xiaoxl/recipe_data huggingface dataset:
Buttermilk and Gorgonzola Coleslaw


Ingredients:
dill, white sugar, mayonnaise, salt, pepper, gorgonzola

Directions:
DRESSING: In a medium mixing bowl, preferably one with a lid,  combine dried onion, dill, white sugar, mayo, buttermilk, vinegar and salt and pepper. Mix well with a whisk or a fork. Set aside for 5 minutes.
*Empty coleslaw mix into a separate bowl, add in 1/2 of the dressing and fold ingredients until all is well incorporated. Store the remaining dressing in a jar with a tight fitting lid and place in the fridge.
Add the crumbled Gorgonzola cheese and gently fold into the slaw mix until completely distributed. Cover and refrigerate for at least 2 hours before serving. Adjust salt to taste before serving and add more of the dressing if you feel your slaw mix is too dry.
*NOTE: After combining the dressing with the slaw mix it may appear dry, but refrain from adding more wet ingredients to moisten. As the slaw sits in the fridge, the salt and sugar within the recipe will draw out the natural water in the cabbage and dilute the dressing naturally. Additionally, you can make the dressing up to 1 week before use and store in a jar with a tight fitting lid in the fridge. When ready to use, simply add the slaw mix and Gorgonzola.
Healthier-For-You Hamburger Helper


Ingredients:
lean ground beef, onion, great northern beans, diced tomatoes with jalapenos, tomato sauce, whole wheat pasta, red pepper flakes, chili powder

Directions:
Cook beef and onion in a large skillet until the meat is brown and the onion is tender. Soak up the excess fat with a paper towel, and rinse the meat and onion mixture in a colander.
Rinse the beans and add to the skillet. Stir in the tomatoes, sauce, macaroni and spices. Bring the mixture to a boil; reduce heat. Simmer the meal, covered, and stir often for 15-20 minutes - or until the macaroni is tender.
Remove the skillet from the stove and sprinkle the cheese over the mixture. Let the cheese melt for about two minutes and serve.
White Fish Provencal


Ingredients:
olive oil, kosher salt, black pepper, onion powder, garlic powder, basil leaves, thyme leaves, stewed tomatoes, white wine

Directions:
Preheat oven to 375 degrees.
Place fish fillets in a oven safe baking dish.
Drizzle 1-1/2 T Olive Oil over fish. Rub oil on both sides and Salt & Pepper.
Sprinkle fish with Onion and Garlic Powders, Basil and Thyme herbs.
Top with a 1-1/2 heaping T of Stewed Tomatoes per fillet
Pit and slice Olives into halves or quarters and sprinkle on top of tomatoes(Kalamata is delicious in this recipe].
Splash the tops of tomatoes & olives with White Wine and drizzle the remaining Olive Oil.
Bake with a foil tent for 15 minutes or until fish is white and flakey.
Homemade Cinnamon Bubble Bread


Ingredients:
active dry yeast, warm water, milk, shortening, sugar, cinnamon, salt, flour, eggs, butter

Directions:
soften yeast in warm water according to directions on package.
in a medium saucepan melt the shortening then add milk 1/2 cup sugar 2 tsp cinnamon and salt and scald( cook untill just boiling] then take off and move to mixing bowl.
add 1 cup flour and beat well add eggs beat to mix in add 1 cup more flour and yeast mixture and beakt untill smooth.
add in remaining flour untill you cant mix any more then knead on lightly floured surface 8-10 minutes
place in greased bowl turning once to grease surface cover let rise until double the size (1-1 1/2 hours].
punch down and let rest for 10 minutes.
mix the remaining sugar and cinnamon.
shape dough into balls about 28 about golf ball sized
roll each dough ball in melted butter and then cinnamon sugar.
and place in greased bundt pan cover and let rise til double (about an hour].
bake in oven at 350 for 35-40 minutes.
Deep Fried Dill Pickles
Category: appetizers-and-snacks
By MARBALET

Delicious dill pickles that are battered then fried. This recipe also works well with other pickled vegetables, like pickled peppers.

