xiaoxl/recipe_data huggingface dataset:
Moroccan Roasted Pomegranate Chicken


Ingredients:
whole chickens, kosher salt, pomegranate, dry white wine, sugar, ground cinnamon, black pepper, garlic clove, fresh lemon juice

Directions:
Preheat oven to 350 degrees.
Remove and discard giblets, and neck from chicken, and lift wing tips up over back and tuck under chicken.
Sprinkle 3/4 teaspoon salt over chicken, and place chicken, breast side up on rack of roasting pan coated with cooking spray.
Place rack in pan, and bake 450 degrees for 45 minutes or until a thermometer inserted into meaty part of thighs reaches 165 degrees.
Remove chicken, and rack from pan and let stand 10 minutes.
Remove skin from dark meat, and discard.
Remove seeds from pomegrante, set 1 tablespoon seeds aside.
Place remaining seeds in a blender, pulse to crush.
Strain mixture through a sieveover a bowl, to yield 1/4 cup juice, discard solids.
Place roastin pan over medium heat, add wine to drippings in pan, scraping pan to loosen browned bits.
Pour mixture into medium saucepan, stir in pomegranate juice, sugar, cinnamon, pepper, and garlic, and bring to a boil.
Cook 16 minutes or until reduced to 1/3 cup.
Remove from heat, and stir in lemon juice, and remaining salt.
Serve sdauce with chicken, and sprinkle with remaining seeds.
Easy Creamy Caesar Salad Dressing
Category: side-dish
By Angielin

I've been preparing this dressing for family and friends for many years; it's always a favorite! Serves 5 as an entree with grilled chicken, beef, or shrimp.

Ingredients:
⅓ cup canola oil
⅓ cup grated Parmesan cheese
¼ cup egg substitute (such as Egg Beaters®)
2 teaspoons Dijon mustard
1 clove garlic, minced
½ teaspoon anchovy paste
¼ teaspoon Worcestershire sauce
⅛ teaspoon ground black pepper
salt to taste
1 head romaine lettuce, torn into bite-size pieces
1 cup croutons

Directions:
Blend vegetable oil, Parmesan cheese, egg substitute, Dijon mustard, garlic, anchovy paste, Worcestershire sauce, and pepper in a blender or food processor until smooth; season with salt. Drizzle dressing over lettuce in a large mixing bowl; toss to coat. Top salad with croutons.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 128.6
Fat: 10.9 g
Saturated fat: 1.4 g
Carbohydrates: 4.9 g
Sugars: 0.6 g
Dietary fiber: 1.1 g
Protein: 3.3 g
Cholesterol: 3.2 mg
Sodium: 166.4 mg
Asparagus With Toasted Walnut Butter


Ingredients:
fresh asparagus, butter, walnuts, walnut oil, salt

Directions:
Wash asparagus; snap off tough stem ends. In large skillet or Dutch oven, bring 1 inch of lightly salted water to a boil. Arrange asparagus spears evenly in skillet. Cover; cook 4 to 5 minutes or until asparagus is crisp-tender. Drain.
Meanwhile, in small saucepan, combine butter and walnuts. Cook over low heat until butter browns and walnuts are toasted, watching carefully to prevent butter from burning. Stir in oil and salt.
Arrange hot asparagus on large serving platter. Top with walnut butter.
Courting Cake


Ingredients:
butter, caster sugar, eggs, self-raising flour, milk, heavy whipping cream, strawberry, confectioners' sugar

Directions:
Pre-heat oven to 190°C/375°F.
Grease and line the bases of three 7-inch round cake tins.
Cream the butter and sugar together until pale and fluffy.
Gradually add the eggs, a little at a time, beating well after each addition.
Fold in the flour, and then add enough milk to give a soft dropping consistency.
Divide the mixture evenly between the prepared tins and bake for 25-30 minutes, until well risen and firm to the touch, swapping the position of the top and bottom cakes halfway through the cooking.
Turn out and leave to cool on a wire rack.
Whip the cream until it just holds its shape.
Sandwich the cakes together with the cream and the strawberries, reserving a few for decoration.
Dredge the top with icing sugar and decorate with the reserved strawberries.
Edamame Hummus With Pita Crisps


