xiaoxl/recipe_data huggingface dataset:
Pear, Caramelized Onion, and Brie Quesadillas
Category: everyday-cooking
By Katie Greco

A delicious lunch or picnic quesadilla that's really easy to make. Make it for a crowd or for two; it's also a great party appetizer.

Ingredients:
2 teaspoons olive oil
1  sweet onion (such as Vidalia®), thinly sliced
2 tablespoons honey
½ teaspoon dried thyme
salt and ground black pepper to taste
1 (10 ounce) package flour tortillas
cooking spray
6 ounces Brie cheese, cut into 1/4-inch slices
2  ripe d'Anjou pears, sliced 1/4-inch thick

Directions:
Heat oil in a skillet over medium heat. Cook onion until soft and translucent, 10 to 15 minutes. Stir in honey, thyme, salt, and pepper; continue to cook until golden brown, about 10 minutes more. Add pears and cook until just softened, 2 to 3 minutes. Remove from heat and set aside. Heat a nonstick skillet over medium heat and grease with nonstick cooking spray. Place 1 tortilla in the skillet and top with 1/4 of the Brie. Add 1/4 of the onion-pear mixture and cover with a second tortilla. Weigh down quesadilla with a smaller skillet or plate and cook until lightly browned on the bottom, 2 to 3 minutes. Flip and continue cooking until browned on the other side, 2 to 3 minutes more. Transfer to a plate. Repeat with remaining tortillas, Brie cheese, and onion-pear mixture. Slice quesadillas into wedges, or wrap in foil to take along for a picnic.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 10-inch quesadillas

Calories: 487.7
Fat: 19.9 g
Saturated fat: 9.1 g
Carbohydrates: 63.4 g
Sugars: 20.7 g
Dietary fiber: 5.8 g
Protein: 15.7 g
Cholesterol: 42.5 mg
Sodium: 759.9 mg
Chicken Salad


Ingredients:
chicken breasts, tomatoes, cucumber, corn, red onion, lemon, salt, cracked pepper, olive oil, lemon juice, sunflower seeds, basil leaves

Directions:
Pre-heat event to 190degres.
slice chicken breasts thinly to 2 slices.
marinate meat with olive oil, slat, pepper, lemon juice in bowl (meat can also be marinated few hours before].
slice tomatoes in halves.
Put chicken and tomatoes in oven trays and cook for about 20min until cooked
on a chopping board dice cucumber and red onion.
slice 8 thin slices of the lemon.
In blender put corn and almond milk and mix until thick paste
In a bowl to put slice chicken breast, quarter of diced cucumber, 2 half roasted tomato, basil leaves for decoration with sunflower seeds and red onions, season to taste (salt, olive oil, cracked pepper and lemon juice].
Oven Baked Smoked Salmon Dip


Ingredients:
canned salmon, mayonnaise, sour cream, Worcestershire sauce, liquid smoke, green onions, parmesan cheese, lemon

Directions:
In a bowl, mix salmon, mayo, sour cream, Worcestershire sauce, liquid smoke, green onions and parmesan cheese. Stir well and pour into a small casserole dish. Sprinkle with toasted almonds.
Bake in a 375F oven for 30 minutes.
If you choose to, squeeze lemon juice over dip or serve wedges as a decorative garnish. If you really like the taste of lemon, use half of the lemon for the juice on the dip and cut the other half into wedges to place around the top of the dip.
Serve with your favourite crackers, veggies or small toasts.
Strawberry - Peach Jam


Ingredients:
strawberries, honey, water

Directions:
In a saucepan, combine the strawberries, peaches, and honey.
Bring to a boil, then reduce heat and simmer 5 minutes, until berries and peaches begin to break down.
Stir in the schnapps and calcium water and bring back to a boil.
Whisk the sugar and pectin together and add to the boiling liquid.
Boil, stirring constantly, for 2 minutes.
Can 10 minutes in a waterbath or spoon into a jar and refrigerate.
Breaded Sirloin Steaks


