xiaoxl/recipe_data huggingface dataset:
Easy Iced Cappuccino - Sugar Free


Ingredients:
instant coffee granules, Splenda granular, warm water, milk

Directions:
In sealable jar, combine instant coffee, SPLENDA® Granulated Sweetener, and warm water.
Cover the jar and shake until it is foamy.
Pour into a glass full of ice. Fill the glass with milk.
Adjust to taste if necessary.
Quick and Easy Tuna Salad Sandwich for Kids of All Ages


Ingredients:
tuna, mayonnaise, lettuce, American cheese

Directions:
Empty tuna into bowl., Add mayonnaise and pickle relish., Mix well and taste. Add more mayo or pickle relish if necessary., Toast bread., Add lettuce, tuna chef and cheese.
Easy Yorkshire Pudding
Category: bread
By CookingFreak

Not the traditional Yorkshire pudding, but it sure is better! Its very important that the egg, milk, flour mixture be at room temperature.

Ingredients:
1 cup all-purpose flour
1 cup milk
2  eggs
1 tablespoon vegetable oil

Directions:
Mix flour, milk, and eggs together in a bowl; let sit for 2 hours. Preheat oven to 400 degrees F (200 degrees C). Divide the vegetable oil among 6 large muffin cups and place in oven for 5 minutes. Spoon flour mixture into the prepared muffin cups. Increase oven temperature to 425 degrees F (220 degrees C). Bake in the preheated oven until browned, about 10 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 2 hrs 25 mins
Yields: 6 servings

Calories: 140.1
Fat: 4.9 g
Saturated fat: 1.4 g
Carbohydrates: 17.9 g
Sugars: 2.1 g
Dietary fiber: 0.6 g
Protein: 5.6 g
Cholesterol: 65.3 mg
Sodium: 40.4 mg
Any Kind Casserole


Ingredients:
ham, peas, cooked rice, sour cream, water chestnut, cheese

Directions:
Mix all the Ingredients together in a bowl., If the casserole seems dry add 1/2 cup milk or stock., Place into a buttered casserole dish., Bake at 350 for 30 to 45 minutes.
Mexican Tamale Pie


Ingredients:
beef, onions, olive oil, green pepper, garlic, chili powder, oregano, red wine vinegar, 1% low-fat milk, corn kernel, yellow corn grits

Directions:
Saute the meat& onions over moderately-high heat until the meat is cooked& the onions are tender (about 5 minutes] Add half the green pepper& all the garlic.
Saute 3 minutes.
Add the chili powder,oregano.
2 tbsp water& the vinegar.
Lower the heat cover and simmer for 30 minutes.
Stir in the remaining pepper.
While the meat is simmering pour the milk& salt in a saucepan& heat over moderately low heat.
Slowly whisk in the corn grits, simmer stirring often for 3-4 minutes until it comes to a full boil.
Pour the beef mixture into a 9" pie plate.
Cover with the corn and then pour the grits evenly over top.
Bake in 350F oven for about 20 minutes or until the grits topping is firm and the meat mixture bubbles.
Cut into wedges and serve.
The grits will hold it's wedge shape but the meat mixture will be spooned out.
TURKEY GRAVY Without DRIPPINGS


Ingredients:
butter, red onions, fresh rosemary, low sodium chicken broth, marsala wine, heavy cream, black pepper

Directions:
In a medium pot over medium heat, melt butter. Add onion and cook until soft, about 3 minutes. Add rosemary and sauté for 1 minute. Add broth, stir and bring to a boil over medium-high heat.
Transfer a couple ladles to a measuring cup and add Bisto®; whisk until well mixed. Pour Bisto mixture to the pot and reduce heat to medium, Add Marsala wine, heavy cream and freshly ground black pepper; whisk well.
When gravy starts to simmer again, reduce heat to medium-low and gently cook for 8 to 10 minutes or until the sauce thickens, whisking occasionally. Taste and adjust if needed, and then transfer the gravy into a gravy boat. Serve immediately. Makes 2 cups.
Sweet N' Nutty Popcorn Crunch


