xiaoxl/recipe_data huggingface dataset:
Matt Preston's Roast Shoulder of Lamb


Ingredients:
olive oil, butter, lamb shoulder, onion, garlic cloves, white wine, instant coffee granules

Directions:
Preheat oven to 180c.
Add the oil and butter to a heavy-based roasting pan and heat until sizzling. Brown the meat on all sides then remove the pan from the heat, and the meat from the pan.
Place the onions in the pan and stir them through the pan juices and fat. Place the lamb on top of the onions and place in the oven.
After half an hour, add the garlic to the roasting pan. Turn the heat down to 120c.
The lamb should be cooked after 90 minutes but is definately ready when it pulls apart easily.
Remove the lamb from the pan, wrap in tin foil then cover with a newspaper and rest.
Push the onions and garlic to the side of the pan, and place it on a medium heat. Pour in the wine and deglaze by scraping any brown and meaty bits off the bottom of the pan while the wine evaporates. Mix in the onions and garlic, pour all the pan contents into a tall vessel and blitz with a stick blender. Season with salt and pepper and coffee granules to taste.
Lemon and Lime Tango Cocktail


Ingredients:
white sugar, water, lemon juice, vodka, fresh mint leaves, lemon, rind of

Directions:
Combine sugar and water in a small saucepan over a low heat. Cook, stirring, for 3 minutes or until sugar is dissolved and mixture comes to the boil. Reduce heat to low. Simmer for 5 minutes. Remove from heat. Set aside to cool. When cold, place in an airtight container. Refrigerate.
Place 1/3 cup of chilled syrup, lemon juice, gin, mint, lemon rind and ice cubes in a blender. Blend until ice is crushed. Pour into 2 chilled glasses. Serve.
Easy Spinach and Arugula Chicken
Category: meat-and-poultry
By Christina

Arugula was on sale and I wanted to find new ways to use it. This became a quick favorite. I've found that there's no need to preheat the oven; a little longer cooking time produces a juicy thigh with crispy skin.

Ingredients:
½ cup baby spinach leaves
½ cup arugula
1 clove garlic, slivered
1  bone-in chicken thighs with skin
¼ teaspoon seasoned salt

Directions:
Stuff spinach leaves, arugula, and garlic under the skin of the chicken thigh and place on a baking dish. Sprinkle with seasoned salt. Bake chicken thigh in the oven set at 350 degrees F (175 degrees C) until no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 1 serving

Calories: 199.3
Fat: 11.9 g
Saturated fat: 3.3 g
Carbohydrates: 2.2 g
Sugars: 0.3 g
Dietary fiber: 0.6 g
Protein: 19.9 g
Cholesterol: 70.7 mg
Sodium: 308.3 mg
Fried -Egg and Avocado Sandwich


Ingredients:
cream cheese, fresh parsley, green onion, bacon, egg, salt, ground black pepper, tomatoes, avocado

Directions:
Spread cream cheese over 1 piece of toast.
Sprinkle with parsley and green onion.
In a small skillet, cook bacon over medium-high heat until crispy. Remove from pan and drain on paper towels. Drain grease from pan, reserving 1 tablespoon.
In same small skillet, fry egg in reserved bacon grease over medium-low heat. Sprinkle with salt and pepper. Place egg over cream cheese mixture. Top with bacon, tomato and avocado.
Country Chicken & Dumplings


Ingredients:
chicken breasts, salt, poultry seasoning, chicken bouillon cubes, real butter, milk, flour

Directions:
Boil chicken, salt& poultry in approximately 2 quarts of water.
Remove chicken and set aside.
Add 3 cups milk (more for a richer flavor], bouillon cubes, and butter to broth.
Bring to almost a boil.
Add water to the flour to make a thin solution and pour in broth.
Stir well, reduce heat, and let simmer to thicken.
Add salt and pepper to taste.
Pinch each biscuit to small pieces and put in broth.
Stir often so dumplings won't stick together.
When dumplings begin to sink, they are almost ready.
Pick chicken to small pieces and add to broth.
When dumplings are not gummy to taste, it is ready to eat.
Honey Oat Muffins Perfection!


