xiaoxl/recipe_data huggingface dataset:
Blue Cheese Meatloaf


Ingredients:
blue cheese, ground beef, egg, onions, salt, pepper

Directions:
Combine 1 cup bread crumbs and 1/4 cup crumbled blue cheese., Add ground beef, egg, onion, salt and pepper., Blend thoroughly., Shape into a round loaf., With a spoon, make a crater-like depression in top of loaf., Fill depression with Blue Cheese Dressing., If desired, sprinkle more crumbled blue cheese on top., Bake at 350 for 1 hour.
Mushroom Gravy
Category: side-dish
By BakingWithLuv

My whole family love this delicious mushroom sauce. We've eaten it over chicken cutlets, pork chops, and beef roast, almost anything needing a sauce. It's also quick and easy!

Ingredients:
2 tablespoons butter
1 (8 ounce) package button mushrooms, sliced
¼ cup minced shallot
2 tablespoons all-purpose flour
2 teaspoons all-purpose flour
2 cups fat-free reduced-sodium beef broth
¼ cup half-and-half
½ teaspoon ground black pepper
1 dash salt

Directions:
Melt butter in a heavy 12-inch skillet over medium-high heat. Add mushrooms and shallot. Saute, stirring occasionally, until softened, about 6 minutes. Add 2 tablespoons plus 2 teaspoons flour; cook until incorporated, about 1 minute. Add beef broth; cook, stirring frequently, until slightly thickened, about 2 minutes. Stir in half-and-half, black pepper, and salt. Cook for 30 seconds more.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 cups

Calories: 32.2
Fat: 2.1 g
Saturated fat: 1.2 g
Carbohydrates: 2.2 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 1.4 g
Cholesterol: 5.2 mg
Sodium: 46.4 mg
Indian Curry With Potatoes, Chicken, and Eggplant


Ingredients:
chicken breasts, tomatoes, potatoes, eggplants, onion, water, garam masala, turmeric, curry powder, cumin, chili powder, garlic powder, salt, fennel seeds, sugar, nutmeg, ginger

Directions:
Cut all of the vegetables and the chicken accordingly. Put all ingredients into a large pot (not cast-iron, the acidity of the tomatoes is bad for it].
Cook over high heat for approximately 10 minutes. Turn heat to low and let slow cook for approximately 7 hours.
Serve with hot basmati rice or naan/chapatis/roti.
Bush Family Chicken Divan


Ingredients:
frozen broccoli, chicken breasts, mayonnaise, lemon juice, curry powder, cheddar cheese, butter

Directions:
Cook broccoli and arrange in greased 9x13 pan., Put chicken pieces on top., Mix soup, mayo, lemon, and curry and pour on chicken. sprinkle cheese on top., Mix bread crumbs and butter and spread on top., Bake at 350 for 25-30 minutes.
Quick & Easy Chicken Marinara


Ingredients:
boneless skinless chicken breasts, fresh mushrooms, garlic, dried basil, red wine, chicken broth, angel hair pasta, spaghetti

Directions:
In a non-stick skillet coated with cooking spray cook chicken for approx., 4-5 minutes on each side., Don't over cook there is additional heating time at the end., Remove from pan and keep warm., Add mushrooms, garlic, basil, and Italian seasoning., Saute until mushrooms are tender., Stir in spaghetti sauce and red wine., Add chicken, cover and simmer 10 minutes or until heated through., Serve over pasta.
Chicken Nuggets
Category: meat-and-poultry
By Megami

These are really easy and taste great! Kids love them!

Ingredients:
4  skinless, boneless chicken breasts
2 cups corn oil
1  egg, beaten
⅓ cup water
⅓ cup all-purpose flour
1 ½ tablespoons sesame seeds, toasted
1 ½ teaspoons salt

Directions:
Rinse chicken with cold water and pat dry with paper towels. Cut into 1x1x1/2 inch pieces. Fill a deep fryer with corn oil, no more than 1/3 full. Heat to medium heat. Place egg and water in a small bowl and mix well. Add the flour, sesame seeds and salt, stirring until a smooth batter is formed. Dip chicken pieces in batter and drain off any excess. Add battered chicken, a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden brown and done (remove chicken from oil to test). Drain on paper towels.

