xiaoxl/recipe_data huggingface dataset:
Easy Lemon Piccata


Ingredients:
spaghetti, light olive oil, garlic cloves, shallot, vegetable broth, salted cashews, water, capers, fresh parsley leaves

Directions:
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In a high speed blender, blend 1/2 cup water with 1/2 cup roasted salted cashews until smooth (2 x batter button on Blendtec] and set asside.
Warm 3 tablespoons olive oil in a large skillet over medium high heat.
Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
Stir in vegetable broth and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes.
Gradually whisk in cashew cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in capers.
Serve immediately with pasta and chicken, garnished with parsley, if desired.
Sesame Chicken Thighs
Category: meat-and-poultry
By Wendy L Jackson

Delicious fall-off-the-bone chicken thighs with a garlicky sesame seed dressing are so good on any night of the week! Serve with rice. Any remaining sauce is delicious over rice as well!

Ingredients:
½ cup chicken broth
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 teaspoons chopped garlic
4  bone-in, skin-on chicken thighs
2 teaspoons sesame seeds, divided

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a deep, oven-safe dish with aluminum foil. Mix chicken broth, soy sauce, vegetable oil, sesame oil, and garlic together in a small bowl. Place chicken in the prepared dish. Pour sauce over chicken and turn until fully coated. Bake in the preheated oven for 40 minutes. Sprinkle 1 teaspoon sesame seeds over chicken, and continue to bake until no longer pink at the bone and the juices run clear, about 10 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle remaining sesame seeds over chicken before serving.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 4 chicken thighs

Calories: 267.9
Fat: 19.5 g
Saturated fat: 4.4 g
Carbohydrates: 1.9 g
Sugars: 0.4 g
Dietary fiber: 0.3 g
Protein: 20.4 g
Cholesterol: 71.7 mg
Sodium: 886.3 mg
Chocolate Tidbits


Ingredients:
butter, margarine, milk, granulated sugar, oats, vanilla, salt

Directions:
Combine butter, milk, and sugar in a heavy bottomed saucepan and over medium-high heat bring just to the boil.
Remove from heat.
Add remaining ingredients to the pot and stir until completely combined.
Drop by heaping teaspoonfuls onto waxed paper lined cookie sheets, and allow to cool for at least one hour at room temperature.
Store in an airtight tin at room temperature for up to week, or freeze for up to a month, defrost at room temp for several hours before serving.
(Not that they have ever lasted that long in my house].
Simple Turkey Gravy
Category: side-dish
By The Gruntled Gourmand

This simple turkey gravy is...wait for it...simple! You don't want to use gravy from a can or from a package when it's this easy and delicious!

Ingredients:
½ cup fat from turkey drippings
½ cup all-purpose flour
1 cup liquid from turkey drippings
2 cups turkey stock
ground black pepper to taste

Directions:
Heat fat from turkey drippings in a saucepan over medium-low heat until liquefied, 2 to 3 minutes. Whisk flour into turkey fat until golden, about 5 minutes. Whisk liquid from turkey drippings and turkey stock into fat-flour mixture; increase heat to medium and cook, whisking continuously, until gravy is smooth and desired consistency, 5 to 10 minutes. Season gravy with pepper.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 16 servings

Calories: 189
Fat: 19.3 g
Saturated fat: 5.7 g
Carbohydrates: 3.1 g
Dietary fiber: 0.1 g
Protein: 0.5 g
Cholesterol: 19.9 mg
Sodium: 83.7 mg
Strawberry Brownie Tart


Ingredients:
sweetened condensed milk, cold water, vanilla instant pudding mix, frozen non-dairy topping, fresh strawberries

Directions:
Grease two 9" round layer cake pans.
Line with wax paper, extending up sides of pans; grease wax paper Prepare brownie mix as pkg directs for cake like brownies; pour into prepared pans.
Bake at 350°F for 20 minutes or until top springs back when touched.
Cool In a large bowl, mix sweetened condensed milk and water, beat in pudding mix.
Chill 5 minutes.
Fold in whipped topping.
Place 1 brownie layer on serving plate.
Top with half each the pudding mixture and strawberries.
Repeat.
Refrigerate any leftovers.
Hedgehog Dip


