xiaoxl/recipe_data huggingface dataset:
Stewed Tomatoes and Garbanzo Beans


Ingredients:
olive oil, onions, garlic cloves, garbanzo beans, whole tomatoes, salt, fresh ground black pepper

Directions:
Heat oil in a medium sauce pan. Sauté the onion and garlic for 5 to 7 minutes, stirring frequently, until the onions start to brown.
Add all remaining ingredients.
Cover and simmer 8 to 10 minutes, stirring occasionally. Remove cover. Serve.
Chicken Diane


Ingredients:
boneless skinless chicken breasts, dry sherry, butter, onion, fresh parsley, Worcestershire sauce, Dijon mustard

Directions:
Add half of the butter to hot skillet and brown chicken breasts, do not fully cook.
Remove chicken to a plate and reserve for later.
Add the rest of the butter to the skillet and sauté onions and parsley till the onions are translucent,.
Add sherry, steak sauce, mustard and Worcestershire to the onions and parsley. Stir together thoroughly.
Add chicken breasts to the sauce. Turn to coat.
Cover and simmer on med-low heat until chicken is cooked through.
Serve over white rice, or steamed veggies if you are watching carbs!
Greek Vegetable Medley


Ingredients:
olive oil, onions, minced garlic cloves, potatoes, zucchini, red bell pepper, green bell pepper, salt, pepper, plum tomatoes, parsley, dried oregano, water

Directions:
Heat oven to 350 degrees. Heat 1 tbsp oil in large nonstick skillet over medium heat and cook onions and garlic until softened or about 5 minutes In a large shallow baking dish coated with cooking spray, place potatoes, zucchini and peppers in one overlapping layer, alternating them. Season with salt and pepper and sprinkle with sauteed onions and garlic.
Pour tomatoes over layer veggies, season with parsley and oregano and add remaining 1 tbsp olive oil. Add enough water to come halfway up the veggies. Bake 1 to 1 1/2 hours or until all veggies are tender.
Super Easy Spanish Rice


Ingredients:
rice, tomato sauce, chicken bouillon

Directions:
Warm water that will go into rice and dissolve the bouillon in it., Add bouillon water to rice and add onions., Cook onions and rice., When finished add tomato sauce., Viola!
Simple Spaghetti Pie
Category: main-dish
By jennyj2boys

I absolutely love how easily this spaghetti pie jazzes up a simple Italian meal. This is my ultimate dish I make whenever guests come over. Every guest has requested this recipe. Very versatile to suit your style/taste. You can halve the recipe and put it in the 8x8 pan. I usually don't measure the ingredients for the layers; I just eye it to my taste. I like the sauce cooked separately, to allow for flexibility in serving. Feel free to experiment !

Ingredients:
1 (16 ounce) package spaghetti
2 cups cracker crumbs
1 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon dried minced onion, divided
1 tablespoon garlic salt, divided
1 ½ sticks butter, melted
2 cups milk
4  eggs

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain thoroughly. Preheat the oven to 350 degrees F (175 degrees C). Thoroughly butter a 9x13-inch baking pan. Layer 1/2 the cooked spaghetti into the bottom of the prepared pan. Sprinkle 1/2 the cracker crumbs, 1/2 the Parmesan cheese, 1/2 the parsley, 1/2 the minced onion, and 1/2 the garlic salt on top. Pour in 1/2 of the melted butter. Repeat with remaining spaghetti, cracker crumbs, Parmesan cheese, parsley, minced onion, garlic salt, and butter. Mix milk and eggs together in a bowl. Pour over the spaghetti mixture. Bake in the preheated oven until set, about 30 minutes. Cut pie in squares.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 12 servings

Calories: 388.5
Fat: 16.8 g
Saturated fat: 9.6 g
Carbohydrates: 46.1 g
Sugars: 3.3 g
Dietary fiber: 1.7 g
Protein: 12.9 g
Cholesterol: 101.6 mg
Sodium: 684.7 mg
Tongan Pie (Jelly Roll)


Ingredients:
flour, sugar, baking powder, margarine, eggs, milk

Directions:
Mix flour, sugar & powder well.
Cut margarine in small cubes (cut long ways then short ways for tiny cubes].
Throw margarine cubes into flour, then work it into flour until evenly broken up--much like making a pie crust.
Add eggs (mix first in separate bowl] and rub together until even.
Add milk & mix until not sticky but balls up.
Roll out on floured surface about 1/4-1/3" thick.
Spread with jam or jelly on entire surface leaving 1/2 " space along edges.
Roll dough into one large log & fold ends under to keep jelly from oozing out.
Transfer to foil lined cookie sheet.
Bake at 275 degrees for 45 minutes.
Stuffed Portabella Mushrooms With Salmon


