xiaoxl/recipe_data huggingface dataset:
Awesome Marinated Roast Turkey


Ingredients:
olive oil, soy sauce, prepared yellow mustard, lemon juice concentrate, garlic, dry mustard, onion, parsley, poultry seasoning, paprika, marjoram, sage, flour

Directions:
Trim off any excess fat/skin. Wash bird well, remove all innards/giblets, turkey neck; save if you are going to use them to make gravy, otherwise discard, pat bird dry, inside and out.
Blend all marinade wet and dry ingredients, heat to warm and blend either in microwave or on stove but do not let it scorch.
Put 1 TBS of flower in a turkey roasting oven bag, shake to coat insides. Put a cake cooling rack (coat w/ cooking spray to keep from sticking] inside of bag to help raise bird off bottom, set inside of turkey roasting pan.
Pour/rub marinade ingredients all over, making sure to get between skin, inside cavity of bird.
Fold back wings, let legs lay free, put bird breast up in bag.
Tie off bag and trim any excess beyond tie;.
Puff up bag to keep it off skin as much as possible.
Let bird marinate overnight in bag, in the pan ready to go in oven.
Remove middle rack and put rack/roasting pan in lowest oven position.  Preheat oven to 325, cook approximately 11 minutes per LB until core is up to 160 degrees, Before putting pan on oven, put 6 @ 1/2" long knife slits in bag around perimeter of breast to allow for venting.
At half way point turn pan around 180 degrees in oven to allow even cooking in case oven has hot spots. Oven bag will suggest 350, I have found this cooks the bird too hot, too fast with less forgiveness.
Pull out of oven, use scissors to cut slit in bag across top to allow it to sit for 30 minutes, tent a piece of aluminum foil over bird to help trap heat and moisture back inches.
I usually go top down, starting with removing each breast half, and the cross cut against grain into portion slices, then cut drumsticks and present them whole, then remove thighs and wings and proceed to scrape and cut into portions.
I will drizzle just a little of the pan drippings over cut portions in pan, helps to give the white meat a little more flavor and moisture.
Stars and Flowers
Category: main-dish
By bd.weld

Stars and flowers are the hit of this bento lunch with the added plush toy. What child doesn't like putting black olives on the ends of their fingers? This will make the little ones happy.

Ingredients:
2 (7 inch) whole wheat tortillas
2 slices Cheddar cheese, or to taste
2 thin slices  ham, or to taste
2 tablespoons pimento cheese spread, or to taste
4  celery sticks, or to taste
4  baby carrots, or to taste
5 small black olives
2 tablespoons mixed nuts with sweetened cranberries (such as Craisins®)

Directions:
Cut tortillas and Cheddar cheese into star and flower shapes using cookie cutters. Place ham between tortilla and cheese shapes to make sandwiches. Spread pimento cheese over celery sticks and cut into smaller pieces. Assemble bento box with sandwiches, celery pieces, baby carrots, black olives, and mixed nuts.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 serving

Calories: 643.9
Fat: 35.9 g
Saturated fat: 18.6 g
Carbohydrates: 64.4 g
Sugars: 5.1 g
Dietary fiber: 7 g
Protein: 29.7 g
Cholesterol: 90.7 mg
Sodium: 1439.5 mg
Nutter Butter Banana Pudding Trifle (No Shortcut!)


Ingredients:
milk, eggs, sugar, all-purpose flour, butter, vanilla extract, bananas

Directions:
Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly, 15 to 20 minutes or until thickened.
Remove from heat; stir in butter and vanilla until butter is melted.
Fill a large bowl with ice. Place saucepan in ice, and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.
Meanwhile, cut bananas into 1/4-inch slices.
Break cookies into thirds.
Spoon half of pudding mixture into a 3-qt. bowl or pitcher. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies.
Top with sweetened whipped cream.
Cover and chill 2 to 24 hours. Garnish, if desired.
Low Fat Chicken Parmesan Mediterranean


Ingredients:
boneless skinless chicken breasts, canned tomatoes, low fat mozzarella

