xiaoxl/recipe_data huggingface dataset:
Butter Roasted Chicken, Cheesy Potatoes, and Brussels Sprouts


Ingredients:
fresh thyme sprigs, chicken breasts, butter, russet potato, parmesan cheese, Brussels sprouts, white wine

Directions:
Preheat oven to 425°F.
Pat chicken breasts dry, and season both sides with ¼ teaspoons salt and a pinch of pepper. Place a medium non-stick oven-safe pan over medium heat. Add butter to pan and let melt. Add chicken breasts, skin side down, and cook undisturbed until skin is browned, 6-8 minutes. Flip chicken and remove from burner. While chicken sears, make mashed potatoes.
Make potatoes:  Peel and cut potato into 1" dice. Bring a medium pot with potato and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until potato is fork-tender, 15-18 minutes. Drain in a colander and return to pot. Add ¾ the milk (reserve remaining for sauce], Parmesan, 1 teaspoons pepper, and ¼ teaspoons salt. Mash until smooth. Cover and set aside. While potato cooks, prepare ingredients.
Prepare the Sprouts: Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball]. Stem and coarsely chop thyme.
Place Brussels sprouts on prepared baking sheet and toss with 1 teaspoons olive oil, ¼ teaspoons salt, and a pinch of pepper. Spread into a single layer and roast until browned and tender, 10-12 minutes. Sprinkle cooked Brussels with half the thyme (reserve remaining for sauce].
Place pan with chicken in oven and roast until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes. Carefully, remove chicken from pan and rest 5 minutes. Reserve pan and any pan drippings.
Make the Sauce: Very carefully (handle is hot!], return pan used to cook chicken to medium-high heat and add white cooking wine. Bring to a boil. Add remaining milk, return to a boil, and stir constantly until sauce thickens and a line drawn in sauce holds for 10-15 seconds, 3-5 minutes. Add remaining thyme and remove from burner.
Plate mashed potatoes first, and sprouts next to taters.  Now add chicken. Add sauce to potatoes and chicken as desired. Bon appétit!
Valentine Cookies


Ingredients:
butter, flour, vanilla

Directions:
Mix in order given with a mixer. Chill dough 2-3 hours. Mix approximately 1/2 cup white sugar with a few drops of red food coloring, less for a light pink more for a darker color.
Sprinkle flour on surface and roll out dough quite thin, then embed the sugar onto the dough, spreading all over and rolling over it slightly. Use a 2 1/2 inch heart shaped cookie cutter and place on greased cookie sheet. Bake at 325 for 15 minutes.
Cool.
You can leave them like this OR --
If you roll them out thin enough, put a small amount of red jelly in between and sandwich the cookies.
Beefy Egg Noodles


Ingredients:
ground beef, onions, mushrooms, garlic powder, pepper, salt, beef broth, cornstarch, parmesan cheese

Directions:
Boil water and cook egg noodles as instructed (usually 10-12 minutes].
In a large sauce pan, brown ground beef, add onions and mushrooms.
Season with garlic, salt, and pepper.
Add broth.
Simmer uncovered for 10 minutes.
Stir in cornstarch.
Serve over noodles.
Sprinkle cheese on top.
Ginger Tea


Ingredients:
fresh ginger, whole black peppercorn, whole black cardamom seeds, clove, cinnamon sticks

Directions:
Put into pot wth a gallon of water.
Bring to boil, reduce heat and simmer for 1  hour.
Turn off heat, add two black teabags (yes, with caffeine, it is needed to  provide a catalyst for the other ingredients]. Steep for ten minutes with the  tea, then remove teabags and continue steeping another 20 minutes.
Strain.
Add  water to bring volume back to one gallon.
Store in pitchers in refrigerator.
Can freeze portions that won't be used in a week.
To serve, for each cup of tea, add a few ounces of milk, rice dream or soy milk, heat up to almost boiling.
Note: it is important to add this last ingredient to coat the stomach  to protect from possible irritation from the pepper.
This recipe has the benefits of  improving circulation, reducing fever, calming digestion, stimulating the immune system, etc. Taken as a preventative, drastically reduces the incidence of  colds, in my personal experience
Chunky Nut 'n' Chip Cookies


