xiaoxl/recipe_data huggingface dataset:
Grilled Chicken Sliders With Apricot Chutney Spread


Ingredients:
chicken thighs, ground black pepper, salt, apricots, water, cider vinegar, Dijon mustard, garlic cloves

Directions:
Combine first 3 ingredients in a small bowl.
Sprinkle chicken with pepper mixture.
Place a large grill pan over medium high heat, and coat with cooking spray.
Add chicken to pan, cook 5 minutes on each side or until done.
Cool slightly, and shred meat.
Recoat pan with cooking spray, and place apricots cut side down on pan, and cook 6 minutes on medium-high heat or until tender and lightly browned, turning after 4 minutes.
Place apricots and add water, cider vinegar, mustard, and garlic cloves in a food processor, and process until smooth.
Spread 1/2 teaspoon apricot chutney over cut side of each sandwich bun half.
Place 1/3 cup chicken on bottom bun, and cover with other half of bun.
Creamy Spinach Soup
Category: soups-stews-and-chili
By Donna L Whitaker

This is a very delicious cream of spinach soup that can be served with a few croutons on top.

Ingredients:
1 pound frozen chopped spinach, thawed
2 cups water
4 teaspoons chicken bouillon granules
½ cup chopped onion
¼ teaspoon garlic powder
¼ cup butter
¼ cup all-purpose flour
3 cups half-and-half
salt and pepper to taste

Directions:
Place spinach, water, bouillon, onion, and garlic powder in a large pot over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer until onion is tender. Meanwhile, melt the butter in a small saucepan and whisk in the flour until smooth. Cook for 2 minutes. Slowly stir in half-and-half; mix until smooth. Pour the cream mixture into the spinach soup, and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 5 servings

Calories: 330.3
Fat: 26.7 g
Saturated fat: 16.3 g
Carbohydrates: 16.7 g
Sugars: 1.9 g
Dietary fiber: 3.1 g
Protein: 8.8 g
Cholesterol: 78.3 mg
Sodium: 608.5 mg
Angel Food Cake with YUMMY Chocolate Whipped Cream icing


Ingredients:
powdered sugar, milk, cream of tartar

Directions:
Mix all ingredients (except cake] on high with mixer until light and fluffy (5-10 minutes] Ice cake with frosting; You can cut the cake into 2 layers and also put frosting in middle.
Especially good to put some toffee candy on top of the frosting in the center of the cake also.
Easy Cheddar-Garlic Cheese Sauce


Ingredients:
milk, flour, garlic powder, sharp cheddar cheese, black pepper

Directions:
In a small saucepan over medium-low heat, whisk together milk, flour and garlic powder.
Heat milk mixture, stirring often, until it begins to steam and thicken.  DO NOT BOIL.
Stir in shredded cheese and black pepper.  Continue stirring until cheese is completely melted and smooth.
Remove from heat and allow to cool slightly before serving.
Spiced Buttercup Squash Soup


Ingredients:
onion, tomato paste, milk, allspice, nutmeg, ginger, cinnamon, salt, pepper

Directions:
Cut squash into chunks.  In water, boil squash and onion about 25 minutes., Transfer to a blender and blend until smooth., Put back on stove and add rest of ingredients.  Simmer until heated through.
Orange Scented Wild Rice Salad With Toasted Pecans and Golden Ra


Ingredients:
wild rice, vegetable broth, water, pecans, golden raisin, fresh cilantro, fresh parsley, oranges, juice and zest of, lemon, zest of, garlic clove, white distilled vinegar

Directions:
Rinse the rice in a fine strainer. Combine rice and cooking liquid in a large pan, bring to a boil, reduce heat and simmer for about 30-45 minutes.  Be careful not to overcook the rice, you want it to be a little chewy because it will soak up the dressing later.  After rice is done cooking, use a fine strainer to rinse rice under cold water.  Place rinsed and well-strained rice in a large bowl.
Toast Pecans in a 375°F oven for 10-12 minutes (reduce time if nuts are chopped], stirring occasionally, until lightly browned.  Remove from oven, and cool to room temperature.
To make dressing, in a small bowl mix together orange zest, orange juice, lemon zest, lemon juice, grated garlic and white distilled vinegar (you can also add a little olive oil if desired].
In the large bowl with rice, combine golden raisins, chopped parsley, chopped cilantro, and dressing mixture.  Add salt and pepper to taste.  For best flavor, refrigerate for about  2 hours before serving.
Mix in toasted pecans immediately before serving so they remain nice and crunchy. Enjoy your healthy and delicious meal!
Chocolate Mousse Pie


