xiaoxl/recipe_data huggingface dataset:
Chicken Tetrazzini


Ingredients:
linguine, boneless skinless chicken breasts, butter, olive oil, salt, pepper, mushroom, onions, garlic cloves, dried thyme, fresh thyme, poultry seasoning, dry sherry, dry white wine, flour, half-and-half, milk, chicken broth, ground nutmeg, flat-leaf Italian parsley, parmesan cheese

Directions:
Preheat oven to 375.  Spray a 9 x 13 baking dish with Pam.
Cook pasta per package directions.  Drain and set aside in large bowl.
Cut chicken into bite-sized pieces and sprinkle with salt & pepper.
In a Dutch oven, melt 2 Tbs. butter and 1 Tbs. olive oil over medium/high heat.  Saute chicken until light golden.  Remove from pan and place in bowl with pasta.
Add another Tbs. of butter/olive oil to pan and saute onions and mushrooms until lightly golden; 10-15 minutes. Reduce heat to medium/low.  Add garlic, thyme, 1/2 of the Italian seasoning, and 1/2 of the poultry seasoning.  Lightly saute another 2 minutes - don't burn garlic. Deglaze with sherry and reduce until no longer liquidy.  Pour over chicken & pasta in bowl.
Melt 3 more Tbs. of butter and remaining olive oil.  Add flour and stir constantly for 2 minutes.  Whisk in half-and-half, broth, nutmeg, and remaining salt & pepper.  Bring to a boil and simmer until thickened; ~5 minutes.
Stir in the peas, parsley, and chicken/mushroom/pasta mixture.  Mix well.  Pour into 9 x 13 pan.
In a small bowl, combine breadcrumbs, Parmesan, and remaining Italian & poultry seasonings.  Sprinkle on top of casserole.  Dot top with remaining butter.  Bake, uncovered, for ~30 minutes, until golden brown and deeeelicious!
Benihana Shrimp Sauce


Ingredients:
mayonnaise, water, sugar, salt, garlic juice, ketchup, ground ginger, dry mustard, paprika, white pepper

Directions:
"Whisk together and add to cooked shrimp. Enjoy!"
Italian Chicken and Rice


Ingredients:
diced tomatoes, white rice, chicken broth, sharp white cheddar cheese, garlic powder

Directions:
I use the eye and palm method of measuring my herbs. So the above measurements are estimated.
Shred cheese and set aside. I use 1/2 the brick. Cover or it will get hard.
Cut chicken into bite sized pieces.
I use either the tenders or 2 boneless skinless breast. depends on what's in the freezer.
In large skillet (w/lid] add broth, tomatoes w/juice, crumble Italian seasoning in fingers as you add to broth and garlic powder based on if you like garlic -- hehehe. I start w/ just a small palm full. Bring broth to low boil. Stir in rice and chicken.
Reduce heat to low simmer and cover. set timer for 20 minute.
Stir in cheese and serve hot -- or warm.
This is one of my partners favorites, and I always add more garlic for him --.
Enjoy!
Fashoulakia (Greek Green Bean Side Dish)


Ingredients:
olive oil, onion, fresh parsley, of fresh mint, fresh dill, dried dill, garlic cloves, green beans, salt, black pepper, stewed tomatoes

Directions:
Heat oil in a stockpot over medium-high heat.
Add onion; sauté 3 minutes.
Add herbs and garlic; sauté 4 minutes.
Add beans and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until beans are tender.
Pig Pickin' Cake


Ingredients:
mandarin oranges in juice, eggs, crushed pineapple, instant vanilla pudding

Directions:
Pre-heat oven to 350°F.
Grease and flour lightly one 13x9-inch pan.
Place all ingredients for cake in mixer bowl and beat with electric mixer until well combined( about 2 minutes].
Bake at 350°F for 25-30 minutes( until toothpick inserted in center of cake comes out clean].
Allow cake to completely cool in pan.
Drain crushed pineapple and reserve juice.
In separate bowl combine crushed pineapple and dry pudding mix.
Fold in whipped topping until well blended.
Poke holes in cooled cake.
Pour 3/4 cup of reserved pineapple juice over cake.
Spread frosting over cake.
Refrigerate for at least 2 hours.
Enjoy!
Beignets
Category: bread
By ginampls

A traditional New Orleans-style recipe for their famous beignets! Grab a cafe au lait and you're set!

