xiaoxl/recipe_data huggingface dataset:
Cheesy Creamed Spinach
Category: side-dish
By BREN3205

This is a recipe for a delicious and cheesy creamed spinach.  It's easy and tastes much better than any store bought or frozen versions.  I made it for Thanksgiving and it was great!

Ingredients:
3 (10 ounce) bags clean fresh spinach, roughly chopped
1 ¼ cups heavy cream
¼ cup butter
2 tablespoons minced garlic
3 tablespoons minced white onion
6 slices shredded provolone cheese
½ cup freshly grated Parmesan cheese
salt and pepper to taste

Directions:
Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible. Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.

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

Calories: 243.6
Fat: 21.6 g
Saturated fat: 13.4 g
Carbohydrates: 5.3 g
Sugars: 0.7 g
Dietary fiber: 2 g
Protein: 9.1 g
Cholesterol: 68.2 mg
Sodium: 321.9 mg
FPIES-Friendly Breakfast Biscuits


Ingredients:
water, flax seed, sugar, baking powder, cinnamon, salt, soymilk, coconut oil, vanilla

Directions:
Pour ground chia and water into small bowl. Stir, set aside to gel (30 minutes].
Preheat oven to 350°. Line cookie sheet with parchment paper.
While chia gel is forming, continue. In a medium bowl, whisk together garbanzo bean flour, ground flax seeds, sugar, baking powder, cinnamon, and salt. Set aside.
4.	In a small bowl, whisk together soy milk, coconut oil, and vanilla. (Careful not to let oil solidify].
Pour liquids into dry. Whisk to combine.
Add chia eggs. Whisk it again! Let batter rest for 10-15 minutes; perhaps have a dance party, or check the mail.
Spoon out half-dollar size dollops onto parchment paper, about 1.5" apart. Bake for 14 minutes; turn sheets 180° (halfway around]. Bake another 14 minutes, or until edges are golden and cakes COMPLETELY come off parchment paper without sticking at all.
Simply Corn


Ingredients:
corn, water, butter, salt

Directions:
Remove husks and silks from corn.
Place a dish towel over cutting board.  Stand corn up on end and using sharp knife slide down cob cutting off all the kernels.  Go all the way around.  Pick up towel and then pour kernels into medium sauce pan.  (The towel keeps the kernels from bouncing all over the place.].
Using dull side of knife, scrape any "milk" from the cob into pan.
Repeat with remaining corn.
Pour in water.  Place lid on pan.  Heat to boil and cook 3 minutes.  Turn off heat. Let pan set one minute.
Using lid as strainer pour off all water.  Stir in butter until melted.  Salt to taste.
Lentil Soup (Adas)


Ingredients:
red lentils, water, onion, cumin, salt, black pepper

Directions:
Place lentils in pan, add water and bring to a boil, skimming foam as needed.
Add onion, cumin, salt and pepper, mix well and simmer on medium low for 45 minutes.
Stir occasionally.
Add more water as necessary.
Add lemon juice before serving.
Good served with chopped parsley, onions and/or lemon wedges.
Kale and Cabbage Soup
Category: soups-stews-and-chili
By GinaG

I made this recipe as a spin-off of Portuguese kale soup. I liked it so much! I like to serve this with freshly squeezed lemon juice or grated Parmesan cheese (but not both).

Ingredients:
4  tomatoes, peeled and chopped
1 tablespoon butter
1 tablespoon dried minced onion
salt and ground black pepper to taste
2 tablespoons olive oil
4 stalks celery, chopped
1  onion, chopped
3 cloves garlic, minced
2  bay leaves
8 cups hot water
½ head green cabbage, shredded
½ cup beef base
1 teaspoon herbes de Provence
1 pinch red pepper flakes  (Optional)
1 (15 ounce) can kidney beans, rinsed and drained
1 bunch kale, chopped

