xiaoxl/recipe_data huggingface dataset:
Lemon Glazed Sweet Potatoes


Ingredients:
lemon, brown sugar, salt, pepper, nutmeg, butter, sweet potatoes, thyme leaves, fresh parsley

Directions:
Zest lemon and set aside; squeeze juice from lemon and also set aside (you should have about 4 tablespoons].
In a small saucepan, simmer 3/4 cup water with sugar and salt, stirring until sugar dissolves; remove from heat and add lemon juice, pepper, nutmeg, and 2 tablespoons of butter.
Preheat oven to 400 degrees F and grease a 10 inch circular or 8 x 10 inch casserole pan with butter.
Peel sweet potatoes and cut into 1/8 to 1/2 inch thick slices.
Arrange potato slices, in overlapping layers, bearing in mind that they will shrink and soften a little when they cook.
Pour over the lemon syrup, dot with remaining butter, cover tightly with aluminum foil and bake until tender, 45 minutes to 1 hour.
Remove foil, turn oven up to 450 degrees F and bake until most of the liquid has evaporated and potatoes begin to brown slightly on top, 10 to 25 minutes.
Sprinkle with lemon zest and thyme or parsley, if desired.
Crazy Good Cream of Broccoli Soup


Ingredients:
fresh broccoli, low sodium chicken broth, onion, bay leaf, thyme, garlic powder, butter, flour, salt, black pepper, skim milk

Directions:
In med. size saucepan cook the broccoli, broth, onion and spices until broccoli stems are tender. (poke with a fork to check].
Remove bay leaf. Puree this mixture in several small batches in your blender. Be careful! this stuff is hot. Only fill your blender half way so you don't hurt yourself and make a mess!
Put pureed mix in a bowl, rinse out saucepan and melt the butter on. med. heat. Once melted, add the flour and whisk together (you are making a rue, like when you make a white sauce]. Then add the milk.
Once this mixture has thickened a bit, add the puree. Mix well and then serve and enjoy!
Instant Pot® Teriyaki Chicken Thighs
Category: side-dish
By Diana71

This Instant Pot® recipe is perfect for a school night or whenever you need a quick dinner!

Ingredients:
1 tablespoon olive oil
4  skinless, boneless chicken thighs
½ cup brown sugar
½ cup soy sauce
¼ cup honey
¼ cup apple cider vinegar
1 (1/2 inch) piece fresh ginger, grated
2 cloves garlic, minced
2 tablespoons cold water
1 tablespoon cornstarch

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in olive oil and warm until hot. Add chicken thighs and brown on both sides, 3 to 5 minutes per side. Meanwhile, combine brown sugar, soy sauce, honey, apple cider vinegar, ginger, and garlic in a bowl for the marinade. Pour marinade over chicken thighs in the pot and bring to a simmer; cook for 2 minutes and scrape browned bits off bottom of pot. Turn off Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.  Unlock and remove the lid. Stir cold water and cornstarch together in a small bowl. Remove chicken thighs from Instant Pot® and transfer to a plate. Select Saute function. Pour cornstarch mixture into the remaining sauce in the pot. Cook until sauce has thickened, 2 to 3 minutes. Turn off Saute mode. Pour some of the sauce over teriyaki thighs and serve.

Prep time: 10 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 383.8
Fat: 15.3 g
Saturated fat: 3.8 g
Carbohydrates: 40.3 g
Sugars: 35.6 g
Dietary fiber: 0.4 g
Protein: 21.5 g
Cholesterol: 71.6 mg
Sodium: 1876 mg
Yule Hot Spiced Wassail


Ingredients:
cranberry juice, cinnamon sticks, apple cider, orange, whole cloves, water, apple, brown sugar

Directions:
Mix juice, cider, and water in large saucepan., Add cinnamon sticks, clove studded orange, and apple slices., Simmer mixture for 4 hours., Serve hot.
German Cobbler Cake #RSC


Ingredients:
pears, cinnamon, sugar, honey, lemon juice, vanilla extract, flour, baking powder, salt, eggs, water, heavy cream, vanilla extract, powdered sugar

