xiaoxl/recipe_data huggingface dataset:
Creole Spinach Salad


Ingredients:
bacon, celery, green bell peppers, garlic cloves, extra virgin olive oil, andouille sausages, molasses, cilantro, spinach, lump crabmeat, feta cheese

Directions:
To prepare, macerate the minced garlic in the extra virgin olive oil for at least 15 minutes, preferably while preparing the remaining ingredients.  Set aside.
In a skillet, preferably non-stick, render the fat from the bacon over medium heat.  This will take about 5-10 minutes.  When the bits of bacon are cooked, remove them and set aside, leaving the hot fat in the pan.
Add the celery, onion, and green pepper and saute until the onions become translucent.  Retaining as much of the extra virgin olive oil as possible, add the minced garlic and saute until the garlic turns light brown on the edges.
Add the andouille sausage and saute until browned.  Add the cilantro, balsamic vinegar, and molasses and stir.
Wile the liquids reduce, prepare a salad bowl or serving platter with a bed of the spinach greens.  Layer the lump crab meat, slivered almonds, and feta cheese over the spinach.  Season the salad with salt and pepper to taste.
Add the remaining extra virgin olive oil to the hot skilled and spoon it over the salad to serve.
Vegetarian Spiced Lentil Soup


Ingredients:
onions, red bell peppers, garlic cloves, chopped tomatoes, vegetable broth, cumin, chili powder, red lentils, sweetcorn, almond butter

Directions:
Start by prepping all your veg. Peel and dice the onion into small chunks. Chop the red pepper and remove the seeds, crush the garlic. Place all the chopped veg in the slow cooker.
Open the can of tomatoes and the can of sweetcorn and add the the slow cooker, then add in the rest of the ingredients (except for the almond butter].
Heat on a medium heat for 4-5 hours or on a low heat for 8-9 hours. An hour before the finish add in the almond butter and stir.
Blend if desired and serve with fresh parsley and nutritional yeast flakes.
Raspberry Chocolate Puff


Ingredients:
pecans, frozen puff pastry, frozen unsweetened raspberries, confectioners' sugar, fresh raspberry, vanilla, confectioners' sugar

Directions:
In a bowl, combine the chips and pecans.
On a lightly floured surface, roll each pastry sheet into a 12-in. square.
Cut in half lengthwise and widthwise, making eight 6-in. squares.
Spoon the chip mixture in the center of each square.
Pull all corners together below the tips of the corners, forming a pouch.
fold the corner tips down.
Place on an ungreased baking sheet.
Bake at 425° for 18-20 minutes or until golden brown.
Remove to a wire rack to cool.
In a food processor or blender, puree raspberries and confectioners' sugar.
Strain and discard seeds.
Spoon raspberry sauce onto dessert plates; top with pastry pouches.
If desired, garnish with raspberries and chips; dust with confectioners' sugar.
Instant Pot® Mexican Chicken and Rice Bowls
Category: world-cuisine
By fabeveryday

This easy, one-pot, Mexican chicken and rice dinner is done in about 30 minutes. Serve with other toppings like avocado and sour cream, if desired.

Ingredients:
olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
½ cup chicken broth
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 cup rice, rinsed until the water runs clear
½ teaspoon seasoning salt
½ teaspoon chili powder
¼ teaspoon garlic powder
4 tablespoons shredded Mexican cheese blend, or to taste
2 tablespoons chopped fresh cilantro, or to taste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add chicken and saute until edges are lightly browned, 3 to 4 minutes. Cancel Saute mode and transfer chicken to a plate. Pour chicken broth into the pot; scrape the bottom of the pot to loosen any browned bits with a spoon. Add corn, black beans, diced tomatoes with green chilies and their juices, rice, seasoning salt, chili powder, and garlic powder. Place chicken pieces on top of rice mixture. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 1 more minute. Unlock and remove the lid. Open the lid and stir  . Serve in bowls topped with shredded Mexican cheese and chopped cilantro.

