xiaoxl/recipe_data huggingface dataset:
Sarasota's Savory Roasted Chicken, Apples & Onions


Ingredients:
chicken thighs, apples, onions, white wine, apple cider, lemon juice, salt, pepper, fresh thyme, garlic, dried thyme

Directions:
Glaze  --  Add the jelly, garlic and thyme to a small measuring cup and microwave for just 30 seconds on medium.  This will warm it up just enough so the jelly is easier to brush on the chicken.
Chicken  --  Remove the chicken from the refrigerator and let it come to room temperature.  Season well with salt and pepper on both sides.
Apples  --  Slice the apples, peels on, but you can peel them if you want and toss with lemon juice. This will just prevent them from browning.
Casserole  --  In a 13x9" pan, spray well with a non-stick spray and add the chicken.  Add the apples and onions around the chicken.  Mix the wine, cider, salt and pepper and pour over the apples and onions.  Break up the sprigs of thyme and lay around the chicken.
Glaze  --  Brush each of the chicken thighs with the glaze.
Bake  --  Middle shelf in the oven at 375 degrees, uncovered. They will take about 30 minutes, but this will depend on what type and size of chicken parts you are using. As the chicken cooks, make sure to glaze the chicken at least one more time.
Serve  --  As I mentioned, I prefer mashed parsnips or even a baked sweet potato, but, it is up to you.  Most of the sauce will have cooked down, but you can always use any leftover sauce over the onions and apples. ENJOY!
Easy Two Ingredient Stuffed Mushrooms


Ingredients:
button mushrooms, cheese

Directions:
Preheat oven to 350 degrees.
With a knife or a spoon fill the mushrooms with the cheese spread.
Place the mushrooms in an oven safe dish and bake for 10-20 minutes or until mushrooms are tender and cheese is heated through.
Enjoy!
Note: you can use any kind of cheese spread that you find in the fancy cheese section of your grocery store, but my personal favorite is the garlic and herb kind. Also the number of mushrooms that will work in this recipe is very subjective as it depends on the size of mushrooms that you use, as well as how much you stuff them.  I can get 12 medium-large mushrooms over stuffed with one full container.
Tomato Chicken Parmesan
Category: main-dish
By vero_cn81

A delicious Italian breaded chicken smothered with cheese and tomato-based pasta sauce!

Ingredients:
2  eggs, beaten
1 cup grated Parmesan cheese
7 ounces seasoned bread crumbs
6  skinless, boneless chicken breast halves
1 tablespoon vegetable oil
12 ounces pasta sauce
6 slices Monterey Jack cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear. Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 513.1
Fat: 22.5 g
Saturated fat: 10.2 g
Carbohydrates: 31.2 g
Sugars: 7.2 g
Dietary fiber: 3.1 g
Protein: 44.3 g
Cholesterol: 167.6 mg
Sodium: 1249 mg
Creamy Sweet Corn Sauteed With Peppers


Ingredients:
corn, extra virgin olive oil, onion, red bell pepper, kosher salt, sour cream, ground cumin, fresh lime juice

Directions:
If you've never removed corn from the cob before, you're really missing out on some amazing taste.
To remove the corn from the cob, stand the cob on one end and slice the kernels downward.
Measure about 2 cups.
In a large skillet, heat the oil over medium heat.
Add the onions and bell peppers.
Saute 5 minutes.
Stir in the corn and the salt.
Continue cooking for 4 minutes.
Test the corn for tenderness.
Stir together the sour cream, hot sauce, cumin and lime juice.
Remove the corn mixture from the heat and slowly stir in the seasoned sour cream.
Put the pan back over medium-low heat and stir a couple of minutes to heat through.
Grandma Grace's Macaroni Salad With Tuna


Ingredients:
elbow macaroni, tuna, mayonnaise, kosher dill pickles, celery ribs, dried dill, fresh dill sprig, hard-boiled egg

Directions:
Cook the macaroni according to package directions for al dente doneness.
Drain and immediately plunge into very cold water to stop any further cooking.
Drain the tuna, and coarsely crumble into the drained and cooled macaroni.
Gently stir in about 1/2 cup of the mayonnaise.
Add the pickles, celery and dried dill.
Stir again gently adding more mayonnaise until desired coverage is achieved.  (I don't like it dry, but it shouldn't be "soupy"].
Add salt and pepper to taste, again gently stirring inches.
Refrigerate for at least 2 hours before serving.
If the salad looks a bit dry, you can add a bit more mayonnaise right before serving.
Garnish with fresh dill and sliced eggs if using.
Farm Carrots With Cumin, Caraway & Lime


