xiaoxl/recipe_data huggingface dataset:
Easy Chicken Sketty


Ingredients:
garlic, extra virgin olive oil, chicken breasts, spaghetti, parmesan cheese

Directions:
Follow the directions on the pasta for the correct way to cook it.  While the water is heating up to a boil, do the steps below.
Open the two cans of chicken breat meat.  Drain the water out.  Take a fork and use it to break up the pieces of chicken while in the can.
Heat the olive oil in a wide, deep skillet or pan on medium-high heat.  Once the oil is hot, add the minced garlic and cook for 1 minute, stirring, and letting the garlic become fragrant.
Add the chicken meat to the pan and stir to let the oil coat all the meat.  Use your spatula or cooking spoon to break up any chicken chunks into smaller pieces.
Pour in the spaghetti sauce, and stir well.
Let the mixture come to a light boil, then turn down the heat to low, and let gently simmer while you finish cooking your pasta.
Once the pasta is cooked, the chicken mixture will be waiting!  Combine, pour desired amount of parnesan on top, and enjoy!
Asian Sesame Sauce


Ingredients:
low sodium soy sauce, garlic, sesame seeds, green onion

Directions:
".whisk all the ingredients together. add meat and marinate in the fridge for at least 2 hours."
Easy Sweet-and-sour Squash Rings


Ingredients:
acorn squash, honey, dark brown sugar, dried thyme

Directions:
Preheat oven to 375 degrees.
Trim 1-2-inches off each end of squash.
Slice each squash into 4 rings.
Remove all seeds.
Coat jellyroll pan with cooking spray.
Arrange rings in a single layer on the pan.
Combine the honey, brown sugar, thyme, salt and pepper.
Brush half of mixture onto rings.
Bake, until beginning to soften (about 15 minutes].
Brush with remaining honey mixture until tender, about another 10-15 minutes.
Serve.
Halloween Waffles


Ingredients:
unsalted butter, acorn squash, mcintosh apple, pecans, all-purpose flour, yellow cornmeal, double-acting baking powder, salt, ground cinnamon, ground cloves, apple cider, pure maple syrup, eggs

Directions:
Preheat waffle iron; if you want to hold the finished waffles until serving time, preheat your oven to 200°.
Melt butter; reserve.
Use the large-holed side of a box grater to grate the acorn squash; you should have 1 ¼ cups packed shredded squash.
Place the squash in a bowl; peel and core apple; cut it into small dice and add it to the bowl with the squash; add in pecans, stir to mix; set aside.
In a big bowl, whisk the flour, cornmeal, baking powder, salt, cinnamon, and cloves.
In another bowl, whisk the cider, syrup, and eggs together until very well mixed.
Pour the liquid ingredients over the dry ingredients and stir with a whisk until just combined.
Stir in the squash, apple, and pecan and fold in the melted butter.
Lightly butter or spray the grids of your waffle iron; brush or spray again only if subsequent waffles stick.
Spoon out a scant 1 cup of batter onto the grids; use a metal spatula or wooden spoon to spread the chunky batter evenly across the grids.
Close the lid and bake until golden.
If you are not serving the waffles immediately, put them in a single layer on a baking sheet, loosely covered with foil, in the preheated oven while you make the rest of the batter.
Best Bread Pudding


Ingredients:
eggs, sugar, salt, cinnamon, vanilla, milk, rum, raisins

Directions:
In mixing bowl, add eggs, milk, rum, salt, cinnamon, vanilla, and sugar, whisk until well blended.
Put the bread cubes into a buttered 1 1/2 quart casserole dish.
Sprinkle the raisins over the cubes of bread.
Pour the egg/milk mixture slowly over the top.
Bake in a 350 degree oven for approximately 50 minutes, until a silver knife inserted into the center of the pudding comes out clean.
Oven Pot Roast
Category: main-dish
By BECKYSMITH

This is so easy and tastes great.  It makes wonderful gravy while it's cooking.

Ingredients:
½ cup all-purpose flour
ground black pepper to taste
3 ½ pounds rump roast
¼ cup butter
½ (1 ounce) envelope dry onion soup mix
1 (10.75 ounce) can  condensed cream of mushroom soup
½ cup dry vermouth

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess. In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid. In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast. Cover and bake in preheated oven for 3 hours or until desired doneness.

