xiaoxl/recipe_data huggingface dataset:
Rockin’ Rockafellah Mussels over Pasta #Ragu


Ingredients:
mussels, olive oil, onion, garlic cloves, frozen spinach, baby arugula, salt, black pepper, bacon, white wine, parmesan cheese, pine nuts, linguine

Directions:
Remove beards from mussels and rinse in cold water.  Soak for 15 minutes, covered in cold water, to remove any dirt or sand.
Heat olive oil in a large skillet and add onions and garlic.  Saute until soft and translucent.  Add spinach, arugula salt, and pepper.  Toss to coat and until arugula is wilted.
Put mussels in an 8 quart stock pot.  Top mussels with sautéed onions, garlic, spinach, and arugula mixture followed by chopped bacon.  Add the white wine and cook over medium high heat for 10-15 minutes until mussels have all opened.  Open the pot and add the Ragu Classic Alfredo Sauce and ½ cup of the parmesan cheese.  Gently toss all ingredients together to mix.
In a small frying pan toast the pine nuts until lightly browned.  Set aside.
Place half cup portion of the spaghetti in a pasta bowl and ladle mussels and sauce over the top.  Sprinkle with toasted pine nuts and remaining parmesan.
Spanish Quinoa


Ingredients:
quinoa, water, chili powder, onion, cumin, minced garlic clove, green chili pepper, stewed tomatoes, mozzarella cheese

Directions:
In a sauce pan add quinoa, water, chili powder, onions, olives, chili peppers, cumin, garlic, stewed tomatoes & sea salt.
Cook over medium heat for 12 minutes, then simmer with lid on sauce pan for until Quinoa has absorbed all the water.
Put quinoa mixture in a casserole dish and cover with mozzarella cheese.
Place in oven at 350 degrees until cheese has melted.
Korma Sauce


Ingredients:
cashews, yogurt, milk, green cardamoms, white pepper, salt, garlic paste, ginger paste, saffron, curry leaf

Directions:
Soak almonds, cashews and cardamoms in water for at least 15 minutes.
Put almonds, cashews and cardamoms into blender with yogurt, milk, pepper and salt, and blend until smooth.  If mixture is too thick, add water and blend again.
Put oil in frying pan and cook garlic paste and ginger paste over medium low heat until light brown.
Add saffron, curry, and yogurt mixture, and cook for 7 minutes.
Lemon Cashew Chicken Stir-Fry


Ingredients:
mushroom, green onion, garlic cloves, carrot, dry sherry, sugar, lemon peel, lemon juice, cornstarch, white pepper, snow pea pods, cooked rice, cashews

Directions:
Heat oil in a large skillet over medium-high heat until hot and add chicken; cook and stir 7 to 8 minutes or until chicken is no longer pink in the centre.
Add mushrooms, green onions and garlic; cook and stir 1 minute or until vegetables are tender and add carrots, chicken broth,k sherry, sugar and lemon peel; cook and stir 1 to 2 minutes more.
combine lemon juice, cornstarch and pepper in small bowl; stir until smooth.
Pour cornstarch mixture over chicken; cook and stir 1 to 2 minutes or until slightly thickened.
Add snow peas; cook and stir 1 minute or until heated through.
Serve over rice and sprinkle with cashews.
Baked Pumpkin Bread
Category: breakfast-and-brunch
By JJOHN32

This is a lower calorie quick bread that does not skimp on flavor.  Buttermilk guarantees a moist crumb, too. Great for afternoon snack.

Ingredients:
1 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup solid pack pumpkin puree
1 cup packed brown sugar
½ cup buttermilk
1  egg
2 tablespoons butter, softened

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift the flour, baking soda, salt, cinnamon and nutmeg into a large bowl. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9x5 inch loaf pan and smooth the top. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 - 9x5 inch loaf

Calories: 161.6
Fat: 2.7 g
Saturated fat: 1.5 g
Carbohydrates: 32.3 g
Sugars: 19.1 g
Dietary fiber: 1.1 g
Protein: 2.8 g
Cholesterol: 21 mg
Sodium: 409.8 mg
HOMEMADE CHORIZO


Ingredients:
ancho chilies, brown sugar, chili powder, ground cumin, oregano, kosher salt, allspice, red wine, garlic cloves, chipotle chiles in adobo