Ingredients:
cumin seed, caraway seed, mustard seeds, carrot juice, butter, carrots, olive oil, lime, juice of, cilantro, parsley

Directions:
If using baby carrots, half or quarter lengthwise.
Heat a large non-stick skillet over medium heat.  Add cumin, caraway and mustard seeds to dry skillet.  Cook and stir until seeds are toasted and begin to pop, about 3 to 4 minutes.  If you don't have cumin or mustard seeds, try about 1/4-1/2 teaspoon powdered and add with carrot juice in next step.
Carefully add carrot juice and bring to a boil.  Reduce heat and simmer until mixture is reduced by three-quarters, about 4 minutes.  Add butter and stir until just melted.  Strain, discard seeds and set aside, keeping warm.
In the same skillet, cook the carrots in olive oil over medium heat about 15 to 18 minutes (depending on whether your carrots are large or small julienne] or until tender, turning occasionally.
Add carrot juice reduction, stir in lime juice, and salt and pepper to taste.  Sprinkle with herbs to serve.
Endive, Arugula and Pear Salad


Ingredients:
Dijon mustard, olive oil, salt, pepper, arugula, Belgian endive, pear

Directions:
In small bowl, blend mustard and vinegar., Slowly whisk in olive oil, salt and pepper., Combine arugula, endive and pear., Add dressing and toss., ENJOY!
Almond Roca Gourmet Popcorn


Ingredients:
butter, brown sugar, sugar, salt, light corn syrup, baking soda

Directions:
Place popped popcorn in a large roasting pan that has been sprayed with a non-stick spray and set aside.
In saucepan on low heat mix sugars, butter, salt, and corn syrup. Let mixture come to a soft boil and place lid on pan for 30 seconds. Remove lid and stir with clean spoon. This is done so all sugar and salt crystals are dissolved and none get back in the mixture. Turn heat down and let boil gently with out a lid for 5 minutes stirring constantly.
When 5 minutes are up remove from heat and stir in baking soda. Syrup will foam but this is normal. Stir until baking soda is completely dissolved. Add butter flavoring and stir. Pour over popcorn slowly stirring popcorn constantly, coating all the popcorn gently. When popcorn is coated, pour almonds in and stir well. Place in a preheated oven at 225 degrees for 1 hour. Popcorn needs to be stirred and mixed through every 15 minutes. When popcorn is finished baking pour onto a non-stick service and let cool.
Baked Omelet
Category: breakfast-and-brunch
By M. Clayton

This is a great Christmas breakfast, brunch dish or company breakfast!

Ingredients:
8  eggs
1 cup milk
½ teaspoon seasoning salt
3 ounces cooked ham, diced
½ cup shredded Cheddar cheese
½ cup shredded mozzarella cheese
1 tablespoon dried minced onion

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside. Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish. Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 314.3
Fat: 21.2 g
Saturated fat: 9.4 g
Carbohydrates: 5.9 g
Sugars: 4.2 g
Dietary fiber: 0.1 g
Protein: 24.8 g
Cholesterol: 415.3 mg
Sodium: 738.2 mg
One Bowl Chocolate Cake


Ingredients:
flour, water, baking soda, vanilla, sugar

Directions:
Sift flour sugar soda and cocoa into a bowl., Add water, salad dressing, and vanilla., Beat 2 minutes with a hand mixer on medium speed., Pour into a greased and floured 9x13 pan., Bake 25 to 30 minutes in a 350 degree oven.
Chocolate Oatmeal Chocolate Chips Cookies
Category: desserts
By Sharon Angel

The best of everything in one cookie! Try to wait until cool to eat! The best cookie dough treats if you leave out the eggs. Eggbeaters® (1/2 cup) can be substituted for the eggs if desired.