Directions:
Combine tomatoes, butter, dried minced onion, salt, and black pepper in a small saucepan over medium heat. Bring mixture to a simmer, place a cover on the saucepan, and cook at a simmer for 15 minutes. Heat olive oil in a stock pot over medium heat. Cook and stir celery, onion, garlic, and bay leaves in hot oil until onion is translucent, about 5 minutes. Add tomato mixture; cook and stir another 5 minutes. Remove and discard bay leaves. Pour water into the stock pot. Stir green cabbage, beef base, herbes de Provence, and red pepper flakes into the water. Loosely cover the stock pot and cook the mixture for 25 minutes. Stir kidney beans and kale into the soup. Again loosely cover the pot and continue cooking another 15 minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 199.2
Fat: 7.9 g
Saturated fat: 1.5 g
Carbohydrates: 25 g
Sugars: 6 g
Dietary fiber: 7.9 g
Protein: 10.6 g
Cholesterol: 3.8 mg
Sodium: 3229.2 mg
Maqloobeh


Ingredients:
roasting chicken, cauliflower, eggplant, onion, garlic, rice, pine nuts, fresh parsley, extra virgin olive oil, water

Directions:
In a large saucepan heat the olive oil, add the onion and garlic and cook for two minutes until tender.
Add the chicken, the mixed spices, and season with salt and pepper to taste. Cover with water and bring to a boil. Adjust the seasoning and let simmer until chicken is cooked (about 45 minutes].
While the chicken is cooking, heat the cooking oil in a frying pan.Cut the cauliflower into medium-size pieces and the eggplant into half-inch slices. Deep-fry the vegetables until they are golden brown.
When the chicken is done and you are finished frying the vegetables, drain the chicken stock in another saucepan and SAVE it. We will use this stock to cook the rice.
Rearrange the chicken in the bottom of the saucepan and arrange the fried cauliflower and eggplant on top of it. Add the rice and add the chicken stock. Cover and simmer until rice is cooked.
Remove the pan from the heat.
When you are ready to serve, remove the cover of the saucepan and put the serving tray on top of the saucepan. Flip the saucepan upside-down. Now, you have the saucepan upside-down on top of the serving tray. Slowly lift the saucepan up. All ingredients are now on the serving tray with rice at the bottom topped by the vegetables and the chicken.
Garnish with the chopped parsley.
Toast the pine-nuts and peeled almonds in couple of table spoons of cooking oil until they are gold. Drain the oil and garnish the tray with the nuts and the almonds.
Serve hot with salad and/or plain yogurt.
Flourless Chocolate Heart Cake


Ingredients:
unsalted butter, eggs, granulated sugar, salt, heavy cream, bittersweet chocolate

Directions:
Preheat oven to 375.
Butter two 8-inch heart shaped pans. Coat the pans with cocoa powder.
Separate the eggs into two bowls.
Add sugar to the bowl with the yolks and beat well.
Sift in the cocoa powder. Beat together.  Add enough milk to get it smooth but not runny.
Beat egg whites with a pinch of salt until stiff.
Take a small quantity and stir into the chocolate mixture.  Gently fold in the rest.
Pour into the prepared cake pans.
Bake 20-30 minutes. Let cool.
In a saucepan, boil 1/2 cup and 3 tablespoons of heavy cream.
Remove from the stove and add the chocolate.  Stir well.
Whip in the rest of the cream into soft peaks then fold into the chocolate mixture.
Put the mousse between the two stacked flourless chocolate heart cakes and on the top.
Keep refrigerated.
Pumpkin-Honey Chocolate Chip Cookies


Ingredients:
all-purpose flour, sugar, ground cardamom, ground nutmeg, ground cinnamon, ground ginger, baking soda, baking powder, salt, eggs, canned pumpkin, honey, butter

Directions:
In large bowl, combine flour, sugar, spices, baking soda, baking powder & salt.
In medium bowl, whisk eggs lightly.  Stir in pumpkin, grated carrot, honey & melted butter.  Whisk until combined then stir in the chocolate chips.
Pour the wet ingredients into the dry ingredients and stir just until combined.  Don't over mix.
Spread a sheet of parchment paper over cookie sheets & drop 1 Tablespoon of batter for each cookie about 2-3 inches apart on parchment.
Bake at 350 degrees for 15 minutes, then cool on cookie sheet for about 5 minutes before removing to wire racks to cool the rest of the way.
Cinnamon Chocolate Brownies


Ingredients:
butter, sugar, cold water, eggs, vanilla extract, flour, baking powder, ground cinnamon, salt, chili peppers, ground cayenne pepper, bittersweet chocolate piece, powdered sugar

