xiaoxl/recipe_data huggingface dataset:
Slow Cooked Italian Chicken With Noodles


Ingredients:
chicken breasts, dried thyme, oregano, chicken broth, diced tomatoes, carrots, onion, garlic cloves

Directions:
1. Cut chicken into several large chunks. Sprinkle them with thyme and oregano.
2. Place chicken broth, tomatoes, carrots, and onion slices in slow cooker. Top with chicken. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Stir in noodles and peas. Cover. Cook 15 to 20 minutes on HIGH or just until noodles are tender.
Vegan Pancakes


Ingredients:
bananas, milk, maple syrup, whole wheat flour, baking powder, vanilla extract, salt, cinnamon

Directions:
Mash bananas with cinnamon in a large bowl.
Mix in wet ingredients with whisk.
Mix in flour and other dry ingredients.
Heat skillet to medium heat.
Melt a dollop of non-dairy buttery spread (like Earth Balance] on skillet. Wait for butter to melt.
Pour a ladle of mixture onto skillet.
Flip with spatula when bubbles form on top of pancake and edges start to brown.
Let cook for a few minutes and then remove from skillet and place onto plate.
Repeat until all mixture is used.
Serve warm with your choice condiments and toppings (syrup, fresh fruit, etc].
Cheesy Goodness in a Bun


Ingredients:
lean ground beef, parmesan cheese, onion powder, garlic powder, salt, black pepper, Velveeta cheese

Directions:
Brown the ground beef in a skillet until no longer pink, drain grease. Add soup, paremsan, and spices, simmer for 5 minutes.
Stir in the Velveeta until melted. Spoon 2-3 tbsp of beef mixture into each hotdog bun.
Bake in an oven preheated to 350F until crispy, roughly 5-7 minutes.
Smokey Macaroni and 3 Cheeses


Ingredients:
eggs, evaporated milk, ground mustard, black pepper, sea salt, small shell pasta, butter, colby cheese, Fontina cheese, manchego cheese

Directions:
Combine eggs, evaporated milk, smoked paprika, dry mustard, black pepper and salt in a medium mixing bowl. Set aside.
Prepare pasta according to package directions; drain thoroughly. Return pasta to pot and pour in egg mixture. Cook on low heat without boiling. Add butter and stir for three minutes to combine.
Slowly add cheese; stirring constantly. Cook over medium-low heat until cheese is melted and sauce is thickened, about 5 minutes. Serve immediately.
Marinated Grilled Steak Fajitas


Ingredients:
canola oil, lime juice, water, garlic cloves, lime zest, ground cumin, dried oregano, pepper, beef flank steak, onion, bell peppers, canola oil, flour tortillas

Directions:
In a large , reusable plastic bag, combine the soup mix,oil,lime juice, water, and seasonings, shake, then add the steak.
Seal bag, turn to coat, and refrigerate for atr least 4 hours.
Drain and discard marinade.
Grill, covered over medium high heat for 4-7 minutes on each side until meat reaches desired doneness.(medium rare 145 degrees.medium 160 degrees.or well done 170 degrees.
In a small skillet, saute onion and peppers if desired in oil for 3-4 minutes.
Slice meat into thin strips across the grain, and place on tortillas.
Top with vegetables, and roll up.
Hanukkah Star Challah
Category: bread
By AMG

When invited to a Hanukkah dinner, I thought of making something appropriate. Finally we decided on a Challah bread shaped as a 6-pointed Star of David.

Ingredients:
1 cup water
2  eggs
1 ¼ teaspoons salt
3 tablespoons white sugar
3 ⅔ cups bread flour
1 teaspoon active dry yeast
1  egg yolk
1 tablespoon water
1 tablespoon sesame seeds, or more if desired

Directions:
Place 1 cup of water, eggs, salt, sugar, bread flour, and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough setting, and start the machine. When cycle is completed, remove dough from the machine, and set onto a floured work surface for 15 minutes to rest. Cover dough with a towel or large bowl to prevent drying out. Knead the dough several times, and cut into 6 equal pieces. Roll each piece out into a rope about 10 inches long and 1 inch in diameter. Line a baking sheet with parchment paper. Lay 3 ropes of bread onto the prepared baking sheet, and pinch ropes together firmly at the ends to form a pointed triangle. Weave 3 more ropes over and underneath each point of the first triangle to make a second, interwoven triangle. Pinch it closed tightly at the edges to make a 6-pointed star. Set the baking sheet in a warm place, and allow to rise until doubled, 30 to 45 minutes. Preheat the oven to 375 degrees F (190 degrees C). Whisk egg yolk with 1 tablespoon of water, and brush the mixture over the loaf; sprinkle with sesame seeds. Bake in the preheated oven until the challah is shiny, golden brown, and sounds hollow when tapped, about 35 minutes.

