xiaoxl/recipe_data huggingface dataset:
Lentil-Walnut Loaf With Gravy


Ingredients:
lentils, eggs, walnuts, sage, oregano, thyme, tamari soy sauce, nutritional yeast, water, whole wheat pastry flour, tamari soy sauce, nutritional yeast, pepper, cumin

Directions:
Loaf:
Preheat oven to 350°F.
Combine all loaf ingredients into a stiff dough.  If the mixture is too moist, add more bread crumbs.
Pour into a well-oiled loaf pan and bake for 1 hour until firm.
Gravy:
Combine all gravy ingredients into a saucepan.
Cook over medium heat, stirring occasionally, until it thickens into a light brown gravy.
Pasta Shells With Chicken, Mushrooms, Escarole, and Sun-Dried To


Ingredients:
extra virgin olive oil, garlic cloves, crushed red pepper flakes, low sodium chicken broth, escarole, pasta shells, sun-dried tomato packed in oil, parmesan cheese

Directions:
Heat oil in large deep nonstick skillet over medium heat.
Add mushrooms and sauté until tender, about 4 minutes.
Add garlic and crushed red pepper and stir 1 minute.
Add broth and bring to boil.
Stir in escarole; cover and cook 5 minutes.
Uncover and cook until escarole is tender, stirring often, about 3 minutes longer.
Season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
Drain; return to pot.
Add escarole mixture, chicken, and sun-dried tomatoes.
Stir over medium heat until chicken is heated through, about 3 minutes.
Season with salt and pepper.
Transfer to bowl; sprinkle with cheese.
Makes 4 servings.
Zesty Italian Pork Chops


Ingredients:
boneless pork chops, onion

Directions:
Brown pork chops on both sides in a skillet.
Add onion and Zesty Italian dressing.
Cover and cook on medium/low about 30 minutes or until internal temperature measures 170.
Stuffed Chicken Breast for Two


Ingredients:
boneless skinless chicken breast, hot water

Directions:
Mix 1/2 cup stuffing mix, hot water and margarine in a small bowl. Set aside.
Crush remaining stuffing mix and spread in a plate.
Slice a pocket in the side of each piece of chicken meat, opening butterfly style.
Place half the prepared stuffing on each chicken breast and fold closed. Spray both sides of chicken with nonstick cooking spray, roll in crushed stuffing crumbs and place one piece of chicken in each well.
Cook 15 minute or until meat thermometer reaches 180 degrees. Serve with hot chicken gravy if desired. Serves 2.
Meanwhile as chicken is baking open a jar of gravy. Put gravy in pan and heat on low. Open a can of veggies, put in pan and heat on low.  Five minutes before chicken is done turn heat up on gravy & veggies. Make instant potatoes. Viola! Everything is done at the same time with very little effort on your part.
Lime Sherbet Fast Smoothie


Ingredients:
"lime zest"

Directions:
"Place all ingredients in blender.  Blend until smooth."
Chocolate Kriss Kringle Cookies


Ingredients:
unsalted butter, sugar, eggs, all-purpose flour, baking powder, baking soda, salt, cinnamon

Directions:
Cream together the butter and sugar then beat in the eggs one at a time. Stir in the melted chocolate.
Add the flour, 1/2 cup at a time, beating well after each addition. Add the baking powder, soda, salt and cinnamon with the first 1/2 cup of flour.
Wrap the dough in waxed paper or plastic wrap and chill for at least an hour or overnight.
Preheat oven to 400 degrees Fahrenheit. Roll out the dough (you'll probably need to roll it out in batches, say 1/3 at a time] on a floured surface to 1/8" thickness and cut out with cookie cutters. Decorate with sprinkles.
Bake 5 to 8 minutes on a baking sheet lined with a silicone baking sheet or parchment. When the cookies just start to brown around the edges, they're ready. Let them cool on a wire rack.
Cranberry Kir Champagne Cocktail


Ingredients:
cranberry juice, sugar, creme de cassis

Directions:
"Combine 1st 3 ingredients in a glass, top with champagne & serve."
Gerry's Carrot Cake


Ingredients:
all-purpose flour, baking soda, baking powder, salt, ground cinnamon, white sugar, eggs, vanilla extract, carrots, flaked coconut, walnuts, crushed pineapple, cream cheese, butter, powdered sugar, ground walnuts

