xiaoxl/recipe_data huggingface dataset:
Ritz Cracker Chicken Parmesan


Ingredients:
parmesan cheese, fresh ground black pepper, all-purpose flour, eggs, milk, chicken breasts, unsalted butter, mozzarella cheese

Directions:
Preheat the oven to 350°F and butter a 9x13-inch baking dish.
Combine the Ritz crackers, Parmesan and pepper in the bowl of a food processor. Process until the mixture forms fines crumbs, about 20 seconds.
Place the flour in a large bowl for dipping. Beat the eggs with the milk in separate large bowl until frothy. Place half of the Ritz cracker and Parmesan mixture in a third bowl for dipping.
Working with one breast at a time, roll in the flour making sure it is thoroughly coated. Dip in the egg and turn until coated. Transfer to the Ritz cracker crumb bowl and turn until the chicken is completely coated. Transfer to a plate or platter.  (Can be done several hours in advance at this point. Keep refrigerated until ready to proceed].
Melt the butter with the oil in a large skillet over medium-high heat. Add the Ritz cracker-coated chicken and cook until lightly browned, 3 to 4 minutes per side.
Spread enough of the marinara sauce to thickly coat the bottom of the baking dish. Arrange the chicken on top of the sauce. Spoon the rest of the sauce over each breast and top with the mozzarella cheese and the remaining Ritz cracker and Parmesan mixture. Bake until bubbly and browned, 15 to 20 minutes.
Stuffed Tomato Parcels for the Grill


Ingredients:
olive oil, sunflower seeds, onion, garlic clove, spinach, beefsteak tomatoes, mozzarella cheese, nutmeg, red pepper flakes

Directions:
Heat the olive oil in a heavy pan.
Add sunflower seeds to the pan and cook, stirring constantly for 2 minutes until golden.
Add the onion and cook over low heat, stirring occasionally, for 5 minutes, until soft but not brown.
Add the garlic, the optional red pepper flakes and the spinach, cover, and cook for a further 2-3 minutes until the spinach has wilted.
Remove from the heat and season to taste with nutmeg, salt and pepper.  Let cool.
Cut off and reserve a thin slice from the top of each tomato and scoop out the flesh with a spoon, taking care not to pierce the shell.  Chop the flesh and stir into the spinach and cheese mixture.
Fill each tomato shells with some of the spinach and cheese mixture and replace the tops.
Cut 4 squares of foil, each large enough to enclose a tomato.  Place 1 tomato int he center of each square and fold up the sides to enclose securly.
Cook the stuffed tomatoes on a hot grill, turning them occasionally, for 10 minutes.
Serve immedicately in the foil parcels.
Note: I have also baked these in a hot oven and they turned out great.
Lasagna Stuffed Shells
Category: main-dish
By TRACI

Mmmm good!

Ingredients:
18  jumbo pasta shells
1 ½ pounds ground beef
2 tablespoons chopped onion
1 (12 ounce) can tomato paste
1 (14 ounce) can tomato sauce
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon garlic powder
2  eggs
3 cups cottage cheese
1 (16 ounce) package shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
½ teaspoon ground black pepper

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Fill a large pot with lightly-salted water and bring to a rolling boil; stir in the shell pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water. While the shells are cooking, heat a large skillet over medium-high heat; cook and stir the beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder. Bring to a simmer and cook for 5 minutes. Spread half of the sauce into a 9x13-inch baking dish. Beat the eggs in a mixing bowl. Stir in the cottage cheese, 3/4 of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Spoon the cheese mixture into the shells and set them into the prepared baking dish. Once all the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese. Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 18 stuffed shells

Calories: 734.3
Fat: 35 g
Saturated fat: 18 g
Carbohydrates: 41.7 g
Sugars: 11.8 g
Dietary fiber: 4.5 g
Protein: 63.1 g
Cholesterol: 196.8 mg
Sodium: 2486.5 mg
Microwave Caramel Popcorn
Category: desserts
By SUBGIRL

Caramel popcorn made in under 15 minutes with the miracle of the microwave. Easy and fun - not to mention delicious.

