xiaoxl/recipe_data huggingface dataset:
Tyler Florence's Ultimate Roast Chicken


Ingredients:
whole chickens, fresh oregano, thyme, parsley, butter, orange, garlic, smoked bacon, flour, chicken broth, dry sherry

Directions:
Preheat oven to 425 degrees F.
Rinse the chicken with cool water, inside and out. Pat it dry with paper towels. Divide the herbs, keeping 1/2 of them whole. Finely chop the other half.
In a small bowl, mash the softened butter with the chopped herbs, until combined. Rub the herbed butter under the skin, as well as all over the outside of the chicken.
Season the bird all over with salt and pepper. Stuff the cavity with the orange, garlic, 1 onion, and the remaining herbs. Tie the legs together with kitchen twine to help hold its shape.
Place the chicken, breast-side up, in a roasting pan. Put the remaining onion into the pan, which will help color and flavor the sauce. Lay the strips of bacon across the breast of the chicken and roast for 25 minutes.
Remove the bacon and baste the chicken with the drippings and cook for another 25 minutes to brown the skin. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.] Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving.
Meanwhile, remove the softened onion from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings.
Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Stir in the sherry and season with salt and pepper.
To serve, carve the chicken tableside and squeeze the oranges from the cavity over the meat.
Mean Chef's Asparagus With Orange-Sesame Butter


Ingredients:
asparagus, olive oil, kosher salt, unsalted butter, fresh ground black pepper, toasted sesame seeds

Directions:
Snap the ends from the asparagus — they'll break at the point of tenderness.
Or slice the ends off closer to the root end and peel spears with a swivel-bladed vegetable peeler.
Rinse, then soak for a few minutes in a couple of changes of cold, lightly salted water.
Agitate lightly to release grit that may be trapped.
Rinse well again.
Drain and pat with paper towels to absorb moisture.
Spread asparagus in a single layer on a large, rimmed baking sheet.
Drizzle with olive oil and sprinkle with 1/4 teaspoon salt.
Shake pan to distribute ingredients.
Roast in a preheated 425-degree oven 12 to 15 minutes.
Test for tenderness.
While the asparagus is cooking, melt the butter in a small saucepan.
Whisk in the juice concentrate, sesame oil, ¼ teaspoon salt and several grindings black pepper.
Keep warm.
Transfer asparagus to a serving dish.
Drizzle with the butter, sprinkle with sesame seeds and serve immediately.
Almond Coconut Muffins
Category: bread
By jeanjeannie

My family loves these muffins and I love that they are lower in sugar.

Ingredients:
2 cups all-purpose flour
½ cup white sugar
¼ cup stevia
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup sour cream
½ cup butter, melted
2  eggs
½ teaspoon almond extract
1 cup flaked coconut
½ cup semisweet chocolate chips
½ cup sliced almonds

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups. Combine flour, sugar, stevia, baking powder, and salt together in a bowl. Whisk sour cream, butter, and eggs together in a separate bowl; stir into flour mixture just until batter is moistened. Fold coconut and chocolate chips into batter. Fill the prepared muffin cups 2/3-full with batter and top with sliced almonds. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool muffins for 5 minutes in the tin before transferring to a wire rack.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 318.2
Fat: 18.5 g
Saturated fat: 10.7 g
Carbohydrates: 36.6 g
Sugars: 14.6 g
Dietary fiber: 2 g
Protein: 5.2 g
Cholesterol: 59.8 mg
Sodium: 293.5 mg
BANANa AND WHITE CHOCOLATE SQUARES


Ingredients:
butter, white chocolate, bananas, sugar, eggs, salt, vanilla, self raising flour, bicarbonate of soda

