xiaoxl/recipe_data huggingface dataset:
Chicken Fettuccine a La Fuente


Ingredients:
fettuccine, olive oil, boneless skinless chicken breast halves, garlic cloves, fresh parsley, fresh parmesan cheese

Directions:
Cook fettuccine as directed on package; drain.
In a large skillet or Dutch oven, heat oil over medium-high heat until hot. Add chicken, stirring occasionally, until chicken turns white. Stir in garlic and taco seasoning mix. Cook 1 minute. Stir in cream. Reduce heat to low; cook 3 to 5 minutes, stirring constantly until heated through.
Stir in parsley and cheese. Add cooked fettuccine; toss to coat, but don't overmix. Cook 1 minute, stirring constantly, until heated through.
Garnish with additional parsley and cheese.
Hot Artichoke Spinach Dip


Ingredients:
artichoke heart, frozen chopped spinach, cream cheese, parmesan cheese, crushed red pepper flakes, salt, garlic powder, ground pepper

Directions:
Put the artichoke hearts and spinach in a microwave-safe bowl, and cover it with plastic wrap. Cut a small slit in the plastic to let the steam out, then microwave on high for 4 minutes. Stir, and zap it again for another 2 to 3 minutes or until the artichoke hearts are tender. If you don't want to use a microwave you can also boil the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender, around 10 minutes. Drain in a colander when done.
Heat the cream cheese in a small bowl in the microwave set on high for 1 minutes. Or, use a saucepan to heat the cheese over medium heat just until hot.
Add the spinach and artichoke hearts to the cream cheese and stir well.
Add the remaining ingredients to the cream cheese and combine. Serve warm with crackers, chips, or toasted bread for dipping.
To make a lighter version, use reduced fat cream cheese.
Bisquick Sausage Egg Casserole


Ingredients:
pork sausage, Bisquick reduced-fat baking mix, sharp cheddar cheese, ground mustard, cayenne pepper, egg substitute, eggs, low-fat milk, salt, ground black pepper

Directions:
Combine sausage, onions, Bisquick, cheese & spices.
In a huge bowl, whisk eggs, egg substitute & milk together.
Stir sausage mixture into egg mixture.
Pour into greased 9x13 pan.
Bake @ 350 degrees for 50-60 minutes until a knife inserted into center comes out clean.
Baked Potatoes With Tuna and Cheese


Ingredients:
baking potatoes, tuna, onions, cheddar cheese, butter, salt, milk

Directions:
Bake potatoes  and then cut each in half lengthwise.
Scoop out the inside of the potatoes keeping the skins in tact.
In a separate bowl, mash the potato  insides with milk and butter.  Feel free to adjust the milk and butter to your liking.
Add tuna, salt, onions and cheese to the potato mixture and mix well.
Pile into the potato skins and add extra cheese on top if you'd like.
Bake in a 400 degree oven for about 15 minutes or until warmed through.
Papa D's Seasoning Rub for Ribs


Ingredients:
cumin, oregano, ground coriander, celery seed, ground mustard, ground black pepper, chili powder, garlic powder, onion powder, kosher salt, white sugar

Directions:
"Mix all ingredients together. Store in a covered container."
Easy Teriyaki Chops


Ingredients:
soy sauce, red wine vinegar, honey, garlic powder

Directions:
1 	In a shallow dish, combine the soy sauce, vinegar, honey and garlic powder. Place chops in dish, and turn to coat. Cover, and marinate for 2 to 4 hours in the refrigerator.
2 	Preheat grill to high heat, and lightly oil grate.
3 	Grill steaks 5 to 8 minutes per side, or to desired doneness.
Pantry Chili


Ingredients:
ground beef, onion, diced tomatoes, pepper

Directions:
"In a large saucepan, cook beef and onion over medium heat until no longer pink, drain. Stir in the chili beans, corn, tomatoes, spaghetti sauce, taco seasoning and finally the pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes."
Breakfast Buns


Ingredients:
bacon, onion, frozen spinach, eggs, egg, sugar, tap water, flour, salt, instant yeast