Ingredients:
peanuts, peanut butter

Directions:
In a large bowl, combine popped popcorn (remove unpopped kernels], Rice Krispies, and peanuts.
In another bowl, melt almond bark and peanut butter in microwave on high for 1 1/2 minutes.
Stir and keep microwaving in 30 second intervals until melted.
Pour melted ingredients over popcorn mixture and fold, mixing well.
Pour onto a large piece of parchment, waxed paper, or foil sprayed with Pam.
Cool for 15 minutes and either form into balls, or leave flat to dry another 30 minutes, then break apart.
My Secret  Stuffed Chicken Recipe


Ingredients:
boneless skinless chicken breasts, feta cheese, roma tomatoes, garlic clove, basil leaves

Directions:
Mix cheese, tomato, garlic, and basil together.
Place chicken in baking dish and spread mixture evenly over all four breasts.
Sprinkle with fresh grated parmesan cheese.
bake at 425 till chicken is lightly browned and cooked through, aprox. 15-25 minutes.( The cook time totally depends on how large the chicken breasts are .  for larger ones you will have to increase by probably 15 min].
You might want to adjust the amount of garlic, we like a lot.
Peanut Butter Cookies With Milk Chocolate Chips


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

Directions:
Preheat oven to 350°.
Process Rice Krispies in a food processor until they are reduced to dust.
Measure out 1 cup of the pulverized Rice Krispies and combine it with the flour, baking soda, and salt.  Set aside.
In a separate bowl, cream together the butter, peanut butter, sugar, and brown sugar until well combined.
Stir in the eggs and vanilla.
Stir in the chocolate chips.
Stir in the dry ingredients until well blended.
Drop heaping tablespoonsful of dough on to ungreased cookie sheets.  I use a 1 1/2 tablespoon size cookie scoop but I don't level it off.
Press down on the cookies  to flatten them slightly.  If you don't do this step the balls of cookie dough will maintain their shape and won't bake right.
Bake cookies 12 to 14 minutes or until done.
If you want you can leave out the chocolate chips and make just plain peanut butter cookies.  In this case, take a fork and press down on the mounds of cookie dough before baking them to make the familiar crisscross pattern that's common to peanut butter cookies.  Baking time will be the same. Yield will be about 42 cookies.
Scrambled Eggs With Smoked Salmon


Ingredients:
butter, eggs, milk, white pepper, smoked salmon, green onion, sour cream, fresh coriander, parsley

Directions:
In 6 cup microwaveable bowl, microwave butter 20-40 seconds on high or until melted.
With wire whisk or fork, beat in eggs, milk, and pepper until well blended.
Microwave HIGH uncovered for 2-3 minutes or until some curds have formed, but mixture is still creamy  (stir twice].
Stir in salmon, green onion, sour cream and coriander or parsley.
Microwave HIGH 30-60 seconds or until eggs are heated through and still creamy, stirring once.
That Pasta Salad!


Ingredients:
pasta, celery, pineapple, ham, corn, mayonnaise, parsley, lemon juice, salt, pepper

Directions:
Cook pasta as per packed directions& cool., Chop celery, pineapple& ham., Add to pasta once cooled., Mix mayo, cream, lemon juice& parsley together., Add salt and pepper to taste., Mix everything together& serve., Enjoy.
Noreen's Chicken


Ingredients:
chicken breasts, bacon, butter, flour, milk, salt, parmesan cheese

Directions:
Place chicken breast halves in a baking dish, wrap 2 slices of bacon around each breast and bake at 400 degrees for approx 40 minutes or until juices run clear.
Drain off fat.
Sauce: In a sauce pan, melt 3 tblsp of butter, bring to boil and add 3 tblsp of flour, stir until blended, this will be the Roux.
Reduce heat and slowly add 2 cups of milk, 1 tsp salt and 1/2 cup Parmesan cheese.
Cook until thickened.
Pour over chicken breasts and broil until brown and bubbly.
It has had rave reviews at dinner parties!
7 Layer Salad