Prep time: 15 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 4 servings

Calories: 545.9
Fat: 9.9 g
Saturated fat: 3.1 g
Carbohydrates: 77.7 g
Sugars: 3.5 g
Dietary fiber: 10.8 g
Protein: 38.3 g
Cholesterol: 71.6 mg
Sodium: 1366.5 mg
Chicken Sour Cream Enchilada Casserole


Ingredients:
sour cream, whole green chilies, cheddar cheese, monterey jack cheese, green onion, black olives, corn tortillas

Directions:
"Heat oven to 350 degrees. In a blender, combine soups and sour cream plus 1/2 Celsius of the cheese. Pour soup mixture into a sauce pan and heat through. Ladle a small amount of the soup mixture into a 9 x 13 inches pan. Add a layer of 6 corn tortillas, spread out to cover the bottom of the pan. Next add a layer of 1/3 of the chicken. Then add a layer of 1/3 of the cheese. Then add a layer of 1/3 of the soup mixture. Then sprinkle with 1/3 of the green chilis. Repeat layers twice. Top with olives and green onions and any remaining cheese. Bake at 350 degrees for 30 minutes or until hot and bubbly and the cheese is melted. Let set 15 minutes or more and serve."
Buttery Almond Joy Cookies


Ingredients:
butter, white sugar, brown sugar, eggs, vanilla, flour, baking soda, salt, chocolate chips, sweetened coconut

Directions:
Preheat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients. Set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time. Stir in the vanilla. Stir in the dry ingredients until well mixed, then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoons onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Peanut Butter Brownie Cookies


Ingredients:
butter, margarine, cream cheese, egg, powdered sugar, creamy peanut butter

Directions:
Preheat oven to 350 degrees F.
Beat Brownie mix, melted butter, cream cheese and egg with spoon until well blended (dough will be sticky].
Drop dough by tablespoonfuls onto ungreased cookie sheet to make 24 cookies.
Place approximately 2 inches apart.
In another bowl mix peanut butter and powdered sugar with spoon until mixture forms a ball.
With hands, roll teaspoonfuls peanut butter mixture into 24 balls.
Lightly press 1 ball into center of each ball of dough.
Bake at 350 degrees for 10 to 14 minutes or until edges are set.
Cool 1 minute; remove from cookie sheets.
Cool at least 30 minutes.
Spread thin layer of frosting over peanut butter portion of each cooled cookie (frosting optional].
Baked Sea Bass With Herbs and Lime


Ingredients:
olive oil, limes, fresh basil, fresh parsley, fresh dill, garlic clove, red onion

Directions:
Pre-heat the oven to gas mark 6/400F/200°C
Scale the fish well (ask your fishmonger to do it for you] and cut off the fins.
Wash the fish thoroughly under cold running water and pat dry with kitchen paper.
Make slashes diagonally across the fish, about 4 cuts on each side.
Place the fish in an oiled roasting tray and brush lightly with some of the oil.
Grate the zest of 1 lime and squeeze the juice.
In a bowl, mix the juice and zest with the chopped herbs, grated garlic and finely sliced red onion and stuff the mixture into the slashes.
Cut the remaining 2 limes in 4s and place alongside the fish.
Season the fish and lime with salt and freshly milled black pepper and drizzle over the remaining oil.
Place the tray on the middle shelf of the oven for about 25-30 minutes (depends on the size of the fish] until the flesh feels just firm when pressed.
If you want to double-check that the fish is cooked, part some of the flesh down to the bone and see if it flakes.
Place the fish on a serving plate and pour the remaining juices from the tray onto the fish.
To serve, place the roasted lime alongside the fish or you may want to squeeze the lime on the fish and then place the squeezed lime on the side for garnish!
Lucky Chicken With Oranges


Ingredients:
broiler-fryer chickens, ground cinnamon, ground cloves, garlic cloves, capers, dry white wine, white wine vinegar, brown sugar, oranges, cilantro, salt

Directions:
Sprinkle chicken with salt pepper, cinnamon and cloves.
In a wide frying pan, heat oil over medium-high heat; add chicken and cook until well browned on all sides. Remove chicken to a plate and discard all but 2 tablespoons of drippings.
Add garlic and onion to pan and cook until onion is limp.
Return chicken and add orange juice, dried apricots, capers, wine, and vinegar. Top each piece of chicken with a 1 tablespoon of brown sugar.
Cover and cook over low heat until chicken is no longer pink near bone (about 45 minutes]. Stir in almonds just before serving and garnish with orange slices and chopped cilantro.
Maple Baked Beets


Ingredients:
beets, unsalted butter, Spanish onion, maple syrup, grainy mustard, orange zest, fresh ground pepper

Directions:
Heat oven to 300 degrees.  Butter baking dish large enough to fit beets in single layer.
Scrub beets and trim tops to 1 inch.  Place beets in prepared dish and cover.  Bake until tender when pierced with fork, about 1 hour.  Transfer to colander and cool briefly under cold running water.  When cool enough to handle, slip off skins.  Slice 1/4" thick (about 3-1/2 cups].
Heat 2 T. butter in large heavy skillet over medium-high heat.  Add onion and saute until somewhat tender but not browned, 2-3 minutes.  Remove from skillet.
Combine remaining 2 T. butter, the syrup, orange juice, mustard, orange zest, and pepper in same skillet.  Heat over medium heat to boiling.  Add beets and onions; cook, turning frequently with spatula, until syrup is absorbed and vegetables are glazed, about 4 minutes.  Serve at once.
Edamame With Mustard Vinaigrette


