xiaoxl/recipe_data huggingface dataset:
Oven Grilled Chicken


Ingredients:
boneless skinless chicken breasts, olive oil, dried oregano, dried thyme, dried rosemary, black pepper, garlic powder

Directions:
Preheat broiler.
Rinse and pat dry chicken.
Whisk olive oil and spices together in a small bowl.  Add to chicken and coat. Let marinade 30 minutes.
Cook chicken 6-8 inches from broiler about 5-7 minutes.
Turn and cook an additional 5-7 minutes.
Cream Cheese Frosting


Ingredients:
unsalted butter, confectioners' sugar, cream cheese, vanilla extract, salt

Directions:
Beat butter and confectioner's sugar on medium-high until fluffy., Add cream cheese, one piece at a time, beating until incorporated., Beat in vanilla and salt., Frost cake.
Herbed Zucchini Spirals


Ingredients:
zucchini, parsley sprigs, garlic cloves, walnuts, parmesan cheese

Directions:
Using a mandoline or similar slicing device, sut the zucchini lengthwise into 1/8 inch slices.  Arrange the slices on a steamer rack, set over simmering water and steam them, covered, for 3 to 5 minutes, or until just tender.  (The zucchini slices should be barely flexible enough to roll.  They will soften more as they cool.].
In a food processor puree the parsley, garlic, walnuts, 2 tbsp of the  Parmesan cheese and salt to taste until the mixture is smooth.  Arrange the zucchini slices on a work surface and dot each slice along its length with a heaping teaspoon of the puree.  Smooth the puree to an even layer on each slice.
Roll up each slice jelly- roll fashion and fasten the spirals with wooden picks.
Arrange the spirals in a shallow baking dish, sprinkle with the remaining 1 teaspoons Parmesan cheese.  ( You can make these several hours in advance to this point].
Bake the spirals in the upper third of a preheated 425 F oven for 5 minutes or until the cheese is melted and the spirals are heated through.
Classic Kansas City Style Sauce


Ingredients:
seasoning salt, chili powder, cumin, mild curry powder, paprika, ground allspice, ground cinnamon, mace, cracked black pepper, cayenne pepper, ketchup, dark molasses, white wine vinegar

Directions:
Combine all ingredients in a medium pot., Slowly bring to a boil and simmer for 30 minutes., Allow to cool and place in a container with a very tight seal., Enjoy.
Swiss Meringue Buttercream
Category: desserts
By Bev Ottone

This is absolutely the best icing I have ever made.

Ingredients:
1 teaspoon lemon juice, or as needed
4 cups white sugar
2 cups egg whites
5 cups unsalted butter, cut into cubes
2 tablespoons pure vanilla extract
¼ teaspoon salt

Directions:
Wipe the bowl of an electric stand mixer and the whisk attachment with lemon juice to remove any trace of grease. Add sugar and egg whites to the bowl. Whisk sugar and egg whites together in the bowl of the stand mixer over simmering water, whisking constantly but gently, until temperature reaches 140 degrees F (60 degrees C), about 10 minutes. Return bowl to the stand mixer. Whisk sugar-egg white mixture in the stand mixer fitted with the whisk attachment until mixture is thick, glossy, and temperature of outside of bowl is room temperature. Change attachment to the paddle attachment and continue mixing on low speed. Add butter, 1 cube at a time; mix until silky-smooth. If mixture curdles, continue mixing and it will return to smooth. Pour vanilla extract and sprinkle salt into butter-sugar mixture; beat until fully incorporated.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 80 servings

Calories: 144.3
Fat: 11.5 g
Saturated fat: 7.3 g
Carbohydrates: 10.1 g
Sugars: 10.1 g
Protein: 0.8 g
Cholesterol: 30.5 mg
Sodium: 18.9 mg
Sugar-Free Pumpkin Cookies


Ingredients:
all-purpose flour, baking powder, baking soda, salt, cinnamon, clove, ginger, nutmeg, butter, Splenda granular, pumpkin puree, eggs, vanilla extract, pecans

Directions:
Preheat oven to 350°F.
Combine flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg in medium bowl. Set aside.
Cream butter and Splenda in large mixing bowl.
Add pumpkin, eggs, and vanilla extract; beat until blended.
Gradually add flour mixture into pumpkin mixture at low speed until combined.
Stir in nuts, if using.
Drop using a cookie scoop or by rounded teaspoons onto ungreased baking sheets.
Bake for 12 to 15 minutes, or until edges are golden brown.
Remove to wire rack to cool completely.
WW2 War Cake


