xiaoxl/recipe_data huggingface dataset:
Chicken Lasagne Rolls


Ingredients:
button mushroom, chicken breasts, butter, all-purpose flour, milk, swiss cheese

Directions:
Fill a large saucepan 2/3 full with salted water and a bit of oil and bring to boil.
Add one noodle,wait 2 minutes,add another.Cook only a few at a time for 6-7 minutes each.
Remove cooked noodles and rinse in cold water after each one comes out-allow to drain.
Wash and slice mushrooms and slice chicken into thin strips.
Melt 1/2 of the butter in a  small skillet and sautee mushrooms and chicken. (At this point,since I cheat,I add my already cooked chicken right before the mushrooms are finished.].
In a small saucepan,melt the rest of the butter  and stir in flour and cook for one minute.
Remove the pan from the heat and add the milk gradually,stirring well and returning the pan to the heat between additions,to thicken sauce.
Beat the sauce well and cook for 3 minutes.
Pour the sauce into the skillet with the chicken mixture and add 1/2 of the cheese.
Mix well.
Season to taste.
Lay the lasagne noodles flat on a board and divide chicken mixture equally between them.
Spread chicken mixture evenly over each noodle and roll up lengthwise jellyroll style.
Put the rolls in an oven proof dish seam side down.
Sprinkle with remaining cheese and broil under a pre-heated moderate broiler until the cheese is bubbly and golden brown.
Chicken and Artichoke Bake


Ingredients:
artichoke hearts, fresh spinach, shallot, garlic, chicken broth, white wine, chicken thighs, milk, diced green chilis

Directions:
Preheat oven to 350 degrees.
Drain and cut the artichokes into smaller pieces and place in a medium size bowl.
Add the spinach, garlic and shallots.
Mix the chicken broth and wine and pour over spinach and artichokes mixture.
Mix well and set aside.
Skin the thighs and remove any fat.
Place in a 9 inch square baking dish.
Mix the chicken soup, milk and green chilies together and set aside.
Spread spinach mixture over the chicken.
Pour soup mixture over spinach mixture.
Cover with a lid or foil.
Put it in the oven and bake for 1 hour or until chicken is done and juices are hot and bubbly.
Easy Weiner Wraps


Ingredients:
fat free cheese, spicy mustard

Directions:
Run a knife down the middle of each hot dog. Slice cheese into 4 sections. Insert 2 sections of cheese into each hot dog.
Spread mustard on hot dog and wrap in lightly moistened egg roll wrapper.
Cook on a drip rack in small pan in your toaster oven at 350 for about 5 to 7 minutes. When the wrapper begins to brown slightly, your weiners are done. Garnish with mustard and sweet relish.
Iced Coffee Shake (Vegan-Friendly)


Ingredients:
vanilla extract, honey

Directions:
NOTE: chocolate flavored yogurt is good, too!
Add all ingredients (except for sugar] to a blender and blend until smooth.
Taste test for sweetness and add sugar if necessary. Measurements are estimated.
No need to feel guilty.
Happy Joes Pizza Pasta Knock Off


Ingredients:
shell pasta, tomato paste, ground sausage, mozzarella cheese, cheddar cheese

Directions:
Preheat to 350., Cook pasta al dente., Cook ground sausage., Mix pizza sauce, tomato paste and noodles in a 9/13., Add sausage and top with cheese., Bake 20-30 minutes uncovered.
Caribbean Taco Salad


Ingredients:
whole wheat tortillas, butter, lean ground turkey, water, mangoes, red bell pepper, green onions, fresh cilantro, brown sugar, lime zest, fresh spinach leaves

Directions:
Heat oven to 425 fahrenheit.  Invert four 10oz custard cups onto 15x10x1" baking pan.  Brush outside of cupse and one side of each tortilla with butter.
Place tortillas, butter side up, over cups.  Bake for 4-6 minutes or until lightly browned.
In medium skillet, brown turkey until no longer pink.  Add taco seasoning mix and water.  Cook over low heat 3-5 minutes until thoroughly heated.
To make salsa, in medium bowl stir together mango, red pepper, green onion, cilantro brown sugar and lime peel.
Place taco shells on serving plates.  Divide spinach leaves evenly into shells.  Top with cooked turkey and salsa.
Incredibly Good Shrimp


