name stringlengths 10 56 | cookTime stringclasses 21
values | prepTime stringclasses 6
values | recipeIngredient stringlengths 0 344 | description stringlengths 40 213 | totalTime stringclasses 26
values | recipeInstructions stringlengths 47 1.45k | recipeYield stringlengths 0 32 | id int64 0 113 | embeddings sequence |
|---|---|---|---|---|---|---|---|---|---|
Fruity French Toast Casserole | PT45M | PT10M | 8 cup cubed, whole-wheat,2 can sliced or chopped fruit, fresh, frozen, or canned and drained,4 large slightly beaten,1 cup low-fat,2 teaspoon,0.5 cup,0.25 cup softened ,0.5 cup all-purpose or whole-wheat | A baked version of French toast with your favorite fruit. Ready in about an hour! | PT55M | Lightly oil an 8x8-inch baking dish or 2-quart casserole. Add bread cubes and fruit.In a medium bowl, blend eggs, milk, vanilla and 1\/4 cup sugar. Pour over bread and fruit. Stir gently to wet all bread with egg mixture. Wash hands after handling raw eggs.Cover and refrigerate until all liquid is absorbed, about 30 minutes or overnight.Just before baking, remove casserole from refrigerator. Preheat oven to 350 degrees F.Make the topping: In a small bowl, combine the softened margarine, 1\/4 cup sugar, and flour with a fork until crumbly.Uncover the casserole and sprinkle topping over fruit. Bake until completely set and starting to brown, about 35 to 40 minutes or until the internal temperature reaches 160 degrees F on a food thermometer. A longer baking time is needed when the dish is chilled overnight. Serve warm.Refrigerate leftovers within 2 hours. | 8 cups | 0 | [
0.0744713619351387,
0.2011871635913849,
0.2124936878681183,
0.45085418224334717,
-0.055427487939596176,
0.36683252453804016,
0.2128428816795349,
1.1122225522994995,
-0.3882559537887573,
-0.6906511783599854,
-0.087649405002594,
0.21935398876667023,
0.13105891644954681,
0.0015965454513207078... |
Broccoli Potato Soup | null | null | 4 cup chopped,1 small chopped,4 cup chicken or vegetable broth, low-sodium,1 cup non-fat,1 cup mashed, leftover or 1\/2 cup mashed potatoes, instant & prepare with water to make 1 cup potatoes,0.25 cup shredded,0 to taste,0 to taste | A tasty and made-from-scratch soup that comes together quickly with the help of leftover mashed potatoes. | null | Combine broccoli, onion, and broth in large sauce pan.Bring to a boil.Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender.Add milk to soup. Slowly stir in mashed potatoes.Cook, stirring constantly, until bubbly and thickened.Season with salt and pepper; stir in a little more milk or water if soup starts to become too thick.Ladle into serving bowls.Sprinkle about 1 tablespoon cheese over each serving. | 4 | 1 | [
-0.10037550330162048,
-0.2969083786010742,
0.34469863772392273,
0.06213824450969696,
0.2978358566761017,
0.09171701222658157,
-0.46185827255249023,
0.4594414532184601,
-0.29855066537857056,
-0.9546872973442078,
-0.19465498626232147,
0.5403236746788025,
-0.12212144583463669,
-0.265727669000... |
Veggie Skillet Eggs | PT5M | PT5M | 6 large,0.25 teaspoon,0.5 teaspoon or basil,0.333333 cup shredded,2 teaspoon,1 small chopped,1 clove chopped,2 cup fresh, canned, or frozen ,1 medium sliced | Quick and healthy breakfast packed with protein, veggies, and cheddar cheese. | PT10M | Beat eggs with pepper, oregano or basil, and cheese in a medium bowl.Heat oil in a medium skillet. Add onion, garlic, and other vegetables and cook on medium (300 degrees F in an electric skillet) until soft.Pour egg mixture over vegetables. With knife or spatula, lift outer edges of eggs so egg mixture flows to the bottom of the pan.Cook until eggs are set, about 6 minutes. Top with tomato slices.Cut into 8 wedges; serve hot. | 8 | 2 | [
0.16623377799987793,
0.3173173666000366,
-0.004090814385563135,
0.188066765666008,
-0.014289862476289272,
0.28773316740989685,
-0.2859523594379425,
0.6979363560676575,
-0.25157538056373596,
-0.7764115333557129,
0.20891757309436798,
0.7971771955490112,
0.36809155344963074,
0.161133214831352... |
Cranberry Wojapi | null | null | 1 cup,2 cup,4 tablespoon,2 tablespoon mixed with 3\/4 cup water | Try this traditional Native American cranberry sauce which uses dried cranberries making it the perfect side dish to serve anytime of the year. | null | In a large saucepan, combine ingredients and bring to a boil. Reduce heat and simmer until mixture is thickened and cranberries are plumped. | 5 | 3 | [
-0.014828910119831562,
0.1390945166349411,
0.07552305608987808,
0.19766825437545776,
-0.18057401478290558,
