xiaoxl/recipe_data huggingface dataset:
Campbell's Kitchen Easy Chicken Pot Pie
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

Chicken and vegetables are paired in a creamy sauce and topped with a golden biscuit crust.

Ingredients:
1 (10.75 ounce) can  Campbell's® Condensed Cream of Chicken Soup (regular, 98% Fat Free, or 25% Less Sodium)*
1 (10 ounce) package frozen mixed vegetables, thawed
1 cup cubed cooked chicken or turkey
½ cup milk
1  egg
1 cup all-purpose baking mix

Directions:
Preheat oven to 400 degrees F. Mix soup, vegetables and chicken in 9-inch pie plate. Mix milk, egg and baking mix. Pour over chicken mixture. Bake 30 minutes or until golden.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings
Sweet Chilli Mayonnaise


Ingredients:
"mayonnaise"

Directions:
Mix both ingredients together and serve straight away., Great with potatoe chips or wedges.
Eileen's Chili Verde


Ingredients:
potatoes, pork, olive oil, onion, garlic, salsa verde, Tabasco jalapeno sauce, chicken broth

Directions:
Put cubed potatoes in 5 qt crockpot. Season with salt and pepper. Cover potatoes with half of the onion.
Meanwhile in a fry pan, brown pork in oil; remove to crockpot. Season with salt and pepper; add rest of onions and the garlic. Add last 4 ingredients.
Cook in crockpot on Low for 8 hours or on High for 4 hours.
Serve with refried beans and flour tortillas.
Brazilian Black Bean Soup


Ingredients:
olive oil, onions, garlic cloves, carrot, ground cumin, red bell pepper, black beans, water, vegetable broth, chicken broth, cayenne pepper, sour cream

Directions:
Heat oil in large sauce pan over medium heat., Add onion, half of the garlic and carrots., Season with cumin., Cook stirring until onion and carrots are tender., Stir in remaining garlic and the red pepper., Continue cooking till tender., Add beans, water broth, and orange juice., Season with cayenne., Place 1/2 or more of mixture in blender or food processor., Process until smooth., Return puree to pan., Simmer 10-15 minutes to blend flavors., Serve in bowls., Garnish with sour cream., Serves 6.
Noodling With Eggplants  and Mushrooms


Ingredients:
garlic cloves, onion, eggplants, mushrooms, tomatoes, zucchini, brown sugar, tamari, pasta, parsley, dried oregano

Directions:
Heat the oil in a large (preferably  non-stick] pan and lightly sauté the garlic and onion for 2-3 minutes, until it has softened but not browned.
Add the eggplants, mushrooms, tomatoes, zucchini, sugar, tamari, parsley and oregano, and cook, stirring occasionally for 6-8 minutes or until the vegetables are just cooked.
Cook the pasta in plenty of boiling water for 10-15 minutes, drain well, and pile the pasta into a serving dish and spoon the sauce over the top.
Notes: Tamari is a pure form of soy sauce, free of chemicals and preservatives. It can be used in any recipe instead of stock cubes, and is available in health food stores and larger supermarkets.
Quinoa Dijon and Swiss Burger
Category: everyday-cooking
By Amy Woessner

Great dish for gluten free and vegetarian diet. Loaded with protein.

Ingredients:
1 ½ cups cooked quinoa
2 tablespoons Dijon mustard
1  egg, beaten
1 clove garlic, minced
2 grinds fresh black pepper
½ cup chickpea (garbanzo bean) flour, or as needed
2 teaspoons vegetable oil, or as needed
2 slices Swiss cheese

Directions:
Mix quinoa, mustard, egg, garlic, and black pepper together in a bowl; add enough chickpea flour to hold mixture together to form 2 patties. Heat oil in a skillet over medium heat; cook patties in the hot oil until browned and cooked through, about 4 minutes per side. Add a Swiss cheese slice to each patty and warm until cheese melts, 2 to 3 minutes.

