xiaoxl/recipe_data huggingface dataset:
Coco-Kiss Pumpkin Muffins


Ingredients:
butter, sugar, rum, egg, butter, sugar, eggs, pumpkin, orange, juice and zest of, sour cream, all-purpose flour, cornmeal, baking powder, baking soda, ground ginger, cinnamon, clove, nutmeg, salt

Directions:
Make the Buttered-Rum Coconut ‘Kiss’:  Melt butter over medium-high heat in a small saucepan.  Cook for 1-2 minutes, watching carefully, until the butter turns nut-brown (this is called ‘beurre noisette’] and is very fragrant – be careful not to burn.  Immediately remove from heat and add sugar, rum and coconut.  Combine well to mix butter and rum throughout and to cool slightly.  Stir in egg, combining well.  Using a rounded teaspoon as a measure, separate the coconut mixture into 12 portions and roll them into balls, resembling meatballs.  Space apart on a plate and put in refrigerator to firm up while preparing the muffin batter.
Preheat oven to 350 degrees Fahrenheit (170 degrees Centigrade].
For Muffins:  Cream butter for 1 minute.  Add sugar and beat 4 more minutes, or until light and fluffy.  Beat in eggs.
In separate bowl, whisk together pumpkin puree, orange zest and juice and sour cream.
In a third bowl, whisk together all the dry ingredients.
Stir 1/3 of the flour mixture into the creamed butter mixture; mix in ½ the pumpkin puree mixture and add another 1/3 of the flour mixture.  Stir in remaining pumpkin puree and flour and mix well.
Distribute batter evenly among 12 well-greased or paper-lined muffin cups.  Place a coconut ‘kiss’ onto the top of each muffin and press in so nearly half the kiss is immersed in batter.
Bake for 30-35 minutes, or until a toothpick inserted in the muffin batter comes out clean.
Enjoy!
Basil Stuffed Chicken Breasts


Ingredients:
boneless skinless chicken breasts, basil leaves, garlic clove, olive oil, olive oil, chicken, onion, soy sauce

Directions:
Place basil, chopped garlic, and 2 tbsp oil in food processor, pulsing until the basil is chopped, about 30 seconds.  Avoid pureeing the mixture.
Cut a pocket int each chicken breast.  Put half  the basil mixture into each pocket.
Heat 1 teaspoons of oil in a frying pan. Add chicken breasts carefully to avoid the spilling the basil mixture from the pocket.  Saute until lightly browned. Turn to brown other side.  Remove from frying pan.  Put chicken into an oven-proof container. Set aside.
Brown onion in the same pan/oil  used to saute the chicken adding another teaspoons of oil if needed.  Add soy sauce.  Remove onions from pan, add to baking dish, arranging so that the chicken breasts sit on top of the onions.
Add a 2-4 Tbsp water to the frying pan.  Stir, scraping to remove any browned bits.  Add this to the baking pan.
Cover.  Bake at 350 degrees F for  30 minutes.  Flip chicken breasts.  Cover, return to oven and back 30 minutes more.
Remove from oven. Slice each breast in half.  Spoon onions and drippings over meat.  Serve.
Olive, Ham and Cheese Bread


Ingredients:
onion, olive oil, parsley, pancetta, white wine, eggs, flour, baking powder, cooked ham, black olives, green olives, swiss cheese

Directions:
Sauté onion in 15 ml (1 tbs] olive oil for 3 – 4 minutes.
Add pancetta and continue to sauté for 5 minutes. Transfer to a paper towel to drain. Set aside.
Mix and combine white wine, olive oil (100 ml] and eggs.
Add the flour mixed with baking powder, mix and combine.
Add onion and pancetta, ham, black and green olives, grated cheese and parsley. Mix and combine.
Pour the mixture into the bread pan lined with parchment paper. Bake in the oven for 50 minutes at 180°C (toothpick test].
When done, let the loaf cool for 10 minutes. Take it out of the pan and transfer to a serving tray. Cut into slices thick to your liking. Serve with cherry tomatoes, radishes, green onions or green salad.
Smoked Salmon Pesto Pasta
Category: world-cuisine
By Alicia

A rich, tasty recipe that's so simple to make!

