xiaoxl/recipe_data huggingface dataset:
Chicken and Dumplings III
Category: soups-stews-and-chili
By Melissa

My mom used to make this recipe for us growing up. Now I make it for my family and they all love it! It's simple yet delicious! Enjoy!

Ingredients:
6  boneless chicken thighs
2 (10.75 ounce) cans  condensed cream of celery soup
salt and pepper to taste
1 (12 ounce) package refrigerated biscuit dough

Directions:
In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot. Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.

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

Calories: 376.4
Fat: 18.3 g
Saturated fat: 4.8 g
Carbohydrates: 31.4 g
Sugars: 5.5 g
Dietary fiber: 1 g
Protein: 20.8 g
Cholesterol: 68.4 mg
Sodium: 1377 mg
Spinach Nuggets


Ingredients:
frozen spinach, flax seed meal, wheat germ, cheddar cheese, eggs

Directions:
Heat oven to 375.
Lightly coat baking sheet with oil or use a non-stick mini muffin pan.
Combine all ingredients well.
Shape into nuggets or spoon into muffin pan and bake for 20-25 minutes.  (Turn nuggets over after 15 minutes].
Serve with Ranch Dressing for dipping.
Saffron Seafood Soup


Ingredients:
onion, garlic cloves, celery, olive oil, tomatoes, white wine, bay leaf, saffron, parsley

Directions:
- Add the olive oil in a sauce pan and fry on low heat the onion, garlic and celery.
- When the onion becomes golden, add the tomatoes and the glass of white wine, and cook for approximately 5 minutes.
- Add the bay leaf, stock and saffron, bring to boil, reduce the heat, cover with the lid and simmer during 25 minutes.
- Cut the pollock in pieces of approximately 2 cm, peel the scampi leaving the tail and making a shallow cut along the back. Add the pollock and the scampis to the soup and cook for 5 minutes.
- Season with salt and pepper according to taste.
- Serve with parsley on top.
Mango Oatmeal Breakfast Smoothie
Category: breakfast-and-brunch
By maggiemai

A great way to start off your day! For a creamier taste, use milk in place of orange juice. You can use vanilla yogurt instead of plain yogurt, if desired.

Ingredients:
½ cup orange juice
½ cup frozen mango chunks
½  banana, cut into chunks
⅓ cup plain yogurt
¼ cup oats

Directions:
Blend orange juice, mango, banana, yogurt, and oats together in a blender until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 smoothie

Calories: 290.1
Fat: 3.3 g
Saturated fat: 1.2 g
Carbohydrates: 59.9 g
Sugars: 35.8 g
Dietary fiber: 5.3 g
Protein: 8.9 g
Cholesterol: 4.9 mg
Sodium: 61.9 mg
Grandma's Spaghetti and Cheese Pudding


Ingredients:
spaghetti, low fat cottage cheese, feta cheese, eggs, olive oil, sea salt, white pepper

Directions:
Boil the pasta following the instructions on the package. (10-12 minutes].
Preheat your oven at 392?.
Coat the oven tray with some olive oil.
Drain the spaghetti and put them in a large bowl.
Whisk the eggs with salt and pepper and pour them over the pasta.
Using a fork, blend cheeses together and when they have a paste-like consistency add them over the spaghetti.
*Add sliced/mashed garlic. (optional].
Mix well, then put them in the oven tray.
Place the tray in the oven and cook for about 30-35 minutes, until golden and crispy. You can use the grill for the last 10 minutes to create a lovely crust on top.
Ham and Cheese Crepes
Category: breakfast-and-brunch
By lutzflcat

You'll find ham and cheese crepes being sold by street vendors all over Paris, as well as in cafes and bistros. But it's a classic combination that's popular all over the world, and they're so very easy to make. Optional: garnish with chopped parsley.

Ingredients:
1 ¼ cups all-purpose flour
1 cup milk
4  large eggs
1 tablespoon melted butter
1 teaspoon butter
1 medium onion, thinly sliced
2 teaspoons butter, divided, or more as needed
2 tablespoons Dijon mustard
½ slice thinly sliced ham
8 ounces shredded Gruyere cheese

Directions:
Add flour, milk, eggs, and melted butter to a blender and process until smooth, 1 to 2 minutes. Set batter aside for at least 20 minutes. Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside. Coat a crepe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Ladle about 1/4 cup batter into the pan, swirling the pan to thinly coat the entire bottom. Cook until small brown spots appear on the bottom of the crepe, about 2 minutes. Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, buttering the pan as needed and stacking crepes between pieces of parchment or waxed paper. Assemble crepes, one at a time, in the still-warm pan; spread some mustard over one half, cover mustard with some ham slices, and top with Gruyere cheese. Fold the other side over the filling, pressing down slightly, and heat briefly just until the cheese starts to melt. Fold crepe in half again. Each finished crepe should end up about 1/4 the size of the original.

