xiaoxl/recipe_data huggingface dataset:
Vietnamese Fresh Spring Rolls
Category: appetizers-and-snacks
By Anonymous

These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite.  They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.

Ingredients:
2 ounces rice vermicelli
8  rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 ⅓ tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
¼ cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
½ teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts

Directions:
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce. In another small bowl, mix the hoisin sauce and peanuts. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Prep time: 45 mins
Cook time: 5 mins
Total time: 50 mins
Yields: 8 spring rolls

Calories: 82.4
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 15.8 g
Sugars: 5.2 g
Dietary fiber: 0.6 g
Protein: 3.3 g
Cholesterol: 10.8 mg
Sodium: 305.4 mg
Limoncello Tuna and Asparagus


Ingredients:
extra virgin olive oil, parsley, chives, rosemary, yellowfin tuna steaks, asparagus spears, lemon slice, shallot, lemon juice

Directions:
Whisk together olive oil, limoncello, and herbs.
Reserve 1/4 cup of the mixture and put the rest in a 1 gallon zip top bag.
Add tuna to the bag and chill for 2-4 hours, turning over occasionally.
Discard marinating liquid in the bag and season tuna with salt and pepper.
Grill asparagus and lemon slices until tender; season with salt and pepper.
Sear tuna on very hot (greased] grill for 1-2 minutes per side for rare (cook longer if you like].
While tuna in cooking. . . In a large bowl, toss lettuce, shallots, lemon juice and reserved marinade; divide among 4 plates.
Slice tuna against the grain and arrage it over the lettuce on each plate.
Serve asparagus on the side with lemon slices as garnish.
Rock 'n' Mole Veggie Burritos


Ingredients:
pinto beans, brown rice, monterey jack cheese, pico de gallo, fresh cilantro, whole wheat tortillas

Directions:
For each tortilla divide the ingredients, adding the mole sauce last.
Garnish with cilantro leaves and roll up burrito fashion.
Begin by rolling the tortilla 1/4 up, stop, fold in sides and finish rolling up. Serve seam side down.
Hurray for copycat recipes!
Bill's Fabulous Tuna Noodle Casserole


Ingredients:
tuna, onion, celery, milk, dry sherry, butter, garlic powder, sweet Hungarian paprika, parmesan cheese

Directions:
Heat oven to 350 degrees F.
Saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside.
Combine cooked drained noodles, condensed soup, and milk.
Add cooked vegetables to noodles.
Mixture should be juicy.
Add more liquid (milk] if too dry.
Mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese.
Season to taste with salt and pepper.
Spread mixture into a 1 1/2-2qt.
casserole dish and bake at 350 degrees F.
for 30 minutes, or until bubbly around the edges.
Sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste]; bake for 3-5 minutes more, or until onions brown nicely.
Remove from oven and let rest 5-10 minutes before serving.
Creamed Mushrooms (Eastern European)


Ingredients:
mushroom, butter, onion, sour cream, fresh dill, dried dill, salt, pepper

Directions:
In a non stick pan add butter and melt then add onions do not brown just cook until transparent (5 minutes], then add mushrooms cook another 3 minutes.
After mushrooms soak up all the butter add sour cream and dill, and then flavor with salt and pepper to taste.
Bring to boil and then reduce to simmer and cook for 1 minute.
Whole Wheat Overnight Yeasted Waffles


Ingredients:
unsalted butter, unbleached flour, whole wheat flour, cinnamon, sugar, instant yeast, salt, eggs, vanilla extract

Directions:
1.  Heat the milk in the microwave until warm.  Stir in the melted butter.
2.  Whisk together the flour, sugar, yeast, cinnamon, and salt in a large bowl.  Gradually whisk in warm milk and butter until smooth.  Whisk in the eggs and vanilla until incorporated.  Scrape down sides of bowl, cover and refrigerate 12-24 hours.
Heat the waffle iron.  When the iron is hot, remove batter from refrigerator and whisk to recombine and deflate.  Spread the correct amount of batter onto waffle iron and cook until golden brown, about 3-4 minutes.  Repeat with remaining batter or put batter in fridge to use again the next day.  Mine usually lasts about 3 days.
Caramelized Onion, Smoked Turkey, Mushroom and Gruyere Quiche Wi


Ingredients:
rolled oats, all-purpose flour, salt, unsalted butter, low-fat buttermilk, olive oil, onion, salt, fresh ground black pepper, dry mustard, fresh thyme leave, eggs, fat-free evaporated milk, gruyere cheese

