xiaoxl/recipe_data huggingface dataset:
Low-Carb Air Fryer Chicken Cordon Bleu Meatballs


Ingredients:
ground chicken, ground turkey, parmesan cheese, egg, deli ham, swiss cheese, chicken broth, vegetable broth, Dijon mustard, lemon juice, heavy cream, nutmeg

Directions:
Meatballs:
Combine ground meat, almond flour, grated parmesan cheese and egg.  Season to taste.
Form into 15 meatballs and place into refrigerator for 15 minutes to firm up.
Slice deli ham and cheese into small squares (to fit into center of meatballs] and stack squares alternately; 3 cheese and 3 ham.
After about 15 minutes remove meatballs from refrigerator and stuff with ham and cheese stacks by pushing one stack into the center of each meatball and rolling back into a ball shape.
Cook in air fryer at 400°F for 10 minutes or until lightly browned and center reads 165°F.
Sauce:
In a small saucepan combine broth, Dijon mustard, heavy cream, lemon juice, and nutmeg.
Simmer over medium heat, constantly stirring, until thickened.
Salt and pepper to taste.
Serve immediately. If sauce sits for too long, it will separate.
Southwestern Barbecue Sauce


Ingredients:
catsup, water, onion, brown sugar, lemon juice, chili powder, salt, garlic powder

Directions:
Combine all ingredients in saucepan., bring to boil and cook on low for 10 minutes.
Chunky Guacamole


Ingredients:
avocados, onion, tomatoes, cilantro, salt

Directions:
Scrape out the avocado from skin, Smash w/ fork til you have a chunky paste, Add onions and mix well., Add tomatos and salt., Finally add the cilantro., Serve immediately.
Crunchy Chicken Salad


Ingredients:
carrot, celery, onion, heavy cream, mayonnaise, shoestring potatoes

Directions:
"Combine everything but potatoes, just before serving toss in potatoes."
Yucatán Lime and Chicken Soup


Ingredients:
tomatoes, onion, garlic cloves, chicken breasts, low sodium chicken broth, water, limes, zest of, allspice berries, dried oregano, scallions, corn tortillas, banana peppers

Directions:
Preheat the oven to 500°. Arrange the tomatoes on a small rimmed baking sheet. Set the unpeeled onion in a pie plate with 6 of the garlic cloves. Roast the vegetables on the top rack of the oven until blackened on top and tender, about 10 minutes for the garlic, 20 for the tomatoes and 30 for the onion. Let cool slightly, then cut the onion in half. Press the tomatoes through a coarse strainer.
In a large saucepan, cover the chicken breasts with the stock. Add the lime zest and lime halves, allspice, oregano, the remaining 15 garlic cloves and a pinch each of salt and pepper and bring to a boil over moderately high heat. Add the roasted onion, reduce the heat to low and simmer until the chicken is cooked through, about 30 minutes.
Transfer the chicken to a platter and let cool. Gently simmer the broth for 10 minutes, then strain. Wipe out the saucepan. Remove the chicken from the bones and tear it into thick shreds.
Heat 2 tablespoons of the oil in the saucepan. Add the scallions and roasted garlic; mash the cloves to a paste with a fork. Cook over moderately high heat until the scallions are browned, 4 minutes. Add the strained tomatoes and simmer until the fat separates from the sauce, about 5 minutes. Add the strained broth and bring to a boil; reduce the heat to low and simmer for 10 minutes. Season with salt and pepper.
Meanwhile, in a large skillet, heat the remaining 1 cup of oil until shimmering. Add one-fourth of the tortilla strips and fry over moderately high heat, stirring occasionally with a slotted spoon, until golden brown, about 2 minutes. Transfer to a paper towel-lined baking sheet and season with salt. Repeat with the remaining tortilla strips, lowering the heat if the oil gets too hot.
Add the chicken to the broth and cook until heated through. Ladle the soup into bowls, top with the tortilla strips and sprinkle with oregano. Serve, passing lime wedges, minced onion and banana chiles at the table.
Busy Day Chicken Rice Casserole
Category: meat-and-poultry
By Carol

This is my family's favorite one dish meal - mine too, since it is so easy to put together! I use skinless, boneless chicken breasts but mixed chicken pieces can be used, too. I also use the low fat, low sodium canned soups and the taste is still great!