Ingredients:
old fashioned oats, whole wheat flour, all-purpose flour, baking powder, baking soda, ground cinnamon, ground coriander, salt, honey, buttermilk, canola oil, eggs

Directions:
Preheat the oven to 375°. Coat a 12-cup muffin pan with canola or veggie oil spray, you can even use butter if you like. In a large bowl, mix the oats with the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, coriander and salt.
In another bowl, whisk the honey with the buttermilk, canola oil and eggs. Pour the honey mixture into the dry ingredients; mix just until combined.
Spoon the batter into the prepared muffin cups and bake for about 18 minutes, until they're golden and a toothpick inserted into the center of the muffins comes out clean. Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature.
Tamale Dip


Ingredients:
Velveeta cheese, garlic powder, Worcestershire sauce, cayenne pepper

Directions:
Cube velveeta., place all ingredients in a sauce pan., Heat through and stir until melted., Serve with chips.
Chicken Slaw


Ingredients:
mayonnaise, walnuts, craisins, honey

Directions:
Combine all ingredients., Chill., Serve., *Note - 1 t hot sauce really shakes this up!
Peruvian Cream of Chicken Soup


Ingredients:
ground chicken, onion, garlic cloves, milk, diced fire-roasted tomatoes, diced green chilies, cilantro, monterey jack cheese, fresh cilantro, parsley

Directions:
In a large saucepan or dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is no longer pink and onion is tender but not brown.
Drain fat from pan.
Stir in milk, sour cream, cream of chicken soup, corn, tomatoes, chili peppers, aji panca, cilantro or parsley, and ground red pepper.
Bring to boiling.
Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
Add cheese; cook and stir until cheese melts.
Garnish each serving with additional cilantro or parsley, if desired.
Chicken With a Creamy Vegetable Sauce


Ingredients:
boneless chicken breasts, bell pepper, button mushrooms, carrot, sour cream, milk, paprika, tomatoes

Directions:
Heat a frying pan over medium heat and spray with nonstick spray.
Add chicken and cook 6 minute.
Turn chicken and add the mushrooms and peppers and carrots and cook 6 more minutes.
Remove all from pan and add sauce.
For sauce: in a small bowl combine the soup, sour cream, milk and paprika. Stir the mixture into the skillet and bring to a boil.
Return the chicken and veggies to the pan, and cook covered for 6 more minutes.
Add the tomato and cook for 2 more minute.
Serve over noodles or rice.
Pickled Garlicky Green Beans


Ingredients:
green beans, onion, water, vinegar, pickling salt, sugar, fresh dill, red pepper flakes, garlic cloves

Directions:
Cut beans to size you enjoy or keep whole.
Cook beans in salted boiling water for 3 minutes add onion and cook 2 more minutes.
Bring to a boil the water, vinegar, salt, sugar, dill and pepper flakes.
Drain and pack well into sterilized jars I used 2-24 ounce jars.
Leaving 1/2 inch headspace.
Add 1/4 teaspoon pickle crisp in each jar.
Pour the boiling vinegar mixture over beans leaving 1/2 inch headspace.
wipe rims and place lids.
Process in water bath 5 minutes, timing after water comes back to a boil.
Remove from bath and leave sit over night in a draft free spot. Check lids. If not sealed refrigerated.
Give two weeks for flavors to blend.
Sicilian Green Beans (Low Fat)


Ingredients:
frozen green beans, Dijon mustard, garlic powder, oregano, water, red wine vinegar, pepper

Directions:
Cover and microwave frozen green beans and 1/4 cup water in a quart microwave safe container for 11 minutes on high, stirring half way through.
In another bowl combine mustard, vinegar, garlic, oregano, and pepper.
When beans are done, drain liquid and then pour mustard mixture over beans, tossing to coat.
Quinoa Chocolate Pudding


Ingredients:
milk, milk, liquid sweetener, vanilla extract

Directions:
Combine the first four ingredients in a bowl until well mixed., Add the quinoa and mix., Refrigerate for at least a couple of hours., Infuse love, divide into two dishes and serve!
Herbed Potatoes 'n' Peas


Ingredients:
small red potato, bay leaves, butter, margarine, salt, dried marjoram, thyme, pepper

Directions:
Place potatoes and bay leaves in a saucean; cover with water.
Bring to a boil.
Cover and cook for 8 to 10 minutes or just until tender; drain.
Cut potatoes into quarters and return to pan.
Add butter and seasonings.
Cover and cook for 5-8 minutes or until potatoes are tender, stirring occasionally.
Stir in peas; heat through.
Discard bay leaves.
Sweet and Sour Beef


