xiaoxl/recipe_data huggingface dataset:
Potato, Leek, and Roasted Garlic Soup


Ingredients:
garlic, garlic cloves, leeks, water, olive oil, salt, pepper

Directions:
Cut top off of head of garlic and place in foil. cover with olive oil and salt and pepper. Wrap garlic and roast at 400°F until very lightly golden. set aside to cool.
Chop cloves of garlic and slice white and light green parts of leeks. heat a table spoon or two of olive oil in a stock pot and add chopped garlic and sliced leeks. Sauté until soft. Cut potatoes into small wedges and add to the pot. sauté for just a few seconds and salt and pepper. Cover with water. Add half of the qt of chicken stock. from here, you add water and stock to taste.
Squeeze roasted garlic out of the head/clove pods and into the stock pot with the soup. Smash any large pieces. Bring soup to a boil.
Turn heat down to simmer until potatoes are soft. Salt, and pepper to taste. Add any other herbs or spices at this time (thyme is always lovely with chicken stock].
Stuffed Chicken Breast With Pineapple Stuffing, Mushrooms, &


Ingredients:
chicken breasts, herbed croutons, parsley, pineapple tidbits, real butter, capers, olive oil, grape tomatoes, parmesan cheese

Directions:
1] While preparing the food soak twenty toothpicks in water to hold chicken together.
2] In medium bowl mix 1 Large can of Pineapple Tidbits with juice, Capers, 3 tablespoons of sliced Almonds, 1 Tablespoon Parsley, Olive Oil, & Teriyaki Sauce, Let sit while preparing the chicken breast for stuffing, about 10 minutes.
3] Line baking dish with Foil (for easy clean-up] and spray with Pam Non stick spray.
4] Trim Chicken Breast and slice pocket in chicken breast.
5] Wash Mushrooms, Take the juice only from the Pineapple Caper mix and soak the mushrooms in it while stuffing the chicken breast.
6] Mix Garlic Herb Crushed Croutons with 1 of the Large can of Pineapple Tidbits and Juice, mix until moist. (do not over moist stuffing].
7] Fill Pocket in chicken breast with stuffing and pineapple mix.
8] Place in baking dish.
9] Return Juice from mushrooms to Pineapple Caper mix.
10] Place Mushrooms between and down the sides of chicken breast.
11] Bake for 1 hour covered.
12] After 1 hour remove cover and add Tomatoes, sprinkle top with parmesan cheese, and cook for 15 more minutes.
13] Remove Chicken from oven and let set 5 minutes.
Pineapple, Caper Salsa.
1] Heat small skillet, add butter, when butter stops bubbling and just starts to turn brown add Pineapple and caper mix and cook on medium for 3 to 5 minutes to reduce.
Southwest Chicken Salad Bento Box
Category: salad
By My Hot Southern Mess

Bring the flavor of the Southwest to chicken salad! It is the perfect way to spice up your bento box. Finish off with Allrecipes' Urban Legend Chocolate Chip Cookies.

Ingredients:
2 cups shredded cooked chicken breast
½ cup black beans, rinsed and drained
½ cup corn
½ cup shredded Cheddar cheese
⅓ cup diced red onion
⅓ cup chopped red bell pepper
1  jalapeno pepper, seeded and diced
1 cup ranch dressing
1  chipotle chile pepper in adobo sauce, sauce reserved
3  mini sweet peppers
½ (8 ounce) package tortilla chips
¼ cup mixed berries

Directions:
Place chicken, black beans, corn, Cheddar cheese, red onion, red bell pepper, and jalapeno in a large bowl; toss well. Add ranch dressing, chipotle pepper, and 2 tablespoons reserved adobo sauce. Refrigerate salad until ready to serve. Serve chicken salad in a bento box, using a silicone muffin cup. Fill other compartments with sweet peppers, tortilla chips, and mixed berries.

Prep time: 20 mins
Total time: 20 mins
Yields: 3 servings

Calories: 946.7
Fat: 69 g
Saturated fat: 14.7 g
Carbohydrates: 46 g
Sugars: 6.6 g
Dietary fiber: 7.2 g
Protein: 35.8 g
Cholesterol: 114.2 mg
Sodium: 1284.6 mg
KALE, APPLE, WALNUT AND SUMAC ONION TABBOULEH


Ingredients:
kale leaves, walnuts, apple, red onion, red wine vinegar, ground sumac, pomegranate seeds, lemon juice, olive oil, kosher salt

Directions:
Combine red onion, red wine vinegar, ground sumac, and kosher salt in a small bowl.
Combine all the ingredients, including the sumac onions, in a large bowl. Toss to combine and serve.
Swiss Chard with Garbanzo Beans and Fresh Tomatoes
Category: side-dish
By Syd

Beans and greens are a perfect combination, earthy and satisfying. This recipe for Swiss chard with garbanzo beans, onion, and fresh tomatoes is brightened with lemon juice and makes a perfect vegetarian main dish or a tantalizing side dish for fish or meat.

