xiaoxl/recipe_data huggingface dataset:
Roasted Pumpkin Soup
Category: soups-stews-and-chili
By Craig

Serve with crusty bread and a dollop of extra cream for decoration. Try to find a really dark orange-colored pumpkin--it will look lots better. Enjoy!

Ingredients:
1 ⅔ pounds sugar pumpkin -- peeled, seeded and cubed
2  carrots, coarsely chopped
2  onions, cut into wedges
2 ½ tablespoons vegetable oil
1 large potato, sliced
1 quart water
3 cubes  chicken bouillon, crumbled
1 cup heavy cream
1 ¼ tablespoons ground nutmeg
1 teaspoon ground black pepper
salt to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Place pumpkin, carrots and onions in a baking dish or roasting pan.  Drizzle with vegetable oil. Bake in preheated oven 40 minutes, until soft but not blackened. In a large pot over medium heat, bring water and bouillon to a boil.  Cook potato in simmering water until soft, about 20 minutes. Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth.  Return to pot over low heat, and stir in cream, nutmeg, pepper and salt.  Heat gently; serve.

Prep time: 5 mins
Cook time: 55 mins
Total time: 1 hr
Yields: 6 servings

Calories: 306.7
Fat: 21.4 g
Saturated fat: 10.6 g
Carbohydrates: 27.6 g
Sugars: 5.2 g
Dietary fiber: 3.2 g
Protein: 4.3 g
Cholesterol: 54.7 mg
Sodium: 612.6 mg
Bacon Appetizer Crescents


Ingredients:
Philadelphia Cream Cheese, onion, fresh parsley, milk

Directions:
HEAT oven to 375°F.
MIX all ingredients except crescent dough.
SEPARATE each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough triangle with 1 generous teaspoons cream cheese mixture; roll up, starting at short side of triangle. Place, point-sides down, on baking sheet.
BAKE 12 to 15 minute or until golden brown. Serve warm.
Size-Wise: Enjoy eating appetizers at a social occasion, but be mindful of portion size so you don't overdo it on calories.
Substitute: Prepare using PHILADELPHIA Neufchatel Cheese.
Special Extra: Sprinkle lightly with poppy seed before baking.
Nutrition Information Per Serving: 190 calories, 13g total fat, 6g saturated fat, 2g trans fat, 25mg cholesterol, 400mg sodium, 12g carbohydrate, 0g dietary fiber, 3g sugars, 5g protein, 4%DV vitamin A, 0%DV vitamin C, 4%DV calcium, 4%DV iron.
Prize-Winning Pot Roast


Ingredients:
red wine, potatoes, carrots, fresh mushrooms, celery, salt, pepper

Directions:
Place chuck roast in a roasting pan.
In a small bowl, combine the soup, soup mix, and red wine; pour over the roast.
Cover and bake in a 350° oven for 1 hour.
Add in apple juice concentrate, potatoes, and carrots.
Cover and bake another 30 minutes; remove from oven.
Add in mushrooms, celery, salt, and pepper.
Bake for one more hour, uncovering for the last 30 minutes.
Amaretto Brunch Omelet


Ingredients:
Amaretto, cream cheese, eggs, milk, butter, sour cream, brown sugar

Directions:
Toss the fruit with one tablespoon amaretto and set aside. This is the topping.
Beat together the cream cheese and 2 tablespoons of the amaretto until smooth. Set aside. This is the filling.
Whisk the eggs, milk and remaining 2 tablespoons amaretto in a small bowl until frothy.
Melt 1 tablespoon butter in a medium saute or omelet pan over high heat. Coat the pan with butter. When the foam subsides, pour half the egg mixture into the pan. Swirl to distribute to eggs.
When set, spoon half the filing onto one side of the omelet. Jerk the pan, tilting, to roll the omelet onto itself, then turn onto a serving plate.
Repeat with the remaining butter, egg mixture and filling.
Spoon the amaretto fruit mixture over the omelet and garnish with sour cream and brown sugar.
Spoon Tender Round Steak


