xiaoxl/recipe_data huggingface dataset:
Chow Mein Hotdish


Ingredients:
ground beef, onion, celery

Directions:
Brown ground beef.
During this time, mix together the soups, then add the onion and celery, and add the chow mein noodles in a 2.5 quart dish.
Drain the gound beef when fully cooked, then combine the meat to the dish.
Bake at 375 degrees for 45 minutes, covered with foil.
(This doubles very well! For the chow mein noodles, just use the full 12 oz. bag]
Thick Polenta Oven Chips (Fries)


Ingredients:
polenta, water, parmesan cheese, butter, salt

Directions:
In a large pan bring the water and stock to a rolling boil.
Whisking constantly, add the polenta all at once in a steady stream.
Reduce the heat and cook stirring constantly for about 10 minutes or until really thick.  Be careful as thick polenta tends to 'erupt' like a volcano if left unattended, keep stirring being careful not to burn the bottom.
Stir in the cheese and butter then season with salt.
Taste and adjust seasoning if necessary, if you think it needs something then add it!  I like finely chopped pickled jalapeño peppers personally.
If the polenta is really thick then it is ready to pour into a square dish lined with cling film.
Once cold it will be set and firm.  Set the oven to 200C/400°F  Turn out the polenta, remove cling film and cut into thick chips.
Arrange on a baking tray lined with foil and sprayed generouly with cooking spray.   Coat the chips with plenty of spray and bake for 20-40 minutes or until crisp and browned, turning over once during cooking and spraying again if necessary.
The time they take to cook will depend on the size you cut them.
Delicious and different but not 'out there'.
Glazed Salmon
Category: seafood
By Kim

Quick, easy grilled salmon.

Ingredients:
2 tablespoons dark brown sugar
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
½ teaspoon coarsely ground black pepper
6 (3 ounce) fillets salmon fillets, thawed

Directions:
Combine brown sugar, apple cider vinegar, olive oil, Dijon mustard, and pepper in a bowl for the marinade. Place salmon fillets into a shallow glass dish and pour 1/2 of the marinade over the fish. Reserve remaining marinade. Cover and refrigerate for 1 hour. Preheat an outdoor grill for medium heat and lightly oil the grate. Discard marinade from the glass dish. Grill salmon, brushing with reserved marinade several times, until it flakes easily with a fork, 4 to 6 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 1 hr 10 mins
Yields: 6 salmon fillets

Calories: 177.4
Fat: 10 g
Saturated fat: 1.9 g
Carbohydrates: 4.8 g
Sugars: 4.4 g
Protein: 16.1 g
Cholesterol: 41.8 mg
Sodium: 57 mg
Warm Raspberry Cider for the Holidays


Ingredients:
apple cider, sugar, cinnamon sticks

Directions:
Combine everything in a large pan or crock-pot.
Heat to a simmer, then turn down and keep warm until closer to serving time.
May be served hot, warm or even cooled completely with equally tasty results.
NOTE:  Instead of apple-raspberry, try apple-cranberry, with a pitcher of reconstituted apple juice (instead of the cider].
The Whole Jar of Peanut Butter Cookies
Category: desserts
By Kevin Ryan

This cookie got its name because a whole 18-ounce jar of peanut butter is used to make it. It is the creamiest, moistest cookie I have ever had, and bound to be a favorite with anyone who makes them. Just don't over bake them!

Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2  eggs
1  egg yolk
2 teaspoons vanilla extract
1 (18 ounce) jar peanut butter
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped peanuts

Directions:
In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanuts. Refrigerate the dough for at least 2 hours. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet. Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked.

Yields: 5 dozen

Calories: 271.6
Fat: 17.5 g
Saturated fat: 6.2 g
Carbohydrates: 24.5 g
Sugars: 15.6 g
Dietary fiber: 1.6 g
Protein: 6.9 g
Cholesterol: 35.5 mg
Sodium: 210 mg
Stracciatella Soup
Category: soups-stews-and-chili
By Chef John

Stracciatella is often referred to as 'Italian egg drop soup,' which is fine, but knowing the name actually means little, torn rags or shreds works so much better metaphorically. When you've been run ragged, stracciatella is always there for you. As you eat this, hopefully with some nice crusty bread, imagine all those little 'rags' floating in the bowl are all your torn-up problems, both real and imagined. They were there, and then they were gone. You just won--with soup.

