xiaoxl/recipe_data huggingface dataset:
Cranberry-Pineapple Gelatin Salad


Ingredients:
raspberry gelatin powder, unflavored gelatin, boiling water, cold water, crushed pineapple with juice, whole berry cranberry sauce, walnuts, cream cheese, confectioners' sugar, walnuts

Directions:
Spray a 4-cup gelatin mold or a 9-inch square pan with vegetable oil cooking spray.
In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until the gelatin is completely dissolved.
Stir in 1/2 cup cold water. Add the pineapple and juice, cranberry sauce, and walnuts. Stir with a metal spoon until all ingredients are completely incorporated.
Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.
About 1 hour before serving, invert the mold onto a serving platter and allow to sit at room temperature; the salad will release itself and come clean from the mold.
Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl. Spoon into the center of the mold.
Blue Corn Muffins


Ingredients:
red bell pepper, yellow bell pepper, onion, butter, margarine, butter, margarine, shortening, all-purpose flour, sugar, baking powder, salt, eggs, milk, half-and-half, cooked ham

Directions:
Saute/stir peppers and onion in hot oil until tender; set aside.
Add butter and shortening to a saucepan; melt over low heat; set aside to cool.
In a large bowl, combine cornmeal and the next 4 ingredients; mix well and set aside.
In a bowl, combine eggs, milk, half-and-half, and ham; stir in sauteed vegetables and melted butter/shortening mixture.
Add to dry ingredients, stirring mixture just until moistened.
Spoon batter into greased and floured muffin pans, filling 3/4 full.
Bake in a 350° oven for 20-25 minutes.
Air Fryer Fried Rice
Category: main-dish
By Soup Loving Nicole

No need to stand over a hot wok when your air fryer can do the work for you. Cleanup is also a breeze.

Ingredients:
2 tablespoons soy sauce
2 teaspoons Sriracha sauce
2 cups cold cooked rice
1 tablespoon sesame oil
1 tablespoon water
2 teaspoons vegetable oil
salt and ground black pepper to taste
1 large egg, beaten
1 cup frozen peas and carrots, thawed

Directions:
Preheat a 5-quart air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Whisk soy sauce and Sriracha together in a small bowl and set aside. Combine rice, sesame oil, water, vegetable oil, salt, and pepper in a large bowl. Stir until evenly combined. Transfer mixture to a 7-inch round metal cake pan or air fryer insert. Place pan into the air fryer basket. Air fry for 10 minutes, stirring halfway through cook time. Pour egg over rice mixture and cook until egg is set, about 4 minutes. Stir in peas and carrots, breaking up the egg. Cook for 2 minutes more. Divide between serving bowls and pour reserved sauce over the top.

Prep time: 5 mins
Cook time: 16 mins
Total time: 21 mins
Yields: 2 servings

Calories: 392.3
Fat: 14.6 g
Saturated fat: 2.6 g
Carbohydrates: 54.8 g
Sugars: 0.5 g
Dietary fiber: 3.5 g
Protein: 11 g
Cholesterol: 93 mg
Sodium: 1302.3 mg
Polenta and Sausage Stuffing


Ingredients:
unsalted butter, unsalted butter, water, salt, olive oil, onion, garlic clove, reduced-sodium chicken broth, parmigiano-reggiano cheese, fresh flat-leaf parsley

Directions:
Butter a shallow baking pan (15 by 10 inches]. Bring 6 cups water with salt to a boil in a 4-quart heavy pot, then add polenta in a stream, stirring with a long-handled spoon, and simmer, stirring constantly, 5 minutes (polenta will be very thick]. Add 3 tablespoons butter and stir until butter is incorporated. Spread polenta in buttered pan and chill, uncovered, until firm, about 15 minutes.
While polenta is chilling, cook sausage in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, breaking up lumps, until no longer pink, about 3 minutes, then transfer with a slotted spoon to a large bowl. Add onion to skillet and cook over moderate heat, stirring occasionally, until browned, about 3 minutes; add garlic and cook, stirring, until fragrant, about 30 seconds. Add remaining 1/2 cup water and stir up brown bits from bottom of skillet, then add onion mixture and chicken broth to sausage.
Preheat broiler. Melt 1 tablespoon butter with remaining tablespoon oil in a small saucepan. Invert polenta onto a large cutting board, then cut half of it into 1/2-inch cubes (reserve remainder] and toss with butter mixture in a medium bowl. Return polenta cubes to baking pan, spreading evenly, and broil 3 to 4 inches from heat until golden brown in patches, 8 to 12 minutes.
Put oven rack in upper third of oven and preheat oven to 450°F Butter a 13- by 9-inch baking dish (3-quart capacity].
Coarsely mash remaining polenta with a potato masher and add to sausage mixture. Add broiled polenta cubes, 1/2 cup cheese, parsley, and pepper to taste, and toss until combined well. Transfer to baking dish. Sprinkle top of stuffing with remaining 1/2 cup cheese and bake, covered tightly with a sheet of buttered foil (buttered side down], until heated through, about 20 minutes. Remove foil and bake until top is lightly browned, 10 to 15 minutes more.
Cooks' note:
Stuffing, without parsley and cheese, can be prepared (but not baked] 1 day ahead and chilled, covered. Bring to room temperature; stir in parsley before proceeding.
Honey Baked Chicken Wings


