xiaoxl/recipe_data huggingface dataset:
Comfort Chicken Tetrazzini


Ingredients:
heavy cream, half-and-half, butter, flour, chicken broth, parmesan cheese, black pepper, salt, dry sherry, dried tarragon, fresh parsley

Directions:
Preheat oven to 325., Butter 3 qt, oven proof casserole., In saucepan, melt butter and saute mushrooms until tender, about 10 minutes., Blend in flour, 3/4 c cheese and chicken broth., Cook until smooth and thick., Add seasonings, except parsley., Remove from heat and blend in cream and sherry., Add shredded chicken and cooked noodles., Pour into dish and top with bread crumbs, parsley and remaining cheese., Bake uncovered about 20 minutes., Brown crumbs under broiler if necessary., You may want to adjust the liquids a bit if you prefer a creamier sauce.
Spicy Potato Wedges With Chili Dip


Ingredients:
baking potatoes, olive oil, garlic, allspice, ground coriander, paprika, salt, pepper, olive oil, onions, garlic, diced tomatoes, red chilies

Directions:
Preheat oven to 400 degrees Fahrenheit.
Cut the potatoes in half then into wedges. Add the wedges to a large pan of cold water. Bring to a boil, reduce heat and simmer for 10 minutes, or until the wedges have softened but the flesh has not started to disintegrate. Drain well and pat dry on kitchen towel.
Mix the olive oil, garlic, allspice, coriander and paprika in a roasting pan. Add slat and pepper to taste. Add the potatoes to the pan and shake to coat them thoroughly.
Roast for 20-25 minutes, until the wedges are browned, crisp and fully cooked. Turn the wedges occasionally during the roasting time.
Meanwhile make the chilli dip. Heat the oil in a small pan, add the onion and garlic, and cook for 5-10 minutes, until softened.
Pour in diced tomatoes and their juices. Stir in the chilli and vinegar. Cook gently for 10 minutes, until the mixture has reduced and thickened, then taste and adjust seasoning. Stir in chopped fresh coriander.
Pile the wedges on a plate, garnish with extra coriander and serve with chilli dip.
Campbell's Country Skillet Supper


Ingredients:
ground beef, onion, garlic powder, condensed beef broth, dried thyme leaves, diced tomatoes, zucchini, corkscrew macaroni

Directions:
Cook beef, onion and garlic in skillet until browned., Pour off fat., Add soup, broth, thyme, tomatoes and zucchini., Heat to a boil., Stir in pasta., Cook over low heat 15 minutes or until done.
Green Tomato Ketchup - Quebec Style Chow-Chow


Ingredients:
green tomatoes, onions, coarse salt, white vinegar, granulated sugar

Directions:
In a large bowl, alternate layers of tomatoes and onions, sprinkling each layer with salt.
Let stand for at least 8 hours, better overnight.
Rinse; drain well.
Combine vegetables with vinegar, sugar and spice bag.
In a large saucepan or stock pot, bring mixture to a boil, then simmer, uncovered, for about 30 to 45 minutes.
Stir frequently until slightly thickened.
Pour into hot, sterilized jars and seal.
Lollipop Cookies


Ingredients:
granulated sugar, eggs, light corn syrup, vanilla, all-purpose flour, baking powder, baking soda, salt

Directions:
Combine sugar and 1 cup shortening in a large bowl.  Beat at medium speed with an electric mixer until well blended.  Add the eggs, syrup, and vanilla mixing until well blended and fluffy.
Combine the flour, baking powder, baking soda, and salt.  Add gradually to the creamed mixture in step one at low speed until well blended.  Wrap the dough in plastic wrap and refrigerate at least one hour.
Preheat oven to 350 degrees F.  Line baking sheets with parchment paper.  Do not grease.
Shape the dough into 1 1/2 inch balls.  Push the popsicle stick into the center of each ball.  Place balls 3 inches apart on the prepared baking sheets.  (If you wanted the ball to be completely coated in sugar or sprinkles roll it in them before setting on baking sheet.  Flatten the dough balls to 1/2 inch thickness with the bottom of a greased and floured glass or with the palm of your hand.  Decorate as desired (press any decorations into the dough slightly].
Bake at 375 degrees F for 8-10 minutes.  Cool on the baking sheet for a few minutes and remove the cookies to a cool surface.
*Cookies can also be painted before baking.  Mix 1 egg yolk and 1/4 teaspoons water.  Divide into 3 small cups.  Add 2-3 drops of food coloring to each.  Use a clean brush to pain the cookies.  (The paint with separate as the cookie spreads in the oven giving a piecey, stained-glass look.
Marinated Fresh Green Beans


