xiaoxl/recipe_data huggingface dataset:
Orange Herb Roasted Chicken
Category: meat-and-poultry
By Nellie Fiorenzi

This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!

Ingredients:
1 cup chicken broth
1 (4 pound) whole chicken, rinsed and patted dry
½ cup butter, cut into 1 tablespoon sized pieces
2  navel oranges, halved
salt and pepper to taste
2 cloves garlic, minced
½ cup butter, melted
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage

Directions:
Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside. Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs. Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

Prep time: 30 mins
Cook time: 1 hr 20 mins
Total time: 2 hrs
Yields: 6 servings

Calories: 705
Fat: 53.5 g
Saturated fat: 25.8 g
Carbohydrates: 8.8 g
Dietary fiber: 2.5 g
Protein: 46.7 g
Cholesterol: 263.4 mg
Sodium: 379.5 mg
Roast Potatoes With Lemon


Ingredients:
yukon gold potatoes, lemon, garlic cloves, fresh thyme, olive oil, sea salt, fresh ground pepper

Directions:
Preheat oven to 450.  Scrub potatoes.  Dry with paper towel.  Cut in half (or quarters if large] lengthwse.  Place in a bowl.
Cut lemon into quarters lengthwise, removing any seeds.  Cut each quarter in half crosswise.  Squeeze juice onto potatoes.  Put the juiced lemon pieces into the same bowl.
Add garlic, thyme, olive oil, salt and pepper.  Toss thoroughly.
Spread over bottom of large roasting pan.  Roast for about 25 - 30 minutes, turning occasionally so they brown evenly.
Easy, Overnight Muesli (Switzerland)


Ingredients:
rolled oats, water, apple, lemon juice, raisins, milk, clear honey

Directions:
Before you go to bed, put the oats into a large bowl and pour the water on top.
In the morning, peel the apple, cut it in half, then grate it. Put it into a bowl, then stir the lemon juice into it.
Gently stir the apple, raisins or sultanas and nuts into the softened oats.
Divide the muesli into four bowls and pour a little of the milk into each one.
Drizzle some honey on top of each serving.
Pork Tacos


Ingredients:
white vinegar, boneless pork shoulder, corn tortillas

Directions:
Mix Seasoning Mix, vinegar and orange juice in glass dish. Add pork; turn to coat. Marinate in refrigerator 30 minutes. Remove pork from marinade. Discard any remaining marinade.
Heat oil in large nonstick skillet on medium-high heat. Add pork; cook and stir 7 minutes or until cooked through.
Serve pork in tortillas with chopped cilantro, onion and pineapple.
Apple Crumb Pie
Category: desserts
By Jackie Smith

You can add walnuts and raisins to this apple crumb pie to make it even dreamier!

Ingredients:
1 (9 inch) pie shell
6 cups thinly sliced apples
1 tablespoon lemon juice  (Optional)
¾ cup white sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
½ cup raisins  (Optional)
½ cup chopped walnuts  (Optional)
½ cup all-purpose flour
½ cup packed brown sugar
3 tablespoons butter

Directions:
Preheat oven to 375  degrees F (190 degrees C). Place sliced apples in a large bowl; sprinkle with lemon juice, if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples and toss until apple slices are evenly coated. Stir in raisins and walnuts (optional). Transfer mixture into pastry shell. In a small bowl ,mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil. Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown and filling is bubbly. Cool on a wire rack.

Prep time: 30 mins
Cook time: 50 mins
Total time: 3 hrs 20 mins
Yields: 1 9-inch pie

Calories: 408.1
Fat: 14.6 g
Saturated fat: 4 g
Carbohydrates: 69.9 g
Sugars: 48.9 g
Dietary fiber: 3.6 g
Protein: 3.5 g
Cholesterol: 11.4 mg
Sodium: 139.2 mg
French Toast


Ingredients:
eggs, milk, sugar, vanilla, cinnamon

Directions:
Whisk eggs until frothy., Add all other ingredients except bread.  Whisk together well., Heat griddle over medium heat., Dip both sides of bread in egg mixture and place on griddle., Turn after a few minutes., Continue turning until desired doneness is reached.
Outstanding Lasagna Without Pre-Boiling Regular Noodles


Ingredients:
Italian sausage, onion, garlic, salt, red pepper flakes, part-skim ricotta cheese, egg, mozzarella cheese, parmesan cheese, romano cheese, flat-leaf Italian parsley, fresh basil, mozzarella cheese, parmesan cheese

