xiaoxl/recipe_data huggingface dataset:
Easy Chicken Spaghetti


Ingredients:
chicken breasts, Velveeta cheese, Rotel Tomatoes, onion, spaghetti noodles, black olives, mushroom

Directions:
Preheat oven to 275.
Cook noodles, boil chicken, and cut it up.
Mix soups, cheese, Rotel, onion, and olives or mushrooms if desired in a large bowl.
Add hot noodles (drained].
Stir thoroughly.
Bake in a large casserole dish for 10-15 minutes, until the cheese melts evenly.
This recipe makes a lot so you may want to cut it in half unless you want to eat it for a couple of days!
Cauliflower Kugel


Ingredients:
cauliflower, frozen cauliflower, eggs, mayonnaise

Directions:
Cook cauliflower in microwave or steam.
Either buy the cut/chopped cauliflower or cut it up or partially mash with a masher after it is cooked.
Drain well.
Add onion soup mix and mix well.
Add slightly beaten eggs and mayo and mix.
Pour into a greased pie plate or pan.
Sprinkle with paprika.
Bake at 350 for 45 minutes.
Whipped Buttery Cookies


Ingredients:
flour, cornstarch, salt, butter, icing sugar, heavy cream, evaporated milk, vanilla

Directions:
Set oven 300 degrees.
Sift together flour, cornstarch and salt; set aside.
Cream butter with an electric mixer on low, add in icing sugar and cream, continue to mix on low, adding sifted ingredients, and then vanilla.
Drop by small spoonfuls onto an ungreased cookie sheet (do not pat down or flatten].
Bake for 20-25 minutes, or until the edges start to brown.
Note: These cookies freeze well.
Italian Wedding Soup With 5 Ingredients


Ingredients:
olive oil, onion, chicken broth, chicken broth, black pepper

Directions:
In a large pot, combine oil and onion.  Cook over medium heat for 1 minute, or until sizzling.  Add broth, pasta, and pepper.  Bring to a boil.  Cook, stirring, for 5 minutes.
Add meatballs and spinach.  Reduce heat to low.  Cook for 5 minutes or until pasta is tender.
Spiced Marinated Tomatoes


Ingredients:
cherry tomatoes, green onion, garlic cloves, light brown sugar, extra virgin olive oil, fresh ginger, ground cumin, salt, fresh ground black pepper

Directions:
In a large bowl, combine first 4 ingredients.
Stir together remaining ingredients in a small bowl until blended, then pour over tomato mixture; toss to coat.
Chill 1 hour.
Brown Gravy Round Steak


Ingredients:
flour, onion, water, brown sugar, vinegar, Worcestershire sauce

Directions:
Cut steak into serving sizes, pound and coat with flour, brown in oil.
Put meat in microwave safe dish;  place onion slices on top.
Mix remaining ingredients and pour over steak, cover.
Microwave on high for 10 minutes, then on low for 45 to 55 minutes. Rearrange meat once. (Good with boiled potatoes, potato cakes, noodles or rice].
Coconut Shrimp from Dean & Deluca


Ingredients:
curry powder, all-purpose flour, salt, eggs, heavy cream, unsweetened dried shredded coconut, panko breadcrumbs, cayenne pepper, dried dill, large shrimp

Directions:
In a shallow bowl, mix the curry powder, flour, and salt together.
In another shallow bowl, whisk the eggs and cream together. In a third bowl, combine the coconut, bread crumbs, cayenne, and dill.
Dredge 4 shrimp in the flour mixture, then dip them in the egg mixture and coat them in the coconut mixture. Dip them again in the egg mixture and coat one more time in the coconut mixture.
In a Dutch oven, heavy skillet, or deep fryer, heat 1 to 2 inches oil to 375 degrees F. Deep-fry the shrimp in batches until golden brown, about 3 minutes.
Using a slotted spoon, transfer to paper towels to drain. Serve hot or at room temperature.
Steak Salad With Grilled Peaches