Directions:
Filling:
Fry bacon until crisp, remove and set aside. Keep the grease and set aside as well.
Place chopped onions in hot pan and carmalize, may need to add 1 Tbsp of bacon grease. Once onions are done, add the spinach and put a lid on, stirring occasionally until spinach is thawed. Remove from pan and set aside.
Add 2 Tbsp of bacon grease back to pan, whisk and add in 6 eggs and scramble. Add other filling ingredients and combine.
Once combined, line a cupcake pan with papers and divide the filling into 10 equal cupcakes. Top each with 1-2 Tbsp of cheese. Place in freezer to set. (this makes assembly easier].
Buns:
In a machine, whisk egg, oil, sugar, water, 1 cup flour and salt until flour is smooth. Change to a dough hook and add the flour and yeast. Let knead for 5 minutes until dough is smooth.
Let rise for 1 hour in a greased bowl, cover with saran wrap.
Punch down, divide the dough into equal balls. (makes about 9 or 10] flatten out a piece of dough, making sure the edges are thinner than the middke and place one of the frozen fillings cfheese side down in the middle of the dough. Fold the dough up around the filling, pinch to close and lay on baking sheet pinched side down.
Let rise for 10 minutes.
Bake at 375 for 15-20 minutes.
Kittencal's Creamy Parmesan Oven-Baked Rice


Ingredients:
onion, garlic cloves, water, milk, parmesan cheese, long grain white rice, fresh ground black pepper, salt

Directions:
Set oven to 400 degrees F (or 350 degrees F for air-convection oven].
Set oven rack to second-lowest position.
Heat oil in a medium oven-proof saucepan over medium-high heat; add in onion and saute until softened (about 4 minutes].
Add in garlic; cook stirring for about 2-3 minutes.
Add in the next 5 ingredients; stir over medium heat until smooth and bubbly.
Mix in the rice, then season with black pepper and salt.
Cover with a tight-fitting lid.
Bake for 30 minutes.
Remove from oven and stir the mixture ( the saucepan will be hot so handle carefully holding with a tea towel].
Return to oven and continue baking uncovered for another 10-15 minutes or until the rice is soft.
You may mix in more Parmesan cheese if desired.
The rice is best if served immediately.
Heavenly Chocolate Espresso Spread


Ingredients:
cream cheese, instant espresso powder, warm water, powdered sugar, vanilla

Directions:
Beat cream cheese until light., In bowl, combine cocoa through sugar., Fold in cream cheese., Stir in vanilla., Chill for several hours in refrigerator.
Mommy's Banana Bread
Category: bread
By Saraphim

Absolutely the best banana bread in the universe!  The crust on most recipes is dry because the pan is buttered and floured... but the crust becomes the best part when the pan is buttered and cinnamon-sugared!

Ingredients:
2 teaspoons butter
1 tablespoon white sugar
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup butter, softened
1 cup white sugar
2  eggs
1 cup mashed ripe bananas
¼ cup milk
1 teaspoon white sugar, or as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x5-inch loaf pan with 2 teaspoons butter. Mix 1 tablespoon of sugar with 1 teaspoon of cinnamon in a small bowl, and pour the mixture into the buttered pan. Swirl and tap the pan to distribute cinnamon-sugar all over the inside of the pan, up to the rim. In a bowl, whisk together flour, baking powder, salt, 1 teaspoon of cinnamon, and the nutmeg. In a large mixing bowl, beat 1/2 cup of butter with 1 cup of sugar until creamy; beat in eggs, one at a time, until thoroughly incorporated. Stir in the mashed bananas and milk. Mix in the flour mixture just until thoroughly moistened (a few lumps are fine), and scrape the batter into the prepared loaf pan. Sprinkle the top of the batter with 1 more teaspoon of sugar. Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Let cool in the pan for 10 minutes before removing to finish cooling on a wire rack.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 50 mins
Yields: 1 9x5-inch loaf

Calories: 252.7
Fat: 9.6 g
Saturated fat: 5.7 g
Carbohydrates: 39.1 g
Sugars: 20.7 g
Dietary fiber: 1.3 g
Protein: 3.7 g
Cholesterol: 53.5 mg
Sodium: 254.5 mg
Good Swiss Steak


Ingredients:
chili powder, flour, salt, pepper, garlic powder, canned tomatoes, onion, celery rib

Directions:
Mix  together chili powder, flour, salt, pepper, garlic powder, and celery salt., Pound this mixture into steak that is 1-1/2 inch thick., Cook in a cast iron skillet with lid off, on top of stove, until brown., Put the canned tomatoes, sliced onion, and diced celery over the steak., Bake covered in a 300 degree Fahrenheit oven for 2-1/2 hours, For the last 1/2 hour leave lid off.
Salsa De Chiles De Arbol: Red Hot!