Directions:
preheat oven to 180 Celsius line a swiss roll tin with baking paper.
in a heat proof bowl over a pot of boiling water, melt the chocolate and butter. remove from heat.
stir in the sugar, then the bananas, then the eggs, salt and vanilla.
stir in the flour until well combined. then spread into tin.
cook for 20 - 25 minutes until golden on top and a skewer comes out clean.
cool in tin for 10 minutes then remove to wire rack to cool completely.
dust with icing sugar. cut into squares to serve.
Treacle Bread


Ingredients:
dark molasses, milk, sugar, flour, salt, cream of tartar, bicarbonate of soda, ground ginger

Directions:
Heat the molasses and milk together.
Mix all dry ingredients together: add liquid until a soft dough is achieved.
With floured hands, shape into a round cake about 1 1/2 inches thick.
Cut into farls (quarters], put on a floured baking sheet and bake at 400oF for 40 minutes.
Microwave Peas


Ingredients:
"water"

Directions:
Place peas in a small pyrex casserole dish with a lid., Microwave for three minutes, stirring halfway through.
All-American Barbecue Sauce
Category: side-dish
By Chef John

I'm very excited to show you my take on America's most popular style of barbecue sauce--which of course originated in and around Kansas City. After you make a batch of this and taste just how incredible it is, I don't think you'll ever buy that stuff from the store again. Sauce may be used right away, but for best results, wrap and refrigerate for a day or two before using to allow the flavors to develop.

Ingredients:
2 cups ketchup
⅓ cup packed brown sugar
⅓ cup dark molasses
½ cup white distilled vinegar
½ teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon cayenne powder, or to taste
½ teaspoon freshly ground black pepper
¼ teaspoon ground allspice
¼ teaspoon ground coriander
¼ teaspoon ground cumin

Directions:
Combine ketchup, brown sugar, molasses, vinegar, paprika, chili powder, cayenne, black pepper, allspice, coriander, and cumin in a mixing bowl and whisk thoroughly.

Prep time: 5 mins
Total time: 5 mins
Yields: 3 cups

Calories: 45
Fat: 0.1 g
Carbohydrates: 11.6 g
Sugars: 10.1 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Sodium: 226 mg
Lacy Lemon Tuiles


Ingredients:
confectioners' sugar, all-purpose flour, butter, lemon juice

Directions:
Combine the sugar and flour, then stir in the lemon juice and melted butter until smooth.
Refrigerate the batter for a few hours.
When you are ready to bake the tuiles-.
Preheat oven to 400*F.
Place 1 teaspoon of batter on a parchment lined cookie sheet and spread it out as thinly as you can with the back of a spoon (or your finger].
Repeat until sheet has 6 cookies on it.
Bake for about 7 minutes, or until cookies are lacy and browning at the edges.
Remove from oven and let rest for just 1 minute.
Remove the tuiles with a thin spatula and drape over a rolling pin or wine bottle until cool.
Repeat with second tray.
Best to serve that day.
Halibut Puttanesca


Ingredients:
diced tomatoes, black olives, green olives, garlic cloves, capers, anchovy paste, anchovy fillets, halibut fillets, olive oil

Directions:
Heat the broiler., Rub halibut with oil., Sprinkle 1 tsp seasoning over the fish., In a skillet over high heat, bring remaining ingredients to a boil., Reduce heat and simmer for 5 minutes., Broil 10 minutes of until fish flakes., Turn once., Top with sauce.
Caramel Pretzel Nut Popcorn
Category: appetizers-and-snacks
By rookieswife

This is a very good holiday treat the my kids can't get enough of. It combines the sweetness of caramel with the saltiness of pretzels, nuts and popcorn. There is no mess because it is mixed in a large throw-away brown bag!

