xiaoxl/recipe_data huggingface dataset:
Turkey Meatloaf With Spinach and Bacon


Ingredients:
ground turkey, frozen chopped spinach, chili sauce, parmesan cheese, egg, garlic clove, salt, pepper, bacon

Directions:
Preheat oven to 350.
Squeeze out excess water out of spinach.
Use a large egg.
Mince Garlic.
In a large bowl, combine all ingredients except bacon. Shape into a loaf and place in a shallow baking dish.
Arrange bacon across top.
Bake 1 1/4 hours or until a meat thermometer registers 160.
Spinach Mushroom and Artichoke Soup- Fast and Figure Friendly


Ingredients:
button mushrooms, frozen chopped spinach, artichoke hearts, onion, garlic cloves, chicken broth, fresh parsley, parmesan cheese

Directions:
Halve or quarter mushrooms as desired and saute in a dutch oven sprayed with nonstick spray. When mushrooms are about half done add onion. Stir often.
When mushrooms and onion are getting soft add garlic and saute for 1 minute. Chop artichoke hearts and spinach (if not already chopped] and add to pot. Stir to combine and cook just until heated through.
Add chicken broth, wild rice and parsley and bring to a boil. Reduce heat to a simmer and cook until everything is hot. Can keep on a low simmer for quite a while before serving. Would be good in a crock pot too! Top each bowl with a sprinkle of parmesan cheese.
Simple Mint Julep
Category: drinks
By TerryWilson

The whiskey varies by state - Kentucky uses bourbon, Georgia favors peach brandy and in next door Maryland it is rye. Take your choice.

Ingredients:
¼ cup water
1 teaspoon white sugar
5  fresh mint leaves, or to taste
1 (1.5 fluid ounce) jigger bourbon, or more to taste
4  ice cubes, or as desired

Directions:
Place a tall glass in the freezer until frosted. Mix water and sugar together in the frosted glass until sugar is dissolved. Twist mint leaves to release the scent and flavor from each leaf; add to glass. Fill glass 1/4-full with bourbon; add ice. Garnish glass with a mint leaf.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 julep

Calories: 121.2
Carbohydrates: 4.2 g
Sugars: 4.2 g
Sodium: 4.7 mg
Roasted Red Pepper Bow Ties


Ingredients:
olive oil, onion, garlic cloves, dried thyme, chicken broth, white wine, half-and-half, salt, bow tie pasta, fresh basil

Directions:
Heat oil in a medium nonstick skillet over medium heat.  Add onion and garlic.  Cook until tender, about 5 minutes.  If too dry, add water, 2 tablespoons at a time.  Stir in peppers and thyme.  Cook 5 minutes.
Add broth and wine.  Simmer, uncovered, 10 minutes.
Add sauce in batches to a food processor or blender.  Stir in half and half and salt; whirl to a puree.
Meanwhile, cook pasta in a large pot of lightly salted boiling water until firm, but tender.  Drain well.
Place pasta in a large serving bowl.  Toss with sauce.  Stir in basil.
Easy Chicken Tetrazzini
Category: main-dish
By Marian Collins

A delicious recipe given to me by my sister, Ruth Clark. This is a favorite with my kids and their friends. The recipe is easy to double.

Ingredients:
1 pound cooked and drained spaghetti
5  chicken breasts, cooked and cubed
2 (10.75 ounce) cans  condensed cream of chicken soup
2 ¼ cups water
¼ cup butter
2 cubes  chicken bouillon
¼ cup shredded Cheddar cheese

Directions:
Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti. In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit. Bake at 350 degrees F (175 degrees C) for 25 minutes.