Ingredients:
butter, olive oil, garlic cloves, red pepper flakes, raw shrimp, white wine, lemon zest, fresh lemon juice, fresh flat-leaf parsley

Directions:
preheat large nonstick pan on medium high for 2-3 minutes., add butter, olive oil, garlic, red pepper, shrimp to pan., cook for 3-4 minutes until just pink., deglaze pan with white wine., cook 1-2 minutes longer., remove from heat., add lemon zest, lemon juice, parsley., serve immediately.
Greek Salad


Ingredients:
curly endive lettuce, romaine lettuce, iceberg lettuce, spinach, tomatoes, cucumber, feta cheese, radishes, green onion, pitted ripe olives, Greek Vinaigrette, anchovy fillets

Directions:
In large bowl, toss together all greens and divide among 5 salad plates.
Arrange 1/4 of meat, tomato, cucumber, feta cheese, radishes, green onions and olives on each plate of greens.
Drizzle with Greek Vinaigrette (about 2 tbsp per plate].
If desired, top each with anchovy fillet.
Baked Chicken Legs, Mexican Style


Ingredients:
eggs, green chili salsa, salt, chili powder, ground cumin, dry oregano, chicken legs-thighs, butter, margarine

Directions:
In a shallow bowl, beat eggs, salsa, and salt until blended.
In another shallow bowl, combine bread crumbs, chili powder, cumin, garlic salt and oregano.
Dip chicken into egg mixture and roll in crumb mixture.
Repeat both steps 1 more time.
In a shallow rimmed baking pan, melt butter as oven preheats to 400.
Remove pan from oven.
Add chicken, turn to coat with butter and arrange skin side up.
Bake, uncovered, until meat near thighbone is no longer pink when slashed (40-45 minutes]. Transfer chicken to a warm platter.
Insulate to transport hot.
Comforting Macaroni & Cheese


Ingredients:
macaroni, butter, flour, salt, pepper, garlic powder, ground mustard, Worcestershire sauce, milk, sour cream, parmesan cheese, cheese

Directions:
1. Preheat oven to 350 degrees.
2. Cook macaroni to desired tenderness, drain & set aside.
3. In a large saucepan, melt butter.
4. Combine flour, salt, pepper, garlic powder and ground mustard in a bowl and mix with fork. Add to melted butter and stir with whisk until well blended.
5. Combine milk, cream, Worcestershire sauce, sour cream & bacon and add to pan gradually while stirring constantly.
6. Bring to boiling point and boil for 2 minutes, stirring constantly.
7. Reduce heat and simmer (stirring every couple minutes] for 10 minutes.
8. Add Parmesan and shredded cheddar 1/3 at a time, stirring until all cheese is added and melted (about 3-5 minutes].
9. Turn off flame, add cooked macaroni to saucepan and coat with cheese sauce.
10. Transfer to an ungreased 2-quart casserole dish.
11. Sprinkle with desired amount of breadcrumbs.
12. Bake for 20-25 minutes or until bubbly & top is golden brown.
Pizza Dough


Ingredients:
bread flour, salt, caster sugar, dried yeast, olive oil, hot water

Directions:
Sift flour, salt, sugar and yeast into a bowl. Mix them. Add the olive oil and water.
Mix it to form a ball of dough with a wooden spoon (hands may be needed].
Flour a work surface. Knead the dough for five minutes or until smooth and stretchy.
Grease a bowl and place the dough into it. Cover with a damp cloth and put in a warm place for an hour or until it has doubled in size.
When dough has risen knead for a few more minutes.
Now it is ready to be pressed down and turned into a pizza.
Roasted Poblano & Bell Pepper Chicken Taco


Ingredients:
red bell pepper, poblano chile, extra virgin olive oil, cayenne, cumin, minced garlic clove, lime, juice of, kosher salt, sour cream, yellow onion, fresh cilantro, corn tortillas, cheddar cheese, salsa

