xiaoxl/recipe_data huggingface dataset:
Spring Chicken Casserole


Ingredients:
olive oil, boneless skinless chicken breasts, black pepper, garlic clove, baby potatoes, button mushrooms, plain flour, tomatoes, parsley

Directions:
Preheat oven to 180°C.
Heat the olive oil in a frying pan over a high heat.
Season the chicken with pepper on both sides and then add them to the frying pan and quickly brown on both sides.
Remove chicken and drain on paper towel and then transfer to a large casserole dish.
Reduce the heat and add the baby onions, carrots, the garlic, the potatoes and the mushrooms and fry for 5 minutes stirring occasionally.
Remove the vegetable from the pan with a slotted spoon and drain on kitchen paper and then add to the casserole dish.
Sprinkle the flour into the pan and then blend in the stock, stirring until thickened and then add the tomatoes and half of the chopped parsley and stir well and then add to the casserole dish.
Cover the casserole dish with a lid and cook in the oven for 45 minutes.
Serve sprinkled with the remaining chopped parsley.
Tuscan White Bean and Fennel Stew With Orange and Rosemary


Ingredients:
olive oil, yellow sweet onion, garlic cloves, fennel bulb, dry white wine, vegetable broth, small red potato, diced tomatoes with juice, zucchini, cannellini, white beans, orange zest, fresh rosemary, dried rosemary

Directions:
Heat olive oil in large sauce pan over medium-high heat.
Add onion and sauté until soft, about 5 minutes.
Add garlic and cook stirring for about 30 seconds.
Add the fennel and wine and bring to a boil. Reduce the heat and simmer, uncovered and stirring, until the wine is reduced by one half, about 5 minutes.
Add the stock, potatoes, tomatoes and salt and pepper to taste.
Bring to a boil then reduce heat and simmer until potatoes are softened, about 20 minutes.
Add the zucchini, beans and salt and pepper to taste.
Simmer until the ingredients are tender and desired consistency is achieved, about 15 minutes.
A few minutes before serving, stir in the orange zest and rosemary.
Chocolate Carrot Cupcakes
Category: desserts
By LaurenLee3

This recipe is both delicious and healthy, and it's a great way for chocoholics to sneak in their veggies! These cupcakes are very muffin-like, but they are fluffy, chocolaty, and moist. They're a healthy twist to your basic chocolate cupcakes, without sacrificing taste or texture. Enjoy!

Ingredients:
2 cups grated carrots
3  eggs
⅓ cup milk
¼ cup applesauce
2 tablespoons canola oil
½ teaspoon vanilla extract
2 cups all-purpose flour
1 ½ cups white sugar
½ cup unsweetened cocoa powder
2 teaspoons baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon  (Optional)
¼ cup semisweet chocolate chips, or to taste
¼ cup dried cranberries, or to taste  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners. Whisk carrots, eggs, milk, applesauce, canola oil, and vanilla extract together in a bowl. Mix flour, sugar, cocoa powder, baking soda, salt, and cinnamon together in a separate bowl; stir into carrot mixture until just combined into a batter. Fold chocolate chips and cranberries into batter. Spoon about 2 tablespoons batter into each prepared muffin cup. Bake in the preheated oven until cupcakes are fluffy and a toothpick inserted in the center comes out clean, about 25 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 24 cupcakes

Calories: 128.5
Fat: 2.7 g
Saturated fat: 0.8 g
Carbohydrates: 25 g
Sugars: 15.2 g
Dietary fiber: 1.3 g
Protein: 2.5 g
Cholesterol: 23.5 mg
Sodium: 170.6 mg
Hawaiian Hamburgers With Grilled Pineapple


Ingredients:
honey, cinnamon, paprika, curry powder, ginger powder, nutmeg, garlic, green onions, black pepper, seasoning salt, low sodium soy sauce, pineapple rings, lettuce leaf

