xiaoxl/recipe_data huggingface dataset:
Monterey Chicken
Category: meat-and-poultry
By Leigh

Classic Monterey Chicken with sauteed onions, peppers and mushrooms.  It's worth the extra time!!

Ingredients:
4 (5 ounce) skinless, boneless chicken breast halves
1 cup teriyaki marinade sauce
½ pound bacon
2 tablespoons butter
1 small onion, cut into long slices
1 small green bell pepper, cut into thin strips
1 (8 ounce) package fresh mushrooms, coarsely chopped
4 slices mozzarella cheese

Directions:
To Marinate: Place chicken in a nonporous glass dish or bowl. Pour marinade over chicken and toss to coat. Cover and refrigerate to marinate for 1 to 2 hours. Preheat oven to 350 degrees F (175 degrees C). Remove chicken from the marinade and place in a 9x13-inch baking dish. Reserve 1/3 cup marinade and discard the rest. Bake chicken in the preheated oven for 20 to 30 minutes, or until cooked through and juices run clear. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In same skillet, melt butter over medium high heat. Saute onion, bell pepper and mushrooms for about 3 to 5 minutes. Add reserved 1/3 cup of marinade and simmer until soft. Drain and set onion mixture aside. Top baked chicken with bacon strips. Add onion mixture and top each breast with a slice of cheese. Bake for another 10 to 15 minutes, or until cheese is melted and bubbly.

Prep time: 45 mins
Cook time: 15 mins
Total time: 3 hrs
Yields: 4 servings

Calories: 642.2
Fat: 37.5 g
Saturated fat: 15.4 g
Carbohydrates: 27.5 g
Sugars: 23.8 g
Dietary fiber: 1.3 g
Protein: 46.4 g
Cholesterol: 140.2 mg
Sodium: 2806.6 mg
Cumin-Spiced Red Lentil Burgers


Ingredients:
red lentils, extra virgin olive oil, extra virgin olive oil, onion, carrots, garlic cloves, ground cumin, cayenne pepper, fresh parsley leaves, eggs, kosher salt, fresh ground pepper, plain low-fat yogurt, fresh lemon juice

Directions:
In a large saucepan, cover the lentils with cold water by 2 inches and bring to a boil over high heat. Reduce the heat to moderate and simmer the lentils until they are very tender, about 10 minutes. Drain the lentils well.
Preheat the broiler. In a medium skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat, stirring frequently, until golden, about 6 minutes. Add the carrots and two-thirds of the garlic and cook until the carrots begin to soften, about 4 minutes. Stir in the cumin and cayenne and remove from the heat. Mix in the bread crumbs, 3 tablespoons of the parsley, the eggs, salt and pepper. Form the mixture into sixteen 1/4-cup burgers.
Line a baking sheet with foil. Brush the foil and both sides of the burgers with the remaining 1/4 cup of olive oil. Broil until golden, about 3 minutes per side.
Meanwhile, in a small bowl, mix the yogurt with the lemon juice and the remaining garlic and 1 tablespoon of parsley. Serve the burgers hot, with the yogurt sauce on the side.
Nut Roast


Ingredients:
garlic cloves, carrot, celery rib, cashew pieces, salt, ground black pepper, white wine, panko breadcrumbs

Directions:
Heat the oil in the pan, add the garlic, salt and stock cube stirring for abount 1-2 minutes.
Add half the wine and dissolve the stock.
Add the carrot and chopped celery, cook for 5 minutes.
Add the cashews and remaining wine.  Heat for 10  minutes.  Stir in the panko or breadcrumbs.
Taste the mixture before adding the salt and pepper.  Adjust these to your taste.
Bake in oven at 325F for 30 minutes.
Enchiritos (Micro Mexican Meal)


Ingredients:
flour tortillas, lean ground beef, water, cheddar cheese, onion, sour cream

