xiaoxl/recipe_data huggingface dataset:
Spicy Vegetarian Lasagna
Category: world-cuisine
By DEWEESE

A colorful and tasty veggie lasagna with plenty of peppers and cheese, with red pepper flakes for zip.

Ingredients:
1 (16 ounce) package lasagna noodles
2 teaspoons olive oil
⅔ cup diced red bell pepper
⅔ cup diced orange bell pepper
⅔ cup diced yellow bell pepper
⅔ cup diced green bell pepper
1 small yellow onion, diced
2 (14.5 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
1 ½ cups water
1 dash crushed red pepper flakes
¼ cup grated Parmesan cheese  (Optional)
1 (15 ounce) container ricotta cheese
1 (8 ounce) package shredded mozzarella cheese
4  eggs
¼ teaspoon black pepper
¼ teaspoon dried oregano, crushed
¼ cup grated Parmesan cheese  (Optional)

Directions:
Bring a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and place on wax paper to cool. Cook bell peppers and onion in olive oil in a large sauce pan until onions are translucent. Stir in diced tomatoes, tomato paste, water, and red pepper flakes. More red pepper flakes can be added if spicier sauce is preferred. Simmer for 30 minutes. Preheat oven to 375  degrees F (190 degrees C). In a medium bowl, combine Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, and oregano. Place a small amount of sauce in the bottom of a 9x13 inch baking dish. Reserve 1/2 cup of the sauce. Place three lasagna noodles lengthwise in pan. Layer some of the cheese mixture and the vegetable sauce on top of noodles. Repeat layering with remaining ingredients, ending with noodles. Spread reserved sauce over top of noodles. Sprinkle with grated Parmesan cheese, if desired. Cover dish with foil, and bake for 40 minutes or until bubbly. Remove foil during last 10 minutes of baking.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 40 mins
Yields: 12 servings

Calories: 312.1
Fat: 10.2 g
Saturated fat: 5 g
Carbohydrates: 37.3 g
Sugars: 6.3 g
Dietary fiber: 2.9 g
Protein: 18.5 g
Cholesterol: 87.9 mg
Sodium: 455.4 mg
Cool Carlito


Ingredients:
cranberry juice, orange Curacao, triple sec

Directions:
Stir together in a drink glass with ice.
Garnish with fruit (pineapple or cherry], if desired.
Sauteed Chayote With Garlic and Herbs


Ingredients:
butter, chayotes, fresh parsley, garlic cloves, green onions

Directions:
Melt butter in heavy large skillet over medium-high heat. Add chayote, 1 tablespoon parsley, and garlic.
Sauté until chayote is crisp-tender, about 3 minutes. Stir in green onions.
Transfer to bowl; sprinkle with 1 tablespoon parsley.
Chicken Casserole


Ingredients:
rice, skim milk, frozen broccoli, carrots, onion, mushrooms, black pepper, cheddar cheese

Directions:
Mix all ingredients except the breadcrumbs, and pour into a casserole dish., Top with breadcrumbs., Bake at 180C for 45 minutes., Let stand for 5 minutes before serving.
19-Minute Cookies


Ingredients:
I Can't Believe It's Not Butter Fat Free, granulated sugar, brown sugar, flour, baking soda, salt, cinnamon, nutmeg, allspice

Directions:
"Cream together butter and sugar. Sift dry ingredients together.  Mix into creamed mixture. Spray cookie sheet with cooking spray.  Roll dough into 1-inch balls and place on greased cookie sheet. Bake at 350 degrees for 10 minutes until lightly browned."
O'Kee's Irish Soda Oatmeal Bread
Category: bread
By Dana Kee

This bread is delicious. Plan ahead 12 hours!

Ingredients:
1 cup regular rolled oats
2 cups buttermilk
3 tablespoons dark molasses
3 cups whole wheat flour
1 cup all-purpose flour, plus extra for dusting
1 ½ teaspoons salt
1 ½ teaspoons baking soda
1 teaspoon cream of tartar

