xiaoxl/recipe_data huggingface dataset:
Bow Ties or Farfalline With Tuna and Artichoke Hearts


Ingredients:
bow tie pasta, pasta, salt, olive oil, onion powder, garlic powder, black olives, tomatoes, string bean, tuna in water, tuna packed in oil, coarse black pepper, fresh parsley

Directions:
Bring 5 quarts of water to boil, add salt and bowties or farfalline or any other small pasta.
Cook until al dente, about 6 minutes.
Drain and place in large bowl.
Toss with 1 tablespoon of olive oil, stir in artichoke hearts, olives, tomatoes, and string beans.
Toss well.
Add tuna crumbled with a fork.
Season with salt, freshly ground pepper, onion & garlic powder, Italian seasoning and remaining olive oil.
Toss and garnish with fresh parsley.
Serve and enjoy!
Shrimp Deviled Eggs


Ingredients:
hard-boiled eggs, mayonnaise, bread and butter pickles, yellow onion, green onions

Directions:
Remove shell from boiled eggs.
slice eggs in half then remove and reserve yellow egg yolk in bowl.
With a fork break down and mash  the egg yolks, then add  mayonnaise and mix
Fold in chopped Bread & Butter Pickles, and onion.
Chop the thawed shrimp and add to egg yolk mixture.
Mix filling ingredients well.  Egg filling mixture should be a little chunky.
Add filling to eggs using a spoon or pipe into the sliced shells using a wide tip to allow for chunky consistancy.
Top the eggs with Paprika.
Quick Baby Bok Choy with Garlic
Category: side-dish
By wiebke

I prefer to use baby bok choy for this recipe, but you can also use large bok choy. The cook time is really quick, so have all the ingredients ready before you start.

Ingredients:
1 ½ tablespoons rapeseed oil
2 teaspoons minced garlic
1 pound baby bok choy
1 tablespoon light soy sauce
½ teaspoon white sugar
salt and freshly ground black pepper
¼ cup water
½ teaspoon sesame oil  (Optional)

Directions:
Heat a wok over medium heat. Add oil and allow to get hot. Add garlic and stir-fry until fragrant, about 30 seconds. Add bok choy and cook for 30 seconds. Season with soy sauce, sugar, and salt and stir-fry for 1 minute. Pour water into the wok, cover, and simmer until leaves are dark green and stems are tender, but still firm, 2 to 3 minutes. Remove from heat, drizzle with sesame oil, and season with pepper.

Prep time: 10 mins
Cook time: 4 mins
Total time: 14 mins
Yields: 3 servings

Calories: 95.4
Fat: 7.9 g
Saturated fat: 1.2 g
Carbohydrates: 4.9 g
Sugars: 2.5 g
Dietary fiber: 1.6 g
Protein: 2.7 g
Sodium: 330.3 mg
Lela's Banana Nut Bread


Ingredients:
oleo, shortening, sugar, eggs, baking soda, baking powder, plain flour, salt, bananas, buttermilk, vanilla flavoring, pecans

Directions:
Cream sugar and shortening.
Add eggs one at a time and beat.
Sift flour, baking powder, soda and salt together.
Add mashed bananas and buttermilk to creamed mixture, then add flour.
Add the vanilla and the nuts, stir well.
Cook in well greased and floured loaf pans for one (1] hour at 350 degrees.
Watch to see that they don't get too brown.
This is delicious with softened cream cheese spread on the slices when served.
My mother loved to make these loaves and give to friends at Christmas.
Mozzarella Tomato and Basil Salad


Ingredients:
mozzarella cheese, fresh basil, tomatoes, red wine vinegar, salt, pepper, olive oil

Directions:
Slice cheese as thin as possible., Slice tomato., On a large platter arrange alternate slices of cheese and tomatoes., Sprinkle with basil., Combine vinegar salt pepper and olive oil and drizzle over tomatoes and cheese., Let marinate at room temperature for up to 1 hour before serving.
Festive Cranberry Banana Bread


Ingredients:
butter, sugar, eggs, bananas, cranberries, lemon juice, vanilla extract, flour, baking powder, cinnamon, salt