Ingredients:
4 quarts popped popcorn
1 cup brown sugar
½ cup margarine
¼ cup light corn syrup
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon baking soda

Directions:
Place the popped popcorn into a large brown paper bag. Set aside. In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda. Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 quarts

Calories: 172.6
Fat: 8.7 g
Saturated fat: 1.5 g
Carbohydrates: 23.8 g
Sugars: 14.9 g
Dietary fiber: 1.1 g
Protein: 1.1 g
Sodium: 282 mg
Little Warm Chocolate  Caramel Cakes


Ingredients:
butter, cake flour, baking soda, sugar, salt, brewed coffee, light olive oil, pure vanilla extract

Directions:
Preheat oven to 400*F.
Generously coat six 6-ounce ramekins with softened butter. Chill in the freezer for about 10 minutes, and brush with a second coat of butter. Pour 3 tablespoons caramel sauce into the bottom of each ramekin. Now put 1 tbls. of the chocolate syrup on top of the caramel sauce and transfer to the freezer for 1 hour.
Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.
Fill each ramekin with 1/3 cup of batter.
Bake at 400 degrees F until the cake is set and a toothpick inserted in the center comes out clean, and the caramel has bubbled up the sides, about 20 minutes. Enjoy!
Vegan Mashed Cauliflower (Instead of Mashed Potatoes)


Ingredients:
cauliflower floret, soymilk, water, garlic clove, salt, black pepper, cornstarch, water

Directions:
Cook frozen cauliflower by following the package directions.  Cook until it is very well done (soft!] approximately 8-10 minutes. (You may also use 1 pound of fresh cauliflower]. Put into a colander and drain.
While cauliflower is cooking, combine soy milk, garlic, water, and seasonings, in small saucepan over medium heat. When it reaches a boil, add the cornstarch/water mixture, stirring constantly until thickened. Set aside for next step.
When cauliflower is cool enough for you to handle, squeeze as much water out of it as possible.  (Put it into a colander and pressed it with the back of a big spoon].  Next, put the cauliflower into a food processor and whir on high for a minute or just mash with a fork. Add the sauce from step 2. Process/stir until the cauliflower is creamy and smooth.
Check the consistency. If it is too thick for you, add a tiny bit of soymilk, mix, and check again. Too much liquid and you will end up with soup!
Add additional seasoning to taste.  Serve hot/warm.  You may need to heat it quickly in the microwave before serving.
Pork Chops With Stuffing Casserole


Ingredients:
herb stuffing mix, milk

Directions:
Prepare stuffing mix according to directions., Place in 9x13-inch pan., Brown pork chops and place on top of stuffing., Mix soup with milk and pour over chops and stuffing., Bake at 350°F, covered, for 1 hour.
Chipotle Raspberry Pork Roast


Ingredients:
character(0]

Directions:
Place pork roast in crock pot.
Sprinkle roast with dry onion soup mix and pat soup mix into the pork roast.
Pour Chipotle Raspberry Sauce on top of roast.
Be sure to use the whole jar and coat the whole top and sides of roast.
I have a brand new fabulous crock pot so the timing may be different on yours: Set crock pot on low for 6-7 hours and on high for 3. I set mine the first time on high for 4 and was a little dry. I like my pork medium well though! So 3 hours on high worked for me.
Spatchcock Chicken
Category: meat-and-poultry
By SandyG

Spatchcocking makes for a bird with super crisp skin and moist meat, in about half the time it takes to roast a whole bird.

Ingredients:
2 (3 1/2) pound whole chickens, wingtips removed
2 teaspoons salt
1 teaspoon dried tarragon
1 teaspoon paprika
¼ teaspoon black pepper
4 teaspoons olive oil
2  lemons, thinly sliced and seeded

Directions:
Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil. Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken. Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer. Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.

Prep time: 10 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 8 servings

Calories: 545.4
Fat: 32.1 g
Saturated fat: 8.6 g
Carbohydrates: 0.4 g
Dietary fiber: 0.1 g
Protein: 59.9 g
Cholesterol: 239 mg
Sodium: 758.1 mg
Valentine Nutella Love Letters


Ingredients:
puff pastry, powdered sugar

Directions:
Preheat oven to 375 degrees.
Cut puff pastry dough into 8 triangles.
Place 1 teaspoon of nutella hazelnut spread in the center.
Fold both bottom triangle edges in to the center, then fold the top center triangle down to form an envelope.
Place on baking tray.
Bake for 12 minutes or until done.
LET COOL!  That nutella gets HOT!
Sprinkle with powdered sugar, if desired.
Enjoy!
You can fill your pastry envelopes with anything - just don't over stuff.  We have tried chocolate chips, marshmallows, pecans, caramels --  all delicious!  These are also great using the refrigerated crescent dough in a tube.
Peanut Butter Lover's Puppy Chow


