xiaoxl/recipe_data huggingface dataset:
Chicken Chili Verde


Ingredients:
boneless skinless chicken breasts, boneless skinless chicken thighs, white beans, salsa verde, sweet onion, green bell pepper, garlic cloves, cumin, adobo seasoning, salt, pepper, cilantro, extra virgin olive oil, tortilla chips, sour cream

Directions:
Chop all vegetables.
Add chicken and stock to a large dutch oven/soup pot. Bring to a boil and poach until chicken is cooked through, about ten minutes. Remove chicken and set aside to cool. Divide stock in half.
Meanwhile, in a small sauce pan, add EVOO, onion, jalapeno and bell pepper, cook until softened, five to eight minutes.
Once peppers and onions are cooked, add garlic, cumin, adobo, salsa verde and white beans and two cups of the reserved stock. Bring to a simmer.
In a food processor, pulse tortilla chips dry until well ground. Use a high speed setting, you want the chips as finely ground as possible. Once ground, add the remaining 2 cups of stock. Combine thoroughly.
Transfer vegetable and stock mixture from sauce pan to the soup pot.
Shred cooled chicken by hand directly into soup pot. Aim for 1/2 inches to 1 inches sized pieces. Slowly add tortilla chip/stock mixture while stirring. Add Salt, pepper and cilantro.
Allow chili to cook down for at least 30 minutes. The longer it cooks, the better the flavors meld and the better it tastes, so this is a great meal to prepare early and leave on the stove. Tastes even better the next day too, if you manage to hold on to your leftovers!
Serve in bowls topped with your favorite chili toppings with extra tortilla chips alongside for dipping.
Ziti Alla Zucca (Ziti With Pumpkin)


Ingredients:
extra virgin olive oil, onion, garlic clove, pumpkin, water, fresh parsley, ziti pasta, parmigiano-reggiano cheese

Directions:
In a large pan, heat the olive oil over high heat and add the onion, garlic, and pumpkin and cook 1 minute.
Add the water, salt and pepper, lower heat to medium and cover, cooking until the pumpkin is soft, about 8 minutes.
Add the red pepper flakes and parsley and keep warm.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the ziti according to the package directions, until tender yet al dente.
Toss the pasta with the cooked pumpkin 1 minute over high heat. Divide evenly among 4 warmed pasta bowls, topped with freshly grated Parmigiano-Reggiano.
Green Papaya Salad


Ingredients:
green chilies, garlic cloves, palm sugar, papayas, carrot, string bean, peanuts, tomatoes, lime juice, fish sauce

Directions:
"Using a mortar and pestle, crush the chili and garlic. Add the dried shrimps, continue crushing. Add the sugar and continue to pound. Add the remaining ingredients and pound lightly, mix well. Taste and adjust the seasoning-you are looking for a balance between sweet, spicy, salty and sour."
Baked Rhubarb Sauce
Category: side-dish
By BigShotsMom

I can't believe I didn't like this as a child! It cooks down to a sweet, tart, spicy sauce that can be eaten alone, mixed with oatmeal, served over ice cream, or to accompany pork. My daughter even spreads it on toast.

Ingredients:
1 pound fresh rhubarb, trimmed and cut into 1-inch pieces
½ cup white sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 pinch salt

Directions:
Preheat the oven to 300 degrees F (150 degrees C). Place rhubarb in a casserole dish. Mix sugar, cinnamon, cloves, and salt together and sprinkle evenly over the rhubarb. Cover and bake in the preheated oven until rhubarb is soft, 30 to 45 minutes. Remove from oven and stir vigorously to break down rhubarb into a sauce. Serve warm, chilled, or at room temperature.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 121.5
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 30.4 g
Sugars: 26.2 g
Dietary fiber: 2.2 g
Protein: 1 g
Sodium: 43.5 mg
Java-Splashed Hot Chocolate


Ingredients:
instant coffee granules, white chocolate, sugar

Directions:
Chop chocolate., Pour milk into a large saucepan over medium-high heat., Stir in coffee granules., Bring to a boil, stirring often until coffee is dissolved., Whisk chocolate into milk until melted., sweeten if desired., Pour into mugs., Top with miniature marshmallows or fresh whipped cream, if you wish.
Ghoul-Camole


