xiaoxl/recipe_data huggingface dataset:
Mom's Scalloped Potatoes


Ingredients:
potatoes, butter, flour, milk, onion

Directions:
Thinly slice potatoes, cover with cold water and set aside.
In medium saucepan, melt butter.  Stir in flour until no lumps remain, add milk and whisk until combined.
Cook milk and flour mixture until thick enough to coat the back of a spoon.
Grease a 2 qt casserole dish.
layer 1/3 sliced potatoes.
1/2 of onion.
1/3 white sauce.
Repeat layers, finishing up with potatoes and sauce.
Dot with butter.
Cover and bake 30 minutes at 350 degrees.
Uncover and back an additional 1 hour.
Chicken Breasts Mandalay


Ingredients:
boneless skinless chicken breasts, flour, curry powder, salt, sugar, chicken bouillon granules, onion, boiling water, apricot puree, lemon juice, soya sauce

Directions:
Cut chicken into pieces. Shake in a bag with mixture of flour, curry and salt.
Brown in oil, both sides, then place in a 9 x 13 baking dish.
In a bowl, stir sugar, chicken bouillion mix, onion, water, apricots, lemon juice and soya sauce. Pour into pan with drippings and heat til boiling.
Pour over chicken and bake at 350 for 1 hour.
Italian Pasta Pie


Ingredients:
angel hair pasta, French baguettes, margarine, butter, swiss cheese, fresh basil, dried basil leaves, alfredo sauce, roma tomatoes, green onions, romano cheese, parmesan cheese

Directions:
Heat Oven to 400. Cook and drain pasta as directed on package.
While pasta is cooking, brush bread with butter. line bottom and side of pie plate, 9 x 1 1/2 inches, with bread, butter side up and slightly overlapping slices. Bake about 10 minutes or until light brown.
Reduce oven temperature to 350. Stir swiss cheese and 1 tablespoon of the basil into the alfredo sauce. Toss sauce and pasta. Spoon into baked crust. Sprinkle with tomatoes, onions and Romano cheese.
Bake 15 - 20 minutes or until hot. Let stand 5 minutes before cutting. Sprinkle with remaining basil.
Dj's Chicken & Portabella Mushrooms


Ingredients:
chicken breast fillets, garlic, portabella mushrooms, asparagus spear, zucchini, yellow onion, pepper

Directions:
Saute seasoned chicken breasts with minced garlic in olive oil approximately 1 minute.
Add portabello mushrooms next to chicken (not over or under].
Cover and saute 5 minutes.
Add onions and saute a few more minutes.
Add zucchini and asparagus, and more oil if necessary to keep simmering--don't let the vegetables dry out.
Cover and saute till done, 10-15 minutes.
Add optional roasted peppers, if desired, a few minutes before done.
Grated Apple Pikelets


Ingredients:
self raising flour, bicarbonate of soda, Splenda sugar substitute, apple, milk

Directions:
Combine flour, bicarb, 3 tsp splenda and 1/2 cup apple in bowl., Make well in centre., Beat milk and eggwhite and pour into well., Stir gently until smooth batter forms., Cook - makes up to 12 small pikelets - sprinkle the remaining splenda on top.
Stuffed Chicken Caesar Salad Sandwiches


Ingredients:
romaine lettuce, parmesan cheese, French baguettes

Directions:
Season the chicken with salt and pepper. Grill or broil 5 to 8 minutes or until cooked through. Set aside to cool.
In a large bowl, combine the cooled chicken, lettuce and parmesan. Stir in the salad dressing. Refrigerate until ready to serve.
Cut the loaves in half crosswise to form 4 loaves. Hollow out the loaves leaving about 1/2 inch border on all sides. Toast the loaves in the oven until slightly crispy and warm on the insides.
Spoon the salad mixture into the bread. Serve immediately.
Easy Shrimp and Veggie Pasta Fresca
Category: trusted-brands-recipes-and-tips
By United Soybean Board

Fresh veggies, shrimp and pasta make this one-dish meal a busy cook's dream! Neutral soybean oil lets the fresh flavors take center stage. Serve and enjoy, hot or cold!

