xiaoxl/recipe_data huggingface dataset:
Spiced Apple Relish


Ingredients:
red apples, sugar, white vinegar, allspice, clove

Directions:
Cut apples into quarters., Core apples, do not peel., Finely chop apples in food processor., Add 4 cups apple to sauce pan., Add all ingredients, except for certo., Start heat at medium, turn up gradually to bring to a rolling boil., Boil hard 1 minute, while stirring., Remove immediately from heat, add Certo and still 5 minutes., Bottle.
Eggplant Salad With Miso Ginger Dressing


Ingredients:
rice vinegar, miso, fresh basil, fresh ginger, garlic clove, dry crushed red pepper, Japanese eggplants, olive oil

Directions:
Preheat broiler or barbecue (medium-high heat].
Whisk rice vinegar, miso paste, basil, ginger, garlic, red pepper together.  Gradually add in vegetable oil. Season with salt and pepper and set aside.
Brush eggplant with olive oil and season with salt and pepper.  Grill or broil until golden and just tender, about 3 minutes per side.
Toss the greens with just enough dressing to coat. Divide among 4 plates, top with eggplant and drizzle remaining dressing.
Easter Egg


Ingredients:
"Chambord raspberry liquor"

Directions:
Layer each of these into a Pony glass in the order given.
The secret is to pour slowly, barely dribble the liqueurs into your glass.
Start with your first liqueur and pour it into your glass, now take your spoon and place the tip of the spoon very close to your first liqueur, now carefully and slowly pour in your second liqueur over the back of the spoon and into the glass, then your third.
Fudge Cookie Bites


Ingredients:
sugar, coconut oil, unsweetened applesauce, vanilla extract, baking powder, salt

Directions:
Preheat your oven to 375 degrees and line two cookie sheets with parchment paper or silicone liners. Set aside.
In a large bowl, add the sugar, cocoa powder, and softened butter. Use a hand mixer to beat until combined.
Add in the applesauce and vanilla and continue beating until blended.
In a small bowl, add the flour, baking powder, and salt.
Pour the flour mixture into the beaten mixture and carefully stir with a spatula or wooden spoon until fully combined.
Pour your sprinkles into a shallow bowl.
Use a small cookie scoop or your hands to shape the dough into approximately 30 small balls (marble size] and roll in sprinkles to fully coat. Once coated, line on the prepared baking sheets, approximately 1" apart.
Bake for 8 minutes or until set.
Remove from oven, allow to cool for a minute on the baking sheet, then transfer to a wire rack to cool completely.
The Perfect N.y. City Apple Martini


Ingredients:
vodka, sweet vermouth

Directions:
"Chill a cocktail glass with ice.  Put one or two ice cubes in a cocktail shaker, add ingredients, give two or three shakes.  Dump ice out of cocktail glass and pour martini into chilled glass.  Garnish with a cherry or sliced green apple and enjoy."
Chicken Florentine Salad with Orzo Pasta
Category: salad
By EMILIEWASMYEVE

This hearty salad is a delicious meal that will fill any tummy! Serve as a main course and everyone will be pleased! Has pleased my friends and family time and time again!

Ingredients:
2 cups orzo pasta
2 (10 ounce) packages baby spinach
3 cups chopped grilled chicken
2  roma tomatoes, diced
½ cup pine nuts
¼ cup chopped sun-dried tomatoes
2 tablespoons capers, or to taste  (Optional)
1 cup balsamic vinegar
⅓ cup olive oil
¼ cup white sugar
2 tablespoons dried parsley
2 teaspoons dried basil
2 cloves garlic, pressed
1 teaspoon dried oregano
1 teaspoon salt
freshly ground black pepper to taste
¼ cup freshly grated Parmesan cheese, or to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and rinse under cold water. Mix orzo, spinach, chicken, tomatoes, pine nuts, sun-dried tomatoes, and capers in a large bowl. Whisk balsamic vinegar, olive oil, sugar, parsley, basil, garlic, oregano, salt, and pepper together in a bowl; drizzle over salad. Toss to coat. Sprinkle Parmesan cheese over salad.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 8 servings

Calories: 488.3
Fat: 19.1 g
Saturated fat: 3.7 g
Carbohydrates: 54.4 g
Sugars: 14.4 g
Dietary fiber: 4.3 g
Protein: 27 g
Cholesterol: 41.6 mg
Sodium: 529.9 mg
Endive and Pear Salad With Gorgonzola Cream Dressing


