xiaoxl/recipe_data huggingface dataset:
Chicken Tortellini Bake With Banana Cake Bon Bons


Ingredients:
sweet pepper, eggs, mozzarella cheese, fresh basil, banana, pudding

Directions:
Chicken Tortellini Bake:
Preheat oven to 375°F Toss pasta with vodka sauce and bruschetta topping; place in 9-inch square baking dish.
Place eggs in shallow bowl; place bread crumb mix in second bowl. Cut chicken into bite-size pieces. Dip chicken into egg (allowing excess to drip off]. Finally, coat chicken with bread crumb mixture; press with fingertips to coat evenly. Arrange chicken on top of pasta (wash hands]. Bake 30-35 minutes or until chicken is 165°F.
Top pasta with cheese; bake 2-3 more minutes or until cheese melts. Let stand 5 minutes to cool. Chop basil; sprinkle over top and serve.
Nutritional Information: CALORIES (per 1/6 recipe] 580kcal; FAT 32g; CHOL 170mg; SODIUM 1270mg; CARB 34g; FIBER 2g; PROTEIN 37g; VIT A 20%; VIT C 50%; CALC 50%; IRON 15%.
Banana Cake Bon Bons:
Remove cake from packaging and cut in half (reserve remaining half for another use]; slice cake thinly. Let stand 10 minutes to thaw.
Line baking sheet with foil. (Be sure pan will fit in your freezer.].
Mash banana in medium bowl; crumble pound cake and add to banana. Stir in pudding, blending until consistency of soft dough.
Roll cake mixture into 1-inch balls (or form with a portion scoop]. Place on baking sheet; freeze 10-15 minutes to harden balls.
Melt chocolate following package instructions. Dip cake balls into chocolate using two forks; letting excess chocolate drip off. Place balls on baking sheet; immediately top with sprinkles and let chocolate harden. Store in refrigerator or freezer until ready to serve. (Makes 24 bon bons.].
Nutritional Information: CALORIES (per 1/12 recipe] 300kcal; FAT 17g; CHOL 35mg; SODIUM 125mg; CARB 37g; FIBER 0g; PROTEIN 4g; VIT A 4%; VIT C 2%; CALC 6%; IRON 2%.
Cheesy Spaghetti Corn Casserole


Ingredients:
spaghetti, mild cheddar cheese, whole kernel corn, margarine, milk

Directions:
Preheat oven to 350°F., Mix both cans of corn and 1 1/2 cup of cheese in a casserole dish.and the milk, Break spaghetti into 1/4's and mix into mixture., Gently pat down so no spaghetti noodles are poking out., Sprinkle the remaining cheese over mixture., Pour margarine over mixture in a circular motion., Put foil over the top and put in oven for 1 hour., Take out of oven and stir., ENJOY!
Dreamy Stuffed Portabellas (Vegetarian)


Ingredients:
portabella mushrooms, cream cheese, garlic, salt, fresh cilantro, green onion, olive oil, salt, pepper

Directions:
Get a casserole dish and place the shrooms down face up. Take out the stems and place them inside the casserole dish also.
Drizzle the shrooms including the stems with olive oil and balsamic vinegar. Sprinkle them with salt and pepper.
Keep drizzling with olive oil and some juice from the roasted peppers' jar until soft like a cooked shroom.
In a seperate bowl mix the cream cheese, peppers, cilantro, green onions, garlic,and  pinch of salt.
Fill the shroom cups. Chop up the stems and garnish on top.
German  Style Tomato  Salad


Ingredients:
tomatoes, onion, parsley, pepper, salt, mayonnaise, bacon

Directions:
mix salad, put in frig., when ready to serve mix with dressing, toss with bacon.
Banana Bran Muffins With Lindt Chocolate Inside


Ingredients:
milk, egg, all-purpose flour, sugar, baking powder, baking soda, ground nutmeg, chocolate