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

Calories: 320.1
Fat: 17.7 g
Saturated fat: 3.1 g
Carbohydrates: 9.2 g
Sugars: 0.1 g
Dietary fiber: 0.7 g
Protein: 29.7 g
Cholesterol: 118.4 mg
Sodium: 953.1 mg
Candy Corn


Ingredients:
miniature marshmallows, icing sugar, water

Directions:
Place the marshmallows and the water in a large microwave-safe bowl.
Microwave on high for 1 minute, until the marshmallows are puffy and expanded.
Stir the marshmallows with a rubber spatula until they are melted and smooth; if some marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth.
Add the powdered sugar and begin to stir with a spatula.
Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.
Scrape the marshmallow-sugar mixture out onto an icing-sugar dusted work surface (it will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal].
Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.
Continue to knead the fondant until it smoothes out and loses its stickiness; add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with.
Once the fondant is a smooth ball, divide it evenly into three balls; set one ball aside, this will be the white portion of your candy corn.
Take one of the remaining fondant balls and flatten it into a round disc.
Add 4-5 drops of yellow food coloring to the center of the disc, and fold the disc over on itself so that the color is enclosed in the center of the fondant ball.
Begin to knead the ball of fondant just like you did before.
Continue to knead until the streaks are gone and the fondant is a uniform yellow color.
Repeat the process with the third small ball, adding orange coloring (or a combination of red and yellow to produce orange] so that you end up with three smooth fondant balls, in white, yellow, and orange.
On your powdered sugar-coated workstation, begin to roll the yellow fondant ball into a long worm shape, using your palms to roll it into a very long, thin cylinder.
The exact size will depend on your preference for the size of your candy corn, but I recommend keeping it around 1/4 to 1/3 of an inch thick (try to keep it the same size along the length of the fondant strip, but some minor variation is fine].
Once the yellow worm is rolled out, repeat the process with the orange and the white strips, placing them next to each other when completed.
If your fondant is slightly sticky, you should be able to press the strips together to create one unified fondant strip with three colors (if they are well-dusted with powdered sugar, they might not stick, if this is the case, you can wet a pastry brush and lightly run it along the sides of the strips, and the water will cause them to fuse together].
Use a large, sharp knife to cut triangles out of the fondant strip.
Repeat the cutting the process until all of the rope has been turnedd into little corn kernels.
Enjoy!
Healthy Oatmeal Breakfast


Ingredients:
oatmeal, water, raisins, walnuts, banana, cinnamon, ground cloves, ginger, brown sugar

Directions:
Put the water into the oatmeal in a microwave and oven safe bowl. (A medium sized ramekin works great].
Microwave until the water has been mostly absorbed/evaporated (when you shake the bowl, the oatmeal shouldn't slosh around].
Slice the banana in half lenthwise, then into 1/2 inch slices width-wise and stir into oatmeal.
Mix in the raisins, walnuts (or any kind of nut, you can even toast them if you like!], and spices (You can also use 1 tsp of pumpkin pie spice instead].
Make the surface of the oatmeal relatively flat with the back of your spoon.
Sprinkle the brown sugar on top in a nice even layer.
Put the bowl into the toaster oven at 350 for about 3-5 minutes.
Keep an eye on it! This will melt the brown sugar and just start to make it thick. Don't let it burn, so cooking time will vary depending on how close the filament in your toaster oven is.
You can also try to put it under the broiler, but this will take shorter so also keep an eye on it.
Let it cool for a minute, pour some milk on and enjoy!
Cheese Bread


Ingredients:
butter, margarine, prepared mustard, cheddar cheese, Worcestershire sauce

Directions:
Combine first 5 ingredients.
Spread on cut French bread.
Place on cookie sheet and bake at 350 degrees until cheese is hot and bubbly (about 5 minutes].
Baked Stuffed Brie with Cranberries & Walnuts
Category: appetizers-and-snacks
By Chef John

One of the most common mistakes people make when serving cheese is not letting it come to room temperature first, so that all the flavors can be fully realized. This beautiful baked stuffed brie takes that principle to the next level.

