xiaoxl/recipe_data huggingface dataset:
Potato Gratin With Porcini Mushrooms and Mascarpone Cheese


Ingredients:
dried porcini mushrooms, water, butter, olive oil, parmesan cheese, mascarpone cheese, garlic cloves, nutmeg, potatoes, parmesan cheese

Directions:
Place porcini mushrooms in a medium bowl and cover with boiling water. Place a small bowl atop the mushrooms so that they stay submerged in the hot water. Soak for 20 minutes, then drain and coarsely chop the mushrooms.
Place butter and oil in a medium skillet over medium heat. When the butter has melted add the mushrooms and saute just until they begin to brown, about 3 minutes. Sprinkle with salt and pepper and remove from heat. NOTE: this step can be done the day ahead. Refrigerate the browned mushrooms until ready to use.
Whisk 1/4 cup parmesan, the mascarpone, whipping cream, garlic and nutmeg in a small bowl. Add salt and pepper to taste. NOTE: this step can be done the day ahead - simply cover the bowl and chill until ready to use.
Preheat the oven to 325°F Butter a wide shallow 2-quart baking dish. Arrange 1/4 of the potato slices in the bottom of the dish. Sprinkle lightly with salt and pepper. Scatter 1/4 of the mushroom mixture over all. Follow with another layer of 1/4 of the potatoes, and another layer of 1/4 of the mushrooms. Spread half of the cheese mixture over all, shaking the dish if necessary to allow the layers to settle.
Cover the cheese layer with a layer of potatoes, a layer of mushrooms, another layer of potatoes and the last of the mushrooms. Finally spread all of the remaining cheese mixture over the top. Sprinkle the 2 tablespoons of parmesan over all.
Place the gratin dish on a rimmed baking sheet. Bake until the top is brown and the sauce is bubbling at the edges, about 1 hour and 15 minutes. Let rest 15 minutes before serving. NOTE: this dish can be made 2 hours ahead of time. Let stand at room temperature. Tent loosely with foil and rewarm at 300 F for 20 minutes.
Easiest Ever Mac and Cheese (Campbells)


Ingredients:
water, low-fat milk, whole wheat pasta

Directions:
Heat the soup, milk and water in a 3-quart saucepan over medium-high heat to a boil.
Stir the pasta in the saucepan. Reduce the heat to low. Cook for 20 minutes or until the pasta is tender, stirring often.
Grilled Panzanella Salad with Peaches and Fennel
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

This is a hearty but bright salad using the colors and flavors of the summer season from Lindsey S. Love of Dolly and Oatmeal. The bread is rubbed with garlic and brushed with olive oil then grilled until toasty and crunchy. The peaches are also grilled until warm and slightly caramelized, and the fennel is shaved thin, giving the salad brightness and crunch.

Ingredients:
1 large shallot, sliced thin
2 tablespoons white wine vinegar
1 teaspoon maple syrup (or sweetener of choice)
½ teaspoon fine sea salt and fresh pepper
6 tablespoons extra-virgin olive oil, divided
1 clove garlic
4 slices hearty bread
2  peaches, sliced into wedges
2 cups baby arugula
1 cup torn basil leaves
1 large fennel bulb, halved, cored and thinly shaved on a mandoline
Reynolds Wrap® Non Stick Aluminum Foil

Directions:
Cut a large piece of Reynolds Wrap® Non Stick Aluminum Foil and firmly fit it over the grill grate. Heat the grill to medium heat. While the grill is heating, make the dressing. To a shallow bowl, add the shallot, vinegar, maple syrup, and a couple pinches of salt and pepper to taste. Let the mixture sit until the shallots are tender, about 10 minutes. Add 4 tablespoons of the oil and whisk until the dressing is mixed and blended. Set aside. Cut the garlic clove in half. Gently rub both sides of each slice of bread with the cut side of the garlic. Using 1 tablespoon of oil, lightly brush each side of the bread. Place the bread on the hot grill and cook until toasted and firm, about 7 to 10 minutes. Remove the bread and let cool. Brush the peaches with the remaining tablespoon of oil and sprinkle with a couple pinches of salt. Place the peaches on the foil-covered grill and cook until lightly browned but firm, about 4 to 5 minutes. Remove from heat and set aside. In a large serving bowl, toss together the arugula and basil. Tear the bread into large chunks and add to the bowl. Add the peaches and fennel. Mix in the dressing and give everything a thorough toss.

