xiaoxl/recipe_data huggingface dataset:
Chip's Grilled Bluefish


Ingredients:
mayonnaise, onion, fresh lemon juice, pepper

Directions:
Preheat Grill.
Lay pieces of Bluefish, skin side down, on UNGREASED aluminum foil.
Allow enough foil to make a package, sealed at the ends and folded at the top, allowing room for fish to steam.
Spread mayonnaise over the top of the fish, it should be very thick, if needed add more, the fish should look like a thickly frosted cake.
Lay onion rings on top of fish in several layers, sprinkle with seasonings.
Sprinkle with pepper and optional spices, drizzle lemon juice over top.
Bring together foil and fold to make a seal lengthwise over fish, fold in ends.
Remember to keep air space on top of fish.
Place fish on preheated grill, close cover.
Grill at medium-high heat, about 350-375 for 15 minutes, depending on thickness if fillet.
After 15 minutes, carefully open package to check for doneness, you want it just barely done.
Fish is done if it is opaque and flakes easily with a fork.
Leaving foil wide open, use a sharp knife or two tined fork to make several holes in the bottom of the foil.
Without disturbing the fish too much, make a few holes right through the fish and through the foil.
Close the cover to the grill and allow the juices and mayonnaise to drip through the foil onto the fire, this will get very smokey but you get that delicate smoked flavor.
After a few minutes of "smoking", remove foil and fish by just sliding if off the grill on to a platter or lifting it, foil and all carefully as not to break it.
Using a large spatula, gently slide fish off the foil onto a serving plate, the skin of the fish will stay stuck to the foil.
Enjoy.
Blue Mussels Go Green


Ingredients:
bay leaf, white wine, onion, garlic cloves, shallots, green onion, green pepper, fresh parsley, white wine vinegar, Dijon mustard, garlic cloves, salt, olive oil, black pepper

Directions:
Stir the fresh blue mussels in a colander while rinsing in tap water. Set aside for a few minutes. Tap any that are open and discard those that don't close in response to the tap.
Place all ingredients (not the marinade ingredients] in a large sauce pan with a lid and steam for 5 to 7 minutes until fresh blue mussels are steamed open (about 3 minutes].
Remove mussels, discarding any that do not open.
When cool, shuck mussels and place meats in a large serving dish. Combine above marinade ingredients in an air–tight container and shake vigorously to blend.
Pour over fresh blue mussels.
Refrigerate until ready to use.
Jelly Bean Fudge


Ingredients:
white chocolate chips, jelly beans

Directions:
Line a 9-inch dish with foil and grease lightly.  Melt white chocolate according to package directions.  Add frosting until mixture is smooth. Remove form heat to cool slightly.   Mixture should be warm and "stir-able," but not too warm to melt the jelly beans.  Add jelly beans and stir until evenly distributed. Spread mixture in prepared pan and cool to room temperature.
Put in refrigerator and cool for two hours or more.  Remove foil and cut fudge into small pieces.  Enjoy yourself or give as a gift!
Oven Poached Salmon a La Paige (Rachael Ray)


Ingredients:
butter, salmon fillets, fresh dill, fresh dill, chicken broth, sugar, salt, white vinegar, seedless cucumber, radishes

Directions:
Preheat oven to 400°F.
Rub the bottom of a shallow baking dish with cold butter.
Arrange salmon in dish.
Season the fish with salt and pepper.
Add broth and a few sprigs of dill to the pan.
Roast the fish 12 to 15 minutes.
Combine sugar, salt and vinegar in the bottom of a medium bowl.
Add chopped onions, chopped cucumber and radishes.
Sprinkle in 3 tablespoons chopped dill and toss the mixture to coat in vinegar, sugar and salt.
Remove fish from the oven.
Spoon pan juices over fish and carefully transfer to individual plates or platter.
Top fish with relish and serve.
Chicken & Biscuit Bake


Ingredients:
onion, carrots, celery, butter, flour, milk, chicken broth, poultry seasoning, fresh parsley