Ingredients:
apple cider vinegar, olive oil, honey, Belgian endive, pear, sour cream, plain yogurt, gorgonzola, salt, pepper, hazelnuts, fresh chives

Directions:
Whisk 3 tablespoons vinegar, oil and honey in a large bowl to blend.
Add endive and pear and toss to coat.
Blend sour cream, yogurt and remaining1 tablespoons of cider vinegar in medium bowl; mix in cheese.
Season with salt and pepper to taste.
Mound salad on plater and top with dressing, then nuts and chives.
Smoky Apple Barbecue Sauce


Ingredients:
ketchup, apple butter, apple cider, liquid smoke, Worcestershire sauce, mustard, black pepper, salt, cumin, chili powder, onion powder, garlic powder, water

Directions:
"Mix all ingredients well. Heat in saucepan over medium heat until warmed through."
Avocado Tuna Salad in Pita Bread


Ingredients:
tuna in water, avocado, tomatoes, onion, lemon juice, dried parsley flakes, apple cider vinegar, horseradish

Directions:
Add first eight ingredients to medium bowl., Mix thoroughly with a fork., Fill each pita half with ¼ of the tuna mixture.
Cream Cheese Pound Cake
Category: desserts
By Tony

Butter and cream cheese provide the rich taste in this deliciously dense pound cake. I always top mine with a fresh lemon glaze made of fresh lemon juice and confectioner's sugar.

Ingredients:
1 ½ cups butter
1 (8 ounce) package cream cheese
2 ½ cups white sugar
6  eggs at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups cake flour (such as Swans Down®)
¼ teaspoon ground nutmeg

Directions:
Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan. Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Prep time: 30 mins
Cook time: 1 hr 20 mins
Total time: 2 hrs
Yields: 1 10-inch cake

Calories: 512.2
Fat: 27.7 g
Saturated fat: 16.7 g
Carbohydrates: 60.3 g
Sugars: 36 g
Dietary fiber: 0.5 g
Protein: 6.6 g
Cholesterol: 149.6 mg
Sodium: 218.1 mg
Broiled Grouper with Creamy Crab and Shrimp Sauce
Category: main-dish
By JILL ELAINE

I modeled this after dishes I've had in restaurants at the beach. You can use any white fish. I served the fish and sauce over rice. It's fast, easy, and delicious!

Ingredients:
¼ cup butter
1 ½ cups heavy cream
1 teaspoon Creole mustard
2 (6 ounce) cans crabmeat, drained and flaked
1 (4 ounce) can small shrimp, drained
1 teaspoon Cajun seasoning
salt and pepper to taste
2 pounds grouper fillets
1 tablespoon olive oil
1  lemon, juiced
1 teaspoon chopped fresh parsley
salt and pepper to taste

Directions:
Preheat the oven broiler. Cover a medium baking dish with foil. Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Mix in crab and shrimp. Season with Cajun seasoning, salt, and pepper. Cook until heated through. Place grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper. Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 520
Fat: 35.1 g
Saturated fat: 19.5 g
Carbohydrates: 4.1 g
Sugars: 0.2 g
Dietary fiber: 0.9 g
Protein: 46.7 g
Cholesterol: 240 mg
Sodium: 458.9 mg
Sheet Pan Chicken Meal
Category: meat-and-poultry
By Stephanie Crews Thompson

Super easy and so yummy. Chicken breast, red potatoes, and fresh green beans go in one pan and everything cooks together. De-li-cious! Adjust green bean and potato amount to your liking.

Ingredients:
3  skinless, boneless chicken breasts
¾ pound fresh green beans, trimmed
4  red potatoes, quartered
½ (.7 ounce) package dry Italian-style salad dressing mix
6 tablespoons butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts in the middle of a rimmed sheet pan. Add green beans on one side and potatoes on the other. Pour melted butter over everything and sprinkle with Italian dressing mix. Cover with aluminum foil. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 60 minutes. 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: 3 servings

Calories: 407.8
Fat: 26 g
Saturated fat: 15.4 g
Carbohydrates: 17.8 g
Sugars: 3.8 g
Dietary fiber: 4.7 g
Protein: 26.8 g
Cholesterol: 125.7 mg
Sodium: 759.8 mg
Kimchi Fried Rice


