xiaoxl/recipe_data huggingface dataset:
Chocolates With Coconut


Ingredients:
coconut, honey, coconut butter

Directions:
Mix all ingredients together., creating beauty & toys., leave them on a platter be dried., sprinkle with grated coconut.
Cheesy Alfredo Chicken Bake


Ingredients:
olive oil, chicken breasts, garlic cloves, chicken broth, heavy cream, penne pasta, parmesan cheese, mozzarella cheese, fresh parsley

Directions:
Serve warm and enjoy!
In a pot, heat oil and add chicken.
Season chicken with salt and pepper.
Add garlic, then brown the chicken.
Add broth, heavy cream, and pasta, and bring to a boil.
Cover and reduce the heat to a simmer for 15-20 minute.
Turn off heat and stir in 1 ½ cups of parmesan cheese.
Pour half of the pasta into a greased 11×7 inch or 9×13 inch baking dish.
Sprinkle evenly with 1 cup of mozzarella cheese.
Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella and ½ cup of parmesan.
Broil 10 - 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.
Serve warm and enjoy!
Quick Satay Sauce


Ingredients:
crunchy peanut butter, coconut milk, brown sugar, lime

Directions:
Combine all ingredients but coriander and lime juice in pot., Cook on medium heat stirring for 5 minutes., Add coriander and lime juice., Serve with grilled fish.
Pork N Beans Cake (Spice Cake) - Easy


Ingredients:
sugar, baking powder, cinnamon, flour, baking soda, salt, eggs, crushed pineapple, cream cheese, vanilla extract, butter, confectioners' sugar, pecans

Directions:
Preheat oven to 350°F.
Combine flour, baking soda, baking powder, cinnamon, and salt together.
Combine the above mixture with eggs, sugar, and oil in a large mixing bowl.
Beat at medium speed for 2 minutes.
Mash drained beans and pineapple to the mixture.  You could use a blender for this part and probably would be better to get a smooth bean mixture.
Bake 30-35 minutes until toothpick test comes out clean.
Cool for 25 minutes.
Topping:
Mix all ingredients except 1/2 of the pecans; spread between layers, or if a bundt cake style, over the whole thing.
Once icing on top, sprinkle remaining pecans.
Asian-Flavored Butter


Ingredients:
unsalted butter, fresh ginger, garlic clove, five-spice powder

Directions:
"Combine all of the ingredients in a small bowl."
Creamy Pasta Salad With Dill Weed


Ingredients:
elbow macaroni, Dijon mustard, dried dill weed, parmesan cheese

Directions:
Cook pasta according to directions on box.  While pasta is cooking, mix together ranch, dijon, dill, and chicken in a mixing bowl.
After pasta is cooked, add to ingredients.  Once well mixed add parmesan.
Serve hot or put in fridge to chill.
Shrimp Alfredo Grilled Pizza


Ingredients:
all-purpose flour, sugar, salt, water, all-purpose flour, alfredo sauce, green onion, red bell pepper, mozzarella cheese

Directions:
Start charcoal fire or preheat gas grill to medium–high heat.
Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 5 minutes.
Divide dough into 8 portions. Pat or roll dough on a well–floured counter to about 8–inch/20–cm circles; they do not need to be perfect.
Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
Spread 1 tablespoon Alfredo sauce over the grilled side of each pizza crust. Top with shrimp, 1 tablespoon green onions and 1–1/2 teaspoons red bell pepper. Sprinkle 1/4 cup cheese over top. Repeat with remaining pizzas.
Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
Make Ahead: Dough (but NOT individual crusts] may be made up to 24 hours in advance and stored covered in the refrigerator. Punch down and roll out just before grilling. OR, pizzas may be partially grilled ahead of serving. Here's how: Grill one side of the pizza crust. Cool. Tightly wrap and refrigerate until serving time. Top pizzas with desired toppings (on grilled side] and finish grilling on preheated grill.
Dough sticking to grill? Make sure grill has been preheated and cleaned. To prevent sticking, drizzle oil over paper towel and carefully wipe over grates.
Tofu Risotto


Ingredients:
extra firm tofu, onion, mushrooms, garlic cloves, arborio rice, white wine, parmesan cheese, butter, olive oil, salt, pepper, thyme