Ingredients:
3 tablespoons soybean oil (often labeled "vegetable oil")
3 cloves garlic, chopped
1 pound shrimp (30 to 35 per lb.), peeled and deveined
½ teaspoon red pepper flakes
1  lemon, juiced and zested
1 (8 ounce) package farfalle or bow-tie pasta, cooked according to package directions
1 cup cherry tomatoes, halved
¾ cup shelled edamame, thawed
1  carrot, cut into matchstick-size pieces
1  red bell pepper, cut into 1-inch squares
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon Italian parsley, chopped
2 tablespoons shredded Parmesan cheese

Directions:
Heat soybean oil in large skillet over medium high heat. Add garlic and cook for 2 minutes, stirring occasionally. Add shrimp, lemon juice and red pepper flakes.  Cook for 2 to 3 minutes, stirring frequently, until shrimp is pink and cooked through. Add carrots, edamame, bell peppers and tomatoes. Cook, stirring frequently, until the carrots are tender. Add pasta, salt, pepper, cheese, parsley and lemon zest. Cook, tossing gently, until thoroughly heated. Top with Parmesan cheese, if desired.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 282.8
Fat: 9.1 g
Saturated fat: 1.7 g
Carbohydrates: 33.5 g
Sugars: 2.7 g
Dietary fiber: 3.3 g
Protein: 18.8 g
Cholesterol: 116.2 mg
Sodium: 248.3 mg
Easter Nests


Ingredients:
jelly beans, evaporated milk, butter, chocolate chips, icing sugar, corn syrup

Directions:
Boil milk and butter in saucepan until smooth.
Turn heat to low and add chocolate chips, sugar, and corn syrup and stir.
Add 5-6 crushed shredded wheat squares and stir to combine well.
Put into greased muffin tins (regular or mini] and shape into nests.
Let cool.
Carefully remove from pan and fill with chocolate eggs, jelly beans or other small easter candies.
Filipino BBQ Sauce


Ingredients:
soy sauce, brown sugar, mirin, tomato paste, vinegar, garlic powder, onion powder, ginger paste

Directions:
If you can't find cane vinegar, such as Silver Swan brand or Datu Puti, you can substitute cider vinegar.
Combine all ingredients in a nonreactive bowl and whisk until well incorporated.
I didn't use any chili or spices in this recipe, because I wanted something I can count on for a base flavor that can be seasoned accordingly when preparing various dishes.  Feel free to spice it up if you'd like.
Transfer ingredients to a large saucepan over medium heat and simmer for 35 mins or so, stirring constantly.
Remove from heat and let cool thoroughly.
Transfer sauce into Mason jars with new lids and seal the jars, making sure no sauce is on the rim of the lids.
Use proper canning techniques to preserve sauce for up to one-year.
Creamy Topped Cheesecake


Ingredients:
graham cracker crumbs, sugar, ground cinnamon, butter, cream cheese, sugar, vanilla extract, eggs, sour cream, sugar, vanilla extract

Directions:
In small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 2 inches up the sides of a 9" spring form pan. Bake at 350°F for 5 minute. Cool on wire rack.
Reduce heat to 325°F
In mixing bowl, beat cream cheese, sugar and vanilla until smooth.  Add egg yolks; beat on low speed just until combine.  Transfer to another bowl. Wash mixing bowl. Beat egg whites until a soft peak forms; fold into cream cheese mixture.Pour over crust. Bake 1 hour until center is almost set. Cool on wire rack. Carefully loosen with a knife the edges and let cool another hour. Refrigerate until completely cooled.
Whip the whipping cream in a mixer bowl,  Combine the sour cream, sugar and vanilla and fold into the whipped cream. Spread over the top of the cheesecake. Refrigerate overnight.  Remove the sides of the pan.
Peanut Butter and Pumpkin Puppy Treats


Ingredients:
ground cinnamon, peanut butter, eggs, pumpkin

Directions:
Preheat oven to 350 degrees F. In large bowl stir all ingredients until soft dough forms.
Divide dough in half. Using brown rice floured rolling pin, roll each half 1/2 inch thick on brown rice floured surface. Cut with 3-inch cookie cutter. On ungreased cookie sheet, place cutouts about 1 inch apart.
Bake 35 to 40 minutes or until dry and golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
Store 1 week in dog treat jar, 3 weeks in refrigerator or 2 months in freezer.
Tip: To dress up your puppy treats, melt 1 cup yogurt chips (available at pet stores] and 1 teaspoon vegetable oil in microwavable bowl uncovered on High about 1 minute or until mixture can be stirred smooth. Drizzle over puppy treats.
Tip: Check with your vet to make sure that these puppy treats fit into your dog’s diet. Be sure to check the recipe for any known foods or ingredients your pet may be allergic to.
Cam's Granola


Ingredients:
oats, wheat germ, brown sugar, honey, golden raisin, vanilla, cinnamon

Directions:
Preheat oven to 250°F.
Mix together oats, nuts, wheat germ, brown sugar and cinnamon in a large bowl. In a small bowl mix together honey, vanilla and oil. Pour the honey mixture into the dry mixture and combine thoroughly. Spread the mixture into a large baking dish (like a lasagna or jelly roll pan] thinly so that it barely covers the dish. Bake at 250 F for 1 hour stirring every 15 minutes. Remove from oven and add raisins.
Grilled Onions and Potatoes
Category: side-dish
By Allyson  

My family loves these tasty potatoes. There are never leftovers. Once the potatoes are all tucked in their foil packets, they can wait overnight to be grilled the next day. Great for camping. Check foil packets at 15 and 30 minutes to ensure they are not burning. May require a few more minutes to ensure all is cooked through.