Directions:
In a large bowl whisk/mix the first six ingredients together until well blended.
Add in the ground beef with garlic, green onions, black pepper and salt; mix to combine.
Shape the ground beef into 7-8 patties (about 1-inch thick].
Place the shaped patties on a baking sheet; cover with plastic wrap and refrigerate for about 6 hours.
Grill the burgers over medium-high heat, brushing with soy sauce while grilling.
Grill for about 6 minutes per side.
The last 4 minutes or grilling place the pineapple slices on the grill; lightly brown on both sides (about 2 minutes per side].
Place a lettuce leaf on each crusty bun.
Top with a grilled burger and then a slice of grilled pineapple.
Delicious!
Southern Tuna Macaroni Salad
Category: pasta-and-noodles
By Ali Ramee

Creamy from eggs and mayonnaise, tangy and acidic from mustard, pickles and chow chow, with a nice crunch from celery and onion. The Cajun spice just rounds it out with a blend of spices, the pimentos add a pop of color and sweetness, and tuna complements and ties all the flavors together in this Southern macaroni salad. Could top with some parsley for added color! Put this in a tortilla or melt some cheese on toast and make an open-faced sandwich!

Ingredients:
½ cup diced red onion
1 (16 ounce) package elbow macaroni
1 cup mayonnaise
½ cup chopped pimento peppers
5 tablespoons dill pickle relish
2 tablespoons chow-chow (optional)
1 tablespoon Dijon mustard
1 teaspoon Cajun seasoning
1 teaspoon kosher salt
3 ribs celery, diced
2 large hard-boiled eggs, chopped
2 (6.5 ounce) jars tuna packed in oil

Directions:
Place diced onion in a large bowl and cover with cold water. Let sit for 5 minutes. Drain into a colander. While onion soaks, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain into the same colander as red onion and run under cold water to stop cooking and cool to room temperature. Place mayonnaise, pimentos, relish, chow-chow, mustard, Cajun seasoning, and salt in a large bowl and stir to combine. Add pasta, red onion, and celery and stir to combine. Gently fold in tuna and eggs to combine.

Prep time: 15 mins
Total time: 20 mins
Yields: 8 servings

Calories: 523.4
Fat: 27.6 g
Saturated fat: 4.5 g
Carbohydrates: 45.9 g
Sugars: 3.2 g
Dietary fiber: 2.7 g
Protein: 22 g
Cholesterol: 71.1 mg
Sodium: 775.1 mg
Stromboli


Ingredients:
provolone cheese, mozzarella cheese, ham slices, butter, parmesan cheese

Directions:
Wrap the bread dough in plastic wrap and thaw overnight in the fridge.
Preheat the oven to 375°.
Place the dough on lightly greased baking sheet.
Pat the dough to a 10x15-inch rectangle.
Arrange the mozzarella cheese lengthwise down center; layer with pepperoni, then provolone; ham is last.
Moisten the edges of dough with water.
Bring each long side of dough to center; press edges together securely-to seal ends.
Brush loaf with melted butter and sprinkle top with parmesan cheese.
Bake for 20 minutes or until lightly browned.
Cool on wire rack.
Cut with serrated knife into 12 pieces.
Serve with your favorite pizza sauce-warmed.
Baked Cabbage


Ingredients:
green cabbage, onion, eggs, gouda cheese, salt, pepper, celery seed, butter

Directions:
Preheat oven to 350.  Lightly grease/spray a large casserole dish; set aside.
Cook the cabbage and onion  in boiling salted water for 7-8 minutes; drain.
In a mixing bowl, beat the eggs with the cream, shredded cheese,  salt, pepper and celery seeds.  Toss this micture with the cooked, drained cabbage mixture.
Pour into prepared casserole dish.
In a small bowl mix together melted butter and crushed crackers/croutons.  Evenly sprinkle over the cabbage casserole.
Bake at 350, uncovered for about 25 minutes.
Dal Bhat (Red Lentils With Rice)


Ingredients:
red lentil, red onion, garlic cloves, ginger, salt, mustard seeds, turmeric, cumin seed, coriander powder, tomatoes, butter, cilantro, water, basmati rice

