xiaoxl/recipe_data huggingface dataset:
Roast Honey Sesame Chicken


Ingredients:
whole chickens, lemon juice, honey, sesame seeds, hoisin sauce, ginger, garlic cloves, spring onions, baby potatoes, red onions, zucchini, red capsicums

Directions:
Preheat oven to 200C (180C fan forced].
Rinse chicken cavity under cold water and pat dry with paper towels.
Trim excess fat from cavity, then tuck the wings underneath and then place chicken breast down in a large glass or ceramic bowl.
Combine juice, honey, sesame seeds and hoisin (or plum if using] in a small bowl and whisk to combine and then pour half the mixture over the chick, cover the chicken and refrigerate for 20 minutes to marinate.
Place chicken breast up in a large roasting pan and place ginger, garlic and spring onions inside cavity and tie legs with kitchen string.
Roast for 45 minutes and then remove from oven and add potatoes, carrots, red onion, zucchini and capsicum and drizzle vegetables with oil and put back in the oven to continue roasting and baste the chicken occassionally with reserved marinade for 35-40 minutes or utill juices run clear when chicken thigh is pierced with a small sharp knife.
Remove from oven and cover with foil and rest for 5 minutes.
Portion chicken and serve with roast vegetables.
Sugar-Free Keto Pecan Pie


Ingredients:
pecans, cinnamon, nutmeg, butter, butter, artificial sweetener, heavy cream, salt, vanilla extract, maple syrup, egg, pecans, whole pecans

Directions:
Preheat the oven to 350 degrees F (177 degrees C].
Crust:
In a bowl, mix together the almond flour, chopped pecans, cinnamon, nutmeg and melted butter. If you want a more sweet crust, add a little sweetner to taste.
Use a 9 inch springform pan or round pie tin, add the crust mixture, and press down firmly across the bottom of pan, forming the raw crust.
Bake the crust at 350 degrees for 8 minutes until the crust sets and some color shows up. Do not over bake the crust at this point! It will back some more with the filling.
Pull the crust out of the oven to cool the crust before filling with the pecan pie filling.
Filling:
Reduce the heat in the oven to 325 degress.
In a large saute pan heat the butter and powdered sweetener over medium low heat about 5 minutes, stirring frequently until the butter and sweetener turns color to a golden brown.
Add the cream and salt and, bring to a boil and  turn heat down to a simmer.
Simmer for 15 to 25 minutes until the cream caramel filling is bubbly, dark golden brown and thicker. The creamy, caramel sauce should coat a spoon.  The thicker, the better, but don't burn it.
Remove from the heat and stir in the vanilla extract and the maple syrup and stir completely.
With the pie crust and the filling cool (15-20 minutes] and cool enough to not cook the eggs, whisk in the egg.
Using a spatula pour the filling mixture into the the cooled crust and shake it a bit to even out the mixture across the crust.
Carefully place the whole pecans across the top of the filling either randomly or in any fancy pattern you wish.
Bake for about 40-50 minutes checking carefully on the crust color until the top of the filling is dark brown and the filling is set. They may be a few bubbles or holes on top of the filling. Don't burn the crust!
Cool for at least an hour before slicing. As the filling cools it will set up more than when hot and in the oven.
Serve with some whipped cream topping or ice cream of your choice.
Baked Chicken and Rice


Ingredients:
chicken breasts, salt, pepper, chicken bouillon cubes, water, onion, parsley flakes, bay leaf, salt, long grain rice

