xiaoxl/recipe_data huggingface dataset:
Florentine Eggs
Category: breakfast-and-brunch
By MIDWESTCINCY

A wonderful way to spruce up eggs using spinach, mushrooms, tomatoes, and mozzarella cheese.

Ingredients:
6  large eggs
1 tablespoon milk
salt and ground black pepper to taste
3 tablespoons olive oil
1 tablespoon sliced onion, or to taste
1 clove garlic, minced
½ cup sliced baby bella mushrooms
½ cup fresh spinach, or to taste
4  cherry tomatoes, sliced
2 tablespoons shredded mozzarella cheese, or to taste
2 tablespoons grated Parmesan cheese, or to taste

Directions:
Beat eggs, milk, and a pinch of salt together in a bowl. Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is softened, 5 to 10 minutes. Add mushrooms, spinach, and cherry tomatoes; cook and stir until spinach is wilted, 3 to 5 minutes. Pour egg mixture over vegetable mixture and cook until eggs are still soft and halfway cooked, 2 to 3 minutes. Add mozzarella cheese and Parmesan cheese to egg mixture; cook until eggs are set and cheeses are melted, 3 to 4 more minutes. Season with salt and pepper.

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

Calories: 455.2
Fat: 38.1 g
Saturated fat: 9.2 g
Carbohydrates: 5.5 g
Sugars: 2.3 g
Dietary fiber: 0.9 g
Protein: 24.2 g
Cholesterol: 567.5 mg
Sodium: 344.3 mg
Chocolate-Chocolate Chip Bacon Cookies
Category: meat-and-poultry
By MegPie

The best of both worlds! Sweet, savory, and absolutely delicious.

Ingredients:
6 slices maple-cured bacon, chopped
1 ½ cups white sugar
1 cup softened butter
2  eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
⅔ cup cocoa powder
¾ teaspoon baking soda
¼ teaspoon salt
2 cups semi-sweet chocolate chunks

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble. Beat the sugar, butter, eggs, and vanilla extract with an electric mixer in a large bowl until fluffy and smooth. Stir in flour, cocoa powder, baking soda, and salt. Mix in the chocolate chips and bacon. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Let stand 5 minutes before transferring to wire racks to cool completely.

Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
Yields: 3 dozen cookies

Calories: 167.1
Fat: 9.3 g
Saturated fat: 5.4 g
Carbohydrates: 20.9 g
Sugars: 14.1 g
Dietary fiber: 1.3 g
Protein: 2.4 g
Cholesterol: 25.6 mg
Sodium: 119.4 mg
BBQ Spoonburgers


Ingredients:
ground beef, ketchup

Directions:
Brown the ground beef and drain off grease., Stir in the creamed corn and ketchup., Heat through and serve on toasted hamburger buns.
Mom's Russian Potato Salad
Category: salad
By Jane Garrison

This Russian potato salad (or vinaigrette) is perfect as a side dish for a festive meal.

Ingredients:
5 small beets
2  potatoes
1  carrot, peeled
¼ cup chopped onion
1  dill pickle, chopped
½ cup sauerkraut, drained
3 tablespoons olive oil
salt to taste

Directions:
Place the beets, potatoes, and carrot into a saucepan, fill with water, and bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Remove vegetables and allow to cool; peel the beets and potatoes. Dice the beets, potatoes, and carrot, and place into a salad bowl. Stir in onion, pickle, sauerkraut, olive oil, and salt. Chill the salad for 2 to 3 hours; serve cold.

Prep time: 20 mins
Cook time: 20 mins
Total time: 2 hrs 40 mins
Yields: 6 servings

Calories: 95
Fat: 6.9 g
Saturated fat: 1 g
Carbohydrates: 8 g
Sugars: 4.8 g
Dietary fiber: 1.9 g
Protein: 1.3 g
Sodium: 261.9 mg
Aunt Claire's Cornbread


Ingredients:
flour, baking powder, salt, cornmeal, sugar, eggs, milk

Directions:
Preheat oven to 375 degrees.
Mix flour, baking powder, salt, and corn meal together; set aside.
In a second bowl, mix together the oil, sugar, eggs and milk.
Pour the liquid mixture into the dry mixture and beat together.
You may need to add a bit more milk - it should be the consistency of cake batter.
Pour into a greased and floured 9 inch square pan.
Bake for 35 to 40 minutes.
If you would like to add chopped jalapenos or cheese, I would suggest decreasing the amount of sugar, as this does make a pretty sweet bread, and I don't think it would be suitable flavour with heat!
Dillsas (Dill Sauce)