Directions:
Melt butter and oil in large frying pan, cook onions until translucent, add mushrooms saute until golden, add garlic saute for another minute, salt and pepper to taste,set aside.
In same frying pan, saute tofu until golden on all sides, you might want to add more olive oil and butter. The reason why you shouldent use the Mori-Nu Tofu is because even the extra firm one is too soft and will fall apart!
Add arborio rice to the tofu and start adding the chicken stock with the wine one cup at a time until all liquids are absorbed.  Continue stirring and adding stock and wine until the rice is tender and add the frozen peas, add salt, pepper and thyme.  This step should take approximately 20 minutes.
Finally stir in parmesan cheese (only fresh parmesan should be used for this recipe!] until it melts and risotto becomes creamy.
Serve piping hot -- enjoy!
Fry Bread Tacos II
Category: main-dish
By Robyn Bloomquist

A yummy twist to an old favorite. The fry bread makes the difference. It's a popular request at my house. I do up everything but the fry bread in advance, and just heat up before serving. You can also top with other of your favorite taco toppings, such as onion, sour cream, or guacamole. Leftover fry bread can be used as dessert - coat it with cinnamon and sugar, and drizzle with honey.

Ingredients:
1 (15.5 ounce) can pinto beans, with liquid
½ cup picante sauce, divided
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
2 cups all-purpose flour, or more as needed
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
oil for frying
2 cups shredded iceberg lettuce
1 cup shredded Cheddar cheese

Directions:
Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through, about 5 minutes. Combine ground beef and   mix in a large skillet over medium-high heat; cook until browned, 5 to 8 minutes. Cover, and keep warm while you prepare the fry bread. In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center. Heat 1 1/2 inches oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Fry dough in the hot oil until golden on both sides, about 3 minutes per side. Drain on paper towels. Top fry bread with beans, ground beef, lettuce, and Cheddar cheese. Spoon picante sauce on top.

Prep time: 20 mins
Cook time: 22 mins
Total time: 47 mins
Yields: 4 servings

Calories: 808.1
Fat: 36.5 g
Saturated fat: 13.6 g
Carbohydrates: 76.7 g
Sugars: 6.3 g
Dietary fiber: 7.2 g
Protein: 40.4 g
Cholesterol: 103.4 mg
Sodium: 2254.8 mg
Holiday Squash Casserole


Ingredients:
green zucchini, onion, cheddar cheese, eggs, milk

Directions:
Preheat the oven to 350º. Grease the bottom and sides of a 13"x9" glass baking dish with vegetable oil or cooking spray.
With a hand grater or food processor, shred zucchini, squash and onion. Add to a large mixing bowl. To the bowl, add the shredded cheese, eggs, milk and oil. Stir to combine.
Once combined, add the corn muffin mix and your salt and pepper. Stir again to completely incorporate all ingredients. Pour into prepared baking dish and bake on middle rack of oven for 1 hour. Serve warm or room temperature, and enjoy!
No Bake Chocolate Oatmeal Cookies (Gluten Free)


Ingredients:
sugar, salt, butter, milk, peanut butter, quick-cooking oats, vanilla

Directions:
Combine first 5 ingredients.
Bring to boil and cook for 90 seconds.
Remove from heat.
Stir in 1/2 cup peanut butter; dissolve.
Add 3 cups quick cooking oats.
Add 1 tsp vanilla.  Mix well.
Drop by teaspoonfuls onto cookie sheet. Cool for 30 minutes or until set.
NOTE: Some recipes omit the cocoa.
Ottogi Curry (Korean)


Ingredients:
carrots, potatoes, onions, chicken thighs, garlic powder, ginger powder, curry, water

Directions:
Add oil to a large pot and cook chicken until browned.
Mix water and curry together then add to chicken.
Add the remaining ingredients and cook until potatoes are done and sauce has thickened. Approximately 25 minutes.
Serve over rice.
God's Breath Chili


Ingredients:
ground beef, water, baking soda, salt, onions, garlic cloves, green bell pepper, habanero, tomato sauce, diced tomatoes, tomato paste, Hungarian paprika, dried oregano, cumin, pinto beans, kidney beans

