xiaoxl/recipe_data huggingface dataset:
Clam Chowder


Ingredients:
russet potatoes, butter, celery ribs, onion, garlic, all-purpose flour, clams, clams, fresh parsley, thyme, dill, Worcestershire sauce, milk

Directions:
In a large pot, boil potatoes until they are tender, about ten minutes.
Drain potatoes and Set aside.
In the large pot, melt butter and sauté celery, onion, and garlic until onion is Soft and translucent.
Add flour and stir 2 minutes.
Add clams and their juices, parsley, Thyme, dill, Worcestershire sauce, and potatoes.
Simmer 5 minutes.
Add cream and milk.
Bring to a simmer.
Season with pepper.
Pineapple Salsa


Ingredients:
crushed pineapple, brown sugar, purple onions, fresh ginger

Directions:
Combine all ingredients., Let sit 10-15 minutes for flavors to  blend., Can be made in advance and stored in the refrigerator 2-3 days.
Peanut Butter and Butterscotch Cookies


Ingredients:
peanut butter, baking soda, egg

Directions:
1] preheat oven to 325 f.
2] beat egg, baking soda, peanut butter and butterscotch chips together in a bowl.
3] cook for 7-8 minutes.
Beef and Vegetable Stew
Category: soups-stews-and-chili
By Marianne

This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.

Ingredients:
1 pound cubed beef stew meat
1 tablespoon vegetable oil
1  onion, thinly sliced
1 (6 ounce) can tomato paste
1 (14.5 ounce) can low fat, low sodium beef broth
1 cup chopped carrots
3  potatoes, cubed
1 sprig fresh rosemary
1 teaspoon dried thyme
1  bay leaf
¼ teaspoon crushed red pepper flakes
10 ounces button mushrooms, quartered
1 (10 ounce) package frozen green peas, thawed

Directions:
Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside. Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender. Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.) Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes.  Remove bay leaf and rosemary sprig before serving.

Prep time: 15 mins
Cook time: 2 hrs 25 mins
Total time: 2 hrs 40 mins
Yields: 6 servings

Calories: 367.1
Fat: 11.1 g
Saturated fat: 3.5 g
Carbohydrates: 36.9 g
Sugars: 9.7 g
Dietary fiber: 7.5 g
Protein: 31.1 g
Cholesterol: 64.9 mg
Sodium: 369.8 mg
Banana Oat Bran Muffins


Ingredients:
whole wheat pastry flour, whole wheat flour, sugar, maple syrup, baking powder, salt, nonfat yogurt, unsweetened applesauce, vanilla, bananas, raisins, pecans

Directions:
Preheat oven to 400., Combine flour, oat bran, sugar, baking powder and salt in a large bowl., Whisk together yogurt, maple syrup, egg whites, vanilla and banana., Stir wet mixture into dry mixture just until combined., Stir in raisins., Divide batter among 12 muffin cups and sprinkle 1 teaspoon of pecans on each., Bake until toothpick inserted in center comes out clean, about 18-20 minutes., Transfer to rack to cool.
Tangy Imitation Crab Salad


Ingredients:
black olives, green onion, celery, tomatoes, macaroni, green pepper, cucumber, mayonnaise, white vinegar, lemon juice, sugar, dill weed, garlic powder, basil, oregano

Directions:
Boil macaroni noodles until tender, drain and set aside.
In a large mixing bowl combine mayonnaise, vinegar, lemon juice, sugar,dill,garlic powder, basil and oregano.
Add pasta, imitation crabmeat and vegetables to mixing bowl.
Salt and pepper to taste.
Cover and put in the fridge for 30 minutes.
Cheesy Baked Mac N Cheese


Ingredients:
sharp cheddar cheese, extra-sharp cheddar cheese, jumbo pasta shells, butter, all-purpose flour, salt, pepper, garlic, Worcestershire sauce, half-and-half cream, milk

