xiaoxl/recipe_data huggingface dataset:
Good Morning Muffins


Ingredients:
flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, brown sugar, egg, yogurt, vanilla, crushed pineapple, carrot, raisins

Directions:
Preheat oven to 400., Combine dry ingredients in a large bowl., Beat together wet ingredients and pour into dry mixture., Stir just until combined., Fill muffin cups and bake for 15- 17 minutes.
Tasty Tater Tot Casserole W/Noodles and Cheese


Ingredients:
ground beef, onion, rotini pasta, elbow macaroni

Directions:
Preheat oven to 350 degrees.
Bring medium pot of lightly salted water to a boil then add the noodles of your choice. Cook about 7-9 minutes or until al dente.  Drain and set aside.
While cooking the pasta, brown ground beef with chopped onion. Drain.
Mix condensed soups, corn and onion soup mix together in medium sized bowl.
In 9x13 casserole dish, combine soup mixture, noodles and meat. Mix well.
Top with shredded cheese and desired amount of tater tots.
Bake in oven for about 20-30 minutes.
Garlic Alfredo Tilapia
Category: world-cuisine
By youngwoman

My version of Ruby Tuesday's New Orleans Seafood, minus the shrimp. I merged a few different recipes and came up with this. It comes pretty close! Three fillets are usually enough for my husband, my toddler, and myself. I serve this with rice and steamed broccoli, to really feel like Ruby Tuesday's recipe!

Ingredients:
4  tilapia fillets
2 tablespoons olive oil
1 tablespoon Creole seasoning, or to taste
3 tablespoons butter
2 cloves garlic, minced
1 cup Alfredo sauce

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Brush the tilapia fillets with oil on both sides, season with Creole seasoning to taste, then place into a 9x13-inch baking dish. Bake in the preheated oven until the flesh is no longer translucent, and the fish flakes easily with a fork, about 10 minutes. Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the garlic, and cook until the garlic has softened and the aroma has mellowed, about 2 minutes. Stir in the   and bring to a simmer. Reduce the heat to low, and keep warm until the fish is ready. Pour the sauce over the fish to serve. Sprinkle with additional Creole seasoning if desired.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 435.1
Fat: 35 g
Saturated fat: 13.7 g
Carbohydrates: 4.4 g
Sugars: 2 g
Dietary fiber: 0.2 g
Protein: 26.3 g
Cholesterol: 89.3 mg
Sodium: 1088.9 mg
Saucy Spiced Carrots


Ingredients:
carrot, ketchup, light brown sugar, butter, ground allspice

Directions:
Slice carrots into 1/2-inch diagonal pieces.  Boil carrots to desired tenderness and drain.
Combine remaining ingredients in a skillet or saucepan, and heat through.  Add the carrots and   mix with sauce.
Chock Full of Veggies Meatloaf


Ingredients:
onion, green pepper, garlic cloves, carrot, celery, beef bouillon cube, ground turkey, low-fat cheddar cheese, tomato sauce, plain nonfat yogurt, parsley, Worcestershire sauce, chili powder, chives, chili sauce

Directions:
Saute onions, peppers, garlic, carrots and celery and beef bullion packet in a pan sprayed with non stick spray until soft.
Mix sauted vegetables with remaining ingredients. Shape into a loaf and bake 40-60 minutes in a 350 degree oven in a pan sprayed with non-stick spray. Serve topped with a dash of chili sauce or catsup.
Mocha Chip Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, margarine, brown sugar, granulated sugar, egg, vanilla extract, instant coffee, warm water

Directions:
Preheat oven to 350°F  Lightly grease baking sheet.
Combine flour, cocoa, baking soda and salt in small bowl.  Beat butter and sugars in large mixer bowl until light and creamy.  Beat in egg and vanilla.
Combine Taster's Choice and water in small bowl; stir until coffee is dissolved.  Add to sugar mixture; mix well.  Gradually mix in flour mixture.  Stir in morsels.  Drop by rounded teaspoon onto prepared baking sheets.
Bake for 10-12 minutes or until edges are crisp.  Remove to wire racks to cool completely.
Uptown Red Beans and Rice
Category: trusted-brands-recipes-and-tips
By Zatarain's

Filling, flavorful and easy to make, this New Orleans-style dish is a Monday night tradition in Louisiana. And the addition of smoked turkey sausage makes it perfect as a delicious meal all by itself, or as a robust side.

