xiaoxl/recipe_data huggingface dataset:
Grilled  Eggplant Romano


Ingredients:
eggplants, garlic powder, cheese, olive oil

Directions:
Turn your barbecue on to high.
Cut the eggplants into 1/2 inch pieces.
Grill them until they are lightly charred. Remove from the grill and set aside.
If you can't grill them all at once, remove the first batch and do the second.
Once they are cook do the following:.
In a 9x2x13 inch ceramic dish coat the bottom with a good layer of the pasta sauce.
Lay the eggplant in a single layer over the sauce.
Sprinkle with 1 cup of the cheese over the eggplants.  Then sprinkle 1 tablespoons of the garlic powder over top of that.  Repeat ending with the cheese and garlic powder.
Sprinkle the bread crumbs on top and drizzle with a little olive oil if you like.
Cook in a 375'F oven for about 45 minutes or until the bread crumbs are a golden brown and the eggplant is bubbling around the edges.
Bon Appetit!
Chicken, Rice, and Green Bean Casserole
Category: meat-and-poultry
By JEHASTY

This is comfort food at its best! Yum!

Ingredients:
1 (6 ounce) package wild rice (such as Uncle Ben's ®)
3 cups water
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast meat - cut into chunks
1 (14.5 ounce) can French-cut green beans, drained
1 (10.75 ounce) can  cream of mushroom soup
1 cup mayonnaise

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Bring the wild  rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 25 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. While the rice cooks, heat the oil in a pan over medium heat. Add the chicken and cook until completely browned on all sides, about 5 minutes. Combine the rice, chicken, green beans, mushroom soup, and mayonnaise in a large baking dish. Bake in the preheated oven until the chicken is no longer pink in the center, about 45 minutes.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 507.6
Fat: 37.1 g
Saturated fat: 6.1 g
Carbohydrates: 22.8 g
Sugars: 2.2 g
Dietary fiber: 2.8 g
Protein: 21.7 g
Cholesterol: 60 mg
Sodium: 755.6 mg
Kittencal's Fried Bologna Sandwich


Ingredients:
butter, brown mustard, swiss cheese, sweet onion

Directions:
Slice each of the buns in half, then spread each side with about 2 teaspoons butter (can use more].
Spray the pan with non-stick cooking spray or melt 1-2 tablespoons butter in the skillet until melted.
Place the buns on the skillet buttered side down; leave untouched in the skillet for 1-2 minutes or until browned; remove to a plate and spread brown mustard on one or both sides of the buns (over the butter].
Fry the bologna slices in the same skillet with a slit cut in the middle to prevent it from curling while frying turning once after it had developed that slighty burnt crispy coating on one side.
Turn the slices over and place a slice (or two] of Swiss cheese on top, then continue to cook until the underneath part is browned and the cheese on top has melted; remove from skillet or griddle, then place the slices of cooked bologna onto each bun the top with onion slices then cover with the top part of bun.
Delicious!
Chef Joey's  Yeast Free Vegan Pizza Pie


Ingredients:
baking powder, sea salt, water, olive oil

Directions:
Preheat oven to 400'F.
Put the flours, salt and baking powder into the bowl of a food processor and process until well combined.
Mix the olive oil and water together and pour through the feeding tub of the food processor.
Process for a minute or so and then check your dough.  It should be somewhat sticky.
Let it sit in a bowl with a damp cloth over it while you prepare your toppings.
For my pizza I like to use chopped onions, garlic, mushrooms, cherry tomatoes, sweet bell pepper and vegan cheeses.
Of course this is a personal choice.  Just remember not to over load the pizza with toppings and sauce.  Moderation is best for even baking.
Once you are done cutting up toppings put the pizza crust onto an oiled 12" pizza pan and bake it in the preheated 400'F oven for 12-15 minutes.
In the meantime, cook the onion and pepper for a few minutes, then add the garlic and mushrooms until just done.
When the pizza crust finishes take it out of the oven then top it with the pizza sauce and cover it with toppings and then the cheese.  I use Vegan Jack Cheese and Powdered Vegan Parmesan. You can also add Soy Pepperoni if you wish.
I put the pizza back into the oven for another 10-15 minutes so the cheese melts and the crust gets a nice light golden colour.
Bon Apetit!
Martha Stewart's Bearnaise Sauce


Ingredients:
tarragon vinegar, dry white wine, shallot, ground black pepper, tarragon leaf, water, unsalted butter, coarse salt, pepper, lemon juice

