xiaoxl/recipe_data huggingface dataset:
Elsa's Lemon Chicken and Thyme


Ingredients:
flour, salt, pepper, boneless chicken breasts, olive oil, onion, margarine, chicken broth, lemon juice, thyme, parsley

Directions:
"Combine Flour,salt and pepper in a ziploc. Add chicken and shake to coat. Remove chicken and reserve excess flour. In a large skillet warm 1 Tbsp oil over medium heat. Add chicken and brown on one side (5 minutes] then flip chicken and brown on the other side(5 minutes] Transfer chicken to plate. Coarsely chop onion. Add margarine to skillet, when it has melted add onion soften for 2-3 minutes add reserved flour cook for one minute. Add broth,2 Tbsp of lemon juice and thyme and bring mixture to a boil. Stir constantly. Return chicken to skillet. Cook until chicken is tender about 5 minutes. stir remaining juice into sauce. Cook 2 minutes. Enjoy!"
Smoked Corned Beef Sandwiches with Coleslaw
Category: uncategorized
By Dads That Cook

A smoked corned beef brisket so tender and flavorful that you'll never prepare corned beef any other way! Paired with a quick and easy slaw... on the sandwich or on the side... it's your call! Finish the sandwiches with your favorite condiments and toppings. Sriracha aioli, stone-ground or regular yellow mustard, and sauerkraut are all great options!

Ingredients:
wood chips
½ cup ground black pepper
1 tablespoon ground paprika
1 tablespoon garlic powder
1 (3 pound) corned beef brisket with spice packet
1 cup mayonnaise
¼ cup white sugar
1 medium lemon, juiced
2 tablespoons white vinegar
2 tablespoons ground black pepper
1 tablespoon salt
1 medium head red cabbage
1 medium head green cabbage
8 (1.5 ounce) hamburger buns

Directions:
Soak wood chips in water for at least 1 hour. Preheat a smoker to 225 degrees F (107 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes. Combine pepper, paprika, and garlic powder in a bowl; add the spice packet from the brisket and mix well. Generously sprinkle the spice mixture over both sides of the brisket. Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid. Smoke brisket, maintaining the smoker's internal temperature at 225 degrees F (107 degrees C) until an instant-read thermometer inserted into the thickest part registers at least 190 to 200 degrees F (88 to 93 degrees C), 4 to 6 hours. While the brisket is cooking, prepare coleslaw. Combine mayonnaise, sugar, lemon juice, vinegar, pepper, and salt in a medium bowl; whisk until smooth. Cut each cabbage into quarters and remove the core. Thinly slice cabbage quarters and transfer to a large bowl. Pour mayonnaise dressing over top and mix well with your hands. Cover with plastic wrap and refrigerate until ready to serve. Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain. Pile beef and coleslaw atop the hamburger buns.

Prep time: 10 mins
Cook time: 4 hrs
Total time: 6 hrs 5 mins
Yields: 8 sandwiches

Calories: 616.9
Fat: 38.5 g
Saturated fat: 8.6 g
Carbohydrates: 50.5 g
Sugars: 17.2 g
Dietary fiber: 9 g
Protein: 22.1 g
Cholesterol: 83.5 mg
Sodium: 2130 mg
Corn Dodger


Ingredients:
cornmeal, salt, water

Directions:
Preheat oven to 400°F.
Combine corn meal, salt and fat; add boiling water and beat thoroughly.
Spread batter in pie plates 1/2 to 3/4 inch thick.
Bake for 30 minutes or until crisp and brown.
Serve hot with butter, gravy or as a side to stews.
Grilled Short Ribs


Ingredients:
soy sauce, brown sugar, garlic cloves, lettuce leaf, sticky rice, red miso

Directions:
Whisk together marinade ingredients (soy sauce - oil] in a 15 x 10 inch pan and add ribs to marindade, turning to coat and let marinade for 30 minutes to 2 hours at room temperature.
Prepare grill to medium high heat.
Brush grill with oil.
Grill ribs until cooked through (5 minutes per side].
Remove meat from bones.
Wrap meat in lettuce leavs  with a small amount of miso and sticky rice.
ULTIMATE COMFORT SLOW COOKER CHILI