Ingredients:
2 tablespoons vegetable oil
1 pound smoked turkey sausage, sliced
1 (8 ounce) package ZATARAIN'S® Red Beans and Rice Mix
3 ¼ cups water
1 teaspoon Chopped green onions

Directions:
Heat oil in medium saucepan on medium-high heat. Add sausage; brown on both sides. Stir in Rice Mix and water. Bring to boil. Reduce heat to low; cover and simmer 20 to 25 minutes or until rice is tender, stirring occasionally. Remove from heat. Stir in green onions. Let stand 5 minutes before serving.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 5 cups

Calories: 347.8
Fat: 14.5 g
Saturated fat: 3.5 g
Carbohydrates: 31.9 g
Dietary fiber: 4 g
Protein: 23.3 g
Cholesterol: 68.5 mg
Sodium: 1704.4 mg
Sweet & Spicy Roasted Kabocha Squash


Ingredients:
light brown sugar, cayenne, cumin, cinnamon, nutmeg, salt, soy sauce

Directions:
Preheat the oven to 400°F Line a baking sheet with a silicon baking liner or parchment paper.
De-seed and cut the squash into slices about 1/4 inch thick.
Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.
Spread the slices in a singler layer on the baking sheet and drizzle them with the oil.
Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.
Serve hot or at room temperature.
Sesame Roasted Asparagus


Ingredients:
asparagus, olive oil, salt, pepper, ginger, garlic powder, onion powder, sesame seeds

Directions:
Preheat oven to 375.
Place asparagus spears onto a baking sheet.
Drizzle with oils and sprinkle with seasonings.  Toss to coat evenly.  Arrange spears in a single layer and sprinkle sesame seeds on top.
Roast for 15-20 minutes or until crisp-tender.
Melting Chocolate Cake (From Carnival Cruise Lines)


Ingredients:
butter, eggs, sugar, flour

Directions:
Melt chocolate and butter together.
Mix half of eggs and sugar and whisk for a few minutes. Add flour. Then add rest of the eggs.
Add egg mix to the melted chocolate mix.
Pour mixture in individual ramekin cups.
Bake in oven at 390 degrees (200 celsius] for 15-20 minutes.
To serve, sprinkle top with powdered sugar and serve with a scoop of vanilla ice cream on the side.
Upside Down Pumpkin Cake
Category: fruits-and-vegetables
By JCAIN2U

This has become my family's favorite dessert at Thanksgiving, taking the place of pumpkin pie! Walnuts can be substituted for pecans.

Ingredients:
1 (29 ounce) can pumpkin puree
2 teaspoons ground cinnamon
½ teaspoon ground cloves
salt to taste
1 ¾ cups white sugar
3  eggs
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package yellow cake mix with pudding
1 cup chopped pecans
1 cup butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9x13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake. Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes and let cool. The cake will be "liquidy" at first, but will solidify as it cools.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 9x13-inch baking dish

Calories: 860.6
Fat: 46 g
Saturated fat: 19.4 g
Carbohydrates: 106.6 g
Sugars: 78.3 g
Dietary fiber: 3.5 g
Protein: 10.7 g
Cholesterol: 155.5 mg
Sodium: 662.8 mg
Traditional Finnish Pasties


Ingredients:
flour, shortening, salt, potatoes, carrots, onion, lean ground beef, salt, ground black pepper, beef bouillon cube, hot water