Directions:
Fry ground beef until no longer pink.
Drain and add water and taco seasoning mix.
Simmer for 10 minutes, or until thick and saucy.
Wrap stack of tortillas in waxed paper or plastic wrap and place on microwavable plate.
Heat for about 45 seconds.
Spread each tortilla with a heaping tablespoon of refried beans and about 2 tablespoons of meat mixture.
Tightly roll up the best you can (this part can get messy].
Place side by side in a microwavable casserole or baking dish.
Pour taco sauce all over the tops of enchiritos and then sprinkle with cheese.
Microwave for 3 to 5 minutes, or until cheese is melted.
Serve with chopped onions and sour cream to garnish tops.
An Enjoyable Stuffing


Ingredients:
butter, celery, onion, red bell pepper, carrot, walnuts, cayenne pepper, egg, chicken broth

Directions:
Prepare and cook rice according to package directions.
In a large skillet, melt butter, and saute celery,onion, bell pepper,carrot, and walnuts.
Stir in cayenne pepper.
Prepare chicken stuffing acording to package directions.
In a large bowl, combine rice, celery-carrot mixture, egg, and prepared stuffing mix.
Fold in chicken broth.
Spoon mixture into a buttered 3 quart baking dish.
Cover and bake for 35 minutes.
Guy Approved Meatloaf
Category: main-dish
By Angie Gorkoff

Like most guys, mine has never been a fan of meatloaf, but this recipe guarantees him back for seconds, thanks to some special ingredients.

Ingredients:
1 ½ pounds ground beef
2  eggs
1  onion, chopped
½ cup barbecue sauce
¾ cup crushed crackers
1 cup crushed potato chips
¾ teaspoon liquid smoke flavoring
¾ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon garlic powder
1 pinch cayenne pepper
6 slices bacon

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, combine the beef, eggs, onion, barbecue sauce, cracker crumbs, potato chips, liquid smoke, ground black pepper, salt, garlic powder and cayenne pepper and mix well. On a lightly greased cookie sheet, shape the mixture into a loaf. Lay the bacon slices across the width of the loaf so that the entire surface is covered. Cover the loaf loosely with foil. Bake at 375 degrees F (190 degrees C) for 1 1/2 hours.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 429.8
Fat: 25.5 g
Saturated fat: 8.8 g
Carbohydrates: 22.3 g
Sugars: 6.5 g
Dietary fiber: 1.4 g
Protein: 26.5 g
Cholesterol: 143.1 mg
Sodium: 1081.5 mg
Creamy Beet Salad


Ingredients:
beets, red onion, cucumber, sour cream, plain yogurt, mayonnaise, red wine vinegar, Dijon mustard, dried dill weed, sugar

Directions:
Peel and slice beets into a mixing bowl., Add onion and cucumber., Mix remaining ingredients in a separate bowl, add salt and pepper to taste., Pour over vegetables., Toss vegetables and dressing lightly to coat., Refrigerate for at least 2 hours for flavors to blend or overnight., Serve chilled. Enjoy!, Note:  Cook time is for boiling beets.
Cottage Cheese Noodle Bake


Ingredients:
spinach, frozen spinach, olive oil, lemon, juice and rind of, olive oil, dried basil, dried thyme, dried oregano, paprika, salt, pepper, onions, cooked rice, seedless raisins, water, cottage cheese, eggs, salt, pepper, butter, paprika

Directions:
Cook spaghetti al dente, rinse, drain and set aside.
Cook spinach til tender; drain and place in bowl. Add 1 tblsp olive oil, lemon juice and rind to spinach; mix well, set aside.
Saute onions with spices in the 2 tblsp olive oil until transparent.Stir in rice, water and raisins; heat through; set aside.
In separate bowl, stir eggs with salt and pepper. Add cottage cheese and mix well; set aside.
Combine bread crumbs, paprika, butter and set aside.
In a 13 x 9 oiled pan, layer: 1/2 of the onions, then 1/3 of the spaghetti, next all the spinach, then 1/3 spaghetti, then all the cheese, then remaining onions, then remaining spaghetti.
Sprinkle on the topping.Dab on more butter if desired.
Bake 350 degrees, for 1/2 hour. Lay a piece of foil over top and continue to bake for another 35 minutes or til done.
Allow to cool/set for a half hour before cutting.
Top servings with dollops of yogurt if desired.
Colored Sanding Sugar for Cookie & Cupcake Decorating


