xiaoxl/recipe_data huggingface dataset:
Mandarin Orange Cake


Ingredients:
sugar, flour, baking soda, salt, eggs, mandarin oranges, brown sugar, milk, butter

Directions:
Preheat oven to 350F degrees.
Beat the eggs, add oranges and dry ingredients, sugar, flour, baking soda and salt, beat on low speed until combined Pour into a greased and floured pan.
Bake for 30-35 minutes.
In a small saucepan bring the final 3 ingredients to a boil and pour over the hot cake as soon as it comes out of the oven Serve with whipped cream.
Varsity Chowder


Ingredients:
potatoes, water, carrot, celery, onion, salt, pepper, butter, flour, milk, sharp cheddar cheese, bacon

Directions:
Combine the potatoes, water, carrot, celery, onion, salt, and pepper in a 2-quart saucepan.
Simmer, covered for 10 minutes.
Melt the butter in a medium saucepan.
Stir in the flour.
Cook until bubbly, stirring constantly but do not brown.
Stir the milk into the flour mixture.
Cook until thickened, stirring constantly.
Add the cheese.
Cook until the cheese melts, stirring to blend well.
Ladle into soup bowls and sprinkle with the bacon.
Calico Black Bean Salad


Ingredients:
black beans, green onions, plum tomatoes, onion, olive oil, red wine vinegar, lemon juice, salt, pepper, fresh basil

Directions:
In a salad bowl, combine the beans, green onions, tomatoes, onion and red pepper.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well.
Drizzle over vegetables and toss to coat.
Cover and refrigerate for at least 1 hour before serving.
Warm Italian Pepper Dip


Ingredients:
"cream cheese"

Directions:
Preheat oven to 350 degrees.
Empty peppers in sauce into a medium sized bowl. Cut any large peppers into bite size pieces.
Spread softened cream cheese into the bottom of a 9 inch glass pie plate. Top with the peppers in sauce, making sure that the cream cheese is not exposed.
Bake for 25 minutes.
Serve warm with crackers.
Healthy Sorbet


Ingredients:
soymilk, honey

Directions:
Add ingredients to a blender and liquify.
Pour into containers, cover and freeze.
Eat with a spoon!
Combination Suggestions:
Apple, Banana, Pear.
Mixed Berries.
Strawberry, Banana, Blueberry.
Mango, Pear, Apple.
Pineapple, Raspberry, Banana.
Notes: This is a great way to cut down on sugar because fruit is naturally sweet when ripe.
If you are an absolute sweet-a-holic, you can mix approximately 1/4- to 1/2-teaspoon of honey (uncooked] for each 1-cup serving of sorbet.
Or, you can add a banana.
You can make a thinner sorbet with more soymilk or juice or add chopped ice to the mixture.
Sometimes I prefer a thinner mixture if I am using grainy berries (e. g., blueberries, raspberries].
You can make sorbet cubes in ice trays with mini-bamboo skewers (you can cut long skewers with a scissors to fit].
You can purchase low-cost, disposable, small containers with lids for easy travel and cook-out fun.
You may even find popcicle trays in your supermarket!
You can cover dishes with plastic wrap, if you wish to serve sorbet in decorative bowls.
This makes a wonderful dessert for parties.
Sorbet is an excellent way to use over-ripe fruit.
When blended together and frozen, the fruit is quite delicious.
Be creative with your recipes and please feel free to share them with me!
Chilli Beef Tacos


Ingredients:
onion, garlic cloves, red chilies, beef mince, Chinese five spice powder, kidney beans, chopped tomatoes, strong black coffee

Directions:
Heat the oil in a large pan and cook the onion, garlic and chillies for 3-4 minutes until begining to soften.  Add the mince and five spice powder and cook for a further 3-4 minutes, stirring, until the meat begins to brown.
Add the kidney beans, tomatoes and coffee.  Bring to the boil and simmer for 20 minutes until the mixture is thick and fairly dark.  Season to taste.
Fill the taco shells with shredded lettuce, then pile in the chilli mixture.  Top with a spoonful of soured cream, if liked and a shake of paprika and serve with a leafy green salad.
Arugula & Chicken With Pasta


Ingredients:
linguine, spaghetti, boneless skinless chicken breast, extra virgin olive oil, garlic cloves, fresh tomatoes, chicken broth, dry white wine, arugula leaves, parmesan cheese

