xiaoxl/recipe_data huggingface dataset:
Cindy's Cooking Light Chicken Noodle Soup


Ingredients:
broiler-fryer chickens, celery, onion, carrot, turnip, garlic cloves, salt, pepper, dried tarragon, oregano, water, chicken broth, onion, celery, carrots, salt, pepper, tarragon, oregano

Directions:
Combine:  chicken & next 10 ingredients in a large dutch oven, and bring mixture to a boil over high heat.  Reduce heat; cook 45 minutes or until chicken is tender.  REmove chicken from borth; set broth mixture aside.  Skin and bone chicken; chop chicken meat and set aside.
Pour broth mixture through a wire-mesh strainer into a large bowl; discard cooked vegetables.  Remove and discard fat from broth; return broth to dutch oven.
Cook noodles according to package directions, omitting salt and fat; drain and set aside.
Add chopped onion, sliced celery, and sliced carrots to chicken broth; bring to a boil over high heat.  Reduce heat; simmer 15 minutes -- add cooked noodles and simmer another 15 minutes.  Serve or you can freez in containers.
Tomato-Cucumber-Feta Salad


Ingredients:
tomatoes, seedless European cucumber, red onion, olive oil, red wine vinegar, fresh dill, fresh ground black pepper, feta cheese, parsley

Directions:
Place the tomatoes, cucumbers, and onion in a large serving bowl.
In a small mixing bowl, whisk together the oil, vinegar, soup mix, dill, pepper, and feta.
Pour the dressing over the vegetables and toss until combined.
Refrigerate the salad for up to 6 hours before serving.
Garnish with parsley before serving.
Baked Sweet Potato With Topping


Ingredients:
sweet potato, pure maple syrup, raisins, sunflower seeds

Directions:
Preheat oven to 400 degrees.  Foil line baking sheet.
Prick potato with fork.  Place on baking sheet and bake one hour or until very tender.
Split sweet potato and top with remaining ingredients.
NOTE: Potato may be microwaved instead.  Try eight minutes, rotating potato after four for even cooking.
Pasta e Fagioli ala Weeble
Category: soups-stews-and-chili
By debbie eckstein

As a Canadian, growing up in Toronto's Little Italy, this soup was always on someone's stovetop somewhere in the fall and winter months. Pasta, beans, and a thick broth, sprinkled with Parm or Romano, and served with fresh crusty Italian bread - what's not to love? I spent a lot of time, back in the day, in the cucina with my friends and their mothers learning the basics of good Italian food!

Ingredients:
1 cup ditalini pasta
3 tablespoons olive oil
1  onion, diced
4 slices bacon, diced
2 cloves garlic, minced
1 quart chicken broth
1 (15 ounce) can Romano beans, drained
¼ cup tomato paste
1 pinch crushed dried chile pepper
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste
4 teaspoons grated Romano cheese, or to taste

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in the ditalini, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 6 minutes; drain. Heat olive oil in a large pot over medium heat; stir in onion and bacon and saute until onions are soft, about 5 minutes. Stir garlic into onion mixture; cook over medium-low heat just until fragrant, about 1 minute. Stir chicken broth, beans, tomato paste, and chile pepper into onion-bacon mixture; bring to a simmer and cook until fully heated through, about 10 minutes. Stir ditalini and parsley into the soup; season with salt and pepper. Sprinkle each serving with Romano cheese.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 381.2
Fat: 15.9 g
Saturated fat: 3.2 g
Carbohydrates: 44.3 g
Sugars: 5 g
Dietary fiber: 8.8 g
Protein: 15.8 g
Cholesterol: 17.5 mg
Sodium: 1679.9 mg
Caramel Crispix


