xiaoxl/recipe_data huggingface dataset:
Shrimp-Mushroom Mornay


Ingredients:
butter, onion, garlic, dried thyme, medium shrimp, flour, chicken broth, white wine, seasoning salt, black pepper, parmesan cheese

Directions:
Melt butter in a medium saucepan; add in onions, garlic and dried thyme and saute for about 3 minutes or until softened.
Add in sliced mushrooms and cook until until they release their moisture.
Add in shrimp and cook until the shrimp is no longer pink; remove only the shrimp to a bowl (leave the onion/mushroom mixture in the saucepan].
Reduce heat to medium-low and add in flour; whisk for 1 minute (you might need to add in a couple tablespoons more butter].
Slowly add in broth, wine (if using] and whipping cream; cook over medium-low heat stirring or whisking constantly until bubbly and thickened (about 5 minutes].
Season with seasoned salt or white salt, black pepper and hot sauce or cayenne (if using] to taste.
Add the shrimp back into the sauce and then mix in the Parmesan cheese; simmer for 5 minutes over low heat.
Serve over cooked pasta.
Penne With Asparagus and Mushrooms


Ingredients:
penne pasta, bacon, onion, mushrooms, asparagus, evaporated milk, heavy cream, parmesan cheese, cracked black pepper

Directions:
In a large pot, prepare pasta according to package directions until al dente.
Meanwhile, in a large skillet over medium high heat, brown the bacon for 2 minutes.  Add the onions and saute about 5 minutes until the onions are soft.
Add the mushrooms and saute until tender and the liquid evaporates, about 5 minutes more.
Stir in asparagus, chicken broth, and evaporated milk or cream and bring up to a simmer.  Add pasta and stir.  Cover and simmer for 3-5 minutes, until the asparagus is crisp-tender, but NOT mushy.  Serve immediately sprinkled with parmesan cheese and pepper.
Mustard Potato Salad


Ingredients:
potatoes, green onions, dill pickles, mayonnaise, mustard

Directions:
Boil potatoes for 20 minutes.
In the meantime mix the rest of the ingredients together in a bowl.
Peel potatoes and chop into bite size pieces.
Add chopped potatoes to mixture in bowl and carefully combine until everything is mixed up.
Either chill in fridge or serve at once.
5 Chip Cookies


Ingredients:
margarine, peanut butter, white sugar, brown sugar, eggs, vanilla, flour, oatmeal, baking soda, salt

Directions:
In large bowl, cream first 4 ingredients., Add eggs and vanilla., In separate bowl, combine dry mixture, except chips., Add dry mixture to creamed mixture, blend., Add chips to dough., Drop by spoonfuls onto greased cookie sheet about 2-inches apart., Bake in pre-heated oven at 350°F for 10-12 minutes., Let set on pan for 1 minute after removing from oven.
Beau Monde Seasoning Replacement


Ingredients:
sea salt, onion powder, garlic powder, celery seed, seasoning salt

Directions:
"Put all in a spice or coffee grinder to blend."
Pickled Beets


Ingredients:
beets, vinegar, sugar, pickling salt

Directions:
Boil beets until tender., Peel in cold water., Drop into hot sterilized jars., Boil brine for 1 minute., Pour over beets and seal., Note:  I usually put spice in a tea ball and discard the spice after boiling.
Chicken and Apple Panini


Ingredients:
chicken breasts, reduced-fat swiss cheese, apples

Directions:
Preheat a nonstick griddle or skillet to medium.
Grill each side of the chicken breast for 5 to 7 minutes, making sure chicken is thoroughly cooked.
Spread one side of the Sandwich Thins® roll with reduced-fat mayonnaise.
Assemble the sandwich by layering a slice of cheese, apples, chicken, baby spinach and the remaining slice of cheese.
Grill the sandwich about 90 seconds on each side, weighing the sandwich down with a small skillet as it cooks.
Jonny's Fluffer Nutter French Toast