Ingredients:
white wine vinegar, honey, fine sea salt, canola oil, basil, chives, fresh green beans, red onion

Directions:
Mix the first six ingredients to make a vinaigrette.
Clean and remove ends from green beans.
Chop the onion.
Place beans and onions in a medium sized bowl that has a tight fitting cover.
Pour 1/3 of the vinaigrette over the beans and onion.
Put the cover on the bowl and toss to coat.
Refrigerate for a minimum of 4 hours.
Serve chilled.
The remaining vinaigrette can be used on salads, vegetables etc and will keep in the refrigerator for up to 5 days.
Country Time Lemonade Cake


Ingredients:
vanilla flavor instant pudding and pie filling mix, lemon flavor instant pudding and pie filling, cold water, eggs, warm water, powdered sugar

Directions:
PREHEAT oven to 350°F Mix cake mix, pudding mix, 1/4 cup of the drink mix, 1 cup water, eggs and oil in large bowl. Beat with electric mixer on low speed 1 minute. Beat on medium speed 4 minutes. Pour into greased and floured 12-cup fluted tube pan.
BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan. Invert onto serving platter.
DISSOLVE remaining 1/4 cup drink mix in 3 tablespoons warm water in medium bowl. Stir in powdered sugar with wire whisk until well blended.
PIERCE warm cake at 1-inch intervals with fork or skewer completely through to bottom of cake. Gradually spoon powdered sugar glaze over cake; let stand until glaze is completely absorbed.
Betty's Salad


Ingredients:
spinach, hard-boiled eggs, bean sprouts, water chestnuts, sugar, salt, salt, catsup, white vinegar, Worcestershire sauce, onion

Directions:
Layer salad ingredients in order listed below.
Half (1/2] Package Spinach
Six (6] Hard Boiled Eggs, sliced
One (1] Can Bean Sprouts, drained
1-2 Cans Water Chestnuts, drained and sliced (optional, depending on the recipe you follow
Add crumbled bacon.
Mix dressing in blender and pour over salad.
Keep all ingredients refrigerated.
Rhubarb Crisp Squares


Ingredients:
rhubarb, sugar, cornstarch, orange zest, all-purpose flour, brown sugar, pecans, ground cinnamon, salt, butter, margarine

Directions:
Preheat oven to 350°F.
Grease an 8" square cake.
Filling:
Combine rhubarb, sugar, cornstarch and zest in a saucepan.
Cook over medium heat, stirring constantly, for 5 minutes or until mixture has thickened.
Set aside and allow to cool.
Base:
Mix together flour, sugar, pecans, cinnamon and salt.
Cut in butter until mixture resembles course crumbs using a pastry blender, 2 knives or your fingers.
Set aside 1 cup.
Press remainder evenly in greased cake pan.
Spread filling evenly over base and sprinkle.
reserved flour mixture evenly over top.
Bake in preheated oven or 35 to 40 minutes or until golden brown.
Place pan on a rack to cool.
After completely cooled, cut into squares.
Hog Roast Recipe With Rice and Black Bean Dressing


Ingredients:
garlic, parsley, thyme, kosher salt, cracked pepper, salt, black pepper, cumin powder, onions, oranges, lemons, limes, olive oil, bay leaves, white wine

Directions:
Clean the pig and remove the eye balls.
Take a sharp knife and make cuts on the pig skin all throughout. This will help in better penetration of the spices and also prevent bursting.
Sprinkle kosher salt and cracked pepper over the entire pig and pack it tightly inside a garbage pack and place the bag inside the fridge for about 12 hours.
Use a small yam to keep the pig’s mouth open. Take the pig out and rinse it properly.
Now take a bowl and mix all the ingredients well. Keep the pig inside in the bag again and pour this marinade from the top.
Tie tightly and refrigerate again for 12 hours, turning the pig every three hours. Take the pig out and keep the marinade.
Fill the cavity with the stuffing (recipe later]. Tie the cavity with a needle and thread. Use aluminum foil to cover the tail and place the pig on a preheated oven (350 degrees] for about 5 hours, flipping in over every hour.
After heating the olive oil in a pan, add the onions and celery. Sprinkle salt and pepper. After 2 minutes, add the lean pork pieces.
Saute for 3-4 minutes and add cumin, parsley and garlic.
After another minute remove from heat and add the rice and beans. Mix well.
Banana Muffins


Ingredients:
whole wheat flour, banana, baking soda, salt, vanilla

Directions:
Preheat oven to 350°F.
Mix all ingredients well (make sure banana is extremely ripe for maximum sweetness and mashed].
Fill muffin tins 2/3 full.
Bake for 20 minutes or until fork comes out clean.
Toasted Almond Tiramisu (Lower in Fat Not in Flavor!)


