xiaoxl/recipe_data huggingface dataset:
Doreen's Asian-Inspired Swordfish Steaks
Category: world-cuisine
By DOREENB

This is a delicious, easy way to grill fish....another family favorite! An Asian-style marinade goes perfectly with swordfish.

Ingredients:
3 tablespoons soy sauce
½ cup vegetable oil
2 tablespoons sherry
1 teaspoon grated fresh ginger root
2 cloves garlic, peeled and minced
4 (6 ounce) swordfish steaks

Directions:
Whisk together soy sauce, vegetable oil, sherry, ginger root, and garlic in a medium bowl. Fill a large resealable bag with the mixture. Place swordfish steaks into the bag and shake to coat. Place bag in the refrigerator, and allow the steaks to marinate, at least 4 hours. Preheat an outdoor grill for high heat and lightly oil grate. Grill swordfish steaks until the they flake easily and are opaque in the center, 8 to 10 minutes per side.

Prep time: 5 mins
Cook time: 20 mins
Total time: 4 hrs 25 mins
Yields: 4 servings

Calories: 460
Fat: 34 g
Saturated fat: 6.1 g
Carbohydrates: 2.7 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 34.1 g
Cholesterol: 65.5 mg
Sodium: 872.3 mg
Strawberry Cream Cheese French Toast
Category: breakfast-and-brunch
By Tamala Henry

French toast casserole is served with a drizzle of warm homemade strawberry sauce.

Ingredients:
12 slices home-style white bread, cut into 1-inch cubes, divided
2 (8 ounce) packages cold cream cheese, cut into 1-inch cubes
1 ½ cups sliced fresh strawberries
2 cups half-and-half
12 large eggs
⅓ cup pure maple syrup
1 cup white sugar
1 cup water
2 tablespoons cornstarch
1 cup sliced fresh strawberries
1 tablespoon butter

Directions:
Generously grease a 9x13-inch baking dish. Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer. Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight. Remove baking dish from refrigerator 45 minutes before baking. Preheat oven to 350 degrees F (175 degrees C). Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until   is puffed and golden brown, about 30 more minutes. Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over French toast.

Prep time: 30 mins
Cook time: 1 hr 15 mins
Total time: 9 hrs 45 mins
Yields: 1 9x13-inch casserole

Calories: 432.7
Fat: 24.5 g
Saturated fat: 13.4 g
Carbohydrates: 42.2 g
Sugars: 25.2 g
Dietary fiber: 1.3 g
Protein: 12.5 g
Cholesterol: 244.5 mg
Sodium: 376 mg
Cheesy Kale Quiche
Category: breakfast-and-brunch
By ally-gator

Created when I had used all of my spinach for spinach dip, this creamy, simple quiche is great for family breakfasts!

Ingredients:
1 (9 inch) pie crust pastry
½ (8 ounce) package cream cheese
½ cup milk
4  eggs, beaten
8 ounces sharp Cheddar cheese, shredded
10 ounces chopped kale
4 slices cooked bacon, crumbled

Directions:
Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a pie plate. Place cream cheese in a microwave-safe bowl; heat in microwave until warmed, about 10 seconds. Stir cream cheese and milk together in a bowl; stir into beaten eggs. Stir Cheddar cheese into egg mixture; add kale and bacon. Pour egg mixture into the pie crust. Bake in the preheated oven until top has golden brown spots and a toothpick inserted in the center comes out clean, about 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 1 quiche

Calories: 337.9
Fat: 24.8 g
Saturated fat: 11.9 g
Carbohydrates: 15.4 g
Sugars: 1.1 g
Dietary fiber: 1.5 g
Protein: 14.3 g
Cholesterol: 139.4 mg
Sodium: 390.9 mg
Dr. Siegel's Diet Cookies


Ingredients:
rolled oats, non-fat powdered milk, baking powder, salt, ground cinnamon, banana, salted butter, sugar, eggs, vanilla

Directions:
Preheat oven to 375° Fahrenheit.
Combine first 8 ingredients in large bowl, mix well with spoon.
Blend banana, butter, sugar, eggs, egg whites, and vanilla at medium speed with an electric mixer until well incorporated.
Add wet ingredients to dry, mix well and allow to stand for 5 minutes.
Divide in half, then half again.
Each portion makes 6 cookies. (I used an ice cream scoop to measure out the dough.].
Bake for 12 minutes on cookie sheet or parchment paper.
Cookies spread very little during baking. Allow to cool slightly and transfer to wire rack.
Chef Joey's Vegan Pizza Crust


Ingredients:
whole wheat pastry flour, cornflour, raw sugar, baking powder, baking soda, olive oil

