xiaoxl/recipe_data huggingface dataset:
Sausage & Potato Italian Frittata


Ingredients:
water, hot Italian sausage, russet potatoes, eggs, shallots, salt, black pepper, fresh parsley, mozzarella cheese

Directions:
In a medium saucepan, bring 3 cups of water to a boil.
Add the peeled and cut potatoes to pan and cook for 5 minutes.
Drain and set aside.
In the meantime, cook the sausage pieces over medium heat in a medium size pan(has to be heat resistant, including handle] for 8 minutes.
Remove from pan and set aside. Do not drain pan!
Add shallot to pan and cook for 3 minutes, stirring occassionally with wooden spoon, scraping sides and bottom of pan.
Add potatos and sausage back to pan and heat for 2 minutes.
In the meantime, while the sausage and potatoes are heating, whisk eggs, salt, pepper, parsley and milk in a medium bowl for 30 seconds.
Add mixture to pan after sausage and potato mixture are finished heating.
Cook for 3 minutes, scraping only sides of pan.
Let cook for an additional 6 minutes on low flame without disrupting the mixture.
Put oven on and set to Broil.
Add cheese to top of mixture and place in oven on top rack and broil for 2 minutes.
Remove from oven with oven mitts and let stand for 5 minutes to cool.
Serve while hot.
Berries Artesia


Ingredients:
bay leaf, sugar, vanilla bean, arrowroot, berries

Directions:
Rinse berries well and put aside.
In a heavy saucepan, add the wine, apple juice, bay leaf, sugar and vanilla bean, making sure to add the pod as well as the scraped-out seeds.
Turn heat to medium and bring to a boil. Remove from heat, then add arrowroot to thicken. Return to the heat and simmer for two minutes. Add berries and allow to cool.
Serve over ice cream.
Wild Mushroom Fettuccine


Ingredients:
fettuccine, unsalted butter, olive oil, garlic cloves, red pepper flakes, fresh Italian parsley, parmesan cheese, pine nuts

Directions:
Bring a large pot of generously-salted (very important as this dish is so simple] water to a boil and cook pasta to just under al dente according to package instructions. If the package says 9 minutes, take out around 7. Reserve 1 cup of starchy pasta water before straining.
In a dry, heavy-bottom skillet set over medium-high heat, brown mushrooms in batches until golden and crisp. I browned each variety of mushroom on its own as they may have different moisture levels. It should take about 6-7 minutes per batch to get them nice and golden - don't rush this part. It's the big flavour maker!
Once all your mushrooms have been browned, remove everything from the pan. Add the butter and olive oil to pan and let it get shimmering and hot. Add the garlic and let it cook until fragrant, 1 minute. Add the mushrooms, parsley and red pepper flakes and sauté until everything is combined, 1-2 minutes. Remove from heat.
Strain pasta (don't forget to reserve 1 cup starchy water], and add back to large pot. Scoop the mushroom mixture into the pasta, making sure to really scrape all the good bits from the pan, with the Parmesan cheese and 1/4 cup of starch water and toss. If it's too dry, add more water a little at a time until you've got a nice, loose mushroom sauce coating all the noodles. Taste for seasoning and add salt if needed.
Garnish each serving with pine nuts, extra cheese, parsley and fresh ground pepper.
For more information visit mushrooms.ca.
Summer Vegetables in Parchment Paper


Ingredients:
zucchini, plum tomatoes, onion, fresh basil, fresh oregano, feta cheese, olive oil, salt, black pepper

Directions:
Preheat oven to 425 degrees.
Combine all ingredients in a bowl and gently mix.
Fold four 15 inch square pieces of parchment paper in half;  cut each into heart shapes.
Unfold and place vegetables on one side of each sheet next to fold.
Fold and tightly seal the edges with narrow folds.
Place packets on a rimmed baking sheet and bake 15 minutes.
Remove packets from oven and transfer to individual serving plates.
Cut open packets and serve.
Mozza Stuffed Mushrooms


Ingredients:
low fat mozzarella, button mushrooms

Directions:
Twist stems off and discard., Spoon soup to fill up hole. sprinkle with cheese., Broil 10 minutes until brown and melted.
Summer Peach Cake(ATK)


Ingredients:
lemon juice, granulated sugar, granulated sugar, all-purpose flour, baking powder, salt, light brown sugar, eggs, unsalted butter, sour cream, vanilla extract, panko breadcrumbs

