xiaoxl/recipe_data huggingface dataset:
Mom's Easy Chicken Divan
Category: meat-and-poultry
By iammykidzmom

Mom shared this recipe with me after many years of making it for company. I always thought there was more to it that made it such a special occasion dish, but come to find out, it's easy and no-fuss! This is an excellent meal when served with a fruit salad, French bread, and/or a tossed green salad.

Ingredients:
2 cups cooked long-grain rice
2 (10 ounce) packages frozen broccoli florets
2 cups cubed cooked chicken
2 (10.5 ounce) cans cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
½ teaspoon curry powder
½ cup shredded sharp Cheddar cheese
½ cup soft bread crumbs
1 tablespoon butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 11x7-inch baking dish. Spread rice evenly in prepared baking dish. Arrange broccoli over rice and layer chicken on top. Mix cream of chicken soup, mayonnaise, lemon juice, and curry powder in a bowl; pour over chicken. Sprinkle with Cheddar cheese. Mix bread crumbs and melted butter in a small bowl; sprinkle over cheese. Bake in preheated oven until sauce is bubbly and cheese is melted, 25 to 30 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 569
Fat: 42.8 g
Saturated fat: 9.9 g
Carbohydrates: 29.8 g
Sugars: 2.5 g
Dietary fiber: 3.2 g
Protein: 18 g
Cholesterol: 60.3 mg
Sodium: 999.7 mg
Lettuce and Fruit Salad


Ingredients:
head iceberg lettuce, tangerine, apples, onions, orange, mayonnaise, Miracle Whip, milk, pepper, sugar

Directions:
Salad: Peel onions, orange and tangerine.
Shred lettuce into large bowl.
Chop onion and apples into bowl.
Section orange and tangerine, then cut sections in half, adding to salad bowl as you do so.
Toss lightly.
Dressing: In a small bowl, mix mayonnaise with milk.
Blend until smooth.
Stir in garlic salt, pepper and sugar.
Pour over salad and toss lightly until combined.
Serve immediately.
Ultimate Cranberry/Apple/Raisin Chutney


Ingredients:
cranberry sauce, golden raisin, apple, sugar, vinegar, vinegar, brown sugar, allspice, ginger, cinnamon, ground cloves

Directions:
Combine all ingredients in a saucepan.
Cook on med. heat stirring a lot, until apples are tender and sauce has thickened and reduced.
Serve hot or warm.
Instant Pot® Goulash
Category: soups-stews-and-chili
By Brook

The best goulash recipe I've ever made! And so quick and easy with an Instant Pot®! Top with Parmesan cheese and enjoy.

Ingredients:
1 pound ground beef
1 pint sliced mushrooms
½  onion, chopped
3 cloves garlic
salt and ground black pepper to taste
2 (15 ounce) cans tomato sauce
2 (15 ounce) cans diced tomatoes
2 ½ cups water
2 cups noodles
3 tablespoons soy sauce
2 tablespoons Italian seasoning
3  bay leaves

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef, mushrooms, onion, garlic, salt, and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard fat. Add tomato sauce, diced tomatoes, water, dry noodles, soy sauce, Italian seasoning, and bay leaves. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove bay leaves before serving.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 278.1
Fat: 10.3 g
Saturated fat: 3.8 g
Carbohydrates: 26.8 g
Sugars: 11.2 g
Dietary fiber: 5.1 g
Protein: 20.1 g
Cholesterol: 57.9 mg
Sodium: 1485.9 mg
Smoky BBQ Wings


Ingredients:
chicken wings, ketchup, olive oil, TABASCO® brand Chipotle Pepper Sauce, garlic cloves, salt

