xiaoxl/recipe_data huggingface dataset:
Mogambo! (Baked Chicken)


Ingredients:
sorghum molasses, chicken bouillon, canned chicken broth, white wine vinegar, olive oil, water, triple sec, lemon juice, fresh garlic clove, bay leaf, pimientos, butter, parsley, orange

Directions:
Rinse the hens and place in a large non-metallic bowl. You can also trim away any excess skin/fat that you wish but leave skin on the breast and legs.
Mix the marinade with a blender, (I use a kitchen aide on setting number 2], including the following ingredients: molasses, boullion, chicken broth, vinegar, olive oil, water, triple sec, lemon juice, italian spices, garlic clove and pimentos with juice. Allow the mix to blend for 20 minutes. If a film forms on top, don't worry about it -- this is normal.
Pour the marinade over the hens and cover with cling wrap. Allow the hens to marinate in the refrigerator for 3-4 hours.
At the end of marinatiting time, place the hens, breast up, into a dutch oven or large oven-proof casserole dish. Pour the marinade over the hens (it should come about halfway up on the hens, depending on your cooking dish -- discard any extra marinade] and toss in a bay leaf. Finally, sprinkle the Old Bay seasoning on top of the hens.
Place the covered dutch oven or casserole dish in a pre-heated 375 degree oven for 1 hour.
At the end of an hour, lightly rub the breasts and legs with the butter and re-cover. Allow the hens to bake another 45 minutes at the same temperature.
Discard the bay leaf and serve hot with either egg noodles or plain rice. Garnish with parsley sprigs and orange slices.
NOTE: You could use a regular roasting chicken for this recipe -- just add 15 minutes to the baking time.
Also, you can substitute honey for the sorghum molasses if you wish and, either Paul Prudhomme's Poultry Magic or regular poultry seasoning can be substituted for the Old Bay seasoning. There are recipes for italian spices on Recipe*Zaar if you can't find them at the store.
Raisin Cinnamon Scones


Ingredients:
unbleached flour, salt, baking powder, baking soda, cinnamon, sugar, vanilla yogurt, honey, butter, raisins

Directions:
Mix dry ingredients in mixing bowl (I use a fork].
cut in butter, and mix with fork until it resembles coarse crumbs.
Add raisins and make sure they are evenly dispersed.
Add honey and yogurt while mixing.
Dish out a spoonful into muffin tray and bake at approximately 425 F degrees for about 15-20 minutes or until golden brown on the top.
Note: I have made different versions of this recipe (adding dried currants as well as raisins].
Winter Squash and Sausage Penne


Ingredients:
penne pasta, sweet onion, garlic cloves, olive oil, white wine, bay leaves, chicken broth, fresh sage, ground cinnamon, ground nutmeg, half-and-half cream, salt, pepper, romano cheese

Directions:
Cook pasta according to the package directions.
In a large skillet, brown the sausage over medium-high heat. Drain, reserving 2 teaspoons of the drippings, and set aside.
Reduce heat to medium.  In the same skillet, saute the onion and garlic in olive oil and the reserved drippings until the onions just begin to brown.
Add the wine and bay leaves, bringing the mixture to a boil over medium heat, then turning the heat to medium-low and simmering until reduced by half.
Stir in the chicken broth, the winter squash, half of the sage, and the cinnamon and nutmeg.  Continue to simmer over low heat for 2 or 3 minutes.
Add the half and half, salt and pepper, and transfer the sauce to a food processor or blender and process until smooth.
Return sauce to the skillet and stir in the sausage and pasta.  Cook and stir over low heat until heated through.
Before serving, sprinkle with Romano cheese and the remaining sage.
Lime and Cumin Roasted Chicken


Ingredients:
chicken, lime, lime, paprika, cumin

Directions:
Put chicken into a roasting pan and pour lime juice over the chicken., Sprinkle all of the spices over the top of the chicken and the sliced lime., Preheat the oven at 350., Roast the chicken,covered, for 1 hr., Turn to oven to broil and broil., uncovered, for 15 min while basting every few minutes.
Lemon Potatoes