Directions:
Preheat oven to 300 degrees. I put parchment paper on the bottom of the pan.
Mix together flour, baking soda, baking powder, salt, sugar and cinnamon, make a well in the center and add eggs, oil and vanilla.
Stir in carrots, coconut, walnuts and pineapple. Pour into a 9x13 inch pan and bake for 1 hour at 300 degrees and for 10 minutes at 350 degrees, (60 minutes at 300 degrees  for 2 - 9 inch round pans].
Allow to cool before frosting the cake.
To make frosting; cream the butter and cream cheese until smooth; add the powdered sugar and beat until creamy. Sprinkle ground walnuts on top.
Keep refrigerated. Freezes very well, as a full cake or cut into pieces.
Savory Slow Cooker Beef Roast


Ingredients:
boneless beef roast, onion, garlic cloves, pepper, thyme

Directions:
Place beef in slowcooker.  (If using potatoes and carrots, add them].
Add sliced onions.
Mix together the vegetable juice, brown gravy mix, garlic, pepper and thyme.
Pour liquid mix over beef in slowcooker.
Cover with the lid and cook on low for about 7-8 hours or until desired doneness.
Grilled Veg and Almond Ricotta Crostinis


Ingredients:
French baguette, cherry tomatoes, eggplants, aubergines, red onions, dried marjoram, dried oregano, olive oil, salt, pepper, lemon juice, salt, pepper

Directions:
Soak the raw almonds in hot water for at least an hour.
Transfer the almonds to a food processor with about a quarter cup of the soaking liquid and the lemon juice.
Process until smooth but still a bit grainy. Add more of the liquid if you want a smoother consistency.
Season to taste.
Transfer to a bowl and refrigerate.
Prepare the bread. Slice the baguette diagonally into about a third of an inch thick. Brush lightly with olive oil and toast for about 8 minutes in a 175C/350F oven.
Cut the cherry tomatoes in half. Peel and cut the red onions to bite-sized wedges.  Chop the eggplant/aubergine into half-inch cubes.
Arrange the chopped vegetables in a roasting pan. Drizzle with a bit of olive oil, season with salt and pepper and add in the dried herbs.
Roast for about 8 minutes in a 175C/350F oven.
Assemble the crostinis.  Take each toast and spread about a tablespoon of the almond ricotta. Top with the roasted vegetables and some chopped fresh herbs.
Clementine Clafouti


Ingredients:
butter, flour, eggs, granulated sugar, salt, heavy cream, milk, clementines

Directions:
Preheat oven to 350°F.
Grease a gratin dish with a 1 or 2 teaspoons of butter (size suggestions: 9x5x2 gratin dish or 10" round deep pie plate or porcelain dish.
Dust dish with flour, rotating pan so flour sticks to all the butter.
Invert the dish to remove excess flour.
Remove any thick white strands and the fine webbing that comes off easily from the clementines.
In a large bowl, whisk eggs until frothy.
Add granulated sugar and salt.  Whisk until combined.
Add cream and milk.  Whisk until smooth.
Add 1/2 cup flour and stir until just combined.
Layer clementine sections in dish (they should come to almost the top of the dish].
Pour batter over fruit until it's as close to the top of the dish as reasonably possible (there may be leftover batter].
Bake for about 40 minutes or until nicely browned on top and a knife inserted into it comes out clean.
Sift some powdered sugar over dessert and serve warm or at room temperature.
Note: Must be served within a couple of hours of making it.
Note: You could add 1 little vanilla, anise or 1 rose water if desired though it certainly isn't necessary.
Makes at least 6 servings.
Quick Pepperoni Pasta


Ingredients:
spaghetti, margarine, fresh spinach, cheese, fresh basil, lemon juice

Directions:
Cook and drain pasta; set aside, keeping warm.
In a large skillet melt margarine; sauté mushrooms and pepperoni.  Drain off fat.
Stir in spinach till wilted, about 1 minute.
Add pasta, basil and lemon juice with 1/2 of the cheese.
Toss together and serve sprinkled with remaining cheese.
Sirniki


Ingredients:
farmer cheese, eggs, sugar, sour cream, vanilla extract, flour, baking powder, salt, raisins, butter

Directions:
Put farmers cheese in food processor, pulse 10 times until fairly fine.
add eggs, sour cream, sugar and vanill, and pulse a few more times til mixed.
Mix baking powder, salt and 1/2 cup flour in a small bowl, add to processor and combine.
Add raisins with a spoon or spatula if using.
add a tablespoon of butter to the pan and heat to medium or medium low.
Place remaining 1/2 cup flour in a shallow plate. Take a small scoop of batter, flatten it in your hand and dredge in flour. Put it in pan.
Cook until golden on both sides, serve with honey, fruit or preserves if you like.
Amaretto Hot Chocolate for Two


