xiaoxl/recipe_data huggingface dataset:
Balsamic Mustard Chicken with Potatoes


Ingredients:
Dijon mustard, red wine vinegar, garlic, onions, canola oil, boneless skinless chicken breasts, potatoes, low sodium chicken broth

Directions:
In a shallow dish, combine mustard, vinegars, garlic, onion and 1 tbsp canola oil Add the chicken, cover, and marinate in refrigerator for 30 minutes In a large pan, warm remaining canola oil over medium heat.
Add potato slices and cook until slightly crisp Add the chicken and marinade to the pan Cook for 10-15 minutes, until chicken cooked through Add chicken broth and simmer for 5 more minutes Serve hot.
Carrot-Thyme Timbales


Ingredients:
unsalted butter, unsalted butter, carrot, garlic clove, fresh thyme, sea salt, heavy cream, fresh ground black pepper, egg

Directions:
Heat the oven to 325 degrees.
Butter 4 (6-ounce] custard cups or ramekins.
Heat 1 tablespoon butter and the oil in a medium saucepan.
Add the carrots, garlic, thyme and salt and cook over medium heat, stirring occasionally, for 5 minutes.
Add one-half cup water, cover the pan, reduce the meat to medium-low and cook until the carrots are soft, about 15 minutes. Remove from the heat and cool slightly.
Remove 12 carrot slices and arrange 3 over the bottom of each custard cup or ramekin (you can cut them in half to make them fit].
Combine the remaining carrots in a blender with the cream and purée until completely smooth.
Season with pepper to taste.
Add the egg and egg yolk and process until smooth. Divide among the cups.
Place the ramekins in a larger baking dish in the oven and pour in boiling water to come halfway up the sides.
Bake 1 hour.
Remove from the oven and let stand 5 minutes.
Run a small spatula around the rim of each and turn out each onto plates to serve, sliced-carrots side up.
Skillet Spanish Rice With Cornbread Topping


Ingredients:
water, diced tomatoes, whole kernel corn, green chilies, green onion

Directions:
Mix Rice Mix, water, tomatoes, corn and green chiles in large nonstick skillet. Bring to boil. Reduce heat to low; cover and simmer 15 minutes.
Meanwhile, prepare corn muffin mix as directed on package. Stir in jalapeno peppers. Spread batter evenly over rice mixture. Cover. Cook 15 minutes longer on low heat or until corn bread is cooked through and rice is tender.
Sprinkle with cheese and green onions. Cover. Let stand 5 minutes until cheese is melted.
Dees Italian Fried Potatoes


Ingredients:
onion, potatoes, paprika, garlic clove, oregano, pepper, parmesan cheese

Directions:
Fry onion and potato in oil., When browned add paprika, garlic,oregano, and pepper., Brown a little more., When done sprinkle with Parmesan cheese and stir.
Creamy Garlic Pasta
Category: main-dish
By Celestial

Best garlic pasta I have ever had. Add prawns and/or scallops to make an amazing seafood Alfredo.

Ingredients:
2 teaspoons olive oil
4  garlic cloves, minced
2 tablespoons butter
3 cups chicken broth, or more as needed
½ teaspoon ground black pepper
¼ teaspoon salt
½ pound spaghetti
1 cup grated Parmesan cheese
¾ cup heavy cream
1 ½ tablespoons dried parsley

Directions:
Heat olive in a medium pan over medium heat. Add garlic and stir until fragrant, 1 to 2 minutes. Add butter and stir constantly until melted. Pour in chicken broth; add pepper and salt. Bring to a boil. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Add more chicken broth if pasta starts to stick to the pan. Stir Parmesan cheese, cream, and parsley into the pasta and mix thoroughly. Serve immediately.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 542.8
Fat: 31.7 g
Saturated fat: 17.9 g
Carbohydrates: 46.8 g
Sugars: 2.7 g
Dietary fiber: 2.1 g
Protein: 17.3 g
Cholesterol: 98.5 mg
Sodium: 1388.1 mg
White Bean Dip


Ingredients:
white beans, garlic, coarse salt, fresh ground black pepper, extra virgin olive oil, extra virgin olive oil, thyme, ground cumin, fresh rosemary, thyme

Directions:
Put beans, garlic and some salt in container of a food processor.
Turn machine on, and add 2 tablespoons olive oil in a steady stream through feed tube; process until mixture is smooth.
Taste and adjust seasonings with salt and pepper.
Cover and refrigerate (up to 2 days], until about an hour prior to serving.
Just before serving, stir in herbs, drizzle with remaining olive oil, and garnish with herb sprig.
Serve with chips, pita crisps or raw veggies.
Medley Soup ( Sopa Mezclada)