Ingredients:
tomatoes, garlic cloves, onion, rosemary, thyme, flour

Directions:
Salt and pepper the steak, coat with flour, and then brown in skillet in olive oil on both sides.
After all the steak is browned, put in a medium size pot with lid.
Pour in the tomatoes you have crushed with the juice.  Add all other ingredients, mix well.  Add about 1/2 cup water and mix again.
Bring to a boil and stir.  Reduce heat and simmer for 1 to 11/2 hours until tender.
Serve with rice.
Muesli


Ingredients:
roasted sunflower seeds, rolled oats, quinoa, barley, brown rice, golden raisin, hazelnuts, pecans, apples, unsweetened coconut

Directions:
"Mix all ingredients together and store in an airtight container."
Garlic Teriyaki Edamame
Category: everyday-cooking
By CRAZY4SUSHI

One of my favorite sushi restaurants had this yummy edamame dish, so I tried to duplicate it at home. I think I came pretty close.

Ingredients:
¼ cup water
3 cloves garlic, minced
1 (16 ounce) package frozen edamame in the pod
¼ cup teriyaki sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 tablespoons sesame seeds

Directions:
Bring the water and garlic to a boil in a saucepan over high heat. Stir in the edamame, and cook until the edamame are hot, and the liquid has nearly evaporated, about 5 minutes. Reduce the heat to medium-high and stir in the teriyaki sauce, brown sugar, vinegar, and sesame oil. Stir constantly until the sauce has thickened and coats the edamame, about 4 minutes. Sprinkle with sesame seeds to serve.

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

Calories: 261.2
Fat: 12.3 g
Saturated fat: 1.5 g
Carbohydrates: 23.3 g
Sugars: 11.8 g
Dietary fiber: 4.6 g
Protein: 15.4 g
Sodium: 706.5 mg
Pink Peppercorn Voladores


Ingredients:
all-purpose flour, confectioners' sugar, salt, dark chocolate, heavy cream, unsalted butter

Directions:
Sift flour in salt.  Make a well in the center and add egg yolks. Combine egg yolks and flour mixture, until dough is formed.
Knead the dough until elastic and dough no longer sticks to fingers. Knead into a ball, cover with plastic wrap or put in a plastic bag and let sit at room temperature, about 20 minutes.
Preheat oven to 350°F  Sprinkle table with flour and roll a portion of the dough with a rolling pin, until very thin.  Cut in 1 inch circles.
Place circles on a baking sheet with parchment and prick several times with a fork.
Bake for 8 minutes- cookies will still be pale.  Allow to cool on wire racks, about 8-10 minutes.
Combine chocolate, cream and butter in a heavy saucepan.
Cook over very low heat until all the chocolate is melted and the mixture is smooth.
Remove sauce from heat.
Place layer of cookies on a plate and put 1/2 teaspoon chocolate sauce on each. Sprinkle lightly with RawSpiceBar's Pink Peppercorn Blend.  Top with another cookie and sift with confectioners sugar.  Serve and enjoy!
Torta di Riso
Category: main-dish
By Chef John

I made this delicious and rustic torta di riso with fresh spinach and leeks, but the recipe is a perfect catch-all for those abundant summer vegetables. Things like eggplant, peppers, beans, and squash all work beautifully. Just cut them kind of small, cook them tender, and let the rice, cheese, and eggs do the rest.

Ingredients:
2 tablespoons olive oil, divided
2 tablespoons finely grated Parmigiano-Reggiano cheese, divided
3 cups chopped leeks
3 cloves garlic, minced
2 cups cooked rice
1 ½ cups finely chopped cooked spinach, squeezed dry
¾ cup finely grated Parmigiano-Reggiano cheese
2  large eggs, beaten
1 teaspoon salt, or more to taste
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 pinch ground nutmeg

