xiaoxl/recipe_data huggingface dataset:
Chicken Breasts, Orange Stuffed


Ingredients:
boneless skinless chicken breast halves, salt, pepper, onion, unsalted butter, orange, golden raisin, thyme, egg, milk, unsalted butter

Directions:
Place breast halves, one at a time, between plastic wrap & using a rolling pin or the flat side of a meat mallet, flatten each piece until it is about 1/4" thick.
Pull off the wrap & sprinkle lightly with salt & pepper, if desired.
In a small skillet, saute the onion in 1 Tbsp of butter until tender. Stir in the cubed orange, raisins, 1/4 cup of bread crumbs & thyme.
Spread each breast evenly with the orange & crumb mixture, then roll up each breast with the stuffing inside. Tuck in the ends to help seal.
Beat together the egg & milk, then dip the rolled up breasts into the egg mixture. Roll each breast carefully in the 1 cup of dry bread crumbs, & place in a baking dish with high sides. Cover loosely & refrigerate 30 minutes or until ready to bake.
Preheat oven to 425 degrees F, & bake for 30 minutes until golden brown, basking several times with the melted butter during the last 15 minutes of baking time.
Kunafa the Traditionally Desert


Ingredients:
butter, granulated sugar, water, rose water, vanilla extract, golden raisin, walnuts, granulated sugar, ground cinnamon, ricotta cheese, butter

Directions:
1. In a heavy bottomed saucepan over medium-high heat, add water, the 1 1/2 cups sugar and lemon juice. Stir to combine. Bring to a boil. Let simmer to a syrupy consistency. Remove from heat, let cool and add rosewater or vanilla.
2. Preheat oven to 350 degrees F/180 degrees Celsius Butter a 12-inch round, 2-inch high cake pan.
3. In a large bowl gently loosen kataifi. Mix very well with the 1/2 pound of melted butter. Place blanched almonds in a decorative pattern in the cake pan. Cover with half of the kataifi. Press down lightly.
4. If using the ricotta cheese, spread in an even layer over kataifi, then cover with the remaining half of the kataifi. Press down gently.
5. If using the raisins and walnuts sprinkle an even layer over kataifi. Sprinkle with cinnamon and sugar. Cover with the remainig half of the kataifi. Press down gently.
6. Bake until lightly golden, about 30 to 45 minutes. (Note: the reverse side will be more golden when you turn it out.]
7. Immediately pour cold sugar syrup evenly over the hot kunafa. Let cool completely to room temperature. Invert onto serving plate.
8. If using the ricotta cheese, kunafa should be served warm or hot. It may be difficult to invert with the ricotta filling so cut and serve from pan.
Tomato & Basil Pasta Salad


Ingredients:
rotelle pasta, plum tomatoes, basil, red onions, parmesan cheese

Directions:
Cook pasta as directed on package.
Meanwhile, combine all other ingredients in a large bowl.
Add drained pasta; toss to coat.
Note: Like all pasta salads, this still tastes good the next day, but you might have to add some additional Italian Dressing before eating as it tends to get dried up.
Mexican Potatoes With Cheese - Papas Con Queso


Ingredients:
potatoes, tomatoes, onion, garlic cloves, tomato sauce, chicken bouillon powder, cumin, queso fresco, water, salt

Directions:
Bring jalapenos and tomatoes to a boil.
In blender add water, onion, garlic, cumin, chicken bouillon powder, can of tomato sauce and blend well.
Add boiled jalapenos and tomatoes and pulsate the blender 2 or 3 times just so that the tomatoes and the peppers are still chunky in the sauce. Set aside.
In skillet fry the potatoes until they start to look translucent and remove from fire. It is very important you do this. Don’t fully cook them or else they will end up like mulch latter.
Transfer the semi cooked potatoes to a bigger sauce pot and pour the sauce.
Add cheese and stir well. If needed at salt to taste and bring to a boil.
Serve hot and enjoy with warm tortillas!
Hamburgers Chili Dog Style
Category: main-dish
By Curly Sue

Just like a chili hotdog but with a thin hamburger patty instead! In Des Moines, IA, this is also known as Hamburger Coney Style from Jim's Coney Island.

