xiaoxl/recipe_data huggingface dataset:
Poppy Seed Muffins
Category: bread
By Liz R.

These are the best muffins I have ever made.  They are not low-fat but I don't worry. (I can watch other stuff - these are too good)  I make them in the jumbo muffin pans but they will work in the normal size - just adjust the baking time.

Ingredients:
3  eggs
2 ½ cups white sugar
1 ⅛ cups vegetable oil
1 ½ cups milk
1 ½ teaspoons salt
1 ½ teaspoons baking powder
1 ½ tablespoons poppy seeds
1 ½ teaspoons vanilla extract
1 ½ teaspoons almond extract
3 cups all-purpose flour
¾ cup white sugar
¼ cup orange juice
½ teaspoon vanilla extract
½ teaspoon almond extract
2 teaspoons butter, melted

Directions:
Beat together the eggs, 2 1/2 cups white sugar and vegetable oil.  Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour.  Mix well. Bake in paper lined muffin cups (filled 3/4 full or 3 small greased loaf pans) at 350 degrees F (175 degrees C)  for 15-20 minutes for muffins and 50-60 minutes for loaves.  The tops should be browned and a toothpick inserted in the center should come out clean. Remove muffins as soon as you can while still warm/hot and dunk tops into glaze.  Turn right side up and cool on a cookie rack.  With loaves just pour the glaze evenly over the three loaves while still in pans.  Let cool to a warm temp. and remove from pans.  Yes, it is a little messy but it is really good. To Make Glaze:  In a saucepan over low heat, combine 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla, 1/2 teaspoon almond flavoring and 2 teaspoons melted butter.  Warm in pan until the sugar is dissolved.   Pour over loaf pans or dunk muffin tops into glaze when cooled to room temperature. (Omit the glaze altogether if you don't like the mess.)

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 12 - 18 large muffins

Calories: 557.2
Fat: 23.9 g
Saturated fat: 4 g
Carbohydrates: 80.6 g
Sugars: 56.4 g
Dietary fiber: 1 g
Protein: 6 g
Cholesterol: 50.7 mg
Sodium: 387.4 mg
Shrimp and Quinoa
Category: seafood
By BLUESP

This delicious shrimp, quinoa, and vegetable recipe can be eaten hot as a main dish or cold as a salad.

Ingredients:
1 ½ cups water
1 cup uncooked quinoa
2 tablespoons olive oil
1  red onion, chopped
½  green bell pepper, chopped
½ cup sliced fresh mushrooms
6  fresh asparagus spears, trimmed and chopped
¼ cup golden raisins
1 tablespoon minced fresh ginger root
salt and pepper to taste
1 pound medium shrimp - peeled and deveined
1  lime, juiced
2 tablespoons olive oil
½ cup chopped Italian flat leaf parsley

Directions:
In a large pot, bring the water to a boil, and stir in the quinoa. Cover, reduce heat to low, and simmer 15 minutes. Remove from heat, and set aside 10 minutes, or until all liquid has been absorbed. Heat 2 tablespoons olive oil in a skillet over medium heat, and saute the onion and green bell pepper until tender. Mix in the mushrooms, asparagus, raisins, and ginger, and continue cooking until asparagus is tender. Season with salt and pepper. Mix in the shrimp, and cook 5 minutes, or until opaque. In a large bowl, mix the quinoa with the lime juice and remaining 2 tablespoons olive oil. Toss with the skillet mixture and parsley to serve.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 457.5
Fat: 18.3 g
Saturated fat: 2.6 g
Carbohydrates: 43.6 g
Sugars: 8.6 g
Dietary fiber: 5.5 g
Protein: 31.1 g
Cholesterol: 172.5 mg
Sodium: 179 mg
Cream Cheese Pound Cake I
Category: desserts
By PSTEWART

My children always loved this cake.  They are grown now, but when they come home they ask me to have "the cake" made.  It is an easy recipe.

