xiaoxl/recipe_data huggingface dataset:
Roasted Wild Turkey W/ Raspberry Sauce


Ingredients:
bacon fat, bacon, onion, celery, dry white wine, salt, pepper, chicken broth, white wine vinegar

Directions:
Wash & dry turkey.
Mix onion, celery, bacon fat, & 1 cup wine, & stuff bird with mixture.
Salt & pepper the bird.
Lay the bacon slices over the turkey breast.
Place bird in roasting bag & pour in broth & remaining wine.
Close bag & roast at 300 degrees for 20-25 minutes per pound.
Discard onion & celery before serving.
For sauce, combine in skillet the raspberry jam, orange juice, & vinegar (also the fresh raspberries, if you're using them].
Bring to a boil & cook 2-3 minutes, until sauce is reduced to desired consistency (it will thicken as it cools].
Spoon sauce in a pool on serving plate, & top with slices of the turkey breast.
Mustard Chicken and Bell Pepper Kabobs


Ingredients:
Dijon mustard, sour cream, fresh garlic, horseradish, honey, seasoning salt, black pepper, boneless chicken breasts, red bell peppers

Directions:
In a large bowl mix together the Dijon mustard, sour cream, garlic, horseradish, honey, seasoned salt, pepper and chili flakes; remove about 3/4 cup and chill the remaining mustard mixture for 5 hours.
In a large glass bowl toss the chicken cubes with the 3/4 cup mixture; cover and chill for 5 hours.
Remove the chicken and discard the marinade.
Thread the chicken on skewers alternating with the red bell pepper.
Grill covered over medium heat (350-400°F] for about 12 minutes or until done.
Serve with remaining mustard/sour cream sauce.
Grands!® Easy Taco Melts
Category: trusted-brands-recipes-and-tips
By Pillsbury

Taco flavor wrapped in an empanada, and it's ready to eat in 30 minutes!

Ingredients:
1 pound (at least 80%) ground beef, cooked, drained
1 ½ cups Old El Paso® Thick 'n Chunky Salsa
1 (16.3 ounce) can Pillsbury® Grands!® refrigerated biscuits
½ cup shredded Monterey Jack cheese or Mexican cheese blend

Directions:
In 10-inch nonstick skillet, mix cooked beef and 1/2 cup of the salsa. Cook over medium-high heat, stirring occasionally, until hot. Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet. Bake at 375 degrees F 9 to 14 minutes or until golden brown. Serve with remaining salsa.

Prep time: 15 mins
Total time: 30 mins
Yields: 8 sandwiches

Calories: 338.9
Fat: 18 g
Saturated fat: 6.1 g
Carbohydrates: 27.5 g
Sugars: 6.5 g
Dietary fiber: 0.7 g
Protein: 16.5 g
Cholesterol: 43.5 mg
Sodium: 964.7 mg
Blended Baked Oats
Category: uncategorized
By Tammy Lynn

Who says eating your morning oatmeal has to be boring? Try these blended baked oats made with banana, egg, and almond milk. A really ripe banana adds sweetness. It reminds me of a muffin. The flavor possibilities are endless, but I've included my favorites in the footnotes. You can leave out the egg, but it won't be as fluffy.

Ingredients:
cooking spray
1 cup rolled oats
1 large ripe banana
1 large egg
1 teaspoon baking powder
⅛ teaspoon salt
½ cup almond milk
2 tablespoons maple syrup (or sweetener of your choice)
1 teaspoon vanilla
½ teaspoon ground cinnamon
¼ cup fresh blueberries

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-ounce ramekins with cooking spray on the bottom and sides. Combine oats, banana, egg, baking powder, salt, almond milk, maple syrup, vanilla, and cinnamon in a blender. Blend until all is combined well, 30 to 60 seconds. Stir in blueberries. Fill mixture into the prepared ramekins. Bake in the preheated oven until firm, about 25 minutes.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 2 servings

Calories: 337.2
Fat: 6.1 g
Saturated fat: 1.3 g
Carbohydrates: 62.7 g
Sugars: 24.8 g
Dietary fiber: 6.9 g
Protein: 9.6 g
Cholesterol: 93 mg
Sodium: 469.5 mg
Pink Applesauce