Ingredients:
potatoes, lemon juice, olive oil, water, garlic cloves, oregano, salt, pepper, rosemary

Directions:
"Place potatoes into a 9x13 inch pan. Whisk remaining ingredients together, then pour over potatoes to coat. Bake uncovered at 325 degrees for 2 hours, turning occasionally. You can reduce the baking time by increasing the oven temperature, but if you have the time a slow oven is better. Enjoy!"
Pesto Alfredo Sauce
Category: side-dish
By Sarah Dipity

This simple alfredo sauce is quick and full of flavor. Not as thick as traditional sauce but it also doesn't have as much fat or calories. Serve over cooked fettuccine noodles and sprinkle with Parmesan.

Ingredients:
1 cup half-and-half
¼ cup prepared pesto
2 tablespoons butter
¼ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
Stir half-and-half, pesto, butter, garlic powder, salt, and pepper together in a skillet over medium-low heat; cook until hot, about 8 minutes.

Prep time: 5 mins
Cook time: 8 mins
Total time: 13 mins
Yields: 3 servings

Calories: 277.1
Fat: 26.4 g
Saturated fat: 13.2 g
Carbohydrates: 5.1 g
Sugars: 0.2 g
Dietary fiber: 0.6 g
Protein: 6.3 g
Cholesterol: 56.9 mg
Sodium: 343.3 mg
Cherry Chocolate Cake


Ingredients:
eggs, vanilla, water, cherry pie filling, sugar, milk, butter, vanilla

Directions:
Preheat oven to 350 degrees.
Put cake mix, eggs, vanilla, water, and pie filling into a large bowl; mix together by hand.
Spray a 9 X 13 inch pan with cooking spray.
Pour cake batter into pan.
Bake for 35 to 40 minutes.
Cool cake.
To make frosting:  put sugar, milk, and butter in a medium sized saucepan.
Bring to a boil.
Let boil for 1 1/2 minutes, stirring constantly.
Remove from heat;  add chips and vanilla.
Use hand mixer and beat at high speed until desired consistency.
This sets quickly so spread onto cake immediately.
Vegan Breakfast Couscous With Fresh Fruit


Ingredients:
soymilk, banana, cinnamon, cardamom, salt

Directions:
*NOTE: Regular cow's milk can be substituted for the soy milk.
In a small pot on high heat, bring the milk substitute and juice of choice just to a boil.
Reduce heat and stir in the couscous with a fork. Cover and simmer for 2-3 minutes.
Turn off heat, leave pan on element, and allow to stand a few minutes.
If desired, season with salt. Serve with fresh fruit and a sprinkle of cinnamon or other favorite spice.
Yield: 1 medium or 2 small servings.
Moroccan Eggplant and Chickpeas


Ingredients:
onion, garlic cloves, red bell pepper, eggplant, red pepper flakes, turmeric, garam masala, garbanzo beans, lentils, tomato sauce, vegetable broth, vegetable broth, raisins, fresh cilantro

Directions:
Slice onion and press garlic and let sit for at least 5 minutes to bring out their health-promoting properties.
Heat 1 TBS broth in a 10-12 inch skillet. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently. Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute, and add broth and tomato sauce.
Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.
Add garbanzo beans, lentils, red chili flakes, and raisins.
Simmer for another 5 minutes.
Season with salt and pepper.
Serve sprinkled with chopped cilantro.
Sourdough Rolls


Ingredients:
all-purpose flour, flour, vital wheat gluten, water, salt, honey, olive oil