Ingredients:
garlic cloves, green onions, rice, kosher salt, tofu, egg

Directions:
1.Pre-heat your largest cast-iron skillet or wok over maximum heat. Add the oil, and immediately follow that with the garlic and green onions. Stir-fry for 20 seconds.
2.If using optional raw vegetables or tofu, add and stir-fry until cooked through (vegetables] or lightly browned (tofu].
3.Add the rice and toss to coat with the oil. Continue to fry over high heat, tossing only occasionally and mostly letting the rice stay in contact with the pan so that it has time to brown. Keep this up as long as you can stand it, because the more brown crispy bits you develop, the more delicious it will be. You want to break the rice up somewhat but also leave some smallish clumps.
4.Add the kimchi, sesame oil, salt and optional chili paste and stir-fry for one more minute. (If using previously cooked vegetables, add them now too].
5.Serve immediately, topped with the remaining green onion and the fried egg if you are using it.
Roasted Jalapeno and Cheese Cornbread


Ingredients:
milk, egg, butter, cornmeal, white flour, flour, sugar, baking powder, ground cumin, salt, cheddar cheese

Directions:
Prepare peppers:  over grill or under broiler, roast peppers until skin is charred, transfer to covered bowl and let cool. Peel, seed and chop finely. Set aside.
In 425 degree oven, heat 8 or 9 inch cast-iron skillet while you prepare the batter.
Batter:  in saucepan, bring milk to boil, stir in prepared peppers. Remove from heat and let stand until at room temperature, beat in egg and melted butter (or oil].
In a large bowl, whisk together cornmeal, flours, sugar, baking powder, cumin and salt;  stir in milk/pepper mixture until just blended.
Fold in cheese.
Remove heated skillet from oven and grease with a little oil, scrape in batter, smooth top.
Return to oven and bake until golden brown on top and bottom, approximately 25 minutes.
Let cool in skillet for 10 minutes, with offset spatula, loosen bottom of bread and remove from skillet. Serve warm.  Enjoy! .
Mac and Cheese Henwood Style
Category: main-dish
By tigershoes

This is a recipe my family has been using for a long time. Not sure where it originated from, but we definitely enjoy every bite!

Ingredients:
½ (16 ounce) package fusilli (spiral) pasta
¼ cup margarine
1 tablespoon minced onion
¼ cup all-purpose flour
2 cups milk
4 ounces processed cheese food
¼ cup blue cheese crumbles
¼ cup cubed Cheddar cheese
1 teaspoon salt
1 pinch ground black pepper
¼ teaspoon dry mustard

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish. Melt the margarine in a large saucepan over medium heat; cook the onion in the melted margarine until translucent, about 5 minutes. Whisk the flour into the onion mixture; cook 1 minute more. Slowly pour the milk into the mixture while whisking until the milk is entirely incorporated. Add the cheese food, blue cheese, Cheddar cheese, salt, pepper, and mustard; cook and stir continually the cheese has melted and the mixture is thick; fold the pasta into the mixture. Pour the mixture into the prepared casserole dish. Bake in the preheated oven until the top begins to brown, about 20 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 374.9
Fat: 19.4 g
Saturated fat: 8.4 g
Carbohydrates: 35.8 g
Sugars: 5.4 g
Dietary fiber: 1.5 g
Protein: 15.1 g
Cholesterol: 34.3 mg
Sodium: 904.8 mg
Mandie's Chicken Salad


Ingredients:
iceberg lettuce, tomatoes, avocado, cheddar cheese, mayonnaise, sour cream, lemon juice, green chili salsa, chili powder, cumin

Directions:
Mix dressing ingredients (bottom 6]together and toss with salad ingredients (top 6].
Enjoy!
Wilted Spinach Salad
Category: salad
By CHPBD

An interesting salad that is definitely not low cal! Very popular as a side dish or a meal with my family and friends.

Ingredients:
6  eggs
1 pound bacon
2 bunches fresh spinach, rinsed and dried
4  green onions, thinly sliced
2  eggs
¼ cup white sugar
¼ cup white vinegar
¼ cup red wine vinegar

Directions:
Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet. In a large bowl, toss together the spinach and green onions. Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar.  Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat.  Garnish with chopped egg.