Directions:
NOTE: I cut chivken breasts horizontally as I like thinner chicken breasts.
RINSE chicken and pat dry; rub with Italian herbs.
In bowl, combine breadcrumbs and feta cheese.
NOTE: I used the back of a fork to break down feat cheese into much smaller pieces.
DREDGE chicken breasts into breadcrumb mixture making sure both sides are coated.
I used Health Griller (lightly sprayed]but you can also make this on the stovetop in a lightly oiled fry pan.
COOK about 6 minutes until golden brown.
Place chicken breasts on flat tray.
Spoon canned tomatoes over top of chicken breast and cover with mozarella cheese; place under griller until tomato sauce is hot and cheese has melted
NOTE: I used Canned tomatoes with Basil and Garlic for more flavouring; can use any type pasta sauce too -- is simply up to you! :].
NOTE: Can heat up canned tomatoes or tomato sauce before you put it in the chicken -- I just spoon it out of the can for ease.
NOTE: These freeze well.
NOTE: Depending on the size of your chicken breasts, you may have to adjust for more or less breadcrumb/feta combination.
ENJOY!
Fresh Fruit Macedonia


Ingredients:
dry white wine, sugar, lemon juice

Directions:
If necessary, peel fruits and cut into bite-size pieces to make 4 cups.
Combine wine, sugar, and lemon juice.
Pour wine mixture over fruits; stir gently to mix.
Cover; refrigerate for 1 to 2 hours.
To serve, top with dollop of whipped cream, if desired.
Habichuelas Guisadas
Category: side-dish
By FIVEBRIGS

A perfect side dish for Carne Guisada. These are the Puerto Rican version of beans.

Ingredients:
1 tablespoon olive oil
¼ cup tomato sauce
2 tablespoons sofrito sauce
1 (.18 ounce) packet sazon seasoning
¼ teaspoon black pepper
2 cups cooked pinto beans, drained
1 ½ cups water
salt to taste

Directions:
Heat oil in a saucepan over low heat. Add tomato sauce, sofrito, sazon, and pepper. Cook, stirring for about 3 minutes. Stir in beans, water, and salt. Increase heat to medium, and cook for 15 minutes, or until sauce has thickened.

Cook time: 20 mins
Total time: 20 mins
Yields: 4 to 6 servings

Calories: 170.3
Fat: 5.2 g
Saturated fat: 1 g
Carbohydrates: 23.8 g
Sugars: 0.9 g
Dietary fiber: 8 g
Protein: 8.3 g
Cholesterol: 1.7 mg
Sodium: 580.1 mg
Authentic German Potato Salad
Category: salad
By Angela Louise Miller

This is my mother's recipe.  Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!

Ingredients:
3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
¼ cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon chopped fresh parsley

Directions:
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 182.9
Fat: 3.9 g
Saturated fat: 1.3 g
Carbohydrates: 32.2 g
Sugars: 11 g
Dietary fiber: 2.2 g
Protein: 5.4 g
Cholesterol: 9.9 mg
Sodium: 796 mg
Thai Satay - Marinade


Ingredients:
ginger, lemongrass, garlic cloves, red curry paste, ground cumin, ground turmeric, coconut cream, fish sauce, granulated sugar, shrimp, beef

Directions:
Cut meats thin to fit on skewers later.
Combine ingredients and marinade meat overnight or 1 - 2 hours in a vacuum bowl.
Place meat on skewers and cook over open flame (BBQ].
Brussels Sprouts in Lemon Cream


Ingredients:
frozen Brussels sprouts, heavy cream, salt, pepper, lemon, zest of

Directions:
Cook the  Brussels sprouts in boiling water until just tender, about 5 minutes. Drain and set aside.
Combine the heavy cream, salt and pepper in a large skillet over medium heat. Bring to a simmer and cook until cream has reduced to 1/2 cup, about 3-4 minutes. Add sprouts and lemon zest and heat through, about 2 minutes. Taste and add salt or pepper as nedded.
You may prepare the whole recipe ahead of time and simply heat before serving. You can also use for other vegetables such as peas, asparagus, beans. Try orange zest instead, and/or add a teaspoons of poppy or caraway seeds. Enjoy.
Mom's Upside-Down Pizza


Ingredients:
ground beef, onion, tomato sauce, sour cream, mozzarella cheese

Directions:
Preheat oven to 350.
Brown meat and onion in a large skillet and drain.
Stir in tomato sauce and mix, cook over low heat for 10 minutes.
Spoon mixture into lightly greased 13X9 dish, top with sour cream and sprinkle with cheese.
Unroll crescent rolls and place over cheese.
Bake, uncovered, for 20 to 25 minutes until done.
White Fruit Cake
Category: desserts
By Brenda

My mother has been making this fruit cake at Christmas time for as long as I can remember.  My whole family loves it.  I know there are a lot of people out there that have issues with fruit cake, but this recipe has converted even the most reluctant.

