xiaoxl/recipe_data huggingface dataset:
South Beach Chicken Paprikash


Ingredients:
chicken breasts, salt, ground black pepper, onion, garlic clove, chicken broth, ground paprika, broccoli florets, nonfat sour cream

Directions:
Season the chicken breasts with salt and pepper.
Add chicken to a skillet over medium heat with olive oil or cooking spray.
Cook for 7-8 minutes until the pieces begin to brown.  Then set aside on a plate.
Add the garlic, onion and 3 tablespoons of the broth to the skillet and stir for 5 minutes.
Stir in paprika and cook for one more minute and then stir in the remaining broth, broccoli and chicken.  Bring the mixture to a boil and reduce the heat to simmer for 20 minutes.  While simmering make the linguine.
Stir the sour cream into the chicken.  Cook for 1-2 minutes more.
Moroccan-Spiced Roasted Vegetables


Ingredients:
shallots, olive oil, red bell peppers, sweet potatoes, coarse salt, ground cumin, ground coriander, ground cinnamon, unsalted butter

Directions:
Preheat 375°. Mix shallots with 1 tablespoon oil and roast in a shallow baking pan in lower third of oven 25 minutes.
Mix together squash, bell peppers, sweet potatoes, salt, cumin, coriander, cinnamon, and remaining 3 tablespoons oil. Add roasted shallots and divide between 2 large shallow baking pans.
Dot vegetables in each pan with half of butter and roast in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender, about 45 minutes total.
Banana Split Cheesecake Pie


Ingredients:
cream cheese, milk, cold water, French vanilla instant pudding, crushed pineapple, banana, graham cracker pie crusts, pecans, maraschino cherry

Directions:
Beat softened cream cheese with a mixer until smooth.  Add water, milk and instant pudding.  Beat until the mixture thickens.
Drain pineapple well.  Cut banana and arrange over bottom of pie shell (may have to use 2 bananas.
Drizzle with half of the chocolate syrup and half of the pecans.  Spread cream cheese mixture over top.
Layer crushed pineapple over filling.  Cover and refrigerate for 2 hours or until chilled and set.
Right before serving, top with remaining syrup and pecans.  Garnish with whipped cream and cherries.  Slice and enjoy!
Mushroom and Fried-Egg BLT Clubs


Ingredients:
pancetta, unsalted butter, extra virgin olive oil, white mushroom, salt, fresh ground pepper, eggs, mayonnaise, romaine lettuce leaves, tomatoes

Directions:
In a large nonstick skillet, cook the bacon over moderate heat, turning once, until crisp, about 4 minutes per side.
Drain on paper towels; wipe out the skillet.
In the skillet, melt the butter in the 1 tablespoon of olive oil.
Add the mushrooms and season with salt and pepper.
Cover and cook over moderate heat until the mushrooms soften and release their liquid, about 7 minutes.
Uncover and cook, stirring often, until the mushrooms are richly browned, about 8 minutes longer; transfer the mushrooms to a bowl.
Wipe out the skillet and coat it with a thin film of olive oil.
Crack the eggs into the skillet and fry them over easy over moderate heat, about 3 minutes on one side and about 30 seconds on the other side.
Season the eggs with salt and pepper.
On a work surface, spread 8 slices of the whole wheat toast with mayonnaise.
Top 4 of these with the lettuce, tomato slices and bacon; top the other 4 with the mushrooms and fried eggs.
Stack the sandwiches and cover with the remaining 4 slices of toast.
Cut the sandwiches in half and serve with a pickel and maybe some chips!
Crock Pot Enchilada Stack


Ingredients:
onion, pinto beans, black beans, tomatoes and green chilies, water, chili powder, salt, pepper, flour tortillas, monterey jack cheese, cheddar cheese

Directions:
Cut stew meat into very small pieces and brown meat and onion in skillet.
Add all remaining ingredients and simmer for 10-15 minutes. Set aside.
In crock pot, place two pieces of foil folded to create a "dish". One six inch wide strip one way and another the other direction works well for me.
Ladle a small amount of filling onto foil, and place a tortilla on the top and sprinkle with 1/2 cup cheese. Repeat layers ending with last of the filling. There should be about 6 layers.
Cover and cook on low for 6-8 hours or til meat is tender.
Pull bottom layer of foil out of cooker and place on a serving platter, spoon any remaining contents over top.
Cut into wedges to serve. Add tomatoes, lettuce and sour cream if desired.
Cheese Bread (A B M)


Ingredients:
water, unsalted butter, salt, honey, Dijon mustard, all-purpose flour, cayenne pepper, extra-sharp cheddar cheese

