xiaoxl/recipe_data huggingface dataset:
Chicken Chardonnay Stew


Ingredients:
chicken thigh, flour, butter, chicken broth, chicken bouillon cubes, instant chicken bouillon, carrot, celery, onion, water

Directions:
Coat chicken in flour mixture., In dutch oven and brown chicken in 2 tablespoons of butter., Add more butter as needed., Add carrots, onion and celery on top of chicken., Add rest of ingredients into dutch oven and bring to a boil., Lower heat and simmer 1 hour., Remove chicken from liquid and take meat off bones., Liquid should be on thick side like stew., Add small chicken pieces back into stew., Add more flour for thickness or water for less thickness., Simmer till vegetables are tender.
Yoyo's BBQ Beans
Category: side-dish
By Jodi Hanlon

This is a barbecued bean recipe I came up with on a whim thinking it would taste good. As it turns out, it tasted great!! My boyfriend ate more beans than BBQ!

Ingredients:
1 pound ground beef
1  sweet onion, chopped
2 cloves garlic, minced
salt and ground black pepper to taste
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons dried parsley
1 (28 ounce) can baked beans with pork
1 ½ tablespoons prepared yellow mustard
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 ½ cups honey garlic barbecue sauce

Directions:
Cook and stir the ground beef in a large skillet over medium-high heat  until evenly browned; drain. Combine the onion and garlic in the skillet with the beef, and cook until the onion becomes transparent, 3 to 4 minutes. Stir the salt , pepper, garlic powder, onion powder, and parsley into the beef mixture; cook 1 to 2  minutes. Stir the canned beans into the beef mixture. Add the mustard, brown sugar, Worcestershire sauce, and barbecue sauce and stir until blended. Taste and season with additional salt and pepper, if desired. Lower heat to medium-low and simmer mixture for 30 minutes to thoroughly combine flavors.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 419.8
Fat: 11.2 g
Saturated fat: 4.2 g
Carbohydrates: 60.8 g
Sugars: 34.4 g
Dietary fiber: 6.9 g
Protein: 20.5 g
Cholesterol: 55.3 mg
Sodium: 1290.1 mg
Shorecook's Potato Salad with Mayonnaise Dressing
Category: salad
By SHORECOOK

The fantastic flavor of this potato salad is created by peeling the potatoes after they're cooked and mixing the ingredients while warm. Using golden potatoes makes this recipe special! Celery, bell pepper, and olives may be added if desired.

Ingredients:
2 pounds Yukon Gold potatoes, scrubbed
2 teaspoons salt
4  hard-boiled eggs, chopped
1 cup diced sweet onion
1 ¼ cups mayonnaise
2 teaspoons celery salt
ground black pepper to taste

Directions:
Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, about 30 minutes. Drain and set aside until cool enough to touch, but still warm. Peel potatoes and cut into chunks. Place in a bowl and add eggs and onion. Mix in mayonnaise, celery salt, and pepper until well combined. Refrigerate until flavors have melded, about 1 hour. Serve chilled.

Prep time: 30 mins
Cook time: 35 mins
Total time: 2 hrs 5 mins
Yields: 8 servings

Calories: 384.2
Fat: 30.1 g
Saturated fat: 4.9 g
Carbohydrates: 23.8 g
Sugars: 1.5 g
Dietary fiber: 2.2 g
Protein: 6.1 g
Cholesterol: 119.1 mg
Sodium: 1186.2 mg
Zucchini Bread


Ingredients:
white sugar, brown sugar, eggs, zucchini, flour, salt, baking soda, baking powder, vanilla, ground cinnamon, walnuts

Directions:
Combine oil, sugars and eggs.  Add the remaining ingredients and incorporate well.
Grease and flour two loaf pans.  Divide batter into both pans.  Bake at 350 degrees for 1 hour.  Cool in pans and remove bread.
The Rickard's Cottage Burger


Ingredients:
ground beef, barbecue sauce, brown sugar, beer, salt, fresh ground pepper

Directions:
Combine the brown sugar and Rickard's Red beer with the BBQ sauce in a saucepan and heat to boil. Reduce to low to simmer.
Season the beef with salt and pepper and divide into four equal portions. Gently shape into patties similar in shape and size to the buns you will be serving.
Place patties in fridge for 15–20 minutes, this will help keep patties together when grilling. When ready to grill, use your thumb to create an indent in the centre of each patty on one side. This will help keep your patties flat and not round up like large meatballs!
Preheat barbecue on HIGH, and oil the grids generously to avoid sticking. Place the patties on the grill, and reduce heat to medium.
Grill approximately six minutes per side, taking care not to press down on the meat (unless you have a thing against juicy burgers].
Serve with your Rickard's Red BBQ sauce.
Cinnamon Stars (Zimtsterne) German Christmas Cookies