Directions:
Preheat oven to 350 degrees F; grease a 9x9x2 inch baking dish.
In a medium sauce pan melt butter over low heat.
Whisk in sugar and water.
Whisk in eggs, oil, and vanilla until combined.
Stir in flour, cocoa powder, baking powder, cinnamon, salt and chile pepper or cayenne.
Stir in chocolate.
Pour batter into pan and bake for 23 to 25 minutes until a wooden toothpick inserted comes out clean.
Let cool for 10 minutes then remove from pan to wire rack.
Brush with hot coffee, then cool completely.
Cut into bars and sprinkle with confectioners' sugar or cinnamon sugar.
Palm Beach Fizz Cocktail


Ingredients:
apricot brandy, Grand Marnier

Directions:
Combine first 3 ingredients in a champagne flute & stir well., Top with champagne.
Honey Glazed Ham
Category: main-dish
By Colleen B. Smith

This ham tastes very much like the famous honey baked ham but costs much less, and there's no need to fight the crowds at holiday time. You can even buy the ham presliced to make it easier and more like the original. It is very good.  (I do this while preparing the rest of the meal in the kitchen so that I don't forget to baste!)

Ingredients:
1 (5 pound) ready-to-eat ham
¼ cup whole cloves
¼ cup dark corn syrup
2 cups honey
⅔ cup butter

Directions:
Preheat oven to 325 degrees F (165 degrees C). Score ham, and stud with the whole cloves. Place ham in foil lined pan. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 15 servings

Calories: 520.8
Fat: 28.3 g
Saturated fat: 12.3 g
Carbohydrates: 42.4 g
Sugars: 38.6 g
Dietary fiber: 0.6 g
Protein: 26.1 g
Cholesterol: 95.8 mg
Sodium: 1492.3 mg
Turkey Pot Pie I
Category: main-dish
By Charlotte

A perfect way to use leftover turkey. This pie tastes yummy, and will feed up to eight hungry people.

Ingredients:
1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter, divided
1 small onion, minced
2 stalks celery, chopped
2  carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes  chicken bouillon
2 cups water
3  potatoes, peeled and cubed
1 ½ cups cubed cooked turkey
3 tablespoons all-purpose flour
½ cup milk

Directions:
Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 - 10 inch pie

Calories: 482.4
Fat: 27.3 g
Saturated fat: 9.2 g
Carbohydrates: 45.7 g
Sugars: 2.9 g
Dietary fiber: 4.9 g
Protein: 13.9 g
Cholesterol: 38.2 mg
Sodium: 670.8 mg
Smoked Salmon With Yogurt and Capers


Ingredients:
low-fat plain yogurt, smoked salmon, red onion, capers, fresh ground black pepper

Directions:
Cut each toast in half and divide yogurt equally among the four portions; smooth to edges with the back of your spoon.
Top each with an equal amount of the smoked salmon.
Sprinkle with red onions and capers; season with black pepper.
NOTE:  If using regular plain yogurt, you can easily make it the consistency of Greek yogurt by what I call straining.  I use a small clean strainer and spoon some yogurt into it and let it drip over a bowl for 15 to 20 minutes until it reaches the desired consistency.
Traditional Appalachian Spoon Bread
Category: bread
By GagesMom2

Creamy and comforting side dish that goes well with a hearty beef stew or winter-time soup. My grandfather made this and shared his recipe with me. Dish out with a spoon and serve with plenty of real butter. Enjoy!

Ingredients:
2 ¾ cups milk
1 cup white cornmeal
2 tablespoons butter, softened
1 teaspoon salt
4 large eggs, separated
1 tablespoon white sugar
½ teaspoon cream of tartar
⅛ teaspoon cream of tartar
1 pinch salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an oven-proof cast iron Dutch oven or a deep baking dish. Heat milk and cornmeal in the top of a double boiler over simmering water, stirring frequently, until thick and creamy, about 5 minutes. Remove cornmeal mixture from heat and stir in butter and 1 teaspoon salt until well combined. Beat egg yolks, sugar, and 1/2 teaspoon cream of tartar together in a bowl until smooth; stir into cornmeal mixture. Beat egg whites, 1/8 teaspoon cream of tartar, and 1 pinch salt together in a separate bowl using an electric mixer until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Gently fold egg white mixture into cornmeal mixture until well mixed and fluffy; pour into prepared Dutch oven. Bake in the preheated oven until golden brown with a moist center, about 30 minutes. Allow to rest for 10 to 15 minutes before serving.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 220
Fat: 10.1 g
Saturated fat: 5 g
Carbohydrates: 23.4 g
Sugars: 7.7 g
Dietary fiber: 1.5 g
Protein: 9.6 g
Cholesterol: 143.1 mg
Sodium: 514.6 mg
Air Fryer Bang-Bang Chicken
Category: meat-and-poultry
By Soup Loving Nicole

