xiaoxl/recipe_data huggingface dataset:
Monterey Seafood Stew


Ingredients:
sea bass fillet, shrimp, scallops, onions, green peppers, celery, garlic cloves, olive oil, bay leaves, basil, thyme, tomatoes, lobster tails, minced clams

Directions:
Dry bass, shrimp and scallops on paper towels., Cut bass in 1 inch squares., Pick over scallops to remove any bits of shell., Place in a deep bowl, add wine and marinate 4 hours in refrigerator., Cook onions, peppers, celery and garlic in oil until tender but not browned., Add bay leaves, basil and thyme., Cook a minute or two to blend flavors., Add tomatoes and salt and pepper to taste., Cook uncovered 15-20 minutes, stirring now and then., Add marinated fish along with wine., Cook uncovered 6-8 minutes, just until fish is done., Add lobster, crab and clams., Heat thoroughly., Can serve over rice.
Apple Cake With Maple Frosting


Ingredients:
all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ground cloves, salt, unsalted butter, granulated sugar, eggs, buttermilk, granny smith apples, pure maple syrup, unsalted butter, heavy cream, vanilla extract, powdered sugar

Directions:
Preheat oven to 350.
Butter the bottom and sides of 9x13 inch baking pan.
Sift together the flour, baking powder, baking soda and other spices including salt and set aside.
In a large bowl combine the butter and granulated sugar. Beat on medium speed until light and fluffy, 3-4 minutes. Beat in eggs one at a time.
Using a rubber spatula gently fold in one third of flour mixture until fully incorporated. Gently, or the cake will be tough. Fold in 1/2 the buttermilk. another 1/3 of flour, then remaining buttermilk continuing to fold gently after each addition. Add remaining flour, apples the apples and nuts, if using.
Spread batter in prepared pan. Bake 35-40 minutes, watch closely DO NOT OVER BAKE.
Transfer to a wire rack and cool for at least 20 minutes.
To make the frosting, simmer the maple syrup in a sauce pan until it reduces by half, about 20 minutes. Remove from heat and add butter. Stir until incorporated and add vanilla and cream. Stir powdered sugar into mixture and beat with a wire whisk until smooth. Let it cool completely before pouring over the cooled cake.
No-Bake Greek Yogurt Cheesecake
Category: desserts
By Ashley Baron Rodriguez

This no-bake Greek yogurt cheesecake is perfect for parties or as a post-dinner dessert.

Ingredients:
½ cup butter
9  whole graham crackers
¼ cup packed dark brown sugar
¼ teaspoon sea salt
2 ½ teaspoons unflavored gelatin
1 tablespoon cold water
3 (8 ounce) packages cream cheese, at room temperature
2 cups whole-milk Greek yogurt, at room temperature
½ pinch white sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 pinch sea salt
1 teaspoon vanilla extract
4 cups fresh blueberries
3 tablespoons packed dark brown sugar
2 tablespoons poppy seeds  (Optional)
2 tablespoons lemon juice
1 teaspoon lemon zest

Directions:
Heat butter in a small saucepan over medium-low heat until it smells nutty and brown bits form on the bottom, 15 to 17 minutes. Don't crank up the heat to try to get there faster; you'll just end up with burned butter. Meanwhile, pulse together graham crackers, brown sugar, and salt in a food processor until fine crumbs form. Carefully pour butter into crumb mixture while food processor is running. Press combined mixture into bottom and sides of a 10-inch tart pan with a removable bottom. Chill for 1 hour or freeze for 20 minutes until set. Stir together gelatin and cold water in a small bowl. Let stand for 5 minutes, then microwave until gelatin dissolves, about 10 seconds. Beat cream cheese in a bowl with an electric mixer for 30 seconds. Add yogurt, white sugar, lemon juice, lemon zest, salt, and vanilla. Beat until smooth, then beat in gelatin. Pour mixture into the chilled crust. Chill until set, about 2 hours. Stir together blueberries, brown sugar, poppy seeds, lemon juice, and lemon zest. Scatter topping over cheesecake.

Prep time: 20 mins
Cook time: 15 mins
Total time: 3 hrs 40 mins
Yields: 1 10-inch cheesecake

Calories: 477.7
Fat: 38.2 g
Saturated fat: 22.8 g
Carbohydrates: 27 g
Sugars: 19.2 g
Dietary fiber: 1.8 g
Protein: 9.3 g
Cholesterol: 107.3 mg
Sodium: 409.3 mg
Easy Chocolate Chip Pound Cake
Category: desserts
By prissycat

This cake is very easy, very rich, and very good!  You may substitute vanilla pudding for a less chocolaty cake, or substitute semi-sweet chocolate chips for a more intense chocolate flavor.