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

Calories: 455.2
Fat: 19.1 g
Saturated fat: 6.5 g
Carbohydrates: 48.8 g
Sugars: 3 g
Dietary fiber: 5 g
Protein: 21.7 g
Cholesterol: 119.1 mg
Sodium: 474.8 mg
Asian Salad


Ingredients:
sesame seeds, butter, napa cabbage, green onion, white vinegar, white sugar, soy sauce

Directions:
Melt butter in a medium skillet on low heat.
Add ramen noodles, almonds and sesame seeds.
Cook, stirring often, until golden brown.
Remove from heat, cool.
In a small saucepan bring oil, sugar and vinegar to a boil for one minute.
Cool.
Stir in soy sauce.
In a large bowl, combine cabbage, onions, noodles and soy sauce mixture.
Toss well.
Serve NOTE: The prep time does not include the cool down time for the noodles and oil/vinegar/sugar mixtures.
This salad is best served at room temperature.
Mushrooms for the BBQ


Ingredients:
butter, mushrooms, mushrooms, garlic, chives

Directions:
Cut out 12 squares of aluminium foil, about 20cm square a piece.
Divide into four piles of three squares each to give you plenty of layers of foil between the food and the grill.
Oil and butter the top half of one square on each pile.
Divide the mushrooms equally over the greased foil.
Scatter over the garlic, chives, salt and pepper and dot with butter.
Fold the foil around the mushrooms into a sealed packet.
Cook for 10 minutes over a medium-hot BBQ, turning after 5 minutes.
Serve straight from the foil.
TANDOORI CHICKEN


Ingredients:
chicken drumsticks, plain yogurt, lemon juice, garam masala, garlic powder, onion powder, ground cumin, cayenne pepper, ground ginger, ground turmeric, sea salt, black pepper

Directions:
Make small slits into chicken; set aside. In a medium bowl, add all the marinade ingredients and whisk until well incorporated. Add drumsticks and toss until well coated. Cover and transfer to the refrigerator for 24 hours.
Preheat oven to 425ºF and lightly grease a baking sheet lined with foil. Place a rack on baking sheet and then drumsticks; reserve marinade. Lightly brush on where there are patches without marinade on. Transfer them to the preheated oven and cook for 20 minutes. Remove from heat, flip them over and brush on brushing marinade. Return to oven and bake for another 20 minutes or until the internal temperature reaches 165ºF. Once again remove from heat and brush on the remaining marinade. Turn oven to broil and cook chicken for 3 to 5 minutes or until start to darken. Remove again, flip them over and return to darken the other side.
Edesia's Slow Cooker Poached Chicken and Vegetables


Ingredients:
chicken broth, tomato sauce, chicken breasts, carrots, celery, fresh mushrooms, garlic cloves, dried thyme, couscous

Directions:
Place chicken broth in slow cooker. Add tomato sauce and whisk to combine. Add chicken, carrots, celery, mushrooms, and garlic. Cover and cook on low for 3 hours.
Add onions and thyme and cook an additional 3 hours. Put couscous into a small bowl. Add 1 cup of cooking liquid from slow cooker. Cover bowl tightly and let sit for 5 minutes. Remove cover and fluff with a fork.
To serve, place couscous in a bowl. Remove chicken and veggies with a slotted spoon and place on top of the couscous. Spoon some of the broth over it if desired.
Chef John's Grilled Lamb Steaks
Category: meat-and-poultry
By Chef John

Using vinaigrette as a sauce for grilled meats is one of my favorite 'cheats' of all time. They take minutes to whisk together, there's absolutely no culinary finesse required, and the combinations of oils, vinegar, and flavorings are limitless. How about balsamic vinaigrette on some grilled skirt steak? Maybe mustard dressing on some pork chops? How could grilled chicken drizzled with Greek dressing and feta cheese not be awesome?

Ingredients:
1 bunch fresh tarragon leaves, torn
½ bunch fresh mint leaves, torn
2 tablespoons plain yogurt
1 tablespoon olive oil
4 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
4  center-cut lamb leg steaks, 1 1/2-inch thick
¼ cup olive oil
3 tablespoons sherry vinegar
2 tablespoons honey
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh mint
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste

Directions:
Whisk tarragon, 1/2 bunch mint, yogurt, 1 tablespoon olive oil, garlic, cumin, and 1 teaspoon black pepper together in a bowl; pour marinade into a resealable plastic bag. Add lamb steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight. Preheat an outdoor grill for high heat, and lightly oil the grate. Whisk 1/4 cup olive oil, sherry vinegar, honey, salt, and pepper together in a bowl. Add 2 tablespoons chopped mint and stir to combine vinaigrette. Remove steaks from marinade and scrape off all herbs and garlic; discard marinade. Drizzle steaks with 1 tablespoon olive oil and season with salt and pepper. Cook steaks on the preheated grill until browned on the outside and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate, drizzle 1/2 of the vinaigrette over the steaks, cover the steaks with foil, and let rest for 10 minutes. Transfer steaks to individual plates and drizzle remaining vinaigrette over each.

