xiaoxl/recipe_data huggingface dataset:
Roasted Baby Eggplant, Tomato, and Zucchini
Category: fruits-and-vegetables
By homecook626

I made this up last night looking for something to do with a bag of beautiful baby eggplants I got. They were purple eggplants, but smallish. They were nice because they did not have a lot of seeds.  I did not seed the tomatoes and they were just fine. This is ridiculously good.  Way beyond the effort it takes to make it.  Tastes nice warm or cool.

Ingredients:
4 small purple eggplants, cut into 1 1/2-inch cubes
1 pinch salt and freshly ground pepper to taste
5  Roma (plum) tomatoes, or more to taste, cut into 1 1/2-inch cubes
2  zucchini, cut into 1 1/2-inch cubes
1 large yellow onion, cut into 1 1/2-inch cubes
5 cloves garlic, or more to taste, peeled
2 tablespoons olive oil, or to taste

Directions:
Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil. Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes. Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper. Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet. Roast in preheated oven until the vegetables are tender, about 30 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 92.6
Fat: 3.9 g
Saturated fat: 0.6 g
Carbohydrates: 14.6 g
Sugars: 6.3 g
Dietary fiber: 6.9 g
Protein: 2.7 g
Sodium: 28.8 mg
Lemon Poppy Seed Surprise Snack Muffins


Ingredients:
milk, cream cheese, sugar, lemon juice

Directions:
Preheat oven to 375°.
Prepare the muffin mix (I used Lemon Poppy Seed Flavor for this recipe] with 1/2 cup of milk and 2 tablespoons of lemon juice. Blend just until moist with a fork, leave lots of small lumps throughout the dough for best results.
In a separate bowl blend the cream cheese and sugar.
Spray a 6 cup muffin tin with non stick cooking spray.
Evenly distribute the dough into the six cups filling about 2/3's of the way full.
Gently press about a teaspoon of the cream cheese mixture onto each muffin. The cream cheese will fall into the center of each muffin as it bakes.
Bake for 15 minutes.
Can serve warm or freeze and serve later, but these are definitely better the next day.
Best Ever Pancakes


Ingredients:
flour, baking powder, baking soda, salt, sugar, eggs, buttermilk, vanilla

Directions:
Put all dry ingredients in mixing bowl., Blend well with wire whip., Add remaining ingredients and mix well., Add more buttermilk if needed.
Amazing Coconut Cake


Ingredients:
pudding, butter, coconut, sugar, water, butter, cream cheese, vanilla, confectioners' sugar, vanilla bean

Directions:
For Cake: Make cake according to package directions and add the coconut extract. Bake in two 8 or 9 inch round cake pans making sure to tap the pan on the counter to even out the batter and bring air bubbles to the surface for even height in baking. when cake is done let cool 10 minutes and remove from pans. When completely cool use a serrated knife and cut each in half to make a total of 4 circles.
For Coconut filling: put cream and packaged pudding in heavy sauce pan and cook on medium heat stirring constantly till it is thick and starts to bubble. While still hot stir in the butter and coconut. Put it into a bowl and cover with plastic wrap to prevent a skin from forming and chill over night or for at least 6 hours.
For syrup: put sugar and water into a sauce pan and bring to a boil stirring occasionally. When all sugar is melted take off of the heat and let cool completely.
For the  icing:.
beat the butter and cream cheese till creamy. Add in the vanilla and sugar till of a good spreading consistancy. If you choose to use the vanilla bean process it in a blender or small food processor till it is in little bits.
Toasting the coconut:.
place the coconut on a baking sheet and place in a 400 degree oven. watch it closely and stir it every so often. take it out when it is golden and let it cool.
To assemble the cake;.
place one circle on your cake plate, drizzle or spray the top of the cake with the syrup. You will do this with each layer. You want it just moistened not soaked. Divide your filling into thirds and you will smooth out this filling between three layers of the cake. After you have done this with the three layers you will place the fourth circle on top and ice the cake as usual on top and the sides. Lastly take the toasted coconut and carefully stick it to the sides and top of your cake. If you will not eat the cake right away i suggest placing it in the fridge.
Lazy Winter Mulled Wine


