xiaoxl/recipe_data huggingface dataset:
Clam - Lobster Bake


Ingredients:
baking potatoes, sweet potatoes, corn, onions, chicken halves, live lobsters, clams

Directions:
Prepare your favorite clam chowder as an appetizer.
Serve clambake with plenty of melted butter, lemons, and watermelon.
"  Detailed directions below.
Dig a bow-shaped pit 3 ft. in diameter and 1.5 feet deep in the center.
Using crisscross pattern, line with double thickness of heavy duty aluminum foil, then a layer of dry rocks about the size of grapefruit. NOTE: Wet rocks can explode. Build a bonfire on top of rocks in the pit. Use firewood and kindling.
Let the fire burn 1.5 to 2 hours or until burned down and rocks are hot. NOTE: Do not use charcoal.
Soak corn-on-the-cob (with silk removed] and mixed greens in cold water while fire is burning.
Wash clams and set aside. Refrigerate lobster on ice. Peel onions; remove ends.  Oil potatoes.
Once fire has burned down, work quickly to prevent rocks from losing heat. Tamp down embers.
On top of rocks, layer pit in the following order: Half of the greens, strips of wet cheesecloth, potatoes, corn, onions, chicken halves, live lobsters and clams.
Cover food with remaining wet cheesecloth, then greens.
Cover pit with heavy duty aluminum foil.
Crimp all sides to the edges of aluminum foil used to line the pit. Let food steam cook 40 to 60 minutes.
Remove foods immediately when done. Cooking times will vary depending on temperature of rocks.
Peek at clams after 40 minutes.  If they are open and lobsters are bright red, dinner is ready.
Serve with melted butter and lemon.
Baked Vidalia Dip


Ingredients:
butter, swiss cheese, mayonnaise, water chestnuts, dry white wine, garlic clove

Directions:
In a large skillet over medium heat, melt butter. Saute onions 10 minutes, or until tender.
In a medium bowl, combine remaining ingredients and mix well. Stir in sauteed onions.
Spoon into a greased 2 quart baking dish.
Bake at 375% for 25 minutes. Let stand for 10 minutes.
Serve with crackers or chips of choice.
Jared's Shepherd's Pie


Ingredients:
lean ground beef, onion, garlic clove, Worcestershire sauce, kosher salt, margarine, flour, chicken bouillon cubes, milk, kosher salt, coarse black pepper, baby potatoes, kosher salt, light sour cream, parmesan cheese, cheese

Directions:
Start a large dutch oven or large pot to boil on high.  Add the 2 pounds of potatoes along with the 2 teaspoons salt while the water is still cold.  Once it starts to boil, cook til a fork inserted into the largest potato falls off the fork inserted into it, about 15-20 minutes.
Meanwhile, heat a skillet to medium heat and add lean ground beef, along with onions, Worcestershire and Italian seasoning.  Once the meat is no longer pink, add the garlic and cook for another minute until you smell the garlic.  Put the meat into a 9X13 pan (which is akin to a brownie pan].
Don't rinse the skillet, but instead, add the butter and melt it down over medium heat.  Add the flour, bouillon, salt and pepper and stir to combine, making a roux.  Its important to add the milk in 1/4 cup increments at this time, making sure to stir until it comes back together, to avoid lumping.  Once you have added all the milk, you should have the 'cream soup' portion of this recipe.  Pour overtop of your meat mixture.
Once the potatoes are cooked, drain them, then, with the skins on, mash them well.  Add the sour cream and Parmesan, along with the salt.  Layer the potatoes on top of the creamy meat and then top with cheese.
Bake in a 375° F oven until the cheese is golden brown and melty, about 20 minutes.
Serve with veggie of your choice and enjoy.
Beef and Leek Casserole


Ingredients:
leek, stewing beef, dry red wine, carrot, yellow onion, bay leaf, plain flour, thyme, sea salt, black peppercorns, olive oil

