xiaoxl/recipe_data huggingface dataset:
Chicken Ala King


Ingredients:
boneless chicken breasts, margarine, green bell pepper, mushrooms, cornstarch, heavy whipping cream, chicken broth, chopped pimiento, onion, poultry seasoning, mashed potatoes

Directions:
In large frying pan, saute chicken, onion, and bell pepper in margarine till chicken is opaque and cooked.
Remove to large saucepan or pot.
Over med-low heat, add mushrooms, pimentos, 3/4 cup broth (reserve the rest], poultry seasoning, and a nice sprinkle of salt and pepper.
Stir in heavy whipping cream.
Stir well.
Increase heat to medium and bring almost to a boil.
Stir in 3 tablespoons cornstarch mixed with 1/4 cup reserved broth.
Should thicken quickly.
Remove from heat and plate up over toast or mashed potatoes.
Chermoula Dressing


Ingredients:
fresh coriander, flat leaf parsley, garlic cloves, lemon juice, ground cumin, paprika, chili powder, ground cinnamon, salt, olive oil

Directions:
Put everything except the oil in a food processor and blend until smooth.
With the machine running, slowly pour in the oil.
Transfer to a bowl, taste and adjust seasoning if necessary, then cover and refrigerate until required.
PUFF PASTRY CHERRY BLOSSOMS


Ingredients:
puff pastry sheet, turbinado sugar, powdered sugar, milk, vanilla

Directions:
Cut your sheet of puff pastry into squares. I cut down the 3 vertical marks that are previously there.  I was left with 3 strips.  I cut each strip into 3 squares.  They are not perfectly square, but that's o.k!  You can make yours larger if you like.  Take one of your squares and place 1 tablespoon of filling in the center.  Don't use more than that, or you will have a mess.
Grab two opposite corners and pull up to center and pinch together.
Do the same with the other corners.  Now, pinch closed two seams and leave two open.
Lay  your cherry blossoms on a parchment lined baking sheet.
If you don't have parchment paper, grease your pan lightly.
Brush with egg wash.
Sprinkle sugar over pastry.
Bake at 375 degrees until very golden.
15 to 20 minutes.
Don't worry if a bit of your filling runs out.
You can take a knife and push it right back inches.
Prepare the glaze while the blossoms are baking . . .Mix confectioners sugar, milk and vanilla.
Make the glaze the consistency you like.
Once the blossoms have finished baking, glaze them while still warm.
Cheeky Chocolate Smoothie


Ingredients:
water, milk, banana, gingerroot, ground ginger, flax seed

Directions:
"Add all ingredients to blender and blend until smooth."
My Baked SPAGHETTI SQUASH Cakes


Ingredients:
spaghetti squash, shallots, onion, garlic, egg, flour, salt, baking powder, chili powder, black pepper, nutmeg

Directions:
follow Spaghetti Squash 101 from above: take your knife and poke a few holes in the skin, in a dotted line along where you plan to slice the squash in half (they do not have to be super deep]. Place the whole squash in the microwave for about 5-6 minutes. Let it cool slightly, cut off the stem end and then cut it in half along the dotted line you created.
place your cut squash (halves or quarters] face down in a glass dish with 4 tbsp of water and microwave for about 10 minutes. Let squash cool.
preheat oven to 400 degrees and line a cookie sheet with foil.  Spray foil well with cooking spray.
use a fork to scrape out the squash into long strands and place squash into a clean tea towel (or cheesecloth] and wring out as much liquid as possible. Place wrung out squash in a large bowl.
chop your shallots or onions and place into a bowl with garlic and squash.  Add 1 egg and combine. Add the flour, salt, pepper, baking powder, chili powder, and nutmeg. Stir very well.
using a 1/4 cup measure, pack it almost to the top and press the mixture into the cup to make compact. Turn cup over and tap out onto the palm of your hand.  Place cake on foil lined, oiled baking sheet.  Use the back of the measuring cup to press the cake down just a bit (it should be just under an inch thick].  Repeat with the rest of the mix until you have 8-10 cakes. Spray the top of your cakes.
place baking sheet in the center of the oven and bake for 20 minutes.  Take cakes out of oven, flip them over, and place back in the oven for 7-10 minutes.  Remove from oven and let the cakes cool for about 5 minutes.
top with avocado sauce, salsa, or plain sour cream - for italian version top with marinara sauce or even a little drizzle of pesto].
White Chocolate Biscotti
Category: world-cuisine
By Tavisha

