xiaoxl/recipe_data huggingface dataset:
Favorite Strawberry Spinach Salad


Ingredients:
spinach, strawberry, white sugar, olive oil, Dijon mustard, paprika, Worcestershire sauce, onion

Directions:
Wash and tear spinach into bite-sized pieces (or you can use pre-washed bagged baby spinach].
Combine dressing ingredients; mix well.
Toss dressing with spinach, strawberries, and toasted almonds; serve and enjoy!
Vanilla-Scented Pear and Raspberry Relish


Ingredients:
bosc pears, raspberry vinegar, water, salt, fresh raspberry, pure vanilla extract

Directions:
Place the pears, sugar, vinegar, water, and salt in a heavy, 2-quart, non-reactive saucepan.
Bring to a boil, lower the heat, and simmer until the relish thickens, stirring occasionally, about 20 minutes depending on the amount of juice and the ripeness of the pears.
Transfer the relish to a medium bowl and cool to lukewarm.
Add the raspberries and vanilla and stir to mix well.
Allow the relish to cool to room temperature, gently stirring occasionally. Cover and refrigerate until chilled.
Serve cold.
Family-Approved Old Bay® Salmon Patties
Category: appetizers-and-snacks
By James Ridinger

An Old Bay® recipe developed for my salmon-loving wife, and enjoyed by the whole family.

Ingredients:
2 tablespoons vegetable oil
½ medium onion, chopped
1 (6 ounce) package savory herb-seasoned stuffing mix (such as Stove Top®), crushed
½ cup salted butter, melted
3 medium eggs
2 tablespoons seafood seasoning (such as
®)
1 tablespoon dried parsley
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon ground coriander
2 (14 ounce) cans salmon, drained and flaked

Directions:
Heat oil in a skillet over medium-high heat. Add onion and lightly sweat, about 5 minutes. Transfer onion to a bowl, reserving drippings in the pan. Add stuffing mix, butter, eggs, seafood seasoning, parsley, garlic powder, onion powder, dry mustard, and coriander to the onion and mix well. Mix in salmon until well combined. Form mixture into 8 equal-sized patties (I use an old egg ring; works great). Heat the same skillet over medium heat. Cook patties in the hot pan until golden brown and cooked through, 4 to 5 minutes per side.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 patties

Calories: 417.4
Fat: 25 g
Saturated fat: 10.1 g
Carbohydrates: 18.7 g
Sugars: 2.6 g
Dietary fiber: 1.5 g
Protein: 28.3 g
Cholesterol: 143.6 mg
Sodium: 1208.8 mg
Low-Fat BBQ Sandwiches.


Ingredients:
celery, onion, whipped butter, red wine vinegar, brown sugar, Worcestershire sauce, salt, prepared yellow mustard, barbecue sauce, water

Directions:
Brown ground beef, celery, and onions in a non-stick skillet., Combine all ingredients in a slow cooker., Cover and cook on high for 4 hours., Serve in sandwich rolls, or buns.
Chicken Salad


Ingredients:
gem lettuce, cucumbers, cherry tomatoes, French mustard, light soy sauce, honey, white wine vinegar, croutons

Directions:
Put lettuce, cucumber, tomatoes and pepper into a bowl.
Whisk together mustard, soy sauce, honey and vinegar until smooth.
Divide salad between two plates and top with chicken and croutons.  Drizzle over the dressing.
Garden Corn Salad


Ingredients:
fresh corn, zucchini, green pepper, red onion, sweet pickles, fresh basil leaf, mayonnaise, beef broth, sour cream

Directions:
Remove kernals from cobs, blanch in boiling water for 5 minutes.
Drain, rinse and place in a bowl.
Add zucchini, peppers, onion and pickles.
Toss.
In a food processor or blender, whirl basil leaves, mayonnaise, broth and sour cream.
Toss with salad.
Refrigerate for at least 2 hours.
Best Cheese Sauce
Category: side-dish
By Pam Witzig

This fabulous cheese sauce is as easy to make as it is versatile. A smooth, fail-safe sauce for Welsh rarebit, Horseshoe sandwiches, vegetables, and pasta. Try it over poached eggs and toast. Wow!