Directions:
Grill or bake the chicken breasts until medium-rare.
Slice the chicken breasts into bite-sized pieces and reserve.
Heat olive oil in a large stir-fry pan over high heat.
Add garlic and stir-fry until golden but not burn't, about 1 minute.
Immediately add tomatoes and chicken stock and heat to boil.
Reduce heat and simmer for 3 minutes.
Add arugula leaves and toss until they begin to wilt, about 30 seconds.
Immediately toss in the chicken and cook for 30 seconds.
Meanwhile, cook pasta in plenty of rapidly boiling, salted water until el dente.
Drain well, and immediately add to the sauce.
Toss thoroughly to entangle the arugula into the pasta strands.
(Timing is critical. Make sure the pasta will be done immediately after adding the chicken to the sauce.] Cook 1 to 2 minutes longer until all ingredients are heated through.
Serve immediately, sprinkling parmesan cheese over each serving.
Arugula is a peppery leafy vegetable resembling spinach leaves with ragged edges.
It is generally available during late spring and summer.
If it is not available, substitute fresh spinach or a 50/50 blend of watercress leaves and spinach.
Basmati Rice Pilaf With Zucchini, Roasted Red Peppers & Par


Ingredients:
zucchini, olive oil, salt, fresh ground black pepper, unsalted butter, basmati rice, chicken broth, red bell peppers, fresh flat-leaf parsley, basil leaves

Directions:
Preheat oven to 400*F.
Place the zucchini cubes on a baking sheet with sides and toss with 1 TBs of the olive oil and salt and pepper to taste.  Roast for about 15 minutes, stirring periodically so it browns evenly, until it is tender and golden brown.  Cool to room temperature.
Melt the butter and the remaining 1 TBS olive oil together in a medium saucepan over medium-low heat.  Add the onion and cook about 5 minutes until soft.  Add the rice and continue to cook, stirring often, for about 2 minutes, ujtil the rice slides around easily in the pan.  Stir in the broth, 2 tsp salt and 1/2 tsp pepper and bring to a low boil ove medium high heat.  Reduce the heat tolow, cover and simmer for 15 to 20 minutes, until fluffy and the rice has absorbed the liquid.
Remove the rice from the heat, add the roasted peppers, roasted zucchini, parsley, and basil.  Stir gently to combine.  Season to taste if required.  Serve warm.
The French Shandy


Ingredients:
beer, lemon

Directions:
In a collins glass, pour lemonade, then St. Germain., Finish with beer and add lemon wheel for garnish.
Pollo Enchilado


Ingredients:
whole chicken, garlic cloves, whole cloves, whole black peppercorns, whole cumin seed, Mexican oregano, mint leaves, water, tomatoes, ancho chili, arbol chiles, water, salt

Directions:
Place the tomatoes, chilies, and onion in a sauce pan with 3 cups of water and bring to a boil.
In a large soup pot heat your oil on medium high heat and saute the chicken and minced garlic until no longer pink.
Add the cloves, peppercorns, cumin seed, oregano, avocado leaves, and hoja santa or mint into a blender with 1/4 cup water and blend on high for 3 minutes.
Once the chicken is sauteed well and no pink appears pour the blended spice mix into the chicken and stir to coat well.
In the same blender add the tomatoes, chilies, 1 cup of the liquid, and onion in the blender and blend for 2 minutes.
Pour the chilie in with the chicken, add salt to taste, and stir to combine.  Cover the chicken and cook for 20 minutes on medium low heat stirring occasionally to prevent the chicken from sticking to the bottom of the pan.
Serve with rice, beans, and tortillas and enjoy!
Summer Heirloom Tomatoes


Ingredients:
ricotta salata, fresh basil, baguette, extra virgin olive oil, garlic clove, fresh chili pepper

Directions:
1. Peeling the tomatoes: Bring a large pot of water to a boil. Mark each tomato with an X pattern on the bottom and remove the core. Get an ice bath ready and drop each tomato into the boiling water for 10 seconds, and then shock in the ice water until cooled. Remove the tomatoes and peel the skin away. Slice the tomatoes and reserve.
2. Grilling the bread: Slice the baguette into 1 inch thick slices on the bias. Drizzle some extra virgin olive oil onto the bread and rub each slice with and open face garlic clove and chili. Season with a little salt and pepper and grill bread to crispy. You can also toast the bread in the oven if you do not have a grill.
3. Putting the dish together: Divide the slices of tomatoes equally onto four plates. Season with salt, pepper, and extra virgin olive oil. Garnish each salad with the ricotta salata cheese, pieces of farmed basil, and toasted garlic tomato Vinaigrette, and serve the baguette on the side.
Tuna Noodle Casserole


Ingredients:
rotini pasta, milk, mayonnaise, dry mustard, mozzarella string cheese, tuna

Directions:
Cook rotini according to package directions.
Mix soup, milk, mayonnaise and mustard.  Stir in rotini and cheese and gentrly fold in tuna.
Turn into a 1-1/2 qt casserole that has been sprayed with cookingoil (so it doesn't stick].
Bake uncovered at 350 for 45 minutes.
Instant Pot® Lentil Vegetable Soup
Category: soups-stews-and-chili
By peloquinswife

Warm and healthy one-pot dish cooked in an Instant Pot®.