Ingredients:
1 ½ cups butter
1 (8 ounce) package cream cheese
3 cups white sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
6  eggs
3 cups cake flour

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan. Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts.  Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

Yields: 1 -10 inch tube pan

Calories: 541.3
Fat: 27.7 g
Saturated fat: 16.7 g
Carbohydrates: 67.5 g
Sugars: 43.2 g
Dietary fiber: 0.5 g
Protein: 6.6 g
Cholesterol: 149.6 mg
Sodium: 218.2 mg
Chicken Stir fry with Chili and Basil


Ingredients:
chicken breast fillets, green onions, soy sauce, fish sauce, palm sugar, fresh basil

Directions:
Cut the chicken breasts into small cubes.
Heat the oil in a wok and swirl to coat.
Add the chicken in batches and stir fry over high heat for 5 minutes each batch, or until the chicken is tender.
Add the spring onion and chili and stir fry for 1 minute.
Add the soy sauce, fish sauce and sugar and toss briefly.
Stir in the basil and serve with jasmine rice.
Easy Chicken Posole
Category: soups-stews-and-chili
By Dorothy Denise Garcia

This easy-to-make chicken and hominy soup is one of many great Mexican Christmas traditions, or simply delicious whenever you want to eat something warm and comforting. It's garnished with thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, and lime wedges, which diners add to the soup as they please.

Ingredients:
2 ½ pounds skinless, boneless chicken breast halves
4 tablespoons vegetable oil, divided
1  onion, chopped
3 cloves garlic, minced
2 ½ quarts chicken broth
3 cups water
1 teaspoon crumbled dried oregano
2 teaspoons salt
4 tablespoons chili powder, or to taste
3 cups white hominy, rinsed and drained
10  tostada shells

Directions:
Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork. Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired.

Prep time: 20 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 30 mins
Yields: 10 servings

Calories: 226.2
Fat: 6.2 g
Saturated fat: 1.4 g
Carbohydrates: 18 g
Sugars: 2.1 g
Dietary fiber: 3.1 g
Protein: 24.2 g
Cholesterol: 58.6 mg
Sodium: 697.3 mg
Italian Wedding Soup


Ingredients:
onion, celery ribs, carrots, olive oil, garlic cloves, chicken bouillon cubes, low sodium chicken broth

Directions:
Add celery, carrots, onions, and garlic to an 8 or 12 quart stock pot. Saute for about 20 minutes.
Add 64 oz of broth and bring to a boil. Simmer until the vegetables are tender.
In a separate pot, cook the pasta as instructed on the box. Drain and set aside.
Add the crushed bullion cubes. If you add them whole, they will not dissolve.
Add the spinach and meatballs. Simmer until the spinach is cooked down and soft.
Add the cooked ditalini. Add additional broth to your liking. Simmer for 20 minutes and serve.
Maple Nut Chiffon Cake With Golden Butter  Frosting


Ingredients:
cake flour, sugar, baking powder, salt, brown sugar, water, cream of tartar, walnuts, butter, powdered sugar

Directions:
Sift cake flour, sugar, baking powder, and salt into a bowl.
Stir in the brown sugar.
Make a well; add oil, egg yolks, water, maple flavoring in order given.
Beat until smooth.
In another bowl beat egg whites and cream of tarter until very stiff (I would do this first].
Pour yolk mixture over whites, folding very carefully to prevent breaking  whites.
Add walnuts.
Pour into an ungreased tube pan.
Bake 55 minutes in a 325 degree Fahrenheit oven; then for last 10 minutes at 350 degrees Fahrenheit; invert when done.
FROSTING:
Melt butter until golden brown; don't scorch.
Remove from heat.
Stir in powdered sugar.
Blend in sweet cream and maple flavoring.
Beat until smooth.
Spread on chiffon or angel cake.
Zesty Barbecued Ribs


Ingredients:
catsup, lemon juice, brown sugar, prepared mustard, onion, Worcestershire sauce, salt, Tabasco sauce

Directions:
In a large pan, cook ribs in boiling water 45 to 60 minutes or until tender.
In a medium saucepan, combine remaining ingredients; simmer, uncovered, for 20 minutes, stirring occasionally.
Grill or broil ribs as desired, basting frequently with the sauce.
Chicken and Veggie Fried Rice
Category: uncategorized
By Bren

Super easy and the protein can be changed to suite your needs.

