xiaoxl/recipe_data huggingface dataset:
Roasted Zucchini Boats


Ingredients:
zucchini, minced garlic clove, roma tomatoes, onion, fresh ground black pepper

Directions:
Slice your zucchinis lengthwise, then scoop out the centers to make your zucchini boats.
Place scoopings from zucchini, and pepper, garlic, Italian Seasoning, chopped onions, and chopped roma tomatoes into food processor. Run the processor for just a few seconds so mixture is still chunky. DO NOT puree.
Pour mixture into zucchini boats and sprinkle generously with a bit more Italian Seasoning and black pepper.
Place boats in a rack in an oven pan. Bake at 350 for 20 to 30 minutes until zucchini can be pierced with a fork.
Heat any remaining sauce in the microwave, and serve it alongside or over your zucchini as a garnish.
For an added touch sprinkle a few chopped spring onions and some dried parsley on your zucchini slice when serving. Use a toothpick and 1/2 of a snow pea pod to make a sail for each boat.
Air Fryer Spaghetti Squash
Category: side-dish
By Soup Loving Nicole

This is the easiest and fastest way I have found to cook a spaghetti squash. Cutting them in half was intimidating for me until I discovered the microwave trick, which makes cutting them in half a breeze.

Ingredients:
1 (3 pound) spaghetti squash
1 teaspoon olive oil
¼ teaspoon sea salt
⅛ teaspoon ground black pepper
⅛ teaspoon smoked paprika

Directions:
Using a sharp knife, make a dotted line lengthwise around the entire squash. Place whole squash in the microwave and cook on full power for 5 minutes. Transfer to a cutting board and cut the squash in half lengthwise, using the dotted line as a guide. Wrap one half in plastic wrap and refrigerate for another use. Spoon pulp and seeds out of remaining half and discard. Brush olive oil over all of the flesh and sprinkle with salt, pepper, and paprika. Preheat an air fryer to 360 degrees F (180 degrees C). Place spaghetti squash half skin side-down in the basket. Cook for 20 minutes. Transfer to a dish and fluff with a fork to create 'noodles'.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 2 servings

Calories: 232.9
Fat: 6.3 g
Saturated fat: 1.1 g
Carbohydrates: 47.2 g
Dietary fiber: 0.1 g
Protein: 4.4 g
Sodium: 335.9 mg
coconut rice


Ingredients:
shallots, ground turmeric, ground coriander, ground cumin, cinnamon stick, kaffir lime leaves, salt, granulated sugar, coconut milk

Directions:
combine all ingredients in a rice cooker, cover and switch on.
after 45 minutes, fluff rice and discard cinnamon stick and kaffir leaves before serving.
if using a regular pot with lid, heat oil and add shallots.
cook until light brown and fragrant.
add rice and stir until well coated with oil.
stir in rest of ingredients and bring mixture to a boil.
reduce heat to low medium and cover pot with lid.
simmer rice undisturbed for 10-15 minutes until fully cooked.
turn off heat and let stand 5-10 minutes.
fluff rice and discard cinnamon stick and kaffir leaves before serving.
Salted Fudge


Ingredients:
sugar, butter, vanilla, coarse sea salt

Directions:
Mix sugar, cocoa, and cream in at least a two-cup glass measuring cup.
Microwave for one minute.
Take out and stir.
Return to microwave for 40 more seconds.
Add butter and vanilla and beat until it starts to thicken, approximately two to three minutes.
Take two teaspoons and scoop onto paper cups.
Sprinkle with coarse sea salt.
Robust Lentil Soup, a La " Athens Market"


Ingredients:
dry lentils, water, green bell pepper, carrot, yellow onion, chicken bouillon granules, fresh sage, garlic cloves, smoked link sausage, fresh parsley

Directions:
Rinse and drain lentils.
Combine lentils, water, green pepper, carrot, onion, bouillon granules, sage, ground red pepper and garlic in a Dutch oven.
Bring mixture to a boil and reduce heat to a simmer, covered, for about 30 minutes.
When vegetables and lentils are tender, stir in sausage and continue to heat until ready for service.
Serve soup into warmed bowls and garnish with snipped parsley.
Jean's Zucchini Salad
Category: salad
By stitchers

My sister, Jean, found this recipe years ago. I always love it. Great for potlucks and BBQs. When sweetening, you may want to double or triple to taste.