Ingredients:
milk, cocoa powder, granulated sugar

Directions:
Put milk in a 4 Cup measuring cup, or other larger microwave safe dish (to leave room for stiring].
Add cocoa, sugar and almond extract.
Microwave for 3 minutes or until hot.
Whisk (or just stir] until combined.
Serve topped with whipped cream or marshmallows.
Enjoy!
Red Wine Carnivore Elk Chili


Ingredients:
diced tomatoes, tomato paste, red wine, onion, yellow bell pepper, celery, garlic cloves, water, ground cayenne pepper, garlic powder, cumin, kosher salt, brown sugar, salt, pepper

Directions:
Heat heavy stock pot with 2 tablespoons vegetable oil. Add ground elk and cook throughly until the meat has browned. Remove all elk to a seperate bowl.
Add additional 2 tablespoons vegetable oil, onions, celery, peppers and garlic. Saute until onions are translucent and soft. 5-6 minutes.
Add 1/2 bottle red wine direct stock pot and vegetables. Deglaze being sure to get all bits on the bottom of the pot.
Add cooked elk meat, tomatoes, tomato paste, chili seasonings and cup of water.
Simmer chili for 2-3 hours being sure to stir periodically.
Additional Garnishes: chopped onion (red, white or green], sour cream, diced cilantro, fresh diced tomatoes, grated cheese, chili peppers, hot sauce.
Sausage Spinach Alfredo Lasagna
Category: world-cuisine
By Barb Abbey

My husband does not like tomato sauce, so this is a delicious alternative. Spicy sausage gives it a kick!

Ingredients:
1 pound spicy pork sausage
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (16 ounce) jar Alfredo sauce
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese
1 (15 ounce) container ricotta cheese
½ cup grated Parmesan cheese
1  egg, lightly beaten
¾ (16 ounce) package no-boil lasagna noodles
1 cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a skillet over medium heat, cook the sausage until evenly brown. Drain, and mix in the spinach and  . Season with pepper. Continue cooking until spinach and sauce are heated through. In a bowl, mix the Cheddar cheese, ricotta cheese, Parmesan cheese, and egg. In a 9x13 inch baking dish, layer 1/3 of the sausage mixture, 1/3 of the noodles, and 1/3 of the cheese mixture. Repeat layers twice, and top with mozzarella cheese. Cover, and bake 45 minutes in the preheated oven. Let stand 15 minutes before serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 461.1
Fat: 33.3 g
Saturated fat: 15.6 g
Carbohydrates: 17.3 g
Sugars: 2 g
Dietary fiber: 1.2 g
Protein: 23.9 g
Cholesterol: 97.8 mg
Sodium: 1027.7 mg
Mom's Mexican Cornbread
Category: bread
By snowylady

This cornbread containing meat, cheese, peppers, and other ingredients is a family favorite. It's great alone or with a bowl of beans on the side. You may add extra cheese or peppers to suit your own taste. If making a double batch, use 1 can of whole-kernel corn and 1 can of cream-style corn.

Ingredients:
1 pound ground beef
1 cup cornmeal
1 teaspoon salt
1 teaspoon baking soda
1 cup milk
1  egg
1  onion, chopped
1 (14.5 ounce) can cream-style corn
1 cup shredded Cheddar cheese
2  jalapeno peppers, chopped

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Coat a 9X12 inch baking dish with cooking spray. Heat a large skillet over medium heat; cook the ground beef in the skillet until no longer pink. Set aside. In a large bowl, stir together the cornmeal, salt, and baking soda. Mix in milk, egg, onion, corn, Cheddar cheese, and jalapeno pepper. Stir in browned beef.  Pour into the prepared baking dish. Bake in the preheated oven until golden brown, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 205.1
Fat: 10.2 g
Saturated fat: 4.7 g
Carbohydrates: 17.3 g
Sugars: 2.8 g
Dietary fiber: 1.1 g
Protein: 11.3 g
Cholesterol: 50.2 mg
Sodium: 490.8 mg
Easiest Pie Crust Ever!