Directions:
Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.
Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 3 tablespoons schnapps, remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar in bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350 degrees.
Spray 9-inch springform pan with vegetable oil spray. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and 1/4 teaspoon almond extract; whisk until combined. Add flour mixture and whisk until just combined.
Transfer half of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.
Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack; cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.
**TIP: Keeping peaches in the fridge might seem like a good way to prolong their shelf life, but unless the fruit is ripe, the cold temperatures can turn their flesh mealy. Storing the fruit at or below 40 degrees deactivates an enzyme that breaks down its pectin during ripening. If this happens before the flesh is ripe, the pectin will remain intact and the flesh texture will be mealy. The lesson: Store peaches on the counter.
Double Chicken Dumpling Stoup


Ingredients:
olive oil, celery ribs, onions, carrots, bay leaf, chicken broth, ground chicken, egg, parmigiano-reggiano cheese, garlic cloves, nutmeg, flat leaf parsley

Directions:
In a soup pot, heat the olive oile over medium-high heat. Add the celery, onions, carrots and bay leaf, season with salt and pepper and cook for 5 minutes. Stir in the broth, cover the pot and bring to a boil.
Meanwhile, in a bowl, season the chicken with salt and pepper. Stir in the egg, bread crumbs, cheese, garlic and nutmeg. Roll the mixture into walnut-sized meatballs (you'll have about 40] and add to the stoup. Simmer for about 10 minutes while you wash up. Add the gnocchi to the stoup and simmer for 5 minutes. Add the peas and parsley and cook for 2 minutes. Remove the stoup from the heat, discard the bay leaf and let cool for 5 minutes. Serve with the bread.
King Arthur Flour: the Best Fudge Brownie Ever


Ingredients:
butter, sugar, salt, baking powder, vanilla extract, eggs, unbleached all-purpose flour, chocolate chips, pecans

Directions:
Preheat oven to 350 degrees.
Lightly grease a 9x13 pan.
In a medium sized microwave-safe bowl or in a saucepan, melt the butter on low heat, then add the sugar and stir to combine.
Return the mixture to the heat or microwave briefly, just until it's hot but not bubbling.  It will become shiny looking as you stir it.  Heating the buter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
Transfer the mix to a mixing bowl.
Stir in the cocoa, salt, baking powder, and vanilla.
Add the eggs, beating till smooth; then add teh flour and chips and nuts if using.  Beat until well combined.
Spoon the batter into the prepared pan.
Bake the brownies for 28-30 minutes, until a cake tester inserted in the center comes out clean or with just a few crumbs clinging to it.
The brownies should feel set both around the edges and in the center.
Remove from the oven, and after 5 minutes loosen the edges with a table knife, this will help preven the brownies from sinking in the center as they cool.
Cool completely before cutting and serving.
Sun-Dried Tomatoes, Beans, Pasta and Sausage Soup


Ingredients:
sun-dried tomatoes, water, olive oil, onion, smoked sausage, garlic cloves, fresh tomatoes, water, pasta shells, small shell pasta, borlotti beans, sugar, fresh thyme leave, oregano leaves, sea salt, black pepper, parmesan cheese

Directions:
Pour 150 ml of water over dried tomatoes and soak for 5 minutes. Drain, but keep the water for further use.
Sauté onion and sausage in olive oil for about 3 minutes, stirring constantly. Add chopped garlic, stir and continue to sauté for 1 minute.
Add fresh and dried tomatoes and water, stir and bring to the boil. Stir in pasta, cook over low heat for 7 minutes.
Add beans and sugar, continue to cook for about 1 minute.
Stir in fresh thyme and oregano leaves, sea salt, pepper and Parmesan cheese.
Serve immediately.
Hummus Bi Tahini


Ingredients:
chickpeas, chicken broth, tahini, lemon juice, salt, garlic, flat leaf parsley, olive oil

Directions:
Put chickpeas in food processor and add broth, tahini and lemon juice to taste.  Blend until smooth. Add salt if needed. Add garlic and pulse to mix.
Spoon hummus into wide, shallow serving dish.  Sprinkle with parsley and drizzle with olive oil.  Serve with pita chips.
Eclectic Electric Eastern Steamer


Ingredients:
cooked brown rice, scallions, red bell pepper, yellow bell pepper, potato, broccoli floret, lentils, soy sauce, cooking sherry, honey, powdered ginger, dried lemongrass