Ingredients:
1 ½ cups thinly sliced zucchini
½ cup thinly sliced celery
¼  red onion, thinly sliced
¼  green bell pepper, thinly sliced
6 tablespoons white sugar, or to taste
¼ cup rice vinegar
2 tablespoons water
3 tablespoons vegetable oil
1 teaspoon vegetable oil
1 tablespoon wine vinegar
½ teaspoon dried basil
¼ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
Mix zucchini, celery, red onion, and bell pepper in a bowl. Whisk sugar, rice vinegar, water, both amounts of vegetable oil, wine vinegar, basil, salt, and black pepper together in a separate bowl. Drizzle dressing over zucchini mixture; toss to coat. Refrigerate until chilled, 1 to 2 hours.

Prep time: 30 mins
Total time: 1 hr 30 mins
Yields: 5 servings

Calories: 151
Fat: 9.2 g
Saturated fat: 1.4 g
Carbohydrates: 17.7 g
Sugars: 16.2 g
Dietary fiber: 0.8 g
Protein: 0.7 g
Sodium: 130.2 mg
Mini Summer Fruit Cheesecakes


Ingredients:
butter, clear honey, lemon, Philadelphia Cream Cheese, icing sugar, raspberries, blueberries

Directions:
Crush the biscuits into small pieces and combine with the soft butter and honey. Place this mixture into one small metal cutter ring and press firmly and evenly on the bottom of the ring.
Add the lemon juice and icing sugar to the cheese, whisk for around 2 minutes, being careful not to over whisk as this can cause the mixture to split.
Spoon the mixture into the rings and using a flan/palette knife press the mix well into the ring to prevent air gaps. Remove the ring with either a hot cloth or blowtorch.
TIP: If you find it difficult to remove from the ring, use a flat knife to cut around the cheesecake.
Place the cheesecakes onto a large plate or individual ones and decorate with the raspberries and blueberries and either serve immediately or leave in fridge until eaten.
Honey Mustard Chicken Breasts  (Outbback Steakhouse)


Ingredients:
Grey Poupon Dijon Mustard, honey, lemon juice, boneless skinless chicken breasts, butter, bacon, monterey jack cheese, cheddar cheese

Directions:
Prepare marinade in small bowl and then cover chicken and refrigerate for 2 hours. Save small amount for basting.
Preheat oven to 375. In saute pan heat oil and then add breasts to sear on both sides cooking about 4 to 5 mnutes on each side.
Move to shallow baking dish.
Top chicken with saved marinade for basting then top with mushrooms, bacon and then cheese.
Place in oven and bake until cheese is melted and bubbling about 7 minutes.
Ww Broccoli Cheese Soup


Ingredients:
fat free chicken broth, diced tomatoes, Velveeta cheese

Directions:
Combne broccoli, broth, and tomatoes in a Dutch oven. Cook over medium heat for 1 hour.
Add cheese stirring til melted.
Remove from heat and enjoy!
Spanish Potato Omelet


Ingredients:
olive oil, potato, onion, eggs, tomatoes, green onions

Directions:
In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set.
Garnish omelet with tomato and green onion and serve warm.
Texas Pete® Sultry Grilled Chicken


Ingredients:
garlic, olive oil, kosher salt, pepper, chicken thighs, olive oil, garlic, kalamata olives, red wine vinegar, pepper, fresh parsley

