xiaoxl/recipe_data huggingface dataset:
Spinach Basil Pasta Salad
Category: salad
By _jennifer

This is a delicious salad! Use this as an alternative to the traditional pasta or potato salads at your BBQ!

Ingredients:
1 (16 ounce) package bow tie pasta
1 (6 ounce) package spinach leaves
2 cups fresh basil leaves
½ cup extra virgin olive oil
3 cloves garlic, minced
4 ounces prosciutto, diced
salt and ground black pepper to taste
¾ cup freshly grated Parmesan cheese
½ cup toasted pine nuts

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Rinse with cold water to cool. Drain well in a colander set in the sink. Toss the spinach and basil together in a large bowl. Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more. Remove from heat. Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and retoss. Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.

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

Calories: 372.4
Fat: 20.7 g
Saturated fat: 4.7 g
Carbohydrates: 36.4 g
Sugars: 2.1 g
Dietary fiber: 6.6 g
Protein: 13.6 g
Cholesterol: 15.3 mg
Sodium: 344.5 mg
A Great Appetiser - Mushroom Salt And Pepper!


Ingredients:
cornflour, water, salt, garlic, ginger, green chili, onions, vinegar, soya sauce, spring onion, fresh coriander leaves

Directions:
Heat oil in a wok.
In the meantime, wash and drain the canned mushrooms.
Remove the stem of each mushroom.
Put into a large bowl.
Add cornflour, maida, salt and a little water.
Mix well.
Put each mushroom, one at a time, into the hot oil and fry until light brown.
Remove onto a clean paper napkin so as to drain out the excess oil.
Prepare red chilli paste by heating a little garlic in a pan and then adding it to a little (depends on your taste] red chilli powder.
Mix well and then add a little water to prepare the red chilli paste.
Now, take 1 tsp.
of this same hot oil in a pan.
Add garlic and ginger.
Stir-fry till the raw smell of the same is gone.
Add green chillies, onion, the prepared red chilli paste, vinegar, soya sauce and the green portion of spring onion.
Mix well.
Add the fried mushrooms.
Toss the mushrooms in the mixture until well mixed.
Transfer into a serving bowl.
Garnish with corriander leaves.
Serve immediately.
Pat's Au Gratin Potatoes


Ingredients:
butter, all-purpose flour, salt, milk, cheddar cheese, potatoes

Directions:
Melt butter.
Add flour and salt; stir until well blended.
Add milk gradually, stirring constantly.
When thickened, add grated cheese.
Remove from heat.
Place potatoes in greased baking dish.
Cover with sauce.
Bake at 400° for 30-40 minutes.
Serves 4.
My brother used to call these "rotten potatoes", but they are really good.
Broccoli Gratin
Category: side-dish
By BethanyC

Made this last night for the first time... I think even people who hate broccoli will love this! So simple, I recommend trying any kind of veggie or cheese combo.

Ingredients:
1 large head broccoli, cut into florets
6 tablespoons butter, divided
½ cup all-purpose flour
1 ½ cups milk
1 ½ cups shredded Cheddar cheese
½ teaspoon salt, or to taste
½ teaspoon ground black pepper
1 pinch garlic powder
1 pinch onion powder
2 slices stale bread

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes. Melt 5 tablespoons butter in a saucepan over medium-low heat. Add flour, stirring constantly to prevent browning. Slowly pour in milk, stirring constantly. Remove from heat; stir in Cheddar cheese, salt, pepper, garlic powder, and onion powder. Drain broccoli and place in a casserole dish. Pour cheese sauce on top. Bake in the preheated oven for about 15 minutes. Meanwhile, crush bread into crumbs. Saute in a skillet with the remaining 1 tablespoon butter until golden, 2 to 3 minutes. Spread bread crumbs over the broccoli and continue baking until golden brown, about 5 minutes more.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 1 casserole

Calories: 245.1
Fat: 17 g
Saturated fat: 10.6 g
Carbohydrates: 14.6 g
Sugars: 3.3 g
Dietary fiber: 1.5 g
Protein: 9.4 g
Cholesterol: 48.8 mg
Sodium: 413.8 mg
Sesame-Coated Pork Medallions With Thai-Style Citrus Glaze


Ingredients:
canola oil, cornstarch, soy sauce, lemon juice, fresh ginger, sesame seeds, grapefruit juice, fresh lime juice, fresh lemon juice, fresh ginger, light corn syrup, chili sauce, fish sauce, iceberg lettuce, fresh cilantro stem

