xiaoxl/recipe_data huggingface dataset:
Rigatoni With Escarole and Italian Sausage


Ingredients:
escarole, garlic cloves, rigatoni pasta, romano cheese

Directions:
Spray large skillet with cooking spray. Cook sausage over medium heat until brown and cooked through, about 10 minutes.
Add escarole and garlic. Saute 2-3 minutes. Cook, covered for 2-3 minutes or until escarole is wilted.
Toss sausage mixture, rigatoni, cheese together on an oven-proof platter. Top with bread crumbs and broil for 1 minute.
Cottage Pie With Kale & Cauliflower Mash


Ingredients:
lean ground beef, cauliflower, kale, carrots, leeks, red onion, garlic clove, nutmeg

Directions:
Chop the cauliflower, then place in a pan of boiling water. Simmer over a medium heat for 15 minutes (until softened].
Meanwhile, place the mince and all the other veggies in a frying pan. Cook over a medium heat until the mince has cooked and the veggies have softened.
Drain the cauliflower, then add to a food processor with the kale, almond milk and nutmeg.
Place the mince mixture in a baking dish and top with the kale and cauliflower mash.
Grill for 10 minutes.
Garnish with fresh coriander.
Chicken Enchiladas


Ingredients:
boneless chicken breast halves, olive oil, green chili peppers, garlic clove, cream cheese, monterey jack cheese, water, corn tortillas, heavy cream, avocado, green chili salsa, sour cream, green onion

Directions:
Preheat the oven to 350 degrees.
Place the chicken breast halves into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until the chicken is cooked through, about 15 minutes. Remove from the water, and set aside to cool. Shred the chicken meat and set aside.
Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno and garlic. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the Monterey Jack. As the cheese begins to melt, gradually stir in the water. Add the chicken meat, and stir into the skillet. Remove from the heat.
Spoon the chicken mixture into tortillas, and roll up. Place the rolls seam side down in a 9x13 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top, then pour cream over all.
Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top.
Pineapple Upside Down Cornbread


Ingredients:
cornmeal, unsalted butter, dark brown sugar, maraschino cherries, pecans, eggs, all-purpose flour, baking powder, salt, sugar, canola oil

Directions:
In a microwave-proof dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.
Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top.
Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.
Canned Peaches With Bourbon


Ingredients:
lemon juice, granulated sugar, Bourbon, water

Directions:
Prepare large pot with boiling water.
Make an x in each peach bottom.
Boil peaches, in batches, for approximately 2 minutes.
Remove peaches from boiling water & put into water/ice bath with lemon juice (to prevent discoloration].
Peel & pit peaches.  (Set aside skins & pits for jelly later if you want].
Place peeled/pitted peaches back into water/ice bath.
Sterilise 11 pint jars by washing & then baking at 225 degrees for 25 minutes or boiling for 10 minutes.  Heat jar lids & rings in pot of simmering water.
Fill canning pot with water & put onto boil.
Combine sugar with 6 cups water & heat.  Allow to simmer.
Pack peach halves into jars, cut side down.  This may require using chopsticks or forks to flip the fruit over.  Pack the peaches in as tightly as you can manage without damaging them.
Pour 1/4 cup bourbon into jars.
Fill the rest of the way with your syrup, leaving 1/2" of headspace.
Clean jar rims with a damp cloth & place lids & rings on finger tight.
Place jars into canning pot & bring water back to a boil.
Boil for 25 minutes.
Allow jars to set in canner once time is up to prevent siphoning.
Remove from canner, allow to cool for 24 hours, open & enjoy or store for up to a year.
Shrimp Crostini


Ingredients:
French baguette, olive oil, garlic clove, shrimp, olive oil, garlic cloves, Spanish onion, red bell pepper, parsley, mayonnaise, parmesan cheese

Directions:
Preheat oven to 350 degrees.
Slice baguette on the diagonal into 1/4 inch slices.  Lightly brush one side of slices with olive oil and rub with cut clove of garlic.  Place on baking sheet and toast in oven for 10-15 minutes or until golden brown.
Heat olive oil in skillet on medium heat.  Add garlic, onion, and red pepper and saute for 3 to 4 minutes until translucent.  Add shrimp and saute until shrimp curls and just turns pink.  Remove from heat immediately.
Place cooked shrimp, onion, and red pepper in food processor.  Add parsley, mayonnaise, Parmesan, and lemon juice and pulse until shrimp is chopped, but do not puree.  Season with salt and pepper to taste.
Spoon mixure onto toasted baguette slices.  Garnish with minced parsley.
Cranberry Nut Bread


