xiaoxl/recipe_data huggingface dataset:
Blackberry Glazed Pork Tenderloin


Ingredients:
sugar, Splenda sugar substitute, red pepper flakes, cinnamon, dried thyme leaves, salt

Directions:
Whisk blackberry spread, vinegar, sugar, cinnamon, and red pepper flakes in small bowl until blended, set aside.
Heat large nonstick skillet over medium-high heat until hot.
Coat skillet with nonstick cooking spray; add oil; tilt skillet to coat bottom.
Add half of pork slices; sprinkle with half of thyme and half of salt.
Cook 2 minutes; turn and cook 1 minute on other side.
Remove pork from skillet and set aside.
Repeat with remaining pork, thyme and salt.
Add blackberry mixture to skillet and bring to a boil over high heat.
Add reserved pork slices, discarding any accumulated juices.
Cook about 5 minutes, turning constantly, until pork is richly glazed.
Spaghetti With Brussel Sprouts and Sage Butter (Rachael Ray)


Ingredients:
baguette, salt, Brussels sprouts, potato, spaghetti, butter, garlic, fresh sage, pepper, nutmeg, parmesan cheese

Directions:
Preheat oven to 325°F.
Toast bread in hot oven to golden brown.
Pulse the bread in food processor to make fresh, large breadcrumbs.
Using the tip of a very sharp paring knife.
remove the core of the Brussels sprouts and separate leaves.
You should yield 3 cups loosely packed leaves.
Bring a large pot of water to a boil.
Salt water.
Peel the potato and cut into thirds horizontally,.
then slice the thirds of potato across lengthwise,.
into about 1/4-inch slices.
Boil potatoes 5 minutes, add Brussels sprouts leaves after 2 minutes.
Remove potatoes and cabbage from water with a spider.
or strainer and transfer to a serving bowl.
Cook pasta in boiling water to al dente in the same water.
Reserve a little starchy cooking water just before draining.
Meanwhile, heat butter, garlic and sage in small pot over low heat, do not brown.
Add pasta to potatoes and cabbage in the serving bowl.
Pour butter and sage over top and season with salt, pepper and nutmeg.
Add some cheese – a couple of handfuls.
toss pasta to combine and taste to adjust seasonings.
Use a splash of starchy cooking water if pasta gets too tight.
while tossing.
Serve spaghetti in shallow bowls topped with more cheese and the breadcrumbs.
Serve hot.
Delicata Creamy Squash Soup
Category: soups-stews-and-chili
By Sue Haser

A rich and creamy soup, great for cold winter nights.

Ingredients:
3  delicata squash, halved lengthwise and seeded
1  onion, chopped
3 cups vegetable broth
1 ½ cups heavy whipping cream
2 tablespoons butter
salt to taste
ground black pepper to taste

Directions:
Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool. In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown. Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes. Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 4 -6 servings

Calories: 417.3
Fat: 31.6 g
Saturated fat: 19.4 g
Carbohydrates: 34 g
Sugars: 8.5 g
Dietary fiber: 4.9 g
Protein: 4.4 g
Cholesterol: 110 mg
Sodium: 344.5 mg
Simple Roasted Baby Bok Choy


Ingredients:
baby bok choy, olive oil, salt, black pepper

Directions:
Preheat oven to 350°F.
Onto a large baking sheet, spread halved heads of baby bok choy into a single layer.
Drizzle with olive oil and sprinkle with salt and pepper.
Roast for 12 minutes.  Using tongs, turn each bok choy to ensure both sides are nicely browned.  Return to oven to roast for another 12 minutes.
Serve immediately and enjoy.
Rachelkitty's Tuscan Chicken


Ingredients:
boneless skinless chicken breasts, cream cheese, water, pesto sauce, tomatoes, asparagus, mozzarella cheese, penne pasta

