xiaoxl/recipe_data huggingface dataset:
Roasted Carrot & Garlic Soup


Ingredients:
carrots, yellow onion, garlic, olive oil, canola oil, butter, ground cumin, salt, sour cream

Directions:
Preheat your oven to 300 degrees.
To prepare garlic, cut off the top third of the head. Drizzle with 1 T olive oil and then wrap tightly with aluminum foil. Roast in oven 45min to an hour until very soft.
Place sliced carrots in a baking pan large enough so they sit in a single layer. Drizzle the remaining oil on them and stir so that they are covered. Put the pan of carrots in the oven with the garlic. Give them a stir every 20 minutes or so to prevent sticking.
While carrots and garlic are roasting, heat butter in a large skillet over medium low heat. Saute onions for about 15 minutes stirring occasionally til soft and translucent. Turn off the heat while you wait for the carrots to finish roasting.
Once garlic is soft, remove from oven, unwrap the foil, and set aside to cool.
Turn up the oven to 350 and continue roasting carrots for 15 more minutes.
Now put your carrots in the pan with the onions and add 2 cups of stock. Bring to a simmer over medium heat and simmer for about 15 minutes.
While this simmers carefully squeeze out the bulbs of garlic and place them in a blender. They should pop right out.
Add carrot and onion mixture to the blender as well and blend until smooth.
Pour soup back into the skillet and gently heat to a simmer, adding more stock as needed to reach the consistency you want. Now add your cumin and salt, tasting to see if more is needed.
Ladle into bowls, top with a dollop of sour cream and enjoy!
Everyday Italian Balsamic BBQ Sauce


Ingredients:
ketchup, brown sugar, garlic clove, Worcestershire sauce, Dijon mustard, salt, fresh ground black pepper

Directions:
"Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes."
Easiest Chicken Marsala (Make the Night Before)


Ingredients:
chicken breast halves, mushroom, garlic clove, chicken broth, marsala wine, egg

Directions:
Scramble egg in small bowl.
Dip chicken breasts into egg and dredge into bread crumbs on both sides.
Saute breasts in a small amount of olive oil in a frying pan; set aside.
Saute mushrooms and garlic in a small amount of olive oil.
Add broth and wine and bring to a boil.
Lay chicken breasts side by side in baking dish.
Pour mushrooms and wine sauce over chicken.
Marinate overnight in fridge.
Bake chicken at 350 degrees for 30-45 minutes uncovered until hot.
Serve with rice or noodles.
**The sauce absorbs into the chicken so you want alot of sauce to begin with.
Also realize the alcohol burns off during the cooking.
If you choose to have less sauce, broth and wine should be of equal proportions.
Jackleen's Velvet Carrots


Ingredients:
butter, margarine, vanilla extract, ground cinnamon, fresh parsley

Directions:
Cook your carrots until very tender either by boiling in water or in a steamer or in the microwave.
Place just 1/2 cup of the cooked carrots into a blender and set aside the remaining carrots.
Add the melted butter, orange juice, vanilla, and cinnamon to the blender.
Place cover on blender and blend on medium until smooth.
Pour into medium saucepan and add remaining cooked carrots (the ones you left whole].
Heat until warmed through over medium-low heat.
Sprinkle with parsley before serving.
Barley With Dried Mushrooms


Ingredients:
dried funghi porcini, extra virgin olive oil, pearl barley, water

Directions:
Put porcini in bowl.  Cover with hot water.
Put 2 T. oil in medium saucepan over medium heat for one minute.  Add barley with some pepper (and salt if you're using unsalted broth or water].  Cook, stirring occasionally, until barley is coated, just a minute or two.  Add stock.  (You can substitute 1/2 cup of mushroom soaking liquid for regular liquid if desired.]  Cover.  Lower heat so mixture simmers.  Cook for about 15 minutes or until barley is tender and liquid absorbed.
When mushrooms are tender, drain.  Trim off any hard parts.  If large, slice.  Put the remaining 2 tablespoons of oil in a small skillet over medium heat.  Toss the mushrooms in briefly, spinkling them with a little salt and pepper.
When barley is done, top it with the mushrooms, being sure to get everything out of the mushroom skillet, fat included.  Garnish with fresh parsley if desired and be sure to serve hot.
Potato Lasagna


