xiaoxl/recipe_data huggingface dataset:
Basil Chive Red Potato Mash


Ingredients:
new potatoes, heavy cream, butter, fresh chives, basil leaves

Directions:
Put the potatoes in a medium saucepan and pour in enough cold water to cover them by a couple of inches.
Toss in a handful of salt.
Bring the water to a boil and cook until the potatoes are tender when poked with a knife, about 25 minutes.
Drain the potatoes and return to the pan. Add the cream and butter and let the whole pot sit over very low heat until warmed through.
Add chives and basil to the pot with the potatoes and mash the potatoes coarsely. Season with salt and pepper.
Penne With Asparagus and Smoked Salmon Cream


Ingredients:
penne, pasta, asparagus, shallots, butter, half-and-half, lemon zest, smoked salmon, lox, fresh dill, salt, parmesan cheese

Directions:
Cook pasta in plenty of boiling salted water per package directions.  (al dente].
Melt butter in frying pan and add shallots.
Sautee’ 1-2 minutes until they begin to sweat.
Add asparagus and continue to sautee’ until crisp-tender.
Once the asparagus are crisp-tender add half and half, lemon zest, 2 tablespoons dill and salt.  Bring to a light simmer.
Drain pasta and add the pasta and the salmon to the cream sauce, lightly toss and heat through.  Turn into serving bowl or platter and top with remaining dill and sprinkling of grated cheese.
Mediterranean Chicken Salad


Ingredients:
boneless skinless chicken breasts, mayonnaise, garbanzo beans, black olives, cucumber, dill weed, garlic powder

Directions:
Grill or bake the chicken to your liking, allow it to cool and then dice it into bite size pieces.
While the chicken is cooking drain the garbanzo beans and olives, rinse them with cool water.
Combine everything in a large bowl*.
Cover and put in the refrigerator overnight
*You may want more dill/garlic powder (or even fresh garlic] according to your taste.
Baked Ocean Perch


Ingredients:
perch, salt, black pepper, spring onions, tomatoes, basil, sugar, butter

Directions:
Thaw and separate fillets., Remove skin and place on a buttered baking dish., Salt and pepper to taste., Sprinkle with the spring onions., Blend tomatoes, sugar and basil, spread over fish., Drizzle with melted butter., Bake at 450F for 10 minutes.
Pears Poached in Spiced Red Wine


Ingredients:
pears, red wine, lemon, whole cloves, sugar, vanilla extract, cinnamon sticks, lemon zest, fresh mint leaves

Directions:
Place the pears and the wine in a nonreactive medium-size saucepan. Be sure the wine completely covers the pears. Stud 4 of the lemon slices with the cloves and add them with all the other ingredients (except the mint] to the pears. Bring to a boil, reduce the heat, and simmer, uncovered, until the pears are soft but not mushy, 25 to 35 minutes.
Transfer the pears to a serving bowl. Reduce the poaching liquid over high heat by one-third to concentrate the flavors. This may take up to 15 minutes. Pour over the pears—cinammon sticks and all—and let cool.
Let the pears sit for a few hours, or, ever better, overnight, so they can fully absorb the flavors in the wine. They will turn a beautiful vermillion color.
Cajun Corn Soup


Ingredients:
tomato paste, green pepper, frozen whole kernel corn, green onions, cooked ham, all-purpose flour, smoked sausage, water, cajun-style stewed tomatoes, cayenne pepper, salt, fresh tomatoes

Directions:
In a large kettle saute onion, green pepper and green onions in oil for 5 minutes.  Add flour and cook until bubbly.  Add water (or stock], stewed tomatoes, chopped tomatoes and tomato paste and mix well.
Stir in corn, ham, sausage, cayenne pepper, salt and hot sauce.  Bring to a boil, stirring frequently.
Reduce heat, then simmer uncovered for 1 hour, stirring occasionally.
Raisin Sour Cream Bars
Category: desserts
By Prudence N.

Very moist, filled bars.

