xiaoxl/recipe_data huggingface dataset:
Goats Cheese Stuffed Chicken Breast With a Creamy Mushroom Sauce


Ingredients:
chicken breast fillets, green onions, fresh basil, prosciutto ham, butter, button mushrooms, garlic clove, white wine, Dijon mustard, fresh chives

Directions:
For the chicken.
Pound chicken breasts with meat mallet to flatten slightly.
Combine basil, onions and goats cheese, mix well. Place a couple of spoonfuls of mixture in the centre of the chicken, spread out so you have the mixture running the length of the chicken top to bottom. I say a couple of spoonfuls, but just divide mixture among chicken breasts adjusting for larger or smaller breasts. Each breast should have a generous amount of filling. Wrap fillet over the mixture and wrap 2 slices of prosciutto around each breast this helps to stop all the cheese from running out as it melts.
Pre-Heat oven to 180c and bake for 50mins.
For the mushroom sauce.
Melt butter in pan add mushrooms and garlic, cook stirring until mushrooms are soft and slightly browned.
Add wine, both mustard's and stock stir until combined.
Add cream, simmer uncovered until sauce has thicken slightly. Stir in fresh chopped chives and serve immediatley.
To serve place chicken breast on plate pour sauce over. I serve this dish with a green salad when the weather is warm. I don't do a traditional green salad I add some bacon, avocado, cucumber and top with grated Parmesan cheese and red onion serve with a creamy white balsamic dressing. When it is cooler I serve with hot veg.
For a photo visit http://the-best-recipes.blogspot.com/.
Pumpkin Chocolate Chip Cookies


Ingredients:
butter, brown sugar, sugar, egg, vanilla, flour, quick-cooking oats, baking soda, cinnamon, nutmeg, canned pumpkin, chocolate chips

Directions:
Cream butter and sugars., Beat in egg and vanilla., Combine flour, oats, baking soda,cinnamon, and nutmeg., Stir into creamed mixture alternately with pumpkin., Fold in chocolate chips., Drop by Tbsp onto greased cookie sheets., Bake at 350 degrees for 12-13 minutes or until lightly browned.
Israeli Carrots


Ingredients:
water, garlic clove, fresh cilantro, fresh dill, olive oil, cumin, kosher salt

Directions:
Bring water to boil and add carrots.  Cook 5 minutes and drain.
Place garlic, cilantro and rest of ingredients in a food processor until combined.  Spoon mixture over carrots and toss to coat.  Serve warm or room temperature.
Melt-In-Your-Mouth Butter Crescent Rolls


Ingredients:
milk, butter, sugar, salt, active dry yeast, warm water, egg, flour, egg

Directions:
In a saucepan, heat milk til bubbles form around the edges of the pan. Do not bring to a boil.
Combine butter, sugar and salt in medium-sized bowl.
Add hot milk and stir well.
Cool to lukewarm. (95-100 degrees.].
In small bowl, dissolve yeast in warm water.
Let stand til foamy, about 5-10 minutes.
Beat yeast mixture and egg mixture into milk mixture in large bowl at low speed.
Beat in 2 cups flour at low speed until smooth.
Continue beating until thick.
Mix in enough remaining flour til dough pulls away from the sides of the bowl.
On a floured surface, knead dough very gently until smooth and elastic, about 2 to 3 minutes.
Place in a large greased bowl and turn to coat.
Cover loosely with damp cloth.
Let rise in warm place til doubled, about 1 hour.
Punch down dough.
On a floured surface, divide dough in half.
Cover with a damp towel and let rest for 10 minutes.
Grease 2 baking sheets.
Using a floured rolling pin, roll one half of dough into a 12" circle, and cut circle into 6 wedges like a pizza.
Starting at wide end, roll up each wedge.
Place point-sides down onto baking sheets.
Curve ends to form crescents.
Repeat with remaining dough.
Cover loosely with a damp towel and let rise til almost doubled, about 30 minutes.
Brush crescents with glaze.
Bake in 400 degree oven til golden, about 15 minutes.
Cool on wire rack.
Serve warm, though.
English Parsley Sauce