Ingredients:
ground beef, onion, dried oregano, dried basil, sugar, salt, pepper, water, potatoes, mozzarella cheese

Directions:
In a skillet, broown beef with onion; drain.
Stir in spaghetti sauce, seasonings, and water; mix well.
Pour half of this mixture into a 13 x 9 inch baking dish.
Cover with potatoes.
Pour remaining sauce over potatoes.
Cover tightly with foil.
Bake at 350 for 1 hour and 15 minutes or until potatoes are tender.
Sprinkle with cheese and return to oven for another 10 minutes or until cheese is melted.
Asian Roasted Garlic Salad Dressing


Ingredients:
roasted garlic, extra virgin olive oil, lime, juice of, red wine vinegar, fresh ginger, reduced sodium soy sauce, fresh ground black pepper

Directions:
"Place all ingredients (except pepper] into a blender and process until smooth.  Add black pepper to taste."
Easy Whole Wheat Banana Muffins
Category: bread
By MRSDAYCARE

Very easy, moist banana muffins. Great basic recipe that you can change by adding nuts, chocolate chips, or raisins.

Ingredients:
1 cup mashed bananas
1 cup creamy salad dressing (such as Miracle Whip®)
¾ cup white sugar
2 cups whole wheat flour
2 teaspoons baking soda
½ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix bananas, salad dressing, and sugar in a large bowl until smooth. Stir flour, baking soda, and salt into banana mixture until batter is just moistened. Divide batter evenly into 24 muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 dozen muffins

Calories: 96.4
Fat: 2.9 g
Saturated fat: 0.4 g
Carbohydrates: 17 g
Sugars: 8.8 g
Dietary fiber: 1.5 g
Protein: 1.5 g
Cholesterol: 3.3 mg
Sodium: 237.3 mg
Barbecued Flank Steak


Ingredients:
soy sauce, honey, cider vinegar, onion, ground ginger, garlic powder

Directions:
For marinade: mix all ingredients in processor or blender., Place steak in baking dish and pour marinade over., Cover and chill overnight, turning once., Prepare barbecue grill or preheat broiler., Cook steak 5 minutes on each side., Serve hot.
Stuffed Mushroom Dip


Ingredients:
butter, mushroom, garlic clove, parmesan cheese, light sour cream

Directions:
Place the crackers in resealable plastic bag.  Use rolling pin to crush crackers; set aside.
Melt butter in large nonstick skillet on medium-high heat.  Add mushrooms, peppers and garlic; cook 8 min, or until peppers are tender and liquid is evaporated, stirring occasionally.  Remove from heat.
Stir in cracker crumbs, cheese and sour cream until well blended.  Serve warm with additional crackers.
Easy Chocolate-y Black Forest Cake


Ingredients:
character(0]

Directions:
Assemble the cakes to form a 2-layer chocolate cake, with jam filling., On top:  layer of jam, with drops of Dream Whip.
Mckeegans Dream (Martini)


Ingredients:
character(0]

Directions:
"Stir or shake all ingredients together and strain into martini glass."
Make Ahead Garlic White Cheddar Mashed Potatoes


Ingredients:
russet potatoes, head of garlic, butter, sour cream, white cheddar cheese, green onion, salt, fresh ground black pepper, parmesan cheese