Directions:
"Important: do NOT pre-boil the noodles! Brown chopped onion, sausage and ground beef in small amount of olive oil. When almost browned, add minced garlic so it won't burn.  Drain, put in large bowl, mix in with spaghetti sauce, salt & red pepper flakes.  Set aside. Get another large bowl; mix in ricotta cheese, egg, ½ C each mozerella, parmesean and romano cheeses, parsley, basil.  In 13x9 pan, put 1C of the red sauce in the bottom. Add approximately 3 ½ of the noodles, arrange 3 lengthwise, leaving space between them to allow them to absorb liquid and expand, and add a piece at the end of the pan since they are not long enough to cover the entire length.  Take approximately ½ of the white cheese mix, drop by spoonfuls over the noodles and spread around a little. (doesn’t need to cover everything or be perfect!] Then add 1C mozzarella cheese.  Repeat this entire layer, using approximately ½ of the remaining red sauce, same amount of noodles and white mix, and another Cup of the mozzarella.  Add the remaining red sauce, then 1C of parmesean cheese to top it off.  Take the sauce can, fill it halfway with water, then slowly pour over the dish all over, so the liquid will rise up to about half full in the pan.  This will all get absorbed by the noodles, because you didn’t pre-boil them.  Tightly cover with foil. Bake at 325 F for 2 hours.  Then uncover, raise the temp to 350 F and bake another 15-30 minutes until the cheese is golden on top and the edges are pulling away from the pan.  Remove from the oven, and let it sit for 10-15 minutes or until all the liquid has set up and the dish is firm."
Pumpkin Apple Tart


Ingredients:
cooking apple, fresh pumpkin, lemon juice, cinnamon, sugar, cornstarch, tapioca starch, cream cheese, shortening, brown sugar, flour, buckwheat flour, flax seed, baking powder, sea salt, nutmeg, cinnamon, milk, apple, raw sugar

Directions:
For Pumpkin-Apple Filling:
Preheat oven to 350°F.
Toss apples, pumpkin and lemon juice in a large casserole dish, cover and bake for 2-2 ½ hours, until very soft.
Allow to cool slightly, then add apples, pumpkin and any liquid to a food processor and puree completely, making sure peels are finely ground. Alternatively, use a food mill to remove the peels and seeds.
Scrape back into the casserole dish, re-cover and bake another 1 ½ hours, stirring halfway through.
Remove the lid and bake a further 30-40 minutes, stirring every 15-20 minutes, until very thick.
Cool to room temperature (or cover and chill until needed – up to 1 week].
When ready to use, add cinnamon, sugar, cornstarch, tapioca starch and egg yolk, mixing well with a spatula. Set aside while preparing pastry.
For Crust:
Cream the cream cheese, shortening, and sugar until fluffy.
Add vanilla and beat at medium speed until well blended.
Beat in flours, flax seed, baking powder, salt, nutmeg and cinnamon until well blended, adding milk as necessary to for a stiff but cohesive dough.
Shape into a disc and wrap tightly in plastic. Chill at least 2 hours, until firm.
Preheat the oven to 400°.
Between sheets of waxed paper, roll the dough into an approximately 15” round.
Flip into a greased 11” tart pan with a removable bottom set on a baking sheet, pressing into the sides. Trim the edges.
Dock dough with a fork, then line the shell with foil and fill with pie weights or dried beans.
Bake for 25 minutes, then remove the weights and foil and bake for about 5 minutes, or until the base of the shell is golden.
Transfer to a rack and cool 30 minutes. Leave oven on.
To Bake:
Spread the apple-pumpkin mixture into the tart shell.
Starting at the outside, overlap the apple slices in concentric circles over the pumpkin filling. Sprinkle with the raw sugar.
Bake for about 1 hour, or until the apples are tender and golden and the custard is set in the centre.
Walnut Basil Pesto


Ingredients:
walnuts, soymilk, garlic clove, tamari soy sauce, smooth cashew butter, peanut butter, lemon juice, Dijon mustard, sea salt, fresh basil

Directions:
"Mix all ingredients in a blender or food processor. Start with just a little soy milk, and add until the pesto reaches the desired consistency."
Creamy Corn


Ingredients:
frozen corn, cream cheese, butter, margarine, garlic powder, salt, pepper

Directions:
In a slow cooker, combine all ingredients., Cover and cook on low for 4 hours or until heated through and cheese is melted., Stir well before serving.
Cheesy Minute/Sandwich Steak Casserole


Ingredients:
mild cheddar cheese, mozzarella cheese, onion, ketchup, dried basil, garlic powder, butter