Directions:
Place chicken breast, skinned and rinsed and patted dry into 13x9 pan.
Brush tops and bottoms of chicken well with vegetable oil and place chicken meaty side up in pan.  Discard remaining oil.
Sprinkle with 3/4 tsp salt, 1/3 tsp garlic salt and 1/4 tsp pepper.
Bake uncovered at 350 degrees for 30 minutes.
In a sauce pan combine 1 3/4 cup water, 2 chicken bouilion cubes, 1/3 cup chopped onion, 1 tsp parsley flakes, 1/2 bay leaf, 2/3 tsp salt and 10 drops yellow food coloring.
Bring just to a boil.
Remove chicken from pan, dump sauce pan ingredients into pan with chicken drippings.  Sprinkle 3/4 cup long grain rice evely over broth mixture.
Place chicken on top of rice with meaty side down this time and cover  tightly with foil.
Bake at 350 for 40 minutes.  Remove bay leaf and discard.  Enjoy!
Pork Roast with the World's Best Rub
Category: main-dish
By DADCOOKS

A pork loin is marinated with a nice rub flavored with thyme and three chiles. The dry rub penetrates all the way through and bakes into a sticky, sweet glaze.

Ingredients:
½ cup brown sugar
1 tablespoon coarsely ground black pepper
1 tablespoon kosher salt
1 ½ teaspoons garlic powder
1 teaspoon dry mustard powder
½ teaspoon ground ginger
½ teaspoon onion powder
½ teaspoon red pepper flakes
½ teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon dried thyme leaves
1 (2 1/2 pound) boneless pork loin roast

Directions:
Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish. Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

Prep time: 10 mins
Cook time: 50 mins
Total time: 5 hrs 10 mins
Yields: 6 servings

Calories: 359.4
Fat: 16.8 g
Saturated fat: 6.1 g
Carbohydrates: 20 g
Sugars: 18.1 g
Dietary fiber: 0.6 g
Protein: 30.9 g
Cholesterol: 92 mg
Sodium: 1032.6 mg
Glazed Ham
Category: main-dish
By Connie Barnett

A raw ham is slow roasted, then seasoned with a sweet smoky sauce during the last hour to make a memorable meal with little actual work involved.

Ingredients:
1 (8 pound) bone-in shank ham
4 cups water, or as needed
½ cup honey
½ cup brown sugar
2 tablespoons liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 pinch ground cloves

Directions:
Preheat the oven to 275 degrees F (135 degrees C). Place ham in a roasting pan. Pour in water to a 2 inch depth. Cover with a tight fitting lid. Bake for 6 to 8 hours in the preheated oven (all day or all night). Remove from the oven, pour off drippings and reserve. Debone ham, removing any excess fat as well, and return to the roasting pan. Skim fat from the top of the drippings, and discard. In a small bowl, mix one cup of the drippings with honey, brown sugar, liquid smoke, Worcestershire sauce and cloves. Pour this over the ham, cover and return to the oven. Remaining drippings may be discarded or reserved for other uses. Bake for another 30 to 40 minutes in the preheated oven. Let stand for 10 minutes before serving.

Prep time: 5 mins
Cook time: 8 hrs 35 mins
Total time: 8 hrs 40 mins
Yields: 12 servings

Calories: 511.7
Fat: 20.7 g
Saturated fat: 6.8 g
Carbohydrates: 21.2 g
Sugars: 20.8 g
Dietary fiber: 0.1 g
Protein: 57.4 g
Cholesterol: 183.3 mg
Sodium: 158.3 mg
Quinoa Brown Bread


Ingredients:
all-purpose flour, whole wheat flour, quick-cooking oats, quinoa, baking soda, brown sugar, salt, low-fat buttermilk

Directions:
Preheat oven to 400 degrees F.
Grease and flour a standard loaf pan.
Place oats in a food processor and blend to about the same size as the quinoa seeds (not necessary, but I think it makes for a better texture].
Combine all ingredients except the buttermilk in a large bowl, making sure to break up any clumps of quinoa with your fingers.
Add half the buttermilk to the dry ingredients, then slowly add the rest until a sticky but firm dough is formed (you may not need to use all of the buttermilk].
Place the dough in the prepared loaf pan and spread it out evenly.
Bake around 40 minutes, until a toothpick inserted into the center comes out clean. If the top starts to get too dark, tent it with aluminum foil while it finishes baking.
Perfect Pancakes


