xiaoxl/recipe_data huggingface dataset:
Lighter Fare Turkey Pesto Casserole


Ingredients:
turkey meat, light ricotta cheese, pesto sauce, fresh parsley, light cheddar cheese, tomatoes, paprika

Directions:
Preheat oven to 350°F., Cook egg noodles according to package directions., Chop turkey meat to small cubes., Layer casserole as follows:, 1/2 of the egg noodles on the bottom., All of the turkey meat., Spread the ricotta over this carefully., Dollop or spread the pesto over the ricotta next., 1/2 the fresh chopped parsley sprinkled over next., The other 1/2 of the egg noodles., All of the grated cheese., Lay the tomato rings out evenly over the top., Sprinkle with the remaining parsley., Generously dust with paprika for a nice crusty top., Place dish in preheated oven and bake for 30 minutes or until bubbly., Serve.
Cilantro Salmon With Smoky Tomato-Habanero Lasagna


Ingredients:
tomatoes, habanero peppers, head of garlic, garlic cloves, olive oil, fresh cilantro, salmon fillets, ricotta cheese, creme fraiche, eggs, queso fresco, vegetable broth, water, salt

Directions:
Heat a grill to medium high heat.
Lay the tomatoes, habanero chiles, and unpeeled garlic on the grill (you can use a perforated grilling pan or sheets of perforated foil so nothing falls through the grates].
Cook turning regularly until everything is soft, blackened and blistered about 8-10 minutes, and then set aside to cool.
In a blender or food processor, blend the olive oil with the two cloves of peeled garlic, 2/3 cup of chopped cilantro, and 1 tsp of salt.
Smear the mixture over both sides of the salmon.
Lay the salmon on the hottest part of the grill, when it is marked, flip it and mark the other side, the salmon should still be rare.
Remove the salmon and place on a cooling rack set over a plate.
Preheat oven to 375°F.
When the grilled vegetables are cooled, peel the tomatoes and garlic and discard the peels.
In a blender or food processor blend the tomatoes, garlic, and peppers to a coarse puree, you should have about 4 cups, stir in enough water to bring the mixture up to 6 cups, season with salt to taste.
Remove 1 cup of the salsa and set aside.
Mix the ricotta, half the creme fraiche, the eggs, and the rest of the chopped cilantro.
Spray a 9x13 inch baking pan with some non-stick spray and spoon about a quarter of the salsa over the bottom.
Arrange 4 pasta sheets over the sauce.
Spoon another 1/4 of the salsa over the noodles.
Spoon 1/2 of the ricotta creme fraiche mixture over the salsa.
Make another layer using 4 pasta sheets, another 1/4 of the salsa, and the remaining ricotta mixture.
Make a final layer of 4 pasta sheets, the remaining salsa, and all of the shredded cheese.
Cover the lasagna with foil and bake for 45 minutes, then uncover and bake until the cheese is browned, about another 10 minutes, then pull out of the oven and cover again and let rest.
While the lasagna is resting, simmer the reserved cup of salsa and add enough broth or water to give it a saucy consistency.
Reheat the salmon in the oven for about 5-10 minutes depending on how done you like it.
Serve the pieces of lasagna topped with the salmon fillets, with small scoops of the remaining creme fraiche on top, and sprinkle with chopped cilantro if desired.
Rice and Tofu Stuffed Peppers


Ingredients:
cooked brown rice, olive oil, garlic clove, mushroom, extra firm tofu, salt, ground black pepper, red bell peppers, orange bell peppers, mozzarella cheese, tomatoes

Directions:
Preheat oven to 350 degrees.
Steam halve peppers for approx 15 minutes to soften (we prefer to have them just a little less soft].
Drain and set aside to cool.
Heat the olive oil in a skillet over medium heat, and stir in garlic, mushrooms and tofu.
Saute 5 minutes.
Mix in 1/4 cup marinara sauce, rice, salt and pepper, continue to cook 5 more minutes.
Spread remaining marinara sauce in a 11X7 baking pan.
Place an equal amount of rice mixture into each pepper half.
Place 1 tomato slice on each pepper, and top peppers with mozzarella.
Arrange stuffed peppers in a baking dish.
Bake 25 minutes or until cheese in melted.
Cheddar Cheese Log


Ingredients:
sharp cheddar cheese, cream cheese, Worcestershire sauce, mayonnaise

Directions:
Microwave cheeses to soften., Mix all ingredients together in large bowl, and chill till set., Mold into log shape., Roll the log in more chopped nuts., Chill again until firm.
Bigos (Hunter's Stew)
Category: soups-stews-and-chili
By MJ46NY

A traditional Polish stew using pork, kielbasa, and sauerkraut. Great for a cold winters day. Well worth the time it takes to make it!

