xiaoxl/recipe_data huggingface dataset:
Pumpkin Cranberry Nut Bread


Ingredients:
unsalted butter, granulated sugar, eggs, solid-pack pumpkin, orange zest, all-purpose flour, ground cinnamon, salt, baking soda, baking powder, walnuts, cranberries

Directions:
Preheat oven to 350 degrees F & grease two 8"x4" loaf pans.
In a large bowl, cream butter & sugar until light & fluffy, then add eggs, one at a time, beating well after each addition.
Beat in the pumpkin & zest (noting that the mixture will look curddled].
In another bowl, whisk together the flour, cinnamon, salt, baking soda & baking powder, then add it to the pumpkin mixture, mixing until just moistened.
Fold in the nuts & berries, then pour into the prepared loaf pans.
Bake for 65-75 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from the pans to a wire rack. Loaves can be frozen for later use.
Easy Shrimp Vegetable Stir Fry
Category: world-cuisine
By SaraJ

Sweet caramelized shrimp and veggies served over a fluffy bed of brown rice makes for an easy and crowd pleasing meal!

Ingredients:
2 cups instant brown rice
1 ¾ cups water
6 tablespoons soy sauce
6 tablespoons water
¼ cup honey
2 tablespoons cider vinegar
2 tablespoons cornstarch
2 tablespoons olive oil
2 cloves garlic, chopped
2 cups broccoli florets
1 cup baby carrots
1 small white onion, chopped
½ teaspoon black pepper
1 cup sliced fresh mushrooms
1 ½ pounds uncooked medium shrimp, peeled and deveined

Directions:
Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork. Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl.  Set the sauce aside. Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside. Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.

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

Calories: 317
Fat: 6.3 g
Saturated fat: 0.9 g
Carbohydrates: 43 g
Sugars: 14.2 g
Dietary fiber: 3.3 g
Protein: 23.8 g
Cholesterol: 172.6 mg
Sodium: 1135.1 mg
Chicken 'n' Cheese Casserole


Ingredients:
macaroni, boneless skinless chicken breasts, nonfat milk, low-fat cheddar cheese

Directions:
Preheat oven to 350.
In large casserole, combine all ingredients, mixing well.
Bake covered, 35-45 minutes.
Remove cover; bake 10-15 minutes longer.
Serve immediately.
Hennessy-Honey Salmon
Category: main-dish
By mizzlizzieb

Salmon with a Hennessy-honey sauce. Garnish with lemon and parsley flakes.

Ingredients:
1 pound salmon, cut into 4 portions
1  lemon, juiced
1  lime, juiced
1 teaspoon minced garlic
1 teaspoon onion powder
½ teaspoon Cajun seasoning
½ teaspoon paprika
½ cup honey
2 ⅔ fluid ounces cognac (such as Hennessy)
olive oil
freshly ground black pepper
Himalayan pink salt

Directions:
Coat salmon in lemon and lime juice and place on a baking sheet. Combine garlic, onion powder, Cajun seasoning, and paprika in a small bowl. Heat honey in a small saucepan over medium-low heat until bubbling. Add the garlic mixture and cognac. Simmer until flavors combine and sauce starts to thicken, about 5 minutes. Let cool until thick, 10 to 15 minutes. Coat salmon in olive oil; season with pink salt and pepper. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil salmon for 6 to 8 minutes. Spoon the cognac-honey sauce over the salmon. Continue broiling until light brown, 3 to 4 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 1 pound of salmon

Calories: 405.5
Fat: 10.2 g
Saturated fat: 1.9 g
Carbohydrates: 40.7 g
Sugars: 35.3 g
Dietary fiber: 2.1 g
Protein: 25 g
Cholesterol: 50.4 mg
Sodium: 189.9 mg
Reverse-Sear Prime Rib Roast
Category: main-dish
By hello angie

After years of experimenting with different cooking methods for a standing rib roast, I've finally perfected our Christmas dinner. Dry-brining the prime rib the day before roasting means every bite is flavorful, and slow-roasting at a low temperature followed by a high-heat sear ensures a delicious medium-rare doneness throughout with a savory herb crust.

