xiaoxl/recipe_data huggingface dataset:
Garden Plate


Ingredients:
chicken breasts, garlic scapes, kohlrabi, olive oil, sugar, lemon, white wine, lemon balm

Directions:
Heat the olive oil in a heavy skillet over med-low heat.  Thinly slice the garlic scape stems on the bias and add to the skillet.
Salt and pepper the chicken breasts.  After about 2 minutes push the garlic to the sides of the pan and add the chicken.  Salt and pepper the other side and brown.
While the chicken is browning, peel the kohlrabi and slice it thinly (like a scallop] and add to skillet.  Cut the greens from the kohlrabi into thin strips and also add to the skillet.
After 5 minutes turn the chicken to brown the other side and flip the kohlrabi slices.  Brown chicken for another 3 minutes.
Add the juice of half the lemon and white wine to the skillet and cover with a lid.  Allow to cook for another 5-10 minutes.
In a small bowl, mix chili paste, sugar and some lemon juice.  Spread on the chicken and flip the chicken one more time so the chicken is sitting on top of the chili paste.  Cook for 2 more minutes or until chicken is done and serve.  Top the chicken with thinly sliced lemon balm and garnish with slice of lemon.
Roasted Chicken Breasts


Ingredients:
skinless chicken breast, sweet paprika, salt, black pepper, chicken bouillon cubes, hot water

Directions:
Lay chicken breasts in a greased baking dish bone side down.
Sprinkle liberally with the paprika covering most of the meat.
Sprinkle lightly with salt& pepper.
Top each piece with a thin layer of dried minced onion.
Bake at 350 degrees for 30 minutes.
Remove from oven and turn over all the pieces bone side up.
Sprinkle lightly the other side of the meat with more paprika, salt and pepper.
Pour in the 1 1/2 cup of hot water.
NOTE** DO NOT pour cold water into a hot glass baking dish or it will break.
Add the 2 teaspoons of chicken base or bouillon to the water.
Bake another 30 minutes.
Make sure juices run clear.
Let meat sit in the juices in the baking dish for at least 5 minutes before serving to allow some of the juices to be absorbed in the meat.
Turn the pieces back over and serve bone side down for prettiest presentation.
The meat should be done all the way through and yet still nice and juicy.
Dr. Oz's Tangerine Weight-Orade


Ingredients:
tangerine, mint leaf

Directions:
Place brewed green tea and remaning ingredients into a pitcher and refrigerate overnight.
Drink 1 pitcher daily for maximum metabolism-boosting results.
Corn Potato and Cheddar Cheese Chowder


Ingredients:
bacon, onion, garlic, butter, cumin powder, flour, chicken broth, potatoes, frozen corn kernels, salt, cayenne pepper, cheddar cheese

Directions:
Cook the bacon in a heavy 3-4 quart saucepan over medium heat until crisp; transfer to paper towels using a slotted spoon when cool enough to handle, crumble into small pieces; set aside.
Melt butter and sauté onion and cumin until softened (about 4 minutes adding in the garlic the last 2 minutes].
Add in the flour and whisk for 1 minute.
Add/whisk in the broth; bring to a boil, whisking occasionally.
Add in the cubed potatoes and simmer, covered for about 6-8 minutes (until JUST tender].
Stir in the whipping cream and corn, season with cayenne and salt; return to a simmer until the corn is heated through (about 2 minutes].
Add in 1/2-pound grated cheddar, stirring just until the cheese has melted (do not let boil].
Ladle into bowls, top with about 1/4 cup grated cheddar and then crumbled bacon.
Chicken Mango Salsa Salad with Chipotle Lime Vinaigrette
Category: side-dish
By Occasional Cooker

A delicious, colorful, sweet and spicy salad with diced chicken, a mango pico de gallo salsa, blue cheese, and cranberries in a wonderful chipotle lime vinaigrette. It's almost too pretty to eat...almost.