Directions:
Preheat oven to 300°F Generously grease and flour dust a Bundt pan.
Peel, core and dice pears and peaches. Put in a bowl and toss with cinnamon and 1/2 cup of the sugar; set aside.
In large mixing bowl, mix the remaining sugar, oil, honey, lemon juice,and vanilla. In another bowl, stir together flour, baking powder and salt. Add the dry ingredients to the batter alternating with the eggs. Mix well after each addition. Fold in the peaches and pears with their juices. Pour into the prepared bundt pan. Cover tightly with aluminum foil.
Roll up a piece of aluminum foil to form a ring and place in the bottom of a 12' round cake pan. Place the bundt pan on the foil ring inside the cake pan. Press to level on the foil. Pour 2 cups warm water in the bottom of the cake pan.
Put in oven. Bake for 2 hours then remove foil cover and test for doneness. If not done, leave foil off and continue baking until the cake tests done.
Remove from oven and allow to cool 10 minutes. Invert onto serving plate. Serve with a dollup of topping.
While cake bakes, prepare topping. Put cream and vanilla in a medium bowl. Beat on medium speed until soft peaks form. Add powdered sugar. Beat on slow speed to incorporate and then beat on medium speed until soft peaks form. Cover with foil and refrigerater until ready to serve.
Winter Pesto


Ingredients:
garlic, salt, fresh parsley leaves, olive oil, walnuts, parmesan cheese, fennel seed

Directions:
Mince and mash the garlic to a paste with salt.
In a processor or blender, puree spinach with parsley, oil, walnuts, Parmesan, fennel and garlic paste.
The pesto keeps, covered with a thin film of olive oil and chilled, up to 2 weeks.
This makes enough to use with up to 2 ½ lbs of pasta.
Chicken Bhoona


Ingredients:
boneless skinless chicken breasts, tomatoes, onions, garlic cloves, vinegar, butter, margarine, unsweetened coconut milk, garam masala, coriander powder, chili powder, turmeric

Directions:
Puree tomato, onion, and garlic with vinegar.
Heat butter in a large deep sauce pan over medium heat until it bubbles for a few minutes and just starts to turn light brown, then add the spices and some salt to taste.
Add the tomato/onion/garlic mixture to the pan, increase heat to high, and cook at a boil for several minutes, then reduce heat to a simmer.
Cut the chicken meat into approximately 2-inch cubes.
Heat the vegetable oil in a frying pan and add the chicken when the oil is quite hot.  Careful with spattering and cover if necessary.  Cook and roll the chicken pieces until they are just seared on all sides (medium brown color] but not cooked inside.
Add the seared chicken to the tomato/onion/garlic/spice mixture, keep it at a simmer and stirring occasionally (only enough to prevent sticking and burning on the bottom] for about an hour or until the sauce begins to stick shortly after stirring.  Make sure the lid of the sauce pan is just ajar so the moisture can escape and the mixture will cook down.
Add about half of the can of coconut milk, and continue to cook at a simmer, again until the sauce sticks to the bottom shortly after stirring.
Serve over rice, with naan bread, or other Indian sides.
" Kicked Up" Oven Fried Chicken


Ingredients:
buttermilk, Dijon mustard, fresh garlic, seasoning salt, black pepper, onions, chicken pieces, parmesan cheese, all-purpose flour, dried thyme, paprika, cayenne pepper, garlic powder, butter

Directions:
In a large bowl (large enough to hold the chicken pieces] whisk the buttermilk, oil, hot pepper sauce, minced garlic, Dijon mustard, 1 teaspoon salt and about 1/2 teaspoon black pepper.
Add in sliced onion and chicken pieces; turn to coat/mix well.
Cover and refrigerate for a minimum of 4 hours or up 24 hours, turning occasionally (I marinaded the chicken in the morning and baked it for dinner].
Place a cookie rack on a foil-lined 15x10-inch baking sheet (I was able to get 11 pieces of chicken on one rack].
In a bowl mix together dry breadcrumbs, Parmesan cheese, flour, thyme spice, paprika, cayenne pepper, 1-1/2 teaspoon seasoned salt salt and garlic powder.
Remove the chicken pieces from marinade, allowing any excess marinade to drip off the chicken.
Dip the chicken pieces into the breadcrumb mixture and turn to coat completely.
Arrange chicken (skin-side up] on rack or racks on the baking sheets.
Let chicken stand for 30 minutes, NO more NO less!.
Set oven to 425°F (bottom oven rack].
Drizzle the melted butter over the chicken pieces.
Bake until crisp, golden and cook through About 45 minutes (might take a little longer].
John Wayne Casserole


Ingredients:
ground beef, sour cream, mayonnaise, light sour cream, cheddar cheese, yellow onion, biscuit mix, tomatoes, green bell pepper

Directions:
Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.
In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.
Stir biscuit mix and water (directions on box] to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 inches greased casserole dish.
Saute remaining onions and bell peppers until slightly tender.
On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.
Bake for 30-40 minutes or until edges of dough are lightly browned.
Curried Butternut Apple Soup


