xiaoxl/recipe_data huggingface dataset:
Chicken Panini With Fig Jam


Ingredients:
blue cheese, butter, fresh ground black pepper, arugula leaves, fresh lemon juice

Directions:
Spread jam over cut side of top half of bread.
Combine cheese and butter in a bowl, stirring until smooth.
Spread cheese mixture over cut side of bottom half of bread.
Arrange chicken evenly over cheese mixture; sprinkle with pepper.
Place top half of bread, jam side down, over chicken.
Heat a large nonstick skillet over medium heat, and add sandwich to pan.
Place a heavy cast-iron skillet on sandwich; cook 5 minutes or until both sides are browned, turning once.
(Or use a panini maker as you usually would.  I don't have one.  I have no idea how long it would take to make the sandwich that way.].
Place arugula in a bowl.
Drizzle lemon juice over arugula; toss gently.
Remove top bread half from sandwich. Arrange arugula mixture over chicken. Replace top bread half.
Cut sandwich into 4 equal portions.
Stuffed Peppers
Category: main-dish
By BDEGER

Green peppers stuffed with ground beef and rice and topped with a seasoned tomato sauce.

Ingredients:
1 pound ground beef
½ cup uncooked long grain white rice
1 cup water
6  green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
¼ teaspoon garlic powder
¼ teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.) In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

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

Calories: 247.7
Fat: 9.4 g
Saturated fat: 3.6 g
Carbohydrates: 25.6 g
Sugars: 6.3 g
Dietary fiber: 3.5 g
Protein: 16 g
Cholesterol: 45.9 mg
Sodium: 563.6 mg
Mititei - RomanianCookbook


Ingredients:
lemon juice, pork, beef, lamb, mineral water, beer, salt, baking soda, paprika, ground black pepper, thyme, ground coriander, ground allspice, ground cumin, garlic cloves, lemon juice

Directions:
Directions.
1. Grind the meat very well all through a meat grinder (if is not already ground].
2. Mix ( with hands ] the meat with salt and baking soda, occasionally adding a bit from broth (water / beer].
3. Add the remaining spices, garlic diluted in lemon juice and mix well ( at least 15 min].
4. Allow to cool in the fridge for at least 6 hours, preferably until the next day.
5. Remove the meat from the fridge, with wet hands form mititei in 7- 8cm / 3 inches long and 2-3 cm / 1 inch thick. ( tubular shape].
6. Put them on preheat hot grill at medium heat for 4 minutes on each side, 4 sides.
It usually served hot with classic mustard, buns (sweet bread] and cold beer.
Will be very good if you will use only pork but not fat and beef broth or beer in recipe.
Breakfast Oats & Fruit


Ingredients:
old fashioned oats, water, banana, wheat germ, ground flax seeds, frozen blueberries, berries, raisins, flax seeds, wheat germ, coconut

Directions:
It is optional to soak the oats overnight in the water. I do soak them because it is easier for the body to access nutrients from soaked grain.
Either way, in the morning, slice the banana (it might be helpful to let it thaw 10 minute if it's too frozen to slice easily- or use a paring knife]. Transfer the banana slices to your smallest saucepan.
If you soaked the oats, drain the water into the saucepan; if you didn't soak, just pour in the 1 cup water. Add the banana slices. Bring to a boil, then reduce heat to simmer and cover the pot for about 2-3 minutes, or until the banana is "bubbly" and very juicy-looking. At this point you can add the blueberries to simmer for 1-3 minute.
In a cereal bowl, mix together the oats and bran, wheat germ or flax seeds. Sprinkle in whatever topping options you prefer.
Now dump the boiled banana/berry stuff on top of the oat mixture. If there is still a lot of liquid on them, use a slotted spoon to scoop the banana/berries into the oats. Just add enough of the liquid to moisten the oats- adjust the consistency to your taste. Mix it all together well. Sprinkle it with wheat germ or flaxseeds if you like, and enjoy.
Rustic Chicken and Roasted Potatoes


Ingredients:
whole chickens, potatoes, bulb of garlic, onion, white wine, butter, garlic powder, season salt, paprika, thyme leaves, olive oil

