xiaoxl/recipe_data huggingface dataset:
Zucchini-Parmesan Cheese Fritters
Category: side-dish
By VeggieCravings

Make these easy bite-sized zucchini Parmesan cheese fritters for a healthy and delicious snack any time of the day!

Ingredients:
3 large zucchini, finely grated
½ teaspoon salt
1  egg
5 tablespoons all-purpose flour
4 tablespoons Parmesan cheese
¼ teaspoon salt
ground black pepper to taste
oil for frying
1 tablespoon grated Parmesan cheese, or to taste
1 pinch salt
¼ cup sour cream, for topping

Directions:
Combine zucchini and salt in a bowl and stir to combine. Set aside for 10 minutes. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain completely. Whisk egg in a bowl and add flour, Parmesan cheese, salt, and pepper. Stir in drained zucchini and mix well. Heat oil in a medium-sized pan over medium-high heat. Add batter by the tablespoon. Cook fritters until golden brown on both sides, about 5 minutes per batch. Transfer to a serving plate and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.

Prep time: 15 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 10 fritters

Calories: 138
Fat: 11.4 g
Saturated fat: 2.5 g
Carbohydrates: 6.7 g
Sugars: 1.8 g
Dietary fiber: 1.2 g
Protein: 3.4 g
Cholesterol: 23.3 mg
Sodium: 248 mg
Brown Butter and Scallion Mashed Potatoes


Ingredients:
yukon gold potatoes, salt, sour cream, unsalted butter, scallions, black pepper

Directions:
Cover potatoes with cold water by 2 inches in a 5-to 6-quart heavy stock pot and add 1 1/2 teaspoons salt.
Bring to a boil, then reduce heat to a simmer, uncovered, until potatoes are tender, 10-15 minutes.
Drain potatoes in a collander, then return to pot and cook over moderate heat, shaking pot ocasionally, until dry, 1 to 2 minutes.
Mash hot potatoes with masher or force through food mill into another pot, then cover to keep warm.
Bring milk with 1 1/2 teaspoons salt just to a boil in a 1-quart saucepan, then remove from heat and stir into potatoes until combined.
Stir in sour cream, then cover and keep warm.
Cook butter in a 12-inch heavy skillet over moderately high heat, stirring frequently and scraping up brown bits, until foam subsides and butter is golden brown, about 8 minutes.
Add scallions and pepper and cook, stirring, until slightly softened, about 2 minutes.
Fold butter mixture into mashed potatoes and season with salt.
Apple Empanadas With Almond Pastry Cream


Ingredients:
egg, unsalted butter, turbinado sugar, brown sugar, ground cinnamon, salt, flour, frozen puff pastry, sugar, almond paste, salt, cornstarch, unsalted butter

Directions:
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large saute pan, melt the butter over medium heat. Add the apples and saute until slightly softened, about 5 minutes. Add the brown sugar, cinnamon and salt and toss. Continue cooking the apples, stirring occasionally, until the apples break down easily when pressed with a fork, an additional 10 minutes. Remove from the heat and mash them with a fork while they are still warm, it should look like a chunky applesauce. Allow the apples to cool to room temperature. Once cooled, fold 1/4 cup of the Almond Pastry Cream into the cooled apples and set aside.
On a floured work surface, lay out the puff pastry sheets. Using a large (4 1/2-inch] circular biscuit cutter (or cookie cutter] cut 4 large circles per sheet, 8 all together.
On the bottom half of each of the rounds, spoon 2 heaping tablespoons of the apple mixture. Brush the edges of each circle with some egg wash. Fold the pastry dough over the filling, seal the edges with your fingers and then crimp them with the tines of a fork. Repeat with remaining pastry dough and filling. When all the pies are assembled, vent each one with 2 small slits, using a paring knife, on the top of each pie. Brush each one with the remaining egg wash and sprinkle with turbinado sugar. Transfer the empanadas to the prepared baking sheet.
Bake the pies until they have puffed and are golden brown, about 20 minutes. When the pies come out of the oven, spoon more of the Almond Pastry Cream over them and serve.
Almond Pastry Cream:
In a large, heavy-bottomed saucepan, combine the whole milk, sugar, almond paste and salt. Whisk over medium heat and bring to a simmer.
In a small mixing bowl, combine the egg yolks and cornstarch. Whisk until combined and the mixture is creamy and thick. Remove the milk mixture from the heat and slowly add 1/4 cup of the milk liquid to the eggs, whisking constantly. Add the now-tempered egg mixture back into the saucepan with the rest of the milk and return the milk to a simmer for 3 minutes, whisking constantly, until thickened.
Remove the saucepan from the heat and stir in the butter, 1 tablespoon at a time, whisking until it is fully incorporated. If desired, strain the pastry cream through a sieve. Pour the mixture into a bowl to cool. Place plastic wrap directly on the surface to prevent a skin from forming. Allow the cream to cool completely in the refrigerator until cold and set, at least 2 hours.
Spinach Chicken Parmesan