Prep time: 25 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 10 servings

Calories: 222.1
Fat: 12.5 g
Saturated fat: 6.8 g
Carbohydrates: 15 g
Sugars: 1.9 g
Dietary fiber: 0.6 g
Protein: 12.1 g
Cholesterol: 108.4 mg
Sodium: 225 mg
Roasted Cauliflower, Leek & Garlic Soup


Ingredients:
leeks, garlic, head cauliflower, olive oil, sea salt, ground black pepper, ground nutmeg, low sodium chicken broth, bay leaves, skim milk, fresh basil, hot water

Directions:
Preheat oven to 425.  Place large baking sheet in oven.  While preheating, toss leeks garlic and cauliflower with 1 tbsp oil, sea salt, black pepper and nutmeg.  Roast in center of oven, stirring occasionally until cauliflower is browned and almost tender, 25 to 30 minutes.
Remove garlic from baking sheet and set aside.  Scrape leeks and cauliflower into large saucepan.  Add chicken broth and bay leaves.  When cool enough, squeeze garlic from skins into saucepan and discard skins.  Bring to a boil then reduce heat.  Cover and simmer until leeks are very tender, 10 to 15 minutes.
Working in batches puree in a food processor or blender and pour into saucepan. Stir in milk. Reheat before serving.
Place basil in a blender.  Add hot water and puree until smooth.  Ladle soup into warm bowls.  Add a spoonful of basil into each, using a toothpick swirl decoratively into soup.
Braised Seitan With Brussels, Kale and Sun-Dried Tomatoes


Ingredients:
olive oil, shallots, seitan, Brussels sprout, garlic cloves, dried thyme, dried basil, dried tarragon, salt, fresh ground black pepper, sun-dried tomato, vegetable broth, red wine, kale

Directions:
Preheat a large pan over medium-high heat.  Saute the shallots and seitan in 2 T olive oil for about 7 minutes, until they have both browned.  Add the Brussels sprouts and saute for 3 more minutes, adding a little extra olive oil if need be.  Add the garlic, herbs, salt, and pepper, and saute for another minute.  Mix in the sun-dried tomatoes.
Add the vegetable broth and wine.  Once the liquid is boiling, add the chopped kale.  Stir the kale until it is wilted.  Cover the pan, leaving a little room for steam to escape, and lower the heat.  Simmer for 5-7 minutes.  Taste and adjust the salt, serve immediately,.
Creamsicle Cheesecake


Ingredients:
cream cheese, sugar, eggs, sour cream, vanilla, graham cracker crumb crust

Directions:
Preheat oven to 350º.  In a large bowl, beat the cream cheese and sugar until light and fluffy.  Add the eggs, beat well.  Add the sour cream and vanilla, mix well.  Place 1 cup of the mixture in a small bowl and stir in the orange extract and the yellow and red food colors.
Pour the remaining cream cheese mixture into the pie crust.  Drop the orange cream cheese mixture into it by spoonfuls and swirl with a knife to create a marbled effect.  Bake for 30-35 minutes or until firm around the edges.  The center will be slightly loose.  Allow to cool for 1 hour then cover and chill for at least 8 hours before serving.
Rosemary Cod With Mashed Rutabaga


Ingredients:
cod fish fillets, vanilla bean, butter, fine sea salt, fresh rosemary, fresh ground black pepper, olive oil

Directions:
Soak the fish in ice water for 15 to 20 minutes. Pat dry with paper towels.
Preheat the oven to 400°F (200°C].
Bring a large pot of water to a boil. Add a pinch of salt and the rutabaga and cook for 25 to 30 minutes, until soft. Drain and then return to the pot and cook over low heat, 1 to 2 minutes.
Puree rutabaga in a food processor and return to pot.
Add vanilla seeds to the mashed rutabaga. (Discard the bean or add it to a canister of sugar to make aromatic vanilla sugar.].
Stir butter into the rutabaga mixture until it melts. Season with a pinch salt. Keep warm.
Meanwhile, make a small incision through the skin of each cod fillet and carefully insert a rosemary sprig. Sprinkle with salt and pepper and rub with olive oil. Place fish in a roasting pan and cook for about 15 minutes, until the fish flakes easily.
Place a heaping scoop of rutabaga on each plate and top with fish. Serve.
Garlicky Potatoes
Category: side-dish
By sal

Potatoes are boiled in chicken broth and mashed with garlic, cream, sour cream, chives and butter.