Ingredients:
butter, flour, milk, parsley, eggs, nutmeg

Directions:
Melt the butter in a saucepan, blend in flour and milk. Stir until smooth and cook until it thickens, about 5-7 minutes. Salt and pepper to taste. Just before serving, add in parsley and finely chopped hard boiled eggs. Sprinkle in a little nutmeg. Enjoy!
This is good over fish, chicken, potatoes and vegetables.
Frozen Tequila Limeade - Bobby Flay


Ingredients:
sugar, water, lime juice, lime, cold water, lime wedge

Directions:
Combine sugar and water in a small saucepan over high heat, bring to a boil and cook until the sugar melts, transfer to a bowl set over a bowl of ice and stir to cool down.
Place the lime juice, zest and water in a bowl, add the sugar syrup, to taste.
Fill a blender with 2 cups of the limeade, 1/4 to 1/2 cup of tequila (depending on your taste] and 1 cup of crushed ice and blend until combined. Pour into tall glasses. Repeat with the remaining limeade. Garnish with lime wedge.
Zucchini and Eggs


Ingredients:
zucchini, onion, eggs, olive oil, salt, pepper

Directions:
Slice the onion in long tin strips., Cut the zucchini in half length-wise, and then make thin slices of it., Break the eggs in a bowl and mix with the salt and pepper., In a frying pan, add the olive oil and onions., Cook onions until they begin browning., Add the zucchini and continue frying until the zucchini gets brownish and soft., Add the eggs in the frying pan and continue cooking., When the eggs cook, remove from heat and serve.
All Purpose Spray Cleaner ( Dr. Oz  Show)


Ingredients:
white vinegar, tap water

Directions:
"Put all ingredients in a spray bottle and give it a shake."
Chicken Scampi I
Category: world-cuisine
By Jill B. Mittelstadt

A wonderful, fresh, light way to serve chicken. Good over rice.

Ingredients:
5 (4 ounce) skinless, boneless chicken breast halves - cut into 1 inch strips
¼ teaspoon ground black pepper
3 tablespoons grated Parmesan cheese
1 tablespoon dried parsley
1 clove garlic, minced
¼ teaspoon salt
1 teaspoon dried oregano
3 tablespoons lemon juice
3 tablespoons Worcestershire sauce
¼ cup white wine

Directions:
Combine chicken with ground pepper, cheese, parsley, garlic, salt, oregano, lemon juice, Worcestershire sauce and wine in a shallow bowl.  Marinate in the refrigerator for several hours (overnight is best). Preheat broiler. Remove chicken from marinade (save marinade) and place in a shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 15 minutes). In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve. Yummy!

Yields: 4 servings

Calories: 178.6
Fat: 4.5 g
Saturated fat: 1.5 g
Carbohydrates: 4.2 g
Sugars: 1.4 g
Dietary fiber: 0.3 g
Protein: 26.8 g
Cholesterol: 71.9 mg
Sodium: 324.4 mg
Nana's Thanksgiving Dressing


Ingredients:
carrots, celery, roma tomatoes, green onions, black olives, pork sausage, ground beef, croutons

Directions:
Cook turkey giblets while preparing vegetables - Save broth - strip meat off turkey neck and save for dressing.
In deep pan fry sausage and ground beef, use 12 cube butter with meat. Fry until no longer pink.
Add a few of the diced vegetables, about a cup at a time. Stir and cook, add more butter and vegetables gradually. Also, add spices as you add vegetables. Don't use table salt as the pork has salt in it.
As vegetables cook down (test carrots for doneness] pour broth and croutons alternately into mixture, keep stirring all the while. The croutons will make the mixture thick, be sure and don't get it soupy. (if you do, add more croutons] add meat from stripped turkey neck.
May be served like this or put in baking dish and bake about 1 hour at 350*.
Granchio Alfredo (Crab Alfredo)