Directions:
Preheat oven to 425 degrees.
Chickens:
Remove giblets and neck from inside of chicken, place breast side up in a roasting pan large enought to allow space between chickens, tuck wing tips under chicken to prevent burning. Stuff chickens with peeled whole garilc cloves and chunks of onion. take the half stick of butter and liberally apply to chicken top and sides including wings and drumsticks. Sprinkle top and sides of chicken with the thyme, garlic, season salt, and paprika. Tie legs together and place in oven.
Potatoes:
Place cut up potaoes in a large roasting pan in a single layer, coat with olive oil and seasonings used on chicken and place in oven with the chicken.
Basting liquid:
To baste the chickens I melt the remaining butter in the wine and add chicken stock if more liquid is needed. I also season the basting liquid with the same seasonings I use on the chickens.
Allow chickens to bake upto two hours while checking with a meat thermometer after 1 hour and 15 minutes until they reach 190 degrees basting every half hour with the liquid and the potaoes are tender. The liquid can be reserved for future use or makes an incredible gravy.
Kheer


Ingredients:
powdered milk, saffron, brown basmati rice, coconut milk, ground cardamom, ground cinnamon, raisins, dates

Directions:
In a large pot over medium heat, combine the milk, milk powder, saffron (if using] and cooked rice, whisking well.
Heat until the mixture begins to boil, then reduce the heat to low and simmer, stirring often, until the mixture begins to thicken – about 5 minutes.
Increase the heat to medium and add the coconut milk, coconut sugar, cardamom and cinnamon.
Continue to cook, stirring, until the mixture just begins to thicken again, approximately 5 to 10 minutes.
When mixture begins to thicken, remove from the heat and stir in the raisins and dates.
Serve warm, room temperature or chilled – if chilling, cover the surface directly with plastic wrap to avoid forming a “skin”.
Pamela's Corn Muffins - Gluten Free


Ingredients:
yellow cornmeal, sugar, salt, eggs, milk, butter

Directions:
Pre-heat oven to 375 degrees.
Grease a 12-cup muffin tin.
Mix all ingredients together.
Fill muffin tins 3/4 full.
Bake for 15-20 minutes.
For cornbread: Follow directions above.  Pour into a greased 8-inch square pan and bake for 20-25 minutes.  Makes 9 servings.
Lentil Rice Dish  (Mujadarah Arabic Dish)


Ingredients:
lentils, basmati rice, chicken broth, vegetable broth, salt, black pepper, cumin, olive oil, onions

Directions:
Saute Onions with olive oil(stirring occasionally] until golden brown. Reserve 4 tablespoons of browned onions for garnish.
Place lentils,water,salt,and black pepper in different saucepan and cook over medium heat for about 20 minutes or until lentils are tender.
Add to lentils the uncooked rice,browned onions and cumin and mix. Cover and simmer for another 15 minutes or until water is absorbed and rice is tender.
Place Lentils Rice dish(mujadarah]in serving dish and garnish with 4 tablespoons of browned onions.
Mujadarah is best when served with Tomato salad.  See my recipe for Tomato salad.
White Hot Chocolate


Ingredients:
white chocolate chips, heavy cream, half-and-half cream, vanilla extract

Directions:
In a pot over medium heat, combine white chocolate chips and heavy cream.  Stir continuously until chips are melted.  Stir in half and half and vanilla.  Stir occasionally until hot.
Pour into mugs and top with whipped cream.
Take some Bakers Unsweetened chocolate and grate over the top and enjoy!  Serves 3-4 people (6 Cups].
Delicious Low-Fat Strawberry Banana Muffins


Ingredients:
whole wheat flour, granulated sugar, light brown sugar, baking powder, salt, fresh strawberries, skim milk, egg, vanilla extract

Directions:
Preheat oven to 400 F.
Spray a 12 cup muffin pan with vegetable cooking spray or line with paper cups.  Set aside.
In a medium bowl, combine flour, sugars, baking powder and salt. Mix well.  Stir in strawberries.
In a small bowl, combine milk, yogurt, banana, egg, and vanilla.  Mix well.  Add milk mixture to dry ingredients and stir until just combined without overmixing.  Fill muffin cups about 2/3 full.
Bake until tops of muffins are firm and golden, about 20 minutes.  Place on a wire rack and cool for 5 minutes.  Turn muffins out onto rack and cool completely.
Baked Grits With Parmesan Sauce, Mushrooms and Ham


Ingredients:
water, kosher salt, grits, unsalted butter, parmigiano-reggiano cheese, fresh ground white pepper, egg, white wine, sherry wine vinegar, shallots, bay leaf, country ham, heavy cream, unsalted butter, parmigiano-reggiano cheese, fresh lemon juice, fresh ground white pepper, olive oil, prosciutto, shallot, thyme leaves