Directions:
Wash the lentils and rinse a couple of times. Be careful to remove any stones. If you have time, soak the lentils in water as long as you can, up to overnight, before you cook. They get very soft and cook faster.
Start rice preparation according to package directions.
Prep the onion, garlic, ginger, tomatoes, and cilantro/green onion and set aside.
Heat oil on high. Add ginger, garlic and onion, and stir fry on high until the onion is a little brown on the edges, 1-2 minutes. Stir in cumin seeds, salt , turmeric, mustard seed and coriander powder. Turn the heat down to medium and cook for 2 minutes, stirring often. Add tomatoes and butter. Stir, cover with lid and cook for 4 minutes. Stir in the lentils, cover and cook for 5 minutes. After cooking for 5 minutes, add one cup of water, cover with lid and cook for 5 more minutes. When the 5 minutes are up, stir in 2 more cups of water, as the water will begin to decrease as you cook. Continue cooking on medium for 10 minutes.  The dal should be cooked and ready to serve.  If not tender, cook a little longer, adding more water if necessary.
Sprinkle the chopped cilantro and/or green onion on top of the dal and serve with or on top of the rice.  It is typical to serve with chutney or spicy peppers.
Filet Mignon for Two
Category: meat-and-poultry
By KheringtonsMommy

Filet mignon with Gorgonzola sauce is a very simple and delicious meal for two. A good sear on your steak will ensure a juicy, tender steak. I have found this to be the best way to cook a steak indoors.

Ingredients:
2 (6 ounce) filet mignon steaks
1 teaspoon olive oil
salt and ground black pepper to taste
1 tablespoon butter
1  shallot, minced
1 teaspoon minced garlic
1 cup heavy cream
4 ounces crumbled Gorgonzola cheese
salt and ground black pepper to taste

Directions:
Preheat the oven to 500 degrees F (260 degrees C). Place a large, oven-proof skillet in the oven as it preheats. Bring steaks to room temperature. Rub with olive oil and season generously with salt and pepper. Remove the hot skillet from the oven carefully and place it on a burner set to high heat. Leave the oven on. Place steaks into the dry pan immediately and sear, turning with tongs, 1 to 2 minutes on both sides. Transfer the pan back into the preheated oven and cook until desired doneness is reached, 3 to 5 minutes. For medium doneness, an instant-read thermometer inserted into the centers should read 140 degrees F (60 degrees C). Transfer steaks to a warm platter and tent loosely with foil. Let rest for 5 to 10 minutes; the steaks will continue to cook during this process and the internal temperature will rise 5 to 10 degrees. Meanwhile, heat butter in a medium saucepan over medium heat. Add shallot and garlic and saute until shallot is tender, 5 to 7 minutes. Pour in cream; let cook until reduced by half, about 10 minutes. Turn heat to low and add Gorgonzola cheese. Let cheese melt; season with salt and pepper. Serve sauce with steaks.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 servings

Calories: 1030.7
Fat: 81.6 g
Saturated fat: 46.5 g
Carbohydrates: 8 g
Sugars: 0.9 g
Dietary fiber: 0.2 g
Protein: 63.7 g
Cholesterol: 372.6 mg
Sodium: 904.7 mg
Best Banana Muffins


Ingredients:
butter, sugar, eggs, flour, baking soda, salt, sour cream, vanilla, walnuts, pecans

Directions:
Preheat the oven to 350 degrees.  Line the muffin tins with paper liners or grease the tins.
Peal the bananas, put on a plate and mash them with a form or put in a mixer and beat with a paddle attachment.  Beat until mashed.  Add sugar and eggs, beat until smooth.  Reduce the speed to low.  Add the flour, baking soda, and salt; beat until combined well.  Add the sour cream and vanilla, beat until combined.  Hand stir in nuts if desired.
Fill the muffin tins 3/4's full.  Sprinkle the tops of muffins with raw sugar.  Bake until a tester comes out clean, usually about 20 minutes for regular muffins and 10-12 minutes for mini muffins, rotating the pans halfway through.  Transfer to a wire rack until cool.
Moroccan Spiced Stewed Pork Belly in a Slow Cooker