Directions:
In a big pot, melt the butter.
Slowly whisk in the flour until the mixture is combined and smooth.
Add in salt, pepper, minced garlic, and worcestershire sauce - whisk until incorporated.
Gradually whisk in half & half and milk.
Continue to whisk and cook for another 5 minutes until mixture thickens.
Gradually add in the sharp cheddar cheese, stir until combined.
Gradually add in extra sharp cheddar cheese, stir until combined.
Continue to stir and cook for an additional 5 minutes until mixture thickens.
Remove from heat.
Mix together the cheese sauce with the already cooked pasta in a 13x9 casserole dish.
Sprinkle with more grated cheese.
Bake in the oven at 350 for 25 - 30 minutes.
Spicy and Savory Chocolate Chip Cookies (aka Sierra Nuggets)


Ingredients:
all-purpose flour, baking soda, salt, mace, cinnamon, nutmeg, powdered clove, butter, brown sugar, granulated sugar, milk, vanilla extract, eggs, oatmeal, flaked coconut, chocolate chips, walnuts

Directions:
Preheat oven to 350F and grease cookie sheets.
In a medium bowl, combine flour, baking soda, salt and spices; set aside.
In a large bowl, cream butter and sugars until smooth.
Mix in milk, vanilla, and beaten eggs.
One at a time, stir in the cornflakes, oats, dry ingredients (from medium bowl], coconut, chocolate chips, and walnuts (if using], just until each addition is incorporated.
Drop dough by well rounded teaspoonfuls onto greased cookie sheets.
Bake 10-12 minutes, then let stand for 2 minutes before removing to let cool on baking racks.
Chicken Tonnato (Lightened & Brightened)


Ingredients:
chicken breasts, onion, bay leaf, black peppercorns, tuna, low-fat mayonnaise, lemon juice, red bell pepper, capers

Directions:
Put chicken breasts in a lrg saucepan in a single layer. Add onion, bay leaf, stock & peppercorns. Bring to a gentle boil, reduce heat, cover & simmer for about 12 min, or till tender.
Turn off heat, allow chicken to cool in the stock & then remove w/a slotted spoon. Slice ea chicken breast in medallions, but keep ea intact to be plated individually when served. Set aside.
Boil stock till reduced to approx 5 tablespoons Strain thru a fine sieve & allow to cool.
Put tuna, mayonnaise, lemon juice + 3 tbsp of the reduced stock into a blender or food proc & puree till smooth. (I will use my immersion blender for this step].
Stir in enough of the remaining stock to reduce the sauce to the thickness of double cream & spoon equally over ea chicken breast.
Arrange strips of red bell pepper in a lattice pattern over ea breast. Put a caper in the center of ea square. Chill in fridge for at least 1 hr & serve cold w/a mixed green salad that includes cherry tomatoes for color.
Chinese Pancakes - No Egg or Milk


Ingredients:
plain flour, water, salt

Directions:
Sift the flour and salt into a mixing bowl, add the water and mix until they form a dough.
Knead lightly on a floured surface and divide into 12 equal pieces.
Roll out into circles the size of tea plates.
Lightly brush the surface of 6 circles with the oil on one side.
Cover each one carefully with another circle and roll out gently.
Fry the pancakes in a dry frying –pan or griddle over a medium heat for 3 -4 minutes, turning once, until firm but not too brown.
Cool for a few minutes then peel the pancakes apart.
They can be made in advance and stored in an airtight container until needed.
Chicken Jump-In-The-Mouth


Ingredients:
celery, onions, black olives, walnuts, salt, mayonnaise

Directions:
Combine all ingredients except chicken and potato chips., Gently fold chicken into this mixture., Rectify seasonings to taste., Turn into buttered baking dish and top with crushed potato chips., Bake in preheated 450* oven for about 20 minutes.
Greek Spinach


Ingredients:
frozen chopped spinach, dried oregano, lemon zest, lemon juice, garlic, feta

