xiaoxl/recipe_data huggingface dataset:
Sausage-Stuffed Mushrooms - Barefoot Contessa


Ingredients:
white mushrooms, olive oil, marsala wine, sherry wine, scallions, garlic cloves, panko breadcrumbs, mascarpone cheese, parmesan cheese, fresh parsley leaves

Directions:
Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat.
Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned.
Add the chopped mushroom stems and cook for 3 more minutes.
Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally.
Add the panko crumbs, stirring to combine evenly with all the other ingredients.
Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy.
Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
Fill each mushroom generously with the sausage mixture.
Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing is browned and crusty about, 50 minutes. Enjoy!
Zuppa Di Cipolla Al Vino Rosso


Ingredients:
beef broth, butter, onions, flour, black pepper, salt, sugar, gruyere, baguette

Directions:
1. Peel the onions and cut them in thin rings.
Swap to Italian1. Peel the onions and cut them in thin rings.
Then 2. Place them in a pan with 50g of butter and 3-4 tablespoons of olive oil.
3. Cook over low heat for 10 minutes, then add a teaspoon of sugar and proceed with cooking over medium heat until the onions to sweat without browning; be very careful not to make them darken at any point.
4. When they start to become slightly blondes, sprinkle with flour, you do fall from a sieve (strainer], then mix well for a few minutes.
5. Now add the broth (or, to make the rich soup you can sprinkle with half a glass of white wine or brandy]; simmer for 30 minutes over medium heat, adding broth as needed.
6. When the soup is cooked, season with salt and pepper and pour in four bakery boxes; sliced <U+200B><U+200B>bread (if you really want to be faithful to the recipe, pick up a baguette] and abbrustolitelo.
7. Arrange the slices of bread on the surface of the soup and cover with plenty of grated Gruyere or Swiss cheese (or similar cheese]. then Place the containers 4 in a preheated oven at 250 ° C (or in the salamander] for the time necessary so that it forms a golden crust on the surface of the soup (few minutes].
8. Serve the onion soup au gratin hot.
Low Carb Sugar Free Spiced Cocoa


Ingredients:
stevia powder, ground cinnamon, ground cardamom, ground nutmeg, salt, milk, hot water, vanilla extract

Directions:
In a saucepan, combine cocoa, Steviva Brand Stevia Blend, Fructevia or Steviva Brand Stevia Powder, cinnamon, cardamom, nutmeg, and salt.
Blend in hot water.
Bring to a boil over medium heat; boil, stirring for 2 minutes.
Add milk; stir and heat thoroughly, but do not boil.
Remove from heat; stir in vanilla. Beat until foamy.
Serve hot with cinnamon sticks, if desired.
Buffalo Turkey Burgers


Ingredients:
ground turkey, blue cheese, romaine lettuce leaves, tomatoes

Directions:
Heat a grill or grill pan to medium-high.
Meanwhile, in a large bowl, stir together the mayonnaise and buffalo wing sauce. Transfer 1/3 cup to a small bowl and reserve for serving. Add the turkey to the sauce in the large bowl and mix well. Form the turkey mixture into 3/4-inch-thick patties; they should be about the same diameter as your buns.
Grill the patties, turning once, until browned and cooked through (to 165 Degrees F], about 10 minutes. During the last minute of cooking, grill the buns until toasted, about 30 seconds.
Transfer the burgers to the bottom buns and immediately sprinkle with the cheese. Top with the lettuce and tomato. Drizzle the reserved sauce on top and sandwich with the top buns.
Slow Cooker Italian Chicken Alfredo
Category: world-cuisine
By TLSmith

I came up with this recipe with ingredients on hand and it instantly became a family favorite!  You can even make it using low sodium/fat free/reduced fat ingredients and it still has a wonderful flavor!

Ingredients:
cooking spray
4 (4 ounce) skinless, boneless chicken breast halves
¼ cup water
1 (.7 ounce) package dry Italian-style salad dressing mix
1 clove garlic, pressed
1 (8 ounce) package cream cheese, softened
1 (10.75 ounce) can  condensed cream of chicken soup
1 (4.5 ounce) can chopped canned mushrooms
1 (8 ounce) package spaghetti
1 tablespoon chopped fresh parsley

Directions:
Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl.  Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours. After 4 hours, whisk softened cream cheese and cream of chicken soup together in a  bowl.  Pour over chicken; stir in mushrooms.  Cover and cook on Low for 1 additional hour. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.