Ingredients:
2 thick slices hickory-smoked bacon
1 pound kielbasa sausage, sliced into 1/2 inch pieces
1 pound cubed pork stew meat
¼ cup all-purpose flour
3 cloves garlic, chopped
1  onion, diced
2  carrots, diced
1 ½ cups sliced fresh mushrooms
4 cups shredded green cabbage
1 (16 ounce) jar sauerkraut, rinsed and well drained
¼ cup dry red wine
1  bay leaf
1 teaspoon dried basil
1 teaspoon dried marjoram
1 tablespoon sweet paprika
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon caraway seed, crushed
1 pinch cayenne pepper
½ ounce dried mushrooms
1 dash bottled hot pepper sauce
1 dash Worcestershire sauce
5 cups beef stock
2 tablespoons canned tomato paste
1 cup canned diced tomatoes

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven. Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown. Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute. Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid. Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.

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

Calories: 356.3
Fat: 23.5 g
Saturated fat: 7.9 g
Carbohydrates: 15.2 g
Sugars: 6.5 g
Dietary fiber: 3.9 g
Protein: 19.8 g
Cholesterol: 62.3 mg
Sodium: 977.8 mg
Fried Cabbage II
Category: side-dish
By Jen

Cabbage and onions are sauteed in bacon grease, and served with a splash of vinegar, for a tangy, hearty dish that will surprise you.

Ingredients:
3 slices bacon, chopped
¼ cup chopped onion
6 cups cabbage, cut into thin wedges
2 tablespoons water
1 pinch white sugar
salt and pepper to taste
1 tablespoon cider vinegar

Directions:
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, and set aside. Cook onion in the hot bacon grease until tender. Add cabbage, and stir in water, sugar, salt, and pepper. Cook until cabbage wilts, about 15 minutes. Stir in bacon. Splash with vinegar before serving.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 47.1
Fat: 2 g
Saturated fat: 0.6 g
Carbohydrates: 5.2 g
Sugars: 2.8 g
Dietary fiber: 1.6 g
Protein: 2.8 g
Cholesterol: 5.1 mg
Sodium: 113.6 mg
Grapefruit Margarita


Ingredients:
lime juice, grapefruit juice, coarse salt, grapefruit, lime wedge

Directions:
Mix tequila, orange liqueur, lime, and grapefruit juices well. If you think you need a little more sweetness, add a splash of simple syrup.
Combine the coarse salt and sugar in a shallow bowl and mix together well.
Rub one of the used lime or grapefruit rinds around the rim of two glasses and dip in cocktail salt/sugar mixture.
Fill each glass with ice and pour in the margarita OR place the ice in a blender and mix the margarita mixture together to make a frozen margarita.
Pour into 2 glasses and garnish with grapefruit and lime wedges.
Butternut Squash Lasagne


Ingredients:
olive oil, 2% low-fat milk, dried rosemary, minced garlic cloves, butter, whole wheat flour, parmesan cheese, heavy cream

Directions:
Preheat oven to 450°F and oil a shallow baking pan(s].
Toss the squash with the oil until it is  coated well and spread in one layer in pan(s]. Roast the squash in the oven for about 10 minutes and season with sea salt. Stir squash and roast 10 minutes more, or until tender and beginning to turn golden.
While the squash is roasting, in a saucepan bring 2% milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour into a bowl to set aside.
In a large heavy saucepan cook the garlic in butter over moderately low heat, stirring, until softened. Stir in whole wheat flour and cook the roux, stirring, for a few minutes. Remove the pan from the heat and whisk in milk mixture until smooth. Return the pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste.
Reduce oven temperature to 375°F and spray a baking dish, (13x9x2].
Pour 1 cup sauce into baking dish and cover with 3 lasagne sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 more layer in same manner, beginning and ending with pasta.
Beat the cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes.
Hang Town Scramble for One


