xiaoxl/recipe_data huggingface dataset:
Spinach Stuffed Chicken Breasts
Category: meat-and-poultry
By Laurie Wheeler

Spinach and cheese stuffed into boneless, skinless chicken breasts.  Serve with rice, noodles, or a great Greek salad!

Ingredients:
½ cup mayonnaise
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ cup crumbled feta cheese
2 cloves garlic, chopped
4  skinless, boneless chicken breasts
4 slices bacon

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended.  Set aside. Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover. Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 448.8
Fat: 32.8 g
Saturated fat: 8.1 g
Carbohydrates: 5.2 g
Sugars: 1.5 g
Dietary fiber: 2.1 g
Protein: 33.4 g
Cholesterol: 104.2 mg
Sodium: 684.6 mg
Light and Tangy Chicken and Feta Salad


Ingredients:
chicken breasts, water, fresh lemon juice, kosher salt, fresh ground black pepper, romaine lettuce, English cucumber, raw zucchini, extra virgin olive oil, Dijon mustard, red pepper flakes

Directions:
Coat small skillet with non-fat cooking spray.
Place chicken into heated pan and lightly sprinkle with kosher salt and fresh ground black pepper. Brown on both sides for about 4 minutes each on med-High heat.
Pour lemon juice and water over chicken. Let cook covered on Med heat for 5 minutes or until chicken is done. Remove from pan and cut into bite size pieces.
In a Med salad bowl combined your olive oil, balsamic vinegar, dijon mustard and red pepper flakes. Whisk together until incorperated.
Add romaine, spinach, cucumber and zucchini. Toss with the dressing on the bottom of the bowl until coated. Finely crumble feta over the top.
Add warm chicken to salad just before serving.
Add fresh ground black pepper and kosher salt over top to taste.
Sweet and Sour Dipping Sauce
Category: appetizers-and-snacks
By Jackie Smith

A great sauce for dipping almost any Asian inspired dish in!  Should you desire a thicker consistency than what this recipe yields, dissolve another 1/4 teaspoon of cornstarch in 1/8 to 1/4 cup of cold water. Once dissolved, stir the mixture into the sauce and continue to heat and whisk until sauce  thickens.

Ingredients:
1 teaspoon cornstarch
⅓ cup distilled white vinegar
2 teaspoons vegetable oil
⅔ cup unsweetened pineapple juice
2 tablespoons ketchup
3 tablespoons brown sugar
salt to taste

Directions:
In a small saucepan over a medium-low heat, whisk (using a metal whisk) together vinegar and cornstarch.  Add oil, pineapple juice, ketchup, brown sugar, and salt; whisking constantly until the mixture is heated through.

Prep time: 2 mins
Cook time: 5 mins
Total time: 7 mins
Yields: 1 cup

Calories: 45.6
Fat: 1.2 g
Saturated fat: 0.2 g
Carbohydrates: 8.9 g
Sugars: 7.9 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 43.6 mg
Shami #5FIX


Ingredients:
onion, eggs, ground beef, salt, pepper

Directions:
"Chop onion very fin.Mix all the ingredeints very well . Heat the oil. make even size of the mix and shape it in to long one inch triangels.put each one in the oil and flip it when is golden brown.serve with fresh slice of tomatos,pickls,and basil ."
Peanut Butter Fudge


Ingredients:
granulated sugar, brown sugar, milk, creamy peanut butter, butter, vanilla

Directions:
Combine sugars, milk, and cocoa in large saucepan.  Cook over medium heat, stirring constantly, until mixture reaches 238 degrees, soft ball stage.
Remove from heat, add peanut butter, butter and vanilla.  Stir until melted.  Pour into greased 13 x 9 inch pan.  Cool completely.  Cut into 1 inch squares.
Maple Spoon Bread


Ingredients:
all-purpose flour, granulated sugar, baking powder, unsalted butter, milk, salt, maple syrup, unsalted butter, heavy cream, maple syrup, apple, unsalted butter, granulated sugar

Directions:
For the spoon bread:
Preheat the oven to 325°F.
Combine all the ingredients in a large bowl. Divide evenly between aluminum tins or individual ramekins, then cover with maple topping. Bake until the centers are firm, approximately 8-10 minutes.
For the Maple Topping: Combine syrup and melted butter.
For the Maple Sauce:  Combine cream and syrup.
For the apple topping:  Peel and slice the apple. Heat a small sauté pan and add butter, apples and sugar. Sauté until it reaches a medium caramel color.
To finish:  Unmold the spoon bread, top with the maple sauce and finish with warm apples.
Green Bean, Bacon and Cucumber Salad


