xiaoxl/recipe_data huggingface dataset:
Five-Spice Roast Chicken


Ingredients:
garlic cloves, kosher salt, extra virgin olive oil, Chinese five spice powder, chicken, onion

Directions:
Combine garlic, salt, olive oil, and Chinese five-spice powder in a large bowl.  Add chicken pieces; turn to coat.  Cover and chill at least 1 hour to overnight.
Preheat oven to 425 degrees.  Arrange onion wedges in a 13x9x2 inch roasting pan.  Arrange chicken, skin side up, atop the onions.  Roast until chicken is cooked through, basting occasionally with pan juices, about 50 minutes.  Remove chicken from oven and let rest 10 minutes.  Arrange chicken and onions on platter and serve.
Chocolate Self Saucing Puddings


Ingredients:
plain flour, salt, caster sugar, baking powder, cocoa powder, milk, butter, eggs, cinnamon, soft brown sugar, cocoa powder, boiling water

Directions:
Preheat the oven to 180°C Grease four 1cup capacity pudding bowls.
Sift the flour, salt, sugar, baking powder, cinnamon and cocoa powder into a bowl.
In a separate bowl mix the milk, eggs, and butter. Add this to the dry ingredients and using an electric beater mix until just combined.
Divide the mixture between the 4 pudding bowls.
Mix the brown sugar and sifted cocoa powder in a small bowl sprinkle over the 4 puddings. Place puddings on a tray and pour over 1/4 cup boiling water over each pudding.
Bake for 20 to 25 minutes.
Serve with cream or ice cream.
Cherry Danish Dessert


Ingredients:
Philadelphia Cream Cheese, powdered sugar, vanilla, cherry pie filling, milk

Directions:
Preheat oven to 350 degrees.
Unroll 1 of the cans of crescent dough into 2 long rectangles.
Place in greased 13x9-inch baking pan; press onto bottom of pan to form crust, pressing seams together to seal.
Beat cream cheese, 3/4 cup of the sugar, egg white and vanilla with electric mixer on medium speed until well blended.
Spread onto crust and then cover the cream cheese mixture with pie filling.
Unroll remaining can of crescent dough; separate into 2 long rectangles.
Press out to form a 13x9-inch rectangle, pressing seams together to seal.
Place over pie filling to form top crust.
Bake 25 minutes or until golden brown; cool slightly.
Gradually add milk to remaining 3/4 cup sugar, beating with wire whisk until well blended.
Drizzle over warm dessert.
Cut into 24 rectangles to serve.
Store leftover dessert in refridgerator.
Blueberry Loaf
Category: bread
By Meg

An easy-to-make, delicious blueberry loaf that works equally well with fresh or frozen blueberries.

Ingredients:
1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
⅛ teaspoon salt
½ cup milk
¼ cup vegetable oil
1  egg
½ teaspoon vanilla extract
1 ½ cups blueberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan. Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 loaf

Calories: 167.7
Fat: 5.4 g
Saturated fat: 1 g
Carbohydrates: 27.8 g
Sugars: 14.9 g
Dietary fiber: 0.9 g
Protein: 2.6 g
Cholesterol: 16.3 mg
Sodium: 116 mg
Texas Stuffed Grilled Burgers


Ingredients:
lean ground beef, Worcestershire sauce, onions, fresh mushrooms, cooked ham, cheddar cheese

Directions:
Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
In a large bowl, mix together the ground beef, Worcestershire sauce, hickory seasoning, salt and pepper until well blended.
Make 8 or 10 balls, and flatten into patties.
On one half of the patties, distribute the onions, mushrooms, ham and cheese.
Carefully cover the piles with the remaining patties, making sure to seal all of the edges of the patties together tightly and enclose the filling.
Grill the patties for 8 to 10 minutes per side, or until meat is well done, and cheese in the center is melted.
Grandma's E-Z Peanut Butter Cookies


Ingredients:
peanut butter, shortening, brown sugar, white sugar, egg, flour, baking soda, sugar

Directions:
Preheat oven to 350-degrees.
Combine all ingredients in mixing bowl.
Mix well with a spoon.
Shape dough into 1-inch round balls.
Place 2 inches apart on cookie sheet.
Press balls flat with fork dipped in extra sugar.
Bake for 12-15 minutes.
Cookies should not be too brown.
Remove from oven and allow to cool on cookie sheet for one minute, then remove to wire racks.
Salisbury Steak