Ingredients:
2 cups raisins
1 cup white sugar
3  eggs
2 ½ tablespoons cornstarch
1 ½ cups sour cream
1 teaspoon ground cinnamon
1 cup packed brown sugar
1 ¾ cups rolled oats
1 teaspoon baking soda
½ teaspoon salt
1 ¾ cups all-purpose flour
1 cup butter, softened

Directions:
Preheat oven to 350 degrees F.  Grease and flour 9 x 13 inch pan. Cook first six ingredients over low heat until well blended.  Set aside to cool. In a separate bowl, mix together brown sugar, oatmeal, baking soda, butter, flour and salt until crumbly.  Press half of mixture into pan. Pour cooked mixture over crust and crumble the other half of crust over the top. Bake for 20 minutes.

Yields: 30 bars

Calories: 215.8
Fat: 9.5 g
Saturated fat: 5.6 g
Carbohydrates: 31.5 g
Sugars: 19.6 g
Dietary fiber: 1.1 g
Protein: 2.7 g
Cholesterol: 39.9 mg
Sodium: 141 mg
Mean Chef's Dried Cherry Corn Muffins


Ingredients:
dried cherries, all-purpose flour, all-purpose flour, unsalted butter, eggs, sugar, yellow cornmeal, baking powder, salt

Directions:
Preheat oven to 350., Spray a 12 cup muffin tin., Place cherries and 1 tbl flour in bowl, toss and set aside., Combine milk, melted butter and eggs in a bowl., Set aside., In bowl of mixer combine flour, sugar, cornmeal, baking powder and salt., Mix with paddle to blend., Add milk mixture and mix on low until just blended., Add cherries and mix to combine., Spoon into muffin tin., Bake until tests done., Remove muffins from pan to cool.
Marinara Sauce


Ingredients:
extra virgin olive oil, onions, garlic cloves, celery, carrots, sea salt, fresh ground black pepper, crushed tomatoes

Directions:
"In a large casserole pot, heat the oil  over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.]."
Red Lentil, Carrot and Roasted Red Pepper Soup


Ingredients:
dried red lentils, onion, celery rib, garlic clove, carrots, chicken broth, milk, dried parsley, lime juice, ground ginger, curry powder, cumin, turmeric, salt, white pepper, sour cream

Directions:
Put the first 8 ingredients into a stock pot, or large saucepan, and bring to a boil.
Turn down the heat, and simmer for 15 to 20 minutes, or until the vegetables and lentils are tender.
Use an immersion blender, and puree the soup until no lumps remain, or puree in batches in a food processor or blender. (careful, it's hot!].
Add the remaining ingredients, stir to blend, or use the immersion blender again, to get a nice smooth soup.
Taste to adjust any seasoning.
Bring it back to a simmer.
Serve with a dollop of sour cream, if desired.
Vintage Cake


Ingredients:
sweetened condensed milk, cream cheese, unsalted butter, vanilla extract, confectioners' sugar, milk

Directions:
CAKE:
Prepare white cake as directed on the box, and pour into two 9-inch round cake pans. Allow cakes to cool to room temperature.
Prepare brownies as directed, baking in a 9-inch round cake pan.
To make the chocolate sauce, place the chocolate, sweetened condensed milk and 1 tablespoon water in a small saucepan and cook over low heat, stirring until the chocolate is melted (about 5 minutes].
While the brownies are still warm, place the brownie layer on a cake stand. Slowly pour the chocolate sauce on top, letting it soak into the brownie. Allow the sauce to soak in for at least 30 minutes. Meanwhile, make the cream cheese frosting (see below].
Place a white cake layer on top of the brownies and top with approximately ¼ cup of the frosting using an offset spatula.
Add the second white cake layer and cover the cake in a layer of cream cheese frosting. Since I'm not a pro at decorating, but did the best I could.
Chill the cake until ready to serve.
To make the frosting:
Combine the cream cheese, butter and vanilla in a stand mixer and mix on medium speed until incorporated, about 1 or 2 minutes. Add the confectioner's sugar 1 cup at a time, until the frosting is light and creamy. For thicker/stiffer frosting, add more confectioner's sugar ¼ cup at a time. If the frosting is too stiff, add milk 1 tablespoon at a time.
Cranberry Breakfast Pretzels


