xiaoxl/recipe_data huggingface dataset:
Ranch Mozzarella Chicken #RSC


Ingredients:
chicken breasts, eggs, parmesan cheese, shallot, mozzarella cheese

Directions:
Set oven for 350 degrees Fahrenheit.
Mix together bread crumbs, parmesan cheese and Ranch mix in a small bowl.
In another small bowl, beat two eggs with a fork.
Dip the chicken breasts first in the beaten eggs, and then in the bread crumb mixture.  Lay them in a casserole dish.
Scatter the shallots over the chicken breasts.
Place the mozzarella slices over the shallots, completely covering all the chicken in the dish.
Spread Ranch dressing from the bottle over the mozzarella.  Use a knife to smooth it out so that a thin layer of the dressing covers all the cheese.
Put the chicken in the oven and bake it for 1 hour but check it at 45 minutes.  The cheese should be golden brown and the chicken tender and delicious.
Mc Call's Cooking School Manicotti


Ingredients:
olive oil, onions, garlic clove, Italian tomatoes, tomato paste, parsley, salt, sugar, dried oregano leaves, pepper, eggs, unsifted all-purpose flour, salt, ricotta cheese, mozzarella cheese, parmesan cheese, eggs, salt, pepper, parsley, parmesan cheese

Directions:
Make sauce:  In hot oil in a 5 quart Dutch oven, saute onion and garlic 5 minutes.
Mix in rest of sauce ingredients and 1 1/2 cups water, mashing tomatoes with fork.
Bring to boiling, and reduce heat.
Simmer mixture, covered and stirring occasionally, 1 hour.
Make manicotti:  In medium bowl, combine 6 eggs, the flour, 1/4 teaspoon salt, and 1 1/2 cups water with electric mixer.
Beat just until smooth.
Let stand 1/2 hour or longer.
Slowly heat an 8" skillet.  If you aren't using a skillet with a non-stick surface, brush skillet lightly with butter for each manicotti.  Pour in 3 tablespoons batter, rotating the skillet quickly to spread batter evenly over bottom.
Cook over medium heat until top is dry but bottom is not brown.
Turn out on a wire rack to cool.
Continue cooking until all of the batter is used.
As the manicotti  cool, stack them with waxed paper between them.
Preheat oven to 350.
Make Filling:  In large bowl, combine ricotta, mozarrella, 1/3 cup parmesan, the eggs, salt, pepper, and parsley.
Beat with wooden spoon to blend well.
Spread about 1/4 cup filling down the center of each manicotti and roll up.
Spoon 1 1/2 cups sauce into each of two 12x8x2"  baking dishes.
Place 8 rolled manicotti seam side down in single layer.  Top with 5 more.
Cover with 1 cup sauce and sprinkle with parmesan.
Bake, uncovered, 1/2 hour or until bubbly.
Ostrich Fillet Steaks With Cafe De Paris Butter


Ingredients:
unsalted butter, tomato ketchup, Dijon mustard, capers, shallots, fresh curly-leaf parsley, chives, dill, marjoram, tarragon leaves, dried rosemary, garlic clove, anchovy fillets, brandy, madeira wine, Worcestershire sauce, paprika, mild curry powder, cayenne pepper, white pepper, lemon, zest of, orange, zest of, sea salt

Directions:
Remove butter from refrigerator 30 minutes before using.
Beat butter until very soft and aerated. Combine all remaining ingredients (except the butter] in food processor and process until well pureed.
Add Puree to butter and combine well.
Either on baking paper or cling film, roll butter into a log about 4-5cm in diameter, twist the ends to seal, if using baking paper I use rubber bands to make sure butter holds shape.
Place in freezer until set, remove cut into slices and place on top of meat, either leave it like this, as the heat from the meat will melt it. I like to place my meat under the grill and melt butter over until slightly coloured.
Remember.
If your not going to be using the butter all at once you will want to make a few logs so you can freeze separately and take out as needed. Remove from freezer a couple of hours before needed and transfer to fridge. That way the butter will readily melt under the grill.
For the Ostrich.
Season steaks lightly with salt and pepper. Add steaks to a hot pan and sear each side. Either finish cooking in pan or under grill 4-5 minutes a side for medium rare/ medium or until cooked as desired.
Note: Ostrich meat should not be overcooked as it is very lean meat and will become quite tough.
Remove from oven or pan and allow to rest 5 minutes. Slice steaks into about 5-6 slices each steak place in oven proof pan, place a slice of butter on top and grill about 4 inches from heat until butter has melted.
To serve arrange ostrich on plate pour butter over. I served this dish with fresh vegetables with hollandaise sauce and individual baked potato dauphinoise.
Chicken Nuggets--Coconut Bites


