xiaoxl/recipe_data huggingface dataset:
Bacon Roasted Chicken With Stuffing


Ingredients:
whole chickens, bacon, butter, salt, black pepper, paprika, thyme, herb seasoned stuffing mix, bacon, butter, celery, garlic, salt, black pepper, poultry seasoning, chicken broth, evaporated milk, egg

Directions:
Preheat oven to 350'.
Wash and prepare whole chicken, drain excess water off chicken.
Mix together melted butter and salt,black pepper,paprika,Thyme and Old Bay Seasoning and brush over the chicken.
Place in a roasted pan and set aside.
In a large sauce pan add bacon pieces and butter, begin to fry pieces and add onion and celery. Saute lightly.
Add minced garlic and stir to combine.
When onion has turn lightly brown add chicken broth and herb stuffing. Stir well.
Add salt,pepper and poultry seasoning and let  simmer til mixture is not completely dry. (still moist like]
Turn into a bowl and stir in egg and evaporated milk.
Add stuffing to the cavity of the whole chicken.
Add 3-4 slices across top of the whole chicken and place in oven and bake 2hrs or until done.
After a hour cover with foil to reframe from over browning.
The last 20 minutes uncover chicken and let brown alittle more.
NOTE: If you have some stuffing mix lefted over you can bake the rest in a lightly greased baking dish or you may just bake the stuffing separate from the chicken at 350' for 30 minutes (depending on the amount lefted over].
Granny's Sweet Potato Bread
Category: breakfast-and-brunch
By Jessica Shelton

One of my favorite recipes made by my grandmother and handed down to me. My Granny made this bread as a sweet treat, but it was great for breakfast.

Ingredients:
1  sweet potato
1 ¼ cups white sugar
½ cup canola oil
2  eggs
1 ⅔ cups sifted self-rising flour
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅓ cup water
½ cup chopped pecans  (Optional)
cooking spray
1 cup brown sugar
1 teaspoon butter
½ cup chopped pecans  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Wrap sweet potato in aluminum foil. Bake sweet potato in the preheated oven until easily pierced with a fork, about 1 hour. Set aside to cool. Whisk white sugar and canola oil together in a bowl. Add eggs; mix well. Sift flour, cinnamon, and nutmeg into sugar mixture. Slowly whisk water into flour-sugar mixture until incorporated. Peel sweet potato; mash into the batter. Fold in 1/2 cup chopped pecans. Reduce oven temperature to 320 degrees F (160 degrees C). Spray a 9x5-inch loaf pan with cooking spray. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour. Heat brown sugar and butter in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Add 1/2 cup chopped pecans and stir to combine. Remove from heat. Pour glaze over bread.

Prep time: 20 mins
Cook time: 2 hrs 5 mins
Total time: 2 hrs 25 mins
Yields: 1 5x9-inch loaf

Calories: 396.3
Fat: 17.6 g
Saturated fat: 1.8 g
Carbohydrates: 58 g
Sugars: 40.1 g
Dietary fiber: 2.2 g
Protein: 4 g
Cholesterol: 31.9 mg
Sodium: 252.9 mg
Turkey Crescents


Ingredients:
celery, onion, margarine, dill weed

Directions:
In a large non-stick skillet, saute celery and onion in margarine for 3-4 minutes or until tender.
Add turkey, soup, salt and pepper to taste; stir to mix well and until heated through.
Take skillet off of heat and set aside.
Separate crescent dough into 24 triangles.
Spoon 1 tablspoon turkey mixture on the wide end of each triangle.
Roll up starting at the wide end.
Place rolls, point side down, on greased baking sheets.
Curve ends inward to form crescent shape.
Sprinkle lightly with dill or other topping of choice.
Bake at 350 degrees for 8-9 minutes or until golden brown.
Serve while warm.
Millie's Magnificent Fried Chicken


Ingredients:
boneless skinless chicken breasts, all-purpose flour, seasoning salt, garlic powder, eggs

Directions:
To cut down some frying time, you can partially cook chicken.  Sometimes I boil pieces or will cook in a frying pan with some extra virgin olive oil.
In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper.
In a shallow bowl, beat the eggs.
Dip the chicken pieces in egg and roll or shake in flour mixture.  Dip back into eggs and then back into flour mixture for double coating.
In a large skillet, heat oil for frying.
Fry coated chicken on each side for about 5 minutes.
Cover skillet and cook on lower heat for about 10 minutes.
Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy.
**Chicken is done when no longer pink inside and juices run clear.**.
Drain fried chicken on paper towels and keep warm in oven until ready to serve.
In fryer, I heat to 350-400 degrees F.
Drop chicken in the basket and fry for about 7 minutes or until chicken is crispy and fully cooked.  *This is the reason that I partially cook the chicken - to make sure that it gets thoroughly cooked and so it stays juicy*
Eat with favorite dipping sauce or just crispy!  ENJOY!
Sweet & Sour Short Ribs