Ingredients:
red wine, lemon juice, sugar, whole cloves, cinnamon stick, water, lemon slice, pineapple

Directions:
In a medium size pot, combine all ingredients (you can use a few lemon slices and pineapple chunks or rings if you wish].
Place over medium heat and bring to a simmer.
Reduce heat to low for about 30-40 minutes.
Strain out fruit, cloves, and cinnamon.
Enjoy!
Cheesy Italian Tortellini
Category: world-cuisine
By TRACY STALLARD

This easy cheesy slow cooker dish is my family's favorite. Make it once and I bet you'll make it once a month from now on.

Ingredients:
½ pound ground beef
½ pound Italian sausage, casings removed
1 (16 ounce) jar marinara sauce
1 (4.5 ounce) can sliced mushrooms
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 (9 ounce) package refrigerated or fresh cheese tortellini
1 cup shredded mozzarella cheese
½ cup shredded Cheddar cheese

Directions:
Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain. Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours. Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

Prep time: 15 mins
Cook time: 8 hrs 15 mins
Total time: 8 hrs 30 mins
Yields: 6 servings

Calories: 468.3
Fat: 24.1 g
Saturated fat: 10.9 g
Carbohydrates: 35.2 g
Sugars: 10.3 g
Dietary fiber: 4.1 g
Protein: 26.9 g
Cholesterol: 82 mg
Sodium: 1185.6 mg
Oven-fried Fish


Ingredients:
yellow cornmeal, lemon-pepper seasoning

Directions:
Preheat oven to 500.
Let fish thaw if it's frozen.
After thawing, rinse and pat dry.
Spray baking pan with nonstick spray.
Mix together bread crumbs, cornmeal and lemon pepper.
Add the oil, tossing mixture to combine.
Dip ONE side of fish fillet into the beaten egg white, then dredge through the bread crumb mixture (just the one side].
Place fish, coating side up, on the baking pan.
Bake, uncovered for 6 to 8 minutes for each 1/2 inch thickness of fish, or until it flakes easily with a fork.
BBQ Chicken Sandwiches


Ingredients:
whole chickens, onion, water, ketchup, brown sugar, Worcestershire sauce, red wine vinegar, salt, celery seed, chili powder

Directions:
In crock pot, combine all ingredients except buns; mix well.
Cook on low for 6-8 hours.
Serve on buns.
**We toast our hamburger buns.
Creamy Blueberry Porridge


Ingredients:
oats, low fat cottage cheese, skim milk, frozen blueberries

Directions:
Mix all ingredients together in a microwave safe bowl., Cok for 2 mins on high and stir through., Cook for an additional 1 1/2 - 2mins until mixture is creamy.
Manicotti Shells Filled With Cheese and Smoked Salmon Bits


Ingredients:
low-fat ricotta cheese, egg, smoked salmon, green onion, fresh dill, dried dill, 2% low-fat milk, parmesan cheese, tomato sauce

Directions:
Preheat oven to 350F and spray a 13x9 inch baking dish with cooking spray.
Cook pasta in boiling water according to package instructions or until firm to the bite. Drain, cover and set aside.
In bowl, combine ricotta cheese, egg, salmon, green onions, dill, milk and Parmesan cheese, mix until smooth.  Fill pasta shells.
Pour half tomato sauce in bottom of large baking dish. Place pasta shells over sauce and pour other half tomato sauce over pasta.
Cover and bake for 15 to 20 minutes or until hot.
Strawberries and Marshmallows for the BBQ