Ingredients:
1 pound ground beef
1 teaspoon Worcestershire sauce
1 clove garlic, minced
1 tablespoon minced onion
salt and pepper to taste
1 (15 ounce) can chili without beans
6  hot dog buns
6 slices American cheese
3  dill pickles, cut into strips lengthwise

Directions:
Preheat an outdoor grill for high heat, and lightly oil the grate. Mix the ground beef, Worcestershire, garlic, onion, salt, and pepper. Shape into 6 thin patties. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 3 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Place the cheese slices on the burgers during the last minute of cooking. Heat the can of chili in a saucepan until hot. Cut the hamburger patties in half and put two halves into a hot dog bun, side by side.  Place the pickles in the buns and top with chili.

Prep time: 15 mins
Cook time: 6 mins
Total time: 21 mins
Yields: 6 servings

Calories: 423.2
Fat: 21.8 g
Saturated fat: 10.3 g
Carbohydrates: 27.7 g
Sugars: 4 g
Dietary fiber: 1.9 g
Protein: 28.2 g
Cholesterol: 84.5 mg
Sodium: 1013.6 mg
Roast Beef Sandwich


Ingredients:
mayonnaise, horseradish, roast beef, butter, lettuce leaf, tomatoes

Directions:
Combine mayo with horseradish.
Butter rolls <U+0096> this is important as the butter makes a <U+0091>lining<U+0092> to prevent the roll from getting too soggy, and it tastes good too.
Fill rolls with layers of remaining ingredients.
Season roast beef with lots of salt and freshly ground pepper.
Top with mayonnaise.
Amazing Chicken Stew


Ingredients:
bacon, olive oil, vegetable broth, chicken broth, sweet potato, onion, carrot, boneless skinless chicken breasts, bay leaf, Worcestershire sauce, dried basil, dried thyme, garlic, cornstarch, water

Directions:
In large stock pot, cook the diced sweet potato in the vegetable stock over medium-high heat for approximately 10-15 minutes.
Add the chicken stock and bay leaf, reduce heat to medium-low and allow to simmer.
While that's simmering, cook your bacon in a large skillet until it is crisp.
Remove the bacon and let drain on paper towels.
(If you aren't planning to use bacon, this is where you would heat your olive oil].
Add cubed chicken to the bacon drippings (or oil] and cook (over medium heat] until just starting to turn white, stirring frequently.
Crush the basil and thyme and add to chicken, stirring to mix together well.
Add the Worcestershire sauce and let it all cook for about 10 minutes to blend the flavors, stirring every so often.
Remove the chicken with a slotted spoon and add to the simmering stock.
In same skillet put your onion, carrots, and garlic and sauté for about 10 or 15 minutes, stirring occasionally (you just want them slightly tender, not mushy].
Use a slotted spoon to remove the veggies and add them to your simmering stock.
Cover and simmer for approximately 1 hour or until the veggies are the consistency you like.
If not thick enough for you after the hour, mix the cornstarch and water into a "slurry" and add slowly to the stock, stirring constantly, until thickened.
Slowly stir in the cream and allow to warm through.
If you used it, crumble the cooked bacon over top.
Serve with warm rolls.
Pie a La Tamale


Ingredients:
water, onion, cheddar cheese

Directions:
Crush corn chips.  Sprinkle 1/2 package over the bottom of a 9x11-inch baking dish.
Unwrap tamales and arrange over top of crushed chips.
Combine 2 cans of chili and water.
Pour over tamales.
Sprinkle onions over chili.
Sprinkle cheese over onions.
Top with remaining crushed corn chips.
Bake in moderate oven (350°] 35 to 40 minutes.
Lemon Cream Bread


Ingredients:
butter, sugar, eggs, flour, baking powder, salt, evaporated milk, cream cheese, water, pecans, fresh lemon rind, sugar, lemon juice

