xiaoxl/recipe_data huggingface dataset:
Turnip and Onion Hot Dish


Ingredients:
turnips, onions, chicken bouillon cube, boiling water, butter, margarine

Directions:
Preheat oven to 400 degrees F.
Peel turnips, cut in half lenthwise, then slice each half crosswise into thin slices.
Arrange alternate layers of turnip and onion in a greased 2 1/2-quart casserole dish.
Sprinkle lightly with salt and pepper.
Dissolve bouillon cube in boiling water and pour over vegetables.
Dot with butter or margarine.
Cover casserole with foil or lid and bake 1 hour 15 minutes, or until turnips are tender.
Sugar Pie ( Quebec )


Ingredients:
brown sugar, flour, butter, evaporated milk

Directions:
Whisk in a double boiler until smooth while bringing to a boil (should take about 20 minutes].
Then pour into your best/fave. 9-inch pie crust and bake at 350-400°F for 20 - 30 minute.
(or 24 tart shells for 10 - 12 minutes].
Big Daddy's Seafood Gumbo


Ingredients:
butter, flour, water, onion, celery, sweet peppers, crawfish tail, raw shrimp, okra, tomato sauce, diced tomatoes, mussels, gumbo file, Worcestershire sauce

Directions:
Make a roux by melting the butter in a small sauce pan over low heat and gradually sprinkling in the flour and immediately start stirring constantly until it reaches a nice golden brown color. This may take 10- 20 minutes. Remove from heat and continue stirring until cool. If black specks appear it is burned and you will have to start over.
Add onions, celery and peppers and roux to a large pot over medium heat and saute until the vegetables are tender.
Add in water, rice, tomatoes, okras, seasonings, Worcestershire sauce and tomato sauce.
Reduce heat and simmer for 5 minutes.
Add fish, raw shrimp and crawfish.
Add more seasonings if needed.
Continue cooking for an additional 10 - 20 minutes.
Add the mussels and simmer an additional 5 minutes, once the mussels open, they are ready.
The longer this cooks the better it tastes.
Hearty Chicken Vegetable Soup I
Category: soups-stews-and-chili
By Diane H

This thick and hearty chicken soup makes a great meal on those cold winter days. Try different types of pasta like bow ties, elbow macaroni, shells, rotini, spiral etc.  This soup can not be beat when served with fresh thick sliced bread on the side!!

Ingredients:
1 (3 pound) whole chicken
1  onion, cut into thick slices
5 stalks celery, thickly sliced
1 tablespoon salt
1 teaspoon packed fresh basil leaves
1 teaspoon coarse ground black pepper
5  carrots, sliced
1  yellow squash, thinly sliced
1  zucchini, thinly sliced
1 pound fresh mushrooms, sliced
1  red bell pepper, sliced
12 ounces fresh tortellini pasta
2 tablespoons chicken soup base
2 cups uncooked egg noodles

Directions:
Place chicken, onion, celery, salt, basil, and pepper in a 10 quart stock pot. Fill stock pot with water until ingredients are fully covered and bring to a boil. Let simmer for 1 and 1/2 hours or until chicken is tender. Remove chicken from pot with slotted spoon and set aside for later. Add carrots, squash, zucchini, mushrooms, red pepper, tortellini, chicken soup base and uncooked noodles to stock pot and increase temperature to medium heat. While noodles and vegetables are cooking, tear chicken apart from bones. Cut up into pieces and add to soup in stock pot. Be sure to add additional water if ingredients are not fully covered. Bring to a boil, then reduce to a simmer for about 10 minutes or just until noodles are cooked.  Enjoy

Prep time: 15 mins
Cook time: 1 hr 40 mins
Total time: 1 hr 55 mins
Yields: 10 quarts

Calories: 79.9
Fat: 3.2 g
Saturated fat: 1.1 g
Carbohydrates: 6.3 g
Sugars: 1.3 g
Dietary fiber: 0.9 g
Protein: 6.6 g
Cholesterol: 18.7 mg
Sodium: 328 mg
Cream of Chicken Soup Enchiladas Recipe


