xiaoxl/recipe_data huggingface dataset:
Chicken Penne Italiano
Category: world-cuisine
By Jeanine Farrar Bubick

An Italian version of stir-fry, this tasty dish mixes cubed, boneless chicken and penne pasta with red and green peppers, garlic, tomatoes, oregano, and basil for an easy weeknight supper.

Ingredients:
8 ounces dry penne pasta
1 tablespoon cornstarch
1 (15 ounce) can chicken broth
2 tablespoons olive oil
1 tablespoon garlic, minced
4  skinless, boneless chicken breast halves - cut into cubes
1  onion, sliced
½  green bell pepper, seeded and thinly sliced
½  red bell pepper, seeded and thinly sliced
1 (16 ounce) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
¼ cup  medium-dry white wine
½ cup freshly grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until al dente, 8 to 10 minutes. Drain, and reserve pasta. Whisk the cornstarch and chicken broth together in a bowl until smooth. Set aside until needed. Heat the olive oil in a skillet over medium heat. Add the garlic and chicken; stir and cook until the chicken is no longer pink and juices run clear, about 10 minutes. Stir in the onion, and green and red peppers; cook until tender, about 5 minutes. Stir in the tomatoes, and simmer for 10 minutes. Pour in the  chicken broth mixture and wine, if desired, and season with oregano and basil. Stir in the cooked pasta, and simmer over medium heat until thoroughly heated through, about 5 minutes. Serve garnished with Parmesan cheese.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 4 servings

Calories: 527.4
Fat: 15 g
Saturated fat: 4.2 g
Carbohydrates: 56.4 g
Sugars: 8.7 g
Dietary fiber: 4.8 g
Protein: 39.3 g
Cholesterol: 80.9 mg
Sodium: 926.7 mg
Ww 5 Points - Stuffed Apples


Ingredients:
apples, lemon juice, prunes, walnut pieces, honey, ground cinnamon, water

Directions:
Position rack in center of oven and preheat oven to 375°F
Use a melon baller to core the apples: Start at the top by the stem and scoop down into the flesh, pulling up the core and hollowing out the apple without breaking through the sides or the bottom.
Leave at least 1/2 inch apple flesh at the bottom.
Rub the lemon juice over the exposed apple flesh.
Mix the prunes, walnuts, honey, and cinnamon in a small bowl; stuff a quarter of the mixture into each apple.
Set apples in a 9-inch baking dish or other small roasting pan.
In a small bowl, whisk together water and orange juice, and pour over the apples.
Bake until soft, basting often with the pan juices, about 1 hour.
Cool at least 10 minutes before serving.
5 Points per serving.
Special Deviled Eggs
Category: appetizers-and-snacks
By Sara

Horseradish sauce and sweet relish sets these deviled eggs apart from the rest!

Ingredients:
6  eggs
¼ cup mayonnaise
2 tablespoons finely chopped onion
3 tablespoons sweet pickle relish
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
paprika, for garnish
salt and pepper to taste

Directions:
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut lengthwise. Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with mayonnaise, onion, sweet pickle relish, horseradish and mustard. With a fork or pastry bag, fill the egg halves with the yolk mixture. Garnish with paprika, salt and pepper. Chill until serving.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 6 servings

Calories: 151.3
Fat: 12.4 g
Saturated fat: 2.7 g
Carbohydrates: 4 g
Sugars: 3 g
Dietary fiber: 0.3 g
Protein: 6.6 g
Cholesterol: 189.5 mg
Sodium: 220 mg
Super Duper Bean Salad
Category: salad
By jessica

Bean salad with TONS of beans in it. It's just super duper!

Ingredients:
1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15 ounce) can lima beans, drained
1 (15 ounce) can green beans, drained
1 (15 ounce) can garbanzo beans, drained
1  sweet onion, chopped
1  green bell pepper, chopped
1  red bell pepper, chopped
¾ cup white sugar
⅔ cup distilled white vinegar
½ cup vegetable oil
½ teaspoon dried dill weed
½ teaspoon dried rosemary
½ teaspoon dried basil
salt to taste

Directions:
Mix beans with onion and bell peppers in a large bowl. In a small saucepan, combine vinegar, oil, sugar, and herbs.  Season to taste with salt.  Stir over medium heat until sugar dissolves; do not boil. Pour warm dressing over bean mixture, and marinate for at least 2 hours in the refrigerator before serving.