Ingredients:
2 ¼ teaspoons active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
½ cup white sugar
1 teaspoon salt
2  eggs
1 cup evaporated milk
7 cups all-purpose flour
¼ cup shortening
1 quart vegetable oil for frying
¼ cup confectioners' sugar

Directions:
In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours. Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels. Shake confectioners' sugar on hot beignets. Serve warm.

Prep time: 30 mins
Cook time: 30 mins
Total time: 3 hrs
Yields: 10 servings

Calories: 542.7
Fat: 17.7 g
Saturated fat: 4 g
Carbohydrates: 82.7 g
Sugars: 15.8 g
Dietary fiber: 2.6 g
Protein: 12.4 g
Cholesterol: 44.5 mg
Sodium: 276.6 mg
Monterrey Chicken


Ingredients:
boneless skinless chicken breasts, rotel

Directions:
1. Boil chicken.
2. Shred chicken (I use chopper or food processor].
3. In a large bowl mix all ingredients.
4. Place all ingredients in baking dish.
5. Place in oven for 10-15 minutes until cheese has melted.
6. Enjoy!
Sombrero Cookies


Ingredients:
character(0]

Directions:
To make one, frost the edge of a sugar cookie with white icing and roll it in colored nonpareils.
Next, coat the bottom and the lower edge of a small white gumdrop with frosting. Roll the edge of the gumdrop in the nonpareils, then set the gumdrop in the center of the cookie.
Coffeecake Cupcakes


Ingredients:
unsalted butter, sugar, eggs, flour, baking powder, salt, nutmeg, milk, cinnamon, granulated sugar, light brown sugar, ground cinnamon, unsalted butter

Directions:
Directions:
Blend 1 cup butter with 1 1/2 cups sugar until light and fluffy.
Add the 2 eggs and mix well.
Sift together flour, baking powder, salt and nutmeg.
Add these dry ingredients to the butter and sugar mixture.
Blend in the milk and mix together thoroughly.
Place 1 TBSP of batter in each muffin cup and top with 1 TBSP of cinnamon filling. Using back of spoon, press cinnamon filling lightly into batter, then top with remaining batter. Sprinkle streusel topping evenly over batter.
Bake at 350 until muffins are light golden brown brown and tooth pick inserted into center comes out with a few dry crumbs (about 20-25 minutes] Cool muffins in tin for 30 minutes, then carefully transfer to rack to cool.
Weight Watchers Corn Fritters


Ingredients:
eggs, corn, scallion, salt, black pepper, all-purpose flour

Directions:
In small bowl, beat egg whites until stiff but not glossy; set aside.
In medium bowl lightly beat egg yolks.
Add corn, red pepper, scallions, salt pepper and flour to yolks ; thoroughly combine and then fold in egg whites.
Coat skillet with cooking spray and warm over high heat; when hot, reduce heat to medium.
Spoon heaping tablespoons of batter onto skillet to make each fritter. DO NOT press fritter down with our spatula as they are meant to be fluffy.
Cook about 2 to 3 minutes; carefull flip and cook until lightly browned and cooked through, about 2-3 minutes more.
Remove cooked fritters to a serving plate and cover to keep warm.
Repeat until all bater is used and then serve immediately.  Yield is about 4 fritters per serving.
BBQ Oysters and Olives


Ingredients:
green olives, mozzarella cheese, ground black pepper

Directions:
Finely cut each olive into four slices and layer eight pieces over each oyster in the shell.
Top with a teaspoon (or to taste / fill shell] of shredded mozzarella.
Grind black pepper over the top to taste.
Place over medium heat on BBQ grill plate and cook until cheese has melted and starts to bubble.
Reduce heat and let it simmer around five minutes.
Place on plate and let them sit a few minutes before serving.
Cranberry Chili Sauce for Meatballs