Ingredients:
garlic clove, water, kosher salt, vinegar

Directions:
Lay a sheet of foil in a heavy cast-iron frying pan or comal. Over medium-high heat in a well-ventilated area, dry-roast the garlic until the skin in blackened in places and the garlic is soft (about 7 minutes]. Remove the peel.
Wearing gloves, seed the chiles and place in a blender. Process until well pulverized. Add the garlic, water, and salt and puree until as smooth as possible. Scrape into a bowl and add the vinegar. Let stand 30 minutes. Taste for seasoning. The sauce should be hot and highly seasoned; add more vinegar and salt if necessary. If desired, the salsa may be thinned with a little water.
Note: This sauce may be strained before serving (I never do]. I also leave the seeds in the chiles which makes it hotter.
Slow Cooker Beef Neck Bones and Gravy
Category: soups-stews-and-chili
By Natascha Bowden-Mason

Beef neck bones are a Southern staple recipe. I couldn't find a recipe online, so I created this one on my own by pulling from some of my favorite oxtail, roast, and pork neck bone recipes. Turned out yummy so I thought I'd share. Serve over steamed rice and peas or mashed potatoes.

Ingredients:
1 ½ pounds beef neck bones, or more to taste
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon ground black pepper
½ teaspoon red pepper flakes
½ teaspoon salt
½ cup all-purpose flour, divided
3 tablespoons olive oil
3 cloves garlic, minced
2 cups beef broth
1  onion, sliced into long pieces

Directions:
Preheat slow cooker to High. Clean neck bones and remove any excess fat. Season bones with cumin, allspice, black pepper, red pepper flakes, and salt; dust with 1/4 cup flour. Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Increase heat to medium-high and add seasoned neck bones; cook until bones begin to brown, about 1 minute per side. Transfer neck bones and drippings to the preheated slow cooker; add beef broth and onion. Cook on High for 1 hour. Reduce heat to Low and cook 4 to 6 hours. Transfer neck bones to a dish. Sprinkle remaining flour into the slow cooker and stir well. Return neck bones to slow cooker. Let stand until gravy thickens, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 5 hrs 20 mins
Total time: 5 hrs 30 mins
Yields: 6 servings

Calories: 124.4
Fat: 7.2 g
Saturated fat: 1.1 g
Carbohydrates: 12.8 g
Sugars: 1.7 g
Dietary fiber: 1.2 g
Protein: 2.7 g
Sodium: 459.9 mg
Kittencal's Baked Cheesy Mashed Potato Patties/Croquettes


Ingredients:
russet potatoes, cheddar cheese, butter, green onion, fresh parsley, seasoning salt, salt, black pepper, cayenne pepper, garlic powder, onion powder, parmesan cheese, egg

Directions:
Cook the potatoes until fork-tender, transfer to in a large bowl then mash with a potato masher or a fork until fluffy.
Add in the remaining 10 ingredients; mix very well to combine and adjust all seasonings to taste; cool slightly then mix in the egg.
At this point you may refrigerate for 1-2 hours.
Shape about 3 tablespoons of mixture into a ball.
Roll into the cracker crumbs and place on a baking sheet.
Press down with hands to flatten just slightly.
Repeat with remaining mixture.
Set oven to 375 degrees and bake for about 30 minutes or until golden brown.
Ginger Tea


Ingredients:
powdered ginger, water, honey

Directions:
Boil water., Add ginger and honey., Boil 5 minutes., Strain and serve., Cool and sip slowly, this can be served over ice.
Italian Spinach Bake


Ingredients:
frozen chopped spinach, ricotta cheese, garlic, tomatoes, mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 350°F.
In a medium bowl, combine spinach, Ricotta, garlic, salt and pepper.
Spread 1/2 the spinach mixture in the bottom of 8x8 inch baking dish and top with 1 sliced tomato.
Repeat layers and top with shredded cheeses.
Bake 20 minutes.
Quick Shrimp Scampi Bake


Ingredients:
butter, white wine, fresh lemon juice, garlic, fresh parsley, salt

Directions:
Preheat oven to 450 degrees.
In a small saucepan over medium heat, combine the butter, white wine, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
Arrange shrimp in a shallow baking dish.
Pour the butter mixture over the shrimp.
Bake in preheated oven for 10 minutes or until the shrimp are pink and opaque.
Serve over rice or pasta.
Snowball Cookies


Ingredients:
rolled oats, eggs, vanilla, walnuts, powdered sugar

Directions:
HEAT oven to 350°F.
COMBINE olive oil and oats. Let stand 5 minutes. Stir in cake mix, eggs and vanilla until well blended. Fold in nuts. Form into 1-inch balls and place about 2 inches apart on ungreased cookie sheet.
BAKE 8 minutes or until set. Cool on cookie sheet 1 minute. Remove cookies to cooling rack. Roll in powdered sugar while still slightly warm.
Super Moist Banana Pecan Cake