Ingredients:
1 (10 pound) bone-in standing rib roast
2 tablespoons kosher salt
½ cup butter, softened
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
ground black pepper to taste

Directions:
Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate, 8 hours to overnight. Remove roast from refrigerator and allow to come to room temperature, about 2 hours. Preheat oven to 200 degrees F (95 degrees C). Mix butter, rosemary, thyme, and black pepper together in a small bowl; spread butter mixture over roast. Place roast in a large roasting pan. Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 1/2 hours. Remove from oven and tent with aluminum foil; allow to rest, about 20 minutes. Increase oven temperature to 500 degrees F (260 degrees C). Uncover roast. Return roast to the oven and bake until well-browned, 6 to 10 minutes. Slice and serve.

Prep time: 15 mins
Cook time: 3 hrs 36 mins
Total time: 14 hrs 11 mins
Yields: 20 servings

Calories: 339
Fat: 25.8 g
Saturated fat: 11.5 g
Carbohydrates: 0.1 g
Dietary fiber: 0.1 g
Protein: 25.1 g
Cholesterol: 93.5 mg
Sodium: 672.3 mg
Classic Chicken and Rice Soup
Category: soups-stews-and-chili
By USA WEEKEND columnist Pam Anderson

Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method.

Ingredients:
¾ cup long-grain white rice
1 cup frozen green peas
½ cup chopped fresh parsley
Salt and freshly ground black pepper

Directions:
Prepare Fast Chicken Soup Base. Bring to a simmer. Add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain white rice. Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley. Final touch: Add salt and pepper, to taste.

Yields: 8 servings

Calories: 83.5
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 17.5 g
Sugars: 1.1 g
Dietary fiber: 1.1 g
Protein: 2.5 g
Sodium: 23.8 mg
Kathie Lee Gifford's Chicken and Broccoli Divine


Ingredients:
chicken breasts, frozen broccoli, vegan mayonnaise, Hellmann's mayonnaise, half-and-half, cheddar cheese, lemon juice, curry powder, butter

Directions:
In a medium bowl, blend the soup, mayo, half and half, grated cheddar, lemon juice and curry powder.
Place shredded chicken into a 13X9 glass pan that has been well-buttered.
Place cooked and drained broccoli over the chicken.
Pour soup mixture over the chicken and broccoli to cover.
Sprinkle generously with the cornflake crumbs.
Bake at 350 for 40 minutes.
Let sit 10-15 minutes.
This is very filling and a little goes a long way.
Pumpkin Spice Caramel Toffee Cake


Ingredients:
all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, cocoa powder, salt, instant pudding mix, salted butter, egg, pumpkin puree, vanilla extract, white sugar, brown sugar, buttermilk

Directions:
Mix together in a bowl all the dry ingredients and set aside.
Cream together the butter and sugar for at least 5 minutes.
Add in eggs, pumpkin, extracts.
Add the dry ingredients mixed in the bowl  you set aside to the wet ingredients alternately with the milk. There should be three additions of dry and two of milk. Flour, milk, flour, milk, flour. Mix just until combined after each addition. Do not overmix.
Spray three 8 inch baking pans with baking spray.
Divide batter among the three 8 inch baking pans.
Bake in a 350 degree oven for 28 minutes.
Cool on rack for 10 minutes then take out of the pans and let cool completely.
Warm apricot preserves in microwave for 30 seconds and spread 1/3 cup on each layer.
Warm caramel(dulce de leche] in microwave 30 seconds and spread 1/3 cup on each layer over the apricot then sprinkle with toffee bits.
Spread 1 cup of cream cheese frosting on top of the caramel then sprinkle with toffee bits.
Repeat for each layer and then add frosting to top and sides then decorate with toffee bits on sides and top however you want.
You will need to crumb coat this and put it in the freeze after each layer is added. This just makes it easier so the layers do not slide around when frosting and your cake stays straight and doesn't become a leaning tower.
This cake must be kept refrigerated because of the cream cheese frosting. It is best served room temperature. You can take it out of the refrigerator 1 hour before serving or cut a slice and warm it in the microwave for 30 minutes before eating.
Grilled Shrimp With Polenta


Ingredients:
basil, garlic, pine nuts, salt, parmesan cheese, olive oil, shrimp, water, milk, polenta, unsalted butter, parmesan cheese, basil olive oil, parmesan cheese, fresh chives