Ingredients:
1 cup butter
1 cup brown sugar
1 cup white sugar
2  eggs
2 teaspoons vanilla extract
3 cups oats
1 ½ cups all-purpose flour
1 cup chocolate chips, or more to taste
½ cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs and vanilla extract into butter mixture until incorporated. Whisk oats, flour, chocolate chips, cocoa powder, baking soda, and salt together in a bowl; slowly stir into butter mixture until dough is just mixed. Scoop dough using a small scooper onto baking sheet. Bake in the preheated oven until edges of cookies are lightly browned, about 15 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 42 cookies

Calories: 140.8
Fat: 6.4 g
Saturated fat: 3.7 g
Carbohydrates: 20.4 g
Sugars: 12.2 g
Dietary fiber: 1.3 g
Protein: 1.9 g
Cholesterol: 20.5 mg
Sodium: 122.4 mg
Gluten Free Pancakes


Ingredients:
eggs, vanilla extract, sea salt, baking soda

Directions:
1. In a vita-mix, combine eggs, agave and vanilla and blend on high until smooth.
2. Add almond flour, salt and baking soda and blend again to incorporate dry ingredients into batter.
3. Let batter sit for 15-20 minutes to thicken up.
4. Warm grapeseed oil in a large skillet over medium heat.
5. Ladle pancake batter onto skillet.
6. Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side.
7. Remove from heat to a plate.
8. Repeat process with remaining batter, adding more oil to skillet as needed.
Cinnamon Rolls With Nutella Filling and Cream Cheese Frosting


Ingredients:
butter, water, vanilla extract, French vanilla pudding mix, buttermilk, egg, white sugar, salt, all-purpose flour, active dry yeast, butter, brown sugar, cinnamon, roasted pecans, walnuts, cream cheese, butter, powdered sugar, vanilla extract, milk

Directions:
Melt the water and the butter together. set aside and add vanilla.
With the stand mixer using the dough hook or in a bread machine add the water and butter mixture, add the pudding.
next add the warm buttermilk, egg, sugar, salt, flour and yeast then mix the ingredients well with the stand mixer, or the dough setting on the bread machine.
when the dough is ready, kneed the dough a little bit until pliable. Roll the dough onto a lightly floured surface.
spread the soft butter around the entire dough. next spread the Nutella just as you did the with the butter.
mix the brown sugar and the cinnamon together. if you are adding nuts mix those in as well.
roll up the dough, beginning with the longest side. Slice as many rolls that you can. I usually yield approximately 14.
place on a buttery pan, then i usually cover them them with a cloth or saran wrap and then set aside to rise twice the original size. Usually takes about an hour. Humidity will make a difference in this process.
preheat the oven to 400 degrees.
after the rolls have risen bake them for 15 to 20 minutes.
in a bowl add cream cheese, butter, and 3 tbls. chai powder (I use Caffe D'Vita Enchanted Chai powder] together and mix well.
add vanilla and gradually add the powder sugar.
here add the sugar and milk as you obtain the consistency that you want.
remove the rolls out of the oven and glaze the rolls with the frosting and finish with chocolate of you prefer.
Taco Pizza


Ingredients:
ground beef, water, cheddar cheese, black olives, onion, mushroom, cheese, sour cream, tomatoes, lettuce

Directions:
Brown ground beef, drain fat, add taco seasoning and water, mix well and set aside to cool.
Mix taco sauce and pizza sauce together.
Spread sauce on crust.
Top sauce with"taco meat", any optional ingredients desired, cheddar cheese.
Keep in mind you will add more cheese when it is done.
Bake@ 425° until crust is browned and cheese is bubbly.
Top with a light bed of shredded lettuce.
Sprinkle with cheese, arrange onion and tomato slices.
Dot with sour cream and drizzle with taco sauce.
If you desire add black olives for appearance.
Honey-Coated Shortbread


Ingredients:
all-purpose flour, granulated sugar, unsalted butter, honey, kosher salt, sea salt

Directions:
Use a 9-10" tart pan with removable bottom or a shortbread mold.  Spray with Pam.  You can even use a regular baking pan, maybe 9 x 11 but you may have trouble removing the first couple of pieces.
Place the flour and sugar in a food processor. Pulse.  Add the cold butter and pulse only until it looks like fine sandy crumbs.
Press the dough evenly into the prepared pan with your fingers.  Stab all over with a fork.  Refrigerate until chilled, at least 30 minutes.
Position a rack in the center of the oven and heat the oven to 350°F.
Bake the shortbread only until just pale gold in the center, 25-30 minutes. Don't overbake; it will get very hard.  Remove from oven.
Heat the honey in the microwave until warm and liquid, about 10 seconds. Quickly pour the honey over the shortbread surface and spread evenly with a pastry brush.
Sprinkle the salt evenly over the honey. Return the pan to the oven and bake for 3 minutes more.
Transfer the pan to a rack and let the shortbread cool about 15 minutes. Cut while still warm into wedges or squares with a sharp knife. The cookies will keep in an airtight container at room temperature for 1 week.
Vegetable Soup