Ingredients:
flour, onion, ketchup, cider vinegar, Worcestershire sauce, soy sauce, brown sugar, water

Directions:
Preheat oven to 350* F.
Rinse ribs to remove any bone fragments and pat dry. Combine flour, salt, and pepper in a large Ziplock bag; add ribs and shake until well coated.
Lay ribs in a roasting pan or casserole (at least 2 inches deep]. Top with onion rings.
To make sauce, combine remaining ingredients and mix well. Pour sauce evenly over ribs and onions.
Cover and bake at 350* F for 2 1/2-3 hours or until ribs are very tender. Serve with onions and sauce.
O' Henry Bars
Category: desserts
By Dee

Very good bars.

Ingredients:
4 cups rolled oats
1 cup packed brown sugar
1 cup butter
½ cup white corn syrup
1 cup semisweet chocolate chips
¾ cup peanut butter

Directions:
Preheat oven to 350 degrees F (180 degrees C). Mix the oats, brown sugar, butter or margarine, and white corn syrup.  Pat into a 10 x 15 inch pan.  Bake for 10 to 15 minutes.  Do not over bake. Melt chocolate chips and peanut butter.  Spread over baked crust while hot.  Cut into bars right away.

Yields: 2 dozen

Calories: 508.2
Fat: 29.4 g
Saturated fat: 14.2 g
Carbohydrates: 58.8 g
Sugars: 30.8 g
Dietary fiber: 4.5 g
Protein: 8.4 g
Cholesterol: 40.7 mg
Sodium: 199.7 mg
Chicken Cannelloni


Ingredients:
boneless skinless chicken breasts, onion, celery, carrot, parsley, salt, oregano, basil, nutmeg, white pepper, ricotta cheese, parmesan cheese, chicken broth, butter, flour, chicken broth, cheddar cheese, half-and-half cream, monterey jack cheese

Directions:
To make chicken filling:
Cook chicken until pink is just gone - do NOT overcook!Chop finely or grind.
Combine oil, onion, celery, carrots and parsley in saucepan and cook for 10 minutes.
Beat egg yolks in large bowl, add parmesan and ricotta cheeses and beat until smooth. Add salt, oregano, basil, nutmeg and pepper.
Add chicken and broth and beat until well mixed.
This may be covered and refrigerated or frozen until ready to use.
CHEDDAR SAUCE:
Melt butter in sauce pan, add flour and stir until smooth.
Add chicken broth, stirring constantly. Add salt and pepper to taste.
Stir in cheddar cheese until well blended and thick. Now add prepared meat sauce and cream.
Prepare Hollandaise Sauce and add to cheddar sauce.
Cook cannelloni shells according to package directions.
When cool, fill each shell ( a small spoon works well] with approximately 2 tablespoons of chicken filling.
Spoon a thin layer of sauce into two 9"x13" baking dishes.
PLace stuffed shells in dishes side by side 5 to a row. Spoon sauce around and over stuffed shells and sprinkle with Monterey Jack cheese.
Bake at 425°F for 10 minutes until cheese is bubbling. Serve at once.
To make ahead: prepare the entire recipe to the baking stage and freeze.
Beef Parcels With BBQ/Tomato Style Sauce


Ingredients:
spinach, olive oil, diced tomatoes, tomato paste, Worcestershire sauce

Directions:
Blanch spinach in boiling salted water for 30 seconds. Drain and plunge into ice-cold water. Drain well and squeeze out as much liquid as possible with your hands.
Lay out schnitzels on a bench-top and pound with a meat mallet to flatten. Cover with steak sauce, season with salt and pepper and cover each schnitzel with a layer of spinach. Fold in sides and roll up to form long, thin parcels. Secure with string or small skewers.
Heat a little oil in an ovenproof pan and brown beef parcels for 1 minute on all sides. Remove and place to one side. Add stock, tomato purée, tomato paste, and winchester sauce and bring to the boil, then simmer for 5 minutes. Return parcels to the pan so they fit snugly, and simmer gently for 10 minutes.
Remove string or skewers and slice beef parcels to serve. Skim any fat from the surface of the sauce, then adjust seasoning before pouring sauce over beef parcels.
Italian Rustic Spinach Bread


