xiaoxl/recipe_data huggingface dataset:
Quick and Easy Tater Tot Casserole
Category: main-dish
By Tammi

This is a quick and easy casserole the whole family will love, especially those picky eaters!

Ingredients:
1 pound ground beef
1 pinch garlic powder
salt and pepper to taste
1 (32 ounce) package tater tots, thawed
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.75 ounce) can  condensed cream of celery soup
1 (10.75 ounce) can  milk
1 pinch garlic powder

Directions:
Preheat oven to 375 degrees F (190 degrees C). Crumble hamburger into a 9x13 inch baking pan. Sprinkle meat with garlic powder, salt and pepper. Cover the hamburger with tater tots. In a bowl, stir together mushroom soup, celery soup and milk. Pour the soup mixture over the potatoes and hamburger and sprinkle with additional garlic powder. Bake in preheated oven for 60 minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 4 to 6 servings

Calories: 509
Fat: 29.7 g
Saturated fat: 8.2 g
Carbohydrates: 46.9 g
Sugars: 4.8 g
Dietary fiber: 3.9 g
Protein: 21.5 g
Cholesterol: 62.3 mg
Sodium: 1384.9 mg
Pesto Pasta


Ingredients:
pesto sauce, sun-dried tomatoes, Sun-Dried Tomatoes

Directions:
Put water on to boil and put pesto into a bowl to warm.
Cook pasta 2 - 4 mi, drain, toss in bowl with pesto.
Serve with crusty bread and garnish with sun dried tomatoes and grated hard cheese.
Guatemalan Chilaquilas
Category: main-dish
By Maria Pereira

A delicious tortilla dish, easy and cheap to prepare. You can also prepare a green sauce to go with it.

Ingredients:
1 large tomato, quartered
1  red onion, quartered
1 (12 ounce) package queso fresco, cut into chunks
12  thick corn tortillas
2  eggs, separated
5 tablespoons canola oil

Directions:
Combine tomato and red onion in a food processor; blend, slowly adding queso fresco, until a paste forms. Fold corn tortillas in half and fill them with the tomato and red onion paste. Beat egg whites in a bowl with an electric mixer until foamy. Add egg yolks one by one, mixing thoroughly until blended into the egg whites. Heat 2 to 3 tablespoons oil in a large skillet over medium heat. Dip 1 filled tortilla into the egg mixture to coat both sides, letting excess drip back into the bowl. Cook until golden brown, about 2 minutes per side. Repeat with remaining oil and filled tortillas.

Prep time: 25 mins
Cook time: 4 mins
Total time: 29 mins
Yields: 1 dozen chilaquilas

Calories: 335.5
Fat: 19.6 g
Saturated fat: 4.6 g
Carbohydrates: 29.3 g
Sugars: 2.2 g
Dietary fiber: 4 g
Protein: 12.3 g
Cholesterol: 80.4 mg
Sodium: 123.4 mg
Idabel's Potato Soup


Ingredients:
potatoes, celery, carrot, onion, butter, margarine, flour, milk, chicken bouillon cubes, parsley

Directions:
First peel and cube the potatoes and boil them till tender, drain and then mash half of them in a separate bowl.
In a 3 to 4 qt pot saute celery, carrots, and onion in the butter till tender or to your liking.
Then stir in flour slowly until smooth, (you may need to add more butter].
Then slowly add the milk and cook till it has thickened.
Add bullion, parsley, then salt and pepper to taste.
Simmer mixture about 20 minutes
Then add all the potatoes and simmer another 20 minutes.
Tomato Basil Bisque


Ingredients:
celery, carrot, yellow onion, fresh garlic, butter, tomato juice, chicken broth, diced tomatoes, tomato paste, dried basil, dried oregano, ground pepper, sugar, fresh basil, basil pesto

Directions:
In a large saucepan, cook celery, carrots, onion, and garlic in butter until vegetables are tender, but not brown.
Add tomato juice, chicken broth, undrained tomatoes, tomato paste, basil, oregano, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until slightly thickened.
Place half of the soup in a blender container or food processor bowl. Cover; blend or process until smooth. Repeat with remaining mixture.
Return all of the mixture to the saucepan. Stir in whipping cream and sugar; heat through. Stir in fresh basil. Ladle into warm soup bowls. Top each serving with some of the pesto and garnish with fresh basil leaves, if you like. Makes 8 side-dish servings.
Dee's Philly Cheese Steak  Burger


Ingredients:
butter, onion, bell pepper, hamburger, pepper, provolone cheese

Directions:
Butter hamburger buns lightly and grill until lightly browned.
Take out of pan.
Saute onions and bell pepper in what is left of butter after you butter the hamburger buns.
Make 6 patties.
Grill patties until done.
Add sauteed veggies; top with cheese.
Cover to let cheese melt.
Pesto Cream Cheese Dip
Category: appetizers-and-snacks
By lil deb

Quick and easy! 2 ingredients + 25 minutes = yummy.  You may use pre-made pesto from the store, or you can make your own (preferred) using one of the recipes on this site; try the one titled 'Easy Pesto'. A great new way to use all that basil in the garden! Serve with toasted slices of French bread.