Directions:
Preheat oven to 350 degrees.  Grease and flour two 8x4-inch loaf pans.
In electric mixer bowl, combine butter, sugar and eggs.  Beat until smooth.  Add lemon juice and vanilla extract; mix to combine.  Stir in bananas and cranberries.
In a separate bowl. combine flour, baking powder, cinnamon, and salt.  Add to the wet ingredients and stir until moist and combined.  Pour batter into loaf pans.
Bake at 350 degrees for approximately 60 minutes or until bread tests done.  Let cool, then wrap in aluminum foil.
Chicago Style Deep Dish Pizza Crust


Ingredients:
all-purpose flour, olive oil, eggs, thyme, water, fast rising yeast, sugar

Directions:
Whisk together water, yeast and sugar in a bowl and set aside to proof for 10 minutes.
In a large bowl sift together flour and salt and sprinkle in thyme. Mix eggs into yeast mixture. Pour liquid into dry ingredients and mix until a soft sticky dough forms.
remove dough to a lightly floured surface and knead 5 minutes, until dough is no longer sticky.
Place in a well oiled bowl, turning to coat all sides, cover and allow to rise until doubled in bulk 2 - 3 hours.
Punch dough down and place into a well oiled 12" pizza pan.
using your hands, move dough around the bottom of the pan and 2/3 the way up the sides.
Set aside and let rise 10 minutes.
Brush crust lightly with olive oil and add toppings.
Home Style Macaroni and Cheese
Category: main-dish
By VPATTISON

Cheesy Cheddar and cream cheese sauce with a touch of Dijon over Macaroni pasta and topped with bread crumbs.

Ingredients:
7 ounces macaroni
¼ cup butter
3 tablespoons all-purpose flour
2 cups milk
1 (8 ounce) package cream cheese
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons Dijon mustard
2 cups shredded Cheddar cheese
1 cup dry bread crumbs
2 tablespoons butter
2 tablespoons chopped fresh parsley

Directions:
Preheat oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain. In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese. Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.

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

Calories: 641.5
Fat: 40.4 g
Saturated fat: 24.8 g
Carbohydrates: 47 g
Sugars: 5.7 g
Dietary fiber: 2.5 g
Protein: 22.6 g
Cholesterol: 117.6 mg
Sodium: 828.4 mg
Pear and Grape Juice


Ingredients:
pears, red seedless grapes, water

Directions:
Juice together pears and grapes., Add water, taste and add more water until desired sweetness is obtained.
Apple Fritters


Ingredients:
all-purpose flour, kosher salt, eggs, unsalted butter, apple cider, tart apples, fresh lemon juice, granulated sugar, ground cinnamon, powdered sugar

Directions:
In a blender or food processor, process the flour, salt, egg yolks, butter and cider. Process until smooth.
In a large bowl, beat the egg whites.
Fold the flour mixture into the beaten egg whites, just until combined.
Peel and core the apples; cut into 1/4 inch thick slices.
Sprinkle the apple slices with lemon juice and toss with the sugar.
Heat 4 to 5 inches of oil in a large and heavy-duty saucepan over med.-high heat until the oil is hot enough to sizzle when a tiny bit of batter is dropped inches.
Dip an apple slice in batter - it should be evenly coated with batter, allowing excess batter to drip off.  Repeat with several more apple slices.
Carefully drop battered apple slices into the hot oil. Cook 8 to 10 minutes or until the apple slices are cooked through and the batter is puffy and golden. *Work in batches so you don't overcrowd the pan*.
Drain on paper towels.
Repeat until all apple slices are battered and cooked. Let cool., then sprinkle with powdered sugar before serving.
Sugar-Free Peanut Butter Cookies
Category: desserts
By lobsteriffic

My Dad is diabetic, but loves peanut butter cookies. I was playing around with some recipes to make a sugar-free version. This is what I came up with.

Ingredients:
2 cups smooth natural peanut butter
2 cups granular no-calorie sucralose sweetener (e.g., Splenda ®)
2  large eggs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Thoroughly mix together the peanut butter, sucralose, and eggs in a bowl. Drop mixture by spoonfuls onto the prepared baking sheet. Bake in the preheated oven until center appears dry, about 8 minutes.