Directions:
HEAT large nonstick skillet sprayed with cooking spray on medium-high heat.
Add chicken; cover. Cook 5 to 7 minute on each side or until done (165ÂºF].
Remove chicken from skillet; cover to keep warm.
ADD cream cheese, water, pesto and tomatoes and asparagus to skillet.
Cook, uncovered, on medium heat 2 minute or until heated through, stirring occasionally.
RETURN chicken to skillet. Cook and stir 1 minute or until chicken is coated and heated through. Sprinkle with shredded cheese.
VARIATIONS: Instead of cooking spray, drizzle with olive oil. Add fresh garlic and a finely cut shallot to cook with the chicken. Add spinach, red peppers, squash, zucchini or mushrooms. Sprinkle with freshly chopped basil when ready to serve.
Noodles a La Russe


Ingredients:
ground beef, onion powder, garlic clove, salt, black pepper, butter, margarine, sour cream, parmesan cheese

Directions:
Preheat oven to 350 degrees.
Brown ground beef with onion powder and garlic in skillet; drain fat and season with salt and pepper.
Mix together melted butter, sour cream and Parmesan cheese.
Add meat and sour cream mixture to noodles.
Pour into a 2 quart baking dish and sprinkle the bread crumbs over the mixture.
Bake, uncovered, for 30-35 minutes or until lightly browned.
Best Ever Cinnamon Bundt® Cake
Category: desserts
By Hania's Kitchen

This Bundt® cake is all you need to start off your morning right with your favorite cup of fresh-brewed coffee or tea. If you are a cinnamon fanatic, you have to give this recipe a try. This cake has just the right amount of cinnamon flavor and is so soft, moist, and fluffy. You can kick it up a notch and add walnuts or pecans, or better yet, a crumb topping. You can drizzle with simple syrup or glaze or dust with powdered sugar.

Ingredients:
1 ¼ cups white sugar
½ cup unsalted butter, softened
4 tablespoons vegetable oil
3 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup buttermilk, at room temperature

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Brush a fluted tube pan (such as Bundt®) with a little butter and dust with some flour. Cream sugar, butter, and oil together in a bowl until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Sift 2 cups plus 2 tablespoons flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Fold 1/3 of the flour mixture gently into the butter mixture with a spatula. Mix in 1/2 of the buttermilk. Repeat once more, then mix in remaining flour until just combined. Avoid overmixing. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Allow cake to cool in the pan for 15 minutes before inverting onto a cooling rack to cool completely.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 Bundt(R) cake

Calories: 354
Fat: 16.5 g
Saturated fat: 7.3 g
Carbohydrates: 46.9 g
Sugars: 25.9 g
Dietary fiber: 1.1 g
Protein: 5.2 g
Cholesterol: 80.7 mg
Sodium: 312.5 mg
Chilled Spiced Yellow-Squash Soup


Ingredients:
olive oil, red pepper flakes, cumin seed, ground turmeric, lime juice, lime juice, mint

Directions:
Combine the squash, olive oil, red pepper, cumin, coriander, turmeric and 1 1/2 C water in a pot with a large pinch of salt.  Bring to a boil, then simmer, covered, until the squash is very tender.
Once the squash has cooled, puree it in a blender on high for 30 seconds. Pass through a fine-mesh seive.  When completely cool, season to taste with lime juic, salt and pepper.  Ladle into bowls, and garnish with mint and a few drops of olive oil.
Kroppkakor - Swedish Potato Dumplings