Ingredients:
2  eggs
1 cup buttermilk
1 tablespoon Worcestershire sauce
½ teaspoon vinegar-based hot pepper sauce
¾ teaspoon cayenne pepper
¼ teaspoon seasoning salt
¼ teaspoon garlic powder
1 cup cornmeal
2 ¼ cups all-purpose flour
1 teaspoon salt
¾ teaspoon ground black pepper
1 (32 ounce) jar dill pickle slices
1 cup vegetable oil for deep frying
salt and pepper to taste

Directions:
In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder. In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper. Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C). Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry  until golden brown. Drain on paper towels. Salt and pepper to taste

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 12 servings

Calories: 174
Fat: 3.6 g
Saturated fat: 0.7 g
Carbohydrates: 30.3 g
Sugars: 2.3 g
Dietary fiber: 2.3 g
Protein: 5.5 g
Cholesterol: 31.8 mg
Sodium: 1222.5 mg
Healthy Cornbread


Ingredients:
cornmeal, all-purpose flour, whole wheat flour, baking powder, sugar substitute, honey, salt, skim milk, applesauce, low-fat mayonnaise

Directions:
Combine dry ingrients and mix.
Combine wet ingredients and mix.
Sift in dry into wet and fold in gently.
Bake in preheated oven at 400 degrees for 20 minutes (adjust to your oven].
Let cool and cut into 20 squares.
Eggplant and Lentil Lasagne


Ingredients:
eggplant, table salt, olive oil, garlic cloves, celery, carrots, dry white wine, tomatoes, tomato paste, dried brown lentils, flat leaf parsley, sea salt, fresh ground black pepper, sugar, olive oil, bechamel sauce, parmesan cheese

Directions:
Remove the stalk from the eggplant, then slice it lengthways into 1cm thick slices. Place a few slices in a colander which you have set over a large bowl. Scatter salt liberally over the slices, then keep on layering the slices using up the salt as you go. Allow the eggplant to release its juice over the next hour or so.
While the eggplant is doing it’s thing, start on your sauce. Heat 2 tablespoons of oil in a large heavy-based saucepan over medium heat and then sauté the onion and garlic for two minutes. when the onion starts to soften, add the celery and carrot, stir well to thoroughly coat in oil, and sauté for a further five minutes.
Add the wine  if you are using it (or half a cup of water if you are not] and allow the wine to bubble, stirring through the vegetables. When the wine has reduced by half, add the tomatoes, tomato paste, lentils, parsley and enough water to cover the contents by a further 2cm. Season with salt and pepper, add the sugar and stir well, then bring to the boil. Reduce the heat to a slow simmer, cover the saucepan and simmer gently for an hour. From time to time, give the sauce a good stir – you may have to add another cup of water if it get’s too dry. The lentils should become the consistency of cooked peas.
Heat 3 tablespoons of oil in a large heavy-based frypan and add the rinsed and dried eggplant slices, a few at a time. Fry for about two minutes on each side until they start to turn golden brown and soften – drain on paper towel.
To assemble: Preheat oven to 180°C Place a couple of large spoonfuls of lentils and sauce on the base of a large lasagne or gratin dish and smooth it out evenly. Place slices of eggplant over the top of the lentil mixture. Top with a layer of lasagne sheets. Continue layering and finish off with a layer of lasagne sheets.
Top with warm béchamel sauce, then scatter grated parmesan over the top, or mozzarella, or tasty cheese if you prefer. Bake for 40 minutes until the lasagne sheets are cooked through and the top is golden and bubbling. If you need to, cover with a layer of foil to prevent the top colouring too much while the pasta cooks through.
At this stage, you can allow it to cool to room temperature, then store it in the fridge, covered, for up three days. You can freeze it for up to one month. (Allow it to thaw before re-heating, covered in foil, for 45-50 minutes at 160°C].
Remove from oven and let it sit on the bench top for ten minutes before slicing and serving.
Aji Verde Sauce (For Peruvian Chicken)


Ingredients:
fresh cilantro, Cotija cheese, extra virgin olive oil, water, garlic, red wine vinegar, kosher salt

Directions:
Place cilantro, cojita cheese, olive oil, water, jalapenos, garlic, vinegar, and salt in a blender and puree until smooth.
Serve with roasted chicken.
My Best Chicken Piccata
Category: world-cuisine
By LROHNER

This is the most requested dish by my teens' friends! Great even as leftovers, if there ever are any! Best served with a risotto or fettucine alfredo with a side of broccoli. Not for the diet conscious!