Yields: 8 servings

Calories: 473.1
Fat: 17.3 g
Saturated fat: 7.2 g
Carbohydrates: 48.2 g
Sugars: 1.9 g
Dietary fiber: 1.8 g
Protein: 29.2 g
Cholesterol: 76.8 mg
Sodium: 898.3 mg
Turkish-Style Mocha


Ingredients:
ground coffee, ground cardamom, water, half-and-half, sugar

Directions:
Combine the coffee and cardamom in a coffee filter; brew coffee in a coffemaker with the water.
Meanwhile, heat milk, sugar, and syrup in a saucepan over medium heat; stir in the brewed coffee.
Pour into 4 cups and serve.
Sweet and Peppery Sauteed Cabbage and Noodles


Ingredients:
cabbage, salt, sugar, pepper, bow tie pasta

Directions:
Steam cabbage in a covered saucepan for several minutes on a low heat with a few tablespoons of water.
Add oil and seasonings and sauté until cabbage is real soft and tender (not at all crunchy]. Add warm noodles. Serve hot or at room temperature.
Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta
Category: salad
By Ben S.

The ideal outdoor meal: this colorful main-course pasta salad chock-full of protein, vegetables and bold flavorings. For fresh flavor and peak texture, toss the salad right before serving. Pack the dressing in a jar and the salad ingredients in a gallon-sized zipper bag. When ready to serve, drizzle on the dressing, close the bag and squeeze it all over until the dressing completely coats the salad. Pour into a serving bowl.

Ingredients:
¼ cup rice wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, minced
Big pinch of salt
Black pepper, to taste
⅔ cup extra-virgin olive oil
2 medium zucchini, thinly sliced lengthwise
1 medium yellow pepper, halved lengthwise, seeded
2 tablespoons olive oil
Ground black pepper and salt, to taste
1 gallon water
2 tablespoons salt
1 pound medium pasta shells
1 pound cooked shrimp, halved lengthwise
8 ounces cherry tomatoes, halved
¾ cup coarsely chopped, pitted Kalamata olives
1 cup crumbled feta cheese
½ small red onion, cut into small dice
2 teaspoons dried oregano

Directions:
To make the vinaigrette, whisk together the rice wine vinegar, mustard, garlic, pinch of salt, and pepper; slowly pour in 2/3 cup olive oil, whisking constantly. Pour into a jar with a tight-fitting lid to transport it to the picnic. Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with 2 tablespoons olive oil and salt and pepper to taste, and arrange on a large baking sheet with sides. Broil until spotty brown, 8 to 10 minutes, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces. Bring 1 gallon of water and 2 tablespoons of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool. Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). When ready to serve, add dressing; toss to coat.

Prep time: 35 mins
Cook time: 17 mins
Total time: 1 hr 22 mins
Yields: 6 servings

Calories: 802.3
Fat: 45.7 g
Saturated fat: 11.6 g
Carbohydrates: 65.8 g
Sugars: 6.1 g
Dietary fiber: 4.4 g
Protein: 33.6 g
Cholesterol: 184.9 mg
Sodium: 3397.5 mg
Harvest Pumpkin Cupcakes
Category: trusted-brands-recipes-and-tips
By ARGO®,  KARO®  and FLEISCHMANN'S®

Rich and spicy pumpkin cupcakes with orange cream cheese frosting!

Ingredients:
4  eggs, slightly beaten
¾ cup Mazola® Vegetable Plus! Oil
2 cups sugar
1 (15 ounce) can pumpkin
1 ¾ cups all-purpose flour
¼ cup Argo® OR Kingsford's® Corn Starch
4 teaspoons Spice Islands® Pumpkin Pie Spice
2 teaspoons Argo® Baking Powder
1 teaspoon baking soda
¾ teaspoon salt
1 (8 ounce) package cream cheese, softened
3 tablespoons butter OR margarine, softened
1 tablespoon orange juice
2 teaspoons Spice Islands® 100% Pure Bourbon Vanilla Extract
1 ½ teaspoons freshly grated orange peel
4 cups powdered sugar

Directions:
To make cupcakes: Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended.   POUR into lined muffin tins.  Fill about 2/3 full.  Bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting. To make frosting: Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth.  Spread over cooled cupcakes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 20 mins
Yields: 32 servings