Ingredients:
parmesan cheese, boneless skinless chicken breasts, green onion, butter, all-purpose flour, skim milk, frozen chopped spinach, pimento pepper

Directions:
Preheat oven to 350°F  (175°C].
In a small bowl combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside. Arrange coated chicken pieces in an 8 x 8-inch baking dish.
In a small saucepan, sauté green onion in butter/margarine until tender.
Stir in flour, then add milk all at once. Simmer, stirring, until bubbly. Stir in drained spinach and pimiento and mix together.
Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture.
Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.
Crock Pot Chicken and Noodles


Ingredients:
whole chicken, water, salt, pepper

Directions:
Place the washed chicken in the crock pot.
Cover with 1 cup of water, salt, and pepper (add any extra spices you may enjoy].
Cook on low for 8-10 hours or on high for 6-8 hours.
Let cool and debone the chicken (save the liquid].
Separate the chicken into bite-sized pieces.
Set aside.
Prepare the egg noodles according to the package.
Mix the drained noodles and the chicken together.
Add about 1 cup of the reserved liquid leftover from the crock pot.
You can add more if you like them extra moist.
This freezes quite well too.
It makes a lot at once.
Fruity Stuffed Butternut Squash


Ingredients:
raisins, sunflower seeds

Directions:
Soak the apricots and raisens in the juice overnight. If you forget to do this, no biggie. See below.
Cut your squash in half, and scoop out the seeds/pulp. Place in a glass pan, cut-side down, and stab each half a few times like you would a potato. Pour on about 1 cm of water, and bake in a 325 F oven about 50 minute (medium squash] or 1 hr and 15 min (large squash- times are approximate guesses]. Test with a long knife. You know it's done when it's quite soft all through, but not actually mushy.
If you didn't soak the fruit, place it with juice in a small pot, bring to a boil and immediately remove from heat. Let sit, covered, while squash bakes.
5 minute before the squash is done, transfer the fruit mixture to a food processor or mini-chopper if you have one. Pulse a few times, then add the seeds and blend till they're slightly chopped. It should be like a thick, chunky paste.
Turn squash halves rightside up, scoop the fruit mix in the hollow part, and cover the pan with foil or a glass lid. Bake 10-15 minutes more.
To serve, divide squash among plates and give each a share of the fruity stuff. Mash it up together, it's really good that way!
Breaded Air Fryer Pork Chops
Category: main-dish
By France C

Perfectly tender and juicy pork chops are what you'll get in just 10 minutes using your air fryer and basic pantry ingredients. Play around with different crouton flavors for variety. I like to use a Misto® sprayer with my own oil, but feel free to use regular cooking spray.

Ingredients:
4  boneless, center-cut pork chops, 1-inch thick
1 teaspoon Cajun seasoning
1 ½ cups cheese and garlic flavored croutons
2  eggs
cooking spray

Directions:
Preheat the air fryer to 390 degrees F (200 degrees C). Place pork chops on a plate and season both sides with Cajun seasoning. Pulse croutons in a small food processor until they have a fine consistency; transfer to a shallow dish. Lightly beat eggs in a separate shallow dish. Dip pork chops into eggs, letting excess drip off. Coat chops in crouton breading and set on a plate. Mist chops with cooking spray. Spray basket of the air fryer with cooking spray and place chops inside, making sure to not overcrowd the fryer. You may have to do two batches depending on the size of your air fryer. Cook for 5 minutes. Flip chops and mist again with cooking spray if there are dry or powdery areas. Cook 5 minutes more. Repeat with remaining chops.

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

Calories: 393.9
Fat: 18.1 g
Saturated fat: 6.1 g
Carbohydrates: 10 g
Sugars: 0.9 g
Dietary fiber: 0.8 g
Protein: 44.7 g
Cholesterol: 218 mg
Sodium: 428.9 mg
Roasted Cauliflower
Category: fruits-and-vegetables
By farmerbrown

An entire head of cauliflower roasted with butter, garlic, and herbs. Can convert cauliflower-avoiders into cauliflower-lovers! A beautiful and delicious way to serve cauliflower. Never any leftovers. Can substitute low-fat butter for butter.