Ingredients:
1 (8 ounce) package cream cheese, softened
⅔ cup basil pesto

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread cream cheese evenly in the bottom of an 8-inch round baking dish. Layer pesto evenly over cream cheese. Bake in the preheated oven until bubbling, about 20 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 1 8-inch pan

Calories: 402.1
Fat: 38.5 g
Saturated fat: 17.4 g
Carbohydrates: 4.2 g
Sugars: 0.1 g
Dietary fiber: 1.2 g
Protein: 11.7 g
Cholesterol: 74.9 mg
Sodium: 483.1 mg
Crock Pot Chicken Cacciatore


Ingredients:
boneless skinless chicken thighs, mushroom, garlic, bell pepper, onion, fat free mozzarella cheese

Directions:
Put the chicken in a crock pot.
Season with salt & pepper: top with remaining ingredients. Season with more salt & pepper.
Cook on LOW 7-8 hours.
During the last 30 minutes put crock pot on High, sprinkle on the Mozzarella Cheese to melt.
Klah


Ingredients:
cinnamon, instant coffee granules, nutmeg

Directions:
Mix all ingredients together., Use two to four teaspoons of mix per cup of boiling water., Stir well.  The klah should be thick, much like hot cocoa.
Brennan's Crabmeat Imperial


Ingredients:
lump crabmeat, scallion, green bell pepper, chopped pimiento, dry mustard, artichoke hearts, paprika, mayonnaise, parmesan cheese

Directions:
Preheat oven to 375º.
In a large bowl, combine the crab meat, scallions, bell pepper, pimiento, egg yolk, dry mustard, artichoke hearts, paprika, and one-half cup of the mayonnaise.  Stir until well mixed and season with salt and pepper to taste.
Spoon the crab meat mixture into four one-cup baking dishes; then cover with the remaining mayonnaise.  Sprinkle Parmesan and bread crumbs on top and bake for 15-20 minutes until heated through.  Serve immediately.
Quick Butterscotch Steamer


Ingredients:
milk, brown sugar, kosher salt, butter, cinnamon

Directions:
In a 2 cup pyrex measuring cup, whisk together milk, brown sugar and kosher salt.
Add butter and heat in microwave for 90 seconds.
Meanwhile, run hot tap water in mug to warm it up.
Pour heated drink into hot mug and sprinkle with cinnamon.
Sweet Potato and Sage Soup


Ingredients:
olive oil, onion, leek, carrot, sweet potatoes, fresh sage, fresh parsley, salt, pepper

Directions:
Saute chopped onion, leek and sgae in olive oil for a few minutes until golden., Add carrot and sweet potato cut into cubes and saute for 2 minutes., Add hot stock., Simmer for 45 minutes., Add parsley., Blend soup.
Parmesan Oven Fries


Ingredients:
baking potatoes, low-fat mayonnaise, parmesan cheese, seasoning salt

Directions:
Cut each potato into 8 wedges and brush each wedge with mayonnaise.
Stir together Parmesan and seasoned salt and sprinkle evenly on potato wedges.
Place wedges in a single layer on parchment paper lined baking sheet, or a greased baking sheet.
Bake at 400 degrees F for 25-30 minutes or until wedges are tender.
Rainforest Nanaimo Bars


Ingredients:
butter, banana, Splenda sugar substitute, egg, graham cracker crumbs, mascarpone cheese, peanut butter, confectioners' sugar, bittersweet chocolate, heavy cream, Splenda sugar substitute