Ingredients:
2 tablespoons olive oil
1  shallot, chopped
2  green onions, chopped
½ cup garbanzo beans, drained
salt and pepper to taste
1 bunch red Swiss chard, rinsed and chopped
1  tomato, sliced
½  lemon, juiced

Directions:
Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 121.7
Fat: 7.3 g
Saturated fat: 1 g
Carbohydrates: 13.3 g
Sugars: 1.4 g
Dietary fiber: 3.2 g
Protein: 3.2 g
Sodium: 253.2 mg
Grandma's Corn Pudding
Category: side-dish
By lisa cohen

This corn pudding is definitely comfort food.

Ingredients:
5  eggs
⅓ cup butter, melted
¼ cup white sugar
½ cup milk
4 tablespoons cornstarch
1 (14 ounce) can corn kernels, drained
2 (14.75 ounce) cans cream-style corn

Directions:
Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish. In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well.  Pour mixture into prepared casserole dish. Bake for 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 8 servngs

Calories: 277.1
Fat: 12 g
Saturated fat: 6.2 g
Carbohydrates: 39.6 g
Sugars: 12.2 g
Dietary fiber: 2.3 g
Protein: 7.7 g
Cholesterol: 137.8 mg
Sodium: 558.2 mg
Amazing Sweet Potato Salad


Ingredients:
sweet potatoes, red bell peppers, dark raisins, lemon juice, fresh parsley, extra virgin olive oil, fresh rosemary leaves, salt, cracked black pepper, greens

Directions:
*Note: if the weather is hot and you prefer, the sweet potatoes can be diced and browned in a little bit of oil in a pan on the stove top rather than roasted.
in an oven.
*Preheat oven to 400 degrees.
Roast the sweet potatoes for 45 minutes or until fork tender.
Set aside to cool then dice.
If desired, line the salad bowl with greens of your choice. Place the sweet potatoes in salad bowl.
Add the other ingredients except for the almonds. Season with salt and pepper to taste.
Serve immediately or cover and chill until ready to eat.
Just before serving, garnish the salad with the almonds.
Vanilla Plum Jam


Ingredients:
plums, arrowroot, water, stevia, vanilla bean

Directions:
In a large covered saucepan, bring plums, agave and vanilla bean to a boil.
Lower heat, uncover pot and simmer 15 minutes, until plums are dissolved (though skins will remain].
Cook 10 more minutes to reduce mixture, then stir in stevia.
Remove vanilla bean, place plum mixture in blender and puree on highest setting.
Transfer mixture back to pot and reheat on stove.
In a small bowl, combine arrowroot powder and 1 tablespoon water to make a slurry.
Bring plum mixture to a boil, then add arrowroot slurry, stirring continuously, until incorporated.
Remove from heat, cool and transfer to mason jars.
Store in refrigerator for up to one week.
Pear Crème Brûlée Tart


Ingredients:
granulated sugar, salt, all-purpose flour, butter, brown sugar, all-purpose flour, salt, 2% low-fat milk, vanilla beans, egg, fresh lemon juice, ground cinnamon, ground nutmeg, pears, granulated sugar

Directions:
preheat oven to 400.
To prepare pastry, place first 3 ingredients in a food processor; pulse to combine. Add butter; pulse 10 times or until mixture resembles coarse meal. With processor on, slowly add 2 tablespoons ice water through food chute, processing just until dough starts to come together. Turn dough out onto a piece of plastic wrap; press into a disk. Cover and chill 10 minutes in the freezer. Place dough between 2 sheets of plastic wrap; roll dough into a 10-inch circle. Fit dough into a 9-inch round removable-bottom tart pan coated with cooking spray; pierce dough with a fork. Bake at 450° for 10 minutes or until lightly browned. Cool completely on a wire rack.
To prepare pastry cream, combine brown sugar, 3 tablespoons flour, and 1/8 teaspoon salt in a medium, heavy saucepan. Gradually add milk, stirring with a whisk. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Cook over medium-high heat until thick and bubbly (about 5 minutes], stirring constantly. Place egg in a large bowl. Gradually stir hot milk mixture into egg. Return milk mixture to pan; cook 2 minutes or until mixture reaches 185° and coats the back of a spoon, stirring constantly. Discard vanilla bean. Spread pastry cream onto a baking sheet; cover entire surface with plastic wrap. Refrigerate 20 minutes or until chilled. Spread pastry cream evenly into tart shell; cover and chill at least 2 hours or until set.
To prepare topping, combine juice, cinnamon, nutmeg, and pears; toss well to coat. Place pears, cut side down, in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 45 minutes or until tender. Cool completely; thinly slice. Place on paper towels; pat dry with additional paper towels. Arrange the pear slices spoke-like over pastry cream. Cover and chill at least 30 minutes.
Sprinkle 1/3 cup granulated sugar evenly over pears, leaving a 1/2-inch border. Holding a kitchen blowtorch about 2 inches from the top of custard, heat the sugar, moving the torch back and forth, until the sugar is melted and caramelized (about 3 minutes]. Serve immediately.
Fruit Salsa
Category: appetizers-and-snacks
By TIM LILES