Directions:
FETA VARIATION:  Instead of the cheddar cheese and cayenne, use 1/3 cup cubed feta and 1 tablespoon freshly ground black pepper.
Add the dough ingredients to your bread machine in the order suggested by your manufacturer.  (Add the cayenne on top of the flour.].
Add the cheese to the extras dispenser of your machine.  (If your machine doesn't have this feature, you may have to pay attention and add it after the initial rest.].
Set the machine for 1 lb/ white/ medium crust/ add extras.
I think this would be excellent with other cheese/pepper combinations.  These are the only two I've tried.  If you find another good varation - please post a review of it!
Coco - Banana's Creamless Cream of Butter Bean and Herb Soup


Ingredients:
dried lima beans, bay leaf, fresh parsley, fresh chives, fresh basil, sea salt

Directions:
Boil the soaked lima beans, in enough water to cover, with the bay leaf, until they are tender.
Once cooked, discard the bay leaf and add chopped fresh herbs and sea salt to taste.
Transfer to a blender (or just use a hand blender], and blend until it is a smooth consistency.
Serve, with warm crusty bread and a garden salad.
Chocolate Mint Cheesecake


Ingredients:
butter, cream cheese, sugar, all-purpose flour, eggs, sour cream, vanilla extract, butter, light corn syrup

Directions:
Heat oven to 350ºF. Wrap bottom and sides of a 9-inch springform pan with wide heavy duty foil.
In a medium bowl, stir together cookie crumbs and melted butter until crumbs are evenly moistened. Press evenly into bottom and 1 inch up sides of pan. Bake 6-8 min or until set; cool on wire rack.
Place 6 oz. of chocolate in medium bowl over a saucepan of simmering water. Stir frequently until chocolate is smooth and melted; remove bowl from saucepan.
In a large bowl, beat cream cheese and sugar at low speed until smooth.
Beat in flour. Beat in 2 of the eggs just until combined; repeat with remaining 2 eggs. Scrape down sides of bowl.
Beat in sour cream and vanilla just until blended.
Reserve 2 cups of this batter in another medium bowl; stir in 1 teaspoons peppermint extract.
Stir the melted chocolate into the batter in the large bowl until completely blended; pour into crust.
Place pan in a large shallow roasting pan or broiler pan. Fill with enough hot tap water to come halfway up sides of the springform pan.
Bake 35 minute. Carefully slide out oven rack several inches and pour the reserved peppermint batter evenly over cheesecake.
Bake 25 min or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid.
Remove cake from water bath; remove foil. Place on a wire rack; cool to room temperature, about 2 hours.
Meanwhile, place 6 oz. finely chopped chocolate in another large bowl. Place cream, 2 Tbs. butter and corn syrup in heavy medium saucepan; heat over medium heat 2-3 min or until hot but not boiling. Remove saucepan from heat as soon as first bubble appears.
Pour over chocolate and let stand for 1 min to soften. Stir until mixture is smooth and chocolate is melted.
Stir in 1/2 teaspoons peppermint extract. Cool to room temperature, about 1 hour.
Pour glaze over cooled cheesecake in pan, spreading evenly over top; refrigerate at least 6 hours before serving.
Store in refrigerator. Cheesecake can be made up to 3 days ahead; stor in refrigerator.
Garbanzos (Chickpeas) With Chorizo and Spinach


Ingredients:
olive oil, chorizo sausage, onion, garlic cloves, crushed red pepper flakes, bay leaves, tomato paste, yukon gold potato, low sodium chicken broth, water, salt, fresh ground black pepper, garbanzo beans

Directions:
Heat the oil in a large pot or saucepan over medium heat. Add the chorizo and saute until the meat is lightly browned. Take the meat out and reserve it on a plate.
Add the onion, garlic, red pepper flakes, paprika, and bay leaves to the pan and cook until the onion begins to brown, about 5 minutes.
Stir in the tomato paste and cook for another few minutes, until it evenly coats the onions and garlic.
Add the potatoes, broth, and water, and simmer the vegetables until the potatoes are just tender. This might take up to 30 minutes, depending on how large your chunks are.
Add the garbanzos and cook for another 5 minutes. Season with salt and black pepper to taste.
Just before you're ready to serve, remove the bay leaves, stir in the reserved chorizo and the spinach and cook until the spinach wilts.
The Realtor's Banana Snack Cake


Ingredients:
butter, granulated sugar, eggs, all-purpose flour, baking soda, salt, buttermilk, vanilla

