xiaoxl/recipe_data huggingface dataset:
Cheese Spinach Souffle


Ingredients:
onion, butter, eggs, spinach, parmesan cheese, butter, flour, milk, salt, pepper

Directions:
Preheat oven to 400 degrees.
White Sauce: Melt butter, stir in flour and heat until bubbly. About 3 minutes.
Gradually add milk or cream, stirring constantly; cook 2-3 minutes.
Season with salt and pepper. Beat egg yolks until thick and lemon-colored.
Turn off heat and stir egg yolks and onion  into sauce, along with spinach and cheese.
Beat egg whites with a pinch of salt until stiff. Gently fold into spinach mixture and turn into greased 2 qt casserole.
Set in pan of hot water and bake about 20 minutes for individual soufflés and 30-40 minutes for the 2-quart dish.
Makes about 6 -1 cup servings.
Serve immediately.
Montreal Steak Spice Rub


Ingredients:
kosher salt, cracked black pepper, paprika, red pepper flakes, dill, garlic powder, onion powder

Directions:
Combine ingredients in an airtight jar and use within 6 months., Sprinkle on steaks before grilling.
Broccoli, Peas and Carrots Casserole


Ingredients:
head of broccoli, onion, butter

Directions:
1.	Chop broccoli in 1 inch pieces
2.	Steam broccoli for 3 minutes,
3.	Defrost or steam frozen peas and carrots.
4.	Dice and sauté onion with 2-3 t.s. of butter or oil until soft and slightly brown.
5.	Mix together cream of chicken soup, shredded cheese, onion, broccoli, carrots and peas.
6.	Spoon mixture in the casserole dish
7.	Top with corn flakes.
8.	Drizzle with the rest of melted butter or oil.
9.	Bake for 30 to 35 minutes at 350°F
If you like to have vegetables slightly undercooked, remove casserole 10 minutes earlier.  Also, you can add a 1/4 cup of chopped almonds for extra crunch.
Homestyle Meatloaf Without the Ketchup!


Ingredients:
lean ground beef, yellow onion, garlic clove, eggs, tomato sauce, diced tomatoes, salt, pepper

Directions:
Preheat oven to 350°F.
In a large bowl, combine ground beef, onion, garlic, and crackers.
Add 10 oz. V8 vegetable juice (1/2 a can], eggs, salt, pepper, and canned diced tomatoes.
Knead all ingredients until they are thoroughly dispersed.
Put mixture into a loaf pan.
Spoon tomato sauce evenly over the top. I also add a bit more V8 vegetable juice to the top.
Bake for 1 hour or until the middle is thoroughly cooked.
Cut into slices and serve.
Honey-Kissed Semifreddo


Ingredients:
heavy cream, honey, dark chocolate

Directions:
Beat heavy cream and honey until stiff.
Fold in Snickers Bars and transfer to a container.
Cover with plastic wrap and freeze until firm, about 4 hours.
When ready to serve, put Dove Dark Chocolate into a container and microwave for 10 seconds at a time until melted.
Put melted chocolate into a resealable plastic bag with a snipped corner.
Scoop semifreddo into serving dishes and drizzle with melted dark chocolate.
Baked Lemon Chicken Breasts
Category: meat-and-poultry
By Sarah

Lemon chicken baked in a wonderful lemon juice sauce. Great served over rice.

Ingredients:
½ cup unsalted butter, melted
2  lemons, juiced
1 tablespoon paprika
1 tablespoon dried oregano
1 teaspoon garlic salt
salt and ground black pepper to taste
4 (6 ounce) skin-on, bone-in chicken breasts, split

Directions:
Mix butter, lemon juice, paprika, oregano, garlic salt, salt, and pepper together in a bowl or resealable bag. Add chicken breasts and marinate in the refrigerator for 3 to 4 hours. Preheat the oven to 325 degrees F (165 degrees C). Transfer chicken to a baking dish, skin-side up. Pour marinade around the chicken. Bake, uncovered, in the preheated oven until no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 45 mins
Total time: 3 hrs 55 mins
Yields: 4 servings