Directions:
Top and tail leek so that you have the white stalk only.
Slice leek lengthwise and then chop into 1 inch segments.
Chop carrot into bite size segments.
Chop onion.
Place flour and seasoning into a bag.
Place beef into the bag and shake so that beef is coated with flour and seasoning.
In a heavy base frypan, place 1 or 2 tablespoons of oil.
On low heat brown beef, remove and place into a casserole.
Add a little more oil and stir fry leek, onion and carrot for 2 minutes.
Remove and add to casserole.
Place the red wine and the stock cube in the frypan and simmer until wine is reduced to half.
Add to casserole.
Add thyme and 2 bayleaf.
Place in a moderate oven and cook slowly for about 90 minutes.
Place a lid on the casserole to obtain best results.
Serve with mashed potato,steamed french beans with an oil and garlic dressing and steamed button squash or baby zucchini.
Toast Skagen from Smorgasbord


Ingredients:
shrimp, fresh dill, fresh lemon juice, mayonnaise, fresh ground white pepper, unsalted butter, eggs, dill

Directions:
Cut the shrimp into smaller pieces.
In a medium-size bowl, mix together the dill, lemon juice, relish, and mayonnaise. Add the shrimp and gently mix together. Season with salt and pepper.
In a large skillet, melt the butter, then fry the bread slices until they are a nice color on both sides. You can also toast the slices in a toaster and butter each of them.
Arrange each toast on individual small plates. Divide the shrimp salad equally and spread it evenly on each toast. Top with the roe and garnish with a few sprigs of dill. Serve immediately.
Recipe courtesy of SMORGASBORD by Johanna Kindvall.
Get the book here: https://www.amazon.com/Smorgasbord-Swedish-Breads-Savory-Treats/dp/0399579095/.
Garlic and Basil Baked Chicken Thighs
Category: meat-and-poultry
By scottjolened

Very easy recipe using chicken thighs, garlic, basil, and rosemary. Serve with rice.

Ingredients:
6  chicken thighs
salt and ground black pepper to taste
1  yellow onion, diced
¼ cup chopped fresh basil, or to taste
3 cloves garlic, sliced
2 teaspoons finely chopped fresh rosemary
1 ½ cups chicken broth
3 cups diced carrots

Directions:
Preheat oven to 375 degrees F (190 degrees C). Arrange chicken thighs in a roasting pan; season with salt and pepper. Scatter onion over and around chicken. Top chicken with basil, garlic, and rosemary. Pour chicken broth into pan and evenly distribute carrots around the chicken. Cover pan with aluminum foil. Cook in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove aluminum foil and continue cooking until chicken is browned, 10 to 15 more minutes.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 234
Fat: 12.1 g
Saturated fat: 3.4 g
Carbohydrates: 10.5 g
Sugars: 4.8 g
Dietary fiber: 2.6 g
Protein: 20.3 g
Cholesterol: 71 mg
Sodium: 112.2 mg
Panettone I
Category: bread
By Lacey Lynn

This traditional Italian Christmas bread is suited for dessert, afternoon tea or breakfast.  Enjoy!

Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
¼ cup white sugar
2  eggs
½ cup nonfat plain yogurt
1 teaspoon vanilla extract
1 tablespoon grated lemon zest
¼ teaspoon salt
4 cups unbleached all-purpose flour
¼ cup dried currants
¼ cup raisins
1 tablespoon confectioners' sugar
1 tablespoon butter, melted  (Optional)

Directions:
In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt.  Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball.  Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky.   (May need up to 5 cups flour.)  Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour. Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit. Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes.   (Loaf will rise above the pan sides.)  Brush with melted butter, if desired.   Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean.   Makes 10 wedges.

