xiaoxl/recipe_data huggingface dataset:
Turkey Normandy


Ingredients:
ground turkey, flour, scallions, apples, brandy, pepper, dried sage, sour cream, fresh parsley

Directions:
In a large skillet, heat the oil over moderate heat. Cook the turkey until no longer pink. Drain and transfer to a plate.
Add the scallions to the pan and cook for 1 minute or until tender. Add the apples and sauté for 5 minutes or until lightly browned.
Remove the pan from the heat and add the apple juice or brandy. Return the pan to the heat and cook until the liquid has evaporated. Add broth to the pan along with the sage. Bring to a boil. Reduce heat to a simmer, return the turkey to the pan and cook for 5-7 minutes or until heated through.
In a small bowl, whisk together the sour cream and the flour. Stir it into the pan and simmer, stirring constantly, for 2 minutes or until thickened.
President Nixon's Diet Special


Ingredients:
lettuce leaf, low fat cottage cheese, hard-boiled egg, fresh tomato, cucumber, green bell pepper, fresh pineapple, papaya

Directions:
Arrange lettuce on plate.
Mound cottage cheese in center.
Set crackers around edges.
Place the egg, vegetables or fruits around the outside of the cottage cheese in a circle.
Enjoy!
Special Meatloaf With Heinz 57 Sauce


Ingredients:
lean ground beef, egg, milk, salt, onion, pepper

Directions:
Combine ingredients thoroughly (reserving 3 tbsp Heinz 57 Sauce for the top], but use a light hand and don't over mix.
Shape in a 8 X 4 X 1 1/2" loaf pan.
If your ground beef is very lean, the pan should be greased first.
Brush top with the reserved 3 tbsp Heinz 57 Sauce.
Bake in 350 oven for 1 hour.
Allow loaf to stand 5 minutes before slicing.
Easy Potato Rolls


Ingredients:
sugar, shortening, mashed potatoes, salt, eggs, water, plain flour

Directions:
In a large bowl, cream sugar& shortening.
Add potatoes, salt and eggs.
In a small bowl dissolve yeast in 2/3 cups warm water; add to creamed mixture.
Beat in 2 cups flour & remaining water.
Add enough remaining flour to form a soft dough.
Shape into ball.
(Don't knead] Put in greased bowl and turn to grease top.
Cover and rise 1 hour.
Punch down.
Divide into 3 parts.
Shape each part into 15 balls and put into 3 pans.
Cover and let rise for 30 minutes.
Bake at 375° for 20-25 minutes.
Remove from pans and cool on wire racks.
(I use instant mashed potatoes, prepared].
May be frozen.
I also make them earlier than needed and cook them only until firm so I can finish cooking them just before my meal.
Eggnog Quick Bread
Category: bread
By Bev

This eggnog bread would be good sprinkled with confectioners' sugar and served with Christmas breakfast.

Ingredients:
2  eggs, beaten
1 cup eggnog
2 teaspoons rum flavored extract
1 cup white sugar
1 teaspoon vanilla extract
½ cup butter, softened
2 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5-inch loaf pan, or three 3x5-inch loaf pans. Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter. Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans. Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 1 9x5-inch loaf

Calories: 261.6
Fat: 10.3 g
Saturated fat: 6.1 g
Carbohydrates: 37.8 g
Sugars: 18.6 g
Dietary fiber: 0.6 g
Protein: 4.4 g
Cholesterol: 63.8 mg
Sodium: 256.3 mg
Canadian Cedar Planked Salmon
Category: seafood
By SWIZZLESTICKS

Planked salmon is a method of cooking and smoking salmon that has been used for many years. Make sure to use natural (no preservatives) red cedar. The salmon is slow cooked, which produces a rich, smoky flavor. Guests enjoy the wonderful taste of this specially prepared salmon.

Ingredients:
24x8x1 inch untreated cedar plank
6 (4 ounce) fillets salmon
½ cup extra virgin olive oil
1 large red onion, chopped
1  lemon, sliced
½ tablespoon black peppercorns, crushed

Directions:
Submerge untreated cedar plank in water. Soak approximately 12 hours, or overnight. Preheat an outdoor grill for high heat. Place prepared plank on the grill, and sprinkle with coarse salt. Cover grill and heat plank 2 to 3 minutes, until dry. Adjust grill temperature for medium heat. Rub salmon filets with olive oil. Arrange on the plank. Top salmon with red onion, lemon slices and black peppercorns. Cook salmon, covered, 10 to 12 minutes, or until opaque and easily flaked with a fork.