Directions:
Heat the oil in a 3 quart sauce pan.
Add onion, carrots and celery and saute until tender.
Set vegetables aside with chicken.
In the same sauce pan, melt butter then stir in flour and simmer for 1 minute while stirring.
Combine milk, chicken broth, and poultry seasoning and slowly add to flour mixture while stirring.
Simmer for a few minutes until thicker. Salt and pepper to taste.
Take the pan off the burner and add vegetables and chicken, coating everything well.
Stir in the parsley.
Pour the filling into a sprayed 9x13-inch baking pan.
Bake at 400°F 18 minutes.
Remove from oven and put the 12 thawed biscuits, spaced evenly, on top of the bubbling mixture.
Bake for another 10-15 minutes or until biscuits are golden brown.
Cottage Pie


Ingredients:
mashed potatoes, ground beef, ketchup, paprika, peas, corn, heavy cream, parmesan cheese

Directions:
Have your mashed potatoes prepared, and set aside.
Heat oil in large skillet over medium heat; add ground beef, breaking up well with spoon and stirring frequently, and cook until meat has lost its color and is beginning to brown.
Remove skillet from heat, and pour off any fat or juices that have collected.  Season beef with ketchup, paprika, salt, and pepper.  Transfer to a 13x9 baking dish, and spread meat in an even layer.
Wipe out skillet and preheat oven to 400 degrees.
Add peas, corn, and cream to skillet, and bring to a boil over high heat.  Cook until cream is reduced and thickened, 3 to 5 minutes.  Pour the mixture over the meat in baking dish.
Spread the potatoes over the vegetables and sprinkle with the grated Parmesan cheese.  Bake until heated through and potatoes are nicely browned, about 45 minutes.  Serve immediately with ketchup.
Hopping' John


Ingredients:
olive oil, onion, garlic clove, black-eyed peas, salt, black pepper, long grain rice, bacon, Tabasco sauce

Directions:
Heat oil in a large pot over medium heat.
Add the onion, bell pepper and garlic and cook until translucent.
Add the black eyed peas, stirring to combine.
Add 2 1/2 cups water, salt and pepper and bring to a boil.
Add the rice. Bring back to a boil, cover and reduce heat.
Simmer for 20 minutes, then remove from heat and let stand covered, for an additional 10 minutes.
Uncover, taste and adjust seasonings with salt and pepper.
Add dashes of Tabasco and crumbled bacon on top.
Schlotzsky's "Original" Sandwich


Ingredients:
warm water, sugar, fast-rising active dry yeast, milk, salt, baking soda, water, flour, parmesan cheese, cheddar cheese, mozzarella cheese, ham slices, yellow mustard, lettuce, tomatoes

Directions:
In large mixing bowl combine warm water, sugar and yeast.
Let stand about 5 minutes till very bubbly.
With wire whisk add the rest with only 1 cup of the flour, beating to smooth dough.
Beat in rest of flour till batter is thick and sticky but smooth, all flour being dissolved Divide dough between 5 oven-proof, Pam-sprayed, cornmeal dusted (let excess shake out] soup bowls (each 5" in diameter].
OR FOR MORE authentic shape divide batter equally between 5 greased cans from 1-1/2 lb Dinty Moore Stew, insides also dusted in cornmeal.
Cover each one in a square of Saran wrap sprayed in a bit of Pam and that side down.
Let raise almost an hour or till above rim of bowls or cans.
Discard Saran pieces.
Bake on center rack of 375~ oven about 20 minutes or till golden brown.
Let cool in containers on rack, spraying tops each in a bit of Pam while they cool to keep crusts soft.
TO USE FOR SANDWICHES-slice in half horizontally and grill on lightly buttered hot griddle as you would for grilled cheese sandwich or broiler toast till golden.
Spread garlic dressing over both sides of bun.
Sprinkle parmesan cheese and cheddar cheese on bottom bun.
Spread mustard and mozzarella cheese on top bun.
Toast to melt cheese.
Heat meats and place on buns with ham on bottom and salamis on top.
Build with olives, tomato, lettuce and onion.
Delicious V8 Beef Stew


Ingredients:
beef stew meat, potatoes, celery ribs, carrot, onion, beef broth, minute tapioca