Ingredients:
1 ½ cups candied pineapple chunks
3 cups golden raisins
1 ½ cups candied cherries
1 cup dried currants
2 ounces candied orange peel
2 ounces candied citron peel
½ cup orange juice
2 cups butter
4 cups confectioners' sugar
8  eggs, separated
4 cups pecans, chopped
3 cups sifted all-purpose flour

Directions:
Chop pineapple, raisins, and cherries.  Combine chopped fruit with currants, orange peel, and citron; soak in orange juice overnight. Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven.  Line one 5x9 inch loaf pan and two 3x8 inch loaf pans with parchment or doubled waxed paper. In a large bowl, cream butter and confectioner's sugar.  Stir in beaten egg yolks.  Stir in fruit, juice, and pecans. Mix in sifted flour. In a clean bowl, beat the egg whites to peaks.  Fold into batter.  Fill pans 2/3 full. Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.

Prep time: 35 mins
Cook time: 2 hrs
Total time: 10 hrs 35 mins
Yields: 3 loaves fruit cake

Calories: 368.6
Fat: 20.2 g
Saturated fat: 7.6 g
Carbohydrates: 46.2 g
Sugars: 30.5 g
Dietary fiber: 2.2 g
Protein: 4.3 g
Cholesterol: 68.4 mg
Sodium: 102.4 mg
Protein Packed Salad


Ingredients:
kidney beans, pinto beans, red onion, cumin, ground coriander

Directions:
"Combine all ingredients and mix well."
Chicken Fritters
Category: meat-and-poultry
By Yoly

These chicken fritters are delicious on their own but outstanding with a chicken dipping sauce. Finger food at its best!

Ingredients:
10 ounces boneless, skinless chicken thighs, trimmed of fat and diced into 1/4-inch cubes
½ cup Italian-seasoned bread crumbs
¼ cup chopped onion
¼ cup shredded mozzarella cheese
1  egg
¼ cup mayonnaise
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
2 tablespoons vegetable oil

Directions:
Mix chicken, bread crumbs, onion, mozzarella cheese, egg, mayonnaise, salt, pepper, and garlic powder in a bowl until well combined. Shape mixture into 8 equal-sized patties. Heat oil in a large skillet. Fry patties until lightly browned, about 5 minutes. Flip and fry for an additional 3 to 5 minutes. Transfer fritters to a paper towel-lined plate.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 190.1
Fat: 14.1 g
Saturated fat: 2.6 g
Carbohydrates: 6.7 g
Sugars: 0.6 g
Dietary fiber: 0.4 g
Protein: 9.1 g
Cholesterol: 51 mg
Sodium: 343.5 mg
Banana-Nut Buttermilk Cake


Ingredients:
bananas, fresh lemon juice, flour, baking soda, salt, butter, white sugar, eggs, vanilla, buttermilk, walnuts

Directions:
Set oven to 350 degrees.
Grease a 13 x 9-inch baking dish.
In a small bowl mix together the mashed bananas with lemon juice; set aside.
In a bowl, sift together flour, baking soda and salt.
In a large bowl, cream together the 3/4 cup butter and 2 cups sugar until light and fluffy (about 3-4 minutes] or until no sugar granules remain.
Add in eggs one at a time with vanilla, beating well after each addition.
Beat in flour mixture alternately with buttermilk.
Stir in banana mixture with a wooden spoon (do not beat].
Add in walnuts; stir to combine.
Transfer to prepared baking pan.
Bake for about 50 minutes to 1 hour, or until cake tests done.
Cool completely, and frost with cream cheese, or desired icing.
Eggless Crepe for Egg Allergies


Ingredients:
skim milk, all-purpose flour, water, butter, white sugar, salt, vanilla

Directions:
Mix milk, water, melted butter, and vanilla extract in a medium bowl. In another bowl, mix flour, sugar, and salt.
Whisk both mixtures together until batter is smooth.  Cover and refrigerate 2 hours/.
Warm a medium crepe pan over medium heat. Lightly grease with vegetable oil and pour about 2 tablespoons of crepe batter. Twirl pan around to spread out the batter thinly. Cook until edges are golden, and then flip to cook other side.
creamed corn


Ingredients:
corn, water, sugar, milk, cornstarch, butter

Directions:
cut corn down the middle of the kernals then cut from cob., cook in a little water until done add a little sugar,milk,salt, pepper,butter., cook a min., dissolve cornstarch in water and add bring to a boil for 1 minute., can be frozen or canned.
Cinnamon Crumb Cupcakes


Ingredients:
butter, sugar, vanilla extract, eggs, flour, baking powder, flour, brown sugar, cinnamon, butter