Prep time: 25 mins
Cook time: 45 mins
Total time: 2 hrs 40 mins
Yields: 1 loaf

Calories: 210.4
Fat: 2.3 g
Saturated fat: 1 g
Carbohydrates: 40.7 g
Sugars: 7.5 g
Dietary fiber: 1.4 g
Protein: 6.3 g
Cholesterol: 33.7 mg
Sodium: 76.4 mg
5-Ingredient Pumpkin Blender Bread


Ingredients:
canned pumpkin puree, oats, eggs, maple syrup, baking powder

Directions:
Preheat oven to 350°F.
Line an 8x4” loaf pan with foil and cooking spray. Set aside.
Add all ingredients (except toppings] to a blender, and blend until smooth.
Pour batter into loaf pan.
Sprinkle pumpkin seeds and oats on top of the loaf.
Bake 25 minutes, until a toothpick inserted comes out clean.
Allow the loaf to cool completely before enjoying. Store in an airtight container in the fridge for 4-5 days.
Slow Cooker Ground Beef Barbecue
Category: main-dish
By Christine Westrom

Good served on buns, and great chili for hot dogs.

Ingredients:
3 pounds lean ground beef
1 large onion, chopped
2 cloves garlic, minced
5 stalks celery, finely chopped
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 tablespoon cider vinegar
2 tablespoons prepared mustard
¼ cup firmly packed brown sugar
3 ½ cups ketchup

Directions:
Place ground beef in a large skillet over medium heat, and cook until brown, breaking up the meat as it cooks, about 15 minutes. Drain excess grease. Place the cooked meat, onion, garlic, celery, salt, black pepper, cider vinegar, mustard, brown sugar, and ketchup into a slow cooker, and stir to combine. Set the cooker on Low, and cook for 6 to 8 hours.

Prep time: 10 mins
Cook time: 6 hrs 15 mins
Total time: 6 hrs 25 mins
Yields: 20 servings

Calories: 187.6
Fat: 8.5 g
Saturated fat: 3.3 g
Carbohydrates: 14.5 g
Sugars: 12.7 g
Dietary fiber: 0.5 g
Protein: 13.9 g
Cholesterol: 44.6 mg
Sodium: 709.8 mg
Easy Meatloaf


Ingredients:
hamburger, onion, eggs, catsup

Directions:
Mix all ingredients together with your hands in a large bowl.
Form into 2 small flattened loaves on a pan that allows extra room for grease to drain off.
Bake approximately 45 minutes to 1 hour at 350°F.
(Baking times may vary depending on the size of your loaves.].
Optional add 1/2 to 3/4 cup of shredded cheese to mixture. (My sister folds a slice of cheese inside of her meatloaf].
Risotto With Mushrooms


Ingredients:
unsalted butter, extra virgin olive oil, cremini mushrooms, dry white wine, reduced-sodium chicken broth, parmigiano-reggiano cheese

Directions:
In a large saucepan or risotto pan over medium heat, melt 2 Tbs. of the butter with the olive oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the mushrooms and cook, stirring, until just wilted, about 2 minutes. Stir in the rice and cook, stirring, until the grains are hot and coated with oil, about 2 minutes. Add the wine and continue to cook, stirring often, until the liquid is absorbed.
Turn up to med-high heat. Add the chicken broth , stirring constantly and make sure the liquid has been absorbed. The risotto is done when the rice grains are creamy.
Remove the risotto from the heat. Stir in the remaining 1 Tbs. butter, beef bouillion and cheese. Taste and season with salt and pepper. Spoon the risotto into warmed soup bowls and sprinkle with freshly grated parmesan. Serve immediately. Serves 4 to 6.
My First Yellow Crookneck Squash Fried


Ingredients:
onions, fresh basil, cracked pepper, salt, egg, milk, flour, cornmeal, parmesan cheese, butter, margarine, olive oil

Directions:
slice squash into 1/8 in slices.
chop onion scapes and basil together.
crack egg into bowl add milk.
add in onion, basil, squash and turn to cover.
in the paper bag, add flour, corn meal, cheese, salt, and pepper (if you like spicey you can add in hot peppers, red peppers, ].
shake, shake, shake.
put into med hot skillet with butter and oil and fry up, turn when edges are turning brown.
at this point sprinkle with remaining parm cheese.
take out and lay on a plate lined with paper towels to drain sprinkle with additional parm cheese or ther heat as you choose.
Butterscotch or Chocolate Clusters