Ingredients:
eggs, icing sugar, lemon juice, ground cinnamon, parchment paper

Directions:
Separate egg yolks from whites and beat whites until stiff peaks form.
Slowly sift in the sugar and lemon juice, then beat some more for about 8 minutes.
Put aside 4 heaped tablespoons of the meringue - this will be used to top the cookies later on.
Add ground almonds and cinnamon to the remaining meringue and mix well. You might want to add a dash of rum or Amaretto.
Cover the dough and let it rest in the fridge for about an hour.
Sit down, relax and have a cup of tea.
After an hour fetch the dough from the fridge.
Preheat the oven to Gas Mark 3/160C/320°F.
Sprinkle a surface with confectioners' or regular white sugar and roll the dough to approximately 5 mm.
Cut the stars with a star shaped (yes, indeed!] cookie cutter.
Put the stars on the lined baking sheet.
Now get the reserved meringue from earlier. You might have to stir it a bit so it becomes a smooth mix. You also might want to add some more lemon juice. It's a matter of taste.
Now brush the cookies with the topping and bake them for about 8 minutes.
Cool on the baking sheet.
Store in an air-tight tin.
The cookies should keep for about two weeks.
Dixon Gang's Dirty Rice


Ingredients:
ground beef, ground sausage, white rice, onion, bell pepper, garlic cloves, tomato sauce, pinto beans, chili powder, onion powder, garlic powder, paprika, salt, pepper

Directions:
Cook rice in pan according to directions, adding only the water and Swanson Veggie broth packet (if you don't have time for rice to cook completely, just get it started in the pan while the meat cooks.  It will finish in the oven!].
Meanwhile, in large skillet brown the meat, along with the finely chopped onion, green pepper, and garlic.  Once cooked through, add the seasonings and pintos.  Stir to mix and remove from heat.
Place the cooked rice in a 13x9 casserole dish sprayed with Pam.  Pour the tomato sauce on top of the rice.  Refill the tomato sauce can with water; pour this on top of the rice as well.  Stir well.
Add the meat mixture to the rice in the casserole dish.  Mix to combine.  Taste to see if you'd like more chili powder, pepper, etc.
Cover with foil & bake at 350 for 20-30 minutes, until rice is completely cooked and casserole is heated through.  Serve with shredded cheese and/or sour cream if desired.
Zucchini Pizza Boats


Ingredients:
zucchini, olive oil, garlic clove, mozzarella cheese, parmesan cheese, fresh oregano

Directions:
Preheat oven to 400°F.
Line a large rimmed baking sheet with parchment paper or a Silpat liner.
Cut each zucchini into halves through the length; pat insides dry with paper towel.
Align the sliced zucchinis on the prepared baking sheet.
In a bowl, stir olive oil and garlic; brush lightly over the tops of the zucchini.
sprinkle with salt and black pepper.
Brush or spoon on a heaping 1 tbsp of marinara sauce over each zucchini; leave a small rim near the edges uncoated.
Sprinkle tops evenly with mozzarella cheese then some parmesan cheese.
top with pepperoni slices, placing them more on the center as the cheese will melt and spread.
Bake in preheated oven 12-18 minutes; bake time will vary depending on thickness of the zucchini and how crisp or tender you prefer.
Remove from the oven and sprinkle with chopped fresh oregano.
Garlic-Ginger Chicken Wings
Category: appetizers-and-snacks
By Chef John

My mom lives in a small town in western New York, called Clifton Springs. Whenever I go home to visit, I usually indulge in some Buffalo chicken wings from a place called Emerson's. They have two flavors of wings; Buffalo-style, and sweet and sour. I came up with what turned out to be a deliciously sticky, ginger and garlic glaze. I really hope you give these a try.