Ingredients:
chicken wings, salt, sugar, soy sauce, honey

Directions:
Throw some salt and sugar on the chicken wings.
Add enough soy sauce to nicely coat the chicken wings.
Place the chicken wings on a lightly greased cookie sheet in a single layer.
Squeeze honey over chicken wings (I turn the bottle of honey over and squeeze, making about three passes over each wing].
Bake at about 375 until honey carmelizes, turning occasionally-- It may take about 45 minutes-- Keep an eye on it--I like it when the wings are really browned but not burned.
Parmesan-Roasted Green Beans
Category: side-dish
By rachelbradley98

This simple recipe for roasted green beans is very tasty and kid-friendly.

Ingredients:
olive oil cooking spray
¾ pound fresh green beans, trimmed
sea salt and freshly ground black pepper to taste
1 pinch garlic powder, or to taste
3 tablespoons shredded Parmesan cheese, or more to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Coat a baking dish with cooking spray. Place trimmed green beans into the prepared baking dish. Season with sea salt, pepper, and garlic powder; toss to coat. Sprinkle Parmesan cheese on top. Roast in the preheated oven until cheese melts and forms a crisp shell over beans, about 10 minutes. Serve immediately.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 43.4
Fat: 1.2 g
Saturated fat: 0.7 g
Carbohydrates: 6.4 g
Sugars: 1.3 g
Dietary fiber: 2.9 g
Protein: 3 g
Cholesterol: 2.7 mg
Sodium: 148.8 mg
Mashed Banana Fritters


Ingredients:
bananas, flour, baking powder, baking soda, salt, sugar, butter

Directions:
Mix the flours, baking powder, soda, salt and sugar in a bowl.
Stir it into the mashed banana with a fork. (Add the fourth tbs of flour if mixture is too soft.].
Heat a frying pan to medium-hot and add enough oil to coat the flat area. (Traditionally, this snack is deep-fried but I find it not all that necessary.].
Scoop a tablespoon of the banana mixture onto the pan when the oil is heated to medium hot (a soft sizzling sound when the batter touches it]. Flatten the batter slightly.
Fry one side till medium brown and flip over to fry the other side.
Place cooked fritters on a few layers of kitchen paper. Best served warm but cooled is good, too. :].
Irish Potato Soup - My Way


Ingredients:
butter, onions, potatoes, chicken bouillon cube, skim milk, garlic clove, dried parsley, celery

Directions:
1.  Melt Irish butter in pan.  Thinly slice onion & potatoes and add to pan.
2.  Add the chicken bouillion, celery, dried parsley, garlic, and season with salt & pepper.
3.  Cover the pan, allowing the vegetables to soften under a low heat, do not let them brown.
4.  Add milk and mix until soup becomes thick then stir in cheese until fully melted.
5.  Serve piping hot with a few slices of buttered bread & enjoy.
6.  Experiment with adding other ingredients.
Shrimp Ceviche


Ingredients:
cucumbers, red bell pepper, orange bell pepper, yellow bell pepper, poblano chiles, serrano chili pepper, red onion, fresh cilantro, lime juice, raw shrimp