Directions:
With a wire whisk, mix together flour and salt in a large bowl.
Cut in shortening.
Make a well in the center of the mixture and quickly stir in the ice cold water.
Form dough into a ball; Set aside.
Dissolve the bouillon cube or beef base in the hot water.
Combine potatoes, carrots, onion, rutabaga, ground beef,pork, salt, pepper,and bouillon.
Roll out pastry dough into 6 x 8 inch rectangles.
Place about 1 1/2 cups of filling in the center of each rectangle.
Bring 6 inch sides together, and seal.
Cut a slit in the top of each pasty to vent. Place on dull, not black, cokkie sheet.
Bake in 425 degree oven for 45 minutes.
Creamy Tomato and Lentil Slow Cooker Soup


Ingredients:
olive oil, Spanish onions, garlic cloves, crushed tomatoes, tomato paste, brown sugar, red lentils, sun-dried tomato pesto

Directions:
Heat oil in a  non stick pan. Cook onion over medium heat until golden. Add garlic and chilli and cook for about 1 minute.
Place onion mix in slow cooker. Stir in tomatoes, stock, tomato paste, brown sugar and lentils.
Cover with lid and cook on LOW 6-8 hours or HIGH 4 hours.
Stir in cream 1/2 hour before end of cooking, replace lid and continue to cook.
The orginal recipe says to ladle into bowls and top with 2 tsp sundried tomato pesto. Serve hot with crusty bread.
Pistachio Sugar Cookies


Ingredients:
"pistachios"

Directions:
PREHEAT oven to 350° F. Place sheets on lightly floured cutting board.
CUT each sheet into thirds lengthwise and then each third into 6 pieces.  You will have a total of 18 per sheet.  Sprinkle each sheet with 3 tablespoons pistachios. Gently press into dough. Place each piece 2 inches apart on ungreased baking sheets.
BAKE for 9 to 10 minutes.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  Store in airtight container.
Easy Alfredo Sauce


Ingredients:
butter, cream cheese, milk, mozzarella cheese, parmesan cheese, ground black pepper

Directions:
Melt butter in a medium, non-stick saucepan over medium heat.
Add cream cheese and garlic  salt, stirring with wire whisk until smooth.
Add milk, a little at a time, whisking to smooth out lumps.
Stir in mozzarella or parmesan cheese and pepper.
Remove from heat when sauce reaches desired consistency.
Sauce will thicken rapidly; thin with milk if cooked too long.
Toss with hot pasta to serve.
Corn Pone Cookies


Ingredients:
cornmeal, flour, sugar, salt, baking soda, ground cinnamon, ground nutmeg, butter, egg, banana

Directions:
Preheat oven to 400F and lightly grease a baking sheet.
Mix dry ingredients in a large bowl.
Cut in shortening with a pastry blender.
In a separate bowl, beat egg; stir in bananas.
Blend into flour mixture; stir in nuts.
Drop by rounded tablespoons 2 inches apart on prepared baking sheet.
Bake for 10 to 15 minutes or until golden brown.
Fig and Prosciutto Appetizer Bites
Category: appetizers-and-snacks
By SunnyDaysNora

A simple to make yet impressive appetizer that is sure to make your guests swoon! Prosciutto, honeyed goat cheese, and fresh figs come together in each fabulous bite. When ready to serve, slice and serve with crackers.

Ingredients:
4 ounces honey-flavored goat cheese
3 ounces prosciutto
2  fresh figs, thinly sliced
2 leaves fresh basil, cut into thin strips
⅛ teaspoon freshly ground black pepper

Directions:
Place goat cheese on a sheet of plastic wrap. Top with another sheet of plastic wrap and use a rolling pin to flatten into a 4x8-inch rectangle. Remove the top sheet of plastic wrap and cover goat cheese with slices of prosciutto, slightly overlapping the edges. Cover prosciutto with a new sheet of plastic wrap and flip both sheets over so the goat cheese layer is now facing up. Remove top sheet of plastic wrap. Cover goat cheese evenly with figs, basil, and black pepper. Starting from the long edge, roll tightly to form a log. Wrap log in plastic wrap and refrigerate at least 2 hours.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 25 bites

