xiaoxl/recipe_data huggingface dataset:
Spicy Fatboy Sausage Pasta


Ingredients:
olive oil, garlic cloves, red pepper flakes, penne pasta, butter, parmesan cheese, fresh parsley

Directions:
Heat oil in hot pan, and add sausage, garlic and red pepper flakes., Break apart and cook until no longer pink and add cream — simmer on low., Add pasta to boiling water — when the pasta's ready, so is the sausage., Drain pasta and add to sausage., Add butter, parmesan cheese & parsley — mix well., Sprinkle with a little more cheese of course and serve.
Citrus Chicken With Oregano


Ingredients:
chicken tenderloins, olive oil, lemon juice, oregano, salt, black pepper

Directions:
Combine the chicken with the oil ,lemon juice,oregano.salt and pepper., Bake for 15-20 minuteso or until the chicken is tender and cooked through., Serve with couscous or rice.
Coconut Chocolate Squares


Ingredients:
flaked coconut, sweetened condensed milk, bittersweet chocolate

Directions:
Line bottom and 2 opposite sides of an 8-inch square metal baking pan with a sheet of waxed paper, leaving a 2-inch overhang on both sides.
Mix together flaked and condensed milk with your fingertips until well combined, then firmly press into pan in an even layer with an offset spatula. Chill, uncovered 5 minutes.
Melt chocolate gently in microwave on low until completely melted and smooth. Spread evenly over coconut layer and chill until firm, 7-10 minutes.
Lift confection onto cutting board using overhang and halve it with a sharp knife. Sandwich the halves together, coconut sides in, to form and 8X4-inch rectangle, then discard waxed paper.  Cut into 16-20 pieces.
Chill until serving time.
Coconut Curry Butternut Squash Soup
Category: soups-stews-and-chili
By Mint&Mangos

Very filling and even a little naughty, this butternut squash soup is a decadent appetizer. Butternut squash is hearty on its own, but the coconut milk makes the mixture truly rich. Serve with a warm baguette.

Ingredients:
1  butternut squash, halved and seeded
1 tablespoon butter, melted
1 teaspoon salt, divided
¾ teaspoon pumpkin pie spice, divided
¼ teaspoon cayenne pepper
1 tablespoon butter
½ cup chopped yellow onion
1 teaspoon yellow curry powder
1 (13 ounce) can coconut milk
2 ½ cups vegetable stock, or more if needed
¼ teaspoon freshly grated nutmeg
½ cup pepitas (pumpkin seeds)
1 pinch freshly grated nutmeg, or to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Place butternut squash in a baking dish, flesh side up. Brush 1 tablespoon melted butter over the flesh and top with 1/2 teaspoon salt, 1/2 teaspoon pumpkin pie spice, and cayenne pepper. Roast in the preheated oven until tender, about 1 hour. Remove squash from oven and cool for 15 minutes. Place a large stockpot over medium heat; add 1 tablespoon butter. Cook and stir onion in the melted butter for 2 minutes. Add curry powder; cook and stir for 1 minute. Stir in coconut milk; bring to a boil. Scoop flesh from the butternut squash and add to coconut milk mixture; mix in remaining 1/2 teaspoon salt, 1/4 teaspoon pumpkin pie spice, vegetable stock, and 1/4 teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through. Blend soup using an immersion blender on low speed. Simmer until soup is smooth and thickened, about 20 minutes more. Add more vegetable stock for a thinner consistency and season with salt. Ladle soup into bowls and top each with pepitas and a pinch of nutmeg.

Prep time: 15 mins
Cook time: 1 hr 33 mins
Total time: 2 hrs 3 mins
Yields: 6 servings

Calories: 315.4
Fat: 22.8 g
Saturated fat: 15.2 g
Carbohydrates: 27.6 g
Sugars: 5.8 g
Dietary fiber: 5.4 g
Protein: 6.5 g
Cholesterol: 10.2 mg
Sodium: 624.3 mg
Knoephla Soup
Category: soups-stews-and-chili
By Angi

This is not a soup for those watching calories! A German potato soup with small dough balls that I grew up with. It is rich, creamy, and will stick to your ribs. The women in the family have been making this soup for generations, and I've added my own twist to the base recipe.