Ingredients:
green pepper, onion, celery, water

Directions:
Preheat oven to 350.
Finely dice or pulse in food processor the vegetables.  If I use the food processor, I squeeze excess liquid from the vegetables after I process them.
Mix ground beef, vegetables, egg whites and 3/4 C bread crumbs together.  If the mixture is too soft, add the additional 1/4 C bread crumbs.
Divide meat mixture into 6 balls and shape into patties.
Place patties in 9X13 inch baking dish.
Mix soup with water and pour over patties.
Cover with foil and bake for 90 minutes till done.
After the salisbury steaks are done, sometimes I will transfer the soup mixture to a small pan, whisk in some cornstarch and thicken it to use as gravy.
Best Greek Quinoa Salad
Category: salad
By Allison.Kaye

This is my absolute favorite quinoa recipe! It's so flavorful and always a big hit with my family and friends. Trust me, you'll want to eat every single bite!

Ingredients:
3 ½ cups chicken broth
2 cups quinoa
1 cup halved grape tomatoes
¾ cup chopped fresh parsley
½ cup sliced pitted kalamata olives
½ cup minced red onion
4 ounces chopped feta cheese, or more to taste
3 tablespoons olive oil
3 tablespoons red wine vinegar
2 cloves garlic, minced
1  lemon, halved
salt and ground black pepper to taste

Directions:
Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes. Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 40 mins
Yields: 10 servings

Calories: 227.1
Fat: 10.6 g
Saturated fat: 2.7 g
Carbohydrates: 25.8 g
Sugars: 1.3 g
Dietary fiber: 2.9 g
Protein: 7.4 g
Cholesterol: 12.2 mg
Sodium: 665.7 mg
Mini Meatloaves


Ingredients:
hamburger, eggs, tomato sauce, mustard, salt, pepper, oregano, onions

Directions:
Mix all together in order given, shape into 3 little loaves, put on cookie sheet.
Bake at 350 degrees for 30 to 40 minutes.
Cuban Chicken With Yellow Rice


Ingredients:
olive oil, chicken breasts, salt, pepper, hot water, garlic clove, yellow rice

Directions:
Heat oil in a large deep skillet over med-high heat.  Add chicken and brown on both sides until golden and almost done.   Remove to a plate, sprinkle with salt and pepper and keep warm.
Pour water into skillet and add garlic.   Bring to a boil and add rice and stir.  Add chicken back to pan on top of rice and bring to a boil.  Cover and reduce heat.   Cook until liquid is absorbed and rice is tender, about 20 minutes.
Spoon peas and roasted red pepper over top.   Cover again and cook 3-5 more minutes.
Hummus, Ricotta and Vegie Platter


Ingredients:
lebanese cucumbers, cherry tomatoes, radishes, celery ribs, low-fat ricotta cheese, lemon, chickpeas, tahini, olive oil, garlic clove, paprika, lemon juice, ground black pepper

Directions:
Hummus - Put chickpeas, tahini, oil, garlic and paprika in a small food process or use a handhelf blender and blend until alsmost smooth and then add lemon juice and season with pepper and process until smooth.
Transfer hummus to a serving bowl and place on a platter.
Arrange the cucumber, tomato, radishes, celery, ricotta and pita bread wedges on the platter to serve, accompanied with the lemon wedges.
Easy Trout Chowder
Category: soups-stews-and-chili
By Chris Degener

Easy and tasty.

Ingredients:
1  skin-on trout, boned
2  onions, finely chopped, divided
1 (12 fluid ounce) bottle light-colored beer
1  lemon, sliced
¼ pound salt pork, cubed
2 tablespoons butter
3 stalks celery, diced
2 (14.5 ounce) cans chicken stock
2  potatoes, cubed
salt and ground black pepper to taste
2 cups heavy whipping cream
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives

Directions:
Place trout, 1 onion, beer, and lemon in a heavy bottomed pot. Bring to a boil; reduce heat to medium and cook until trout easily flakes with a fork, about 15 minutes. Transfer trout to a flat work surface and remove skin. Discard beer, onion, and lemon. Place salt pork in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Reserve drippings and drain salt pork on paper towels. Melt butter in the skillet. Add remaining onion and celery; saute until almost tender, about 5 minutes. Transfer to the pot. Stir in chicken stock, potatoes, salt, and pepper. Bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes. Place trout, salt pork, and heavy cream into the pot. Cook until chowder is heated through, about 5 minutes. Garnish with parsley and chives.