Ingredients:
turbinado sugar, water

Directions:
If using the GEL METHOD:
Put the sugar into a bowl.
On a spoon, put a little dab of the color(s] you want to use. A little goes a long way; gel colors stain much more deeply than liquid.
With a toothpick or the tines of a fork, mix the dab with a few drops of water-- no more than 4-5 drops of so. Be really careful with this step because if there's too little water, it won't diffuse enough. Too much water and the color won't stick. I like using a medicine dropper for this.
Carefully stir the spoon into the bowl of sugar, mixing thoroughly.
Shake the bowl occasionally to properly disperse the coloring.
Let the bowl of sugar sit in a safe area that is cool and dry for at least 10 minutes so the color can dry.
If using the LIQUID METHOD:
How many drops you use determine how deep you'd like the color to be or how many are required to get a certain hue. About 4-5 are medium shade depending on which one you use, ie you only need about 2 or 3 of red to get pink but about 8-10 for red.
Put the drops on a spoon, and mix thoroughly through the bowl of corase sugar.
Shake the bowl a few times to disperse all the dye. If it looks like "spotting", add another 2-3 drops of coloring to the spoon and mix again.
When you are satisfied with the color, let the bowl sit in a cool dry area for about 5-10 minutes to let the color seep in and dry.
FUN TIPS:
For rainbow sugar using the liquid dyes, don't put the dye on the spoon. Randomly put a few drops in the bowl and quickly stir it up, careful not to blend the colors together.
Put the sugar into separate bowls to get different colors instead of having to buy a whole container of colored sugar if you only want just a little bit.
French-Style Apple Rhubarb Cake
Category: world-cuisine
By Diana71

Made with a very thick vanilla batter, this rustic French dessert cake is simplicity at its best! Chunks of rhubarb are mixed in, and apple slices and sliced almonds are laid right on top. Rhubarb itself is a bit sour, but it makes for the perfect combination with this light and tasty cake. In French, this type of cake is called a 'Gateau Vite Fait' which basically means it can be quickly made!

Ingredients:
1 ¼ cups white sugar
1 stick butter
1 teaspoon vanilla extract
3  eggs
1 ⅔ cups all-purpose flour
2 teaspoons baking powder
⅛ teaspoon salt
1 ½ cups diced rhubarb
1  apple, thinly sliced
⅓ cup sliced almonds, or to taste
1 pinch white sugar, or to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch round pan. Beat 1 1/4 cups sugar and butter together using an electric mixer until well blended, light, and fluffy. Add eggs, one at a time, followed by vanilla extract, mixing well after each addition. Turn mixer to low speed and slowly add in flour, baking powder, and salt, mixing just until combined. Fold in rhubarb. Pour batter into the prepared baking pan. Smooth the top and place apple slices in a circular pattern on batter. Sprinkle almonds and additional sugar on top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Let cool, and serve warm or cold.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 9-inch cake

Calories: 384.3
Fat: 15.7 g
Saturated fat: 8.1 g
Carbohydrates: 55.9 g
Sugars: 33.8 g
Dietary fiber: 1.9 g
Protein: 6.2 g
Cholesterol: 100.3 mg
Sodium: 267.9 mg
Coconut Flour Brownies


Ingredients:
butter, cocoa powder, eggs, flax seed meal, Splenda granular, salt, vanilla