Directions:
Combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan.
Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes.
Add egg yolks and 1 tablespoon of water to reduced vinegar mixture.
Whisk until thick and pale, about 2 minutes.
Set pan over moderately low heat and continue to whisk at reasonable speed reaching all over bottom and insides of pan, where eggs tend to overcook.
To moderate heat, frequently move pan off burner for a few seconds, then back on.
As they cook, the eggs will become frothy and increase in volume, then thicken.
When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat.
By spoonfuls, add soft butter, whisking constantly to incorporate each addition.
As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed.
Continue incorporating butter until sauce has thickened to consistency desired.
Season with salt, remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper.
Add a few droplets of lemon juice if necessary.
Molly's High Country Garden Carrot Cake


Ingredients:
eggs, white sugar, pure vanilla extract, all-purpose flour, baking soda, baking powder, salt, cinnamon, ground nutmeg, carrots, pecans, cream cheese, butter, vanilla, powdered sugar, milk

Directions:
Preheat oven to 375 degrees.  Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, sugar and vanilla.  In a separate bowl, mix together flour, baking soda, baking powder, salt, cinnamon and nutmeg.  Add flour mixture to egg mixture.  Stir in grated carrots and pecans or raisins if using.  Pour into prepared pan.
Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean.  Let cool in the pan for 10 minutes, then turn out onto a wire rack and let cool.  Turn the cake over onto a platter and let cool completely before frosting.
For frosting, beat cream cheese and butter together with a mixer.  Add vanilla and powdered sugar, and beat until combined.  If necessary, add a tablespoon or two of milk or cream until the frosting is the consistency you like for spreading.
Cilantro Garlic Lime Sauteed Shrimp
Category: seafood
By Emily

Shrimp sauteed in cilantro, garlic, lime, salsa, and white wine. So simple, yet so delicious! A twist on the usual garlicky sauteed shrimp. The best shrimp recipe I have ever eaten. Served with tortillas or over rice.

Ingredients:
1 ½ pounds shrimp, tails removed
1 bunch fresh cilantro, chopped, or to taste, divided
¼ cup olive oil
½  yellow onion, chopped
5 cloves garlic, chopped, or more to taste
2 cups salsa
1  red bell pepper, finely chopped
¾ cup white wine
1 small red chile pepper, pureed
1 teaspoon lemon juice, or to taste
1 teaspoon lime juice, or to taste

Directions:
Toss shrimp and half the cilantro together in a bowl. Heat olive oil in a skillet over medium heat; saute onion until translucent, 1 to 2 minutes. Add garlic and saute until browned, 1 to 2 minutes. Stir salsa, red bell pepper, white wine, red chile pepper puree, lemon juice, and lime juice into onion mixture; bring to a boil. Reduce heat and simmer, 2 to 3 minutes. Add shrimp to salsa mixture; cook and stir until shrimp are cooked through, about 5 minutes. Garnish with remaining cilantro and add more lemon or lime juice to taste.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 350.3
Fat: 15.4 g
Saturated fat: 2.3 g
Carbohydrates: 14.8 g
Sugars: 6.7 g
Dietary fiber: 3.5 g
Protein: 30.9 g
Cholesterol: 258.9 mg
Sodium: 1086.3 mg
Chicken and Stuffing Casserole
Category: main-dish
By Crystal Williams

This casserole got me and my family our '10 minutes of fame'. It was entered in the "News Channel 7 Kitchen Recipes" and I had 6 news crew members here at my home eating it! Not only is it easy to make, it is truly delicious, too! Serve with a fresh green salad if desired.

Ingredients:
1 (3 pound) whole chicken
8 ounces dry bread stuffing mix
1 (10.75 ounce) can  condensed cream of chicken soup
1 (10.75 ounce) can  condensed cream of celery soup
1 ¼ cups chicken broth (from boiling the chicken)
1 cup evaporated milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer. In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.

