xiaoxl/recipe_data huggingface dataset:
Crustless Sugar-Free Pumpkin Pie Diabetic


Ingredients:
pumpkin, egg substitute, artificial sweetener, cinnamon, allspice, ginger, salt, reduced-fat graham cracker crumbs, cinnamon

Directions:
In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and  sweetener, beat until smooth.
Add the spices and salt, beat until well  mixed.
Stir in graham cracker crumbs.
Pour into a 9-in. pie plate that has  been coated with nonstick cooking spray.
Bake at 325°F for 50-55 minutes or  until a knife inserted near the center comes out clean.
Cool.
If desired,  garnish with a dollop of whipped topping and sprinkling of cinnamon.
Store  in the refrigerator.
Sweet 'N Low or Sweet One are recommended for baking.
Sour Cream & Mushroom Chicken


Ingredients:
sour cream, water, chicken breasts, mushroom, tomatoes, green onion

Directions:
Preheat your oven to 375 F
Pour soup, sour cream and water into a bowl and mix well.
Add italian seasonings and salt and pepper to taste. Remember that the sour cream is already salty so you shouldn't need much salt at all.
Spray casserole dish with non stick spray.
Place Chicken in Casserole dish.
Cover chicken with the sauce you created.
Sprinkle sliced tomatoes, mushrooms, and green onions on top.
Cook for 30-45 minutes until the chicken is done.
The sauce may seperate a little around the edges, but you can stir it up and it will be just fine.
Serve over noodles or rice.
Shrimp and Tasso Pasta
Category: seafood
By TRAVLEE

This recipe is one of my family's all-time favorites!  You may substitute crawfish for the shrimp and it turns out just as delicious. The tasso gives the sauce its wonderful smoky flavor.  You can substitute smoked ham for the tasso but the smoky flavor may not be as intense.

Ingredients:
½ (16 ounce) package uncooked rotini pasta
1 tablespoon olive oil
1 cup tasso ham, cut into matchsticks
2 tablespoons minced garlic
¾ cup chopped onion
½ cup chopped green bell pepper
¼ cup chopped green onions
¼ cup chopped celery
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon Cajun seasoning blend (such as Tony Chachere's®)
¼ teaspoon hot sauce (such as Tabasco®)
2 cups heavy cream
½ cup grated Parmesan cheese
1 pound peeled crawfish tails
¼ cup chopped fresh parsley

Directions:
Bring a large pot of lightly-salted water to a rolling boil. Stir the rotini into the boiling water. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Meanwhile, heat the olive oil in a large saucepan over medium heat. Stir in the tasso, and cook until golden brown, about 5 minutes. Stir in the garlic, onion, green pepper, green onion, and celery. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the basil, thyme, Cajun seasoning, and hot sauce; cook 1 minute. Pour in the cream, and bring to a simmer over medium-high heat. Reduce heat to medium-low and stir in the Parmesan cheese. Cook and stir until the sauce begins to thicken slightly, about 3 minutes. Add the shrimp and crawfish tails, and cook until hot, then toss with the rotini pasta. Sprinkle with parsley to serve.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 860.2
Fat: 54.5 g
Saturated fat: 30.7 g
Carbohydrates: 53.3 g
Sugars: 3.9 g
Dietary fiber: 3.4 g
Protein: 39.6 g
Cholesterol: 311.5 mg
Sodium: 1177.7 mg
Shrimp and Mushroom Cream Sauce With Linguine


Ingredients:
linguine, onion, butter, mushrooms, shrimp, heavy cream, Italian parsley, cheese, salt, pepper

Directions:
1. Saute onion in butter with a pinch of salt.
2. Add mushrooms, saute for a few minutes then add shrimp. Saute just until shrimp is opaque.
3.  Add cream, bring to a simmer and simmer until thickened.
4. If desired, add salt and pepper to taste.
5. Stir in parsley.  Remove from heat.  Toss with cooked pasta and cheese.
Best Ever Bread Pudding
Category: desserts
By Darcy Lenz

Let's face it, bread pudding is wildly underrated. And I honestly believe it's because so often, the bread pudding we've experienced in restaurants or even at potlucks more closely resembles a sweetened bread cinder block than a rich, custardy pudding. This recipe is here to give you a new lease on the classic dessert. It's almost too easy, but yields utterly decadent results. The key is in the ratio of bread to custard base; this recipe calls for quite a bit of bread, but also has an adequate amount of liquid components to balance it out.

