xiaoxl/recipe_data huggingface dataset:
Chicken Broccoli Pizza (Low Carb)


Ingredients:
fat free cream cheese, egg substitute, low-carb milk, boneless skinless chicken breasts, broccoli, part-skim mozzarella cheese

Directions:
Preheat oven to 375.
Beat together half the cream cheese, milk, and eggs until smooth. Add any seasonings you want.
Spray 9X13 pan with cooking spray or oil.
Place 2 cups mozzerella cheese in bottom of pan.
Pour egg mixture over cheese.
Bake for 30 minutes.
Meanwhile, steam the chicken and broccoli and cut into small pieces.
Remove crust from oven and spread the remaining cream cheese on top.
Put chicken and broccoli on cream cheese layer, then cover with remaining cup of mozzarella cheese.
Bake another 5-10 minutes until cheese is melted.
Amazing Whipped Potatoes
Category: side-dish
By AmyBoul

These potatoes are a perfect complement to ANY meal. I add a bit of room-temperature cream cheese and a tablespoon of sour cream without telling the family. They turn out perfect, fluffy, and very tasty.

Ingredients:
5 pounds yellow potatoes, peeled and cut into 1/2-inch cubs
¼ cup butter at room temperature
¼ cup cream cheese at room temperature
½ cup warm milk, or more as needed
1 tablespoon sour cream
salt and ground black pepper to taste

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl. Beat butter and cream cheese into the potatoes with an electric mixer until butter is nearly melted. Add milk and sour cream; beat until smooth. Season with salt and black pepper.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 10 servings

Calories: 244.9
Fat: 7.4 g
Saturated fat: 4.6 g
Carbohydrates: 40.4 g
Sugars: 2.4 g
Dietary fiber: 5 g
Protein: 5.5 g
Cholesterol: 20.2 mg
Sodium: 69.2 mg
Sunday Best Fruit Salad
Category: salad
By Pattie Price

This is a wonderful and easy fruit salad that is also pretty for special occasions or holidays.

Ingredients:
1 (20 ounce) can pineapple chunks, juice reserved
2  apples, peeled and cored
1 (21 ounce) can peach pie filling
2  bananas, peeled and diced
3  kiwis
1 pint strawberries

Directions:
In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes. In a large salad bowl, combine the peach pie filling and pineapple chunks. Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes. Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside. Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together. Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.

Prep time: 20 mins
Total time: 45 mins
Yields: 6 to 8 servings

Calories: 183.5
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 45.6 g
Sugars: 36 g
Dietary fiber: 4.7 g
Protein: 2.1 g
Sodium: 15 mg
Fat Free Pumpkin Pie to Die For!


Ingredients:
semolina, flour, sugar, pumpkin, cinnamon, vanilla, baking powder

Directions:
mix the dry ingredients together and alternate layers with the pumpkin in a greased pie dish - begin and end with a dry mixture layer.
bake until crust is golden brown at 200 C.
Mtesh’s Finger-Lickin Glazed Chicken


Ingredients:
tomato ketchup, butter, salt, tomatoes, red onions, cloves, water, honey, olive oil, chicken legs, tomatoes, red onion, cloves

Directions:
To prepare the glaze sauce,  start by heating the butter in a large skillet.
Over medium heat sauté the 2 diced red onions till translucent, add the diced garlic and continue frying for a few minutes.
Add the diced tomato and fry till soft.
Stir in the tomato paste, seasoning cube, water and honey.
Cook for a few minutes till the sauce thickens.
Set aside.
To start preparing the chicken, in a large saucepan heat the corn oil/olive oil.
Over medium heat sauté the 2 red onions till translucent, add the diced garlic and continue frying for a few minutes.
Add the diced tomato and fry till soft.
Add the chicken legs and over medium-high heat cook till almost done. Remove from the saucepan.
Place the skillet with the glaze sauce prepared earlier over medium heat and add the chicken legs.
Cook till the sauce turns sticky and reduce the heat to low.
Cook turning over the chicken to ensure an even coating on all sides.
Continue till the chicken is glazed.
Prime Rib Perfected


Ingredients:
canola oil, kosher salt, sugar, black pepper, fresh rosemary, fresh thyme, fresh garlic