Ingredients:
flour, salt, pepper, onion, chili sauce, brown sugar, red wine vinegar, Worcestershire sauce, fresh ginger

Directions:
Cut beef into 1 inch cubes and dredge in flour, salt, and pepper., In a skillet, brown beef in a little oil and place in slow cooker., Add remaining ingredients, except carrots, and 1 cup of water., Cover and cook on low for 7-8 hours., Add carrots and cook for 1 1/2 hours.
Turmeric Golden Milk with Turmeric Paste
Category: world-cuisine
By Sharken

Soothes a cold or sore throat, helps you to sleep better, etc.... Warm and delicious, great just before bed every evening. The recipe for turmeric paste yields enough for a few weeks. Store in the refrigerator; reheat it in small amounts as needed.

Ingredients:
½ cup water
¼ cup ground turmeric
½ teaspoon ground black pepper
1 teaspoon water, or as needed
2 cups almond milk
1 teaspoon extra-virgin coconut oil
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon raw honey

Directions:
Combine 1/2 cup water, turmeric, and pepper in a small saucepan over low heat. Cook, stirring constantly, until thickened, 7 to 9 minutes. Stir in 1 teaspoon water. Continue cooking until thickened into a paste, 7 to 9 minutes. Cool completely, 15 to 20 minutes. Pour into an airtight glass jar. Whisk 1 teaspoon turmeric paste, almond milk, coconut oil, ginger, and cinnamon together in a saucepan. Heat over low heat until hot, about 5 minutes. Remove from heat; stir in honey. Strain milk mixture into 2 mugs.

Prep time: 5 mins
Cook time: 19 mins
Total time: 39 mins
Yields: 2 servings

Calories: 150.3
Fat: 6.4 g
Saturated fat: 2.4 g
Carbohydrates: 22.3 g
Sugars: 11 g
Dietary fiber: 4.8 g
Protein: 2.3 g
Sodium: 167.6 mg
Old Fashioned Northland Corn Chowder


Ingredients:
yellow onion, celery, butter, potatoes, chicken broth, water, milk, corn, bacon, eggs, fresh parsley, salt, pepper

Directions:
In a Large stock pot :Sauté  the onion and celery in butter until soft.
Add potatoes, chicken broth and water.  Simmer for 25 minutes or until potatoes are cooked.
Mash the potatoes just a little to make chowder thicker.
Add milk, corn, bacon, and eggs.
Sprinkle with parsley, salt, and pepper.
Cover and simmer for 20 minutes.
Serve warm.
The Best Meatballs


Ingredients:
eggs, salt, pepper, oatmeal, Worcestershire sauce, onion powder, ground beef

Directions:
Mix all of the ingredients well., Shape into 12 dozen balls., Bake in single layers at 400 degrees for 10-15 minutes.
Curry Naan Grilled Chicken Sandwich


Ingredients:
chicken thighs, milk, alfredo sauce, cumin, avocados, swiss cheese, American cheese, tomato sauce, bacon, garlic, shallots, cilantro, butter, salt

Directions:
(Direction for Garlic Herb Butter].
Put garlic, shallot and cilantro in food processor, chop all.
Add butter and salt, process well to mix well.
(Direction for Sandwich].
Preheat oven 350?F, spread garlic herb butter on Naan then toast lightly. Cut on half.
Season chicken with salt and pepper then grill, bake bacon to be crisp.
Heat medium sauce pan, stir Simply Mushed Potatoes and milk until smooth; spoon over cumin and Alfredo sauce and seasoning salt and pepper mixture. Bake until edges are bubbly.
Place Swiss cheese, tomato sauce, sliced avocado, chicken, mushed potato, American cheese and bacon on Naan then bake in the oven 3-4 minutes until cheese is melt.
Place another half piece of Naan on it, put on serving plate.
Potatoes, Tomatoes and Beans


Ingredients:
green beans, tomatoes, onion, potatoes, olive oil, fennel seed, ground cumin

Directions:
Wash and trim the beans, and cut them into bite sized pieces.
Wash, trim and cut the potatoes in 1 cm dice.
Boil the potatoes and the beans separately until just tender.
Peel and chop the tomatoes and the onion.
Sauté them in the olive oil until the tomatoes fall apart and the mixture thickens slightly.
Add the seasonings and the drained potatoes and beans, and simmer for 10 to 15 minutes to amalgamate.
Upside-Down Apricot Caramel Crunch Cake