Directions:
Place the whole potatoes and peeled garlic cloves in a large pot; cover with cold water.
Add in 1 tablespoon salt to the water; cover then bring to a boil over medium-high heat.
Cook until the potatoes are fork tender.
Drain the cooked potatoes and garlic cloves over a strainer, then place in a large bowl.
Mash the potatoes and the garlic.
While still warm mix in butter, sour cream, whipping cream, white cheddar cheese, onion and salt.
Season with fresh ground black pepper to taste.
Transfer/spread  into a greased 13 x 9-inch baking pan (or any size to fit the potato mixture].Sprinkle with grated Parmesan cheese.
At this point you may cool completely then refrigerate for up to 24 hours or until needed.
Cover with foil and bake at 325 degrees F for about 20- 25 minutes or until just heated through (if you are baking this from cold then the baking time will need to be increased slightly].
Lemon Butter Herb Pasta
Category: main-dish
By Elizabeth Sanford

A quick, delicious, and light-tasting sauce with a zesty lemon flavor! You can easily add chicken, shrimp, or your favorite veggies to personalize this basic sauce. Serve with Parmesan cheese.

Ingredients:
4 cups bow-tie pasta (farfalle)
¼ cup butter
¼ cup chicken broth
3 tablespoons lemon juice
¼ teaspoon oregano
¼ teaspoon dried basil
¼ teaspoon minced garlic
1 pinch salt and ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Melt butter in a saucepan over medium heat. Stir chicken broth, lemon juice, oregano, basil, and garlic into the butter. Bring to a simmer and reduce heat to medium-low; cook until thickened to your desired texture, 5 to 7 minutes Season sauce with salt and pepper. Stir cooked pasta into the butter sauce to coat.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 cups pasta

Calories: 239.1
Fat: 12.4 g
Saturated fat: 7.5 g
Carbohydrates: 28.3 g
Sugars: 1.5 g
Dietary fiber: 1.4 g
Protein: 5.2 g
Cholesterol: 30.5 mg
Sodium: 83.8 mg
Magic Slaw (Pineapply and Poppy Seed Coleslaw)


Ingredients:
head of cabbage, pineapple, onions, coconut oil, vinegar, poppy seed, mayonnaise, salt, pepper, lemon basil

Directions:
Chop cabbage:  I cut my half head in half again.  And then I cut each quarter into 1-inch strips.  These are what I shred by cutting in 1/8 inch slices with a big knife.  Makes for easy eating.  Place in a large mixing bowl and break up any big pieces with your hands.
Cut up pineapple:  I do something similar with the pineapple.  What you are looking for are 1/2 inch slivers a bit bigger around than matchsticks.  Add into the bowl with the cabbage and give it mix again.  I use my hands (which are sterile] to let the flavors begin to blend right away.
Chop onion into small thin slivers (no longer than 1/2 inch] and mix in with the cabbage and pineapple.  Put a lid on this and put aside.
Note: Make sure your coconut oil is in liquid form.  If it is firm, heat slightly.
Make dressing:  Squeeze lemon juice into medium bowl.  Whisk together with all remaining ingredients except mayonnaise and lemon basil.
Taste for a nice sweet & sour balance.  Add more vinegar or agave as needed to get a good blend and balance.
Now whisk in your mayonnaise.  Make sure you get it smooth.
Pour the dressing over the cabbage, pineapple, and onions.  Mix thoroughly.
Taste.
At this point I always add a bit more mayonnaise and blend it inches  I don't know why.  I just love mayonnaise.  :].
If you like basil, here is where you add it.  The lemon basil makes such a nice addition but is not necessary to the outcome really.  I do NOT chop with a knife.  I tear the basil into small bits and gently blend into the slaw.
Now place your slaw (after you test it one more time, ha ha] in a pretty serving bowl, cover and place in the fridge and chill for at least 2 hours.
Serve to family and friends and enjoy your magic!
Easy Apple Coleslaw
Category: salad
By Aunt Mamie

This is our favorite cole slaw recipe, a yummy combo of fruit and veggies in a sweet dressing.