Directions:
---To make the pesto---.
In a food processor, purée the basil leaves, garlic, pine nuts, salt and cheese until smooth.
With the motor running, add oil in a slow, steady stream.
Pour into a medium bowl, add the shrimp and marinate at room temperature for 30 minutes.
---To make the polenta---.
In a large, heavy saucepan, stir the water, milk and cornmeal together.
Cook over low heat until thick, stirring constantly, about 25 to 30 minutes.
Stir in the butter and cheese.
Season to taste with salt and pepper.
---The Finale---.
Grill the shrimp over medium coals for 2 to 3 minutes on each side.
Divide the polenta among 4 large flat-rimmed soup dishes.
Place shrimp on top and sprinkle with balsamic vinegar and flavored oil.
Sprinkle with Parmesan cheese and chives.
New York Toasted Reubens


Ingredients:
mayonnaise, ketchup, prepared mustard, deli corned beef, swiss cheese, sauerkraut, butter

Directions:
In a small bowl, combine the first four ingredients; set aside.
Spread mustard on one side of four slices of rye bread.
Layer with corned beef, cheese, sauerkraut, and the mayo mixture; top with remaining bread slice.
In a large skillet, melt butter over medium heat.
Cook sandwiches on both sides, until bread is lightly toasted, and the cheese is melted.
California Pink Shrimp Stir Fry With Peppers and Mango


Ingredients:
green sweet pepper, yellow onion, jalapeno chiles, limes, juice of, mango, butter, olive oil, fresh ground black pepper

Directions:
Remove seeds and stem from sweet peppers and cut into thin strips. (Strips may be left long or cut in 1 inch pieces.]
Peel onion and cut into thin strips about one inch long.
Carefully remove seeds and stems from the jalapeno peppers and mince flesh.
Heat butter and olive oil together in a large non-stick skillet.
Saute onion and sweet peppers on medium heat until tender but still crisp, about 4-5 minutes.
Continue cooking and add mango slices, California Pink Shrimp, mango juice, lime juice and chilies.
Toss gently until shrimp and mango slices are heated.
Serve with cooked couscous or rice.
Country Style Bread


Ingredients:
whole wheat flour, water, fresh yeast, sea salt, sugar

Directions:
Mix the water with the yeast and sugar and stir well. Cover with clean tea towel and leave on the side for 10 minutes.
Meanwhile mix the flour with room the salt, oil and seeds.
When the yeast starts to bubble add it to the flour and mix well.
Knead for about 5 minutes. The dough should be slightly sticky.
Cover the dough in oil and put it a 26 cm round cake pan.
Keep it in the oven in 50 degrees C for about 30 minutes.
Then turn the heat up and bake it at 150 degrees C for about 60 minutes.
When ready leave the bread to cool down on a rack, covered with tea towel.
Hazelnut Cookies


Ingredients:
hazelnuts, sugar, sugar, all-purpose flour, all-purpose flour, unsalted butter

Directions:
Put oven rack in middle position and preheat oven to 350°F.
Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off] and cool to room temperature.
Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined. Add butter and pulse until dough just forms a ball. Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11-inch-long] logs (each about 1 inch wide]. Chill, wrapped in plastic wrap, 1 hour.
Cut logs crosswise into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets.
Bake, 1 sheet at a time, until bottom edges just begin to turn pale golden, 12 to 15 minutes. Cool cookies on sheet 2 minutes. Place remaining 3 tablespoons sugar in a small dish and dip tops of cookies in it, then cool sugared cookies on a rack.
Cooks' notes: Dough can be chilled up to 12 hours or frozen, wrapped well in plastic wrap, up to 1 month. (Thaw before cutting and baking.]  Cookies keep in an airtight container at room temperature 2 weeks.
Apple Sweet Potato Bake


Ingredients:
sweet potatoes, tart apples, brown sugar, ground nutmeg, ground allspice, walnuts, salt, pepper, butter

Directions:
In a greased 1 1/2 quart baking dish, layer half of the sweet potatoes and apples.
Combine brown sugar, nutmeg, allspice, salt, pepper, and walnuts (if desired]; sprinkle half over apples.
Dot with half the butter.
Repeat layers.
Cover and bake at 350° for 15 minutes.
Baste with pan juice.
Bake, uncovered, 15 minutes longer or until apples are tender.
Triple Fruit Yogurt Shake


Ingredients:
low-fat vanilla yogurt, strawberries, kiwi, banana, fresh mint leaves, honey, mint sprigs

Directions:
In blender combine yogurt, strawberries, kiwi, banana, chopped mint (if using] and honey. Puree to a smooth consistency.
Divide between two 8oz glasses and garnish, if desired, with mint sprigs.
Manly Sausage Dip