Directions:
Soak 1 teaspoon dried starter in 1 tablespoon lukewarm purified or spring water for a few minutes to soften.
Stir in 1 tablespoon all-purpose, cover loosely with plastic and let sit at room temperature for 24 hours. Stir once or twice during this 24 hours.
Stir in another tablespoon of flour and 1 teaspoon of purified water and let it sit as before. Within the next 24 to 36 hours you will most likely start to see the bubbling action of fermentation begin.
Stir in 1/3 cup flour and 1/4 cup of water. Over the next 24 hours, stir the starter at least twice.
Stir in 2/3 cup flour and 1/2 cup of water. Over the next 24 hours, stir the starter at least twice. By the time you're done with this, you'll have enough starter to proceed with the recipe.
Stir yeast and honey into 1 cup of warm water . Allow to sit for a few minutes, until foamy.
Add yeast mixture, sourdough starter, and all remaining ingredients to the bowl of a mixer with dough hooks. Mix on low setting until the dough starts to pull away from the sides.
Turn dough out on a lightly floured surface with whatever didn't get incorporated from the bowl. Knead the dough to incorporate the remaining flour until the texture is consistent.
Spray the mixing bowl with nonstick cooking spray and return the dough to the bowl. Cover the bowl with plastic wrap and allow to rest at room temperature until it doubles in size, at least an hour.
Separate dough into 24 equal-sized balls and place on a baking sheet that's been sprayed with nonstick cooking spray. Allow to sit at room temperature until doubled in size, about an hour.
Preheat oven to 375 degrees. Make sure to only bake a single layer of rolls at any given time. Use another baking sheet on the lowest rack, and add ice cubes to the rack. The steam from the ice will create a crisp surface on the rolls.
Bake the rolls in batches for about 15 minutes, or until golden brown. Remove rolls immediately from baking sheets and place on a cooling rack. Repeat for remaining rolls.
Turkey for the Holidays


Ingredients:
turkey, red onion, rosemary, poultry seasoning, ground sage, black pepper, butter, low sodium chicken broth

Directions:
Preheat oven at 325ºF. Remove neck and giblets; set aside. Thoroughly rinse the turkey under cold water and drain well.
Transfer it to a cutting board and tuck wings under. Add onions, rosemary sprigs and freshly ground black pepper to the bird’s cavity.
Using a rubber spatula, gently slide it between the skin and the meat of each breast half to separate it making sure not to pierce or break the skin. Take about 2 tablespoons of Basil Lemon Butter per breast, slide it under the skin and move it around to evenly distribute it. Rub regular butter all over the bird and transfer to a roasting pan.
Season the turkey generously with paprika and more freshly ground black pepper. Pour chicken broth around the outside to jump start the pan juice. Cover legs with foil and loosely place a sheet of foil on top of the breast. Insert a probe in the thickest part of the thigh and transfer the pan to the preheated oven. Cook until the internal temperature reaches 170ºF, basting often, about 3 ½ hours depending on the size of the turkey.
Remove the foil during the last hour of cooking. Baste the turkey with the pan juices. For brown crusty skin, increase temperature to broil. Remove turkey from oven, baste with broth from roasting pan, transfer to a serving plate and cover with a doubled sheet of aluminum foil; allow to rest in a warm area for 10 to 15 minutes before slicing.
NO BAKE White Chocolate Cheesecake (and not so bad 4 u!)


Ingredients:
graham cracker pie crust, fat free cream cheese, fat-free cool whip, white chocolate chips

Directions:
Melt chocolate chips in the microwave for a minute, stir, then cook for another minute and stir (if it still needs more time then do more until the chips are melted... BUT DO NOT BURN!].
Cube cream cheese and add to the white chocolate.
Mix with beaters until smooth.
Fold in whip cream until completely incorporated.
Pour into graham cracker crust.
Refrigerate for 4 hours or until firm.
Orange Marmalade Glazed Pork


Ingredients:
light soy sauce, orange marmalade, honey, red wine vinegar, red pepper flakes, green onions

Directions:
In a saucepan, bring the first 5 ingredients to simmer. mix to combine and cook for about 3-4 minutes.
Remove and cool to room temperature.
Preheat oven to 350°F degrees.
Place pork in baking dish and spread 1/3 of marmalade mix over the.top. Bake until the internal temp reaches 140°F degrees, about 40-60 minutes .(depending on the size of the pork.].
Baste with remaining marmalade twice more during the cooking time.
DO NOT OVERCOOK; the pork will continue to cook even after removing from the oven.
Sprinkle with chopped onions, if desired.
Let rest for 20 minutes before slicing.
Quick & Easy Tuscan Bean Soup


