xiaoxl/recipe_data huggingface dataset:
Edam and Tomato Chicken Parcels


Ingredients:
boneless skinless chicken breasts, edam cheese, sun-dried tomatoes, thyme leaves, prosciutto

Directions:
Preheat the oven to 400°F Remove the small fillet from the underside of each chicken breast and set to one side. Using a sharp knife make a vertical cut down the length of each chicken breast, but not all the way through to form a pocket.
In a small bowl, mix together the Edam, tomatoes, thyme and season well.
Spoon the Edam mixture into each chicken breast pocket. Fold over the flaps of the pocket and cover with the reserved chicken fillets to enclose the filling.
Wrap 1 ½ slices of prosciutto around each breast.
Heat a non-stick frying pan or griddle pan, lay in the chicken and sear for 2 minutes each side until golden. Transfer to the oven and cook for 12-15 minutes or until the chicken is cooked through.
Slice each chicken breast in half on the diagonal and serve straight away with your choice of accompaniment(s].
Sweet Pea and Dill Salad
Category: salad
By CHRISTYJ

Sweet peas with a tangy dressing. Quite a refreshing salad.

Ingredients:
4 cups blanched green peas
½ cup mayonnaise
½ cup sour cream
2 tablespoons prepared horseradish
1 tablespoon Dijon-style prepared mustard
¼ cup chopped fresh dill weed
ground black pepper to taste

Directions:
Gently pat peas with a paper towel to absorb any excess moisture. Place peas in a large bowl. In small bowl combine the mayonnaise, sour cream, horseradish, mustard and 3 tablespoons dill weed. Add to peas and toss to coat. Sprinkle remaining dill over top. Cover and chill for at least 2 hours before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 2 hrs 20 mins
Yields: 4 servings

Calories: 401.7
Fat: 28.3 g
Saturated fat: 7.1 g
Carbohydrates: 28.9 g
Sugars: 10.4 g
Dietary fiber: 9.1 g
Protein: 9.9 g
Cholesterol: 23.1 mg
Sodium: 294.7 mg
Pina Colada Fruit Jellies
Category: trusted-brands-recipes-and-tips
By Mott's

Fruit jellies are a simple and sweet treat, but when you give them a pina colada flavor, you just might find them addicting.

Ingredients:
1 cup granulated sugar
¾ cup Mott's® Natural Applesauce
1 (3 ounce) package pineapple-flavored gelatin mix (such as Jell-O®)
1 (.25 ounce) package unflavored gelatin
3 teaspoons freshly squeezed lime juice
¾ teaspoon coconut extract
½ cup granulated sugar for coating

Directions:
Spray an 8x8-inch baking dish with non-fat cooking spray. Place dish in refrigerator. Combine granulated sugar, applesauce, pineapple-flavored gelatin, unflavored gelatin, lime juice, and coconut extract in saucepan. Bring to a boil over medium heat, stirring constantly. Boil for about 1 minute. Remove saucepan from heat, and cool at room temperature for about 10 minutes. (Do not pour boiling hot liquid into a chilled glass dish.) Remove baking dish from refrigerator, and pour warm mixture into the cooled baking dish. Refrigerate until firm,  1 to 2 hours. When firm, remove from refrigerator, lift one side with a spatula, and turn out onto a cutting board or parchment paper sprinkled with granulated sugar. Using a sharp knife, cut gelatin into squares or use a small cookie cutter for decorative shapes. Coat the jellies on all sides with sugar. Place on a rack, and allow to dry overnight. Store in an airtight container.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 day
Yields: 8 servings

Calories: 199.4
Carbohydrates: 49.8 g
Sugars: 49.3 g
Dietary fiber: 0.4 g
Protein: 1.7 g
Sodium: 40.4 mg
Broccoli With Caramelized Onions & Pine Nuts


Ingredients:
pine nuts, extra virgin olive oil, onion, broccoli florets

Directions:
Add oil to pan and heat over medium heat.  Add onion and salt.  Cook, stirring occasionally until soft and golden brown.  Approximately 15-20 minutes.
Steam the broccoli until just tender.  Transfer to a large bowl.  Add the nuts, onion, and pepper.  Toss to coat and serve immediately.
Italian Bread