Ingredients:
red wine vinegar, Dijon mustard, sea salt, salt, extra virgin olive oil, edamame, red onion, celery, fresh parsley

Directions:
Combine first 3 ingredients in a large bowl, stirring with a whisk.
Add oil, whisking until well blended.
Cook edamame in boiling water for 4 minutes.
Add onion and celery and cook an additional 1 minute.
Drain well.
Add edamame mixture to vinaigrette; toss well to coat.
Stir in parsley.
Chill at least 1 hour and serve.
Lucky Shamrocks


Ingredients:
warm water, salt, unbleached flour, mixed spice, Mixed Spice  - Traditional Old Fashioned English Pudding Spice, active dry yeast, sugar

Directions:
DOUGH: Place ingredients in your bread machine in the order specified by your operating manual.
Remove from bread pan and proceed with recipe.
SHAMROCKS: Line 2 cookie sheets with parchment paper.
Preheat oven to 400 degrees.
First divide the dough into 8-16 pieces.
To create the clover shape, take one piece of dough and divide into 3 sections. Set as small piece of the dough aside for the stem.
Next roll each piece into a 4 inch rope then twist the piece into a 5 1/2"-6" inch rope. Form the rope into a circle and pinch the ends to close. Repeat.
Now press the three pieces together into a clover shape and pinch the ends to connect them. Roll the smaller piece of dough you set aside into a stem and attach.
Using a wide spatula, carefully transfer the shamrocks to the baking sheet.
Cover and place in a warm oven to rise for about 30 minutes. Tip: Although we have a proofing feature in our oven (which I used for this recipe] you can also turn on the oven to 200 degrees then immediately turn it off leaving the oven light on. This will help the dough to rise a little.
Sprinkle with green dyed sugar, green cake sprinkles, etc. Some of the shamrocks we decorated with neon gel *after* removing from the oven.
Bake approximately 20 minutes or until the shamrocks are [lightly] browned on top and bottom. Baking time depends on the size of the pieces you make.
Decorate with frosting or gel and set aside to cool on a wire rack.
Yield varies depending on how much dough you have and how big the shamrocks are made. Prep time does not include preparing the dough.
Chicken Corn and Tomato Chowder


Ingredients:
whole chicken, onion, poultry seasoning, corn, whole tomatoes, lemon juice

Directions:
In a large saucepan, simmer chicken in 4 cups of water with onion and poultry seasoning for 45 minutes.
Remove chicken and let cool; reserve broth.
Skim fat from chicken broth. Remove meat from the chicken, discarding skin and bones.
Cut meat into bite sized pieces.
In a large saucepan, combine chicken, broth, corn, tomatoes and lemon juice. Simmer for 30 minutes. Season with salt and pepper to taste.
Mixed Greens with Raspberries and Walnuts


Ingredients:
extra virgin olive oil, raspberry vinegar, Chambord raspberry liquor, salt, pepper, fresh raspberries, walnuts

Directions:
To make the dressing: in a small bowl, whisk the olive oil, raspberry preserves, raspberry vinegar, Chambord, salt, and pepper together.
In a serving bowl, toss the salad greens, raspberries, and walnuts together.
Pour the dressing over the salad; toss to coat.
Season with salt and pepper to taste.
Hot Cider


Ingredients:
apple cider, cranberry juice, brown sugar, butter, cinnamon sticks, nutmeg, pure vanilla extract, rum

Directions:
Combine all ingredients in pot on the stove, and simmer on med-low heat until scent fills your house!
The cinnamon sticks can be placed in the cups as drink stirrers if you want.
It takes about 20 minutes of simmering for the cinnamon flavor to start coming out of the sticks, and they can be used over several tmes--just rinse and leave to dry in a warm spot.
Don't go too nuts with the nutmeg--it gets stronger during cooking and can become overpowering.
A quick grating over the pot is perfect.
I imagine you could add rum or something similar to this for an adult party.
Chicken and Preserved Lemon


Ingredients:
chicken thigh fillets, onions, garlic, cayenne pepper, paprika, lemon juice, preserved lemons, green olives, fresh parsley