Directions:
Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.
To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter.
Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.
To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.
In a medium bowl whisk together the eggs, egg whites and evaporated milk.
Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture, add cubed smoked turkey, and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.
Grilled Smoked Gouda Cheese With Capicola Sandwich


Ingredients:
unsalted butter, smoked gouda cheese, hot mustard, red radishes, dill pickles

Directions:
Butter the Sour Dough Bread, place in a hot skillet,1-slice Smoked Gouda 1-slice Capicola, spread Hot Mustard, 1-slice Smoked Gouda and Sour Dough Bread. Grill sandwich on both sides.
Remove sandwich, slice in half and place on a lunch plate.
Garnish plates with sliced Dill Pickles, Radish Slices and Baby Mixed Greens.
Chocolate Fudge Brownies


Ingredients:
butter, brown sugar, bittersweet chocolate, eggs, vanilla extract, baking powder, heavy cream

Directions:
Preheat oven to 350 degrees F. Grease and dust an 11x8 pan with coconut oil and cocoa powder.
Place butter, sugar, chocolate, and brown rice syrup in a medium sized pot and melt on low heat, stirring until everything is well blended (mixture does not have to be smooth]. Sift in the cocoa powder. Remove from heat and set aside to cool. Beat the eggs and vanilla extract together with an electric mixer until frothy. Then on low speed, mix in cooled chocolate mixture. Alternatively add in the flour, baking powder and heavy cream, beating mixture after each addition.
Pour mixture into the prepared pan and bake the brownies in the preheated oven for 30 minutes or until the top of the brownies is crisp and slightly cracked. (The inside of the brownies will be dense and soft to the touch.] Cool the brownies in the pan on a wire rack until cool. Cut into bars and serve. Frost with chocolate or vanilla frosting if desired. Enjoy!
Almond & Sesame Nut Roast With Mushroom-Onion Sauce


Ingredients:
olive oil, onion, risotto rice, carrot, leek, sesame seeds, sharp cheddar cheese, eggs, dried herbs, salt, pepper, butter, margarine, onion, mushrooms, all-purpose flour

Directions:
Heat oil in a large skillet and fry the onion gently for 2-3 minutes. Add the rice and cook slowly for 5-6 minutes, stirring frequently.
Add the vegetable stock, bring to a boil and then simmer for about 15 minutes, or until the rice is tender. Add a little extra water if necessary. Remove from the heat and transfer to a large mixing bowl.
Add the carrot, leak, sesame seeds, almonds, cheese, eggs and herbs to the mixture. Mix well and season with salt and pepper. Transfer the mixture to a greased 1 lb loaf pan, levelling the surface. Bake in a preheated oven at 350-F degrees for about 1 hour, until set and firm. Leave in the pan for 10 minutes.
To make sauce, melt the butter in a small saucepan and fry the onion until dark golden brown. Add the mushrooms and cook for a further 2 minutes. Stir in flour, cook slowly for 1 minute and then gradually add the stock. Bring to boil, stirring constantly, until thickened and blended. Season to taste.
Turn out the nut roast, slice and serve on warmed plates with fresh vegetables, accompanied by the sauce. Garnish with sprigs of Italian parsley if desired.
Caramel Apple Cheese Cake


Ingredients:
apples, lemon juice, sugar, cinnamon, heavy cream, spiced rum, graham cracker crust, cream cheese, sugar, vanilla extract, eggs

Directions:
Combine ingredients from apples through rum in a medium sauce pan., Simmer until apples are soft with a little crunch in the middle., Preheat oven to 350., Whip cream cheese until fluffy., Add eggs, sugar, and vanilla in a mixing bowl until smooth., Pour 3/4 of the apple filling into the bottom of the of the pie crust., Add cream cheese mixture on top of apple filling., Bake 30-35 min until center is set., Mix remaining apple filling and caramel sauce in the sauce pan., Let cool to room temperature., Spread caramel apple filling on top of pie.
Baked Butternut Squash


Ingredients:
butter, brown sugar, pineapple chunks, salt, fresh coarse ground black pepper, dried ginger, walnuts

Directions:
Set oven rack in the middle position; preheat oven to  425°.
Line a 17x11x1 inch jelly roll pan with foil, shiny side up, and coat with vegetable spray.
Place the squash in a large bowl.
Melt butter in a saucepan over medium heat; add brown sugar and stir with a wooden spoon until combined.
Add pineapple, salt, pepper, and ginger.
Bring to a boil, decrease heat to medium, and cook until mixture is syrupy, about 15 minutes.
Pour pineapple mixture over squash and toss to coat.
Spread squash on prepared pan.
Bake 20 minutes, shaking pan after 10 minutes for even cooking, until squash is soft when pierced with a knife.
Sprinkle with walnuts and serve immediately.
Store leftover squash in  covered container in the refrigerator.
White Bean and Ham Bone Soup
Category: soups-stews-and-chili
By Bibi

What to do with that leftover Easter ham bone? Try this tasty soup that is created from a ham stock, to use now, or later. Use your favorite dried white beans. My choice is Great Northern.

