xiaoxl/recipe_data huggingface dataset:
Lemon Thyme Couscous


Ingredients:
couscous, instant bouillon granules, lemon, zest of, fresh parsley, olive oil

Directions:
Put the couscous in a heatproof dish.
Add the thyme, bouillon powder, most of the lemon zest and juice.
Add 900ml boiling water, cover and let stand for 10 minutes until the liquid has been absorbed.
Fluff with a fork and stir in the parsley and olive oil.
Season to taste, garnish with the remaining lemon zest and serve.
Easy, No-Mess Baked Salmon
Category: main-dish
By N. Adams

This is an easy, no-mess, no-cleanup recipe that tastes delicious! If I don't feel like scrubbing a lot of pans after dinner, I just throw this in the oven next to some rice and vegetables, or just throw it over some lettuce and tomatoes for a nice salad, and my husband thinks I was cooking for hours! People will think you put a ton of effort into this fancy entree.

Ingredients:
½ pound boneless salmon fillet
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon lemon pepper seasoning
1 teaspoon lemon juice
¼ teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lay salmon fillet skin-side down on a wide piece of aluminum foil. Drizzle olive oil and balsamic vinegar over salmon. Sprinkle lemon pepper, lemon juice, and salt on top. Fold foil up and over the fillet, tenting it at the top. Roll top down to seal salmon in foil. Transfer to a baking sheet. Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 251.2
Fat: 17.7 g
Saturated fat: 3.2 g
Carbohydrates: 2 g
Sugars: 1.5 g
Dietary fiber: 0.2 g
Protein: 19.7 g
Cholesterol: 55.8 mg
Sodium: 1039.4 mg
Tuscan Cream Cheese Spread
Category: appetizers-and-snacks
By HOFFIUS

A delicious appetizer that can be served at a fancy cocktail party or at poker night. Serve with crackers or toasted French bread slices.

Ingredients:
2 (8 ounce) packages cream cheese, softened
2 teaspoons chopped garlic
1 teaspoon salt
1 (14 ounce) can artichoke hearts, drained and chopped
⅓ cup chopped black olives
8  green onions, chopped
3 ounces sun-dried tomatoes, softened and chopped
¼ cup chopped parsley
1 tablespoon chopped fresh chives

Directions:
In a medium bowl, mix cream cheese, garlic and salt; stir and blend in artichoke hearts and olives. Add green onions, tomatoes, parsley and chives; gently mix together. Refrigerate for several hours or overnight to blend flavors; serve.

Yields: 6 servings

Calories: 364.8
Fat: 27.4 g
Saturated fat: 16.6 g
Carbohydrates: 20.8 g
Sugars: 3.5 g
Dietary fiber: 5.1 g
Protein: 11.4 g
Cholesterol: 82.1 mg
Sodium: 1092.3 mg
Frito Pie Baked Potato


Ingredients:
potato, butter, margarine, sharp cheddar cheese, light sour cream, Tabasco sauce

Directions:
In the microwave or oven, bake the large potato (leave the skin on before and after cooking].
While baking the potato, heat the chili on the stove top or in the microwave.
After cooking the potato until tender, chunk it with a fork removing any brown spots while adding in the butter.
Sprinkle the potato with cheese and pour on some of the heated chili. If necessary, heat the smothered potato in the microwave for 30 seconds or so.
Mix in the crushed Fritos and top with sour cream, jalapenos, and Tabasco sauce, all to taste.
Mix well, eat well, and tell your vegetarian friends and cardiologist that you'll die happy.
Skinny Cream of Mushroom Soup
Category: soups-stews-and-chili
By yajuwen

Very light cream of mushroom soup, no cream added but still tastes creamy.

Ingredients:
2 slices bacon, chopped
1 cup peeled and cubed potatoes
⅓ cup chopped onion
1 cup chopped assorted mushrooms
1 teaspoon garlic powder
½ teaspoon onion powder
1 ½ cups water
½ cup milk
1 sprig fresh thyme
1 ½ tablespoons all-purpose flour
salt and coarsely ground black pepper to taste

Directions:
Fry bacon in a stockpot over medium heat until it is semi-crispy, about 5 minutes. Stir in potatoes and onion and cook until onion is translucent, about 5 minutes. Mix in mushrooms, garlic powder, and onion powder; cook and stir until mushrooms have softened, about 5 minutes more. Pour water and milk over mushroom mixture, add thyme and flour, and bring to a boil. Boil until potatoes are very soft, adding water as needed, about 20 minutes. Crush some of the potatoes with a wooden spoon to reach a creamier consistency. Season with salt and pepper.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 2 servings