Directions:
In a bowl, combine all the coating ingredients except the sesame seeds. Add the pork, toss well so that all pieces are well coated, and marinate at room temperature for 30 minutes.
Meanwhile, prepare the citrus glaze. Mix the citrus juices with the ginger in a non-reactive saucepan. Bring to a boil and boil vigorously for ten minutes. Add the corn syrup, chili sauce, and fish sauce, stir, and continue to boil until the sauce reduces to a very light syrup (the sauce should NOT be thick enough to coat the back of a spoon]. Taste the sauce--it should have a tangy citrus flavor. Adjust the flavor as necessary with additional sugar or lemon juice, and season to taste with salt and pepper.
Place the sesame seeds on a plate and press the medallions into the seeds so that they're well coated on both sides. Set aside to dry slightly.
In a large non-stick skillet , heat the oil over medium-high heat. Put in the pork and cook until toasty brown on one side, about 2 minutes. Turn and cook for two minutes more. Add the citrus sauce and cook for 1 minute more, turning the pork medallions to coat well.
Divide the lettuce among four plates and top each with 3 or 4 pieces of pork.  Spoon some more sauce over the tops and garnish with the cilantro sprigs.  Serve with steamed rice and a stir-fried vegetable of your choice.
Light Pasta and Cheese Sauce


Ingredients:
skim milk, flour, chicken bouillon cubes, parmesan cheese, pasta

Directions:
Cook pasta as directed; drain well.
Mix milk, flour and chicken broth in electric mixer.
Cook in a pan, stirring constantly, until the mixture thickens.  Then add in the cheese; stir constantly until cheese melts.
Add the sauce to pasta and serve immediately.
Greens (Fried) Rice


Ingredients:
cooked rice, fresh spinach, green onion, carrot, garlic cloves, soy sauce

Directions:
In a medium-hot wok, add oil, garlic and carrots.
Saute for 1-2 minutes or until carrots are semi-soft.
Add soy sauce and rice to wok.
As you fry the rice, add first the peas, then spinach and then the green onion at 1-2 minute intervals.
Serve Immediately.
Miso-Braised Beef with King Mushrooms
Category: everyday-cooking
By Chef John

As much as I love a traditional beef stew, or braised beef short ribs, I like to shake things up sometimes by applying the same techniques to a few non-traditional ingredients. This melt-in-your-mouth braised beef dish is cold weather comfort food at its finest. Miso adds an extra savory element, balanced with a touch of maple syrup, which further enhances the autumnal feel. Serve over mashed potatoes, rice, or noodles.

Ingredients:
1 (2 1/2 pound) boneless beef chuck roast, cut into 2-inch thick strips
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 tablespoons peanut oil
1 tablespoon butter
3  king trumpet mushrooms, halved lengthwise
1  yellow onion, diced
¼ cup sake
3 tablespoons yellow miso
2 tablespoons maple syrup
2 tablespoons ketchup
½ cup chicken broth
1 tablespoon rice wine vinegar
¼ cup thinly sliced red chile pepper
¼ cup thinly sliced green onions

Directions:
Season beef with kosher salt, black pepper, and cayenne. Heat peanut oil in a pan over high heat. Brown beef strips on all sides, about 3 minutes per side. Turn off heat and transfer beef to a plate. Let pan cool slightly, 1 to 2 minutes; melt butter in residual heat. Turn heat to medium and add mushrooms, cut-side down. Cook until mushrooms are lightly brown, 3 to 4 minutes. Flip; continue to cook until golden, 2 to 3 minutes more. Add onion and season with salt; cook until slightly golden, 3 to 4 minutes. Stir in sake and deglaze the pan, scraping up browned bits using a wooden spoon. Stir in miso, maple syrup, ketchup, and chicken broth; bring to a simmer, about 5 minutes. Add browned beef, mushrooms, and their juices. Cover and let simmer over low to medium-low heat until meat is fork-tender, 2 to 3 hours, turning beef halfway through cooking time. Stir in vinegar, chiles, and green onions. Cover and cook for 5 minutes more. Taste and adjust seasonings.

