xiaoxl/recipe_data huggingface dataset:
Crock-Pot Moroccan Chicken and Lentils


Ingredients:
chicken thighs, cornstarch, onion, garlic cloves, brown lentils, paprika, cinnamon, turmeric, cumin, ground coriander, chicken broth, salt, pepper, olive oil

Directions:
Spray the inside of the crock-pot with non-stick spray.
Use the onion slices to cover the bottom of the crock-pot, and then sprinkle the garlic slices on top. Sprinkle a small pinch of salt and pepper over the onions and garlic.
Rinse and pat dry the chicken thighs. Sprinkle with salt (lightly] and apply a thin dusting of cornstarch- rub in lightly.
Pre-heat a large non-stick skillet over medium high with the olive oil. Place chicken in pan with enough room for steam to escape. (You may have to brown in separate batches, depending on your pan and your chicken. You definitely don't want to crowd the pan; we are going for brown here, not steamed.] Cook until brown, about 3-5 minutes. Flip and brown on the other side. Remove from heat.
Mix the spices together in a small bowl. Sprinkle about 1/3 of the mix over the onions and garlic.
Place chicken in an even layer on top of onions in the crock-pot. Sprinkle 1/3 of the spices on the chicken.
Pour the lentils on top of the chicken and sprinkle the rest of the spices on top. Pour the chicken broth over the top, turn the crock-pot on high, and cover. Cook for about 4 hours.
I serve mine along with steamed couscous and roasted cauliflower.
Dutch Duo Penotti Chocolate Hazelnut X Chinese Snowy Mooncake


Ingredients:
rice powder, hot water, instant coffee powder, instant coffee powder, green beans

Directions:
Add hot water to premix powder, stir the mixture until it is smooth.
Add in adequate amount of solid vegetable oil, and then add bamboo charcoal powder / green tea powder / Café 99 Coffee Powder for colour, stir until it is smooth 3. Cover the snow-skin under normal temperature for 10 minutes.
Divide the skin into 8 portions, 25g each.
Divide the fillings into 8 portions, 25g each.
Flatten the skin, put the fillings inside, and seal it into a ball shape.
Put fried glutinous rice flour on the moon cake mold, put the dough inside, press it with pressure on the table and done!
Taste better when frozen.
Pimento Puffs


Ingredients:
sharp cheddar cheese, mayonnaise, chopped pimiento, cayenne

Directions:
Preheat the broiler with the rack 6 inches from the heat source. Line a baking sheet with foil.
In a bowl, stir the cheese, mayonnaise, pimentos, cayenne, salt, and pepper. Cut each roll in half horizontally, then cut each half into 4 triangles. Spread a dollop of the cheese mixture on each piece of bread and place on the prepared sheet.
Broil until bubbling and lightly browned, about 1 minute. Serve hot or warm.
Old-Fashion Rum Raisin Cookies


Ingredients:
raisins, water, rum, sugar, butter, margarine, egg, all-purpose flour, baking soda, baking powder, salt

Directions:
Heat raisins, water and rum to boiling in 1-quart saucepan; reduce heat. Simmer uncovered 20 to 30 minutes or until raisins are plump and liquid has evaporated. Cool raisins 30 minutes.
Heat oven to 375º. Beat sugar and butter in large bowl with electric mixer on medium speed about 3 minutes or until fluffy, or mix with spoon. Beat in egg. Stir in remaining ingredients. Stir in raisins.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until light brown. Remove from cookie sheet to wire rack.
Chili's Avocado-Ranch Dipping Sauce


Ingredients:
avocado, mayonnaise, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, dried dill weed, garlic powder, pepper

Directions:
Combine all ingredients in a bowl., Mix well., chill.
Pink Lady Salad


Ingredients:
cherry pie filling, sweetened condensed milk, crushed pineapple, Cool Whip, cream of coconut, maraschino cherry, pecans

Directions:
In a large bowl, combine cherry pie filling, condensed milk, pineapple, Cool Whip, cream of coconut, cherries and pecans.
Mix well and chill several hours.
Real Homemade Tamales
Category: world-cuisine
By SADDIECAT

I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. The pork can be substituted with either chicken or beef. This is great served with refried beans and a salad.

