xiaoxl/recipe_data huggingface dataset:
Easy Strawberry Chicken


Ingredients:
boneless skinless chicken breasts, pepper, cinnamon, hot water

Directions:
Note::If your chicken crowds the pan a little you may want to start with 14 cup water and jam and add more halfway through cooking if needed.
Dissolve half of jam in hot water, pour into 8x8 pan.
sprinkle chicken with pepper and cinnamon, press with back of spoon to adhere spices.
spread 2 tablespoons of jam on each breast CAREFULLY, it should be a fairly thick layer.
Bake at 350 degrees for 1 hour.
Jam should thicken slightly when cooked.
Serve with cold jam on the side.
Wheat Germ and Raisin Balls


Ingredients:
cream cheese, toasted wheat germ, raisins, coconut

Directions:
Soften cream cheese in microwave.
Add toasted wheat germ to the cream cheese and stir.
Chop raisins finely or mince in food processor. Add to the cream cheese mixture.
Form mixture into small balls and roll in crushed nuts and/or shredded coconut. Refrigerate until firm.
B53


Ingredients:
vodka, Kahlua, Amarula cream liqueur

Directions:
"Layer in glass by carefully pouring ingredients in the above order."
Hare (Rabbit) Ragout Les Fougeres


Ingredients:
olive oil, butter, bacon, onion, carrot, garlic cloves, tomato paste, tomatoes, red currant jelly, white wine, fresh thyme, bay leaves

Directions:
In a heavy bottomed, oven proof casserole, heat olive oil butter and bacon over medium high until the fat renders from the bacon.
Add the hare pieces and brown well on all sides.  Season with salt and pepper.  Add onion, carrot, and garlic cloves, continuing to cook stirring occasionally until the vegetables have started to brown.  Add the rest of the ingredients.
Cover with lid and cook in the oven at 375 degrees for 1 hour or until tender.
Roman-Style Gnocchi
Category: main-dish
By Chef John

Gnocchi alla Romana are as delicious as they are virtually unknown. I feel like I've eaten a fair amount of Italian food, and I've been to Rome, but it wasn't until late in life that I discovered these wonderful, baked semolina dumplings.

Ingredients:
3 cups milk
1 teaspoon kosher salt, or to taste
1 ¼ cups semolina flour
1 ¾ ounces freshly grated Parmigiano-Reggiano cheese
2  large egg yolks
3 tablespoons cold unsalted butter, cut into small cubes
3 tablespoons melted butter
1 pinch cayenne pepper
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or more to cover

Directions:
Line a rimmed sheet pan with plastic wrap. Place milk and salt in a saucepan. Bring almost to a simmer over medium-high heat. As soon as bubbles start to break the surface of the milk, gradually whisk in the semolina. Whisk until semolina becomes thick, about 20 seconds. Reduce heat to medium-low; continue stirring with a wooden spoon until very thick, 7 to 10 minutes. Remove from heat. Add butter, grated cheese, and egg yolks. Stir quickly to prevent the yolks from cooking. Transfer mixture to prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut, about 30 minutes. Preheat oven to 425 degrees F (220 degrees C). Brush a round, shallow baking dish with butter. Using a round 2 3/4-inch cookie cutter, cut out circles of the semolina dough. Arrange in a circular overlapping pattern in the prepared baking dish. With your damp hands, form the scraps of dough into a small ball. Flatten and place between 2 pieces of plastic wrap to flatten to the same thickness of the other dough. Cut out a few more rounds and arrange in center of circle. Drizzle melted butter over gnocchi and brush it over them evenly. Sprinkle with a pinch of cayenne pepper and a generous dusting of grated cheese. Bake in preheated oven until golden brown, about 25 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 25 mins
Yields: 16 gnocchi

Calories: 334.9
Fat: 27.4 g
Saturated fat: 16.6 g
Carbohydrates: 9.5 g
Sugars: 8.8 g
Protein: 13.3 g
Cholesterol: 176 mg
Sodium: 789.2 mg
Yummy Bowl


Ingredients:
beef, mushrooms, onion, zucchini, tomatoes, broccoli, garlic, salt, pepper

Directions:
Have all the ingreients ready.  Garlic and onion first, then beef, then all the rest - throw all the ingredients into a hot nonstick pan, wok or cast iron skillet (my choice].  Stir till heated though.
Enjoy.
Travelin' Chili - Five Can Chili


Ingredients:
black beans, Rotel Tomatoes, mild green chilies, garlic powder, cumin, dried ancho chile powder, chili powder, beef bouillon granules

