xiaoxl/recipe_data huggingface dataset:
Spaghetti Salad


Ingredients:
spaghetti, grape tomatoes, onion, cucumber, bell pepper, black olives, parmesan cheese, celery seed, garlic powder, pepper, dill weed, salt

Directions:
Cook spaghetti according to package directions; drain and rinse in cold water until completely cool; drain again.
Place cooked, cooled spaghetti into a large bowl; mix in tomatoes, onion, cucumber, bell pepper, and olives.
Whisk together salad dressing and seasonings and pour over salad.  Toss to coat well.
Cover and refrigerate for at least 2 hours before serving.
Three Cheese Macaroni


Ingredients:
elbow macaroni, process American cheese, parmesan cheese, milk, butter

Directions:
Cook macaroni according to package directions.
Meanwhile, in a large saucepan, combine the soup, cheeses, milk and butter.
Cook and stir until cheese is melted.
Drain macaroni; stir into cheese sauce.
Ground Turkey Paprikash and Macaroni


Ingredients:
elbow macaroni, salt, extra virgin olive oil, butter, white turkey meat, garlic cloves, onion, red bell pepper, sweet paprika, ground cumin, dried marjoram, black pepper, sour cream, flat leaf parsley, dill

Directions:
Bring a pot of water to boil add pasta and salt., Cook pasta 6 minutes to al dente., Heat a deep skillet over medium high heat., Add extra-virgin olive oil then butter then ground meat and brown., Add garlic, onions, red bell peppers and seasonings to the turkey., Cook 5 or 6 minutes then add chicken stock and sour cream to the pan., Bring to a boil and reduce heat to low., Add cooked pasta and stir., Let pasta absorb some sauce, a minute or so., Adjust seasonings and serve., Garnish the prepared dish with chopped parsley.
Mushroom Steak


Ingredients:
red wine, mushrooms, onion, pepper

Directions:
Put round steak in crockpot and cover with onion rings.
Combine the cream of mushroom soup, wine and mushrooms, with liquid.
Pour soup mixutre over round steak.
Pepper to taste (I used 3/4 tsp for a peppery finsh].
Cover and cook on Low for 8-10 hours.
Primo Pasta Salad


Ingredients:
rotini pasta, onion, celery, green pepper, hard-boiled egg, garlic powder, dried basil, salt, pepper

Directions:
Cook the pasta, then drain and rinse in cold water.
Combine the pasta and all ingredients in a bowl, except the ranch and italian dressings.
Add the dressings and toss to coat. Refrigerate until served.
Banana Split Shot


Ingredients:
character(0]

Directions:
Layer in a shot glass in the order above., Top with Whipped Cream.
Potato Broccoli Skillet


Ingredients:
water, milk, butter, potatoes, kielbasa, frozen broccoli cuts

Directions:
"In Large skillet add water, milk, butter. Cook to a boil. Stir in uncooked potatoes and cheese sauce package from box. Add kielbasa and mix well. Reduce heat cover and cook 15 minutes. Add Broccoli cover and cook another 8 minutes or until potatoes are tender. Sauce will thincken as it stands. YUM!"
Black Coffee Cake


Ingredients:
flour, sugar, baking soda, baking powder, salt, eggs, milk

Directions:
Mix all dry ingredients., Add eggs, oil, coffee and milk and mix., Bake for 25 to 30 minutes at 350 degrees.
Tabouli


Ingredients:
fresh parsley, tomatoes, onions, Bulgar wheat, olive oil, lemon juice, mint, sumaq, salt

Directions:
In a small bowl add bulgar wheat and let soak in approximately 1/2 to 1 cup of very hot water for about 10-15 minutes or until water is soaked up and bulgar and puffed up.
If after bulgar has puffed up and soften there is still water left, just discard water and squeeze bulgar to get rid of any excess water.
This step is very important!First three ingredients must be minced very finely.
In a medium bowl, add all ingredients together and stir well.
If the salad seems dry even though flavorful, either add a bit more lemon juice if in need or a few tbsp of water, then adjust salt e.t.c per taste.
Let sit in the fridge for about 1 hour for the flavors to meld.
Enjoy!
Mika’s Vegan Seaweed and Cucumber Salad


Ingredients:
cucumbers, tamari, fresh lemon juice

Directions:
Mix together the seaweed and cucumber in a large bowl.
To make the dressing throw all the ingredients in a blender and pulse a few times until well combined. Or just gently beat with a whisk or fork.
Toss the dressing through the salad and garnish with some gomasio or plain sesame seeds.
Potato and Onion Frittata


