xiaoxl/recipe_data huggingface dataset:
Jordan Marsh Style Blueberry Muffins
Category: bread
By Anne Elizabeth

These are delicious especially made with Maine wild blueberries.  A very nice, moist  muffin. You may substitute butter for some or all of the shortening if you desire.

Ingredients:
½ cup shortening
1 cup white sugar
1 teaspoon vanilla extract
2  eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
1 pint blueberries
2 tablespoons white sugar

Directions:
Preheat oven to 450 degrees F (230 degrees C). Lightly grease 12 muffin cups. In a large bowl, cream together shortening and 1 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder and salt, and stir into egg mixture alternately with the milk. Fold in blueberries. Spoon batter into prepared muffin cups and sprinkle with sugar. Bake in preheat oven for 5 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 30 minutes more, until golden.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 257.9
Fat: 9.9 g
Saturated fat: 2.6 g
Carbohydrates: 39.4 g
Sugars: 22.1 g
Dietary fiber: 1.2 g
Protein: 3.7 g
Cholesterol: 31.8 mg
Sodium: 173.4 mg
Garlic Ranch Panko Crusted Chicken Legs


Ingredients:
chicken drumsticks, salt, pepper, garlic cloves, panko breadcrumbs, oregano

Directions:
Preheat oven to 400°.
Remove skin from legs, generously salt and pepper.
Add 1/4 cup Ranch Dressing and the minced garlic to a shallow dish. Add the panko and the rosemary to another shallow dish.
Coat chicken generously with Dressing, shaking off excess, then coat with panko. Arrange chicken in baking pan with rack. Lightly spray the drumsticks with the vegetable oil.
Bake 40 minutes turning once or until chicken is thoroughly cooked.
Bean Soup
Category: soups-stews-and-chili
By Pat Keene

A tasty ham and navy bean soup.

Ingredients:
1 (16 ounce) package dried navy beans
7 cups water
1  ham bone
2 cups diced ham
¼ cup minced onion
½ teaspoon salt
1 pinch ground black pepper
1  bay leaf
½ cup sliced carrots
½ cup sliced celery

Directions:
Place rinsed beans into a large stock pot.  Add water and bring to a boil.  Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour. Add ham bone, cubed ham, onion, salt, pepper and bay leaves.  Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft.  Occasionally skim surface of soup while it is cooking. Add carrots and celery, cook until tender.  Remove ham bone, scrape any meat from bone and place back into soup and serve.

Yields: 8 servings

Calories: 246.5
Fat: 3.8 g
Saturated fat: 1.1 g
Carbohydrates: 36.7 g
Sugars: 2.9 g
Dietary fiber: 14.1 g
Protein: 17.4 g
Cholesterol: 16.7 mg
Sodium: 542.9 mg
Italian-Style Roasted Baby Potatoes
Category: side-dish
By Jules

These roasted baby potatoes are a quick and easy side dish that can be made while the main dish is cooking.

Ingredients:
24  baby potatoes, scrubbed and halved
3 tablespoons olive oil
1 (.7 ounce) package dry Italian-style salad dressing mix

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish or rimmed sheet with foil. Place halved potatoes in a large resealable plastic bag. Add olive oil and Italian dressing mix, seal bag, and shake until all potatoes are coated evenly. Transfer to the prepared baking dish. Roast in the preheated oven until tender, flipping potatoes halfway through cooking time, about 30 minutes.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 8 servings

Calories: 263.5
Fat: 5.3 g
Saturated fat: 0.8 g
Carbohydrates: 49.5 g
Sugars: 3.4 g
Dietary fiber: 6.1 g
Protein: 5.6 g
Sodium: 414.3 mg
Old-Fashioned Strawberry Malted Shake


Ingredients:
strawberry ice cream, milk, strawberry slices

Directions:
Blend ice cream, malt powder and milk until smooth., Pour into a glass and garnish as desired.
Mexican Lasagna


Ingredients:
flour tortillas, ground beef, salsa, tomato sauce, cottage cheese, dried oregano, eggs, mozzarella cheese

Directions:
Layer half of the tortillas on the bottom of a lightly greased 13 x 9 baking dish.
In a large bowl, combine ground beef, salsa, tomato sauce, and taco seasoning. Layer half of this mixture on the tortillas.
In another bowl, combine cottage cheese, beaten eggs, and oregano. Layer over the meat mixture.
Spread remaining meat mixture on top.
Layer remaining tortilla quarters over the meat mixture.
Sprinkle with mozzarella and bake at 375 degrees for 30 minutes.
Quick-n'-Easy Chicken Cheese Steak
Category: main-dish
By taggerung86

A nice, hot cheesy sandwich ready in less than 5 minutes.

