xiaoxl/recipe_data huggingface dataset:
Oven Baked Whole Chicken and Vegetables


Ingredients:
whole chicken, olive oil, mustard, ground coriander, rosemary, ground sumac, red onion, garlic cloves, butter, tomato paste, water, carrot, mushroom, green beans, bell pepper, tomatoes

Directions:
-cut the onion to very thin slices and lay it flat in the cooking pan.
-Cut the chicken open, lay it flat above the onion,.
-in a separate bowl mix all the above ingredients, and stir well,.
-Add the mixture to the chicken slowly , make sure every part is covered well with the paste.
-Wrap the pan with plastic laminate and place it in the fridge over night, but the longer you marinate, the tastier it gets.
-You can add vegetables any kind you prefer and put it under the chicken so that it absorbs the taste of the spices during cooking.
-Add the water to the tomato paste and stir well, and add it until the vegetables under the chicken are partially covered with it so it doesn't get dry, but don' cover the chicken with water.
-After that add a very thin slice of butter to the chicken top.
- add some of the sliced tomatoes to the top of the chicken, you can squeeze the tomatoes over the chicken.
-Heat the oven to 200 degrees Celsius.
-Put the chicken there for 30 minutes or until it is pink.
-Reduce the heat to 180 degrees.
Leave it for 60 minutes, or until it does't have any fluids when you press with the fork.
Mile High Breakfast Burrito #5FIX


Ingredients:
sausage, eggs, flour tortillas, green chili sauce

Directions:
Crack eggs into a large bowl and whisk briskly until incorporated.
Open Hatch Green Chili sauce and heat on low in a small sauce pan.
In a large non stick skillet begin to brown sausage, chopping with spatula into crumbles as you would for chili.
When about half cooked, add 2 heaping cups Simply Potatoes Diced Potatoes with Onions, seasoning potatoes to taste.  Continue cooking until sausage is browned through and potatoes are soft and picking up some color.
Remove from skillet with slotted spoon into a large bowl and cover;  pour off any drippings from skillet.
Give eggs a final whisk in bowl and pour into the skillet, season as normal, and scramble eggs.
When eggs are scrambled soft, return sausage and potatoes to the skillet and finish cooking, incorporating eggs, sausage and potatoes together.
Remove from heat and serve, spooning two to three large spoonfuls onto a warm tortilla.  Top with your favorite Green Chili sauce (Hatch green chili enchilada sauce is tasty and available everywhere], or, if preferred for the youngsters, sprinkle medium cheddar cheese shreds on top like a taco.
This is a hands on breakfast, so pick them up like a taco and enjoy, no silverware necessary.  In a hurry?  Wrap in foil and take breakfast with you!
Uncle Bill's Pasta With a Vegetarian Tomato Sauce


Ingredients:
extra virgin olive oil, onion, green pepper, plum tomatoes, tomato paste, garlic cloves, fresh basil, dried oregano, hot red pepper flakes, salt, black pepper, pasta, pasta, rigatoni pasta, bow tie pasta, butter, cheese

Directions:
In a large saucepan or frying pan, heat 2 tablespoons of olive oil on medium-high heat.
Add onion and saute for 4 minutes, stirring often, do not burn.
Add red and green pepper and saute for another 4 minutes, stirring often.
Add tomatoes, tomato paste, garlic, basil, dried oregano, Italian herb seasoning, red hot pepper flakes, salt and pepper; stir to mix.
Reduce heat to medium-low, cover and simmer for 30 minutes, stirring occasionally.
Remove cover and continue to simmer for another 20 minutes or until sauce begins to thicken slightly.  When slightly thickened, remove from heat and set aside.
Meanwhile, in a large cooking pot or a pasta pot, fill 3/4 full with hot water and bring to boil.
Add 2 tablespoons of olive oil and 1 tablespoon of salt.
Add rigatoni and cook for 15 minutes, stirring once during cooking.
Add bow-tie pasta and continue to cook for another 15 minutes or until both pastas are el dente.
When pasta is cooked, reserve 1 cup of pasta liquid and set aside.
Drain the pasta and return to the cooking pot.
Add 2 tablespoons of butter and the remaining 2 tablespoons of olive oil, 1/4 cup of grated Padano cheese and toss to coat well.
If pasta appears to be too dry, add a few tablespoons of reserved pasta water.
You may now add the tomato mixture to the pasta pot and mix well to coat, or ladle the pasta into individual serving plates and then add the tomato mixture over the top.
Sprinkle with additional grated Padano cheese if desired.
Semita