Ingredients:
peanut butter, marshmallow cream, eggs, milk

Directions:
Spread 4 slices of bread with even amounts of peanut butter.
Then spread the 4 remaining slices with fluff.
Place bread slices together to make a peanut butter and fluff sandwich. Set aside.
Mix together in a bowl the eggs and milk.
Dip the sandwiches in the egg/milk mixture.
Spray a skillet with Pam cooking spray.
Over medium heat heat the pan and add the sandwiches. Brown on each side.
Remove from skillet and dust with powdered sugar.
Kasha and Cremini Mushrooms


Ingredients:
dried kasha, olive oil, cremini mushrooms, onion, vegetable broth, water, fresh thyme, dried thyme, ground pepper, red bell pepper, fresh parsley

Directions:
In a heavy frying pan, toast the kasha, stirring until darkened slightly (2 - 3 minutes] over medium heat.  Remove from heat.
In a large nonstick frying pan, heat the olive oil over medium heat.  Add mushrooms and onion and saute until softened (3 - 5 minutes].
In a small saucepan, bring broth and water to a boil.  Add to mushroom mixture and stir in kasha, thyme, and pepper.  Reduce heat to low, cover and simmer until kasha is just tender but all liquid is absorbed (8 - 10 minutes].
To serve, stir in bell pepper and parsley.
Pork and Shrimp Asian Meatballs


Ingredients:
green onions, garlic, gingerroot, water chestnuts, ground pork, egg, oyster sauce, soy sauce, salt, fresh ground pepper, udon noodles

Directions:
Place green onions, garlic, ginger and water chestnuts in your food processor and pulse until ingredients are finely chopped; transfer to a large bowl; add pork and mix.
Place shrimp in same food processor and pulse until finely chopped; add to pork mixture.
Add egg, oyster sauce, 1/2 tsp of sesame oil, soy sauce, salt and pepper to the pork mixture; mix lightly until just combined (I use my hands, it's easier], form into 1 1/2-inch balls.
Heat 3 tablespoons of the peanut oil to a large, non-stick skillet oven medium-high heat; add meatballs; cook, turning often, until browned and cooked through, about 10 minutes.
Meanwhile, toss noodles with remaining 1/2 tsp of sesame oil and 1 Tablespoon of peanut oil.
Serve meatballs over noodles.
Sprinkle with remaining chopped green onions.
Serve this with flash-cooked greens with garlic.
Apple Cider-Glazed Squash


Ingredients:
acorn squash, salt, pepper, water, apple cider, butter, ground cinnamon

Directions:
Heat oven to 400. If using smaller squash (acorn, buttercup, carnival, or sweet dumpling], cut into quarters. If using larger squash, cut into 4x5-inch wedges. Scoop out seeds. With paring knife, score flesh 1/4-inch deep in crisscross pattern.
Place squash, skin-side down, in 13x9-inch baking dish; sprinkle with 1/2 teaspoon of the salt and pepper. Pour water into baking dish. Cover with foil; bake 45 minutes or until tender.
Meanwhile, bring cider to a boil in small skillet over medium heat. Cook 15-25 minutes or until syrupy and reduced to 1/4 cup, adjusting heat as necessary. (Monitor carefully, especially towards the end, to prevent scorching]. Remove from heat. Stir in butter, cinnamon and remaining 1/4 teaspoon salt.
Blot any liquid in cavities of squash with paper towel. Brush squash with about half of the reduced cider mixture. Bake, uncovered, 5-10 minutes or until glaze is set. Brush with remaining reduced cider mixture. Slice in half lengthwise. Serve in shells. Or, if desired, scoop out flesh; place in medium bowl. Mash with potato masher.
Maple Pecan Almond Raisin Pancakes


Ingredients:
whole wheat flour, baking powder, baking soda, salt, egg, maple syrup, buttermilk, canola oil, vanilla extract, pecans, raisins, butter

