xiaoxl/recipe_data huggingface dataset:
Baked Tomatoes With Crab


Ingredients:
walnuts, tomatoes, fresh lump crabmeat, reduced-fat monterey jack cheese, black olives, mushroom, parsley, garlic clove, dried oregano, dried basil

Directions:
Preheat the oven to 350.  Coat a baking sheet with cooking spray.  Place the ground nuts on a plate.  Coat both sides of the tomato halves with cooking spray.  Dip the cut sides into the nuts to coat well.  Place the tomatoes, cut side up, on the baking sheet.
In a large bowl, combine the crab meat, cheese, olivess, mushrooms, parsley, garlic, oregano, and basil.  Evening divide the crab mixture among the tomatoes.  Bake for 15 minutes or until hot and bubb4lly.
Best Sausage Gravy


Ingredients:
sausage, flour, milk

Directions:
Crumble uncooked breakfast sausage in a heavy skillet and brown.
Pour off most of the fat.
Sprinkle flour over the cooked sausage and mix with the fat remaining in the pan. Cook a few minutes to eliminate any raw flour taste.
Add milk and stir as the gravy starts to thicken.
Add salt and pepper to taste.
Spoon the gravy over biscuits and eat. It's some good!
Pineapple Curry With Jumbo Shrimps


Ingredients:
fresh pineapple, onion, coconut cream, red curry paste, fish sauce, brown sugar, shrimp, cilantro, basil

Directions:
In a large pot add the pineapple, coconut cream, curry paste, fish sauce and sugar.
Cook on medium high heat, but do not boil.
Add the shrimp and cilantro and simmer until the shrimp turn a bright pink color, about 3 - 5 minutes.
Serve over top the cellaphane noodles and garnish with fresh basil.
Easy Turkey Sausage, Broccoli, and Pasta


Ingredients:
olive oil, garlic, onion, turkey sausage, fresh basil leaves, flat leaf parsley, cannellini beans, butter, romano cheese, rigatoni pasta

Directions:
In a large saute pan, heat the olive oil over medium-high heat. When the oil is hot, add the garlic and cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn.
Add the onions and cook the mixture for about 3 minutes, stirring occasionally, or until the onions are golden brown.
Add the turkey sausage (sqeezing out of the casings], basil, and parsley. Break up the sausage, using a wooden spoon or long-handled fork, and cook the mixture for 2 to 3 minutes or until the sausage is browned.
Add the beans, chicken stock, and butter, raise the heat to high, and bring the sauce to aboil. Reduce the heat slightly and simmer it briskly for 5 to 8 minutes or until it starts to thicken.
Meanwhile, in a large pot filled with boiling salted water, cook the pasta for 4 minutes. Add the broccoli and cook it for another 3 to 4 minutes or until the pasta is al dente.
Stir in 1/4 cup of the grated cheese and cook the sauce for about 3 minutes or until it thickens. Season it to taste with salt and pepper.
Stir in 1/2 cup of the cheese. Let the mixture simmer 2 minutes before removing it from the heat.
Drain the pasta well. Bring the sauce to a boil. Add the pasta and broccoli to the sauce and mix well.
Serve the pasta with grated cheese passed on the side.
Zucchini Casserole


Ingredients:
ground beef, pork, onion, fennel, salt, pepper, zucchini, mozzarella cheese, romano cheese, butter

Directions:
Preheat oven to 350 degrees; saute chopped meat and onion in a large skillet over medium heat until meat is browned and onion is tender.
Season with fennel, salt and pepper.
Butter the bottom and sides of a 9x13-inch casserole.
Cover bottom with 1/2 of the bread cubes and lay down a layer of zucchini slices.
Pour meat and onion mixture over top and sprinkle with shredded mozzarella and 1/4 cup romano cheese.
Top with another layer of zucchini slices and a layer of remaining bread cubes.
Dot top with butter and sprinkle with remaining romano cheese.
Cover with aluminum foil and bake for 40 minutes.
Remove foil and bake for another 20 minutes until casserole is bubbly and top is nicely browned.
Kahala's Macaroni Seafood Salad
Category: salad
By Kahala

A cool seafood salad for those hot summer days. It's a real treat for potlucks. Use your favorite pasta. Chopped celery or Vidalia onion may be added if desired.