Ingredients:
3 tablespoons avocado oil, divided
1 (5 ounce) skinless, boneless chicken breast, cut into bite-sized pieces
½ (8 ounce) package mushrooms, chopped
1 stalk celery, sliced
3 large eggs, beaten
3 cups cooked white rice
¼ cup low-sodium soy sauce (such as Bragg®)
1 cup frozen peas, thawed
3 stalks green onions, sliced, or more to taste

Directions:
Heat 1 tablespoon oil in a wide-bottom frying pan over medium heat. Add chicken and cook until no longer pink, about 5 minutes. Remove chicken to a warm bowl. Add remaining oil to the pan and increase heat to medium-high. Add mushrooms and celery and cook until celery is slightly soft, about 5 minutes. Push veggies to the side of the pan and reduce heat to medium-low. Tilt the pan 45 degrees so veggies are away from the heat and add eggs to the open space in the skillet. Cook and stir until eggs are scrambled, about 3 minutes. Mix eggs and veggies together. Add rice; cook and stir for 2 minutes. Add chicken and soy sauce; stir well. Add peas and green onions; cook and stir until heated through, 2 to 3 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 388.7
Fat: 15.7 g
Saturated fat: 2.8 g
Carbohydrates: 42.3 g
Sugars: 3.3 g
Dietary fiber: 2.9 g
Protein: 19.2 g
Cholesterol: 159.5 mg
Sodium: 689.3 mg
Really Low Fat, Low Cholesterol and Low Sugar Banana Bread


Ingredients:
bananas, fat free sour cream, honey, sugar, baking soda, vanilla, baking powder, applesauce, all-purpose flour, egg, walnuts

Directions:
Mash 4-6 bananas (depending on size] to make ~ 2Cups. I mash a bunch and freeze in baggies.
Add the rest of the ingredients and mix, being sure to mix the butter evenly.
Pour into 6 mini loaves or 2 regular size loaves. These will rise a bit so allow room.
Bake in 350 degree oven for 45-50 minutes for mini loaves or muffins, 50-60 minutes for regular size loaves.
Cheese and Sausage "man Scones"


Ingredients:
Bisquick baking mix, milk, cremini mushrooms, monterey jack pepper cheese

Directions:
Cook sausage until browned. Remove from pan and drain extra fat. Let cooked sausage cool.
Chop mushrooms and add to pan with remaining oil from sausage. Cook until browned. Set aside to cool.
Add milk to Bisquick to make a fairly stiff dough.
Use hands to work the cheese, mushrooms and sausage into the dough. Add more milk if needed to combine, but dough should remain firm.
Roll dough into balls that are about 3 inches in diameter. Place on lightly greased cookie sheet. You should have between 12-15 balls depending on how much dough you use per ball.
Cook on 375 degree oven until lightly browned and cooked through, about 20 minutes.
Judy's Hearty Vegetable Minestrone Soup
Category: soups-stews-and-chili
By Judy Good

Delicious vegetarian minestrone soup.

Ingredients:
2 tablespoons olive oil
3 stalks celery, chopped
3  carrots, chopped
1  onion, chopped
3 cloves garlic, minced
3 cups vegetable stock
1 tablespoon Italian seasoning, or more to taste
1 teaspoon kosher salt
⅛ teaspoon ground black pepper
1 (14.5 ounce) can diced tomatoes with basil and garlic
2  potatoes, diced
1 (15 ounce) can kidney beans, drained
1 cup bite-sized pieces kale

Directions:
Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, onion, and garlic in the hot oil until the onion is translucent, 7 to 10 minutes. Pour vegetable stock over the vegetable mixture; season with Italian seasoning, kosher salt, and black pepper. Stir tomatoes, potatoes, and kidney beans into the stock mixture; bring to a simmer and cook until the potatoes are tender, about 40 minutes. Add kale and continue cooking until the kale wilts, about 5 minutes.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 216.8
Fat: 5.5 g
Saturated fat: 0.7 g
Carbohydrates: 35.7 g
Sugars: 6 g
Dietary fiber: 9 g
Protein: 7.4 g
Sodium: 765.6 mg
Shrimp Stuffed Artichokes