Ingredients:
strawberries, lemon juice, marshmallows

Directions:
Toss berries in lemon juice., Thread them onto 8 skewers alternating with marshmallows., Cook under a hot grill 1- 2 minutes or till starting to brown., Enjoy.
Hot Crab, Artichoke, and Jalapeno Spread


Ingredients:
canola oil, artichokes, mayonnaise, parmesan cheese, green onions, lemon juice, Worcestershire sauce, celery seed

Directions:
In a nonstick skillet, heat canola oil over medium heat.
Add jalapeño and red pepper; saute for 5 minutes or until tender.
Combine sauteed peppers with remaining ingredients in a medium bowl.
Mix well and spoon into prepared slow cooker.
Cover and cook on low for 4 to 6 hours or on high for 2 to 21/2 hours. Do not stir.
Alternatively, cook on high for 1 1/2 to 2 hours and then reduce to low to keep warm until ready to serve.
Simple Butternut Squash Risotto


Ingredients:
olive oil, salt, arborio rice, yellow onion, parmesan cheese, parsley

Directions:
Heat oven to 375.  Cut the neck off the squash, then split both the neck and body in half.  Remove the seeds and stringy pulp.  Spread with a bit of olive oil and sprinkle with salt.  Place cut side down into a baking dish and bake 45 minutes or until the flesh can be pierced by a fork.
Allow to cool, then scoop out the flesh.  You can mash the flesh for a heartier (but still creamy] texture, or puree it in a food processor.
Place the chicken stock in a saucepan and warm.
Heat a 3-4 quart saucepan over medium heat and add the remaining oil.  Add the onion and cook until soft.  Add rice and stir.  Add warmed stock one ladle full at a time, stirring continuously after each addition until all liquid is absorbed.  Continue adding stock until you have used it all and the rice is soft.  Add the squash and stir until heated through.
Remove from heat, season with salt and pepper.  Top with chopped fresh parsley or Parmesan cheese, if desired.
Chicken Shepherd's Pie


Ingredients:
vegetable broth, carrots, celery ribs, onion, butter, all-purpose flour, dried thyme, nutmeg, fresh parsley leaves, all-purpose flour, double-acting baking powder, baking soda, salt, unsalted butter, vegetable shortening, sharp cheddar cheese, egg, buttermilk

Directions:
For the Filling:
In a saucepan bring the broth to a boil, add the carrots, the potatoes, and the celery, and simmer the vegetables, uncovered, for 10 to 15 minutes, or until they are tender.
Transfer the vegetables with a slotted spoon to a large bowl, reserving the broth, and add the chicken to the bowl.
In another saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes.
Add 3 cups of the reserved broth in a stream, whisking, reserving any remaining broth for another use, and bring the mixture to a boil, whisking.
Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes.
Stir in the nutmeg, the parsley, and salt and pepper to taste, pour the sauce over the chicken mixture, and stir the mixture gently until it is just combined.
Transfer the mixture to a 2-quart shallow baking dish or divide it among four 2-cup shallow baking dishes.
The filling may be made 1 day in advance and kept covered and chilled.
Bring the mixture to room temperature before continuing with the recipe.
Biscuit crust:
Into a bowl sift together the flour, the baking powder, the baking soda, and the salt, add the butter and the shortening, and blend the mixture until it resembles meal.
Add the Cheddar and toss the mixture.
Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork.
Add the egg mixture to the flour mixture, stirring until the mixture just forms a dough, gather the dough into a ball, and on a floured surface pat it out 1/2 inch thick.
Cut out as many rounds as possible with a 2-inch fluted round cutter dipped in flour, gathering the scraps and patting the dough out again in the same manner.
Arrange the rounds on the chicken mixture, brush the tops of the rounds with the egg wash, and prick the rounds with a fork.
Bake the pie in the middle of a preheated 450°F oven for 15 to 25 minutes, or until the biscuits are puffed and golden and the filling is bubbling.
Chef John's Remoulade Sauce
Category: side-dish
By Chef John

To make this simple remoulade sauce, combine mayonnaise, Dijon mustard, fresh dill, pickles, minced garlic, capers, lemon juice, and a dash of cayenne. This version has some body to it. It's easy and so much better than store-bought versions. Try it with crab cakes or pretty much any grilled, broiled, or pan-seared fish.