Ingredients:
peanut butter, butter, margarine, vanilla extract, peanuts, powdered sugar

Directions:
Mix all ingredients but the cereal and sugar in a large pot., Heat on medium until butter and chocolate are melted., Stir in cereal., Transfer mixture to large paper bag or a bowl w/a lid., Shake puppy chow in powdered sugar until coated., Enjoy! :D.
NSNG Keto Salmon Patties
Category: appetizers-and-snacks
By Michael Separ

NSNG = no sugar, no grain. Baked, not fried. No gluten, low carb. Serve with lemon wedges and hot sauce.

Ingredients:
3 teaspoons olive oil, divided, or as needed
1 (14 ounce) can salmon, drained and flaked
½  red bell pepper, finely chopped
¼ cup minced fresh parsley, or to taste
2 tablespoons Dijon mustard, or more to taste
2 tablespoons finely chopped capers
salt and ground black pepper to taste
½ cup almond meal, or more as needed

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet with 1 teaspoon oil and place in the preheating oven. Mix salmon, red pepper, parsley, Dijon mustard, capers, salt, and pepper together in a medium bowl. Stir in almond meal until mixture begins to bind together. Form into four 1/2-inch-thick patties. Add patties to the preheated baking sheet. Drizzle tops with remaining olive oil. Bake until heated through and golden brown, 15 to 20 minutes.

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

Calories: 226.1
Fat: 9.8 g
Saturated fat: 0.8 g
Carbohydrates: 7 g
Sugars: 0.6 g
Dietary fiber: 0.6 g
Protein: 30.4 g
Cholesterol: 69.8 mg
Sodium: 741.6 mg
Chicken Nuggets Chicken Salad


Ingredients:
hard-boiled eggs, mayonnaise, salt, ground black pepper, sugar

Directions:
In a medium sized bowl, combine all ingredients mixing well., If  mixture looks a little too dry,add a little more mayonnaise until., desired moistness is reached., Now taste to see if seasonings need to be adjusted., Refrigerate for at least 3 hours.
Burgers Au Poivre With Potato Wedges


Ingredients:
potatoes, extra virgin olive oil, white mushrooms, onion, coarse black pepper, dry red wine, flour, beef broth, Worcestershire sauce, spinach, gorgonzola, sour cream, applesauce, horseradish, butter

Directions:
Preheat the oven to 425º. On a baking sheet, toss the potatoes with 2 tablespoons olive oil and the grill seasoning. Roast for 45 minutes.
Meanwhile, in a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the mushrooms and onion and cook until softened, about 5 minutes. Season with salt and pepper.
In a second medium skillet, heat 1 tablespoon olive oil over medium heat. Season the beef with salt and the coarse pepper. Form into 4 patties. Pour the wine into a dish. Dip each patty in the wine, then cook for 4 minutes on each side. Transfer to a plate and top with the mushrooms; cover with foil.
Add the wine to the burger skillet and reduce to a syrup. Whisk in the butter, then the flour, beef broth and Worcestershire sauce.
Heat the mushroom skillet over medium heat and add the remaining 2 tablespoons olive oil. Add the spinach and cook until wilted. Toss in the gorgonzola.
Combine the sour cream with the applesauce, horseradish and bread crumbs. Serve the burgers with the wine gravy, spinach and potatoes, and horseradish sauce for dipping.
South African Yellow Rice


Ingredients:
canola oil, ginger, ground ginger, brown sugar, turmeric, cinnamon, curry powder, basmati rice, water, salt, raisins

Directions:
Heat oil in a pot over medium heat.
Add the fresh and ground ginger, sugar, turmeric, cinnamon and curry powder.
Sauté until fragrant, about 2 minutes.
Stir in the rice and cook 2 minutes, then add the vegetable broth, salt and raisins. Bring to a boil.
Reduce heat and simmer, loosely covered, until rice is completely cooked – about 15 minutes. Add water if necessary to prevent sticking.
Remove pot from heat, cover, and allow to stand for 5 minutes.
Instant Pot Chicken Noodle Soup


Ingredients:
chicken, pepper, salt, ghee, butter, onion, minced garlic cloves, chicken broth, carrots, celery ribs, bay leaves, thyme, parsley, lemon juice, chicken broth