Ingredients:
1  mango - peeled, seeded and diced
2  roma (plum) tomatoes, chopped
½  onion, chopped
1  jalapeno pepper, seeded and chopped - or to taste
¼ cup cilantro leaves, chopped
1  lime, juiced
½ cup olive oil
¼ cup lime juice
¼ cup white sugar
½ teaspoon ground chipotle chile powder
½ teaspoon ground cumin
¼ teaspoon garlic powder
1 (10 ounce) bag baby spinach leaves
1 cup broccoli coleslaw mix
1 cup diced cooked chicken
3 tablespoons diced red bell pepper
3 tablespoons diced green bell pepper
2 tablespoons diced yellow bell pepper
2 tablespoons dried cranberries
2 tablespoons chopped pecans
2 tablespoons crumbled blue cheese

Directions:
Mix mango, tomatoes, onion, jalapeno pepper, cilantro, and juice of 1 lime in a large bowl; set aside. Whisk olive oil, 1/4 cup lime juice, sugar, chipotle chile powder, cumin, and garlic powder together in a bowl; set aside. Toss spinach leaves, broccoli coleslaw mix, chicken, red, green, and yellow bell peppers, cranberries, and pecans together in a large bowl. Spread mango salsa and blue cheese on top. Drizzle lime dressing over salad and toss before serving.

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

Calories: 316.8
Fat: 22.3 g
Saturated fat: 3.6 g
Carbohydrates: 25 g
Sugars: 18.1 g
Dietary fiber: 4 g
Protein: 7.6 g
Cholesterol: 13.8 mg
Sodium: 109.9 mg
Chambord, Raspberry Liqueur, Coffee


Ingredients:
Chambord raspberry liquor, sugar

Directions:
Pour coffee and liqueur into an Irish Coffee., glass, and sweeten to taste., Gently float the cream on top., Enjoy!
Strawberry Rice Pudding


Ingredients:
skim milk, ground nutmeg, ground allspice, salt, long-grain rice, margarine, butter, Equal sugar substitute, strawberries, skim milk

Directions:
In a two quart saucepan bring to a boil the two cups of skim milk, ground nutmeg, ground allspice, and salt. Stir in the rice, cover, and cook over low heat for approximately 30 minutes or until most of the milk is absorbed. Stir occasionally while cooking.
Remove pan from, stir in margarine and Equal sugar substitute. Let cool, than cover and chill in the refrigerator. Just before serving, gently fold in strawberries and add additional milk if desired.
Focaccia Bread


Ingredients:
water, water, bread flour, parmesan cheese, salt, dry milk, olive oil, sugar, dried basil, active dry yeast, garlic cloves, olive oil

Directions:
Put all ingredients except the garlic and 2 tbsp olive oil in the bread pan of your bread machine. Select dough cycle.
Remove the dough after the cycle is completed.
In a parchment paper lined (or cornmeal sprinkled] cookie sheet, pat the dough into a roughly round shape about 1/2-inch thick. Cover with a towel and let it rest for 45 minutes.
Preheat the oven to 400ºF.
Combine the garlic with 2 tbsp olive oil. Dimple the dough with your fingers and brush it with the olive oil mixture. Sprinkle the dough with coarse salt, if desired.
Bake the focaccia for 15-20 minutes, until it's deep brown all over. Remove it from the pan and cool it for 15 minutes before eating.
Seitan & Mushroom Marengo


Ingredients:
onion, garlic cloves, celery, mushrooms, tomato puree, water, vegetable broth, red wine vinegar, dried oregano, bay leaf, black pepper, sea salt, seitan, lemon juice

Directions:
Soften onion, garlic and celery in a small amount of water, in a medium saucepan, till soft.
Add mushrooms and cover pan. Let cook 5-10 minutes, till mushrooms are soft.
Add all other ingredients, except lemon juice. Simmer gently while your rice cooks.A few minutes before serving, add lemon juice.
Serve over rice with a nice green salad. Bon appetit!
Easy Glazed Grilled Salmon