Calories: 187.9
Fat: 5.3 g
Saturated fat: 2.1 g
Carbohydrates: 26.5 g
Sugars: 5.9 g
Dietary fiber: 3 g
Protein: 9.6 g
Cholesterol: 14.8 mg
Sodium: 324.7 mg
Golden Sesame Chicken With Ginger Dressing


Ingredients:
soy sauce, fresh ginger, scallion, chicken breast, fresh ginger, soy sauce, dry sherry, fresh garlic, scallions, orange, juice of, sesame seeds, canola oil, fresh spinach

Directions:
Prepare the marinade first:.
Combine egg whites, soy sauce, sesame oil, ginger, and scallion. Whisk together until frothy.
Add the chicken and marinate, refrigerated, 30 to 40 minutes.
Meanwhile, prepare the Ginger Dressing:.
Combine the ginger, soy sauce, sherry, garlic, sesame oil, chili flakes, scallions, lemon juice and orange juice in a saucepan and bring to a boil.
Reduce the heat and simmer 5 minutes.
Remove from the heat and set aside while preparing the chicken.
Sesame coating:.
Mix the two types of seeds together.  That's it.
Cooking the chicken:.
Drain the excess liquid from the chicken and dip them in the sesame seed coating, covering them completely on all sides.
Place the chicken pieces on a tray in the refrigerator about 30 minutes before cooking to allow the coating to dry.
This would be a good time to start preheating your oven to 350 degrees F.
Heat the canola oil in a heavy pan.
Saute chicken on each side until crispy on the outside. Use tongs to turn them.
Transfer them to a cookie sheet (I cover the sheet with parchment paper first] and place in the oven 3 minutes to make sure they are fully cooked in the center. (Yes, you preheated an oven for all of 3 minutes baking.  Do you want salmonella?  Just do it!].
Serve the chicken nuggets on a bed of raw spinach leaves and drizzle the Ginger Dressing over the top or put in a bowl to serve on a platter.
You can thank me later.
Peanut Butter and Banana Sandwiches


Ingredients:
bananas, peanut butter

Directions:
Brush bread with a little butter.
Fry butter side down in a pan.
Once golden brown, remove from pan (don't fry both sides of the bread].
Add peanut butter and sliced bananas to unfried side of bread.
fold together and enjoy.
Avocado Salsa


Ingredients:
frozen corn, ripe olives, red bell pepper, onion, garlic, green olives, lemon juice, white vinegar, cider vinegar, dried oregano, salt, pepper, avocados

Directions:
In a large bowl, combine the corn (or cucumber], olives, red pepper, and onion.
In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well.
Pour over corn (or cucumber] mixture; toss to coat.
Cover and refrigerate overnight.
Just before serving, chop avocados and stir into salsa.
Serve with tortilla chips.  Note:  make sure that you get good, ripe avocados!  Also, you can add some minced jalapeno if you'd like a bit of spiciness.
Subway® Orchard Chicken Salad Sub


Ingredients:
red apples, celery, golden raisin, dried cranberries, mayonnaise, lemon juice, lettuce, tomatoes, red onion rings, pickles, cheese

Directions:
In a medium bowl toss chopped apples with squeeze of lemon juice.
Add celery, raisins, cranberries and chicken. Season with salt and pepper to taste and mix. Fold in mayonnaise.
Split a whole wheat sub roll horizonally without cutting all the way through the roll. Add about 1/3-1/2 cup shredded lettuce. Add veggies of choice, and finish with desire amount of chicken salad. You will have enough chicken salad for two 6 inch subs.
Banana Cupcakes


Ingredients:
shortening, sugar, eggs, vanilla extract, banana, buttermilk, all-purpose flour, baking powder, baking soda, salt, butter, margarine, confectioners' sugar, milk

Directions:
In a large mixing bowl, cream shortening and sugar.
Add the eggs, vanilla, bananas and buttermilk.
Combine the flour, baking powder, baking soda and salt; add to banana mixture.
Fill 18 paper-lined muffin cups two-thirds full.
Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean.
Remove to wire racks to cool completely.
In a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency.
Frost cupcakes.
Chinese Dry Marinade


Ingredients:
brown sugar, paprika, salt, msg, turmeric, celery seed, dry mustard

Directions:
"Combine ingredients and use for marinade for spare ribs and pork."
Horseradish Potato Salad


Ingredients:
bacon, eggs, green onions, mayonnaise, sour cream, fresh parsley, salt, fresh ground pepper