Ingredients:
1 ¼ pounds pork loin
1 large onion, halved
1 clove garlic
4  dried California chile pods
2 cups water
1 ½ teaspoons salt
2 cups masa harina
1 (10.5 ounce) can beef broth
1 teaspoon baking powder
½ teaspoon salt
⅔ cup lard
1 (8 ounce) package dried corn husks
1 cup sour cream

Directions:
Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then  reduce heat to low and simmer until the meat is cooked through, about 2 hours. Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce. Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the  , baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour. Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

Prep time: 35 mins
Cook time: 3 hrs
Total time: 3 hrs 35 mins
Yields: 16 tamales

Calories: 235.9
Fat: 16.6 g
Saturated fat: 6.9 g
Carbohydrates: 12.6 g
Sugars: 0.4 g
Dietary fiber: 2.1 g
Protein: 9.1 g
Cholesterol: 36.8 mg
Sodium: 401.4 mg
Warm Blueberry Cobbler
Category: desserts
By Dawn

Delicious blueberry cobbler with only 6 simple ingredients. Turns out well with fresh or frozen blueberries. Serve warm with whipped cream or vanilla ice cream.

Ingredients:
3 cups blueberries
1 tablespoon lemon juice
1 cup all-purpose flour
1 cup white sugar
1  egg, beaten
6 tablespoons melted butter

Directions:
Preheat oven to 375 degrees F (190 degrees C). Place blueberries in a 6x10-inch baking dish. Sprinkle lemon juice over blueberries. Whisk flour, sugar, and egg together in a bowl until mixture resembles coarse crumbs; spread over blueberries. Drizzle butter over flour mixture. Bake in the preheated oven until cobbler is bubbling, about 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 12 servings

Calories: 180.3
Fat: 6.4 g
Saturated fat: 3.8 g
Carbohydrates: 30 g
Sugars: 20.4 g
Dietary fiber: 1.2 g
Protein: 1.9 g
Cholesterol: 30.8 mg
Sodium: 47.3 mg
Asian Snow Peas and Carrots


Ingredients:
water, soy sauce, cornstarch, carrot, water, snow pea pods, walnuts, butter, margarine

Directions:
In a custard cup stir together 1/4 c water, soy sauce, cornstarch, and crushed red pepper.
Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds.(You can also just put this mixture in a saucepan and thicken it.].
Saute carrot in a little oil over medium heat.
Add snow peas and walnuts.
Saute till the vegetables are crisp-tender.
Add soy sauce mixture and serve immediately.
Picnic Sausage Bread
Category: main-dish
By Veronica

This quick and easy recipe is great for outdoor picnics, ball games, or when you are out fishing! Feel free to add your favorite pizza toppings in the roll!

Ingredients:
1 pound Italian sausage roll (such as Jimmy Dean®)
1 (13.8 ounce) package refrigerated pizza dough (such as Pillsbury®)
2 cups shredded mozzarella cheese
1 tablespoon olive oil, or as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cook and stir sausage in a skillet over medium heat until crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Spread pizza dough evenly onto a 9x13-inch baking sheet; sprinkle with sausage and mozzarella cheese. Roll the dough around the sausage and mozzarella, using the method similar to rolling a cinnamon roll. Crimp the roll closed; place seam side down on baking sheet. Brush the roll with olive oil. Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 349.9
Fat: 18.6 g
Saturated fat: 6.8 g
Carbohydrates: 25.6 g
Sugars: 3.2 g
Dietary fiber: 0.7 g
Protein: 18.6 g
Cholesterol: 40.4 mg
Sodium: 973 mg
Herbes De Provence


Ingredients:
thyme, chervil, rosemary, summer savory, tarragon, marjoram, oregano, mint, bay leaves

Directions:
"Mix together all of the ingredients and store in a tightly sealed container."
Green Bean Fries With Spicy Mayo


Ingredients:
mayonnaise, chipotle chile, flour, cornmeal, kosher salt, pepper, buttermilk, green beans

Directions:
Heat oil in a medium saucepan over medium heat until it reaches 375 degrees F on a deep-fry thermometer (oil temp will drop slightly with addition of green beans -- maintain at 350 degrees F]. Reduce heat to low if it gets too hot.
Meanwhile, combine mayonnaise and chipotle in a small bowl; set aside.  Mix 1/2 cup flour; the cornmeal salt and pepper in a medium bowl.  Put remaining 1/2 cup flour in a second bowl and buttermilk in a third bowl.
Working with about 10 beans at a time, dust beans with flour, dip in buttermilk, then dredge in cornmeal mixture, breaking clumps apart as needed.
Carefully drop beans into hot oil, turning to keep them from sticking.  Fry beans until golden brown, about 3 minutes, increasing or reducng heat as needed to keep oil at 350 degrees F.  Using a slotted spoon, transfer beans to a tray lined with paper towels.  Serve with spicy may on the side.
Pineapple Angel Food Cupcakes