Directions:
Preheat oven to 400 degrees F.  Paper line 12 (2-1/2 inch] muffin cups.  Combine egg, oil, milk, mashed banana, and crushed bran cereal.  Mix well and let stand for five minutes.  Combine flour, sugar, baking powder, baking soda and nutmeg in a separate bowl.  Add cereal banana mixture all at once to flour mixture, stirring just until moistened.  Divide evenly among the muffin cups, making sure that the chocolate is covered by batter.  Bake 20 to 25 minutes at 400 degrees F or until tester inserted in center comes out clean.
Any dark chocolate will do, but my favorite is Lindt.  I break the slices in half.
Oven Roasted Sweet Potatoes


Ingredients:
sweet potatoes, olive oil, honey, rosemary, salt

Directions:
Heat oven to 425º.
Grease bottom and sides of a jelly roll pan (15x10].
Peel sweet potatoes and slice into 3/4 inch slices.
Place in single layer in pan.
Mix remaining ingredients in small microwavable bowl and microwave, uncovered, on  high for 20 to 30 seconds or until hot.
Stir mixture and brush over potato slices.
Bake uncovered for 25 to 30 minutes or until tender.
Duchess Soup


Ingredients:
carrots, celery, onion, butter, milk, butter, flour, cheddar cheese

Directions:
Cut veggies into chunks and saute in the 1 tablespoon of butter., In large soup pan, heat milk to a weak boil., Thicken with a roux made from 2 tablespoons butter and 2 tablespoons flour., Blend in cheese, stirring constantly., Add chicken broth and sauteed veggies., Simmer 20 minutes., Great served with French bread!
Breakfast Burrito (Like Mc Donald's!)


Ingredients:
eggs, bacon bits, tortilla, cheddar cheese

Directions:
First, put your tortilla on a plate.
Next, scramble the two eggs.
Then, put the eggs in the tortilla, and spread the bacon bits around evenly.
Now, put as much shredded cheddar cheese as you want on the egg.
Microwave for 15-25 seconds (just enough to warm the egg, bacon, and tortilla, and to melt the cheese.] Take it out and fold the tortilla like a burrito!
Lastly, EAT!
Hope you enjoy!
Paul Newman's Chocolate - Orange Angel Food Cake


Ingredients:
all-purpose flour, sugar, salt, lemon juice, vanilla extract

Directions:
Preheat the oven to 350°F.
Make sure a 10" x 4" tube pan is clean, dry and free of grease.
Grate the chocolate bars on the fine holes of a cheese grater, NOT a teeny-holed citrus grater.
(Make sure you do find orange-flavored dark chocolate-- it is not very difficult to find, and absolutely essential to the recipe].
Separate the eggs, and let the egg whites come to room temperature; about 15 minutes.
Sift 1 cup of flour, 1/4 cup of the sugar, and the salt onto a piece of waxed paper.
Sift them together a total of three times.
Beat the egg whites until frothy.
Add the lemon juice and continue beating.
Sprinkle the remaining cup of sugar, 1/4 cup at a time, over the egg whites and continue beating at medium speed until the egg whites are glossy and form soft peaks that bend over at the top.
Do not overheat, or the egg whites will lose their volume.
Sift 1/4 cup of the dry ingredients over the egg whites and fold.
Gently stir in the vanilla extract and orange rind.
Alternately fold in the chocolate and remaining dry ingredients, working in small batches, until just incorporated.
Pour the batter into the tube pan and bake for 45 minutes, until the top is lightly browned.
A knife inserted in the center of the cake should come out clean.
Remove from the oven and invert the pan.
Allow the cake to cool for 30 to 45 minutes.
Run a knife around the edges of the pan and tube to loosen the cake.
You can serve this as is, or with a little whipped cream, or ice cream-- whatever your heart desires.
Enjoy!
Crisp Roast Duck


