xiaoxl/recipe_data huggingface dataset:
Hearty Pasta Dinner Salad


Ingredients:
rotini pasta, olive oil, white wine vinegar, kosher salt, ground black pepper, yellow bell pepper, frozen green pea

Directions:
Prepare pasta according to package directions, omitting salt. Drain; set aside. Meanwhile, whisk olive oil, vinegar, salt, and black pepper together in large bowl to make dressing; set aside. Cut franks lengthwise in half; then slice into 1/4-inch-thick half moons.
Heat large skillet over high heat for 1 minute. Add franks; cook and stir 5 minutes or until lightly browned. Add tomatoes, bell pepper, and peas; cook an additional 5 minutes, stirring occasionally, or until peas are hot and peppers are crisp-tender.
Place pasta into bowl with prepared dressing. Add frank mixture; toss to coat all with dressing. Serve hot.
Whole Wheat Blueberry Beet Muffins
Category: bread
By blueclements

Beautiful, delicious muffins!

Ingredients:
2 ½ cups whole wheat flour
1 ½ cups rolled oats
1 tablespoon baking powder
2 ½ teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup canola oil
2 cups applesauce
1 cup white sugar
2  eggs
½ cup water
1 cup fresh blueberries
1 cup shredded peeled beets

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups. Mix the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt in a large bowl. In a separate bowl, mix the canola oil, applesauce, sugar, eggs, and water. Pour the applesauce mixture into the dry ingredients, and stir to combine. Gently fold in the blueberries and shredded beats. Spoon the batter into the prepared muffin cups. Bake in the preheated oven until browned and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 2 dozen muffins

Calories: 197.7
Fat: 10.4 g
Saturated fat: 0.9 g
Carbohydrates: 24.9 g
Sugars: 11.5 g
Dietary fiber: 2.7 g
Protein: 3.1 g
Cholesterol: 15.5 mg
Sodium: 300.8 mg
Ryza Peach Mango Tango Smoothie


Ingredients:
"mango"

Directions:
Place all ingredients in a blender and blend together on high speed until smooth.
Serve with sliced peaches or mango.
Shoepeg Corn Casserole


Ingredients:
sharp cheddar cheese, sweet onion, celery, bell pepper, sour cream, white shoepeg corn, French style green beans, butter

Directions:
Preheat oven to 325F and spray a 13 x 9 baking dish with cooking spray.
Mix first 8 ingredients together; add pepper to taste.
Pour into prepared baking dish.
Mix butter and Ritz crackers together; sprinkle evenly over top of casserole.
Bake uncovered for 45 minutes, or until bubbly and golden brown.
Curry Chicken Salad with Grapes
Category: salad
By KJ0601

After the news that a local cafe was closing, I begged the owner for this recipe. The sweetness of the red grapes compliments the curry perfectly and the almonds provide a nice crunch. It's always a hit and I'm always asked for the recipe. It's nice served over a large leaf of romaine, on a croissant, or just out of the bowl with a fork!

Ingredients:
½ cup butter
2 cups mayonnaise
¼ cup minced garlic
2 tablespoons chopped fresh parsley
1 teaspoon curry powder
4 cups shredded cooked chicken
2 cups halved red grapes
½ cup toasted slivered almonds

Directions:
Heat butter in a large saucepan over low heat until melted; remove from heat and cool to room temperature. Stir mayonnaise, garlic, parsley, and curry powder into butter until evenly incorporated. Fold in chicken, grapes, and almonds. Transfer mixture to a serving bowl and cover with plastic wrap. Refrigerate until flavors have blended, at least 1 hour.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 439.9
Fat: 41.6 g
Saturated fat: 10.1 g
Carbohydrates: 7.9 g
Sugars: 5.1 g
Dietary fiber: 0.8 g
Protein: 10.3 g
Cholesterol: 57.7 mg
Sodium: 284.1 mg
Lemon Muffins With Toasted Coconut - Refreshingly Sweet!