Directions:
Position an oven rack close to the broiler and heat the broiler.
Put the peppers skin side up on a baking sheet and broil until blackened.
Transfer the peppers to a small bowl, cover the bowl with plastic wrap, and let cool.
Reduce the oven to 400 degrees F.
In a medium bowl, combine the olive oil, cumin, cayenne, half of the garlic, and the lime juice. Season with salt.
Add the chicken to the bowl and toss to coat it well with the vinaigrette.
When the peppers are cool enough to handle, remove the blackened skin, and chop the peppers finely.
In a small bowl, combine the sour cream, onion, the other half of the garlic, the cilantro, and the chopped peppers.
Put the tortillas on a baking sheet. Divide the chicken among the tortillas leaving a little space around the edges. Top with the sour cream mixture and then the cheese.
Bake until the cheese is melted, about 5 minutes. Garnish with a little fresh cilantro and serve with some salsa.
Eat as is with a knife and fork or roll the tortilla up and eat with your hands.
Cuban Bread Torrejas


Ingredients:
half-and-half, cream cheese, sour cream, vanilla extract, salt, guava paste, salt, brown sugar, salt, half-and-half, eggs, sugar, vanilla extract, salt, unsalted butter, powdered sugar

Directions:
For the cream cheese sauce:
Combine the half-and-half, cream cheese, sour cream, condensed milk, vanilla extract and salt in a food processor and process until smooth. Refrigerate until ready to use.
For the guava syrup:
Combine the guava paste, cream soda and salt in a saucepan and heat gently, until the guava paste has melted into a syrup. (For an extra-smooth consistency, use a hand blender to puree any unmelted guava solids.] You will need 2 ounces of the guava syrup for the torrejas. Leftover syrup will keep in the refrigerator for at least 3 weeks.
For the cookie sugar:
Pulse the Maria cookies in a food processor until crumbled. Add the brown sugar and salt and pulse to combine.
For the torrejas:
Whisk together the half-and-half, eggs, sugar, vanilla extract and salt in a medium mixing bowl (this can be done the night before], and pour the custard mixture into a pie pan.
Soak the bread in the egg mixture for 30 seconds on each side, then remove to a rack set over a baking sheet to drain for a minute or two.
Over medium-low heat, melt 2 tablespoons of the butter in a medium nonstick skillet. Fry the torrejas, two slices at a time, until golden brown, 2 to 3 minutes per side. Melt the remaining 2 tablespoons butter in the skillet before starting the second batch of torrejas.
To serve, place two torrejas on a plate. Drizzle generously with cream cheese sauce, then with guava syrup. Top with a sprinkling of Maria cookie sugar and some powdered sugar.
Vegan Whole Wheat Zucchini Brownie Cake


Ingredients:
whole wheat flour, cocoa powder, ground flax seeds, baking soda, baking powder, ground cinnamon, salt, sugar, brown sugar, margarine, vanilla extract, zucchini, walnuts

Directions:
In one bowl, stir the dry ingredients together. In another bowl, mix the sugars with the margarine and vanilla extract until well combined, then stir in shredded zucchini (if your zucchini produces a lot of moisture after being shredded, squeeze out and discard some of the juice], walnuts and chocolate chips. Pour wet mixture into dry mixture and mix until just combined.
Grease a 5 by 7 inch rectangular baking dish and pour the batter into it. Bake at 350F for about 30-40 minutes. Cut and let cool a dozen minutes before eating and taking out of baking dish. Store uneaten portions in fridge.
Cinnamon Caramel Swirl Bars


Ingredients:
flour, baking powder, ground cinnamon, salt, brown sugar, butter, eggs, pure vanilla extract, pecans, milk

Directions:
Preheat oven to 350°F Mix flour, baking powder, cinnamon and salt in medium bowl; set aside.
Mix brown sugar, butter, eggs, vanilla and pecans in large bowl until well blended. Add flour mixture; mix well. Reserve 1 cup of the batter. Spread remaining batter into lightly greased foil-lined 13x9-inch baking pan. Bake 15 minutes or until firm.
Microwave caramels and milk in microwavable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring every minute. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times for marble effect.
Bake 15 to 20 minutes longer or until center is set. Cool in pan on wire rack. Lift from pan; remove foil. Cut into 24 bars.
Pork Medallions With Chocolate-Orange Sauce