Ingredients:
1 small wheel of brie (about 6 to 8 inches), chilled
¼ cup dried cranberries
¼ cup chopped walnuts
1 sheet frozen puff pastry, thawed, plus extra for (optional) design
1  egg, beaten with
1 teaspoon water

Directions:
Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the "equator" through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half. Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out. Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash. If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step; see note below). Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper. Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry.)

Prep time: 20 mins
Total time: 1 hr 40 mins
Yields: 8 servings

Calories: 303.8
Fat: 22.3 g
Saturated fat: 8.2 g
Carbohydrates: 17.4 g
Sugars: 2.9 g
Dietary fiber: 0.9 g
Protein: 9.3 g
Cholesterol: 48.8 mg
Sodium: 261.3 mg
Simple Cucumbers and Onions


Ingredients:
cucumbers, onion, vinegar, sugar

Directions:
Combine oil, vinegar, and sugar in a medium to large bowl (big enough to hold all completed salad].  Stir until sugar is dissolved (Note:  You can heat the dressing to help keep it from separating.  It is not necessary, but I do if I have time.  If you heat the dressing, be sure to cool it before adding to cucumbers].
Add cucumbers and onions to dressing.  Toss to coat veggies.
Cover and chill at least 2 hours before serving.  The longer it chills, the better it gets!
Banana Coconut Cream Pie
Category: trusted-brands-recipes-and-tips
By Eagle brand

There is no reason to decide between banana cream pie and coconut cream pie with this delicious two-in-one recipe.

Ingredients:
3 tablespoons cornstarch
1 ⅓ cups water
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3  large egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
½ cup flaked coconut, toasted*
2 medium bananas
Lemon juice
1 (6 ounce) prepared graham cracker pie crust
Heavy cream, whipped

Directions:
Dissolve cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Fold in coconut. Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover. Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.

Prep time: 25 mins
Cook time: 10 mins
Total time: 4 hrs 35 mins
Yields: 1 (9-inch) pie

Calories: 489.9
Fat: 22 g
Saturated fat: 11.7 g
Carbohydrates: 42.2 g
Sugars: 29.3 g
Dietary fiber: 1.6 g
Protein: 4.7 g
Cholesterol: 122.4 mg
Sodium: 235.7 mg
Arancini (Italian Rice Balls)


Ingredients:
long-grain rice, chicken broth, butter, margarine, eggs, parmesan cheese, mozzarella cheese

Directions:
In large saucepan, combine rice, broth, and butter or margarine.  Bring to a boil, stir to blend.  Reduce heat, cover, and simmer until liquid is absorbed, about 15 minutes.  Set aside to cool.  Stir in egg yolks and parmesan.
In small bowl, beat egg whites until frothy; set aside.
Cover and freeze rice mixture for 15 minutes to make them firmer to handle; roll them with your hands to form balls. Push a small cube of mozzarella into center of each arancini, lightly pressing to seal each ball.  Roll each arancini in beaten egg whites, then coat with bread crumbs.
Preheat oven to 400 degrees (about 200 degrees Celsius].  Heat oil in heavy skillet. Cook 8 rice balls at a time, about 4-5 minutes, turning frequently, to brown evenly.  Place on baking sheet; bake for 10 minutes.
Serve with your favorite spaghetti sauce, to which you have added 3/4 cup to 1 cup of frozen green peas, uncooked.
Pumpkin Scones


Ingredients:
all-purpose flour, brown sugar, baking powder, baking soda, butter, egg, pumpkin, milk, vanilla, cinnamon, ground ginger, cardamom, powdered sugar, milk

Directions:
Preheat oven to 450.
Combine dry ingredients.
Cut in butter until coarse crumbs form.
Stir together wet ingredients.
Mix with dry ingredients just until blended (Do not overmix].
Turn out dough onto floured surface.
Knead gently, press into circle and cut into 8 wedges.
Bake on ungreased cookie sheet 20 minutes.
Stir together milk and powdered sugar.
Drizzle over cooled scones and sprinkle with cinnamon.
Mrs. Gordon's Chinese Chicken Wings


