xiaoxl/recipe_data huggingface dataset:
Spinach, Feta, and Pine Nut Ravioli Filling
Category: world-cuisine
By Matthew Valleau

A delicious ravioli filling for fresh pasta.

Ingredients:
1 tablespoon olive oil
1 (10 ounce) bag fresh spinach
1 cup feta cheese
½ cup pine nuts
2  fresh pasta sheets
1  egg
1 tablespoon water

Directions:
Heat the olive oil in a large skillet over medium-high heat. Cook the spinach until fully wilted, about 2 minutes. Let cool, then squeeze the spinach to remove as much liquid as you can. Combine the cooked spinach, feta, and pine nuts in a blender or food processor and pulse until it is the consistency of a fine paste. Beat the egg and water together in a small bowl. To assemble the ravioli, brush the egg over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling in whatever shape you wish (circles, squares) and then cut them apart. Press the tines of a fork around the edges of the pasta to seal each raviolo. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the ravioli, stir gently, and return to a boil. Cook uncovered until the ravioli float to the top and the filling is hot, about 3 to 5 minutes.

Prep time: 1 hr 10 mins
Cook time: 5 mins
Total time: 1 hr 15 mins
Yields: 30 2-inch ravioli

Calories: 382.9
Fat: 22.4 g
Saturated fat: 8.2 g
Carbohydrates: 31 g
Sugars: 2.9 g
Dietary fiber: 3.1 g
Protein: 17.7 g
Cholesterol: 76.3 mg
Sodium: 499 mg
Slow Cooked Beef Roast


Ingredients:
boneless beef roast, flour, kosher salt, sea salt, fresh ground black pepper, onion, beef broth, Worcestershire sauce, fresh parsley

Directions:
Coat roast in the flour, in a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper and set aside.
Place the onion, carrots, potatoes and parsley in the bottom of the slow cooker.
Place the roast on top of the vegetables and pour the soup and Worcestershire sauce over the roast and veggies.
Cover the slow cooker and cook on low for 8 to 10 hours.
Remove roast to a serving platter and cut into slices, place the veggies around it.
Pour gravy into a saucepan, (adding the extra flour if needed] and simmer for 2-3 minutes.
Serve gravy in a boat and pour over the plated sliced roast and veggies.
Roasted Fennel Salad


Ingredients:
fennel bulb, extra virgin olive oil, lemon

Directions:
Preheat oven to 425.
Toss fennel with olive oil in a roasting pan.  Sprinkle generously with salt and pepper.
Roast in oven for about 30 minutes, stirring midway, until fennel has caramelized nicely.
Toss into a salad bowl and while still warm toss in goat cheese.
Serve with lemon wedges.
Texas Queso W/ Taco Meat, Guac & Sour Cream


Ingredients:
bell pepper, yellow onion, garlic cloves, ground beef, cumin, chili powder, salt, black pepper, cayenne, American cheese, rotel, chicken broth, sour cream, tortilla chips

Directions:
To make the taco meat…In a saucepan, heat the oil on medium-low, add bell pepper, onion, and jalepeno.  Cook until onion is translucent (~ 5 min.].  Add minced garlic.  Add ground beef.  Add cumin, chili powder, salt, pepper, and cayenne.  Stir and cook until meat is cooked through (~15 min].  Drain fat and adjust seasoning as needed.
To make the queso…In a saucepan on medium-low, mix together the Rotel, chicken broth and corn starch, mix well and cook until the sauce has thickened (~2 min].  Thrn the heat down to low.  Working in batches, stir in a handful of cheese.  Once melted, add another handful and repeat until all melted.  Add salt to taste.
To serve…Spoon the meat into a 9 inch square dish.  Top with cheese mixture.  Garnish with guacamole and sour cream.  Serve with Tortilla Chips.
Swedish Meatballs with Noodles
Category: main-dish
By Jennyfromtheblock8

This recipe for Swedish meatballs with noodles was a big hit on a winter night!