Ingredients:
1 (5 ounce) can chicken chunks, drained
1 tablespoon hot pepper sauce
1 slice Cheddar cheese
1  hot dog bun, split

Directions:
Cook chicken and hot sauce together in a non-stick skillet over medium heat, stirring to coat chicken evenly with hot sauce, until evenly heated, about 3 minutes. Scrape chicken into center of the pan to form a shape similar to the hot dog bun. Cut Cheddar cheese slice in half and place on top of chicken; cook until Cheddar cheese is melted, 1 to 2 minutes. Place bottom half of hot dog bun over chicken and cheese mixture, slide a spatula underneath, and invert onto a plate. Place top half of hot dog bun over Cheddar cheese.

Prep time: 5 mins
Cook time: 4 mins
Total time: 9 mins
Yields: 1 sandwich

Calories: 470.1
Fat: 22.6 g
Saturated fat: 9.6 g
Carbohydrates: 21.9 g
Sugars: 3 g
Dietary fiber: 0.9 g
Protein: 42.1 g
Cholesterol: 117.8 mg
Sodium: 1465.8 mg
Sweet Potato Apple Toss


Ingredients:
apples, sweet potato, liquid honey, water, sesame seeds, pine nuts

Directions:
With a grater with large holes, shred apples and sweet potato (this can also be done in a food processor with a shredding disk].
In a large bowl combine apples, sweet potato, honey, salt and pepper; toss to mix.
Heat oil in a large nonstick frypan over medium heat until hot.
Add sweet potato mixture and water.
Cook 13-18 minutes  or until sweet potatoes are tender, turning mixture over occasionally.
Add seeds or nuts and serve.
Ujja Ma Laban


Ingredients:
eggs, Yogurt Cheese, butter, olive oil, fresh spearmint, za'atar spice mix

Directions:
Whisk together the eggs, salt, pepper and yogurt cheese. Set aside.
Melt the butter over medium-low heat then pour in the egg-yogurt mixture.
Stir lightly for about 1 1/2 minutes or until just barely cooked I always undercook eggs because they will still cook off heat. Our gas stove top is very efficient and the eggs were done to my liking in less than 2 minutes.
Plate the eggs and lightly drizzle with olive oil. Garnish with the spearmint leaves; sprinkle of za'atar or sumac. If you don't have either of those spices, garnish with paprika.
Handmade Gnocci Dumplings


Ingredients:
potato, egg, flour, nutmeg, salt

Directions:
Bake (or boil] potato and mash.
Pour flour into a bowl and add mashed potato.
Whisk an egg and add to the mixture.
Add spices and make sure the mix is smooth (can use an electric mixer].
If needed, add a bit more flour.
Roll dough into a sausage shape and cut into 1 inch pieces.
Put back of fork into each piece.
Boil a pot of water with salt and drop pieces in (6-8 at a time]. They are done when they rise to the surface.
Eat immediately with any pasta sauce.
Quick Bacon Broccoli Salad


Ingredients:
lean bacon, fresh broccoli florets, carrots, carrot, red onion, apple cider vinegar, sugar, salt, pepper

Directions:
Cook bacon in microwave until crisp.  (I've used pre-cooked & packaged bacon in a pinch].
Cook broccoli in microwave until crisp tender, 8-10 minutes. Drain.
In a large bowl, toss drained broccoli, carrot & onion.
In a glass bowl or measuring cup, combine vinegar, sugar & oil.  Microwave on HIGH for 2 minutes then pour over vegetable mixture.  Toss to coat.
Add salt & pepper to taste.
Serve arm or chilled (I prefer warm.].
Crumble bacon over top when ready to serve.
Gingered Parsnip & Leek Soup


Ingredients:
olive oil, leeks, parsnips, vegetable broth, water, white wine, white pepper, salt, nonfat plain yogurt