Directions:
Remove stems and seeds from chiles and tear into small pieces. Place them in a bowl and cover with boiled water; soak for 25 to 30 minutes.
Meanwhile, take the meat out of the fridge and quickly grind it. Place it back to the fridge while making the spice blend.
In a medium bowl, combine smoked paprika, brown sugar, chili powder, cumin, oregano, salt and allspice; whisk until well blended.
Drain pasilla-ancho chiles well and transfer to a jar of a blender or food processor. Pour in red wine and add chipotle in adobo; process until smooth.
Take ground meat out from the fridge, add dry spice blend and pasilla chipotle mixture. Wearing gloves, mix all the ingredients until meat is well coated. Before making links or patties, take a small piece of meat and cook to see if the seasonings need to be adjusted.
Chilli Chicken Parcels


Ingredients:
olive oil flavored cooking spray, red onion, ground chicken, garlic, ginger, red bell pepper, Thai fish sauce, fresh cilantro, cooked long-grain rice, iceberg lettuce

Directions:
Spray pan with oil and heat.
Cook onion until soft.
Add chicken mince, garlic and ginger. Cook until chicken is browned.
Add pepper, cook until soft.
Add fish sauce and sweet chilli sauce to taste.
Add cilantro.
Scoop one spoonful of rice and one spoonful of chicken mixture into a lettuce leaf. Parcel it up to eat with your hands. Yum-o!
Based on NataschAnn's helpful comments I have made some improvements to this recipe. Firstly, I have changed step 6 to read "cilantro" instead of "coriander". They are one in the same, in Australia we call it coriander, and that's what I had written in the ingredients section. However, the Zaar's automatic ingredient formatter changed my coriander to cilantro and confusion has ensued! That'll learn me --  Second, I have rewritten step 7 so it is clearer to understand. The original intent of this recipe is to keep the rice separate from the chicken mixture, but really it's up to you - feel free to combine them before spooning into the lettuce, like in Stormylee's pic (which is beautiful by the way, thank you Stormylee!]. I hope this clears up any issues. Thanks again for the constructive criticism.
Bachelors Tuna Casserole


Ingredients:
tuna fish, dry pasta, green peas

Directions:
In a 5-quart stove-top pot, bring water to a boil.  Add pasta and hold at a boil until tender (usually once water starts to boil turn heat down to medium heat and let cook for ten minutes].  Then turn off the heat and drain pasta in the 5-quart pot.
Add tuna, peas, and can of soup.  Stir gently to not break the pasta.  Pour mixture into a 9x12-inch baking dish or an 8x8 baking dish.  Distribute cheese evenly over the pasta mix.
At this point, you can let it cool and cover it after 20 minutes, refrigerate and prepare for dinner the following evening, or put it directly into a 350°F oven and bake uncovered for 30 minutes.
Carefully remove from oven with hot mitts and serve.  Can be served alone or with hot bread and a green salad.
Simple Bliss Relaxing Tea (Single Serving)


Ingredients:
boiling water, milk, half-and-half, maple syrup, artificial sweetener

Directions:
Pour boiling water over the chamomile flowers.
Let steep for 15-20 minutes, until strong.
At this point it may be a little cold (especially since you are going to be adding cold milk in a second], so I would reheat it in a saucepan or for a few seconds in the microwave.
I find that reheating once the milk has been added gives teas/coffee a funny taste, so I usually make sure to reheat before I add the milk, but its really up to you.
Strain and add milk and sweetener to taste and serve hot.
Roasted Brussels Sprouts W/ Bacon & Shallots


Ingredients:
Brussels sprouts, olive oil, sea salt, ground black pepper, shallot, garlic clove, onion

Directions:
Preheat oven to 400 degrees.
Cut ends off of brussels sprouts and remove any damaged outer leaves. Cut sprouts in half and mix in a large bowl with 3 TB olive oil, salt, and pepper. Set aside.
Caramelize onions, shallots, and garlic on the stovetop with 1/2 TB olive oil. Add Bacon and cook for one more minute (I use the precooked Real Bacon Pieces you can buy at the supermarket].
Add Caramelized onion mixture to bowl of sprouts and stir well to mix.
Evenly distribute mixture on a sheet pan and roast for 35-40 minutes. Sprouts should be browned on the outside, but easily pierced with a fork.
Nutty Banana Chocolate Chip Bread
Category: bread
By rainbowchip

This tasty recipe is deliciously moist and sweet while still including plenty of whole grains and healthy ingredients.