Directions:
Before going on your trip, mix together the spice mix and place it in a Ziploc bag.
When ready to cook the chili, mix all the canned items together and add a 3/4 soup-can full of water.
Add the spice mix and stir well.
Cover and let simmer for at least 30 minutes before serving with good, crusty bread.
If you have cheddar cheese, sprinkle some of it grated over the top!
Other options:  add another can or two of beans (whatever sort you like, kidney, black eyed, etc --  I've used garbanzos, butter beans, runner beans, soldier beans, all sorts!], and another can of Rotel to stretch it for 10 to 15 people. And if you want more meat, put about a pound of cooked ground beef (or turkey, or buffalo, or pork, or whatever] in, too. If you want to do it in a crockpot, dump it in and put it on low for about 4 hours. Easy!
Koeksisters


Ingredients:
water, sugar, cream of tartar, ground ginger, cinnamon sticks, cake flour, baking powder, salt, butter, eggs, milk

Directions:
First make syrup. Heat water in saucepan, add sugar and stir until dissolved.
Add cream of tartar, ginger and cinamon.
Boil uncovered for 5 minutes. Do not stir.
Remove from stove and chill.
While syrup is chilling, make the koeksisters.
Sift flour, baking powder and salt together.
Add butter and rub it in with fingertips until mixture resembles fine crumbs.
Beat eggs and milk together and add to dry ingredients.
Mix dough well then knead lightly for 2 minutes to make it pliable.
Cover basin with wax paper and leave for 1 hour.
Roll out dough to 1cm thick.
Cut strips (rectangles] 8cm x 4 cm, then make 2 vertical cuts in each strip, starting 5mm from the top and cutting down right to the bottom.
Plait strips loosely and secure at loose end.
Heat oil to 190C and deep-fry koeksisters for 1 minute. Not too many at once.
Remove from oil and drain on paper towel for 1 minute and then dip in syrup for until soaked (1 minute].
Remove from syrup and place on dish to dry.
Italian Vegetable Soup


Ingredients:
bulk Italian sausage, onion, garbanzo beans, diced tomatoes, beef broth, water, zucchini, dried basil, parmesan cheese

Directions:
In a 3-quart saucepan, brown sausage and onion and drain., Stir in beans, tomatoes, broth, water, zucchini, and basil.  Bring to a boil., Reduce heat and simmer for 5 minutes or until zucchini is tender., Sprinkle each serving with cheese.
Tomato-Zucchini Gratin


Ingredients:
zucchini, tomatoes, parmesan cheese, garlic, dried thyme, olive oil

Directions:
Place half the zucchini in an ungreased 8-inch square baking dish., Top with half the tomatoes., Sprinkle with 1/4 cup cheese., Top with the remaining zucchini and tomatoes., Evenly sprinkle the garlic, thyme, salt and pepper to taste over the tomato., Drizzle with the olive oil., Sprinkle with the remaining 1/2 cup cheese., Bake at 400° for 20-25 minutes., Serve with slotted spoon.
Mocha Muffins


Ingredients:
granulated sugar, Splenda granular, baking powder, baking soda, lecithin granules, salt, dried prunes, water, brewed coffee, brewed coffee, vanilla extract

Directions:
Combine the flour, sugars, cocoa,baking powder, baking soda,lecithin, and salt. Stir to mix well.
In the bowl of a food processor, place prunes and 6 Tbsp water. Process on high til mixture is smooth. Place prune mixture in a bowl with coffee and vanilla extract. Stir to mix well. Add flour mixture to prune mixture, stir to mix well.
Line muffin cups and fill 3/4 full. Bake at 350°F for 15-20 minutes, being careful not to overbake(They should spring back when lightly touched]. Immediately after removing from the oven, place 8 chocolate chips on top of each muffin. Allow to sit until soft and then spread the softened chips with a spatula.
Zucchini Cupcakes


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

Directions:
Beat eggs, sugar, oil, orange juice and extract.
Combine dry ingredients; add to egg mixture; mix well.
Add zucchini and blend well.
Fill greased or paper lined muffin cups 2/3 full.
Bake at 350* for 23 minutes or until pick comes out clean.
Lemon Cookies


Ingredients:
cake flour, sugar substitute, confectioners' sugar, lemon peel, baking powder, margarine, egg, fresh lemon juice, confectioners' sugar

Directions:
In a food processor combine the flour, sugar substitute, 3 tbsp confectioner's sugar, lemon peel and baking powder.
Add the margarine and pulse on and off until coarse crumbs form.
Add the egg and lemon juice and process just until a dough forms.
Form the dough into a ball and wrap it in plastic wrap. Refrigerate the dough for at least an hour, or until firm.
Preheat the oven to 350°F Coat a baking sheet with cooking spray.
Shape the dough into one inch balls and place them one inch apart on the prepared baking sheet.
Bake for 10 minutes or until the cookies are golden. Remove the cookies from the baking sheet and dust them with the 1 tbsp confectioner's sugar.
Cool on a rack.
Cilantro Lime Fish