Ingredients:
cold water, sugar-free instant vanilla pudding mix, low-fat cream cheese, water, Amaretto, ladyfingers

Directions:
Combine first 5 ingredients in a blender and blend till mixed.
Gently fold in whipped topping.
Chill.
Combine water, and Amaretto. Split ladyfingers in half lengthwise.
Arrange 1/3 of the ladyfinger halves, flat sides down, in a trifle bowl or large glass bowl. Drizzle with 1/3 of Amaretto/water mixture. Spread one-third of pudding mixture evenly over ladyfingers; sprinkle with 1/3 toasted almonds. Repeat layers, ending with toasted almonds. Cover and chill for 8 hours.
Enjoy!
Pasta E Fagioli II


Ingredients:
cannellini beans, rigatoni pasta, garlic, unsmoked bacon, sage, rosemary, olive oil

Directions:
Cook the beans over gentle heat for 45 minutes or an hour at the most (an hour-and-a-half if they are dried, after soaking in water, together with the herbs and garlic, for a couple of hours]. In either case, do not add salt which tends to harden the skins.
Puree by putting through a vegetable mill, carefully eliminating the husks.
Put the garlic, rosemary, sage and cubed bacon to saute briefly in a saucepan with 4 tablespoons of oil.
Pour on the bean puree. Season lightly with salt and the red hot pepper to taste. Stir to blend the flavours and bring slowly to the boil.
Throw the pasta into the puree and cook until firm, diluting with a little of the bean cooking water, but only if necessary - the soup must be thick and rather solid.
It is excellent hot, but is absolutely delicious if heated up with the addition of a drop of first-rate olive oil.
If you prefer, leave a few beans whole and add them to the saucepan with the puree. Some cooks hold that a carrot is not out of place in the mirepoix (but then cut out the bacon], or that the soup loses nothing if you add a little tomato, even tomato concentrate (paste].
Spicy Chicken Chili


Ingredients:
olive oil, green bell pepper, red bell pepper, onion, garlic, diced tomatoes, chili beans, corn, chicken broth, chili powder, cumin, sea salt, oregano, fresh cilantro, pepper

Directions:
Add oil to large pot. Chop onion, bell peppers, jalepeno, and garlic. Cook in oil for 10 minutes. Add diced, cooked chicken. Add chili beans, tomatoes, corn, and chicken broth. Stir together. Add spices and cilantro. Let simmer for approximately . 45 minutes. Top with cheese, and serve with tortillia chips.
Enjoy!
Vanilla Bean Cheesecake
Category: desserts
By AIMEEBOZ

If you like restaurant vanilla bean cheesecake, then try this!  The cookies make this one much more special and far more yummy. Pure vanilla bean extract is a must.  I use Tahitian vanilla beans and extract.  This also makes more than enough batter for a 10 inch pan, so you can make cupcakes too.

Ingredients:
1 (18 ounce) package vanilla sandwich cookies (such as Oreo Golden Original Sandwich Cookies®)
1  vanilla bean, split lengthwise and seeds scraped
¼ cup butter, melted
2 pounds cream cheese, softened
1 ½ cups white sugar
5  eggs
2  vanilla beans, split lengthwise and seeds scraped
1 tablespoon pure vanilla extract
¾ cup sour cream
½ cup heavy cream

Directions:
Preheat oven to 300 degrees F (150 degrees C), and lightly butter a 10 inch springform pan. Place the sandwich cookies into a plastic bag, and crush with a rolling pin. Pour the crumbs into a bowl, and mix with the scraped seeds of 1 vanilla bean. Drizzle the crumbs with melted butter and stir to combine. Press the crumb mixture firmly into the bottom and up the sides of the springform pan, and set aside. Place the softened cream cheese and sugar into the work bowl of an electric mixer, and beat for about 3 minutes on Medium speed, until the mixture is smooth. Beat in the eggs one at a time, incorporating each egg before adding the next one. Add the scraped seeds of 2 vanilla beans, the vanilla extract, sour cream, and heavy cream, and beat on Medium-High speed for about 1 minute, until the mixture is blended and smooth. Pour the mixture into the cookie crumb crust, leaving about 2 inches of space from the top of the pan for the cake to expand as it bakes. Place a baking dish onto the bottom rack of the preheated oven, and fill it halfway with boiling water. Place the cheesecake onto the middle rack, above the pan of boiling water, and bake until a small knife inserted into the middle of the cheesecake comes out clean, about 1 hour and 20 minutes. Turn the oven off and let the cheesecake cool down inside the oven for 1 hour. Cover the cheesecake with plastic wrap, then aluminum foil, and refrigerate at least 4 hours or overnight before serving.