Ingredients:
¼ cup butter, softened
1 tablespoon chopped fresh dill
1 clove garlic, minced
1 teaspoon grated lemon zest
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
1 large head cauliflower, leaves trimmed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix butter, dill, garlic, lemon zest, cumin, salt, and ground black pepper in a bowl. Cut cauliflower stem flush with the rest of the head so it can stay upright in a casserole dish. Spread butter mixture evenly over the top and sides of cauliflower, place in a casserole dish, and cover with foil. Roast in the preheated oven until tender and cooked through, about 1 1/4 hours. Transfer to a platter and spoon any liquid in the casserole dish over the cauliflower.

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 78.6
Fat: 5.9 g
Saturated fat: 3.7 g
Carbohydrates: 5.9 g
Sugars: 2.5 g
Dietary fiber: 2.7 g
Protein: 2.2 g
Cholesterol: 15.3 mg
Sodium: 145.6 mg
White Sangria


Ingredients:
triple sec, sugar, orange, lime

Directions:
Combine wine, triple sec, and sugar., Stir until sugar dissolves., Add club soda., Stir gently., Add ice cubes., Float fruit on top.
Smoky Barbecue Chicken Pizza


Ingredients:
colby-monterey jack cheese, barbecue sauce, green bell pepper, red onion

Directions:
Preheat oven to 415 degrees.
Roll pizza crust into a 12 inch circle on baking stone or spread out as a rectangle on a rectangular cookie sheet (I do the latter].
Sprinkle crust with 1 cup of shredded cheese.
In small bowl, combine chicken and barbecue sauce, toss to coat.
Add bell pepper and onion to chicken mixture.
Top crust with chicken mixture.
Sprinkle with remaining 1/2 cup of shredded cheese.
Bake 15 to 20 minutes or until crust is golden brown.
Shrimp Burritos
Category: world-cuisine
By SHACKL

I worked at a Mexican restaurant that specializes in Baja dishes, and became addicted to this burrito... I moved away, so I had to create my own. The Chipotle Sauce is what makes it oh so yummy!

Ingredients:
2 tablespoons vegetable oil
½ cup chopped onion
¾ cup long-grain white rice
¾ teaspoon cumin
¾ teaspoon garlic salt
1 ½ cups chicken broth
½ cup canned diced tomatoes
1 (16 ounce) can refried beans
¾ teaspoon garlic salt
½ teaspoon ground black pepper
12 ounces frozen cooked shrimp without tails, thawed
2 teaspoons minced garlic
½ cup plain yogurt
½ cup mayonnaise
2 teaspoons pureed chipotle peppers in adobo sauce
6 (10 inch) flour tortillas, warmed
3 cups shredded Cheddar cheese
⅓ cup salsa

Directions:
Heat the vegetable oil in a saucepan over medium heat. Add the onion, and cook until tender, stirring frequently. Stir in rice, and season with cumin and 3/4 teaspoon of garlic salt. Cook and stir until the rice is lightly toasted, about 5 minutes. Pour in the chicken broth and the diced tomatoes. Bring to a boil, then cover and cook over low heat for 15 to 20 minutes, until all of the liquid has been absorbed. In a small saucepan, stir together the refried beans, 3/4 teaspoon of garlic salt, and black pepper. Cook over low heat, stirring occasionally until heated through. Place shrimp in a bowl, and stir in garlic until shrimp is coated. Heat a skillet over medium-high heat, and coat with cooking spray.  Saute shrimp until heated through and lightly browned. In a small bowl, stir together the yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until ready to use. Place about 1/4 cup of cheese onto each warm tortilla. Then place about 1/2 cup of shrimp on the cheese. Top with 1/4 cup of beans, and 1/4 cup of rice. Spread on about a tablespoon of the chipotle sauce, and salsa to taste. Roll up, and serve.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 6 servings

Calories: 866.4
Fat: 45.9 g
Saturated fat: 16.9 g
Carbohydrates: 73.2 g
Sugars: 5.3 g
Dietary fiber: 7.2 g
Protein: 39.2 g
Cholesterol: 159.9 mg
Sodium: 2041.8 mg
Clam Sauce with Linguine


Ingredients:
onion, garlic, olive oil, minced clams, other dry white wine, dried basil, dried thyme, salt, fresh coarse ground black pepper, linguine, fresh parsley

