xiaoxl/recipe_data huggingface dataset:
Spinach and Ricotta Cheese Gnocchi


Ingredients:
whole milk ricotta cheese, fresh spinach, parmigiano-reggiano cheese, eggs, mint leaves, sea salt, nutmeg, white pepper, all-purpose flour, unsalted butter, sage leaves

Directions:
Drain the ricotta cheese in a cheesecloth-lined strainer set over a bowl until it is very dry. Transfer the cheese to a large bowl and set it aside.
Cook the spinach in batches in a covered large soup pot with no additional water until the spinach has wilted. Drain it in a colander, and when cool enough to handle, squeeze the spinach as dry as possible with your hands to remove excess water. You should have about 2 cups of squeezed spinach.
Chop the spinach coarsely, then purée it in a blender or food processor until it is very smooth. Transfer the spinach to the bowl with the cheese and stir in 1/3 cup of the grated cheese, eggs, mint, salt, nutmeg and pepper, and mix well. Begin adding the flour a little at a time until a soft dough is obtained and is not sticking to your hands.
It is easier to form the gnocchi if the dough is refrigerated for several hours or overnight.
Lightly flour a work surface. Using two soupspoons, shape heaping tablespoons of the dough into an oval or egg shape then gently slide the dough off the spoon onto the floured surface.
Bring a large pot of salted water to the boil. With a spoon, scoop up about 8 to 10 gnocchi at a time and add them to the water. Boil them until they float.
Meanwhile, melt the butter in a large sauté pan and stir in the sage leaves. Cover the pan and keep the sauce warm.
Use a slotted spoon to remove and transfer the gnocchi to the sauce tossing them gently until well coated with the sauce.
Divide between 8 individual plates and sprinkle with the remaining 1/3 cup of cheese. Serve hot.
Peanut Butter Chocolate Fudge Pie - Sugar Free


Ingredients:
Low Carb Peanut Butter Cookies, chocolate pudding mix, milk, Cool Whip Free

Directions:
Press the cookie mix into the bottom of a pie pan and bake on 350 for 8-10 minutes watching it so it doesn't burn. Let this cool.
Mix up the pudding and fill your shell. (Note you can add additional peanut butter to the pudding mixture if you'd like it to be even richer. Refrigerate.
Top with sugar free Cool Whip.
Stuffing Meatloaf
Category: main-dish
By SybilK

Flavored stuffing mix makes this meatloaf savory!

Ingredients:
cooking spray
1 ½ pounds ground beef
1 small onion, chopped
¾ cup chicken-flavored bread stuffing mix (such as Kraft® Stove Top®)
1  egg
1 cup shredded mozzarella cheese, or to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease one 9x5-inch loaf pan with cooking spray. Mix beef, onion, stuffing mix, and egg by hand in a bowl. Press beef mixture into prepared pan. Bake in the preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Top meatloaf with shredded mozzarella cheese and let rest while cheese melts, about 10 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 1 9x5-inch loaf pan

Calories: 289.2
Fat: 15.8 g
Saturated fat: 6.6 g
Carbohydrates: 15.5 g
Sugars: 2.1 g
Dietary fiber: 0.7 g
Protein: 19.9 g
Cholesterol: 83.5 mg
Sodium: 429.8 mg
Shrimp Primavera
Category: world-cuisine
By PKELLYC

A mixture of shrimp, pasta, and fresh vegetables make up this slightly spicy dish.

Ingredients:
1 (16 ounce) package rigatoni pasta
1 tablespoon vegetable oil
1  onion, sliced
3 cloves garlic, crushed
1 small zucchini, sliced
1 small yellow squash, sliced
1  green bell pepper, sliced
1 (8 ounce) package sliced fresh mushrooms
1 (28 ounce) can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes
¼ teaspoon salt
¼ teaspoon ground black pepper
2 pounds shrimp, peeled and deveined

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 13 minutes. Drain. Heat vegetable oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Add zucchini, yellow squash, bell peppers, and mushrooms; continue cooking and stirring until vegetables are tender, about 5 minutes more. Pour tomatoes into skillet and season with oregano, basil, red pepper flakes, salt, and black pepper; bring to a simmer. Cook shrimp in vegetables sauce until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Serve shrimp and sauce over rigatoni.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 servings

Calories: 459.9
Fat: 5.8 g
Saturated fat: 1.2 g
Carbohydrates: 66.3 g
Sugars: 7.9 g
Dietary fiber: 6 g
Protein: 37.9 g
Cholesterol: 230.4 mg
Sodium: 558.5 mg
Moroccan Lentil Soup
Category: soups-stews-and-chili
By Grace and Mae

Thick, delicious and nutritious, especially in the winter!