Calories: 233.4
Fat: 9.6 g
Saturated fat: 3 g
Carbohydrates: 35.9 g
Sugars: 28.4 g
Dietary fiber: 0.7 g
Protein: 2.2 g
Cholesterol: 33.8 mg
Sodium: 193.9 mg
French Sweet Onion Casserole


Ingredients:
sweet onions, butter, swiss cheese, evaporated milk, soy sauce, fresh parsley

Directions:
Slice onions crosswise cut each of the slices in half.
Melt butter in large skillet,medium high heat cook onions and mushrooms until tender.
Spoon mixture into a lightly greased 2-QT baking dish.
Sprinkle with 1 cup cheese.
Combine soup, milk, and soy sauce; pour over cheese.
Top with bread slices and sprinkle with remaining 1 cup cheese and parsley.
Cover and refrigerate 4-8 hours.
Remove and let stand 30 minutes.
Bake covered 375°F for 30 minutes,uncover and bake 15-20 more minutes.
Let stand 5 minutes before serving.
Yummy Berry Squares


Ingredients:
fresh blueberries, fresh raspberries, sugar, milk, vanilla pudding mix, Cool Whip

Directions:
".Arrange cake slices on bottom of 13x9 inch pan. Drizzle with juice. Top with berries and sprinkle with sugar. pour milk in large bowl and add pudding mixes. beat with wire whisk for 1 minute or until well blended. Stir in 1 cup cool whip. Spoon mixture over berries. Top with remaining cool whip. Refrigerate overnight or until ready to serve."
Broccoli, Cheese and Potato Soup


Ingredients:
onion, carrot, celery, garlic cloves, butter, flour, fat free chicken broth, nonfat milk, potatoes, broccoli florets, sharp cheddar cheese, low-fat American cheese, parmesan cheese

Directions:
Chop onion, carrot, celery, garlic in a chopper or mini food processor.
In a large soup pot, melt butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
Add flour, salt and pepper to the pot and stir until smooth.
Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat.
Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.
Quick And Easy Pork Chops


Ingredients:
boneless pork chops, onions, brown sugar, cider vinegar, salt

Directions:
Brown chops in oil., Add onions, cook 2 minutes., Mix juice, sugar,vinegar and salt., Pour over chops., Cover and simmer for 15 minutes.
Bean & Maple Syrup Bars


Ingredients:
all-purpose flour, brown sugar, butter, water, maple syrup, eggs, brown sugar, butter, pecans, pecan halves

Directions:
Preheat oven to 350°F (180°C].
In a food processor or mixing bowl, combine flour and sugar. Add butter pieces and pulse or cut in until crumbly. Transfer into a greased 9x13” pan and press evenly into bottom. Set aside.
Filling: In a food processor or blender, purée beans and maple syrup. When smooth, add the eggs, sugar, and butter and blend well.
Sprinkle chopped pecans evenly over base, then pour filling over top. Bake for 30 minutes or until set in the middle and lightly browned. Cool to room temperature.5. In a double boiler, melt chocolate over barely simmering water. Drizzle chocolate over bars in a criss-cross pattern. Refrigerate bars until chocolate has set. Cut into triangles and garnish each one with a pecan half.
Reuben Stuffed Potatoes (Rachael Ray)


Ingredients:
onion, garlic clove, corned beef, potatoes, milk, sour cream, Dijon mustard, swiss cheese, sauerkraut