Ingredients:
cream cheese, sour cream, cheese, crushed pineapple

Directions:
Beat the softened cream cheese, with the sour cream, and onion soup mix till well mixed.
Stir in the grated cheese and pineapple again mix well.
Place in refridgerator until firm enough to hold own shape.
Place on a serving plate and mould into hedgehog shape with definite hedgehog nose.
Just before serving push corn chips into the dip like the hedgehog bristles.
Use grapes, sultanas, raisins or olives for eyes.
May need to place extra corn chips and around the hedgehog dip.
Chive and Salmon Spread


Ingredients:
fresh lime juice, Dijon mustard, cream cheese, fresh chives, salt, fresh ground black pepper

Directions:
Place lime juice, horseradish, mustard and cream cheese in the bowl of food processor.
Process until smooth.
Add salmon and process until blended thoroughly.
If your spread is too dense, add a tablespoon or two of milk.  (This wasn't necessary when I made it.].
Transfer to bowl and mix in chives.
Season to taste with salt and pepper.
Apple Muffins


Ingredients:
sugar, cinnamon, white flour, baking powder, salt, cinnamon, nutmeg, clove, milk, brown sugar, butter, honey, egg, apple

Directions:
Mix together first two ingredients (Sugar & Cinnamon] reserve for topping.
Sift together all dry ingredients except brown sugar.
In a bowl, cream together, brown sugar, butter, honey, milk and egg.
Add creamy mixture to dry ingredients.
Add Bran flakes and grated apples to mixture.
Sprinkle sugar & cinnamon mixture over each muffin.
Bake at 400F for 20 minutes, or until golden brown.
Super Simple Potato Gnocchi


Ingredients:
mashed potatoes, ricotta cheese, unbleached all-purpose flour, olive oil, red onion, garlic cloves, red pepper flakes, whole tomatoes, ricotta cheese, heavy cream, parmesan cheese

Directions:
Line a plate with paper towels and spread ricotta cheese evenly. Place another paper towel on top and pat down to absorb excess moisture. Remove the paper and scrape cheese into a bowl; set aside.
In a large bowl, pour can of tomatoes and using hand, crush them; set aside.
In a large bowl, combine mashed potatoes, egg yolk, ricotta, salt and ½ cup flour; stir to combine before adding the remain flour and mix again.
On a very well-floured work surface, dump potato mixture. Add more flour and knead until no longer sticky (add as much flour as needed]. Shape into a ball and divide by 4. Roll a ¼ at a time into a long tube of 1-inch, doing a back and forth motion by putting a little pressure on the middle and working way out. Flour cutting tool and cut dough into 1-inch. With the back of a fork, press down or use a finger/thumb. Place gnocchi on a large baking sheet lined with silpat or wax paper and transfer to the fridge for 30 minutes.
In a large deep saucepan over medium, heat oil. Add onions and sauté for 2 minutes. Add garlic and sauté for 1 minute. Add red pepper flakes and quickly sauté for 30 seconds. Pour crushed tomatoes and bring it to a boil. Add Italian seasoning, reduce heat to medium-low and simmer gently for 10 minutes.
Add ricotta cheese to sauce and stir until very well incorporated; simmer for 10 minutes. Add heavy cream, stir and simmer for another 10 minutes. Keep sauce warm until ready to serve.
Bring a large pot with salty water to a boil. Drop gnocchi in and as soon as they rise, they’re ready. Remove from the water and transfer them in the sauce. Stir until gnocchi are well coated. Spoon into a plate and sprinkle Parmesan cheese on top. Makes 80 gnocchi.
Crepes -- Alton Brown


Ingredients:
eggs, milk, water, flour, butter

Directions:
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.
Ben & Jerry's Cappuccino Ice Cream


Ingredients:
eggs, sugar, heavy cream, milk, instant coffee, ground cinnamon

Directions:
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
Pour in the cream and milk, and whisk to blend.
Add 2-1/2 tablespoons of the coffee and cinnamon, and whisk to blend again.
Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions.
After the ice cream stiffens (about 2 minutes before it is done], add the remaining 1 tablespoon coffee, then continue freezing until done.
Makes 1 quart.
Stuffing Without the Bird