Directions:
Toss beef with 2 tablespoons water, 1 1/2 teaspoons salt, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
Heat oil in empty pot or dutch oven over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add beef and cook, stirring with wooden spoon to break meat up into 1/4-inch pieces, until beef is browned and fond begins to form on pot bottom, 12 to 14 minutes.
Add remaining ingredients. Bring to boil, scraping bottom of pot to loosen any browned bits. Reduce heat and simmer on the stove top or transfer to a 275 degree oven, and cook until meat is tender and chili is slightly thickened, 1 1/2 to 2 hours, stirring occasionally to prevent sticking.
Remove chili from oven and let stand, uncovered, for 10 minutes. Stir in any fat that has risen to top of chili, then season to taste. Serve with your favorite fixings! (Chili can be made up to 3 days in advance.].
Mustard Crusted Salmon (For the Toaster Oven)


Ingredients:
salmon fillets, Dijon mustard, panko breadcrumbs, fresh chives, creme fraiche, sour cream, fresh lemon juice

Directions:
Remove toaster oven tray and line it with aluminum foil; heat oven to broil.
Season salmon with salt and pepper and place on tray.
Spread mustard over the top.
Sprinkle on bread crumbs.
Bake fish until opaque and topping is toasty, about 7 to 8 minutes.
Meanwhile, combine creme fraiche or sour cream, with chives and lemon juice; season with salt and pepper.
The Lady & Sons Blueberry Cream Pie ( Paula Deen )


Ingredients:
pecans, walnuts, cream cheese, confectioners' sugar, heavy cream, granulated sugar

Directions:
Press the chopped nuts into the bottom of the unbaked pie crust.
Bake as directed on the package  and let cool.
Beat the cream cheese with the confectioners' sugar.
Beat the heavy cream with the granulated sugar until it forms soft peaks.
Fold the whipped cream into the cream cheese mixture.
Spoon this mixture into the cooled pie shell and top with the blueberry pie filling.
Refrigerate until well chilled.
Baked Sweet Red and Yellow Pepper Wedges


Ingredients:
red bell peppers, yellow bell peppers, sweet onion, crushed tomatoes, fresh parsley, olive oil, olive oil, pine nuts, garlic, salt, pepper

Directions:
Preheat the oven to 375 degrees.
Lightly oil a 13x9 inch baking pan.
Trim tops off peppers; discard the stems and finely chop the rest of the top of the pepper.
Cut each pepper lengthwise into sixths.
Place wedges, but side up, in oil pan; set aside.
Combine chopped pepper tops, onion, tomatoes, parsley, 1/4 cup olive oil, pine nuts, garlic, salt and pepper in a medium sized bowl.
Spoon equal amounts of mixture into each of the pepper wedges.
Bake wedges for 25-30 minutes or until just tender.
Sprinkle bread crumbs and 2 tablespoons oil over all.
Bake 10 minutes longer.
Easy Mashed Potatoes


Ingredients:
potatoes, salt, heavy cream, butter, milk

Directions:
1]. Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.
2]. Warm cream and melt butter, together, either in microwave or in a pan on the gas. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. Add Salt and pepper to taste.
Crunchy Pea Salad


Ingredients:
frozen baby peas, celery, cauliflower, green onion, cashews, sour cream, bacon

Directions:
Thaw peas in colander under running water for a minute; drain.
Combine all ingredients.
Chill for a couple of hours to marry the flavors.
Garnish just before serving.
Cajun Chicken
Category: meat-and-poultry
By Wood Halsey

Cajun-style grilled chicken breasts for varied meals such as Caesar salad, sandwiches, and a dinner entree! Cajun Chicken can be served hot or cold.

Ingredients:
2 cups vegetable oil
2 tablespoons Cajun seasoning
2 tablespoons dried Italian-style seasoning
garlic powder to taste
2 tablespoons lemon pepper
10  skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

Directions:
In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour. Preheat the grill for high heat. Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 10 servings

Calories: 535.8
Fat: 47.8 g
Saturated fat: 4.1 g
Carbohydrates: 1.8 g
Sugars: 0.3 g
Dietary fiber: 0.6 g
Protein: 24.8 g
Cholesterol: 67.2 mg
Sodium: 620.2 mg
New York Gazpacho


Ingredients:
plum tomatoes, cucumbers, onions, bell peppers, garlic cloves, vinegar, olive oil, salt, black pepper

Directions:
Add all the vegetable ingredients together in a large bowl., Sprinkle the salt and black pepper atop., Add the red wine vinegar and olive oil., Mix about so that all the liquids on the bottom get to the top., Chill in fridge for 15 to 30 minutes.
Cajun Chicken and Linguine