Prep time: 15 mins
Cook time: 3 hrs
Total time: 3 hrs 15 mins
Yields: 12 servings

Calories: 375.4
Fat: 24.3 g
Saturated fat: 10.3 g
Carbohydrates: 7.8 g
Sugars: 1.2 g
Dietary fiber: 0.2 g
Protein: 27.2 g
Cholesterol: 90.9 mg
Sodium: 360.1 mg
Grilled Cashew Chicken Wraps


Ingredients:
mayonnaise, rice vinegar, sugar, Dijon mustard, cashews, green onions, mandarin orange, red cabbage, salt, pepper

Directions:
Spray counter lightly with non-stick cooking spray.
Roll each dinner roll into an 8 inch circle.
Cover with plastic wrap and let rest for about 20 minutes.
In a large bowl, combine the chicken, mayonnaise, vinegar, sugar, sesame oil and mustard.
Fold in the cashews, green onions, half of the oranges and the cabbage and mix well.
Salt and pepper to taste.
Remove wrap from flattened rolls and brush with olive oil.
Cook on a grill heated to medium heat for about 1 minute each side.
Remove from grill and cool slightly.
Divide chicken mixture evenly between the wraps and garnish with remaining oranges.
Shoyu Wasabi Roasted Almonds


Ingredients:
soy sauce, garlic powder, onion powder, cayenne pepper, powdered sugar, wasabi powder, cornstarch, sea salt, mustard powder, cayenne pepper

Directions:
Line a baking sheet with non-stick aluminum foil or parchment paper. Pre-heat oven to 350.
Spread almonds on the sheet to a single layer. Bake for 10 minutes.
While the nuts are baking, combine marinade ingredients in a stainless mixing bowl large enough to accomodate all the nuts and whisk to combine.
After the almonds have baked for the 10 minutes pour them into the marinade and stir to evenly coat them and then put them back on the sheet in a single layer and bake for an additonal 10 to 15 minutes stirring the nuts at about 7 minutes or so so that they will bake evenly. Taste one at ten minutes and see if is roasted to your liking if not continue until they are done.
Rinse and dry your mixing bowl and combine the dry ingredients in it. When the nuts are done roasting, toss them while they are still hot in the dry ingredients (I usually use a food service disposable glove and press the powder into the nuts]. Drop the nuts into a wired strainer over a plate and shake the excess powder off. Warning! Done this way the nuts are a wasabi bomb so if you like it milder, use less powder and a lighter coating.
Hamburger Steaks


Ingredients:
olive oil, onion, green pepper, tomato sauce, Worcestershire sauce, dry mustard

Directions:
Salt and pepper ground beef.  Form into 6 patties.
Brown in hot oil over medium high heat, about 2 minutes on each side.  Remove from pan.
Add onion and green pepper to pan.  Saute about 5 minutes or until tender.
Add tomato sauce, worcestershire sauce, and mustard.  (I sometimes add a little Kitchen Bouquet at this point.].
Blend and return hamburger patties to pan.
Bring to boil, cover, and reduce heat.
Simmer until patties are no longer pink, about 15 minutes.
Remove cover and cook 5 minutes more.
Bourbon Street Rice and Beans


Ingredients:
bacon, onion, garlic clove, long-grain rice, chicken broth, Tabasco sauce, salt, red bell pepper, yellow bell pepper, green onion

Directions:
Cook diced bacon in a 3-qt saucepan over medium-high heat until crisp, stirring occasionally.  With slotted spoon, remove bacon to plate.
Add onion and garlic to skillet.  Cook until softened, about 5 minutes, stirring frequently.
Stir in rice; cook 2 minutes, stirring constantly.
Add broth, Tabasco sauce and salt.  Bring to boil over high heat.  Reduce heat to low; cover and simmer 15 minutes.
Add red and yellow bell peppers, red beans and bacon.  Cover; cook 5 minutes longer or until rice is tender.
Stir in green onions and serve.
Almond Flour Brownies
Category: desserts
By michelle taylor

Delicious brownies that are actually almost healthy for you!

Ingredients:
¾ cup blanched almond flour
⅔ cup agave nectar
½ cup chopped walnuts  (Optional)
2  eggs
5 tablespoons unsweetened cocoa powder
¼ cup coconut oil
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix almond flour, agave nectar, walnuts, eggs, cocoa powder, coconut oil, and vanilla extract together in a bowl; spread into an 8-inch square baking dish. Bake in the preheated oven until edges of brownies begin to pull from sides of dish, about 30 minutes. Let brownies cool slightly before slicing, about 5 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 215
Fat: 13.5 g
Saturated fat: 7.4 g
Carbohydrates: 24.3 g
Sugars: 20.4 g
Dietary fiber: 2.9 g
Protein: 3.3 g
Cholesterol: 46.5 mg
Sodium: 18.4 mg
Tailgate Tacos
Category: appetizers-and-snacks
By Kylee Kolesar

Mini taco cups are great for tailgating. Serve with your favorite taco toppings.

