xiaoxl/recipe_data huggingface dataset:
Zucchini, Mushroom and Pasta Skillet


Ingredients:
onion, zucchini, fresh mushrooms, garlic cloves, bow tie pasta, mozzarella cheese

Directions:
Saute onions, mushrooms and garlic until onions are clear. Add zucchini and cook until it is crisp-tender. Drain excess water from the skillet.
Add mozzarella cheese and allow to melt.
Meanwhile, cook pasta according to package directions.
Drain pasta and add 1 jar spaghetti sauce to pasta.
Serve pasta topped with veggie mix.
I often make this recipe as three separate pieces --  pasta, veggies and cheese, and let each of us assemble our own. In addition, I also will marinade a chicken breast in Italian salad dressing and then cook it up in strips or cubes and add to this delicious goodness.
Caprese-Stuffed Chicken Breast with Balsamic Reduction
Category: meat-and-poultry
By SunnyDaysNora

This impressive stuffed chicken breast dish is easy to put together and so impressive! Perfect for any meal whether for family or company!

Ingredients:
¼ cup olive oil
1 tablespoon minced garlic
1 teaspoon onion powder
1 teaspoon ground black pepper
½ teaspoon sea salt
4  chicken breasts, pounded flat
½ cup balsamic vinegar
1 cup fresh basil leaves
1 (8 ounce) package mozzarella cheese, sliced
2 large Roma tomatoes, sliced
16  toothpicks, or as needed
2 tablespoons olive oil

Directions:
Mix olive oil, garlic, onion powder, black pepper, and sea salt together in a bowl. Place chicken breasts in a shallow dish and pour marinade on top. Refrigerate at least 4 hours. Heat balsamic vinegar in a small saucepan to a slow boil. Allow to boil for 15 minutes, watching carefully to prevent burning. Cook until vinegar has reduced to half the original volume. Allow balsamic reduction to cool completely. Preheat the oven to 400 degrees F (200 degrees C). Place 1/4 cup basil leaves, 2 ounces mozzarella cheese, and 1/2 a tomato on each piece of chicken. Roll chicken up and secure with toothpicks. Heat olive oil in an oven-safe skillet over medium heat. Add stuffed chicken breasts to skillet and sear on all sides, 3 to 4 minutes per side. Transfer skillet to the oven and bake until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow stuffed chicken breasts to rest 5 minutes. Drizzle with balsamic reduction before serving.

Prep time: 15 mins
Cook time: 40 mins
Total time: 5 hrs
Yields: 4 chicken breasts

Calories: 488.5
Fat: 32.5 g
Saturated fat: 9.2 g
Carbohydrates: 9.3 g
Sugars: 6.2 g
Dietary fiber: 0.8 g
Protein: 39.1 g
Cholesterol: 103 mg
Sodium: 636 mg
Sweet and Sour Cipollini Onions


Ingredients:
raisins, hot water, butter, water, red wine vinegar, sugar, salt, fresh ground black pepper, pine nuts

Directions:
Place raisins in a bowl; cover with 1/2 cup hot water. Let stand 30 minutes or until plump. Drain.
Trim top and root end of onions. Cook onions in boiling water 2 minutes. Drain. Cool and peel.
Melt butter in a large nonstick skillet over medium-high heat. Add onions to pan, stirring well to coat. Stir in 3 tablespoons water, red wine vinegar, sugar, salt, and black pepper.
Cover, reduce heat, and cook 40 minutes, stirring every 10 minutes. Add raisins and pine nuts to pan. Increase heat to medium, and cook, uncovered, 10 minutes or until lightly browned and liquid almost evaporates, stirring occasionally.
Smores Fondue (The Melting Pot)


Ingredients:
marshmallow creme, Bacardi 151 rum, graham cracker crumbs

Directions:
Melt the chocolate in the top of a double boiler set over simmering water, stirring constantly.
Transfer to a fondue pot.
Spoon the marshmallow crème into the center of the chocolate. Do not stir.
Add the rum to the pot and ignite carefully, using a long wooden match or lighter. Allow the flame to burn out and stir gently to combine.
Sprinkle with the graham cracker crumbs. Keep fondue warm over low heat.
Zesty Manhattan Clam Chowder
Category: soups-stews-and-chili
By Mike the Revelator

This is a family recipe that we finally got my father-in-law to share. It can be easily adjusted for the kick that suits your taste. People can also add chopped jalapenos to their individual bowls if they want a zestier chowder.