Ingredients:
olive oil, lean ground beef, black pepper, red onions, chili powder, ground cumin, brown sugar, chipotle chile in adobo, Worcestershire sauce, dried oregano, cayenne pepper, red kidney beans, black beans, diced green chilies, roma tomatoes, garlic cloves, beer

Directions:
In a large skillet over medium, heat oil. Add ground beef and pork and cook until brown; season with freshly ground black pepper. Drain meat in a colander and return the skillet to the stove top; bring to hot again. Add onion and sauté until almost translucent, about 3 minutes. Add peppers and cook for 3 minutes.
Transfer drained meat in the slow cooker and add the pepper mixture; stir to combine. Add chili powder, cumin, New Mexico chili powder, brown sugar, chipotle pepper in adobo sauce, Cholula®, Worcestershire sauce, smoked paprika, Mexican oregano, cocoa powder, cayenne pepper and beer; stir until well blended. Add kidney beans, black beans, Prego®, green chilies, Roma tomatoes and garlic; stir to combine. Cook on Low for 6:30 hours or High for 3-4 hours.
Half way through cooking, quickly stir the chili. Served with dollop of sour cream, shredded cheese, chopped green onions and a lime wedge along with crusty bread & butter.
Note: If there’s too much liquid, lift the lid for the last 45 minutes of cooking.
Super Simple Chicken Soup


Ingredients:
extra virgin olive oil, carrot, celery, shallot, garlic, hot water, cold water, cornstarch

Directions:
Place first 5 ingredients in a soup pot and saute for 5 minutes.
Add chicken, stir.
Combine hot water and base then add to your pot.
Cook (medium boil] for 15 minutes or until carrots are done enough for you.
Combine cold water and corn starch then add to your pot while stirring.
Your soup will thicken and be ready to serve.
*You can add more cornstarch mixture if you would like it thicker. I like mine somewhere between a soup and a stew consistency.*.
Curried Carrot-Hummus Crab Cakes


Ingredients:
chickpeas, limes, lemon, garlic, asparagus spears, scallion, curry powder, cayenne pepper, ground cumin, black pepper, oregano

Directions:
Puree first 4 ingredients together to smooth consistency.
Add in half of the asparagus and half the scallions and pulse.
Put mixture into a medium mixing bowl.
Mix in crab, remaining asparagus and scallions, seasonings, and half the breadcrumbs.
The mixture will be sticky, but form into 6 patties and coat with remaining breadcrumbs.
Shake on oregano liberally on both sides and black pepper, to taste.
**TWOOPTIONS** Cook in a nonstick skillet with a little water and veggie broth (or cooking spray].
OR bake at 375*F for 20 minutes, flipping once halfway through.
Enjoy as is or as a sandwich.
Egg On The Bird's Nest!!


Ingredients:
eggs, tomato ketchup

Directions:
Pre-heat oven for 2 minutes (180C].
Beat the egg whites of the 2 eggs, one at a time, till stiff.
Now take the 2 bread slices and using a spoon, apply the egg whites in the 4 corners of each slice.
Put the entire egg yolk (without beating it] in the center of each slice.
Place on a wire rack.
Bake for 5 minutes till golden brown on either side.
Remove from oven, place on a plate.
Sprinkle salt and pepper to taste.
Decorate with Tomato Ketchup on each slice.
Enjoy it as picnic food or as a morning or evening snack!
No Fat Pork Chops


Ingredients:
black pepper, garlic powder

Directions:
Mix all dry ingredients in a small bowl. Take each chop and season well with seasoning. Spray a deep skillet with Pam spray until it is running when you tilt skillet. On a Med-High heat brown each chop and set over on a paper towel until all chops are done. Now place all chops back in skillet and pour about 2 cups of water or until about half way up the pork chops. Bring to a boil  and reduce to a heavy simmer and put a lid on.
Simmer about 30 to 45 minutes or until fork tender. Check occasionally!
Chimichurri Sauce
Category: side-dish
By COOKINCOWGIRLS

This famous Argentinean sauce is perfect for any grilled foods. My catering customers love this sauce on garlic crostini with grilled flank steak slices.

