xiaoxl/recipe_data huggingface dataset:
Chicken With Capers


Ingredients:
olive oil, skinless chicken breasts, season salt, fresh coarse ground black pepper, mushroom, capers, white wine

Directions:
Sprinkle chicken with season salt and pepper., Heat olive oil in a frying pan., Sauté chicken on both sides until golden brown., Remove to warm serving platter., In the same pan sauté mushrooms, 1 or 2 minutes., Add wine, cook for 2 minutes., Add capers, just to heat., Pour mixture over chicken.
Butternut Squash Risotto
Category: main-dish
By Andrea Longo Policella

If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! Great as a side dish or main course.

Ingredients:
2 cups cubed butternut squash
2 tablespoons butter
½  onion, minced
1 cup Arborio rice
⅓ cup dry white wine
5 cups hot chicken stock
¼ cup grated Parmesan cheese
salt and ground black pepper to taste

Directions:
Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 342.5
Fat: 8 g
Saturated fat: 4.8 g
Carbohydrates: 57.1 g
Sugars: 3 g
Dietary fiber: 2.4 g
Protein: 7.4 g
Cholesterol: 20.6 mg
Sodium: 978.8 mg
Apricot Barbecue Pork Chops


Ingredients:
salt, pepper, barbecue sauce, dried mustard, Tabasco sauce

Directions:
Use a 6-quart slow cooker.
Lightly salt and pepper pork chops.
Place the pork chops in the insert.
In a small mixing bowl, whisk together the preserves, barbecue sauce, mustard, and Tabasco sauce.
Pour this evenly over the chops.
Cover and cook on LOW for 6-7 hours or on HIGH for about 4 hours.
Pet Urine Remover


Ingredients:
"baking soda"

Directions:
Mix all together gently and pour in a spray bottle.
Do no shake up this mix or you may have a lot of foam. I have also used a watering can this works well also.
Spray onto urine stain and walk away. Allow to dry. No need to rub or scrub the area. For tough odors you may have to repeat.
I would also check your fabric/carpet for color fastness before using due to the peroixide content. I have never had any problems with any fabric changing colors from this mix.
Green Apple Vinaigrette


Ingredients:
champagne vinegar, shallot, honey, soy sauce, olive oil, green apples

Directions:
Combine all the ingredients in a blender except for the olive oil, and apples. Blend until smooth.
Slowly add the olive oil and blend well.
Remove vinaigrette from blender and add the apples, mix and serve on salad greens.
Simply Delicious Smokey Spinach Calzone


Ingredients:
egg, green onion, smoked mozzarella cheese, garlic cloves, bacon, olive oil, butter

Directions:
Preheat the oven to 375 degrees.  Line a baking sheet with parchment paper and set aside.
Place the Simply Potatoes Traditional Mashed Potatoes, green onions, 1 cup shredded mozzarella, 2 cloves finely grated garlic, and crumbled bacon into a stand mixer fitted with a paddle attachment.  Mix the ingredients together for 1-2 minutes until well combined and fluffy.  Set aside.
Place the olive oil, garlic salt,  and baby spinach into a large skillet.  Cook over medium-low heat until the spinach wilts and the volume reduces by 3/4, about 2-3 minutes.  Be sure to stir the spinach frequently.
Slice each pie crust sheet in half, for a total of four halves.  Evenly distribute the spinach over each dough half.  When spreading the spinach on each dough piece, use only half of each piece, leaving the other half empty, as it will be folded over.  You should also leave a border of clear dough in order to seal the crust later.  Top the spinach with 1/4 cup mozzarella and a half cup of the potato mixture.  Fold the crust over the filling.  Press the edges together, then crimp the edges as you would when making a traditional pie.  Place each calzone onto the prepared baking dish.  Brush the tops with melted butter.
Bake for 30-35 minutes, until the crust is golden brown.  Allow to cool for at least 5 minutes before serving.
Potato Soup


Ingredients:
bacon, celery, onion, garlic, potatoes, butter, all-purpose flour, heavy cream, dried tarragon, fresh cilantro

Directions:
In a Dutch oven, cook the bacon over medium heat until done.
Remove bacon from pan, and set aside.
Drain off all but 1/4 cup of the bacon grease.
In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear.
Add the garlic, and continue cooking for 1 to 2 minutes.
Add the cubed potatoes, and toss to coat.
Saute for 3 to 4 minutes.
Return the bacon to the pan, and add enough chicken stock to just cover the potatoes.
Cover, and simmer until potatoes are tender.
In a separate pan, melt the butter over medium heat.
Whisk in the flour.
Cook stirring constantly, for 1 to 2 minutes.
Whisk in the heavy cream, tarragon and cilantro.
Bring the cream mixture to a boil, and cook, stirring constantly, until thickened.
Stir the cream mixture into the potato mixture.
Puree about 1/2 the soup, and return to the pan.
Adjust seasonings to taste.
Broiled Salmon with Brown Sugar
Category: main-dish
By Sharoninflorida #1

This is one of my favorite broiled salmon with brown sugar recipes.