Ingredients:
yellow onions, yellow onions, garlic cloves, fresh ginger, dried mushroom, ras el hanout spice mix, saffron, honey, salt, argan oil, yoghurt, tomatoes, white wine

Directions:
Heat oil in a deep cast iron skillet (or a cast iron dutch oven] over medium high heat. Cube the belly with skin on and salt the meat. Add meat to oil and brown on each side. Work in batches if your skillet is small - don't crowd the meat. Remove the meat from the skillet and set aside in a bowl.
Add diced onions to the skillet and fry in the oil until they are beginning to brown (ie past translucent but not burnt]. Add ginger and garlic and stir up and fry for one more minute.
Add wine and stock and deglaze pan (scrape up the browned bits into the liquid]. Add tomato, spices, safron, honey and salt. Taste for saltiness - do not undersalt. The liquid will not be flavorful or even tasty at this stage so only judge the salt. Add the yoghurt slowly and stir as you add (this prevents it from curdling]. Reduce the liquid if it looks like a lot (if you reduce too much, no worries, you'll add back just the right amount of water in the next step].
Pour the liquid from the skillet into your slow cooker. Add the meat with any juices from the bowl into your slow cooker. Add the quartered small onions and the dried mushrooms. Add water to almost cover the meat and stir the liquid. Cook on low setting for 9 hours. I do all the prep the night before and then refrigerate the uncooked food in the insert until I'm ready to place it in the base the next morning and turn it on. When I get home I have a gorgeous fragrant meal.
Serve ladled over couscous and garnish with chopped fresh cilantro.
Indonesian Style Stir-Fried Cabbage


Ingredients:
garlic clove, cabbage, onion, red chili pepper, eggs

Directions:
Heat oil in the frying pan, then add the onion, chilli and garlic.
Cook until soft.
Break chicken stock cube into the pan and stir to spread throughout the mixture.
Add all of the chopped cabbage and salt and pepper, then stir to coat the mixture.
Place lid on the pan and cook over a low heat for a further 10-15 minutes (the cabbage should be soft by this time].
Stir in the beaten eggs until they are cooked (about a minute].
Serve it in a hot dish.
Homemade Mayonnaise


Ingredients:
salt, Chinese mustard, lemon juice, water, canola oil

Directions:
Begin with all ingredients at room temperature, they will emulsify more readily.
In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice and water together to form a base.
With the motor running, add the oil in a thin, steady stream.
The mixture will take on a whitish color just like mayonnaise (of all things].
(After 2 or 3 days covered in the refrigerator make sure it passes the sniff test before using again.].
Perfect Chocolate Buttercream Frosting
Category: desserts
By FoodJunkie

This decadent chocolate buttercream frosting is a hit for any special occasion. It's rich, creamy, and simple.

Ingredients:
5 cups powdered sugar
¾ cup unsweetened cocoa powder
1 cup unsalted butter, softened
2 teaspoons vanilla extract
5 tablespoons whipping cream, or more as needed

Directions:
Combine powdered sugar and cocoa powder in a large bowl. Add butter and mix with an electric mixer until crumbly. Slowly add whipping cream and mix until frosting comes together. Add vanilla extract and mix to the desired texture, adding more whipping cream, 1 tablespoon at a time, if frosting is too thick.

Prep time: 10 mins
Total time: 10 mins
Yields: 24 servings

Calories: 187.3
Fat: 9.2 g
Saturated fat: 5.8 g
Carbohydrates: 27.6 g
Sugars: 25.7 g
Dietary fiber: 0.9 g
Protein: 0.7 g
Cholesterol: 24.6 mg
Sodium: 3.1 mg
Lemon Crumb Cake


Ingredients:
all-purpose flour, sugar, brown sugar, fresh lemon zest, ground cinnamon, canola oil, fresh lemon juice, sour cream, egg, vanilla extract, baking powder, baking soda, powdered sugar

