xiaoxl/recipe_data huggingface dataset:
Tuscan Pork Chops


Ingredients:
all-purpose flour, salt, boneless pork chops, olive oil, garlic, low sodium chicken broth, plum tomatoes, capers, fresh parsley

Directions:
combine first 3 ingredients in a shallow dish; dredge pork chops in flour mixture.
Cook pork chops in hot oil over medium high heat 1 to 2 minutes on each side or until golden brown.
Remove chops from skillet.
Add garlic to skillet, and saute 1 minute.
Add vinegar and broth, stirring to loosen particles from bottom of skilled; stir in tomatoes and capers.
Return pork chops to skillet; bring sauce to a boil.
cover, reduce heat, and simmer 4-5 minutes or until pork is done.
Serve pork chops with tomato mixture.
Garnish, if desired.
Chow Mein Noodle Cookies


Ingredients:
chocolate chips, peanuts

Directions:
Mix chips together in a microwavable safe bowl, melt., Mix in noodles and peanuts., Drop onto wax paper by the teaspoonful and cool., DO NOT FREEZE!, I sometimes put in mini M&M's instead of the peanuts.
White Texas Sheet Cake
Category: desserts
By Diane Kester

This cake is good to make a day ahead, and is very popular at pot-lucks.

Ingredients:
1 cup butter
1 cup water
2 cups all-purpose flour
2 cups white sugar
2  eggs
½ cup sour cream
1 teaspoon almond extract
½ teaspoon salt
1 teaspoon baking soda
½ cup butter
¼ cup milk
4 ½ cups confectioners' sugar
½ teaspoon almond extract
1 cup chopped pecans

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a large saucepan, bring 1 cup butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10x15-inch baking pan. Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done.  Cool for 20 minutes. Combine 1/2 cup butter and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar, and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.

Cook time: 20 mins
Total time: 40 mins
Yields: 1 10x15-inch sheet cake

Calories: 344.2
Fat: 16.7 g
Saturated fat: 8.4 g
Carbohydrates: 48.1 g
Sugars: 39.1 g
Dietary fiber: 0.8 g
Protein: 2.4 g
Cholesterol: 48.3 mg
Sodium: 192.8 mg
Strawberry Chicken Salad for Sandwiches
Category: uncategorized
By Tammy Lynn

One of my favorite lunch salads has strawberries, pecans, and poppy seed dressing. I thought those ingredients sounded great for a chicken salad sandwich. Try this delightful chicken salad on a croissant or served on a plate with crackers.

Ingredients:
½ cup mayonnaise
2 teaspoons lemon juice
1 teaspoon honey
2 teaspoons poppy seeds
2 cups chopped, cooked chicken
¾ cup sliced fresh strawberries
¼ cup pecan pieces
1 stalk chopped celery
2 stalks green onions, chopped
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste

Directions:
Mix mayonnaise, lemon juice, honey, and poppy seeds together in a medium bowl. Add chicken, strawberries, pecans, celery, green onions, parsley; toss to combine. Season with salt and pepper.

Prep time: 20 mins
Total time: 20 mins
Yields: 2 servings

Calories: 859.8
Fat: 73.5 g
Saturated fat: 12.5 g
Carbohydrates: 14.4 g
Sugars: 8.3 g
Dietary fiber: 3.7 g
Protein: 37.9 g
Cholesterol: 130.1 mg
Sodium: 428.1 mg
Clam Chowder


Ingredients:
bacon, onion, milk, minced clams, lemon juice, dried thyme, pepper, fresh parsley

Directions:
In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels.
Drain drippings, reserving 1 tablespoon.
In the drippings, saute onion until tender.
Stir in soup and milk.
Add the clams, lemon juice, thyme, pepper and bacon; heat through.
Garnish with parsley.
Simmered Pork with Mustard-Caper Sauce


Ingredients:
extra virgin olive oil, garlic powder, fresh ground black pepper, shallot, low sodium chicken broth, dry white wine, capers, Dijon mustard