Directions:
Cook spinach according to directions, but add the onions to the sauce pan., Drain well, squeezing out as much moisture as possible., Add remaining ingredients, expect feta., Stir until well combined., Sprinkle with feta and toss to combine.
Tahini Chicken
Category: meat-and-poultry
By Elaine Geiger

The key ingredient, tahini, is a sesame paste available in Asian stores, but recently has been seen in major grocery chains. It tastes like a mix of Asian and Mediterranean, close to a peanut sauce satay but made from sesame. It's quick, tasty, and out of the ordinary. Serve over couscous or noodles.

Ingredients:
¾ cup water
1 cube chicken bouillon
¼ cup tahini (sesame paste)
2 tablespoons soy sauce
1 tablespoon honey
1 clove garlic, minced
2 teaspoons minced fresh ginger
2 teaspoons butter, or as needed
2  skinless, boneless chicken breast halves, cut into cubes, or more to taste
2 tablespoons all-purpose flour, or as needed
1 teaspoon sesame seeds, or as desired

Directions:
Bring water and bouillon cube to a boil in a pot until bouillon is dissolved; decrease heat to low. Whisk tahini, soy sauce, honey, garlic, and ginger into bouillon mixture until smooth. Keep sauce warm over low heat. Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. Whisk flour into tahini sauce until thickened, 2 to 3 minutes. Add cooked chicken to tahini sauce and toss to coat.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 423.7
Fat: 22.4 g
Saturated fat: 5.3 g
Carbohydrates: 23.9 g
Sugars: 9.1 g
Dietary fiber: 3.4 g
Protein: 33.9 g
Cholesterol: 76.9 mg
Sodium: 1618.6 mg
Pineapple Upside Down Cupcakes


Ingredients:
butter, milk, flour, baking powder, salt, eggs, sugar, vanilla extract, butter, brown sugar, maraschino cherries, pineapple rings

Directions:
Heat oven to 350 degrees. Place butter and milk for the batter in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until butter melts, the transfer to a small bowl to cool.
Meanwhile, prepare the pineapple topping. Into each cup of a 12 cup muffin pan, add 1/2 tablespoon of unmelted butter, the evenly sprinkle 1 tablespoon of brown sugar over the bottom. Place the pan in the oven until butter melts, about 3 minutes.
Halve each maraschino cherry, then cut the pineapple rings into quarters. Place a cherry half, sliced side up, in the center of each cup and lay pineapple quarters on each side. Press the fruit down gently into the butter/sugar mixture, then set prepared pan aside.
Finish making the batter. In a medium size bowl, combine the flour,baking powder, salt and stir the ingredients with a fork until they are evenly blended. In a large bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Add the flour mixture to the egg mixture until the flour is fully incorporated. Add the milk-butter mixture and stir well to combine the ingredients into a smooth batter.
Pour the batter into the muffin pan, dividing it evenly among all the cups. Bake the cupcakes until they're lightly browned, dry around the edges, and pulling away from the pan a little, about 25 minutes.
Transfer the pan to a rack to cool for 5 minutes. Use a butter knife to carefully loosen each cupcake from the edges and bottom of the pan, then place a cookie sheet over the top. Invert the pan, turning the cupcakes onto the cookie sheet, then transfer them back to the rack to cool completely. Serve the cupcakes at room temperature. Make 12 cupcakes.
Chasen's Chili


Ingredients:
pinto beans, water, canned tomatoes, onions, green peppers, garlic, parsley, butter, ground beef, chili powder, ground black pepper, cumin