Ingredients:
brown sugar, water, raisins, margarine, cinnamon, clove, flour, salt, baking powder, baking soda, walnuts

Directions:
Place the brown sugar, water, raisins.
oil, cinnamon, and cloves in a heavy-bottomed saucepan and bring to a boil.
Cook gently for 5 minutes, then remove from the heat and let cool until the mixture is comfortably warm to your finger.
While the mixture is cooling, preheat t he oven to 350F.
Grease and flour an 8x4-inch baking pan.
Sift together the flour, salt, baking powder, and baking soda.
Add them to the cooled sugar mixture, beating until no drifts of flour are visible and the batter is smooth.
Stir in the walnuts.
Spread evenly in the baking pan and bake for 25-30 minutes, or until a broomstraw inserted in the center of the cake comes out clean.
Let cool in the pan for 10 minutes, then turn onto a rack to cool completely.
Notes: For a good glaze, even if it is a 90's addition, save back a bit of the hot spiced water.
Mix with confectioner's sugar, a drop of vanilla, and a pinch salt. Glaze the cake while hot.
Tex-Mex Baked Pierogies


Ingredients:
black beans, frozen corn, scallions, fresh cilantro, sour cream

Directions:
Preheat oven to 375.
Combine first four ingredients.
Spread half of sauce mixture in bottom of 3 quart baking dish.
Top with pierogies (frozen] and remaining sauce mixture.
Cover with foil.
Bake 40 minutes.
Remove foil; sprinkle with cheese.
Bake 5 minutes.
Sprinkle with cilantro.
If desired, serve with sour cream.
Breakfast Crepes
Category: breakfast-and-brunch
By Sally

A delicious and simple recipe for the morning. May be served with butter, sugar, jam or chocolate spread. Enjoy!

Ingredients:
1 cup all-purpose flour
1 cup milk
1  egg
1 pinch salt

Directions:
In a medium-size mixing bowl, whisk together the flour, milk, egg and salt. Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter. Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer. After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes. Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 crepes

Calories: 216.2
Fat: 3.7 g
Saturated fat: 1.6 g
Carbohydrates: 35.7 g
Sugars: 4 g
Dietary fiber: 1.1 g
Protein: 9.1 g
Cholesterol: 68.5 mg
Sodium: 109.2 mg
Salsa for a Crowd


Ingredients:
diced tomatoes with juice, green onion, cilantro, garlic cloves, limes, juice of, salt

Directions:
chop  ingredients in food processor with about 3 cups of the tomatoes.
place mixture in large bowl, mix in remaining tomatoes, (may chop if finer texture desired].
Carambola juice


Ingredients:
carambolas, star fruit, water, lime, juice of, raw sugar

Directions:
Remove any green bits off the star fruit., Roughly chop., Add star fruit, lime juice and water into blender and liquidise., Add sugar if wanted and quickly blend again to mix., Some people prefer this strained., I personally like the fruit in my juice., Chill.
Apricot Leather
Category: appetizers-and-snacks
By CHERI

This is great way to use extra apricots, especially when your tree gives a bumper crop. Apricots are very nutritious so you don't want to waste them and this makes a great snack. These will also keep for a long time.

Ingredients:
1 teaspoon lemon juice
2 cups pitted and diced fresh apricots
½ cup white sugar

Directions:
Preheat the oven to 150 degrees F (165 degrees C), or the lowest setting you have. Combine the lemon juice, apricots and sugar in a saucepan. Cook over medium heat until sugar has dissolved. Transfer to a blender and puree until smooth. Cover an 11x17 inch pan or cookie sheet with a layer of plastic wrap. Pour the pureed fruit onto the plastic and spread evenly to within 1 inch of the edge. Bake for 4 to 6 hours in the preheated oven, using a spoon or a pair of tongs to keep the door slightly ajar, or until the puree has dried and is no longer sticky. Once dry, you can cut it into strips and store in an airtight container.

Prep time: 30 mins
Cook time: 6 hrs
Total time: 6 hrs 30 mins
Yields: 14 servings

Calories: 39.1
Fat: 0.1 g
Carbohydrates: 9.8 g
Sugars: 9.3 g
Dietary fiber: 0.5 g
Protein: 0.3 g
Sodium: 0.2 mg
Chicken Julienne
Category: meat-and-poultry
By snowgirl9

This is an easy-to-prepare dish that's great for a weeknight main supper. Serve it with prepared rice or over egg noodles to make a complete main dish.

