xiaoxl/recipe_data huggingface dataset:
Lasagna Spinaci (Italian Spinach Lasagna)


Ingredients:
diced tomatoes, crushed tomatoes, fresh basil, fresh oregano, garlic clove, olive oil, garlic cloves, fat-free ricotta cheese, spinach, fresh parmesan cheese, kalamata olives, crushed red pepper flakes, sea salt, part-skim mozzarella cheese, fat free mozzarella cheese

Directions:
Prepare marinara: Saute onions in saucepan. Do not brown.
Add liquid drained from diced tomatoes.
Add basil, Italian seasoning, oregano, sugar & red peppers.
Simmer 30 minutes or until reduced by half.
Add all tomatoes & garlic, and cook 1 minute. Remove from heat & set aside.
Prepare Pasta: Cook pasta according to package directions. Drain, rinse, return to pot & cover w/ cold water.
Prepare Filling: Heat oil in nonstick skillet over medium heat.
Add garlic and cook 20 seconds. Add spinach and cook, stirring often, 3 to 4 minutes. Transfer to bowl.
Stir in ricotta, parmesan, olives, crushed red pepper, salt and 1/2-2/3 c marinara.
Spread 1/3-1/2 cup marinara in bottom of 9x13" baking dish.
Line bottom of baking dish with single layer of lasagna noodles.  Spoon layer of filling over noodles and spread evenly.
If desired, add layer of cooked Italian sausage.  Repeat layers.  Top with marinara sauce & mozarella.
Bake 20-25 minutes until bubbling & cheese melted.
Can be frozen up to 1 month.
Hummus for My Young-Un


Ingredients:
chickpeas, lemon juice, tahini, olive oil, garlic powder, salt, water

Directions:
combine ingredients in a blender or food processor and puree, adding water until you reach desired consistency.
serve with pita chips, crudites, or as a sandwich spread. My son loves it with pretzels, just like his mama!
Puppy Chow II
Category: appetizers-and-snacks
By Stephanie

Great at parties or just as a sweet snack.  Use whichever flavor cereal squares you like.

Ingredients:
1 (17.5 ounce) package crispy corn cereal squares
½ cup butter
1 cup semisweet chocolate chips
1 cup peanut butter
⅓ cup confectioners' sugar for decoration

Directions:
Put cereal in a large mixing bowl. Melt the butter or margarine, chocolate chips and peanut butter together. Pour over cereal and stir gently. Let cool. Once cool place coated cereal in a large bag add some confectioners' sugar and shake until coated.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 1 large bag

Calories: 282.8
Fat: 22.7 g
Saturated fat: 9.6 g
Carbohydrates: 18.3 g
Sugars: 13.1 g
Dietary fiber: 2.2 g
Protein: 6.2 g
Cholesterol: 20.3 mg
Sodium: 176.5 mg
Apricot Jam
Category: side-dish
By Megan

I love to save money, especially with my big family. So making my own jams and jellies is a favorite hobby of mine to share with my kids. This jam is not only fun to make, but it is also very delicious. There's nothing like your own fresh jam on toasted Italian bread.

Ingredients:
8 cups fresh apricots - peeled, pitted, and crushed
¼ cup lemon juice
6 cups white sugar
5  (1 pint) canning jars with lids and rings

Directions:
Mix apricots and lemon juice in a large pot; add sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam if necessary. Meanwhile, prepare jars, lids, and rings by cleaning and sterilizing in dishwasher or boiling water bath. Leave lids in simmering water until ready to seal jars. Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Prep time: 20 mins
Cook time: 40 mins
Total time: 2 hrs
Yields: 50 servings

Calories: 105.1
Fat: 0.1 g
Carbohydrates: 26.9 g
Sugars: 26.3 g
Dietary fiber: 0.5 g
Protein: 0.4 g
Sodium: 0.3 mg
Broiled Scallops
Category: seafood
By Gail New

My husband thinks these scallops are better than any we have found in any restaurant.

Ingredients:
1 ½ pounds bay scallops
1 tablespoon garlic salt
2 tablespoons butter, melted
2 tablespoons lemon juice

Directions:
Turn broiler on. Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice. Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.