Ingredients:
flour, eggs, milk, salt, pepper

Directions:
Cut steaks to serving size pieces., Flatten slightly., Coat with flour., Mix eggs with milk, salt and pepper., Dip floured steaks in egg mixture., Next dip steaks in bread crumbs., Cook in oil on med-hi for 3-4 minutes each side to desired doneness.
Rosemary Lemon Grilled Chicken
Category: meat-and-poultry
By ANGELLACHELLE

This simple, sensational marinade and sauce for grilled chicken features lemon, garlic, rosemary, and butter. Separate the marinade into thirds: 1/3 for marinating, 1/3 for basting, 1/3 for topping.

Ingredients:
½ cup butter
½ cup fresh rosemary
3 cloves garlic
1  lemon, zested
¼ cup fresh lemon juice
6 (6 ounce) skinless, boneless chicken breast halves
salt and pepper to taste

Directions:
In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside. Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours. Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken. Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.

Prep time: 15 mins
Cook time: 8 mins
Total time: 3 hrs 23 mins
Yields: 6 chicken breasts

Calories: 331.3
Fat: 17.6 g
Saturated fat: 10.3 g
Carbohydrates: 2 g
Sugars: 0.3 g
Dietary fiber: 0.5 g
Protein: 39.7 g
Cholesterol: 139.5 mg
Sodium: 220.7 mg
Mint Tea


Ingredients:
tea bags, mint sprigs, sugar, boiling water, water, mint sprig

Directions:
Combine first 3 ingredients.
Pour boiling water over tea mixture; cover and let stand 30 minutes.
Remove tea bags and mint sprigs; discard.
Transfer tea to a large pitcher, and add 3 1/4 cup water, pineapple juice, and lemonade concentrate; stir well.
Serve over ice.
Garnish with mint sprigs, if desired.
Haystacks
Category: everyday-cooking
By Maryanne

This is a simple one dish meal that's been in my family for years - corn chips, vegetables, beans and cheese all piled up to make a delicious haystack!  Kids love it!

Ingredients:
2 cups kidney beans, cooked
1 teaspoon salt
2 tablespoons chili powder
1 teaspoon ground black pepper
1 (14.5 ounce) package corn tortilla chips
1 head iceberg lettuce - rinsed, dried, and shredded
2 large tomatoes, chopped
1  green bell pepper, chopped
1  onion, chopped
1 (10 ounce) can chopped black olives
1  carrot, shredded
1 cup shredded Cheddar cheese
½ cup sour cream
1 cup salsa

Directions:
In a medium saucepan, combine the kidney beans,  salt, chili powder and pepper.  Cook over medium heat until heated through. To assemble the haystacks put a hand full of corn chips on a plate, follow with a spoonful of heated bean mixture, lettuce, tomato, green pepper, onions, olives, carrot, and cheddar cheese. Top with salsa and sour cream.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 6 servings

Calories: 634.3
Fat: 32.2 g
Saturated fat: 9.2 g
Carbohydrates: 74.7 g
Sugars: 7.4 g
Dietary fiber: 14.7 g
Protein: 18.4 g
Cholesterol: 28.2 mg
Sodium: 1697.8 mg
Arugula and Almond Salad With Dried Cranberries


Ingredients:
baby arugula, red onion, dried cranberries, extra virgin olive oil, garlic clove, Dijon mustard, salt, sugar, fresh ground black pepper

Directions:
Begin by making the vinaigrette. Combine the vinaigrette ingredients in a mixing bowl and whisk together until the sugar and salt are dissolved. Add the olive oil in a thin stream while whisking until vinaigrette is emulsified.
Now prepare the salad. In a large bowl, toss the arugula, sliced red onion, toasted almonds and cranberries. Dress with balsamic vinaigrette just before serving and toss gently to coat everything. Divide amongst plates and serve immediately.
Soft Peanut Butter Cookies
Category: desserts
By Cindy Duvall

Peanut butter cookies that stay soft with a good flavor but not too sweet!  You won't make another recipe after this one!