Ingredients:
¼ cup brown sugar
2 tablespoons low-sodium soy sauce
1 tablespoon olive oil
1 large red onion, cut into 1/4-inch thick wedges
1 pinch kosher salt and ground black pepper to taste
4 (5 ounce) skinless salmon fillets

Directions:
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Combine brown sugar and soy sauce in a small bowl. Heat oil in a pan over medium-high heat. Saute onion, salt, and pepper in the hot oil until soft, 5 to 7 minutes. Transfer to sugar mixture and mix together. Place salmon fillets on a rimmed baking sheet. Cook salmon in the preheated oven for 10 minutes. Turn over and drizzle with 1/2 of the sugar mixture. Continue to broil until salmon is opaque throughout and easily flaked with a fork, 5 to 10 minutes more. Serve with remaining sugar mixture.

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

Calories: 255.3
Fat: 8.2 g
Saturated fat: 1.6 g
Carbohydrates: 17.7 g
Sugars: 15.1 g
Dietary fiber: 0.7 g
Protein: 26.8 g
Cholesterol: 60.9 mg
Sodium: 435.3 mg
Fabulous Fajitas
Category: world-cuisine
By APIED

My kids hate onions and peppers, but they LOVE these fajitas. Pita breads, where available, can be substituted for tortillas.

Ingredients:
2  green bell peppers, sliced
1  red bell pepper, sliced
1  onion, thinly sliced
1 cup fresh sliced mushrooms
2 cups diced, cooked chicken meat
1 (.7 ounce) package dry Italian-style salad dressing mix
10 (12 inch) flour tortillas

Directions:
Cut peppers and onion into thin slices. Do not dice, leave slices long and thin. Saute peppers and onion in a small amount of oil until tender. Add mushrooms and chicken. Continue to cook on low heat until heated through. Stir in dry salad dressing mix and blend thoroughly. Warm tortillas and roll mixture inside. If desired top with shredded cheddar cheese, diced tomato and shredded lettuce.

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

Calories: 427.2
Fat: 10.3 g
Saturated fat: 2.5 g
Carbohydrates: 64.2 g
Sugars: 4.9 g
Dietary fiber: 4.5 g
Protein: 18 g
Cholesterol: 21 mg
Sodium: 1078.5 mg
Cheesy Ranch Potato Bake


Ingredients:
southern style hash browns, sour cream, mozzarella cheese, salt, pepper, colby-monterey jack cheese, butter

Directions:
Set aside 1/2 cup of the shredded Colby-jack cheese; stir togther 1/4 cup of the melted butter and the crushed crackers in a small bowl; set this aside also.
Combine all remaining ingredients in a large bowl.
Turn potatoes into a lightly greased 9x13" baking pan; top with reserved cheese, and buttered crushed crackers.
Bake, uncovered, at 375° degrees for 30-35 minutes or until golden brown.
Spinach Dip in Cob Loaf


Ingredients:
frozen spinach, spring onion, water chestnuts, sour cream, mayonnaise

Directions:
Combine all ingredients, mix well and leave to sit in bowl for 5 minutes.
Cut a layer off the top of the cob loaf and hollow it out, making a bowl out of the bread.
Tear excess bread into bit size pieces and place in 150 degree oven for 15 minutes or until nice a crunchy.
Add mixture to the hollowed cob loaf, place prepared bread pieces around on the plate and serve.
Crab Casserole (Chinese Buffet)


Ingredients:
lump crabmeat, cheddar cheese, onions, celery, butter, flour, salt, half-and-half, egg, parsley

Directions:
Heat 4 tablespoons butter in saucepan.
Add onion and celery; saute until veggies are tender.
Blend in flour and salt.
Add half and half slowly.
Cook, stirring constantly, until mixture comes to a boil and thickens nicely.
Remove from heat.
Gradually add a small amount of sauce to the beaten egg. Stir rapidly as you add it.
Return egg mixture to sauce and mix well.
Add crab meat, bread crumbs and parsley and toss gently.
Put all into a lightly buttered (I use the spray] lasagna pan (or you can use individual size casseroles].
Sprinkle cheese over crab mixture.
Bake in 350-degree oven for 20 - 25 minutes or until bubbly and cheese is lightly browned.
Omuraisu (Japanese Rice Omelet)
Category: breakfast-and-brunch
By S. Leigh

Similar in flavor and style to hash browns and eggs, this delicious Japanese dish works wonderfully as breakfast, lunch, or dinner, especially for those not completely ready for the traditional raw fish or white rice. This is my sister's most requested dish.