Ingredients:
edamame, olive oil, salt, cumin, garlic cloves, fresh flat-leaf parsley, tahini, water, fresh lemon juice, paprika

Directions:
Preheat oven to 350°F.
Arrange pita halves in a single layer on oven rack.
Bake at 350°F for 15 minutes or until crisp, and cool completely on a wire rack.
Break each pita in half into about 6 chips each.
Prepare edamame according to package directions, omitting salt.
Place 3 tsp oil, salt, cumin, coriander, and garlic in a food processor, and pulse 2 or 3 times or until coarsely chopped.
Add the edamame, parsley, tahini, water, and juice; process 1 minute or until smooth.
Spoon the hummus into a serving bowl.
Drizzle with remaining 1 tsp oil, and sprinkle with paprika.
Serve with pita crisps.
Beef and Mushroom Stuffed Peppers
Category: main-dish
By SKJHFG

A beefy alternative to 'Italian-style' stuffed peppers, great with any white rice-based side dish, or mashed potatoes.

Ingredients:
1 pound ground beef
1 cup fresh mushrooms, sliced
½  white onion, diced
2 cups beef gravy
salt and pepper to taste
3 small red bell peppers, halved and seeded
¾ cup shredded Monterey Jack cheese

Directions:
Preheat oven to 375  degrees F (190 degrees C). Brown beef in a large skillet over medium-high heat. Halfway through browning, add mushrooms and onion. Continue cooking until meat is fully browned; drain fat from skillet. Stir in enough gravy to bond mixture without making it soupy. Season with salt and pepper, and set aside. Meanwhile, heat a medium saucepan of  water until boiling. Place peppers in water, and boil for 2 to 3 minutes, until just tender; remove from water. Place peppers, hollow side up, in a 9x13 inch baking dish, and fill each with beef mixture. Bake in preheated oven for 15 to 20 minutes, until bubbling. Top with cheese, and bake for an additional 5 to 10 minutes. Serve in a small pool of gravy.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 3 servings

Calories: 600.4
Fat: 42.6 g
Saturated fat: 17.2 g
Carbohydrates: 17.6 g
Sugars: 4.5 g
Dietary fiber: 2.2 g
Protein: 36.7 g
Cholesterol: 121.7 mg
Sodium: 1280.8 mg
Glazed Doughnut Strawberry Shortcake
Category: desserts
By voraciousgirl

A delightful twist on traditional strawberry shortcake using a glazed doughnut. Easy to prepare, yet an impressive dessert! Use store-bought doughnuts or your own glazed doughnut recipe.

Ingredients:
2 cups heavy whipping cream
½ cup confectioners' sugar
1 teaspoon vanilla extract
4  glazed doughnuts, halved horizontally
1 quart strawberries, hulled and sliced

Directions:
Beat cream, sugar, and vanilla extract together in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Place the bottom half of one doughnut on a plate. Spoon 1/4 cup whipped cream onto the doughnut, arrange 1/4 of the sliced strawberries over the whipped cream, and then spoon another 1/4 cup whipped cream over the strawberries. Top with remaining doughnut half. Repeat with remaining doughnuts, cream, and strawberries.