Ingredients:
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
4  skinless, boneless chicken breast halves - trimmed and cut in half crosswise
½ cup butter
¾ cup dry white wine
1  lemon, juiced
1 teaspoon capers
1  lemon, sliced
2 teaspoons chopped fresh parsley

Directions:
Mix flour, salt, and black pepper in a bowl. Dredge the chicken breast pieces in the seasoned flour to coat; tap off excess flour. Melt butter in a skillet over medium heat until hot but not starting to brown. Pan-fry coated chicken breast pieces in the hot butter until golden brown, the juices run clear, and the chicken is no longer pink inside, about 10 minutes. Turn the chicken pieces often. Remove chicken from skillet and keep warm. Pour white wine into the skillet and scrape pan to dissolve any browned bits of food on the bottom. Mix in lemon juice, reduce heat to low, and simmer until sauce is slightly thickened, about 10 minutes. Stir often. Stir capers into sauce and place chicken back into skillet, turning to coat with sauce. To serve, transfer chicken to a serving platter, top with sauce, and garnish with lemon slices and fresh parsley.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 484.4
Fat: 25.8 g
Saturated fat: 15.3 g
Carbohydrates: 29.3 g
Sugars: 0.8 g
Dietary fiber: 2.3 g
Protein: 26.8 g
Cholesterol: 121.8 mg
Sodium: 820.2 mg
Cheese Stuffed Meatloaf to Die For


Ingredients:
ground beef, egg, mozzarella cheese, fresh parsley

Directions:
Preheat oven to 350°F.
In large bowl mix beef, 1/3 cup of sauce,egg, and bread crumbs.
Season with salt and pepper.
Roll out wax paper on table and flatten mixture on it.
Shape into a rectangle.
Sprinkle 1 1/2 cups of cheese and parsley down center leaving 3/4 inch border.
Then roll the meatloaf like a jelly roll tightly and be sure when rolling to pull the wax paper off.
Press and seal the ends closed put in to pan.
Bake uncovered 45 minutes. Pour remaining sauce and cheese on top and bake an additional 15 minutes or until cheese is melted.
Grilled Romaine Salad
Category: salad
By JGLOTZ

Romaine hearts are slightly charred on the grill, and served with a fabulous shallot-balsamic dressing. Accompanied with oven dried tomatoes. Whoever eats this will go nuts for it!!!

Ingredients:
½ cup olive oil
3 tablespoons white sugar
1 teaspoon dried rosemary
1 teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
8  Roma (plum) tomatoes, halved lengthwise
2  shallots, halved lengthwise and peeled
½ cup balsamic vinegar
2 tablespoons brown sugar
1 ¾ cups olive oil
4  romaine hearts
1 tablespoon olive oil
salt and pepper to taste

Directions:
Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool. In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture. Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper. Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.

Prep time: 30 mins
Cook time: 2 hrs 40 mins
Total time: 3 hrs 10 mins
Yields: 8 servings

Calories: 621.7
Fat: 62.8 g
Saturated fat: 8.7 g
Carbohydrates: 16.6 g
Sugars: 12.8 g
Dietary fiber: 1.9 g
Protein: 1.5 g
Sodium: 87.1 mg
Spicy Alfredo Sauteed Fish Fillets


Ingredients:
alfredo sauce, tomatoes and green chilies, butter, olive oil, lemon pepper

Directions:
Check fillets for small bones, rinse and pat dry with paper towels.
Sprinkle both sides of fillets lightly with Cajun seasonng and lemon pepper.
Heat cast iron or non-stick skillet, add butter and olive oil.
Place fillets in hot skillet, sear several minutes per side until light brown and easily flake in thickest parts.
Drain Rotel and mix with Alfredo Sauce.
Pour Alfredo/Rotel mixture evenly over fillets.
Reduce heat and continue cooking several minutes until sauce mixture begins to brown at edges.
Remove from heat, cover and let rest for five minutes or more to allow flavors to blend.
Beef, Bean, and Beer Chili
Category: soups-stews-and-chili
By Chef John

Hot chili is a very underrated summer menu item. Bring a big ol' thermos of this to a picnic or other warm weather cookout, and it makes a great side to those grilled burgers and dogs. Just have some insulated cups around, and maybe some hot sauce, and you're in business. But no matter what season it is, I hope you give this beef, bean, and beer chili a try soon.