Directions:
Bring the vegetable stock to a boil, stir in the lentils, and set aside.
Boil the potato until almost done, while conveniently using the steam from the boiling potatoes to steam the bell peppers, broccoli florets, and carrots. Sprinkle them with 1/2 of the ginger, 1/2 the scallions, and all the lemongrass.
When the potatoes are almost done, pour out the water or fish them out and toss them with the steamed vegetables.  Then return to steaming the whole bunch.
When the lentils are done, once again pour them over the steaming vegetables and toss to combine.
Toss rice over the whole deal, continue steaming while you --.
Mix the ginger, honey, sherry, vinegar, 4 tbs of soy sauce, and what remains of the scallions.
Pour the steaming mixture into a sprayed nonstick skillet and stir fry with the mixed sauce for 5-10 minutes. Add further water, soy sauce, or stock to keep the mixture from getting too dry.
Bea's Cocktail Sauce


Ingredients:
mayonnaise, catsup, lemon juice, horseradish, prepared mustard, Worcestershire sauce, Tabasco sauce

Directions:
Combine all ingredients, mix well and chill., Serve with your favorite seafood, in lettuce-lined glass or separately.
20-Pound Cheesecake


Ingredients:
graham cracker crumbs, sugar, butter, cinnamon, cream cheese, sour cream, heavy cream, salt, eggs, lemon juice, vanilla extract

Directions:
Preheat oven to 350°.
Mix cracker crumbs and 1/4 cup of sugar. Stir in butter and cinnamon until crumbs are moist.
Pat evenly onto bottom and sides of 8-inch springform pan. Bake 10 minutes and remove from oven. Let cool.
Reduce oven heat to 275°.
Cream remaining 3/4 cup sugar with softened cream cheese. Add remaining ingredients in order listed. Mix until smooth.
Pour into crust and bake 1 1/2 hours, or until cake is set.
Remove from oven and cool until sides pull away from springform pan.
Unmold and chill in refrigerator, covered loosely, until 30 minutes before serving.
Tuna Melt Sliders


Ingredients:
English muffins, tuna, swiss cheese, Best Foods Mayonnaise, lemon juice, Worcestershire sauce, Tabasco sauce

Directions:
Arrange the English muffin halves on a cookie sheet and pop them under a broiler to toast.
Meanwhile, drain and flake the tuna.
Add 3/4 cup of cheese and the remaining ingredients.
Mix thoroughly.
Remove the toasted English muffins from the broiler.  Spread with tuna mixture.
Sprinkle remaining 1/4 cup of cheese over the tuna.
Return to the broiler until cheese melts and starts to bubble.
If you don't have Swiss cheese on hand, Monterrey Jack or Mozzarella make good substitutes.
Summer Squash Gratin
Category: side-dish
By ajodha01

I tried this when summer squash came into season and it came out beautifully. Simple and delicious!

Ingredients:
6  buttery crackers
1 tablespoon cornmeal
2 tablespoons olive oil
1  shallot, thinly sliced
2  yellow squash, sliced 1/4-inch thick
2  zucchini, sliced 1/4-inch thick
½ teaspoon garlic powder
1 pinch salt and ground black pepper to taste
½ cup 2% milk
2 tablespoons butter
½ cup shredded Mexican cheese blend

Directions:
Preheat oven to 425 degrees F (220 degrees C). Place buttery crackers and cornmeal in a plastic resealable bag; seal and pound into fine crumbs. Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until translucent, about 5 minutes. Add yellow squash and zucchini. Season with garlic powder, salt, and pepper. Cook until softened, about 10 minutes. Stir milk and butter into the skillet. Increase heat to medium-high; cook until butter is melted, 2 to 3 minutes. Stir in crumb mixture and Mexican cheese blend. Remove from heat. Spread yellow squash mixture evenly in an 8-inch square baking pan. Bake in the preheated oven until bubbly, about 15 minutes. Increase heat to 450 degrees F (230 degrees C) and continue baking until lightly browned, about 10 minutes.

Prep time: 20 mins
Cook time: 42 mins
Total time: 1 hr 2 mins
Yields: 1 8-inch square pan

Calories: 175.9
Fat: 13.6 g
Saturated fat: 6.1 g
Carbohydrates: 10.1 g
Sugars: 2.2 g
Dietary fiber: 1.9 g
Protein: 4.9 g
Cholesterol: 22.6 mg
Sodium: 186.2 mg
Jim's Sweet/Hot Buffalo Sauce


Ingredients:
"brown sugar"

Directions:
Put both ingredients in a small saucepan and heat until sugar dissolves., Serve hot or cold.
Gobbler Cobbler


Ingredients:
sun-dried tomato, water, parsley, poultry seasoning, reduced-fat baking mix, black pepper, low-fat milk, low-fat milk

