xiaoxl/recipe_data huggingface dataset:
Okra Gumbo


Ingredients:
margarine, red onions, green bell pepper, diced tomatoes, sugar, salt, pepper, bay leaf, chicken bouillon cube, okra

Directions:
Saute' onion and peppers in margarine until tender., Add remaining ingredients including cooked chicken., Cook on low for about 2 hours to blend flavors., This can be served over steamed rice.
Oatmeal Cookie Brittle


Ingredients:
butter, white sugar, brown sugar, egg, vanilla, flour, salt, rolled oats

Directions:
Set oven to 350°.
Stack two large baking sheets together (one inside the other] then line the top one with parchment paper.
In a large mixing bowl beat melted butter with both sugars and vanilla.
Add in egg; beat until combined.
In a small bowl mix together the flour, salt and oatmeal; add to the butter mixture; mix well to combine (the dough will be loose!].
Add in the chocolate chips; mix to combine.
Spread out on top of the parchment paper to about 1/2-inch thick (or as best and as thin as you can].
Bake middle oven rack for about 17- 20 minutes or until set and dry (it might be a bit wobbly underneath but it will set after it cools].
Cool well then cut or break into pieces.
Zucchini Marinara


Ingredients:
zucchini, olive oil, red wine, garlic, basil leaves, dried oregano, monterey jack cheese

Directions:
Saute zucchini in 3 Tablespoons olive oil until lightly browned; drain.
Place in 1-1/2 quart casserole.
Combine marinara sauce, wine, remaining oil, garlic, basil and oregano in small saucepan; stir well.
Simmer for 15 minutes, stirring occasionally.
Spoon sauce over zucchini; mix well.
Sprinkle cheese over sauce; cover.
Bake at 325 degrees for 30 minutes.
Bake, uncovered, for 5 minutes longer.
Healthy Chorizo Bean Stew


Ingredients:
chorizo sausage, red onion, water, red kidney beans, chickpeas, rocket

Directions:
SLICE sausage into small pieces.
DICE red onion.
Drain canned kidney beans and chickpeas.
DICE rocket.
NOTE: Can use spinach too; I like to chop it fine, TRUE!
HEAT pan, add sausage; cook 2 minutes until soft. NOTE: Can pre grill too for more flavour.
ADD red onion, cook two minutes.
ADD Passata and water.
NOTE: BEST if put flame on low when adding ingredients.
COVER and cook for 7 minutes.
ADD beans and cook further minutes.
STIR in rocket for one minute and serve.
ENJOY!
NOTE: I use low-fat sausages but ingredients listing does not allow me to do.
Apple Raisin Bread


Ingredients:
active dry yeast, warm water, sugar, eggs, applesauce, honey, salt, all-purpose flour, apples, raisins, lemon juice, cornmeal, egg, sugar

Directions:
In a small bowl, combine yeast, 1/2 cup water and sugar; set aside. In a large bowl, combine eggs, applesauce, honey, oil, salt and remaining water; mix well.
Stir in yeast mixture.
Gradually add enough flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 10 minutes.
Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and turn over in bowl.
Cover and let rise 30 minutes. In a small bowl, combine apples, raisins and lemon juice. Divide dough into three parts; knead one-third of the apple mixture into each part.
Shape each into round flat balls. Place each in a greased 8-in. round baking pan that has been sprinkled with cornmeal. Cover and let rise until doubled, about 1 hour. Brush each loaf with egg and sprinkle with sugar.
Bake at 350°F for 30 to 35 minutes or until brown sounds hollow when tapped.
Cod with Lemon, Garlic, and Chives
Category: seafood
By Cinderella

This is a super simple recipe that can be used with any fish. I just happen to like cod a lot. You throw the ingredients in a foil pouch, then steam in the oven. A true no-brainer meal.