Gorgeous white chocolate, apricot, and almond biscotti. So elegant ... and everyone will rave! Serve them plain or drizzled with melted white chocolate. Store in an airtight container.

Ingredients:
1 ½ cups sugar
½ cup butter, plus more for greasing
2  eggs
2 ¾ cups all-purpose flour, plus more for dusting
¾ cup chopped toasted almonds
¾ cup chopped dried apricots
¼ cup orange juice
3 (1 ounce) squares white chocolate, melted and cooled
3 (1 ounce) squares white chocolate, chopped
2 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon almond extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 cookie sheets. Combine sugar, butter, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour, almonds, apricots, orange juice, melted white chocolate, chopped white chocolate, baking powder, salt, and almond extract. Mix until well blended; dough will be sticky and very soft. Divide dough in 1/2 and carefully form into 2 long logs, each about 2-inches wide. Place each log on a prepared cookie sheet. Bake in the preheated oven until golden brown, 25 to 30 minutes, keeping a close eye that they don't get too brown. Cool on the cookie sheets for 10 minutes. Cut logs into 1/2-inch wide strips. Place cookies back on cookie sheets. Return to the oven and bake for 10 more minutes. Cool completely before serving.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr 5 mins
Yields: 40 cookies

Calories: 123.8
Fat: 4.9 g
Saturated fat: 2.4 g
Carbohydrates: 18.7 g
Sugars: 11.5 g
Dietary fiber: 0.6 g
Protein: 1.9 g
Cholesterol: 15.2 mg
Sodium: 112.3 mg
Orange Street Inn Oatmeal Souffle


Ingredients:
milk, butter, sugar, quick-cooking oatmeal, old fashioned oats, salt, brown sugar, cinnamon, mace, nutmeg, eggs, raisins, dried cranberries, walnuts, pecans

Directions:
Preheat oven to 325 degrees. Butter a 1 1/2 quart souffle dish or casserole, then cover the butter with a little sugar to coat it, like flouring a greased cake pan.
Scald milk and the 2 tablespoons of butter by heating together in a small saucepan until just below boiling. Slowly add the oatmeal, stirring constantly and continue cooking until thick, stirring often. Remove from heat and then add Neufchatel, salt, sugar, and spices, stirring briskly until cheese is melted. Beat the 3 yolks slightly and add to oatmeal mixture, stirring constantly. Stir in raisins and nuts.
Beat egg whites until stiff but still moist. Fold into oatmeal mixture with a rubber spatula. DO NOT OVER-FOLD, fold only until no large lumps of whites remain.
Spoon the mixture into the prepared souffle dish. Bake 35 to 40 minutes until mostly set but the center still trembles a little. Serve immediately with cream or warm milk.
Variation: For a more savory Oatmeal Bacon Souffle, omit sugar after buttering dish. Omit spices, raisins, and nuts. Instead, add 1 cup crisp, crumbled bacon, 1 1/4 teaspoon prepared mustard, and Tabasco to taste.
Dianne's Flavorful Chicken Pasta


Ingredients:
bow tie pasta, butter, chicken breasts, season salt, garlic powder, parsley, salt, pepper, crisp bacon, grape tomatoes, parmesan cheese