Ingredients:
cream cheese, canned salmon, evaporated milk, eggs, Egg Beaters egg substitute, margarine, celery, water chestnut, carrot, green pepper, portabella mushrooms, mozzarella cheese, pepper

Directions:
In mixing bowl, mix cream cheese, salmon, seasoning, milk, egg, and italian seasoning. Mix on slow speed with mixer.
Melt margarine and mix with bread cubes in a separate bowl. Set aside.
With a spoon, mix celery, water chesnuts, carrots and green pepper.
Add bread cubes.
Place mushrooms, cap side down on greased baking pan.
Preheat oven 375*.
Mound filling in each cap.
Bake 25 minutes.
Top each mushroom with shredded cheese and place under the broiler until melted and starting to turn a little brown.
Jazzed up Broccoli


Ingredients:
extra virgin olive oil, garlic cloves, chili powder, head broccoli

Directions:
Preheat oven to 425 degrees F.
Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl.
add the broccoli spears.
Toss to coat broccoli evenly.
transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.
I always make more than is called for.
*Even if making the amount called for, more olive oil is usually needed.
Scd Gluten Free Chicken Pancakes


Ingredients:
chicken, eggs, salt

Directions:
Mix., Fry in pan as per pancakes.
Fluffernutter Fudge


Ingredients:
coconut oil, powdered sugar, marshmallow cream, creamy peanut butter

Directions:
In a large glass bowl - microwave the butter until melted. (30-40 seconds].
Mix the powdered sugar and peanut flour with the melted butter.
Add the marshmallow fluff and peanut butter.
Microwave for about 90 seconds, stopping to stir every 30 seconds.
Once the peanut butter mixture is fully blended and smooth, transfer to a foil lined and greased loaf pan.
Cover and refrigerate for 1-2 hours.
Yellow Squash and Rice Gratin


Ingredients:
long grain rice, arborio rice, extra virgin olive oil, salt, onion, garlic cloves, fresh ground black pepper, eggs, gruyere, parmesan cheese, fresh parsley, fresh thyme leave

Directions:
Bring 1 cup water to boil in a 1-quart lidded saucepan.
Add in the rice and ¼ teaspoon salt.
When the water returns to a boil, stir once and only once, turn the heat down to low, and cover the pot tightly.
Simmer 15 minutes, until the water has evaporated.
Turn off the heat; uncover the pot, and cover the top with a clean dish towel.
Return the lid to the pot and let sit for 10 minutes undisturbed.
Preheat the oven to 375°; brush a 2-quart baking or gratin dish with olive oil.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
Add in the onion, stir/saute 5 minutes or until tender.
Add in the squash, garlic, salt, and pepper; stir/saute 8-10 minutes, until the squash is tender but not mushy.
Remove from the heat and let cool slightly.
Beat the eggs in a bowl; stir in the squash mixture, cheese, parsley, rice, and thyme.
Stir together, taste, and add more salt and pepper, if needed.
Transfer mixture to a baking dish; sprinkle breadcrumbs over the top and drizzle on the remaining 1 tablespoon olive oil.
Bake for 45 mintues or until firm and browned on the top.
Cool on a rack; serve warm or at room temperature.
Spicy Grilled FIsh Pieces


Ingredients:
garlic cloves, shallots, lemongrass, turmeric, chilies, salt, pepper, fish sauce

Directions:
Place the garlic, shallots, lemon grass, turmeric, chills, salt and pepper in a food processor and process until a paste is formed, adding the oil to help the grinding.
Cut the fish into large bite-sized pieces. Place the fish in a bowl with the spice paste, toss well and cover and refrigerate for 15 minutes.
Place the fish on a foil-lined grill tray and cook under a hot grill for 3 to 4 minutes, turning the pieces over so the fish browns on all sides.
Arrange the fish on a serving plate and sprinkle over the fish sauce.
Serve immediately with rice.
Note: Does not include 15 minute marinating time.
Lemon Garlic Lentil Soup


Ingredients:
pasta shells, Urad Dal, water, celery, carrot, frozen spinach, garlic cloves, lemons