Calories: 31.5
Fat: 2.4 g
Saturated fat: 1.4 g
Carbohydrates: 0.7 g
Sugars: 0.6 g
Dietary fiber: 0.1 g
Protein: 1.7 g
Cholesterol: 6.6 mg
Sodium: 89.2 mg
Chili Taco Salad


Ingredients:
greens, salsa, nonfat sour cream

Directions:
Heat up Chili., Fill a bowl with greens and add the rest of the ingredients., Enjoy!
"philly" Roll Sushi


Ingredients:
cream cheese, smoked salmon, English cucumber, nori, sushi rice, toasted sesame seeds

Directions:
Place one full sheet of sushi nori on a bamboo rolling mat, shiny side down.
Cover the sheet lightly with the prepared Sushi Rice- leaving the remaining inch and a half of nori bare lengthwise away from you.
Place your toppings lengthwise onto the center of your rice.
Fold your mat over, centering your ingredients with respect to your rice sheet to the far edge of your rice. With even pressure, tighten your roll by pressing and pulling on your mat.
Finish your rolling by rolling your tightened roll over the last flap of nori. Repeat the tightening process if necessary.
Repeat the process for the 2nd roll.
Cut each roll into eight pieces. Best served while very fresh!
Spinach Croquettes


Ingredients:
fresh spinach, onion, eggs, gruyere cheese, salt, black pepper, extra virgin olive oil, unsalted butter

Directions:
Set a large pot of water to boil and salt it.
When it boils, add the spinach and onion and cook for just about a minute, until the spinach wilts.
Drain thoroughly and cool a bit.
Squeeze dry.  Chop spinach and onion and place in large bowl, along with the eggs, cheese and breadcrumbs.
Mix well, then add salt and pepper.
Form the spinach mixture into small croquettes, about 1/4 each for a total of 16.  Let stand 5 to 10 minutes before frying.  Let come to room temperature before cooking.
Place oil and butter in large nonstick skillet over medium-high heat in batches (so they won't touch each other when they cook], add croquettes to the skillet.
Adjust heat so they brown without burning, about 3 - 4 minutes; turn and brown other side, about 3-4 minutes.
Continue until all the croquettes are cooked.  Serve hot or at room temperature.
They can be cooked ahead, cooked and refrigerated and then reheated in a 250F oven until just warmed.
Danish - Almond Filling


Ingredients:
powdered sugar, unsalted butter

Directions:
Put almonds, sugar and butter into food processor.
Process until almonds are finely ground, scraping bowl as necessary.
Add almond extract and 2 Tbl of the beaten egg white.
Process until mixed.
Stor in airtight container in the refrigerator until needed (up to 1 week].
Bring to room temperature before using.
Indian Style Ratatouille


Ingredients:
cumin seed, mustard seeds, courgette, aubergine, green pepper, onion, garlic cloves, turmeric, chili powder, ground coriander, ground cumin, salt, tomato puree, canned tomatoes, water, fresh coriander, garam masala

Directions:
Heat the oil in a large pot and add the cumin and mustard seeds, fry for 2 minutes.
Add the courgette, aubergine, pepper, onions ans garlic. Fry for 5 minutes.
Add the turmeric, chili powder,  ground coriander, cumin and salt, cook 5 minutes stir so that the mixture does not burn.
Mix the tomato puree with the chopped tomatoes and the water, add to the pot.Cover with a lid and cook for 10 minutes till the sauce starts to thicken.
Stir in the fresh coriander leaves and the garam masala, cook for 5 minutes.
Serve with a meat curry or INDIAN STUFFED ROASTED CHICKEN, super.
Sazon Dry Spice Mix


Ingredients:
black peppercorns, cumin seeds, oregano, salt, garlic powder, saffron