Sweet, spicy, air-fried chicken that's tender on the inside and crunchy on the outside. My version gets a double dose of bang-bang sauce which is sure to please the taste buds. Serve in leafy lettuce wraps if desired.

Ingredients:
1 cup mayonnaise
½ cup sweet chili sauce
2 tablespoons Sriracha sauce
⅓ cup flour
1 pound chicken breast tenderloins, cut into bite-size pieces
1 ½ cups panko bread crumbs
2  green onions, chopped

Directions:
Whisk mayonnaise, sweet chili sauce, and Sriracha together in a large bowl. Spoon out 3/4 cup of the mixture and set aside. Place flour in a large resealable plastic bag. Add chicken, close bag, and shake to coat. Transfer coated chicken pieces to the large bowl with the mayonnaise mixture and stir to combine. Place panko bread crumbs in another large plastic resealable bag. Working in batches, drop chicken pieces into bread crumbs, close, and shake to coat. Preheat an air fryer to 400 degrees F (200 degrees C). Place as many chicken pieces into the air fryer basket as you can without overcrowding. Cook in the hot air fryer for 10 minutes. Flip and cook 5 additional minutes. Repeat with remaining chicken. Transfer fried chicken to a large bowl and pour reserved sauce over the top. Sprinkle with green onions and toss to coat. Serve immediately.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 489
Fat: 32.6 g
Saturated fat: 5.3 g
Carbohydrates: 34.9 g
Sugars: 7.1 g
Dietary fiber: 1.1 g
Protein: 20.9 g
Cholesterol: 60 mg
Sodium: 817.7 mg
Sugar and Spice Muffins
Category: bread
By dakota kelly

A great recipe compliments of my grandma. The muffins taste like cake doughnuts....yummm!

Ingredients:
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
⅓ cup vegetable oil
¾ cup white sugar
1  egg
¾ cup milk
¾ cup white sugar
1 teaspoon ground cinnamon
½ cup butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups. In a large bowl, combine flour, baking powder, salt and nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean. While muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. While muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 1 dozen

Calories: 299.3
Fat: 14.7 g
Saturated fat: 6.2 g
Carbohydrates: 40 g
Sugars: 25.8 g
Dietary fiber: 0.6 g
Protein: 3 g
Cholesterol: 37.1 mg
Sodium: 208.8 mg
Giant Bacon-Wrapped Meatballs
Category: world-cuisine
By Jen Swanson

Delicious firm Italian meatballs wrapped in crisp bacon.

Ingredients:
3 pounds ground beef
3  eggs
½ cup grated Parmesan cheese
¼ cup chopped fresh parsley
½ cup dry bread crumbs
1 tablespoon minced garlic
1 tablespoon onion powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 pound sliced bacon, cut in half crosswise

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper. Mix ground beef, eggs, Parmesan cheese, parsley, bread crumbs, garlic, onion powder, salt, black pepper, oregano, and basil in a large bowl until thoroughly combined. Form meat mix into 2-inch meatballs. Wrap half a bacon slice around a meatball; turn the meatball around 45 degrees and wrap a second half-slice of bacon around the meatball so the meat is enclosed by bacon. Repeat, forming 12 meatballs and wrapping each one in 2 half-slices of bacon. Place wrapped meatballs onto the prepared baking sheet with seam sides down. Bake in the preheated oven until meatballs are no longer pink inside and bacon is crisp, about 45 minutes. An instant-read meat thermometer inserted into the center of a meatball should read at least 160 degrees F (70 degrees C). Pour off excess grease.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 327.1
Fat: 21.4 g
Saturated fat: 8.1 g
Carbohydrates: 4.7 g
Sugars: 0.6 g
Dietary fiber: 0.4 g
Protein: 27.4 g
Cholesterol: 134.1 mg
Sodium: 648.7 mg
Whole Wheat Cornmeal Molasses Banana Bread