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3.9 ounce) package instant chocolate pudding mix
½ cup white sugar
¾ cup water
¾ cup vegetable oil
4  eggs, beaten
1 cup sour cream
½ cup milk chocolate chips
⅛ cup confectioners' sugar for dusting

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan. Bake for 50 to 60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar before cutting and serving.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 - 10 inch Bundt pan

Calories: 412.7
Fat: 22.9 g
Saturated fat: 5.8 g
Carbohydrates: 48.3 g
Sugars: 32.7 g
Dietary fiber: 0.9 g
Protein: 4.6 g
Cholesterol: 62.5 mg
Sodium: 387.5 mg
Celery Fennel Soup


Ingredients:
baking potato, vegetable broth, white wine, celery, fennel bulb, onion, olive oil, pepper, salt

Directions:
In large covered saucepan simmer potatoes in chicken broth and wine until tender, about 15 to 20 minutes.
Meanwhile, in large skillet over medium heat, sauté celery, fennel slices, and onion in olive oil until tender,  about 15 minutes.
Mash potatoes right in the broth mixture in the saucepan with a masher.
Stir in celery-fennel mixture. Heat through.  Season with pepper and salt.
Chop reserved fennel tops and use to garnish each serving.
Saucy Spinach Curry


Ingredients:
spinach, basil, chopped tomatoes, fermented black beans, peanut butter, garlic clove, masala, garam masala, ground cumin, ground cinnamon, ground coriander

Directions:
heat oil., add spices and toast lightly., stir in spinach, basil and garlic., stir fry cook on moderate heat., add tomato, peanut butter and fermented black beans., let simmer for 15 minutes on low heat., stirring occasionally to prevent sticking., serve on a bed of brown organic rice.
Air Fryer Salmon and Asparagus for One
Category: uncategorized
By Rebekah Rose Hills

A wonderful meal for one, ready in a flash. The sauce is slightly smoky, slightly tangy, and slightly sweet—the perfect complement to perfectly cooked salmon and tender asparagus.

Ingredients:
1 tablespoon honey
1 tablespoon olive oil
2 teaspoons Dijon mustard
⅛ teaspoon ground paprika
⅛ teaspoon salt
⅛ teaspoon black pepper
1 (6 ounce) fillet salmon fillet, thawed if frozen and patted dry
½ pound fresh asparagus, trimmed

Directions:
Stir together honey, olive oil, mustard, paprika, salt, and pepper in a small bowl. Whisk well to form a slightly thick sauce. Brush about 1/2 of the marinade all over both sides of the salmon fillet and place it into the air fryer basket. Air-fry at 400 degrees F (200 degrees C) for 4 minutes. Open the basket and place the asparagus around the fillet as best you can, being careful not to cover it. Brush remaining sauce all over the asparagus and on top of the salmon fillet. Air-fry at 400 degrees F (200 degrees C) until salmon is cooked through and asparagus is tender, 6 to 7 more minutes.

Prep time: 10 mins
Cook time: 11 mins
Total time: 21 mins
Yields: 1 serving

Calories: 481.5
Fat: 23.6 g
Saturated fat: 4.1 g
Carbohydrates: 28.5 g
Sugars: 21.4 g
Dietary fiber: 4.9 g
Protein: 41 g
Cholesterol: 74.7 mg
Sodium: 616 mg
Waldorf Cabbage Salad
Category: salad
By Erik Owens

My dad always made this for Thanksgiving and Christmas.  He called it Waldorf Salad, but it is really a cabbage salad 'Waldorf style'.

Ingredients:
¼ head savoy cabbage, thinly sliced
4  apples, cored and diced with peel
½ cup finely chopped walnuts
6 stalks celery, diced
⅓ cup mayonnaise
1 tablespoon white sugar
½ teaspoon salt

Directions:
Use a chef's knife to slice cabbage into thin pieces 1 to 2 inches long.  Do not use the large ribs of the cabbage, as they are too strongly flavored. In a large bowl, toss together the cabbage, apples, walnuts, celery, mayonnaise, sugar and salt until evenly coated.  Serve immediately or store in the refrigerator for up to one day.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 to 6 servings

Calories: 335.9
Fat: 24.5 g
Saturated fat: 3.1 g
Carbohydrates: 30 g
Sugars: 20.3 g
Dietary fiber: 6.9 g
Protein: 4.3 g
Cholesterol: 7 mg
Sodium: 460.2 mg
Peanut Butter and Jelly Smoothie