Ingredients:
potato, turnip, cabbage, celery, haricot beans, rice, saffron

Directions:
Bring some good quality veal stock to the boil, then add a mixture of cut-up vegetables, such as potatoes, turnips, cabbage celery and previously soaked and cooked haricot beans.
Simmer gently until all the vegetables are well cooked.
About 20 minutes before serving, add a few spoonfuls of rice and of vermicelli, with a good pinch of saffron, and continue cooking until these are done.
The finished soup should be thick and satisfying.
Note: No amounts are given so you can make this soup your way. You can use any vegetables you want for this. I used 6-8 servings just to fill that spot.
French Chocolate Cake
Category: world-cuisine
By MC

This is typical of a French homemade cake  - dense, dark, and delicious. It is a European sponge cake, with a different texture than its American counterparts. It is excellent dusted with confectioners' sugar and served with lightly sweetened whipped cream or a fruit coulis.

Ingredients:
½ cup white sugar
10 (1 ounce) squares semi-sweet chocolate
¾ cup unsalted butter, cubed
2 teaspoons vanilla extract
5  eggs, separated
¼ cup sifted all-purpose flour
1 dash cream of tartar
salt to taste
½ tablespoon confectioners' sugar, for dusting

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Generously grease a 9-inch springform cake tin. Dust with a little sugar, and tap out the excess. Set aside 3 tablespoons of the sugar. Place the chocolate, butter, and remaining sugar in a large, heavy-based pan. Cook over moderate heat until the chocolate and butter have melted, and the sugar has dissolved. Remove the pan from heat. Stir in the vanilla, and leave the mixture to cool slightly. Beat the egg yolks into the chocolate mixture one at a time, beating well after each addition.  Stir in the flour. In a large bowl, scrupulously clean and grease-free, beat the egg whites until foamy. Add the cream of tartar and salt, and beat to stiff peaks. Sprinkle reserved sugar over egg whites, and beat until stiff and glossy. Use a whisk or spatula to fold 1/3 of the egg whites into the chocolate mixture, then carefully fold in the remaining whites.  Carefully pour batter into the prepared tin, and tap the tin gently to release air bubbles. Bake until well risen and a skewer inserted into the center of the cake comes out clean, for about 45 minutes to 1 hour. Check the cake after 30 minutes: if the cake appears to rise unevenly, rotate after 30 to 35 minutes. If the cake starts to crack or become too brown, place a piece of foil lightly over the top.  Transfer the cake to a wire cooling rack, and remove the sides of the springform tin.  Cool completely, and then remove the base.  Do not attempt to remove the cake before it's completely cooled as this cake is very fragile.

Prep time: 35 mins
Cook time: 45 mins
Total time: 2 hrs 20 mins
Yields: 1 9-inch cake

Calories: 293.5
Fat: 21.1 g
Saturated fat: 12.1 g
Carbohydrates: 24.3 g
Sugars: 20.6 g
Dietary fiber: 1.7 g
Protein: 4.7 g
Cholesterol: 108 mg
Sodium: 30.9 mg
Lemon Parsley Potatoes


Ingredients:
small red potatoes, new potatoes, salt, butter, margarine, flat leaf parsley, lemon, zest of, garlic, black pepper

Directions:
Using a vegetable peeler, cut a strip of peel from around middle of each potato Place potatoes in a large pot.
Add cold water to cover and 1 teaspoon salt.
Bring to a simmer over medium heat; cook potatoes until tender when pierced with a knife, about 15 minutes.
Drain in a colander, then return the potatoes to the pot.
Add butter, parsley, lemon zest, garlic, pepper and remaining salt to the potatoes.
Toss gently until they are coated with the parsley mixture.
Serve immediately.
Simple Maple Syrup
Category: side-dish
By LADY2416

We never had store bought syrup in the house, and when you taste this you'll know why.  It's so simple and so good, anything else seems pointless.