Ingredients:
2  onions, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
6 cups water
1 cup

1 (15 ounce) can garbanzo beans, drained
1 (19 ounce) can cannellini beans
1 (14.5 ounce) can diced tomatoes
½ cup diced carrots
½ cup chopped celery
1 teaspoon garam masala
1 ½ teaspoons ground cardamom
½ teaspoon ground cayenne pepper
½ teaspoon ground cumin
1 tablespoon olive oil

Directions:
In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes. Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

Prep time: 20 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs 5 mins
Yields: 6 plus servings

Calories: 328.8
Fat: 3.6 g
Saturated fat: 0.5 g
Carbohydrates: 56.5 g
Sugars: 4.8 g
Dietary fiber: 18 g
Protein: 18.3 g
Sodium: 317 mg
Corn and Butternut Squash With Basil


Ingredients:
bacon, onion, frozen corn kernels, basil, dry mustard, salt, ground black pepper, fresh basil

Directions:
In a medium skillet, cook bacon over medium-high heat until crisp.
Add onion, and cook 2 minutes, or until tender.
Stir in squash, and cook 20 to 25 minutes, or until browned and tender, stirring occasionally.
Add corn; cook until heated through, about 3 minutes.
Stir in basil, dry mustard, salt, and pepper; cook 1 minute.
Serve immediately. Garnish with chopped fresh basil, if desired.
Mango Upside-Down Cake
Category: desserts
By Diana Moutsopoulos

This mango cake is stunningly simple to make and perfect for when mangoes are in season. It's also relatively healthy as far as cakes go and not overly sweet. The cake is dense and perfect with tea or coffee. I use Alfonso mangoes, but any variety will do.

Ingredients:
2  ripe mangoes, peeled and thinly sliced
⅔ cup white sugar
2  eggs, lightly beaten
½ cup plain Greek yogurt
½ cup sunflower seed oil
1 ⅓ cups all-purpose flour
⅓ cup unsweetened shredded coconut
1 ½ teaspoons baking powder

Directions:
Preheat the oven to 350 degrees F (180 degrees C). Line an 8-inch square baking dish with parchment paper, leaving some overhanging on all sides. Arrange mango slices in an overlapping pattern over the bottom of the prepared dish. Combine sugar, eggs, yogurt, and oil in a large bowl and stir until smooth. Fold in flour, coconut, and baking powder until just combined. Spoon batter over the sliced mango, and spread evenly to the edges. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let the cake cool in the dish for 15 minutes before inverting onto a serving plate and carefully peeling off the parchment paper. Allow to cool completely before slicing.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 1 8-inch cake

Calories: 345.3
Fat: 18.9 g
Saturated fat: 4.6 g
Carbohydrates: 40.7 g
Sugars: 23.1 g
Dietary fiber: 1.9 g
Protein: 4.9 g
Cholesterol: 49.3 mg
Sodium: 119.7 mg
Delicious Chicken Fricassee


Ingredients:
skinless chicken, mushroom, onion, garlic, white wine, chicken broth, cornstarch, white pepper, marjoram, thyme, nonfat sour cream, fresh parsley

Directions:
Brown chicken over high heat in a deep saute pan or dutch oven coated with nonstick spray.
Remove chicken to a platter.
Add onion, mushrooms, and garlic to same pan and cook for at least 3 minutes, or until vegis are soft.
If you are using wine, add it now and cook over high heat 1 minute.
Add 3 cups of broth, and bring to a boil.
Reduce the heat to a simmer.
Combine the cornstarch with the remaining cup of broth mixing thoroughly.
Add to pan and stir until broth thickens slightly.
Return chicken to pan and cook until chicken is cooked through, about 15 minutes.
Removed from heat and add the spices and sour cream.
Sprinkle with parsley.
Hot Spiced Cider
Category: drinks
By Sara

This recipe uses an automatic coffee maker to brew the cider. If you don't own one, heat it in a slow cooker or a saucepan over medium heat on the stovetop. Grab your mugs and dive into this hot drink! Clean your coffee maker according to the manufacturer's instructions before using for coffee again.

