xiaoxl/recipe_data huggingface dataset:
Crisp Garlic Yukon Gold Potatoes


Ingredients:
extra virgin olive oil, yukon gold potatoes, garlic cloves, flat leaf parsley

Directions:
Preheat the oven to 400°F Brush a baking sheet with 1 tablespoon of the oil and sprinkle with salt and pepper.
Arrange the gold potatoes on the baking sheet, cut side down, and bake for 45 minutes, or until crisp and golden brown. Transfer the potatoes to a bowl.
Heat the remaining 3 tablespoons of oil in a large skillet. Add the garlic and cook over moderately low heat, stirring, until crisp and lightly browned; do not let the garlic get too brown or it will be bitter.
Pour the garlic and oil over the potatoes, add the parsley and toss. Season with salt and pepper and serve at once.
Pineapple Pork Ribs


Ingredients:
brown sugar, honey, soy sauce, garlic cloves, cracked pepper, barbecue sauce

Directions:
Lay each rack on a chopping board upside down. Using a very sharp paring knife, carefully remove the membrane that runs underneath. Using a tea towel, hold one corner of the ribs firmly, and pull the membrane sheet off in one long strip (hopefully!].
Place the rib racks in a large non-metallic dish – you may need to split them into two dishes.
Whisk all marinade ingredients together and when the marinade is completely cool, pour over the pork ribs.
Cover the ribs tightly in cling film and let marinate for a minimum of 4 hours or overnight.
If using a charcoal barbecue, organize it for indirect grilling - two small piles of hot charcoal on either side of the barbecue with a drip pan made from aluminum foil in the centre.
If you are using a gas grill, set the grill on medium heat.
Place the ribs in the middle of the barbecue, away from direct heat.
Close the lid of the barbecue and leave the vents open for 1 ½ hours. Turn the ribs after 40 minutes. Baste them every 20 minutes with the remaining marinade.
The ribs are ready when the meat has shrunk back away from the end of the bones. Slice between the bones and serve slathered in extra barbecue sauce.
Homemade French Bread


Ingredients:
warm water, sugar, salt, flour

Directions:
1.In mixing bowl, combine warm water, sugar, and yeast.  Let sit for 5-10 minutes.
2.Add salt and 1 cup of flour.  Mix together vigorously with a whisk until smooth.
3.Using a spoon stir in enough of the remaining flour to form a dough that is a little sticky, but stiff enough to work with.
4.Knead for 5 minutes, adding flour as necessary.  Dough should be smooth and elastic.
5.Grease bowl, and return dough to bowl.  Cover with towel.  Allow to rise for approximately  1 hour, or until doubled in size.  Let your dough rise in a warm place (70-75 degrees] and free from drafts.
6.Punch down dough and divide into 2 equal portions.  Form each half into a long baguette shape the length of your pan.  I used a jelly roll sheet.  I also twisted my loaves.  (You could form into another shape if you’d like, but you may have to adjust baking time.].
7.Cover with towel and let rise for approximately 30 minutes.
8.Bake at 350 degrees for 20 minutes.
Rice Cooker Super Cheesy Polenta
Category: side-dish
By Dan

Simple and easy!

Ingredients:
2 tablespoons butter
½  onion, chopped
1 clove garlic, minced
1 cup chicken broth
1 cup milk
½ cup polenta
¼ teaspoon salt, or more to taste
2 ounces shredded Cheddar cheese
2 ounces shredded Parmesan cheese
¼ teaspoon freshly ground black pepper

Directions:
Place butter, onion, and garlic in rice cooker; close lid and turn on cooker. Cook until onion is soft and translucent, stirring occasionally, 10 to 15 minutes. Add chicken broth, milk, polenta, and salt. Cover and cook on full cycle, stirring occasionally, until polenta has absorbed the liquid, about 20 minutes. Add Cheddar cheese, Parmesan cheese, and black pepper; stir until cheese is melted.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 297
Fat: 17.5 g
Saturated fat: 10.4 g
Carbohydrates: 20.8 g
Sugars: 4.9 g
Dietary fiber: 1.6 g
Protein: 14.2 g
Cholesterol: 50.4 mg
Sodium: 940.1 mg
Lemon & Sesame Marinade for Pork


