xiaoxl/recipe_data huggingface dataset:
Ella Bella’s Healthy Summer Squash Bread


Ingredients:
eggs, sugar, applesauce, vanilla, flour, wheat flour, salt, baking soda, baking powder, cinnamon, nutmeg, clove, golden raisin

Directions:
Preheat oven to 325*.
Grease two 9 x 5 loaf pans, spray olive oil is a healthy choice.
Beat eggs until foamy.
Stir in wet ingredients: sugar, summer squash, oil, applesauce and vanilla.
Sift together dry ingredients: flour, wheat flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves.
Gradually add to wet ingredients.
Fold in raisins and optional nuts.
Pour into prepared pans.
Bake for 60 - 80 minutes, or until tooth pick inserted in center comes out clean.
Cool for 10 minutes on cooling rack, then remove from pans.
Cool completely on rack before slicing.
Turkey Tenderloin With Cranberry Shallot Sauce


Ingredients:
turkey tenderloins, salt, fresh ground pepper, canola oil, shallots, fresh thyme, reduced-sodium chicken broth, fresh cranberries, dried cranberries, light brown sugar, vinegar

Directions:
Preheat the oven to 450 degrees F.
Sprinkle turkey tenderloins with 1/4 teaspoon salt and pepper. Heat 2 teaspoons oil in a large skillet over medium heat. Add the turkey and cook, turning to brown all sides, about 5 minutes total. Transfer to a baking sheet. Roast until an instant-read thermometer registers 165°, 15 to 25 minutes (depending on the sizes].
Meanwhile, add the remaining 2 teaspoons oil to the pan. Add shallots and cook, stirring occasionally, until browned, 3 minutes. Add thyme and cook until fragrant, about 10 seconds. Add broth and cook, scraping up any browned bits, for 1 minute. Stir in fresh and dried cranberries and cook until most of the fresh cranberries have broken down, 6 to 7 minutes. Stir brown sugar, vinegar and the remaining 1/2 teaspoon salt into the sauce; cook for 1 minute. Cover and remove from the heat.
Let the turkey rest on a clean cutting board for 5 minutes. Thinly slice; serve with the sauce.
Grilled Southwest Spicy Salmon


Ingredients:
salmon, garlic, onions, paprika, cayenne pepper, thyme

Directions:
Spread ingredients on salmon, marinade about 30- 60 minute.
Grill on oiled grill (abiut 2 T. olive oil] Medium heat 10-15 minute or until salmon flakes.
Garlic Chicken Breasts in Balsamic Vinegar


Ingredients:
boneless skinless chicken breasts, flour, olive oil, garlic, cornstarch, water

Directions:
Dredge chicken breasts in flour.
In a large skillet heat oil over medium high heat.
Cook breasts 3 minutes on one side; add garlic.
Turn chicken and continue cooking 2 to 3 minutes.
Add stock, vinegar and pepper to taste.
Reduce heat to medium low; cover and cook five to ten minutes or until chicken is tender.
Remove chicken and keep warm.
In small bowl combine water and cornstarch, stirring until smooth.
Add to skillet and cook 1 to 2 minutes until thick and smooth.
Pour sauce over chicken and serve.
Chunky Black Bean Soup


Ingredients:
olive oil, onion, celery rib, canned black beans, chili powder, ground cumin, kosher salt, fresh coarse ground black pepper, water

Directions:
Heat oil in a Dutch oven or large saucepan over medium-high heat; stir in onion and celery, and cook, stirring occasionally, 4 to 6 minutes or until onion is softened.
Stir in beans, tomatoes, chili powder, cumin, salt, pepper and water; cover and bring to a boil, then reduce heat and simmer 10 minutes.
Transfer 3 cups beans and liquid to a food processor and process to a coarse puree.
Return puree to pot, stir in vinegar, heat thoroughly and serve.
Best Chicken Salad - Ever!