Directions:
Preheat oven to 450°F
In a 3-quart saucepan combine gravy, turkey, peas, mushrooms, chopped dried tomato, water, 1 tablespoon of the parsley and 1/2 teaspoon of the poultry seasoning. Stir occasionally over medium low heat until mixture comes to a boil.
Meanwhile, in bowl combine the baking mix, the remaining parsley and poultry seasoning, the pepper and milk. Mix just to blend thoroughly.
Pour turkey mixture into shallow 2-quart casserole or 9-inch square baking dish. Top it with baking mix mixture, dropping with tablespoon in six equal mounds. Place on baking sheet and bake about 20 minutes until turkey mixture is bubbly and topping is golden brown. Enjoy!
Makes 6 servings.
Chiliquilles


Ingredients:
ground beef, onions, garlic cloves, diced tomatoes, chili powder, ground cumin, green chilies, corn tortilla, monterey jack cheese, sour cream

Directions:
Sauté onions, meat, and garlic until onions are clear.
Drain any fat.
Add tomatoes, spices, salt and pepper and simmer 30 minutes.
Add diced chilies.
Cut tortillas into fourths.
In a 13x9x2-inch pan, layer half of tortillas, overlapping to cover the bottom of pan.
Cover with half the meat sauce.
Sprinkle with half the cheese.
Repeat layers, beginning with tortillas and ending with cheese.
Bake at 350°F about 30-45 minutes, or until bubbling and cheese has melted and started to turn golden.
Remove from oven and spread with a layer of sour cream.
This freezes well--do all but add sour cream topping and freeze.
When ready, reheat and top with sour cream.
Pistachio Crusted Chicken
Category: meat-and-poultry
By Julie

This recipe is so easy, and very elegant.  Anyone can make it, and everyone will enjoy it!

Ingredients:
1 cup chopped pistachios
½ cup bread crumbs
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 tablespoons honey
salt and pepper to taste
2 large skinless, boneless chicken breast halves, cut into 1-inch strips

Directions:
Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray. Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet. Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

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

Calories: 459.1
Fat: 23.5 g
Saturated fat: 3.2 g
Carbohydrates: 28.6 g
Sugars: 12 g
Dietary fiber: 3.9 g
Protein: 34.9 g
Cholesterol: 65.9 mg
Sodium: 497 mg
Easy Parmesan Fish Fillets


Ingredients:
flour, butter, green onions, salt, pepper, dry white wine, chicken broth, lemon juice, fresh parmesan cheese

Directions:
Preheat oven to 375°F., Coat fish with flour, set aside., Melt margarine in large ovenproof skillet over medium heat., Cook green onions in butter, stirring occasionally for 4 minutes., Add fish and cook for 3 minutes, turn fillets and cook an additional 3 minutes., Add wine and lemon juice to skillet and season fillets with salt and pepper., Sprinkle fillets with parmesan cheese., Bake 15 minutes, until hot and bubbly.
Parsnip and Sweet Potato Bake


Ingredients:
parsnip, margarine, oleo, orange zest, cinnamon, brown sugar

Directions:
Peel and slice the parsnips into 1/8” rounds.
Peel and slice the yam into 1/8” pieces, similar in size to the parsnips (as possible].
Layer the yams and parsnips.  For a pretty presentation, try alternating color rows of each.
In a measuring cup, make a glaze out of the oleo, OJ, zest, cinnamon and sugar. Mix until well dissolved. Drizzle the glaze over the yam/parsnip mix – cover and bake @ 350 for 40-45 minutes.
Florentine Eggs on English Muffins


Ingredients:
plain yogurt, light mayonnaise, Dijon mustard, eggs, English muffin

Directions:
In a small microwavable bol, combine yogurt, maynnaise, and mustard.  Microwave on high 20 to 40 seconds or until warm.  Stir and set aside.
For poached eggs, in a 10 inch non-stick frying pan, heat 1 2/2 to 2 inches of water to boiling.  Reduce heat to medium-low.  Break each egg into a shallow dish and then carefully slide egg into hot water. Quickly spoon over hot water onto each egg until a film starts to form over each egg yolk.  Simmer 3 to 5 minutes or until eggs have reached desired doneness.
While eggs are cooking spread each muffin half with 2 Tbsp of the prepared sauce, then with half the spinach leaves.
Remove eggs from water with slotted spoon and place each on top of spinach  Top each half with remaining sauce and season with salt and pepper.
Raspberry-Banana Milkshake


Ingredients:
raspberries, banana, soymilk

Directions:
Everything into blender., Blend on high until smooth.
Dill Green Beans


Ingredients:
fresh green beans, rice vinegar, reduced sodium soy sauce, fresh dill, sesame seeds

Directions:
Place beans in a steamer basket; place in a large saucepan over 1 inches of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender.
Meanwhile, in a small bowl, combine the vinegar, soy sauce, dill and sesame seeds if desired. Transfer beans to a serving bowl. Add vinegar mixture and toss to coat. Serve immediately.
Paula's Dutch Oven Pot Roast
Category: main-dish
By Paula Taylor

This is a yummy way to prepare an old favorite in a Dutch oven--the gravy is delicious for this pot roast! I am always asked for the recipe!