Ingredients:
sour cream, green chilies, 12-inch flour tortillas, cheddar cheese

Directions:
Heatr oven to 350°F.
Spray 13x9 baking dish with cooking spray.
In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese.
Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down.
Spoon remaining mixture onto top of the tortillas and cover pan with foil.
Bake 30 to 35 minutes.
Remove from oven and top with the reserved cup of cheese.
Bake 5 minutes longer, or until cheese is melted.
Veggie Burgers


Ingredients:
zucchini, potato, carrot, onion, egg substitute

Directions:
Combine all ingredients in a bowl., Mix well., Pour 1/2 cup batter on hot griddle lightly coated with cooking spray., Fry for 3 minutes each side.
Best Tuna Melt Ever


Ingredients:
solid white tuna packed in water, celery, raisins, country-style dijon mustard, unsweetened plain yogurt, cheddar cheese

Directions:
Put the bread in the toaster and toast medium.
Meanwhile, cut the celery into small pieces and mix it in a bowl with the tuna, raisins, horseradish, mustard, and yogurt.
The horseradish and mustard should both be added to taste: it's up to you how much you want to add. I like a lot so I usually put in a few big spoonfuls of each.
Then, after the horseradish and mustard, add enough yogurt in to make it all stick together.
You can use mayo if you prefer, but the yogurt tastes better with the raisins.
Microwave everything in the bowl (maybe 1 min - just enough to warm it so the toaster oven doesn't have to do all the work].
Arrange the tuna mix on a piece of pre-toasted bread.
You can also use pita or half a green bell pepper instead of bread.
I make a little dome shape.
Place 2-3 slices of cheddar on the top of the dome of tuna.
Put it all back in the toaster oven (or regular oven] and cook until the cheese is melted.
Better Morning Glory Muffins
Category: bread
By McLaughA

Traditional morning glory muffin recipe, tweaked to make it heartier and tastier. Half the fat, less sugar, whole wheat flour, and ground flax seed improve the muffin without anyone in my family knowing the difference. Oh, and dried cranberries instead of raisins. Even the kids love these!

Ingredients:
1 cup brown sugar
1 cup unbleached all-purpose flour
1 cup whole wheat flour
¾ cup dried cranberries
½ cup shredded sweetened coconut
¼ cup ground flax seed
1 tablespoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
1 large Granny Smith apple, shredded
¾ pound carrots, shredded
1 cup crushed pineapple, drained
½ cup vegetable oil
½ cup applesauce
½ cup coarsely chopped pecans
3  large eggs
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 large muffin cups. Mix brown sugar, all-purpose flour, whole wheat flour, cranberries, coconut, flax seed, cinnamon, baking soda, and salt together in a bowl. Add grated apple and carrots; stir to combine. Add pineapple, vegetable oil, applesauce, pecans, eggs, and vanilla extract; stir until just combined. Pour batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 35 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 1 dozen muffins

Calories: 359.5
Fat: 15.9 g
Saturated fat: 2.8 g
Carbohydrates: 52.2 g
Sugars: 31.4 g
Dietary fiber: 5 g
Protein: 5.4 g
Cholesterol: 46.5 mg
Sodium: 359.7 mg
Frosty Peach Shake


Ingredients:
peach yogurt, frozen strawberries, milk

Directions:
"Place all ingredients in blender and blend until smooth."
Arugula Salad With Berry Dressing


Ingredients:
strawberry, canola oil, honey, salt, pistachio nuts, arugula leaves, blueberries, raspberries, jicama

Directions:
For the dressing:  Combine 3/4 cup strawberries, vinegar, oil, honey and salt in blender container.
Cover and blend until smooth; refrigerate until ready to serve.
Place the nuts on a piece of waxed paper and roll the goat cheese in the nuts until well coated, slice crosswise into thin slices.
Place the remaining 1/4 cup strawberries and arugula in a serving dish, top with other berries and jicama.
Drizzle berry dressing over all and  mix to combine; evenly divide mixture onto 4 salad plates and top with slices of cheese.
Serve additional dressing on the side.
Easy Tasty Chicken & Potato