Ingredients:
lemon juice, herbs

Directions:
Whisk oil into the lemon juice & herbs., Use to marinate pork chops or pork steaks., Marinate for 2hrs or overnight in a glass dish., Drain meat before cooking.
Strawberry-Rum Slush


Ingredients:
frozen limeade concentrate, rum, fresh strawberries, sugar, lime slice

Directions:
"Combine 1/2 can limeade, 3 oz. rum, 1/2 pint strawberries and 1 T. sugar in blender.  Mix at medium speed, adding 7 ice cubes 1 at a time until smooth and very thick.  Pour into large pitcher.  Repeat with remaining ingredients except lime slices.  Add to pitcher and stir to blend well.  Garnish with lime slices and serve."
Mexi-Taly Saucy Spaghetti Tacos #Ragu


Ingredients:
chorizo sausage, ground cumin, chili powder, salt, pepper, medium shrimp, black beans, adobo seasoning, corn tortillas, corn tortillas, spaghetti, cilantro

Directions:
In a large skillet over medium-hig heat, add the chorizo breaking it into pieces. Cook chorizo until browned and cooked through, about 10 minutes.  Stir in Ragu sauce, cumin, chili powder, salt and pepper and bring to a boil. Reduce heat to low. Add in shrimp and cook until no longer pink, about 5-7 minutes.
Add black beans to a large bowl. Sprinkle with Adobo seasoning and mash beans with with a potato masher or large spoon until a chunky paste forms.
Lay out the soft corn tortillas. Spread the bean mixture evenly over each tortilla to cover the surface.  Wrap each bean covered soft shell around the hard shell, creating a double layer taco.
Place equal amounts of the cooked spaghetti into each taco shell. Spoon in the cheesy sauce. Sprinkle each taco with the fresh cilantro.
Carob Snacking Cake


Ingredients:
carob chips, soymilk, vinegar, honey, flax seed, vanilla, carob powder, baking soda, baking powder, salt, cornstarch, cold water, soymilk, light corn syrup, stevia, carob powder, agar, gelatin

Directions:
Preheat the oven to 350F and line a 9” square pan.
Melt the carob chips with 1/2 cup of the soy milk, then mix in the remaining soy milk with the vinegar.
Stir in honey, oil and flaxseed until well combined. Add vanilla and mix inches.
Whisk in the carob powder, then the flours, baking soda, baking powder and salt just until smooth.
Bake for 30 minutes, until it tests done. Cool completely in the pan.
When cake has cooled completely, make the glaze:
Whisk together the cornstarch and cold water in a small dish, set aside.
Bring the soy milk, corn syrup, stevia and carob to a simmer (with the agar powder if using] and add the cornstarch mixture.
Cook 1 minute, until thickened, then remove from heat and (if using] whisk in the gelatin.
Cool 1 minute, then pour over the cake in the pan and let cool completely.
Store in the fridge.
Slimming World - Chicken Pappardelle - All in One


Ingredients:
red onion, carrot, celery ribs, garlic cloves, skinless chicken breasts, plum tomatoes, fresh flat-leaf parsley, pappardelle pasta, rocket, olive oil, parmesan cheese

Directions:
Spray a saucepan with low calorie cooking spray.  Add the onion, carrot, celery, and garlic and stir-fry gently for 2-3 minutes.
Add the chicken and stir-fry over a medium-high heat until lightly coloured.  Reduce the heat slightly and stir in the stock and tomatoes.
Cover the saucepan and cook, stirring occasionally, for 8-10 minutes or until the tomatoes have become very soft and the chicken is cooked through.  Stir in the parsley.
Meanwhile, cook the pasta according to the packet instructions until tender al dente (tender but still retaining a bite].  Drain well and transfer to a serving bowl.
Stir the rocket into the sauce and season to taste.
Spoon the sauce over the pasta and toss gently to combine thoroughly and serve immediately.
(Optional] Toss a salad with Olive Oil and Balsamic Vinegar and sprinkle Parmasan Cheese over the top!
African Curry


Ingredients:
olive oil, onion, garlic cloves, bay leaf, whole canned tomatoes, curry powder, salt, roasting chickens, unsweetened coconut milk

Directions:
Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned.
Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes.
Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.
Orange Cake
Category: desserts
By Angie LaSala

This is the best cake I have ever tasted. My mom gave me this recipe and  I can't make it often because I would weigh 500 pounds. Hope it lasts more than a day at your house!