Ingredients:
½ cup butter
¼ cup all-purpose flour
2 cups half-and-half
2 cups shredded Cheddar cheese
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper

Directions:
Melt butter in a saucepan over low heat. Blend in flour and cook until mixture is smooth and bubbly, 2 to 3 minutes. Remove from heat; stir in half-and-half, Cheddar cheese, salt, pepper, and cayenne. Return to heat and cook, stirring constantly, until sauce is smooth, about 5 minutes. Keep warm until serving.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 668.5
Fat: 59.9 g
Saturated fat: 37.8 g
Carbohydrates: 12.4 g
Sugars: 0.6 g
Dietary fiber: 0.3 g
Protein: 21.9 g
Cholesterol: 178.2 mg
Sodium: 1223.1 mg
Carrot Muffins, Sugar Free, No Flour, Gluten Free, so Yummy


Ingredients:
cinnamon, five-spice seasoning, salt, baking soda, bananas, bananas, apples, apples, honey, eggs, eggs, extra virgin olive oil, carrots, lemon juice, raisins, cream cheese, stevia powder, vanilla essence, unsalted butter, pecan pieces, walnut pieces

Directions:
Preheat the oven to 160°C.
Line 24 medium sized muffing tins with paper liners or spray tins with non-stick cooking spray.
In a large bowl mix all the dry ingredients together, set aside.
Use a food processor with the blade attachment.
Brake the banana into pieces, chop the apple into chunks,chop the carrots into chunks, add the lemon juice the honey the oil;process till the carrots are finely chopped.
Add the 5 eggs, process briefly to incorporate everything.
Then add the dry mixture, only process till everything comes together,now add the raisins.
Divide the mixture into prepared muffin tins.
Bake at 160 C for about 20 - 30 minutes.
To make the frosting.
Soften the cream cheese and the butter for 20 seconds in the microwave,add the vanilla, stir together till smooth.
Spread on cooled muffins, sprinkle chopped nuts on top.
Bombay Chicken Wings
Category: appetizers-and-snacks
By Musher

I've used this recipe for years. Everyone who tries it loves it! For best flavor, marinate several hours.

Ingredients:
24  chicken wings
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons minced green onion
2 cloves garlic, minced
1 teaspoon curry powder
½ teaspoon ground turmeric
⅛ teaspoon ground black pepper

Directions:
Combine chicken wings, vegetable oil, soy sauce, green onion, garlic, curry powder, turmeric, and black pepper in a resealable plastic bag. Squeeze out the air, seal bag, and refrigerate at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Spread chicken wings into a large baking dish. Bake in the preheated oven until wings are browned, about 25 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 1 hr 35 mins
Yields: 24 wings

Calories: 234.1
Fat: 12.1 g
Saturated fat: 2.7 g
Carbohydrates: 1.2 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 28.5 g
Cholesterol: 78.2 mg
Sodium: 386 mg
Chicken Tikkas


Ingredients:
chicken pieces, yogurt, garlic clove, onion, salt, cinnamon, cardamom, cumin, pepper, nutmeg, clove, ginger, cayenne, yogurt, of fresh mint, garlic clove

Directions:
Combine marinade ingredients and marinate chicken all day or overnight in refrigerator.
Also combine dip ingredients and chill all day or overnight.
Grill or broil chicken, 5-7 minutes per side, basting with marinade, until chicken is done and skin is crisp.
Serve chicken with dip.
Waterzooi of Chicken


Ingredients:
whole chickens, bay leaves, fresh parsley, dried thyme, unsalted butter, onions, chicken broth, carrots, leeks, celery ribs, baking potatoes, heavy cream, fresh parsley