Ingredients:
all-purpose flour, granulated sugar, baking powder, salt, ground allspice, eggs, milk, butter, maple syrup, confectioners' sugar

Directions:
Heat a griddle or large pan to medium heat.
Heat oven to wam (180] and place a foil-lined baking sheet inside.
In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and allspice.
Separate eggs and whisk egg yolks in small bowl with milk and oil.
With an electric mixer, beat egg whites to stiff peaks, about 1 minute.
Stir milk mixture into flour mixture just until combined.
Fold in egg whites in two additions until no white streaks remain.
Using a ladle, drop 1/4 to 1/3 cup batter onto heated griddle.
Repeat, spacing atleast 1" apart.
Cook 1 minute or until bubbles in batter pop and remain open.
Carefully flip pancakes and cook an additional 30 seconds to 1 minute.
Transfer to baking sheet in warm oven and repeat with remaining batter (I skipped this step completely].
Serve warm with butter and syrup or confectioners' sugar.
Fresh Cream Corn off the Cob


Ingredients:
fresh corn, salted butter, sea salt, fresh ground pepper

Directions:
Take the husks and silk off the corn.
Use a large bowl to catch all the kernels and juice from the cobs. Using a very sharp paring knife cut the very tips of the kernels off the cob. Then use a fork to scrape what remains of the kernels plus all the juice.
Transfer to a saucepan and add the milk, butter, salt. and pepper and heat over medium - medium low heat stirring constantly. Cook for 10 minutes.
Mexican Guacamole Dip


Ingredients:
Hass avocadoes, tomatoes, onion, fresh cilantro, salt

Directions:
Split avocado in half., Remove pit., Score avocado meat with knife vertically and then horizontally., This will create little cubes of avocado., Repeat with remaining halves, place in a bowl larger enought to make dip., Add diced tomatoes, onions, and minced fresh cilantro., Mix all ingredients together., Mix until ingredients form a dip consistency., Dip should have some lumps., Add salt to taste., Mix., Serve with chips, tacos, or just eat plain out of the bowl!
Ted's 50 Minute Vegetable Borscht


Ingredients:
water, onions, butter, celery, tomatoes with juice, potatoes, carrots, green cabbage, green pepper, beet, green onions, fresh dill

Directions:
Bring water to boil in a large pot.
Prepare all your vegetables.
Use Food processor as a short cut.
Clean& chop 2 onions keep them separate.
Clean& Chop 2 stalks of celery, keep separate, chop leaves too.
8 Potatoes, peeled, 4 cut in half and 4 fine diced, keep separate.
2 carrots, finely chopped.
1 cabbage, chopped separated into 2 piles.
1 Green Pepper seeds& membrane removed, chopped.
In a large frypan over low heat melt 1/4 lb butter.
Saute 1 chopped onion, 1 stalk of chopped celery until the onion is light brown.
Add 1 cup of tomato with some juice, simmer 10 minutes.
Pour ingredients from the fry pan into the pot.
Add to the pot the half cut potatoes carrots, second stalk of celery, celery leaves, 1/2 of the cabbage.
Salt to taste.
Simmer.
Melt 1/4 lb butter in fry pan, saute remaining onion& other half of the cabbage apprx 10 minutes, add remaining tomatoes simmer 15 minutes.
Pour contents from fry pan into pot, add the beet and green pepper Add diced potatoes.
Remove the halved potatoes from the pot, mash with 1/4 lb butter, 1/2 pint of cream add pepper, mix well.
Add mashed potatoes back to the pot stir and bring to a boil but do not boil.
Light simmer for 5 minutes.
Remove the beet when your Borscht is a lovely pink color, save it for another use.
Serve in bowls sprinkle with chopped green onions and dill.
Monster Green Smoothie


Ingredients:
coconut milk, banana, spinach

Directions:
Place ingredients in order listed into blender., Process until smooth.
Jalapeno Bacon Cheese Dip