Directions:
In a skillet, cook and stir the onion and garlic in hot olive oil.
Drain the clams and reserve 1/2 cup juice.
Add 1/2 cup clam juice and wine to the skillet.
Cook over medium-high for 10 minutes or until reduced by half.
Add in clams, basil, thyme, salt and pepper to taste; stir to combine.
Simmer for 5 minutes.
To serve: put cooked linguine on individual serving plates; top with clam sauce; sprinkle with parsley.
Cabbage and Peanut Coleslaw


Ingredients:
cabbage, mayonnaise, sour cream, white wine vinegar, dry mustard, curry powder, salt, fresh ground black pepper

Directions:
Add cabbage to a large bowl.
In a small bowl mix the mayonnaise, sour cream, vinegar, mustard, curry powder, salt, and pepper together; add dressing to cabbage and toss to coat well.
Cover and refrigerate several hours.
Add peanuts and toss just before serving.
Chaffles with Almond Flour
Category: breakfast-and-brunch
By lutzflcat

Chaffles are an overnight sensation in the low carb/keto world.  Adding almond flour gives them a more traditional waffle texture and helps get rid of any eggy taste. Seriously, try them, they're delicious! I use an inexpensive mini waffle maker (such as Dash® Mini Maker Waffle) which produces perfect 4-inch chaffles. So many ways to use chaffles, the sky's the limit!

Ingredients:
1 large egg
1 tablespoon blanched almond flour
¼ teaspoon baking powder
½ cup shredded mozzarella cheese
cooking spray

Directions:
Whisk together egg, almond flour, and baking powder. Stir in mozzarella cheese and set batter aside. Preheat a waffle iron according to manufacturer's instructions. Spray both sides of the preheated waffle iron with cooking spray. Pour 1/2 of the batter onto the waffle iron and spread it out from the center with a spoon. Close the waffle maker and cook until chaffle reaches your desired doneness, about 3 minutes. Carefully lift chaffle out of the waffle iron and repeat with remaining batter. Allow chaffles to cool for 2 to 3 minutes, and they will begin to crisp up.

Prep time: 5 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 4-inch chaffles

Calories: 131.7
Fat: 9 g
Saturated fat: 3.8 g
Carbohydrates: 2 g
Sugars: 0.6 g
Dietary fiber: 0.4 g
Protein: 10.8 g
Cholesterol: 111.1 mg
Sodium: 270.8 mg
Kahlua Coffee Cake


Ingredients:
instant vanilla pudding, eggs, sour cream, pecans, brown sugar, Kahlua

Directions:
In a small bowl combine pecans, brown sugar and Kahlua, mix well and set aside for now.
In a large mixing bowl, combine yellow cake mix, dry pudding mix, and beat in eggs one at a time beating well after each addition.
Add in sour cream and vegetable oil; mix well.
Beat for a couple minutes on medium speed then blend in your pecan mixture; mix well.
Grease with solid Crisco, very well, a bundt pan. Being sure to get into all the creases in the pan so that it is very well covered with solid shortening.  As cake can stick if not a well greased pan.
Pour your cake batter into the pan, and put into a preheated 350°F oven.
Bake at 350°F for 45-60 minutes or until toothpick tests done.
Allow to cool in pan for 10 minutes then remove to a cooling rack to cool completely. Serve.
Eggplant Bolognese


Ingredients:
olive oil, onions, kosher salt, black pepper, eggplants, garlic, tomato paste, red wine, whole tomatoes, red wine vinegar, fettuccine, kosher salt, fresh basil leaf

Directions:
Heat olive oil in a Dutch oven over medium-high heat. Add onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, and beef; cook 10 minutes or until beef is browned, stirring to crumble beef. Add eggplant, garlic, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 20 minutes or until eggplant is very tender, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add tomatoes; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally and breaking up the tomatoes as necessary. Add remaining 1/4 teaspoon salt and red wine vinegar.
Cook pasta according to package directions, adding 1 tablespoon kosher salt to cooking water. Drain. Toss pasta with sauce; sprinkle with basil leaves.
Mock-Tato Salad (Healthy and It Tastes Great!)