Ingredients:
cod fish fillets, flounder fillets, pepper, garlic clove, olive oil, ground cumin, fresh cilantro, fresh parsley, limes, margarine

Directions:
Preheat oven to 375°F.
Place each fillet on a piece of heavy-duty foil; sprinkle with pepper.
In a saucepan, saute onion and garlic in oil; stir in cumin.
Spoon over fillets; sprinkle with cilantro.
Place lime slices over each; drizzle with margarine.
Fold foil around fish and seal tightly; place on a baking sheet.
Bake for 35-40 minutes or until fish flakes easily with a fork.
Mushroom Casserole


Ingredients:
mushrooms, onion, garlic cloves, rice, wild rice, eggs, cottage cheese, sour cream, salt, parmesan cheese, thyme, tarragon

Directions:
Preheat oven to 350F degrees.
Spread butter or olive oil evenly into a 9x13 baking pan.
In a large skillet over medium-high heat saute the mushrooms in olive oil adding a bit of salt to the mix. Saute so until the mushrooms have released their liquid and have browned a bit.
Add the onions and cook for another 4 or 5 minutes or until they are translucent.
Add the garlic and cook for another minute. Remove from heat.
Add the cooked rice to the skillet and stir until well combined.
In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.
Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and bake for 30 minutes.
Remove foil and bake for another 20 or 30 minutes until and golden brown along the edges. Sprinkle with chopped Thyme or Tarragon, and the remaining Parmesan.
Poor Man's Stroganoff
Category: pasta-and-noodles
By Richard Daggett

This is a recipe I came up with when I was helping to raise 6 kids. Every penny counted. You can add onions if desired.

Ingredients:
1 (12 ounce) package egg noodles
1 pound ground beef
1 teaspoon Greek seasoning (such as Cavender's®)
salt and ground black pepper to taste
1 teaspoon vegetable oil
1 (16 ounce) package sliced fresh mushrooms
1 pint sour cream

Directions:
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with Greek seasoning, salt, and pepper. Heat vegetable oil in a separate skillet over medium heat. Cook and stir mushrooms in hot oil until tender, about 5 minutes; add to ground beef. Stir sour cream into ground beef mixture; cook and stir until hot, about 5 minutes. Serve over egg noodles.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 810.4
Fat: 43.1 g
Saturated fat: 21.6 g
Carbohydrates: 68.8 g
Sugars: 3.6 g
Dietary fiber: 4 g
Protein: 38.2 g
Cholesterol: 192.1 mg
Sodium: 268.1 mg
Kidney Bean, Tomato & Red Onion Salad


Ingredients:
red onion, red wine vinegar, cherry tomatoes, fine sea salt, red kidney beans, extra virgin olive oil

Directions:
In a small bowl, combine onions and vinegar. Set aside to macerate while preparing rest of salad, or up to three hours.
Halve cherry tomatoes and place in a serving bowl. Sprinkle with 1 teaspoon salt. Add kidney beans, onion mixture and olive oil. Toss gently to mix, adjust salt to taste, and serve.
Sopes With Shredded Beef


Ingredients:
boneless beef chuck, lime juice, chili powder, ground cumin, kosher salt, ground coriander, garlic cloves, fresh cilantro, garlic cloves, avocado, onion, lime, juice of, ground cumin, salt, masa harina, all-purpose flour, baking powder, salt, warm water, unsalted butter, roma tomatoes, green cabbage, Cotija cheese, fresh cilantro leaves