Ingredients:
"crushed pineapple"

Directions:
Mix pineapple and angel food cake mix in a large bowl., Fill a 24 cupcake tins with liners and fill each tin approximately halfway., Bake at 350 degrees for about 12-15 minutes.
NuWave Deluxe Air Fried Chicken


Ingredients:
chicken, low-fat buttermilk, egg

Directions:
1. Place 4 thawed pieces of chicken in a Ziploc bag. Add one tablespoon of Ranch dressing mix(or other seasoning as desired] to bag and shake in order to coat chicken. Add 1/2 cup of low-fat buttermilk to Ziploc. Remove excess air and close bag. Let refrigerate overnight. (This step can be skipped if time is an issue. Skip to step 2.
2. When chicken is marinated, set up the dipping bowls.
1st Bowl-1 egg and one egg white (Whisked well].
2nd Bowl- 1/2 Cup Bread Crumbs mixed with 2 tablespoons of dry Ranch Dressing mix (or other seasoning] and 1/2 teaspoon of garlic salt.
Spray the 4" rack (3" if using Elite] generously with cooking spray. This prevents the coating from sticking to rack.
3. Let milk drip off pieces and beginning one at a time, roll them in the egg mix. Once covered, move piece to breading bowl.
4. Put one piece at a time in breading bowl and shake around until well-covered.
5. Place chicken on 4" rack (3" if using Elite] with the main skin sides down. Spray chicken generously with butter cooking spray. This will allow the chicken to crisp up and keep crumbs from flying around in the oven.
6. Set for 15 minutes at Power Level High (350 degrees for Elite] and start. When done, flip pieces over and set for another 15 minutes at Power Level High. If you desire crispier chicken, set the Elite for 375 degrees.
*It is important to remove the dome as soon as the timer beeps. This will keep the chicken from getting soggy from all of the steam.
Drunken Potatoes


Ingredients:
potatoes, vermouth, butter

Directions:
Peel and slice the potatoes thinly.
Preheat the oven to 375 degrees.
Put the potato slices in a pie plate you've sprayed with cooking spray (or greased].
Overlap the slices.
Pour the vermouth over the potatoes.
Sprinkle with salt and pepper.
Dot with butter.
Bake them, uncovered, for 30 to 40 minutes or until they are tender.
Irish Fisherman's Stew


Ingredients:
thyme, onion, garlic clove, flour, low sodium chicken broth, corn, new potato

Directions:
sprinkle thyme over both sides of fish., in a large saucepan cook fish in 1 tablespoon of hot oil., heat remaining oil and add onion and garlic and cook until tender., stir in flour and cook 1 minute., add chicken broth , stir in corn and potatoes., remove skin and bones from fish and add to pot., Simmer 35 minutes stirring often.
Orange Butter Carrots


Ingredients:
carrots, butter, brown sugar

Directions:
Boil carrots in orange juice until they are tender, but not squishy (30 minutes].
Add butter and brown sugar, and reduce liquid til creamy (about 10 mins].
Bacon Wrapped Chicken Roulade


Ingredients:
chicken breasts, cremini mushrooms, egg, seasoned croutons, parmesan cheese, kosher salt, black pepper

Directions:
Pre-Heat oven to 350ºF.
Dice 4 strips of bacon into small pieces and brown over medium heat in a large sauté pan.
Once bacon pieces are browned and crisp, strain and reserve grease and add bacon bits to the work bowl of a food processor.
Add about 1 tablespoon of bacon grease back to the sauté pan and sauté 1/3 of the mushrooms with a pinch of salt until they are browned and reduced in size by about half.
Add the mushrooms to the food processor and repeat cooking the next third of the mushrooms same as before. Repeat until all the mushrooms are cooked and in the food processor.
Add the croutons, egg, grated cheese, and the 1/2 teaspoon of salt and pepper to the food processor. Process until the mixture forms a smooth paste.
Butterfly the chicken breast and lay them open on the cutting board.
Add 1/4 of the mushroom mixture to each chicken breast.
Roll the chicken breat around the filling and then wrap each roll with bacon.
Secure the bacon strips with toothpicks or tuck the ends under other wraps to hold in place. You want the end product to be a tight, firm roll that will be easy to pick up with tongs.
Brown the rolls, two at a time in the large sauté pan until the are evenly browned on all sides.
Put the chicken roulades on a parchment lined sheet pan and bake in the oven until the chicken reaches an internal temperature of 170°F Should take about 15 minutes.
Mediterranean Stuffed Potato Dumplings With Mushroom Cream Sauce