Ingredients:
½ cup butter, cut into cubes
3  baking potatoes, peeled and cut into cubes
1 small onion, diced
1 ½ teaspoons ground black pepper
3 cups whole milk
6 cups water
2 tablespoons chicken bouillon
1 ½ cups all-purpose flour
7 tablespoons whole milk, or more as needed
1  egg, beaten
2 teaspoons dill weed
2 teaspoons parsley
1 teaspoon ground black pepper
½ teaspoon salt

Directions:
Melt butter in a large skillet over medium heat; saute potatoes, onion, and 1 1/2 teaspoons black pepper until just tender, about 20 minutes. Stir 3 cups milk into potato mixture and heat until almost boiling, about 5 minutes. Remove skillet from heat. Bring water and chicken bouillon to a boil in a Dutch oven or heavy pot. Combine flour, 7 tablespoons milk, egg, dill, parsley, 1 teaspoon pepper, and salt together in a bowl until dough is stiff. Add more milk, 1 tablespoon at a time, if needed. Roll dough into ropes about 1/2-inch thick on a work surface. Cut ropes into 1/4-inch pieces and drop into boiling broth. Reduce heat, cover Dutch oven with a lid, and simmer until knoephla begin to float, about 10 minutes. Stir potato mixture into broth and knoephla; simmer until potatoes are tender, about 20 minutes.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 10 servings

Calories: 258
Fat: 12.5 g
Saturated fat: 7.4 g
Carbohydrates: 30.2 g
Sugars: 4.4 g
Dietary fiber: 2.2 g
Protein: 6.7 g
Cholesterol: 50.5 mg
Sodium: 452.7 mg
Arthur Treacher's Fish


Ingredients:
all-purpose flour, onion powder, seasoning salt

Directions:
Dip moistened fish pieces evenly but lightly in the flour.
Dust off any excess flour and allow pieces to air dry on waxed paper, about 5 minutes.
Whip the pancake mix with the club soda to the consistency of buttermilk-- pourable, but not too thin and not too thick.
Beat in the onion powder and seasoned salt.
Dip floured fillets into batter and drop into 425F oil in heavy saucepan using meat thermometer.
Brown about 4 minutes per side.
Arrange on cookie sheet in 325F oven until all pieces have been fried.
Romaine and Chicken Muscle Salad


Ingredients:
romaine lettuce, red apple, celery rib, chicken, Simple Honey Mustard Salad Dressing

Directions:
Toss together lettuce, apple, and celery; top with almonds and chicken.
Drizzle with dressing.
Enchilada Casserole


Ingredients:
corn tortillas, black beans, corn, tomato sauce, cheddar cheese

Directions:
mix tomato sauce and enchilada sauce together in seperate bowl.
Spray bottom of casserole dish with cooking spray and put a small about the tomato/enchilada sauce on bottom of dish.
Line dish with tortillas, then a small layer of chicken, top with sauce and sprinkle cheese on top of sauce.
Add a second layer of tortillas and then black beans, corn and cheese.
Add a third layer of tortillas, chicken, sauce, cheese and sprinkle black olives on the very top.
You may not use all the corn, beans or sauce. Use to your discretion.
Bake in oven at 350 for one hour or until cheese on top is very bubbly.
Air-Fried Bologna Sandwich
Category: uncategorized
By Soup Loving Nicole

Crispy air-fried bologna sandwich from start to finish in 10 minutes. Serve with chips if desired.