Prep time: 35 mins
Cook time: 1 hr
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 753.2
Fat: 54.3 g
Saturated fat: 27.5 g
Carbohydrates: 27.1 g
Sugars: 4.5 g
Dietary fiber: 4.1 g
Protein: 36.8 g
Cholesterol: 224.6 mg
Sodium: 840.6 mg
Delicious Low-Cal Banana Muffins :)


Ingredients:
all-purpose flour, baking powder, baking soda, kosher salt, bananas, eggs, vanilla extract, sugar, applesauce, chocolate chips

Directions:
PreHeat the oven to 375 Degrees F. Grease muffin pan or line with paper muffin liners.
Mix together the flour, baking  soda, baking powder and salt.
In a seperate bowl, beat together banana, sugar, egg, and vanilla (i used my kitchenaid.] Then add the dry ingrediants to the wet ingrediants and mix together until smooth and all ingrediants are combined.
Pour batter into prepared muffin tin, and bake for 15-18 minutes (or until toothpick comes out clean] Let cool completely before serving.
~Enjoy.
Jalapeño Dip


Ingredients:
light cream cheese, light sour cream, lemon juice, salt, dry mustard

Directions:
Combine all ingredients and beat until smooth.
It is recommended that this dip is chilled for at least 6 hours before serving to properly blend the flavors.
Mojo's Simply Delicious Simple Crockpot Mesquite Pot Roast


Ingredients:
potatoes, yellow onion, carrots, celery ribs, water, cornstarch

Directions:
Marinate the meat: I placed mine in a plastic bag and added McCormic's Grill Mates Mesquite Mix, this is where you will use the oil. refrigerate for 25 minutes.  Save a little of the mix to baste halfway through the cook time.
peal potatoes and cut them up into quarter size pieces.
peal the onion and cut it into medium size pieces, not chopped.
peal the carrots and cut them in half the long way and then cut them into 1 inch pieces.
cut the celery ribs in half the long way and then cut them into 1 inch pieces.
sear the meat on all sides: turn the heat up high and add 4 tablespoons of oil to the pan. cook the meat for about 2 minutes on all sides, I used a set of tongs to hold the meat vertical to sear the edges.
place the vegetables into the pot with the 1/2 teaspoon of beef bouillon & water mix.
place the meat on the top of the vegetables and cover the pot.
set your crockpot to high for 4 hours.
remove meat and set aside, cover it with foil to keep warm. mix your corn starch with 1/4 cup of water and add it to the vegetables stiring it up slowly the gravy will thicken.
slice the meat to your liking and plate it, cover the meat with the vegetables and gravy and Enjoy your Mesquite Pot Roast.
Crab Spread I
Category: appetizers-and-snacks
By L. Gerken

An easy, but filling appetizer for your next party. Serve with small serving knife over assorted crackers.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crab meat, drained
1 (12 ounce) jar cocktail sauce
1  lemon, juiced

Directions:
Place cream cheese on large plate.  Cover with crabmeat, squeeze juice of one lemon over the crabmeat.  Pour cocktail sauce over top of the entire concoction.

Prep time: 5 mins
Total time: 5 mins
Yields: 12 to 15 servings

Calories: 318.8
Fat: 20.8 g
Saturated fat: 12.4 g
Carbohydrates: 20.9 g
Sugars: 11.6 g
Dietary fiber: 2.5 g
Protein: 14.4 g
Cholesterol: 99 mg
Sodium: 1324.6 mg
Marinated Shrimps


Ingredients:
extra virgin olive oil, white wine vinegar, kosher salt, pepper, sugar, dry mustard, bay leaves, garlic clove, capers, shrimp, onion, lemon, parsley, lettuce leaf