Directions:
Preheat the oven to 350'.
Grease and flour a 13x9 inch pan and set aside (I always spray pan with Baker's Secret].
In a medium bowl add flour, oats, baking soda, and salt, mix to blend and set aside.
In a large bowl, cream together the butter and the sugar until fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in buttermilk, bananas, and vanilla.  At this point it'll look almost curdled.  Just mix it well and ignore that.
Add flour mixture to the butter mixture and mix to blend.  The batter will be a little thick.
Fold in 1 cup of chocolate chips.
Pour batter into prepared pan.
Bake at 350' for 30-35 minutes or until toothpick comes out clean.
Strawberry Limeade


Ingredients:
strawberries, water, lime juice, sugar

Directions:
In a blender, combine strawberries, water, lime juice, and sugar, blending until sugar dissolves.
Serve over 3 ice cubes in a short glass.
Garnish with mint leaves and whole strawberries.
Creamy Guacamole


Ingredients:
avocados, sour cream, mayonnaise, adobo seasoning, cumin powder, garlic powder, chili powder

Directions:
Peel the avocados and remove the pits, reserving one for garnish, if desired, and place the flesh in a bowl.
With a fork, gently mash the avocados, leaving some small chunks.
Add remaining ingredients, mix well.
Serve in a bowl garnished with reserved pit.
Chicken, Leek & Mushroom Casserole


Ingredients:
chicken, extra virgin olive oil, leek, celery, cremini mushrooms, all-purpose flour, dry sherry, low sodium chicken broth, bay leaf, fresh flat-leaf parsley, parmesan cheese

Directions:
Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper.
Heat 2 tablespoons oil in a medium saute pan over medium-high heat. Add chicken, and cook until golden brown on 1 side, 3 to 4 minutes. Flip, reduce heat to medium, and cook until cooked through, about 10 minutes more. Transfer chicken to a plate, and return pan, with drippings, to medium heat.
Heat remaining 3 tablespoons oil in pan. Add leek, celery, mushrooms, and a pinch of salt. Cook, stirring occasionally, until vegetables are golden brown and tender, 8 to 10 minutes. (Reduce heat if vegetables brown too quickly.]
Stir in flour, and cook, stirring often, for 2 minutes. Add sherry, stock, milk, and bay leaf, and cook, scraping up browned bits from bottom, until thickened, about 5 minutes. Season with salt and pepper. Discard bay leaf.
Arrange bread on bottom of a 2-quart oval baking dish, overlapping slices slightly. Spoon half of the vegetables and sauce over bread. Slice chicken crosswise, 1/2 inch thick, and arrange on bread. Top with any accumulated juices from chicken. Spread remaining vegetables and sauce over chicken, sprinkle with parsley and Parmesan, and bake until golden brown and bubbling, 25 to 30 minutes.
Let stand for 15 minutes before serving.
VEAL FLORENTINE


Ingredients:
unbleached all-purpose flour, hot paprika, black pepper, olive oil, shallot, button mushrooms, sea salt, lemon zest, garlic cloves, dry white wine, heavy cream, butter, parmesan cheese, mozzarella cheese, parsley

Directions:
In a re-sealable bag, combine flour, paprika, garlic salt and black pepper; set aside. Pat dry veal and place it on a cutting board lined with plastic wrap. Place another cling film over the meat and pound down to ½-inch thick using a meat mallet. Place one cutlet at a time in flour mixture; shake off excess flour, transfer to a plate while dredging the others.
Preheat oven to 375ºF. In a large skillet over medium high-heat, add 1 tablespoons clarified butter and 1 tablespoons oil.  When hot, working in batches, put in couple veal cutlets; sear them 1 ½ minutes per side. Transfer cutlets in a 9x13 baking dish lightly greased.
When cutlets are all done, in the same skillet, add another tablespoons clarified butter and 1 tablespoons oil.  Add shallots and sauté for 1 ½ minutes. Add mushrooms and sprinkle a pinch ground sea salt; cook until golden brown, about 5 minutes. 3 minutes after mushrooms are sautéing, add lemon zest; continue cooking the ingredients. Add garlic and sauté for 1 minute. Pour in wine and half-and-half; stir and simmer for 5 minutes.
Meanwhile, in a large pot over medium-high heat, add butter and when melted, add spinach, stir well and cover for 30 seconds. Stir again and cover; this shouldn’t take more than 1 ½ minutes to wilt spinach. Transfer to a colander to drain.
In a bowl, combine parmesan and mozzarella cheese; mix well.
To assemble the dish, spoon sauce over cutlets and top with spinach. Sprinkle with cheese mixture and chopped parsley. Transfer to preheated oven and cook for 10-15 minutes or until the internal temperature reaches 165ºF and cheese is lightly browned. Serve over spaghettini. Makes 4 servings.
Glitter's Shrimp Scampi