Directions:
Mix rolled oats, buttermilk, and molasses in a large bowl until thoroughly combined. Whisk together whole wheat flour, all-purpose flour, salt, baking soda, and cream of tartar until combined; pour flour mixture into buttermilk mixture and stir just until moistened. Turn dough out onto a lightly-floured work surface and knead 3 or 4 times until dough holds its shape. Cut dough in half; pat each half into a 6-inch round loaf. Use a sharp knife to deeply score each loaf in quarters, cutting 1-inch deep. Wrap each loaf in plastic wrap and allow to stand at least 12 hours at room temperature to ferment. (Loaves can be refrigerated up to 2 more days after this, if desired.) Preheat oven to 400 degrees F (200 degrees C). Place loaves on an ungreased baking sheet. Bake loaves for 15 minutes and reduce heat to 350 degrees F (175 degrees C). Continue to bake until loaves are browned and make a hollow sound when tapped on the bottom, about 20 more minutes. Allow breads to cool for 10 minutes before slicing. To serve, slice loaves 3/4-inch thick all across the loaf, then cut slices in half.

Prep time: 15 mins
Cook time: 35 mins
Total time: 12 hrs 50 mins
Yields: 2 loaves

Calories: 295
Fat: 2.2 g
Saturated fat: 0.6 g
Carbohydrates: 60.2 g
Sugars: 7.4 g
Dietary fiber: 6.9 g
Protein: 11.1 g
Cholesterol: 2.5 mg
Sodium: 742.5 mg
Garlic Pull-Apart Bread


Ingredients:
all-purpose flour, sugar, active dry yeast, water, milk, butter

Directions:
Place 5C flour, sugar, 1 tbs garlic salt, and yeast in mixer bowl. Attach bowl and dough hook to mixer. Turn to speed 2 and mix 15 seconds. Combine water, milk and 1/4C butter in a small saucepan. Heat over low heat until very warm.
Turn to speed 2 and gradually add warm liquid to flour mixture, about 30 seconds.  Mix 1 minute longer. Continuing on speed 2, add remaining flour, 1/2C at a time, until dough clings to hook and cleans sides of bowl.  Knead on speed 2 for 2 minutes longer.
Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until double in size (about 1 hr].
Punch dough down and divide in half. Roll one half into 12x8x1/4 inch rectangle.
Melt remaining butter and mix with remaining salt. Brush dough with mixture.
Cut dough into four equal 8x3 inch strips . Stack strips and cut into four equal 3x2 inch strips. Place pieces on edge of greased loaf pan so strips form a row down lenght of pan. Repeat with remaining dough.
Cover; let rise in warm place free from draft.  (about 1 hour].
Bake at 400°F for 30-35 minutes.
Remove from pan immediately and cool on wire  rack.
Alfredo Sauce


Ingredients:
butter, butter, heavy whipping cream, salt, ground nutmeg, dried basil, dried parsley, parmesan cheese, romano cheese, parmesan cheese

Directions:
Melt butter or margarine in a saucepan over medium heat.
Add heavy cream, stirring constantly.
Stir in salt, nutmeg, basil, and parsley.
grated Parmesan cheese, and grated Romano cheese.
Stir constantly until melted, then mix in egg yolk.
Simmer over medium low heat for 3 to 5 minutes.
Garnish with additional grated Parmesan cheese, if desired.
Tip:The trick is to heat the cream slowly until it is almost simmering, then whisk the butter into the cream in small pieces until melted. Then whisk the cheese in until melted and use freshly grated cheese if available. The sauce comes out creamy, thick and delightful.
Fiesta Chicken Bake


Ingredients:
boneless chicken breasts, green chilies, onion, cheddar cheese, monterey jack cheese, cumin, sour cream, tortilla chips

Directions:
Cut cooked chicken into cubes.
Mix chicken with all the above ingredients EXCEPT the tortilla chips.
Preheat oven to 350 degrees.
Grease a 9x13-inch baking pan.
Crumble the bag of tortilla chips onto the chicken mixture.
Spread mixture into the baking dish.
Sprinkle remaining chips over the top.
Add some shredded cheese on top to make it extra cheesy. You could also add some black olives if you like those.
Bake for 40 minutes or until done.
Chicken Parmigiano Soup


Ingredients:
extra virgin olive oil, extra virgin olive oil, chicken breasts, garlic cloves, onions, red pepper flakes, pasta-style chunky tomatoes, fresh basil, parmigiano-reggiano cheese