Ingredients:
cooking spray
5 pounds chicken wings, separated at joints, tips discarded
salt and ground black pepper to taste
3 tablespoons hot sauce (such as Frank's Red Hot ®)
2 tablespoons vegetable oil
1 cup all-purpose flour
3  crushed garlic cloves
2 tablespoons minced fresh ginger root
1 tablespoon Asian chile pepper sauce
½ cup rice vinegar
½ cup packed brown sugar
1 tablespoon soy sauce

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; grease the foil with cooking spray. Place the chicken in a large mixing bowl. Season with salt, pepper, and hot sauce. Add the vegetable oil; toss to coat. Place the flour and wings in a large, food-safe plastic bag. Hold the bag closed tightly, and shake to coat the wings entirely with the flour; no wet spots should remain. Arrange the wings on the prepared baking sheets, making sure none of the pieces are touching one another. Spray wings with additional cooking spray Bake in the preheated oven for 30 minutes, turn all the wings, and return to the oven to cook until crispy and no longer pink in the center, about 30 minutes more. Whisk together the garlic, ginger, chili paste, rice vinegar, brown sugar, and soy sauce in a saucepan. Bring the mixture to a boil and immediately remove from heat. Put about half the wings in a large mixing bowl. Pour about half the sauce over the wings. Toss the wings with tongs to coat evenly; transfer to a tray and allow to sit about 5 minutes to allow the sauce to soak into the wings before serving. Repeat with remaining wings and sauce.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 5 pounds wings

Calories: 230.4
Fat: 7.5 g
Saturated fat: 1.7 g
Carbohydrates: 21.1 g
Sugars: 10.8 g
Dietary fiber: 0.4 g
Protein: 18.8 g
Cholesterol: 48.2 mg
Sodium: 258 mg
Layali Libnan


Ingredients:
milk, farina, vanilla, water, sugar, coconut

Directions:
Make the attar ahead of time.
Combine the water and sugar in a small pot and bring to a boil, let boil for about 3 minutes and set aside.
Combine the whip cream with the nestle cream, gentle folding in, then once well combined put it back into the refridgerator.
Pour 4 cups of milk into a medium pot, add vanilla and sugar. *optional for a more authentic taste add 2 tiny pieces of mastic which can be purchased at any Middle Eastern or Greek store. it will melt inches.
Bring to a boil, and add farina very slowly while stirring, so to avoid clumps.
Stir while milk and farina cooks, which will take about 5 minutes.
Place into small bowls, and let cool.
Then spoon about 2-3 heaping tablespoons of whip cream mix onto pudding evenly.
Then top will syrup.
Then top with toasted coconut.
You can enjoy it then or place in the fridge for later.
Hawaiian Chicken Katsu


Ingredients:
eggs, cornstarch, salt, white pepper, garlic powder, water, boneless skinless chicken thighs, panko breadcrumbs, Worcestershire sauce, ketchup, sugar, water, salt, chicken bouillon, white pepper, garlic powder, Tabasco sauce, cornstarch, water

Directions:
Open the chicken thighs and flatten with a rolling pin.
Combine eggs, cornstarch, salt, white pepper, garlic powder, and water to make a batter.
Coat chicken in the egg batter, then the roll in panko crumbs.
Fry in oil (maximum 325 degrees] until brown and crispy.
To make sauce:
Combine all ingredients and bring to a boil.
Add cornstarch dissolved in water to thicken. Chill and serve.
Cut chicken into strips and serve with sauce.
Cream Cheese-Blueberry Muffins
Category: bread
By Giulyfafuly

A quick yet delicious recipe that will wow your whole family!

Ingredients:
cooking spray
1 ¼ cups all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
¾ cup white sugar
⅔ cup whipped cream cheese
½ cup table cream
2  eggs
¼ cup vegetable oil
1 teaspoon vegetable oil
8 ounces fresh blueberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups with cooking spray or line with paper muffin liners. Sift flour, baking powder, baking soda, and salt together with a sifter into a bowl. Combine sugar, cream cheese, table cream, eggs, and 1/4 cup vegetable oil plus 1 teaspoon vegetable oil in a large bowl. Fold flour mixture into sugar mixture until batter is smooth. Stir in blueberries. Scoop batter into prepared muffin cups. Bake in preheated oven until golden brown, 10 to 15 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 12 servings

Calories: 209.7
Fat: 10.7 g
Saturated fat: 3.9 g
Carbohydrates: 26.2 g
Sugars: 15 g
Dietary fiber: 0.8 g
Protein: 3.3 g
Cholesterol: 46.9 mg
Sodium: 264 mg
Rita's Kickin' Onion Chicken


Ingredients:
chicken breasts, olive oil

Directions:
Place chicken in shallow baking dish., Combine olive oil and Onion Onion., Brush on chicken breasts., Bake uncovered at 375 for 40-45 minutes.
Dandelion Chips
Category: appetizers-and-snacks
By Shanda

Forget kale chips! Dandelion chips are plentiful, crispy, and yummy - and you can just pick them in your yard! Make sure they have not been treated with pesticides though.