Ingredients:
ketchup, chili sauce, cranberry jelly, white vinegar, orange zest

Directions:
Stir all four ingredients in a medium sauce pan.
Mix well and simmer until warmed through.
Pour over cooked meatballs or heat meatballs in sauce.
To freeze: Double or triple sauce and divide into 3 cup containers or freezer bags. Label and freeze for up to 3 months; Defrost in fridge overnight or in microwave; add cooked meatballs and cook or bake until heated through.
Quick Chicken Souvlakis With Roasted Pepper Hummus


Ingredients:
chicken thighs, dried oregano, pepper, salt, olive oil, lemon juice, lemon, whole wheat tortillas, garbanzo beans, chickpeas, bell peppers, garlic, lemon juice, olive oil, paprika, salt, pepper

Directions:
Cut chicken thigh fillets into cubes.
In a bowl, combine olive oil, lemon juice, lemon zest, dried oregano, salt, and pepper. Add in chicken and toss thoroughly.
Thread chicken into skewers and cook in a grill pan on high heat for 4 minutes per side.
While chicken is cooking, prepare hummus. Add all ingredients to a food processor and pulse until smooth.
Serve with warm wheat tortillas.
Fruit Spread


Ingredients:
pitted dates, water, vanilla essence

Directions:
Place dried apricots, dates, water and vanilla essence in a small saucepan. Heat over a moderately low heat for 5 minutes, stirring occasionally.
Place fruit mixture in the bowl of a food processor and blend until smooth. Cover and refrigerate until required.
Steak Topped With Peppers and Onions


Ingredients:
soy sauce, gingerroot, bell peppers, green onions, cilantro

Directions:
Preheat oven to 375-degrees F.
In a large bowl or marinating dish whisk together marinade ingredients (chili sauce - ginger]; add steaks, turn to coat. Let stand at room temperature for 15 minutes, turning occasionally.
In an oven-proof skillet (I used my heavy cast iron skillet], heat 1/2 tablespoon of the vegetable oil over medium high heat.
Scrape marinade off of steaks (reserving it in the bowl] and salt and pepper steaks. Add steaks to skillet and cook until browned (3-5 minutes]. Turn steaks and transfer skillet to oven. Roast until cooked to desired doneness (5-10 minutes]. Transfer steaks to a cutting board - let rest 10 minutes.
Meanwhile, in another skillet heat remaining oil (1 tablespoon] over medium high heat. Add onions and bell peppers and cook stirring until crisp-tender (3-5 minutes]. Stir in green onions and remaining marinade. Bring to a boil and stir in cilantro.
Cut steaks in half cross-wise and divide among 4 plates, spooning vegetables over top of steaks.
Leek Salad


Ingredients:
lemon, extra virgin olive oil, leeks, tomatoes, cucumber, pitted black olives, cilantro

Directions:
Whisk together the lemon juice, oil, salt and pepper., Toss the dressing with the leeks., Chop the tomatoes and cucumber, seeding them if desired, and add to leeks., Add the olives and cilantro and toss well., Add more salt and pepper if you like and chill for an hour.
Hot Tofu in Spinach Soup


Ingredients:
spinach, soft silken tofu, cornstarch, water, sugar, soy sauce, sake

Directions:
1. In boiling water, simmer Tofu for 2min.
2. To make soupIn another sauce pan, place Dashi stock, sugar, soy sauce, and Sake and heat over medium heat. After boiling, add corn starch?and stir until it thickens. Add edamame, spinach, and 3 pinch of salt. Turn off the burner.
3. Drain tofu in a slotted spoon, and Transfer to a serving bowl.
4. Cover the tofu with spinach soup.
Zucchini Chicken Salad


Ingredients:
zucchini, extra virgin olive oil, lemon juice, boneless skinless chicken breast, red onion, pine nuts, parmesan cheese, of fresh mint