Directions:
Preheat oven to 350 degrees.
Heat a large pot over medium-high heat with 2 T of extra-virgin olive oil. Season the chicken with salt and pepper and add to pot.
Cook for about 3-4 minutes, or until just cooked through. Remove from the pot and set aside.
Add the other 2 T of extra virgin olive oil along with the chopped garlic, onions and red pepper flakes.
Cook for about 3-4 minutes. Add tomatoes and the stock, bring to a simmer and cook for about 3-4 minutes.
Add chicken back to the pot and cook for 2-3 minutes.
Add the chopped basil and stir to combine.
While the soup is cooking, drizzle the sliced bread with some extra-virgin olive oil and season with salt and pepper.
Place on a baking sheet and toast until lightly golden, about 3-4 minutes.
Remove from the oven. Rub each piece with the garlic clove and top with parmesan cheese.
Place back in oven for 1-2 minutes.
Serve soup topped with 2 pieces of parmesan toast or, if you prefer, put the bread on the bottom and the soup on top.
Cranberry Layer Cake


Ingredients:
water, canola oil, eggs, cranberries, walnuts, cream cheese, butter, confectioners' sugar, vanilla extract, walnuts

Directions:
In a large bowl, combine the first five ingredients;
beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Stir in cranberries and walnuts.
Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat cream cheese and butter until fluffy.
Add the confectioners’ sugar, vanilla and orange peel; beat until blended. Spread between layers and over top and sides of cake. Sprinkle with walnuts.
Refrigerate leftovers.
Singapore Noodle Curry Shrimp
Category: world-cuisine
By Martorella

One skillet, and it's dinner!

Ingredients:
⅔ cup chicken broth
1 tablespoon oyster sauce
1 ½ tablespoons soy sauce
1 ½ teaspoons white sugar
3 tablespoons peanut oil
1 ½ teaspoons curry powder
1 clove garlic, minced
1 teaspoon minced fresh ginger root
1 small red bell pepper, diced
1 small red onion, chopped
4  green onions, chopped into 1 inch pieces
1 (12 ounce) package frozen cooked cocktail shrimp
1 ½ cups frozen baby peas
½ (8 ounce) package rice noodles, broken into 3 inch pieces and soaked

Directions:
Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside. In a large skillet, heat the oil over medium-high heat.  Add curry powder, garlic, and ginger; stir-fry for 10 seconds.  Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes.  Stir in chicken stock mixture, and bring to a boil over high heat.  Add shrimp and peas, and cook until hot.  Add noodles, and cook until dish is heated thoroughly.  Serve immediately.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 230.5
Fat: 7.6 g
Saturated fat: 1.4 g
Carbohydrates: 25 g
Sugars: 3.7 g
Dietary fiber: 2.7 g
Protein: 14.8 g
Cholesterol: 110.5 mg
Sodium: 490.6 mg
Tagliatella Fatta a Mano Al “ragù Di Carne”


Ingredients:
flour, eggs, salt, ground beef, ground pork, onion, carrot, celery, olive oil, red wine

Directions:
Tagliatelle.
The process of making fresh tagliatella is simple but at the same time it needs attention and much love. Put 200g of “00” flour on a wooden board, make a hole in the centre and break the eggs in, add a drop of olive oil and a pinch of salt and with a fork then break up the eggs slowly pulling down the flour a bit at a time. Once this step is complete we move on to the “massage” phase. Knead the dough with your hands until it becomes soft and compact and stretches when pulled, once it reaches the right consistency leave it to rest for around 30 min in a cool place.
Now comes the most delicate phase of the making of the pasta (in the local “Cossignanese” dialect this is called the “pannella”] it is made by rolling using a long wooden pasta rolling-pin to stretch out the dough until it becomes 2mm thin. Use a little four to prevent the dough sticking to the board or rolling pin. It is important to keep all parts of the dough at a similar thickness as it thins out. Start with your hands near the centre of the rolling pin and move them to the ends of the pin as you roll so as to keep an even pressure over the whole area of the dough. Occasionally lift the dough and dust with flour underneath to ensure it does not stick. A special long thin rolling-pin is required to avoid creating flat spots on the pasta as the area of the dough increases.
At this point the dough can lightly rolled up and cut with a knife to create thin strips 3/4m for “maccheroncino” and 7/8mm for “tagliatella” strips. The pasta is ready to use and since it is fresh it takes only a couple of minutes in boiling water to reach the “al dente” (to the tooth] stage. It can be topped with any suitable sauce: perfect is a “ragu” meat sauce but equally good is a mushroom or fish sauce.
Ragu.
In Cossignano the ragu is made with ground beef and pork. This is not “mince” that you might buy in a supermarket. In Italy we buy a piece of meat and ask the butcher to grind it for us so we know exactly what we are eating. Fry a finely chopped onion in a little olive oil, when it becomes soft and translucent add a diced carrot and a chopped stick of celery and cook together for a few minutes. Add 200 grams ground beef and 100 grams of minced pork, brown it with the addition of a glass of red wine. As soon as the meat is browned add salt and pepper to taste pop in a parmesan rind and pour about a quart of passata di pomodoro – pureed tomatoes. Cook for about two hours covered over low heat, stirring occasionally to prevent the sauce from sticking to the bottom.
Eric's Pancake's