Ingredients:
1 cup mayonnaise
¼ cup shredded Parmesan cheese
3 cloves garlic, minced
¼ teaspoon red pepper flakes
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon ground black pepper
3 large baking potatoes, cut into 1/4-inch slices
1 large sweet onion, sliced
4  12x12-inch squares aluminum foil
cooking spray

Directions:
Preheat grill for medium heat and lightly oil the grate. Stir mayonnaise, Parmesan cheese, garlic, red pepper flakes, paprika, salt, and pepper together in a large bowl. Add potatoes and onion; stir to coat completely. Arrange aluminum foil squares on a work surface and spray each with cooking spray. Divide potato mixture between the four squares. Fold aluminum foil over potato mixture and crimp edges together to form a secure pouch. Cook on the preheated grill until potatoes are tender, about 30 minutes.

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

Calories: 649.5
Fat: 45.5 g
Saturated fat: 7.5 g
Carbohydrates: 54.9 g
Sugars: 4.4 g
Dietary fiber: 7 g
Protein: 8.6 g
Cholesterol: 24.5 mg
Sodium: 561.2 mg
Simple Garlic and Basil Pesto
Category: side-dish
By FUZZYGREENMONKEY

This recipe is something that you can make quickly and easily using a blender. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in meat and pastas, or with cottage cheese in stuffed pasta shells. Once I start making this, the orders from friends and family keep coming in. For best taste, pesto should be heated up in the meal it's being prepared with.

Ingredients:
3 cups chopped fresh basil
1 cup extra virgin olive oil
½ cup pine nuts
⅛ cup Brazil nuts
⅔ cup grated Parmesan cheese
2 tablespoons minced garlic
½ teaspoon chili powder

Directions:
Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 servings

Calories: 234.1
Fat: 23.9 g
Saturated fat: 4.2 g
Carbohydrates: 1.9 g
Sugars: 0.3 g
Dietary fiber: 0.6 g
Protein: 3.7 g
Cholesterol: 3.9 mg
Sodium: 70 mg
John's Garden Has Over-Produced Casserole


Ingredients:
ground beef, turkey, celery, garlic clove, zucchini, eggplant, green pepper, tomatoes, basil, tomato sauce, Worcestershire sauce, sugar, mozzarella cheese, parmesan cheese

Directions:
Saute ground meat with celery, garlic, salt, pepper.  Remove from pan and saute squash, eggplant, and green pepper until lightly browned.
Spread vegetables in casserole, top with sliced tomatoes and basil (I use fresh, but am sure dried will be fine].  Spread meat mixture over top.
Combine tomato sauce, worcestershire and sugar together and pour over meat and vegetables.   Top with grated cheeses.  Bake 30 minutes at 350.
Lemon Cheesecake
Category: desserts
By Rebekah

This is very good. You can't even tell it is made with low-fat ingredients.

Ingredients:
1 (9 inch) reduced fat graham cracker pie crust
2 (8 ounce) packages cream cheese
½ cup white sugar
1 ½ tablespoons all-purpose flour
2 ½ tablespoons lemon juice
½ cup egg substitute
1 (8 ounce) container nonfat lemon yogurt

Directions:
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, beat cream cheese and sugar until smooth. Beat in flour. Beat in lemon juice and egg substitute. Stir in yogurt. Pour into crust. Bake in the preheated oven for 50 to 60 minutes, or until filling is set. Allow to cool. Refrigerate at least 4 hours before serving.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 9 inch pie

Calories: 379
Fat: 23.6 g
Saturated fat: 12.9 g
Carbohydrates: 34.5 g
Sugars: 23.7 g
Dietary fiber: 0.1 g
Protein: 8.7 g
Cholesterol: 62.2 mg
Sodium: 297.8 mg
Herb-Rice Mix


Ingredients:
beef bouillon cubes, chicken bouillon cubes, salt, dried marjoram, dried thyme

