xiaoxl/recipe_data huggingface dataset:
Chiarello's Herb Roasted Turkey


Ingredients:
extra virgin olive oil, salt, black pepper, fresh rosemary, fresh thyme, fresh sage, oregano, lemon, carrots, celery, water, all-purpose flour, butter

Directions:
Heat oven to 375 degrees F.
Wash the turkey, inside and out, and dry well. Coat inside and outside with olive oil. Season turkey on the outside with salt and pepper, pressing it in to adhere. Place 2 rosemary sprigs, 1 thyme sprig, 1 sage sprig, 1 oregano sprig and lemon halves inside the cavity of the turkey. Place cooling rack or roasting rack in bottom of large roasting pan. Place turkey on rack, and arrange carrots, celery and remaining herbs on bottom of pan around turkey. Pour 4 cups (1 carton] chicken broth and water over vegetables and herbs.
Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone] reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours, basting with pan broth every 30 minutes. Remove turkey from the pan and let rest for 15 minutes before carving. Strain and reserve pan juices, and discard vegetables.
While turkey is resting, make the gravy. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. Add pan juices and 4 cups (1 carton] of chicken broth; heat to boiling over high heat. Reduce the heat and let simmer until thickened and ready to serve.
Carve turkey as desired, and serve with gravy.
Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello - June 2010.
Mushroom Pork Loins


Ingredients:
milk, mushroom, red onion, Worcestershire sauce

Directions:
In a small sauce pot, mix soup, milk, salt and pepper together on low heat. Keep on low heat while cooking pork.
Place a sauté pan on high heat and drizzle with olive oil or spray.
Place pork into the pan and add Worcestershire sauce, mushroom, and red onion.
Flip pork over. It will be done when slightly browned on both sides. If needed, you can add more oil or Worcestershire sauce to keep the pork moist.
Add cooked mushroom and onion to the soup/sauce mixture and stir.
Season to taste.
Place pork on the plate and top with sauce.
Creamy Bacon-Wrapped Chicken
Category: meat-and-poultry
By jenkin421

This is the YUMMIEST dish ever! You will get this one requested over and over.

Ingredients:
2 (8 ounce) packages cream cheese, softened
2 bunches green onions, chopped
salt and ground black pepper to taste
6  skinless, boneless chicken breast halves - pounded 1/4 inch thick
2 (16 ounce) packages sliced bacon

Directions:
Preheat oven to 400 degrees F (200 degrees C). Mix cream cheese and green onions in a bowl; season with salt and black pepper. Spread about 1/4 cup of cream cheese mixture over each chicken breast. Starting at the narrow end, roll chicken breasts over filling. Wrap each chicken breast in 4 slices of bacon. Set wrapped chicken on a rack set in a baking dish. Bake in the preheated oven until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a breast reads 160 degrees F (70 degrees C), about 1 hour.

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

Calories: 673.5
Fat: 49.4 g
Saturated fat: 23.9 g
Carbohydrates: 8.2 g
Sugars: 1.9 g
Dietary fiber: 1.9 g
Protein: 48.4 g
Cholesterol: 197.8 mg
Sodium: 1433.9 mg
Asian Cucumber Salad


Ingredients:
English seedless cucumbers, salt, water, sugar, white vinegar, salt

Directions:
Trim off each end with shape knife making thin 1/8” slice from front to back.  Repeat these steps until done.  Place into a large bowl with 1/3 cup salt and water to cover the cucumber slices.  Soak in the salt water for 30 minutes and drain the cucumber pieces and running cold water to wash off the salt water.  Place into a colander to drain.
In a mixing bowl combine the sugar, vinegar and salt mixing well.  In a serving dish add in the cucumber slices and sugar and vinegar mixture and combine together and place into refrigerator overnight.  Serve chill.
Spicy Mexican Shrimp Cocktail
Category: appetizers-and-snacks
By Rich

Cooked shrimp are chilled in a spicy tomato-juice cocktail with avocado, red onion, and cilantro. Serve in one large bowl or ladle into individual bowls.

