xiaoxl/recipe_data huggingface dataset:
Death by Michael Chicken Tetrazzini


Ingredients:
portabella mushrooms, heavy whipping cream, linguine, chicken breasts, butter, salt, black pepper, chicken broth, cooking sherry, cooking wine, asiago cheese, flour

Directions:
Replace portabella mushroom for a 15 ounce can of sweet corn for those who cannot eat mushrooms.
Cook chicken until "just" under done and then cut into 1/2 inch pieces.
Cook linguine until dente.
Melt butter, then add salt and pepper into large saucepan.
Stir in sherry, marsala, and cream. Add small amounts of flour to thicken.
Stir in mushrooms (or corn], chicken, and linguine. Mix thoroughly.
Pour into a large baking dish and sprinkle Asiago cheese evenly over the top.
Cook for 35 minutes at 350 degrees.
For about a minute and 1/2, turn on top broiler on high to brown top. Watch carefully not to burn top.
Machine Beer French Bread


Ingredients:
warm water, beer, bread flour, vital wheat gluten flour, salt, bread machine yeast

Directions:
Add beer and water to the pan.  The water should be just slightly warmer than room temperature.
Add one cup of the flour to the pan.
Add the salt and the gluten by sprinkling over the flour in the pan.  Add the remaining flour.
Follow the usual routine of poking a hole in the middle of the flour and add the yeast.  Use your fingers to push a little flour over the yeast to seal the hole.
Run the machine on the French bread, medium-crust setting.
Given the relatively high hydration of this recipe, I suggest that you resist the temptation to raise the lid on the machine during final rise and baking in order to reduce the likelihood of the top of the loaf falling.
For the beer, I use PBR; but I suspect that any regular lager or light beer will produce similar results.
Flour:  I use King Arthur unbleached bread flour.  I live in South Florida (warm and humid] so you may need to make adjustments to the flour/liquid measurements to suit your local conditions.
Yeast:  I use Fleischmann’s bread machine yeast (glass jar].
Cinnamon French Croutons


Ingredients:
egg, cinnamon, sugar, butter

Directions:
Cut half challah bread into 1 inch cubes., Place cubes in 1 gallon zip-lock bag., Break and put the egg into the bag., Add teaspoon of cinnamon and sugar into bag., Close bag and play catch with your Dad, Mom, sibling or friend for 5 minutes., Melt butter in large  fry pan., Cook cubes until they are a little crispy., Serve with some maple syrup and whip cream.
Buttermilk Substitute


Ingredients:
milk, lemon juice

Directions:
Place lemon juice in a liquid measuring cup., Add enough milk to bring the liquid up to the one-cup line., Let stand for five minute., Then, use as much as your recipe calls for., If you put it in the refrigerator for 5 minutes it will thicken., Refrigerate any unused portions.
Spaghetti With Fish and Vegetables: Ciambotta


Ingredients:
onion, garlic cloves, olive oil, Italian parsley, tomatoes, green bell pepper, red pepper flakes, salt, water, dry white wine, spaghetti, black pepper

Directions:
In a large saucepan over medium heat, gently saute onion and garlic in oil until vegetables soften, about 10 minutes. Stir all but 2 tablespoons of the parsley into the vegetables, then add the tomatoes, green pepper, pepper flakes, and 1 teaspoon salt, stirring to mix well. Cover and cook over low heat for 20 minutes.
Add water and wine and bring to a simmer. Adjust seasoning with salt and pepper. Put the fish steaks into the saucepan, covering with the sauce. Cook 15 minutes, or until fish is cooked through. Remove the fish to a plate using a slotted spoon. Set aside.
Bring sauce to a boil and reduce until it coats the back of a spoon, removing any fish bones or skin you find. Flake the cooked fish flesh and return to the reduced sauce. Cook for 5 minutes to meld flavors, then remove from heat and set aside.
Bring 6 quarts of water to a boil over high heat and add 2 tablespoons salt.
Add the spaghetti to the boiling water and cook until tender, yet al dente, about 7 to 8 minutes. Drain and add to the sauce.
Cook over high heat 45 seconds, then divide evenly among 6 heated pasta bowls, sprinkle with remaining parsley, drizzle with oil, and serve immediately.
Jalapeno Poppers, "Armadillo Eggs" (no stuffing)


Ingredients:
monterey jack cheese, sharp cheddar cheese, pork sausage, Bisquick baking mix, egg