Ingredients:
active dry yeast, warm water, warm water, salt, flour

Directions:
Preheat oven 375°F
Dissolve yeast in 1 cup of water; let stand for five minutes. Dissolve salt in 2 cups of water. Put 5 cups of flour in a large bowl, add liquids; mix well. Add remaining flour to make a workable dough. Knead on a lightly floured board for 10 minutes or until dough is smooth. Place in a greased bowl, cover, and allow to rise until it doubles in bulk.
Punch dough down and knead again for five minutes. Divide dough into two balls, return to greased bowl, cover, and let rise until doubled. Separate pieces of dough and roll each into an oblong shape.
Sprinkle cornmeal onto baking stone. Place the two loaves on the stone. Cover lightly and allow to rise until doubles. Brush tops with melted butter. Make one long slash about one inch deep and almost the entire length of each loaf.
Bake 50 to 60 minutes or until loaves are golden brown and bread sounds hollow when tapped.
Cream Tea Scones by King Arthur Flour


Ingredients:
unbleached all-purpose flour, baking powder, salt, granulated sugar, vanilla extract, heavy whipping cream, heavy cream

Directions:
Preheat the oven to 425°F. Line a baking sheet with parchment paper (or not; it helps with cleanup, but isn't necessary to prevent sticking].
Whisk together the flour, baking powder, salt, and sugar.
Sprinkle the vanilla over the dry ingredients, then drizzle in the cream, tossing and stirring gently all the while and adding just enough to make a cohesive dough. There shouldn't be any dry flour in the bottom of the bowl, but the dough shouldn't be particularly sticky, either.
Lightly flour a clean work surface. Divide the dough in half, and gently pat each half into a 5 1/2" circle about 3/4" thick.
Brush each circle with heavy cream, and sprinkle with coarse white sparkling sugar, if desired.
Place the two circles of dough on the baking sheet, and cut each into 6 wedges. Pull the wedges apart a bit, leaving them in a circular pattern with about 1" space between each wedge.
For best rising, place the pan of scones into the freezer for 15 minutes, while you preheat your oven to 425°F.
Bake the chilled scones for 14 to 15 minutes, until they're starting to brown, and they're baked all the way through, without any wet dough in the center.
Remove the scones from the oven. Serve warm, split and spread with a bit of sweet butter and jam or preserves.
Store cooled scones airtight at room temperature for several days; freeze for longer storage. To refresh, microwave individual scones very briefly; or place scones on a baking sheet, tent with aluminum foil, and reheat in a 350°F oven for 10 to 15 minutes, until heated through.
Splenda Lemonade


Ingredients:
Splenda sugar substitute, lemon juice, lime juice, water

Directions:
Combine first 3 ingredients and stir well., Add water and stir until completely mixed., Serve in tall glasses over ice., Recipe may be doubled.
Angel's Gift


Ingredients:
"white chocolate baking squares"

Directions:
Melt the chocalate for 75 seconds., Take out and stir it., Crush the peppermint., Mix it with the chocalate., Make the mix flat., Put it in the frige for 30 minutes., enjoy!
Whole Grain Cookies


Ingredients:
Weetabix, rolled oats, whole wheat flour, brown sugar, reduced fat margarine, golden syrup, bicarbonate of soda, boiling water

Directions:
Mix together weet-bix, rolled oats, flour, sugar, chocolate and apricots until well combined.
Place margarine and golden syrup in a small saucepan and heat gently until melted.
Mix bicarbonate of soda and water together then pour into margarine mixture. Add to dry ingredients and stir to combine.
Place tablespoons of mixture onto baking trays lined with baking paper. Bake at 160 degrees C for 15-20 minutes. Cool on trays before serving.
If you prefer your cookies chewy, cook them for 15 minutes. For crunchier cookies, leave them in the oven for 20 minutes.
Baked Mac & Cheese Please


Ingredients:
elbow macaroni, eggs, evaporated milk, kosher salt, black pepper, nutmeg, garlic powder, paprika, dry mustard, feta cheese, sharp cheddar cheese, gouda cheese

Directions:
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, and spices. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy. add to baking dish and top with shredded cheddar. top with buttered bread crumbs and bake at 350 for 30 minutes.
Simple Tomato Sauce


Ingredients:
olive oil, garlic cloves, san marzano tomatoes, salt, fresh basil

Directions:
Sautee the garlic in olive oil until it starts to sizzle, about 1 minute.
Add the tomatoes, cover, bring to a boil, add salt.
Reduce to a simmer, let cook for 20-25 minutes.
Add a handful of fresh basil (or substitute parsley], to taste.
Enjoy!
Easy Garlic Escargots
Category: appetizers-and-snacks
By CraZee A

These tender escargots in mushroom caps are smothered with wine sauce and cheese.  Nothing big and fancy, but I liked how it turned out, so I thought I'd share. They're easy to make too!