Prep time: 1 hr
Cook time: 35 mins
Total time: 2 hrs 5 mins
Yields: 1 loaf

Calories: 33.7
Fat: 1.6 g
Saturated fat: 0.4 g
Carbohydrates: 3.5 g
Sugars: 3.2 g
Dietary fiber: 0.2 g
Protein: 1.5 g
Cholesterol: 48.1 mg
Sodium: 255.4 mg
Easy Cheesy Rice


Ingredients:
cooked white rice, cheddar cheese, salsa, sour cream

Directions:
Prepare white rice (20 minutes to prepare stove top].
Layer bowl with hot rice 1st.
Top with cheddar cheese, salsa, and sour cream.
Sprinkle salt & pepper to taste.
Enjoy!
Chicken Tortilla Soup


Ingredients:
onion, garlic cloves, chipotle chile in adobo, chili powder, kosher salt, low sodium chicken broth, frozen corn kernels, tomatoes, cilantro leaf, fresh lime juice, corn tortilla chips, lime wedge

Directions:
Heat the oil in a medium saucepan over medium heat.  Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes.
Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes.
Add the corn and cook for 5 minutes more.
Pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice.
Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired.
Blueberry and Pecan Muffins (Delia Smith)


Ingredients:
plain flour, baking powder, salt, egg, caster sugar, milk, butter, pure vanilla extract, blueberries, pecan nuts, butter

Directions:
MUFFIN MIXTURE: Start off by sifting the flour, baking powder and salt into a large bowl.
In a separate bowl mix together the egg, sugar, milk, melted butter and vanilla extract.
Return the dry ingredients to the sieve and sift them straight on to the egg mixture. According to Delia Smith, this double sifting is essential because there won't be much mixing going on.
Take a large spoon and fold the dry ingredients into the wet ones - quickly, in about 15 seconds. Don't overmix.
Fold in the blueberries and half of the chopped pecan nuts (50g], again with a minimum of stirring.
Grease your muffin tins or use paper cups.
Spoon in just enough mixture to fill each muffin cup.
TOPPING: Mix the remaining pecan nuts (50g] with the crushed sugar and top your muffins.
Bake on a high shelf of the oven for 20 minutes for mini's or 30 minutes for regular ones. Oven temperature: 400°F / 200°C.
Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack. If they are in paper cases remove them from the tins straight away.
Honey Butter Green Beans


Ingredients:
French style green bean, butter, honey, salt

Directions:
Cook the green beans as directed.
When nice and hot, pour over butter and honey in a bowl and sprinkle with salt to taste. Mix then put sliced almonds on top.
Greek Lamb-Feta Burgers With Cucumber Sauce
Category: world-cuisine
By USA WEEKEND columnist Pam Anderson

These grilled lamb burgers are served with slices of ripe tomatoes and red onion in pita bread with a fresh tasting cucumber sauce seasoned with fresh mint and garlic.

Ingredients:
4 large unpeeled garlic cloves
1 ¼ pounds ground lamb
½ cup crumbled feta cheese
¾ teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
½ large cucumber, peeled, grated and squeezed very dry in a clean towel
¾ cup sour cream
1 tablespoon minced fresh mint leaves
1 teaspoon red or rice wine vinegar
1 clove garlic, minced
4  large, thin red onion slices
4  large, thin tomato slices
4 small (4 inch) pita breads

Directions:
Set 4 whole garlic cloves in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside. Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat; stir with a fork to combine. Divide into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 inches wide. Refrigerate. Mix cucumber, sour cream, mint, vinegar, 1 minced clove of garlic, and salt and pepper to taste in a small bowl. Refrigerate sauce until ready to serve. Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 4 to 5 minutes per side for medium to medium-well burgers. Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Spread a couple of tablespoons of sauce over 4 pita halves. Top each with an onion slice, a tomato slice and a burger. Spread a portion of the remaining sauce over each burger. Top with remaining pita halves.