Directions:
Remove tips from chicken wings and discard. Combine remaining ingredients in a bowl and stir until smooth, and divide the mixture in half. Put the chicken and half of the sauce in a resealable plastic bag, shake to coat well and place in the refrigerator from 3 hours to overnight. Reserve the remaining sauce in the refrigerator until ready to serve with wings.
Preheat oven to 350°F Remove the chicken from the marinade and place skin side down, in a shallow baking dish. Discard marinade. Bake for 50 minutes, flipping over half way through baking. Increase heat to broil and broil wings until crisped, about 3 minutes. Serve immediately with reserved dipping sauce.
* Instead of baking, wings can be grilled over medium high heat for about 25 minutes, basting with sauce throughout. Serve immediately with reserved dipping sauce.
Strawberry Belgian Waffles Recipe


Ingredients:
eggs, flour, milk, butter, sugar, baking powder, cinnamon, salt, vanilla, strawberry, heavy whipping cream, sugar

Directions:
Remove stems from strawberries and cut up.
Take 1/2 of the strawberries and puree in food processor or blender.
Preheat waffle iron.
Separate eggs.
Beat egg whites until they peak.
Beat egg yolks in large bowl until smooth.
Add flour, milk, vegetable oil, sugar, baking powder, salt, cinnamon and vanilla to egg yolks and beat just until smooth.
Fold in egg whites.
Spray preheated waffle iron with non-stick cooking spray.
Pour mix into hot waffle iron.
Cook until golden brown.
Put sugar into a cold mixing bowl and add cold whipping cream.
Whisk until the cream gets stiff peaks.
Drizzle waffles with strawberry puree and top with strawberries.
Place whipped cream on top of waffles.
Chicken Chardonnay


Ingredients:
boneless chicken breasts, salt, pepper, flour, butter, garlic cloves, thyme, sage, salt, white wine, Swanson chicken broth

Directions:
Cut up all Chicken Breasts into bite sized cubes.
melt 3 tablespoons of the butter in a large skillet.
mix together the flour and the salt and pepper meant for the batter.
Carefully coat all chicken cubes and brown in skillet.
Remove and place in a shallow dish and cover (this keeps juices in].
melt down the rest of the butter.
mix in garlic, and all spices.
add chicken back into the mix and coat throughly.
Add in White wine, allow to come to a boil for 5-7 minute.
after the wine has cooked down, add in chicken broth, bring to a boil and then simmer for an additional 5-7 minute.
I reccomend serving this over pasta.  Very tasty.
Chicken Micronesia


Ingredients:
chicken, chicken thighs, pineapple tidbits, soy sauce, ginger, onion, coconut

Directions:
Drain liquid from canned pineapple into a small mixing bowl., Add soy sauce and ginger and stir., Pour the mixture into 8x8 baking dish and place chicken inside., turning once to coat both sides., Marinade for at least and hour but as long as overnight., Sprinkle pineapple, onion and coconut on top of chicken, Place in oven and bake at 350 F for about an hour and a quarter., Serve on rice.
Turkey-Vegetable Soup


Ingredients:
olive oil, onion, garlic cloves, chicken broth, water, tomatoes, cannellini beans, dried thyme, salt, pepper, bay leaves, zucchini, frozen green beans, orzo pasta

Directions:
In a 4-quart Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Stir in chicken broth, water, tomatoes, beans, thyme, salt, pepper and bay leaves. Bring to a boil and then reduce heat. Cover and simmer for 30 minutes.
Stir in turkey, zucchini, green beans and orzo. Cover and simmer for 10 minutes, or until pasta is tender. Remove the bay leaves. Serve hot.
Dan'l Webster Inn Fresh Chive and Bacon Dip


Ingredients:
bacon, cream cheese, red onion, sour cream, fresh parsley, garlic, Worcestershire sauce, fresh chives

Directions:
Chop bacon in food processor.
Then cook in sauté pan until fully cooked, drain on paper towels and cool.
De-stem and chop parsley in food processor, reserve.
In a mixing bowl mix all ingredients until smooth. Store in airtight container in refrigerator.
Jelly Whip


Ingredients:
Jello gelatin, evaporated milk

Directions:
Make jelly as per packet.
refrigerate.
when its nearly set, slowly add the evaporated milk in and beat till frothy with electric beaters.
chill till set.
Caprese Salad
Category: salad
By Summer Rose

This light, fresh salad is made with fresh mozzarella, cherry tomatoes, and fresh basil. It is the perfect quick and easy accompaniment to any summer meal.