Ingredients:
brown sugar, white corn syrup, butter, baking soda, vanilla

Directions:
1. Put cereal; nuts and pretzels into large bowl.
2. Melt butter in saucepan. Add brown sugar and corn syrup.
3. Bring to a boil and let boil one minute.
4. Remove from heat; stir in vanilla & baking soda. Stir well.
5. Pour over cereal mixture and stir until well coated.
6. Put on baking pan sprayed with Pam.
7. Bake at 350 degrees for 15 minutes.
8. Cool on waxed paper, stirring frequently as it cools to break it apart.
Savory Steaks and Mushrooms


Ingredients:
all-purpose flour, water, tomatoes

Directions:
Dredge the steaks in flour., In a large skillet, heat the oil on medium high heat., Brown the steaks., Add the tomatoes, mushrooms, soup mix and water., Bring to a boil., Cover the skillet and reduce the heat., Simmer for 30 minutes or until the steaks are tender., Serve over hot noodles.
BRIAM: GREEK ROASTED VEGETABLES


Ingredients:
potatoes, zucchini, dried oregano, dried rosemary, parsley, garlic cloves, kosher salt, pepper, extra virgin olive oil, diced tomatoes with juice, red onion, cayenne pepper

Directions:
Preheat oven to 400 degrees F. Place a rack in the middle.
Place sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and extra virgin olive oil. Toss to make sure the vegetables are well coated with the EVOO and spices.
In a large round pan or skillet. Pour 1/2 of the canned diced tomatoes in and spread to cover the bottom of the pan.
Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows (simply going around the shape of the pan and alternating.].
If you have any of the extra virgin olive oil and garlic mixture left in the mixing bowl, pour that all over the veggies, then top with the remaining diced tomatoes from your can.
Cover the pan with foil (tent foil a bit so it is not touching the veggies]. Bake for 45 minutes. Take pan out briefly to carefully remove foil, then place back in oven, uncovered, and roast for another 30-40 minutes or until the veggies are soft and charred and most of the liquid has evaporated. (ovens do vary, so pay attention and check as needed.].
Remove from oven. Serve warm or at room temperature with an added generous drizzle of extra virgin olive oil.
Celery Soda


Ingredients:
granulated sugar, water, celery seeds, soda water

Directions:
Put  the sugar and the water into a medium saucepan on medium-high heat. Stir to mix well. Continue to stir frequently until all of the sugar has dissolved.
Remove from the heat and add the celery seed. Cover and allow to steep for 1 hour.
Strain though a fine mesh strainer into a heat-proof container and place in the refrigerator, uncovered, until completely cool.
Place in an airtight container and store for up to 6 months.
To use, add 2 tablespoons of syrup to 1 cup soda water and stir to combine. Enjoy!
Favorite Brine for Pork/cider Maple


Ingredients:
hot water, kosher salt, apple cider, maple syrup, brown sugar, black peppercorns

Directions:
Stir the hot water and salt together until the salt is dissolved. Add the apple cider, syrup, sugar and pepper. Cool to below 45 degrees F. in the refrigerator.
Trim any excess external fat from the meat. Submerge the pork in the brine in a large bowl or small crock; make sure the meat stays under the surface during curing by using a heavy plate to weight it down. Refrigerate the pork in the cure. The chops should take 4-6 hours in the brine; the tenderloin, 6-8 hours; and the loin, 1-2 days. (Bone-in pork can take a day longer in the brine because of the bone, which gives it a larger diameter.] If marinating for a day or longer, stir the brine daily and turn the pork occasionally.
To test flavor of brined pork, cut a small piece off the meat, pat it dry and pan-fry it. If the meat is sufficiently flavorful, remove it from the brine, let it come to room temperature and grill. If not, leave it in the brine and test again later.
I usually do a 4-6 lb pork loin and marinate 24 hours.  I have cooked in oven, indirect heat on grill and rotisserie.  They have all turned out fabulous!  This makes a VERY moist piece of meat when brined this way.
Ground Turkey Mixed up Stroganoff


Ingredients:
ground turkey, onion, garlic, salt, pepper, cayenne pepper, chicken broth, peas, fat free sour cream