Directions:
Cook potatoes in enough boiling water to cover for 30 minutes or just until tender.
Drain well and cool enough to handle.
Peel and cut potatoes into 1 inch cubes.
Combine potatoes, bacon, eggs, and onions in a large bowl, tossing gently.
Combine mayonnaise, sour cream, horseradish, parsley, salt, and pepper in another bowl.
Combine this mixture gently with the potatoes.
Cover and chill.
Upma


Ingredients:
semolina, onion, green chili, ginger, curry leaf, mustard seeds, water, salt

Directions:
heat oil in a heavy bottom wok.
When oil heats up add the mustard seeds and let them splutter.
When the spluttering stops add the onions, green chillies, ginger pieces and curry leaves and saute till transparent.
Add your vegetables now.
Add salt and 2 cups of water and wait till the water starts boiling. For every cup of semolina 2 cups of water is required.
When the water is boiling add your semolina in a steady stream while continuously stirring (utmost care has to be taken at this point or else the umpa will be full of uncooked semolina in the form of balls].
Reduce the flame once all of the semolina i's incorporated and cover with a lid for a minute and then switch off the flame and do not remove the lid for another 5 minutes.
Serve piping hot with any chutney of your choice.
Chilean Sea Bass W/ Pineapple Mango Salsa and Steamed Asparagus


Ingredients:
sea bass fillets, red onion, green onion, lemon juice, lime juice, garlic cloves, gingerroot, sea salt, cracked black pepper, red sweet bell pepper, mango, fresh pineapple, fresh cilantro, red onions, red pepper flakes, green onions, lime juice, red pepper flakes, chili pepper, salt, cracked black pepper, asparagus, coconut oil, sherry wine vinegar, cheese, cracked black pepper

Directions:
Mix all salsa ingredients together in a bowl until combined.
Preheat grill to high heat. Brush hot grill rack with olive oil to prevent sticking.
Mix all marinade ingredients together in a bowl. Reserve half for grilling process. Place sea bass fillets in glass baking dish or container. Pour marinade over top. Let set for 10-15 min turning once. Cut top of filets to the middle to hold the juices of the marinade. Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 8 minutes then, pour reserved marinade over top of them and continue grilling for an additional 8 minutes or until easily flaked with a fork.
While fish is grilling break off tough ends of asparagus. Preheat non stick pan for 1 minute. Heat 1 teaspoon of unrefined virgin coconut oil for a minute over a medium heat. Add asparagus, cover with lead for 3-5 minutes until tender. Toss with Sherry vinegar and cook additional 2 minutes. Sprinkle a tablespoon of Balsamic vinegar, wrapped asparagus in the foil and reserved covered in the same pan.
Transfer to serving plate, top with salsa, top asparagus with fresh grated Romano cheese and enjoy!
Banana Berry Ice Cream


Ingredients:
bananas, oranges, juice of, berries, sugar, heavy cream

Directions:
Place first 5 ingredients in bowl of food processor fitted with metal blade or use blender and blend bananas and orange juice, then sugar, berries and lemon juice, then combine (you may need to do this in batches if making the full amount].
Place all of the above into a large bowl and add cream slowly, then add milk. Place mixture into the fridge and chill until cold.
Pour entire mixture into a 6 quart ice cream maker and freeze according to freezer instructions.
Easy Instant Pot® Chicken Tikka Masala
Category: world-cuisine
By Fioa

Simple and absolutely irresistible chicken tikka masala made in the Instant Pot® with all the flavors of garam masala and turmeric. A wonderful and easy midweek dinner option.

Ingredients:
1 pound boneless chicken breasts, cut into 2-inch pieces
1 cup plain yogurt
1 tablespoon garam masala
1 tablespoon lemon juice
1 teaspoon cayenne pepper
1 pinch ground ginger
1 (15 ounce) can tomato sauce
4 cloves garlic, minced
1 ½ tablespoons garam masala
1 teaspoon paprika
½ teaspoon ground turmeric
½ teaspoon salt
1 cup heavy cream

Directions:
Combine chicken, yogurt, garam masala, lemon juice, cayenne pepper, and ginger in a bowl; toss until fully coated. Cover and refrigerate for 1 hour. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add chicken with marinade; cook until tender, stirring occasionally, about 5 minutes. Place tomato sauce, garlic, garam masala, paprika, turmeric, and salt in the pot; stir until well combined. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Remove lid and select Saute function. Pour in cream; stir well. Simmer until sauce has thickened, about 4 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr 45 mins
Yields: 4 servings

