xiaoxl/recipe_data huggingface dataset:
Teriyaki Salmon With Marmalade Butter


Ingredients:
butter, orange marmalade, salmon fillets, soy sauce, dry sherry, rice wine, garlic cloves, gingerroot, orange zest, honey

Directions:
Make the marmalade butter by thoroughly combining the butter and marmalade — a stand mixer with a paddle is ideal. Roll the butter in parchment paper into a 1½" wide log and store in the refrigerator to harden.
Heat the oil over medium-high heat. Add the garlic, ginger root and orange zest and cook two minutes.
Add the soy sauce, wine, sesame oil and honey and cook until the alcohol has evaporated. Sniff the fumes to determine this. If the fumes irritate your nose, there is still alcohol present. Cool completely.
Pour marinade over the salmon and refrigerate for at least two hours.
Broil or grill the salmon for three minutes per side and top with the marmalade butter.
Onion-Mushroom Rice


Ingredients:
rice, beef broth, butter

Directions:
Melt butter in medium saucepan., Add the soups& rice and mushrooms and mix well., Bring to a boil and then cut fire down to low., Cover and simmer on low for 25 minutes.
Won Ton Dipping Sauce


Ingredients:
onion, garlic cloves, soy sauce, rice vinegar, brown sugar

Directions:
Combine onion, peppers and garlic in food processor and chop to a medium-fine consistency. Heat oil in skillet on low heat and add the vegetables from the food processor.
Stir, continuing to cook on low heat until the oil takes on the color of the peppers.
In a bowl, pour the vinegar, soy sauce and brown sugar and stir to dissolve the sugar.
Taste the mixture, adjust to taste.
Mix, then add the mixture from the skillet.
Serve warm or at room temperature with freshly steamed or fried won tons.
Broccoli Soup Light


Ingredients:
margarine, onion, celery, frozen broccoli, fat-free chicken broth, nonfat milk, Velveeta reduced fat cheese product

Directions:
In medium saucepan, heat the margarine. Add onion, celery and cook until wilted.
Add broccoli and broth. Quickly bring to a boil. Cover and simmer until broccoli is tender, about 5 minutes.
Puree in blender (will need to do in two batches].
In the saucepan, stir together the broccoli puree, milk and cheese. Add salt and pepper to taste, and then heat. If the soup is thicker than you like, add more broth or milk and re-season.
Shredded Brussels Sprouts & Pecans Salad


Ingredients:
pecans, Brussels sprouts, butter, margarine, olive oil, yellow mustard seeds, fresh lemon juice

Directions:
Preheat oven to 350°F.
Spread pecans on a rimmed baking sheet and toast until fragrant and lightly browned, about 10 minutes; set aside.
Meanwhile, with the shredding disk of a food processor, shred Brussels sprouts (if you don't have a food processor, halve and thinly sliced with a chef's knife]. In a large nonstick skillet, heat butter and oil over medium-high heat. Add mustard seeds and cook, stirring occasionally, until fragrant, about 30 seconds. Add Brussels sprouts and cook, tossing occasionally until tender and beginning to brown, 7 to 9 minutes. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve topped with pecans.
Awesome Mac and Cheese


Ingredients:
elbow macaroni, butter, all-purpose flour, milk, cayenne pepper, cheddar cheese, monterey jack cheese, paprika

Directions:
Preheat oven to 350 degrees. Grease a 9 X 13 baking dish. Bring a large pot of lightly salted water to a boil.   Add pasta and cook for 8-10 minutes or until al dente; drain.
In medium saucepan, melt butter and stir in flour to make a roux.  Cook 1-2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Mix in salt, pepper, and cayenne and stir frequently until sauce thickens.
Remove pan from heat and stir in cheddar, mozzarella and jack cheese.  Combine pasta with sace and stir well. Pour into baking dish. Use paprika on top if desired. Bake 45-60 minutes, or until top is the desired cripiness. Let rest 20 minutes before serving.
Garden Bean and Potato Salad With Balsamic Vinaigrette


