xiaoxl/recipe_data huggingface dataset:
Parchment-Cooked Fish with Morels, Spring Garlic, and Thyme
Category: main-dish
By doch83

A rather simple recipe that tastes like it took all day. Use Pacific halibut, striped bass, tilapia, or other sustainable white-fleshed fish.

Ingredients:
1 pound fresh morel mushrooms
salt and ground black pepper to taste
4 (6 ounce) Pacific halibut fillets
1 ½ teaspoons butter
½ cup chopped garlic scapes
5 sprigs fresh thyme, leaves stripped and chopped
1 tablespoon canola oil, or as needed
4  12x20-inch pieces of parchment paper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place morel mushrooms in a dry skillet over medium heat and sprinkle with salt and black pepper. Cook, stirring often, until the mushrooms release their juice and the juice evaporates, about 5 minutes. Sprinkle halibut fillets with salt and black pepper on both sides. Heat butter in a large skillet over medium-low heat and cook the halibut fillets until golden brown on the outside, about 2 minutes per side. Remove fish from skillet and set aside. Cook and stir garlic scapes in the same skillet used to cook fish until fragrant, about 1 minute. Remove pan from heat and stir morel mushrooms and thyme with the garlic scapes until combined. Fold a piece of parchment paper in half crosswise. Use scissors to cut a very large valentine-like heart shape out of the folded paper, as large as possible. Repeat with remaining parchment to make 4 large heart shapes. Open the heart shapes; brush right sides of the hearts with canola oil. Place 1/4 morel mushroom mixture in the left (unoiled) half of each heart. Place a halibut fillet on the mushroom mixture. Sprinkle fish with salt and black pepper. Fold the oiled right half of the heart over the fish. Fold about 1/4 inch of parchment paper over, starting at the rounded end, and work your way down to the point, folding as you go. Fold the edge over a second time to enclose fish and mushrooms in a bundle with a double-folded, sealed edge. Leave about 1/4 inch of the bottom point unfolded. Use a straw inserted into the open bottom to blow air into the bundle, making it puff up like a small balloon. Twist the bottom closed to enclose the air. Place parchment bundles on 2 baking sheets; don't let the bundles touch each other. Bake in the preheated oven until fish is no longer translucent in the center, about 15 minutes. To serve, plate each portion and carefully cut open the parchment to reveal the fish, mushrooms, and juices. Bundle will release hot steam when opened.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 servings

Calories: 280.3
Fat: 9 g
Saturated fat: 1.8 g
Carbohydrates: 11.1 g
Sugars: 1.6 g
Dietary fiber: 1.8 g
Protein: 38.8 g
Cholesterol: 57.7 mg
Sodium: 104.1 mg
Spiced Yogurt Muffins


Ingredients:
all-purpose flour, light brown sugar, baking powder, baking soda, salt, ground cinnamon, ground allspice, ground cloves, nutmeg, eggs, plain low-fat yogurt, unsalted butter, unsweetened applesauce, vanilla extract, granulated sugar

Directions:
Preheat oven to 375 degrees.
Line 18 muffin cups with paper or foil liners. Lightly spray the liners with vegetable oil spray.
In a food processor, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, allspice, cloves, and 1/2 teaspoons of the nutmeg and pulse to blend. Transfer to a large bowl.
In a medium bowl, whisk the eggs, yogurt, butter, applesauce, and vanilla. Fold the yogurt mixture into the dry ingredients until just blended.
Spoon the batter into the prepared muffin cups. Sprinkle the granulated sugar and remaining 1/4 teaspoons over the muffins. Bake for 18 minutes, until the muffins are springy; let cool in the pans for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Butterscotch Budino
Category: world-cuisine
By Chef John

I'm gonna show you my take on this amazing Italian custard pudding. Above and beyond that rich and decadent butterscotch flavor, the texture here is unbelievable. To say it's smooth and luxurious doesn't come close to doing it justice. Serve as-is, with whipped cream, or topped with caramel sauce and flaky sea salt.