Ingredients:
½ cup margarine, softened
½ cup peanut butter
½ cup white sugar
½ cup packed brown sugar
1  egg
½ teaspoon vanilla extract
¾ teaspoon baking soda
¼ teaspoon salt
1 ¾ cups all-purpose flour

Directions:
Combine margarine, peanut butter, sugars, egg, and vanilla.  Blend together very well. Add flour, baking soda and salt with mixer.  Chill dough 15 minutes in the refrigerator.  Roll into balls by hand. Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes).  Don't overcook.  We store them in a plastic storage containers, and they stay soft!

Yields: 2 dozen

Calories: 269.9
Fat: 13.5 g
Saturated fat: 2.6 g
Carbohydrates: 33.5 g
Sugars: 18.4 g
Dietary fiber: 1.1 g
Protein: 5.2 g
Cholesterol: 15.5 mg
Sodium: 272.8 mg
Baked Caramel Apple Pudding


Ingredients:
plain flour, white sugar, baking powder, ground cinnamon, salt, milk, apples, brown sugar, butter, margarine, boiling water

Directions:
For pudding: Combine flour, sugar, baking powder, cinnamon, salt, milk, and apples in a medium mixing bowl until well blended.
Preheat oven to 375°F.
Spread in a greased 1 1/2 quart casserole or 1-9 inch square or round, greased, metal baking pan.
For sauce: Mix brown sugar, butter, and water. Stir until butter is melted.
Pour sauce over pudding batter and bake for 40-50 minutes until brown and set.
Serve with ice cream, heavy whipped cream or let it stand on it's own.
Baileys Irish Cream Dip


Ingredients:
salt, caster sugar, Baileys Irish Cream

Directions:
Whisk egg white with the pinch of salt until thick.  Add the sugar, beat until glossy and forming stiff peaks.
In another bowl, beat the cream until it starts to thicken.  Add the Baileys and drinking chocolate, beat again until everything is incorporated and the mix is nice and thick.
Gently fold the egg white mixture into the cream mixture, combining thoroughly.
Serve topped with grated chocolate, with apple wedges and wafer biscuits to dip. Yum!
Martini


Ingredients:
vodka, triple sec, sweetened lime juice, cranberry juice, lime wedge

Directions:
Skake liquid ingredients like Hell in a Shaker with Ice., Place Lime Wedge on the Rim of a Martini Glass. Pour mix into Glass. ENJOY.
Oven-Ready Lasagna with Meat Sauce and Bechamel
Category: trusted-brands-recipes-and-tips
By Barilla

Creamy bechamel and rich delicious meat sauce are layered with lasagna noodles and cheese for an easy and delicious weeknight meal.

Ingredients:
1 (9 ounce) box Barilla® Oven Ready Lasagne
1 quart milk
6 tablespoons butter
5 tablespoons all-purpose flour
Salt and black pepper to taste
¼ teaspoon ground nutmeg
1 cup grated Parmesan cheese
1 (24 ounce) jar Barilla® Meat Sauce
½ cup fresh basil leaves, julienned

Directions:
Pre heat the oven to 375 degrees F. For the bechamel, bring the milk to a simmer in a saucepan. Meanwhile in a separate pan, melt butter; stir in flour and cook 2-3 minutes. Stir the hot milk into the butter-flour mixture. Whisk vigorously and bring to a simmer;  cook for 5 minutes. Remove the pan from the heat. Season with salt, pepper, nutmeg and 3/4 of cheese. Pour 1/5 of the Barilla sauce and 1/5 of the bechamel into the bottom of a 13x9 baking dish; top with basil. Cover with three noodles and repeat for 3 layers. For the top layer add the remaining Parmigiano cheese and basil. Cover with foil. Bake until the corners are bubbling and slightly brown, about 20 minutes. Let the lasagna rest for 5 minutes before serving.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 496
Fat: 20.8 g
Saturated fat: 11.7 g
Carbohydrates: 55 g
Sugars: 7.8 g
Dietary fiber: 4.6 g
Protein: 19.1 g
Cholesterol: 67.8 mg
Sodium: 881.6 mg
INSTANT BBQ Sauce