Ingredients:
butter, cayenne pepper, salt, boneless skinless chicken breasts

Directions:
Preheat oven to 400.
In a bowl, combine butter, cayenne, pepper and salt.
In a shallow dish, combine bread crumbs and coconut
Brush chicken with butter mixture, roll in coconut mixture to coat.
Place on a baking sheet lined with parchment paper or sprayed with cooking spray.
Bake until crisp and golden, about 25 minutes.
Serve with dipping sauces of your choice.
Seafood Tabbouli


Ingredients:
bulgur, scallops, bay scallop, fresh flat-leaf parsley, fresh cilantro, chopped tomato, scallion, baby shrimp, fresh lemon juice, olive oil, tomato paste, anchovy paste, fresh ground pepper

Directions:
In heatproof bowl, add 1 cup boiling water to the bulgur; let stand 30 minutes.
In a medium size saucepan, bring about 3/4 inch of salted water to a boil, add the scallops, lower the heat and let simmer 2 minute Drain and cool.
Pour the bulgur into a colander lined with several layers cheesecloth or with a clean kitchen towel. Gather the ends of the cloth or towel together and squeeze out all the liquid. (Alternatively, you can drain in a close woven sieve.]
Place bulgur in a large bowl, add parsley through scallions and toss well.
Whisk together the dressing ingredients or shake in a jar to combine. Add dressing to the bulgur mixture, tossing to coat evenly.
Chill 1 hour to overnight.
If chilling longer than 1 hour, chill scallops and shrimp separately and just add to tabbouli 1 hour before serving.
Middle Eastern Lamb and Spinach Soup


Ingredients:
onion, olive oil, turmeric, ground lamb, onion, spinach, garlic cloves, of fresh mint, eggs

Directions:
In a large pan, saute the chopped onion in 2 Tbs oil until golden.
Add the turmeric, split peas and 5 cups water; bring to a boil and simmer 20 minutes.
Combine the lamb and grated onion. Shape into walnut-sized balls with your hands.
Add meatballs to the pan and simmer 10 minutes.
Add the spinach, cover and simmer 20 more minutes.
Mix rice flour with 1 cup cold water to make a smooth paste. Slowly add the paste to the pan, stirring constantly.
Add the lemon juice, salt and pepper and cook over low heat 20 minutes.
Meanwhile, saute the garlic in 1 Tbsp oil in a small skillet until golden. Stir in mint and remove from heat.
Remove the soup from the heat and stir a little bit into the beaten eggs, then stir the eggs back into the soup.
Sprinkle the garlic and mint over the top of soup before serving. Serve hot.
Easy Apple Cheddar Biscuit/Dumpling


Ingredients:
apple, cheddar cheese

Directions:
Spray muffin tin with non-stick spray.
Separate biscuits.  For each biscuit, separate into two layers.  Place 1 Tbs cheddar cheese and 1/8 of apple slices on one layer.  Top with other layer.  Press edges together to seal.  Place into muffin tin.  Repeat for all biscuits.
Spray tops of biscuits with butter flavored spray.  Sprinkle with cinnamon sugar (or just plain cinnamon].
Cook according to directions on package.  The biscuits I used took 14 minutes.
Edabroccamole (aka Edamame, Broccoli, & Avocado Guacamole)


Ingredients:
edamame, broccoli stem, avocado, scallion, red onion, fresh garlic, lime, juice of, tomatoes, cilantro, salt, pepper, cumin, oregano