Ingredients:
apples, water

Directions:
Wash apples thoroughly.
Prepare a large bowl filled with cold water.
Cut apples into cubes (keeping the skin but removing cores].
As you cut the apples, throw them in cold water so they don't brown too much.
When you've finished cutting, remove from water and place apples in a heavy-bottomed pot, add a tiny bit of water so that there is about 1cm covering the bottom.
Cover and cook on LOW heat until apples are completely cooked.
Stir once in a while.
Working by the spoonful, press apples through a potato ricer or a strainer; discard skins between batches.
If desired (this shouldn't be necessary], cream sauce in blender or food processor.
Cool before refrigerating.
***This gives a very thick applesauce, to thin out, add more water during cooking.***.
Sauteed Apples


Ingredients:
butter, salt, sugar, granny smith apples, Red Delicious apples

Directions:
Melt butter with 3 tblsps water over moderate-low heat in a large skillet.
Add salt and sugar and cook apples, covered, for 3-5 minutes, or just until tender.
Increase heat to moderate and season apples; cook, uncovered, until tender and bottom layer is lightly golden.
Invert apples onto platter and slide back into skillet to brown other half.
Crock Pot Venison Roast


Ingredients:
hot water, brewed coffee

Directions:
Place roast in crock pot.
In a large measuring cup, gradually mix hot water or coffee with cream of mushroom soup until smooth.  Pour over venison roast.
Sprinkle with Lipton Onion Soup mix and steak seasoning.
Cook on high setting for 8 hours then lower the temperature to the low setting until ready to serve.  I like to remove the roast and keep warm in a low oven while I thicken the gravy for mashed potatoes!  YUM!
Southwestern Quinoa Salad
Category: salad
By Ashley Steele

A healthy grain salad with lots of fresh flavor.

Ingredients:
1 cup quinoa
1 tablespoon butter
2 cups chicken broth
½ cup diced green bell pepper
½ cup diced red onion
1 cup corn
1 (15 ounce) can black beans, drained
¼ cup chopped cilantro
1 large tomato, diced
½ cup fresh lime juice, or to taste
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon adobo seasoning
½ cup feta cheese
salt and black pepper to taste

Directions:
Rinse the quinoa thoroughly under cold water, and drain. Melt butter in a large saucepan over medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa is lightly toasted, about 3 minutes. Pour in the chicken broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes. Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl. Lightly stir in the quinoa, and season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 195.1
Fat: 9.8 g
Saturated fat: 3.8 g
Carbohydrates: 22.1 g
Sugars: 2.8 g
Dietary fiber: 3.3 g
Protein: 6.3 g
Cholesterol: 17.8 mg
Sodium: 196.7 mg
Barefoot Contessa's Grilled Leg of Lamb With Roasted Fruit


Ingredients:
plain yogurt, low-fat yogurt, olive oil, lemon, zest of, fresh lemon juice, fresh rosemary leaf, kosher salt, fresh ground black pepper, butterflied leg of lamb, plums, plums, sugar, fresh raspberries

Directions:
Lamb;.
Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl.
Add the lamb, making sure it is covered with marinade.
Marinate in the refrigerator, covered, overnight or for up to 3 days.
Bring the lamb to room temperature.
Prepare a charcoal grill with hot coals.
Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper.
Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare.
This will take 40 minutes to 1 hour, depending on how hot the grill is.
Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes.
slice and serve with oven roasted fruit.
Oven Roasted Fruit;.
Preheat the oven to 450 degrees F.
Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes.
Sprinkle with the sugar, and then top with the raspberries.
Bake for 20 to 25 minutes, until tender.
Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.
Remove from the broiler and sprinkle with orange juice.
Serve warm, at room temperature, or chilled over grilled lamb.
Secret Ingredient Pico de Gallo
Category: appetizers-and-snacks
By Jenny

This is a pico de gallo recipe that will have everyone asking 'how did you make this?' They will be surprised when you tell them the ingredients include a pickle!