Ingredients:
boiling water, kosher salt, black pepper

Directions:
Put oven rack in middle position and preheat oven to 425°F.
If necessary, cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse duck inside and out. Prick skin all over with a sharp fork. Fold neck skin under body, then put duck, breast side up, on a rack in a 13- by 9- by 3-inch roasting pan.
Pour boiling-hot water over duck to tighten skin.
Cool duck, then pour out any water from cavity into pan.
Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and pepper.
Roast duck, breast side up, 45 minutes, then remove from oven.
Turn duck over using 2 wooden spoons, and roast 45 minutes more.
Turn duck over again (breast side up], tilting duck to drain any liquid from cavity into pan. Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2 1/4 hours].
Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board and let stand 15 minutes before carving. Discard liquid in roasting pan.
Pumpkin Spice Granola


Ingredients:
honey, brown sugar, vanilla extract, old fashioned oats, pecans, golden raisins

Directions:
Preheat your oven to 325 degrees.  Prepare a large baking sheet by lining it with parchment paper.
In a large bowl, whisk together honey, oil, brown sugar, vanilla extract, salt, and cinnamon.
Gently fold in the oats and the nuts.  Spread the mixture onto the baking sheet.  Bake for 45 minutes rotating the baking sheet half way though baking.
Remove the baking sheet from the oven.  Allow to cool for an hour.  Break apart the granola and mix in the dried fruit.  Store in an airtight container for up to two weeks.
Old-Fashioned Southern Rolls
Category: bread
By GRANNYROB

This can't-fail recipe is very easy to make. They are the only rolls I make anymore. Everyone wants the recipe.

Ingredients:
1 cup milk
½ cup shortening
¼ cup white sugar
1 cup cold water
1  egg
2 teaspoons active dry yeast
5 ½ cups all-purpose flour, divided
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoons salt

Directions:
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the shortening and sugar; stir until melted. Add cold water and let cool until lukewarm. Pour milk mixture into a large bowl. Add egg and yeast; mix well. Beat in 3 cups of flour and let stand for 20 minutes. Sift in baking powder, baking soda, salt, and 1 cup flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Divide the dough into 12 equal pieces. Divide each piece in half and form into 24 rolls. Place the rounds in a lightly greased 9x13-inch baking pan or on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden, 15 to 20 minutes.

Prep time: 40 mins
Cook time: 20 mins
Total time: 3 hrs
Yields: 2 dozen

Calories: 159.2
Fat: 5 g
Saturated fat: 1.3 g
Carbohydrates: 24.6 g
Sugars: 2.7 g
Dietary fiber: 0.8 g
Protein: 3.7 g
Cholesterol: 8.6 mg
Sodium: 194.7 mg
Brazilian Picadillo
Category: everyday-cooking
By JRICE

My aunt introduced me to this delicious dish. In the past few years I've made changes and come up with what my family feels is the best Brazilian dish around! A great chili alternative and it freezes well.

Ingredients:
2 tablespoons olive oil
7 cloves garlic, chopped
1 ½ cups chopped onion
1 ½ cups chopped green bell pepper
3 pounds lean ground beef
1 (5 ounce) jar green olives, pitted and halved
5 ounces capers, rinsed and drained
¼ cup white vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2  dried bay leaves
¼ teaspoon hot sauce
6 cups canned tomatoes, half-drained

Directions:
In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Saute garlic, onion and green pepper until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat the remaining olive oil and brown the ground beef. In a separate saucepan, combine the olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves and hot sauce. Let simmer over medium heat for 10 minutes. Place the olive mixture and the onion mixture into the pot with the ground beef. Add the half drained tomatoes and cook for 1 hour over medium heat; stirring occasionally.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 12 servings

Calories: 291.7
Fat: 17.9 g
Saturated fat: 6 g
Carbohydrates: 9.8 g
Sugars: 4.4 g
Dietary fiber: 2.6 g
Protein: 23.5 g
Cholesterol: 74.3 mg
Sodium: 1063.7 mg
Apple Pecan Crepes


