xiaoxl/recipe_data huggingface dataset:
Sun-Dried Tomato Stuffed Chicken


Ingredients:
boneless skinless chicken breast halves, salt, pepper, low-fat cream cheese, garlic cloves, sun-dried tomato, dry basil, parmesan cheese, plum tomatoes, olive oil, red wine vinegar

Directions:
Pound chicken between two sheets of wax paper, flattening to 1/4 inch thickness using a rolling pin or mallet.
Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Mix together cream cheese, two-thirds of garlic, and sun-dried tomatoes; then spread cream cheese filling over one side of each chicken breast.
Sprinkle 3/4 teaspoon basil and 1/4 cup parmesan cheese over breasts; roll up and secure with a toothpick in each breast.
Place in an 8-inch-square baking pan coated with cooking spray and bake at 350 for 40-45 minutes.
Remove from oven and let stand for 10 minutes.
While chicken is cooking (or standing], combine plum tomatoes, olive oil, red wine vinegar, 1/4 teaspoon salt, rest of minced garlic, 1/4 teaspoon pepper, and 3/4 teaspoon basil.  Cut chicken into slices; serve bruschetta (tomato mix] over the slices.
Any leftover bruschetta can be served with toasted or grilled French/Italian bread slices on another day for a great snack/appetizer!
Asparagus With Hollandaise


Ingredients:
fresh asparagus, lemon juice, butter, margarine, salt, lemon wedges, lemon slice

Directions:
---------Spears-----------.
To cook asparagus spears, heat 1 inch salted water to boiling in deep narrow pan or coffee pot.
Place upright in pan and boil for approximately 5 minutes.
Cover and cook 7-10 minutes  longer or until stalks are crisp-tender.
Drain.
--------Pieces-------.
For cooking pieces of asparagus, cook lower stalk cuts in 1 inch of boiling salted water for approximately 5 minutes.
Add tips, cover and cook 5-7 minutes  or until crisp-tender.
Drain.
----------HollandaiseSauce---------.
To make the hollandaise sauce: Using a wooden spoon, stir 2 slightly beaten egg yokes and 3 tablespoons lemon juice in a one quart saucepan.
Stir vigorously.
Add the butter or margarine and heat over very low heat, stirring constantly until butter is melted and sauce begins to thicken.
Pour Hollandaise Sauce over top of cooked Asparagus and garnish with lemon wedges.
Rich Easy Sunday Biscuits


Ingredients:
flour, sugar, salt, baking powder, sour cream, buttermilk, butter

Directions:
Preheat oven to 390 degrees.
Stir flour, sugar, salt, and baking powder in a large mixing bowl.
Add sour cream and stir to enough to distribute in the flour mixture but without completely blending it inches.
Add buttermilk and stir just to combine the ingredients.
Melt the butter in a cast iron skillet and remove from heat.
Drop dollops of dough into the butter and turn them once so the tops are coated.
Bake for 23-25 minutes till lightly browned.
Church Windows


Ingredients:
chocolate chips, butter, ground walnuts, colored miniature marshmallows

Directions:
Melt chocolate chips and butter.  Cool them to touch (don't want to melt the marshmallows].
Add the nuts and marshmallows.  Mix well.
Divide mixture into to 2 large log rolls.  Roll each roll in the coconut.
Wrap in waxed paper and chill for 24 hours.
Slice into 1/3 inch cookies.
Recipe makes about 3 dozen.
Custard Pie


Ingredients:
eggs, salt, sugar, nutmeg, ground cinnamon, milk, vanilla

Directions:
Beat eggs well in a large bowl, then add milk, salt, sugar, nutmeg, cinnamon and vanilla.
Cover a baking sheet with foil and place it on center shelf of preheated 450 degree (Fahrenheit] oven.
Place 9 inch pie plate containing the uncooked pie shell on baking sheet and pour mixture into pie shell.
Bake at 450 degrees for 10 minutes.
Reduce oven temperature to 350 degrees and bake for 30-35 minutes more or until knife inserted comes out clean.
Best Cream of Potato Soup
Category: soups-stews-and-chili
By Kevin Ryan

After constant tinkering with this recipe, I have come up with soup which is the definitive cream of potato soup. Rich with vegetables and wonderfully spiced, you will find yourself doubling this recipe often!

