xiaoxl/recipe_data huggingface dataset:
Pioneer Woman's Migas


Ingredients:
corn tortillas, canola oil, eggs, half-and-half cream, butter, onion, red bell pepper, green bell pepper, plum tomatoes, cilantro, cheese, Cotija cheese

Directions:
In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside.
Cut up tortillas into strips then dice. In a small skillet over medium heat, heat oil and fry until crisp. Remove to a paper towel-lined plate to drain.
In a large skillet over medium-high heat, melt butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos and stir to combine.
Reduce heat to low. When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add tomatoes and cilantro and heat through.
Top with grated cheese at serving.
Minty Manx Lamb Chops With Rosemary


Ingredients:
lamb chops, fresh rosemary, fresh mint leaves, fresh lemon juice, lime juice, lemons, lime zest, garlic cloves, olive oil

Directions:
Whizz all the above ingredients together except the lamb chops or mash them  up using a mortar and pestel until its nice paste.
In a large plastic bag or bowl, mix the lamb chops with the marinade and either seal or cover. Then place in the fridge for at least 4 hours up to 24 hours.
Tip: Before you cook the lamb, remove it from the fridge and leave it to site for half an hour before cooking.
Get a frying pan or griddle pan and get this really really hot, the hotter the better.
Place lamb chops on the griddle pan and fry these for about 4-5 minutes each side or till they are to your required doneness (I like it a little pink in the middle, but not underdone.].
Serve with potatoes of your choice and seasonal vegetables, I used roasted parsnip, roasted potatoes and some Kurly Kale.
Mini Farfalle With Tomatoes and Corn


Ingredients:
farfalle pasta, plum tomatoes, diced tomatoes, extra virgin olive oil, onion, corn, parmesan cheese, basil leaves

Directions:
Cook pasta according to directions (about 7 minutes] and ff using fresh tomatoes: blanch for 3--60 seconds, peel, remove seeds, chop and set aside.
In a medium skillet, heat olive oil and sauté the onions until just tender, about 5 minutes.  Add tomatoes to cooked onion and simmer for an additional 3 minutes.  Season to taste.  Add corn to skillet and heat for another 2 minutes.
Drain pasta and toss with sauce.  Stir in cheese and basil just before serving.
Grilled Duck Breast With Prickly Pear BBQ Sauce


Ingredients:
chili sauce, ketchup, honey, liquid smoke, chili powder, dry mustard, black pepper, paprika, salt, boneless duck breasts, flat leaf parsley, habanero pepper

Directions:
Combine BBQ sauce ingredients; simmer for one hour. Cover and place in refrigerator until cold, about 2 hours. Reserve 1 cup of BBQ sauce for basting.
Pour remaining BBQ sauce over duck breasts. Marinate covered in the refrigerator for 1/2 hour. Turn breasts over; marinate for 1/2 hour more. Remove breasts; discard marinade.
Preheat grill. On a well oiled grill, cook duck, skin side down, 7 minutes. Flip breast over, cook 3 minutes. While grilling, baste with reserved sauce. If needed, finish cooking in a 350°F oven to bring internal temperature to 155°F.
Let duck breast rest 2 minutes. Slice duck breast across the grain. Fan slices on plate. Serve with cilantro garlic potato puree and green chile black beans. Garnish with parsley and habaneros.
Ginger Orange Glazed Chicken Wings
Category: appetizers-and-snacks
By DEE78

Very tasty orange wings with a Chinese kick but not as gooey.  Perfect for a party.

Ingredients:
½ cup frozen orange juice concentrate, thawed and undiluted
3 tablespoons fresh lemon juice
¼ cup hoisin sauce
1 tablespoon vegetable oil
¼ cup sugar
3 tablespoons minced peeled fresh ginger
3 cloves fresh garlic, minced
2 pounds chicken wings
3 medium green onions, thinly sliced

Directions:
In a large, resealable bag, mix the orange juice concentrate, lemon juice, hoisin sauce, vegetable oil, sugar, ginger, and fresh garlic. Add chicken wings, seal, and shake to coat evenly. Refrigerate overnight. Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil. Spread wings on foil with marinade, and bake for 45 minutes, until brown and shiny. Transfer to serving platter, and garnish with green onions.

