xiaoxl/recipe_data huggingface dataset:
Crispy Roasted Chicken
Category: world-cuisine
By Doc Simonson

This oven-roasted chicken is inspired by the Brathaehnchen served commonly in Bavarian Biergartens, small shops, and food carts. You can serve this chicken with many side dishes, but favorites are fried potatoes or spaetzle and a nice garden salad. Weiss beer doesn't hurt at all!

Ingredients:
1 teaspoon kosher salt
½ teaspoon caraway seeds
½ teaspoon dried sage
¼ teaspoon fennel seeds
¼ teaspoon coriander seeds
¼ teaspoon dried rosemary
2 tablespoons paprika
2 teaspoons garlic powder
2 teaspoons all-purpose flour
1 teaspoon onion powder
5 tablespoons vegetable oil
1 (4 pound) broiler-fryer chicken, cut in half lengthwise

Directions:
Preheat oven to 425 degrees F (220 degrees C). In a spice grinder or mortar, combine kosher salt, caraway seeds, sage, fennel, coriander, and rosemary. Grind to a coarse powder. Transfer spice mixture to a bowl and stir in paprika, garlic powder, flour, and onion powder; mix in vegetable oil to make a smooth paste. Pat chicken halves dry with paper towels and tuck wing tips up behind the back. Brush spice paste onto chicken halves, coating both sides, taking care to season under wings and legs. Place chicken halves in baking dish or roasting pan with skin sides up, leaving space around chicken so halves aren't touching. Roast in preheated oven until a thermometer inserted in a thigh reads 165 degrees F (74 degrees C), about 1 hour. Remove from oven and let rest for 10 minutes before slicing.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 495.3
Fat: 34.5 g
Saturated fat: 8.2 g
Carbohydrates: 3.1 g
Sugars: 0.6 g
Dietary fiber: 1.2 g
Protein: 41.5 g
Cholesterol: 129.3 mg
Sodium: 445.6 mg
Easy Taco Casserole
Category: world-cuisine
By charmed71

Quick and easy taco entree for a last minute meal. Top with chopped tomato, onion, and lettuce if desired.

Ingredients:
1 pound ground beef
1 cup salsa
½ cup chopped onion
½ cup mayonnaise
2 tablespoons chili powder
1 teaspoon ground cumin
2 cups crushed tortilla chips, divided
4 ounces shredded Cheddar cheese, divided
4 ounces shredded Monterey Jack cheese, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cook and stir ground beef in a large skillet over medium-high heat until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir salsa, onion, mayonnaise, chili powder, and cumin into the beef. Remove from heat. Spread about half the ground beef mixture into the bottom of a 2-quart casserole dish. Spread about half the tortilla chips in a layer atop the beef mixture. Layer about half of each of the Cheddar and Monterey Jack cheeses over the tortilla chip layer. Repeat layers with remaining ingredients, ending with Monterey Jack cheese. Cover dish with aluminum foil. Bake in preheated oven until the cheese is melted in the middle, about 30 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 481.5
Fat: 38 g
Saturated fat: 13.6 g
Carbohydrates: 12.2 g
Sugars: 2.6 g
Dietary fiber: 2.3 g
Protein: 24 g
Cholesterol: 89.5 mg
Sodium: 689.7 mg
Posh Egg Salad


Ingredients:
eggs, mayonnaise, shallot, fresh tarragon, white wine vinegar, sea salt, fresh ground black pepper

Directions:
Hard-boil the eggs and let them cool completely; you can speed the process by putting them in a bowl of ice and water. Peel the eggs and chop finely. (I kept the yolks in but I suppose you could take them out and have all-white egg salad.]
Stir together eggs and remaining salad ingredients in a bowl.  Serve on soft spongy bread.
Oatmeal Chocolate Chip Pizza Cookie


Ingredients:
all-purpose flour, baking soda, salt, butter, brown sugar, granulated sugar, egg, vanilla extract, old fashioned oats, walnuts

Directions:
Preheat oven to 375°F Line large cookie sheet with parchment paper. On sheet of waxed paper, mix flour, baking soda, and salt until well blended.
In 3-quart saucepan, melt butter on low. Remove pan from heat; with wire whisk, stir in brown sugar and granulated sugar until blended. Whisk in egg and vanilla extract. With wooden spoon, stir in flour mixture, then oats, chocolate chips, and walnuts until combined.
Spoon batter into center of prepared cookie sheet. With spatula, spread batter to an even 8-in. round. Bake 18 minutes, or until cookie is golden brown. Let cool on cookie sheet on wire rack 15 minutes. Transfer to cutting board lined with waxed paper; cut cookie into 12 wedges and serve warm.
Rice Casserole


