xiaoxl/recipe_data huggingface dataset:
Fettuccine Alfredo With Shrimp & Crab Meat


Ingredients:
fettuccine, unsalted butter, garlic, heavy whipping cream, half-and-half, parmesan cheese, shrimp, lump crabmeat, parsley

Directions:
In saucepan, sauté garlic and butter lightly- do not burn.
Stir in whipping cream, reduce heat to low and continue stirring about 2 minutes.
Add Parmesan cheese, stirring after about 1 minute.
Arrange shrimp and crab meat over fettuccini and top with Alfredo Sauce.
Garnish with chopped parsley.
Turkey and Cranberry Wrap (21 Day Wonder Diet: Day 9)


Ingredients:
cranberry sauce, turkey

Directions:
"Spread wraps with sauce, top with remaining ingredients.  Roll to enclose."
Baked Fish in Tomato Sauce


Ingredients:
olive oil, tomato sauce, white wine, vermouth, dried oregano, lemon

Directions:
Preheat oven to 375°F., Oil a baking pan., Season fish with salt and pepper and arrange in baking pan., Combine tomato sauce, wine and oregano and pour over fish., Cover with foil and bake 10-15 or until fillet centers turn opaque., Squeeze 1/2 lemon over the fish., Slice the other half into 4 wedges and serve with the fillets.
French-style Peas


Ingredients:
lettuce leaves, salt, margarine

Directions:
Line bottom and sides of pan with lettuce, leaving one leaf for top., Place remaining ingrediants in pan and cover with remaining leaf., Cover pan and simmer over low heat 10-15 minutes., Discard lettuce before serving.
Bayonne Lamb (Collier De Mouton a La Bayonne)


Ingredients:
lamb shoulder, onions, carrots, baby turnips, bay leaf, lemon juice, water, mushrooms, butter, flour

Directions:
Put the lamb in a pot with the onions, carrots, bay leaf, lemon juice, salt, pepper and water.
Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours or until tender.
20 minutes before the end add the mushrooms.
Arrange lamb and vegetables in a serving dish and keep hot.
Reduce the cooking liquid to 2 1/2 cups by boiling rapidly.
Make a roux with the butter and flour, add the reduced cooking liquid and simmer for another 5 minutes.  Correct the seasonings.
Blend together the egg and cream and add a little of the sauce to temper it.
Add the egg/cream mixture to the sauce and return to the pan.  Reheat but do not boil.
Pour sauce over meat and vegetables.
Fruitcake, the Drink


Ingredients:
brandy, Amaretto, Cointreau liqueur, sugar, ground cloves, crystallized ginger

Directions:
Simply, mix the sugar and ground cloves together in a saucer.
Moisten a rim of a chilled cocktail glass with a cut lemon and spin in the sugar-clove mixture.
Shake the other ingredients well with some cracked ice in your cocktail shaker and then strain into the prepared glass.
Garnish with candied fruit peel and crystalized ginger. Yum!
Sauteed Chicken Breast With Clover Honey and Chili


Ingredients:
boneless skinless chicken breast, salt, fresh ground black pepper, ground cumin, olive oil, shallots, honey, sherry wine vinegar, sour cream, cilantro leaves, pecans

Directions:
Season the strips of chicken breast with salt, pepper and the ground cumin.
Heat a skillet with the olive oil until hot but not smoking.
Add the chicken to the pan, spreading the chicken out to evenly cook the strips.
Cook the chicken until golden-brown, add the chopped shallots and continue to cook, giving the pan a good stiff flip every now and then.
Add the honey and vinegar to the pan, removing chicken to plate while sauce is completed.
Be careful of the volatile combination of hot honey and vinegar.
Quickly stir in the chili paste and the stock, bring to the boil and reduce the sauce quickly by 1/4.
Add the sour cream and heat until just below the boil, stir in the cilantro leaves, plate and garnish with the toasted pecans.
Garlic-Free Parsley Pesto