Ingredients:
cooking spray
1 pound ground beef
½ cup salsa
2 tablespoons taco seasoning mix
2 cups shredded Mexican cheese blend
24  wonton wrappers

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Spray a 24-cup mini muffin tin with cooking spray. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Mix in salsa and  . Line each muffin cup with a wonton wrapper. Add about 1 tablespoon taco beef to each cup. Top with 1 tablespoon shredded Mexican cheese blend. Bake in the preheated oven until wonton wrappers are browned and crispy and cheese is melted, 12 to 14 minutes.

Prep time: 15 mins
Cook time: 17 mins
Total time: 32 mins
Yields: 24 mini taco cups

Calories: 107.9
Fat: 6.5 g
Saturated fat: 3.6 g
Carbohydrates: 5.8 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 6.4 g
Cholesterol: 22.8 mg
Sodium: 226.8 mg
Coconut Chikki
Category: world-cuisine

Sweets are a centerpiece of the Punjabi agricultural festival Lohri, and coconut chikki is definitely a favorite. So here's a quick idea for your Lohri feast, and you won't even have to place a few calls to Pakistan to get the recipe.

Ingredients:
1 tablespoon ghee
4 cups grated dried coconut
¾ cup brown sugar
¾ cup white sugar
¼ cup water, or as needed

Directions:
Melt 1 tablespoon of ghee to a pan over low heat; add coconut and roast until lightly browned, about 2 minutes. Set aside. Add brown sugar to a skillet over medium heat and slowly mix in sugar. Put in a glug of water, increase heat, and bring to a boil, about 3 minutes, stirring constantly. Lower the heat, stirring constantly until the mixture starts to solidify, about 2 minutes. Add coconut and mix in until well combined. Transfer mixture to a greased sheet pan or baking dish and spread out. Cut immediately into squares or rectangles and allow to cool completely. Take the coconut you put aside earlier and add it to the mixture, mix well so the coconut is evenly spread throughout the sugar Pour the mixture into a pan and allow to firm up. Cut into pieces. Serve and enjoy.

Prep time: 10 mins
Cook time: 5 mins
Total time: 45 mins
Yields: 8 chikki

Calories: 472.1
Fat: 31.6 g
Saturated fat: 27.6 g
Carbohydrates: 50 g
Sugars: 42.2 g
Dietary fiber: 7.6 g
Protein: 3.2 g
Cholesterol: 4.1 mg
Sodium: 23.3 mg
Peanut Butter Microwave Fudge


Ingredients:
butter, creamy peanut butter, vanilla, powdered sugar

Directions:
In a micro safe bowl, zap butter and peanutbutter 2 minutes.  Remove and whip with a wooden spoon.  Stir in vanilla.
Gradually add powdered sugar.  Press into a 9x13 or a 9x9 for really thick fudge.
Refrigerate 2 hours cut and serve.
Creamy Avocado Egg Salad
Category: salad
By tracy918

A new twist on regular egg salad! This is so good and I am always asked for the recipe. Hope you enjoy it as much as we do! Serve on lettuce leaves or your favorite cracker.

Ingredients:
6  hard-cooked eggs, chopped
2 large avocados, peeled and chopped
1 cup seeded and chopped tomatoes
½ cup diced red onion
salt and ground black pepper to taste
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon lemon juice
10 drops hot sauce (such as Frank's RedHot ®)

Directions:
Combine eggs, avocados, tomatoes, red onion, salt, and pepper together in a bowl. Stir mayonnaise, sour cream, lemon juice, and hot sauce into egg mixture until evenly coated.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 284
Fat: 23.9 g
Saturated fat: 4.8 g
Carbohydrates: 11.7 g
Sugars: 2.7 g
Dietary fiber: 7 g
Protein: 8.8 g
Cholesterol: 215.9 mg
Sodium: 163.9 mg
Tasty Sesame Tilapia
Category: world-cuisine
By Nancy

This dish is a favorite with my family. The sesame flavor is enhanced with orange and ginger. Great served with rice and broccoli.

Ingredients:
¼ cup orange juice
¼ cup soy sauce
¼ cup sesame oil
1 teaspoon white sugar
1 teaspoon minced garlic
½ teaspoon ground ginger
6 (4 ounce) fillets tilapia fillets

Directions:
Stir the orange juice, soy sauce, sesame oil, sugar, garlic, and ginger in a 9x13 inch baking dish until combined. Add the tilapia fillets, turning once to evenly coat. Cover the dish with plastic wrap, and marinate in the refrigerator at least 30 minutes. Preheat an oven to 425 degrees F (220 degrees C). Remove the plastic wrap, and bake in the preheated oven until the fish flakes easily with a fork, 9 to 11 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 6 fillets

Calories: 206.5
Fat: 10.6 g
Saturated fat: 1.6 g
Carbohydrates: 2.8 g
Sugars: 1.8 g
Dietary fiber: 0.1 g
Protein: 23.8 g
Cholesterol: 41.4 mg
Sodium: 673.2 mg
Mom's Carrot Banana Bread
Category: breakfast-and-brunch
By TEEPS31

I borrowed this recipe from my mom, and I have given away mini-breads for Christmas for several years. Everyone loves it!