Yields: 4 servings

Calories: 649.5
Fat: 46.8 g
Saturated fat: 23 g
Carbohydrates: 25.2 g
Sugars: 3.6 g
Dietary fiber: 1.8 g
Protein: 31.2 g
Cholesterol: 139.2 mg
Sodium: 760.5 mg
Peanut Better Gingersnap Cookies


Ingredients:
all-purpose flour, whole wheat flour, baking soda, ground cinnamon, granulated sugar, ground ginger, ground allspice, salt, brown sugar, butter, molasses, egg, vanilla

Directions:
Preheat oven to 350°F Spray a large cookie sheet with cooking spray and set aside.
In a medium bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, allspice and salt. Set aside. Combine granulated sugar and remaining 1 tsp cinnamon in a small bowl. Set aside.
In another medium bowl, beat together brown sugar, peanut butter and butter on medium speed of electric mixer for about 1 minute. Add molasses, egg and vanilla. Beat again until smooth.
Using a wooden spoon, stir flour mixture into peanut butter mixture.
You will be making a stiff dough. Using your hands, shape dough into 1 1/2-inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread a lot when baking]. Flatten cookies slightly using a fork.
Bake cookies for 7 minutes. They may appear undercooked, but that’s okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.
Martha Stewart Madeleines


Ingredients:
unsalted butter, all-purpose flour, cake flour, table salt, eggs, sugar, pure vanilla extract, lemon, zest of, confectioners' sugar

Directions:
Preheat oven to 375°. Butter and lightly flour madeleine pan (see the Guide]. In medium bowl, whisk both flours and salt together. In bowl of an electric mixer with whisk attachment, beat eggs and sugar together. Add vanilla and lemon zest, then flour mixture; beat until just combined. On low speed, pour in melted butter in a steady stream; mix until incorporated.
Spoon rounded tablespoon batter into each form. Bake 5 minutes; reduce oven to 350°; bake until golden, 8 to 10 minutes more. Let cool slightly; remove from pan. Dust with confectioners' sugar, and serve.
Soft & Crunchy Date Squares


Ingredients:
unbleached all-purpose flour, baking soda, sea salt, butter, brown sugar, rolled oats, dates, water, vanilla extract

Directions:
In a large bowl, add flour, baking soda and salt; whisk until blended. Add butter and using a pastry cutter, combine with flour. Add brown sugar and rolled oats; stir until mixture is crumbly (don’t over mix]. Scoop half of the flour-oat mixture into an 8 X 8 lightly buttered baking dish. With the back of a spoon compact it by pressing down gently; set aside. Preheat oven to 350ºF.
In a small saucepan, combine dates, water and vanilla extract. Stir and bring to a boil. Reduce heat to medium-low and gently simmer until the dates are soft, stirring often; while cooking, mash them. Remove from the heat and cool off for about 5 minutes.
Spoon date mixture on bottom crust and level it out with a spatula. Add the remaining oat mixture and press down gently. Transfer to the preheated oven and bake for 25 minutes. Cool completely before cutting into squares.
Thai Chicken Spring Rolls
Category: appetizers-and-snacks
By Rebecca V

This Vietnamese dish is adapted with Thai flavors. These spring rolls make an excellent appetizer or light entree. Colorful, crunchy vegetables contrast nicely with the soft, translucent wrapper.

Ingredients:
1 cup peanut sauce
1 (1 1/2 inch) piece fresh ginger root, minced
2 cloves garlic, minced
1 teaspoon soy sauce
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 teaspoon peanut oil
6 ounces fresh snow pea pods
12 ounces bean sprouts
4  green onion, chopped
1 pound watercress, chopped
¼ cup chopped fresh cilantro
2 large carrots, peeled
1 teaspoon peanut oil
1 teaspoon soy sauce
12  spring roll wrappers
½ cup peanut sauce

Directions:
Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add the chicken and mix until the chicken is coated. Place in refrigerator to marinate for 30 minutes. Heat 1 teaspoon peanut oil in a wok or skillet over medium heat. Cook the snow peas, bean sprouts and green onion in the oil until heated but still crisp, 3 to 4 minutes. Transfer to a large bowl. Mix in the watercress and cilantro. Use a vegetable peeler to have long slices of carrot into the watercress mixture. Drizzle 1 teaspoon soy sauce into the watercress mixture; toss to coat. Heat 1 teaspoon of oil to the wok or skillet. Cook the marinated chicken until no longer pink inside, about 10 minutes. Fill a large bowl with hot water. Dip wrappers one at a time into the water for about 2 seconds each. As wrappers are removed from the water, fill each with 2 large spoonfuls of the chicken and a small handful of the watercress mixture. Fold in two opposite ends of the wrapper to meet the filling. Then fold the bottom of the wrapper over the top of the filling and roll. Serve with 1/2 cup peanut sauce for dipping.

