xiaoxl/recipe_data huggingface dataset:
Easy Garlic Spaghetti


Ingredients:
spaghetti, olive oil, minced garlic cloves, parmesan cheese

Directions:
Cook spaghetti noodles according to directions.  Drain and return to pot.   Can use any pasta - does not have to be spaghetti.
In a skillet, add olive oil and garlic.  Saute garlic over medium heat until it begins to brown, then remove from burner.
Pour garlic and olive oil over spaghetti and add parmesean cheese.  Salt and pepper to taste.  Toss to coat spaghetti and serve.  I sprinkle more parmesean cheese on top after serving.
Baked Flounder Parmesan


Ingredients:
flounder fillets, garlic clove, parmesan cheese, basil, oregano, thyme, parsley, butter, olive oil

Directions:
Preheat oven at 425°F.
Lay out fish fillets, in single layer, in greased baking dish. Set aside.
In a bowl combine garlic, Parmesan, breadcrumbs, basil, oregano and parsley. Mix together well.
Add melted butter and olive oil to crumb mixture and combine well. It will become mealy.
Sprinkle crumbs all on top of each fish fillet.
Bake for 12-15 minutes, until fish is cooked and topping is golden in color.
Remove from oven and let set for 5 minutes.
Serve.
Sugar Free Cinnamon Pita Chips


Ingredients:
extra virgin olive oil, stevia, ground cinnamon

Directions:
Mix Stevia and Cinnamon.
Preheat oven to 350.
Cut Pita in to triangle shape wedges, then split in 1/2 so they are single layer.
Brush each with EVOO, sprinkle with cinnamon mixture.
Bake for 10-15 minutes.  Allow to cool and store in air tight container.
Mango-Chipotle Pot Roast - Crock Pot


Ingredients:
boneless beef chuck roast, red bell peppers, onion, chipotle salsa

Directions:
Sprinkle roast with steak seasoning.
In a 5-quart slow cooker, combine mango, bell peppers, and onion. Place roast on top of fruit and vegetables.
In a small bowl, combine salsa and mango nectar. Pour over roast.
Cover and cook on LOW heat setting for 8 to 10 hours.
Transfer roast and 1/2 of the mango and vegetables to a serving platter. Cover with aluminum foil to keep warm.
Transfer remaining mixture in slow cooker to a blender. Cover and blend until smooth. Serve with roast and reserved vegetables. Serve with hot cooked orzo or egg noodles (optional].
Apricot Salad Dressing


Ingredients:
olive oil, lemon juice, apple cider vinegar, fresh apricot, mustard, stevia, sea salt

Directions:
Place all ingredients in a Vita-Mix (or other high speed blender] and blend on highest setting until smooth.
Serve over fresh garden greens.
Enjoy!
Garlic Cream Cheese Spread


Ingredients:
cream cheese, margarine, garlic powder, onion powder, parsley flakes

Directions:
Cream together cream cheese and margarine., add dry ingredientsand mix until volume doubles.
Chocolate Chip Cheesecake Bars
Category: desserts
By Kymberly Brennan

A super easy, but rich bar for any occasion.

Ingredients:
1 (40 ounce) package prepared cookie dough, divided
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
2  eggs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Press 1/2 of the cookie dough into the bottom of prepared dish. Mix cream cheese, sugar, and eggs together in a bowl until smooth; spread over cookie dough in baking dish. Crumble remaining cookie dough over cream cheese layer. Bake in the preheated oven until set in the middle, 35 to 40 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 1 9x3-inch baking dish

Calories: 206.7
Fat: 11 g
Saturated fat: 4.9 g
Carbohydrates: 25 g
Sugars: 5.6 g
Dietary fiber: 0.5 g
Protein: 2.7 g
Cholesterol: 31.5 mg
Sodium: 105.7 mg
Festival Bread