Prep time: 30 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 4 servings

Calories: 289.1
Fat: 21.3 g
Saturated fat: 3 g
Carbohydrates: 21.7 g
Sugars: 5.8 g
Dietary fiber: 1.7 g
Protein: 3.2 g
Sodium: 409.5 mg
Wisconsin Tuna Cake With Lemon-Dill Sauce


Ingredients:
Starkist tuna, green onion, pimientos, egg, low-fat milk, lemon peel, butter, margarine, chicken broth, lemon juice, dill weed, zucchini, carrot, lemon slice

Directions:
In a large bowl toss together tuna, bread crumbs. onions, and pimento.
In a small bowl beat together egg and milk; stir in lemon peel.
Stir into tuna mixture; toss until moistened.
With lightly floured hands, shape mixture into eight 4-inch patties.
In a large nonstick skillet melt butter. Fry patties, a few at a time, until golden brown on all sides, about 3 minutes per side.
Place on an ovenproof platter in a 300* oven until ready to serve.
For sauce:
In a small saucepan heat broth, lemon juice and dill. For each serving, spoon shredded carrots and zucchini onto each plate; top with 2 tuna cakes. Top each cake with a half-slice lemon; spoon sauce over.
Note: times are approximate.
Lemon-Cilantro Marinade


Ingredients:
fresh lemon juice, mayonnaise, cilantro, lemon zest

Directions:
"whisk first 4 ingredients together. lay fish in a shallow baking dissh and season with salt and pepper. marinate the fish for just 5 minutes."
Quebec Pea Soup


Ingredients:
bacon, salt pork, yellow onion, celery, carrots, bay leaf, dried savory, dried parsley, salt, pepper

Directions:
Wash peas and soak them in water overnight, for at least 8 hours.
If using salted pork, cut in thick slices and boil in water for 10 minutes before dicing. In a large heavy-bottomed pot, fry bacon or pork until it starts to brown.
Add onion and celery and cook until soft.
Add chicken broth, drained peas, carrots, bay leaf, savory, and parsley. Bring to a boil. Let simmer for two to three hours, until peas are tender. Stir soup from time to time to prevent it from sticking.
Season with salt and pepper at the end.
Serve in bowls with parsley and heavy bread on the side.
Crunchy Tater Tots from Scratch


Ingredients:
potatoes, all-purpose flour, egg, salt, black pepper

Directions:
In a large size sauce pan or Dutch oven, place peeled potatoes with water and bring to a rapid boil un-covered, cook the potatoes until slightly fork tender, but still firm in the center, (about 15 to 20 minutes].
Let potatoes cool completely, then grate them using a cheese grater or food mill, you can also smash them with a fork for a more lumpy texture.
Add the flour, egg, salt and pepper and mix by gently folding until completely combined.
Form into small 1 inch balls, and then shape them into a small size barrel shapes, (pictured].
Place them in the freezer for about 1 hour to let them cool completely and firm up.
Heat the oil in a large size skillet, Dutch oven or fryer to 350 degrees F. and then fry the cooled tots until golden brown on all sides, (about 2 to 3 minutes]. Drain excess oil on paper towels.
You can freeze the tots after frying. (If you are planning on freezing for a later time, don’t fry tots completely golden brown, you can brown them to perfection later in the oven]. Place into a freezer zip-lock bag and freeze for up to 3 months.
Remove from the freezer when you need them and bake on a greased cookie sheet in a 400 degree F. oven for 12 to 15 minutes or until golden brown and crispy.
Makes about 6 dozen 1 1/2 inch tots.
Tuna Puff Pies