Ingredients:
2 slices white sandwich bread
1 slice Bologna, beef
1 teaspoon mayonnaise
1 teaspoon Dijon mustard
1 slice Cheddar cheese
1 slice tomato
1 leaf lettuce

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Place 1 slice of bread in the air fryer basket and cook for 1 minute. Transfer to a plate. Repeat with remaining slice of bread. Remove casing from bologna. Using a knife, make 4 slits to prevent curling. Place bologna in the basket of the air fryer and cook for 3 minutes. Flip bologna over and cook for 3 minutes more. Spread mayonnaise on 1 slice of bread, mustard on the other. Assemble sandwich by layering cheese, bologna, tomato, and lettuce on 1 piece of bread and top with other piece of bread.

Prep time: 5 mins
Cook time: 8 mins
Total time: 13 mins
Yields: 1 sandwich

Calories: 384.6
Fat: 23.3 g
Saturated fat: 10.5 g
Carbohydrates: 28.3 g
Sugars: 3.4 g
Dietary fiber: 1.6 g
Protein: 14.9 g
Cholesterol: 48.9 mg
Sodium: 963.8 mg
Baked Potato Soup III
Category: soups-stews-and-chili
By Carol

This potato soup is easy and great. Even the kids like it! It's got potatoes, cheese, bacon, scallions, cheese and sour cream. Rich and delicious.

Ingredients:
4  baking potatoes
⅔ cup butter
⅔ cup all-purpose flour
6 cups milk
1 cup chopped green onions
¾ teaspoon salt
½ teaspoon ground black pepper
12 slices cooked bacon, crumbled
5 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream

Directions:
Bake potatoes 1 hour in a 400 degree F (200 degree C) oven. Scoop out the inside of the potatoes and set aside. Reserve the skins for another recipe or discard. Melt the butter in a large skillet over medium low heat. Stir in the flour to make a roux. Cook about 1 minute, stirring constantly. Gradually pour in the milk while stirring until all the milk has been added. Bring heat to medium and keep stirring until the soup mixture starts to get thick. Add the potatoes, green onions, salt, ground black pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes, allowing the flavors to blend. Stirring well, mix in the sour cream until well blended with the soup. Serve immediately.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 621.3
Fat: 41.3 g
Saturated fat: 26 g
Carbohydrates: 45.2 g
Sugars: 13.6 g
Dietary fiber: 2.2 g
Protein: 18.9 g
Cholesterol: 115.2 mg
Sodium: 710.4 mg
Warm Cherry Tomato Salad


Ingredients:
extra virgin olive oil, garlic, cherry tomatoes, grape tomatoes, fresh ground black pepper, fresh basil leaf

Directions:
In a large non-stick skillet heat vinegar, oil and garlic over medium heat until just simmering.
Add tomatoes, pepper, and salt to taste and cook, tossing, until slightly tender and heated through, 1-2 minutes.
Toss tomatoes with shredded basil and garnish with fresh basil sprigs.
Italian Oven Roasted Whole Chicken


Ingredients:
roasting chickens, extra virgin olive oil, baking potatoes

Directions:
"Preheat oven to 375 degrees. Wash chicken, remove anything from cavity and pat dry. Place chicken in roasting pan or glass baking dish. Mix all ingredients together and pour over chicken. Add potatoes to the pan and cover with aluminum foil. Put into oven cook for an hour and a half and then remove foil return to the over for another half an hr or until skin is crispy."
Smirnoff Moscow Mule


Ingredients:
ginger beer, lime juice, mint sprig, lime slice

Directions:
"In a glass with ice, add Smirnoff No.21 Vodka, sugar syrup, and lime juice. Top with ginger beer and stir. Garnish with mint sprig and lime slice."
Smothered Green Beans
Category: side-dish
By Michele O'Sullivan

Fresh green beans with a robust bacon, onion, and garlicky flavor.

