xiaoxl/recipe_data huggingface dataset:
Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes
Category: meat-and-poultry
By LAMBR

A delicious one-pan dinner that tastes like you cooked all day but only takes a small amount of hands-on time. Great flavor and easy clean-up! We make extra sprouts, my family loves them.

Ingredients:
4 slices bacon, chopped
1 tablespoon olive oil
1  lemon, thinly sliced
5 tablespoons olive oil
1  lemon, juiced
4 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ pound Brussels sprouts, trimmed and halved
8 small red potatoes, quartered
4  bone-in, skin-on chicken breast halves

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 5 minutes. Drain the bacon slices on a paper towel-lined plate. Preheat an oven to 450 degrees F (230 degrees C). Coat a large baking dish or cast iron skillet with 1 tablespoon olive oil. Arrange lemon slices in a single layer on the bottom of the baking dish. Stir remaining 5 tablespoons olive oil, lemon juice, garlic, kosher salt, and black pepper together in a large bowl. Toss Brussels sprouts in lemon juice mixture to coat; transfer to the prepared baking dish with a slotted spoon, draining excess liquid back into the bowl. Place bacon on top of the Brussels sprouts. Toss potatoes in the same lemon juice mixture used for the Brussels sprouts. Remove potatoes with slotted spoon and arrange along the inside edge of the baking dish. Coat chicken breast halves thoroughly in the remaining lemon mixture. Place chicken breasts skin-side up in the skillet; pour any remaining lemon juice mixture over chicken. Bake in the preheated oven until chicken no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 795
Fat: 36.4 g
Saturated fat: 7.5 g
Carbohydrates: 61.4 g
Sugars: 5 g
Dietary fiber: 8.1 g
Protein: 56.9 g
Cholesterol: 136.5 mg
Sodium: 830.7 mg
Maple-Wasabi Granola Discs


Ingredients:
coconut oil, maple syrup, peanut butter, wasabi powder

Directions:
Toast the oats and dessicated coconut for about 2 minutes in a skillet.
Combine the maple syrup, peanut butter, and wasabi paste in a small saucepan and warm heat until fully melted. Stir all ingredients together.
Toss the oats and coconut into the maple wasabi mixture.
Line a dish with parchment paper.
Using a 2.5” cookie cutter as a mold, shape granola into discs, packing firmly then set on the prepared dish.
Cover with plastic wrap and leave in the refrigerator for 30 minutes.
Aunt Sue's Holiday Chocolate Pecan Neapolitan Cookies


Ingredients:
butter, sugar, egg, pure vanilla extract, all-purpose flour, baking powder, salt, pecans, shortening

Directions:
Preheat oven to 350.  Line a 9 x 5 x 3 in loaf pan with waxed paper and set aside.  In a mixing bowl, cream butter and sugar.  Beat in egg and vanilla.
In a separate bowl, combine the flour, baking powder and salt.  Gradually add to the creamed mixture and mix well.
Divide dough into thirds.  Add almond extract and red food coloring to one portion; spread evenly into prepared pan.  Add green food coloring to second portion; spread evenly over first layer.  Add chocolate syrup to third portion; spread evenly over second layer.  Cover with foil.  Freeze for 4 hours or overnight.
Unwrap loaf and cut in half lengthwise.  Cut each portion widthwise into 1 inch slices.  Place 2 inches apart on ungreased cookie sheets.  Bake at 350 for 12-14 minutes or until the edges are lightly browned.  Remove to wire racks to cool.
In a microwave, melt chocolate chips and shortening; stir until blended and smooth.  Dip one end of each cookie into chocolate.  Place on wire racks until set.
Couscous Salad


Ingredients:
couscous, boiling water, sweet onion, celery, green bell pepper, black olives, extra virgin olive oil, lemon juice, garlic clove, kosher salt, fresh ground black pepper

Directions:
Place couscous in a heated bowl. add water., Cover and let stand for 20 minutes, 'til all the water has been absorbed., Add the vegetables. Mix well., In a separate bowl place the oil, lemon juice, garlic, salt, and pepper., Whisk briskly to mix., Pour over the salad, toss to blend., Serve at room temperature.
Browned ( Franconia)   Potatoes


Ingredients:
potatoes, butter, fresh parsley, salt

Directions:
Boil potatoes in salted water to cover until they are not quite done, having a little resistance when tested with a fork.
This took about 15 minutes with the fingerlings and 10 minutes with the baby red potatoes I used.
Preheat oven to 350 degrees.
Heat oil and butter in a small, heavy, ovenproof skillet until hot, but not quite to the point of fragrance.
Add the potatoes, cover and bake for 20 minutes, turning occasionally so they brown evenly.
Sprinkle with parsley.
Bake, uncovered for about 10 minutes more.
Season to taste.
Sandy's Lefse