Directions:
For the grits:
In a large heavy saucepan, bring the water and salt to a boil. Stirring with a wooden spoon, slowly add the grits in a slow, steady stream. Continue to cook, stirring frequently, until thickened and tender, 45 minutes to 1 hour. Remove from the heat and stir in the butter and Parmigiano. Stir in white pepper to taste. Stir in the egg.
Meanwhile, preheat the oven to 375 degrees F. Butter eight to ten 4- to 6-ounce ramekins.
Divide the grits among the buttered ramekins and place the ramekins in a large baking pan. Add enough hot water to the pan to come halfway up the sides of the ramekins. Cover the pan with foil and bake for 15 minutes. Remove the foil and bake until the tops are crusty and begin to brown, about 20 minutes longer.
For the Parmesan sauce:
In a medium sauté pan, combine the wine, vinegar, shallots, bay leaf, chile pepper and diced ham and bring to a boil. Adjust the heat and simmer until only 1 tablespoon of liquid remains. Reduce the heat to low and stir in the cream. Whisk in the butter bit by bit, adding a new piece as the previous one is incorporated. Strain the sauce into a saucepan. Add the Parmigiano. Season the sauce with lemon juice, hot pepper sauce and salt and pepper to taste. Keep warm.
For the mushrooms and ham:
Heat the oil in a small sauté pan over medium-high heat. Add the julienned ham, mushrooms and shallot and cook until the mushrooms are barely tender, 3 to 4 minutes.
To serve, unmold the grits onto plates and turn browned side up. Ladle a little Parmesan sauce around the grits and top with the ham and mushrooms. Garnish with thyme leaves.
The Best Chicken Soup Ever


Ingredients:
whole chickens, chicken bouillon cube, tomatoes, fresh cilantro, fresh parsley, onion, celery, garlic heads, bay leaves, salt, potatoes, green bell pepper, carrot, onion, cilantro

Directions:
To make the stock, place all of the ingredients from the first (for the stock] section in a large stockpot.  Add just enough water to cover the chicken and let simmer under low heat for approximately 1 1/2 to 2 hours.
Turn off the heat and remove the chicken from the stock.  Strain the chicken broth and if necessary, skim off any extra fat from the top with a ladle.
Once the chicken is cool enough to handle with your hands, pull the chicken into large chunks and dispose of the skin and bones.
To the stock and chicken chunks, add all the ingredients from the second (for the soup] section of ingredients.
Let simmer for another 20 minutes or so until all the ingredients are cooked thoroughly and the flavors infuse together.  Remove from heat and enjoy.
Littlemafia's Potato Paprikash


Ingredients:
onions, garlic clove, caraway seed, paprika, water, potatoes, green peppers, tomatoes, salt

Directions:
In a heavy bottomed casserole, heat the oil and fry the onions and garlic. Add the caraway seeds, paprika, and water.
Add the potatoes, peppers and tomatoes.
Simmer for 30 minutes.
Morning Casserole


Ingredients:
bulk sausage, extra-sharp cheddar cheese, eggs, milk, salt, dry mustard

Directions:
In a large skillet, brown sausage; crumble and drain.
Butter a 9 x 13-inch casserole dish.
Place bread (torn into bite-sized pieces] in bottom of dish.
Place sausage on the top of bread.
Sprinkle cheese over top.
In a large bowl, mix beaten eggs, milk, salt, and dry mustard; blend well.
Pour over the other ingredients.
Cover and refrigerate overnight.
The next morning, uncover and bake at 350°F for 45 minutes.
Slice into squares and serve warm.
You may also add some ham, cut into bite-sized pieces, or crumble some bacon in it along with the sausage.
Zaar's Down!! Oatmeal Chip Cookies


Ingredients:
margarine, butter, sugar, brown sugar, eggs, vanilla, flour, baking soda, salt, rolled oats, chocolate chips

Directions:
In a large bowl, cream butter and sugars until light and fluffy.
Beat in eggs, sugar and vanilla.
Sift together flour, baking soda and salt; blend into creamed mixture.
Stir in rolled oats, coconut and chocolate chips.
Drop teaspoons of batter 2 inches apart unto lightly greased baking sheet.
(Cookies have a nicer appearnce when baked on a baking stone such as Pampered Chef] Bake at 350° for 10-12 minutes or until golden brown.
Honey-Pecan Chicken


Ingredients:
pecans, honey, soy sauce, boneless skinless chicken breasts

Directions:
preheat oven to 425.
line baking sheet with foil.
finely chop the pecans in a food processor.
Sprinkle pecans and cornflake crumbs on a sheet of wax paper.
Combine the honey and soy sauce in a shallow bowl.
dip both sides of each chicken breast into the honey mixture, then into the pecan mixture to coat.
Arrange on the baking sheet in a single layer; spray lightly with nonstick spray.
Bake until the chicken is cooked through, about 5 minutes on each side.
Skillet Shrimp and Tomatoes