Ingredients:
2 pounds cooked shrimp, peeled and deveined
½ cup finely chopped red onion
1  habanero pepper, diced
¼ cup fresh cilantro, chopped
1  jalapeno pepper, diced
1 tablespoon crushed garlic
1 ½ cups tomato and clam juice cocktail
¼ cup fresh lime juice
¼ cup ketchup
¼ cup prepared horseradish
1 teaspoon hot pepper sauce, or to taste
salt to taste
1  ripe avocado - peeled, pitted, and chopped

Directions:
Mix shrimp, red onion, habanero pepper, cilantro, jalapeno pepper, and garlic in a large bowl; add tomato and clam juice cocktail, lime juice, ketchup, horseradish, and hot pepper sauce and stir. Season mixture with salt. Gently stir avocado into the mixture taking care to not mash the avocado. Cover bowl with plastic wrap and refrigerate for 2 to 3 hours before serving.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 6 servings

Calories: 226
Fat: 6.3 g
Saturated fat: 1.1 g
Carbohydrates: 16.1 g
Sugars: 6.2 g
Dietary fiber: 3.3 g
Protein: 26.4 g
Cholesterol: 230.4 mg
Sodium: 662.3 mg
Bacon and Tomato Quesadillas
Category: trusted-brands-recipes-and-tips
By Red Gold

It's like a Mexican version of a BLT!  You choose whether you want it smoky or zesty by the flavor of petite diced tomatoes you use.  Crispy bacon and fresh basil add a new variation to the classic quesadilla.  A perfect party finger food or quick snack.

Ingredients:
8 (8 inch) flour tortillas
2 cups shredded Mexican blend cheese
1 (10 ounce) can RED GOLD® Petite Diced Tomatoes with Chipotle
8 slices bacon, cooked and crumbled
½ cup chopped fresh basil
2 tablespoons vegetable oil
Sour cream

Directions:
Layer on half of each tortilla: 1/4 cup cheese, 2 tablespoons diced tomatoes. 1 tablespoon bacon and 1 tablespoon basil.  Fold each tortilla in half to form a half circle. Lightly coat a large nonstick skillet or griddle with oil.  Cook each quesadilla, over medium-high heat for 1 1/2 minutes on each side until cheese is melted and tortilla is lightly browned. Cut the quesadilla into 4 wedges and serve with sour cream.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 366.4
Fat: 20.2 g
Saturated fat: 9.6 g
Carbohydrates: 31.1 g
Dietary fiber: 2 g
Protein: 14.2 g
Cholesterol: 38.2 mg
Sodium: 733.1 mg
Gnocchi


Ingredients:
russet potatoes, all-purpose flour, egg, kosher salt

Directions:
Peel potatoes and boil until they are soft (about 30 minutes]. Retain hot water for use later.
While still warm, press through a potato ricer into a large mixing bowl.
Reheat water use to boil potatoes and return to a boil. Set up ice bath with 6 cups ice and 6 cups water near boiling water.
Make well in center of riced potatoes and pour flour on the potatoes.
Make a well in the middle of the flour using the back of the measuring scoop. Place egg and salt in center of well and using a fork, stir into flour and potatoes.
Once egg is mixed in, kneading gently until a ball is formed. Knead gently until fully blended and ball is dry to touch.
Roll baseball-sized ball of dough into 3/4-inch diameter dowels.
If desired, create a crease down the middle of each dowel.
Cut dowels into 1-inch long pieces.
Drop these pieces into boiling water and cook until they float (about 1 minute]. Make sure not to put more than a single layer worth of gnocchi in the water at a time.
As gnocchi float to top of boiling water, remove them to ice bath using a slotted spoon.
Only put the amount of one potful in the ice bath at a time. As the next batch of gnocchi forms, remove gnocchi from ice bath and place on a cooling rack or paper towel.
Continue with remaining dough, forming dowels, cutting into 1-inch pieces and cooking until all dough is used.
Once all the gnocchi is cooked, heat a large pan to medium-high heat. Melt a tablespoon of butter in the pan, and toss half of the gnocchi to coat with melted butter. Heat in the pan until one side browns, then flip over using tongs. Continue cooking until the other side browns, then move gnocchi back to the cooling rack. Once the pan is emptied, melt the other tablespoon of butter in the pan and repeat with remaining gnocchi.
Once the gnocchi cools, place in a sealed container with wax paper to separate layers of gnocchi.
Top with my pesto sauce (http://www.food.com/recipe/light-pesto-sauce-523752] or tomato sauce (http://www.food.com/recipe/tomato-basil-mushroom-pasta-sauce-525170].
Brunch B T on English Muffins


Ingredients:
English muffins, Miracle Whip light, bacon, red onions, beefsteak tomato, fresh basil, dried basil

Directions:
Toast muffins and spread each muffin half with 1 Tbs Miracle Whip.
Cut bacon slices in half. Lay 3 bacon slice halves on top of each muffin half.
If including onion, top each with a slice of onion.
Top onion (or bacon] with a slice of tomato.
Sprinkle basil over the top.
Apple Slaw With Pineapple
Category: salad
By Aly

Great side dish!