Ingredients:
instant chocolate pudding mix, milk, chocolate curls

Directions:
Blend together the pudding mix and milk until thickened (5 minutes].
Fold in whipped topping.
Spoon into crust.
Chill 2-3 hours.
If desired, top with additional whip cream and chocolate curls before serving.
Chocolate Malt W/O Ice Cream


Ingredients:
part-skim ricotta cheese, skim milk, 1% low-fat milk, vanilla extract

Directions:
Put all in a blender and puree until smooth., If not smooth, ice chips will distract from flavor., Serve immediately.
Chicken and Grape Panini


Ingredients:
seedless grapes, frozen corn kernels, canned corn kernel, onion, garlic clove, cilantro, lowfat mozzarella cheese, focaccia bread

Directions:
Combine grapes, corn, onion, garlic, cilantro and dressing;refrigerate.
Sprinkle 1/2 cup cheese on bottom half of focaccia bread, arrange chicken on cheese, top with 1 cup grape relish and sprinkle remaining cheese over relish.
Wrap in heavy-duty foil and grill over medium heat 5 minutes, turn and grill 5 minutes longer.
Carefully unwrap sandwich, cut into 4 wedge-shaped portions and serve hot with remaining relish.
Pastelon (Puerto Rican Layered Casserole)
Category: world-cuisine
By Jenna M.

This typical Puerto Rican dish is made up of an interesting mix of ingredients but somehow they all work together.  There is a little bit of salty, sweet, and savory all in one bite.

Ingredients:
1 pound lean ground beef
1 cup tomato sauce
⅓ cup sofrito
8  green olives, finely chopped
1 teaspoon crushed garlic
1 teaspoon salt, divided
¼ cup recao
¼ teaspoon dried oregano
cooking spray
¾ cup vegetable oil
6 large ripe plantains - peeled, halved, and each half cut lengthwise into 4 slices
5  large eggs
1 (9 ounce) package frozen French cut green beans, thawed and drained
1 cup shredded mozzarella cheese

Directions:
Heat a large skillet over medium heat. Add ground beef; cook and stir until browned on the outside and no longer pink in the center, about 10 minutes. Remove meat from pan; drain fat. Place tomato sauce, sofrito, green olives, garlic, 1/2 teaspoon salt, recao, and oregano in the skillet. Cook and stir over medium-low heat for 5 minutes. Return ground beef to skillet; reduce to a simmer. Cook, uncovered and stirring occasionally, for 15 minutes more. Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray. Pour oil into a large skillet over medium-high heat to 350 degrees F (175 degrees C). Fry plantain slices until golden, 3 to 5 minutes per side. Drain on paper towels. Beat eggs thoroughly in a bowl; add 1/2 teaspoon salt. Line the bottom of the baking pan with half the plantains, overlapping as needed. Layer ground beef mixture, green beans, and remaining plantains; pour eggs on top. Top with mozzarella cheese. Bake in the preheated oven until eggs are set and cheese is melted, 20 to 25 minutes.

Prep time: 25 mins
Cook time: 56 mins
Total time: 1 hr 21 mins
Yields: 8 servings

Calories: 462.9
Fat: 15.2 g
Saturated fat: 4.6 g
Carbohydrates: 70.2 g
Sugars: 33.2 g
Dietary fiber: 6.2 g
Protein: 18.3 g
Cholesterol: 149.4 mg
Sodium: 678.2 mg
Houlihan's Herb-Roasted Chicken


Ingredients:
onions, garlic, cider vinegar, dry mustard, white pepper, garlic powder, sugar, salt, cider vinegar, basil, oregano, rosemary, tarragon, thyme, black pepper, salt, seasoning salt, cold water

Directions:
for marinade base, place the onions, garlic and 1/2 cup cider vinegar in a blender and puree.  Place puree in mixing bowl.  Add the mustard, white pepper, garlic power, sugar & salt.  Beat in oil with mixer at medium speed, then gradually add the additional 3/4 cup vinegar, mixing thoroughly.
To the base add the marinade spices and water.  Blend thoroughly.  Makes about 1 quart, enough for 2-2 pound chickens.
To cook, immerse split chicken or chicken parts briefly in the marinade (about 20 minutes, but I have marinaded over night too]  Place chicken on sheet pan and bake in 350 degree oven.  1 chicken split will take 1 to 1 1/2 hours.  Chicken parts will take 45 minutes to 1 hour.
Spicy Pumpkin Gingerbread