Ingredients:
olive oil, olive oil, medium shrimp, coarse salt, pepper, garlic cloves, dried red pepper flakes, plum tomatoes, fresh parsley, fresh lemon juice

Directions:
In a large nonstick skillet, heat 1 tablespoons oil over high heat; swirl to coat pan.
Season shrimp with salt and pepper.
Add half the shrimp to the pan; cook 3-4 minutes until opaque throughout.
Transfer to a plate; repeat with remaining 2 teaspoons of oil and shrimp.
Reduce heat to medium, add garlic and red pepper flakes; stir in tomatoes; cook 4-6 minutes until they begin to break down.
Season with salt.
Return shrimp and any accumulate juices to the pan. Add parsley and lemon juice and toss to coat.
Guava Custard/Flan


Ingredients:
eggs, brown sugar, lemon juice, cream cheese, evaporated milk, sweetened condensed milk, vanilla, cinnamon, salt, guava paste, water

Directions:
Make sure all ingredients are room temperature!
Preheat oven at 350 degrees.
Place brown sugar, water and lemon juice on a small pot andd cook at medium heat until sugar changes to golden brown.
*Don't skip the lemon juice, it will prevent lumps on the caramel*.
Cover a 9-inch round cake pan with caramel; tilt and swirl to cover bottom and sides.
Let cool aside.
Mix eggs, guava paste, cream cheese and the rest of the ingredients in blender.  Mix until smooth.
Once caramel is  hard or a bit cracked; pour the mixture into pan.
*Tap pan into the counter to remove air bubbles.*.
Place mixture pan into a larger shallow pan and fill the larger pan with hot water.  Make sure it comes about halfway of the mixture pan.
*DO NOT COVER*.
Bake at 325 degrees for 50 minutes to 1 hour.
Flan will be done when knife inserted in the center comes out clean.
Remove from oven, put on a cool rack for about 2 hours.
Cover and refrigerate.
To serve, insert thin knife around the edges of the flan, cover with a shallow dish and flip pan  over.
Tuna Alfredo with Penne Pasta
Category: seafood
By Angel Mom

This family invention is a favorite. It's quick, easy and only requires three core ingredients. The entire family loves this meal and always come running when they know this is being served. Serve with broccoli or fresh salad and garlic bread on side.

Ingredients:
1 cup penne pasta
24 ounces tuna, drained
1 teaspoon onion powder
1 pinch salt
1 (16 ounce) jar Alfredo sauce
2 ounces grated Parmesan cheese

Directions:
Bring a large pot of water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta; return to pot. Place tuna in a skillet over low heat; season with onion powder and salt. Cook until lightly browned, about 5 minutes. Stir tuna into cooked pasta. Add  ; stir until combined. Garnish with grated Parmesan cheese.

Prep time: 10 mins
Cook time: 16 mins
Total time: 26 mins
Yields: 4 cups

Calories: 793.6
Fat: 39.8 g
Saturated fat: 16 g
Carbohydrates: 47.8 g
Sugars: 5.9 g
Dietary fiber: 2 g
Protein: 62 g
Cholesterol: 109.4 mg
Sodium: 1443.3 mg
Frozen Mint Julep


Ingredients:
fresh lemon juice, fresh mint leaves, of fresh mint

Directions:
Place mint leaves, bourbon, simple syrup and lemon juice into a blender and pulse for just a second or two.
Add 3/4 cup of crushed ice and blend until slushy.
Pour into a chilled, large old-fashioned glass or large goblet and garnish with mint sprig.
Sweet and Simple Lemon Tart
Category: desserts
By luvluv1

'A taste you'll never forget.'

Ingredients:
½ cup butter, softened
¼ cup sifted confectioners' sugar
1 cup sifted all-purpose flour
1 cup white sugar
2  eggs
3 tablespoons all-purpose flour
3 tablespoons fresh lemon juice, or more to taste
2 teaspoons grated lemon peel
¼ teaspoon salt
3 tablespoons confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan. Combine butter with 1/4 cup confectioners' sugar in a bowl until smooth; stir in 1 cup flour. Press dough into prepared baking pan; pierce crust with fork in several places to prevent crust from puffing up during baking. Bake crust in the preheated oven until slightly golden brown, 10 to 15 minutes. Let cool. Whisk white sugar and eggs in a bowl; stir 3 tablespoons flour into mixture and add lemon juice, lemon peel, and salt. Whisk until thoroughly combined. Pour mixture into baked tart crust. Bake until filling is set, 20 to 25 minutes. Let cool and dust with 3 tablespoons confectioners' sugar.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 1 8x8-inch tart