Ingredients:
butter, olive oil, garlic cloves, mushrooms, celery, onions, fresh curly-leaf parsley, poultry seasoning

Directions:
In toaster, toast all of the bread and immediately spread generous amounts of butter on toast.
Use entire stick of butter to do this.
Set toast aside.
Finely chop garlic, onion, celery, and mushrooms.
Heat olive oil in large skillet.
Add chopped vegetables, cook until tender, about 6-8 minutes.
While vegetables are cooking.
Chop parsley and almonds.
When vegetables are tender add, parsley, almonds, and poultry seasoning.
Stir well and cook one more minute.
Cut toasted bread into cubes.
Add bread and chicken stock.
Stir until bread is softened, about one minute.
Remove from heat and transfer to serving dish.
Let sit covered 5 minutes.
**Please note that I occasionally add chopped cooked apples&/or browned breakfast sausage to this stuffing when adding the bread.
Vietnamese Marmite Mint Chicken


Ingredients:
fish sauce, sugar, bamboo shoot, onion, garlic cloves, chicken breasts, mint leaves, white rice

Directions:
Heat oil and sauté onions, dried chillies & chopped garlic over medium flame until translucent.
Add chicken cubes & cook until almost done, stir frying all the time. Add a dash of fish sauce & keep on frying.
Mix in sugar. Turn up heat, toss in bamboo shoots, red chillies, Marmite & finally the mint leaves. Stir well & remove from heat. Serve over steamed white rice.
Best-Ever Roast Chicken and Root Vegetables


Ingredients:
roasting chicken, lemon, garlic, fresh thyme, olive oil, carrots, parsnips, yellow onions, chicken broth

Directions:
Put the carrots, parsnips and onions in the bottom of a big roasting pan. Season with salt and pepper, and add to that the 1/2 cup of chicken broth.
Then, remove the contents from the cavity of the chicken.
Slice the top off of the whole head of garlic, and put that, the halved lemon, and the whole bunch of thyme inside the cavity. Truss the legs of the chicken.
Season the outside of the chicken with olive oil, salt and pepper.
Place the chicken on top of the vegetables in the roasting pan, fold the wings underneath the bird.
Put the pan into a 400-degree oven for an hour and fifteen minutes -- at that point, check to see if the chicken's done (slice the wing, the juices should run clear]. Add more time if needed.
Let rest for 10-15 minutes, carve and serve with the roasted vegetables.
Stuffed Acorn Squash


Ingredients:
acorn squash, margarine, onion, lemon juice, dried sage, dried cranberries, walnuts, light brown sugar, salt, pepper

Directions:
Preheat oven to 375 degrees.
Coat a baking sheet with nonstick cooking spray.
Prepare rice according to package directions, and set aside.
Arrange the squash halves, cut side down, on the prepared baking sheet.
Bake 40 minutes, or until tender.
Reduce oven temperature to 350 degrees.
Scoop out the squash pulp, carefully leaving a 1/4 inch shell.
Place pulp in a small bowl.
In a skillet, heat the margarine over medium heat.
Add the onion and cook, stirring, until tender (3 to 5 minutes].
Stir in the cooked rice, squash pulp, lemon juice, and sage, mixing well and breaking up the squash pulp into smaller pieces.
Stir in the cranberries, walnuts, and brown sugar.
Divide the stuffing to fill the acorn squash shells.
Place the shells on the baking sheet. (You may have to trim a bit off the bottom of some shells to keep them from turning over.].
Bake for 15 minutes, or until heated through.
Season with salt and pepper.
Super Low-Fat Sour Cream Cheesecakes


Ingredients:
fat free cream cheese, fat free sour cream, Splenda granular, vanilla extract

Directions:
Preheat oven to 325 degrees.
Cream together cream cheese and Splenda.  Add egg whites and mix well.  Add vanilla and sour cream, blending well.
Divide evenly into 8 mini pie tins.  Bake for 45 minutes, or until cakes jiggle evenly across the top.  Let cool to room temperature, then refrigerate.
Top accordingly with fruit, preserves, peanut butter, whatever!
Honey - Mustard Baked Chicken