Directions:
In a large bowl, whisk together the olive oil and lemon juice, adding salt and pepper to taste.
Add thinly sliced zucchini to the bowl and toss to coat.
Heat up chicken if cold.
When heated, thinly slice the chicken.
Toss the chicken with the zucchini mixture, spinach, red onion, pine nuts, cheese, and fresh mint.
Serve and enjoy!
Super Easy Oven-Baked Garlic-Parmesan Fries
Category: side-dish
By Anonymous

You will never want to buy fries anywhere else after you see how easy and delicious they come out at home! You can actually taste the potatoes and not the bread crumbs, oil, and salt. Add any other spices of your choice.

Ingredients:
3 tablespoons olive oil
3 medium russet potatoes, or more to taste, sliced into even strips
1 cup grated Parmesan cheese
2 tablespoons garlic powder
1 tablespoon onion powder
½ tablespoon paprika
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Pour olive oil into a large resealable plastic bag and add potatoes. Seal the bag and shake to coat every piece with oil. Combine Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper in a second resealable bag. Pour oiled potatoes into the bag, seal, and toss well to coat. Spread potatoes on the prepared baking sheet. Bake in the preheated oven for 15 minutes. Flip potatoes over and bake until crisp on the outside and soft on the inside, about 15 minutes more.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 322
Fat: 16.2 g
Saturated fat: 4.9 g
Carbohydrates: 33.9 g
Sugars: 3.1 g
Dietary fiber: 4.5 g
Protein: 12 g
Cholesterol: 17.6 mg
Sodium: 899.4 mg
100% Spelt Bread (Bread Machine)


Ingredients:
olive oil, brown sugar, salt, bread machine yeast

Directions:
Please ingredients in loaf pan in order suggested by manufacturer. (The above order is for my Black & Decker bread machine].
Set to Rapid Bake, Light Crust.
Very Basic Easy White Bread


Ingredients:
yellow cornmeal, bread flour, salt, warm water

Directions:
In large bowl combine flour yeast and salt Add water and stir until a stiff dough forms Turn dough out onto a floured surface.
Knead until dough is smooth and elastic Lightly oil bowl and top of dough.
Cover with plastic wrap and leave in a warm place to rise until doubled in size.
Punch down dough.
Divide into two equal pieces.
Shape and place in pans, cover and allow to rise until doubled.
Set oven to 425 degrees Bake until bread is golden brown and sounds hollow when tapped.
Annie's Pandan Waffle


Ingredients:
all-purpose flour, sugar, cornstarch, salt, baking soda, cream of tartar, egg, coconut milk, unsalted butter, pandan extract

Directions:
Turn on your waffle iron.
In one bowl, mix together all the dry ingredients. In a separate bowl, combine the coconut milk, melted butter, egg yolk, and pandan extract. Add the wet ingredients to the dry and gently stir it inches Switch to a folding motion towards the end to incorporate all the flour. The batter will be a little lumpy and thick, but the important thing is not to overmix it.
Whisk the egg white until it forms stiff peaks. Gently fold the egg white into the batter.
Now here comes the easy part. When the iron is hot, ladle some of the pandan waffle batter onto the grid. Close the lid and go get a plate and a fork. Breathe in that wonderful pandan aroma (but be careful not to stick your nose into the steam rising from the waffle maker!] Tell your tummy to stop growling already, because in a couple of minutes it's going to be mighty happy.
When the waffle maker signals that your pandan waffle is ready, lift it out with a fork onto your waiting plate. Put the fork down. Resist the urge to pick up the waffle and jam it into your mouth. Wait for it to cool a little. If you don't, you'll give yourself first-degree burns on your fingertips and that little piece of skin on the roof of your mouth will hang down and bother you for the next two days. Resist!
Go back to step 4 and prep another waffle. There, that ought to be enough time now. Go for it. Forget the fork. Forget syrup. Just pick it up and devour to your heart's content.
Fried Green Tomatoes With Shrimp Remoulade