Ingredients:
½ cup olive oil
⅛ cup balsamic vinegar
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 pound dandelion greens

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper. Combine olive oil, vinegar, garlic powder, salt, and pepper in a bowl. Add leaves and toss until well combined. Lay the leaves in a single layer on the prepared baking sheets and drizzle with remaining olive oil mixture. Bake in the preheated oven until dandelion chips are crisp, making sure they do not burn, 12 to 16 minutes. Leaves will stiffen as they cool.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 148.1
Fat: 13.9 g
Saturated fat: 2 g
Carbohydrates: 6 g
Sugars: 1 g
Dietary fiber: 2 g
Protein: 1.6 g
Sodium: 189.8 mg
Stuffed Squash


Ingredients:
squash, brown rice, white rice, zucchini, carrots, onion, garlic cloves, vegetable broth, water, fresh parsley, ground turkey, mushrooms, olive oil, pepper, roma tomato, ground sage, parmesan cheese

Directions:
"Preheat oven to 400 degrees, cut top off of squash and remove pulp and seeds, place upside down on cookie sheet and fill pan 1/2 way up with water, cover with foil and bake 45 minutes, remove and make sure it is fork tender, if not continue cooking in 10 minute intervals, leave on pan to cool.  While it is baking, in rice cooker cook rice with 2 cups vegetable broth, diced zucchini, 1 diced carrot, chopped parsley, and about 1/2 cup water.  When rice is done cooking, stir it well and add the raw tomato, pepper and 1/2 of the onion diced.  In a Large skillet add olive oil and brown 1/2 of the diced onion, when brown add the ground turkey, sage, garlic and mushrooms -- continue cooking until meat is done -- add the rice mixture to the meat mixture and stir well, use the remaining vegetable broth to deglaze pan and get moisture level up for oven baking.  Remove about 3/4 of the squash meat and puree for pie or freeze for later use.  Fill squash with the rice/meat mixture about 1/2 full then add 1/2 the cheese, then layer remaining rice mixture on top and top it all with the remaining 1/2 cup of cheese.  Bake at 350 degrees for about 20 minutes just to get the cheese melted and the flavors melded.  Makes a great presentation to the table with the squash full of the meal!"
Sloppy Chicken 'Chorizos'
Category: world-cuisine
By thedailygourmet

The all-American Sloppy Joe heads South of the border in this blended fusion. I chose to top mine with Mexican crema (sour cream) and slices of avocado.

Ingredients:
1 pound ground chicken
1 (9 ounce) package ground chorizo sausage
½ cup chopped yellow onion
1 tablespoon butter
3 cloves garlic, minced
1 cup ketchup
¾ cup beef broth  (Optional)
1 tablespoon brown sugar
1 ½ teaspoons chipotle chile powder
½ teaspoon dry mustard powder
½ teaspoon hot sauce  (Optional)
salt and ground black pepper to taste
1 tablespoon beef broth, or more as needed  (Optional)
6  pretzel rolls, split and toasted

Directions:
Heat a large nonstick skillet over medium-high heat. Cook and stir ground chicken and chorizo sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Return meat to the skillet; add onion and butter. Cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic; saute for 30 seconds. Stir ketchup, broth, brown sugar, chile powder, mustard powder, hot sauce, salt, and pepper into the skillet until well combined; bring to a boil. Reduce heat and simmer, covered, 15 to 20 minutes. Add broth, 1 tablespoon at a time, if mixture looks dry. Serve on toasted pretzel rolls.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 sandwiches

Calories: 654.7
Fat: 23.9 g
Saturated fat: 9 g
Carbohydrates: 71.3 g
Sugars: 11.9 g
Dietary fiber: 2.5 g
Protein: 36.6 g
Cholesterol: 88.6 mg
Sodium: 1199 mg
Tuna Macaroni Salad


Ingredients:
macaroni, green pepper, onion, tuna in water, hard-boiled eggs, paprika, Miracle Whip

Directions:
Combine macaroni, green pepper, onion, tuna, and 5 of the eggs. Stir together until blended.
Add Miracle Whip, paprika, salt and pepper.
Thinly slice the last egg and arrange on top of the salad.
Sprinkle the top of salad generously with more paprika.
Chill.
Pioneer Woman's Apple Dumplings


Ingredients:
granny smith apples, butter, sugar, vanilla, cinnamon

Directions:
Preheat oven to 350 degrees.
Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake for 40 minutes. Serve with vanilla ice cream, and spoon some of the sweet sauces from the pan over the top.
Low-Carb Chocolate Peanut Butter Smoothie
Category: drinks
By Cookin4Six!