Ingredients:
bread flour, warm water, olive oil, sugar, salt, active dry yeast, cornmeal, frozen chopped spinach, sun-dried tomatoes, dried fennel seed, salt, red pepper flakes, garlic powder, onion powder, olive oil

Directions:
Lightly spoon flour into measuring cup and level off.
In large bowl, combine flour, sugar, salt and yeast.
Add warm water and oil, mix well with fork.
Turn dough out onto lightly floured board and knead at least 10 minutes until smooth.
Spray a bowl with cooking spray and place dough inside, and cover with plastic wrap and cloth towel.
Let rise in warm place (80-85F] for 30-40 minutes.
Sprinkle ungreased cookie sheet with cornmeal.
Punch down dough and cover with inverted bowl, and rest for 15 minutes.
Divide dough into two loaves.
Roll out one loaf at a time into approximately 12"x14" and spread spinach mixture evenly all over surface.
Roll up tightly tucking in sides and set aside on a cookie sheet that is lightly covered with cornmeal.  Cover with plastic wrap and cloth towel.
Let loaves rise for another 30-40 minutes.
Heat oven to 375°F.
With a sharp knife cut several deep diagonal slits on top of each loaf.
Brush tops with beaten egg white.
Bake for 25-35 minutes or until loaves sound hollow when lightly tapped.
Cool slightly and serve warm.
Note:  For freezing, cool completely and wrap in aluminum foil.  Reheat in oven at 350F for 15 minutes.
Filling Directions:
Place thawed spinach in large frying pan over low flame.
Mix in the balance of ingredients and continue cooking for 8-10 minutes.
Cool.
With your hands, squeeze out as much liquid as you can and set aside.
Grilled Reuben Sandwich


Ingredients:
Dijon mustard, swiss cheese, corned beef, sauerkraut, fresh pepper, butter

Directions:
Spread 1 teaspoon mustard on each slice of bread. Spread 1 tablespoon dressing on mustard, then top with one slice of cheese.
Divide corned beef between two slices of bread. Divide sauerkraut and place on meat; grind over pepper.  Top with other slice of bread.
Method 1:  Pan Grilled:
Spread outside bread with 1 tablespoon butter. Melt the remaining 1 tablespoon butter in a large nonstick frying pan over medium heat.
Add sandwiches, unbuttered side down, and fry until golden, about 5 minutes each side. Turn and brown the other side.
Method 2:  Oven Grilled.
Preheat oven to 400°F.
Spread one tablespoon butter on top of bread and then carefully flip sandwich over onto a sheet pan. Butter top piece of bread and bake for about 10 minutes, or until browned and cheese is melted.
Low Carb Hash Browns (Not Really Potatoes)


Ingredients:
zucchini, egg, onion, cheese, seasoning salt, black pepper

Directions:
Mix all of the ingredients together in a bowl.  Heat the oil in a saute pan, divide the mixture into 2 and place each into the saute pan.
Smash the zucchini down with the back of a spoon to form patties.
Cook for 4 minutes, then with a spatula flip them over like pancakes and cook for an additional 3 minutes.
Enjoy!
Spiced Peach Bread


Ingredients:
flour, sugar, baking powder, salt, baking soda, cinnamon, ginger, ground cloves, butter, eggs

Directions:
Blend all ingredients together by hand until moistened., Bake in a greased and floured bread pan at 350-375 for 60-70 minutes.
Tomato and Avocado Salad
Category: salad
By AUSSIEBEAR

A very simple, very delicious salad, that makes a perfect starter for dinner parties.

Ingredients:
1 teaspoon Dijon mustard
¼ cup extra-virgin olive oil
½ cup balsamic vinegar
1 pinch ground black pepper
1  avocado - peeled, pitted and sliced
2 small tomatoes, each cut into 8 wedges

Directions:
In a small bowl, whisk together the mustard, olive oil, balsamic vinegar and pepper.  Arrange the slices of avocado and tomato alternately like the spokes of a wheel on one big serving plate, or individual plates. Drizzle lightly with the dressing, and serve immediately.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 236
Fat: 21.5 g
Saturated fat: 3 g
Carbohydrates: 11.1 g
Sugars: 5.9 g
Dietary fiber: 4 g
Protein: 1.5 g
Sodium: 44.8 mg
Cherry Crostata


Ingredients:
flour, butter, sugar, salt, lemon, zest of, sweet cherries, powdered sugar