Ingredients:
potatoes, salt, bacon, ham, onion, plain flour, water, salt, butter

Directions:
Wash, peel and cut up potaotoes.  Cook about 20 minutes in enough salted water to cover the potatoes. Potaotes are done when they can be pierced with a fork. Drain.
Mash or rice potatoes well. Whip in the egg yolk and 1 1/2 tsp salt. Set aside while you prepare filling.
Put onions in a cold skillet and fry with a little oil or butter until soft. Remove from pan.  Add meat to pan and cook until crisp and evenly browned. Add back in onions. Drain off excess fat.
To make dough:  Add the flour 1 cup at a time and mix well. Add as much of the flour to make a soft dough. Once dough has formed, turn out onto a floured surface and knead like bread dough. Pat out dough to 1/2 inch thickness. cut into 2 inch rounds, a biscuit cutter works well. Spoon about 2 teaspoons of the filling into the centre of one of the rounds.  Cover with another round. Seal edges well, and shape into a ball.
Bring the 2 quarts of water and 2 tsps salt to t boil in a heavy saucepan. Once the water is boiling add dumplings one at a time, so that boiling does not stop. Cook only as many dumplings at one time that will float uncrowded, one layer deep. Cook 15 minutes, then remove with a slotted spoon. Put in a warm dish and serve with melted butter and jam.  A simple salad goes nice along side.
Chicken and Cream Cheese Bites


Ingredients:
boneless skinless chicken breasts, bacon, chive & onion cream cheese, brown sugar, chili powder

Directions:
Slice chicken as though you were going to make chicken strips and flatten between saran wrap.  Half each strip of bacon.  In a small bowl mix the brown sugar and chili powder.
Spread cream cheese on each piece and lay on a piece of bacon and roll up.  Secure with toothpick. (This is when you could have added the jalepeno.]  Roll each piece in the sugar/chili mixture and place on lined baking sheet. Sprinkle the extra sugar/chili mixture on top.
Bake at 350 degrees for 30-35 minutes  Then put under broiler for about 5 more minutes.
Enjoy.
Finnish Cookies / Danish Finsk Broed


Ingredients:
all-purpose flour, sugar, butter, eggs, sugar

Directions:
Mix flour and sugar in a bowl, cut the butter in small pieces and cut it into the flour mixture.
Whip one egg and add to the dough, Gather the dough quickly. If you find the dough is too dry you can add a bit of water to help gather the dough.
Divide the dough into 4 portions and roll the dough into long ropes about as thick as your finger. Flatten the 'ropes' and cut them into 2 inch long cookies.
Place the cookies on cookie sheets lined with parchment paper and let them rest in a cool place for at least one hour.
Meanwhile - chop the almonds roughly and mix them with 1 tbsp sugar.
Whip one egg.
Preheat oven to 400°F.
Brush the cookies with egg and dust with almond/sugar mix.
Bake the cookies for 12-15 min at 400 F until golden.
Vegan Cheezy Quackers


Ingredients:
flour, nutritional yeast, black pepper, sea salt, margarine, water

Directions:
Mix all ingredients except water in a bowl.  Slowly add water until the dough forms a ball.  You may not need all of the water!
Roll out on a clean surface to about 1/3 inch thickness.  Cut out shapes using the smallest cookie cutters you have.  Continue to re-roll scraps until all dough is used.
Place crackers on baking sheets lined with waxed paper.  Bake at 350 degrees for about 15 minutes, until crackers are set and golden.
Danish Blackberry Jam Cake


Ingredients:
butter, brown sugar, eggs, flour, baking soda, nutmeg, cinnamon, buttermilk, raisins, golden raisin, flour

Directions:
Preheat the oven to 375°F Cream the butter and sugar together then slowly whisk in the eggs.
Mix the dry ingredients together in a large bowl. Stir in the egg mixture, buttermilk, & jam. Flour raisins lightly and gently fold into the batter.
Pour the batter into 2 buttered and lightly floured 8 inch cake pans. Bake for 30 minutes or until a toothpick can be inserted & comes out clean.
Cool on a wire rack then frost if desired.
Indian Chai Latte Muffins


Ingredients:
all-purpose flour, dark brown sugar, baking powder, ground ginger, ground cardamom, ground allspice, salt, buttermilk, butter, egg, vanilla, white chocolate chips, cream cheese, vanilla, sugar