Prep time: 5 mins
Cook time: 8 mins
Total time: 13 mins
Yields: 3 servings

Calories: 272.9
Fat: 9.4 g
Saturated fat: 5 g
Carbohydrates: 6.8 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 38.3 g
Cholesterol: 95.3 mg
Sodium: 2232.2 mg
Mild Chicken Burritos


Ingredients:
chicken, cooked rice, green chilies, swiss cheese, tortillas, green chili sauce, black pepper

Directions:
Preheat oven to 350 degrees.
Spray a 13x9 baking dish with baking spray - or just use extra green chili sauce on the bottom of the dish to keep the burritos from sticking.
Combine chicken, rice, cream of chicken soup, green chilis and pepper in a bowl.  Take a tortilla and place a slice of swiss cheese in the middle.  Spoon 1/5 of the chicken mixture on the tortilla and roll up.  Place in a glass baking dish.  Repeat with the rest of the tortillas.  Pour the green chili sauce over the top of the burritos.  Cover and bake for 20 minutes.  Remove the cover and bake for another 10 minutes.  If you are a cheese lover - feel free to top the burrito with cheddar or monterey jack cheese for the last 10 minutes of baking.  Serve with mexican corn.  Enjoy!
My Non Alcoholic Pina Coladas


Ingredients:
character(0]

Directions:
"Put the coco lopez, ice, and pineapple juice into a blender.  Blend for 30 seconds (or until your blender breaks up most of the ice].  Then add the pineapple chunks and blend for another 10 seconds.  Enjoy!"
Cheese and Mustard Bread


Ingredients:
dry active yeast, warm water, bread flour, salt, parsley, mustard seeds

Directions:
Dissolve yeast in 1/4 cup of the water; let stand 5 minutes until frothy. Put flours and salt into a large bowl; make a well in the center. Add yeast mixture, remaining water and oil and mix to a soft dough.
Knead on a lightly floured surface about 5 minutes or until smooth and elastic. Put into a clean bowl, cover with a damp cloth and let rise in a warm place 1-1/2 to 2 hours or until doubled in size.
Preheat oven to 425 degrees F. (220 degrees C.].
Punch down dough. Knead dough 2 minutes, then roll into a 12-inch square. Spread with mustard, then sprinkle with cheese and parsley.
Roll up like a jellyroll and place, seam side down, on a floured baking sheet; brush with water and sprinkle with mustard seeds.
Bake 10 minutes; reduce temperature to 400 degrees F. (205 degrees C.] and bake 20 minutes or until bread sounds hollow when tapped underneath. Cool on a wire rack.
Variation: Use 1 cup light beer instead of 1 cup of the water.
Frijoles de Olla
Category: side-dish
By JOEBOB22

Pinto beans are cooked simply in this classic recipe. Make a batch for your next fiesta!

Ingredients:
10 cups water
2 tablespoons lard
2 cups dry pinto beans, rinsed
2 teaspoons salt

Directions:
Measure water and lard into a large pot. Bring to a boil and add beans. Cook over medium heat for 2 to 2 1/2 hours. Season with salt and continue cooking until tender, about 30 more minutes.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 8 servings

Calories: 196.3
Fat: 3.8 g
Saturated fat: 1.4 g
Carbohydrates: 30.2 g
Sugars: 1 g
Dietary fiber: 7.5 g
Protein: 10.3 g
Cholesterol: 3 mg
Sodium: 596 mg
Caramel Mocha


Ingredients:
sweetened condensed milk, brewed coffee

Directions:
In a small dutch oven, combine sweetened condensed milk, caramel topping, and chocolate syrup.
Stirring constantly, cook over medium-low heat about 8 minutes or until mixture is well blended and hot.
Add coffee; stir until blended.
Serve hot.
Mochaccino Biscotti Dunkers


Ingredients:
all-purpose flour, granulated sugar, ground cinnamon, baking powder, baking soda, eggs, vanilla extract, granulated sugar, ground cinnamon

Directions:
PREPARATION.
Whisk flour, sugar, cinnamon, baking powder, and baking soda together in a large bowl.
Using an electric mixer, beat eggs into flour mixture, one at a time, on low spead until well mixed, scraping down the bowl once or twice.
Beat in espresso and vanilla. Stir in chocolate chips (dough should be very thick].
Cover with plastic wrap and chill until the dough is firm enough to be shaped (at least 30 minutes or overnight].
FIRST BAKING.
Preheat oven to 350°F Line 2 cookie sheets with parchment paper (optional] or cooking spray.
Stir together the toppings (sugar, cinnamon, and cocoa] in a small bowl and set aside.
On a lightly floured work surface, shape the chilled dough into squished logs that are bout 1 1/2 inch wide, 12 inches long, and 1/2 inch thick.
Place the logs onto the prepared cookie sheets and dust with the topping.
Bake until they are dry to the touch and light golden brown around the edges, about 25 minutes. Then let them cool off for at least 2 minutes on a rack.
SECOND BAKING.
Gently remove each log from the pan and put them on a cutting board. Slice the biscotti diagonally very thinly (about 1/4 inch thick]. If the biscotti crumbles too much when you do this, but it back in the over for a few minutes so it will harden up. Also, try to slice them with one swift motion instead of a sawing action, so that the chocolate doesn't get smeared all over the place (presentation is key].
Place the slices back onto the cookie sheet cut side down and back them for another 6 minutes.
Remove them from the oven and flip the biscotti over (I find that flipping them individually by hand tends to be quickest and easiest].
Bake them for 6 more minutes or until dry, and then place the biscotti onto the racks to cool.
Nigerian Peanut Soup