Ingredients:
light cream cheese, mayonnaise, diced tomato, bacon

Directions:
Preheat oven to 350ºF. In a medium bowl, combine cream cheese, mayo, green chiles, red peppers, jalapeño peppers and bacon. Add ¼ cup cheese and mix thoroughly.
In a small baking dish, spoon cream cheese mixture and spread evenly with a spatula; set aside.
In a small bowl, combine the remaining ¼ cup cheese with breadcrumbs. Sprinkle evenly on top of the cream cheese mixture. Transfer to the preheated oven and bake for 25 to 30 minutes or until cheese is bubbling. Serve with crudités or tortilla chips.
Microwaved Cocoa Muffins


Ingredients:
flour, sugar, baking powder, salt, milk, egg, raisins, pecans

Directions:
Combine flour, sugar, cocoa, baking powder and salt in a med bowl., Add milk, oil, egg stir just until moistened., Fold in raisins and nuts., Fill 6-7 muffin papers 1/2 full., Place cups in microwave-proof cupcake or muffin tin., Microwave on high for 2-2 1/2 minutes., Repeat process with remaining batter.
Blackened Shrimp


Ingredients:
large shrimp, unsalted butter, mushroom, tomatoes, onion, bell pepper, garlic, white pepper, black pepper, salt, onion powder, cayenne pepper, sweet paprika

Directions:
Mix spice ingredients thoroughly in a small bowl (make a double or triple batch and store the remainder for later use!] Dredge shrimp through the mixture.
Place a large skillet over a very high heat, and melt the butter.
Place the shrimp in the skillet and turn heat down to medium.
Cook on both sides for approximately 7 minutes (maybe less] each- pay attention to the shrimp as they cook quickly; when the shrimp curl, they are done.
Optional <U+0096> sprinkle the vegetables with the spice mix and sauté in the butter in the same skillet.
Serve with lots of garlic bread and ice-cold beer or chilled white wine.
Taco Chicken Soup


Ingredients:
chicken broth, red kidney beans, great northern beans, diced tomatoes with green chilies, whole kernel corn, yellow onion, cumin, boneless skinless chicken breasts, green onion

Directions:
In slow cooker, combine broth, beans, tomatoes, corn, and onion., Stir in spices, then add chicken., Cover and cook on LOW 8-10 hours or High 4-6 hours., Remove chicken and shred or cut into bit size pieces, return to soup., Add hot sauce if you are using it, or just serve it on the side., To serve, ladle into soup bowls and your favorite taco toppings.
Budget Bytes' Ginger Scallion Soba Salad


Ingredients:
green onions, fresh ginger, soy sauce, rice vinegar, honey, red bell pepper, carrot, edamame

Directions:
First prepare the ginger scallion dressing. Peel the ginger and grate it straight into a bowl to catch the juices. Slice the green onions, tip to end. Add the vegetable oil, soy sauce, rice vinegar, and honey to the scallions and grated ginger. Set aside until you’re ready to assemble the salad.
Put a medium pot of water on to boil. When it reaches a rolling boil, add the soba noodles and cook according to the package directions (boil for about 5 minutes or until al dente].
While you’re waiting for the water to reach a boil (and for the noodles to cook once added], prepare the vegetables. Take the edamame out of the freezer and let thaw. Clean and slice the bell pepper and carrots into a thin matchsticks.
When the noodles are finished cooking, drain them in a colander until most of the water is gone. Do not rinse under cold water or else the dressing won’t stick and your salad will be soggy. Immediately combine the noodles, vegetables, and ginger scallion dressing. Toss to coat with dressing and serve.
Boosted Banana Muffins


Ingredients:
whole wheat flour, buckwheat flour, ground flax seeds, stevia powder, baking powder, baking soda, unsweetened applesauce, unsweetened applesauce, plain yogurt, eggs, bananas, vanilla extract