Ingredients:
all-purpose flour, salt

Directions:
In a medium bowl, mix flour and salt.
Add oil and water all at once to flour.
With a fork, stir until mixture holds together.
Shape dough into a ball and flatten.
Roll between two pieces of wax paper to a 12" diameter.
Peel off one piece of wax paper and invert dough, paper side up, into a 9" pie plate.
Peel off second piece of paper.  Ease an fit pastry into plate.  Trim and flute edges.
NOTE:  DO NOT pierce pie crust.  Fill as desired and bake according to pie recipe.
Can be doubled for a 2 crust pie.
Garlic Steak Fingers


Ingredients:
flour, garlic powder, salt, pepper

Directions:
Cut round steak into fingers  about 2 x 6 inches., Mix flour, garlic powder, salt and pepper together., Dredge steak in flour mixture until fully coated., Drop into hot oil and fry until browned.
How to Make Peanut Dipping Sauce
Category: side-dish
By Chef John

This is one of those recipes you're going to have to taste and adjust to your palate. Consider this a template that you can tailor to your personal taste. It has a gorgeous, luxurious texture. It's fantastic on any grilled meat or vegetables or as a dipping sauce for spring rolls.

Ingredients:
¾ cup smooth natural peanut butter
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon fish sauce
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
½  lime, juiced
1 teaspoon chile-garlic sauce (such as Sriracha), or to taste
1 (5.6 ounce) can coconut milk
2 teaspoons chopped red bell pepper, or to taste
2 teaspoons chopped fresh cilantro, or to taste
2 teaspoons chopped peanuts, or to taste

Directions:
Place peanut butter in a mixing bowl. Whisk garlic, brown sugar, fish sauce, soy sauce, and sesame oil into peanut butter, followed by lime juice and chile-garlic sauce. Bring coconut milk to a simmer in a small saucepan over medium heat; pour over into peanut butter mixture. Whisk until smooth. Transfer to a serving bowl and garnish with chopped red pepper, cilantro, and peanuts.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 1 -1/2 cup

Calories: 125.8
Fat: 10 g
Saturated fat: 1.8 g
Carbohydrates: 6.7 g
Sugars: 3.6 g
Dietary fiber: 1.3 g
Protein: 4.4 g
Sodium: 207.7 mg
Cinnamon Oatmeal


Ingredients:
quick oats, skim milk, honey, salt, cinnamon

Directions:
Microwave oats and milk for 2 minutes or until mixture is cooked to desired consistency.
Add honey cinnamon and salt.
Stir and enjoy!
Shanghai Spring Rolls (Or Egg Rolls)


Ingredients:
pork, chicken breast half, raw small shrimp, shrimp, cabbage, scallions, salt, dry sherry, sugar, cornstarch, egg

Directions:
Use the highest flame for the stir frying process.
Stir fry pork in 2 T oil until no longer pink; add chicken& do the same thing.
Follow with shrimp.
Remove to a sieve.
Add a little more oil to the wok if needed and stir fry the scallions for a few seconds, then add the mushrooms& cabbage; stir fry to wilt cabbage, 2- 3 minutes.
Stir in sauce.
When it boils, thicken it with the binder.
Stir cooked meats back in, followed by sesame oil.
Set aside to drain and cool.
Assemble in skins using beaten egg to seal.
Deep fry at about 325°F until half cooked.
(Can be frozen at this point. Defrost before continuing].
When ready to serve, deep fry at 375 until golden brown and crisp.
Blot well on paper towels.
Oven Fried Coconut Chicken


Ingredients:
fresh lime juice, light coconut milk, chicken thighs, chicken drumsticks, panko breadcrumbs, sweetened flaked coconut, salt, fresh ground black pepper

Directions:
Combine first three ingredients in a large plastic bag, add chicken, and seal well. Marinate in your fridge for about 11/2 hours turning the bag occasionally.
Preheat oven to 400°F.
Combine breadcrumbs, flaked coconut, salt and pepper in a shallow dish. Remove chicken from the bag and discard the leftover marinade. Dredge chicken in the panko mixture.
Spray nonstick baking sheet with a cooking spray, place chicken on the sheet and spray it lightly with the cooking spray.
Bake at 400°F for 30 minutes or until golden brown. Turn chicken pieces over and bake for 30 more minutes or until done.
Enjoy.
One-Skillet Hearty Chili and Cornbread
Category: soups-stews-and-chili
By SunnyDaysNora

The perfect quick and easy comfort food on a cool evening! Start on the stovetop and finish in the oven.