Calories: 447.8
Fat: 32.4 g
Saturated fat: 17.2 g
Carbohydrates: 7.8 g
Sugars: 0.2 g
Dietary fiber: 3.8 g
Protein: 35.2 g
Cholesterol: 156.6 mg
Sodium: 578.1 mg
Egg White Puffy Omelette


Ingredients:
water, eggs, water, salt, white pepper, sharp cheddar cheese

Directions:
To make the 6 egg whites from egg white powder, heat the water so it is warm (but not hot]. Stir the powder into the water until just moistened.
Preheat and grease a large, oven-proof skillet on the stove over medium heat.  Preheat the oven to 325-degrees.
Combine the egg whites (including the whites made from powder] in a large mixing bowl and beat them until frothy.  Add the water and continue beating the egg whites until stiff (tips stand up straight].
In a separate bowl beat the 2 remaining egg yolks, the salt, and the white pepper.  Fold the egg-yolk mixture into the egg whites until it develops a uniform color.
Spoon the egg mixture into the preheated skillet.  Mound the eggs towards the edges, leaving a slight depression in the center.  Cook the eggs for 6 minutes, without stirring.
Transfer the skillet into the oven and bake for 10-12 minutes, or until an inserted utensil comes out clean.
On a level surface, make a shallow cut slightly off-center in the omelette.  Load your toppings (cheese and veggie burger] on the larger side of the cut.  Fold the smaller side over, cut in half and serve immediately.
Secret Agent One Bowl Brownies


Ingredients:
butter, margarine, white sugar, eggs, vanilla, flour, salt

Directions:
Melt butter in a microwave safe bowl.
Add cocoa, and mix well.
Add the sugar, eggs, vanilla and liqueur if using.  Mix.
Add the rest of the ingredients.  Mix.
If using choc/peanut butter chips/m&ms/nuts, add now and mix well.
Pour into a greased and floured 9 inch pan.
Bake at 350°F for 45 minutes.
Place on wire rack to cool before cutting.
For optional easy icing: Sprinkle 2 cups chocolate chips on brownie as soon as it comes out of the oven, spread with spatula.
Alouette Cheese and Apple Galette Recipe


Ingredients:
cheese, tart apples, pecans, brown sugar, butter

Directions:
Pre-heat oven to 400º F.
Place piecrust on a parchment lined cookie sheet.
Spread Alouette Cheese in center of piecrust to within 2 inches of edge.
Peel, core and thinly slice apples and arrange in a spiral pattern on top of the cheese.
Combine pecans and brown sugar in a small bowl and sprinkle on top of apples. Top with 3 tablespoons of the butter cut into small pieces.
Fold up the 2 inch edge of piecrust over the apples easing in the extra dough. Melt remaining 1 tablespoon of butter; brush on folded edge of pie crust.
Bake for 15 minutes at 400º F. Reduce oven temperature to 350º F and bake for an additional 25-30 minutes until crust is golden and apples are tender.
Remove from oven and let cool for 10 minutes. Slice into wedges and serve warm or at room temperature.
Achaari Alu or Tangy Potatoes


Ingredients:
potatoes, onion, turmeric powder, chili powder, sugar, water, lemon juice, mustard seeds, cumin seed, nigella seeds, salt, asafoetida powder

Directions:
Fry the potatoes till tender.
Remove from the pan.
Fry the onion till golden add the ginger garlic paste.
Add the tumeric, the water, lemon juice then add the chilli powder salt and sugar.
let it cook for a couple seconds then add the potatoes.
Let the potatoes absorb the water and get a little dryish.
Remove from the fire.
in a seperate pan heat the oil.
Add the mustard seeds, cumin seeds and nigella seeds.
Add the red chillies unbroken.
When the mustard seeds sputter add the hing and immediately pour over the potatoes.
Mix together and serve.
Matt's cinnama cookies


Ingredients:
butter, sugar, egg, salt, baking powder, flour, vanilla, cinnamon, butter, margarine, sugar

Directions:
mix together butter and sugar., mix in egg., sift salt, flour, and baking powder., add to mixture., add vanilla., chill., mix filling ingredients together in seperate bowl., form dough into 6-inch strips about 1/2 inch wide., cover one side of strips with thin layer of filling., roll up into a cinnamon roll shape., bake at 400 degrees for 8-10 minutes or until soft yet golden brown., top with homemade icing.
Hamburger Casserole
Category: world-cuisine
By sal

This is a quick and easy way to prepare dinner for the family. It's a hamburger casserole with a Mexican flair. Try it with some shredded cheese sprinkled on top.