Directions:
Place stew meat into crock pot. Clean, peel and slice or cube vegetables and place in crock pot.
Mix to combine. Add the V-8, beef broth and tapioca. Stir until well combined. Turn on low for 8-10 hours.
Grandma's Cranberry Jello Salad


Ingredients:
strawberry Jell-O gelatin dessert, boiling water, whole berry cranberry sauce, crushed pineapple, celery

Directions:
"In mixing bowl, combing jello and boiling water; stir until dissolved.  Add cranberry sauce to hot mixture; stir until melted.  Allow to cool slightly . Transfer jello mixture to desired dish (mold, rectanglar pyrex, etc.]  Add pineapple, celery and nuts over top.  Place in refridgerator until set. YUM!"
Baked Lentil Munchies


Ingredients:
lentils, water, kosher salt, curry powder, hot chili powder

Directions:
Bring lentils to boil
Drain.
Put out on towel to dry (this might take a while].
Preheat the oven to 425°F.
Line baking pan with tin foil and spray with non stick spray.
Mix lentils and other remaining ingredients.
Spread out on baking sheet.
Bake for up 15 min, stir every few min, any more minutes and it will be too crispy.
Let cool and have delicious snack.
Stuffed Taco Shells


Ingredients:
jumbo pasta shells, lean ground beef, fat free cream cheese, chili powder

Directions:
Cook pasta according to package directions. Meanwhile, cook beef until no longer pink; drain. Add 1/2 cup taco sauce, cream cheese and chili powder; cook and stir until blended. Stir in 1/4 cup cheese blend.
Drain pasta and rinse in cold water; stuff each shell with about 2 tablespoons beef mixture. Arrange in an 11-in. x 7-in. baking dish coated with cooking spray. Spoon remaining taco sauce over the top.
Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese blend. Bake 5-10 minutes longer or until heated through and cheese is melted. Sprinkle with chips.
Tofu Crazy Chocolate Mousse


Ingredients:
firm silken tofu, instant coffee, cocoa powder, vanilla extract, Splenda sugar substitute

Directions:
To powder splenda, put in blender for about a minute. (or use powdered sugar].
Combine all ingredients, with an electric mixture in a large bowl.
Mix until smooth and fluffy.
Place in small serving dishes.
Chill for several hours before serving.
Ibs-Friendly Pizzas English Muffin &  Sourdough


Ingredients:
English muffins, tomato sauce, pineapple chunks, soy cheddar cheese

Directions:
Preheat oven to between 425-450 degrees F.
Open the can of tomato sauce and add to it the desired amount of Italian seasoning and stir well.
Spread desired amount of tomato sauce mixture on both sides of split English muffin halves.
Top each half with desired amount of pepperoni, pineapple, or any other toppings you prefer.  Make sure the pineapple is drained, but you can choose to save the juice.  (I did and used it later on in a smoothie.]  Do not add the cheese yet!
Cover a baking sheet with aluminum foil and place English muffin pizzas about an inch apart.  Place baking sheet in preheated oven.
Bake for approximately 10-12 minutes depending on how crispy or well-done you like your pizza and the toppings.
When cooked to your liking, turn the oven temperature down to about 250 degrees F.  Cheese may come out of package lumped together, which is fine and normal when it's cold; just place the desired amount on top of the pizzas and press down gently.  I think that the three-cheese blend of cheddar, jack, and mozzarella flavors are really nice.
Put pizzas back into oven for an additional 2-5mins watching very carefully as soy cheese melts differently than regular cheese.
This particular English muffin pizza recipe was made for two (we had store-bought chicken wings on the side] so there will be leftover muffins, sauce, cheese, pepperoni, pineapple, and possibly any other toppings you chose to add.  Just save the remaining sauce in the can covered with plastic wrap.  Wrap up any other leftover toppings.  The next time around, stir the tomato sauce, add any additional Italian seasoning if you prefer, and make your pizzas as described.
For the (Extra] Sourdough bread pizzas, substitute each muffin half for one slice of bread.  Follow the directions as above.  Two slices of the Extra Sourdough bread pizza served one.
Cooking times and oven temperatures may vary due to altitude and desired doneness.  You or yours may also prefer a certain quantity of toppings that will affect the cooking time or how much is left over.  Any additional toppings may add to prep and cooking time also.
I think this would be a great lunch or weekend dinner "project" to help teach your kids about kitchen and cooking safety and have fun too, and they can even assemble their own pizzas, which is always neat! :].
Slow Cooker Teriyaki Chicken