Ingredients:
8 cups broken salted pretzels
20 cups popped popcorn
4 cups dry roasted peanuts
3 cups brown sugar
¾ cup light corn syrup
1 ½ cups butter
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract

Directions:
Place the pretzels, popcorn and peanuts into a large paper bag or, if you have one, a very large bowl. Set aside. In a saucepan over medium heat, combine the brown sugar, corn syrup, and butter. Cook, stirring to melt the butter and dissolve the sugar, until the mixture comes to a boil. Once the mixture is at a full boil, continue to cook for 5 minutes, stirring constantly. Remove from the heat, and stir in the salt, vanilla, and baking soda. The mixture will foam up when you add the soda, so use a long spoon to stir. Immediately pour the sugar mixture over the popcorn and pretzels in the bag. Shake until evenly coated. For a crispier treat, boil the sugar mixture longer, or bake the finished mix in the oven at 350 degrees F (175 degrees C) for about 10 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 32 cups

Calories: 377.5
Fat: 21.4 g
Saturated fat: 7.4 g
Carbohydrates: 43 g
Sugars: 16.1 g
Dietary fiber: 2.7 g
Protein: 6.8 g
Cholesterol: 22.9 mg
Sodium: 616.7 mg
Honey Balsamic Vinaigrette


Ingredients:
honey, cracked black pepper, salt

Directions:
Place all ingredients except for oil in large container.
Place immersion blender in container and blend. Slowly add oil blending ingredients to create emulsification. Place in container, label, date and refrigerate.
Honey Balsamic Carrots


Ingredients:
honey, olive oil, garlic clove, carrot, fresh ground black pepper

Directions:
Mix vinegar, honey, and chicken stock in a small bowl.
Heat oil in a skillet; once hot, saute garlic until fragrant (30sec - 1 min].
Add carrots and saute for 2-3 minutes.
Stir in the vinegar mixture and let carrots cook in the sauce for a few minutes until it has reduced to a slightly sticky glaze.
Sprinkle with black pepper before serving.
Pumpkin Spice Oatmeal Cookies (Egg-Free, Milk-Free, Gluten-Free,


Ingredients:
pumpkin pie filling, brown sugar, maple syrup, pumpkin pie spice, quick-cooking oats

Directions:
Preheat oven to 350°F.
In a medium bowl, combine pumpkin pie filling, brown sugar, maple syrup and pumpkin pie spice.  Then stir in oats until thoroughly combined.
Onto a greased cookie sheet, drop cookie dough by heaping teaspoonfuls. Gently flatten cookie mounds to 1/2 inch thickness.
Bake for 14-16 minutes or until cookie bottoms are light brown, and tops are no longer shiny.
Perfect and Healthy Scrambled Eggs


Ingredients:
onions, Egg Beaters egg substitute, fat-free cheddar cheese, garlic powder, salsa, fresh basil, black pepper

Directions:
Spray a nonstick skillet with pam., Add onions and peppers to pan and saute for about 3 minutes., Combine the next 6 ingredients in a bowl., Add egg mixture to pan and scramble until completely cooked., You can serve with some additional cheese, salsa, or sour cream if you prefer.
Skillet Shrimp and Rice


Ingredients:
extra-large shrimp, extra virgin olive oil, extra virgin olive oil, paprika, salt, onion, garlic cloves, medium grain rice, diced tomatoes, water, pepper

Directions:
Adjust oven rack to middle position.
Heat oven to 350.
Toss shrimp with 1 T. oil, paprika and 1/4 t. salt in a medium bowl.
Heat 1 t. oil in a large ovenproof skillet over medium-high heat until smoking. Add half of shrimp and cook until lightly browned, 30 to 40 seconds. Turn shrimp and cook 30 seconds longer. Transfer shrimp to clean bowl. Repeat with remaining shrimp. Cover bowl and set aside.
Reduce heat to medium and add remaining 1 T. oil, chorizo, onion and garlic. Cook until sausage begins to brown, 5 to 6 minutes.
Add rice and cook 1 minute. Stir in tomatoes, water, clam juice, and 1/2 t. salt.
Bring to a boil over high heat, cover and transfer skillet to oven. Cook until rice is tender and liquid is absorbed, 20 to 30 minute.
Remove skillet from oven; stir in peas and scatter shrimp over top. Cover and set aside until shrimp and peas are heated through, about 5 minute.
Season with salt and pepper.
Serve directly from hot skillet.
Spicy-Sweet Glazed Salmon
Category: main-dish
By MOMO623

I looked for a recipe for glazed salmon and didn't find one that used the ingredients I had on hand. So I threw together what I had and came up with this tangy, spicy sweet marinade that adds flavor, but doesn't mask the flavor of the salmon. My kids and sister loved it.  They said it was better than 'restaurant salmon' It's great served with wild rice and stir fried veggies.

