xiaoxl/recipe_data huggingface dataset:
Impossible Spinach Pie


Ingredients:
frozen spinach, onion, swiss cheese, eggs, milk, Bisquick baking mix, salt, ground black pepper, ground nutmeg

Directions:
Preheat oven to 400°F (205¹C].
Lightly grease 10-inch pie plate.
Heat 1 inch salted water (1/2 tsp salt to 1 cup water] to boiling.
Add spinach, cover and heat to boiling.
Cook spinach until almost tender (about 5 minutes].
Drain spinach thoroughly.
Mix spinach, onion and cheese in pie plate.
Beat remaining ingredients in blender on High until smooth (about 15 seconds].
Pour into pie plate.
Bake at 400°F (205°C] about 30 minutes or until knife inserted in center comes out clean.
Cool 5 minutes.
Garnish as desired.
NOTE: High altitude increase baking time to 35 minutes.
Paprika Pork


Ingredients:
onions, chili powder, garlic cloves, paprika, flour, chicken broth, tomatoes, tomato puree, red bell pepper, plain yogurt

Directions:
In a heavy skillet over medium heat, saute the onions for 5 minutes in the oil Add the pork and saute until browned.
Mix in chili powder, garlic, and paprika and cook for 2 or 3 minutes more while stirring and scraping up bits from the bottom.
Sprinkle the flour over the mixture and stir in; cook another 2 or 3 minutes.
Stir in chicken broth a little at a time; mix well.
Stir in tomatoes, puree, and red pepper.
Cover and simmer gently until the meat is cooked through, about 1 to 1 1/2 hours.
Stir occasionally.
Pour about 1/2 cup of cooking liquid into a bowl and mix yogurt in well.
Remove pork mixture from the head and add yogurt mixture; stir to combine.
Season to taste with the salt and pepper and heat through without boiling.
Serve with rice or noodles.
Polvorones de Chocolate  (Mexican Chocolate Cookies)


Ingredients:
all-purpose flour, all-purpose flour, powdered sugar, powdered sugar, vegetable shortening, vegetable shortening, eggs, baking powder, pure vanilla extract, granulated sugar

Directions:
Combine all ingredients in a mixing bowl.
Blend well.
Cover dough and refrigerate for 30 minutes.
Preheat oven to 350°F.
Scoop about two tablespoons of dough, roll into a large ball, then roll in granulated sugar.
Place ball of dough onto a baking sheet.
Flatten ball with the palm of your hand to about 1/4-inch thick.
Sprinkle a little extra sugar on top.
Repeat process with the rest of the dough, placing them 2-inches apart once flattened.
Bake for 15-20 minutes.
Make sure you not over bake!
Remove cookies from oven and leave on cookie sheet for 5 minutes, before transfering to a wire rack to cool completely.
Koolaid Pie


Ingredients:
graham cracker pie crust, Cool Whip

Directions:
In a large bowl combine Cool whip, Koolaid& Condensed milk.
Stir with spoon until mixture is well mix (lump free] Pour into Pie Shell (mixture will be thick and you may have to spoon out].
Smooth out top of pie with back side of spoon.
Place in frig.
for 1-2 hours.
Serve Chilled.
Creamy Mustard Sauce (Vegan)


Ingredients:
dry white wine, sour cream, Dijon mustard, dried tarragon

Directions:
Pour the wine into a hot pan and reduce by half (about a minute or two].
Whisk in the other ingredients and cook until hot and your desired consistency is acheived.
Chicken Bacon Alfredo Sauce


Ingredients:
boneless skinless chicken breasts, bacon, shallots, evaporated milk, sour cream, garlic powder, pepper, dried basil, parmesan cheese

Directions:
Fry bacon in a skillet on medium heat until done then drain, reserving bacon grease. Set aside in a 9 x 13 baking dish.
Using some of the bacon grease, cook the chicken until it is no longer pink and the juices run clear. Drain and add to bacon in the baking dish.
Saute shallots in 2 teaspoons bacon grease until transparent, then add to bacon and chicken mixture.
Mix well and set aside.
In a large mixing bowl, combine all cans of soup, evaporated milk, and sour cream.
Whisk until it has a smooth texture and no lumps of soup.
Stir in garlic powder, pepper, basil, and Parmesan cheese and mix until well blended.
Pour the soup mixture over the meat and shallot mixture.
Stir until well blended then evenly spread in the baking dish.
Bake at 350 degrees for 20-30 minutes or until bubbly and brown around the edges.
Stir and serve over fettuccine noodles.
Honey Coconut Salmon
Category: main-dish
By elsamaguiar

This salmon is my husband's favorite. Don't let the total time fool you -- very easy to make.  This recipe is great served with mashed potatoes. You can taste the sauce before marinating to check the flavor. This gives a nice sweet taste to the salmon.