Directions:
Beat together all marinade ingredients. Add shrimps. Toss to coat. Stir in onions.
Slice the lemon fine, and remove the seeds, add.
Marinate, at room temperature for three hours, or chilled overnight.
Add the olives a little while before serving, or scatter them on top at the last minute along with some chopped parsley leaves. Serve over lettuce if desired. Makes a great dressing.  If desired, half of the lemon can be added at serving time.
Golden Five Spice Chicken


Ingredients:
chicken thighs, chicken drumsticks, scallions, garlic cloves, gingerroot, rice wine, sherry wine, light soy sauce, honey, five-spice powder

Directions:
Whisk together the marinade ingredients, put the chicken into a dish then pour over the marinade and mix to coat. Cover then chill for at least 20 minutes or up to a day if you have time.
Heat the oven to 350F and lift the chicken out of the marinade into a roasting tin. Roast for 40 minutes, pour over the remaining marinade then cook for a further 30 minutes until golden and sticky.
Sprinkle with the scallion and serve.
Homestyle Pasta Sauce


Ingredients:
onion, garlic, ground beef, carrot, zucchini, pepper, button mushrooms, salt, basil, oregano, crushed tomatoes, tomato paste, Tabasco sauce

Directions:
Set a large pot of salted water on to boil, and prepare the desired amount of pasta.
Meanwhile, peel and chop the onion and garlic.
Peel and grate the carrot; grate the zucchini.
Prepare the mushrooms and pepper if using.
Put the meat in a very large skillet, with the oil if the meat is very lean, and fry, breaking it up into small bits, until browned.
When it is half done, add the onion, and continue cooking until there is not any red left in the meat and the onion is translucent.
Stir the garlic into the meat for a minute, then add the grated carrot and zucchini, and the pepper and mushrooms if using. Mix well.
Continue cooking, stirring frequently for a few minutes until the vegetables are soft. Season with the salt, basil and oregano.
Mix in the crushed tomatoes and the tomato paste.
Reduce the heat and simmer until well amalgamated.
Mix in the Tabasco sauce, and serve over hot pasta.
Curried Spinach Soup
Category: soups-stews-and-chili
By NATDTAT

I absolutely LOVE this soup and make it all the time.  I've adapted the recipe to be more healthy by using olive oil instead of butter and fat-free sour cream. Serve topped with croutons.

Ingredients:
1 large potato - peeled and cubed
6 tablespoons olive oil
½ cup chopped green onions
12 cups spinach - rinsed, stemmed, and dried
⅓ cup all-purpose flour
2 teaspoons curry powder
4 cups chicken broth
1 tablespoon lemon juice
1 (8 ounce) carton nonfat sour cream

Directions:
Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside. Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth. Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened. Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 180.7
Fat: 10.5 g
Saturated fat: 1.5 g
Carbohydrates: 18.1 g
Sugars: 3.4 g
Dietary fiber: 2.5 g
Protein: 4.7 g
Cholesterol: 4.4 mg
Sodium: 84.3 mg
Tipsy Fruit
Category: salad
By beccwarnacutt

While this fruit salad won't get you tipsy, it is so delicious you might not stop eating it! Variety of fruit in a light margarita-inspired dressing. Will keep chilled for a couple of days. Mango or jicama can be added if you don't feel stuck to the original recipe.

Ingredients:
3 cups watermelon chunks
3 cups pineapple chunks
2 cups sliced strawberries
¼ cup silver tequila, or more to taste
¼ cup agave nectar, or more to taste
3  limes, zested and juiced

Directions:
Mix watermelon, pineapple, and strawberries in a serving bowl. Whisk tequila, agave nectar, lime zest, and lime juice together in a bowl; pour dressing over fruit. Toss to coat.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 115.3
Fat: 0.3 g
Carbohydrates: 26.3 g
Sugars: 19.6 g
Dietary fiber: 3.1 g
Protein: 1.1 g
Sodium: 2.2 mg
Velveeta Mayo Hash Browns


Ingredients:
Velveeta cheese, mayonnaise, frozen hash browns, bacon

Directions:
Preheat oven to 350º., Melt cheese in heavy pan over low heat, stirring., Add mayonnaise and potatoes to cheese and mix well., Put into a 9x13-inch baking pan and top with bacon., Bake, uncovered for 35-40 minutes until bubbly and golden brown.
Yaki Mandu
Category: main-dish
By Ivy Yapelli

Yaki Mandu is a Korean dumpling that can be steamed or fried. They look a lot like Chinese pot-stickers. Yaki means fried in Japanese and Mandu means dumpling in Korean. They're great for parties or as an appetizer. There's a lot of prep in making these and they take some time, but as quick as you can fry them they'll be gone!