Ingredients:
flour, salt, milk, eggs, baking powder, sugar, cinnamon

Directions:
Beat eggs, oil & milk in medium to large bowl., Add the remaining ingredients and stir until just blended- Don't over-mix., Coat frying pan with cooking spray or shortening., Fry on hot pan.
Bacon Egg and Cheese Biscuit Casserole


Ingredients:
all-purpose flour, baking powder, sugar, salt, butter, milk, eggs, bacon

Directions:
Heat oven to 425.
Start frying bacon or sausage.
Combine first 5 ingredients, then cut in butter.
Make a well in the center and pour in milk.  Stir until well combined and moist.
Turn dough out onto floured surface and knead until dough holds together well and is pliable.  Press into bottom of a greased 9 x 13 pan.
Beat the eggs with a splash of milk and pour over biscuit crust.
Sprinkle crumbled bacon or sausage over the egg mixture and top with cheese.
Bake for 16 - 20 minutes, or until egg is cooked through.
Best Ever American Shepherd's Pie Recipe


Ingredients:
ground beef, onion, garlic cloves, garlic, salt, pepper, Worcestershire sauce, flour, beef broth, heavy cream, green beans, mashed potatoes, cheddar cheese

Directions:
In skillet, brown beef and onion. Drain fat., Add garlic, salt, pepper, worcestershire and flour.  Cook for 1 minute., Add beef broth/stock and then heavy cream., Stir in beans., Pour into 11x17 inch pan. top with 1 cup cheese., Top with mashed potatoes. Sprinkle with the rest of shredded cheese., Bake at 375 for 40 minutes. Remove from oven and rest 5-10 minutes., I serve with salad, apple sauce and dessert of course!
Serbian Cucumber-Pepper Salad


Ingredients:
green bell peppers, red bell peppers, cucumbers, onion, fresh parsley, romaine lettuce leaves, hard-boiled eggs, olive oil, fresh lemon juice, Hungarian paprika, dried basil, dried marjoram, dried oregano

Directions:
Place the chopped peppers in a stainless steel bowl and scald them with boiling water for about one minute.
Drain the peppers well and mix in the cucumbers, onions, and parsley.
In a separate bowl, whisk the olive oil and all the herbs and spices.
Pour the dressing over the vegetables and mix well.
Chill for several hours.
Arrange the romaine on a platter, mound the salad in the center, and garnish with hard-boiled eggs.
Pretty Cherry Parfaits


Ingredients:
cherry pie filling, sour cream, milk, instant vanilla pudding

Directions:
Combine filling and extract; set aside.
In a bowl, combine sour cream and milk.
Stir in pudding mix; beat on low speed for 2 minutes.
Spoon half of pudding mixture into large glasses; top with half of pie filling.
Repeat layers.
Garnish with whipped topping and almonds.
Refrigerate until serving.
Sweet Cyndee's Fresh Strawberry Soup


Ingredients:
whole cloves, vanilla bean, cinnamon stick, bay leaves, unsalted butter, fresh strawberries, fine sugar, orange zest, lemon zest, cold water, fresh mint leaves, ground cinnamon, creme fraiche

Directions:
Place cloves, vanilla bean, cinnamon stick, bay leaves in cheesecloth and tie with string to form a Sachet.
In a 5-quart soup pot melt butter, add sliced strawberries and simmer 4-5 minutes stirring.
Add 1 cup Muscat wine, fine sugar, orange zest, lemon zest and Sachet. Whisk soup and simmer for 5 minutes.
Add Muscat wine, water, bring soup to a full boil and reduce to simmer for 20-minutes or until the soup has thicked.
Remove soup from heat and discard Sachet. Add mint leaves, edible flowers,rose petals and wisk the soup. Let soup stand for 10-minutes.
Puree soup with a hand blender and strain with a chinois or fine sive. Adjust seasoning to taste with ground cinnamon.
Chill soup several hours before serving. Serve soup in chilled bowls.
Garnish: Sliced Fresh Strawberries and Creme Fraiche.
Chef's Note: You can use any Muscat Wine.
Chocolate Mint Candies Cookies
Category: desserts
By Jackie Schmidt

I received this recipe through a cookie exchange years ago, and it has become a favorite of family and friends.

