xiaoxl/recipe_data huggingface dataset:
Italian Broccoli & Salmon Bake


Ingredients:
penne, broccoli, butter, all-purpose flour, milk, mascarpone, sun-dried tomatoes, capers, vinegar, anchovy fillets, basil leaves, salmon fillets, sharp cheddar cheese

Directions:
Preheat the oven to 375F and get out an ovenproof dish (measuring 8 by 12in, and about 2in deep].
Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt.
Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.
While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce.
Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using], anchovies (if using] and basil, then add the pasta and broccoli and season well.
Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet] then place the pieces in a single layer on the base of the ovenproof dish.
Spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.]
Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden - don't let it go too dark or the fish will overcook.
A1 Zesty Potatoes #A1


Ingredients:
bacon, new potatoes, walnuts, mayonnaise, spicy brown mustard, salt

Directions:
1.  In a large skillet over medium heat, cook bacon until crisp.  Remove bacon and set aside on paper towels to drain excess grease.  Remove grease from pan, reserving 1 tablespoon.
2.  Place potatoes in hot bacon grease and fry for 5 minutes until heated thoroughly.  Remove hot potatoes from heat and place in a large serving bowl.
3.  Crumble bacon and add to potatoes along with fried onions, walnuts, mayonnaise, goat cheese, A1 steak sauce, mustard and salt.  Mix until ingredients are thoroughly combined and cheese is melted.
Serve.
AIP Breakfast Tapioca Porridge


Ingredients:
water, tapioca, coconut milk, dates, stevia, vanilla extract, coconut oil, frozen rhubarb, raspberries, stevia

Directions:
Grease a medium sized saucepan with coconut oil, put it on the stove over medium heat and pour in the rhubarb. Let it cook until it starts to soften, adding water when needed.
10 minutes later pour in the raspberries (and the optional date syrup] and finish cooking your sauce, adding water if needed.
Fill a medium-sized pot halfway with water and bring it to a boil. When it starts bubbling, pour in the tapioca grits.
Simmer over medium heat and stir often. Turn heat to low and continue to simmer your AIP breakfast porridge and stir for about 5-8 minutes, until the tapioca is completely translucent.
In the meantime, blend vanilla, maca, coconut milk and dates. Strain the tapioca porridge in a colander, transfer it back into the pot over low heat and add in the coconut mixture and a bit of stevia.
Simmer for 5 more minutes, until the liquid is absorbed. Pour your breakfast porridge in thee wine glasses (I like to look fancy  and create layers with the rhubarb-raspberry sauce.
Enjoy these little cups of grain free porridge while they are still warm. It doesn’t get any better!
Blackened Chicken with Avocado Cream Sauce
Category: meat-and-poultry
By skinnymom

This recipe will kick your taste buds into high gear! The perfect blend of paprika, cumin, and cayenne pepper will have your mouth buzzing with flavor and heat, but don't worry, the addition of the avocado and Greek yogurt cream sauce acts as a cooling agent for all that fire! The quinoa adds a gentle basic flavor to this intense dish and contributes a satisfying amount of nutritious fiber and protein to keep you and your family full and happy!

Ingredients:
2 cups reduced-sodium chicken broth
1 cup quinoa
½ cup chopped scallions
1 ½ teaspoons lemon juice
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon sea salt
4 (4 ounce) skinless, boneless chicken breast halves
non-stick cooking spray
½  avocado
¼ cup plain non-fat Greek-style yogurt
1 ½ teaspoons lemon juice
½ teaspoon garlic powder