Ingredients:
chicken, potato, lemon, garlic, ground pepper, salt, potatoes

Directions:
Mix together all the ingredients except the chicken and potato to form a liquid marinade.
Cut the chicken into pieces roughly 4 cm in width or whatever size you prefer. Bear in mind the smaller they are, the quicker they cook and the more tender.
Place the chicken in the marinade and allow to marinate for minimum 30 minutes. if you have the time, marinate the chicken for as long as you can to really get them flavorful!
Cut the potatoes to a size similar to the chicken pieces.
Fill a pot with 2-3 litres of water, add a sprinkle of salt and bring to a boil, then add the potato pieces and allow to boil for 3-6 minutes or until the potatoes are half cooked.
Mix the potato with the marinated chicken and place the whole amount into a baking tray.
Preheat your oven to 200 degrees Celsius.
Bake for a minimum of 35 minutes until both the chicken and potato are cooked through (the larger the pieces, the longer the cooking time].
Serve with salad and bask in the compliments of your family and friends!
Black Bean Dip


Ingredients:
black beans, cumin seed, onion, garlic cloves, chili powder, arbol chili powder, lime juice, cilantro

Directions:
Mash beans in a processor.
Heat oil in a pan, add cumin, onion, and garlic and cook until onion softens, about 3-5 minutes.
Add chile powder and mix again, cook 1-2 minutes more.
Add mixture to beans in processor along with chipotle, lime juice, and cilantro and process until smooth.
Bring on the chips.
Megan's (Hush Hush) Lemon Bars


Ingredients:
butter, flour, powdered sugar, lemon juice, eggs, sugar, flour, baking powder, lemon rind, powdered sugar, vanilla, milk, lemon juice

Directions:
Preheat oven to 350. Adjust rack to middle.
For the first layer- mix butter, flour and powder sugar in mixing bowl, then pack in bottom on an 8 X 8 pan.  Bake the crust for 15 minute.
Meanwhile- mix beaten eggs, lemon juice and rind.
In a seperate bowl, sift together sugar, flour, and baking powder.
Add the flour mixture slowly to the wet ingredients, mixing thoroughly but not overmixing.
Place lemon mixture onto baked crust and bake again at 350 degrees for 25 to 30 minutes.
For the frosting, mix all ingredients in a bowl and with a hand mixer, whip until smooth and creamy.  This frosting is intended to be very thick.  When i stick a spoon into the frosting and lift it up- it should be creamy, but not drip off at all --  So you may need to thicken by adding more powdered sugar.
Remove bars from oven and cool pan on wire rack, when cool- GENTLY frost with the icing.  The icing should be a little warm- if you make it right before- it's going to be the perfect temp from all that whipping.
Refrigerate until served.  Keep in fridge too-  They taste amazing chilled- In fact, I have never NOT chilled them!  (frosting does harden.  Cut when removed from fridge.
Amish Baked Chicken


Ingredients:
flour, paprika, pepper, dry mustard, salt, broiler chickens, young roasting chickens, butter

Directions:
Mix the dry ingredients well in a plastic bag, then coat the cut up chicken parts with the mixture.
In a cake pan, melt the butter.
Place the chicken parts in the pan, but do not crowd them.
Bake the chicken at 350 degrees for 1 1/2 to 2 hours or until done.
Chicken Suqaar


Ingredients:
chicken breasts, paprika, lemon pepper, onion, cold water, garlic cloves, fresh cilantro, chicken bouillon, ground cumin, ground cardamom, hot water, basmati rice, kosher salt, spaghetti, banana, lime

Directions:
For the chicken:
Put the chicken breasts in a large bowl and sprinkle with the Cajun seasoning, paprika and lemon pepper. Drizzle with the oil and toss to coat. Cover and let marinate in the refrigerator for 3 hours.
For the rice:
Preheat the oven to 350 degrees F. Saute the onions in the oil in a large ovenproof pan over medium heat, stirring occasionally. Puree the cold water, garlic and cilantro in a blender or food processor. Add the mixture to the onions along with the bouillon, cumin and cardamom and stir in the hot water and rice. Season with salt. If desired, add the orange food coloring for decorative color. Cover and transfer to the oven and cook until the rice is fully cooked and the liquid has been absorbed, 10 to 15 minutes.
For cooking the chicken:
Sear the chicken on a double-burner griddle or in batches in a large skillet over medium-high heat until nearly cooked through. Slice the chicken and then return to the griddle with the sauteed mixed vegetables and bisbess and continue cooking until browned.
Fill a serving platter with half rice and half spaghetti. Top the rice with the chicken and serve with bananas, limes and bisbess. To eat the pasta, use your right hand to wrap spaghetti around a small chunk of banana.
ULTIMATE SLOW COOKER CHILI