Ingredients:
onion, olive oil, cannellini beans, reduced-sodium chicken broth, cracked black pepper

Directions:
In a Dutch oven, cook and stir carrots and onion in 1 tablespoon olive oil over medium-high heat 3 minutes.  Add beans, broth and seasoning.  Bring to boiling; slightly mash beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.
Meanwhile, in large skillet, heat remaining oil over medium-high heat.  Add spinach and toss 1-2 minutes, just until wilted.  Remove from heat.  Ladle soup, top with the spinach and sprinkle with the pepper.
Olive Oil, Herb and Garlic Bread


Ingredients:
olive oil, lemon, garlic cloves, chives, flat leaf parsley, dill

Directions:
Pre heat oven to 200 degrees Celsius., Cut bread into 1.5 cm thick slices but do not cut all the way through., Place oil, lemon rind, garlic, herbs, salt and pepper into a bowl., Mix well, brush over both sides of each slice of bread., Wrap bread tightly in foil., Place on baking tray., Bake 20 - 25 minutes or till hot., Slice all the way through and serve.
Couscous for Breakfast!


Ingredients:
milk, couscous, salt, rose water, sugar, honey, ground cardamom, roasted pistachios, strawberry, milk

Directions:
Bring the milk to the boil without scorching.
As soon as the milk starts to boil, stir in the couscous with a fork. Add a pinch of salt.
Reduce heat, cover and cook on low for 4 minutes.
Remove from heat and stir in the rose water or almond extract.
Garnish couscous with dried fruit, sugar, cardamom and nuts. If you wish, add a few slices of strawberries to each serving.
Also, you can pour a little bit of milk or cream on top.
Serve hot.
Pumpkin Shaped Rolls


Ingredients:
butter, pecan pieces

Directions:
Shape each dinner or Texas roll into a slightly flat ball.
Using scissors, make 6 to 8 cuts, equally spaced, around the outside of each ball about 1/2- inch deep.
Using the handle of a wooden spoon, poke a deep hole into the top of each pumpkin shaped roll.
Place on a sprayed baking sheet and cover with sprayed plastic wrap.
Allow to rise until almost double.
Remove wrap and re-poke stem hole.
Bake at 350°F 15-20 minutes or until golden brown.
Remove from oven and brush with butter.
Insert pecan pieces into pumpkin rolls for stems.
Lentil Soup With Cumin and Lemon


Ingredients:
sea salt, olive oil, onion, leeks, sweet potato, carrot, celery, bay leaf, chard leaves, cumin seeds, cilantro, fresh parsley, cayenne, vegetable broth, lemon juice, olive oil

Directions:
Rinse the lentils and combine them in a large pot with four cups water. Bring to a boil, then lower the heat and simmer the lentils for 25 minutes, or until tender-firm. Stir in a teaspoon of sea salt, remove the lentils from the heat, and skim off any foam that may have formed on top.
Meanwhile, heat two tablespoons olive oil in a large sauté pan, add the chopped onion and a pinch of sea salt, and cook slowly until the onion is soft, about 8-10 minutes. Add the chopped leeks and continue cooking for another twenty minutes, stirring often, until the leeks and onions are turning golden.
Add the onions and leeks to the lentils, along with the diced sweet potato, carrots, celery, another 3 cups water, the remaining half a teaspoon of sea salt and a bay leaf. Simmer the soup gently, covered, for twenty minutes. Meanwhile, wash the chard, slice away the stems, and coarsely chop the leaves. Add the chard and simmer the soup another ten minutes.
Lightly toast the cumin seeds in a dry skillet, then grind them in a mortar and stir them into the soup. Add the cilantro, parsley, a pinch of cayenne, and the vegetable broth. Heat everything together for a few minutes, then add lemon juice to taste.
Drizzle some fruity green olive oil over each steaming bowl of soup as you serve.
Ww Panna Cotta With Strawberry Sauce and Pine Nuts