Ingredients:
carrot, garlic cloves, broth, green cabbage, green beans, tomato paste, dried basil, dried oregano, salt, zucchini, broccoli

Directions:
In large saucepan, sprayed with nonstick cooking spray, saute carrot, onion, and garlic over low heat until softened, about 5 min,.
Add rest of ingredients.   Bring to a boil.   Lower heat and simmer, covered, about 15 minutes or until beans are tender.
Cheddar Cheese Potato Broccoli Soup


Ingredients:
butter, onion, potatoes, boiling water, chicken bouillon cubes, cheddar cheese

Directions:
In a 3 quart saucepan, melt butter and saute onions.
Add potatoes, water, and bouillon cubes. Cover and bring to a boil then reduce heat to medium.  Cook just until potatoes are tender.
Meanwhile, Place frozen broccoli and cheddar cheese in crock pot on low to start melting and thawing.
Once the potatoes are done, using a hand blender, blend contents of saucepan to desired consistency and then pour into the crock pot.
Heat on low until warmed.
(If you don't want to use a crock pot for this, after blending potatoes to desired consistency, mix in thawed broccoli and heat on medium low.  Gradually add cheese, stirring until cheese melts].
Homemade Meatballs


Ingredients:
ground beef, ground pork, garlic cloves, eggs, parmesan cheese, parsley, salt, black pepper, milk, olive oil

Directions:
1. In a large bowl, combine the meat, garlic, breadcrumbs, eggs, Parmesan, parsley, salt, a couple of grinds of pepper and a splash of milk. Mix together well with clean hands. Roll into 24 1 1/2-inch balls and place on a rimmed baking sheet. Place the baking sheet with the meatballs into the freezer for 5 to 10 minutes to firm them up slightly.
2. To brown the meatballs, heat a couple of swirls of olive oil (about 2 tablespoons] in a heavy pot or large skillet over medium-high heat. Add the meatballs, turning to brown all sides. They do not need to be cooked through.
3. Add the meatballs and marinara sauce to a large pot and stir gently. Heat over medium heat until the sauce begins to bubble. Reduce heat to a simmer and cook for 20 minutes, stirring very gently a couple of times during simmering.
4. Serve meatballs and marinara over noodles or stuffed into rolls with melted mozzarella cheese.
Homemade Salted Caramel Sauce
Category: side-dish
By dawnbahrenfuss

This is an easy and yummy salted caramel sauce. Perfect for topping any dessert.

Ingredients:
1 cup white sugar
½ cup water
¾ cup heavy whipping cream
3 tablespoons unsalted butter
1 teaspoon sea salt (such as Maldon®)

Directions:
Pour sugar and water into a small saucepan; swirl gently to combine. Heat over medium-low heat until little bubbles form on the side. Increase heat to high and boil until sugar turns amber, 5 to 8 minutes. Remove from heat and carefully whisk in heavy cream. Add butter and salt, stirring to combine. Pour caramel into a glass container; let cool.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 cups

Calories: 106
Fat: 6.3 g
Saturated fat: 3.9 g
Carbohydrates: 12.8 g
Sugars: 12.5 g
Protein: 0.3 g
Cholesterol: 21 mg
Sodium: 114.8 mg
Candie's Easy Potato and Onion Dish
Category: side-dish
By CANDIEANNE

If you love sweet onions with buttery potatoes, this dish is for you! Every time someone asks for the recipe they are pleased to hear how simple it is!

Ingredients:
8  potatoes, sliced
2 large sweet onions, sliced
½ cup butter, sliced
1 tablespoon dried parsley
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch casserole dish, mix the potatoes, onions, butter, and parsley. Season with salt and pepper. Bake covered in the preheated oven for 45 minutes, stirring occasionally, or until potatoes are tender.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 8 servings

Calories: 246
Fat: 11.7 g
Saturated fat: 7.3 g
Carbohydrates: 33.4 g
Sugars: 4 g
Dietary fiber: 2.8 g
Protein: 3.3 g
Cholesterol: 30.5 mg
Sodium: 163.6 mg
Easy Chicken Pasta Alfredo
Category: world-cuisine
By Lisa Cascioli Hauser

A friend of mine got this recipe while traveling in Italy. Chicken, mushrooms, and tortellini in rich cream sauce. Delicious! Serve sprinkled with parsley and cheese.