Ingredients:
cranberries, sugar, orange zest, all-purpose flour, light brown sugar, baking soda, ground cinnamon, salt, ground cloves, eggs, sour cream, unsalted butter, pecans

Directions:
In a large saucepan, combine 1 1/2 cups of chopped cranberries, sugar & orange zest.
Brink to a boil, then reduce heat & cook 6 to 8 minutes or until cranberries are softened.
Remove from the heat & stir in the remaining berries before setting them aside.
Preheat oven to 350 degrees F & grease two 8-inch loaf pans.
In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, salt & cloves.
In another bowl, combine the eggs, sour cream & butter, then stir this mixture into the dry ingredients until just blended.
Fold in the cranberries & pecans, then pour batter into the two prepared loaf pans.
Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
Cool in the pan for 10 minutes on a wire rack before removing the loaves from the pans to cool completely on the wire rack.
Killer Voodoo Gumbo


Ingredients:
all-purpose flour, garlic powder, salt, chili powder, black pepper, onion powder, cayenne pepper, dried thyme, parsley flakes, msg, sweet onion, bell pepper, celery, fresh okra, corn, andouille sausage, Worcestershire sauce, tomatoes, kidney beans, shrimp, sour cream, cooked rice, gumbo file

Directions:
Roux: Place the vegetable oil and flour into a heavy oven-safe dish and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 90 minutes, whisking several times throughout the cooking process until roux is a red brick color and smells nutty.
Cajun seasoning: Mix all spices in a mortar or coffee grinder and grind together thoroughly.
Soup: Starting with chicken stock, add all ingredients (except shrimp] to a crock pot set to low. Cook for 4 hours on low stirring occasionally. Add shrimp and cook for about one additional hour until shrimp are pink and firm.
Thai Stir Fried Wide Rice Noodles, "Pad Si-iew"


Ingredients:
garlic, egg, cornstarch, rice wine, fish sauce, dark soy sauce, oyster sauce, palm sugar, black pepper, ginger, green onion, red onions, onion, beef, fish sauce, palm sugar, oyster sauce, dark soy sauce, broccoli floret, coconut milk

Directions:
Slice about 8 ounces of beef paper thin (you might persuade your butcher to put it through the bacon slicer] and marinade the beef in the marinade for about an hour.
Cook the noodles until tender, in plain water, then put in cold water to halt the cooking process.
Heat a wok and a little oil to stir fry the marinaded beef until it just begins to cook (because it is cut very thin, this is quite quick so be careful not to overcook].
Add the noodles and the remaining ingredients, and stir until blended and heated through.
Taste the sauce for balance of flavors (it should be just on the sweet side with a salty tang].
Yummy Cheese Fries
Category: side-dish
By Quincie

Easy and fast, these Cheddar cheese fries are served with bacon and dipped in ranch dressing.

Ingredients:
3 slices bacon
1 (28 ounce) package frozen French fries
1 cup shredded Cheddar cheese
Ranch dressing

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Preheat oven to 400 degrees F (205 degrees C). Place a piece of aluminum foil over a baking sheet; spread fries in a single layer on baking sheet. Bake in preheated oven until golden brown and crisp, 15 to 20 minutes. Preheat broiler. Sprinkle fries with cheese and crumbled bacon. Broil until cheese is melted, 1 to 2 minutes. Serve with Ranch dressing.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 3 servings

Calories: 536.3
Fat: 28.2 g
Saturated fat: 12.7 g
Carbohydrates: 56.8 g
Sugars: 0.4 g
Dietary fiber: 6.2 g
Protein: 19 g
Cholesterol: 50.8 mg
Sodium: 1360.9 mg
Cooked Mushroom Salad
Category: salad
By Nine

This mushroom salad can be served cold or warm. I usually use button mushrooms because they are easily available year-round.

Ingredients:
1 tablespoon olive oil
2 (16 ounce) packages sliced fresh mushrooms
salt and freshly ground black pepper to taste
2  garlic cloves, pressed
1 splash dry white wine
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley

Directions:
Heat olive oil in a large skillet over medium heat and cook mushrooms until they are soft and mushroom juice has reduced, 5 to 10 minutes. Season with salt and pepper. Stir in garlic and cook for 2 minutes. Add white wine and cook for 1 minute. Stir in dill and parsley.