Ingredients:
brown sugar, white sugar, canola oil, eggs, water, pumpkin puree, ground ginger, ground cinnamon, ground allspice, ground nutmeg, ground cloves, all-purpose flour, baking soda, baking powder, salt

Directions:
Preheat oven to 350 degrees F (175 degrees C]. Lightly grease two 9x5 inch loaf pans.
In medium bowl, combine flour, baking soda, baking powder and salt; set aside.
In a large mixing bowl, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, cinnamon, allspice, nutmeg and cloves.
Add flour mixture to pumpkin mixture, stir until blended. Pour into prepared pans.
Bake in preheated oven for about 1 hour, or until a toothpick comes out clean.
Canadian Maple Scones
Category: bread
By jowolf2

These are best served warm with a dollop of whipped cream and drizzled with a little extra maple syrup.

Ingredients:
1 cup coarsely chopped walnuts, divided
3 tablespoons all-purpose flour
3 tablespoons packed light brown sugar
2 tablespoons cold butter
2 cups all-purpose flour
2 tablespoons packed light brown sugar
2 teaspoons baking powder
⅛ teaspoon salt
½ cup cold butter
⅓ cup maple syrup, or as needed
1  egg
2 tablespoons milk, or as needed
1 cup whipped cream  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet. Toast walnuts in the preheated oven until nuts turn golden brown and become fragrant, about 5 minutes. Watch carefully; nuts can burn quickly. Set aside to cool to room temperature. Increase oven temperature to 375 degrees F (190 degrees C). Place 3 tablespoons flour, 3 tablespoons brown sugar, and 1/2 cup cooled walnuts in a small bowl. Cut in 2 tablespoons butter using two knives or a pastry blender until mixture resembles coarse crumbs. Whisk together 2 cups flour, 2 tablespoons brown sugar, baking powder, and salt. Cut in 1/2 cup butter using two knives or a pastry blender until mixture resembles fine crumbs. Stir in remaining 1/2 cup walnuts. Whisk together 1/3 cup maple syrup and egg in a small bowl; stir into flour mixture. Gradually stir in just enough milk for the dough to leave the sides of the bowl and form a ball. Place dough on a lightly floured surface. Roll gently in flour to coat; knead lightly about 10 times. Pat into an 8-inch circle on an ungreased baking sheet. Brush with milk; sprinkle evenly with topping. Score dough circle into 8 wedges with a knife, but do not separate wedges. Bake in the preheated oven until golden brown, about 15 minutes. Remove immediately from the baking sheet, and separate the scones. Serve warm with whipped cream and maple syrup.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 8 scones

Calories: 476.7
Fat: 30.5 g
Saturated fat: 13.7 g
Carbohydrates: 46.2 g
Sugars: 16.8 g
Dietary fiber: 1.9 g
Protein: 7.1 g
Cholesterol: 82.2 mg
Sodium: 280.9 mg
Hearty Multigrain Seeded Bread
Category: breakfast-and-brunch
By prathermom

This is a very nice, light textured multigrain bread that uses many different grains and seeds and very easy to make if you have a food processor. I used my Ninja® with the plastic blade attachment.

Ingredients:
1 cup warm water
¼ cup white sugar
1 (.25 ounce) package active dry yeast
2 cups bread flour
1 cup whole wheat flour
¼ cup coconut oil
1 teaspoon salt
1 tablespoon chia seeds
1 tablespoon wheat germ
1 tablespoon flax seeds
1 tablespoon millet
2 tablespoons hulled hemp seeds, divided
2 tablespoons salted roasted sunflower seeds, divided
2 tablespoons old-fashioned oats, divided

Directions:
Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes. Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated. Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute. Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour. Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds, sunflower seeds, and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 30 mins
Total time: 2 hrs 30 mins
Yields: 1 loaf

Calories: 124
Fat: 6.9 g
Saturated fat: 4.1 g
Carbohydrates: 14.4 g
Sugars: 4.3 g
Dietary fiber: 2.4 g
Protein: 3.1 g
Sodium: 195.6 mg
Garlic Lemon Green Beans


Ingredients:
unsalted butter, parmesan cheese, garlic cloves, unbleached all-purpose flour, red pepper flakes, fresh thyme leave, green beans, low sodium chicken broth, fresh lemon juice, table salt, ground black pepper