Ingredients:
¾ cup unbleached all-purpose flour
¾ cup whole wheat flour
¼ cup milled flax seed
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup butter, at room temperature
½ cup brown sugar
½ cup granular sucralose sweetener (such as Splenda®)
2  eggs
1 teaspoon vanilla extract
1 teaspoon lemon juice
½ cup nonfat plain yogurt
3 medium bananas, mashed
½ cup chopped walnuts
½ cup miniature semisweet chocolate chips  (Optional)
1 tablespoon chopped walnuts
1 tablespoon miniature semisweet chocolate chips  (Optional)

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan. Mix all-purpose flour, whole wheat flour, flax seed, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg in a bowl. Beat butter, brown sugar, and sucralose sweetener in another bowl until light and fluffy. Beat  eggs, vanilla extract, and lemon juice into butter mixture until well combined. Stir flour mixture into butter mixture until smooth. Add yogurt, bananas, 1/2 cup walnuts, and 1/2 cup chocolate chips, stirring until batter is just blended. Pour batter into prepared loaf pan. Sprinkle remaining 1 tablespoon walnuts and 1 tablespoon chocolate chips on top of batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 1 9x5-inch loaf

Calories: 348.1
Fat: 19 g
Saturated fat: 8.5 g
Carbohydrates: 42 g
Sugars: 21.7 g
Dietary fiber: 4.2 g
Protein: 6.6 g
Cholesterol: 61.8 mg
Sodium: 502.4 mg
Nicker's Salsa


Ingredients:
tomatoes, green pepper, lime, cilantro

Directions:
Chop the tomatoes, white onion, cilantro, green pepper,  and jalapenos.
Combine the chopped tomatoes, white onion, cilantro, chopped green pepper, chopped jalapenos, and juice of lime (more to taste].
Double Strawberry Banana Shake


Ingredients:
strawberries, bananas, strawberry ice cream, milk, vanilla

Directions:
"Process all ingredients in a blender until smooth, stopping to scrape down sides."
Creamy Bruschetta


Ingredients:
garlic, olive oil, cream cheese, parmesan cheese, chopped tomato, basil, fresh garlic, extra virgin olive oil, fresh lemon juice, kosher salt

Directions:
Heat oven to 350 degrees F.
Remove peel from garlic and place on a piece of aluminum foil.
Drizzle with olive oil.
Wrap up garlic and roast in oven for about 30 minutes, or until soft.
In a medium bowl, toss tomatoes, basil, onion, minced garlic, olive oil, lemon juice, salt, and chill.
Remove roasted garlic from the oven.
Combine garlic with the cream cheese until smooth.
Slice bread, 1/2-inch thick, on the bias.
Toast the bread in the oven slightly and set aside.
Spread cream cheese mixture on the toast and sprinkle with parmesan cheese.
Return to oven to warm the cheese.
Remove from the oven and top with tomatoes mixture and serve.
Crusty Apple Cobbler


Ingredients:
butter, sweetened condensed milk, cinnamon, allspice, nutmeg, ginger, vanilla, maple syrup

Directions:
Cut rolls into 1/2 inch cubes.
Melt butter in 9x13-inch pan and top with pie filling.
Sprinkle bread cubes over the pie filling.
Combine sweetened condensed milk, cinnamon, allspice, nutmeg, ginger and vanilla.
Pour mixture over bread cubes and push cubes down with a fork to absorb moisture.
Bake at 375°F 30-35 minutes or until deep golden brown and bubbly.
Cool for 15 minutes and serve warm with maple syrup, if desired.
Chocolate Whole Wheat Zucchini Bread


Ingredients:
all-purpose flour, whole wheat flour, granulated sugar, cocoa powder, baking powder, salt, baking soda, ground cinnamon, ground nutmeg, ground cloves, eggs, applesauce, buttermilk, vanilla extract, fresh zucchini

Directions:
Spray a 10 Cup bundt pan with nonstick spray, make sure you get all the crevises coated.
Preheat the oven to 350°F
Stir together dry ingredients (first ten items] both types of flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl.
Make a well in the center of this mixture.
In another bowl, beat eggs until foamy (not too much- just foamy].
To the eggs, add wet ingredients (applesauce, buttermilk, and vanilla] and stir (I used a rubber spatula].
Add the zucchini to the wet ingredients and stir until well combined.
Pour this wet mixture into the "well" you made in the dry mixture.  Fold wet and dry ingredients together, just until ingredients are all moistened and gently combined, but don't overmix or you will have tough bread.
Pour into the prepared pan and bake for about 50 minutes or until a toothpick tests clean.
Cool bread in pan for about 20 minutes, then remove and devour.
Black-Eyed Peas Like Maw Maw's


Ingredients:
ham hock, bacon grease, salt, black pepper, water

Directions:
Based on the amount of Peas you are cooking, add water to Pot.
Start to bring to a boil.
Take Ham Hock and score skin side if needed and add to pot.
Boil Ham Hock for about 20 minutes to season water, add Bacon Grease & stir until melted.
Add Peas.
Boil at a rapid boil for the first 20 minutes, then turn down to a low boil and cover pot.  Continue cooking until Peas are getting soft.
Take a taste.
Season with Salt & Pepper to your taste.
Pound Cake with Lemon Coconut Glaze
Category: desserts
By cookieworshipper

Healthier take on pound cake; indulge with no regrets!