Ingredients:
fresh green beans, brown sugar, English cucumber, cider vinegar

Directions:
Cook the cut beans in boiling water until crisp-tender. Drain.
In a frying pan, fry the cut-up bacon until crisp; drain on paper towel and set aside.
In the same frying pan, add the brown sugar and vinegar; simmer 5 minutes.
Slice the cucumber in a bowl and salt the top.  Let these sit while you are preparing the beans and bacon.
Drain and squeeze the cucumbers; add to the frying pan along with the beans and crispy bacon.
Mix all together and enjoy!
Taylor's Piroshki
Category: world-cuisine
By TAYLORSMOMMY

These are as authentic Russian as you can get without traveling to Russia. I received the recipe from my Russian language teacher in high school and have been making them ever since. The kids like them too! They take a little time to roll out - but then doesn't anything 'authentic' take a little time?

Ingredients:
1 ½ pounds ground beef
1  onion, finely chopped
1 teaspoon salt
ground black pepper to taste
dried dill weed to taste
1 (.25 ounce) package active dry yeast
¼ cup warm water
1 cup milk
3  eggs
½ cup vegetable oil
2 tablespoons granulated sugar
1 teaspoon salt
4 cups all-purpose flour
3 cups oil for frying

Directions:
In a medium skillet over medium heat, cook the ground beef until evenly browned; drain. Stir in the onion and cook with the beef until translucent. Sprinkle in salt, pepper and dill weed to taste. Allow to cool before using. Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat. Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume. Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter. Fill center of each disk with a heaping tablespoon of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes. In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels.

Prep time: 1 hr 30 mins
Cook time: 20 mins
Total time: 2 hrs
Yields: 35 to 40 piroshki

Calories: 446.5
Fat: 24.7 g
Saturated fat: 5.5 g
Carbohydrates: 42.4 g
Sugars: 4 g
Dietary fiber: 2 g
Protein: 13.5 g
Cholesterol: 67.1 mg
Sodium: 478 mg
Norwegian Meatballs


Ingredients:
eggs, milk, onion, salt, sugar, ground ginger, ground nutmeg, ground allspice, pepper, ground beef, ground pork, butter, onions, flour, beef broth, heavy cream, cayenne pepper, white pepper

Directions:
Combine eggs, milk, bread crumbs, onion and seasonings. Let crumbs absorb milk. Add meat.
Shape into 1 inches size.
Place on greased pan and bake 400 degrees for about 18 minutes.
For gravy, melt butter and saute onions until tender. Stir in flour and brown lightly. Slowly add broth. Cook until smooth and thickened.
Blend in cream, cayenne and white pepper.
Add meatballs and heat till boiling.
Molasses Peanut Butter Cookies


Ingredients:
shortening, peanut butter, sugar, molasses, vanilla, egg, milk, enriched flour, salt, baking soda, baking powder

Directions:
"Cream shortening and peanut butter.  Add sugar gradually.  Blend in Fancy Molasses, vanilla , beaten egg and milk.  Stir in sifted dry ingredients.  Drop onto greased cookie sheet and press down with the bottom of a glass covered with a damp cloth.  Bake at 375F for 10 minutes."
Molasses Crinkles


Ingredients:
butter, sugar, brown sugar, egg, vanilla, molasses, flour, baking soda, ground cinnamon, ground ginger, ground cloves, ground allspice, black pepper, salt

Directions:
Cream together butter and sugars. Add egg, vanilla and molasses and continue beating until incorporated.
Stir dry ingredients together in a separate bowl; then add to creamed mixture. Mix together. The dough will be soft; add a little extra flour if you like. Watch the video for tips on this: https://www.youtube.com/watch?v=rM21ykIsqUA.
Roll the cookie dough into one inch balls. Roll the balls in additional sugar and place on baking sheet. Bake at 375 degrees for 8-10 minutes.
Let cool on the baking sheet for a couple minutes and remove to wire rack to continue cooling.
Delicious in a Flash/You Have It All on Hand Salad Dressing


Ingredients:
pickle juice, mayonnaise, dried dill, garlic powder, black pepper, sugar, honey

Directions:
Whisk everything together.  Taste and adjust accordingly., Can store in the refrigerator for at least a week or two.
Pepita Crusted Chicken Salad With Sweet Adobo Vinaigrette