Ingredients:
small red potatoes, fresh green beans, purple onion, fresh basil, extra virgin olive oil, Dijon mustard, fresh lemon juice, salt, pepper, Worcestershire sauce, garlic clove

Directions:
Vinaigrette: Combine all the ingredients in a jar. Cover tightly and shake vigorously. Yield: 1 cup
Arrange potatoes in steamer basket over boiling water. Cover and steam 20 minutes or until tender. Place in large serving bowl.
Arrange beans in steamer basket over boiling water. Cover and steam 10 minutes or until crisp tender.
Halve the potatoes and add the beans, onion, and basil.
Add the vinaigrette to potato mixture and toss gently.
Serve at once or cover and chill.
Pork Chops in Mushroom Gravy


Ingredients:
fresh mushrooms, blue cheese, butter, butter, nutmeg, garam masala, onion powder, salt, pepper

Directions:
Slice mushrooms.
On med-high heat, saute in 2 Tbls.
butter until cooked through.
As mushrooms are cooking, season both sides of the pork chops with the spices evenly and rub the spices into the chop.
Remove the cooked mushrooms from the pan.
Add the second 2 Tbls.
butter and allow to melt, but not smoke.
On med-high heat, brown chops well on both sides.
Remove from pan; reduce heat to medium.
Add cream of mushroom soup and the jar of baby pearl onions WITH the juice to the pan.
Stir well, scraping the fond (little brown bits] off the bottom of the pan.
Stir in the cooked mushrooms and blue cheese.
Continue stirring until the cheese in melted and thoroughly incorporated.
Add chops back to pan and simmer in sauce for 20 minutes.
Serve with noodles or rice and a vegetable.
Spicy Shrimp Pasta


Ingredients:
angel hair pasta, fresh broccoli florets, shallots, shrimp, crushed red pepper flakes, fresh basil, garlic

Directions:
In a 4-quart Dutch oven cook pasta with broccoli according to package directions.  Drain; return to Dutch oven.  Cover and keep warm.
Meanwhile, drain tomatoes, reserving oil.  If necessary, add olive oil to equal 1/4 cup.  In extra-large skillet heat oil over medium-high heat.  Add shallots; cook and stir 1 to 2 minutes or until tender.  Add shrimp and crushed red pepper; cook and stir 2 minutes.  Add sun-dried tomatoes; cook and stir 1 minute more or until shrimp are opaque.
Toss shrimp mixture with cooked pasta.  Season with salt and pepper.  Drizzle additional olive oil.  Transfer to serving bowls.  Sprinkle with snipped fresh basil.  Serves 4.
Spiral Stromboli


Ingredients:
mozzarella cheese, cheddar cheese, deli ham, pimientos, butter, margarine, parmesan cheese

Directions:
Unroll the dough and pat into a 14-in.x12-in. rectangle.  Sprinkle with mozzarella and cheddar cheeses to within 1/2 inches of edges; top with meat and red peppers.  Roll up jelly-roll style, starting with a short side; seal seam and tuck ends under.
Place seam side down on an ungreased baking sheet.  Brush with butter; sprinkle with Parmesan cheese.  Bake at 375 degrees for 25-30 minutes or until golden brown.  Slice with a serrated knife.
Tofu Shepherd's Pie


Ingredients:
cake tofu, onion, thyme, ground coriander, fresh ground black pepper, walnuts, tamari soy sauce, potatoes, butter, milk, salt, mushroom, tamari soy sauce, fresh ground black pepper, cornstarch