Prep time: 20 mins
Cook time: 45 mins
Total time: 9 hrs 5 mins
Yields: 4 servings

Calories: 347.8
Fat: 15.2 g
Saturated fat: 3.7 g
Carbohydrates: 36.3 g
Sugars: 30.7 g
Dietary fiber: 1.2 g
Protein: 17.1 g
Cholesterol: 48.1 mg
Sodium: 306.7 mg
Anything Brandy Cream Sauce


Ingredients:
butter, green onion, mushroom, broth, brandy, heavy cream

Directions:
Melt butter in a 1 quart saucepan over medium-high heat. Add green onion and saute' until tender, about 1-2 minutes. If desired, add mushrooms and saute' 1 more minute.
Stir in broth and brandy. Cook about 5 minutes or until mixture is reduced (should coat back of spoon].
Stir in the heavy cream and season with salt and pepper if desired. Serve over just about anything.
Best of the West Bean Bake


Ingredients:
ground beef, bacon, onion, ketchup, barbecue sauce, mustard, molasses, chili powder, ground pepper, pink beans, white beans

Directions:
Preheat oven to 350.
In ovenproof kettle, cook beef, bacon, and onion over moderate heat, stirring to break up lumps for about 20 minutes or until beef is no longer pink & bacon is slightly crisp.  Transfer to a large strainer to drain the grease & then return to the kettle.  Add ketchup, barbecue sauce, mustard, molasses, chili powder, & six cans of beans.  Stir until well combined.
Note:  you can modify the types beans to your liking.  I don't use kidney beans myself; however you can add them in place of the pink ones.  Can't really go wrong with whatever kind you chose!
Bake mixture, covered, in middle of oven for at least an hour.  Serves about 20 as a side dish.
Lemon Pepper Wings


Ingredients:
chicken wings, butter, lemon pepper, lemon peel, lemon juice

Directions:
The wings can be baked or deep fried. When I bake them I brush melted butter over them and season them w/ a little salt and pepper. I bake them for about 40-45 minutes and then I put them under the broiler to finish them and make them crispy. In a deep fryer I season them and then fry them for 10-12 minute.
While the wings are cooking, one stick of butter in a large bowl. It needs to be big enough to mix the sauce and toss the wings inches.
Add the seasonings to the butter. When I made this I added a little bit of each at a time until it tasted the way I liked it. The lemon shouldn't overpower the buttery flavor, it should compliment it. If it tastes to lemony, add more butter.
When the wings are done, drain them and then put them in the bowl with the sauce. with a large spoon, stir them until the sauce coats all the wings.
I didn't think these needed a dipping sauce, they had great flavor on their own but you could reserve some of the sauce and use it as a dipping sauce.
Sweet Egg Custard Pie


Ingredients:
eggs, sugar, salt, flour, milk, butter, vanilla, nutmeg

Directions:
Beat egg yolks.  Add sugar, salt and flour., Scald milk and butter., Pour into sugar mixture., Beat egg whites fold into mixture., Pour into pie shell and bake at 325 for approximately 30 minutes or until firm.
Old Fashioned Chicken Casserole


Ingredients:
flour, butter, chicken, chicken breasts, carrots, potatoes, onions, chicken broth, thyme, flour, milk, nutmeg, parsley

Directions:
Mix flour, salt and pepper in a bag, add the chicken and shake to coat well.
Brown a few pieces at a time in the butter in a skillet.
Remove to a 3 QT baking dish, reserving the drippings.
Add the carrots, potatoes and onions to the baking dish.
Pour the chicken broth over and add the thyme.
Bake, covered at 350*F for 45 minutes.
Stir 6 TBs flour into the reserved drippings, adding additional butter if necessary.
Cook for 6 to 8 minutes or until medium brown, stirring constantly.
Stir in the milk.
Cook until thickened, stirring constantly.
Season to taste with salt, pepper and nutmeg.
Pour the gravy over the chicken and vegetables and bake uncovered for 25 to 30 minutes longer.
Garnish with parsley and serve.
Easy Lentil Feta Wraps
Category: main-dish
By SEKMARK

Very tasty and very quick! My husband loves it, and I love that it takes only a few minutes to make! Use any or all of the ingredients, or whatever you have on hand! White wine may be substituted with heavy cream.