Directions:
Preheat oven to 350 degrees F (175 degrees C). Brush a pie plate with 1 tablespoon olive and dust with 1 tablespoon Parmigiano-Reggiano cheese. Heat remaining olive oil in a large skillet over medium heat. Cook and stir leeks with a pinch of salt in hot oil until leeks are soft and sweet, 5 to 10 minutes. Stir garlic into leeks and cook until fragrant, about 1 minute. Stir leek mixture, rice, spinach, 3/4 cup Parmigiano-Reggiano cheese, eggs, salt, black pepper, cayenne pepper, and nutmeg together in a bowl. Transfer spinach-rice mixture to the prepared pie dish and smooth the surface with a spatula; dust the top with remaining 1 tablespoon Parmigiano-Reggiano cheese. Bake in the preheated oven until torta is lightly browned around the outside and firm to the touch, 35 to 40 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 torta

Calories: 232.4
Fat: 10.3 g
Saturated fat: 3.4 g
Carbohydrates: 25.2 g
Sugars: 2.4 g
Dietary fiber: 3.2 g
Protein: 11.1 g
Cholesterol: 72.3 mg
Sodium: 654 mg
Strawberry Yogurt Pound Cake


Ingredients:
all-purpose flour, baking powder, salt, butter, sugar, eggs

Directions:
Heat oven to 325°.
In a medium bowl, stir together the flour, the baking powder and salt, set aside.
In a large mixing bowl at medium speed, beat together the butter and the sugar until it's light and fluffy.
Beat in the eggs,the yogurt and extract until well blended.
Reduce mixer speed to low.
Add the flour mixture, 1/2 cup at a time, beating just until blended.
Spread evenly in a greased and floured 9 x 5 x 3-inch loaf pan.
Bake in about 70 minutes,until cake tester inserted near center comes out clean.
Cool on wire rack for 10 minutes.
Remove from pan and cool completely.
Baked Garlic Bacon Green Beans


Ingredients:
green beans, onions, olive oil, parmesan cheese, garlic clove, bacon

Directions:
In a casserole dish big enough to hold everything, pour the olive oil., Add the green beans and toss well., Add the bacon, onion, garlic and toss well., Add the parmesan and toss well., Bake 400 for 20 minutes.
Marzipan Cake


Ingredients:
almond paste, butter, sugar, eggs, flour, baking powder, water

Directions:
Preheat the oven to 350 degrees.
Butter and flour a 9" cake pan.
Cream the almond paste with the butter and sugar.
Mix in the almonds.
In a small bowl, beat the eggs lightly with almond extract and add to the creamed mixture.
Combine the flour and baking powder and stir into butter mixture.
Mix with a few strokes as possible.
Pour batter into cake pan and bake for 20-25 minutes.
Do not over bake!
Heat water and preserves and brush on the top of warm cake.
Bergamot Fresh Fruit Salad With Scented Pelargonium Leaves


Ingredients:
caster sugar, water, oranges, juice of, black currants, strawberries, raspberries

Directions:
Syrup: Put the sugar, water, orange juice and bergamot leaves into a pan over a low heat and stir occasionally until the sugar has dissolved, then bring to the boil and boil for 5 minutes or until the syrup has reduced by half.
Discard the bergamot leaves and then add the blackcurrants and allow to simmer for a further 5 minutes. Remove from the heat and allow to cool.
When cool, stir in the strawberries and raspberries and put in to a decorative glass dish. Decorate with the bergamot flowers and scented pelargonium leaves. Serve with cream, sorbet or crème fraiche.
NOTE - RZ will not allow me to add these, scented pelargonium leaves,  please use these to decorate the fruit salad!
Cookies and Cream Ice Cream


Ingredients:
heavy whipping cream, sweetened condensed milk, vanilla extract

Directions:
Whip the heavy whipping cream in a medium bowl, then fold crushed Oreos into the cream.
Mix remaining ingredients in a large bowl, then fold in the whipped cream and Oreos.
Pour into a 12-cup container (or divide among smaller containers].  Freeze overnight or until firm.
Parmesan Wafer Salad


Ingredients:
parmesan cheese, red apples, rocket, olive oil, sea salt, black pepper