Directions:
Turn on Instant Pot and program to sauté. Melt butter or ghee in Instant Pot.
While waiting for butter to melt, season chicken with salt, pepper, thyme, and parsley.
Sauté onions, garlic, carrots, and celery for 3-5 minutes or until they begin softening. Toss in any remaining seasoning from chicken and lemon juice.
Arrange chicken in Instant Pot. Cover with chicken broth. If you are using regular egg noodles, you can also toss noodles into the Instant Pot at this time. Gluten free noodles must be cooked on stove top.
Lock lid in place and close pressure valve. Cook on high pressure for 7 minutes using the Poultry setting. Manually depressurize by carefully turning steam valve. If using gluten free noodles, now is the time to cook them.
Remove chicken from soup to shred. If you noodles absorbed most of the broth, and more broth until noodles are covered. Add chicken back to soup and stir. Top with parsley if desired.
Sesame Vegetable Medley


Ingredients:
broccoli floret, fresh mushrooms, garlic, water, butter, sesame seeds, salt, pepper

Directions:
In a bowl, combine the carrots, broccoli, mushrooms, garlic and water.
Cover and microwave on high for 3-5 minutes or until vegetables are tender, stirring twice and drain.
Stir in the butter, sesame seeds, salt and pepper.
Serve.
Maple Latte


Ingredients:
maple syrup, milk

Directions:
Add espresso to cup., Stir in syrups., Fill with steamed milk and stir., Top with whipped cream and sprinkle with brown sugar.
Chicken and Leek Noodle Soup


Ingredients:
extra virgin olive oil, leeks, celery & tops, carrots, bay leaf, chicken broth, cannellini beans, Italian parsley, angel hair pasta

Directions:
1. In a Dutch oven, heat the olive oil over medium heat. Add the leeks, celery, carrots, bay leaf, salt, and pepper to taste and cook until the vegetables are soft, about 20 minutes.
2. Add the chicken broth and bring to a boil, about 3 minutes. Add in chicken and beans and remove the bay leaf.
3. Stir in the parsley, spinach and broken pasta pieces. Cook till pasta is done.
**Optional: serve with shaved parmesan cheese and/or some lemon zest and a squirt of fresh lemon juice in each bowl.
Baked Tilapia with Veggies in Foil
Category: seafood
By alounsb2

This is an easy and tasty way to prepare tilapia in foil with veggies.

Ingredients:
4 (4 ounce) fillets tilapia fillets
2  carrots, julienned
1 stalk celery, julienned
2  shallots, thinly sliced
2 tablespoons dry vermouth
2 tablespoons butter

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Create aluminum foil packets for each fillet. Place fish into the individual foil packets and place carrots and celery on top of each fillet. Divide vermouth and butter evenly between each pouch. Seal each foil packet and place on a baking sheet. Bake in the preheated oven until fish fillets flake easily with a fork, 15 to 20 minutes.

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

Calories: 206.8
Fat: 7.4 g
Saturated fat: 4 g
Carbohydrates: 8.5 g
Sugars: 3 g
Dietary fiber: 1.2 g
Protein: 24 g
Cholesterol: 56.3 mg
Sodium: 123.4 mg
Crunchy Chicken Strips


Ingredients:
skinless chicken breasts, white wine, flour, milk, pepper

Directions:
Slice chicken long or short, your way is best., Soak chicken in wine for an hour or overnight., Mix together flour, bread crumbs, salt and pepper., Coat chicken strips with flour mixture., Dip in milk., Coat a second time with flour., Heat stove top to medium., Cook until  brown and cooked all the way through., Sprinkle lemon salt and pepper on both sides while cooking.
Creamy Maple Syrup


Ingredients:
granulated sugar, evaporated milk, pure vanilla extract, butter

Directions:
Combine sugar, evaporated milk, syrup and 1 t vanilla in small saucepan., Cook over medium heat, stirring constantly until sugar is dissolved., Remove from heat and stir in 2 T butter., Enjoy!
Ziploc Omelets /This Works Great! It Really Does!!!