Ingredients:
mayonnaise, celery, scallion, fresh herb, lemon, fresh lemon juice, salt, dry mustard, sugar, fresh lemon juice, canola oil

Directions:
For homemade mayonaise - in a glass bowl, whisk together the egg yolk and other ingredients (except the oil]. Starting very slowly (just a drop at a time] whisk the oil into the egg yolk mixture. Once an emulsion forms you can increase the oil to a thin stream. Continue whisking in the oil until it is all incorporated. Can be refrigerated up to one week.
Combine chicken with enough mayonnaise to moisten (according to taste]. Fold in the celery, scallions and herbs. Season with salt and lots of pepper.
Roffignac Cup #1


Ingredients:
lime juice, ginger syrup, raspberry vinegar

Directions:
Build all the ingredients in a tin, except the sparkling wine, and shake., Strain into a wine glass over fresh ice and top with the bubbles., Garnish with cucumber slice and raspberries.
Southwest Rice and Beans from Roberto Martin


Ingredients:
brown rice, onion, vegetable broth, garlic cloves, dried oregano, plum tomatoes, vegetable broth, black beans, kidney beans, cilantro, kosher salt, fresh ground black pepper, scallion, avocado, corn, flour tortilla

Directions:
For the rice:
Heat a large sautee pan with tight fitting lid, over high heat.
Add the oil and allow to come to a shimmer.
Add rice and stir for 3 minutes.
Add onion, cook and continue stirring for another 3 minutes.
Slowly add broth, reduce heat to low; cover and allow rice to simmer until all the broth has been absorbed and rice is completely cooked (about 20-25 minutes].
Remove pan from heat and keep rice covered until ready to use.
For the beans:
Heat large soup pot over high heat.
Add oil and allow to come to a shimmer.
Add onions and cook, stirring, until onion begins to turn color.
Add garlic and oregano; cook for 1 minute.
Reduce heat to medium, add tomatoes, broth, beans and cilantro.
Allow to simmer until liquid is reduced by half (about 20 minutes].
Season to taste with salt and pepper; mix in sliced scallions and remove the pot from heat.
Prior to serving, add rice to beans and stir to incorporate. (or serve beans over rice].
Serve in shallow bowls and top each serving with sliced avocado.
Serve with warm tortillas, if desired.
Soy Vinaigrette


Ingredients:
olive oil, apple cider vinegar, soy sauce, garlic

Directions:
Combine all ingredient in a jar or cruet.
(it's important to shake it well before each pour].
Smoky Clam Chowder


Ingredients:
potato, butter, celery ribs, onion, garlic, all-purpose flour, clams, fresh parsley, dried thyme, dried marjoram, dried dill, liquid smoke, milk

Directions:
In a large pot, boil potatoes in salted water until they are tender, about 10 minutes.
Drain potatoes.
In a large pot, melt butter and saute celery, onion, and garlic until onion is translucent.
Add flour and stir 2 minutes.
Add clams and their juices, parsley, thyme, marjoram, dill, liquid smoke, and potatoes.
Simmer 5 minutes.
Add cream and milk.
Bring to a simmer; do not boil.
Season to taste with salt and pepper.
Strawberry Banana Colada


Ingredients:
frozen strawberries, bananas, water

Directions:
Put all ingredients in blender., Blend. Stir. Blend until smooth.
Microwave Dill Pickles


Ingredients:
cucumbers, cucumber, garlic clove, dried dill, turmeric, water, cider vinegar, salt

Directions:
Use a 1 quart canning jar and fill with cucumbers, 1 clove garlic, 3/4 teaspoon dried dill, 1/8 teaspoon turmeric and 1 hot pepper if using.
Use a 4 cup microwave safe glass bowl and add 1 1/2 cups of water, 1/2 cup cider vinegar and 2 teaspoons salt.  Place in microwave for 4 minutes (until it boils].
Remove liquid from microwave, pour it over the cucumbers in the jar.  Make sure the cucumbers are covered with liquid.  If not, add water to cover.
Use a piece of plastic wrap to loosely cover the jar.  Microwave for 3 minutes.  Place the cap on the jar and let cool to room temperature.  Place in refrigerator.  Pickles should be ready to eat when cold.
Spiced Scotch Eggs