Ingredients:
linguine, fettuccine, olive oil, olive oil, onion, green pepper, salt, heavy cream, tomatoes, fresh basil leaf

Directions:
Heat large covered saucepot of salted water to boiling over high heat.
Add pasta; cook as label directs.
Meanwhile, in nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat until hot.
Add chicken and Cajun seasoning and cook 3 to 5 minutes or until chicken just loses its pink color throughout, stirring frequently.
Transfer chicken to plate.
In same skillet, heat remaining 1 tablespoon oil over medium heat.
Add onion and pepper and cook, covered, 8 to 10 minutes or until vegetables are tender and browned, stirring occasionally.
Add mushrooms and salt and cook, covered, 5 minutes, stirring occasionally.
Drain linguine, reserving 1/2 cup cooking water.
Return linguine to saucepot.
Add cooking water and cream; heat to boiling over medium heat.
Stir in onion mixture; heat through.
Remove saucepot from heat; add tomato, basil, and chicken with its juices on plate, and toss to mix well.
Smoky Applewood Cheeseburgers


Ingredients:
lean ground beef, cheddar cheese, gouda cheese

Directions:
MIX ground beef and Seasoning Mix until well blended. Shape into 4 patties.
GRILL over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160ºF]. Sprinkle burgers with cheese 1 minute before cooking is completed. Toast rolls on the grill, open-side down, about 30 seconds or until golden.
SERVE burgers on toasted rolls with desired toppings and condiments.
Pesto Ties


Ingredients:
fresh basil leaves, parmesan cheese, pine nuts, garlic cloves, olive oil, salt, fresh ground black pepper, ground cayenne pepper, basil leaves, farfalle pasta, water

Directions:
Prepare your pasta by combining 4 quarts of boiling salted water and Farfalle pasta. Boil for 10-12 minutes until al dente.
While the pasta is boiling combine pesto ingredients in food processer.
Process pesto on highest speed until smooth.
Drain pasta completely.
Combine pesto sauce and pasta together in a bowl and garnish with basil leaves.
Serve on warm plates.
Turkey Pot Pie


Ingredients:
evaporated milk, parsley, thyme, salt, pepper, flour, parmesan cheese, margarine

Directions:
In a bowl, combine soup, milk, parsley and thyme.
Stir in turkey, vegetables, salt and pepper.
Pour into a greased 11x7 baking dish.
Crust: Mix potato flakes, flour and cheese.
Cut in margarine until crumbly.
Add water; toss with a fork until dough comes together.
On floured surface, roll to fit baking dish.
Place on top of filling; cut vents in crust.
Brush crust with cream.
Bake at 400° for 30 minutes, until light brown.
You may need to cover with foil to prevent over browning.
Curried Cauliflower or "gobi Gobi"


Ingredients:
cauliflower, mushrooms, grape tomatoes, garlic cloves, salt, cumin, curry, garam masala, black pepper, cilantro

Directions:
heat up enough vegetable oil to cover the bottom of the pan and heat until very hot.
saute mushrooms and garlic with some cumin.
add the cauliflower, tomatoes, salt, and curry powder. mix well and cover.
check and stir every now and then.
taste and adjust seasonings if necessary. turn off heat when the cauliflower softens and tomatoes have reduced to sauce.
add garam masala, black pepper and cilantro. mix well and cover until serving, at least 5 minutes.
Butter-Roasted Cauliflower
Category: fruits-and-vegetables
By Chef John

This is an unusual and tremendously tasty way to enjoy cauliflower. It's almost like discovering a new vegetable.

Ingredients:
1 head cauliflower, cut into large florets
2 tablespoons butter, melted, or more to taste
salt and ground black pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat. Spread cauliflower onto prepared baking sheet. Brush each piece of cauliflower with melted butter. Season with salt and black pepper. Roast in the preheated oven for 30 minutes. Flip cauliflower and continue roasting until tender and golden, about 10 minutes more.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 86.8
Fat: 5.9 g
Saturated fat: 3.7 g
Carbohydrates: 7.6 g
Sugars: 3.5 g
Dietary fiber: 3.6 g
Protein: 2.9 g
Cholesterol: 15.3 mg
Sodium: 122.8 mg
Braised Chicken With Green Peppers and Tomatoes