Directions:
In a food processor, pulse bread about ten 1 second pulses until fine, even crumbs.
Melt 1 tablespoon butter in large nonstick skillet over medium-high heat.  Add breadcrumbs and cook, stirring frequently, until golden brown, 3 to 5 minutes.
Transfer to medium bowl and stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, and Parmesan; set aside.
Wipe out skillet. Add remaining 2 tablespoons butter, garlic, and 1/4 teaspoon salt; cook over medium heat, stirring constantly, until garlic is golden, 3 to 5 minutes.
Stir in flour, red pepper flakes, and thyme, and then toss in green beans.
Add chicken broth and increase heat to medium-high; cover and cook until beans are partly tender but still crisp at center, about 4 minutes.
Uncover and cook, stirring occasionally, until beans are tender and sauce has thickened slightly, about 4 minutes.
Remove from heat, stir in lemon juice, and adjust seasonings with salt and pepper.
Transfer to serving dish, sprinkle evenly with breadcrumbs, and serve.
Homemade Rice a Roni Substitute


Ingredients:
ground beef, chicken breasts, ground pepper, paprika, real butter, onion, frozen corn, carrot, pasta, beef, chicken broth, water

Directions:
Pre-cook your meat, in a Large, non-stick fry pan. Drain your ground beef, make sure it's in cut up bits. If you are using chicken, cut up breasts, and cook till fully done, 5 minute max. Set Aside.
Wash out large skillet, and add butter on a med-high flame. Let it start to turn brown.
Add the fideo pasta into the butter, let it cook and turn brown, but not burnt.
Add the rice, and mix till fully covered with the brown butter 3 minute Stirring constantly.
Add your meat, veggies, spices mix thoroughly.
After you have mixed well, add the water, and stir till absorbed in rice.
Add the flavoring (bouillon] broth. I showed a pic of exactly what I use. I use this product for the taste, and it is in bulk-size, so whipping up something quick, i can take out the bouillon, and make a fast meal. You want to make sure it is also mixed well. 4 Second Stir.
And lastly, add your chopped onion mix into rice.
Cover with a large lid, I use a pizza pan. (I don't use lids].
Lower your flame to a simmer, and let cook 10 minute max.
Rice should be done, so check it see if it is.
Remember, you are using a Non-Stick pan. Now, you want to take off the lid, and cook on high to your desired taste.And just stir to take all the water out. I like mine almost crispy. It's like a 1 to 2 minute stirring, and it's perfect.
Sloppy Joes (Ww and Crock-Pot)


Ingredients:
ground beef, tomatoes, onion, celery, brown sugar, Worcestershire sauce, ground cumin, chili powder, salt

Directions:
Spray a skillet with Pam and put over medium high heat. Add ground beef and cook until browned (5 minutes].
Transfer to crock pot and stir in the remaining ingredients (except for the bread of course]. Cover and cook on low for 6-8 hours.
Spoon mixture onto the hamburger rolls.
Cobb Salad with Ham
Category: salad
By Yoly

This salad is a complete meal and perfect for those hot days when you really don't want to spend too much time in the kitchen. I used deli ham but leftover baked ham is delicious in this salad.

Ingredients:
2 cups chopped lettuce
1  hard-boiled egg, thinly sliced crosswise
3 slices cooked bacon, crumbled
1  Roma tomato, diced
½  avocado, cubed
2 slices deli ham, cut into bite-sized pieces
2 tablespoons crumbled blue cheese
3  green onions, sliced
1 tablespoon blue cheese salad dressing, or to taste

Directions:
Place lettuce on a dinner plate. Top with rows of hard-boiled egg, bacon, tomato, avocado, ham, blue cheese crumbles, and green onions. Drizzle with dressing.

Prep time: 30 mins
Total time: 30 mins
Yields: 2 servings

Calories: 358.7
Fat: 26.6 g
Saturated fat: 7.6 g
Carbohydrates: 12.8 g
Sugars: 4.4 g
Dietary fiber: 5.8 g
Protein: 19.2 g
Cholesterol: 149.4 mg
Sodium: 1029.6 mg
The Authentic Greek Gyro - “a Greek Grill Party”


Ingredients:
lamb, olive oil, lemon juice, garlic cloves, fresh thyme leave, fresh oregano, ground black pepper, onions, romaine lettuce leaves, tomatoes, yoghurt, garlic clove, oregano, lemon juice, olive oil