Ingredients:
milk, heavy cream, butter, light cream cheese, parmesan cheese, romano cheese, garlic powder, fresh parsley, basil, red pepper flakes, lump crabmeat

Directions:
Melt butter in saucepan. Add cream cheese.
When softened, add cream and parmesan. Add garlic, and stir well.
Simmer 15-20 minutes.
Boil pasta according to package directions, drain, & set aside.
If boiling your own, boil crab legs, crack open & remove meat.  Press meat lightly between paper towels to remove excess moisture.
Mix everything together & serve.
Blender Cheese Pancakes


Ingredients:
eggs, low fat cottage cheese, skim milk, vanilla extract, flour, baking soda, baking powder, salt

Directions:
Combine eggs, cottage cheese, milk and vanilla in blender container.
Cover; blend until smooth.
Add flour, baking soda, baking powder and salt.
Blend on low speed just until mixed.
Spray nonstick skillet with cooking spray.
Heat over moderate heat.
Spoon the batter into hot skillet to make 4-inch pancakes.
Cook over low heat until bubbles form on surface.
Turn, cook other side until bottom is golden brown.
Heavy on the Garlic Hummus


Ingredients:
garbanzo beans, lemon juice, garlic, ground cumin, ground cayenne pepper, white pepper, salt, olive oil, water, parsley, paprika

Directions:
Place all ingredients except oil and parsely in food processor.
Blend until smooth.
Slowly add 1/4 cup olive oil and continue processing until mixed well.
If mixture is too stiff add water a little at a time until it reaches a smooth and creamy consistency (you don't want it runny].
Remove from processor and add parsley.
Chill for at least four hours.
Spread on plate in a thin layer.
Drizzle additional oil on top.
Sprinkle with paprika and served with pita bread.
Fried Dandelions (Appalachian Style)
Category: side-dish
By Micah Funk

This is a recipe handed down by my mother and is a local favorite back in West Virginia, up in the Appalachian Mountains. This recipe consists of picking the largest dandelion flowers and leaving the entire stem behind, battering the flowers up and frying them in butter. Has a flavor similar to that of mushrooms. One word of caution...to avoid a bitter taste, make sure the dandelion flowers you're picking have not been sprayed by dogs or pesticides.

Ingredients:
2 cups all-purpose flour
2 tablespoons seasoned salt
1 tablespoon ground black pepper
4  eggs
80  unopened dandelion blossoms, stems removed
½ cup butter

Directions:
Combine the flour, seasoned salt, and pepper in a mixing bowl until evenly combined; set aside. Beat the eggs in a mixing bowl, then stir in the dandelion blossoms until completely coated. Melt the butter in a large skillet over medium heat. Remove half of the dandelions from the egg, and allow the excess egg to drip away. Toss in the flour until completely coated, then remove from the flour, tossing between your hands to allow excess flour to fall away. Cook the dandelions in the melted butter until golden brown, stirring occasionally, about 5 minutes. Drain on a paper towel-lined plate. Repeat with the remaining dandelions.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 servings

Calories: 265.8
Fat: 14.5 g
Saturated fat: 8.2 g
Carbohydrates: 27.2 g
Sugars: 0.4 g
Dietary fiber: 1.8 g
Protein: 7.2 g
Cholesterol: 123.5 mg
Sodium: 821.1 mg
Tailgate Spread


Ingredients:
mayonnaise, chicken breasts

Directions:
Before opening packages of ramen soup, break the noodles by hand into small bits.
Pour ramen into a mixing bowl with seasoning packets. Pour just enough boiling water in the bowl to cover the ramen. Cover the bowl and let set for 5 minutes. Uncover ramen and stir until tender.
Place jalapenos, hot sauce, mayonnaise and chicken into the bowl and mix all ingredients thoroughly.
Place in refrigerator for 1 hour or until chilled. Serve on saltine crackers.
Mom's Chocolate Chip Cookies