Ingredients:
plain flour, polenta, salt, baking powder, caster sugar

Directions:
Sift plain flour into a bowl and add polenta, salt, baking powder and caster sugar. Stir to combine. Gradually add 180ml (¾ cup] water, while stirring, to form a sticky dough.
Cover with plastic wrap and rest for 35 minutes.
Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds].
Knead dough on a lightly floured work surface for 1 minute, then divide into 12 and shape into 8cm logs.
Working in batches, gently drop logs into oil and fry, turning halfway, for 5 minutes or until golden. Remove with a slotted spoon and drain on paper towel.
Serve bread warm.
Skippy Truffle Cookies


Ingredients:
creamy peanut butter, brown sugar, egg, baking soda

Directions:
Preheat oven to 350.
Combine all ingredients except chips until well blended (seriously, my cookies still had some sugar graininess].
Add chips.
Drop slightly rounded teaspoonfulls on ungreased cookie sheets (12 to a sheet] - do not flatten.
Bake 9 minutes or until puffed and golden. Cool on wire rack for at least 5 minutes before removing from cookie sheet (they will be very soft].
Tandoori Chicken Satay Appetizers (Made Easy)


Ingredients:
chicken tenderloins, tandoori paste, olive oil, kale leaf

Directions:
PLACE chicken tenderloins using tongs into a large Ziploc bag or a wide shallow dish for marinating. (NOTES: If thawing, thaw naturally and NOT by microwave oven. You may use whole boneless chicken breasts cut into chunks if kebab-style skewers are desired].
PLACE chicken pieces into a large Ziploc freezer bag for marinating.
SQUEEZE the bag to roll and coat chicken thoroughly in marinade; PLACE bag into refrigerator to marinate 3-5 hours to overnight if desired for fuller flavor and more tender chicken (recommended but not absolutely necessary]; SOAK required wooden skewers in water until needed.
SHAKE away excess marinade from chicken; BRUSH chicken on all sides with vegetable oil or light olive oil.
PLACE oven rack within 6 inches of heat element; SET heat to HIGH setting.
SKEWER chicken lengthwise with water-soaked skewers up to 3/4 of the skewer, leaving the lower half empty so it has a "handle"; BRUSH chicken across tops with vegetable or olive oil BASTE; TURN chicken skewers over; BASTE the other side.
SPRAY the grill of a broiler pan with grill with non-stick cooking spray; PLACE chicken with skewer handles extending over broiler pan for easy handling when broiling, SLIDE broiler pan onto oven rack.
BROIL chicken until the edges begin to char slightly (keep a close eye on chicken since it cooks very quickly] TURN chicken within five minutes until lightly charred on edges but not overcooked; REMOVE from oven immediately, wearing oven mitts.
ARRANGE satays in a splay, with skewer handles facing outward, on a serving platter lined with fresh kale leaves; ACCOMPANY chicken satays with a sauce of plain yogurt blended with coriander-mint chutney (or yogurt with tempered creamy peanut butter and chili-garlic sauce] and/or lime wedges if desired.
SERVE and ENJOY!
Garlic Scallops With Angel Hair Pasta


Ingredients:
scallops, angel hair pasta, extra virgin olive oil, garlic cloves, white wine, lemon juice, baby arugula

Directions:
Wash the scallops and pat dry well with a paper towel.
Cook the pasta in salted water, drain and toss with 1 tbsp of oil to keep it from sticking.
Meanwhile, heat 1 tbsp oil in frying pan, add the garlic and cook for a few seconds. Add wine, and lemon juice and remove from the heat.
Season the scallops with salt and pepper and grill for about a minute on each side, or until just cooked.
Gently reheat the garlic mixture, add the rocket and stir over medium heat for 1-2 minutes, or until wilted.
Toss through the pasta with the remaining oil, and scallops.
Chorizo Stuffed Bell Peppers
Category: main-dish
By MALAPSO

Bell peppers are stuffed with a spicy blend of chorizo, onions, garlic, fresh herbs, Worcestershire, three kinds of cheese, and rice. If you have a taste for spice, you'll love them. Don't let the number of ingredients scare you!