Prep time: 25 mins
Cook time: 1 hr 20 mins
Total time: 5 hrs 45 mins
Yields: 1 -10 inch cheesecake

Calories: 538.3
Fat: 35.8 g
Saturated fat: 18.9 g
Carbohydrates: 47.4 g
Sugars: 21.7 g
Dietary fiber: 0.5 g
Protein: 8.3 g
Cholesterol: 143.1 mg
Sodium: 333.4 mg
Kelly's Super Simple Shower Punch
Category: drinks
By Wendi Leitzell

This is a fabulously simple and delicious punch. It has only 2 ingredients!

Ingredients:
1 pint raspberry sorbet
1 (2 liter) bottle lemon-lime soda

Directions:
Spoon the sorbet into the bottom of a punch bowl. Slowly pour the soda over the sorbet. Use the back of a spoon to soften the sorbet until combined.

Prep time: 5 mins
Total time: 5 mins
Yields: 100 ounces

Calories: 84.4
Carbohydrates: 21.5 g
Sugars: 7.3 g
Dietary fiber: 0.3 g
Sodium: 14.3 mg
Beef Stuffed Zucchini


Ingredients:
zucchini, lean ground beef, sweet onion, egg, monterey jack cheese

Directions:
Cut zucchini in half lengthwise; cut a thin slice from the bottom of each so they sit flat.  Scoop out pulp, leaving a 1/4 inch shell.
Place shells in an ungreased 13x9 microwave safe dish (or any size that will fit all four pieces - mine is round].  Turn off turntable setting on microwave (I remove the turntable].
Cover dish and microwave on HIGH for 3 minutes or until crisp tender; drain and set aside.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink and broken up well; drain.
Remove skillet from heat and stir in egg, marinara sauce, bread crumbs, salt, pepper and 1/2 cup cheese.
Spoon about a 1/4 cup into each shell.  Microwave, uncovered, on HIGH for 4 minutes.
Sprinkle with remaining 1/2 cup cheese then microwave for 3-4 minutes longer until thermometer inserted into filling read 160°F.
Serve with warmed up marinara sauce for each serving for dipping.
Fairy Bread
Category: desserts
By MERMAIDINOZ

This is a great Aussie kids party favorite, we were all brought up on it.  Bread is spread with margarine and topped with colored sprinkles, or if you are in Australia, 100's and 1000's. It's a loved recipe.

Ingredients:
8 slices white bread, with crusts trimmed
¼ cup margarine, softened
¼ cup multicolored candy sprinkles

Directions:
Spread margarine onto slices of bread. Cover with sprinkles. Cut into triangles to serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 145.9
Fat: 7.7 g
Saturated fat: 1.2 g
Carbohydrates: 17.2 g
Sugars: 5.6 g
Dietary fiber: 0.6 g
Protein: 2.1 g
Sodium: 236.8 mg
Mom's Apple Crisp


Ingredients:
sliced apples, sugar, cinnamon, hot water, butter, sugar, flour, baking powder, butter, egg

Directions:
Preheat your oven to 350°F (325°F in a glass pan.].
Slice apples in 9"x9" in square pan.
Mix cinnamon and sugar. Add cinnamon mixture to apples.
Add hot water. Dot with butter.
Cover pan tightly with aluminum foil.
Let simmer over very low heat (on stovetop] while preparing crust layer.
Mix dry ingredients and add butter.
Add beaten egg. Mix well.
Finish mixing with fingers.
Drop pieces of stiff batter onto the boiling apples. Spread out to make a layer.
Bake for 30 minutes or until crust is light brown.
Lemon-Rosemary-Garlic Roasted Chicken Quarters


Ingredients:
olive oil, salt, black pepper, chicken bouillon powder, rosemary, garlic cloves, white potatoes, salt, black pepper, olive oil, yellow onion, butter, lemon