Ingredients:
tuna in brine, spring onions, garlic cloves, capers, dill, salt, fresh ground black pepper, cayenne pepper, low-fat sour cream, parsley, lemon zest

Directions:
Drain the tuna and flake with a fork into chunky pieces.
Cut the whole pastry sheet into 9 squares of 8cm x 8cm, and the 1/3 of a sheet into 3 squares. Arrange each pastry square into a greased muffin pan.
Divide the tuna evenly between the 12 pastry cases, sprinkle evenly with spring onions, garlic, capers and dill; and add salt and fresh ground black pepper or cayenne pepper, to taste. Top each Tuna Puff Pie with a dollop of sour cream (YOU decide on the size of the dollop!] and sprinkle with parsley and lemon zest.
Bake in a preheated oven at 200°C for 18 minutes.
Cape Cod Cocktail Meatballs
Category: appetizers-and-snacks
By Robin Myshrall Ulery

These cocktail meatballs are perfect for a Christmas, New Year's Eve, or any party that you want to impress. They are the first appetizer to go, and everyone wants the recipe. The recipe originated in Cape Cod (cranberry country). Bon appetit!

Ingredients:
2 pounds ground beef
1 cup bread crumbs
¼ cup chopped fresh parsley
2  eggs
2 tablespoons grated onion
2 tablespoons soy sauce
¼ teaspoon garlic powder
1 (16 ounce) can jellied cranberry sauce (such as Ocean Spray®)
1 ½ cups ketchup
2 ½ tablespoons packed brown sugar
1 tablespoon lemon juice

Directions:
Preheat oven to 375 degrees F (190 degrees C). Mix ground beef, bread crumbs, parsley, eggs, grated onion, soy sauce, and garlic powder in a bowl until thoroughly combined. Pinch off about 2 teaspoons of meat mixture per meatball and roll into small meatballs. Arrange meatballs in a large, deep baking dish. Bake in the preheated oven until meatballs are browned, about 25 minutes. Drain excess grease. Combine jellied cranberry sauce, ketchup, brown sugar, and lemon juice in a saucepan and place over medium heat. Stir the sauce until cranberry sauce has melted and brown sugar has dissolved. Pour the sauce over meatballs and bake until sauce forms a glaze and meatballs are no longer pink inside, 25 to 30 more minutes.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 40 meat balls

Calories: 168.4
Fat: 6.2 g
Saturated fat: 2.3 g
Carbohydrates: 19.2 g
Sugars: 14.7 g
Dietary fiber: 0.6 g
Protein: 9.4 g
Cholesterol: 46.1 mg
Sodium: 370.8 mg
Multigrain Bread for Abm (Amish Friendship Starter)


Ingredients:
tap water, brown sugar, salt, bread flour, wheat flour, active dry yeast, flax seed, poppy seed, sesame seeds, sunflower seeds

Directions:
Place ingredients in bread maker in the order suggested by your ABM manufacturer (mine is a Corner Bakery and it is supposed to go in as written above].  Some are wet to dry and others are dry to wet.
Cook on French Bread Setting on Light crust for best results.
Marinated Pork Chops


Ingredients:
honey, white vinegar, soy sauce, ground ginger, garlic clove

Directions:
Place pork chops in a 13x9 inch baking dish.
Combine remaining ingredients; pour over pork chops.
Cover and refrigerate at least 8 hours.
Remove from refrigerator; let stand 30 minutes.
Bake in marinade, covered, at 325 degrees for 1 hour or until done.
Fred's Posole Rojo


Ingredients:
country-style pork ribs, celery ribs, onions, mint, cilantro, garlic cloves, dried oregano, hominy, chicken broth, cumin, green onion, cabbage, tortilla chips, radish, dried oregano