Ingredients:
chicken breasts, water, brown sugar, soy sauce, cornstarch, cold water

Directions:
Spray the inside of your pretty crock pot with cooking spray.
Place chicken breasts into the pot. If you are using chicken that has been frozen, be sure that it is completely thawed before you add it to the crock pot.
In a separate bowl combine water, brown sugar, soy sauce, garlic and  sesame oil. Stir to combine and then pour it over the chicken.
Cover the crock pot and cook on high for 4 hours, or on low for 7.
When the chicken is cooked remove it from the crock pot and place in on a plate.
In a small bowl combine corn starch and cold water. Pour it into the crock pot and stir it in thoroughly.
Take two forks and break the chicken breasts up a bit. I don’t like to shred mine up too much, just enough that the sauce has a chance to spread through the chicken.
Place the chicken back into the crock pot and stir it around allowing the sauce to mix with the chicken.
Cover the crock pot and let the mixture cook and thicken for 30 minutes.
Serve over rice. Enjoy!
Cooking Light Beef-Broccoli Lo Mein


Ingredients:
fresh ginger, garlic cloves, broccoli, onions, low sodium soy sauce, brown sugar, oyster sauce

Directions:
Combine pasta and sesame oil, tossing well to coat., Heat peanut oil in a large nonstick skillet over medium-high heat., Add the ginger and garlic., Sauté 30 seconds., Add broccoli and onion., Sauté 3 minutes., Add steak., Sauté 5 minutes or until done., Add pasta mixture, soy sauce, and remaining ingredients., Cook 1 minute or until lo mein is thoroughly heated, stirring constantly., Serve and enjoy!
Teddy Bear Fruit Salad


Ingredients:
instant vanilla pudding, buttermilk, Cool Whip, mandarin orange, crushed pineapple

Directions:
Mix pudding, and buttermilk together and let stand 10 minutes., Add the rest of ingredients and refridgerate for 2-3 hours., Garnish with additional teddy grahams., Enjoy!
Roast Cornish Game Hens With Savory Fruit Stuffing


Ingredients:
water, margarine, butter, onion-flavored croutons, green onion, instant chicken bouillon granules, mayonnaise, poultry seasoning, fresh cranberries, brown sugar

Directions:
Thaw hen, if frozen. Rinse hen with cold water and pat dry. For stuffing, in a small saucepan combine water and margarine or butter; cook until margarine melts. Remove from heat. Stir in croutons, fruit bits, onion, and bouillon granules.
Spoon stuffing into body cavity. Combine mayonnaise and poultry seasoning; coat hen with mayonnaise mixture.
Place hen, breast side up on a rack in a shallow roasting pan. Roast, uncovered, in a 375 degree F oven for 1 to 1-1/4 hours or until drumstick moves easily in socket.
Meanwhile, in a small saucepan combine cranberries, brown sugar, and orange juice concentrate. Bring to boiling. Reduce heat and simmer, uncovered, for 3 to 5 minutes or until cranberry skins pop.
Serve with cranberry sauce, if desired.
Garbage Soup
Category: soups-stews-and-chili
By WHTETAIL

This soup is made with leftover veggies.  My kids call it garbage soup because it would have been garbage if we hadn't made soup!  Throw in any type vegetables you have in your fridge to add some flavor.