Directions:
brown ground turkey, onion, salt, pepper, garlic, cayenne pepper.
Once browned add chicken broth, simmer 10 minute.
Add cream of chicken soup and drained can of peas.
Reduce heat to low and simmer while you cook egg noodles as directed to al dente.
When noodles are cooked and drained add turkey mixture to noodles and stir. Add fat free sour cream and stir.
Marbled Chocolate Banana Bread


Ingredients:
flour, baking soda, baking powder, brown sugar, ground cinnamon, sea salt, bananas, butter, eggs, milk, sour cream, vanilla extract, pecans

Directions:
Preheat oven to 350ºF and lightly grease with butter flavored cooking spray a 9” x 5” loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, brown sugar, cinnamon, and salt; set aside.
In a large bowl, beat together mashed bananas, butter, eggs, milk, sour cream, and vanilla extract. Add dry ingredients to wet; process until just moist. Add pecans and fold gently to combine.
In a small microwave-safe bowl, place chocolate and process for 1 to 2 minutes on “high” or almost melted. Remove from microwave and cool slightly. Add 1 cup of banana batter into chocolate and stir until well blended.
In the prepared loaf pan, spoon 1/3 banana batter and alternate with half chocolate mixture, finishing with banana batter. Swirl batter together with a knife. Transfer bread in the preheated oven and bake for 60 to 70 minutes or until a cake tester inserted in the center comes out clean. Remove from the heat and let cool in pan for 10 minutes before unmolding.
Spinach Mushroom Pasta


Ingredients:
whole wheat pasta, olive oil, garlic clove, mushroom, cream cheese, milk, spinach, fresh chives, parmesan cheese

Directions:
Boil 2 qts. water in a large pot and cook pasta according to package directions. Drain and transfer to a large serving bowl.
Heat olive oil in a large frying pan, add garlic and mushrooms, and cook until softened, about 5 minutes. Add cream cheese and milk and heat until boiling, stirring often. Add spinach and cook until wilted, about 3 minutes. Season to taste with salt and pepper, then pour over pasta. Sprinkle with chives and serve with parmesan on the side.
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Decorative Chocolate Leaves


Ingredients:
white chocolate, basil leaves

Directions:
Dip a small brush in the melted chocolate (keep correct spreading consistency by placing small bowl of melted chocolate over larger container of hot water].
Thinly coat the underside of the leaves.
Run you finger along the edge of the leaves to remove any chocolate. This will make it easier to separate the leaf from the hardened chocolate.
Place the leaves on a tray or plate covered with wax paper, chocolate side up.
Place in fridge for about 15 minutes or until the chocolate has set.
Hold each leaf by the stem, give stem a little twist to loosen chocolate and very slowly and carefully peel off the chocolate.
NOTES:
Don't use the chocolate if it's too hot. Allow it to cool of a bit after melting.
If the chocolate leaf is weak along the middle because of a large vein, repaint it and rechill it.
Spread a thicker coat of chocolate over large veins.
Failures can be remelted.
Spicy Chicken Chow Mein


Ingredients:
skinless chicken breasts, soy sauce, garlic clove, green cabbage, green onions with tops, carrot, oyster sauce

Directions:
Cook vermicelli as pkg. directs, omitting salt. Drain; rinse with cold water and drain well. Coat chicken with 1 Tb soy sauce and garlic.
Heat large frying pan, preferably nonstick, over high heat. Add 1 Tb oil; coat pan.
Add chicken; stir-fry 2-3 minute or until lightly browned and cooked through. Mix in cabbage, green onions & tops and carrots. Cook and stir 30 seconds. Mix in vermicelli, oyster sauce and remaining 1 Tb soy sauce; cook and stir 2 minute or until all is hot.
Remove from heat: mix in chili oil.
Banana Cake Cookies