Directions:
Note: Line an 8 by 8-inch baking pan aluminum foil, leaving extra to hang over the edge (this will make it easier to serve later].
Make the cookie base. Put the butter in the top part of a double boiler. Bring the bottom pan filled with an inch or so of water to a very slow simmer over medium-low heat. Set the top over the water-filled pan. Once the butter is melted, add the banana, Splenda Sugar Blend and cocoa, and stir to combine. Add the egg and cook, stirring constantly with a whisk, for about 5 minutes until warm to the touch and slightly thickened. Remove from the heat and stir in graham crumbs, coconut and nuts. Press the dough firmly into the prepared pan. (Save the pan of water for melting the chocolate later.]
Make the filling: Beat the mascarpone, peanut butter and confectioners' sugar together in a medium bowl with an electric mixer until light. Spread over the cookie and freeze.
Make the ganache: Put the chocolate, espresso and cream in the top of the double boiler, and set over the barely simmering water. Stir in the Splenda Sugar Blend, then stir occasionally until melted and smooth. Remove from the heat and let cool slightly. The ganache should have a sheen to it, and hold together well.  When cool but still pourable, spread the chocolate layer over the chilled peanut butter layer and smooth over. You can press  additional nuts into the top at this point fpr decoration.  Freeze for 30 minutes.
Serve: Remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan and transfer to a cutting surface. Cut into 1-inch squares and serve cool or at room temperature.
Roasted Red Pepper and Basil Pea Soup
Category: soups-stews-and-chili
By gonefishn

The roasted red bell pepper, garlic, and basil give this pea soup a lot of depth. This recipe can easily be doubled for more servings.

Ingredients:
1  red bell pepper
1 tablespoon olive oil
2 cloves garlic, chopped
1  green onion, chopped
4 cups frozen peas, thawed
2 cups vegetable broth
½ cup chopped fresh basil
salt and freshly cracked black pepper to taste

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place the pepper onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Turn pepper over to blacken all sides. Place the blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Cut the pepper in half and remove seeds; strip and discard skin from pepper, chop, and set aside. Heat olive oil in a saucepan over medium heat. Stir in the garlic; cook and stir until fragrant, about 30 seconds. Add green onion and roasted red bell pepper; cook and stir for 3 minutes. Stir in peas and cook for another 3 minutes. Pour in vegetable broth, bring to a boil, reduce heat to low, and simmer until peas are tender, about 8 minutes. Stir in basil, remove from heat, and let cool. Pour pea mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to pot over medium heat and cook until heated through; season with salt and cracked black pepper to taste.

Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 4 servings

Calories: 175.1
Fat: 4.3 g
Saturated fat: 0.6 g
Carbohydrates: 25.9 g
Sugars: 10.9 g
Dietary fiber: 7.7 g
Protein: 9 g
Sodium: 401.6 mg
Apricot Ginger Sauce


Ingredients:
gingerroot, Dijon mustard

Directions:
"Place all ingredients in a blender and puree."
Stuffed Zucchini
Category: main-dish
By LTHASKINS

This is good served with French bread and a salad.

Ingredients:
3  zucchini
1 pound pork sausage
1 cup dry bread crumbs
1 clove garlic, minced
1 (32 ounce) jar spaghetti sauce
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in a bowl. Mix seeds with sausage, garlic, bread crumbs, and Parmesan cheese. Stuff squash with sausage mixture and place in a 9x13 inch baking pan. Pour spaghetti sauce over the top and cover the pan with foil. Bake in preheated oven until sausage is browned and cooked through, about 45 minutes. Remove foil and cover with mozzarella cheese. Return to the oven and cook until cheese is melted, about 15 minutes more.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 878.4
Fat: 58.4 g
Saturated fat: 21.5 g
Carbohydrates: 58.2 g
Sugars: 24.2 g
Dietary fiber: 9.1 g
Protein: 29.1 g
Cholesterol: 99.5 mg
Sodium: 2118 mg
Foil Barbecued Trout with Wine
Category: seafood
By MICHELLE0011

A quick, easy and delicious way to cook trout.

Ingredients:
2  trout, cleaned and head removed
¼ cup dry white wine
2 tablespoons butter, melted
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
salt and pepper to taste

Directions:
Preheat a grill for medium-high heat. On a flat surface, lay out two sheets of aluminum foil about 18 inches long so that they overlap to make one long wide sheet. Rinse the trout and pat dry. Lay the fish in the center of the foil about 2 inches apart. Sprinkle with white wine, melted butter and lemon juice. Season with parsley, salt and pepper. Fold the foil up loosely around the fish and crimp the seams to seal. Place the packet on the grill and cook for 15 to 20 minutes, or until fish is cooked through.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 trout

Calories: 536.2
Fat: 23.3 g
Saturated fat: 9.8 g
Carbohydrates: 1.7 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 70.1 g
Cholesterol: 231.6 mg
Sodium: 191.2 mg
The Regal Gentleman


Ingredients:
irish cream, Amaretto, vodka

Directions:
Stir all ingredients., Add ice., Cigar is optional!
Chicken-Barley Soup