Ingredients:
eggs, milk, ground sausage, curry paste, parsley, bacon

Directions:
Preheat oven to 220C (200C fan forced].
Place 8 of the eggs in a large saucepan, cover with cold water and bring to the boil, stirring (this helps centre the yolks] and gently boil for 8 minutes and then remove from heat, drain and cool slightly and peel.
Soak bread in milk for 2 minutes and add mince, curry paste, remaining egg and parsley, mix until well combined.
Grease 8 holes of a 12 hole (1/3 cu] muffin tray and line each hole with a slice of bacon, extending over sides and then cover bases with a layer of the mince mixture and then add a boiled egg pointy end up and then press remaining mince mixture around and over the eggs until completely covered and then fold bacon over mince, securing with a toothpick at join and place muffin tray on a rimmed baking tray.
Bake, uncovered, for 25 minutes or until mince is browned and cooked and then remove toothpicks and stand for 5 minutes =.
Serve spiced scotch eggs with salad.
Original Homemade Italian Beef
Category: world-cuisine
By Randi

Best homemade Italian beef I have ever had. My mom always made it and passed it down to me, I think it's just so good...I wanted everyone to enjoy it...so please do!

Ingredients:
3 pounds beef chuck roast
3 (1 ounce) packages dry Italian salad dressing mix
1 cup water
1 (16 ounce) jar pepperoncini peppers
8  hamburger buns, split

Directions:
Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.

Prep time: 10 mins
Cook time: 6 hrs
Total time: 6 hrs 10 mins
Yields: 6 servings

Calories: 557.3
Fat: 28.8 g
Saturated fat: 10.9 g
Carbohydrates: 38.4 g
Sugars: 7.1 g
Dietary fiber: 2.2 g
Protein: 31.9 g
Cholesterol: 103.1 mg
Sodium: 4233.2 mg
Grilled Pesto Chicken Kabobs
Category: meat-and-poultry
By Kim's Cooking Now

Pesto can sometimes be overpowering, but not in this recipe! Using it in a marinade adds the wonderful flavors of basil and garlic, without taking away from the natural flavors of the chicken and vegetables.

Ingredients:
¼ cup vegetable oil
2 tablespoons cooking sherry
2 tablespoons prepared pesto
1 tablespoon freshly squeezed lemon juice
½ teaspoon salt
¼ teaspoon pepper
1 ½ pounds boneless skinless chicken breasts, cut into 1-inch chunks
1 (8 ounce) package mushrooms
1 small zucchini, cut into chunks
1 medium red onion, cut into chunks
12  grape tomatoes
6 metal skewers

Directions:
Whisk oil, sherry, pesto, lemon juice, salt, and pepper together in a glass bowl. Add chicken pieces and stir to coat. Cover and refrigerate for 4 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread marinated chicken, mushrooms, zucchini, red onion, and tomatoes alternately onto skewers. Reserve remaining marinade. Place kabobs onto the preheated grill, and cook, turning occasionally and brushing with the reserved marinade, until chicken is cooked and juices run clear, 10 to 15 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 4 hrs 30 mins
Yields: 6 servings

Calories: 262.5
Fat: 14.5 g
Saturated fat: 2.9 g
Carbohydrates: 6.4 g
Sugars: 1.8 g
Dietary fiber: 1.4 g
Protein: 26.4 g
Cholesterol: 66.3 mg
Sodium: 327.3 mg
Baked Manicotti With Pepperoni Meat Sauce


Ingredients:
lean ground beef, onion, garlic cloves, crushed red pepper flakes, ricotta cheese, provolone cheese, eggs, parmesan cheese