Ingredients:
4 (6 ounce) cod fillets
4 teaspoons olive oil
salt and ground black pepper to taste
1 bunch fresh chives, coarsely chopped
2  lemons, sliced
2 cloves garlic, sliced

Directions:
Preheat oven to 400 degrees F (200 degrees C). Cut 4 large squares of heavy-duty aluminum foil. Brush each fillet with olive oil and sprinkle with salt and black pepper. Place each fillet in the center of an aluminum foil square. Lay lemon slices down the length of each fillet and sprinkle garlic slices and chives over the top. Fold foil over the fish and turn the edges over 2 or 3 times; flatten to seal the packets. Bake in the preheated oven until the fish is opaque and flakes easily with a fork, 15 to 20 minutes.

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

Calories: 203.3
Fat: 6.3 g
Saturated fat: 0.9 g
Carbohydrates: 7.7 g
Sugars: 0.5 g
Dietary fiber: 3.4 g
Protein: 32 g
Cholesterol: 73 mg
Sodium: 106.4 mg
Portuguese Queijadas


Ingredients:
eggs, sugar, flour, milk, butter

Directions:
Mix the eggs well.
Add sugar and mix.
Add cooled butter and mix.
Add milk and flour, mix well.
Spray a muffin tin with Pam cooking spray.
Fill muffin tins 3/4 full with mixture.
Place in a 325 oven for approximately 3/4 of an hour.
If you want, you can sprinkle some with cinnamon when they come hot out of the oven.
Cookie Monster Fruit Salad


Ingredients:
buttermilk, instant vanilla pudding, Cool Whip, mandarin oranges, crushed pineapple

Directions:
Mix the buttermilk and pudding together; fold in whipped cream.
Fold the remaining ingredients into the mixture.  Chill well before serving.
Sweet Quark Pasta Casserole


Ingredients:
macaroni noodles, Quark, egg, icing sugar, butter, vanilla pudding mix

Directions:
Cook pasta in slightly salted water until al dente (firm to the bite]. Drain well.
Preheat the oven to 180°C/350°F.
In a bowl mix quark, egg, icing sugar, butter and vanilla pudding powder. Gently fold in pasta.
Spoon into individual ramekins or a casserole dish.
Bake on the lowest rack for 30-35 minutes until custard has set and top is slightly browned. Serve with sauce of your choice (mango, chocolate, caramel, raspberry] or eat as is.
Crunchy Shrimp Wontons With Green-Onion Dipping Sauce


Ingredients:
low sodium soy sauce, fresh cilantro, fresh cilantro, lemon zest, fresh ginger, fresh ginger, shrimp, wonton wrappers, lemon juice, orange marmalade, green onions

Directions:
In a large bowl, whisk together 1/2 cup soy sauce, chopped cilantro, lemon zest, 2 tablespoons ginger, and 1 tablespoons sesame oil.
Peel shrimp, leaving tails on, and devein. Add to soy mixture and marinate, covered, 15 to 20 minutes at room temperature.Drain shrimp in a colander, spread out on paper towels, and pat dry. (I make a horizontal slit, 3/4 of the way through the shrimp, in the middle of the curve of the shrimp so that it will straighten out.].
Pour oil into a deep, heavy pot to a depth of 3 inches and heat to 375°F  Meanwhile, spread out wonton wrappers. Working with one wrapper at a time, put several cilantro leaves and stems along wrapper edge nearest you. Top them with a shrimp, arranging shrimp lengthwise so that tail extends beyond wrapper. Fold the wrapper edge opposite the tail over shrimp. Brush far edge of wrapper with water and, starting with near edge, roll wrapper loosely around shrimp, forming a package. Press seam firmly to seal.
Preheat oven to 200°F and put a shallow rack in a baking pan. When oil reaches 375°F fry wontons in several batches so as not to crowd them, flipping midway through cooking, until medium golden brown, 1 1/2 to 2 minutes. If shrimp begin to brown to quickly, reduce temperature. Lift shrimp out with tongs, draining excess oil, and transfer to baking pan; keep warm in oven.
In a small bowl, whisk  together 1/2 cup soy sauce, 1 tablespoon sesame oil, the orange and lemon juices, marmalade, green onion, and 2 teaspoons ginger. Serve wontons hot, with dipping sauce on the side.
Lemon-Macadamia Shortbread Bars