Directions:
Cream together butter, sugar and cream cheese until light and fluffy., Add eggs one at a time, beating well after each one., Add dry ingredients alternately with milk and water, blending well., Fold in nuts and lemon rind., Pour into greased and floured 9x5x3 inch loaf pan., Bake at 350 degrees about 1 hour or until golden brown., Stir sugar with lemon juice until dissolved., Drip over hot loaf and let stand in pan for 30 minutes., Turn out on rack.
Shrimp Fusilli With Sweet-Pea Pesto


Ingredients:
olive oil, large shrimp, salt, ground black pepper, frozen baby peas, chicken broth, garlic, fresh mint leaves, butter, white wine vinegar

Directions:
Cook pasta according to package directions; drain.  Return pasta to pan to keep warm.
Heat oil over medium-high heat in a 12-inch skillet.  Sprinkle shrimp with 1/4 teaspoon salt and pepper.  Add shrimp to hot oil.  Cook and stir for 3-4 minutes, or until shrimp are opaque.  Remove shrimp from skillet; keep warm.
Pesto:  Add peas, broth, and garlic to skillet and bring to a boil.  Reduce heat and simmer, uncovered, for 3 minutes.  Remove from heat.  In a food processor or blender, add pea mixture, mint, butter, and remaining salt.  Cover and process/blend until smooth.  Add vinegar; pulse to combine.
Pour pesto over pasta and toss gently to combine.  Top with shrimp.
Serve immediately.
Basmati Rice With Carrots, Raisins and Spices (Kabli)


Ingredients:
basmati rice, salt, granulated sugar, cinnamon, ground cardamom, cumin, pepper, carrots, golden raisin

Directions:
Rinse rice under running water until water is clear.
In large bowl, cover rice with water; soak for 1 hour, drain.
Add salt to large pot of boiling water; add rice.
Cover and simmer until tender, 6 to 8 minutes.
Drain, reserving 1 cup (250 mL] cooking liquid; set liquid aside.
Pour rice into large Dutch oven.
In skillet, heat 1 tbsp (15 mL] of the oil over medium-high heat.
Add sugar; stir until dissolved.
Add reserved cooking liquid; bring to boil.
Slowly pour over rice, stirring to coat.
Stir in cardamom, cinnamon, cumin and pepper.
Bake in 450°F (230°C] oven until water is evaporated, about 10 minutes. Reduce heat to 200°F (100°C]; bake, covered, for 1 hour.
Spoon into serving dish, mounding attractively.
Meanwhile, peel and cut carrots into very thin strips or grate coarsely.
In skillet, heat remaining oil over medium-high heat; saute carrots and raisins until tender, about 2 minutes.
Spoon over rice.
Plum Butter Bread


Ingredients:
dried plum, water, lemon juice, honey, sugar, salt, eggs, vanilla, all-purpose flour, active dry yeast, ground cardamom, milk, butter, whole wheat flour, walnuts, ground cinnamon, butter

Directions:
For plum butter, in a saucepan combine plums, water, and lemon juice; bring to boiling then reduce heat.
Simmer, covered, 40 minutes. remove from heat; stir in honey.
Cool, place in a food processor bowl and process until smooth.
Cover and set aside.
In a bowl stir together 2 cups of the all-purpose flour, yeast, and cardamom.
Heat milk, 1/2 cup butter, sugar, and salt until warm (120 degree F to 130 degree F].
Add to flour mixture along with eggs and vanilla and beat with an electric mixer on low speed for 30 seconds.
Beat on high speed 3 minutes.
Stir in whole wheat flour and as much remaining all-purpose flour as you can.
On a floured surface, knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (about 6 to 8 minutes]. Place in a greased bowl, cover; let rise until double (about 1 hour].
Turn out onto a floured surface, divide in half.
Cover; let rest 10 minutes.
Roll each half into a 12x7-inch rectangle and spread each with 1/2 cup of the plum butter to within 1 inch of edges.
Sprinkle with nuts and cinnamon.
Roll up; seal and place loaves, seam down, in two greased 8x4x2-inch loaf pans.
Cover; let rise until nearly double (30 to 45 minutes].
Bake in a 350 degree F oven 30 to 35 minutes or until bread sounds hollow when tapped.
Remove from pans, brush with melted butter.
Cool., serve with remaining plum butter.
Makes 2 loaves (32 servings].
Make-Ahead Tips: Transfer remaining prune butter to freezer container; seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before serving. Cool loaves completely. Wrap bread in foil and place in airtight freezer containers or plastic freezer bags; seal, label, and freeze up to 1 month. Thaw bread for 2 hours at room temperature.
Baklava