Ingredients:
lemon, lemon juice, vanilla extract, powdered sugar, lemon juice

Directions:
Follow the directions of the cake mix and have that ready.
Add 1 tablespoon of lemon juice; grate 1 lemon's  zest in there as well. Squeeze 1/2 a lemon's juice also. If you like more lemon flavor you can juice the other half as well.
Add 1 teaspoon vanilla extract; stir everything together with the cake mix.
Pour batter into your cake mold of choice- I usually use a loaf pan!
Bake according to directions on the cake mix box. (Takes about 10-15 minutes].
Check center using a tooth pick or a fork after 15-20 min to make sure it is baked all the way through. The toothpick should be clean when you enter it into the cake rather than have raw batter on it.
Once baked through; take muffins out and let them cool.
Work on making the glaze! Just add the 2 cups of powdered sugar with 2 tablespoons of lemon juice either fresh or from concentrate and mix very well till you get a nice semi-thick consistency. Place aside.
Once muffins are cool; poke a few tiny openings on top and pour the glaze over them with a spoon. This way the cake absorbs more moisture and the top has a lightly gloss look! Make sure to have aluminum foil or wax paper at the bottom of the cupcakes before pouring the glaze all over. Easier clean up.
Garnish by grating some lemon zest over the glaze. Your muffins are ready to enjoy!
Toasted Coconut Portion.
*Now, if you would like to have an extra depth of flavor to these muffins you can add toasted coconut into the cake batter and garnish with toasted coconut as well. You can buy toasted coconut already packaged or you can toast them yourself. Buy coconut flakes and spread them onto a silicone mat in your pan and place in a 325 degree oven for 3-4 minutes on each side till golden brown!
Of course, you can make this recipe into a cake or a loaf; it doesn't have to be cupcakes or muffins!
Cafe Miki Fein


Ingredients:
black coffee, cognac, French vanilla ice cream

Directions:
Pour coffee and cognac into a tall coffee mug., Top with a small scoop of French vanilla ice cream and whipped cream.
Roasted Pear-Butternut Soup With Crumbled Blue Cheese


Ingredients:
pears, tomatoes, leek, garlic cloves, extra virgin olive oil, salt, fresh ground pepper, blue cheese, chives

Directions:
Preheat oven to 400 degrees F.
Wash produce.
Core, peel, and quarter pears.
Peel and seed butternut squash. Cut into 2" chunks.
Core and quarter tomatoes.
Using the white and light green parts only, half the leek length-wise. Slice and wash thoroughly.
Mince garlic.
Combine pears, squash, tomatoes, leek, garlic, oil, salt and pepper in a large bowl. Toss to coat.
Spread evenly on a large rimmed baking sheet.
Roast, stirring occasionally, until vegetables are tender, about 40 minutes. Let cool slightly.
Place half the vegetables as well as 2 cups of broth in a blender and puree until smooth. Transfer to a large saucepan.
Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in salt to taste.
Cook the soup over medium-low heat, stirring until hot about 10 minutes.
Garnish with cheese and chives.
Fillets of Sole in White Wine


Ingredients:
salt, sole fillets, white wine, butter, flour, mushrooms

Directions:
Salt the fillets and place them in a greased ovenproof dish., Add the wine, 3 tbsp of butter and the chopped mushrooms., Cover and bake 20 minutes in a 350 oven., Make the sauce: melt the butter in a sauce pan, add the flour and stir., Pour the juices from the baked fish into the butter/flour mixture., Stir and simmer a couple of minutes., Pour the sauce over the fish and serve.
Seasoned Chicken over Fettuccine


Ingredients:
fettuccine pasta, egg, extra virgin olive oil, boneless skinless chicken breast halves, Dijon mustard, fresh lemon juice, fresh herb