Directions:
Preheat oven to 375.
Grease 12 muffin cups or use butter-flavored spray.
Mix all dry ingredients together, add milk, melted butter, egg, and vanilla, mix well. Stir in white chocolate chips.
Spoon into 12 muffin tins.
Mix cream cheese, vanilla and sugar together until smooth. Using the back of a spoon make an indentation in the top of each muffin and add a heaping teaspoon of cream cheese mixture into the indentation.
Bake at 375 for 18 to 25 minutes, until edges of muffins begin to turn golden brown. Test with toothpick in side of muffin away from cream cheese filling. Remove and cool.
If using mini-muffin cups, bake 15-18 minutes.
Sugared Knots


Ingredients:
character(0]

Directions:
Preheat oven to 350 degrees.
Sprinkle cinnamon-sugar mixture on a 15 1/2" by 10 1/2" baking sheet.
Roll each of the breadsticks in the cinnamon-sugar.
Tie each breadstick into 2 knots; leaving them on the baking sheet.
Bake the knots according to the package directions, about 15 to 18 minutes.
Serve warm.
Russian Blueberry Raspberry Pudding


Ingredients:
fresh blueberries, fresh raspberry, plain low-fat yogurt, brown sugar

Directions:
Place berries evenly in 4 individual ovenproof bowls on a baking sheet.
Top each with yogurt and sprinkle evenly with brown sugar.
Broil 3 inches from heat (with electric door partially open] 3 to 5 minutes or until sugar melts and serve immediately.
Easy Vegetarian Corn Chowder
Category: soups-stews-and-chili
By Annette Hartman

Creamed corn, whole kernel corn, half-and-half and milk go into this quick corn chowder made with vegetable broth.

Ingredients:
6 tablespoons butter
¼ cup diced onion
½ cup diced celery
6 tablespoons all-purpose flour
2 (14.5 ounce) cans vegetable broth
2 (15 ounce) cans creamed corn
1 (15 ounce) can whole kernel corn, drained
2 tablespoons shredded carrot
1 cup half-and-half cream
¾ cup skim milk
½ teaspoon ground nutmeg
¼ teaspoon ground black pepper
1 pinch salt

Directions:
In a large saucepan over medium heat, melt butter.  Cook onions and celery in butter 3 minutes.  Whisk in flour and cook 6 minutes more, until light brown.  Whisk in broth and simmer 10 minutes. Stir in creamed corn, corn, carrot, half-and-half, milk, nutmeg, pepper and salt.  Simmer over low heat 10 minutes more.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 6 servings

Calories: 390.4
Fat: 18 g
Saturated fat: 10.5 g
Carbohydrates: 55.9 g
Sugars: 11.4 g
Dietary fiber: 4.4 g
Protein: 8.6 g
Cholesterol: 46.1 mg
Sodium: 1064.8 mg
Pork Sandwich


Ingredients:
mayonnaise, onions

Directions:
Spread both bread slices with mayonnaise.
Spread pickle relish over the mayonnaise on both slices of bread.
On bottom slice, lay pork slices, then onion slices on top of pork.
Squirt optional Sriracha chili paste over the pork.
Place top slice of sandwich over the pork.
Carefully cut sandwich in half with very sharp knife, being careful not to pull the sandwich apart as you cut through the pork.
To do this press down gently with hand on sandwich as you gently cut straight down without too much sawing motion through the pork.
Pork will tend to resist cutting but just take it slow and it will go through.
Once it is halved, serve on plate with your favorite accompaniments, such as potato chips and soft drink.
Chef John's Classic Guacamole
Category: appetizers-and-snacks
By Chef John

There are few things as easy, healthy, and delicious as this ubiquitous dip. However, unless you're grinding your aromatic vegetation in a molcajete, or against a cutting board, you're really not tasting a classic guacamole. The flavors not only become more intense, but actually change in character. This is just what those bland, fatty, but delectable avocados need. That and a thoughtful seasoning of lime juice, and maybe some more salt.