Directions:
Start preparing the bow tie pasta according to the package directions.
In a saucepan melt butter over medium heat.
Add chicken breasts, and then sprinkle seasonings equally over both.
Let chicken brown on one side, then turn over and brown on the other side.
Take chicken out of saucepan and cut into cubes.
Add back into pan and then add whipping cream.
Bring to a boil, and then turn down heat and let simmer for 5 minutes.
Then add bacon and tomatoes (if using] and let simmer for another 2-3 minutes.
Add parmesan and let melt.
Drain pasta and put into a serving bowl.
Pour sauce over and serve immediately.
May garnish with additional parmesan cheese.
Smoked Corn on the Cob


Ingredients:
honey, fresh lime juice

Directions:
Remove silk from cobs leaving husks and placing them back in place.
Soak in ice water for 1-2 hours.
Mix remaining ingredients together, set aside.
Towel dry then pull back husks and spread a thin layer over the corn. Replace husks and smoke in a smoker with wood of choice at 200 - 220  degrees. Smoke for 75 minutes.
Remove and add butter or enjoy as is.
Toffee Oat Cookies


Ingredients:
butter, brown sugar, sugar, eggs, vanilla extract, all-purpose flour, old fashioned oats, baking soda, baking powder, salt

Directions:
In mixing bowl, cream butter, and sugars.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Combine the flour, oats, baking soda, baking powder and salt; gradually add to creamed mixture.
Stir in toffee bits.
Drop by rounded tablespoonfuls 2 in.
apart onto ungreased baking sheets.
Bake at 375 for 10-12 min.
or until golden brown.
Cool for 1 min.
before removing to wire racks.
Eggplant Parmesan Bites
Category: appetizers-and-snacks
By Nashville Nosher

A bite-size version of one of my favorite entrees. It's eggplant Parmesan you can eat while standing up! Serve warm or room temperature.

Ingredients:
1 tablespoon sea salt (such as Diamond Crystal®), divided
1 small eggplant, cut into 1/2-inch rounds
1 cup Italian-seasoned bread crumbs
1  egg
1 teaspoon olive oil, or more as needed
½ cup ricotta cheese
24  pita chips, or more to taste
24  cherry tomatoes, or more to taste
24  basil leaves, or more to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Sprinkle 2 teaspoons salt over eggplant rounds in colander; allow to drain at least 30 minutes. Rinse salt off the eggplant. Spread bread crumbs into a shallow bowl and beat egg in a separate bowl. Dip eggplant into egg, allowing excess egg to drip off the eggplant; press into bread crumbs until eggplant slices are evenly coated on both sides. Arrange coated eggplant on a baking sheet and drizzle with olive oil. Bake in the preheated oven until lightly browned, about 10 minutes. Mix remaining 1 teaspoon salt with ricotta cheese in a bowl. Spoon ricotta cheese mixture onto each eggplant. Bake eggplant in the oven until cheese is heated through, 5 to 7 minutes. Place 1 eggplant slice onto each pita chip; top with a cherry tomato and basil leaf.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 15 mins
Yields: 24 servings

Calories: 70.5
Fat: 2.2 g
Saturated fat: 0.4 g
Carbohydrates: 9.8 g
Sugars: 1.2 g
Dietary fiber: 1.7 g
Protein: 2.6 g
Cholesterol: 9.4 mg
Sodium: 354.1 mg
Summertime Tuna Pasta Salad
Category: salad
By CORWYNN DARKHOLME

It's fresh, light, tasty and healthy. (Variation: If you are not a big tuna fan like me, try one 7.5 ounce can of salmon, drained and flaked.)

Ingredients:
1 cup creamy salad dressing (e.g. Miracle Whip)
1 teaspoon dried dill weed
½ teaspoon ground black pepper
2 cups elbow macaroni
1 (5 ounce) can tuna, drained
1 cup broccoli florets
1 cup chopped carrots
1 cup sliced celery
1 cup cucumber - peeled, seeded and chopped

Directions:
In  a large bowl, mix dressing, dill weed and ground black pepper. Mix in macaroni, tuna, broccoli, celery and cucumber until well blended. Cover and refrigerate until ready to serve.