Ingredients:
sugar, all-purpose flour, unsalted butter, lemon peel, sugar, fresh lemon juice, unsalted butter, lemon peel

Directions:
Heat oven to 350°F Line 13x9-inch pan with foil so that foil hangs over edges. Cut 13x9-inch piece of parchment paper; place over foil in bottom of pan.
Place 1 cup macadamia nuts and 3/4 cup sugar in food processor; pulse until nuts are finely ground. Add flour, butter and lemon peel; pulse until mixture is blended (dough will not form]. Spread mixture in pan; press evenly to form crust. Prick dough all over with fork. Bake 20 to 25 minutes or until pale brown. Cool completely.
In heavy medium saucepan, whisk together egg yolks and 6 tablespoons sugar; whisk in lemon juice. Cook over medium heat 4 to 5 minutes or until thickened and temperature reaches 160°F Remove from heat; whisk in 1/4 cup butter and 1 teaspoon lemon peel. Place in small bowl; press plastic wrap directly on surface. Cool to room temperature; spread over crust. Sprinkle with 1/4 cup macadamia nuts. Refrigerate 1 hour or until firm.
Remove bars by lifting foil ends. Slide bars with parchment paper liner onto cutting board. Cut into 36 pieces. Store in refrigerator.
Home Made Pierogies With Caramelized Onion


Ingredients:
all-purpose flour, salt, baking powder, olive oil, warm water, egg, sauerkraut, sweet onions, butter, dry red wine

Directions:
In a large mixing bowl, combine the flour, salt and baking powder.  Pour in the olive oil, warm water and beaten egg.  Mix well with a fork or pastry blender.  Knead the dough for about 5 minutes or until smooth and elastic.  Form into a ball.   Cover with a clean towel and let rest for 10 minutes.
Divide dough into thirds and roll out onto floured surface to 1/8" thickness.  With 3" cutter or glass, cut out circles.
Fill each circle with a Tablespoon of sauerkraut.  Fold over and seal edges with the tines of a fork dipped in flour.
Fill a medium stockpot with water and add 1 Tbsp. salt.  Bring to a boil and drop pierogies in (I like to work with 5 to 6  at a time].  Let boil for two to three minutes.  When pierogies float to the surface, remove with a slotted spoon and let drain on paper towels.  If you plan on freezing them, place on a cookie sheet in a single layer and freeze for one hour.  Remove from freezer and place in freezer containers or gallon freezer bags.  These will keep for 6 to 9 months frozen and will need to be thawed for at least 30 minutes before browning.
Melt 1/2 cup of butter in a large skillet over medium heat.  Add pierogies and brown.  Turn and brown the other side. Keep warm.
Melt the 1/4 cup of butter in the skillet and add the onions.
Saute, stirring occasionally, until the onions are browned and soft.  Add the 1/8 cup  of wine to deglaze the pan.
Serve pierogies topped with caramelized onions.  This recipe makes 30 pierogies.
Caramelized Onion Cream Soup


Ingredients:
unsalted butter, onions, garlic cloves, white wine, sherry wine, yukon gold potato, fresh thyme, fresh rosemary, heavy cream

Directions:
In large saucepan, melt butter over medium-low heat and add onions.
Using a wooden spoon, stir onions until they soften and begin to carmelize, this will take 20-30 minutes.
Add garlic and 1/3 of the wine, continue stirring until wine is absorbed, this will deglaze the pan and onions will brown.
Add remaining wine 1/3 at a time following above procedure until it is absorbed.
Add sherry, stock, potato and fresh herbs.
Bring to a simmer and cook until potato is tender.
Remove from heat, carefully puree using hand blender.
If you prefer a very smooth soup, strain mixture.
Return soup to heat, add cream and season to taste.
Bring to simmer before serving, do NOT allow soup to boil.
Serve and enjoy!
Nonna's Broccoli Rapini, Italian "salad Style"