Ingredients:
1 (2 pound) boneless beef chuck roast
1 pinch salt and ground black pepper to taste
¼ cup all-purpose flour, or as needed
½ cup vegetable oil (such as Wesson®)
2 (14 ounce) cans beef broth
⅔ cup dry white wine
1 medium onion, chopped
1 (1.25 ounce) package beef with onion soup mix
1 teaspoon dried marjoram
4 dashes Worcestershire sauce
2 leaf (blank)s bay leaves
2 cups water to cover
1 (16 ounce) package baby carrots
2 medium potatoes, peeled and quartered, or more to taste

Directions:
Season roast with salt and pepper and coat with 2 tablespoons flour. Heat oil in a large 6- to 8-quart Dutch oven. Brown the roast on all sides in the hot oil, 5 to 7 minutes. Stir in remaining flour to absorb remaining oil. Add beef broth, wine, onion, soup mix, marjoram, Worcestershire, and bay leaves. Add enough water to cover. Cover and simmer on medium-low heat until tender, about 2 hours. Add carrots and potatoes. Continue to cook until vegetables are tender, about 1 hour. If gravy is too thin, uncover and continue to simmer until liquid evaporates and gravy thickens, about 20 minutes more. Remove bay leaves from gravy when serving.

Prep time: 20 mins
Cook time: 3 hrs 5 mins
Total time: 3 hrs 25 mins
Yields: 8 servings

Calories: 410.2
Fat: 27.1 g
Saturated fat: 7.4 g
Carbohydrates: 21.4 g
Sugars: 4.2 g
Dietary fiber: 3.4 g
Protein: 16.6 g
Cholesterol: 51.6 mg
Sodium: 758.5 mg
Light  Wheat Bread With Honey


Ingredients:
warm water, egg, honey, sugar, butter, vegetable shortening, salt, whole wheat flour, bread flour, gluten, bread machine yeast

Directions:
Put the ingredients in your bread machine as directed by the manufacturer., Make sure gluten is mixed thoroughly with the flour., Hit "dough" cycle., Form into loaf and place in a 8x4 loaf pan., Let rise, covered, for 30 minutes., Bake at 375 degrees for 30 minutes.
Balsamic Bleu Cheese Salad
Category: salad
By NANMURAT

So simple, but always gets raves!  You can put leftover steak or roast beef over this for a quick, cool, summer dinner.

Ingredients:
2 cups mixed baby greens
1 cup leaf lettuce - rinsed, dried and torn into bite-size pieces
8 ounces blue cheese, crumbled
1 cup chopped walnuts
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 teaspoons lemon juice

Directions:
In a medium bowl, toss together the mixed greens, leaf lettuce, cheese and walnuts.  Set aside. In a small bowl, whisk together the balsamic vinegar, olive oil and lemon juice.   Pour over the salad mixture and toss well.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 920.9
Fat: 84.4 g
Saturated fat: 26.6 g
Carbohydrates: 14.6 g
Sugars: 4 g
Dietary fiber: 5 g
Protein: 34.4 g
Cholesterol: 85.1 mg
Sodium: 1608.6 mg
Best Fresh Strawberry Pie


Ingredients:
powdered sugar, fresh strawberries, sugar, cornstarch, lemon juice, sugar

Directions:
Sprinkle the powdered sugar over the cooked pie crust.
Fill pie crust with 2 cups of the largest berries.
In a saucepan, crush the remaining 2 cups berries (I use a potato masher].
Add in sugar and cornstarch; stir to combine.
Cook and stir constantly over medium heat for 8-10 minutes or until the mixture is thickened and clear.
Add in lemon juice; stir.
Remove pan from heat and cool slightly.
Pour berry mixture over the berries in the pie crust.
Cover and refrigerate for 4 hours.
Before you are ready to serve, prepare whipped cream as follows: Add whipping cream to a mixing bowl; whip, using an electric mixer.
Gradually add in sugar and whip until peaks form.
Spoon whipped cream over pie wedges if desired.