Prep time: 25 mins
Cook time: 15 mins
Total time: 12 hrs 40 mins
Yields: 6 servings

Calories: 387.9
Fat: 30.9 g
Saturated fat: 5.1 g
Carbohydrates: 4.6 g
Sugars: 1.1 g
Dietary fiber: 1.4 g
Protein: 22.8 g
Cholesterol: 66.1 mg
Sodium: 67.9 mg
Hot and Sour Soup With Shrimp


Ingredients:
mushroom, low sodium soy sauce, bamboo shoots, fresh lemon juice, rice vinegar, white pepper, medium shrimp, reduced-fat firm tofu, cornstarch, water, black pepper, green onions

Directions:
Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Add juice, vinegar, pepper, shrimp, and tofu to pan; bring to a boil.
Cook 2 minutes or until shrimp are almost done. Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil, pepper and onions.
Cheesecake in a Jar
Category: desserts
By RuthE

Perfect for summer picnics, this is a no-bake version of cheesecake in a portable jar with fresh strawberries.

Ingredients:
6  pecan shortbread cookies (such as Keebler® Sandies), finely crushed
2 tablespoons butter, melted
2 tablespoons white sugar
6  (1/2 pint) canning jars with lids
12 ounces sliced fresh strawberries
1 (8 ounce) package cream cheese, softened
2 tablespoons fresh lemon juice
½ cup white sugar
½ cup heavy cream, whipped

Directions:
Stir together cookie crumbs, butter, and 2 tablespoons sugar in a bowl until blended. Divide mixture evenly among jars (about 3 1/2 tablespoons each) and gently press (do not pack) into bottoms. Halve 6 strawberries for garnish, and set aside. Chop remaining strawberries. Beat together cream cheese, lemon juice, and 1/2 cup sugar in bowl with an electric mixer at medium speed until smooth. Fold in whipped cream and chopped berries, and divide evenly among jars (about 1/2 cup each). Top each with a 2 berry halves and cover with lids. Chill at least 2 hours and up to 3 days.

Prep time: 55 mins
Total time: 2 hrs 55 mins
Yields: 6 jars

Calories: 412.5
Fat: 29.4 g
Saturated fat: 16.2 g
Carbohydrates: 36.1 g
Sugars: 26.8 g
Dietary fiber: 1.1 g
Protein: 4.7 g
Cholesterol: 83.4 mg
Sodium: 195.9 mg
Quick and Easy Spinach Bread


Ingredients:
olive oil, garlic, frozen chopped spinach, parmesan cheese, mozzarella cheese

Directions:
Preheat oven to 350 degrees.
Spray a baking sheet with non-stick cooking spray.
In a large skillet heat olive oil over medium heat.
Cook garlic until soft, do not brown.
Add spinach and cook for 1 minute.
Stir in salt, pepper, and Parmesean.
Remove from heat and cool.
On a lightly floured surface roll out pizza dough to a 10 x 14"rectangle.
Evenlly spread out spinach mixture and sprinkle with mozzarella or mozzarella/feta mixture.
Roll up the crust to make one large loaf.
Pinch seam to seal Place loaf on baking sheet.
Bake for 20-25 minutes until golden brown.
Red Lentil Soup


Ingredients:
olive oil, fresh ginger, ground cumin, red onion, carrots, split red lentils, low sodium chicken broth, vegetable broth, fresh lemon

Directions:
Heat the oil in a saucepan. Add the ginger and heat, stirring, for about a minute. Add the ground cumin and stir another 30 seconds.
Add the onion and carrots and cook for about 5 minutes over medium heat, stirring frequently.
Add the lentils and broth. Bring to a boil, reduce heat and simmer for about 20 minutes, until the lentils are soft.
Remove from heat and puree with an immersion blender (or in batches in a blender or food processor]. Add salt and pepper to taste, although I usually do not add any.
Add a squeeze of lemon in each serving, if you wish - I find that it adds a bright note.
Note: A spoonful of plain yogurt is a nice addition.
Marian's Hash Browns Casserole (Super Easy!)