Ingredients:
1 cup mayonnaise
1 cup cornichons, finely chopped
½ bunch fresh dill, finely chopped
2 tablespoons capers, drained and coarsely chopped
1  lemon, juiced
1 teaspoon Dijon mustard, or more to taste
1 small clove garlic, minced
1 pinch cayenne pepper, or more to taste

Directions:
Stir mayonnaise, cornichons, dill, capers, lemon juice, Dijon mustard, garlic, and cayenne pepper together in a bowl.

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

Calories: 206.2
Fat: 22 g
Saturated fat: 3.3 g
Carbohydrates: 3.6 g
Sugars: 0.5 g
Dietary fiber: 1 g
Protein: 0.7 g
Cholesterol: 10.4 mg
Sodium: 485.6 mg
Sunny & Hot! Salsa (Pineapple Mango Kiwi Salsa)


Ingredients:
pineapple, kiwi, mangoes, red chilies, garlic cloves, lime, salt

Directions:
Mix together., Eat!
Cool Mexican Chilies and Cheese Dip


Ingredients:
sour cream, cheddar cheese, monterey jack cheese, green chilies

Directions:
In food processor, add all ingredients.  Cover; blend well.  Dip will not be smooth.
Cover and refrigerate several hours to blend flavors.
Serve with tortilla chips or raw vegetables.
Chicken Salad With Peaches and Walnuts


Ingredients:
green onions, chives, walnuts, mayonnaise, lime juice, sugar, gingerroot

Directions:
Boil chicken breasts for 20 minute cool and cube.
peel peaches (if desired] and dice.
roughly chop walnuts.
thinly slice green onions.
combine chicken, peaches, onion and walnuts in large bowl.
combine dressing ingredients, mix well.
pour over chicken mixture and refrigerate until ready to serve.
To serve put salad greens into individual bowls and mound chicken/dressing mixture on top.
Or place serving bowls of both the chicken and salad greens and let people dish their own.
A fresh loaf of herb bread compliments this salad for a complete meal.
Scalloped Ham and Potatoes


Ingredients:
ham, potatoes, onion, pepper, salt, cheddar cheese

Directions:
Alternate ingredients in cooker as follows:., Half of the ham, potatoes, onions, salt and pepper and cheese., Repeat with second layer., Spread soup over top., Sprinkle with paprika if desired., Cook on low 8-9 hours OR on high 4-5 hours., Note:., May also use oven at 350 degrees for 1 hour.
Spinach Salad With Strawberries


Ingredients:
fresh spinach, strawberries, red onion, fresh mushrooms, pecans, vanilla, sugar, water, olive oil, cider vinegar, sugar, poppy seed, salt, dry mustard, celery seed, light corn syrup

Directions:
Dressing: Make the dressing first, so flavors can blend while salad is being prepared. whisk together olive oil, vinegar,1/4 cup sugar, poppy seeds,salt, mustard, celery seed, and corn syrup. Toss dressing with salad just before serving. Sprinkle dressed salad with pecans.
Spiced pecans: Beat egg white untl frothy, but not stiff. Add vanilla, sugar, water and mix well. Add pecans and mix to coat. Spread pecans on a foil lined baking sheet in a single layer and bake in a preheated oven at 200 degrees for 45 minutes, turning every 15 minutes.
Homemade Apple Jam Bread