Ingredients:
eggs, sea salt, frozen spinach, all-purpose flour, parmesan cheese, sun-dried tomato packed in oil, dried basil, bacon, heavy whipping cream, salt, chives, green onion

Directions:
Combine goat cheese, sundried tomatoes and basil in a bowl, set aside.
Place potatoes in a large covered microwave safe bowl. Microwave for six minutes or until potatoes are very soft, cool to room temperature. Add eggs to bowl, beat mixture until potatoes and eggs are well combined. Add salt, pepper and spinach, continue beating. Slow down mixer, or stir in flour and parmesan cheese to create stiff dough.
Divide dough into 10 balls; flatten into ¼ “thick circles. Place cheese filling in the middle of each circle. Pinch edges up around filling to create a ball, roll in palms to smooth.
Fill a large pot half way with water, bring to a gentle boil. Add dumplings, cook for 10 minutes or until cooked through. Remove each dumpling from water with a slotted spoon.
Using medium high heat in a heavy skillet, add diced bacon. Cook until bacon is crisp. Remove bacon, and all but 2 tablespoons of bacon drippings from pan. Add onion to skillet, cook until onion is softened. Add mushrooms to pan and continue to cook for additional four minutes or until mushrooms are browned around edges and cooked through. Add cream to pan. Cook until cream is reduced and thickened, about 10 minutes. Salt to taste.
To assemble place dumpling on plate, cover with sauce.  Sprinkle with reserved bacon and diced chives. Great served as a side dish, or even as a main course!
Leftover Scalloped Potato Soup
Category: soups-stews-and-chili
By CANUCKLEHEADMOM

This is a great soup for using up yesterday's leftovers. Try making my 'Really Good Scalloped Potatoes' recipe, then whip up this soup with the leftovers. A very versatile and easy recipe, add, omit, experiment! Serve with crusty buttered bread.

Ingredients:
4 cups leftover scalloped potatoes
4 cups chicken broth, or as needed
1 tablespoon garlic powder
salt and pepper to taste
1 cup cubed cooked ham  (Optional)
1 cup shredded Cheddar cheese
¼ cup grated Parmesan cheese

Directions:
Place the scalloped potatoes into a large pot, and pour in enough chicken broth to cover the potatoes completely. Season with garlic powder, salt and pepper. Add ham if using. Bring to a boil, and reduce heat to low. Stir in the Cheddar and Parmesan cheese, and simmer for about 10 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 servings

Calories: 314.3
Fat: 19 g
Saturated fat: 10.7 g
Carbohydrates: 19.1 g
Sugars: 0.5 g
Dietary fiber: 3.2 g
Protein: 16.4 g
Cholesterol: 60 mg
Sodium: 1042.9 mg
Mabel's Cookies


Ingredients:
butter, shortening, white sugar, brown sugar, eggs, baking soda, baking powder, flour, cinnamon, nutmeg, allspice, clove, ginger, salt

Directions:
Cream fats and sugars.
Add eggs.
Sift dry ingredients and gradually add to sugar mixture.
Stir in nuts.
Form dough into rolls about 1.5 to 2 inches in diameter, roll in wax paper.
Chill several hours or overnight.
Slice into 1/4 inch rounds, bake at 400 degrees until browned. (It depends on your oven and how thick your slices are.].
Heide's Kentucky Derby Dessert
Category: desserts
By Heide F

This is a pie traditionally served at the annual Kentucky Derby for 50 years.

Ingredients:
1 ¼ cups chopped pecans
4 large eggs
¾ cup brown sugar
¾ cup light corn syrup
½ cup all-purpose flour
½ cup butter, melted and cooled
¼ cup white sugar
2 tablespoons bourbon
1 ½ teaspoons vanilla extract
¾ cup miniature semisweet chocolate chips
1 (9 inch) unbaked deep dish pie crust

Directions:
Preheat oven to 300 degrees F (150 degrees C). Spread pecans over a cookie sheet. Bake pecans in preheated oven until toasted, about 1 hour, stirring every 15 minutes. Check pecans after 30 minutes. Allow pecans to cool completely. Increase oven temperature to 350 degrees F (175 degrees C). Whisk eggs, brown sugar, light corn syrup, flour, butter, white sugar, bourbon, and vanilla extract together in a bowl until smooth. Fold pecan pieces and chocolate chips into the egg mixture until combined; pour into prepared pie crust. Bake in preheated oven until pie is set, 50 to 60 minutes. Serve warm or chilled.