Ingredients:
6  bell peppers, tops cut off and seeded
1 pound chorizo sausage
1 stalk celery, minced
1  carrot, minced
½ cup chopped onion
4 cloves garlic, minced
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 tablespoon Worcestershire sauce
chopped fresh parsley
chopped fresh basil
½ cup uncooked long grain rice
½ cup water
⅓ cup shredded Monterey Jack cheese
⅓ cup shredded Cheddar cheese
⅓ cup shredded Mozzarella Cheese
1 (10.75 ounce) can  tomato soup

Directions:
Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool. Preheat oven to 350 degrees F (175 degrees C). In a large skillet, cook chorizo until almost brown. Drain fat. Stir in celery, carrots, onions, and garlic.  Cook until soft, about 5 minutes. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover, and simmer until rice is cooked, about 15 minutes. Remove from heat, and mix in Monterey Jack, Cheddar, and Mozzarella cheeses. Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top. In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy. Pour generously over peppers. Cover with foil. Bake in preheated oven about 30 minutes.

Prep time: 40 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 559.2
Fat: 35.4 g
Saturated fat: 14.3 g
Carbohydrates: 33.9 g
Sugars: 9.9 g
Dietary fiber: 4.3 g
Protein: 27.6 g
Cholesterol: 82.8 mg
Sodium: 1477.6 mg
Moroccan Turkey Tenderloin


Ingredients:
turkey breast tenderloin, lemon juice, black pepper, turmeric, ginger, nutmeg, cumin, salt, onion, saffron, chicken broth, garlic clove, cornstarch

Directions:
Preheat oven to 375°F.
In a baking pan add tenderloin and sprinkle with lemon juice.
Combine spices and rub into tenderloin.
Top with onions and garlic.
Roast for 20 minutes.
Add saffron to chicken broth, let it stand for 5 minutes.
Pour over tenderloin and cook additional 15 minutes, remove to a platter.
Pour cooking juices into a saucepan, add cornstarch, cook until thickened, pour over turkey.
Cheryl's Healthy Breakfast - 3 Points on Weight Watchers


Ingredients:
apple, Splenda sugar substitute, ground cinnamon, wheat germ, water

Directions:
Pour the cereal into a bowl.
Add the Splenda, Cinnamon and Wheat Germ.
Dice up the apple, leaving on the skin. (I use my mini food processor].  This is where you can feel free to substitute a Weight Watchers 1 Point Yogurt or some other type of fresh fruit that is 1 point.
Add the water (I use hot but I'm sure it doesn't matter if it starts out cold].
Add the juice.
Microwave for 1 minute.
Stir.
If not hot enough for your taste, microwave another 30 seconds or so.
Kartoffelpuffer - Potato Pancakes


Ingredients:
eggs, russet potatoes, all-purpose flour, onion, salt, pepper

Directions:
Combine the eggs, flour, onion, salt, and pepper, stirring to blend. Using your hands, squeeze out as much liquid as you can from the potatoes. Add the potatoes to the egg mixture, mixing well.
In a large, heavy skillet, heat some of the oil over medium-high heat. Spoon the batter by quarter-cupfuls onto the hot skillet, flattening them with the back of the spoon. Fry until the bottom of the pancakes are nicely browned - between 3 and 5 minutes; flip the pancakes and cook for about 3 minutes longer. Repeat for the remaining pancakes, adding oil to the skillet as needed.
Drain on paper towels and serve immediately.
Grated potatoes make these pancakes fresh and crisp. I sometimes make them with leftover mashed.  You can serve them for breakfast with homemade applesauce and sour cream, with an egg (soft yolk of course] or as a side for dinner.
Pickled Pear Tomatoes With Rosemary


Ingredients:
tomatoes, tomatoes, sweet onion, garlic cloves, water, sugar, pickling salt, fresh rosemary leaf, whole black peppercorn, bay leaf