Ingredients:
1  onion, chopped
½ cup chopped celery
¼ cup chopped carrots
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
5 tablespoons margarine
4 tablespoons all-purpose flour
1 ½ cups chicken broth
1 ½ cups whole milk
3  potatoes, cut into 1/4-inch slices
2 teaspoons Worcestershire sauce
1 ½ teaspoons mustard powder
1 pinch ground allspice
¾ teaspoon celery seed
½ teaspoon dried thyme
½ teaspoon seasoning salt
2 tablespoons dry white wine
¼ teaspoon ground cayenne pepper
¼ teaspoon chicken bouillon powder

Directions:
In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned.  Sprinkle in flour and cook, stirring for 2 minutes.  Add broth slowly, stirring as you add. Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules.  Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes.  During cooking, break up potatoes with the back of a spoon.  Serve warm.

Yields: 6 servings

Calories: 252.1
Fat: 11.8 g
Saturated fat: 2.9 g
Carbohydrates: 29.9 g
Sugars: 5.4 g
Dietary fiber: 3.4 g
Protein: 6.7 g
Cholesterol: 6.2 mg
Sodium: 466.8 mg
Noni Afghani
Category: bread
By ladyheather06

This is an easy bread recipe that results in a soft, tender flatbread. My native Afghani friend says that this bread tastes better than the traditional bread she buys at the store. Enjoy!

Ingredients:
1 ½ cups warm water
1 (.25 ounce) envelope active dry yeast
1 tablespoon white sugar
4 cups all-purpose flour
1 ¼ teaspoons salt, or to taste
¼ cup corn oil
1  egg
1 tablespoon water
1 tablespoon caraway seed  (Optional)

Directions:
In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy. Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled.  Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours. Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball. On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using. Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.

Prep time: 15 mins
Cook time: 25 mins
Total time: 2 hrs 10 mins
Yields: 8 loaves

Calories: 308.6
Fat: 8.3 g
Saturated fat: 1.2 g
Carbohydrates: 50.1 g
Sugars: 1.8 g
Dietary fiber: 2.2 g
Protein: 7.7 g
Cholesterol: 23.3 mg
Sodium: 375.3 mg
SLOW COOKER BEEF BARLEY SOUP


Ingredients:
sea salt, black pepper, olive oil, carrots, celery, garlic cloves, diced tomatoes, tomato paste, low sodium chicken broth, low sodium beef broth, dry red wine, pearl barley, Worcestershire sauce, dried rosemary, bay leaf

Directions:
Cube beef and then season generously with salt and black pepper. In a large skillet over medium heat, add oil. When hot but not smoking, add meat and quickly sear for about 4 minutes or until most of red is gone even though meat is not totally cooked; remove from heat and set aside.
In a slow cooker, add onion, carrot, celery, garlic, diced tomatoes, tomato paste, chicken broth, beef broth, red wine, barley, Worcestershire sauce and rosemary; stir to combine. Add seared meat including the drippings; stir well. Add bay leaf and cook for 4 ½ hours on “High” or 8 hours on “Low”, or until beef is tender and vegetables are cooked.
If using stove top instead of slow cooker, simmer for 1 hour on medium heat.
Lemon Potatoes


Ingredients:
baking potatoes, onion, butter, margarine, fresh lemon rind, fresh lemon juice, salt, pepper

Directions:
Cook potatoes in boiling water to cover 3 minutes; drain well, and set aside.
Saute chopped onion in butter in a large skillet over medium heat until tender.
Add lemon rind, lemon juice, salt and pepper and stir well.
Add potatoes and stir gently to combine.
Spoon potato mixture into a lightly greased 11x7 inch baking dish.
Bake uncovered at 375 for 50 minutes or until potatoes are lightly browned.
School Bus Cake