Directions:
To freeze-thaw and shred tofu: Freezing tofu gives it a chewy texture which adds textural variety to casseroles. To perform this step, place the cake of tofu on a plate in the freezer, lightly covered with plastic wrap.  In a couple hours, the tofu will be solidly frozen. Thaw the tofu for about 24 hours in the fridge. The thawed tofu block will resemble a sponge. Gently squeeze the water out. Then, grate the tofu by hand or in a food processor.
For the tofu layer, saute the chopped onions in the oil with the thyme, coriander, and black pepper until the onions are translucent.
Stir in the chopped walnuts and shredded tofu.
When heated through, stir in lemon juice and soy sauce. Remove from heat.
To make the mashed potatoes, place the cubed potatoes in a saucepan and cover with lightly salted water.
Bring to a boil, and then simmer the potatoes until soft.
Drain, saving the hot potato water to use in the gravy.
Mash the potatoes with the butter and milk. Salt to taste.
For the gravy, heat the oil in a skillet.
Stir in the mushrooms, soy sauce, and black pepper.
Saute, stirring occasionally, until the mushrooms are tender.
Add 1 1/2 cups of the potato water and bring to a boil.
Slowly stir in the cornstarch mixture and cook at a low boil, continuing to stir, until the gravy is clear and thick.
Oil a 9 inch square casserole dish or use a 10 inch round cast iron skillet.
Layer the tofu mixture, then the mushroom gravy, and then the mashed potatoes.
Dot the top with butter or margarine.
Bake at 400°F for 15-20 minutes until the top becomes golden.
Al's Baked Swiss Steak
Category: world-cuisine
By Al Kavalauskas

This is a variation on another recipe, which is great as is, but I couldn't make Swiss steak without green peppers or garlic. I also season the meat instead of the flour; it gets a more intense taste that way.

Ingredients:
1 pound boneless beef round steak
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon seasoned salt (such as LAWRY'S®)
1 tablespoon all-purpose flour, or as needed
¼ cup vegetable oil
1 (14.5 ounce) can stewed tomatoes
1 medium onion, chopped
1  green bell pepper, chopped
¼ cup beef broth
½ cup chopped carrots
¼ cup chopped celery
2 cloves garlic, minced
1 tablespoon all-purpose flour
¼ teaspoon Worcestershire sauce
¼ cup shredded sharp Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish. Cut steak into four portions and pound to 1/4-inch thickness; season with salt, pepper, and seasoned salt. Coat meat evenly with about 1 tablespoon flour. Heat oil in a skillet over medium heat. Cook beef in hot oil until browned completely, 3 to 5 minutes per side; transfer to prepared baking dish reserving drippings in the skillet. To the drippings, add tomatoes, onion, green bell pepper, beef broth, carrots, celery, garlic, 1 tablespoon flour, and Worcestershire sauce. Bring the tomato mixture to a boil; cook and stir for 2 minutes. Pour the mixture over the meat in the baking dish. Cover dish with aluminum foil. Bake until beef is completely tender, about 90 minutes. Sprinkle cheese over beef and return to oven uncovered until cheese is melted, 3 to 5 minutes.

Prep time: 20 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs 5 mins
Yields: 4 servings

Calories: 313.3
Fat: 20 g
Saturated fat: 5 g
Carbohydrates: 15.8 g
Sugars: 6.4 g
Dietary fiber: 2.7 g
Protein: 18.6 g
Cholesterol: 46 mg
Sodium: 777.4 mg
Easy & Healthy Dijon Marinade


Ingredients:
Dijon mustard, olive oil, lemon juice, garlic, chicken breasts, salmon

Directions:
1. Salt your desired meat, poultry or salmon and place in a greased baking dish - facing down.
2. Mix together above ingredients and spread all the sauce (except for 1/3 cup].
3. Cook your meat, poultry or salmon at 400 degrees for about 10-15 minutes. As soon as you are sure the meat has been cooked through to your likings - serve with the reserved sauce.
Citrus Garlic Salad Dressing / Marinade


Ingredients:
garlic cloves, olive oil, dried thyme

Directions:
Peel and mince garlic; set aside.
Whisk together other ingredients.
Add minced garlic to oil citrus mixture.
Can be chilled or used at room temperature.
Crispy Chicken With Broccoli


Ingredients:
chicken, baking soda, soy sauce, mirin, oyster sauce, Worcestershire sauce, sugar, chicken broth, cornstarch, canola oil, broccoli, onion, garlic clove, fresh ginger, kosher salt