Ingredients:
avocados, fresh cilantro, garlic cloves, shallot, lime juice, sour cream, tomatoes, Tabasco sauce

Directions:
"Process all ingredients together until the mixture has a lumpy consistency."
Asian Style Pork and Noodles


Ingredients:
hoisin sauce, cider vinegar, ketchup, coarse salt, broccoli, sugar snap peas, snow peas, cornstarch

Directions:
In small bowl, combine oj, hoisin, vinegar, ketchup,  and 3/4 t salt; set aside.  Trim broccoli and seperate into heads.
In large pot of salted boiling water, cook pasta til al dente according to pkg directions, adding broccoli and peas during last minute of cook time.  Drain; transfer to large bowl.
In large skillet, heat oil over medium.  Dredge pork in cornstarch, shaking off excess.  Saute pork til lightly browned and cooked through, about 3 minute  Pour in reserved sauce and bring to a boil.  Add to bowl with noodles; toss to combine.
Polenta With Home Style Marinara Sauce


Ingredients:
diced tomatoes, tomato paste, sweet onion, fresh garlic cloves, olive oil, wine, dried oregano, black pepper, yellow cornmeal, water, butter, parmesan cheese

Directions:
Prepare the sauce first:
Peel the onion and the garlic cloves; mince both finely.
Place the olive oil in a large stock pot and heat over medium high heat.  Add the minced garlic and onion.  Brown lightly, about 5 to 6 minutes stirring frequently.
Lower heat to low and add tomatoes, wine, oregano, pepper and cane sugar.  Cover and let simmer for about 40 to 45 minutes, stirring occasionally.
Now prepare the polenta:
Place the water  in a medium sized saucepan.  Bring to a boil over medium high heat.  Whisk in the cornmeal slowly in a very thin stream.  If you add it too fast, it will lump.  Add the butter.
Lower the heat to low and stir constantly with a wooden spoon until the mixture is very thick, about 15 to 20 minutes or until it pulls away from the sides of the pan.
Pour polenta into a serving platter and top with marinara sauce and parmesan cheese.
Serves 6 to 8.
Italian Sausage in Tomato Ragu


Ingredients:
sweet Italian sausage links, yellow onion, dry red wine, soy sauce, garlic cloves, tomato sauce, fresh parsley, red pepper flakes

Directions:
Brown the sausages in a large saute pan until good and brown on each side.  Remove sausage and put on a plate to catch juices.
Drain any excess fat from the pan, do not clean pan, keep the bits on the bottom.
Slice your onion and cook over medium heat until translucent.
Add garlic to the onions during the last few minutes of cooking, be careful not to burn your garlic.
Add wine to pan to deglaze.
Add tomato sauce, chicken stock and soy sauce.
Cut the sausage into 1/2 inch slices and add back into the pan.
Chop parsley and add to the pan with red pepper flakes.
Cook until gravy thickens for about 15 - 20 minutes.
Seafood Cocktail  Sauce


Ingredients:
mayonnaise, tomato paste, Worcestershire sauce, lemon juice, horseradish, garlic clove, cayenne pepper

Directions:
Combine all ingredients., Keep in refrigerator till ready to serve.
Chipotle Shrimp or Scallop Scampi With Fettuccine


Ingredients:
shrimp, chipotle chile in adobo, shallots, garlic, olive oil, dry white wine, Dijon mustard, Worcestershire sauce, butter, fresh lemon juice, salt, black pepper, fettuccine, parmesan cheese

Directions:
Saute the chopped chipotle peppers, shallots (if using] and garlic in oil for about 2 minutes.
Add in uncooked shrimp; cook stirring constantly for about 3 minutes or until the shrimp is pink; remove the mixture to a bowl, cover to keep warm and set aside.
To the skillet add in the wine, Dijon mustard and Worcestershire sauce; cook for 4 minutes over medium-high heat.
Return the shrimp mixture back to the skillet, then add in butter and lemon juice; cook for about 2 minutes or until heated through and combined.
Season with salt and black pepper.
Place the cooked fettuccine in a large serving platter or dish; Place the shrimp mixture on top of the pasta; toss to combine.
Sprinkle with Parmesan cheese.
Asian Noodle Soup