Ingredients:
6 (8 inch) whole wheat tortillas
3 tablespoons olive oil
2 cloves garlic, minced
2  shallots, finely chopped
½ pound fresh mushrooms, sliced
¼ cup dry white wine
1 (15 ounce) can brown lentils
1 (4 ounce) package feta cheese, crumbled
¼ cup chopped kalamata olives
½ cup chopped tomatoes

Directions:
Preheat oven to 250 degrees F (120 degrees C). Wrap the tortillas in aluminum foil, and warm in the oven about 10 minutes, until soft. Heat the olive oil in a saucepan over medium heat, and saute the garlic, shallots, and mushrooms 5 minutes, until lightly browned. Pour in the wine, and scrape up any browned bits from the bottom of the saucepan. Mix in the lentils, and cook 2 minutes, just until heated through. Fill each tortilla with a portion of the lentil mixture, and fold or roll. Top with feta cheese, olives, and tomatoes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 308.9
Fat: 13 g
Saturated fat: 4.1 g
Carbohydrates: 42.1 g
Sugars: 3.5 g
Dietary fiber: 8.1 g
Protein: 12.8 g
Cholesterol: 16.8 mg
Sodium: 614 mg
Dutch Apple Pie Bars


Ingredients:
flour, shortening, cold water, salt, apples, flour, sugar, cinnamon, lemon juice, flour, brown sugar, butter, cinnamon

Directions:
Preheat oven to 375°F.
In a medium-sized bowl, combine flour and salt.  Cut shortening into flour until mixture resembles pea-sized crumbles.  Work in cold water until a loose (but not too dry or too moist] pastry dough forms.  Into a 10 x 13 inch baking pan lined with parchment paper, press into a 10 x 13 inch baking pan (small cookie sheet].
Combine apples, flour, sugar, cinnamon and lemon juice until thoroughly coated.  Arrange in a thin, even layer atop pastry dough.
Combine flour, brown sugar and cinnamon.  Cut in butter until a crumbly texture forms.  Sprinkle atop apples.
Bake for 30-45 minutes or until apples are tender, and the crust and topping are lightly browned.
Blueberry Choco-Chip Cookies


Ingredients:
flour, baking soda, salt, butter, sugar, brown sugar, vanilla, vanilla instant pudding mix, eggs

Directions:
In a bowl, combine flour, baking soda and salt.
Blend well.
In a mixing bowl, beat butter, sugar, brown sugar, and vanilla until fluffy and creamy.
Beat in the instant pudding mix.
Add eggs and beat well.
Gradually beat in the flour mixture.
Stir in chocolate chips and the dried blueberries.
Mix well.
Drop by rounded T. onto ungreased baking sheet or baking sheet with parchment paper.
Bake at 375 degrees for 9-11 minutes or until cookies are lightly browned and crispy on the edges.
Remove from baking sheet and cool on rack.
Marinated Fruit With Coconut Dressing


Ingredients:
apple, pear, bananas, lemon juice, fresh pineapple chunks, seedless grapes, fresh strawberries, sugar, water, lemon juice, vanilla yogurt, reduced-sugar orange marmalade, flaked coconut, lemon peel, ground ginger

Directions:
FRUIT: Place fruit gently into a large bowl or ziploc bag.
MARINADE: Mix all ingredients well and pour gently over fruit. Cover or seal bag and refrigerate for 1-3 hours.
DRESSING: In a medium bowl, using an electric mixer, beat cream cheese until fluffy. Beat in remaining dressing ingredients and mix well. Cover and chill 1-3 hours.
AS A FRUIT SALAD: Drain fruit from marinade (discard marinade]. Mix fruit together with dressing and serve immidiately.
AS KABOBS; Drain fruit from marinade (discard marinade]. Using 20 wooden skewers, alternately arrange fruit onto skewers. Place on grill and heat for just a few minutes, turning one halfway through. Serve with dressing on the side or brush with dip the last minute of grilling.
Baked Bar-be-Que Chicken
Category: meat-and-poultry
By Julie

This is a simple yet wonderful dish that's full of flavor. The meat is very moist and falls off the bone. We love to serve this dish in our home with rice and fresh corn on the cob.