Directions:
1. Sift flour, almond flour, baking powder, baking soda and salt together in a mixing bowl.
2. In a medium bowl, whisk one egg. Whisk in the maple syrup, buttermilk, canola oil and vanilla. Quickly whisk in the flour mix. Fold in the pecans and the raisins. Do not overwork the batter. Let sit for about 10 minutes until batter firms.
3. Heat griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Measure one half cup of batter and pour into hot pan and let cook until bubbles appear. Flip pancake and cook until brown.
Serve stack of pancakes with pecans, raspberries and a drizzle of maple syrup.
Makes five pancakes. Delicious!
Kreepy  Krispies Treats


Ingredients:
unsalted butter, miniature marshmallows, marshmallows

Directions:
Melt the 3 tbsp butter in a large saucepan over low heat.
While butter is melting, grease a 9x13-inch pan with softened butter or shortening.
When butter is melted, add marshmallows and stir until they liquify; do not scorch.
Add red and yellow food coloring to mixture until a nice orange color is achieved (about 2:1 yellow to red].
Remove mixture from heat and stir in rice krispies.
Add M&Ms and candy corn, mixing them throughout.
Spread mixture into the greased pan and press down lightly with a spatula to pack it.
While it is still sticky, place ghost or pumpkin marshmallows, candy pumpkins, or even more candy corn or M&M's on top to decorate as you desire.
Allow mixture to set and harden slightly before cutting into squares and serving.
Store unused treats in an airtight container.
Sweet Bean Dip


Ingredients:
pinto beans, frozen sweet corn, maple syrup, garlic powder, black pepper, season salt

Directions:
Drizzle olive oil into a sautée pan and turn on medium to high heat.
Add in your onions and corn, cook until they turn slightly brown.
Then add in your pinto beans and cook until the mixture begins to stick to the pan. The beans should be almost cooked.
Finally drizzle in your maple syrup, and add in your spices as directed. Enjoy!
Serve with tortilla chips or toasted bread.
Amazing Asparagus Bundles


Ingredients:
asparagus, butter, parmesan cheese

Directions:
"Cut off the crust of each piece of bread.  Roll with rolling pin until flat.  Spread a thin layer of cream cheese on each piece of bread and top with asparagus.  Roll the bread around the asparagus and seal edges.  With a pastry brush brush each bundle with butter and sprinkle with cheese. You can also roll the bundles in cheese.  Bake at 375 for 10-15 minutes or until golden brown."
Easy 4-Ingredient Chicken Pot Pies


Ingredients:
"chicken breasts"

Directions:
NOTE: IF YOU USE DICED CHICKEN OTHER THAN CANNED CHICKEN IN BROTH -- YOU WILL NEED TO ADD AT LEAST 1 CUP CHICKEN BROTH OR EXTRA GRAVY!
PREHEAT oven to 425°F; SELECT 5-6 ovenproof bowls or ramekins to hold 1 1/2 cups filling, leaving at least 1 inch space free below bowl rims.
PLACE 3 cups Bird's Eye Recipe Ready Stew Blend frozen vegetables into a 2 1/2 quart pot (Note: If you like green beans and/or corn in your pot pie you can replace a portion of the stew blend with these]; COVER with 2 inches hot water; HEAT to boiling; BOIL 2-3 minutes.
QUICKLY drain, then return vegetables to pot; ADD the chicken gravy (scrape cans using a flexible spatula].
FOLD in the canned chicken including the liquid, until just blended (don't over-stir to keep the chicken in perfect chunks!].
UNROLL pie dough and place one segment on a floured surface; PLACE inverted bakeware bowls or ramekins over dough; TRACE a knife around edge of bowls to cut circles; REPEAT with remaining dough to yield 6 even circular crusts (re-roll dough scraps if necessary].
ARRANGE bowls on baking sheets; SPRAY bowl interiors with non-stick cooking spray; POUR 1 1/2 cups filling into bowls, distributing evenly.
PLACE then press dough circles over filling to cover, levelly to the edges of baking dish (see photo]; SPRAY dough crust tops well with non-stick cooking spray for even browning; CUT slits around the center of each prepared pastry to vent.
BAKE 30 minutes on center rack -- or until golden brown (NOTE: For an enhanced golden color, spray crusts again with non-stick cooking spray during the final 10 minutes of baking]. ALLOW pies to cool slightly before serving.
SERVE and enjoy.
"fabulous" Brownies