Ingredients:
3 cups chopped cabbage
1  unpeeled red apple, cored and chopped
1  unpeeled Granny Smith apple, cored and chopped
1  carrot, grated
½ cup finely chopped red bell pepper
2  green onions, finely chopped
⅓ cup mayonnaise
⅓ cup brown sugar
1 tablespoon lemon juice, or to taste

Directions:
In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.

Prep time: 25 mins
Total time: 25 mins
Yields: 6 servings

Calories: 137.1
Fat: 4.5 g
Saturated fat: 0.7 g
Carbohydrates: 25.2 g
Sugars: 19.5 g
Dietary fiber: 2.3 g
Protein: 1 g
Cholesterol: 3.4 mg
Sodium: 107.6 mg
Riceful Cornbread (Gluten-Free)


Ingredients:
cooked brown rice, apple cider vinegar, egg, cornmeal, white sugar, salt, baking powder, baking soda

Directions:
Pour 1/2 tsbp vegetable oil in each mini loaf pan and place them in the oven - Turn the oven on to 400°F.
Blend the cooked rice with the rice milk and apple cider vinegar until smooth, then add the egg and blend until just combined. In a bowl, stir together dry ingredients, then pour wet ingredients in and mix until combined.
Pour the mixture into the heated mini loaf pans (Make sure they`re hot and be careful not to burn yourself. By pouring the mixture in the pan you will see the oil sizzle around it, which will create a nice crispy crust!] and place them in the oven.
Bake for 30 minutes, then take them out of the oven and let cool for 2 minutes, then transfer to a cooling rack.
Twisty Cookies
Category: desserts
By Kristy

Scrumptious cookies with a tangy twist!!

Ingredients:
½ cup white sugar
1 cup packed brown sugar
½ cup butter, softened
2  eggs
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped almonds
3 cups semi-sweet chocolate chips
2 teaspoons rum
½ teaspoon whiskey

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. Combine white and brown sugar, butter and eggs. Stir in flour, baking soda and salt. The dough will be stiff. Stir in nuts, chocolate chips, rum and whiskey. Drop dough by tablespoonful onto cookie sheet. Bake 8 to 10 minutes.

Yields: 5 dozen

Calories: 207.1
Fat: 9.9 g
Saturated fat: 5.2 g
Carbohydrates: 28.5 g
Sugars: 20.4 g
Dietary fiber: 1.8 g
Protein: 3.2 g
Cholesterol: 20.5 mg
Sodium: 109.4 mg
Karen A's Chocolate Dump Cake
Category: desserts
By Jann De Circe

This rich chocolate cake is very easy to make.

Ingredients:
1 (5 ounce) package non-instant chocolate pudding mix
2 ⅓ cups milk
1 (18.25 ounce) package chocolate cake mix
2 cups semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch baking pan. Combine chocolate pudding and milk in a saucepan and cook over medium heat until thick, stirring frequently. Remove pan from heat and add in dry cake mix. Mix together and pour into the lightly greased 9x13 inch baking pan. Evenly spread the chocolate chips over the top of the cake. Bake at 350 degrees F(175 degrees C) for 40 to 45 minutes.  Let cake cool and serve.

Yields: 1 - 9x13 inch cake

Calories: 192.2
Fat: 8.2 g
Saturated fat: 3.6 g
Carbohydrates: 30.9 g
Sugars: 19.5 g
Dietary fiber: 1.6 g
Protein: 2.8 g
Cholesterol: 1.9 mg
Sodium: 209.6 mg
Roasted Delicata Squash Stuffed W/ Beans & Spinach


Ingredients:
garlic cloves, white beans, sage, nutritional yeast, extra virgin olive oil, kosher salt, black pepper