Directions:
Boil noodles& drain.
Set aside.
In large skillet brown steaks& onion together.
Drain off excess fat.
Add ketchup, onion soup mix, basil& garlic powder.
Simmer for 5 minutes, mixing occasionally.
Mix noodles& steak mixture together.
In 13x9 casserole dish (or any large casserole dish], layer 1/2 mixture in bottom.
Add cheddar cheese and dot this layer w/half the butter.
Add the rest of the mixture& top with the butter& mozzarella cheese.
Sprinkle w/Italian seasoning.
Bake uncovered@ 375 for 30 minutes.
Danish Quick Coffee Cake With Fresh Fruit - Galop Kaffekage


Ingredients:
blueberries, flour, baking powder, salt, cinnamon, clove, nutmeg, butter, sugar, eggs, milk, vanilla

Directions:
Rinse and drain the berries.
Remove the stems, set aside.
Sift the flour, baking powder, salt and spices together.
In a separate bowl work the butter until soft and creamy. Add the sugar gradually, blending well. Beat the eggs into the mixture and continue to beat until light and fluffy.
Stir in the dry ingredients and the milk alternately, a little at a time, beating well after each addition.
Add vanilla.
Fold in fruit.
Pour batter into a greased loaf pan (9×5×3] and bake in a preheated 350º oven for 1 hour.
Tamworth Breakfast


Ingredients:
vodka, sweetened lime juice

Directions:
In one quick motion, spin & flick the Angostura bitters straight from the bottle around the inside of the glass in a circular motion just to form a random partial lining on inside of glass.
Add ice to glass, pour vodka over ice, pour sweetened lime juice over ice & top off with Schweppes Lemonade or Sprite.
Garlic Chicken


Ingredients:
boneless skinless chicken breasts, salt, pepper, garlic, dry white wine, chicken broth, chicken broth, fresh lemon juice, dried basil, dried oregano, flour, dry white wine, chicken broth

Directions:
Season chicken on both sides with salt and pepper to taste.
Brown chicken and garlic in hot oil in a large saute pan.
Add wine, broth, lemon juice, and spices.
Bring to a boil, then reduce heat, cover and simmer 6-8 minutes or until chicken is cooked through.
Remove chicken and garlic from pan and keep warm.
Mix together remaining wine with the flour and mix into the pan juices, stirring briskly.
Bring to a boil and cook until thickened.
Serve sauce with chicken and garlic.
Mashed potatoes or rice may be served, if desired.
Scotty's Nest Eggs


Ingredients:
egg, half-and-half, swiss cheese, fresh basil, English muffin

Directions:
Preheat oven to 350.
Grease large muffin tins with Pam.  Rip/shred the ham to fit around the muffin tin, making sure the bottom and sides are covered.  Break egg over top of ham.  Add cream and sprinkle with cheese and basil.  (can be done ahead of time]  Bake 12 - 15 minutes.  (place water in any unused muffin cups to prevent damage].
Serve on half of a toasted english muffin.
The amount of the basil is only a guideline.  Dried basil can be used quite successfully.
Jimmbo's Garlic Knots
Category: appetizers-and-snacks
By Jimmbo

These knots are such a hit. Your guests will keep asking for more of Jimmbo's Garlic Knots!

Ingredients:
1 (10 ounce) can refrigerated pizza crust dough
⅓ cup olive oil
6 tablespoons finely chopped fresh garlic
5 tablespoons grated Parmesan cheese
3 tablespoons chopped fresh parsley
1 teaspoon crushed red pepper
1 teaspoon salt

Directions:
Preheat oven to 450 degrees F (230 degrees C). Roll out pizza dough to form a 10x16 inch sheet of dough. Cut the sheet into 3/4 inch parallel strips.  Then cut these strips in half making about 24 pieces. Tie each strip into a knot and place these knotted strips of dough close together in a greased pan. Bake in preheated oven until golden brown. Remove the knots from the oven, place them in a big bowl. While the knots are still hot, drizzle them with olive oil. Sprinkle with garlic, cheese, parsley, red pepper and salt. Toss well and serve.

Prep time: 5 mins
Cook time: 17 mins
Total time: 22 mins
Yields: 2 dozen

Calories: 65.4
Fat: 3.7 g
Saturated fat: 0.6 g
Carbohydrates: 6.4 g
Sugars: 0.7 g
Dietary fiber: 0.2 g
Protein: 1.6 g
Cholesterol: 0.9 mg
Sodium: 191.3 mg
Secret Burger Sauce
Category: side-dish
By Soifua

Don't you just love the sauce on your burger you just got from the restaurant or even the fast food joint? Well, we do! Put this on your burgers instead of the regular mayo and ketchup. We love to dip our french fries in this too.