Ingredients:
hash browns, sour cream, cheese, onions, green onion, margarine

Directions:
Preheat oven to 350 degrees.
Mix everything together in a large bowl, except ingredients for the topping. Place mixture in a 9 x 13inch casserole dish.
Melt stick of butter on medium heat and crumble crackers into a bowl. Pour in melted butter and mix until crackers are saturated with the melted butter.
Spread butter and cracker mixture evenly ontop of hashbrown mixture.
Cook for 40-50 mins, or until centre of casserole bubbles.
Avocado Anchovy Dip


Ingredients:
avocado, anchovy fillets, garlic clove, red onion, sour cream, lemon juice

Directions:
Combine all ingredients in a bowl., Cover & refrigerate for at least 1 hour., Serve w/your favorite dippers & crackers., NOTE: Yield has been estimated & depends largely on the size of avocado used., Dip can be made up to 3 hrs ahead of use.
Indian Carrot Bread


Ingredients:
carrots, water, honey, brown sugar, butter, cornmeal, milk, bread flour, whole wheat flour, baking soda, baking powder, salt

Directions:
Preheat oven to 350°F.
Grease an 8-inch square pan.
In a saucepan, over medium heat, bring carrots in water to a boil; boil until tender (10 minutes].
Remove from heat and add honey, brown sugar, butter, cornmeal, and milk.
In a large bowl, combine flour, baking soda, baking powder, and salt.
Combine dry mixture with carrot mixture, then transfer to baking pan.
Bake until a cake tester insterted in middle comes out clean (45-50 minutes].
Serve hot with butter.
Creamy Chili Salmon With Corn Griddlecakes


Ingredients:
buttermilk, chili powder, salmon fillets, salmon fillets, kosher salt, pepper, canola oil, fresh chives, buttermilk, egg, canola oil

Directions:
Creamy Chili Salmon:
Whisk in medium bowl: dry ranch mix, buttermilk, yogurt, and 1/2 teaspoon chili powder until blended.
Preheat large sauté pan on medium-high 2-3 minutes. Always check fish for bones. Season salmon with salt, pepper, and 1 teaspoon chili powder. Place oil in pan, then add salmon; cook 3-4 minutes on each side or until salmon is 145°F (or opaque and separates easily].
Chop chives. Top salmon with sauce and sprinkle with chives. Serve.
Nutritional Information: CALORIES (per 1/4 recipe] 310kcal; FAT 14g; CHOL 95mg; SODIUM 620mg; CARB 4g; FIBER 0g; PROTEIN 40g; VIT A 10%; VIT C 2%; CALC 10%; IRON 4%.
Corn Griddlecakes:
Combine dry muffin mix, buttermilk, and egg until blended. Fold in corn salad and let stand 10 minutes for flavors to blend.
Preheat large, nonstick sauté pan on medium 2-3 minutes. Place 2 tablespoons oil in pan, then scoop 1/4 cup batter for each cake into pan (four patties, 2 inches apart]; cook 2-3 minutes on each side or until golden. Drain cakes on paper towels; repeat with remaining oil and batter. Serve.
Nutritional Information: CALORIES (per 1/4 recipe] 390kcal; FAT 24g; CHOL 5mg; SODIUM.
680mg; CARB 38g; FIBER 1g; PROTEIN 6g; VIT A 4%; VIT C 20%; CALC 10%; IRON 10%.
Cake Batter Pancakes


Ingredients:
all-purpose flour, sugar, baking powder, salt, eggs, vanilla extract, milk, powdered sugar, milk, vanilla extract

Directions:
Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add milk, egg and vanilla extract and stir until smooth.
Preheat a skillet on medium heat.  Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.
Glaze : Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes.
Super Seed Granola Bar


Ingredients:
steel cut oats, buckwheat groats, sunflower seeds, vanilla, sea salt, dates, almond butter, honey, vanilla

Directions:
Place one oven rack at the topmost oven position and preheat oven to 350*.
On a cookie sheet, mix together and spread out the oats, chia buckwheat groats (or super seed ancient grains from Trader Joes], sunflower seeds and sliced almonds.  Roast in the preheated oven, on the top rack, for 15 minutes.  Check every 5 minutes during this process and stir the mixture around to get even roasting and prevent burning.
While the grain mixture is roasting, slice open the dates, discard the pits.  Place cleaned dates in a small food processor and process until they form a thick ball.
Combine the dates, honey, and almond butter in a large saucepan.  Heat on medium to medium high, stirring constantly until a thick sauce is formed.  Remove from heat.
When the oats are finished, and while they are still warm, pour them into the saucepan with the almond butter/date/honey sauce.  The warmth of the oats will help mix them with the sauce more easily.  Add the protein powder and the vanilla.
Mix all ingredients until all ingredients thoroughly combined.  This is a very dry looking mix.  Do not add more liquid or it will not bind together in the next step.
Spray a square pan 8x8 with nonstick spray.  Press the mixture into the pan evenly.   Place in Freezer to firm up for 15 minutes.
Remove from freezer and slice into 12 even pieces.  Enjoy!
Italian Sausage Bread