Ingredients:
parsley, salt, shallot, olive oil, walnut halves, lemon juice, parmesan cheese

Directions:
Clean and remove big stems from parsley.
In a food processor or magic bullet put the parsley, salt, walnuts, shallot and half the oil.
Blend until pureed.
Add remaining oil, lemon juice and parmesan and blend quickly.
Yummy Crock Pot Stuffing


Ingredients:
onions, celery, mushrooms, chicken broth, poultry seasoning, sage, pepper, thyme, eggs, onion, celery

Directions:
saute onion mixture in 1 cup butter for 5 minutes cooling slightly.
in 2-quart mixing bowl put chicken broth mixture and mix well.
in a very large bowl put the final mixture and mix it well.  Now put the final mixture into a crock pot and cover.  Cook on high for 1 hour, then turn it down to low can cook for 4-8 hours more.
Vietnamese Grilled Steak Tacos #A1


Ingredients:
fresh garlic, green onion, fresh ginger, Asian pear, soy sauce, mirin, lemongrass, of fresh mint, fresh cilantro, sugar, fresh lime juice, kosher salt, red pepper flakes, ground black pepper, seedless European cucumber, fresh spinach, fresh spinach, grape tomatoes, avocado, olive oil, lemon zest, corn tortillas, fresh cilantro stems, mint sprigs, lime wedges

Directions:
Place the garlic, half of the green onions, ginger, A.1. Sauce, soy sauce, mirin, lemongrass, cilantro, mint, sugar, sesame oil, lime juice, 1 teaspoon of kosher salt, and red pepper flakes into a food processor and puree until the marinade is smooth.
Place the flank steak into a shallow pan and pour the marinade over the meat. Turn the flank steak in the marinade to evenly coat. Cover the pan with saram wrap and refrigerate for 1 hour.
Heat a BBQ charcoal grill and let the briquettes burn down until covered in ash. Remove the steak from the marinade and pat dry with absorbent paper towels. Generously spray the grill grates with nonstick vegetable cooking oil. Place the flank steak onto the grill, season with the remaing kosher salt and black pepper. Cook the flank steak for 6 minutes on each side or until the steak is cooked medium rare. Generously brush the flank steak with the marinade while grilling. Remove the meat from the grill and reserve in a warm area for 5 minutes.
In a mixing bowl combine the remaining green onions, with the cucumbers, spinach, tomato halves, olive oil, and balsamic vinegar. Place the salad in the refrigerator for 10 minutes to marinate.
Using a serrated edged knife diagonally slice the meat into thin strips; evenly arrange the steak strips onto each tortilla. Place 2 tortillas in the center of 6 decorative serving platters. Using a slotted spoon attractively place the salad over the meat on each tortilla. Evenly garnish each tortilla with diced avocadoes.
Using a squirt bottle decoratively drizzle the Citrus Rosemary Dressing over the top of each taco, garnish each plate with sprigs of cilantro, mint and a lime wedge.
Citrus Ranch Dressing 2 cups.
2 cups Ranch Dressing, bottled                                                                                                         2 Tablespoons fresh rosemary minced                                                                                                                                                2 teaspoons garlic, finely chopped                                                                                                                                              1 Tablespoon lemon juice                                                                                                                  1 teaspoon lemon zest, finely grated                                                                                                 1 teaspoon Worstershire sauce                                                      1/8 teaspoon black pepper, ground.
Place all ingredients into a mixing bowl and stir using a whisk.
White Bean Soup - Spanish Style


Ingredients:
bacon, olive oil, carrots, celery ribs, Spanish onions, garlic cloves, white beans, bay leaf, thyme, rosemary, salt, pepper