Ingredients:
olive oil, lean ground beef, red onions, chili powder, ground cumin, brown sugar, chipotle chile in adobo, Worcestershire sauce, dried oregano, cayenne pepper, red kidney beans, black beans, diced green chilies, roma tomatoes, garlic cloves, beer

Directions:
In a large skillet over medium, heat oil. Add ground beef and pork and cook until brown; season with freshly ground black pepper. Drain meat in a colander and return the skillet to the stove top; bring to hot again. Add onion and sauté until almost translucent, about 3 minutes. Add peppers and cook for 3 minutes.
Transfer drained meat in the slow cooker and add the pepper mixture; stir to combine. Add chili powder, cumin, New Mexico chili powder, brown sugar, chipotle pepper in adobo sauce, Cholula®, Worcestershire sauce, smoked paprika, Mexican oregano, cocoa powder, cayenne pepper and beer; stir until well blended. Add kidney beans, black beans, Prego®, green chilies, Roma tomatoes and garlic; stir to combine. Cook on Low for 6:30 hours or High for 3-4 hours.
Half way through cooking, quickly stir the chili. Served with dollop of sour cream, shredded cheese, chopped green onions and a lime wedge along with crusty bread & butter.
Note: If there’s too much liquid, lift the lid for the last 45 minutes of cooking.
Quorn Tikka Masala


Ingredients:
Quorn tenders, plain fat-free yogurt, garlic cloves, ginger, fresh ginger, soy sauce, onion, turmeric, cumin, chili powder, curry powder, garam masala, salt, tomato puree

Directions:
Defrost quorn tenders in the microwave for about a minute.
Mix quorn with yogurt and tikka paste and marinate in the refrigerator for 1-6 hours.
Take tenders out of marinade,(keep the remaining marinade, as you will need it later], and bake on cookie sheet until some of the yogurt bakes away (do not over cook tenders, or they will be dry].
At medium temperature, heat baking spray in sauté pan.
When the pan is hot, add the onion and pepper.
Sauté for 1-3 minutes, then add the spice (with garlic powder, curry, graham masala, ginger powder, vinegar, grated ginger, soy sauce, diced garlic, turmeric, cumin, chili powder, and salt] mixture.
Stir for 2 minutes.
Combine 1 tbsp lukewarm water with the yogurt marinade that was kept aside earlier.
Slowly add this mixture to the pan, letting about half of the liquid evaporate.
Add the tomato puree and stir briefly.
Add the silk and quorn tenders (or other chicken substitute pieces] and cover and simmer on low heat, for approximately 10-15 minutes.
Remove from heat and let cool slightly.
Salt and pepper to taste.
Caramel Toffee Squares


Ingredients:
all-purpose flour, white sugar, butter, butter, brown sugar, corn syrup

Directions:
Base:
Combine all base three ingredients and pat into a 7 x 11 brownie pan.
Bake at 350°F 20 minutes or until golden.
Filling:
Place butter, sugar, syrup and sweetened condensed milk into a saucepot over medium heat.
Bring to a boil, for five minutes, stirring constantly, as it can burn easily.
Remove from heat.
Beat with a spoon until it starts to thicken: pour over the baked cooled base.
Melt chips in a saucepot and when smooth, spread over caramel.Again the melted chocolate drizzled over the top can be optional.
Chill and cut into squares.
Skinny Buffalo Chicken Dip
Category: appetizers-and-snacks
By hontsl

Given to me by my mother-in-law and adapted to make it slightly less guilty, this skinny Buffalo chicken dip is a hit every time I make it! Great served with celery sticks, Tostitos® Baked Scoops® or Fritos® Scoops®.