Ingredients:
½ cup packed dark brown sugar
¼ teaspoon kosher salt
¼ cup water
2 tablespoons unsalted butter
1 ½ cups heavy cream
¾ cup milk
1 large egg
2 large egg yolks
2 tablespoons cornstarch
1 teaspoon cornstarch
1 tablespoon white rum

Directions:
Combine brown sugar, salt, and water in a deep, heavy-bottomed saucepan and place over medium-high heat. Bring to a boil; cook until the caramel is very dark, and bubbles appear, 7 to 10 minutes. Immediately turn off heat. Carefully whisk in 2 tablespoons butter; pour in heavy cream and continue to stir. Be careful, as the mixture may boil up in the pan. Stir over medium-low heat until sugar dissolves. Whisk in milk. Whisk whole egg, egg yolks, and 2 tablespoons plus 1 teaspoon cornstarch together in a mixing bowl. Slowly whisk in 1 cup of the hot cream mixture to temper the egg mixture. Whisk the egg mixture into the saucepan and increase heat to medium-high. Bring to a simmer, and cook, whisking, until the mixture thickens, about 2 minutes. Remove from heat and pour into a fine-mesh strainer set over a bowl to remove any lumps. Whisk in rum. Pour into serving glasses. Let cool to room temperature, about 20 minutes, before wrapping in plastic wrap and refrigerating until thoroughly chilled, 3 to 4 hours.

Prep time: 15 mins
Cook time: 20 mins
Total time: 3 hrs 55 mins
Yields: 4 servings

Calories: 556.2
Fat: 43.1 g
Saturated fat: 26 g
Carbohydrates: 36.3 g
Sugars: 29.1 g
Protein: 6.3 g
Cholesterol: 290.1 mg
Sodium: 203.5 mg
Tart Apple Crisp With Stevia


Ingredients:
tart apples, stevia powder, cinnamon, nutmeg, flour, whole wheat flour, rolled oats, brown sugar, cinnamon, nutmeg, salt, butter

Directions:
Preheat oven to 350 degrees.
Peel apples (I leave half of the apples unpeeled to get the nutritional benefits of the some of the skin].  Slice into 1/4" slices.
Combine apple slices, Stevia powder, cinnamon, nutmeg and flour.  Toss to coat.  Squeeze the juice of one lemon over the apples and toss to coat.
Put apples into baking dish - I use a large 13" oval ceramic casserole dish.
In bowl combine flour, oat meal, brown sugar, salt, cinnamon and nutmeg from topping ingredients.  Mix well.  Cut in soften butter.  I use my hand to make sure to incorporate the butter into the dry ingredients.  You should get small crumbs.
Put topping over apples to cover.  There should be plenty to adequately cover the apples.
Bake 40 - 50 minutes until apples are cooked (bubbly].
Cool and serve.
My kids like to top with vanilla ice cream or whipped cream.
Macaroni and Cheese Soup


Ingredients:
reduced-sodium chicken broth, elbow macaroni, carrots, onions, butter, flour, milk, cheddar cheese

Directions:
Bring chicken broth to boil in 2 quart saucepan.
Add macaroni and carrots and simmer 7 minutes, stirring occasionally.
Remove from heat and set aside.
Saute onion in butter in 3 quart saucepan.
Reduce heat to low and blend in flour.
Gradually add milk and stir in macaroni mixture.
Cook, stirring constantly, until thickened.
Remove from heat.
Add cheese; stir until melted.
Easy Gazpacho


Ingredients:
Italian tomatoes, olive oil, tomato juice, garlic clove, malt vinegar, salt, cucumber, tomatoes, onion, celery, green pepper

Directions:
In medium size bowl, combine chopped tomatoes, crumbs, olive oil, tomato juice, garlic, vinegar and salt.
Cover and refrigerate.
When ready to serve, ladle tomato mixture in individual bowls.
Place chopped vegetables in separate serving plates and set on table for guests to garnish soup according to taste.
Enjoy!
Canadian Tea


Ingredients:
fresh cranberries, cinnamon, sugar, boiling water

Directions:
"Combine the cranberries, cinnamon, lemon juice, orange juice and sugar in a large saucepan and pour on the rapidly boiling water. Stir well and let the mixture steep for 10 minutes. Strain and serve hot, or chill and serve cold over ice."
Big Bob Gibson's White BBQ Sauce Copycat
Category: side-dish
By sanjose_hockey

This is not the EXACT recipe. However, it is hard to tell the difference in taste! Adjust the ratios to make the spice and/or consistency to what your taste buds prefer. Great for BBQ, drizzled on shrimp tacos, sandwiches, etc!