Ingredients:
1  ham bone with meat
4 quarts water
1 pound dry great Northern beans
2 cups diced fully cooked ham
1 cup diced celery
1 cup diced carrots
1 cup diced onion
2 cloves garlic, minced
4 tablespoons dry sherry  (Optional)
salt and pepper to taste
¼ cup minced fresh parsley  (Optional)

Directions:
Combine ham bone and 4 quarts of water in a large stock pot of Dutch oven at least the night before. Bring to a boil, cover, reduce heat and simmer for 10 to 12 hours. In the meantime, place beans in a large pot with water to cover; soak overnight. Drain beans the next day and return to the pot. Remove ham bone from the pot and pick off any edible meat. Strain the stock and measure out 3 quarts for the soup. Remaining stock can be frozen. Pour 3 quarts of stock over the soaked beans. Add ham, celery, carrots, onion, and garlic. Season with salt and pepper. Bring soup to a boil, then reduce heat to a simmer. Cover, tilting the lid to allow steam to escape, and simmer until beans are tender, 1 1/2 to 2 hours. Add sherry in the last 30 minutes of cooking and season with salt and pepper. Ladle soup into bowls and sprinkle with fresh parsley.

Prep time: 15 mins
Cook time: 11 hrs 30 mins
Total time: 11 hrs 45 mins
Yields: 10 servings

Calories: 241
Fat: 5.6 g
Saturated fat: 2 g
Carbohydrates: 32.6 g
Sugars: 2.5 g
Dietary fiber: 10 g
Protein: 15.4 g
Cholesterol: 15.1 mg
Sodium: 435.8 mg
Minestrone Soup I
Category: soups-stews-and-chili
By A. Hatton

All the food groups are represented.  Serve this hearty soup with lightly toasted bread to get every last drop.  Recipe can be doubled.

Ingredients:
4 tablespoons margarine
¾ cup chopped onion
¼ cup chopped celery
½ cup chopped carrots
1 (19 ounce) can cannellini beans
½ cup shredded cabbage
1 (14.5 ounce) can stewed tomatoes
1 tablespoon tomato paste
1 ½ cups cubed potatoes
1 quart chicken broth
2 cloves garlic, minced
2 tablespoons dried parsley
1 teaspoon salt
½ cup elbow macaroni
½ cup grated Parmesan cheese

Directions:
Melt butter or margarine in a heavy pot over medium heat.  Add onion, celery, and carrots; saute for a few minutes. Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot.  Bring to a boil, cover, and reduce heat.  Simmer for approximately 1 hour until vegetables are barely tender. Add pasta, and simmer for 30 minutes more.  Correct seasoning, and serve hot with grated cheese.

Yields: 6 servings

Calories: 292.3
Fat: 9.6 g
Saturated fat: 2.5 g
Carbohydrates: 41.1 g
Sugars: 5.3 g
Dietary fiber: 7.2 g
Protein: 12.3 g
Cholesterol: 5.9 mg
Sodium: 765.9 mg
French Style Chicken Breasts


Ingredients:
boneless skinless chicken breasts, deli ham, swiss cheese, salt, pepper, garlic, white wine, butter

Directions:
Pound chicken to flatten to about 1/4 inch thick., Season with salt, pepper and garlic to taste., Place a slice of ham and a slice of cheese on each., Roll up as you would a jelly roll and secure with toothpicks or poultry string., Brown chicken on all sides in oil or butter and place in casserole dish., Mix white wine and mushroom soup and pour over chicken., Bake at 350 degrees for 35-45 minutes or until done.
Tropical Smoothie (Barefoot Contessa) Ina Garten


Ingredients:
mango, papaya, banana, skim milk, nonfat yogurt, honey

Directions:
In a blender, combine the mango, papaya, banana, orange juice, milk, yogurt, honey, and ice.
Blend until smooth.
Garlic Eggs from the Provençe


Ingredients:
garlic cloves, eggs, capers, olive oil, wine vinegar, salt, pepper, fresh tarragon

Directions:
Peel the garlic. Blanch them in hot water (max 10 mins], drain well.
Boil the eggs circa 9 mins, peel and halve them.
Mince the tarragon.
Grind the garlic, anchovies, and capers into a fine paste in a mortar and pestle.
Add oil and vinegar slowly while continuing to grind.
Pour the sauce into a glass (or glazed] bowl and add the eggs and tarragon.
Keep covered in the fridge.
Chocolate Chip Cream Cheese Dessert Ball - Unique!