Ingredients:
1 (16 ounce) package spaghetti, broken into 2-inch pieces
4  hard-cooked eggs, chopped
1  carrot, grated
½ cup frozen petite peas, thawed
1 cup frozen fully cooked salad shrimp, thawed
½ cup crab meat, cooked
16 ounces mayonnaise
¼ cup milk
1 teaspoon lemon juice
1 teaspoon sugar
salt to taste
black pepper to taste
paprika to taste

Directions:
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and add pasta to a large bowl. Stir in eggs, carrots, peas, shrimp, and crab meat. Cover, and refrigerate. To make dressing, stir together mayonnaise, milk, lemon juice, and sugar. Season to taste with salt, pepper, and paprika. Mix dressing into chilled pasta, stirring until well combined. If the salad seems dry, stir in more mayonnaise and a splash more milk or water. Cover, and chill before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 4 hrs 30 mins
Yields: 12 servings

Calories: 463.1
Fat: 32.7 g
Saturated fat: 5.2 g
Carbohydrates: 31.4 g
Sugars: 2.7 g
Dietary fiber: 1.7 g
Protein: 11.3 g
Cholesterol: 97.3 mg
Sodium: 303.3 mg
Creamy Spinach Soup


Ingredients:
frozen spinach, baking potato, scallions, garlic cloves, chicken broth, pepper, salt, milk, butter, parmesan cheese

Directions:
In a large saucepan, combine spinach, potato, scallions, garlic, diluted broth, pepper, and salt.
Cover and bring to a boil over high heat. Then reduce heat to medium-low, and simmer until potato is tender, about 15 minutes.
Transfer solids to a food processor or blender, and process to a smooth puree.
Return puree to saucepan. Stir in milk and butter, and warm soup over medium heat, stirring frequently.
Ladle soup into bowls and sprinkle with Parmesan.
Cassada-Like Cake


Ingredients:
water, lemon, zest of, cream cheese, ricotta cheese, instant vanilla pudding, milk, fresh strawberries, cream cheese, heavy whipping cream, confectioners' sugar, instant vanilla pudding, fresh strawberries

Directions:
Preheat oven to 350 degrees. Prepare cake pan of your choice according to box directions. (I used a 10 inch round and sliced it for the layers.].
Mix cake mix according to box directions, add in the juice of 1/2 lemon and the lemon zest. Bake according to box directions. Cool completely.
For the filling, cream the ricotta and the cream cheese until smooth. Slowly add 1 cup of milk, then add the vanilla pudding. Beat two minutes on low speed.
Frosting. Beat the cream cheese until smooth. Then add the confectioner's sugar, beat until combined. Slowly add the heavy cream and beat on high about two minutes. Then slowly add the instant vanilla pudding and beat two more minutes or until firm peak is achieved. I used the pudding to stabilize the whipping cream for better spreadability.
When cake is completely cooled, prepare the layers. I used one ten inch pan and sliced it in half for two layers. Two nine inch cakes would work just as well. Place first layer on serving dish, apply the filling, cover with the sliced strawberries. Place second layer on top of filling, frost completely. Garnish and decorate as desired. I used whole strawberries (cleaned] to cover the top of the cake.
Salade Lyonnaise
Category: salad
By Snackybits

Here in Lyon, France there are little bouchons everywhere that serve pork as a specialty. One of the entry-meal items is a salad called Salade Lyonnaise. This salad is delicious in flavor and packed with protein. I changed some of the ingredients to reflect a better flavor. Very simple, very French. This makes enough salad for 4 people.

Ingredients:
1 cup chopped smoked bacon
4  eggs
1 head romaine lettuce, chopped
2 cloves garlic, finely chopped
2 cups curly endive, chopped
2  roma tomatoes, sliced
1 cup extra virgin olive oil
½ cup red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon white sugar
2 tablespoons herbes de Provence
salt and pepper to taste
1 small onion, finely chopped

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Meanwhile, fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl, then gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, then place onto a warm plate. Divide the romaine lettuce evenly over four plates, and sprinkle with garlic. Top each salad with tomatoes, onion, bacon, and a poached egg. Whisk together the olive oil, red wine vinegar, Dijon mustard, sugar, herbes de Provence, and salt and pepper in a bowl. Spoon the dressing over the salad, or serve on the side.