Prep time: 40 mins
Cook time: 5 mins
Total time: 1 hr 15 mins
Yields: 12 rolls

Calories: 594.6
Fat: 30.5 g
Saturated fat: 6.4 g
Carbohydrates: 40.5 g
Sugars: 7.6 g
Dietary fiber: 8 g
Protein: 46.9 g
Cholesterol: 71.3 mg
Sodium: 646.6 mg
Cream of Broccoli Soup  but Lower Fat!


Ingredients:
water, broccoli, onion, pepper, parmesan cheese, carrot

Directions:
Combine broth, water, broccoli and onion (carrots if using] and bring to a boil in a large saucepan.
Reduce heat to simmer for 15 minute.
(if you choose you can puree 1/2 or all of soup mixture at this point in a blender]  I do 1/2 as I like the chunks of broccoli in my sup.
Slowly add evaporated milk to soup mixture or med.-low heat stirring as you add.  Add pepper and cheese.
Let cool a few minutes then serve.
add additional pepper to taste.
this is good as a left over as well.
East Indian Farina Hot Cereal (Payasam)


Ingredients:
farina, salt, butter, ground cardamom, pistachios, raisins

Directions:
In saucepan bring milk to almost boil and stir in the cereal using a fork to break up the clumps. Stir in the salt.
Reduce heat, cover and simmer for 5 minutes for farina, 10 minutes for rice meal.
In a small saute pan, melt the butter on medium heat and add the cardamon, cane sugar and raw nuts. Toast for about 2 minutes, being careful not to burn.
Add the raisins to the butter mixture and heat through.
Once the hot cereal is cooked, stir the cardamom/nut mixture into the cereal.
Serve piping hot. Mmmm!
Classic Spinach Dip


Ingredients:
frozen chopped spinach, sour cream, mayonnaise, water chestnuts, green onions

Directions:
Squeeze excess moisture from spinach., In bowl, combine all ingredients., Stir well to combine., Cover and chill for at least 2 hours before serving.
Chicken With Cherry-Ginger Chutney


Ingredients:
boneless skinless chicken breast halves, ground ginger, cinnamon, olive oil, dried tart cherry, apple, walnuts, brown sugar, cider vinegar

Directions:
Rub chicken with salt, pepper, and 1/4 teaspoon each of the ginger and cinnamon.
In skillet cook chicken in hot oil over medium heat 12 minutes (chicken is no longer pink].
Transfer to serving platter; cover, keep warm.
Add fruit and nuts to skillet; cook, stirring frequently, 2 minutes.
For sauce:
Stir together brown sugar,1 1/4 cup water, vinegar, and remaining ginger.
Add to skillet; cook and stir 30 seconds. Serves 4.
Amazingly Easy Irish Soda Bread
Category: bread
By MP Welty

A good old fashioned soda bread with just the basic ingredients. Buttermilk gives this crusty loaf a good flavor. The best Irish soda bread around!

Ingredients:
4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
½ teaspoon salt
½ cup margarine, softened
1 cup buttermilk
1  egg
¼ cup butter, melted
¼ cup buttermilk

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet. In a large bowl, mix together flour, sugar, baking soda,  baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf. Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean,  45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 1 1 1/2 pound loaf

Calories: 171.6
Fat: 7.5 g
Saturated fat: 2.5 g
Carbohydrates: 22.5 g
Sugars: 3.3 g
Dietary fiber: 0.7 g
Protein: 3.5 g
Cholesterol: 16 mg
Sodium: 269.1 mg
Rich and Creamy Chocolate Frosting from Toll House


Ingredients:
butter, salt, vanilla, confectioners' sugar, milk

Directions:
In small saucepan, melt butter. Stir in mini-morsels until melted.
Add salt and vanilla.
Gradually beat in confectioner's sugar and milk until creammy and fluffy.  I beat this for a good 10 minutes.  The longer you beat it, the creamier it gets.
Makes enough to fill and frost 2 layers (about 2 1/4 cups of frosting].
Cordon Bleu Rollups with Honey-Mustard Wine Sauce
Category: main-dish
By LAURA OLSON

Rollups of chicken breast, Swiss cheese and ham are baked and topped with a white honey-mustard wine sauce. This is one of my favorites. It was trial and error. Play with the ingredient amounts, because I never use a recipe and these are approximations!