Directions:
Preheat oven to 180degC (355degF] and arrange 8 x 1  1/2 tablespoons of parmesan in circles on a baking tray lined with non stick baking paper and bake for 10 minutes or until crispy.  Set aside to cool.
Toss the apple and rocket in the combined vinegar, oil, salt and pepper.  Arrange on serving plates with the goat's cheese and parmesan wafers.
Easy Pickled Red Onions


Ingredients:
red onions, kosher salt, red wine vinegar, sugar, black pepper

Directions:
Separate the rings and place into a large bowl.
Sprinkle with Kosher salt; toss to coat with salt, then let stand for 30 minutes.
Rinse the onions under cold water and drain very well.
Place the rings between paper towels and pat dry, then place in a bowl.
In a small bowl whisk together the vinegar, sugar and black pepper; pour over the rings in the bowl; toss to coat well.
Place in the fridge for 2 hours before serving.
Spinach and Chickpea Curry


Ingredients:
garlic cloves, onion, curry paste, black mustard seeds, potato, chickpeas, paneer cheese, lime juice, fresh cilantro

Directions:
In a large heavy-based saucepan, heat the oil over medium heat and then add the garlic and onion.
Cook, stirring frequently, for about 5 minutes or until the onion begins to soften.
Add the curry paste and mustard seeds, stir to mix, and cook a further minute.
Add the potatoes with 2 cups water, bring to the boil, then reduce heat and simmer gently, uncovered, for around 20 minutes or until the potatoes are almost tender and most of the water has evaporated - it is a good idea to stir occasionally.
While the potatoes are cooking, press as much liquid as possible out of the spinach through a sieve, then chop roughly.
Add the chickpeas and spinach to the potato mixture.
Cook for a further five minutes, until the potatoes are tender, stirring frequently to prevent the mixture from sticking to the bottom of the pan.
It may be necessary to add a splash more water, but take care the mixture does not become too wet.
Stir in the paneer cheese and lime juice, and heat through gently.
Season with salt and pepper to taste, and serve garnished with chopped cilantro.
A Dilly Potato Salad, No Mayo


Ingredients:
fresh green beans, sliced ripe olives, celery, onion, white wine vinegar, seasoning salt, dill weed, dry mustard

Directions:
Place potatoes large saucepan.
Add water to cover.
Bring to boil; cook until potatoes are just tender.
Add beans; cook 2 minutes.
Drain; cool slightly.
Mix potatoes, beans, olives, celery and onion in large bowl.
Whisk remaining ingredients in small bowl.  Add to vegetables; toss to coat.
Refrigerate at least 4 hours or until ready to serve.
Stir before serving.
Grandpa Seamone's 'Lobster Chowder'
Category: soups-stews-and-chili
By Aneta

This was my grandfather's recipe - he was a cook/baker who owned and operated Seamone's Bakery in Nova Scotia.  It is so delicious my husband and I had it served as the main course at our wedding! Serve with warm rolls or biscuits!

Ingredients:
4  potatoes, cut into 1/2-inch cubes
1  onion, cut into 1/2-inch pieces
¼ cup butter, divided
6 cups cooked lobster meat, cut into bite-sized pieces
1 cup heavy cream
6 cups milk
1 teaspoon white sugar
salt and pepper to taste

Directions:
Place potatoes and onion into a large saucepan and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 10 minutes. Drain and return to the saucepan. While the potatoes are simmering, melt half of the butter in a large skillet over medium-high heat. Stir in the cubed lobster, and cook until the edges begin to turn golden, about 5 minutes. Once the potatoes have been drained and returned to the saucepan, stir in the remaining butter, lobster, cream, milk, and sugar. Return to the heat, and cook until hot, stirring occasionally. Once hot, season to taste with salt and pepper and serve.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 cups

Calories: 291.9
Fat: 14.1 g
Saturated fat: 8.6 g
Carbohydrates: 21.6 g
Sugars: 7.4 g
Dietary fiber: 1.9 g
Protein: 19.7 g
Cholesterol: 94.9 mg
Sodium: 341.9 mg
Dairy-Free Chocolate Sauce
Category: side-dish
By Cora

This fat-free sauce is the essence of chocolate. Add a spoonful to hot rice milk for a dairy-free cocoa treat.