Ingredients:
1 cup all-purpose flour
3 tablespoons all-purpose flour
1 cup white whole wheat flour
3 tablespoons white whole wheat flour
2 tablespoons cornstarch
⅛ teaspoon baking soda
½ cup soy milk
½ tablespoon apple cider vinegar
½ cup coconut oil, at room temperature
1 ¼ cups white sugar
3  eggs
½ teaspoon pure vanilla extract
1 cup confectioners' sugar, sifted, or more as needed
2 tablespoons milk, or more as needed
1 tablespoon lemon juice
¼ cup unsweetened coconut flakes, toasted

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8x5-inch loaf pan. Sift 1 cup plus 3 tablespoons all-purpose flour, 1 cup plus 3 tablespoons whole wheat flour, cornstarch, and baking soda together into a bowl. Mix soy milk and vinegar together in a small bowl. Let stand until curdled. Beat coconut oil in a stand mixer fitted with the paddle attachment until creamy. Add sugar and beat on medium speed until light and fluffy. Reduce speed to medium-low and beat in eggs one at a time. Scrape down the sides and bottom of the bowl. Stir in soy milk and vanilla on low speed. Add the flour mixture 1/2 cup at a time, mixing on low speed until batter is smooth. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Place pan on a wire rack on its side and cool for about 10 minutes. Combine 1 cup confectioners' sugar, 2 tablespoons milk, and lemon juice in a small bowl to make glaze. Add more sugar or milk to reach the desired consistency. Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 8x5-inch loaf

Calories: 397.9
Fat: 14.6 g
Saturated fat: 11.3 g
Carbohydrates: 63.4 g
Sugars: 38.3 g
Dietary fiber: 2.8 g
Protein: 6 g
Cholesterol: 56 mg
Sodium: 45.7 mg
Walnut-Cream Roll
Category: world-cuisine
By Calamity Anne

A wonderful walnut cream roll dessert that is a perfect follow-up to any main course.

Ingredients:
4  egg whites
1 teaspoon vanilla extract
½ teaspoon salt
½ cup white sugar
4  egg yolks
¼ cup sifted enriched flour
½ cup chopped walnuts
1 tablespoon sifted confectioners' sugar, or as needed
1 cup cold heavy cream
1 tablespoon white sugar, or to taste
1 tablespoon walnut halves, or as needed

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line the bottom and sides of a 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper. Beat egg whites, vanilla extract, and salt using an electric mixer in a mixing bowl until soft peaks form. Beat in 1/2 cup white sugar gradually until combined. Beat egg yolks in a separate bowl using an electric mixer until thick and lemon-colored. Fold into egg white mixture. Fold in flour and chopped walnuts carefully until combined. Spread batter into the prepared jelly roll pan. Bake in the preheated oven until cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 12 minutes. Remove from the oven and let cool for 5 minutes. Loosen sides of cake; turn out onto a towel sprinkled with sifted confectioners' sugar. Peel off wax paper and let cool to lukewarm, 5 to 10 minutes. Roll cake and towel together starting at the narrow end. Let cool completely on a wire rack, 15 to 20 minutes. While cake cools, beat cold heavy cream and 1 tablespoon white sugar together in a mixing bowl using an electric mixer just until stiff peaks form. Unroll cake and spread with whipped cream, reserving some for topping. Re-roll cake and let chill in the refrigerator for at least 30 minutes. Top with dollops of whipped cream and walnut halves. Slice and serve.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 40 mins
Yields: 1 roll

Calories: 212.7
Fat: 15 g
Saturated fat: 6.5 g
Carbohydrates: 16.3 g
Sugars: 12.4 g
Dietary fiber: 0.5 g
Protein: 4.3 g
Cholesterol: 114.5 mg
Sodium: 150.9 mg
Oatmeal Apple Streusel


Ingredients:
apples, flour, brown sugar, oatmeal, cinnamon, margarine, salt

Directions:
Butter a baking dish and place in it the 3 apples peeled and sliced.
Mix with a fork or pastry blender: flour, brown sugar, oatmeal, cinnamon, margarine, and salt.
Spread flour mixture over the apples.
Bake at 350°F for about 25 minutes or intil the apples are tender.
Cheese  Corn and Spinach Quiches