Ingredients:
rapini, fresh lemon, extra virgin olive oil, salt

Directions:
Rinse the rapini and trim off at least 1 inch of the bottom stalk. In a dutch oven pot, fill with about 3-4 inches of water. When water boils, add 1 teaspoon of salt and then the rapini. Cook just until the fork goes into the stem, but do not over cook. Drain.
Arrange the cooked rapini on a platter. Squeeze liberal amounts of fresh lemon juice and drizzle with EVOO. Add salt and pepper to taste, chili flakes optional.
Best served if hot or room temperature.
Low Fat Club Panini


Ingredients:
mayonnaise, Dijon mustard, chives, swiss cheese, provolone cheese, tomatoes, olive oil

Directions:
Like in recipe #152596, Combine the Mayo, mustard and herbs, and set aside.
Plave 3 slices of the turkey breast, 2 slices of the cheese, 4 slices of bacon, and 2 slices of the tomato on a slice of bread.
Spread the mixture that was set aside on the second slice of bread, and set that side down on the tomato.
Spread the olive oil on the outside of the bread, both top and bottom.
Brown the Bread with either a George Foreman Grill, or with the Skillet technique explained in the description.
Cheesy Potato Pancakes
Category: side-dish
By Charlene Luzum

Delicious and cheesy, these potato pancakes are a huge hit with my 3 boys! Great as a side dish or for snacking! These travel well wrapped in foil for the lunch box. Can be served plain or with ranch dressing as a dip.

Ingredients:
4  russet potatoes, peeled and grated
2  eggs
½ cup milk
1 cup all-purpose flour
½ cup grated Parmesan cheese
½ cup shredded Cheddar cheese
¼ cup real bacon bits  (Optional)
1 teaspoon onion salt
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup corn oil
2 tablespoons butter

Directions:
Mix together potatoes, eggs, and milk in a large bowl. Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork. Heat corn oil and butter in a large skillet over medium heat. Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side. Drain cooked pancakes on paper towel-lined plate.

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

Calories: 427.2
Fat: 22.1 g
Saturated fat: 8.4 g
Carbohydrates: 42.6 g
Sugars: 2.4 g
Dietary fiber: 3.7 g
Protein: 15.3 g
Cholesterol: 95.1 mg
Sodium: 1158.8 mg
Eggs Cocotte


Ingredients:
egg, butter, salt, pepper

Directions:
Melt butter and pour into a ramekin cup.
Add egg.
Add cream (do not stir] and then add salt and pepper to taste.
Bake egg at 350 degrees untill desired doneness.  (5-10 min].
Refreshing Tomato Cucumber Salad
Category: salad
By Beth

This is so good and refreshing in the summertime!

Ingredients:
2  cucumbers, sliced
2  tomatoes, sliced
1  onion, sliced
⅓ cup Italian-style salad dressing
¼ cup grated Parmesan cheese

Directions:
Combine cucumbers, tomatoes, and onion in a bowl. Add Italian dressing and Parmesan cheese and toss until coated. Refrigerate until chilled, about 1 hour.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 106.3
Fat: 7.1 g
Saturated fat: 1.8 g
Carbohydrates: 8.8 g
Sugars: 4.8 g
Dietary fiber: 1.1 g
Protein: 3 g
Cholesterol: 4.4 mg
Sodium: 404 mg
Fusilli With Spinach, Asparagus, and Asiago Cheese


Ingredients:
olive oil, garlic clove, fresh spinach, asparagus, asiago cheese, parmesan cheese, salt, fresh ground black pepper

Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
Microwave the asparagus with a little bit of water for about 2:30 minutes or until bright green and tender. Drain and then cut into bite-sized pieces.
Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and cook until the spinach wilts, about 2 more minutes. Add the asparagus and cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine. Transfer the pasta to a serving plate and serve.
Blueberry Gingerbread


Ingredients:
flour, baking soda, baking powder, ground ginger, ground cinnamon, ground cloves, ground nutmeg, sea salt, eggs, honey, blackstrap molasses, boiling water, lemon, zest of, crystallized ginger, frozen blackberries

Directions:
Prepare a 9 x 13 baking dish with nonstick cooking spray or brush with oil.
Preheat the oven to 350 degrees.
Sift together the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg and salt.  Set aside.
Whisk together the eggs, agave and molasses.  Make a well in the center of the flour mixture and add the egg mixture.  Using a hand held whisk, begin blending together and add the boiling water as you go.  Stir in the lemon zest and the crystallized ginger.  Mix until fully incorporated, do not overmix.
Toss the berries evenly in the prepared pan and pour in the batter.  Bake for 45 to 50 minutes, until the center springs back when pressed lightly with your finger.
Cinnamon Roasted Almonds
Category: appetizers-and-snacks
By erin.larochelle

Delicious, quick, and easy. These make the perfect Christmas gift when placed in a treat bag and tied up with ribbon.

Ingredients:
2  egg whites
2 teaspoons vanilla extract
1 cup brown sugar
1 cup white sugar
½ teaspoon salt
5 cups whole almonds
1 tablespoon ground cinnamon

Directions:
Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper. Beat egg whites and vanilla extract in a large bowl; add almonds and toss to coat. Stir brown sugar, white sugar, cinnamon, and salt into almonds until blended. Spread almond mixture into prepared baking dish. Bake in preheated oven, stirring every 15 minutes, until coating is dry, about 75 minutes.

Prep time: 5 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 20 mins
Yields: 5 cups

Calories: 289.4
Fat: 18 g
Saturated fat: 1.4 g
Carbohydrates: 28.2 g
Sugars: 22.5 g
Dietary fiber: 4.4 g
Protein: 7.9 g
Sodium: 67.2 mg
Lemon-Tarragon Vinegar


Ingredients:
white vinegar, sugar, tarragon, lemons

Directions:
Combine vinegar and sugar in a heat and simmer till sugar is dissolved.
Put into 2 quart glass jar.
Add tarragon and lemon.
I use the jars with a rubber seal.
Close jar and store in dark cool place for 1-4 weeks.
Give a shake every couple days.
When desired strength is reached strain through layers of cheesecloth.
Heat vinegar to 180 degrees.
Ladle into hot sterile jars, leaving 1/4 inch headspace add fresh sprig of tarragon and lemon peel.
Place 2 piece caps on.
Process 10 minutes in boiling water canner.
Butternut Squash, Sage and Hazelnut Risotto


Ingredients:
canned broth, unsalted butter, onion, fresh sage, dried sage, arborio rice, medium grain rice, dry white wine, parmesan cheese, hazelnuts, fresh ground pepper, salt

Directions:
In a small saucepan over high heat, bring the stock to a simmer. Reduce the heat to low and keep the liquid hot.
In a medium, heavy saucepan over low heat, melt the butter and sauté the onion, stirring frequently, until it is soft and light brown, about 10 minutes. Add the squash and 4 teaspoons of the fresh sage or all the dried sage and sauté, stirring frequently for 2 minutes. Cover and cook until the squash is almost tender, about 6 minutes.
Uncover the pan with the squash, add the rice and stir until a white spot appears in the center of the grains, about 1 minute. Add the wine and stir until absorbed, about 2 minutes. Add 3/4 cup of the broth, adjust the heat to simmer, if needed, so that the liquid bubbles and is absorbed slowly. Stir until the liquid is absorbed. Continue cooking, adding the liquid 3/4 cup at a time and stirring almost constantly, until the rice starts to soften, about 10 minutes. Continue cooking, adding the liquid 1/2 cup at a time and stirring almost constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 10 minutes more.
Add the Parmesan cheese, 3 Tbs. of the nuts, the pepper and salt. Stir to mix well.
To serve, spoon the risotto into a serving bowl or onto plates. Garnish with the remaining 1 Tbs. fresh sage, if using, and the remaining 1 Tbs. nuts.
Sugared Raspberries