Ingredients:
water, long grain rice, salt, margarine, onion, cheddar cheese, parsley flakes, sour cream, cheddar cheese

Directions:
Combine water, rice and salt in saucepan.  Bring to a boil and simmer covered about 15 minutes until rice is cooked and water is absorbed.
Meanwhile, melt butter in a small frying pan.  Add onion and saute until soft, then stir into rice.
Add first amount of cheddar cheese, parsley and sour cream to rice mixture.  Turn into a greased 2 1/2 quart (3 L] casserole dish.
Sprinkle with remaining cheese and almonds, if using.  Bake uncovered at 350F for about 30 minutes, or until heated through and browned a little on top.
Freezes well.
Mountains of Peace Granola


Ingredients:
oats, sunflower seeds, ground flax seeds, flaked coconut, sesame seeds, salt, maple syrup, honey, vanilla, raisins

Directions:
In a large roasting pan blend dry ingredients. Gently heat the oil, honey and maple syrup in a sauce pan. Add vanilla. Blend wet ingredients into the roasting pan.
Bake covered at 300F for 15 minutes. Stir, then repeat 3 more times. Before the last (5th] bake session, stir in 3 handfuls of raisins.
Let cool. Store in an airtight container.
Chocolate Chip Muffins
Category: bread
By Janice

You won't believe how easily and quickly you can have chocolate chip muffins on the table using this recipe.

Ingredients:
2 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup milk
⅓ cup vegetable oil
1  egg
¾ cup mini semi-sweet chocolate chips
3 tablespoons white sugar
2 tablespoons brown sugar

Directions:
Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups. In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Fill cups 2/3 full.  Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Yields: 1 dozen

Calories: 248.8
Fat: 10.3 g
Saturated fat: 3.1 g
Carbohydrates: 37.5 g
Sugars: 20.3 g
Dietary fiber: 1.2 g
Protein: 3.6 g
Cholesterol: 16.7 mg
Sodium: 233.1 mg
Delicious Curried Chicken Salad


Ingredients:
chicken breasts, celery ribs, red seedless grapes, walnuts, peanuts, raisins, dried cranberries, apples, orange, mayonnaise, half-and-half cream, curry powder

Directions:
In a large bowl, mix together the chicken and all remaining ingredients (except the dressing ingredients]; mix well to combine.
For the dressing, mix/whisk all dressing ingredients adjusting salt and pepper to taste.
Gently add/mix in dressing with the chicken salad in the bowl; toss well to combine.
Cover and refrigerate for a minimum of 2 or more hours before serving.
Delicious!
Salsa Chicken
Category: world-cuisine
By Faye

Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!

Ingredients:
4  skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream  (Optional)

Directions:
Preheat oven to 375  degrees F (190 degrees C) Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle   on both sides of chicken breasts, and pour salsa over all. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 4 servings

Calories: 286.7
Fat: 12.4 g
Saturated fat: 7.3 g
Carbohydrates: 6.8 g
Sugars: 2.6 g
Dietary fiber: 1 g
Protein: 35.5 g
Cholesterol: 101.3 mg
Sodium: 863.1 mg
Christie's Salad
Category: salad
By Kristie Ann

Delicious and light. We can't get enough of it.

Ingredients:
3 bunches kale, cut into bite-size pieces
2 pounds red grapes
¾ pound crumbled feta cheese
¾ pound chopped walnuts
½ cup seasoned rice vinegar, or to taste
¼ cup water, or to taste
½ cup honey
¼ cup olive oil

Directions:
Toss kale, grapes, feta cheese, and walnuts together in a large salad bowl. Stir seasoned rice vinegar and water together to make 3/4 cup total volume. Whisk honey and olive oil into the vinegar mixture until completely integrated; pour over the kale mixture and toss to coat.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 servings

Calories: 452.3
Fat: 30.2 g
Saturated fat: 6.8 g
Carbohydrates: 41.3 g
Sugars: 26.2 g
Dietary fiber: 4.9 g
Protein: 12.6 g
Cholesterol: 25 mg
Sodium: 364.9 mg
Wholemeal Spelt Bread


Ingredients:
flax seeds, sesame seeds, dry yeast, water, maple syrup, coconut oil

