xiaoxl/recipe_data huggingface dataset:
Chicken & Butternut Pasta With Creamy Sage Sauce


Ingredients:
olive oil, chicken breasts, chicken broth, onion, sage, tagliatelle pasta noodles

Directions:
Heat the oven to 400°F Toss the squash in 1 ½ tsp oil and tip into a large roasting tin. Roast in the oven for 25 mins stirring half way through.
While the squash is cooking, heat the remaining oil in a large frying pan, throw in the onion and sauté for 5 mins until soft, add the chicken and cook for a further 5 mins until browned all over.
Pour in the broth and simmer until the chicken is cooked through and the broth has reduced.
While the chicken is cooking, cook the pasta according to the pack instructions then drain.
Add in the roasted squash to the chicken then the sage and cheese stir well. Add 2 spoonfuls of the sauce to the pasta and stir inches Divide the pasts between 4 plates and top with the chicken.
Very Low-Carb Hamburger Bun!


Ingredients:
butter, salt, flax seed meal, baking powder

Directions:
Mix all ingredients together in a microwave safe bowl or container.
Put the bowl/container in the microwave and nuke for 1 minute or until center is set.
It will billow up in the bowl.
Leave it in the bowl for another minute then turn it out on a cooling rack and let it cool.
Once it has cooled take a long bread knife and slice the bun in half and make your hamburger as usual.
Butterbeer


Ingredients:
brown sugar, butter, salt, apple cider vinegar, heavy cream

Directions:
In a small saucepan, combine brown sugar with 2 tablespoons water. Bring to a boil over medium heat and cook until the mixture reaches 240 degrees F (115 degrees C] on a candy thermometer, stirring occasionally. If you don't have a candy thermometer, bring to a gentle boil and turn off the heat after about a minute of cooking.
Turn off the heat and add the butter, salt, vinegar, and 1/4 cup heavy cream. Stir until smooth. Cool mixture to room temperature before using.
In a medium bowl, beat together the remaining cream (1/2 cup] with 2 tablespoons of the brown sugar syrup.
In each glass, mix together 1/4 cup brown sugar syrup with 1/4 cup cream soda. Pour in the rest of the cream soda until it is nearly to the brim of the glass. Top with whipped cream.
Serve immediately!
Thai Peanut Chicken


Ingredients:
unsweetened coconut milk, creamy peanut butter, chicken broth, soy sauce, seasoned rice vinegar, brown sugar, red curry paste, fresh ginger, garlic, cayenne pepper, flour, salt, pepper, chicken legs, chicken thighs, fresh cilantro, cooked rice

Directions:
In a medium saucepan, whisk together coconut milk and peanut butter until nearly smooth.  Whisk in broth, soy sauce, vinegar, brown sugar, sesame oil, curry paste, ginger, garlic, and cayenne.  Bring to just boiling over medium-high heat; reduce heat.  Simmer, uncovered for 15 minutes, stirring occasionally.
Preheat oven to 300 degrees F.  In a resealable plastic bag, combine flour, salt, and pepper.  Add chicken pieces, one at a time, shaking bag to coat.
In a large skillet, brown chicken, half at a time, in hot oil, turning occasionally.  Transfer chicken to an ungreased 2 quart rectangular baking dish.
Pour peanut butter mixture over chicken.  Cover loosely with foil.
Bake for 1 hour, occasionally spooning sauce or turning chicken pieces.
Bake uncovered for 20-30 minutes more, until chicken is very tender.  Serve over hot cooked rice, spooning sauce and sprinkle with fresh cilantro.
Scalloped Potatoes au Gratin
Category: side-dish
By Barbara Burns

My mom made scalloped potatoes this way, and I love the recipe because it always tastes great. You don't have to add seasonings and you will always have a consistent product. Turn it into a main dish by adding ham slices to bottom of pan or ham pieces layered in.