Ingredients:
boneless skinless chicken breasts, flour, ground cumin, salt, pepper, egg, milk, pistachios, romaine lettuce, mango, avocado, jicama, red onion, adobo sauce, red wine vinegar, honey, Dijon mustard, salt

Directions:
Preheat the oven to 350 degrees F and move the oven rack to the upper-middle position. Place a piece of parchment paper on a rimmed baking sheet.
Prepare 3 small pans: one with chopped pepitas, one with 1 egg and 1 tablespoon of milk whisked together, and one with a mixture of flour, cumin slat and pepper.
Dip the chicken in the flour mixture. Shake off the excess, then dip it in the egg wash, followed by the chopped pepitas. Lay the coated chicken on the baking sheet and repeat with the rest.
Bake the chicken for 20-25 minutes, depending on the size of the breasts. *For chicken tenders bake 15 minutes.
While baking, prepare four salad plates with a bed of romaine, followed by thin slivers of mango, avocado, jicama, and red onion.
Whisk together the adobo sauce, oil, vinegar, honey, Dijon, and salt.
Once the chicken is cooked, allow it to cool for at least 5 minutes. Then top each salad with a chicken breast and drizzle with abodo vinaigrette!
Orange Cream Candy


Ingredients:
unflavored gelatin, water, vanilla, white sugar, powdered sugar

Directions:
Lightly grease 9x13 pan., large bowl mix geletin and juice., let dissolve., in med saucepan combine water, vanilla and sugar., stir over med heat for 5 min, or until thickened., pour sugar mixture into bowl with juice and geletin., whip on high speed for about 10 minutes, or untill fluffy and creamy., pour into prepared pan., let stand for about 1 hr or until firm., dust with powdered sugar and cut to serve., store in ziplock bag.
RED BEANS and RICE - SLOW COOKER


Ingredients:
andouille sausage, smoked ham, celery rib, green pepper, garlic cloves, chili powder, brown sugar, ground cumin, cayenne pepper, black pepper, low sodium chicken broth, bay leaves, sea salt

Directions:
Place beans in a large bowl and cover with water; soak overnight. If you forget to do that, rinse beans well and discard any pebbles before placing them in a pot. Cover with cold water by 2-inches from the top and bring to a boil; cook for 5 minutes and let them sit for 1 hour before draining well.
In a bowl of a slow cooker, combine all the ingredients including drained beans except salt and green onions. Set the temperature on “High” and cook for 7 hours.
One hour before cooking time is over, press about 50% of beans mixture against the sides of the bowl to thicken the sauce with a wooden spoon or a potato masher. Before returning to cook for another hour, add salt and stir. After 7 hours if the consistency is not thick enough, continue cooking for another hour with the lid up.
About 30 minutes before beans are ready, start cooking rice.
When time to serve, place cooked rice in the middle of a bowl, scoop bean mixture around it and sprinkle with green onions. If desired, add a few drops of hot sauce.
Banana Cream Pi


Ingredients:
"Malibu rum"

Directions:
"Serve over ice."
Ice Cream Sandwich Cake


Ingredients:
ice cream sandwiches, pecans

Directions:
You will need a container to make this in I use a plastic 9x13 pan with a lid. Glass with plastic wrap will work too.
Place half of your sandwiches in the bottom of the pan.
Cover with whipped topping.
Top with half of your chopped nuts.
Drizzle with syrup.
Repeat above steps for next layer.
Cover and freeze for 2 hours.
Cranberry Bomb!


Ingredients:
fresh lime juice, cranberry juice

Directions:
"In a tall glass filled with ice cubes add gin, lime and top with cranberry juice. Stir and enjoy."
Easy Peasy Dream Whip Chocolate Mousse


Ingredients:
vanilla, milk, chocolate flavor instant pudding and pie filling mix

Directions:
Beat 1/2 cup milk, vanilla, and Dream Whip powder on slow speed just until blended.  Then, blend on high speed for 4 minutes or until topping thickens and forms peaks.
In a separate bowl, pour remaining 1 1/2 cups milk and then add pudding mix.
Beat with wire whisk 2 minutes (I beat on low speed about 1-2 minutes].
Stir in Dream Whip mixture.
Refrigerate until ready to serve.  You can garnish with whipped cream or mint.
Hamburger Cheese Bake


Ingredients:
ground beef, tomato sauce, sugar, salt, garlic, pepper, cream-style cottage cheese, cream cheese, sour cream, green onion, green pepper, parmesan cheese