Ingredients:
½ cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon white sugar
½ teaspoon lemon juice
½ teaspoon prepared horseradish
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
2 tablespoons water, or more to taste

Directions:
Stir mayonnaise, vinegar, sugar, lemon juice, horseradish, salt, black pepper, and cayenne pepper together in a bowl until smooth. Slowly stream water into the sauce, increasing the amount until you reach your desired consistency.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 servings

Calories: 106.2
Fat: 10.9 g
Saturated fat: 1.6 g
Carbohydrates: 2.2 g
Sugars: 1.8 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Cholesterol: 5.2 mg
Sodium: 224.8 mg
Stella's Oat and Raisin Cookies


Ingredients:
butter, caster sugar, cinnamon, egg, milk, plain flour, self raising flour, rolled oats, raisins, raw sugar

Directions:
Preheat oven to 180 degrees celsius.
Beat butter, sugar and cinnamon until light and fluffy.
Add egg and mix well.
Add milk and raisins and mix well.
Add oats and flours and blend until the mixture forms a soft dough.
Shape 1 teaspoon of dough into a ball and place on greased baking trays. Leave sufficient space between each dough ball as some spreading will take place in the cooking process. Sprinkle with raw sugar and bake for 12 to 15 minutes or until golden brown. Place cookies on a cooling rack until ready to place in the cookie jar.
Another Mock Sour Cream


Ingredients:
low fat cottage cheese, buttermilk, lemon juice

Directions:
"Blend all ingredients in blender until smooth.  (Scrape sides of container often with rubber spatula while blending.]."
Southwest Vegetable Soup


Ingredients:
vegetable broth, diced tomatoes, water, corn, green beans, green chilies, onion, tomato sauce, corn tortillas, chili powder, garlic powder

Directions:
Mix all ingredients together in a pot over high heat., Bring to a boil., Then lower your heat and simmer for about an hour., The soup should be thickened and the tortilla pieces will be mostly dissolved., To serve, top with crumbled tortilla chips and a little grated cheese.
Gizzard Stew
Category: soups-stews-and-chili
By SANDREL

This very easy and once the chicken gizzards are boiled, this dish is very fast.

Ingredients:
2 pounds chicken gizzards
water to cover
4 (3 ounce) packages chicken flavored ramen noodles
1 teaspoon all-purpose flour
water as needed
salt and pepper to taste

Directions:
Rinse gizzards and place in a large pot. Add water to cover, cover pot with lid and boil over medium high heat until gizzards are tender, about 30 to 45 minutes. Once gizzards are tender, drain 1/2 of the water out of the pot. In a small bowl, combine the ramen flavor packet mixes with the flour and add enough water to liquefy mixture. Pour into pot with gizzards and season with salt and pepper to taste. Reduce heat to low and simmer until sauce/gravy is thickened to taste. Meanwhile, bring a large pot of lightly salted water to a boil. Add ramen noodles and cook for 5 to 6 minutes or until al dente; drain and serve hot with gizzards stew on top.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 8 servings

Calories: 238.4
Fat: 2.2 g
Saturated fat: 0.4 g
Carbohydrates: 28.2 g
Sugars: 1.5 g
Dietary fiber: 1.2 g
Protein: 26 g
Cholesterol: 236.2 mg
Sodium: 489.9 mg
Way Too Easy Garlic Zucchini


Ingredients:
zucchini, garlic cloves, olive oil, butter, parmesan cheese

Directions:
Over med/high, heat pan.
add oil (this stops the butter burning].
add butter.
add garlic and keep stirring until cooked but not brown.
add zucchini, stir and toss, coating all the zucchini, until done; we like it with lots of crunch.
Season to taste and add parmesan, if using.
Tuscan Sausage Ragu
Category: side-dish
By TerryWilson

A thick, rich meat sauce excellent with rigatoni, rotelle or any other thick pasta.

Ingredients:
2 tablespoons olive oil
1 pound bulk sweet Italian sausage
1 pound bulk hot Italian sausage
1 large red onion, diced
2  ribs celery, diced
3 cloves garlic, minced
½ cup dry red wine
1 (28 ounce) can Italian-style diced tomatoes, undrained
1 (28 ounce) can tomato sauce
salt to taste
1 cup heavy cream

Directions:
Heat the olive oil in a large skillet over medium heat. Cook and stir the sweet and hot Italian sausage until browned, about 10 minutes. Break the meat up into crumbles as it cooks. Stir in the onion, celery, and garlic; cook and stir until the onion is translucent, about 8 more minutes. Pour the mixture into a slow cooker. Pour red wine into the skillet, and stir to dissolve the brown flavor bits from the bottom of the skillet. Pour the wine into the slow cooker. Add the diced tomatoes, tomato sauce, and salt to taste. Mix well. Cover the slow cooker, set to Low, and cook for 5 hours. Pour in the cream, stir, cover, and cook for 1 more hour. Adjust salt again if necessary, and serve.