Ingredients:
8 ounces fresh mozzarella cheese, cubed
1 (10 ounce) basket cherry tomatoes
3 tablespoons torn fresh basil leaves
1 tablespoon olive oil
salt and pepper to taste

Directions:
Toss together the mozzarella, cherry tomatoes, basil, and olive oil in a large bowl. Season with salt and pepper.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 189.2
Fat: 12.6 g
Saturated fat: 6.2 g
Carbohydrates: 4.9 g
Sugars: 0.6 g
Dietary fiber: 0.8 g
Protein: 14.4 g
Cholesterol: 36.3 mg
Sodium: 357.5 mg
Mango Bread the Panama Way


Ingredients:
flour, baking soda, salt, cinnamon, sugar, eggs, canola oil, vanilla, golden raisin, fresh mango, flaked coconut

Directions:
Sift flour, baking soda, salt, cinnamon and sugar in a large bowl.
Make a well in center of dry ingredients and then add the eggs, oil, and vanilla and blend well.
Gently stir in the nuts, raisins, mango and coconut.
Pour into greased loaf pan and let stand 20 minutes.
Bake at 350 degrees for 1 hour to 1 hr and 15 minutes or until done (verifying with a toothpick test in the center].
Let stand 10 minutes before removing from pan and allowing to cool completely on a wire rack before serving/cutting.
Saskatoon Berry Muffins


Ingredients:
rolled oats, flour, sugar, salt, baking soda, baking powder, egg, sugar, cinnamon

Directions:
Soak rolled oats in orange juice.
Stir the dry ingredients together. Make a well in the centre of the dry ingredients.
Pour in the rolled oats mixture and the saskatoon berries.
Fold together being careful not to overmix.
Spoon the mixture into 12 large muffin cups. Mix the last measurement of sugar and the cinnamon together and spoon on top.
Bake at 375F for 18 to 20 minutes.
Grilled Brie and Pear Sandwich
Category: main-dish
By Chef John

This grilled Brie and pear sandwich is dedicated to National Grilled Cheese Sandwich Day, which happens every April 12, thanks mostly to bored food bloggers and cheese-industry marketing cartels. I'm looking at you, Wisconsin.

Ingredients:
2 tablespoons butter, softened
2 thick slices French bread
6 thin slices  Brie cheese, or more to taste
12  fresh thyme leaves, or to taste
1 pinch cracked black pepper
6 slices pear (such as Bosc)
salt to taste

Directions:
Generously butter one side of each slice of bread. Heat a skillet over medium heat. Place bread slices butter-side down into hot skillet. Arrange Brie cheese slices on top of each piece of bread. Sprinkle thyme and cracked black pepper over the top. Spread pear slices in a single layer over the Brie cheese on one slice of bread and top with a pinch of salt. Flip the slice of bread without pears onto the slice of bread with the pear slices. Continue cooking sandwich until cheese and pear are heated through and cheese is melted, 2 to 3 minutes per side. Transfer to a plate and cut into halves.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 sandwich

Calories: 670.3
Fat: 41.3 g
Saturated fat: 25.5 g
Carbohydrates: 56.5 g
Sugars: 10.4 g
Dietary fiber: 6.3 g
Protein: 22 g
Cholesterol: 121.1 mg
Sodium: 998.4 mg
Hoagie Dip
Category: appetizers-and-snacks
By C. Schuster

This mouth-watering dip tastes like a hoagie!