Ingredients:
orange, juice of, lime, juice of, white wine vinegar, shallot, sugar, canola oil, olive oil, mixed baby lettuces and spring greens, romaine lettuce, pecans

Directions:
Whisk together first 7 ingredients to make dressing. Season with salt and pepper and set aside.
Marinate steak in italian dressing in the fridge for at least an hour.
Cut peaches in half, remove pits, brush with olive oil.
Grill steak to your liking. I like mine medium for a salad. Slice the meat thinly and on an angle against the grain. This will help avoid it being tough or chewy.
Grill peaches for just a minute or two on each side. Let cool a minute and then slice into segments.
Arrange spring mix and romaine lettuce on a large platter or individual plates. Top with steak, grilled peaches, red pepper, pecans and crumbled goat cheese. Drizzle citrus dressing on top.
Solo Simple Spicy Stroganoff


Ingredients:
beef, onion, cheddar cheese, tomatoes, salt, black pepper, sour cream

Directions:
Cook the egg noodles in a quart of salted water until done. Drain, but save 1/4 cup of the cooking water.
Saute the onions until transparent, then add the meat and cook until hot.
When the noodles are nearly done, add the tomato, peppers and sour cream to the frying pan, stir and then add the drained noodles.
If the mixture looks too dry, add the pasta water and stir.
Salt and pepper to taste.
Plate and top with the cheddar cheese.
All American Meatloaf
Category: main-dish
By It's A New Day

I discovered this recipe when I was pregnant with my first child. This is the only meatloaf recipe my family allows me to make still. It can be frozen ahead.

Ingredients:
2 pounds ground beef
1 cup quick cooking oats
1  onion, chopped
½ cup milk
2  eggs
¼ cup ketchup
¼ cup chopped fresh parsley
1 clove garlic, minced
1 teaspoon salt
½ teaspoon dried basil
¼ teaspoon ground black pepper
2 tablespoons ketchup
4 slices Cheddar cheese, halved

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix ground beef, quick oats, onion, milk, eggs, 1/4 cup ketchup, parsley, garlic, salt, basil, and black pepper together in a large bowl until thoroughly combined; pat the mixture into a 9x5-inch loaf pan. Bake meatloaf in the preheated oven until firm and no longer pink inside, 1 to 1 1/4 hours. An instant-read meat thermometer inserted into the center of the meat loaf should read at least 160 degrees F (70 degrees C). Remove from oven, spread 2 tablespoons ketchup over loaf, and top with Cheddar cheese slices; return to oven and bake until cheese has melted, about 5 more minutes.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 1 5x9-inch loaf

Calories: 344.1
Fat: 20.6 g
Saturated fat: 9.1 g
Carbohydrates: 12.3 g
Sugars: 4.1 g
Dietary fiber: 1.4 g
Protein: 26.5 g
Cholesterol: 133.6 mg
Sodium: 595.4 mg
Golden Crust Applesauce Cornbread


Ingredients:
all-purpose flour, cornmeal, baking soda, baking powder, salt, sugar, milk, eggs, unsweetened applesauce

Directions:
Preheat oven to 425°.
Lightly grease an 8x8 inch baking pan.
In a bowl, mix together flour, cornmeal, baking soda, baking powder, salt, and sugar.
In a separate bowl, stir together milk, eggs, and applesauce.
Fold the wet mixture into the dry ingredients and mix together well.
Pour the mixture into baking pan.
Bake in the preheated oven until golden brown, about 15 to 20 minutes.
Chef John's Grilled Lamb with Mint Orange Sauce
Category: meat-and-poultry
By Chef John

Using a blend of Mediterranean herbs and spices and a touch of cinnamon, these tender grilled lamb chops are served with orange and fresh mint sauce.