Ingredients:
1 pound ground beef
½ large onion, diced
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (15 ounce) can water
2 tablespoons chili powder
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon unsweetened cocoa powder
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
¼ teaspoon ground paprika
¾ cup all-purpose flour
5 tablespoons cornmeal
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
1 large egg, lightly beaten
2 tablespoons salted butter, softened
¼ teaspoon vanilla extract

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Preheat a 12-inch oven-safe skillet over medium-high heat, rotating occasionally, until hot, 5 to 8 minutes. Add ground beef and onion; cook and stir until meat is browned and onion is soft, 5 to 7 minutes. Drain grease. Reduce heat to medium and add kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer and cook until heated through, about 5 minutes. While the chili is heating, whisk flour, cornmeal, sugar, baking powder, and salt for together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili. Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 8 servings

Calories: 379.4
Fat: 13.8 g
Saturated fat: 5.9 g
Carbohydrates: 45.4 g
Sugars: 11.5 g
Dietary fiber: 9.6 g
Protein: 19.8 g
Cholesterol: 66.9 mg
Sodium: 1111.2 mg
Chicken Thighs Surprise
Category: meat-and-poultry
By DRUMNWRITE

This recipe was one of those great surprises you invent by throwing everything you have in the house together.  It is a very versatile recipe in that you can substitute any chicken parts for the thighs, use whatever vegetables and herbs you have in the house, or any cheese you prefer.  I have used broccoli when I have no zucchini on hand, and added dill when I have some of that.  Any way you make it, it is an easy weeknight meal that has a sauce that is delicious over rice.

Ingredients:
2 tablespoons olive oil
2  yellow squash, chopped
1 small eggplant, cut into 1 inch cubes
1 (10 ounce) package sliced fresh mushrooms
1 small onion, chopped
4 cloves garlic, chopped
2 (10.75 ounce) cans  condensed cream of chicken soup with herbs
1 (14.5 ounce) can chicken broth
1 teaspoon garlic salt
1 teaspoon ground black pepper
8  boneless, skinless chicken thighs
2 cups shredded Swiss cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a large skillet over medium-high heat. Add the squash, eggplant, mushrooms, onion and garlic. Cook and stir for about 5 minutes, until lightly browned. Transfer to a 9x13 inch baking dish. In a medium bowl, stir together the condensed soup, chicken broth, garlic salt and pepper. Pour half of this mixture over the vegetables. Place chicken thighs over the top of the vegetables, and sprinkle with Swiss cheese. Pour the rest of the soup over all. Bake uncovered for 45 minutes in the preheated oven, or until chicken is cooked through and juices run clear.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 439.7
Fat: 27.8 g
Saturated fat: 13.4 g
Carbohydrates: 15.5 g
Sugars: 4.4 g
Dietary fiber: 3.8 g
Protein: 32 g
Cholesterol: 103 mg
Sodium: 880.1 mg
Quick Shrimp Lo Mein
Category: world-cuisine
By alice

This shrimp lo mein is easy to prepare and tastes wonderful! Can double the sauce if you like more. Can add additional water or broth to sauce if you like it less thick. Use whatever combination of vegetables you like for about 4 cups total. You can also serve the vegetables and shrimp over the noodles, as opposed to tossing them together.

Ingredients:
1 (8 ounce) package angel hair pasta
1 teaspoon sesame oil
¾ cup water
¼ cup soy sauce
2 tablespoons cornstarch
1 tablespoon oyster sauce
½ teaspoon ground ginger
1 tablespoon vegetable oil
1 pound medium shrimp - peeled, deveined, and cut into 1/2-inch pieces
1 tablespoon vegetable oil
¾ cup sliced green bell pepper
¾ cup chopped celery
¾ cup broccoli florets
¾ cup snap peas
½ cup onion slices
½ cup shredded cabbage
1 clove garlic, minced

Directions:
Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water until cooked through yet firm to the bite, 4 to 5 minutes; drain. Toss with sesame oil in a bowl to coat. Mix water, soy sauce, cornstarch, oyster sauce, and ground ginger into a sauce a small bowl. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Cook and stir shrimp in hot oil until pink, 2 to 3 minutes. Remove shrimp from skillet to a bowl and return pan to heat. Heat remaining 1 tablespoon vegetable oil in the pan. Cook and stir bell pepper, celery, broccoli, snap peas, onion, cabbage, and garlic in oil until slightly tender, about 5 minutes. Pour prepared sauce over vegetable mixture; stirring continually, bring to a simmer and cook until slightly thickened, 30 to 45 seconds. Return shrimp to the pan; cook 1 minute more. Add drained pasta; toss to coat.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 377.5
Fat: 10.7 g
Saturated fat: 1.5 g
Carbohydrates: 43.3 g
Sugars: 4.5 g
Dietary fiber: 4.5 g
Protein: 27.3 g
Cholesterol: 172.6 mg
Sodium: 1272.5 mg
Chicken' Dippin'


Ingredients:
mayonnaise, ketchup, garlic powder, Worcestershire sauce, paprika, black pepper

Directions:
"Combine all ingredients including a generous amount of black pepper (cover surface two or three times and mix in]. It is best to let the sauce sit for a few hours before serving."