Ingredients:
flour, baking soda, salt, unsweetened applesauce, Splenda sugar substitute, sugar, banana, vanilla, chocolate chips, marshmallows

Directions:
Preheat oven to 350°F.
Stir flour, salt and baking soda in a bowl, set aside.
Beat applesauce, egg whites, and sugars with a mixer.
Mix in mushed banana and vanilla.
Slowly add flour mixture to mixer.
Add chocolate chips.
Drop by spoonfuls onto cookie sheet (I made 3 dozen small].
Bake for 15 minutes.
Penny's Spaghetti Sauce and Meatballs


Ingredients:
onions, extra virgin olive oil, diced tomatoes, tomato sauce, tomato paste, dry red wine, water, garlic, dried oregano, dried basil, sugar, ground turkey, ground pork, beef, parsley, eggs, olive oil

Directions:
Heat olive oil in a very large soup/stew pot and saute onions until soft, salt and pepper to taste.
Add remaining ingredients and stir until well combined.
Simmer the sauce for 3 hours and if you are going to add the meatballs:
Place all meatball ingredients, except olive oil,  in a large bowl and mix gently.
Do not over mix the meatballs, they will be tough.
Form and shape either small, 2" diameter balls or larger.
Salt and pepper and set aside.
Now you can either drop the meatballs into the simmering sauce for 3 hours or you can sear them first in the remaining olive oil and then drop them into the sauce.
My Italian friends prefer the fried meatballs.
Malted Milk and Banana Smoothie


Ingredients:
bananas, wheat germ, skim milk

Directions:
Put the bananas, ma;ted ,o;l [pwder. wheat erm, frozen yoghurt and skim milk in a blender and blend until smooth.
Pour the mixture into glasses and serve straight away.
Grilled Italian Chicken Breast Fillets


Ingredients:
chicken breast fillets, lemon juice, salt, garlic, crushed red pepper flakes, olive oil, dried oregano, fresh parsley

Directions:
"Place chicken in bowl; return to refrigerator.  In a seperate bowl mix together lemon juice, salt, garlic and red pepper; gradually whisk in olive oil.  Stir in dried oregano.  Pour marinade over chicken to coat.  Cover and refrigerate at least one hour, turning chicken occasionally.  Preheat grill to medium-hot.  Remove chicken from marinade and discard.  Grill until tests done."
Butternut Squash Soup With Pears and Bacon


Ingredients:
bacon, onion, chicken broth, bartlett pears, celery, half-and-half cream, fresh thyme

Directions:
Sauté bacon in a large stockpot until crisp; remove from pan, drain on paper towels and crumble. Remove all but 1 tbsp (15 mL] bacon grease from pot; add onion and sauté over medium heat until browned.
Add broth, squash, pears and celery to pot. Bring to a boil; reduce heat and simmer, covered, for 30 minutes.
Let cool slightly, then with an immersion blender or in a blender or food processor, purée mixture until smooth. Return back to pot and add herbs and bacon. Simmer for 10 minutes more. Stir in half-and-half and season to taste with salt and pepper. Ladle into bowls and sprinkle with chopped fresh thyme.
Easy Baked Macaroni & Cheese


Ingredients:
elbow macaroni, sour cream, small curd cottage cheese, milk, egg, cheddar cheese, salt, pepper

Directions:
Cook macaroni according to package directions and drain., Mix sour cream, cottage cheese, milk, egg, salt and pepper in large mixing bowl., Gently add noodles and 2 cups of cheddar cheese, mixing lightly., Pour into a greased 13" x 9" caserole dish., Sprinkle with remaining cheddar cheese., Bake at 350 degrees for 30 minutes.
Chopped Salad With Nut Sauce


Ingredients:
romaine lettuce, red cabbage, carrot, beet, apple, broccoli, unsweetened coconut, candied ginger, smooth cashew butter, dates, soy sauce