Ingredients:
chicken broth, green bell pepper, onion, crunchy peanut butter

Directions:
In 1-quart saucepan add broth and chili peppers and bring mixture to a boil. Stir in bell pepper and onion and return to a boil. Reduce heat to low, cover, and let simmer until vegetables are tender, about 10 minutes.
Reduce heat to lowest possible temperature; add peanut butter and cook, stirring constantly, until peanut butter is melted and mixture is well blended.
Easy Baked Turkey Wings
Category: meat-and-poultry
By Makenzie and Cy's mom

My mom made this growing up and now my family loves it. It is very easy to make. Serve over rice or mashed potatoes.

Ingredients:
5  turkey wings
1 small onion, chopped  (Optional)
1 teaspoon seasoned salt
1 teaspoon poultry seasoning
1 teaspoon ground black pepper
1 teaspoon minced garlic
1 ½ cups water, divided
1 (10.75 ounce) can  cream of mushroom soup

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place turkey wings and onion in a casserole dish; sprinkle seasoned salt, poultry seasoning, black pepper, and garlic on both sides of each wing. Pour 1/2 cup water into the casserole dish. Cover casserole dish. Bake in the preheated oven until browned, 1 hour. Stir cream of mushroom soup and 1 cup water together in a bowl; pour over turkey wings into casserole dish and return to oven, uncovered. Continue baking until brown and tender, 1 hour.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 2 hrs 10 mins
Yields: 4 servings

Calories: 255.2
Fat: 8.3 g
Saturated fat: 2.3 g
Carbohydrates: 7.8 g
Sugars: 1.9 g
Dietary fiber: 0.5 g
Protein: 35.4 g
Cholesterol: 111.9 mg
Sodium: 810.6 mg
Easy Cake-Mix Banana Bread


Ingredients:
banana, eggs, butter, walnuts

Directions:
Preheat oven to 350 degrees.
Grease and flour a 9x5 loaf pan.
I use Bakers Joy Spray.
Mix all ingredients together well about 2 minutes on medium speed.
Pour into prepared pan.
Bake for 50-55 minutes until top is golden brown and a toothpick inserted in center of bread comes out clean.
Cool in pan 10 minutes Remove from pan and cool on wire rack.
Devil's Handbrake


Ingredients:
"cherry brandy"

Directions:
"Layer in order and shoot (the drink-not me tomorrow!]."
Salmon Pate


Ingredients:
butter, plain flour, milk, dry white wine, French mustard, red salmon, gelatin, water

Directions:
Melt butter in a saucepan over medium heat and then add flour and stir for a minute or two until combined.
Remove pan from the heat and add milk and cream and stir until combines and then return to the heat.
Stir with a wooden spoon until the sauce boils.
Reduce the heat and simmer for 2 minutes.
Remove from the heat and stir in the wine and season with the salt and pepper and then add the mustard and mix well.
Sprinkle the gelatine over the water and when dissolved or softened add to the sauce and stir.
Return the pan to the heat and stir for 4 minutes but DO NOT BOIL.
Put the sauce in a mixer bowl and add the salmon and mix on medium speed until smooth.
Put into serving bowl and cover and refrigerate overnight.
Indian Lentil Soup


Ingredients:
green lentils, ground turmeric, potatoes, chicken breasts, salt, black pepper, garlic cloves, fresh ginger, water, ground cumin, ground coriander, cayenne pepper, lemon juice