Prep time: 20 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 50 mins
Yields: 4 servings

Calories: 607.9
Fat: 42.4 g
Saturated fat: 15.7 g
Carbohydrates: 15.7 g
Sugars: 10.4 g
Dietary fiber: 0.9 g
Protein: 35.7 g
Cholesterol: 137.6 mg
Sodium: 988.2 mg
Reeses Cup Cookies


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

Directions:
Preheat oven to 350 degrees F.  Place parchment paper on the cookie sheets you plan on using.
Combine chocolate chips and chocolate squares in a microwave-safe bowl.  Microwave until melted (you will need to stop the microwave and stir the chips every two minutes to prevent the chocolate from burning].  Cool slightly.
Combine sugar and 1/2 cup shortening in a large bowl.  Beat at medium speed until blended and crumbly.  Beat in the eggs, one at a time, then add salt and vanilla.  Reduce the speed of the mixer.  Add chocolate slowly.  Mix well.  Stir in the flour and baking soda with a spoon until well blended.  Shape dough into 1 1/4 inch balls and place a couple of inches apart on an ungreased parchment covered baking sheet.
Bake at 350 degrees F for 8-10 minutes or until set.  Don't overbake!  Press the peanut butter cup into the center of each cookie immediately after removing from oven.  Cool for a few minutes on the baking sheet and then transfer the cookies to another surface.
Place the peanut butter chips in a microwave-safe dish.  Microwave until smooth (you will need to stir after every minute needed in the microwave to prevent burning].  Scrape the melted peanut butter chips into a frosting piping bag with a round, small tip.  Squeeze the frosting in a drizzled zig-zag pattern.  Enjoy!
Kris Kringle Cookies


Ingredients:
butter, granulated sugar, brown sugar, eggs, vanilla, flour, baking soda, salt, pecans, dried cranberries

Directions:
Preheat oven to 375 degrees F. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, pecans and cranberries.
Drop dough by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased baking sheets.
Bake 9 to 11 minute or until lightly browned. Cool 3 min.; remove to wire racks. Cool completely. Store in tightly covered container at room temperature.
Etruscan Peasant Soup


Ingredients:
olive oil, italian sweet sausage, onion, garlic cloves, fresh spinach, fat free chicken broth, diced tomatoes with basil oregano and garlic, cannellini beans, crushed red pepper flakes, parmesan cheese

Directions:
Heat olive oil in heavy 4 quart sauce pan., Cut sausage into 1/2 inch pieces., Brown sausage in pan until no longer pink., Add onion and garlic and stir until softened., Add spinach, chicken broth, diced tomatoes, beans and red pepper., Heat to a boil and simmer for 15-20 minutes., Ladle into bowls and sprinkle with parmesan cheese.
Zucchini Cakes With Diavolo Sauce


Ingredients:
prosciutto, olive oil, onion, bell pepper, tomato paste, garlic cloves, tomatoes, red pepper flakes, fresh basil, coarse salt, pepper, zucchini, onion, Seasoned Breadcrumb Mix, egg, baking powder, extra virgin olive oil, coarse salt, pepper, fresh parmesan cheese

Directions:
In a medium size saucepan, saute the prosciutto in the olive oil until crisp, add in the onion and bell pepper, cook stirring frequently until crisp tender.
Stir in the garlic and tomato paste, cook an additional 2 to 3 minutes, add in the tomato juice from the canned tomatoes and stir mixture scraping up browned bits from bottom of pan.
Add the tomatoes, vinegar and red pepper flakes cook until most of the liquid has evaporated add in the fresh basil and season with salt and pepper to taste.  Keep warm while preparing the zucchini cakes.
Using the large side of the box grater, grate the zucchini and onion.  Place in the center of a clean kitchen towel, bring up sides and gently squeeze out the moisture.
Place in a medium bowl, add the remaining ingredients and combine well with a spatula.
Heat oil in a non-stick skillet over medium heat and when hot drop the mixture into the hot pan forming into 4 equal cakes.  Cook the bottom until crisp, turn and gently press down on top.  Continue to cook until the other side is crisp and browned.
Divide the sauce among 2 plates, top with 2 cakes per each and using a vegetable peeler garnish all with strips of fresh Parmesan cheese.
Country Butter (Soft Spread)


Ingredients:
margarine, buttermilk

Directions:
Whip ingredients together in a food processor or mixer (the consistency will be rather soft, but useable].
For best consistency refrigerate overnight.
Store in a tightly covered container in the refrigerator.
Keeps well for 1 month.
Old Fashioned Vanilla Ice Pops (a.k.a. Pop Pops)
Category: desserts
By SHORECOOK

This is a refreshing treat for a hot summer day that our family really enjoys.  Diet soda can be used to cut calories.  We often refer to them as Pop Pops.