Ingredients:
lettuce, green pepper, celery, onion, Miracle Whip, sugar, cheese

Directions:
Layer all of the above vegetables in order, evenly., Cover with plastic wrap securely and refrigerate overnight.
My Moms 16 Bean Soup


Ingredients:
low sodium chicken broth, water, extra virgin olive oil, fresh parsley, fresh rosemary, garlic cloves, crushed red pepper flakes, garlic powder, thyme, bay leaf

Directions:
Wash the beans thouroughly and drain. Add the beans to a large stock pot. Add the garlic, rosemary, parsley and thyme. Add the stock and water, bay leaf, vegeta, garlic powder, salt and pepper. Stir all ingredients. Cover and bring to a boil. Add olive oil and stir well. Lower heat to medium. Keep covered and cook for approx 1 1/2-2 hours. Stir every 15 minutes or so. (You can cream the soup with an immersion blender or in your blender if you desire] Serve immediately with a peice of hearty bread.
Read more at: http://www.food.com/members/subm/editr2?oc=linkback.
Italian Green Beans With Tarragon


Ingredients:
olive oil, fresh tarragon, dried tarragon

Directions:
Trim ends from the green beans and cut in 1 1/2 inch lengths.
Steam or cook the beans in a saucepan of boiling salted water for 5 minutes or until al dente, drain.
Toss with oil, salt and pepper, and tarragon.
Rice Krispies Funny Faces


Ingredients:
butter, margarine, miniature marshmallows

Directions:
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. To turn the mixture a fun colour, stir in a few drops of food colouring, if desired.
Add Kellogg's Rice Krispies cereal. Stir until well coated.
Using 1/2 cup (125 mL] measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into a circular shape. Decorate with frosting and/or candies. Best if served the same day.
Microwave Directions:  In microwave–safe bowl heat butter and marshmallows on High for 3 minutes, stirring after 2 minutes. Stir until smooth. To tint a colour, stir in a few drops of food colouring, if desired. Follow steps 2 and 3 above. Microwave cooking times may vary.
Benedict Eggs in Pastry Toh


Ingredients:
lemon juice, Dijon mustard, butter, cayenne pepper, cooked ham, green onions, butter, eggs, milk, frozen puff pastry, cheddar cheese, water, tarragon leaf

Directions:
In a double boiler over simmering water or a small heavy saucepan, constantly whisk the egg yolks, lemon juice and mustard until mixture begins to thicken and reaches 160°. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in cayenne.
Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to use.
In a large skillet over medium heat, cook and stir ham and onions in butter until onions are tender. In a large bowl, whisk six eggs and milk. Add egg mixture to the pan; cook and stir until set. Remove from the heat; stir in 1/3 cup reserved hollandaise sauce. Set aside.
On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. x 9-1/2-in. rectangle; cut each in half widthwise. Place 1 cup egg mixture on half of each rectangle; sprinkle with cheese.
Beat water and remaining egg; brush over pastry edges. Bring an opposite corner of pastry over the egg mixture; pinch seams to seal. With a small sharp knife, cut several slits in the top.
Transfer to a greased baking sheet; brush with remaining egg mixture. Bake at 400° for 18-22 minutes or until golden brown. Serve with remaining hollandaise sauce. Sprinkle with tarragon if desired.
Vegetarian 15-Bean Soup
Category: soups-stews-and-chili
By tamara

A hearty, vegetarian soup perfect for warming the belly on a rainy day. My first foray into making a completely vegetarian soup, and I can say I didn't miss the meat component at all! Goes great with a crusty bread. Good for a large gathering of people or for plenty of leftovers! My original recipe yields a large pot of soup, so I always share with my parents and still have plenty left over for lunch or dinner the next day. Please note it is important to add salt with or before the beans so that the beans can absorb some of the salt, otherwise they can taste a little bland. The soup gets better with a little time and tastes awesome the next day.