Ingredients:
water, eggs, butter, shortening, confectioners' sugar, milk, vanilla extract, salt

Directions:
Prepare cake mix according to package directions using oil, water and eggs.
Pour batter into two greased 8-in. x 4-in. x 2-in. loaf pans.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to a wire rack to cool completely.
Place cakes end to end on a 22-in. x 8-in. covered board.
Level if needed.
From the top of one end, form the front of the bus by cutting out a section 1 inches deep and 3 inches long (Save the removed piece for another use.]
For frosting, in a large bowl, beat butter and shortening until fluffy.
Add 6 cups confectioners' sugar, milk, vanilla and salt; beat until smooth.
Add enough remaining confectioners' sugar until desired consistency is reached.
Tint 3/4 cup frosting with black food coloring; set aside.
Tint remaining frosting yellow.
Frost top and sides of cake with yellow frosting.
Frost cut edge of cookies with yellow frosting to form wheel wells; place two cookie halves on each side of bus.
Cut a small hole in the corner of a pastry or plastic bag; insert a #5 round tip.
Fill the bag with black frosting.
Outline windows on both sides of bus; pipe strips under windows.
Pipe windshield and back window; fill in with black frosting.
Pipe lines on front of grille.
Place yellow gumdrops on front of bus for headlights; place red gumdrops on front and back for lights.
Caramelized Onion and Thyme Jam


Ingredients:
olive oil, butter, onions, cider vinegar, sugar, bay leaf, fresh thyme

Directions:
In a large saucepan, heat oil and butter over medium heat.
Stir in onions, vinegar, sugar, bay leaf, and thyme.
Cover and cook, stirring occasionally, until onions are tender, about 15 minutes.
Remove lid, increase heat to medium high and cook until golden brown, stirring often, about 15 to 20 minutes.
Season with salt and pepper and let cool to room temperature.
Lagkage Danish Layer Cake


Ingredients:
cold water, sugar, all-purpose flour, cornstarch, baking powder, salt, vanilla

Directions:
Beat the four egg yolks until lemon colored.
Add water and sugar and beat two minutes. Mix and sift the flour, cornstarch, baking powder and salt.
Add to the egg yolk mixture. Beat well. Beat the egg whites until stiff and fold into the yolk and flour mixture.
Add vanilla.
Bake in four ungreased (or use a little oil] nine-inch cake pans (round or square], in a quick, hot oven preheated to 450ºF for 10 minutes.
Fill with an assortment of fillings. Top with whipped cream.
Almond Chocolate Cake (No Flour)


Ingredients:
eggs, sugar, sugar, butter, vanilla extract, confectioners' sugar, chocolate curls, coffee beans

Directions:
Place egg whites in a small mixing bowl, let stand at room temperature for 30 minutes-save yolks for step 6.
Meanwhile, in a small bowl, combine almonds and 2 tablespoons of sugar;  using a food processor put small amounts of this mixture into processor, cover and process until ground--you want this to be fine textured.
Set aside.
In a large mixing bowl, cream butter and remaining sugar until light and fluffy.
Preheat oven to 350 degrees.
Add egg yolks, one at a time, beating well after each addition.
Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla, and reserved almond mixture.
Beat reserved egg whites on high until stiff peaks form.
Fold egg whites into the batter.
Pour into a greased 9 inch spring form pan.
Place pan on a baking sheet.
Bake at 350 degrees for 42 to 48 minutes or until cake springs back when lightly touched.
Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen;  cool completely.
Garnish with confectioners' sugar, chocolate curls, and coffee beans if desired.
Corn & Black Bean Salsa


Ingredients:
black beans, corn kernels, Rotel diced tomatoes, green onion, fresh cilantro, red wine vinegar, salt, black pepper