Ingredients:
creamy peanut butter, milk, vanilla ice cream

Directions:
Combine peanut butter and jelly.  Place in blender container.  Add milk and ice cream.
Cover; blend until smooth.  Pour into tall glass.  Serve immediately.
Streusel Sour Cream Muffin Coffeecakes


Ingredients:
sugar, flour, salt, brown sugar, butter, cinnamon, walnuts, pecans, sour cream, egg, vanilla, baking soda

Directions:
Set oven to 350 degrees.
Set oven rack to middle position.
Generously butter the bottoms, sides and tops of 18 non-stick muffin tins.
In a large bowl stir together sugar, flour, salt and 3/4 cup brown sugar.
Add in 3/4 cups cold butter and blend with a pasty blender or you fingers until the mixture resembles coarse meal with some pea-size butter pieces in the mixture; transfer 3/4 cup of the mixture to a bowl and blend in cinnamon, the remaining 1/4 cup butter and remainder 1/4 cup brown sugar with your fingertips or pastry blender until crumbly.
Stir in the chopped nuts; chill for 15 minutes.
Whisk together sour cream, egg, egg yolk, vanilla, baking soda.
Add in the flour mixture until JUST combined (the batter will be stiff].
Divide the batter evenly between the 18 muffin tins (they should be about two-thirds full].
Sprinkle each with streusel topping (pressing it lightly into the batter].
Bake coffeecakes for about 20-25 minutes, or until they test done with a toothpick inserted in the middle.
Cool in the pans on racks for 30 minutes.
Loosen the cakes with a small sharp knife, then carefully remove cakes from the muffin tins.
Chicken Satay Salad


Ingredients:
boneless skinless chicken breasts, fresh pineapple, romaine lettuce hearts, cucumber, red onion

Directions:
Heat the grill to medium.
Meanwhile, in a resealable quart-size plastic bag, combine the chicken and 1/4 cup peanut sauce, turning to coat. Let stand while the grill heats.
Grill the pineapple, turning once, until grill marks appear, about 5 minutes. Grill the chicken, turning once, until cooked through, about 12 minutes. Transfer to a cutting board and let cool. Cut into thin slices.
In a large bowl, stir the pineapple juice into the remaining 1/4 cup peanut sauce. Toss in the romaine, cucumber, and onion. Top with the pineapple and chicken.
Caesar Salad With Fried Ravioli


Ingredients:
cornmeal, parmigiano-reggiano cheese, salt, fresh ground black pepper, extra virgin olive oil, lemon, juice and zest of, garlic clove, Dijon mustard, anchovy paste, Worcestershire sauce, romaine lettuce

Directions:
Bring a large pot of water to a boil for ravioli. Salt water and cook a minute less than package directions for either fresh or frozen pasta, then drain thoroughly. Heat about 3 tablespoons EVOO in a large, nonstick skillet over medium heat. Combine cornmeal, 1/2 cup of Parmigiano Reggiano and lots of black pepper on a plate. Coat the drained ravioli in the cornmeal and cheese mixture. Shake off excess and fry the ravioli until golden on each side, 4-5 minutes total. Remove them to a paper-towel lined plate and season with some salt.
For the salad, whisk together the lemon zest and juice, grated garlic, mustard, anchovy paste, hot sauce and Worcestershire then stream in the EVOO, about 5 tablespoons. Coat the romaine in dressing then season with pepper and a handful of grated cheese. Top salad with crispy ravioli and serve.
Low Sodium Salt Whole Wheat Bread


Ingredients:
water, brown sugar, salt, canola oil, soy lecithin, whole wheat flour, gluten flour

Directions:
Add all ingredients in the order specified for your bread machine.
Set machine on whole wheat setting, 1 1/2 lb. loaf and start.
Don’t omit the vitamin C powder (ascorbic acid]; it is the key to making a low sodium loaf that does not collapse while baking. Available at Whole Foods & similar stores. 1250 mg of crushed vitamin C tablets may be used instead.
Sarah's Amazing Vegetarian Lasagna


Ingredients:
olive oil, onion, button mushrooms, eggplant, carrot, red wine, flat leaf parsley, canned whole tomatoes, canned tomato sauce, oregano, basil, parsley, ricotta cheese, parmesan cheese, mozzarella cheese