Ingredients:
green onions, diced tomatoes, cream cheese, cheddar cheese, garlic powder, cumin, crushed red pepper flakes

Directions:
In a saucepan, brown and crumble sausage with the green onion until sausage is no longer pink.  Drain.
Return sausage mixture to saucepan.  Add remaining ingredients.  Cook and stir over med-low heat until heated through and cheeses melted.
Serve hot with their favorite dippers.  Or just give them each a spoon.  ;].
Finnish Rhubarb Berry Pudding


Ingredients:
rhubarb, white sugar, water, mixed berry, cornstarch, white sugar

Directions:
In a saucepan over low heat, bring the rhubarb, sugar, and 2 cups of water to a boil. Simmer until rhubarb is soft.
Mash the berries and add to the rhubarb. Add the rest of the water. Bring to a boil again and remove from heat.
Mix the cornstarch and a bit of water separately. Add to the saucepan and let simmer for a few minutes. Remove from heat and let cool. Serve with a bit of granulated sugar sprinkled on top.
Lite Pumpkin Pie (from Libby's)


Ingredients:
granulated sugar, cornstarch, ground cinnamon, ground ginger, salt, pumpkin, fat-free evaporated milk

Directions:
MIX sugar, cornstarch, cinnamon, ginger and salt in small bowl.
Beat egg whites lightly in large bowl.
Stir in pumpkin and sugar mixture.
Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425°F oven for 15 minutes.
Reduce temperature to 350° F.
;bake for additional 30 to 40 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate.
(Do not freeze as this will cause filling to separate from crust.].
Italian Turkey Pizza


Ingredients:
cornmeal, cheese, red bell pepper, purple onion

Directions:
Preheat oven to 400°F.
Crumble and cook turkey in a medium non-stick skillet until turkey has reached a temperature of 165° F as measured by a meat thermometer.
Sprinkle each pizza pan with 1 tablespoon of cornmeal.
On each pan, spread one pound of pizza dough. In order, top each pan with sauce, turkey, cheese, bell pepper and onion.
Bake 20-25 minutes until crust is golden and cheese is bubbling.
Cool 5 minutes before cutting.
Sprinkle with basil and serve.
Note: For food safety, cook turkey to a minimum internal temperature of 165 degrees Fahrenheit as measured by a meat thermometer.
White Rice Pilaf With Corn, Roasted Chiles and Fresh Cheese


Ingredients:
long-grain rice, onion, chicken broth, poblano chiles, frozen corn, queso fresco, feta, watercress, parsley sprig

Directions:
Roast,peel,remove seeds and slice the poblano chiles into short thin strips.
Start the rice about 40 minutes before you want serve.
Combine the oil, rice, and onion in a 2 quart saucepan over medium heat. Stir frequently for about 7 minutes until the onion is translucent but not browned.
Add the broth to the rice mixture along with the chiles and corn, stir well, scrape down the side so the pan, cove and simmer over medium-low heat for 15 minutes>.
When the rice has cooked 15 minutes, let it stand off the fire, covered for 5 to 10 minutes until the grains are tender.
Add the crumbled cheese and toss the with a fork to incorporate the ingredients and stop the cooking.  Scoop into a serving bowl and garnish with the watercress or parsley and serve.
Balsamic and Rosemary Grilled Salmon
Category: main-dish
By joyfuljoyous

This is a quick and easy way to grill salmon.  It's wonderful served with baked asparagus with balsamic butter sauce and boiled new potatoes!

Ingredients:
4 (4 ounce) salmon fillets
sea salt to taste
1 tablespoon balsamic vinegar
3 tablespoons olive oil
¼ cup lemon juice
1 clove garlic, minced
1 sprig fresh rosemary, minced

Directions:
Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 4 salmon fillets

Calories: 279.9
Fat: 21.1 g
Saturated fat: 3.6 g
Carbohydrates: 2.2 g
Sugars: 0.9 g
Dietary fiber: 0.1 g
Protein: 19.7 g
Cholesterol: 55.9 mg
Sodium: 135.6 mg
Italian Peas
Category: side-dish
By WORSHIPWARRIORMT

This is my mom's recipe. Let's just say, you'll never look at peas the same way again...they are sooo good.

Ingredients:
2 tablespoons olive oil
1  onion, chopped
2 cloves garlic, minced
16 ounces frozen green peas
1 tablespoon chicken stock
salt and ground black pepper to taste

Directions:
Heat olive oil in a skillet over medium heat. Stir in onion; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add frozen peas, and stir in stock. Season with salt and pepper. Cover, and cook until the peas are tender, about 5 minutes.