Prep time: 25 mins
Total time: 25 mins
Yields: 8 servings

Calories: 221.2
Fat: 8.7 g
Saturated fat: 1.1 g
Carbohydrates: 26.9 g
Sugars: 5.9 g
Dietary fiber: 2 g
Protein: 8.1 g
Cholesterol: 14.7 mg
Sodium: 286.9 mg
Stuffed “Trap Door” Red Potatoes #RSC


Ingredients:
salt, pepper, garlic powder, chives, parmesan cheese, butter, parsley, cheddar cheese

Directions:
"Butter skins of the potatoes.  Cut 1/3 top of the flat side (as the potato lays]. Using a sharp paring knife slowly carve out the middle part of the potato.  (I kept scoring it and then dug the loose parts out with a spoon]  Be careful not to penetrate the skin on the sides or bottom.  In a mixing bowl combine the Ranch dressing, bread crumbs salt, pepper, garlic, chives, parsley. Place a slice of butter in the bottom of the scooped out potato ( use you thumb to push it in as far as it will go. Then add one spoonful of the mix and cover with parmesan cheese then cover with the potato lid. Cook for 40-50 minutes at 350°F  Add cheddar cheese on top if desired."
Parsnip and Herb Crisps


Ingredients:
parsnips, salt, herbs

Directions:
Parsnips and slice into rounds, as thinly as possible.
Heat 1 cm of sunflower oil in a large frying pan and add suitable amount of chips for your pan.
Fry for about a minute, turning once, until crisp and golden.
Lift out with a draining spoon and leave on a paper towel while you cook the rest.
Sprinkle with salt or other seasoning to serve.
Hayride Popcorn and Peanuts


Ingredients:
butter, dried dill weed, Worcestershire sauce, garlic powder, onion powder, salt

Directions:
In a large bowl, mix together the first 6 ingredients.
Add in popcorn, potato sticks, and nuts; toss to coat.
Transfer mixture to an ungreased rimmed baking sheet.
Bake in a 350° oven for 3 minutes, stir mixture and bake another 4-5 minutes.
Store in air-tight containers.
Ham and Mustard Potato Salad


Ingredients:
baby potatoes, smoked ham, asparagus, sun-dried tomato, spring onion, chives, mayonnaise, sour cream, grainy mustard

Directions:
Wash potatoes and cut into half or quarter (according to size of potato] and boil or steam them until just tender.
When cooked mix the potatoes, ham, asparagus, tomatoes, spring onions and half the chives, and toss gently with the mayonnaise, sour cream and mustard.
Chill. until cold and arrange the salad onto a serving plate, sprinkle with the remainder of the chives and serve immediately.
Ginger Marinated Tuna With Wasabi Butter


Ingredients:
tuna steaks, wasabi powder, unsalted butter, fresh cilantro, kosher salt, rice vinegar, sugar, dry sherry, soy sauce, scallion, garlic cloves

Directions:
For the butter, mix all ingredients together in a small bowl; cover and refrigerate until ready to serve.
For the marinade, place all ingredients in blender jar and blend until ingredients are coarsely chopped and blended.
Wash the tuna steaks under water, pat dry and place in shallow container.
Pour prepared marinade over tuna and allow to marinate for 30 minutes.
Preheat grill to medium-high.
Remove the tuna from marinade, spray lightly with non-stick cooking spray to prevent from sticking to grill.
Place the steaks on preheated grill and grill until your desired degree of doneness, turning once.
Top each cooked steak with 1/2 to 1 teaspoon wasabi butter and serve with additional butter on the side.
Please note that the cook time reflects the 30 minute marinade time.
Hamburger Helper Sloppy Joes (Crock Pot or Stove Top)


Ingredients:
ground beef, green bell pepper, onions, garlic, chili powder, bacon, water, tomato sauce, sugar, seasoning salt, black pepper, water