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

Calories: 765.6
Fat: 58.2 g
Saturated fat: 30.9 g
Carbohydrates: 57.4 g
Sugars: 23.1 g
Dietary fiber: 3.8 g
Protein: 7.3 g
Cholesterol: 166.6 mg
Sodium: 252.2 mg
Fudge Slide


Ingredients:
"irish cream"

Directions:
"Shake all ingredients with ice.  Strain and serve in a cocktail glass."
No Butter Peanut Lover's Peanut Butter Cookies


Ingredients:
peanuts, flour, baking soda, egg, brown sugar, milk, crunchy peanut butter

Directions:
Preheat oven to 375.
Crush peanuts into small bits with a rolling pin.  Roast for 8 - 12 minutes, stirring a couple of times.
Use a fork to mix flour and soda together in a bowl.
In another bowl mix egg, sugar and liquid.
Mix in peanut butter with egg mixture.
Mix in peanut bits and chocolate chips (if you're using them] with egg mixture.
Mix flour and egg mixtures together.
Roll into small balls between your palms and flatten with a floured fork on a greased cookie sheet, or push a large chocolate wafer into the top of the ball, flattening the ball in the process.
Bake 12 on a cookie sheet at a time as far from the edges of the cookie sheet as possible.
Bake 9 1/2 minutes
Cool on wire rack.
Grilled Corn and Heirloom Tomato Salad
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Fresh, grilled corn on the cob tossed with heirloom tomatoes, red onions, herbs and a light dressing from Tiffany of Crème De La Crumb.

Ingredients:
3 ears corn on the cob, shucked
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon Italian seasoning
2 cups small heirloom tomatoes, chopped
½ medium red onion, diced
¼ cup basil leaves, roughly chopped
Reynolds Wrap® Non-Stick Foil
¼ cup olive oil
2 tablespoons vinegar
1 teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon black pepper

Directions:
Preheat grill to medium heat and place a 12x12-inch piece of Reynolds Wrap® Non-Stick Foil on the grill. Brush corn with olive oil, then sprinkle with salt, pepper, garlic powder and Italian seasoning. Place corn on foil and cook for 10 to 12 minutes, turning occasionally until kernels begin to char. Remove from heat and slice kernels off of the cob. Toss together corn, tomatoes, onions and basil in a medium bowl. Whisk together all dressing ingredients in a small bowl. Add to corn salad and toss to coat. Serve immediately.

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

Calories: 233.5
Fat: 17.9 g
Saturated fat: 2.5 g
Carbohydrates: 18.6 g
Sugars: 5.2 g
Dietary fiber: 3.4 g
Protein: 3.4 g
Sodium: 452.1 mg
Chicken Thighs in Asian Tangerine Marinade


Ingredients:
chicken thighs, tangerines, dry sherry, soy sauce, oyster sauce, hoisin sauce, red pepper flakes, ground ginger, Chinese five spice powder, black sesame seed

Directions:
Grate zest from tangerines, and squeeze juice into a bowl with zest.
Mix in remaining ingredients, except chicken and sesame seeds.  Whisk until well blended.
Put thighs into a gallon zipper bag and pour marinade over thighs.  Seal and marinate in refrigerator 2 hours, turning 2-3 times.
Preheat oven to 325°F.
Coat an oblong baking dish with non-stick cooking spray.
Remove thighs from marinade and place thighs, skin side up, in baking dish.  Pour  marinade over thighs.
Bake 40 minutes, or until juices no longer run pink.  Brush thighs a couple of times while baking, with pan juices.
Sprinkle black sesame seeds over thighs and continue baking 5 minutes.
Place thighs on plates and spoon sauce over them.
Cranberry Apricot Sauce


Ingredients:
fresh cranberries, granulated sugar, light brown sugar, orange zest, salt

Directions:
In a large saucepan, bring all ingredients to a boil over med heat, stirring frequently.
Cook, stirring occasionally, until cranberries start to pop and the mixture thickens, about 10 minutes; let cool.
Creamy Pancetta Rice


Ingredients:
pancetta, red onion, half-and-half, cooked rice, dried sweetened cranberries, pistachio nut, salt, black pepper

Directions:
Brown pancetta and onions in large skillet over medium heat, cook until onions begin to brown (about 8 minutes].
Add half-and-half; bring to a boil.
Remove from heat.
Add rice, cranberries, pistachios, salt and pepper.
Stir until well blended.
Skinny Peanut Butter Swirl Brownies