Directions:
Wash tomatoes. in large bowl combine tomatoes, onion, red pepper and garlic, toss to combine. Set aside.
In large none reacting pot combine vinegar, water, sugar, salt, rosemary, all peppercorns and bay leaf. Bring to a boil, stirring until sugar is dissoved. Reduce heat, and simmer uncovered for 10 minutes. Stirring often.
Remove from heat and discard bay leaf.
Pack tomatoes into hot sterilized 8 oz jars. Leaving 1/2" head space.
Pour HOT vinegar mixture over tomatoes, leaving 1/2" head space. Remove any air bubbles in jars, wipe rims and add lids.
Process filled jars for 15 minutes in water bath.
Judy Reynold's Persimmon Smoothie


Ingredients:
plain yogurt, half-and-half cream, sweetened condensed milk, cinnamon, vanilla, sugar, vanilla bean

Directions:
Place all smoothie ingredients in a 5 cup blender.
Cover and blend on low speed about 15 to 20 seconds.
Scrape down the sides of the blender.
Blend the ingredients on medium speed an additional 45 to 50 seconds until mixture is smooth.
Divide smoothie mixture evenly into 4 8-oz. glasses.
Garnish each serving with whip cream and vanilla bean.
Danish Cucumber Salad


Ingredients:
cucumbers, dill, mayonnaise, sugar, vinegar

Directions:
Wash cucumbers and slice cucumbers in thin slices. Some people may want to slice is squares or normal slices.
Place cucumbers is a bowl and mix in dill spic, mayonnaise, sugar and vinegar.
Stir together and taste for your own preferable balance of tartness or sweetness.
When you are finished mixing and balancing your preferred taste, you may then chill your dish.
It's now ready to eat! Yummy Yum!
Cajun Crab Cakes (No Breadcrumbs)
Category: appetizers-and-snacks
By Tracy

Two of the most crucial ingredients used in New Orleans cooking are Cajun spice and local seafood! Crab has always been my favorite type of shellfish, but I have never really cared much for crab cakes. The overpowering presence of seasoned breadcrumbs used in most recipes interferes with the sweet and delicate flavors of the fresh lump crabmeat. After years of experimenting with many of New Orleans' most famous crab cake recipes, I have created a flavorful, mouth-watering, delicious piece of work! The key is to use a small amount of crumbled crackers instead of breadcrumbs. I hope you enjoy!

Ingredients:
2 tablespoons salted butter
½  onion, finely chopped
2 stalks celery, finely chopped
½ large red bell pepper, finely chopped
1 bunch green onions (green portion only), chopped
½ large carrot, finely chopped
3 cloves garlic, minced
1 tablespoon parsley flakes
2 teaspoons Creole seasoning (such as Tony Chachere's®)
2 teaspoons dried basil
2 teaspoons ground black pepper
1 teaspoon dried dill weed
½ teaspoon oregano
½ teaspoon dried thyme
2 large eggs, beaten
1 pound lump crabmeat, picked free of shell
9  buttery crackers (such as Keebler Club® crackers), crushed
3 tablespoons vegetable oil
1 cup mayonnaise
1 tablespoon chile-garlic sauce (such as Sriracha®)
2 teaspoons Creole seasoning (such as Tony Chachere's®)
2 teaspoons parsley flakes
1 teaspoon paprika

Directions:
Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more. Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more. Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use. Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much. Shape the crab mixture into 12 small cakes. Heat vegetable oil in the skillet over medium high heat. Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes. To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 12 crab cakes

Calories: 529.9
Fat: 44.2 g
Saturated fat: 8.8 g
Carbohydrates: 13.3 g
Sugars: 3.2 g
Dietary fiber: 2.8 g
Protein: 21.3 g
Cholesterol: 143.6 mg
Sodium: 1039.5 mg
Honey & Pine Nut Coffee Cake


Ingredients:
honey, butter, caster sugar, pine nuts, eggs, flour, confectioners' sugar