Directions:
Combine Texas Pete Original Hot Sauce, 2 tablespoons chopped garlic, 1/4 cup olive oil, 1 tsp kosher salt and 1 tsp pepper for marinade.
Place chicken in large, sealable container or bag.  Add marinade and  allow  to coat.
Refrigerate 48 hours.
Drain chicken before cooking.  Discard marinade.
Grill chicken until internal temperature reaches 165 degrees. Alternatively, bake chicken at 400 degrees for 40 to 50 minutes or until internal temperature reaches 165 degrees.
To make sauce, saute garlic in olive oil until fragrant.  Add 2 tbsp olive oil, 2 tbsp chopped garlic, marinara sauce, 3/4 cup Texas Pete Original Hot Sauce, 2 cups olives, 3 tbsp red wine vinegar and 1 tsp pepper.   Simmer for 15 minutes to allow flavors to blend.  Top cooked chicken with sauce.  Garnish with chopped parsley.
Boone's Dr. Peppercorned Beef


Ingredients:
beef brisket, parsnips, sweet potatoes, red onion, ground pepper, dried leaf thyme, dried rosemary, bay leaf

Directions:
Over medium-high heat, brown brisket on all sides in large, oiled skillet. Cut parsnips into 2 inch pieces, cut the sweet potatoes into quarters, and roughly chop the half onion. Place parsnips, onion and potatoes in the bottom of your slow cooker. Add the browned brisket on top of veggies. Combine ground peppercorns, rosemary, and thyme, then rub into beef. Pour Dr. Pepper and Dale's around the brisket, cover, and cook on HIGH for 2 hours (until simmering], then on LOW for 7-9 hours.
Alternatively, if you want to sleep/work through the entire cooking process, just cook on HIGH for 5 to 6 hours, MEDIUM for 7-8 hours (if your slow cooker has this setting], or on LOW for 9 to 10 hours (Recommended!]. Add/subtract time as necessary. You may also want to save parsnips to add with about 1 to 2 hours remaining because they will get mushy after a long time in the pot, but some people prefer to eat them like potatoes anyway, so this is really a matter of preference. They were delicious with all the juices cooked into them, and were still solid enough to be picked up by a knife.
Red Cabbage, German


Ingredients:
butter, apple, onion, red cabbage, vinegar, sugar, clove, red wine, flour, cornstarch

Directions:
Melt butter, add apple and onion, cook until soft., Add cabbage, stir to blend., Add vinegar, sugar, cloves and wine., Cook, covered, until cabbage is tender, about 12 minutes., Thicken the sauce with flour, first adding a little water with the flour., Simmer until sauce is smooth.
Baked Flounder Fillets With Scallions & Chopped Tomato


Ingredients:
flounder fillets, lemon, scallions, tomatoes, basil, garlic powder, butter

Directions:
Preheat oven to 375°F.
Arrange fish fillets in an ovenproof casserole in a single layer.
Zest the lemon and then squeeze the juice and sprinkle the zest over the fish.  Top with scallions and tomato.
Season with the basil and garlic powder.  Sprinkle with salt and pepper to your personal taste.
Dot with butter.  Bake for 10 minutes or until flakey.
Swamp and Gator Food


Ingredients:
milk, sugar, butter, rolled oats, peanut butter

Directions:
Heat the mud, swamp water, crushed bones, fat, grass and squashed mosquitoes in a saucepan.
Boil for three minutes, stirring constantly.
Remove from heat and drop by spoonfuls onto waxed paper.
Let cool until firm.
Eat while watching the Gators play football on T.V.
Cheese Crackers, Low Carb


Ingredients:
cheddar cheese, butter, kosher salt, onion powder, cayenne

Directions:
Preheat oven to 350 degrees.
Add all ingredients into food processor & process until the butter is fully incorporated & the dough forms a ball.
Remove dough from food processor.  Roll into a log shape.  Insert into your cookie press with the die that makes two small cross-shaped cookies per pressing. Or, you know, whatever floats your boat. This is what I used to get smaller Cheez-it sized crackers.  Press the dough directly onto a cool, ungreased baking sheet.
Bake for about 10 minutes until golden.
If you don't have a cookie press, you can roll the dough between two sheets of parchment & cut into small squares with a pizza wheel.  This works fine, it's just more time consuming.
Chorizo and Beans


Ingredients:
chorizo sausage, rice, olive oil, garlic cloves, garlic powder, onion powder, dried cilantro, onion