Ingredients:
cream cheese, butter, vanilla extract, confectioners' sugar, brown sugar, pecans, graham cracker

Directions:
Beat the cream cheese, butter and vanilla in a mixing bowl., Gradually add the sugars, mixing just until combined., Stir in the chocolate chips., Cover in plastic wrap and shape into a ball.  Chill for at least 3 hours., Just before serving, roll the cheese ball in the chopped pecans., Serve with graham crackers.
Fiesta Slow Cooker Shredded Chicken Tacos
Category: meat-and-poultry
By Ashlie Boucher

Quick, easy, and tasty!

Ingredients:
1 cup chicken broth
3 tablespoons taco seasoning mix
1 pound skinless, boneless chicken breasts

Directions:
Combine chicken broth and   mix in a bowl. Place chicken in a slow cooker and pour chicken broth mixture over chicken. Cook on Low for 6 to 8 hours. Shred chicken.

Prep time: 10 mins
Cook time: 6 hrs
Total time: 6 hrs 10 mins
Yields: 8 servings

Calories: 71.1
Fat: 1.2 g
Saturated fat: 0.3 g
Carbohydrates: 2.4 g
Sugars: 0.7 g
Protein: 11.2 g
Cholesterol: 30 mg
Sodium: 415.4 mg
Veal Chop With Cheddar Grits and Roasted Cauliflower


Ingredients:
cauliflower, olive oil, thyme, fresh ground white pepper, unsalted butter, garlic cloves, shallots, heavy cream, grits, cheddar cheese, fresh ground white pepper, shallot, garlic clove, fresh thyme, unsalted butter, mushrooms, garlic clove, shallot, black peppercorns, fresh thyme, fresh parsley, madeira wine, unsalted butter, sherry wine vinegar, fresh thyme

Directions:
For the roasted cauliflower:
Preheat the oven to 375 degrees F. Break up the head of cauliflower into small pieces. Toss with the olive oil, thyme and salt and pepper to taste. Spread out in a roasting pan and roast until tender, about 12 minutes.
For the cheddar grits:
Melt the butter in a medium size saucepan over medium-high heat. Add the garlic, shallots, cream and stock and bring to a boil. Whisk in the grits and lower the heat to a simmer. Cook until thickened, whisking constantly, 25 minutes. Stir in the cheese and season to taste with salt and pepper.
For the veal chop:
Heat the oil in a saute pan. Sprinkle both side of the veal chop with salt and pepper. Once the oil is hot, place the veal chop into the pan and cook, undisturbed, until it has a golden caramelized crust, about 4 minutes. Flip and cook the other side, undisturbed, 4 more minutes. Add the shallots, garlic, thyme and butter and cook, basting the chop by spooning the butter over the top, until golden brown, about 20 minutes. Allow to rest 15 minutes before serving.
For the veal jus:
In a large pot, heat the oil over high heat until smoking hot. Sear the veal trimmings in the oil until well-caramelized, turning occasionally.
Spoon off about 3/4 of the fat and add the mushrooms, garlic, shallots, peppercorns, thyme and parsley and cook, covered, over medium-low heat, until the mushrooms are cooked through and begin to brown, about 6 minutes. Add the red wine and reduce almost completely over high heat. Add the Madeira and reduce almost completely. Add a third of the veal stock and reduce almost completely. Add another third of veal stock and reduce by half. Add the remaining veal stock and simmer, 10 minutes more.
Strain the jus into a clean pot and return to high heat; reduce until tasty. Add the butter, whisking, then the vinegar. Season with salt and pepper, then strain. Add the thyme to steep until ready to serve.
For plating:
Spoon the grits onto a plate and place the veal chop on top. Add the cauliflower around the side of the dish and ladle the jus around its perimeter. Serve immediately.
Easy Truffles


Ingredients:
butter, cocoa powder, cocoa powder

Directions:
Crumble up the biscuits as much as possible., Melt the butter., Mix all of the ingredients together., Once mixed put into the fridge for about 2 hours, or until set., Roll the mixture into truffle sized balls then roll the balls in the toppings., Put back into the fridge until serving.
Oriental Tuna Salad