Directions:
1. Preheat oven to 350 degrees.
2. Place the squash halves (cut side up] on a sheet pan or in a baking dish.
3. Drizzle the surfaces with some olive oil, and season with kosher salt and freshly ground black pepper.
4. Bake in the oven until the flesh is tender when pierced with a knife or fork, about 1 hour.
5. Remove the squash halves from the oven and set aside.
6. Meanwhile, make your filling: heat a little extra-virgin olive oil (about 1-2 Tbsp] in a saute pan over medium heat until hot, then add the minced garlic and saute for about 30 seconds, until fragrant.
7. Add the greens and saute until wilted.
8. Add beans.
9. Stir in the chopped fresh sage, season to taste with coarse salt and freshly ground black pepper, and set aside to cool slightly.
10. Stir in the breadcrumbs and nutritional yeast.
11. Fill the squash halves with the bean mixture.
12. Cook for 15 minutes at 425.
13. Enjoy!
Kiss Me I'm Irish Corned Beef


Ingredients:
corned beef brisket, garlic cloves, shallots, caraway seeds, carrots, fresh dill

Directions:
Preheat oven to 250.
Place corned beef in large roasting pan (w/lid].
Add garlic, shallots, spices, beer and whiskey.
Cover and place in the oven.
Braise 3 hours, turning the meat once.
After 3 hours, add carrots, potatoes and dill.
Cover again and braise additional 2 hours.
Allow to stand 5-10 minutes.
Serve immediately.
Reduced Fat Dijon Tuna Noodle Casserole


Ingredients:
butter, onion, flour, nonfat milk, cream cheese, Dijon mustard, salt, ground pepper, parmesan cheese, tuna in water

Directions:
1. Preheat oven to 500 degrees.
2. Cook noodles.  Omit salt. Drain.  Return pot to medium heat.  Add butter.  Add onion and cook until onion is translucent, stirring occasionally.  Sprinkle with flour, until a paste forms. Gradually stir in milk, cook 5 minutes (or until slightly thickened], stirring with a wisk.  Stir in cream cheese, mustard, salt, and pepper, cook 2 minutes, stirring constantly.
3.  Remove pan from heat.  Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna.  Spoon mixture into a shallow, 2 quart baking dish coated with cooking spray.  Top with remaining cheese.  Broil 3 minutes or until golden and bubbly.  Let stand 5 minutes prior to serving.
Coleslaw


Ingredients:
sugar, salt, black pepper, white vinegar, dry mustard

Directions:
In a jar with lid, add all ingredients except coleslaw mix., Shake vigorously until sugar has dissolved., Pour over coleslaw and mix until well coated.
Honey Mustard Chicken


Ingredients:
honey, prepared mustard, Dijon mustard, onion powder, boneless chicken breasts

Directions:
Place chicken in crock pot. Mix honey, mustard and onion in a cup. Pour., over chicken. Cook on HIGH for 4-5 Hours or LOW for 6-10.
Fried Cornbread II


Ingredients:
egg, buttermilk

Directions:
Mix the ingredients and fry in a frying pan as you would pancakes.
Turn only once, when brown on one side. Then flip to the other side. Will make about 8 cakes.
Kate's Grilled Corn Salad
Category: salad
By k8norris

A fresh, colorful grilled corn salad that tastes wonderful and is very healthy. It's the perfect side dish for a barbeque or Mexican dinner.

Ingredients:
6 ears corn
1  tomato, finely chopped
5 ounces Monterey Jack cheese, cut into small cubes
1  orange bell pepper, finely chopped
½  cucumber, finely chopped
2 tablespoons finely chopped cilantro
1 tablespoon balsamic vinegar
1 ½ teaspoons coarse sea salt
freshly cracked black pepper to taste
1 pinch garlic powder, or to taste  (Optional)

Directions:
Preheat grill for medium heat and lightly oil the grate. Bring a large pot of water to a boil. Add corn; cook until tender, about 6 minutes. Drain. Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes. Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl; add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder; mix to combine.