Ingredients:
½ cup minced onion
2  jalapeno peppers, seeded and minced
¼ cup diced red bell pepper
¼ cup minced dill pickle
4 large tomatoes, seeded and diced
1 tablespoon fresh lime juice
¼ cup chopped cilantro
salt and pepper to taste

Directions:
In a medium bowl, combine the onion, jalapeno pepper, bell pepper, dill pickle, and  diced tomatoes. Stir in lime juice and cilantro; season to taste with salt and pepper. Cover, and refrigerate at least 1 hour before serving, preferably overnight.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 2 cups

Calories: 49.5
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 10.9 g
Sugars: 6.5 g
Dietary fiber: 3.1 g
Protein: 2.2 g
Sodium: 126.4 mg
Chocolate Delites


Ingredients:
dried cherries, heavy whipping cream, confectioners' sugar

Directions:
Line a cookie sheet with parchment paper.
Place a large glass measuring cup in the refrigerator to chill.
Place the chocolate chips in the top of a double boiler and set over hot water.
Stir chocolate until melted.
Spoon the chocolate into the paper candy liners, and spread it up the sides with a small spoon or pastry brush.
Place the liners upside down on the cookie sheet to harden.
Place a cherry or nut in the bottom of each chocolate cup.
Remove large measuring cup from refrigerator and add the heavy whipping cream and confectioners' sugar. With an electric mix whip the cream on high speed until it is just beginning to hold its shape.
Spoon or pipe a little cream into each chocolate cup making sure to cover the cherry or nut completely.
Let chill a minimum of 20 minutes.
Garlic-Herb Buttermilk Dressing


Ingredients:
fat-free buttermilk, instant nonfat dry milk powder, fat-free mayonnaise, white wine vinegar, garlic clove, salt

Directions:
Wisk together all ingredients and thoroughly chill.
I like to use powdered garlic instead of a crushed clove for consistency. Passive time listed is chilling time.
Fresh Pineapple Pie


Ingredients:
fresh pineapple, granulated sugar, flour, eggs, lemon juice, salt, butter

Directions:
Twist crown from pineapple. Cut pineapple into quarters. Remove fruit from shell. Core and cut pineapple into bite-size chunks.
Combine sugar, flour and salt, stir in eggs.
Add lemon juice and pineapple, mixing well.
Spoon filling into crust. Top with remaining crust.
Cut slits in top crust.
Bake at 450* for 10 min.
Reduce temprature to 350*
Bake for 35 min longer.
Award Winning Green Tomato Mincemeat


Ingredients:
green tomatoes, granny smith apple, thompson seedless grapes, carrots, ground cinnamon, ground nutmeg, ground cloves, salt, dark brown sugar, blackstrap molasses, apple cider vinegar, fresh lemon juice, water

Directions:
Combine all ingredients in a large stockpot.
Bring to a simmer, reduce heat to low and cook, partially covered, 1 hour and 15 minutes, stirring frequently.
Can according to water bath canner instructions.
Alternatively, freeze: pack cold mincemeat into freezer jars or containers, leaving about an inch headspace for expansion. Seal and freeze promptly.
Blue Cheese Dressing


Ingredients:
sour cream, mayonnaise, dry mustard, blue cheese, Worcestershire sauce, garlic powder, salt, cracked black pepper, malt vinegar

Directions:
Combine all ingredients in a bowl and stir well., Cover and refrigerate overnight., Serve with an Iceberg Lettuce wedge and top with purple onions and crisp bacon.
Flaky Pie Crust


Ingredients:
all-purpose flour, sugar, salt, shortening, butter, egg, cold water

Directions:
Combine flour, salt and sugar in a processor.
Using on/off switch, cut in shortening and butter until mixture resembles course meal.
Beat egg and water in a small bowl and add to flour mixture.
Process until moist clumps form, adding more water by the teaspoon if dough is dry.
Gather into a ball and divide in half.
Flatten each half into a disk.
Wrap in plastic and refridgerate for at least one hour.
Can be made upto on day ahead.
Keep chilled.
Let dough soften slightly at room temperature before rolling.
Classic French Ratatouille


Ingredients:
aubergines, eggplants, onions, garlic clove, olive oil, red bell pepper, green bell pepper, fresh thyme, fresh rosemary, tomatoes, courgettes, zucchini