Directions:
Preheat oven to 180°C/350°F/Gas 4.
Grease a 8 inch round cake tin or spring form, if using cake tin it helps to line it with baking paper as well.
In a small sauce pan, melt the sugar, honey and butter together over a medium heat, boil for 1 minute and remove from heat.
Set aside and allow to cool until just warm.
Place the pine nuts onto a baking tray and roast for approx 8 minutes, alternatively roast in a dry non stick frying pan on top of the hob, stirring regularly.
Add the pine nuts to the honey mixture.
Stir in the eggs and flour.
Pour the batter into the baking tin and bake for approx 50 minutes.
The cake is done when the top springs back when pressed lightly.
Allow to cool for 10 minutes before removing from pan.
When cold dust with confectioners suger and serve.
Tuna and Rice Stuffed Zucchini ( With Extra Soup Recipe )


Ingredients:
zucchini, tuna in vegetable oil, black olives, onion, tomatoes, capers, parsley, arborio rice, egg, olive oil, soy cheddar cheese, dry oregano, carrot, onion, salt, pepper

Directions:
preheat oven to 200°C.
cut the stalk fron the zucchini, then slice the top so that it is wide enough to be stuffed.
using a melon baller scoop out the flesh and put in  a small pot together with the sliced tops, carrot, 1 cup water  and roughly chopped onion. Simmer about 30 minutes or until the carrots are tender. when cooled blend until smooth.
Mix the tuna, cooked rice, egg, capers, tomato,onions, anchovies  and olives with a fork until mixed ( do not use a processor].
Fill the zucchini with the mixture but do not over fill. Place pieces of cheese on top, then drizzle with olive oil. sprinkle some oregano and season.
place in an ovenproof dish.
At this point you may throw in some quartered, medium sized potato and some extra sliced onions to the dish and they will cook at the same time.
Cover in foil and bake for 30 minutes, then remove the foil and bake for another 30 minutes or until potatoes are done.
Chocolate Truffle Ice Cream


Ingredients:
half-and-half, heavy cream, sugar, nutmeg, rosemary, brandy

Directions:
Combine the half and half and cream in a medium saucepan and put on medium-low heat.  Raise temperature to 175 degrees Fahrenheit or bring to a bare simmer if a thermometer is not available.
Once at temperature remove from heat and add rosemary, nutmeg, sugar, and chocolate syrup and whisk to combine.
Let mixture cool to room temperature.
Once Cool, combine the brandy with the mixture and immediately move to a closed container and place in the bottom of your fridge.  Allow the flavors to mellow until the mixture is thoroughly chilled, preferably overnight.
Once chilled and aged properly, add mixture to your ice cream maker (strain if you don't want the rosemary or nutmeg bits] and churn in accordance with the manufacturer's instructions (most churns will finish within 25-30 minutes].
Mixture will be slightly less than soft-set due to the alcohol when finished churning.  Quickly transfer to a closed container and allow it to harden in the freezer overnight.  The finished ice cream will continue to harden over the next few days, but can be served as refrigerator soft-serve after an overnight chill.
Serve in chilled martini glasses (to help prevent hand-heat from melting the ice cream] and garnish with mint, chocolate shavings, or a dusting of cocoa mix.
Tangy Pork Spareribs


Ingredients:
olive oil, lemon juice, wine vinegar, garlic cloves, chili sauce, ketchup, salt, black pepper, Tabasco sauce

Directions:
place ribs in large roasting pan.  mix oil, lemon juice, vinegar, teriyaki sauce, garlic and Tabasco sauce together, pour over pork.  cover with plastic wrap and marinate 6 hours in the fridge, turn ribs over once.
preheat oven to 350*F.
remove ribs from pan and set aside.  pour marinade into saucepan; add chili sauce, ketchup and beef stock.  season with salt and pepper, mix well and cook for 8 minutes over medium heat.
place ribs in clean roasting pan and brush generously with marinade.  cook for 1 1/2 hours basting every 15 minutes.
serve with any remaining sauce.
Grilled Chicken With Root Beer Sauce