Directions:
Slice peppers in half lengthwise and scrape out all the seeds (wear gloves].
Shred the cheddar& Monterey Jack cheese.
Try to keep both halves near each other as you have to put them back together later.
Mix bisquick, raw sausage& cheddar cheese.
Stuff each pepper with Monterey Jack cheese and put the halves back together.
Grab a handful of bisquick mixture and mold around pepper in shape of elongated egg.
Use enough to cover pepper well.
Dip armadillo egg in beaten egg and roll in Shake'n Bake.
Bake on broiler pan (can use cookie sheet] at 350 degrees for 25 minutes or until crisp.
Sandy's Easy Greek Yogurt Sauce


Ingredients:
red wine vinegar, extra virgin olive oil, kosher salt, dried oregano, garlic powder

Directions:
"Mix all ingredients together and refrigerate for at least 2 hours."
Firecracker Chicken Stir Fry


Ingredients:
chicken breast, onion, red bell pepper, green bell pepper, ketchup, hoisin sauce, peanuts

Directions:
Heat large skillet or wok until very hot., Add oil., When oil is hot add chicken and stir fry until done, just a few minutes., Remove chicken., Add remaining ingredients except for peanuts and stir fry until tender crisp., Add chicken back into pan., Toss thru to reheat., Stir in peanuts.
Grilled Teriyaki Salmon


Ingredients:
salmon fillets, soy sauce, brown sugar, water, Worcestershire sauce, fresh ginger, green onions, fresh garlic cloves, lemon pepper, salt

Directions:
In a bowl mix together together soy sauce, brown sugar, water, Worcestershire sauce, oil, ginger and lemon pepper; whisk until no sugar granules remain (this might take a couple of minutes] add in garlic halves and green onion.
Wash the salmon under cold water then pat dry using paper towels.
Place the salmon into a long deep glass dish (or use a large resealable plastic freeze bag] then pour the marinade over; turn salmon to coat in the marinade.
Refrigerate for 3-6 hours (turning occasionally].
Set grill to medium heat, then grease the grill glates.
Place the salmon on the grill, then discard marinade.
Season with salt and more lemon pepper if desired.
Grill for 6-8 minutes per side or until the fish flakes easily (do not overcook!.
Tuna Casserole With Bow Ties, Mushrooms and Parmesan


Ingredients:
bow tie pasta, unsalted butter, red bell pepper, white mushrooms, scallions, flour, milk, chicken broth, tuna, parmesan cheese, cayenne pepper

Directions:
Position a rack in the center of the oven and preheat the oven to 350. Lightly coat the inside of a 2 ½ to 3 quart baking with vege spray.
Bring a large of water to a boil over high heat. Add the pasta and cook until barely tender (it will cook further in the oven]. Drain well. Return the pasta to the cooking pot.
Meanwhile heat the butter in a large skillet over medium heat. Add the bell pepper and cook stirring often, until softened, about 3 minutes.
Add the mushrooms and the scallions, and cook, stirring often, until the mushroom juices evaporate and the mushrooms are tender, about 6 minutes.
Sprinkle with the flour and stir well. Stir in the milk and broth, and bring to a boil, stirring often.
Reduce heat to medium low and simmer until slightly thickened, about 3 minutes.
Remove from heat and stir in the tuna, ½ cup parmesan and the cayenne. Stir this into the pasta mixture and season with salt and pepper.
Pour the pasta into the baking dish and sprinkle with bread crumbs and remaining ¼ cup parmesan. Bake until the sauce is bubbling, 25 to 30 minutes. Let stand 5 minutes, then serve hot.
Spicy Chicken Breasts
Category: meat-and-poultry
By Barbara Radford

This is a great skinless, chicken breast recipe that can be served over salad greens or as an entree! If serving over salad greens, cut chicken into strips and top with your favorite salsa or dressing.