Ingredients:
garlic clove, onion, fresh mushrooms, lean ground beef, flour, frozen chopped spinach, Worcestershire sauce, salt, chervil, marjoram, egg

Directions:
Heat oil in an 8 inch skillet over medium heat. Saute garlic, onion and mushrooms until tender.
Add ground beef, breaking into small chunks. Saute until cooked through.
Add flour and stir until absorbed.
Stir in spinach, Worcestershire sauce, salt and chervil or marjoram.
Cook and stir until mixture is bubbling and thickened.
Push hamburger-spinach mixture aside and break egg into center of skillet. With a fork, quickly stir egg to scramble. Cook until almost set. Stir egg into hamburger-spinach mixture.
Cook just until egg is set. Serve immediately.
Jaffa Fizz


Ingredients:
"chocolate ice cream"

Directions:
Fill a tall glass with the orange fizzy drink., top with chocolate ice cream., stir gently and you have a fast but tasty way of cooling down.
Cinnamon-Carrot Pie


Ingredients:
carrots, evaporated milk, sugar, eggs, salt, ground ginger, cinnamon

Directions:
Preheat oven to 400 degrees.
Combine first seven ingredients in a medium mixing bowl; beat for two minutes.
Pour into unbaked pie crust.
Bake for 15 minutes.
lower heat to 350 degrees and bake 45 minutes longer or until the filling is set.
Pesto Chicken Florentine
Category: world-cuisine
By MINERFAMILY

Extremely rich combination of chicken, spinach and creamy pesto sauce. Serve with crunchy bread and romaine salad--it's the best!

Ingredients:
2 tablespoons olive oil
2 cloves garlic, finely chopped
4  skinless, boneless chicken breast halves - cut into strips
2 cups fresh spinach leaves
1 (4.5 ounce) package dry Alfredo sauce mix
2 tablespoons pesto
1 (8 ounce) package dry penne pasta
1 tablespoon grated Romano cheese

Directions:
Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes. Meanwhile, prepare   according to package directions. When finished, stir in 2 tablespoons pesto; set aside. In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain. Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 571.6
Fat: 19.3 g
Saturated fat: 6.3 g
Carbohydrates: 57.3 g
Sugars: 2 g
Dietary fiber: 2.5 g
Protein: 41.9 g
Cholesterol: 84.2 mg
Sodium: 1707.1 mg
Menopause (Hot Flash) Remedy


Ingredients:
water, brewer's yeast

Directions:
Do all of the following each day:
Get rid of as much Chlorine as you can from drinking water; if you don't have purifier, put a pitcher of water on the counter the night before and let it sit out all night.
In the morning put it in the refrigerator and drink from this; Chlorine fights Vitamin E.
Put the Brewer's yeast into the juice and drink, but get a good Brewer's yeast in the health food store, OR, you could substitute 1/4 cup of Wheat Germ in juice.
Take the Vitamin E (one three times a day; Vitamin C (one three times a day].
The Vitamin B is to be taken 2 times daily the week prior to when period would have been; if you have been irregular, take every other day throughout the month.
NOTE:  Eat as much soy bean products as you can--in any shape way or manner. (Unless, that is, if you have - or might have - a low thyroid condition.  Lots of soy can be bad for the thyroid.].
Also, eat apples, grapes, grape juice, and raisins as the mineral "boron" is found in these foods and this mineral helps women to keep estrogrn in the blood longer and may retard bone loss in women after menopause.
Gluten Free Dairy Free Muffins Mix


Ingredients:
tapioca flour, baking soda, baking powder, salt, xanthan gum, sugar, stevia powder, eggs, water, berries

Directions:
Mix all ingredients together and store in an airtight container for future use. The second ingredient is sweet white rice flour. I have tried to change it on here before. The sweet white rice flour is a bit more " glutenous than the plain white rice flour.
Muffins - to 1 cup of mix, beat together:
2 eggs.
1/2 teaspoons vanilla extract.
2 tablespoons vegetable oil.
1/3 cup of any non dairy liquid ( soy milk, water, fruit juice etc. ].
Pour into flour mixture and beat until smooth.
1/2 cup currents, raisins, nuts, dates or berries etc. can be folded in at this point.
Spoon into greased or paper lined muffin tins.
Bake 375 F oven for 12 - 15 minute.
Makes 6 muffins.
Cake - Mix as for muffins but add more sweetening ( sugar , stevia , honey etc. ].
Eg. If you are making an orange cake use orange juice for the liquid and some orange zest.
Spoon dough into greased 8" round cake pan.
bake in preheated 350 F oven for 20 - 25 minute.
Makes one 8 " round cake.
Puttanesca I
Category: world-cuisine
By Pooche

Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.