Ingredients:
butter, flour, fresh dill, vinegar, sugar, salt

Directions:
In a small saucepan, melt butter.
Add flour and stir until well blended.
Add stock gradually while whisking constantly, then cook over meduim low heat for 10 minutes, stirring occasionally.
Add the dill, sugar, and vinegar.
Remove from heat and stir in the egg yolk.
Season to taste and serve immediately.
Spiced Orange Mocha


Ingredients:
orange, cloves, water, milk, brown sugar, instant coffee crystals, vanilla extract, cinnamon

Directions:
Remove peel from orange using a sharp knife or vegetable peeler; set aside. Squeeze juice from the orange; add water, if necessary, to equal 1/3 cup. Set aside.
To make the spice bag, place orange peel, cinnamon, and cloves in a double layer square of  cheesecloth. Bring up corners; tie with string. If you don't have cheesecloth, just put it in the liquid(below] and strain  after heating.
In a large saucepan combine orange juice, spice bag, water, milk, brown sugar, cocoa powder, and coffee crystals. Bring to boiling; remove from heat. Cover and let stand for 10 minutes. Remove spice bag. Stir in vanilla or rum extract.
Butterfinger Candy


Ingredients:
"creamy peanut butter"

Directions:
Line a 9x13-inch pan with reynolds quick release foil, so it extends over the sides of the pan.
Microwave candy corn on high for 1 minute.  Stir.  Cook and stir at 15 second intervals until melted.  Stir in peanut butter. Spread in pan.
Cool until firm.  Lift out of pan, using foil as handles.  Cut into squares.
Melt almond bark.  Dip squares.  Place on wax paper until set.
Band Camp Sloppy Joes


Ingredients:
ground beef, onion, ketchup, brown sugar, black pepper

Directions:
Put ground beef into a large pan.
Put enough cold water over beef to cover.
Use you hands or take a fork and stir the meat in the cold water to break it into fine pieces (It looks a mess, but this is a great way to defat the burger].
Cook the hamburger and water stirring it until it comes to a boil, cook for 3-4 minute.
Carefully drain the meat into a large colander then return it to the pot.
Add the onion and cook until onion is clear.
Add ketchup, brown sugar and pepper.
Simmer for 20 minutes.
Serve on buns.
If you would like to make this ahead to serve later, just put it in the crock pot and set on low.
(Letting it simmer for a longer time makes it more tasty].
Tripel Apple Butter


Ingredients:
granny smith apple, beer, brown sugar, apple pie spice

Directions:
Combine all ingredients together in a heavy saucepan.
Cook over medium heat, uncovered, until the apples become soft and mushy (about 30 minutes].
Toss mixture into food processor and puree to desired texture.
Hole in the Wall


Ingredients:
egg, butter, mayonnaise

Directions:
Heat non stick skillet.
Tear a circle out of the center of bread.
Spread a very, very thin layer of mayo to both sides of bread.
Place the bread in the skillet; add a very small amount of butter in the hole.
Crack the egg into the hole in the bread.
Cook egg till set and bread is browned turn over and brown the other side and egg is done to your desire.
Salt and pepper to taste and enjoy!
J.R. liked to put a little maple syrup on his. You can also toast the holes you tear out of the bread in the pan while egg is cooking and serve on the side.
Baked Bean Smorgasbord


Ingredients:
pinto beans, black beans, red kidney beans, diced tomatoes, whole kernel corn, chilies, bacon, cumin, green onion, chili powder, instant minced garlic

Directions:
Throw all the ingredients together in a crockpot, mix well., Cook on high for 4-6 hours., Call the neighbors over and ENJOY!
Watermelon, Arugula and  Pine Nut Salad


Ingredients:
fresh lemon juice, red wine vinegar, table salt, extra virgin olive oil, watermelon, baby arugula, pine nuts, feta, ricotta cheese, fresh coarse ground black pepper

Directions:
Whisk together lemon juice, vinegar and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese and pepper.
Simply Italian/Sicilian Tomato Sauce


Ingredients:
whole tomatoes, garlic cloves, fresh basil leaf, olive oil, water

Directions:
Wash the whole tomatoes,bring to a boil in a pan with water,until the skin of tomatoes are breaking,don't over cooked.
Remove from pan and peel off the skin of tomatoes by using a knife.
Cut into pieces and place in a non stick skillet together with garlic.
Let it boil and simmer until the tomatoes turn into thick sauce,then add the basil.cook for another 5 minutes.
Turn off the heat,add the olive oil.stir.
Pour into cook pasta,spaghetti or macaroni,sprinkle with parmesan cheese,serve.
Papa's Seafood Gumbo