Ingredients:
milk, butter, sugar, salt, water, active dry yeast, all-purpose flour, eggs, ground cinnamon, egg, milk, sugar

Directions:
Add the milk, butter, sugar and salt to a saucepan and heat, stirring until the butter is melted and the sugar is dissolved. Remove from heat and set aside to cool until lukewarm.
Mix the warm water and yeast together in a small bowl and set aside for 5-10 minutes to activate the yeast.
Add 4 cups of the flour to large mixing bowl. Make a well in the center of the flour and add the yeast mixture, warm milk and beaten eggs. Stir with a wooden spoon to mix the ingredients and bring the dough together.
Remove the dough to a floured work surface and knead, adding extra flour as needed until the dough is no longer sticking to your hands and is silky and elastic. Remove the dough to a large, lightly oiled bowl. Cover with a clean towel or plastic wrap and set in a warm corner until doubled in size, about 1 to 1 1/2 hours.
Remove the dough to a lightly floured work surface and punch it down with your fists to deflate it. Cut the dough into 2 equal-sized portions. Roll out one of the portions out to fit the bottom of a greased, 11x17-inch baking pan. Place the dough in the baking pan and trim it to fit, saving the trimmings. Mix together the pineapple preserves and cinnamon and spread over the bottom dough, leaving a 1-inch border around the edges.
6. Cut about 1/4 of the dough off the second doughball and set it aside. Roll the remaining dough out to fit the baking pan as a top for the semita. Lay the second layer over the pineapple filling and trim it to fit the pan. Press down the edges of the semita with a fork to seal. Knead the remaining dough and trimmings into a ball and roll it out to around 1/4-inch thick and about 10 inches long. Cut the dough into long strips about 1/4-inch wide.
Preheat oven to 350°F Beat the remaining egg with the milk or water. Brush the top of the semita with the egg wash. Lay the strips of dough on the semita in a criss-cross pattern, trimming them to fit. Brush the dough strips with egg wash and sprinkle the whole top of the pastry with a liberal amount of sugar. Set the semita aside to rest for about 30 minutes.
Poke the semita all over with a toothpick to prevent the pastry from overpuffing as it bakes. Bake for 30 to 40 minutes, or until the semita is golden brown on top. Remove and cool. Cut into 12 portions and serve with coffee, tea or hot chocolate.
Garlic Mustard Vinaigrette
Category: side-dish
By Rachell

We are all garlic lovers in my family, so this dressing is a favorite -- but if you don't like garlic, move on!

Ingredients:
1 teaspoon white sugar
½ teaspoon salt
2 teaspoons red wine vinegar
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
3 cloves garlic, pressed

Directions:
In a small bowl, mix the sugar, salt, red wine vinegar, Dijon mustard, and olive oil until thoroughly mixed and the sugar and salt have dissolved; stir in the garlic.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 /3 cup

Calories: 103.1
Fat: 10.1 g
Saturated fat: 1.4 g
Carbohydrates: 2.7 g
Sugars: 1.1 g
Protein: 0.1 g
Sodium: 384.8 mg
Chocolate Nut Bars


Ingredients:
quick oats, hazelnuts, walnuts, confectioners' sugar, shortening, butter, salt, corn syrup, vanilla