Ingredients:
pecans, ground cinnamon, egg, half-and-half cream, sugar, vanilla extract

Directions:
In a bowl, combine pie filling, pecans and cinnamon; mix well.
Spread 2 rounded tablespoonfuls down the center of each crepe; roll up tightly.
Place in a greased 13-in. x 9-in. x 2-in. baking dish.
Bake, uncovered, at 375° for 10-14 minutes or until heated through.
Meanwhile, in a microwave-safe bowl, combine the egg, cream, sugar and extracts. Cover and microwave at 50% power for 5-6 minutes or until thickened, stirring every 2 minutes. Cool.
Serve over crepes.
Strawberry Spinach Salad Breakfast Wrap
Category: main-dish
By Culinary Envy

This strawberry spinach breakfast wrap is a yummy, quick, and deliciously refreshing packed-full-of-nutrients morning meal. Perfect healthy alternative! Assemble right before eating.

Ingredients:
¼ cup walnut pieces
¼ (16 ounce) package hulled and sliced strawberries
1 teaspoon coconut sugar
2 tablespoons nonfat Greek yogurt
1 teaspoon fresh lime juice
½ teaspoon honey
1 sheet lavash bread
¾ cup fresh spinach
2 slices turkey bacon, cooked and crumbled
2 teaspoons chia seeds

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet and toast until fragrant, tossing a couple of times to ensure even browning, 5 to 8 minutes. Combine strawberry slices and coconut sugar in a small bowl. Let stand for 5 minutes, stirring occasionally. Mix together yogurt, lime juice, and honey to make the dressing. Spread the dressing over the lavash bread. Top with spinach, strawberries, bacon, walnuts, and chia seeds. Roll up the wrap and cut in half.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 servings

Calories: 368.8
Fat: 17.5 g
Saturated fat: 2.5 g
Carbohydrates: 42 g
Sugars: 9.1 g
Dietary fiber: 6.3 g
Protein: 14.9 g
Cholesterol: 25.2 mg
Sodium: 590.8 mg
Dad's Garlic & Wine Bread


Ingredients:
butter, garlic clove, dry red wine

Directions:
Preheat the oven to 400.
Slice the bread almost all the way through in 1" - 1-1/2" slices.  (You want the loaf to stay intact while baking but easy to separate once baked].
Place bread in a jelly roll pan on a large enough sheet of aluminum foil that you can fold the sides up to contain the wine/butter mixture (you WANT the bread to sit in the wine/butter mixture -- Oh yes].
Place a sliver of garlic between each slice.
Melt butter in glass cup measure in microwave.
Stir in an equal amount of red wine to the cup.
Drizzle the wine/butter mixture between each slice and pour remainder over the top.  If you double the recipe, you'll want to mix it again mid-pour as the wine & butter tend to separate.
Bake at 400 for about 20 minutes.  Bread is done with the top and especially the bottom of the bread is crusty.  We remove the garlic before eating so as not to offend others the next day.
If you don't like this, you'll be the first one who didn't.
Bread Machine Swedish Coffee Bread


Ingredients:
milk, salt, butter, all-purpose flour, sugar, active dry yeast, ground cardamom, sugar, sugar

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
When the dough cycle has finished, divide into three equal portions. Roll each piece into a rope 12 to 14 inches long. Lay the three ropes side by side, then braid together. Tuck the ends underneath, and place onto a greased baking sheet, cover loosely with a towel, and allow to rise until doubled in bulk.
Preheat oven to 375 degrees F (190 degrees C].
Brush the braid with beaten egg white and sprinkle with pearl sugar. Bake in preheated oven until golden brown, 20 to 25 minutes.
Steak on a Stick
Category: everyday-cooking
By Dominique Lynne

A quick and easy, very tasty version of the teriyaki steak-on-a-stick that you get from a Chinese restaurant. It's great as an appetizer or even as finger food at a football watching party! I also use it for just plain old regular steaks to grill! Either way, it's awesome! My uncle came up with the recipe and gave it to my mother, who passed it on to me! LOVE it!