Directions:
In a large pot, gently fry bacon, set bacon aside, and discard grease.
Brown carrot rounds in remaining bacon grease, using drizzles of olive oil as needed.
Add celery and cook until semi tender.
Add onions and cook until translucent.
Add garlic, spices, bay leaf, and continue cooking for about 5 minutes.
Add chicken stock and bring up to boil.
Add beans with broth, crumbled bacon, salt, pepper, and simmer for about 1 hour.
Correct seasoning, remove bay leaf, garnish with more crumbled bacon, and serve with crusty bread.
Basil Pesto Bread Rounds
Category: appetizers-and-snacks
By Sherbg

A very easy, versatile recipe of a pesto topping on French bread slices. One of my most requested recipes! Great for potlucks or as an accompaniment to soup or salad meals. Try them with sun-dried tomato pesto!

Ingredients:
1 (1 pound) loaf French baguette
⅔ cup mayonnaise
⅓ cup basil pesto
2 cloves garlic, minced
½ cup freshly grated Parmesan cheese
salt to taste

Directions:
Preheat oven on broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don't burn. Remove from oven, and flip bread slices so that the toasted side is on the bottom. Set the oven temperature for 350 degrees F (175 degrees C). In a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices. Bake in the preheated oven for 6 to 8 minutes. Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.

Prep time: 6 mins
Cook time: 12 mins
Total time: 18 mins
Yields: 8 servings

Calories: 375.4
Fat: 22.1 g
Saturated fat: 4.8 g
Carbohydrates: 33.8 g
Sugars: 1.7 g
Dietary fiber: 1.7 g
Protein: 11.2 g
Cholesterol: 15.8 mg
Sodium: 648 mg
Salt and Pepper Shrimp


Ingredients:
all-purpose flour, cornstarch, sea salt, black peppercorns, cayenne pepper, Chinese five spice powder, seltzer water, shrimp

Directions:
In a large bowl, whisk the flour with the cornstarch, salt, peppercorns and five-spice powder.
Lightly whisk in the seltzer.
Do not overmix- the batter should be a little lumpy and add shrimp.
Allow to rest for 10 minutes.
Heat the vegetable oil to 375°.
Fry shrimp until deep golden, about 2 minutes.
Using a slotted spoon, transfer to rack or paper towels.
Diabetic Pecan Pie


Ingredients:
plain gelatin, unsweetened applesauce, water, cornstarch, eggs, vanilla, very strong coffee, pecan halves, granular fructose

Directions:
Make fruit sweetener: mix together 1/2 cup frozen apple juice concentrate (thawed] PLUS 1/2 cup granulated fructose or diabetic sugar.].
Prepare pastry and place in 9-inch pie pan. In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.
In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves. Bake 30-40 minutes (until custard is set] at 375°F Cool slightly before cutting.
Sesame Chicken Wraps
Category: meat-and-poultry
By Lilsargitty

My brother and I concocted this recipe for sesame chicken wraps made with broccoli, rice, and a peanut sauce... delish! You may leave out the rice if you are counting carbs. Can use any extra sauce for dipping, if desired.

Ingredients:
1 tablespoon cooking oil
¾ pound skinless, boneless chicken breast, cut into strips
2 tablespoons sesame seeds
½ teaspoon garlic salt
¼ teaspoon ground black pepper
3 cups chopped broccoli
1 medium red onion, thinly sliced
1 teaspoon grated fresh ginger
¼ cup white sugar
¼ cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons water
2 teaspoons minced garlic
1 ½ cups warm cooked rice
6 (10 inch) flour tortillas, warmed

Directions:
Heat oil in a large skillet over medium-high heat. Toss in chicken, sesame seeds, garlic salt, and pepper; cook and stir in hot oil until no longer pink, 3 to 4 minutes. Add broccoli, onion, and ginger. Cook until vegetables are tender and chicken is no longer pink in the center and the juices run clear, about 5 minutes. Meanwhile, combine sugar, peanut butter, soy sauce, water, and garlic in a small saucepan over medium-low heat. Cook sauce, stirring frequently, until sugar is dissolved, about 3 minutes. Assemble the wraps using the tortillas, chicken-broccoli mixture, cooked rice, and peanut sauce.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 wraps