Directions:
Preheat the oven to 350.
For the filling, place a large skillet over medium-high heat oil,.
Add onion and sauté until soft and slightly caramelized, 6-8 minutes.
Add garlic and corned beef to the skillet and season with salt and pepper.
Meanwhile, place potatoes into a large pot of salted water and bring up to a boil.
Let potatoes boil for about 20 minutes,or until tender.
Drain and let cool.
Once the potatoes are cool enough to handle, cut them in half lengthwise.
Scoop out the flesh.
Be careful not to puncture through the sides or bottom of the potato.
Mash potato flesh in a large bowl with milk, sour cream, mustard, cheese and onion and mix in the corned beef mixture.
Season with a bit more salt and pepper to taste.
Divide the filling among the hollowed-out potatoes and place them onto a baking pan.
Bake 10-15 minutes, until hot and slightly crispy on top.
Garnish each potato with a little drained sauerkraut.
Drizzle with the Thousand Island Dressing.
Baba Ganoush
Category: appetizers-and-snacks
By Diana71

This is a great way to introduce Middle Eastern foods! The dip is creamy, delicious, and tastes great on bread, naan, or with pita! You may want to drizzle extra olive oil over the top of the finished baba ganoush.

Ingredients:
1 pound eggplant
2 tablespoons lemon juice
2 tablespoons tahini
2 cloves garlic
⅛ teaspoon ground cumin
⅛ teaspoon red chile powder
1 tablespoon extra-virgin olive oil
½ tablespoon plain yogurt, or more to taste
salt to taste
1 pinch paprika

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Lightly oil a baking sheet. Halve eggplants and brush cut sides with olive oil. Place face-down onto the prepared baking sheet. Roast in the preheated oven until softened, 20 to 25 minutes. Remove from oven and let cool, about 30 minutes. Scoop flesh out of skins and place in a mesh strainer. Discard skins. Press down on flesh to remove liquid or drippings. Transfer eggplant flesh to a food processor. Add lemon juice, tahini, garlic, cumin, and chile powder. Drizzle olive oil on top of everything. Blend well, 45 seconds to 1 minute. Mix in plain yogurt and season with salt. Serve with a sprinkle of paprika over top for garnish.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 108.9
Fat: 7.7 g
Saturated fat: 1.1 g
Carbohydrates: 9.5 g
Sugars: 3 g
Dietary fiber: 4.7 g
Protein: 2.7 g
Cholesterol: 0.1 mg
Sodium: 51.5 mg
Wine, Barley, and Beef  (Crock Pot Style)


Ingredients:
beef stew meat, carrots, celery, onion, tomatoes, pearl barley, potatoes, green beans, red wine, Burgundy wine, beef broth, garlic cloves, basil, hot red pepper flakes, pepper, parsley

Directions:
in skillet heat oil and toss in stew meat to sear.
drain oil and toss into crock pot.
add in all other ingredients except parsley.
stir.
cover and cook on low 9-10 hours, high 4-5 hours.
before serving add parsley, stir.
serve with salad, crusty bread, and a hard cheese.
NOTE! Crock pots cook differently, newer ones cook hotter. Please check at initial times for low and high.
***Searing meat is optional, I have had to toss everything in before work without searing and it came out well.
Butternut Squash with Grapes
Category: side-dish
By Jess2011

Gourmet-style squash that's delicious and easy to make. This is a sweet dish that can also be spiced up with cinnamon.

Ingredients:
¼ cup pine nuts  (Optional)
1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
½ pound seedless red grapes
½ cup chopped sweet onion
2 tablespoons extra-virgin olive oil
½ teaspoon sea salt
¼ teaspoon ground black pepper
6  fresh sage leaves, chopped

Directions:
Heat a skillet over medium heat; cook and stir pine nuts until toasted and fragrant, about 5 minutes. Preheat oven to 425 degrees F (220 degrees C). Mix squash, grapes, onion, olive oil, salt, pepper, and sage leaves together in a large baking dish to coat squash, onion, and grapes in oil and seasoning. Roast in the preheated oven until squash and onion are golden and slightly caramelized, about 50 minutes; sprinkle pine nuts over the dish.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 10 servings

Calories: 104.4
Fat: 4.7 g
Saturated fat: 0.7 g
Carbohydrates: 16 g
Sugars: 6.3 g
Dietary fiber: 2.4 g
Protein: 2 g
Sodium: 92.6 mg
Green Beans in Egg Sauce