Prep time: 20 mins
Cook time: 6 hrs 15 mins
Total time: 6 hrs 35 mins
Yields: 10 servings

Calories: 370
Fat: 28.3 g
Saturated fat: 11.7 g
Carbohydrates: 11.8 g
Sugars: 6.4 g
Dietary fiber: 2.3 g
Protein: 14.8 g
Cholesterol: 74.9 mg
Sodium: 1241.3 mg
Low Carb Peanut Butter Cup Cheesecake Squares


Ingredients:
peanut butter, Splenda sugar substitute, egg, vanilla, salt, Splenda sugar substitute, cream cheese, Splenda sugar substitute, vanilla extract, heavy whipping cream

Directions:
Preheat oven to 350°F.
For crust, in medium bowl, combine 1 cup peanut butter, 1/2 cup Splenda, 1 egg, 1 tsp vanilla and salt until smooth.
Evenly press mixture into the bottom of a 9x13" baking dish.
Bake at 350°F for 12 minutes, or until golden brown.
Cool on rack completely.
Melt chocolate and mix with Splenda; pour over cooled crust and let cool 15 minutes.
In mixing bowl, with electric mixer, beat cream cheese and remaining Splenda and 2 teaspoons vanilla until blended.
Slowly add whipping cream and continue beating at medium-high speed until smooth and fluffy.
Spread over cooled chocolate layer on crust.
In small microwave safe bowl, melt remaining 1/4 peanut butter until it can be stirred smooth.
Drizzle over top of cream cheese mixture.
Chill for one hour until set; cut into squares and serve.
Cauliflower Bake


Ingredients:
cauliflower, onion, butter, margarine, all-purpose flour, salt, pepper, milk, cheddar cheese, parsley

Directions:
Wash cauliflower and remove leaves and woody stem.
Break into floweretts. (You should have about 4 cups.]
In a medium saucepan cook cauliflower, covered, in a small amount of boiling salted water for 5 minutes. Drain.
In the same saucepan cook onion in margarine or butter until onion is tender but not brown.
Stir in the flour, salt, pepper, and ground red pepper.
Add half-and-half, light cream, or milk all at once.
Cook and stir over medium heat until thickened and bubbly.
Add cheese, stirring until cheese melts.
Stir in cooked cauliflower.
Transfer mixture to a 1-quart casserole.
Bake in a 350 degree F oven about 15 minutes or until heated through. Sprinkle the top with the snipped parsley.
Really Good Low Cal, Low-Fat, Healthy Blueberry Oatmeal Muffins


Ingredients:
whole wheat flour, brown sugar substitute, baking powder, cinnamon, oats, canola oil, 2% low-fat milk, vanilla, blueberries

Directions:
Preheat oven 400., Combine fist five ingredients in bowl and whisk until mixed well., Stir in all remaining ingredients except blueberries and mix., Gently fold in bluebberries and fill lined muffin cups to 3/4 full., Bake for 18 - 20 minutes.
Peppery Greens With Watermelon


Ingredients:
seedless watermelon, black pepper, extra virgin olive oil, arugula, salt

Directions:
In a medium bowl, put watermelon, cheese, vinegar and pepper. Marinate in the refrigerator for 15 minutes.
Add olive oil, salad greens and salt; toss. Serve, sprinkled with nuts.
Zucchini & Summer Squash Skillet


Ingredients:
butter, garlic clove, scallion, zucchini, dried basil, black pepper, salt

Directions:
In a large skillet over medium heat, melt butter.
Sauté garlic and scallion until garlic is tender but not browned.
Loosely scatter zucchini and summer squash into skillet.  Stir in basil, pepper and salt and cover skillet.
Cook for 8-10 minutes, stirring occasionally until zucchini/squash slices are tender.
New England Clam Chowder I
Category: soups-stews-and-chili
By Debbie2

Hot and hearty recipe that will warm you up on cold winter days.

Ingredients:
4 slices bacon, diced
1 ½ cups chopped onion
1 ½ cups water
4 cups peeled and cubed potatoes
1 ½ teaspoons salt
½ teaspoon ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
2 (10 ounce) cans minced clams

Directions:
Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 395.8
Fat: 22.5 g
Saturated fat: 11.5 g
Carbohydrates: 24 g
Sugars: 2 g
Dietary fiber: 2.2 g
Protein: 24.1 g
Cholesterol: 101.4 mg
Sodium: 706.2 mg
Over the Rainbow Macaroni and Cheese


Ingredients:
elbow macaroni, butter, butter, muenster cheese, mild cheddar cheese, sharp cheddar cheese, monterey jack cheese, half-and-half, Velveeta cheese, eggs, seasoning salt, fresh ground black pepper

Directions:
Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 2 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
Delicious Shrimp Cocktail


Ingredients:
ketchup, water, yellow onion, plum tomato, fresh cilantro, lime juice, salt, Hass avocadoes