Ingredients:
corn kernels, eggs, low-fat milk, fresh ground black pepper, strawberries, kiwi fruit, water

Directions:
Preheat oven to 190C (170C fan forced].
Spray 4 x 250ml (1 cup] muffin pan holes with cooking spray and line bases with a round of baking paper or use 4 non-stick baking cases.
{isj 1 bread slice into each muffin pan hole and bake for 5 minutes or until light golden brown and set aside for 10 minutes to cool.
Divide the spinach leaves and corn between bread cases.
Whisk the eggs and milk in a medium bowl and season with pepper.
Pour the egg mixture into the bread cases and sprinkle the cheese over.
Bake quiches for 25 to 30 minutes or until set and golden brown.
Set aside pan for 5 minutes to cool and then transfer to a wire rack to cool completely.
Accompany one of the quickes with the fresh fruit (pack in a small container] and water.
NOTE - you can make the quiches the day before and keep in an airtight container until ready to pack one into the lunch box and the remaining 3 quiches will keep in an airtight container in the fridge for up to 3 days or, wrap in plastic and put in a resealable plastic bag and freeze for up to 3 months (defrost in fridge overnight and pack into lunchbox in the morning].
Chicken Breasts with Marsala & Kalamata Olives


Ingredients:
skinless chicken breasts, flour, olive oil, butter, salt, fresh ground black pepper, extra virgin olive oil, garlic, kalamata olive, fresh marjoram, dried marjoram, tomatoes, dry marsala

Directions:
Cut each chicken breast into three pieces of even thickness (cut off tail end as one piece then slit other piece through the middle] Coat with flour shaking off any excess Set large skillet over a medium heat, when hot add the 2 Tbsp olive oil and the 1 Tbsp butter.
When the butter is sizzling add the chicken.
Cook for about 5 minutes each side until golden and cooked through.
Transfer chicken to a warmed plate when done, season with salt and pepper.
Let pan cool a little, if the pan is dry add the extra virgin olive oil (if pan has oily residue you wont need to] Add the garlic, cook for a few minutes, then add the olives marjoram and tomatoes.
Cook for 2-3 minutes, then add the marsala and let mixture bubble up.
Pour over chicken breasts and serve immediately.
Nordic Moon Ranch's Most Excellent Ground Lamb


Ingredients:
ground lamb, onion, olive oil, curry powder, red wine, beef broth, tomato paste, garlic, salt, red pepper flakes, ground cumin

Directions:
In a large, preheated heavy skillet over medium heat, brown lamb evenly.
Drain of all fat.
In same skillet, saute onion in olive oil until soft.
Using mortar and pestal, grind garlic to a paste with the salt.
Add paste to onions in skillet.
Stir in curry powder and red pepper flakes if used.
Return lamb to skillet and add tomato paste and broth or wine.
Reduce heat and let simmer for 10 to 20 minutes, or until flavors have blended and liquids are thickened.
Savory Meat Rub


Ingredients:
pepper, salt, garlic powder, onion powder, ground celery seed, ground sage, sweet paprika, cumin

Directions:
Measure all ingredients into a small bowl.
Blend well. (Use a pestle and mortar to get a more melded flavor.].
If using celery salt, omit the salt listed.
Left over rub can be stored in a sealed container for up to a year.
Spicy Tropical Fruit Salsa


Ingredients:
papaya, banana, pineapple, kiwi fruit, green bell peppers, yellow bell pepper, red onion, habanero pepper, lime juice, extra virgin olive oil, fresh cilantro

Directions:
Combine fruits in a large bowl.
In a small bowl, mix together the orange and lime juices and oil.  Drizzle over the fruits and toss gently to mix well.
Allow to sit for 2 hours.  Just before serving, add the pomegranate arils and toss well.  Garnish with the cilantro.
Tortellini Soup


Ingredients:
low sodium chicken broth, fresh ground black pepper, fresh Italian parsley

Directions:
Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes.
Ladle the broth and tortellini into soup bowls.
Serve.
Beef Stroganoff


Ingredients:
butter, onion, salt, Dijon mustard, ground pepper, cream cheese, milk, parsley

Directions:
Slice round steak or top sirloin into thin, satay-like slices against the grain of the meat.
In a large dutch oven or frying pan, brown the sliced meat in the 3 T of butter.
Add onion, mushrooms, salt, dijon mustard and ground pepper; cook 5 minutes or until onions are tender.
Reduce heat to low and add cream cheese and milk; stir over low heat until smooth, adding more milk if necessary to reach desired consistency.
Serve over noodles tossed with snipped parsley.