Ingredients:
6 cups chicken broth
salt and freshly ground black pepper to taste
2 tablespoons semolina flour
3  large eggs
2 tablespoons chopped fresh parsley
½ ounce grated Parmigiano-Reggiano cheese
½ ounce grated pecorino Romano cheese
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
1 tablespoon olive oil
1 pinch red pepper flakes

Directions:
Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed. Whisk eggs, parsley, semolina flour, grated Parmigiano Reggiano and pecorino Romano cheeses, salt, pepper, cayenne pepper, and nutmeg together in a bowl until well blended. While stirring the simmering broth, slowly pour egg mixture into the broth. Bring mixture back up to a simmer. The liquid will be slightly cloudy initially and clear as broth heats. Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 313.4
Fat: 20.1 g
Saturated fat: 5.9 g
Carbohydrates: 12.5 g
Sugars: 4.1 g
Dietary fiber: 0.8 g
Protein: 19 g
Cholesterol: 307.6 mg
Sodium: 3258.5 mg
Homemade Power Bars


Ingredients:
whole wheat flour, wheat germ, kosher salt, soft silken tofu, dark brown sugar, eggs, canola oil

Directions:
Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside.
Coarsely chop the dried fruit and place in a small bowl and set aside.
In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit.
Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F.
Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.
Enjoy!
Spiced Pumpkin Muffin-Cookie


Ingredients:
all-purpose flour, pumpkin puree, light brown sugar, sugar, salted butter, eggs, baking soda, baking powder, salt, nutmeg, clove, cinnamon, ginger, vanilla

Directions:
Preheat oven to 350 degrees F.
In a medium size bowl combine dry ingredients: flour, baking soda, baking powder, salt, and spices- nutmeg, cloves, cinnamon, ginger. In a large bowl cream together with a hand mixer brown sugar, sugar, butter and eggs until smooth. Blend in vanilla and pumpkin. Once well mixed, add the dry ingredients and blend with mixer until combined.
In a mini 4 or 6 cavity pie pan (such as Wilton], spray bottom and sides with cooking spray. Add to each a heaping spoonful to each cavity and spread with the spoon to fill no more than 1/3 inch high of the mixture.
Bake in 350 degree oven for 18 minutes until a prick in the center of the muffin cookie with a toothpick pulls out clean. Allow to cool in pan for 5 minutes and remove from pan to baking racks to cool completely. Repeat the process until all the batter is used if don't have multiple mini pie pans to cook in at the same time.
Creamy Tortellini & Crab


Ingredients:
chicken broth, garlic cloves, fresh basil, half-and-half cream, parmesan cheese, fresh ground pepper, parmesan cheese

Directions:
Bring chicken broth, minced garlic and basil to a boil in a medium saucepan.
Add tortellini and continue to boil for 10-12 minutes, or until most of the broth is absorbed.
Stir occasionally.
Do not drain pasta!
Add the half & half and simmer until most of the half & half is absorbed, about another 5 minutes.
Stir frequently so the pasta doesn't scorch.
Add the parmesan cheese and stir until it is melted and coats the tortellini.
Add the crab meat and stir gently to mix.
Top with freshly ground pepper and shredded parmesan to taste.
Fresh Pea Soup With Mint


Ingredients:
olive oil, scallions, celery rib, onion, reduced-sodium chicken broth, fresh peas, fresh mint leaves, mint leaf, nonfat yogurt

Directions:
In a large pot or dutch oven heat oil over medium-high heat. Add scallions, celery, and onions,  stir until vegetables are wilted,  approximately 5 minutes.
Add broth and bring mixture to a boil. Reduce heat and add peas, simmer for 10 minutes.
Remove from heat and carefully transfer to bowl of food processor or blender, do this in batches if necessary. Add mint, season to taste with salt and black pepper and puree until smooth. Chill for 1 hour and serve with yogurt in center and garnished with mint leaves and a peapod if desired.
Chocahol