Prep time: 20 mins
Cook time: 5 hrs
Total time: 5 hrs 20 mins
Yields: 4 servings

Calories: 618.5
Fat: 26.3 g
Saturated fat: 14.1 g
Carbohydrates: 53.2 g
Sugars: 5.1 g
Dietary fiber: 2.6 g
Protein: 40.2 g
Cholesterol: 133.6 mg
Sodium: 1673.5 mg
Potato Salad Deviled Eggs
Category: appetizers-and-snacks
By Sumrall Butler

Sliced eggs stuffed with potato salad. Makes a great appetizer or brunch.

Ingredients:
8  eggs
1 large potato, coarsely chopped
2 teaspoons pickle relish
2 teaspoons mustard
4 teaspoons creamy salad dressing (such as Miracle Whip®)
salt to taste
ground black pepper to taste
paprika for garnish

Directions:
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Slice the cooled eggs in half lengthwise, and scoop out and reserve the yolks. While the eggs are cooking, place the cut-up potato into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until the potato pieces are tender, 10 to 15 minutes. Drain the potato, and let cool. In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place the potato into a bowl, and coarsely mash with a fork. Lightly combine the potato with the yolk mixture. Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 16 servings

Calories: 58.4
Fat: 2.9 g
Saturated fat: 0.8 g
Carbohydrates: 4.7 g
Sugars: 0.7 g
Dietary fiber: 0.6 g
Protein: 3.6 g
Cholesterol: 93.4 mg
Sodium: 52.1 mg
Sriracha Grilled Chicken Salad


Ingredients:
boneless chicken breast halves, hot chili sauce, salt, bacon, Bacon With Sriracha and Brown Sugar, red onions, grape tomatoes, parmesan cheese

Directions:
Wash and pat dry chicken breast halves.  Place chicken in a plastic baggie along with sriracha chili sauce and oil, squishing to evenly disperse marinade.  Refrigerate and marinade 4 hours.
Remove marinated breast and pat dry.  Sprinkle with salt. Place breasts under broiler or on grill, cooking until no longer pink in center and juices run clear, about 5-10 minutes on each side.  Let cool then cut into diagonal ¼ inch slices; set aside.  This step can be done early in the day or even the day before.
Divide between 2 plates the mixed greens, tomato halves and red onion.  Place on top one cut-up breast per plate then top with bacon and sprinkle with Parmesan cheese.
Drizzle over salad dressing.
Pork Vindaloo


Ingredients:
all-purpose flour, ground cumin, ground coriander, turmeric, ground cardamom, ground cinnamon, salt, ground black pepper, ground cloves, onions, garlic cloves, white vinegar, fresh ginger, grainy mustard, red pepper flakes, bay leaves

Directions:
Mix together the flour, cumin, coriander, turmeric, cardamom, cinnamon, salt, pepper and cloves.
Place the pork in a large bowl and sprinkle with half of the spice mixture, tossing well to coat.
In a large heavy saucepan, heat half of the oil over medium-high heat.
Brown the pork in batches and add more oil if necessary.
Transfer to a plate.
Add the remaining oil to the pan and reduce the heat to medium.
Add the remaining spice mixture, onions, garlic, 2 tablespoons of the vinegar, the ginger, mustard and red pepper flakes.
Cook, stirring, until the onions are softened, about 6 minutes.
Pour in the chicken stock and remaining vinegar.
Bring to a boil, stirring to scrape up any brown bits.
Return the pork and any accumulated juices to the pan and add the bay leaves.
Reduce the heat, cover and simmer, stirring occasionally, for 30 minutes.
Uncover and simmer until the pork is tender and the sauce is thickened, about 15 minutes.
Discard the bay leaves.
Amazing Spinach Artichoke Casserole
Category: side-dish
By mharbold

This is a family favorite...spinach, fresh mushrooms, artichokes and cheeses make up a mouth-watering side dish that is creamy and delicious. This recipe has a lot of steps, but it is relatively easy and is well worth it.  If you are a garlic lover, add an additional clove or two of pressed garlic to the mixture without roasting it first. This is my most requested vegetable casserole recipe, and it is a Thanksgiving favorite.