Ingredients:
¼ cup packed brown sugar
½ teaspoon whole allspice
1 teaspoon whole cloves
1  cinnamon stick
¼ teaspoon salt
1 pinch ground nutmeg
1 large orange, quartered with peel
2 quarts apple cider

Directions:
Place filter in coffee basket, and fill with brown sugar, allspice, cloves, cinnamon stick, salt, nutmeg, and orange wedges. Pour apple cider into coffee pot where the water usually goes. Brew, and serve hot.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 quarts

Calories: 86
Carbohydrates: 21.6 g
Sugars: 18.8 g
Dietary fiber: 0.5 g
Protein: 0.1 g
Sodium: 51.5 mg
Bacon Cheeseburger Bundles


Ingredients:
lean ground beef, sweet onion, salt, pepper, bacon, cheddar cheese, ketchup, barbecue sauce

Directions:
Spray counter lightly with non-stick cooking spray.
Flatten each roll into a 4-inch square.
Cover with plastic wrap and let rest.
Brown hamburger, onion, salt and pepper together and drain.
Add bacon and toss until well combined.
Remove wrap from dough squares and place about 1/4 cup meat mixture onto the center of each one.
Top with about 1 tablespoon grated cheese.
Bring opposite corners of each dough square over meat and pinch together.
Repeat with remaining corners.
Place each bundle on a sprayed baking sheet about 2 inches apart.
Bake at 375°F 15 minutes or until deep golden brown.
Remove from oven and serve warm with ketchup or BBQ sauce for dipping.
Sweet Bread With Raisins


Ingredients:
dry yeast, warm water, milk, butter, sugar, eggs, vanilla, salt, seedless raisin

Directions:
Soften yeast in 1/2 cup warm water (add a little sugar to the water].  Combine milk, 1/2 cup butter, and sugar in a large mixing bowl and cool to lukewarm.  Stir in eggs, vanilla, salt, and the yeast.  Gradually add flour, beating well after each addition.  Cover and let rise in a warm place until light and doubled in bulk, about 1-1 1/2 hours.  Beat down and let rise again until doubled, about 45 minutes.
Turn batter onto a floured board and knead with your hands.  Drain water from raisins and knead them into the dough.  If dough is too thin, add a bit more flour.  Divide batter into 2 well-greased 9x5x3-inch pans.  Let rise in a warm place until light, about 45 minutes.
Bake in 350 oven for 25-30 minutes or until a deep golden brown.  When done, remove from oven and while still warm, brush with melted butter.  Bread should be very light and sweet.
Brown-Sugar Pound Cake


Ingredients:
all-purpose flour, baking powder, salt, heavy cream, vanilla extract, unsalted butter, unsalted butter, light brown sugar, eggs, pecans

Directions:
Heat oven to 350°F.
Butter and flour 9x5x3-inch loaf pan.
Sift flour, baking powder, and salt onto waxed paper.  Combine cream and vanilla in measuring cup.
Beat butter in mixer bowl on medium speed until creamy.  Reduce speed and gradually crumble in brown sugar.  Beat on medium speed until light and fluffy, about 3 minutes.
Beat in eggs, one at a time, then beat until light and fluffy.
Gently stir in flour in 4 additions, alternating with cream mixture, mixing just until smooth.  Fold in pecans.  Pour batter into prepared pan and smooth top.
Bake on rack in lower third of oven until wooden pick inserted into center comes out clean, about 1-1/4 hours.  Let cool in pan 10 minutes.  Turn out  onto rack to cool completely.
Crab Pot Stickers With Sesame-Ginger Dipping Sauce


Ingredients:
soy sauce, Dijon mustard, honey, fresh ginger, water, green onion, jumbo lump crab meat, sesame seeds, fresh ginger, wonton wrappers, cornstarch

Directions:
Make the sauce:  In a small bowl whisk together the first 6 ingredients (soy sauce through water].
To Make the Pot Stickers: Chop the green onion and pick over crab meat to remove any bits of shell and cartilage.  Break up larger pieces of crab.
In a dry small heavy skillet toast sesame seeds with salt to taste over moderate heat, stirring frequently, until golden, about 2 minutes.  Transfer seeds to a medium bowl and cool slightly.  Add egg white and ginger to seeds and lightly beat.  Gently stir in crab and green onion.  Season with salt and pepper.
Put 6 wonton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water.  Mound about 1 tablespoon  filling in center of each wrapper.  Gather edge of each wrapper up and around filling and form a waist with wrapper (filling should be exposed and level with top of wrapper].  Lightly dust a plate with cornstarch and arrange pot stickers in one layer.  Make 6 more pot stickers in same manner.
In a large nonstick skillet heat vegetable oil over moderately high heat until hot, but not smoking, and fry pot stickers, flat sides down, until undersides are golden, about 1 minute.  Add 1/4 cup water down side of skillet.  Cover skillet and steam pot stickers over moderately low heat until cooked through, about 2 minutes.  Remove lid and cook pot stickers until any water is evaporated.
Serve pot stickers with dipping sauce.
Pudding Parfait (Ww-3pts)