Ingredients:
brandy, vodka, irish cream, milk, chocolate ice cream

Directions:
"Combine all ingredients in a blender and blend until frothy and serve in chilled glasses."
Ginger Ale Tzimmes


Ingredients:
chicken fat, canola oil, onion, carrots, ginger ale, chicken broth, sweet potatoes, cinnamon stick, lemon, prune, salt, black pepper

Directions:
Heat a large skillet over medium heat, add oil.
Add onion to the pan and saute, lowering heat as needed, until onion is very soft- about 10 minutes.
Add carrots,ginger ale,and chicken broth,then raise the heat a bit so that the liquid is simmering (around medium], and cook until carrots begin to soften about 7-10 minutes.
Add all remaining ingredients, except salt & pepper, and continue cooking until veggies are very tender, another 15 or so (I dropped a lid on the pan, slightly ajar to help this cook a bit faster].
You may need to add a little extra chicken broth for moisture if it starts to get dry- you don't want this to dry out.
Season well with salt and pepper, removing cinnamon stick before serving.
Austrian Potato Salad


Ingredients:
potato, onion, garlic cloves, cider vinegar, ground paprika, salt, water

Directions:
Cook the sliced potatoes till just tender, drain and set aside.
In a large bowl mix together all the other ingredients.
Add salt to taste, dilute with a little water if the flavour is too strong. You can add more oil, vinegar to make more dressing if necessary.
Mix in the potatoes, stir all together gently so as not to break up the potatoes.
Invite me to dinner, it's that good.
Bourbon Mustard Brisket (Crock Pot)


Ingredients:
sweet onions, beef brisket, spicy brown mustard, hickory and brown sugar barbecue sauce, Bourbon, light brown sugar

Directions:
Place onions in a 5 quart slow cooker.
Season brisket with garlic salt and lemon pepper and place on top of onions, cutting to fit if necessary.
In a small bowl, stir together the remaining ingredients and pour in slow cooker over brisket.
Cover and cook on LOW setting for 12-14 hours.
Strain and defat cooking liquid.
Serve as a sauce on the side.
Grilled Veggie French Bread Pizza


Ingredients:
French baguette, green olives, mozzarella cheese, carrot, onion, olive oil, salt, pepper

Directions:
Heat up your grill.  I used a George Foreman grill.  If you do not have a grill, you can use a hot skillet.
Put your veggies in a bowl.  Add olive oil, salt and pepper.  Toss to coat.
Put veggies on hot grill until they're nice and carmelized.
Put your French bread in the oven until it's crispy on the outside.
Slice your French bread in half.  Place your olives on the bread and top with Mozzarela cheese.  Put under the broiler until the cheese melts.
Top with veggie mix.
Enjoy.
Feel free to customize by adding tomato sauce or a different mix of veggies, etc.
Beautiful Baked Ziti


Ingredients:
penne pasta, water, fresh basil, garlic, parmesan cheese, pepper, mozzarella cheese, olive oil, roma tomatoes, fresh basil leaves

Directions:
Cook sausage links according to package directions; drain, cut into ¼-inch slices.
In a large bowl, combine sausage slices, pasta, pasta sauce, water, basil, garlic, Parmesan cheese, pepper and mix well.
Spoon mixture into a greased 9-in. x 13-in. x 2-in. baking dish.
Arrange garlic bread slices on top of meat mixture.
Sprinkle evenly with mozzarella cheese.
In a small bowl, dip tomato slices into olive oil.
Place one slice of tomato on each piece of bread.
Bake uncovered, at 400ºF for 25-30 minutes or until heated through.  Remove from oven and let rest for 5 minutes before serving.
Garnish with basil leaves.  Serve.
Chicken Noodle Soup


Ingredients:
whole chickens, salt, pepper, onion, salt, pepper, bay leaf

Directions:
Wash chicken, do not cut up, leave whole.
Place chicken in Dutch oven, cover with water.
Add 1/2 t.
salt per pound of chicken and the pepper.
Heat to boiling.
Reduce heat.
Cover and simmer 1 1/2 hours or until chicken is tender.
Remove chicken from pot.
Remove meat from bones; cut into small pieces.
Skim any fat from broth.
Measure out 5 cups of broth and place into large saucepan.
Add chicken and remaining ingredients.
Heat to boiling.
Reduce heat and simmer until noodles are tender, about 10 minutes.
Remove bay leaf before serving.
Light Chicken Kiev