Ingredients:
6 cloves garlic, unpeeled
4 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
¼ cup butter
1 (8 ounce) package sliced fresh mushrooms
3  green onions, finely chopped
1 (8 ounce) package cream cheese
1 cup sour cream
1 (8 ounce) can water chestnuts, drained and chopped
¾ cup grated Parmesan cheese
¾ cup real mayonnaise
2 teaspoons garlic salt
1 tablespoon lemon juice
1 cup French fried onion rings

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool. Place the spinach in a large mixing bowl, and stir in the artichoke hearts. Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture. Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish. Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 16 servings

Calories: 327.1
Fat: 27.5 g
Saturated fat: 10.7 g
Carbohydrates: 15 g
Sugars: 1.3 g
Dietary fiber: 3.2 g
Protein: 6.9 g
Cholesterol: 36.6 mg
Sodium: 678 mg
Spam Pasta Casserole


Ingredients:
pasta, butter, celery, onion, diced tomatoes, thyme, onion powder, dried celery flakes, salt, tomato sauce

Directions:
Cook pasta 2 minutes under package directions. Drain.
Meanwhile, in a large frying pan, melt butter. Sauté celery, onion and Spam until vegetables are just getting soft.
Add soup, tomatoes and seasonings. Cook until well blended and heated through.
Place pasta in a large casserole; add spam mixture and tomato sauce; tossing well to mix (can be frozen at this point].
Cover tightly and cook in a 325° oven for 45 - 60 minutes.
Guava Cream Cheese Filling


Ingredients:
guava paste, cream cheese, heavy cream

Directions:
Put approximately 1/2 cup or so of guava paste in a mixing bowl, beat until the color lightens and the texture fluffs/creams up a bit (as opposed to the dense jelly-paste it starts as].
Add in 3-4 ozs. softened cream cheese and a squeeze of lime and beat until smooth.
Dump this mixture in a separate bowl then whip approx 1.5 cups heavy cream in a bowl until light and fluffy.
Fold in the guava-cream cheese mixture, fill a pastry bag and use to decorate cupcakes as desired.
Sue's Very Rich Pumpkin Cake


Ingredients:
pumpkin, eggs, evaporated milk, sugar, cinnamon, ginger, nutmeg, clove, margarine

Directions:
Preheat oven to 350 degrees.
Beat the first 8 ingredients (pumpkin through cloves] and put into an ungreased 9 x 13 pan.
Sprinkle dry cake mix over mixture.
Pour melted margarine over the cake mix.
Sprinkle with chopped nuts.
Bake 1 hour- no longer!
Peanut-Butter Vegetable Soup


Ingredients:
celery ribs, carrots, onion, garlic cloves, butter, water, potato, zucchini, chicken bouillon granules, pepper, tomatoes, parsley flakes, peanut butter

Directions:
In a large saucepan, cook celery, carrots, onion, and garlic in hot butter, covered, about 5 minutes or until onion is tender.
Stir in water, potato, zucchini, chicken bouillon granules, and pepper. Bring to a boil; reduce heat.
Cover and simmer for 10 minutes. Stir in undrained tomatoes and the parsley flakes.
In a small bowl, gradually stir about 1 cup broth into peanut butter until smooth.
Return mixture to saucepan. Cook and stir until heated through.
Serve by ladling soup into individual bowls.
Hot Chili Shrimp


Ingredients:
tomato ketchup, soy sauce, sugar, cornstarch, garlic cloves, red chilies, jumbo shrimp, boiling water, lime juice, scallions, cilantro leaves

Directions:
Mix all the ingredients for the sauce and leave on one side.
Heat a wok or large frying pan, and add the vegetable oil. Toss in the chopped garlic, ginger and chilies, and stir fry for about 30 seconds, until the chilies have darkened.
Add the shrimp and continue frying for about 3-4 minutes - until they  turn pink.
Stir in the sauce, bring to a simmer and pour in the boiling water.
Sharpen with the lime juice and add the scallions and chopped cilantro.
Serve straight away with boiled rice.
Zucchini Fritters