Directions:
Simmer the peeled edamame in boiling water for 2 minutes or until soft (alternatively, microwave the beans with a few tablespoons of water on high power for 2 minutes]; Drain.
Blanch the broccoli in rolling boiling water 30 seconds to 1 minute; Drain; (I didn't use the broccoli in my version so I can't vouch for how it tastes in there; I love broccoli, though, so probably it's great!].
In a food processor bowl fitted with the steel blade, place the scallion, red onion, garlic, jalapeno, lime juice, tomato, and cilantro; pulse until all ingredients are finely minced.
Now add the broccoli and edamame; pulse on and off until well incorporated.
Last, add the roughly chopped avocado to the above mixture (don't toss that pit!] and pulse until combined but not completely pureed; preserve some of the chunky avocado texture.
Taste for seasonings, adding salt and pepper, and perhaps more lime juice; I also like to fold in the cumin and oregano, although these were not included in the original version.
Chef's notes: <U+0093>Edamame<U+0094> are green soybeans; I find them in the frozen foods section at the grocery store; To forestall the inevitable browning that happens with avocado dishes, slot the avocado pit into the container with the dip; also, place a layer of plastic wrap directly on top of the dip in whatever container is holding it to minimize oxygen exposure until you<U+0092>re ready to serve, or for the duration of time it<U+0092>s stored in your refrigerator.
Spaghetti With Green Basil Sauce


Ingredients:
parsley, basil, salt, pepper, garlic clove, walnuts, parmesan cheese, spaghetti, butter, parmesan cheese

Directions:
Combine the parsley, basil, salt, pepper, crushed garlic, almonds, walnuts and oil in a blender. Blend on high speed until smooth, stir in the parmesan cheese.
Cook spaghetti in boiling salted water until tender: Drain well.
Add the softened butter, toss lightly until butter melts through the pasta. Add the sauce, toss well. Serve with extra grated or shredded parmesan cheese.
Look How Small My Thighs Are, No Fat Chocolate Oatmeal Cookies


Ingredients:
all-purpose flour, baking powder, baking soda, salt, ground cinnamon, brown sugar, white sugar, egg, unsweetened applesauce, vanilla extract, rolled oats

Directions:
Mix first 7 ingredients together. Set aside.
Beat egg. Mix in vanilla and melted chocolate. Add to dry ingredients. Mix well.
Stir in rolled oats.
Spray cookie sheet with Pam. Drop by spoonful onto cookie sheet. I use a small cookie scoop to make perfect cookies and keep my portion size accurate.
Bake at 350 for 8 minutes.
Candy Bar Dessert


Ingredients:
sugar, butter

Directions:
Cut the rolls into small cubes (1/3 inch] and place in large bowl.
Combine whipping cream, chocolate chips, cream cheese, sugar and butter in a microwave safe bowl.
Microwave on high one minute or until chips are melted. Stir until smooth.
Drizzle one third of the mixture over roll cubes and toss.
Repeat two more times until cubes are well coated.
Place half of the roll mixture in a sprayed microwave safe loaf dish.
Sprinkle a little more than half of the chopped candy bar over the rolls.
Top with the remaining roll cubes and sprinkle on the remaining candy.
Microwave on high for 1 1/2 minutes or until candy bar is melted.
Top each serving with whipped topping, if desired.
Beautiful Petit Fours - Paula Deen


Ingredients:
unflavored gelatin, cold water, light corn syrup, confectioners' sugar

Directions:
Arrange the pound cake cubes in a single layer on a baking sheet. Freeze until firm, 4 hours or overnight.
In the top of a double boiler, dissolve the gelatin in 2/3 cups cold water. Add egg white and corn syrup. Whisk. Add confectioners' sugar and whisk until well blended and not too thick. When mixture reaches 110 degrees F. (warm to the touch] divide the icing among several bowls and add your preferred food coloring to each bowl. Mix well.
Line baking sheet with waxed paper. With 2 skewers for each color, dunk cake cubes into colored icing and cover completely. Place on waxed paper to dry. Do this for remaining cubes. When completely dried, place a drop of icing onto each cube and sprinkle with edible gold for design.
Baked Empanadas