Ingredients:
dried cranberries, unsweetened applesauce, sugar, active dry yeast, nonfat milk, canola oil, salt, all-purpose flour, water, ground cinnamon, sugar

Directions:
In a food processor combine cranberries, applesauce and 1 TBS sugar; process until finely chopped. Set aside.
In a mixing bowl, dissolve yeast in warm milk. Add 1 TBS sugar; let stand 5 minutes.
Add the cranberry mixture, oil, salt, and enough flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with nonstick spray, turning once to coat the top. Cover and let rise in a warm place until doubled in size, about 90 minutes.
Punch down dough. Turn onto a floured surface. Divide into 15 balls. Roll each ball into a 14-inch rope and form in pretzel shape.
In a large saucepan, bring water to a boil. Drop pretzels, one at a time into water; boil for 10 seconds on each side. Remove with a slotted spoon and drain on paper towels.
Place pretzels on baking sheets coated with nonstick spray. Cover and let rise in a warm place until puffy, about 25 minutes.
Brush with egg white. Combine cinnamon and sugar; sprinkle over tops. Bake at 375 degrees 12-14 minutes, until golden brown.
Apple Cinnamon Quinoa " Cereal"


Ingredients:
quinoa, water, granny smith apple, raisins, cashews, cinnamon, soy margarine, maple syrup

Directions:
Rinse Quinoa well to ensure your dish doesn’t have a bitter taste.
In a small sauce pan, bring water and Quinoa to a boil.
Reduce heat to low and simmer (uncovered] for 10-15 minutes (or until water is absorbed]. You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated.
In a separate sauce pan, while Quinoa is cooking, melt soy margarine, then add raisins, nuts, cinnamon (and syrup, if desired] and simmer until raisins are plumped.
When Quinoa is fully cooked, add fruit and nut mixture.  Serve immediately.
Cowboy Bob Beans


Ingredients:
yellow-eyed peas, kidney beans, onion, green bell pepper, garlic clove, butter, pineapple chunks

Directions:
Combine beans., Saute onion, green pepper, garlic, and frankfurters in butter and add the beans., Stir in pineapple chunks and half the juice from can., Bake at 350* F for 30 minutes.
Simple Glazed Salmon


Ingredients:
brown sugar, soy sauce, salmon fillets

Directions:
Line a 15x10x1" baking pan with foil; grease the foil.
In a small bowl, combine the brown sugar, juice, and soy sauce.
Place salmon skin side down on prepared pan. Spoon sauce mixture over salmon.
Bake uncovered at 350F for 20-25 minutes or until salmon flakes easily with fork.  Baste frequently during baking time with pan juices.
Whole Wheat Date Muffins


Ingredients:
sugar, butter, egg, low-fat plain yogurt, whole wheat flour, baking powder, baking soda, salt, dates

Directions:
Preheat oven to 350 degrees.
In a food processor, cream the sugar, butter and egg together until smooth.
In a bowl, add the whole wheat flour, baking powder, baking soda and salt.  Alternating with the flour mixture and the yogurt to the creamed mixture.  When all combined, fold in the dates.
Spray muffin pan with non-stick spray or use muffin cups and fill 2/3 full with batter.
Bake for approximately 20 minutes.
Sourdough Nut Batter Bread


Ingredients:
butter, milk, salt, sugar, ground cinnamon, ground nutmeg, raisins, bread flour

Directions:
Measure the starter into a large mixing bowl.
Melt butter; add milk and warm to 85 degrees F.
Add the salt and sugar and stir until dissolved.
Add this mixture to the starter and mix well.
Stir in nuts, raisins, and spices.
Add the flour, 1 cup at a time, mixing vigorously for 1 minute or so between cups.
Grease a 4 1/2 x 8 1/2-inch loaf pan and spoon batter into pan.
Proof, covered, at 85 degrees F for 1 to 2 hours, or until dough rises 1/2 inch above the edge of the pan.
Preheat oven to 350 degrees F.
Bake for about 45 minutes.
Remove loaf from pan and cool on wire rack.
Tofu and Rice Stuffed Peppers
Category: appetizers-and-snacks
By N1COLE

Italian style stuffed bell peppers for the vegetarian (can easily be prepared vegan). Even my meat-eating husband loved these.