Directions:
Place all ingredients in airtight plastic bag with these directions., Mix with 2 cups cold water and 1 tablespoon butter in heavy saucepan., Bring to a boil over high heat, stirring once with a fork., Reduce heat, cover and simmer 12 to 14 minutes, or until all liquid is absorbed.
Loaded Bacon, Cheddar, and Ranch Potatoes
Category: side-dish
By Barbi

Best potatoes you will ever make, guaranteed! This recipe feeds a lot of people. I took it to a potluck and the pan came home licked clean, literally! People were going back for seconds and thirds and disappointed when it was all gone. This is a totally addictive potato recipe, you just can't stop eating them!  It's a cinch to toss together and goes great with chicken, beef or pork, heck it would even make your sneakers taste good. Recipe can easily be halved to feed a family of four.

Ingredients:
cooking spray
1 (32 ounce) package frozen hash brown potatoes, thawed
1 (16 ounce) container sour cream
8 slices cooked bacon, crumbled
1 (1 ounce) package ranch dressing mix
2 cups shredded Cheddar cheese, divided, or more to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 13X9-inch baking pan with cooking spray or butter. Combine hash browns, sour cream, bacon, ranch mix, and 1 cup Cheddar cheese in a large bowl; stir until well mixed. Spread into baking pan; cover with aluminum foil. Bake in the preheated oven for 45 minutes. Remove foil; sprinkle remaining Cheddar cheese evenly across potatoes. Bake until cheese is bubble and lightly browned around the edges, about 15 minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 425.4
Fat: 35.4 g
Saturated fat: 19.1 g
Carbohydrates: 24.9 g
Sugars: 0.3 g
Dietary fiber: 1.7 g
Protein: 17.1 g
Cholesterol: 74.4 mg
Sodium: 802.5 mg
Fruit Salsa with Cinnamon Tortilla Chips
Category: appetizers-and-snacks
By CRISSYF

The fun of this recipe is that it can be tailored to your tastes. I'm a 'throw it in and see how it turns out' kind of cook, so please adjust the recipe to fit your own tastes. This recipe is best used immediately, as fresh fruit doesn't keep well in the refrigerator. If you prefer baked cinnamon chips, arrange the tortilla triangles in a single layer on a lightly greased baking sheet. Spray with cooking spray, sprinkle with sugar and cinnamon, and bake 5 to 10 minutes in an oven preheated to 350 degrees F (175 degrees C). Watch them closely so they don't burn!

Ingredients:
1  Fuji apple - peeled, cored and diced
1 cup sliced fresh strawberries
2  kiwis, peeled and sliced
2  bananas, peeled and sliced
1 tablespoon fresh lime juice
2 tablespoons white sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup oil for frying
6 (10 inch) flour tortillas
3 tablespoons white sugar
1 tablespoon ground cinnamon

Directions:
In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes. Heat oil in a medium heavy saucepan to 375 degrees F (190 degrees C). Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels. Place white sugar and cinnamon in a large ziplock plastic bag. Drop fried tortilla triangles into the bag and shake to coat. Serve the cinnamon chips warm with the chilled fruit salsa.

Prep time: 30 mins
Cook time: 5 mins
Total time: 1 hr
Yields: 32 servings

Calories: 70
Fat: 1.8 g
Saturated fat: 0.4 g
Carbohydrates: 12.5 g
Sugars: 4.3 g
Dietary fiber: 1.1 g
Protein: 1.3 g
Sodium: 86.2 mg
Macnut Tea Cookies


Ingredients:
butter, powdered sugar, vanilla extract, flour, sea salt, milk, powdered sugar

Directions:
Pre-heat oven to 350 degrees F.
Combine butter, powdered sugar and vanilla.
In a separate bowl combine flour, nuts and salt.  Add to butter mixture.
Add milk.
Form into 1 inch balls -- don't pack too tightly unless you like them firm.
Place on ungreased cookie sheet 1 inch apart.
Bake for about 20 minutes (golden but not brown].
Roll in powdered sugar. If done while warm they will be a little sticky as the sugar will melt a little.
If you want it really sweet -- Roll in powdered sugar one more time to finish -- this makes the cookie very sweet. Or increase the amount in the cookie.
CHOCOLATE LOVERS - Melt some chocolate and drizzle it across the tops of the cookies after they have been powdered and slightly cooled; this gives it not only a new look but a new flavor. OR hide a milk chocolate chip or two in the center before baking for a little surprise and top it off with one on top of each cookie (finish off with another sprinkling of confectioner's sugar].
Cottage Cheese, Blueberry Pancakes