Ingredients:
green beans, eggs, cider vinegar, onion, garlic clove, salt, black pepper

Directions:
Wash the beans and trim the ends. Bring about 2 cm of lightly salted water to the boil in a medium-size saucepan, and add the beans.  Cook, covered, for about 8 minutes, or until crisp-tender. Drain, reserving 1 1/2 tblsp of cooking water. Return the beans to the pan and place over lowest heat.
Mix the eggs and vinegar in a bowl, add the reserved water, and beat the ingredients together with a fork. Pour the mixture over the beans.
Add the onion, garlic, salt and pepper, and stir until the beans are coated with the sauce. Serve warm.
Braised Venison With Chilli and Chocolate


Ingredients:
olive oil, onion, carrot, celery ribs, parsnip, garlic cloves, red wine, dark chocolate, red currant jelly, full-bodied red wine, garlic cloves, fresh rosemary, fresh thyme, red chile, extra virgin olive oil

Directions:
Preheat an oven to 190°C/gas 5].
Cut the venison into 2.5cm cubes, removing large bits of fat or gristle. Put these into a double-layered plastic bag, along with all the marinade ingredients. Set aside for a day in the fridge, turning every so often so that all of the meat comes into contact with the marinade.
When you are ready to cook, remove the venison from the marinade, setting the marinade aside for later.
Heat a large casserole over a high heat until it is smoking hot. Pour in a tablespoon of olive oil and when it is very hot add the venison cubes, 6 or 7 at a time, so that you are not overcrowding the pan and thus bringing down the temperature of the oil.
Brown the meat on all sides for 1–2 minutes, letting the pan get hot again between each batch and adding more oil if necessary.
When the meat is all browned, set it aside while you brown the vegetables.
Add a tablespoon of oil to the casserole and sweat the onions for 5 minutes before adding the carrots, celery and parsnips. Cook for a further 10 minutes, allowing the vegetables to start caramelising without letting them burn. Add the garlic and cook for another 5 minutes.
Return the venison to the casserole, along with the reserved marinade and the rest of the ingredients. Bring up to a gentle simmer, stirring to melt the chocolate into the sauce. Cook in the preheated oven for about 90 minutes or until the meat is tender and falling apart.
Apple Crisp With Pecans and Oats


Ingredients:
apples, brown sugar, flour, unsalted butter, pecans, oats

Directions:
Preheat oven to 375°F., Grease an 8-inch square baking dish., Toss apples in cinnamon sugar and spread them in the dish., Combine flour, sugar, and butter until crumbly., Add nuts and oats to flour mixture., Sprinkle flour mixture over apples., Bake for 40- 45 minutes until top is lightly browned.
Fennel, Pomegranate and Feta Salad


Ingredients:
fennel bulbs, cucumber, red onion, fresh coriander, flat leaf parsley, feta cheese, pomegranate, white wine vinegar, extra virgin olive oil, caster sugar

Directions:
Mix together the dressing ingredients in a small bowl.  Add salt and pepper to taste.  Set aside.
Trim the fennel bulbs, reserving the fronds.  Quarter the bulbs, and cut out and discard the central core.  Finely slice the fennel lengthways, and toss it and the reserved fronds into the bowl containing the dressing.
Peel the cucumber and cut in half lengthways.  Scoop out the central seeds with a teaspoon and slice the remaining flesh into half-moon shapes.  Add to the bowl of dressing.
Add the sliced onion to the bowl.  Add the herbs and crumble the feta in the bowl.
Toss the salad and scatter the pomegranate seeds on top- don't add the seeds before tossing as they will leach out their crimson juices.
Gehaktballen: Dutch meatballs


Ingredients:
lean ground beef, egg, onion, salt, curry powder, mace, pepper, butter, water, ketjap manis