Ingredients:
vanilla pudding mix, bananas, water, eggs, water, vanilla, pecans

Directions:
Preheat oven to 325 and grease 2 round cake pans or one large cake pan.
Mash bananas and mix all ingredients except pecansin a large bowl.
Use a hand mixer and beat ingredients for about 3 minutes.
Pour batter into baking pans (split evenly] or into large baking pan.
Bake for 40-50 minutes or until tester comes out somewhat dry.
I recommend frosting this with a nice cream cheese frosting.
Turkey Sausage & Peppers


Ingredients:
olive oil, red bell pepper, green bell pepper, onion, water

Directions:
Heat one tablespoon of olive oil in a pan on high. Pat the sausages dry and brown on all sides. Remove from pan and set aside.
Add the second tablespoon of oilve oil to the same pan and saute the peppers and onions until tender. I prefer to keep the peppers slightly crisp.
Add the pasta sauce, vinegar and water to the vegetables and saute for a minute or two.
Add the sausages back to the pan. I like to slice them into bite-sized pieces, but you can certainly keep them whole.
Stir everything together and season with salt and pepper.
Halloween Party Mix (Allergen Friendly)


Ingredients:
garbanzo beans, dried cranberries

Directions:
Mix all ingredients together and serve! This recipe is extra delicious when you make your own roasted garbanzo beans. You can find that reicpe here.
*Double check your candy corn most are naturally gluten free but you have to look harder to find one that is processed in a wheat free facility.
Easiest Mushroom Sauce
Category: side-dish
By sal

Fresh mushrooms are gently simmered in beef broth with flour, green onions and butter, creating a nice, golden gravy.

Ingredients:
2 cups beef broth
½ cup all-purpose flour
¾ pound mushrooms, diced
½ cup chopped green onions
½ cup butter

Directions:
In a medium saucepan over medium heat, combine broth, flour, mushrooms, green onions and butter.  Cook, stirring constantly, until golden brown and thickened.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 12 servings

Calories: 98.1
Fat: 7.9 g
Saturated fat: 4.9 g
Carbohydrates: 5.7 g
Sugars: 0.6 g
Dietary fiber: 0.8 g
Protein: 1.7 g
Cholesterol: 20.3 mg
Sodium: 187.2 mg
Orange-Ginger-Sesame Asparagus


Ingredients:
asparagus spears, garlic, canned mandarin oranges, crystallized ginger, ground ginger, sea salt, ground black pepper, toasted sesame seeds

Directions:
Heat orange juice, soy sauce, garlic, and oranges over medium heat.
Add asparagus, cook until thourougly heated, about 3-4 minutes.
Add in crystallized ginger, ground ginger, salt, and pepper; stir well.
Cookover medium-low heat until asparagus changes colour and is tender, about 8-10 minutes.
Sprinkle on sesame seeds and stir in sauce.
Enjoy!
Amish Broccoli Salad


Ingredients:
broccoli, cauliflower, mayonnaise, sour cream, sugar, salt, bacon

Directions:
Combine chopped broccoli and cauliflower in large bowl.
In a separate bowl combine the mayonnaise, sour cream, sugar and salt to make a dressing.
Add the dressing to the broccoli/cauliflower mix, stirring to evenly coat the veggies.
Stir in the bacon and cheese, reserving a small amount to sprinkle on top of salad just before serving.
Refridgerate until serving.
Peanut Butter Pie


Ingredients:
icing sugar, peanut butter, vanilla pudding mix, eggs, milk, vanilla, sugar

Directions:
If your pie shell is baked, skip to step 3.
Preheat oven to 425.  Roll out pastry and place in a greased pie shell and prick all over with a fork.  Line with parchment paper, and fill crust with some kind of weights - either store bought or beans/rice/pasta work.  Bake for 20 mins at 425.  Remove pie shell from oven, remove weights, reduce oven to 350 and bake another 10-15 minutes, until crust is golden.  Let cool completely.
Mix together the icing sugar and peanut butter and put 2/3 of the mixture on the bottom of the baked pie shell.
Using the 3 egg yolks, add enough milk to equal 3 cups.  Add to pie filling mix, along with vanilla, and cook according to package directions.  Add to pie on top of the peanut butter.
Make a meringue using the 3 egg whites and the sugar, put on top of vanilla pudding.  Sprinkle the rest of the peanut butter mix on top of the meringue.
Brown meringue at 350 degrees.for 10-12 minutes.
Halloween or Bonfire Toffee


Ingredients:
demerara sugar, water, butter, cream of tartar, black treacle, golden syrup