Directions:
Bring water to a boil, add salt and shrimp (leave tails on]. Boil for 3-4 mins or until pink, do not overcook. Strain shrimp out of the water (reserve the water]. Shock the shrimp in icy cold water, to stop the cooking process. Remove the tails.
Run water (the one you boiled the shrimp in] through a strainer to strain the grits.
Put warm water and entire bottle of ketchup in a glass container, and whisk until well blended.  To this sauce add in the onion, tomato, cilantro, lime juice, and hot sauce. Stir. Last but not least add the shrimp.
Seal the container and allow it to sit in the fridge for 6hrs-overnight. The longer the better.  Serve with the avocados and crackers and enjoy!
Sticky Date Pudding (Microwave)


Ingredients:
brown sugar, butter, dates, hot water, bicarbonate of soda, butter, caster sugar, orange, zest of, vanilla essence, eggs, self-raising flour

Directions:
Caramel sauce: Put all ingredient in a 2-litre ovenproof glass jug. Cook, uncovered in the microwave for 5-6 minutes on 850 watts/high/100%, stirring 2-3 times during cooking. Remove from microwave and set aside.
Grease a 22 cm ring container with high sides.
Combine dates and water in a heatproof dish. cook, uncovered, for 4-5 minutes on 850 watts/high/100%.
Quickly stir in bicarb of soda (mixture will froth, so don't worry].
Cream together butter, sugar and orange rind. Add vanilla and eggs, one at a time.
Fold in flour and date mixture. Spread in prepared container. Place on a rack and cook, uncovered, for 8-10 minutes on 650 watts/medium high/70%.
Gently pour two-thirds of the caramel sauce over the half-cooked pudding. Put it back into microwave oven and cook, uncovered, for a further 5-6 minutes on 500 watts/medium/50%. Allow to stand for 5 minutes before turning out.
Serve with remaining sauce.
Lemon Garlic Tilapia


Ingredients:
fresh lemon juice, butter, garlic clove, dried parsley flakes, pepper

Directions:
Preheat oven to 375°F; spray a baking dish with non-stick spray or wipe with traditional shortening.
Rinse tilapia fillets under cool water, and pat dry with paper towels.
Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.
Cocoa Roasted Butternut Squash


Ingredients:
cocoa powder, salt, cayenne pepper, cinnamon, sugar, canola oil

Directions:
Heat oven to 375°F.
In a small bowl, combine the cocoa powder, salt, cayenne, cinnamon, and sugar.
Arrange the squash chunks on two large baking sheets. Drizzle the oil over the squash and toss to coat evenly.
Sprinkle the cocoa mixture over the squash and toss to coat.
Roast for 45 to 55 minutes, or until tender. Transfer to a serving dish and sprinkle with the toasted almonds.
Curried Broccoli Salad with Bacon and Cashews


Ingredients:
broccoli florets, red onion, raisins, cashews, mayonnaise, sour cream, sugar, cider vinegar, mild curry powder, salt, bacon

Directions:
Chop broccoli florets finely with a chef knife, or you may pulse"lightly" in a food processor until finely chopped.
Toss broccoli with onions, raisins, and cashews in a mixing bowl.
In another small bowl, stir together mayo, sour cream, sugar, vinegar, curry powder and salt.
Use a whisk to blend well.
Add dressing to salad and toss until vegetables are evenly coated.
Cover and refrigerate for 2-3 hours (to blend flavors].
Garnish with crumbled bacon just before serving.
Can be made up to one day in advance.
Apple Pie Moonshine
Category: drinks
By STASH

Great tasting apple pie in a jar but it does pack quite a kick if your not careful. The longer it sits in the fridge the better it seems to get. Makes a great gift.

Ingredients:
1 gallon apple juice
1 gallon apple cider
2 cups white sugar
2 cups brown sugar
4  cinnamon sticks, or more to taste
1 pinch apple pie spice
1 (750 milliliter) bottle 190 proof grain alcohol
1 (750 milliliter) bottle vodka

Directions:
Combine apple juice, apple cider, white sugar, brown sugar, and cinnamon sticks in a large pot; bring to almost a boil. Cover pot with a lid, reduce heat, and simmer for about 1 hour. Remove pot from heat and cool completely. Stir grain alcohol and vodka into syrup and remove cinnamon sticks. Pour apple pie moonshine into clean glass jars or bottles. Store in the refrigerator.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 100 servings

Calories: 103.5
Carbohydrates: 16.8 g
Sugars: 15.7 g
Dietary fiber: 0.1 g
Sodium: 6.6 mg