Ingredients:
chocolate chips, salted peanuts

Directions:
Melt chips on low flame in a double-boiler., After melted, crush the can of chinese noodles into this mixture., Then add the peanuts and stir slowly until all are coated., Take spoonfuls and drop onto waxed paper., Stick into the fridge to cool off and set up., Enjoy and store in a cool place!
Chewy Chocolate Brownie Cookies


Ingredients:
shortening, brown sugar, water, vanilla, eggs, flour, cocoa powder, salt, baking soda, walnuts, pecans

Directions:
Set oven to 375 degrees.
In a large mixing bowl, cream shortening, sugar, water and vanilla.
Beat in the eggs.
Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture; beat just until blended.
Stir in chocolate chips and nuts.
Drop by rounded teaspoonfuls, 2-inches apart onto ungreased cookie sheet.
Bake for 7-9 minutes (don't overbake].
Cool 2 minutes; remove to wire racks.
Toscakaka / Tosca Cake (Swedish Almond Cake)


Ingredients:
eggs, sugar, vanilla extract, baking powder, salt, butter, margarine, butter, margarine, sugar, flour

Directions:
For Cake:.
Beat eggs, sugar and vanilla until light and fluffy.
Sift 1 cup plus 1 tablespoons of flour with baking powder and salt.
Stir in flour mixture alternately with cream, stir until well blended.
Add melted butter or margarine, blend until smooth.
Butter a pie plate and sprinkle with fine, dry breadcrumbs or flour; coat well. Spoon batter into 9" pie plate. Bake at 325 degrees for 30 minutes or until middle of cake is firm.
For Almond Sugar Topping:.
Combine almonds with remaining ingredients in a small saucepan. Heat, stirring until mixture begins to bubble.
Remove from heat and stir briskly a few times.
Spread top of cake very gently with Topping.
Turn up heat to 375 degrees, return cake to oven and bake 5-10 minutes longer, with a cookie sheet under the pan to prevent the bottom of cake from getting overdone. bake cake until topping is brown and bubbly.
Banana-gingerbread Muffins


Ingredients:
bananas, quick-cooking oats, water, eggs

Directions:
Preheat oven to 375 F.
Grease or line 16 muffin cups.
Mix all ingredients until well-blended.
Divide batter evenly among muffin cups.
Bake 15-20 minutes or until toothpick inserted into center of muffin comes out clean.
Immediately remove from the pan.
Chicken Paprikas (Chicken and Dumplings)


Ingredients:
onion, butter, paprika, chicken pieces, water, sour cream, salt, flour, eggs, milk, salt

Directions:
Brown onion in butter. Add paprika, salt, and chicken. Cook for 10 minutes.
Add water and simmer slowly until chicken is tender (I usually let mine simmer about 45 minutes.]
Meanwhile, prepare the dumplings by combining all ingredients. Scrape bits of the sticky dough from a plate into boiling water (or use a dumpling maker if you have one.] Cook dumplings for 15 minutes. Rinse with cold water and drain.
Once chicken is tender, remove it and set aside. Stir sour cream into the pot, making a thin gravy. Add dumplings and then chicken. Serve hot.
Slippery Shrimp
Category: world-cuisine
By Angela Wolery-Garcia

After becoming mildly obsessed with Yang Chow in LA's China Town, I feel I've deciphered their dish as best as possible.