Ingredients:
2 pounds lamb loin chops
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon cumin
1 teaspoon mixed herbs - Italian, Greek, or French blend
½ teaspoon black pepper
½ teaspoon ground coriander
¼ teaspoon cinnamon
1 pinch cayenne pepper
salt as needed
¼ cup orange marmalade
1 pinch hot chili flakes
½ tablespoon rice vinegar
1 tablespoon chopped fresh mint

Directions:
Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours. Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil. Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly. Brush the sauce over the chops and serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 4 hrs 25 mins
Yields: 5 servings

Calories: 437.8
Fat: 30.6 g
Saturated fat: 11.4 g
Carbohydrates: 12.4 g
Sugars: 9.7 g
Dietary fiber: 0.7 g
Protein: 27.6 g
Cholesterol: 107.6 mg
Sodium: 125.5 mg
Cheesey Chicken Vegetable Pasta #Ragu


Ingredients:
small shell pasta, cauliflower, broccoli, carrot, turkey

Directions:
Cook pasta as package directs., Cook or steam vegetables just until tender crisp., Combine macaroni, vegetables, chicken and cheese sauce., Put mixture in 1 1/2 quart casserole dish., Stir together bacon and bread crumbs and sprinkle over all., Bake at 350 just until hot., Serves four to five.
Nurnberger


Ingredients:
honey, egg, lemon juice, brown sugar, lemon, rind of, flour, baking soda, nutmeg, clove, cinnamon, allspice, clove, citron, powdered sugar, rum, water

Directions:
Heat honey to boiling in sauce pan.
Cool.
Stir in sugar, egg, lemon juice and rind.
Stir together flour, soda, and spices.
Mix into honey mixture. Stir in citron and nuts.
Chi ll in plastic wrap overnite.  Heat oven to 350 deg.
Shape into 1 inch balls and flatten.
Place on greased baking sheet. Press almond halves into cookes and cherry slice into center.
Bake just until set 10-12 minutes.
Glaze while warm.
Glaze:  stir ingredients until smooth.
Store in air tight container and let mellow.
Low Carb Skillet "Pizza"


Ingredients:
deli ham, green olives, lowfat mozzarella cheese

Directions:
Preheat a non-stick skillet and brown the ham slices lightly on each side., Spread pizza sauce over ham and add toppings ending with shredded cheese on top., Heat gently on med-low setting for 30-60 seconds., Put lid on pan for about 30-60 seconds to melt the cheese., Serve with a knife, fork and a smile.
Passover "pb & J" Flourless  Almond Butter Cookies


Ingredients:
almond butter, sugar, egg, vanilla, salt

Directions:
Mix all ingredients together in a large bowl until well-blended.
Use a teaspoon to scoop out a smallish amount.
Roll into balls and place on parchment-covered baking sheet.
Carefully press each ball down with a fingertip - balls are fragile, try to keep them from splitting open or you'll lose your jam.
Balls should resemble a bird's nest.
With another, clean spoon (we always keep our jams pareve and nut-free - you never know who might be stopping by!], scoop 1/4 to 1/2 a teaspoon of jam or jelly and slide it into the "nest".
Repeat until all "nests" are full.
Bake at 350 degrees for 10-12 minutes.
Allow to cool & solidify before peeling from parchment.
Finish cooling on wire rack before serving.
Air Fryer Salt and Vinegar Chickpeas
Category: appetizers-and-snacks
By France C

This addictive little snack is sure to disappear quickly, so you might want to make two batches! These are best served immediately.

Ingredients:
1 (15 ounce) can chickpeas, drained and rinsed
1 cup white vinegar
1 tablespoon olive oil
½ teaspoon sea salt

Directions:
Combine chickpeas and vinegar in a small saucepan and bring to a simmer. Remove from heat. Let stand for 30 minutes. Drain chickpeas, removing any loose skins. Preheat an air fryer to 390 degrees F (198 degrees C). Spread chickpeas evenly in the basket. Cook until dried out, about 4 minutes. Transfer chickpeas into a heat-proof bowl and drizzle with oil and sea salt. Toss to coat. Return chickpeas to the air fryer and cook, shaking basket every 2 to 3 minutes, until lightly browned, about 8 minutes. Serve immediately.