Ingredients:
1 cup fresh parsley
¾ cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
½ tablespoon minced garlic
½ tablespoon pepper sauce (such as Frank's Red Hot®)

Directions:
Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.

Prep time: 10 mins
Total time: 10 mins
Yields: 1.5 cups

Calories: 133.1
Fat: 14.2 g
Saturated fat: 2 g
Carbohydrates: 1.3 g
Sugars: 0.1 g
Dietary fiber: 0.5 g
Protein: 0.3 g
Sodium: 201.1 mg
Elegant Orzo with Wilted Spinach and Pine Nuts
Category: side-dish
By ASCALESE

Orzo pasta with wilted spinach, feta cheese, tomatoes, and balsamic vinegar - goes well with fish or chicken.

Ingredients:
1 (16 ounce) package uncooked orzo
½ cup olive oil
2 tablespoons butter
½ teaspoon minced garlic
½ teaspoon dried basil
½ teaspoon crushed red pepper flakes
1 cup pine nuts
1 (10 ounce) bag baby spinach
⅛ cup balsamic vinegar
1 (8 ounce) package crumbled feta cheese
½  fresh tomato, chopped
salt to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside. Heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned. Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted. Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes. Allow guests to adjust seasoning with salt, as needed. Enjoy!

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

Calories: 549.8
Fat: 32.5 g
Saturated fat: 9.5 g
Carbohydrates: 49.1 g
Sugars: 3.3 g
Dietary fiber: 4.4 g
Protein: 17.4 g
Cholesterol: 32.9 mg
Sodium: 514.3 mg
Gooey Chocolate Chip Sandwich Bars


Ingredients:
sweetened condensed milk, vanilla extract, unsalted butter, light brown sugar, granulated sugar, egg, vanilla extract, all-purpose flour, rolled oats, baking powder, baking soda, kosher salt

Directions:
Preheat oven to 350 degrees F. Lightly butter a 9x13-inch pan with parchment paper, allowing enough overhang on the long side to lift the bars from the pan.
Prepare the gooey chocolate filling: Place the chocolate chips and condensed milk in a small saucepan over the lowest possible heat and cook, stirring constantly, until the chocolate has melted and the mixture has thickened, 3 to 5 minutes. Turn off the heat, add vanilla, and stir until smooth. Set aside to cool to room temperature.
Prepare the cookie dough: Place the butter and sugars in a large bowl. Beat with an electric mixer until smooth and creamy. Add the egg, egg yolk and vanilla. Beat well. Whisk together the flour, oats, baking powder, baking soda and salt in a medium bowl. Add to the butter mixture. Beat until everything is well incorporated, scraping down the sides of the bowl as needed. Stir in the chocolate chips.
Prepare the bars: Using half of the batch of cookie dough, place dollops into the prepared pan and press down lightly to even it out. Pour the cooled chocolate mixture over the dough and then add small dollops of the remaining dough on top. Don't worry if the dollops don't completely cover the chocolate mixture. Just spread it together as much as you can, and let some chocolate peek through.
Bake until lightly browned, 20 to 25 minutes. Set aside to cool completely, then cut into 32 bars.
These are easiest to cut when they have chilled for a while. You'll be able to get nice, clean cuts when they're firmer, then they'll soften up a bit when they're at room temperature again.
Scrumptious Salmon Cakes
Category: appetizers-and-snacks
By Judiebug

This is one of my husband's favorite meals.