Ingredients:
chicken broth, garlic clove, fresh ginger, tamari soy sauce, carrot, bok choy, mushroom, frozen corn, scallions, cilantro

Directions:
Combine broth, garlic clove, ginger, and soy sauce in a large stockpot; bring to a simmer.
Add pork, cover and simmer about 15-20 minutes.  Internal temperature of pork:  155°F.
Remove pork; keep warm.  Add carrots and cover, venting slightly; simmer 10 minutes.
Add bok choy,  mushrooms, corn, scallions and cilantro; simmer about 5 minutes until veggies are tender.
Cook the noodles according to package directions and drain.
Add chili garlic sauce to soup and season with salt and pepper.
Discard garlic clove and ginger.
Thinly slice pork and add on top soup/ noodles in bowl.
Air Fryer One-Bite Roasted Potatoes
Category: uncategorized
By Yoly

These air-fried roasted one-bite potatoes are crispy on the outside and creamy on the inside. Quick and easy to make.

Ingredients:
½ pound mini potatoes
2 teaspoons extra-virgin olive oil
2 teaspoons dry Italian-style salad dressing mix
salt and ground black pepper to taste

Directions:
Preheat the air fryer to 400 degrees F (200 degrees C). Wash and dry potatoes. Trim edges to make a flat surface on both ends. Combine extra-virgin olive oil and salad dressing mix in a large bowl. Add potatoes and toss until potatoes are well coated. Place in a single layer into the air fryer basket. Cook in batches if necessary. Air fry until potatoes are golden brown, 5 to 7 minutes. Flip potatoes and air fry for an additional 2 to 3 minutes. Season with salt and pepper.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 131.9
Fat: 4.8 g
Saturated fat: 0.7 g
Carbohydrates: 20.3 g
Sugars: 1.4 g
Dietary fiber: 2.5 g
Protein: 2.3 g
Sodium: 166.8 mg
Roast Goose With Juniper Sauce


Ingredients:
goose, onions, olive oil, all-purpose flour, dry marsala, water, English mustard powder, red currant jam

Directions:
Preheat the oven to 425°F
Remove the lumps of fat from the inside cavity and prick the goose all over with a fork.
Rub salt thoroughly on the inside and outside of the goose, and wrap aluminum foil around the legs.
Place in a roasting pan upside down and place pan in oven to roast for twenty five minutes.
Turn the oven temperature down to 350°F Roast 1 hour, then remove the bird to pour out the fat that has accumulated in the pan and take the foil off the legs.
Be very careful, because the fat is dangerously hot.
He also suggests adding parboiled potatoes to the pan now.
Turn the bird right side up and put it back in the oven for another 30 minutes to an hour.
While the goose is in the oven, prepare the juniper sauce by cooking the onion in the olive oil on low heat about 30 minutes, stirring occasionally.
Stir in the flour and cook a few more minutes.
Now stir in the marsala, stock, and juniper berries.
Season with salt, pepper, and mustard powder, and simmer gently 20 minutes.
Then stir in the grain mustard and simmer 5 more minutes.
When the thigh meat on the goose is pierced and the juices run clear, the bird is done.
Let the meat rest about 10 minutes, then carve.
Just before serving, stir redcurrant jam into sauce.
Butternut Squash and Chickpea Stew With Couscous


Ingredients:
olive oil, carrot, onion, red bell pepper, whole cumin seed, bay leaf, chickpeas, couscous