Ingredients:
1 (20 ounce) bottle vanilla cream soda
2 cups water
½ cup white sugar
¼ teaspoon vanilla extract

Directions:
Pour cream soda into a bowl and whisk until no longer bubbly; set aside. Heat water and sugar in a saucepan over medium high heat, stirring until the sugar is dissolved, about 5 minutes. Stir sugar mixture and vanilla extract into the cream soda. Pour mixture into small plastic cups or ice pop molds, then insert wooden ice pop sticks. Freeze until firm.

Prep time: 10 mins
Cook time: 5 mins
Total time: 5 hrs 15 mins
Yields: 12 servings

Calories: 58.8
Carbohydrates: 15.2 g
Sugars: 15.2 g
Sodium: 7.4 mg
Crunchy Veggie Tortilla Wraps


Ingredients:
fat free cream cheese, 8-inch fat-free flour tortillas, raw spinach leaves, alfalfa sprout, red cabbage, chopped tomato, feta cheese, red onions

Directions:
Spread 1 tbs cream cheese over each tortilla; top each with a piece of spinach.
Divide sprouts and remaining ingredients evenly among tortillas; roll up.
Cut each wrap in half diagonally.
Serve and enjoy!
Quick Lemon Dijon Chicken
Category: meat-and-poultry
By PEACEKIKS

Spicy, tangy, flavorful chicken that can be prepared in a snap! Ingredients can be adjusted to taste.

Ingredients:
2  skinless, boneless chicken breast halves - cut into 2 inch pieces
¼  lime, juiced
½  lemon, juiced
4 tablespoons Dijon mustard
freshly ground black pepper
Creole-style seasoning to taste

Directions:
Place chicken in a skillet over medium heat. Pour in lime and lemon juices, and stir in Dijon, black pepper, and Creole-seasoning. Cook, turning chicken occasionally, until the chicken pieces are done, about 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 301.1
Fat: 3.1 g
Saturated fat: 0.8 g
Carbohydrates: 10.5 g
Sugars: 0.1 g
Dietary fiber: 1.7 g
Protein: 55 g
Cholesterol: 136.9 mg
Sodium: 983.6 mg
Special Fried Rice
Category: world-cuisine
By Gigachip

Twist on the typical fried rice found at a typical Chinese restaurant. Any meat can be used, but goes best with shrimp, bacon, spam, ham, Chinese sausage, or pork. If each step is carefully followed, and the pan is always HOT when cooking, then this fried rice is sure to be a hit!

Ingredients:
2 teaspoons canola oil, or more as needed
2  eggs
½ teaspoon water
2 teaspoons sesame oil, divided
½  onion, diced
1 clove garlic, minced
¼ cup frozen peas and carrots, thawed and patted dry with paper towel
2 cups cold cooked jasmine rice
2 teaspoons light soy sauce
1 teaspoon fish sauce
1 tablespoon sriracha sauce, or to taste  (Optional)
½ teaspoon white sugar
½ teaspoon salt, or to taste
½ teaspoon ground white pepper, or to taste
½ teaspoon monosodium glutamate (MSG)  (Optional)
¼ cup chopped green onion, or to taste, divided
¼ cup chopped fresh cilantro, or to taste  (Optional)
1  cucumber  (Optional)

Directions:
Heat 2 teaspoons canola oil in a large wok or skillet over high heat until smoking. Beat eggs and water together in a bowl until smooth. Pour beaten egg mixture into the skillet, let it cook in the oil briefly to begin to firm, and then scramble lightly with a wooden spoon until the eggs are cooked and shiny, 2 to 3 minutes. Remove cooked eggs to a plate. Pour 1 teaspoon sesame oil into the hot pan. Add enough canola oil to cover the cooking surface of the pan and heat to smoking. Saute onion and garlic in oil until fragrant, 1 to 2 minutes; add peas and carrots and cook until hot, 1 to 2 minutes more. Return cooked eggs to the pan. Gradually add rice to the skillet, breaking and tossing chunks to break into individual grains and mixing with vegetables; cook and stir until the rice starts to turn a slight brown color and is completely hot, 2 to 3 minutes. Stir soy sauce, fish sauce, sriracha sauce, sugar, salt, 1/2 teaspoon white pepper, and monosodium glutamate into the rice mixture; continue to cook and stir until the grains of rice are no longer sticking together, 2 to 3 minutes more. Remove pan from heat and sprinkle green onion and cilantro over the fried rice; toss to mix. Peel outside skin of cucumber with vegetable shredder to create a ragged design on the outside. Slice cucumber diagonally and arrange in a circle around the serving platter. Serve rice in middle of platter, topping with additional green onion and a dash of white pepper.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 906.1
Fat: 14.8 g
Saturated fat: 2.7 g
Carbohydrates: 168.2 g
Sugars: 4.4 g
Dietary fiber: 5.4 g
Protein: 21.9 g
Cholesterol: 186 mg
Sodium: 1598 mg
Crunchy Smokey Pork Chops