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

Calories: 220.7
Fat: 13.1 g
Saturated fat: 4.2 g
Carbohydrates: 11.1 g
Sugars: 7.2 g
Dietary fiber: 2.1 g
Protein: 15.8 g
Cholesterol: 206.5 mg
Sodium: 568.6 mg
Honeysuckle Syrup


Ingredients:
water, sugar, cinnamon

Directions:
In a nonreactive pot (stainless steel or glass] combine water and sugar and bring to a boil.
simmer until sugar is completely dissolved.
add honeysuckles.
add cinnamon.
reduce heat to med-low and barely simmer stirring occasionally for 30 min.
cool slightly and use mesh strainer to drain flowers out using back of spoon to press excess syrup out of flowers.
discard flowers and allow syrup to come to room temperature in airtight container.
store in the refrigerator for up to 6 months.
Pesto Cream Cheese Dip


Ingredients:
cream cheese spread, pesto sauce, parmesan cheese, pitted ripe olives, diced pimento

Directions:
Mix cream cheese, pesto and Parmesan cheese., Add olives and pimento., Refrigerate at least one hour.
Blueberry and Rose Water Yogurt Parfait


Ingredients:
rose water, fresh blueberries, maple syrup, lemon zest

Directions:
Mix yogurt, maple syrup, lemon zest, and rose water in a bowl., Layer the yogurt mixture and berries in serving glasses.
Easy Broccoli Quinoa Soup
Category: soups-stews-and-chili
By mrs.embee

This kid-friendly soup is a tad sweet and, perhaps best of all, easy for little hands to spoon up without making a big mess.

Ingredients:
1 tablespoon extra-virgin olive oil
½  onion, diced
2 cloves garlic, minced
2 cups broccoli florets
2 cups water
1 cup quinoa
2 cubes  chicken bouillon
1 (12 fluid ounce) can fat-free evaporated milk
1 tablespoon all-purpose flour
salt and ground black pepper to taste

Directions:
Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add broccoli, water, quinoa, and chicken bouillon cubes to the onion mixture; bring to a boil stirring to dissolve the bouillon cubes. Place a cover on the skillet, reduce heat to low, and simmer until quinoa is fluffy, 10 to 15 minutes. Stir evaporated milk and flour into the quinoa. Increase heat and bring the mixture to a boil; cook and stir until the mixture thickens, about 5 minutes. Season with salt and pepper to serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 194.7
Fat: 4.2 g
Saturated fat: 0.4 g
Carbohydrates: 29.9 g
Sugars: 7.9 g
Dietary fiber: 3.5 g
Protein: 9.6 g
Cholesterol: 2.5 mg
Sodium: 470 mg
Spaghetti and Fried Eggs


Ingredients:
salt, extra virgin olive oil, garlic cloves, eggs, fresh ground black pepper, parmesan cheese

Directions:
Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.
Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.] Season to taste, and serve immediately, with cheese if you like.
Spanish Rice


Ingredients:
onion, green pepper, tomatoes, tomato sauce, sugar, salt, cayenne, long-grain rice

Directions:
Heat oil in large frying pan and saute onion and green pepper until tender.
Drain liquid from tomatoes and add water to make 1 3/4 cups.
Add to onion and pepper.
Chop and add tomatoes, along with tomato sauce, sugar, salt and cayenne.
Heat until mixture boils, stir in rice and pour into a 6-cup baking dish.
Cover with lid or foil and bake at 350 about 30-35 minutes, until rice is tender.
Fluff rice with fork.
Kielbasa and Sauerkraut Pasta


Ingredients:
ziti pasta, olive oil, onion, red bell pepper, garlic cloves, kielbasa, sauerkraut, dijon-style mustard, cayenne pepper, white wine, fresh parsley

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
Heat olive oil in a large skillet over medium heat. Cook onion and bell pepper in oil, stirring frequently, until onion is tender.
Stir in garlic and kielbasa, and cook until kielbasa begins to brown, about 8 minutes.
Stir in sauerkraut, mustard, and cayenne; cook about 4 minutes more.
Stir in wine and parsley, and heat through.
Toss ziti with kielbasa and sauerkraut, and serve immediately.
Bacon-Wrapped Pork Tenderloin on the Grill or Broiler


Ingredients:
"bacon"