Ingredients:
potatoes, baking powder, salt, sugar, flour, butter

Directions:
Mix with wooden spoon.
Form into balls and roll with rolling pin on floured surface.
Bake on hot flat cast iron skillet, cook until desired brownness, turn over and cook on other side.
When done place on absorbent towel and place towel on top until cool.
When ready to eat spread butter and sprinkle with sugar and roll up and enjoy.  You can place anything to your liking roll and eat.
Easy Vegan Spinach Salad


Ingredients:
tomatoes, mustard, extra virgin olive oil, salt, fresh ground pepper, fresh herbs

Directions:
Wash your spinach, tomato and herbs.
Make dressing: oil, vinegar, salt, pepper, 1 teaspoon mustard (you may add more if you like it or skip it completely], parsley.
Add half your dressing to the spinach and toss.
Cut up your tomatoes in half and then slices and add them to the spinach without the excess juice. Toss.
Add more dressing and make to your preference.
Enjoy!
Harrington's Favorite Ham and Cheese Casserole


Ingredients:
cooked rice, broccoli, butter, margarine, onions, flour, salt, pepper, milk, ham, cheddar cheese

Directions:
Spoon cooked rice into greased 3-quart casserole.  Layer broccoli over rice.  Melt butter in saucepan.  Remove 2 T. butter and sprinkle over bread crumbs in a bowl.  Set aside.
Saute onion in remaining 4 T. butter.  Blend in flour, salt and pepper.  Slowly stir in milk.  Cook over medium heat, stirring constantly until thickened.  Add ham and heat until bubbly.  Pour into casserole.  Layer cheese over ham mixture.  Sprinkle on crumbs.  Bake at 350 degrees for 45 minutes.
Linguine with Red Clam Sauce


Ingredients:
butter, olive oil, garlic, diced tomatoes, fresh parsley, dried oregano, dried basil, salt, minced clams, linguine, lemon juice

Directions:
Heat butter and olive oil in pan over medium high heat.
Add garlic and cook till garlic is golden, about 3 minutes.
Add parsley, oregano, basil, tomatoes, and salt to pan, mixing well.
Add undrained clams.
Bring mixture to a boil.
Simmer for 5 minutes.
Cook pasta according to directions; drain.
Add lemon juice to sauce, cook for 1 minute.
Put pasta in platter and toss with sauce.
Cabbage and Pork Sausage - Tripp Sausage


Ingredients:
white pepper, ground ginger, sage, ground nutmeg, thyme, cayenne pepper, salt, onion, cabbage

Directions:
To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff] and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard].
Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
Boil the cabbage until tender.
Drain and cool.
Grind cooked cabbage with the onion and meat.
Add remaining ingredients
Fill the casings and make links by twisting the sausage where you wish the links to be.
Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
Place the sausage in large saucepan or dutch oven in a single layer with a little water; cover and heat over high heat to a low simmer.
Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat] until the sausage is heated through and meat is thoroughly cooked, approximately 15 minutes.
Drain and let rest for about 15 minutes before slicing; serve while warm.
Farmer's Cheese


Ingredients:
farmer cheese, onion, dill, fresh chives, canola oil, milk

Directions:
Combine above ingredients in a small bowl.  Thin with milk to a chip-dip consistency.
Spread on French sourdough rolls, or sliced French baguettes, etc.
Spicy Salami Spread (Nduja)
Category: appetizers-and-snacks
By Chef John

I'm not saying this spicy salami spread is as good as traditional nduja, but it does take about 3 months' less time to make while still delivering most of the characteristics that make the Calabrian delicacy so amazing. And just in case you're not familiar with nduja, a few of those characteristics are a rich, spicy, super-savory flavor, and soft, luxurious texture. Present as a self-serve spread next to toasted bread or top with herbs for a crostini appetizer.

Ingredients:
4 ounces thinly sliced pancetta
⅓ cup Calabrian chili peppers in oil
12 ounces sliced salami
2 tablespoons olive oil, or more as needed
¼ cup butter, at room temperature

Directions:
Add pancetta to a cold pan. Cook over medium heat, tossing occasionally, until pancetta just starts to crisp up, 4 to 5 minutes. Remove pepper stems and, if desired, seeds. Reserve 2 or 3 tablespoons of the oil. Separate salami pieces slightly and place in a food processor. Add the pancetta, chili oil, and Calabrian peppers. Pulse on and off until mixture is finely ground. Add olive oil and butter. Process until as smooth and spreadable as desired. Transfer spread to a bowl. Cover with plastic wrap and refrigerate, 8 hours to overnight, for best flavor.