Directions:
Heat the oil in a large, heavy-based frying pan.
Brown the chicken over high heat on all sides.
Remove from the pan and set aside.
Place the onion, garlic and ginger in a food processor and work until smooth.
Add this puree to the frying pan and stir over medium heat for a minute or two, then add the cayenne pepper and paprika.
Add the stock and lemon juice to the pan, bring to the boil stirring to combine.
Reduce the heat and simmer for 5 minutes or until reduced by about 1/3.
Return the chicken to the pan and add the lemon and olives and cook over a medium heat for a further 10 minutes, or until the chicken is cooked through.
Serve sprinkled with the parsley.
Oven Roasted Tomatoes With Basil and Bacon


Ingredients:
roma tomatoes, cherry tomatoes, bacon, basil leaves, garlic cloves, olive oil

Directions:
Preheat oven to 180°C
Place tomatoes, bacon, salt and pepper, minced garlic and 1/4 cup of torn basil leaves into a baking dish lined with non stick baking paper.
Drizzle lightly with olive oil.
Roast for 30-35 minutes or until the tomatoes are tender and the bacon is crispy. Top with basil leaves to serve.
English Rum Bread (Abm)


Ingredients:
water, light rum, butter, sugar, salt, bread flour, bread machine yeast

Directions:
Place all ingredients in your machine in the order recommended by your machine's manufacturer.
Select the Sweet or Basic/White cycle and press start.
Fiesta Chicken Enchiladas


Ingredients:
sour cream, green chilies, green onion, salt, monterey jack cheese, flour tortillas

Directions:
Preheat oven to 350 degrees.
Pour 1 can of enchilada sauce in a 9by13 inch baking dish.
In a large bowl,combine chicken,sour cream,chilies,onions and salt.
Stir in one cup of cheese.
Spoon about 1/3 cup of chicken mixture down the center of each tortilla.
Roll up tortillas and place seam side down in prepared baking dish.
Pour remaining can of enchilada sauce over top;sprinkle with remaining one cup of cheese.
Bake uncovered 30 minutes or until cheese is melted and enchiladas are heated through.
Serves 6-6 I have doubled this recipe before- experiment around with the enchilada sauce-- I prefer one can of green sauce and 1 red sauce-- but you can use whatever you like-- also you can add more cheese on the top-- these really are yummy!
hope ya like them-- also you can use the hot enchilada sauce instead of the mild, we just use the mild because of my kids-- they love this recipe-- not to spicy for them.
Pot Roast in the Crock Pot


Ingredients:
beef roast, salt, pepper, mushroom, carrot, potato, butter, flour

Directions:
Salt and pepper the pot roast.
Add pot roast, soup mix, stock, and vegetables to the crock pot.
Set the crock pot on low for 8 hours or high for 6 hours.
In the last hour of cooking time, mix the butter and flour and add to cooking liquids.  This will thicken the gravy.
Fasta Pasta Gorgonzola With Spinach, Red Peppers and Pine Nuts


Ingredients:
corkscrew macaroni, olive oil, garlic cloves, red bell pepper, chicken broth, fresh basil, gorgonzola, pine nuts, parmesan cheese

Directions:
Bring a large pot of salted water to a boil.  Cook pasta 10 minutes or until al dente; drain.
Cut chicken into ½--inch pieces and sprinkle with salt and pepper.  Heat 1 tablespoons olive oil in a large sauté pan and sauté chicken pieces until just cooked through, around 5 minutes.  Remove chicken and pan juices to a bowl and set aside.
Heat remaining 1 tablespoons olive oil in same pan and sauté garlic until translucent.  Do not allow it to brown.
Add the washed spinach and sauté until wilted.  Add chicken broth and red peppers and bring to a boil.  Add basil and gorgonzola and stir over medium-high heat until cheese melts completely.
Add drained pasta, chicken and juices to sauté pan and heat for 1 minute, mixing thoroughly with vegetable-cheese mixture.  Season to taste with salt and pepper.
Divide among serving plates and sprinkle with Parmesan cheese and toasted pine nuts.  Serve immediately.
Peppered Pork Chops


Ingredients:
garlic, whole coriander seed, fresh coarse ground black pepper, brown sugar, soy sauce, lemon juice, butter, parsley

Directions:
Brush fresh peaches with lemon to prevent darkening and keep refrigerated.
Combine garlic, coriander, pepper, brown sugar and soy sauce.
Place chops on shallow rimmed plate or pan and brush both sides with the mixture.
Cover and marinate at least 30 min (can be refrigerated overnight].
Grill chops over moderately hot coals, preferrably in a covered BBQ for 10-12 min per side, or until cooked thru.
5 minutes before chops are done, place peach halves on grill, brush with butter.
Top each chop with one peach half, sprinkle with chopped parsley and serve.
I "hate" Mayonnaise Tuna Fish Sandwich