Directions:
Cook pasta according to package directions, drain well (try to time this to finish cooking just before the chicken is ready to get sliced].
Toss pasta with 1 1/2 tsp of the oil and 1 Tbsp of the Mrs Dash blend (if you like, you may add a touch more oil].
Meanwhile, set remaining Mrs Dash blend into a small dish and the beaten egg into another.
Dip chicken breasts first into the egg wash, then sprinkle evenly on both sides with the Mrs Dash to coat.
Heat remaining 1 1/2 teaspoons oil in a large skillet over medium-high heat.
Brown chicken for a few minutes on each side to brown each side, then reduce heat to medium and cover with lid; cook until chicken is fully cooked, about 5-10 minutes more (time will vary with the size of your chicken pieces].
Remove chicken to a covered plate to keep warm.
Add mustard and lemon juice to the pan juices and cook about a minute or so to make a thin sauce.
Slice each chicken breast thinly and place atop the seasoned pasta, then pour the sauce over all.
Garnish, if desired with some fresh herbs.
Hickory Smoked New York Steaks


Ingredients:
chili powder, brown sugar, garlic, olive oil

Directions:
Combine chili powder, sugar and garlic in a bowl.  Add olive oil and combine to paste-like consistency.  Rub chili powder mixture into both sides of each steak.
Heat one side of the grill and add hickory chips (or wood of your preference]. When coals are hot, place steaks on grill so they are away from fire and not directly over heat.  Grill for 8 minutes, turning once.
Place hickory chips to the side (or remove, if possible].  Or heat other side of grill, omitting hickory chips.
Finish by grilling steaks for another 4 minutes each side (or to desired doneness] directly over flame, without hickory chips.
Tangy Homemade Pimento Cheese


Ingredients:
extra-sharp cheddar cheese, monterey jack cheese, mayonnaise, cream cheese, pimientos, bread and butter pickle juice, yellow mustard

Directions:
Combine all ingredients in a medium mixing bowl., Mix until well combined.
Sandy's Casserole
Category: main-dish
By SOONER SANDY

A chicken casserole that has Cheddar cheese and elbow macaroni as the main ingredients.

Ingredients:
2 cups uncooked elbow macaroni
2 (5 ounce) cans chunk chicken
2 cups shredded Cheddar cheese
2 cups milk
2 (10.75 ounce) cans  condensed cream of chicken soup
1 (4 ounce) can sliced mushrooms
¼ cup chopped onion

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the macaroni, chicken, cheese, milk, soup, mushrooms and onion. Mix together and transfer mixture to a 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for about 45 minutes, or until bubbly and golden brown.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 6 servings

Calories: 508
Fat: 24.6 g
Saturated fat: 11.8 g
Carbohydrates: 40.2 g
Sugars: 5.7 g
Dietary fiber: 2.1 g
Protein: 30.3 g
Cholesterol: 83.5 mg
Sodium: 1252.8 mg
Sarson Bhara Kekda (Shrimp With Mustard)


Ingredients:
ground mustard, ground turmeric, water, onion, shrimp, hot green chili pepper, salt

Directions:
Combine mustard and turmeric with enough water to make a paste., Combine all ingredients in a pan., Cover and cook over low heat until shrimp just turn opaque, 5-10 minutes.
Lemon & Garlic Grilled Chicken


Ingredients:
chicken pieces, lemon juice, olive oil, garlic powder, dried oregano leaves, basil leaves, salt, black pepper

Directions:
Trim excess fat from chicken skin (this will prevent flare-ups on the grill]. Make several shallow cuts in the chicken to allow marinade to infuse.
Whisk lemon juice with oil, garlic powder, herbs and salt in a large bowl. Season with pepper.
Add chicken and turn to coat. Marinate at room temperature for 20 minutes or refrigerate up to 4 hours.
Preheat barbecue to medium-low. Oil grill.
Remove chicken from marinade (do not discard marinade]. Barbecue with lid closed for 15 minutes then baste chicken with remaining marinade.
Flip chicken and continue grilling with lid closed until chicken feels springy when pressed, 15 to 20 more minutes.
Look for additional recipes and barbecue ideas at www.walmart.ca/recipes.
Christmas Wreaths
Category: desserts
By CANADAKATE

These Christmas wreaths are made using corn flakes and cinnamon candies. They're fun to make and eat. If the mixture is cooling too quickly, set the pan in a skillet with one inch of very hot water to keep the dough manageable.