Directions:
To toast the peppercorns and cumin seeds, heat a small nonstick skillet over medium heat for 1 minute.  Place whole spices in the skillet and stir until very fragrant and the color of the cumin begins to deepen (be careful not to overcook or burn].  Remove from heat and cool.  Use a mortar and pestle or coffee grinder to grind into powder.
Mix all ingredients together; store in covered container.
Maple Glazed Turnovers


Ingredients:
butter, brown sugar, arrowroot, cornstarch, apples, golden raisin, pecans, cinnamon, apple pie spice, puff pastry, powdered sugar, vanilla, maple syrup

Directions:
Melt the butter in a medium skillet, add brown sugar and stir until thoroughly combined.
Add apples, apple juice and raisins, cook over medium heat until apples are softened but still slightly crisp.
Mix the arrowroot starch or cornstarch with a small amount of water add to the cooked apples, stir in chopped pecans and cinnamon.
Continue to cook until mixture is thickened and most of liquid has been absorbed.
Remove from heat, place in a small bowl and place in refrigerator and allow to cool for 30 minutes to 1 hour before filling pastry.
Meanwhile, lay the sheet of pastry out on counter and allow to thaw for 40 minutes.
On a lightly floured board, lightly roll out  sheet of puff pastry into a square, cut in fourths; beat the egg white with 1 tablespoon water, set aside.
Divide the cooled apple mixture evenly among the 4 squares of pastry, leaving the edges free for crimping.
Brush the edges of the pastry with the beaten egg white and gently fold the pastry over the apples forming a triangle; with the floured tines of a fork, thoroughly crimp and seal the edges together.
Place on a ungreased cookie sheet, with a sharp knife, make 2 to 3 small slits in top of turnovers to allow steam to escape.
Place in 375 degree preheated oven for 15 to 20 minutes or until browned and puffed.
Mix together the powdered sugar, maple syrup and vanilla; immediately upon removing the turnovers from the oven, brush the tops with the glaze.
If not serving immediately, transfer the turnovers to a cooling rack and allow to cool before wrapping for storage.
Serve warm with vanilla ice cream or frozen yogurt.
Quick and Easy Asian Sesame Cucumber Salad
Category: salad
By Carol Castellucci Miller

A chilled sesame salad of spiralized cucumber. It reminds me of the seaweed salad you get at Japanese restaurants, but just cucumbers.

Ingredients:
2  English cucumbers, peeled
1 teaspoon salt, divided, or to taste
2 tablespoons garlic-seasoned rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
1 teaspoon white sugar
¼ teaspoon toasted sesame seeds

Directions:
Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting. Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes. Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber; toss gently until coated. Season with remaining 1/2 teaspoon salt; sprinkle with sesame seeds.

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

Calories: 65.7
Fat: 3.7 g
Saturated fat: 0.6 g
Carbohydrates: 8 g
Sugars: 5 g
Dietary fiber: 0.7 g
Protein: 1.2 g
Sodium: 958.4 mg
Basboosa
Category: desserts
By Lubna

This is a traditional Middle Eastern dessert made with semolina and yogurt, then soaked in a rose water syrup. I got this recipe from my sister-in-law.

Ingredients:
1 ½ cups semolina flour
½ cup white sugar
1 cup plain yogurt
½ cup vegetable oil
3 tablespoons flaked coconut
1 tablespoon baking powder
6  whole almonds, split in half
1 ½ cups water
1 ¾ cups white sugar
2 tablespoons rose water

Directions:
In a medium bowl, mix together the semolina flour, 1/2 cup of sugar, yogurt, oil, coconut, and baking powder. Set aside for 30 minutes. In a small saucepan over medium-high heat, stir together the water, 1 3/4 cups sugar, and rosewater. Bring to a boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature. Preheat the oven to 350 degrees F (175 degrees C). Spread the semolina batter into the bottom of a 9x13 inch baking pan. Slice into squares or diamonds, and place on almond half onto each piece. Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the syrup over the squares. Serve warm.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 12 dessert squares