Ingredients:
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.75 ounce) can  condensed cream of celery soup
1 cup water
1 cup uncooked white rice
1 (4.5 ounce) can mushrooms, drained
1 pinch garlic powder
ground black pepper to taste
1 (1 ounce) package dry onion soup mix
8  skinless, boneless chicken breast halves

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a large bowl combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper. Mix all together. Pour mixture into a 9x13 inch baking dish and spread on bottom. Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all. Cover tightly with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours or until chicken is cooked through and no longer pink inside.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 2 hrs 10 mins
Yields: 8 servings

Calories: 291.1
Fat: 5.7 g
Saturated fat: 1.4 g
Carbohydrates: 27.7 g
Sugars: 1.7 g
Dietary fiber: 1.2 g
Protein: 30.5 g
Cholesterol: 72.6 mg
Sodium: 988 mg
Tuna and Cheese Pirate Ships


Ingredients:
tuna, Miracle Whip, cheese

Directions:
Open tuna; drain.
In small bowl, mix tuna, miracle whip, and relish (or prepare tuna using your favorite method.].
Cut crusts off of bread and cut each piece in quarters. Spread tuna on one piece and put another piece on top for each mini-sandwich.
Fold and tear one slice of cheese to make four squares. Skewer each piece of cheese on a toothpick as pictured and stick into sandwich to make the ship.
Two pieces of bread and one piece of cheese makes 4 pirate ships.
Mustard Girl Kentucky Hot Brown


Ingredients:
unsalted butter, all-purpose flour, milk, egg, Dijon mustard, parmesan cheese, beefsteak tomato, turkey breast, bacon

Directions:
Preheat the broiler.  Place the bread on a cookie sheet and broil until a light brown.  Turn the bread over and broil the other side until light brown as well.  Remove the bread and set aside.
In a medium sauce pan, melt the butter over medium heat.  When the butter is completely melted, whisk in flour.  Continue to whisk until the mixture turns a light tan (approximately 2 minutes].  Add the warm milk one cup at a time and whisk after each addition.  Cook for 2 minutes.  Whisk in 6 tablespoons of the parmesan cheese, egg, and MUSTARD GIRL AMERICAN DIJON MUSTARD.  Season with salt and pepper.   Cook the mixture for 5 minutes, stirring constantly and being careful not to let the mixture boil.  Remove from heat.
Preheat the broiler once again.  Place a slice of bread in each of four oven safe plates or large bowls.  Top each piece of bread with a slice of tomato and a liberal amount of turkey.  Ladle a generous amount of sauce over the top of the turkey, covering the bread and toppings.  Sprinkle with the remaining parmesan.  Place the dish under the broiler until the top is lightly browned and bubbly.  Remove from the broiler, place two pieces of bacon crossed over the top, and serve immediately.
Parma Figs


Ingredients:
parma ham, fresh figs, ricotta cheese, brown sugar, honey

Directions:
Open the figs by scoring them on the top and gently squeeze from the bottom so they "open up".
Wrap the ham around the open figs, and spoon some ricotta in to the openings.
Sprinkle the sugar on the ricotta, and place under hot grill until the figs are warm and cheese starts to brown.
Drizzle with honey and serve immediately.
All Pumpkins' Night Stew


Ingredients:
canola oil, garlic clove, onions, beef stew meat, salt, pepper, caraway seeds, all-purpose flour, beef broth, bay leaves, white sugar, nutmeg, potatoes, carrots, cornstarch, water, fresh parsley

Directions:
Heat 1 tablespoon canola oil in a Dutch oven over medium- high heat. Stir in garlic and onion, and cook until softened and translucent; remove from pan. Pour 2 tablespoons canola oil into Dutch oven. While this heats, mix the beef with salt and pepper. Sear the beef in batches until browned all over, about 5 minutes.
Stir in caraway seeds and flour, cook until flour is incorporated and the caraway seed is fragrant, about 1 minute.
Pour in beef broth; add bay leaves, sugar, nutmeg, and onion mixture. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours.
Stir in the potatoes and carrots; continue cooking until the vegetables are tender, about 30 minutes.
Stir together the cornstarch and water; stir into the stew along with the parsley. Simmer until thickened, about 5 minutes.
Hash Brown Quiche
Category: side-dish
By WOGSALG

A delicious breakfast/brunch recipe using hash browns, diced ham, eggs, etc. Easy to make and everyone loves it!