Ingredients:
1 (7 ounce) can escargots, drained
6 tablespoons butter
1 clove garlic, minced
20  mushrooms, stems removed
⅓ cup white wine
⅓ cup cream
1 tablespoon all-purpose flour
1 pinch ground black pepper to taste
¼ teaspoon dried tarragon
¼ cup grated Parmesan cheese

Directions:
Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish. Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes. Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes. Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop. Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 20 stuffed mushrooms

Calories: 86
Fat: 5.4 g
Saturated fat: 3.3 g
Carbohydrates: 2.8 g
Sugars: 1.1 g
Dietary fiber: 0.2 g
Protein: 5.9 g
Cholesterol: 28.6 mg
Sodium: 81.1 mg
Black Bottom Pie (Gingersnap Crust)


Ingredients:
unflavored gelatin, milk, eggs, sugar, salt, cornstarch, vanilla extract, rum, powdered sugar, butter

Directions:
MAKE CRUST:
Thoroughly blend the gingersnap crumbs and melted butter.  Press on bottom and sides of 9-in pie pan with back of tablespoon.  Bake at 350° about 10 minutes.  Do not over brown.  Cool before filling.
MAKE FILLING:
Soften gelatin in 1/4 cup of the milk.  Scald remaining milk in top of double boiler over boiling water.
Beat egg yolks.  Blend in 1/2 cup of the sugar, salt and cornstarch.  Add remaining milk slowly, stirring constantly.
Return to double boiler and cook over simmering water, stirring constantly, until custard coats spoon.  Remove from heat.  Set aside 1/2 cup custard.
Add gelatin to remainder and stir until dissolved.  Chill.
Melt 1 1/2 squares of the chocolate.  Blend in reserved 1/2 cup custard and vanilla.  Pour into crust.  Spread evenly.  Chill.
When remaining custard begins to set, blend in rum.  Beat egg whites until stiff.  Gradually beat in remaining sugar.  Fold in custard.  Spread over chocolate mixture in pie plate.
Combine whipped cream and powdered sugar.  Spread some over custard.  Use a pastry tube with star tip and pipe rest around edges.  Shave remaining chocolate over top.
Chill 4-6 hours.
Pear and Ginger Cake With a Maple Glaze from New Zealand


Ingredients:
butter, brown sugar, maple syrup, eggs, baking soda, milk, flour, baking powder, ginger, pears, cornflour, maple syrup

Directions:
. Preheat oven to 180°C
Grease and line the base of a 22cm springform cake tin with baking paper.
Cream butter, brown sugar and Maple Syrup until light and fluffy.
Gradually add the beaten eggs a small amount at a time to avoid the mixture curdling.
Dissolve baking soda in the milk.
Sift flour, baking powder and ground ginger into the creamed mixture, alternately with the milk, mixing carefully until combined.
Spoon mixture into prepared tin and place the drained pear on top of the cake, placing them cut side down onto the mixture.
Bake for 40-45 minutes until cooked.
Place cake on a cooling rack for 15 minutes, then remove from the cake tin.
Brush the warm cake with the glaze. Serve warm with custard, cream or ice cream.
To make the glaze mix the cornflour with 1 tablespoon of cold water to form a paste.
Place the maple syrup into a saucepan, stir in the cornflour over a medium heat until thickened and boiling. Remove from heat and allow to cool a little before brushing onto the cake.
Herbed Romaine Salad With Strawberries and Feta


Ingredients:
romaine lettuce hearts, fresh tarragon, mint leaf, strawberries, feta cheese, avocado, fresh lemon juice, shallot, honey, salt, extra virgin olive oil, pistachios

Directions:
Whisk the dressing ingredients together at least 1 hour before serving., Roast pistachios and set aside to cool., Gently toss the romaine lettuce with the tarragon, orange mint and strawberries., Arrange mixture on salad plates., Add the feta and avocado slices., Garnish with pistachios and serve with the dressing., Pass the pepper mill, if desired.
Turkish Kebabs


Ingredients:
aleppo pepper, ground sumac, ground cumin, sea salt, black pepper, ground lamb, mint, plain yogurt, lemon juice, mint, ground cumin, sea salt, black pepper, red onion, cherry tomatoes, parsley sprig