Directions:
Leeks have a good amount of sand trapped between the layers in both the white and green parts.  Be sure to soak, rinse and clean well so as not to spoil the final results.
Add olive oil, sliced leeks and ginger to a large sauce pan over medium heat.  Cook for 2 to 3 minutes until the leeks begin to soften and the ginger becomes fragrant.
Peel and slice the parsnips into 1/4 inch thick disks. If the vegetables  are large, cut in half lengthwise before slicing.  Add the sliced parsnips to the pot and cook an additional 7 to 8 minutes.  Should the pan get dry, add 2 to 3 tablespoons of the vegetable broth to keep the pan from scorching.
Add the vegetable broth and bring to a boil.  Reduce to a simmer and add the white wine.  Cook for 20 minutes uncovered.  When done the vegetables should be soft and tender.
Place the soup in a food processor or blender and blend until smooth. (I use an immersion blender for this step.] Season with white pepper and salt to taste.
Ladle into bowls and garnish with a small dollop of yogurt (or for a more elegant presentation you can thin the yogurt and make swirls or a web pattern] and a small sprinkle of smoked paprika.
Sicilian Pizza Sauce - Noble Roman Copycat


Ingredients:
olive oil, tomato paste, onion, crushed tomatoes, dried basil, dried oregano, garlic cloves

Directions:
Heat oil in heavy medium saucepan over medium heat.
Add onion, basil and oregano; cook until onion softens slightly, stirring occasionally, about 6 minutes.
Mix in garlic and cook 2 minutes.
Add tomato paste and cook 3 minutes, stirring occasionally.
Add tomatoes and bring to a simmer; cook until sauce is of desired thickness.
Season with salt and pepper.
NOTE: Sauce can be prepared ahead. Cover and refrigerate 1 week or freeze up to 1 month.
Zucchini and Chickpea Patties (Vegetarian Too!)


Ingredients:
chickpeas, zucchini, garlic cloves, cumin, cayenne pepper, egg

Directions:
In large bowl, COMBINE chickpeas (I used canned], breadcrumbs, grated zucchini, finely diced or grated cloves, cumin, cayenne, egg and coriander.
HELPFUL HINT: With the back of a fork, break the chickpeas and make sure all ingredients are well combined.
With hands, form into patties (Makes about 8].
In frypan, heat pan, then oil (I used extra-virgin olive oil], FRY until brown; remove and place on paper towel to drain.
I enjoy these with store bought Greek yogurt.
ENJOY!
NOTE: The patties are supposed to be slightly dry; may need to adjust/increase breadcrumbs slightly by 1/4 cup.
Bleu Cheese Crab Dip - OAMC


Ingredients:
blue cheese, cream cheese, mayonnaise, Worcestershire sauce, garlic, lemon juice

Directions:
Mix together in order of ingredients.
Split the ingredients into two servable crocks.
Freeze.
Allow to thaw about 4-5 hours Serve in a dish with crock in middle surrounded by potato chips.
Enjoy!
Rumaki
Category: appetizers-and-snacks
By Dot

This traditional hot appetizer is always a crowd pleaser. Chicken livers and water chestnuts are marinated in a simple, savory sauce, then wrapped with bacon and fried.

Ingredients:
1 ½ cups teriyaki sauce
½ teaspoon minced garlic
½ teaspoon minced fresh ginger root
12 ounces fresh chicken livers, halved
1 (4 ounce) can water chestnuts, drained and sliced
12 slices bacon, cut in half
1 quart oil for frying

Directions:
In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours. Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C). Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks. Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.

Prep time: 20 mins
Cook time: 15 mins
Total time: 2 hrs 35 mins
Yields: 24 rumaki

Calories: 259
Fat: 21.3 g
Saturated fat: 5.6 g
Carbohydrates: 6.1 g
Sugars: 5.1 g
Dietary fiber: 0.1 g
Protein: 10.1 g
Cholesterol: 115.6 mg
Sodium: 1633.2 mg
Mistletoe Dip


Ingredients:
sour cream, tomatoes, green pepper, dill weed

Directions:
Combine all ingredients together in a bowl., Cover and refrigerate for at least an hour or until ready to serve.
Hawaiian Loco Moco
Category: everyday-cooking
By INA

I ate this at a sports bar/cafe on the big island of Hawaii. This is a local dish served many ways, but this version is my favorite. They usually make it with SPAM®. Also you can make this using leftover rice, pre-cooked burgers, and jarred sauce.