Prep time: 5 mins
Cook time: 5 mins
Total time: 2 hrs 10 mins
Yields: 6 servings

Calories: 470.6
Fat: 19.4 g
Saturated fat: 2.5 g
Carbohydrates: 65.3 g
Sugars: 29.3 g
Dietary fiber: 12.6 g
Protein: 11.3 g
Sodium: 951.8 mg
Earl's Warm Spinach and Artichoke Dip


Ingredients:
frozen spinach, light cream cheese, feta cheese, pre-shredded mozzarella cheese, milk, salt, fresh black pepper, garlic powder, basil, olive oil

Directions:
Purée spinach and artichokes (drained] in blender, melt cream cheese in microwave if needed and blend in, add milk to let it blend but do not let it get too runny, should still be quite thick at this stage.
Remove from blender and stir in feta, mozzarella, and herbs to taste.
Heat in microwave until bubbly. It's best to serve a bit at a time unless you have a huge crowd since it cools quickly and isn't as good that way.
To make pita chips: spray or lightly brush pita pockets with olive oil or butter and dust with salt and pepper. Cut each into 4 triangles and arrange on a baking sheet. put under broiler, oil side up, for 2 min or until crispy and golden-WATCH CAREFULLY! They burn very quickly.
Checkerboard Orzo Salad


Ingredients:
fresh tomatoes, coarse salt, fresh ground black pepper, fresh thyme leave, orzo pasta

Directions:
Cut the tomatoes into 1/3" cubes; place in a bowl and sprinkle with salt, pepper and thyme leaves; set aside at room temperature for 1 hour.
Boil orzo in salted water until tender; drain and return to the pot off the heat; stir until moisture is evaporated; add goat cheese and stir until melted.
Add half of the tomatoes and all the juices; toss gently to combine and season with salt to taste; pour salad onto serving platter and top with remaining tomatoes.
Serve warm or at room temperature.
Winter Loaded Potato Soup


Ingredients:
bacon, russet potatoes, onion, garlic cloves, all-purpose flour, low sodium chicken broth, heavy cream, fresh thyme, sharp cheddar cheese, sour cream, ground black pepper, scallions

Directions:
Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. While bacon is cooking, use vegetable peeler to remove wide strips of potato peel; reserve peels. Cut peeled potatoes into 3/4-inch pieces. Using slotted spoon, transfer bacon to plate lined with paper towels. Add reserved potato skins to bacon fat in pot and cook until crisp, about 8 minutes. Using slotted spoon, transfer potato skins to plate with bacon.
Add onion to fat remaining in pot and cook over medium heat until golden, about 6 minutes. Stir in garlic and flour and cook until fragrant, about 1 minute. Gradually whisk in broth and cream, stir in thyme and potatoes, and bring to boil over high heat. Reduce heat to medium-low, cover pot, and cook until potatoes are tender, about 7 minutes.
Discard thyme and transfer 2 cups cooked potatoes to bowl. Puree remaining soup in batches in blender until smooth. Return to pot and warm over medium-high heat. Off heat, stir in cheese until melted, then whisk in sour cream. Return reserved potatoes to pot and season soup with pepper. Ladle soup into bowls, garnishing with bacon, fried potato skins, scallions, cheese, and sour cream.
To reheat leftover portions, gently warm the soup in a saucepan over medium heat until steaming. Do not let the soup boil, which will cause the sour cream to separate.
Creamy Pepper Dressing


Ingredients:
mayonnaise, sour cream, milk, cider vinegar, fresh coarse ground black pepper, garlic powder

Directions:
Mix mayonnaise and sour cream together till smooth., Stir in remaining ingredients.
Trout With Fennel