Directions:
We can't emphasize enough how important your choice of meat is.  No technique, no matter how good, can turn sinew and good intentions into Kobe beef.  In our area, we picked Certified Angus Beef as we can get local and can count on the quality.  Choosing the small end will give you thicker slices when serving which makes cooking to temperature easier.  Have the butcher separate the ribs from the roast but keep both as you'll need the ribs later.
Make a moist rub from the salt, sugar, pepper, rosemary, thyme and garlic.  (Don't worry about the quantity of salt here --  this is a rub which will be rinsed off before cooking.].
Separate the ribs from the roast, wrap and hold the ribs refrigerated until about 2 hrs before roasting.
Place the roast in a sealable plastic bag.  Rub the surface of the roast with the moist rub, vacuum, then seal.  If you don't have a food vacuum system, you'll probably have to extend the resting time to several days to get the same flavor, but we can't guarantee the same results.  Refrigerate the bagged roast for 24 hrs., massaging the roast a couple of times through the bag to distribute the rub more evenly.
Remove the roast & ribs from the refrigerator 2 to 4 hrs before beginning cooking to let the beef come up to room temperature.
Preheat oven to 200 degrees F.  This is NOT a typo!  Yes, 200 degrees F!
Remove the roast from the bag and rinse the rub off, cover with plastic wrap and set aside on counter.
Add the oil to a Dutch oven or large, heavy-bottomed skillet.  (Pick a vessel large enough for the roast to sit flat on the largest side.]  Heat over medium-high heat until the oil just begins to smoke.
Unwrap the roast and sear in the Dutch oven beginning with the large, fatty top side.  Sear at least 3 minutes without moving until you get a nice, brown crust.  (Ours took about 6 minutes before getting the desired browning.]  Turn to another side and repeat until all surfaces are seared and nicely brown --  no gray allowed!
Place the ribs, arch up, in your roasting pan.  Place the seared roast on top of the ribs the same way it was originally on the ribs from the butcher.
Using a probe thermometer, roast until the thermometer reads 120 degrees F.
When the internal temperature reaches 120 degrees, remove from the oven and rest covered for 20 minutes before carving.  (Do not count on using the drippings to make a sauce --  there won't be more than a tablespoon or so.].
Carve and serve on warmed plates with your favorite accompaniments. (We used a creamy horseradish sauce and an au jus.].
Enjoy!
Chicken Italiana Zuppa


Ingredients:
onion, celery, garlic cloves, fresh ground pepper, Italian-style diced tomatoes, chicken, frozen tiny peas, fresh basil leaves, chicken bouillon cubes, water, small shell pasta

Directions:
Over medium heat in a large skillet or pot add 2 tsps olive oil add onions, celery and garlic and cook till onions are tender. Add the pepper.
Add chicken stock, oxo cubes, water and chicken that has been cut into 1/2 cubes. Cook for 10 minutes and add the tomatoes, basil and Italian seasonings.
Add water and your pasta (uncooked] cook for 10 minutes and add your peas (canned or frozen].
Serve with some fresh grated parmesan cheese and a slice of Italian bread - makes for a great meal. Bon Appetitto.
Corn Pudding


Ingredients:
whole kernel corn, milk, butter, salt, eggs, pepper

Directions:
Preheat oven to 350 degrees., Beat eggs, then add remaining ingredients, adding pepper to taste., Mix all well.  Pour into greased dish., Bake 40 to 45 minutes or until top begins to brown.
Mama's Best Pickled Eggs


Ingredients:
eggs, vinegar, garlic, allspice berry

Directions:
Place eggs in saucepan and cover with water.
When water begins to boil, remove from heat and cover.
Let eggs sit in hot water for 18 minutes.
Cool in cold water and peel.
In a saucepan, combine vinegar, garlic, peppercorns, allspice and sliced ginger.
Simmer for 10 minutes.
Place eggs in sterilized jars.
Pour vinegar mixture over eggs.
(You may strain vinegar, if desired.] Seal and place jars in preserving pan with rack.
Water should cover jars with at least 1-inch of water above tops of jars.
Bring water to a boil; cover and boil for 10 minutes.
Remove jars and cool.
Check seals.
Store about one month before opening.
Bachelor Buzz


Ingredients:
"hazelnut syrup"

Directions:
In a stemmed mug add espresso to hot chocolate., Add syrups and stir., Top with whipped cream.
Bechamel Green Bean Casserole


Ingredients:
butter, all-purpose flour, milk, white pepper, onion, garlic, fresh mushrooms, fresh green beans