Directions:
Preheat oven to 325 degrees.
You will need two muffin pans that hold 12 muffins each.  Lightly spray with cooking spray.
In a large mixing bowl, beat together the butter and sugar. Add the vanilla and eggs one at a time, beating well after each addition.
Combine the flour and baking powder together in a bowl and add to the butter, sugar, and egg mixture. Mix on low speed until well blended-the batter will be very thick.
Divide the batter evenly among the 24 cups. This will fill them about half way.
For the topping, mix together the flour, brown sugar, and cinnamon in a bowl.
Add the hard butter and cut it in to the dry ingredients until it resembles coarse crumbs-you can use your hands for this, rubbing it between your fingertips. Don't make it too fine, you want it to have some body to it. Note: I use my hand held pastry blender tool.
Put about 1 tablespoon of the streusel topping over each cake using up all of the topping;you will not see much of the batter.
Bake in a preheated oven on two shelves for about 18 minutes, switching shelves after the first 10 minutes.
They are done when a toothpick inserted in the middle comes out clean. Do not overbake;start checking them at about 16 minutes.
Cool 5 minutes in the pans then remove to a cooling rack.
Delicious Chilli Con Carne


Ingredients:
onions, shallots, garlic cloves, red chili pepper, fresh thyme, olive oil, beef mince, ground cumin, sweet paprika, dried oregano, fresh tomatoes, tomatoes, chopped tomatoes, tomato puree, cinnamon stick, bay leaf, kidney beans, cooked rice

Directions:
Sweat the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.
Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.
Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.
Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.
Serve over steaming hot rice.
9 Bean Salad


Ingredients:
celery, cherry tomatoes, red onion, red kidney beans, dark red kidney beans, pinto beans, green beans, lima beans, great northern bean, black beans, garbanzo beans, fresh oregano, fresh rosemary, fresh thyme, Dijon mustard, sugar, honey, fresh garlic cloves, fresh parsley, cider vinegar, extra virgin olive oil, fresh basil, cayenne pepper

Directions:
Empty all the Beans. Add all the beans into a large bowl. Dice up the red onion chop. Then cut 3 stalks of celery into small pieces. Next, cut the red pepper into small pieces.
Add all the above ingredients into the large bowl with beans. Add the cherry tomatoes to the beans. When finished mixing, add 9 Bean Salad Dressing Mix to the Bean Mix. (recipe for salad dressing is giving below] Double dressing mix if needed. Pour the bean salad into an air sealed container and refrigerate for at least 4 hours or over night. The longer it rest the better it will taste; yummy! It will last up to 1 week in the refrigerator.
Salad Dressing Mix:
Finely chop Oregano, Rosemary, and Thyme. Take garlic cloves and chop until minced. In a large bowl combine all ingredients. Whisk in the olive oil. Mix all ingredients well. After all the dressing is well mixed, pour all of it over the Bean Salad. (Double dressing mix if needed.].
Chicken Fettuccine in Bourbon Sauce


Ingredients:
onion, garlic clove, butter, flour, chicken broth, half-and-half, Bourbon, fettuccine

Directions:
Cook the fettuccine according to package instructions, but do not drain until just before serving.
Melt the butter in a frying pan and saute the onions until transparent, then add the garlic.
Add the flour and ground red pepper, stir and then add the half and half, followed by the chicken stock.
Take the pan off the cook top briefly while adding the bourbon.
Return the pan to the cooktop and add the chicken. Stir until the sauce has thicken and the chicken is hot.
Place the cooked and drained fettuccine into a serving bowl, and pour the chicken and sauce over the top.
Polenta With Leeks


Ingredients:
butter, leeks, water, reduced-sodium chicken broth, bay leaf, polenta, parmesan cheese

Directions:
Wash leeks well.  Thinly slice white and pale green parts only.
In a large saucepan over medium heat, melt 2 tablespoons butter.  Add leeks and stir.  Cook covered about 10 minutes until leeks are softened, stirring occasionally.
Add water, broth and bay leaf. Bring to a boil and gradually whisk in the polenta.
Reduce heat to medium low and cook stirring almost constantly until thick.
and creamy, about 35 minutes.
Remove from heat and discard the bay leaf.   Stir in the 1 tablespoon remaining butter and the Parmesan cheese.   Season with salt and pepper.
Inside out Spring Roll Salad


Ingredients:
napa cabbage, watercress, carrot, seedless cucumber, red bell pepper, green onion, cilantro, mint, lime juice, soy sauce, gingerroot, garlic clove, lime zest, black sesame seed

Directions:
Soak the bean threads in warm water to cover for 10 minutes or till pliable. Drain, then cook in boiling water till the noodles expand and appear glasslike, 1-2 minutes. Drain, rinse with cold water and drain again. Cut into 4-inch lengths.
Place in a large bowl along with the rest of the salad ingredients.
In a small bowl whisk together the ingredients for the dressing till well combined; toss with the salad to evenly coat.
Garnish with sesame seeds.
Easy Breakfast Muffins!