Directions:
Combine beans, corn, diced tomatoes, green onions and cilantro in large bowl.
Whisk together oil, vinegar, salt and black pepper.  Pour dressing over bean mixture.  Stir gently to combine.  Can be served immediately, or chilled for a few hours before serving.
Spicy Black Bean Burgers


Ingredients:
canola oil, black beans, egg, quick-cooking oats, red onion, garlic cloves, kosher salt, cracked black pepper, cilantro, canola oil

Directions:
Heat 1 teaspoon of the oil over medium heat.
Add the red onion and garlic to the pan and saute until softened, about 8 minutes and then set aside to cool for a few minutes.
Combine beans, egg, oats, onion, mixture, chili paste, salt, pepper and cilantro and thoroughly mix and mash until pretty homogeneous, leaving a few whole beans.
Divide mixture into 4 equal portions and shape into patties.
Refrigerate patties for half an hour. (This step is not completely necessary but I find it helps hold the burgers together while cooking.].
Heat 2 tablespoons oil in large non-stick skillet over medium-high heat.
Place burgers carefully into the oil, being careful not to crowd the pan.
After 4 minutes, flip and cook another 4 minutes. They should feel firm to the touch when finished.
Note: To freeze for later use, after shaping flash freeze and then wrap in plastic wrap. Place wrapped burgers into freezer bag and squeeze out excess air. To cook from frozen, simply heat frozen burgers over medium-high heat on the stove-top, cooking until done.
Mustard Pickled Eggs
Category: appetizers-and-snacks
By J. Murphy

These pickled eggs are marinated in a cider vinegar that is spiced with mustard and turmeric powder. The longer they set, the better they get.

Ingredients:
6  hard-cooked eggs
½ teaspoon mustard powder
1 ½ teaspoons cornstarch
1 teaspoon white sugar
½ teaspoon ground turmeric
1 teaspoon salt
2 cups apple cider vinegar

Directions:
Place the hard-cooked eggs into a 1 quart jar. In a saucepan, stir together the mustard, cornstarch, sugar, turmeric, and salt. Pour in just enough of the cider vinegar to make a paste, then gradually stir in the rest. Bring the mixture to a boil, stirring frequently. Pour into the jars with the eggs. Put the lid on the jar, and refrigerate for a few days before eating for best flavor.

Prep time: 5 mins
Cook time: 20 mins
Total time: 3 days
Yields: 6 pickled eggs

Calories: 95.5
Fat: 5.1 g
Saturated fat: 1.6 g
Carbohydrates: 2.6 g
Sugars: 1.4 g
Dietary fiber: 0.1 g
Protein: 6.4 g
Cholesterol: 186 mg
Sodium: 461.7 mg
Gruyere and Pesto Filled Chicken Breasts


Ingredients:
boneless chicken breast halves, gruyere cheese, pesto sauce, pine nuts, green onion, flour, olive oil

Directions:
Preheat oven to 350 degrees.
Pound chicken breasts between sheets of waxed paper.  Mix gruyere cheese, pesto, pine nuts, and green onions in a small bowl.
Spread 2 tablespoons of the cheese mixture on top of each chicken breast and roll tightly.  Dredge chicken breasts in flour.  Saute chicken breasts in heated oil at medium-high heat until golden brown, turning occasionally, for approximately 6 minutes.
Place chicken in pan and bake until chicken is tender and cooked through, about 20 minutes.
Buttermilk Scones
Category: bread
By BEVCHRIS

This basic scone recipe can be adapted by adding chopped dried fruit or grated cheese.