Ingredients:
"hoisin sauce"

Directions:
Mix in the serving bowl., Taste and adjust., Enjoy.
Chicken, Mushroom, and Gruyere Grilled Sandwiches


Ingredients:
olive oil, white mushrooms, gruyere cheese, chicken, mayonnaise

Directions:
Heat oil in a large nonstick skillet.
Add mushrooms and cook over medium high heat until juices are released then evaporated.
Season with salt and pepper and remove.
Sprinkle 1/2 the cheese on 2 bread slices, top each slice with 1/2 the mushroom and chicken.
Sprinkle with remaining cheese and top each with a bread slice.
Spread the top of each sandwich with 1/2 tbs of mayo, pressing gently.
Wipe skillet with paper towels and place over medium high heat, add sandwiches mayo side down.
Spread remaining mayo on top of the sandwiches.
Cook 3 minutes per side or until golden brown.
Gingersnap Cookies (Thin & Crispy)


Ingredients:
unsalted butter, sugar, vanilla extract, egg, molasses, all-purpose flour, baking soda, salt, cinnamon, ground ginger, ground black pepper

Directions:
Beat butter and sugar together until light and fluffy.
Add vanilla and eggs and mix until well blended.
Add molasses and mix until well blended.
Sift remaining ingredients together in a separate bowl.
Add dry ingredients to butter mixture in two batches, stirring until just combined.
Line a mini loaf pan with plastic wrap or aluminum foil, or use a foil baking pan. Pack dough tightly into the pan; use your hands, it's easier. Cover dough and place in freezer overnight.
Remove from freezer and pan and unwrap dough. Slice the dough brick into thin slices, no more than 1/8 inch. This can be kind of a pain; a wire cutter is the easiest, if you have one.
Place slices on parchment lined cookie sheet or silicone baking mat, 1 inch apart. Bake at 350 until edges turn dark, 7-12 minutes depending on the thickness of the cookies.
Simple and Inexpensive Spaghetti


Ingredients:
angel hair pasta, tomatoes, butter, sharp cheddar cheese

Directions:
Cook pasta according to package directions.
Meanwhile, warm chopped tomatoes (with juice] in microwave.
Drain pasta and return to pot.  Add butter and cheese, stirring until melted.
Add warmed tomatoes and stir well.
*Leftovers can be placed in casserole dish and baked at 350 until warmed through.
Old England Traditional  Roast Beef  and Yorkshire Pudding


Ingredients:
sirloin beef, beef drippings, English mustard powder, egg, plain flour, milk, water, salt, pepper