Directions:
In the bowl of a food processor add the spelt, whole wheat, corn flours, sugar, herbs, baking powder and baking soda.
Process these dry ingredients well, making sure all the ingredients are combined.
Using a whisk, in a different bowl mix the yogurt and oil well. Add it through the feeding tube of the food processor until the dough forms a ball.
The dough will be sticky.  Turn out onto a well floured surface and knead for a few minutes until the dough is less sticky and easy to handle.
Don't add too much more flour however, you don't want the dough to be tough.
Put the dough into a bowl to rest and cover with a damp cloth for about 25 minutes.
Oil the pizza pan with a little olive oil.
In the meantime prepare your toppings.
When the 25 minutes have passed press the dough onto the pizza pan.
Add the toppings and bake at 400°F for 20-25 minutes.  The edges of the dough should have risen and be a medium golden brown shade.
Bon Appetit!
Brie, Bacon and Cranberry Pastries


Ingredients:
phyllo dough, butter, whole berry cranberry sauce, bacon

Directions:
Preheat oven to 350F.
Cut phyllo dough in half lengthwise.
Keep half covered with plastic wrap and damp kitchen towel while working.
Place two sheets of phyllo dough on work surface and brush with butter.
Fold in half lengthwise and brush with more butter.
Place 1 1/2 tsps cranberry sauce, 8 cubes Brie and nearly a tsp of crumbled bacon at the bottom of strip.
Diagonally fold corner over filling, forming a triangle.
Continue folding triangle shape up to the end.
Brush with butter and place on a buttered jelly-roll pan.
Repeat with remaining phyllo dough and filling.
Bake 10-15 minutes or until golden brown.
Cool 5 minutes brfore serving.
Quick Bolognese Sauce


Ingredients:
olive oil, carrot, onion, garlic cloves, ground beef, ground pork, dry red wine, dried parsley, Worcestershire sauce, crushed tomatoes, parmesan cheese, cayenne pepper, salt, pepper, heavy cream, milk

Directions:
Heat the olive oil in a large skillet over medium heat.  Add the carrot and onion to the hot skillet and cook for 5 minutes, stirring occasionally.  Add the garlic and cook for 1 minute longer.
Crumble the beef and pork into the skillet.  Cook and stir until no longer pink.  Pour in the red wine, parsley, and Worcestershire and cook for 5 minutes, stirring occasionally.  Add the crushed tomatoes, celery salt, Parmesan cheese, and cayenne.  Stir well to combine.  Turn down the heat to low and simmer for 3 minutes.  Season with salt and pepper, to taste.
The sauce is ready to serve.  If you would like a thicker consistency, allow the sauce to simmer longer until desired consistency is reached.  If you would like a thinner consistency, pour in a little heavy cream or milk.
Serve over hot pasta.
Enjoy!
Milly's Oatmeal Brownies
Category: desserts
By Milly Suazo-Martinez

These are wonderful, chewy 'brownies' except that they are made with oatmeal instead of chocolate. Add your favorites (nuts, chocolate chips, chocolate candies, toffee chips) and create a truly delicious snack.

Ingredients:
1 cup butter at room temperature
1 cup firmly packed light brown sugar
½ cup white sugar
2  eggs
2 teaspoons vanilla extract
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ cups all-purpose flour
2 cups rolled oats
½ cup chocolate chips
½ cup raisins
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. In a large bowl, beat the butter, brown sugar, and white sugar until thoroughly mixed and creamy. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well mixed, and mix in salt, baking soda, baking powder, flour, rolled oats, plus chocolate chips, raisins, and chopped nuts if desired. Mix well to moisten all ingredients, and spread into the prepared baking pan. Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool in the pan for about 5 minutes before cutting into bars.

Prep time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 1 9x13-inch pan

Calories: 446.6
Fat: 22.6 g
Saturated fat: 11.7 g
Carbohydrates: 58.2 g
Sugars: 34.5 g
Dietary fiber: 2.8 g
Protein: 5.9 g
Cholesterol: 71.7 mg
Sodium: 371 mg
Southern Rice With Bacon Flavored Gravy


Ingredients:
bacon, rice, water, bacon grease, salt, black pepper

Directions:
Put all ingredients (except crumbled bacon]in a pot and bring to a hard boil.
Reduce heat to medium so that the rice boils fairly fast.
Cook for 25-30 minutes till the water cooks out enough that the rice just starts to stick.
Add crumbled bacon and serve.
Fresh Pear Pie
Category: desserts
By Carol

This is quite a refreshing dessert. Serve plain, or with whipped cream or ice cream.