Ingredients:
garlic, salted butter, dried parsley, onions, mozzarella cheese

Directions:
Line a cookie sheet with non-stick foil, set aside.
Melt butter in a large skillet, add onions, salt, pepper and parsley. Cook onions until they are translucent, then add the garlic. Cook the onions until they are carmelized.
Remove the onions to a bowl, leaving the extra butter in the pan.
Put the sausage into pan and chop it into bite sized chunks. Cook the sausage until it is browned.
Add the onions back to the pan with the sausage and cover with a lid. Simmer on low heat for about 15-20 minutes, stirring occasionally. DO NOT let it burn.
Meanwhile, preheat the oven to 350.
Flour a surface and roll out one dough ball with a rolling pin until it is the size of a large pizza. Try not to let it get any thin spots or holes.
When the sausage mixture is finished, use a slotted spoon to scoop half of it onto the dough and spread it evenly over the surface. You will save the other half for the second dough. Cover with a layer of half the shredded mozzarella.
Roll the dough up like a cinnamon roll, but tuck in the ends like a burrito before you get to the end of the roll.
Lay it with the flap down on the cookie sheet and brush with the egg white.
Bake in the oven until golden brown, approximately 25-30 minutes. After baking, let the bread rest for 10 minutes before slicing.
Repeat process for second loaf.
Slice and serve with marinara sauce for dipping.
Pecan and Mushroom Burger  With Blue Cheese Sauce


Ingredients:
nonfat plain yogurt, blue cheese, chives, bulgur, salt, boiling water, white mushrooms, onion, garlic, pecan pieces, egg, fresh ground pepper

Directions:
Combine yogurt, blue cheese, chives (if using] and dressing in a small bowl and blend with a fork to make a chunky sauce.  Refrigerate it while you make the burgers; it will keep for up to 2 days.
Place bulgur and 1/4 teaspoon salt in a small bowl. Pour the boiling water over, cover and set aside until the water is absorbed, about 20 minutes. Drain in a sieve, pressing out excess liquid.
Meanwhile, spray a large nonstick skillet with cooking spray and turn on stove to medium heat. Add mushrooms, onion and remaining 1/2 teaspoon salt; cook, stirring, until the vegetables are softened, 8 to 10 minutes. Stir in vinegar and garlic. Immediately transfer the mixture to a plate and let cool to room temperature, about 30 minutes.
Combine the vegetable mixture in a food processor; pulse briefly until coarsely chopped. Add egg; pulse briefly, scraping down the sides if necessary, until the mixture is cohesive but roughly textured. Transfer to a bowl; stir in bulgur, breadcrumbs, pecans Italian seasoning and pepper. Mix well.
With dampened hands, form the mixture into eight 1/2-inch-thick patties, using about 1/2 cup for each. (I made mine into 13 mini burgers using a slider station].
Place burgers on a cookie sheet (coated with cooking spray] and place under a broiler on high.  Mine took 8 minutes to crisp ever so slightly and to become heated through.  You can also cook them in a frying pan for 4 minutes per side (mine fell apart doing this though, that's why I put the rest of them under the broiler].
Garnish the burgers with watercress and the blue cheese sauce, if desired.
Kaproe Rice


Ingredients:
cooked rice, eggs, chicken, basil leaves, soy sauce, oyster sauce, garlic

Directions:
Season the eggs with salt and scramble in a work & keep aside. Heat oil again in the same work.
add minced garlic, tom yum or tom kha pasta, soy sauce, oyster sauce and the diced chicken.
Keep stirring on a high flame till the chicken is cooked. Throw in rice, all the vegetables, basil leaves and season with salt & pepper.
Add the scrambled egg, stir well and serve your all in one kapow rice.
For more recipe, visit us at.
http://www.palateculinarystudio.com.
My New Mexican Rice Recipe


Ingredients:
tomato sauce, water, chili powder, cumin, garlic powder, salt, pepper, red onion, whole kernel corn

Directions:
Mix first 6 ingredients in a rice cooker. Stir occassionally to keep from sticking.
While rice is cooking, fry 4 slices of bacon, add chopped onion to bacon grease and cook until tender.
Add corn and chopped cilantro and remove from heat.
Add this mixture to the cooking rice.
Baked Hawaiian Sandwiches
Category: appetizers-and-snacks
By CBLEWETT

These sandwiches are quick, easy, and always a hit. They can be served at receptions, baby showers, Bible studies, or tailgate parties! I have made large quantities and they have always turned out. Sandwiches can be made up in advance and stored in refrigerator until ready to bake. Try them and enjoy!