Ingredients:
1 pound ground beef
1  onion, chopped
1 stalk celery, chopped
8 ounces egg noodles
1 (15 ounce) can chili
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can whole kernel corn, drained
¼ cup taco sauce
1 (1 ounce) package taco seasoning mix

Directions:
Preheat oven to 250 degrees F (120 degrees C). In a large skillet over medium heat, combine the ground beef, onion and celery and saute for 10 minutes, or until the meat is browned and the onion is tender. Drain the fat and set aside. In a separate saucepan, cook noodles according to package directions. When cooked, drain the water and stir in the meat mixture, chili, tomatoes, corn, taco sauce, and   mix. Mix well and place entire mixture into a 10x15-inch baking dish. Bake in the preheated oven until thoroughly heated and bubbling, about 20 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 457
Fat: 15.3 g
Saturated fat: 5.8 g
Carbohydrates: 56.1 g
Sugars: 7 g
Dietary fiber: 6.6 g
Protein: 24.7 g
Cholesterol: 90.6 mg
Sodium: 1142.7 mg
Scampi With Spinach!


Ingredients:
chicken broth, dry white wine, lemon juice, garlic, red pepper flakes, large shrimp, salt, pepper, cabbage, olive oil

Directions:
In a measuring cup, combine the broth, wine, lemon juice, 2 teaspoons of the garlic and the red pepper.  Set aside.
In a medium skillet, heat 2 teaspoons of the olive oil over medium-high heat.  Add the spinach & cabbage with some water.  Mix in the remaining 1/2 teaspoon garlic.  Cook, stirring constantly, until the spinach is just tender, about 2 minutes.
Transfer the spinach to a bowl. Wipe out the pan with a paper towel.
Return the pan to medium heat. Add 2 teaspoons olive oil.  Add the shrimp in one layer and cook 2 minutes.  Turn and cook 2 minutes.
Pour in the broth mixture and cook until the shrimp are white in the center, about 4 minutes. Remove the pan from the heat.  Season mixture with salt and pepper to taste.
Lemon Herbed Salmon


Ingredients:
garlic, fresh parsley, parmesan cheese, fresh thyme, dried thyme, lemons, rind of, salt, butter, margarine, salmon fillet

Directions:
In a bowl, combine bread crumbs, garlic, parsley, Parmesan cheese, thyme,  lemon peel and salt; mix well.
Add 4 Tbsp butter and toss lightly to  coat; set aside. Pat salmon dry.
Place skin side down in a greased baking  dish.
Brush with remaining butter; cover with crumb mixture. Bake at 350F  for 20-25 minutes or until salmon flakes easily with a fork.
Rice Penguins


Ingredients:
cooked rice, nori, carrot

Directions:
Use a large spoon or medium sized ice cream scoop to make the warm rice balls. Place the spoonful of rice on a sheet of plastic wrap. Wrap the rice with the plastic wrap and roll with your hand to create a rice ball.
Take a sheet of nori (dried seaweed] and fold in half. Cut a heart shape along the fold. Unfold and wrap around rice. Use plastic to set the nori around the warm rice.
Use the remain nori sheet and with a nori punch press to get different shapes you can use for the eyes.
Use the round cutters to press into slices of carrot to create the feet and beak.
Enjoy!
Honey Dijon Chicken (2 steps)


Ingredients:
boneless skinless chicken breasts, water, Dijon mustard, honey

Directions:
Brown chicken in oil in a skillet., Add the rest of ingredients, simmer, covered until chicken is cooked through.
Grilled Root Vegetable Breakfast Hash With Crunchy Poached Egg


Ingredients:
beets, parsnips, carrots, russet potatoes, sweet potatoes, onion, kale leaves, caraway seed, fennel seed, sesame seeds, Tabasco sauce, maple syrup, butter, olive oil, sherry wine vinegar, kosher salt, black pepper, eggs