Ingredients:
2 cups peanut oil for frying
1 pound peeled and deveined large shrimp
¼ cup cornstarch
2 large cloves garlic, minced
½ teaspoon minced fresh ginger
½ teaspoon cayenne pepper
1 tablespoon white wine
1 tablespoon white vinegar
1 tablespoon ketchup
5 teaspoons white sugar
½ teaspoon salt
¼ cup water
2 teaspoons cornstarch
2 teaspoons water
5  green onions, sliced

Directions:
Heat peanut oil in a wok to 375  degrees F (190 degrees C). Toss the shrimp with 1/4 cup of cornstarch to coat, then drop into the hot oil, and quickly fry until golden brown, about 45 seconds. When done, drain shrimp, and set aside. Pour all but 1 tablespoon of oil from the wok, then stir in the garlic, ginger, and cayenne pepper. Cook and stir until the garlic is fragrant and beginning to brown, about 30 seconds. Pour in the wine, vinegar, ketchup, sugar, salt, and 1/4 cup of water, and bring to a boil over high heat. Dissolve the cornstarch in 2 teaspoons of water, stir into the boiling sauce, and boil until thickened, about 1 minute. Stir the shrimp and green onions into the sauce until coated.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 258.1
Fat: 12.1 g
Saturated fat: 2.1 g
Carbohydrates: 17.1 g
Sugars: 6.6 g
Dietary fiber: 0.7 g
Protein: 19.1 g
Cholesterol: 172.6 mg
Sodium: 535.7 mg
Gabby Gourmet's Ranch-Style Chicken Salad Sandwiches


Ingredients:
turkey, green chilies, celery, red onion, black olives, chili sauce, mustard, ground cumin, fresh ground black pepper, mayonnaise, alfalfa sprout, pickle

Directions:
In large mixing bowl, prepare and combine first 6 ingredients, mixing well to blend.
In a smaller bowl, combine the next 5 ingredients and blend well.
Pour second mixture over the chicken mixture and again mix well (more mayo can be added if desired].
Slice the croissants (warm slightly if desired] and fill with a couple of rounded tablespoons of the chicken salad mixture.
Garnish with sprouts, peppers, etc.
Traditional Irish Soda Bread


Ingredients:
all-purpose flour, salt, baking soda, buttermilk

Directions:
Preheat oven to 350F and line a baking sheet with parchment paper.
In a large bowl, combine all dry ingredients and stir together. Add buttermilk and mix with a large spoon (or with your hands, shaping your fingers into a “claw”] until the dough comes together. You might need two tablespoons more or less buttermilk depending on the weather. The dough should be moist, but not so sticky it is very hard to handle.
Shape into a round and place on baking sheet. Cut an X into the top with a sharp knife and bake for about 45 minutes, until dark golden. A toothpick will come out clean.
Cool on a wire rack for about 10 minutes before slicing.
Honey Banana Punch


Ingredients:
bananas, water, honey, sugar

Directions:
In a blender, add bananas and orange juice concentrate. Put a cover on the blender and process until smooth.
Into a large bowl pour the mixture and add pineapple juice, water, honey, sugar, and the soft drink mix. Stir well until sugar is dissolved.
Pour this into two 2 quart freezer containers and cover. Freeze until a slushy texture is obtained.
To serve: Using 2 large pitchers transfer each container of fruit slush to pitchers. Slowly add 2 liters of soda to each pitcher and stir to blend.
Cranberry Stuffed Acorn Squash


Ingredients:
acorn squash, fresh cranberries, sugar, ground cloves, ground nutmeg, cornstarch, walnuts

Directions:
Preheat oven to 350°F.
Coat a baking sheet with non-stick cooking spray.
Cut squash in half; remove seeds and fibers.  Place cut side down on baking sheet and bake about 1 hour.
Combine cranberries, 1/2 cup apple juice, sugar, cloves and nutmeg.  Cook over low heat until cranberry skins pop.
Combine remaining apple juice with cornstarch, mixing well.  Gradually stir into cranberry mixture.  Heat just until thickened.
Spoon cranberry mixture into squash halves and sprinkle with chopped walnuts.  Return to oven and bake until heated through, about 20 minutes.
To microwave:  Cover squash halves with plastic wrap.  Microwave on 100% power 12-18 minutes, until soft to touch.
Cook cranberry mixture on 100% power 8-12 minutes, stirring once or twice.
Fill squash halves and heat in oven as above, or microwave until heated through.
French Onion Soup in Under an Hour