Ingredients:
2 tablespoons minced fresh serrano chili
½ cup chopped fresh cilantro, divided
¼ cup finely diced white onion
½ teaspoon kosher salt for grinding vegetables, plus more to taste
4 large Hass avocados
1 cup diced ripe tomatoes, drained  (Optional)
1  lime, juiced, or more to taste

Directions:
Place minced peppers, 1/4 cup of the chopped cilantro, and the diced onions on a cutting board. Chop them together into very small pieces. Sprinkle with kosher salt. Using the flat side of the knife blade, smear the mixture to work it into a paste, and chop again to achieve as fine a texture as possible. Stem, halve, and pit the avocados. Scoop out flesh and place in a bowl. Add 1/4 cup chopped cilantro, onion and serrano mixture, salt, and fresh lime juice. Mash with a potato masher to desired texture (smooth or chunky), 5 or 6 minutes. Taste and adjust seasonings. If not serving immediately, cover and refrigerate.

Prep time: 20 mins
Total time: 20 mins
Yields: 12 servings

Calories: 158
Fat: 13.9 g
Saturated fat: 2 g
Carbohydrates: 9.7 g
Sugars: 1.3 g
Dietary fiber: 6.8 g
Protein: 2.2 g
Sodium: 88.6 mg
Tag a Long Snack Mix Cookies


Ingredients:
flax seeds, canola oil, demerara sugar, stevia, vanilla, whole wheat flour, quick oats, nutmeg, baking soda, salt, dried figs, dried cranberries, roasted soybeans, roasted sunflower seeds, raisins

Directions:
In a large mixing bowl, whisk together the almond milk and flaxseed. Let stand 10 minutes.
Add the oil, sugar, stevia, and vanilla, blending well.
Stir in the flour, oats, bran cereal, nutmeg, baking soda and salt.
Fold in the figs, dried cranberries, dry-roasted soybeans, slivered almonds, dark chocolate – covered raisins, Shreddies cereal, Cheerios cereal, toasted sunflower seeds, raisins, toasted pumpkin seeds, and miniature chocolate chips.
Cover and chill 1 hour.
Preheat the oven to 375°F.
Form balls of dough and place on lined cookie sheets, flattening slightly.
Bake for 8-9 minutes. Cool completely on the cookie sheet.
Apple Fritters


Ingredients:
sugar, milk, egg, butter, orange zest, apple, vanilla essence, cake flour, salt, baking powder, powdered sugar

Directions:
Blend sugar with all wet ingredients.
Fold in orange zest, salt and baking powder.
Fold in flour.
Fold in chopped apples. Do not over mix.
Drop spoonfuls of batter in 325 degree oil and fry until golden brown.
Dust with powdered (icing] sugar for serving.
Grilled Herbed Tilapia in Foil Packets
Category: seafood
By PRINCESSKAROLY

Tilapia is a mild, white fish that is flaky and yummy. You can take this recipe for grilling it in foil packets and alter it to your own liking. The tilapia is very forgiving.

Ingredients:
2  tilapia fillets
½ teaspoon dried dill weed
¼ teaspoon kosher salt
freshly ground black pepper to taste
10  chives, cut in half
1 ½ tablespoons butter, cut into pieces

Directions:
Preheat an outdoor grill for high heat and lightly oil the grate. Cut a piece of heavy duty aluminum foil large enough to make an airy foil pouch to hold tilapia fillets. Place fillets on top of the foil and season with dill, salt, and pepper. Place chives on top of fillets, followed by butter. Seal up pouches loosely. Cook fillets on the preheated grill until they flake easily with a fork, 10 to 15 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 fillets

Calories: 191.1
Fat: 10.2 g
Saturated fat: 5.8 g
Carbohydrates: 0.7 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 23.2 g
Cholesterol: 63.8 mg
Sodium: 351.8 mg
Vegetarian Chili for the Crock Pot


Ingredients:
onion, bay leaves, ground cumin, oregano, salt, celery, parsnips, garlic cloves, canned tomatoes, Rotel Tomatoes, beer, chili powder, ground black pepper, kidney beans, garbanzo beans, black beans

Directions:
In crock pot add onion, bay leaves, celery, parsnips, jalapeno, and garlic, cumin, oregano, salt, black pepper, chile powder, both canned tomatoes, as well as beer.
Add tofu and canned beans (undrained]. Stir to combine.
Cook on low for 8 hours covered.
Remove bay leaves before serving.
Chinese Chicken Coleslaw Salad