Ingredients:
brown sugar, eggs

Directions:
Preheat oven to 350°F.
Line a 13x9 inch baking pan with foil and grease foil. Set aside.
Drain apricot halves, reserving juice in a 2-cup glass measuring cup. Add enough apricot nectar to the reserved juice to equal the amount of water called for on the boxed mix (probably around 1 1/4 cups - if you don't have enough, add water to make up the difference]. Set liquid aside.
Cut apricot halves into 1/2-inch-thick slices; set aside.
Sprinkle brown sugar evenly over bottom of the prepared baking pan. Sprinkle almonds over brown sugar. Arrange apricot slices on top of almonds; set aside.
Prepare cake mix according to package directions, using the eggs and oil as instructed on the box, except add 1/2 cup oats into dry cake mix and substitute apricot juice mixture for the water called for in directions.
Pour batter evenly over apricot slices and almonds in pan, being careful not to disturb apricots and almonds.
Bake for 30 to 40 minutes or until a toothpick inserted near the center comes out clean.
Cool in pan on a wire rack for 20 minutes. Carefully invert onto a large serving platter; remove foil.
Drizzle warm cake with caramel ice cream topping. If desired, top each serving with sweetened whipped cream or ice cream.
Lemon Roasted New Potatoes


Ingredients:
new potatoes, olive oil, lemons, sugar, sea salt, black pepper

Directions:
NOTE:  You are going to use the zest from both lemons and the juice from one of the lemons.  Got it?.
Cook the potatoes in boilding salted water for 5 minutes.  Drain then transfer to roasting pan.
Whisk the olive oil, lemon zest and juice, sugar, salt, pepper in bowl and pour over potatoes. Toss to coat well.
Roast in preheated oven at 375F for 20-30 minutes Turning and basting frequently with pan juices until golden and tender.
Garlic-Rosemary Pita Sandwich


Ingredients:
olive oil, fresh rosemary, garlic, salt, black pepper, boneless leg of lamb, roma tomatoes, lettuce

Directions:
Heat oil in a large nonstick skillet over medium-high heat.
Combine rosemary, garlic, salt, pepper, and lamb, tossing to coat.
Add lamb mixture to pan; sautÃ© about 4 minutes or until done.
Divide lamb mixture evenly among each of 4 pitas, and add tzaziki or anything you'd like.
Enjoy!
Bread Pudding with Praline Sauce
Category: desserts
By Leah Little

This is a wonderful family recipe I often make at Thanksgiving and Christmas.

Ingredients:
¼ cup butter, melted
2 cups half-and-half
2 cups milk
1 (1 pound) loaf soft French bread, torn into small pieces
3  eggs, lightly beaten
3 cups white sugar
4 teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
¼ cup raisins, or more to taste  (Optional)
½ pound unsalted butter
1 cup heavy cream
1 cup brown sugar
½ cup chopped toasted pecans

Directions:
Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter. Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish. Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes. Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 16 servings

Calories: 540.2
Fat: 27.8 g
Saturated fat: 15.7 g
Carbohydrates: 68.2 g
Sugars: 50.3 g
Dietary fiber: 1.2 g
Protein: 7.1 g
Cholesterol: 102.8 mg
Sodium: 329.2 mg
Old Fashioned Coconut Cream Pie
Category: desserts
By Carol H.

This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!

Ingredients:
1 cup sweetened flaked coconut
3 cups half-and-half
2  eggs, beaten
¾ cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie. Pour the filling into the pie shell and chill until firm, about 4 hours. Top with whipped topping and with the reserved coconut.

Prep time: 20 mins
Cook time: 30 mins
Total time: 4 hrs 50 mins
Yields: 1 9-inch pie

Calories: 422.8
Fat: 23.5 g
Saturated fat: 12.7 g
Carbohydrates: 46.1 g
Sugars: 23.4 g
Dietary fiber: 1.5 g
Protein: 6.8 g
Cholesterol: 80.1 mg
Sodium: 275.9 mg
Flavorful Crock Pot Chicken


Ingredients:
boneless skinless chicken breasts, brown sugar, vinegar, garlic cloves, soy sauce, pepper

Directions:
Place chicken in crock pot.
Mix all remaining ingredients and pour over chicken.
Cook on high for 3 hours (up to 3 1/2 hours].
Works great over cooked rice.
Enjoy!
Orange Slushie