Ingredients:
½ cup soy sauce
¼ cup olive oil
¼ cup water
2 tablespoons molasses
2 teaspoons mustard powder
1 teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon onion powder
2 pounds flank steak, cut into thin strips
32  wooden skewers (8 inch long) soaked in water

Directions:
In a large resealable bag, combine the soy sauce, olive oil, water, molasses, mustard powder, ginger, garlic powder and onion powder. Seal and shake the bag to mix together. Add steak strips to the bag and seal. Refrigerate for at least 8 hours to marinate. Preheat the oven's broiler. Thread meat onto skewers and place on a broiling rack. Broil the steak for 3 to 4 minutes on each side. Arrange on a platter to serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 8 hrs 20 mins
Yields: 20 appetizer servings

Calories: 110.3
Fat: 6.6 g
Saturated fat: 1.9 g
Carbohydrates: 2.2 g
Sugars: 1.3 g
Dietary fiber: 0.1 g
Protein: 10.2 g
Cholesterol: 18.6 mg
Sodium: 386.3 mg
Zesty Spinach Salad Dressing
Category: side-dish
By Jesse

Awesome family recipe for spinach salad dressing! Best served in a classic spinach salad with hard-boiled eggs and bacon. Note: When pouring dressing, do not add the cloves of garlic into the salad as they are just used to flavor the dressing.

Ingredients:
¾ cup canola oil
¼ cup cider vinegar
2 cloves garlic, halved
2 teaspoons white sugar
2 teaspoons dry mustard
2 teaspoons salt
1 teaspoon ground black pepper

Directions:
Combine canola oil, vinegar, garlic, sugar, dry mustard, salt, and black pepper in a jar with a tight-fitting lid; cover and shake thoroughly. Refrigerate until flavors blend, about 1 hour.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 193.1
Fat: 21.3 g
Saturated fat: 1.5 g
Carbohydrates: 0.6 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Sodium: 582 mg
Argentinean Beef Stew


Ingredients:
butter, beef top round steak, carrot, beef broth, stewed tomatoes, whole kernel corn, dried oregano, salt, fresh parsley

Directions:
Melt butter in 2 quart saucepan and add beef.  Cook on medium-high heat 3-4 minutes until browned, stirring every now and then to prevent sticking.  Add all remaining ingredients (except parsley]and bring to a boil (about 3-4 minutes.
Reduce heat to medium cover and cook 14-16 minutes until veggies are tender.  Stir in parsley and serve.
Broccoli Salad with Grapes
Category: salad
By Lisa

This broccoli salad with grapes is a perfect salad for a hot summer day. The first time I tried it was at my aunt's 30-acre ranch outside of Dallas. The grapes and the bacon add an unexpected, but flavorful, twist. Add chopped cooked chicken to make this an entree.

Ingredients:
1 cup light mayonnaise
⅓ cup white sugar
1 teaspoon red wine vinegar
½ pound cooked bacon, crumbled
4 cups chopped broccoli florets
1 cup chopped celery
¾ cup grapes, halved
⅔ cup slivered almonds
½ cup raisins

Directions:
Combine mayonnaise, sugar, and red wine vinegar in a bowl to make dressing. Combine bacon, broccoli, celery, grapes, almonds, and raisins in a large bowl; stir in dressing and serve.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 397.4
Fat: 26.7 g
Saturated fat: 5.8 g
Carbohydrates: 27.3 g
Sugars: 19.6 g
Dietary fiber: 2.8 g
Protein: 14.5 g
Cholesterol: 41.7 mg
Sodium: 887.4 mg
My ZUCCHINI LASAGNE


Ingredients:
zucchini, black pepper, green bell peppers, onion, mozzarella cheese, parmesan cheese