Ingredients:
dried parsley, dried tarragon, chervil, dill, lime, zest of, lemon, zest of, kosher salt, fresh ground black pepper, boneless skinless chicken breast halves, eggs, water, canola oil

Directions:
Combine butter, parsley, tarragon, chervil, dill and zests with teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
Place chicken breasts, one at a time, between two pieces of plastic wrap. Sprinkle chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
Lay one chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.
Place egg and water mixture in one pie pan and 2 cups bread crumbs in a different pie pan.
Dip each breast in the egg mixture and then roll in the breadcrumbs, then repeat the process with the rest. Place in the refrigerator for one hour then re-dip the chicken.
Heat oil in a pot or deep fryer heat until oil reaches 325 degrees F.
Gently submerse each breast in oil, and cook until golden brown, 10 minutes approximately , until the internal temperature reaches 165-170 degrees. If the chicken becomes too brown, turn the flame down to lower the temperature of the oil. Remove to a cooling rack set in sheet pan and allow draining for 5 to 10 minutes before serving.
Bruschetta Chicken


Ingredients:
all-purpose flour, egg substitute, boneless skinless chicken breast halves, parmesan cheese, butter, tomatoes, fresh basil, garlic cloves, olive oil, salt, pepper

Directions:
Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until top is browned.
Meanwhile, in a bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through. Yield: 4 servings.
Oven Baked Crispy Potato Fries


Ingredients:
idaho baking potatoes, olive oil, fresh rosemary, crushed red pepper flakes, garlic cloves

Directions:
Heat oven to 550 degrees (or as high as your oven goes].
Halve each potato, then cut each half in 5 slices lengthwise.  Place on a baking sheet and drizzle the olive oil over them, work the potatoes around in the oil until evenly coated.
Season with the rosemary, salt, pepper and red pepper. (I recommend LOTS of salt and I'm not big on super salty foods.]  Throw the garlic cloves on the sheet with the potatoes.
Roast 25 minutes.  Make sure to turn them all once at the halfway point or they will end up sticking to the baking sheet.
Emeril's Creole Tomate Glaze (Better Than Steak Sauce!)


Ingredients:
sugar, cider vinegar, creole mustard, tomato paste, dried thyme, garlic, dried coriander, red pepper flakes

Directions:
"Combine all ingredients in medium saucepan and cook until sugar is dissolved or 220°F, about 5 minutes. Strain. Season to taste with salt and freshly ground black pepper."
Swiss Chicken


Ingredients:
boneless skinless chicken breasts, garlic powder, salt, pepper, swiss cheese, milk, Stove Top stuffing mix, butter

Directions:
Lightly grease a 13x9 baking dish and place chicken breasts in dish.
Season chicken with garlic powder, salt and pepper and italian seasoning (optional].
Top each chicken breast with 1 or 2 slices of cheese (however you'd like it].
In a seperate bowl, combine mushroom soup and milk, stir until lumps are gone. Pour over chicken.
Top with stuffing mix and drizzle melted butter all over.
Cover. Bake for 45-50 mins @ 350.
Remove cover, continue to bake for 5-10 minutes to crisp the stuffing.
Fruit Salsa With Cinnamon Chips


Ingredients:
kiwi fruits, golden delicious apples, raspberries, strawberry, white sugar, brown sugar, flour tortillas

Directions:
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves.
Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C].
Coat one side of each flour tortilla with butter flavored cooking spray.
Cut into wedges and arrange in a single layer on a large baking sheet.
Sprinkle wedges with desired amount of cinnamon sugar.
Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes.
Repeat with any remaining tortilla wedges.
Allow to cool approximately 15 minutes.
Serve with chilled fruit and spice mixture.
Caramelized Sweet Potato Casserole


Ingredients:
brown sugar, flour, pecans, butter, mashed sweet potatoes, sugar, salt, vanilla, eggs, butter