Directions:
Adjust oven rack to upper-middle position and heat oven to 375 degrees.
MEAT Pulse the pepperoni in a food processor until ground. Add (the already ground] beef and pulse until thoroughly combined. (This will blend the flavors better and also prep the beef so it's more tender rather than 'stringy out of the package when cooked].
Transfer beef mixture to large saucepan. Add the onion, garlic, and spices and cook over medium heat, breaking up mixture with wooden spoon, until beef is no longer pink, about 5 minutes.
Using slotted spoon, transfer 1 cup beef mixture to paper towel-lined plate and reserve.
SAUCE: Add spaghetti sauce to the meat in the saucepan and simmer until heated through (about 10 minutes]. Season with salt and pepper to taste. Begin making noodles and filling while sauce is simmering.
NOODLES Pour 2 quarts very hot tap water into 13x9 inch baking dish. Place noodles into the water ONE AT A TIME (so as not to stick to each other]. Soak noodles until pliable, about 8-10 minutes.
FILLING In a large bowl, combine all filling ingredients and the reserved meat. Mix well.
ASSEMBLY Drain noodles on place them in a single layer onto kitchen or paper towels. Pour off water and dry baking dish. Spread half of meat sauce over bottom of baking dish.
With the short side of the noodles facing you, spread 1/4 cup of the filling filling across the bottom of each and roll into a tube.  Arrange the rolled manicotti, seam-side down, over the sauce in the baking dish.  Spread remaining sauce over top. Cover with foil and bake until bubbling around edges, about 40 minutes.
Remove foil and sprinkle with the grated parmesan cheese. Bake uncovered 5 more minutes. ***IMPORTANT*** Let cool 15 minutes.before serving so the cheese 'sets' and is not gooey.
Baked Orange Pork Chops With Rice


Ingredients:
boneless pork chops, ground ginger, walnuts

Directions:
Sprinkle salt and pepper over pork chops and brown in skillet with oil., Sprinkle uncooked rice into a greased 7x11 inch baking dish., Add orange juice., Arrange pork chops over rice., Add ginger to the can of soup, stir, and pour over  the pork chops., Sprinkle walnuts over the tops of pork chops., Cover and bake at 350 degrees Fahrenheit for 25 minutes., Uncover and bake 10 minutes longer, or until rice is tender., ENJOY !
Banana Muffins II
Category: bread
By ABI_GODFREY

These delicious banana muffins are easy for kids to make.

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3 large bananas, mashed
¾ cup white sugar
1  egg
⅓ cup butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 12 muffins, or 48 mini muffins

Calories: 186.8
Fat: 5.8 g
Saturated fat: 3.4 g
Carbohydrates: 32.3 g
Sugars: 16.7 g
Dietary fiber: 1.3 g
Protein: 2.6 g
Cholesterol: 29.1 mg
Sodium: 274.6 mg
Death by Chocolate Malt


Ingredients:
vanilla, milk, vanilla ice cream, chocolate curls

Directions:
"Blend malt powder, vanilla, milk, and vanilla ice cream for 30 seconds or until well blended in a blender. If desired, put a swirl of whipped cream on top, drizzle chocolate syrup lightly back and forth across whipped cream, dust with a pinch of malt powder and sprinkle on chocolate curls. This recipe is really flexible; you can put slices of banana on top or take away garnishings you don't want. You can dress it up or put it together quick for a frosty sweet drink."
Cockaleekie Bake


Ingredients:
chicken breasts, leeks, olive oil, butter, butter, all-purpose flour, milk, cheese