Ingredients:
2 ½ tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon ground cayenne pepper
1 tablespoon ground black pepper
4  skinless, boneless chicken breast halves

Directions:
In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables). Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts. Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 173
Fat: 2.4 g
Saturated fat: 0.6 g
Carbohydrates: 9.2 g
Sugars: 2.2 g
Dietary fiber: 3.3 g
Protein: 29.2 g
Cholesterol: 68.4 mg
Sodium: 1825.9 mg
Pizza Pasta


Ingredients:
penne pasta, tomatoes, mozzarella cheese, fresh basil, parmesan cheese

Directions:
Mix all together in a large bowl., Cover and refrigerate at least one hour.
Poppy Seed Biscuits


Ingredients:
milk, honey, cottage cheese, Bisquick, poppy seed

Directions:
In blender, combine milk, honey, cottage and cheese., Cover and process until smooth., In bowl, combine Bisquick and poppy seeds., Stir in cottage cheese mixture just until blended., Turn on floured surface., Pat out to 1/2 inch thick., Cut with biscuit cutter and place on ungreased baking sheet., Bake at 425° for 8 to 10 minutes, or till golden brown.
Burmahs' Bananas


Ingredients:
bananas, butter, dark brown sugar, Meyer's dark rum, vanilla ice cream, ancho chilies, chipotle chiles, red currant jelly, honey, sherry wine vinegar, bittersweet chocolate, water, butter

Directions:
Peel the bananas and cut them into 1/4-inch-thick slices.
Heat a skillet to moderately hot.
Place the bananas in the skillet with the butter and brown sugar.
When the butter is melted, add the chile jelly.
Toss the bananas to coat them.
Add the rum to the pan and carefully de-glaze.
Place a scoop of ice cream onto the center of each of 4 shallow bowls.
Arrange the bananas around the ice cream.
Drizzle with warm chocolate sauce.
Serve immediately.
-----------Chile Jelly---------.
Toast the chile skins in a dry skillet until you can smell their earthy heat.
Put them in a saucepan with 1 quart of water and simmer at medium heat until the water is almost completely evaporated.
Add the currant jelly, honey and vinegar.
Bring to a boil.
Now remove from the heat and process thoroughly in a food processor.
Remove to a clean bowl and cool.
-------------Chocolate Sauce------------.
Cut up the chocolate into small pieces and melt in a bowl with the water over a pot of simmering water (double boiler].
Take small bowl off the heat and whisk in the butter.
Keep warm.
Egg Mole Tostada


Ingredients:
corn tortilla, salsa, egg, cheddar cheese

Directions:
Spray a small pan with cooking spray. Heat on medium for 1 minute, add tortilla, heat for about 30 seconds and turn over.
Spoon sauce and salsa over tortilla.
Crack egg over sauce (sunny side up-style]. Cover. Cook for 3-4 minutes, until white is firm and yolk is soft-set.
Top with Cheese and cover for 1 minute, until cheese is melted.
Put on a plate and allow to cool for a few minutes. Tortilla will be crispy, and will be easiest to eat with your hands, like a pizza.
Chicken Piccata (Ina Garten)


Ingredients:
boneless skinless chicken breasts, all-purpose flour, extra-large eggs, water, olive oil, unsalted butter, fresh lemon juice, dry white wine, lemon, fresh parsley leaves

Directions:
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
Coconut Tofu Keema


Ingredients:
olive oil, garlic cloves, onion, extra firm tofu, coconut milk, ground cumin, curry powder, ground ginger, salt, tomato sauce, carrots

Directions:
Heat olive oil in a large saucepan over medium heat. Stir in garlic, onion, and tofu; cover, and cook, stirring occasionally for 5 to 10 minutes.
Stir in coconut milk, cumin, curry powder, ginger, salt, and red pepper paste; bring to a simmer.
Stir in tomato sauce, peas, and carrots; simmer, covered, about 30 minutes.
Irish Boiled Dinner (Corned Beef)
Category: world-cuisine
By Ann Hester

Mouth watering tender corned beef with corned beef flavored potatoes, cabbage, and carrots. This is my great grandmothers recipe from Ireland. This was served with both Irish soda bread and corn bread at our house.

Ingredients:
1 (5 1/2 pound) corned beef brisket
2 large onions
15 small white (Irish) potatoes
10  carrots, cut into 1 inch pieces
2 heads cabbage, cored and cut into wedges

Directions:
Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches.  Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours. Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam. Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.