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant lemon pudding mix
¾ cup orange juice
½ cup vegetable oil
4  eggs
1 teaspoon lemon extract
⅓ cup orange juice
⅔ cup white sugar
¼ cup butter

Directions:
Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C). In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.

Prep time: 30 mins
Cook time: 1 hr
Total time: 2 hrs
Yields: 1 - 10 inch Bundt cake

Calories: 409.8
Fat: 19.8 g
Saturated fat: 4.9 g
Carbohydrates: 55 g
Sugars: 31.8 g
Dietary fiber: 0.5 g
Protein: 4.2 g
Cholesterol: 73 mg
Sodium: 442.7 mg
Roasted Orange Rosemary Honey Glazed Chicken
Category: meat-and-poultry
By Jolanta

This is always a hit when I make it for dinner parties and Boxing Day dinner because the chicken is always fall-off-the-bone juicy and people love the glaze. People always go for seconds! You may quarter 2 chickens instead if you aren't able to get just legs from your butcher, but I find the legs are juicier and save money. Serve this dish with fragrant rice and dilled carrots or roasted asparagus.

Ingredients:
8  large chicken legs
1 tablespoon salt
1 cup honey
1 cup orange juice with pulp
½ cup unsalted butter, at room temperature
7 sprigs fresh rosemary, finely chopped
2  oranges, zested
2 cloves garlic, minced  (Optional)
ground black pepper to taste

Directions:
Sprinkle chicken with salt and place in a large glass or plastic bowl. Whisk together honey, orange juice, butter, rosemary, orange zest, and garlic. Pour orange mixture over chicken; cover with plastic wrap and refrigerate at least 1 hour or overnight. Preheat oven to 350 degrees F (175 degrees C). Place chicken legs in a single layer in a roasting pan; pour orange mixture over chicken. Roast for 30 minutes in the preheated oven; reduce temperature to 325 degrees F (160 degrees C). Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color, no longer pink at the bone, and  juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read 165 degrees F (74 degrees C).

Prep time: 20 mins
Cook time: 2 hrs
Total time: 3 hrs 20 mins
Yields: 8 servings

Calories: 776.6
Fat: 42.3 g
Saturated fat: 15.8 g
Carbohydrates: 39 g
Sugars: 37.4 g
Dietary fiber: 0.4 g
Protein: 59.7 g
Cholesterol: 240 mg
Sodium: 1074.1 mg
Spiced Date Smoothie


Ingredients:
banana, dates, ground cloves, ground cardamom, ground cinnamon, pure vanilla extract

Directions:
Place all ingredients in the blender and puree until smooth., If you don't use frozen banana, you may add a couple ice cubes to the blender., Pour into a cup and serve!
Noodle Kugel


Ingredients:
butter, cream cheese, eggs, sour cream, cottage cheese, milk, vanilla, sugar, golden raisin, cinnamon

Directions:
Preheat oven to 350. Grease 13x9 baking pan.
Submerge raisins in hot water. Cover and soak until needed.
Cook noodles according to package directions.
When noodles done, add butter until it melts. Then add cream cheese until it melts. Add sour cream and cottage cheese, eggs, milk, vanilla, sugar. Drain raisins well, and add.
Sprinkle top gently with cinnamon.
Place in oven and cook for 1 hr or until golden on top.
Baked Chicken Breasts and Vegetables
Category: meat-and-poultry
By Country

I got in from work one night and wanted something a little lighter. I had some frozen chicken breasts and fresh veggies. I added the spices at random and it turned out really good, I thought. There were no complaints from the others either.

Ingredients:
4  skinless, boneless chicken breast halves
8  carrots, sliced into 1/2-inch rounds
4  green bell peppers, sliced
8 stalks celery, chopped
8  green onions, chopped
¼ cup chopped fresh flat-leaf parsley
½ cup olive oil
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon chili powder
1 teaspoon lemon pepper
4 pinches freshly ground black pepper, or to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper. Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 484.8
Fat: 31.5 g
Saturated fat: 4.9 g
Carbohydrates: 23.8 g
Sugars: 10.8 g
Dietary fiber: 8.1 g
Protein: 29 g
Cholesterol: 69.2 mg
Sodium: 923.2 mg
Green Papaya Casserole