Ingredients:
1 ½ pounds fresh salmon fillet with skin removed
¼ cup red wine vinegar
¼ cup olive oil
¼ cup soy sauce
¼ cup water
1 tablespoon lemon juice
½ teaspoon red pepper flakes, or to taste
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons chopped fresh cilantro
⅓ cup brown sugar, packed
salt and ground black pepper to taste

Directions:
Place salmon in a shallow, flat dish, and set aside. Combine the vinegar, olive oil, soy sauce, water, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro, and brown sugar in a blender. Blend until brown sugar dissolves. Pour the marinade over the salmon to cover evenly. Cover the dish, and refrigerate at least 2 hours. Line a broiling pan with foil. Remove salmon from marinade, and place on prepared broiling pan; season to taste with salt and pepper. Transfer remaining marinade to a saucepan. Turn on broiler to low. Broil salmon about 6 inches from the heat for 5 minutes; brush with remaining marinade. Broil an additional 5 to 10 minutes, brushing 2 or 3 more times with additional marinade. Salmon is done when fish is no longer bright red and can be flaked with a fork. Meanwhile, cook the remaining marinade over low heat until it thickens and  reduces by one-third, 5 to 10 minutes. Use cooked marinade as a dipping sauce or drizzle over salmon just before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 330.2
Fat: 18.8 g
Saturated fat: 3 g
Carbohydrates: 14.5 g
Sugars: 12.4 g
Dietary fiber: 0.2 g
Protein: 25.1 g
Cholesterol: 77.1 mg
Sodium: 664.2 mg
Grilled Salmon Paprika


Ingredients:
salmon fillets, ground cumin, sea salt

Directions:
Rinse salmon, pat dry and place in an 11 x 7 baking dish.
In a small bowl, combine paprika, cumin and salt.
Drizzle agave over salmon, the sprinkle with paprika mixture.
Marinate for 30 minutes to 5 hours.
Grill salmon (skin side down] for 4-5 minutes, then turn over.
Grill on other side for 3 minutes, or until salmon is cooked through.
Scott's Coast-to-Coast Famous Chicken Wings
Category: appetizers-and-snacks
By ieetcows

Where I'm from, they're just called 'Wings.' I've made this recipe for as long as I can remember - hopping from my hometown of Buffalo, NY, to Raleigh, NC, now to Seattle, WA. This wing recipe has been sought after by many that have tasted them, and I've never given up the recipe or prep method...until now.

Ingredients:
1 gallon peanut oil
25  chicken wings, segmented and patted dry with paper towels
⅓ cup unsalted butter, melted
½ cup hot pepper sauce (such as Frank's RedHot®)
1 tablespoon garlic powder
1 tablespoon coarse-ground black pepper

Directions:
Heat oil in a deep-fryer or kettle to 375 degrees F (190 degrees C). Gently add the wings, one at a time, to the hot oil. Stir gently to assure the wings do not stick together. Fry the chicken wings in the preheated oil until cooked through and the are floating gently atop the oil, about 15 minutes.  An instant-read thermometer inserted into the thickest part of the wing should read 180 degrees F (82 degrees C). Stir the melted butter, hot pepper sauce, garlic powder, and black pepper together in a large mixing bowl until thoroughly combined. Add the cooked wings to the sauce and turn to coat; transfer to a serving platter.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 25 wings