Directions:
In medium bowl, combine dry ingredients; set aside.
In large bowl, combine wet ingredients; mix until light and homogeneous.
With a wooden spoon, incorporate dry ingredients into the wet ones.
Spoon into mini-muffin pans and bake at 325F (see note] for 25 minutes, or until a toothpick comes out clean.
Cool completely before removing from moulds.
NOTE: I baked these in a convection toaster oven, baking time and temperature may need to be adjusted for a conventional oven.
Seasoned Potato Wedges


Ingredients:
russet potatoes, mayonnaise, seasoning salt

Directions:
Cut potatoes into wedges.
Place in a single layer on greased baking sheet, spread mayo on top of wedges and sprinkle w/ seasoned salt.
Bake @ 350 50 - 60 minutes.
Caramelised Onion Open Steak Sandwich


Ingredients:
olive oil, butter, thyme leaves, brown sugar, French baguettes, cheddar cheese, rocket

Directions:
Heat 1 tablespoon of the oil and the butter in a non stick frying pan over low heat and add the onion and thyme and cook for 10 minutes or until onion is softened and then add the sugar and balsamic vinegar and cook for a further 8-10 minutes till caramilsed.
Heat the remaining oil in a non stick frying pan and cook the steaks for 1-2 minutes per side or until cooked to your liking (better I think to do a little under as it will go under the grill/broiler for a minute or two].
Spread half a tablespoon of the horseradish cream over each baguette half and top with the steak and cheese.
Place under a preheated hot grill/broiler and cook for 2-3 minutes or until cheese is melted and golden.
Top with caramelised onion and rocket, halve each half baquette to serve.
Yum Yum Avocado Salsa


Ingredients:
avocado, tomatoes, onion, garlic cloves

Directions:
Mash avocado into smal chunks., Cut up tomato in small pieces., Cut up onion in fine pieces., Blend garlic and add to avocado., Combine all ingredients and serve with pita chips!
Bacon & Blue Cheese Potato Stuffed Chicken Breasts #5FIX


Ingredients:
boneless skinless chicken breasts, blue cheese, bacon, green onions

Directions:
Preheat oven to 375 degrees.
In a large skillet, cook bacon until well done and crispy. Remove to paper towels to blot, then crumble and set aside. Reserve the bacon drippings in the skillet.
Trim chicken breasts of any fat and cut a wide lengthwise slit in the center of the side of the chicken breast, being careful not to cut all the way through.
In a large mixing bowl, combine Simply Potatoes Traditional Mashed Potatoes, bacon crumbles, blue cheese, and half of the sliced green onions. Mix with a wooden spoon until blended.  Spoon about ¼ cup of the potato mixture into the slit in the chicken breast and secure with long tooth picks. Place remaining potato mixture into a greased baking  dish.
Over medium high to high heat, in the same skillet with the reserved bacon drippings, brown the chicken breasts on both sides until golden brown, about 8 minutes. Turn with tongs and be careful to keep potato mixture inside the chicken breasts. Place stuffed chicken breasts in a baking dish and cover with foil.
Place chicken and remaining mashed potato casserole in the oven. Bake for 20 minutes. Remove the foil and continue to bake both dishes another 20- 25 minutes.
Remove from oven, place on a platter. Pour pan drippings over chicken, tent with foil and let rest for 7-10 minutes. Garnish chicken breasts and extra casserole with remaining green onion slices. Serve stuffed chicken breasts and pass remaining mashed potato casserole.
Potato Waffles
Category: breakfast-and-brunch
By SuperWifey

Here's a quick and delicious way to use up those leftover mashed potatoes. You WILL need a waffle iron. These are basically potato pancakes (a.k.a. latkes) but without all the greasy clean-up and calories from pan-frying. I usually serve them with fish or chicken and sauteed apples.