Ingredients:
8 ounces pasta
½ cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4  anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20  Greek olives, pitted and coarsely chopped
½ teaspoon crushed red pepper flakes

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain. Heat oil in a skillet over low heat; cook garlic in oil until golden.  Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes.  Cook 10 minutes, stirring occasionally. Toss pasta with sauce, and serve.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 489.9
Fat: 34 g
Saturated fat: 4.7 g
Carbohydrates: 38.7 g
Sugars: 3.4 g
Dietary fiber: 4.1 g
Protein: 9.3 g
Cholesterol: 44.3 mg
Sodium: 727.7 mg
Quesadillas on the Grill


Ingredients:
flour tortilla, cheese

Directions:
Prepare the Charcoal Grill.
Place 1 to 4 tortillas on a clean surface and oil them well from front to back with vegetable oil or non stick cooking spray.
Layer meat, veggies and cheese on one half of the tortilla side and fold the other half of the tortilla over to cover.
Grill on an indirect charcoal grill until golden crispy brown on both sides.
Remove and Let Cool.
Enjoy with hot sauce or sour cream or all on its own.
Quick and Creamy Pasta Carbonara
Category: main-dish
By Big Daddy Cooks

This rich pasta toss is great for everyday dinners or special occasions. I can come home from work and throw this dish together in a half hour.

Ingredients:
3 cups rigatoni pasta
6 slices bacon, diced
2 cloves garlic, minced
1 ¼ cups milk
1 (8 ounce) package cream cheese, cut into cubes
½ cup butter, softened
½ cup freshly shredded Parmesan cheese
¼ cup fresh green peas
¼ cup diced cooked ham

Directions:
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain. Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in pan; set bacon aside. Cook and stir garlic in the remaining bacon grease over medium heat. Add milk, cream cheese, and butter to skillet; stir until smooth. Stir Parmesan cheese, peas, ham, and bacon into cream cheese mixture; cook until peas are heated through, about 5 minutes more. Mix pasta into sauce to serve.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 778
Fat: 55.5 g
Saturated fat: 32.3 g
Carbohydrates: 46.7 g
Sugars: 6 g
Dietary fiber: 2.3 g
Protein: 25.3 g
Cholesterol: 156 mg
Sodium: 975.4 mg
Pineapple Cheese Casserole


Ingredients:
pineapple chunks, cheddar cheese, sugar, flour, butter

Directions:
Place pineapple in casserole dish.
Mix cheese, flour, and sugar;then pour over pineapple.
Melt margarine with cracker crumbs and place over mixture.
Bake at 350 degrees for 25 minutes.
Chicken Bone Broth
Category: soups-stews-and-chili
By Diana71

This stovetop chicken bone broth begins with the traditional method of roasting bones to draw out the marrow, and is followed up with a slow simmer, using slight seasonings and vinegar to help draw out flavor.

Ingredients:
aluminum foil
1  leftover chicken carcass, broken into pieces
1  onion, roughly chopped
6 cups water, or as needed to cover
2 tablespoons apple cider vinegar
1 tablespoon salt
½ tablespoon ground black pepper

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Place chicken bones onto the prepared baking sheet. Place baking sheet in the preheated oven and roast bones for 30 minutes. Gently transfer bones from the baking sheet into a large and heavy stockpot. Add onion and enough water to cover the bones by 2 inches. Add vinegar, salt, and pepper and bring to a boil over high heat. Reduce heat to medium-low and simmer, partially covered, leaving enough space for steam to escape, for 4 to 5 hours. Check occasionally for froth or foam that develops on top of the water, removing it with a large spoon. Remove from the heat and let cool. Strain broth through a fine mesh strainer into a clean pot. Let cool completely. Store in the refrigerator and use within 5 days or freeze until ready to use.