Directions:
For the Hamburger Helper, separate the pasta package from the seasoning mix package, and save the pasta to use in another recipe.
In a large skillet cook the ground beef with green bell pepper, onion, garlic and jalapeno pepper (if using] cook until the meat is well browned (about 10-12 minutes] drain fat.
Add in Hamburger Helper seasoning packet, water, cooked finely chopped bacon, chili powder, tomato sauce, tomato soup and sugar; cook uncovered for about 1 to 1-1/2 hours adding in more water if needed to thin to desired consistency (the longer you simmer this the richer and thicker it will be, cook only uncovered!].
Season with salt and pepper to taste.
Serve on soft fresh buns!
Chesapeake Greek Chicken


Ingredients:
chicken breasts, fresh lemon juice, olive oil, garlic cloves, oregano

Directions:
Mix lemon juice, oil, garlic, oregano, and Old Bay together until well blended.  Place Chicken is a ziptop bag and pour marinade over it.  Place in the fridge for at least 3 hours (overnight is best!].  Before baking, salt and pepper the meat to taste. Grill Chicken until internal temp is 160 degrees F.
Great to serve over a Greek Salad (lettuce, tomatoes, cucumbers, green peppers, feta cheese and olives with Greek Dressing].
Kali Orexi!  Good Appetite!
Raspberry Vatrushka Buns
Category: bread
By Petrovna

A vatrushka is a Russian open-faced pie or tart. Made with various doughs and pastries and dozens of fillings, vatrushki are a traditional tea-time treat. The most popular type is a yeast bun topped with sweet cottage cheese filling. This is a summer version, filled with fragrant fresh raspberries. The dough rises three times, a lengthy but time-proven method for a unique smoothness.

Ingredients:
1 teaspoon active dry yeast
¼ cup warm milk (no more than 100 degrees F/38 degrees C)
1 teaspoon all-purpose flour
1 ½ teaspoons castor sugar or superfine sugar
1 cup sifted all-purpose flour
¼ cup warm milk (no more than 100 degrees F/38 degrees C)
3 ½ tablespoons butter at room temperature
1  egg yolk
2 tablespoons castor sugar or superfine sugar
1 cup sifted all-purpose flour
½ teaspoon salt
2 ½ cups fresh raspberries
1  egg white, lightly beaten
2 tablespoons white sugar, or to taste - divided

Directions:
Sprinkle yeast over 1/4 cup of warm milk in a small bowl. Stir in 1 teaspoon flour and 1 1/2 teaspoon caster sugar; stir to dissolve. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Combine 1 cup sifted flour and 1/4 cup warm milk in a large bowl. Pour in the yeast mixture and mix well to form a sticky dough. Cover the bowl with plastic wrap, and cover the plastic-wrapped bowl with a clean kitchen towel. Let the dough rise in a warm place for until doubled, 2 hours or more. Beat butter, egg yolk, and 2 tablespoons caster sugar with an electric mixer until creamy, about 3 minutes. Add the butter mixture to the dough; pour in 1 cup flour and 1/2 teaspoon salt. Transfer the dough to a floured surface and knead until the dough is no longer sticky and feels  smooth and elastic, about 10 minutes. Place the dough into a lightly greased bowl, cover the bowl with plastic wrap, and top it with the towel. Let the dough rise again for 1 hour. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Return the dough to a floured work surface. Press down lightly with your hands to deflate it, and use a knife to cut the dough into 8 pieces. Shape each piece into a ball and arrange them on the prepared baking sheet. Place two glasses on the baking sheet to hold up the towel, and arrange the towel over the rolls to prevent them from drying out. Let rise for 30 minutes. Remove the towel and glasses. Dip the bottom of a 2-inch glass or jar in flour and press down in the center of each bun to form a hollow. Fill the buns with the raspberries. Brush the beaten egg white on the edges of the buns and sprinkle each bun with about 1 1/2 teaspoon sugar. Bake in the preheated oven until the buns are golden brown, about 25 minutes.