Ingredients:
creamy peanut butter, low-fat vanilla yogurt, skim milk, egg, salt, baking powder, sugar, old fashioned oats

Directions:
Preheat oven to 350°F Spray a 8×8 inch pan with non-stick cooking spray. Set aside.
Place all of the ingredients except for the peanut butter into a blender.
Blend until mix is smooth and oats are ground up. Scrape down the sides as needed.
Pour batter into prepared baking dish.
Microwave peanut butter for 30 seconds. Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect.
Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan.
Refrigerate for 2 hours to set brownies.
Cut into 12 squares.
PISTACHIO BAKED CHEESECAKE


Ingredients:
flour, sugar, unsalted butter, cream cheese, instant pistachio pudding mix, eggs, sweetened condensed milk, icing sugar, butter, pistachios

Directions:
Lightly spray 9" spring-form pan with olive oil or grease lightly with butter.
Crust - blend: flour, nuts, sugar, butter, almond extract (all crust ingredients], pulse until mixture resembles small crumbs. Press into bottom of pan. Chill while preparing other ingredients (20 min].
Preheat oven to 350°F.
Filling - mix: cream cheese, condensed milk until smooth. Add eggs 1 at a time on low speed. Separate 1/2 the mixture out into a medium bowl and set aside. Mix the other 1/2 in the mixer with the pudding mix - it will be thicker.
On top of the crust, put spoonfuls of plain cream cheese and alternate with the pistachio cream cheese mix. Use a butter knife, run in curved lines to create marble effect and smooth top with a spoon.
Place on a bake sheet and bake for 55-65 min until the center is almost set (about the size of a quarter or 1" in the middle]. Fill a casserole dish (oven safe] with water and place in the oven at the same time. This will steam the cheesecake, preventing cracking.
When time is up, turn off oven and let the cake cool slowly with the other dish of water, to prevent cheesecake from cracking. When cool, place in fridge from 2 - 12 hours.
Buttercream Frosting - Cream: sugar, butter, almond extract, and whip cream. Use a piping bag with icing tip to decorate cake.
Put pistachios in zip lock bag and crush with a wooden spoon or use food processor. Sprinkle on cheese cake as desired. Enjoy!
Classic Pudding Pops
Category: desserts
By tammy74

Classic pudding pops... no fail recipe here.

Ingredients:
2 cups milk
½ cup evaporated milk
1 (3.5 ounce) package instant chocolate pudding mix
¼ cup white sugar

Directions:
Beat milk, evaporated milk, instant pudding, and sugar in a bowl until thoroughly combined. Pour into ice pop molds and freeze until firm, about 3 hours.

Prep time: 5 mins
Cook time: 5 mins
Total time: 3 hrs 10 mins
Yields: 8 pudding pops

Calories: 122.1
Fat: 2.6 g
Saturated fat: 1.6 g
Carbohydrates: 21.5 g
Sugars: 19 g
Dietary fiber: 0.4 g
Protein: 3.4 g
Cholesterol: 9.4 mg
Sodium: 216.8 mg
Whole Wheat Molasses Flat Bread
Category: breakfast-and-brunch
By BOLTONLANE

This is a quick bread that mixes up fast and bakes in 15 minutes. It goes great topped with honey or jams.  We like making this especially at Eastertime.

Ingredients:
2 cups whole wheat flour
1 cup all-purpose flour
1 ¼ teaspoons baking powder
1 ¼ teaspoons salt
4 teaspoons vegetable oil
⅞ cup boiling water
3 tablespoons honey
3 tablespoons molasses
1 tablespoon butter, melted  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease a baking sheet. Whisk the whole wheat flour, all-purpose flour, baking powder, and salt together in a bowl. Mix vegetable oil, boiling water, honey, and molasses into the flour mixture, and stir until thoroughly combined. Turn the dough out onto a well-floured work surface, and knead a few times to be sure the dough is completely mixed. Divide the dough into quarters, and roll each quarter into a ball. Press each dough ball into a circle about 1/4-inch thick, and place on prepared baking sheet. If desired, use a kitchen knife to lightly score the breads with 2 criss-cross lines to break the breads apart later. Bake in the preheated oven until browned, about 15 minutes. If desired, brush the breads with melted butter after removing from oven.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 breads