Ingredients:
3 cups shredded hash brown potatoes
⅓ cup butter, melted
seasoning salt to taste
1 cup diced cooked ham
¼ cup chopped onion
1 cup shredded Cheddar cheese
2  eggs
½ cup milk
salt and pepper to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown. In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture. Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 (9 inch) pie

Calories: 337.8
Fat: 28.9 g
Saturated fat: 15.5 g
Carbohydrates: 15.9 g
Sugars: 1.6 g
Dietary fiber: 1.3 g
Protein: 14.4 g
Cholesterol: 127.5 mg
Sodium: 793 mg
Chicken Chimichangas


Ingredients:
cream cheese, monterey jack pepper cheese, flour tortillas, green onion, sour cream, salsa

Directions:
Stir together cream cheese, pepperjack cheese, and taco seasoning., Fold in chicken., Divide among flour tortillas., Tuck in sides, and roll up each tortilla., Lay seam side down in a sprayed 9x13" baking dish., Spray tops or tortillas with cooking spray., Bake at 350 degrees for 15 minutes., Turn chimis over, and bake an additional 15 minutes., Serve with cheddar cheese, green onions, sour cream, and salsa.
Red Beans With Bell Pepper


Ingredients:
green bell pepper, sausage

Directions:
Heat beans or make the way you prefer.
In the last 15-20 minutes of cooking the beans,clean and chop bell pepper.Add to pot.
Simmer until bell pepper is soft and had slighty flavored the beans.
Great-Grandmother Steinbeck's Johnnycake (Cornbread)
Category: bread
By Charles D. Kemp

This recipe is out of my great-grandmother Bertha Iva Steinbeck's recipe box.  She really was John Steinbeck's aunt. She lived in Hollister, California, and died in the '30s. I've been making this since I was about 5 years old when my grandmother, Agnes Steinbeck Bowman decided I was old enough to learn to cook.  It was actually the second thing I learned to cook...she wanted to see how I handled scrambled eggs before she introduced me to something that demanded some technique! I've never tasted better cornbread in my 47 years.

Ingredients:
1 cup all-purpose flour
½ cup white cornmeal
¼ cup white sugar
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
¼ cup corn oil
1  egg

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease an 8 inch glass baking dish. Sift the flour, cornmeal, sugar, baking powder, baking soda and salt into a large bowl. In a separate bowl, whisk together the buttermilk, corn oil and egg. Pour the wet ingredients into the dry ingredients, and mix just until blended. Pour into the prepared pan, and shake gently to level it out. Bake for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean and the top is golden brown. Serve hot. Just with butter will do, it is plenty sweet enough!

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 383.1
Fat: 16.4 g
Saturated fat: 2.6 g
Carbohydrates: 52 g
Sugars: 15.7 g
Dietary fiber: 2 g
Protein: 8.1 g
Cholesterol: 49 mg
Sodium: 1052.7 mg
Chicken Roulade Susie


Ingredients:
boneless skinless chicken breasts, anchovies, garlic, fresh cayenne pepper, cashews, extra virgin olive oil, fresh lemon juice, raisins, white wine, eggs

Directions:
Pound the chicken breasts very thin--like the thinnest scallopini
Simmer the chopped apricots and the raisins in the white wine till apricots are soft and raisins are plump; remove from heat and allow to cool slightly
Mash the garlic cloves into a paste and set aside
If using raw cashews, grind in coffee grinder until the nuts form a paste; if using cashew butter, proceed to next step
Spread a thin layer of cashew butter/paste over the pounded chicken
Lay a layer of spinach leaves over the chicken
Scatter the apricots and raisins over the chicken
Roll the chicken up tightly, tucking in the ends
Beat one egg
Dip each chicken roll into the beaten egg
Roll each chicken roll in the breadcrumbs till lightly coated
Heat the olive oil in a skillet over medium heat
Saute the chicken rolls, turning with tongs, until cooked on all sides
Remove chicken rolls to an oven-proof plate; tent with foil; keep warm
If necessary, add additional olive oil to pan
Add anchovies and saute till anchovies dissolve into oil
Add garlic paste and pepper
Add chicken stock and bring to a boil and reduce slightly
Lower heat
Mix remaining egg with cornstarch
Whisk in lemon juice and continue to whisk until mixture is smooth
Temper in some of the chicken stock mixture
Gently add egg/lemon mixture to chicken stock mixture
Return to low heat
Whisk till smooth and thickened to the consistency of thin custard
Slice chicken rolls on the diagonal
Pool sauce on dinner plates
Lay chicken slices on top of sauce  and serve
Fake Potato Cauliflower Casserole (Oamc)