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Yields: 24 cookies

Calories: 138.3
Fat: 11.7 g
Saturated fat: 1.7 g
Carbohydrates: 4.9 g
Sugars: 1.7 g
Dietary fiber: 1.5 g
Protein: 6 g
Cholesterol: 15.5 mg
Sodium: 62.5 mg
Low-Fat Italian Sausage Dinner


Ingredients:
green bell pepper, red bell pepper, onion, white mushrooms, tomatoes, zucchini, tomato paste, garlic powder, penne pasta

Directions:
Place sausage links along with 1/2 cup of water in non-stick dutch oven.  Prick skins. Heat to a boil and cook, turning once until sausages are grey and begin to give off liquid.
Add onion chunks and continue to boil.
When onion is tender, add mushrooms and peppers.
Cook until peppers are almost tender; add squash and zucchini.
Continue to cook at a boil to evaporate liquid.
When liquid is almost gone, remove sausages, cut each into 4 or 5 chunks, and add back to pot.
Add tomatoes with their juice, tomato paste and spices. Stir and heat through.
Serve over cooked pasta.
George's Diner Coney Burgers


Ingredients:
lean ground beef, onion, parsley, egg, tomato sauce, chili powder, sugar, onions

Directions:
1. Mix meat with the one onion (minced], parsley, bread cubes, egg, salt and pepper.
2. Make into paddies and fry to brown outside. Remove from pan.
3. Put remaining ingredients in pan with the remaining chopped onions and hamburgers. Cover and simmer for about one hour.
Hot Artichoke Spread


Ingredients:
artichoke hearts, cream cheese, mayonnaise, parmesan cheese, garlic, paprika

Directions:
Preheat oven to 350.
Reserve four artichoke hearts, chop remaining hearts.
Combine chopped artichokes and all remaining ingredients in shallow baking dish, such as 8x8.
Peel outer petals off reserved artichokes and sprinkle over top of dish.
Arrange intact centers over top of dish as well.
Sprinkle paprika over top for color.
Bake at 350 for 15 minutes or until hot and melted.
Italian Chicken (Crock Pot/ Slow Cooker)


Ingredients:
boneless skinless chicken breast halves, crushed tomatoes, water, chicken bouillon granules, chili powder, dried tarragon, garlic powder, cornstarch, water, cooked rice

Directions:
Place chicken in crock pot.
Combine the tomatoes, 3/4 cup water, onion, bouillon and seasonings and pour over chicken.
Cook on low for 3-4 hours.
Pour cooking juices from crock pot into a saucepan.
Combine cornstarch and 3 tablespoons of water until smooth.
Stir into cooking juices and bring to a boil.
Cook and stir until thickened.
Serve with chicken and rice.
Parmesan Peas


Ingredients:
parmesan cheese, pepper, salt

Directions:
"In a skillet or saucepan warm peas over medium heat until heated through.  Add the half and half or cream and parmesan cheese until cheese has melted."
The "Oops! I Forgot to Thaw the Chicken" Dinner
Category: meat-and-poultry
By Buckwheat Queen

Use your Instant Pot® to turn frozen chicken breasts, basmati rice, and whatever veggies you have on hand into a filling and delicious dinner on those nights when you don't have time to mess with thawing your chicken. This is the perfect recipe if you forgot to take out the chicken from the freezer. Every time I make this I am so happy with how tender and juicy the chicken is, as well as how perfect the rice comes out; fluffy, never mushy.

Ingredients:
1 cup brown basmati rice, rinsed
2 ½ cups low-sodium chicken broth
1 tablespoon olive oil
1 teaspoon salt
2  carrots, sliced
1  shallot, sliced
1 clove garlic, sliced, or to taste
2 (8 ounce) frozen skinless, boneless chicken breast halves
2 teaspoons lemon pepper seasoning
¼ cup chopped cilantro

Directions:
Pour rinsed rice into the bottom of a multi-functional pressure cooker (such as Instant Pot®). Stir in broth, olive oil, and salt. Add carrots, shallot, and garlic. Place frozen chicken breasts on top, about 2 inches apart. Sprinkle lemon pepper seasoning over everything. Close and lock the lid. Select Poultry function, or high pressure, according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release any remaining pressure carefully using the quick-release method. Unlock and remove the lid. Check the temperature of the chicken breasts at the thickest section; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the chicken breasts and fluff the rice with a fork. Place the rice and vegetables on a plate. Top with chicken breasts and sprinkle with cilantro before serving.

Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 4 servings

Calories: 337.9
Fat: 8 g
Saturated fat: 1.5 g
Carbohydrates: 38.4 g
Sugars: 3.8 g
Dietary fiber: 3.3 g
Protein: 29.4 g
Cholesterol: 67.1 mg
Sodium: 966.8 mg
Spicy Butternut Squash


Ingredients:
chili powder, lemon

Directions:
Mix chili powder and lemon juice together in small bowl. Place the squash in a very large microwave-safe bowl and pour the spicy lemon juice over it. Toss to coat cubes evenly. Push cubes toward the sides of the bowl so that they cook evenly.
Cover and microwave on high (100%] for 14 minutes. The squash is done when the tip of a small sharp knife or toothpick slides through a few of the cubes easily. Until done, re-cover and microwave at 2 minute intervals.
If serving hot, scoop onto plate with a large serving spoon and serve immediately. If serving cold, refrigerate until cool.
Apple Oatmeal Crumb Cake


Ingredients:
flour, rolled oats, sugar, brown sugar, salt, nutmeg, margarine, butter, baking soda, baking powder, vanilla, egg, apples

Directions:
Preheat oven to 350.
Combine flour, oats, sugar, brown sugar, salt and nutmeg in a bowl.
Cut in margarine with a pastry blender until mixture resembles coarse meal.
Reserve 1/2 cup of flour mixture for topping; set aside.
Add baking powder, soda, apple juice, vanilla and egg to remaining flour mixture.
Beat mixture at medium speed until blended; fold in chopped apple.
Spoon batter into a greased 8-inch round cake pan and sprinkle with the reserved 1/2 c flour mixture over top.
Bake for 30 minutes or until cake springs back when touched lightly in the center.
Cool on wire rack.
Buchinik (Cartoflan)-Galician Potato Pancakes (Latkes)


Ingredients:
potatoes, flour, salt, eggs

Directions:
finely grate the potatoes& sprinkle salt over them.
sprinkle the flour over potatoes to absorb the liquids.
Once liquids are absorbed, add 2 tablespoons of oil.
in a small bowl, put yeast, 2 tablespoons warm water, and 2 tablespoons of salt to create a yeasty mixture.
mix everything together along with eggs.
let rise for 1/2 hour.
fry in shallow oil--let the mixture fill the pan, to make big fluffy pancakes.
Bobby Flay's Chicken Fajitas


Ingredients:
cilantro leaf, lime juice, low sodium chicken broth, scallions, garlic cloves, honey, kosher salt, boneless skinless chicken breasts, red onion, bell peppers, avocado, olive oil, ground cumin, ground coriander, corn tortillas

Directions:
1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
2. Add the avocado, 1/2 cup water (more or less to get the consistency that you like], and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
Quiche Lorraine- Paula Dean's but Reduced Calorie


Ingredients:
eggs, 1% low-fat milk, bacon, swiss cheese

Directions:
Preheat the oven to 375 degrees F.
Combine the eggs, milk, salt, and pepper in a food processor or blender.
Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top.
Cover edge of crust with foil, take off for last 10 minutes of bake time.
Bake for 35 to 45 minutes until the egg mixture is set. Cut into 6 wedges.
Pina Colada ( Non Alcholic)


Ingredients:
coconut cream, sugar, water

Directions:
Combine coconut cream and sugar in a saucepan and boil until  sugar is dissolved.
Allow to cool.
Blend pineapple with the water in a blender.
Add pineapple mixture to the coconut cream mixture.
Mix well.
Serve well chilled with ice cubes.
Baked Penne With Roasted Vegetables,courtesy Giada De La


Ingredients:
zucchini, cremini mushrooms, yellow onion, extra virgin olive oil, salt, fresh ground black pepper, penne pasta, Fontina cheese, smoked mozzarella cheese, parmesan cheese, parmesan cheese, butter

Directions:
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
Mexican-Style Chili With Polenta Squares


Ingredients:
cold water, salt, yellow cornmeal, canola oil, onions, garlic, kidney beans, Mexican tomato sauce, Mexican chili powder, ground cumin, monterey jack cheese

Directions:
Coat a 9" square baking pan with cooking spray. In a medium saucepan, bring 2 cups water to a boil with salt. In a small bowl, whisk together  remaining 1 cup water and cornmeal. Gradually stir into boiling water until mixture has thickened, about 1 minute. Pour into prepared pan and spread evenly. Place in refrigerator to firm up, at least 30 minutes.
Meanwhile, in a large saucepan, heat oil over medium heat. Add onions and garlic. Cook, stirring occasionally, until softened and slightly golden, about 5 minutes.
Add beans with their liquid, tomato sauce, chili powder, and cumin; stir to combine. Bring slowly to a boil. Reduce heat and simmer, uncovered, 15 minutes, stirring frequently.
Remove polenta from the refrigerator and cut into 16 squares. Coat a large griddle or frying pan with cooking spray and heat over medium heat until hot. Add polenta squares, in batches if necessary, and cook, turning, until lightly browned on both sides, about 6 minutes total.
To serve, spoon chili into 8 individual bowls. Top each bowl with 2 polenta squares and sprinkle each with 2 tablespoons cheese.
Homemade Cookie Butter
Category: appetizers-and-snacks
By Yoly

There's nothing better than having butter that is as sweet as cookies. And now you can make your own cookie butter with this easy and simple recipe.