Ingredients:
onion, celery ribs, carrots, garlic, kosher salt, black pepper, chicken breasts, barley, butter, chicken broth, water, chicken bouillon cubes, fresh parsley, Tabasco sauce

Directions:
Place the vegetables, garlic, salt, and pepper in the slow cooker crock. Top with the chicken pieces, barley, butter, broth, water, and bouillon. Do NOT stir.
Cover and cook on LOW for 8 hours.
Before serving, stir in parsley and Tabasco sauce.
Mandarin Orange Salad With Sugared Pecans


Ingredients:
pecans, sugar, margarine, cinnamon, sugar, salt, white wine vinegar, parsley flakes, pecans, lettuce, green onion, celery, canned mandarin oranges

Directions:
For sugared pecans:  combine sugar, margarine, orange juice, cinnamon and red pepper and cook to boiling.  Boil for 1 minute.  Add pecans and coat well.  Bake on cookie sheet at 200 degrees for one hour stirring every 15 minutes.  Cool completely and store in air-tight container.
For dressing: combine all ingredients and refrigerate for 1 hour.
For salad: combine ingredients, adding pecans and oranges last.  Add dressing and gently toss.
Preparation time does not include cooking pecans.
Chicken Florentine Alla Fattoria


Ingredients:
boneless skinless chicken breast halves, parmesan cheese, dried basil, dried oregano, fine sea salt, fresh ground black pepper, light olive oil, light olive oil, shallot, garlic clove, all-purpose flour, chicken broth, dry white wine, fresh lemon zest, ground nutmeg, parmesan cheese, fresh ground black pepper, provolone cheese, pitted black olives, kalamata olive

Directions:
Defrost spinach in microwave, then drain in a colander in sink, squeezing out excess water. Grate a fresh lemon and reserve 1 teaspoon zest. Mince one shallot and one garlic clove. Pour 1/2 cup Hidden Valley Original Ranch Light into a wide shallow dish. Set aside.
Rinse chicken breasts. Place two chicken breasts at a time between 2 pieces plastic wrap. Pound chicken to 1/4" thickness using a flat mallet or rolling pin. Repeat with remaining chicken. Blot chicken lightly. Place prepared chicken breasts in ranch dressing, turning until thoroughly coated.
Into a large resealable plastic bag or container, add 3/4 cup unseasoned breadcrumbs, 3/4 cup Parmesan cheese, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground pepper. Seal bag and shake well. Add two chicken breasts at a time to bag then seal. Shake until chicken is evenly coated. Bread the remaining chicken.
In a large, wide skillet (with an accompanying lid] over medium heat, warm 2 tablespoons light olive oil. Add chicken and cook, 4-5 minutes per side, or until chicken reaches 165°F . Cover. Keep warmed on lowest heat.
In medium saucepan, heat 1 tablespoon light olive oil. Saute shallots until translucent. Add garlic and cook 1 minute longer. Sprinkle in 2 tablespoons all-purpose flour and stir well. Whisk in the chicken broth, 2-4 tablespoons white wine, lemon zest, and 1/8-1/4 teaspoon ground nutmeg. Bring mixture to a full boil over high heat. Reduce heat to medium-low. Cook until thickened, about 2 minutes. Stir in spinach and heat through. Whisk in 1/2 cup Hidden Valley Original Ranch Light and 2 tablespoons grated parmesan cheese. Season lightly with freshly ground black pepper.
Ladle sauce over chicken in skillet. Place a slice of provolone cheese over each breast. Garnish with minced olives. Cover skillet. Warm over low heat until cheese melts. Serve and enjoy!
Baked Italian Chicken Thighs
Category: world-cuisine
By France C

These juicy chicken thighs are topped with a flavorful blend of three cheeses and your favorite marinara sauce. Serve over pasta or rice or alongside roasted potatoes for a tasty weeknight meal. I like to shred my own cheese, as I find it melts better, but feel free to use pre-shredded to save time.

Ingredients:
½ cup low-fat ricotta cheese
¼ cup freshly grated Parmesan cheese
½ teaspoon Italian seasoning
⅛ teaspoon salt
1 pound skinless, boneless chicken thighs
1 teaspoon garlic powder
salt to taste
1 tablespoon olive oil
1 ½ cups marinara sauce
¾ cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley  (Optional)

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Combine ricotta cheese, Parmesan cheese, Italian seasoning, and salt in a small bowl and set aside. Season chicken thighs on both sides with garlic powder and salt. Heat olive oil in an oven-proof skillet over medium-high heat. Place chicken thighs, smooth-side down in pan and brown, 3 to 4 minutes. Flip thighs over and remove skillet from heat. Top each thigh with an equal amount of ricotta cheese mixture. Spoon marinara sauce over the ricotta cheese and around the chicken thighs. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and leave oven on. Top chicken with mozzarella cheese and return to the oven until cheese has melted, 2 to 3 minutes. Garnish with parsley and serve.