Ingredients:
½ pound ground beef
½ pound ground pork
1 ½ cups Italian-seasoned bread crumbs
¾ cup milk, divided
1 large egg, slightly beaten
1 clove garlic, minced
1 ½ teaspoons salt
½ teaspoon ground black pepper
⅛ teaspoon ground allspice
2 tablespoons salted butter
3 tablespoons all-purpose flour
1 ½ cups low-sodium beef broth
1 dash Worcestershire sauce, or to taste
1 (16 ounce) package egg noodles
1 tablespoon chopped fresh parsley, or to taste

Directions:
Preheat the oven to 475 degrees F (245 degrees C). Combine ground beef, pork, bread crumbs, 1/2 cup milk, egg, garlic, salt, pepper, and allspice in a large bowl; mix until just combined. Use a rounded 1-tablespoon measure to form mixture into meatballs. Place meatballs on a baking sheet. Bake in the preheated oven until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through. While the meatballs are baking, melt butter in a medium saucepan over medium-high heat. Add flour. Cook, whisking constantly, for about 1 minute, being careful not to burn or brown the flour. Gradually whisk in the remaining milk and broth. Bring to a boil. Reduce heat and simmer until sauce has thickened slightly, 2 to 3 minutes. Add Worcestershire sauce to taste and remove from the heat. Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain any grease from the meatballs. Add meatballs to sauce; toss gently to coat. Turn on lowest heat to warm. Add milk or water to thin sauce if too thick. Drain egg noodles and serve immediately topped with sauce, meatballs, and parsley.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 servings

Calories: 477.5
Fat: 16.3 g
Saturated fat: 6.5 g
Carbohydrates: 58.3 g
Sugars: 3.6 g
Dietary fiber: 2.9 g
Protein: 23.1 g
Cholesterol: 115.4 mg
Sodium: 679.6 mg
squash relish


Ingredients:
squash, onions, salt, sugar, vinegar, nutmeg, dry mustard, turmeric, cornstarch, black pepper, pimiento

Directions:
mix squash and onion together sprinkle with the salt and let set overnight.
drain, then mix all ingredients together and boil for thirty minutes.
place in jars and seal.
this recipe does not have to be hot water canned.  I have kept it for over 2 years with no problems.
Deep Fried Fish Bites


Ingredients:
water, egg, mayonnaise, Worcestershire sauce, parsley flakes, salt, pepper, onion powder, milk, eggs, water

Directions:
Cover fillets with water in saucepan. Bring to a boil., Simmer covered for 5 minutes until fish flakes when tested with a fork., Drain, cool and flake., Beat 1 egg with fork in bowl. Add next 9 ingredients. Add fish. Mix well., Let stand 10 minutes so crumbs absorb moisture., Shape mixture into 1 inch balls., Beat 2 large eggs and 2 tbsp water together with fork., Dip ball in egg mixture and coat with crumbs., Deep fry in hot 400F fat until browned., Serve with picks and seafood sauce., To make as patties, form into 4 patties and dip in bread crumbs., Brown on both sides in 2 tbsp hard margarine not butter.
Roasted Red Pepper Caesar Pasta Salad


Ingredients:
rotini pasta, parmesan cheese, salt, pepper

Directions:
Cook pasta according to package directions.
In a large bowl, toss cooked pasta with peppers, spinach,a nd Ceasar dressing and mix well.
Season to taste with salt and pepper, and sprinkle with parmesan cheese.
Spinach and Pine Nuts
Category: side-dish
By Robyn Webb

In the mood for a bit of something green and leafy? Try this scrumptious spinach with pine nuts. Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Ingredients:
3 pounds spinach, rinsed
2 teaspoons olive oil
2 tablespoons toasted pine nuts
1 teaspoon minced garlic
freshly ground black pepper

Directions:
Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes. Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 6 servings/ serving size 1/2 cup

Calories: 83.2
Fat: 3.9 g
Saturated fat: 0.6 g
Carbohydrates: 8.8 g
Sugars: 1 g
Dietary fiber: 5.1 g
Protein: 7.2 g
Sodium: 179.6 mg
Mama's Best Broiled Tomato Sandwich
Category: main-dish
By KATIA

A broiled sandwich, made of fresh seasoned tomatoes, with an Italian taste. A perfect match for soup.

Ingredients:
2 tablespoons olive oil
2 tablespoons balsamic vinegar
4  ripe tomatoes, sliced
3 tablespoons mayonnaise
½ teaspoon dried parsley
¼ teaspoon dried oregano
¼ teaspoon black pepper
3 tablespoons grated Parmesan cheese, divided
4 slices bread, lightly toasted

Directions:
Preheat oven to broil. In a shallow bowl, whisk together the olive oil and vinegar.  Marinate the tomatoes in the mixture, stirring occasionally. Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese.  Spread mixture on each slice of toasted bread.  Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese. Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown.  Serve immediately, open faced or closed.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 servings

Calories: 509.2
Fat: 34.8 g
Saturated fat: 6.1 g
Carbohydrates: 43.2 g
Sugars: 13.8 g
Dietary fiber: 4.8 g
Protein: 9.6 g
Cholesterol: 14.5 mg
Sodium: 605.2 mg
Mini Key Lime Pie


Ingredients:
key lime juice, key lime zest, salt, vanilla, butter, graham cracker, sweetened condensed milk, sour cream