Ingredients:
5 ounces smoked salmon, cut into small pieces
1  onion, chopped
1 clove crushed garlic
2 cups sliced fresh mushrooms
¾ cup prepared basil pesto sauce
3 tablespoons tomato paste
2 tablespoons olive oil
1 tablespoon chopped fresh basil
¼ cup water
8 ounces spaghetti

Directions:
Cook pasta in a large pot of boiling water until al dente. In a skillet, heat olive oil over medium heat. Add onion, mushrooms, and garlic until onion is transparent and mushrooms are tender.  Stir in tomato paste, pesto sauce, fresh basil, water, and smoked salmon; cook gently for 5 to10 minutes, or until desired consistency is achieved. Drain pasta.  Serve sauce over noodles.

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

Calories: 571.4
Fat: 30.6 g
Saturated fat: 7.2 g
Carbohydrates: 51.1 g
Sugars: 4.7 g
Dietary fiber: 4.5 g
Protein: 24.2 g
Cholesterol: 23.1 mg
Sodium: 737.5 mg
Corn Pudding


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

Directions:
In a skillet saute onion in butter, until onion is tender, set aside.
In bowl, beat eggs; add sour cream, both cans of corn and seasonings.
Add bread mix and stir until blended.
Fold in sauted onions, jalapeno and 1 1/2 cups of shredded cheese.
Transfer to 3 qt baking dish.
Sprinkle remaining cheese on top.
Bake uncovered  at 375 degrees for 35 to 40 minutes until a toothpick inserted in the middle comes out clean.
Cool slightly and serve warm!
Kelly's Holiday Apple and Sausage Stuffing


Ingredients:
hamburger, bulk sausage, bacon, onion, celery, apples, parsley flakes, dried sage, thyme, butter, chicken broth, applesauce, pecans, salt, pepper

Directions:
In large frying pan, saute first 10 ingredients til done adding apples during last 5 minutes, drain grease, add butter and melt.
Stir in chicken broth, applesauce, pecans, salt and pepper.
Fold in bread cubes, til just moistened, don't over stir.
Pour into greased baking dish, cover, bake at 350º for 45 minute.
Uncover, and bake 15 minutes longer.
Or stuff inside turkey JUST BEFORE baking your turkey. (Do not pre-stuff turkey.].
*Please be careful to add the correct amount of sage! Directly above the sage amount, my recipe calls for 1 TABLESPOON parsley. Make sure you only add 1 TEASPOON sage! (wink!].
Risotto Mix


Ingredients:
arborio rice, sun-dried tomato, dried chives, saffron, pine nuts, chicken broth, olive oil, butter, shallots, red onion, parmesan cheese

Directions:
For the mix:  Layer ingredients in order listed, packing lightly before adding each layer.
Seal jar, cover top with fabric and attach a gift tag with directions for preparing the risotto.
In a medium saucepan, heat broth and keep at a simmer.
Heat oil and butter in a large skillet; add the shallot and cook over medium heat for 3 minutes or until tender, stir in risotto mix.
Cook and stir 1 to 2 minutes or until rice glistens.
Pour about 1/2 cup broth into skillet, cook and stir at medium-low heat until rice absorbs broth, about 5 minutes, stirring occasionally.
Add 1/2 cup of broth and repeat; continue until all liquid has been incorporated, rice should be tender but slightly firm at the center.
When the rice is cooked through, stir in cheese and serve immediately.
Apple Salad


Ingredients:
Red Delicious apples, raisins, crushed pineapple, pecans, bananas, mini marshmallows, sugar, mayonnaise, sour cream

Directions:
Put all ingredients in LARGE bowl in order listed, stir well to blend., Refrigerate until cold and serve.
Spicy Nacho Soup