Calories: 155.8
Fat: 6.5 g
Saturated fat: 3.9 g
Carbohydrates: 23.2 g
Sugars: 15.9 g
Dietary fiber: 0.3 g
Protein: 1.8 g
Cholesterol: 38.5 mg
Sodium: 86.2 mg
OAMC Baked Ziti


Ingredients:
penne pasta, onion, green pepper, mozzarella cheese, parmesan cheese

Directions:
(Meat eaters can add 1 pound ground beef].
Boil pasta until barely tender, drain and rinse. (Brown meat if using]. Saute onion and pepper until softened. Add spaghetti sauce and combine with cooked pasta. Divide into 3 meals and store in gallon freezer bags. Divide mozzarella into 3 quart bags and keep with pasta bags.
To serve, thaw and spread in 9x13 baking pan. Sprinkle with mozzarella and 1/4 cup Parmesan. Cover and bake for 30 minutes at 350. Remove cover and bake 5 more minutes. Makes 18 servings.
Tortellini Minestrone Soup
Category: soups-stews-and-chili
By alands18

Good soup for cold day.

Ingredients:
1 ½ pounds Italian sausage
1 cup chopped onion
2 cloves garlic, minced
6 cups low-sodium chicken broth
1 (16 ounce) can whole peeled tomatoes, cut into pieces
2 cups thinly sliced carrots
1 cup thinly sliced celery
1 cup ketchup
¾ cup dry red wine
1 (9 ounce) package refrigerated cheese tortellini
2 cups thinly sliced zucchini
¼ cup grated Parmesan cheese, or to taste

Directions:
Heat a Dutch oven or large skillet over medium-high heat. Cook and stir sausage in the Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is tender, 5 to 10 minutes. Stir chicken broth, tomatoes, carrots, celery, ketchup, and red wine into sausage mixture; bring to a boil. Reduce heat, cover, and simmer until carrots and celery are tender, about 30 minutes. Add tortellini and zucchini to the soup and cover; simmer until zucchini are tender, 25 to 30 more minutes. Ladle soup into serving bowls and top with Parmesan cheese.

Prep time: 30 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 414.9
Fat: 20.2 g
Saturated fat: 7.8 g
Carbohydrates: 35.1 g
Sugars: 13.4 g
Dietary fiber: 3.3 g
Protein: 21 g
Cholesterol: 52.7 mg
Sodium: 1404.7 mg
Bang Bang Shrimp Pasta
Category: main-dish
By Soup Loving Nicole

This shrimp pasta dish is a must-try if you love the flavor of bang bang sauce. It is simple to make and has just the right amount of sweet and heat. Serve with crusty bread, if desired.

Ingredients:
1 (16 ounce) package spaghetti, broken in half
¾ cup mayonnaise
¾ cup Thai sweet chili sauce
¼ cup lime juice
2 teaspoons Sriracha
1 tablespoon butter
1 pound uncooked medium shrimp, peeled and deveined
1 teaspoon minced garlic
3 tablespoons chopped scallions

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside. Meanwhile, whisk mayonnaise, chili sauce, lime juice, and Sriracha together in a bowl. Melt butter in a large soup pot over medium-high heat. Add shrimp and cook for 5 minutes. Add garlic and cook until fragrant, 1 more minute. Add cooked spaghetti and mayonnaise-chili sauce; toss to combine. Cook until sauce is hot, about 2 minutes. Turn heat off and let sit for 5 minutes to thicken. Divide among serving plates and garnish with chopped scallion.

Prep time: 15 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 604.6
Fat: 25.7 g
Saturated fat: 4.9 g
Carbohydrates: 70.9 g
Sugars: 12.4 g
Dietary fiber: 3.5 g
Protein: 22.5 g
Cholesterol: 130.6 mg
Sodium: 720 mg
Olive-Herb Cheese Spread


Ingredients:
dried basil, dried parsley flakes, chives, dill weed, pepper, cayenne pepper, cream cheese, milk, sliced ripe olives

Directions:
In a small bowl, combine the first eight ingredients. Transfer to a small spice jar. Store in a cool dry place for up to 6 months. Yield: 5 batches (5 tablespoons total].
To prepare spread: In a small bowl, beat cream cheese and 1 tablespoon seasoning mix until blended. Beat in enough milk until spread reaches desired consistency. Stir in olives. Cover and refrigerate for 1 hour. Serve with pita chips or crackers. Yield: 1-1/4 cups per batch.