Calories: 493.8
Fat: 16.3 g
Saturated fat: 3.5 g
Carbohydrates: 63.9 g
Sugars: 12.4 g
Dietary fiber: 4.9 g
Protein: 23.9 g
Cholesterol: 32.3 mg
Sodium: 1141.1 mg
Pecan Toffee Squares


Ingredients:
graham crackers, butter, brown sugar, pecans

Directions:
Line a 10 x 15 inch jelly roll pan with graham crackers.
Melt butter and brown sugar in a  saucepan over medium heat; bring to a boil and cook exactly 2 minutes.  Pour Mixture over graham crackers. Sprinkle with nuts.
Bake at 350 degrees for 8 to 10 minutes.  Remove from oven and let cool slightly on a wire rack.
Cut in to small squares to serve.
Chestnut Sour Cream Coffee Cake


Ingredients:
unbleached flour, baking powder, baking soda, salt, unsalted butter, sugar, eggs, vanilla extract, sour cream

Directions:
Preheat oven to 325 degrees. Grease a bundt pan, 10-inch tube pan or two 9-inch loaf pans.
Combine the flour, baking powder, baking soda and salt in a medium bowl.
Beat the butter and sugar until fluffy. Add the eggs and beat well. Beat in vanilla and sour cream.
Add the flour mixture to the sour cream mixture and mix well. The mixture will be very thick, possibly too thick for an electric mixer.
Remove 1 cup of the mixture to another bowl. Add the chestnut puree and chocolate chips and mix well.
Spoon half of the batter into the bundt pan and top with half the chestnut batter. Another layer of vanilla batter, then the remaining chestnut batter. Insert a butter knife through the batter layers and swirl once or twice to marble the batter.
Bake 60 to 65 minutes for tube pans and 45 to 50 minutes for loaf pans, until the top of the cake is no longer shiny and a tester comes out clean.
Cool slightly, remove from pan, and dust with a mixture of powdered sugar and cocoa powder. Cake freezes for up to 2 months.
Lime and Tequila Infused Strawberries
Category: side-dish
By Brandi Rose

This is a grown-up only recipe that can be eaten plain or turned into some adult strawberry shortcakes by serving over cake and topping with whipped cream.

Ingredients:
6 tablespoons triple sec
⅓ cup white sugar
⅓ cup fresh lime juice
3 ½ tablespoons tequila
2 tablespoons grated lime zest
2 pounds fresh strawberries, hulled and sliced

Directions:
Mix triple sec, sugar, lime juice, tequila, and lime zest in a bowl; stir to dissolve sugar. Pour over strawberries in a large bowl. Let stand, stirring occasionally, until juice forms, about 1 hour.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 171.7
Fat: 0.5 g
Carbohydrates: 31.3 g
Sugars: 25.3 g
Dietary fiber: 3.3 g
Protein: 1.1 g
Sodium: 3 mg
Banana Oat Muffins
Category: bread
By Karen Resciniti

A healthy and delicious morning treat!

Ingredients:
1 ½ cups unbleached all-purpose flour
1 cup rolled oats
½ cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1  egg
¾ cup milk
⅓ cup vegetable oil
½ teaspoon vanilla extract
1 cup mashed bananas

Directions:
Combine flour, oats, sugar, baking powder, soda, and salt. In a large bowl, beat the egg lightly.  Stir in the milk, oil, and vanilla.  Add the mashed banana, and combine thoroughly.  Stir the flour mixture into the banana mixture until just combined.  Line a 12-cup muffin tin with paper bake cups, and divide the batter among them. Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 199.9
Fat: 7.5 g
Saturated fat: 1.2 g
Carbohydrates: 30.1 g
Sugars: 11.5 g
Dietary fiber: 1.6 g
Protein: 3.7 g
Cholesterol: 16.7 mg
Sodium: 296 mg
Roast-Top Round Sauerbraten