Directions:
In a small bowl, combine aleppo pepper, sumac, cumin, salt and pepper; whisk to blend and set aside.
In a large bowl, add lamb and onion; mix well. Add spice blend and mint; blended all the ingredients before forming 4 equal sized balls. Roll each ball into a cylinder shape of about 8-inches long. Gently slide a skewer through the middle; tighten meat around the skewer. Place on a baking sheet while doing the others. Transfer to the refrigerator for 2 hours.
Meanwhile make the sauce by combining all the ingredients. Whisk well, cover and chill until ready to serve.
About 15 minutes before taking the kebabs out of the fridge, soak onion slices in very cold water for 12 to 15 minutes to remove the bite from the raw onions. Next thread tomatoes on a skewer and take naan bread out ready for the barbecue.
Brush grates with oil and fire up the grill. When it reaches 450-500ºF, place kebabs, rotating every couple minutes, until evenly browned and slightly charred; cook for about 7-8 minutes. Remove from the BBQ and let them rest while grilling the other food.
Place flatbread and tomatoes on the barbecue, grill for 1 ½ to 2 minutes before flipping the bread and rotating the tomato skewer; cook for another 1 ½ to 2 minutes. Remove the naan bread but leave the tomatoes for a couple more minutes. Serve with sliced red onion, parsley and yogurt sauce. Makes 4 kebabs.
Greek Spinach Quiche


Ingredients:
frozen chopped spinach, milk, feta cheese, eggs, butter, margarine, romano cheese, all-purpose flour, white pepper, salt, ground nutmeg

Directions:
Line a 9-inch quiche or pie dish with pastry;  trim excess pastry around edges (you can decorate the edges with fluting or crimping or anything you want].  Prick bottom and sides of pastry with a fork.  Bake at 400 degrees F for 3 minutes;  remove from oven, and prick with a fork.  Bake for 5 more minutes.
Cook spinach according to package directions, omitting salt.  Drain spinach thoroughly, pressing out excess water.
Combine spinach and remaining ingredients in a mixing bowl;  mix well.
Pour mixture into prepared pastry shell.  Bake at 350 degrees F for 30--35 minutes, or until center is set.  Let stand 10 minutes before serving.
Spaghetti Squash I
Category: fruits-and-vegetables
By Bob Cody

The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors.

Ingredients:
1  spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1  onion, chopped
1 clove garlic, minced
1 ½ cups chopped tomatoes
¾ cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled. Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 147.4
Fat: 9.8 g
Saturated fat: 3.6 g
Carbohydrates: 12.8 g
Sugars: 2.7 g
Dietary fiber: 1 g
Protein: 4.1 g
Cholesterol: 16.7 mg
Sodium: 268.8 mg
Blackberry Pie I
Category: desserts
By Michelle LaVerdiere

I've been using this recipe for years and have always succeeded with it! Frozen or fresh blackberries can be used.  Serve with vanilla ice cream.

Ingredients:
4 cups fresh blackberries
½ cup white sugar
½ cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
2 tablespoons milk
¼ cup white sugar

Directions:
Preheat oven to 425 degrees F (220 degrees C). Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape. Brush the top crust with milk, and sprinkle with 1/4 cup sugar. Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.

Prep time: 40 mins
Cook time: 40 mins
Total time: 2 hrs 20 mins
Yields: 1 9-inch pie

Calories: 247.6
Fat: 8 g
Saturated fat: 1.9 g
Carbohydrates: 42.1 g
Sugars: 22.3 g
Dietary fiber: 4.6 g
Protein: 3.3 g
Cholesterol: 0.3 mg
Sodium: 119.3 mg
Mary's Swiss Steak


Ingredients:
margarine, onions, flour, salt, pepper, paprika, water, sour cream

Directions:
Melt 4 TBSP margarine in a large skillet, then sauté onions. Remove from the skillet.
Coat the steak with the flour. Season with salt and pepper.
Melt remaining margarine in the skillet and brown the meat well on both sides.
Mix with steak the onions, water, sour cream until blended.
Cover and cook over medium heat till meat is tender (30-45 min].
Uncover and cook until the sauce thickens (10 min]. Serve over hot cooked rice or noodles.
Curried Cream of Cauliflower Soup
Category: soups-stews-and-chili
By Allyson  

A rich and filling soup, perfect for cold winter nights.