Ingredients:
cooking spray
1 pound ground beef chuck
1 cup sliced onion
½ cup water
1 cup sliced mushrooms
1 (12 ounce) jar brown gravy (such as Heinz®)
4  eggs
4 cups cooked rice

Directions:
Prepare a large skillet with cooking spray and heat over medium heat. Divide ground chuck into 4 equal portions; form into patties. Fry patties in skillet until beginning to firm and are hot and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove patties to a plate, retaining drippings in the skillet. Stir onion and water into the reserved drippings. Reduce heat to low and cook until the onions are slightly softened, about 5 minutes. Stir mushrooms into the onion mixture; cook until mushrooms are cooked through, about 5 minutes more. Pour gravy over the onion and mushroom mixture; stir. Cook until the gravy is hot, about 5 minutes. Gently lie patties into the gravy; simmer until reheated through. While the patties simmer in gravy, prepare a separate skillet with cooking spray and heat over medium heat. Fry eggs in the hot skillet until the white is opaque but the yolk remains runny, 2 to 3 minutes. Divide rice between 4 plates. Top each rice portion with a beef patty and top the patties each with an egg. Pour gravy equally over each portion.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 601.6
Fat: 24 g
Saturated fat: 8.2 g
Carbohydrates: 61.4 g
Sugars: 2.8 g
Dietary fiber: 1.6 g
Protein: 32.3 g
Cholesterol: 258.7 mg
Sodium: 629 mg
Tangy and Juicy Marinade for Steaks & Lamb Chops


Ingredients:
lamb chops, olive oil, soy sauce, red wine vinegar, Dijon mustard, lemon juice, Worcestershire sauce, garlic, capers, dried thyme

Directions:
Pierce beef with fork.
Combine all spice ingredients in a container.  Generousley sprinkle with McCormick's Montreal Steak Seasoning.
Add meat and marinate steak or lamb chops for at least one hour.
Grill or Broil them.
Grill - Grill on both sides until desired doneness.
Broil - Place meat in a baking dish.  Broil 6 inches from oven element for appr. 8 minutes on each side (or until desired doneness].  Pour remaining marinade over beef when turning.
southwestern barley salad


Ingredients:
cooked barley, black beans, corn, plum tomatoes, cilantro, basil, scallion, water, lemon juice, lime juice, olive oil, garlic, chili powder, cumin

Directions:
mix the first 6 ingredients together in a large bowl, season with salt& pepper mix the dressing ingredients together, pour over salad.
serve at room temperature.
Rajas Poblanas (Poblano Strips)
Category: side-dish
By gem

A savory Mexican dish that can easily be turned into vegetarian by replacing the chicken bouillon for vegetable bullion . The cream tones down the heat of the poblano peppers. You won't have enough! Serve with warm corn tortillas.

Ingredients:
½ cup Mexican crema, crema fresca
1 (8 ounce) package cream cheese, softened
1 tablespoon chicken bouillon granules
5  poblano peppers
1 tablespoon vegetable oil
1  onions, thickly sliced
1 cup drained canned corn kernels

Directions:
Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside. Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside. Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.

Prep time: 20 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 4 servings

Calories: 416
Fat: 35.3 g
Saturated fat: 20.2 g
Carbohydrates: 21.5 g
Sugars: 7.1 g
Dietary fiber: 5.4 g
Protein: 9 g
Cholesterol: 102.5 mg
Sodium: 595.3 mg
Mexican Shrimp Soup (Caldo de Camaron)
Category: soups-stews-and-chili
By agonzalez

The perfect recipe for when you have fish broth to spare. Fresh shrimp are simmered in a fish broth with potatoes and carrots.

Ingredients:
1 tablespoon olive oil
1 small onion, chopped
3  potatoes, peeled and cubed
2  carrots, peeled and cubed
2 quarts fish broth
1 cube shrimp bouillon
1 ⅔ pounds uncooked medium shrimp, peeled and deveined
1 pinch salt to taste
1  lime, cut into 8 wedges
2  jalapeno peppers, chopped

Directions:
Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 cups

Calories: 204.1
Fat: 4.1 g
Saturated fat: 0.8 g
Carbohydrates: 18.5 g
Sugars: 2.3 g
Dietary fiber: 2.7 g
Protein: 22.1 g
Cholesterol: 143.8 mg
Sodium: 1201.3 mg
Green Bean Artichoke Casserole
Category: side-dish
By Bonnie Lang Turnage-Mortgage O

This is a family favorite for the holidays.  It's an upgrade from the standard green bean casserole.  It's easy to make and tastes so good!