Directions:
Flatten pork rounds using meat mallet, then season with garlic powder and black pepper.
Heat oil over medium high heat.
Add pork to pan and saute until browned, and almost cooked through (a couple of minutes per side].
Remove pork to holding plate.
Add shallots to skillet, and saute for 1 minute.
Add chicken broth and wine: boil until sauce has reduced and is thick enough to coat the spoon (about 10 minutes].
Mix in capers and mustard.
Return pork to pan.
Simmer until pork is heated through again.
This goes very well with small new potatoes and a lovely, fresh Caesar salad.
Baby Turnips and Endive in Honey  Mustard Dressing


Ingredients:
honey, mustard powder, salt, olive oil, baby turnips, Belgian endive, romaine lettuce, feta cheese, walnuts, raisins, chives

Directions:
In a small saucepan, combine the vinegar, honey, mustard powder, salt, and oil.  Whisk briefly until smooth and heat over medium until the glaze begins to bubble lightly.  Remove from heat.
Mix together the rest of the ingredients, pour the warm dressing over the top and toss well so that all the flavors mend.
Serve with plenty of black pepper.
The Best Fresh Apple Cake


Ingredients:
sugar, eggs, flour, salt, baking soda, baking powder, cinnamon, vanilla, apples, pecans, butter, milk, powdered sugar, vanilla

Directions:
Move your oven rack to the second lowest rack.
Grease and flour bundt pan.
Mix oil, sugar and egs and beat well.
In a separate bowl, sift together flour, salt, soda, baking powder and cinnamon.
Gradually add flour mixture to creamed mixture.
Add vanilla and fold in apples and pecans and pour into bundt pan.
Bake at 350 degrees for 1 hour.
If the top of the cake starts to darken too much, cover loosely with foil.
(Oven times may vary. Insert toothpick into center of cake, if it comes out clean then cake is finished baking].
After cake has cooled, invert onto serving plate.
For the glaze, combine and mix all ingredients together and drizzle over cake.
Punch holes into cake with a toothpick so glaze will soak into cake.
Sarasota's Chicken, Artichoke and Shrimp Casserole


Ingredients:
chicken, shrimp, artichoke hearts, cremini mushrooms, onion, scallions, Worcestershire sauce, butter, half-and-half cream, butter, flour, sherry wine, parmesan cheese, salt, pepper, paprika

Directions:
Casserole  --  Use 1/2 tablespoon to grease a 11x13" casserole dish or one similar in size or even a bit smaller. Add the cooked chicken, shrimp, and artichokes and set to the side.
Mushrooms and Sauce  --  In a large saute pan, add 1/2 tablespoon butter and bring to medium heat.  Add the mushrooms, onion and scallions and cook 3-4 minutes until the vegetables begin to soften.
Then in the same sauce pan, add in the butter for the sauce and melt on medium heat. Then stir in the flour mixing well to combine.  Slowly add in the sherry, worcestershire sauce and the half and half or light cream whisking or stirring as you add the liquid until you get a smooth sauce.  Check for seasoning, salt and pepper and bring to a light boil.  Just medium to medium high heat.  The sauce will naturally thicken.  You want the consistency like gravy.  If necessary, you can add a bit more cream if it is too thick, but it should be just about right.
Casserole  --  Top the casserole with the parmesan cheese and the paprika and bake in a 350 degree oven on the middle shelf for 30-45 minutes until bubbly and golden brown.  Uncovered. Remove, cover with foil and let rest 5-10 minutes before serving.
Bread  --  I love to stretch the cost of the dinner out and serve this over grilled slices of baguettes. 1-2 slices per person and NO butter or olive oil required.  Just brown under the boiler and top with the casserole.  Makes a perfect dish.
Serve  --  A nice salad is perfect with this. ENJOY!
Easy Vegan Bean Spread