Ingredients:
1 recipe pastry for a 9 inch double crust pie
½ cup white sugar
3 tablespoons all-purpose flour
¼ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon lemon zest
5 cups peeled and sliced pears
1 tablespoon butter
1 tablespoon lemon juice

Directions:
Preheat oven to 450 degrees F (230 degrees C). Place a baking sheet on the bottom oven rack. Combine sugar, flour, salt, cinnamon, and lemon zest in mixing bowl. Roll out half the pastry and line a 9-inch pie pan. Arrange pear slices in layers in the pastry-lined pan, sprinkling the sugar mixture over each layer. Dot with butter and sprinkle with lemon juice. Roll out remaining dough for the top crust. Use your finger dipped in a small bowl of water to moisten the rim of the bottom crust. Place top crust over filling, and trim edge using kitchen shears or a sharp paring knife. Fold edge under bottom crust, pressing to seal. Flute edge. Cut slits in top crust to allow steam to escape. Bake in the preheated oven on the baking sheet for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until crust is golden brown and filling is bubbly, 35 to 40 minutes longer. Allow to cool several hours before serving.

Prep time: 40 mins
Cook time: 50 mins
Total time: 5 hrs 30 mins
Yields: 1 9-inch pie

Calories: 360.3
Fat: 16.5 g
Saturated fat: 4.6 g
Carbohydrates: 51.6 g
Sugars: 22.7 g
Dietary fiber: 5.1 g
Protein: 3.5 g
Cholesterol: 3.8 mg
Sodium: 317.8 mg
Potato Cheese Soup with Velveeta®
Category: soups-stews-and-chili
By Shauna

A rich potato soup that also has carrot, onion and celery. The chicken base also contributes to its complex flavor. Chicken base is a strong reduction of chicken stock that is normally sold in a resealable plastic jar and should be kept refrigerated.

Ingredients:
6  potatoes - peeled and cubed
1  carrot, chopped
water to cover
3 stalks celery, chopped
1  onion, chopped
½ cup margarine
4 cups milk
salt and pepper to taste
2 tablespoons chicken soup base
8 ounces processed cheese food, cubed
1 tablespoon cornstarch
½ cup milk

Directions:
In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes, or until tender. In a separate large skillet over medium heat, saute the celery and onion in the margarine for about 10 minutes. Drain all but about 2 cups of the water from the potatoes and carrots; add 4 cups milk. Reduce heat to low and season with salt and pepper to taste. Transfer the onion and celery mixture to the pot and stir in the chicken soup base. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well. In a small bowl, dissolve the cornstarch in the 1/2 cup milk and pour into the soup. Mix well until thickened.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 421.2
Fat: 23.3 g
Saturated fat: 9.4 g
Carbohydrates: 39.1 g
Sugars: 9.6 g
Dietary fiber: 4.3 g
Protein: 15.1 g
Cholesterol: 38.5 mg
Sodium: 1176.7 mg
Mom 's Creamed Peas and Potatoes


Ingredients:
peas, potatoes, milk, flour

Directions:
Heat up peas and potatoes in saucepan., Make a thin roux with flour and milk., Add to peas and cook until thickened., Season with salt and pepper.
Almost Candy Bars


Ingredients:
butter, coconut

Directions:
Preheat oven to 350 degrees.
In a large bowl combine the cake mix and butter with pastry blender or fork.
Cut butter into cake mix until crumbly.
Sprinkle evenly in bottom of ungreased 15x10x1 pan(jelly roll pan].
Press lightly.
Sprinkle with butterscotch chips, chocolate chips, coconut and chopped nuts.
Pour condensed milk evenly over ingredients.
Bake at 350 degrees for 20-30 minutes or until light golden brown.
Cool completely.
Cut into bars.
Spiced Prawns


Ingredients:
onion, fresh ginger, garlic cloves, cardamom pod, ground coriander, ground cumin, ground turmeric, chili powder, tomatoes, salt, coriander leaves

Directions:
In a large saucepan, heat the oil then add the chopped onions, ginger, garlic and cardamom and fry gently for about 10 minutes till softened and light-golden brown.
Then add in the spices and stir and cook for another 10 minutes (you may pour in a little water if you find the spices sticking to the bottom of the pan].
Add in the prawns and stir them so they are evenly coated with the spice mixture then add in the chopped tomatoes and season with salt and bring it to a simmering point.
Then reduce heat to medium-low and cook for about 20-25 minutes uncovered, stirring occasionally, by which time most of the liquid will have evaporated and the tomatoes will have reduced to a thick sauce.
Remove from heat and garnish with chopped coriander and serve straight away.
Chicken Pot Pie