Directions:
Rinse and dice the aubergines (eggplants]. Place in a colander, sprinkle with salt. After 1 hour, rinse under running water and blot dry with paper towels.
Peel and thinly slice the onions and garlic (remove the growing tip from the garlic]. and fry lightly in olive oil, in a deep cooking pan, over medium heat. After a few minutes, add the diced aubergines.
Rinse the peppers, remove the seeds and membrane and cut into fine strips. Add to the pan when the onions and aubergines are nicely browned. Add the thyme and rosemary sprigs, and season with salt and pepper.
Peel the tomatoes and remove the seeds (I omit this step]. Chop roughly.
Rinse but do not peel the courgettes (zucchini] and cut into evenly sized pieces. Add the tomatoes and courgettes about 20 minutes after the seasoning, stir the contents of the pan and continue cooking until the vegetables have released their juices and begin to break down.
Remove the herbs and adjust the seasoning before serving.
Very Berry Anti-Inflammatory Smoothie
Category: drinks
By thedailygourmet

Who knew a smoothie could taste so amazing while packing in anti-inflammatory benefits! I use a Vitamix® blender and I do not hull the strawberries. If your blender is a different brand, you will need to hull the strawberries.

Ingredients:
1 cup unsweetened vanilla almond milk
1 cup fresh cherries, pitted
¾ cup fresh strawberries
¾ cup seedless red grapes
½ cup frozen blueberries
½ teaspoon ground turmeric  (Optional)

Directions:
Pour almond milk into a high-frequency blender (such as Vitamix®). Add cherries, strawberries, grapes, blueberries, and turmeric. Secure lid, and turn onto variable speed 1. Increase speed to variable 10. Blend for 30 to 45 seconds.

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

Calories: 167
Fat: 2.9 g
Saturated fat: 0.3 g
Carbohydrates: 36.4 g
Sugars: 30.2 g
Dietary fiber: 5.1 g
Protein: 2.4 g
Sodium: 82.3 mg
Mandarin Orange Scones With Orange Butter


Ingredients:
flour, whole wheat flour, sugar, baking powder, salt, butter, egg, low-fat milk, mandarin orange, sugar, cinnamon, butter, orange marmalade

Directions:
In a small bowl, combine the flours, sugar, baking powder, orange peel and salt.
Cut in butter until mixture resembles coarse crumbs.
Combine the egg and milk in a separate bowl and then add to the crumb mixture.
Fold in chopped mandarin oranges just until moistened.
Mix together additional sugar and cinnamon.
Turn dough onto a floured surface and knead gently 10 times.
Pat into a 6 inch circle and then sprinkle with the cinnamon sugar mixture.
Cut into eight wedges, separate and place onto a greased baking sheet.
Bake at 400F for 15-20 minutes or until golden brown.
Remove from pan to a wire rack.
Prepare the orange butter by beating butter and marmalade together in a small bowl until fluffy.
Serve the scones warm with the prepared butter.
Pecan and Honey Bars


Ingredients:
butter, margarine, plain flour, sugar, egg, lemon zest, butter, honey, sugar, brown sugar, pecans

Directions:
Lightly grease a 14x11-inch swiss-roll tin.
Sift flour and salt into a bowl,  Stir in sugar, then rub in butter until mixture resembles breadcrumbs.  Blend egg and lemon zest.  Press mixture into tin and prick pastry all over with a fork.  Chill for 10 minutes.
Preheat oven to 375°F.
Bake pastry for 15 minutes, then remove from oven, leaving oven on.
Heat butter, honey and sugars in a saucepan until melted, then bring to a boil without stirring for 2 minutes.  Remove saucepan from heat and stir in cream and nuts.  pour over base, return tin to oven and bake for 25 minutes.  Cool in tin.
Run a knife around pastry edge, invert on to a baking tray, place another tray on top and invert again.  Cut into squares.
Roasted Beets


Ingredients:
beets, onion, olive oil, coarse salt, black pepper

Directions:
Peel the beets and cut into 1/2 inch cubes.
Halve and slice the onion.
Toss the vegetables with the oil, salt, pepper and vinegar.
Bake in a single layer in a roasting pan at 400 degrees for 45 minutes, stirring several times.
Pesto Stuffed Chicken Thighs


Ingredients:
pesto sauce, chicken thighs, olive oil, onions, chopped tomatoes, tomato puree, fresh basil leaf, white wine, orange bell pepper, ground paprika, basil leaves, salt, fresh ground black pepper, fresh basil leaf, garlic cloves, butter, parmesan cheese