Prep time: 15 mins
Cook time: 1 hr 50 mins
Total time: 2 hrs 5 mins
Yields: 1 9-inch pie

Calories: 520.8
Fat: 30.8 g
Saturated fat: 11.5 g
Carbohydrates: 58.7 g
Sugars: 30.8 g
Dietary fiber: 2.4 g
Protein: 5.9 g
Cholesterol: 98.8 mg
Sodium: 231.1 mg
Jumbo Sour Cream Blueberry Muffins
Category: bread
By thedailygourmet

These jumbo muffins are packed full of blueberries! While they can be made into regular size muffins, I prefer jumbo muffins, especially because most people won't stop at one regular size muffin!

Ingredients:
2  eggs
1 cup sugar  (Optional)
1 cup sour cream
½ cup applesauce
½ teaspoon almond extract
1 ½ cups all-purpose flour
½ cup whole wheat flour
½ teaspoon salt
½ teaspoon baking soda
1 cup blueberries
1 tablespoon whiskey barrel smoked sugar (from Savory Spice Shop®)  (Optional)

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease 6 jumbo muffin cups with cooking spray or line with paper liners. Beat eggs in a large bowl with an electric mixer, gradually adding sugar, until thick and lemon-colored. Mix in sour cream, applesauce, and almond extract. Combine flour, whole wheat flour, salt, and baking soda in a separate bowl. Stir into the creamed mixture just until dry ingredients are moist. Mixture will be lumpy; do not overmix! Gently fold in blueberries. Spoon batter into the prepared jumbo muffin cups. Sprinkle whiskey barrel smoked sugar over the top of each muffin. Bake in the preheated oven until tops spring back when lightly pressed, about 28 minutes. Cool in the cups for 5 minutes. Transfer to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 jumbo muffins

Calories: 414.1
Fat: 10.3 g
Saturated fat: 5.6 g
Carbohydrates: 74.1 g
Sugars: 40.2 g
Dietary fiber: 2.9 g
Protein: 8.1 g
Cholesterol: 78.9 mg
Sodium: 344.1 mg
Rum Fruitcake


Ingredients:
dried mango, currants, coconut, dried papaya, orange zest, rum, rum, butter, sugar, salt, egg, vanilla, flour, baking powder, baking soda, sour cream

Directions:
soak mango, papaya, currants and zest in 1/2 cup rum (while you prepare the rest of the ingredients].
cream butter and sugar.
Add egg, vanilla and sour cream.
sift together flour, salt, baking soda, baking powder.
Add butter and flour mixture together.  Stir.
Add fruit mixture and coconut.
(if too dry add just a little more rum!].
Place mixture in a bundt pan.
Bake at 325 degrees 1 1/2 hours or until cake is done!
While cake is warm, poke holes in the top with tooth pick and sprinkle remaining 3 tbls rum.
Smothered Pork Chops


Ingredients:
center-cut pork chops, garlic powder, seasoning salt, egg, flour, olive oil, chicken broth, soy sauce, flour, cold water

Directions:
Preheat oven to 350 degrees.
Rinse pork chops, pat dry and season both sides with garlic powder and seasoning salt. Place the beaten egg in a small bowl. Dredge pork chops lightly in flour, dip in egg and coat with bread crumbs.
Heat olive oil in a medium skillet over medium-high heat. Fry the pork chops 4-5 minutes per side, or until breading appears well browned. Transfer the chops to a 9 x 9 in baking dish and cover with aluminum foil.
Bake for 1 hour. During last 15 minutes combine chicken broth, beef base, honey Dijon mustard and soy sauce in same skillet used for frying pork chops. Whisk 3 tablespoons flour with 1/4 cup cold water add to mixture to make sauce. Cook on medium heat until boiling. Boil for 1 minute.
Cover pork chops with the sauce, replace foil and bake for about another 25 minutes.
Texas Sheet Cake With Frosting


Ingredients:
unsalted butter, water, sugar, flour, salt, eggs, baking soda, sour cream, vanilla, butter, milk, milk, confectioners' sugar, vanilla, pecans

Directions:
Cake:  Combine butter, water and cocoa in saucepan over medium heat; heat until butter melts.  Add sugar, flour, salt, eggs, soda, sour cream and vanilla; mix well.
Pour into 15x10x1-inch jelly roll pan.  Bake 350 degrees for 20 minutes.
While cake is baking make frosting:
Combine butter, cocoa and milk in medium saucepan; bring to boil.
Add remaining ingredients (reserving pecans for garnishing]and mix well with electric mixer.
Remove cake from oven and while hot, spread frosting over the hot sheet cake.
Sprinkle with chopped pecans.