Directions:
Preheat oven to 350.
Line 8" square baking pan with foil, pressing foil into corners to cover completely and leaving 1" overhang on sides.
Spread oats on ungreased baking sheet. Bake 8-10 minutes, or until light golden brown. Let cool, then place in large bowl.
Reduce oven temperature to 325.
Spread hazelnuts and walnuts on baking sheet. Bake 9-11 minutes or just until cut sides begin to brown lightly. Let cool, then add to toasted oats.
Stir in confectionary sugar, then set aside.
Heat chocolate chips and shortening in small heavy saucepan over very low heat, stirring constantly, until melted and smooth. Remove from heat.
Spread evenly on bottom of prepared 8" square pan.
Let stand in cool place 15-20 minutes, or until chocolate mixture begins to set, but is not firm.
Combine butter and salt in microwavable bowl. Microwave on HIGH 20-30 seconds, or until butter is melted and foamy.
Stir in corn syrup.  Let cool slightly, and add vanilla.
Stir corn syrup mixture into oat mixture, just until moistened.
Gently spoon over chocolate, spreading evenly into corners.
Score lightly into 4 strips, then score each strip into 6 pieces.
Cover tightly with plastic wrap, and refrigerate at least 4 hours, or until firm.
Remove bars from pan, lifting foil by edges.
Place on cutting board; cut along score lines into 24 pieces. Remove foil.
Store in airtight container in refrigerator.
Tea Room Chicken Salad Sandwiches
Category: main-dish
By Godiva Goddess

I just had these at a tea room and they were so yummy!

Ingredients:
½ cup sour cream
½ cup mayonnaise
½ teaspoon lemon juice
¼ teaspoon lemon zest
salt and ground black pepper to taste
½  cucumber, cut into matchsticks
½ bunch fresh dill, finely chopped
½ small bunch fresh cilantro, chopped
¼ cup finely chopped fresh chives
1 tablespoon slivered toasted almonds
1 whole roasted chicken, bones and skin removed, meat cut into cubes
12 slices white bread, crusts removed, or as needed

Directions:
Mix sour cream, mayonnaise, lemon juice, lemon zest, salt, and pepper together in a bowl until thoroughly combined. Add cucumber, dill, cilantro, chives, and almonds and combine. Add chicken and combine thoroughly with dressing. Create sandwiches with your bread; cut sandwiches into fourths.

Prep time: 20 mins
Total time: 20 mins
Yields: 24 tea sandwiches

Calories: 230.1
Fat: 13.2 g
Saturated fat: 3.3 g
Carbohydrates: 14.1 g
Sugars: 1.4 g
Dietary fiber: 0.8 g
Protein: 13.3 g
Cholesterol: 39.8 mg
Sodium: 274 mg
Gluten Free Fried Chicken


Ingredients:
chicken breasts, salt, pepper, egg, olive oil, olive oil

Directions:
rinse and cut chicken breasts into 2 inch strips.
combine flour, salt and pepper in a bowl.
combine egg with 1 tablespoon olive oil in a bowl.
crush rice chex with a rolling pin in a gallon zip lock bag, leave in the bag.
combine 1/4 cup olive oil with 1/4 cup vegetable oil in skillet.
pat dry chicken breasts, roll in flour mixture, dip in egg mixture and shake in rice chex.
place on a paper towel on a plate and refrigerate for at least 1/2 hour.
fry in olive oil and vege oil mixture until golden.
OR
Spray a baking pan with canola oil and bake 30 minutes at 350 degrees. Cook for 20 minutes on one side, turn and cook an additional 10 minutes to brown and get crunchy.
Chili Rick's
Category: soups-stews-and-chili
By RICHARDWROSS

Easy chili recipe for a large number of people.

Ingredients:
2 (29 ounce) cans tomato sauce
2 (28 ounce) cans peeled and diced tomatoes
2 cups diced onion
1 tablespoon Italian seasoning
1 pound bacon, diced
2 pounds spicy sausage
3 pounds lean ground beef
1 (32 ounce) bottle hickory smoke barbeque sauce
½ cup chili powder
4 (15.25 ounce) cans kidney beans, undrained
2 (1 ounce) squares unsweetened chocolate, chopped

Directions:
In a large pot or Dutch oven over medium heat, combine tomato sauce, tomatoes, onion and Italian seasoning. In a large skillet over medium heat, cook bacon until slightly crisp.  Drain and stir into the pot. In the same skillet over medium heat, cook sausage until brown.  Drain and stir into the pot. In the same skillet over medium heat, cook the beef until brown.  Drain and stir into the pot. Stir the barbeque sauce and chili powder into the pot; taste and adjust seasonings.  Stir in the kidney beans and chocolate and simmer until flavors are well blended.  Serve.