Ingredients:
2 (14.75 ounce) cans salmon, drained and flaked
¾ cup Italian-seasoned panko (Japanese bread crumbs)
½ cup minced fresh parsley
2  eggs, beaten
2  green onions, chopped
2 teaspoons seafood seasoning (such as Old Bay®)
1 ½ teaspoons ground black pepper
1 ½ teaspoons garlic powder
3 tablespoons Worcestershire sauce
3 tablespoons grated Parmesan cheese
2 tablespoons Dijon mustard
2 tablespoons creamy salad dressing (such as Miracle Whip®)
1 tablespoon olive oil, or as needed, divided

Directions:
Mix salmon, panko, parsley, eggs, green onions, seafood seasoning, black pepper, garlic powder, Worcestershire sauce, Parmesan cheese, Dijon mustard, and creamy salad dressing together in a large bowl; divide and shape into eight patties. Heat enough olive oil in a large skillet to cover the cooking surface over medium heat. Fry salmon patties in batches until browned, 5 to 7 minutes per side. Repeat with more olive oil, as needed.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 salmon cakes

Calories: 262.6
Fat: 12.3 g
Saturated fat: 2.8 g
Carbohydrates: 10.8 g
Sugars: 1.5 g
Dietary fiber: 0.4 g
Protein: 27.8 g
Cholesterol: 94.7 mg
Sodium: 781.6 mg
San Francisco Vegetable Soup over Angel Hair Pasta


Ingredients:
angel hair pasta, beef broth, dried basil leaves, crushed red pepper flakes, whole tomatoes, parmesan cheese, fresh parsley

Directions:
Combine, in a large sauce pan, the beef broth, all the frozen and fresh vegetables, and spices through the garlic salt.
Bring to a boil, reduce heat and simmer covered for about 7-8 minutes.
Add the pureed tomatoes and cook till heated through.
Cook the pasta while the soup is heating, according to the package directions.
Place pasta in 6 soup bowls, dividing evenly, and ladle the soup mixture over it.
Sprinkle the cheese and parsley on top of the soup.
White Russian Drink


Ingredients:
Kahlua, vodka, half-and-half

Directions:
Pour Kahlua and vodka into glass., Add half-and-half and Coke., Stir gently., Add ice if desired.
Crispy Tempura Batter


Ingredients:
all-purpose flour, cornstarch, seltzer water, salt

Directions:
Combine all ingredients. (seltzer water should be ice cold].
Rest the batter in the chiller for about 15 minutes.
Use as batter for seafood, meats and vegetables.
Sheila's Can't-Fail Fudge


Ingredients:
evaporated milk, sugar, salt, miniature marshmallows, vanilla, walnuts

Directions:
Combine evaporated milk, sugar, and salt.  Boil for 5 minutes, stirring constantly.  Remove from heat.
Add chocolate chips and marshmallows, and stir until melted.  Then stir in the vanilla (and add nuts, if using].
Spoon fudge into a greased 8x8x2-inch square pan.  Smooth out with spatula.  Refrigerate until cool, then cut into squares.
Becca's Bruschetta
Category: appetizers-and-snacks
By Becca

This is a great appetizer, especially for entertaining guests. It goes well with any Italian entree, doesn't require a lot of work, and it tastes wonderful!

Ingredients:
1 loaf French bread, sliced
½  sweet onion, finely chopped
2 cloves garlic, chopped
1 (2.25 ounce) can sliced black olives, drained
3 tablespoons extra virgin olive oil, divided
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh parsley
2 large fresh tomatoes, diced
1 cup crumbled feta cheese
¼ cup grated Parmesan cheese

Directions:
Preheat oven to 375  degrees F (190 degrees C). Arrange the bread slices in a single layer on a baking sheet. In a bowl, mix the onion, garlic, olives, 2 tablespoons olive oil, oregano, basil, and parsley. Gently toss in the tomatoes. Top bread slices with the tomato mixture. Sprinkle with feta cheese and Parmesan cheese. Drizzle with remaining olive oil. Bake 10 minutes in the preheated oven, or until cheese is melted and bread is lightly toasted.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 16 servings