Calories: 1230.9
Fat: 116.7 g
Saturated fat: 24.5 g
Carbohydrates: 3.1 g
Sugars: 0.9 g
Dietary fiber: 0.7 g
Protein: 44.2 g
Cholesterol: 161.4 mg
Sodium: 980.1 mg
Spinach Fandango


Ingredients:
lean ground beef, mushroom, garlic, oregano, frozen chopped spinach, sour cream, salt, pepper, mozzarella cheese

Directions:
Brown beef, add mushrooms, garlic and oregano.
Stir fry until mushrooms are light browned.
Add spinach, heat until thawed and almost all juices have cooked away, about 10 minutes.
Stir in soup, sour cream, salt and pepper.
Spoon into shallow casserole.
Scatter cheese over top.
Bake at 350 degrees for 30 minutes or until bubbly.
Tasty Cabbage Casserole


Ingredients:
head of cabbage, butter, onion, American cheese, milk

Directions:
Place cabbage in saucepan with one-inch of water., Bring to a boil., Reduce heat., Cover and simmer 3-5 minutes, or till crisp tender., Drain and set aside, the cabbage., In a large skillet, melt 5 tablespoons of butter., Saute onions until tender., Add the soup, undiluted, and mix well., Add the cheese, heating and stirring until melted., Remove from the heat and stir in cabbage., Add salt and pepper., Transfer to ungreased 2 quart Casserole Dish., In a small skillet, melt remaining tablespoon of butter., Add Bread crumbs, cook till lightly browned., Put crumbs on top of casserole ingredients., Bake uncovered at 350° for 20-30 minutes.
Ranchero Beef Pizza


Ingredients:
smoked cheddar cheese, cheddar cheese, red onions

Directions:
Heat oven to 400ºF.
Place pizza crust on ungreased cookie sheet. Sprinkle with 1 cup of the cheese. Top with beef and onion. Sprinkle with remaining cup of cheese.
Bake about 15 minute or until hot.
Grilled Shrimp Kabobs With Creole Butter


Ingredients:
butter, paprika, salt, pepper

Directions:
Combine the Smart Balance Spreadable Butter, Creole seasoning, red pepper & paprika.
Soak wooden skewers in water for at least 20 minutes.  Season shrimp lightly with salt and pepper.  Place shrimp on skewers.  Heat grill to medium heat.  When hot, lightly spray with Smart Balance Omega Non-stick Cooking Spray and add shrimp.  Grill on both side for 6 to 8 minutes.
Set shrimp aside on platter and brush Creole butter onto the shrimp.  Serve immediately.
Chicken Piccata II
Category: main-dish
By TERRY C

Lemony flavored chicken with a heavenly coating. Prepare this dish and get ready to have your tummy 'touched by an angel'!

Ingredients:
4  skinless, boneless chicken breasts
1  egg
3 tablespoons lemon juice
¼ cup all-purpose flour
⅛ teaspoon garlic powder
⅛ teaspoon paprika
¼ cup butter
2 teaspoons chicken bouillon powder
½ cup boiling water

Directions:
In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside. In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour. In a large skillet, melt butter/margarine and brown the coated chicken pieces. Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 276.3
Fat: 15.4 g
Saturated fat: 8.4 g
Carbohydrates: 7.6 g
Sugars: 0.7 g
Dietary fiber: 0.3 g
Protein: 25.9 g
Cholesterol: 138.5 mg
Sodium: 539.3 mg
T. V. P. Sausage Crumbles (Vegetarian/Vegan/Gluten-Free)


Ingredients:
boiling water, liquid smoke, soy sauce, maple syrup, blackstrap molasses, nutritional yeast, garlic powder, sage, ground fennel, black pepper, cayenne