Ingredients:
zucchini, onion, green onions, olive oil, feta cheese, egg, dill, flour, flour

Directions:
Lightly salt the grated zucchini and put in a colander to drain for 1/2 an hour.
Get out as much water as you can by squeezing the zucchini between your hands, before proceeding with recipe.
Lightly saute the onion and green onion in 1 tblsp olive oil in a non-stick skillet.
In a bowl, combine the zucchini with the onion and add the feta, egg and dill.
When this is combined well, add the flour, a little at a time, until you have a very soft dough.
Take a tablespoonful of the zucchini dough and drop into a the flour you've put aside for dredging.
Gently press down on the dough to give it a pillowey-disk shape.
Turn over and dredge other side.
Do this to a number of fritters (as many as you think will fit into your frying pan at one go without over-crowding].
Heat oil (we use olive oil here in Greece, but a vegetable oil could be used instead] over medium heat and, when hot, add fritters.
Fry until deep golden-brown on both sides.
Remove to paper towels to drain.
Repeat, using up remaining fritter dough.
Note:  Grated pumkin can be used in place of the zucchini.
Baked Aubergine (Eggplant) Balls


Ingredients:
olive oil, garlic cloves, eggplants, water, cheese, fresh parsley, eggs

Directions:
Preheat oven to 350 degrees F (175 degrees C].
Grease a baking sheet.
Heat a medium skillet over medium heat.
Pour in olive oil and saute garlic just until lightly browned.
Mix in eggplant and water.
Reduce heat to low and cover skillet.
Allow eggplant to steam until soft, about 20 minutes.
Place eggplant in a large bowl and allow to cool slightly.
Mix cheese, parsley, eggs, and bread crumbs into eggplant.
Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls.
Add more bread crumbs as needed to make mixture workable.
Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
Place eggplant balls on prepared baking sheet.
Bake in preheated oven for 30 minutes.
Serve immediately.
Quick Chicken Cordon Bleu


Ingredients:
boneless skinless chicken breasts, pepper, salt, gruyere, reduced-fat cream cheese, fresh parsley, extra virgin olive oil, ham

Directions:
Preheat oven to 400°F.
Sprinkle chicken with 1/4 t pepper and salt. Combine cheeses in a bowl. And the remaining 1/4 t pepper, breadcrumbs, parsley and 2 t oil in another bowl.
Heat the remaining oil in a large ovenproof nonstick skillet over medium heat. Cook the chicken until browned on both sides, about 2 minutes per side. Move the chicken to the center so all pieces are touching. Spread with cheese mixture, sprinkle with ham, then top with breadcrumb mixture.
Bake until the chicken is no longer pink and registers 165F internally, 5-7 minutes.
Bubble 'n' Squeak
Category: meat-and-poultry
By DOREENF

Cabbage, bacon, ham, onion and leftover potatoes make up this tasty, easy dish. This is a great way to get the kids to eat cabbage. Using leftovers makes this main dish especially quick to make. I recommend using a good nonstick pan. Serve with ketchup, if desired.

Ingredients:
½ medium head cabbage, sliced
3 slices bacon, diced
1  onion, thinly sliced
1 cup cubed cooked ham
1 tablespoon butter
3 cups potatoes - baked, cooled and thinly sliced
½ teaspoon paprika
salt and pepper to taste

Directions:
In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside. In a well-seasoned cast iron skillet, cook bacon and onion until onion is soft and bacon is cooked. Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 158.5
Fat: 5.9 g
Saturated fat: 2.5 g
Carbohydrates: 19.5 g
Sugars: 4.1 g
Dietary fiber: 2.9 g
Protein: 7.8 g
Cholesterol: 23 mg
Sodium: 422.9 mg
Ila's Salad With Lemon Garlic Dressing


Ingredients:
garlic clove, salt, fresh lemon juice, white wine vinegar, lemon zest, fresh ground black pepper, extra virgin olive oil, broccoli, romaine lettuce hearts, carrots, red onion, anchovy fillets, swiss cheese