Ingredients:
artichokes, baby shrimp, parsley, fresh dill, tarragon, lemon juice, mayonnaise, olive oil, salt, pepper

Directions:
Wash and trim artichokes.
Steam over boiling water in a covered kettle for 30-40 minutes, or until tender when pierced.
Turn them bottom up, place on paper towels and chill thoroughly.
Carefully spread the center leaves of each artichoke open enough to expose the thistle-like choke.
With a spoon, scoop and scrape the choke out, leaving the edible artichoke bottom intact.
The artichoke should retain its shape with a hole in the center for the filling.
Toss the shrimp with the parsley, dill or tarragon, and 1 tablespoon lemon juice.
Blend the oil and mayonnaise together, add to the shrimp mixture and toss to combine.
Season with salt and pepper to taste, and additional lemon juice if necessary.
Fill the artichokes with the mixture and serve.
Mom's Chicken Wiggle


Ingredients:
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Directions:
Prepare the cheese sauce per recipe.
While the sauce is still hot stir in the chicken and the peas.  Heat long enough so the chicken and peas are heated through.
Serve hot over your choice of optional beds.
Simply Potatoes Goat Cheese Frittata


Ingredients:
extra virgin olive oil, sun-dried tomato, green onion, eggs, salt, pepper

Directions:
Pre-heat oven to 350 degrees.
In large oven-safe skillet, add oil and potatoes.  Cook for about 10-12 minutes until lightly brown.
In large mixing bowl, add eggs, beat, then add green onions.  Combine green onions and eggs.
Sprinkle sundried tomatoes over the potatoes in the skillet.  Add the egg mixture over the potatoes.  Then sprinkle crumbled goat cheese over the egg mixture.
Allow sides to set around the frittata, about 3-5 minutes.  Then place skillet in the oven and bake for 20-25 minutes.  Then Serve.
Vanilla Cupcakes with Swiss Meringue Buttercream
Category: desserts
By Rae

Moist vanilla cupcakes are baked until golden brown and frosted with Swiss meringue buttercream.

Ingredients:
3 cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon salt
1 ½ cups butter, room temperature
1 ½ cups white sugar
4  large eggs
1 tablespoon vanilla extract, or more to taste
1 ¼ cups milk
1 ¼ cups white sugar
5  large egg whites
¼ teaspoon coarse salt
2 cups butter, room temperature
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners. Mix flour, baking powder, and salt in a medium bowl. Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla extract. Add the flour mixer and milk alternately. Fill liners 2/3 full with the batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 23 minutes. Bring a pan of water to simmer. Combine sugar, egg whites, and salt in the bowl of a stand mixer. Place bowl on top of the pan; whisk until sugar dissolves. Attach bowl to the stand mixer fitted with a whisk attachment. Beat until stiff peaks form and mixture is cool and glossy. Add butter a few tablespoons at a time, beating well after each addition. Add vanilla and mix until buttercream is smooth. Cool cupcakes in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Frost cupcakes with the buttercream.

Prep time: 25 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 24 cupcakes

Calories: 406.8
Fat: 28.1 g
Saturated fat: 17.4 g
Carbohydrates: 35.7 g
Sugars: 23.8 g
Dietary fiber: 0.4 g
Protein: 4.1 g
Cholesterol: 103.2 mg
Sodium: 342.6 mg
Curried Quinoa
Category: side-dish
By A.F.

A light curry flavor makes delicious quinoa a great side dish for a multitude of main courses.

Ingredients:
2 tablespoons olive oil, or as needed
1 small onion, diced
2 cloves garlic, minced
1 cup quinoa
2 cups chicken broth
1 tablespoon curry powder, or to taste
1 tablespoon ancho chile powder
salt and pepper to taste

Directions:
Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes. Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 2 servings

Calories: 473.3
Fat: 19.8 g
Saturated fat: 2.7 g
Carbohydrates: 62.8 g
Sugars: 1.9 g
Dietary fiber: 9 g
Protein: 13.5 g
Sodium: 48.2 mg
Best 30 Minute Shepherd's Pie


Ingredients:
potatoes, sour cream, cream cheese, extra virgin olive oil, ground beef, ground lamb, carrot, onion, butter, all-purpose flour, broth, Worcestershire sauce, sweet paprika, fresh parsley leaves

Directions:
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
Air-Fried Roasted Sweet Peppers and Onions
Category: side-dish
By Allrecipes

Serve these sweet peppers and onions with grilled steak, chicken, or fish. They also work well with tacos and fajitas.

