xiaoxl/recipe_data huggingface dataset:
Holiday Spiced Pecans


Ingredients:
olive oil, butter, Worcestershire sauce, ground cumin, paprika, garlic, pecan halves, kosher salt

Directions:
Preheat oven to 325º. Heat the oil and butter until melted in a saucepan over low heat.
Add the remaining ingredients except for the nuts and salt.
Simmer over low heat 2-3 minutes to blend.
Add the nuts and toss to coat.
Spread on baking sheet and bake for 15 minutes, shaking occasionally.
Toss the hot nuts with the salt and let cool to room temperature on a baking sheet.
Store in an airtight container.
Stelline in Zuppa Di Asparagi E Menta


Ingredients:
pasta, asparagus, potatoes, of fresh mint, unsalted butter, onion

Directions:
Wash the asparagus spears and cut the green parts into rounds, keeping the tips as individual inch-long pieces and setting them aside.
Peel and dice the potatoes.
Mince the onion and sauté it in the butter with the asparagus rounds, potato, and mint. Check seasoning, add some of the broth, and cook the mixture for 20 minutes or so.
During this time boil the asparagus tips for a few minutes in a little more of the broth.
When the 20 minutes are up, blend the mixture containing the potatoes and stir it into the main broth pot together with the broth containing the asparagus tips, bring everything to a boil, add the stelline, and cook until they are done.
Serve.
Traditional Coq Au Vin


Ingredients:
unbleached all-purpose flour, chicken thighs, sea salt, black pepper, cognac, shallot, garlic cloves, red wine, dried rosemary, dried chervil, dried basil, celery seed, white button mushrooms, dry red wine, parsley

Directions:
In a bowl, combine flour, garlic salt and Herbes de Provence; whisk well. Transfer half of the flour mixture to a re-sealable plastic bag and add half of the chicken thighs. Close the bag and shake until chicken is well coated. Shake each piece to remove any excess flour and place on a large plate. Add the remaining flour to the bag and coat the remaining chicken thighs.
In a large ovenproof saucepan over medium heat, add 3 tablespoons clarified butter. When hot, add thighs and cook 8 minutes per side or until brown; season with sea salt and freshly ground black pepper.
Drizzle Cognac over and warm it up for 2 seconds before flambéing it. Let it burn until it goes out on its own. Add shallots and pressed garlic, sauté all the ingredients for 1 minute. Add 1 cup red wine and cook until liquid reduces by half, deglazing the pan at the same time by scraping the bottom to dislodge any brown bits.
Make a bouquet garni by mixing thyme, rosemary, chervil, basil, celery seeds and freshly ground black pepper. Transfer the spices to a small sachet or a cheese cloth; tie up with kitchen twine.
When the wine has reduced by half, add Basic Brown Sauce, the bouquet garni and season with more sea salt and freshly ground black pepper. Stir well, making sure the sachet is submerged and cook for 15 minutes, stirring occasionally.
Transfer saucepan to a 350ºF preheated oven and cook for 15 minutes.
Using another saucepan over medium heat, add 1 tablespoons clarified butter. When hot, add pearl onions and sauté for 2 minutes, flipping often. To this add mushrooms and sprinkle with a little ground sea salt; crack some freshly ground black pepper and cook for 2 to 3 minutes. Pour in 2 tablespoons red wine and cook until the liquid has completely evaporated, about 2 more minutes.
Remove the saucepan from the oven and add the onion/mushroom mixture. Stir well, cover and return the saucepan back to the oven; cook for an additional 15 minutes.
When time is up, remove from the oven and using tongs, remove sachet of bouquet garni and discard. Sprinkle with fresh chopped parsley. 4 servings.
Cream Cheese Dessert Pizza