Prep time: 30 mins
Cook time: 2 hrs 30 mins
Total time: 3 hrs
Yields: 20 servings

Calories: 507.9
Fat: 26.3 g
Saturated fat: 9.1 g
Carbohydrates: 43.5 g
Sugars: 21.7 g
Dietary fiber: 8.9 g
Protein: 28.1 g
Cholesterol: 75.3 mg
Sodium: 2080.1 mg
Chicken and Mushroom Stew


Ingredients:
chickpeas, chicken, olive oil, onion, garlic cloves, flour, water, white wine, carrots, parsnips, cremini mushroom, bay leaves, thyme, sage, rosemary, black peppercorns, allspice, cardamom pod, cumin seed, basil

Directions:
The night before, or at least 6 hours in advance, soak the chickpeas then rinse well.
Another method is to rinse the chickpeas, cover them with plenty of water, place in the microwave, set on high, for 10 minutes, then let soak in the hot water for an hour.
Simmer (do not boil] the chickpeas for an hour and a half and drain.
Do not add salt to any dry bean while cooking; beans do not soften in the presence of salt.
Do not allow to boil or they will lose their skins and fall apart.
You may simmer them with a bay leaf if you like.
Heat the oil in a heavy-bottomed stew pot and brown the meat on all sides.
Add the onion and garlic and stir until.
caramelized.
Stir in the flour and work it into the oil until it is all absorbed.
Allow to brown slightly.
Add the water, wine, cooked chickpeas, carrots, red potatoes and parsnips.
Whack the tied cheesecloth 2-3 times with the flat side of a meat cleaver or meat pounder to bruise the spices; add to the pot.
Bring to just under a boil, then reduce heat and simmer 30 minutes.
Add mushrooms and bring to just under a boil.
Reduce heat and simmer 30-45 minutes, or until the meat and root vegetables are tender.
Taste and add salt.
Transfer the stew to a tureen and sprinkle on plenty of chopped fresh herbs.
Instant Pot® Pasta Sauce with Mushrooms and Red Wine
Category: uncategorized
By lutzflcat

I always have this homemade pasta sauce in my freezer (it freezes well), and it's often my go-to meal on a Friday night, along with my frozen homemade meatballs. But don't forget about other meals like lasagna, chicken Parmesan, etc., as you'll find this sauce can be a key ingredient.

Ingredients:
1 tablespoon olive oil
8 ounces sliced fresh mushrooms
1 cup chopped onions
1 teaspoon fennel seeds
3 cloves garlic, minced
¾ cup dry red wine
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
¾ cup chicken broth, or more as needed
1 tablespoon sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
½ teaspoon salt
¼ teaspoon crushed red pepper flakes, or more to taste
1 large bay leaf
freshly ground black pepper to taste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until hot, then add mushrooms, onions, and fennel seeds. Cook, stirring occasionally, until softened, about 3 minutes. Add garlic, and cook for 1 more minute. Pour in red wine, and simmer until the alcohol has cooked off, about 3 minutes. Add tomatoes, tomato paste, and chicken broth to the pot and bring to a simmer. Stir in sugar, basil, oregano, rosemary, salt, crushed red pepper flakes, bay leaf, and pepper. Turn off Saute function. Close and lock the lid and set the pressure valve to sealing. Select high pressure according to the manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build. When time is up, carefully release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Unlock and remove the lid. Taste the sauce and adjust seasonings, if necessary. If the sauce is too thick, just stir in a little chicken broth or water until you reach your desired consistency.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 125.2
Fat: 2.9 g
Saturated fat: 0.4 g
Carbohydrates: 18.4 g
Sugars: 10.8 g
Dietary fiber: 3.7 g
Protein: 4.1 g
Cholesterol: 0.8 mg
Sodium: 754.9 mg
Pat-In-The-Pan Pie Crust