Ingredients:
½ cup butter, melted
½ cup all-purpose flour
1 pound skinless, boneless chicken breasts, cut into strips
2 tablespoons fresh lemon juice
salt and pepper to taste
1 cup heavy cream
½ cup grated Parmesan cheese
1 dash paprika, for garnish

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish. Place the butter and flour in separate shallow dishes. Dredge the chicken strips first in the flour, coating evenly, and then in the butter. Place chicken in prepared baking dish. Sprinkle with lemon juice. Add salt, and pepper, to taste. Pour the heavy cream over the chicken. Sprinkle evenly with Parmesan cheese, and paprika. Bake in preheated oven until cheese melts and cream bubbles, about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 650.7
Fat: 53.7 g
Saturated fat: 31.6 g
Carbohydrates: 14.7 g
Sugars: 0.4 g
Dietary fiber: 0.5 g
Protein: 27.8 g
Cholesterol: 208.4 mg
Sodium: 386.5 mg
Doner's Zucchini Relish


Ingredients:
zucchini, onions, green peppers, salt, light brown sugar, cornstarch, turmeric, celery seed, dry mustard, nutmeg, pepper, cider vinegar

Directions:
Combine all ingredints in large pot and heat on medium heat stirring occasionally until getting the consistancy you prefer.
Place in heated jars and put on dome lids and rings (We heat our jars in a pan of hot water].
Place jars in canner then fill with cold water until water reaches the bottom of the rings.
Bring water to a boil and boil for approx 15 minutes and remove jars from water.
Russian Mushroom and Potato Soup
Category: soups-stews-and-chili
By DTERESA

I make this soup every Halloween and is the 'signal' to the family that the cool weather has arrived. I've been making it for 15 years now and out of all the soups I make, it is still everyone's favorite. Enjoy!

Ingredients:
5 tablespoons butter, divided
2  leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
⅛ teaspoon ground black pepper
1  bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-half
¼ cup all-purpose flour
1 sprig fresh dill weed, for garnish

Directions:
Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup. In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.

Yields: 12 servings

Calories: 166.7
Fat: 7.7 g
Saturated fat: 4.5 g
Carbohydrates: 21.2 g
Sugars: 2.9 g
Dietary fiber: 2.7 g
Protein: 4.5 g
Cholesterol: 22.7 mg
Sodium: 928.1 mg
Savory Puff Pastry Christmas Tree
Category: appetizers-and-snacks
By Diana Moutsopoulos

Fun and easy to make, this savory puff pastry Christmas tree is filled with a combination of creamy goat cheese and sun-dried tomato pesto. It's so much easier to make than it looks and is guaranteed to get lots of oohs and aahs from guests! Serve warm or at room temperature.

Ingredients:
2 tablespoons sun-dried tomato pesto
2 tablespoons soft goat cheese (such as Chavrie®)
2 sheets puff pastry
2 tablespoons freshly grated Pecorino-Romano cheese, divided
1  egg, beaten
½ teaspoon dried oregano

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Combine sun-dried tomato pesto and goat cheese in a small bowl and stir well. Unroll 1 puff pastry sheet onto the prepared baking sheet. Cut away 2 strips at the bottom of the sheet to form a tree trunk, about 1 inch wide and tall. Cut diagonally to the top of the puff pastry sheet to create a long triangular shape, removing excess pastry on either side. Spread a thin layer of the pesto mixture over the pastry, all the way to the sides. Sprinkle 1 tablespoon Pecorino-Romano cheese on top. Roll up the second puff pastry sheet and place at the tip of the triangle. Unroll carefully towards the bottom. Press down lightly and carefully cut away the sides to match the first triangle. Remove excess pastry. Cut 2/3-inch thick branches into the sides of the triangle from both sides, leaving a space lengthwise in the center all the way from the trunk to the tip. Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go. Brush the entire tree with beaten egg. Sprinkle with remaining 1 tablespoon of Pecorino-Romano cheese and dried oregano. Bake in the preheated oven until deep golden brown, about 20 minutes. Let cool on the baking sheet slightly.