Directions:
Spread 1/4 noodles in baking dish.
Moisten noodles with 1/4 meat sauce.
Cover with 1/4 cheese mixture.
Top with 1/4 meat sauce.
Repeat with 2nd 13x9 inch pan.
Sprinkle each with parmesan cheese.
Bake covered, 375 for 45 minutes.
This makes two 13x9 inch pans.
Half this recipe for one 13x9 pan or put the extra one in the freezer for unexpected company.
Green Chile Squares (Paula Deen)


Ingredients:
eggs, salt, black pepper, cayenne pepper sauce, diced green chilies, monterey jack cheese, sharp cheddar cheese

Directions:
Preheat oven to 300°F.
Prepare 12x8-inch baking dish by spraying it with cooking spray.
In medium bowl, mix together the eggs, salt, pepper, and cayenne pepper sauce.
In large bowl, combine chiles and both cheeses. Pour the egg mixture into the cheese mixture and stir together well.
Pat the mixture down into the prepared baking dish and bake until the center is firm, about 45 minutes.
Once cooled, cut into small squares and serve.
Summer Squash and Sausage Stew
Category: soups-stews-and-chili
By Chef John

This simple squash and sausage stew represents my idea of the perfect summer supper. It's very comforting, relatively fast, wonderfully flavorful, and helps solve a problem that's existed since neighbors started planting gardens: what to do with all that squash! Serve it with a big slice of crusty bread for dipping into the broth.

Ingredients:
2 teaspoons olive oil
1 pound andouille sausage, sliced
1 large onion, diced
3 cloves garlic, minced
3 cups chicken broth, or as needed
1 cup crushed tomatoes, such as San Marzano
½ cup diced jalapeno chile pepper
2 pounds assorted summer squash, such as zucchini or yellow crookneck - trimmed and cut into chunks
1 ½ pounds Yukon Gold potatoes, peeled and quartered  (Optional)
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ cup chopped Italian parsley
2 teaspoons freshly shredded Parmesan cheese, or to taste

Directions:
Heat olive oil in a large pot over medium-high heat; cook sausage slices until they begin to brown, 3 to 4 minutes. Add onion, reduce heat to medium, and cook until onion becomes translucent, about 5 minutes. Stir in garlic and cook until fragrant, 30 seconds to 1 minute. Add chicken broth, crushed tomatoes, and jalapeno pepper; stir to combine. Bring mixture to a simmer; gently stir squash and potatoes into mixture. Reduce heat to medium-low. Season with salt, black pepper, and cayenne pepper. Simmer stew, uncovered, until potatoes and squash are tender, 30 to 35 minutes. Stir in Italian parsley. Adjust levels of salt, black pepper, and cayenne pepper if needed. Serve in bowls; sprinkle with Parmesan cheese.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 servings

Calories: 600.9
Fat: 36.1 g
Saturated fat: 11.7 g
Carbohydrates: 50.6 g
Sugars: 7 g
Dietary fiber: 7.5 g
Protein: 22 g
Cholesterol: 66.4 mg
Sodium: 1146.1 mg
Thai Chicken Spaghetti
Category: world-cuisine
By TaraKD

I had a dish like this at a restaurant in Canada on my honeymoon and thought it was delicious, so I tried to recreate it once I got back home. This is the result.

Ingredients:
1 (8 ounce) package thin spaghetti, broken in half
2 tablespoons vegetable oil
1 ½ pounds chicken tenders, cut into bite-size pieces
4 stalks celery, sliced
2  red bell peppers, sliced
1  red onion, sliced
⅔ cup shredded carrots
1 cup chicken broth
½ cup soy sauce
1 tablespoon cornstarch
1 teaspoon garlic powder
½ teaspoon sesame oil
¾ cup unsalted peanuts
1 tablespoon minced garlic
1 teaspoon red pepper flakes

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain. Heat oil in a large non-stick pan or wok over medium heat; cook and stir chicken until no longer pink in the center, about 5 minutes. Add celery, red bell peppers, red onion, and carrots; cook and stir until vegetables are slightly tender, about 5 minutes. Mix chicken broth, soy sauce, cornstarch, garlic powder, and sesame oil in a small saucepan; bring to a boil. Reduce heat and simmer until desired thickness of sauce is reached, 5 to 10 minutes. Stir peanuts, garlic, and red pepper flakes into chicken-vegetables mixture; cook for 2 minutes more. Pour sauce over chicken-vegetable mixture; add spaghetti and toss to coat.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 656.3
Fat: 26.7 g
Saturated fat: 4.3 g
Carbohydrates: 52.8 g
Sugars: 8.5 g
Dietary fiber: 6.6 g
Protein: 52.9 g
Cholesterol: 98.2 mg
Sodium: 2373.3 mg
Royal Date Gingerbread Cake