Directions:
Slice the ends off the cucumbers, then slice four strips lengthwise.  The goal here is to get strips of cucumber with no seeds.  Cut each strip into smaller (approximately 1/4"] strips using a small, sharp knife.
Using a chef's or santoku knife, dice the cucumber strips into 1/4" cubes.
Place diced cucumber into a large, sealable bowl.  Discard the center portion of the cucumbers.
Dice each of the three bell peppers similarly, using as much of the flesh as possible.  Add to bowl.
Cut a large red onion in half, peel it, and place the flat side down on a cutting board.  Cut off the top and bottom, then using your small knife, make a series of parallel cuts 1/4" apart, perpendicular to the top/bottom cuts.  The use your chef's knife to cut perpendicularly to THESE cuts and you'll have perfectly diced onions.  Add to bowl.
Finally, dice the chili pepper.  Care should be taken not to add seeds to the ceviche.
If using fresh limes, zest one or two and add the lime zest to the bowl.
Rinse peeled, deveined, and butterflied raw shrimp and put in a large Ziploc bag.  Pour in approximately 2/3 c lime juice.  You can add a bit of lemon juice here, too, if desired, but lime should be predominant.  If using fresh lime juice, you can throw a couple of the juiced lime halves into the bag as well.  Seal and lay flat in the refrigerator.
Finely chop the fresh cilantro, reserving enough whole leaves for garnish.  Add chopped cilantro to bowl.
Seal bowl and shake vigorously to thoroughly mix all ingredients.  Open and add the remaining lime juice.  Reseal and refrigerate.
The chemical "cooking" process begins immediately and usually takes several hours.  I like the lime flavoring to be fairly pronounced, so I let the process carry on overnight.  You'll want to flip the bag and shake the bowl a couple of times during the process.
The shrimp can be served whole (as pictured] or chopped into large pieces and incorporated into the ceviche.
Garnish with cilantro leaves and serve with fresh tortilla chips or thinly sliced, toasted baguette bread.
Spicy Fruit Salad
Category: salad
By puerca83

A delicious and refreshing summer fruit salad with a spicy twist. Tastes better the longer it's chilled, to let flavors blend.

Ingredients:
1 (8 ounce) can pineapple chunks, drained
1 cup cubed, seeded watermelon
1  mango, peeled and cubed
1  green apple, cored and sliced
¼ cup lime juice
2 tablespoons honey, or more to taste
1  jalapeno pepper, seeded and chopped
2 teaspoons chili-lime seasoning (such as Tajin®)

Directions:
Mix pineapple, watermelon, mango, and green apple in a large bowl. Blend lime juice, honey, and jalapeno in a blender until smooth. Pour jalapeno dressing into the large bowl and mix thoroughly. Sprinkle chili-lime seasoning on top. Chill for 1 to 2 hours before serving.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 6 cups fruit salad

Calories: 80.9
Fat: 0.2 g
Carbohydrates: 21.6 g
Sugars: 19 g
Dietary fiber: 1.4 g
Protein: 0.6 g
Sodium: 134.9 mg
Bacon and Scallion Corn Muffins


Ingredients:
lean bacon, scallion, yellow cornmeal, all-purpose flour, double-acting baking powder, baking soda, salt, eggs, unsalted butter, sour cream, milk

Directions:
Cook bacon until it is crispy.
Blot with paper towels& crumble it.
Drain off all but 1 tablespoon of the fat from the skillet, and use remaining bacon grease to cook the onion over moderately low heat, stirring, until it is softened.
Into a bowl sift together the cornmeal, flour, baking powder, baking soda, and salt.
In another bowl whisk together the eggs, butter, sour cream, and milk.
Stir in bacon, onion, and cornmeal mixture, and beat the batter well.
Divide the batter among 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 425 degree F.
oven for 20 minutes, or until they are golden.
Turn the muffins out onto a rack and let them cool.
Strudel - Any Fruit


Ingredients:
puff pastry, butter, brown sugar, orange zest, confectioners' sugar, milk, vanilla extract

Directions:
Melt butter over medium heat.  Add fruit and cook until tender.  When almost done, add sugar, zest and nuts.  Stir until sugar has melted, glazing the fruit.
Use your imagination to further spice it.
Assembly:
Preheat oven to 350°F.
On floured surface roll 1/2 the puff pastry (or get it, thawed, out of the package] and place a sheet of puff pastry on a silpat lined sheet (no silpat -grease it].
Along each side of the pastry, make angled slits 1 inch apart from the edge to 1/2 inch less than 1/3 the way across.
Spread half the fruit mixture down the center.  Fold the cut sides over the top in a criss cross pattern.  Pinch the end closed with a fork.
Repeat to make a 2nd strudel.
Bake 20-30 minutes, or until golden.
Glaze:
Combine glaze ingredients and whisk to blend.  If you want it thinner, add milk by .5 tsp fulls.
Drizzle over the warm strudel.
Milk Chocolate Frosting