Ingredients:
pork, onion, lemon rind, allspice, salt, black pepper, top round roast, dry red wine, water, lemon juice, onion, black peppercorns, bay leaves, whole cloves, flour, butter, carrots, onions, tomato paste, sugar, seedless raisin, flour

Directions:
LARDING: Mix larding pork with onion, lemon rind, allspice and salt and pepper. Cut deep incisions into meat with larding needle (flavoring syringe], press some of pork and onion mixture into needle and insert into meat. Continue to lard meat in the same manner until all larding pork is used. Rub remaining onion mixture over meat.
MARINADE: Bring all marinade ingredients to a rapid boil in a heavy saucepan and simmer 5 minutes. Place meat in large heatproof, non-metallic bowl. Pour in hot marinade, cool to room temperature and chill, covered for 4 days, turning meat twice a day.
DAY FOUR: Remove meat from marinade and pat dry. Strain marinade, reserving liquid and solids. Dredge meat in flour and season with salt and pepper. In large casserole heat vegetable oil over moderate heat until hot. Add beef and brown on all sides, 8 to 10 minutes.
Transfer meat to platter and discard drippings from casserole. Add butter to pan and heat until hot. Add carrots, onions, reserved marinade solids and cook, stirring often, 5 minutes.
Return meat to casserole, add marinade and tomato paste. Bring to a boil and simmer, covered with foil and the lid, for 3 1/2 to 4 hours, or until tender.
Remove meat to a platter and cover loosely with foil. Skim cooking liquid and strain, discarding solids.
Return marinade to casserole, add sugar, raisins and gingersnaps and simmer 5 minutes. In a small bowl whisk flour with 1/3 cup water. Whisk into simmering liquid and simmer until lightly thickened.
SERVE: Slice meat across grain, arrange on platter, overlapping slices slightly and nap with some of gravy. Serve remaining gravy separately.
Homemade Ham & Spinach Quiche


Ingredients:
spinach, ham, eggs, cheddar cheese

Directions:
Lightly brown pie crust for 6 minutes or until lightly brown., Mix eggs, ham and cheese together., Lay spinach down on bottom on of pie crust., Pour in mixture., Lay more spinach on top of mixture., Put more cheddar cheese on top until you cant see the spinach., Bake for 45-60 minutes or until the cheese is golden brown or center is done.
Homemade Grain-Free Dog Food
Category: meat-and-poultry
By nursekja

My dog is getting older and his health has become more of a priority. I worry about how many nutrients kibble may lose through the cooking process. So, I developed this homemade dog food recipe to include all of the vitamins, minerals, and essential fatty acids that my dog needs. It took me a bit of research to figure out what foods in what proportions to use. The protein ingredients include liver and poultry (dark meat poultry is best), sunflower oil for linoleic acid, and 10 other essential amino acids that dogs must get in their diet.

Ingredients:
4 medium carrots, peeled and chopped
2  apples - peeled, cored and chopped
¼ cup water
6  eggs
3 pounds ground chicken
6 ounces chicken livers, chopped
3 tablespoons sunflower seed oil
4 cups baby spinach leaves

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place carrots, apples, and water into a pot. Bring to a boil; cover, reduce heat to low, and simmer until soft, 10 to 15 minutes. Crack eggs and whisk together in a bowl; place eggshells onto a baking sheet. Bake eggshells in the preheated oven until dry, 5 to 7 minutes. Remove eggshells from the oven and pulverize using a mortar and pestle or a coffee grinder. Place ground chicken, chicken livers, eggs, ground eggshells, and sunflower oil into a large skillet. Heat over medium heat, mixing occasionally, until ground chicken is browned and crumbly and livers are no longer pink, 5 to 7 minutes. Place spinach on top of meat mixture in the skillet and cover with a lid to steam until soft, about 5 minutes. Mash softened carrots and apples using a potato masher and add to meat mixture; mix together.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 10 cups