Ingredients:
yellow onion, olive oil, garlic clove, celery, green bell pepper, tomato paste, white vinegar, salt, fresh ground pepper, fresh parsley, fresh lemon juice, cumin, cilantro leaf, cayenne

Directions:
Begin by sauteing on medium heat the onion and garlic in the olive oil until soft.
Next add the celery and pepper if using and cook another 2 to 3 minutes.
Add the garlic, tomato paste, herbs of your choice. Simmer about 10 minutes. (*Alternately, you can add the beans into the pan with the celery, onion, tomato paste, etc. and simmer. Do not allow the beans to dry out, adding a bit of water or stock if necessary.].
Place the cooked, warmed beans into a serving bowl.
Add the sauce along with the vinegar, salt and pepper into the mashed beans and mix well. Bean mixture should be spreadable but not watery.
Adjust seasoning.
Angel's Rich and Buttery Pan Rolls (Bread Machine)


Ingredients:
water, egg, lemon juice, butter, salt, sugar, powdered milk, bread flour, bread machine yeast

Directions:
Add the ingredients in the order listed in your bread machine manual (per manufacturer].
Select dough cycle and push start.
When cycle is done, remove the dough to a lightly floured board, cut into 12 - 24 pieces.
Shape each piece into a roll and place in a lightly greased muffin pan.
Cover and let rise until double in size (about 50 - 60 minutes].
Bake in a preheated 375 degree oven for 10 - 20 minutes (depending on size] or till golden.
(smaller rolls will be done closer to 10 minutes - larger rolls closer to 20].
*Note: You may brush with an egg wash prior to baking (1 egg + 3 Tbls. water] or brush with butter straight out of the oven! -- or leave plain. You can also add sesame seeds or poppy seeds on the rolls after you egg wash them prior to baking! :] The possibilities are endless! :].
**For those watching their sodium content you can use as little as 1/4 tsp of salt and they will still turn out wonderful.
Italian Chicken Pasta


Ingredients:
olive oil, onion, garlic, boneless skinless chicken breast half, pitted black olives, parmesan cheese

Directions:
Heat oil in large, heavy skillet over medium heat.
Add onion and garlic and cook until onion is translucent, stirring and taking care not to brown the garlic, about 10 minutes.
Add chicken strips and stir until cooked through, about 5 minutes.
Mix in artichoke hearts and peppers with their liquid and olives and heat through.
Season to taste with salt and pepper.
Pour over pasta and toss well.
Serve, passing parmesan separately.
Mashed-Potato-Stuffed Chicken


Ingredients:
baking potatoes, milk, butter, lemon, chicken breast halves, extra virgin olive oil, flat leaf parsley

Directions:
Preheat oven to 400 degrees.
In a medium saucepan, bring potatoes and enough cold water to cover to a boil.  Simmer until potatoes are fork tender, about 15 minutes.
Drain and return potatoes to pan.
Add milk, 2 tablespooons butter, and lemon peel.  Mash until smooth.  Can add other seasonings if desired.
Season with salt and pepper.
Transfer potatoes to a work surface, flatten into an even round and cut into quarters.
Run your fingers under the skin of each chicken breast to separate it from the meat.
Place one quarter of the potatoes unter the skin, gently pressing to evenly distribute.
Place stuffed chicken breasts in a roasting pan.  Drizzle with olive oil and season with salt and pepper.
Bake until tender and juices run clear, about 40 minutes.
Transfer to chicken to a plate.  Stir lemon juice, parsley and remaining butter into the pan juices, scraping any borwned bits from the bottom.  Spoon sauce over the chicken and serve.
Quick Mix Chocolate Cake


Ingredients:
white sugar, brown sugar, flour, baking soda, salt, cinnamon, butter, buttermilk, canola oil, water, eggs, vanilla