Ingredients:
raspberries, granulated sugar

Directions:
Carefully pick over the berries, removing leaves, foreign objects, and spoiled berries. Place the berries in a mixing bowl, and pour the sugar over them.Use two large forks to mash the sugar into the berries until they are liquified and there is no trace of whole berries left. Don't use a blender, it will pulverize seeds, and they should be left whole.
Transfer to jars and refrigerate 2 days before using. They will keep one year refrigerated.
Roast Chicken-Chipotle Nachos With Cilantro-Avocado Crema


Ingredients:
green onion, olive oil, cumin, dried oregano, chipotle chiles, tomato paste, white wine, corn tortilla chips, monterey jack pepper cheese, avocado, fresh cilantro leaves, sour cream, plain yogurt, lime juice, milk, salt

Directions:
In a 2 1/2 to 3 quart pan over medium high heat frequently stir onion in olive oil until onion begins to brown 4 to 7 minutes.
Add cumin and oregano stir until fragrant bout 30 seconds.
Add chiles, tomato paste, white wine, and 1/2 cup water,bring to a boil, then reduce heat and simmer gently, stirring often, to blend favors about 5 minutes.
Add chicken and stir until hot.
Meanwhile arrange tortilla chips in a single layer in a 12 by 17 inch pan (preferably glass].
Sprinkle equal portions of cheese on each chip and spoon chicken mixture on top.
Bake in a 450 degree regular oven until cheese begins to bubble about 3 minutes.
With a spatula, carefully transfer tortilla chips to a platter.
Top each with cilantro avocado crema.
Mix all left over ingredients to make the cilantro avocado crema, except the sour cream/ yogurt. Add last to chips and top each with a cilantro leaf.
Grilled Herbed Shrimp on Mixed Greens


Ingredients:
extra virgin olive oil, red wine vinegar, dried basil leaves, dried oregano leaves, salt, garlic, large shrimp, yellow bell pepper, cucumber, radish, fresh parmesan cheese

Directions:
Heat your grill.
In a medium bowl, combine all marinade/dressing ingredients; blend well with a whisk.
Reserve half of the marinade to use as dressing; add shrimp to remaining marinade and toss to coat; let stand at room temperature for 10 minutes to marinate.
Remove shrimp from marinade; reserve marinade; thread shrimp onto four 12-inch metal skewers and place on grill; cook 6-8 minutes or until shrimp turn pink, turning and brushing once with marinade.
In a large bowl, combine salad greens, bell pepper, cucumber, radishes, cheese and reserved dressing; toss gently.
Divide salad onto individual serving plates and top with shrimp.
Fig and Banana Walnut Muffins


Ingredients:
all-purpose flour, baking powder, baking soda, ground cinnamon, salt, dried calimyrna figs, black mission figs, walnuts, bananas, light brown sugar, unsalted butter, egg, vanilla extract, walnut pieces

Directions:
Preheat oven to 350°; lightly butter 20 muffin cups (or coat them with cooking spray].
Add 2 tablespoons water each to any empty muffin cups.
In a bowl, mix the flour, baking powder, baking soda, cinnamon, and salt together; add in the figs and  chopped walnuts; toss to coat.
In another bowl, whisk the banana, brown sugar, melted butter, egg, and vanilla together until blended; add to dry ingredients all at once; fold in until evenly moistened.
Divide batter among muffin cups; sprinkle tops evenly with broken walnuts.
Bake 20-22 minutes until tops are golden and pick comes out clean.
Cool on a wire rack before removing the muffins from pan.