Ingredients:
1 teaspoon vegetable oil
1 large onion, chopped
1  red bell pepper, chopped
1  carrot, chopped
3 cloves garlic, minced
4 (14.5 ounce) cans chicken broth
1 pound lentils, rinsed and drained
2 medium zucchini, chopped
1 small eggplant, peeled and chopped
1 (14 ounce) can diced tomatoes with juice
1 tablespoon dried parsley
2 teaspoons ground cumin
1 teaspoon salt
2 teaspoons lemon zest
1 tablespoon lemon juice

Directions:
Place oil in a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bell pepper, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Cancel Saute function. Add chicken broth, lentils, zucchini, eggplant, diced tomatoes with juice, parsley, cumin, and salt to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice and zest.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 267.9
Fat: 2 g
Saturated fat: 0.2 g
Carbohydrates: 45.2 g
Sugars: 7 g
Dietary fiber: 20.8 g
Protein: 17.6 g
Cholesterol: 4.5 mg
Sodium: 1257.2 mg
Grandma's Dried Beef Casserole
Category: pasta-and-noodles
By SEXPANTHER

This was my favorite meal when staying with Grandpa and Grandma. Hope you enjoy!

Ingredients:
¼ cup margarine
¼ cup all-purpose flour
2 cups milk
4 ounces processed cheese food, cubed
1 (8 ounce) package uncooked egg noodles
1 (10.75 ounce) can  cream of mushroom soup
4 ounces dried beef, chopped
1 cup crushed plain potato chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until tender, about 8 minutes. Drain and transfer to a greased 9x13 inch baking dish. Melt the margarine in a saucepan over medium heat. Whisk in the flour using a fork so that no lumps form. Gradually stir in the milk. Bring to a simmer, stirring constantly, then add the cheese. Cook and stir until smooth. Stir in the cream of mushroom soup, and then the dried beef. Stir into the noodles in the casserole dish, and top with crushed potato chips. Bake for 30 minutes in the preheated oven, until the sauce is thick and bubbling, and top is toasted.

Cook time: 30 mins
Total time: 30 mins
Yields: 8 servings

Calories: 332.7
Fat: 17.2 g
Saturated fat: 5.6 g
Carbohydrates: 31.3 g
Sugars: 5.2 g
Dietary fiber: 1.3 g
Protein: 13.7 g
Cholesterol: 47.6 mg
Sodium: 952.2 mg
Chef John's Chicken Cacciatore
Category: main-dish
By Chef John

This simple Italian dish is packed with chicken, peppers, mushrooms and herbs for a satisfying one pot meal.

Ingredients:
2 tablespoons olive oil
1 whole roasting chicken, cut in quarters
1 large onion, sliced
8 ounces fresh mushrooms, quartered
1 pinch salt
1 pinch ground black pepper
4 cloves garlic, sliced
3 sprigs rosemary
1 teaspoon dried oregano
½ teaspoon red pepper flakes, or to taste
1 cup tomato sauce
½ cup water
salt and ground black pepper to taste
2  red bell peppers, sliced
2  green bell peppers, sliced

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices. Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water. Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken. Cover and cook in the preheated oven for 1 hour 15 minutes.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 512.8
Fat: 29.1 g
Saturated fat: 7.4 g
Carbohydrates: 11.1 g
Sugars: 5.9 g
Dietary fiber: 3.2 g
Protein: 50.2 g
Cholesterol: 149.4 mg
Sodium: 400.9 mg
Grands!® Fiesta Chicken Casserole


Ingredients:
chunky salsa, green bell pepper, sliced ripe olives

Directions:
CUT each biscuit into 8 pieces; toss with salsa to coat.
SPREAD in sprayed 8-inch square (2-quart] glass baking dish; sprinkle with remaining ingredients.
BAKE at 375°F 35 to 40 minutes or until edges are deep golden brown and center biscuit pieces are no longer doughy. Let stand 15 minutes. Serve with additional salsa, if desired.
Cinnamon Roll Bread Pudding
Category: desserts
By Amy Lawler

A twist on a classic recipe. I've made this for breakfast and dessert and my family loves it!