Ingredients:
2 cups white sugar
1 cup boiling water
½ teaspoon maple flavored extract

Directions:
In a saucepan, combine sugar and water. Cook and stir until sugar is dissolved. Remove from heat, and stir in maple flavoring. Serve warm.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 1/2 cups

Calories: 259
Carbohydrates: 66.7 g
Sugars: 66.7 g
Blueberry Muffin Tops


Ingredients:
butter, half-and-half cream, full-fat milk, egg, vanilla, flour, sugar, baking powder, salt, fresh blueberries, butter, flour, sugar, cinnamon

Directions:
Set oven to 375 degrees (second-lowest oven rack].
Butter one 1/2-cup muffin top tin/pan (4x1/3-inch], or use 12 regular muffin tins (do not line with paper liners, just grease very well!].
For the topping: In a small bowl mix all ingredients together using your fingers until crumbly; set aside.
For the muffin tops: melt butter in the microwave or in a small saucepan over low heat; remove from the heat and whisk in the half and half cream or full-fat milk, then whisk in the whole egg, egg yolk and almond extract (or vanilla if using] until well combined.
In a small bowl mix together flour, sugar, baking powder and salt, the add to the milk mixture, mixing with a wooden spoon JUST until combined.
Gently fold in the blueberries until combined.
Divide the batter between 12 muffin top tins or 12 regular size muffin
Sprinkle the tops of each muffin with the prepared topping.
Bake for about 17-20 minutes, or until golden, and they test done with a toothpick inserted in the middle.
Cool in the pans for about 12-15 minutes, then run a sharp knife around the edges of each muffin top, then carefully remove from tins.
Best served warm.
Chicken Sausage Rolls


Ingredients:
ground chicken, onion, parsley, mixed herbs, herbs, puff pastry, milk

Directions:
In a bowl mix together mince, onion, herbs and spices (add more herbs/spices as required].
Cut pasty into thirds.
Place a third of the mince mixture along one of the pastry strips.
Spread it out evenly.
Brush one edge of the pastry with milk.
Roll both sides to the top (milk side on top] and push down to seal.
Cut into small sections (around 6 per roll].
Place on baking tray (lined with baking paper] and brush the top of each with milk.
Bake for around 20 minutes or until tops are golden brown.
Suitable to freeze.
Morning Delight Quiche


Ingredients:
frozen hash brown potatoes, butter, salt, pepper, eggs, milk, sun-dried tomato, fresh cilantro, bacon

Directions:
Cook sausages according to package directions; cut into ¼-inch slices; set aside.
In a bowl, combine hash browns, butter, 1/8 teaspoon of salt and pepper.
Press onto bottom and up sides of an ungreased 9-in. pie plate.
Bake, uncovered, at 375ºF for 12 to 14 minutes.
Arrange sausage pieces in crust.  In a bowl, combine eggs, cheese, milk, tomatoes, cilantro, and remaining salt and pepper.
Pour into crust.  Sprinkle with bacon.
Bake, uncovered for 25-30 minutes or until knife inserted in center comes out clean.
Let stand for 10 minutes before cutting.
Italian Shrimp 'n' Pasta


Ingredients:
boneless skinless chicken thighs, crushed tomatoes, celery ribs, green pepper, onion, garlic cloves, sugar, salt, cayenne pepper, bay leaf, orzo pasta, small shell pasta, medium shrimp

Directions:
"In a large skillet, brown chicken in oil; transfer to a 3-qt. slow cooker. Add the next 10 ingredients; mix well. Cover and cook on low for 7-8 hours or until chicken juices run clear. Discard bay leaf. Stir in the pasta; cover and cook on high for 15 minutes or until pasta is tender. Stir in shrimp; cover and cook for 5 minutes or until the shrimp are heated through."
Choban Salatasi (Turkish "Shepherd's" Salad)


Ingredients:
tomatoes, cucumbers, green peppers, radishes, green onions, flat-leaf Italian parsley, lemon juice, olive oil, salt, pepper

Directions:
Have all the vegetables cut into similar size, diced.
English cucumbers work best; remove seeds from larger ones.
Combine all ingredients in bowl.
Mix dressing and gently toss just before serving salt and pepper to taste.
Petits Farcis


Ingredients:
tomatoes, vegetable marrows, sausages, water

Directions:
Heat your oven to 170 degrees.
Wash all the vegetables, cut the hats off and keep them! Empty the inside carefully with a teaspoon but not to the skin, you want to leave some "vegetable chair", as we say in French ( roughly translated as vegetable meat.].
Remove the skin from the sausages and fill the vegetable a little bit higher than the top.
Put all your farcis in a ceramic dish with a tablespoon of water on the bottom to avoid sticking (not too much, as the vegetable will release some water]. Cook for 45 minutes and add the hats for another 15 minutes. Turn the oven off and open the door, letting them rest for 10 minutes.
Bon Appetit!
Lebanese Seven Spices
Category: world-cuisine
By orayeena

The secret for good Middle Eastern food. Actually it's a mix of 8 spices.