Ingredients:
½ cup butter
30  large marshmallows
1 ½ teaspoons green food coloring
1 teaspoon vanilla extract
4 cups cornflakes cereal
2 tablespoons cinnamon red hot candies

Directions:
Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes. Quickly drop heaping tablespoonfuls of  the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.

Prep time: 5 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 1 1/2 dozen

Calories: 112.4
Fat: 5.2 g
Saturated fat: 3.3 g
Carbohydrates: 16.7 g
Sugars: 8.5 g
Dietary fiber: 0.2 g
Protein: 0.7 g
Cholesterol: 13.6 mg
Sodium: 91.5 mg
Air-Fried Shrimp
Category: seafood
By thedailygourmet

I kept this recipe simple for the fact I often like to use shrimp in pasta. I use frozen, peeled, deveined, tail-off shrimp in this recipe, but feel feel free to use peeled, deveined, tail-on shrimp if you wish.

Ingredients:
1 tablespoon butter, melted
1 teaspoon lemon juice
½ teaspoon garlic granules
⅛ teaspoon salt
1 pound large shrimp - peeled, deveined, and tails removed
perforated parchment paper
⅛ cup freshly grated Parmesan cheese

Directions:
Place melted butter in a medium bowl. Mix in lemon juice, garlic granules, and salt. Add shrimp and toss to coat. Line air fryer basket with perforated parchment paper. Place shrimp in the air fryer basket and sprinkle with Parmesan cheese. Cook shrimp in the air fryer at 400 degrees F (200 degrees C) until shrimp are bright pink on the outside and the meat is opaque, about 8 minutes.

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

Calories: 125.3
Fat: 4.6 g
Saturated fat: 2.5 g
Carbohydrates: 0.5 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 19.6 g
Cholesterol: 182.4 mg
Sodium: 329.7 mg
Butterscotch Monkey Bread
Category: breakfast-and-brunch
By KSU_brett

My favorite breakfast growing up and to this day!

Ingredients:
22  frozen dinner rolls
½ cup margarine, cut into pieces
1 (3.5 ounce) package cook and serve butterscotch pudding mix
½ cup light brown sugar
1 teaspoon ground cinnamon, or to taste
¾ cup milk

Directions:
Arrange dinner rolls in a tube pan. Scatter margarine pieces evenly over rolls. Mix pudding mix, brown sugar, and cinnamon in a bowl; pour over rolls. Place a towel over tube pan and all dough to rise overnight. Preheat oven to 350 degrees F (175 degrees C). Pour milk over risen dough, allowing milk to seep through any gaps. Bake in preheated oven until golden brown, 20 to 23 minutes. Allow bread to rest for 5 minutes. Invert pan onto a baking sheet or large plate to serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 8 hrs 30 mins
Yields: 1 tube pan

Calories: 368.5
Fat: 12.5 g
Saturated fat: 2.5 g
Carbohydrates: 55.6 g
Sugars: 19.7 g
Dietary fiber: 1.9 g
Protein: 8.9 g
Cholesterol: 4.2 mg
Sodium: 530.4 mg
Clams and Mussels in Thai Curry Sauce


Ingredients:
ginger, Thai red curry paste, ketchup, limes, water, littleneck clams, mussels, red bell pepper, cilantro, basil, lime wedge