Ingredients:
dark brown sugar, hot mustard, Dijon mustard, soy sauce, rice vinegar, salmon steaks

Directions:
Whisk together first three ingredients.
Transfer 1 tablespoon glaze to small bowl; mix in rice vinegar and set aside.
Brush 1 side of salmon steaks generously with half of glaze in medium bowl and place salmon steaks, glazed side down, onto barbecue.
Grill until glaze is slightly charred, about 4 minutes.
Brush top side of salmon steaks with remaining glaze in medium bowl.
Turn salmon over and grill until second side is slightly charred and salmon is just opaque in center, about 5 minutes longer.
Transfer salmon to plates and drizzle reserved glaze in small bowl over salmon and serve.
Peposa Dell'Impruneta (Tuscan Black Pepper Beef)
Category: world-cuisine
By Chef John

The story goes that terracotta tile workers in Impruneta, Tuscany, would place this stew into clay pots and cook it in their still-hot kilns overnight where it would be ready in the morning. They used a lot of pepper because the meat was not always top quality. The amount of pepper is up to you--I used a ridiculous amount, but even so it wasn't overpowering.

Ingredients:
6  beef short ribs (8 to 10 oz. each)
1 tablespoon kosher salt
8 cloves garlic, peeled and crushed
1 tablespoon tomato paste
2 tablespoons whole black peppercorns, freshly crushed
1 tablespoon freshly ground black pepper
3  sage leaves
3 small sprigs fresh rosemary
2  bay leaves
2 cups red wine, preferably Chianti
salt to taste, to adjust sauce

Directions:
Place meat in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt. Place chopped garlic and a pinch of salt in a mortar and mash with pestle until pastelike. Add tomato paste; mash until blended. Transfer mixture into bowl with beef and rub onto all sides of meat. Add crushed peppercorns and ground pepper. Distribute evenly over all sides of beef. Transfer to a deep skillet or Dutch oven bone side down. Tuck sage leaves, rosemary, and dry bay leaves between pieces of meat. Carefully add wine along the side of the pan to avoid washing over the top of the meat. Place pan over high heat and bring to a simmer; reduce heat to low. Cover tightly. Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1/2 hours. Transfer pieces of meat to a warm bowl. Increase heat to high and bring braising liquid to a boil. Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes. Remove bones from meat. When sauce is thickened, transfer meat back to skillet. Reduce heat to medium-low and spoon sauce over meat. Cook until until heated through, about 5 minutes.

Prep time: 10 mins
Cook time: 3 hrs 30 mins
Total time: 3 hrs 40 mins
Yields: 6 servings

Calories: 654.6
Fat: 52.1 g
Saturated fat: 22.1 g
Carbohydrates: 5.1 g
Sugars: 0.4 g
Dietary fiber: 1 g
Protein: 27.5 g
Cholesterol: 116.2 mg
Sodium: 1074.9 mg
Maple Walnut Syrup


Ingredients:
corn syrup, maple syrup, water, sugar, walnut pieces

Directions:
Combine corn syrup, maple syrup, water and sugar in a saucepot.
Bring to a boil, stirring occasionally.
Reduce heat and simmer syrup until it begins to thicken, about 15 minutes.
Stir in nuts; cook 5 minutes.
Ladle hot syrup into hot jars, seaving 1/4-inch headspace.
Adjust two-piece caps.
Process 10 minutes in a boiling-water canner.
Yield: about 4 half-pints.
Caramel Sauce


Ingredients:
brown sugar, sugar, water, vanilla extract, salt, butter

Directions:
Scald the cream in a heavy saucepan.
Turn off heat.
In a heavy saucepan, combine the sugars and water.
Cover the pot and place it over medium high heat until the sugar melts and bubbles, about 4 minutes.
Remove the cover and occasionally swirl the pan or stir the mixture until the syrup is a golden amber color, 5 to 8 minutes.
Careful not to overcook.
The caramel can turn from amber to burnt in seconds!
Stirring constantly, slowly pour in the warm cream.
Bring to a boil, continuing to stir constantly.
Cook until slightly thickened, about 3 minutes.
Remove the sauce from the heat, add the vanilla extract, salt and butter, and stir until the butter melts and the sauce is smooth.
Serve immediately or cool to room temperature, then cover tightly and refrigerate for up to two weeks.
Reheat in a pan of simmering water or a microwave.
Nutella® Biscotti
Category: world-cuisine
By thymeforpineapple