Ingredients:
lean ground beef, onion, minced garlic cloves, red bell pepper, chicken broth, diced tomatoes, black beans, cilantro leaves, diced green chilies, chili powder, salt, pepper, Velveeta Mexican cheese, tortilla chips

Directions:
In a large soup pot, brown and crumble the ground beef with the onion, garlic and red bell pepper.  Drain any excess fat and return to the pot.
Add the chicken broth and spicy V-8 and bring to a soft boil.
Stir in the refried beans, undrained diced tomatoes, black beans, cilantro, green chilies, chili powder, salt and pepper.  Stir until the refried beans are well incorporated.
Reduce heat; cover and simmer for about 20 minutes.
Stir in the cubed Mexican Velveeta (or regular Velveeta or some of each].
Allow to melt and heat through before serving.
Serve with optional crushed tortilla chips, if desired.
scalloped corn


Ingredients:
cheddar cheese, milk, butter

Directions:
smear a 2qt baking dish with half of the butter.
pour one can creamed corn and cover with half of the saltines and cheese.
pour other can of creamed corn on top plus saltines then the cheese dot with remaining butter.
pour milk around the top and bake until cheese is bubbly and a little brown about 15-20 min.
Cowboy and Indians Soup - Chuck Wagon Chili Crock Pot


Ingredients:
lean beef round, garlic cloves, onions, water, canned tomatoes, chili powder, pinto beans

Directions:
Combine all ingredients except beans in slow cooker., Cover and cook on low 5-6 hours., Add beans and cook 30 minutes.
Peanut Butter Chocolate Chippers


Ingredients:
creamy peanut butter, light brown sugar, egg, granulated sugar

Directions:
Preheat oven to 350.
Combine peanut butter, sugar and egg in medium bowl: mix with spoon.
Add chips; mix well.
Roll heaping tablespoonfuls of dough into 1 1/2 inch balls. I use a cookie scoop works great.
Place balls 2 inches apart on ungreased cookie sheets.
Dip fork into granulated sugar; press criss cross fashion onto each ball. flattening to 1/2 inch thickness.
bake 12 minutes or untill set.
Let cookies stand on cookie sheets 2minutes. This has to be done to let the cookies set.
Remove cookies with spatula to wire racks; cool.
Easy Chocolate Coconut Bars


Ingredients:
butter, brown sugar, coconut, egg, flour, baking powder, icing sugar, butter, milk

Directions:
Combine all of the ingredients (except the icing ingredients] in a bowl and mix well.
Press mixture firmly into a greased 19cmx29cm (or thereabouts] rectangular slice pan.
Bake in a 350 degree F (180 degree C] oven for 20 minutes.
Whilst baking make the icing by sifting together the icing sugar and cocoa.
Stir in the butter and enough milk to make it spreadable.
Remove the slice from the oven and spread with the icing while still hot.
Cool in pan.
Cut into bars or squares to serve.
Fiesta Chicken Vegetable Quesadillas


Ingredients:
whole wheat tortillas, jicama, fresh spinach, black beans, sour cream, chili pepper, cumin, lime juice

Directions:
Heat a skillet on medium high heat with 1 tsp oil. Add 1 tortilla at a time and quickly heat, slightly  brown and flip to brown the other side. Add oil for each tortilla.
Heat oven 250* Place slightly brown tortillas on a flat plate to keep warm. Place a towel over the plate.
Heat potatoes as per instructions for microwave.
Sprinkle chili pepper on jicama sticks.
Add cumin to black beans and stir to mix.
Add lime juice to chopped spinach and toss.
Mix Taco seasoning into the Sour Cream.
Spread 1/4 cup shredded cheese on 4 warmed tortillas.
Placed each layered tortilla on 4 serving plates.
Carefully spoon 1/3 cup mashed potatoes to the edge and pat down.
Layer 2 (half inch] thick slices cooked chicken breast on each tortilla.
Portion out the black beans over the chicken slices.
Portion the spinach with the lime juice over the black beans.
Place 6 sweet red pepper sticks over the spinach.
Place 6 jicama sticks over the red pepper sticks.
Add a dollop of seasoned sour cream.
Place a tortilla on top and gently press down.
Serve remaining sour cream mixture as a dip.
Serve remaining shredded cheese as a topper if desired.
Cut in half or wedges.
Brealbg French Toast