Ingredients:
1 (2 to 3 pound) whole chicken, cut into pieces
2 teaspoons garlic powder
1 ½ cups prepared barbecue sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a shallow baking dish and sprinkle with garlic powder. Cover and bake 1 hour at 350 degrees F (175 degrees C). Remove baking dish from oven and drain any fat from dish. Pour the barbecue sauce evenly over the chicken and bake uncovered for 30 minutes at 350 degrees F (175 degrees C).  Remove and serve.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 503.5
Fat: 28.7 g
Saturated fat: 8.2 g
Carbohydrates: 23.3 g
Sugars: 16.5 g
Dietary fiber: 0.5 g
Protein: 35.3 g
Cholesterol: 141.9 mg
Sodium: 832 mg
Chez Panisse Gingersnaps


Ingredients:
unsalted butter, sugar, sugar, vanilla extract, eggs, eggs, molasses, all-purpose flour, baking soda, salt, cinnamon, ground ginger, ground black pepper

Directions:
Cream butter until soft.  Add sugar, and beat until light and fluffy.  Add vanilla and eggs, and beat until fluffy.  Add molasses and beat until well-incorporated.
Sift the dry ingredients, and add to the mixture.  On low speed, mix until it all just comes together.
Line a 9 x 5" loaf pan with plastic wrap, so that some hangs over the outsides.  Press the dough into the bottom of the pan.  Pack it tightly, and try to make the top as level as possible.  Cover the dough with the plastic overhangs,  take another loaf pan, of the same size, and use it to press the dough flat.  You'll have to move it around a bit to really get into the corners and sides, but it's really easy.
Freeze until very firm, preferably overnight.  Unwrap and remove dough from the pan.  Slice brick into thin slices, no more than 1/8".
Place on a parchment-lined or silpat sheetpan.
Bake at 350° until the edges turn dark brown, about 12 minutes.
-The dough gets soft quickly, so work fast.
-Because the cookies are so thin, there's a fine line between underbaked and burned.
Peach Chiffon


Ingredients:
peach gelatin, boiling water, peach yogurt

Directions:
Dissolve gelatin in water., Stir in yogurt till well blended.  Using a whisk works very well., Fold in whipped topping with a spatula., Fold in peach slices., Refregerate for at least 2 hours.
Many Way Meatballs


Ingredients:
lean ground beef, onion, egg, water, parsley

Directions:
Mix beef, bread crumbs, onion and egg, and shape into 16 meatballs.
Brown meatballs in skillet, drain off drippings.
Stir in soup, water and parsley.
Cover, cook over low heat for 20 minutes, stirring often.
Serve with boiled new potatoes and lingonberries, or with buttered wide egg noodles.
Mushroom Soup Burgers


Ingredients:
raw potatoes, milk

Directions:
Brown hamburger patties in large skillet or electric fry pan., After hamburger is browned, drain excess grease., Combine soup and milk, pour over hamburgers., Peel and quarter potatoes and add to meat and soup., Salt and pepper to taste, if desired., Simmer covered 30 to 45 minutes or until potatoes are done.
Easy Apple Snack Cake


Ingredients:
all-purpose flour, baking powder, ground cinnamon, allspice, ginger, table salt, light brown sugar, unsalted butter, eggs, applesauce, lemon zest, granny smith apples, raisins