Yields: 8 servings

Calories: 579.5
Fat: 32.9 g
Saturated fat: 10.1 g
Carbohydrates: 30.2 g
Sugars: 6.2 g
Dietary fiber: 1.1 g
Protein: 38.3 g
Cholesterol: 144.4 mg
Sodium: 1141.9 mg
Moroccan Spiced Chicken Stew With Carrots


Ingredients:
carrots, boneless skinless chicken breasts, garlic clove, cinnamon stick, cumin, ginger, allspice, clove, chicken broth, golden raisins, cilantro leaf

Directions:
Place carrots in an oven-proof pot.
Toss chicken with spices; add to pot.
Pour chicken broth overtop.
Cover and bake at 350* for 1 1/2-2 hours, until chicken is tender.
Add raisins and cook 10 minutes more.
Top with cilantro leaves, if desired.
Mix cooking liquid with curry gravy powder until thickened, if desired, and serve overtop of chicken.
Enjoy!
Valerie's Fruit Dip
Category: appetizers-and-snacks
By Valerie Cain Cuff

Spear your favorite fruit on a toothpick and dip it! It will taste fabulous with this creamy vanilla dip!

Ingredients:
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 cup whole milk

Directions:
In a medium bowl, mix together the vanilla pudding mix, frozen whipped topping, cream cheese, confectioner's sugar and milk.  Serve chilled.

Prep time: 15 mins
Total time: 15 mins
Yields: 3 cups

Calories: 415.4
Fat: 24.1 g
Saturated fat: 17.2 g
Carbohydrates: 47.3 g
Sugars: 43 g
Protein: 4.6 g
Cholesterol: 46.9 mg
Sodium: 369.5 mg
Bat Eyes


Ingredients:
"black olives"

Directions:
"Stuff olives with cream cheese.  Serve on bed of lettuce if desired."
Almond-Chive Salmon


Ingredients:
fresh chives, fresh parsley, lemon rind, salt, salmon fillets, fresh ground black pepper, lemon wedges

Directions:
Preheat oven to 400°.
Combine first 5 ingredients in a food processor; add 1/4 teaspoon salt. Process until finely chopped.
Sprinkle salmon with the remaining 1/4 teaspoon salt and pepper. Top fillets evenly with breadcrumb mixture; press gently to adhere. Place fillets on a baking sheet coated with cooking spray.
Bake at 400° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.
Oat Toffee Cherry Chocolate Cookie


Ingredients:
all-purpose flour, baking soda, unsalted butter, granulated sugar, light-brown sugar, cinnamon, salt, egg, pure vanilla extract, old fashioned oats, dried cherries, bittersweet chocolate

Directions:
Heat oven to 350° F. Sift together flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugars, cinnamon and salt on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.
Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1½ inches in diameter. To bake, cut logs into ¾ inch pieces. Bake on parchment lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.
Wild Blackberry Muffins
Category: bread
By ghostwriter511

Simple and great blackberry muffins.

Ingredients:
½ cup milk
1  egg
3 tablespoons olive oil
1 cup all-purpose flour
¼ cup white sugar
1 teaspoon baking powder
½ cup blackberries

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners. Mix milk, egg, and olive oil together in a bowl. Add flour, sugar, and baking powder; mix well. Fold blackberries into the batter. Spoon batter into the muffin tin, filling each cup 1/2 way. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 9 muffins

Calories: 130.3
Fat: 5.5 g
Saturated fat: 1 g
Carbohydrates: 17.7 g
Sugars: 6.6 g
Dietary fiber: 0.8 g
Protein: 2.7 g
Cholesterol: 21.8 mg
Sodium: 68 mg
Orange - Rosemary Chicken


Ingredients:
dry white wine, fresh rosemary, dried rosemary, soy sauce, Tabasco sauce, garlic, chicken

Directions:
Blend first 7 ingredients in processor.
Set orange glaze aside.
Prepare bbq (medium heat].
Place smoke chips in 8x6-inch foil packet with open top.
Set packet atop coals about 5 minutes before grilling.
Sprinkle chicken with salt and pepper.
Grill chicken until golden, turning occasionally, about 5 minutes per side.
Continue grilling chicken until cooked through, brushing glaze over chicken and turning occasionally, about 25 minutes longer.
Quinoa Pilaf in Lettuce Cups


Ingredients:
water, quinoa, olive oil, red onion, turmeric, ground coriander, ground ginger, garam masala, pine nuts, dried cherries, black pepper, grapefruit, boston lettuce