Ingredients:
1 pound lean ground beef
6  potatoes, diced
1 (14.5 ounce) can diced tomatoes
1  onion, chopped
1 cup chopped celery
1 (10.5 ounce) can beef broth
2 cups mixed vegetables
salt and pepper to taste
⅛ tablespoon dried rosemary
⅛ tablespoon dried thyme
¼ tablespoon dried basil
½ pound bacon - cooked and crumbled

Directions:
In a large stock pot place beef, potatoes, tomatoes, onion, celery, broth and vegetables.  Add enough water to cover ingredients, cover pot and cook over medium heat for 1 hour or until vegetables are soft and beef is cooked through. Season to taste with salt and pepper, rosemary, thyme and basil.  Add bacon bits, stir and serve.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 947
Fat: 48.2 g
Saturated fat: 17.5 g
Carbohydrates: 74.6 g
Sugars: 6.6 g
Dietary fiber: 12.1 g
Protein: 52.5 g
Cholesterol: 147.6 mg
Sodium: 1944.3 mg
Slow Cooker Baked Beans
Category: side-dish
By creamcheese5

These beans taste like Boston Baked Beans. Yummy!

Ingredients:
1 pound dry great Northern beans
8 cups water
4 ounces diced salt pork
1 cup chopped onion
½ cup molasses
⅓ cup packed brown sugar
1 teaspoon dry mustard
⅛ teaspoon ground black pepper

Directions:
The night before, combine the Great Northern Beans and water in a large saucepan. Bring to a boil, and cook for 1 1/2 hours. Pour beans and their liquid into a bowl, cover and refrigerate overnight. In the morning, drain off liquid, reserving 1 cup. Pour beans and the reserved liquid into the crock of a slow cooker. Stir in the salt pork, onion, molasses, brown sugar, mustard and pepper. Cover, and cook on Low for 12 to 14 hours. Stir before serving.

Cook time: 14 hrs
Total time: 14 hrs
Yields: 8 servings

Calories: 364.4
Fat: 12.2 g
Saturated fat: 4.4 g
Carbohydrates: 53.8 g
Sugars: 21.1 g
Dietary fiber: 9.5 g
Protein: 11.9 g
Cholesterol: 12.2 mg
Sodium: 222.6 mg
Ranch Mashed Cauliflower (Low Carb)


Ingredients:
cauliflower, butter, sour cream, cream cheese

Directions:
Break down head of cauliflower into chunks.
Add stock to Instant Pot.
Place cauliflower in Instant Pot using trivet.
Cook on manual high pressure for 4 minutes.
After 4 minutes, instant release.
Remove cauliflower to bowl with slotted spoon, draining well (excess liquid can make the mash watery].
Mash cauliflower and combine with remaining ingredients.
Use an immersion or standard blender for extra creamy cauliflower.
Summer Fresh Potato Salad


Ingredients:
onion, zucchini, egg

Directions:
Cook potatoes in boiling water for approximately 15 minutes or until tender. (you can add egg to the pot for cooking, if you do not have a hard-boiled egg on hand].
Rinse in cold water to prevent further cooking. Drain.
Cook corn and zucchini in a pan over medium flame for 1-2 minutes, until tender.
Mix all ingredients together in a bowl.
Salt and pepper to taste.
Chicken & Bacon With Penne Pasta in a Creamy Garlic Tomato S


Ingredients:
penne pasta, chicken breasts, bacon, olive oil, garlic cloves, onion, tomatoes, parmesan cheese, fresh spinach

Directions:
Cook the pasta, drain and set aside., Pan fry the chicken and bacon in a little olive oil until cooked and set aside., Saute the onions and garlic in a little olive oil until tender., Add the diced tomatoes and heat through., Add the chicken stock and allow to simmer for a few minutes., Return the Chicken and Bacon to the pan and heat through., Add the cream and bring it all to a simmer., Add the cheese and stir through until melted., Toss the pasta through the sauce and heat., Add the spinach and then turn the heat off so it wilts., Season with salt and pepper., ENJOY!
Easy Beef or Vegetarian Enchiladas


Ingredients:
lean ground beef, vegetarian ground beef, ground cumin, hot salsa, cheese, cilantro, flour tortillas, sour cream, sour cream, avocados