Prep time: 1 hr
Cook time: 5 hrs
Total time: 6 hrs
Yields: 6 servings

Calories: 918.2
Fat: 35.7 g
Saturated fat: 11.9 g
Carbohydrates: 106.6 g
Sugars: 25.3 g
Dietary fiber: 24.2 g
Protein: 47 g
Cholesterol: 178.6 mg
Sodium: 2247.6 mg
Muenster Cheese Bread


Ingredients:
eggs, muenster cheese, muenster cheese

Directions:
Spray counter lightly with non-stick cooking spray.
Combine rolls and roll into a 16-inch circle.
Cover with plastic wrap and let rest.
Mix the cheese with 1 egg and 1 egg yolk.
Save the egg white and set aside.
Remove wrap from dough and carefully lift the dough into a sprayed 9-inch round cake pan.
Center the dough in the pan draping the excess over the edges.
Spread the cheese mixture evenly over the dough in the pan.
Gather the dough up and over the cheese mixture, gently pleating it in about 1 1/2-inch pleats.
Bring the pleats together at the top and twist to make a ball of dough on top of the bread.
Cover with sprayed plastic wrap and let rise 15-30 minutes.
Remove wrap and brush the loaf with beaten egg white.
Bake at 375°F 20 minutes.
Cover with foil to prevent over browning and bake an additional 20 minutes.
Carefully remove from pan and cool before slicing.
Sherried Pecans


Ingredients:
cream sherry, sugar, salt, pecan halves

Directions:
Cook first four ingredients to a soft ball stage at medium heat.
Stir Constantly!
When this comes to a rolling boil, begin checking.
When reaches soft ball stage, remove from heat and stir in pecans until it turns a milky color.
Immediately pour onto wax paper and separate with forks.
You must work quickly, because they set up fast!
Low Fat Mushroom and Wild Rice Soup


Ingredients:
fresh mushrooms, onion, carrots, celery, garlic cloves, olive oil, dried thyme, flour, bay leaf, wild rice, brown rice, salt, pepper

Directions:
For this soup, I use 1/2 lb button, 1/4 lb cremini and 1/4 lb shitake mushrooms.
In a large pot, sautee mushrooms in olive oil until browned.
Add onions, carrots, celery and garlic and sautee until tender.
Add flour and thyme and cook for 3-4 mins until flour is cooked into the vegetables.
Add stock, bay leaf and rice and bring to a boil.
Simmer soup covered for 45-60 mins until rice is tender.
Add salt and pepper to taste and balsamic vinegar if desired.
Easy Girl Scout Thin Mints


Ingredients:
character(0]

Directions:
Melt mints and morsels in microwave or double boiler.
Dip Ritz crackers in chocolate mixture ( I use my little ice tongs to make it easy].
Place on wax paper lined cookie sheet.
If you want to decorate cookies with sprinkles, you have to do it before the chocolate dries -- after every 3 or 4 cookies.
When sheet is full, refrigerate for 15 minutes.
Peel cookies from wax paper (can be used again for next batch].
Store in tightly sealed container in the refrigerator. They go fast. I've kept them as long as a week if they were well hidden.
The computer wouldn't let me put it in the list of ingredients, but I use Andes Mint Bits found in the baking aisle.
Pumpkin Carrot Pudding (Kugel)


Ingredients:
canned pumpkin, ginger, cinnamon, cardamom, vanilla extract, nutmeg, honey, coconut milk, dark brown sugar, butter, eggs

Directions:
Steam carrots until tender, I use the microwave.
Preheat oven to 400f.
Spray a 10x13" baking dish with cooking spray.
In a large bowl add cooked carrots and mash.
Add canned pumpkin, cinnamon, cardamom, nutmeg, ginger, vanilla, honey and butter.
Taste and if you want it sweeter add brown sugar.
Add eggs and coconut milk, mix well.
Bake for 1- 11/2 hrs depending at your oven, pudding should be set.
Fettuccine With Brie and Bacon Sauce


Ingredients:
bacon, half-and-half, low sodium chicken broth, parmesan cheese, cracked black pepper, fettuccine

Directions:
Cook bacon in heavy large skillet over medium heat until fat is rendered and bacon begins to brown, about 6 minutes.
Using slotted spoon, transfer bacon to plate.
Discard fat from skillet.
Add half and half and chicken broth to same skillet and bring to boil over medium heat.
Gradually add Parmesan and stir until cheese melts.
Add pepper and bacon.
Reduce heat to low and gradually add Brie, stirring until cheese melts.
Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite.
Drain well.
Add fettuccine to sauce in skillet.
Toss until coated with sauce.
Divide fettuccine among plates and serve.
Italian Sausage & Creamy Rice Hotdish


Ingredients:
sausage, Italian sausage, green bell pepper, celery, onion, white rice, water