Prep time: 15 mins
Cook time: 15 mins
Total time: 8 hrs 40 mins
Yields: 4 steaks

Calories: 467.1
Fat: 33.5 g
Saturated fat: 8.7 g
Carbohydrates: 11.8 g
Sugars: 9.3 g
Dietary fiber: 0.3 g
Protein: 29.2 g
Cholesterol: 93.3 mg
Sodium: 80.3 mg
Ham and Sweet Potato Soup
Category: soups-stews-and-chili
By foxy1

This is the best soup. I made to use up what I had on hand and it turned out delicious. My family loved it and it was a quick dinner.

Ingredients:
5 cups chicken stock
3 ½ cups peeled and diced sweet potatoes
¾ cup diced cooked ham
⅓ cup diced celery
⅓ cup finely chopped onion
½ cup chopped green bell pepper
¼ cup chopped carrot
¼ cup corn
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon ground black pepper, or to taste
½ teaspoon salt
5 tablespoons butter
6 tablespoons all-purpose flour
2 cups milk
¾ cup shredded Cheddar cheese

Directions:
Combine chicken stock, sweet potatoes, ham, celery, and onion in a stockpot; bring to a boil. Reduce heat to medium and cook until sweet potatoes are tender, 10 to 15 minutes. Stir green bell pepper, carrot, corn, garlic, basil, parsley flakes, black pepper, and salt into soup and simmer until vegetables are softened, 5 to 10 minutes. Melt butter in a saucepan over medium-low heat; whisk flour into butter using a fork. Cook and stir mixture until thickened, about 1 minute. Slowly stir milk into butter-flour mixture until completely smooth; continue cooking and stirring over medium-low heat until thickened, 4 to 5 more minutes. Stir Cheddar cheese into milk mixture until melted and smooth. Stir milk-Cheddar cheese mixture into soup; cook until thickened and heated through, about 5 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 8 servings

Calories: 259.9
Fat: 14.8 g
Saturated fat: 8.6 g
Carbohydrates: 23 g
Sugars: 6.7 g
Dietary fiber: 2.7 g
Protein: 9.5 g
Cholesterol: 42.6 mg
Sodium: 919 mg
Thai-Style Peanut Cabbage Salad


Ingredients:
brown sugar, water, garlic cloves, red pepper flakes, soy sauce, lime juice, fresh ginger, salt, green beans, green cabbage, green onions, basil

Directions:
To make the dressing, combine brown sugar, water, garlic and pepper flakes in a jar with a lid. Add remaining dressing ingredients. Shake well.  Or you can whisk the ingredients in a medium bowl.
To make the salad, toss together all salad ingredients except peanuts, basil, and vegetable chips.
Immediately before serving, drizzle about two-thirds of dressing over salad. Toss well. Sprinkle with roasted peanuts, herbs and vegetable chips. Pass remaining dressing at the table.
Super Yummy Apple Cranberry Pie


Ingredients:
cranberries, sugar, apple cider, cornstarch, sugar, cornstarch, apple pie spice, apples, milk, sugar

Directions:
In small saucepan combine 3/4 cup sugar, apple juice or cider, 1 tablespoon cornstarch. Bring to boil. Reduce heat, simmer for 5 minutes, stirring frequently. Cool 20 minutes.
Preheat Oven to 375 degrees F.
In large mixing bowl combine 1/2 cup sugar, 2 tablespoons cornstach, & apple pie spice. Add apples and mix together. Add cooled creanberry mixture and mix some more.
Prepare pie crusts (or use pre-made from store]. place one in pie pan for bottom. Add filling to crust. top with second pie crust and trim and crimp. Add slits in top. Brush top with milk sprinkle with sugar.
Cover pie edge with foil and bake for 25 minutes. Remove foil and bake another 25-30 minutes or until golden.
Mediterranean Veggietizers


Ingredients:
leek, extra virgin olive oil, cherry tomatoes, fenugreek seeds, garlic, black pepper

Directions:
In a large heated skillet, add olive oil. Add leeks and seasoning to the skillet. Sauté for 5-7 minutes or until leeks are tender.
Remove from skillet and let leeks get room temperature. On each Pretzel Crisps®, put 1 Tbsp of hummus, leeks, a couple of tomato slices and chopped olives from the hummus container. Top with fenugreek, garlic and black pepper.
Pomegranate Body Scrub


Ingredients:
"pomegranate seeds"

Directions:
In a small bowl, mix the sugar and pomegranate seeds, crushing both with a spoon.
Add the oil and mix.
The pomegranate will scent the scrub, but if you want more scent, add a couple drops of your favorite essential oil.
Massage gently onto damp skin. There should be enough for a full body scrub. Rinse off.
Chicken Ceylon with Massalla Gravy