Directions:
Stir boiling water with liquid smoke (if using], soy sauce, maple syrup, and molasses.
Meanwhile, mix TVP with dry seasonings; stir to incorporate.  Combine wet and dry mixtures.  Then allow the TVP to absorb the moisture for about 5 minutes while you heat the oil.
Fry mixture in oil in an uncovered frying pan on medium heat, about 5 minutes (or until browned], stirring occasionally.
Zesty Zucchini


Ingredients:
olive oil, zucchini, scallions, garlic cloves, salsa, salt, queso fresco, romano cheese

Directions:
In a large skillet, heat oil over medium heat. Add zucchini, scallions and garlic.
Cook, stirring, until zucchini is crisp-tender, about 3 minutes.
Add salsa and salt and cook 1 minute. Transfer to a warm serving bowl. Sprinkle with cheese and serve.
Fresh Peach Ice Cream (Regular and Diet Versions)


Ingredients:
sugar, half-and-half cream, vanilla, Equal sugar substitute, 1% low-fat milk, vanilla

Directions:
In food processor/blender, puree peaches (peeling the peaches is optional].
Blend peach puree and all ingredients until very smooth.
Chill ice cream mix until cold, about 1-2 hours.
Pour mix into your ice cream machine and process according to manufacturer's directions.
It may be necessary to continue the"chill/beat" cycle for 15-30 minutes after the first cycle stops.
Note: Since fresh Peach Ice Cream is very soft, it maybe necessary to let it"ripen" in your ice cream maker for an additional 45 minutes (or place in a bowl in freezer] if you prefer a firmer ice cream.
Super Sandwiches for Kid's Parties


Ingredients:
butter, ketchup, mayonnaise, ham, gouda cheese

Directions:
Generously butter the bread slices and arrange on your bench so that each sandwich has one slice white and one slice brown bread.
Spread the mayonnaise on the white buttered bread making sure to get right to the edges of the slice so that the ends don't get dry.
Place a slice of cheese over the mayonnaise.
Spread ketchup thinly over the brown slice, again making sure you go to the edges and then cover with a slice of ham.
Place the two pieces together, then press gently down on a cutting board and slice diagonally twice so that you have 4 triangular pieces.
Continue with the other slices until you have 32 pieces which you arrange points facing up on a platter.
Cover with cling film and chill for 2-3 hours before needed.
Decorate the platter with chips scattered over if you like.
Chocolate Chip & Nut Granola Bars


Ingredients:
oats, walnuts, flax seed, cinnamon, sweetened condensed milk, extra virgin olive oil

Directions:
Preheat oven to 325.
Chop your almonds and walnuts by hand or pulse in a food processor.
Put all dry ingredients into a large mixing bowl.
Sprinkle the cinnamon on top.
Pour the olive and oil and can of sweetened condensed milk on top of the dry ingredients.
Mix well.
Line a large rectangular baking sheet (needs to have a lip around it] with parchment paper.
Pour the mixture into the pan and press down with a spatula into one even layer (mixture will stick to spatula a bit, I just wipe that off and throw it on top when I'm done].
Bake on middle rack in oven for 25-30 minutes depending on the desired consistency.
Let cool COMPLETELY before removing them (in the parchment paper] for cutting or they will fall apart! (You can sneak one corner off because they will smell so good.].
Barbecue Chicken Pizza


Ingredients:
bacon, red onion, chicken breasts, barbecue sauce, mozzarella cheese, cilantro

Directions:
Preheat the oven to 400 degrees.
Fry bacon in a large skillet over medium-high heat until crisp. Remove from the pan to drain on paper towels; crumble.
Drain all but a tablespoon of fat from the skillet.  Add the onion and shredded chicken to the hot bacon grease in the pan.
Fry over medium heat until onion is tender. Stir in barbecue sauce or more to taste, and remove from heat.
Mix in the cooked bacon.
Roll the pizza crust dough out onto a greased cookie sheet. Spread barbecue sauce on dough. Top with mozzarella cheese, and then finally chicken mixture. Sprinkle chopped cilantro on the top.
Bake for 25 minutes and serve.