Ingredients:
1 cup uncooked brown rice
2 cups water
2 tablespoons olive oil
1 clove garlic, minced
1 (12 ounce) package extra-firm tofu, drained and diced
1 ¾ cups marinara sauce, divided
salt to taste
ground black pepper to taste
2  red bell peppers, halved and seeded
2  orange bell peppers, halved and seeded
2 cups shredded mozzarella cheese
8 slices tomato

Directions:
Place rice and water in a pot and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes, or until tender. Heat the olive oil in a skillet over medium heat, and stir in garlic and tofu. Cook about 5 minutes. Mix in 1/4 cup marinara sauce, season with salt and pepper, and continue to cook and stir until tofu is evenly brown. Preheat oven to 350 degrees F (175 degrees C). Using a wooden spoon or spatula, press an equal amount of rice into each pepper half. Layer rice with remaining marinara sauce, and 1/2 the cheese. Press equal amounts of tofu into the pepper halves. Place 1 tomato slice on each pepper, and top peppers with remaining mozzarella. Arrange stuffed peppers in a baking dish. Bake 25 minutes in the preheated oven, until cheese is melted. Serve 1/2 of each color pepper to each person.

Prep time: 25 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 35 mins
Yields: 4 servings

Calories: 553.8
Fat: 25 g
Saturated fat: 8.1 g
Carbohydrates: 56.1 g
Sugars: 16 g
Dietary fiber: 7.8 g
Protein: 28.5 g
Cholesterol: 38.3 mg
Sodium: 812.7 mg
Pan Seared Shrimp and Bacon 3 Cheese Truffles #Ragu


Ingredients:
cream cheese, bacon, feta cheese, shrimp, eggs, olive oil, pasta, arugula

Directions:
Bring enough water to a boil to cook pasta.
In large bowl, combine cream cheese, goat cheese, feta cheese, chopped shrimp, and chopped bacon. Foam into small balls.
Roll in bread crumbs.
In a small bowl, whisk eggs together.
Dip breaded balls into eggs and then back into the bread crumbs.
Using a large skillet, heat the basil-garlic oil and then place breaded balls into skillet and cook on medium to low heat turning often until golden all around.
Once pasta in fully cooked, drain and then add warm Old World Ragu Sauce to the pasta and place breaded balls on top of the sauce. Top with fresh arugula and enjoy!
Sweet and Sour Beef Pot Roast in the Slow Cooker


Ingredients:
salt, pepper, onion powder, garlic powder, beef roast, beef broth, cider vinegar, brown sugar, onion, carrots, celery, all-purpose flour, water

Directions:
In a small bowl, combine salt, pepper, onion and garlic powders and sprinkle over the roast.
In the slow cooker, combine broth, vinegar and sugar, and mix well.
Add the beef and vegetables, cover and turn the slow cooker to LOW. Cook for approximately 8 hours
Half an hour before serving, remove the beef and vegetables to a plate and tent with foil. Skim fat from the broth.
Turn heat to HIGH.
Mix flour and water together in a small bowl to make a slurry, and slowly add to the broth, pouring through a strainer to avoid lumps.
Replace lid and cook for 30 minute
Slice beef, serve with gravy, vegetables and your favourite side.
Green Chicken Soup


Ingredients:
kale, carrots, shiitake mushroom, chicken

Directions:
(If you are starting entirely from scratch and making your own Roasted Chicken Stock, then after you have roasted the chicken for your stock, pick the meat from the bones and set aside in the fridge --you will add it to the finished soup later.].
Place chicken stock in a soup pot over medium heat, reserving 2 cups stock.
Take reserved stock and blend it with kale in a vita mix, until smooth and creamy.
Pour kale-stock mixture into pot of chicken stock.
Add carrots and mushrooms (and shredded chicken if you have it].
Cook for 30 minutes, or until carrots are tender.
Serve.
10-Minute Rice Cakes
Category: everyday-cooking
By Lauren

Growing up, I remember my dad making these for me every time we had leftover rice in the fridge. I generally make these for breakfast but occasionally enjoy them for dinner when my husband is out of town and I want to make something quick and easy. This recipe is a great base. Have fun changing it up and making it your own! Great topped with salsa!