Directions:
Spread a little pesto under the skin of each chicken thigh.
Heat 2 Tbsp of oil in a heavy based saucepan and sauté chicken in batches until lightly browned all over.
Remove with slotted spoon and reserve whilst sautéing the remainder.
Heat remaining oil in pan add onions and sauté for 3 minutes.
Stir in tomatoes and tomato puree.
Add basil leaves and simmer for 5 minutes.
Stir in white wine and simmer for 5 minutes more.
Season to taste.
Lay peppers in a large ovenproof dish,pour over tomato sauce, top with chicken and sprinkle paprika over.
Bake at 375°F/190°C for 25 minutes.
Garnish with some more basil leaves.
Pesto Sauce:  Liquidise all ingredients.
Triple-Cheese Macaroni


Ingredients:
elbow macaroni, eggs, evaporated milk, butter, prepared mustard, seasoning salt, pepper, Velveeta cheese, mild cheddar cheese, sharp cheddar cheese

Directions:
Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1-1/2 cups of each cheddar cheese.
Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt. baking dish. Top with remaining cheeses. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted and edges are bubbly.
Ham and Broccoli Pie


Ingredients:
broccoli, cooked ham, cheddar cheese

Directions:
"Bring pie crust to room temperature as directed on package. Line pie crust in bottom of pie pan. In a mixing bowl combine all remaining ingredients. Spread pie ingredients in pie shell. Cover with top crust, flute edges and prick top crust several times. Place pie on cookie sheet. Bake 450' for 35-40 minutes, or until hot and bubbly. Remove from oven and let set for 15 minutes before slicing."
Ham and Cheddar Cream Scones


Ingredients:
bread flour, sugar, baking powder, salt, heavy cream, ham, cheddar cheese, scallion

Directions:
Cut two 10-inch circles of parchment or waxed paper; Use one to line a 10-inch round cake pan; Reserve the second piece.
Sift the flour, sugar, baking powder, and salt together into a mixing bowl; Make a well in the center of the flour mixture; Add one cup of medium-dice ham, one-half cup of medium dice Cheddar cheese, and one-half cup of sliced scallions to the dry ingredients just before blending in the cream.
Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
Place the dough into the lined cake pan and press into an even layer; Cover the dough with the second parchment paper circle; Freeze the dough until very firm, at least 12 hours.
Preheat the oven to 350˚F; Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board; Cut the dough into 10 equal wedges and place them on the baking sheet about 2 inches apart.
Bake the scones until golden brown, 30-40 minutes; Cool them on the baking sheet for a few minutes then transfer to cooling racks; Serve the scones warm or at room temperature; Serve baked scones the same day they are made or freeze for up to 4 weeks.
Wild Rice Pilaf With Mushrooms and Pecans


Ingredients:
wild rice, orzo pasta, butter, cremini mushroom, pecans, fresh sage, chickpeas, salt

Directions:
Cook the wild rice according to package directions; transfer to a large bowl.  Meanwhile, in a pot of boiling, salted water, cook the orzo until al dente; drain.  Add to the wild rice.
In a large skillet, melt the butter over medium-high heat.  Add the mushrooms and cook, stirring frequently, until slightly softened, about 3 minutes.  Add the pecans and sage and cook, stirring frequently, until the nuts are toasted and the mushrooms are tender, about 3 minutes.  Stir in the peas and chickpeas.  Add the vegetable mixture to the orzo mixture; season with salt.
Chicken and Sweet Potatoes


Ingredients:
mashed potatoes, butter, brown sugar, ground cinnamon, nutmeg, skim evaporated milk, chicken broth, onion, water chestnuts, chicken flavored white sauce, chicken, water

Directions:
Preheat oven to 350F.
In a medium size bowl, combine sweet potatoes, brown sugar,butter, cinnamon, nutmeg and evaporated milk.
Spread around the inside edge of a round 10 in. casserole, forming a ring.
In a medium size non stick skillet, heat broth over low heat.
Add onion and water chestnuts; cook until tender.
Add soup or sauce, chicken and 3 tablespoons water; cook over medium heat until hot, stirring occasionally.
Spoon chicken mixture into center of sweet potato ring in casserole.
Bake uncovered, 30 min or until bubbling.