Ingredients:
½ cup heavy whipping cream
½ cup mayonnaise
1 tablespoon white sugar
4 cups finely shredded cabbage
1 large red apple, cored and diced
1 (8 ounce) can crushed pineapple, drained

Directions:
Whisk cream, mayonnaise, and sugar in a large salad bowl until sugar has dissolved. Gently fold in cabbage, apple, and pineapple to coat with dressing. Refrigerate until serving time.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 servings

Calories: 102.7
Fat: 7 g
Saturated fat: 2.8 g
Carbohydrates: 10.4 g
Sugars: 7 g
Dietary fiber: 1.2 g
Protein: 0.7 g
Cholesterol: 16.1 mg
Sodium: 78 mg
Wild Grape Starter
Category: bread
By Sharon

Use unwashed, organically grown red or purple grapes for this recipe. The white powder found on the skins of the grapes is yeast.   If you wish, you can switch to bread flour on the 5th day.  The starter is fully active and ready to use in 9 days.

Ingredients:
1 pound grapes
1 cup whole wheat flour

Directions:
Stem grapes into a medium mixing bowl.  Crush with hands. Cover with cheesecloth, and set aside for three days at room temperature. After three days there should be bubbles in the grape juice, indicating fermentation has begun.  Strain liquid, and discard skins.  Return to bowl, and stir in 1 cup whole wheat flour.  Set aside for 24 hours at room temperature. Measure 1 cup starter, discard any extra, and transfer to a 1 quart glass or ceramic container with a lid. Stir in 1 scant cup bread flour and 1 cup water.  The mixture should resemble a thick batter; add more water or flour if necessary to achieve this consistency. Cover loosely with lid.  Let stand at room temperature for 24 hours. Repeat the following day.  Some activity should be noticeable: the mixture should be starting to bubble.   Repeat twice more. You will need to discard some of the mixture each day. Starter should be quite active.  Begin feeding regularly, every 4 to 6 hours, doubling the starter each time. For instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water. Alternatively, store in the refrigerator, and feed weekly.

Yields: 1 cup starter

Calories: 729.1
Fat: 4.9 g
Saturated fat: 1.2 g
Carbohydrates: 167.8 g
Sugars: 76.6 g
Dietary fiber: 19.2 g
Protein: 19.4 g
Sodium: 15.1 mg
The Doctor's Sourdough Bread


Ingredients:
water, milk, butter, active dry yeast, honey, unbleached flour, wheat germ, sugar, salt, baking soda

Directions:
Mix the starter and 2 1/2 Cups of the flour and all the water the night before you want to bake.
Let stand in warm place overnight.
Next morning mix in the butter with warm milk and stir in yeast until until dissolved.
Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ.
Sprinkle sugar, salt, and baking soda over the mixture.
Gentlypress into dough and mix lightly.
Allow to stand from 30 to 50 minutes until mixture is bubbly.
Add enough flour until the dough cleans the sides of the bowl.
Then place the dough on a lightly floured board and kead 100 times or until silky mixture is developed.
Form into 4 1-lb loaves, place in well-greased loaf pans 9 x 3 size.
Let rise until double, about 2 to 3 hours in a warm room.
Then bake in hot oven, 400 degrees F, for 20 minutes.
Reduce oven temp. to 325 degrees F. and bake 20 minutes longer or until thoroughly baked.
Remove from pans and place loaves on rack to cool.
Butter tops of loaves to prevent hard crustyness.
Pineapple & Pork Kabobs


Ingredients:
limes, juice of, olive oil, brown sugar, fresh pineapple, green peppers, red onions

Directions:
In a large, glass or ceramic bowl, mix together the pineapple juice, lime juice, olive oil, and brown sugar. Add the chopped onions and stir to mix. Add the pork, toss to coat, cover, and refrigerate for at least 4 hours or up to overnight, stirring several times during soaking.
Trim and core the pineapple (or use commercially available fresh pineapple]. Cut the fruit into 1 1/2 to 2 inch chunks. You will have about 4 cups of cubes, or about 18 cubes.
Thread the pork, pineapple, peppers and onions on six 12-inch skewers. Each skewer should have approximately 6 cubes of meat and 3 cubes of pineapple. Discard the marinade.
Grill for 12 to 15 minutes, turning several times, or until the meat reaches the desired degree of doneness and the pineapple is lightly charred. To check for doneness, insert an instant-read thermometer into a thick piece of meat. The thermometer should register 155°F or slightly higher.
Remove the pork, pineapple and vegetables from the skewers and serve.
Poppyseed Chicken Casserole