Ingredients:
chicken, onion, curry powder, chili powder, garlic, gingerroot, coriander leaves, coriander leaves, garam masala, coconut, coconut milk, onion, garlic, tomatoes, turmeric powder, chili powder, garam masala powder, green cardamom pods, water, salt

Directions:
Make a paste of the curry powder and chilli powder with a little water.
Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
Add the curry and chilli powder paste and stir in and fry for a further 30 secs.
Add the chicken pieces and seal well on all sides.
Add half the Massalla Gravy, coconut and coconut milk and simmer for 20 minutes or until the chicken is cooked, stirring constantly.
If needed add more massalla gravy and water to prevent the curry becoming too thick or dry.
Now add the finely chopped coriander leaves (or seeds] and cook for a further minute.
Serve with the whole coriander leaves sprinkled over the top (if using].
Massalla Gravy: Fry the onion, tomatoes and garlic in the oil on a medium heat until the onions are soft and translucent and the tomatoes are beginning to go mushy (Approx. 10 Mins].
Add half the water and simmer for 5 minutes then add the rest of the water and spices.
Stir in well and simmer for 5 more minutes.
Keep stirring regularly throughout cooking.
Take the pan off the heat and leave to cool slightly before pureeing in a food processor.
Enjoy!
Chef Joey's Low Carb Protein Bread (Abm)


Ingredients:
water, sea salt, vital wheat gluten, vital wheat gluten, powdered soy protein concentrate, fast rising yeast

Directions:
Mix the one cup plus the two tablespoons of wheat gluten, oat flour, salt and soy protein powder in a large bowl.  You want to sift and combine the ingredients well.  I put mine in the bowl of my stand mixer and used the whisk to sift them together.
Heat the silk creamer to slightly warm and then add the warm water and egg, mixing well as you add the egg so it doesn't cook.
Add the oil to the bottom of the bread machine.  Then add into that your cream, water and egg mixture.
Carefully add the flour mixture to it floats on the top of the liquid.  I sprinkled some of it on top so it wouldn't go into the liquid, then I slowly spooned the rest on top.
Sprinkle the yeast packet evenly on top of the flour mixture.
Set according to your bread machine instructions.  I have a Breadman and I used setting 7 which is a 59 minute cycle.  It has only one rising and is perfect for this bread.
Cool completely on a metal rack.
Bon Appetit.
Steamed Sole With Fragrant Herbs. Fennel Salad With Orange Sauce


Ingredients:
sole fillets, rosemary, salt, fennel, orange, mustard, salt

Directions:
Prepare a steamer and bring it to temperature, then arrange the sole without the skin and with the herbs.
Let’s cook for 3 minutes per side, add salt if necessary and serve.
For the fennel salad: Wash and cut the fennel into thin slices. Take the juice of half an orange and mix it with 2 teaspoons of mustard.
Season the salad with fennel emulsion and add salt (I used  the curry and orange flavored salt].
Present the salad garnished with fennel, slices of the remaining orange and black olives.
Instant Pot® Buffalo Wings
Category: appetizers-and-snacks
By Soup Loving Nicole

Buffalo wings made simple in an Instant Pot® and without the fry. The Instant Pot® cooks these to perfection. They hold together for easy handling but as soon as you sink your teeth into them, they are fall-off-the-bone tender. Serve with carrot sticks, celery, and ranch if desired.

Ingredients:
1 cup water
2 pounds chicken wings
¾ cup buffalo wing sauce
2 teaspoons dry ranch dressing mix

Directions:
Pour water into a multi-functional pressure cooker (such as Instant Pot®). Set trivet inside and place wings on top. Secure the lid, seal, and select Manual setting. Cook on high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Mix wing sauce and ranch dressing mix in a large bowl. Line a baking sheet with aluminum foil. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid carefully. Transfer wings to the bowl of sauce using tongs. Toss to coat. Place a wire baking rack over the foil-lined baking sheet and arrange wings on top. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Broil wings for 5 minutes. Flip wings and cook until crispy, about 5 minutes more. Toss with any remaining sauce if desired.