Ingredients:
1 ½ cups butter
¾ cup honey
¼ cup brown sugar
¾ cup flaked coconut
4 (4 ounce) fillets salmon

Directions:
Melt the butter in a saucepan over medium heat, and mix in the honey, brown, sugar, and coconut. Bring to a boil, and remove from heat. Cool slightly, and transfer to a large bowl. Place the salmon in the bowl, and turn to coat.  Cover, and marinate at least 30 minutes in the refrigerator. Preheat oven to 375  degrees F (190 degrees C). Spread enough of the marinade mixture in a baking dish to coat the bottom.  Arrange the salmon in the dish, and pour some of the marinade over the top, being sure to get some of the coconut on the top. Bake 25 minutes in the preheated oven, basting occasionally with the remaining marinade, until the salmon is flaked easily with a fork. Discard any leftover marinade, or bring to a boil, cook for 5 minutes, and spoon over salmon.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 1124.1
Fat: 85.1 g
Saturated fat: 49.8 g
Carbohydrates: 73.1 g
Sugars: 70.7 g
Dietary fiber: 1.5 g
Protein: 23.7 g
Cholesterol: 249.1 mg
Sodium: 602.3 mg
Hummus, Hamos, Houmous, Hommos, Hommus, Hummos, Hummous, Humus!


Ingredients:
chickpeas, tahini, extra virgin olive oil, water, fresh lemon juice, garlic, garlic paste, salt, kashmiri chili powder, cayenne, ground cumin

Directions:
After draining the chickpeas well, put them all in a clean, large, cotton (non-terry] kitchen towel.  Very gently rub the chickpeas to loosen their skins. Open the towel and discard all skins.
Process all ingredients except for the garnishes in a food processor or blender until smooth, about 40 seconds.  You may need to stop and occasionally scrape down the sides of the vessel.
Transfer the hummus to a serving bowl, cover and chill for at least 30 minutes.
To serve, remove from fridge, garnish with your selections, and serve with toasted pita chips.
Pretzel Pan Fried Fish


Ingredients:
cod fish fillet, flour, salt, black pepper, eggs, butter

Directions:
Mix the flour and seasonings in a plastic bag.
Place stirred eggs and pretzels onto seperate plates.
Dip the fish into the flour, then the eggs, then the pretzels.
Fry in hot butter or oil until golden brown and it flakes easily with a fork, about 10m min's.
Queso Poblano or Jalapeno Dipping Sauce


Ingredients:
butter, milk, monterey jack cheese, poblano chiles, cilantro leaves

Directions:
Melt the butter in a medium saucepan over medium heat.
Add the flour and cook 1 minute.
Whisk in the milk and cook until slightly thickened.
Remove from heat and stir in the cheese, chiles, and season with salt and pepper, to taste.
Place the sauce into a bowl and sprinkle with chopped poblano.
Turmeric Hummus


Ingredients:
chickpeas, lemon, juice and zest of, sweet paprika, ground turmeric, mild chili powder, extra virgin olive oil, tahini, flaked sea salt, water

Directions:
Put all the ingredients in a food processor and blend until smooth, scraping down the sides of the processor as you go. Add more water if needed to get the right consistency.
Transfer to a bowl and add a drizzle of honey or olive oil. Garnish with a sprinkling of spiced and roasted seeds and a handful of microherbs.
garnished with toasted pine nuts and almond silvers, as well as thyme leaves.
NOTE: She states even better when stored in fridge overnight, so plan ahead.
Less-Cook Pound Cake With Lemon Glaze


Ingredients:
plain flour, sugar, shortening, margarine, vanilla extract, milk, eggs, baking soda, powdered sugar, lemon juice

Directions:
Preheat oven to 325~.
Mix all cake ingredients with mixer, blend well.
Pour into greased/floured tube or bundt pan.
Bake for 70 minutes or until toothpick comes out clean.
Mix glaze ingredients (you may have to adjust] and pour over cake.
Tart Rhubarb Jam


Ingredients:
rhubarb, sugar, crushed pineapple, strawberry Jell-O gelatin dessert

