, rosemary-infused oil, lemon juice, garlic, salt and pepper.
Puree to desired  consistency.
Pull the crispy rosemary leaves off the stems and place them in the food processor. Pulse until the rosemary has worked through the hummus.
Makes 2 ½ cups.
Homemade Waffle Mix


Ingredients:
wheat flour, bread flour, all-purpose flour, baking powder, salt, salt, sugar, egg, milk, butter

Directions:
Sift all of dry mix together into a large bowl. Stir to mix thoroughly., Store in an air tight container.     Makes 8 1/2 cups., To prepare:, Mix egg, milk and butter together., Add dry mix and stir until moist., Pour 1/3 cup of batter onto a hot griddle or waffle iron. Makes 6-7 waffles.
ROAST BEEF With FRESH HERBS


Ingredients:
sea salt, black pepper, dry mustard, extra virgin olive oil, rosemary, mint, basil, chives, parsley, garlic cloves

Directions:
Preheat oven to 425ºF. After the roast has been sitting at room temperature, pat dry with paper towel; season with salt, pepper and mustard. Heta an oven-proof pan over medium-high and add oil. When hot, sear roast on all sides and ends. Place a rack with the fat side up. Insert a probe, and transfer to the preheat oven; cook for 20 minutes. Reduce heat to 325ºF and cook until internal temperature registers 140ºF.
While roast is cooking, in a medium bowl combine herbs and garlic. Pour grapeseed oil, stirring, until the herb mixture is moist. When roast internal temperature reaches 115ºF, remove from the over and quickly spread on top, pressing down lightly. Return roast to oven to finish cooking.
Remove roast from oven and place on a carving board. Tent the roast with aluminum foil and let it rest for 20 to 30 minutes before slicing. If it’s too rare for some, quickly sauté both side in a hot pan with a little gravy for up to 2 minutes.
Note: Bone-in prime rib will take more time to cook in the oven.
Blueberry Bourbon Basil Glaze


Ingredients:
fresh blueberries, fresh basil, Bourbon, confectioners' sugar

Directions:
Combine the blueberries, basil and bourbon in blender and puree until smooth.
Transfer the blueberry mixture to the bowl of a stand mixer fitted with the whisk attachment and slowly whisk in the sugar. Once the sugar is fully incorporated, turn the mixer up to medium speed and whisk until the mixture is completely smooth.
Use the glaze on fresh donuts or other pastries.
Baked Broccoli
Category: side-dish
By BreanneElyse

A delicious and rich alternative to bland steamed broccoli! It caramelizes perfectly, and the spices give it a great flavor that kids and parents will love.

Ingredients:
¼ cup olive oil
2 tablespoons brown sugar
1 ½ tablespoons lemon juice
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon dried oregano  (Optional)
½ teaspoon dried thyme  (Optional)
1 pinch salt
1 pinch fresh ground black pepper
1 pound broccoli florets

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix together the olive oil, brown sugar, lemon juice, cayenne pepper, garlic powder, oregano, thyme, salt, and black pepper until thoroughly combined. Add the broccoli florets, and toss until evenly coated with the seasoning. Spread the broccoli florets out onto an baking sheet with a rim. Bake in the preheated oven until the broccoli is just browned on the top, 10 to 15 minutes.

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

Calories: 188.7
Fat: 14 g
Saturated fat: 1.9 g
Carbohydrates: 15.5 g
Sugars: 8.8 g
Dietary fiber: 3.3 g
Protein: 3.4 g
Sodium: 40.1 mg
Eggnog Thumbprints


Ingredients:
butter, sugar, ground nutmeg, vanilla extract, all-purpose flour, walnuts, butter, confectioners' sugar, milk

Directions:
Lightly grease a cookie sheet; set aside.
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
Add sugar and nutmeg.
Beat until combined, scraping sides of bowl occasionally.
Beat in egg yolks and vanilla until combined.
Beat in as much flour as you can with the mixer.
Using a wooden spoon, stir in any remaining flour.
If necessary, cover and chill in refrigerator about 1 hour or until dough is easy to handle.
Place the egg whites and chopped walnuts in separate small bowls.
Shape dough into 1-inch balls.
Roll balls in egg whites, then in walnuts to coat.
Place balls about 1 inch apart on prepared cookie sheet.
Make an indent with your thumb in the center of each ball.
Bake in a 375 oven for 10 to 12 minutes or until edges are lightly browned.
Transfer cookies to a wire rack; let cool.
Rum Filling: In a small beat butter until softened.
Add confectioner's sugar and beat until fluffy.
Beat in rum extract.
Beat in enough milk to make spreading consistency.
Pipe or spoon about 1/2 teaspoon filling into the center of each cooled cookie.
Sprinkle with additional nutmeg.