Directions:
Prepare crostata dough: Sift 2 1/2 cups flour.
Place flour, butter (minus 1 tablespoon], sugar, salt, and lemon zest in food processor.
Pulse until mixture is moistened and crumbly.
Add egg yolks and pulse until mixture just begins to form a ball of dough.  (Crust can be mixed by hand if you do not have a food processor].
Remove dough and flatten into a disk.
Wrap in plastic wrap, and refrigerate for 45 minutes.
Preheat oven to 350°F.
Unwrap dough and place it on a floured work surface.
I have a little better luck rolling out the dough if I let it come back to room temperature a bit.
Roll out crust into a circle about 12 inches in diameter.
Transfer circle to a parchment lined baking sheet.
Using a fork, prick holes in the crust about 5 or 6 times.
In saucepan over low heat, warm cherry (or strawberry] jam with remaining 1 tbsp butter.
Spread warm jam in a thin layer over the crust, leaving about 1 1/2 to 2 inches around the edges for a border.
Spread fresh cherries over the jam.
Fold the outer edges of the dough over the fruit, leaving about a 6-8 inch circle of the cherries showing in the middle.
I turned the halved cherries that were visible in the middle skin side up to make the crostata look a bit more uniform.
Bake until golden brown, about 30 minutes.
Let cool.
Dust with powdered sugar if desired, and serve.
Spring Risotto With Peas and Zucchini


Ingredients:
reduced-sodium chicken broth, butter, zucchini, coarse salt, pepper, onion, arborio rice, dry white wine, parmesan cheese

Directions:
Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.
Reduce heat to medium-low. Add onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.
Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more], until rice is tender, 25 to 30 minutes total.
Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese.
High Fiber Low Calorie Bran Muffins


Ingredients:
whole wheat flour, baking soda, cinnamon, nutmeg, golden raisin, buttermilk, water, banana, vanilla extract

Directions:
Preheat oven to 400 degrees. Spray muffin tins with Pam and set aside.
Mix all dry ingredients, including raisins, in a large bowl.
Blend egg whites, buttermilk, water, mashed banana and extracts in a medium bowl.
Add wet ingredients to dry and stir until thoroughly combined. Fill each muffin tin 1/2 full.
Bake 15 minutes. Let cool on a wire rack. Freeze leftovers and defrost as needed.
Philly Cheese Steak Soup


Ingredients:
butter, all-purpose flour, green pepper, fresh mushrooms, milk, provolone cheese, salt, black pepper

Directions:
Melt butter in large, heavy-bottomed stock pot or Dutch oven over medium heat.
Add green peppers, onion, and mushrooms and saute until tender (about 5 minutes].
Add flour and cook another 5 minutes stirring often. This is an important step to cook out the flour taste.
Slowly whisk in milk and bring to a simmer stirring often until soup thickens.
Reduce heat to medium low and stir in beef consomme, salt and pepper.
Slowly stir in provolone until all is melted and incorporated into soup.
Remove from heat and stir in roast beef.
Serve with a crusty loaf of french bread.
To freeze: Prepare soup as directed and allow to cool. Place in rigid freezer container. Seal, label and freeze.
To serve: Thaw in fridge. Reheat in microwave or on stovetop,stirring to recombine the soup.
Blueberry-Orange Muffins


Ingredients:
oranges, margarine, Crisco shortening, eggs, milk, flour, sugar, baking powder, baking soda

Directions:
Preheat oven to 375°F, Lightly grease muffin cups or spray with cooking spray., Place orange pieces in blender and blend until finely chopped., Add margarine, eggs, and milk and blend until well mixed., Combine flour, sugar, baking powder, and baking soda in a large bowl., Make a well in center and add orange mixture, stirring just until moistened., Fold in blueberries., Fill muffin cups and bake for 22-25 minutes or until golden., Cool 10 minutes in pan before removing.
Strawberry Gelato


Ingredients:
strawberries, white sugar, lemon juice, half-and-half

Directions:
Cut stems and non-red parts from strawberries and discard. Cut strawberries into quarters.
Mix strawberries with sugar and lemon juice to coat fully. Allow to rest at room temperature for half an hour (this process macerates the strawberries to draw more flavor out of them].
Transfer strawberry mixture to a food processor. Puree with 1 cup of half-and-half. Transfer to a plastic container with a lid and repeat for the remaining strawberries and half-and-half.
Move container of strawberry mixture to freezer and freeze for at least 4 hours, stirring every hour to scrape gelato from edges of container. Continue freezing until it reaches desired consistency. Churn in an ice cream mixer in batches for a few minutes at a time then serve.
Low-Carb Zucchini Chips
Category: appetizers-and-snacks
By lxydn

If you are looking for an alternative to potato chips you have to give zucchini chips a try as a clean and healthy snack. Zucchini chips taste amazing and they are low carb, paleo and gluten free. They are simple to make but they do take time to bake. You could use a food dehydrator too if you have one (I don't).