Ingredients:
3 cups all-purpose flour
2 tablespoons baking powder
¼ teaspoon salt
⅓ cup butter, melted
1 ¼ cups buttermilk

Directions:
Preheat oven to 425 degrees F (220 degrees C). In a large mixing bowl, sift together flour, baking powder and salt. Add butter and buttermilk; stir until a soft dough is formed. Turn the dough out onto a lightly floured surface and press dough into a rectangle about 3/4 inch thick and 4 inches wide. Cut into 8 even sized pieces. Place the scones on a lightly greased baking sheet and bake at 425 degrees F (220 degrees C) for 10 to 15 minutes, or until golden brown.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 scones

Calories: 255.6
Fat: 8.5 g
Saturated fat: 5.1 g
Carbohydrates: 38.6 g
Sugars: 2 g
Dietary fiber: 1.3 g
Protein: 6.2 g
Cholesterol: 21.9 mg
Sodium: 534 mg
Lemon  Kiwi Pavlova


Ingredients:
caster sugar, white vinegar, cornflour, kiwi fruits

Directions:
Lay a sheet of silicon or baking parchment on a baking tray.
Preheat oven to 325°F.
Whisk the egg whites in a clean, dry bowl until they are stiff.
Whisk in the sugar a spoonful at a time. Blend the vinegar with the cornflour and whisk it, with the last spoon of sugar, into the egg whites.
Spread the meringue out to roughly an 8” circle on the baking tray and build up the sides so that they are higher then the centre, this is for the filling.
Put the baking tray in the centre of the oven, turn the heat down to 300F and bake the meringue for 1 hour. Turn the oven off but leave the pavlova in the oven to become quite cold (otherwise it might split open as it cools].
Remove the pavlova from the baking tray and place on a serving dish.
Place the condensed milk, cream and lemon juice in a bowl, beat until blended (taste after you just mixed it, you might want to add more condensed milk or lemon, to suit your taste] and the mixture is thick and creamy, then pile into the centre of the pavlova.
Place in the fridge and leave to stand for at least 1 hour before serving.
Peel and slice the kiwi fruit and arrange attractively around the edge of the lemon pavlova just before serving.
Tomato Basil Cucumber Salad With Feta Cheese and Brown Rice


Ingredients:
long grain brown rice, cucumber, tomatoes, feta cheese, basil, parsley, lemon, rice vinegar, salt, cracked black pepper, extra virgin olive oil

Directions:
Bring a large pot of water to a boil (about 4 quarts]. Add rice and boil for 30-40 minutes, or until rice is tender. Drain and rinse rice under cold water.
In a large bowl add cooked rice, cucumber, tomatoes, feta, basil, and parsley; set aside.
In a small mixing bowl add the juice of the lemon (discarding any seeds], vinegar, salt, and pepper.  Slowly pour in the olive oil while whisking to make the dressing.
Pour dressing mixture over rice bowl and combine.  Serve immediately or chill in the refrigerator until ready to use.
Snowcapped Cherry Nibbles


Ingredients:
reduced-fat sour cream, lemon rind, bing cherry, pecans, coconut

Directions:
Combine sour cream, brown sugar and lemon rind in bowl; mix well.
Chill to blend flavors.
Arrange cherries on tray with bowls of sour cream mixture, pecans and coconut.
Dip fruit in sour cream mixture, then in pecans or coconut.
Southwestern Black Bean & Chickpea Salad - Ww Simply Filling


Ingredients:
black beans, chickpeas, frozen corn, tomatoes, avocado, red onion, scallion, lime, extra virgin olive oil, cilantro

Directions:
Combine all ingredients. Marinate in the refrigerator at least 30 minutes to allow flavors to develop.
"Cooking Time" = Chill time.
Bombay Turkey Meatballs


Ingredients:
plain nonfat yogurt, pine nuts, garlic cloves, egg, milk, parsley, curry powder, cumin, tomatoes