Directions:
Bring chicken broth to a boil in a saucepan. Stir quinoa into the broth and bring again to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Stir scallions and 1 1/2 teaspoons lemon juice into the quinoa. Mix paprika, cumin, onion powder, black pepper, cayenne pepper, and sea salt together in a small bowl; rub onto chicken breasts to season completely. Prepare a large skillet with cooking spray and heat over medium-high heat. Lay chicken breasts into the hot skillet, cover skillet with a lid, and cook until chicken is no longer pink in the center and the juices run clear, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Blend avocado, yogurt, 1 1/2 teaspoons lemon juice, and garlic powder in a food processor until smooth. Spread quinoa onto a serving platter. Arrange chicken breasts onto the platter. Drizzle avocado cream sauce over the chicken breasts.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 367.2
Fat: 10.3 g
Saturated fat: 1.8 g
Carbohydrates: 33.2 g
Sugars: 1.9 g
Dietary fiber: 6.1 g
Protein: 35 g
Cholesterol: 71.2 mg
Sodium: 356.1 mg
Easy Buttermilk Pound Cake


Ingredients:
eggs, sugar, butter, flour, buttermilk, baking soda, vanilla

Directions:
Be sure to reserve 1 Cup sugar for the egg whites.
Separate egg yolks and whites.
Mix all ingredients except whites.
Beat egg whites and add 1 Cup sugar continuing to beat until the whites are stiff.
Gently fold the beaten egg whites into the cake batter.
Bake in 350 degree oven for 1 1/2 hours or until done.
Eggless Cookie Dough (1 Serving)
Category: desserts
By JJ Leavens :]

I love just eating cookie dough so I made some eggless cookie dough! Substitute other add-ins for the chocolate chips if you like.

Ingredients:
¼ cup all-purpose flour
1 ½ tablespoons butter, softened
1 tablespoon chocolate chips, or more to taste
1 tablespoon water
1 tablespoon brown sugar
1 tablespoon white sugar
⅛ teaspoon vanilla extract
1 pinch baking soda
1 pinch salt

Directions:
Mix flour, butter, chocolate chips, water, brown sugar, white sugar, vanilla extract, baking soda, and salt together in a bowl.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 503.8
Fat: 26.1 g
Saturated fat: 16 g
Carbohydrates: 67.6 g
Sugars: 41.3 g
Dietary fiber: 2.5 g
Protein: 4.6 g
Cholesterol: 45.8 mg
Sodium: 559.4 mg
Tomato-Garlic Soup


Ingredients:
extra virgin olive oil, butter, margarine, yellow onions, garlic cloves, tomatoes, low sodium beef broth, low-sodium tomato sauce, dried thyme leaves, bay leaf, sugar, Splenda sugar substitute, salt, black pepper, parsley

Directions:
In a large nonstick saucepan, heat the olive oil and butter over moderately high heat.  Add onions and garlic.  Lower the heat to moderately low and cook for 25 minutes or until the onions are very soft and goden, stirring often.
Stir in tomatoes, broth, tomato sauce, thyme, bay leaf, sugar, salt, and pepper.  Bring to a boil.  Lower the heat and sinner, covered, for 15 minutes.  Discard the bay leaf.  Stir in the minced parsley.
Holiday Eggnog Muffins


Ingredients:
flour, baking powder, sugar, ground nutmeg, ground cinnamon, eggs, milk, margarine, rum, sugar, ground nutmeg, ground cinnamon

Directions:
Preheat oven to 400°., Grease 12 2-1/2 inch muffin cups., In large bowl, combine flour, baking power, sugar, nutmeg and cinnamon., In medium bowl, whisk eggs, milk, oil and rum., Pour the liquid ingredients over the dry, stirring just until mixed., Spoon the batter evenly into muffin cups., Combine the sugar, nutmeg and cinnamon., Evenly sprinkle over muffins., Bake for 20 minutes or until golden.
Miso Salmon Spaghetti


Ingredients:
salmon fillets, Chinese cabbage, white miso, scallion, cooking wine, salt, pepper, cornstarch, potato starch, olive oil, spaghetti

Directions:
Cut the scallion, salmon and cabbage into bite sized pieces., Heat the oil in the pan., Put it on medium heat and stir-fry the cabbage for 1-2 minutes., Add in the salmon, and cook briefly., Add some wine and cook to let the alcohol evaporate., Season with salt and pepper., Add 200mL of the water that was used to cook the pasta., Add the miso and let it melt and bring it to a boil., TUrn heat down to low after it boils., Dissolve the starch in 30mL of water and add to the sauce to thicken., Turn off heat., Pour the sauce on the pasta.
Cheese Crusted Tamale Pie