Directions:
Boil sweet potatos for 15 mins, let it sit for 15 mins, boil another 15 mins, let it sit another 15-30 minutes.
Mash potatoes.
Preheat oven to 350 degrees F.
Combine crust mixture brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix well. Pour mixture into greased baking dish.
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
Bake for 30 minutes. Allow to set at least about 15-30 minutes before serving for the crust to harden.
Chicken Soup


Ingredients:
chicken breasts, chicken broth, carrots, celery, garlic

Directions:
Cut chicken into small cubes and boil in broth for about 30 minutes. Or until the "scum" can be skimmed off the top.
After skimming the broth return it to stove top and add remaining ingredients except the noodles.
Return the soup to boiling, cover and simmer for about 3 hours on low.
Add noodles and cook till they are tender.
Ligurian Farinata (Savory Italian Pancake or Flatbread)


Ingredients:
chickpea flour, extra virgin olive oil, salt, fresh ground pepper, mineral water, rosemary

Directions:
In a large bowl, add the flour to the water, a little at a time, mixing and seasoning with salt until all of the flour and water has been absorbed; Add Optional Rosemary at this point.
Let it rest for 4 hours (Or even better overnight].
After this time, a layer of foam will have developed on the surface - Scrape it off with a spoon.
Add the olive oil and remove the Rosemary (Optional] - Stir until all the Oil is absorbed.
Pour into an olive oil well greased baking pan - the right one is called testo, made of "tinned copper" It should be about an eighth of an inch thick, perhaps a little more - a small deep dish Pizza pan will do (We used an iron skillet].
Preheat the oven to 400°F.
Remove from the oven when one of the corners (or the edge] starts to appear dark and has turned a golden color.
Sprinkle plenty of pepper and eat immediately.
***It is of paramount importance that the pan is perfectly flat and level when in the oven, otherwise one of the corners will be thicker and will be undercooked when the opposite corner starts to darken. It tends to stick if you do not use enough oil. Also use parchment paper.
Chicken & Stuffing Skillet


Ingredients:
butter, boneless chicken breast halves, milk, cheddar cheese

Directions:
Heat butter in skillet. Add chicken and cook 12 to 15 minute or until done. Remove chicken.
Prepare stuffing in skillet according to package directions except let stand 2 minute.
Top with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.
Vegetarian Garlic & Herb Roasted Vegetables


Ingredients:
carrots, baby turnips, yukon gold potatoes, olive oil, dried herbs, salt, fresh ground pepper, garlic

Directions:
Preheat oven to 350 degrees.
Trim the root ends and tops from the carrots and turnips.
Do not trim the root ends of the beets.
Trim the tops to 1/2 inch.
Combine all the vegetables in a bowl and add the olive oil, herbs, salt, pepper and garlic.
Turn to mix well.
Transfer the vegetables to a shallow baking dish and roast for 45 minutes, turning occasionally, until they are easily pierced with the tip of a sharp knife.
Stir Fry Sweet and Spicy Peachy Slaw


Ingredients:
scallion, shallot, pecans, red pepper flakes, sugar, white vinegar, salt, pepper

Directions:
One Pot Wonder  --  Now I like to use a wok for this. But if you don't have one, use a large saute pan.  Add the oil to a wok/pan on medium high heat.  Add the shallot, pepper, scallions, red pepper flakes, and pecans and cook 3-4 minutes until the pecans are lightly toasted, onions and peppers are soft but still crisp. Remove to a small bowl or plate and set to the side.
In the same pan add the sugar, vinegar and cook until bubbly, just a few seconds until the sugar dissolves, add the coleslaw, peaches and vegetables and nuts back inches Toss just a few seconds and remove from heat and serve. The heat of the sauce will slightly soften the cabbage.
Creamy Caramel Dip


Ingredients:
cream cheese, brown sugar, sour cream, vanilla extract, lemon juice, milk, vanilla instant pudding mix

Directions:
In a mixing bowl, beat cream cheese and brown sugar until smooth.
Add the sour cream, vanilla, lemon juice, milk, and pudding mix, beating well after each addition.
Cover and chill for at least 1 hour.
Serve as a dip for fruit.