Directions:
Combine rhubarb, sugar, and pineapple in a 3 qt saucepan., Bring to a boil., Reduce heat and simmer 15 minutes., Remove from heat and stir in jello until dissolved., Pour into jars and refrigerate., Makes 48 tablespoons or 1 1/2 pints.
Turkey Pita Sandwiches With Brie, Pecans and Home


Ingredients:
egg, Dijon mustard, kosher salt, fresh ground black pepper, fresh lemon juice, turkey breast, pecans, alfalfa sprout

Directions:
For mayonnaise: Combine egg, mustard, salt, pepper, raspberry preserves and lemon juice in bowl of food processor. Process for 1 minute.
With motor running, dribble in the oil in a slow, steady stream.
When all of the oil is in, shut motor off and scrape down sides with spatula.
Store mayonnaise in covered storage container and refrigerate until ready to use. Makes 1 cup.
For each sandwiches: Split pita. Spread mayonnaise on 1 side of bread, top with turkey and brie.
Broil sandwich until cheese is melted.
Add pecans and sprouts.
Baked Butternut Squash With Cheese and Heavy Cream


Ingredients:
cheese, heavy cream, salt, parsley

Directions:
Wash the squash just a little bit, and then peel the squash with sharp knife of if you have potato peeler. With potato peele is easier and quicker to peel everything. Save the remains for food photos :] I highly recommend getting the peeler. It will make your life easier when you peel it.
Second, cut the squash in slices. The slices should be 1 cm thick or how you like it.
Third, remove all the seeds from every slice.
Cut the squash slices in small square pieces.
Boil the water and cook the squash 15-20 min just because the squash is very hard. With little bit of cooking will make baking easier and quicker.
When the squash is not so hard anymore, remove the water from it.
In a glass baking bowl, put a little bit of heavy cream on the bottom.
Put the half of the squash squares pieces in a baking bowl.
Cover the top with half of the heavy cream and half of the cheese.
Put the rest of the squash in a bowl and cover it with the rest of the heavy cream and cheese.
Put the salt, garlic and pepper (optional].
Best Stovetop or Crockpot Spaghetti


Ingredients:
bottled garlic, cloves, onion, salt, sugar, dried oregano, dried basil, bay leaf, tomato paste, tomato sauce, diced tomatoes, crushed tomatoes, water

Directions:
Stovetop: brown meat, onion, and garlic until the meat is done, drain.
Let meat cool and crumble. Add meat mixture to a large saucepan, add all of the dry ingredients, except for the bay leaf and stir to combine.
Once combined, add tomato paste, mix together well. Then add the rest of the wet ingredients and stir well.
Add bay leaf, bring to a boil, lower heat and simmer covered for 1 to 1 ½ hours, stirring occasionally.  Remove bay leaf, add cooked spaghetti, and mix well.
Crockpot: Combine all of the ingredients except for bay leaf and meat. Mix well then add the bay leaf. Cook on low for 5 hours, stirring occasionally. Add the browned and crumbled meat of your choice. Cook for 1 more hour, add the cooked spaghetti.
Serve with your choice of cheese if desired and garlic bread.
Cracker Snack Mix


Ingredients:
"peanuts"

Directions:
In a very large bowl, combine the first eight ingredients., In a small bowl, combine oil and salad dressing mix., Pour over cracker mixture., Toss to coat evenly., Transfer to four ungreased 15x10 inches baking pans., Bake at 250 degrees 45 minutes, stirring every 15 minutes., Cool completely, stirring several times.
Corn and Poppy Seed Loaf
Category: bread
By Katja

A delicate and tasty bread with a golden crust sprinkled with poppy seeds.

Ingredients:
2 cups all-purpose flour
1 cup corn flour
2 tablespoons white sugar
2 (.25 ounce) packages rapid rise yeast
1 ½ teaspoons salt
¾ cup milk
1 ¼ cups all-purpose flour
½ cup water
¼ cup butter
1  egg
4 tablespoons poppy seeds
1 tablespoon butter, melted

Directions:
In a large bowl, combine 2 cups flour, corn flour, sugar, yeast and salt. In a medium saucepan, heat milk, water and butter until warm. Stir milk mixture and egg into flour mixture. Mix in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 to 8 minutes. Knead in the poppy seeds last, reserving 1 tablespoon for topping. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes. Deflate the dough and turn it out onto a lightly floured surface. Form into loaf and place in a lightly greased 9x5 inch loaf pan. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven for 30 to 35 minutes, or until golden brown and bottom of loaf sounds hollow when tapped. Remove loaf from pan, brush with melted butter and sprinkle with 1 tablespoon poppy seeds. Place on a wire rack to cool.