Directions:
For the shredded beef:
Put the beef, lime juice, orange juice, chili powder, cumin, salt, coriander and garlic in a large Dutch oven, or heavy-bottomed pot, and add just enough water to cover. Bring to a boil, and then reduce to a simmer over medium-low heat and cook, covered, for 30 minutes. Remove the lid and continue cooking on a gentle simmer for 2 1/2 to 3 hours, stirring occasionally.
Once the beef is tender, let it cool slightly in the braising liquid and then shred with two forks, while still in the pot, so as to let all the shredded beef soak up the delicious sauce.
For the tomatillo guacamole:
Combine the cilantro, tomatillos, garlic, avocado, jalapeno, onion, lime juice, cumin and salt in a food processor or blender and pulse until combined.
For the sopes:
Combine the masa harina, flour, baking powder and salt in a mixing bowl. Make a well in the center and slowly add the warm water while incorporating the dry ingredients using a stiff spatula. Once the dough comes together, transfer it to a floured surface and knead it by hand until it is smooth and not crumbly, about 5 minutes.
Roll the dough to 1/4-inch thickness and then cut it into 2-inch circles with a biscuit cutter or the rim of a glass; you should get 36 circles. Re-roll and re-cut scraps of dough until all of it is used. Create a ridge around the edge of each sope using your thumb, and working from the center outwards. You are trying to make a small well for the toppings to rest in once the dough is fried.
Fill a cast-iron skillet with 1 1/2 inches of vegetable oil and heat to 350 degrees F over medium-high heat. Once the oil is hot, fry the sopes until their edges are crispy and just starting to brown, about 3 minutes. Flip and cook for another 3 minutes. Transfer the sopes to a paper-towel-lined plate and season with salt as they come out of the oil.
For the toppings:
Melt the butter in a skillet, then add the refried beans. Stir to warm through and loosen the mixture. Set aside. Mix the pickled jalapenos and tomatoes and set them aside.
Fill each sope with a layer of beans, followed by some shredded beef and a little tomatillo guacamole. Top each with some of the cabbage, tomato-jalapeno mixture, crema, cotija and cilantro.
Tortilla Wraps
Category: appetizers-and-snacks
By MJ

We had unexpected company, and necessity is definitely the mother of invention. Liverwurst and crabmeat form a surprisingly lively and filling partnership with cream cheese in these tasty morsels.

Ingredients:
1 (8 ounce) package braunschweiger liverwurst
1 (6 ounce) can canned crabmeat, drained
2 ounces cream cheese, softened
10 (10 inch) flour tortillas

Directions:
In a medium bowl, mix the braunschweiger liverwurst, crabmeat and cream cheese. Spread the mixture on tortillas. Tightly roll tortillas, wrap in wax paper and refrigerate 1 hour. Slice the tortillas into bite sized pieces and serve.

Prep time: 5 mins
Total time: 1 hr 5 mins
Yields: 16 servings

Calories: 208.8
Fat: 8.8 g
Saturated fat: 3.1 g
Carbohydrates: 23.5 g
Sugars: 0.9 g
Dietary fiber: 1.4 g
Protein: 8.1 g
Cholesterol: 35.4 mg
Sodium: 452.1 mg
German Baked Beans


Ingredients:
sauerkraut, unsweetened applesauce, brown sugar, salt, ground mustard

Directions:
In a large bowl, combine all ingredients.  Transfer to a 2-qt. baking dish coated with cooking spray.
Bake, uncovered at 400 degrees for 1 to 1 1/2 hours or until bubbly.
Peach, Honey and Ginger Jelly


Ingredients:
agar-agar, honey, ginger juice, blueberries

Directions:
Place 500 ml of water and agar-agar in a sauce pan and bring to boil.
Whisk for 2 minutes to dissolve agar-agar. If you use agar-agar flakes rather than a powder form, you might need to simmer longer (10 - 15 minutes] to dissolve it. Turn off the heat.
Add honey and ginger juice and whisk to dissolve them. Let it cool for a few minutes.
In the meantime, peel and slice peaches. Wash blueberries and dry them.
Pour the liquid into individual cups.
Add peach slices and blueberries to each cup.
When the jelly is cool enough, place the cups in the refrigerator until fully set, for a couple of hours or longer.
Place additional fruits on top, infuse love and serve!
Lebanese Ayran Baalbeck Way


Ingredients:
milk, salt, garlic cloves, water

Directions:
"crush garlic, mix ingredients, serve cold."
Tantalizingly Tangy Meatloaf Recipe


Ingredients:
ground beef, egg, garlic powder, Worcestershire sauce, ketchup, brown sugar

Directions:
Preheat oven to 350 degrees F.
Ina large bowl, combine the beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and place into a meatloaf pan.
Bake in oven for 30 to 50 minutes.
Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.
I like the make double the sauce for everyone to spoon extra over their meatloaf.
Snickers Salad


Ingredients:
apples, vanilla instant pudding mix

Directions:
Mix pudding into whipped topping <U+0096> stirring well till mixed thoroughly.
Add Snickers and apple pieces to pudding mixture <U+0096> stir well and chill till ready to serve.
Jan's Chipotle Roasted Sweet Potatoes
Category: side-dish
By What's for dinner, mom?

Quick and easy way to jazz-up sweet potatoes. Great blend of sweet, salty, spicy, and a flash of heat. Great with pork roast, ribs, ham, or your favorite BBQ.