Directions:
Combine the lentils, 2 boxes of chicken stock and turmeric in a heavy pot and bring to a boil.  Cover, leaving the lid slightly ajar, turn heat to low and simmer for 30 minutes.
While soup simmers, peel potatoes and cut into 1/2-inch cubes.  When soup has cooked for 30 minutes, add cut potato.  Cover, leaving the lid slightly ajar again, and continue simmering for another 30 minutes.
During the second simmering period, put the garlic and ginger into an electric blender.  Add 4 1/2 T water and blend until you have a smooth paste.  (I used a food processor for this step.  You don't need it to be a paste but it should be finely chopped.].
Once the soup base has finished cooking it needs to be pureed.  Blender 3 batches.  (I left one batch unblended to give the soup more texture.]  Put pureed soup in a large bowl and set aside.  Rinse and wipe out your soup pot.
Place cooked and cubed chicken in a separate bowl and sprinkle with salt and pepper.  Toss to mix.  Next, pour oil into soup pot and set over medium heat.  When oil is hot, put in the garlic/ginger paste, cumin, coriander and cayenne.  Fry, stirring continuously, until the spice mixture is slightly browned and separates from the oil.  Put in chicken pieces and fry for 1-2 minutes.  Add 14 1/2 oz. chicken stock and bring to boil.  Cover and turn heat to low; simmer for 5 minutes.
Pour in pureed soup and lemon juice.  Bring to a simmer and serve.
No Bake Macaroons


Ingredients:
milk, sugar, butter, vanilla, rolled oats, cocoa powder, coconut

Directions:
Bring the milk, sugar and butter to the point of boiling in a large sauce pan.
Stir and let boil for two minutes.
Remove from heat and add all the other ingredients.  Stir them in until the batter is completely blended.
Drop rounded tablespoons full of batter onto a cookie sheet lined with waxed paper.
Let them solidify at room temperature (about 30 minutes] and then transfer cookies to a plate or container and keep refrigerated.
Purple Yam Jam
Category: side-dish
By Jasmin Monteclar

This is a Filipino recipe. It's called halayang ube in the Philippines. It's a sweet treat made from purple yam which is commonly found in the country. You can eat this with bread or by itself.

Ingredients:
1 pound purple yam root, unpeeled
¼ cup butter
1 (10 ounce) can sweetened condensed milk
¼ teaspoon vanilla extract
½ (12 fluid ounce) can evaporated milk

Directions:
Bring a large pot of water to a boil. Cook yam in the boiling water until tender, about 30 minutes. Drain and cool until easily handled. Peel and thinly grate the flesh. Melt butter in a wok over medium heat. Stir in condensed milk and vanilla extract. Add grated purple yam. Reduce heat to low and cook, stirring constantly, until mixture is sticky but not dry, about 30 minutes. Pour in evaporated milk; cook and stir for 15 minutes. Remove from heat. Transfer yam mixture to a container and cool to room temperature, about 30 minutes. Chill before serving.

Prep time: 5 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 55 mins
Yields: 8 servings

Calories: 262.2
Fat: 10.7 g
Saturated fat: 6.7 g
Carbohydrates: 37.3 g
Sugars: 21.7 g
Dietary fiber: 2.3 g
Protein: 5.3 g
Cholesterol: 34 mg
Sodium: 115.5 mg
Seared Sea Scallops
Category: seafood
By CHRISADAMS

Seared on the outside with a light crust and tender on the inside. You may vary the amounts of all seasonings to suit your taste.

Ingredients:
½ cup all-purpose flour
2 teaspoons seasoning salt
½ teaspoon dried oregano
½ teaspoon dried thyme
2 tablespoons lemon pepper
16  sea scallops, rinsed and drained
2 tablespoons olive oil
4 tablespoons chopped fresh parsley, divided
4 teaspoons lemon juice, divided

Directions:
In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides. Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve. Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 179.1
Fat: 7.5 g
Saturated fat: 1 g
Carbohydrates: 15.4 g
Sugars: 0.5 g
Dietary fiber: 0.9 g
Protein: 12 g
Cholesterol: 19.8 mg
Sodium: 1250.8 mg
Chili-Lime Baked Turkey


Ingredients:
fresh lime juice, olive oil, chili powder, dried oregano, ground cumin, cayenne pepper, salt, ground black pepper, turkey tenderloins

Directions:
Pre-heat oven to 350°F.
Coat an oblong baking dish with non-stick cooking spray.
In a small bowl, stir together all ingredients except turkey.  Rub  mixture onto all surfaces of the turkey.
Place the turkey in a baking dish and bake  40 minutes, until juices no longer run pink when turkey is pierced, turning turkey over halfway through cooking time.
Slice the turkey and pour the cooking juices over the slices.
Hummus Pizza
Category: main-dish
By POODLEMOLUC

This pizza uses hummus instead of the usual red sauce--a unique and healthy pizza for those bored with the traditional. Top with your favorite veggies and cheese.