Ingredients:
butter, margarine, salt, powdered sugar, milk, vanilla extract

Directions:
Instructions.
Combine the chocolate chips, butter and salt in a medium microwave-safe bowl.
Microwave the mixture on Medium-high (70%] power for 1 minutes, stir.
The morsels may retain some of their original shape.  If necessary,.
microwave at additional 10-15 seconds intervals, (to prevent burning.
of the chocolate] stirring just until smooth.  Alternatively, you can.
melt the chocolate on a hot water bath.
Transfer the mixture to a large mixer bowl. Stir in the vanilla.
extract.  Gradually beat in the sugar, alternating with the milk until.
you get a smooth frosting.
Restaurant Chicken Scarpariello at Home


Ingredients:
chicken, flour, olive oil, butter, onions, garlic cloves, white wine

Directions:
Put flour in large ziplock bag. Add chicken and toss to coat.
In large skillet, heat oil and butter.
Add chicken. Cook, turning occasionally, until lightly browned on all sides Remove chicken from skillet. Set aside and keep warm.
To same skillet, add shallots and garlic. Saute until softened (1 minute].
Add both peppers and cook for 3-4 minute Pour in a splash of the vinegar water from the jar of the vinegar peppers.
Add wine, broth and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes]. Return chicken to skillet, and cook until sauce is thick and chicken is heated through (3-4 min].
Clementine


Ingredients:
vodka, Vodka Water, water, Vodka Water, clementines, sugar

Directions:
Make the Vodka Water in a pitcher and have ready. Then you can make these individually when you want one.
In a glass, muddle the Clementine peel (or use tangerine or orange peel].
Sprinkle Sugar.
add Ice cubes.
and fill with Vodka Water.
Surmullet Fillet With Vongole in White Wine and Bisque Sauce


Ingredients:
thyme, garlic cloves, butter, cherry tomatoes, garlic cloves, thyme, sugar, olive oil, leeks, onions, tomato paste, white wine, butter, shallots, celery, tomatoes, capers, olive oil, clams, white wine, thyme, butter, garlic cloves, olive oil

Directions:
Preheat the oven to 135C (400F]. Cherry tomatoes cut in half and put on a baking sheet. Add smashed garlic cloves, thyme. sugar, olive oil and stir well. Place into the oven for 1 hour.
Clean the fish, gut, remove the heads and separate the fillets. Skeletons and heads are left on the sause. Each fillet season with salt and white peper.
Now cook the sause. Preheat the oven to 250C (482F], On a baking sheet with parchment lay the skeletons of red mullet, the white part of the leek, onions, garlic, thyme and tomato paste. Add the butter and all mix well. Put into the oven for 15 minute Finished base for the sauce put in a pot, still a little fry and pour dry white wine. Evaporate by half, then add 200 ml of water and evaporate by half again. Filter through the sieve and send the liquid back into the pan, add worm creame and butter, stir well, bring to taste with salt and white pepper.
Vegetables for tartare peel and cut into small cubes, mix in a bowl with capers and olive oil. Season with salt to taste. Put it in the refrigerator.
Warm up the olive oil, add butter, thyme and smashed garlic cloves, give the aroma to open up. Add vongole and fry them for one minute. Pour wine, salt, cover with a lid and cook for 3-5 minutes.
It remains to fry the fillet. Fry it in a mix of olive oil and butter on parchment wit garlic and thyme. Cooked fillet dry on a paper towel to get rid of excess fat.
Lets served our dish. At the bottom of the plate pour the sauce. Lay the fillet on top. Nearby lay vongole and pour them in the sauce in which they languished. Next spread the sun-dried tomatoes, and Tartar. You can decorate as desired with herbs, fresh tomato and capers.
Bon appétit! I will be glad to answer all your questions.
Seafood Creole
Category: seafood
By Plain ole Bob

This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.

Ingredients:
¾ teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried thyme leaves
½ teaspoon dried sweet basil
¼ cup butter
1 cup peeled chopped tomato
¾ cup chopped onion
¾ cup chopped celery
¾ cup chopped green bell pepper
1 ½ teaspoons minced garlic
1 ¼ cups chicken stock
1 cup canned tomato sauce
1 teaspoon white sugar
½ teaspoon hot pepper sauce (such as Tabasco®)
2  bay leaves
1 pound peeled and deveined rock shrimp (thawed if frozen)
1 pound bay scallops (thawed if frozen)
1 pound haddock fillets (thawed if frozen) - cut into bite-size pieces

Directions:
Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside. Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes. Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes. Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 328.2
Fat: 10 g
Saturated fat: 5.2 g
Carbohydrates: 11.8 g
Sugars: 4.8 g
Dietary fiber: 2.1 g
Protein: 47.2 g
Cholesterol: 224.1 mg
Sodium: 1018.8 mg
"Grilled" Venison Burgers


Ingredients:
egg substitute, non-fat powdered milk, water, onion, salt, black pepper, dry mustard, Worcestershire sauce