Ingredients:
ground beef, tomato sauce, corn, sugar, chili powder, garlic clove, egg, milk, cheddar cheese

Directions:
Preheat oven to 375 degrees.
Brown ground beef over medium high heat in a skillet. Drain and return to skillet.
Add tomato sauce, corn, sugar, chili powder, olives, garlic and chili. Simmer 20 minutes.
Pour into casserole dish. Top with cheese.
Prepare cornbread as directed. Top chili mixture.
Bake uncovered for 35-40 minutes.
Borlotti Beans With Hot Italian Sausage


Ingredients:
borlotti beans, garlic cloves, unsalted butter, extra virgin olive oil, bay leaves, hot Italian sausage links, sweet onions, garlic, fresh thyme, fresh rosemary, Italian parsley, fresh savory, fine sea salt, fresh ground black pepper, green onions

Directions:
Place Borlotti beans, garlic cloves and 1-bay leaf in a bowl. Cover with water and soak over night. Rinse under cold water before using.
Pre-heat oven to 325°F.
In a Dutch oven melt butter, add olive oil and bay leaves. Add Italian sausages and brown on all sides. Remove sausages and place on a sheet pan with parchment paper. Bake Italian Sausages for 20-minutes. Hold sausages for service.
Add onions, Serrano pepper and sauté until tender. Add chopped garlic and sauté 1-2 minutes.
Add Pinot Noir Wine and reduce by half. Add Fresh Herbs, season with fine sea salt and fresh ground black pepper.
Add Ham Stock, Borlotti Beans and bring to a full boil. Cover the beans, reduce to a simmer for 1-hour or until Borlotti Beans are tender. Stir the pot several times to prevent beans from burning.
Add the cooked Hot Italian Sausages and simmer for 15-minutes.
Season the beans with fine sea salt and fresh cracked black pepper to taste. Serve in warm soup bowls.
Garnish the beans with Fresh Chopped Green Onions.
Checkerboard Cake


Ingredients:
dark chocolate, butter, sugar, eggs, vanilla, buttermilk, all-purpose flour, baking powder, baking soda, salt, dark chocolate

Directions:
Grease and flour three 9" round cake pans.
Trace three 9-inch circles on parchment paper; cut out. Draw 6-inch circle, centered, on each cutout; draw 3-inch circle, centered, on each cutout.
Line bottom of each pan with 1 paper circle, pencil side down.
In large heatproof bowl set over hot (not boiling] water, melt chopped chocolate. Stir in cocoa powder. Let cool to room temperature.
In separate bowl, combine flour, baking powder, baking soda and salt. Set aside.
In large bowl, beat butter with sugar until light and fluffy. Beat in eggs,one at a time, beating well after each addition, add vanilla.
Beat in flour mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.
Stir 3 1/2 cups of the batter into melted chocolate.
Spoon white and chocolate batters into separate large piping bags(or spoon into 2 large resealable plastic bags and cut 1-inch hole in 1 corner of each].
Pipe chocolate batter to fill outer ring of each of 2 of the pans.
Pipe white batter over middle ring, then chocolate batter over inner ring.
In third pan, pipe white batter over outer ring, chocolate over middle ring and white over inner ring.
Bake in centre of 350°F oven until cake tester inserted in centre comes out clean, 20-25 minutes.
Let cool in pans on rack for 10 minutes. Turn out onto rack; let cool completely.
For the filling, place chopped chocolate in bowl.
In saucepan, heat whipping cream over medium heat just until steaming. Pour over chocolate, whisking just until melted.
Refrigerate until thickened but still spreadable, about 30 minutes.
Whisk just until color lightens.
Using serrated knife, trim tops of cake layers to make level, if necessary.
Starting with 1 of the cake layers with chocolate outer ring, spread with 1/3 cup of the ganache.
Top with cake layer with white outer ring; spread with another 1/3 cup of the ganache.
Top with remaining cake layer.
Cover top and side with remaining ganache.
Refrigerate before serving.
Some people may find it easier to use one of "Checkerboard Cake Pan Sets" available online or in local stores.
http://www.amazon.com/s/102-7283235-2715300?ie=UTF8&keywords=Checkerboard%20Cake%20Pan&search-type=ss&index=kitchen.
Bedtime Tea