Directions:
In a large pot, heat the oil over medium high heat.
Add the ginger, garlic, and chile and stir fry until fragrant.
Add the curry paste and ketchup and fry until they start to brown.
Add the lime juice and water. Cover and bring to a boil.
Add the clams.  Cover and cook until they start to open, 3 minutes or so.
Add the mussels, recover, and cook until they open slightly, about 3 more minutes.
Add the red bell pepper, half the cilantro and basil. Stir to combine.
Cover and cook for another 2 minutes, until the pepper starts to get tender.
Remove the shellfish to a serving bowl, discarding any that did not open. Ladle the broth over the top, then sprinkle with the remaining cilantro and basil.
Serve with lime wedges for squeezing, and french bread to sop up the broth.
Sugared Cinnamon Almonds


Ingredients:
sugar, cinnamon, vanilla, salt

Directions:
Preheat oven to 300 degrees.
Line a baking sheet with foil and lightly spray with vegetable oil.
In a large bowl combine sugar and cinnamon.
In another large bowl beat egg white until slightly frothy. Stir in vanilla and salt.
Add almonds to egg mixture and toss to coat.
Then pour almonds into cinnamon sugar mixture and toss to coat.
Spread sugar coated almonds on lined baking sheet.
Bake 25 minutes; stir after 10 minutes.
Let cool and remove from pan with slotted spoon.
Oysters Rockefeller
Category: appetizers-and-snacks
By Barrett

A traditional recipe for oysters Rockefeller.

Ingredients:
2 slices bacon
24  unopened, fresh, live medium oysters
1 ½ cups cooked spinach
⅓ cup bread crumbs
¼ cup chopped green onions
1 tablespoon chopped fresh parsley
½ teaspoon salt
1 dash hot pepper sauce
3 tablespoons extra virgin olive oil
1 teaspoon anise flavored liqueur
4 cups kosher salt

Directions:
Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster. Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur  and process until finely chopped but not pureed, about 10 seconds. Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top. Serve hot.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 24 oysters

Calories: 148.2
Fat: 8.9 g
Saturated fat: 1.5 g
Carbohydrates: 7.7 g
Sugars: 1.4 g
Dietary fiber: 1.5 g
Protein: 9.3 g
Cholesterol: 18.9 mg
Sodium: 61097.1 mg
Orange & Cranberry Scones


Ingredients:
all-purpose flour, sugar, baking powder, salt, orange zest, butter, eggs, half-and-half, fresh cranberries

Directions:
Preheat oven to 400 degrees.  In a bowl whisk together flour sugar baking powder salt and orange zest mix in the cold butter into the flour mixture until it looks like a crumbly dough .  In a separate bowl mix half and half with eggs   Add to the dry ingredients until just combined then fold in the cranberries .
Place onto a floured surface and shape into a 9 inch round.
use as little flour as you can to shape it. Cut it with a pizza cutter into 8 equal pieces and place on a baking sheet bake for 17 minutes.
When they are baking whisk together 1/2 cup powdered sugar and 4 teaspoons of orange juice. Drizzle over the scones when they come out of the oven .
Bife De Chorizo (Argentinean Ny Strip Steak)


Ingredients:
"sea salt"

Directions:
Season meat on both sides, lightly, with sea salt and let sit on counter about 20 to 30 minutes.
Meanwhile, prepare your grill; asado is traditionally cooked over wood, but charcoal or gas can also be used (you can even cook indoors in a grill pan].
This cut can be either cooked slow over indirect heat (for medium well with a darker, crunchy outside], or more quickly over direct heat (medium rare with nice grill marks]; just be sure not to overcook.
Cook, turning once, until an internal temperature of 120 degrees F.
Nymphadora's Shrimp Carbonara


Ingredients:
bacon, shallot, large shrimp, white wine, garlic cloves, mushrooms, olive oil, linguine, romano cheese, pepper