Ingredients:
tomatoes, extra virgin olive oil, boneless skinless chicken breasts, onion, garlic cloves, fresh Italian parsley, dried parsley, green bell peppers, dry white wine, sherry wine

Directions:
Bring a pot of water to the boil.  Score an 'X' on the bottom of each tomato.  Carefully place tomatoes into the boiling water, turn off the heat and let sit for about 1-2 minutes.  Remove the tomatoes with a slotted spoon and peel the skin off.  Chop tomatoes and set aside.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.  Sprinkle chicken with salt and pepper. Cook chicken until golden brown, about 2-3 minutes each side, adding more oil to pan as needed.  Transfer chicken to platter.
In same skillet, add onion, garlic and parsley and saute until onion is soft, scraping up any brown bits, about 5 minutes.
Add green peppers, tomatoes and wine and stir to combine.  Season with salt and pepper.
Lay chicken breasts on top of mixture.  Cover and simmer over mediun-low heat for 30 minutes.  Uncover and cook until chicken is tender and sauce is reduced, about 15 minutes.
Serve with rice or noodles.
Enjoy!
The Home Ranch's Honey Pecan Chicken


Ingredients:
butter, shallot, Bourbon, honey, cider vinegar, flour, fresh thyme, pecans, boneless skinless chicken breast halves, olive oil

Directions:
To make sauce, heat butter in medium saucepan.
Add shallots and cook over low heat 3 minutes or until tender, but not brown.
Add orange juice and bourbon, increase heat and continue cooking until liquid is reduced to 1/2 cup.
Add cream and reduce until slightly thickened.
Add honey, vinegar and season with salt and pepper.
If sauce is too thin, make a small amount of cornstarch and cold water slurry.  Add it to sauce to thicken (only if needed].
To make chicken, mix flour, thyme, pecans, salt and pepper.  Dredge chicken in flour mixture.
Heat small amount of olive oil in a large saute pan.
Add chicken and saute until golden brown.
Pour sauce onto each plate and place chicken breast in center.  Serve addition sauce separately.
Pumpkin Spice Bars


Ingredients:
eggs, sugar, solid pack pumpkin, all-purpose flour, baking powder, salt, pumpkin pie spice, raisins

Directions:
Preheat oven to 350*.
In mixer, beat eggs until frothy.
Add sugar and continue beating 2 minutes.
Blend in oil and the canned pumpkin.
Sift dry ingredients together (over the raisins] and fold dry mixture into the egg mixture.
Do not over-mix.
Pour into a greased and floured 13 x 9" pan.
Bake for 35 to 40 minutes or until done throughout.
Cool on rack, then cut into 24 squares.
For variety, top each square with a toasted walnut half.
Marshmallow Sauce


Ingredients:
marshmallows, vanilla

Directions:
Place marshmallows in top of double boiler, add cream and heat over simmering water until marshmallows are almost melted.
Add vanilla and continue folding till smooth.
Serve hot, as a sauce.
It thickens as it cools.
Apple and Goats' Cheese Brulee


Ingredients:
apple, soft brown sugar

Directions:
Place the apple cubes and goats' cheese into a gratin dish.
Cover with Greek yoghurt and then sprinkle with soft brown sugar.
Carefully, using a blowtorch, glaze the top to caramelise the sugar.  Or place it under a preheated broiler until the sugar caramelizes.
Barbecue Chicken Pizza


Ingredients:
garlic clove, onion, olive oil, bacon, barbecue sauce, mozzarella cheese, cheddar cheese, chicken breasts

Directions:
Preheat oven to 375.
Heat up the olive oil over medium heat, and add the garlic and onion. Cook until caramelized.
Place naan flatbreads on a sheet pan and spread a layer (as if you were putting on pizza sauce] of bbq sauce around the tops, leaving an edge so it doesn't spill over and make a mess.
Sprinkle the shredded chicken, and bacon crumbles, over top of the naan and then distribute the onion and garlic evenly.
Sprinkle with the cheeses and drizzle a little more bbq sauce over top if desired.
Bake in the oven for 10-12 mins or until the cheese is melty.
Slice up into 4 pieces per naan. Be aware that you will have to eat this with a fork and knife.the naan doesn't hold up to the moisture, but it's the best tasting bread I've made it with. Use a pre-made pizza crust if you want it to be eaten like a pizza.