Ingredients:
½ cup cooked white rice
1  egg
1 tablespoon chopped fresh basil  (Optional)
1 teaspoon milk
salt and ground black pepper to taste
1 ½ teaspoons butter

Directions:
Mix rice, egg, basil, milk, salt, and pepper together in a bowl. Melt butter in a skillet over medium heat. Pour rice mixture into the skillet in 2 equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue cooking until second side is browned, about 2 minutes more.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 rice cakes

Calories: 228.6
Fat: 11.3 g
Saturated fat: 5.5 g
Carbohydrates: 22.7 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 8.6 g
Cholesterol: 202.1 mg
Sodium: 269.1 mg
Cranberry Ginger Scones


Ingredients:
all-purpose flour, sugar, baking powder, salt, butter, fresh cranberries, candied ginger, heavy cream, egg, water

Directions:
Preheat oven to 425.
Line a baking sheet with parchment paper.
NOTE:  If you don't own a food processor, make these scones as you would make biscuits!
In a food processor combine all of the dry ingredients, give a whirl to mix.  With the food processor running, add pieces of butter, a couple at a time, and pulse until pea sized.  Continue adding the butter until you use all of it.
Add the heavy cream.  Pulse until the dough comes together.
Add the ginger and cranberries, and give a quick pulse.
Remove the dough from the food processor, and knead on a lightly floured counter top.  Pat into a circle, about 3/4 inch thick.  Cut into 8-10 triangles.
Place onto a baking sheet, with space between each one.
Make an egg wash with the egg and a tablespoon of water.  Using a pastry brush, lightly brush the tops of the scones with the egg wash, and sprinkle a little sugar on each top.
Bake for 15 – 20 minutes, until the scones are golden brown on the tops.  Remove from the oven.  Let cool for 5 minutes.
Jen's Tomato Arugula Bruschetta
Category: appetizers-and-snacks
By Esmee Williams

This is a wonderful combination of ripe plum tomatoes, Parmesan cheese, fresh garlic and arugula that together pack a punch when served on a slice of French bread.

Ingredients:
20  roma (plum) tomatoes
¼ cup olive oil
½ teaspoon salt
1 teaspoon ground black pepper
8 cloves garlic, minced
1 bunch arugula - rinsed, dried and chopped
20  sun-dried tomatoes packed in oil, drained and chopped
3 tablespoons grated Parmesan cheese

Directions:
Bring 4 quarts of water to boil in a large saucepan. Place the roma tomatoes in the boiling water for about 1 minute to loosen the skins. Drain, and rinse with cold water. Peel, core, seed, and coarsely chop. Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes. Stir in the garlic and cook 5 minutes. Stir the arugula into the mixture, then remove skillet from heat. Transfer mixture to a large bowl. Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 4 hrs 30 mins
Yields: 4 cups

Calories: 31.1
Fat: 2.2 g
Saturated fat: 0.4 g
Carbohydrates: 2.6 g
Sugars: 1.2 g
Dietary fiber: 0.7 g
Protein: 0.9 g
Cholesterol: 0.4 mg
Sodium: 52.7 mg
Nopalitos Wings


Ingredients:
chicken wings, nopalitos, chipotle chile in adobo, lime juice, cilantro, scallion, garlic cloves