Ingredients:
fat-free sugar-free instant chocolate pudding mix, skim milk, fat-free cool whip

Directions:
Crush Teddy Grahams., Prepare pudding according to 5 minute directions on box., Put 1/4 cup pudding in each of 4 goblets or wine glasses., Top each with 1 1/2 tsp of crushed Teddy Grahams., Add 2 TBSP of Cool Whip to each glass., Repeat layers., Cover with plastic wrap and refrigerate for at least 2 hours.
Smothered Tilapia
Category: seafood
By RENAHOBBS

This recipe is a good recipe for those who want to eat fish but don't like fishy taste.  Has a great mixture of flavors and textures that even my non fish eating husband enjoys.

Ingredients:
1 pound tilapia fillets
2 large lemons
1 pinch steak seasoning, or to taste
4 slices Swiss cheese
2 large tomatoes, sliced
1 pinch dried oregano, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place the fish fillets into a 9x13 inch glass baking dish. Slice the lemons in half, and squeeze the juice out over the fillets, turning them to coat thoroughly. Sprinkle steak seasoning to taste over both sides of the fillets. Lay slices of Swiss cheese over the fillets so they are covered. Place tomato slices over the cheese.  Sprinkle dried oregano over the top. Bake for 20 minutes in the preheated oven, or until fish flakes easily with a fork.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 249.6
Fat: 9.8 g
Saturated fat: 5.4 g
Carbohydrates: 11.3 g
Sugars: 2.8 g
Dietary fiber: 3.8 g
Protein: 32.4 g
Cholesterol: 67.7 mg
Sodium: 168.5 mg
Easter Egg Cookies
Category: uncategorized
By EIDT

This year your decorated Easter eggs could be plump cookies--a treat that will delight children and adults alike. You bake light-textured cookies shaped like eggs, glaze 1/2 of the cookies with lemon icing and 1/2 with chocolate, then decorate all of them with the colored icing you can buy in tubes or pressurized cans.

Ingredients:
¾ cup sifted powdered sugar
½ cup unsalted butter, at room temperature
2 large eggs
1 teaspoon grated lemon zest
2 ½ cups sifted all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup milk
1 ½ cups sifted powdered sugar
1 tablespoon lemon juice
1 tablespoon warm water, or as needed
1 ½ cups sifted powdered sugar
3 tablespoons warm water, or as needed
1 ounce pre-melted unsweetened chocolate
½ teaspoon vanilla extract
decorating icings or gels

Directions:
Cream powdered sugar and butter for cookies in a bowl with an electric mixer until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in lemon zest. Combine sifted flour with baking powder and salt. Sift again, then add to the butter mixture alternately with the milk, stirring after each addition until just combined. Cover and refrigerate at least 2 hours or overnight. Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Remove cookie dough from the refrigerator. Lightly dust your hands with flour and roll 2 tablespoons dough between your palms into a 3-inch long cylinder with tapering ends. Place 2 inches apart on the prepared cookie sheet. Bake in the preheated oven until cookies are a pale straw color, about 12 minutes. Remove from the oven and immediately transfer cookies to wire racks. Allow to cool thoroughly, about 30 minutes. While the cookies are cooling, prepare icings. Combine powdered sugar, lemon juice, and warm water for lemon icing in one bowl, and combine powdered sugar, warm water, chocolate, and vanilla for chocolate icing in a second bowl. Stir both icings until smooth and thin enough to pour. Put waxed paper under the racks of cookies. Pour about 1 tablespoon lemon icing over a cookie, beginning in the center and continuing around the sides until cookie is evenly coated. Repeat to frost 1/2 of the cookies with lemon icing and the other 1/2 with chocolate icing. Scoop up an icing that drips on the waxed paper and stir into the remaining icing. Use extra icing as needed to coat cookies. Let icing dry until no longer sticky, about 30 minutes. Use tubes or pressurized cans of decorating icing to make your own fanciful design of flowers, geometric shapes, or Easter motifs.