Ingredients:
pitted dates, baking soda, boiling water, butter, vanilla extract, egg, all-purpose flour, salt, walnuts, butter, brown sugar, heavy cream, walnuts, pitted dates

Directions:
chop the dates, place them in a large bowl and sprinkle with baking soda, pour over the boiling water and let cool.
preheat your oven to 170 °C.
meanwhile whip the butter, about 4-5 minutes.
add the egg and whip again until fluffy.
now add the flour combined with the salt and the walnuts.
finally, pour in the date mixture and mix well.
spread on a baking pan (approximately 25 x 38 cm] lined with baking paper and bake in the preheated oven for about 30 minutes.
let the cake cool, turn it over and remove the baking paper.
prepare the icing: in a saucepan, melt the butter and the cream on low heat.
add the sugar, increase heat to medium and cook for 3 minutes, or until the mixture thickens.
while still hot, pour on the cake and spread evenly.
sprinkle the chopped walnuts over the cake and decorate with dates.
Pumpkin Chocolate Tart


Ingredients:
flour, sugar, sugar, salt, cinnamon, ground cloves, unsalted butter, egg, pumpkin puree, brown sugar, creme fraiche, eggs, cinnamon, ground ginger, nutmeg, salt, ground cloves

Directions:
Directions for the Chocolate Crust.
In electric mixer, combine all dry ingredients.
Add butter. Mix on low speed until butter is the size of small peas; about 5 minutes.
Add egg and mix until ingredients come together to form a dough.
Preheat oven to 350 degrees.
On lightly floured work surface roll dough to just thicker than 1/8 inch.
Transfer dough to 10 inch tart pan with removeable bottom. Press dough into bottom and up sides of pan. Trim excess flush with the edge of the pan. Lightly prick bottom of dough all over with fork.  Chill until firm, about 30 minutes.
Bake shell until firm, about 15 minutes.
Immediately sprinkle chocolate over bottom of shell, smooth with spatula.
Directions for Tart.
Preheat oven to 350 degrees.
In a medium bowl, whish together pumpkin, brown sugar, creme fraiche, eggs, all spices and salt until smooth.
Pass mixture through a fine sieve set over a clean bowl.  Discard solids and pour filling into crust.
Bake until filling is set, about 40 minutes.
Transfer to wire rack and let cool at least 30 minutes.
Set a heatproof bowl over a pan of barely simmering water.  Melt chocolate in bowl, stirring occasionally. Remove from heat.  With a spoon, drizzle chocolate over tart.  Refrigerate until well set, at least one hour.
Lentil Soup With Red Yeast Rice


Ingredients:
lentils, beef bouillon cubes, water, celery, onion, garlic, carrots, fresh parsley, water

Directions:
Rinse and then soak the lentils in enough water to cover for at least 20  minutes. Drain off and rinse.
Put lentils into a saucepan with water for cooking.
Add the other ingredients, except for the parsley, to the sauce pan.
Cook until the lentils are tender which takes about 30 minutes.
Cool and put into a blender to combine.
Add fresh parsley and blend.
Add water to taste.
Rinse rice and cook in a saucepan with 2 cups water for about 25 minutes.
Place a generous scoop of rice into a soup bowl and pour the lentil soup over it. Serve immediately.
Betty Crocker One-Pan Black Beans, Chicken and Rice


Ingredients:
long grain white rice, cumin, chili powder, bell peppers, black beans, chicken broth, salt, cheese, colby-monterey jack cheese

Directions:
Heat oil in large skillet over medium heat.  Saute peppers and onions for five minutes, or until translucent.  Add rice, cumin, and chili powder, cook and stir for an additional minute.
Stir in all remaining ingredients except cheese.  Bring to a boil.  Reduce heat; cover and simmer 15-20 minutes or until liquid is absorbed and rice is tender.  *I do NOT lift the lid on this step, and I go a full 20 minutes, remove from heat, and leave covered for a few extra minutes to be sure the rice is tender*.
Remove skillet from heat.  Uncover and fluff mixture with fork.  Sprinkle with cheese; cover, let stand for 1-2 minutes until cheese is melted.  Enjoy!