Directions:
Heat olive oil in a large skillet until shimmering.
Add onion, eggplant, and mushrooms to skillet.  Cook for 15 minutes, or until all ingredients are soft.
Add carrot, wine, parsley, tomato sauce, and whole tomatoes to skillet.  Break up tomatoes with the back of a spoon.
Add oregano, parsley, and basil to the sauce.
Simmer sauce uncovered for about an hour and a half, or until thick.
Preheat oven to 350 degrees Fahrenheit.
Grease the bottom of a 9 x 13" baking dish with non-stick cooking spray.
Spread about 1/4 of the sauce in the bottom of the pan. (About 1 1/4 cups].
Layer 4 of the lasagna noodles on top of the sauce.
Dot the noodles with 1/3 of the ricotta cheese.
Spread 1 cup of the mozzarella over the ricotta and noodles.
Spread 1/2 cups of the Parmesan over the mozzarella.
Repeat steps 7-11 two more times.
Spread the last of the sauce over the Parmesan, and then spread the last of the Parmesan and mozzarella over the sauce to prevent it from burning.
Bake at 350 degrees for 1 hour and 15 minutes, or until hot and bubbling.
Low Fat Apple Cornbread


Ingredients:
cornmeal, all-purpose flour, whole wheat flour, Splenda sugar substitute, baking powder, salt, applesauce, eggs, egg substitute, low-fat milk

Directions:
Combine cornmeal, flours, Splenda, baking powder, and salt in mixing bowl.
In second bowl, combine applesauce, milk, and egg.
Add wet ingredients to dry; stir until combined.
Pour batter into greased 8 x 8 inch pan.
Bake at 400 for 20-25 minutes or until toothpick inserts cleanly.
*This recipe may be doubled for a 13 x 9 inch dish.
Smoked Salmon Bites


Ingredients:
smoked salmon, sour cream, hard-boiled eggs, dill

Directions:
Preheat oven to 350°F.
Cut potatoes into thick slices and place in a large bowl.
Add oil and toss to coat well.
Place potato slices on baking trays and bake for 30 minutes or until tender.
Remove potatoes from oven and cool slightly.
To serve, top each potato slice with a little salmon, a teaspoon of sour cream, an egg wedge, and dill sprig.
Serve warm.
Bavarian Mulled Wine


Ingredients:
red wine, water, brown sugar, cinnamon sticks, orange, lemon, star anise, whole cloves, vanilla bean, brandy

Directions:
Combine all the ingredients in a large pot and place over medium-low heat.
Heat the mixture for 60 minutes, making sure not to bring the mixture to a boil.
Once the flavors have melded together for 60 minutes, strain out the spices and reserve the citrus rounds for serving.
Serve the warmed wine with a round of lemon and a round of orange.
Applesauce Orange Poppyseed Muffins
Category: bread
By akdgurl

Healthy, low-fat muffins with a soft center.

Ingredients:
1 ½ cups applesauce
1 cup white sugar
½ cup milk
3  eggs
1 teaspoon vanilla extract
1 teaspoon orange extract
2 ½ cups all-purpose flour
½ cup poppy seeds
1 teaspoon baking powder
1 teaspoon baking soda

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Beat applesauce, sugar, milk, eggs, vanilla extract, and orange extract together in a large bowl. Add flour, poppy seeds, baking powder, and baking soda; stir until batter is just-combined. Pour batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 muffins

Calories: 227.4
Fat: 4.2 g
Saturated fat: 0.8 g
Carbohydrates: 42 g
Sugars: 21.2 g
Dietary fiber: 1.6 g
Protein: 5.7 g
Cholesterol: 47.3 mg
Sodium: 169.5 mg
Meat and Spinach Ravioli Filling
Category: world-cuisine
By Sherrie Durkee

My grandmother made this when I was young. Just found her old recipe book with it in it.

Ingredients:
1 pound ground beef
1 ½ cups fresh spinach
5 tablespoons grated Parmesan cheese
1 ¼ tablespoons dried parsley
¼ cup bread crumbs
¼ cup olive oil
1  large egg
½ teaspoon garlic salt
1 pinch black pepper

Directions:
Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the spinach and cook until wilted, about 1 to 2 minutes. Remove from heat and allow to cool for 10 minutes. Transfer the beef mixture to a bowl. Add the Parmesan, parsley, bread crumbs, olive oil, egg, garlic salt, and pepper and mix well. Run the filling through a grinder until smooth (or puree in a food processor until smooth). The filling can be kept in the refrigerator for up to four days or in the freezer for up to three months.

Prep time: 15 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 150 ravioli

Calories: 106.9
Fat: 8.2 g
Saturated fat: 2.3 g
Carbohydrates: 1.6 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 6.5 g
Cholesterol: 32.8 mg
Sodium: 124.1 mg
Cranberry Swirl Coffee Cake
Category: desserts
By Laura Owen

This old family recipe is delicious for breakfast on Thanksgiving day, or to eat while watching the parade! Plain yogurt can be substituted for sour cream.