Directions:
Remove excess fat from chicken cavity. Rinse the chicken inside and out. Place 1 bay leaf, 2 sprigs parsley, and 1/4 teaspoon thyme in cavity. Season with salt and pepper.
Melt butter in heavy Dutch oven over medium heat. Add onions and cook, stirring occasionally, until onions are translucent (but not browned]; about 5 minutes.
Place the chicken, breast side up, in the Dutch oven, on top of the onions. Add chicken broth (and water, if necessary] to mostly cover the chicken (by about two-thirds]. Cover and simmer gently over low heat for 30 minutes.
Skim the suface to remove any foam and fat. Add the carrots, leeks, and celery. Add the remaining parsley sprigs, thyme and bay leaf. Cover, and adjust heat to maintain a slow simmer for another 30 minutes.
Add the potatoes and continue to simmer until potatoes are done and chicken is very tender, about 20 or 30 minutes. Remove from heat.
Remove chicken and transfer to a large plate. Use a slotted spoon or similar tool to remove parsley and bay leaves from broth. Let the chicken rest until it is cool enough to handle, then just use your fingers to remove the skin and peel meat from the bones. Discard skin and bones. Continue to use your fingers to shred the meat into bite-sized pieces.
Place Dutch oven with broth (which has cooled a little] over medium heat. While that’s heating up, beat the cream and the egg yolks together in a bowl. Now, take a ladleful of hot broth and slowly add to the egg yolk mixture, while stirring. This tempers the yolks. Then, slowly stir the tempered egg yolk mixture into the larger pot of broth and vegetables. Do not boil or the egg yolks might curdle. Add the chicken. Garnish with fresh chopped parsley.
Serve in bowls, making sure everyone gets equal amounts of chicken, vegetable and broth. I serve a with a hearty loaf of hand-sliced bread.
Note: Waterzooi can be prepare almost entirely in advance, and the flavors are actually enhanced by sitting overnight in the refrigerator. The day before you plan to serve the dish, prepare the recipe through Step 5. Let cool completely and refrigerate the broth and vegetable separately from the  chcken. The following day, before serving, reheat the chicken in the broth. Prepare the egg yolk and cream mixture and proceed with the last steps of the recipe. (The chicken may remain in the broth.].
Shrimp Scampi W/Spaghetti


Ingredients:
extra-large shrimp, extra virgin olive oil, unsalted butter, white wine, minced garlic cloves, fresh parsley, spaghetti

Directions:
In a large saucepan add the Olive oil and butter together over a medium heat until all the butter is melted.
Add 1/2 the garlic to the saucepan and simmer for about 3 minutes till the garlic starts to get transparent.  (make sure your heat is not too high, you don't want the garlic to brown at all, it will create a very bitter taste].
After 3 minutes add the white wine to the mixture.  If using gas heat, make sure to remove the pan from heat before adding the wine to avoid fire.  Stir mixture and allow to cook together for 4 minutes.
Add the shrimp and rest of garlic to mixture and stir together.  after about 3 minutes, flip over the shrimp to make sure both sides cook evenly.  Cook for another 3 or 4 minutes.
After all the shrimp are cooked and the mixture is mixed thoroughly remove from heat and add the parsley and cheese.  Stir it all together and serve over cooked pasta.  I allow people to add their own salt and pepper to taste as the italian cheese has a very salty taste! Enjoy!
Perfectly Easy Roast Chicken


Ingredients:
roasting chickens, kosher salt, fresh ground black pepper, fresh thyme, lemon, garlic, butter, yellow onion, carrots, fennel bulb, olive oil

Directions:
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
Picadilly And/Or Morrison's Sweet Carrot Soufflé


Ingredients:
sugar, baking powder, vanilla extract, all-purpose flour, eggs, margarine, powdered sugar

Directions:
Steam or boil carrots until extra soft.  Drain well., Add sugar, baking powder, and vanilla., Whip with mixer until smooth., Add flour and mix well., Whip eggs and add to flour mixture, blend well., Add softened margarine to mixture and blend well., Pour mixture into baking dish about half full as the soufflé will rise., Bake in 400°F degree oven about 45 minutes or until top is a light golden brown., Sprinkle lightly with powdered sugar over top before serving.
Gluten-Free Moist Choc Chip Banana Bread
Category: bread
By celenacollins

Yeah, this is really moist and hard to tell it's gluten-free for sure! Perfect with coffee or as a dessert, this banana bread will melt in your mouth. Be sure to use mini chocolate chips, as the big ones just sink to the bottom while baking.

Ingredients:
1 ½ cups white sugar
½ cup applesauce
3  ripe bananas, pureed
½ cup plain fat-free Greek yogurt
1  egg
1 teaspoon vanilla extract
2 cups gluten-free all-purpose baking flour (such as Bob's Red Mill®)
2 teaspoons xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
½ cup miniature chocolate chips, or more to taste
1 cup chopped walnuts  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan. Beat sugar and applesauce together in a bowl with an electric mixer; add pureed bananas, yogurt, egg, and vanilla and beat until well-combined. Whisk flour, xanthan gum, baking powder, and baking soda together in a bowl. Add flour mixture to applesauce mixture and stir until just combined. Fold chocolate chips and walnuts into batter. Spoon batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 loaf banana bread