Directions:
Marinate tenderloins in Recipe #70178 as directed or sprinkle tenderloins lightly with seasoned pepper.
Wrap tenderloins with bacon slices, securing with toothpicks.
Preheat right-side burners set to medium or use regular grill with coals set to one side.
With drip-pan (we use throw-away small aluminum pan] place pork loins over indirect heat. OR, place on broiling pan and broil in oven.
Grill covered, turning every so often until bacon is brown and cooked on all sides.
When bacon is cooked and brown pork tenderloins should be done -- usually in 20 to 30 minutes.  Recommended internal temperature is 155 dg., but we've never bought one!
After meat is done, remove and let rest for 5 minutes.  Remove toothpicks and cut in 1" to 1 1/2" slices and serve, still wrapped in bacon.
French Toast


Ingredients:
eggs, milk, cinnamon, nutmeg, sugar

Directions:
"In a pie plate, combine the eggs and milk. Beat well. Add the cinnamon, nutmeg and sugar and beat again. Dip the bread into the egg mixture. Turn to coat both sides of each slice. Fry the french toast until the underside is golden brown. Turn and brown the remaining side. Continue this process until al of the bread has been prepared."
Hearty Corn Chowder With Peas


Ingredients:
olive oil, Italian sausage, onion, garlic cloves, russet potatoes, frozen corn

Directions:
Heat oil in a medium skillet over medium-high heat.
Add the sausage, onions and garlic, and cook, stirring until sausage is lightly brown and the onions are translucent, 5 to 8 minutes.
Combine sausage mixture, broth and potatoes in the slow cooker.
Cover and cook on High 3 to 4 hours or Low 5 to 6 hours until the potatoes are very tender.
Using the back of a spoon, coarsely mash the potatoes.
Stir in creamed corn and the frozen corn.
Cover and cook on High 1 hour.
Stir in peas and cook until peas are tender, about 10 minutes.
Stir in the hot sauce.
10 Lb. Lasagna


Ingredients:
Italian sausage, mozzarella cheese, ricotta cheese, cream cheese, parmesan cheese, diced tomatoes, tomato sauce, olive oil, garlic cloves, onion, basil, sugar, wine

Directions:
Tomato Sauce:
Heat a deep-sided skillet or stock pot and add about 1 teaspoon of olive oil.  Add sausage and cook until just browned (3-4 minutes].  Remove the meat from the skillet or pot and set aside.  Adding at least another teaspoon of olive oil to the skillet or pot, sauté the 1 large diced onion and fresh minced or chopped garlic for a few minutes.  Add the canned chopped tomatoes and tomato sauce to the skillet. Add browned Sausage to Tomatoes.  Let tomato sauce come to a slight bubbling and turn heat down to simmer.  Add at least 1 teaspoon (or more to taste] each of Italian seasoning, basil and sugar to the tomato sauce.  Add several dashes of red or white wine for flavoring.  Allow tomato sauce to simmer on medium to low heat, stirring occasionally, until tomato sauce is cooked down to about half the amount (about 30-45 minutes].
Ricotta Cheese Mixture:
In a separate bowl mix together, ricotta cheese, 8 ounces mozzarella cheese, 1 cup parmesan cheese, 1 pkg. cream cheese, 1 med-large minced onion, 1 teaspoon basil.  Set aside until ready to use.
Layering:
Using a large deep-sided baking dish or lasagna pan, layer 1/3 tomato sauce, lasagna noodles, ½ ricotta cheese mixture, continue layering until you have ended with tomato sauce.
Sprinkle remaining mozzarella cheese and parmesan cheese on the top.  Cover with foil and bake at 350 degrees until heated thoroughly and bubbling about 1 hour and 45 minutes.  Take foil off and bake for another 15 minutes allowing cheese to lightly brown around the edges.
Simply Divine Marinara Using Oven Roasted Tomatoes


Ingredients:
olive oil, butter, onion, garlic cloves, tomatoes, chicken broth, white wine, basil, salt, pepper

Directions:
Heat oil and butter in a sauce pan.
Add onion and garlic being careful not to burn, cook about 8 minutes until soft.
Add broth and wine and heat to simmer.
Add chopped and/or pureed tomatoes and bring to a boil.
Simmer on low for a minimum of 30 minutes or until the sauce begins to condense and thicken.
Add basil and cook for a few more minutes.
Add salt and pepper to taste.
See instructions above for turning this into a divine caprese style pasta dish!