Calories: 322.6
Fat: 10.2 g
Saturated fat: 2 g
Carbohydrates: 55.1 g
Sugars: 39.7 g
Dietary fiber: 1 g
Protein: 3.9 g
Cholesterol: 1.2 mg
Sodium: 102.1 mg
Slow Cooker Beef & Bean Stew


Ingredients:
water, russet potatoes, onion, barbecue sauce

Directions:
In a small bowl combine ½ cup Spicy Chipotle Pepper Sandwich Spread and water. Whisk to combine. Set aside.
In a slow cooker, spread potatoes and onions on bottom. Add beef. Pour baked beans over beef. Pour mixture of Spicy Chipotle Pepper Sandwich Spread and water over beans.
Cover and cook on high for 4 hours.
Stir in ¼ cup chipotle sandwich spread before serving.
Season with salt and pepper to taste. Serve.
Tip: Garnish with grated cheddar cheese, chopped green onions or sour cream.
For a sweeter flavor, add ½ cup KC Masterpiece® Original Barbecue Sauce.
Make Ahead: Make a double batch and freeze in a Glad® Storage Container.
Sticky Fig Pudding With Candied Fresh Figs


Ingredients:
unsalted butter, fig, cinnamon sticks, dark brown sugar, vanilla extract, eggs, all-purpose flour, baking soda, unsalted butter, dark brown sugar, heavy cream, vanilla extract, sugar, figs, ice cream

Directions:
For the cake:
Preheat the oven to 350 degrees F. Butter a 7 by 11-inch baking dish.
In a medium saucepan, bring the figs, cinnamon sticks and 2 cups water to a boil and then let simmer over medium heat until almost all the liquid has evaporated, about 10 minutes. Discard the cinnamon sticks. Set aside.
In a food processor, beat the softened butter with the brown sugar and vanilla extract until the mixture is creamy, about 2 minutes. Beat in the eggs, 1 at a time, scraping down the side of the bowl after each addition, and continue beating until the mixture is light, about 3 minutes. Add the fig mixture and process until pureed. Add the flour and baking soda. Pulse just until a smooth batter forms. Set aside.
Scrape the batter into the prepared baking dish and bake until the fig cake is springy and a toothpick inserted in the center comes out clean, 50 to 60 minutes.
For the toffee sauce:
In a medium saucepan, melt the butter, add the brown sugar and continue cooking for 5 minutes. Add the heavy cream, bring to a boil, stirring once in a while over moderate heat until it starts to thicken, 8 to 10 minutes. Stir in the vanilla. Keep warm.
For the candied figs:
In a small saucepan, bring the sugar and 1 cup water to a boil. Let it simmer until it reaches 300 degrees F on a candy thermometer, about 10 minutes. Turn off the heat. Place the figs, flesh-side down, on a tray lined with parchment paper. Pour the sugar mixture over the figs to coat them. Let cool at room temperature for 10 minutes until ready to serve.
Using a fork, poke holes all over the top of the warm fig cake. Drizzle half of the hot toffee sauce over the cake. Return the cake to the oven and bake for 5 minutes longer until the toffee sauce is bubbling around the edges but not fully absorbed.
Serve the pudding warm with the remaining toffee sauce, ice cream, if desired, and candied figs.
Franco's Cucuzza Antepasto


Ingredients:
cucuzza, onion, kalamata olive, raisins, mushroom, celery, garlic cloves, olive oil, white wine vinegar, salt

Directions:
Preheat oven to 350°F., Peel cucuzza., Dice cucuzza, onion, red pepper and celery., Quarter mushrooms., In a 9x13 inch glass baking pan mix all ingredients., Bake for 65 minutes., Let cool., Transfer to glass containers and refrigerate., Serve cold or at room temperature., Optional: serve with grilled shrimp or chicken.