xiaoxl/recipe_data huggingface dataset:
Spicy Sausage Pasta


Ingredients:
olive oil, smoked sausage, garlic cloves, low sodium chicken broth, tomatoes and green chilies, heavy cream, penne pasta, monterey jack cheese, scallion

Directions:
Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.
Orange Upside-Down Oven Biscuits


Ingredients:
butter, sugar, flour, salt, baking powder, shortening, milk, butter, sugar, cinnamon

Directions:
For the topping:.
Combine ingredients in a saucepan and cook over medium heat until butter and sugar melt, about two minutes.
Divide the topping among a standard muffin tin.
Do not line the muffin tin with paper baking cups.
For the biscuits:.
Preheat the oven to 425 degrees.
Sift the flour, salt and baking powder into a large bowl.
Cut in the shortening with two knives or a pastry blender until it forms coarse, uneven crumbs.
Add the milk.
Mix well, but with a light touch.
On a flour-dusted surface,roll the dough into a large rectangle.(approx 11x9].
Spread with butter.
Mix the sugar and cinnamon and sprinkle it over the dough.
Roll as you would a jelly roll and slice into 12 biscuits.
Place a single biscuit in each muffin cup.
Bake until golden, about twenty minutes.
Cool a couple of minutes,then invert cautiously onto a plate,taking care that the sticky topping doesnt burn you.
Dream Bars


Ingredients:
butter, brown sugar, flour, vanilla, brown sugar, coconut, baking powder, flour, eggs, salt

Directions:
mix crumb layer and pat into a buttered 9x9" pan., bake approximately 10 minutes at 350* til slightly browned -- for bar mixture., mix all ingredients together.pour over baked crumb layer --, bake again at 350* for 20-25 minutes or till brown --, cool and cut into bars.
Easy Mexican Fried Chicken
Category: meat-and-poultry
By Barbara Edwards

Great with Mexican rice and fried beans with cheese melted on top, if desired! Sort of 'On-The-Border Southern Fried Chicken'.

Ingredients:
4  skinless, boneless chicken breast halves
1 quart buttermilk
2 (1.25 ounce) packages taco seasoning mix
3 tablespoons olive oil
1 ½ cups all-purpose flour

Directions:
In a resealable plastic bag combine the chicken, buttermilk and 1 packet of  . Seal and shake to mix together. Refrigerate and let marinate overnight. In a large skillet, heat the olive oil over medium low heat. Mix flour and the other packet of taco seasoning in a shallow dish or plate. Remove chicken from refrigerator and remove chicken from marinade. Discard marinade. Coat chicken with flour mixture and fry in skillet until cooked through and juices run clear, 15 to 20 minutes.

Yields: 4 servings

Calories: 548.1
Fat: 14.2 g
Saturated fat: 3.2 g
Carbohydrates: 59.5 g
Sugars: 14.9 g
Dietary fiber: 1.3 g
Protein: 40.2 g
Cholesterol: 78.2 mg
Sodium: 1628.7 mg
High Protein Pancakes


Ingredients:
eggs, vital wheat gluten, cottage cheese, cinnamon, baking powder, vanilla extract

Directions:
Combine all ingredients in blender or food processor. It is imperative that you use a blender or food processor, otherwise it will not be a smooth batter.
Heat a pan over medium heat, spray with oil.
Pour or spoon about 1/4 cup into a pan, shape into a pancake if needed.
These will cook rather slowly, about 2 minutes on each side until slightly browned. Enjoy!
Celery Potato Soup
Category: soups-stews-and-chili
By DarrahBoop

This soup is a delicious combination of potatoes, celery, garlic, and onion. Top with Parmesan cheese, fresh basil, and parsley flakes.

Ingredients:
1 tablespoon olive oil
1  red onion, chopped
4 cloves garlic, minced, or more to taste
2 large russet potatoes, cut into 1-inch pieces
1 bunch celery with leaves, diced
4 cups water
1 cube chicken bouillon (such as Knorr®)
½ tablespoon garlic salt, or more to taste
ground black pepper to taste

Directions:
Heat oil in a stockpot over medium-high heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add potatoes and celery and saute until celery is tender and slightly browned, 3 to 5 minutes. Add water, bouillon cube, garlic salt, and pepper. Bring to a boil and cook until potatoes are tender, 20 to 25 minutes. Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Serve hot.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 4 servings