Directions:
Boil green beans in lightly salted water 8-10 minutes, or until crisp-tender.
To make white sauce, melt butter in medium saucepan over low heat.
Stir in flour; cook 1 to 2 minutes, stirring constantly.
Using a wire whisk, stir in milk; bring to a boil.
Cook, whisking constantly 1 to 2 minutes or until thickened.
Stir in dressing mix and white pepper; set aside.
Preheat oven to 350 degrees.
Spray medium skillet with non-stick cooking spray; heat over medium-high heat.
Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
Remove half of onion mixture; set aside.
Add mushrooms to onion mixture remaining in skillet and cook about 5 minutes or until mushrooms are tender.
Combine skillet mushroom mixture, green beans and white sauce in a 1 1/2 quart casserole dish.
Combine bread crumbs with reserved onion mixture; sprinkle over casserole.
Bake, UNCOVERED, 20-30 minutes, or until heated through.
Warm Blue Cheese Spread With Pecans


Ingredients:
pecans, butter, cream cheese, blue cheese, fresh parsley, butter

Directions:
Toast pecans in 2 T butter in a skillet over medium heat, stirring constantly. Remove pecans from heat; cool.
Position knife blade in food processor bowl; add cheeses.  Process until smooth; stopping once to scrape down side.
Stir in pecans.  Spoon mixture into a greased 1 1/2 quart baking dish.
Combine breadcrumbs, parsley and 1 T melted butter; sprinkle crumb mixture over cheese mixture.  Bake, uncovered at 350°F for 20 minutes.  Serve warm.
Summer Salad With Goat Cheese (Dutch)


Ingredients:
of fresh mint, nectarines, walnut oil, lemon, honey, arugula, walnuts, black pepper

Directions:
Cut the goat cheese into long slivers of about 1/3” wide.
Peel the nectarines and divide them in segments.
Heat a heavy skillet or stovetop grill pan. Thinly brush the nectarine segments with about 1 tbsp walnut oil. Grill them for a minute each side and take from the pan.
Squeeze the half lemon over a small bowl, add honey, remaining walnut oil, fresh ground black pepper and salt to taste and whisk into a smooth dressing.
Pour the dressing over the salad greens and goat cheese.
Put the salad into four bowls and garnish with the grilled nectarine segments.
Serve with a wholewheat baguette and a fruity wine such as Sangria if desired.
Barefoot Contessa's Crunchy Noodle Salad


Ingredients:
kosher salt, sugar snap pea, rice vinegar, soy sauce, honey, garlic cloves, ginger, salt, fresh ground black pepper, red bell peppers, scallions, parsley

Directions:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
For the dressing, whisk together the vegetable oil, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, 1 tablespoon sesame seeds, peanut butter, salt and the pepper, in a medium bowl.
Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the scallions and the parsley and mix again.
Sweet Potato Squash Casserole


Ingredients:
sweet potatoes, unsalted margarine, unsalted butter, cinnamon sticks

Directions:
Preheat oven to 375° and cut the sweet potatoes in half.
Cut the butternut squash in half vertically and scrape out the seeds.
Put the vegetables, cut side up, in a baking pan and bake, uncovered, until they are very soft, at least 1 1/2 hours.
Scoop the potato and squash out of the skins, combine them, and mash until smooth.
Put the orange juice, margarine, and cinnamon sticks in a small saucepan and heat, reducing until it is about 1/4 cup syrup.
Discard cinnamon sticks and stir orange syrup into the mashed vegetables.
Weeknight Aloo Gobi Saag
Category: main-dish
By Try This Recipe!

Whenever I am craving Indian food, a golden saag always appears in my mind's eye. Popping mustard and cumin seeds sizzling alongside soft sweet potatoes or cauliflower, adorned with wilted collard greens. Saag dishes are most commonly eaten in the Indian subcontinent in Nepal, Odisha, and West Bengal. It's traditionally served with a maize flour roti, fluffy naan, or chapati in the Punjab region, where it's most commonly eaten.

