xiaoxl/recipe_data huggingface dataset:
Chicken & Bacon Meatballs in Cider Broth


Ingredients:
skinless chicken thighs, bacon, Dijon mustard, garlic powder, dried parsley, extra virgin olive oil, leeks, apple cider, dried tarragon, Dijon mustard, garlic powder, medium pasta shells

Directions:
Roughly chop the skinned and boned chicken thighs into chunks and put into a food processor.
Chop up the bacon and throw in with the chicken and then pulse until the mixture is ground up.
Transfer the mixture to a bowl and add the first tablespoon of Dijon mustard, dry onion flakes, 1/2 teaspoon garlic powder and the dried parsley.
Mix up really well with your hands so that everything is combined.
Form into medium sized meatballs.
Heat olive oil in a nonstick pan and then add the meatballs and just brown them off.
Put your crock pot or slow cooker onto high and transfer the browned off meatballs into the dish. Make sure to wash your hands as you have been handling raw chicken and pork.
Add the sliced leeks and mushrooms on top of the meatballs.
In a bowl whisk together the chicken stock, apple cider, second tablespoon of Dijon mustard, tarragon and garlic powder.
Pour mixture over the meatballs and then cook on high for 2 to 3 hours or longer on a lower setting if you are going to be out.
Just prior to serving, cook the pasta shells according to the package and then divide up into bowls.
Pour over the meatballs and broth and serve with some nice bread.
Egg-Free Banana Bread


Ingredients:
bananas, granulated sugar, flour, milk, sea salt, vanilla essence, cinnamon

Directions:
Peel and mash bananas well. Set aside.
Sift all the dry ingredients together at least 2 times.
Add oil, vanilla, sugar to the mashed bananas and mix well.
Add the banana mixture to the flour mix.
Slowly add milk to make a batter of thick consistency.
Add nuts at this point. Mix together gently.
Pour banana bread batter in a greased loaf pan and bake in a preheated oven at 150 deg.C for 35-40 mins or until toothpick comes out clean from the center.
Cool for 5-10 minutes in the loaf pan, remove to a cooling rack to cool properly and serve slices.
Carrots and Broccoli With Horseradish


Ingredients:
mayonnaise, salt, pepper, broccoli floret

Directions:
Combine first 5 ingredients; cook over low heat until hot, stirring constantly.  (Do not boil].
Spoon evenly onto plates; top with warm carrots and broccoli.
French Onion Beef Meatballs
Category: main-dish
By KIWICOTTONBALL

These flavorful meatballs are tasty and versatile. You can use them in spaghetti, meatball subs, or even simmer them in barbeque or sour cream sauce. These are incredibly easy. Add to prepared sauce or serve as-is.

Ingredients:
1 pound ground beef
1 cup dry bread crumbs
1 small finely chopped onion
1 tablespoon minced garlic
1 (1 ounce) package dry French onion soup mix
2 large eggs
½ cup Italian dressing
1 tablespoon olive oil, or as needed

Directions:
Combine beef, bread crumbs, onion, garlic, and soup mix in a large bowl. Knead the mixture with your hands until well blended; it will be quite dry. Add eggs and Italian dressing and mix. Allow mixture to sit in the refrigerator 10 minutes. Pinch off just enough of the meatball mixture to fit comfortably inside your palm, then roll to form a ball. Repeat with the remaining mixture. Cover the bottom of a skillet lightly with olive oil and heat to medium-high. Add meatballs. Cook on one side for about 4 minutes, then turn and continue to cook until browned and no longer pink in the centers, about 4 minutes more. You may need to cook these in batches depending on how large your skillet is.

Prep time: 15 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 4 servings

Calories: 428.7
Fat: 23 g
Saturated fat: 7.1 g
Carbohydrates: 27.7 g
Sugars: 4.3 g
Dietary fiber: 2 g
Protein: 26.8 g
Cholesterol: 165.8 mg
Sodium: 1327.4 mg
Sole With Basil Butter Grilled in a Foil Packet


Ingredients:
fresh basil, butter, lemon peel, pepper, sole fillets, fresh mushrooms, fresh snow peas, fresh chives

Directions:
Preheat grill to medium.
To prepare the butter, stir together the butter ingredients and shape into a 2 inch long log.  Wrap in plastic and refrigerate.
Rinse fish and pat dry with paper towels.
Tear off 4, 18 X 12 inch pieces of heavy duty foil and place one fish fillet on each piece and make sure to tuck under thin edges of the fish to prevent it from drying out.
Top each fillet with some mushrooms, pea pods and the chives.
Bring up 2 opposite ends of the foil and seal with a double fold.  Fold remaining ends to completely enclose, leaving space for steam to expand.
Grill foil packets for 4-6 minutes or until fish flakes when tested with a fork.
Open foil packets carefully as to not get a steam burn and transfer fish and veggies to serving plates.
Top each fillet with a 1/4 inch thick slice of the butter mixture and serve.
Meatballs for Spaghetti Sauce