Ingredients:
onions, celery rib, butter, curry powder, apples, apple cider

Directions:
In a heavy kettle, combine onions, celery, butter, and curry powder. Cover and cook over low heat until vegetables are tender (10 to 15 minutes], stirring often.
Add cubed squash, chopped apples, and stock, and bring to a boil. Reduce heat, and simmer 20 to 30 minutes or until squash and apples are cooked thoroughly.
Strain liquid and set aside.
Puree the apple-squash mixture with one cup of the strained liquid. Add cider and remaining liquid to reach desired consistency.
Optional: Garnish with grated apple, yogurt, or low-fat sour cream.
Garbage  (Hamburg )


Ingredients:
hamburger, salt, pepper, rice, eggs, onions, tomatoes, tomato sauce, tomato sauce, vinegar, water, brown sugar

Directions:
Mix first 5 ingredients and make patties.
Your choice how big you want them.
Brown them well.
After they are cooked put them in a roasting pan.
In separate fry pan, brown the onion slices.
Put them on top of the patties.
In bowl mix the last 6 ingredients and pour on top of the patties and onion slices.
Serve with rice or mashed potatoes.
Bake 325° for 1 1/2 hours.
Valentines Day Linzer Heart Cookies


Ingredients:
sea salt, vanilla extract

Directions:
In a large bowl, combine almond flour and salt.
In a smaller bowl, combine grapeseed oil, agave and vanilla.
Stir wet ingredients into dry.
Chill dough in freezer for 30 minutes.
Between 2 pieces of parchment paper, roll out dough 1/4 to 1/8 inch thick.
Use a cookie cutter to cut out 2 hearts of the same size.
Take a smaller heart cookie cutter to cut out the center of one of the hearts.
Press your thumb into the solid heart to make an indentation, then fill this spot with jam.
Place the hollow heart on top of the jam covered heart.
Bake hearts at 350 degrees on a parchment lined baking sheet for 5-7 minutes until brown around the edges.
Cool and Serve.
Brown Sugar Fudge


Ingredients:
sweetened condensed milk, brown sugar, butter

Directions:
** I used Low Fat Eagle Brand sweetened condensed milk and it came out GREAT!
Put everything in a glass bowl.  To start I didn’t even mix anything.  Place in the microwave for 10 minutes, only then stopping about every 2 minutes to mix.
Put tinfoil in a 8x8 pan with it overhanging the sides.  I sprayed it with a bit of Pam (no cook spray].  I don’t like rounded corners in pans so I used a square Tupperware plastic freezer container I have.  An easy way to get the tinfoil to fit is to place the tinfoil on the outside of the container squishing it to form all around.  Then pop it off and put it inside the container.
After ten minutes in the microwave, let mixture slightly cool.  Beat with electric beater for 5 minutes.
Pour into your 8x8 pan.  Let cool in the fridge for about 3 hours.
Avocado Butter Spread


Ingredients:
avocados, lime juice, butter, ginger, seasoning salt

Directions:
Combine all ingredients in a food processor or blender until smooth., Chill until ready to use.
Pumpkin Mousse Pie


Ingredients:
9-inch graham cracker crust, instant butterscotch pudding mix, milk, cinnamon, nutmeg, canned pumpkin, pecans, non-dairy whipped topping

Directions:
Beat pudding and milk in a large bowl until well bended, about 2 minutes.
Blend in pumpkin, cinnamon, and nutmeg.
Fold in whipped topping, and pecans (optional].
Spoon into pie crust.
Chill for 3 hours.
Sprinkle with gingersnaps, if desired, before serving.
Ghiveci---Romanian Vegetable Stew


Ingredients:
onions, carrots, bell peppers, garlic cloves, cabbage, fresh tomatoes, tomatoes, water, potatoes, thyme, fresh dill, fresh parsley, paprika, salt, pepper, eggplant, zucchini, head cauliflower, kohlrabi

Directions:
Heat the oil in a large stewpot or Dutch oven.
Add the onion, carrots, and peppers. Saute over medium heat until onions are transparent. (About 5 minutes].
Add garlic, potatoes, and cabbage. If using kohlrabi add it now. Saute for about 3 minutes.
Add water and tomatoes, salt and pepper, and thyme and paprika. Bring to a boil.
Cover and simmer for about 15 minutes, or until the potatoes are almost tender.
Add the other optional veggies (eggplant etc.] of your choice. Return to a boil, cover and simmer.
Simmer, covered for about 20 more minutes or until the vegetables are soft and flavors have blended.
Add frozen peas, fresh herbs, and lemon juice. Cook for five minutes with the cover on.
Serve hot with rice. This is a treat!
Top Ramen
Category: soups-stews-and-chili
By TT5150

A quick recipe to help get rid of all the unnecessary chemicals of normal top ramen, while keeping the flavor.