Ingredients:
chicken pieces, brown mustard, soy sauce, honey

Directions:
Preheat oven to 425°F.
Rinse chicken; pat dry.
Skin chicken, if desired.
Place chicken in a lightly greased shallow baking pan.
Bake in 425°F oven for 15 minutes.
Meanwhile, stir together mustard, soy sauce, and honey in a small bowl.
Turn chicken pieces over and brush mixture generously over chicken pieces.
Bake 20 to 25 minutes more or till chicken is tender and no longer pink, Turning pieces and brushing frequently with mustard mixture.
Mel's Salt & Pepper Squid


Ingredients:
sea salt, black peppercorns, szechuan peppercorns, squid, limes

Directions:
Dry roast spices (salt, both types of peppercorns and chilli] in a pan over a low heat until salt starts to turn golden and spices fragrant.
Place into a mortar and pestle and cool.
Once cool, grind with the mortar and pestle to a fine consistency.
Mix through the rice flour (tempura batter/ flour].
Heat oil in a wok or saucepan to 180 degrees Celsius (a sugar thermometer is the safest and best way to check your temperature].
Cut squid into thin strips (or score lightly with knife and cut into larger pieces].
Dust lightly in the flour mix and cook a small batch at a time to retain the heat in the wok to give your squid crunch.
Drain on absorbent paper and place onto your plate.
To Serve Sprinkle some chopped coriander over the top, a bit more salt if you wish and add some lime wedges.
Great with an Asian beer!
I hope that you give it a try'cause it's not stringy and not too fishy- it ends up really tender.
Instant Pot® Chicken and Farro Soup
Category: soups-stews-and-chili
By Bren

Chicken, farro, and a few pantry staples makes this a great meal. The farro will retain some bite when cooked.

Ingredients:
2 tablespoons avocado oil
2 cups carrots that have been sliced lengthwise and cut into 3/4-inch slices
1 cup sliced celery with leaves
1 medium leek, halved lengthwise and sliced
1 ½ teaspoons minced garlic
2 tablespoons tomato paste
1 teaspoon ground thyme
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon ground black pepper
5 cups low-sodium chicken broth
1 cup farro, rinsed
1 pound skinless, boneless chicken breasts, trimmed

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the hot pot and add carrots, celery, and leek. Cook, stirring frequently, until vegetables start to soften, 3 to 4 minutes. Add garlic and cook until just fragrant, about 30 seconds. Add tomato paste and cook for 1 minute. Stir in thyme, oregano, parsley, salt, and pepper. Pour broth into the pot, add farro, and stir. Push chicken breasts down into the liquid. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a clean work surface and roughly chop; return to the pot and stir. Taste and adjust salt. Serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 servings

Calories: 279.2
Fat: 7.9 g
Saturated fat: 1.4 g
Carbohydrates: 32 g
Sugars: 4.4 g
Dietary fiber: 2.3 g
Protein: 22.9 g
Cholesterol: 46.4 mg
Sodium: 613.6 mg
Tomato Avocado Sandwich
Category: main-dish
By ronnietong

A vegan-friendly easy-to-make yummy sandwich.

Ingredients:
½  avocado - peeled, pitted, and mashed
1 teaspoon garlic salt
1 slice ciabatta bread
3 slices tomato
1 pinch ground black pepper to taste

Directions:
Mix mashed avocado and garlic salt together in a bowl; spread onto ciabatta bread. Layer tomatoes over avocado and top with black pepper.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 sandwich

Calories: 335.1
Fat: 16.9 g
Saturated fat: 2.7 g
Carbohydrates: 41.5 g
Sugars: 3.3 g
Dietary fiber: 9.5 g
Protein: 8 g
Sodium: 2156.5 mg
Tomato, Italian Sausage, and Veggie Soup