Ingredients:
bacon, celery, scallions, radishes, fat-free cheddar cheese, extra firm tofu, dill pickle spears, Dijon mustard, fat-free mayonnaise, sour cream, sunflower seeds, salt, pepper

Directions:
Mix everything except tofu together until it is mixed well., Gently fold in tofu until it is coated., Chill 1-2 hours before serving.
Spiced Plum Chutney


Ingredients:
plums, apple, onion, garlic cloves, malt vinegar, ground mixed spice, curry powder, ground ginger, ground cinnamon, sultanas, brown sugar, cayenne pepper

Directions:
Halve the plums and remove the pits if possible -- if the plums are very firm then leave the pits in to prevent wasting any flesh.  In this case, allow 2 1/4 lbs. in weight.
Cut the peeled and cored apples into small dice.  Peel and chop the onions.  Peel and mince the garlic.
Put the plums, apples, onion and garlic into the pan with 1 1/4 cup vinegar, mixed spice, curry, ginger and cinnamon.
Simmer gently until the fruits are soft.  Remove the plum pits (if necessary]at this point.
Add the sultanas, sugar and remaining 1 1/4 cup of vinegar.  Stir over low heat until the sugar has dissolved.  Boil steadily until the consistency of a thick jam, stirring occasionally.
Add salt and pepper to taste, then spoon into the hot jars and seal down.
Instant Pot® Beef Panang Curry
Category: world-cuisine
By thedailygourmet

This curry takes advantage of pre-made curry paste and it cooks in the Instant Pot®. If you don't have coconut sugar, use brown sugar or palm sugar. Serve over jasmine rice.

Ingredients:
2 teaspoons vegetable oil
2 tablespoons Panang-style red curry paste
1 pound beef top sirloin, thinly sliced
¾ cup coconut milk, or as needed
1 medium onion, sliced
1  green bell pepper, sliced
1  red bell pepper, sliced
1 tablespoon peanut butter
1 tablespoon coconut sugar
½ tablespoon fish sauce
⅓ cup finely chopped Thai basil

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and curry paste to the hot pot; cook and stir for 1 minute. Add sirloin strips and saute for 2 to 3 minutes. Mix in coconut milk. Cancel Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function. Mix in onion, bell peppers, peanut butter, coconut sugar, and fish sauce. Simmer until flavors are well combined, about 5 minutes. Taste and add more coconut milk if curry is too spicy. Sprinkle with Thai basil before serving.

Prep time: 10 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 4 servings

Calories: 293.8
Fat: 21.7 g
Saturated fat: 10.6 g
Carbohydrates: 12.2 g
Sugars: 3.5 g
Dietary fiber: 2.3 g
Protein: 26.1 g
Cholesterol: 38.9 mg
Sodium: 352.4 mg
Asian Tossed Salad With Wonton Strips


Ingredients:
romaine lettuce, plum tomatoes, fresh pineapple, onions, wonton wrappers, cider vinegar, ground mustard, lemon juice, salt, pepper, olive oil

Directions:
In a large salad bowl, combine the romaine, tomatoes, pineapple and onion; set aside. In a large skillet, heat vegetable oil to 375°. Fry wonton strips, in batches, for 10-20 seconds or until lightly browned. Drain on paper towels. Sprinkle over salad.
In a blender, combine the vinegar, mustard, lemon juice, salt and pepper. While processing, gradually add olive oil in a steady stream. Transfer to a pitcher or bowl; serve with salad.
Slow Cooker Lasagna
Category: world-cuisine
By KIMIRN

This recipe is so easy, you might think that you are doing something wrong. It is delicious!

Ingredients:
1 pound lean ground beef
1  onion, chopped
2 teaspoons minced garlic
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 ½ teaspoons salt
1 teaspoon dried oregano
1 (12 ounce) package lasagna noodles
12 ounces cottage cheese
½ cup grated Parmesan cheese
16 ounces shredded mozzarella cheese

Directions:
In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through. In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used. Cover, and cook on LOW setting  for 4 to 6 hours.

Prep time: 20 mins
Cook time: 4 hrs 20 mins
Total time: 4 hrs 40 mins
Yields: 10 servings

Calories: 446.4
Fat: 20.3 g
Saturated fat: 10.2 g
Carbohydrates: 35.7 g
Sugars: 7.5 g
Dietary fiber: 3.2 g
Protein: 31.2 g
Cholesterol: 71.6 mg
Sodium: 1420.2 mg
Black-Eyed Peas Supper


Ingredients:
black-eyed peas, tomatoes, rosemary, oregano, onion, green pepper, egg, milk

Directions:
Brown sausage., Add onion and green pepper, saute for 5 minutes., Add undrained black eyed peas, and undrained tomatoes., Add rosemary and oregano., Start cornbread according to directions., Simmered sausage mixture, covered for 20 minutes.