Ingredients:
1 (16 ounce) package refrigerated cheese tortellini
1 tablespoon vegetable oil
4  skinless, boneless chicken breast halves, cubed
3 tablespoons butter
½ pound sliced fresh mushrooms
1 pinch garlic powder, or to taste
2 cups heavy whipping cream
⅓ cup grated Parmesan cheese
3 tablespoons chopped fresh parsley
1 teaspoon salt

Directions:
Bring a large pot of lightly salted water to a boil. Add tortellini. Cook, stirring occasionally, until tortellini float to the top and the filling is hot, about 5 minutes. Drain. Heat vegetable oil in a large skillet over medium heat; cook and stir chicken breast in hot oil until no longer pink in the center, about 10 minutes. Remove from heat. Melt butter in another skillet over medium heat; cook and stir mushrooms and garlic powder until mushrooms begin to soften, about 3 minutes. Stir heavy cream into mushrooms and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 3 minutes. Add Parmesan cheese, parsley, and salt. Continue to cook until cheese is melted, about 1 minute. Stir tortellini and chicken into mushroom-cream sauce. Simmer until heated through, about 2 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 686.5
Fat: 46.9 g
Saturated fat: 26.8 g
Carbohydrates: 38.4 g
Sugars: 2.7 g
Dietary fiber: 2.3 g
Protein: 30.2 g
Cholesterol: 201.1 mg
Sodium: 843 mg
Chinese Chicken Fried Rice I
Category: main-dish
By sal

Chicken fried rice, just like they serve in the restaurants! A stir fry with chicken, rice, soy sauce and veggies like peas, carrots, celery and bell peppers. This is something my sister just sort of whipped up one day. It's very good!

Ingredients:
½ tablespoon sesame oil
1  onion
1 ½ pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
¾ cup fresh pea pods, halved
½ large green bell pepper, diced
6 cups cooked white rice
2  eggs
⅓ cup soy sauce

Directions:
Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes. Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly. Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 6 to 8 servings

Calories: 424.9
Fat: 9.5 g
Saturated fat: 2.5 g
Carbohydrates: 47.5 g
Sugars: 3.5 g
Dietary fiber: 3.1 g
Protein: 34.7 g
Cholesterol: 133.9 mg
Sodium: 1060.4 mg
Easy Cinnamon Chip Scones
Category: bread
By janet

These scones have a very light cinnamon flavor.

Ingredients:
¾ cup butter
3 ¼ cups all-purpose flour
⅓ cup white sugar
2 ½ teaspoons baking powder
½ pinch baking soda
½ teaspoon salt
1 cup buttermilk
1 (10 ounce) package cinnamon baking chips
2 tablespoons butter, melted
2 tablespoons white sugar

Directions:
Place 3/4 cup butter into the freezer for 1 hour. Cut into cubes. Preheat the oven to 425 degrees F (220 degrees C). Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt in a large bowl using a whisk. Cut in very cold cubed butter with a pastry blender or using your fingers until you get coarse crumbs. Create a well in the flour mixture; add buttermilk and stir gently until dough is just moistened. Fold in cinnamon chips. Turn dough out onto a lightly floured surface. Knead gently until dough is no longer sticky, 10 to 12 times, and divide in half. Pat or roll each portion gently into a 7-inch circle. Brush melted butter over circles. Sprinkle each with 1 tablespoon sugar. Cut each circle into 6 wedges. Separate and place scones on an ungreased baking sheet. Bake in the preheated oven until lightly browned, 10 to 13 minutes. Serve warm.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 30 mins
Yields: 1 dozen scones

Calories: 404.1
Fat: 20.6 g
Saturated fat: 12.7 g
Carbohydrates: 49 g
Sugars: 22.7 g
Dietary fiber: 0.9 g
Protein: 6.1 g
Cholesterol: 37.4 mg
Sodium: 377.6 mg
Rum and Coke


Ingredients:
"rum"

Directions:
Mix ingredients in a highball glass two-thirds full of ice., Stir briskly and serve.