Ingredients:
flour, sugar, cinnamon, salt, vanilla, eggs, butter

Directions:
1. In a large bowl mix all dry ingredients (flour, sugar, cinnamon, salt].
2. Add wet ingredients (milk, vanilla].
3. Add eggs.
4. Melt butter on skillet on medium heat (if butter smokes, skillet is too hot].
5. Dip bread in batter and fry in butter.
Microwave Granola


Ingredients:
oats, honey, butter, cinnamon, wheat germ

Directions:
Combine all ingredients, except dried fruit, in a microwave safe bowl.
Cook on high for 2 minutes.
Stir;cook for an additional 2 minutes.
Remove from microwave and add dried fruit; mix well.
Spread on large cookie sheet to cool.
Store in air tight container.
Onion Jam


Ingredients:
olive oil, onions, sea salt, port wine, fresh thyme, mustard seeds, red pepper flakes, tomatoes

Directions:
Heat oil in heavy frying pan, then add onions & saute untils slightly brown.
Season with salt, then reduce heat & continue to cook, stirring constantly, until caramelized & tender.
Add rest of ingredients EXCEPT the tomato, & cook on low heat for 30 minutes, stirring occasionally.
Add tomato & cook 15 more minutes.
Remove from heat & let cool.
Store in a jar in the refrigerator for up to 2 weeks.
Healthy Lemon Cupcake Frosting


Ingredients:
icing sugar, plain yogurt, lemon zest

Directions:
Place icing sugar in a bowl and create a whole in middle and hollow out., Add Yoghurt into centre of bowl., Carefully fold yoghurt into icing sugar making sure of no lumps., Continue mixing until a thick but moveable texture is formed., Add lemon zest and lemon juice and mix., Finally add a tiny drop of yellow food colouring and mix., Your ready to generously frost your cupcakes.
Sweet and Spicy Nuts


Ingredients:
sugar, salt, ground cumin, ground cinnamon, fresh coarse ground black pepper, unsalted cashews

Directions:
Preheat oven to 325°f.
Grease two 15 1/2" x 10 1/2" jelly-roll pans.
In small bowl, stir sugar, salt, cumin, cinnamon, black pepper, and red pepper.
In large bowl, with wire whisk, beat egg white until foamy.
Stir nuts into egg white.
Add sugar mixture; toss until nuts are thoroughly coated.
Divide nut mixture between prepared jelly-roll pans, spreading evenly.
Bake nuts 25-27 minutes or until golden brown and dry, stirring twice during baking.
With slotted spoon, transfer nuts to waxed paper; spread in single layer to cool.
Store nuts in tightly covered container at rool temperature up to 1 month.
Les Petits Pomme De Terre Roasted Fingerling Potatoes


Ingredients:
fingerling potatoes, olive oil, rosemary, paprika

Directions:
Toss potatoes with olive oil, salt and pepper to taste. Add in rosemary and/or paprika, if using.
Spread on a baking sheet and bake in a 350*F. oven for 15 to 20 minutes, then increase the temperature to 450°F and bake another 5 minutes. Depending on size of potatoes, you may cook a few minutes longer or to taste. Enjoy!
Radish Salad With Cashew Mustard Dressing (Raw Vegan)


Ingredients:
white radishes, radish tops, cashews, lemon juice, maple syrup

Directions:
Peel and slice radishes into bite-size pieces.
Chop radish greens into bite-size pieces. Place both radish slices and greens in a bowl.
Place the remaining ingredients in a blender and mix well to make a dressing.
Add the dressing to the bowl and mix well. Refrigerate for a couple of hours or longer.
Infuse love and serve!
Best Easy Chicken Croquettes
Category: meat-and-poultry
By Cindy

My mom used to get chicken croquettes at a fancy restaurant when she was a young woman. I made these once for Mother's Day. She loved them.