Ingredients:
1 (10 ounce) can refrigerated pizza crust dough
1 cup hummus spread
1 ½ cups sliced bell peppers, any color
1 cup broccoli florets
2 cups shredded Monterey Jack cheese

Directions:
Preheat the oven to 475 degrees C (220 degrees C). Roll out pizza crust and place on a pizza pan or baking sheet. Spread a thin layer of hummus over the crust. Arrange sliced peppers and broccoli over the hummus, and top with shredded cheese. Bake for 10 to 15 minutes in the preheated oven, until the crust is golden brown and cheese is melted in the center. Slice and serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 251.3
Fat: 12.5 g
Saturated fat: 5.8 g
Carbohydrates: 22.3 g
Sugars: 2.6 g
Dietary fiber: 2.7 g
Protein: 12.7 g
Cholesterol: 25.1 mg
Sodium: 495.2 mg
Colorful Broccoli Salad


Ingredients:
broccoli florets, bacon, raisins, mayonnaise, sugar, vinegar

Directions:
Mix all top ingredients together in serving bowl., In a small bowl mix sauce ingredients together until sugar is mostly dissolved., Pour sauce over veggie mixture and toss until completely covered., Chill at least 30 minutes before serving.
Beet Relish


Ingredients:
beet, cider vinegar, fresh dill, salt

Directions:
Bring beet and enough water to cover beet to a boil in a saucepan. Reduce heat and simmer for 45-50 minutes (I boiled mine for closer to 30 minutes]. Drain and let cool and then slip skins off of beets and chop in big pieces -- remember to let the food processor do the work!
Put beets with the remainder of the ingredients in a food processor and pulse until finely chopped.
Cover and refrigerate for up to one week.
Simple Bundt® Caramel Rolls
Category: bread
By duboo

Wonderful creamy and simple caramel rolls that everyone loves. Butter can be substituted for margarine.

Ingredients:
cooking spray
½ cup margarine
1 cup heavy whipping cream
1 cup brown sugar
3 (7.5 ounce) cans refrigerated biscuit dough (such as Pillsbury® Country Style)
½ teaspoon ground cinnamon, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray. Melt margarine in a saucepan over medium-low heat. Stir cream and brown sugar into melted margarine until sugar dissolves, 2 to 3 minutes. Remove saucepan from heat. Spread 1 can of biscuit dough into the bottom of the prepared tube pan; sprinkle with cinnamon. Layer 1 more can biscuit dough into the tube pan and sprinkle with cinnamon. Layer last can biscuit dough into tube pan. Pour margarine mixture over biscuit dough. Bake in the preheated oven until biscuits are slightly browned, about 20 minutes. Let biscuits cool 5 to 10 minutes in pan. Turn pan upside-down onto a serving plate and remove pan.

Prep time: 15 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 12 servings

Calories: 376.8
Fat: 22.1 g
Saturated fat: 7.7 g
Carbohydrates: 41.7 g
Sugars: 21.8 g
Dietary fiber: 0.4 g
Protein: 4.1 g
Cholesterol: 27.7 mg
Sodium: 632.3 mg
Red Chile Salt & Cilantro Ketchup For French Fries


Ingredients:
ketchup, cilantro, salt

Directions:
In a small bowl, mix ketchup, cilantro and vinegar.
In another small bowl, mix salt and chile powder.
While your fries are still hot, sprinkle them with the salt mix and use the ketchup for dunking.
I roasted potato wedges sprayed with olive oil in a hot oven till crispy and browned.
Homegirls Special Oatmeal Cookies


Ingredients:
shortening, brown sugar, vanilla, salt, eggs, baking soda, boiling water, flour, quick oats

Directions:
Mix shortening and sugar.
Mix eggs, salt, vanilla, and beat until fluffy.
Dissolve soda in boiling water, then mix into egg mixture (this might have a curdled look and thats normal].
Add flour and oats.
Mix in raisins.
Drop onto greased cookie sheet.
Bake at 350° 10 minutes, do not over bake.
Tender & Crispy Chocolate Chip Cookies


Ingredients:
butter, margarine, light brown sugar, granulated sugar, baking soda, salt, vanilla extract, all-purpose flour

Directions:
Place butter and sugars in mixing bowl, beat with mixer only until fully combined.
Add baking soda, salt, vanilla and egg, lightly beat until combined, add flour, mix in until combined.
Stir in chocolate chips.
Place tablespoonfuls onto ungreased cookie sheet two inches apart (leave mounded for higher, slightly softer cookies, smooth dough down with back of spoon for flatter, crisper cookies].
Bake at 350 degrees for 10 - 12 minutes (moving tray back to front half-way through baking] until golden brown on top.
Allow to cool slightly on cookie sheet and then remove to wire rack to fully cool.