Ingredients:
sour cream, poppy seed, butter

Directions:
Combine first 4 ingredients together and spoon into a lightly greased 11x7 baking dish.
Combine crackers and butter and sprinkle over chicken mixture.
Bake uncovered at 350 for 30 minutes.
Delicious Chicken Pie


Ingredients:
green onions, yellow bell pepper, green bell pepper, French style green beans, mayonnaise, cheddar cheese, sliced water chestnuts, sour cream, garlic powder, black pepper, egg

Directions:
Preheat oven to 350°F.
Prepare the rice according to package instructions and set aside.
Sauté onions, peppers, and mushrooms in oil and set aside.
Combine all ingredients except 1 cup of cheese and pie crust, into large bowl and mix well.
Pour into greased 9-inch glass pie plate.
Top with remaining 1 cup cheese and set aside.
Roll out pie crust, cut into 1/2-inch wide strips and cover dish in lattice design, then brush dough lightly with egg.
Place in 350°F oven for 30 minutes, when top is golden brown, remove, let cool, and enjoy.
This dish is an excellent way to use holiday turkey leftovers, plus it freezes well.
Glazed Beef Loaf


Ingredients:
milk, eggs, cheddar cheese, carrot, onion, salt, pepper, lean ground beef, brown sugar, ketchup, prepared mustard

Directions:
In a bowl combine, milk, eggs, and bread; let stand for 5 minutes.
Add the cheese, carrot onion, salt and pepper.
Crumble beef over mixture and mix well.
Shape into a loaf in a greased 13x9-inch baking pan.
Bake uncovered for 1 1/4 hours, drain.
Combine brown sugar, ketchup, and mustard; spread over meat loaf.
Bake 15 minutes longer until meat is no longer pink and drain meat.
Collard Greens


Ingredients:
sweet paprika, kosher salt, onion powder, black pepper, cayenne, garlic powder, dry mustard, dried thyme, olive oil, bacon, yellow onion, garlic cloves, white wine vinegar, smoked ham hock

Directions:
For the seasoning mixture: In a small bowl, combine the paprika, salt, onion powder, black pepper, cayenne, garlic powder, mustard and thyme. Mix to blend. Set aside.
For the collards: Remove the stems and ribs from the collard greens. Stack the leaves and roll them up like a cigar. Slice into 1-inch strips. Wash in cold water and shake off excess.
Heat the olive oil in a large stockpot over medium-low heat. Add the bacon, onions and garlic; saute until the onions have softened and are just starting to color, 10 to 12 minutes. Stir in 1 tablespoon of the seasoning mixture and mix well. Add the chicken stock, vinegar and 2 cups water. Stir, then add the collard greens and ham hock to the pot. Bring to a boil, cover and reduce to a simmer. Cook for about 2 hours, or until the collards are tender, stirring every 20 minutes.
Remove the ham hock and pull all the meat from the bone. Chop into smaller pieces, then return to the pot. Stir to combine. Remove the collard and meat mixture from the pot, shake off excess cooking liquid and transfer to a serving plate.
Chocolate Coconut Scones


Ingredients:
all-purpose flour, sugar, baking powder, salt, butter, egg, unsweetened coconut milk, milk, milk

Directions:
Lightly grease a baking sheet; set aside. In a medium mixing bowl combine flour, the 3 tablespoons sugar, the baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside.
In a small mixing bowl combine egg, coconut milk, coconut, and chocolate pieces. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Quickly knead by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. On the prepared baking sheet, pat or lightly roll dough into a 7-inch circle. Cut into 8 wedges; do not separate wedges. If desired, brush tops of scones with milk and sprinkle with coarse sugar.
Bake in a 400 degree F oven for 20 to 25 minutes or until golden. Transfer to a wire rack to cool for 5 minutes. Separate scones. Cool completely. Transfer to an airtight container or bag and store at room temperature for up to 3 days, or in the freezer for up to 3 months. Makes 8 scones.
Strawberry-Lemon Poke Cake
Category: desserts
By My Hot Southern Mess

A delicious strawberry-lemon version of everyone's favorite poke cake that is perfect for warmer weather get-togethers.