Ingredients:
dried mint, orange

Directions:
Combine all ingredients in a bowl,stirring to combine., Store in airtight container., Use 1 tsp per cup of hot water,let steep a few minutes,strain and drink., These ingredients can be found at herb shops and health food stores.
Blackberry Martini


Ingredients:
"vodka"

Directions:
Combine over and shake well over ice., Pour into chilled martini glass.
Onion Soup With Gruyere Cheese Balls


Ingredients:
onions, butter, milk, plain flour, nutmeg, gruyere cheese

Directions:
Heat 25gr of the butter on a low heat, and add the sliced onions and cook for 5 minutes, then add a few tablespoons of the stock. Cook this for 10 minutes watching it doesn't burn and then add half the stock and cook again for another 10 minutes and add one third of the milk. Allow to cool slightly and puree in a blender or processor. Return to the pan with the remaining stock.
Prepare the cheese balls ~ Melt the butter in a pan, stir in the flour, mix well with a wooden spoon, add 225ml of hot milk and stir until the mixture is thick and smooth. Season with salt, pepper and nutmeg. Remove from heat and beat in the egg yolk and Gruyere cheese. Mix well and turn the mixture onto a damp plate and cool completely. Divide into small even portions and form lots of tiny balls about 2cm (3/4 inch] across. When formed roll the balls in extra flour.
Add the remaining milk to the onion soup and bring to the boil. Drop in cheese balls.
Cook for 5 minutes and remove carefully with a slotted spoon and divide evenly amongst soup bowls, then cover with remaining soup.
Serve. Sprinkle with chopped parsley if desired.
Polish Creamed Potatoes


Ingredients:
potatoes, cream-style cottage cheese, salt, sour cream, cheddar cheese

Directions:
Mix all ingredients together except 1/2 cup cheddar cheese., Place in 1 1/2-quart casserole., Sprinkle top with remaining 1/2 cup cheddar cheese., Bake in 325° oven for 40 minutes.
Kimchi Stuffing


Ingredients:
onions, celery, garlic cloves, peanuts, pecans, dried oregano, dried thyme, fresh ground pepper, chicken broth, butter

Directions:
Preheat oven to 350°F
Mix the stuffing, onions, celery, garlic, nuts, oregano, thyme and ground pepper in a large bowl.
Add kimchi, juice, butter and broth and toss. The stuffing should be moistened but not soggy.
Pour the stuffing into a large baking pan and bake for covered for 30 minutes.
Remove cover and bake another 5 to 10 minutes until the stuffing has browned on top.
Max's Hoisin and Vegetable Sushi Roll


Ingredients:
nori, sushi rice, sesame seeds, carrot, cucumber, avocado, water chestnuts, hoisin sauce

Directions:
Sprinkle the rice with vinegar and mix lightly.
Dip your fingers in water to keep the rice from sticking to your fingers as you spread it onto the nori.
Spread enough rice thinly and evenly onto nori to cover completely while leaving about 1 inch of nori uncovered at one end (finishing end].  Sprinkle rice with sesame seeds.
Spread 1/2" wide line of hoisin sauce on top of the rice along the width of the rice and nori at the beginning end.
Add julienned carrots, cucumbers, water chestnuts and avacodos on top of the hoisin sauce, in a row, end to end the width of the nori sheet.
Dip fingers in water and wet the last 1 inch of the finishing end of the nori so it will seal - like the glue on an envelope.
Make a tight "jelly roll" starting at the begining end.  Let the roll sit for 5 - 10 minutes and then slice into 8 - 10 even sections.  Letting it sit for a few minutes will make the wrapper easier to cut.  Use a serrated bread knife to cut the roll.
Accompany with soy sauce, pickled ginger and wasabe.
Stuffed Eggs Mornay