Ingredients:
2 (10.75 ounce) cans  cream of mushroom soup, divided
1 cup cooked ham slices, or to taste, divided  (Optional)
6 large russet potatoes, or more to taste, thinly sliced and divided
1  onion, thinly sliced and divided
1 ½ cups shredded Italian cheese blend, or more to taste, divided
⅓ cup milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread about 2/3 of one can of mushroom soup into the bottom of a 9-inch square baking dish. Layer about half the ham slices, 1/3 of the potato slices, half the onion slices, and 1/3 of the Italian cheese blend, respectfully, atop the mushroom soup. Layer about half the remaining potatoes atop the first layers. Mix soup remaining in first can with milk; pour over the potatoes. Finish layering with remaining ham slices, remaining onion slices, about half the remaining cheese, and the remaining potato slices. Spread second can of mushroom soup over the top layer. Sprinkle remaining cheese over the soup. Cover dish with aluminum foil. Bake in preheated oven for 1 hour. Remove foil and continue baking another 45 minutes. Turn heat off, replace aluminum foil on the dish, and let the potatoes bake in the cooling oven until the sauce is absorbed, about 30 minutes more.

Prep time: 20 mins
Cook time: 2 hrs 15 mins
Total time: 2 hrs 35 mins
Yields: 8 servings

Calories: 410.9
Fat: 13.9 g
Saturated fat: 6.1 g
Carbohydrates: 57.4 g
Sugars: 5 g
Dietary fiber: 6.6 g
Protein: 15.6 g
Cholesterol: 26.9 mg
Sodium: 913.7 mg
Ham and Potato Soup (For the Slow Cooker)


Ingredients:
country ham, green onion, heavy cream, water, milk, smoked gouda cheese, ground black pepper, Velveeta cheese, butter, margarine, green onion

Directions:
Combine all ingredients in a large slow cooker. Cover and cook on low-heat setting for 4 to 6 hours or until potatoes are tender. To serve garnish with diced green onions.
NOTE: Country ham is salt cured and not honey cured.
Roasted Vegetable Pasta Primavera


Ingredients:
carrots, zucchini, onion, yellow bell pepper, red bell pepper, olive oil, farfalle pasta, cherry tomatoes, parmesan cheese

Directions:
Preheat the oven to 450 degrees F.
In a roasting pan, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Bake about 20 minutes, stirring after the first 10 minutes.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Remove about 1 cup of the cooking liquid, and set aside, then drain the pasta.
In a large bowl, toss the pasta with the vegetable mixture.  Toss in the cherry tomatoes and enough reserved cooking liquid to moisten.
Season the pasta with salt and pepper, to taste, then sprinkle with the Parmesan and serve immediately.
Pumpkin Marble Cheesecake W/ Chocolate Mousse


Ingredients:
margarine, cream cheese, sugar, vanilla, eggs, canned pumpkin, cinnamon, nutmeg, cream cheese, Cool Whip, chocolate bars

Directions:
Crust:.
Finely chop/grind Gingersnap cookies to create crust from the crumbs.  1 1/2 boxes of cookies will make approximately 4 cups of crumbs.
Slowly add margarine to crumbs, while mixing. Use more margarine as needed to make crust stick to pan.
Press crust mixture onto spring-form pan, all the way up the sides of pan.
Bake crust at 350 degrees Fahrenheit for 10 minutes.
Cake:.
Combine softened cream cheese, 1/2 Cup (only] sugar, vanilla.
Mix at medium speed until smooth/well-blended.
Add eggs, one at a time, mixing well after each addition.
Put aside 1 Cup of this batter and chill in fridge.
Add remaining 1/4 Cup sugar, pumpkin, and spices to remaining batter and mix well.
Chill pumpkin batter in fridge as well (Chilling is not necessary, but it helps maintain the layers in the next step].
Alternately layer pumpkin and cream cheese batters over crust.
Cut through the batters with a knife several times for a marble effect.
Bake pie at 350 degrees Fahrenheit for 55 minutes.
Loosen cake from sides of pan and cool before removing from pan completely.
Topping:.
Mix softened cream cheese and frosting together until well-blended.
Fold in cool whip.
Put topping on cooled cake; it should reach just under the top of the crust.
Shave/grate chocolate bar and add on top of whipped topping for garnish.
Also, if crust is still too tall, even out crust with knife and garnish topping cake with bits of crust as well.
Keep refridgerated until served.
Buttermilk Jalapeño and Coriander Chargrilled Steak