Prep time: 15 mins
Cook time: 5 mins
Total time: 8 hrs 20 mins
Yields: 2 cups

Calories: 138.1
Fat: 12.3 g
Saturated fat: 4.6 g
Carbohydrates: 1.1 g
Protein: 5.7 g
Cholesterol: 31.1 mg
Sodium: 518.2 mg
Quick and Easy Hollandaise Sauce in the Microwave
Category: side-dish
By scottki

Quick and easy hollandaise sauce. Makes enough for 2 servings of eggs benedict or asparagus. I've tried several ways to make hollandaise sauce; this method works every time and is very quick. My kids love it. I put poached egg on toast or biscuit and top with sauce. I also add crumbled sausage with jalapeno and garlic.

Ingredients:
2  egg yolks
¼  lemon, juiced, or to taste
1 pinch salt
1 pinch cayenne pepper
¼ cup salted butter, melted

Directions:
Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate. Heat in microwave for 15 to 20 seconds; whisk.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings

Calories: 257.3
Fat: 27.4 g
Saturated fat: 16.2 g
Carbohydrates: 1 g
Sugars: 0.2 g
Protein: 2.9 g
Cholesterol: 265.9 mg
Sodium: 249 mg
Sweet Potato Bread I
Category: bread
By Mary E. Crain

A Southern delight with a 'more-ish' taste.  One bite and you want more! This bread freezes well.

Ingredients:
1 ½ cups white sugar
½ cup vegetable oil
2  eggs
1 ¾ cups sifted all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅓ cup water
1 cup cooked and mashed sweet potatoes
½ cup chopped pecans

Directions:
Combine sugar and oil; beat well.  Add eggs and beat.  Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts. Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans).  Bake at 350 degrees F (175 degrees C) for about one hour.

Yields: 1 - 9 x 5 inch loaf

Calories: 303.3
Fat: 13.5 g
Saturated fat: 1.8 g
Carbohydrates: 43.2 g
Sugars: 26.4 g
Dietary fiber: 1.6 g
Protein: 3.7 g
Cholesterol: 31 mg
Sodium: 171.4 mg
Pan Haggerty


Ingredients:
bacon fat, potatoes, onions, cheddar cheese, salt, black pepper

Directions:
Melt the fat over low heat in a heavy frying pan and make sure that it covers the entire surface of the pan.
Fill the pan with alternate layers of potatoes, onions and cheese, beginning and ending with a layer of potatoes.
Season each layer with a little salt and pepper.
Fry gently for about 30 minutes, then broil for 5 to 10 minutes until the top is well browned.
Serve straight from the frying pan.
Peanut Butter Marshmallow Crunch Brownies


Ingredients:
unsalted butter, all-purpose flour, baking powder, salt, eggs, granulated sugar, vanilla extract, miniature marshmallows, unsalted butter

Directions:
Preheat the oven to 350 degrees F. Grease a 9×13-inch pan.
For the brownies: In a medium saucepan, melt the unsweetened chocolate, butter and ¾ cup of the semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.
In a medium bowl sift the flour, baking powder and salt. Set aside. In a large bowl , whisk the eggs thoroughly. Add the sugar and vanilla and whisk until well blended. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining ½ cup semisweet chocolate chips.
Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of of the pan comes out with moist crumbs.
Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan. Melt over low heat, stirring constantly, until completely melted. Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes.
Spread/Pour the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.
Chocolate Chip Cream Cheese Dip


Ingredients:
cream cheese, real butter, vanilla, powdered sugar, brown sugar

Directions:
Beat cheese, butter and vanilla until fluffy., Gradually add sugars and beat until combined., Stir in chocolate chips., Cover and refrigerate for at least 2 hours., Serve with Graham cracker sticks!
Zydeco Spice Mix


Ingredients:
paprika, salt, garlic powder, onion powder, dried basil, dried oregano, dried tarragon, dried thyme, powdered sugar, black pepper, cayenne pepper, red pepper flakes, celery seed

Directions:
"Mix all ingredients together thoroughly."
Warm Bok Choy, Beet and Feta Salad
Category: salad
By snarkitty

Straying from bok choy's usual Asian flair, this lovely bright pink salad has a rich feta flavor with a fresh clean finish. The bok choy provides a nice crunch while the beets keep the tones earthy, with the feta and garlic to sharpen the flavor.