Directions:
Heat oil in saucepan. Saute' carrots,onion and red bell pepper until softened. Stir in cumin seeds and bay leaf.
Puree 3/4 cup of chickpeas and 3/4 cup butternut squash soup in blender until smooth.
Add to carrot/onion/pepper mixture. Add the remainder chickpeas and soup. Simmer 15 to 20 minutes. Season with salt and pepper.
Meanwhile, place couscous in heat-proof bowl and stir in 1 1/2 cups boiling water.
Cover, and let stand 3 to 5 minutes, or until all liquid is absorbed. Fluff with fork.
Divide couscous among 6 bowls . Ladle chickpea stew around couscous in each bowl.
Mangolini


Ingredients:
fresh basil leaves, ginger ale

Directions:
"Mix the mango juice/nectar with the bubbly beverage of your choice. Chill and serve."
ANGEL FOOD CAKE


Ingredients:
caster sugar, cake flour, cream of tartar, salt, vanilla

Directions:
preheat oven to 160 Celsius.
in a small bowl, sift together 3/4 cup sugar and the cake flour. Set aside.
beat egg whites until just frothy, then add cream of tartar and salt.
beat until till just combined then add the remaining 3/4 cup of sugar in 4 additions.
once all the sugar has been added, beat egg whites to soft peaks.
once you have soft peaks, add the vanilla and beat for a few seconds.
fold in the flour/sugar mix in 6 additions, sifting it over the egg mix each addition.
spoon batter into an UNGREASED 9 inch tube tin with a removeable bottom. level the top with a spatula and tap the pan on a bench once or twice to remove air bubbles.
cook for 40 - 50 minutes, until the top springs back when lightly pressed.
remove from oven and turn tin upside down on a wire rack. leave UPSIDE DOWN to cool completely.
to remove cake, gently run a thin knife around the sides and centre of tin. push the bottom up to remove cake.
place upside down on a plate and use the knife to remove rest of tin.
decorate as desired. I used whipped cream, sliced banana and fresh passionfruit.
Creamy Potato and Peppered Bacon Soup


Ingredients:
chicken broth, sweet onion, potatoes, milk, butter, flour, garlic powder, black pepper, sea salt, dried oregano, fresh chives

Directions:
In a large stockpot, combine two large chicken thighs and 3 quarts of water.  Bring to a boil over high heat and turn to medium high.  Let cook for about 25 to 30 minutes.  Remove chicken from water and save for another recipe.  Wash potatoes and cut into 1 inch chunks.  Add to boiling water.  Roughly chop onion and add to the pot.  If you are using canned broth, simply bring to a boil and add the potatoes and onion.  Add garlic powder, salt, pepper and oregano.   Cook, over medium high heat, for about 20 minutes or until potatoes are tender.
Meanwhile, in a large skillet, cook bacon over medium high heat until nicely browned. Drain on paper towels.   Cut into 1/2 inch pieces and add to the pot.
In a medium sized saucepan, melt butter over medium high heat.
Add flour and stir.
Slowly add milk, whisking constantly until mixture thickens, about 10 to 12 minutes.
Pour into soup.  Cook and stir over medium high heat for an additional 10 to 12 minutes.
Sprinkle with fresh chives and serve with a green salad and soft French bread.  Serves 8 to 10.
Fresh Parsley & Soy Sauce Marinated Flank Steak


Ingredients:
soy sauce, white wine, fresh parsley, garlic, garlic powder

Directions:
NOTE** If you are grilling over a gas grill or on a indoors grilling machine, add 1 Tablespoon liquid smoke to marinade.
Mix the soy sauce, parsley, onion, garlic, and wine together is a marinating dish.
Score steak diagonally making diamond-shaped cuts on both sides of the meat without cutting all the way.
Place meat in the mixed marinate making sure that it is well covered with the marinade sauce.
Cover and refrigerate meat at least 24 hours.
Throw used marinade away-- DO NOT REUSE.
Grill meat until done to your choice.
Slice cooked meat thinly on the diagnal across the narrow width and serve.
Pomegranate (or Cranberry) Gelatin


Ingredients:
pomegranate juice, sugar, unflavored gelatin

Directions:
Heat 1 cup fruit juice in small saucepan until it just simmers, do not cook for any length of time.
Turn off heat and stir in sugar, if using.
Place remaining 1 cup cold juice in a medium bowl and sprinkle with gelatin, stir, let sit for 2 minutes and stir again.
Add warm juice to cold juice, stir, and pour mixture into an 8 x 8-inch pan.
Refrigerate until firm (about 4 hours], and cut into cubes.
Not Your Typical Chili...  Hot & Healthy!