Directions:
Place the flour, flaxseed, sesame seeds and dry yeast in a large mixing bowl and mix until well combined.
Slowly add in the honey and water, keep mixing as you go with an electric mixer until you reach a dough consistency.
Sprinkle some flour on a cleaned work surface, then knead the dough until you have a firm ball.
Place the dough in a large bowl, cover with a kitchen towel and leave for 1-1 1/2 hours. (Until the dough has doubled in size].
Grease your loaf tin with coconut oil.
Once the dough has risen, remove it from the bowl and place it in your tin.
I sprinkle the top of mine with a few more sesame seeds (but this is optional].
Slice a few cuts on top of the loaf and then cover with a kitchen towel again for another 30-40 minutes, to let it rise again.
Preheat the oven to 200C/390°F.
Bake the loaf in the oven for 20-25 minutes, then leave out to cool for 10 minutes before slicing and serving.
Fresh Strawberry Pie


Ingredients:
sugar, vanilla extract, unsalted butter, strawberries, water, sugar, cornstarch, lemon juice

Directions:
Preheat oven to 350.
Combine cookie crumbs, sugar, 1/2 tsp vanilla and butter and press into a 9-inch pie dish.
Bake 10 minutes or until set and barely beginning to brown.  Let cool.
Slice 2 cups strawberries.
Combine strawberries with 2 tablespoons water in a saucepan and bring to a boil while mashing strawberries, cook 2 minutes.
Push strawberries through a sieve with a spoon and discard any solids that remain.
Measure juice and add water to equal 1 cup.
Combine sugar and cornstarch in a saucepan.  Gradually whisk in strawberry juice and lemon juice.  Cook over med. heat until thickened.  Boil 1 minute  Remove from heat and stir in remaining vanilla.
Place 1/3 of remaining berries in pie shell; drizzle with 1/3 of glaze.
Repeat twice.
Chill 2 hours or until set.
Serve cold with whipped cream, if using.
Butternut Squash Ravioli With Sage Butter


Ingredients:
sea salt, ricotta cheese, nutmeg, butter, sage, flour, eggs

Directions:
Mix 300 g plain flower and 1/2 tsp of salt in a large bowl. Make a well in the centre of the flour. Add 3 eggs to the well. With a fork, beat the eggs and gradually draw in the flour. With your hands, mix in as much of the flour as needed to make a rough dough. You may not need to incorporate all the flour. Or if the dough is too sticky, you may need to sprinkle over a little extra flour. As soon as the dough begins to form a ball turn it out onto a work surface lightly dusted with flour. Knead the dough until smooth, elastic and no longer sticky, about 10 minutes. Wrap in clingfilm and leave to rest for at least 30 minutes or up to 4 hours. (You can make the dough in two batches - mix 300 g of flour with 1/2 tsp of salt and 3 eggs, then repeat with the remaining 300 g of flower, salt and 3 eggs, for easier kneading].
Sprinkle some sea salt on pumpkin and put it in the oven to cook at 200C for about 40 minutes. Check if it's ready with a fork. It should be fairly soft.
While the pumpkin is cooking, set the ricotta cheese in a sieve lined with cheese cloth over a bowl for the extra liquid to drain.
When the squash is cooked, spoon out its flesh into a bowl, add the ricotta, a pinch of nutmeg, some salt and pepper and mix well.
Roll the pasta dough using a machine or a rolling pin into long sheets and place one sheet in a well-floured ravioli form. Press it into the form, so that little wells for the filling will form.
Spoon the ricotta and squash mix into the wells, but don't overfill them, because excess filling will spread around the dough when rolling. Brush the dough around the mix with water, and cover with another pasta sheet. Roll with the rolling pin on top to cut into individual ravioli. (Alternatively, simply lay a pasta sheet on a floured working surface, place teaspoons of the squash mis in 2 rows at 5 cm intervals, leaving a 2 cm border around the edges. Brush the dough around the edges with water. Top with another pasta sheet and press the edges together to dal. Cut into squares with a ravioli cutter or a knife].
To make the sage-butter sauce, melt the butter in a frying pan over medium heat. Add the sage leaves and cook, stirring occasionally, for 4-5 minutes until the sage is crisp and the butter is light golden. Don't  let your eyes off the pan at this stage, as butter and sage leaves burn easily.
Cook half the ravioli in a large saucepan of salted boiling water for 5-8 minutes or until al dente. Use a slotted spoon to transfer to a plate. Repeat with remaining pasta. Divide the ravioli among serving bowls and spoon over the sage-butter sauce.
Carrot Soup


Ingredients:
carrots, red beets, leeks, ginger, cilantro, olive oil flavored cooking spray