Directions:
Combine all ingredients (except the wings] in a blender or a food processor and puree until it has reached a sauce like consistency.
Set some marinade aside (or make extra] to brush on while grilling.
Place chicken wings and marinade in a large sealable bag and try to get all the air out.
Refrigerate for 4-24 hours, depending on how strong you want the flavor to be.
Remove the chicken wings from the refrigerator and let sit at room temperature for 25-30 minutes while heating the grill.
Grill over medium-high heat, flipping frequently and brushing with the marinade for 15-20 minutes or until cooked through.  During the last 5 minutes of grilling do not brush on any more marinade to make sure all the juices cook through.
Bison Medallions With Red Pepper and Orange Relish


Ingredients:
oranges, olive oil, olive oil, sweet onion, red bell pepper, orange bell pepper, fresh thyme, allspice, sea salt, black pepper

Directions:
Prepare relish:  Over a mixing bowl, peel and segment oranges.  Reserve juice drippings and place orange pieces in a separate bowl.
Heat 1 T oil in a medium saucepan over medium high heat.  Add onion, bell peppers, and oranges to the pan, stirring well to combine.  Reduce heat to medium and continue to cook for 4-6 minutes, until vegetables are softened.
Add reserved orange juice, thyme, vinegar, allspice, and chili flakes to the pan.  Reduce heat to low and stir.  Continue to cook, stirring often, until relish thickens and liquid is reduced, about 15 minutes.
Remove thyme sprigs from pan, add 1/2 tsp salt and 1/4 tsp black pepper, stirring to combine.  Set relish aside.
Preheat broiler to high.  Coat bison evenly with 1/2 tsp oil, 1/4 tsp salt and pepper on all sides.  Lay bison on a foil lined baking sheet and place under broiler for 2 minutes per side for medium-rare, or 3 minutes per side for medium.
Remove from oven and serve topped with relish.
Orange Smoothie
Category: drinks
By Trudy

A great drink for orange lovers, and a fun way to cool off! Orange juice concentrate is blended with milk and ice to produce a tasty slushy drink!

Ingredients:
1 (6 ounce) can frozen orange juice concentrate
1 cup milk
1 cup water
1 teaspoon vanilla extract
⅓ cup white sugar
10 cubes  ice

Directions:
In a blender, combine orange juice concentrate, milk, water, vanilla, sugar and ice. Blend until smooth. Pour into glasses and serve.

Prep time: 1 min
Cook time: 1 min
Total time: 2 mins
Yields: 4 servings

Calories: 182.8
Fat: 1.3 g
Saturated fat: 0.8 g
Carbohydrates: 40 g
Sugars: 39.5 g
Dietary fiber: 0.4 g
Protein: 3.3 g
Cholesterol: 4.9 mg
Sodium: 28.3 mg
Bella's Crock Pot Italian Beef


Ingredients:
beef roast, tomato sauce, water, salt, pepper, garlic powder, basil, parsley flakes, oregano

Directions:
Place beef roast in crock pot.
Combine other ingredients in a saucepan, and cook over medium-high heat until it comes to a full boil. Pour over roast.
Cover and cook on high 6-8 hours.
Shred beef with a fork, and cook 30 more minutes.
Pumpkin (Or Squash) Pancakes


Ingredients:
all-purpose flour, baking powder, salt, cinnamon, ground nutmeg, ginger, allspice, eggs, pumpkin puree, brown sugar, molasses, buttermilk, light olive oil, dried cranberries, hazelnuts, ice cream, powdered sugar

Directions:
In a large bowl, sift together flour, baking powder, salt, and spices.
Set aside.
In another bowl, beat eggs slightly.
Add pumpkin or squash puree, brown sugar or molasses, buttermilk and olive oil.
Mix until smooth.
Blend in the dry ingredients all at once.
Mix until batter is smooth.
Allow batter to rest for 30 minutes or more.
Stir cranberries and nuts into batter, and if batter is to thick thin with additional tablespoon of buttermilk.
To make pancakes, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle or heavy skillet.
Cook slowly until bubbles appear on top and bottom is golden brown.
Lift edge to check.
Turn and cook until other side is golden brown.
Continue making pancakes until all batter is used.
Makes about 24, 3-inch pancakes.
Garnish with cinnamon & powdered sugar, maple syrup or your favorite pancake syrup.