Ingredients:
½ cup ground black pepper
½ cup ground cumin
½ cup paprika
¼ cup ground coriander
¼ cup ground cloves
4 teaspoons ground nutmeg
4 teaspoons ground cinnamon
2 teaspoons ground cardamom

Directions:
Stir the black pepper, cumin, paprika, coriander, clove, nutmeg, cinnamon, and cardamom together until evenly blended. Store the spice mix in an airtight container.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 cups

Calories: 7.1
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 1.2 g
Sugars: 0.1 g
Dietary fiber: 0.7 g
Protein: 0.3 g
Sodium: 1.8 mg
Betty's Biscuits Supreme


Ingredients:
flour, baking powder, salt, cream of tartar, sugar, shortening, milk

Directions:
Preheat oven to 425°F.
Sift dry ingredients into mixing bowl.
Measure shortening and cut into flour mixture with pastry blender, two knives or blending fork, until mixture looks like "meal."
Stir in almost all the milk.
If dough does not seem pliable, add the remaining milk using just enough to make a soft, puffy dough easy to roll out.
Knead quickly on a lightly floured board (too much handling makes tough biscuits].
Roll out 1/4-inch thick for thin crusty biscuits and 1/2-inch thick for thick biscuits.
Place on ungreased cookie sheet; close together for biscuits with soft sides, an inch apart for biscuits with crusty sides.
Bake 10 to 12 minutes.
Southwestern Cheesy Corn Chowder


Ingredients:
butter, ground turkey, garlic clove, onion, zucchini, green bell pepper, red bell pepper, raw potatoes, raw sweet potato, frozen green pea, frozen corn, flour, chipotle chiles, adobo sauce, half-and-half cream, fresh sage, salt, black pepper, cheddar cheese, Velveeta cheese, processed cheese

Directions:
Cut all vegetables to size-- I cut all of mine into approximately 1/2" pieces-- I found that it reduced the cooking time for them all to be similar in size.
In soup pot, melt 2 T butter and brown the ground turkey.
Add garlic& sauté until done.
Add onions, green& red peppers, and zucchini-- sauté a few minutes until vegetables are limp.
Stir in 1 T butter& flour.
Add chicken stock, peas, corn, potatoes, sweet potatoes, salt, sage, chipotle peppers, adobo sauce,& black pepper.
Bring to boil-- Reduce heat to simmer.
Cover & let cook until all vegetables are tender, (approx 25 minutes].
Ladle 2 cups of soup into mixing bowl-- SLOWLY stir in the half & half to prevent it from separating.
Pour it SLOWLY back into soup pot, stirring frequently.
Add both cheeses-- stir until cheese is melted and chowder is thickened.
Taste & adjust salt/pepper if needed.
Koulourakia (Greek Easter Cookies)


Ingredients:
butter, baking powder, eggs, water, vanilla, baking soda, sugar, milk, flour, sesame seeds

Directions:
Heat oven to 350 degrees.
Cream butter, sugar and vanilla.   Add 2 eggs and blend well.  Add milk and orange juice and beat on high for about 3 to 4 minutes.
Sift together flour, baking powder and baking soda.  Add flour to butter mixture and beat well until a soft dough is formed (add a bit more flour if needed, until dough is no longer sticky but soft].
Pinch off 1" balls of dough and shape into a 6" long  rope.   Braid the two ends together and place one inch apart on an  ungreased baking sheet.
Beat the remaining egg with the 2 tablespoons of water.  Brush each cookie with egg wash.  You may sprinkle with sesame seeds at this point, if desired.
Bake at 350 degrees for 10 to 12 minutes or until lightly browned.
Cool on rack.  These store and freeze well, just place in freezer bags or containers.
4 Dozen.
Buckeye Bars or Copy Cat Reeses


Ingredients:
unsalted butter, powdered sugar, creamy peanut butter, pure vanilla extract, butter

Directions:
Line a 13x9 inch baking sheet with foil. Set aside.
In a large mixing bowl, beat 3/4 cup melted butter, powdered sugar, peanut butter and vanilla extract together. Mixture will come together into a “dough.” Using your hands, press into the bottom of the 13x9 dish.
In a microwave bowl, combined chocolate bars (broken into pieces] with 1 tablespoon butter. Heat for 30 second intervals, stirring until chocolate is smooth (mine took about 1 1/2 minutes].
Spread evenly over top of peanut butter layer.
Allow chocolate to set before cutting.
Store in airtight container at room temperature.
Nacho Potato Skins


Ingredients:
potatoes, shortening, butter, margarine, butter, margarine, seasoning salt, cheddar cheese, monterey jack pepper cheese, sour cream, salsa, chopped tomato, sweet pepper, green onion, pitted ripe olives, fresh cilantro