Directions:
In a microwave-proof mixing bowl, melt the butter in a microwave and sift in cocoa powder.  Blend together and let cool.
Place flax meal in a measuring cup and add enough water to make 1/2 cup.  Stir until well blended, then mix into bowl with cocoa and butter.  Add Splenda, salt and vanilla, then stir in eggs one at a time.  Sift coconut flour into batter and mix well. Fold in nuts.
Pour batter into a greased 11x7x2 or 8x8x2 inch pan. Bake at 350°F for 25 minutes (for the 11x7 pan] to 30 minutes (for the 8x8 pan] or until a toothpick inserted in the center comes out clean.  Be careful not to overcook.
Homemade Naan


Ingredients:
water, milk, kosher salt, yogurt, honey, unbleached all-purpose flour, whole wheat pastry flour

Directions:
Note: I always make bread dough with my standing mixer using a dough hook. Although artisan bread can easily be made by mixing it in a bowl with a large spoon.
In the mixer's bowl, whisk together the water, milk, yeast, salt, yogurt and honey. Add the flours, about 1/3 at a time, while mixing on low to medium speed. When all of the flour has been added and combined, turn the mixer to medium and let it knead the dough for a minute or two.
Transfer to a larger bowl that has been coated lightly with olive oil to prevent sticking. Cover the container loosely with plastic wrap or a kitchen towel, leaving some way for air to escape. Allow it to rest at room temperature for about 2 hours, or until the dough rises and collapses.
The dough can be used immediately after its initial rise, though it's much easier to handle when cold. Refrigerate until ready to use. It will last for 7 days, when refrigerated.
At this point it can also be frozen. I'll typically freeze the dough in 1/4 pound portions and thaw in the refrigerator overnight before the day I'd like to use it.
Note: This batch of dough makes enough for sixteen 1/4 pound portions.  Each 1/4 pound portion will make 2 pieces of naan, 1 pizza crust, or 1 flatbread.
On baking day  --  punch down a 1/4 pound portion of dough and divide into two equal balls. Using a rolling-pin, roll each piece of dough into an oval shape. The dough should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough, or as much as you'd like to make.
Warm a cast iron skillet over medium-high heat (you want a hot pan]. Brush both sides of the naan with olive oil or clarified butter.  Place the Naan on the hot skillet, cover and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side until large toasted spots appear on the underside. Place the naan in a tea towel-lined dish.
Repeat with the rest of the naan.
Adapted from Artisan Pizza and Flatbread in Five Minutes a Day.
Peppermint Candy Cookies


Ingredients:
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Directions:
Preheat oven to 350°F.
Tint the cookie dough with the green food coloring and flavor it with the peppermint extract. Roll it to 1/ inch thickness, and then press out 24 circles using the cookie cutter. Bake for 10-12 minutes.
When the cookies are cool, spread with frosting. Before the frosting dries, arrange red and green M&M's over the frosting  (so it looks like a Christmas ornament].
When the frosting is firm, gently wrap the cookies in cellophane and tie the ends with ribbon.
Traditional Creamy Coleslaw
Category: salad
By J.D. Bailey

A traditional creamy coleslaw.

Ingredients:
1 cup mayonnaise
¼ cup white sugar
2 tablespoons seasoned rice wine vinegar
1 ½ tablespoons lemon juice
1 tablespoon prepared horseradish
½ teaspoon onion powder
½ teaspoon dry mustard
½ teaspoon celery salt
½ teaspoon salt
½ teaspoon ground black pepper
1 (28 ounce) package coleslaw mix

Directions:
Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 12 servings

Calories: 203.7
Fat: 16.3 g
Saturated fat: 2.4 g
Carbohydrates: 13.9 g
Sugars: 5 g
Dietary fiber: 1.1 g
Protein: 1.1 g
Cholesterol: 12.3 mg
Sodium: 331.6 mg
1-Minute Blueberries & Cream


Ingredients:
frozen blueberries, low fat cottage cheese, vanilla extract, cinnamon

Directions:
Nuke the blueberries for 1 minute in the microwave. (none of that fancy schmancy defrosting!].
In the same bowl, combine with the cottage cheese, vanilla, and sprinkling of cinnamon to your liking. Then eat it. :].
flapjacks