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

Calories: 95
Fat: 4.2 g
Saturated fat: 0.6 g
Carbohydrates: 8.6 g
Sugars: 3.9 g
Dietary fiber: 2.4 g
Protein: 7.2 g
Sodium: 53.3 mg
Chocolate Almond Coffee Cooler


Ingredients:
nonfat milk, sugar

Directions:
In a blender, combine milk, cocoa powder, sugar, coffee and almond extract., Cover and blend until smooth., Add ice cubes., Cover and blend until ice is crushed., Pour into chilled glasses and top with whipped topping, if desired., Serve immediately.
Coconut Banana French Toast


Ingredients:
all-purpose flour, arrowroot, cornstarch, ground cinnamon, salt, soymilk, coconut milk, vanilla extract, coconut, coconut oil, bananas, maple syrup

Directions:
Preheat oven to 200°.
In a wide mixing bowl, whisk together the flour, arrowroot, 1/2 teaspoon of cinnamon, and salt.
Whisk in the soy milk, coconut milk, and vanilla extract.
Place the coconut shreds in a wide flat bowl or plate.
Preheat a large nonstick pan over medium heat.
Once warm, pour a thin layer of coconut oil or vegan butter (about 2-3 tbsp] into the pan to coat the entire bottom.
Dip each side of the bread in the batter mixture, and allow excess batter to drip off.
Dip one side in the coconut shreds, then cook each side of the bread until golden brown, about 4 minutes each side.
Repeat with the remaining slices. Oil the pan before each new slice.
Keep toast warm in the oven until serving.
Serve with sliced banana and maple syrup.
Amazing CHEESE TORTA


Ingredients:
reduced-fat cream cheese, parmesan cheese, salted butter, garlic, black pepper, lemon juice, pine nuts, walnuts, pesto sauce, sun-dried tomato, fresh basil

Directions:
first make your main cheese mix.  Combine the cream cheese, grated parmesan, minced garlic, pepper, butter and lemon juice in a mixing bowl.  I sometimes use my mini chopper (mini food processor] to mix the ingredients.
line a bowl (you can even use a large/wide coffee mug] with plastic wrap so the ends are draping over the outside of the bowl.  Spray the inside with a little cooking spray.
put 1 tbsp pine nuts and 1 tbsp finely chopped walnuts into bowl first, then add 1/4 cup of your cheese mixture on top. Spread evenly.
put 1 tbsp pine nuts and 1 tbsp finely chopped walnuts on top of the first cheese layer. Mix 1 tbsp of pesto with 1/3 cup of your cheese mixture and spread evenly on top.
put 1 tbsp pine nuts and 1 tbsp finely chopped walnuts on top of the second cheese layer. Mix 1/2 cup of finely chopped sundried tomatoes with 1/2 cup of your cheese mixture and spread evenly on top.
the last layer will be fresh basil leaves.  Place them on top of the third cheese layer and press down lightly.  Bring plastic wrap up from sides to completely cover the top of your torta.
refrigerate overnight (up to 2 days] so the cheese sets/hardens. Unwrap the top layer of plastic wrap and flip upside down onto serving tray. Completely remove plastic wrap and garnish with remaining fresh basil leaves.
Sherried Wild Rice Soup


Ingredients:
raw wild rice, water, salt, leeks, mushrooms, butter, flour, chicken broth, dry sherry, parsley

Directions:
Thoroughly wash rice and place in a heavy saucepan with water and salt. Bring to a boil and simmer, covered, until tender but not too soft; about 45 minutes. Fluff with a fork and simmer another 5 minutes, uncovered. Drain well.
Wash and trim leeks, leaving some of the green part. Chop leeks and mushrooms and saute in butter in a large saucepan until just tender; about 3 minutes. Stirring with a wooden spoon, sprinkle in flour and cook 1 minute. Slowly add chicken broth, blending well, and then rice. Stir with a whisk until thickened, then blend in cream and sherry. Remove from heat before it comes to a boil. Season with salt and pepper to taste.
Sprinkle each serving with minced parsley.
Honey Glazed Chicken
Category: meat-and-poultry
By jbrink1

I received this recipe from a friend of mine and have used this for years. My family requests this one often. It's a light meal that everyone will enjoy. Serve with steamed rice.