Ingredients:
creole mustard, ketchup, fresh lemon juice, paprika, white pepper, cayenne pepper, salt, olive oil, celery, scallions, light olive oil, egg, milk, green tomatoes, cornmeal, lettuce, shrimp, remoulade sauce

Directions:
To prepare Remoulade Sauce:
In a bowl, combine mustard, ketchup, horseradish, lemon juice, paprika, white pepper, and cayenne pepper; mix well. Season with salt.
Slowly add oil while whisking vigorously. If needed, add more cayenne pepper and salt, adjusting to taste.
Add celery and scallion; mix well.
Cover and refrigerate until chilled, at least 30 minutes.
To prepare Fried Green Tomatoes:
Heat oil in a sauté pan over medium heat.
Whisk together egg and milk. Dip tomato slices in egg mixture, then coat with cornmeal.
Carefully place tomato slices in sauté pan and cook SLOWLY until golden brown on bottom, then turn and brown the other side. (Note: If tomatoes are cooked too quickly, the outside will brown before the inside is cooked.].
To serve, arrange greens on an individual serving plate. Place fried tomato slices next to each other on the bed of greens. Top each slice with three or four shrimp. Spoon remoulade sauce over shrimp.
Chicken With Cider and Apples


Ingredients:
chicken, butter, apples, salt, pepper, plain flour, cider, bouquet garni, parsley

Directions:
Melt half of the butter in a flame proof casserole, add the chicken and brown all over. Remove from casserole and set aside.
Peel, core and slice2 of the apples, sprinkle with salt and pepper and fry till they start to brown.  Sprinkle in the flour and stir fry till light brown in colour.
Add 11/4 cups of the cider and bring to the boil, stirring constantly to form a sauce.
Replace the chicken and add the bouquet garnis, cover with grease proof paper and a tight fitting lid. Cook in oven  375 degrees for 1 hour.
Peel and quarter the remaining apples, melt 1 oz of butter in a frying pan and fry the apples till golden.  Set aside to keep warm.
When chicken is cooked remove from the sauce and set it aside , keep it warm.
Bring the sauce to a boil and add the remaining cider, stir and add the apples,  cream, and butter, reduce the heat and simmer gently for a couploe of minutes.
Pour the sauce over the chicken and serve.
Old-Fashioned Beef Stew
Category: soups-stews-and-chili
By CORWYNN DARKHOLME

I took my Grandmother's recipe, trimmed the fat and enhanced the flavor.

Ingredients:
1 pound lean beef chuck, trimmed and cut into 1 inch cubes
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
2  onions, thinly sliced
2 cups fresh sliced mushrooms
2 cloves garlic, minced
2 teaspoons tomato paste
2 cups beef broth
4 cups sliced carrots
2  russet potatoes, sliced into 1/4 inch slices
1 cup chopped fresh green beans
1 tablespoon cornstarch
1 tablespoon cold water
¼ cup chopped parsley

Directions:
Coat beef with flour, shaking off excess.  In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes.  Remove beef from stock pot and set aside. Add onions and mushrooms to stock pot and saute for 6 minutes.  Add garlic and saute for 1 minute, continually stirring. Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth.  Add enough water to just cover ingredients and bring to a boil.  Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes. Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans.  Cover partially and simmer for 15 minutes. In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew.  Increase heat and boil uncovered for 1 minute.  Sprinkle with parsley and serve.

Yields: 6 servings

Calories: 328.8
Fat: 15.7 g
Saturated fat: 5.8 g
Carbohydrates: 29.8 g
Sugars: 6.9 g
Dietary fiber: 5.6 g
Protein: 18.1 g
Cholesterol: 53.7 mg
Sodium: 393.4 mg
Uncle Bill's Apple Crisp


Ingredients:
apples, granulated sugar, lemon juice, all-purpose flour, brown sugar, ground allspice, ground cinnamon, fresh lemon rind, margarine, butter, pecans