Ingredients:
4 small beets, trimmed, leaving 1 inch of stems attached
4 cloves garlic, chopped, divided
1 teaspoon olive oil
3 heads   baby bok choy, chopped
2 tablespoons peanut oil
1 ½ teaspoons butter
⅓ cup crumbled feta cheese

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Place the beets, 1/4 of the chopped garlic, and the olive oil on a piece of heavy aluminum foil; fold the foil around the beets into a sealed packet. Roast beets in the preheated oven until easily pierced with a fork, 40 minutes to 1 hour. Let beets cool just until they can be handled, then rub with a paper towel to remove skins. Chop into 1/2-inch cubes; set aside. Heat the peanut oil and butter in a heavy skillet over medium-high heat. Cook and stir bok choy and the remaining garlic together until bok choy is slightly softened but still crunchy, about 5 minutes. Remove from heat; stir in the beets and the feta. Serve warm.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 3 cups

Calories: 211.7
Fat: 16.5 g
Saturated fat: 5.6 g
Carbohydrates: 12.5 g
Sugars: 7.8 g
Dietary fiber: 3.5 g
Protein: 5.5 g
Cholesterol: 20.2 mg
Sodium: 333.7 mg
Dr. Ian Malcom


Ingredients:
lime juice, tea

Directions:
Build all the ingredients except the tea in a mixing glass and give a quick stir.
Strain into a rocks glass over fresh ice and top with tea.
Smothered Chicken and Green Bean Skillet


Ingredients:
boneless skinless chicken breasts, frozen green beans, dried thyme leaves, sharp cheddar cheese, water

Directions:
Heat large nonstick skillet on med-high heat. Add chicken. Cover. Cook 5-7 minutes per side until done (165deg]. Remove from skillet.
Add green beans, soup, water, and thyme to skillet and cover. Cook 6 minutes, stirring often.
Return chicken to skillet. Cook 1 minute or until hot.
Top with cheese and serve.
Round Steak With Artichoke Hearts and Mushrooms


Ingredients:
beef round steak, salt, pepper, sea salt, pepper, olive oil, onion, garlic cloves, button mushrooms, white wine, sour cream, fresh chives

Directions:
Season the steaks with salt and pepper on both sides. In a pressure cooker pan, heat 1 tablespoon of olive oil on high until hot. Add the seasoned steak to the pan and cook for 2 – 4 minutes, turning over once. Transfer the steaks to a plate.
In the same pan used for the steak, add the remaining olive oil and heat on medium until hot. Add the chopped onion and remaining garlic; sauté for 2-3 minutes until softened over medium heat. Add artichokes and mushrooms, stir, sauté for 2-3 minutes.
Stir in the wine, cook for another 2-3 minutes.
Return the steaks to the pan, place them on top of the artichokes and mushrooms. Cover and lock the pressure cooker lid. Bring to pressure. When pressure is reached, turn heat down to low. Continue cooking for 15 minutes. Release pressure naturally.
Remove steaks from the pressure cooker and place on a warmed platter. Add sour cream to the artichokes and mushrooms sauce, stir and combine.
Serve steaks over half of the naan bread, topped with the sauce and sprinkled with chopped fresh chives.
Easy Veggie Enchiladas With Quick Sauce


Ingredients:
olive oil, flour, cumin, paprika, garlic powder, chili powder, vegetable broth, tomato sauce, salsa, flour tortillas, mushroom, green pepper, onion, cheese

Directions:
Sauté olive oil, spices and flour in a pot (it must hold about 4 cups of enchilada sauce] until browning and fragrant.
Break up clumps as best you can.
Add vegetable broth, tomato sauce and salsa and simmer, stirring frequently until thickened.
Preheat oven to 350°F.
Sauté veggies with olive oil or butter until onions are transparent.
Heat tortillas in the microwave until soft (about 35 seconds] or put some butter in a skillet and toast that way.
The tortillas just need to be soft enough to fold into enchiladas without breaking.
Fill tortillas with veggie mixture.
Add desired amount of cheese.
Drizzle sauce in enchilada.
Fold.
Fill a pan or casserole dish with a thin layer of enchilada sauce, place enchiladas in dish as completed.
Finally, pour sauce over enchiladas and sprinkle remaining cheese on top.
Bake 15-20 minutes at 350°F.
Enjoy!
**Any additional veggies or spices can be added, removed or altered in accordance to personal tastes- let me know how it works out!
**.
Old-Fashioned Marble Cake (No Chocolate)