Directions:
Heat the sugar and water in a saucepan until sugar is dissolved.
Don't let it boil.
Add all the other ingredients and stir until it bubbles and boils (don't leave it for a second- stir it constantly!].
Test to see if it's ready by dripping a teaspoon full into a cup of cold water.
If it sets, it's ready!
Grease a flat tin with a thin layer of butter and pour in the mixture.
Leave to set.
When it's rock hard, shatter and enjoy!
Maria's Mexican Rice
Category: side-dish
By viv85e

My mom is from Nuevo Laredo, Mexico and this is how she has been making rice all her life. One day I finally stopped and measured the amounts she used while cooking. In my view this is the perfect Mexican rice. It's not too greasy or dry, nice color, and great flavor. The Serrano pepper will add flavor but no heat to this recipe since it is used whole and not chopped. If you would like spicy Mexican rice, de-seed and chop the Serrano before adding it to the mix.

Ingredients:
2 tablespoons olive oil
1 cup rice
½ large onion, diced
½ tablespoon salt
⅛ teaspoon ground cumin
⅛ teaspoon ground black pepper
2 ½ cups water
⅓ cup tomato sauce
1 tablespoon chicken bouillon (such as Knorr®)
1  whole serrano chile pepper  (Optional)

Directions:
Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 163.9
Fat: 4.9 g
Saturated fat: 0.7 g
Carbohydrates: 26.8 g
Sugars: 1.3 g
Dietary fiber: 0.9 g
Protein: 2.7 g
Cholesterol: 0.1 mg
Sodium: 845.4 mg
Tostones (Potatoes)


Ingredients:
russet potatoes, olive oil, canola oil, canola oil, flour, garlic clove, ground cumin, dried oregano, red chili powder, cold water, vinegar, salt, monterey jack cheese, green onions

Directions:
Preheat the oven to 350°F.
Bake the potatoes for at least 45 minutes. Allow them to cool so you can easily peel and cut them into 1/4 inch slices. Heat the oil in a 10-inch cast-iron skillet over medium heat. Brown the slices of potatoes, turning frequently. Meanwhile, prepare the gravy.
Chile Gravy: Heat the additional 2 tablespoons oil in another skillet and blend in the flour. Cook until the flour is golden to make a roux, then stir in the garlic. Cook for just 1 minute. Add the cumin and oregano. Remove skillet from the heat.
Combine the chile powder and water in a medium bowl, whisking until well blended. Add the chicken broth. Whisk this chile mixture into the flour roux. Place the skillet back over medium heat, and whisk the sauce to keep it smooth. Add the vinegar and salt and simmer for at least 15 minutes until the gravy thickens.
To Serve the Tostones: arrange the potatoes in a shallow casserole or in 6 individual bowls and drizzle the gravy over the top. Garnish with the cheese and minced green onions, if desired.
Lentil, Garbanzo and Tomato Salad


Ingredients:
water, lentils, carrots, bay leaf, garbanzo beans, cherry tomatoes, fresh parsley, green onions, olive oil, fresh lemon juice

Directions:
Combine the water, lentils, carrots and bay leaf in a saucepan and bring to a boil.  Reduce heat, cover and simmer for 25 minutes or until the lentils are tender.  Drain, transfer to a large bowl and cool.
When the lentils are cool, stir in the remaining ingredients. Season with salt and pepper.
Kit Kat Bars II


Ingredients:
butter, sugar, brown sugar, graham cracker crumbs, milk, peanut butter

Directions:
Coat 13x9 pan with vegetable oil spray and line with a single layer of crackers.
Combine butter, sugars, graham crumbs and milk in saucepan bring to boil over medium heat.
Boil 5 minutes.
Pour 1/2 of sauce over layer of crackers.
Cover w/ another layer of crackers.
Sauce layer and place 3rd layer of crackers over sauce.
In medium saucepan combine chocolate, butterscotch and peanut butter until smooth.
Pour over top layer of crackers.
Refrigerate until sauce is hardened.
Cut into squares.
Grilled Salmon With Chinese BBQ Sauce


Ingredients:
canola oil, garlic, green onion, red pepper flakes, hoisin sauce, soy sauce, honey, salmon steaks

Directions:
Heat a medium size saucepan, over medium heat.
Add canola oil and saute garlic, ginger, and green onion until fragrant and tender. Add the red pepper flakes. Mix the remaining ingredients in a separate bowl and add to the saucepan. Bring to a low simmer and cook for 10 minutes.
Preheat grill to medium-high heat.
Lightly season the salmon steaks with salt and pepper. Oil the grill with vegetable oil. Place the fish down for 4 to 5 minutes. Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout. Divide the baby spinach among 4 plates. Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.