Ingredients:
salt, pepper, olive oil, ginger, bittersweet chocolate

Directions:
Rinse the tenderloins under running water and dry well with paper towels.  Trim off any visible fat and silver skin.
Cut the tenderloins into 1-inch slices and with the flat meat mallet, pound until 3/4 inch thick.  Sprinkle the slices with salt and pepper.  You should have 24 to 28 slices total.
Heat 2 tablespoons of the oil in a heavy 12-inch skillet.  Add 6 to 7 of the pork slices taking care to crowd or they will not brown properly.  Sear one side for 90 seconds or until brown.  Turn slices and sear repeat.
Remove the cooked meat to a warm plate and cover to keep warm.  Repeat with additional slices.
After cooking and removing the second batch of meat, pour in orange juice and scrape up browned bits with a wooden spoon.  Pour orange juice mixture into a bowl and reserve.
Pour the remaining 2 tablespoons oil into skillet and heat.  Repeat procedure for third and fourth batches of meat.
After removing the last batch of meat, return the orange juice to the skillet, scraping up any browned bits with a wooden spoon.  Boil the juice until thickened, approximately 3 to 5 minutes.
Stir in the chocolate and ginger until smooth; add the pork slices and heat through for 1 minute.
Serve immediately.
Caramel Rolls


Ingredients:
brown sugar, white sugar, butter, margarine, vanilla ice cream, cinnamon

Directions:
Melt ice cream and butter.
Mix in the brown sugar, white sugar and the cinnamon.
Break apart the thawed bread dough in to a greased 9x13 cake pan.  Pour the ice cream, butter, sugar and cinnamon mixture over the dough.
Let rise and then bake at 350 degrees for 30 minutes.
Q's Texas Budweiser Chili


Ingredients:
onions, garlic cloves, green bell peppers, red bell peppers, dried ancho chiles, chilies, canola oil, diced tomatoes, Mexican oregano, salt, cracked black pepper, dried ancho chile powder, ground cumin, garlic powder, bay leaves, beef bouillon cubes, Budweiser beer, beef chuck, masa harina, water

Directions:
Boil 2 1/2 cups water and remove from heat. Steep the ancho chilies for 30 minutes.
Add 2 tbsp canola oil to heavy, cast-iron dutch oven. Brown chuck in small batches.  Avoid overcrowding as it causes the meat to steam. Set aside. Brown ground chuck.  Set aside.
In same dutch oven, saute' onions, peppers, and garlic until onions become translucent and peppers become tender. Add the cumin and stir for one additional minute.
Add the Budweiser, sirloin, chuck, beef bouillon, tomatoes, oregano, chili powder, garlic powder, salt, pepper, 1-2 whole jalapenos, and bay leaves. Stir well. Additional Budweiser may be added if needed to just cover the mixture.
Place the steeped ancho chilies and it's liquid into a blender and blend well.  Add this mixture to the dutch oven.
Cook low and slow, covered for about 3 hours, stirring occasionally.
Raise the heat and bring to a medium boil. Whisk the 2 tbsp masa harina with cold water and slowly stir mixture into chili. Bring back up to slow boil and cook an additional 30 minutes.
Remove from heat. Remove bay leaves.  Allow to set up for at least 30 minutes. Top with finely diced onion and grated sharp cheddar! Enjoy with a cold Budweiser and some great skillet cornbread!
Tikil Gomen (Ethiopian Cabbage)
Category: side-dish
By Leftover Inspired

This is one of many Ethiopian dishes. It is a typical dish that is served alongside other dishes on injera. It's very simple and tastes great. There are many variations on this recipe; it can be prepared with just the cabbage, with carrots and potatoes, with meat, and so on.

Ingredients:
3 tablespoons vegetable oil
½  onion, thinly sliced lengthwise
1 cup chopped carrots
1 teaspoon minced garlic
¼ teaspoon ground turmeric  (Optional)
salt and ground black pepper to taste
⅔ head cabbage, diced and rinsed
2 tablespoons water, or as needed

Directions:
Heat vegetable oil in a pot over medium heat. Add onions and cook until translucent, about 5 minutes. Stir in carrots, garlic, turmeric, salt, and black pepper. Cook and stir until flavors are combined, about 7 minutes. Add cabbage and mix well. Cover pot, reduce heat to medium-low, and cook until the cabbage is tender but not completely soft, about 20 minutes. Add water if vegetables look dry.