Directions:
Set oven to 350°.
Set oven rack to second-lowest position.
Butter a 13 x 9-inch baking pan.
In a large bowl sift together both sugars, flour, cocoa powder, baking soda, salt and cinnamon; set aside.
In another bowl mix/whisk together the melted butter, buttermilk, oil, water, eggs and vanilla; add to the dry ingredients; mix well to combine until you have a smooth batter (I use a large whisk for mixing].
Add in chocolate chips and nuts (if using].
Pour into prepared baking dish.
Bake for about 25-30 minutes or until cake tests done.
Cool completely before frosting.
**NOTE** if using nuts reduce amount of chocolate chips to 1/2 cup.
Buca Di Beppo Chicken Marsala (Copycat)


Ingredients:
olive oil, chicken cutlets, flour, coarse salt, fresh ground black pepper, dry marsala wine, heavy cream, fresh flat-leaf parsley

Directions:
Coat large skillet lightly with olive oil and set over medium-high heat.
Add bacon and cook just until crisp and lightly browned. Remove with a slotted spoon, set aside, leave fat in the pan.
Put flour on a plate.
Pat cutlets dry, season lightly with salt and pepper, dredge in flour.
Heat pan with bacon fat over medium-high heat, add touch more olive oil if necessary to make approximately 2 tablespoons.
When fat is hot shake excess flour off cutlets and place in pan.
Saute, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets, pour excess fat from pan.
With pan over medium-high heat add the Marsala and scrape up the browned bits from the bottom of the pan.
Cook Marsala until it is reduced by one quarter.
Stir in cream and simmer until you get a nicely thickened sauce.
Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute.
Serve with the sauce over top and a sprinkle of parsley.
Bunny Chow


Ingredients:
onions, cumin seed, garlic, ginger, cardamom pods, whole cloves, cinnamon sticks, star anise, curry powder, chili powder, chicken breasts, fresh cilantro, salt, tomatoes, potatoes, curry leaf, carrot

Directions:
Heat the oil in a large wide heavy pot over medium heat. Add the onions and cook until they start to brown, 10 to 15 minutes. Add the cumin, garlic, ginger, cardamom, cloves, cinnamon and star anise, and cook, stirring often, 1 to 2 minutes. Add the curry powder and some chili powder (if you want it spicy] and cook for another minute. Stir in the chicken, coating well with the spices, and cook for about 2 minutes. Add the cilantro, salt, tomatoes, potatoes and curry leaves. Simmer until the chicken is cooked through, about 30 minutes. Add additional seasoning, if necessary.
Dig out the center of each bread loaf half in one piece, reserving the "plug". Spoon the curry into the hollow of each loaf half and place the plug on top. Serve with carrot salad. Using your hands, break off some of the bread and use it to scoop up some curry and the carrot salad.
Amaretto Peach Cobbler


Ingredients:
cornstarch, sugar, Splenda Sugar Blend for Baking, salt, butter

Directions:
Allow the pie crust to come to room temperature while preparing peaches.
Spray 8x8 casserole with butter flavored Pam and set aside.
Combine cornstarch, sugar/Splenda, salt in a small saucepan. Add cold liquid and stir to combine. Cook, stirring over medium-high heat until mixture begins to boil. Cook 2 more minutes to fully thicken. This will seem very thick, but when poured over peaches, it will thin while cooking.
Remove sauce from heat. Add 1 tablespoons butter; stir until melted.
Slice peeled peaches into a large bowl.  Stir in sauce.  Pour into casserole.
Unroll pie crust on a piece of cling-wrap. Cut into 9 long strips; discard round "ends."  Create lattice crust by carefully overlapping strips; alternate folding back vertical strips while adding strips across the horizontal.
Sprinkle lattice top with cinnamon/sugar; dot with more butter if you like.
Bake 10 minutes at 400; Lower heat and continue baking at 350 for 45 minutes.
I like to time the baking of the cobbler so that it emerges from the oven with time to cool while eating & cleaning up from dinner. Add Bluebell Homemade Vanilla Ice Cream and enjoy!
Easy Thanksgiving Turkey Cookies


Ingredients:
character(0]