Ingredients:
unsweetened gelatin, water, sugar, 1% low-fat milk, honey, strawberries, vanilla extract, lemon zest, pine nuts

Directions:
In a small saucepan, sprinkle gelatin over water. Allow to soften, about 5 minutes.
Meanwhile, in a large measuring cup, combine 3 tablespoons sugar, milk, sweetened condensed milk and honey.
Heat gelatin over low heat until dissolved, about 5 minutes. Stir in milk mixture. Remove from heat.
Coat six 1-cup ramekins with cooking spray. Fill each ramekin half way with milk mixture. Chill until firm, about 4 hours or overnight.
To make sauce: In a food processor, purée strawberries. Pour into saucepan. Add 2 tablespoons sugar, extract and zest. Simmer over medium heat until slightly thickened, about 15 minutes. Cool. Keep refrigerated until ready to use.
To assemble: Run a small knife around edge of panna cotta to loosen them. Dip ramekins into warm water for 30 seconds, careful not to get water into ramekins. Invert onto 6 dessert plates. Top each with about 2 1/2 heaping tablespoons sauce and 1/2 heaping teaspoon pine nuts. Serve.
Candle 79's Seitan Piccata


Ingredients:
seitan, whole wheat flour, olive oil, shallot, yellow onion, capers, garlic, dry white wine, fresh lemon juice, fresh parsley, vegan margarine, salt, ground black pepper, caper berries, lemon slice

Directions:
Dredge seitan cutlets in flour, shaking off excess.
Heat 1 to 2 tablespoons olive oil in skillet over high heat. Sauté cutlets in oil 30 seconds per side, or until crisp and golden brown. Remove seitan from skillet, and drain on paper-towel-lined plate.
Add remaining olive oil to skillet, and return to high heat. Add shallots, onion, capers, and garlic, and sauté 1 to 2 minutes, or until softened, stirring frequently. Whisk in wine and lemon juice, and cook 3 to 5 minutes more.
Add broth, and bring to a boil. Reduce heat to medium, and simmer 1 minute to combine flavors. Whisk in parsley, margarine, salt, and pepper. Pour over seitan cutlets, garnish with large caper berries or lemon slices, and serve.
Orange Carrot Salad


Ingredients:
"carrot"

Directions:
Place carrots into a jelly mold, or pretty serving dish,  and gently spread out so the top is fairly even.
Pour jello over the carrots, and refridgerate til set.
Turn out onto serving dish, and serve with BBQ meats.
Spicy Mexican Bean Burger


Ingredients:
small onion, green pepper, frozen corn, carrot, salsa, flour, black pepper, salt, chili powder, cumin, black olives

Directions:
Heat oil in skillet over medium heat.
Add onions, carrots, corn and chopped green pepper.
In the meantime, place beans in a large bowl.
Sauté until vegetables are bright in color.
Add vegetables to beans, blend with hand mixer.
Add remaining ingredients, adding more flour to create a firmer mixture, or more salsa if mixture is too stiff.
Form into balls and smash into patties.
Place on pieces of waxed paper and stack in Tupperware.
Place about 5 sliced olives in middle of patty, smash to seal them inside.
To heat, spray each burger with cooking spray.
Heat over medium heat and cook until browned on one side.
Flip and drop a few drops of hot sauce on burger if desired.
I serve these with salsa, chopped onions and a cheese slice on a toasted burger bun (toast the face in the same skillet used for the burger].
Overnight Blueberry French Toast Casserole
Category: breakfast-and-brunch
By Joshua Dunham

I made this for Christmas morning brunch, perfect to put in the oven and go open presents while it bakes. You can top with syrup or whipped cream or nothing at all. I found several different recipes similar to this one, but none had everything I wanted to do with it, so I thought I'd try to make my own. I think it is a very good start, but please, let me know what you think!