Ingredients:
2 (14.5 ounce) cans Italian-style diced tomatoes
2 (14.5 ounce) cans crushed tomatoes
4 cups diced potatoes
2 cups chopped onions
3  carrots, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
4 stalks celery, chopped
2  jalapeno peppers, chopped
3 cups water
3 cubes  chicken bouillon
2 cubes beef bouillon
1 (32 ounce) bottle tomato and clam juice cocktail (such as Clamato®)
1 tablespoon white sugar
1 teaspoon thyme leaves
1 teaspoon chili powder
1 teaspoon garlic salt
½ teaspoon ground black pepper
1  bay leaf
4 (6.5 ounce) cans chopped clams
1 cup skim milk
3 tablespoons all-purpose flour

Directions:
Combine Italian-style tomatoes, crushed tomatoes, potatoes, onions, carrots, green bell pepper, red bell pepper, celery, and jalapeno peppers in a large stockpot. Bring water to a boil in a small saucepan. Stir in chicken bouillon and beef bouillon cubes until dissolved. Pour over tomato mixture in the stockpot. Stir clam juice cocktail, sugar, thyme leaves, chili powder, garlic salt, black pepper, and bay leaf into the stockpot. Cook chowder, stirring occasionally, until potatoes are very tender, about 1 hour 30 minutes. Combine clams, milk, and flour in a separate saucepan; cook and stir over low heat until clams are heated through, about 7 minutes. Stir into the stockpot and simmer until flavors combine, about 30 minutes.

Prep time: 40 mins
Cook time: 2 hrs 12 mins
Total time: 2 hrs 52 mins
Yields: 8 servings

Calories: 383.4
Fat: 2.6 g
Saturated fat: 0.4 g
Carbohydrates: 59.5 g
Sugars: 16.7 g
Dietary fiber: 7.7 g
Protein: 31.4 g
Cholesterol: 62.7 mg
Sodium: 2064 mg
Marinated Lamb Chops With Honeyed Onions


Ingredients:
lamb cutlets, yogurt, garlic cloves, mint, mint sauce, red onions, olive oil, red wine vinegar, honey

Directions:
Combine all the marinade ingredients in a shallow glass or ceramic dish.
Add the lamb cutlets.
Toss to coat and refrigerate for 3 hours.
Preheat BBQ to medium heat.
For honeyed onions.
heat  oil on BBQ plat or griddle, add onions.
cook, stirring constantly for 10 min's.
Add vinegar and honey and cook, stirring for a further 5 Min's until onions are soft and golden.
For the chops.
Drain chops and discard marinade.
Cook on a lightly oiled BBQ for 2-3 Min's per side or until cooked to your liking.
Serve lamb with onions.
Overflowing (And Healthy) Blueberry Muffins


Ingredients:
whole wheat pastry flour, baking powder, baking soda, salt, vanilla yogurt, egg substitute, nonfat milk, Splenda granular, frozen blueberries

Directions:
Preheat oven to 400 degrees.
Spray a 6 cup muffin tin with non-stick spray.
Combine all dry ingredients in a medium bowl.
Add wet ingredients to dry, and stir until combined.
Fold in blueberries.
Scoop 1/3 cup of batter in to each muffin cup.
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Easy As Can Be Broccoli Cheese Bake