Directions:
Cook rice as directed.
In a large skillet, saute onion, garlic and chorizo in olive oil. When onion is transparent, drain grease and add remaining ingredients.
Cook until warmed through.
Stir into cooked rice and serve.
Easy Company Bagels for Brunch


Ingredients:
bagels, cream cheese, butter, sweet onion, swiss cheese

Directions:
Slice your favorite flavor bagels & put them on a greased cookie sheet.  Butter each bagel and then layer with cream cheese.  Add a slice of sweet onion.  Layer 1 slice of swiss cheese on top.   Bake at 350 degrees for about 15 minutes or until cheese is bubbly.
You can make these without the sweet onion if you desire. Enjoy!
Lasagna Rolls


Ingredients:
dry lasagna noodles, mild sausage, onion, garlic cloves, mozzarella cheese, parmesan cheese, parmesan cheese, part-skim ricotta cheese, egg, sea salt, fresh coarse ground black pepper

Directions:
Preheat oven to 350°F You might want to preheat later in the preparation depending on your oven.
Cook noodles per package directions. Keep to the long side of the suggested cooking time.
Meanwhile, cook sausage at medium-high heat, browning it without regard for fully cooking it. Once it browns, reduce heat and roughly cut into ½" pieces. Then, drain or reduce the fluid in the pan.
When the noodles finish cooking, retain ½ cup of starchy pasta water, and drain, -not- rinse, noodles. Shake the colander about once every 2-3 minutes to keep them from sticking. When they are cool enough to handle, hang them over the side of the colander to help keep them separate.
Add the starchy pasta water, onions, and garlic to the sausage. Cover and cook at low heat until the onions and garlic are good and soft and the sausage is nearly fully cooked (no pink visible].
Uncover the pan and reduce, not drain, the fluid almost completely. Remove from heat.
While sausage mixture cools, combine the salt, pepper, egg, and all cheeses -except- the grated parmesan in a medium mixing bowl. Mix thoroughly.
After sausage mixture cools, combine it with the cheese mixture in the mixing bowl and mix well.
Lay out ½ cup of the tomato sauce in the bottom of a 13" x 9" baking dish.
Prepare rolls: cut lasagna in half width-wise, then spoon in about 2 tablespoons of the sausage-cheese mixture onto one end of the cut noodle. It should take up about one-third of the length. Then, wrap the noodle around and over the mixture, then itself, and place in the baking pan with the seam facing down. The noodle should stick to itself a little since it wasn't rinsed. Repeat for the remaining 19 rolls.
Scatter any remaining sausage-cheese mixture over the rolls, then evenly pour the remaining tomato sauce over them. Add grated parmesan atop the tomato sauce.
Cover with aluminum foil and bake for 20 minutes.
Remove foil and bake for another 10 minutes. You might want to broil it for another few minutes at the end, per your preference.
Let cool for 10-15 minutes before serving.
Bacon-Wrapped Beef Patties


Ingredients:
eggs, onions, salt, pepper, ground beef, ketchup, brown sugar, ground mustard

Directions:
Combine eggs, saltines, onion, salt and pepper., Mix beef into above mixture and mix well., Shape into six patties., Wrap bacon strips around patties and secure with toothpicks., Broil 3-4 inches from the heat for 6 minutes., In a bowl, combine the ketchup, brown sugar and mustard., Turn patties and top with ketchup mixture., Broil 6-7 minutes longer or until meat is no longer pink and bacon is crisp., Remove toothpicks before serving.
Yogurt Mousse


Ingredients:
plain yogurt, sugar, unflavored gelatin, hot water

Directions:
Mix the yogurt and sugar in a medium sized bowl,.
In a different bowl, pour whipping cream in and whisk until it whips up. Make sure it has the same texture as the yogurt.
In a small bowl, put in hot water and gelatin and mix to dissolve, stir as you pour the gelatin in tso it doesn't clump up.
Put the hot water and gelatin from step three in the yogurt and stir fast to keep it from clumping up.
Add the whipped cream from step 2 into the bowl from step 4 and mix. After mixing, pour into 4 glass cups and chill for about an hour.
Italian Lemon Drop Cookies