Ingredients:
⅔ cup unsweetened cocoa powder
¼ teaspoon salt
1 cup water
½ cup white sugar
1 teaspoon pure vanilla extract

Directions:
Mix cocoa powder and salt together in a bowl. Bring water and sugar to a boil in a saucepan, stirring until sugar is dissolved. Stir in cocoa mixture slowly. Reduce heat to medium. Simmer, stirring occasionally, until sauce thickens slightly, about 3 minutes. Remove from heat and stir in vanilla. Pour sauce into a storage container and leave to cool, uncovered, until thickened. Place container on an ice pack for faster cooling. Cover and store in the refrigerator.

Yields: 3 /4 cup

Calories: 88.5
Fat: 1.3 g
Saturated fat: 0.8 g
Carbohydrates: 21.9 g
Sugars: 16.9 g
Dietary fiber: 3.2 g
Protein: 1.9 g
Sodium: 100.2 mg
A and Z Dip
Category: appetizers-and-snacks
By Tina Brewster

A cold artichoke and zucchini dip that can be served with crackers, corn chips, or raw vegetables.  Add more hot sauce or pico de gallo seasoning to spice it up!

Ingredients:
1  zucchini, peeled and finely chopped
1 teaspoon salt
1 (8 ounce) package cream cheese, softened
¼ cup sour cream
1 (14 ounce) can artichoke hearts, drained and chopped
2 tablespoons chopped black olives
1 teaspoon hot sauce
salt and pepper to taste
½ teaspoon pico de gallo seasoning

Directions:
Place the zucchini in a colander, and sprinkle with salt. Place the colander over a bowl, and refrigerate for one hour to release the liquid from the zucchini. In a medium bowl, mix together the cream cheese and sour cream. Stir in the artichoke hearts, drained zucchini, and black olives. Season with hot sauce, salt, pepper, and pico de gallo seasoning. Serve with crackers, raw vegetables, or corn chips.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 2 cups

Calories: 584.3
Fat: 46.2 g
Saturated fat: 28.5 g
Carbohydrates: 29.4 g
Sugars: 2 g
Dietary fiber: 8.4 g
Protein: 17.6 g
Cholesterol: 135.8 mg
Sodium: 2879.1 mg
Cathy J's Baked Bean Casserole


Ingredients:
kidney bean, butter beans, ground beef, bacon, onion, white sugar, brown sugar, ketchup, yellow mustard

Directions:
"Mix together and bake for 1 hour at 325 to heat."
Roast Chicken with Spiced Yogurt


Ingredients:
broiler-fryer chickens, water, ground mustard, plain nonfat yogurt, lemon juice, salt, ground cardamom, ground ginger, ground cumin, crushed red pepper flakes, black pepper, garlic, water

Directions:
Rinse chicken and pat dry.
Fold chicken wings across back so that the tipe touch.
Tie or skewer the drumsticks to its tail.
Place the chicken in a latge glass bowl.
Mix the 1/2 teaspoon water and gound mustard in a small bowl.
Stir in remaining ingredients except 1/4 cup water.
Pour over chicken.
Cover and refrigerate at least 12 hours, but no more than 24.
Heat oven to 375.
Remove chicken from marinade, reserve the marinade.
Place the chicken on a rack in a shallow roasting pan.
Roast chicken 1 hour or more, until juices run clear.
Spoon the reserved marinade over the chicken when it has 30 minutes left to cook.
Remove chicken from the roasting pan, and keep it warm.
Stir the 1/4 cup water in the pan drippings, and heat until hot.
Remove and discard the skin from the chicken.
Serve the meat with the sauce.
Breakfast Strata Topped With Potato Chips