Ingredients:
shrimp, butter, shallots, green onions, garlic, fresh parsley, egg

Directions:
In a 13x9 inch buttered pan, layer your scallops from the outer edges toward center in a circular setting.
Then in the center and in between the scallops lay your shrimp.
(I have used frozen shrimp in a pinch] Mix the rest of the ingredients in a bowl.
Spread over the scallops and shrimp.
Place under the broiler for 5-8 min.
Keep checking so that don't overcook.
Crock Pot Lemon-Rosemary Chicken


Ingredients:
lemon juice, garlic clove, dried rosemary, salt, pepper, boneless skinless chicken breasts

Directions:
In a large food storage bag, place lemon juice, oil, garlic, rosemary, salt and pepper. Add chicken. Close bag and marinate in refrigerator 3 to 4 hours, turning bag occasionally.
Place chicken in the slow cooker and pour marinade over.
Cover and cook for 6 to 8 hours, or until tender, basting occasionally with the marinade, if possible.
You may add frozen broccoli and carrots about 1 to 1 1/2 hours before done.
Honeycrisp, Arugula, and Prosciutto Salad


Ingredients:
apples, baby arugula, prosciutto, raw honey, light olive oil, cinnamon, scallions, salt, pepper, pomegranate juice, parmigiano-reggiano cheese

Directions:
Put the arugula, proscuitto, onions,  and  apples into a large salad bowl.
Mix together all of the dressing ingredients in a little bowl and pour over the salad.
Toss to coat.
Top with grated parmigiano reggiano (optional].
Whole Wheat Penne Pasta With Creamy Vodka Sauce


Ingredients:
olive oil, onion, garlic cloves, celery, carrot, fresh basil leaves, crushed tomatoes, bay leaves, butter, vodka, heavy whipping cream, parmesan cheese

Directions:
Heat oil over medium heat in large saucepan. Add onion, garlic, celery, and carrots. Saute until soft, about 6-8 minutes. Add basil, tomatoes, and bay leaves. Season with salt and pepper. Reduce to low heat, cover, and simmer for 1 hour. Add butter, and remove bay leaves.
Process sauce in blender or food processor, in batches, until smooth.
Add vodka to tomato sauce and simmer or low for an additional 30 minutes. Sauce will reduce and thicken. Stir in cream and Parmesan and simmer until cheese is melted and sauce blended.
Cook pasta to al dente in boiling, salted water. Drain and transfer to large bowl. Pour sauce over cooked pasta and toss. Serve immediately.
Stir-Fried Pork Soup


Ingredients:
boneless pork loin, fresh mushrooms, celery, carrot, chicken broth, fresh spinach, cornstarch, cold water, egg, pepper

Directions:
In a 3 quart saucepan, stir-fry pork, mushrooms, celery and carrots in oil until pork is no longer pink and vegetables are tender.
Add broth and spinach.
Combine cornstarch and water to make a thin paste; stir into soup. Return to a boil; boil for 1 minute.
Quickly stir in egg. Add pepper.
Serve immediately.
White Candy Fantasy Clusters


Ingredients:
"cashews"

Directions:
Mix cereal, pretzel, and cashews in large bowl; set aside.
Grease 13x9x2 baking dish or pan.
Melt candy coating in 2 quart saucepan over low heat, stirring constantly.
Pour over cereal mixture, stirring until evenly coated.
Press in pan; cool slightly.
Drizzle with melted chocolate chips.
Let stand until chocolate is firm.
Break into clusters.
Green Lentils With Garlic & Onion (Madhur Jaffrey)


Ingredients:
ghee, whole cumin seed, garlic cloves, onion, green lentil, water, salt, cayenne

Directions:
Heat oil in a heavy pot over a medium flame. When hot, put in the cumin seeds. A few seconds later, put in the garlic. Stir and fry until the garlic pieces turn a medium brown colour. Now put in the onion. Stir and fry until the onion pieces begin to turn brown at the edges. Put in the lentils and the water. Bring to the boil. Cover, turn heat to low and simmer for about an hour or until lentils are tender. (Nearly all of the liquid should have been absorbed, but watch that it doesn't turn completely solid.]
Add the salt and the cayenne. Stir to mix and simmer gently for another 5 minutes.
Strega Sun Witch (drink)


Ingredients:
"white Creme de Cacao"

Directions:
Shake and strain into a cocktail glass., Garnish with an orange slice., Remember not to drink and ride your broom.
Mediterranean Tilapia (Quick and Easy)