Ingredients:
sugar, butter, margarine, water, eggs, vanilla, flour, baking powder, salt

Directions:
Preheat oven to 350 degrees.
Grease a 9x13 pan.
Mix together sugar, butter, and water. Beat until smooth and creamy.
Add eggs and vanilla to sugar mixture. Beat in completely.
Mix dry ingredients (flour, salt, baking powder, cocoa, nuts] in a separate bowl until evenly combined.
Add dry ingredients to sugar mixture, mix thoroughly.
Pour batter into the 9x13 pan and spread well. Bake 18-25 minutes, until a wooden pick inserted in the center comes out clean.
Chinese Fish Congee
Category: soups-stews-and-chili
By xiaoyangju

Congee, or rice porridge, is a popular dish in many Asian countries, particularly when you are feeling under the weather. This authentic Chinese congee uses white fish and just a few other simple ingredients.

Ingredients:
3 quarts water
1 ½ cups medium-grain rice
5 ounces white fish, cut into small chunks
1 (3 inch) piece fresh ginger root, thinly sliced
1  spring onion, sliced
2 teaspoons chicken bouillon granules
½ teaspoon ground black pepper
3 tablespoons chopped fresh parsley
½ teaspoon salt, or to taste

Directions:
Combine water and rice in a large pot over high heat. Bring to a boil; simmer for 5 minutes. Reduce heat to medium-low and simmer until rice is tender, about 30 minutes. Combine fish, ginger, spring onion, chicken bouillon granules, and pepper in a bowl. Let marinate for 15 minutes. Stir fish mixture into the pot. Simmer gently until rice is very soft and fish is falling apart, about 20 minutes. Season with parsley and salt.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 319.5
Fat: 2.7 g
Saturated fat: 0.5 g
Carbohydrates: 59.6 g
Sugars: 0.7 g
Dietary fiber: 1.4 g
Protein: 12 g
Cholesterol: 21.3 mg
Sodium: 519.3 mg
Humitas (Seasoned Corn Puree)


Ingredients:
corn kernels, milk, eggs, salt, butter, onion, serrano chilies, serrano chilies, Cotija cheese, parmesan cheese

Directions:
Combine corn kernels, milk, eggs and salt in processor or blender and puree.
Melt butter in large skillet over medium heat. Add onion and saute until translucent.
Add chilies and corn mixture. Stir over low heat until the corn mixture thickens slightly, about 5 minutes. Add cheese and stir until melted. Season to taste with salt and pepper.
Best Ever Onion Rings
Category: side-dish
By MIDNIGHT_ANGEL

Great tasting homemade onion rings! Easy to prepare, and best of all... you are able to make twice as many for half the price! Enjoy your heart out, onion lovers!

Ingredients:
2  eggs
1 cup milk
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons onion salt
1 quart vegetable oil for frying
4 large onions, peeled and sliced into rings

Directions:
Whisk together eggs, milk, flour, baking powder, and onion salt in a bowl to make a smooth batter. Heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees F (175 degrees C). Dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. With a slotted spoon, remove the onion rings to paper towels to drain. Serve hot.

Prep time: 15 mins
Cook time: 12 mins
Total time: 30 mins
Yields: 8 servings

Calories: 1092.2
Fat: 112.1 g
Saturated fat: 15.1 g
Carbohydrates: 20.4 g
Sugars: 6.2 g
Dietary fiber: 1.8 g
Protein: 5.1 g
Cholesterol: 48.9 mg
Sodium: 607.6 mg
Cheese Ring
Category: appetizers-and-snacks
By WILDLIND

This zesty cheese ring can be also made as a log. The jelly may seem strange, but it is what makes this appetizer delicious.

