xiaoxl/recipe_data huggingface dataset:
Risotto ai Frutti di Mare
Category: main-dish
By NonnaPia

This seafood risotto is a classic Italian dish served on many occasions, from the simplest to the most elegant. For best results, use homemade seafood stock, though store-bought can be used in a pinch.

Ingredients:
1 pound mussels, cleaned and debearded
1 pound fresh clams, cleaned
1 pound shell-on medium shrimp
2 quarts water
1 large tomato, quartered
1  onion, quartered
1  carrot, sliced
1 stalk celery, sliced
salt and ground black pepper to taste
5 tablespoons extra-virgin olive oil, divided
1 small onion, chopped
1 (16 ounce) package Arborio rice
2 cups white wine, divided
3 cloves garlic, crushed
1 bunch fresh parsley, chopped

Directions:
Soak mussels, clams, and shrimp in separate bowls of salted cold water for 1 hour. Drain. Clean and devein shrimp, reserving heads and shells. Combine shrimp heads and shells, 2 quarts water, tomato, quartered onion, carrot, and celery in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 40 minutes to 1 hour. Season with salt and pepper. Strain stock through a fine-mesh sieve, discarding solids. Keep warm over low heat. Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion; cook and stir until softened, about 5 minutes. Stir in rice until translucent and coated with oil, 2 to 3 minutes. Increase heat to medium-high; pour in 1 cup white wine. Simmer until alcohol has evaporated, about 3 minutes. Reduce heat to medium and stir in 1 ladle of stock until rice has absorbed the liquid. Repeat with remaining stock, stirring after each addition, until rice is creamy and almost tender, about 15 minutes. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add mussels and 1/2 cup white wine; cover and cook until mussels open, about 5 minutes. Remove from heat; discard garlic and any mussels that did not open. Remove shells and keep mussels warm. Strain cooking liquid through a fine-mesh sieve into a bowl. Heat 1 tablespoon olive oil in the same saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add clams and 1/2 cup white wine; cover and cook until opened, about 5 minutes. Remove from heat; discard garlic and any clams that did not open. Remove shells and keep clams warm. Strain cooking liquid through a fine-mesh sieve into a bowl. Heat remaining olive oil in the same saucepan. Add 1 clove garlic and shrimp; cook and stir until shrimp turn pink, about 2 minutes. Remove from heat and discard garlic. Pour some of the mussel and clam cooking water over the rice; cook for 3 to 5 minutes more. Remove rice from heat. Fold in mussels, clams, and shrimp. Sprinkle parsley on top. Let stand before serving, about 5 minutes.

Prep time: 45 mins
Cook time: 1 hr 27 mins
Total time: 3 hrs 17 mins
Yields: 6 servings

Calories: 636.5
Fat: 14.9 g
Saturated fat: 2.3 g
Carbohydrates: 73 g
Sugars: 3.6 g
Dietary fiber: 2.4 g
Protein: 34.8 g
Cholesterol: 154 mg
Sodium: 420.1 mg
Strawberry Limeade Slush Weight Watcher's Style


Ingredients:
strawberries, frozen limeade concentrate, artificial sweetener

Directions:
Fill 1 cup measuring cup with ice and then water to make one cup., Blend in a blender or food processor and pulse until crushed., Add the strawberries, sweetener and limeade. Puree until smooth and thick.
Pancakes


Ingredients:
milk, butter, flour, eggs, baking powder, salt

Directions:
Warm the milk and butter until the butter is melted.
Let cool a bit or it will cook the eggs when you add them.
In a separate bowl, whisk the eggs until well-beaten.
Add the cooled milk and butter and stir.
Sprinkle the dry ingredients around on top of the wet ingredients, and stir them together.  You don't want a big clump of baking powder or salt anywhere so just sprinkle them around instead of pouring them inches.
If you want blueberry pancakes, sprinkle fresh or frozen blueberries on top before you turn them over.
Bok Choy With Walnuts in Wine Sauce


Ingredients:
walnuts, bok choy, raisins, garlic cloves, onions, mushrooms, cornstarch, cold water, Dijon mustard, reduced sodium soy sauce, dry sherry