Directions:
Preheat oven to 500F and oil a 9x13" baking dish.
Place meat, cumin and salt in a large non-stick frying pan and cook over medium-high heat, stirring often and breaking up meat to keep it crumbly until no pink remains or veggie ground round is hot (about 5 min]. - *Omit salt if using veggie ground round.*.
Stir in 1 cup salsa and cook until hot.
Stir in 1/2 of the cheese and half of the cilantro.
Place a tortilla on cutting board and place 3/4 cup of meat mixture down the centre, dot with 1 tbsp sour cream, and roll tightly.
Place in baking dish seam-side down with an open end touching the narrow side of the dish.
Place 3 rolls beside.
Fill the other half of the dish with the remaining rolls.
Spread tortillas with the remaining 1/2 cup of sour cream.
Top with remaining salsa and sprinkle with cheese.
Bake until cheese is golden (about 15 minute.
Sprinkle with remaining cilantro.
Serve with sliced avocados and sour cream.
Strawberry-papaya Passion


Ingredients:
plain fat-free yogurt, nonfat milk, papaya, strawberry, honey

Directions:
"In blender, combine yogurt and milk; add papaya, strawberries and honey. Add ice cubes. Cover and blend until nearly smooth."
Tainted Love


Ingredients:
peppar vodka, cranberry juice, lime juice, lime

Directions:
Chill a highball glass with ice or in the freezer.
Pour absolut peppar, absolut ruby red, cranberry juice and lime juice into a shaker. Fill the shaker with ice cubes and shake it until the shaker is very cold.
Empty the highball glass from ice and water. Strain the drink into the highball glass. Garnish with a lime (wedge].
The Best Peanut Butter Oatmeal Chocolate Chip Cookies!


Ingredients:
quick oats, flour, baking powder, baking soda, salt, shortening, peanut butter, sugar, dark brown sugar, eggs, chocolate chips, vanilla

Directions:
Preheat oven to 350.
Mix dry ingredients (other than choc chips].
Cream shortening, peanut butter, and sugars in seperate bowl.
Beat eggs and vanilla into shortening and sugar mix.
Add dry mix.
Blend chocolate chip in (is a bit tough but well worth it!].
Bake 11-13 minute.
Jenni's Spinach & Artichoke Dip


Ingredients:
frozen spinach, parmesan cheese, mozzarella cheese, mayonnaise, garlic

Directions:
Preheat oven to 400 degrees.
Thaw spinch according to package directions.
Drain WELL. (You do not want it watery.].
Chop up artichoke hearts.
Add all ingredients in a medium sized casserole dish.
Bake in middle oven rack for 25 to 30 minutes, or until slightly golden and bubbly.
Serve with tortilla chips.
Low-Fat Cornmeal Chicken With Fresh Peach Salsa


Ingredients:
yellow cornmeal, salt, pepper, boneless skinless chicken breast halves, tomatoes, fresh cilantro, white vinegar, salt

Directions:
Prepare Fresh Peach Salsa.
Mix all ingredients.
Mix cornmeal, salt and pepper.
Coat chicken with cornmeal mixture.
Heat oil in 10-inch skillet over medium-high heat.
Cook chicken in oil 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
Serve with the peach salsa.
The Best Chicken Parmesan


Ingredients:
boneless skinless chicken breasts, parmesan cheese, flour, eggs, mozzarella cheese, spaghetti, crushed tomatoes, fresh garlic cloves, dried basil

Directions:
In a bag, mix together the bread crumbs and the parmesan cheese.
In another mix together the flour and the salt and pepper.
In a medium bowl, whisk together the eggs.
Preheat a skillet with a little oil in it on medium-high-high until a good amount of heat can be felt when your hand is placed just above it, but before it smokes.
Preheat your oven to 300°F.
Toss the chicken breasts, two at a time, in the flour bag to coat evenly.
Remove from the bag and coat them in the egg.
Toss them, two at a time, in the bread crumb bag.
Place them in the preheated skillet and sear for 1 minute on each side.
Set aside.
In a 9"-13" pan, stir together the spaghetti, tomatoes, garlic, salt and pepper, and basil.
Place the chicken on top.
Sprinkle with the mozzeralla cheese and bake for 20 minutes or until the cheese is nice and bubbly.