0.09818387776613235,
0.40522119402885437,
0.5099717378616333,
-0.2111017405986786,
-0.6322317719459534,
0.3530454933643341,
0.40555131435394287,
-0.18130101263523102,
0.34379369020462... |
Creamy Veggie Dip | null | PT5M | 1 can plain low-fat or non-fat,1 teaspoon,1 teaspoon,1 teaspoon,1 teaspoon dried | This twist on a typical onion dip is a heart healthy option made with low-fat or nonfat yogurt, can be a great way for you or your kids to get more veggies, and is super quick and easy to make! | PT5M | In a bowl, combine the yogurt and seasonings. Stir until thoroughly combined.Refrigerate for 1 hour or more to let the flavors marinate. When ready to use, just stir and dip! | 12 | 4 | [
0.11018560081720352,
-0.10209450870752335,
0.5349617004394531,
0.16148585081100464,
-0.09294147789478302,
0.12078788876533508,
-0.11795967817306519,
0.9335547089576721,
-0.349091112613678,
-0.5590991377830505,
0.040689513087272644,
0.17187801003456116,
-0.04946127161383629,
0.0281920507550... |
Avocado Deviled Eggs | PT14M | PT5M | 2 large,0.25 large peeled and pit removed,1 teaspoon or vinegar (e.g. white distilled, apple cider), to taste,1 teaspoon or avocado oil, as needed to adjust the consistency,1 pinch to taste,1 pinch to taste,1 pinch to taste | These avocado deviled eggs are great as a snack or side. | PT19M | To hard-boil eggs, place in a medium to large saucepan and cover with water by about 1 inch. Bring the water to a boil, then turn off the heat and cover with a lid. Let sit for 12-13 minutes, then carefully transfer to ice waterPeel the hardboiled eggs, then slice in half lengthwise. Remove the yolks from the egg halves and transfer to a small bowl. Mash into small pieces with a fork. Add the avocado, lemon juice or vinegar, oil, salt, and black pepper. Mash with the fork to combine, adding more lemon juice or vinegar and\/or oil to adjust the flavor and consistency as desired. Using two spoons, one to scoop and one to scrape, divide the egg yolk-avocado mixture between the egg white halves (~1 tablespoon each). Sprinkle the paprika over the tops of the filled eggs. Serve right away, or chill before serving if desired. | 4 | 5 | [
0.013850746676325798,
0.5398250818252563,
0.24020180106163025,
0.39637666940689087,
-0.31048181653022766,
0.2832011282444,
-0.15935519337654114,
1.0998482704162598,
-0.09593523293733597,
-0.3686552345752716,
0.21835969388484955,
0.3094099462032318,
0.2824398875236511,
-0.15584446489810944,... |
Stuffed Peppers | PT55M | null | 0.5 cup uncooked,4 medium green, red, yellow, or orange,0.5 cup chopped,0.5 can garbanzo banes, drained and rinsed,1 cup reduced fat, divided,2 medium chopped,4 ounce drained,1 clove minced,0.5 teaspoon,4 tablespoon fresh or 4 teaspoons dried,0.125 teaspoon | Kids will love these stuffed peppers. Serve this recipe before heading out for trick or treating. | PT55M | Preheat oven to 400 degrees F.Wash hands with soap and water.Cook brown rice or barley on stovetop according to package directions.Gently rub produce under cold running water.Cut tops off peppers and spoon out seeds. Set aside.Spray a small skillet with nonstick cooking spray. Cook chopped onions until soft, about 5 minutes, in skillet over medium heat.Mix together garbanzo beans, ½ cup cheese, tomatoes, cooked onion, green chilies, garlic, chili powder, cilantro, salt, and pepper in a medium mixing bowl. Add cooked rice and mix gently to combine.Spoon mixture evenly into peppers.Add peppers to a baking dish. Bake for 40 minutes. Top with remaining cheese and bake for an additional 10-15 minutes. | 4 | 6 | [
0.46325844526290894,
0.17910385131835938,
0.3050970435142517,
0.12204547971487045,
0.5184297561645508,
0.03248823061585426,
-0.07902424782514572,
0.5213122367858887,
-0.2962913513183594,
-0.41055911779403687,
0.005759609863162041,
0.33699318766593933,
-0.17138177156448364,
-0.1983274817466... |
Savory Oatmeal | PT30M | PT15M | 0.5 cup nonfat or 1%,1.5 cup reduced-sodium,0.5 cup steel cut ,0.333333 cup reduced-fat, shredded,0.25 cup diced,0.5 cup diced | Switch up your morning bowl of oats with this savory oatmeal recipe made with cheese, tomatoes, and green onions. | PT45M | Combine milk and broth in a medium saucepan over high heat. Heat until mixture starts to boil.Stir in oats and reduce heat to a simmer. Cook for 25 to 30 minutes, stirring occasionally, until liquid is absorbed. Oats should be tender and cooked through.Stir in cheese and green onion. Top with tomatoes.Refrigerate leftovers within 2 hours. | 5 | 7 | [
0.06457959115505219,