Cook time: 32 mins
Total time: 32 mins
Yields: 4 servings

Calories: 165.5
Fat: 10.5 g
Saturated fat: 1.7 g
Carbohydrates: 17.4 g
Sugars: 9 g
Dietary fiber: 6.3 g
Protein: 3.2 g
Sodium: 97.8 mg
Punch


Ingredients:
character(0]

Directions:
Mix all together.
Enough for two punch bowls.
I usually put some of the mixture (so i do not dilute the mixture with ice] in the bottom of a nice mold and drop cherries, kiwis whatever you like to make a nice decoration and then put that in the freezer.  When guests arrive I take it out and drop it in my punch bowl, looks really good.
Makes the equivalent of 3 large soda pop bottles.
Roasted Rhubarb


Ingredients:
fresh rhubarb, sugar, lemon juice, candied ginger, lemon peel

Directions:
Combine all the ingredients in a baking pan and spread out evenly.
Bake in preheated oven at 450F until rhubarb is soft but still retains its shape (about 25 minutes].
Stir, cool slightly, and serve with ice cream or yogurt.
Chicken Salad With Honey Mustard


Ingredients:
pecan pieces, pepper, mayonnaise

Directions:
Mix all ingredients., Serve with crackers or use for sandwiches.
Potato Casserole Supreme


Ingredients:
potatoes, green onion, butter, cheddar cheese, sour cream, bacon, Tabasco sauce, parmesan cheese

Directions:
Preheat oven to 350.
Peel and dice potatoes, boil until barely done.  Drain.
Melt butter in frying pan, saute onions in the butter until beginning to brown and crisp.
Mix all except parmesan cheese in 9 x 13 baking pan that has been sprayed with cooking spray.
Sprinkle top with parmesan cheese to taste.
Bake covered for 35 minutes, uncover and baked for additional 15 minutes.
Ensalada Mixta (Special Mixed Salad)


Ingredients:
romaine lettuce, tomatoes, red onion, cucumber, avocado, corn, tuna, extra virgin olive oil, red wine vinegar

Directions:
Slice lettuce chiffonade style and arrange on a serving platter.
Slice tomatoes in wedges, the onion jullienne, the cucumber in quartered slices, and the avocado in thin slices and arrange over lettuce.
Break up tuna with a fork, and place in the center of the salad.
Drain corn, and arrange around tuna.
Garnish with olives.
Serve with oil, vinegar, salt and pepper on the side, so that each person dresses their own salad.
Other optional ingredients include pickled beets, pineapple slices, and grated carrots.
Grandma's Potato Salad


Ingredients:
potatoes, onions, eggs, bacon, Miracle Whip, salt, pepper

Directions:
Hardboil the eggs.  Let cool, peel, cut in half and scoop out the yolks into a bowl.  Chop the whites finely and put in a large bowl.
Peel and chop the potatoes into bite-size pieces.  Boil in well-salted water until tender.  Cool, then add the potatoes to the bowl with the egg whites.
Peel and chop the onions, finely.  Mix with the entire jar of pickle relish and add to potato mixture.
Fry the entire pound of bacon until crispy, then crumble or chop.  Add to potato mixture.
Mix the egg yolks and Miracle Whip until smooth, then blend into potato mixture.
Add salt and pepper to taste.
Store in refrigerator until ready to eat.  Usually best prepared the day before you intend to serve it.
Melon Balls With Rum and Lime


Ingredients:
granulated sugar, water, lime zest, fresh lime juice, light rum, melon balls, fresh mint leaves

Directions:
In a small saucepan, mix the sugar and water., Bring to a boil, reduce the heat and simmer for 5 minutes., Add the grated lime peel and cool the mixture., Add the rum and lime juice., Pour syrup over the melon balls., Chill covered, for 3 to 5 hours.
Caramel Apple Pork Chops


Ingredients:
boneless pork chop, olive oil, brown sugar, salt, pepper, cinnamon, ground nutmeg, butter, tart apples, pecans, walnuts