Directions:
Sautee (brown] first four (4] items and then drain.
In 9x13 casserole dish, put uncooked rice on bottom.
Put sausage mixture on top.
Add two (2] soups spreading on top.
Add water.
Bake at 350 degrees for 45-50 minutes.
Serve and enjoy!
Orecchiette, Caramelized Onions, Sugar Snap Peas & Ricotta


Ingredients:
extra virgin olive oil, onions, sugar snap peas, pasta shells, whole milk ricotta cheese, fresh basil leaf, lemon peel

Directions:
Heat oil in large nonstick skillet over medium-high heat. Add onions. Sauté until onions are pale golden, about 5 minutes. Reduce heat to medium; sauté onions until tender and deep golden, about 15 minutes longer. Transfer 3/4 cup sautéed onions to small bowl; reserve for frittata. Add peas to onions in skillet. Sauté until peas are crisp-tender, about 3 minutes. Remove skillet from heat.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
Add pasta and 1/2 cup cooking liquid to onion mixture; stir over medium-high heat 30 seconds. Mix in ricotta, basil, and lemon peel, adding more cooking liquid to moisten as needed. Season with salt and pepper.
Banana Wake-Up Bars
Category: breakfast-and-brunch
By cookie_monster

These are soft, simple, but delicious, bars made with yummy ingredients.  They're always a big hit when I make them for my friends and bring them to school.

Ingredients:
⅓ cup peanut butter
⅓ cup brown sugar
2 ½ tablespoons butter
1  egg
½ teaspoon vanilla extract
1  ripe banana, mashed
⅔ cup rolled oats
⅓ cup all-purpose flour
2 tablespoons wheat germ
¼ teaspoon baking soda

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan. In a mixing bowl, beat together the peanut butter, brown sugar, and butter with an electric mixer until smooth and fluffy. Beat in the egg and vanilla extract, then the banana. Stir in the oats, flour, wheat germ, and baking soda until completely combined. Spread in prepared baking pan. Bake in the preheated oven until set and lightly browned, 20 to 25 minutes. Remove from oven and cool in pan on wire rack before cutting into bars.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 1 9x9-inch pan

Calories: 101.8
Fat: 5.2 g
Saturated fat: 1.9 g
Carbohydrates: 12 g
Sugars: 5.9 g
Dietary fiber: 1 g
Protein: 2.8 g
Cholesterol: 16.4 mg
Sodium: 63.2 mg
Mixed Baby Greens With Creamy Dressing


Ingredients:
white wine vinegar, tarragon vinegar, extra virgin olive oil, chicken broth, fresh herb, nonfat sour cream, low-fat sour cream

Directions:
Place greens in a salad bowl and cover with plastic wrap.  Chill until serving time.
For dressing, in a jar with a tight-fitting lid, combine remaining ingredients except sour cream.  Cover and shake vigorously until well combined.
Add sour cream.  Cover and shake well.  Dressing can be chilled, covered, until serving time or used immediately.
Before serving, drizzle dressing over greens.  Toss gently until well coated.  Serve immediately.
Taco Lasagna


Ingredients:
ground beef, onions, garlic cloves, cheddar cheese, tomatoes, fresh cilantro, pinto beans, corn tortillas, salt, pepper, cumin, chili powder

Directions:
Pre-heat oven to 375*.
Brown the ground beef on med/hi (for an electric stove, I set it to 8], adding 2T of cumin, a few shakes of salt and pepper, and another 2T of chili powder.
While the meat is browning, prep the veggies!  The onions and the tomatoes should be chopped down to 1/2in or so (this doesn't really matter and is purely a matter of preference].   Mince the garlic and cilantro, as well (keep everything separate].
Drain and rinse the beans.
Brown the onions and garlic together for 2 minutes before adding in the tomatoes, cilantro and seasonings.
Add the tomatoes, cilantro and 3-4T cumin, 3T chili powder, again, a little salt and pepper (to taste] and the jalepenos.
After the tomatoes have begun to really simmer and let out their juices, it's time to turn the heat down to medium.
While the veggies are simmering, grate the cheese.
Grease your baking pan/dish.
By now, the veggies are done and you can gather all your bits n pieces together to build your "Taco Lasagna".
Layer your casserole, starting with taco, then meat, then beans, then tomato mixture, more tacos, meat, tomatoes, tacos, cheese.  The order and how much of what goes where is up to whim of the moment, of course.
Bake for 15-20 min or until cheese is bubbling and beginning to brown.
Enjoy with Sour cream, hot sauce or sliced hot peppers.