Ingredients:
bacon, fennel bulb, onion, salt, pepper, cilantro, trout fillets, lemon wedge

Directions:
Preheat oven to 400 degrees F.
In a skillet over medium heat cook bacon until crisp. Remove bacon from skillet, reserving drippings. Drain bacon on paper towels and crumble bacon.
Add fennel and onion to pan; sprinkle with salt and  cook  until browned (8-10 minutes]. Transfer to bowl and season with pepper and stir in the cilantro.
On a greased (or coated with Pam] and foil-lined baking sheet, place two trout fillets, cover with the vegetable mixture and then cover with the remaining fillets. Roast for 15 minutes or until opaque. Serve with lemon wedges and crumbled bacon.
Sunday's Hearty Miso Soup (Tofu, Seaweed, Mushrooms, Etc.)


Ingredients:
nori, extra firm tofu, water, baby portabella mushrooms, white button mushrooms, green onions, scallions, instant miso soup mix

Directions:
Boil the water in a stock type pot.
Add the tofu, cleaned mushrooms, scallions and miso.
Put the heat on low for about 30 minute covered, for this will leave the mushrooms still a little chewy and not completely soft (I like them this way -- cook longer if you want to].
Place the torn nori into cold water until is fluid like and add to the stock pot (making sure it is not boiling otherwise it will fall apart].
Waiting 5 - 10 min for the nori to heat up and then serve and enjoy!
Add more scallions to garnish if you want.
Nestles Fudge Frosting


Ingredients:
milk, butter, chocolate chips, vanilla, confectioners' sugar

Directions:
combine milk and butter, bring JUST to the boil., remove from heat., add chips., vanilla, stir just until thick enough  to spread, enough for 9 inch cake.
Spicy Hummus


Ingredients:
olive oil, garlic cloves, salt, black pepper, dried ancho pepper, cumin, sesame seeds, chickpeas

Directions:
Drain 1 can of chick peas and use the other with the liquid., Add ingredients to blender in order listed., Mixture will be very thick and may need tamping., Blend until smooth., Taste, and adjust seasoning to your liking., This makes a large batch of hummus. It keeps very well in the fridge.
Apricot Almond Tartlets


Ingredients:
flour, granulated sugar, orange zest, butter, almond paste, butter, confectioners' sugar, egg, vanilla extract, orange zest

Directions:
To make dough, in the bowl of a food processor, pulse flour, granulated sugar, and orange zest together until just blended.
Scatter butter over flour mixture and pulse until mixture has the consistency of cornmeal.
While pulsing, pour egg white through feed tube.
Process until dough forms a ball.
Transfer to a lightly floured surface and, with the heel of your hand, press dough together until it is smooth and cohesive.
Position rack in lower third of oven; preheat to 350° degrees F.
Have a 12-well mini-tart plaque nearby.
Use 1 level tablespoon of dough for each tartlet.
Roll dough between your palms to form a smooth ball.
With index finger, press center of dough ball into well, then press dough up the sides to distribute evenly.
To make almond filling, in the bowl of a food processor, pulse almond paste, butter, confectioners' sugar, egg, egg yolk, vanilla and orange zest together until smooth.
Spoon about 2 level tablespoons of filling into each shell.
(I just use a heaping tablespoon] Then spoon about 1/2 teaspoon apricot preserves in the center of each filled tartlet.
Bake until filling and edges of crusts are golden, 22-25 minutes.
Transfer plaque to a wire rack and cool about 10 minutes, then remove tartlets and place on rack to cool completely.
Repeat with remaining dough, filling and preserves.
Before serving sprinkle tartlets with confectioners sugar.
Smooth Buttercream Frosting
Category: desserts
By morabam2011

This flavorful icing is ideal for decorating. It may be refrigerated in an airtight container for up to a week. Re-whip before using.

Ingredients:
½ cup vegetable shortening
½ cup butter
1 ½ teaspoons vanilla extract
5 cups confectioners' sugar
3 tablespoons milk

Directions:
Beat shortening and butter in a large bowl with an electric mixer until smooth, about 3 minutes; stir in vanilla extract. Beat sugar, one cup at a time, into butter mixture on medium speed. Add milk and beat on high speed until light and fluffy. Keep icing covered with a damp cloth until ready to decorate. For best results, keep icing refrigerated when not using.