Directions:
Rinse quinoa in a sieve well to remove outer coating and then toast over medium heat in an iron skillet until the toasty quinoa aroma begins(the toasting is optional].
Bring the 1 1/2 cups water and quinoa to a boil in a small saucepan over medium heat. Reduce the heat and simmer, covered, until quinoa is cooked and curly white germ shows, about 20 minutes.
Meanwhile, warm the olive oil in large skillet over medium heat. When the oil is shimmering, add the onion and spices, and saute until the onion has softened and the spices are very fragrant.
Stir in the pine nuts and fruit and saute for 1 to 2 minutes.
Add the cooked quinoa (all the water should have been absorbed] to the skillet. Stir in the grapefruit zest and grapefruit juice. Taste, and season with salt, pepper, to taste. Allow to sit off the heat for 10 minutes so the flavors seep into the quinoa.
Serve in lettuce cups.
Tallerina Casserole 2


Ingredients:
ground beef, onion, cheddar cheese, mushrooms, black olives, cheddar cheese

Directions:
Brown ground beef; add onions; cook and drain.
Add to tomato soup, cheddar cheese, corn, mushrooms, olives if using, and cooked egg noodles.
Pour into a Pam sprayed casserole.
Top with 1 cup cheddar cheese.
Bake at 400 degrees Fahrenheit for 20 minutes.
Cookie Butter Cheesecake
Category: desserts
By Bibi

Cookie butter and speculoos cookies are used to make this spectacular cheesecake that will surely impress your guests.

Ingredients:
1 (7 ounce) package caramelized spiced Belgian cookies (such as Trader Joe's® Speculoos Cookies), divided
⅓ cup unsalted butter, softened
4 (8 ounce) packages cream cheese, softened
¾ cup white sugar
1 cup cookie butter (such as Trader Joe's® Speculoos Cookie Butter®), divided
2 teaspoons vanilla extract
½ teaspoon ground ginger
5 large eggs
1 cup toffee baking chips (such as Bits O' Brickle Toffee Bits®)
1 cup sour cream
½ cup cookie butter (such as Trader Joe's® Speculoos Cookie Butter®)
½ cup toffee baking chips (such as Bits O' Brickle Toffee Bits®)

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Wrap the bottom of a 9-inch spring form pan with aluminum foil to create a water-proof barrier. Pour water into a large baking pan, filling it 1/2 inch deep, and place it in the oven to create a water bath. Set aside 6 cookies for the topping. Break up the remaining cookies and place in a blender. Pulse several times until the cookies have turned into uniform crumbs. Combine softened butter and cookie crumbs in a bowl using a fork or pastry knife. Add mixture to the prepared springform pan and evenly press them into the bottom to form a crumb crust. Refrigerate while preparing the filling. Combine cream cheese, sugar, cookie butter, vanilla extract, and ground ginger in the bowl of an electric mixer. Mix to combine on medium-high speed; mixture will be quite thick. Add eggs one at a time, beating well after each addition. Scrape the bowl with a spatula as needed. Stir in toffee chips. Remove springform pan from the refrigerator. Pour filling on top of the crust, using a spatula to even out the top. Carefully place springform pan into the water bath, adding more hot water if necessary. Bake in the preheated oven for 12 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and  bake until the top of the cheesecake is golden brown, 50 to 60 minutes. Add more hot water as necessary, since there will be some evaporation. Remove cheesecake and place on a wire rack to cool to room temperature, about 1 hour. Whisk sour cream and 1/2 cup cookie butter together to make the topping. Spread topping on top of the cheesecake and garnish with 1/2 cup toffee chips. Crumble reserved cookies over on top. Refrigerate for at least 4 hours before serving.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 6 hrs 25 mins
Yields: 12 servings

Calories: 778.3
Fat: 57.4 g
Saturated fat: 30.4 g
Carbohydrates: 57.4 g
Sugars: 19.3 g
Dietary fiber: 0.4 g
Protein: 11.1 g
Cholesterol: 181.6 mg
Sodium: 330.6 mg
Hot Apple Cider
Category: drinks
By Angel

Nothing beats a mug of hot cider on a cold winter day. This recipe is great as it calls for fresh apple cider and pure maple syrup.  Start with only 6 strips each of the orange and lemon peel, and adjust to taste.