Ingredients:
2 tablespoons butter
1  onion, chopped
1 tablespoon minced garlic
2 cups mashed potatoes
¼ cup all-purpose flour
2  eggs
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Melt butter in a skillet over medium heat. Cook and stir onion and garlic in the melted butter until onion is tender, 5 to 7 minutes. Preheat a waffle iron according to manufacturer's instructions. Combine onion mixture, mashed potatoes, flour, eggs, salt, and black pepper in a large bowl until well blended. Scoop 1/4 to 1/2 cup batter (depending on size of waffle iron) into the center of waffle iron and close lid. Cook until golden brown, 3 to 5 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 216.7
Fat: 9 g
Saturated fat: 4.7 g
Carbohydrates: 27.9 g
Sugars: 3 g
Dietary fiber: 2.3 g
Protein: 6.5 g
Cholesterol: 110.4 mg
Sodium: 540 mg
Fruity Couscous Salad
Category: salad
By Ben S.

To boost flavor and nutrition, prepare the whole-grain couscous with orange juice instead of water.

Ingredients:
1 ⅓ cups dry couscous
⅔ cup slivered almonds
½ cup packed dried apricots, chopped
⅔ cup Craisins (sweetened, dried cranberries) or raisins, microwaved in
1 cup water for 1 minute
1 teaspoon cumin
3  scallions, thinly sliced with greens
1 pinch Salt and freshly ground black pepper, to taste

Directions:
Prepare couscous according to package directions. Combine all ingredients; toss. Serve at room temperature or chilled.

Yields: 8 servings

Calories: 218.2
Fat: 4.9 g
Saturated fat: 0.4 g
Carbohydrates: 38 g
Sugars: 12.7 g
Dietary fiber: 3.6 g
Protein: 6 g
Sodium: 6 mg
Pork Chop and Bean Bake


Ingredients:
prepared mustard, brown sugar, catsup, onion, lemon, fresh parsley

Directions:
Place beans in a 13x9x2 inch baking dish., Arrange chops over beans., Sprinkle with salt and pepper., Lightly spread chops with mustard., Sprinkle with brown sugar., Spread with catsup., Bake, uncovered, at 325 F for 1 1/4 hours., Place onion and lemon slices on each chop., Bake 15 minutes., Trim with parsley if desired.
Easy Mint Chocolate Chip Ice Cream


Ingredients:
2% low-fat milk, heavy cream, sugar, salt, vanilla extract

Directions:
In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved.
Color to your liking with the green food coloring.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
After about 10 minutes into the freezing, add the chocolate chips.
After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.
Carnival Cruise Strawberry Bisque


Ingredients:
frozen strawberries, milk, heavy cream, sour cream, sugar, mint

Directions:
Puree strawberries, milk, cream and sour cream in blender or food processor until smooth.
Stir in sugar.
Chill 8 hours or overnight in refrigerator before serving.
Food Processor Chocolate Whipped Cream Frosting
Category: desserts
By SavvyTech

Typical frostings are too sweet for my taste. Instead, I prefer a whipped cream frosting and adding cocoa powder makes it even better! This will add an extra special topping to any dessert. Simple and delicious!

Ingredients:
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 ½ tablespoons white sugar
2 ½ tablespoons unsweetened cocoa powder

Directions:
To make in a food processor: Place heavy whipping cream, pure vanilla extract, granulated white sugar and cocoa powder in food processor with whip attachment and turn on high for approximately 3 minutes or until stiff peaks form. Use immediately. To make with an electric mixer: Place heavy whipping cream, pure vanilla extract, granulated white sugar, and cocoa powder into a large bowl, and stir to combine ingredients. Cover and chill bowl and beaters for at least 30 minutes. When chilled, beat until stiff peaks form. Use immediately.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 cups

Calories: 61.6
Fat: 5.6 g
Saturated fat: 3.5 g
Carbohydrates: 2.9 g
Sugars: 2 g
Dietary fiber: 0.3 g
Protein: 0.5 g
Cholesterol: 20.4 mg
Sodium: 5.9 mg