Directions:
Heat oven to 350°F.
Step 1: Mix melted butter with blended graham crackers in a small bowl then place in a mini pie dish. Brush butter over inside of small pie dish and pour pie mix into dish. Place in oven in about 5 minutes.
Step 2: Mix milk, salt, key lime zest, key lime juice, vanilla, sour cream, and salt in a second bowl. Mix well and pour over the top of the pie mix.
Step 3: Bake in oven about 8 minutes.
Step 4: Cool in fridge at least 4 hours, better if cooled overnight.
Step 5: Top with fresh whipped cream and serve cool.
Quingombos Guisados


Ingredients:
frozen okra, onion, garlic cloves, sweet pepper, tomatoes, water, salt, pepper, allspice

Directions:
Saute okra in the oil over med heat until it turns light brown.  Turn several times. Remove okra with a slotted spoon and set aside on paper towels to drain excess oil.
Now to the oil add the garlic, onions and peppers.  Cook over med low for 10 minutes.
Stir in okra and the remaining ingredients.  Cook for  15 more minutes.  Okra should be tender.  Add water if needed.
Serve with hot cooked rice.
From the Vegetarian Journal.
Gingersnap Date Bar (Lärabar Wannabe)


Ingredients:
pitted dates, almond paste, ginger powder, cinnamon, ground cloves

Directions:
Using a food mill, grind the dates.
In a heavy-duty mixer, combine the ground dates with the remaining ingredients (I used my Bosch and its "cookie dough" hooks].
On a cutting board or other clean, flat surface, flatten the mixture to about 1 cm using your hand or a rolling pin.
Cut into bars or roll into balls and enjoy!
Cheesy Cheddar Crab Quiche


Ingredients:
eggs, cheddar cheese, half-and-half cream, salt, black pepper

Directions:
Prepare the crust, if using frozen, thaw completely on counter before filling.
Preheat oven to 350°.
Beat the eggs, stir in the shredded cheese, half-n-half, Old Bay seasoning, and shredded crab meat.
Old Bay Seasoning contains both salt and pepper so you may not need to add additional salt or pepper. I don't.
Pour into unbaked pie shell.
Place on center oven rack for 35 minutes. Cover just the edges of crust with foil if they are browning too quickly.
Check center of quiche, if jiggly, bake 10 more minutes or until center is done to your preference.
Let stand for 5 minutes, serve hot with tomato slices or salad.
Lemon Cream Sauce


Ingredients:
heavy cream, lemon zest, fresh parsley

Directions:
"Heat cream in a saucepan over high.  Add salt, pepper, zest, and juice.  Cook until thickened.  Finish with chopped parsley."
Thai Coconut Pumpkin Soup


Ingredients:
onion, red chilies, green chilies, shrimp paste, water, fresh pumpkin, coconut milk, salt, fresh lemon juice, fresh cilantro, fresh basil leaves

Directions:
In a medium saucepan, stir-fry onion in oil until golden brown.
Add shrimp, chiles, and shrimp paste; fry for 1 minute.
Add water and bring to a boil.
Add pumpkin, reduce heat, and simmer for 10 minutes.
Add coconut milk and salt; return to a boil and cook until pumpkin is tender.
Serve garnished with lemon juice, basil leaves, and cilantro.
Italian Tomato Cucumber Salad
Category: salad
By BramptonMommyof2

This salad I grew up on. Flavored with extra-virgin olive oil and fresh chopped oregano.

Ingredients:
4  tomatoes on the vine, cored and chopped
½  red onion, thinly sliced
½  seedless English cucumber, chopped
3 tablespoons extra-virgin olive oil, or more if needed
1 tablespoon chopped fresh oregano
salt and ground black pepper to taste

Directions:
Mix tomatoes, red onion, cucumber, olive oil, oregano, salt, and black pepper together in a bowl; stir to coat. Let sit for 30 minutes to blend flavors.

Prep time: 15 mins
Total time: 45 mins
Yields: 4 servings

Calories: 128
Fat: 10.5 g
Saturated fat: 1.5 g
Carbohydrates: 8.1 g
Sugars: 4.9 g
Dietary fiber: 2.1 g
Protein: 1.6 g
Sodium: 8.5 mg
Eggplant, Tomato and Fresh Ricotta Farfalle


Ingredients:
eggplant, salt, farfalle pasta, extra virgin olive oil, garlic clove, grape tomatoes, oregano, crushed red pepper flakes, fresh ground black pepper, parmesan cheese, ricotta cheese, basil