Ingredients:
tuna in water, water chestnuts, low-fat mayonnaise, green onions, fresh lemon juice, soy sauce, seasoning salt

Directions:
Combine all ingredients and mix well., Serve on lettuce leaves or on bread, if desired.
Kentucky Fried Turkey


Ingredients:
water
msg
turkey
KFC Original Recipe Breading Mix (Copycat]

Directions:
NOTES: THOROUGHLY STUDY ARTICLES (OR WATCH YOUTUBE VIDEOS] REGARDING SAFETY HAZARD PREVENTION WHEN DEEP-FRYING TURKEY. I STRONGLY RECOMMEND PREPARE THIS RECIPE ONLY IF YOU HAVE A BARBOUR 1118 32-QUART STAINLESS STEEL TURKEY DEEP FRYER SET (WITH ACCOMPANYING INSTRUCTIONS, DEEP-FRYING BASKET, RACK AND HOOK]. THE ENTIRE SET CAN PURCHASED ONLINE FOR AS LOW AS $92.00.DO NOT BRINE TURKEY IF USING PRE-BRINED TURKEY (TURKEY ENHANCED IN A SALINE SOLUTION OR BROTH; CHECK INGREDIENT LABEL]. (STEP ONE]: PLACE a large colander in sink; REMOVE neck and gizzards from one fresh (or properly, completely thawed] 14-16 pound turkey (save neck and gizzards for stuffing and/or gravy if desired]; RINSE turkey inside and out under cold running water above colander; ALLOW to drain; MEASURE the BRINE ingredients into a sterilized 5 gallon bucket: 8 quarts (32 cups] water, 3/4 cup unseasoned meat tenderizer, and 6 tablespoons MSG.
SLOWLY lower turkey into the bucket with brine; COVER turkey; ADJUST refrigerator racks to fit the 5 gallon bucket; PLACE bucket in refrigerator for 12 (and up to] 24 hours (if desired you may inject the brine solution into turkey evenly, using a poultry brine injector].
MIX the 1/4 cup Recipe #422315 in a medium bowl (use seasoning mix only without adding flour].
REMOVE turkey from brine after marinating; SET turkey again in the large colander in sink; ALLOW turkey to drain in colander; PAT turkey as dry as possible; LOOSEN skin from turkey from the neck end by sliding fingers under the skin to the end of the breast without tearing skin; GENEROUSLY apply the seasoned RUB mixture well under the beast skin, on the outer skin, and in the inner cavities; PLACE seasoned turkey into a roasting pan; COVER; PLACE into refrigerator; ALLOW turkey to absorb seasonings for 8-12 hours.
REMOVE turkey from refrigerator; UNCOVER turkey; ALLOW to rest at room temperature for 1 1/2 to 2 hours.
POUR 4 gallons vegetable oil or peanut oil into 32-quart stainless steel turkey deep frying pot; PLACE pot over a sturdy outdoor propane burner; SLOWLY heat FRYING OIL to 250°F; USE a deep-frying thermometer to moniter heat.
CAREFULLY and slowly lower the deep-fryng rack with hook containing brined turkey into the preheated frying fat; RAISE the oil temperature to 295°F.
SET timer for 55 minutes; MAINTAIN oil temperature between 275°F and not over 300°F (check the oil temperature often using a deep-frying thermometer].
STEADILY pull the hook with rack to lift turkey; TEST the temperature of the turkey in the deepest part of where the thigh and breast meet without touching the bone, using a probe instant-read meat thermometer; CAREFULLY pull turkey from the hot oil when an instant-read thermometer inserted into the thickest part of the breast reads at least 165°F, and in the thigh, 180°F; PLACE turkey on a well-placed large cutting board to rest; TENT turkey loosely with foil.
ALLOW turkey to rest between 20-30 minutes, without piercing or carving turkey in the meantime; CARVE turkey properly for maximum enjoyment; SERVE immediately and enjoy!
Summer Chicken Salad


Ingredients:
boneless chicken breast halves, mandarin oranges, pineapple chunks, pecans, light mayonnaise, dried dill weed, white sugar

Directions:
In a large mixing bowl, combine the chicken, oranges, pineapple and pecans.
Whisk together the mayonnaise, dill weed and sugar.
Add to the chicken mixture, toss well and refrigerate over night so flavors may blend.
**Cook time does not include cooking the chicken (hopefully you have left-over chicken you can use for this recipe] or letting the dish refrigerate overnight.