Ingredients:
butter, sugar, milk, flour, baking powder, butter, brown sugar, milk, flour, baking powder, cinnamon, allspice, clove, nutmeg, vanilla

Directions:
Separate the eggs; beat egg whites until stiff and set aside.
Make the light part and then the dark part:
Light Part: Cream butter and sugar until light and fluffy.  Mix together flour and baking powder and stir into batter alternately with milk and mix until blended, but do not overbeat.  Stir in the lemon rind and vanilla.  Fold in beaten egg whites, then set light portion aside.
Dark Part: Cream butter and sugar until light and fluffy.Beat in egg yolks one at a time.Mix flour, baking powder and spices together and add dry ingredients alternately with the milk, then stir in vanilla.
In a greased and floured pan tube pan, arrange spoonfuls of light and dark batter alternately.
Bake at 350 degrees for about 50 minutes or until cake tests done (depends on your oven, original recipe did not give time].
If desired, frost with a white boiling icing that has been flavored with lemon juice, or flavor a buttercream icing with lemon juice and spread on cake while warm.
Shrimp Burgers
Category: seafood
By Ellen Jane Burdin Donahue

Shrimp burgers with lemon and butter. Great for a summer lunch.

Ingredients:
¾ pound raw, peeled shrimp
1  egg, beaten
¼ cup bread crumbs
1  small lemon, juiced
1 tablespoon lemon zest
1 teaspoon seafood seasoning (such as Old Bay®)
ground black pepper to taste
2 tablespoons frozen butter cut in small pieces
2 tablespoons canola oil, or as needed

Directions:
Roughly chop 3 or 4 shrimp and place in a bowl. Pulse remaining shrimp in a food processor and transfer to the bowl with the chopped shrimp. Combine egg, bread crumbs, lemon juice, lemon zest, seafood seasoning, and black pepper in a bowl. Add shrimp and butter. Form mixture into 3 patties and refrigerate at least 30 minutes. Heat oil in a skillet over medium heat. Cook patties until browned, 4 to 5 minutes. Flip and cook until second side is browned, 4 to 5 minutes more.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 3 burgers

Calories: 302.8
Fat: 20.1 g
Saturated fat: 6.4 g
Carbohydrates: 8.4 g
Sugars: 1.1 g
Dietary fiber: 0.8 g
Protein: 22 g
Cholesterol: 254.6 mg
Sodium: 509.7 mg
Ginger-Glazed Salmon


Ingredients:
salmon fillets, soy sauce, cream sherry, sugar, gingerroot, garlic cloves, canola oil, lemon wedge

Directions:
For even cooking, choose salmon fillets that are similar in size and thickness.  We like to buy a large piece and cut fillets about 2-inches wide, 6-inches long and about 1-inch thick at the midpoint.
In a small saucepan, combine soy sauce, sherry and sugar and heat over low heat until the sugar is dissolved.
Stir in ginger and garlic.
Place salmon in a glass casserole or plastic, resealable bag.  Pour marinade evenly over each piece of salmon.
Marinate in the refrigerator for 2 hours or at room temperature for 30 minutes.  (If marinating in the refrigerator, allow fish to come to room temperature- about 15 minutes - before cooking.
Remove the salmon from the marinade and transfer to a plate.
Pour marinade in a saucepan and reheat to boiling.
Lightly brush oil on both sides of each piece of fish.
Grill fish flesh side down first, about 6 minutes, basting with marinade.
Turn and grill skin side, basting again.
Fish that is 1-inch thick should only take 10-12 minutes to cook.
Check to see if it is fully cooked by inserting a fork or skewer into the thickest part of the fillet.  If it is opaque white and the fork meets no resistance than it is fully cooked.
Swiss Cinnamon Crisps


Ingredients:
butter, brown sugar, granulated sugar, egg, vanilla, lemon, zest of, flour, kosher salt, cinnamon, egg, milk, sugar, cinnamon

Directions:
Beat the butter and sugars together until light and fluffy. Add in the egg, vanilla and zest and beat to combine.
Add the flour, salt and cinnamon and mix until incorporated. Wrap the dough in plastic wrap and refrigerate at least 1 hour.
Roll the dough out on a well-floured surface to about 1/4" thick. Cut out shapes with cookie cutters or cut in to squares with a pastry wheel/pizza cutter. Place the cookies on a parchment paper-lined cookie sheet.
Beat the egg and milk together with a fork or whisk. Mix together the sugar and cinnamon. Use a pastry brush to coat the cookies in the egg mixture, then sprinkle the cinnamon sugar on top.
Bake at 350 F for 10 to 12 minutes.