Directions:
Wash and chop leeks into one inch pieces and saute in oil or butter untill soft and coated.
Then remove from pan and put in a 25cm x 20cm x 10cm oven proof dish.
Cut up chicken into smallish pieces and brown in the same pan.
Scatter the chicken evenly on top of the leeks.
Set this to one side and make the sauce.
Place butter, flour, milk, salt and pepper in a pot on the stove top and heat on a medium heat.
Whisk untill the sauce starts to bubble and thicken and change to a wooden spoon to give it a good stir then whisk again thoroughly.
Turn the heat down and cook the sauce for about 5 minutes.
If you start with everything cold it won't go lumpy.
You can if you like add cheese to this or just leave it plain.
Pour sauce on top of chicken.
Mix bread crumbs and cheese and sprinkle on the top.
Place in a preheated oven at 175 or 350 for 45 minutes.
Greek Vegetable Pilaf


Ingredients:
plain yogurt, ground sumac, garlic clove, onion, dried red lentils, couscous, olive oil, onion, garlic cloves, red bell pepper, carrots, fresh green beans, spinach, za'atar spice mix, feta, fresh tomatoes, cucumber

Directions:
Make the yogurt-sumac sauce by mixing together yogurt, sumac powder, 1 clove minced garlic, and 1 tablespoon minced onion. Allow to sit at room temperature for about an hour. (Can be made ahead of time and refrigerated.].
Cook the lentils in simmering water until tender, following package directions. Drain and set aside.
Put couscous in a bowl with 3 cups of boiling water. Stir and let sit away from heat until all water is absorbed and couscous is tender. Set aside.
Heat olive oil over medium heat. Add chopped onion and sauté until onion is transparent. Add garlic and bell pepper, and sauté for 2-3 minutes, until vegetables are softened. Add carrots and green beans. Cover and simmer for about 10 minutes, until green beans are tender. Stir occasionally.
When green beans are cooked, stir in the spinach and simmer 1-2 minutes, until spinach is wilted. Stir in the za'tar, salt and pepper to taste, and remove from heat.
Mix the vegetable mixture with the lentils, couscous, and feta. Stir gently until well combined. Serve topped with diced tomatoes and cucumber, and with yogurt-sumac sauce to taste.
Guajillo Chile Sauce


Ingredients:
ancho chilies, garlic cloves, cumin seeds, dried oregano, adobo seasoning, salt

Directions:
Start 6-8 cups of water boiling.
Put chilies in boiling water, turn heat to a slow simmer. Cover and simmer 15-20 minutes. Remove from heat and let cool.
Transfer chiles to a blender and discard water. Add garlic, cumin, oregano, Adobo Seco and chicken stock to blender with chilies and puree 45-60 seconds until smooth.
Strain chili mixture into a large bowl. Use immediately or freeze for later.
Makes 2 cups.
Almond Roca Fruit Pie (A K A: Toffee Crumb Fruit Pie)


Ingredients:
cherry pie filling, sugar, flour, butter

Directions:
Preheat oven to 350 degrees.
Spoon fruit filling into unbaked pie shell.
Mix sugar and flour together; cut in butter using pastry blender. Add crushed toffee candy and mix in with fork.
Sprinkle toffee candy mixture over fruit filling.
Bake for approximately 30 minutes or until lightly browned.
Cool. Serve with  fresh whipped cream or ice cream.
Penne Strascicate


Ingredients:
carrot, celery, fresh parsley, extra virgin olive oil, lean ground beef, red wine, canned Italian tomatoes, penne pasta, parmesan cheese

Directions:
"In a heavy bottomed saucepan, saute the onion, carrot, celery in oil until soft. Add the meat, and cook until done. Season with salt and peper. Add wine and cook 10 minutes. Add the parsley, tomatoes and stock. Simmer for 30 minutes. Add cooked pasta and let cook for 2 minutes to let the sauce penetrate the pasta. Serve topped with grated cheese."
Chocolate Zucchini Bread


Ingredients:
eggs, sugar, vanilla extract, zucchini, salt, baking soda, ground cinnamon, baking powder, all-purpose flour, chocolate chips

Directions:
Preheat the oven to 350. Beat eggs, oil, sugar, and vanilla. Stir in zucchini. Combine dry ingredients, add to zucchini mixture, and mix well. Mix in chocolate chips.
Pour into two greased 8 x 4 x 2 inch loaf pans. Bake for 1 hour or untilbread tests done.
Grilled Pizza