Ingredients:
1 (20 ounce) package 15-bean soup mix (seasoning packet not used)
2 tablespoons olive oil, or more as needed
1 large onion, diced
12  carrots, peeled and chopped, or more to taste
15  crimini mushrooms, sliced, or more to taste
7 stalks celery, chopped, or more to taste
6 leaves dinosaur kale, chopped
4 leaves red Swiss chard, chopped
3 large cloves garlic, minced
12 cups vegetable broth
2  bay leaves
1 teaspoon dried rosemary
1 teaspoon dried basil
salt and ground black pepper to taste

Directions:
Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse. Heat olive oil in a stockpot over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes. Pour broth over vegetable mixture and bring to a boil; reduce heat and add bay leaves, rosemary, basil, salt, and pepper. Add beans and simmer soup until beans are softened, 1 1/2 to 2 hours.

Prep time: 15 mins
Cook time: 1 hr 50 mins
Total time: 10 hrs 5 mins
Yields: 20 servings

Calories: 159
Fat: 2.3 g
Saturated fat: 0.2 g
Carbohydrates: 25.9 g
Sugars: 5.3 g
Dietary fiber: 9.9 g
Protein: 8.6 g
Sodium: 401.3 mg
Pork Stroganoff


Ingredients:
butter, leek, button mushrooms, red bell pepper, tomatoes, vegemite, tomato paste, sour cream, parsley, butter, vegemite, fettuccine, spring onions

Directions:
FOR THE PORK: Heat a little butter in a skillet and cook leek until tender.
Add pork in small amounts and stir constantly for 1-2 minutes until just browned.
Add mushrooms, red pepper and tomato and cook a further 2 minutes.
Stir in combined Vegemite, tomato paste, sour cream and parsley.  Heat gently, but don’t boil.
FOR THE FETTUCCINE: Melt the butter in a frying pan.
Stir in Vegemite.  Add pasta and spring onions and toss well.  Serve under or beside the cooked pork.
Tex-Mex Dip


Ingredients:
lemon juice, salt, avocados, pepper, sour cream, mayonnaise, green onion, tomatoes, sharp cheddar cheese, tortilla chips

Directions:
Peel, pit and mash avocadoes in medium bowl., Add lemon juice, salt and pepper., In separate bowl, combine sour cream, mayonnaise, and taco seasoning., To assemble, spread bean dip on a large, shallow platter., Top with avocado mixture., Put on sour cream and taco mixture., Sprinkle wit chopped onions, tomatoes, and olives., Cover with shredded cheese.
Gnocchi Casserole


Ingredients:
bulk pork sausage, mozzarella cheese

Directions:
Preheat oven to 350.
In a large skillet, crumble and brown sausage until cooked through.
Drain.
Meanwhile, cook gnocchi according to package directions.
In a large, oven-proof casserole dish, combine sausage, gnocchi, pasta sauce, half the cheese and half the Italian seasoning.
Bake casserole approx. 25 minutes, or until heated through.
Top with remaining cheese and sprinkle with remaining Italian seasoning and bake another 10 minutes or until the cheese is melted.
Lamoun Makbouss - Pickled Lemons


Ingredients:
lemon, salt, olive oil

Directions:
Thinly slice lemons, and place in a colander or on a cutting board set at an angle, with paper towels underneath to catch the liquid. Generously over with salt, and allow to sit until tender and slightly translucent.
Arrange lemon slices in a glass jar in layers. I like to line the walls of the jar with vertical lemon slices, too, just to make it pretty, especially if giving as a gift.
Pour oil in jar to cover lemons, and place lid on tightly.
These can be used in as little as two days, but will drastically improve for up to three weeks. I don't really know how long they keep, because I've never had them go bad before they get used.
Pickled lemons can be used in stews, in the cavity of roasted chickens, or chopped fine and stirred into yogurt as a lovely dip for vegetables and pita bread.
Instant Pot® Shrimp and Broccoli
Category: main-dish
By Soup Loving Nicole