Yields: 3 -1/2 cups

Calories: 262.5
Fat: 12.3 g
Saturated fat: 5.3 g
Carbohydrates: 39.2 g
Sugars: 38.6 g
Protein: 0.2 g
Cholesterol: 15.5 mg
Sodium: 42.5 mg
Dead Sea Babaganoush


Ingredients:
eggplants, garlic cloves, kosher salt, mayonnaise

Directions:
1. Preheat oven to 425 degrees.
2. Place eggplant and garlic in a large baking pan. Toss with oil and salt.
3. Bake, uncovered for 40-50 minutes or until eggplant is golden brown and the smaller pieces around the edges begin to blacken. Halfway through the baking process use a metal spatula to stir and turn the eggplant, scraping stuck pieces from the bottom of the pan.
4. Remove from oven. While eggplant is still warm, add mayonnaise. Stir gently until incorporated.
5. Chill thoroughly.
No Bake Peach Cheesecake


Ingredients:
graham crackers, margarine, cream cheese, powdered sugar, Cool Whip, water, cornstarch, sugar

Directions:
Crust:
Combine crumbs and margarine pressing all but 1/3 cup in bottom of 9x13-inch pan.
2nd layer:
Mix cream cheese and sugar together and fold in Cool Whip.
Spread over crust and chill.
3rd layer:
Put water, cornstarch, and sugar in sauce pan boil until thick.
Add Jello; chill. Cut up peeled peaches, add to Jello mixture. Pour over cream cheese mixture and sprinkle remaining crumbs over top.
Refrigerate until served.
Mamma Maculan's Winter Fruitcake


Ingredients:
unsalted butter, pears, apples, sugar, golden raisins, sweet dessert wine, vanilla extract, ground cinnamon, eggs, lemon, zest of, salt, confectioners' sugar, seedless grapes

Directions:
Preheat oven to 400 degrees.  Butter a 9" cake pan and coat the bottom and sides with a thin layer of bread crumbs.  Place the pears, apples, butter, and sugar in a 1-quart pot; cook over medium heat, covered, until the fruit breaks down into a puree, about 20 minutes, stirring often and removing the lid if the mixture becomes too liquid; cool to room temperature.
Meanwhile, soak the raisins in the Torcolato.  Heat the milk in a saucepan with the vanilla extract, and cinnamon; put the breadcrumbs in a bowl and pour the hot milk over them; set aside for 30 minutes to let the bread crumbs absorb the milk.  In a large bowl, beat the eggs with the fruit puree, lemon zest and salt using a wire whisk.  Using a wooden spoon, fold in the bread crumbs and raisins, including the Torcolato used to soak the raisins.  Pour the mixture into the prepared cake pan and smooth the top with a rubber spatula.
Bake for 40 minutes, or until a toothpick inserted in the center of the cake comes out clean; cool on a rack and unmold.  Dust the cake with the sifted confectioner's sugar and garnish with the grapes.  Serve with glasses of the same dessert wine used in the cake.
Kotopita (Chicken Phyllo Pie)


Ingredients:
boneless chicken breasts, olive oil, onions, leeks, cinnamon, nutmeg, long grain rice, dried mint, golden raisin, parmesan cheese, eggs, salted butter, olive oil, phyllo pastry sheet

Directions:
Heat the olive oil in a large sauté pan over medium-high heat. Add the onions and leeks and sauté until the onions are translucent and the leeks are tender. This should take about 10 minutes.
Add the cinnamon, nutmeg, rice, mint, and raisins. Stir.
Remove from the heat and allow the mixture to cool slightly.
Put the shredded chicken, eggs, and grated cheese in a large mixing bowl. Mix until well combined. Add the onion and leek mixture and mix well.
Season with salt and pepper to taste.
Preheat the oven to 350°F
Lightly grease a 9"x13" pan. Place a layer of the phyllo sheets on the bottom of the pan. Brush the sheets with the butter/olive oil mixture.
Add the chicken mixture, making sure to spread in an even layer, and top with a layer of phyllo sheets.
Bake for 40 minutes, or until golden brown.
Slow Cooker Cheesy Hash Brown Potatoes
Category: side-dish
By KHardy

This a quick and easy slow cooker recipe, great for potlucks and game day parties. I use a slow cooker liner for easy clean up. Be creative and use different types of cheese or even hash browns for a kick.