Calories: 213.2
Fat: 3.9 g
Saturated fat: 0.6 g
Carbohydrates: 40.5 g
Sugars: 4.8 g
Dietary fiber: 6.5 g
Protein: 5.4 g
Cholesterol: 0.2 mg
Sodium: 1096.5 mg
Pasta With Oyster Mushrooms


Ingredients:
garlic, butter, flour, milk, chicken broth, vegetable broth, lemon juice, chopped tomato, salt, pepper, fettuccine, parmesan cheese

Directions:
Separate oyster mushrooms into pieces. Saute mushrooms and garli in butter in a large skillet until soft, about 5 minutes.
Stir in flour. Cook 1 minute.
Add milk, broth, and lemon juice to skillet; heat to boiling.
Reduce heat and simmer, uncovered, until liquid is reduced by half.
Stir in tomato, salt and pepper; cook over medium heat until hot.
Spoon over pasta and top with cheese.
Shrimp and Vegetable Stir-Fry


Ingredients:
medium shrimp, olive oil, garlic clove, fresh rosemary, dried rosemary, dried red pepper flakes, fresh ground pepper, broccoli, bell pepper, carrots, zucchini, salt, scallion

Directions:
Combine shrimp, 1 T. oil, the garlic, rosemary, pepper flakes, and ground pepper in mixing bowl.  Refrigerate covered 1 hour.
Cut florets from broccoli.  Pare stems and cut into 1/2-inch pieces.  Cut peppers into 1/2-inch pieces.  Thinly slice carrots.  Cut zucchini into 1/2-inch pieces.
Heat 1 T. oil in large nonstick skillet over high heat.  Add shrimp and stir-fry 2 minutes; remove to bowl.  Add remaining 1 T. oil to skillet and heat.  Add broccoli, peppers, carrots, and zucchini; stir-fry until crisp-tender, about 5 minutes.
Add shrimp and spinach; stir-fry just until spinach wilts.  Season with salt and sprinkle with scallion.  Serve hot.
Smoky Mac and Cheese #SP5


Ingredients:
bacon, cream cheese, smoked gouda cheese

Directions:
Cut bacon into small pieces. Fry until golden brown., Drain bacon., Open mac & cheese and pour into deep sauce pan., Add 8oz cream cheese. Stir until melted., Add 8oz shredded smoked gouda. Stir until melted., Add 1 cup of the bacon to mixture., Pour into baking dish., Put crushed crackers on top., Add remaining bacon pieces on top., Bake at 350 degrees for 20 to 25 minutes., Watch it, as ovens vary in temperature., Enjoy.
Fast English Muffin Pizzas
Category: main-dish
By RHONDA35

Fast and VERY kid friendly.. they can make them and all you have to do is bake them!  Pizza sauce, cheese and their choice of topping makes this a great snack or anytime meal!

Ingredients:
4  English muffins, split
½ cup canned pizza sauce
2 cups shredded mozzarella cheese
16 slices pepperoni sausage

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Place the English muffin halves cut side up onto a baking sheet. Spoon some of the pizza sauce onto each one. Top with mozzarella cheese and pepperoni slices. Bake for 10 minutes in the preheated oven, or until the cheese is melted and browned on the edges.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 327.4
Fat: 13.5 g
Saturated fat: 7.1 g
Carbohydrates: 30.2 g
Sugars: 1.6 g
Dietary fiber: 0.5 g
Protein: 20.5 g
Cholesterol: 44.6 mg
Sodium: 838.7 mg
Chili Mac N Cheese


Ingredients:
lean ground beef, kidney beans, tomato sauce, elbow macaroni, butter, flour, dry mustard, paprika, milk, cheddar cheese

Directions:
Brown ground beef and drain fat.
Add kidney beans, tomato sauce and chili seasoning; mix well.
Bring to a boil; reduce heat and simmer 10 minutes.
Meanwhile, boil macaroni according to package directions for al dente; drain.
In a large saucepan, melt butter and stir in flour, mustard and paprika.  Slowly add milk, stirring until smooth.
Cook over medium heat until mixture boils, stirring constantly.  Reduce heat and simmer 1 minute, continuing to stir.
Remove from heat and stir in cheese until completely melted.  Fold in drained macaroni.
Add macaroni and cheese mixture to chili and mix well; pour into 9x13 baking dish.
Bake at 350° for 20-25 minutes.  Let rest 5 minutes before serving.
Lasagna for One


Ingredients:
Italian-style tomato sauce, onion, kidney beans, carrot, garlic clove, ricotta cheese, milk, salt, basil, thyme, wonton wrappers