Ingredients:
eggs, parmesan cheese, fresh parsley, basil, salt, black pepper, olive oil, onion, garlic clove, butter

Directions:
Place potatoes in medium saucepan with enough water to cover by one inch. Bring to a boil, then gently boil potatoes, until tender when pierced with knife, 15 to 20 minutes. Drain potatoes and let cool. Peel and cut into 1/4-inch-thick slices.
Meanwhile, in large bowl, whisk eggs until frothy. Add cheese, parsley, salt and pepper, and whisk until blended.
Preheat oven to 350°F In large ovenproof skillet, heat oil over medium heat. Add onion and cook, stirring often, until lightly golden, 10 to 12 minutes. Add garlic and cook, stirring often, 1 minute. Add butter and reduce heat to medium-low. Add potatoes and mix. Slowly pour eggs into pan; do not stir. Cook, undisturbed, 2 minutes.
Transfer skillet to oven and bake until eggs are cooked through, 15 to 18 minutes. Remove from oven and let sit 2 minutes, then loosen with spatula and slide onto serving plate. Let cool 5 minutes before slicing.
Meatball Subs


Ingredients:
baguette, tomato sauce, extra virgin olive oil, garlic powder, salt, pepper, provolone cheese, parmesan cheese

Directions:
Take the soft crumb from each side of the bread loaf.
Make the meatballs as specified.
Bake them, they can still be underdone.
Simmer the sauce, add the meatballs carefully, it is wise, to use a broad pan, where they can have room, instead of being squashed.
Cook gently for about 10 minutes.
Put some olive oil in little bowl, add up to 1 teaspoon garlic powder.
Brush both sides of baguette and put on the tray, into the 400 degree oven, for about 10 minutes. Turn off the meatballs, if they get done.
Remove the meatballs to a plate. Remove the baguette from the oven. Spoon sauce, evenly down each side, smearing it lightly into the crumb, there should not be too much, if more is desired, increase the quantity, reserve some, and serve it in a dish with the subs, for dipping, later.
Lay the meatballs from one end to the other, if desired, the meatballs may be sliced in two, and shingled down the sandwich, like some restaurants do, if desired.
Stack the cheese, and slice them in half, separate, and lay evenly all the way down the sub, sprinkle with Parmesan cheese.
Return the dressed sub, without the top, to the 400 degree oven, for the cheese to melt.
Replace the lid, squashing it down nicely, and put back into the oven for about three minutes. Turn the oven off, rest five minutes more. Remove and slice into pieces.
Baked Sweet Potato Arancini (Italian Rice Balls) Vegan


Ingredients:
raw cashews, nutritional yeast, soy sauce, olive oil, onion powder, garlic powder, sweet potato, onion, garlic cloves, arborio rice, white wine, vegetable broth

Directions:
Filling:
Peel, chop and cook sweet potato in microwave until soft. About 6 minutes. Mash until creamy.
Meanwhile, combine all other filling ingredients in a food processor until smooth.
Stir together well.
Using your hands, form into 24 1-inch sized balls and place on cookie sheet lined with parchment paper.
Place in freezer to cool to make them easier to handle.
Risotto:
Saute onion in large saucepan until tender. Add garlic.
Add the dry rice and stir constantly for 2 minutes.
Add the white wine stir until absorbed.
Add the broth 1/2 cup at a time. Waiting until fully absorbed between each addition. The entire process takes about 15-20 minutes. Season as desired.
Assembly:
Take a frozen filling ball and wrap the risotto around it by rolling in your hands. Then roll in breadcrumbs and place on parchment lined cookie sheet.
Can be frozen at this point.
Otherwise spritz with olive oil and bake at 400F for about 30 minutes.
Serve with marinara sauce.
Easy No-Fail Microwave Peanut Brittle


Ingredients:
sugar, corn syrup, butter, vanilla, vanilla, baking soda

Directions:
Combine sugar and corn syrup in a 3-qt heat-resistant plastic microsafe bowl.
Microwave on high for 5 minutes.
Stir in peanuts; microwave on high for 2-3 mins longer, or until peanuts and syrup are lightly browned.
Add butter, vanilla and baking soda.
Mix until light and foamy (be careful, syrup is HOT!].
Pour quickly onto a buttered cookie sheet, and spread to desired thickness.
When cool, break into pieces.
Mango Agave Sorbet