Prep time: 35 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 4 servings

Calories: 709.4
Fat: 67.5 g
Saturated fat: 11.5 g
Carbohydrates: 12.5 g
Sugars: 4.1 g
Dietary fiber: 3.4 g
Protein: 13.7 g
Cholesterol: 201.2 mg
Sodium: 692.5 mg
Overnight Oat Ice Pops
Category: desserts
By Amanda Cat

This is always a good summer treat for the kids, and adults will love it to. I first thought of this when I was setting up a BBQ party we had one summer. Me and a few friends all had kids the same age and were all pretty young back then, so we hadn't experimented with kid-friendly foods all that much. We wanted a refreshing treat on the healthier side, and this recipe was born.

Ingredients:
2 cups orange juice
1 cup vanilla ice cream, softened
½ cup rolled oats
½ cup diced mango, or more to taste
4 ice pop molds

Directions:
Pour 1/2 cup fruit juice into each ice pop mold and freeze until mostly set, enough so that the next layer can easily be poured on top, at least 2 hours. Combine vanilla ice cream and oats in a bowl and pour on top of the frozen layer of fruit juice. Push in fruit pieces. Add popsicle sticks to mold and freeze until solid, about 5 hours.

Prep time: 15 mins
Total time: 7 hrs 45 mins
Yields: 4 ice pops

Calories: 173.9
Fat: 4.6 g
Saturated fat: 2.4 g
Carbohydrates: 31 g
Sugars: 20.6 g
Dietary fiber: 1.9 g
Protein: 3.5 g
Cholesterol: 14.5 mg
Sodium: 28.7 mg
"Fried" Cauliflower Rice


Ingredients:
eggs, chicken thighs, olive oil, onion, carrot, peas, garlic, cauliflower, low sodium soy sauce

Directions:
Have all ingredients chopped, shredded, riced, etc. prior to beginning the cooking process.  Ricing cauliflower is easy peasy.  Just cut up a head of cauliflower and put it in a food processor.  Pulse until it resembles grains of rice.  OR.buy it pre-riced.  I find it at Trader Joes.
Spray a large skillet with cooking spray and heat it on the stove.  Medium high to medium heat depending on your equipment.
Crack eggs into the skillet and immediately scramble them up using a spatula.  When eggs are completely scrambled and cooked, transfer to a serving bowl.
In the same skillet, respray with cooking spray and add the chicken thighs.  Cook until done.  Transfer to serving bowl, right on top of the egg.
In same skillet, respray with cooking spray and add the shrimp.  Cook until it turns pink.  Be careful of overcooking!  Transfer to serving bowl on top of chicken.
In the same skillet, add oil and heat up over medium heat.  Add the onion, carrots and garlic.  Saute until onion is almost translucent.  Add the cauliflower and saute until done--can take up to five minutes.  Use the spatula to continually move the veggies around the pan to ensure even cooking.
When cauliflower is nicely browned, add the egg, meat and shrimp back into the pan.
Add the soy sauce and peas.  Cook until peas are heated up.
Enjoy!
King Ranch Chicken Casserole
Category: meat-and-poultry
By Chef John

From what I hear, it's impossible to go to any sort of potluck in Texas and not see one of these.

Ingredients:
1 tablespoon vegetable oil
1  white onion, diced
1  red bell pepper, diced
1  green bell pepper, diced
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.75 ounce) can  condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup chicken broth
2 tablespoons sour cream
2 teaspoons ground cumin
1 teaspoon ancho chile powder
½ teaspoon dried oregano
¼ teaspoon chipotle chile powder
1  cooked chicken, torn into shreds or cut into chunks
8 ounces shredded Cheddar cheese
10  corn tortillas, cut into quarters

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes. Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined. Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese. Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 479.1
Fat: 28 g
Saturated fat: 11 g
Carbohydrates: 24.9 g
Sugars: 2.8 g
Dietary fiber: 3.4 g
Protein: 32 g
Cholesterol: 99.5 mg
Sodium: 890.3 mg
Pork Chop Potato Casserole
Category: main-dish
By Kim Maass

I got this recipe from a long time good friend of mine. This is a favorite in both our homes! Definitely filling. Of course, you can add more seasoning to suit your taste. Great served with a green salad and applesauce.