Ingredients:
butter, creamy peanut butter, sugar, brown sugar, egg, vanilla extract, all-purpose flour, old fashioned oats, baking soda, pecans

Directions:
In a large mixing bowl, cream the butter, peanut butter and sugars until blended.
Beat in egg and vanilla.
Combine the flour, oats and baking soda; gradually add to creamed mixture.
Stir in chocolate chips and pecans.
Drop by teaspoonfuls onto greased baking sheets.
Bake at 350 degrees F. for 10-12 minutes or until lightly browned.
Remove to wire racks to cool.
Corn and Molasses Muffins


Ingredients:
unbleached white flour, baking soda, baking powder, salt, yellow cornmeal, milk, egg, butter, molasses, sugar, cinnamon

Directions:
Preheat the oven 375°F Lightly grease 12 muffin cups.
Whisk together the dry ingredients in a medium sized bowl. Make a well in the center.
In a separate container, beat together the remaining ingredients. Pour this mixture into the dry ingredients, and stir just enough to combine thoroughly.
Fill the muffin cups just up to the edge of the pan. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Remove the muffins from the pan right away, and cool on a rack for at least 10 minutes before eating.
Pork Butt Roast with Vegetables
Category: main-dish
By Kat

Very simple, yet tasty.  The meat will melt in your mouth.  Very little preparation.  A must try.

Ingredients:
salt and pepper to taste
garlic powder to taste
6 pounds pork butt roast
2  onion, sliced
20  new potatoes, raw
16  carrots, peeled
2 cups mushrooms, halved

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat a large frying pan over medium high heat.  Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat.  Sear the meat on all sides until lightly brown.  Transfer to a roasting pan. Place onion slices over meat and in the roasting pan.  Fill the pan 2/3 full of water.  Cover and place in preheated oven for 3 hours.  Add the potatoes and carrots; cover and cook 45 minutes.  Add the mushrooms and cook another 15 minutes.  Remove and let stand at least 10 minutes before serving.

Prep time: 20 mins
Cook time: 4 hrs
Total time: 4 hrs 20 mins
Yields: 8 servings

Calories: 549.1
Fat: 20.9 g
Saturated fat: 7.1 g
Carbohydrates: 46 g
Sugars: 8.5 g
Dietary fiber: 6.8 g
Protein: 43.5 g
Cholesterol: 123.5 mg
Sodium: 277.2 mg
BLT Soup


Ingredients:
bacon, crushed tomatoes, chicken broth, white beans, lettuce, basil leaves

Directions:
Coarsely crumble bacon and set aside.
In a 2-quart saucepan, stir together the tomatoes, broth, white beans and seasoning. Bring to a simmer; stir in vinegar.
In a small bowl, toss together the leaf lettuce and basil.
Ladle soup into large bowls, garnish each serving with lettuce/basil mix and bacon.
Roasted Fennel With Chickpeas


Ingredients:
chickpeas, cold water, baking powder, fennel bulbs, white wine, extra virgin olive oil, garlic cloves, salt, white pepper, oranges, fresh lemon juice

Directions:
Soak chickpeas overnight in 8 cups of cold water.
Drain the peas, rinse, and transfer to a large pot.
Add the other 8 cups of water, baking powder and bring to a boil.
Reduce to low and cook uncovered for 1 1/2 hours or until peas are soft.
Drain and place in a large bowl.
Preheat the oven to 300 degrees.
Slice the fennel lengthwise into thin strips and lay in a deep pan.
Add wine, oil, garlic, salt and white pepper, and mix well with a wooden spoon.
Spread the mixture evenly in the pan and bake for 45 minutes, or until the fennel is soft and has absorbed most of the liquid.
As this bakes, separate the oranges into sections, and remove the membrane from each section using a paring knife.
Transfer the roasted fennel to the bowl with the chickpeas and mix well.
Add orange sections, lemon juice, and more salt and white pepper to taste.
Roasted Radishes
Category: side-dish
By Deeli

I saw a recipe for baked radishes in a magazine long, long ago and the thought so intrigued me I just had to give it a try. This is my personalized version of the original. I often switch out the thyme with either rosemary, basil, or crushed garlic, depending on my mood and what main dish these will be served with.