Ingredients:
2 cups white wine
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh parsley
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
½ pound sliced Swiss cheese
½ pound sliced cooked ham
2 tablespoons brown sugar, divided
salt and pepper to taste
1 tablespoon all-purpose flour
2 cups white wine
¼ cup Dijon mustard
3 tablespoons honey
1 tablespoon prepared horseradish
salt and pepper to taste

Directions:
To Marinate: Mix 2 cups wine, tarragon, parsley and oil in a nonporous glass dish or bowl and. Add chicken, and toss to coat. Cover dish or bowl, and refrigerate to marinate for at least 4 hours. Remove chicken from marinade, and pour marinade into a large skillet over medium high heat. Cut chicken breasts in half vertically and quickly flatten each piece to 1/2 inch thickness with a meat mallet. Layer each piece a slice of cheese, slice of ham, and a sprinkle of brown sugar. Roll and secure with toothpicks, then brown in skillet with marinade. Preheat oven to 325 degrees F (165 degrees C). Place browned rollups in a 9x13 inch baking dish and pour a small amount of marinade over chicken, reserving at least 3 tablespoons in the skillet. Sprinkle chicken with salt and pepper to taste and a small amount of brown sugar. Bake chicken rollups in preheated oven for about 30 minutes, or until cooked through and chicken juices run clear. To Make Sauce: Meanwhile, add flour to skillet with reserved marinade. Add 2 cups wine, stirring constantly, letting sauce thicken. Then stir in mustard, honey, a bit of brown sugar and horseradish. Season with salt and pepper to taste, heat through and serve with chicken rollups.

Yields: 8 servings

Calories: 405.3
Fat: 15.5 g
Saturated fat: 7.3 g
Carbohydrates: 17.1 g
Sugars: 11.5 g
Dietary fiber: 0.1 g
Protein: 26.2 g
Cholesterol: 74.6 mg
Sodium: 656.1 mg
Scented Babana Smoothie


Ingredients:
banana, honey, cinnamon, pecan nuts

Directions:
Blitz together the first 4 ingredients., Add the pecans and give a final blitz., Pour into a tall glass and dust with cinnamon.
Chicken Chili


Ingredients:
yellow onions, olive oil, garlic, red bell peppers, yellow bell peppers, chili powder, ground cumin, dried red pepper flakes, cayenne pepper, kosher salt, plum tomatoes, fresh basil leaf, chicken breast halves, fresh ground black pepper

Directions:
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent.
Add the garlic and cook for 1 more minute.
Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt.
Cook for 1 minute.
Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times].
Add to the pot with the basil.
Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven to 350°F.
Rub the chicken breasts with olive oil and place them on a baking sheet.
Sprinkle generously with salt and pepper.
Roast the chicken for 35 to 40 minutes, until just cooked.
Let cool slightly.
Separate the meat from the bones and skin and cut into 3/4-inch chunks.
Add to the chili and simmer, uncovered, for another 20 minutes.
Serve with the toppings, or refrigerate and reheat gently before serving.
Roasted Tomatillo, Tomato N Chile Salsa


Ingredients:
tomatoes, onion, chipotle chiles in adobo, adobo sauce, chilies, serrano chilies, bulb of garlic, fresh cilantro, fresh lime juice, vinegar, sugar, pickling salt, ground cumin

Directions:
Sterilize jars and leave in hot water or dishwasher while you prepare the salsa ingredients.
Put the tomatillos, tomatoes, onions, fresh chiles and garlic in a single layer on two large rimmed baking sheets and roast for 25-35 minutes, or until charred in spots.  The tomatillos and tomatoes will be soft, collapsed, and leaking juices.
Allow to cool slightly before blending.
Peal the garlic cloves and place into a blender add the cilantro, roasted veggies, chipotle in adobo sauce, chiles and cilantro. Blend to a chunky or smooth (your choice] pour into a large pot add lime juice, vinegar, ( the last two are nessesary for a proper PH], sugar, salt and cumin. Boil then reduce heat and simmer for 10 minutes.
Ladle the hot salsa into the jar, leaving 1/2 inch headspace.
Remove air bubbles and re-measure headspace. If needed, add more salsa to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
Repeat with the remaining jars.
Place jars in to the hot water bath, making sure that the water covers the jars by at least 1 inch.  Bring to a boil, and boil for 5 minutes to process (at sea level], and an additional minute per 1,000 ft above sea level (I live at 5280, so I boiled for a extra five minutes].  Remove the jars to a folded towel and leave undisturbed for 12 hours.  After an hour, check to see if the jars have sealed by pressing down on the middle of the jar lid.  If it can be pressed down, it hasn’t sealed and should be refrigerated immediately.  Store the jars in a dark area.