Ingredients:
2 quarts chicken broth
5 pounds potatoes, peeled and quartered
5 cloves garlic, chopped
1 cup heavy cream
½ cup sour cream
3 tablespoons chopped fresh chives
½ teaspoon salt
¼ cup melted butter

Directions:
Bring chicken broth to a boil.   Add potatoes and cook until tender but still firm, about 15 minutes; drain, reserving broth. Stir in garlic, cream and 1 to 2 tablespoons broth; mash until creamy.  Blend in sour cream, chives, salt and butter.  Heat through and serve.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 8 servings

Calories: 407
Fat: 20 g
Saturated fat: 12.4 g
Carbohydrates: 53.2 g
Sugars: 2.3 g
Dietary fiber: 5.2 g
Protein: 5.6 g
Cholesterol: 62.3 mg
Sodium: 820.9 mg
German Chocolate Brownies


Ingredients:
butter, sugar, vanilla, eggs, flour, baking powder, salt, butter, brown sugar, corn syrup, milk, flaked coconut, pecans, walnuts

Directions:
Preheat oven to 325.
Melt 1/2 cup butter and add 4 oz chopped chocolate to melt over low heat.
Cool 10 minutes or more.
Add sugar and vanilla.
Add beaten eggs and beat well.
Whisk together the flour, baking powder, salt and add to the mixture.
Mis well and spread in 8 inch or 9 inch square glass pan that has been buttered.
Bake at 325 for 18-23 minutes until a knife inserted is clean when removed.
Remove and set the oven to broil.
Combine the 2 T. of melted butter with 1/2 cup of brown sugar, the 2 T. of corn syrup, the 2 T. of milk.
Stir in the 1 cup of flaked coconut and 1/2 cup finely chopped nuts.
Drop the misture by teaspoonsful evenly over the warm brownies.
Spread gently.
Broil 4 inches from the heat for 1-2 minutes or until bubbly.
Cool 1 hour.
Ham and Split Pea Soup Recipe - A Great Soup
Category: soups-stews-and-chili
By Chef John

With the slightly sweet, somewhat salty, and subtly smoky flavor of the ham, this hearty soup is the ideal fall or winter soup -- a great one for lunches, or as a starter for dinner.

Ingredients:
2 tablespoons butter
½  onion, diced
2 ribs celery, diced
3 cloves garlic, sliced
1 pound ham, diced
1  bay leaf
1 pound dried split peas
1 quart chicken stock
2 ½ cups water
salt and ground black pepper to taste

Directions:
Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes. Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 8 servings

Calories: 373.7
Fat: 14.4 g
Saturated fat: 5.8 g
Carbohydrates: 37 g
Sugars: 5.7 g
Dietary fiber: 15 g
Protein: 25.1 g
Cholesterol: 39.8 mg
Sodium: 1186.7 mg
2 Layer Baked Ziti


Ingredients:
onion, garlic cloves, olive oil, ground beef, salt, ziti pasta, butter, flour, milk, parmesan cheese, pepper, mozzarella cheese

Directions:
Sauté chopped onion in olive oil until tender. Add garlic and sauté one minute more. Crumble ground beef into pan and brown. Drain beef mixture and return to pan. Stir in spaghetti sauce and 1/2 teaspoons of salt and set aside.
Melt butter in heavy saucepan, and whisk in flour until smooth. Cook for 1 minute, whisking constantly. Gradually whisk in milk and whisk till mixture is thick and bubbly. Stir in parmesan cheese, remaining salt, and the pepper. stir till mixed well. Poor mixture over your cooked ziti noodles and mix well, making sure the noodles are well covered with Alfredo sauce.
Transfer noodles to a lightly greased 9x13 casserole dish. Top evenly with the ground beef and spaghetti mixture. Sprinkle with mozzarella cheese. Bake at 350°F for 25-30 minutes till heated through and cheese is melted.
Modern Moussaka #A1


Ingredients:
tomatoes, kosher salt, pepper, basil, extra virgin olive oil, yellow bell pepper, yukon gold potatoes, yellow onion, fresh garlic, lean ground turkey, fresh spinach leaves, crushed red pepper flakes, kosher salt, fresh ground pepper