Directions:
Preheat oven to 325 degrees F.
Grease& flour an 8" square baking pan.
Combine flour, both sugars,lemon zest, and cinnamon.
Add oil and lemon juice and stir just until dry ingredients are all moistened and starts to clump up (mixture should have lots of large clumps of varying sizes, as well as some smaller pea sized lumps - it should be very lumpy, not fine].
Scoop out 1 cup of this mixture and set aside in a small bowl- this will be your crumb topping.
Whisk together sour cream, egg, vanilla, baking powder, and baking soda well.
Using a mixer, add sour cream mixture to clumpy mixture still in mixing bowl and beat until smooth.
Pour into pan, spreading with a spatula until even.
Sprinkle reserved clumpy mixture over the top.
Bake about 40 minutes or until cake tester comes out clean.
Let cool in pan on wire racks.
Before serving, sprinkle with powdered sugar, then cut into squares and serve.
Fried Plantains With Powdered Sugar...and Rum


Ingredients:
plantains, olive oil, powdered sugar, rum, nutmeg, salt, Cool Whip

Directions:
In large fry pan, add 1 tblsp oil. Heat oil to medium stage and lay each strip in the pan.(Fry 1 plantain in each batch]. When the strips start to turn a golden brown, flip then over and add a little more oil.Fry the other side until golden and brown.
There will not be much oil left in the pan.
Sprinkle a little rum over the strips if desired.
Sprinkle a little nutmeg on one side.
A dash of salt on the strips.
Take out the strips and place on a warm plate. Keep warm in a 250° oven.
Fry the second batch. Follow the steps.
Fry the third batch. Follow the steps.
When the frying is completed, take out the plates. Cut the strips in half of the length. Roll up and secure with toothpick.
Place back on plate.
Let the strips cool, then take out the toothpicks. The plantains will hold the rolled shape.
Sprinkle with powdered sugar right before serving. You can serve warm or cold, but if you serve warm the powdered sugar will soak in and you have have to pass separate powdered sugar, I pass a separate sifter after serving and each person can sift their own sugar on their serving.
Italian Sausage and Shrimp Soup


Ingredients:
bulk Italian sausage, shrimp, olive oil, diced tomatoes, onion, celery, bay leaf, garlic, kosher salt, pepper, Italian parsley, parmesan cheese

Directions:
In a large pot heat olive oil and add garlic and onion, cook for 2 minutes., Add sausage and cook until almost brown., Add celery and cook for 3 minutes., Add potatoes, diced tomatoes, chicken stock, bay leaf, salt and pepper., Bring to a boil, reduce heat and simmer for 20 minutes., Add shrimp, spinach, parsley and red pepper., Simmer for 30 minutes., Serve with grated parmesan cheese.
Bacon and Smoked Salmon Pinwheels
Category: meat-and-poultry
By Avon- status quo PRO

A classic cocktail party appetizer with a new twist.

Ingredients:
4 slices bacon
2 ounces mayonnaise
1 clove garlic, minced
3  fresh chives, chopped, or more to taste
salt and ground black pepper to taste
1 sheet frozen puff pastry, thawed
6  grape tomatoes, chopped
2 ounces smoked salmon, flaked

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop. Make an aioli by combining mayonnaise, garlic, chives, salt, and pepper in a bowl. Set aside. Roll the puff pastry out into a 12-inch square. Spread aioli onto the pastry quickly and top with bacon, tomatoes, and salmon. Roll up jelly roll-style and cut into 12 equal pieces. Lay on the prepared baking sheet and let chill for about 30 minutes. Bake in the preheated oven until golden, about 18 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 12 pinwheels

Calories: 337.3
Fat: 25.8 g
Saturated fat: 5.9 g
Carbohydrates: 19.5 g
Sugars: 0.4 g
Dietary fiber: 0.8 g
Protein: 7.2 g
Cholesterol: 12.4 mg
Sodium: 393.9 mg
Sweet Orange Coleslaw


Ingredients:
cooked brown rice, granny smith apples, pecans, mayonnaise, Dijon mustard, salt

Directions:
Chop the apples (I don't peel them].
In a small bowl mix the orange juice concentate, mayo, dijon, and salt.  In a large serving bowl toss the coleslaw mix, rice, and apples.
Mix the dressing with the slaw until well coated.  Stir in the pecans.
Chill before serving.
Southwestern Steak and Beans Crock Pot