Calories: 164
Fat: 7.3 g
Saturated fat: 3.2 g
Carbohydrates: 18.4 g
Sugars: 2.1 g
Dietary fiber: 1.2 g
Protein: 6.5 g
Cholesterol: 15.4 mg
Sodium: 419.9 mg
Gluten Free Granola With Mulberries and Walnuts (Raw Vegan)


Ingredients:
walnuts, sea salt, water, dates, cinnamon

Directions:
1. Soak walnuts and salt overnight in a large pyrex baking dish (9x13].
2. Rinse the walnuts, rinse the baking dish, then place the nuts back in the baking dish.
3. Place nuts in oven on lowest setting (our oven is 135°] and dehydrate for 24 hours or until crispy.
4. Once nuts are dehydrated, remove from oven and set aside.
5. Place dates and water in food processor and pulse until a smooth paste forms.
6. Add walnuts, apricots, mulberries and cinnamon and pulse until coarse, like granola.
7. Place in oven in large pyrex dish and dehydrate again for 24 hours or until crispy.
8. Serve as a snack or as cereal with almond milk.
Gluten Free Funnel Cake


Ingredients:
sugar, salt, gluten free baking powder, xanthan gum, eggs, milk, gluten-free vanilla extract, powdered sugar, cinnamon, strawberry, blueberries

Directions:
On the stove start heating approx 2 inches of oil in a fry pan over medium heat.
In a small mixing bowl, combine all of the dry ingredients and set aside in a sifter if you have one.
In a large mixing bowl, beat the wet ingredients together until top is slightly frothy.
Now sift or slowly add the dry ingredients you have set aside into the large mixing bowl with the wet ingredients, whisking continuously to avoid lumps.
When all ingredients are combined into a smooth creamy mixture it is time to cook.
Check your oil temperature, take a small drop of batter and drop it into the pan --  It should take just about 45-60 seconds to start browning on one side. Adjust the heat accordingly.
Use a wide tipped funnel or ziplock bag with a corner snipped off to drop strings of batter into the pan of hot oil to make whatever designs you wish. Cook until golden brown on both sides, remove from heat with metal spatula and place on a plate with wire strainer. Repeat until all the batter is gone.
Let each cake sit for a moment on the wire rack, then move to a plate and finish with your favorite toppings.
LEMON CREAM CHEESE SCROLLS......yeast Free


Ingredients:
self raising flour, salt, cream cheese, sugar, lemons, icing sugar, butter, lemon juice

Directions:
preheat oven to 190c. line a baking tray with baking paper.
in a smallish bowl, mix the cream cheese, sugar and rind together till well combined. put aside.
in a medium sized bowl, mix the flour, lemonade, cream, and salt together to form a dough.
tip dough onto a floured board and knead till smooth. incorparate more flour as needed.
roll the dough out to approximately  40 x 28 cm rectangle.
spread the cream cheese all over the top of the dough.
spread the lemon curd all over the top of the cream cheese.
starting on the long edge, roll the dough up like a swiss roll.
cut roll into 12 even pieces and place on tray.
cook for 25 -30  until golden brown.
cool in tray.
ice.
to make the icing, mix the icing sugar and butter together with enough juice to make a drizzly paste.
NOTE: I'm from australia and our lemonade is a carbonated drink. you need to use something like sprite or 7 up .
Creamy Cream Cheese Frosting
Category: desserts
By CUMMINGS

Great frosting that has cream cheese, confectioners' sugar, and whipped topping.