Ingredients:
24  Hawaiian bread rolls (such as King's®), split
12  thin slices of honey-cured deli ham, halved
12 slices Swiss cheese, halved
12 thin slices  deli smoked turkey, halved
12 thin slices  provolone cheese, halved
½ cup butter
¼ cup white sugar
¼ cup dried onion flakes
2 tablespoons poppy seeds
1 tablespoon honey mustard

Directions:
Place a rack into lower half of oven and preheat oven to 400 degrees F (200 degrees C). Arrange bottom halves of Hawaiian rolls on a baking sheet. Place a half slice each of ham, Swiss cheese, smoked turkey, and provolone cheese onto each roll bottom. Place top halves onto each bottom to make sandwiches. Melt butter in a saucepan over low heat and stir in sugar, dried onion flakes, poppy seeds, and honey mustard until mixture is smoothly combined, creamy, and the sugar has dissolved, about 2 minutes; brush over the tops of each sandwich. Bake sandwiches on the preheated oven's lower rack until tops are golden brown and fillings are hot, about 15 minutes.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 24 small sandwiches

Calories: 425.8
Fat: 11.4 g
Saturated fat: 10.8 g
Carbohydrates: 46.6 g
Sugars: 3.3 g
Dietary fiber: 2.1 g
Protein: 23 g
Cholesterol: 77.6 mg
Sodium: 488.4 mg
Peppery Cheese Breadsticks


Ingredients:
all-purpose white flour, instant yeast, cheddar cheese, olive oil, parmesan cheese, salt, fresh coarse ground black pepper, water, toasted sesame seeds, parmesan cheese, cheddar cheese powder

Directions:
In a mixing bowl, combine all ingredients but sesame seeds ( or parmesan cheese].mix to shaggy dough.  Turn out on lightly floured surface.knead by hand 10 minutes.let dough rest 10 minutes.Knead an additional 10 minutes till dough is smooth and supple.  Roll on lightly oiled surface to 10x8" rectangle -- Brush with water or quick shine ( something King Arthur Flour sells] makes dough shiny -- ( a really good product]sprinkle with seeds or parmesan cheese. Cut in strips 1/3" wide  10" long, shaping each into a twist.  Place on lightly oiled or parchment lined sheets. Let rest, covered 30 minutes.or till slightly puffy.
Bake in preheated 375* oven for 18-22 minutes or golden brown.  Cool on wire rack.Yield 48 sticks, depending on how you cut them.
Cinnamon Swirl Loaf


Ingredients:
all-purpose flour, active dry yeast, milk, sugar, shortening, salt, eggs, sugar, ground cinnamon

Directions:
In large mixer bowl combine 3 1/2 cups of the flour and the yeast.
In saucepan heat milk, 1/2 cup sugar, shortening, and salt just till warm (115-120°], stirring constantly to melt shortening. Add to dry mixture in mixer bowl; add eggs. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.
By hand, stir in enough of the remaining flour to make a moderately soft dough. Turn out on lightly floured surface and knead till smooth and elastic (5 to 8 minutes]. Shape into a ball. Place in lightly greased bowl, turning once to grease surface.
Cover; let rise in warm place till double (about 1 hour]. Punch dough down; turn out on lightly floured surface. Divide in half. Cover, let rest 10 minutes. Roll each half into a 15 x 7-inch rectangle. Brush entire surface with water.
Combine the 1/2 cup sugar and the ground cinnamon. Spread each rectangle with half the sugar-cinnamon mixture. Roll dough up as for jelly-roll, beginning with narrow side. Seal long edge and ends. Place, sealed edge down, in 2 greased 9x5x3-inch loaf pans. Cover and let rise in warm place till almost double (35 to 45 minutes].
Bake at 375° till done, 35-45 minutes. (If crust browns too quickly, cover with foil last 15 minutes of baking.] Remove bread from pans and cool on wire racks.
Better for You - Soft Molasses Cookies


Ingredients:
butter, brown sugar, molasses, whole wheat flour, salt, baking soda, cinnamon, ginger, allspice, nutmeg, sugar, cinnamon

Directions:
Preheat oven to 350 degrees.
In small bowl combine flour, salt, baking soda, 1 teaspoon cinnamon, ginger, allspice and nutmeg, set aside.
In another small bowl combine 2 Tablespoons white sugar and 1 teaspoon cinnamon, set aside.
In large bowl, cream brown sugar and butter, stir in egg whites and molasses.
Fold in flour mixture, adding more flour if necessary to reach a scoopable consistency.
Drop onto cookie sheet using small cookie scoop, or by rolled & rounded tablespoons onto lightly greased cookie sheet or one that is lined with a Silpat.
Sprinkle lightly with reserved cinnamon sugar mixture.
Bake 8-10 minutes.