Ingredients:
butter, processed cheese

Directions:
Combine all ingredients plus 1/2 cup water in slow cooker sprayed with vegetable cooking spray, and stir well.
Cover and cook on high for 2-3 hours.
Pistachio Crusted Salmon


Ingredients:
salmon fillets, pistachios, cayenne pepper, cilantro, olive oil

Directions:
Preheat oven to 350 degrees.
Place an iron skillet or griddle in the oven and allow to heat while preparing the fish.
Place the pistachio kernels, pepper and cilantro in the food processor bowl.
Pulse several times to coarsely chop the nuts.
Pour mixture into shallow bowl or dish.
Wash the salmon fillets and pat dry with paper towel.
Mist or drizzle olive oil lightly on both sides of fish fillets.
Dip both sides of the fillets in the nut mixture, pressing down slightly.
Spray the preheated skillet with non-stick cooking spray.
Place fillets on skillet and mist lightly with olive oil.
Bake in preheated oven for 15 to 20 minutes, or until fish flakes easily.
Pepperoni Sausage Bread


Ingredients:
onion, mozzarella cheese

Directions:
Preheat oven to 350 degrees., In medium sized pan, on medium heat., brown meat and onions., Drain and let cool on paper towel lined plate., Roll out crescent roll dough on a cookie sheet., press perforations to seal., Arrange half of the cheese down the middle of the dough., leaving a 1 inch border., Top with sausage mixture and pepperoni., Add remaining cheese., Fold each dough side up to the middle and pinch seams together., Brush with egg white and, sprinkle with seasoning., Bake 30 minutes or until crust is golden.
Simply Irresistable Baked Beans


Ingredients:
pork sausage, onion, molasses, yellow mustard, granny smith apples, brown sugar

Directions:
Brown sausage and onion.
Mix together with beans.
Add mustard (to taste] and molasses.
Spread in a 9 X 13 inch pan.
Cover beans with sliced apples.
Sprinkle with brown sugar (to taste].
Bake at 350 degrees for 45 minutes.
Kahlua Velvet Frosty


Ingredients:
Kahlua, half-and-half, vanilla ice cream

Directions:
Process all ingredients except ice cubes, in a blender until smooth.
Add ice until liquid reaches the 5-cup mark on the blender container; process until smooth and serve immediately.
Baked Coconut Shrimp
Category: seafood
By girlbob

This crunchy coconut shrimp is baked instead of fried, and so easy! Great for dinner or as an appetizer. I serve with orange marmalade for dipping.

Ingredients:
1 pound large shrimp, peeled and deveined
⅓ cup cornstarch
1 teaspoon salt
¾ teaspoon cayenne pepper
2 cups flaked sweetened coconut
3  egg whites, beaten until foamy

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray. Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp. Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

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

Calories: 310.1
Fat: 11.4 g
Saturated fat: 10 g
Carbohydrates: 29.3 g
Sugars: 13.8 g
Dietary fiber: 3.9 g
Protein: 22.5 g
Cholesterol: 172.6 mg
Sodium: 927.7 mg
Tsunami Hot Dog


Ingredients:
sausages, shoestring potatoes, cabbage and carrot coleslaw mix, onion, bacon, lettuce leaf, tomatoes, alfalfa, ketchup, mayonnaise, mustard, avocado dip

Directions:
Just place the ingredients in your preferred order and manner, and top with the ketchup, mayonnaise, and mustard.
Of course all of these ingredients may be increased, decreased, or omitted to suit your personal taste. (For instance, you might add a scrambled egg, and take out the onion.].
However, eating this delicious but ugly dog is also an art which includes covering part of it with a grated white or favorite cheese topping, and your favorite sauce, such as: an avocado sauce, or barbecue sauce, or a garlic dip, or red hot sauce, etc.
Once finished, repeat the process by adding another topping of grated white cheese, and cover with ANOTHER favorite sauce --  and so on, until you finish the hot dog. This step is optional, but it's very popular amongst most eaters.
I guess you could probably replace the white cheese with Monterrey; although, I haven't tried it.
Strawberry Salsa