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

Calories: 106.3
Fat: 4.8 g
Saturated fat: 0.7 g
Carbohydrates: 12.3 g
Sugars: 4.8 g
Dietary fiber: 3.5 g
Protein: 4.2 g
Cholesterol: 0.1 mg
Sodium: 120.5 mg
Gloucester Baked Halibut


Ingredients:
garlic cloves, kosher salt, extra virgin olive oil, fresh thyme, white cheddar cheese

Directions:
1. Preheat oven to 400°F (204°C]. Add garlic and salt to olive oil in its measuring cup. Let steep for 30 minutes (or longer, time permitting].
2. Place the saltines and thyme in a medium bowl. Pour in a quarter cup of infused olive oil, leaving the sliced garlic behind in the cup. Coat all of the crumbs with olive oil. Fold in cheese.
3. Spread crumbs on a plate. Brush each fish fillet all over with remaining oil and season with salt. Use any oil left in the cup to grease a rimmed baking sheet. Roll fish on all sides in the crumbs, pressing to coat well and trying to use all of the crumbs. Put fish on a baking sheet, leaving an inch or so between each fillet.
4. Bake until crumbs are crisp and golden and fish is cooked through, about 20 minutes. Serve immediately.
Roasted Vegetable Pita With Creamy Feta Dressing


Ingredients:
eggplant, chickpeas, red bell pepper, onion, garlic cloves, tomatoes, basil leaves, olive oil, fresh oregano, fresh thyme, salt, feta cheese, plain yogurt, milk, olive oil, lemon juice, brown sugar, salt, garlic powder, fresh dill, dried dill

Directions:
Prepare and cut the vegetables. Combine in a mixing bowl all of the above ingredients, except the tomatoes, basil leaves, dressing, and pita halves. You may leave the chickpeas out, if you wish.
Toss vegetable mixture to lightly glaze the vegetables with olive oil.
Spoon vegetable mixture onto a broiler pan or cookie sheet coated with nonstick cooking spray. Broil 5 minutes, add tomatoes and basil leaves to vegetable mixture and stir. Baste with additional marinade and broil for an additional 5 minutes or until vegetables are just tender and lightly browned. Tomatoes and basil should be just warmed; if you prefer the tomato softer, add with vegetable mixture at the beginning.
Prepare the dressing while vegetables are broiling.
Divide the vegetable mixture evenly between pita halves. Drizzle with Creamy Feta Dressing. Serve.
Creamy Feta Dressing:.
Combine all ingredients except the dill into a blender and blend until smooth.
Scrape the sides of the blender as needed. Add more milk as needed to get a consistency that is rather thin and pourable.
Pour into a bowl and sir in dill. Add more lemon juice if a tangier taste is preferred. Enjoy! This makes enough for 2-4 servings.
Blackberry Champagne Cocktail


Ingredients:
"Chambord raspberry liquor"

Directions:
"Pour the Chambord into a Champagne flute and top with Champagne. Add the sorbet and serve at once."
Grilled Lemonade


Ingredients:
lemons, sugar, water, salt, rosemary

Directions:
Dip the cut sides of 16 halved lemons in sugar and grill until grill marks appear, about 5 minutes.
Simmer 1 1/4 cups of sugar with 1 3/4 cups of water and a pinch of salt until dissolved. Let cool.
Squeeze lemons through a strainer into a pitcher and stir in the simple syrup (plus additional water to taste if too sweet].
Add ice, a few of the grilled lemon slices and a long sprig of rosemary.
Cavatelli With Broccoli


Ingredients:
rotelle pasta, olive oil, olive oil, garlic cloves, broccoli florets, fresh basil, salt, parmesan cheese, black pepper

Directions:
In large pot of boiling water, cook pasta 7-9 minutes, until tender.  Drain reserving 1/4 cup pasta water, and place in large serving bowl; keep warm.
Place large nonstick skillet over medium-high heat 30 seconds; add oil and heat 30 seconds more.  Add garlic and cook, stirring frequently, 30 seconds, until fragrant.  Add broccoli; cook 3-4 minutes, until tender-crisp.
Add broccoli mixture, basil and salt to pasta; toss, adding just enough of the reserved pasta water to moisten.  Top evenly with cheese and pepper.