Directions:
Dust chicken with the baking soda and let sit in the refrigerator for 30 minutes.
In a small bowl (or glass jar with lid] combine the soy sauce, mirin, oyster sauce, Worcestershire, sugar, and sesame oil; whisk (or shake jar] to combine.
In another small bowl (or jar] combine the chicken stock with 2 teaspoons of the cornstarch, set aside.
Heat a large skillet, or wok, over high heat and add 2 tablespoons of the canola oil until shimmering.
Add broccoli and stir fry until the florets start to brown, about 5 minutes; transfer to a bowl.
Heat 2 more tablespoons oil and cook onion, on medium high heat, until they begin to brown and soften, about 5 minutes; add to broccoli.
Heat the remaining 2 tablespoons of oil.
Meanwhile, toss the meat with the remaining 1 teaspoon of cornstarch.
Stir fry the garlic and ginger in the pan for 30 seconds; add in the chicken and stir fry until no longer pink, about 2 minutes.
Return the broccoli and onion to the pan, add the soy sauce mixture and stir fry until the chicken is cooked through and the sauce is hot.
Stir in the cornstarch mixture until the sauce thickens; taste for salt and add only if needed (I didn't].
Fried Cornmeal Mush
Category: everyday-cooking
By Michele O'Sullivan

This recipe reminds me of the 'good ol' days'. I hope you enjoy this great tasting recipe.

Ingredients:
3 cups water
1 teaspoon salt
1 cup yellow cornmeal
1 tablespoon butter

Directions:
In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick. Spoon cornmeal mixture into a lightly greased 9x5 inch loaf pan. Cover and refrigerate overnight. In the morning, melt butter in a skillet over medium high heat. Slice cornmeal mush into 1 inch wide slices. Cook in melted butter until golden brown on both sides.

Prep time: 20 mins
Cook time: 10 mins
Total time: 13 hrs 20 mins
Yields: 4 servings

Calories: 152.8
Fat: 3.5 g
Saturated fat: 1.9 g
Carbohydrates: 27.3 g
Sugars: 0.6 g
Dietary fiber: 1.4 g
Protein: 2.5 g
Cholesterol: 7.6 mg
Sodium: 604.2 mg
Honey Baked Chicken


Ingredients:
water, white wine, honey, chicken piece

Directions:
Combine the first 3 ingredients and pour over the chicken pieces in a baking dish.
Cover and bake in a moderate (190c] oven for 1 hour.
Remove the lid, and bake for a further 1/2 hour.
Serve.
White Bean Hummus


Ingredients:
garlic, white kidney beans, fresh lemon juice, ground cumin, cayenne pepper, salt, white pepper, fresh cilantro leaves, cilantro

Directions:
Place garlic in the bowl of a food processor* and process until finely minced.
Add the kidney beans and lemon juice; process until smooth.
Add the olive oil, ground cumin, cayenne pepper, salt, and white pepper; process until smooth.
Add the 4 Tablespoons of cilantro and process for 30 seconds with on/off pulses.
Transfer to a bowl, cover, and chill overnight (or at least a few hours to allow the flavors to meld].
Serve with chips, pita chips, or vegetables.
*You may use a blender if you do not have access to a food processor.
Quinoa Fried Rice With Bacon and Bok Choy


Ingredients:
quinoa, bacon, canola oil, yellow onion, garlic cloves, bok choy, soy sauce, egg, egg, scallion

Directions:
Cook quinoa in stock, per package directions. Set aside.
Preheat oven to 375°F (190°C]. Cook bacon for about 15 minutes or until desired crispness.  Drain on a paper towel-lined plate, then roughly chop.
In a large wok or skillet over high heat, heat canola oil. Add onion and garlic and season with salt and pepper to taste. Sauté mixture until onions are slightly translucent; about 3 to 4 minutes. Add bok choy and cooked bacon and sauté until the leaves turn bright green; about 1 minute.
Add cooked quinoa to skillet along with soy sauce, stirring to combine. Cook until quinoa is warmed through; about 2 to 3 minutes. Add raw egg and stir until cooked and evenly distributed throughout the quinoa; about 3 minutes. Add sliced scrambled egg and scallions and combine.
Serve immediately and garnish with additional sliced scallions.
Baked Chicken Thighs, Rice, and Vegetables
Category: meat-and-poultry
By Bibi

This method for cooking rice yields tender, fluffy rice. Chicken, rice, and vegetables all go into one pan on the stovetop for a few minutes, and then into the oven to finish. In just over an hour, dinner is ready and cleanup is a breeze!