Ingredients:
2 bunches radishes, trimmed
2 tablespoons extra-virgin olive oil
1 teaspoon ground thyme
salt to taste
½  lemon, juiced

Directions:
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Cut radishes into halves; cut any large radishes into quarters. Stir olive oil and thyme together in a bowl and toss radishes in mixture to coat. Spread radishes onto prepared baking sheet; sprinkle with salt. Roast in the preheated oven until tender but firm in the centers, tossing every 5 minutes, 15 to 20 minutes. Drizzle with lemon juice.

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

Calories: 69.9
Fat: 6.8 g
Saturated fat: 1 g
Carbohydrates: 2.1 g
Sugars: 0.9 g
Dietary fiber: 0.8 g
Protein: 0.3 g
Sodium: 16.6 mg
Beer Cheese Bread


Ingredients:
flour, sugar, baking powder, salt, egg, beer, milk, cheddar cheese

Directions:
Preheat oven to 350 degrees.
Grease and flour a large (9-inch] loaf pan.
In a large bowl, mic together the flour, sugar, baking powder and salt.
In a small bowl mix together the egg, oil beer and milk.
Gently fold into the flour mixture, just until mixed.
Gently fold in the cheese.
Pour batter into the pan and bake for 45 to 55 minutes or until a toothpick inserted into the centr comes out clean.
Allow to cool for 30 minutes before slicing.
Three-Mushroom Rigatoni


Ingredients:
salt, rigatoni pasta, dried porcini mushrooms, extra virgin olive oil, extra virgin olive oil, portabella mushroom caps, shiitake mushroom, garlic cloves, dry red wine, rosemary sprigs, black pepper, crushed tomatoes, pecorino romano cheese

Directions:
Heat a grill pan on high.
Place a large covered pot of water on the stove to boil; add in salt and the rigatoni; cook to al dente.
Place the porcinis in a small pot with 2 cups water; bring water to a boil; then reduce heat and simmer until the liquid is reduced by half (about 10 minutes].
Pour ¼ cup olive oil into a small bowl; using a pastry brush, coat the portobello mushrooms with oil and place them on the hot grill pan; cook until they are dark and tender, 7-8 minutes, turning once; transfer them to a plate.
Pour the remaining 2 tablespoons oil into a large, deep skillet over med-high heat.
Add in the shitakes; cook for a few minutes, then add in the garlic and cook for a couple minutes longer.
Add in the wine; cook it down for 2 minutes.
Halve and slice the grilled portobellos and add them to the shitakes.
Scatter the rosemary into the pan and turn the mushrooms to distribute the herb.
Season the mushroom with salt/pepper; remove the porcinis from the steeping broth with a slotted spoon and chop them.
Stir the mushrooms and a few ladles of the steeping broth into the pan; do not use the very last of it, as any grit from the dried mushrooms will have settled at the bottom of the pot.
Stir in the tomatoes and cook for a couple of minutes more to let the flavors combine.
Drain the pasta and return it to the warm pasta pot; grate Romano cheese over the pasta and add a few ladles of the mushroom sauce to the pasta.
Toss the pasta with the sauce to coat it, then transfer it to a serving platter and top it with the remaining sauce.
Serve with more grated cheese for topping and bread for mopping.
"leftovers" Spaghetti Sauce


Ingredients:
stewed tomatoes, garlic, ground beef, granulated sugar

Directions:
I had previously browned and drained the ground beef and had it in the fridge, If you don't have this leftover, brown ground beef first in a nonstick skillet, drain off fat really well.
I use a pile of paper towels to soak up the fat.
Place ground beef in a large pot.
Stir in all other ingredients except the sugar.
Bring to a boil, stirring occasionally.
Turn heat down to low and simmer uncovered or covered for about 30 minutes or so to let the flavors mix, stirring occasionally.
Taste the sauce now and then and add more onions or garlic to taste.
Add a little sugar to neutralize the acidity of the tomatoes during the simmering.
Serve over hot spaghetti noodles.
The sauce should be fairly thick, not runny, so as you add in the ingredients, use more or less of the Prego as needed.
If too thick, add a little water, more Prego, or more stewed tomatoes with juice.
When I made mine, it was the consistency of chili.
This makes a pretty decent batch, can feed 2-4 depending on how much everyone eats in a serving.
Stove-Top " Baked Beans "