Prep time: 5 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 2 servings

Calories: 228.7
Fat: 8.3 g
Saturated fat: 1.1 g
Carbohydrates: 31.7 g
Dietary fiber: 6.2 g
Protein: 6.9 g
Sodium: 858.7 mg
Home From Work Spaghetti


Ingredients:
spaghetti, other pastas, streaky bacon, zucchini, cherry tomatoes, olive oil, pesto sauce, parmesan cheese

Directions:
Bring a large pan of salted water to the boil.
Add the spaghetti and return to the boil, then cook at a rolling boil for the time given on the pack, stirring once or twice.
This usually takes 10 to 12 minutes.
Meanwhile cut up the bacon and zucchini into small chunks.
Halve the tomatoes.
Heat the oil in a large deep frying pan, add the bacon and fry for 5 minutes,until it starts to crisp.
Tip in the zucchini and tomatoes and cook for a further 2 to 3 minutes until the zucchini begins to brown around the edges and the tomatoes begin to soften.
When the pasta is cooked, spoon a couple of tablespoons of the cooking water into the vegetables, then drain the pasta and tip it into the vegetables too.
Spoon in the pesto and toss well until everything is coated.
Serve straight from the pan, with freshly grated parmesan.
Basic Marinara for the Instant Pot®
Category: side-dish
By Bren

This marinara sauce tastes like it's been simmering all day, but you'll have a savory, rich dish on the table in under an hour.

Ingredients:
2 tablespoons olive oil
1 cup diced onion
1 tablespoon minced garlic
¼ cup dry red wine
1 (28 ounce) can diced tomatoes
1 (28 ounce) can whole peeled tomatoes
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley
¾ teaspoon sea salt
freshly ground black pepper to taste
1 pinch red pepper flakes
1  bay leaf

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat the pot. Add olive oil and onion; cook until onion is translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in red wine and simmer until reduced by half. Pour diced tomatoes and whole tomatoes into the pot. Bring to a simmer. Stir in basil, oregano, parsley, salt, pepper, red pepper flakes, and bay leaf. Press Keep Warm. Close and lock the lid. Seal the vent. Select Manual function and set timer for 10 minutes. Allow 10 to 15 minutes for the pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Discard bay leaf. Use an immersion blender to puree the sauce.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 115.4
Fat: 4.8 g
Saturated fat: 0.7 g
Carbohydrates: 13.8 g
Sugars: 7.6 g
Dietary fiber: 3.5 g
Protein: 2.8 g
Sodium: 615.3 mg
Chicken With Smokey Portabella Cheese Sauce


Ingredients:
boneless skinless chicken breasts, fresh portabella mushroom, fresh onion, fresh garlic, butter, all-purpose flour, beef broth, 2% low-fat milk, reduced-fat cream cheese, parmesan cheese, white cheddar cheese, salt, cracked black pepper

Directions:
Preheat oven to 375 degrees.
Salt and pepper both sides of chicken breasts and wrap individually in aluminum foil.
Place chicken packets into a baking dish and put them in the oven for about 1 hour.  When chicken is almost done, begin making your sauce.  Sauce may also be made ahead of time and stored in the fridge, then reheated.
In a large sauce pan, add mushrooms, onion, and garlic and butter.  Sautee until mushrooms are cooked through.
Add flour and quickly whisk into butter and mushroom mixture.  Continue to cook for approximately 1 minute while whisking constantly to prevent burning.
Add beef broth and whisk in completely.
Add milk, 1/4 of a cup at a time.  Whisk in completely and allow to come to a boil after each addition.  The first two additions will be rather thick and will begin to boil almost instantly.
Remove from heat and stir in the smoked white cheddar until completely, or almost completely melted.  This cheese does not melt easily and some small pieces may remain.  This is okay.
Stir in parmesan until melted.
Stir in cream cheese until melted.  If sauce is too cool, return to stove over low heat just until warm.  Do not boil.
Remove chicken from the oven and top each with 1/4 cup of sauce (or more if desired].
Porchetta Limoncello