Ingredients:
6  sweet potatoes, peeled and quartered
5 tablespoons butter, melted
3 tablespoons brown sugar, or more to taste
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon chipotle chile powder, or more to taste
1 ½ teaspoons salt
1 teaspoon ground black pepper

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Toss sweet potatoes and butter together in a large bowl. Whisk brown sugar, onion powder, garlic powder, chipotle chile powder, salt, and black pepper together in a small bowl; sprinkle over sweet potatoes and toss to coat. Pour potatoes in a single layer onto the prepared baking sheet. Roast in the preheated oven until potatoes are tender, 30 to 45 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 364.1
Fat: 9.8 g
Saturated fat: 6.1 g
Carbohydrates: 65.9 g
Sugars: 19.2 g
Dietary fiber: 8.8 g
Protein: 4.9 g
Cholesterol: 25.4 mg
Sodium: 808.7 mg
Authentic Italian Meatball Sandwiches


Ingredients:
ground beef, milk, onion, fresh parsley, eggs, parmesan cheese, garlic, olive oil, tomato sauce

Directions:
In a medium bowl, mix the ground beef, bread, onions, parsley, eggs, cheese, and garlic.
Add salt and pepper to taste; If the mixture is dry, add ½ cup of cold water and mix well. Form into about 12 meatballs.
Place the meatballs in a sauté pan with the olive oil and fry over medium to high heat until brown, about 10 to 15 minutes.
Plum and Apple Fool


Ingredients:
sweet plums, apple cider, ground cinnamon, tart apples, sugar

Directions:
Wash the plums, pit them and chop them.
Poach them gently with the apple cider and the cinnamon until they are soft and falling apart.
Allow them to cool somewhat.
Peel the apples, and grate them, discarding the cores.
Mix the grated apples into the plum mixture.
Spoon the fool into individual glass serving bowls, and chill.
Beat the cream and sugar until stiff and serve it over the fools.
Instead of the whipped cream, serve the fools with a little light English-style custard poured over them.
Twice-baked Cheddar Potatoes


Ingredients:
potatoes, cheddar cheese, milk, butter, fresh chives

Directions:
Bake potatoes in oven until easily pierced with fork.
(I do not recommend microwaving them, it makes the skin very soft and potatoes will fall apart when stuffing] Cut off, lengthwise, top 1/3 of potatoes.
Scoop out potato with spoon into a medium mixing bowl, leaving shells intact.
Add butter, cheese, salt, and pepper to potatoes.
Blend with a hand-held mixer, adding milk a little bit at a time until mixture is creamy but still pretty thick (you may not need all of the milk, or you may need more, depending on the potatoes used, how long they were baked, etc.].
Using a spoon, scoop potato mixture back into emptied shells.
It is ok if the potatoes are stuffed over the top.
Bake in a 375 oven for 20-25 minutes, or until cheese is bubbly and potatoes are brown on top.
Sprinkle with chives before serving.
Mustard Sauce for Ham


Ingredients:
egg, sugar, dry mustard, flour, apple cider vinegar, heavy cream

Directions:
"In a double boiler (I have also just added all ingredients into a small saucepan] mix egg, sugar, dry mustard and flour.  Gradually add vinegar and cream stirring constantly until it thickens."
Mexican salsa-salad


Ingredients:
tomatoes, fresh cilantro, lime juice, garlic, jalapeno chiles, salt

Directions:
Remove and discard husks from the tomatillos; rinse, chop and put into a bowl.
Rinse and core the tomatoes, chop and add to tomatillos.
Add onion, cilantro, lime juice, garlic and jalapeno to tomatillo/tomato mixture.
Mix gently and add salt to taste.
Serve with grilled meats, such as fajitas or is good on it's own as a salad.
English Flapjack
Category: world-cuisine
By MISSRUSSELL18

An English recipe. Very easy to make, and very delicious. Good for lunch-boxes too.

Ingredients:
½ cup butter or margarine
½ cup packed brown sugar
4 tablespoons golden syrup or corn syrup
3 cups rolled oats
¼ cup raisins

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a saucepan over low heat, combine the butter, brown sugar and golden syrup. Cook, stirring occasionally, until butter and sugar have melted. Stir in the oats and raisins until coated. Pour into an 7 or 8 inch square baking pan. The mixture should be about 1 inch thick. Bake for 30 minutes in the preheated oven, or until the top is golden. Cut into squares, then leave to cool completely before removing from the pan.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 10 servings

Calories: 250.3
Fat: 10.8 g
Saturated fat: 6.1 g
Carbohydrates: 36.7 g
Sugars: 15.5 g
Dietary fiber: 2.6 g
Protein: 3.4 g
Cholesterol: 24.4 mg
Sodium: 75.3 mg