Ingredients:
4 large eggs
4 cups whole milk
1 cup white sugar
1 cup light brown sugar
¾ cup heavy cream
4 tablespoons unsalted butter, melted and cooled
2 tablespoons vanilla extract
½ teaspoon salt
1 (16 ounce) loaf sourdough bread
14 ounces brioche
2 tablespoons white sugar
2 tablespoons light brown sugar
¾ teaspoon ground cinnamon
1 large egg
½ cup heavy cream
1 cup white sugar
½ cup unsalted butter
2 tablespoons bourbon
¼ teaspoon salt

Directions:
Prepare the pudding. Whisk eggs in a large mixing bowl to beat lightly. Whisk in milk, 1 cup white sugar, 1 cup brown sugar, heavy cream, butter, vanilla extract, and salt until evenly combined. Tear sourdough and brioche breads into bite-sized pieces. Add both breads to the custard mixture and stir with a rubber spatula until well coated. Allow to stand at room temperature and soak for 20 to 30 minutes, stirring occasionally. Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish with butter. After soaking, spoon bread mixture into the prepared baking dish. Bake in the preheated oven for 55 minutes. Meanwhile, whisk together the remaining 2 tablespoons white sugar, remaining 2 tablespoons brown sugar, and cinnamon in a small bowl. Remove the pudding from the oven and sprinkle the cinnamon-sugar mixture evenly over the top. Increase oven temperature to 450 degrees F (230 degrees C). Return pudding to the oven and bake until firm with a lightly crisped top, about 6 minutes. Cool at least 20 minutes before slicing. While pudding cools, prepare the sauce. Beat egg in a small mixing bowl. Whisk in the heavy cream. Combine sugar and butter in a medium saucepan over medium heat. Cook, stirring frequently, until butter melts and sugar dissolves. Remove saucepan from heat. While rapidly whisking the butter and sugar mixture, slowly pour in the beaten egg and cream mixture, whisking until entirely incorporated. Whisk in bourbon and return to medium heat. Cook, whisking constantly, for 1 to 2 minutes. Whisk in salt. Cut the pudding into squares and serve with warm bourbon sauce.

Yields: 12 servings

Calories: 716.2
Fat: 30.5 g
Saturated fat: 16.3 g
Carbohydrates: 97 g
Sugars: 63.3 g
Dietary fiber: 1.4 g
Protein: 13.5 g
Cholesterol: 180.9 mg
Sodium: 601.3 mg
Vermont Country Salad


Ingredients:
maple syrup, apple cider vinegar, Dijon mustard, garlic, salt, fresh ground black pepper, bacon, cheddar cheese, crouton

Directions:
To prepare the vinaigrette, combine the syrup, vinegar, mustard, and garlic in a small bowl.
Add the oil in a steady stream, whisking constantly.
Season with the salt and pepper and set aside.
Place the bacon in one layer in a skillet and set over medium heat.
Cook, turning once or twice, until crispy, 5 to 7 minutes.
Transfer to paper towel and let cool slightly.
Crumble.
In a large mixing bowl, combine the greens, cheddar cheese, croutons and the bacon.
Pour the vinaigrette over the top and toss to combine.
Place a neat mound on each plate and serve immediately.
Raspberry-Lemon Custard Cakes


Ingredients:
raspberries, granulated sugar, all-purpose flour, lemon zest, lemon juice, milk, confectioners' sugar

Directions:
Fill  roasting pan with 1/2 inch of hot tap water; place in center of oven.
Heat oven to 350°F.
You'll need eight 6 ounce custard cups; place 4or 5  raspberries on the bottom of each.
Beat egg whites in a medium bowl with mixer on medium speed until foamy.
Beat in 2 tablespoons of the sugar until stiff, shiny peaks form when beaters are lifted.
With same beaters (no need to wash], beat yolks and remaining sugar in a large bowl until mixture is light.
Beat in flour, extract, lemon zest and juice.
Gradually beat in milk.
Using a wire whisk, gently fold egg whites into yolk mixture just until combined.
Divide batter among prepared cups (cups should be filled to the top].
Place cups in hot water in roasting pan.
Bake until puddings are puffed and golden brown on top -- about 24 minutes.
Serve puddings warm or at room temperature, with confectioners' sugar and remaining raspberries.
Cheddar Bacon Hamburgers
Category: meat-and-poultry
By LISASNOW

A great and easy way to add some flavor to your hamburgers!