Ingredients:
chorizo sausage, onion, green bell pepper, fresh garlic, tomatoes, oregano leaves, puff pastry sheets

Directions:
Heat oven to 400 degrees.
Cook sausage, onion, green pepper and garlic in 10-inch skillet over medium-high heat, stirring occasionally, until sausage is browned and onion is crisply tender (5 to 6 minutes].
Drain well.
Stir in tomato and oregano.
Set aside.
Roll 1 sheet puff pastry to 12-inch square.
Cut into 16 (3-inch] squares.
Place 1 rounded tablespoon filling in center of each square.
Fold opposite corners of squares together to form triangles.
Pinch edges of pastry together; crimp with fork to seal.
Place triangles onto lightly greased baking sheets.
Repeat with remaining pastry sheet and filling.
Bake for 15 to 20 minutes or until golden brown.
Harissa Salad With Crispy Shallots


Ingredients:
carrots, green beans, water, chickpeas, shallot, olive oil, white wine vinegar, lemon juice, harissa, garam masala, curry powder

Directions:
Pour olive oil into small saucepan and heat on medium-high until very hot but not smoking. Peel then slice shallot crossways, separate rings, and drop into the oil individually so they're not clumped together. Fry until brown then remove from oil and drain on a paper towel. You may have to do it in two batches. Once shallots are done, remove the oil from heat and place in fridge to cool off.
Pour 2 tbsp of the still-cooling olive oil into a frying pan, add the chickpeas, and sprinkle with garam masala or curry powder. Fry on medium-high heat until browned. Place in fridge to cool off.
While chickpeas are frying, trim ends of green beans, chop into bite size lengths, then boil in water until cooked but not mushy. Drain and cool in fridge.
Peel and shred carrots, peel and dice cucumber, and toss in large mixing bowl.
Combine the rest of the now-cooled olive oil with vinegar, lemon juice, and harissa. Whisk until blended.
Remove green beans and chick peas from the fridge and gently toss with the carrot and cucumber. Pour dressing over top and toss until mixed. (If there is excess dressing, try using it to marinate tofu, or as a vinaigrette for a green salad.].
Put individual portions in salad bowls, and sprinkle with crispy shallots just before serving. Enjoy!
Boardwalk Quality Maple Walnut Fudge
Category: desserts
By SHORECOOK

Throughout the summer we enjoy the fudge sold on the boardwalk at the shore.  Hubby and I came up with this recipe so that we would be able to enjoy our favorite flavor year round.

Ingredients:
3 cups white chocolate chips
1 (14 ounce) can sweetened condensed milk
¼ cup butter
1 teaspoon maple flavored extract
1 ½ cups broken walnuts

Directions:
Grease an 8x8-inch glass baking dish, and line with an 8x12-inch sheet of parchment paper. The ends will hang over the side of the dish. Melt the white chocolate, sweetened condensed milk, and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave).  Do not overheat or chocolate will scorch. Stir in the maple flavored extract until just combined, then add the walnuts. Pour chocolate mixture into the prepared baking dish; refrigerate until set, about 1 hour. Remove fudge by lifting the parchment paper, then cut into squares.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 hr 15 mins
Yields: 1 8x8-inch baking dish

Calories: 327.7
Fat: 21.5 g
Saturated fat: 9.8 g
Carbohydrates: 30.2 g
Sugars: 29 g
Dietary fiber: 0.7 g
Protein: 5.4 g
Cholesterol: 20.5 mg
Sodium: 77.7 mg
Shrimp and Crab Linguini


Ingredients:
linguine, water, extra virgin olive oil, large shrimp, dry basil, fresh garlic cloves, dry sherry