Calories: 407.5
Fat: 26.5 g
Saturated fat: 15.3 g
Carbohydrates: 16.4 g
Sugars: 8.8 g
Dietary fiber: 3.4 g
Protein: 28.5 g
Cholesterol: 143.7 mg
Sodium: 965.3 mg
Healthier Baked Chicken Breasts
Category: meat-and-poultry
By Soup Loving Nicole

Use whichever spice combinations you prefer. The key to baking white meat without it getting dry is topping it with butter and wrapping it in parchment paper. It locks in the moisture and is tender and juicy every single time. The paper absorbs most all of the butter so  you are not actually consuming it.

Ingredients:
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon ground mustard
½ teaspoon parsley flakes
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil
2 (12 ounce) boneless skinless chicken breasts
2 tablespoons butter
parchment paper

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Mix garlic powder, paprika, mustard, parsley, salt, and pepper in a small bowl. Rub all sides of each chicken breast in olive oil and coat all sides with the spice rub. Place on a baking sheet. Top each breast with 1 tablespoon of butter. Cover each breast with parchment paper and tuck the paper underneath, creating a sealed pouch. Bake until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the oven and let rest 5 minutes.

Prep time: 5 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 2 servings

Calories: 551.8
Fat: 26.9 g
Saturated fat: 10.6 g
Carbohydrates: 2.3 g
Sugars: 0.5 g
Dietary fiber: 0.8 g
Protein: 71.6 g
Cholesterol: 224.3 mg
Sodium: 834.4 mg
Zucchini/Cottage Cheese Casserole


Ingredients:
zucchini, onion, olive oil, cottage cheese, eggs, cooked rice, salt, pepper, parmesan cheese, butter

Directions:
Saute the zucchini and onions in the olive oil, then set aside.
Mix together the cottage cheese, eggs, rice, salt and pepper.
Layer the zucchini/onion mixture and the cottage cheese mixture in a greased casserole dish.
Mix the bread crumbs and parmesan together, then sprinkle over the casserole.
Drizzle the melted butter over all.
Bake for 40 minutes at 350 degrees F.
Sweet Potato Buns
Category: bread
By Chef John

Not only does adding sweet potatoes to a burger bun make it more nutritious, delicious, and significantly more beautiful, but it also presents the perfect opportunity to get past your flour-amount phobia, and finally be able to make dough by feel. These are the perfect taste, texture, and appearance for a hamburger bun.

Ingredients:
½ pound sweet potatoes, peeled and cubed
½ cup all-purpose flour
½ cup warm water
1 (.25 ounce) package dry active yeast (such as Fleischmann's® RapidRise Yeast)
1  large egg
3 tablespoons melted butter
2 teaspoons honey
1 ¼ teaspoons fine sea salt
3 ¼ cups all-purpose flour, or more as needed
1  egg
1 teaspoon water
1 tablespoon sesame seeds, or to taste

Directions:
Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, 15 to 20 minutes. Drain well. Mash sweet potatoes with a potato masher. Measure out 1 cup and allow to cool to room temperature. Refrigerate remaining mashed sweet potatoes for another use. Whisk 1/2 cup flour, 1/2 cup warm water, and yeast together in a bowl. Cover and and place in a warm place to allow yeast to activate, about 15 minutes. Spoon 1 cup of cooled mashed sweet potatoes into yeast mixture and transfer to the bowl of a stand mixer. Add egg, melted butter, honey, and sea salt and about 3 cups flour. Mix using the dough hook. Knead for 2 to 3 minutes. If dough seems too sticky, gradually add in remaining flour or as needed to where dough pulls away from the sides of the mixing bowl. Continue kneading until dough is very soft, only slightly sticky, and somewhat elastic, about 2 minutes. Transfer dough to a floured surface. Shape into smooth ball. Return dough to bowl and drizzle with oil; rub oil over entire surface to prevent dough from drying out. Cover and place in a warm spot until dough has doubled in size, about 2 hours. Turn dough out onto a lightly floured surface. Gently press out air pockets. If needed, use only enough flour to keep dough from sticking. Press into rectangular shape about 3/4-inch thick. Cut dough into 16 equal sized pieces. Gently shape each piece into a ball. Slightly flatten each ball and place onto a rimmed baking sheet lined with a silicone baking mat. Let rise until double, about 45 minutes. Preheat oven to 400 degrees F (200 degrees C). Whisk 1 egg and 1 teaspoon water together in a bowl. Brush each bun with egg mixture. Sprinkle dough with sesame seeds. Bake in the preheated oven until browned, about 15 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 4 hrs 5 mins
Yields: 16 buns