Directions:
Chop bacon into bits and cook on medium high heat in a large non-stick skillet for approx 5 minutes or until nearly ready then add thawed shrimp and cook till just about done.  Remove bacon and shrimp from pan and set aside.
Add olive oil to pan and sauté shallots, garlic and mushrooms in remaining bacon grease for a couple of minutes then add wine and cook it all down.
Add cream and thicken a bit then add back bacon and shrimp, stir in cheese.
Toss in cooked pasta (you may not use all of it if the sauce seems too thick for it] and serve when thickened and seasoned with pepper to your taste.
Mixed Greens' Salad With Apples and Maple-Walnut Oil Dressing


Ingredients:
braeburn apple, apple cider vinegar, maple syrup, brown mustard, walnut oil, salt, cayenne, walnuts

Directions:
In small glass bowl, prepare salad dressing first and set aside.
Use salad spinner to remove excess moisture from the greens.
*In large non-reactive serving bowl place the sliced apples and toss them with a little bit of apple cider to halt oxidizing.
Next, add the salad greens, a few tablespoons of the salad dressing and toss gently again with tongs to mix.
Serve remaining salad dressing on side along with the toasted walnuts if using.
*For best results, cut up apples and toss with the vinegar right before serving.
Lembas


Ingredients:
eggs, honey, orange zest, orange flower water, butter, semolina flour, salt

Directions:
Mix eggs, honey, orange peel, orange flower water, and almonds in blender on high for 3 minutes.
Add 1 cup flour; blend for one minute.
Scrape in bowl and add remaining flour and salt.
Whisk until well blended.
Drop spoonfuls on hot pizzelle or krumkake iron and bake for 15 seconds or until lightly browned.
Whole Wheat Cranberry Orange Muffins


Ingredients:
whole wheat pastry flour, sugar substitute, baking powder, baking soda, salt, butter, margarine, eggs, fresh cranberries, mandarin oranges

Directions:
Preheat oven to 375°F., Combine dry ingredients., Melt the butter., Whisk the eggs and orange juice into the melted butter., Add the liquid to the dry ingredients mixing until just moistened., Fold in the cranberries and oranges being careful not to mash the oranges., Spoon the batter into a muffin tin that has been coated with cooking spray., Bake for 15- 20 minutes, or until firm and golden brown.
Crock-Pot Ham and Bean


Ingredients:
smoked ham hocks, water, yellow onion, garlic powder, onion powder, beef broth, salt, pepper

Directions:
the day before put dry red beans in a large bowl and add water level to soak overnight.
After the red beans soaked overnight, set crockpot on low, place ham hocks in crockpot, add drained red beans, add diced onion, add beef broth to cover ham hocks(depends on the size of your crockpot 5-6 cups of broth], add garlic and onion powder, add salt and pepper.
Cook on low in crockpot for at least 7 hours or until the beans are tender.
Before serving, remove the ham hocks and take meat off the bone and return the meat to the crockpot and discard the bones.  Add additional salt and pepper to taste.
I serve this soup with dinner rolls or corn bread.
Escarole and Bean Soup With Sausage


Ingredients:
olive oil, onion, garlic cloves, escarole, chicken broth, cannellini beans, orzo pasta, fresh parsley, lemon juice

Directions:
Remove casing and cut each sausage link into 8 pieces; shape into balls.
Heat 1 Tbsp  oil in large pot on MEDIUM. Add sausage balls and cook, turning to brown all sides, 3-4 minute
Remove sausage from pan and set aside. Discard pan drippings.
Return pan to heat; add remaining 2 Tbsp basting oil and onions.
Cook, stirring occasionally, 2-3 min, until onions are translucent.
Add garlic; cook, stirring until softened, about 1 minute
Add escarole; cook, stirring occasionally, 1-2 min, until wilted.
Stir in stock, beans, and browned sausage; heat to boiling on MEDIUM-HIGH.
Reduce heat and simmer 10 minute
Add pasta; simmer 10 minute
Add parsley and lemon juice. Season to taste with salt and pepper.