Ingredients:
1 cup cooked white or brown rice
2 thin slices  cooked ham, cubed
2 tablespoons ketchup
1 slice processed cheese food (such as Velveeta ®)  (Optional)
2  eggs
salt and pepper to taste
1 tablespoon ketchup
¼ teaspoon chopped fresh parsley

Directions:
Heat a skillet over medium heat, and coat with cooking spray. Add the cooked rice, 2 tablespoons ketchup, ham, and cheese, if using. Cook and stir until the ingredients are well combined and heated through, about 8 minutes. Scoop the mixture onto a serving bowl and shape into an oval. In a bowl, beat eggs and salt and pepper. Heat a small skillet coated with cooking spray over medium heat. Add egg mixture; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. Use a spatula to gently fold the eggs into a cocoon shape. When eggs are completely set, remove from the heat. Place the omelet on top of the rice and run a knife length-wise through the top layer of the omelet. It should open like a butterfly and drape over the rice. Top with the final tablespoon of ketchup and a sprinkle of parsley.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 1 serving

Calories: 521.4
Fat: 20.2 g
Saturated fat: 8.6 g
Carbohydrates: 59.3 g
Sugars: 12.4 g
Dietary fiber: 0.8 g
Protein: 26.7 g
Cholesterol: 403.2 mg
Sodium: 1299.9 mg
Easy Baked Tilapia
Category: seafood
By F_Gory

This easy recipe for tilapia only takes a few minutes to prepare, uses few ingredients, and is flavorful.

Ingredients:
4 (4 ounce) fillets tilapia
2 teaspoons butter
¼ teaspoon Old Bay Seasoning TM, or to taste
½ teaspoon garlic salt, or to taste
1  lemon, sliced
1 (16 ounce) package frozen cauliflower with broccoli and red pepper

Directions:
Preheat the oven to 375 degrees F (190 degrees F). Grease a 9x13 inch baking dish. Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with   seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper. Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 171.6
Fat: 3.6 g
Saturated fat: 1.6 g
Carbohydrates: 7.3 g
Dietary fiber: 2.7 g
Protein: 24.8 g
Cholesterol: 46.4 mg
Sodium: 354.3 mg
Fantastic Meatloaf


Ingredients:
ground beef, egg, beef broth, onion, seasoning salt, brown sugar, ketchup, nutmeg, dry mustard

Directions:
Add all ingredients for meat loaf and mix well.
Shape into loaf and put in loaf pan.
Rough the top of meat with a fork and cover with the sauce ingredients which have been combined.
Bake at 350 degrees for 1 hour.
Strawberry Shortcake with Cheesecake Whipped Cream
Category: desserts
By sophie

I cheat and use prepackaged angel food cake, but I absolutely, always, use fresh fruit and make the whipped cheesecake cream myself. I use a cream cheese whipped cream so that I stays looking nice when it has to sit around on a buffet for a few hours. Since the cream cheese gives it stability you can use WAY less sugar than traditional whipped cream calls for.

Ingredients:
1 ½ quarts fresh strawberries, hulled and sliced
2 tablespoons white sugar
1 (8 ounce) package cream cheese, softened
1 pint heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 (10 inch) angel food cake, cut in cubes
½ quart fresh strawberries, hulled and sliced

Directions:
Mix 1 1/2 quarts strawberries and white sugar in a large bowl; gently mash strawberries with a potato masher. Cover and refrigerate. Beat cream cheese in a bowl until light and fluffy; set aside. Beat heavy cream in another bowl until soft peaks form; add whipped cream cheese and continue to beat until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Beat confectioners' sugar and vanilla extract into cream cheese mixture. Layer about half the angel food cake in a large bowl or trifle. Spread a third of the cream cheese mixture over the cake and top with a layer of mashed strawberries. Repeat the layers, finishing with a final layer of the cream cheese mixture. Arrange the remaining 1/2 quart strawberry slices decoratively. Chill until ready to serve.