Ingredients:
flour, Dijon mustard, dry white wine, fresh garlic cloves, liquid smoke flavoring, panko breadcrumbs, onion powder, parsley flakes, kosher salt, black pepper

Directions:
"Place flour into a plastic freezer bag.  In a shallow dish, mix together the next 4 ingredients.  In a sepreate freezer bag, mix together the last 5 ingredients.  Preheat oven to 400*.  Line 2 large baking pans with parchment paper.  Coat each pork chop with flour, then with mustard mixture and then with breadcrumb mixture.  Place on the baking sheets and bake on center rack for 40-45 mintues or til well browned."
Sugar Plums


Ingredients:
graham cracker crumbs, coconut, sweetened condensed milk

Directions:
Mix graham crumbs, coconut, large package of jello (dry mix] and milk together really well.
Shape into 1 inch balls.
Roll in remaining package of jello (dry mix].
Reshape if necessary (You can shape them like strawberries if you want].
Chill.
Keep them in the fridge or freezer-they taste better cold.
Rosemary Roasted Turkey
Category: meat-and-poultry
By Star Pooley

This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving.

Ingredients:
¾ cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

Prep time: 25 mins
Cook time: 4 hrs
Total time: 4 hrs 45 mins
Yields: 1 (12 pound) turkey

Calories: 596.5
Fat: 33.7 g
Saturated fat: 8.3 g
Carbohydrates: 0.8 g
Dietary fiber: 0.2 g
Protein: 68.1 g
Cholesterol: 198.3 mg
Sodium: 165.1 mg
Apple Bavarian Torte
Category: desserts
By TERRI DALLEN

This  torte is made in a springform pan. Cream cheese, almonds, and apples deck this to the nines! Enjoy this dessert with your loved ones during the holidays.

Ingredients:
½ cup butter
⅓ cup white sugar
¼ teaspoon vanilla extract
1 cup all-purpose flour
1 (8 ounce) package cream cheese
¼ cup white sugar
1  egg
½ teaspoon vanilla extract
6  apples - peeled, cored, and thinly sliced
⅓ cup white sugar
½ teaspoon ground cinnamon
¼ cup sliced almonds

Directions:
Preheat oven to 450 degrees F(230 degrees C). Cream together butter, 1/3 cup sugar, vanilla, and flour. Press crust mixture into the flat bottom of a 9-inch springform pan. Set aside. In a medium bowl, blend cream cheese and 1/4 cup sugar. Beat in egg and vanilla. Pour cheese mixture over crust. Combine 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the sliced apples with the sugar mixture and spread over the cheese filling. Bake for 10 minutes. Reduce heat to 400 degrees F (200 degrees C) and continue baking for 25 minutes. Sprinkle almonds over top of torte. Continue baking until almonds are lightly browned and apples are tender. Cool before removing from pan.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 12 servings

Calories: 284.7
Fat: 15.8 g
Saturated fat: 9.2 g
Carbohydrates: 33.8 g
Sugars: 22.6 g
Dietary fiber: 2.2 g
Protein: 3.7 g
Cholesterol: 56.4 mg
Sodium: 116.5 mg
BBQ Turkey Meatloaf


Ingredients:
ground turkey, eggs, black pepper, Worcestershire sauce, barbecue sauce, parmesan cheese, water, barbecue sauce

Directions:
Preheat oven 350.
Mix all ingedients together until well blended.
Place mixture into a loaf pan lined with foil and sprayed with nonstick cooking spray.
Spread a layer of BBQ sauce ontop of loaf.
Bake at 350 for 45 mins or until done.
Bisquick Chocolate Chip Cookies


Ingredients:
butter, margarine, brown sugar, sugar, vanilla, egg, Bisquick baking mix

Directions:
Heat oven to 375°F.
In large bowl, mix butter, both sugars, vanilla and egg.
Stir in Bisquick mix, chocolate chips and nuts.
Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart; flatten slightly.
Bake 8-10 minutes or until golden brown. Remove from cookie sheet to cooling rack.