Ingredients:
½ cup mayonnaise
¼ cup ketchup
½ cup chopped dill pickles
1 teaspoon garlic powder
½ teaspoon black pepper

Directions:
Stir together the mayonnaise, ketchup, pickles, garlic powder, and pepper in a bowl, and place a dollop on your hamburger!

Prep time: 10 mins
Total time: 10 mins
Yields: 1 1/4 cups

Calories: 72.7
Fat: 7.3 g
Saturated fat: 1.1 g
Carbohydrates: 2 g
Sugars: 1.4 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Cholesterol: 3.5 mg
Sodium: 184.3 mg
Strawberry Heaven Cake


Ingredients:
gelatin powder, fresh strawberries, milk, eggs, flaked coconut, pecans, cream cheese, butter, confectioners' sugar, fresh strawberries, flaked coconut, pecans

Directions:
CAKE:
Preheat oven to 350 degrees F (175 degrees C]. Grease and flour 3 (9 inch] round pans.
In a large bowl, stir together cake mix and gelatin mix.
Make a well in the center and pour in 1 cup mashed strawberries, oil, milk and eggs.
Beat on low speed until blended.
Scrape bowl, and beat 4 minutes on medium speed.
Fold in the coconut and pecans.
Divide the batter among the prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
FROSTING:
To make the Strawberry Cream Cheese Frosting:
Mash the 3/4 cup strawberries to make 1/2 cup, then drain well; set aside. In a medium bowl, beat cream cheese and butter until smooth.
Blend in the confectioners' sugar and drained strawberries.
Beat on medium speed until the frosting lightens and is well combined. Fold in the coconut and pecans.
Frost cake between layers, on top and sides.
Chill uncovered 30 minutes or until frosting sets, then cover and chill 4 to 6 hours before serving.
Healthy & Yummy Single-Serve Pumpkin Pie Yogurt


Ingredients:
plain low-fat yogurt, pumpkin puree, vanilla extract, honey, pumpkin pie spice

Directions:
"Mix all the ingredients together well in a bowl, then serve and enjoy."
Peanut Butter Cake
Category: desserts
By Karen Pugh

This is one of my favorite cake recipes given to me from a co-worker. It is the best peanut butter cake you will ever eat. The icing is like fudge.

Ingredients:
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
½ cup milk
2  eggs
1 teaspoon vanilla extract
1 cup water
½ cup butter
½ cup vegetable oil
½ cup peanut butter
½ cup butter
½ cup peanut butter
⅓ cup milk
1 teaspoon vanilla extract
4 ¾ cups confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Whisk flour, white sugar, and baking soda together in a bowl. Beat 1/2 cup milk, eggs, and 1 teaspoon vanilla extract into flour mixture using an electric mixer on low until smooth. Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is well mixed; pour onto the prepared baking sheet. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes. Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners' sugar into mixture until icing is smooth, 3 to 5 minutes. Pour icing over warm cake.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 20 servings

Calories: 457.6
Fat: 22 g
Saturated fat: 8.3 g
Carbohydrates: 62.3 g
Sugars: 50.9 g
Dietary fiber: 1.1 g
Protein: 5.6 g
Cholesterol: 43.8 mg
Sodium: 199.6 mg
Montokers


Ingredients:
American cheese, swiss cheese

Directions:
Lightly toast bread of choice.
Layer 1 slice of cheese of choice on toast, place 2 slices of bacon atop of cheese. Broil until cheese is melted.
Slow Cooker Chops


Ingredients:
ketchup, Worcestershire sauce

Directions:
Place the pork chops in crockpot., Mix the remaining ingredients and pour over chops., Cook on low 8-10 hours or high 3-4 hours.
Marinara Sauce / Spaghetti Sauce Via Bari, Italy


Ingredients:
olive oil, garlic cloves, crushed tomatoes, dried oregano, sea salt, pepper

Directions:
In a 4 quart pot heat olive oil on medium heat and add THINLY sliced fresh garlic.  Sauté until garlic becomes very lightly golden on edges.  If garlic burns, discard and start again as this definitely affects the taste in a negative way.
Add can of crushed tomatoes.  Tomatoes should be slightly chunky and not a puree.  Turn heat up just a bit until mixture starts to bubble up, but not boil.
Place dried oregano in palm of one hand and use other to crush it over the pot.  Add in salt and pepper and stir.
Lower heat to medium-low and cover pot, simmering for 20 minutes.  Check occasionally to stir.  Enjoy immediately.
Pineapple Upside-Down Cake