Prep time: 35 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 8 servings

Calories: 355.1
Fat: 24.8 g
Saturated fat: 6.4 g
Carbohydrates: 27.6 g
Sugars: 0.6 g
Dietary fiber: 1 g
Protein: 5.7 g
Cholesterol: 24.6 mg
Sodium: 172.3 mg
Iced Coffee


Ingredients:
instant coffee, hot water, vanilla ice cream, milk

Directions:
Divide coffee between 2 tall serving glasses.
Divide the water evenly, pouring it into each glass to dissolve the coffee.
Place 2 scoops of the ice cream in each glass.
Pour milk over the ice cream.
Whip the cream until firm peaks form and carefully spoon or pipe on top.
Decorate with the chocolate sprinkles.
(this can also be made replacing the water with hot milk, then proceed as above].
Marinade Loin Chops


Ingredients:
character(0]

Directions:
"soak chops in marinade for 30 mins,place in oven for 30 mins,turning every 15 minutes."
Healthy Black Bean Soup


Ingredients:
minced garlic clove, extra virgin olive oil, ground cumin, black beans, chunky salsa, lime juice, plain yogurt, sour cream

Directions:
In a medium pot, sauté onions in olive oil until they are soft and translucent.
Sprinkle in cumin and garlic and sauté for a minute; pour in black beans (including juices], salsa, and lime.  Stir to combine and bring to a simmer.  Simmer covered for 20 minutes.
Ladle soup into individual bowls and top with a dollop of yogurt.  Chili and Lime Tortilla Chips or other white corn tortilla chips go nicely on the side.
Marinara Sauce


Ingredients:
extra virgin olive oil, onions, carrots, red wine, red pepper flakes, fire-roasted tomatoes, tomato paste, bay leaf, dried basil, dried oregano, fennel seed, ground allspice, garlic cloves, fresh parsley

Directions:
Heat the olive oil in a large pot over medium-high heat. Add the onions and carrot and saute until the onions are translucent.
Add the salt, black pepper and red pepper flakes, then the wine, roasted tomatoes (or canned tomatoes if using] and tomato paste. Mix well, bring just to a boil, lower heat, and continue to cook at a simmer.
Add herbs, and spices, and simmer uncovered for 45 minutes, stirring occasionally.
Add the garlic, and continue to simmer for 45 minutes more or until desired thickness. Add salt and black pepper to taste. Remove the bay leaf.
Sprinkle the chopped fresh parsley or basil to garnish.
Meatloaf Cordon Bleu


Ingredients:
onion, eggs, garlic powder, salt, pepper, cooked ham, provolone cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C].
In a medium bowl, mix together the ground beef, bread crumbs, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to 1/2 inch thick. Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9x5 inch loaf pan.
Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.
Roast Beef and Yorkshire Pudding
Category: everyday-cooking
By Jan Laskey

This recipe came from an English friend who married an American serviceman. Her family serves it every Sunday (a British tradition).

Ingredients:
2 pounds rump roast
garlic powder to taste
salt to taste
freshly ground pepper, to taste
¼ teaspoon salt
1 cup all-purpose flour
2  eggs, beaten
1 cup milk

Directions:
Preheat oven to 375  degrees F (190 degrees C). Wash roast and sprinkle with garlic powder, salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any bone or fat. Bake on a wire rack inside of a large roasting pan in the preheated oven for 90 minutes, or to desired doneness. For medium-rare, the meat thermometer should read 135 degrees F (57 degrees C). Remove roast from pan, reserving drippings. In a small mixing bowl, beat the two eggs until frothy. In another small bowl, mix the salt and flour. Stir the beaten eggs into the flour. Stirring constantly, gradually pour in the milk. Preheat oven to 400 degrees F (200 degrees C). Pour the reserved pan drippings into a medium muffin tin. Place in the preheated oven for 3 minutes. Remove  from heat and pour the egg, flour and milk mixture into the hot drippings. Return muffin tin to the oven and bake for 20 minutes, or until fluffy and golden brown.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 4 servings

Calories: 663.1
Fat: 36.4 g
Saturated fat: 14.5 g
Carbohydrates: 26.9 g
Sugars: 3.1 g
Dietary fiber: 0.8 g
Protein: 53.1 g
Cholesterol: 236.2 mg
Sodium: 317.1 mg
Lemon Sweet & Sour Sauce


Ingredients:
catsup, white sugar, water, cornstarch, lemon zest

Directions:
Add sugar, the juice of 2 lemons, and the zest of one lemon and catsup.
Mix cornstarch with the water and slowly drizzle into mixture.
Simmer over medium, stirring constantly heat until sauce thickens. It should only take 2-3 minutes for the sauce to thicken.
Duck Fesenjan
Category: world-cuisine
By Chef John

A savory stew featuring duck, pomegranate, and walnuts, which is every bit as exotic as it sounds. This is my interpretation of the ancient classic. I'm assuming like most similar recipes, every household has their own version, and this kind of thing can easily be tailored to your tastes.

