xiaoxl/recipe_data huggingface dataset:
Wayde's Cajun Jambalaya Pasta


Ingredients:
butter, onions, celery ribs, bell peppers, all-purpose flour, fresh parsley, large shrimp, crawfish tail, dry white wine, half-and-half cream, Velveeta cheese, salt, cayenne pepper, garlic cloves, bow tie pasta, parmesan cheese, romano cheese

Directions:
In a large (7.5 quart] Dutch oven over medium heat with 1/2 cup flour and 1/2 cup butter make a medium brown roux. Add onions celery and bell pepper. Cook 10 minutes stirring often. Season with salt and cayenne pepper.
Add other 2 sticks of butter, cook about 5 minutes stirring often.  Add parsley , shrimp and crawfish and cook 15-20 minutes stirring frequently until shrimp and crawfish are close to done.
Add half-and-half, wine cheese and garlic  Bring to a simmer and cook another 15 minutes.
In a separate pot cook noodles until al dente.
Combine both mixtures, in casserole dishes or in dutch oven.  Top with parmesan and Emeril's Essence  bake for 20-25 minutes.
Serve with French Bread.
Yogurt Pancakes


Ingredients:
yogurt, milk, eggs, flour, sugar, baking powder, baking soda, salt, margarine

Directions:
Beat the eggs slightly and then combine all the ingredients and mix well., Fry on a hot, greased griddle until bubbles form., Turn over and cook until done., Serve warm with butter, fruit or syrup.
Sweet and Sour Chicken Tenders
Category: main-dish
By Dawn Schultz

This super-easy sweet and sour dish is quick to make and served with white rice.

Ingredients:
1  egg, beaten
½ cup cornstarch
1 teaspoon garlic salt
10  chicken tenders
1 tablespoon vegetable oil
½ cup cider vinegar
½ cup white sugar
¼ cup chicken broth
¼ cup ketchup
1 tablespoon soy sauce
1 teaspoon salt

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Pour cornstarch and garlic salt into a large resealable bag. Dip chicken pieces in beaten egg. Remove and drop chicken into cornstarch mixture and seal the bag. Shake the chicken in the bag until all pieces are fully coated. Heat vegetable oil in a skillet over medium heat. Cook and stir chicken in heated oil until browned, about 5 minutes. Stir vinegar, sugar, chicken broth, ketchup, soy sauce, and salt together in a bowl. Arrange the browned chicken in a baking dish; pour the vinegar mixture over the chicken. Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 40 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 382.1
Fat: 8 g
Saturated fat: 1.9 g
Carbohydrates: 44.3 g
Sugars: 28.7 g
Dietary fiber: 0.2 g
Protein: 30.8 g
Cholesterol: 125 mg
Sodium: 1575.5 mg
White Chocolate Fondue
Category: desserts
By RusticJoyfylFood

Rich creamy white chocolate fondue, made with real cream! Perfect for a party or a romantic night in. Assemble tasty things to dip like pretzel rods, brownies, marshmallows and assorted fruits. Enjoy!

Ingredients:
1 (12 ounce) package white chocolate chips
½ cup heavy whipping cream, or more as needed
¼ cup light corn syrup
2 tablespoons butter
¼ teaspoon salt
1 teaspoon vanilla extract

Directions:
Melt white chocolate chips, cream, corn syrup, butter, and salt together in top of a double boiler over simmering water, stirring frequently, until smooth and glossy, 5 to 10 minutes. Remove fondue from heat and stir in vanilla extract.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 8 servings

Calories: 346.9
Fat: 23.4 g
Saturated fat: 14.2 g
Carbohydrates: 32.3 g
Sugars: 26.8 g
Protein: 3.3 g
Cholesterol: 37 mg
Sodium: 150.1 mg
Keto Chicken Taco Shells
Category: main-dish
By faith4keto kitchen

Yes, a shell made out of chicken! I wanted to make a no-carb taco shell and came up with this recipe and it's oh so tasty! Another plus is that your protein is already in the crust. Keto- friendly and gluten free. We topped ours with lettuce, onion, tomato, cheese, avocado, and salsa.