Directions:
Rinse the beans in cold water until the water runs clear and free of bubbles.
Rinse the beans in cold water until the water runs clear and free of bubbles.
Add the onion, carrot, chili and beans to the pan and fry gently until the onion is clear, then grate the garlic into the mixture.
Cook for ten seconds then stir in the tomato sauce and simmer while preparing the cheese sauce.
To make the cheeses sauce, whisk the ricotta cheese, milk, herbs and salt together.
Mash the sauce to break up the beans spread a layer of the tomato sauce over the base of a heat-proof and microwave safe dish.
Place a wonton wrapper over the sauce and spread a layer of cheese sauce over the wonton wrapper.
Continue layering the sauces and wrappers, finishing with the cheese sauce.
Microwave the lasagne on high for two minutes then place it under a hot griller (broiler] to brown the top. Eat it!
Brown Lentil and Vegetable Soup


Ingredients:
olive oil, carrots, zucchini, celery, diced tomatoes, brown lentils, flat leaf parsley, lemon

Directions:
Heat oil in a large saucepan over medium-high heat.
Add carrots, celery and onion. Cook, stirring occasionally, for 10 minutes or until vegetables begin to soften.
Add tomatoes, zucchini and stock to pan. Cover and bring to the boil. Reduce heat to medium-low.
Simmer, partially covered, for 15 minutes or until vegetables are soft.
Add lentils to soup. Cook for 5 minutes or until heated through.
Sprinkle with parsley and squeeze lemon juice.
Season with freshly ground black pepper.
Bacon and Chicken Stir-Fry for Your Cat


Ingredients:
butter, bacon, chicken

Directions:
Melt butter in a wok or pan over medium heat and add bacon and chicken., Stir-fry a few minutes until lightly cooked., Allow to cool 5 minutes and serve in your best china.
Cheesecake Lemon Bars


Ingredients:
butter, egg, cream cheese, eggs, powdered sugar

Directions:
Mix together the cake mix, butter and 1 egg., Pat into the bottom of a greased 9"X13" baking pan., Mix together the cream cheese, 2 eggs and powdered sugar., Pour over the cake mixture in the pan., Bake at 325 degrees F for 35-40 minutes., Cool and cut into bars.
Easy Strawberry Banana Cream Pie


Ingredients:
graham cracker crumbs, butter, brown sugar, nutmeg, allspice, Cool Whip, bananas, strawberries

Directions:
Mix graham cracker crumbs, lite brown sugar, melted butter, nutmeg and all spice.
Press the mixture into a pie plate and bake at 350 for 7 minutes.
Chill for about 20 minute While crust cools, slice bananas an strawberries into consistently sized slices.
Cover bottom of crust with cool whip, then lay down one layer of fruit, smooth another layer of cool whip over fruit, then decorate the top.
Hawaiian Pork Tenderloin
Category: meat-and-poultry
By Jill Lichtenwalner

Very simple, yet elegant for guests. Kids love how sweet it is. Perfect complements are rice and baked yams.

Ingredients:
2 pounds boneless pork tenderloin
½ cup brown sugar
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon ground black pepper
¼ cup pineapple preserves
1  onion, sliced
1  orange bell pepper, cut into long strips
1  red bell pepper, cut into long strips
½ (15 ounce) can mandarin oranges, drained and juice reserved
1 (8 ounce) can crushed pineapple, drained and juice reserved

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place pork tenderloin in a shallow 9x13-inch; sprinkle with brown sugar, chili powder, garlic powder, and black pepper. Spread pineapple preserves over tenderloin. Arrange onion, orange bell pepper, and red bell pepper on and around tenderloin. Mix reserved juice from mandarin oranges and crushed pineapple in a small bowl; pour in at least 1/2 cup reserved juice. Bake in the preheated oven until tenderloin is no longer pink in the center, 45 to 60 minutes. Spoon mandarin oranges and pineapple over tenderloin in the last 20 minutes of cooking. An instant-read thermometer inserted into the thickest part of pork should read at least 145 degrees F (63 degrees C).