Ingredients:
butter, margarine, all-purpose flour, salt, seasoning salt, dried thyme, cracked black pepper, chicken broth, half-and-half cream, frozen corn, potato

Directions:
Preheat oven to 425.
Heat buttter in 3 quart saucepan over medium heat until melted; stir in flour and spices.
Cook, stirring constantly, until mixture is smooth and bubbly.
Carefully add chicken broth and half-n-half in a thin stream while stirring to incorporate.
Stir constantly until thickened and beginning to bubble.
Add vegetables and chicken.  Mix.  Remove from heat.
Pour chicken mixture into bottom pie shell.
Cover with top pie shell.  Seal edges; prick steam holes.
Bake 35 to 40 minutes, until lightly browned and bubbly/steaming.
Let stand a few minutes before cutting.
Just Celery Salad


Ingredients:
celery, red wine vinegar, olive oil, parmesan cheese, garlic clove, kosher salt, ground pepper

Directions:
"Combine all ingredients in a bowl and toss. Serve."
Algerian Lentil Soup (Chorba Adas)


Ingredients:
onion, carrots, celery, garlic cloves, tomatoes, turmeric, ground cumin, ground coriander, green lentils, lemon

Directions:
Sauté the onion, carrots and celery with a glug of olive oil until soft. Add the garlic, spices and tomatoes and cook for a further 2 minutes.
Add the lentil, stock, salt and pepper, cover and simmer for 30 mins or until lentils are soft.
Squeeze on the lemon and add the chopped Corriander.
Bacon and Egg Potato Salad


Ingredients:
potatoes, onion, radish, celery, bacon, hard-boiled eggs, mayonnaise, white vinegar, sugar, chives, salt, pepper, paprika

Directions:
Boil the diced potatoes until tender; drain and rinse well with cold water; drain again.
Place cooked, cooked potatoes in a large mixing bowl.  Add onion, radishes, celery, crumbled bacon, and chopped eggs.
In a small bowl, whisk together mayonnaise, vinegar, saugar, chives, salt, pepper and paprika.  Pour dressing over potato salad mixture.  Toss to coat well.
Chill at least 3-4 hours.
Black-And-White Banana Loaf


Ingredients:
flour, baking powder, salt, nutmeg, ground nutmeg, bananas, lemon zest, lemon juice, dark rum, bittersweet chocolate, butter, butter, light brown sugar, granulated sugar, eggs, vanilla extract

Directions:
Heat oven to 325 degrees. Butter an 8x4x2 1/2 inch loaf pan; dust with flour; tap out excess.
Whisk flour, baking powder, salt and nutmeg in a small bowl until blended.
In another small bowl, mash bananas with lemon zest and juice; stir in rum.
Microwave chocolate and 2 T butter, stirring every 10 seconds, until melted and blended.
Beat remaining butter with mixer on medium speed 3 minutes or until creamy. Add sugars; beat 2-3 minutes until light and smooth.
Add eggs, 1 at a time. Beat in vanilla (batter will look curdled].
Reduce mixer speed to low and beat in 1/2 the flour mixture just until blended. Beat in milk until combined, then remaining flour mixture. Scrape down bowl; beat in banana mixture (batter will look lumpy].
Stir a little less than 1/2 the batter into melted chocolate to blend. Drop alternating spoonfuls of both batters into prepared pan. Using a table knife, swirl batters together, taking care not to overdo it.
Bake 1 hour and 20 to 30 minutes (check cake after 45 minutes and cover loosely with foil if it's getting too brown], until a wooden pick inserted in center comes out with moist crumbs attached.
Cool in pan on a wire rack 15 minutes before inverting on rack, turning right side up and cooling completely.
Almond Brown Butter Cake With Plums


Ingredients:
unsalted butter, all-purpose flour, powdered sugar, salt, plum, powdered sugar

Directions:
Preheat the oven to 350°F and set the oven to the middle position.
Brush an 8-inch cake pan with melted butter, line with a round of parchment paper, and brush with a little more butter. Cook the butter over medium heat until the solids settle to the bottom and the butter turns a deep tawny brown and smells nutty, 8 to 10 minutes. Pour through a fine mesh strainer lined with cheesecloth or a coffee filter.
Sift the flour and sugar together and add the ground almonds.
Beat the egg whites and salt in the bowl of an electric mixer until they form stiff peaks.
Add the flour mixture  in a steady stream and mix until smooth. Add the brown butter and the almond extract and mix until just combined. Pour the batter into the pan, arrange the plums in a circular pattern on top, and sprinkle with the sliced almonds. Bake until the top is golden brown and the sides of the cake have pulled away slightly from the pan, about 45 minutes.
Cool the cake in the pan. Sift a little powdered sugar over the top before serving.
Variation: Substitute 1/2 pound pitted, whole fresh cherries in place of the plums.
To make 12 individual cakes: Brush a muffin tin with melted butter and distribute the batter, fruit, and almonds evenly. Bake until golden brown and cooked through- about 25 minutes.
Argentinian Beef Empanadas
Category: main-dish
By MariaZoroza

My family loves these juicy meat pies with raisins, chopped olives, and hard-boiled eggs. This recipe is always a hit.