Ingredients:
1 (12.5 fl oz) can canned chicken breast (such as Trader Joe's®)
2 large eggs
½ cup shredded smoked Cheddar cheese
1 teaspoon taco seasoning mix, or more to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Drain the canned chicken thoroughly, getting as much moisture out as possible. Spread chicken on the prepared baking sheet. Bake in the preheated oven until dried, about 10 minutes. Transfer chicken to a bowl. Increase oven temperature to 500 degrees F (260 degrees C). Mix eggs, Cheddar cheese, and   into the chicken. Scoop 4 even mounds of the mixture onto the same baking sheet. Flatten into tortilla-sized circles. Bake in the preheated oven until set, 8 to 10 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 taco shells

Calories: 252.2
Fat: 15.2 g
Saturated fat: 6.3 g
Carbohydrates: 0.9 g
Sugars: 0.6 g
Protein: 26.5 g
Cholesterol: 165.3 mg
Sodium: 636.8 mg
Cottage Pie


Ingredients:
potatoes, carrots, celery, green onions, red onion, milk, lean ground beef, peas, butter, flour, dry white wine, garlic powder, dried oregano, dried rosemary, black pepper, sea salt

Directions:
Heat oven to 350 degrees.  Butter a 9" x 13" baking pan. Set aside. Wash potatoes and quarter.  No need to peel red or golden potatoes.  Place potatoes in a large pot and cover with water.  Bring to a boil over medium high heat and cook for 20 minutes or until fork tender.  Drain and mash with 1/2 cup of milk.  Set aside.
Peel and dice carrots; dice celery; dice red and green onions.
In a large skillet, melt 1/4 cup of butter over medium high heat.  Add diced red and green onions and saute for 6 to 8 minutes.  Add carrots and celery and saute for another 6 to 8 minutes.  Add ground beef and spices.  Cook and stir until beef is browned and no longer pink.  Drain and return to pan.  Turn heat to simmer.
In a small saucepan, melt 1/4 cup of butter over medium heat.  Whisk in flour until blended.  Slowly add 2 cups of milk and white wine.  Whisk constantly until slightly thickened, about 8 to 10 minutes.
Add sauce to the meat and vegetable mixture.
Add drained peas.
Stir well and let simmer for about 5 to 6 minutes, stirring occasionally.  Pour into prepared 9" x 13" baking pan.  Evenly spread mashed potatoes over.
At this point, the dish can be frozen; just wrap in foil.  Will last up to 6 months in the freezer.  Let thaw for several hours and bake as directed.
Bake at 350 degrees for 40 to 45 minutes.
Serves 6 to 8.
Banana Split Funnel Cake


Ingredients:
all-purpose flour, baking powder, salt, milk, strawberry syrup, eggs, powdered sugar, vanilla ice cream, strawberries, bananas, heavy cream, pecans, maraschino cherries, fresh strawberries, sugar, lemon zest