Subtly sweet from chocolate chips, Nutella®, and sugar, these twice-baked cookies get added crunch from toasted hazelnuts and melt to perfection in your mouth. They're easy to package and give as a gift to complement purchased coffee beans or a hot chocolate mix and can be served on a hot chocolate board spread during the holidays. Dunk in coffee, tea, or even milk!

Ingredients:
cooking spray
2 ½ cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
½ teaspoon kosher salt
3 large eggs
1 cup white sugar
⅓ cup unsalted butter, melted
1 teaspoon vanilla extract
⅓ cup chocolate-hazelnut spread (such as Nutella®)
1 ¼ cups bittersweet chocolate chips
1 cup chopped raw hazelnuts
½ cup milk chocolate candy wafers

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Position racks in top and bottom third of the oven. Line two large rimmed baking sheets with parchment paper and lightly spray with cooking spray. Whisk flour, cocoa powder, baking powder, and salt together in a medium bowl. Beat eggs in the bowl of a stand mixer fitted with a whisk attachment on medium-high speed until pale and frothy, about 2 minutes. Gradually add sugar and mix until pale and thickened, about 2 minutes. Beat in melted butter and vanilla on low speed until combined. Add chocolate-hazelnut spread and beat on low speed, scraping down sides and bottom of bowl as needed, until just combined, about 30 seconds. Gradually mix in flour mixture and on low speed until just combined, about 30 seconds. Fold in chocolate chips and hazelnuts until just combined. Divide dough in half. Place each half in the center of a prepared baking sheet. Lightly spray your hands with cooking spray and shape each piece of dough into a 3/4-x2 1/2-x13-inch log. Bake in the preheated oven, rotating cookie sheets halfway through, until set and firm to the touch, about 30 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C). Carefully transfer one log to a cutting board. Use a serrated knife to cut 1/2-inch slices on the diagonal. Transfer slices back to the baking sheet in an even layer, with cut-sides up. Repeat with the remaining log. Bake in the preheated oven until dried, about 30 minutes, flipping cookies and rotating baking sheets halfway through. Transfer biscotti to a wire rack and let cool completely, about 30 minutes. Meanwhile, microwave candy wafers in a medium microwave-safe bowl on high power for 30 seconds, then stir. Continue microwaving and stirring in 30-second increments, until melted and smooth, about 1 to 1 1/2 minutes total. Drizzle melted chocolate over one end of each biscotti. Refrigerate, uncovered, until chocolate hardens, about 15 minutes.

Prep time: 30 mins
Cook time: 1 hr
Total time: 2 hrs 25 mins
Yields: 44 biscotti

Calories: 124.2
Fat: 6.1 g
Saturated fat: 2.3 g
Carbohydrates: 16.3 g
Sugars: 6.8 g
Dietary fiber: 0.7 g
Protein: 2.2 g
Cholesterol: 16.8 mg
Sodium: 54.5 mg
Avocado and Citrus Salad


Ingredients:
caster sugar, of fresh mint, salt, black pepper, Hass avocadoes, grapefruit, orange, mint sprig

Directions:
Whisk together the lemon juice, caster sugar, mint and seasoning together until the sugar has dissolved; Gradually whisk in the oil.
30 minutes or less before serving, slice your avocados, and prepare your citrus fruits and toss together.
Arrange the avocado, citrus fruits on individual serving dishes or plates and garnish with sprigs of mint; drizzle with dressing (or simply toss the dressing and the salad ingredients together and serve in a glass bowl].
Slow Roasted Parsnips in Orange Honey and Mint Sauce