Like a cool breeze on a hot summer day at the beach, this flavorful fruit salsa is zesty and refreshing! Serve it with tortilla chips.

Ingredients:
1  tomato
1  orange, peeled and segmented
2  kiwis, peeled and sliced
1  red onion, coarsely chopped
1  avocado, peeled and pitted
1 bunch cilantro
2  jalapeno chile peppers
garlic salt to taste

Directions:
In a food processor, place tomato, orange, kiwis, red onion, avocado, cilantro and jalapeno chile peppers. Process using pulse setting until finely chopped but not quite smooth. Transfer to a medium bowl, and garnish with desired amount of garlic salt.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 cups

Calories: 18.1
Fat: 1 g
Saturated fat: 0.1 g
Carbohydrates: 2.4 g
Sugars: 1.2 g
Dietary fiber: 0.9 g
Protein: 0.3 g
Sodium: 1.7 mg
Easy Honey Mustard Mozzarella Chicken
Category: meat-and-poultry
By SARAHBEA

This is simple, and very yummy! My husband loves it and he is as picky as they come! Just throw in the oven and relax. Goes great with rice or noodles. Enjoy!

Ingredients:
4  skinless, boneless chicken breast halves
¾ cup honey
½ cup prepared mustard
lemon pepper to taste
4 slices bacon, cut in half
1 cup shredded mozzarella cheese

Directions:
Preheat oven to 375  degrees F (190 degrees C). Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper. Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 465.3
Fat: 12.3 g
Saturated fat: 5 g
Carbohydrates: 55 g
Sugars: 52.8 g
Dietary fiber: 1.2 g
Protein: 36.3 g
Cholesterol: 95.1 mg
Sodium: 856.1 mg
Swiss Mushroom Runza Casserole


Ingredients:
lean hamburger, onion, sauerkraut, mushrooms, mozzarella cheese, cheddar cheese, provolone cheese

Directions:
1.  Brown hamburger with onion and season to taste.  (I usually use salt, pepper, and minced garlic], then drain.  Add back to pan and add sauerkraut and simmer for 5 minute.
2.  Add one tube of rolls to bottom of 9 x 13 pan.
3.  Top with hamburger mixture.
4.  add mozzarella and cheddar cheese,
5.  add mushrooms.
6.  top with provolone slices.
7.  Top with remaining tube of rolls.
8.  Bake at 350 35- 40 minute.
Garlic Lover's Burger


Ingredients:
ground beef, dried cilantro, garlic, honey, soy sauce, ginger paste, fresh ground pepper, onions, dried parsley, salt, canned black beans

Directions:
Mix all ingredients together (except ground pepper] and form into patties of your preferred size and thickness.
Grill burgers to your preferred doneness (rare to well-done].  Crack fresh ground pepper over the burgers as they grill.
If desired, salt burger to taste and top with cheese in the last minute or so of grilling so that it melts down over the burger.  Burger already has soy sauce, so I find that salt is unnecessary.
Place burger on your favorite bun, add toppings, and dig in!
Options:  Add any of the optional ingredients to the mix before grilling.  Fresh minced onions add alot of flavor, but not everyone likes onions.  Adding black beans is an easy way to bulk up the mix and add some great fiber and nutrition.  You might wish to try just half a can the first time, if you're unsure you'll like them.  For burgers that verge on meatloaf, add about 1/4 cup of spaghetti or pizza sauce to the mix (and/or top the formed patties with additional sauce when grilling].
Mamon (Sponge Cakes)
Category: world-cuisine
By lola

These sweet and soft mini cakes are usually baked in small molds and served during snack time. Use muffin tins if you don't have the molds.