Ingredients:
butter, salt, flour, cayenne pepper, white pepper, milk, swiss cheese, parmesan cheese, hard-boiled eggs, mushroom, parsley, tarragon, butter

Directions:
Put 4 T of the butter in container of electric blender with salt, peppers, flour, and 2 cups of the hot milk.
Cover, whirl for 30 seconds.
Pour into large saucepan.
Add remaining hot milk and cook over medium heat, stirring constantly until sauce is thickened and bubbles-about 2 minutes.
Add Swiss cheese and 4 T of the parmesan.
Cook, stirring constantly, until cheese is melted; remove from heat and cover.
Cut eggs in half lengthwise.
Empty yolks into a bowl and reserve the whites.
Heat four more T of butter in a small skillet.
Saute mushrooms for about 5 minutes or until mixture is almost dry, stirring occasionally.
Stir in parsley and tarrogon.
Mash egg yolks with 1/2 C of the sauce; add the mushrooms.
Fill whites with mushroom mixture.
Spread a thin layer of sauce in a shallow baking dish and arrange the stuffed eggs in the sauce, stuffing-side up.
Spoon remaining sauce over.
Toss bread crumbs and remaining 2 T parmesan cheese with melted butter.
Sprinkle over eggs.
Cool, cover and refrigerate until needed.
Bake in a moderate oven at 350 for 30 minutes.
Baklava


Ingredients:
walnuts, sugar, ground cinnamon, butter, phyllo dough, water, sugar, honey, lemon zest, lemon juice, cinnamon sticks

Directions:
For filling, stir together walnuts, ½ cup sugar and the cinnamon in a mixing bowl. Set aside.
Preheat oven to 325°F.
Brush a 15x10x1 -inch baking pan (I use a cookie sheet] with some of the melted butter.
Unfold phyllo dough. Keep phyllo covered with plastic wrap and a damp towel, removing sheets as you need them. Contact with air makes the phyllo sheets brittle.
Layer 10 of the phyllo sheets in the pan, generously brushing each sheet with melted butter as you layer. If any sheet breaks or tears, don't sweat it - you won't see it in the final results. Just try to keet the layers even and the top layers intact.
Sprinkle 1/3 of the filling on top of the phyllo.
Repeat layering and filling steps two more times (using 9 sheets for each of the middle layers].
Layer remaining phyllo (12 sheets] on the final filling layer, brushing each sheet with butter before adding the next sheet. Drizzle top phyllo sheet with remaining butter.
Trim edges to fit pan if necessary (I don't].
Using a sharp knife, cut through all the layers to make elongated diamond shaped pieces. Try to avoid cutting through to the bottom layer.
Bake for 45 minutes or until golden.
Cool in pan on a wire rack.
Meanwhile, for the syrup, bring the remaining 1½ cups sugar, 1 cup water, honey, lemon peel, lemon juice, and stick cinnamon just to boiling in a medium saucepan.
Reduce heat; simmer, uncovered for 20 minutes.
Remove cinnamon.
Pour hot mixture over cooled baklava (see note below].
Cut along pre-made marks and sprinkle chopped walnuts on the top.
NOTE #1: Baklava will keep in an airtight container for a couple of days, but I find that the walnuts in the filling tend to go rancid rather quickly. If they won't be eaten right away, it's best to freeze them.
To freeze - flash freeze individual pieces on a cookie sheet. When frozen, pack into a ziplock bag and store in the freezer. Thaw on the counter until soft before serving.
NOTE #2: I use the Athens brand of phyllo sheets, so there are 40 9"x14" sheets. If you're using these sheets, there may be too much syrup so use only about 3/4th of the recipe.
NOTE #3: If you're using the old kind, bigger sheets the quantity of syrup the recipe makes is probably needed. You're also going to have fewer sheets so layer accordingly.
Deep South Mexican Cornbread