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 4 servings

Calories: 378
Fat: 22.5 g
Saturated fat: 7.4 g
Carbohydrates: 14.4 g
Sugars: 8.8 g
Dietary fiber: 2.6 g
Protein: 28 g
Cholesterol: 90.5 mg
Sodium: 768.6 mg
Maple Pudding Chomeur (Gluten Free, Dairy Free)


Ingredients:
baking powder, xanthan gum, salt, vegan margarine, sugar, eggs, maple syrup, soymilk, silken tofu, vanilla

Directions:
Preheat oven to 450 degrees F.
Combine gluten-free flour, baking powder, xanthan gum and salt to a bowl. Set aside.
In bowl of a stand mixer, cream the margarine and sugar together until light and fluffy. Add the eggs. Beat until light and fluffy. Stir in the flour mixture until just combined.
In a food processor, mix soy milk, tofu and vanilla until creamy.
In large saucepan, bring maple syrup and soy mixture to a boil over medium heat.
Using an ice cream scooper or 2 spoons, scoop the batter into ramekins or oven-safe bowls. Alternatively, spread the batter into a 9-inch x 13-inch baking dish. Place ramekins on baking sheet lined with parchment paper. Pour maple syrup and soy mixture over batter.
Bake until cake sets and tester comes out clean when tested with a toothpick, about 12 to 15 minutes. Remember syrup mixture is extremely hot, do not touch with your fingers. Serve pudding warm.
Hawaiian Spam and Cabbage


Ingredients:
onion, cabbage, garlic clove

Directions:
Cut SPAM into strips or diced., Slice half a round onion and one medium cabbage thinly., Chop one clove of garlic., Heat sesame oil in pot., Add SPAM & all other ingredients., Cook until cabbage is done., Serve over rice.
Basic Sourdough Bread - 1, 2, 3 Method


Ingredients:
water, flour, water, flour, salt

Directions:
Starter Sponge: Add starter to the water and wisk together. Add flour, mix well, cover and let sit at room temperature (70 to 75F] until doubled in volume (6 hours or overnight].
Dough: Wisk starter sponge into the water and add enough flour to make a thin batter. Wisk to aerate dough, forming some bubbles. Add the rest of the flour and mix well to incorporate.
Cover the bowl and let rest for 20 minutes to 30 minutes.
Add salt and knead for 8 minutes. Cover and let rest 5 minutes.
Stretch and fold the dough once by stretching dough into a rectangle and folding letter-style side to side and top to bottom.
Place in oiled container (straight sided is best] and mark the point on the container when the dough is doubled.
Let rise in 75 to 80 F area for 1 hour.
Stretch and fold the dough for the second time.
Let rise in 75 to 80 F area for 1 more hour or until doubled in volume (total time may be 3 hours].
Remove dough and divide into 2 pieces weighing 1 lb each and one piece the size of a ping-pong ball.
Form smooth balls as a pre-shape and rest covered for 10 minutes.
Shape into batards or torpedo or boule shapes.  If resistant to stretching, let rest for 5 to 10 min and repeat.
Place loaves on  a parchment covered cloth folded to support all sides of each loaf and cover with oiled plastic.
Place the small piece of dough in a small, straight-sided glass and mark doubled volume point with tape or marker or rubber band.
Preheat oven to 425 F	and add a cast iron skillet near the bottom of the oven to preheat as well.
Let rise until 1 1/2 times the original volume. Watch the small piece as a guide.
Add 1 cup of hot water to the skillet carefully to avoid breaking the oven door glass.
Score the loaves with a double edged razor blade.
Place parchment paper and loaves in the oven and using a flat baking sheet or a peel.
Bake for 12 minutes and rotate pan for even cooking.
Bake for 15 to 20 more minutes until browned or 205 F internal temp	Cool on rack.
Chicken Salad With Pineapple


Ingredients:
celery, hard-boiled eggs, scallions, pineapple rings, mayonnaise, prepared mustard, lemon pepper

Directions:
Mix all ingredients except almonds., Add a little pineapple juice if salad is too thick., Chill., Serve on crisp lettuce with almonds scattered on top.