Directions:
Adjust an oven rack to the middle position and heat the oven to 325 degrees. Lightly coat an 8-inch-square cake pan with vegetable oil spray.
Whisk the flour, baking powder, spices, and salt together in a large bowl and set aside.
Beat the brown sugar and butter together in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes.
Beat in the eggs, one at a time, until incorporated, scraping down the bowl and beaters as needed.
Beat in the applesauce and lemon zest.
Whisk the flour mixture into the egg mixture until no streaks of flour remain.
Stir in the apples and raisins (if using].
Pour the batter into the prepared pan and smooth the top.
Bake until a toothpick inserted into the center of the cake comes out with a few crumbs attached, 1 hour to 1 hour and 15 minutes, rotating the pan halfway through baking.
Let the cake cool in the pan on a wire rack, about 2 hours, before serving.
49er Flapjacks


Ingredients:
dry yeast, milk, butter, eggs, sugar, all-purpose flour, salt, vanilla

Directions:
THE NIGHT BEFORE your pancake meal, in small saucepan warm the milk to 110F (it should be baby-bottle warm], remove from heat.
Dissolve in yeast.
Let mixture stand 5 minutes.
Meanwhile, combine salt, sugar, and flour in a large mixing bowl.
Add melted butter to milk mixture.
Mix wet ingredients into dry and whisk until fully combined.
Let stand at room temperature for 1 hour , then whisk down to deflate.
Let stand overnight in the refrigerator or at room temperature.
In the morning, deflate again, whisk in beaten eggs and vanilla.
Batter should be runny and spread easily on the griddle.
Use a 12 inch skillet on medium high heat.
Make one large flapjack at a time by lifting the skillet off the heat while you pour ½ cup of batter, tilt the pan to cover the bottom surface completely.
Do not turn until all bubbles pop and the top is basically dry.
This will ensure a uniform golden brown color and correct texture.
Serve on a pre-warmed plate in stacks of 2 or 3, they cool off very fast.
Serves 3-4.
Tangy, soft and chewy.
Store the batter one more day for a tangier taste.
Mini Crescent Dogs


Ingredients:
character(0]

Directions:
Heat oven to 375°F Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.
Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.
Molasses Oatmeal Bars


Ingredients:
brown sugar, cinnamon, ginger, allspice, molasses, egg, flour, quick-cooking oats, baking powder

Directions:
Preheat oven to 350°F.
Spray 8 inch square baking pan with nonstick spray and set aside.
With a whisk or electric mixer, beat together brown sugar, spices, molasses, oil and egg.
In a separate bowl, combine flour, oats and baking powder.
Add to molasses mixture; stir until blended.
Spread in baking pan.
Bake for 18-20 minutes or until a toothpick inserted in centre comes out dry.
Cool on wire rack.
Cut into squares.
Asparagus Soup With Lemon Creme Fraiche


Ingredients:
butter, shallot, asparagus, ground coriander, vegetable broth, creme fraiche, sour cream, fresh lemon juice, lemon peel

Directions:
Melt butter in heavy large saucepan over medium heat.
Add shallots; saute until soft, about 5 minutes.
Add asparagus and corander; stir 1 minute.
Add broth; simmer until asparagus is tender, about 5 minutes.
Cool slightly.
Either work in batches and puree soup in blender or use and immersion blender in same pot.
Season to taste with salt and pepper.
Stir creme fraiche, lemon juice and lemon peel in small bowl.
Ladle soup into bowls, top with dollop of lemon creme fraiche.
Fantasy Fudge


Ingredients:
sugar, butter, evaporated milk, marshmallow creme, vanilla

Directions:
Line a 9-inch square pan with foil, with ends of foil extending over sides of pan.
Combine sugar, butter, and evaporated milk in a large heavy saucepan and bring to a full rolling boil over medium heat, stirring constantly.
Boil 4 minutes or until candy thermometer reaches 234°F, stirring constantly to prevent scorching.
Remove from heat.
Add chocolate and marshmallow creme.
Stir until completely melted.
Add vanilla and mix well.
Pour immediately into prepared pan and spread to form even layer in pan.
Let stand at room temperature until completely cooled, about 4 hours.
Cut into 1-inch squares.
Store in tightly covered container at room temperature.
You can package up a few pieces together for gift giving.
squid salad