Ingredients:
light soy sauce, brown sugar, sugar, garlic powder, ginger, chicken wings

Directions:
If you are using frozen chicken wings, defrost them first.  If you prefer, cut off tips of wings.
Preheat oven to 350 degrees.
Mix all the ingredients (except for chicken wings] together in a bowl.
Spray a 9x11 baking dish with Veg. Oil spray.  Place chicken wings in single depth in the pan.
Pour the mixture over the chicken wings and place in oven.
Bake for 30 minutes, then turn wings.  Bake for another 30 minutes, and turn wings again.
Increase heat to 375 and bake for final 30 minutes, and then they are done.
Take out of cooking liquid to serve or keep warm till serving.
Red Broccoli Salad
Category: salad
By MAGGIE MCGUIRE

This a hearty meat and vegetable salad: two pounds of maple flavored bacon make it very filling.  It's a meal in itself!

Ingredients:
2 pounds maple-flavored bacon
1 large head fresh broccoli, chopped
¾ cup chopped celery
¼ cup minced green onions
¼ cup diced red onion
1 ½ cups seedless grapes, halved
¾ cup blanched slivered almonds
¼ cup white sugar
2 tablespoons distilled white vinegar
1 cup mayonnaise

Directions:
Place bacon in a large skillet. Cook, turning frequently, over medium high heat until evenly browned. Cool, and then crumble. Preheat oven to 300 degrees F (150 degrees C). Spread slivered almonds on a cookie sheet.  Bake for approximately 12 to 14 minutes or until lightly browned, turning once during toasting. Cool. In a small bowl, mix together mayonnaise, sugar, and vinegar. Set aside. In a large bowl, combine broccoli, crumbled bacon, celery, green onions, red onions, grapes, and toasted almonds. Toss with mayonnaise dressing.  Chill for several hours in the refrigerator.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr 50 mins
Yields: 10 to 12 servings

Calories: 382.4
Fat: 31.2 g
Saturated fat: 6.4 g
Carbohydrates: 13.7 g
Sugars: 9.6 g
Dietary fiber: 1.9 g
Protein: 12.9 g
Cholesterol: 37.5 mg
Sodium: 759.9 mg
Irish Mist Whiskey Carrots


Ingredients:
butter, carrots, brown sugar

Directions:
Melt butter., Add carrots., Cook for a minute., Remove from heat., Add whiskey OFF the stove., Add brown sugar., Return to stove., Cook covered for 5 minutes or until carrots are as tender as you like them.
Homemade Italian Sausage
Category: world-cuisine
By Chef John

One of my earliest and most vivid food memories was when my uncle Bill would make his famous dried Italian sausage every Christmas Eve. They'd be fried after Midnight Mass and served on bread with roasted red peppers. This fresh version was inspired by those. If you can manage not to eat them right away, letting them dry for a day or two really deepens the flavor, and firms up the texture as well, in true Uncle Billy fashion.

Ingredients:
3 pounds pork shoulder
4 cloves garlic
1 ounce kosher salt, divided
2 tablespoons whole fennel seeds, toasted
1 teaspoon anise seed
2 teaspoons freshly ground black pepper
2 teaspoons red pepper flakes
1 teaspoon ground cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried marjoram
½ teaspoon ground coriander
½ teaspoon ground mustard
¼ teaspoon ground allspice berries
1 tablespoon white sugar  (Optional)
2 tablespoons cold water
sausage casing, soaked in water until soft

Directions:
Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients. Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine. Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight. Process the cold pork through a meat grinder on the slowest speed. Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired. Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours. Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.