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup brown sugar
½ cup butter, softened
3  bananas, mashed
1 cup grated carrots
1 cup walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 4x8-inch loaf pans. Combine flour, baking soda, baking powder, cinnamon, and salt together in a bowl. Beat brown sugar and butter together in a separate bowl using an electric mixer until smooth and creamy. Stir flour mixture, alternating with bananas, into creamed butter mixture just until batter is mixed; fold in carrots and walnuts. Pour into the prepared loaf pans. Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, 50 to 60 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 2 loaves

Calories: 298.2
Fat: 13.4 g
Saturated fat: 5.4 g
Carbohydrates: 42.8 g
Sugars: 22.1 g
Dietary fiber: 2.2 g
Protein: 3.9 g
Cholesterol: 20.3 mg
Sodium: 240.5 mg
Cheesy Chicken Spaghetti Skillet


Ingredients:
chicken tenderloins, chicken broth, spaghetti, sweet onions, broccoli stems, bacon drippings, extra virgin olive oil, garlic powder, onion powder, poultry seasoning, rosemary, sea salt, fresh ground black pepper, fresh mozzarella cheese, parmesan cheese

Directions:
Using a gallon sized storage bag mix chicken, garlic powder, onion powder, Paul Prudhomme Poultry Magic seasoning, crushed rosemary, salt, pepper and 2 tablespoons extra virgin olive oil. Shake really well to make sure all pieces of chicken are coated in seasonings and oil.
Heat bacon drippings in an extra large deep skillet between medium and medium high and add chicken pieces. Stirring regularly cook until light golden brown about 10-2 minutes. Take out the fattest piece of chicken and cut in half to check and see if completely cooked. Remove from pan to a plate with a paper towel to absorb the oils. Then clean pan to use again or if you're into doing dishes use a different skillet.
Defrost broccoli in microwave but don't cook all the way through. Usually about 45 seconds to 1 minute. Use the amount of water specified on the package.
In a small mixing bowl whisk together the cream of chicken soup and the chicken broth until smooth.
Re-using the extra large skillet heat the remaining tablespoon of olive oil between medium and medium high heat. Add the pot sized spaghetti. Stirring constantly brown the spaghetti about 5 minutes. Slowly add the chicken broth mixture. Bring to a boil then cover and turn to simmer for 5 minutes. Add broccoli and continue to simmer another 5 minutes. Add diced mozzarella and most of the Parmesan cheese keeping out enough for garnish. Heat until cheese is melted. After placing on dishes or bowls garnish with the remaining Parmesan cheese.
Salsa Dip II


Ingredients:
tomatoes, olive oil, green onions, vinegar, black olives, green chili

Directions:
Mix; refrigerate at least 1 hour (better overnight].
Serve with tortilla chips.
Cucumber Sauce


Ingredients:
cucumber, light sour cream, garlic clove, fresh flat-leaf parsley, of fresh mint, sea salt

Directions:
". In a small bowl, combine cucumber, sour cream, garlic, parsley, mint, and sea salt."
Fresh Tomato & Basil Baked Fish


Ingredients:
tomato sauce, scallion, fresh basil leaf, tomatoes

Directions:
Add tomato sauce to the bottom of a baking dish.
Rinse fish filets and pat dry.
Sprinkle salt and pepper to taste on both sides and the fish, and lay in baking dish.
I like to also sprinkle my filets with a bit of fish seasoning, or flavored salt, to taste.
On a cutting board, mince the scallions, and chop basil.
I add the breadcrumbs right to the pile of fresh herbs, and roughly chop.
Top the filets with the herb and bread crumb mixture, and then top with the slices of fresh tomato.
Bake in a 375 degree oven for 20 minutes, or until fish is cooked through.
Biscuit Sliders


Ingredients:
Italian sausage, lean ground beef, sweet onion, egg, half-and-half, salt, pepper, mayonnaise, hot chili sauce, swiss cheese, dried basil