Ingredients:
flour, olive oil, butter, garlic, lemon

Directions:
Cut pork into 1/2-inch thick slices, then pound each piece flat into 1/4-inch thick pieces.
Season both sides of pork pieces with salt and pepper, then dredge in flour, shake lightly, and set aside.
Heat olive oil in large (12 or 14-inch] non-stick skillet over medium high heat, until smoking.
Working in batches (make sure to leave space between pieces or it won't brown properly--saute pork in hot oil until lightly golden brown on both sides (about 2 minutes per side]. Set pork pieces aside when done.
In the same skillet, reduce heat to low and melt butter.
Once the butter is melted, add limoncello (careful--it will steam very high for a couple of seconds].  Simmer for about two minutes, then add all of the pork pieces, overlapping slightly if necessary.
Raise the heat to medium-low, and immediately sprinkle the garlic over the top, then cover pan with lid and simmer five minutes more.
Turn pork over, squeeze about six lemon slices in between pork and layer the top with  pepperoncini slices.  Cover and simmer an additional three minutes.  Pork should have a deep golden color when done.
Arrange pork on a serving platter, drizzle any remaining sauce over the meat, then garnish plate with remaining lemon slices and whole pepperoncinis.
Skinny Peanut Butter PB2 Cookies


Ingredients:
stevia, light brown sugar, baking soda, salt, unbleached flour, egg, vanilla extract, sugar-free maple syrup

Directions:
Preheat oven to 350 degrees.
Mix dry ingredients in a small mixing bowl (stevia, brown sugar, PB2, baking soda, salt, flour/protein].
Add remaining wet ingredients and mix to combine (egg, almond milk, vanilla, syrup].
Your batter will be quite sticky. If it seems like it isn't combining, add a little bit of almond milk 1 teaspoon at a time.
Lightly dampen your hands and roll tablespoon-sized balls of the dough and press them down onto a cooking-spray'ed cookie sheet.
Bake at 350 for 8-10 minutes.
High Altitude Plum Spice Cake


Ingredients:
butter, caster sugar, vanilla, egg, eggs, sour cream, salt, lemon zest, plain flour, plain flour, baking powder, plums, butter, flour, caster sugar, cinnamon, ground allspice, nutmeg

Directions:
Put the plums on a bowl and sprinkle sugar on them.  Leave them to sit while preparing the rest of the ingredients.  Pre-heat the oven to 400 degrees. Lightly butter a 9 inch cake tin with a removeable bottom (I used a springform pan] Line with baking paper, butter the paper, and set aside.
Cream together the butter and sugar until light and fluffy. Beat in the egg, lemon zest, vanilla, and sour cream. Whisk the flour, salt and baking powder together in a separate bowl and then add it to the wet ingredients, mixing it in well. Spread this batter in the bottom of the cake tin. (This batter is pretty thick, and the paper will slide around, so I held it down on one edge and spread it out with my fingers.].
Spread the plums over top of the batter in a circular pattern to within 1/2 inch of the edges.
To make the streusel, whisk together the sugar, flour and spices. Cut into the butter until the mixture is crumbly. I use a pastry cutter but a fork will work.  Sprinkle the crumbs evenly over top of the plums. Use all the streusel.
Bake on a middle rack for approximately 35-50 minutes until the streusel is golden brown. Remove from the oven and let sit for about 15 minutes on a wire rack, before you remove the sides of the pan and the paper. Serve warm, with whipped cream or ice cream.
Fat Free Skillet Home Fries


Ingredients:
potatoes, scallions, ground sage, ground black pepper, paprika

Directions:
In a large, heavy nonstick skillet, heat 1/2 cup broth to boiling.
Add potatoes, scallions, onion salt, garlic powder, sage, pepper and paprika.
Cover and cook over high heat 5 minutes, or until liquid is absorbed, turning potatoes occasionally.
Reduce heat to low and cook 10 minutes, adding broth as needed until potatoes are tender and browned.
Godiva Chocolate Sugar Cookies