Ingredients:
crushed pineapple, brown sugar, butter, sugar, butter, flour, baking powder, eggs

Directions:
Brown pineapple, brown sugar and 3 t Butter together., Mix remaining ingredients together except egg whites., Add egg whites beaten stiff., Pour browned pineapple in cake pans and spread evenly and up sides., Pour in remaining ingredients., Bake at 375 deg 30-40 minutes.
Take The Night Off Slow Cooker Pineapple Chicken
Category: world-cuisine
By nanny129

Served with brown rice and steamed broccoli, it makes a nice Asian-style meal. It's a nice, mild dish.

Ingredients:
4 pounds bone-in chicken breast halves with skin
1 (8 ounce) can pineapple chunks with juice
3 tablespoons honey
1 tablespoon soy sauce
½ cup dark brown sugar
2 teaspoons ground ginger

Directions:
Place chicken breasts into the bottom of a slow cooker. Pour pineapple chunks with juice over chicken. Drizzle with honey and soy sauce and sprinkle with brown sugar and ginger. Set cooker on High and cook for 1 hour. Reduce setting to Low and cook until chicken is cooked through, moist, and tender, about 6 more hours.

Prep time: 10 mins
Cook time: 7 hrs
Total time: 7 hrs 10 mins
Yields: 8 servings

Calories: 377.2
Fat: 11.9 g
Saturated fat: 3.3 g
Carbohydrates: 20.2 g
Sugars: 19.4 g
Dietary fiber: 0.3 g
Protein: 45.6 g
Cholesterol: 127.7 mg
Sodium: 223.9 mg
Vanilla - Quad Fudge


Ingredients:
salted butter, white chocolate, marshmallow cream, pure vanilla extract

Directions:
Line a loaf pan with parchment paper.
In a large heavy-bottom saucepan, combine the sugar, butter, and cream. Stir until smooth, then bring to a rolling boil.
Boil, stirring often, until mixture reaches 242F on a candy thermometer (about 7 minutes].
Remove from the heat and stir in the white chocolate, marshmallow fluff, vanilla extract, and vanilla seeds until melted and smooth.
Spread into the pan and let sit overnight before cutting.
Carnitas - Pressure Cooker
Category: world-cuisine
By Jennifer Sierra-Quick

Savory and tender pork carnitas.

Ingredients:
1 (6 pound) pork butt roast
1 ½ tablespoons salt
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon ground black pepper
½ teaspoon chile powder
½ teaspoon paprika
2 tablespoons olive oil, or more to taste
1 cup orange juice
1  onion, coarsely chopped
4 cloves garlic, diced, or more to taste

Directions:
Trim excess fat from pork butt; cut pork into 2-inch cubes and transfer to a bowl. Combine salt, oregano, cumin, black pepper, chile powder, and paprika together in a bowl. Rub pork cubes with spice mixture. Coat seasoned pork cubes lightly in olive oil; place in pressure cooker. Cover pork cubes with orange juice, onion, and garlic. Place lid on pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 60 minutes. Let pressure come down naturally, about 15 minutes. Remove pork from pressure cooker and shred meat.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 35 mins
Yields: 6 -pound pork butt

Calories: 154.4
Fat: 10.6 g
Saturated fat: 3.6 g
Carbohydrates: 2.4 g
Sugars: 1.3 g
Dietary fiber: 0.4 g
Protein: 11.8 g
Cholesterol: 42.7 mg
Sodium: 470.8 mg
Avocado With Watercress & Shrimp Appetizer


Ingredients:
avocados, mayonnaise, fresh lemon juice, watercress, romaine lettuce, butter lettuce, shrimp

Directions:
Mix mayo, lemon juice and cress, chill., Arrange avocado quarters on the lettuce leaves., Put the shrimp on and beside the avocados., Pour on the dressing and serve.
Dressed up Baby Carrots


Ingredients:
brown sugar, butter, salt

Directions:
Use either a bag of whole baby carrots from the produce section or 2 15 ounce cans of sliced carrots.
Add carrots to a medium sized sauce pan over medium heat.
Quickly add the butter and brown sugar and toss the carrots in the melting butter.
Just when they begin to bubble, reduce to low heat and simmer 15 minutes.
Remember, sugar can scorch quickly, so stir occasionally and keep the heat low.