Directions:
Combined method for cooking the Roast Beef and the Yorkshire Pudding:
Preheat the oven to 220C/425F/Gas 7.
Put the joint of beef into a shallow baking tray or tin.
Season the meat to taste with a little salt and black pepper, and English mustard powder if using.
Melt half of the beef dripping and pour over the meat and seasoning.
Roast in the preheated oven for 30 minutes and then reduce the heat to 190C/375F/Gas 5 for a further 1 1/2 hours. This will give you rare roast beef in the middle.
When cooked, put the meat in a warm place to rest for 20-30 minutes before carving and serving, and then turn up the heat to 240C,475F or gas mark 9.
Pour the remainder of the beef dripping into a cake baking tray (The type of baking tray used to make small cakes / muffins]. Put the tray, with a little bit of dripping in each of the depressions in the tray, into the oven for 3 minutes or until you see the dripping smoke.
Remove from the oven and pour 2 tablespoons of the Yorkshire Pudding batter (see below for batter recipe] into each cake depression and bake for 15 to 20 minutes, or until well puffed up and golden brown. DO NOT Open the door for the first 10 minutes!
Meanwhile carve and portion the beef on to hot plates, and make a gravy using the juices left in the roasting. As soon as the Yorkshire pudding is ready, serve, with mustard and horseradish sauce, roast potatoes and seasonal vegetables.
To make the Yorkshire Pudding Mixture (Batter]:
Sift the flour into a large bowl.
and add the beaten eggs into the centre of the heap of flour.
Mix the water and the milk together in a jug. Pour the mixture slowly onto the flour and egg. As you start to pour the water/milk slowly beat the mixture together with a whisk. Add the salt and continue to beat. The puddings will be lighter if the batter includes a little air.
Once all the ingredients have been beaten together leave to stand, covered by a cloth, for 40 minutes or so.
Now you are at 'step 8' in the main cooking method. Your oven should be very hot and your tray for the puddings very hot.
Tip: The bigger the joint, the better the meat, and it should always be cooked on the bone. The meat should have a good covering of fat, be dark red in colour (which shows it has been hung properly], and have a good marbling of fat throughout.
Sprinkling some English mustard powder over the top of the meat gives a great crust and a fabulous taste.
Baked BBQ Chicken Tenders
Category: meat-and-poultry
By thedailygourmet

These chicken tenders have a barbecue base but are elevated with a decidedly Asian influence. I use Savory Spice® Asian Delight BBQ Rub, which is different from Chinese five-spice.

Ingredients:
cooking spray
⅓ cup barbeque sauce (such as Sweet Baby Ray's® Hickory & Brown Sugar)
1 ½ tablespoons Asian-flavored barbeque seasoning (such as Savory Spice® Asian Delight BBQ Rub)
1 tablespoon caramel sauce
1 pound chicken tenders

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8-inch casserole dish with cooking spray. Combine barbeque sauce, barbeque seasoning, and caramel sauce in a shallow dish. Reserve 2 tablespoons of the mixture. Dip each chicken tender into the barbeque sauce mixture and coat thoroughly. Place in the prepared casserole dish. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. Baste with reserved sauce and continue baking for 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 175.4
Fat: 2.9 g
Saturated fat: 0.8 g
Carbohydrates: 12.1 g
Sugars: 5.4 g
Dietary fiber: 0.3 g
Protein: 23.8 g
Cholesterol: 64.7 mg
Sodium: 1339.6 mg
Stir-Fried Vegetables
Category: side-dish
By Natasha Kay

A great vegetable side dish with an incredible sauce. It goes perfectly with steamed brown or white rice.

Ingredients:
2 tablespoons light soy sauce
1 teaspoon ground ginger
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
¼ cup cold water
3 tablespoons vegetable oil
4  green bell peppers, cut into matchsticks
4  carrots, cut into matchsticks
2 cups broccoli florets
8  mushrooms, sliced

Directions:
Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl. Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes. Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.

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

Calories: 125.2
Fat: 7.4 g
Saturated fat: 1.2 g
Carbohydrates: 13.2 g
Sugars: 5 g
Dietary fiber: 3.7 g
Protein: 3.8 g
Cholesterol: 0.7 mg
Sodium: 238.1 mg
Buttermilk Biscuits


Ingredients:
all-purpose flour, baking powder, salt, shortening, buttermilk

Directions:
Combine the dry ingredients in a bowl. Cut in the shortening or lard like crumbs.
Stir in the buttermilk with a wooden spoon, all at once. Incorporate briefly until all the dry has been moistened.
Pat out to a thickness of about 1/2-inch on a floured surface. Cut into 21/2-inch rounds.
Place on an ungreased sheet (mine do not touch].
Gather dough back together, turning once or twice, if need be, and cut out some more, the recipe will at least make twelve, sometimes 14.
Set them into a preheated 500 degree oven with the rack in the middle, or upper-middle level and bake for at least 15 minutes, maybe more, for them to dry. They make good biscuits. The tops will not get too brown, but the underside will toast nicely.
Serve hot or warm with butter.
Buttered Noodles With Eggs and Parmesan Cheese