Directions:
Chop walnuts and set aside.
Chop bok choy, add raisins, and set aside. If you haven’t worked with bok choy before, see Anne Sainz’s notes above.
Combine garlic, onion and mushrooms and set aside.
Sauce: Combine cornstarch and water in a small bowl. Add mustard and soy sauce and whisk until smooth. Set aside.
Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts] with oil. Add garlic, onion and mushrooms. Cook over medium heat, stirring frequently, adding small amounts of sherry as needed to prevent sticking.
Add raisins, bok choy and remaining sherry to pan. Cook uncovered over medium heat, stirring frequently, until the bok choy has wilted.
Stir in the walnuts and sauce mixture and cook until sauce thickens and bok choy is tender crisp.
Asparagus Casserole II
Category: side-dish
By STERRY

This is a recipe my mother always made on special occasions--it was the only casserole dish my father would eat.  My husband had never eaten asparagus until we married 25 years ago and now always requests this dish when asked what he would like on special occasions.  It is so easy and so delicious!

Ingredients:
4  eggs
3 (15 ounce) cans asparagus, drained
2 (10.75 ounce) cans  condensed cream of mushroom soup
2 cups crushed buttery round crackers
4 ounces shredded Cheddar cheese

Directions:
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel and slice. Preheat oven to 350 degrees F (175 degrees C).  Grease a 2 quart casserole dish. In the prepared dish layer 1 1/2 cans of asparagus, 1 can mushroom soup, 2 eggs and 1 cup of crushed crackers.  Repeat layers with remaining ingredients. Cover and bake in preheated oven for 25 minutes.  Remove cover and top with grated cheese.  Cover and bake an additional 5 minutes, or until cheese is melted.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 470.8
Fat: 27.6 g
Saturated fat: 8 g
Carbohydrates: 42.4 g
Sugars: 4.7 g
Dietary fiber: 2.7 g
Protein: 14.1 g
Cholesterol: 107.9 mg
Sodium: 1575.1 mg
Chocolate Pecan Delite
Category: desserts
By BIGBON

This layered dessert with a pecan crust, cream cheese and pudding is a favorite of most all.

Ingredients:
1 cup all-purpose flour
½ cup butter
1 cup finely chopped pecans
1 (8 ounce) package cream cheese
1 cup confectioners' sugar
3 cups frozen whipped topping, thawed
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
3 cups milk
2 tablespoons chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cut the butter into the flour with a pastry blender or two knives, until mixture resembles coarse meal.  Stir in pecans, press into bottom of a 9x13-inch baking dish and bake 15 minutes, or until golden. Cool completely. In a medium bowl, combine cream cheese, confectioners' sugar and 1 cup whipped topping with electric mixer until smooth.  In a separate bowl, whisk together chocolate pudding mix, vanilla pudding mix and milk until there are no lumps.  Combine cream cheese mixture and milk mixture and stir until smooth.  Pour onto cooled crust.  Spread remaining 2 cups of whipped topping on top of pudding mixture.  Sprinkle 2 tablespoons of chopped nuts over all.  Chill in refrigerator until serving.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 1 - 9x13 inch baking dish

Calories: 422.3
Fat: 26 g
Saturated fat: 13.3 g
Carbohydrates: 41.8 g
Sugars: 27.1 g
Dietary fiber: 1.6 g
Protein: 5.7 g
Cholesterol: 45.7 mg
Sodium: 379.4 mg
Green Chile Chicken Enchiladas


Ingredients:
boneless chicken breast, green chilies, water, milk, salt, garlic, corn tortillas, cheese

Directions:
Combined all sauce ingredients along with enough water (or milk] to fill the two cans of soup in a large sauce pan over medium heat.  We are not frying the tortillas, so the extra moisture from either the water or milk is needed to soften them while baking.
After sauce mixture has simmered for about 5 minutes, begin assembling in a large casserole dish.  I start with a some of the sauce, then a layer of tortillas, a layer of sauce, then the shredded chicken, then cheese, then back to the tortillas.
It goes as high as there is ingredients (usually 4 or 5 layers].
Then we bake in 350 degree oven for about 20 minutes.  After 10 minutes of cooling down, it is ready to be served.
I'm a single father of 5 teenage boys, so we go buffet style with this dish, along with mexican fried rice and refried beans.
Baked Oatmeal


Ingredients:
old fashioned oats, baking powder, salt, skim milk, Egg Beaters egg substitute, eggs, unsweetened applesauce, apple, Splenda sugar substitute, vanilla extract, ground cinnamon, apple pie spice