Ingredients:
all-purpose flour, baking soda, sugar, vanilla extract, 2% low-fat milk, kosher salt, light brown sugar, unsalted butter, shortening, eggs

Directions:
Preheat oven to 350 degrees F.
In a medium bowl, mix flour, baking soda and salt, set aside.
In a large bowl, beat butter and shortening with an electric mixer on low speed for 1 minute.
Add sugars and vanilla, beat till creamy on medium speed.
In a seperate bowl, beat eggs with fork.
Add eggs and milk to buttery mixture, mix just until combined.
Gradually add dry ingredients (in three parts], mixing till combined between each addition.
Using a wooden spoon, fold in chocolate chips.
Drop teaspoon fulls onto ungreased cookie sheet.
Bake 9 - 11 minutes or until lightly golden.
Cool on wire rack.
Gingered Baby Carrots


Ingredients:
water, butter, margarine, ground ginger, salt, pepper

Directions:
Place carrots and water in a microwave safe dish.
Cover and microwave on high for 9-11 minutes or until tender, stirring twice;drain.
Stir in butter, ginger, salt and pepper. Serve immediately.
Sun-Dried Tomato Hummus


Ingredients:
chickpeas, nonfat yogurt, tahini, garlic cloves, sun-dried tomato, oregano leaves, lemon juice

Directions:
Process chickpeas, yogurt, tahini, and garlic in a food processor until smooth.
Stir in sun-dried tomato bits and herbs. Season to taste with lemon juice.
Refrigerate 2 hours. Spoon hummus into serving bowl, and serve with toasted pita wedges.
Mango Salad


Ingredients:
mangoes, green onions, mung bean sprouts, soy sauce, fresh lime juice, brown sugar, garlic clove

Directions:
Whisk together the soy sauce, chili flakes, lime juice and garlic., Toss with remaining ingredients and enjoy.
Chavrie Goat Cheese Gnocchi


Ingredients:
baking potatoes, egg, all-purpose flour, nutmeg

Directions:
Bake the potatoes at 350°F until tender.
Split in half and scoop out the pulp.
Rice the pulp and mix with egg yolks , egg and Chavrie® mix well.
Incorporate the flour until a stiff dough is formed.
Roll out the dough and cut into the desired shapes. Roll over the tines of a fork.
Cook in boiling salted water.
Serve the gnocchi tossed with butter or olive oil and chopped parsley
Serving Suggestion:.
Serve over your favorite tomato sauce.
Penne Alla Norma


Ingredients:
olive oil, garlic cloves, eggplant, grape tomatoes, ricotta cheese, of fresh mint, fresh basil, parmesan cheese

Directions:
Cook pasta according to package directions, drain, reserving 1/2 cup or so of pasta water.
Meanwhile, heat oil in a deep skillet over medium low heat and cook the garlic about 3 minutes.
Increase heat to medium high add eggplant and tomatoes, season with salt and pepper, cover and cook about 12 minutes, stirring once, until tomatoes burst.
Meanwhile combine ricotta and mint.
Add pasta and basil to tomato mixture and stir; add pasta water if needed.
Serve pasta in bowls, topped with ricotta mixture; garnish with shaved Parmesan.
Grilled Salmon


Ingredients:
fennel seeds, salmon fillets, salt, pepper, olive oil

Directions:
Prepare barbecue.
Grind fennel seeds and coriander seeds using a mortar and pestle or spice grinder. When I made this I used 1/2 teaspoon ground coriander (but probably could have used a bit less] and put it in with the fennel seeds so they were combined well.
Brush both sides of the salmon with olive oil and then sprinkle both sides with salt and pepper and then the spice mixture, pressing to make sure the spices adhere to the fish.
Grill salmon, covered, turning once - about 10 minutes or until done or when center is opaque.
German Potato Salad


Ingredients:
yukon gold potatoes, bacon, onion, apple cider vinegar, sugar, Dijon mustard, salt, chives