Ingredients:
cooking spray
1 (12.4 ounce) package refrigerated cinnamon rolls with icing (such as Pillsbury™ Grands!™)
2 cups heavy whipping cream
1 cup light brown sugar
⅔ cup whole milk
5  egg yolks
2 teaspoons vanilla extract
¾ teaspoon ground cinnamon
1 pinch salt
2 tablespoons white sugar
¼ teaspoon ground cinnamon
¼ cup unsalted butter, at room temperature
2 tablespoons butter
½ cup white sugar
1 tablespoon cornstarch
1 cup milk
¼ cup bourbon

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray; place rolls on top, 2 inches apart. Reserve icing. Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack. Let stand, uncovered, until stale, 8 hours to overnight. Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart baking dish with cooking spray. Cut stale cinnamon rolls into 1/2-inch cubes. Whisk heavy cream, brown sugar, 2/3 cup milk, egg yolks, vanilla extract, 3/4 teaspoon cinnamon, and salt in a large bowl. Toss in cinnamon roll cubes until evenly coated. Let stand, tossing occasionally, until cubes being to absorb cream mixture, about 30 minutes. Pour mixture into the prepared baking dish. Cover with aluminum foil. Bake in the preheated oven until almost set, about 45 minutes. Mix 2 tablespoons white sugar and 1/4 teaspoon cinnamon together in a small bowl. Rub in 1/4 cup butter with your fingers until topping is in pea-sized crumbs. Uncover baking dish and sprinkle topping on top. Continue baking, uncovered, until custard is set, 20 to 25 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Bake until bread pudding forms a golden crust, about 2 minutes more. Warm reserved icing in a small microwave-safe bowl, about 15 seconds. Drizzle hot icing carefully over bread pudding. Cool on a wire rack, about 30 minutes. Melt 2 tablespoons butter in a saucepan over medium heat. Mix 1/2 cup sugar and cornstarch together; stir into the melted butter. Pour in milk and bourbon, stirring frequently until mixture begins to boil. Cook, stirring constantly, until thickened, about 5 minutes. Remove from heat. Spoon cooled bread pudding onto serving plates. Drizzle warm sauce on top.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 10 hrs 30 mins
Yields: 1 2-quart baking dish

Calories: 543.7
Fat: 32 g
Saturated fat: 17.8 g
Carbohydrates: 56.8 g
Sugars: 35.9 g
Dietary fiber: 0.8 g
Protein: 5.5 g
Cholesterol: 189.5 mg
Sodium: 346.4 mg
Red Lentil Soup


Ingredients:
olive oil, onions, garlic cloves, celery ribs, red lentils, chicken broth, water, cumin, thyme, curry, bay leaves

Directions:
Saute onions in oil til soft.
Add garlic, celery, and carrots & saute lightly.
Add everything else & bring to boil.
Turn down heat & simmer 1 1/2-2 hrs.
Adjust seasonings (the broth alread has enough salt for us, but some folks will.
want to add more & some will want more curry and/or cumin].
I puree it right in the pot with my stick blender, or it can be cooled & zapped in
a blender or food processor.
We serve it with a big dollop of non-fat plain yogurt swirled into each bowl.
RTB Sauce for Burgers


Ingredients:
Heinz ketchup, mayonnaise, yellow mustard, barbecue sauce

Directions:
whisk all ingredients in a non-reactive bowl and then use on burgers., store in an airtight container for up to 7-days.
Watermelon Berry Lemonade


Ingredients:
watermelon, strawberries, water, watermelon, strawberry

Directions:
In blender, combine half of the watermelon, strawberries, and lemonade concentrate. Cover and blend until smooth. Move  to a serving container. Repeat with remaining. Add water; chill up to 2 days.
Serve over ice with watermelon wedges and strawberries.
Makes 12 servings.
Make-Ahead.
Make up to 2 days ahead; cover and refrigerate. To serve, stir and add berries and watermelon wedges.
Hot Chocolate to Die For


Ingredients:
butter, vanilla, half-and-half

Directions:
These amounts are for 1 cup.
Combine in double boiler the milk chocolate, butter, and vanilla.
Stir till melted and smooth.
Add the half-and-half. Add this very slowly and do not boil.
Serve over a handful of mini marshmallows and garnish with a bit of nutmeg.
Variations: substitute dark semisweet chocolate or white chocolate.
Try adding some liqueurs--Kahlua to go with the milk chocolate; Cointreau (goes with the dark chocolate]; or peppermint Schnapps with the white chocolate.
Ragu Chunky Garden Style Pasta Sauce


Ingredients:
tomato sauce, diced tomato, granulated sugar, olive oil, romano cheese, parmesan cheese, dried basil, dried parsley, garlic powder, black pepper, bay leaf