Shrimp and broccoli stir-fry doesn't get any faster or easier than this. Zero minutes is not a typo. The pot will take 10 minutes to come to pressure and that is all the cook time the shrimp needs. Serve over rice if desired.

Ingredients:
¼ cup reduced-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
1 teaspoon brown sugar
1 teaspoon Sriracha sauce
1 teaspoon minced garlic
1 pound raw peeled and deveined shrimp
2 tablespoons cornstarch
2 tablespoons cold water
2 cups fresh broccoli florets
2  green onions, chopped  (Optional)
1 tablespoon toasted sesame seeds  (Optional)

Directions:
Whisk soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, Sriracha sauce, and garlic in a small bowl until smooth. Pour sauce into a multi-functional pressure cooker (such as Instant Pot®). Stir in shrimp. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build. Meanwhile, whisk cornstarch and cold water together until smooth. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in cornstarch slurry and broccoli. Select Saute function and cook until sauce thickens and broccoli is crisp-tender, about 2 minutes. Garnish shrimp and broccoli with green onions and sesame seeds.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 172.7
Fat: 4.6 g
Saturated fat: 0.6 g
Carbohydrates: 10.8 g
Sugars: 2.4 g
Dietary fiber: 1.6 g
Protein: 21.2 g
Cholesterol: 172.6 mg
Sodium: 858.2 mg
Apple Feta Salad


Ingredients:
olive oil, vinegar, onions, Dijon mustard, garlic clove, sugar, oregano, salt, black pepper, dried parsley, butter, granulated sugar, black pepper, pecans, green leaf lettuce, red leaf lettuce, fuji apple, granny smith apple

Directions:
"Mix dressing ingredients first so that flavors can blend. In a small skillet melt butter over medium heat. Add pecans, sprinkle with sugar and pepper. Stir until well coated, spread onto a baking sheet. Bake for 5-7 minutes. Cool on a wire rack. In a large bowl combine the remaining ingredients. Drizzle dressing over salad, add pecans and toss salad right before serving."
Italian-Style Stuffed Peppers
Category: trusted-brands-recipes-and-tips
By Classico

Stuffed peppers take on an Italian feel with the help of Classico® Fresh Tomato & Basil Sauce, Italian sausage, Parmesan cheese, and Italian seasonings.  It's comfort food kicked up a notch--and gluten free!

Ingredients:
4 large green bell peppers, cut in half lengthwise, seeds removed
1 pound ground beef sirloin
4 ounces ground Italian sausage
1 cup cooked brown rice
1 teaspoon dried Italian seasoning
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 clove garlic, minced
¼ cup freshly grated Parmesan cheese
1  large egg, lightly beaten
1 (24 ounce) jar Classico® Tomato and Basil Pasta Sauce, divided
2 cups shredded part-skim mozzarella cheese
Fresh chopped parsley

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray. Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and 1/2 cup Classico® Tomato & Basil sauce in a large bowl. Mix until combined. Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. Spoon the remaining Classico® Tomato & Basil sauce onto the tops of the meat and peppers.  Cover tightly with foil. Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours. Remove from oven. Remove foil and top each pepper with shredded cheese. Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 8 stuffed pepper halves

Calories: 638
Fat: 32.7 g
Saturated fat: 14.4 g
Carbohydrates: 37.3 g
Sugars: 13.1 g
Dietary fiber: 6.6 g
Protein: 48.2 g
Cholesterol: 171.5 mg
Sodium: 1411.3 mg
Roasted Pumpkin Seeds
Category: appetizers-and-snacks
By Rosemary

Here is an easy recipe for roasting fresh pumpkin seeds.