Ingredients:
mangoes, fresh lime juice, water

Directions:
Combine cubed mango, orange juice, lime juice, and tequila in a food processor; process until smooth. Pour the mixture into a bowl, and stir in the agave nectar and 1/3 cup water. Cover and chill for 2 hours.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 8 hours or until firm.
Kashta


Ingredients:
cornstarch, milk, rose water

Directions:
Pour table cream into large pot on stove top.
Use blender to chop bread into fine tiny crumbs.
Sprinkle bread into cream and bring to slow boil at medium heat, stirring constantly.
Mix corn starch and milk, then add to boiling cream while stirring constantly.
The cream will thicken and you may add the orange blossom water and rose water.
Remove from heat and let cool uncovered.
This filling is used in many Arabic desserts.
Michigan Venison Stew


Ingredients:
water, lemon juice, Worcestershire sauce, garlic clove, onion, bay leaf, salt, pepper, paprika, clove, allspice, carrots, potatoes, flour, water

Directions:
sear venison in oil until browned add spices ,brown not burn, add water, add juice sauce, garlic and onion, cook  for 2 hours, add  veggies, cook 30 more minutes, remove meat and veggies., add roux that you have mixed together, pour  into stock, stir, add back meat and veggies, cook 15 more minutes.
Easy Chicken Marsala
Category: main-dish
By sal

Chicken breasts are sauteed, then braised in Marsala wine and cream with mushrooms and green onion. Chicken Marsala simplified!

Ingredients:
1 tablespoon olive oil or vegetable oil
4  skinless, boneless chicken breast halves
¼ cup chopped green onion
1 cup sliced fresh mushrooms
⅓ cup Marsala wine
salt and pepper to taste
⅓ cup heavy cream
⅛ cup milk

Directions:
Heat oil in a large skilled over medium heat. Add chicken and saute for 15 to 20 minutes, or until cooked through and juices run clear. Add green onion and mushrooms and saute until soft, then add Marsala wine and bring to a boil. Boil for 2 to 4 minutes, seasoning with salt and pepper to taste. Stir in cream and milk and simmer until heated through, about 5 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 240.9
Fat: 9 g
Saturated fat: 5.1 g
Carbohydrates: 4.9 g
Sugars: 2.3 g
Dietary fiber: 0.4 g
Protein: 28.4 g
Cholesterol: 96.2 mg
Sodium: 90.8 mg
Tin Roof Chocolate Pie


Ingredients:
butter, heavy cream, salted peanuts, milk, marshmallows, vanilla, heavy cream, heavy cream, butter

Directions:
In small heavy saucepan, heat chocolate chips and butter, stirring until smooth.
Spread over bottom of baked crust.
Chill.
In next small saucepan, cook and stir caramels and cream until smooth.
Add peanuts; spoon into crust.
In medium saucepan, combine milk, chocolate chips and marshmallows.
Cook and stir on low until smooth.
Remove from heat; add vanilla.
Set aside to cool.
Beat the 1 cup cream to soft peaks.
Fold into the cooled chocolate mixture.
Spoon into crust.
Chill until set.
When serving, melt the 3 caramels with the cream and butter.
Let cool slightly.
Top each serving with caramel mixture, whipped cream and a few chocolate chips.
Quick Chicken Gravy


Ingredients:
flour, milk

Directions:
Blend flour and milk., Add to soup., Heat slowly to boiling and cook until thickened.
Gazpacho Shrimp Saute


Ingredients:
olive oil, garlic, medium shrimp, onion, red bell pepper, green bell pepper, tomatoes, cucumber, sherry wine vinegar, saffron thread, salt, cayenne pepper, fresh cilantro

Directions:
Heat half the oil in a large skillet over medium-high heat until hot. Add half of the garlic; cook 30 to 60 seconds or until fragrant. Add shrimp, cook 2 to 4 minutes or until shrimp turn pink, stirring frequently. Remove shrimp from pan and keep warm.
Heat remaining oil in the same skillet over medium-high heat until hot. Add onion, red bell pepper and green bell pepper; cook two to three minutes or until onion just begins to soften. Add remaining garlic; cook 30 to 60 seconds or until fragrant. Stir in tomatoes, cucumber, vinegar, saffron, salt and cayenne pepper; cook 2 minutes or until heated through and tomatoes begin to release juices. Stir in shrimp; cook 1 minute or until heated through. Stir in cilantro.
Serve over pasta or rice.
Potato and Bean Enchiladas
Category: world-cuisine
By Syd

A great vegetarian main dish that can be spiced up with the addition of jalapenos to either or both sauce and filling.