Directions:
Pour the beans in a saucepan and cook until tender, adding water if necessary Heat the oil in the skillet, add the peppers and onions and cook until the onions are translucent.
Add the garlic and parsley.
Heat oil and butter in a pot large enough for all the ingredients.
Add the beef and cook about 25 minutes, stirring to break up the lumps.
Add the chili powder and cumin about halfway through the cooking process.
Add the peppers and onions to the meat.
Add the tomatoes, salt, and pepper.
Simmer for 60 minutes, stirring often.
Add the beans and water and continue cooking for an additional 30 minutes.
Skim off fat.
Serve with sour cream, chopped onions, shredded cheddar cheese and crackers.
Dinner in a Puff
Category: appetizers-and-snacks
By Buckwheat Queen

I found this idea on the internet and have fiddled around with different flavor combinations. The kids like these because I give each child a 6-cup muffin tin and each chooses what goes in their 6 cups. They usually make three savory and three sweet. These are quick and easy. If you don't have puff pastry then try pie crust, ready made biscuit dough or crescent dough. Easy dinner in a puff!

Ingredients:
8 ounces frozen puff pastry, thawed
6 tablespoons goat cheese
3 tablespoons mashed avocado
3 tablespoons jam
1  sun-dried tomato, cut into 3 pieces
2 tablespoons toasted pine nuts

Directions:
Preheat oven to 375 degrees F (190 degrees C). Cut puff pastry into 6 equal squares about 4 inches diagonally and 1/4-inch thick. Push each square into a muffin cup and gently press down. Place 1 tablespoon goat cheese into each pastry. Spoon 1 tablespoon avocado into 3 of the pastries and 1 tablespoon jam into the other 3 pastries. Bake in the preheated oven until bottoms are browned, 10 to 15 minutes. Top the avocado puffs each with 1 slice sun-dried tomatoes. Sprinkle pine nuts over all the puffs.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 3 servings

Calories: 580.3
Fat: 38.1 g
Saturated fat: 11 g
Carbohydrates: 50.5 g
Sugars: 11.1 g
Dietary fiber: 2.7 g
Protein: 10.4 g
Cholesterol: 11.2 mg
Sodium: 282.5 mg
Ground Beef and Rice


Ingredients:
ground beef, onion, water, salt, chili powder, tomatoes, green pepper, Minute Rice

Directions:
"Brown ground beef in a large skillet, add onion and cook over medium heat until tender. Drain fat. Add water, salt, chili powder, soup, corn, tomato, and green pepper. Bring to a boil and stir in rice. Cover and simmer 5 minutes. Fluff with a fork."
Beef Skillet Fiesta


Ingredients:
ground beef, onion, green bell pepper, chili powder, pepper, salt, diced tomatoes, corn, beef bouillon cube, water, Minute Rice

Directions:
Dissolve the beef boullion cube in the 1 cup of water.
Brown beef and drain.
To the beef, add onion, green pepper, seasonings, tomatoes, corn, and bullion with water.
Bring to a boil.
Stir in rice and remove from heat.
Cover.
Let stand 5 mintues, fluff with fork.
Rustic Free-Form Apple Tartlets


Ingredients:
unbleached all-purpose flour, granulated sugar, table salt, unsalted butter, cream cheese, fresh lemon juice, granny smith apples, mcintosh apples, lemon juice, granulated sugar, granulated sugar, ground cinnamon