Ingredients:
oranges, juice of, orange, zest of, honey, sherry wine, mint leaves, parsnips

Directions:
Preheat oven to 180C/350°F.
Combine orange juice, orange zest, honey, sherry and mint leaves in a small bowl.  Set aside.
Completely line a roasting pan with foil and put the parsnips in a single layer.
Pour the sauce over the parsnips, turning to coat.  Leave to marinate about 20-30 minutes, turning occasionally.
Roast for 30 minutes, turning parsnips after 15 minutes.  Remove pan and take out excess juice, leaving just a small amount in pan. (Save the juice for future use in the same manner on carrots]
Return to oven and continue roasting for an additional 40 minutes, turning parsnips every  15-20 minutes until tender and golden.
Heather's Grilled Salmon
Category: main-dish
By Heather Waldron

An easy delicious way to grill salmon. This also reheats nicely for lunches the next day!

Ingredients:
¼ cup brown sugar
¼ cup olive oil
¼ cup soy sauce
2 teaspoons lemon pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon garlic powder
4 (6 ounce) salmon fillets

Directions:
Whisk together the brown sugar, olive oil, soy sauce, lemon pepper, thyme, basil, parsley, and garlic powder in a bowl, and pour into a resealable plastic bag. Add the salmon fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, turning occasionally. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade. Grill the salmon on the preheated grill until browned and the fish flakes easily with a fork, about 5 minutes on each side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 379.8
Fat: 19.4 g
Saturated fat: 2.8 g
Carbohydrates: 15.7 g
Sugars: 13.8 g
Dietary fiber: 0.5 g
Protein: 34.7 g
Cholesterol: 87.8 mg
Sodium: 1250.5 mg
Date Truffles


Ingredients:
dates, butter, egg, ground ginger, lemon juice, sesame seeds

Directions:
"Cook dates, butter, egg and sugar in a pot over low heat.  Stir until it boils;  cook for 5 minutes;  then as heat reduces,  add ginger and lemon juice.  Cool thoroughly and add rice bubbles.  Mix well.  Form into small balls the size of a walnut.  Roll in coconut or sesame seeds."
Florentine Stuffed Chicken
Category: world-cuisine
By Tammy

Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender. This is a simple recipe that I cooked up myself. It is, however, based on some pretty standard Greek/Italian dishes. Everyone loves this and it can be wonderful for company - even people who don't usually like spinach find that they like this dish! Serve with your favorite shaped pasta, if desired.

Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed and drained
¼ cup grated Parmesan cheese
½ cup chopped onion
4  bone-in chicken breast halves, with skin
2 cups spaghetti sauce
¼ cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.) Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce. Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 4 servings

Calories: 528.1
Fat: 25.9 g
Saturated fat: 8 g
Carbohydrates: 17.1 g
Sugars: 9.3 g
Dietary fiber: 4.8 g
Protein: 55.2 g
Cholesterol: 153.9 mg
Sodium: 877.9 mg
Beautiful Soup


Ingredients:
butter, onions, garlic cloves, beets, carrots, celery, celery root, dill, beef, diced tomatoes with juice, orange, zest of, orange, juice of, sour cream

Directions:
Place flameproof casserole or other deep, wide pan over low heat and add butter or butter-oil mixture. When butter has melted, add onion and garlic; sauté until soft but not browned.
Increase heat to medium-high and add beets, carrots, celery, celery root and half the dill. Sauté, adjusting heat as needed, until vegetables have released their liquid, dried and start to turn golden but not brown, about 20 minutes.
Add stock and tomatoes with their juice, and bring to a boil. Reduce heat and cook until vegetables are soft, about 45 minutes. Add orange zest and juice, and remaining dill. Season with salt and pepper to taste. To serve, ladle into bowls and top each with a dollop of sour cream. Serve with hunks of bread.
Stef's Slow Cooker Creme Brulee
Category: desserts
By cupcakeproject

Creme brulee cooked in the slow cooker is an easy way to prepare this creamy dessert and you only need 5 simple ingredients. These can be baked and chilled 2 days ahead. Cover ramekins after chilling 3 hours to prevent condensation on the surface of the custards.