Ingredients:
sugar, baking powder, milk, egg, powdered sugar, milk

Directions:
HEAT oven to 375ºF. Coat baking sheet lightly with no-stick cooking spray. Combine flour, sugar and baking powder in a large bowl. Add shortening. Beat with electric mixer on low speed until shortening is completely blended into flour mixture. Add milk, egg and lemon extract, mixing just until blended.
ROLL dough into 1-inch balls. Place 1-inch apart on prepared baking sheet. Bake 10 to 12 minutes or until lightly browned. Cool completely on baking sheet on wire rack.
For frosting, BEAT powdered sugar, shortening, 2 tablespoons warm milk and lemon extract in medium bowl with electric mixer on low speed until blended. Beat in additional warm milk, a little at a time, until desired consistency. Spread on top of cookies.
Bust Your Lips Southern Potato Salad


Ingredients:
hard-boiled eggs, Hellmann's mayonnaise, yellow mustard, celery, red onion, salt, pepper

Directions:
Peel and dice potatoes, put in large pot of water, bring to a boil, cook approx, 20 to 30 minutes. drain right away and let cool.
put eggs in a small pot of water, put 3tsp. salt in water,(this will help with peeling them]bring to a medium boil for 5 to 7 minutes. drain, let cool, peel and chop.
in a large bowl combine, thinly chopped onion, celery, mayonaise, mustard, relish, salt and pepper. mix together all ingredients.
add cooked, diced potatoes, and chopped eggs. stir well, but not so much to damage the diced potatoes. serve warm or chilled.
also please note this recipe is just as awesome if you replace the potatoes with any shaped cooked pasta.
Cinnamon Walnut Scones


Ingredients:
all-purpose flour, walnuts, sugar, baking powder, salt, ground cinnamon, butter, margarine, eggs, buttermilk

Directions:
In a bowl, combine the first six ingredients, cut in butter until the mixture resembles coarse crumbs.
Combine eggs and cream, stir into dry ingredients just until moistened.
Turn onto a floured surface, gently pat into a 7-inch circle, 3/4 inch thick.
Cut tino 8 wedges.
Separate wedges, place on a greased baking sheet.
Brush top with buttermilk and let rest 15 minutes.
Bake at 400 degrees for 14-16 minutes, or until golden brown.
Pineapple Upside-down French Toast


Ingredients:
butter, dark brown sugar, crushed pineapple with juice, eggs, half-and-half cream, salt, cinnamon, vanilla

Directions:
Set oven to 400 degrees.
Lightly grease a 13 x 9-inch baking dish.
Set oven rack to middle position.
In a saucepan, melt butter over medium-low heat; stir in the brown sugar until dissolved.
Add in the drained crushed pineapple; stir well to incorporate.
in a bowl, whisk together eggs, whole milk, half and half, reserved 1/4 cup pineapple juice, salt, cinnamon and vanilla.
Lightly grease baking dish.
Spread pineapple/brown sugar mixture evenly over bottom of dish.
Dip the bread slices into milk/egg mixture, and arrange in one layer on top of pineapple mixture (use as much bread is need to cover the pinapple, more than 9 slices may be needed for this].
Bake for 20-25 minutes, or until bread is golden.
Applesauce Bars
Category: desserts
By Debbie Borsick

Moist and spicy bar cookies with frosting. An easy and quick after school snack.  Also goes great at carry-ins and bake sales. You can also just sprinkle with confectioners sugar instead of frosting.

Ingredients:
¼ cup butter or margarine, softened
⅔ cup brown sugar
1  egg
1 cup applesauce
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin pie spice
1 ½ cups confectioners' sugar
3 tablespoons margarine, melted
1 tablespoon milk
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a medium bowl, mix together the butter, brown sugar and egg until smooth. Stir in applesauce. Combine the flour, baking soda, salt and pumpkin pie spice; stir into the applesauce mixture until well blended. Spread evenly into the prepared pan. Bake for 25 minutes in the preheated oven, or until edges are golden. Cool in the pan over a wire rack. In a small bowl, mix together the confectioners' sugar and margarine. Stir in vanilla and milk until smooth. Spread over cooled bars before cutting into squares.