Ingredients:
buttermilk, garlic clove, lime rind, lime juice, coriander leaves, spring onions, sea salt, black pepper

Directions:
Place 500ml of buttermilk, jalapeño, garlic, lime rind and juice, coriander onion, salt and pepper and process until combined.
Place steak in marinade and refrigerate  for one hour.
Preheat chargrill to high. Remove steak from marinade, brush with oil.
Cook for six minutes,  turn and cook for a further 6 minutes.
Slice the steak and serve with remaing buttermilk, fresh sliced jalapeños and any other accompaniments you desire.
No Bake Hershey's Bar Pie


Ingredients:
prepared graham cracker crust, milk, marshmallows

Directions:
Heat milk and marshmallows in top of a double boiler.
Add Hershey bar and stir until melted and combined.
Allow to cool to room temperature.
Whip cream until stiff.
Fold the whipped cream into the chocolate mixture and pour into the graham cracker crust.
Chill at least one hour or until firm.
German Apple Pancake
Category: breakfast-and-brunch
By Mollie_Cole

Also known as a Dutch baby, this is a terrific 'special day' recipe.  If you are strapped for time, you can start it the evening before and pretty much pop it in the oven. The presentation is excellent! You can shorten the preparation time by using apple pie filling, but the crisp of new apples really makes it.

Ingredients:
4  eggs
½ cup unbleached all-purpose flour
½ teaspoon baking powder
1 tablespoon sugar
1 pinch salt
1 cup milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
½ teaspoon ground nutmeg
¼ cup unsalted butter
½ cup white sugar, divided
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 large tart apple - peeled, cored and sliced

Directions:
In a large bowl, blend eggs, flour, baking powder, sugar and salt.  Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg.  Let batter stand for 30 minutes or overnight. Preheat oven to 425 degrees F (220 degrees C). Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples. Bake in preheated oven for 15 minutes.  Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes.  Slide pancake onto serving platter and cut into wedges.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 455.9
Fat: 24 g
Saturated fat: 13.5 g
Carbohydrates: 51.5 g
Sugars: 37.2 g
Dietary fiber: 2 g
Protein: 10.3 g
Cholesterol: 236.6 mg
Sodium: 182.2 mg
Easy Vegetable Minestrone Soup


Ingredients:
onion, celery, carrots, garlic, vegetable broth, diced tomatoes, tomato paste, black pepper, parmesan cheese, basil pesto, macaroni

Directions:
Put all of the ingredients except for the macaroni in the bowl of a slow cooker.
Cover and cook on low for 8 to 10 hours.
Just before serving, cook the macaroni in boiling, salted water until al dente, about 7 minutes.
Drain the macaroni and stir it into the soup.
Serve topped with parmesan cheese.
Chef John's Chicken French
Category: meat-and-poultry
By Chef John

Chicken French has everything I love in a recipe. It's delicious and easy, frugal, yet fancy, and everyone loves it. Better yet, it has a vague, confusing history and completely preposterous name. This not-French recipe hails from the Rochester area of New York State, where it's a staple on virtually every Italian-American restaurant menu.