Ingredients:
cream cheese, butter, all-purpose flour, sugar, table salt

Directions:
In a stand mixer (or a large bowl with an electric hand beater], cream together cream cheese and butter on medium-high for 2 minutes until fully combined. Scrape down sides of bowl.
Whisk together flour, sugar and salt. Add to mixer bowl and stir on medium-low until until it resembles corn meal, then on medium-high until it all sticks together. Remove 3 tbsp of dough and reserve.
Flour workbench lightly. Turn dough out onto floured board. Knead lightly until well-combined. Pat out into a 6" circle, and transfer to a greased 9" pie plate. Using heel of hand, press dough out to sides of pan. Using fingertips, push dough smooth and even, working it up the sides of the pan.
Roll out reserved dough into a rope about 12" long (use a ruler!]. Cut into three 4" lengths, then roll each piece out to 8" long. Lay the 3 ropes along the upper edge of the pie pan, pressing lightly into the dough already in the pan. Flute the edge as you would a rolled crust. Cover with plastic wrap and refrigerate at least 1 hour. (Dough can be held up to 2 days in the refrigerator, or 1 month in the freezer if double wrapped.].
Prick the bottom of the dough all over with a fork (try not to go all the way through to the pan, or the filling might leak]. Bake in preheated 325°F oven for about 35 minutes until golden brown.
Best Egg Free Ranch Dressing Ever!


Ingredients:
vegan mayonnaise, buttermilk, dried chives, dried dill weed, dried parsley, garlic powder, onion powder, salt, ground black pepper

Directions:
Combine all ingredients into a small bowl., Wisk together until mixed thoroughly., Refrigerate for 30 minutes to combine flavors., Enjoy!
Stuffed Lobster for Two
Category: seafood
By jsgrl

My husband and I love seafood, especially lobster. So I found a new way to prepare one of our favorites. It makes for a very special dinner. Enjoy!

Ingredients:
1 (1 1/2) pound fresh lobster
1 cup soft bread crumbs
½ cup butter, softened
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried tarragon
2 teaspoons vegetable oil

Directions:
Bring a large pot of water to a rapid boil. Add the lobster and cook for 8 minutes. Remove from the water and set aside to cool slightly. Preheat the oven to 450 degrees F (220 degrees C). When the lobster is cool enough, split it in half lengthwise using a large chef's knife. Remove the dark strip if present. Remove the tomalley to a bowl and mix with the bread crumbs, butter, salt, pepper and tarragon. Stuff this mixture on top of the lobster meat still in the shell and place lobster halves in a baking dish. Drizzle oil over the top. Bake in the preheated oven until the stuffing is browned, about 20 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 2 servings

Calories: 817.6
Fat: 54.5 g
Saturated fat: 30.6 g
Carbohydrates: 13.9 g
Sugars: 1 g
Dietary fiber: 0.7 g
Protein: 66.5 g
Cholesterol: 445.5 mg
Sodium: 2651.5 mg
Simple Chicken Soup


Ingredients:
broth, chicken

Directions:
Prep your vegetables.
Add Chicken Bone Broth to a medium size sauce pan.
Add vegetables, bring to a boil .
Add Chicken, lower heat to a simmer.
Simmer for 15 minutes.
Optional Extras:  Hot Sauce, Southwestern Seasonings, Mediterranean Seasonings, Tamari or Coconut Aminos Sauce.  How about a few fresh herbs?  Parsley, Sage, Rosemary & Thyme and of course Basil and Parsley.
21 Day Fix Breakdown:  1 green and 1 red.  The bone broth is a FREE food.
Garlicky Spaghetti Squash


Ingredients:
spaghetti squash, orange bell pepper, sweet onion, garlic cloves, feta cheese, grape tomatoes, olive oil, fresh lemon, fresh ground black pepper, salt