Ingredients:
¾ cup butter
1 ½ cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2  eggs
2 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
3 (4.5 ounce) packages chocolate covered thin mints

Directions:
In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted.  Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.  Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 3 to 4 dozen

Calories: 161.6
Fat: 7.4 g
Saturated fat: 4.6 g
Carbohydrates: 23.8 g
Sugars: 16.2 g
Dietary fiber: 0.9 g
Protein: 1.7 g
Cholesterol: 18.5 mg
Sodium: 99.1 mg
Oven Fried Chicken


Ingredients:
chicken, buttermilk, all-purpose flour, kosher salt, fresh ground black pepper, vegetable shortening

Directions:
Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 350°F degrees.
Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture.
Pour the oil into a large heavy-bottomed stockpot to a depth of 1 inch and heat to 360 degrees on a thermometer.
Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven]. Don't crowd the pieces.
Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees before frying the next batch.
When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside.
Serve hot.
Simple Brandy Cream


Ingredients:
heavy cream, icing sugar, brandy

Directions:
Whip cream & icing sugar together until soft peaks form., Then quickly fold in the brandy., Serve with dessert of your choice.
The Recipe (The Waltons)


Ingredients:
"ReaLemon juice"

Directions:
Mix first 4 ingredients together in the Tupperware Fix & Mix bowl.
Add the Sprite and 7-up. Mix thoroughly.
Place lid on top and freeze for 2 or 3 days.(Stir every once and a while].
The morning you want to use it, take out of the freezer to thaw slightly.
Drink should be icy.
It can be re-froze.
Lemon! Lemon! & More Lemon Cake!


Ingredients:
eggs, water, lemon zest, powdered sugar, lemon juice

Directions:
Follow Directions on back of Duncan Hines Cake Mix Box.
Blend  Box of Gelatin, Lemon Extract & Lemon Zest to Mix.
Pour  Batter Into 2 9-Inch Round Cake Pans Or 13 x 9 Inch Cake Pan.
Bake for (2 9-Inch] 24 Min or (13 x 9] 25 minute.
Cool For 15 Minutes.
Place on Cake Plate.
Spoon Glaze over first layer.
Add second layer spoon or pour over top layer.
(use more or less it's up to you].
Then Enjoy!
Garlic Parmesan Spaghetti Sauce


Ingredients:
spaghetti, other Italian pasta, garlic, onion, butter, margarine, olive oil, parmesan cheese

Directions:
To cook spaghetti sauce, in a heavy skillet or cast iron frying pan, slowly heat the olive oil and butter, add garlic, onion and saute until dark golden.
Meanwhile, cook spaghetti in a large pot of slow to medium boiling water until tender.
Drain, do not rinse.
Pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese.
Serve with french bread and extra Parmasan cheese at the table.
This recipe will cover about 1/2 pound of spaghetti or other Italian pasta.
For a variation, sprinkle with fresh-dried basil before serving.
Beef Burgundy


Ingredients:
yellow onions, flour, salt, pepper, garlic, ground nutmeg, fresh mushrooms, butter, Burgundy wine

Directions:
chop onions, brown in small amount oil or butter in skillet. ( I use olive oil] Remove to deep casserole or dutch oven. dust meat with flour and brown well in skillet  with salt, pepper, celery salt, garlic and little nutmeg. Add to casserole dish.
Brown sliced fresh mushrooms in butter and add. Pour beef stock and wine over all. Stir lightly. Cover tightly and cook in 325 degree oven for at least 2 1/2 hours, serve with rice, or wild rice.
spice amounts are to taste.
1-2 cans water chestnuts can also be added (optional].
Banana Walnut Muffins


Ingredients:
bananas, butter, margarine, sugar, eggs, salt, baking soda, flour, walnuts

Directions:
preheat oven to 350., put bananas and butter in bowl, and mix until bananas are mashed., Add eggs and sugar and mix well., Add dry ingredients to batter and mix well., Stir in walnuts., portion batter into 12 prepared muffin cups., Bake 45 mins or until golden brown, and poke tester comes out clean.