Directions:
Preheat oven to 350 degrees. Spray an 8" square baking pan, or 6 muffin cups, with non-stick spray.
Combine wet ingredients and add dry ingredients. Spread in prepared baking pan, or spoon into prepared muffin cups.
Bake square pan for 35-45 minutes, or muffin cups for 25-30 minutes. Keeps well in refrigerator or freezer. Good cold or warm.
French Tart Pastry


Ingredients:
unsifted all-purpose flour, sugar, salt, unsalted butter, egg

Directions:
Fit bowl of food processor with the metal blade; add in the flour, sugar, salt, and butter.
Process on/off for 10 seconds (ten 1 second pulses] until the mixture resembles coarse meal.
Add the egg and water to a small bowl; beat to mix.
Through the feed tube, add the egg/water mixture and continue to process briefly (about 20 seconds] only until the mixture barely (but not completely] holds together.
Turn mixture out onto a large unfloured board or smooth work surface; knead briefly (only a few seconds] until the mixture is smooth and holds together; press the mixture together to form a ball.
Smooth the sides and flour it lightly.
*Unless the kitchen is terribly hot, or unless you have handled the mixture too much (enough to melt the butter], it is not necessary to refrigerate this before using; if you must, refrigerate it for only about an hour or less; if it is refrigerated too long it will crack when you roll it out.
Roll out and fit into tart pan.
Eggplant Parmesan Baked Quick and Easy


Ingredients:
eggplants, flour, egg, salt, garlic clove, red onion, tomato puree, oregano leaves, olive oil, salt, pepper, mozzarella cheese, parmesan cheese, oregano leaves, olive oil, olive oil

Directions:
Slice eggplant into 1 inch thick rounds, place in a shallow bowl, salt on both sides and set aside.
In a saucepan add 2 tablespoons olive oil ,chopped garlic and chopped onion and cook until onion is clear.
add 2 cups tomato puree and 1  tsp oregano leaves.
add salt and pepper to taste, stir, reduce heat and let simmer,.
rinse eggplant and pat dry.
dip eggplant in flour, dip in lightly beaten egg,then dip in breadcrumbs.
add oil to skillet and fry eggplant till golden brown on each side.
take 1/2 of the fried eggplant rounds and set in a baking pan or casserole dish.
add sauce onto each round.
add some shredded mozzarella to each one.
add another eggplant round.
add sauce and mozzarella  to each one,.
top each one generously with grated parmesan.
garnish each with a few oregano leaves.
drizzle with oil , and bake in oven at 375 till cheese is melted and starting to become golden brown.
Baja Potato Salad


Ingredients:
potatoes, celery, onion, diced green chilies, cilantro, low-fat cream cheese, salt, white pepper, garlic powder

Directions:
Peel and dice potatoes into cubes, boil until fork tender., Mix together potatoes, celery, onion, green chilies, and cilantro., Set aside., In a separate bowl, mix cream cheese with jalapeños., Fold cream cheese mixture into the potato mixture., Add salt, pepper, and garlic powder., Chill before serving.
Microwave Sweet Potato Chips
Category: appetizers-and-snacks
By sonjagroset

Sweet potato chips never get crispy enough for me in the oven, but this microwaved version works like a charm!

Ingredients:
1  sweet potato, thinly sliced
2 teaspoons olive oil, or as needed
coarse sea salt

Directions:
Combine sweet potato slices and and olive oil in a large bowl; toss to coat. Arrange sweet potato slices in a single layer on a large microwave-safe plate; season with salt. Cook in microwave until chips are dry, crisp, and slightly browned, about 5 minutes. Cool chips on plate before transferring to a bowl. Repeat with remaining sweet potato slices.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 139.7
Fat: 4.8 g
Saturated fat: 0.7 g
Carbohydrates: 22.8 g
Sugars: 4.7 g
Dietary fiber: 3.4 g
Protein: 1.8 g
Sodium: 222.5 mg
Banana Bran Breakfast Bread


Ingredients:
all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, buttermilk, brown sugar, butter, eggs, bananas, raisins, walnuts