Ingredients:
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
2 tablespoons milk
1 tablespoon vanilla extract, divided
2 cups blueberries, divided
2 loaves French bread, cubed
2 cups milk
8  eggs
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Directions:
Mix cream cheese, confectioners' sugar, 2 tablespoon milk, and 1 teaspoon vanilla extract in a bowl until smooth and creamy; fold in 1 cup blueberries. Cover the bottom of a 10x14-inch baking dish with 1 layer bread cubes. Spread cream cheese mixture over bread layer; top with remaining bread cubes. Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover dish tightly with aluminum foil and refrigerate, 8 hours to overnight. Remove from refrigerator 30 to 60 minutes before baking. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven for 45 minutes. Remove foil and continue baking until center is set, about 30 minutes.

Prep time: 30 mins
Cook time: 1 hr 15 mins
Total time: 9 hrs 45 mins
Yields: 10 servings

Calories: 494.1
Fat: 14.6 g
Saturated fat: 7.3 g
Carbohydrates: 71.7 g
Sugars: 20.5 g
Dietary fiber: 3 g
Protein: 19.3 g
Cholesterol: 177.6 mg
Sodium: 734.3 mg
Pound Cake S'mores


Ingredients:
"mini marshmallows"

Directions:
Place pound cake slices on a baking sheet.
I line the sheet with foil for easy clean-up.
Sprinkle each slice with marshmallows and chocolate chips.
Above measurements are approximate for these toppings.
I make sure each slice is covered but not heaping.
Broil 4-6 inches from the heat for 1-2 minutes or til marshmallows are lightly browned.
Transfer to a plate.
Drizzle with caramel ice cream topping and sprinkle on nuts if desired.
Dole® Whip
Category: drinks
By Corinne

My mom and I had this at the Magic Kingdom® in Disney® and it is to die for! Excellent on a hot day as a smoothie and even better when frozen as a sorbet.

Ingredients:
2 (20 ounce) cans crushed pineapple, drained
⅓ cup white sugar
2 tablespoons lemon juice
2 tablespoons lime juice
1 ½ cups heavy whipping cream

Directions:
Blend pineapple, sugar, lemon juice, and lime juice together in a blender until mostly smooth; freeze until slushy consistency, 1 to 2 hours. Stir cream into pineapple mixture until evenly incorporated.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 10 servings

Calories: 217.7
Fat: 13.3 g
Saturated fat: 8.2 g
Carbohydrates: 25.8 g
Sugars: 23 g
Dietary fiber: 0.9 g
Protein: 1.2 g
Cholesterol: 48.9 mg
Sodium: 14.8 mg
Apricot Almond Cinnamon Jam


Ingredients:
apricots, sugar, cinnamon, butter, margarine

Directions:
Pit, do not peel ripe apricots. Finely chop or pulse  in food processor.
In a large saucepan stir together prepared fruit and Certo Crystals.
Bring to a boil over high heat.
Add all the sugar, almond extract, cinnamon and butter.
Return to a hard boil for 1 minute.
Remove from heat. Stir and skim any foam to prevent floating fruit. Pour into warm sterilized jars to 1/4 inch from rim. Cover with lids and screw rings on tightly.
Notes: I process my jam in a boiling water bath, for 5 minutes, to ensure the seals. One year I didn't and had to throw out a lot of jam because the seals failed.
To sterilize I wash and rinse jars, lids and rings. I put the jars and rings on a cake pan in a 225°F oven before I start. I simmer the lids in water.
Times are a estimate; it took about 1/2 hour from start to finish.
Beef Stewed in Red Pepper Paste


Ingredients:
onions, butter, garlic cloves, gingerroot, ground fenugreek, ground cloves, ground allspice, ground nutmeg, paprika, berbere, dry red wine, water, tomato sauce, salt, black pepper

Directions:
In a large stewpot, cook the onions over moderate heat for about 5 minutes, or until they are soft and dry.
Do not let brown or burn.
Stir in the niter kebbeh.
When it heats up, add the garlic, ginger, fenugreek, cloves, allspice, and nutmeg.
Stir well.
Add the paprika and berbere, and stir for 3 minutes.
Add the wine, water, tomato sauce, and salt, and bring the mixture to a boil.
Add the beef and turn the pieces around in the sauce to coat.
Cover the pot and simmer the beef for about 1 hour over low heat.
Season with black pepper.