Directions:
Preheat oven to 350F.
Place squash halves cut side down on a sheet pan and roast until a knife pierces the outside flesh easily, 30 - 40 minutes.
Using a fork, pull the roasted squash out into a strainer and drain. It will be packed full of delicious squashy liquids, so if you want you can reserve this and it some back in at the end of the recipe.
While the squash drains, sauté peppers and onion in 2 tbsp olive oil in a large skillet until tender crisp, 5 - 6 minutes.
Add garlic and black pepper to the skillet and cook until fragrant, 30 seconds or so.
Tip drained squash directly into the skillet and use tongs to incorporate the sautéed ingredients.
Cook for 6 or 7 minutes, tossing a couple times along the way.
Remove from skillet.
Crumble feta over top of the squash, and add grape tomatoes.
Drizzle in remaining tbsp of olive oil and lemon juice.
Grind pepper flakes, salt and pepper to taste, quickly mix everything together, and serve hot.
Salmon and Edamame Pasta Salad


Ingredients:
farfalle pasta, edamame, salmon fillets, olive oil, red onion, fresh dill, Dijon mustard, salt, fresh ground black pepper

Directions:
Cook pasta in boiling water 5 minutes. Add edamame; cook 6 minutes or until tender. Drain and rinse with cold water.
Drain and place in a large bowl.
Heat a nonstick skillet coated with cooking spray over medium-high heat.
Add salmon; cook 7 minutes or until fish flakes easily when tested with a fork, turning once. Coarsely chop salmon. Add to pasta mixture; toss gently to combine.
Heat oil in pan over medium-high heat. Add onion; sauté 4 minutes or until tender.
Add spinach; cook 2 minutes or just until wilted, stirring frequently. Add spinach mixture and dill to pasta mixture; toss gently to combine. Add mustard, salt, and pepper; toss gently to coat.
Broccoli Cheese Soup


Ingredients:
frozen broccoli, half-and-half cream, cheddar cheese, butter, flour, Worcestershire sauce, water

Directions:
1.  In a large sauce pan, melt the butter over med-low heat, then add enough flour to make a smooth rue.  Continue to cook over med-low heat stirring constantly until the flour is a light tan.  Add 2 cups of water while stirring and mix well.  Cook until thick and bubbly.
2.  Turn heat to very low temperature  Add broccoli, half and half, & Worcestershire and continue to cook over low temp until soup gets hot. Stir in cheddar cheese and continue to stir until cheese is completely melted.  Be sure to watch the temp and not let soup get too hot or boil because it will separate you cheese and milk and will make the soup look curdled.  Once the soup is hot and cheese is melted, turn off heat and serve with croutons or garlic toast.
Chicken Fried Bacon  W/Cream Gravy


Ingredients:
bacon, egg, milk, flour, butter, flour, milk, heavy cream

Directions:
Heat oil in a frying pan over med-high heat.
Whisk egg and milk together in a bowl.
Place flour in another bowl - season it if you'd like (garlic, pepper, salt, lemon, cajun, etc.].
Double dip - first in the egg mixture, then into the flour and repeat.
Fry in oil until golden brown.
Serve with cream gravy for dipping; also good served with steak.
To make cream gravy:
Put drippings or butter in a sauce pan over med-high heat.  Whisk in the flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly. Remove from heat and gradually add milk whisking constantly; return to heat & whisk until the gravy thickens; Whisk in the cream, salt & pepper.
Pryj on the River Swai


Ingredients:
yellow mustard, egg, parmesan cheese, oregano

Directions:
Rinse fish and pat dry.
Mix mustard, egg and hot sauce.
Coat swai fillets in mustard sauce and marinate in the refrigerator for 1 hour.
Spray a baking sheet with non-stick cooking spray.
In a separate container, mix breadcrumbs, parmesan cheese, oregano and Old Bay seasoning.
Remove the fillets from the mustard sauce and dredge both sides of each fillet in the breadcrumb mixture.
Place the breaded fillets on the baking sheet.
Bake at 375 degrees for 20-30 minutes or until fish is golden brown and flakes easily.
Lemonade Pie


Ingredients:
graham cracker pie crust, sweetened condensed milk, Cool Whip

Directions:
Beat together condensed milk and lemonade; fold in Cool Whip. Pour into pie crust.
Freeze for at least 3-4 hours until firm.