Directions:
Trim fat from ribs.  Add ribs, shanks, celery, 2-onions quartered (skins & all] mint, cilantro, 20 cloves garlic, peppercorns, oregano, both cans chicken broth, cumin, 1-tbsp and enough water to cover all ingredients.  Bring to a boil; cover and simmer for 2-hours.  Remove meat, and allow to cool thoroughly before removing from bones. Skim fat from broth.
Stem and seed Chiles.
Roast chilies in dry cast iron skillet for approximately 2-minutes.  Place chilies into bowl and cover with hot water and cover bowl.  Let steep for approximately 30-minutes.  In food processor, place 1-chopped onion and 10-cloves garlic.  Process until minced.  When chiles are done, put them and 1-1/2 cups of liquid from chiles in the processor, salt and pepper to taste.  Process until puree is smooth.  Heat cast iron skillet with 2 tbsp vegetable oil, and add chile puree.  Cook for approximately 5 minutes or until puree has thickened.  Turn off and remove heat.
Once shanks and pork have cooled, shred meat.  Add remaining ingredients: stock, meat, hominy and chile puree back into pot and bring to a boil.  Turn down heat and simmer for 1-hour.  Serve with condiments: sliced green onions, cabbage, radishes, dried oregano and tortilla chips. Enjoy!
Orange Crusted Fish


Ingredients:
fresh parsley, orange, red chile

Directions:
Preheat oven to 200 degree C., Process the bread in a blender or food processor to form fine crumbs., Transfer to a bowl and stir in the parsley, orange rind and chilli., Season with salt and pepper., Spray the fish with oil., Place into a baking dish and press the crumb mix onto the fish., Spray with oil again., Cook for 10 to 15 minutes or until fish is cooked through.
Dilled Green Tomato Relish


Ingredients:
green tomatoes, celery, green bell peppers, garlic cloves, water, apple cider vinegar, pickling salt

Directions:
Cut off steam end of green tomatoes.
Coarsely chop green tomatoes, celery and bell peppers in food processor.
Combine the water vinegar and pickling salt and bring to a boil, add the chopped vegetables and return just to a boil.
Drain, reserving the liquid and loosely pack vegetables to 6 pint jars.
To each jar add 1 clove of garlic and 1 teaspoon dill seed.
Return the reserved liquid to a boil and pour over vegetables to within 1/2 inch of top of jar; remove any air bubbles with clean knife.
Put on cap, screw band firmly tight.
Process in a water bath canner as recommended for your altitude.
Check lids to make sure of good seal.
Allow relish to sit for 4 weeks before using.
Creamy Broccoli and Ham Soup With Cheese


Ingredients:
frozen broccoli, sweet onion, cooked ham, milk, cheddar cheese, chicken broth, water

Directions:
Cook onion in dressing in a large saucepan until tender.
Add broth, water, and broccoli.
Bring to a boil 8 to 10 minutes or until broccoli is tender.
Stir in milk and rice.
Reduce heat to medium.
Cook 5 minutes.
Pour into a blender container in small batches.
Blend until smooth.
Return to saucepan.
Add ham; stir until ham is heated through.
Top each serving with 1/3 cup cheese.
Serve with croutons if desired.
Whole Wheat and Nuts Muffins
Category: bread
By Laura M.

Great-tasting whole wheat muffins with walnuts and a little spice.  Also reduced in fat, especially if one uses skim milk.

Ingredients:
1 cup unbleached all-purpose flour
1 cup whole wheat flour
½ cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
1 cup plain nonfat yogurt
1 cup milk
1 teaspoon vanilla extract
½ cup chopped walnuts

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper liners. In a large bowl, stir together the unbleached and whole wheat  flours, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, stir together the yogurt, milk, and vanilla. Add the wet ingredients to the dry, and mix until just blended. Fold in the walnuts. Spoon batter into the prepared muffin cups. Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the muffin pan on a wire rack.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 muffins

Calories: 151.8
Fat: 3.5 g
Saturated fat: 0.6 g
Carbohydrates: 26.9 g
Sugars: 10.6 g
Dietary fiber: 1.8 g
Protein: 4.6 g
Cholesterol: 2 mg
Sodium: 379 mg
Homemade Mac & Cheese (The Best You'll Ever Have)


Ingredients:
elbow macaroni, cream cheese, sour cream, yellow onion, havarti cheese, muenster cheese, sharp white cheddar cheese, garlic powder