Ingredients:
2 large large zucchini, thinly sliced
1 tablespoon olive oil, or to taste
sea salt to taste

Directions:
Preheat oven to 250 degrees F (120 degrees C). Arrange sliced zucchini on a baking sheet. Drizzle lightly with olive oil and sprinkle lightly with sea salt. Bake in the preheated oven until completely dried and chip-like, about 1 hour per side. Allow to cool before serving.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 2 hrs 10 mins
Yields: 2 servings

Calories: 111.4
Fat: 7.3 g
Saturated fat: 1.1 g
Carbohydrates: 10.8 g
Sugars: 5.6 g
Dietary fiber: 3.6 g
Protein: 3.9 g
Sodium: 192.4 mg
Anne's Chocolate Fudge Frosting


Ingredients:
vegetable shortening, icing sugar, milk

Directions:
Put 2 inches of water in the bottom of a double boiler.
Add the chocolate chips and vegetable shortening to the top of double boiler.
Allow the chocolate and shortening to melt.
Stir in the sugar a little at a time.
Add the milk.
Remove the top pot from the heat.
Beat frosting with the electric mixer until it is thick and creamy--about 5 minutes.
With a metal spatula or knife, spread about 1/3 of the frosting between the two layers and use the rest to cover the top and sided of the cake.
Eggless Egg Salad


Ingredients:
extra firm tofu, vegan mayonnaise, Dijon mustard, turmeric, dried dill, scallions, celery rib, apple cider vinegar, salt, pepper

Directions:
Slice one-third of the tofu and mash in a bowl.
Add the other ingredients in whatever order you wish.
I like to slice and cube the remaining tofu so it resembles the egg salad I grew up with: kind of chunky with the yolks fully incorporated.
Enjoy on rye bread or on crispy crackers.
Bon appetite!
Spiced Apple Oatmeal


Ingredients:
boiling water, oatmeal, brown sugar, cinnamon, nutmeg, ginger, granny smith apples

Directions:
Cook oatmeal in boiling water, according to package instructions., When oatmeal is nearly cooked, stir in brown sugar, cinnamon, nutmet and ginger., Add chopped apple and cook for about a minute or until the apples are hot., Sprinkle with nuts and serve.
Eggplant Boats With Tuna and Capers


Ingredients:
eggplants, olive oil, sea salt, shallots, cherry tomatoes, canned tuna, capers, sea salt, black pepper, dried basil, tomato puree, mozzarella cheese, parmesan cheese

Directions:
Slice each eggplant in half lengthwise. With a spoon remove the flesh from the center of the eggplant halves, leaving a ¼ inch rim around each. Reserve 100 g of the scooped out flesh.
Place the scooped out eggplant halves on a large baking sheet lined with silicone or parchment paper. Grease them with olive oil (1 tablespoon], inside and outside, season with sea salt. Bake in the oven at 200°C for about 30 minutes until golden. Remove from the oven and set aside.
Chop in a food processor 100 g of the scooped out eggplant flesh and sauté for 5-7 minutes in 1 tablespoon of olive oil, until tender. If necessary, add a little water. Set aside.
Sauté shallots for 4 -5 minutes in ½ tablespoons of olive oil until soft and golden-brown in color. Stir into the tuna mixture.
Sauté cherry tomatoes in ½ tablespoon olive oil in another skillet for about 5 minutes, stirring occasionally, until lightly browned.
Mix and combine chopped eggplant flesh, cherry tomatoes, fried shallots, tuna, capers, salt, pepper, basil and tomato puree.
Stuff evenly the scooped out eggplant halves with the tuna mixture. Top with grated mozzarella, then Grana Padano and finally breadcrumbs. Sprinkle with 1 tablespoon of olive oil. Return to the oven and bake for 10 minutes until the cheese has melted.
Chocolate Skewered Bacon


Ingredients:
bacon, shortening, pecans, pistachios, coconut, kosher salt

Directions:
Thread each bacon strip onto a wooden skew.
Place on a rack in a large baking pan.
Bake at 400º F for 20-25 minutes or until crisp.
Cool completely.
In a microwave, melt candy coating, stir until smooth.
Combine chocolate chips and shortening, melt in a microwave and stir until smooth.
With a pastry brush, coat the bacon strips on both sides with the melted coatings.
Top each strip as desired and place on waxed paper lined baking sheets.
Refrigerate until firm.
Store in the refrigerator.