Ingredients:
1 head cauliflower, cut into florets
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon butter, cut into small pieces
1 large yellow onion, diced
1 teaspoon chopped garlic
1 teaspoon curry powder
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
1 quart chicken stock
1 cup heavy whipping cream
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley

Directions:
Preheat oven to 450 degrees F (230 degrees C). Toss cauliflower florets with vegetable oil and 1 teaspoon salt in a bowl; spread onto a baking sheet. Roast cauliflower in preheated oven until browned, about 25 minutes. Melt butter in a saucepan over medium high heat. Saute onions in hot butter until soft, about 5 minutes.  Stir garlic into the onion and continue to cook until fragrant, about 2 minutes more; season with curry powder, cayenne pepper, and ground turmeric. Cook the seasoned onion mixture, stirring continually, for 5 minutes more. Stir roasted cauliflower with the onion mixture. Pour stock over the cauliflower mixture. Place a cover on the saucepan and bring the stock to a boil. Immediately remove the cover, reduce heat to low, and cook at a simmer until the liquid reduces slightly, about 10 minutes. Puree mixture in the saucepan with an immersion blender until mostly smooth. Stir cream into the soup; season with salt and pepper. Ladle soup into bowls and garnish with parsley.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 359.2
Fat: 32.7 g
Saturated fat: 16.9 g
Carbohydrates: 15.1 g
Sugars: 5.7 g
Dietary fiber: 4.8 g
Protein: 5.4 g
Cholesterol: 89.9 mg
Sodium: 1390.9 mg
Cheese Dip II
Category: appetizers-and-snacks
By Angie

Taco seasoning and picante sauce transform beef and melted cheese into a flavor fiesta! Serve with tortilla chips.

Ingredients:
1 (2 pound) loaf processed cheese, cubed
1 ½ pounds ground beef
⅔ cup water
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) jar picante sauce

Directions:
Melt processed cheese in a slow cooker set for high heat. Stir occasionally to avoid burning. Place ground beef in a large skillet. Cook over medium high heat until evenly brown. Drain beef, and mix in water and   mix. Cook and stir 2 to 4 minutes. Stir seasoned beef into the melted processed cheese. Mix in salsa. Cook and stir until well blended. Serve warm.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 6 cups

Calories: 109.1
Fat: 8.5 g
Saturated fat: 4.3 g
Carbohydrates: 2 g
Sugars: 1.6 g
Protein: 5.8 g
Cholesterol: 27.2 mg
Sodium: 307.5 mg
Oven Barbecued Chicken


Ingredients:
chicken pieces, onion, butter, margarine, ketchup, water, vinegar, brown sugar, Worcestershire sauce, prepared mustard, salt, pepper

Directions:
Heat a small amount of oil in a large skillet; fry chicken until browned. Drain; place chicken in a 13-in. x 9-in. x 2-in baking dish.
In a saucepan, saute butter in onion until tender; stir in remaining ingredients. Simmer, uncovered, for 15 minutes. Pour over chicken. Bake at 350° about 1 hour or until chicken is done, basting occasionally.
Easiest Ever Fudge


Ingredients:
butter, sweetened condensed milk

Directions:
Line 8 inch square pan with waxed paper.  Butter the waxed paper and put chopped nuts on top of butter.
In microwaveable bowl, combine both packages of chips.  Microwave until melted.
QUICKLY stir in sweetened condensed milk and pour into pan.
This doesn't take but a second to start getting hard, so stir and pour quickly.
It is usually completely set within an hour.  Make sure it is cool before cutting.
I have to cut this in small squares because it is very rich.
Gorgonzola Focaccia


Ingredients:
dry active yeast, warm water, olive oil, flour, baking powder, gorgonzola, rosemary, fresh ground pepper, olive oil

Directions:
Stir yeast in warm water in a large bowl. Set aside for 10 minutes.
Combine the flour, olive oil and yeast mixture in a food processor until it forms a ball. Knead a bit on a floured surface, then put in an oiled bowl and cover with plastic wrap. Let rise for about 1 1/2 hours.
Flatten the dough on a cookie sheet until about 1/4 to 1/2 inch in thickness. Dimple the dough with your fingers.
Combine cream, cheese and rosemary in a food processor. Smooth the cheese mixture over the top of the dough. Brush some oil and sprinkle some black pepper on top. Let rise for 1 hour.
Preheat oven to 400 degrees. Bake for 20 minutes. Best served warm.