Ingredients:
1 (15.25 ounce) package vanilla cake mix (such as Betty Crocker®)
1 cup water
3  eggs
⅓ cup vegetable oil
2 (3.4 ounce) packages instant lemon pudding mix, divided
2 (8 ounce) containers whipped topping (such as Cool Whip), divided
2 (16 ounce) packages fresh strawberries, diced, divided
¾ cup white sugar
2 tablespoons cornstarch
2 tablespoons lemon zest, divided

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Combine cake mix, water, eggs, oil, and 1 box lemon pudding in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Immediately after baking, poke holes down through cake with the rounded handle of a wooden spoon in 1-inch intervals. Set aside to cool for 20 minutes. While cake is baking, combine one 8-ounce container of whipped topping with remaining package of lemon pudding mix in a small bowl. Mix until pudding is well incorporated. Place in the refrigerator until ready to use. Add one 16-ounce package of diced strawberries to a saucepan with sugar, cornstarch, and 2 teaspoons lemon zest. Cook over medium heat until it begins to boil, about 5 minutes. Reduce heat to medium-low and allow to simmer until strawberries soften, sugar has fully dissolved, and syrup has thickened, about 10 minutes. Remove from heat and let cool. Spread lemon pudding mixture evenly across the cooled cake, allowing it to go into the holes. Pour and spread strawberry syrup mixture on top of the lemon layer. Cover and refrigerate for 4 hours. Frost cake with remaining 8 ounces of whipped topping and top with remaining strawberries and remaining lemon zest.

Prep time: 20 mins
Cook time: 30 mins
Total time: 5 hrs 10 mins
Yields: 1 9x13-inch cake

Calories: 231.9
Fat: 8.9 g
Saturated fat: 4 g
Carbohydrates: 35.5 g
Sugars: 18 g
Dietary fiber: 1 g
Protein: 1.7 g
Cholesterol: 20.8 mg
Sodium: 232.4 mg
Lemon Gelato (for ice cream machine)


Ingredients:
milk, lemons, zest of, vanilla bean, sugar, salt

Directions:
Heat milk in sauce pan to a simmer.
Put the lemon zest and vanilla bean in a bowl, and add the hot milk.
When cool, cover and allow to infuse for about 8 hours or overnight in the refrigerator.
Strain the milk into a sauce pan, add half the sugar, and bring to a simmer.
Whisk the egg yolks with the remaining sugar until combined.
Gradually dribble the hot milk into the egg yolks, half a cup at a time, whisking to heat the yolks without cooking them.
When all the milk has been added, cook the mixture over medium heat, stirring continuously, for about 4 to 5 minutes or until the mixture is thick enough to coat the back of a spoon and leave a trail when a finger is run over the spoon (Don't overcook the eggs; doing so will change the flavor of the gelato].
Stir in a pinch of salt, and straininto a heatproof bowl set over ice.
Cover, and refrigerate for at least 6 hours or overnight.
Transfer mixture to an ice cream machine, and process according to directions.
Transfer gelato to a container and return to freezer for about 2 hours.
Serve in chilled glasses.
Stuffed Cabbage with Cranberry Sauce


Ingredients:
jellied cranberry sauce, tomato sauce, water, brown sugar, raisins, fresh cranberries, apple, head of cabbage, ground beef, rice, salt, fresh ground pepper, egg, onion, ketchup

Directions:
Mix the cranberry sauce, tomato sauce, 1 cup water, lemon, and sugar in a saucepan.
Bring to a boil; then add the raisins and the fresh cranberries.
Peel, core, and dice the apple and add.
Simmer for another 5 minutes.
Core the cabbage and place in a large pot with water to cover.
Bring to a boil and then simmer, covered, about 10 minutes or until wilted.
Cover with cold water and drain.
(Alternately, you can place the cored cabbage in the freezer for several days. Defrost 24 hours before making the cabbage. It will wilt naturally.] In a large bowl mix the meat, rice, salt and freshly ground pepper to taste, egg, onion, 1/2 cup water, and ketchup, blending with your fingers until well mixed.
Trim the ribs off the cabbage, remove the outside leaves, and line a large flameproof casserole with them.
Pull off the inside leaves and place them one by one on a board, outside down.
Fill with a heaping tablespoon or two of the filling, depending on the size of the leaf.
Fold up like an envelope, top first, then bottom and then the 2 sides.
Place seam side down in the lined casserole.
Repeat with the rest of the cabbage and the filling.
Pour the sauce over the stuffed cabbage and simmer, covered, for 2 hours.
Then place the stuffed cabbage in a preheated 300 degree Fahrenheit oven and bake, uncovered, for one half hour more.
Tip: Another American way to make this dish is to make a sauce of 3/4 cup ketchup, 1- 1/2-2 cups tomato juice, 3/4 cup brown sugar, the juice of 1 large lemon, and sour salt to taste.
Make this dish ahead.
It tastes much better the next day.
Also, this is a good recipe to double.
Freeze one portion for unexpected guests.