Ingredients:
eggs, Bisquick, milk, cheddar cheese, cooked ham, green bell pepper, sweet onion

Directions:
Preheat oven to 400.
Spray muffin tins with Cooking spray.
Beat eggs.
Stir in Milk, oil and Bisquick until moistened.
Stir in rest of ingredients reserving some cheese to sprinkle on tops of muffins.
Divide batter into tins, sprinkle with cheese.
Bake 18-20 minutes.
Lemonade Cupcakes (Lite)


Ingredients:
low-fat sour cream, cream cheese, eggs, cream cheese, lemon juice, confectioners' sugar

Directions:
CAKE: Preheat oven to 350°F Combine cake ingredients in a large bowl and mix thoroughly.
Spoon batter into 24 paper-lined muffin tins, filling them 3/4 full. Bake at 350 for 20 minutes or til done. Set on a rack to cool.
LEMON ICING: In a large bowl, cream together all ingredients until thick, smooth, and spreadable. Spread onto cooled cupcakes.
Best of the Best Savannah Red Rice


Ingredients:
bacon, onion, celery, green pepper, rice, tomatoes, salt, pepper, sugar, Tabasco sauce

Directions:
In a large frying pan, fry bacon until crisp; remove from pan.  Crumble and reserve.
Saute onion, celery, and green pepper in bacon grease until tender.
Add rice, tomatoes, crumbled bacon, and seasonings.
Cook on top of stove for 10 minutes.
Pour into large, greased casserole dish, cover tightly, and bake at 350* for 1 hour.
Instant Pot® Shredded Flank Steak
Category: soups-stews-and-chili
By Bren

A great way to make a tough cut of beef flank tender and flavorful using an Instant Pot®. Serve it over crusty buns or mashed potatoes; either way, enjoy!

Ingredients:
1 (1 1/4 pound) flank steak, cut into 8 pieces
2 tablespoons avocado oil
1 (8 ounce) package cremini mushrooms, roughly chopped
1  onion, finely chopped
2 large cloves garlic, grated
1 teaspoon dried thyme
¼ cup dry red wine
1 ½ cups beef broth
1 tablespoon Worcestershire sauce
¾ teaspoon salt, or to taste
freshly ground black pepper to taste
¼ cup water
3 tablespoons all-purpose flour

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Saute steak, working in batches, until brown, 3 to 5 minutes per side. Set aside on a plate. Heat avocado oil in the pot. Saute mushrooms and onion until onion is translucent, about 5 minutes. Add garlic and thyme; saute until fragrant, about 1 minute. Pour in wine; cook and stir until almost evaporated, about 2 minutes. Add broth, Worcestershire sauce, salt, and pepper. Bring to a simmer. Add the beef to the broth mixture and turn to coat. Select the Meat option according to manufacturer's instructions. Close and lock the lid; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, at least 20 minutes. Remove the beef and set aside. Stir water and flour together to make a slurry. Select the Saute option and add the slurry slowly. Cook until liquid thickens, 3 to 5 minutes. Pull the beef apart using 2 forks. Stir beef back into the liquid.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 1 1/4 pounds flank steak

Calories: 263.6
Fat: 13 g
Saturated fat: 3.3 g
Carbohydrates: 11.3 g
Sugars: 1.7 g
Dietary fiber: 2.1 g
Protein: 21.5 g
Cholesterol: 31.2 mg
Sodium: 830.6 mg
Cinnamon Vanilla Cupcakes


Ingredients:
all-purpose flour, all-purpose flour, baking powder, salt, ground cinnamon, milk, pure vanilla extract, butter, sugar, eggs

Directions:
Preheat oven to 350 degrees. Prepare muffin pan with liners.
Sift together the flour, baking powder, salt and cinnamon.
Mix milk and vanilla in a separate cup.
Cream butter and then add sugar a little at a time. Mix until light and fluffy.
Beat in the eggs one at a time until light and fluffy.
Add flour mixture and milk mixture alternately, starting with flour mixture and ending with flour mixture until fully--but not overly--mixed.
Fill muffin papers 3/4 cup full. Bake for 18-20 minutes until top springs back lightly when touched.