Directions:
Mix the meat with the egg, bread, onion, salt and spices and form 4-5 meatballs.
Chill for about 30 minutes.
Make into 4-6 meatballs.
Heat the butter and brown the meatballs for about 15 minutes, turning them a couple of times.
Reduce the heat to simmer and cook the meatballs for another 15 minutes, turning a few times.
Remove the meatballs, add the water or beef stock and bring to a high heat.  Add a little ketjap manis or Maggi seasoning to the mixture and you will have a lovely gravy to serve with the meatballs.
NOTES : Some people coat the meatballs with breadcrumbs before frying.
We soak the bread in a bit of milk, and then press out the milk from the bread before adding to the ground beef.
We almost always use just the ground beef, and it is very good.
This is good served with homefries and lots of mayonnaise.
Miso Eggplant


Ingredients:
Japanese eggplant, water, mirin, sake, light miso, soy sauce, sugar, cornstarch, water

Directions:
Slice eggplant into 1/4-inch circles.
Fry in sesame seed oil for a few minutes.
Add water and mirin or sake and cover and simmer until tender.
Mix miso, soy sauce and sugar in a small bowl.
Add to the eggplant mixture and stir-fry.
Optional:  For a thicker "gravy", Mix optional cornstarch and water together. Bring to boil and add cornstarch mixture.  Let boil for one more minute, stirring constantly and lower temperature to simmer for 5 more minutes.
Cherry Cheesecake Muffins


Ingredients:
cream cheese, icing sugar, butter, brown sugar, egg, all-purpose flour, baking powder, salt, milk, pecans

Directions:
Blend cream cheese with icing sugar, set aside.
In bowl cream the butter and brown sugar.
Beat in egg and orange rind.
Combine flour, baking powder and salt.
Add to the creamed mixture alternately with the milk. Stirring until blended but do not over mix.
Spoon into large greased muffin tins , filling 1/2 way up. Add 1 tsp of the cream cheese mixture and 1 tsp of the jam to each. Top with remaining batter.
Sprinkle with nuts.
Bake for 25-30 minutes at 375 until firm to the touch.
Remove from tins.
Indian Vermicelli Milk Pudding -- Seviyan Kheer or Payesh


Ingredients:
milk, sugar, bay leaves, green cardamom pods, raisins, jaggery, ghee

Directions:
I simmered 1 lit of milk in a pot for at least 20 -25mins. Never bringing it to a boil, but on simmer only so that the water content reduces in the milk and we have a more condensed version of it. After about 15 minutes, I added 4 Tbsp of sugar and kept stirring the milk. After 25 mins, I added 3 pods of green cardamom, 2 bay leaves, and a handful of raisins. Then plopped in the Vermicelli and mixed the ingredients.
Before adding these, I had fried the Vermicelli, Cardamom and Bay Leaf in a separate pan, with a little bit of Oil or Ghee. I had lightly fried the Vermicelli into a medium brown color.
I turned off the flame, and added about 50g of brown jaggery Gur  , and closed the pan with a lid, to allow the flavor to infuse and the jaggery to melt. With the flame on, the jaggery would have curdled the milk, but this pudding tastes great with the jaggery.
Transfer into a bowl and add a few pistachios on top. It can be eaten warm, but it tastes even better after chilling for a few hours.
Cheesy Chicken & Rice


Ingredients:
sour cream, milk, basil, chicken breast halves, cheese, broccoli stems

Directions:
Mix soup, sour cream, milk, and basil, and rice.
Put in a greased 9x13 pan.
Put chicken slices, cooked or uncooked on top.
Place broccoli spears between chicken if using.
Cover tightly with foil.
Bake 1 hour at 350 for uncooked chicken.
Bake about forty minutes for already cooked chicken.
If using already cooked, you can cook this for 15 minutes in the microwave, covered with wax paper.
Last ten minutes put cheese on top.
You can uncover now so cheese doesnt stick.