Ingredients:
eggs, parsley, onion, garlic cloves, parmesan cheese, romano cheese

Directions:
"Mix bread crumbs, eggs and parley together; add remaining ingredients except oil.  Mix thoroughly; if mixture is dry, you maay add a little milk.  Mixture should be workable.  Roll into balls; fry in oil about 10 minutes.  Put the meatballs in the marinara sauce of your choice and simmer for at least one hour."
Garlicky Herb-Rubbed Steaks


Ingredients:
dried thyme, dried rosemary, dried marjoram, dried oregano, garlic, sweet paprika, olive oil

Directions:
In a mini food processor or spice grinder, combine the dried thyme with the dried rosemary, marjoram and oregano and blend the herbs until a powder forms. On a work surface, rub the minced garlic cloves all over the hanger steaks and sprinkle them with the sweet paprika. Dust the steaks with the powdered herbs, cover with plastic wrap and refrigerate for at least 4 hours or overnight. Let the steaks stand at room temperature for 1 hour before proceeding.
Light a grill. Drizzle the steaks all over with olive oil and season them generously with salt and pepper. Grill the steaks over a medium-high fire until they are charred on the outside and medium-rare on the inside, about 12 minutes per side. Transfer the steaks to a carving board to rest for 15 minutes.
Working from both sides and using a sharp knife, slice the steaks against the grain until you reach the strip of gristle in the center. Discard the gristle. Arrange the slices on a platter and serve.
Fancy Peas


Ingredients:
mushroom pieces, onions, margarine, celery, salt

Directions:
Drain off liquid from the mushrooms and add water to equal 1/4 Celsius., Cook onions and mushrooms in margarine until onions are golden., Add peas, celery, salt and liquid., Cover and cook for 10 minutes until celery is tender.
Corn Meal Porridge


Ingredients:
yellow cornmeal, water, salt

Directions:
Boil 1 cup water and dash of salt (optional].
mix together 1 cup water and corn meal together.
when water reaches a boil pour mixture of corn meal and cup of water into boiling water and stir.
cover let cook for 5 minutes or until thickened.
Enjoy.
Lemon Herb Chicken with Couscous and Cucumber Salad
Category: meat-and-poultry
By Julie Hubert

Chicken breasts dressed with lemon and herbs are served with couscous and a bright cucumber feta salad in this weeknight dinner recipe.

Ingredients:
2 cups chicken broth
1 teaspoon sea salt, divided
1 (10 ounce) box couscous
½ cup extra-virgin olive oil
2  lemons, juiced
1 tablespoon chopped fresh rosemary leaves
1 teaspoon dried oregano
4 (4 ounce) thinly sliced skinless, boneless chicken breasts
1 pinch sea salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 teaspoon white sugar
2 large vine-ripened tomatoes
1  English cucumber, chopped
¼  red onion, finely chopped
½ cup crumbled feta cheese
⅓ cup chopped pitted Kalamata olives
¼ cup chopped Italian parsley

Directions:
Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork. Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing. Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again. Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.

Prep time: 30 mins
Cook time: 11 mins
Total time: 46 mins
Yields: 4 servings

Calories: 810.2
Fat: 42.2 g
Saturated fat: 8.5 g
Carbohydrates: 68.4 g
Sugars: 7.2 g
Dietary fiber: 5.8 g
Protein: 37.8 g
Cholesterol: 84.3 mg
Sodium: 1566.8 mg
Art Smith's Goat Cheese Drop Biscuits


Ingredients:
self-rising flour, baking powder, baking soda, salt, butter, buttermilk, butter, parmesan cheese

Directions:
Preheat your oven to 425°F Place one 10-inch cast iron pan into the oven while it is preheating. Place flour, salt, baking soda and baking powder into a medium-sized bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed.
Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, drop 1/4 cupfuls of batter into the pan, (use a muffin scoop to drop the batter if you have one]. Brush the tops of the biscuits with melted butter. Bake from 14–16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese. Enjoy warm!
Eaton's Easy Pulled Pork
Category: main-dish
By NancyE10

This is one of the easiest pulled pork recipes I've made. Since my husband was from 'south of the Mason-Dixon line' and raved about pulled pork in Virginia/South Carolina, I had a tough job ahead of me, but he loved it (!) so I guess I passed the test.