Directions:
Funnel Cake:
Whisk together the flour, baking powder and salt in a large bowl. Whisk together the milk, Strawberry Syrup and eggs in a medium bowl. Make a well in the flour mixture, and then pour in the egg mixture and whisk until well combined. Let the mixture rest for 10 minutes.
Preheat the oven to 250 degrees F. Heat 1 inch of oil in a medium straight-sided skillet to 375 degrees F.
Spoon 3/4 cup of the batter into a funnel with a 1/2-inch tip, keeping the opening at the bottom closed with your finger. Place the funnel over the skillet, release your finger and pour the batter through the funnel, moving to create a round, lacy funnel cake no bigger than 7 inches in diameter (or as big or small as you want!], creating thick, even strands so the cake cooks evenly. Fry the cake until beginning to brown and crisp, 2 minutes, and then flip and cook until done, another 1 to 2 minutes. Transfer to a wire rack set over a baking sheet and keep in the warm oven as you finish making the funnel cakes in batches.
To serve, place 1 funnel cake on each plate and dust with powdered sugar. Top each with 2 scoops of ice cream, some strawberries and bananas and drizzle with chocolate sauce and leftover Strawberry Syrup. Finish with the sweetened whipped cream, pecans, if using, and a maraschino cherry.
Strawberry Syrup:
Combine the strawberries, sugar, lemon zest and 1/2 cup water in a medium saucepan. Bring to a boil and cook until thick and syrupy, about 10 minutes. Puree in a food processor, strain and let cool before using.
Velveeta Cheesy Chicken & Rice Skillet


Ingredients:
boneless skinless chicken breast halves, water, MINUTE White Rice, Velveeta cheese

Directions:
heat oil in a large skillet on med hi heat.., add chicken cover., cook 4 minutes on each side or until cooked through, Remove chicken from skillet., add soup and water to skillet, stir and bring to a boil., stir in rice and 1 c of velveeta., top with chicken., sprinkle with remaining velveeta, cover and cook on low heat 5 minutes.
The Best Stuffed Mushrooms
Category: appetizers-and-snacks
By Leslie Ann

These mushrooms were created to impress my boyfriend when we first started dating. These are now his absolute favorite.

Ingredients:
3 slices bacon
½ (8 ounce) package cream cheese, softened
2 tablespoons grated Parmesan cheese
3 drops Worcestershire sauce
2 dashes ground black pepper
1 pound mushrooms, stems removed
2 tablespoons grated Parmesan cheese

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese. Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 161.5
Fat: 14 g
Saturated fat: 6.8 g
Carbohydrates: 3.5 g
Sugars: 1.4 g
Dietary fiber: 0.8 g
Protein: 6.7 g
Cholesterol: 33 mg
Sodium: 231.7 mg
Oatmeal Peanut Butter Cookies


Ingredients:
shortening, butter, brown sugar, white sugar, creamy peanut butter, crunchy peanut butter, vanilla extract, eggs, flour, baking soda, salt, quick-cooking oats

Directions:
Preheat oven to 375 degrees.
In a large bowl, cream together shortening, butter, brown sugar, white sugar,  peanut butters and vanilla until smooth.
Beat in the eggs until well blended.
In another bowl, combine the flour, baking soda, and salt; stir into the creamed  mixture.
Mix in the oats until just combined.
Drop by tablespoonfuls onto ungreased cookie sheets.
Bake for 8-10 minutes, or until just light brown.
Cool and store in an airtight container.
Michelle's Soft Sugar Cookies
Category: desserts
By MISSMR94

These sugar cookies have won raves from all who have tried them. They are soft and have a light and delicate flavor.  They're great for Christmastime cut outs.

Ingredients:
1 cup margarine
1 ½ cups white sugar
3  eggs
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt

Directions:
Cream the margarine and add the sugar gradually. Beat until light and fluffy. Add eggs one at time, mixing well after each addition. Stir in the vanilla. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture, stirring in by hand. Cover and chill dough overnight. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Roll dough out on a floured surface to 1/8 to 1/4 inch thick and cut into your favorite shapes. Place cookies onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes or until cookie has a golden appearance.