Ingredients:
1 (8.8 ounce) package speculoos cookies (such as Lotus Biscoff®)
¼ cup butter, melted
¼ cup oil
¼ cup brown sugar
¼ cup white sugar
2 teaspoons honey
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup water

Directions:
Place cookies in food processor and process to fine crumbs. With processor running on low speed, slowly add butter, oil, brown sugar, white sugar, honey, vanilla extract, and salt. Add water 1 tablespoon at a time until desired consistency is reached.

Prep time: 15 mins
Total time: 15 mins
Yields: 24 servings

Calories: 106.6
Fat: 6.2 g
Saturated fat: 2.6 g
Carbohydrates: 12.6 g
Sugars: 8.9 g
Dietary fiber: 0.1 g
Protein: 0.7 g
Cholesterol: 5.1 mg
Sodium: 78.9 mg
Herbed Chicken Piccata


Ingredients:
dried basil, lemon rind, pepper, garlic cloves, chicken breast halves, butter, margarine, lemon slices, lemon juice, chicken broth, parsley

Directions:
Combine first 5 ingredients in a plastic bag.
Flatten the chicken to ¼-inch thickness.
Lightly coat both sides of chicken with cooking spray; dredge chicken in breadcrumb mixture.
Melt margarine in a large skillet over medium high heat.
Cook chicken 4 minutes on each side or until done.
Meanwhile, sauté lemon slices in pan.
Add lemon juice and chicken broth.
Bring to a boil.
Add pepper and garlic to taste.
Garnish with parsley.
Lightly spoon sauce over chicken.  Goes well with pasta.
Sticky, Sticky Rice (Khao Neow)


Ingredients:
glutinous rice, water

Directions:
The method for sticky rice is almost the same no matter who you ask. Easy.
First, rinse the rice well, about 4 times. Then soak in cool water overnight. Make sure to cover the rice by a few inches of water.
Drain.
You’ll find the rice has doubled in size.
Bring water to boil in a wide pot or skillet (whatever you plan to use for the steamer].
Line bamboo steamer with thin cotton cloth or cheesecloth.
Add the soaked, drained rice.
Steam vigorously for 20-25 minutes until rice is tender.
Eat with your fingers, starting at the edge of the steamer and working your way around and towards the center. (The rice at the center is reserved for elders and honored guests]. Dip into some jeow or other spicy dip.
Enjoy with a smile. A sticky, sticky smile.
American Chop Suey (Aka - Escalloped Macaroni)


Ingredients:
elbow macaroni, hamburger, onion, crushed tomatoes, tomato sauce, sugar

Directions:
Cook elbow macaroni as directed on package.  Drain.
In a large skillet, over medium heat, cook hamburg, breaking up as it cooks, till browned.
Saute' onions and add to hamburg.
Add remaining ingredients  and continue to cook until  all ingredients are combined and hot.
Put elbows into a large serving bowl and pour hamburg/tomato mixture over them.  Mix well and serve with crusty Italian bread.
NOTE:  Optional ingredients:  green peppers, chopped.
mushrooms.
Pastel De Choclo - Corn Pudding


Ingredients:
onions, butter, flour, milk, bouillon cube, eggs, parmesan cheese, pepper, nutmeg, sugar

Directions:
Preheat oven to 375.
Saute onions in butter over low heat for about 10 minutes or until golden brown.
Meanwhile warm up the milk and dissolve the bouillon cube in it.
Add the flour to the onions and stir for 2-3 minutes.
Pour milk over it and keep stirring until it thickens, about 5 minutes.
Remove pan from the heat and add creamed corn, Parmesan cheese, bread crumbs. Mix well and let it cool for a few minutes.
Add the eggs, one at the time, mixing well.
Season with pepper and nutmeg and pour into a baking dish (9x9].
Bake for 40 minutes or until firm.