Directions:
In bowl of food processor fitted with  steel blade,  pulse flour, sugar, and salt to combine.  Add butter and cream cheese; pulse until mixture is sandy, with small, pebblelike curds, 10-12 one-second pulses (mixture should not form cohesive ball].  Turn mixture into medium bowl.
Sprinkle lemon juice and 1 tablespoons ice water over mixture.  With rubber spatula, use folding motion to evenly distribute water and lemon juice into flour mixture until small portion of dough holds together when squeezed in palm of hand, adding up to 1 tablespoons more ice water if necessary. (mixture will look dry even after liquid is incorporated].  Turn dough onto clean, dry work sirface; gather and gently press togehter into cohesive ball, then flatten into rough disk.  With chef's knife or dough scraper, cut dough into 6 equal pieces, shaping each piece into disk about 3 inches wide.  Place disk in single layer on flat diner plate, wrap plate in plastic, and refrigerate until firm, about 30 minutes (can be refrigerated up to 2 days].
Remove dough from refrigerator (if refrigerated longer than 30 minutes, let stand at room temperature until soft and malleable].  Working one at a time, roll out disks between 2 sheets of lightly floured parchment paper into circles approximately 6 inches wide.  Remove top layer of parchment; trim bottom layer of parchment into rectangles about 2 inches larger than dough.  Stack rectangles with parchemt on plate; cover plate with plastic wrap and refrigerate while preparing fruit.
Adjust one oven rack to highest position and other rack to lowest position; heat oven to 400°F  Peel, core and cut apples into 1/4 inch thick slices and toss with lemon juice, 1/4 cup sugar, and cinnamon.  Arrange parchment lined dough rounds in single layer on work surface.  Arrange about 1 cup apple slices, thick edges out, in circular mound, leaving 1-inch border of dough.  Fold dough border up over filling, pleating dough to fit snugly around apples.  With cupped hands, gently press dough to filling, reinforcing shape and compacting apples.  Using parchment lining, slide 3 tartlets onto each of 2 cookie sheets.
Bake tartlets until pale golden brown, about 15 minutes.  Brush crust with beaten egg whites and sprinkle apples with remaining 2 tablespoons sugar.  Return tartlets to oven, switching position of cookie sheets; bake until crust is deep golden brown and apples are tender, about 15 minutes longer.  Cool tartlets on cookrei sheets, 5 minutes; using wide metal spatula, remove from parchment and transfer to cooling rack.  Cool additional 5 minutes; serve.
Strawberry Lemon Muffins
Category: bread
By MARMARL

Lemon and strawberry come together in these easy and tart muffins.

Ingredients:
¼ cup vegetable oil
½ cup milk
1  egg
1  lemon, zested and juiced
1 cup all-purpose flour
¾ cup whole wheat flour
½ teaspoon salt
1 teaspoon baking powder
½ cup white sugar
¼ cup packed brown sugar
1 cup chopped fresh strawberries

Directions:
Preheat oven to 375  degrees F (190 degrees C). Line a muffin pan with paper liners. In a bowl, lightly beat together the oil, milk, egg, and lemon juice. In a separate bowl, mix the lemon zest, all-purpose flour, whole wheat flour, salt, baking powder, white sugar, and brown sugar. Mix strawberries into the flour mixture. Stir in the oil mixture just until moist. Fill muffin cups about 3/4 full with the batter. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool 10 minutes before removing from the muffin tin.

Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 12 muffins

Calories: 170.3
Fat: 5.5 g
Saturated fat: 1 g
Carbohydrates: 28.8 g
Sugars: 14 g
Dietary fiber: 1.9 g
Protein: 3.2 g
Cholesterol: 16.3 mg
Sodium: 139.1 mg
Macaroni and Cheese Italia


Ingredients:
penne, mozzarella cheese, onion, garlic cloves, boneless chicken breasts, extra virgin olive oil, diced tomatoes with juice, fresh basil leaf, parmesan cheese, butter

Directions:
Cook Pasta in saled water to very aldente.  (4 minutes less than package directions].
Season Chicken breast.
Saute chopped onion, garlic and chiken breast in olive oil over medium heat until onion is soft and clear and chicken is cooked  and slightly browned. (It will conitinue cooking in the oven].
In a bowl, combine the coooked pasta, the cooked chicken and onion garlic mixture, mozzarella cheese, chopped basil and the canned tomatoes and juices.
mix well.
Put the pasta mixture into a buttered  13 x 9 glass baking dish.
Mix together melted butter, parmasan and breadcrumbs.
Top casserole with bread crumb mixture.
Bake at 400 degrees 15-20 minutes till top is browned and sides are bubbly.
Bon Apetito!
Caribbean Chicken With Veggies