Calories: 118.7
Fat: 2.2 g
Saturated fat: 0.7 g
Carbohydrates: 23 g
Sugars: 5.4 g
Dietary fiber: 2 g
Protein: 2.9 g
Cholesterol: 1.9 mg
Sodium: 217.7 mg
Steak & Shiitake Fried Rice


Ingredients:
white rice, olive oil, eggs, garlic cloves, ginger, carrots, snow peas, shiitake mushroom, reduced sodium soy sauce, scallion

Directions:
Cook rice according to the package directions.
Meanwhile, heat olive oil in a large skillet over medium high heat.  Add eggs and swirl to coat the bottom of the pan.  Cook until eggs are firm and set, about 1 to 2 minutes.  Transfer eggs to a cutting board and set aside.
Add garlic and giner to the same skillet, cook for 1 minute.  Add steak and cook until cooked through, 3 to 5 minutes.  Add carrots, snow peas and mushrooms and cook until mushrooms are softened, about 3 minutes.  Add soy sauce and sesame oil and bring to a simmer.  Stir in rice and heat through.  Remove from heat and stir in scallions.
Slice eggs into thin strips.  Spoon fried rice onto a serving platter, top with eggs and serve.
Eggplant Antepasto


Ingredients:
eggplant, onion, pitted black olives, garlic cloves, olive oil, salt

Directions:
Preheat oven to 350 º F.
Wash eggplant, don't peel it.
In a cutting board, slice and dice eggplant, onion and red pepper ( I dice them really small ]. Mince the garlic.
In a 9X13 inches glass pan, mix all the ingredients.
Bake for 45 minutes, stirring occasionally, or until eggplant is tender.
Transfer to a glass container, close tightly and refrigerate for up to 1 month.
Serve cold or at room temperature.
Lemon Blueberry Muffins


Ingredients:
all-purpose flour, sugar, sugar, baking powder, baking soda, salt, lemon yogurt, margarine, egg, lemon rind, vanilla, blueberries

Directions:
Preheat oven to 400 degrees.
Grease 12 (3 x 1 1/4-inch] muffin cups.
In a large bowl, stir together flour, the 2/3 cup sugar, baking powder, baking soda and salt. In another bowl, stir together yogurt, butter, eggs, lemon peel and vanilla until blended.
Make a well in center of dry ingredients; add the yogurt mixture and stir just to combine. Stir in the blueberries.
Spoon batter  into the muffin tins and sprinkle with the remaining 1 tablespoon of sugar.
Bake 20 to 25 minutes.
Steamed Ginger Rice with Snow Peas


Ingredients:
long grain rice, water, ginger, snow peas

Directions:
Wash rice in several of changes of water until the water runs clear.
Place rice in a 3 quart saucepan that has a tight fitting lid.
Add water and grated ginger.
Bring to a boil, uncovered.
Reduce heat slightly but continue to cook uncovered until surface water disappears and holes appear in the surface of the rice.
Cover tightly, turn heat very low and cook 20 minutes.
Add snow peas and cover.
Cook 2 minutes longer then remove from heat and let stand 3 to 5 minutes before serving.
Stir gently to combine rice with snow peas.
Arrabbiata Sauce
Category: side-dish
By Ellen

Spicy and delicious. Ideal on penne pasta.