Directions:
In a blender, combine the nut butter, dates, orange juice and soy sauce until smooth and creamy.  Taste and add more juice if sauce is too thick.
Toss chopped veggies, coconut and almonds in a large bowl and add nut sauce, using the amount that pleases you.
Mix well and serve immediately.
Mccormick Spices Corn Pudding


Ingredients:
whole kernel corn, eggs, sugar, cornstarch, season salt, dry mustard, milk, butter

Directions:
Combine the whole corn, the cream corns and the eggs in a bowl and set aside., In a separate bowl, combine corn starch, season salt, dry mustard, onion., Add the dry ingredients to the wet ingredients., Stir in the milk and butter., Pour into a 13x9 pan., Bake at 400 for 60 minutes, stirring after 1/2 hour.
Asian Potato Salad
Category: salad
By NainInCandia

Want to try a new and completely different potato salad? Then look no further. The ingredients - bok choy, cilantro, soy sauce and sesame oil - blend together beautifully to give a unique Asian slant to a potato salad.

Ingredients:
4 slices bacon, crisply cooked and crumbled
6  new red potatoes
1 ⅓ cups mayonnaise
1 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
⅛ teaspoon dry hot mustard
⅛ teaspoon salt
¾ cup chopped bok choy
1  red bell pepper, seeded and diced
½ cup chopped green onion
¼ cup chopped fresh cilantro

Directions:
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks. To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt. Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6

Calories: 280.8
Fat: 21.2 g
Saturated fat: 3.4 g
Carbohydrates: 20 g
Sugars: 1.3 g
Dietary fiber: 2.5 g
Protein: 3.8 g
Cholesterol: 12.7 mg
Sodium: 319.8 mg
Fried Chicken With Chicken Gravy


Ingredients:
chicken, salt, pepper, oregano, flour, eggs, milk, butter, flour, fat-free chicken broth

Directions:
In one shallow pie pan place flour salt pepper and oregano.
In second pan place milk eggs salt pepper and oregano.
In third pan place bread crumbs.
Dip chicken into flour and shake off excess.
Dip into milk and then into breadcrumbs.
Heat oil over med-high heat and add chicken.
Brown on each side for about 5-7 minutes.
When chicken is golden brown reduce heat to med-low and cover.
Cook for about 45 minutes Uncover and cook 5 mins on each side to recrisp chicken.
Remove from pan.
Add 2 tbs flour and butter and let cook for about one minute over med heat.
Whisk in chicken stock making sure to scrape up the tasty bits on the bottom of the pan.
Season with salt and pepper and pour over chicken.
Herb Salt Substitute


Ingredients:
ground cayenne pepper, garlic powder, onion powder, dried basil, dried oregano, dried thyme, dried parsley flakes, dried savory, ground mace, fresh ground black pepper, dried sage, dried marjoram, lemon, rind of

Directions:
In small mixing bowl, combine all ingredients and mix well.
When thoroughly mixed, pour into a glass airtight container and store in a cool, dark place for up to four months.
Iced Lemon Poppy Seed Cookies


Ingredients:
butter, granulated sugar, egg, lemon zest, flour, baking soda, salt, poppy seed, powdered sugar, fresh lemon juice

Directions:
Preheat oven to 350°F.
COOKIES: Cream the butter and sugar together using an electric mixer on medium speed until creamy.
Beat in the egg and lemon zest.
Combine the flour, baking soda, and salt; gradually add to the creamed mixture.
Stir in the poppy seeds with the mixer on low speed.
Drop dough by heaping teaspoon 2" apart onto ungreased cookie sheets.
Bake for 11-12 minutes, or until edges are lightly golden.
Cool on sheets for 1 minute; transfer cookies to wire racks and cool completely.
GLAZE: Combine the powdered sugar and lemon juice in a small bowl; mix well.
Drizzle glaze over cookies in a random or decorative pattern; let stand until glaze is set, about 20 minutes.
Rachael Ray's Ice Cream Latte