Ingredients:
1  onion, thinly sliced
4 ½ pounds bone-in pork loin end roast
salt and ground black pepper to taste
¾ cup cider vinegar
¼ cup water
½ (18 ounce) bottle hickory brown sugar barbeque sauce
3 tablespoons brown sugar, or to taste

Directions:
Arrange onion slices in the bottom of a slow cooker. Season pork with salt and pepper and place over onion. Add vinegar and water. Cook pork on Low for 8 hours. Transfer pork to a platter and shred with two forks. Remove and discard about half the pork juices from slow cooker and stir in shredded pork, barbeque sauce, and brown sugar.

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

Calories: 270.4
Fat: 12.1 g
Saturated fat: 4.5 g
Carbohydrates: 14.3 g
Sugars: 11.1 g
Dietary fiber: 0.3 g
Protein: 23.6 g
Cholesterol: 71.4 mg
Sodium: 340.9 mg
Grilled Citrus Chicken #2


Ingredients:
lime juice, garlic cloves, soy sauce, honey, olive oil, dried basil, fresh basil, boneless skinless chicken breast halves

Directions:
In a ziplock bag, combine orange juice, lime juice, pineapple, garlic, soy sauce, honey, oii and basil. Reserve 1/4 cup of the marinade for basting.
Place chicken in the bag with the marinade. Seal the bag and turn to coat. Marinate in the refrigerator at least 1 hour, up to 6 hours.
Remove chicken from the bag, discarding the marinade.
Grill chicken with lid up on a preheated grill for 10 minutes per side, basting with the reserved marinade.  Make sure chicken is cooked thoroughly and no pink remains.
Cheese-Stuffed Chile Rellenos Egg Rolls


Ingredients:
whole green chilies, cheese, cornstarch

Directions:
Drain green chiles.
Sprinkle cornstarch on sheet pan.
Open up chile and place on egg roll wrapper with corner facing you.
Place cheese stick on chile and roll up, tucking in corners and moistening edges to seal.
Toss in cornstarch, dusting liberally.
(Can be made up to this point a day ahead. Leave in cornstarch. Cover and refrigerate.] Shake off excess cornstarch and deep fry in 350 oil to cover until lightly golden and cheese just starts to ooze out.
Drain on paper towels and keep warm in 250 oven.
Serve as a side dish or appetizer with your favorite Mexican meal.
Add your favorite condi- ments/sauces.
Pressure Cooker Chili
Category: soups-stews-and-chili
By Spyce

There's nothing like a steamy hot bowl of chili on a cold snowy day. What's even better is having it ready within 35 minutes from start to finish.

Ingredients:
1 pound ground beef
2 teaspoons olive oil
1  sweet onion, chopped
1 small green bell pepper, finely chopped
1  jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 (14.5 ounce) cans dark red kidney beans, drained and rinsed
2 (14.5 ounce) cans diced tomatoes, undrained
3 tablespoons tomato paste
1 tablespoon dark brown sugar
2 teaspoons unsweetened cocoa powder
¼ teaspoon crushed red pepper flakes, or to taste
2 tablespoons chili powder
2 teaspoons ground cumin
½ teaspoon kosher salt, or to taste
2 cups water

Directions:
Place the ground beef in the pressure cooker over medium high heat; cook until brown and crumbly,  8 to 10 minutes. Remove the ground beef, and drain off the excess fat. Return the open pressure cooker to the burner over medium heat, pour in the olive oil, and stir in the onion, green pepper, and jalapeno pepper. Cook and stir for 3 to 4 minutes, until the onion is translucent. Add the garlic, and cook and stir for about 30 more seconds. Return the meat to the pressure cooker; mix in the kidney beans, diced tomatoes, tomato paste, brown sugar, cocoa powder, red pepper flakes, chili powder, cumin, salt, and water. Lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 8 minutes. Remove cooker from the heat, and let the pressure reduce on its own, 5 to 10 minutes. When the pressure is fully released, remove the lid, stir the chili, and serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 352.8
Fat: 14.9 g
Saturated fat: 5 g
Carbohydrates: 35.2 g
Sugars: 7.8 g
Dietary fiber: 12 g
Protein: 22.3 g
Cholesterol: 46.4 mg
Sodium: 789.5 mg
Chapatis (Indian or Kenyan Wholewheat Flatbread)