Calories: 153.7
Fat: 3.3 g
Saturated fat: 1.6 g
Carbohydrates: 26.3 g
Sugars: 1.5 g
Dietary fiber: 1.4 g
Protein: 4.3 g
Cholesterol: 27.6 mg
Sodium: 170 mg
Meaty Stuffed Manicotti


Ingredients:
hot Italian sausage, mild Italian sausage, egg, milk, mozzarella cheese, small curd cottage cheese, salt, garlic powder, pepper, parmesan cheese

Directions:
Cook pasta according to package directions; rinse with cold water.
Drain.
Remove casings from sausage and discard.
Cook sausage and beef in a large skillet, stirring until meat crumbles and is no longer pink.
Drain.
Stir together egg and milk in a large bowl; add bread.
Stir in sausage mixture, mozzarella cheese and the next 5 ingredients.
Spoon into manicotti shells, arrange in a lightly greased 13x9-inch baking dish.
Pour 1/2 jar of spaghetti sauce over shells.
Bake, covered, at 350 degrees for 30 minutes.
uncover and pour remaining 1/2 jar sauce over shells; sprinkle with Parmesan cheese.
Bake, uncovered, 10 more minutes.
Three-Ingredient Keto Alfredo Sauce
Category: side-dish
By thedailygourmet

This beats store-bought Alfredo sauce and is so easy to make. As a bonus, it's keto and low-carb friendly! I use a Microplane® grater to shred my Parmesan cheese. If you use store-bought grated Parmesan cheese, it won't be as smooth.

Ingredients:
2 tablespoons unsalted butter
5 fluid ounces heavy cream
2 cups finely grated Parmesan cheese
1 pinch freshly grated nutmeg, or to taste  (Optional)

Directions:
Melt butter in a saucepan over medium heat. Stir with a wooden spoon and add heavy cream. Stir until combined. Add Parmesan cheese to the cream mixture in the saucepan and stir until blended. Season with nutmeg.

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

Calories: 352.9
Fat: 31.1 g
Saturated fat: 19.2 g
Carbohydrates: 2.8 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 16.2 g
Cholesterol: 101.4 mg
Sodium: 626.6 mg
Grandma's Pork Chops in Mushroom Gravy
Category: main-dish
By HEIDIHELM

This is my Grandma's recipe that she gave me when I got married. Pork chops are baked then served with a rich mushroom sauce. It takes a little bit of work, but is great for a special dinner - my husband loves it!

Ingredients:
1 tablespoon butter
1 clove garlic, pressed
6  pork chops
salt and pepper to taste
1 (8 ounce) can mushrooms, drained
1 cup dry sherry
1 (10.5 ounce) can beef broth
2 tablespoons cornstarch
2 tablespoons water

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven. Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil. Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve.

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

Calories: 208.7
Fat: 8.1 g
Saturated fat: 3.4 g
Carbohydrates: 10.7 g
Sugars: 0.9 g
Dietary fiber: 0.9 g
Protein: 19.2 g
Cholesterol: 58.6 mg
Sodium: 609 mg
So Easy It's Silly Fruit Soda


Ingredients:
character(0]

Directions:
"I just place  1-2 tbls., depending on size of glass and taste, in a glass. Add club soda till almost full. Stir to mix and add some ice. Instant soda! Use the amount that you like. I like mine a little strong so usually use about 2 tbls. to a 16 oz. glass. Enjoy!  It couldn't get much easier than this and you can make just as much as you want at a time."
Alicante Rice


Ingredients:
chicken, water, garlic, olive oil, dried sweet peppers, paprika, red bell peppers, shrimp, lobsters, tomatoes, rice, saffron thread, salt

Directions:
Put the chicken and the garlic to boil for 10 minute.
Meanwhile heat the oil in a paellera or a large and shallow frying pan and fry the nora (if your using paprka skip this and the next step].
Crush the nora and the saffron with a pintch of salt in a mortar.
Fry the shrimp or lobster and the bell pepper until crispy and remove it to a plate.
Peel the garlick and fry it with the chicke until light golden.
Add the tomato and fry it until it is dry and starting to stick to the pan.
Add the rice and fry it for 3 minute.
Add the chicken stock and the nora or the paprika (use some of the chicken stock to wash the mortar].
Arrange the bell pepper and the srimp or lobster on top of the rice and let it cook until almost dry (about 15 min].