Directions:
Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and dice into 1/2-inch pieces.
Set aside in a warm place.
Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate
Pour off the rendered fat, reserving 1/4 cup in the pan.
Turn the heat to medium and add the onion. Cook until translucent about 4 to 5 minutes.
Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the diced, cooked potatoes and toss to coat.
Top with crumbled Chavrie® Goat Log, bacon and garnish with the chives.
Serve warm.
Lighter Crab Dip


Ingredients:
low-fat cream cheese, low-fat sour cream, low-fat mayonnaise, parmesan cheese, Worcestershire sauce, Tabasco sauce, green onions, lemon juice, garlic clove, parmesan cheese, panko breadcrumbs

Directions:
Grease an oven proof dish (about 6 cup capacity] and preheat oven to 180c or moderate temperature.
Mix together all ingredients apart from panko crumbs and extra parmesan.
Pour into baking dish, sprinkle the top with panko and extra parmesan, then bak in the oven about 30 minutes or until bubbling, and golden.
Tropical Island Smoothie


Ingredients:
banana, grapefruit juice, mango, honey

Directions:
Add all ingredients to a blender and blend for 1 full minute until very smooth., Add honey only if you think the smoothie needs it., Yields 2 large servings., Welcome to the Caribbean!
Carrot Cake With Cream Cheese Frosting


Ingredients:
eggs, sugar, salt, baking soda, cinnamon, all-purpose flour, carrots, walnuts, pineapple, raisins, cream cheese, vanilla extract, butter, confectioners' sugar

Directions:
In a large mixing bowl, mix eggs, sugar and oil until smooth.
Add salt, soda, cinnamon, and Flour until combined.
Then add remaining ingredients, one at a time.
Mix well.
Pour into a greased and floured 9 x 13" pan.
Place in a 350 degree preheated oven and bake for 45 to 60 minutes, or until cake tester or toothpick comes out clean.
Frosting: Beat all ingredients until smooth and creamy with an electric mixer.
Keep in refrigerator until ready to frost cake.
French Onion Soup


Ingredients:
onions, butter, water, salt, ale, beer, Dijon mustard, fresh thyme, baguette, cheese, cheese

Directions:
Melt the butter in a large soup pot.  Add the onions and splash of water, and cover.  Let onions soften at medium high for 10 minutes.
Remove the lid, turn heat to low and begin to slowly caramelize onions, stirring frequently. This will take about one hour.  I did this while watching tv  (food shows, natch!] and got up to stir at every ad break.
Season with salt and pepper, and add thyme and mustard.  Add beer and bring to a boil, add chicken stock and bring to a boil again.  Reduce heat and let simmer for 10 minutes.  Add more salt or pepper or stock if necessary.
Preheat oven to 350 degrees.
Ladle the soup into 4 oven-proof onion soup bowls.  Add toasted baguette slices.  Sprinkle with cheese.
Bake for 10 minutes.  Bowls will be very hot.  Let cool for 10 minutes.  Cheese will be still delightfully melted!
Swedish Cream Wafers
Category: world-cuisine
By Brenda

These are crisp and puffy sandwich cookies. The filling can be colored to match any occasion.

Ingredients:
1 cup butter, softened
⅓ cup heavy whipping cream
2 cups sifted all-purpose flour
⅓ cup granulated sugar for decoration
¼ cup butter, softened
¾ cup sifted confectioners' sugar
1  egg yolk
1 teaspoon vanilla extract
2 drops red food coloring

Directions:
Combine the 1 cup butter, cream and sifted flour. Mix well and chill for at least 1 hour. Preheat oven to 375 degrees F (190 degrees C). On a floured board, roll out 1/3 of the dough to 1/8 inch thick. Cut with 1 1/2 inch round cookie cutter. Transfer rounds to waxed paper heavily covered with white sugar. Turn rounds so that both sides are coated with sugar. Place rounds on ungreased baking sheets and prick each round with a fork about 4 times. Repeat with remaining dough. Bake at 375 degrees F (190 degrees C) for 7 to 9 minutes. Let cookies cool then put 2 cookies together with the filling. To Make Filling: Blend the remaining 1/4 cup of butter, the confectioners' sugar, egg yolk and vanilla together. Tint with food coloring, if desired. You may double the filling for a nicer looking cookie.