Ingredients:
6 thick slices bacon, chopped
½ cup onions, minced
1 teaspoon minced garlic
1 pound fresh green beans, trimmed
1 cup water
⅛ teaspoon salt
1 pinch ground black pepper

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until the fat begins to render. Stir in onions and garlic; let cook for 1 minute. Stir in beans and water. Let the beans cook until the water has evaporated and the beans are tender. If the beans are not tender once the water has evaporated, add a small amount more water and let them cook until tender. Season with salt and pepper (to taste) and serve.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 to 6 servings

Calories: 97.5
Fat: 5.4 g
Saturated fat: 1.7 g
Carbohydrates: 7 g
Sugars: 1.9 g
Dietary fiber: 2.9 g
Protein: 6.2 g
Cholesterol: 13.8 mg
Sodium: 343.2 mg
Crispy Ranch Air Fryer Nuggets
Category: meat-and-poultry
By France C

These air fried nuggets are healthier than deep fried, and have tons of flavor! Serve with your favorite dipping sauce such as ranch, honey mustard, or chipotle mayo. I like to use a Misto® sprayer with my own oil, but feel free to use regular cooking spray. Use different varieties of ranch mix (spicy, dill, etc) to change up the flavor.

Ingredients:
1 pound chicken tenders, cut into 1.5 to 2-inch pieces
1 (1 ounce) package dry ranch salad dressing mix
2 tablespoons flour
1  egg, lightly beaten
1 cup panko bread crumbs
1  serving olive oil cooking spray

Directions:
Place chicken in a bowl, sprinkle with ranch seasoning, and toss to combine. Let sit for 5-10 minutes. Place flour in a resealable bag. Place egg in a small bowl and panko bread crumbs on a plate. Preheat air fryer to 390 degrees F (200 degrees C). Place chicken into the bag and toss to coat. Lightly dip chicken into egg mixture, letting excess drip off. Roll chicken pieces in panko, pressing crumbs into the chicken. Spray basket of the air fryer with oil and place chicken pieces inside, making sure not to overlap. You may have to do two batches, depending on the size of your air fryer. Lightly mist chicken with cooking spray. Cook for 4 minutes. Turn chicken pieces and cook until chicken is no longer pink on the inside, about 4 more minutes. Serve immediately.

Prep time: 15 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 4 servings

Calories: 243.5
Fat: 3.6 g
Saturated fat: 1 g
Carbohydrates: 25.3 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 31 g
Cholesterol: 112.3 mg
Sodium: 713.4 mg
Sinaloa-Style Ceviche
Category: appetizers-and-snacks
By perper72000

I tried many types of ceviche, none to my liking, so I made my own. I hope you enjoy it. It looks appetizing and it's really good, especially for hangovers. It's Sinaloa-style because of the slices of jalapenos and red onions. It's a delicate, classy dish. Serve on tostadas with Tapatio® hot sauce, sliced avocados, and Mexican beer.

Ingredients:
3 pounds raw shrimp - peeled, deveined, and cut into small pieces
½  white onion, finely chopped
14  limes, juiced, divided
1  serrano chile pepper
1 pound imitation crabmeat, shredded
3  tomatoes, seeded and finely chopped
1  cucumber, seeded and finely chopped
½  red onion, thinly sliced
4  jalapeno peppers, sliced
1 bunch cilantro, chopped
½ cup tomato and clam juice cocktail (such as Clamato®)
salt and ground black pepper to taste

Directions:
Combine shrimp, white onion, and juice of 7 limes in a large bowl. Cover with plastic wrap and refrigerate until shrimp is opaque, about 12 hours. Drain, discarding accumulated juices. Blend juice of remaining 7 limes with serrano chile pepper. Pour into a large bowl. Combine shrimp and onion mixture, crabmeat, tomatoes, cucumber, red onion, jalapeno peppers, and cilantro in the bowl. Stir in tomato and clam juice cocktail. Season with salt and black pepper.

Prep time: 45 mins
Total time: 12 hrs 45 mins
Yields: 10 servings

Calories: 223.8
Fat: 2.8 g
Saturated fat: 0.5 g
Carbohydrates: 17.6 g
Sugars: 6.2 g
Dietary fiber: 1.5 g
Protein: 32.2 g
Cholesterol: 216.1 mg
Sodium: 649.3 mg
Beet, Fennel and Mandarin Orange Salad
Category: trusted-brands-recipes-and-tips
By Dole

Roasted beets and sweet oranges are dressed with a sherry-shallot vinaigrette in this flavorful salad.