Ingredients:
bulk Italian sausage, onion, carrots, mushrooms, garlic, oregano, garlic powder, black pepper, chicken broth, whole tomatoes, tomato sauce, frozen spinach, fresh mozzarella cheese, parmesan cheese

Directions:
Brown sausage in a large saucepan over medium-high heat. Add onions and carrots; saute 3 minutes. Stir in mushrooms and garlic, and saute another 3 minutes.
Add broth,spices, tomatoes, tomato sauce, spinach and bring to a boil. Cook for about 30 minute Drop in pasta and simmer until cooked, about 10 minutes, or according to package directions.
Place a couple tablespoons diced cheese into serving bowls and pour soup on top. Garnish with Parmesan and enjoy!
Cucumber Cream Cheese Sandwich Spread


Ingredients:
cucumber, green onions, cream cheese, sugar, salt

Directions:
Peel the cucumber and cut in chunks.  If it's got a lot of big seeds, scoop some out and discard.  Put it in a food processor and chop fine.  If it's really moist, or you didn't seed it, then you may want to squeeze off some of the excess juice.
Put the onion in the processor and chop.  Add the rest of the ingredients.  Process, scrape down the sides, and process again until smooth.
I like it best on soft, white bread. But it's also great on crackers.
Old Mexican Inn Dip (Serve With Tortilla Chips)


Ingredients:
mayonnaise, vinegar, garlic powder, paprika, lemon juice

Directions:
"Mix ingredients and refrigerate for 1 hour before eating. Eat with Tortilla chips or Scoops!"
Italian Bread Bowls
Category: bread
By Kerri Skrudland

These cute little bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup when I have the time to bake them. They freeze for up to 1 month, if desired.

Ingredients:
2 (.25 ounce) packages active dry yeast
2 ½ cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1  egg white
1 tablespoon water

Directions:
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs 15 mins
Yields: 8 bowls

Calories: 439.4
Fat: 4.6 g
Saturated fat: 0.7 g
Carbohydrates: 85 g
Sugars: 0.3 g
Dietary fiber: 3.4 g
Protein: 12.5 g
Sodium: 593.7 mg
Cauliflower Steak With Turmeric and Garlic


Ingredients:
head cauliflower, sea salt, fresh ground black pepper, olive oil, fresh ginger, ground cumin, turmeric, quinoa

Directions:
Preheat the oven to 200°C.
Trim the stem of the cauliflower and remove the leaves, but leave the core in tact.
Using a large knife, cut the cauliflower from top to base into three or four 3/4-inch-thick steaks. Season each steak with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a pan over medium-high heat. Sear the cauliflower steaks until golden brown, about 2 minutes on each side.
Bring together the ginger, cumin, turmeric and mix in a tablespoon of olive oil. Brush or spoon the mixture on the cauliflower steaks.
Place this on the baking tray and roast for around 15 minutes, until tender.
Cook the quinoa as instructed, serve the cauliflower on top and garnish with the coriander and some mixed salad.
Caramel Apples
Category: desserts
By Suzie

The caramel coating is very gooey, so refrigerate the apples for about 15 minutes, or until the caramel has firmed up. (You will need 6 wooden craft sticks for this recipe.)

Ingredients:
6  apples
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons milk

Directions:
Remove the stem from each apple and press a craft stick into the top.  Butter a baking sheet. Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once.  Allow to cool briefly. Roll each apple quickly in caramel sauce until well coated.  Place on prepared sheet to set.

Prep time: 8 mins
Cook time: 2 mins
Total time: 25 mins
Yields: 6 caramel apples

Calories: 323.9
Fat: 5.6 g
Saturated fat: 1.7 g
Carbohydrates: 69.6 g
Sugars: 57.4 g
Dietary fiber: 3.3 g
Protein: 3.5 g
Cholesterol: 5 mg
Sodium: 163.5 mg
Delicious Walking Tacos


Ingredients:
ground beef, cheddar cheese, lettuce, sour cream, salsa

Directions:
Brown the meat until it is no longer pink., Drain the grease., Add in taco seasoning, following the directions on seasoning package., Put layer of Doritos on each plate., Add layer of meat., Add a layer of cheese., Add any other toppings you desire., Enjoy!