Ingredients:
1 pound ground beef
½ cup shredded Cheddar cheese
2 tablespoons prepared horseradish
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ cup real bacon bits
4  hamburger buns

Directions:
Preheat grill for high heat. In a large bowl, mix together the ground beef, Cheddar cheese, horseradish, salt, pepper, garlic powder, and bacon bits using your hands. Shape the mixture into 4 hamburger patties. Lightly oil the grill grate. Place hamburger patties on the grill, and cook for 5 minutes per side, or until well done. Serve on buns.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 burgers

Calories: 445.8
Fat: 23.9 g
Saturated fat: 10.3 g
Carbohydrates: 22.8 g
Sugars: 3.5 g
Dietary fiber: 1.3 g
Protein: 33.5 g
Cholesterol: 96.9 mg
Sodium: 1132.8 mg
Potato and Turnip Bake


Ingredients:
bacon, leek, potatoes, salt, pepper, turnip, carrot, fennel seeds, red wine, parsley

Directions:
In a skillet over medium-high heat fry bacon until golden, stirring frequently (10 minutes]. Remove with a slotted spoon and drain on paper towels.
Pour off bacon fat from skillet and reserve.
Heat 1 tablespoon of the bacon drippings in the skillet over medium heat.
Add leeks to skillet cooking until softened and starting to brown (8-10 minutes]. Transfer to a bowl.
Heat another tablespoon of the bacon dripping in the skillet over medium-high heat. Add half of the potatoes and cook until tender and golden brown, tossing and seasoing with 1/4 teaspoon salt and 1/8 teaspoon pepper (15 minutes]. Add potatoes to bowl (with leeks].
Repeat with remaining potoates.
Heat 1 tablespoon bacon drippings in skillet over medium high heat. Add turnips and cook until tender and starting to brown, seaoning with 1/4 teaspoon salt and 1/8 teaspoon pepper (5 minutes]. Add to bowl (with potatoes and leeks].
Add carrot to skillet, stirring for 2 minutes before adding to bowl.
Add remaining salt (1/4 teaspoon] and pepper (1/8 teaspoon] and fennel seeds to bowl and toss.
Spread half of the vegetables in a 13 x 9 x 2 inch baking dish. Sprinkle with bacon and cover with remaining vegetables. Chill to room temperature and then cover and chill overnight.
Preheat oven to 425-degrees F.
Bring vegetables to room temperature. Pour wine over all.
Bake until wine has evaporated and top is browned (30 minutes].
Sprinkle with parsley.
Mediterranean Chicken Bake


Ingredients:
olive oil, fresh garlic, dried oregano leaves, salt, ground black pepper, roasting chicken, chicken broth, red wine vinegar, Spanish olives, brown sugar, fresh parsley

Directions:
Heat the oven to 400 degrees.  Grease a deep, lidded roasting pan or an oval 8-qt. dutch oven with 1 teaspoons oil.  Rinse the chicken and pat dry.  In a small bowl, mix the garlic, oregano, remaining 3 teaspoons of oil, salt and pepper.  Rub the mixture all over the chicken.  Tie the chicken legs together with kitchen twine.  Tuck the wing tips under the back.  Put the chicken into the pan and add the broth, vinegar, and olives.  Sprinkle with brown sugar.  Cover and bake 1 hour, then scatter the potatoes and prunes around the chicken.  Cover and bake 30 - 45 minutes longer, stirring the potatoes once, until the drumsticks move easily, the juices run clear when a thigh is pierced with a sharp knife and the potatoes are tender.
With a slotted spoon or spoons, remove the chicken, potatoes, prunes and olives to a deep serving platter.  Pour the liquid left in the pan into a 4-cup measure.  Skim off and discard the fat.  Serve the juices with the chicken.
Instant Pot® Spicy Macaroni Salad
Category: salad
By lutzflcat

Tired of the same old, slightly sweet macaroni salad? Well, kick it up a notch by adding some spicy flavor. Your egg actually cooks along with the macaroni in the Instant Pot®.

Ingredients:
½ (8 ounce) package elbow macaroni
1 ½ cups water
1 large egg
⅓ cup diced red bell pepper
⅓ cup cubed pepper Jack cheese
¼ cup diced jalapeno pepper, or to taste
¼ cup sliced celery
2 tablespoons diced onion
½ cup mayonnaise
½ tablespoon apple cider vinegar
2 teaspoons chile-garlic sauce (such as Sriracha®)
½ teaspoon salt
¼ teaspoon garlic powder
⅛ teaspoon cayenne pepper
freshly ground black pepper to taste