Ingredients:
all-purpose flour, baking soda, butter, confectioners' sugar, egg, vanilla extract, granulated sugar

Directions:
Place chocolate in microwave-safe bowl. Microwave on medium (50% power] for 1 minute. Stir. Microwave 30 seconds more or until softened. Stir until smooth.
Mix flour and baking soda in medium bowl.
Place butter in large bowl and beat until creamy, using a hand-held electric mixer at medium speed. Add sugar and continue beating for 2 to 3 minutes or until mixture is light and fluffy. Add egg and vanilla extract and beat well. Beat in chocolate mixture.
Add flour mixture in two additions, mixing on low speed after each addition. Wrap dough in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 375°F.
Roll out quarter of dough at a time on a floured surface to 1/4-inch thickness. Cut into shapes, using a cookie cutter. Place on ungreased baking sheets and sprinkle with granulated sugar.
Bake for 8 to 10 minutes or until lightly browned at edges. Remove from baking sheets and cool on racks. Store cookies in an airtight container.
Raspberry Black Bean Dip


Ingredients:
black beans, cream cheese, onion, raspberry salsa, monterey jack cheese

Directions:
Layer ingredients in a square 9x9 greased baking dish as follows, starting with black beans on the bottom and ending with cheese on top:.
black beans, thinly sliced cream cheese, onion, salsa, and then top with cheese.
Bake 350 degrees uncovered for 30 minutes until bubbly!
Spiced Nutty Cookie Crackle


Ingredients:
butter, ginger, cinnamon, black pepper, sugar, vanilla, egg, flour, walnuts

Directions:
Set oven to 375°F.
Prepare an ungreased non-stick 10x15-inch jellyroll pan.
In a large saucepan over medium heat, melt the butter.
Add in the chocolate, ginger, cinnamon and black pepper.
Remove from the heat, and stir until the chocolate has melted.
Stir in the sugar, vanilla and egg until smooth.
Stir in the flour; beat well.
Pour, and scape the batter into an UNGREASED prepared jellyroll pan, and tilt the pan back and forth, allowing the batter to flow into a thin even layer across the pan.
Scatter the ground nuts evenly over the top.
Bake for 10 minutes, or until the layer is JUST set.
Remove from the oven; cool on a rack for 20 minutes.
Cut or break into 2 dozen rough-shaped pieces (as you would the same for nut brittle].
The Best Restaurant Salsa Made at Home


Ingredients:
crushed tomatoes, salt, garlic powder

Directions:
Basically, you just stir up the ingredients and you got it, but since the original recipe called for a 6 pound can of tomatoes I'm really just estimating what I've done to make it a smaller batch.
I take the pickled jalapeños (which at my store comes as jalapeño rings] and I chop them up fine in my mini processor.  Once chopped up fine, I add what I'm estimating as 1 to 2 teaspoons of jalapeños. For those of you who don't measure like me, it seems to be about 6 or 7 medium sized rings from the jar. However, I'm sure size differs from brand to brand. I also like to add a little bit of the juice from the jar, b/c I think that's what helps give it that restaurant flavor.  Just a few dribbles.
My suggestion is to go light on the jalapeños for your first try. Don't trust the first taste of the salsa -- wait until the next day and taste it.  It gets hotter after it has had time to sit.  So if the next day it isn't hot enough for you, add more chopped jalapeños or just add a little of the jalapeño juice from the jar.
When it comes to salt be careful not to over salt -- though I've found if I go too light then it doesn't taste right (taste more like store bought].  So again, go light and then add small amounts till it tastes right.  Same thing with the garlic powder.
Remember you can always add but ya can't take out.  Course, my first batch was so hot that I had to add another 28 oz can of crushed tomatoes before we could eat it (I think that was about 2 tablespoons of jalapeños and some of the juice!].
The key to it is to be flexible, be willing to try different amounts till it tastes like you want. Have fun with it!