Ingredients:
½ tablespoon olive oil
2  skinless, boneless chicken breasts, diced
½ tablespoon garlic powder
1 (8 ounce) package fat-free cream cheese, softened
½ cup crumbled blue cheese  (Optional)
½ cup fat-free blue cheese salad dressing
½ cup Buffalo wing sauce (such as Frank's RedHot®)
1 (8 ounce) package shredded smoked Cheddar cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a skillet over medium heat. Saute chicken in the hot oil with garlic powder until no longer pink in the center and juices run clear, 5 to 8 minutes. Spread cream cheese onto the bottom of an oven-proof round pie dish. Add cooked chicken and blue cheese crumbles. Mix blue cheese salad dressing and Buffalo sauce together in a bowl; pour evenly over cream cheese and chicken. Top with smoked Cheddar cheese. Bake in the preheated oven until heated through and cheese is melted, about 25 minutes. Remove from the oven and let rest for 2 to 3 minutes; stir to mix ingredients.

Prep time: 15 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 12 servings

Calories: 164.1
Fat: 9.2 g
Saturated fat: 5.2 g
Carbohydrates: 6.5 g
Sugars: 1.7 g
Dietary fiber: 0.4 g
Protein: 13 g
Cholesterol: 37.4 mg
Sodium: 713.6 mg
Tilapia With Capers and White Wine


Ingredients:
fennel seed, Dijon mustard, salt, fresh ground black pepper, capers, dry white wine

Directions:
Preheat oven to 425 degrees.
In a medium-hot iron skillet briefly toast fennel seeds.
In a large Pyrex baking dish sprayed with cooking spray, arrange fillets in a single layer.
Spread mustard on the fillets, and sprinkle with salt and pepper.
Top with capers and fennel seeds.
Pour wine around fish. Oven-roast uncovered for 15-17 minutes, or until cooked through, and some of the wine has evaporated.
Parmesan Panko Chicken Poppers
Category: meat-and-poultry
By alisha

I was playing around in the kitchen and this is what I came up with, so I decided to share it with you. These nuggets go well with a sweet chili sauce. Enjoy!

Ingredients:
2 cups panko bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon garlic powder
2  eggs
1 tablespoon milk
1 cup all-purpose flour
1 ½ pounds skinless, boneless chicken breast, cut in bite-sized pieces
oil for frying

Directions:
Combine panko bread crumbs, Parmesan cheese, salt, pepper, and garlic powder in a food processor; blend until finely crushed. Put panko mixture in a bowl. Whisk eggs and milk in a separate bowl to make an egg wash. Place flour in a bowl. Coat chicken pieces in flour; dip them into egg wash. Press into panko mixture to coat, shaking off excess. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken in batches, until no longer pink in the center and the juices run clear, about 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 3 mins
Total time: 18 mins
Yields: 8 servings

Calories: 396
Fat: 21.2 g
Saturated fat: 4.3 g
Carbohydrates: 36.3 g
Sugars: 0.3 g
Dietary fiber: 0.7 g
Protein: 20.7 g
Cholesterol: 96.1 mg
Sodium: 617 mg
Vegan Cinnamon Coffee Cake


Ingredients:
flour, sugar, baking powder, salt, margarine, sugar, cinnamon, milk, margarine

Directions:
Preheat oven to 350 degrees and lightly grease a round cake pan, 9x9" brownie pan or mini loaf pan.
Mix together the flour, 3/4 cup sugar, baking powder and salt.
Cut the margarine into small chunks and add to the mix.  Mix for a couple of minutes if using a mixer.  This is the "dry ingredient mix".
Remove 1/2 cup of the dry ingredient mix and put in a separate bowl.  Add the cinnamon and 2 tablespoons of sugar and mix together well.  This is the "topping".
To the remaining dry ingredient mix, add the soy yogurt and milk until the consistency is smooth.  Put into a round cake pan, 9x9 brownie pan, or spread evenly in a mini loaf pan (I use an ice cream scoop for even serving sizes].
Spread the topping evenly onto the batter.  Melt the 2 tablespoons of margarine and drizzle over the top.
Bake at 350 for 35 minutes, or until a toothpick entered into the center of the coffee cake comes out clean.