Ingredients:
Italian-style diced tomatoes, water-packed artichoke hearts, ripe olives, feta cheese

Directions:
Preheat the oven to 400 degrees.
Place the fish fillets in a baking pan coated with cooking spray. Salt and pepper to taste.
Combine the tomatoes, artichoke hearts, olives, and feta cheese.  Top the fish with the mixture. Bake for 15 to 20 minutes or until the fish flakes easily.
Golden Cadillac


Ingredients:
white Creme de Cacao, vanilla ice cream, heavy cream

Directions:
Put all ingredients in a blender and blend for 10 seconds., Strain into cocktail glasses.
Peanut Butter Fudge


Ingredients:
light corn syrup, sugar, brown sugar, milk, salt, baking soda, butter, creamy peanut butter, pure vanilla extract

Directions:
Line a 13X9 inch pan with plastic wrap and set aside.
In a medium saucepan, combinemilk, sugars, corn syrup, salt, and baking soda. Bring to a boil over mid-high heat, stirring occasionally.
Insert candy thermometer and cook until it registers 236 (don't overcook].
Immediately remove saucepan from heat and stir in the butter, then peanut butter and vanilla. Continue stirring until smooth.
Pour mixture into prepared pan. Set aside and let fudge set.
Creamy Potato Lasagna
Category: meat-and-poultry
By homemaker

For a new twist on lasagna, try this delicious version. I use ham, but you could also use smoked turkey. I serve this with a salad.

Ingredients:
1 (12 ounce) jar Alfredo sauce
1 cup milk
3 pounds potatoes, peeled and sliced lengthwise about 1/8 inch thick
5 tablespoons grated Parmesan cheese
½ teaspoon salt
½ teaspoon ground black pepper
1 ½ cups diced ham
1 (10 ounce) package chopped frozen broccoli, thawed
2 cups shredded Swiss cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together the   and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste. In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all. Cover and bake at 400 degrees F (200 degrees C) for 45 minutes, then uncover and bake at 350 degrees F (175 degree C) for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.

Prep time: 25 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 373.2
Fat: 15.8 g
Saturated fat: 9.5 g
Carbohydrates: 38.8 g
Sugars: 3.6 g
Dietary fiber: 5.5 g
Protein: 20.1 g
Cholesterol: 56.1 mg
Sodium: 773 mg
Strawberry Vinaigrette


Ingredients:
strawberries, red wine vinegar, olive oil, fresh ground black pepper, sea salt

Directions:
Slice the strawberries into a small lidded container., Add the vinegar, olive oil, pepper & salt, & cover with lid., Shake the jar & leave to sit for 30 minutes to infuse.
Scalloped Squash


Ingredients:
milk, egg, onion, cornbread stuffing mix, butter, cheddar cheese

Directions:
Cook sliced squash until tender, drain.
Meanwhile, gradually stir milk into soup, blend in egg and drained squash, onion, and stuffing. Toss lightly to mix.
Pour into a 2-quart casserole dish that has been buttered.
Cheese topping:  Crush the butter crackers, toss lightly with the 2 tablespoons butter.
Sprinkle this over the squash. Top with the grated cheese.
Bake at 350°F for 20 minutes.
Zesty Panko Chicken Stix


Ingredients:
chicken breasts, egg, panko breadcrumbs, parmesan cheese, garlic powder, salt, black pepper, cayenne pepper

Directions:
In a large bowl, combine panko breadcrumbs, dry dressing mix, cheese, garlic powder, salt and pepper.
In another bowl, toss chicken strips with egg to coat, shaking off excess.
Toss chicken strips with breadcrumb mixture, pressing crumbs into meat to adhere.  Place breaded chicken on a baking sheet coated with nonstick cooking spray.
Bake at 350 for 10-15 minutes or until chicken is cooked through.
Kicked up Better for You Egg Salad


Ingredients:
hard-boiled eggs, carrot, celery, kosher dill pickle, green olives, light mayonnaise, romaine lettuce, flour tortillas

Directions:
Mix all ingredients together except lettuce and tortillas., Divide salad into fourths., Make four wraps. Each wrap gets 1 cup of romaine lettuce.
Santa Fe Frito Pie


Ingredients:
black beans, chopped tomato, monterey jack cheese, green chilies

Directions:
Scoop handful Fritos into bowl., Heat black beans and green chile separately., Top Fritoes with black beans, then green chile, and then Jack cheese., Top with tomatoes, onions, jalepenos., Serve!
Breakfast Hash Brown Casserole


Ingredients:
frozen hash brown potatoes, ham, sour cream, sharp cheddar cheese, parmesan cheese

Directions:
Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish.
In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese.  Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.