Ingredients:
cream cheese spread, flour, brown sugar, butter, cinnamon

Directions:
Preheat oven to 400 degrees.
Prepare pizza crust according to directions as desired.  I made it with a crispy crust.
Remove the lid and seal from the cream cheese.  Microwave on high for 15-20 seconds until it is very soft and spreadable.
Spread softened cream cheese on prepared crust.
Mix together the flour, cinnamon and sugar.
Cut in butter until it resembles coarse crumbs.
Sprinkle the flour mixture on top of cream cheese.
Bake for 12-17 minutes, or according to pizza crust dirctions, until done.
Bang Bang Shrimp Pasta


Ingredients:
angel hair pasta, medium shrimp, coconut oil, garlic cloves, paprika, dried parsley, fresh ground black pepper, mayonnaise, light mayonnaise, garlic cloves, lime juice, crushed red pepper flakes

Directions:
Mix the sauce ingredients together in a bowl and set aside.
In a large pot of boiling water, cook the pasta and drain well.
Place the uncooked shrimp in a medium sized bowl and add the paprika, 3 cloves of garlic, pepper.
Heat the coconut oil on medium high heat and add the coated uncooked shrimp. Stir constantly while cooking until pink for approximately 7- 10 minutes.
Add the cooked, drained pasta to the shrimp.
Add the sauce mixture and toss for a quick minute. Turn off the heat.
Garnish with parsley and serve immediately.
Easy and Light  Artichoke Stuffed Chicken


Ingredients:
artichoke hearts, light cream cheese, butter, salt, chicken breasts, part-skim mozzarella cheese

Directions:
Preheat oven to 375 degress.
In a bowl, mix the artichoke hearts, cream cheese, butter and salt together and put aside.
Flatten out each breast by laying it on a cutting board, covering it with wax paper and using the flat, broad side of a meat tenderizer (or whatever is handy] gently pound the chicken on the side of the chicken where the skin is stronger (tighter looking].
After the breast is flattened, lightly coat it in the bread crumbs.
After the breast is coated, spread about 1/6 of the artichoke mixture on top of the breast.
Roll the breast over the mixture and secure it with a toothpick.
Repeat for the remaining breasts and put them all in a baking dish and cover it with aluminum foil.
Bake for 30 minutes covered,.
Uncover and  bake f5 minutes longer.
Remove chicken from the oven and sprinkle the mozzarella cheese over each chicken breast.
Cook chicken about five minutes longer, until the cheese has melted.
Vegan Snickerdoodles!


Ingredients:
sugar, vegan butter, shortening, applesauce, egg substitute, water, all-purpose flour, cream of tartar, baking soda, salt, sugar, ground cinnamon

Directions:
Heat Oven to 400.
In a Large Bowl, put in all ingredients in the order they are listed except for bottom two.
Mix all ingredients together until well mixed.
In a Small bowl, mix the last two ingredients together (Sugar & Cinnamon].
Using a regualr size spoon, spoon out cookie dough and shape them into 1 inch balls and roll them in the sugar/cinnamon mixture to light coat.
Place balls on an ungreased cookie sheet 2 inches apart.
Bake for 8-10 minutes or until set.
After taking them out of the oven, either put them on a wire rack or large plate to let them cool for 10-15 minutes.
ENJOY!
Brown Sugar Ice Cream


Ingredients:
light brown sugar, heavy cream, half-and-half, vanilla

Directions:
In heavy saucepan, whisk egg yolks and sugar till thick.
In another saucepan, bring cream and half and half just to a boil over medium heat.  Gradually whisk the hot cream into the egg mixture in a thin stream.
Cook over low heat, stirring constantly, till custard is thick enough to coat the back of a spoon (about 6 minutes].  Do not boil!
Strain into a bowl; add vanilla and let cool to room temperature
Cover and refrigerate over-night.
Pour into freezer and follow directions for your freezer.
Broccoli Turkey Supreme


Ingredients:
milk, chicken broth, celery, sliced water chestnuts, mayonnaise, onion