Ingredients:
1 tablespoon vegetable oil
1  onion, diced
2 pounds lean ground beef
2 teaspoons salt, plus more to taste
3 cloves garlic, minced
3 tablespoons ground ancho chile powder
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon ground black pepper
⅛ teaspoon ground cinnamon
1 (12 ounce) bottle beer
1 teaspoon unsweetened cocoa powder
¼ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
2 cups water, or as needed
1 cup tomato puree
⅔ cup diced poblano pepper
2 (12 ounce) cans pinto beans, drained and rinsed well

Directions:
Place a pot over high heat. Drizzle in vegetable oil. Add diced onion, ground beef, and salt. Break up meat with wooden spoon into small pieces as it browns. After meat browns and releases its juices, continue stirring until the released liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add garlic, chile powder, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 or 4 minutes. Stir in beer. Add cocoa powder, oregano, cayenne, water, and tomato puree; stir well. Bring to a simmer; adjust heat to medium-low. Simmer 30 minutes. Stir in diced green pepper and pinto beans. If mixture becomes too thick, add a bit more water. Simmer until peppers are tender and flavors have blended, about 30 more minutes.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 648.6
Fat: 43.9 g
Saturated fat: 16.9 g
Carbohydrates: 27.3 g
Sugars: 3.4 g
Dietary fiber: 7.3 g
Protein: 32.5 g
Cholesterol: 128.6 mg
Sodium: 1387.9 mg
Spicy Chicken Tortilla Soup


Ingredients:
olive oil, onion, garlic, red pepper flakes, black beans, corn, salt, black pepper, cumin, basil, cilantro, boneless skinless chicken breast halves, corn tortillas

Directions:
In a large stockpot, heat olive oil.
Cook onion and garlic for a few minutes until translucent (be careful not to burn garlic].
Add soup, mix together until smooth.
Add chicken stock, red pepper flakes, beans, corn, and spices.
Stir to mix.
In a skillet or grill pan, cook chicken breasts until done, then dice.
Add chicken to soup and cook for 20-30 minutes.
Cut tortillas into strips or triangles, place in a baking dish and bake at 350 until brittle (approx. 10 minutes, but be careful not to burn!].
Remove from oven (can dust with seasoning if desired].
Serve soup garnished with tortilla strips.
Pan-Seared Chicken Tenderloin
Category: everyday-cooking
By Dee

A simple combination of seasonings with olive oil and lemon juice makes these chicken tenderloins so delicious!

Ingredients:
4  chicken tenderloins, or more to taste
4 tablespoons olive oil, divided
salt and ground black pepper to taste
2 teaspoons paprika, or more to taste
2 teaspoons garlic powder, or more to taste
2 teaspoons onion powder, or more to taste
1 teaspoon Cajun seasoning
1 teaspoon chili powder
½  lemon

Directions:
Place chicken in a bowl. Coat with 3 tablespoons olive oil, salt, and pepper. Add paprika, garlic powder, onion powder, Cajun seasoning, and chili powder. Toss thoroughly with tongs or a spoon. Heat remaining olive oil in a large pan over medium-high heat. Add chicken; cook, covered, for 6 minutes. Squeeze lemon juice over the chicken. Flip and cook until a dark, crispy crust forms on the outside, about 6 minutes more.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 chicken tenders

Calories: 198
Fat: 15.2 g
Saturated fat: 2.3 g
Carbohydrates: 4.6 g
Sugars: 0.9 g
Dietary fiber: 1.6 g
Protein: 12.2 g
Cholesterol: 31.2 mg
Sodium: 193.1 mg
Sgroppino


Ingredients:
lemons, sugar, lemon juice, heavy cream, salt, fresh strawberries

Directions:
Put the lemon peel, sugar, lemon juice, and pinch of salt into a saucepan with 11/2 cups water.
Bring to a boil. Simmer 11/2-2 minutes. Remove from heat. Strain into a bowl, discarding lemon peel. Cool well. Stir in heavy cream. Freeze in an ice cream machine. Transfer to a sealed container to freeze till serving time.
Wash and hull berries. Purée them. There should be approximately 1 pint purée. Cover and chill till serving time.
Have the bottle of wine also chilled, don't open and measure it till serving time. It can be measured in a cup and then transferred to a little pitcher. The chilled bottle, also can be brought out, in case some dinner guests may like a slightly less sweet and more alcoholic version.
At serving time, have a whisk at hand, the most attractive one in the kitchen, this can be done in a large glass pitcher, as long as the whip will reach to the bottom of it, in any case, beat all of the lemon ice with half of the strawberries. Add half of the wine, and whip to combine. Beat in the remaining wine, and the remaining purée without stirring, at the last, except briefly, so that the whole, does not turn liquid.
Serve, at once, in broad coupes or chilled crystal bowls, accompany with some dessert spoons, even if they are going to be drunk.
Apple Pie Honey Toast