Prep time: 30 mins
Total time: 30 mins
Yields: 12 servings

Calories: 321.3
Fat: 21.7 g
Saturated fat: 13.3 g
Carbohydrates: 29.1 g
Sugars: 8.5 g
Dietary fiber: 2.5 g
Protein: 4.6 g
Cholesterol: 74.9 mg
Sodium: 281.1 mg
Bangers and Mash in Yorkshire Pudding


Ingredients:
plain flour, eggs, milk, potato, milk, butter, butter, olive oil, red onions, garlic clove, sage leaves, sweet marsala wine, madeira wine, Dijon mustard, coarse grain mustard, sea salt, fresh ground pepper

Directions:
Preheat the oven to 220ºC/gas 7.
First make the Yorkshire pudding. Heat the lard in a large shallow, round roasting tray in the oven until very hot.
Meanwhile, whisk together the flour, eggs and milk to form a smooth, lump-free batter. Pour the batter into the hot roasting tray and roast until well-risen, around 20-30 minutes. Remove the Yorkshire pudding, keeping it in the tray, and set aside.
Reduce the oven temperature to 180ºC/gas.
Place the sausages in a greased oven tray and bake them for 30 minutes until cooked through, turning now and then so that they colour evenly. Half-way through the sausage's baking time, return the Yorkshire pudding to the oven and heat through for 15 minutes until hot and crisp.
Meanwhile, cook the cubed potatoes in boiling salted water until tender. Drain, add in the milk and butter and season with salt and freshly ground pepper. Beat with a hand whisk until smooth and creamy. Stir through the creamed horseradish.
To make the onion gravy, gently heat the butter and olive oil in a frying pan. When hot, add the onions and begin to fry gently. After five minutes, add the chopped sage and garlic. On a gentle heat, add in the Marsala wine and turn up the heat so that everything begins to bubble.
Sniff the pan and see if alcohol smell has evaporated. If it has, turn the heat down. Stir the mustard into the pan and cook for a final 5 minutes.
To serve, turn out the crisped Yorkshire pudding from its tin. Place on a plate, fill with a generous serve of mash, stick several sausages into the mash pile and cover the bangers and mash with lashings of the onion gravy!
Delicious Purim Hamentaschen!


Ingredients:
flour, baking powder, granulated sugar, salt, vanilla, eggs, prune filling, raspberry pie filling

Directions:
In 2 separate bowls, mix one for the dry ingredients and the other for the vanilla, OJ, oil and eggs.
Add the wet mixture slowly into the dry making sure that it has a nice doughy consistency.
If you are not sure, sticking to the spoon=too moist, crumbly=too dry.
You can add either a little flour or OJ to solve the problem.
Let the dough set in the fridge for around and hour.
Separate dough, after the fridge, into three equal balls.
Flour your rolling surface and roller well, repeating frequently as necessary (dough that is sticking to either, needs flouring].
No worries, doesn't change the taste.
Roll dough to 1/8 " thickness, you will get the hang of it!
Using a glass or cookie cutter, cut into pieces.
One teaspoon of the filling in placed in the center and then you pinch your cookie corners into a triangle.
Bake for 15 minutes only at 375 degrees.
If you like sweetened cookies, sprinkle with some extra sugar before putting it into the oven.  Enjoy!
Pumpkin Spice French Toast Bake


Ingredients:
cinnamon, ginger, allspice, nutmeg, eggs, milk, canned pumpkin, maple syrup, powdered sugar, maple syrup

Directions:
Place torn French bread pieces into a lightly greased 8x8-inch glass baking dish.
Sprinkle the cinnamon, ginger, allspice and nutmeg over the bread pieces and toss lightly.
In a mixing bowl, whisk together the eggs, milk, canned pumpkin and maple syrup.  Pour over the spiced bread pieces.
Cover with Saran Wrap and refrigerate overnight.  In the morning, preheat the oven to 350°F.  Remove the plastic wrap and bake for 40 to 45 minutes.
During the last 20 minutes of baking, cover lightly with a piece of foil to prevent browning of the bread pieces.
Let cool slightly before cutting.  Sprinkle with powdered sugar and maple syrup.  Serve with a side of fresh fruit.
Green Chile Cheese Beer Bread
Category: bread
By WCMILLER

Great bread for soups, stews etc.  Use a dark beer to get a better flavor.