Ingredients:
whole wheat flour, cornmeal, baking powder, baking soda, salt, raisins, banana, molasses, honey, buttermilk

Directions:
Preheat oven to 350 degrees.
Combine flour, cornmeal, baking powder, baking soda, and salt. Mix in raisins.
In a separate bowl, mash bananas and stir in molasses, honey, and buttermilk.  Add this mixture to the dry ingredients and stir only enough to blend.
Pour into two 4 1/2 x 8 1/2 lightly greased loaf pans and bake for 40 to 50 minutes.
Banana Cake


Ingredients:
butter, sugar, vanilla essence, bananas, egg, self-raising flour, milk

Directions:
Preheat oven to 180°C., Beat butter and sugar until light and creamy., Add mashed banana., Add egg gradually beating after each addition., Add essence., Fold in sifted flour alternately with milk., Stir until just combined and mixture is smooth., Bake in a 9x23 cm oiled loaf tin for 45 minutes or till skewer comes out clean., Leave cake in tin for 5 minutes, thank turn onto a wire rack to cool.
Double-Dutch Mac & Cheese With Chard


Ingredients:
butter, onion, garlic cloves, unbleached all-purpose flour, reduced-fat milk, gouda cheese, gouda cheese, edam cheese, cayenne pepper, ground nutmeg, swiss chard, kale, elbow macaroni, cumin seed

Directions:
Melt 3 tablespoons butter in large pot over medium heat. Add onion; sauté until translucent, about 5 minutes. Stir in garlic, then flour; stir constantly 1 minute. Gradually whisk in milk. Cook, whisking occasionally, until mixture begins to boil, about 5 minutes. Add 2 cups coarsely grated Gouda and 1 cup Edam. Stir until cheeses melt, about 2 minutes. Stir in cayenne and nutmeg. Season sauce with salt and pepper.
Preheat oven to 350°F Butter 13x9x2- inch baking dish. Cook chard in large pot of boiling salted water until tender, about 1 minute. Using slotted spoon, transfer chard to plate; cool. Reserve pot with water. Squeeze water from chard; chop finely.
Return water in pot to boil. Add macaroni; cook until tender but still firm to bite, stirring occasionally. Drain. Stir macaroni into warm cheese sauce. Place half of macaroni in dish; smooth top. Top with 1 cup Edam cheese, then chard. Top with remaining macaroni mixture; spread evenly.
Melt 3 tablespoons butter. Place breadcrumbs in medium bowl. Drizzle butter over; toss. Add 1/2 cup finely grated Gouda and sprinkle with salt and pepper; toss. Sprinkle breadcrumb mixture over mac and cheese. Sprinkle cumin seeds over, if desired.
Bake mac and cheese until breadcrumbs are golden and edges are bubbling, about 40 minutes. Let stand 10 minutes.
Broccoli Casserole
Category: side-dish
By Laura Baker

Broccoli casserole enriched with cheese, mayonnaise, and cream of mushroom soup - delicious and EASY to make!

Ingredients:
3 tablespoons butter
1  onion, chopped
2 (10 ounce) packages chopped frozen broccoli, thawed
1 (10.75 ounce) can  condensed cream of mushroom soup
1 cup shredded sharp Cheddar cheese
1 cup mayonnaise
2  eggs, beaten
½ teaspoon garlic salt
¼ teaspoon ground black pepper
½ teaspoon seasoned salt
1 ½ teaspoons lemon juice
12  buttery round crackers, crushed fine
2 tablespoons butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden. In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, mayonnaise, eggs, garlic salt, pepper, seasoned salt, and lemon juice. Sprinkle crushed crackers over top and dot with remaining 2 tablespoons butter. Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 423
Fat: 39.2 g
Saturated fat: 12.1 g
Carbohydrates: 11.8 g
Sugars: 3.3 g
Dietary fiber: 2.5 g
Protein: 8.3 g
Cholesterol: 79 mg
Sodium: 795.3 mg