Ingredients:
fresh strawberries, green pepper, green onions, fresh parsley, tortilla chips

Directions:
Mix together in a bowl, the strawberries, green pepper, onions, and parsley.
Add salad dressing, hot sauce, salt and pepper; stir until well blended.
Cover and refrigerated for 2 hours.
Serve with tortilla chips.
Low Fat Crock Pot Chicken Noodle Soup


Ingredients:
low sodium chicken broth, yellow onion, celery ribs, carrots, garlic cloves, dried thyme, dried sage, parsley flakes, boneless skinless chicken breasts

Directions:
Add 32 ounces of broth and the chicken to a 6 quart crock pot,, Cook on high about 2 hours or until chicken easily shreds., Shred chicken using two forks., Add additional broth, onion, celery, carrots,garlic, and spices except parsley., Cook on high about 2 hours or low 4 hours., Add peas and parsley. Stir., Add black pepper to preferred taste., Serve over 1 cup of cooked noodles per serving.
Beer Battered Chicken
Category: meat-and-poultry
By NATHAN TRUAX

Easy to make, beer battered, deep fried chicken.

Ingredients:
1 ½ pounds boneless, skinless chicken breast halves
1 cup all-purpose flour
1 teaspoon baking powder
2  eggs, beaten
½ cup cold beer
3 cups oil for frying
½ cup all-purpose flour

Directions:
Rinse chicken, and slice into 1 inch strips. In a medium bowl, stir together 1 cup flour, and baking powder. Mix in the eggs and beer. Heat oil in a deep heavy skillet to 375 degrees F (190 degrees C). Place remaining 1/2 cup flour in a small bowl. Coat chicken strips in flour, then dip floured strips into the batter. Fry a few at a time in hot oil, turning once, until coating is golden brown on both sides. Remove, and keep warm until serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 386.5
Fat: 16.5 g
Saturated fat: 2.9 g
Carbohydrates: 25.3 g
Sugars: 0.2 g
Dietary fiber: 0.8 g
Protein: 30.9 g
Cholesterol: 131.3 mg
Sodium: 144.9 mg
Maple Dijon Salmon
Category: main-dish
By Laura Beth Gerhard

This is a quick and easy salmon dish that my entire family loves. Leftovers can be made into an interesting salmon salad.

Ingredients:
½ cup maple syrup
¼ cup Dijon mustard
½ teaspoon minced fresh thyme
¼ teaspoon ground cinnamon
2 pounds salmon fillets
kosher salt and ground black pepper to taste
1 tablespoon canola oil, or as needed

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Combine maple syrup, Dijon mustard, thyme, and cinnamon in a small bowl. Season salmon with salt and pepper. Heat canola oil in a large oven-proof saute pan over medium heat. Cook salmon until browned, about 3 minutes. Flip and brush surface generously with maple syrup mixture. Cook until bottom is browned, about 3 minutes more. Transfer to the preheated oven and bake until salmon flakes easily with a fork, 5 to 10 minutes more.

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

Calories: 514.9
Fat: 25.5 g
Saturated fat: 4.7 g
Carbohydrates: 29.7 g
Sugars: 23.4 g
Dietary fiber: 0.1 g
Protein: 39.2 g
Cholesterol: 111.7 mg
Sodium: 525.4 mg
South Beach Diet Breakfast Crepes With Ricotta Cocoa Filling


Ingredients:
part-skim ricotta cheese, ground cinnamon, sugar substitute, cocoa powder, eggs, part-skim ricotta cheese, ground cinnamon, nutmeg, vanilla extract, sugar substitute