Prep time: 1 hr 10 mins
Cook time: 20 mins
Total time: 1 day
Yields: 8 sausages

Calories: 194.4
Fat: 10.4 g
Saturated fat: 3.8 g
Carbohydrates: 4.2 g
Sugars: 1.7 g
Dietary fiber: 1.3 g
Protein: 20.4 g
Cholesterol: 74.4 mg
Sodium: 1464.5 mg
Ras El Hanout - Moroccan Spice Mix from Vegetarian Times


Ingredients:
ground coriander, ground cumin, ground ginger, ground turmeric, ground black pepper, garlic powder, ground allspice, ground cinnamon, ground nutmeg

Directions:
"Combine all ingredients in small bowl.  Store in airtight container."
Creamed Leeks With Tarragon, Tomatoes, and Bacon


Ingredients:
lean bacon, leek, tomatoes, fresh tarragon, dried tarragon, half-and-half, chicken broth

Directions:
In a skillet cook the bacon until it is crisp and transfer it to paper towels to drain.
In the fat remaining in the skillet cook the leek, covered, over moderately low heat, stirring occasionally, for 10 minutes, or until it is softened, and stir in the tomato, the tarragon, the half-and-half, the broth, and salt and pepper to taste.
Bring the liquid to a boil,cook the mixture over moderate heat, stirring occasionally, for 5 minutes, or until it is thickened, and stir in the bacon.
Peppery Grilled Chicken


Ingredients:
chicken breasts, lemon juice, olive oil, peppercorn, garlic, honey, Dijon mustard

Directions:
Combine the ingredients in a large zip lock bag and add the chicken.  Marinade for a minimum of 2 hours or up to 1 day.
Grill or bake the chicken until cooked.
Spinach Banitza


Ingredients:
phyllo pastry, eggs, cheese, butter, yogurt, spinach, leek, olive oil

Directions:
The filo dough takes two hours to thaw, so either plan ahead, and let it thaw in the refrigerator overnight, or be sure to put it out early in the day.
Put the chopped spinach and finely sliced leek in a frying pan with a very small amount of oil.  Sauté just until spinach is wilted, and leeks have become transparent (about 5 minutes].
Set spinach mixture aside to cool.
In a large bowl. mix the crumbled cheese, milk and eggs together. Don't over mix - cheese should be lumpy.
Add well-drained cooked spinach, mix lightly.
Take a sheet of filo dough, lay it flat, brush it with melted butter, and stack another sheet of dough on top.  Butter again, then lay one more sheet on top. Now you have a stack of three layers. With a teaspoon, place a line of filling all along the bottom edge, then, roll it up into a tight roll with the filling on the inside of the roll. The long roll is then taken and rolled up in a circle. This first sheet of dough is then placed in the baking pan. (I used a pizza pan, it worked perfectly] The process is repeated with the remaining sheets of dough and each consecutive roll is placed around the first one in the pan. The resulting shape resembles a spiral. Repeat until all mixture is used. Brush the remaining butter all over the top. Bake about 30 minutes @ 400 F, or until golden.
Horseradish Cream Sauce for Prime Rib
Category: side-dish
By Kaye Lynn

This is the best horseradish sauce I have come up with, I've never tasted a better one! It's the perfect blend of creamy, spicy, and flavorful. This is the ideal compliment for so many foods in addition to prime rib: roast beef, ham, pork loin, onion rings, and chicken strips. I add extra horseradish for my taste, as I love the flavor.

Ingredients:
½ cup real mayonnaise
¼ cup sour cream
2 tablespoons prepared horseradish
2 teaspoons ketchup
¼ teaspoon ground paprika
¼ teaspoon salt
¼ teaspoon cayenne pepper
2 drops hot sauce, or to taste
1 pinch dried oregano
1 pinch ground black pepper

Directions:
Combine mayonnaise, sour cream, horseradish, ketchup, paprika, salt, cayenne pepper, hot sauce, oregano, and pepper in a bowl; stir to combine. Refrigerate for at least 1 hour before serving to meld flavors.

Prep time: 5 mins
Total time: 1 hr 5 mins
Yields: 12 servings

Calories: 78.8
Fat: 8.3 g
Saturated fat: 1.7 g
Carbohydrates: 1.1 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 0.3 g
Cholesterol: 5.6 mg
Sodium: 124.1 mg