Directions:
Break the linguine in half and put into rice cooker. Add water. Turn rice cooker on to cook. Stir the linguine several times to make sure it doesn’t clump. While the linguine is cooking, use the steamer tray on your rice cooker and steam the shrimp (timing depends on the size of the shrimp and whether they are frozen or fresh].
When the rice cooker turns itself down to warm, check to see if the linguine is done (eat a piece]. If not, add a little water, stir and turn back on to cook.
Peel the shrimp and cut into bite size pieces.
When the linguine is done, dump it out into a colander or bowl. Put the olive oil and garlic in the rice cooker pan and turn on to cook. Sauté garlic for a minute or two. Add the shrimp, crab and basil. Stir for a minute and add the sherry. Let it cook for another 2 minutes. Add the linguine and toss well.
Serve topped with parmesan cheese if you like. It’s great without.
Moroccan Turkey Stew


Ingredients:
olive oil, onion, garlic cloves, carrots, zucchini, turkey meat, ground cinnamon, ground allspice, ground cumin, paprika, dried thyme, diced tomatoes, honey, green beans

Directions:
Heat oil in a deep pot over medium heat., Add onion and cook until golden, about 8-10 minutes., Stir in garlic, peppers, carrots and zucchini. Cook 5 minutes, until softened., Stir in chicken, spices, tomatoes, stock and honey. Cover and simmer 30 minutes., Add beans, re-cover and cook 5 minutes., Serve immediately or cool and freeze up to 2 months.
BLT Casserole


Ingredients:
mayonnaise, bacon, American cheese, eggs, tomatoes, butter, margarine, milk, cheddar cheese, sweet onion, lettuce

Directions:
Fry bacon and set aside.
Scramble eggs and set aside.
Toast bread and spread with mayonnaise.
Cut toast into cubes with a pizza cutter.
Lay cubes in a 8-in square greased baking dish. Try to keep mayo side up.
Place crumbled bacon on toast cubes.
Lay american cheese slices on top of bacon.
Place scrambled eggs on top of the cheese.
Cover eggs with the diced tomatoes. Set aside.
In a saucepan, melt butter.  Stir in gravy mix until smooth.  Graduallly add milk.  Bring to a boil: cook and stir for 2 minutes or until thickened.
Pour gravy over casserole.
Sprinkle with shredded cheese and onion.
Bake, uncovered at 325 for 10 minutes.
Cut into squares; serve on lettuce.
Orange Coffee


Ingredients:
instant coffee, sugar, Splenda sugar substitute, powdered milk

Directions:
Mix all together., For 1 cup coffee, place 2 rounded teaspoons in a cup and fill with hot water.
Baked Sweet Potato Sticks
Category: side-dish
By Ann

Best eaten at room temperature.

Ingredients:
1 tablespoon olive oil
½ teaspoon paprika
8  sweet potatoes, sliced lengthwise into quarters

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet. Bake 40 minutes in the preheated oven.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 132.3
Fat: 1.9 g
Saturated fat: 0.3 g
Carbohydrates: 27 g
Sugars: 8.4 g
Dietary fiber: 4.3 g
Protein: 2.6 g
Sodium: 46.9 mg
Cauliflower Cheese Soup


Ingredients:
carrots, celery, onions, garlic cloves, cauliflower, olive oil, cheddar cheese, vegetable bouillon cubes, sea salt, black pepper, English mustard, nutmeg, water

Directions:
Peel and roughly chop the carrots.
Slice the celery.
Peel and roughly chop the onions.
Peel and slice the garlic.
Cut the cauliflower into 1.5cm slices.
Put a large pan on medium heat and add 2tb olive oil.
Add all your chopped and sliced ingredients and mix together with a wooden spoon.
Cook for around 10 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.
Grate the cheddar into a bowl and put to one side for later.
Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle.
Stir until the stock cubes are dissolved, then add the vegetables.
Give the soup a good stir and bring to the boil.
Reduce the heat and simmer for 10 minutes with the lid on.
Remove the pan from the heat.
Season with salt and pepper and add the cheese and mustard.
Using a hand blender or liquidizer, pulse the soup until silky smooth.
Divide between your serving bowls and grate over some nutmeg, if you like.
If you want to dress it up a bit, top it with some lightly fried crispy bacon.
French Toast Baked in Honey-Pecan Sauce


Ingredients:
eggs, half-and-half, brown sugar, vanilla extract, unsalted butter, brown sugar, honey, maple syrup, pecans