Directions:
Preheat oven to 350 degrees.
Rinse and dry tomatoes.  Cut a thin slice off of both ends of each tomato then cut into halves and place in a bowl.  Add olive oil, salt, pepper and basil, toss gently.  Remove the tomatoes from the bowl and place on baking sheet about an inch apart (save the remaining oil mixture for use later]. Put to the side.
Rinse and dry pepper.  Toss the pepper in the bowl with the remaining oil mixture coating all sides. Place on the baking sheet apart from the tomatoes.
Place the baking sheet on top rack in a 350 degree oven for a total of 30 minutes Turn over the tomatoes and pepper after 15 minutes. Remove tomatoes from the baking sheet onto a plate for use later.  Place the bell pepper in a zipper sealed bag.  Put to the side.
Reduce the oven to 325 degrees.
TIP Set timers so you can continue preparing other items during cook times.
Scrub potatoes, leaving the skin on place in pot of water, bring to a boil, lower and cook until ¾ done. Remove from water place on plate for use later.
Heat 1 tablespoon of vegetable oil in sauté pan, add diced onions, cook until beginning to brown, add garlic, cook for another minute or so until golden.  Add the turkey to the pan, continue stirring and cook until browned. Stir in the A.1. sauce, cook for 2-3 minutes.  Remove pan from heat set to side for use later.
Rinse, dry and lightly chop spinach leaves.  Warm goat cheese in pot on stove, add spinach and keep cooking on low until creamy. Add the crushed red pepper, a pinch of kosher salt and fresh ground pepper. Remove from heat and place to the side for use later.
Rub the remaining vegetable oil onto a baking sheet.
Slice Yukon gold potatoes lengthwise about ¼” should get 6 slices from each potato.  Place each potato slice on baking sheet about an inch apart.
Layer as following: 3 tablespoons of ground turkey on top of each potato slice. Halved tomato slice on top of ground turkey. 1 tablespoon of creamed spinach on top of tomato.
Remove roasted pepper from sealed bag and remove the skin, seeds and stem.  Slice into 12 uniform size pieces.  Place pepper on top of the creamed spinach.
Bake in oven 15-20 minutes and serve.
Cheesy Baked Tortellini With Salmon


Ingredients:
alfredo sauce, fresh dill, green onions, olive oil, salmon fillets, mozzarella cheese

Directions:
Preheat oven to 400°F.
Boil salted water in a large pot. Add pasta when water is boiling and cook until just done, about 5 minutes.
Meanwhile, pour alfredo sauce in a medium saucepan and heat to medium. Add dill and green onions and salt and pepper to taste; let heat through but do NOT boil.
In small frying pan, heat olive oil and add fish. Cook through, approximately 3 minutes on each side. Cut up and salt and pepper to taste.
When tortellini is done, add to sauce in saucepan. Gently stir in salmon. Add half the mozzarella. Pour into casserole dish sprayed with nonstick spray and sprinkle remaining cheese on top.
Bake in oven for 15 minutes or until lightly browned.
Avocado Quick Bread
Category: bread
By MICHELLECA

A rich and moist spiced quick bread made with avocado. Sounds weird but it's great! This bread is  moist and rich and...GREEN!

Ingredients:
2 ⅔ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
¾ teaspoon salt
¾ teaspoon ground cinnamon
¾ teaspoon ground allspice
½ cup butter, softened
1 ⅞ cups white sugar
3  eggs
1 ½ cups mashed ripe avocado
¾ cup buttermilk
¾ cup chopped pecans
½ cup raisins
1 tablespoon grated orange zest

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, cinnamon and allspice. Set aside. In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then mix in the mashed avocado. Stir in the dry ingredients alternately with the buttermilk until just mixed. Fold in the chopped pecans, raisins and orange zest. Divide the batter evenly between the two loaf pans. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Allow loaves to cool in pan for at least 20 minutes before removing.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 2 - 9x5 inch loaves

Calories: 257.3
Fat: 11.1 g
Saturated fat: 3.8 g
Carbohydrates: 37.5 g
Sugars: 22 g
Dietary fiber: 2.2 g
Protein: 3.9 g
Cholesterol: 40.5 mg
Sodium: 254.5 mg
Plum Ice Cream


Ingredients:
plums, coconut milk, pitted dates, maple syrup, banana

Directions:
Place all the ingredients in a blender and blend until smooth., Freeze overnight.
Ultimate Corned Beef