Ingredients:
1 tablespoon ghee (clarified butter)
1  onion, sliced
1 (3 inch) piece fresh ginger, grated, or to taste
1 clove garlic, crushed
6  fresh curry leaves
1 tablespoon cumin seeds
1 teaspoon black mustard seeds
1 teaspoon ground turmeric
4  potatoes, cut into 1-inch cubes
1 head cauliflower, cut into 1-inch cubes
2  red chiles, finely chopped
½ (14.5 ounce) can chopped tomatoes
1 (1 pound) package trimmed and chopped collard greens, or to taste
salt and ground black pepper to taste

Directions:
Heat ghee in a deep skillet over medium-high heat. Fry onion until translucent, about 5 minutes. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Add curry leaves, cumin, mustard seeds, and turmeric. Add potatoes, cauliflower, and chiles; cook and stir until golden brown, about 5 minutes. Add tomatoes and cover with a lid. Reduce heat to low and cook until vegetables are tender, about 20 minutes. Pour   into the vegetable mixture; replace the lid and cook until wilted, about 2 minutes. Season with salt and pepper.

Prep time: 15 mins
Cook time: 33 mins
Total time: 48 mins
Yields: 4 servings

Calories: 311.3
Fat: 4.8 g
Saturated fat: 2.2 g
Carbohydrates: 60.4 g
Sugars: 9.4 g
Dietary fiber: 14.2 g
Protein: 12 g
Cholesterol: 8.2 mg
Sodium: 203.8 mg
Blue Stilton Soup


Ingredients:
butter, onion, celery ribs, flour, dry white wine, milk, Stilton cheese, cheddar cheese, cheddar cheese, heavy cream, crouton

Directions:
Melt the butter in a saucepan, add vegetables, and fry gently for 5 minutes until soft but not browned.
Stir in the flour and cook for 1 minute. Remove from heat.
Stir in the wine and stock and return to heat. Bring to the boil, stirring continuously until the soup thickens then simmer over low heat for 30 minutes.
Cool slightly and liquidize or press the soup through a sieve. Return to the rinsed out pan. Add the milk and heat gently. Stir in the Stilton and English Cheddar, seasonings and heavy cream until melted.
** Do not let the soup boil at this stage or it will curdle. Serve garnished with croutons.
Pressure Cooker Cranberry Chicken


Ingredients:
boneless chicken breasts, whole berry cranberry sauce

Directions:
"Mix onion soup, cranberry sauce and french dressing together.  Place chicken in pressure cooker and top with cranberry mixture.  Bring to pressure  and cook 12 minutes.  Meanwhile cook egg noodles according to package directions on your stove.  When pressure is released, open top and stir in cooked egg noodles.  The dish is ready to serve."
Sheep Dip (Sheep Dip!)


Ingredients:
feta cheese, green onion, whole milk ricotta cheese, pine nuts, brandy, fresh dill

Directions:
In the bowl of a food processor combine the cheeses and process until smooth.
Add the brandy and puree.
Fold in the green onions, pine nuts, and dill and continue to fold until the mixture is well blended.
Spoon into a 2-cup decorative serving bowl.
Cover and chill at least 2 hours.
Serve with French bread, crackers or crisp breads.
Chicken Fiesta Dip


Ingredients:
cream cheese, sour cream, monterey jack and cheddar cheese blend, green onions

Directions:
"Preheat oven to 350°F  Toss chicken with hot sauce; set aside.  Mix cream cheese, sour cream, 1/2 cup of the shredded cheese and onions in medium bowl.  Add chicken; mix well.  Spread into small casserole dish or 9-inch pie plate.  Bake 25 minutes or until heated through.  Top with remaining 1/2 cup of shredded cheese.  Serve with chips."
Caramel Apple Bars II
Category: desserts
By Christine

A fall favorite with baked apples and gooey caramel. A great rainy day project!

Ingredients:
2 cups all-purpose flour
2 cups quick cooking oats
1 ½ cups packed brown sugar
1 teaspoon baking soda
1 ¼ cups butter, melted
2 cups apples - peeled, cored and sliced
½ cup chopped walnuts
1 ½ cups caramel ice cream topping
½ cup all-purpose flour

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 15x10 inch jellyroll pan. In a large bowl, combine the flour, quick cooking oats, brown sugar, and baking soda.  Stir in the melted butter. Mix until crumbly. This is the crust. Press 1/2 of this mixture into the prepared baking pan. Bake for 8 minutes in preheated oven. In a small pan, over medium heat combine the caramel topping and the remaining 1/2 cup of flour. Stirring constantly, bring to a boil and cook for 3 to 5 minutes. This is the caramel filling. Spread apple slices evenly over the baked crust. Sprinkle on the nuts. Then Pour the caramel filling  over the apple layer. Crumble the remaining crust mixture over the top of everything. Bake again for 20 to 25 minutes or until golden brown. Cool before cutting into bars.