Directions:
Combine eggs, half-and-half, 1 T. brown sugar and vanilla extract in a small bowl, whisk till blended; pour half of the mixture into a baking dish (sized large enough to hold bread slices somewhat compactly].
Place bread into dish; top with other half of egg mixture, making sure all parts of bread are saturated with the liquid.  Refrigerate, covered, overnight.
Preheat oven to 350°.  Place butter in a 13x9x2-inch baking dish and set in oven; when butter is melted, stir in brown sugar, honey, maple syrup and pecans.
Set soaked bread slices on top of pecan mixture.  Bake for 30-35 minutes or until puffed and golden brown.
Remove with a spatula and invert slices on 2 serving plates.  Spoon any extra syrup and nuts on top.
Serve immediately with ice cold milk or piping hot coffee.
Southwestern Corn Dogs


Ingredients:
black beans, habanero pepper, corn tortillas, fat-free cheddar cheese

Directions:
Start grilling hot dogs on barbeque or indoor grilling pan.
Heat corn in microwave-safe dish, approx 2 minutes.
Heat black beans in microwave-safe dish, approx 1 minute 30 seconds.
Slice habanero pepper into matchstick size slices.
Place tortillas between dampened paper towels and microwave on low heat, approx 12 seconds per tortilla.
To build --  Take each tortilla, sprinkle with cheese.
Place whole hot dog in center of tortilla (should begin to melt the cheese].
Add a few sliced peppers on one side of the dog.
Spoon corn on same side.
Add relish to other side of the dog.
Spoon black beans on that side.
Drizzle with hot pepper sauce.
Roll up tortilla, flip over.
If cheese is not fully melted, microwave for a few seconds.
Top with jalapenos and salsa.
Enjoy!
Cinnamon Honey Butter
Category: side-dish
By Karena

This is a creamy honey-cinnamon treat, and is absolutely wonderful on toast, bagels, muffins, pancakes, waffles.

Ingredients:
½ cup butter, softened
½ cup confectioners' sugar
½ cup honey
1 teaspoon ground cinnamon

Directions:
In a medium bowl, combine butter, confectioners' sugar honey and cinnamon. Beat until light and fluffy.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup

Calories: 98.7
Fat: 5.8 g
Saturated fat: 3.6 g
Carbohydrates: 12.8 g
Sugars: 12.5 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Cholesterol: 15.3 mg
Sodium: 41.3 mg
White Bean Soup


Ingredients:
extra virgin olive oil, red onion, celery, garlic clove, dried navy beans, diced tomatoes, thyme, oregano, basil, parsley, salt, pepper

Directions:
Heat oil in large pot over med-high heat.
Add onions, celery, and garlic; cook for 5 minute.
Add beans and remaining ingredients; mix well.
Season to taste, cover, and bring to a boil.
Reduce heat to low and continue cooking covered 3 hrs or until beans are tender.
Stir often (every 15 min or so].
ENJOY!
Summertime Crab Salad


Ingredients:
hard-boiled eggs, black olives, mayonnaise, half-and-half cream, chili sauce, green onions, scallion, green bell pepper, green olives

Directions:
Prepare all dressing ingredients., Toss the dressing with the crabmeat, season with salt and pepper to taste., Line a shallow serving dish with lettuce leaves., Spoon the crabmeat mixture over the lettuce leaves., Garnish with sliced hard-boiled eggs and black olives.
Applesauce Oatmeal Bread


Ingredients:
apple cider, applesauce, butter, bread flour, quick-cooking oats, brown sugar, salt, apple pie spice

Directions:
In microwave, heat cider to 110-120°. In bread machine pan place warmed cider, brown sugar and yeast. Allow yeast to bubble for 10 minutes.
Add applesauce, butter, salt, spice and oats to pan. Add flour last.
Set machine to dough cycle and after it runs through, remove dough and form into a loaf. Place in greased loaf pan and turn to coat. Cover with plastic and a towel and let rise in a warm place till doubled, about an hour.
Bake 350° for 25-30 minutes till golden and hollow sounding. Cool in pan for 10 minutes and remove.