Ingredients:
2 ½ cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup vegetable oil
8  egg yolks
2 tablespoons grated orange peel
1 teaspoon vanilla extract
⅓ cup orange juice
⅓ cup water
8  egg whites
½ teaspoon cream of tartar
½ cup white sugar

Directions:
Preheat an oven to 325 degrees F (165 degrees C). Grease 16 muffin cups. Stir the flour, 1 cup sugar, baking powder, and salt together in a large bowl. Make a well in the center of the flour mixture and add the oil, egg yolks, grated orange peel, vanilla extract, orange juice, and water. Mix well by hand until smooth with no lumps. Beat the egg whites with the cream of tartar until foamy in a large glass or metal mixing bowl. Gradually add the 1/2 cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the flour mixture into the egg whites. Pour the resulting batter into the prepared muffin cups to about 2/3 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 45 mins
Cook time: 40 mins
Total time: 2 hrs 5 mins
Yields: 16 cakes

Calories: 242.7
Fat: 9.2 g
Saturated fat: 1.9 g
Carbohydrates: 35.1 g
Sugars: 19.4 g
Dietary fiber: 0.6 g
Protein: 5.2 g
Cholesterol: 102.4 mg
Sodium: 269.2 mg
Easy Lemony Lemon Bars


Ingredients:
powdered sugar, flour, butter, flour, sugar, eggs, lemon juice

Directions:
Preheat oven to 350 degrees F.
For the crust, combine 1/2 cup powdered sugar and 2 cups flour; cut 1 cup butter into the mixture. Press into a greased 9 by 13 inch pan and bake 15 minutes. Cool.
Meanwhile, combine 1/4 cup flour and 1 3/4 cup sugar. Stir in eggs and lemon juice. Pour onto crust. Bake about 25 minutes at 350 degrees F until lightly browned and set. Cool and then sprinkle with powdered sugar.
Chicken Tortilla Soup - Restaurant Style


Ingredients:
olive oil, chicken breasts, onion, garlic cloves, green chilies, chicken broth, sharp cheddar cheese, low-carb tortillas, olive oil, low-fat sour cream, sharp cheddar cheese, salt, cilantro leaf

Directions:
Heat 1 Tablespoon of olive oil in a large soup pot over medium heat and cook diced chicken pieces for 5 minutes, stirring often so they don't get brown - remove chicken and set aside.
Heat 1 Tablespoon of olive oil in the same large soup pot over medium heat and add onion cook for 1 minute stirring often.
Press 2 cloves of garlic into the pot over the onions and cook for another minute - continue stirring so the onions and garlic do not brown.
Add the two cans of green chilies and cook for another minute.
Add the cooked chicken, refried beans and broth (I buy broth by the carton and measure the broth by filling the empty refried bean can] - blend this mixture well.
Add 1 Tablespoon of southwest seasoning and 1/2 cup of shredded sharp cheddar cheese (or your favorite] - simmer soup on medium low heat until heated through. At this point the soup is ready, but if you simmer on low heat for another 15 - 30 minutes it will give the seasoning a chance to blend well.
While the soup is simmering preheat oven to 350 and cut the tortillas into very thin strips using a pizza cutter - when watching carbs I use 1/2 tortilla per person.
Place tortilla strips 2 teaspoons of olive oil and 4 pinches of salt in a ziplock bag and shake well.
Spread into 1 layer on cookie sheet spayed with oil (make the strips in shapes rather than all of them be completely flat] and bake for 5 - 7 minutes.  (I have also toasted these in a large frying pan if you prefer method].
This recipe makes four hearty 2 1/2 cup portions - Ladle soup into bowls, garnish each bowl with tortilla strips, 1/8 cup of shredded cheese, a dollop of sour cream and a few cilantro leaves. (Serving Idea:  I have also served this soup with cheese quesadillas].
Sonny's Sunshine Bones


Ingredients:
whole wheat flour, baking soda, almond butter, soymilk

Directions:
Preheat oven at 350 degrees.
Spray Pan lightly on your cookie sheet.
Mix dry ingredients in a bowl and wet in the other.
Slowing add the wet ingredients to the dry.
Put the sticky dough onto a lightly floured surface and pat it down. Then roll it  out about 1/4 inch and cut it out with your cookie cutter.
Place on your cookie sheet and bake 15 to 20 minutes, until golden brown.
Cool on your rack and store in airtight container.
Ham and Rice Casserole


Ingredients:
cooked rice, cooked ham, cheddar cheese, evaporated milk, onions, butter

Directions:
Combine all ingredients except butter and corn flakes.
Spoon into a greased casserole dish (8x8 or 10x7].
Combine butter and corn flakes and put over top of dish.
Bake uncovered at 375 for 40 minutes.
Southwestern Salty Sweet Potatoes to Cry For!