Ingredients:
whole wheat flour, salt, water

Directions:
In a medium bowl, combine flour and salt. Using a wooden spoon, slowly stir in water, until dough forms. Lightly flour a clean board and knead dough until smooth, about 10 minutes. Rest dough in bowl, covered with damp towel for 20 minutes.
Preheat a griddle over medium heat.
Divide dough into 8 equal balls. Using a floured rolling pin, roll balls out on floured board to 7 inches in diameter, about 1/4-inch thick. Place the rolled out dough onto griddle. Flip when raised bumps appear on the surface of the dough, about 1 to 2 minutes. Cook second side until it turns golden. Do not cook too long or flatbread will become brittle. Cover flatbread with a towel up to 20 minutes before serving.
K-Jon's Spicy Basil Chicken


Ingredients:
garlic cloves, onion, lime, fish sauce, fresh basil, bean sprouts, rice

Directions:
1.] Prepare the ingredients as instructed. Leave the fresh basil leaves whole (no hard stems] the flower buds may also be used.
2.] Heat a wok until very hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, 20 seconds,followed with onion. Stir 20 seconds before adding the chicken.
3.] Stir-fry 1 to 2 minutes, or until most of the chicken has changed color on the outside.
4.] Toss in the chillies, lime zest with juice.
5.] Sprinkle sweet soy sauce over the mixture and stir-fry for another 15 to 20 seconds.
6.] Season to taste with fish sauce, then stir in the fresh basil. Toss well. Stir-fry another 1/2 to 1 minute, or until the basil is wilted and the chicken cooked through.
7.] Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.
Serves 6 to 8 with other dishes in a shared family-style meal.
Ice Cream Hearts


Ingredients:
ice cream, strawberries, mint, heavy cream, corn syrup, bittersweet chocolate

Directions:
In a small square pan, spoon ice-cream to a depth of 1/2 inch (I did a 1 1/2 inches!] and freeze.
Combine ingredients in a saucepan. Whisk over low heat until chocolate has melted and is smooth.
Cut 2 hearts with a heart shaped cookie cutter and place on dessert plate.
Pour sauce into a squirt bottle and drizzle over heart - and use your imagination for decorating the plate!  Add fanned strawberry and a sprig of mint to complete the presentation.
Ice cream hearts can be made 2 weeks before serving.
Great-Aunt Nina's Noodles and Chicken
Category: soups-stews-and-chili
By Diana Hagewood Smith

To a slow cooker chicken,  I added an old family noodle recipe. If you want it to be more like a soup, add another quart of broth. This was a fixture at family reunions when I was a child, and the slow cooker makes it even easier.

Ingredients:
2  carrots, sliced
2  onions, sliced
2 stalks celery, cut into 1 inch pieces
1 (4 pound) whole chicken
1 teaspoon salt
½ teaspoon ground black pepper
½ cup white wine
¼ teaspoon dried basil
2  eggs, beaten
¼ cup water
1 pinch salt
2 tablespoons shortening
1 cup all-purpose flour, or as needed
2 quarts low salt chicken broth

Directions:
Place the carrots, onions and celery in the bottom of a slow cooker. Place the whole chicken on top of the vegetables and season with salt and pepper. Pour in the white wine and sprinkle basil over the top. Cover and cook on Low setting for 8 to 10 hours. In a medium bowl, stir together the eggs, water, salt, shortening and flour to form a stiff dough. After I've mixed in as much flour as possible using a fork, I knead the dough with my hand in the bowl to incorporate as much flour as possible. Let the dough rest for a few minutes. Roll the dough out on a well-greased board to 1/8 inch thickness. Use a pizza cutter or pie crust cutter to cut into strips about 1/2 inch wide and 3 inches long. Dust lightly with flour, and leave to dry for a few hours while the chicken cooks. When the chicken is done, remove the meat and vegetables to a platter. Transfer the juices to a large pot and stir in 2 quarts of chicken broth. Bring to a boil and add the noodles. Cook for about 10 minutes, until tender. Meanwhile, remove the meat from the chicken and shred. Discard bones and skin. When the noodles are done, return the vegetables to the pot and add shredded chicken meat. Serve.

Prep time: 30 mins
Cook time: 8 hrs
Total time: 8 hrs 30 mins
Yields: 12 servings

Calories: 422.7
Fat: 26.1 g
Saturated fat: 7.6 g
Carbohydrates: 10.9 g
Sugars: 1.6 g
Dietary fiber: 0.7 g
Protein: 32.3 g
Cholesterol: 146.6 mg
Sodium: 377.3 mg
Bloomin' Onion Bread


Ingredients:
monterey jack cheese, butter, garlic, green onion, poppy seeds

Directions:
Preheat oven to 350 degrees Fahrenheit.
Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
Place on a foil-lined baking sheet.
Insert cheese slices between cuts.
Combine melted butter, garlic, onion, and poppy seeds. Pour over bread.
Wrap in foil; place on a baking sheet.
Bake at 350 degrees Fahrenheit for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is bubbling.
Linguine and Clam Sauce
Category: main-dish
By Peg

This is a very easy and tasty recipe.  My family loves it. Try serving it with a green salad and garlic bread if desired.