Ingredients:
1 (30 ounce) package frozen shredded hash brown potatoes
½ cup butter, melted
2 (10.75 ounce) cans  condensed cream of chicken soup
¾ cup sour cream
2 cups shredded Cheddar cheese

Directions:
Place frozen hash browns in a slow cooker. Pour melted butter over hash browns. Pour in cream of chicken soup and sour cream, stirring between each addition. Add Cheddar cheese. Cook on Low for 4 to 5 hours. Stir mixture after 2 hours of cooking.

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

Calories: 335.7
Fat: 29.3 g
Saturated fat: 16.3 g
Carbohydrates: 21.1 g
Sugars: 0.4 g
Dietary fiber: 1.2 g
Protein: 9 g
Cholesterol: 58.3 mg
Sodium: 655.4 mg
Beef Spanish Rice


Ingredients:
ground beef, green bell pepper, onion, rice, beef broth, tomato sauce, tomato paste, diced tomatoes, diced green chilies, garlic clove, pepper, red pepper flakes, fresh cilantro

Directions:
1.  Brown the ground beef with the bell pepper and onion until the beef is no longer pink and the onions are translucent.
2.  Drain ground beef and return to pan.
3.  Add remaining ingredients (except for cilantro].  Bring to a boil, then cover and simmer for 30 minutes or until rice is done.
4.  Garnish with fresh chopped cilantro.
Homemade Almond Paste


Ingredients:
confectioners' sugar, salt

Directions:
Place almonds in a food processor; cover and process until smooth.
Add the confectioners' sugar, egg white, extract and salt; cover and process until smooth.
Divide almond paste into 1/2 cup portions; place in airtight containers.
Refrigerate for up to 1 month or freeze for up to 3 months.
Quick Oatmeal Pancakes
Category: breakfast-and-brunch
By CASSIEBEL

My husband used to not like pancakes and absolutely hate pancake syrup until I had him try the oatmeal pancake with mango or blueberry sauce. Now he regularly asks me to make some for breakfast. Serve warm with your favorite syrup or sauce.

Ingredients:
1 cup milk
⅔ cup quick-cooking oats
⅔ cup all-purpose flour
2 tablespoons brown sugar
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
2  eggs
2 teaspoons butter, melted
½ teaspoon vanilla extract
¼ cup milk, or more as needed
2 teaspoons butter, or as needed

Directions:
Place 1 cup milk in a microwave-safe bowl; heat in microwave until bubbling, about 2 minutes. Stir in the oats. Mix flour, brown sugar, baking powder, salt, and cinnamon together in a bowl. Whisk eggs, 2 teaspoons melted butter, and vanilla extract together in a separate bowl; add 1/4 cup milk. Mix oat mixture and egg mixture with flour mixture; stir to combine. Heat 2 teaspoons butter on a griddle or skillet over medium heat; pour about 1/3 cup batter into the hot butter. Cook pancakes until bubbles appear on top layer, about 5 minutes. Flip and cook other side until evenly browned, about 5 more minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 3 servings

Calories: 353.8
Fat: 12.2 g
Saturated fat: 6 g
Carbohydrates: 48.2 g
Sugars: 14.1 g
Dietary fiber: 2.7 g
Protein: 12.9 g
Cholesterol: 146.5 mg
Sodium: 762.4 mg
Garlic Butter Sauce II
Category: side-dish
By CLOVERPK

A tasty garlic sauce that is great with your favorite pasta.