Directions:
Cut and bake the sugar cookies as directed on the package.
Cool.
With the can of spray frosting, squirt a line on the top of the cookie that covers about 1/4 of the cookie arc.  Place 5-6 candy corn along the frosting row to make the turkey feathers.
Next squirt two dots in the middle for the eyes.  Top with 2 mini M&Ms of the same color.
With the gel frosting, make a "V" for the beak - and then an upside-down "Y" for the feet.
Cute!
Pan-Fried Fennel
Category: everyday-cooking
By Marianne

This is an easy way to prepare fennel bulbs. Fennel tastes great pan-fried and you don't need a lot of seasoning as fennel has so much flavor on its own, which just intensifies while sauteeing.

Ingredients:
2 pounds fennel bulbs, sliced, green tops reserved
3 tablespoons olive oil, or as needed
salt to taste
1 pinch lemon pepper, or to taste

Directions:
Chop fennel greens and set aside. Heat 1 tablespoon oil in a nonstick pan over medium heat. Lay some fennel slices in a single layer in the pan; cook until nicely browned on both sides, about 5 minutes. Season with salt and lemon pepper. Remove from pan. Add another tablespoon oil and layer in the next batch of fennel slices and cook the same way. Repeat with remaining oil and fennel. Serve sprinkled with fennel greens.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 160.2
Fat: 10.6 g
Saturated fat: 1.4 g
Carbohydrates: 16.6 g
Sugars: 0.4 g
Dietary fiber: 7.1 g
Protein: 2.8 g
Sodium: 214.7 mg
Easy Homemade Yogurt
Category: side-dish
By ParsiCook

This is a super-easy way someone taught me to make homemade yogurt that requires only 2 ingredients. Pay attention to the notes. Halve the recipe if this is your first time. Usually because store-bought yogurts have lots of additives first-time yogurts do not turn out perfectly. But save 1 cup and use it as base the next time and you will see how well it turns out.

Ingredients:
1 gallon 2% milk
1 cup plain yogurt with active cultures

Directions:
Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over. Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt; there is no need to stir. Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken.

Cook time: 15 mins
Total time: 6 hrs 45 mins
Yields: 16 cups of yogurt

Calories: 130.9
Fat: 5 g
Saturated fat: 3.2 g
Carbohydrates: 12.4 g
Sugars: 12.4 g
Protein: 8.8 g
Cholesterol: 20.3 mg
Sodium: 110.1 mg
Paul Harvey's Wild Rice Soup


Ingredients:
wild rice, onion, butter, water, potatoes, bouillon cube, milk, Velveeta cheese

Directions:
Prepare wild rice according to directions on package., Sauté onion in butter until tender., Add water, potatoes and bouillon., Cook until potatoes are tender., Add milk and cheese, stirring occasionally., When mixture is creamy, add cooked rice., You can garnish the soup with cooked bacon bits., You can add mushrooms and/or bell peppers  with the onion when cooking.
Peanut Butter Overnight Oats


Ingredients:
old fashioned oats, milk, peanut butter, brown sugar, banana

Directions:
Mix oats, milk, peanut butter and brown sugar in small container., Add bananas and give one final stir., Cover and refrigerate overnight.  Enjoy in the morning!
Vegan No Bean Chili


Ingredients:
ketchup, tomato paste, vegan worcestershire sauce, water, onion powder, chili powder, cayenne pepper, black pepper, bouillon cubes, water, avocado oil, yellow onion