0.2570704221725464,
0.1731947362422943,
0.05701574310660362,
-0.14690496027469635,
0.199289008975029,
-0.25214195251464844,
0.5666758418083191,
-0.007741990964859724,
-0.7277196049690247,
0.09112780541181564,
0.22777500748634338,
-0.10643306374549866,
-0.00330867012962... |
Southwestern Stuffed Potatoes | PT10M | PT5M | 2 medium,1 cup rinsed, drained ,0.75 cup,1 cup,0.5 cup (try cheddar, pepper jack, or Mexican blend) | Cook these customizable potatoes in less than 15 minutes. | PT15M | Scrub potatoes well. Poke each potato with a fork 2 or 3 times. Microwave on high for 5 minutes, turn potatoes over, and microwave another 3 to 5 minutes, or until easily pierced with a fork. Set aside.In a microwave safe bowl, combine beans, salsa and corn. Microwave for 2-3 minutes, stirring occasionally, until heated through.Cut potatoes in half length-wise and flatten with a fork. Divide bean mixture between the four halves. Sprinkle with cheese and serve warm.Refrigerate leftovers within 2 hours. | 4 | 8 | [
-0.43980634212493896,
0.1457126885652542,
0.12925274670124054,
0.02996153198182583,
0.5357642769813538,
0.37288397550582886,
-0.08098705112934113,
0.4639427959918976,
-0.12703284621238708,
-0.6431238055229187,
0.02198086865246296,
0.4821973443031311,
0.20313964784145355,
-0.154969438910484... |
Roasted Pumpkin Seeds | PT20M | PT5M | 2 tablespoon,0.5 tablespoon,0.5 tablespoon | Save the seeds from your baking pumpkin to create a tasty snack. These pumpkin seeds add a nice crunch as a salad, soup, or oatmeal topper | PT25M | Preheat the oven to 350 degrees. Rinse the pumpkin seeds, and remove any stringy pumpkin pulp. Dry the seeds thoroughly.In a large bowl, mix all ingredients until all the pumpkin seeds are evenly coated. Spread the seeds onto a baking tray and bake for 15-20 minutes or until golden brown, stirring halfway through. Remove from the oven and cool before enjoying! | 8 | 9 | [
0.1534615457057953,
0.36660853028297424,
-0.208633691072464,
0.5518728494644165,
0.023225627839565277,
0.29993751645088196,
0.05786774680018425,
0.7841683030128479,
-0.5857841968536377,
-0.9357895851135254,
0.3384934365749359,
0.4843217432498932,
0.08596750348806381,
-0.3687874674797058,
... |
Indian Lentils and Pasta | PT45M | PT10M | 1 tablespoon vegetable,1 large chopped,2 clove finely chopped or 1\/2 teaspoon garlic powder,3 cup,15 ounce with juice,0.5 cup dry, rinsed,1 teaspoon ground,1 teaspoon,0.25 teaspoon optional,0.5 cup,0.25 cup fresh, chopped | Treat yourself and your family to this delicious pasta dish seasoned with Indian spices. | PT55M | Heat oil in a large skillet over medium heat. Add onion and garlic and cook 3 to 4 minutes.Stir in water, diced tomatoes with juice, lentils, cumin, turmeric, and red pepper flakes, if desired.Bring to a boil. Cover and reduce heat to low. Simmer for 25 minutes.Add pasta and cook uncovered until pasta is tender, about 10 minutes.Sprinkle with cilantro and serve warm.Refrigerate leftovers within 2 hours. | 6 | 10 | [
-0.038428012281656265,
-0.08213342726230621,
-0.04766048491001129,
-0.09531781077384949,
0.24433261156082153,
0.24922378361225128,
-0.20350085198879242,
0.4961160719394684,
-0.3561694622039795,
-0.6410039067268372,
-0.05300495773553848,
0.16082540154457092,
0.056618429720401764,
0.15450674... |
Leek and Mushroom Orzo | PT30M | PT15M | 2 cup chopped,1 tablespoon,2 cup sliced,1 cup dry,2 cup,1.5 cup chopped,3 tablespoon,1 teaspoon,0.25 teaspoon,0.25 teaspoon | Cook this delicious pasta dish in 45 minutes that will taste great for dinner and for leftovers the next day. | PT45M | Sauté leeks in oil in a medium skillet over medium heat, stirring occasionally, until the leeks are soft (about 5 minutes).Add mushrooms and cook until soft (about 5 minutes).Stir in the orzo and toast lightly, stirring frequently, for about 3 minutes.Add broth and bring to a boil. Reduce heat to simmer, stirring occasionally, until the orzo is almost tender, about 8 minutes.Add the tomatoes and simmer until orzo is tender (about 2 minutes).Remove from heat and stir in cream cheese, garlic powder, salt and pepper. Serve warm.Refrigerate leftovers within 2 hours. | 9 | 11 | [
0.24761900305747986,
0.13331808149814606,
0.5647230744361877,
-0.1541251689195633,
0.010431891307234764,
0.25896167755126953,
-0.3398418128490448,
0.5628514885902405,
-0.45213016867637634,
-0.47231343388557434,
0.10987008363008499,
0.4597824811935425,
0.2805127501487732,
-0.066886954009532... |
End of preview. Expand in Data Studio
- Downloads last month
- 32