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 223.6
Fat: 3 g
Saturated fat: 1 g
Carbohydrates: 31.4 g
Sugars: 27.5 g
Dietary fiber: 1.6 g
Protein: 18.5 g
Cholesterol: 49 mg
Sodium: 55.6 mg
Granny M's Spaghetti Sauce


Ingredients:
olive oil, onion, garlic cloves, plum tomatoes, tomato paste, oregano, thyme, basil, sweet vermouth

Directions:
In pot, sautee onion and garlic in olive oil until onion is soft.
Add rest of ingredients and simmer until thick (about 35 minutes].
5-Ingredient Teriyaki Chicken


Ingredients:
beef tenderloin, pineapple, sesame seeds, brown sugar, garlic, green onions, fresh ginger, soy sauce, cornstarch, pepper

Directions:
"Place beef tenderloin cubes onto soaked bamboo skewers and place in a shallow dish. In a separate bowl, combine brown sugar, garlic, green onion, ginger, soy sauce and 3/4 of the reserved pineapple juice, mix well. Pour marinade over beef skewers reserving 1/3 of the mixture. Marinate for as long as possible but shoot for over night marinade. Place remaining mixture in a saucepan and bring to a simmer over medium heat. Combine remaining 1/4 reserved pineapple juice with cornstarch and pepper, mix well and add to simmering sauce. Reduce heat and whisk. Sauce will thicken. Simmer over low heat for 10 minutes. Strain and reserve. Preheat grill or BBQ. Remove beef skewers from marinade and drain well. Place beef skewers on preheated grill and cook about 30 seconds each side. Top with additional sauce and sprinkle with toasted sesame seeds."
Crock-Pot Meatloaf


Ingredients:
ground beef, ketchup, brown sugar, egg, Worcestershire sauce, onion, water

Directions:
Mix all ingredients in a large bowl., Form into a meatloaf shape that will fit into your crock pot., Put foil under the meatloaf in crock pot., Cut it long enough to cover the bottom and sides of meatloaf., Place meat loaf in crock pot and top with an additional 3-4 tablespoons ketchup., Cover and cook on high for 2-2 1/2 hours., I served this with roasted potatoes with parmesan and herbs!
Crescent Sausage Squares


Ingredients:
pork sausage, cream cheese

Directions:
Brown sausage in skillet, crumbling as it cooks., Drain off fat., Stir in cream cheese., Open 1 can of crescent roll dough and place the entire piece in a 9x13 inch pan., Spread sausage mixture over dough., Top with dough from second can of rolls., Bake in a preheated 350°F oven for 15 minutes or until golden brown., Slice into squares to serve.
Beef Quesadillas


Ingredients:
ground beef, green chilies, dried oregano, ground cumin, chili powder, salt, flour tortillas, butter, margarine, paprika

Directions:
In a skillet, cook the beef over medium heat until no longer pink; drain.
Stir in the beans, chilies, oregano, cumin, chili powder and salt.
Cook over medium-low heat for 3-4 minutes or until heated through.
Brush one side of each tortilla with butter.
Spoon 1/2 cup of the meat mixture over half of the unbuttered side.
Sprinkle with 1/3 cup cheese; fold in half.
Place on a lightly greased baking sheet.
Sprinkle with paprika.
Bake at 475 degrees for 10 minutes or until crisp and golden browned.
Cut into wedges.
California Chicken


Ingredients:
boneless skinless chicken breasts, lemon, olive oil, salt, white pepper, scallions, butter, dry white wine, avocado

Directions:
"Cut chicken into 1/2" strips Peel yellow layer off rind of lemon and chop finely Roll lemon w/ palm of hand and cut in half crosswise Remove pulp and seeds from jalapeno peppers and chop finely Place chicken, lemond rind, juice from lemon, jalapeno peppers, olive oil, salt, pepper and scallions in a bowl Marinate chicken in refrigerator for at least 2 hours Melt 4 tablespoons butter in a skillet over medium heat Increase heat to medium high and add marinated chicken When chicken is done (about 5 minutes], remove to a warm platter Melt remaining 2 tablespoons butter in the same skillet Add almonds to melted butter and saute until golden brown Add white wine to loosen the particles on bottom of pan, heat throughly Pour wine sauce over chicken and garnish with avocado."
Winter Squash Rolls
Category: bread
By TRACEY_MITCHELL

This recipe is always a real hit! Every time I make these I get asked for the recipe. People can't believe it when I tell them that they're made from winter squash. These delicious rolls taste best fresh out of the oven.

Ingredients:
1 ½ cups cubed

1 cup scalded milk
2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
6 cups all-purpose flour
½ cup white sugar
2 teaspoons salt
½ cup shortening

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes. Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.