Ingredients:
onion, sugar, all-purpose flour, dry white wine, dry vermouth, swiss cheese

Directions:
Heat oil in saucepot. Add onions. Cover and cook over low heat 15 minutes.
Uncover. Add sugar and cook over medium heat 15 minutes, or until onions are golden.
Add flour and cook and stir 1 minutes. Add broth and wine. Heat to a boil. Cover and cook over low heat 10 minutes.
Divide soup among four bowls. Top each with bread and cheese. (I'm sure you could also toast under the broiler for a minute or two if you have oven proof bowls.
Grilled Cheese Potatoes


Ingredients:
red onion, butter, swiss cheese, parmesan cheese, garlic powder

Directions:
Brush large sheet heavy duty foil with oil (or spray generously with cooking spray].
Place potatoes and onion in center of foil.
Add butter, swiss cheese, parmesan cheese, garlic powder, salt and pepper; mix gently.
Fold and seal foil; double wrap with heavy duty foil.
Grill over hot coals for 25 minutes per side.
No Carb Meatballs


Ingredients:
lean ground beef, light mayonnaise, ketchup, onion, garlic cloves, low-fat parmesan cheese, lowfat mozzarella cheese, tomato sauce

Directions:
preheat oven to 350.
mix all ingredients together in large bowl.
brown your meatballs in olive oil in your frying pan ( turn them a few times].
then place them on cookie sheet and bake them for about 20 min ( till done].
Pour your favorite sauce over them.Enjoy!
Air Fryer Bacon-Wrapped Chicken Thighs
Category: meat-and-poultry
By thedailygourmet

Dinner doesn't get any more simpler than this main course! It uses basic ingredients most will already have.

Ingredients:
½ stick butter, softened
½ clove minced garlic
¼ teaspoon dried thyme
¼ teaspoon dried basil
⅛ teaspoon coarse salt
freshly ground black pepper
⅓ pound thick-cut bacon
1 ½ pounds boneless skinless chicken thighs
2 teaspoons minced garlic

Directions:
Combine softened butter, garlic, thyme, basil, salt, and pepper in a bowl. Place butter on a piece of wax paper and roll up rightly to form a butter log. Refrigerate until firm, about 2 hours. Lay one bacon strip flat on a piece of wax paper. Place chicken thigh on top of the bacon and sprinkle with garlic. Open up the chicken thigh. Place 1-2 tsp of the cold finishing butter in the middle of the chicken thigh. Tuck one end of bacon into the middle of the chicken thigh. Fold over the chicken thigh and roll the bacon around the chicken thigh. Repeat with remaining thighs and bacon. Preheat an air fryer to 370 degrees F (190 degrees C). Place chicken thighs in the basket of the air fryer and cook until chicken is no longer pink and the juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 25 mins
Total time: 2 hrs 35 mins
Yields: 4 servings

Calories: 453.2
Fat: 34.3 g
Saturated fat: 13.9 g
Carbohydrates: 1 g
Dietary fiber: 0.2 g
Protein: 33.4 g
Cholesterol: 150 mg
Sodium: 440.8 mg
Shepherd's Pie With Leftover Turkey


Ingredients:
potatoes, nonfat sour cream, olive oil, onion, carrots, celery ribs, garlic clove, flour, thyme, fat free chicken broth, turkey broth

Directions:
Put potatoes in pan with water and cook until fork-tender.
Drain potatoes; add sour cream and 1/2 c broth.
Mash until smooth and set aside.
Meanwhile, heat oil in large skillet over med-hi heat.
Add onion, carrots and celery.
Cook until soft; about 5 minute.
Add garlic; cook 1 more minute.
Add turkey and cook till warmed through.
Add flour, thyme, salt and pepper; stir to coat.
Add remaining broth and bring to simmer;simmer until mixture thickens, about 4 minute.
Transfer turkey mixture to 9" casserole dish.
Spread mashed potato over top and using the back of the spoon, make swirls on the top.
Bake until potatoes are golden, about.
30 minutes @ 400 degrees.