Ingredients:
1 tablespoon vegetable oil
8  pork chops
1 teaspoon seasoned salt
1 (10.75 ounce) can  condensed cream of celery soup
⅔ cup milk
½ cup sour cream
½ teaspoon salt
¼ teaspoon ground black pepper
1 (16 ounce) package frozen hash brown potatoes, thawed
¾ cup shredded Cheddar cheese
½ (6 ounce) can French-fried onions
¼ cup shredded Cheddar cheese
½ (6 ounce) can French-fried onions

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat vegetable oil in a large skillet over medium heat. Season pork chops with seasoned salt. Cook pork chops in hot oil until browned completely, 2 to 3 minutes per side. Remove pork chops to a plate lined with paper towels to drain. Mix celery soup, milk, sour cream, salt, and pepper in a bowl. Fold hash brown potatoes, 3/4 cup Cheddar cheese, and about half the French-fried onions into the soup mixture; pour into a 13x9-inch baking dish. Arrange pork chops atop the mixture. Cover the dish with aluminum foil. Bake in preheated oven for 40 minutes. Remove foil and top pork chops with 1/4 cup Cheddar cheese and remaining half-can French-fried onions; continue baking until the cheese melts, about 5 minutes. An instant-read thermometer inserted into the center of the pork chops should read 145 degrees F (63 degrees C).

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 421.8
Fat: 31.7 g
Saturated fat: 12.4 g
Carbohydrates: 23.5 g
Sugars: 1.6 g
Dietary fiber: 1.1 g
Protein: 16.7 g
Cholesterol: 60.7 mg
Sodium: 871.4 mg
Lattice-crust Apple Pie


Ingredients:
all-purpose flour, sugar, ground cinnamon, salt, butter, vegetable shortening, cold water, egg, granny smith apples, sugar, ground cinnamon, ground nutmeg, butter

Directions:
Preparing the crust:
In a large bowl, mix together flour, sugar, cinnamon and salt.
Using a pastry blender or two knives, cut butter and shortening into flour mixture until coarse crumbs form.
Add water, 1 tablespoon at a time, tossing with a fork until a dough forms.
Divide dough in half; shape each half into a disk.
Wrap in plastic wrap; chill for 1 hour.
Making the filling:
Place oven rack in lowest position.
Preheat oven to 400 degrees.
In a large mixing bowl, combine apples, sugar, cinnamon and nutmeg.
Assembling the pie:
On a lightly floured surface, using a lightly floured rolling pin, roll half of dough into an 11-inch circle.
Fit into a 9-inch pie pan.
Spoon filling into pan.
Dot with butter pieces.
Roll remaining dough into a 10-inch circle.
Cut into 1/2 inch strips.
To form a lattice crust, arrange 2 dough strips in a cross pattern in center of pie.
Ends of strips should overlap edges of bottom crust.
Alternately weave strips into a lattice pattern until filling is covered.
Brush crust with egg.
Bake until crust is golden and filling is bubbly, about 40 minutes.
Tiramisu - Giada De Laurentiis


Ingredients:
sugar, mascarpone cheese, dark rum, ladyfingers

Directions:
In a large bowl beat egg yolks and sugar until thick, about 5 minutes.
Add mascarpone cheese and beat until smooth.
Add 1 tablespoon of espresso and mix until thoroughly combined.
In a small shallow dish, add remaining espresso and rum.
Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart.
Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
Spread evenly 1/2 of the mascarpone mixture over the ladyfingers.
Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
Before serving, sprinkle with chocolate shavings.
Amaretto Cocoa Mix in a Jar


Ingredients:
non-fat powdered milk, powdered sugar, salt

Directions:
Combine all ingredients with wire whisk and divide evenly among 8  pint jars.
Please attach the following instructions on each jar.Use card stock, self adhesive labels.use your imagination -- make each one decorative if you choose.
INSTRUCTIONS:
Combine 3 heaping tablespoons of cocoa mix into 1 cup hot water or milk.
Paneer Bhutuwa