Yields: 5 dozen

Calories: 130.2
Fat: 8.9 g
Saturated fat: 5.5 g
Carbohydrates: 11.8 g
Sugars: 5.3 g
Dietary fiber: 0.2 g
Protein: 1.1 g
Cholesterol: 30.8 mg
Sodium: 56 mg
Quinoa Black Bean Burgers
Category: main-dish
By DownHomeCitySisters.com

These vegetarian burgers are delicious! Your carnivorous friends will be impressed. My favorite way to serve is on a whole-wheat bun with garlic-lemon mayonnaise, fresh raw spinach, sliced tomato, and caramelized onions!

Ingredients:
1 (15 ounce) can black beans, rinsed and drained
¼ cup quinoa
½ cup water
½ cup bread crumbs
¼ cup minced yellow bell pepper
2 tablespoons minced onion
1 large clove garlic, minced
1 ½ teaspoons ground cumin
½ teaspoon salt
1 teaspoon hot pepper sauce (such as Frank's RedHot®)
1  egg
3 tablespoons olive oil

Directions:
Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture. Mix the quinoa, bread crumbs, bell pepper, onion, garlic, cumin, salt, hot pepper sauce, and egg into the black beans using your hands. Form the black bean mixture into 5 patties. Heat the olive oil in a large skillet. Cook the patties in the hot oil until heated through, 2 to 3 minutes per side.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 5 burgers

Calories: 244.8
Fat: 10.6 g
Saturated fat: 1.7 g
Carbohydrates: 28.9 g
Sugars: 1.1 g
Dietary fiber: 7.2 g
Protein: 9.3 g
Cholesterol: 37.2 mg
Sodium: 679.5 mg
Orange-Cranberry-Date Pumpkin Cake


Ingredients:
pumpkin puree, eggs, vanilla, dark brown sugar, granulated sugar, orange zest, fresh ginger, whole wheat flour, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, ground cardamom, allspice, dried cranberries, dates, pecans, confectioners' sugar, butter, vanilla, orange zest, ground nutmeg, confectioners' sugar, pecans, white chocolate chips, butter, ground nutmeg, orange zest, milk, confectioners' sugar

Directions:
Preheat oven to 350°F Grease a loaf pan.
In a large bowl, beat together pumpkin, eggs, oil, vanilla, sugars, orange zest and grated ginger. Be sure to scrape the sides and bottom of the bowl.
In a small bowl, whisk dry ingredients together. Beat into wet mixture until well combined. Be sure to scrape the sides and bottom of the bowl.
Stir in cranberries, dates, and pecans, if desired.
Pour into greased loaf pan and bake for 60-70 minutes, until tests clean.
Let cool in pan for 10 minutes and then loosen edges with a butter knife and turn out onto a cooling rack.
To serve: Dust cooled cake with powdered sugar or frost with frosting or drizzle with icing.
Optional Frosting: Cream neufchatel and butter together. Beat in vanilla, orange zest and nutmeg. Beat in confectioner’s sugar until right consistency is reached. Add orange juice if it becomes too thick. Frost cake with frosting and sprinkle pecans over the frosting, if desired. You can also cut the loaf in half and frost in between layers.
Optional Icing: In a 1-2 cup pyrex, melt butter and white chocolate chips in the microwave for 60 seconds. Stir until smooth with a fork. Stir in nutmeg and orange zest. Stir in milk and confectioner’s sugar until smooth. Drizzle over cake.
Wrap cooled loaf with plastic wrap or foil and store at room temperature or refrigerate. Refrigerate if frosted or iced.
To freeze: Wrap cooled loaf tightly with plastic wrap or foil and place in a Ziploc bag and freeze it for gift giving at a later date. If you frost or ice it, you can put it on a cookie sheet and freeze it until firm, then wrap it and place in a Ziploc bag.