Ingredients:
red bell peppers, extra virgin olive oil, kosher salt, yellow onion, garlic cloves, mozzarella cheese, parmesan cheese

Directions:
heat your grill to medium-high.
put red peppers, mushrooms with juice in a zip lock bag or big bowl add 6 tablespoons of olive oil and salt to your wishes.mix evenly or shake zip lock bag.Use tongs place the vegetables on the grill.now you can add the onion slices brush onion with olive oil. cook only to veggies are soft take off grill and sset to the side.
Split the dough into 4 pieces. roll dough on a floured surface brush with olive oil.
Place pizza dough on the grill, oiled side down.Leave the grill open. check crust in about 2-3 minutes. top should still be a little doughy.Take off grill turn crust over and spread olive oil on both sides and garlic over cooked side facing up .Spread pasta sauce over and place vegetables and cover with cheese.Return to grill and close. Let cheese melt evenly and turn brown in spots. remove cool a bit and eat.
Grilled Chicken With Chile Verde Sauce


Ingredients:
chicken breast fillets, lime, juice of, cilantro, garlic cloves, onion, poblano chiles, anaheim chilies, fresh jalapeno chilies, fresh cilantro, chicken broth

Directions:
Marinate the chicken with the ingredients for chicken for at least 1.
hour.
To prepare sauce, saute onions in lard until softened. Add remaining sauce ingredients and simmer until peppers are tender. Allow mixture to cool and puree in batches in a food processor. If necessary, add water to yield 1 quart total. Set aside.
Grill chicken over hot coals until cooked through. Serve with warmed sauce spooned over. Freeze any remaining sauce (it's good for chicken again, or also enchiladas, etc.].
Roasted Chicken Broth
Category: soups-stews-and-chili
By Chef John

Start this flavorful chicken broth by roasting the chicken first, then use all the dark meat to fortify the broth.

Ingredients:
1 (3 1/2) pound chicken, giblets removed
1  onion, peeled and quartered
1 rib celery, cut in chunks
2 teaspoons kosher salt
3 cloves garlic, lightly smashed
1 tablespoon ketchup
2 quarts cold water, or more as needed

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place chicken, onion, and celery in a Dutch oven. Sprinkle salt over the top of the chicken. Roast chicken, uncovered, in the preheated oven until chicken is no longer pink inside, the skin is browned, and an instant-read thermometer inserted into the thickest part of a thigh reads 160 degrees F (70 degrees C), 45 minutes to 1 hour. Transfer chicken to a plate until cool enough to handle. Once cool, pick the meat from the bones; set aside chicken breast meat in a bowl for another purpose. Cover bowl of breast meat with plastic wrap and refrigerate. Discard chicken skin. Remove chicken fat from Dutch oven, leaving the brown flavor bits in the bottom of the Dutch oven. (See note for reserving drippings if desired.) Place the Dutch oven over medium-high heat. Return chicken bones and dark meat from drumsticks and thighs to the pot. Add garlic cloves, ketchup and cold water. Bring to a boil, and use a spoon to scrape up and dissolve the brown flavor bits from the bottom of the Dutch oven. Reduce heat to low and simmer for 3 hours, adding more water if needed to retain same level. As broth simmers, occasionally skim off and discard any foam that rises to the surface. Remove and discard bones, meat and vegetables. Strain broth through a fine mesh sieve to serve or use in recipes.

Prep time: 25 mins
Cook time: 3 hrs 45 mins
Total time: 4 hrs 20 mins
Yields: 4 servings

Calories: 420.6
Fat: 25.8 g
Saturated fat: 7 g
Carbohydrates: 7.5 g
Sugars: 3.5 g
Dietary fiber: 1.2 g
Protein: 37.6 g
Cholesterol: 107.6 mg
Sodium: 1333.6 mg