Calories: 290.6
Fat: 12 g
Saturated fat: 2.7 g
Carbohydrates: 7.3 g
Sugars: 4.3 g
Dietary fiber: 1.6 g
Protein: 37.1 g
Cholesterol: 242 mg
Sodium: 144 mg
Popeye's Cajun Rice - Copycat


Ingredients:
lean ground beef, green bell pepper, green onion, garlic powder, dried celery flakes, red pepper flakes, cooked long-grain rice, water, black pepper

Directions:
In a skillet, combine the ground beef and green pepper and cook over medium-high heat until the beef loses its pink color and the pepper is soft.
Pour off the excess fat and reduce the heat to medium-low.
Add the remaining ingredients, then stir and cook together until the ground beef is completely cooked and the liquid is absorbed, 25 to 35 minutes.
Texas Glazed Pecans
Category: appetizers-and-snacks
By Texas Gal

Glazed cinnamon and vanilla oven-roasted pecan halves.

Ingredients:
1  egg white
4 teaspoons water
1 tablespoon pure vanilla extract
1 cup white sugar
2 teaspoons cinnamon
¾ teaspoon salt
1 pound pecan halves

Directions:
Preheat an oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper. Beat the egg in a bowl until frothy; whisk the water and vanilla into the egg. Stir the sugar, cinnamon, and salt into the egg mixture. Add the pecans; stir to coat completely. Spread the pecans onto the prepared baking sheet. Roast the pecans in the preheated oven, stirring about every 15 minutes, until the coating forms a glaze, about 1 hour. Allow to cool on the baking sheet at least 10 minutes before serving.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 4 1/2 cups

Calories: 220.9
Fat: 18.2 g
Saturated fat: 1.6 g
Carbohydrates: 14.9 g
Sugars: 12.2 g
Dietary fiber: 2.6 g
Protein: 2.5 g
Sodium: 100.1 mg
Slow-Cooked White Chili (Crock Pot)


Ingredients:
boneless skinless chicken breast, onion, garlic cloves, water, white kidney beans, cannellini beans, garbanzo beans, whole kernel corn, white corn, frozen corn, green chilies, chicken bouillon granule, ground cumin

Directions:
In a large skillet, saute chicken, onion and garlic in oil until onion is tender. Transfer to a 3-qt. slow cooker.
Stir in the remaining ingredients.
Cover and cook on low for 7-8 hours or until chicken juices run clear and flavors are blended.
Yield: 8 servings (2 quarts].
Cathie's Clam Chowder
Category: soups-stews-and-chili
By Cathie West

Mmm, good!  Oakies version of clam chowder.  Don't forget the saltines!  Add one more jar of clam juice, for those of you who like it clammy -- I know that's how my hubby likes it.  Enjoy!

Ingredients:
6 slices bacon, diced
2 stalks celery, diced
1  onion, diced
¼ cup butter
2 tablespoons all-purpose flour
3 (8 ounce) jars clam juice
1 quart half-and-half cream
4 cups minced clams
ground white pepper, to taste

Directions:
In a medium skillet over medium heat, cook bacon, celery and onion until onion is translucent.  Remove from heat and set aside. In a large saucepan, melt butter over medium heat.  Whisk in flour to form a roux, cooking until bubbly.  Whisk in 1 jar of clam juice, until smooth.  Stir in onion mixture.  Pour in half-and-half, stirring constantly.  Stir in clams, reduce heat and simmer 30 minutes. Season with pepper and serve.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 10 servings

Calories: 271.4
Fat: 23.5 g
Saturated fat: 12.3 g
Carbohydrates: 7.4 g
Sugars: 1.1 g
Dietary fiber: 0.3 g
Protein: 8.2 g
Cholesterol: 68.4 mg
Sodium: 376.7 mg