Directions:
Place macaroni into the bottom of a multi-functional pressure cooker (such as Instant Pot®) and pour in water. Add a trivet on top of that, so that it sits above the the water, and place the egg on it. Close and lock the lid; turn the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove the egg and place into a bowl of ice water for 5 minutes; remove the trivet. Leave the macaroni in the liner, but remove it from the Instant Pot® to avoid additional residual cooking. Add several ice cubes and cold water to the liner, stirring macaroni, which will stop the cooking process. Pour macaroni into a colander; drain very well to avoid a watery macaroni salad. Dry out the inside of the liner and return the macaroni to the liner. Peel the egg and dice. Add egg, red bell pepper, pepper Jack cheese, jalapeno, celery, and onion to the pot and stir. Whisk mayonnaise, vinegar, Sriracha, salt, garlic powder, cayenne, and black pepper together in a small bowl. Add dressing to the macaroni mixture, stir until well incorporated. Transfer the salad to a bowl and refrigerate for at least 1 hour, allowing time for the flavors to meld.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 40 mins
Yields: 4 servings

Calories: 374.3
Fat: 27.1 g
Saturated fat: 5.7 g
Carbohydrates: 24.6 g
Sugars: 2.2 g
Dietary fiber: 1.7 g
Protein: 8.2 g
Cholesterol: 68.7 mg
Sodium: 655.9 mg
Mom's Meatloaf


Ingredients:
lean ground beef, onion, egg, milk, catsup, Worcestershire sauce, salt, pepper

Directions:
In a large bowl, combine beef, cracker crumbs, onion, egg, milk, 1/4 cup catsup, Worcestershire sauce, salt and pepper; mix thoroughly.
In a shallow baking pan, shape into loaf.
Spread remaining catsup over top.
Cover and bake at 350º for 30 minutes.
Drain off fat and continue baking, uncovered, 30 minutes longer.
Passover Vegetable Cups


Ingredients:
onion, carrots, matzo meal, eggs, salt, pepper

Directions:
Cook broccoli until defrosted and drain well., Add all ingredients and mix well., Put mixture into greased muffin tins., Bake 40-50 minutes in a preheated 350F oven.
Dangerously Red Smoothie


Ingredients:
cranberry juice, frozen strawberries, frozen raspberries

Directions:
Combine the yogurt and cranberry juice in a blender., Add the strawberries and raspberries, blend until smooth.
Churro Ice Cream Cones


Ingredients:
all-purpose flour, sugar, salt, dry yeast, milk, butter, cinnamon, sugar, ice cream

Directions:
In order to mold the cones, you will need a sheet of white paper cut into fourths, staples and aluminum foil.
In a bowl, stir flour, sugar, salt, dry yeast.
In another bowl, stir warm milk and yolk. Add to the flour mixture. Then knead until smooth. Add melted butter and continue until its smooth and elastic. Cover the bowl with a damp cloth. Let it stand in a warm area until the dough doubles in size [approx. 1-2 hours].
Divide the dough into 4 pieces. Roll them into 16-inch-long strands about 1/2” to 1” thick.  Cover them loosely and let it stand in a warm area for approximately 15minutes.
Pre-heat oven to 350°F.
Mix sugar and cinnamon. Set aside.
Using a quarter sheet of paper create a cone shape. Staple it [do not use tape as it will melt in the oven]. Then wrap aluminum foil to reinforce the cone mold.
Wrap the doughnut roll around the cone mold.
Brush with egg white and sprinkle or roll the cone in the sugar-cinnamon mixture.
Bake for 15 minutes.
Remove from the oven and let it cool down.  Scoop your favorite ice cream into the cone.  Drizzle chocolate syrup on top.
Salmon in Garlic-Herbed Potato En Croute #SP5


Ingredients:
salmon fillets, pancetta, cream cheese

Directions:
Preheat oven to 375º F. Remove skin from the salmon fillets.
Fry the pancetta until crisp in a large, heavy skillet on medium-low, 7-8 minutes, and drain on paper towels. Add 1 tablespoon of the pan drippings to a small bowl with the cream cheese and mix well. Crumble the pancetta and mix into the cheese.
Place the Simply Potatoes in a medium bowl. Dice the vegetables and mix with the potatoes.
Use a small rubber spatula to evenly coat the top of a fillet with cream cheese mixture, then evenly cover with the Simply Potatoes mixture, pressing firmly, turn over and do the same on that side. Repeat for the remaining 3 filets.
Heat the skillet with the drippings on medium-low and use a metal spatula to carefully set each fillet into the pan. Fry about 4-6  minutes each side, or until nicely browned. Place on a baking sheet and finish in the oven for 5 more minutes. Evenly divide the remaining cream cheese mixture to use as a topping for each piece of salmon and serve.
Greek Vegetable Salad


Ingredients:
cauliflower, broccoli, cherry tomatoes, pitted black olives, feta cheese

Directions:
In a large bowl, combine all ingredients except dressing., Add enough dressing to coat., Toss and refrigerate overnight.
Neapolitan Cake