Ingredients:
2 bunches baby red or gold beets
1 medium fennel bulb
1 (5 ounce) package DOLE® Spring Mix
1 (15 ounce) can DOLE® Mandarin Oranges, drained
4 sprigs fresh mint, chopped
1/2 cup shallot vinaigrette (recipe below)
½ cup crumbled goat cheese

Directions:
Preheat oven to 400 degrees F. Place beets in medium roasting pan, add water to cover bottom of pan; cover with foil. Roast 40 to 45 minutes or until beets are tender and can be pierced with a fork or knife. Cool slightly; remove skin from beets and cut into wedges. Trim off fennel leaves and stalk; cut into very thin slices. Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat. Sprinkle cheese over salad.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings
Southwest Sonoran Sunrise Breakfast Quiche


Ingredients:
bacon, fresh cilantro, scallions

Directions:
Preheat oven to 350 degrees. Spray a 13x9x2 inch casserole with vegetable oil spray.  Spray a cookie sheet with sides with the vegetable oil.  Spread out 1 bag Simply Potatoes Southwest Style Hash browns (20 ounce bag] on the pan and spray the potatoes with oil.  Sprinkle potatoes with taco seasoning.  Broil for 7 minutes, remove from oven, turn potatoes over and broil another 7 minutes.  Potatoes will be browned and crisp.  Transfer potatoes to the prepared casserole.
To the potatoes in the casserole add chopped bacon, red pepper and cilantro.  Stir in scallions, goat cheese, two cups Mexican cheese blend and beaten egg.  Using a large fork, stir everything well to combine ingredients.  Bake at 350 degrees for 40 minutes till puffed and set in the center.
Chicken Kabob Salad


Ingredients:
Italian pork sausage, baguette, boneless skinless chicken breasts, extra virgin olive oil, lemons, anchovies, garlic cloves, parmigiano-reggiano cheese, parmigiano-reggiano cheese, extra virgin olive oil, water, kosher salt, fresh ground black pepper, romaine lettuce, flat leaf parsley, lemons

Directions:
For the kebabs:
Slice chicken thinly.
Cut the baguette into 1/2-inch rounds.
Cut the sausage links up into chunks,(half them] alternating cuts at 45 degree angles for nice triangular shapes.
Take the skewers 2 at a time and begin threading the components alternately.
Start with a piece of bread,  chicken, bay leaf, sausage, and bread; repeat this 3 times to fill the skewers, ending with bread.
I put these back in the refrigerator for 1 hour and continued as follows.
Lay the prepared kabobs out on your board and drizzle liberally with extra-virgin olive oil.
Squeeze the lemon juice all over and season well with salt and freshly ground black pepper.
Place the prepared kabobs onto preheated grill and cook for about 7 to 10 minutes per side, or until cooked through.
While kabobs are roasting you can prepare the salad.
In a blender combine the anchovies, garlic, lemon juice, egg yolks and grated Parmesan. Pulse a couple of times to combine, then add the water and blend again. With the motor running, gradually pour the oil through the feed tube and continue to blend until emulsified. Season, to taste, with salt and some freshly ground black pepper.
In a large mixing bowl add the chopped romaine.
When the kabobs are done, remove from the gill and slide the kabob components off the skewers directly into the bowl. Add some dressing and gently toss to combine.
To plate, garnish with parsley leaves, shaved Parmesan and fresh lemon wedges.
Chocolate Croissant Pudding  (Crock Pot)