Directions:
Preheat oven to 400 °F. Puncture the potatoes in a few spots and wrap each in foil with a pinch of salt. Wrap the beets in separate foil with a pinch of salt and 1 tsp olive oil. Place the parsnip or carrot slices along with the onion in a separate piece of aluminum foil and drizzle with olive oil and a little salt and pepper. Wrap to seal.
Place all vegetable packages in the oven and roast the beets and potato about 40 minutes. Remove the carrot and onion after about 15-20 minutes.
Turn on the barbecue. Remove the beets from the foil and slip off the skins. Cut into quarters. Remove the potatoes and cut in half and then quarters and toss in olive oil. Remove the carrots and onion from the foil.
Toast the caraway, fennel and sesame seeds in a dry sauté pan. Cool and toss with 1 tbsp of clarified butter, and 2 tbsp of each cereal. Set aside to cool.
In a blender, combine the Tobasco, maple syrup, browned butter, olive oil, sherry vinegar, juice of half a lemon and salt and pepper to taste.
Grill the potatoes, carrots, onions and beets on the barbecue for a couple minutes on each side to get some char and smoke. Grill the kale leaves quickly just to wilt slightly.
Bring a pot of water to a boil and add 1 tbsp white wine vinegar. Poach eggs and remove with a slotted spoon. Allow to dry on paper towel.
To plate, divide the vegetables and kale among four plates. Drizzle some of the vinaigrette over each plate. Set a poached egg on each plate and finish with seed crunch and a little finishing salt. Serve immediately.
Ila's Freckled Pecans


Ingredients:
butter, Worcestershire sauce, salt, cinnamon, cayenne, garlic powder, pecan halves

Directions:
"Melt butter in skillet. Stir in seasonings. Add pecans and toss to cover well. Place in a single layer on a baking sheet and bake at 300 degrees F for about 20 minutes or until crisp."
Mini Meatball Subs
Category: appetizers-and-snacks
By Karen 

These are great for entertaining: a meatball with sauce and mozzarella cheese between a little roll.

Ingredients:
1 pound ground beef
½ cup chopped onion
½ cup chopped green pepper
½ cup crushed butter-flavored crackers
1  egg
1 teaspoon Worcestershire sauce
1 teaspoon chopped garlic
1 teaspoon seasoned salt
1 teaspoon ground black pepper
1 (26.5 ounce) can spaghetti sauce
½ cup shredded mozzarella cheese
⅓ cup grated Parmesan cheese
8  dinner rolls, split

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Combine ground beef, onion, green pepper, crackers, and egg in a large bowl.  Season with Worcestershire sauce, garlic, seasoned salt, and pepper; mix well. Form mixture into 8 meatballs. Place meatballs in a 9x13 inch baking dish. Bake meatballs in the preheated oven for 20 minutes. Pour the spaghetti sauce into a large saucepan; bring to a simmer over low heat. Stir baked meatballs into the simmering sauce. Do not turn oven off. Simmer sauce until meatballs are fully cooked, about 20 minutes. Place one meatball, a sprinkle of mozzarella, a sprinkle of Parmesan, and a bit of sauce between each roll. Place sandwiches in hot oven; bake until cheeses melt, about 7 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 8 mini subs

Calories: 351
Fat: 16.4 g
Saturated fat: 6 g
Carbohydrates: 32.2 g
Sugars: 11 g
Dietary fiber: 3.5 g
Protein: 18 g
Cholesterol: 67.8 mg
Sodium: 821.4 mg
Lemon Madeleines


Ingredients:
butter, egg, sugar, lemon, juice and zest of, vanilla extract, all-purpose flour, baking powder, lemon zest, confectioners' sugar, lemon, juice and zest of