Directions:
In a large bowl, combine all of the ingredients.
Transfer to a greased 3-qt. baking dish.
Cover and bake at 325° for 1 hour.
Uncover; bake 15-20 minutes longer or until rice is tender.
Chicken Broccoli Dinner in a Tater


Ingredients:
baking potato, olive oil, kosher salt, broccoli floret, alfredo sauce

Directions:
Preheat oven to 450 degrees Fahrenheit. Pierce potato all over with a fork. Place it into the bowl, drizzle with oil, and smear to cover completely.
Shake off excess oil, sprinkle with salt, and wrap tightly in heavy duty aluminum foil.
Place the potato on a baking sheet so the oil will not drip down into oven. Bake for 90 minutes or until a fork inserted will not lift potato off the baking sheet.
About 15 minutes before the potato is done, Add chicken and alfredo sauce to a small saucepan and heat.
Unwrap potatoes from foil and cut lengthwise with a knife; pinch open from long sides to create a 'boat' to fill with the steamed broccoli and chicken alfredo. Season with salt & pepper as desired.
Stir Fried Green Tomato With Onions & Peppers


Ingredients:
green tomatoes, banana peppers, sweet onion, dried oregano, garlic, barbecue sauce

Directions:
Spray a skillet lightly with oil., Place over medium/high heat., Add all the ingredients and stir fry for 5 minutes., Do not over cook - the ingredients should be heated through but still crisp.
2009 Summer Salsa


Ingredients:
zucchini, onions, fresh basil, fresh cilantro, lime, juice and zest of, vinegar, bell peppers, chipotle chiles in adobo, garlic cloves, diced tomatoes, tomato paste, sugar

Directions:
Place all in a large pot bringing to a boil then reduce and simmer for 20 minutes.
Fill into hot sterile jars leaving 1/2 inch head space.
Being careful not to leave any salsa on the rims.
Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands.
Process for 10 minutes in a hot water bath.
Label and store in a dark place. Use with 1 year.
Savory Puffy Oven Pancake


Ingredients:
eggs, skim milk, all-purpose flour, salt, broccoli floret, onion, tomatoes, toasted wheat germ, dried thyme, dried oregano, parmesan cheese

Directions:
Spray an 8-inch oven proof skillet with nonstick coating. Place in a 450 degree oven for 2 minutes. Meanwhile, in a medium mixing bowl use a wire whisk or rotary beater to beat together the eggs and egg whites. Add the milk, flour and salt. Beat until butter is smooth. Immediately pour the batter into the hot skillet. Bake for 18 to 20 minutes or until puffed and browned.
Meanwhile, spray an unheated medium saucepan with nonstick coating. Preheat over low to medium heart. Add mushrooms, broccoli and onion; cook about 5 minutes or until tender, stirring occasionally. Remove from heat. Toss with tomato, wheat germ and thyme and oregano.
To serve cut pancake into wedges and spoon vegetable mixture over wedges. Sprinkle with parmesan cheese.
Holy Guacamole!


Ingredients:
avocados, lemon juice, kosher salt, chili powder, ground cumin, onion powder, roma tomatoes, cilantro, garlic clove, fresh chili pepper

Directions:
In a large bowl, scoop out the entire avacados from their shells and lightly mash it with a spoon.
Pour in all the lemon juice and mix.
Next add in the salt, chili powder, cumin and onion powder.
Then Add the garlic, cilantro and diced tomatoes. Mix Everything Well.
Place the guacamole in the bowl you plan on serving it inches.
Lastly, take the red chili and cut three thick rings. Place on top of the guacamole as a garnish.
Serve with tortilla chips.
Quick Pizza Triangles


Ingredients:
"mozzarella cheese"