Prep time: 40 mins
Cook time: 15 mins
Total time: 3 hrs 55 mins
Yields: 20 cookies

Calories: 206.6
Fat: 6.1 g
Saturated fat: 3.5 g
Carbohydrates: 36.3 g
Sugars: 23.4 g
Dietary fiber: 0.7 g
Protein: 2.7 g
Cholesterol: 31.3 mg
Sodium: 76.6 mg
Green Beans With Hazelnuts and Lemon


Ingredients:
green beans, olive oil, lemon zest, hazelnuts, salt, fresh ground black pepper

Directions:
In a kettle of boiling salted water, cook beans until just tender, 3 to 8 minutes.
Drain beans in a colander and in a large bowl toss while still hot with oil, zest, nuts, and salt and pepper to taste.
Beans may be made 1 day ahead and chilled, covered.
Reheat beans, preferably in a microwave.
Holiday Potpourri


Ingredients:
orange, lemon, bay leaf, cinnamon stick, whole cloves

Directions:
Cut orange and lemon into pieces., Put all ingredients in a sauce pan and cover with water., Simmer on stove, and add additional water during the day, when needed.
Greek Salad I
Category: salad
By Meesh

This is an incredibly good Greek salad recipe, nice and tangy and even better in the summer when you use fresh vegetables!

Ingredients:
1 head romaine lettuce- rinsed, dried and chopped
1  red onion, thinly sliced
1 (6 ounce) can pitted black olives
1  green bell pepper, chopped
1  red bell pepper, chopped
2 large tomatoes, chopped
1  cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
1  lemon, juiced
ground black pepper to taste

Directions:
In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese. Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 265.3
Fat: 22.4 g
Saturated fat: 6.1 g
Carbohydrates: 14.1 g
Sugars: 5.9 g
Dietary fiber: 5 g
Protein: 6 g
Cholesterol: 22.3 mg
Sodium: 537.8 mg
Baked Strawberry French Toast
Category: breakfast-and-brunch
By Must Love Home

Fresh strawberries and cream bring rich flavor to this easy oven strawberry French toast recipe. Perfect make-ahead recipe for breakfast or brunch! Serve with extra berries, whipped cream, and strawberry syrup.

Ingredients:
cooking spray
1 loaf day-old Italian bread
2 cups fresh strawberries, sliced
8 large eggs
2 cups milk
½ cup heavy cream
2 tablespoons white sugar
½ teaspoon fresh lemon zest  (Optional)
¼ teaspoon almond extract
⅛ teaspoon salt

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease or spray a 9x13-inch baking dish with cooking spray. Slice the bread into 16 slices using a sharp knife. Save the ends to use in another dish, or discard. Arrange the bread slices in the prepared baking pan. Tuck strawberry slices between and around the bread. Whisk eggs, milk, cream, sugar, lemon zest, almond extract, and salt together until well combined. Pour the egg mixture over the bread slices. Press down on the top of the bread to help the egg absorb; it's okay if a little is in the bottom of the pan. Let stand for 15 to 20 minutes. Bake in the center of the preheated oven until the bread is firm when gently pressed and the top is crispy and golden, 45 to 55 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 406.2
Fat: 14.8 g
Saturated fat: 6.5 g
Carbohydrates: 51.8 g
Sugars: 9 g
Dietary fiber: 3.1 g
Protein: 16.3 g
Cholesterol: 211.3 mg
Sodium: 628 mg
Hot & Spicy Chicken (Shrimp) Fried Rice


Ingredients:
carrot, cabbage, peas, cooked rice, egg, green onion, soy sauce

Directions:
On a heated wok, add 1 tablespoon of oil. Cook egg and set aside.
Add remaining 2 tablespoons of oil, stir-fry chicken, cabbage, carrots and peas for 2 minutes. Add rice, Soy Sauce and Chili Garlic Sauce. Cook until heated through.
Toss in cooked egg. Serve with chopped green onions.
Sweet Potato Hash


Ingredients:
sweet potatoes, onion, eggs, black pepper, turmeric, sea salt, sweet potatoes, onion, eggs, black pepper, turmeric, sea salt

Directions:
Put oil in 10 inch skillet over medium heat; when heated, add chopped sweet potatoes, onion, black pepper and turmeric. Saute and stir occasionally for 5 or 6 minutes. With ingredients spread evenly across pan, break the eggs one at a time over each quadrant of the pan so there is an egg over each serving. Reduce heat to low medium and cover pan. Cook for about 10 minutes or until eggs are set to your taste. Uncover, remove from heat and sprinkle with a little sea salt.
Put oil in 10 inch skillet over medium heat; when heated, add chopped sweet potatoes, onion, black pepper and turmeric. Saute and stir occasionally for 5 or 6 minutes. With ingredients spread evenly across pan, break the eggs one at a time over each quadrant of the pan so there is an egg over each serving. Reduce heat to low medium and cover pan. Cook for about 10 minutes or until eggs are set to your taste. Uncover, remove from heat and sprinkle with a little sea salt.