Ingredients:
granulated sugar, lemon juice, unsalted butter, phyllo dough, pistachios

Directions:
For the syrup:
Combine 1 1/4 cups water and the sugar in a small pot. Bring to a boil. Boil for 5 minutes, and then reduce the heat and let simmer for 15 minutes. Remove from the heat, stir in the lemon juice and pour into another bowl so that it cools down quickly.
For the baklava:
Preheat the oven to 360 degrees F. Brush a baking sheet with butter. Unroll one package of phyllo. Lay 2 sheets of phyllo down in the center of the baking sheet, and then drizzle with some butter. Repeat the layering 4 more times, each time allowing 2 to 3 inches of the phyllo to drape over one rim of the pan, until all 4 rims of the pan have been covered. Sprinkle with a thin layer of pistachios. Fold the draped phyllo over the pistachio and drizzle with more butter. Repeat the layering with the phyllo, butter and remaining pistachios until the first package of phyllo (24 sheets total] is used up.
Unroll the second package of phyllo. Lay 2 sheets of phyllo dough onto the previous layers of baklava. Drizzle lightly with butter. Repeat layering phyllo and drizzling with butter until the second package of phyllo is finished. Dip a sharp knife into hot water and cut the baklava into rectangles. Brush the top liberally with butter.
Bake the baklava for 15 minutes on a low rack in the oven, and then transfer to the top rack and bake for 15 minutes longer. For best taste, cool and let rest for 24 hours so that the syrup fully permeates the baklava.
Philadelphia Oreo Cheesecake


Ingredients:
butter, cream cheese, sugar, vanilla, sour cream, eggs

Directions:
Preheat oven to 350°F  Line 13X9 inches baking pan with foil, with ends of foil extending over sides of pan.
Place 30 cookies in food processor; cover.  Process for 30-45 seconds or until finely ground.
Add butter, mix well.
Press Oreo and butter mixture firmly onto bottom of pan.
Bean cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
Add sour cream; mix well.
Add eggs, one at a time, beating until blended after each addition.
Chop the remaining cookies and gently stir 1 1/2 cups of chopped cookies into cream cheese batter.
Pour batter over cookie crust and top with remaining chopped cookies.
Bake 45 minute or until center is almost set.
Cool for 4 hours in refrigerator or overnight.
Gently lift cheesecake from pan using the foil handles.
Cut into 16 pieces and enjoy.
Store leftover cheesecake in refrigerator.
Spicy Mexican Cookies (Chocolate)


Ingredients:
unbleached all-purpose flour, cocoa powder, cinnamon, cayenne pepper, salt, pepper, butter, sugar, vanilla extract, egg

Directions:
In a medium bowl whisk together the flour, cocoa, cinnamon, cayenne, salt and pepper.
In a large bowl, use an electric mixer to cream the butter and sugar.  Add the egg and vanilla and mix until light and fluffy.
Slowly add the dry ingredients until they are fully blended into the dough and no traces of the flour mix remain.
Divide the dough in two and roll each half into a log that’s 9 inches long.  Wrap each log tightly in plastic wrap and place in the freezer overnight or a minimum eight hours (if you're not interested in baking the whole batch at once, the dough will keep up to six weeks in the freezer].
Having been frozen, the dough will require a small amount of effort to cut through.  With a sharp knife, cut 1/3” cookies from the dough.  Bake at 375° F for 8-10 minutes or until edges are firm.  Allow cookies to cool 30 seconds to a minute then transfer to a wire rack to cool.
Avocado Deviled Eggs