Ingredients:
¼ cup olive oil
4 cloves garlic, minced
1 tablespoon chopped fresh parsley
salt to taste
ground black pepper to taste
2 tablespoons grated Parmesan cheese

Directions:
Heat olive oil in small skillet over medium-low heat; cook and stir the garlic until fragrant, about 3 minutes. Toss hot cooked pasta (see Cook's Note) with olive oil and garlic mixture. Add the parsley, salt, and ground black pepper to taste. Serve with fresh-grated Parmesan cheese.

Prep time: 10 mins
Cook time: 3 mins
Total time: 15 mins
Yields: 2 servings

Calories: 269.8
Fat: 28.5 g
Saturated fat: 4.6 g
Carbohydrates: 2.3 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 2.4 g
Cholesterol: 4.4 mg
Sodium: 79.1 mg
Chicken Cacciatore


Ingredients:
skinless chicken pieces, olive oil, onion, garlic cloves, green pepper, tomato sauce, tomato paste, dried oregano, thyme, marsala wine, red pepper flakes

Directions:
Brown chicken in olive oil in nonstick pan.
Remove to crock pot.
In same pan sauté onions for five to ten minutes until softened and add garlic.
Place all ingredients in crock pot.
Place on automatic time adjust (2-4 hours high, four hours slow].
To thicken sauce if necessary remove cover off crockpot last 30 minutes.
Serve over spaghetti.
Coconut Sour Cream Bundt Cake With Sugar Icing and Marshmallows


Ingredients:
white sugar, eggs, cake flour, salt, baking powder, sour cream, sweetened flaked coconut, water, powdered sugar, flaked coconut, mini marshmallows

Directions:
Preheat oven to 350°F.
Spray Bundt pan with non-stick baking spray.
In a mixing bowl sift together: flour, baking powder and salt; set aside.
Cream together ( using the Kitchen-aid] sugar, Crisco, eggs  and coconut extract.
Add to egg mixture flour mix alternating with sour cream- use Kitchen-aid mixer on medium.
Turn mixer to low and mix in coconut.
Spoon into bundt pan.
Bake for 40 minutes or until toothpick comes out clean/top is brown--don't overbake.
Take bundt pan with cake out of oven and set aside  for 10 minutes.
Make glaze- mix water, powdered sugar and coconut extract into saucepan over medium high flame- whisk constantly until sugar is dissolved then set aside.
Poke holes in cake bottom and 1/3 of glaze into holes.
Invert bundt pan onto plate, pour glaze over top then garnish with coconut (toasted] and mini marshmallows.
Let cool completely before cutting.
Satay Sauce
Category: appetizers-and-snacks
By SMTUNE

This is a basic Malaysian/Thai Satay Sauce - Its wonderful!

Ingredients:
1 (10 ounce) can coconut milk
½ cup crunchy peanut butter
½ small onion, grated
1 tablespoon dark soy sauce
2 teaspoons brown sugar
½ teaspoon red pepper flakes

Directions:
In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes. Bring to a boil, stirring frequently. Remove from heat, and keep warm.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 1/2 cups

Calories: 112.1
Fat: 10.2 g
Saturated fat: 5.3 g
Carbohydrates: 3.9 g
Sugars: 1.9 g
Dietary fiber: 1 g
Protein: 3.3 g
Sodium: 127.8 mg
Carrot and Apple Clusters - Wheat Free Dog Treats


Ingredients:
cinnamon, carrot, unsweetened applesauce, eggs, water, molasses

Directions:
Preheat oven to 350° F and line two cookie trays with parchment paper.
In a medium bowl, whisk together the rice flour, rolled oats, and cinnamon.
In a small bowl, combine the grated carrot, apple sauce, eggs, water and molasses.
Make a well in the center of the flour mixture and add the carrot/apple mixture.
Mix thoroughly together until it is well combined and is a semi-moist consistency.
Using 2 teaspoons, drop teaspoon sized clusters onto the cookie tray.
Bake for 20 minutes, or until golden brown.
Remove trays from the oven and leave the clusters to rest on the cookie trays for 5 – 10 minutes.
Remove clusters from the cookie trays and place on wire cooling racks to cool completely.