Calories: 292
Fat: 11 g
Saturated fat: 2.5 g
Carbohydrates: 48.4 g
Sugars: 41.1 g
Dietary fiber: 3.5 g
Protein: 4.2 g
Cholesterol: 18.6 mg
Sodium: 210.9 mg
Herbes De Provence Dressing


Ingredients:
mayonnaise, red wine vinegar, garlic clove, Dijon mustard, soy sauce, salt, fresh ground pepper

Directions:
"Combine the ingredients in a bowl and mix well.  Chill, covered for 2 hours to allow the flavors to blend."
Pistachio Squares


Ingredients:
flour, butter, margarine, sugar, icing sugar, cream cheese, Cool Whip, instant pistachio pudding mix, milk

Directions:
Mix first layer and press into 9 x 13 pan.  Bake at 350 degrees for 15 minutes.
Combine ingredients for second layer and spread on first layer.
Mix pudding and milk; spread over second layer.
Spread remaining Cool Whip over third layer.
Sprinkle with chopped nuts.
Place in refrigerator until ready to serve.
Tarragon-Marinated Lamb Chops With Pineapple Pecan Salsa


Ingredients:
pineapple, red onion, extra virgin olive oil, tarragon, flat leaf parsley, pecans, extra virgin olive oil, tarragon, garlic cloves, lamb chops

Directions:
Salsa: Makes 2 - 2 1/2 cups.
Combine the pineapple, onion, vinegar, olive oil and herbs in a bowl and season with salt and pepper.
Just before serving, fold in the toasted pecans.
May be refrigerated (without the pecans], covered for 1 day.
Serve at room temperature.
Lamb chops:.
Combine olive oil, tarragon and garlic in a large shallow baking dish.
Add the lamb chops and turn to coat very well.
Refrigerate, covered for about 2 - 4 hours.
Preheat your grill to medium high.
Remove the chops from the marinade, shaking off excess. Discard the used marinade.
Season the chops on both sides with salt and pepper.
Grill the lamb chops until medium doneness, about 3-4 minutes per side.
Place on a serving platter and serve the pineapple pecan salsa alongside.
Easy Caponata
Category: side-dish
By Carmencita

Caponata is a Sicilian dish with eggplant, zucchini, tomato, and peppers traditionally cooked in oil and vinegar and flavored with sugar, raisins, capers, olives, and pine nuts. It's tangy, sweet, crunchy, and salty all at the same time. Serve at room temperature as a side dish to grilled fish or as a starter on toasted bread. Store leftovers in fridge and reheat gently. It will taste even better the next day!

Ingredients:
2 stalks stalk celery, chopped into 1/4-inch pieces
½ cup olive oil
1  onion, thinly sliced
1 medium eggplant, chopped into bite-size pieces
2  red bell peppers, thinly sliced
2  zucchini, cubed
1 ¾ cups tomato puree (passata)
½ cup white vinegar
1 tablespoon white sugar
10  black olives, pitted
2 tablespoons raisins
2 tablespoons pine nuts
1 teaspoon capers
salt and ground black pepper to taste
10 leaves basil, chopped

Directions:
Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain. Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes. Add olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes. Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.

Prep time: 20 mins
Cook time: 36 mins
Total time: 56 mins
Yields: 6 servings

Calories: 289.5
Fat: 20.9 g
Saturated fat: 2.9 g
Carbohydrates: 25.2 g
Sugars: 14 g
Dietary fiber: 7.1 g
Protein: 4.4 g
Sodium: 424 mg
Trout Wrapped in Bacon


Ingredients:
"parsley"

Directions:
Pre-heat oven to 400F
Wrap 2 slices of bacon around each fish and place in a shallow ovenproof dish with the loose ends tucked underneath.
Bake for 15-20 minutes, until tender.
Garnish with chopped parsley.
Rosemary Mustard Butter


Ingredients:
butter, coarse grain mustard, fresh rosemary, lemon juice, lemon rind, honey

Directions:
Beat butter until light and creamy.
Add all the other ingredients and mix together until well combined.
Spoon the butter mixture down the middle of a piece of plastic wrap, fold up the edges over the butter and roll the mixture into a log shape.
Refrigerate until firm.
Slice the butter into rounds.
Coconut Lime Bars


Ingredients:
butter, salt, powdered sugar, flour, eggs, lime zest, fresh lime juice, sugar, coconut