Ingredients:
1 ½ cups raw whole pumpkin seeds
2 teaspoons butter, melted
1 pinch salt

Directions:
Preheat oven to 300 degrees F (150 degrees C). Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Yields: 1 1/2 cups

Calories: 83.3
Fat: 4.5 g
Saturated fat: 1.4 g
Carbohydrates: 8.6 g
Dietary fiber: 0.6 g
Protein: 3 g
Cholesterol: 3.6 mg
Sodium: 12.5 mg
Onion Dip


Ingredients:
"sour cream"

Directions:
Combine 4 heaping teaspoons of sour cream and 4 level teaspoons of onion soup mix in a cereal bowl and mix with spoon.
Ready to use as a chip dip, vegetable dip, etc.
Warm Potato Salad


Ingredients:
fingerling potatoes, salt, eggs, canned anchovy fillets, stone ground dijon mustard, garlic clove, white wine vinegar, canola oil, water, green beans

Directions:
Cook's Note:
You can use the same pot of water for boiling the eggs and blanching the beans. Just watch the time.
Put the fingerling potatoes in a saucepot with enough water to cover. Bring to a boil, and add salt, and simmer, until just fork-tender.
While the potatoes are cooking, make the dressing in a serving bowl, or if you have a mortar and pestle, use that. Begin with mashing the anchovy fillets into the mustard and garlic. Add the vinegar, and slowly whisk in the oil. If too thick, add a little water. Season with salt and pepper.
Blanch the beans in salted boiling water, drain and plunge or chill down in a cold water bath. Drain the beans on a towel. Peel the eggs and cut in half. Drain the potatoes, and while still warm, drop them into the serving bowl with the dressing.
Add the beans and eggs. Gently fold all together, and serve warm in shallow white plate or bowls. This salad is also good served at room temperature.
Rich & Creamy Alfredo


Ingredients:
heavy cream, butter, garlic, dry white wine, salt, parmesan cheese, fettuccine

Directions:
Noodles (Fasta Pasta Bowl]: Use lid to measure out 4 servings of dry noodles. Break noodles in half and place into Fasta Pasta bowl. Add cold water to the #4 line. Microwave with the lid off for 14 minutes. After it's done cooking, place lid onto to the bowl and drain off the pasta water. Rinse with cold water for 10 seconds and drain again prior to serving. You can leave a little water with the noodles and stir occasionally to prevent noodles from sticking.
In a skillet, melt butter on low heat.
Add the garlic and cook for 1-2 minutes.
Increase heat to medium.  Add the wine (if using], salt and heavy cream.  Stir well.
Let cook for 5-6 minutes, to let the alcohol cook out of the sauce.
Turn heat to low.  Add about 1/4 cup of cheese and stir to melt.  Repeat 3 more times using 1/4 cup of cheese.
Serve once all the cheese has melted and the sauce is nice a creamy.
Once the sauce is done, you can stir in your favorite meats or vegetables.
Ruby Tuesday's New Orleans Seafood - Copycat


Ingredients:
alfredo sauce, shrimp, olive oil, butter, garlic cloves

Directions:
Preheat oven to 425*.
Wash and dry tilapia fillets, spread with olive oil and creole seasoning, to your taste; Place in well oiled baking pan, bake for 8-10 minutes, until just white.
While fish is baking, warm alfredo in a small saucepan.
In a fry pan, melt 3 tbs butter, add minced garlic and cleaned, prepared shrimp, saute for about 5 minutes.
When fish is ready, remove pan from oven; (OPTIONAL] You can put under the broiler for about a minute.
Carefully remove fillets to plates, top with cooked shrimp and 1/4 cup of alfredo sauce; (OPTIONAL] Sprinkle with grated, parmesan cheese and a dusting more of creole seasoning.