Ingredients:
squid, shallots, onions, lime juice, fish sauce, salt, sugar, chili powder, fresh coriander leaves, lettuce leaves, cucumbers, cherry tomatoes

Directions:
Cut the tubwise body of the squid crosswise into ¼" rings.
Wash these rings and the tentacles and put in a pan with 4 tbsps water.
Boil, cover and simmer for about 3 mins or until the squid turns opaque.
Drain and put into a bowl.
Peel and finely slice the shallots.
Add to squid with lime juice, fish sauce, sugar, chilli powder and corriander leaves.
Toss well and check the seasoning.
Just before serving arrange the lettuce leaves on a serving plate.
Peel the cucumber and slice into thin rounds.
Cut the tomatoes in half vertically.
Put the squid salad on top of the lettuce and surround with cucumber slices and tomato halves.
Thick Tropical Smoothie With Bananas and Strawberries


Ingredients:
bananas, strawberries, water, honey

Directions:
Let frozen Tropical Fruit thaw a bit so it begins to soften but is still slushy and mostly frozen.
Combine all ingredients in a blender, blend for a few minutes until thick and smooth.
Easy, Tangy Hollandaise Sauce
Category: side-dish
By Boone

Great and easy hollandaise sauce. I like my hollandaise sauce tangy and with a kick so I add extra lemon juice and cayenne pepper to my liking. It serves 2 to 4 depending on what you put it on. I use it on eggs Benedict. It's the best I have had - not bland like some hollandaise sauces!

Ingredients:
½ cup very cold butter, divided
2  egg yolks
1 ½ tablespoons fresh lemon juice
1 ½ tablespoons water
1 pinch ground cayenne pepper, or more to taste

Directions:
Combine 1/4 cup butter, egg yolks, lemon juice, and water in a saucepan over low heat. Cook, stirring constantly, until butter is melted, about 5 minutes. Add remaining 1/4 cup butter and continue to cook, stirring constantly, until butter is melted and incorporated, about 5 minutes. Season with cayenne pepper.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 231.3
Fat: 25.2 g
Saturated fat: 15.4 g
Carbohydrates: 0.8 g
Sugars: 0.2 g
Protein: 1.6 g
Cholesterol: 163.4 mg
Sodium: 167.7 mg
Easy Sloppy Joe Biscuit Cups


Ingredients:
ground beef, onion, garlic, celery, green bell pepper, barbecue sauce, parmesan cheese, cheddar cheese

Directions:
Set oven to 400 degrees.
Prepare 10 ungreased standard-size muffin cups/tins.
In a large skillet brown the ground beef with onion, garlic, celery and bell pepper for about 6-8 minutes, or until the beef is no longer pink; drain fat and season with salt and pepper to taste.
Add in barbecue sauce and simmer about 5 minutes, stirring occasionally.
Meanwhile place one biscuit in each ungreased muffin tins and press the dough down firmly onto the bottoms and sides of the cups.
Spoon about 1/4 cup beef mixture into each biscuit cup.
Sprinkle the tops with parmesan cheese and bake for about 10-12 minutes or until the edges of the biscuits are golden brown.
Remove from the oven and sprinkle grated cheddar cheese over the tops of each, return to the oven for about 1-2 minutes or until the cheese is melted.
Let stand for 1 minute  then loosen edges of biscuits cups before removing them from the pan.
Carrot Zucchini Muffins


Ingredients:
all-purpose flour, whole wheat flour, sugar, baking powder, ground cinnamon, salt, baking soda, egg, butter, margarine, carrots, zucchini

Directions:
Combine first 7 ingredients in a large bowl; make a well in center of mixture.
Stir together egg, orange juice, and butter; add to dry ingredients, stirring just until moistened. Fold in carrot and zucchini. Spoon into greased muffin pans, filling two-thirds full.
Bake at 400º for 20 minutes. Remove from pans immediately, and cool on wire racks.
NOTE: Freeze in an airtight container up to 3 months. To reheat wrap each muffin in a damp paper towel; microwave on HIGH 40 seconds or until warm.