Directions:
Preheat oven to 350°.
Combine the butter, salt, powdered sugar and 2 cups of flour.
In a large bowl, mixing to make a soft dough.
Press evenly into an ungreased 13 x 9" baking pan.
Bake for 15-20 minutes or golden brown.
In a mixing bowl, combine eggs, lime zest, sugar and remaining 1/4 cup of flour in a bowl, blend till smooth.
Spoon over the crust.
Sprinkle the coconut over the lime mixture.
Reduce the oven temperature to 325°.
Bake for another 25 minutes or until firm.
Cool on wire rack about 1 hour and then cut into bars.
Claire's Not-So-Sloppy Joe's


Ingredients:
lean hamburger, mustard, brown sugar, ketchup, onion, green pepper, celery ribs, garlic cloves, ground cayenne pepper

Directions:
Brown Hamburger over medium high heat for 5 minutes.
Add diced onions, green peppers, celery and garlic.
Brown for an additional 5 minutes.
Drain.
Stir in V8, Tomato Soup, Ketchup, Mustard and Brown Sugar.
Season with pepper (and salt if desired] to taste.
Bring to light simmer for 30 minutes uncovered.
READY TO EAT.
placing in refrigerator overnight and reheating tends to make the flavor "pop" a bit more.
Southern-Style Vanilla Lemonade
Category: drinks
By Nessie-Anne

This lemon yellow lemonade is what I remember lemonade should taste like. Never watered down with a real lemon kick! Serve over ice or frozen lemonade cubes.

Ingredients:
4  lemons
¾ cup white sugar
¼ teaspoon vanilla extract
6 cups cold water

Directions:
Cut the lemons in half and scoop the pulp into a blender. Add half of the rinds along with sugar, vanilla extract, and 2 cups of water. Blend until smooth, then strain into a serving pitcher and stir in the remaining water.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 111.7
Fat: 0.2 g
Carbohydrates: 32.7 g
Sugars: 25 g
Dietary fiber: 3.4 g
Protein: 0.9 g
Sodium: 9.3 mg
Shrimp Quesadillas


Ingredients:
large shrimp, salt, onion, garlic clove, ground cumin, fresh white mushroom, fresh spinach leaves, fresh cilantro, flour tortillas, monterey jack cheese

Directions:
Remove the tails from the shrimp.
Spray a non-stick skillet with non-stick spray and set over medium-high heat.  Add the onion, garlic, cumin and salt.  Cook, stirring occasionally, until fragrant, about 2 minutes.  Stir in the mushrooms and spinach and cook, stirring frequently until softened, 3 to 5 minutes.
Remove from the heat, add the shrimp and cilantro.
Place a tortilla on a work surface.  Top half of the tortilla with 2 tablespoons of cheese, one-fourth of the shrimp mixture, then 2 tablespoons of cheese.  Flatten and fold over the top half of the tortilla over the filling to form a semi-circle, lightly pressing the edges to seal.
Repeat with the remaining ingredients, making 4 quesdillas.
Wipe the skillet clean, spray with non-stick spray, and set over medium heat.
Add 2 quesadillas and cook until the cheese melts and outsides of the tortillas are lightly browned, about 4 minutes per side.
Transfer quesadillas to a plate and keep warm.
Repeat with remaining two quesadillas.
Simple Spicy Pasta Colesaw


Ingredients:
carrot, pasta, garlic clove, onion, water, salt, pepper

Directions:
Cook your pasta then drain and empty into a bowl., crush your garlic and add., add your grated carrot and onion., add your salad cream hot pepper sauce and water., salt and pepper to taste then mix it up and your done :]., goes great on side of a curry or jerk chicken.
Squeaky Door Hinge Be Gone!


Ingredients:
"canola oil"

Directions:
Pour a little cheap oil on the hinge or on your fingers and rub on the hinge, whichever is easier.
Test to see if it squeaks, add more if needed.
Enjoy the silence!
Guacamole


Ingredients:
avocados, cilantro, lime, salt, black pepper, tomatoes

Directions:
"Cut avocado in quarters, discard pit and peel.  Place in mixing bowl and mash minimally with a potato masher.  Add remaining ingredients.  Mix just until combined.  Serve immediately, or store in fridge with pit in bowl to prevent browning."
Light Salad Dressing With Shallots


Ingredients:
vinegar, Dijon mustard, shallots, water

Directions:
Mix all ingredients together, shake well before serving., Store in the refridgerator.