Ingredients:
3 (15.5 ounce) cans French cut green beans, drained
2 (14 ounce) cans artichoke hearts, drained
2 cups Italian seasoned bread crumbs
8 ounces grated Parmesan cheese
8 ounces shredded mozzarella cheese
2 tablespoons garlic powder
salt and pepper to taste
½ cup olive oil

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Pour the green beans, artichoke hearts, bread crumbs, Parmesan cheese, and mozzarella cheese into a 9x13 inch baking dish. Season with garlic powder, salt and pepper. Stir to blend everything thoroughly. Drizzle olive oil over the top, then cover the dish with aluminum foil. Bake for 30 minutes in the preheated oven, then remove the aluminum foil, and bake for another 15 minutes to brown the top slightly.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 8 servings

Calories: 510.5
Fat: 27.6 g
Saturated fat: 9.6 g
Carbohydrates: 39.5 g
Sugars: 4.8 g
Dietary fiber: 6.1 g
Protein: 27 g
Cholesterol: 43.1 mg
Sodium: 2172.7 mg
Mocha Chocolate Icebox Cake - Barefoot Contessa


Ingredients:
heavy cream, mascarpone cheese, sugar, instant espresso powder, pure vanilla extract

Directions:
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.] Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
Cherry-Vanilla Rhubarb Butter


Ingredients:
rhubarb, sugar, cherry juice, lemon juice, vanilla extract

Directions:
Combine rhubarb and sugar in a large casserole dish. Cover and refrigerate overnight.
The next day, heat the oven to 350°F.
Stir the cherry juice into the rhubarb and place the dish in the oven.
Bake, stirring every hour or so, for 4 hours.
Stir in the lemon juice and vanilla.
Can 10 minutes in a waterbath.
Parmesan Beef Braciole


Ingredients:
parmesan cheese, tomato sauce, garlic clove, eggs, thyme, oregano, parsley, rosemary, basil

Directions:
Preheat oven to 350°F.
In food processor mix the bread or cracker crumbs, cheese, eggs, herbs and garlic until it forms a paste.
Brush the pounded flank steak with vegetable oil and season to taste with salt and pepper.
Spread the paste evenly over the meat.
Roll the pounded meat tightly and tie with kitchen twine.
Sear all sides of the meat in a hot skillet or sauté pan.
Pour tomato sauce or paste in 9 x 13 inch baking dish.
Add seared meat to the tomato sauce or paste.
Cover with a tinfoil tent (do not let tinfoil touch the meat].
Braise for 1 hour (add 1 hour, if needed for more tenderness].
Remove from heat, uncover, and allow to rest 10 minutes.
Slice the hot braciole into 1 1/2 inch portions.
Place parmesan crisp in each serving dish.
Place a spoonful of tomato sauce on parmesan crisp, top with a braciole round and and more tomato sauce.
Best Wacky Cake Ever With Chocolate Glaze


Ingredients:
flour, sugar, baking soda, salt, warm water, vanilla extract, canola oil, white vinegar, apple cider vinegar, sugar, margarine, soymilk, vanilla extract

Directions:
Preheat the oven to 350 degrees.
lightly spray a sqare cake pan (mine's 9x9] with nonstick cooking spray.
In a mixing bowl, mix together flour, sugar, cocoa, baking soda, and salt with a wisk, making sure it is blended together well.
In a large measuring cup add the water, vanilla, oil, and vinegar, ans wisk to combine.
Add wet ingredients to the dry and mix batter until blended together well.
Use a spatula to scrape down the sides if necessary.
Pour batter into cake pan, place in oven and bake for about 25-30 minutes, or until a knife comes out clean.
Cool on a rack completely.
For the glaze: in a small saucepan, bring sugar, margarine, milk, and cocoa to a boil.
Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly.
Remove from heat and stir for another 5 minutes.
Add vanilla and almond, if using, stir, and immediately pour onto cake.
The glaze will begin to dry really quickly, so if it doesn't cover the whole cake (mine usually does] spread the glaze to the edges quickly, before it dries.
If you like, top with sprinkles, and let cool for a hour.