Directions:
Heat oven to 425 degrees.
Scrub potatoes, pat dry, rub with cooking oil, shortening, butter or margarine, prick potatoes with a fork.
Bake for 40 to 60 minutes or till tender.
(or microwave on high for 15 to 20 minutes till tender] Cut potatoes lengthwise into quarters.
Scoop out the pulp, leaving 1/4 inch thick shells.
Reserve the pulp for mashed potatoes or another use.
Brush both sides of the potato pieces with the 1/4 cup butter or margarine.
Sprinkle the insides with seasoned salt and ground red pepper.
Place potato pieces, skin sides up, on the unheated rack of a broiler pan.
Broil 3 to 4 inches from heat for 3 minutes.
Turn potato pieces skin side down.
Sprinkle with shredded cheese.
Broil 2 minutes more.
Arrange the potato pieces on a heated serving platter.
Serve with desired toppers.
To make ahead, bake, scoop, and season the potatoes, place in a covered container and regrigerate up to 2 days.
Chicken Enchilada Casserole


Ingredients:
corn tortillas, tomatoes, scallions, diced green chilies, sour cream, cheddar cheese

Directions:
Preheat oven to 350. In a 12x8 inch baking dish, place 3 tortillas. Layer on 1/3 of the tomatoes, chicken, scallions, chilies, olives sour cream and cheese.
Cover with 3 more tortillas. Repeat the layering process twice, ending with tomatoes and cheese.
Bake, uncovered, for about 35 minutes or until bubbly and heated through.
Sweet and Savory Pineapple Pork Loin
Category: meat-and-poultry
By Pipsy D

This is a quick, easy, and healthy way to prepare pork loin with no added fat. The pork turns out very moist and the sauce is very flavorful. Serve with your favorite vegetable side dish or salad for a complete meal. Serve over rice with a generous helping of the sauce. Yum!

Ingredients:
2 tablespoons honey, or more to taste
1 tablespoon Dijon mustard, or more to taste
½ teaspoon ground black pepper, or to taste
½ (3 pound) pork loin
½ (8 ounce) can pineapple chunks, drained
¼ teaspoon salt, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Mix honey, Dijon mustard, and black pepper together in a bowl until texture of a paste. Heat a cast iron skillet over medium-high heat. Cook pork loin in the hot skillet until browned on all sides, about 5 minutes. Transfer pork loin to a baking dish. Spread honey paste over entire pork loin. Spread pineapple chunks around pork loin and sprinkle salt over pork loin. Place a cooking thermometer into the pork loin and cover dish with aluminum foil. Bake in the preheated oven for 5 minutes. Decrease oven temperature to 375 degrees F (190 degrees C). Continue cooking until pork is cooked through, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork loin to a work surface and let rest, 3 to 5 minutes. Blend pineapple chunks and drippings in a blender until sauce is smooth; serve alongside pork loin.

Prep time: 10 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 151.9
Fat: 7.4 g
Saturated fat: 2.7 g
Carbohydrates: 7 g
Sugars: 6.3 g
Dietary fiber: 0.2 g
Protein: 13.8 g
Cholesterol: 41.4 mg
Sodium: 149.7 mg
Quick Guacamole


Ingredients:
avocados, thick & chunky salsa, lime juice

Directions:
Mix avocados, salsa and lime juice in glass bowl., Serve with tortilla chips.
Soft Pineapple Cookies
Category: desserts
By LadyJade

My family goes crazy over these soft, fruity cookies. They are easy and quick to make too!

Ingredients:
½ cup shortening
1 cup brown sugar
1  egg
1 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple
2 cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
⅛ teaspoon salt

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg, beat well, then stir in the vanilla and pineapple. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 3 dozen

Calories: 72.4
Fat: 3.1 g
Saturated fat: 1.2 g
Carbohydrates: 10.3 g
Sugars: 4.9 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 6.8 mg
Sodium: 40.4 mg
Mediterranean Salmon Fillets Baked in Foil


Ingredients:
salmon fillets, lemon pepper, salt, fresh dill, dried dill, sun-dried tomato, black olives, feta cheese, pine nuts

Directions:
Rinse each fillet well under cold water then pat completey dry using paper towels.
Spray one side of each piece of foil with cooking spray. then place one salmon fillet onto each piece coated foil.
This is only optional; brush the top of each fillet with a light coat of olive oil.
Sprinke each fillet with lemon pepper, salt and dried dill (to taste].
Top each fillet starting with the chopped sun-dried tomatoes, then olives, feta and sprinkle about 2 tablespoons toasted pine nuts on top.
Fold the long sides of foil over the fillets then roll up the short sides to seal.
Place each packet seam sides up on a greased baking sheet.
Bake 400 degrees F for about 18-20 minutes or until the fish flakes with a fork.