Directions:
Cut the carrots into 2 inch pieces.
Dice the beets.
Steam both together until tender, approximately 10 minutes.
Slice the leeks into thin pieces.
Spray a small skillet with non-stick olive oil.
Saute the leeks and ginger until the leeks are translucent.
In a food processor or blender, puree all ingredients together.
If you want a creamier textured soup, you may choose to puree the vegetables in the food processor (this will puree quickly and simply in 2 rounds] and then transfer to the blender.
The blender, being smaller, requires you to whip the soup in several smaller batches to make a truly creamy carrot soup.
Reheat and garnish with cilantro.
Traditional Pecan Pie Filling


Ingredients:
butter, dark brown sugar, salt, eggs, light corn syrup, vanilla, pecans

Directions:
Watch the video: https://www.momsheart.net/pecan-pie/.
Heat the oven to 375°F. Spread the pecans on a pan and toast them in the pre-heating oven. This will take 5-7 minutes. Watch the pecans carefully and stir a couple times to prevent burning. Let the nuts cool, then chop coarsely.
Partially bake the pie shell with pie weights (I cover the crust with foil or parchment paper then cover with pennies] for 20 minutes at 400°F and then without the weights for another 5 minutes.
In the meantime, melt the butter in a double boiler over simmering water. (I use a metal bowl that fits nicely in a saucepan, but doesn’t touch the water below.].
Remove from heat and stir in the brown sugar and salt. Beat in the eggs, then the corn syrup and vanilla.
Return over the hot water and stir until the mixture is shiny and hot to the touch, about 130°F. Remove from the heat and stir in the pecans.
When the pie shell is finished baking, remove from the oven and decrease the temperature to 275°F. Pour the pecan mixture into the hot pie shell and bake until the pie looks set, yet soft, when gently pressed with the back of a spoon…about 50-60 minutes.
Let the pie cool completely before serving…about 4 hours. If you want to serve the pie warm, cool completely first, so it is set. Then warm the pie in a 250°F oven for about 15 minutes.
Mock Nutella Spread


Ingredients:
hazelnuts, canola oil

Directions:
Place the hazelnuts in a dry skillet and toast over medium heat 2-4 minutes or until just starting to brown.
Place the hazelnuts and the chocolate chips in the work bowl of a mini food processor fitted with a metal blade. Process for 3-5 minutes until the mixture starts to become smooth. (the heat from the nuts and processing will melt the chocolate and help it become smooth].
Drizzle in 1/2 tablespoon of oil while continuing to process. If necessary, add another 1/2 tablespoon of oil until the mixture becomes smooth and spreadable.
Jalapeno Popper Mushrooms
Category: appetizers-and-snacks
By CookinBug

My husband loves stuffed jalapenos and I like stuffed mushrooms, so I came up with this recipe that combines the two. Leave some of the seeds or ribs in the jalapeno for more heat! I like to use Neufchatel cheese and turkey bacon for a lower fat version -- it's just as tasty!

Ingredients:
2 slices bacon
cooking spray
1 ½ teaspoons olive oil
8  mushrooms, stems removed and chopped and caps reserved
1 clove garlic, minced
1  jalapeno pepper, ribs and seeds removed, finely chopped
1 (3 ounce) package cream cheese, softened
3 tablespoons shredded Cheddar cheese
sea salt to taste
ground black pepper to taste

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon slices and set aside. Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Heat the olive oil in a skillet over medium heat. Stir in the chopped mushroom stems, garlic, and jalapeno; cook and stir until the mushrooms release moisture and soften, about 10 minutes. Transfer the mushroom mixture to a bowl, and stir in the cream cheese, cheddar cheese, and bacon. Season with salt and pepper. Spoon the cheese mixture generously into the reserved mushroom caps, and arrange the stuffed caps on the prepared baking dish. Bake in the preheated oven until cheese begins to brown, 15 to 20 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 8 mushrooms

Calories: 150.8
Fat: 13.4 g
Saturated fat: 6.9 g
Carbohydrates: 2.5 g
Sugars: 0.8 g
Dietary fiber: 0.5 g
Protein: 6.1 g
Cholesterol: 34.9 mg
Sodium: 287.7 mg
Steak Fajita Skillet


Ingredients:
flour tortillas, olive oil, green pepper, onion, soy sauce, brown sugar, chili powder, ground cumin, pepper, cornstarch, lime juice, pineapple, tomatoes

Directions:
In a large skillet, fry tortilla strips in 2 tablespoons oil on both sides for 1 minute or until golden brown.
Drain on paper towels.
In the same skillet, cook the chicken, beef, green pepper, onion, soy sauce, brown sugar, chili powder, cumin, and pepper in remaining oil for 3-4 minutes or until chicken is no longer pink.
In a small bowl, combine cornstarch, and lime juice until smooth, add to the pan.
Bring to a boil, cook and stir for 1 minute or until thickened.
Stir in pineapple, and tomato, heat through.
Serve with tortilla strips.
Broccoli Cheese Casserole