Ingredients:
frozen cauliflower, cream cheese with chives, sharp cheddar cheese, bacon

Directions:
Microwave cauliflower until soft (or cook on stove top- I find it easier in the microwave].
Drain and mash.
Add softened cream cheese, cheddar cheese, salt, pepper and bacon.
Put mixture into sprayed 8x8 baking pan.
Bake at 350 for 20-30 minutes.
Eat or cool and freeze.
To  freeze place pan in freezer bag or cover with foil.
When ready to use, thaw in fridge.
Warm in 350 oven 15-20 minutes or in the microwave 8-10 minutes.
Wassail


Ingredients:
sugar, water, whole cloves, cinnamon sticks, cider, lemon juice

Directions:
Combine sugar and water and boil for 10 minutes.  Add spices., Let mixture stand in warm place for at least 1 hour OR overnight., Add juice and cider.  Bring to a boil and serve.
Spaghetti With Chicken Meatballs


Ingredients:
ground chicken, fresh parmesan cheese, garlic cloves, egg, fresh parsley, sage, olive oil, salt, pepper, spaghetti, olive oil, onion, tomatoes, bay leaves, fresh basil leaf, black pepper

Directions:
Mix the chicken mince, parmesan, breadcrumbs, garlic, egg, parsley, and sage.  Season to taste with salt and black pepper.  Shape the mixture into small balls, and chill for about 30 minutes.
Heat the oil in a shallow pan, and fry the balls until golden brown. Turn them often by gently shaking the pan.  Drain on paper towel.
To make the sauce, heat the second measurement of oil in a large saucepan.  Add the onion and fry for 1-2 minutes. Add the tomato and bay leaves, cover and bring to the boil, stirring occasionally.  Reduce the heat to low, partially cover, and cook for 60 minutes.
Remove the bay leaves.
Add the meatballs to the sauce, along with the basil leaves and freshly ground black pepper, and simmer for 10-15 minutes.
While the sauce is simmering, cook the spaghetti in a pot of boiling water until al dente.
Add some sauce to the pasta and toss to distribute.
Serve the pasta in individual bowls, topped with meatballs and sauce.
Caribbean Coffee


Ingredients:
coffee, spiced rum, Kahlua, brandy

Directions:
"Rim glass with pink sugar, pour hot coffee into glass, add remaining ingredients, except whipped cream, top with whipped cream and sprinkle lightly with cinnamon."
Tator Tots, Homemade


Ingredients:
russet potatoes, all-purpose flour, garlic powder, onion powder, dried oregano, dried dill, salt, black pepper, fresh parsley leaves

Directions:
Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool.
Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots.
Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
Serve immediately, garnished with parsley, if desired -- *To freeze: Transfer cooled tater tots to an airtight container. Freeze up to 1 month. To bake, preheat oven to 400 degrees F and bake until heated through, about 15-17 minutes.
Irish Soda Bread


Ingredients:
flour, sugar, baking soda, baking powder, salt, egg, butter, raisins, buttermilk

Directions:
Mix together dry ingredients add rest of ingredients except for raisins.
Add raisins to mixture.
Bake in a preheated oven in a greased cast iron skillet for 50-60 minutes until golden brown.
Nif's Chicken Cutlets With Grape Sauce


Ingredients:
all-purpose flour, chicken breasts, sea salt, pepper, canola oil, shallot, green seedless grape, red seedless grapes, white wine, chicken broth, fresh parsley, dried parsley

Directions:
Place flour in a shallow bowl or plate. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour]. Heat 2 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate.
Add remaining 1 teaspoon oil to the pan and heat over medium heat. Stir in shallots and cook until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring frequently, until just warm, only 1 to 2 minutes. Sprinkle with 5 teaspoons of the reserved flour; stir to coat. Add wine or apple juice and broth; bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley.
Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve with the sauce.
Reese's Peanut Butter and Milk Chocolate Chip Blondies


Ingredients:
light brown sugar, butter, margarine, sugar, eggs, vanilla extract, all-purpose flour, salt, shortening