Prep time: 30 mins
Cook time: 35 mins
Total time: 2 hrs 30 mins
Yields: 1 - 9x5 inch loaf

Calories: 245
Fat: 7.3 g
Saturated fat: 3.6 g
Carbohydrates: 38.5 g
Sugars: 3.4 g
Dietary fiber: 1.6 g
Protein: 6.1 g
Cholesterol: 29.4 mg
Sodium: 338.8 mg
Ultra Light Portabella Mushroom Soup


Ingredients:
light butter, onion, garlic cloves, portabella mushroom, thyme, skim milk, salt, black pepper

Directions:
Heat 4 tablespoons of butter in a pan on medium heat. Saute onions until softened, about 8 minutes, stirring occasionally. Add garlic and thyme, and cook for an additional 2 minutes while constantly stirring.
Stir in chopped mushrooms and any fragments from the sliced mushrooms (the best slices of the baby bella mushrooms are reserved for later use]. Stir in thoroughly to coat with the contents of the pan. Stir occasionally for 20 minutes, allowing some moisture to evaporate from the mushrooms.
Add stock to the pan and lower heat to medium-low. Cook for half an hour uncovered.
Pour contents of the pan into a blender and puree until is achieves desired consistency. Return to the pan and add milk. Season with salt and pepper, adjusting to taste.
Hawaiian Baked Beans


Ingredients:
great northern beans, onion, dark brown sugar, cooked ham, ketchup, crushed pineapple, prepared mustard, cider vinegar

Directions:
Preheat oven to 350 degrees F., Mix together all ingredients., Place in a buttered 9x13-inch baking dish., Cover with foil., Bake at 350F for 1 1/2 hours., Remove foil and bake for 20-30 minutes more.
Langley Blackberry Muffins


Ingredients:
rolled oats, buttermilk, all-purpose flour, baking powder, baking soda, salt, granulated sugar, egg, butter, frozen blackberrie

Directions:
Soak oats in buttermilk for 10 minutes.
Grease 12 muffin cups.
Preheat oven to 375°F.
Measure flour, baking powder, baking soda, salt and sugar into large bowl making well in centre.
Whisk egg, then stir in butter and extract.
Combine egg mixture with oat mixture before adding into flour mixture.  Mix gently until almost combined.
Add frozen berries to batter.  Do not over mix.
Bake for 25-30 minutes until cake tester comes out clean.
Remove pan from oven and let it sit for about 5 minutes before inverting the muffins onto a cake rack.
Caramelized Shallot Popovers


Ingredients:
olive oil, shallots, fresh rosemary, aged cheddar cheese, duck fat, flour, salt, milk, eggs

Directions:
Preheat the oven to 450 degrees F.
For the garnish:
In a skillet, heat the oil on medium heat and cook the shallots until caramelized, about 10 minutes. Season with salt and pepper. Set aside.
For the popovers:
Place 6 ramekins on a baking tray and put a spoonful of duck fat into each ramekin. Place the tray in the oven and let warm for about 5 minutes so that the fat melts, but doesn't burn.
Meanwhile, mix the flour and salt in a bowl. In a saucepan, heat the milk on low heat for about 5 minutes.
In a large bowl, whisk the eggs until they get very frothy, 2 to 3 minutes. Slowly add the hot milk and continue to whisk. Stir the liquid ingredients into the flour mixture stirring the batter just until mixed. Do not over beat.
Take the pan out of the oven and pour the batter into each ramekin, about three quarters full. Divide the caramelized shallot mixture on top of each popover and cover with rosemary, grated Cheddar and freshly ground pepper. Bake in the oven until they start to look crusty and golden brown, about 15 minutes. Reduce the oven temperature to 350 degrees F. Continue cooking for about 15 minutes. Make a small incision in each popover 5 minutes before the time is up to release the steam and dry the inside of the popovers. The popovers will be puffy, light, and golden brown.
Homemade Sweet and Spicy Barbecue Sauce


Ingredients:
butter, onion, salt, garlic cloves, maple syrup, molasses, vinegar, catsup, beef bouillon cubes, Worcestershire sauce, liquid smoke, black pepper, Tabasco sauce

Directions:
Melt butter in a large stewpot over med-high heat.
When the bubbling subsides add the onions all at once.
Sprinkle with the salt and cook for 5-8 minutes, stirring often, until golden.
Add the garlic and cook for another minute until fragrant.
Add the syrup, molasses, vinegar and catsup.  (At this point I use a hand blender to puree the onions, but this is optional].
Bring to a boil, then reduce the heat to med-low.
Add the remaining ingredients and continue to simmer until thick and bubbly, at least 30 minutes.  The longer you simmer it, the better it will be.
Apple-Peanut Salad with Tuna