Yields: 3 to 5 dozen

Calories: 76.7
Fat: 3.3 g
Saturated fat: 0.6 g
Carbohydrates: 10.7 g
Sugars: 5.1 g
Dietary fiber: 0.2 g
Protein: 1.1 g
Cholesterol: 9.3 mg
Sodium: 79.1 mg
Minted Chicken With Sweet Orange Sauce


Ingredients:
chicken breast fillets, of fresh mint, white vinegar, caster sugar, cornflour, water, butter

Directions:
Using a meat mallet, flatten chicken breast to an even thickness.
Spread mint over 1 side of chicken breast , roll up tightly and secure with toothpicks.
Place chicken into baking dish, cover and cook in a moderate oven for 25 minutes or until cooked. Remove toothpicks and keep warm.
Orange Sauce:.
Combine vinegar and sugar in a small pan, stir constantly over heat with out boiling until sugar dissolves. Boil, uncovered without stirring until it turns golden brown.
Strain juice and add to sauce, simmer uncovered until sauce is reduced by 1/2. Add blended cornflour and water, stirring over heat until sauce thickens.
Whisk in butter just prior to serving.
Slice chicken and arrange on plate, pour over orange sauce.
Quick Taco Chicken


Ingredients:
cooked rice, chicken breast, diced tomatoes, honey, cayenne pepper

Directions:
Combine all ingredients, except rice, in frying pan and bring to a boil., Reduce heat, cover and let simmer about 10 minutes or until chicken is done., Serve over rice., If desired, top with shredded cheddar cheese and sour cream.
Fondue Barbeque Sauce


Ingredients:
catsup, wine vinegar, soy sauce, brown sugar, Tabasco sauce

Directions:
Combine all in saucepan. Bring to a boil over moderate heat; stirring constantly. Reduce to simmer for 10 minutes.
Can be served hot or cold.
Chinese Almond Cookies


Ingredients:
flour, baking powder, sugar, eggs, water

Directions:
Sift flour and baking powder.
Blend lard, sugar and 1/4 cup almonds in a food processor until it has a coarse meal texture.
Add extract, eggs and 1 tablespoon water.
Add flour mixture.
Wrap and refrigerate overnight.
Form 1-1/2 inch balls; press down; add almond half to indentation.
Dip fingers in egg yolk and dip on top of cookies.
Bake cookies on a floured cookie sheet 5 minutes at 375F and 8 to 10 minutes at 300°F  to make sure dough is stiff.
You may need to add a little more flour.
Smoked Mackerel With Crispy Skin


Ingredients:
yogurt, beetroots, olive oil, rocket

Directions:
In a small bowl mix together the natural yogurt and horseradish, taste and season with salt and pepper.
Slice the beetroot reserving the juice. Arrange on serving plates.
Arrange the rocket salad on serving plates.
Heat a non stick sauté pan over a medium heat. With a sharp knife slice 2-3 cuts into the mackerel skinand place the Mackerel skin side down in the pan and cook gently for 5 minutes or until skin is crispy. Place on top of the salad.
Spoon the horseradish mixture around the plates. Mix the olive oil with 2 tablespoon of the reserved beetroot juice and drizzle over the plates.
Cancun Chicken


Ingredients:
fresh pineapple, boneless skinless chicken breast halves, ground cumin, dried oregano, ground cloves, olive oil, cornstarch, cilantro

Directions:
Twist crown from pineapple.
Cut pine3apple in half lengthwise.
Refrigerate half for another use, such as pasta salad.
Cut fruit from shell with a knife.
Cut fruit crosswise into 6 slices.
Pound chicken into 1/2 thickness.
Sprinkle with salt and pepper to taste.
Combine cumin, oregano, and cloves in a cup.
Sprinkle over chicken.
In an 8 inch skillet saute pineapple in hot oil over medium high heat for about a minute.
Remove from skillet.
In same skillet saute chicken in pan juices.
Reduce heat.
Cover and simmer about 2 minutes or till juices run clear.
Blend pineapple juice, lime juice, and cornstarch in a cup.
Pour into same skillet.
Stir until sauce boils and is thickened.
Stir in cilantro.
Serve sauce over chicken and pineapple.
Coconut Tequila


Ingredients:
lemon juice, cream of coconut, maraschino juice

Directions:
Mix in a blender on low speed for 15 seconds., Strain into a cocktail glass.
Cousin Cosmo's Greek Chicken