Ingredients:
"artificial sweetener"

Directions:
Add ice and orange juice into a blender., Blend on medium/high until ice is chunked., Pour into cups and serve.
Chicken & Asparagus Madeira


Ingredients:
olive oil, boneless skinless chicken breasts, asparagus spears, mozzarella cheese, olive oil, fresh mushrooms, madeira wine, butter, ground black pepper

Directions:
Heat up 1 tbsp olive oil in a large skillet over medium heatbsp Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about ¼" thick. Sprinkle each fillet with salt and pepper.
Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bitbsp Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the.
skillet to help make the sauce.
With the heat still on medium, add two tbsp of oil to the skilletbsp Add the sliced mushrooms and sauté for about two minutes. Add the Madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about ¼ of its original volume. When the sauce is done it will have thickened and turned a dark brown color.
As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.
Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.
To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tbsp of Madeira sauce over the chicken.
Double Chocolate Double Peanut Butter Cookies


Ingredients:
flour, baking soda, baking powder, butter, vanilla, chunky peanut butter, sugar, eggs

Directions:
Set oven to 350°F.
Set oven rack to second-lowest or middle position.
Lightly grease a large baking/cookie sheet.
In a bowl whisk together flour, sifted cocoa powder, baking soda and baking powder.
In another bowl using an electric mixer, cream butter, peanut butter, vanilla and sugar until light and fluffy.
Beat in eggs until well combined.
Beat in flour mixture.
Mix in chocolate and peanut butter chips.
Drop by tablespoons about 2-inches apart on the baking sheet.
Bake for about 9-10 minutes.
Cool cookies on racks.
Delicious!
Onion Pan-Fried Pork Chops


Ingredients:
all-purpose flour, olive oil

Directions:
With your hands and onion soup mix still in sealed packet crush onions up some what, but you do not want to make them into a powder you just want to break them up.
Mix flour and onion soup mix in a shallow bowl.
Add enough oil to bottom of a pan that would cover about half way up your pork chop.
Heat on medium heat until when you add flour mix to pan it sizzles.
Coat each pork chop with flour mixture.
Add to pan, about 30 seconds after adding the chops turn over, and cook until done (about 4-5 minute per side for ½ to 3/4 inch pork chop].
Bev's Delicious Chicken Salad


Ingredients:
chicken, mayonnaise, celery, walnuts, red grapes

Directions:
Combine all ingredients., Enjoy!
Blushing Peach Jam


Ingredients:
raspberries, sugar, lemon juice

Directions:
Prepare 1/2 pint jars, lids, and water bath.
Combine peaches, raspberries, lemon juice, and sugar in a large pot.  Stir to combine.  Bring slowly  to a boil, stirring until sugar dissolves.
Stir in liquid pectin.  Return to a rolling boil.  Boil hard 1 minute, stirring contantly.  Remove from heat.  Skim foam if necessary.
Ladle hot jam into prepared jars, leaving 1/4-inch headspace.  Cap, and process 10 minutes in boiling water bath.
Chicken Stir Fry Dinner (Lite-Bleu)


Ingredients:
boneless skinless chicken breasts, garlic cloves, light soy sauce, white wine, chicken broth, olive oil, onion, broccoli, cornstarch, water, steamed rice, egg, light soy sauce

Directions:
Mix marinade ingredients in a medium bowl. Let stand 30 minutes.
Heat skillet (or wok] over medium-high heat. Stir-fry marinated chicken until lightly browned. Retaining juices in the pan, remove chicken with a slotted spatula and set aside.
To the pan of juices, add onions and saute' 3-4 minutes. Add broccoli, carrots to the pan and saute 2-3 minutes more. Add chicken back to the pan with the thickener and saute 1-2 minutes until sauce is thickened.
Fried rice: Mix rice ingredients together.
Italian Country Chicken & Peppers


Ingredients:
boneless skinless chicken breasts, Italian sausage, potatoes, green pepper, chicken broth, garlic-flavored red wine vinegar

Directions:
In large roasting pan place chicken, sausage and potatoes., Bake at 425 for 20 minutes., Then stir in the peppers and onions., In small bowl combine chicken broth, vinegar and Italian seasoning., Pour over meat and vegetables in pan., Cover and bake for 40-45 minutes until chicken is done, stirring occasionally., Spoon meat and vegetables into serving dish., You can either discard broth mixture or use cornstarch to make a gravy.