Directions:
To make buttermilk if fresh is not available, combine 1 tbsp (15 ml] of white vinegar with milk.
Preheat oven to 350 °F (180 °C].
In a large bowl, stir together bran, both flours, baking powder, baking soda, salt and cinnamon; set aside.
In a medium bowl, beat together buttermilk, brown sugar, butter, eggs, bananas, orange juice and peel.
Fold into dry ingredients just until moistened.
Stir in raisins and walnuts and spoon batter into a buttered 9"x 5" (23 x 13 cm] loaf pan.
Bake for 55 to 60 minutes or until a toothpick inserted in the centre comes out clean.
For the adventurous:Add dried cranberries instead of raisins.
Crispy Panko Pork Chops


Ingredients:
eggs, milk, garlic, panko breadcrumbs

Directions:
Mix together eggs, milk and garlic and let set for flavors to mix.
Place panko crumbs in a shallow dish.
Salt and pepper pork chops to taste and dip in the egg mixture.
Coat with Panko crumbs, then dip in egg again and coat with another layer of crumbs.
Place chops on a plate and let them set for at least 10 minutes to set the coating.
Heat oil in large skillet over medium high heat.
Fry chops for about 3 to 4 minutes per side or until golden brown.
Do not overcook; these will cook very quickly.
Easy Apple Spice Cake


Ingredients:
water, egg, cinnamon, butter, margarine, vanilla, apples, butter, margarine

Directions:
Blend half a package (approximately 2 1/4 cups] cake mix, water, and egg in a mixing bowl.
Beat at medium speed until batter is smooth.
Pour half the batter into a greased 9" square pan.
Combine remaining cake mix with cinnamon; add melted butter (or margarine] and vanilla.
Toss with a fork to form large crumbs.
Sprinkle half of crumb mixture over batter in pan.
Arrange 1 cup of apple slices over crumb mixture.
Carefully spoon on remaining batter.
Arrange rest of apple slices over batter.
Dot with the butter and sprinkle with remaining crumb mixture.
Bake in 350 degree oven 40-45 minutes or until done.
Serve warm.
Gg's Roasted Spicy Pecans


Ingredients:
unsalted butter, Tabasco sauce, Worcestershire sauce, black pepper, kosher salt, cayenne pepper sauce, pecan halves

Directions:
Preheat oven to 375 degrees.
Melt butter in saucepan.
Add next 5 ingredients and mix well.
Add pecans and coat well with spiced butter.
Spread on cookie sheet in one layer and bake until one shade darker, about 8 to 10 minutes.
DO NOT OVERCOOK.
You can also add shredded Parmesan cheese after cooking.
Peanut Butter and Potato Chips Sandwich


Ingredients:
"peanut butter"

Directions:
I usually toast my bread so that my sandwich is crunchy and delicious.
Spread desired amount of peanut butter on one of both slices of bread.
Add a generous amount of potato chips and enjoy.
I usually keep the bag close by because I can never seem to get enough chips on the sandwich:].
Cool Fruit Smoothie


Ingredients:
frozen strawberries, frozen blueberries, frozen blackberrie, frozen raspberries, banana, yogurt

Directions:
Put ingredients in the blender one at a time, blending well after each addition., Pour into a glass and enjoy!
Melt-in-Your-Mouth Broiled Salmon
Category: main-dish
By Deborah Swanson

Fresh salmon with butter and herbs melts in your mouth; it's truly the best. Serve it with wild rice pilaf and fresh string beans.

Ingredients:
1 clove garlic, chopped
2 tablespoons olive oil
4 (6 ounce) salmon fillets
½ cup butter
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
¼ cup white wine
1 teaspoon ground black pepper
1 teaspoon garlic salt
1 ½ teaspoons fines herbs
¼ cup chopped fresh dill

Directions:
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray. Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs. Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill. Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 4 servings

Calories: 531.4
Fat: 39.7 g
Saturated fat: 17.6 g
Carbohydrates: 4 g
Sugars: 1.2 g
Dietary fiber: 0.5 g
Protein: 36.4 g
Cholesterol: 135.7 mg
Sodium: 772 mg
Grown-Up Rice Krispy Treats


Ingredients:
butter, peanut butter, honey, miniature marshmallows, rolled oats, coconut, graham crackers, sunflower seeds, raisins, chocolate chips, flax seed

Directions:
Spray a 15x10x1 baking pan with cooking spray.
In a medium saucepan over low heat, melt butter, peanut butter, and honey.  Add marshmallows and stir frequently until melted and smooth.
In a large bowl, combine remaining dry ingredients EXCEPT optional chocolate. If adding any kind of chocolate, you must let the mixture cool almost completely before stirring in chocolate.
Pour marshmallow mixture over dry ingredients, stirring until well combined.
Press mixture into baking pan completely so that all ingredients stick together, but don't make it too compact.
Cool completely, cut into bars, and store in an airtight container.
Chef Joey's Lazy Day Fruit Crisp