Ingredients:
lean ground turkey, yellow onions, red bell pepper, green bell pepper, garlic, whole tomatoes, diced tomatoes, Rotel tomatoes & chilies, kidney beans, black beans

Directions:
In a large chili pot on medium high brown ground turkey.
Drop your temperature, add onions, garlic, bell peppers, and seasoning.
Your mixture will quickly dry up, add the jalapeños and pepper rings (with juice!] for moisture.  If that doesn't cut it use the juice from a one of the cans of tomatoes.
Once onions turn translucent again drop your temperature, add all remaining ingredients.
Allow to simmer for at least three hours stirring every 30mins.
If the chili ends up too hot for your or anyone in the family serve with sour cream which will cut the heat. (and make it EVEN BETTER]  We also like to add fresh chopped onions and crushed whole wheat crackers on top but this is optional depending on you preferences.
Caramel Macchiato(Vegan Style)


Ingredients:
water, granulated sugar, vanilla extract

Directions:
To make the vanilla syrup, combine sugar and water in a sauce pan. Bring to boil over high heat and boil for 5 minutes. Let cool and add vanilla extract. Stir well and keep in a sealed container, refrigerated.
To make coffee, either use an espresso machine to make coffee and steam milk, or heat milk until hot, but not boiling on stove-top and transfer to a blender. Blend until frothy. For espresso, if you don’t have a machine, just make double strength coffee.
The proper way to make a caramel macchiato is vanilla in the bottom, steamed milk, leaving 1/2 inch from the top, topped with foam, then your shot or shots of espresso, finally topped with a caramel cross hatch which is 7 lines one way 7 lines the other way and 2 full circles all the way around the outer cup.
Chicken Mushroom Barley Soup


Ingredients:
garlic cloves, leek, onion, fresh rosemary, rosemary, olive oil, white wine, chicken broth, white button mushrooms, pearl barley, chicken breasts, pepper, thyme, bay leaf, carrots, celery

Directions:
Mince garlic; slice leek longways then chop.
Place a standard dutch oven(or soup pot if you don't have a dutch oven] on the stove top.
Add a splash of olive oil, garlic, leek, onion and rosemary and saute over medium high heat for several minutes.
Add white wine and stir gently for one minute.
Add chicken broth, mushrooms, bay leaves, carrots, celery,and barley and increase heat slightly. Stir occasionally until mixture comes to a boil. Reduce heat to simmer.
Chop chicken into strips. Add a splash of olive oil to a frying pan and brown chicken on both sides. While chicken is cooking, season with pepper & thyme.
Add chicken to soup mixture. Again bring mixture to a boil. After it reaches the boiling stage, reduce heat to simmer and partially cover.
Cook approximately 30 minutes (stirring occasionally] to insure chicken is cooked through.
Cream of Cauliflower-Jicama Curry Soup


Ingredients:
light butter, onion, turmeric, cumin, ground fenugreek, saffron thread, crushed red pepper flakes, head cauliflower, jicama, half-and-half, kosher salt, fresh ground black pepper, green onion

Directions:
Melt butter in a large pot, then add diced onion. Sweat the onion until slightly browned, about 5 minutes. Stir in saffron (crushed], tumeric, cumin, fenugreek, and red pepper flakes and cook for another 3 minutes.
Add jicama pieces and stir for another 3 minutes, making sure to coat everything with the seasoning. Add cauliflower pieces and repeat the process, cooking for another 3 minutes and stirring frequently to coat.
Add stock and cook on medium heat for another 20 minutes or until cauliflower is tender, stirring occasionally.
Stir in half-and-half and add salt and pepper, adjusting to suit your personal taste.
Using an immersion blender, puree the solid ingredients in the pan. Alternately, transfer to a food processor, working in batches, then return to the pot.
Stir in green onion pieces and serve. Add crispy chicken skin if a more savory soup is desired (note, of course, that this will increase the calories considerably].
Easy Never Forgotten Guacamole
Category: appetizers-and-snacks
By JULESKI

This guacamole has been a hit at our house for years. Great for the Superbowl or any occasion. Sour cream and cream cheese make the guac extra creamy. Spice it up with crushed red pepper.