Yields: 48 bars

Calories: 141.2
Fat: 5.9 g
Saturated fat: 3.2 g
Carbohydrates: 21.5 g
Sugars: 7.2 g
Dietary fiber: 0.8 g
Protein: 1.5 g
Cholesterol: 12.8 mg
Sodium: 98.1 mg
Chilled Avocado Soup


Ingredients:
chicken broth, onion, cream sherry, avocados, salt, white pepper, heavy cream, sour cream, fresh cilantro stem

Directions:
Combine broth and onion in a large saucepan over high heat. Bring to a boil, lower heat and simmer for about 10 minutes.
Cool mixture, then puree in a blender.
Return mixture to saucepan.
Puree sherry and avocados in a blender until smooth. Transfer to a bowl and stir in whipping cream.
Whisk avocado mixture into onion mixture.
Season with salt and pepper. Cover and chill.
Serve with a dollop of sour cream and a cilantro sprig.
Braised Butternut Squash With Tofu and Green Onions


Ingredients:
water, oyster sauce, soy sauce, sugar, extra firm tofu, ginger, white pepper powder, green onion

Directions:
In a bowl, combine water, oyster sauce, soy sauce and sugar.
In a non-stick skillet, heat oil over a little medium. Pan-fry tofu both sides until golden brown. Drain and set aside.
Return to skillet. Use remaining oil to stir-fry ginger until light brown at medium high heat. Reduce heat to medium, stir in butternut squash, white pepper powder, tofu and sauce mixture. Combine well and bring to boil. Cover and simmer until squash turns tender, about 20 minutes.
Uncover. Add a little more water if necessary. Stir in green onions.
Serve hot!
Hungarian Mushroom Soup
Category: soups-stews-and-chili
By HAMM

My family loves soup and this is one of their favorites. It has lots of flavor and is fairly quick to make. It's primarily a mushroom soup but derives a lot of its flavor from other ingredients.

Ingredients:
4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
¼ cup chopped fresh parsley
½ cup sour cream

Directions:
Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 201.1
Fat: 13.5 g
Saturated fat: 8.1 g
Carbohydrates: 14.8 g
Sugars: 5.9 g
Dietary fiber: 2.4 g
Protein: 7.5 g
Cholesterol: 32 mg
Sodium: 828.7 mg
Salad Dressing Chocolate Cake
Category: desserts
By ynathan85

A cake that uses creamy salad dressing, who would have thought?!

Ingredients:
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking soda
1 teaspoon vanilla extract
¼ cup unsweetened cocoa powder
1 cup creamy salad dressing (such as Miracle Whip®)
1 cup lukewarm water

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Mix flour, sugar, baking soda, vanilla extract, cocoa powder, creamy salad dressing, and water in a large bowl. Pour into the greased baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 10 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 - 9x13 inch cake

Calories: 137
Fat: 3.9 g
Saturated fat: 0.6 g
Carbohydrates: 24.2 g
Sugars: 13 g
Dietary fiber: 0.8 g
Protein: 1.7 g
Cholesterol: 4.4 mg
Sodium: 251.9 mg
Panini Oil


Ingredients:
canola oil, garlic cloves

Directions:
Warm the canola in a small, heavy-bottomed sauce pan over medium-low heat.
Smash the garlic cloves with the flat of a wide, heavy knife, the flat side of a tenderizing mallet, or any sturdy flat tool that you feel comfortable with.  You want to flatten them somewhat (but not squirt garlicky bits all over the kitchen].
When the oil shows signs of slow movement (that lazy, swirly motion that happens long before the oil begins smoking], drop the garlic into the warm oil.
Watch and when the garlic shows signs of beginning to brown, pull off the heat and cover.
Let stand at room temperature until cooled  completely.  Strain to remove the solids.
Store the oil in an air-tight container in the refrigerator.  It should keep for a couple of months if you don't use it all before then.
When using, brush (don't dip!] the outside surfaces of your bread when preparing paninis for grilling.  You may wish to salt the outside after cooking depending on the type of panini or your personal taste.
Saucy Beef Tips With Egg Noodles  (Inspired by Dream Dinners)


Ingredients:
sirloin tip steaks, onion, carrot, celery, sun-dried tomato, water, red wine, salt, pepper, garlic, thyme, rosemary, bay leaf, cornstarch

Directions:
"Put all ingredients (except egg noodles] in crock pot for 4 hours on high or 8 hours on low."