Ingredients:
papayas, carrot, onion, butter, plain yogurt, broth, butter, celery, salt, pepper

Directions:
Preheat oven to 350°F.
Cook papaya in a little boiling water until tender.  Drain well.
Cook celery, onions and carrots in butter until tender.  Add broth, stuffing cubes and yogurt.
Mix in papaya.
Bake for 20 minutes, until heated through.
If you have it and want, add panko bread crumbs and Parmesan cheese  on the top and broil for the last 5-7 minutes.
Butterscotch Cream Pie With a Walnut Crust


Ingredients:
walnuts, all-purpose flour, granulated sugar, salt, butter, egg, vanilla extract, milk, dark brown sugar, cornstarch, butter, vanilla extract, icing sugar, granulated sugar, walnut halves

Directions:
Place walnuts and 2 tbsp of the flour in food processor. Process until walnuts are finely chopped. Add remaining flour, sugar and salt and combine. Pulse until blended. Add butter and pulse just until small crumbs form. Add egg and vanilla and process just until dough holds together. Remove from processor and shape into a flat disc. Wrap and chill for at least 30 minutes or for up to 2 days.
Roll out pastry about 1/8 inch thick. Fit into an 11 inch tart pan with removable bottom or 9 inch pie plate; patch any cracks to seal. Trim and flute edges, as desired.
Chill pastry for 30 minutes. Re-roll any scraps and cut out shapes with a cookie cutter for garnish, if desired. Place on baking sheet and chill for 30 minutes.
Preheat oven to 375°F
Prick pastry with a fork. Bake on bottom rack of oven for about 20 minutes or until pastry is golden. Cool completely. If using, bake pastry cutouts for 5 to 8 minutes or until golden. Set aside.
Heat 2 cups of the milk in heavy saucepan, stirring over medium heat just until steaming and bubbles form around edge. Whisk sugar, cornstarch, remaining milk and egg yolks in a medium bowl. Slowly drizzle in about one third of the hot milk, whisking constantly. Whisk back into saucepan. Stir over medium heat until thickened, 5 to 10 minutes. Remove from heat and stir in butter and vanilla. Pour into bowl and place plastic wrap directly on the surface. Cool slightly.
Pour filling into crust. Cover with plastic wrap. Refrigerate until set. Whip cream with sugar and pipe into cooled filling. Garnish with pastry cutouts and/or Sweet Candied Walnut halves.
Grilled Halibut Sandwich


Ingredients:
halibut fillet, red bell pepper, red onions, avocado, mango, olive oil, lime, red pepper flakes, garlic cloves

Directions:
Drizzle all ingredients with olive oil and lime juice.
Sprinkle with garlic, salt, pepper and Italian seasoning to taste.
Over direct grill all ingredients except for bread.
Flip as they char just a couple minutes.
Place bread on grill flipping when one side is toasted.
Place bread on a platter when grilled to your likeness, layer ingredients as they cook to desired doneness on the bread. Be sure to remove the charred skin from the peppers and discard the skin. Remove toothpicks from onions and distribute along the sandwich.
Drizzle olive oil or spread mayonnaise on bread if desired.
Cut into 4 servings and enjoy!
Easy Strawberry Tart


Ingredients:
butter, granulated sugar, all-purpose flour, Jello Instant Vanilla Pudding Mix, 1% low-fat milk, Cool Whip Lite, strawberries

Directions:
Beat butter and sugar in electric mixer bowl on medium speed until smooth.
Add flour and continue beating until mixture is crumbly.
Press mixture up sides and on bottom of 9 inch flan pan.
Bake at 375°F for 12-15 minutes; cool 20 minutes before filling.
Prepare pudding as directed on package; mixture will be thick.
Fold gently in orange rind and topping.
Spread crust with prepared filling.
Working from the outside edge of tart to center, place berries on filling, cut side of berry facing out.
Place whole berry in center of tart.
Gently spoon glaze over tart.
Chill 30 minutes before serving.
Peppered Pork Loin


Ingredients:
character(0]

Directions:
Rub all surfaces of roast(s] with seasoned pepper.
Place pork in shallow roasting pan and roast in 350*F. oven for 45 minutes to 1 hour and 15 minutes, until internal temperature (measured with a meat thermometer] reads 150-155*F.
Remove from oven and allow roast to rest for 10 minutes.
Slice and serve.
Beer Batter Fish Fillets
Category: seafood
By Karen David

An exceptional dill flavored, beer batter for deep frying.  Fish options include cod, haddock, sea bass, and orange roughy.  Suggestions for side dishes are french fries, hush puppies, and ginger coleslaw.