Directions:
1.  preheat oven to 350; coat a deep 9x13 (or 8x11] inch baking dish with cooking spray.
2.  slice zucchini into thin strips with a mandoline.  Stop slicing with you see the very center of the zucchini with all the seeds and discard that part. Chop your bell pepper and onion and set aside.
3.  in a skillet, cook lean ground meat (beef / turkey] with the garlic salt, pepper and Italian seasoning in a large skillet over medium high heat for 5 minutes. Add green pepper and onion; cook and stir. Stir in ½ jar of your store bought marinara sauce. Bring to a low boil; reduce heat and simmer sauce for about 5 minutes, stir occasionally.
4.  layer lasagna by spreading ½ of the plain jar sauce into the bottom of prepared baking dish. Then layer 1/3 of the zucchini slices, ½ of meat sauce and sprinkle 1/2 cup of the mozzarella cheese. Repeat by layering 1/3 of the zucchini slices and remaining meat sauce and mozzarella cheese. Top with last 1/3 of zucchini slices and remaining plain jar sauce evenly over the top.
5.  bake for 40 minutes, uncovered. Raise oven temperature to 375, sprinkle your ½ cup parmesan cheese over the top and bake an additional 15 minutes. Let stand for 5 minutes before serving.
note: if you are prepping the lasagna ahead of time and storing it in your refrigerator before baking it, you will need to remove some of the liquid that forms with a baster before putting it into the oven.
Baked Rosemary Chicken in Artichoke-Carbonara Sauce


Ingredients:
frying chickens, bacon, fresh rosemary, salted butter, celery, water, white pepper, sea salt, salted butter, fresh parmesan cheese, bacon, canned artichoke hearts, Wondra Flour, table salt, white pepper, dried parsley

Directions:
Trim the chicken and cut it in half longways so that it will lie fairly flat, (I use a large, sharp French knife to cut through the breast side in two first, then I flip it over and rock my knife with pressure down the backbone until I have two halves].
Strip most of the rosemary leaves from the sprigs (leaving leaves on the tips] and mince the leaves. Save the stems. Place the minced rosemary leaves into a small bowl.
Mix the sea salt and the 1/2 teaspoon of white pepper into the bowl with the minced rosemary. Rub this blend on the two chicken halves, on both sides of each. Shove the rosemary stems into the chicken breasts.
Attach two raw slices of bacon to the top of each chicken half with toothpicks.
In a roasting pan, with a grill in the bottom to slightly elevate the chicken, pour in the one cup of water (it should not actually touch the chicken]. Lay the chicken halves on the grill and toss in the celery chunks. Pour the four tablespoons of melted butter slowly over the chicken halves, cover the roaster pan, and place into a pre-heated 300-degree F. oven for 2 hours.
Twenty minutes before the chicken comes out of the oven, make the white sauce over a double boiler, (I improvise a double boiler by using a cooking pot with three cups of boiling water in the bottom and set a stainless steel salad bowl on top to mix the sauce in.].
Melt the butter (the 4 tablespoons for the sauce] in the double boiler. Slowly whisk in the Wondra flour, table salt and the 1/4 teaspoon of white pepper. This makes a gooey, off-white roux.
Next, slowly whisk in the pre-warmed milk and bring to a slow boil if possible (sometimes this is hard to do -- don't worry if it doesn't boil.] Use a little more milk if necessary to make the sauce like a very thin pancake batter and maintain heat for about 15 minutes, whisking frequently. The sauce will thicken as it heats.
Add the Parmesan cheese, then the chopped artichokes, then the crumbled bacon and maintain heat for 5 more minutes, stirring carefully.
At the end of the 5 minutes, take the sauce off the heat and plate up the chicken (no celery unless desired for garnish]. Remove the toothpicks from the baked chicken (you could also create your 4 portions at this point] and, pour the sauce over it. Top the sauce with a garnish of the dried parsley and serve.
The side dishes I offer up with this dish are egg noodles with a little minced fresh garlic and butter in them (or, you could serve rice] and, steamed peas.