Directions:
For the crepe mix, beat the eggs in a small mixing bowl and add the remaining ingredients and beat until well blended.
Spray a small skillet, crepe or omelette pan with non stick cooking spray.
Pour the crepe mixture into skillet/pan and cook on medium heat until almost cooked through.
Meanwhile, combine together the crepe filling ingredients.
Flip crepe and cook just a bit more; put filling mixture in a line down the middle and roll crepe over top and cook until done.
*You can also flip this like a pancake and top it with the ricotta filling, rather than rolling it over.
*Top with sprinkled ground cinnamon, sugar free syrup or a squirt of Redi Whip, optional.
Easy Italian Stew


Ingredients:
Italian sausage, chicken broth, cannellini beans, Italian-style diced tomatoes, macaroni, mozzarella cheese

Directions:
heat dressing in saucepan on medium heat.
add sausage and cook 8-10 minutes, stirring occasionally and breaking up sausage.
add broth, veggies, beans and tomatoes.
bring to boil.
stir in macaroni.
reduce heat to medium & simmer 8-10 minutes.
ladle into 8 bowls and top with cheese.
Pumpkin Tarts


Ingredients:
sugar, milk, eggs, cinnamon, nutmeg, clove

Directions:
pre-cook tart shells for 5-10 at 375 degrees, let cool for a few minutes. someday i need to try this using puff pastry pressed into muffin trays.
while that's cooking dump everything else in the blender and mix on med for 1-2 min until well combined and frothy.
pour liquid filling into tart shells.
bake at 375 for about 30 min or until set but not dry.
Sweet and Savory Popcorn With Honey and Parmesan Cheese


Ingredients:
honey, chili powder, cayenne, salt, parmesan cheese

Directions:
Prepare microwave popcorn according to package directions.
Combine honey, chili powder, cayenne and salt in a small microwaveable container and microwave on high for 15 seconds.
Pour honey mixture over popcorn and sprinkle with parmesan cheese.
Enjoy!
Evan's Grilled Vegetables


Ingredients:
potatoes, broccoli, whole mushroom, zucchini, red onion, olive oil, garlic, cilantro

Directions:
Cook vegetables in microwave just to soften.
Cover with marinade; marinade for at least 20 minutes.
Cook in grill basket on high heat until crispy.
Caramel Drizzled Figs and Ice Cream


Ingredients:
granulated sugar, heavy cream, pure vanilla extract, cinnamon, fresh figs, vanilla ice cream

Directions:
Dissolve sugar in 1/4 cup water in a heavy-bottomed saucepan. Place over high heat; wash down sides of pan with pastry brush. Cook, without stirring, swirling pan occasionally, until an amber-colored caramel forms, about 8-10 minutes. Watch it carefully.
Remove from heat.
Carefully stir in cream. Reheat until smooth. Add vanilla extract and cinnamon. Mix well. Remove from heat. Let stand until cool.
Scoop ice cream into serving bowls and arrange figs on top. Drizzle with caramel sauce.
Choco Nana Protein Pudding


Ingredients:
Mori-Nu extra firm lite tofu, banana, liquid stevia, stevia powder

Directions:
"Put all ingredients into a food processor and blend until smooth and creamy!"
Hamburger Helper Budget Stretch


Ingredients:
hamburger, water, tomatoes, onion, carrots, salt, black pepper, onion powder, garlic powder, sugar, butter, sour cream

Directions:
Follow the cooking directions on the Hamburger Helper box, using the enclosed seasonings and noodles and adding my list of ingredients (except sour cream]; be sure to use the amount of water I've listed and not the amount listed on the box; you can sauté the onions with the hamburger if you'd like.
Mix in sour cream just before serving.
*You could substitute any thin or small noodles you have in the pantry and use corn or other veggies in place of the carrots.
*We aren't salt lovers, if you are - double the salt.
Flat Omelet for a Stress Free Life