Ingredients:
eggs, avocado, mayonnaise, sea salt, pepper, dill

Directions:
Boil eggs 20 minutes.
cool and peel off shells.
cut the eggs in half and remove the yellow egg yolk from the middle and put it in a mixing bowl, place the white eggs on a platter / platter/ serving dish.
add all the ingredients to egg yolk and beat them with wisk/ fork, or use mixer until the mixture is smooth.
fill the eggs using the mixture and enjoy.
A1 Ultimate Jambalaya


Ingredients:
chicken thighs, chorizo sausage, onions, red bell pepper, garlic cloves, paprika, cayenne pepper, black pepper, salt, bay leaves, fresh thyme, dried thyme, rice, shrimp, sugar, butter, tomatoes, water, Tabasco sauce

Directions:
Heat a little oil in a frying pan and brown the chicken skin side down on a high heat.  Transfer to a large pan leaving the oil in the frying pan.  Do the same with the chorizo sausage and keep the oil in the frying pan.  You only want to brown and not cook the meat as it will cook further later on.
Next fry the onions and peppers on a medium heat for 5 minutes or so until softened and just starting to colour.  Now add the garlic, paprika, cayenne pepper, black pepper, salt, bay leaves and thyme to the pan and fry for 2 mins stirring all the time and making sure nothing burns.  Turn the heat down if necessary.  Add everything to the large pan with the chicken.
Add the rice, shrimp, sugar, stock cube and butter to the large pan.
In a blender put the roasted red peppers, tomatoes and water together and blend until smooth.
Measure out 3 cups of this liquid (you may need to add more water] and add to the large pan.  Bring everything to the boil.
Now transfer to a large glass microwavable bowl.  Seal tightly with cling wrap and microwave on high for 15 - 20 minutes depending on your microwave.  If it looks like the rice is still wet, microwave again for 5 more minutes or until the rice has absorbed all of the liquid.
Leave to stand for at least another 20 minutes but will keep warm for longer than an hour.
Best served warm not too hot, with plenty of Tabasco or other hot pepper sauce.
Crisp Tofu & Leek Salad


Ingredients:
firm tofu, leeks, fresh lime juice, honey, maple syrup, garlic, ginger

Directions:
Cut tofu into 1 inch cubes.
Fry tofu for 10-15 minutes or until golden brown on all sides. Drain on paper towels.
In a bowl, combine sesame oil, lime juice, soy sauce, honey, chili, garlic, and ginger. Mix well.
Toss tofu and leeks in the prepared vinaigrette.
Stone Sour


Ingredients:
"apricot brandy"

Directions:
"Shake all ingredients with ice, strain into a chilled whiskey sour glass, and serve."
Pumpkin Breakfast Soufflé


Ingredients:
milk, pumpkin puree, vanilla, pumpkin pie spice, eggs

Directions:
Chop your bread into small pieces and place into dish. I used a round dish with a diameter of 5 inches.
Whisk your eggs together, adding the milk, pumpkin puree, vanilla and pumpkin pie spice. Pour over the bread.
Cover and let it sit in the fridge overnight. In the morning, preheat the oven to 375 Fahrenheit.
Take the soufflé out of the fridge and let it warm to room temperature while the oven preheats.
When the oven reaches 375, put the soufflé on a tray (Mine spilled out of the dish a little] and into the oven. It should cook for about 35-45 minutes. Remember, as it is a soufflé, the dish can be a little wet. The eggs will be all cooked.
After it is done, top with butter and maple syrup. Enjoy!
Spinach Garlic Bread


Ingredients:
butter, garlic powder, mozzarella cheese

Directions:
Cut the french bread in half or in forths (which ever you prefer].
Cut the bread in half lenght wise so now you can open the bread.
Spread butter or your favorite spread over the bread then sprinkle with garlic powder. This will all depend on your taste do as much as you like.
Now place the spinach on one side of the bread and top with mozzeralla cheese. I use the sliced it much easier. But you can also use shredded.
Wrap in aluminum foil if you like or you and just bake it on baking sheets.
Bake in a preheated 350º oven for 10 to 15 minutes until cheese is melted.
Enjoy!
Salmon With Ginger & Green Onions