Directions:
For the madeleines:
Melt the butter in a small saucepan over low heat.
Beat the eggs with the sugar in a bowl until pale, about 5 minutes. Add the lemon zest and juice and the vanilla. Stir in the flour and baking powder, and then the melted butter.
Butter and flour two 12-cookie madeleine molds. (Traditionally, these have the shape of small shells.] Pour the batter into the molds, filling them three-quarters of the way. Refrigerate for at least 2 hours.
Preheat the oven to 425 degrees F (220 degrees].
Bake the madeleines for 5 minutes, then turn down the oven temperature to 350 degrees F (180 degrees C] and bake until golden brown and puffed in the center, about 10 minutes more.
For the lemon glaze:
Mix the confectioners' sugar and lemon juice in a bowl. Before serving, dip the top of each madeleine in the lemon glaze. Garnish with lemon zest.
Cook's Note:
Letting the batter rest in the refrigerator and then baking them at a high temperature will help the madeleines rise.
Taxi's Cabbage and Blue Cheese Soup


Ingredients:
butter, onion, bay leaf, cabbage, caraway seed, blue cheese, heavy cream, white pepper, dry sherry

Directions:
In a large dutch oven, melt butter over medium heat.  Add onion and bay leaf.  Cook until onions are translucent, stirring occasionally for 15 minutes.
Add cabbage and caraway to onions and cook cabbage until it wilts, stirring occasionally, about 5 minutes.
Add chicken stock and simmer 15 minutes to blend flavors.
Remove bay leaf.  Add cheese and stir well until melted.
Stir in cream and heat through.  DO NOT BOIL!  Season with pepper and sherry.
Top with more bleu cheese crumbles and serve.
Mutton (Red Meat) Side Dish


Ingredients:
onion, tomatoes, cinnamon stick, cloves, fennel, masala, chili powder, turmeric, salt, water, curry leaves

Directions:
1. In a pressure cooker. Pour 1 + 1/2 tbsps and heat it.Add cinnamon, cloves and fennel. when fennel starts spluttering, Add onion saute till translucent. Add ginger & garlic paste and cook in low flame till it turns golden and raw smell disappears.
2. Add mutton, tomato, chili powder, turmeric, mutton masala and salt. Cook till the water oozes out of mutton (red meat] and reaches gravy consistency.
3. Now add water, close the lid, put the cooker whistle and cook in medium flame till 20 minutes And let it sit for 5-10 minutes.
4. In a deep curved pan pour the remaining oil and heat it. Add the curry leaves. After the spluttering add the cooked mutton (red meat] and saute till it becomes thick or till it reaches gravy consistency. And serve.
Turkey Cranberry Quesadillas


Ingredients:
flour tortillas, havarti cheese, swiss cheese, olive oil

Directions:
Top 4 tortillas with 1 tablespoon of the cranberry-orange sauce; spread it out to the edges.
Top each with turkey, cheese, and second tortilla.
Brush one side of quesadilla with oil.
Place oil side down in a skillet over medium heat; press down with pancake turner.
Cook 1 to 2 minutes or until browned.
Brush top side of quesadilla with oil; turn quesadilla over and cook and additional 1 to 2 minutes or until browned and cheese is melted.
Do the same thing with each quesadilla.
Cut each quesadilla into 6 wedges.
Serve with cranberry-orange sauce for dipping.
Macaroni Salad


Ingredients:
elbow macaroni, light mayonnaise, tuna fish, hard-boiled eggs, onion, salt, pepper

Directions:
Boil noodles until done,rinse with cold water to cool and drain.
In a large bowl, mix noodles, mayo, tuna, relish, eggs, and onions.
Mix and add salt and pepper (optional].
Slow Cooker Italian Beef Sandwiches


Ingredients:
sirloin tip roast, beef broth, beer, water, cider vinegar, garlic clove, dried oregano, basil

Directions:
Place roast in a 5 quart slow cooker.
Combine the broth, beer (or additional broth], water, vinegar, soup mix, salad dressing mix, garlic, oregano, and basil; pour over roast.
Cover and cook on low for 7-8 hours or until meat is tender.
Remove roast.  When cool enough to handle, shred meat, using two forks.
Return to slow cooker and heat through.
Using a slotted spoon, spoon shredded meat onto each roll.
Serve juices as a dipping sauce.
Chicken and Beer Mustard With Pasta