Ingredients:
olive oil, frozen broccoli, onion, eggs

Directions:
heat 1 tablespoon of the oil in a medium sized oven-proof skillet over medium heat. I use a 10-inch caste iron.  When hot add the broccoli.  Cook the broccoli until heated through.
Add 1 Tablespoon oil and the onions. Cook until the onions soften. About 5 minutes. Turn heat down to medium-low.
Pour the egg over the broccoli so that it is in an even layer.  Cook undisturbed until the eggs just set. 5-10 minutes.  (I like to cook on the stove 5 minutes and finish under the broiler for about 2-3 minutes.  Both methods work just fine].
The Best Summer Time Tofu Scramble - Vegan


Ingredients:
sea salt, black pepper, zucchini, carrot, garlic clove, tofu, soy sauce, sun-dried tomato, fresh spinach

Directions:
heat oil in pan with onion(I reconstituted organic dry minced], salt and pepper over medium heat.
While heating, chop up zucchini and squash, toss in pan with onioin and S & P mix.
Cut the 1/2 carrot in half, shred one part and chop the other, toss in pan.
Stir a little to make sure nothing is sticking.
In ICE COLD water liven up your spinach --  if it's wilted a bit, don't worry (mine was wilted too], it will become crisp in ICE COLD water, not to mention clean it up too!
Grab your garlic clove and grate it into the pan -- go ahead toss the end in there too!
Grab that piece of sun-dried tomato, put it in a cup of water and micro it for about 30-45 secs --  make it easier to cut and --
At this time use some, just a bit, of water from softening the tomato to loosen up your pan -- adds great flavor and your not wasting perfectly good water!
Chop up tomato and toss that in the pan too.
Have your Tofu pressed of water and ready. Crumble up the tofu and put in the center of pan.
Add Nutritional Yeast (I used about 2 1/2 tbsp -- I like the cheesy texture].
Let sit for about 3-5 min, then stir up for Nut. yeast to mix in really good.
Add 1-3 tsp of Shoyu sauce.
Continue to cook for about 5 minute.
Run your knife into spinach for a coarse chop, if you want the stems in that is fine (I left a few in myself].
Put the spinach in on top of everything and cover for 2-5 minutes --  it will steam it a bit --  you will be surprised how crisp it stays after having ICED it.
Stir up just prior to serving.
Enjoy!
Creamy Rigatoni Florentine
Category: main-dish
By Colleen

Pan-roasted garlic adds heady savor to a rich and creamy basil-infused tomato sauce. Tender cubes of sauteed chicken and fresh, green spinach go for a quick simmer along with cooked rigatoni. Toss this marvelous meal with mozzarella cheese and serve.

Ingredients:
1 (16 ounce) package rigatoni pasta
2 tablespoons olive oil
2 pounds boneless chicken, cubed
¼ cup sliced fresh mushrooms, or more to taste
3 cloves garlic, chopped
1 (26 ounce) jar spaghetti sauce
1 pint half-and-half
1 teaspoon Italian seasoning, or to taste  (Optional)
1 (10 ounce) package fresh spinach, chopped
1 cup shredded mozzarella cheese  (Optional)
1 tablespoon shredded Parmesan cheese, or more to taste
8 leaves fresh basil, or to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain. Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes. Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes. Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 591.7
Fat: 24.7 g
Saturated fat: 9.9 g
Carbohydrates: 58.6 g
Sugars: 10.4 g
Dietary fiber: 5.2 g
Protein: 34.5 g
Cholesterol: 90.8 mg
Sodium: 577.9 mg
Mini Pumpkin Cupcakes


Ingredients:
canned solid-pack pumpkin, unsalted butter, eggs, all-purpose flour, sugar, baking soda, salt, nutmeg, cinnamon, powdered sugar

Directions:
Preheat oven to 375 degrees.
Line 48 miniature muffin cups with paper liners.
Using electric mixer, beat pumpkin,butter,juice and eggs until smooth.
Add remaining ingredients except powdered sugar and beat until smooth, stopping to scrape down sides of bowl.
Spoon 1 tablespoon batter into each paper liner.
Bake until tester inserted in center of cupcake comes out clean, about 10 minutes.
Cool completely in pans.
Sprinkle with powdered sugar and serve.