Ingredients:
broccoli coleslaw mix, tangerines, radish, tangerine juice, table salt

Directions:
Place broccoli slaw, tangerines, chicken and radishes in a large salad bowl; set aside.
Combine remaining ingredients and pour over salad; toss to coat.
Yields 2 cups per serving.
Vegetable Tagine


Ingredients:
butter, extra virgin olive oil, onions, fresh chili peppers, paprika, cayenne pepper, ground cumin, dried lentils, tomatoes, tomato puree, chickpeas, carrot, green beans, zucchini, frozen green pea, flat leaf parsley, za'atar spice mix

Directions:
In a medium or large saucepan over medium heat, warm the butter or oil.
Add the onions and chilies and cook until the onions begin to soften, about 10 minutes.
Add the paprika, cayenne and cumin and continue to sauté until the onions are tender and fragrant, a few minutes longer.
Add the lentils, tomatoes, tomato puree and water just to cover.
Simmer for about 20 minutes.
Add the chickpeas, carrots, green beans, zucchini, and green peas.
Simmer until tender, about 10 to 15 minutes more.
Note: this recipe can be prepared in advance up to this point.
Allow to cool, refrigerate and serve within a couple of days.
Add the parsley and zaatar during the last five minute of cooking.
Season to taste.
Transfer to a warm serving dish and serve immediately.
Chocolate Chocolate Chip Cookies


Ingredients:
butter, granulated sugar, eggs, vanilla, flour, baking soda, salt, chocolate chips

Directions:
Mix the butter, Crisco, and sugar in your mixing bowl until pretty well combined.
Add eggs and vanilla and mix leaving a few chunks.
Add cocoa powder and espresso powder. Mix until combined.
Place in the mixing bowl 1 cup of the flour.
In a separate 2 cup measuring cup,combine the other cup of flour and the soda and salt. mix together and then add to the rest of the ingredients.
Finally add the chocolate chips.
Drop by rounded soup spoon onto an ungreased cookie sheet. I usually get six to a sheet.
Bake in a 375 oven for 7.5 minutes. I use a convection oven and cook at 375. Don't let the oven think it's smarter than you and drop the degree by 25 degrees.
These need to rest on the pan for about 5 minutes before they are removed, but they will be nice on the outside and soft on the inside.
Chicken With Garlicky Potato Fans


Ingredients:
chicken breasts, chicken pieces, white wine, baking potatoes, garlic cloves, chicken broth

Directions:
Wash potatoes and slice them every 1/8 inch slices down the spine.  But be careful to cut only 3/4 through (like Hasselback Potatoes].
Mix chicken through prepared potatoes in a dish and let marinate overnight.
Day Two: Preheat oven to 350.
Heat a fry pan on the stove top on high till hot, then turn the heat down to medium high.  Remove chicken from marinade (but keep the liquid], salt and pepper both sides of the meat and sear the chicken in the fry pan till brown, about 3 minutes per side.
Place the browned chicken on a greased baking sheet (which has a rim to catch the chicken juices].
Add the 1 cup of chicken broth to the potatoes (still in the dish from last night, with the wine]. Pop the potatoes into the oven at the same time as the chicken Cover (potatoes only] tightly with foil. Bake for 25 minutes.
On the stove top, brown the garlic cloves in the same pan you seared the chicken inches.
When the cloves are browned, open the oven and add them to have potatoes pan, then recover potatoes.
Hear the timer, 25 minutes are gone already!  You will want to take the chicken out of the oven.  Leave the spuds in and set timer for another 25 minutes.  (The potatoes need 50 minutes to cook, If you used chicken pieces cook the pieces for 30 minutes total].
When the potatoes are cooked plate out your meal.  Pour the wine sauce over the chicken and potatoes.  Divide the garlic cloves among the dinners.  The potato is best after smashing a garlic clove (or six] on it!