Ingredients:
sweet potatoes, olive oil, canola oil, cumin powder, chili powder, paprika, salt, cayenne pepper

Directions:
Preheat your oven to 425.
Put sweet potato chunks into a large bowl, add oil and mix to cover well.
In a small bowl or cup mix all the spices and the salt together and stir until well blended.
Sprinkle the sweet potaoes with this mixture and mix until all the potatoes are well covered.
Turn onto a cookie sheet and spread out evenly.
Bake on the lowest rack in your oven for about 20 minutes.
Serve warm.
Which won't be a problem as they'll all be gone way before they could get cold!
Sweet N' Spicy Veggie Pasta


Ingredients:
fettuccine, white wine, onion, garlic cloves, red bell pepper, carrot, broccoli florets, fresh chives, plain nonfat yogurt, parmesan cheese, ricotta cheese, nonfat sour cream, stone ground mustard, honey

Directions:
Cook pasta until al dente. Drain well.
Heat lightly oiled skillet over medium-high heat. When hot, add wine, onion and garlic.
Cook and stir until soft, about 5 minutes.
Add bell pepper, carrots, broccoli and chives. Cook just until tender, about 5 minutes.
Combine yogurt, cheeses, sour cream, mustard and honey. Season with salt and pepper.
Toss with veggies and pasta. Serve immediately.
Salmon Spread


Ingredients:
salmon, cream cheese, liquid smoke, horseradish, mayonnaise, parsley, lemon juice

Directions:
"Blend all."
Marinated Artichoke Salad


Ingredients:
water-packed artichoke hearts, tomatoes, green pepper, red onion

Directions:
In a bowl, combine the artichokes, tomatoes, green pepper, and onion.
Drizzle with salad dressing; toss to coat.
Cover and refrigerate for at least 1 hour.
Baked Flan
Category: desserts
By Beth

This is a quick and easy baked flan recipe that is prepared in the blender. It's great served warm or cold and has a creamy texture like custard. Slice the flan and spoon a little of the melted sugar onto the top of the slice.

Ingredients:
⅔ cup white sugar
1 (14 ounce) can sweetened condensed milk
2 cups heavy cream
1 cup milk
5  eggs
2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a small nonstick saucepan, heat the sugar over medium heat. Shake and swirl occasionally to distribute sugar until it is dissolved and begins to brown. Lift the pan over the heat source (4 to 6 inches) and continue to brown the sugar until it becomes a dark golden brown. You may slightly stir while cooking, but continually stirring causes the sugar to crystallize. Pour caramelized sugar into a 1 1/2 quart casserole dish or a large loaf pan, and swirl to coat the bottom of the pan evenly. In a blender, combine sweetened condensed milk, cream, milk, eggs and vanilla. Blend on high for one minute.  Pour over the caramelized sugar. Place the filled casserole dish into a larger pan and add 1 inch of HOT water to the outer pan. Bake in preheated oven for 50 to 60 minutes, or until set.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 490.1
Fat: 30 g
Saturated fat: 17.7 g
Carbohydrates: 46.8 g
Sugars: 45.2 g
Protein: 10 g
Cholesterol: 216.9 mg
Sodium: 141.2 mg
Elderberry Pie


Ingredients:
elderberries, sugar, flour, lemon juice, cinnamon, butter

Directions:
Combine berries, sugar, flour, and lemon juice in a medium sauce pan.
Heat mixture until it just starts to boil, stirring occassionaly.
Remove from heat and let cool for 15 minutes.
Preheat oven to 425 degrees Fahrenheit.
Spread bottom crust in a 9 inch pie pan.
Spread berry mixture in pie shell.
Sprinkle cinnamon on top.
Dot butter on top.
Put top crust on and seal edges.
Poke several vent holes in top crust.
Bake at 425 degrees Fahrenheit for 10 minutes. Turn oven down to 350 degrees Fahrenheit, leaving pie in oven, and bake for 30 minutes longer.
Tea Smoothie


Ingredients:
black tea, milk, sugar

Directions:
Steep tea to desired taste.
Add tea, milk, sugar and ice to blender.
Blend until smooth.
NOTE: Let the tea cool before you pour it in, otherwise it will just be iced tea with milk --  which is good too, but not a smoothie.