Ingredients:
green onions, low sodium soy sauce, water, fresh ginger, salmon fillets

Directions:
Prepare noodles as label directs.
Thinly slice dark-green tops from green oinions and reserve for garnish; cut remaining white and light-green parts into 1/2 inch pieces.
In 9 inch glass pie plate, toss green onion pieces with sesame oil.  Cover and cook in microwave oven on high 2-3 minutes or until green onions are tender.
Stir soy sauce, water and ginger into green onions in pie plate; top with salmon, skin side up, with thinner ends toward center.  Cook, covered, 2 minutes.
To serve, divid noodles among 4 shallow bowls; tow with salmon, liquid from pie plate and reserved green onion tops for garnish.
Pimenta Moida (Portuguese Red Pepper Sauce)


Ingredients:
red chili pepper, coarse sea salt, red wine vinegar, extra virgin olive oil

Directions:
Wash and stem the peppers.  Remove seeds if you don't want the "heat".
Place peppers and salt in a food processor and blend.
Place the ground peppers in a medium saucepan and boil for 5 minutes.  Stir in vinegar and pour into a clean jar.  Cool.
When cool, top with a layer of olive oil, put lid on jar and refrigerate up to 3 months.
Cashew Crusted Chicken
Category: meat-and-poultry
By MR_PIANOMAN

Chicken breasts dipped in an apricot/mustard sauce, then rolled in chopped cashew nuts for a wonderfully tangy, crunchy and easy baked chicken dish. This recipe will satisfy anyone!

Ingredients:
1 (12 ounce) jar apricot preserves
¼ cup prepared Dijon-style mustard
1 teaspoon curry powder
4  skinless, boneless chicken breast halves
1 cup coarsely chopped cashews

Directions:
Preheat oven to 375  degrees F (190 degrees C). Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth. Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish. Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 547.5
Fat: 18.9 g
Saturated fat: 4 g
Carbohydrates: 68.7 g
Sugars: 38.2 g
Dietary fiber: 1.4 g
Protein: 30.4 g
Cholesterol: 67.2 mg
Sodium: 686.5 mg
Maple Butternut Squash Puree [ Lactose-Free ]


Ingredients:
salt, ghee, maple syrup, pumpkin pie spice, soymilk

Directions:
Peel squash, cut in half lengthwise, and remove seeds.
Cut into 1 1/2 inch cubes and steam until tender.
Place steamed butternut squash cubes and all other ingredients in a food processor or blender.
Blend until smooth and creamy.
Serve hot or warm.
Indian Style (Jeera Aloo)cumin Potato and Fennel Seeds N Rosemar


Ingredients:
potato, potatoes, basil, cherry tomatoes, rosemary, fennel seed

Directions:
Parboiled the fingerling potatoes with skin in salted water.
Once the potatoes is 80% cook cut in half put some olive oil n galic shallots thyme n toasted cumin seeds n fresh basil.
Take some gorgonzola cheese put some cream n blend n mixer till smooth n creamy texture.
Take some toasted fennel seeds n fresh rosemarry seasoned with kosher salt n wrapped the steak with this spice mix.
Grill the the steak in your desired doneness.
Served with blanched asaparagus.
Mochi Mochi Chicken


Ingredients:
"boneless skinless chicken thighs"

Directions:
Prepare Mochi Mochi marinade and marinate chicken over night in the refrigerator.
When you are ready to start cooking, drain the marinade from the chicken pieces.
heat about 2 inches of oil in a wok or deep heavy pot over medium high heat until registers 350 to 360 degrees on a deep fryer thermometer.
Fry the chicken pieces in batches, without crowding, until deep golden brown and just cooked through.
This will take 2 to 3 minutes, depending on the size of the cubes.
Allow the oil to return to 350 degrees before adding a new batch. Drain on paper towels.