Ingredients:
4  eggs
2 tablespoons milk
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon ground black pepper
1 pinch cayenne pepper
1 ½ pounds skinless, boneless chicken breast cutlets, pounded flat
2 tablespoons olive oil
1 tablespoon butter
1 cup vegetable broth
½ cup dry sherry
2  lemons, juiced
¼ cup cold butter, cut into chunks
1 tablespoon chopped fresh flat-leaf parsley
salt and ground black pepper to taste

Directions:
Beat eggs and milk together in a shallow bowl. Whisk flour, salt, black pepper, and cayenne pepper together in another shallow bowl. Gently press chicken into flour mixture to coat; shake off excess flour. Dip into egg mixture and coat completely. Heat olive oil and 1 tablespoon butter together in a large skillet over medium heat. Cook chicken in hot oil until lightly browned, 2 to 3 minutes per side. Transfer chicken to a plate. Cook and stir vegetable broth, sherry, and lemon juice in the same skillet; bring to a boil and cook until sauce is reduced by half. Remove from heat and add cold butter chunks; stir until butter is melted and sauce is shiny and thickened, 1 to 2 minutes. Stir parsley into sauce and season with salt and pepper. Return chicken to the skillet over medium heat, spoon sauce over the top, and cook until chicken is heated through and no longer pink in the center, 1 to 3 minutes more.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 626.8
Fat: 32.1 g
Saturated fat: 13.2 g
Carbohydrates: 31.5 g
Sugars: 1.8 g
Dietary fiber: 1.3 g
Protein: 48.4 g
Cholesterol: 328.5 mg
Sodium: 2305.4 mg
My Blueberry Cobbler


Ingredients:
all-purpose flour, sugar, baking powder, salt, butter, milk, egg, blueberries, sugar, quick-cooking tapioca, water, butter

Directions:
FOR TOPPING: Sift together flour, sugar, baking powder and salt.
Cut in 1/4 cup butter until coarse crumb consistency.
Combine milk and egg.
Add all at once to dry ingredients, stirring until just moistened; set aside.
FOR FRUIT FILLING: Combine blueberries, sugar, tapioca and water in a saucepan.
Let stand 5 minutes to soften tapioca.
Cook and stir until slightly thickened and bubbly (about 5 minutes].
Stir in 1 Tbsp butter.
Pour filling into an 8-inch round baking dish.
Immediately spoon on biscuit topping in 6 mounds.
Bake at 400ºF for 20 to 25 minutes.
Serve warm with cream or ice cream.
Sourdough Pizza Dough - Abm


Ingredients:
bread flour, vital wheat gluten, sugar, olive oil, salt, water, instant yeast

Directions:
Load bread machine according to manufacturer's instructions. Watch when it starts the kneading cycle & adjust dough consistency with either a bit of flour or water as sourdough starters vary in thickness. Goal is an elastic somewhat soft but not at all sticky dough (a little softer than a baby's behind LOL].
Once dough cycle completed, roughly knead & then dump dough into an oiled bowl & let rise 2nd time, either room temp or in fridge(for use the next day].
Knock down after 2nd rise & divide into 2 pieces. Shape your pies (dusting your work area with semolina flour] and add your favorite sauces & toppings. Bake on preheated stone at 475 degrees F for 14 - 16 minutes.
Oiled dough can also be divided & frozen in freezer bags with the air expressed. If freezing, remove from freezer & allow to thaw, do 2nd rise & use for pie.
Lemonade


Ingredients:
lemon, stevia powder, water

Directions:
Squeeze 1/2 lemon into a tall glass.
Add stevia (two little scoops, 28mg each] or a dash into glass. Mix to dissolve the stevia.
Add ice and fill with water. Stir and drink.
I use Pure Stevia extract powder made by Kal. I purchased it at the health food store. Expensive stuff, but it lasts a long time.
Skinny Strawberry Balsamic Delight


Ingredients:
fresh strawberries, light brown sugar

Directions:
Look how easy!
In a medium bowl, gently toss the strawberries with the vinegar and brown sugar. Place in fridge or let sit out on the counter for about 30 minutes. Place in a pretty dish, sit down and ENJOY this wonderful, healthy treat.
Whole Wheat Oat Waffles
Category: breakfast-and-brunch
By Antipex

Healthy whole wheat pastry flour is combined with wonderful oat flour for a very yummy waffle.