Ingredients:
1 cup chopped green chile pepper
1 cup shredded Cheddar cheese
3 cups self-rising flour
3 tablespoons white sugar
1 (12 fluid ounce) can or bottle beer

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. Blend green chiles and cheese together in a blender until smooth. In a large bowl, stir together chile mixture, flour, sugar and beer together in a large mixing bowl until you get a sticky dough. Scoop dough into prepared pan. Bake in preheated oven for 60 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 - 9x5 inch loaf

Calories: 178.6
Fat: 3.4 g
Saturated fat: 2 g
Carbohydrates: 28.7 g
Sugars: 3.9 g
Dietary fiber: 1 g
Protein: 5.8 g
Cholesterol: 9.9 mg
Sodium: 457.4 mg
Creamy Chicken Wild Rice Soup


Ingredients:
wild rice, butter, onion, carrot, celery, flour, salt, chicken broth, pepper, poultry seasoning

Directions:
Rinse wild rice.  Soak in cold water for one hour.  Drain rice.  Cover with boiling water and cook over low heat for 40 minutes.
Melt butter in a 4-quart pan, saute' onion, carrots and celery until tender.  Blend in flour.  Gradually add the heated chicken broth, stirring constantly, until slightly thickened.  Stir in the rice, chicken, and seasonings.  Simmer over low heat 7-10 minutes.  Add the cream slowly to the soup.  Heat just to serving temperature.
Sex on the Beach


Ingredients:
vodka, cranberry juice

Directions:
Add vodka and peach schnapps to a highball glass over ice., Fill with equal measures of cranberry juice and orange juice, and stir.
Szechuan Spinach With Peanut Sauce


Ingredients:
hot water, low sodium soy sauce, white vinegar, red pepper flakes, garlic cloves, onions, carrots, mushrooms, mushroom, frozen chopped spinach

Directions:
Sauce: Place peanut butter, hot water, soy sauce, vinegar, and pepper flakes in a medium bowl. Whisk until smooth. Set aside.
Slice carrots, chop garlic, onion and mushrooms and set aside.
Coat covered non-stick frying pan or pot (at least 5 quarts] with oil. Add carrots, garlic, onion, mushrooms and spinach.
Cook over medium heat, stirring frequently, adding small amount of water as needed to prevent sticking. Continue cooking until carrots begin to soften and spinach is totally thawed.
Add sauce and mix well.
Chocolate Pudding Popsicles®
Category: desserts
By Penny and Scott

In my search for healthier summer treats for my daughters, I came up with this recipe.

Ingredients:
¾ cup milk chocolate chips
½ cup milk
3 tablespoons unsweetened cocoa powder
1 tablespoon white sugar
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
1  avocado
1  banana

Directions:
Combine chocolate chips, milk, cocoa powder, sugar, cinnamon, and vanilla extract in a saucepan over low heat; stir until all ingredients are melted and combined, about 5 minutes. Place avocado and banana in blender; blend until smooth. Add chocolate mixture into the puree; blend until the mixture is the consistency of pudding, about 5 minutes. Pour the pudding into ice pop molds, and place into freezer until firm, about 3 hours.

Prep time: 5 mins
Cook time: 5 mins
Total time: 3 hrs 10 mins
Yields: 4 popsicles

Calories: 313.5
Fat: 19.1 g
Saturated fat: 8.1 g
Carbohydrates: 37 g
Sugars: 25.4 g
Dietary fiber: 5.6 g
Protein: 5.2 g
Cholesterol: 12.9 mg
Sodium: 69.7 mg
Greek-Style Shrimp With Rigatoni


Ingredients:
olive oil, garlic clove, tomatoes, dry white wine, fresh basil, dried oregano, medium shrimp, red pepper flakes, rigatoni pasta, feta cheese

Directions:
Heat 2 tablespoons of olive oil in a skillet over medium heat.  Cook garlic briefly, while stirring.  Add tomatoes and cook about 1 minute.  Add wine, salt and pepper.  Add basil and oregano. Cook over moderate heat about 10 minutes.
Meanwhile, peel and devein shrimp, leaving the tail on.  Season shrimp with salt and pepper.  In another skillet, heat the remaining 3 tablespoons oil.  Cook shrimp about 1 minute, until shrimp turn pink, stirring to ensure even cooking.  Sprinkle with red pepper flakes.
Preheat oven to 400 degrees F.
Place the shrimp (and any juices] in a baking dish.  Sprinkle with feta cheese and spoon tomato sauce over top.  Bake 10 minutes, until hot.
Meanwhile, cook rigatoni according to package directions.  Drain.
Serve shrimp spooned over rigatoni.