Ingredients:
1 pound linguini pasta
¼ cup olive oil
¼ cup butter
2 (6.5 ounce) cans minced clams, drained with juice reserved
4 cloves crushed garlic
2 tablespoons chopped fresh parsley
salt and pepper to taste
2 tablespoons grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. In a small saucepan over medium heat, warm oil, butter, reserved clam juice, garlic and parsley; stir and simmer for 5 minutes. Add clams and salt and pepper to taste. Pour over pasta and toss with Parmesan cheese; serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 5 servings

Calories: 624.3
Fat: 24.1 g
Saturated fat: 8.2 g
Carbohydrates: 70.9 g
Sugars: 3.1 g
Dietary fiber: 3.2 g
Protein: 32 g
Cholesterol: 75.6 mg
Sodium: 184.8 mg
Hot Beef Sandwiches Au Jus


Ingredients:
boneless beef rump roast, sugar, oregano, condensed beef broth, beer, garlic cloves

Directions:
Place beef in 3 1/2 to 4 quart slow cooker. Mix dry soup mix and remaining ingredients except buns; pour over beef.
Cover and cook on low heat setting 8 to 10 hours.
Slice or shred beef. Serve on hoagie buns. If desired, skim fat from meat juices. Serve sandwiches with individual portions of meat juices for dipping.
Hot and Sticky Vegetable Stir-Fry


Ingredients:
garlic cloves, honey, gingerroot, hot chili sauce, light brown sugar, lime, juice of, carrots, sweet potato, asparagus spears, snow peas, salt, fresh ground black pepper, parsley

Directions:
Prepared noodles or rice, for serving.
For the sauce, combine all ingredients in a small bowl and set aside.
For stir-fry, wash, peel and cut carrots and sweet potato into 1/4 inch stick shaped.
Tear mushrooms, if using, along gill lines into evenly sized strips.
Cut asparagus into snow-pea-size lengths.
Place a Wok or large skillet over med-hi heat and heat oil until it shimmers.  Working in batches, if necessary, stir-fry carrot and sweet potato sticks for 2 minutes, until slightly dark and fragrant.  Add asparagus and mushrooms, if using, and cook for 2 minutes.
Increase heat to high and add snow peas and the sauce (and the first batch of stir-fried vegetables, if necessary].
Cook, stirring constantly, for a minute or two until sauce comes to a boil and vegetables are well coated.
(If using shrimp, add them at this point and toss to heat through].
Season with salt and black pepper to taste.
(Discard garlic from sauce, if desired].
Divide among individual plates and sprinkle w/chopped parsley.
Serve hot w/noodles or rice.
Plum Clafouti


Ingredients:
butter, plums, brown sugar, flour, salt, eggs, milk, brandy, vanilla

Directions:
Preheat oven to 375 degrees.  Place rack in middle position,  Thoroughly butter a 10" baking dish.
Arrange the plum slices in the baking dish, making sure some are skin side up.
In a small bowl, whisk together the flour, sugar, and salt.
In a large bowl, whisk together the eggs, milk, brandy, and vanilla.  Add the flour mixture, whisking vigorously until no lumps remain.  Pour the batter over the fruit and bake for 35 to 40 minutes, until puffed and golden.  Sprinkle with powdered sugar and serve immediately.
Strawberry Spinach Quinoa Salad


Ingredients:
quinoa, strawberries, poppy seeds

Directions:
Cook the quinoa according to package directions.  Cool for at least 2 hours in the fridge.
When ready to serve, mix together the chilled quinoa, strawberries, chopped spinach and almonds.
Drizzle the dressing over the top.
Serve chilled as main dish, or side dish.  Perfect for lunch too!
Chocolate Orange Green Smoothie


Ingredients:
banana, dates, spinach, cocoa powder

Directions:
Blend all ingredients well.  If you have a very powerful blender, such as the Vitamix, you can simply blend for one minute.  If you have a standard blender, blend for one minute, stop, push any stray spinach down into the smoothie mixture, then blend for another 2 minutes, or until smooth.
Pour into a glass and enjoy!
Breakfast Sausage and Egg Casserole


Ingredients:
country sausage, eggs, milk, salt, dry mustard, cheddar cheese, onions

Directions:
Brown sausage in skillet.  Drain., Spread sausage in bottom of 11 X 7 X 2” baking dish., Combine remaining ingredients and pour over sausage., Bake at 350 F for 45 minutes.