Ingredients:
½ cup whole wheat pastry flour
½ cup all-purpose flour
1 cup oat flour
¼ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
2  eggs, separated
1 ½ cups milk
2 tablespoons canola oil
1 teaspoon vanilla extract

Directions:
Preheat a waffle maker according to manufacturer's directions. Whisk whole wheat flour, all-purpose flour, oat flour, sugar, baking powder, and salt together in a bowl. Whisk egg yolks, milk, canola oil, and vanilla extract in a separate bowl. Beat egg whites in a third bowl (not plastic) with an electric mixer until soft peaks form when you lift the beaters straight out of the beaten eggs, 1 to 2 minutes. Make a well in the dry ingredients and pour the milk mixture into the well; mix batter until smooth. Gently fold the egg whites into the batter, retaining as much volume as possible. Let batter stand until slightly thickened, about 5 minutes. Pour 1/2 cup of batter, or amount recommended by the manufacturer, onto the waffle maker; close lid and bake waffle until browned and crisp, 2 to 4 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 6 servings

Calories: 257
Fat: 9.2 g
Saturated fat: 1.8 g
Carbohydrates: 36.4 g
Sugars: 11.4 g
Dietary fiber: 2.6 g
Protein: 8.2 g
Cholesterol: 66.9 mg
Sodium: 486.2 mg
Easy Chicken Pot Pie


Ingredients:
canola oil, yellow onion, 2% low-fat milk, sharp cheddar cheese, black pepper, garlic powder, salt, 2% low-fat milk, egg, Bisquick baking mix

Directions:
Preheat oven to 400 degrees. Spray a 8x8 glass baking dish with cooking spray.
Saute the onions in the oil until translucent. Combine all veggies, soups, milk, spices & chicken in large bowl. Set aside.
Mix the ingredients together for the biscuit mixture. Pour half of it in the bottom of the pie pan then spread out evenly.
Next, gently pour in the filling then top with the remaining biscuit mixture.
Bake 30 minutes or until the top turns golden and filling is completely heated through.
BBQ Chicken Pizza - California Pizza Kitchen Style Made Over!


Ingredients:
boneless skinless chicken breasts, Marsha's Whole Wheat Pizza, lowfat mozzarella cheese, red onion, fresh cilantro

Directions:
Pre heat broiler and spray a cookie sheet with PAM and scatter chicken cubes on the greased sheet and broil until cooked fully. Place chicken in fridge until chilled then toss in 2 tbs BBQ sauce.
To make the pizzas place a pizza stone in the center of the oven and preheat to 500 degrees F for one hour before cooking pizzas.
spoon 1/4 cup low cal BBQ sauce evenly over each prepared dough.
Sprinkle the dough with 3/4 cup shredded Mozzarella. Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces]. Place approximately 18 to 20 pieces of red onion over the surface. Sprinkle an additional 1/4 cup Mozzarella over the top of the pizza.
Shotgun Willie Chili


Ingredients:
sirloin beef, onion, fresh garlic, beef broth, tomato sauce, mild chili powder, dark chili powder, dark chili powder, cumin, salt, vinegar, oregano, pepper, cayenne, Tabasco sauce

Directions:
Heat oil in large deep skillet., Add beef, onion and garlic. Cook until meat is lightly browned., Stir in remaining ingredients., Simmer, covered, for 2 hours stirring occasionally., Garnish with sour cream and/or cheddar cheese if desired.
White Chocolate Cookies


Ingredients:
butter, sugar, egg, flour, salt, white chocolate

Directions:
Combine all wet ingredients., Sift all dry ingredients and graduall add to wet mixture., Drop tbsp on baking sheet., Bake at 325 degrees for 15- 20 minute Let cool.
Baked Brie With Maple Apples and Pecans