Ingredients:
eggs, ham, cheese, hash browns, green onions, mushrooms

Directions:
Crack 2 eggs into the quart size Ziploc bag (not more than 2] shake to combine them.
Each guest adds prepared ingredients of choice to their bag and shake the bag to mix them well.
Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes.
You can usually cook 6-8 omelets in a large pot.
If you have more omelets, make another pot of boiling water.
Cut the bags and the omelet will roll out easily.
Be prepared for everyone to be amazed.
Nice to serve with fresh fruit and coffee cake;
everyone gets involved in the process and it becomes a great conversation piece.
Imagine having these ready the night before, and putting the bag in boiling water while you get ready.
Minted Orange Baby Potatoes


Ingredients:
new potatoes, butter, parmesan cheese, of fresh mint

Directions:
Boil, steam or microwave potatoes until tender, drain.
Heat butter in frying pan and add potatoes, toss gently over med heat until potatoes are browned all over.
Stir in orange rind, juice, cheese and mint.
Makhani Mattar Paneer


Ingredients:
sweet peas, cottage cheese, cashews, red onion, garlic cloves, green chilies, fresh ginger, pickled ginger, tomatoes, cumin seed, cardamom pods, cinnamon stick, bay leaves, garam masala, red chili pepper, coriander powder, cumin powder, salt, ghee

Directions:
Heat deep heavy bottom Wok
Add Cumin Seeds, Cardamom, Bay Leaf & Cinnamon and roast for 3 minutes.
Add Ghee/Oil.
Add Chopped Onion and fry till brown.
Add Chopped Green Chillies, Chopped Garlic & Ginger and Fry.
Fry till the mixture becomes dark brown and Ghee/Oil Seperates.
Add Garam Masala, Red Chilly Powder, Coriander Powder and Cumin Powder and Fry for 5 to 6 minutes.
Add the Cashews and fry for 5 minutes.
Add Tomato and fry till the Masala becomes consistent.
Add Salt and fry for 3 minutes.
Drain the Peas and add to the Masala stirring till the Masala coats the Peas.
Add Paneer and mix again so that the Masala Coats the Paneer.
Add Salt & Water
Amount of water depends upon the consistency of the gravy.
Once the water and the Masala Mixes and comes to a boil
Add the cream and bring the mixture to a boil.
Chad's Spicy Chili


Ingredients:
bacon, fire-roasted tomatoes, pinto beans, onion, green pepper, garlic cloves, chipotle chiles in adobo, Worcestershire sauce, cumin, liquid smoke, chili powder, paprika, pepper, tomato paste, beer

Directions:
Seeding or reducing the number of jalapenos will reduce the heat of the chili.
Cook bacon, reserve fat.
Cube roast and brown in some of the fat.
Chop vegetables and saute in some of the bacon fat.
Place everything in slow cooker on high for 4 hours, then reduce to low for 4 hours.
Thai Snapper With Ginger (Pla Bae Sae)


Ingredients:
savoy cabbage, red snapper fillets, mushrooms, fresh ginger, fish sauce, oyster sauce, palm sugar, cilantro leaves

Directions:
Line a medium heatproof bowl with the cabbage leaf, then add the fish, mushrooms, ginger and onions.
Bring the stock to the boil, then add the fish sauce, oyster sauce and palm sugar.
Pour the stock over the fish, place the bowl in a steamer, and steam for about 10 minutes or until the fish is cooked.
Serve sprinkled with pepper and cilantro.
Potato Cheese Soup
Category: soups-stews-and-chili
By Marilyn Johnson

A rich potato soup. It'll warm you up on a cold winter day!

Ingredients:
4  potatoes, peeled and quartered
1 small carrot, finely chopped
½ stalk celery, finely chopped
1 small onion, minced
1 ½ cups vegetable broth
1 teaspoon salt
2 ½ cups milk
3 tablespoons butter, melted
3 tablespoons all-purpose flour
1 tablespoon dried parsley
1 teaspoon ground black pepper
1 cup shredded Swiss cheese

Directions:
In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil.  Reduce heat; cover and simmer until potatoes are just tender.  Do not rinse: mash mixture slightly. Stir in milk. In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from heat: add cheese and stir until cheese is almost melted.  Let soup stand for 5 minutes.

Yields: 6 servings

Calories: 311.3
Fat: 13.1 g
Saturated fat: 8.2 g
Carbohydrates: 37.1 g
Sugars: 7.8 g
Dietary fiber: 4.1 g
Protein: 12.1 g
Cholesterol: 40 mg
Sodium: 638.4 mg
Steve's Bailey's Martini


Ingredients:
irish cream, Kahlua

Directions:
Pour all ingredients into a martini shaker with ice., Shake, Pour into a glass., Enjoy!