Ingredients:
canola oil, flour, onions, celery, garlic cloves, white wine, polska kielbasa, Worcestershire sauce, cayenne pepper, pepper, Tabasco sauce, frozen cut okra, shrimp

Directions:
Make a roe with the oil and flour in a skillet. Add more of either flour or oil as necessary. It should be a medium dark brown, and a thin syrup. You should have approximately 3 cups of roe when finished.
Add celery, garlic and onions to the roe and cook until translucent. Pour this into a very large 20 gallon stock pot.
Add white wine, and approximately 1 gallon water. Add more as necessary, this is hard to measure but it should be about 2/3 water and 1/3 wine.
In your original skillet, brown the sausage. Add this to the pot.
Add seasonings to taste.
Boil for 1-2 hours on medium high. When it starts to smell good, you know you are starting to get there. Start tasting at this point and add more seasonings as necessary.
Add okra and oysters.
Let cook for another 40 minutes or so.
Add shrimp and crab.
Let cook until shrimp is pink.
Serve over white rice.
San Francisco Chicken Brocco - Roni


Ingredients:
rice, chicken breast

Directions:
In a large micro-wave safe bowl, combine all ingredients, and cover loosely with plastic wrap.
Heat for 3 minutes and remove plastic and stir, replace wrap and and heat for 3 more minutes or until heated through.
Green Onion Crab Cakes With Pineapple Salsa


Ingredients:
fresh crabmeat, egg, green onions, fat-free mayonnaise, fresh parsley, Worcestershire sauce, black pepper, pineapple, green onion, fresh cilantro, fresh lemon juice, cayenne pepper

Directions:
In medium bowl, gently stir together all ingredients except black pepper.
Season to taste with black pepper.
Cover and chill 15 minutes.
Form crab mixture into 8 equal-sized patties.
Coat large nonstick skillet with vegetable cooking spray and set over medium-high heat.
Saute crab cakes, turning once, until golden on both side, about 3 minutes per side.
Serve with pineapple salsa.
For salsa; Combine first five ingredients in medium bowl; toss to blend.
Season with salt and pepper.
Italian Butterball Cookies
Category: world-cuisine
By iluvlax

These holiday cookies are perfect for people of any age. They are good as a quick snack or dessert. Don't worry, they are not balls of butter. They are smooth, chewy, and delicious cookies. This is an old family recipe that is loved by all. Hopefully you like them too!

Ingredients:
1 stick butter
¾ cup confectioners' sugar
1  egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
¼ cup confectioners' sugar

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet. Beat together the butter and 3/4 cup confectioners' sugar with an electric mixer in a large bowl until smooth. Add the egg, vanilla extract, and almond extract. Stir together the flour, baking powder, and salt in a bowl and mix into the butter mixture until just incorporated. Shape the dough into 1-inch balls and arrange on the prepared baking sheet spaced about 2 inches apart. Bake in the preheated oven until firm, about 10 minutes. Cool on the sheet for 10 minutes before removing to cool completely on a wire rack. Spread the 1/4 cup confectioners sugar on a plate; roll the cooled cookies in the confectioners' sugar to coat.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 48 cookies

Calories: 43.3
Fat: 2.1 g
Saturated fat: 1.3 g
Carbohydrates: 5.6 g
Sugars: 2.6 g
Dietary fiber: 0.1 g
Protein: 0.6 g
Cholesterol: 9 mg
Sodium: 35.5 mg
Banana Prune Muffins
Category: bread
By LISA BRETON

They are so delicious - you wouldn't believe that something with prunes would be so good, but they are! And they are low in fat - 1 muffin is less than 5grams of fat. They are so moist and not rubbery or chewy! A definite must try. I had the whole lot devoured in a day.