Directions:
Boil water.
Add macaroni. Cook until tender.
Meanwhile, saute onion in olive oil, then set aside.
Combine softened cream cheese and sour cream.
Heat cream cheese and sour cream mixture over medium heat until uniform.
Add desired amount of garlic powder.
When mixture is smooth, add cheeses, bit by bit.
I don't know the exact measurements for the cheeses, I just got all the cheeses in standard blocks and shredded it all. It looked like alot to me.
Once all the shredded cheese is incorporated, combine cooked macaroni, cheese sauce, and caramelized onions in a baking dish.
top with bread crumbs, and bake at 350 for 35 minutes.
Hawaiian Cherry Poppers


Ingredients:
character(0]

Directions:
Pour in glass over ice and mix well., Garnish with cherry or fresh slice of pineapple.
Oven-Roasted Pistachio-Crusted Salmon
Category: main-dish
By thedailygourmet

This seasoned salmon is reminiscent of bistro-worthy fare when served with wilted spinach and freekeh.

Ingredients:
cooking spray
1 tablespoon butter
1 tablespoon grapeseed oil
4 (4 ounce) salmon fillets with skin
2 ½ teaspoons Greek seasoning (such as Cavender's®), divided
¼ cup crushed pistachios
¼ cup panko bread crumbs

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Place butter in a microwave-safe bowl and melt in the microwave, 15 to 30 seconds. Let cool and stir in grapeseed oil. Place salmon fillets skin-side down on the baking sheet. Brush with butter mixture and sprinkle evenly with 1 1/2 teaspoons Greek seasoning. Mix crushed pistachios, bread crumbs, and remaining 1 teaspoon Greek seasoning together in a small bowl. Sprinkle evenly over salmon. Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 285.5
Fat: 16.9 g
Saturated fat: 4.1 g
Carbohydrates: 7.6 g
Sugars: 0.6 g
Dietary fiber: 1 g
Protein: 26.8 g
Cholesterol: 58.1 mg
Sodium: 430.7 mg
Chicken Strata


Ingredients:
unsalted butter, onion, celery ribs, asparagus, water, mayonnaise, milk, chicken broth, eggs, parsley, chives, salt, black pepper, sharp cheddar cheese

Directions:
Heat butter in large skillet over medium heat.  Add onion and celery and cook uncovered, stirring occasionally, about 5 minutes.  Add asparagus, water and cover.  Cook until asparagus is crisp-tender, about 3 minutes.  Uncover and cook until all liquid is evaporated, about 2 minutes.  Transfer vegetables to large bowl.
Add chicken and mayonnaise, mix well.  Whisk milk, broth, eggs, parsley, chives, salt and pepper in another bowl.
Lightly butter a 13x9 inch glass baking dish.  Spread half of bread cubes in dish; top with chicken mixture.  Spread remaining cubes over chicken.  Pour egg mixture over ingredients in dish.  Cover and refrigerate for 4 to 10 hours.
Preheat oven to 350°F  Bake strata for 45 minutes.  Sprinkle with cheese; bake until cheese is melted, about 15 minutes more.  Let stand for 5 minutes; serve hot.
Bacon-Cheddar-Chive Party Bread


Ingredients:
unbleached all-purpose flour, potato flour, milk, unsalted butter, salt, instant yeast, bacon, cheddar cheese, chives