Directions:
Cook pasta according to directions.  Drain.
In a large pot, bring dal, water and broth mix to a boil, reduce heat to medium. Cook until lentils are at desired consistency.
In skillet, sauté celery, carrots and garlic. for 2-3 minutes.  Add spinach and sauté for another 1-2 minutes.
Add vegetable mixture and pasta to dal.  Simmer 5 minutes.
Before serving add lemon juice.  I also add another clove of crushed garlic, since raw garlic is quite good for you!
Fried Calamari


Ingredients:
garlic cloves, flour, salt, pepper, baking powder, cayenne pepper

Directions:
Mix first 6 ingredients together.
Add enough water to the flour mixture to make a slightly thick batter.
Mix thoroughly.
Dip the calamari rings into this batter then coat with plain (unseasoned] breadcrumbs.
Then deep fry (in small batches] for 1-2 minutes at about 375*F. Serve with marinara sauce.
Cinnamon Candy Popcorn


Ingredients:
butter, light corn syrup, salt, baking soda

Directions:
Preheat oven to 250*.Pop 1 cup of popcorn -- (you should have about 6 quarts popped].
Butter a large roasting pan.  Combine the popped corn in the prepared pan. Place in the oven while preparing the glaze.
Place red hot candies in a 2 cup measure and fill to the top with granulated sugar.  Boil red hot candy, sugar, butter, corn syrup and salt for 5 minutes.
Remove from the heat and add baking soda and oil --
Stir well and pour over popped corn, tossing quickly to distribute evenly.
Bake for 1 hour, stirring every 15 minutes.
Remove from oven, Using a metal spatula, free popcorn from the bottom of pan.
Let cool completely in the pan.
Break into clumps.
Store in an airtight container at room temperature for up to 1 week.
Mountain Breeze


Ingredients:
vodka, triple sec, cranberry juice, rum, grapefruit juice

Directions:
"Build ingredients over ice in a hurricane glass, shake and garnish with a lime wedge."
Cantaloupe Salad


Ingredients:
lemon, shallot, sherry wine vinegar, mint leaves, soy sauce, cantaloupe, celery ribs, green onions, radishes

Directions:
Combine dressing ingredients (lemon - vinegar] in bowl. Let stand 30 minutes and then whisk in the olive oil, mint and soy sauce. Season with pepper.
In a large salad bowl add cantaloupe and veggies, toss.
Add dressing and toss.
North Carolina Barbecue Sandwich Sauce


Ingredients:
unsalted butter, onions, cider vinegar, ketchup, brown sugar, Worcestershire sauce, cayenne pepper

Directions:
Melt the butter in a large, heavy saucepan over medium high heat., Add the onion and saute 3 minutes., Add the remaining ingredients and bring to a boil, stirring frequently., Reduce heat and simmer, reducing saucec to 2& 2/3 cups., Season with salt and pepper., Serve with sliced or chopped pork roast or roast beef.
Scrumptious Seafood Linguine
Category: seafood
By Jenni Lawson

If you love seafood and pasta, you will love this dish! It is so easy to make that I make it at least once a month.

Ingredients:
2 (9 ounce) packages fresh linguine pasta
¼ cup butter
1 clove garlic, chopped
1 cup heavy cream
½ pound imitation crabmeat
½ pound cooked salad shrimp
1 cup freshly grated Parmesan cheese
salt and pepper to taste
1 tablespoon chopped fresh parsley

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 3 minutes, or until al dente; drain. Melt butter in a large skillet over medium heat. Saute garlic until tender. Stir in cream, and cook until thickened, about 5 minutes. Add imitation crab, shrimp, Parmesan cheese, and salt and pepper. Reduce heat to low, and cook for 2 to 3 minutes, until heated through. Transfer cooked linguine to a serving platter, and top with seafood sauce. Garnish with parsley.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 582.3
Fat: 28.7 g
Saturated fat: 16.7 g
Carbohydrates: 54.2 g
Sugars: 2.5 g
Dietary fiber: 3.6 g
Protein: 26.5 g
Cholesterol: 230 mg
Sodium: 699 mg
Baked Rigatoni


Ingredients:
rigatoni pasta, parmesan cheese, mozzarella cheese, sausage

Directions:
"Heat oven to 375. Spray 13 x 9 baking dish with cooking spray. Cook rigatoni according to package. If making sausage, cook over med-high heat 5-7 minutes. In baking dish layer half each of pasta, sausage or soy meat, sauce and cheese. Repeat layers. Bake 35-40 minutes or until hot and cheese is golden brown."
Rumtum Tiddy


Ingredients:
cheddar cheese, Worcestershire sauce, vegetarian worcestershire sauce, onions, pepper, dry sherry, chives