Ingredients:
all-purpose flour, salt, black pepper, feta cheese, fresh lemon juice, dried oregano, boneless skinless chicken breast halves, olive oil, water, chicken bouillon cube, fresh spinach leaves, tomatoes

Directions:
On a large plate, combine 1 tablespoon flour, salt, and pepper.  Set aside.  In a small bowl, combine cheese, lemon juice, and oregano.  Set aside.
With a meat mallet, pound each chicken breast to 1/2 inch thickness.  Spread cheese mixture on each chicken breast, leaving 1/2 inch border.  Fold chicken breasts in half; secure each with toothpick.  Coat chicken breasts with flour mixture.
In large skillet, heat oil over medium heat.  Cook chicken breasts for 1 to 2 minutes on each side, until golden.  In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan.  Add spinach and tomato to skillet, and bring to boil.  Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside.  Discard toothpicks before serving.
Chicken and Mushrooms in a Nutty Sauce


Ingredients:
onion, tomato puree, cashew nuts, garam masala, garlic, chili powder, lemon juice, turmeric powder, salt, plain yogurt, fresh coriander leaves, sultana, chicken breasts, button mushrooms, water, basmati rice, cumin seeds, butter, water, salt, coconut milk, apple, tomatoes, cucumbers, dates, spring onion, salt

Directions:
In a blender process the onions, tomato puree, cashew nuts, garam masala,garlic, chilli powder,lemon juice, turmeric , chicken stock cube, salt and yogurt.
Blend till smooth.
Heat the oil in a pot over medium heat and fry the spice mixture for 3 minutes Add 1 tbsp of the coriander leaves and cook for 1 minute
Add the chicken and sultanas and stir fry for 1 minute.
Add the mushrooms and water, bring to the boil, reduce the heat and simmer for 15 mins, or till the chicken is tender.
Sprinkle the remaining coriander leaves over the top.
Wash the rice and drain well.
Melt the butter in a pot and fry the cumin seeds, when they start to pop add the rice and stir, fry for 2 minutes
Add the water and salt, stir bring to the boil, reduce heat to minimum and cook covered for 18 minutes
In the meantime mix the fruits into the coconut milk  and season with salt to taste.
Turn off the heat and allow the rice to stand for 10 mins, lift the lid and fluff up the rice with a fork.
Ramen Noodle Soup
Category: soups-stews-and-chili
By dakota kelly

This soup is just very very good....you can find ramen noodles at most supermarkets, or at Asian grocery stores.

Ingredients:
3 ½ cups vegetable broth
1 (3.5 ounce) package ramen noodles with dried vegetables
2 teaspoons soy sauce
½ teaspoon chili oil
½ teaspoon minced fresh ginger root
1 teaspoon sesame oil
2  green onions, sliced

Directions:
In a medium saucepan combine broth and noodles.  Cover and bring to a boil over high heat; stir to break up noodles.  Reduce heat to medium and add soy sauce, chili oil and ginger.  Simmer, uncovered, for 10 minutes.  Stir in sesame oil and garnish with green onions.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 290.6
Fat: 10.2 g
Saturated fat: 3.9 g
Carbohydrates: 42.4 g
Sugars: 5.7 g
Dietary fiber: 2.2 g
Protein: 6.9 g
Sodium: 1674.6 mg
Frogmore Stew


Ingredients:
small red potatoes, kielbasa, fresh corn, shrimp

Directions:
Fill large container of a propane cooker halfway with water.
Add 1/4 cup Old Bay seasoning, Bring to a boil.
Add potatoes, return to a boil, and cook 10 minutes.
Add sausage and corn; return to a boil, and cook 10 minutes.
Make sure potatoes are done at this point.
Add shrimp, cook 3-5 minutes.
Remove with a slotted spoon onto a serving platter or newspaper.
Serve with additional old bay and cocktail sauce.
Refreshing Corn Salad
Category: salad
By Jennifer Murray

This is such a fresh tasting salad with ribbons of basil leaves throughout. Add dressing in to your liking.