Directions:
In a colander, toss the eggplant with 1 teaspoon of salt and let stand for 10 minutes. Pat dry with paper towels.
Meanwhile, in a large pot of boiling salted water, cook the farfalle until just al dente. Drain, reserving 1/2 cup of the cooking water.
In a large, deep skillet, heat the vegetable oil until shimmering. Add the eggplant and cook over high heat, stirring occasionally, until tender and golden, about 5 minutes; transfer to a paper towel-lined plate. Wipe out the skillet.
Heat the olive oil in the skillet over moderately high heat. Add the garlic and cook for 1 minute. Add the tomatoes, oregano, crushed red pepper and a pinch of black pepper. Cook, crushing the tomatoes, about 3 minutes. Add the farfalle, the reserved cooking water and the eggplant and cook over moderate heat, stirring, until the pasta is heated through, 3 minutes; season with salt.
Transfer to bowls and sprinkle with the Parmesan. Top with the ricotta and basil and pass extra Parmesan at the table.
Russian Black Bread


Ingredients:
water, cider vinegar, flour, salt, unsalted butter, dark corn syrup, molasses, brown sugar, instant coffee powder, fennel seed, active dry yeast, vital wheat gluten

Directions:
Place all of the ingredients in a large bowl, reserving 1 cup of the bread flour. Mix until a sticky dough begins to form.
Mix in the remaining cup of flour and knead for 7 minutes, or until the dough becomes soft and elastic, but may still be somewhat sticky to the touch. Depending on the day's humidity, you may need to add a tablespoon or more white flour to achieve a proper sponge. Cover the bowl and let the dough rise until doubled, 45 minutes to 1 hour.
After the first rise, shape the dough into an oblong loaf. Place in a greased 9" x 5" or 10" x 5" bread pan, cover with greased plastic, and let rise until almost doubled, about 60 to 90 minutes.
While the dough is rising, preheat the oven to 375°F When the dough has almost doubled, brush or spray the top with water, dust with pumpernickel or rye flour, and score (slash] the top.
Bake the bread for about 35 minutes, until it sounds hollow when you thump the bottom, or the inside measures 205°F on a digital thermometer. Remove the loaf from the oven and cool it on a rack before slicing.
Bakewell Tarts
Category: desserts
By icesx

Tasty little almond tart that goes very well with coffee!

Ingredients:
12 (3 inch) unbaked tart shells
¼ cup raspberry jam
¼ cup butter, softened
¼ cup white sugar
¼ cup all-purpose flour
1  large egg
1 teaspoon baking powder
1 teaspoon almond extract
5 tablespoons confectioners' sugar
1 tablespoon boiling water

Directions:
Preheat oven to 450 degrees F (230 degrees C). Arrange tart shells on a baking sheet. Bake in the preheated oven for 6 minutes. Remove shells from oven and cool. Reduce oven temperature to 375 degrees F (190 degrees C). Spoon 1 teaspoon raspberry jam into the bottom of each tart shell. Beat butter and white sugar together in a bowl with an electric mixer until smooth and creamy. Add flour, egg, baking powder, and almond extract and mix well. Spoon 1 tablespoon butter mixture on top of raspberry jam layer. Bake tarts in the preheated oven until filling is bubbling, 25 to 30 minutes. Stir confectioners' sugar and water together in a bowl until icing is smooth; drizzle over warm tarts.

Prep time: 15 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 12 tarts

Calories: 234.6
Fat: 10.7 g
Saturated fat: 4.1 g
Carbohydrates: 32.7 g
Sugars: 15.5 g
Dietary fiber: 0.1 g
Protein: 2.3 g
Cholesterol: 25.9 mg
Sodium: 166.1 mg
Mediterranean Tuna Salad


Ingredients:
English cucumber, light chunk tuna in water, kalamata olive, tomatoes, lettuce greens, French baguette

Directions:
"Cut cucumber into 3/4-inch chunks (English cucumbers don't need to have the seeds removed].  In a large bowl, combine the chopped cucumbers, tuna, Kalamata olives, chopped tomatoes, and olive oil vinaigrette salad dressing.  Stir until blended.  Serve over lettuce greens or on toasted baguettes."
White Chocolate Blueberry Cheesecake
Category: desserts
By Scott M.

What could be better? White chocolate, cheesecake and blueberry topping!