Ingredients:
eggs, parmesan cheese, parsley, salt, black pepper, butter

Directions:
Cook noodles in a large pot of lightly salted water until al dente.
While the pasta is cooking, place the eggs, grated cheese, parsley, salt and pepper into a  mixing bowl and beat with a whisk until well combined.
When the noodles are almost cooked, melt the butter in a large nonstick skillet over medium heat.
Quickly drain the pasta and add it to the skillet.
Toss briefly to coat it with the butter.
Add the egg mixture to the skillet and using a flat wooden spoon, mix quickly together for less than a minute until the eggs and noodles become creamy and thick.
Do not cook the eggs too long or they will scramble and ruin the dish.
Serve immediately.
Brewhaus Potato Salad


Ingredients:
olive oil, beer, onion, fresh parsley, chives, cider vinegar, Dijon mustard, sugar

Directions:
Make the beer vinaigrette: Heat 2 tbsp.
of the olive oil and saute onions until just soft, about 5 minutes.
Add beer, vinegar, and sugar; boil for 5 minutes.
Cool slightly and whisk in the rest of the olive oil, parsley, chives, and Dijon mustard.
Season to taste with salt and pepper.
Set aside.
Cook potatoes in boiling salted water about 25 minutes.
Drain, run cold water over, and as soon as you can handle them, pat dry and slice them 1/4-inch thick.
While potatoes are warm, gently mix them with the beer dressing.
Serve warm or at room temperature.
Weeaboo Hash Browns


Ingredients:
calrose rice, water, salt, garlic powder, basil

Directions:
Note:  garlic powder, and basil are my preferable spices for this as rice doesn't have much flavor on its own. If you wish to choose different seasoning, then feel free to.
Cook the rice either using a rice cooker, or on the stove (simmer on the low heat for 20 minutes].
While it's cooking, I suggest getting your oil ready. Most kinds of vegetable oil will work such as canola oil, sesame oil, or peanut oil. You can panfry them, if you know how to deal with the splatter, however I prefer using a deep fryer. When the oil is heated, take the rice and shape it into a clump the size of your fist (similar to an onigiri]. You can use a round cookie cutter to do this as well, as it makes it easier. Make several clumps of rice like this until you've used all of it. Then proceed to fry them, whether it be in a deep fryer or a pan. Remember that the thinner the clump, the crispier it'll turn out during frying. Fry the rice clump until it is a nice golden brown on the outside, then remove it from the oil. Lay the newly fried clumps, or weeabrowns, onto a paper towel to soak up the excess grease. Repeat until all the clumps are cooked.
Allow the weeabrown clumps to cool reasonably before eating them. I prefer to wrap them in a napkin and eat them like a McDonald's hashbrown, however you're free to come up with your own way to consume them. Enjoy.
How to Make Moong Daal Halwa


Ingredients:
sugar, water, ghee, ghee

Directions:
Soak the moong dal for 2-3 hours.
Now remove all the water and Grind the daal without adding water.
Take a heavy Pan and add oil/refined.
When oil goes warm, add grind daal in it.
Now fry the continuous lentils. It takes about 20 minutes to roast it.
Taste it a little and if you feel a bit raw in the dal then fry for a while.
Now remove the lentils in a plate and keep it slightly or put it in a steel strainer. All the oil will get out of it.
If you are using a plate, then it will take 2-3 hours.
If you are going out in the strainer, then oil will get out in 15-20 minutes.
Take a pan and Put water and sugar in it.
Allow the sugar to dissolve after 5 minutes.Now add pulse to it slowly. Mix well in the syrup.Cover the pan and let it cook on a low flame.
Cut cashews, pistachios and almonds.
Stir the daal once again.
Mix the dry fruits and stir again.
Take the bowl to serve halwa and garnish it with dry fruits.