Ingredients:
1 (10.75 ounce) can  condensed cream of chicken soup
1 ½ cups finely chopped, cooked chicken meat
¼ cup Italian-style dry bread crumbs
2 tablespoons minced celery
1 tablespoon minced onion
¼ teaspoon poultry seasoning
1 tablespoon shortening
½ cup milk
⅛ tablespoon poultry seasoning
½ cup Italian-style dry bread crumbs, for rolling

Directions:
Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour. Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.

Yields: 3 servings

Calories: 374.5
Fat: 15.5 g
Saturated fat: 4.4 g
Carbohydrates: 30.4 g
Sugars: 4.4 g
Dietary fiber: 1.6 g
Protein: 27.1 g
Cholesterol: 64.2 mg
Sodium: 1250.2 mg
Easy Microwave Poached Eggs
Category: breakfast-and-brunch
By Bob Duchesneau

You are less than three minutes from perfect poached eggs. Your cooking time may vary by a few seconds.

Ingredients:
¼ cup cold water
1 tablespoon white vinegar
2  cold large eggs

Directions:
Pour water into a microwave-safe cup or bowl; add vinegar. Cracks eggs into the cup. Cook eggs in the microwave for 1 minute 20 seconds. Drain.

Prep time: 5 mins
Cook time: 1 min
Total time: 6 mins
Yields: 2 poached eggs

Calories: 71.6
Fat: 5 g
Saturated fat: 1.5 g
Carbohydrates: 0.4 g
Sugars: 0.4 g
Protein: 6.3 g
Cholesterol: 186 mg
Sodium: 70.9 mg
Perfect Basic Rice


Ingredients:
long grain rice, chicken broth, butter

Directions:
In a saucepan with a good fitting lid bring chicken broth and butter to a boil., Add rice and stir., Cover and reduce heat to medium low. Cook for 20 minutes. DO NOT LIFT LID!, Remove from heat and fluff with fork. Serve!
Gooey Topping for Rolls


Ingredients:
honey, brown sugar, butter, salt

Directions:
combine all ingredients in heavy sauce pan
boil stirring constantly.
until a soft ball  forms when tested in water
spray pam in pan
pour into really well buttered pan
sprinkle with nuts
put in your favorite cinnamon roll recipe
let rise untl double
bake in 400 degree oven uuntil nicely browned about 20 minutes  turn out IMMEDIATELY.
The 3 P Smoothie


Ingredients:
pear, pineapple, vanilla yogurt, milk

Directions:
Blend all ingredients together until smooth,., Enjoy!
Jami's "smart" Buttermilk Biscuits


Ingredients:
self rising flour, baking powder, kosher salt, buttermilk, milk

Directions:
Preheat oven to 450 (425 convection].
Line a baking pan with foil and spray with non stick spray.
In a medium mixing bowl, combine dry ingredients.
Add chopped spread and cut in with a pastry blender or 2 forks until a fine crumble is achieved.
Add buttermilk and combine with a fork.
Gradually add the milk until all the dry ingredients are moist and a loose moist dough is formed.
Turn dough out onto a lightly floured surface, knead with lightly floured hands.  8 to 10 turns or until the dough begins to tighten up a bit, careful not to over do it or your biscuts will be tough.
Roll out to about 1/2 inch thickness.  Cut out with a 2" biscut cutter or a glass dipped in flour will work as well.  Should yeild 8 to 10 biscuts.
Arrange on the baking sheet with the sides lightly touching.
Baking 15 to 20 minutes or until lightly browned.
Remove and serve warm.
These are great with a little butter and honey.
Patriotic Pasta
Category: salad
By OlgaB

Serve this patriotic pasta salad loaded with tomatoes, blue cheese, and pasta for a festive addition to the 4th of July picnic table.