Directions:
Heat large skillet over medium-high heat. Saute pork chops in olive oil, 5-6 minutes, turning occasionally, until both sides are evenly browned. Remove; keep warm.
In a small bowl, combine brown sugar,salt, pepper, cinnamon and nutmeg.
Add butter to skillet.  Stir in brown sugar mixture and apples. Cover and cook for 5 minutes or just until apples are tender. Remove apples with a slotted spoon and arrange on top of chops; keep warm.
Continue cooking mixture in skillet, uncovered, until sauce thickens slightly; about 4-5 minutes. Spoon sauce over apples and chops.
Sprinkle with nuts and serve.
Idahoan Molten Lava Cakes
Category: trusted-brands-recipes-and-tips
By Idahoan

This recipe for Molten Lava Cake proves that Idahoan Mashed Potatoes don't have to be saved for just savory applications!

Ingredients:
4 ounces bittersweet chocolate, broken into small pieces
4 ounces semisweet chocolate, broken into small pieces
¼ cup unsalted butter, cut into small pieces
4  eggs
½ cup sugar
¼ cup Idahoan® Boxed Original Mashed Potatoes, dry
1 tablespoon unsweetened cocoa powder
2 teaspoons vanilla extract
1 teaspoon instant espresso powder
½ teaspoon salt

Directions:
Preheat oven to 375 degrees F. Liberally spray six 6 oz ramekins with nonstick cooking spray and place on a baking sheet. In a double boiler, melt the chocolate and butter. Alternative: Use a medium size stainless bowl that sits on top of a small saucepan (with water in saucepan) if you do not have a double boiler. Do not let any water get into the melting chocolate. Remove from heat and cool. In a large mixing bowl beat eggs with hand mixer for several minutes and thoroughly foamy. Add sugar, dry mashed potatoes, cocoa powder, vanilla extract, espresso powder and salt. Beat a couple of minutes to mix. Add the melted chocolate mixture and beat for five minutes. This recipe works best if lots of air is incorporated into the mixture to make the cakes light and airy. Pour into ramekins. DO NOT under bake or over bake the cakes. Bake for 15 to 17 minutes. Keep your eye on them; you want them to be molten (a bit soft in the middle), but not too much. Let them rest a few minutes before serving. The center may sink a little - don't worry. Run a thin knife around the inside edge to help release the cakes. Top with powdered sugar and whip cream.

Yields: 6 cakes
Julia's Rhubarb Chutney


Ingredients:
rhubarb, onions, brown sugar, honey, dried fig, dried cranberries, cranberries, cider vinegar, Chinese five spice powder, ground ginger, salt, pepper, chili powder, paprika, garlic powder

Directions:
Mix together in a non-corrosive bowl and let marinate for at least 4 hours.
Place into a large pot and boil down, at med. heat, for 30 minute stirring frequently to not burn.
Place into stralized jars and process in a hot water bath for 10 minutes.  Yield is 6 eight ounce jars.
Spicy Roast Chicken


Ingredients:
chicken, red chilies, garlic cloves, peppercorns, brown sugar, soy sauce, ground turmeric, lime juice, butter

Directions:
Preheat the oven to 350°.
Using a large cleaver, or knife, cut the chicken in half by cutting down the backbone and along the breastbone.
To prevent the wings from burning, tuck them underneath.,.
Place the chicken, skin-side-up, on a rack in a baking dish and bake for 30 minutes.
Meanwhile, combine the chilli, garlic, peppercorns and sugar in a food processor or mortar and pestle and process briefly or pound, until smooth.
Add the soy sauce, turmeric and lime juice, and process in short bursts, or stir if using a mortar and pestle, until combined.
Brush the spice mixture over the chicken, dot it with the butter pieces and bake it for another 25 to 30 minutes, or until cooked through and rich red.
Serve warm or at room temperature.
Minute Spanish Rice


Ingredients:
Minute Rice, broth, rotel, tomatoes and green chilies, cilantro, chili powder

Directions:
Pour broth, can or Rotel, and chile powder into sauce pan and bring to a boil.
Add rice and cilantro and cover. Remove from heat and allow rice to absorb liquid.
Mix with cheese while rice is still warm.