Ingredients:
2 cups crushed graham crackers
1 cup slivered almonds
½ cup white sugar
¼ cup clarified butter, melted
2 tablespoons caramel topping
1 pound white chocolate, chopped
4 (8 ounce) packages cream cheese, softened
¾ cup white sugar
4  eggs, beaten
2  egg yolks
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
½ cup white sugar
1 teaspoon cornstarch
¼ cup water
1 pint fresh blueberries
2 teaspoons lemon juice

Directions:
Preheat oven to 275 degrees F (135 degrees C). Make the crust:  In a food processor, blend together the graham cracker crumbs, almonds and sugar until the almonds are ground fine. Pour in the melted butter and caramel while processing, until mixture is combined. Press the mixture onto the bottom, and half way up the side of a 10 inch springform pan. Make the filling:  In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth. Remove from heat and set aside. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Beat in the eggs and the egg yolks, one at a time. Beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined. Pour filling into crust. Bake in the middle of preheated oven for 1 hour. Then turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven to room temperature. Cover loosely and refrigerate overnight before removing from pan. Make the topping: In a saucepan, combine 1/2 cup sugar and cornstarch. Stir in water and blueberries. Bring to a boil, then simmer for 10 minutes, stirring occasionally. Press through a fine sieve. Stir in lemon juice, allow to cool, and store in a glass jar.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 - 10 inch springform pan

Calories: 602.8
Fat: 39.2 g
Saturated fat: 20.9 g
Carbohydrates: 55.5 g
Sugars: 44.6 g
Dietary fiber: 1.9 g
Protein: 10.7 g
Cholesterol: 147.9 mg
Sodium: 282.7 mg
Instant Pot® Frozen Salmon
Category: main-dish
By Carol Castellucci Miller

If you want to prepare salmon without thawing and have it stay warm and moist without overcooking, then this is your recipe!

Ingredients:
1 cup cold water
¼ cup lemon juice
cooking spray
salt and ground black pepper to taste
2  frozen salmon fillets

Directions:
Pour cold water and lemon juice into an electric pressure cooker (such as Instant Pot®). Place a steamer rack inside; spray with cooking spray. Place frozen salmon fillets on the rack, skin-side down. Cover and close vent. Set cooker to the Steam 2 setting; cook for 3 to 4 minutes. Release vent immediately when pot beeps. Check salmon for desired doneness; fish should flake easily with a fork. Season with salt and pepper. Cover pot to keep salmon warm until serving.

Prep time: 5 mins
Cook time: 3 mins
Total time: 8 mins
Yields: 2 servings

Calories: 172.3
Fat: 6.7 g
Saturated fat: 1.4 g
Carbohydrates: 2.6 g
Sugars: 0.7 g
Dietary fiber: 0.1 g
Protein: 24.6 g
Cholesterol: 51 mg
Sodium: 130.7 mg
Gold Miner's Chili


Ingredients:
garlic cloves, chicken broth, tomato sauce, garlic powder, ground cumin, chili powder, salt, beef, light brown sugar, Tabasco sauce

Directions:
In a large pot simmer onion and minced garlic in 2 cups of chicken broth for 10 minutes. Add tomato sauce and all dry spices, except the sugar. Mix well.
Brown the meat in oil using a separate pan and drain well.  Add the meat to the onion/spice mixture. Add remaining broth and simmer for 2 1/2 hours.
Mix in brown sugar and hot sauce just before serving.
Strawberry Chicken Stir Fry


Ingredients:
chicken breast, light soy sauce, dry sherry, cornstarch, fresh strawberries, water, lemon juice, granulated sugar, cornstarch, water, olive oil, garlic, ginger

Directions:
Place the chicken in a bowl and combine with the light soy sauce, rice wine or dry sherry, and cornstarch. Marinate the chicken for 15 minutes.
In a small bowl, combine 1/4 cup water, orange juice, lemon juice and sugar. In a separate small bowl, dissolve the cornstarch into 2 or 4 teaspoons water (2 teaspoons for a thicker sauce; 4 teaspoons for a thinner sauce]. Set aside.
Heat a wok or heavy skillet over medium-high heat. When the pan is hot, add 2 tablespoons oil, swirling the oil so that it coats half-way up the sides as well as the bottom. When the oil is hot, add half the minced garlic and ginger. Stir-fry until aromatic (about 10 seconds], then add the chicken. Let the chicken brown for about 30 seconds, then stir-fry the chicken until it turns white and is nearly cooked through. Remove the chicken and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok or skillet, swirling the oil so that it coats half-way up the sides as well as the bottom. When the oil is hot, add the remaining garlic and ginger. Stir-fry for 10 seconds, then add the strawberries. Stir-fry briefly (about 30 seconds], give the sauce a quick stir and add into the pan. Re-stir the cornstarch and water mixture and pour into the sauce, stirring quickly to thicken.
When the sauce thickens, add the chicken back into the pan. Stir-fry for another minute to blend the ingredients and make sure the chicken is cooked through. Serve immediately.