Ingredients:
1 pound ground beef
1 ½ cups vegetable oil for frying
½ cup finely chopped green onions
½ cup finely chopped cabbage
½ cup finely chopped carrot
½ cup minced garlic
4 teaspoons sesame oil, divided
1 tablespoon toasted sesame seeds
½ teaspoon monosodium glutamate (such as Ac'cent®)
salt and ground black pepper to taste
2  eggs
1 (16 ounce) package wonton wrappers
3 tablespoons soy sauce
2 teaspoons rice wine vinegar
1 teaspoon toasted sesame seeds, or more to taste

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Heat vegetable oil in a separate skillet over medium heat. Mix green onions, cabbage, carrot, garlic, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, monosodium glutamate, salt, and pepper into ground beef mixture; cook and stir until liquid is evaporated and vegetables are tender, 5 to 10 minutes. Transfer beef mixture to a bowl and mix in 1 egg. Crack the second egg into a bowl and beat well. Hold 1 wonton wrapper in the palm of your hand and brush a thin layer of beaten egg on 1 edge. Scoop about 1 teaspoon beef mixture into the center of the wrapper. Fold wrapper in half, corner to corner, to make a triangle and pinch the edges shut, crimping with your fingers to make a seal. Press the air out by cupping your fingers over the dumpling in your palm and pressing lightly. Fry wontons in the hot oil until 1 side is browned, 2 to 3 minutes. Flip and cook until other side is browned, 2 to 3 minutes. Transfer wontons to a paper towel-lined plate to drain using a slotted spoon. Whisk soy sauce, rice wine vinegar, 1 teaspoon sesame oil, and 1 teaspoon sesame seeds together in a bowl until dipping sauce is smooth. Serve alongside wontons.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 25 dumplings

Calories: 124.9
Fat: 5.8 g
Saturated fat: 1.6 g
Carbohydrates: 12.1 g
Sugars: 0.3 g
Dietary fiber: 0.6 g
Protein: 5.7 g
Cholesterol: 27.6 mg
Sodium: 245.9 mg
Deluxe Chicken Breasts


Ingredients:
all-purpose flour, water, boneless skinless chicken breast halves, margarine, butter, all-purpose flour, milk, cheddar cheese, paprika

Directions:
Preheat oven to 350F.
On a sheet of waxed paper, combine the flour and bread crumbs.
In a shallow bowl, whisk together egg whites and water.
Dip chicken in egg white mixture, then dredge in bread crumb mixture, turning to coat.
In large skillet, heat oil over medium-high heat.
Add chicken; cook, turning once, until browned, about 10 minutes.
Place chicken in a shallow baking dish.
Bake until cooked through, about 15 minutes.
To prepare sauce, in a small saucepan over medium heat, melt margarine (or butter].
Stir in flour until well combined.
Slowly add milk stirring constantly.
Cook, stirring, until thickened (about 8 to 10 minutes].
Remove from heat; stir in 1/4 cup of cheddar.
Place chicken breasts on serving plates.
Drizzle with sauce and sprinkle with the remaining cheddar.
Garnish with paprika and serve immediately.
Ham Slice With Rum Marmalade


Ingredients:
smoked ham, orange marmalade, rum, cornstarch, ground nutmeg

Directions:
Place ham on rack in 11x7 inch dish.
Mix remaining ingredients; spoon over ham.
Cover with waxed paper and microwave 3-4 minutes.
Roasted Peppers and Spinach  Salad With Pesto Vinaigrette


Ingredients:
fresh spinach, romaine lettuce, English cucumber, shallot, parmesan cheese, red wine vinegar, pesto sauce, Dijon mustard, salt, pepper

Directions:
In jar with tight fitting lid, place oil through salt and pepper. Shake well and set aside.
In large bowl, combine the greens. Toss with some of the dressing.
Evenly distribute the salad among 2 salad plates.
Top with peppers, cucumber, shallots.
Drizzle some more of the vinaigrette and add the cheese.
Serve.