Ingredients:
onion, green pepper, butter, margarine, brown sugar, molasses, catsup, prepared mustard

Directions:
In med., sauce pan saute onions and green peppers in butter until soft., Add remaining ingrediants and bring to a boil., Lower heat to simmer and cook another 10 minutes stirring often.
Cream Cheese Corn
Category: side-dish
By Earla Taylor

Creamy corn is a wonderful foil for that Thanksgiving day turkey. Originally submitted to ThanksgivingRecipe.com.

Ingredients:
3 pounds whole corn kernels, cooked
½ cup butter
1 (8 ounce) package cream cheese

Directions:
Combine the corn, butter or margarine and the cream cheese in a medium sized saucepan. Cook over medium heat for about 20 minutes. Serve hot.

Yields: 6 - 8 servings

Calories: 395.3
Fat: 26.6 g
Saturated fat: 15.7 g
Carbohydrates: 37.9 g
Sugars: 6.3 g
Dietary fiber: 5.3 g
Protein: 8.8 g
Cholesterol: 70.1 mg
Sodium: 217.3 mg
Breakfast Kolaches
Category: breakfast-and-brunch
By Melissa Vannoy

This is a recipe that my family has created for a portable breakfast. It uses a bread machine for the dough preparation. The filling can be with a variety of things. We like the sausage, cheese, and hash browns for a breakfast meal. I prepare the recipe by filling the kolaches the night before, and keeping them in the refrigerator overnight. In the morning, I set out the kolaches to warm to room temperature while the oven is preheating, and then cook them for a quick, hot breakfast.

Ingredients:
1 cup warm milk
1  egg, lightly beaten
1  egg yolk, beaten
3 cups bread flour
½ tablespoon salt
3 tablespoons butter
¼ cup white sugar
3 teaspoons bread machine yeast
18  2 inch sausages, cut in 1/2
1 (16 ounce) package frozen hash brown potatoes
8 slices Cheddar cheese, quartered

Directions:
In the order suggested by the manufacturer, place milk, egg, egg yolk, bread flour, salt, butter, sugar and bread machine yeast in bread machine. Select Dough cycle, and press Start. Preheat oven to 375  degrees F (190 degrees C). Lightly grease a large baking sheet. On a lightly floured surface, punch down dough, and divide into 36 pieces. Roll pieces into balls. Arrange balls in a single layer on the prepared baking sheet, about 2 inches apart. Allow balls to rise 15 to 20 minutes. Flatten balls, and make a depression in the center of each. Fill each with 1 piece of sausage, about 1 tablespoon hash browns, and 1 quarter slice of cheese. Bake 15 to 18 minutes in the preheated oven, or until lightly browned.

Prep time: 30 mins
Cook time: 15 mins
Total time: 4 hrs 15 mins
Yields: 36 kolaches

Calories: 176.3
Fat: 13.5 g
Saturated fat: 6.6 g
Carbohydrates: 8.6 g
Sugars: 3.8 g
Dietary fiber: 0.5 g
Protein: 8.4 g
Cholesterol: 52 mg
Sodium: 543.8 mg
Southern Fried Peaches


Ingredients:
butter, sugar, brown sugar

Directions:
Peel and halve peaches., Melt butter in skillet., Place cut side down in skillet., When edges are browned, turn over., Sprinkle with half the sugars and allow other side to brown., Turn once more and sprinkle with remaining sugars., Cook until sugars caramelize slightly, turning peaches to coat., Serve as is or top with whipped cream and chopped pecans.
Spaghetti Goulash


Ingredients:
bacon, onions, hamburger, tomatoes, black pepper, sugar, tomato juice, spaghetti