Ingredients:
8 medium boneless, skinless chicken thighs
1 pinch seasoned salt, or to taste
2 tablespoons extra-virgin olive oil
½ teaspoon smoked paprika
½ cup chopped onion
1 ½ cups long-grain white rice
2 cups 1/2-inch cubes butternut squash
1 ½ cups frozen French-cut green beans
1 teaspoon herbes de Provence
3 cups chicken broth
2 ounces Caesar salad croutons

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Pat chicken thighs dry with a paper towel, and season both sides with seasoned salt. Heat olive oil in a 12-inch oven-proof nonstick skillet over medium heat until it shimmers. Brown chicken thighs lightly in the hot oil, about 3 minutes. Turn, and sprinkle smoked paprika evenly on top. Continue cooking until chicken thighs are light brown, about 3 minutes. Chicken will not be cooked through. Transfer chicken to a plate and keep warm. Cook chopped onion in the same skillet until soft and translucent, about 3 minutes. Add rice, stirring and scraping the bottom of the skillet, until the rice picks up a little color, about 4 minutes. Stir in butternut squash cubes and frozen green beans and season with herbes de Provence. Pour in chicken broth, and set browned chicken thighs on top. Bake in the preheated oven for 30 minutes. Place Caesar croutons in the bowl of a food processor or blender and pulse several times, until the croutons are reduced to coarse crumbs. Sprinkle crumbs over chicken, rice, and vegetables, and continue to bake until chicken is done and the butternut squash and rice are tender, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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

Calories: 414.8
Fat: 17.1 g
Saturated fat: 4.3 g
Carbohydrates: 39.3 g
Sugars: 2.6 g
Dietary fiber: 2.3 g
Protein: 23.8 g
Cholesterol: 74.4 mg
Sodium: 621 mg
Cream Cheese Pastry - Gluten Free


Ingredients:
cream cheese, butter, potato starch, xanthan gum

Directions:
Combine the cream cheese with the butter, stir until smooth. You can use wooden spoon to mix.
Add the remaining ingredients. Mix well. Using a clean or gloved hand towards the end of the mixing will quicken the process and bring the mix together quickly.
Chill the dough for 30 minutes in the refrigerator and then use as required. If the dough is a little stiff, knead lightly and it will become more pliable.
Roll out between sheets of baking paper as this stops the pastry from clinging to the work surface and your rolling pin. It also eliminates the need to use extra flour when rolling the dough.
Cook at the temperature required for your recipe. I have found that there is no need to grease or spray the tins/bakeware.
The pastry cases I have cooked at fanforced 180°C for about 30 minutes.
Potato Soup with Gravlax Rosettes
Category: soups-stews-and-chili
By Swiss Phil

A smooth and soulful soup that is easy to prepare and a great hit at winter dinner parties as a starter.

Ingredients:
1 tablespoon butter
3  russet potatoes, peeled and finely diced
1  onion, chopped
2 cups vegetable broth
6 tablespoons mascarpone cheese
salt and black pepper to taste
½ teaspoon lemon juice, or to taste
4 (1 ounce) slices thinly sliced smoked salmon (gravlax)
2 tablespoons mascarpone cheese
1 tablespoon chopped fresh chives

Directions:
Melt butter in a saucepan over low heat, and cook and stir the potatoes and onion until the onion starts to become translucent, about 3 minutes. Raise heat to medium, pour in the vegetable broth, and bring to a boil. Reduce heat to a simmer, cover, and cook until the potatoes are tender, 10 to 15 minutes. Pour the mixture into a large bowl, and puree through a food mill back into the saucepan. (Discard any fibrous vegetables left in the food mill.) Bring the pureed soup back to a simmer over medium-low heat, and whisk in 6 tablespoons of mascarpone. Season with salt, pepper, and lemon juice to taste. Preheat  oven to 200 degrees F (95 degrees C), and warm 4 oven-safe soup plates for about 5 minutes. Roll a slice of smoked salmon loosely into a rose shape, pinching the roll at the bottom and fanning the roll out at the top. Place a rosette of salmon into the bottom of each warmed soup plate, gently pour the soup over the rosette, and drizzle each bowl with about 1/2 tablespoon of mascarpone cheese. Sprinkle with chives, and serve.