Ingredients:
½ pound ground beef
3 tablespoons butter
2 medium onions, chopped
1  green onion, chopped
2  hard-boiled eggs, chopped
14  pitted green olives, such as Manzanilla, finely chopped
3 tablespoons raisins
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
2 (17.5 ounce) packages frozen puff pastry (each with 2 sheets), thawed
1  raw egg, lightly beaten

Directions:
Set racks in upper and lower thirds of oven, and preheat to 450 degrees F. Line 2 large baking sheets with parchment paper. Cook beef in a large, heavy skillet over medium-high heat, stirring and breaking up lumps, until no longer pink, 4 to 5 minutes. Transfer beef to a small bowl with a slotted spoon, and pour off grease from skillet. Melt butter in skillet and saute onions and green onion, stirring occasionally, until tender, about 5 minutes. Return beef to skillet and stir in hard-boiled eggs, olives, raisins, cumin, salt, and pepper. Transfer mixture to a shallow bowl and chill until cooled, 10 to 20 minutes. Unfold 1 pastry sheet, keeping remaining chilled, onto a lightly floured surface, dust lightly with flour, and roll out into a 12-inch square. Cut 4 (5 1/2-inch) rounds from pastry. Brush a 1/2-inch border around edges of 1 round with water, using a small brush or fingertip. Spoon about 3 tablespoons of filling onto half of round. Fold other half over filling and press edges together firmly. Crimp edges with a fork and transfer to one of prepared baking sheets. Repeat with 3 remaining rounds. Form 12 more empanadas in same manner with remaining pastry and filling, arranging them about 1 1/2 inches apart on baking sheets. Brush tops of empanadas with beaten egg. Bake, switching position of sheets halfway through, until golden brown, about 15 minutes.

Prep time: 1 hr
Cook time: 25 mins
Total time: 1 hr 25 mins
Yields: 16 empanadas

Calories: 822.7
Fat: 57.2 g
Saturated fat: 16.5 g
Carbohydrates: 61.4 g
Sugars: 4.6 g
Dietary fiber: 2.6 g
Protein: 16.6 g
Cholesterol: 102.1 mg
Sodium: 686.6 mg
Tuna Tomatoes!


Ingredients:
tomatoes, tuna, fat-free mayonnaise

Directions:
Make your tuna the way you like it, I use the above ingredients, but everyone is different!
Cut top of tomato off and scrape out all the seeds and some of the meat.
Scoop out tuna and put inside cleaned tomato until it is completely full.
Enjoy!
Paula Deen's Applesauce Cake


Ingredients:
granulated sugar, vegetable shortening, eggs, all-purpose flour, ground cinnamon, ground cloves, nutmeg, baking powder, salt, raisins, unsweetened applesauce, confectioners' sugar

Directions:
Preheat oven to 350.
Grease a 13x9x2" baking pan.
Cream together the granulated sugar and shortening until fluffy using an electric mixer.
Add the eggs one at a time, beating well.
In another bowl, sift together the flour, cinnamon, cloves, nutmeg, baking powder, and salt.
Stir the raisins and nuts into the flour mixture.
Add the flour mixture and applesauce alternately to the creamed mixture, beginning and ending with the flour.
Pour the batter into the prepared pan.
Bake for 45 minutes or until the center of the cake is firm to the touch.
Sprinkle with confectioners' sugar.
Berry Banana Smoothies


Ingredients:
vanilla yogurt, plain yogurt, bananas, fresh strawberries, honey

Directions:
In a blender, combine all ingredients; cover and process until smooth.
Pour into chilled glasses; serve immediately.
Enjoy.
Nif's Breakfast for Supper


Ingredients:
eggs, milk, baking powder, tomatoes, tomatoes, ham

Directions:
Whisk together eggs, milk and baking powder., Stir in bread cubes and soak for 5 minutes., Stir in 1 cup of cheese and add salt and pepper to taste., Spray an 8' x 8" casserole dish with nonstick cooking spray., Pour in mixture., Top with optional toppings., Sprinkle with remaining cup of cheese., Bake at 350 degrees Fahrenheit for 30 minutes or until middle is set.