Prep time: 45 mins
Cook time: 25 mins
Total time: 4 hrs 40 mins
Yields: 8 3.5-inch buns

Calories: 223.1
Fat: 6.4 g
Saturated fat: 3.6 g
Carbohydrates: 36.5 g
Sugars: 9.7 g
Dietary fiber: 3.6 g
Protein: 5.1 g
Cholesterol: 40.2 mg
Sodium: 196.2 mg
Classic Hamburger


Ingredients:
lean ground beef, cooking onion, garlic, Worcestershire sauce, dried mint, eggs

Directions:
place beef into a large mixing bowl.
dice onion and add to mixture.
add remaining ingredients and mix thouroughly.
make medium sized balls and place on one side of plastic wrap layoug out 4 balls per length of wrap.
fold other half of wrap over top of the ball and press flat.
fold four patties and freeze or cook immediately.
Puff Pastry Chicken Pot Pie
Category: main-dish
By Yoly

What's better than a chicken pot pie? A chicken pot pie topped with a flaky puff pastry!

Ingredients:
1 (17.5 ounce) package frozen puff pastry, thawed
⅓ cup butter
½ medium onion, chopped
1 stalk celery, sliced
⅓ cup flour
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon celery seed
1 cup milk
2 cups chicken broth
1 pound cooked chicken breast, cubed
1 (12 ounce) package frozen mixed vegetables

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Roll out 1 sheet of puff pastry into an 11-inch square. Press into a 9-inch pie dish, cut off extra pastry, and prick thoroughly with a fork. Press a sheet of aluminum foil right onto pastry. Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside. Meanwhile, melt better in a skillet over medium-low heat and cook onions and celery until soft and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed. Cook and stir until mixture is paste-like. Slowly add milk to the skillet while stirring constantly, about 5 minutes. Continue stirring and slowly add broth a little at a time. Cook until thickened, 7 to 10 minutes, constantly stirring. Add chicken and  . Cook until vegetables are thawed, 3 to 5 minutes. Pour chicken mixture into pre-baked puff pastry shell. Roll out a second sheet of pastry into an 11-inch square and place on top of chicken mixture. Cut off extra pastry and crimp edges. Bake in the preheated oven until pastry is lightly browned, 45 to 50 minutes.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 620.4
Fat: 45.1 g
Saturated fat: 14.8 g
Carbohydrates: 40 g
Sugars: 2.6 g
Dietary fiber: 3 g
Protein: 14.5 g
Cholesterol: 50.7 mg
Sodium: 846.5 mg
Old-Fashioned Lemonade
Category: drinks
By EJRIPPY

Ah, the taste of summer. This classic lemonade recipe is the one my mom used to make for me when I was little. It's the perfect combination of sweet and tart! When using a clear pitcher, adding a few of the juiced lemon halves makes it look prettier.

Ingredients:
6  lemons
1 cup white sugar
6 cups cold water

Directions:
Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and counter top before cutting in half and juicing. In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water.  Stir. Adjust water to taste. Chill and serve over ice.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 150.6
Fat: 0.3 g
Carbohydrates: 44.9 g
Sugars: 33.3 g
Dietary fiber: 5.1 g
Protein: 1.3 g
Sodium: 3.2 mg
Churros
Category: everyday-cooking
By Delia

These Mexican fritters are very common at fairs. In my border hometown, the line at this stand is always overwhelming. People wait hours in line just to get a taste of these churros. I have run across several recipes but this is the best one by far.

Ingredients:
1 cup water
2 ½ tablespoons white sugar
½ teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
½ cup white sugar, or to taste
1 teaspoon ground cinnamon

Directions:
In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball. Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Pipe 5- to 6-inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Do not overcrowd the oil. Fry until golden; drain on paper towels. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

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

Calories: 691.3
Fat: 51.1 g
Saturated fat: 6.7 g
Carbohydrates: 57.1 g
Sugars: 32.9 g
Dietary fiber: 1.1 g
Protein: 3.3 g
Sodium: 293.1 mg