Directions:
Weigh out your flour; you’ll find its weight by toggling to “ounces” at the top of the ingredient section above. Or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the flour with the remaining ingredients and mix to form a shaggy dough.
Knead the dough — by hand, mixer, or bread machine set to the dough cycle — until it forms a smooth, somewhat tacky ball, adding more flour or water if necessary.
Place the dough in a lightly greased bowl, cover, and let it rise for 60 to 90 minutes, until it's puffy though not necessarily doubled in bulk.
Lightly grease a 10-cup party bundt pan or other tube-style pan.
Gently deflate the dough and form it into a large ball. Use your fingers to pierce a hole through the center of the ball and place the resulting dough ring into the prepared pan.
Cover the pan with greased plastic and let the dough rise for 60 to 90 minutes, until it's puffy and starting to fill the pan. Towards the end of the rising time, preheat the oven to 350°F.
Uncover the pan, and bake the bread for 25 to 30 minutes, until it's golden brown on top; a digital thermometer inserted into the center will read 190°F.
Remove the bread from the oven, allow it to cool for 10 minutes in the pan, then turn out onto a rack to cool completely.
While you’re waiting for the bread to cool, cook and chop the bacon (we recommend baking it], and chop the chives.
In a medium bowl combine the bacon with the cheese.
Once the loaf has cooled, slice it down to within 1” of the base (you’ll want the bottom to remain unsliced in order to maintain the ring], using the scalloped pattern as a guide if the loaf was baked in a party bundt pan, or cutting at 1" intervals if it was baked in another tube-style pan.
Gently pull each section of the bundt away from its neighbor and fill the cavity with a heaping tablespoon of the bacon-cheddar mixture.
Once all the cavities have been filled, sprinkle the chopped chives over the entire loaf.
Tent the filled bread with foil, and return it to a 350°F oven. Bake the filled bread for 25 to 30 minutes, removing the foil for the final 5 to 10 minutes of baking, until the cheese has fully melted into the cavities.
Remove the filled bread from the oven and allow to cool slightly before serving.
Store any leftover bread in the refrigerator for a day or so; freeze for longer stor.
Mango & Tomato Salsa


Ingredients:
mango, tomatoes, red onion, fresh lime juice, olive oil

Directions:
Place the mango, tomato, onion, chilli, lime juice and oil in bowl., Season with salt and pepper. Gently stir to combine., Serve.
BBQ Black Beans and Corn


Ingredients:
red onion, red bell pepper, black beans, frozen corn, barbecue sauce, parsley, cilantro leaves

Directions:
Heat oil on a medium skillet over medium high heat.
Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper.
When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.
New Year's Eve Latkes


Ingredients:
potatoes, baking powder, onion, flour, salt, pepper, sour cream, creme fraiche

Directions:
Get out your food processor or sturdy hand grater and using the finest grating holes, shred the potatoes.
You want them to be so fine that they are mushy.
Grate your onions in the same manner and mix them with the potatoes.
Set the shredded potatoes& onions into a mesh strainer set over a bowl and squeeze out all the water you can.
Don't worry if the potatoes start turning pink or brown- that is just a reaction to the air.
Dump potato mixture into a bowl and sprinkle with baking powder; mix well.
Sprinkle in a little flour- a spoonful at a time, mixing the flour into the mixture until your potatoes stick together enough to form a thin patty- they will seem a bit dry (don't be tempted to add an egg - it isn't necessary in this version].
You don't want too much flour, so try not to add too much.
Heat a large skillet (to about medium or medium-high] and add about 3-4 Tbsp of oil to the pan- or enough to coat the bottom of the pan well for frying (you will need to add a little more per batch as the oil disappears].
Form thin patties about 2-3 inches in diameter and slide them into the oil.
Don't crowd the pan- you should only make a few at a time.
Fry a few minutes per side until golden brown(adjust heat as needed to keep oil from splattering].
Remove to a paper towel lined plate using a slotted spoon to drain.
Season to taste with salt and pepper.
Serve warm with sour cream and smoked salmon on the side, if desired.
NOTE: If you prefer more texture to your latkes, shred on a larger hole.
Grecian Shrimp over Pasta


Ingredients:
mushrooms
olive oil
shrimp
tomatoes
basil
tarragon
thyme
lemon pepper seasoning
green onions
white sauce
White Sauce (Cheesy or Not] Medium Sauce
pasta
feta cheese

Directions:
Saute mushrooms in a small amount of olive oil for 30 seconds., Add the shrimp, tomatoes and seasonings., Heat through until shrimp are done and turn pink., Add the white sauce and green onion tops., Pour over a bed of pasta and crumble feta cheese on top.