Directions:
Heat oven to 450°F.
Place pie crusts on cutting board; cut each crust into quarters, making 8 wedges.
In a medium bowl, combine the cheese, pepperoni, pizza sauce and seasoning and mix well.
Place 1 heaping tablespoon filling on half of each crust wedge.
Fold unfilled sides of wedges over filling and press edges with a fork to seal.
Place on ungreased baking sheet and bake for 12-14 minutes or until crusts are golden brown.
Red Lentil, Chickpea (Garbanzo) & Chili Soup


Ingredients:
cumin seeds, olive oil, red onion, split red lentils, chopped tomatoes, chickpeas, cilantro

Directions:
Heat a large saucepan and dry fry the cumin seeds and chili flakes for 1 min or until they start to jump around the pan and release their aromas.
Add the oil and onion, and cook for 5 minutes
Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
Whizz the soup with a stick blender or in a food processor until it is a rough puree, pour back into the pan and add the chickpeas.
Heat gently, season well and stir in the cilantro.
Finish with a spoonful of the greek yogurt.
Mom's Beef Stew


Ingredients:
whole tomatoes, onion, potatoes, beef bouillon cubes, beef broth, garlic

Directions:
"Mix all together, cook 4-6 hours on low, add water if necessary."
Crock Pot Tomato Swiss Steak


Ingredients:
top round steaks, garlic cloves, onion, shallots, chopped tomatoes, red wine, parsley

Directions:
Brown pieces of steak in a little oil, remove to crock pot.
Saute onion, garlic, and shallots until just soft.
Add tomatoes, beef stock, and wine to pan season to taste, cook few minutes until blended, add parsley.
Pour over beef in crock pot.
cook on low for 6 hours, add mushrooms and cook for another 2 hours.
Potatoes au Gratin with Brie and Chives


Ingredients:
yukon gold potatoes, kosher salt, fresh ground black pepper, chives

Directions:
Preheat oven to 400 degrees.
Coat a 2 ½-quart baking dish with cooking spray and set aside.
Cut potatoes into quarters and place in a steamer basket set over boiling water.
Steam 15 minutes.
Drain in a colander.
When cool enough to handle, peel potatoes and dice into ½-inch cubes.
Spread potatoes in prepared baking dish.
Add salt, pepper and chives, mixing well.
Cut the rind off the Brie and discard.
Cut Brie into pieces and place on top of potatoes.
Pour ¾ cup broth over potatoes.
Place baking dish in oven and bake 20 minutes.
Check liquid surrounding potatoes and add a little additional broth if necessary.
Reduce heat to 350 degrees and bake 40 minutes longer, or until top is golden brown and the potatoes are soft.
Remove from oven and let rest 5 minutes before serving.
Toasted Party Mix
Category: appetizers-and-snacks
By PATSYSH

A version of the tasty cereal snack mix that can often be bought in stores. It's great for a snack or a party!

Ingredients:
1 cup margarine
2 teaspoons seasoning salt
2 teaspoons Worcestershire sauce
2 teaspoons celery salt
2 teaspoons garlic salt
2 cups crispy rice cereal squares
2 cups crispy corn cereal squares
2 cups crispy wheat cereal squares
2 cups toasted oat cereal
1 cup mini pretzel sticks
1 cup mixed nuts

Directions:
Preheat oven to 275 degrees F (135 degrees C). In a large roasting pan, melt margarine. Mix in seasoning salt, Worcestershire sauce, celery salt, and garlic salt. Stir crispy rice, corn, wheat and oat cereals, pretzels and nuts into the butter mixture and coat well. Bake uncovered in the preheated oven for 45 minutes, stirring occasionally.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 20 servings

Calories: 171.5
Fat: 13 g
Saturated fat: 2.1 g
Carbohydrates: 12.8 g
Sugars: 1.2 g
Dietary fiber: 1.5 g
Protein: 2.6 g
Sodium: 724.1 mg
Cabbage Soup II
Category: soups-stews-and-chili
By KLUSE

This is a hearty main dish soup. Goes great on a cold winter night with a loaf of hot bread. Serve over orzo pasta, or your favorite soup noodle.