Directions:
Preheat oven to 400°.
To prepare biscuits place them on cookie sheet. Separate the egg white from the york (reserve the york for later]. Whip the egg white with 1 teaspoons of Sriracha chili sauce. Brush mixture over each biscuit. Sprinkle with some dried basil. Cook biscuits per package direction. Set aside when done.
In a large mixing bowl add in the Italian sausage and ground beef. Add in the chopped onion, half and half, egg york, corn flakes, salt, pepper. Mix well.
Make 10 patties by dividing the mixture in half and forming 5 patties from each half of the mixture. They should make 2-2 1/2 inch patties.
Spray a 10 inch skillet with cooking spray. Heat over a med-high heat.
Add mini meat patties to pan. Cook about 5 minutes, flip and continue to cook another 5 minutes or until done.
Meanwhile mix mayonnaise with 1/2-1 tablespoon of Sriracha chili sauce (based on your heat level tolerant] and set aside.
To assemble the sliders take a biscuit, slice it in half (you should have two circles] spread the bottom half with about 2 teaspoons of the mayo mixture top with the meat patty and a small slice of Swiss cheese, finish it with the top piece of the biscuit.
Serve and enjoy.
Cauliflower Vanilla Soup


Ingredients:
cauliflower, chicken broth, red onion, garlic clove, vanilla pod, heavy cream

Directions:
Break the cauliflower into small florets.
In a large saucepan over medium heat, add the stock and bring it to a simmer.
Add the cauliflower, sliced onion, and garlic.
Split the vanilla pod and scrape out the seeds, adding them to the contents of the saucepan.
(You can discard the empty pod, if you like, but you can also cut it into pieces and put it into an airtight jar of sugar and let sit for three weeks to make vanilla sugar].
Simmer the soup for 15 minutes or until cauliflower is tender.
Remove from heat and stir in the heavy cream, then add salt and pepper to taste.
Pour the mixture into a blender, in batches if necessary, and whir until smooth or to desired texture.
Serve immediately with good crusty bread.
Also good garnished with a shaving of Parmesan or Asiago.
Super Easy Strawberry Shortcake


Ingredients:
strawberry, sugar, heavy whipping cream, sugar, vanilla extract

Directions:
Filling.
Mix 1lb hulled and cut strawberries with 2/3 cup glaze and 2TB sugar.
Mash with potato masher strawberry mixture so that some of the juice of the strawberries is released and mix.
Place strawberry mixture in refrigerator for 1 hour to chill.
Whipped cream.
In a metal bowl beat 1 cup of heavy whipping cream with 1 tb of sugar and 1/4 tsp of vanilla until stiff peaks form.
Spoon strawberry mixture into dessert shells and top with a generous dollop of whipped cream.
Grandma's Hush Puppies


Ingredients:
yellow cornmeal, all-purpose flour, sugar, baking powder, salt, milk, egg, onion

Directions:
Pour vegetable oil into the fryer of your choice.  Allow it to be getting hot while mixing.
Mix the first five ingredients together in a large bowl.
Add the last four ingredients and mix well.
If the batter isn't the consistency of pancake batter, add a little more flour to thicken or a little more milk for thinning.
Take a metal spoon and dip into the hot grease.  This allows the batter to just slide off into the grease after putting on spoon.
Now, take about 1 tbs. size spoonfuls and place into grease.
Allow to cook for about 5 minute or until golden brown and turn.
Let cook on other side for about 3 more minute.
Remove from grease and drain on paper towel lined plate.
Enjoy with fried fish and cole slaw.
Mango, Blackberry Cassis, and Vanilla Mosaic


Ingredients:
vanilla ice cream, fresh blackberries, sugar, creme de cassis

Directions:
Put sorbet and ice cream in refrigerator until evenly softened, 45 minutes to 1 hour.
Meanwhile, purée blackberries, sugar, and cassis in a blender until smooth, then strain thourough a fine-mesh sieve set over a bowl, pressing on and then discarding solids. Freeze to thicken slightly until ice cream is ready, 20 to 40 minutes, then stir until smooth.
Lightly oil loaf pan, then cut a piece of parchment to fit bottom and long sides of pan, leaving at least 3 inches of overhang on each side.
Fill pan decoratively with spoonfuls of sorbet and ice cream, pressing down and filling empty spaces with blackberry purée as you go. Smooth top, pressing down with back of spoon to eliminutesate air spaces, then fold parchment flaps over top and freeze until solid, at least 3 hours.
To unmold, run a thin knife along short sides of pan to loosen mosaic, then open parchment and invert onto a flat serving dish, discarding parchment.
Cut mosaic into 1/2-inch-thick slices.
Cooks' note: Mosaic can be made 5 days ahead and frozen, covered with plastic wrap.
Makes 10 to 12 servings.