Ingredients:
8 legs duck
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
¼ cup water, or as needed
3 tablespoons olive oil, or more to taste
2 cups diced yellow onion
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
6 cups chicken broth, or more as needed
⅔ cup pomegranate molasses
¼ cup honey
3 cups walnut halves

Directions:
Season duck legs all over with salt and black pepper. Heat vegetable oil in a large skillet over high heat. Place duck legs, skin-side down, in hot oil and cook until browned, 2 to 5 minutes; turn and cook until browned on the other side, 2 to 4 minutes more. Transfer legs to a plate; pour rendered duck fat into a bowl. Pour water into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Remove from heat. Heat about 2 tablespoons duck fat and olive oil in Dutch oven medium heat. Cook and stir onion in hot oil and fat until golden brown, 7 to 10 minutes. Add turmeric, cinnamon, nutmeg; cook and stir until fragrant, 1 minute. Pour chicken broth, pomegranate molasses, honey, and reserved water mixture from the skillet into onions; bring to a simmer. Grind walnuts to a fine powder in a food processor. Cook and stir walnuts in a skillet over medium heat until fragrant, 2 to 3 minutes. Stir walnuts into broth mixture; place duck legs in broth to cover in broth. Reduce heat and simmer until duck legs are tender, 3 to 4 hours. Transfer duck to a serving dish. Bring broth mixture to a boil; cook until reduced and desired sauce consistency is reached. Season with salt. Ladle sauce over duck legs.

Prep time: 15 mins
Cook time: 3 hrs 15 mins
Total time: 3 hrs 30 mins
Yields: 8 servings

Calories: 668.2
Fat: 48.1 g
Saturated fat: 6.6 g
Carbohydrates: 32.3 g
Sugars: 24.9 g
Dietary fiber: 3.9 g
Protein: 31.2 g
Cholesterol: 102.3 mg
Sodium: 990.1 mg
Moroccan Beef With Honey Spice Couscous


Ingredients:
beef flank steak, red wine vinegar, ground cumin, ground coriander, ground cinnamon, ground ginger, black pepper, honey, olive oil, water, garbanzo beans, fresh tomato, fresh flat-leaf parsley, couscous

Directions:
Marinade:.
Combine vinegar and seasonings, stir well.
Add honey and oil, stirring until blended.
Remove 1/3 cup marinade; set aside for preparing couscous.
Slice steak diagonally into thin slices.
Place steak in marinade, turning to coat.
Marinate in refrigerator 1 hour or up to overnight.
Remove steak from marinade, discarding marinade.
Cook steak in skillet over medium heat for 8-10 minutes, or until browned.
Turn steak, cover, and reduce heat to low.  Cook 7-10 minutes for medium doneness.
While steak is cooking, prepare couscous.  In large saucepan, combine water, reserved marinade, garbanzo beans, tomatoes, and parsley.
Bring to a boil over high heat.
Stir in couscous, cover, and remove from heat.
Let stand for 5 minutes, then fluff with a fork and serve with steak.
Decadent Cheesecake With Maple Applesauce


Ingredients:
cream cheese, powdered sugar, fresh lemon juice, heavy cream, graham cracker crust, butter, apples, maple syrup, brown sugar, cornstarch, cinnamon, pecans

Directions:
In a large bowl, whip cream cheese for about 30 seconds.
Add powdered sugar and lemon juice. Mix well.
In a separate bowl, whip cream until stiff peaks form.
Fold gently into cream cheese mixture.
Pour into graham cracker crust.
Chill for 2 to 3 hours.
For Maple Apple Topping in a large skillet, melt butter over medium heat.
Add apples for 5 minutes until tender.
In a small bowl, combine maple syrup, sugar, cornstarch, and cinnamon. Add to apples in skillet.
Cook for an addition 4 minutes or until the sauce is thickened. Remove from heat and let cool about 10 minutes.
Cut cheesecake into individual slices and spoon sauce over each piece.
Sprinkle with toasted pecans.