Ingredients:
corned beef, onion, oranges, celery, water

Directions:
Preheat the oven to 300°F.
Line a roasting pan with a double layer of heavy-duty aluminum foil, enough to wrap the meat tightly.
Rinse the corned beef and pat it dry. Place it on the foil. Arrange the onion and orange slices over and around the meat. Sprinkle on the pickling spices, lay on the celery stalks, and pour on the water. Wrap very tightly and pinch the edges well to seal.
Bake the corned beef for 4 hours, or until a few bubbles begin to escape.
Healthier Honey-Sesame Chicken
Category: world-cuisine
By Yoly

This is a 'healthier' version of honey-sesame chicken. It is baked instead of fried and the chicken is not battered, making it healthier. All the flavors are here and the only thing sacrificed are the calories! Serve over rice with additional sauce on the side.

Ingredients:
⅓ cup honey
¼ cup ketchup
¼ cup olive oil
2 tablespoons sesame seeds
2 tablespoons low-sodium soy sauce
1 tablespoon freshly squeezed lemon juice
1 tablespoon Sriracha sauce
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon ground ginger
1 pound chicken breast, cut into 1-inch cubes

Directions:
Mix honey, ketchup, olive oil, sesame seeds, soy sauce, lemon juice, Sriracha sauce, salt, pepper, garlic powder, and ginger in a bowl until well combined. Add chicken pieces and toss to coat. Cover and refrigerate for 2 to 6 hours. Preheat the oven to 350 degrees F (175 degrees C). Transfer chicken and sauce into an oven-proof dish. Bake in the preheated oven for 8 minutes. Remove from oven and turn chicken pieces over. Bake until chicken is no longer pink in the center and the juices run clear, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs 30 mins
Yields: 3 servings

Calories: 507.4
Fat: 24.7 g
Saturated fat: 3.9 g
Carbohydrates: 40.1 g
Sugars: 35.9 g
Dietary fiber: 1.3 g
Protein: 33.7 g
Cholesterol: 86.1 mg
Sodium: 1254.1 mg
Spinach Flour Tortillas


Ingredients:
flour, salt, baking powder, pepper, olive oil, frozen spinach, water

Directions:
Put spinach and water in a saucepan and bring to a boil. Simmer 5-10 minutes until spinach is tender and breaks apart easily. Remove from heat. Do not drain. Use a spoon to chop spinach somewhat. It should break up easily. If it doesn't, cook it a little more.
Mix flour, salt, baking powder and a few sprinkles of mixed pepper in a mixing bowl.
Add olive oil and mix well, using your hands if necessary. You don't need to over mix, just try to lightly spread the oil throughout the flour mixture.
Add the cooked spinach with water and stir to blend well. The dough will most likely be sticky. Add flour a little at a time until dough is soft but easy to handle, kneading it in with your hands. It is better if the dough is still a little tacky because it will pick up flour when you roll the tortillas.
Lay the dough out on a floured board and make a tube shape. Cut into 8 equal size pieces. I cut the tube in half, than half each half, than half each quarter to make 8 fairly equal sized pieces. Set aside the pieces.
Working with one piece at a time, roll the dough around in your hand to make a ball. Place on floured board and using a rolling pin, roll it into a flat circle about 9-10 inches in diameter. As you roll, lift edges and check periodically to make sure dough is not sticking to the board. Add flour to the top or bottom as needed to keep dough from sticking. Use as little flour as possible. Too much flour worked into the dough will make it hard.
Heat a 10-inch cast iron griddle on the stove over medium heat. If you prefer, use a paper towel dipped in olive oil and spread over pan lightly. Do not let pan get too hot and smoke. Lay tortilla in pan and cook each side for about 1-2 minutes. Remove from pan and lay flat on a plate. Repeat with each piece of dough, oiling pan as preferred between tortillas. If pan gets too hot during cooking, remove from burner for a few minutes to cool slightly, but pan should be hot when you place the tortilla on the surface.
Do not overcook your tortillas. If your pan is not hot enough, it takes too long to cook the tortilla and it will become tough and lose its softness.
To store, stack tortillas with a piece of waxed paper between each one and seal in plastic bag. Freeze for two weeks or store in fridge for several days. If frozen, let thaw completely at room temperature to avoid breaking when separating.  Reheat filled tortilla over a griddle or in the microwave. Do not overheat in microwave as the tortilla will become tough.