Ingredients:
½ pound cooked ham, thinly sliced
½ pound Genoa salami, thinly sliced
1 pound processed American cheese, sliced
2 cups mayonnaise
2 teaspoons dried oregano
1  onion, chopped
½ head iceberg lettuce, shredded
2  tomatoes, diced
12  hoagie rolls, torn into pieces for dipping

Directions:
Tear the ham, salami and American cheese into small pieces. Place in a large bowl. In a medium bowl, blend the mayonnaise and oregano. Mix the mayonnaise mixture into the ham mixture 1/2 cup at a time, until meats and cheese are well coated. Mix in the onion. Before serving, mix in the lettuce and tomatoes. Serve with the hoagie roll pieces for dipping.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 cups

Calories: 551.8
Fat: 41.4 g
Saturated fat: 12.4 g
Carbohydrates: 28.5 g
Sugars: 3.7 g
Dietary fiber: 2.1 g
Protein: 18.1 g
Cholesterol: 59.3 mg
Sodium: 1288.8 mg
Super Simple Salmon Salad


Ingredients:
"salmon"

Directions:
Drain the salmon and mash with fork., Add enough Newman's Own Ranch Dressing that it resembles tuna salad., Add salt and pepper.
German Prinzregenten Torte ( Eight Layer Cake )


Ingredients:
butter, butter, sugar, sugar, eggs, pure vanilla extract, all-purpose flour, cornstarch, baking powder, cornstarch, sugar, milk, salted butter, salted butter, unsalted butter, unsalted butter

Directions:
Cut 8 (8-inch] rounds from wax or parchment paper, grease, and place on greased baking sheets.
TO MAKE THE CAKE: Cream together the 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons sugar.
Beat in the eggs, one at a time, and stir in the vanilla extract.
Sift together twice the flour, cornstarch, and baking powder and fold into the mixture.
Divide the mixture into 8 equal portions and spread thinly into circles, as evenly as possible, on the wax paper rounds, to within 1 1/2 inches of the edges.
Bake at 375ºF for about 7 minutes or until just lightly tinted.
Carefully remove each batch as it is done and spread out on a board to cool while the rest are cooking.
When all are cold, join together with the filling.
Chill well and cover with the chocolate which has been melted over hot water.
Decorate with rosettes of whipped cream and flaked chocolate.
TO MAKE THE FILLING: Put the cocoa, cornstarch, and sugar into a mixing bowl and blend to a paste with some of the milk.
Bring the remaining milk to the boiling point, add the cornstarch mixture, and stir over moderate heat until thickened.
Put aside until lukewarm.
Have the BUTTERS softened, mix them together, and beat until creamy.
Gradually whip into the cornstarch cream.
Allow to cool before using.
Cooking for Family and Friends.
Beat  Your Chest Pancakes


Ingredients:
eggs, milk, canola oil, molasses, honey, unbleached flour, cornmeal, whole wheat flour, wheat germ, baking powder, baking soda, salt

Directions:
Mix all dry ingredients in a large bowl.
Mix beaten eggs, oil, honey/molasses, and milk in another bowl.Pour wet into dry and mix well, adding more milk as needed to make pancake batter consistency.
Preheat and oil a griddle and cook each pancake till done. Serve with syrup, honey or molasses.
Panettone French Toast Casserole
Category: breakfast-and-brunch
By Karen Rankin 

This version of a very common American breakfast, made into a casserole, using an Italian sweet bread baked for the holidays, is definitely something to be happy about! Soak your casserole overnight to achieve best results…. you want the bread to be completely saturated in the custard so that it gets light and fluffy in the oven. Covering the casserole during the last bit of baking time ensures no overbrowning. Serve with warm maple syrup.