Ingredients:
boneless skinless chicken breasts, ketchup, olive oil, apple cider vinegar, Worcestershire sauce, Dijon mustard, garlic powder, paprika, black pepper, salt

Directions:
Place the chicken breasts into gallon-sized storage bags.
Combine all ingredients from the root beer through the salt.  Mix thoroughly.
Reserve 1 cup of the root beer sauce for basting.
Pour the remaining sauce over the ckicken.  Marinade in the refrigerator for an hour or more.
Grill around medium hot coals or over medium heat on a gas grill for about 20 minutes, depending on the thickness of the chicken breasts.
Turn frequently and baste with the root beer sauce to form a nicely carmelized coating.
Serve and enjoy!
Easy & Delicious Turkey Meatloaf


Ingredients:
zucchini, ground turkey, tomato paste, egg, fresh thyme, dried thyme, black pepper

Directions:
Preheat oven to 350 degree.  Spray 9x5x3" glass pan with cooking spray.
Combine all ingredients gently until incorporated.  Press mixture into dish and shape into a loaf.
Bake 70 mins or until it registers 160°F.
Let stand 5 min and drain juices.
Super Simple Focaccia


Ingredients:
white bread flour, salt, caster sugar, dried yeast, olive oil, boiling water, cold water

Directions:
Place all the dry ingredients into a large bowl and mix with a wooden spoon.
Add the cold water to the boiling water in a jug, (as this will make the temperature just right to activate the yeast] then add the olive oil to the water.
Make a well in the centre of your dry ingredients and add the water and oil mix then stir together with your wooden spoon until it starts to form a sticky dough.
Flour a work surface and take the dough out of your bowl and need it for about 10 minutes.
When the dough is soft but elastic (it should stretch and then return to its shape] place it in the bottom of a large, well oiled bowl and cover with cling film.
Place the bowl somewhere warm for around 30 minutes or until it is roughly double the size it was when you put it in the bowl.
Remove it from the bowl and kneed it gently for about 1 minute then place it on an oiled baking tray approximately 12”x9” spreading it out so that it covers the tray evenly then recover it with the cling film and leave somewhere warm for about 20 minutes.
While it is proving pre heat your oven to 180c or gas 7.
Once it is proved (after 20 minutes] remove the cling film and using your finger poke a series of regular holes through the dough to the tray.
Sprinkle the top with some coarse rock salt and drizzle with olive oil then bake for about 20 minutes or until the top is an even golden colour.
When you remove it from the oven the outside of the bread will be quite hard to the touch and if you turn it over and knock gently on the bottom with a knuckle it will sound hollow.
Leave to cool on a wire rack and as it cools the outside crust will gradually soften.
Tossed Caprese Salad


Ingredients:
basil, cherry tomatoes, fresh mozzarella cheese, sugar, salt, pepper, extra virgin olive oil

Directions:
"Cut cherry tomatoes in half and add to a salad bowl. Cut fresh mozzarella into small pieces (similar to halved tomatoes] and add to the same bowl. Tear basil leaves into pieces and add to salad bowl. In a seperate bowl add 21 Seasoning Salute, sugar, salt, pepper and oil. Wisk to mix all ingredients. Drizzle the vinegar into the mixture and wisk again. Add the dressing to the salad bowl and toss the salad together, then serve."
French Vanilla Coffee Creamer


Ingredients:
sweetened condensed milk, vanilla

Directions:
"Mix together and store in fridge."
Roasted Potatoes With Spicy Tomatoes


Ingredients:
potatoes, olive oil, sea salt, canned tomatoes, wine, water, garlic cloves, tomato paste, sugar

Directions:
Place potatoes in baking dish. Toss with oil, sprinkle with sea salt.
Bake in moderate oven (180 C] for 50 to 60 minutes until golden brown.
Combine the rest of ingredients in saucepan. Bring to boil, reduce heat and simmer until sauce thickens.
Fold through potatoes, heat through.
Serve.