Quick, delicious, and only a few carbs per serving!

Ingredients:
1 cup unsweetened almond milk
2 cups ice
2 tablespoons unsweetened natural peanut butter
2 tablespoons unsweetened cocoa powder
1 scoop vanilla-flavored whey protein powder
2 tablespoons heavy whipping cream
¼ teaspoon vanilla extract
2 (1 gram) packets stevia powder  (Optional)

Directions:
Pour almond milk into a blender and add ice, peanut butter, cocoa powder, whey powder, cream, vanilla extract, and stevia powder to blender in that order. Blend until smooth and pour into glasses.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 servings

Calories: 159.2
Fat: 10.9 g
Saturated fat: 3.3 g
Carbohydrates: 8.5 g
Sugars: 3.4 g
Dietary fiber: 2.3 g
Protein: 10.4 g
Cholesterol: 13.6 mg
Sodium: 84.5 mg
Bacon Shrimp Scampi
Category: meat-and-poultry
By Bibi

All the "usual suspects" are here in this version of shrimp scampi, plus the addition of bacon! Serve over cooked fettuccine, linguini, or the pasta of choice, and crusty bread, so you can scoop up every drop of the yummy sauce! A green salad, or some sauteed zucchini, will fill out this meal beautifully.

Ingredients:
8 slices bacon, cut into 1/4-inch pieces
4 tablespoons unsalted butter
3 cloves garlic, chopped
¼ cup white wine
1 teaspoon Dijon mustard
1 ½ pounds uncooked medium shrimp, peeled and deveined
½ (16 ounce) package dry fettuccine pasta
1 tablespoon chopped parsley, or to taste

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Place bacon in a 12-inch oven-safe skillet over medium heat; cook and stir until browned and crispy, 7 to 8 minutes. Remove bacon, leaving the drippings in the skillet. Melt butter in the same skillet and add chopped garlic. Cook and stir until garlic is fragrant, 1 to 2 minutes. Pour in white wine and cook for about 2 minutes. Stir in mustard until well combined. Remove from heat, add shrimp in a single layer, and bake in the preheated oven until the shrimp are curled, pink, and no longer translucent, 10 to 12 minutes. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain. Serve cooked shrimp over pasta, sprinkle with bacon pieces, and garnish with parsley.

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

Calories: 553.1
Fat: 21.9 g
Saturated fat: 10.5 g
Carbohydrates: 43 g
Sugars: 2.1 g
Dietary fiber: 2 g
Protein: 42.4 g
Cholesterol: 309.5 mg
Sodium: 756.4 mg
Prawn Nasi Goreng
Category: world-cuisine
By kamcauliffe

A tasty Indonesian dish combining stir-fried vegetables, prawns, and rice to create a delicious treat in a flavorful sauce!

Ingredients:
2 tablespoons vegetable oil, divided
3  eggs, beaten
2 tablespoons dark soy sauce
2 tablespoons ketchup
1 tablespoon brown sugar
1 teaspoon toasted sesame oil
1 teaspoon sweet chili sauce
1  zucchini, chopped
1  carrot, chopped
8  green onions, sliced
1 clove garlic, crushed
2 cups cooked rice
½ pound cooked prawns
2 tablespoons fresh chives, chopped

Directions:
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Swirl the beaten egg into the pan so that it coats the surface. Flip the egg after 30 seconds, and cook for an additional 20 seconds on the other side. Remove the egg from the pan and, when cool enough to handle, roll up on a cutting board. Slice the rolled egg to make thin strips and set aside. In a small bowl, combine soy sauce, ketchup, brown sugar, sesame oil, and chili sauce; set aside. Heat the remaining 1 tablespoon oil in a skillet or wok over medium-high heat. When hot, add the zucchini, carrot, and green onions. Stir-fry for three minutes. Add the garlic, rice, prawns, and sauce mixture and mix well. Remove from heat and serve immediately, topped with the egg strips and chopped chives.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 servings

Calories: 663.9
Fat: 25.5 g
Saturated fat: 5.3 g
Carbohydrates: 67.7 g
Sugars: 15.7 g
Dietary fiber: 4 g
Protein: 41 g
Cholesterol: 500.3 mg
Sodium: 1497 mg