Ingredients:
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon dried dill weed
¾ cup beer
½ cup milk
2  eggs
2 pounds cod fillets
2 quarts vegetable oil for frying

Directions:
In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well. Place fish fillets in batter mixture, coat well, and let stand for 15 minutes. Heat deep fryer to 375 degrees F (190 degrees C).  Place fish in hot oil, and fry until golden brown. Cook fish in batches to maintain oil temperature. Serve.

Prep time: 5 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 442.3
Fat: 30.8 g
Saturated fat: 4.8 g
Carbohydrates: 20 g
Sugars: 1.5 g
Dietary fiber: 0.6 g
Protein: 19.4 g
Cholesterol: 92 mg
Sodium: 458.3 mg
Cheese Cake Cups
Category: desserts
By LOOPDHERB

Very easy recipe that can be made with kids. Top with chocolate chips or cherry pie filling, if you like.

Ingredients:
16  vanilla wafer cookies
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
2  eggs
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Line muffin pans with cupcake papers. Place one wafer cookie in the bottom of each cupcake paper.  In a medium bowl, cream together cream cheese and sugar.  Beat in eggs and vanilla until smooth.  Pour over wafers in cupcake papers. Bake in preheated oven 15 minutes, until golden and set.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 16 cupcakes

Calories: 172.1
Fat: 11.5 g
Saturated fat: 6.6 g
Carbohydrates: 14.5 g
Sugars: 9.5 g
Dietary fiber: 0.1 g
Protein: 3.2 g
Cholesterol: 54 mg
Sodium: 110 mg
Swashbuckler's Scallops


Ingredients:
butter, garlic, red bell pepper, habanero pepper, pineapple chunks, bay scallop, lime, juice of, salt, pepper, spiced rum, cornstarch, water, steamed rice

Directions:
Heat butter in a large skillet and add garlic; cook until fragrant.
Add red bell peppers and habanero chiles, and cook, stirring, about 3 minutes.
Pour (drained] pineapple chunks into the pan, and add the scallops, the juice of 1/2 a lime, and the salt and pepper; cook, stirring for 4 minutes.
Add coconut extract and Captain Morgan's spiced rum to the pan (pour slowly, especially if you work with a gas stove, be prepared for it to accidentally flame; if it does, cover the pan to extinguish]; cook 1-2 minutes to blend flavors.
Mix cornstarch with water in a small dish, add to pan and stir well; cook just until mixture has thickened.
Serve over hot steamed rice.
Blue Moon Appetizers


Ingredients:
cream cheese, cheese, butter, chives, lemon juice, prosciutto, walnuts, miniature phyllo cups, walnuts

Directions:
In a medium bowl, mix cream cheese, bleu cheese, butter, 1 Tablespoon chives and lemon juice until blended.  Add prosciutto and walnuts and mix lightly.
Using a pastry bag, pipe a rounded tablespoon of mix into each phyllo shell.  Garnish with walnuts and reserved chives.  Served immediately.
Broccoli Pasta in a Fresh Tomato Sauce


Ingredients:
pasta, broccoli floret, water, tomatoes, onion, dried basil, oregano, dried parsley, olive oil, salt, pepper, parmesan cheese

Directions:
Bring a medium pot of lightly salted water to a boil.
Add pasta and cook for about 5-8 minutes.
Stir in broccoli and cook 5-8 minutes more, or until pasta is al dente.
Drain, reserving 1/2 cup of the water.
Heat oil in a medium saucepan and saute the chopped onion until translucent.
Add the chopped tomatoes, salt, pepper, and 1/2 cup of the pasta-broccoli water.
Cover the saucepan and simmer for 5 minutes.
Uncover, increase the flame to high, and cook for another 5 minutes, or until the most of the water has evaporated.
Remove from heat and season with basil, parsley and oregano.
Stir in the cooked pasta-broccoli mixture and mix well to coat.
Sprinkle with parmesan cheese and serve hot!