Ingredients:
plain flour, sugar, salt, warm water, egg, butter

Directions:
In a mixing bowl combine flour, yeast, sugar, and salt. Mix for 1 minute. Next add water and half of the beaten egg. Mix. Add butter and mix until combined. Knead by hand until smooth and elastic, about 10 minutes.
Cover the dough and let it rise in a warm place for about 30 minutes. After that, punch the dough down and make a large round ball and allow it to rise for 10 minutes longer.
Now take out the dough ball and roll it out with a rolling pin until you have roughly a 12 x10 inch rectangle that is about 1/4 inch thick.
Place the apple jam across the dough. I used homemade apple jam but store bought is fine. Spread it across the surface of the dough but leave about a 1 inch border around the entire rectangle – so the jam doesn’t ooze out. Roll the dough up into a log. Cut the log into 7 equal slices using a sharp knife.
Place the dough slices in a greased baking pan. I staggered them, placing the cut sides beside each other and shaped the dough into a wheat stalk shape. I’ve done this in the photo above.
Allow to rise for 10 minutes. Next brush the remaining beaten egg over the top of the bread.
Bake at 200 C for 20 minutes or until golden brown. Serve and enjoy.
Chilled Fruit Cups


Ingredients:
water, sugar, lemon juice, bananas, frozen strawberries, mandarin orange, crushed pineapple

Directions:
In large bowl prepare pineapple juice concentrate according to package directions.
Add orange juice concentrate, water, sugar, lemon juice and fruit.
Spoon 3/4 cupful into each plastic cup.
Place cups in pan and freeze.
Remove from freezer 40-50 minutes before serving.
Or place in microwave for approximately 15-20 seconds prior to serving.
Caramel Popcorn Balls


Ingredients:
water, salted peanuts, salt

Directions:
Combine popcorn and Rice Crispies cereal in a large bowl; set aside.
In a heavy saucepan over low heat, warm caramels and water until the caramels are melted.
Stir in peanuts and salt; mix well.
Pour over popcorn mixture and toss to coat.
With buttered hands, shape into 3 inch balls and place on waxed paper.
Reshape if necessary when partially cooled.
Apple Pie Bread
Category: bread
By Tuula

A delicious bread that always gets happy faces!  Leave the peels on the apples for added taste and color.

Ingredients:
3 cups all-purpose flour
1 cup white sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 ½ cups milk
1  egg
2 tablespoons vegetable oil
1 ½ cups diced apples

Directions:
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and cloves.  In a separate bowl, mix together milk, egg and oil until well blended.  Stir milk mixture into flour mixture.  Fold in apple.  Pour into prepared pan. Bake in preheated oven for 1 hour 20 minutes, until loaf springs back when touched lightly in center.  Cool in pan 10 minutes before removing to wire rack to cool completely.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 35 mins
Yields: 1 - 9x5 inch loaf

Calories: 229.3
Fat: 3.7 g
Saturated fat: 0.9 g
Carbohydrates: 44.7 g
Sugars: 19.8 g
Dietary fiber: 1.4 g
Protein: 4.8 g
Cholesterol: 17.9 mg
Sodium: 333.2 mg
Greek Chicken Salad


Ingredients:
olive oil, lemon, minced garlic cloves, oregano, black pepper, boneless skinless chicken breasts, romaine lettuce, Spanish onion

Directions:
Combine oil, lemon peel, juice, garlic, oregano, and pepper. Pour marinade over chicken and cover well.
Place in a sealed container and refrigerate overnight.
Spray nonstick cooking pan with nonstick cooking spray.
Cook chicken until no longer pink inside.
Arrange lettuce in salad bowls and combine with olives, feta cheese, and onion.
Serve with chicken on top.
Best Banana Muffins


Ingredients:
white flour, whole wheat flour, oats, baking powder, baking soda, salt, egg, olive oil, milk, banana

Directions:
1/2 cup sugar (I use Splenda substitute] so left out of ingredients above so as not to distort nutritional calculations.
Combine flours, oats, baking powder, baking soda and salt; set aside.
Beat egg.
Add oil, sugar, milk and mashed banana and stir well.
Add dry ingredients to liquids and stir until just blended.
Spoon batter into prepared muffin tins and bake for 18-20 minutes.
Remove and cool on racks.
Elderflower Vinaigrette