Ingredients:
¼ cup white sugar
6 ears fresh corn, shucked and desilked
2  Roma tomatoes, seeded and diced
1  red bell pepper, minced
1 bunch green onions, thinly sliced
½ cup sour cream
⅓ cup mayonnaise
¼ cup fresh basil leaves, cut into very thin strips
¼ cup shredded Parmesan cheese
2 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Fill a bowl with ice water. Stir sugar into a large pot filled with water; bring to a boil. Add corn; cook until kernels are softened, about 2 minutes. Drain and transfer corn to ice water until cooled; drain. Cut kernels from the cob with a sharp knife. Combine corn, Roma tomatoes, red bell pepper, and green onions in a bowl. Stir sour cream, mayonnaise, basil, Parmesan cheese, and cider vinegar together in a bowl until dressing is smooth; season with salt and pepper. Fold dressing into corn mixture. Chill in the refrigerator until flavors combine, 8 hours to overnight.

Prep time: 20 mins
Cook time: 7 mins
Total time: 8 hrs 27 mins
Yields: 6 servings

Calories: 277
Fat: 15.9 g
Saturated fat: 4.7 g
Carbohydrates: 31.9 g
Sugars: 13.7 g
Dietary fiber: 4.2 g
Protein: 6.1 g
Cholesterol: 16 mg
Sodium: 539.9 mg
Sweet Cornbread Muffins


Ingredients:
all-purpose flour, yellow cornmeal, granulated sugar, baking powder, salt, butter, milk, vanilla extract

Directions:
Preheat oven to 400°F Spray 2 muffin tins with vegetable oil spray.
In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
In a separate bowl or saucepan, melt the butter.
Whisk the egg lightly while the butter cools a bit, then add the egg, milk, and vanilla extract to the butter.
Make a well in the center of the dry ingredients and pour the mixed liquid, stirring lightly until just blended. Don't over-mix because the muffins will be tough.
Spoon the batter into the muffin tins. Bake at 400°F for 15-18 minutes, until the muffins have risen, are golden-brown and springy to the touch.
Pop out of the tins and let cool a bit before serving.
Orange Tapioca Salad


Ingredients:
water, gelatin, sugar, cornstarch, salt, minute tapioca, vanilla, mandarin oranges, crushed pineapple

Directions:
In saucepan, bring water to a boil.
Combine dry ingredients in a small bowl and whisk into boiling water, stirring constantly.
Return to boil and cook for 1 minute, stirring constantly.
Remove from heat and let cool completely.
Fold in vanilla, oranges, pineapple, and whipped topping.
Transfer to a serving bowl.
Cover and refrigerate for 2 hours or more until set.
Serve.
Chicken With Crispy Panko Coating


Ingredients:
mayonnaise, dried thyme, dried parsley flakes, chicken breast halves, panko breadcrumbs, salt, pepper, paprika

Directions:
Heat oven to 400°.
Line a baking pan with parchment paper.
Combine the mayonnaise, honey mustard, thyme, and parsley.
Spread over the chicken to coat thoroughly.
Combine the panko, bread crumbs, salt, pepper, and paprika in bowl or pie plate.
Press the chicken breasts in the bread crumb mixture, turning to coat thoroughly.
Arrange chicken on the prepared baking pan.
Bake for 25 minutes; turn and bake for about 10 to 15 minutes longer, or until cooked through.
Simple Goulash With Sauerkraut


Ingredients:
onion, Hungarian paprika, water, sauerkraut, sour cream

Directions:
Cook onions in fat until slightly brown.
Add meat, paprika and water.
Simmer until almost tender.
Rinse kraut in water and squeeze out water lightly; add to meat.
Cook 30 minutes or until meat is done.
Add sour cream and heat, but do not boil.