Directions:
Heat oven to 350°F Grease 15-1/2x10-1/2x1-inch jelly-roll pan.
Stir together brown sugar, butter and granulated sugar in large bowl; beat in eggs and vanilla.
Add flour and salt, beating just until blended.
Stir in 1-1/2 cups chips; spread batter in prepared pan.
Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean and surface is lightly browned.
Cool completely; cut into bars.
Place remaining 1/4 cup chips and shortening in small microwave-safe bowl.
Microwave at HIGH (100%] 30 seconds; stir.
If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
Drizzle over bars.
About 6 dozen bars.
Tarako Spaghetti (Salted Cod Fish Roe Pesto With Pasta)


Ingredients:
butter, heavy cream, nori

Directions:
Note 1:  a] Tarako comes in sausage-looking pieces b]you can choose either the spicy kind (karashi mentaiko] or just plain tarako c]you can find tarako at the Japanese grocery store, often it is in the freezer.
Cut open the casing on each piece of tarako and gently scrape or squeeze out the roe.
Discard the casings.
Start your water to boil for the spaghetti.
Melt butter in a skillet over medium heat. Reduce heat to low and add roe, stirring until the color of the roe changes to a pale orange.
Stir in about half the heavy cream until well blended and heated through. As necessary, you can add the rest of the heavy cream.
Turn off the heat and keep the sauce just warm.
Don't ask me why, but a friend stirs in a spoonful of Kewpie Mayonnaise before tossing this dish together (I love Kewpie mayo, but I haven't tried this addition].
Cook the pasta to al dente.
Drain pasta and toss with sauce (sprinkle on the nori over the top just before taking the plates to the table] to serve.
Zucchini Sausage Bake


Ingredients:
Italian sausage, flour, zucchini, onion, butter, parmesan cheese, cottage cheese, eggs, mozzarella cheese

Directions:
In large skillet, cook sausage with the flour.
Layer in 11 x 17 in baking dish.
Cook the zucchini and onion in skillet in butter until tender.
Layer half the zucchini over sausage.
Combine cottage cheese and grated cheese, garlic salt and eggs in mixing bowl.
Layer over zucchini in baking dish and cover again with remaining half of zucchini.
Top with shredded cheese.
Bake at 350 degrees F for 30 to 35 minutes until cheese is melted on top.
Snickerdoodles from Cake Mix


Ingredients:
eggs, sugar, vanilla extract, ground cinnamon

Directions:
Preheat oven to 375 degrees Fahrenheit., In a large bowl mix cake mix, oil, eggs and vanilla extract., Stir until well blended., In a separate small bowl mix sugar and cinnamon., Form cookie dough into 1 inch balls., Roll balls in cinnamon-sugar mixture until completely covered., Place on cookie sheets., Bake@ 275 degrees Fahrenheit for 8-10 minutes until lightly browned., Remove to wire rack to cool.
Nanny's Currant Cookies


Ingredients:
shortening, sugar, egg, vanilla, flour, baking powder, salt, currants, walnuts

Directions:
Cream together the shortening and sugar. Add egg and vanilla.
In separate bowl sift together 1 cup flour, baking powder, and salt. Add to creamed mixture. It will be probably be fairly sticky.
Using food processor or blender (or chopper] chop up the currants. You will know it's ready when it appears to be just a large sticky ball. Chop walnuts into very fine pieces. and then add both to mixture and mix well.
Add remaining flour as needed to the batter to make a stiffer consistency for rolling the cookies. (might be easier to put flour on surface and knead into batter].
Pat down with hands into disc, and then roll out for use with cookie cutters until about 1/4" thick, flouring surfaces and roller. Decorate as desired.
bake at 375 degrees for 7 minutes.
Sesame Ginger Shrimp and Vegetable Packets


Ingredients:
shrimp, mushroom, fresh broccoli florets, red bell pepper, garlic, fresh ginger, fresh ginger

Directions:
Preheat grill to med-high or oven to 450 degrees.
Use either foil cooking bags, or pieces of aluminum foil to make a cooking pouch.
Add shrimp and vegetables, top with garlic, ginger and oil.
To grill: Place foil pouch on grill rack, cook for 15-20 minutes, or until shrimp is no longer pink.
To bake in oven: Place pouch in cake pan or cookie sheet with sides.
Bake 25-30 minutes, or until shrimp is no longer pink.