Ingredients:
½ cup white sugar
¼ cup vegetable oil
1  egg
1 cup mashed banana
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
1 cup chopped pitted prunes

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners. In a large bowl, combine sugar, oil and eggs. Beat until smooth. Blend in banana and vanilla. Mix together flour, baking powder, baking soda, salt and cinnamon, then stir into egg mixture until just moistened. Mix in the prunes. Spoon into muffin cups. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of  a muffin comes out clean.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 187.1
Fat: 5.2 g
Saturated fat: 0.9 g
Carbohydrates: 33.6 g
Sugars: 16.8 g
Dietary fiber: 1.9 g
Protein: 2.7 g
Cholesterol: 15.5 mg
Sodium: 137.8 mg
Candied Salmon
Category: main-dish
By Mary Fortman

This is a recipe that I used on other fish and decided to try it on salmon. Even my husband likes it and he is not a salmon fan.

Ingredients:
¼ cup butter
1 clove garlic, minced
4 (6 ounce) salmon fillets
3 large onions, thinly sliced
1 cup white vinegar
1 cup brown sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and grease the foil with cooking spray. Combine the onions, vinegar and brown sugar in a saucepan over medium heat. Cook, stirring occasionally until the sauce begins to caramelize, about 15 minutes. Melt butter with garlic in a small skillet over medium heat. Lay salmon fillets on the prepared baking sheet, and brush with garlic butter. Pour the onion mixture over the fillets. Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily. Cooking time may vary with the thickness of your fillets.

Prep time: 30 mins
Total time: 30 mins
Yields: 6 servings

Calories: 397.6
Fat: 14.8 g
Saturated fat: 6 g
Carbohydrates: 43.1 g
Sugars: 38.8 g
Dietary fiber: 1.3 g
Protein: 23.2 g
Cholesterol: 82.3 mg
Sodium: 116.7 mg
Peach Conserve with Rum


Ingredients:
light rum, pineapple, maraschino cherry, lime juice, sugar, salt, ginger, mace

Directions:
Combine orange peel and pulp with just enough water to cover in a small saucepan.
Cook until peel is tender; set aside.
Put opened container of rum in hot water; set aside.
Combine reserved orange mixture with peaches, pineapple, cherries and lime juice in a large saucepot.
Add sugar and spices, stirring until sugar dissolves.
Cook almost to gelling point.
As mixture thickens, stir frequently to prevent sticking.
Remove from heat.
Stir in hot rum.
Ladle hot conserve into hot sterilized jars, leaving 1/4-inch headspace.
Adjust two-piece caps.
Process 15 minutes in a boiling-water canner.
Remove from boiling-water.
Cover with a dry towel.
Allow to stand until caps seal and jars cool.
Pappardelle With Mushroom Sauce


Ingredients:
white mushrooms, extra virgin olive oil, garlic cloves, dry white wine, parsley, butter, pappardelle pasta

Directions:
Wash and dry mushrooms thoroughly and slice thin.
Heat olive oil in a large skillet.
Add garlic and sauté over medium heat about 1 minute.
When garlic begins to color, add sliced mushrooms.
Sauté mushrooms over high heat until lightly colored.
Add wine.
Cook until wine is reduced by half, stirring constantly.
Add parsley and cook 1 minute longer.
Season with salt and pepper.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Add pasta.
Bring water back to a boil and cook pasta uncovered until 'al dente'.
Drain pasta and place in skillet with sauce; add butter.
Toss pasta, sauce and butter over medium heat until sauce coats pasta, 20 to 30 seconds.
Serve immediately.
The Best Chocolate Cake Recipe Ever!


Ingredients:
all-purpose flour, salt, baking powder, baking soda, sugar, canola oil, skim milk, eggs, vanilla

Directions:
Preheat oven to 325°F.
Grease and flour the baking pan(s]; use a 9" x 13" pan, a Bundt pan, or two 9" round pans.
In a large mixing bowl, sift together the dry ingredients.
Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be quite thin.
Bake in a 9" x 13" pan or Bundt pan for about 45 minutes, or in 9" round pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
Canned Tuna Loaf
Category: seafood
By Cherry Pie

This is an experiment that turned out tasty. It is a nice loaf which would be a nice protein dish at any meal.