Ingredients:
1 pound shredded Cheddar cheese
¾ cup mayonnaise
5 medium green onions, finely chopped (white parts only)
1 pinch cayenne pepper
1 pinch garlic salt, or to taste
1 (10 ounce) jar raspberry preserves
1 (10 ounce) package thin wheat crackers

Directions:
In a medium bowl, mix together the Cheddar cheese, mayonnaise, green onion, cayenne pepper, and garlic salt until well blended. Coat a ring shaped gelatin mold generously with cooking spray. Spoon the cheese mixture into the mold, cover, and chill for 2 to 3 hours to set. Unmold onto a serving plate, and pour raspberry preserves into the center. Arrange wheat crackers around the outside of the ring.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 16 servings

Calories: 316.5
Fat: 21.2 g
Saturated fat: 7.9 g
Carbohydrates: 23.8 g
Sugars: 11.1 g
Dietary fiber: 0.9 g
Protein: 8.8 g
Cholesterol: 33.7 mg
Sodium: 395.3 mg
Beef-Potato Empanadas With Chimichuri Sauce


Ingredients:
olive oil, ground beef, boiling potatoes, onion, red chili powder, ground cumin, all-purpose flour, baking powder, salt, butter, vegetable shortening, cold water, olive oil, fresh parsley, fresh lemon juice, shallot, garlic clove, fresh herb

Directions:
For Filling:.
Heat oil in large skillet over medium heat.
Crumble in beef; stir until beginning to lose red color, about 4 minutes.
Add potatoes,onion,chili powder,cumin and salt and pepper to taste.
Saute until onion begins to soften, about 5 minutes; adjust seasoning and cool to room temperature.
(Can be prepared 1 day ahead, covered and refrigerated.].
For Pastry:.
Combine flour,baking powder,and salt in large bowl; cut in butter and shortening until coarse meal forms.
Mix in enough water to bind dough.
Gather into ball and knead gently until smooth; let rest 15 minutes.
Preheat oven to 400 degrees.
Roll pastry out on lightly floured surface to thickness of 1/8 inch.
Cut out 5 1/2-inch rounds, using can or bowl as guide.
Place 2 tablespoons filling in center of each; fold in half, pressing edges to seal; gently curve into crescent shapes and crimp edges with fork.
Pierce several times with fork and place on ungreased baking sheet.
Bake until pastries are light brown, 15 to 20 minutes.
Serve hot, passing chimichuri sauce separately.
For Chimichuri Sauce:.
Combine all ingredients in medium bowl.
Cover and let stand 3 hours.
Serve at room temperature.
Meatball Soup II


Ingredients:
lean beef, farina, onion, parsley, parmesan cheese, egg, tomato paste, beef broth, water, celery, carrot, onion

Directions:
Combine ground beef, farina, minced onion, parsley, Parmesan cheese, egg and tomato paste.
Form into 12 meatballs.  (Easier if you wet your hands before forming balls.]
Bring beef broth and water to a boil, add meatballs, celery, carrot and sliced onion.
Cover and simmer for 45 minutes or until vegetables are tender.
Cottage Carrots


Ingredients:
carrots, fresh lemon juice, fresh parsley, butter, flour, milk, sharp cheddar cheese, salt, white pepper

Directions:
Preheat oven to 350°F.
Layer half the carrots in a greased casserole.
Sprinkle with half the lemon juice, half the parsley and 1/2 of the onions.
Add the remaining carrots, lemon and parsley.
Melt butter in a heavy sauce pan over low heat.
Add flour and cook and stir 1 minute.
Add milk, increase heat to medium high, cook and stir until mixture begins to boil.
Remove pan from heat, add cheese, stir until melted and season with salt and pepper.
Pour sauce over carrots and bake 15 minutes.
Top with remaining onions and bake 5 minutes.
Instant Pot® Asparagus Risotto
Category: main-dish
By fabeveryday

This creamy asparagus risotto looks and tastes decadent, but it's surprisingly easily made in the Instant Pot®!