Prep time: 30 mins
Cook time: 45 mins
Total time: 2 hrs 45 mins
Yields: 12 rolls

Calories: 363.2
Fat: 9.6 g
Saturated fat: 2.5 g
Carbohydrates: 61.2 g
Sugars: 9.4 g
Dietary fiber: 3.1 g
Protein: 7.9 g
Cholesterol: 1.6 mg
Sodium: 399.1 mg
Chicken Marsala Holland House


Ingredients:
chicken, flour, butter, mushrooms, water, fresh parsley, rosemary

Directions:
Pound chicken (or veal] until thin.
Dredge lightly on both sides with flour.
In large skillet, melt butter and saute mushrooms over medium heat until browned, about 10 minutes.
Remove and set aside.
Add chicken to skillet and cook through, 4 minutes on each side.  Remove to serving platter.
Return mushrooms to pan, stir in Marsala, water, parsley and rosemary.
Heat and pour over chicken.
Jamie Oliver's Butternut Squash Muffins


Ingredients:
acorn squash, light brown sugar, eggs, sea salt, flour, baking powder, walnuts, ground cinnamon, extra virgin olive oil

Directions:
Preheat oven to 350 degrees F (180 degrees C].
Place squash in blender/food processor and finely chop.
Add remaining ingredients to blender/food processor and process until combined.
Fill muffin tin with mixture.
Bake 20-25 minutes until toothpick inserted comes out clean.
Cool on a wire rack.
Jicama & Pineapple Snack (Ww Core)


Ingredients:
jicama, fresh pineapple, cilantro, salt, lime, juice of, serrano chili

Directions:
Combine all ingredients in a bowl and chill for 30 minutes or longer. (Preparation time stated includes chilling time.].
Serve cold or at room temperature.
For a party, this looks great served in a hollowed out pineapple.
Maple Glazed Beets


Ingredients:
beets, margarine, maple syrup, lemon

Directions:
Heat the oven to 400 degrees F.
Place the beets in a roasting pan.
Dot with 1 tablespoon of margarine, and roast the beets, covered, for about 30 minutes.
Melt the other 2 tablespoons of margarine in the microwave.
Stir in the maple syrup and 1 tablespoon of the lemon juice.
Pour this mixture over the beets.
Bake, covered, for another 30 minutes, or until the beets are tender and the sauce is thick.
Sprinkle with the lemon zest and serve.
Gruenkohl (Kale) With Pinkel


Ingredients:
kale, salt, bacon drippings, onions, beef broth, smoked streaky bacon, potato, salt, pepper, ground nutmeg, smoked sausage

Directions:
Heat up bacon drippings in a large saucepan.
Add onions and saute until soft.
Add kale and saute for a few minutes.
Add salt, broth and smoked bacon.
Cover saucepan and warm up mixture on medium heat for 5 minutes (do not cook longer].
Add the grated potato and cook for a few minutes until thickened.
Remove bacon and keep warm.
Season with salt, pepper and nutmeg.
Place the smoked pork chops and/or sausages on the Kale mixture and allow to simmer on low for 15 minutes.
Slice the bacon and place the kale, meat and bacon on a serving dish.
May be served with boiled potatoes or homefries.
Bacon-Wrapped Double Dogs
Category: meat-and-poultry
By Chef John

We are building a better bacon dog by using 2 smaller hot dogs instead of 1 larger one, which we will merge together using the latest bacon-binding technology. Other than some potato chips, I think potato salad is the ultimate hot dog side dish, so go ahead and serve this up with some.

Ingredients:
4 (2 ounce) hot dogs
4 slices cold center-cut, thinly sliced bacon
2 roll (blank)s large hot dog buns
2 tablespoons prepared yellow mustard, or to taste
2 tablespoons dill pickle relish, or to taste
2 teaspoons diced red onion, or to taste
2 tablespoons diced tomato, or to taste

Directions:
Place 1 hot dog horizontally at the top edge of 1 bacon slice; roll once to secure. Place the second hot dog on the bacon, directly under the first hot dog, and wrap bacon twice at an angle. Tuck between the hot dogs. Tuck in second bacon slice where you left off and roll over remaining half of the hot dogs. Secure the end between the hot dogs. Repeat with remaining hot dogs and bacon slices. Heat a nonstick pan over medium heat and add bacon-wrapped hot dogs. Cook, turning as needed, until browned on all sides, about 10 minutes. Spread 1 tablespoon mustard over each bun. Add hot dogs. Top with dill pickle relish, red onion, and tomato.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 servings

Calories: 606.7
Fat: 43.6 g
Saturated fat: 16.2 g
Carbohydrates: 28 g
Sugars: 7.2 g
Dietary fiber: 1.7 g
Protein: 24.4 g
Cholesterol: 79.9 mg
Sodium: 2221.4 mg