Ingredients:
6 (14.5 ounce) cans chicken broth
4 stalks celery, chopped
6  carrots, chopped
1  onion, chopped
2 cloves garlic, minced
1 medium head cabbage, shredded
½ cup barley
2 cups diced ham
1 tablespoon dried parsley

Directions:
Place the chicken broth, celery, carrots, onion, garlic, cabbage, barley, ham and parsley in a large pot over high heat. Bring to a boil, reduce heat to low and simmer for 1 1/2 hours.

Yields: 6 servings

Calories: 203.4
Fat: 4.6 g
Saturated fat: 1.5 g
Carbohydrates: 31.5 g
Sugars: 9.6 g
Dietary fiber: 9.2 g
Protein: 11.3 g
Cholesterol: 22.3 mg
Sodium: 604.8 mg
Banana Cupcakes With Peanut Butter Buttercream


Ingredients:
baking powder, xanthan gum, baking soda, salt, bananas, banana, vanilla extract, dates, maple syrup, unsalted butter, egg, powdered sugar, vanilla extract, unsalted butter

Directions:
CUPCAKES: Preheat to 350°F and line 12 standard muffin cups with paper liners. (I always double line them].
To the first small bowl, add the smashed bananas and mix in the sour cream and vanilla.
In a second medium sized bowl, cream together the butter and the date paste. Add the maple syrup and beat until combined. Then add the egg and egg yolk and beat until well blended.
In a third small bowl sift together dry ingredients (flour, baking powder, baking soda, xanthan gum, and salt].
Alternating the banana mixture and the dry ingredients (to where you start and end with the bananas] and add a bit at a time (bananas in three parts and the dry in two parts] to the butter/date mixture until well incorporated.
Divide batter among prepared muffin cups (generous 1/4 cup for each].
Bake cupcakes until toothpick comes out clean, about 20-23 minutes. Transfer cupcakes to rack and cool completely.
FROSTING: In a small bowl add butter, and peanut butter and beat mixture until smooth. Add vanilla and mix until combined. Slowly add powdered sugar until it becomes the consistancy you want. If you add too much, just add a tablespoon of 2% milk until it is smooth again. Spread frosting over top of cupcakes and enjoy!
Caramelized Onion-topped Steaks W/ Creamy Horseradish Sauce


Ingredients:
beef tenderloin steaks, onion, sour cream, horseradish

Directions:
Cook Onion in Dressing in Large Skillet on Medium Heat Until Tender.
Push Onion to Edges of Skillet.
Add Steaks to the skillet: Cook 5 Minutes on Each Side for Medium Rare or Longer to Desired Doneness.
Meanwhile, Combine Sour Cream and Horseradish.
Place Steaks on Serving Plates; Top with Onions.
Serve with Horseradish Sauce.
Golden Mushroom Soup


Ingredients:
onions, mushroom, paprika, dill, caraway seed, black pepper, low sodium soy sauce, water, olive oil, unbleached flour, soymilk, lemon juice, red wine

Directions:
To brown and soften the onions, heat ½ cup of water or vegetable stock in a large pot and add the onions.
Cook over high heat, stirring often, until the onions are soft and all the liquid has evaporated, about 5 minutes.
Add another ¼ cup of water or vegetable stock, stir to loosen any bits of onion that have stuck to the pan, and continue cooking until most of the liquid has evaporated and onions begin to brown, about 3 minutes.
Add the sliced mushrooms and spices.
Lower the heat slightly, cover and cook 5 minutes, stirring frequently.
Add the soy sauce and stock.
Cover and simmer 10 minutes.
In a separate pan, mix the olive oil and flour to form a thick paste.
Cook, stirring constantly, for 1 minute then whisk in the soy milk or rice milk and cook over medium heat, stirring frequently, until steamy and slightly thickened.
Add the milk mixture to the soup.
Stir in the lemon juice and red wine just before serving.
Hokkaido Milk Bread
Category: bread
By Carolyn R. Boin

Make the popular Asian bakery find - Hokkaido milk bread - at home with this recipe!