Prep time: 30 mins
Cook time: 16 mins
Total time: 51 mins
Yields: 8 servings

Calories: 136.2
Fat: 6.3 g
Saturated fat: 3.5 g
Carbohydrates: 15.7 g
Sugars: 3.7 g
Dietary fiber: 2.3 g
Protein: 7 g
Cholesterol: 15.8 mg
Sodium: 437.6 mg
Madras Lentils


Ingredients:
crushed tomatoes, onion, garlic cloves, salt, cayenne, olive oil, canola oil, cumin powder, chili powder, green chilies, water

Directions:
Saute onion and garlic in some canola oil.
Add cumin, chili powder and cayenne, stir it in with the onions and garlic for a couple minutes.
Added a can of crushed tomatoes (not drained]. This is when you add the green chilies if you use them.
Lowered the heat and let it cook down for a bit. About 5-10min.
Added cooked lentils (cooked from dry] and red beans, no need to add water.
Add the salt, lowered the heat and let it cook down until it thickened.
Added just the smallest amount (mixed into each serving of a maybe half tsp] of plain fat free greek yogurt to give it a creamier texture.
Sweet Tea Ribs With Lemony Potato Salad


Ingredients:
black tea, light brown sugar, light brown sugar, orange, russet potatoes, mayonnaise, fresh parsley, lemon

Directions:
Combine the contents of 3 tea bags with 1/4 cup brown sugar, 2 teaspoons salt, 1/4 teaspoons pepper and the zest of one orange in a bowl.  Rub the tea mixture over both sides of the ribs, which have been pat dry and from which you've removed the tough membrane from the underside. Place the ribs in a roasting pan, meat-side up, and bring to room temperature, about 20 minutes.
Preheat the oven to 275°F Steep the remaining 3 tea bags in 2 cups of boiling water which have been poured into a cup, about 5 minutes. Discard the bags and stir in the remaining 2 tablespoons brown sugar and the juice of half the orange. Pour the mixture around the ribs in the pan. Cover tightly with foil and roast in the center of the oven until tender, about 90 minutes.
Meanwhile, put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 10 minutes. Do not overcook.  Drain and lay out on a cookie sheet to cool slightly. Mix the mayonnaise and parsley in a large bowl. Grate in the zest of half the lemon, and the juice of the lemon half. Fold in the potatoes and add 1 1/2 teaspoons salt, and pepper to taste; refrigerate until ready to serve.
Remove the ribs from the oven and increase the temperature to 450°F Pour the cooking liquid into a saucepan and bring to a simmer over medium-high heat. Baste the ribs with some of the liquid, then return to the oven and cook uncovered, basting a few times, until the ribs are dark and glazed, 20 to 30 minutes.
When the remaining liquid in the saucepan is syrupy, add lemon juice to taste. Brush the ribs with the glaze. Glaze will thicken as it cools.  Cut the racks into pieces and serve with the potato salad.
Easy Phyllo Cups With Salad and Ham (Side or Snack)


Ingredients:
phyllo pastry sheets, butter, tomatoes, garlic, basil, spring onion, parsley, flaked sea salt, coarse black pepper, ham

Directions:
First, prepare and mix together the tomatoes, olives, garlic, basil, spring onions, parsley, and add salt and pepper sparingly.  Mix well and cover the bowl.
Preheat oven to 350 deg F/180 deg Celsius.
Open out the 4 phyllo sheets (one on top of the other, as it comes].
Using a round utensil considerably larger than the muffin hollows, cut out circles right through the 4 thicknesses of the pastry. Brush each circle (4 per hollow] with the melted butter and oil, and press into 9 muffin hollows.
Sprinkle some dried breadcrumbs over the pastry cups, if you like.
Bake the phyllo cups for 5 - 7 minutes, or until golden brown. Cool before carefully removing.
(All this can be done ahead, but keep the salad chilled and the cups airtight].
To serve, fill the phyllo hollows with the salad. Top each with a rolled slice of ham (or bacon, or mozzarella].
Drizzle with a little vinaigrette at the last moment before serving (to prevent the phyllo pastry from getting soggy].