Directions:
FILLING: Peel, core and slice apples to a mixing bowl.
Sprinkle with sugar and lemon juice and toss gently to coat.
Arrange apples in a 8" x 8" oven proof baking dish to cover bottom of dish evenly; set aside.
TOPPING: Preheat oven to 350 degrees F.
In a mixing bowl, combine flour, brown sugar, allspice, cinnamon and lemon rind.
Using a pastry blender, cut in margarine or butter and blend until mixture is crumbly.
Stir in pecans and mix well.
Sprinkle topping evenly over apples.
Bake in preheated 350 F oven for 40 to 45 minutes or until apples are tender and topping is golden brown.
Remove from oven and let stand for 10 minutes before using.
Serve with ice cream or whipped cream.
Easy Lemon Cake
Category: desserts
By v  monte

I got this recipe from my mother-in-law years ago, and it has always been a family favorite. It is real good for potlucks as it is served right out of the pan.

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package lemon flavored Jell-O®
¾ cup vegetable oil
4  eggs
¾ cup water
¼ teaspoon lemon extract
1 cup confectioners' sugar
4 tablespoons lemon juice

Directions:
Combine gelatin mix and cake mix. Mix well. Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly. Bake according to instructions on back of cake box. To Make Frosting:  Combine confectioners' sugar and lemon juice. When cake is done, and while still hot, ice with frosting.

Yields: 1 - 9x13 inch cake

Calories: 198.7
Fat: 10.2 g
Saturated fat: 1.5 g
Carbohydrates: 25.1 g
Sugars: 17.4 g
Dietary fiber: 0.2 g
Protein: 2.3 g
Cholesterol: 31.4 mg
Sodium: 172.4 mg
Corn Dosa


Ingredients:
onion, green chili, corn, salt

Directions:
Mix chopped onion, chopped chili, ginger-garlic paste, boiled corn in one bowl.
Grind above mixture to fine paste & collect this batter in bowl.
Add Coriander, Rice flour and salt as per taste and mix well , Add some water to get good consistency for Preparing dosa.
Heat non stick pan and prepare dosa.
Barbecue Fries


Ingredients:
olive oil, barbecue sauce, black pepper, paprika, ground cumin, russet potatoes, sour cream

Directions:
Heat oven to 450°F.
Drizzle 1 tablespoon of the oil onto a rimmed baking sheet.
In a large bowl, combine the remaining oil, the barbecue sauce, hot pepper sauce, black pepper, and paprika and cumin (if using].
Cut each potato lengthwise into 8 to 10 wedges. Add them to the bowl and toss. Spread the potatoes in a single layer on the prepared sheet. Bake, turning once, until golden and tender, 25 to 30 minutes. Serve hot with the sour cream for dipping (if desired.
Judy's Sauerkraut
Category: side-dish
By lutzflcat

This is my friend Judy's sauerkraut recipe, and in my opinion, it's simply the best.  Great served with crusty rye bread, mashed potatoes, and freshly cooked apples. Combine the kraut with a meat entree and bake in the oven at a low temperature 1 to 2 hours.  Examples of meat entrees that work really well are small pork roasts, tenderloins, or chops, bratwursts, knockwursts, and kielbasa.  Slow cooker temperatures vary, so this may be done sooner than 8 hours.

Ingredients:
2 pounds sauerkraut, drained
2 tablespoons bacon drippings
2  onion, coarsely chopped
1 ¼ cups beef broth
3  whole cloves
1  bay leaf
4  juniper berries
2 teaspoons caraway seeds
salt to taste
1 teaspoon white sugar, or to taste

Directions:
Place the sauerkraut, bacon drippings, and onion into a slow cooker. Pour in the beef broth, then season with cloves, bay leaf, juniper berries, caraway seed, salt, and sugar. Stir to combine. Cook on Low 8 hours.

Prep time: 15 mins
Cook time: 8 hrs
Total time: 8 hrs 15 mins
Yields: 6 servings

Calories: 71.4
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 14.9 g
Sugars: 6.4 g
Dietary fiber: 6 g
Protein: 3 g
Sodium: 1169.2 mg