Ingredients:
milk, eggs, sugar, vanilla, salt, chocolate chips

Directions:
Beat milk, eggs, sugar, cocoa, vanilla and salt in a medium bowl.
Grease a 1-quart casserole.  Cut the croissants into 1-inch pieces and layer half in the casserole along with the chocolate chips, and half the egg mixture.  (I use the crock pot insert.]  Repeat layers with remaining croissants and egg mixture.
Add a rack to a 5-quart crock pot.  Pour in 1 cup water.  Place casserole on rack.  Cover and cook on LOW 3 to 4 hours.  Remove casserole from crock pot.  Top each serving with 2 tablespoons whipped cream, if desired.
Note:  I did make this in my 3-1/2 quart crock pot with no problems.
Pork Wraps


Ingredients:
boneless pork chop, bell peppers, onion, barbecue sauce, flour tortillas

Directions:
Slice pork chops, bell pepper and onion into thin strips.
Start browning the pork chops in a large skillet with 1 tbl oil for about 3 minutes over medium high heat, stirring often.
Add veggies and continue to saute the three until the veggies are starting to be tender crisp and the pork is cooked.
Add barbecue sauce and sautee a few more minutes until all are coated well with barbecue sauce and barbecue sauce starts to thicken slightly.
Warm tortillas in a microwave. (take 2 sheets of papertowels and wet them, wring them out and place tortilla in between them and nuke for about 15 seconds.].
Divide filling among warmed tortillas.  Tuck in bottom and roll and tuck in sides to creat an enclosed wrapper open at one end.
Speckled Egg Bake


Ingredients:
flour, baking powder, salt, butter, eggs, cottage cheese, monterey jack cheese, mild chiles, Italian sausage, country sausage

Directions:
Preheat oven to 325 degrees and prepare a 13x9 or 11x9 inch baking pan with nonstick spray.
Brown sausage and set aside.
In a small bowl mix flour, baking powder and salt.
Melt butter in a small saucepan or in microwave.
Beat eggs in a large bowl until well blended.
Add flour to the eggs and beat until smooth. Stir in melted butter, Monterey Jack, cottage cheese, green chiles and sausage.
Pour into prepared baking dish.
Bake for about 35 mins until set.
"Chicken Lickin' Good" Pork Chops


Ingredients:
flour, salt, dry mustard, garlic powder

Directions:
Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder.
Brown in oil in a large skillet.
Place browned pork chops in a crock pot.
Add the can of soup, undiluted.
Cover and cook on low for 6-8 hours (or high for 3 1/2 hours].
Cheesy Beef Noodle Casserole
Category: pasta-and-noodles
By Kc Stevens

This is definitely kid approved. My daughter is the pickiest eater; she and even her friends will ask for it again and again.

Ingredients:
1 (.87 ounce) package brown gravy mix
½ cup water
½ cup milk
1 pound ground beef
1 small onion, diced
1 (4.5 ounce) can sliced mushrooms, drained
3 cloves garlic, minced
1 ½ cups tomato sauce
1 cup diced tomatoes
1 ½ teaspoons Italian seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
salt and ground black pepper to taste
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
½ (16 ounce) package egg noodles
½ cup grated Parmesan cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Stir gravy mix, water, and milk together in a bowl until dissolved and smooth. Heat a large skillet over medium-high heat and crumble in ground beef; add onion, mushrooms, and garlic. Cook and stir until the beef is evenly browned, 10 to 15 minutes. Drain and discard any excess grease. Stir gravy mixture, tomato sauce, diced tomatoes, Italian seasoning, oregano, and basil into ground beef mixture. Season with salt and pepper. Bring beef-tomato mixture to a boil, reduce heat, cover skillet with a lid, and simmer until heated through, 10 minutes. Stir Cheddar cheese, mozzarella cheese, and egg noodles into beef-tomato mixture; pour entire mixture into a 9x13-inch casserole dish. Top casserole with Parmesan cheese. Cover dish with aluminum foil. Bake in the preheated oven until cheese is melted and noodles are cooked, about 25 minutes.

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

Calories: 503.8
Fat: 24.4 g
Saturated fat: 12.1 g
Carbohydrates: 38.9 g
Sugars: 7.1 g
Dietary fiber: 3.5 g
Protein: 31.6 g
Cholesterol: 116.1 mg
Sodium: 1036.1 mg