Ingredients:
canned tuna, butter, margarine, olive oil, lemon pepper seasoning

Directions:
Drain tuna.
Toast 2-4 slices twelve grain bread (2 if you want a BIG sandwich, 4 if you want to share].
Butter toast.
Mix tuna with olive oil (I admit - I just pour so measurements are "guesstimated"] and 1/2 teaspoon (again - I just give a few shakes] of lemon pepper salt.
If you like you may make mixture in advance or overnight to allow the flavors to blend (just remember to refrigerate if you make in advance].
At this point if you like chopped celery or whatever you normally add to your tuna sandwich - go for it -- Hey you can use this as a base idea and go from here - I won't take offense if you "tweak" the recipe.
Enjoy.
(Note: You might be asking, "Why not just buy tuna packed in oil?" - Cuz adding olive oil is healthier and more flavorful and plus YOU determine how much oil goes in].
Orange Milkshake
Category: drinks
By Hansika Kuruppuarachchi

My favorite milkshake recipe.

Ingredients:
1 ½ cups orange juice
2 scoops vanilla ice cream
½ cup milk
2 teaspoons white sugar

Directions:
Combine orange juice, ice cream, milk, and sugar in a blender; blend until smooth. Pour milkshake into a glass.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 milkshake

Calories: 345.1
Fat: 7.8 g
Saturated fat: 4.5 g
Carbohydrates: 62.6 g
Sugars: 54.2 g
Dietary fiber: 1 g
Protein: 8.1 g
Cholesterol: 28.2 mg
Sodium: 87.3 mg
Gingerbread Men for Dogs


Ingredients:
whole wheat flour, old fashioned oats, ginger, nutmeg, garlic powder, eggs, molasses

Directions:
Place dry ingredients in a medium mixing bowl -- blend with a whisk.
add eggs, molasses and oil.mix until blended.
mixture will be crumbly.
place dough on waxed paper.knead until smooth.
roll 1/4" thick.cut with 2 1/2" cookie cutters or cut into rectangles or little gingerbread men cutters.
place on sprayed cookie sheets.
bake at 325* for 30 minutes.
Crock Pot Southern Chicken & Dumplings


Ingredients:
potato, carrots, chicken broth, flour, salt, dried thyme leaves, pepper, boneless skinless chicken thighs, frozen baby peas, baking mix, milk

Directions:
In a 3-4 quart crock pot, mix potato and carrots.
In medium bowl, combine chicken broth, flour and spices and blend well until smooth.
Pour over vegetables in crock pot.
Add chicken.
Cover crock pot.
Cook on LOW for 6-8 hours until chicken is thoroughly cooked and no longer pink in center.
Add peas and cover again.
Cook on HIGH for 20 minutes until peas are hot.
In small bowl, combine baking mix and milk and mix just until combined.
Do not over mix.
Drop by tablespoons onto hot chicken mixture in crock pot.
Cover and cook on HIGH for 20-25 minutes until dumplings are cooked through, are fluffy, and a toothpick inserted in center comes out clean.
Boston Creme Pie


Ingredients:
eggs, milk, sour cream, vanilla, French vanilla instant pudding, instant white chocolate pudding and pie filling mix, instant chocolate fudge pudding, powdered sugar

Directions:
Cake:
Combine cake mix, eggs, sour cream, 1 t of the vanilla, butter flavoring, oil, and 1 cup of the milk with a mixer for 2 minutes.
Pour batter into two greased and floured 9 inch round cake pans.
Bake 40-45 minutes. (This is a very dense cake!].
Cool in pans for 10 minutes, then turn out onto a rack to finish cooling.
Filling:
Combine the white chocolate and French vanilla pudding mixes with 3 cups of the milk and the remaining t of vanilla. Beat on high speed until it starts to thicken, about 2 minutes.
"Frosting":
Beat the chocolate pudding mix, remaining 2 cups of the milk and the powdered sugar on high speed for 2 minutes. Allow pudding mixture to thicken slightly.
To assemble:
Place first layer of cake on cake plate, and cover top with filling. It will be thick and you will probably have some left over. Top with second layer of cake. "Frost" the top only with the chocolate pudding mixture. Cover and refrigerate at least 4 hours before serving.
Cheesy Pesto Pretzel Crisps


Ingredients:
basil pesto, sun-dried tomato pesto, cream cheese

Directions:
Mix cream cheese and goat cheese with a hand mixer until smooth and creamy. Place 1 tablespoon of cheese mixture on top of Pretzel Crisps®.
Top cheese mixture with 1/8 teaspoon of basil pesto and then 1/4 teaspoon of tomato pesto. Serve immediately.