Prep time: 15 mins
Cook time: 4 hrs 30 mins
Total time: 4 hrs 45 mins
Yields: 6 servings

Calories: 129.3
Fat: 8.7 g
Saturated fat: 2.5 g
Carbohydrates: 2.1 g
Sugars: 0.8 g
Dietary fiber: 0.5 g
Protein: 10 g
Cholesterol: 47.6 mg
Sodium: 1214.1 mg
Electric Lemonade


Ingredients:
vodka, blue curacao, lemon wedge

Directions:
Place ice in a glass., Add sweet and sour, vodka and blue curacao to the glass, and top up with 7-Up., Garnish with a lemon wedge and serve.
Jewish Apple Cake


Ingredients:
tart apples, sugar, cinnamon, eggs, sugar, baking powder, salt, flour, pecans

Directions:
Peel and core apples and slice thinly.
Combine apple slices with 7 tbls sugar and cinnamon.
Mix well and set aside.
Mix all other ingredients well, (add nuts if using].
Pour half the batter into a well greased tube pan, cover with half the apples then add the rest of the batter and finally cover with the remaining apple slices.
Bake in the oven at 350 for 1 hour 45 minutes.
The cake is ready when a toothpick comes out clean.
Cool in pan for 25 minutes.
Poulet Bonne Femme


Ingredients:
chicken, butter, small potato, shallots, bacon, plain flour, button mushrooms, dry white wine, bouquet garni, salt, pepper, parsley

Directions:
Melt the butter in a large pot, and, fry the chicken and potatoes till brown all over.
Remove from pot and set aside.
Add the shallots and bacon to the pot and fry gently till softened.
Add the flour and stir well fry for 2 minutes.
Add the stock and blend into the flour to make a sauce.
Add the mushrooms, wine, bouquet garni.
Add salt and pepper to taste.
Bring to the boil, reduce heat, add the chicken and potatoes, then simmer for 40 mins or till chicken is tender.
Remove bouquet garnis, serve the chicken with the sauce poured over, and garnish with chopped parsley.
Jerk Burgers


Ingredients:
allspice berries, black peppercorns, ground nutmeg, cinnamon, thyme, salt, ground cayenne pepper, garlic, vinegar, chives, lean ground turkey, ground pork, egg

Directions:
Toast the allspice berries lightly in a dry skillet, then grind them and the peppercorns finely.
Mix with the remaining dry spices.
Mince the garlic, and add it to the spices, with the vinegar and the minced chives.
Add the meat, egg and breadcrumbs, and mix very well.
Form into 4 patties and broil on both sides until done; about 15 to 20 minutes.
Jamaican Dinner Roll


Ingredients:
bread flour, instant yeast, salt, sugar

Directions:
Dump all the ingredients in a large bowl and combine completely.
Let dough rest 5-15 minutes in bowl.
Dust countertop with some extra flour and remove dough from bowl to floured  surface. Knead dough for 10min and place dough back in covered bowl for 1st rise.
Leave dough  to rise until doubled in size. Or for at least 2hrs.
Flour surface again and place dough.
Gentle tap dough to realease some air not all. Then divide dough in 8 equal section.
Grease baking pan of choice.
Shape dough second in small round and place in greased pan side by side.
Cover and leave to rise for another 1-2 hours our until looking like unbaked rolls.
Bake Rolls at 350 for 20-25 min.
Brush with melted butter when done.
Pina Colada


Ingredients:
"rum"

Directions:
Put all in a blender with a little crushed ice and blend.
It is best to make a blender full at one time. Garnish with orange slices and fresh pineapple wedges.
Dad's Mashed Potatoes Yummmm!


Ingredients:
potatoes, sour cream, butter, salt, pepper

Directions:
"Wash , peel, & boil potatoes till done, mash adding all the ingredients. (We use a mixer to get them nice and fluffy] enjoy!"
Sushi Cake


Ingredients:
rice, vinegar, sesame seeds, cucumber, avocado, salmon, mayonnaise

Directions:
Halve the cooked rice. Mix Sakura Denbu into half of rice and sesame into the other half.
Dice cucumber, crab-stick and avocado into smaller bits and mix in Nori and mayonnaise.
In a Springform Cake Tin, compress a layer of the pink rice followed by the diced mixture then add in a thin layer of roe and Nori. Top it up with the sesame rice and compress again, wetting spatula as it gets sticky.
Finally decorate the cake with toppings of your choice. In this instance, we used sliced Salmon, crab-sticks, avocado and Fish Roe.
A little wasabi to pack a spicy punch.