Ingredients:
½ cup butter
1 cup white sugar
2  eggs
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
1 (8 ounce) can whole cranberry sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the sour cream. Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top. Bake 55 minutes in the preheated oven, until golden brown.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 1 -9 or 10 inch tube pan

Calories: 247.7
Fat: 10.9 g
Saturated fat: 6.6 g
Carbohydrates: 34.7 g
Sugars: 18.3 g
Dietary fiber: 0.7 g
Protein: 3.3 g
Cholesterol: 51.2 mg
Sodium: 277 mg
Maple Glazed green Beans


Ingredients:
green beans, water, maple syrup, low sodium soy sauce, fresh ginger, ground ginger

Directions:
Place the beans in a large saucepan of boiling water, cook 5 minutes.
Drain well, return to pan.
Add 1/3 cup water and remaining ingredients, cook over medium low heat 10 minutes or until beans are tender.
Baked Cauliflower Neapolitaine


Ingredients:
cauliflower, salt water, cheese, salt

Directions:
Preheat oven to 400.
Cover cauliflower with salted water and boil 15 minutes or until partly done.  Drain.
Cut into flowerets and deep fry in oil until golden brown.
Arrange in shallow oven proof dish.  Sprinkle with cheese and salt.
Bake until cheese is melted 5-10 minutes.  Serve immediately.
Artichokes With Prosciutto and Cream


Ingredients:
artichokes, butter, prosciutto, shallot, fresh thyme, water, heavy cream

Directions:
Trim artichokes and quarter them lengthwise.
Place into bowl of water with a tbsp vinegar or lemon juice.
Melt butter in large skillet.
add prosciutto and shallots until softened Drain artichokes and put into pan.
add thyme, water.
cover skillet, cook until tender (about 12 minutes].
shake covered pan occasionally, adding more water if necessary.
when artichokes are easily pierced with knife, remove lid and raise the heat to high.
cook until moisture evaporates, and artichokes sizzle.
remove from heat, cool a bit.
add cream, return to medium heat.
season with pepper.
serve warm.
Patate Prezzemolate (Vegan Italian Potato Salad)
Category: salad
By Buckwheat Queen

Born vegan, this is a classic potato salad that can be found on Italian tables from the North to the South. In Italy, you'll find it everywhere: formal luncheons, family get-togethers, weeknight dinners, and even in hospital and school cafeterias. Many Italians add cooked green beans. Leftovers are delicious tossed with pesto and pasta. Buon appetito!

Ingredients:
25 ounces Yukon Gold potatoes
1 tablespoon rock salt
4 tablespoons extra-virgin olive oil, divided
1 tablespoon white wine vinegar
2 cloves garlic, peeled and slightly crushed
2  green onions (white part only), chopped
½ cup very finely chopped flat-leaf parsley
salt and freshly ground black pepper to taste
1 teaspoon red pepper flakes  (Optional)

Directions:
Combine potatoes and salt in a large pot filled with cold water. Bring to a boil. Cook until potatoes are tender, but not mushy, about 10 minutes depending on size. Drain and set aside until cool enough to handle. While potatoes are cooking, whisk 3 tablespoons olive oil and white wine vinegar together in a small bowl. Add  garlic and set aside. Peel cooked and cooled potatoes and cut into 1-inch cubes. Combine potatoes, green onions, and parsley in a bowl and lightly toss. Season with salt and pepper. Drizzle with olive oil mixture and lightly toss, taking care not to break the potatoes. Top with remaining 1 tablespoon olive oil and red pepper flakes right before serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 180.8
Fat: 9.3 g
Saturated fat: 1.3 g
Carbohydrates: 22.5 g
Sugars: 0.2 g
Dietary fiber: 2.3 g
Protein: 2.8 g
Sodium: 1199.8 mg
Cranberry Ginger Drop Cookies


Ingredients:
sugar, brown sugar, butter, margarine, milk, egg, all-purpose flour, baking powder, ground ginger, baking soda, dried cranberries, pecans, crystallized ginger, powdered sugar, milk

Directions:
Heat oven to 375°F Lightly grease cookie sheets.
Combine sugar, brown sugar and butter in large mixer bowl; beat on medium speed until well mixed. Add milk and egg; beat until smooth.
Add flour, baking powder, ground ginger and baking soda; beat on low speed until well mixed. Gently stir in cranberries, pecans and crystallized ginger.
Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake for 9 to 12 minutes or until edges are light golden brown.
Immediately remove from cookie sheet; cool on wire rack.
Combine powdered sugar and enough milk for desired glaze consistency in small bowl; mix well. Spread glaze on cooled cookies.