Ingredients:
1 cup sliced green bell pepper
1 cup sliced red bell pepper
1 cup sliced red onion
1 tablespoon olive oil
½ teaspoon kosher salt
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice

Directions:
Preheat an air fryer to 350 degrees F (175 degrees C). Combine peppers, onion, olive oil, and salt in a large bowl. Transfer mixture to the air fryer basket. Cook, stirring once, until peppers and onion are tender and beginning to brown, 7 to 9 minutes. Transfer to a serving bowl. Add cilantro and lime juice; toss to coat.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 cups

Calories: 54.9
Fat: 3.5 g
Saturated fat: 0.5 g
Carbohydrates: 5.6 g
Sugars: 2.8 g
Dietary fiber: 1.4 g
Protein: 0.8 g
Sodium: 243.6 mg
Cuban Black Beans II


Ingredients:
black beans, olive oil, onion, green bell pepper, garlic cloves, water, tomato paste, diced pimentos, vinegar, salt, white sugar, black pepper

Directions:
Place beans in a large saucepan with enough water to cover, and soak 8 hours, to overnight; drain.
Heat oil in a medium saucepan over medium heat, and sauté onion, green bell pepper, and garlic until tender.
Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar.  Season with salt, sugar, and pepper.  Bring to a boil.  Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.
Prize Winning Almond Bundt Cake


Ingredients:
sugar, eggs, milk, butter, flour, baking powder, cinnamon, raw sugar

Directions:
Preheat oven to 350°F; grease and flour a bundt pan.
Beat sugar, egg, almond extract, milk and softened butter together.
Gradually add flour, baking powder and cinnamon.
In bottom of greased bundt pan, sprinkle almonds and raw sugar to make a nice crunchy topping.
Pour cake batter over almonds/sugar.
Bake for 50 minutes or until toothpick comes out clean from center of cake.
Cool for 15-20 minutes, then remove from pan.
Cool on wire rack.
Serve warm or cooled - your preference.
Tangy Tomato and Mango Salad


Ingredients:
red wine vinegar, red wine vinegar, olive oil, salt, shallots, basil leaves, tomatoes, mangoes

Directions:
In a small bowl, combine vinegar, olive oil, season with salt.
Add shallots, 1 cup basil, toss well.
Arrange tomatoes on a serving platter, top with mango slices; drizzle with dressing, then garnish with 1 cup basil and serve.
Nankhatai Cookies With Rose & Chai Spices


Ingredients:
wheat flour, butter, powdered sugar, milk, sea salt, honey, baking powder

Directions:
Create the sauce:
1. Place milk and honey in a small saucepan. Bring to a simmer over medium heat, reduce heat and add RawSpiceBar's Chai & Rose Spices. Simmer on very low heat for 5 minutes, stirring frequently. Remove from heat and let cool.
Create the dough:
2. Preheat oven to 350 degrees Fahrenheit. Sift together flours, baking powder and salt in a small bowl.
3. Rub together butter and flour mixture, until resembling small breadcrumbs. Add sugar and combine ingredients.
4. Create a well in dough and add milk & spices from saucepan. Combine all ingredients and roll dough into a ball. Add additional milk if dough is too dry. Chill dough in the refrigerator for about 20 minutes, until dough is cold and firm.
Bake & serve:
5. Flour a clean surface and roll out the pastry until about 1/2 cm thick. Cut into shapes of choice- either with a cookie cutter or, if you don't have one, a circular glass rim.
6. Line a baking tray with parchment paper and place the cut cookies about 1/2 inch apart.
7. Bake the cookies for 15 minutes, or until golden brown. Remove from oven.
8. Serve warm and, if preferred, dunk in a cup of your favorite hot milky tea.