Ingredients:
2 cups water
1 (3 ounce) package instant ramen noodles (exclude seasoning packet)
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons ground ginger
salt and ground black pepper to taste

Directions:
Bring 2 cups water to a boil in a saucepan. Cook noodles in boiling water until tender, about 3 minutes. Stir garlic powder, onion powder, and ginger into the noodles and water; season with salt and black pepper.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 serving

Calories: 194.7
Fat: 3.3 g
Saturated fat: 0.9 g
Carbohydrates: 37.7 g
Sugars: 9 g
Dietary fiber: 4.2 g
Protein: 6.3 g
Cholesterol: 0.1 mg
Sodium: 480.8 mg
Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing
Category: world-cuisine
By MeowTheCow08

These cupcakes are made from scratch with a stout beer, then filled with an Irish whiskey-chocolate filling and topped off with some Irish cream icing. These are perfect for St. Patrick's Day.

Ingredients:
1 cup Irish stout beer (such as Guinness®)
1 cup butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1 ½ teaspoons baking soda
¾ teaspoon salt
2  large eggs
⅔ cup sour cream
⅔ cup heavy whipping cream
8 ounces bittersweet chocolate, chopped
2 tablespoons butter
1 teaspoon Irish whiskey, or more to taste
½ cup butter, softened
3 cups confectioners' sugar, or more as needed
3 tablespoons Irish cream liqueur (such as Baileys®), or more to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Bring Irish stout beer and 1 cup butter to a boil in a saucepan and set aside until butter has melted, stirring occasionally. Mix in cocoa powder until smooth. Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined. Beat eggs with sour cream in a large bowl with an electric mixer on low until well combined. Slowly beat in the beer mixture, then the flour mixture; beat until the batter is smooth. Divide batter between the prepared cupcake cups, filling each cup about 2/3 full. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes. Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores. Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted. Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools. Spoon the filling into the cored cupcakes. For frosting, whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes. Set mixer to low speed and slowly beat in confectioners' sugar, 1 cup at a time, until frosting is smooth and spreadable. Beat in the Irish cream liqueur; adjust thickness of frosting with more confectioners' sugar if needed. Spread frosting on filled cupcakes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 2 dozen cupcakes

Calories: 386.6
Fat: 20.3 g
Saturated fat: 12.5 g
Carbohydrates: 48.8 g
Sugars: 37.2 g
Dietary fiber: 1.9 g
Protein: 3.3 g
Cholesterol: 60.8 mg
Sodium: 253.3 mg
Bacon-Wrapped Jalapeno Poppers
Category: appetizers-and-snacks
By videogator

Better than the typical poppers.

Ingredients:
½ cup cream cheese
½ cup shredded sharp Cheddar cheese
12  jalapeno peppers, halved lengthwise, seeds and membranes removed
12 slices bacon

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet. Bake in the preheated oven until bacon is crispy, about 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 appetizers

Calories: 213
Fat: 17.7 g
Saturated fat: 8.8 g
Carbohydrates: 2.5 g
Sugars: 1 g
Dietary fiber: 0.7 g
Protein: 11 g
Cholesterol: 51.3 mg
Sodium: 539.5 mg
Ají De Lentejas (Bolivian Spicy Lentil Stew)


Ingredients:
onion, tomatoes, garlic cloves, Italian parsley, dried lentils, olive oil, salt, water, tomatoes, sweet onion, flat leaf parsley, lime, juice of, salt

Directions:
Sarsa (salsa]:
Mix ingredients, and set aside, The longer it sits, the more the lime juice infuses everything with  flavor.
To cook the lentils:
Put in a saucepan, cover with water. Add salt, 1/2 garlic clove and oil. Bring to a boil, then reduce heat  to medium and cook for 20 minutes or until the lentils are tender. Drain and remove the garlic. Set aside.
While the lentils are cooking, heat the olive oil in a large saucepan.
Fry the garlic and the parsley on medium heat until the garlic is golden. Add the chopped onion until the onions become shiny (this means they're cooked but not yet golden].
Add the ground hot pepper and a splash of water. Let it cook for 1 minute. Keep stirring. Add the chopped tomatoes, 1/4 cup of water, salt and pepper.
Cover and cook for 25 minutes at low-medium heat.
Add lentils and mix with sauce.
Simmer for 5-10 minutes.
Serve with white  or brown rice and top with 1-2 spoons of sarsa(salsa].
Old-Fashioned Coconut Cake
Category: desserts
By VictoriaSe49896

Great coconut cake with an old-fashioned taste.