Prep time: 30 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 4 servings

Calories: 331.2
Fat: 17.5 g
Saturated fat: 9.1 g
Carbohydrates: 34 g
Sugars: 3.7 g
Dietary fiber: 3.1 g
Protein: 11.5 g
Cholesterol: 49.2 mg
Sodium: 841.6 mg
Rosemary Biscuits


Ingredients:
flour, salt, baking powder, sugar, margarine, milk, fresh rosemary leaf

Directions:
Sift flour,salt,baking powder and sugar together., Cut margarine into mixture., Add milk and mix to a stiff dough., Add rosemary leaves,mix well., Roll into thickness desired and cut with small biscuit cutter., Place on greased baking sheet., Bake at 425 for 10 minutes or until golden.
Italian Beef Stew


Ingredients:
olive oil, onion, garlic cloves, dry red wine, tomato paste, quick-cooking tapioca, dried rosemary, ground black pepper, tiny new potatoes, carrots, parsnips, fennel, basil leaves

Directions:
In a skillet, heat oil at medium-high heat.  Add beef cubes in many batches, and brown.  Put beef cubes in crockpot.
Deglaze the skillet.  Add onions, garlic and cook 5 minutes or until soften.  Add beef stock, wine, tomato paste, tapioca, rosemary and pepper.  Bring to boil.  Pour mixture in crockpot, add potatoes, carrots, fennel and stir.  Cover and cook at low heat 8 to 10 hours.
When ready to serve, add basil and stir.
Turkish Pea Soup


Ingredients:
bacon, celery, carrot, tomato sauce, fresh thyme, bay leaf, water, salt, pepper

Directions:
Heat the oil in a large saucepan, then put in the bits of bacon and the pepper.
Sauté for just a few seconds, then add the onion, celery and carrots.
Cook until the onion goes clear, then add the tomato sauce and stir constantly for 1-2 minutes until the tomato sugars start to caramelise.
Add the thyme, bay leaf and peas, plus salt and pepper to taste.
Add 2-3 cups of water to cover the mixture.
Stir, cover the pot and let it simmer over a low heat for about 20 minutes.
Add another cup of water and let simmer, covered, for another 20 minutes.
Keep checking on the pot and adding water a cup at a time until the peas are cooked and the soup is as thin or as thick as you like it.
This takes about an hour, for me.
Use a hand blender to blitz the soup slightly, but don't purée it.
You still want some of the texture of the bacon and carrots.
Remove the bay leaf and, if possible, let the soup sit for a few hours before serving to help the flavours develop.
You may need to add some more water, salt and pepper when you re-heat it.
If you like, you can crumble any extra bacon over the soup before serving, as well as a fresh grinding of pepper.
Parmesan-Crusted Pork Chops
Category: main-dish
By Chelsey Seamon

Pork chops with a delicious Parmesan cheese crust.

Ingredients:
1  serving cooking spray
1  egg
¼ cup grated Parmesan cheese
1 teaspoon Cajun seasoning
2  boneless pork chops, trimmed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Whisk egg in a shallow bowl. Mix Parmesan cheese and Cajun seasoning together on a plate. Dip each pork chop into egg. Press into Parmesan mixture until coated on both sides. Place in the prepared baking dish. Bake in the preheated oven until golden and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.

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

Calories: 245.9
Fat: 12.5 g
Saturated fat: 5 g
Carbohydrates: 1.2 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 30.5 g
Cholesterol: 160.6 mg
Sodium: 458.7 mg