Ingredients:
1 (3 ounce) package cream cheese
1 ¾ cups confectioners' sugar
1 (8 ounce) container frozen whipped topping, thawed

Directions:
In a large bowl, beat cream cheese and sugar until smooth. Fold in whipped topping.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 frosting for 1 cake

Calories: 155.2
Fat: 7.2 g
Saturated fat: 5.6 g
Carbohydrates: 22.7 g
Sugars: 22.2 g
Protein: 0.8 g
Cholesterol: 7.8 mg
Sodium: 25.8 mg
Grilled Eggplant Stacks


Ingredients:
eggplant, salt, dry red wine, brown sugar, zucchini, red bell pepper, olive oil, fresh ground black pepper, fresh basil, fresh oregano

Directions:
Place eggplant slices in colander; sprinkle evenly with 1/2 tsp salt.
Let stand 10 minutes and then rinse slices thoroughly; dry with paper towels.
Combine vinegar, wine, and sugar in a small saucepan over medium heat; bring to a boil.
Reduce heat and simmer until reduced to about 1/4 cup (8 minutes].
Prepare grill.
Trim ends from the zucchini and yellow squash; slice length-wise into 4, 1/4-inch strips.
Flatten pepper pieces with hand.
Brush vegetables with olive oil then sprinkle with remaining salt and pepper.
Place pepper pieces skin side down, eggplant, zucchini and squash on grill rack.
Grill 8 minutes or until tender turning once.
Combine cheese with basil and oregano.
To assemble stack, place 1 eggplant slice on plate.
Top with 1/4 of the cheese mixture lay one strip of squash and one strip zucchini side by side.
Drizzle with 1.5 tsp balsamic mixture. Then place 1 piece of pepper and top with another eggplant slice.
Repeat procedure with remaining vegetables, cheese, and sauce.
Let stand 5 minutes before serving.
Korean Calamari - Nigella Lawson


Ingredients:
sushi rice, squid, rice wine, sake, sugar, green beans, scallions

Directions:
Prepare rice according to package directions.
Slice the calamari bodies into thin rings. Toss rings and tentacles with rice wine. After 15 minutes, remove calamari from wine.
To bowl with wine, add gochujang, sugar and sesame oil. Stir well.
Over medium-high heat, heat peanut oil in a heavy skillet. When it smokes, add corn (or green beans] and scallions. Stir-fry 2 minutes. Add squid and stir-fry until opaque, about 2 minutes. Add sauce and stir until piping hot, 30-60 seconds.
Divide rice between two bowls. Divide squid and sauce between bowls and serve.
Banana Bread (With Chocolate Chips)


Ingredients:
shortening, sugar, eggs, chocolate chips, bananas, flour, baking soda, salt

Directions:
blend shortening and sugar., mix in eggs and chocolate chips., then mix in Bananas, flour, baking soda and salt., bake at 350 for 1 hour., Cover with foil if browning too early.
Easy Dump Cake
Category: desserts
By Meredith

An EASY, moist, and delicious cake.  You just dump all the ingredients in a bowl and mix.  PERFECT for 1st-time bakers!

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (5.9 ounce) package instant chocolate pudding mix
4  eggs, beaten
⅔ cup vegetable oil
⅔ cup white sugar
⅓ cup water
1 (8 ounce) container sour cream
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan. In a bowl, mix the yellow cake mix, pudding mix, eggs, vegetable oil, sugar, and water. Gently fold in the sour cream and chocolate chips. Pour batter into the prepared Bundt pan. Bake in the preheated oven for 55 minutes. Cool in pan for 10 minutes before transferring to cooling racks.

Prep time: 25 mins
Cook time: 55 mins
Total time: 1 hr 20 mins
Yields: 1 Bundt pan

Calories: 520.6
Fat: 27.3 g
Saturated fat: 7.9 g
Carbohydrates: 66.6 g
Sugars: 46.9 g
Dietary fiber: 1.8 g
Protein: 5.5 g
Cholesterol: 71.2 mg
Sodium: 514.9 mg
Scrambled Eggs With Smoked Salmon


Ingredients:
butter, smoked salmon, eggs, water, pepper, dill weed, dill weed

Directions:
Heat butter in a skillet over med. heat until bubbly; cook and stir salmon 1 minute.
Beat eggs, water and pepper; pour into skillet.
Cook over low heat, stirring occasionally, until eggs are thickened throughout but still moist,, 3 to 5 mins.; sprinkle with snipped dillweed.
Serve on toast; garnish with additional dill weed. if desired.