Prep time: 10 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 1 - 9x13 inch pan

Calories: 130.3
Fat: 4.2 g
Saturated fat: 1.8 g
Carbohydrates: 22.5 g
Sugars: 17.3 g
Dietary fiber: 0.3 g
Protein: 1.1 g
Cholesterol: 15.5 mg
Sodium: 162.4 mg
Open Faced Asparagus Omelet


Ingredients:
butter, lite olive oil, garlic, eggs, milk, flour, sour cream, fresh parsley, salt, pepper, asparagus spears, mozzarella cheese, parmesan cheese

Directions:
In a skillet with an oven proof handle heat 1 tbsp each of butter and oil.
Cook mushrooms and garlic, stirring often, when the mushrooms are soft remove from pan (about 2 minutes].
Drain liquid from skillet.
Heat remaining butter& oil, coat the pan.
Combine the flour& milk, add sour cream then the eggs,,parsley& pepper pour into the skillet.
cover and cook over medium heat for 5 minutes or until the top is almost set, lift the eggs and let the fluid egg run under while cooking.
Sprinkle with the mushrooms, arrange the asparagus like spokes of a wheel.
Sprinkle with the cheeses.
Broil until the cheese has melted and is lightly brown.
Serve.
Sourdough Ciabatta Bread
Category: bread
By colleen

Awesome ciabatta recipe I perfected so that I could use my sourdough starter. With the help of the Dough cycle on the bread machine, it's super easy to make. I highly recommend using a Dutch oven for best results.

Ingredients:
1 ½ cups warm water
1 tablespoon milk
1 tablespoon olive oil
1 cup sourdough starter
1 teaspoon white sugar
1 ½ teaspoons salt
3 ¼ cups bread flour
1 teaspoon vital wheat gluten  (Optional)
1 ½ teaspoons active dry yeast

Directions:
Place water, milk, olive oil, sourdough starter, sugar, salt, flour, and vital wheat gluten in a bread machine in the order listed. Sprinkle yeast over flour. Start Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes. Turn dough out onto a well floured surface and let rest for 15 minutes. Flour hands and a bench knife well before handling the dough, but try not to add too much extra flour to the dough itself. Divide dough into 3 equal sections and form into round loaves. Place loaves on pieces of generously floured parchment paper and cover with large bowls, not touching the loaves themselves. Let rise in a warm place for about 60 minutes. Place a Dutch oven on the lowest rack of the oven and preheat to 450 degrees F (230 degrees C). Carefully lift 1 piece of parchment paper by the ends and transfer to the hot Dutch oven. Place lid back on the Dutch oven. Bake in the preheated oven until loaf is golden, about 20 minutes. Uncover and continue baking until top is golden brown, 2 to 5 minutes more. Lift up loaf with with parchment paper and place on a towel to cool. Bake remaining 2 loaves in the same way.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 4 hrs 5 mins
Yields: 3 round loaves

Calories: 107.7
Fat: 1.2 g
Saturated fat: 0.2 g
Carbohydrates: 20 g
Sugars: 0.6 g
Dietary fiber: 0.9 g
Protein: 3.8 g
Cholesterol: 0.1 mg
Sodium: 198.5 mg
Moist Banana Walnut Bread


Ingredients:
butter, sugar, bananas, eggs, vanilla, flour, baking soda, salt, buttermilk, walnuts

Directions:
Preheat oven to 325°F.
Grease and flour a loaf pan.
Cream the butter and sugar thoroughly.
Add the bananas, eggs and vanilla; beat well.
Sift together the flour, baking soda, and salt.
Stir flour mixture into the banana mixture, alternating with the buttermilk.
Add walnuts and mix well.
Pour batter into prepared loaf pan.
Bake at 325°F for 1 hour and 15 minutes.
Let the bread cool in the pan for 10 minutes before turning it out onto a cooling rack to cool completely.