Ingredients:
pecan halves, apple, unsalted butter, brown sugar, pure maple syrup

Directions:
set oven to 350F.
Spread out the pecans in a single layer on a baking sheet and bake for about 12 minutes, stirring once or twice, until fragrant. Set aside.
Melt the butter in a small saucepan and add the brown sugar, stir until dissolved. Add the apples and cook, stirring often, for 5 minutes. Set aside.
Put the wheel of Brie in the center of your baking dish. Chop a few of the pecans for garnish, and arrange the others around the outer edge of the cheese, in 2 layers. Spoon the apples into the center, and arrange a few around the perimeter of the cheese. Top the apples with the chopped pecans.
Heat the maple syrup in a small sauce pan until boiling and boil for 5 minutes.
Drizzle the maple syrup over the apples, it will spill down the cheese and onto the sides.
Cover loosely with foil and bake for about 30 minutes, or until everything is hot and the cheese is molten.
Serve immediately with crackers or bread.
French Fry Protein Breakfast Casserole


Ingredients:
French fries, egg substitute, cinnamon, stevia

Directions:
Bake french fries as directed.  Let cool and then cut up into small pieces., Mix egg substitute, protein powder, cinnamon, stevia and water if needed., Put fries in a greased pie pan and cover with egg mixture., Bake for 15 minutes.
Penne With Vodka Sauce & Capicola


Ingredients:
pancetta, onion, garlic cloves, vodka, crushed tomatoes, half-and-half, Worcestershire sauce, crushed red pepper flakes, fresh basil, fresh ground pepper

Directions:
Bring a large pot of water to a boil.
Cook penne until just tender, 12 minutes or according to package directions.
Meanwhile, cook capicola (or pancetta] in a large saucepan over medium heat until crisp, about 4 minutes.
Drain on a paper towel.
Return the saucepan to medium-low heat; add onion and garlic and cook until the onion is translucent, about 1 minute.
Increase heat to high; add vodka and bring to a boil.
Boil until reduced by about half, about 2 minutes.
Stir in tomatoes, half-and-half, Worcestershire sauce and crushed red pepper to taste; reduce to a simmer and cook until thickened, about 10 minutes.
Drain the pasta; serve topped with the sauce and sprinkled with the capicola (or pancetta], basil and pepper.
New Century Oyster Rockefeller


Ingredients:
milk, alfredo sauce, shallot, salt, black pepper, garlic powder, sun-dried tomatoes, mozzarella cheese, green onions, bacon

Directions:
Preheat broiler or oven 450?F.
Shack oysters and save on half shell.
Heat medium sauce pan, stir Simply Mushed Potatoes and milk until smooth; spoon over  garlic powder, shallot, Alfredo sauce and seasoning salt and pepper mixture. Bake until edges are bubbly.
Remove oyster from shell once, bed mashed potatoes on shell then replace oyster on mushed potato.
Add sundried tomatoes put on the oyster then place cheese on it. Bake in 15 minutes.
Cook bacon in small skillet on medium low heat to be crispy.
Take out oyster from oven, sprinkle green onion and bacon bits then place on plate and serve.
Tandoori Red Snapper (Cooking Light)


Ingredients:
plain nonfat yogurt, fresh lemon juice, garam masala, paprika, fresh ginger, garlic cloves, salt, ground turmeric, fresh ground black pepper, red snapper, red onion, fresh lemon juice, salt, garam masala, plain nonfat yogurt, cucumber, fresh cilantro, fresh ground black pepper

Directions:
To prepare snapper:
Combine first 10 ingredients in a 13 x 9-inch baking dish, stirring with a whisk. Add fish, turning to coat. Cover and marinate in refrigerator 2 hours.
To prepare salad:
Combine onion, 2 tablespoons juice, 1/2 teaspoon salt, and 1/8 teaspoon garam masala in a medium bowl; let stand 1 hour.
Add 1 1/2 cups yogurt, cucumber, cilantro, and 1/8 teaspoon black pepper, stirring gently to combine.
Preheat broiler.
Remove fish from dish; discard marinade. Place fish on a broiler pan coated with cooking spray. Broil 5 minutes, turn fish, then broil 4-5 more minutes  until fish is firm to the touch with a fork.
Serve salad with fish.