Directions:
Preheat oven to 400°F.
In a small roasting pan or other metal baking dish, arrange pealed and quartered potatoes.  Drizzle with 1 tbs. olive oil and season with 1/4 teaspoons salt and 1/4 teaspoons pepper.  Toss to coat, arrange in a single layer then arrange chunks of onions throughout the potatoes.
Rub chicken quarters with 1/4 teaspoons salt, 1/4 teaspoons pepper, chicken bouillon powder, rosemary, garlic and olive oil.
Arrange quarters atop potatoes in roasting pan, drizzle chicken and potatoes sticking out from underneath with melted butter.  Then squeeze the lemon atop all.
Roast uncovered for 35-40 minutes at 400°F.
Then increase oven temperature to 425 F and roast for another 10-15 minutes until skin is lightly browned and crispy, and juices run clear from the thickest part between the drumstick and thigh.
Remove from oven and allow to rest for 10 minutes before serving.
Papaya and Mango Batidos-Milkshake


Ingredients:
papaya, mango, milk

Directions:
"Combine the papaya, mango, milk, and ice in a blender process just until smooth. Pour into glasses and garnish with mango and papaya slices."
Tuna Noodle Casserole from Scratch
Category: seafood
By MVANWINKLE

No canned soup mix in this recipe! Mushrooms, onions, celery, and peas all go into this comfort casserole.

Ingredients:
½ cup butter, divided
1 (8 ounce) package uncooked medium egg noodles
½ medium onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
8 ounces button mushrooms, sliced
¼ cup all-purpose flour
2 cups milk
salt and pepper to taste
2 (5 ounce) cans tuna, drained and flaked
1 cup frozen peas, thawed
3 tablespoons bread crumbs
2 tablespoons butter, melted
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 545.6
Fat: 31.2 g
Saturated fat: 18.6 g
Carbohydrates: 39.9 g
Sugars: 7 g
Dietary fiber: 3.1 g
Protein: 27.2 g
Cholesterol: 121.1 mg
Sodium: 785.9 mg
Loaded Vegetarian Quiche
Category: breakfast-and-brunch
By Kurt

Trying out this combination of quiche recipes.

Ingredients:
1 (9 inch) unbaked deep dish pie crust
1 tablespoon olive oil
½ cup sliced onion
½ cup chopped green bell pepper
½ cup mushrooms, sliced
½ cup chopped zucchini
1 large tomato, sliced
2 tablespoons all-purpose flour
2 teaspoons dried basil
3  eggs, beaten
½ cup milk
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups shredded Colby-Monterey Jack cheese, divided

Directions:
Preheat oven to 400 degrees F (200 degrees C). Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C). Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside. Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side. Whisk eggs, milk, salt, and pepper together in a small bowl. Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche. Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 20 mins
Yields: 1 deep-dish quiche

Calories: 283.8
Fat: 19.6 g
Saturated fat: 9.2 g
Carbohydrates: 17.2 g
Sugars: 3.2 g
Dietary fiber: 1.1 g
Protein: 10.5 g
Cholesterol: 95.5 mg
Sodium: 524 mg
Spicy Geisha Cabbage


Ingredients:
green cabbage, olive oil, soy sauce, lemon juice, garlic clove, brown sugar, crushed red pepper flakes, ground ginger

Directions:
Place olive oil in a medium skillet.
Add cabbage and all other ingredients.
Stir to coat the cabbage.
Cover and cook on med-hi heat for 10 minutes, stirring occasionally until cabbage is soft.
Whiskey Salmon


Ingredients:
salmon fillets, flour, unsalted butter, olive oil, salt, white pepper, garlic, shallot, Dijon mustard, brown sugar, raspberry vinegar, heavy cream

Directions:
Dredge fillets in flour, to coat both sides.
In a large skillet, heat butter and oil until hot.  Brown fillets slightly on one side.  Add salt and pepper.
Turn fillets over and add garlic, shallot, mustard and brown sugar.  Cook for a few seconds.
Add vinegar.  Fillet should be browned on second side now.  With fillet still in pan, deglaze pan with whiskey.  Add orange juice.  Swirl pan to mix ingredients.
Reduce sauce until it begins to thicken.  Add cream and cook until heated.
Place fillets on plates and spoon some sauce over each.
Garnish with grated orange zest or chopped green onions, if desired.
" Roast Pork " and Apple Dinner


Ingredients:
onion, MINUTE White Rice, condensed chicken broth, water, red apples, dried thyme leaves

Directions:
Spray large nonstick skillet with cooking spray.
Add chops; cook on medium-high heat 4 minutes on each side or until browned.
Add onion, mushrooms and dressing; cook an additional 3 minutes.
Stir in rice, broth, water, apples and thyme.
Reduce heat to medium; simmer 10 minutes or until heated through.
Really Really Really, Too Easy Kids Pasta


Ingredients:
"pasta"

Directions:
Boil pasta according to packet directions.
Heat condensed soup (any flavour] til hot, pour over drained pasta. Give it to your kids and RELAX, you deserve it!