Ingredients:
"vanilla ice cream"

Directions:
"Pour coffee over ice cream in a mug."
Green Beans With Peanut Ginger Dressing


Ingredients:
coarse salt, green beans, unsalted peanuts, fresh ginger, garlic clove, soy sauce, sugar

Directions:
Bring a large pot of salted water to boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Drain again and refrigerate.
In a food processor, pulse the peanuts until coarsely chopped. Reserve 1/3 cup of the peanuts for garnish. Continue pulsing the remaining peanuts until finely chopped.
Add the vinegar, ginger, soy sauce, sugar, oil, 2 tablespoons of hot water and 1 teaspoon of salt to the peanuts and blend until the dressing is almost smooth, scraping down the sides of the bowl several times.
Toss the green beans with the dressing. Sprinkle the reserved chopped peanuts over the top just before serving.
Mac & Cheese Ring


Ingredients:
unsalted butter, flour, milk, cream cheese, elbow macaroni, bacon, eggs, kosher salt, black pepper, half-and-half, bacon, chives

Directions:
Mac ‘n’ Cheese:
Preheat oven to 375 degrees. Grease a 12 cup bundt pan with nonstick cooking spray. Coat pan with bread crumbs as if flouring the pan.
In a dutch oven melt butter over medium high heat. Once the butter has melted whisk in the flour to form a roux. Gradually whisk in milk until there are no lumps. Whisk in both cheeses.
Once the mixture is smooth turn off the heat and stir in the cooked pasta and bacon. Season with salt and pepper.
Stirring quickly add the eggs being sure not to let them scramble.
Spoon the mixture in the prepared bundt pan. Use a spatula to press the pasta down to create an even layer.
Sprinkle the bread crumbs over the top and bake for 40-45 minutes until golden brown.
Allow to cool for 15 minutes. Use a rubber spatula to loosen the sides of the pan before removing. Serve with cheese sauce and garnish with crumbled bacon and chives.
Cheese sauce:
Bring the half and half to a simmer in a saucepan over medium heat. Add the cheese in small handfuls and whisk until smooth.
Sauteed Cabbage
Category: side-dish
By Laura

This is very yummy! Red cabbage has a much better flavor than green, so it is better to use. Any spices you want can be used, but salt and pepper is simplest.

Ingredients:
3 tablespoons olive oil
½ head red cabbage, chopped
½  onion, chopped
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
salt and ground black pepper to taste

Directions:
Heat olive oil in a large skillet over high heat; cook and stir cabbage, onion, red bell pepper, and yellow bell pepper in the hot oil, stirring every 30 seconds, until tender, 5 to 7 minutes. Season with salt and pepper.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 6 servings

Calories: 96.1
Fat: 6.9 g
Saturated fat: 1 g
Carbohydrates: 8.4 g
Sugars: 4.3 g
Dietary fiber: 2.1 g
Protein: 1.5 g
Sodium: 20.5 mg
Homemade White Pizza


Ingredients:
The World's Best Bread Machine Pizza Dough Recipe, olive oil, garlic, green pepper, onion, tomatoes, black olives, mozzarella cheese, mozzarella cheese, romano cheese, parmesan cheese

Directions:
Spread dough to fit 10 x 15 pan., Let rest 15 minutes., Rub dough with olive oil., Sprinkle on seasoning and rub inches Rub on garlic., Sprinkle on romano/parmesan cheese., Top with the green/red peppers, chopped onion, tomato and olives., Cover with shredded cheese., Bake at 450 degrees Fahrenheit for 15 minutes or until done and cheese melted.
Citrus Sangria


Ingredients:
grapefruit juice, white wine

Directions:
Mix everything in a sangria glass with ice or in a pitcher or something else.
You can garnish with a slice of lemon or lime.  Or maybe add fresh fruits to it.
You may need to add sugar if it's not sweet enough for you.  Hope you enjoy and I wish you all a great summer :].