Ingredients:
chicken breasts, olive oil, butter, garlic, button mushrooms, onions, carrot, bacon, mustard, white wine, parsley

Directions:
Melt oil and butter in frypan. (I use a large electric frypan but if cooking on a stovetop a large saucepan will do].
Add diced garlic, Onions, Carrots, Mushrooms and Bacon and fry for a few mins 'til soft.
Add diced Chicken and fry 'til brown.
Add Beer Mustard and salt and pepper.
Deglaze pan with the White Wine.
Add 300 ml Cream and Parsley.
Simmer to reduce liquid to a sauce.
Serve over pasta of your choice.
I like to put pasta on the plate and cover with baby spinach and then cover with the chicken mustard sauce and top with freshly grated parmesan cheese.
Pasta With Tuna, Tomatoes, Garlic, Capers and Olives


Ingredients:
pasta noodles, extra virgin olive oil, garlic cloves, capers, anchovies, pitted black olives, cherry tomatoes, whole canned tomatoes, parsley, basil leaves, albacore tuna, salt, cracked black pepper

Directions:
Cook pasta., Meanwhile place olive oil and garlic in large saute pan and turn heat to medium., Cook until garlic is fragrant and lightly golden., Add capers, anchovies, olives and tomatoes., Cook until tomatoes start to break down and become a sauce, about 8 minutes., Toss with cooked pasta., Add parsley/basil and tuna., Salt and pepper to taste., Serve immediately.
Quesadilla Burgers
Category: world-cuisine
By KitchenWitch

This is a great twist on the hamburger that everyone is sure to love! It's a combination of southwest and the classic American hamburger. I have three kids who all eat very differently from one another and this was a hit for them as well as hubby! I like to serve these with either sweet potato fries or green bean fries!

Ingredients:
½ cup sour cream
¼ cup ranch dressing
¼ cup taco sauce
4 (4 ounce) hamburger patties
1 dash Worcestershire sauce, or to taste
8  flour tortillas
2 cups shredded sharp Cheddar cheese
2 cups shredded Colby-Jack cheese
½ head lettuce, shredded, or to taste
3 tablespoons picante sauce, or to taste

Directions:
Mix sour cream, ranch dressing, and taco sauce together in a bowl until Southwest sauce is smooth. Cover bowl and refrigerate for flavors to blend. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook hamburger patties in the preheated grill for 5 minutes, seasoning with Worcestershire sauce. Flip patties. Arrange tortillas on the grill and lower heat to medium-low under tortillas. Add Cheddar cheese and Colby-Jack cheese to tortillas; cook until cheeses melt, 2 to 4 minutes. Continue cooking hamburger patties until cooked through, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Spread Southwest sauce onto 1/2 of the tortillas; top with lettuce and picante sauce. Place 1 hamburger patty on top of picante sauce layer and top patty with a tortilla, creating a sandwich.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 burgers

Calories: 1192.1
Fat: 77 g
Saturated fat: 40.5 g
Carbohydrates: 63 g
Sugars: 2.6 g
Dietary fiber: 4.1 g
Protein: 61 g
Cholesterol: 216.8 mg
Sodium: 1810.3 mg
Bacon Buttermilk Cornbread


Ingredients:
bacon, cornmeal, flour, sugar, baking powder, baking soda, salt, eggs, buttermilk

Directions:
Cook the bacon over medium heat until crisp.  Drain bacon on paper towels and set aside.  Reserve 3 tbs. bacon drippings.
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda and salt.
In a medium bowl, combine eggs, buttermilk, bacon drippings and bacon pieces.  Add to the dry mixture and stir just until combined.
Pour batter into a lightly greased 8x8x2 baking pan.  Bake at 425 degrees for 22 to 24 minutes or until golden.
Rice Cooker Spanish Rice


Ingredients:
long grain rice, water, tomato sauce, Mexican-style stewed tomatoes, salsa, cumin, chili powder, salt, water, green pepper, diced green chilies

Directions:
Spray rice cooker with cooking spray.
Add rice, 1 cup water, and all other ingredients.
Stir.
When the cycle is almost completed check the rice. If necessary, add additional 1/2 cup water. The amount you need will depend on what kind of rice you use.