Directions:
In bowl, mix dry ingredients.
Add venison and mix well.
Add liquid ingredients and mix well with a fork, until bread crumbs are barely noticeable.
On plastic wrap, form into 8 (4 ounce] patties, making them round and very flat-- like a fast-food burger.
They can be cooked immediately, but I prefer to freeze them first.
Place them on a large cookie sheet and freeze them several hours.
Remove from freezer and place waxed paper between each burger as you stack them.
I stack them in 2 1-quart freezer zip-lock bags.
Preheat cast iron skillet to very hot.
Cook frozen burgers until they are slightly charred on one side (about 3-4 minutes] and then turn and cook until the other side is slightly charred and burgers are medium-well.
Do not overcook.
Turn burner off and leave burgers in the pan while you put condiments on your hamburger bun.
If cooking thawed burgers, cook about 2-3 minutes per side.
Baked Mashed Potatoes
Category: side-dish
By Nancy F.

Mashed potatoes that are lighter and fluffier. Cream cheese gives them a richer flavor. Can be made ahead of time!

Ingredients:
5 pounds Yukon Gold potatoes, peeled and cubed
½ cup butter
¼ cup milk
1 (8 ounce) package cream cheese, softened
1  onion, grated
1  egg
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain. In a large bowl, mash potatoes with the butter and milk. With a hand mixer, beat in cream cheese and onion. In a small bowl, beat the egg with a little bit of the mashed potatoes. Stir into potatoes, and season with salt and pepper. Transfer to a 2 quart casserole dish. Bake 1 hour in the preheated oven, or until puffy and lightly browned.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 12 servings

Calories: 294.6
Fat: 14.9 g
Saturated fat: 9.2 g
Carbohydrates: 35.6 g
Sugars: 0.7 g
Dietary fiber: 3.2 g
Protein: 6.2 g
Cholesterol: 56.8 mg
Sodium: 142.3 mg
Rosemary Shrimp Penne With Butternut Squash Sauce


Ingredients:
dry penne pasta, large shrimp, fresh rosemary, garlic cloves, salt, ground pepper, parmesan cheese, olive oil

Directions:
Add olive oil to heated deep heavy skillet.
Add squash, garlic, half of salt and half of pepper to skillet and saute squash on medium high until it begins to color, approximately 7-10 minutes.
Add chicken stock and simmer until squash is thoroughly tender, approximately 7 minutes.Add rosemary and remaining salt and pepper to taste.
Puree sauce with immersion blender or in stand blender until smooth. Note: if you prefer a more rustic texture, remove some squash before pureeing and cut into smaller cubes and add back to puree.
In the meantime, cook pasta per package directions in boiling salted water until al dente. Drain but do not rinse.
Heat olive oil in second heavy skillet over medium high heat.
Add shrimp and saute until pink about 3-4 minutes. Do not overcook.
In large pot, combine cooked pasta, sauce, and 1/2 of milk and stir until combined. Simmer over low heat, stirring occasionally. Add rest of milk slowly to reach desired consistency. Simmer until heated through.
Serve pasta in individual bowls with shrimp placed on top.
Sprinkle Parmesan on dish and serve hot.
Red Curry Chicken With ‘faux Saffron’ Rice


Ingredients:
red curry paste, red chili sauce, chicken breasts, salt, pepper, extra virgin olive oil, shallots, garlic, curry powder, turmeric, salt, pepper, flat leaf parsley, fresh ginger

Directions:
Marinade: Mix the curry paste, yogurt and Sriracha together. Add to a large plastic bag.  Add chicken breasts.  Rub marinade around chicken until thoroughly coated.  Refrigerate 2 hours, up to overnight.
Preheat oven to 425 degrees.  Remove chicken from plastic bag and place on a cooling rack. Place the cooling rack on top of a baking sheet. Sprinkle with salt and pepper and bake for 10-12 minutes, until chicken is fully cooked.
For the rice, add olive oil to a large pot over medium heat.  Add shallot and garlic; cook until translucent.  Add rice to the pot and toast in the olive oil until a light brown color develops, about 5 minutes.
Add curry powder, turmeric, salt and pepper. Toss around to coat rice and toast for about 1 minute. Add chicken stock and bring to a boil.  Reduce to a simmer, cover and cook 14-17 minutes.
For garnish, mix Greek yogurt and ginger. Salt and pepper, if needed.
Add a ladle of rice to a large bowl and top with one chicken breast.  Add one small spoonful of ginger yogurt in the center of the chicken and sprinkle the whole plate with parsley.