Directions:
Put cheese, tomato soup, Worcestershire sauce, onion, pepper and sherry if using in skillet.  Stir over medium heat until cheese is thoroughly melted.
Remove skillet from heat for 1-2 minutes until cheese mixture firms up slightly.
Ladle mixture onto slices of toast and broil until tops start to bubble, but don't let them brown.  Garnish with chives.  Serve hot.
Stuffed Pasta Wheels
Category: seafood
By Chef John

If I had known these were going to come out as good as they did, I would've used much more impressive ingredients for the filling. But despite going full quarantine-cuisine on the filling, it's actually the technique that I want you to focus on, which really did work out incredibly well.

Ingredients:
1 ½ cups all-purpose flour, or more as needed
¼ teaspoon salt
1 large egg
3 tablespoons water, or more as needed
1 (7.5 ounce) can wild salmon
⅓ cup dry bread crumbs
¾ cup grated Parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 large eggs
2 cloves garlic, crushed
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, divided, or as needed
3 cups prepared marinara sauce, or more to taste
1 teaspoon ground cumin  (Optional)
1 teaspoon smoked paprika  (Optional)
¼ cup water, or as needed
¼ cup grated Parmesan cheese
1 tablespoon freshly chopped Italian parsley, or to taste

Directions:
Combine flour and salt in a large bowl. Crack egg into the center and add cold water. Stir until it comes together in a shaggy dough. Combine with your hands. Knead on a work surface until it smoothes out and is a relatively firm disc of dough, adding flour as needed. Wrap in plastic wrap and let rest in the refrigerator for at least 1 hour. Meanwhile, place salmon in a bowl and mix with a fork. Add bread crumbs and Parmesan cheese; mix with a fork to combine. Add spinach, eggs, garlic, black pepper, cayenne, and salt; stir together until combined. Cover with plastic wrap and refrigerate until needed. Preheat the oven to 375 degrees F (190 degrees C). Place pasta dough on a floured surface and pat into a rectangle. Roll with a floured rolling pin into a 14x12-inch rectangle, about 1/8 inch thick. Spread filling evenly over the dough, leaving a 3-inch border on one of the long sides. Lightly brush the exposed dough with water and roll up starting from the side closest to you. Finish with the seam on the bottom and use your hands to shape the tube as uniformly as possible. Trim off any excess dough on the ends if necessary. Slice the stuffed tube of dough into 8 equal "wheels" and turn onto their sides. Gently press with floured fingers to flatten slightly. Heat 1 tablespoon olive oil in a nonstick pan over medium heat. Cook wheels until golden brown, about 3 minutes per side. Pour marinara sauce into an 8x10- or 9x12-inch baking dish and stir in cumin and paprika. Add wheels and top with Parmesan cheese. Bake in the preheated oven until browned and bubbly, 25 to 30 minutes. Let rest for 5 minutes. Serve with a drizzle of olive oil and chopped parsley.

Prep time: 20 mins
Cook time: 35 mins
Total time: 2 hrs
Yields: 4 servings

Calories: 685.4
Fat: 26.7 g
Saturated fat: 7.9 g
Carbohydrates: 73.3 g
Sugars: 18.2 g
Dietary fiber: 8.9 g
Protein: 37.1 g
Cholesterol: 184.3 mg
Sodium: 2066.1 mg
Restaurant Style Egg Drop Soup
Category: soups-stews-and-chili
By W.J. Cory

This Egg Drop soup is born from a love of the soup and MANY trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation. Compare it to your local restaurant...The simplicity is the key. Soup can be re-heated or frozen and re-heated.

Ingredients:
4 cups chicken broth, divided
⅛ teaspoon ground ginger
2 tablespoons chopped fresh chives
¼ teaspoon salt
1 ½ tablespoons cornstarch
2  eggs
1  egg yolk

Directions:
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside. In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

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

Calories: 76
Fat: 4.1 g
Saturated fat: 1.2 g
Carbohydrates: 4.2 g
Sugars: 1.2 g
Dietary fiber: 0.1 g
Protein: 4.9 g
Cholesterol: 149.2 mg
Sodium: 1142.7 mg
Urner Pastete (Swiss Raisins Pie)


Ingredients:
flour, butter, margarine, sugar, salt, baking soda, brandy, egg, raisins, sugar