Directions:
Combine all ingredients in a medium saucepan over medium heat.
Bring to a boil then reduce heat and simmer for 15 to 20 minutes, stirring often.
Elegant Tuxedo Cookies (Easy to Make)


Ingredients:
marshmallow cream, creamy peanut butter, white chocolate

Directions:
Using a butter knife, spread marshmallow cream on one side of a Ritz.
cracker and the other side with creamy peanut butter. Put them together.
And dip into melted chocolate. (Directions below].
Directions For Dipping:
In a small size, deep bowl, add 4-5 blocks of Almond Bark white melting chocolate. Start with the white chocolate first.
Microwave on high for 1 minute, stir chocolate and return it back to microwave a few more seconds, stirring each time, until smooth. Do not overcook. (Add a couple of drops of oil in the melted chocolate to thin if needed].
Dip half the cookie into the white chocolate; scrape the back of the cookie against the edge of the bowl, to remove the excess chocolate. Place cookie on waxed paper to cool and set. Repeat until all of the cookies are dipped in white chocolate.
Next, in a small size, deep bowl, add 4-5 blocks of Almond Bark melting milk chocolate, (more, if needed].
Microwave on high for 1 minute, stir chocolate and return it back to microwave a few more seconds, stirring each time, until smooth. Do not overcook. (Add a couple of drops of oil to the melted chocolate to thin if needed].
Turn the cookie to the side and dip cookie at an angle (to create half of the jacket lapel. Set this cookie back on the waxed paper to cool and set, dip the next one and repeat until they are all dipped on one side.
Now starting with the first one, gently dip the other side in milk chocolate (at an angle] to create the other side of the jackets’ lapel. (See picture].
To create the bow tie: With a toothpick, dip the tip of the toothpick into the milk chocolate and carefully lay it flat and only slide one side to create a “V” that is filled in with chocolate, now do the other side the same way.
Now dip the toothpick tip into the milk chocolate and place a small dot in the middle of your two “V” s.  Then 3 dots of chocolate for the buttons. Repeat until all cookies are decorated.
Watermelon Salad with Grapes and Citrus
Category: salad
By Joeitalian

A healthy, easy summer dessert with a new fresh taste that will keep you coming back for more! You can serve this salad right away, although refrigeration heightens the flavors and crisps the fruit.

Ingredients:
4 cups coarsely chopped seedless watermelon
4 cups seedless red grapes, halved
2 tablespoons grated lemon zest
2 tablespoons grated lime zest

Directions:
Combine watermelon and red grapes in a bowl. Sprinkle lemon zest and lime zest over fruit and toss lightly. Cover bowl and refrigerate, about 1 hour.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 162
Fat: 1.2 g
Saturated fat: 0.3 g
Carbohydrates: 40.9 g
Sugars: 36.5 g
Dietary fiber: 2.8 g
Protein: 2.1 g
Sodium: 5.1 mg
Winner Winner Ranch Chicken Dinner! #RSC


Ingredients:
chicken breasts, chicken breasts, panko breadcrumbs, parmesan cheese, garlic clove, shallot

Directions:
Preheat oven to 400.
Saute the garlic and shallot on medium heat until soft. Add the spinach,  goat cheese and ranch dressing. Stir until well incorporated, add salt and pepper to taste.
In separate bowls, add ranch dressing and panko mixed with parmesan.
Take the chicken breasts and make a slit in the thickest part of the chicken to form a pocket. Do not cut all the way through. Stuff the breasts with some of the spinach mixture. Take the toothpicks and thread the chicken shut.
Take each breast and carefully dip in the dressing, shaking off the excess then dredge in the panko/parmesan mixture, making sure to coat the breasts very well. Place on a baking sheet fitted with a rack coated with cooking spray. Setting the chicken on the rack above the pan will ensure the chicken will be cooked evenly. Bake for 25 minutes or until cooked all the way through.
Best Ever Tuna


Ingredients:
eggs, solid white tuna, mayonnaise, sour cream, yellow mustard, dried dill weed, dried rosemary, dried thyme, lemon pepper, onion

Directions:
DIRECTIONS:.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.
In a mixing bowl, combine tuna, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, rosemary, thyme, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.
Peanut Butter Brownie Supreme


Ingredients:
water, eggs, creamy peanut butter, milk, Cool Whip

Directions:
Prepare brownies as directed on package., After allowing to cool cut brownies into 3x3" squares., Mix together milk and  peanut butter till smooth., Fold in cool whip and mix till combined., Top brownies with 1 1/2-2 tablespoons of peanut butter mixture., If desired drizzle chocolate sauce over brownie and serve!