Ingredients:
broccoli, white rice, butter, onion

Directions:
Preheat oven to 350 degrees.
Cook rice, set aside.
While rice is cooking -- Place broccoli, butter, onion and salt and pepper in bowl. Microwave for 10 minute stir then microwave for 5 more minutes.
Microwave cheese wiz to melt.
Grease 9 x 13 baking pan.
Mix rice, cream of mushroom soup, cheese wiz and broccoli mixture together. Spread in pan.
Cover and bake 45 minutes. Uncover and bake 15 more minutes.
(note: you must use a shallow baking pan, I tried to bake in a deep casserole dish and it didn't solidify right].
Asian Inspired Salad


Ingredients:
romaine lettuce, snow peas, purple cabbage, celery, avocado, mayonnaise, honey, fresh ginger, red pepper flakes

Directions:
Put salad ingredients into a bowl.
Put dressing ingredients into a bowl and stir well to mix thorougly. Pour over salad and mix.
You can put in more red pepper flakes to the heat level you like. You can add more to the salad and make more dressing if you like.
Enjoy!
Grilled Korean Bulgogi Beef


Ingredients:
garlic cloves, pear, green onions, soy sauce, white sugar, rice wine, sesame seeds, fresh ginger, black pepper

Directions:
Combine all marinade ingredients. Add the sliced beef and marinate overnight in the fridge.
Grill quickly at high heat. The beef cooks very fast when it's sliced thin so don't wander away. It only takes a minute or 2 on each side!
Serve over noodles or rice or over greens for a delicious, Asian-style salad.
Impossible Burrito Bake


Ingredients:
Bisquick baking mix, water, salsa, cheddar cheese, ground beef, sour cream, tortilla chips

Directions:
Mix Bisquick, water and refried beans together and put it in the bottom of a greased pie plate.
Brown and drain seasoned ground beef; put on top of mixture in pie plate.
Add salsa and then cheese.
Bake, uncovered, for 30 minutes at 350 or till golden brown.
If you let it sit for about 15 minutes, it tends to cut more like a pie.
Serve with extra salsa, sour cream and tortilla chips.
Can be made the night before and refrigerated; then put in the oven.
Gluten-Free Apple Nut Muffins


Ingredients:
unsweetened applesauce, eggs, vanilla extract, apple cider vinegar, honey, old fashioned oats, flax seeds, baking powder, baking soda, salt, cinnamon, allspice, pecans, granny smith apple

Directions:
Preheat oven to 350.
Mix applesauce, eggs, milk,vanilla,vinegar, and honey in a small bowl.
Mix oats, flour, flax seeds, baking powder, baking soda, salt, nuts, and spices in a large bowl.
Mix wet ingredients into the dry and combine well.
Chop the apple into small pieces and fold into mixture.
Lightly grease a 12 muffin tin and fill cups, not mixing mixture between spooning.  If there is excess batter, leave for another small batch.  Do not over-stuff cups.
Bake 20 minutes or until done (if you place a toothpick down the center of a muffin, it should come out clean].
Allow to cool before removing from tin.
Easy Sausage Biscuit Bites
Category: appetizers-and-snacks
By Paula

This is an easy appetizer to serve at any gathering. I like to put a dot of sweet hot mustard on each bite after they are cooked, but it might be better to just offer the extra mustard for those who want it. Place a toothpick in each bite to serve.

Ingredients:
1 (12 ounce) can refrigerated biscuit dough (such as Pillsbury Grands Jr.®)
2 tablespoons sweet hot mustard
9 ounces fully cooked sausage links
4 teaspoons finely grated Parmesan cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spread each biscuit into a 2x4-inch oval using your hands. Brush hot mustard onto each biscuit. Place a sausage link across the short edge of each biscuit oval and roll up lengthwise. Cut each rolled biscuit into 4 round slices. Lay 'bites' onto a baking sheet. Sprinkle each 'bite' with Parmesan cheese. Bake in the preheated oven until biscuits are browned, 18 to 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 40 servings

Calories: 47.5
Fat: 2.6 g
Saturated fat: 0.7 g
Carbohydrates: 4 g
Sugars: 0.9 g
Dietary fiber: 0.1 g
Protein: 1.9 g
Cholesterol: 6.4 mg
Sodium: 127 mg
Tropical Martini


Ingredients:
"Amaretto"

Directions:
Either place amaretto and malibu in a shaker with ice, or directly into a well-chilled cocktail glass.
Either way, combine well and serve well-chilled.