Ingredients:
1 ½ cups white sugar
2  eggs
4  egg yolks
1 cup milk
½ cup butter
2 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon vanilla extract
1 ¾ cups white sugar
½ cup water
4  egg whites, room temperature
1 teaspoon vanilla extract
½ teaspoon cream of tartar
2 cups sweetened flaked coconut, or as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans. Mix sugar, eggs, and egg yolks together in a mixing bowl using an electric mixer until light and fluffy, about 5 minutes. Heat milk and butter in saucepan over low heat until butter melts, 2 to 3 minutes. Remove from heat and let cool slightly. Combine flour and baking powder in a bowl. Pour into egg mixture. Add vanilla extract and milk mixture; beat well using an electric mixer. Divide batter evenly among the prepared pans. Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 15 to 18 minutes. Let cool in pans for 10 minutes before transferring to wire racks to cool completely. Meanwhile, thoroughly clean mixing bowl and beaters. Beat egg whites and cream of tartar with an electric mixer until foamy. Bring sugar and water to a boil in a saucepan. Boil until a candy thermometer reads 242 degrees F (116 degrees C), 3 to 4 minutes. Beat egg whites on high speed. Carefully pour in hot sugar mixture in the side of the bowl, avoiding the beaters; continue to beat on high until stiff peaks form, 6 to 8 minutes. Stir in vanilla extract. Place 1 cooled cake layer on a serving platter and frost the top. Repeat with second and third layers of cake. Complete frosting the sides, top, and throughout. Sprinkle coconut on top and smooth onto sides of cake using your hands.

Prep time: 30 mins
Cook time: 20 mins
Total time: 3 hrs
Yields: 1 9-inch layer cake

Calories: 475
Fat: 14 g
Saturated fat: 9.2 g
Carbohydrates: 82.2 g
Sugars: 59.9 g
Dietary fiber: 1.9 g
Protein: 6.8 g
Cholesterol: 117.5 mg
Sodium: 252.2 mg
Mac and Paprikash #RSC


Ingredients:
chicken breasts, kosher salt, bacon, fresh spinach, shallot, cayenne pepper, Hungarian paprika, flour, chicken broth, macaroni

Directions:
1]  Preparation: Peel and chop shallots and set aside (food processor is a great time saver here] Dry chicken breasts with paper towel then cube and salt. Then add 3 cups chicken broth and macaroni to a 2 qt sauce pan boil noodles for 10 mins and let cool.
2] While the noodles are boiling get a Medium/Large saute Pan cover the bottom of the pan with bacon and fry for 10 mins moving and turning frequently to prevent sticking (Medium High Heat]. When Bacon is crisp remove it from the pan and set it aside.  Save the Saute pan with the bacon fat to cook chicken.
3] When macaroni is cooled in the 2 qt sauce pan add 1/4 cup flour and Hidden Valley Seasoning packet and stir.
4]Place cubed chicken in the saute pan with bacon grease and fry to golden brown moving chicken frequently to brown evenly and to prevent sticking to the pan (about 10mins on Medium High Heat].  When Chicken remove it from the pan and set it aside.
5] Saute shallots till transulent and ladel in just enough broth to deglaze the pan and get all the yummi pan juices off, using your spatula to gently scrape the bottom of the pan and help it along.
6]When Shallots are translucent and pan is deglazed, break up the bacon and add it to the shallots, then add the spinach and saute till it wilts.  Next add the Hungarian Paprika, the cayenne pepper, and stir till the seasoning is incorporated.
7] When the seasoning is fully incorporated add the final 2 cups of broth and the browned chicken and let it simmer on medium high heat for approximately 10 mins till chicken is done.
8] When chicken is tender and cooked through add the 2 qt  sauce pan ingredients into the saute pan and mix.
9] Turn off the heat on the Saute pan, cool for five mins then add the greek yogurt.  Serve immediately.
Spiced Mixed Nuts


Ingredients:
butter, pecan halves, Worcestershire sauce, chili powder, cayenne powder

Directions:
Heat oven to 300 degrees.
Put butter in a 13 X 9 baking dish.
Heat the butter in the oven (in the baking dish] till melted.
Remove from oven and add the Worcestershire sauce and mix it around.
Add all the nuts and mix well to coat.
Smooth even in dish and return to oven.
Bake at 300 for 15 minutes.
Remove, stir, even out and return to oven.
Bake another 15 minutes.
Remove and stir.
Mix seasonings together and sprinkle over nuts.
Mix well to coat.
Serve immediately or store in an air tight container.