Ingredients:
¼ cup honey
2 tablespoons soy sauce
⅛ teaspoon red pepper flakes
1 ½ tablespoons olive oil
2  skinless, boneless chicken breast halves, cut into bite-size pieces

Directions:
Whisk honey, soy sauce, and red pepper flakes in a bowl. Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

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

Calories: 178.9
Fat: 6.5 g
Saturated fat: 1.1 g
Carbohydrates: 18.1 g
Sugars: 17.5 g
Dietary fiber: 0.1 g
Protein: 12.8 g
Cholesterol: 33.6 mg
Sodium: 481.2 mg
Banana Oatmeal Protein Bars
Category: appetizers-and-snacks
By bradyike

These bars are gluten free, high in protein, delicious, and so easy to make!

Ingredients:
2 cups gluten-free rolled oats
1 cup mashed banana
⅔ cup vanilla protein powder (such as Muscletech Whey Protein Plus®)
½ cup peanut butter, slightly melted
½ cup sweetened dried cranberries (such as Craisins®)
½ cup unsweetened flaked coconut  (Optional)
½ cup chopped raw almonds
¼ cup brewed sweet and spicy black tea (such as Good Earth® Sweet&Spicy®
2 tablespoons chia seeds
1 ½ teaspoons ground cinnamon
1 teaspoon vanilla extract
¼ cup coconut, or to taste  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan. Mix oats, banana, protein powder, peanut butter, cranberries, 1/2 cup coconut, almonds, tea, chia seeds, cinnamon, and vanilla together in a large mixing bowl; spread into prepared pan. Top with 1/4 cup coconut. Bake bars until lightly browned, 25 to 30 minutes. Set aside to cool until they set completely, at least 15 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 1 8-inch pan

Calories: 139.3
Fat: 6.3 g
Saturated fat: 2.6 g
Carbohydrates: 11.6 g
Sugars: 4.1 g
Dietary fiber: 2.3 g
Protein: 10.5 g
Cholesterol: 2.5 mg
Sodium: 68.3 mg
Chocolate Chocolate Chip Cookies


Ingredients:
all-purpose flour, cocoa powder, salt, baking soda, brown sugar, granulated sugar, butter, Crisco shortening, vanilla, eggs, chocolate chips

Directions:
Combine flour, cocoa powder, salt and baking soda in a bowl and set aside.
Combine brown sugar, white sugar, softened butter, Crisco shortening and vanilla.
Beat until creamy. (I use my stand mixer-it's much easier].
Add eggs and beat.
Add dry ingredients and mix well.
Stir in your chocolate chips and nuts (if using] at this point.
Using small cookie scooper, scoop balls out onto parchment lined baking sheet.
Put baking sheet in freezer for 30 minutes.
At this point you can put all the balls in a freezer bag for later use.
When you want to make some cookies, pre-heat oven or good toaster oven to 375°. Bake 8-10 minutes. I go 8 in my oven so they stay soft and gooey.
Let cool 2 minutes on pan, then cool on rack.
Smirnoff Upside-Down Cake Cocktail


Ingredients:
vodka, maraschino cherry

Directions:
Rub the rim of a highball glass with a bit of orange juice, then dip in colored sprinkles.
Fill glass with ice and pour in vodka, orange and pineapple juices.
Top off with club soda.
Garnish with a cherry and an orange twist, if desired.
Meaty Fettuccine


Ingredients:
fettuccine, half-and-half cream, alfredo sauce, ham

Directions:
Fill a large bowl with warm, salted water.
Break fettuccine in half, & put in the bowl; soak for 40-45 minutes.
Drain bowl, then add 1.5 cups of the shredded Italian cheese & the remaining ingredients. Mix well.
Pour into lightly greased 9 X 13 pan.
Put into preheated 350 degree oven, uncovered for 20 minutes.
Top with remaining 1.5 cups of shredded Italian cheese. Cook another 15-20 minutes until bubbly & cheese is melted. Let stand 5-10 minutes.
Grilled Bacon-Wrapped Stuffed Hot Dogs


Ingredients:
ketchup, Dijon mustard, kielbasa, cheddar cheese, onions, sauerkraut, bacon