Prep time: 5 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 2 pounds wings

Calories: 94.6
Fat: 5.5 g
Saturated fat: 1.3 g
Carbohydrates: 4 g
Protein: 7.2 g
Cholesterol: 19.9 mg
Sodium: 683.2 mg
Haunting Hot Chocolate


Ingredients:
orange, white chocolate, ground nutmeg, vanilla, ground nutmeg, marshmallows

Directions:
Remove peel of orange with vegetable peeler; set aside.
In a medium saucepan combine 1/4 cup of the milk, the vanilla-flavored baking pieces, orange peel, and nutmeg; whisk over low heat until baking pieces are melted.
Remove orange peel.
Whisk in remaining milk and heat through. Remove from heat.
Stir in vanilla.
Serve warm in mugs. Add a marshmallow ghost, dollop with whipped cream, and sprinkle with nutmeg, if desired.
Easy German Chocolate Cake Icing
Category: desserts
By BESTHEN

This is a very quick, easy icing recipe for German chocolate cake. It's the best and quickest. My grandmother passes it to my mom, my mom to me, and me to you. You can substitute walnuts for pecans, if desired.

Ingredients:
½ cup butter
1 ⅓ cups brown sugar
1 cup flaked coconut
1 cup chopped pecans
½ cup milk

Directions:
Melt butter in a large saucepan over medium-high heat. Stir brown sugar, coconut, pecans, and milk into hot butter; bring to a simmer. Cook, stirring constantly, until thick and bubbling, about 3 minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 12 servings

Calories: 262.4
Fat: 16.7 g
Saturated fat: 7.2 g
Carbohydrates: 29 g
Sugars: 26.9 g
Dietary fiber: 1.6 g
Protein: 1.5 g
Cholesterol: 21.1 mg
Sodium: 83.1 mg
Veggie Tetrazzini


Ingredients:
vegan chicken, red bell peppers, fresh portabella mushrooms, vegetable broth, vegan cream cheese, flour, nutritional yeast, olive oil

Directions:
Cook spaghetti until al dente and drain.
While spaghetti is cooking, saute the veggies and vegan chik'n in olive oil until tender.
While veggies are cooking bring broth to a boil, wisk in flour (I usually turn the flour into a slurry first to avoid lumps] add the vegan cream cheese and nutrional yeast. Stir and heat throughly. Salt and pepper to taste.
When everything is all cooked, stir everything together and pack into a greased 9x9 pan.
Bake for 25 minutes.
Let cool for 5-10 minutes to set up.
Enjoy with some garlic bread!
Stuffed Poblano Peppers
Category: main-dish
By Laura Trowbridge

My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.

Ingredients:
4 medium fresh poblano peppers
1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
1 pound lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
salt and ground black pepper to taste
4 thin slices  shredded Cheddar cheese
slice shredded Monterey Jack cheese
1 (15 ounce) can enchilada sauce (such as Hatch®)
aluminum foil
¼ cup grated Cheddar cheese

Directions:
Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems. Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper. Preheat the oven to 350 degrees F (175 degrees C). Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil. Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.

Prep time: 20 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 40 mins
Yields: 4 servings

Calories: 447
Fat: 28.9 g
Saturated fat: 11.5 g
Carbohydrates: 18.8 g
Sugars: 5 g
Dietary fiber: 5.7 g
Protein: 29 g
Cholesterol: 90.6 mg
Sodium: 541 mg
Cheesy Alfredo Sauce With Mushrooms and Fresh Tomato


Ingredients:
butter, onion, garlic cloves, all-purpose flour, crushed red pepper flakes, seasoning salt, milk, half-and-half cream, parmesan cheese, colby-monterey jack cheese, sour cream, roma tomatoes, fresh ground black pepper

Directions:
In a large skillet over medium heat melt 1/3 butter; add in onion, garlic and sliced mushrooms, cook stirring until the onions are transparent.
Stir in flour, chili flakes, salt and Italian seasoning; stir for 2 minutes.
Slowly add in the milk and cream; bring to a boil stirring over medium heat until smooth, creamy and thickened.
Reduce heat to low then stir in Parmesan cheese and shredded cheese blend; stir until the cheese has melted.
Stir in the sour cream until smooth and heated through, then stir in the chopped tomatoes.
Season with black pepper.
Fried Chicken Thighs Stuffed W/ Swiss Cheese Wrapped in Bacon


Ingredients:
boneless skinless chicken thighs, swiss cheese, bacon, lemon juice, all-purpose flour, lemon pepper seasoning

Directions:
Flatten chicken to 1/4 inches thick.
Slice cheese lengthwise to make 8 even strips.
Place one strip of cheese in center of each thigh.
Fold long sides of chicken over cheese; fold ends of chicken over and wrap each with a slice of bacon, secure with a wooden toothpick.
Combine egg whites and lemon juice.
Combine flour and lemon pepper.
Dip chicken in egg mixture.
Dredge in flour mixture.
Heat at least 1 inch oil to 350°.
Fry chicken 15 minutes or until golden, turning once.
Drain and enjoy!