Ingredients:
½ cup milk
4 teaspoons bread flour
½ cup milk
1  egg, beaten
½ teaspoon salt
2 ½ cups bread flour
2 teaspoons instant yeast
2 tablespoons superfine sugar, or more to taste
¼ cup butter, softened

Directions:
Make the tangzhong by heating up milk in a small pot. Stir in bread flour until a thick paste forms. Pour paste into a medium bowl. Add 1/2 cup milk and beaten egg; mix well. Place flour and yeast in a large mixing bowl. Mix with a spatula or by hand. Pour in tangzhong mixture. Stir well with a spatula until no dry spots remain. Gather dough in the middle of the bowl. Cover with a damp towel. Let rest for 20 minutes. Add salt to the dough and knead until incorporated. Repeat with sugar, 1 tablespoon at a time. Knead until dough is smooth, about 10 minutes. Add butter; keep kneading until evenly incorporated and dough is smooth. Form dough into a ball and place into a well oiled bowl. Turn dough to grease on all sides. Let proof at room temperature until doubled, about 1 hour. Turn dough out onto a clean work surface and deflate it. Press gently into a rectangle; roll up into a cylinder and transfer to a loaf pan. Let loaf proof until doubled, about 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Place loaf pan on the middle rack of the preheated oven and reduce oven temperature to 350 degrees F (175 degrees C). Bake until golden brown, 30 to 35 minutes. Cool for 5 minutes before inverting onto a cooling rack. Cool completely before slicing.

Prep time: 25 mins
Cook time: 35 mins
Total time: 3 hrs 25 mins
Yields: 1 loaf

Calories: 229.4
Fat: 7.6 g
Saturated fat: 4.3 g
Carbohydrates: 33.2 g
Sugars: 4.7 g
Dietary fiber: 1.1 g
Protein: 6.8 g
Cholesterol: 38.2 mg
Sodium: 167.6 mg
Potato Leek Cheese Soup


Ingredients:
leeks, celery, potato, water, milk, parmesan cheese, flour

Directions:
In a dutch oven or soup pot, add oil and cook leeks and celery for 5 minutes.
Sprinkle with flour and cook for 5 more minutes
Add potatoes and water; bring to boil.
Reduce heat, cook for 15 mins then stir in milk and cream, salt and pepper.
Simmer 10 more minutes.
Just before serving, add cheese and cook 1 min more.
Artichoke Pie
Category: main-dish
By Lisa Bianco

Can be used as an appetizer or with the main course.  Always a big hit with my family and friends.  Extremely easy to make.

Ingredients:
1 tablespoon olive oil
1 clove garlic, minced
2 (6 ounce) cans artichoke hearts, drained
½ cup Italian seasoned bread crumbs
½ cup grated Parmesan cheese, divided
1 (9 inch) unbaked 9 inch pie crust
3  eggs, beaten
1 (8 ounce) package mozzarella cheese, shredded

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium heat.  Saute garlic until it starts to brown.  Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese.  When heated through, transfer half of artichoke mixture to pie crust. Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese.  Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese. Bake in preheated oven for 45 minutes, or until crust begins to brown.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 6 to 8 servings

Calories: 364.7
Fat: 22.7 g
Saturated fat: 7.5 g
Carbohydrates: 24.1 g
Sugars: 0.9 g
Dietary fiber: 3 g
Protein: 17.7 g
Cholesterol: 106.5 mg
Sodium: 773.8 mg
Broiled Spam Appetizers


Ingredients:
cheddar cheese, celery, mayonnaise, fresh parsley

Directions:
"In medium bowl, combine all ingredients except toast. Spread mixture on toast triangles. Place on baking sheet. Broil 1 to 2 minutes or until cheese is melted."