Ingredients:
¼ cup mayonnaise
¼ cup sour cream
¼ cup crumbled blue cheese
1 ½ teaspoons milk
½ teaspoon honey mustard
½ teaspoon white vinegar
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
2 ½ cups penne pasta
2 tablespoons olive oil
1 clove garlic, minced
¾ teaspoon minced fresh basil
2 ½ cups cauliflower florets
2 cups halved cherry tomatoes
½ cup chopped red bell pepper
4 ounces mozzarella cheese, cut into 1-inch strips
3  green onions, chopped
2 tablespoons grated Parmesan cheese

Directions:
Whisk mayonnaise, sour cream, blue cheese, milk, honey mustard, vinegar, salt, garlic powder, black pepper, and cayenne pepper together in a bowl. Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain and transfer to a bowl. Heat olive oil in a skillet over medium heat; cook and stir garlic and basil until fragrant, 3 to 4 minutes. Pour garlic mixture over penne. Mix cauliflower, tomatoes, red bell pepper, mozzarella cheese, green onion, and Parmesan cheese into penne mixture; toss to coat. Cover and refrigerate to blend flavors, about 1 hour.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 45 mins
Yields: 12 servings

Calories: 284.7
Fat: 10.7 g
Saturated fat: 3.4 g
Carbohydrates: 38.3 g
Sugars: 2.7 g
Dietary fiber: 2.7 g
Protein: 10.5 g
Cholesterol: 12.7 mg
Sodium: 249.5 mg
Chicken, Sweet Potato, and Quinoa Stir-Fry


Ingredients:
water, quinoa, sweet potatoes, canola oil, boneless skinless chicken breasts, onions, red bell peppers, garlic clove, ground cumin, fresh cilantro, salt, ground black pepper, lime

Directions:
Chop up all the vegetables.  But don't combine them, keep each separate.
Combine water and quinoa in a small saucepan over medium-high heat.  Bring to a boil, reduce heat to medium, cover, and simmer until liquid has been absorbed.  About 12-15 minutes.
Meanwhile, add the sweet potato into another small saucepan with enough cold water to cover by 2 inches.  Bring to a boil over high heat and cook until just tender, about 5 minutes.  Drain and keep warm.  I add them to the cooked quinoa, and cover the pot to keep warm.
Heat a large nonstick frying pan or wok over medium high heat.  Spray with nonstick cooking spray or use 2 teaspoons canola oil (or a little chicken broth].  Add chicken and cook until it starts to brown, about 4 minutes (If using pre-cooked chicken, heat for just a minute or two].  Remove to a bowl and keep warm.
Return frying pan to heat and add more nonstick spray or another 2 teaspoons canola oil or chicken broth. Add onion and jalapeno pepper.  Cook, stirring occasionally for about 1 minute.  Add bell pepper, garlic and cumin.  Continue cooking until veggies soften, about 2-3 minutes.  If desired, add 1/2 cup chicken broth to make the dish more moist.
Stir in peas and chicken and cook 2 minutes.
Add quinoa and sweet potato.  Cook, stirring often, until heated through, 1-2 minutes.
Remove from heat.  Stir in cilantro, salt, black pepper.
Serve with a squeeze of lime juice if desired.
BBQ Chicken Ranch Dip


Ingredients:
cream cheese, chicken, barbecue sauce

Directions:
.  Mix Cream Chees and ranch dressing mix and spread into an 8X8 pan sprayed with non stick spray.
Crumble chicken over mixture.
.  Spread BBQ sauce over Chicken.
Bake at 350 degrees about 20 minutes
Serve with tortilla chips.
Potato Bruschetta #SP5


Ingredients:
extra virgin olive oil, mozzarella cheese, spinach, sun-dried tomatoes packed in oil

Directions:
Make 4 round potato patties.
Flatten and grill hash browns in olive oil in pan over med. high heat until golden brown on both sides. (about 8 minutes each side].
Top each patty with cheese.
Saute spinach and tomato about 15 seconds.
Top each patty with tomato and spinach.
enjoy.