Ingredients:
cooking spray
2  eggs, lightly beaten
3 tablespoons mayonnaise
1 teaspoon prepared horseradish
1 teaspoon dried parsley
½ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
1 (5 ounce) can tuna packed in water
1 cup soft bread crumbs
½ cup chopped onion

Directions:
Preheat oven to 400 degrees F (200 degrees C). Prepare a glass loaf pan with cooking spray. Beat eggs, mayonnaise, horseradish, parsley, paprika, cayenne pepper, and black pepper together in a large bowl until smooth. Add tuna in water, bread crumbs, and onion; mix until evenly moistened. Pack tuna mixture into prepared loaf pan. Bake in preheated oven until hot and fully cooked in the center, about 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 loaf

Calories: 528.5
Fat: 25.1 g
Saturated fat: 4.8 g
Carbohydrates: 44.7 g
Sugars: 6 g
Dietary fiber: 3.6 g
Protein: 30.4 g
Cholesterol: 212.7 mg
Sodium: 625.2 mg
Shrimp and Linguine Fra Diavolo by Emeril


Ingredients:
linguine, olive oil, garlic, crushed red pepper flakes, canned tomato sauce, tomato paste, shrimp, salt, fresh parsley leaves, parmesan cheese

Directions:
Bring a large 1-gallon pot of salted water to a boil, and place the pasta in the pot.
Cook for 5 minutes and then drain; pasta will be only partially cooked.
As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil.
Once the oil is hot, add the onions to the pan and cook until lightly caramelized and wilted, about 3 to 4 minutes.
Add the garlic to the pan and saute until fragrant, about 30 seconds.
Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste.
Cook the sauce until reduced by about half, about 5 minutes.
Add the shrimp to the pan and cook for 2 minutes.
Add the partially cooked pasta to the pan along with 1 cup of the pasta cooking water and continue to cook the pasta in the sauce until al dente, about 3 to 4 minutes.
Season the pasta with the salt and garnish with the parsley. Toss to combine and serve with grated Parmesan, if desired.
Autumn Pot Roast


Ingredients:
pomegranate juice, sugar, orange, boneless pork loin roast, garlic cloves, olive oil, leek, parsnip, carrots, celery ribs

Directions:
In a small saucepan, combine the pomegranate juice, sugar, orange juice and zest; bring to a boil and reduce to 1/2 to 2/3 cup.  The mixture should be thick and syrupy a little thicker than maple syrup.  Reserve the reduction in the refrigerator until needed.
Prepare the pork loin sirloin roast by cutting small slits in meat and inserting the garlic slivers, sprinkle with Herbes De Provence and rub into meat; set aside.
Prepare the leek by cutting off tough dark green top, cut the light green and white portion in half, slice and then rinse well under running water to remove grit that is trapped between the layers.
In a small skillet warm 2 teaspoons olive oil and when warm add the leek, saute until wilted; turn into a 4 quart crock pot.
In the same pan, adding a touch more oil if needed, quickly sear the pork loin roast on all sides; remove meat to a platter and deglaze the pan with 1/2 cup chicken stock.  Scrape up browned  bits and pour into crock-pot over the leeks.
Peel the squash, remove seeds and cut into 1 inch cubes.
Scrub the parsnip and carrots, cut in uniform chunks, cutting larger ends in half.
Wash the celery and cut in 1 inch lengths.
Layer the vegetables into the crock-pot and season lightly season with salt and freshly ground pepper, top with seasoned roast; cover and cook on low for 4 to 6 hours or until meat and vegetables are tender.
Remove the meat and vegetables from the drippings; allow the meat to rest about 10 to 15 minutes before slicing.
Bring the pomegranate reduction to a boil and remove from heat.
To serve, drizzle a serving plate with the reduction, top with sliced meat and vegetables.
Barilla Bacon and Brussels Sprouts Penne


Ingredients:
penne, Brussels sprouts, bacon, garlic cloves, shallot, olive oil, chicken broth, pecans, parmesan cheese

Directions:
Cook pasta according to the package instructions. Preheat oven to 350°F. In a pot of boiling water, blanch Brussels sprouts for 5 minutes; place drained Brussels sprouts on baking pan in fridge to cool.
Once cooled, cut sprouts in half. In an oven-safe skillet, cook bacon until crisp, remove and crumble; pour off all but 1 tablespoon of bacon fat. Add garlic and shallots to skillet and sauté until soft.
. To same skillet add olive oil and Brussels sprouts; bake in a 350°F oven for 10 minutes until caramelized. Remove from oven and add chicken stock; over medium heat, stir well and heat through.
Add pasta, bacon and pecans, mixing well. Sprinkle with Parmesan cheese before serving.
Rack of Lamb (Mustard Crusted)


Ingredients:
rack of lamb, salt, fresh ground black pepper, extra virgin olive oil, Dijon mustard, garlic, fresh rosemary, parmesan cheese

Directions:
Season rack of lamb well on all sides with salt and pepper.
Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes.
Transfer the lamb to a plate and set aside to cool slightly before proceeding.
Preheat oven to 450 degrees F.
Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare.
Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.