Ingredients:
brown sugar, golden syrup, oats, butter

Directions:
Melt the butter, syrup and sugar slowly in the large saucepan.
Take off the heat and mix the oats in well until all absorbed.
Prepare something like an 8" square baking dish with silicone paper and spread the mixture evenly in.
Bake in the oven for about 25 mins at 160oC.
When still hot mark out the portions and then let it cool in the dish.
When cool re-mark the portions and serve.
W.w's Mocha Muffins


Ingredients:
all-purpose flour, light brown sugar, sugar, baking powder, baking soda, ground cinnamon, table salt, fat free egg substitute, unsweetened applesauce, canola oil, skim milk, brown sugar, walnuts

Directions:
Preheat oven to 350°F Coat a 12-cup muffin pan with cooking spray; set aside.
Combine flour, 1/2 cup of oats, cocoa powder, 2 tablespoons of coffee powder, 2 tablespoons of brown sugar, granulated sugar, baking powder, baking soda, cinnamon and salt in a large bowl; stir well.
Combine egg substitute, applesauce, oil and milk in a medium bowl; stir well. Pour egg mixture into dry ingredients and gently mix just to blend; do not beat.
To make topping, stir together remaining 3 tablespoons of oats, remaining tablespoon of brown sugar, remaining 2 teaspoons of coffee powder and walnuts in a small bowl.
Spoon about 1/4 cup of batter into each prepared muffin cup and sprinkle about 1 1/2 teaspoons of topping over each muffin. Bake until muffins spring back when lightly touched and topping is lightly browned, about 15 to 18 minutes. Remove from oven and cool in pan for 5 minutes; turn out onto rack. Serve warm or at room temperature.
TDiz Meat Hot Sauce


Ingredients:
ground beef, flour, butter, beef fat, water, paprika, chili powder, cayenne pepper, salt, cumin, thyme, allspice, clove, cinnamon, white vinegar, apple cider vinegar, tomato paste

Directions:
Brown the beef and drain.
If you are using whole spices/herbs, which I prefer for this, add all to a mortar and pestle them into a fine powder.   If you are using ground spices/herbs, just mix them all together in a bowl and set aside.   Note that you'll need more than the measurements listed above if you're using whole spices like allspice and cloves.  In the end you want the ground quantities to roughly match the amounts listed in the ingredient list.    None of these measurements is super critical.  After you make this, you'll likely tweak the spices to suit your taste anyway.
In the beef browning pan, make a roux by cooking the flour with either 1 tablespoon of the beef fat or butter.   I've done it both ways, couldn't tell the difference.
Add the roux to a 4qt saucepan over medium low heat.  Dump the beef/water mix in there.   Add the spice mixture,  vinegar, and tomato paste and whisk until it's all blended.
Bring to a simmer, stirring often.  Then reduce the heat to low and let it simmer uncovered for an hour or two, stirring occasionally to keep the meat from settling to the bottom of the pan and burning.
Finally, grind it up a bit right in the saucepan using a stick/immersion blender.   You don't want to go too far with this and make a milkshake, we're just trying to break down some of the big chunks so that the result is like finely ground beef.
Mediterranean Spread
Category: appetizers-and-snacks
By Ravan Swedlund

This is the number one requested thing for me to make, which is great because it is sooo easy! This is the best if you spread it on thick bread such as French or farmers bread. Also good with crackers.

Ingredients:
1 (8 ounce) package cream cheese, softened
¼ cup sour cream
1 (4 ounce) container crumbled feta cheese
2 teaspoons garlic powder
2 teaspoons dried dill weed

Directions:
Mix cream cheese, sour cream, feta cheese, garlic powder, and dill weed in a bowl until well blended. Cover and refrigerate for 30 minutes before serving.