Directions:
Place the yogurt in a strainer and place it over a medium bowl.  Shake a few times, then let sit for 30 minutes.  Pour the liquid out of the bowl; put the remaining yogurt into the bowl and set aside.
Mince the garlic.  Chop the apricots, parsley, and tomato.  Break the bread into small pieces.
Toast the pine nuts in a small skillet over medium heat; remove from the skillet.  Add the oil and heat over medium high heat; saute the garlic for several minutes until soft.
Whisk egg and milk in a mixing bowl.  Add the bread, apricots, parsley, and curry powder.  Mix well.
Add the garlic (with oil], pine nuts, and turkey to the mixing bowl.  Season with salt and pepper.  Mix well.  Shape mixture into 1 1/2 inch balls.
Line a baking sheet with foil and spray with cooking spray.  Arrange meatballs on pan and spray tops of meatballs with cooking spray.
Bake at 450 degrees for 12-15 minutes.
Combine the cumin with the yogurt in a small bowl and whisk until combined.  Fold in chopped tomato.
Serve the meatballs with the yogurt sauce.
Sweet Potato Steak Fries


Ingredients:
sweet potatoes, olive oil, fresh parsley, salt

Directions:
Cut sweet potatoes 1/2 inch thick lenghthwise strips,place in a large bowl.
Add oil and toss to coat,Put on a greased cookie sheet.
Bake at 400 for 15 minutes, turn over.
Bake another 15 minutes or until tender and golden brown.
Sprinkle with parsley and salt.
Substitutes;1 teaspoon dried oregano,basil or thyme leaves for fresh parsley.
Tempura Batter - Gluten Free


Ingredients:
water, egg

Directions:
TO MAKE BATTER.
Pour the beaten egg into a measuring jug and add enough icy cold water to make up to 300ml. Pour into a large mixing bowl.
Add the flour and mix roughly & lighlty with a fork. Do not beat the mixture, it should remain lumpy looking. Add a few ice-cubes to keep the batter cool.
TO USE BATTER.
Have your selection to be battered prepared before you make the tempura batter. Ensure you oil is to temperature approx 175°C or 350°F degrees.
A mixture of 3 parts vegetable or olive oil to 1 part sesame oil gives a great flavour.
Lightly dip selection to be battered in a gluten-free flour to coat, then dip into the tempura batter mixture and straight into the hot oil. Slowly add the battered pieces into the oil. Fry very small batches at a time. Dip fry until the batter is crisp. Drain on a wire rack.
Pork Chops, With Mustard or Horseradish


Ingredients:
salt, pepper, mustard, butter, white wine, sour cream

Directions:
Season chops well with the salt and pepper, spread on the mustard or a paste of horseradish and vinegar. Let stand for several hours in the fridge.
Melt butter in a pan and brown chops lightly on both sides. Add beef stock, wine or 1/2 cup of each. Cover and stew over low heat until chops are done, about 1/2 hour. Remove chops from liquid and whisk in sour cream.
Carrot Poppy Seed Bread ( Breadmaker 1 1/2 Lb. Loaf)


Ingredients:
milk, carrot, butter, margarine, salt, whole wheat flour, bread flour, brown sugar, bread machine yeast, poppy seeds

Directions:
Measure carefully, placing all ingredients in bread machine pan in the order recommended by manufacturer, adding carrots with milk.
Select Basic/White cycle.
Use Medium crust color.
Adjust dough consistency, if needed.
Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade.
If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency.
If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time.
Remove baked bread from pan and cool on wire rack.
Crunchy Coleslaw


Ingredients:
green onions, olive oil, red wine vinegar, sugar, sunflower seeds

Directions:
Toss together cole slaw and green onions.
In a small mixing bowl, whisk together oil, vinegar, sugar, and ramen seasoning packet.
Pour over salad and toss together.
Just before serving, add ramen noodles (broken into small pieces], almonds and sunflower seeds and toss together.
Easy Creamy Corn Casserole


Ingredients:
whole kernel corn, onion, carrot, Velveeta cheese, butter, parmesan cheese

Directions:
Grease a 1-quart baking dish.
Set oven to 350 degrees.
In a bowl, combine the first seven ingredients.
Transfer to a baking dish.
Mix cracker crumbs and Parmesan cheese together, then add in the butter and butter; mix to combine, then sprinkle over top.
Bake uncovered for 45-50 minutes or until heated through.