Directions:
Prepare your grill for direct medium high heat.
Mix together the ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut with the chopped onion, set aside. Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.
Place a strip of cheese deep within the pocket of each hot dog. Top with sauerkraut and onions. Encapsulate the cheese at the ends with the sauerkraut mixture as well, so that no cheese is exposed (otherwise it will drip out when cooking].
Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end. Make sure you wrap tight enough so that the stuffing stays in, but not so tight so that when the hot dog expands will cooking the bacon would tear.
Coat your grill surface with vegetable oil so that the hot dogs don't stick. If you have a grill screen (a screen with smaller holes so that small pieces of whatever you're cooking don't fall through the grill], you can use it, just coat it with vegetable oil first and pre-heat for a couple of minutes. Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on that side is cooked, turn the hot dogs a quarter turn and grill for a couple more minutes. Continue to grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in between turnings to help with the cooking.
During the last minute of cooking, open up the hot dog buns and place them open-side down on the grill to lightly toast.
Remove the hot dogs and buns from the grill. Remove the toothpicks from the hot dogs, place them in the buns and serve.
Cherry-Chocolate Blossoms


Ingredients:
powdered sugar, butter, margarine, maraschino cherry juice, all-purpose flour, salt, maraschino cherry

Directions:
In large bowl, combine powdered sugar, butter, cherry liquid, almond extract and food color; blend well.
Lightly spoon flour into measuring cup; level off.
Add flour and salt; mix well.
Stir in cherries.
If dough is too dry, add a little more cherry liquid until dough holds together when shaped.
Shape dough into 1-inch balls.
Place 2 inches apart on ungreased cookie sheets.
Bake at 350 degrees F for 10 to 12 minutes or until edges are just slightly brown.
Immediately top each cookie with a chocolate candy, pressing down firmly.
Remove from cookie sheets and cool.
Verenika
Category: main-dish
By Cindy Droke

Cheese-filled dumplings served with ham and cream gravy.

Ingredients:
2 ½ cups dry cottage cheese
2  eggs
¼ teaspoon ground black pepper to taste
3 ¾ cups all-purpose flour
⅓ cup nonfat dry milk powder
¾ teaspoon baking powder
½ teaspoon salt
2  eggs
¾ cup water
4 teaspoons vegetable oil
3 tablespoons butter
1 cup cubed ham
3 tablespoons all-purpose flour
½ teaspoon salt
⅛ teaspoon black pepper
2 ½ cups warm milk

Directions:
In a blender, combine cottage cheese, 2 eggs and ground black pepper to taste. Cover and blend until smooth, or beat with an electric mixer until smooth;  Set aside. In a large bowl, stir together flour, milk powder, baking powder and 1/2 teaspoon salt.  In a small bowl, beat together 2 eggs, water and oil; combine with flour mixture. On a floured surface, knead dough about 10 times or until smooth.  Divide dough in half and roll out each portion to a 1/8 inch thickness. Using a 4 inch round cutter, cut out rounds of dough. Place 1 tablespoon of filling in the center of each circle. Moisten the edge and fold over to form a half moon shape; pinch to seal. Bring a large pot of  water to a boil. Add half of the dumplings and cook for 8 to 10 minutes or until tender; remove with a slotted spoon and drain. Repeat with remaining dumplings. While the dumplings are cooking, prepare the gravy. In a medium saucepan, melt the butter over medium-low heat.  Stir in ham, and cook until ham is light brown.  Add 3 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon ground black pepper. Stir.  Pour in milk all at once, stirring constantly; cook and stir until thick and bubbly.  Serve over the dumplings.

Prep time: 1 hr
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 30 dumplings

Calories: 126.6
Fat: 4.2 g
Saturated fat: 2 g
Carbohydrates: 14.9 g
Sugars: 1.8 g
Dietary fiber: 0.5 g
Protein: 6.8 g
Cholesterol: 35.1 mg
Sodium: 254.4 mg
Red Snapper With Coconut Sauce


Ingredients:
celery rib, tomato paste, coconut milk, chicken bouillon cube, bay leaves, tomatoes, cooked white rice, red snapper fillets, lime, juice of, olive oil, garlic cloves

Directions:
Sprinkle fillets with the lime juice.
In a staight-sided deep skillet, heat oil on medium heat. Stir in garlic, onion, celery and cook for 4 minutes, stirring often.
Stir in tomato paste and cook for 2 minutes. Don't skip this step.
Stir in coconut milk, chicken bouillion and bay leaf.  Bring to a boil and simmer on low for 10 minutes, stirring occasionally.
Stir in sliced tomatoes.  Add fillets, skin side up if not skinless, gently pushing them into the sauce.
Simmer for 5 minutes or until fish is cooked and flakes easily with a fork.
Transfer the fish fillets to a warm serving tray and keep warm.
Continue to simmer sauce until it reaches the desired consistency.
Ladle some sauce over fillets and serve the remainder on the side, accompanied with the rice.