Ingredients:
zucchini, olive oil, chicken breasts, garlic clove, tomato juice, salsa, ground cumin

Directions:
Grate zucchini and squash and set aside., In a small skillet heat olive oil., When oil is hot, add chicken breasts., Saute for about 5 minutes on 1 side., Adding garlic to pan and flip chicken., When chicken is done, remove from heat to a separate plate with garlic., Heat salsa with tomato juice to a simmer., Once salsa mixture begins to simmer, add cumin to taste, turn heat to low., Saute grated vegetables for about 1 minute., Serve chicken on bed of grated vegetables with salsa mixture on top.
Cloud Bread
Category: bread
By GallifreyStands

No-carb paleo cloud rounds. Fresh out of the oven, they are fluffy and light. Storing them overnight in a plastic bag adds some elasticity to them so they become more bread-like.The rounds will rise and fall a bit during the bake, but they don't run and flatten only slightly depending on how long you whipped the whites.

Ingredients:
2 tablespoons cream cheese
2  eggs, separated
¼ teaspoon baking powder

Directions:
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Place cream cheese in a microwave-safe bowl and warm in the microwave at 10-second intervals until softened, about 30 seconds. Cool to room temperature, about 5 minutes. Mix in egg yolks until smooth. Place egg whites and baking powder in a glass, metal, or ceramic bowl; beat together until stiff peaks form. Fold yolk mixture gently into egg whites until batter is just combined and light yellow in color. Scoop batter into 4-inch rounds on baking sheet, flattening peaks with the back of the spoon. Bake in the preheated oven until golden brown, 17 to 20 minutes.

Prep time: 10 mins
Cook time: 17 mins
Total time: 32 mins
Yields: 8 rounds

Calories: 30.6
Fat: 2.5 g
Saturated fat: 1.2 g
Carbohydrates: 0.2 g
Sugars: 0.1 g
Protein: 1.8 g
Cholesterol: 50.5 mg
Sodium: 43.5 mg
Salmon Ceviche
Category: appetizers-and-snacks
By Sarah Z

Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas. Fresh ingredients are what makes this simple, easy dish amazing. The hardest part of it is the slicing and dicing. With minimal effort and no cooking you'll get rave reviews. This can just as easily pass for an appetizer in smaller portions.

Ingredients:
¼ teaspoon white sugar
2 ½ tablespoons sea salt
½ teaspoon chili paste or sauce
¼ cup fresh lime juice
¼ teaspoon fresh ground pepper
¼ teaspoon cumin
¼ cup extra virgin olive oil
1 clove garlic, minced
¼ cup minced red onion
1  ripe tomato, finely diced
2 tablespoons minced fresh cilantro
1 pound very fresh salmon fillets (sushi-grade preferred), thinly sliced
1  avocado, sliced

Directions:
In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste in the lime juice. Season with pepper and cumin. Stir in the olive oil, garlic, onion, tomato, and cilantro. Gently mix in the salmon, then cover, and refrigerate for 4 hours. To serve, drain the excess liquid from the salmon, then gently stir in the avocado slices, and allow to rest at room temperature for 15 minutes.

Prep time: 25 mins
Total time: 4 hrs 25 mins
Yields: 6 servings

Calories: 288.3
Fat: 22.6 g
Saturated fat: 3.7 g
Carbohydrates: 5.9 g
Sugars: 1.5 g
Dietary fiber: 2.7 g
Protein: 16.1 g
Cholesterol: 44.6 mg
Sodium: 2252.8 mg
Honey Poppy Seed Dressing


Ingredients:
sugar, dry mustard, paprika, salt, poppy seed, honey, cider vinegar, lemon juice, onion, canola oil

Directions:
.Mix the dry ingredients together in a food processor or blender -  sugar, mustard, paprika, salt, poppyseeds.
Add - honey, vinegar, lemon juice, and onion to the dry ingredients.
As the blades of the blender or food processor are spinning, slowly add the oil.