Ingredients:
white cornmeal, eggs, green pepper, green onion, sour cream, cheddar cheese

Directions:
Mix all ingredients in large bowl., Pour into ungreased 9x12 pyrex., Bake 350 degrees for 45 minutes until lightly browned.
MUSHROOM RISOTTO


Ingredients:
dried funghi porcini, mushroom, butter, extra virgin olive oil, sea salt, black pepper, shallot, arborio rice, marsala wine, beef broth, parmesan cheese, parsley

Directions:
Pour broth in a saucepan and keep it very warm (do not boil it] until needed. In a deep skillet over medium heat, melt butter and add oil. Add mushrooms and season with salt. Sauté until soft but half way thru cooking, add truffle oil and black pepper. When soft, add shallot and sauté for 3 minutes. Add rice and stir 2 to 3 minutes to coat. Add wine and stir until liquid is absorbed, about 1 ½ minutes.
Add hot broth, ½ cup at a time and stir until liquid is totally absorbed and rice starts sticking at the bottom of the skillet. It might use a little less or a little more than 5 cups; add as needed. Stir in grated cheese and transfer risotto in warm bowls. Garnish with shaved Parmesan cheese and sprinkle with parsley.
Alotizzip Marinated Artichokes & Mushrooms


Ingredients:
mushroom, salt water, garlic cloves, green onion, green olives, olive oil, white wine vinegar, dry sherry, salt, oregano, fresh ground black pepper

Directions:
Wipe mushrooms with moist paper towel to clean.
Trim and cut into bite sized pieces.
Drop into boiling, salted water. Boil 3 minutes, drain and place in bowl.
Add artichokes, including brine, to mushrooms.
Stir in onions, olives and red pepper.
Combine oil, vinegar, sherry, salt, oregano, pepper until well blended.
Cover and let sit at least 4 hours in refrigerator. Stir once an hour to ensure even absorbtion.
Cherry Crumble
Category: desserts
By Debbie Rowe

This dessert is great served warm with vanilla ice cream.

Ingredients:
6 tablespoons butter
1 ⅛ cups all-purpose flour
½ cup rolled oats
6 tablespoons packed brown sugar
⅛ teaspoon salt
1 (21 ounce) can cherry pie filling

Directions:
Preheat oven to 375 degrees F (190 degrees C). Melt butter or margarine in a large saucepan.  Remove pan from heat; stir in oats, flour, brown sugar, and salt until a dry, crumbly dough forms.  Press about 2/3 of the dough into the bottom of 9 inch square pan, making a firm even layer. Spread cherry pie filling in the crust, and sprinkle with remaining crumb mixture. Bake for 40 to 45 minutes, until top is lightly browned.  Serve warm or at room temperature.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 crumble

Calories: 189.2
Fat: 6.1 g
Saturated fat: 3.7 g
Carbohydrates: 31.8 g
Sugars: 6.7 g
Dietary fiber: 1 g
Protein: 1.9 g
Cholesterol: 15.3 mg
Sodium: 76.4 mg
Rubbed, Glazed & Grilled Pork Tenderloin


Ingredients:
fresh parsley, fresh oregano, dried oregano, fresh rosemary, dried rosemary, fresh thyme, dried thyme, garlic, instant beef bouillon, salt, fresh ground black pepper, cayenne pepper, Dijon mustard, brown sugar, honey

Directions:
Combine rub ingredients in small bowl. Set aside.
Rinse tenderloins under cold water and pat dry with paper towels. Rub with spice mixture and let stand at room temperature for 30 minutes.
Meanwhile combine glaze ingredients in small saucepan and simmer over low heat until sugar dissolves, about 5 minutes. Brush glaze over tenderloins.
Grill on oiled grill turning every 10-15 minutes. Brush with glaze each time meat is turned. Continue cooking until internal temperature reaches 140-145°F
Transfer to cutting surface. Cover loosely with foil. Let stand 5 minutes. Cut crosswise into slices and serve with reheated glaze.