Directions:
To make the Dressing: Mince garlic and mash to a paste with salt. In a bowl whisk together garlic paste, lemon juice, vinegar, zest, and pepper and whisk in oil until emulsified. (Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before serving.]
To make the Salad: Cut 1-inch florets from broccoli, reserving remainder for another use. Separate romaine into leaves. (Broccoli and romaine may be prepared 1 day
ahead and chilled in airtight containers.]
Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook broccoli until crisp-tender, about 3 minutes, and drain in a colander. Plunge broccoli into ice water to stop cooking and drain well.
Peel carrots and finely shred with a mandolin or other manual slicer or in a food processor. Halve onion lengthwise and slice very thin crosswise.
Arrange vegetables and anchovies decoratively on platters and in serving bowls sprinkling with swiss cheese and pour dressing into a cruet.
Bountiful Breakfast Muffins


Ingredients:
all-purpose flour, baking powder, pumpkin pie spice, butter, sugar, eggs, vanilla, rolled oats

Directions:
Stir together flour, baking powder and spice in small bowl. In separate small bowl, toss fruit with 1 tablespoon of the flour mixture. Set both bowls aside.
Add butter and sugar to large bowl and and beat at medium speed until light and fluffy. Beat eggs in, one at a time, until well blended. Beat in vanilla.
At low speed, beat in reserved flour mixture gradually until just blended. Stir in reserved fruit and oats.
Line 12 (2 1/2-inch] muffin cups with paper baking cups. Fill each cup a scant 1/3 cup full with batter.
Bake in preheated 350° oven 20 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cool on wire rack.
Polish Apple Pancakes


Ingredients:
flour, sugar, salt, cinnamon, apple pie spice, egg, milk, apples, confectioners' sugar

Directions:
In a a bowl, combine flour, sugar, salt and spice.
In another bowl, lightly beat egg; add milk and oil.
Add to dry ingredients and stir until smooth.
Fold in apples.
Pour batter by 1/2 cupfuls onto a lightly greased hot griddle and spread to form 5 inch circles.
Turn when bubbles form.
Cook the second side until golden brown and apples are tender.
Sprinkle with confectioners sugar.
Fluffo Chicken Fanfare


Ingredients:
shortening, boneless chicken breasts, water, asparagus spears, onion, flour, salt, pepper, dry white wine, sharp cheddar cheese

Directions:
Preheat oven to 350.
Brown the chicken in 3 tablespoons of shortening in a skillet over med-high heat.  Add water, cover, lower heat and slow cook until tender about 20 minutes.
Steam asparagus until just barely tender.
In a small saucepan, melt the remaining shortening, add chopped onion and saute about 2 minutes.  Blend in flour, salt and pepper.
Stir in cream gradually, whipping constantly with a wire whisk to keep mixture smooth.
Add wine, bring to a boil and remove from heat.
Add about 2 tbsp of the cheese (I use a little extra] and stir until melted.
Arrange the asparagus in 4 portions in a baking dish, place one chicken breast on top of each portion and pour the sauce over all.  Sprinkle with remaining cheese (I use extra].
Bake at 350 for about 15-20 minutes until bubbly and starting to brown slightly.
Spicy Carrot Dip


Ingredients:
carrots, garlic cloves, olive oil, onion, ground cumin, lemon juice, harissa

Directions:
Cook the carrots & garlic in a pan of boiling water until tender. Remove from heat & drain.
Heat the olive oil in a frying pan then add the onion & cook 3 minutes. Reduce heat then add the cumin & cook until fragrant.
Stir in the lemon juice, harissa, carrots & garlic, heat for another minute or two.
Remove from heat then mash together. Add salt & pepper to taste.
Serve chilled with bread.
Orange Spice Tea


Ingredients:
cinnamon, clove, black tea

Directions:
Assemble all the ingredients and place in a tea ball.  Note: If you don't own a tea ball, then you can put the ingredients directly in the water and then strain out later.
Place tea ball in hot water and steep for 10 minutes.
Jenn’s Incredible Honey Chai Frappe


Ingredients:
chai concentrate, milk, ice cream, nutmeg, cinnamon, honey

Directions:
Place all ingredients in blender., Blend until smooth., Pour into glasses and serve immediately.