Directions:
Fry the bacon in a big kettle, drain on paper towels.
In same pot brown the hamburg and the onions, about 15 minutes.
Return the bacon to the pot and add the tomatoes simmer for about 45 minutes.
Add the black pepper, sugar and tomato juice.
Cook your spaghetti in a separate pot, when done rinse with cool water to stop the cooking process.
Add the cooked spaghetti to the pot of sauce.
Stuffed Potato Balls ( Papas Rellenas )


Ingredients:
mashed potatoes, eggs, cornstarch, olive oil, ground beef, tomato sauce, dried oregano, salt

Directions:
Mix together the hot mashed potatoes, eggs, butter and 2 teaspoons of cornstarch. Set aside and let cool.
In a frying pan, heat the olive oil. Add the ground beef and cook until no longer pink. Stir to break up the meat.
Add the sofrito, tomato sauce, oregano and salt to the cooked ground beef. Mix thoroughly. Turn the heat to low and simmer for 30 minutes. Remove from heat and allow to cool.
Spread a spoonful of the potato dough mix in the palm of your hand. Make an indentation in the middle and stuff it with the meat mixture.
Cover the filling with more potato dough. Shape into a ball. Dust the ball lightly with the remaining cornstarch.
Repeat until mix is used up.
Deep fry the stuffed potato balls until golden (about 2 minutes].
Remove and drain on paper towels.
Servings: Makes 12 to 16 potato balls.
Sweet & Tangy Asian Marinade


Ingredients:
Japanese soy sauce, sweet sherry, honey, fresh ginger, scallions, garlic cloves, fresh ground black pepper

Directions:
In a medium bowl, whisk together the first 7 ingredients., Gradually whisk in the sesame oil., Use immediately or cover and refrigerate., Shake or whisk will before using.
3-Ingredient Biscuits


Ingredients:
self rising flour, salt

Directions:
Preheat the oven to 450°F.
In a large bowl, whisk together the flour and salt. Make a hollow center and pour in the yogurt, stirring with a fork to pull the flour into the yogurt. Mix until a moist dough forms.
Sprinkle flour onto a clean surface and turn out the dough. Fold in half, and pat down until it’s about ½” thick. Flour again if necessary as you fold and turn out.
Dip a 2” biscuit cutter into the flour and cut out biscuits, placing close together on a cake pan or baking sheet.
Bake 10-14 minutes, until light, golden brown. Serve warm.
Enjoy!
Stir-Fried Chicken in Black Bean Sauce


Ingredients:
shallots, garlic cloves, ginger and shallot sauce, white pepper, rice

Directions:
Wash rice and steam in rice cooker.
Season chicken with white pepper. Add ginger and shallot sauce and leave to marinate for 10 minutes.
Heat 2 tbsps oil in a wok and lightly fry garlic over medium heat, until golden. Add chicken and brown on all sides, turning pieces over once or twice. Remove and drain off excess oil, leaving about 1 tbsp of the cooked oil in the wok.
Fry the shallots until beginning to soften. Add black bean sauce and stir fry on high heat until sauce starts to bubble. Return chicken to wok and stir fry on high heat until cooked through.
Serve immediately with steamed white rice.
Dairy Free Mocha Cappuccino Smoothie


Ingredients:
soymilk, soft tofu, sugar

Directions:
Place all the ingredients in a blender & whizz for 1 minute until smooth & frothy.
Pour into a tall glass & serve immediately.
Whole Wheat Gingerbread Cookies


Ingredients:
unsalted butter, molasses, egg, vanilla extract, sea salt, whole wheat flour, all-purpose white flour, ground ginger, ground cinnamon, baking soda