Ingredients:
1 pound potatoes, peeled and diced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1 tablespoon ketchup
1 pound fresh tomatillos, husks removed
1 large onion, chopped
1 bunch fresh cilantro, coarsely chopped, divided
2 (12 ounce) packages corn tortilla
1 (15.5 ounce) can pinto beans, drained
1 (12 ounce) package queso fresco
oil for frying

Directions:
Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with cumin, chili powder, salt, and ketchup, and place in an oiled baking dish. Bake in the preheated oven for 20 to 25 minutes, or until tender. Meanwhile, boil tomatillos and chopped onion in water to cover for 10 minutes. Set aside to cool. Once cooled, puree with half of the cilantro until smooth. Fry tortillas individually in a small amount of hot oil until soft. Mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro. Fill tortillas with potato mixture, and roll up. Place seam side down in an oiled 9x13 inch baking dish. Spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce. Bake for 20 minutes, or until hot and bubbly.

Prep time: 1 hr
Cook time: 45 mins
Total time: 1 hr 45 mins
Yields: 12 servings

Calories: 246.5
Fat: 5.7 g
Saturated fat: 2 g
Carbohydrates: 41.5 g
Sugars: 3.3 g
Dietary fiber: 6.7 g
Protein: 9.5 g
Cholesterol: 9.2 mg
Sodium: 384.7 mg
Cherry Flavored Filled DelightFulls™ Chocolate Chip Cookie


Ingredients:
all-purpose flour, baking soda, salt, butter, granulated sugar, brown sugar, vanilla extract, eggs

Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl.  Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in DelightFulls morsels and nuts.  Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Preheat oven to 350° F.  Grease 15 x 10-inch jelly-roll pan.  Prepare dough as above. Spread into prepared pan.  Bake for 20 to 25 minutes or until golden brown.  Cool in pan on wire rack.   Makes 4 dozen bars.
FOR HIGH ALTITUDE BAKING (3,500 to 6,000 feet]:  Increase flour to 2 1/2 cups.  Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each.  Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Oregon Salmon Patties
Category: appetizers-and-snacks
By JONNYLEN

Excellent recipe for canned or fresh salmon patties.  This recipe is from the Oregon coast.

Ingredients:
1 (14.75 ounce) can salmon
2 tablespoons butter
1 medium onion, chopped
⅔ cup cracker crumbs
2  eggs, beaten
¼ cup chopped fresh parsley
1 teaspoon dry mustard
3 tablespoons shortening

Directions:
Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat. Melt butter in a large skillet over medium- high heat. Add onion, and cook  until tender. In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs. Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 5 patties

Calories: 441.5
Fat: 29 g
Saturated fat: 8.4 g
Carbohydrates: 20 g
Sugars: 3.3 g
Dietary fiber: 1.1 g
Protein: 24.2 g
Cholesterol: 123 mg
Sodium: 634 mg
Sheet Pan Roasted Mediterranean Vegetables
Category: side-dish
By BigDaddy

These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.

Ingredients:
12  cherry tomatoes, halved
1  red bell pepper, chopped
1  yellow bell pepper, chopped
1  green bell pepper, chopped
2  zucchini, sliced
2  red onions, quartered
2  cloves garlic, crushed and peeled
2 tablespoons olive oil
1 teaspoon chopped fresh basil
ground black pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper. Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 119.9
Fat: 7.2 g
Saturated fat: 1 g
Carbohydrates: 13.3 g
Sugars: 5.3 g
Dietary fiber: 3.4 g
Protein: 2.4 g
Sodium: 15.3 mg
World's Best Lemon Blueberry Muffins
Category: bread
By SonicBoom

If you're looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!

Ingredients:
3 ¼ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ⅓ cups white sugar
1 ¼ cups milk
1 cup sour cream
½ cup melted butter
2 large eggs
1 tablespoon lemon zest
1 ½ cups frozen blueberries

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners. Sift flour, baking powder, baking soda, and salt together in a bowl. Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple. Fill muffin cups 3/4 full of batter. Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 16 muffins

Calories: 265.2
Fat: 10.1 g
Saturated fat: 6 g
Carbohydrates: 39.7 g
Sugars: 18.9 g
Dietary fiber: 1.1 g
Protein: 4.6 g
Cholesterol: 46.4 mg
Sodium: 339 mg
Pork Souvlaki
Category: world-cuisine
By alsoanurse

Seasoned bits of pork or lamb are allowed to season in a Mediterranean marinade for as long as you can stand it!  Wonderful with rice and a cucumber and tomato salad. Serve with lemon slices and chopped parsley.