Ingredients:
6 cups apple cider
¼ cup real maple syrup
2  cinnamon sticks
6  whole cloves
6  whole allspice berries
1  orange peel, cut into strips
1  lemon peel, cut into strips

Directions:
Pour the apple cider and maple syrup into a large stainless steel saucepan. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling. Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 6 servings

Calories: 162.7
Fat: 0.1 g
Carbohydrates: 40 g
Sugars: 33.9 g
Dietary fiber: 1.2 g
Protein: 1.2 g
Sodium: 29.4 mg
Meat & Potato Quiche


Ingredients:
raw potatoes, swiss cheese, cheddar cheese, onion, ham, sausage, evaporated milk, eggs, salt, pepper, parsley

Directions:
Preheat over to 425°F.
In 9 inch pie pan mix together vegetable oil and shredded potato.
Press evenly into pie crust shape.
Bake 420 for 15 mins until just beginning to brown.
Remove from oven.
Filling:
Place cheese, diced meat and onion on top of potato crust.
Beat together milk, eggs and seasonings.
Pour onto other ingredients.
Sprinkle with 1 tablespoon parsley flakes.
Return to oven and bake at 425 for 30 minutes Allow to cool for 5 mins before cutting.
Sensational Beef Stroganoff


Ingredients:
top round steak, onion, sour cream, paprika, milk

Directions:
Slice beef across grain into strips.
Cook beef until browned; set aside.
Cook onions until soft.
Add soup, paprika,and a little milk (1/4 cup to start].
Add beef; mix together adding a little more milk if too thick, Heat through.
Add sour cream, stir to mix.
Serve over hot noodles.
Samantha's Satisfying Chicken and Dumplings


Ingredients:
chicken breasts, carrots, celery, onion, Season-All salt, pepper, garlic, parsley, chicken broth

Directions:
Add carrots, celery, onion, chicken breasts, chicken broth, garlic, pepper, parsley and Season All to a large pot.
Add enough water to JUST cover the ingredients, no more.
Bring to a boil, cover, and then simmer for 45 minutes.
Uncover and remove chicken breasts, set aside on a plate.
Stir in the cans of soup.
Let the mixture simmer uncovered while you tear the chicken breasts into bite sized pieces, drop them into the pot.
Tear biscuits into pieces and drop into pot so that they float on top.
Cook uncovered on medium heat for 10 minutes.
Cook covered on medium heat for 10 minutes.
Cool off and enjoy!
Brazilian Leeks


Ingredients:
leeks, olive oil, unsalted butter, sugar

Directions:
Sweet Balsamic Reduction:
Put the balsamic vinegar and sugar into a small saucepan. Heat over medium-low heat and stir until the sugar dissolves. Bring to a simmer and simmer until the vinegar is reduced to 3 or 4 tablespoons. It should be the consistency of warmed honey and will have a caramelized sweet-tart flavor. This takes approximately 10 minutes. (You can refrigerate and store this reduction for up to 2 weeks.].
Leeks:
Trim the leeks and cut them in half lengthwise. Under running water, use your fingers to gently pull open the layers of the leeks to rinse away the sand. Shake the excess water off. Thinly slice the leeks lengthwise into long, thin strips.
Heat the oil and butter in a large skiller over low heat. When the butter has melted, add the leeks. If you can't add all the leeks at one time, add them in batches and use tongs to turn them gently as they cook, bringing the leeks on the bottom of the pan to the top as they reduce in volume -- this will make more room.
Once all of the leeks have been added, cook gently, stirring occasionally until they are soft enough to be twirled on a fork like spaghetti! This should take approximately 18 to 10 minutes. Add a little more butter or oil if needed.
Serve, drizzling a little of the reduced balsamic vinegar over each portion.
Jalapeno Popper Dip


Ingredients:
cream cheese, mayonnaise, parmesan cheese, green chilies, panko breadcrumbs, butter, salt

Directions:
Preheat oven to 375.
Spray a 2-quart casserole pan with cooking spray.
Using an elecrtic mixer or food processor, combine all ingredients except 1/2 parmesan, breadcrumbs and butter. You do not need to drain either can of peppers.
Spread the filling into your prepared casserole dish.
In a bowl, combine bread crumbs, 1/2 parmesan and butter. Season with pepper to taste. Sprinkle the crumbs over the filling.
Bake for about 20-30 minutes until heated through and lightly golden.
Sweet and Very Gooey Chicken


Ingredients:
chicken, chicken wings, margarine, honey, mustard, curry powder

Directions:
In a saucepan cook the margarine, honey, mustard and curry together.
Simmer for a couple of minutes.
Place the chicken in a baking pan and pour the sauce over the chicken pieces.
Cook at 350 degrees Fahrenheit for two hours– the longer it cooks the thicker, darker, gooier and delicious the chicken gets.
Baste every thirty minutes.
Reheat covered.