Ingredients:
eggs, cream cheese, milk, vanilla extract, margarine, powdered sugar, milk

Directions:
Add eggs 1 at a time to cream cheese in a large bowl, beating well after each addition.
Combine whipped topping mix and cake mix in a bowl.
Add cream cheese mixture and milk alternately, beating well after each addition.
Blend in vanilla.
Divide batter into 3 portions.
Stir strawberry drink mix into 1 portion and chocolate drink mix into another portion.
Layer strawberry, vanilla and chocolate batters in greased and floured 9x13 pan.
Bake at 350* for 45 minutes.
Pour BUTTER GLAZE over top of warm cake.
Cool before serving.
BUTTER GLAZE.
Combine margarine and powdered sugar in bowl, blend well.
Add enough milk gradually to make of desired consistency.Mix well.
Sourdough Baguette (Bread Machine)


Ingredients:
water, olive oil, sugar, flour, salt

Directions:
In the bowl of your bread machine add the ingredients in the order they are listed.
Make sure that the yeast does not touch the water.
Set the bread machine on bread cycle.
Options:  remove the bread and form into a baguette, let it rise for 30 minutes.  Preheat oven to 375 degrees and  bake for about 30-35 minutes or until golden brown ~ or ~ leave it in the bread machine and continue cooking.
Cool Whip Cookies


Ingredients:
egg, Cool Whip, powdered sugar

Directions:
Preheat oven to 350.
Combine Egg and CoolWhip (do not over beat].
Add cake mix and beat well.
Roll into small balls.
Roll balls in powder sugar.
Place on baking sheet and criss cross cookies with fork.
Bake for 11 to 13 minutes.
Sicilian Spaghetti
Category: world-cuisine
By DIGGER2640

If you love anchovies and pasta, this recipe is for you.  It's quick, easy and very tasty. Serve with crusty Italian bread, if desired.

Ingredients:
1 pound spaghetti
4 tablespoons olive oil
3 cloves garlic, crushed
1 (2 ounce) can anchovy fillets, chopped
1 cup fine bread crumbs
1 cup chopped fresh parsley
ground black pepper to taste
4 tablespoons freshly grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly. Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together. Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 8 servings

Calories: 354.6
Fat: 9.8 g
Saturated fat: 1.9 g
Carbohydrates: 53.6 g
Sugars: 2.5 g
Dietary fiber: 2.8 g
Protein: 12.4 g
Cholesterol: 7.1 mg
Sodium: 516.3 mg
Teriyaki Salmon


Ingredients:
lemon juice, soy sauce, ground mustard, ground ginger, garlic powder, salmon steaks

Directions:
In a large resealable plastic bag, combine the first six ingredients.
Set aside 1/2 cup for basting and refrigerate.
Add salmon to remaining marinade; turn to coat.
Cover and refrigerate for 1-1/2 hours, turning once.
Drain and discard marinade.
Broil 3-4 inches from the heat for 5 minutes. Spoon reserved marinade over fish; turn and broil for 5 minutes or until fish flakes easily with a fork.
Spoon marinade over fish.
Yield:  4 servings.
**NOTE**.
Marinating time is not included in prep time, as I don't consider that "active work time".
Prawns in Spiced Coconut Sauce


Ingredients:
onion, olive oil, lemongrass, red chilies, green chilies, fresh ginger, reduced sodium soy sauce, tomatoes, white pepper

Directions:
Remove shells from prawns, leaving tails and heads intact.  Remove waste veins and slits prawns down the underside form the head to the tail.
Chop onion finely and fry in oil until soft.  Add lemongrass, sliced chilies and ginger and saute for 2min, then add soy sauce with combined evaporated milk and coconut essence.  Add tomatoes to the pan with a little water.  Cook on low heat until tomato soft and sauce well flavoured.
Add prawns and simmer for about 5 minutes until tender.  Season with pepper.
Serve with steamed rice and green salad.
Toasted Turkey and Bacon Sandwiches


Ingredients:
mayonnaise, bacon, tomatoes, cheddar cheese, butter, margarine

Directions:
IN small bowl,mix mayonnaise and dressing.
Spread on one side of each slice of bread.
Top each of 4 bread slices with turkey, baconk, tomato,cheese and remaining bread slices, mayonnaise mixture side down.
Spread butter on one side of each sandwich.
In a 12 inches skillet, place sandwiches butter side down.
Spread butter over top of each sandwich.
Cover; cook over medium-low heat for 6-8 minutes or until bottoms are golden brown.
Turn sandwiches; cover and cook 5-6 minutes longer or until bottoms are golden brown and cheese is melted.