Ingredients:
4  egg yolks
¼ cup white sugar
¼ teaspoon salt
1 ⅔ cups heavy whipping cream
2 teaspoons vanilla extract
4 teaspoons white sugar

Directions:
Whisk yolks with 1/4 cup sugar and salt in a bowl until smooth; gently whisk in cream and vanilla extract. Strain custard mixture into a liquid measuring cup. Line bottom of a 6-quart oval slow cooker with a folded kitchen towel to create a level surface so ramekins won't slide around. Set four 4-ounce ramekins on the towel. Fill slow cooker with enough water to come halfway up sides of ramekins. Pour custard evenly into ramekins. Drape paper towels over top of slow cooker liner to absorb any condensation during baking; cover with lid to secure. Cook on Low until custard is set but jiggles slightly, about 2 hours. Transfer ramekins to a rack to cool completely, about 45 minutes. Refrigerate custards, uncovered, until cold, at least 3 hours. Sprinkle 1 teaspoon sugar over each ramekin and shake gently to distribute evenly. Heat the sugar using a culinary torch until melted and browned, about 1 minute.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 6 hrs 5 mins
Yields: 4 servings

Calories: 465.5
Fat: 41.1 g
Saturated fat: 24.4 g
Carbohydrates: 20.3 g
Sugars: 17.1 g
Protein: 4.7 g
Cholesterol: 340.7 mg
Sodium: 191.2 mg
Healthy Vegan Oatmeal Snickerdoodle Cookies


Ingredients:
applesauce, oats, sugar, water, baking powder, cinnamon, sugar

Directions:
Preheat oven to 350 degrees Fahrenheit., Combine 5 T sugar, oats, and baking powder in a bowl., Add in the wet ingredients., Pour 1/4 C sugar and 2 teaspoons of cinnamon on flat surface., Roll the dough into balls., Roll dough in sugar and cinnamon until coated., Place dough on cookie sheet., Flatten dough., Bake for 10 minutes.
Santorini Cocktail


Ingredients:
vodka, peach brandy, vanilla extract

Directions:
To a martini shaker filled with ice, add all ingredients except champagne., Shake well and strain into martini glass., Top with Champagne and serve.
Ultimate Banana Pudding


Ingredients:
instant vanilla pudding, milk, sour cream, sweetened condensed milk, bananas

Directions:
Mix first 5 ingredients well., Layer pudding mix, bananas, and wafers in several layers., Serve.
Toad in the Hole With Bacon


Ingredients:
sausages, bacon, onion, plain flour, salt, egg, milk, coarse grain mustard, onion, plain flour, coarse grain mustard, Worcestershire sauce

Directions:
Preheat oven to 375ºF/190ºC.
The Toad:
Wrap the sausages in the bacon and place in a large roasting tin.
Scatter the onion over it.
Drizzle the oil over it and bake for 20 minutes.
The Hole:
Sieve the flour and the salt into a bowl. Make a well in the center add the egg and gradually beat in half of the milk for two minutes.
Stir in the rest of the milk and mustard.
Remove the roasting tin from the oven when the sausages are just turning brown and pour the batter over them.
Cook for a further 40 minutes or until done. The batter should have risen and it will be a lovely golden brown.
Note: This can burn easily so keep an eye on it. :D You.
The Gravy:
Heat the oil in a saucepan and sauté the onion for five minutes.
Stir in the flour and cook for a minute then add the mustard, Worcestershire sauce and chicken stock.
Bring to the boil, stirring all the time.
Simmer for 15 minutes, checking the seasoning.
Serve the Toad in the Hole with the gravy poured over it with mashed potatoes and veggies on the side.