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup packed light brown sugar
1 teaspoon vanilla extract
¼ teaspoon kosher salt
8 large eggs
2 cups whole milk
2 cups heavy cream, divided
cooking spray
1 (26.5 ounce) loaf panettone
2 tablespoons salted butter, melted
1 tablespoon white sugar
1 (6 ounce) container fresh raspberries
½ cup toasted sliced almonds
1 tablespoon powdered sugar

Directions:
Place cream cheese and brown sugar in a stand mixer fitted with the paddle attachment; beat at medium speed until smooth and creamy. Beat in vanilla and salt until well incorporated. Add eggs one at a time, beating until well blended. Gradually add milk and 1 cup cream, beating at low speed, until well incorporated. Lightly grease a 9x13-inch baking dish with cooking spray. Cut panettone loaf into 1/2-inch-thick slices. Arrange slices in 2 or 3 rows, overlapping slightly, starting from a short end of the baking dish. Pour cream cheese-egg mixture evenly over the panettone slices, gently shaking the baking dish to evenly distribute the liquid. Cover with aluminum foil and refrigerate, 8 hours to overnight. Preheat the oven to 350 degrees F (175 degrees C). Uncover the baking dish. Brush melted butter over the casserole; sprinkle with sugar. Bake in the preheated oven for 30 minutes. Rotate the baking dish 180 degrees and continue baking until the custard is set in the center, about 30 minutes more. Cover with foil during the last 10 minutes of baking to prevent overbrowning, if necessary. Meanwhile, beat remaining heavy cream and powdered sugar in a medium bowl using a hand mixer on high speed until semi-firm peaks form, 2 to 3 minutes. Serve casserole warm with whipped cream, raspberries, and almonds.

Prep time: 20 mins
Cook time: 1 hr
Total time: 9 hrs 20 mins
Yields: 10 servings

Calories: 679.7
Fat: 42.6 g
Saturated fat: 20.5 g
Carbohydrates: 66.3 g
Sugars: 38.6 g
Dietary fiber: 4.4 g
Protein: 12.6 g
Cholesterol: 253.4 mg
Sodium: 429.9 mg
Clam Soup Portuguese


Ingredients:
clams, bacon, onion, olive oil, butter, water, peas

Directions:
Leave clams overnight in salted water and then wash thoroughly in several waters to clean all the sand.
Dice bacon and onion and sauté with oil and butter in deep pot.
Add clams and a parsley sprig.
Cover and allow simmering slowly for about 20 minutes, stirring from time to time so onions do not burn.
Add water.
When this comes to a boil, add rice; add 10 ounces frozen peas to the soup when rice is soft.
Allow to come to a boil again and then turn heat down, allowing soup to simmer slowly until rice has softened almost to a paste.
Remove all empty shells which have loosened from the clams.
Portabello, Baby! Burgers


Ingredients:
portabella mushrooms, olive oil, black pepper, tomatoes, onions, alfalfa sprouts

Directions:
Marinate the mushrooms in the teriyaki sauce.
For best results, marinate at least 3 hours.
Sautè the mushrooms on medium heat until softened but still slightly firm.
Season with black pepper to taste.
Transfer mushrooms to warmed buns and top with remaining ingredients.
I usually serve the burgers with a tossed Romaine lettuce salad and fresh fruit in season.
The Perfect Hummus – Making Hummus the Jerusalem Way


Ingredients:
chickpeas, tahini, garlic cloves, lemons, salt, baking soda, olive oil

Directions:
The chickpeas should be placed a container, fill it with water and let it sit for 14 hours. Switch the water every 7 hours and wash the chickpeas. Put the 1 tablespoon baking soda in the water. After soaking for 14 hours wash the chickpeas and put them in a pot to boil. Put 1 tablespoon baking soda and boil for 1 ½ to 2 hours. You can also choose to use a pressure cooker for faster results. Make sure to remove the foam and peel of the chickpeas from the water.
Important Steps.
Paste - hummus recipe ingredient.
Make sure you skim the peel from the Chickpeas after boiling it.
Let the Chickpeas cool down otherwise your Hummus will turn out yellow in color.
A good quality Tahini is a key.
Add 4-5 pieces of ice on top of the chickpeas prior to blending the chickpeas in the Hummus machine. It helps with the color.
Save 1-2 cups of the water used to boil the chickpeas.
Save some solid chickpeas for decorations.
Put the chickpeas into the Hummus blender.
Add the ice cubes.
Add the Tahini and all the other ingredients.
Add ½ cup of the water saved from the Chickpea boil. If the Hummus is too thick add more of the water.
Mediterranean Quinoa Salad