Directions:
Preparation.
Prepare your mold of about 26 cm with butter and flour.
Mix all the ingredients for the dough with the food processor.
Allow to rest at least one hour in the fridge.
Heat in a pan or in the microwave all the ingredients for the filling until cinnamon.
Remove from the heat, add the Brandy and let well covered to marinate for at least one hour.
With 2 third of the dough cover the bottom and the border (3 cm] of the baking mold.
Add the filling, brush with some egg yolk the upper side of the border and cover with the remaining dough.
Brush the cover with the egg yolk.
Bake 40-45 Minute at 180°C  (heat and timing are basing it on convection oven].
Store overnight and enjoy.
Mean, Lean Green Beans


Ingredients:
white wine, lemon juice, dill, rosemary, green beans

Directions:
Boil green beans on until soft., drain., pour white wine over., pour lemon juice over., sprinkle spices evenly over., serve warm.
Basic Cheese Filled Stuffed Shells-Oamc


Ingredients:
jumbo pasta shells, ricotta cheese, mozzarella cheese, parmesan cheese, eggs, fresh parsley, dried oregano, salt, pepper

Directions:
Cook noodles according to directions on box.
Combine all other ingredients.
Fill each shell with about 2 tbsp cheese mixture.
Place in foil lined 9x13 pan in a single layer.  Wrap in foil and freeze.
When fully frozen, you can remove the foil wrapped shells from the pan so it takes up less space.  When ready to eat, place in same pan.
To serve, thaw.  Cover with spaghetti sauce and recover with aluminum foil. Bake at 350 degrees for about 35 minutes until hot and bubbly.
Flank Steak With Bourbon Rosemary Marinade


Ingredients:
olive oil, soya sauce, honey, Bourbon, fresh rosemary, minced garlic cloves, fresh ground pepper

Directions:
Slice flank steak across the grain diagonally 1/2 - 3/4 inch thick.
Combine remaining ingredients, add sliced flank steak, and let marinate for 1/2 hour.
BBQ at high heat 2-3 minutes per side (for med-rare].
Base with leftover marinade while cooking.
Blue Cornmeal Sticks With Black Olive Butter


Ingredients:
flour, sugar, baking powder, salt, half-and-half, butter, egg, butter, kalamata olives

Directions:
Preheat oven to 425-degrees F.
In a small bowl mix together first five ingredients (cornmeal - salt].
In a large bowl whisk together half-and-half, butter and egg. Stir dry ingredients into wet ingredients until combined.
Brush cornstick pans with vegetable oil.  Heat pans in the oven for 10 minutes. Pour off excess oil.
Spoon batter into molds, filling 3/4 full. Bake for 15 minutes or until golden.  Serve with black olive butter or honey.
To make black olive butter blend butter and black olives together in a food processor using on/off turns until almost smooth.
Quinoa with Salmon and Swiss Chard
Category: main-dish
By mmarshall

Quinoa is a high flavor, high protein grain made popular by the Incas, then rediscovered by NASA. Need I say any more?

Ingredients:
2 tablespoons olive oil
1  onion, diced
2 cloves garlic, minced
1 cup uncooked quinoa
2 cups vegetable broth
¾ pound salmon fillets
1 cup white wine
½ cup water, or more as needed to cover
1 tablespoon olive oil
2 cloves garlic, minced
1 bunch Swiss chard, stems and tough ribs removed, leaves cut into 1/2-inch-wide ribbons
2 tablespoons lemon juice
salt to taste
1 pinch ground black pepper

Directions:
Heat 2 tablespoons olive oil in a saucepan over medium heat. Cook and stir onion and 2 cloves garlic until fragrant, about 2 minutes. Stir quinoa into onion mixture until lightly toasted, about 5 minutes. Pour vegetable broth into quinoa mixture. Bring to a boil, then cover and reduce heat to low. Simmer until quinoa is tender, about 20 minutes. Meanwhile, heat salmon, white wine, and water in a saucepan over medium heat. Simmer until salmon is cooked through and easily flaked with a fork, 10 to 12 minutes; drain. Transfer salmon to a plate and flake fish meat; discard skin and set salmon aside. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir 2 cloves garlic until fragrant, about 1 minute. Stir Swiss chard and lemon juice into garlic until Swiss chard begins to soften, about 2 minutes; remove from heat. Gently fold flaked salmon and chard into the cooked quinoa. Season with salt and black pepper.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 471.1
Fat: 18 g
Saturated fat: 2.5 g
Carbohydrates: 40.1 g
Sugars: 5.3 g
Dietary fiber: 6.1 g
Protein: 26.2 g
Cholesterol: 37.8 mg
Sodium: 402.1 mg