Prep time: 5 mins
Total time: 35 mins
Yields: 8 servings

Calories: 153.3
Fat: 14.3 g
Saturated fat: 9.2 g
Carbohydrates: 2.3 g
Sugars: 0.8 g
Dietary fiber: 0.1 g
Protein: 4.5 g
Cholesterol: 46.5 mg
Sodium: 245 mg
Brown Sugar Apple Cake


Ingredients:
brown sugar, milk, pecans, egg, cinnamon

Directions:
Mix ingredients together until well combined.
Use a 9"x9" square baking dish.
Bake in 350° F oven for 50 minutes or until an inserted toothpick comes out clean.
Irish Potato Brown Bread (Bread Machine)


Ingredients:
water, butter, honey, whole wheat flour, bread flour, gluten, gluten, salt

Directions:
Add the ingredients to the pan according to the order in the manufacturer's instructions.
Set crust on medium and program for the Whole Wheat cycle; press Start.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.
Sand Cookies With Cinnamon


Ingredients:
all-purpose flour, margarine, sugar, baking powder, lemon, sugar

Directions:
Preheat the oven to 180ºC / (350ºF].
In an electric mixer, beat on medium speed the sugar, margarine and the lemon zest until a creamy mixture. Reduce the mixer speed to low, add the flour mixed with the baking powder and mix until obtain a compact mixture.
Mold small portions of the dough with your hands and place them in muffin pans. Bake about 15 minutes until they begin to turn golden brown.
Remove the cookies from oven and let cool slightly. Unmold and sprinkle the cookies with sugar and cinnamon.
Irish Dairy Cake
Category: world-cuisine
By Aven

This is an authentic Irish recipe. I got it from a dear Irish friend. It is not for the faint of heart.... but it is divine.

Ingredients:
1 ½ cups butter, softened
3 cups white sugar
6  eggs at room temperature
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
3 cups all-purpose flour, sifted

Directions:
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch fluted tube pan (such as a Bundt®). Cream butter and sugar together in a mixing bowl until thoroughly combined. Beat in eggs, one at a time, beating each egg until fully incorporated before adding the next one. Mix in cream cheese and vanilla extract. Mix in flour, about 1/2 cup at a time, until batter is smooth and velvety. Pour batter into prepared pan. Bake cake in the preheated oven until top is golden brown, about 1 1/2 hours.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 1 10-inch cake

Calories: 525.1
Fat: 27.7 g
Saturated fat: 16.7 g
Carbohydrates: 63.9 g
Sugars: 43.1 g
Dietary fiber: 0.7 g
Protein: 6.9 g
Cholesterol: 149.6 mg
Sodium: 218 mg
Meatless Loaf


Ingredients:
milk, eggs, vegetarian beef substitute, tomato paste, olive oil, celery, yellow onion, olive oil, beef broth, garlic powder, salt, pepper, oregano, marjoram, red pepper flakes, allspice, cinnamon, apple cider vinegar, brown sugar, beef broth, spicy brown mustard, ketchup, brown sugar

Directions:
Preheat oven for 375 degrees
Once you've powdered the bread, work in milk, then eggs, then tomato paste, 1tb olive oil, then meat loaf flavor packet.
Once the mix has reached an even consistency add the defrosted ground beef substitute.
Once the "beef" is incorporated, add the 1/4 cup of beef broth.
Saute the onion, carrots and celery in a frying pan until they've softened to your preferred consistency for recipes like stews.
Add garlic powder, marjoram, salt, pepper, oregano, red pepper flakes, allspice, cinnamon all to taste  (about a dash or two of each].
Finally, to the now seasoned veggies add 1 tsp apple cider vinegar before incorporating them into the beef/bread/egg mixture.
Add the 1/4 cup brown sugar to the now combined vegetables and "beef" mixture, mix well and spatula into a greased 4'' by 8'' loaf pan.
Combine the glaze ingredients (broth, mustard, ketchup, brown sugar].
Pour over the loaf, cover with tin foil.
Bake for 45 minute.
Remove foil.
Bake another 15 min or until you achieve the consistency you desire.
Allow to cool.
Dig in! Pairs well with green beans and garlic bread!