Ingredients:
apple, honey, sugar, butter

Directions:
Wash your apple and slice it into chunks. NOTE: You can either peel the apple or leave the skins on. It's up to your preference.
Put apples, sugar and 3 tablespoons of butter in a pan on medium heat and cook the apples thoroughly.
While the apples are cooking slice the center out of 1 slide of bread. Do this by cutting a square and leaving all of the crusts attached. Carefully remove the square of bread that you just removed and slide it into cubes.
In a separate pan place the remaining 2 tablespoons of butter and melt over medium heat. Place bread in the pan and toast until golden brown on both sides.
Assemble your toast by placing the hollow piece of bread on top of the full piece of bread making a bowl. Scoop apples into the center, filling the bowl, and top with toast cubes.
Add your own spin on the recipe by sprinkling with cinnamon, flavored sugar, whipped cream and/or ice cream!
Mini Quiches (Crustless)
Category: breakfast-and-brunch
By Susie

A great easy cook ahead dish. I like to make these for my boys to eat for breakfast on the go. Good reheated in the microwave. They freeze wonderfully. I often make these with bratwurst sausage and a teaspoon of leftover Knorr® vegetable-spinach dip. Add mushrooms or olives if you like. You can get creative with ingredients.

Ingredients:
cooking spray
1 pound bulk sausage
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
½ cup chopped green onion  (Optional)
8  eggs
⅔ cup instant potato flakes
½ cup heavy whipping cream
salt and ground black pepper to taste

Directions:
Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray. Heat a large skillet over medium-high heat and crumble in sausage. Cook and stir until sausage is crumbly and evenly browned, about 10 minutes . Drain and discard any excess grease. Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups. Beat eggs, potato flakes, and cream together in a bowl; season with salt and pepper. Pour egg mixture evenly over the sausage-cheese mixture in the muffin cups. Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.

Prep time: 20 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 3 dozen quiches

Calories: 261.2
Fat: 20.8 g
Saturated fat: 9.7 g
Carbohydrates: 3.9 g
Sugars: 0.6 g
Dietary fiber: 0.3 g
Protein: 14.6 g
Cholesterol: 177.4 mg
Sodium: 467.2 mg
The Bistro's Cherry Scones


Ingredients:
flour, sugar, baking powder, baking soda, salt, butter, sour cherries, white chocolate chips, low-fat vanilla yogurt, buttermilk, turbinado sugar

Directions:
Preheat oven to 375 degrees.
In medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
Cut butter into flour mixture until mixture resembles a coarse meal.
Add cherries and chips and mix well.
Make a well in center of mixture and pour in yogurt (or buttermilk].
Mix ingredients into a soft, slightly wet dough.
Cut dough in half.
Take half of dough and turn dough out onto lightly floured work surface. Shape into a ball and roll to a circle roughly 1/2 - 3/4 inch thick.
Cut into 8 wedges. Place each wedge onto a cookie sheet sprayed with cooking spray.
Repeat with other half of dough.
Sprinkle wedges with turbinado sugar.
Bake at 375 for about 20 minutes or until golden brown.
Chef John's Grilled Flap Steak
Category: meat-and-poultry
By Chef John

While it did make for some extremely tasty Asian-style lettuce wraps, you can use flap meat in so many other wonderful ways. You should try this in tacos or Philly cheese steak. I used the grilled meat with lettuce, carrots, red onions, chopped peanuts, and cilantro leaves to make a salad. For the dressing I combined the reserved meat juices, sambal, fish sauce, and rice vinegar to taste. I didn't measure anything, and neither should you.

Ingredients:
2 tablespoons green curry paste
2 tablespoons fish sauce, or more to taste
2 tablespoons rice vinegar, or more to taste
2 tablespoons coconut milk
freshly ground black pepper to taste
1 pinch cayenne pepper, or more to taste
1 pinch salt  (Optional)
2 pounds flap steak, trimmed of fat

Directions:
Whisk curry paste, fish sauce, rice vinegar, coconut milk, black pepper, cayenne pepper, and salt together in a large shallow glass or ceramic bowl. Add the flap steak and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 12 hours. Remove the flap meat from the marinade and shake off excess. Discard remaining marinade. Preheat an outdoor grill for high heat and lightly oil the grate. Cook flap steak on the preheated grill until it starts to firm and is reddish-pink and juicy in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest for at least five minutes before slicing against the grain.

Prep time: 10 mins
Cook time: 5 mins
Total time: 4 hrs 15 mins
Yields: 4 servings

Calories: 380.1
Fat: 23.3 g
Saturated fat: 8.2 g
Carbohydrates: 2 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 51.1 g
Cholesterol: 102.2 mg
Sodium: 831.5 mg