Ingredients:
extra virgin olive oil, white wine vinegar, Dijon mustard, honey

Directions:
Place all the ingredients in a screw top jar, screw on the lid and shake vigorously until the all the ingredients are incorporated and creamy.
Serve immediately on baby leaf salads or as a dressing on hot new potatoes. The dressing also makes a good light sauce for fish or baked chicken.
Award-Winning White Chicken Chili
Category: soups-stews-and-chili
By Rjcunigan

This chili is a family favorite! It has won several chili competitions and is a definite crowd-pleaser!

Ingredients:
1 ¼ pounds skinless, boneless chicken breast
2 (15 ounce) cans great Northern beans
1 (15 ounce) can white corn
1 (14 ounce) can chicken broth
1 (10.5 ounce) can cream of chicken soup
1 (4 ounce) can chopped green chile peppers
1 (1.25 ounce) package taco seasoning
½ cup sour cream
½ cup shredded pepper Jack cheese, or to taste

Directions:
Layer chicken, great Northern beans, and corn into a slow cooker. Mix chicken broth, chicken soup, green chile peppers, and   together in a bowl; pour over chicken mixture. Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours. Stir in sour cream and pepper Jack cheese; cover and cook until cheese is melted, 3 to 5 minutes.

Prep time: 10 mins
Cook time: 8 hrs 3 mins
Total time: 8 hrs 13 mins
Yields: 10 servings

Calories: 179
Fat: 7.7 g
Saturated fat: 3.5 g
Carbohydrates: 12.5 g
Sugars: 1.3 g
Dietary fiber: 0.9 g
Protein: 14.6 g
Cholesterol: 44.8 mg
Sodium: 932.7 mg
Sister Schubert's Parker House Rolls


Ingredients:
active dry yeast, warm water, sugar, salt, shortening, eggs, butter, flour

Directions:
Combine yeast and warm water in two cup liquid measuring cup and let stand 5 minutes.
Combine 4 cups of sifted flour, sugar and salt in a large bowl.
Stir in yeast mixture and shortening.
Add eggs and remaining 1 cup of flour and stir vigorously until well blended.
Dough will be soft and sticky.
Brush dough with some of the melted butter and cover loosely.
Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
Grease four 8" round cake pans and set aside.
Sift 3/4 cup of flour in a thick layer evenly over work surface.
Turn dough out onto surface; it will be soft.
Sift 1/2 cup of flour evenly over dough.
Roll dough to 1/2" thickness and brush off excess flour.
Cut out dough using a floured 2" biscuit cutter.
Pull each round into an oval, approximately 2 1/2" long.
Dip one side of oval into melted butter and fold oval in half with buttered side facing out.
For each pan, place the fold side of 10 rolls against the side of the pan, pressing center fronts of rolls together gently to seal.
Place 5 rolls in inner circle and 1 in the middle for a total of 16 rolls per pan.
Cover loosely and let rise in warm place for 1 hour or until doubled in size.
Preheat oven to 400° and bake rolls uncovered for 12 to 15 minutes or until lightly browned.
Dad's Peanut Butter on Shredded Wheat


Ingredients:
peanut butter, milk, sugar

Directions:
Spread the peanut butter on the shredded wheat biscuit.
Place the biscuit in a cereal bowl and cover with milk.
Microwave the bowl for about  2 minutes, or until the milk is warm and the peanut butter is soft.
Sprinkle sugar on top of peanut butter, and enjoy!
Armenian Rice Pilaf


Ingredients:
butter, rice, chicken broth

Directions:
Heat butter in 2qt saucepan until frothy.
Add vermicelli; saute until golden, dont burn.
Add rice, stir.
Add chicken broth, stir to mix.
Cover and cook for 17 minutes on simmer.