Ingredients:
2 pounds pork tenderloin, cut into 1 1/2-inch cubes
½ cup olive oil
½ cup dry white wine
1  lemon, juiced
2 cloves garlic, chopped
2 teaspoons dried oregano
salt and ground black pepper to taste
3  bay leaves, broken into pieces, or more to taste

Directions:
Place pork tenderloin cubes into a gallon-sized resealable bag. Stir olive oil, dry white wine, lemon juice, garlic, oregano, salt, and pepper together in a bowl. Pour over pork in the bag and mix well. Let pork marinate in the refrigerator for at least 1 day, up to 5 days. Remove pork cubes from marinade and thread onto metal skewers. Place bay leaf pieces between meat cubes. Preheat an outdoor grill for medium heat and lightly oil the grate. Arrange skewers on the preheated grill. Turn the kabobs and baste with marinade frequently for the first 10 minutes of cooking, then discard marinade. Cook about 5 minutes longer, until pork is cooked through and juices run clear.

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 day
Yields: 8 servings

Calories: 233.3
Fat: 15.9 g
Saturated fat: 2.7 g
Carbohydrates: 2.4 g
Sugars: 0.2 g
Dietary fiber: 0.8 g
Protein: 17.8 g
Cholesterol: 49 mg
Sodium: 59.3 mg
Margarita Shrimp


Ingredients:
yellow onions, garlic, lime juice, triple sec, butter, fresh cilantro, cornstarch, water, shrimp

Directions:
In a sauce pan melt 2 tbls butter and saute shrimp till pink, set aside and keep warm.
In a separate sauce pan melt 2 tbls butter and saute, onions and garlic until tender.
Add lime juice, triple sec and tequila, simmer for about 5 minutes.
Add 4 tbls butter, slowly melt and stir in ground coriander.
Mix together the cornstarch and water, set aside.
Add in the fresh cilantro and poblano peppers to saucepan and simmer for 5 minutes.
Stir in the cornstarch mixture until thicken.
Top cooked shrimp with the onion mixture.
Healthier Alternative Whole Wheat Pizza Crust


Ingredients:
whole wheat flour, salt, instant yeast, honey, warm water, olive oil

Directions:
Mix the first 5 dry ingredients in a bowl. Add the wet ingredients and mix well until dough leaves the side of the bowl, I usually do this with a serving spoon and then a use my hands.
Knead dough on a floured surface for about 5 minutes or until smooth with some elasticity.
You may use it immediately by rolling it out on a 12in. pizza pan or place in a bowl and cover with a towel and let stand, if you do this punch down before rolling onto a 12in. pizza pan.
Put on your desired toppings and bake at 425 for about 20-23 minutes.
Bruschetta Steak Sandwich


Ingredients:
salt, pepper, plum tomatoes, fresh parsley, green onion, minced garlic clove, olive oil, wine vinegar, dried oregano, feta cheese

Directions:
Sprinkle steak with half of the salt and pepper.
Place on greased grill over medium high heat or under broiler.
Close lid and grill about 4 minutes per side for medium rare or until desired doneness.
Transfer to cutting board and tent with foil.
Let stand 5 minutes.
Thinly slice across the grain.
In a bowl combine tomatoes, parsley, green onion, garlic, oil, vinegar and remaining salt and pepper.
Set aside.
Cut kaiser rolls in half horizontally.
Place cut side down on grill and toast until golden brown.
Divide steak, tomato mixture and cheese into each roll.
" Bar" Cheese


Ingredients:
Velveeta cheese, mayonnaise, horseradish, Tabasco sauce, Worcestershire sauce

Directions:
In a large sauce pan over low heat, melt the Velveeta., Add the jar of horseradish and mix., Allow this to heat on low for 15 minutes, stirring often., Add the mayo, Worcestershire, and Tabasco., Mix and allow to heat another 10 minutes, stirring often., Cool slightly and pour into 4 or 5 containers., Refrigerate., Serve on your choice of crackers.