Ingredients:
vegan margarine, tart apples, frozen blueberries

Directions:
Set your oven at 375'F.
Thaw the frozen fruit.
Cut and core the apples.  Then cut into 1" cubes.  I used my veggie chopper for this and it made it so much easier to do.  The fruit was uniform in size so it will cook more evenly too.  Set aside in a large bowl.
Soften the vegan margarine and add it to the crisp topping.  Combine with a fork until the mixture resembles fine crumbs.
Once the fruit is thawed out mix it together and put into the bottom of an 8 cup casserole dish.
Put the cubed apples on top and then spread the crisp topping over the fruit evenly.  Try to not to expose any of the fruit.
Bake 20-30 minutes.
Bon Appetit!
Garlic Steamed Mussels


Ingredients:
dry white wine, water, mussels

Directions:
In Dutch oven, bring wine and water to a boil over high heat.
Add mussels; return to a boil.
Reduce heat to low and simmer covered 3 minutes or until mussels open.
With slotted spoon, remove mussels to large bowl; discard any unopened shells.
Strain liquid from Dutch oven using strainer line with cheesecloth or paper towels.
Reserve enough liquid to equal 1 1/2 cups.
Rinse and wipe pot clean.
In same Dutch oven, bring savory herb with garlic soup mix blended with reserved 1 1/2 cups liquid to a boil over high heat.
Pour over mussels.  Serve with bread.
Summer Fresh Strawberry Pie
Category: desserts
By Susanna1210

A spin on a favorite from Strawn's Eat Shop in Shreveport, Louisiana - best fresh fruit pies ever! Plan to share this strawberry pie - it's best within about 24 hours of making it - or put on your stretchy pants and eat the whole thing yourself. You may or may not be sorry.

Ingredients:
¾ cup white sugar
3 tablespoons cornstarch
1 pinch salt
1 cup water, divided
3 tablespoons lemon juice
½ teaspoon almond extract
3 drops red food coloring, or as desired  (Optional)
3 cups fresh strawberries, sliced
1 (9 inch) baked pie crust
8 ounces heavy whipping cream
3 tablespoons confectioners' sugar, or to taste

Directions:
Stir sugar, cornstarch, and salt together in a medium saucepan. Add 3 tablespoons water and mix into a paste. Bring remaining water to a boil in a pot. Add to sugar mixture slowly. Let mixture simmer over low heat, stirring constantly, until thick and clear, about 5 minutes. Remove from heat. Add lemon juice, almond extract, and red food coloring. Let mixture cool for at least 15 minutes; fold in strawberries. Pour into the prepared pie crust. Chill until set, at least 1 hour. Whip heavy cream in a mixing bowl using an electric mixer; add confectioners' sugar slowly until combined. Spread topping over chilled pie.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 40 mins
Yields: 1 9-inch pie

Calories: 325.8
Fat: 18.2 g
Saturated fat: 8.4 g
Carbohydrates: 39.7 g
Sugars: 24.4 g
Dietary fiber: 2 g
Protein: 2.4 g
Cholesterol: 38.9 mg
Sodium: 148.8 mg
Palestinian Harissa


Ingredients:
semolina, sugar, butter, baking powder, yoghurt, tahini, sugar, water

Directions:
1. For the preparation of syrup : in a pot on the fire boil water and sugar together and let it boil for 10 minutes and then add the lemon juice and let boil two minutes and put it a side to cool .
2. For the preparation of harissa , in a bowl mix the butter,semolina and sugar ,  together until homogeneous .
3. In another bowl , mix yogurt and baking powder together and leave 10 minutes until yoghurt is double sized.
4. Add the yogurt mixture and baking powder to the mixture of semolina and mix by hand again until homogeneous components.
5.brush the bottom and sides of a baking tray with tahini ,spread out the dough over a thickness of not more than a centimeter and a half and level the  surface  and then divide into squares.
6.put almonds in the center of squares ,place inside the oven pre- heated to 250 ° C for 30 to 45 minutes until golden brown.
7.Remove from oven and pour the syrup cut into serving dish
.