Ingredients:
dried pinto bean, water, salt pork, red chili pepper, onion, garlic cloves, tomato paste, chili powder, cumin seed, marjoram

Directions:
Soak beans in water overnight.
Brown salt pork in skillet; drain off fat in paper towels.
In crock pot, combine soaked beans (with water], browned pork and remaining ingredients.
Cover and cook 1 hour on high.
Reduce heat to low and cook an additional 8 to 9 hours.
Cheese Stuffed Mini Sweet Peppers


Ingredients:
mini sweet peppers, parmigiano-reggiano cheese

Directions:
"Preheat the oven to 400 degrees.  Wash and halve the peppers and remove the seeds.  Leave the stem intact so that the cheese does not ooze out at it melts--also for the cuteness factor.  Mix breadcrumbs and Parmesan together in a small bowl.  I used Emeril's italian seasoned panko breadcrumbs; if you're using plain, you will want to season with salt and herbs.  Using a small spoon, stuff about 1/2 to 3/4 teaspoons of cheese in each pepper half; no more than half full as the cheese puffs as it bakes.  Sprinkle cheese and bread crumbs on pepper halves and place on an ungreased baking sheet.  Bake for 10 to 20 minutes depending upon how soft you like your peppers."
Gluten Free Biscuits (No Gums)


Ingredients:
baking powder, salt, baking soda, sugar, egg, heavy cream, sour cream

Directions:
In a medium bowl mix all the dry ingredients.
In a small bowl stir together all wet ingredients.
With a spatula or spoon stir wet ingredients into dry, until combined. The dough is a bit sticky but holds together.
Scoop ¼ cup balls of dough and drop on cookie sheet or roll them using your hands into balls. Bake for 10-12 minutes.
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper or grease cookie sheet.
Zucchini and Tuna Pappardelle


Ingredients:
pappardelle pasta, butter, shallots, red onion, kosher salt, ground black pepper, dry white wine, chicken broth, vegetable broth, heavy cream, parmesan cheese, tuna, zucchini, chives, lemon juice, parmesan cheese

Directions:
Cook pasta in salted water until al dente, 8 to 10 minutes.
Using a vegetable peeler, slice the zucchini into ribbons and set aside.
Melt the butter in a large skillet over medium-high heat. Add shallots or onions, 1/2 tsp salt, 1/4 tsp pepper and saute until golden, about 5 minutes.
Add wine and cook until it is almost all evaporated, 3 to 4 minutes. Add the broth and cook 2 to 3 minutes.
Reduce heat to medium, add the cream and simmer until just thickened., 3 to 4 minutes.
Add the peas and cook 1 minute.
Add the 1/2 cup cheese and the tuna and cook until heated through, 1 to 2 minutes.
Drain the pasta, reserving a few tablespoons of the cooking water, and add the pasta and reserved cooking water to the skillet.
Add the zucchini, 3 tbl chives, and lemon juice, and toss gently. Correct seasonings.
Transfer to a serving platter and sprinkle with remaining chives and 2 tbl parmesan.
Salmon Patties


Ingredients:
red salmon, egg

Directions:
Mix together.
Form into patties (about 6], Spray Foreman grill or skillet.
Takes about 6-7 minutes in Foreman Grill.
In skillet cook till brown on one side, turn and do same on other side.
Serve with baby potatoes, creamed peas and a salad.
Wild West Baked Chili Mac


Ingredients:
Velveeta shells and cheese dinner, green pepper

Directions:
PREHEAT oven to 375°F Prepare shells and cheese dinner as directed on package.
Stir in chili and peppers. Spread into 13x9-inch baking dish.
Prepare the cornbread batter as directed on package; spoon evenly over chili mixture to within 1/2 inch of edges.
Bake 25 to 30 minutes in preheated 375 degree oven, or until top of cornbread is golden brown and wooden pick inserted in center comes out clean.
Serving Suggestion -- a little extra shredded cheese, or some sour cream!  If you like it a little spicy, use hot chili with beans.