Ingredients:
sharp cheddar cheese, bacon, milk, dry mustard, butter

Directions:
Assemble the night before.
Grease pan with a light coat of nonstick cooking spray  or butter.
Trim the crusts off the bread slices. Butter on one side of bread.
Place buttered slices of bread **butter side up on the bottom of the baking dish.
Sprinkle with all the bacon and cheese.
Top with layer of buttered bread slices, butter side up.
Beat eggs, milk and mustard together.
Pour over bread, gently press slices into the egg mixture to coat. Cover with foil and refrigerate overnight.
In the morning:
One hour before baking, remove from fridge and bring to room temperature. (cuts down on the baking time].
Preheat oven to 350°.
Bake COVERED for 40 minutes. After 40 minutes remove foil.
Continue baking for approximately 10-15 minutes until center is done and top is lightly browned. *check fro doneness like you would a cake.
Top with crumbled potato chips, bake for an additional 5 minutes.
Let stand for 5-10 minutes before slicing into squares.
NOTES:
To halve the recipe, use an 8x8 pan and approx 6-8 slices of bread.
9x12 pan, use approx 12 slices.
Large aluminum baking pan, use 18 slices.
Real Horchata


Ingredients:
white rice, cinnamon, water, sugar, lemon

Directions:
Wash white rice and place in a plastic bowl. Add cinnamon sticks and ONLY 1 1/2 cups of the water. Cover bowl and place in refrigerator for about 2 hours.
In a blender, blend the rice/water/cinnamon mix for about 1 minute
On top of a pitcher, strain the rice mixture thru a fine mesh sieve. While the sieve is still on top of the mixture, pour the rest of the the 7 cups of water. Keep in mind that you will not be able to filter out all of the rice thru the sieve, so there will be some remenants of the rice mix at the bottom of the pitcher. This is Ok, just give it a quick swirl before drinking.
Add the 1 cup sugar or more if you would like it sweeter.
Slice the lemon into round circles and add to pitcher.
Swirl drink with spoon before serving or drinking. Serve cold.
Baked BBQ Beef


Ingredients:
ground beef, onion, green pepper, chili sauce, vinegar, prepared mustard, sugar, brown sugar, salt, pepper

Directions:
"In a dutch oven, brown ground beef and onions and drain. Stir in the next eight ingredients. Bake uncovered at 325 degrees for 2 hours, stirring occasionally. Serve on buns and enjoy!"
Egg Roll Bowl
Category: appetizers-and-snacks
By ComerCastIron

This dish is a fantastic breakfast by itself or a side dish with your favorite entree. Serve with hot mustard.

Ingredients:
1 pound bulk pork sausage
1 (16 ounce) package coleslaw mix
¼ cup soy sauce
¼ cup toasted sesame oil
1 tablespoon grated ginger
1 clove garlic, minced
1 tablespoon lemon zest
1 teaspoon chopped fresh cilantro

Directions:
Cook and stir sausage in a large skillet until browned, about 10 minutes. Drain excess grease. Stir coleslaw mix, soy sauce, sesame oil, ginger, and garlic into the skillet; cook until coleslaw softens, about 8 minutes. Stir in lemon zest and cilantro; cook until flavors combine, about 2 minutes.

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

Calories: 509.2
Fat: 41 g
Saturated fat: 10.8 g
Carbohydrates: 16.9 g
Sugars: 0.4 g
Dietary fiber: 2 g
Protein: 17.9 g
Cholesterol: 74 mg
Sodium: 1941.1 mg
Parmesan Cheese Risotto With Mushrooms


Ingredients:
olive oil, risotto rice, garlic cloves, onion, celery ribs, green bell pepper, fresh oregano, dried oregano, sun-dried tomato packed in oil, parmesan cheese

Directions:
Bring the stock to a boil in a pan, then reduce the heat and keep simmering gently over low heat while you are cooking the risotto.
Heat the oil in a deep pan. Add the rice and cook over low heat, stirring constantly, for 2-3 minutes, until the grains are thoroughly coated in oil and translucent.
Add the garlic, onion, celery, and bell pepper and cook, stirring frequently, for 5 minutes. Add the mushrooms and cook for 3-4 minutes. Stir in the oregano.
Gradually add the hot stock, a ladeful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy.
Add the sun-dried tomatoes 5 minutes before the end of cooking time and season to taste with salt and pepper.
Remove the risotto from the heat and stir in the Parmesan until it melts. Ready to serve!