Directions:
Start by placing 2 tbsp of the avocado oil in a cast iron pan on medium heat.
Dice up 1/2 a small yellow onion and the jalapeño and add to the oil, stirring for 1-2 minutes until onions are translucent; remove mixture and set aside.
Place the 2 Beyond Burger patties in the pan. Using a wooden spoon, break them up the same way you would ground beef. Cook until burger bits are crispy. Be sure to get all the pieces stuck to the bottom of the pan. Lower the heat so as not to burn it.
While the burger crumbles are cooking, boil 1 cup of water. In a separate bowl or large mug, place the 2 vegan beef bouillon cubes. Using the handle of the wooden spoon, crush the cubes into a powder. Once the water has boiled, turn the heat off and add the crusted cubes to create a broth.
Next, add in the TVP, stirring once, then letting it sit to rehydrate. All water should be absorbed by the TVP.
Once rehydrated, add 1/2 of the TVP mixture and onion mixture into your Beyond Burger crumbles. .
Add the remaining 2 tbsp of avocado oil and stir so everything is coated and the TVP browns. This should take about 3 minutes with the stove on medium heat.
In a separate bowl, combine the remaining ingredients: ketchup, tomato paste, vegan worcestershire sauce, chili powder, onion powder, garlic salt, pepper, and sugar. Once all of the ingredients are mixed, pour the mixture into your "meat".  Stir for a couple minutes so everything is coated. At this point it should look almost like a paste and should be very thick. .
Let this mixture cook for about 5 minutes total before adding the remaining 1/2 cup of water. Reduce the flame to low heat and let simmer for 15-20 minutes, adding more water if needed. Be sure to stir occasionally making sure nothing is sticking to the bottom or burning. .
Taste and adjust seasonings if necessary. For more heat, I would suggest adding more jalapeño 1 tsp at a time or additional chili power in the same fashion.
*Substitutions*.
EVOO can be used in place of avocado oil, plain white sugar can be used in place of the unrefined sugar and tomato sauce can be used in place of tomato paste. Just be sure to adjust the water accordingly so you don't end up with a chili that is too watery.
**Also, since you are only using 1/2 of the TVP mixture, I usually freeze the other half to have later for tacos.
Oven Roasted Garlic Bread


Ingredients:
garlic, olive oil, butter, fresh parsley leaves, ground black pepper, salt

Directions:
Preheat oven to 425 degrees F.
Cut top off garlic head. Place garlic on a piece of aluminum foil; drizzle with olive oil. Fold edges together to seal. Bake 30 - 40 minutes; cool.
Squeeze cooked garlic into a medium bowl. Garlic will be soft and sticky. Add butter, parsley salt and pepper, stirring to combine.
Spread cut halves of bread evenly with garlic butter mixture. Broil 5 1/2 inches from heat, with oven door partially opened, for 2 to 3 minutes, or until butter melts and bread is toasted. Cut into slices to serve.
Really Easy and Good French Breadsticks


Ingredients:
butter, parmesan cheese, fresh garlic cloves, fresh parsley, dried parsley flakes

Directions:
Set oven to broil heat.
Prepare a foil-lined cookie sheet or shallow baking pan, and spray lightly with non-stick cooking spray.
Cut the bread loaf into three even pieces.
Then cut again into desired size strips (you should have between 12-14 strips depending on what size you cut them.
In a small bowl, mix softened butter, Parmesan cheese, garlic and parsley; stir well to combine.
Spread on each stick.
Place on prepared baking pan.
Broil until brown and crispy.
Crème Caramels (Easy Microwave Fix)


Ingredients:
water, sugar, eggs, sugar, milk, vanilla extract

Directions:
Place water + 1st measure of sugar (4 oz] in a heatproof glass jug & stir well. Cook on HIGH for 11 minutes, till golden (Do not allow the syrup to become too brown as it will cont to cook after removed from the oven]. Pour syrup quickly into 6 ramekins where you will allow it to cool & harden.
Meanwhile, beat the eggs, egg yolk & 2nd measure of sugar (2 oz] together.
Pour milk into a jug & cook on HIGH for 4 minutes. Whisk into the egg mixture w/the vanilla extract & divide this new mixture between the 6 ramekins.
Stand ramekins in 1 container & pour in enough water to come halfway up the sides of the ramekins. Cook on LOW for 12 minutes till set. Remove from water, leave to cool & then chill under refrigeration.
To Serve: Invert caramel onto a serving dish & garnish w/berries as desired for color.