Ingredients:
1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
⅜ cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
½ teaspoon Italian seasoning
¼ teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh parsley

Directions:
Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes. Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes. Stir in parsley. Ladle over the hot cooked pasta of your choice.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 3 cups

Calories: 76.9
Fat: 1 g
Saturated fat: 0.2 g
Carbohydrates: 11.8 g
Sugars: 7.5 g
Dietary fiber: 2.1 g
Protein: 1.9 g
Sodium: 258.2 mg
Juicy Hamburgers


Ingredients:
character(0]

Directions:
Dissolve salt and pepper in ice water., Use at least 1/2 teaspoon of salt for each pound of meat you use., Add spiced water to meat, then add crushed ice and work in gently., Form 4 patties and grill or pan fry.
One-Pot Chicken & Penne Parmesan


Ingredients:
butter, margarine, chicken breast, chicken broth, penne pasta, ground pepper, milk, parmesan cheese

Directions:
Melt the butter in 5-quart saucepan over medium heat, add the chicken, and cook until it is no longer pink.
Add the broth and heat to boiling, then add the pasta, vegetables and pepper. Stir to cover the pasta. Allow to boil, then reduce the heat.
Cover the pan and simmer for 13 minutes (or until the pasta is tender], stirring every other minute.
While the pasta is cooking, mix together the cream of chicken soup, the milk, and 1/2 cup of the cheese in a medium bowl.
When the pasta is cooked, stir the soup mixture into the pot. Heat just to a boil, then sprinkle with the remaining parmesan and serve.
Vegetable Hotpot


Ingredients:
potatoes, garlic, olive oil, dried thyme, rosemary, paprika, fresh parsley, bay leaf, mustard powder, flour, tomato paste, water

Directions:
Boil potatoes just lightly until about cooked.
Place chopped veggies and garlic in a casserole dish or saucepan with 1 tablespoon oil and sweat veggies for 5 minutes. (This means to put them (preferably] in a covered frying pan and let cook on low for about 5 minutes -- just long enough to take a bit of the crunch off, but not enough to cook them entirely.]
Do not overcook.
Add the herbs and seasonings to the vegetables.
Mix mustard powder, flour and tomato paste with water and stock until smooth.
Pour mixture onto the vegetables and bring to a boil, stirring constantly.
Season with salt and pepper.
Transfer to an ovenproof dish if necessary.
Place the potato in a bowl with the remaining 2 tablespoons of oil and toss until coated.
Season with salt and pepper.
Pile the potatoes on top of the veggies and bake in a preheated oven at 400 F for 45 minutes.
The potatoes should be brown, but if they're not you can grill them for another 5 minutes.
Serve with a salad or on top of rice.
Disney's Monterey Clam Chowder


Ingredients:
butter, flour, potatoes, green pepper, celery, heavy cream, clam, fresh thyme, dried thyme, salt, white pepper, Tabasco sauce

Directions:
Melt the butter in a saucepan and then add the flour to make a roux.  Cook for 10 minutes over medium heat, stirring often, then set aside.
In a large pot, heat the oil and saute the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.
Add the heavy cream, clams, thyme, salt, pepper, tabasco sauce, and roux.  Whisk well to blend in the roux.
Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally.  Add more seasoning to taste.
If you like, serve slices of sourdough alongside.
Apple Juice Marinade


Ingredients:
soy sauce, honey, lemon juice, garlic powder, dry mustard, ginger

Directions:
Combine all ingredients., Marinade meat all day or over night.  Excellent for grilled pork chops.
Citrus Marinated Shrimp


Ingredients:
lemon slices, bay leaves, water, salt, pepper, shrimp, ketchup, garlic clove, fresh lemon juice, sugar, celery seed, mustard seeds, Tabasco sauce, orange, lettuce leaf

Directions:
Combine first 5 ingredients in a saucepan and bring to a boil.
Add shrimp and boil them, covered, for 1 to 2 minutes, or until pink and just firm to the touch.
Drain shrimp in colander, refresh them under cold water, and shell and devein them.
In a bowl, combine ketchup, garlic, vegetable oil, lemon juice, sugar, celery seeds, mustard seeds, Tabasco, organe, onion and salt and pepper.
Toss shrimp with marinade and chill mixture, covered, for 24 hours.
Drain shrimp and arrange on lettuce leaves on serving plates.