Ingredients:
lettuce leaf, apple, celery, Starkist tuna, peanuts, mayonnaise

Directions:
Arrange lettuce leaves on 2 salad plates, covering each plate.
With an apple corer or small, sharp knife, core the apple and cut it into quarters.
Then cut each quarter into thin slices and arrange 1/2 of them on each plate.
Sprinkle 1/2 of the celery on each plate.
Sprinkle 1/2 of the tuna and 1/2 of the peanuts on each plate.
In a small bowl, stir together mayonnaise and enough apple juice to make a thin salad dressing.
Drizzle the dressing over each salad.
Quick Grilled Chicken


Ingredients:
water, lemon juice, boneless skinless chicken breast halves, vinegar

Directions:
Mix Seasoning Mix, oil, water, lemon juice and vinegar in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Broil or grill over medium-high heat 6 to 7 minutes per side or until chicken is cooked through, turning frequently.
Fennel, Tomato and Feta Salad


Ingredients:
fennel bulbs, roma tomatoes, lemon zest, fresh lemon juice, extra virgin olive oil, salt, black pepper, pickled capers, feta cheese

Directions:
Trim the top of each fennel flush with the bulb, discard stalks; remove and discard tough outer portion (usually just the first layer].
Quarter bulbs lengthwise, then slice lengthwise as thinly as you can (with a knife, mandoline is not necessary].
Combine in the bottom of a large bowl the capers, lemon zest, lemon juice, olive oil, salt and pepper and mix well.
To this dressing, add in the capers and the feta.
Add sliced fennel and tomatoes, and mix well.
Let stand 30 minutes to allow the dressing to permeate the vegetables (unrefrigerated] before serving.
Coconut Surprise Bundt Cake


Ingredients:
eggs, water

Directions:
Pre-heat oven according to package directions.
Make cake mix according to the package directions.
After the oil, water and eggs are added, thouroughly incorporate the whole can of icing into the batter. (I do this with a mixer on low speed].
Bake according to package directions.
Oven Cleaner


Ingredients:
baking soda, water

Directions:
Sprinkle water generously over the bottom of the oven, then cover the grime with enough baking soda that the surface is totally white.
Sprinkle some more water over the top.
Let the mixture set overnight.
You can easily wipe up the grease the next morning because the grime will have loosened.
When you have cleaned up the worst of the mess, dab a bit of liquid detergent or soap on a sponge, and wash the remaining residue from the oven.
If this recipe doesn't work for you it is probably because you didn't use enough baking soda and/or water.
Spicy Lime Avocado Soup
Category: soups-stews-and-chili
By SerenaBloom

My husband tried to tell me not to submit this recipe... he doesn't want the whole world to know about it, but I say share what you have! Serve with warm tortilla chips and a nice large mojito. Top with sour cream or creme fraiche if desired.

Ingredients:
2  skinless, boneless chicken breasts
1 tablespoon olive oil
1 large white onion, chopped, divided
3  limes, juiced
1 cup chopped cilantro, divided
2  jalapeno peppers, halved and thinly sliced
3 cloves garlic, minced
4 cups water
2 tablespoons reduced-sodium chicken bouillon powder
3 large firm-ripe avocados, cut into chunks
¼ cup crumbled queso fresco, or to taste

Directions:
Bring a small pot of water to a boil. Add chicken; boil until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 7 minutes. Drain. Run cool water over chicken to speed cooling process. Shred or finely slice chicken. Heat olive oil in a large pot over medium heat. Add 1/2 onion, lime juice, 1/2 cup cilantro, jalapeno peppers, and garlic until onion is slightly greenish in color, about 5 minutes. Combine 4 cups water and bouillon powder in a small bowl. Pour into the pot. Let cook until just heated through, about 5 minutes. Stir chicken into the pot. Ladle soup into 4 bowls. Top with remaining 1/2 onion, 1/2 cup cilantro, avocado, and queso fresco.

Prep time: 30 mins
Cook time: 22 mins
Total time: 52 mins
Yields: 4 servings

Calories: 495.3
Fat: 37.4 g
Saturated fat: 6.2 g
Carbohydrates: 29.1 g
Sugars: 4.8 g
Dietary fiber: 15.7 g
Protein: 18.7 g
Cholesterol: 34.3 mg
Sodium: 538.9 mg