Ingredients:
old-fashioned oatmeal, blueberries, nonfat milk, fat-free cottage cheese, flour, water, salt

Directions:
Combine all ingredients except for the blueberries and stir until well mixed. Gently fold in blueberries.
In a skillet sprayed with nonstick spray, drop batter into pan to form 3 pancakes (or 1 big pancake]. Once pancakes begin to look solid (about 3 minutes], gently flip (if possible, re-spritz the pan with nonstick spray as you flip 'em to prevent sticking]. Cook for approximately 3 additional minutes, or until both sides are lightly browned and insides are cooked through.
Thyme-Garlic Roasted Asparagus


Ingredients:
garlic cloves, asparagus, olive oil, dried thyme, salt

Directions:
Preheat oven to 400°.
Spread garlic in an 11 x 7-inch baking dish coated with cooking spray. Arrange asparagus in an even layer over garlic; drizzle with oil. Combine thyme and salt; sprinkle evenly over asparagus. Bake at 400° for 15 minutes or until asparagus is crisp-tender, turning once.
Oatmeal-Blueberry Muffins


Ingredients:
all-purpose flour, rolled oats, baking powder, baking soda, salt, egg, milk, brown sugar, vanilla, blueberries

Directions:
Grease twelve 2-1/2-inch muffin cups or thirty-six 1-3/4-inch muffins cups, or line them with paper bake cups; set aside. (If you don't have enough muffin pans, bake half the batter at a time. Refrigerate remaining batter.]
Stir together flour, rolled oats, baking powder, baking soda, and salt in a bowl. Make a well in the center of the mixture.
Combine egg, milk, brown sugar, oil, and vanilla in another bowl. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy.] Fold blueberries into the batter. Spoon the batter into the prepared muffin cups, filling each three-quarters full.
Bake in a 400 degree F oven for 16 to 18 minutes for 2-1/2-inch muffins or 10 to 12 minutes for 1-3/4-inch muffins or until done. Cool in muffin cups on a wire rack for 5 minutes; remove muffins from cups Serve warm. Makes 12 regular-size or 36 small muffins.
Chicken and Snow Peas
Category: world-cuisine
By REBECCAROD

A simple,tasty, and quick version of a popular Chinese Style recipe.

Ingredients:
1 cup chicken broth
3 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon ground ginger
2 tablespoons vegetable oil
4 large skinless, boneless chicken breast halves, cubed
2 cloves garlic, minced
1 ½ cups sliced fresh mushrooms
2 (8 ounce) cans sliced water chestnuts, drained
3 cups snow peas
1 tablespoon sesame seeds

Directions:
Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve. Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes. Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 315.4
Fat: 10.3 g
Saturated fat: 2.2 g
Carbohydrates: 17.3 g
Sugars: 4.4 g
Dietary fiber: 3.8 g
Protein: 37.6 g
Cholesterol: 92.2 mg
Sodium: 540.9 mg
Dees Horseradish Instant Potatoes


Ingredients:
water, milk, horseradish, butter, sour cream, pepper

Directions:
bring water and butter to a boil, add milk and cook 1 more minute., add horseradish and pepper., stir, add potato flakes, stir., add sour cream, stir.
Twice-Baked Cheesy Potato Casserole
Category: side-dish
By maddysmom

Twice-baked potatoes, without the skins.

Ingredients:
4 large baking potatoes
1 cup shredded Cheddar cheese
½ cup sour cream
½ cup butter, divided
¼ cup milk
¼ cup cream cheese, softened
¼ cup chopped fresh chives, or to taste
½ teaspoon salt
½ teaspoon garlic salt
½ teaspoon ground black pepper

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet. Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Reduce oven temperature to 350 degrees F (175 degrees C). Butter a casserole dish. Scoop potato flesh into a bowl; discard skins. Add Cheddar cheese, sour cream, 1/4 cup butter, milk, cream cheese, chives, salt, garlic salt, and pepper. Mash mixture until combined and potatoes are still slightly lumpy. Spread into the prepared casserole dish. Create ridges on the surface with a fork, forming slight peaks. Bake in the preheated oven until peaks are slightly crisped, about 30 minutes. Pour remaining 1/4 cup butter on top. Continue baking until golden brown, about 15 minutes.

Prep time: 20 mins
Cook time: 1 hr 40 mins
Total time: 2 hrs
Yields: 4 cups

Calories: 427.5
Fat: 27.5 g
Saturated fat: 17.3 g
Carbohydrates: 34 g
Sugars: 2 g
Dietary fiber: 4.1 g
Protein: 12.8 g
Cholesterol: 77.4 mg
Sodium: 573.1 mg