Directions:
In a large bowl, beat together butter and sugar until light and fluffy. Beat in molasses, egg, vanilla, and salt until combined.
In a separate bowl, whisk together dry ingredients; add to wet ingredients and mix until well blended and dough forms. Cover with plastic wrap and refrigerate for at least 1 hour before handling. If chilled overnight, allow the dough to warm up slightly or it may crack when it is rolled out.
Preheat oven to 350F (175C.] Line two baking trays with parchment paper, set aside. Divide dough into 4 pieces; roll out one at a time keeping the remaining dough refrigerated.
Roll dough to ¼ inch (½ cm] thickness on a lightly floured surface. Cut into desired shapes using floured cookie cutters. Carefully transfer to prepared baking trays.
Bake for 7-9 minutes, rotating trays top to bottom halfway through, or until cookies are set. Cool 1-2 minutes on the tray then transfer to a wire rack to cool completely before decorating.
Tips: Make a simple Royal Icing to decorate. It will harden overnight, making the cookies stackable for storage. Lightly whisk together 1 egg white and ¼ tsp (1 mL] lemon juice. Gradually beat in 1 ½ - 2 ½ cups (375-625 mL] of icing sugar to desired consistency. Tint using food colouring, then pipe onto cookies using a zipper storage bag with the corner snipped off. Allow the icing to dry overnight before storing in an airtight container.
More cookie recipes are available at www.walmart.ca/recipecentre.
Anise-Almond Cookies


Ingredients:
flour, salt, butter, sugar, egg

Directions:
Heat oven to 350 degrees., Mix flour, almonds and salt, set aside., Beat butter and sugar until creamy., Blend in egg and extract., Gradually mix in flour mixture., Drop by rounded tablespoon onto ungreased cookie sheet., Bake 10 - 12  minutes until golden brown.
Taco Soup (Oamc)


Ingredients:
lean ground beef, onion, diced green chilies, corn, stewed tomatoes, pinto beans, kidney beans, fresh cilantro, monterey jack cheese, cheddar cheese

Directions:
Brown the meat with the onions in an 8-qrt stockpot.
When cooked all the way through, add remaining ingredients and cook over medium heat for 30 minutes.
Eat now if you are not freezing it.  Top with grated cheese, sour cream, tortilla chips, etc.
If freezing, let cool completely and pour into freezer bags.  First mark the bags with "Taco Soup, Reheat to Serve" and the date.
I usually let the bag partially thaw, enough to get it out of the bag and then heat over low until warmed through.
Pumpkin Turtle Cheesecake


Ingredients:
graham crackers, sugar, butter, cream cheese, sugar, eggs, canned pumpkin, pumpkin pie spice, pecans

Directions:
Heat oven to 300 degrees.  Grease 9-inch springform pan with cooking.
spray.  In small bowl, mix graham crackers with sugar and butter.  Press.
crumb mixture in bottom and 1 inch up side of pan.  Bake 8-10 minutes Let.
cool 5 minutes.
In large bowl, beat cream cheese on medium just until smooth and creamy.
(do not overbeat] On low, gradually beat in sugar.  Beat in eggs, 1 at a time,.
just until blended.
Stir in pumpkin, and pumpkin pie spice into  cream cheese.
mixture using a wire whisk until smooth.  Spoon into pan.
Bake for 1 hour and 30 mins or until edges are set but center still.
jiggles slightly when moved.
Turn off oven, open oven door at least 4 inches.  Leave cheesecake inches.
oven 30 mins longer.  Remove from oven and place on cooling rack.
Without releasing side of pan, run a knife around the edge of pan to.
loosen cheesecake.  Cool at least 30 mins, then cover loosely and.
refrigerate for at least 6 hours, or overnight.
Just before serving, run knife around edge of pan and carefully remove.
side of pan.  Put on serving plate.
Sprinkle toasted pecans over top of cheesecake.  Heat hot fudge.
topping slightly in microwave.  Drizzle over cheesecake.  Drizzle.
caramel topping over the top and serve!
Toppings are added to your taste.  you can add as little or as much as you like.  Amounts for topping are approximate.
*To toast pecans, sprinkle into ungreased skillet.  Cook over medium heat 5-7 mins, stirring often, just until pecans begin to brown.  Do not over cook.
Toasting the pecans may seem like a waste of time to some, but I find they really bring out the flavor of the pecans.  I wouldnt skip this step. :].
Easy Cheesy Corn Casserole


Ingredients:
whole kernel corn, butter, oleo, eggs, sour cream, cheddar cheese

Directions:
Melt butter or oleo in a 9" by 13" baking dish., Stir in both cans of corn., Mix eggs, onion flakes, sour cream and 1/2 of the cheese and add to baking dish., Stir in Corn Muffin Mix., Sprinkle remaining cheese on top., Bake uncovered at 350 degrees for 40 minutes.