Ingredients:
water, chicken bouillon cubes, garlic clove, quinoa, red onion, green bell pepper, kalamata olive, feta cheese, fresh parsley, fresh chives, salt, fresh lemon juice, olive oil

Directions:
Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.
Asparagus Soup


Ingredients:
asparagus spear, olive oil, leeks, broth, water, dried dill, garlic clove, nutmeg

Directions:
Slice off the asparagus tips about 2" from the end.  Cut them into 1/2" pieces and reserve them.  Cut the remaining stalks into 1" pieces.
Heat the oil in a saucepan over medium heat.  Add the leeks and cook for 5 minutes, or until soft.  Add 1 1/2 cups of the stock, broth or water.  Stir in the dill if using and sliced asparagus.  Cook for 8 minutes.  Add the garlic and cook for 2 minutes, or until the asparagus is tender.
Remove from the heat and add the remaining 1/2 cup stock, broth or water.  Pour into a blender, 2 cups at a time, and process until pureed.  Return to the pot, add the reserved asparagus tips, and cook for 1 minute, or until hot throughout.
Divide among 4 bowls.  Top each portion with the nutmeg.
Spiced Broccoli and Cauliflower Salad


Ingredients:
broccoli floret, cauliflower floret, carrot, salt, ginger, cumin, nutmeg, crushed red pepper flakes, sour cream, cider vinegar, honey, green onions

Directions:
Steam the broccoli, cauliflower and carrots for 2 minutes, then rinse well under cold water to stop the cooking.  Drain well.
Combine salt and next 5 ingredients in a small skillet; cook over medium heat, stirring constantly for 2 minutes.  Do not let the spices burn!
Combine the spice mixture, sour cream, cider vinegar and honey in a bowl and stir well.
Add broccoli mixture and toss well to coat all the veggies.
Stir in green onions just before serving.
Crab Boil
Category: meat-and-poultry
By Preston Hoover

Total crab boil for four.

Ingredients:
8  red potatoes
8  andouille sausages, sliced
4  onions, quartered
2 ears fresh corn, cut into halves
½ cup seafood seasoning (such as Old Bay®), or to taste
4  whole Dungeness crabs

Directions:
Bring a large pot of water to a boil; add potatoes, sausages, onions, corn, and seafood seasoning. Cook mixture at a boil until the potatoes are cooked through, about 30 minutes. Gently drop crabs into the boiling mixture; cook until the crabmeat is cooked through, at least 10 minutes. Drain water.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 415.6
Fat: 11.1 g
Saturated fat: 3 g
Carbohydrates: 46.2 g
Sugars: 12.2 g
Dietary fiber: 9.3 g
Protein: 34.1 g
Cholesterol: 82.5 mg
Sodium: 4890.1 mg
Quick Moroccan Salad


Ingredients:
tomatoes, sweet onion, olive oil, seasoning salt

Directions:
Peel tomatoes, then dice them.
Peel the onion and cut off both ends, then dice it as well.
Combine tomatoes, onion, and olive oil. Sprinkle seasoning salt across the top, then mix well. If the seasoning isn't strong enough for you, feel free to add a little extra to taste!
Food Network Magazine Lemon Curd


Ingredients:
sugar, lemon zest, lemon juice, salt, eggs, unsalted butter

Directions:
Whisk the lemon zest, lemon juice, sugar, salt in to a medium saucepan. Whisk the whole eggs and egg yolks in a small bowl, then whisk into lemon mixture.
Cook the mixture over medium heat. Don't stop whisking (or you while make eggs]. Whisk until it's like a pudding. 6-8 minutes. Remove from heat and whisk in the butter a few pieces at a time.
Strain the mixture through a fine-mesh sieve in to a small bowl. Push it through with a rubber spatula. (TASTE TEST] Press plastic wrap directly on surface preventing skin from forming. Chill at least 2 1/2 hours and up to 5 days.