Ingredients:
3 tablespoons unsalted butter
2 each shallots, finely chopped
2 cloves garlic, minced
1 pound asparagus spears, trimmed and cut into 1-inch pieces
½ cup dry white wine
1 ½ cups Arborio rice
3 ½ cups chicken broth
½ cup heavy cream
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried thyme
½ cup shredded Parmesan cheese
2 tablespoons lemon juice

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Stir in shallots and garlic; cook for 2 minutes. Remove shallots and garlic with a slotted spoon and set aside. Add asparagus and saute in butter for 2 minutes; remove and set aside on a plate. Return shallots and garlic to the Instant Pot® and pour in wine. Stir well, scraping the bottom of the pot with a wooden or plastic spoon, for 30 seconds. Stir in rice and saute in the wine mixture for 2 1/2 minutes, stirring constantly and scraping the bottom of the pot to loosen any brown bits. Stir in chicken broth, cream, salt, pepper, and thyme. Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Gradually stir in Parmesan cheese and lemon juice, stirring until cheese is melted. Stir in reserved asparagus pieces. Allow risotto to thicken in the pot, uncovered, for 3 to 4 minutes before serving.

Prep time: 10 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 611.4
Fat: 23.1 g
Saturated fat: 14.1 g
Carbohydrates: 81.3 g
Sugars: 4.5 g
Dietary fiber: 3.6 g
Protein: 14.5 g
Cholesterol: 76.2 mg
Sodium: 1498.2 mg
Buttermilk Ranch Oven "fried" Chicken


Ingredients:
chicken thighs, butter, Bisquick

Directions:
Heat oven to 425°F Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
In a gallon plastic bag, mix together Bisquick, and Hidden Valley Buttermilk Ranch dressing.  Coat chicken one piece at a time, but placing in bag and shaking. Place skin sides down in dish (dish and butter should be hot].
Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
Debbies Home Cheese Fries


Ingredients:
russet potatoes, plain flour, season salt, garlic powder, black pepper, bacon, colby-monterey jack cheese, green onions

Directions:
Clean and scrub potatoes. (leave skins on] Slice 1/8 inch thick.
Place in bowl of cold water for 30 minutes or longer.
Drain well. Season with season salt, garlic powder and pepper.
Add flour and toss to coat, making sure to separate slices.
Fry in hot oil until lightly brown. Drain on paper towel for a minute.
Sprinkle with more salt. While hot sprinkle the cheese and bacon over the top of fries.
Return to hot oven only until the cheese is melted. Sprinkle with green onions.
Serve hot.
Homemade Sweet Italian Sausage (Mild or Hot)
Category: world-cuisine
By Michelle Leigh Gossman

This is a very versatile Italian sausage which can be used in many different ways. You can take it from mild to hot and it's very easy to use. There are also different options for type of meat to use, like ground chuck or ground turkey (do not use ground beef). If using ground turkey, you'll have to coat your skillet with a little olive or veggie oil before cooking as it has very little fat and will stick to skillet.

Ingredients:
3 pounds ground pork
3 tablespoons red wine vinegar
1 tablespoon salt
1 tablespoon freshly cracked black pepper
1 ¼ tablespoons dried parsley
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried basil
2 teaspoons paprika
2 teaspoons crushed red pepper flakes, or to taste
¾ teaspoon ground fennel seed
¼ teaspoon brown sugar
⅛ teaspoon dried oregano
⅛ teaspoon dried thyme

Directions:
Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage. Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.

Prep time: 20 mins
Total time: 12 hrs 20 mins
Yields: 3 1-pound portions

Calories: 243.1
Fat: 16.4 g
Saturated fat: 6.1 g
Carbohydrates: 2.3 g
Sugars: 0.5 g
Dietary fiber: 0.7 g
Protein: 20.5 g
Cholesterol: 73.6 mg
Sodium: 640.3 mg