Ingredients:
3  avocados - peeled, pitted and diced
1 tablespoon sour cream
2 (3 ounce) packages cream cheese, softened
2 tablespoons salsa
1 pinch salt
1 dash ground black pepper
1 dash garlic salt
1 dash onion powder

Directions:
In a small bowl, mix together the avocados, sour cream, cream cheese and salsa. Blend to desired consistency. In a small bowl mix the salt, pepper, garlic salt and onion powder. Stir into the avocado mixture. Cover and chill in the refrigerator 1/2 hour before serving.

Prep time: 10 mins
Total time: 40 mins
Yields: 2 cups

Calories: 100.3
Fat: 9.4 g
Saturated fat: 3.3 g
Carbohydrates: 3.8 g
Sugars: 0.4 g
Dietary fiber: 2.6 g
Protein: 1.6 g
Cholesterol: 12.1 mg
Sodium: 67.4 mg
Easy Chicken Dressing Bake


Ingredients:
boneless skinless chicken breasts, mozzarella cheese, herb seasoned stuffing mix, butter

Directions:
Grease bottom of 9 x 13" pan., Place chicken breasts in pan and cover with sliced mozarella cheese., Cover with soup., Top with stuffing mix., Pour melted butter over stuffing mix., Bake at 375 degrees for about 45 minutes., Serve and enjoy.
Eyeball Platter


Ingredients:
hard-boiled eggs, mayonnaise, mayonnaise, paprika

Directions:
Cut through hard cooked egg in half.
Scoop out yolk.
Place cooked yolk in a bowl and mash with a fork.
Stir in mayonnaise, paprika and salt to taste.
Mix thoroughly and fill egg white eye socket with mixture.
Smooth yolk mixture.
Press olive into yolk mixture so pimento is facing out.
Cut just enough of the rounded end of egg to create a flat surface to stand egg on.
Serve upright.
Walnut Raisin Loaf (Bread Machine)


Ingredients:
water, plain yogurt, salt, liquid honey, light molasses, whole wheat flour, bread flour, ground cinnamon, bread machine yeast, instant yeast, raisins, walnuts

Directions:
Measure all ingredients except raisins and walnuts into baking pan in the order recommended by the manufacturer.
Insert pan into the oven.
Select Sweet Cycle.
Add raisins and walnuts at the "add ingredient" signal.
When the baking cycle ends, immediately remove the bread from the pan and place it on a wire rack.
Let cool to room temperature before slicing.
Minty Peach Chicken Salad
Category: salad
By Terri Frank Ramseyer

Great for a summer luncheon or without the chicken as a salsa! Use a slotted spoon to serve on lettuce-lined plates.

Ingredients:
3  fresh peaches - peeled, pitted, and cubed
2 cups cubed cooked chicken breast
1  cucumber, seeded and chopped
¼ cup white wine vinegar
¼ cup minced fresh mint
⅓ cup white sugar
1 tablespoon lemon juice
¼ teaspoon salt
⅛ teaspoon ground black pepper
3 dashes hot sauce, or to taste
2  avocados - peeled, pitted, and cubed

Directions:
Combine peaches, chicken, and cucumber in a large bowl. Blend vinegar, mint, sugar, lemon juice, salt, pepper, and hot sauce in a blender until vinaigrette is smooth. Drizzle vinaigrette over peach mixture; toss to coat. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes. Fold avocado into salad before serving.

Prep time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 385
Fat: 20 g
Saturated fat: 3.6 g
Carbohydrates: 32.7 g
Sugars: 23.1 g
Dietary fiber: 7.1 g
Protein: 21.8 g
Cholesterol: 52.5 mg
Sodium: 221.6 mg