Ingredients:
paneer cheese, mushrooms, red bell pepper, spinach, onion, tomatoes, garlic, ginger, turmeric, curry powder, cilantro

Directions:
In a non-stick sauté pan, heat two tablespoons of oil.
Brown cheese cubes on all sides and reserve in a plate.
In a large pot of boiling water, blanch vegetables, including cauliflower, mushroom and red bell pepper for a brief time.
Remove immediately and place in ice bath.
In the same sauté pan, add remaining three tablespoons oil.
Add turmeric and dry red chilies and fry until the chilies turn dark, releasing an earthy flavor.
Add chopped onions and stir constantly until lightly browned.
Add garlic, ginger and curry powder and fry for a minute or so.
Transfer the browned cheese cubes and vegetables and stir-fry for five minutes over low heat.
Add tomatoes, cream, salt and pepper; mix well.
Allow cooking for another five to eight, adding a bit of water if necessary.
At last, add spinach to the cheese-vegetable mixture and gently fold in to wilt it down.
Garnish with chopped cilantro.
Adjust seasoning with salt and pepper.
Serve with steamed rice.
Southwestern Chicken Pie


Ingredients:
black beans, frozen corn, chili powder, garlic powder, diced tomatoes, cayenne pepper, cornmeal, all-purpose flour, baking powder, salt, egg substitute, skim milk, diced green chilies, reduced-fat cheddar cheese, nonfat sour cream, salsa, lettuce

Directions:
Preheat oven to 425°F degrees and lightly coat a shallow 3-quart baking dish with non-stick cooking spray.
Combine the cooked chicken, black beans, corn, chili and garlic powders, diced tomatoes, and cayenne pepper in a medium-sized mixing bowl and stir gently to blend. Pour the mixture into the center of your prepared baking dish.
In a large mixing bowl, combine the corn meal, flour,baking powder, and salt. Add the egg substitute, milk, and oil, stirring to blend. Stir in the green chilies and cheese.
Drop the batter by the tablespoonful around the outside of the baking dish.
Bake for about 30 minutes, or until the cornmeal batter is golden brown.
Serve warm, topped with sour cream, lettuce, and salsa, if desired.
Spirulina, Quick Oats, Mango and Ginger Smoothie


Ingredients:
quick oats, fresh ginger, mango, flax seed

Directions:
Cook the quick oats according the to instructions to avoid under cooked oats and excess water.
Once cooked add the oats to a blender with the rest of the ingredients and blend until pureed.
Fried Ice Cream


Ingredients:
vanilla ice cream, cinnamon

Directions:
Combine crumbs and cinnamon.
Dip ice cream ball in egg white, then in crumb mix.
Wrap individually in cellophane.
Freeze 30 minutes.
Dip in egg white, then crumb mix again.
Wrap again and freeze 30 minutes.
Unwrap and deep fry or pan fry in HOT oil 20 seconds or until outside gets crispy.
Top with "extras" (marshmallow creme, chocolate syrup and a cherry!].
Pork and Beans (Crock-Pot)


Ingredients:
olive oil, onions, garlic cloves, dried oregano, salt, pepper, white wine, chicken broth, sherry wine vinegar, white wine vinegar, tomatoes, white kidney beans, paprika, white wine, kale

Directions:
In a skillet over medium high heat heat oil and then add pork (in batches if necessary] and cook, stirring, adding more oil if necessary until pork is browned (5 - 15 minutes]. Transfer to slow cooker as meat browns.
Reduce heat to medium and add onions to skillet and cook, stirring until softened (3-5 minutes]. Stir in garlic and spices (oregano - pepper] and cook stirring another minute or so. Stir in wine and vinegar and cook stirring another minute.
Stir in tomatoes (with juice] and bring to a boil. Transfer mixture to slow cooker.
Stir in beans.
Cover and cook on low for 8 hours (or on high for 4 hours] or until pork is tender and falling apart.
In a small cup combine paprika and wine. Add to crockpot.
Add kale in batches. Cover and cook on high for 30 minutes.
Raspberry Almond Shortbread Cookies


Ingredients:
butter, granulated sugar, all-purpose flour, sugar, powdered sugar, water

Directions:
In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.
Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.