Directions:
The morning before an afternoon or evening BBQ, make marinade by combining oil, lemon juice, garlic cloves, herbs & pepper in a med bowl. Set aside about 1/4 cup of the marinade to mix w/the onions. Place cubed lamb in bowl w/remaining marinade & toss to coat well. Refrigerate lamb & marinade reserved for onions.
The morning of the BBQ, place onions in small bowl & toss w/reserved marinade. Cover w/plastic wrap, refrigerate several hrs & stir to mix well several times.
Make yoghurt sauce by lining a med bowl w/cheesecloth & spooning in the yoghurt. Tie up edges of cheesecloth w/string to form a pouch. Suspend over a bowl or place in a colander over a bowl & let stand to drain several hours. Moisture will drip from the yoghurt & give it a thick consistency. (Eliminate this step if able to get real thick Greek yoghurt.].
Mix yoghurt w/minced garlic, herbs, lemon juice, oil, salt & pepper. Cover & chill.
When ready to BBQ, stack pita bread in 2 piles of 6 & wrap each pile in foil (dull side out].
Heat coals or gas grill. Remove meat from marinade & reserve marinade for basting. (Discard any large garlic pieces.] Thread lamb onto greased skewers & grill over greased grill about 4 in from hot coals. Cook (turning & basting often] about 10 min or till lamb is brown on the outside, but still pink inside.
Warm pita rounds over barbecue.
Before serving, lift onions from the marinade w/a slotted spoon & place in a serving bowl. Cut whole tomatoes into thin wedges & place on a serving plate w/the lettuce leaves. Set out yoghurt sauce & lots of napkins (You'll need them!].
To serve, cut each warmed pita round in half & separate to form 2 pockets. Each person fills a warmed pita picket with some of the grilled lamb cubes, lettuce, tomatoes & onions, then tops with a spoonful of the sauce.
My Favorite Mexican Rice
Category: side-dish
By wakkojenni

I found this on a different recipe site and tweaked it a little to suit our tastes. It's our favorite Mexican rice that we've tried.

Ingredients:
3 tablespoons vegetable oil
1 cup long grain white rice
2 ½ cups chicken broth
1 (4 ounce) can tomato sauce
1 (4 ounce) can canned chopped green chiles, drained
1 small onion, minced
2 cloves garlic, minced
1 ½ teaspoons salt
½ teaspoon ground cumin
¼ teaspoon chili powder
1 ½ cups shredded Monterey Jack cheese

Directions:
Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes.  Stir in the chicken broth, tomato sauce, green chiles, onion, garlic, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally. Spread Monterey Jack cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 293.7
Fat: 15.7 g
Saturated fat: 6.5 g
Carbohydrates: 28.4 g
Sugars: 2 g
Dietary fiber: 1.2 g
Protein: 9.8 g
Cholesterol: 25.1 mg
Sodium: 1053.1 mg
Karen's Salsa


Ingredients:
tomatoes, onions, green peppers, vinegar, sugar, pickling salt, garlic powder, chili powder, cumin, black pepper, alum, tomato paste

Directions:
"Mix all ingredients together in large kettle.  Bring to a boil.  Simmer for two hours, stirring occasionally.  Put in sterile jars and seal."
Roesti Swiss Hashbrowns


Ingredients:
potatoes, butter

Directions:
Grate Potatoes using a hand grater.
Melt 3 Tb butter over medium heat, in an 8" non-stick saute pan, then add grated potatoes. Sprinkle with salt.
Stir potatoes to coat evenly with butter. Pat the potatoes into a cake about 1" thick. Let cook for 10 minutes. Cover and cook for another 5-10 minutes or until the bottom is golden brown.
Place a plate over the top of the pan and invert the pancake. Add 1 Tb butter and put the pancake ( uncooked side down] in the pan.
Cook for 15 minutes, pressing down once or twice to get more of a pancake. Cover and cook for 5 more minutes or until the bottom is golden brown.
slide pancake onto plate and cut into wedges. Sprinkle with more salt and pepper to taste.
Burgershire Soup (Copycat from Cheshire Inn - Saint Louis)


Ingredients:
ground beef, celery, carrots, potatoes, diced tomatoes with juice, onions, Worcestershire sauce, granulated sugar, salt, ground black pepper, barley, hot water

Directions:
In a large soup pot, lightly brown ground beef.  Leave in bite-sized chunks.  Drain off fat.
Add next 11 ingredients.
Bring to a boil and then reduce heat to a very slow simmer.
Simmer for 90 minutes stirring frequently.
Add barley and hot water.
Continue to simmer for 30 minutes.
Serve with French bread and extra Worcestershire sauce.