xiaoxl/recipe_data huggingface dataset:
Chicken With Roasted Lemon and Rosemary Sauce


Ingredients:
tiny new potatoes, lemons, extra virgin olive oil, extra virgin olive oil, boneless chicken breasts, garlic, low sodium chicken broth, fresh rosemary, fresh flat-leaf parsley, butter

Directions:
Preheat oven to 450 degrees.
Fill a pot with cold salted water, add potoates and bring to a boil for about 20 minutes or just until tender; drain and let cool, but do not peel. Cut in half and set aside.
Preheat the broiler. Cut a small slice off both ends of each lemon, then cut in half crosswise.
Place lemons, flesh side up, in a flameproof baking dish, brush with olive oil, and season with salt and pepper.
Broil lemons 6 inches or more from the heat until browned and soft, about 10 minutes. Let cool.
Squeeze the lemon halves over a sieve suspended over a bowl. Pushing the pulp through the sieve Discard the lemon shells.
Season the chicken with salt and pepper.
Heat the remaining 1/4 cup olive oil in a large oven proof saute pan over medium-high heat until hot.
Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes. Remove to a platter.
Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring, until brown all over, about 5 minutes. Drain off the excess oil.
Arrange the chicken breasts on top of the potatoes and place in the oven to reheat and cook through, about 10 minutes.
When done, remove the chicken to a platter and put the pan with the potatoes over medium-high heat. Toss well so the pan juices are absorbed into the potatoes. Scrape the potatoes out of the pan onto the platter around the chicken.
Return the pan to medium-high heat and add the garlic. Sauti briefly until light brown. Immediately add the reserved roasted lemon juice (this final flash of heat will cook off any residual acid flavor], stock, rosemary, and parsley.
Stir and scrape up all the browned bits that cling to the bottom and sides of the pan.
Season to taste with salt and pepper.
If the sauce tastes too lemony, stir in the optional butter. Pour the sauce over the chicken and potatoes and serve immediately.
Scrambled Eggs


Ingredients:
butter, eggs, salt, pepper

Directions:
Put 1 tbsp of butter into pan., Add egg and salt and pepper and 1 tbsp of butter in bowl., Scramble., Put into hot frying pan and let cook until egg is thick and not runny., Serve.
Spiced Carrot Cake


Ingredients:
orange, plain flour, ground cinnamon, ground ginger, allspice, ground cloves, baking soda, brown sugar, carrot, pecans, eggs, Grand Marnier, cream cheese, confectioners' sugar, pecan halves

Directions:
Zest the orange, cover and set aside for the frosting.
Juice the orange, add the chopped apricots and mix with the orange juice, leave to soak for at least 3 hours.
When ready to make the cake, preheat the oven to 300F and line the base of a 2lb loaf tin with parchment paper.
Sift the flour together with the cinnamon, ginger, allspice, cloves and the baking soda into a mixing bowl.
Add the brown sugar, chopped pecans, carrots and the apricots with the juice, (reserve 2 tablespoons of the orange juice], mix well.
Beat together the eggs with the oil, add to the mix and mix again.
Spoon into the prepared loaf tin and bake for 50-60 minutes.
Test with a wooden skewer whether the cake is done, (it should come out clean and dry], otherwise cook a bit longer.
Turn the cake out of the tin and let it cool until slightly warm.
Mix the two tablespoons of Grand Marnier and the two tablespoons of the reserved orange juice, return the cake to the tin, poke holes in the top and drizzle the liquid over to soak up the juices.
Beat together the cream cheese, confectioners sugar and the orange zest, taste if you find it sweet enough, if not, add more sugar.
Take the cake out of the tin, remove parchment paper and spread the frosting on the top.
Decorate with the halved pecans.
Cheesy Zucchini Casserole


Ingredients:
butter, zucchini, onion, egg, cheddar cheese

Directions:
Preheat oven to 180 deg C (350 deg F], and place bread cubes in a medium bowl and pour the melted butter over bread cubes.
Add the zucchini, onion, garlic salt and egg and mix well, then transfer the mixture into a 9x13-inch baking dish and top with the cheese.
Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.
Weight Watchers Smoky Bean Dip With Crudites 2.5 Points


Ingredients:
nonfat yogurt, low-fat plain yogurt, garlic paste, cayenne pepper, carrot, celery ribs

Directions:
rinse the pules in cold water and drain.  put into bowl pr blender with yoghurt,garlic and spices. blend either with a hand blender or ina jug blender until smooth.
check the seasoning and serve with the crudites.
Neal's Yard Bakery Parsnip Soup


Ingredients:
butter, parsnips, onion, water, nutmeg, salt, black pepper

Directions:
Melt butter and saute the parnsip & onion until tender, about 5-10 minutes.
Add the milk, water, nutmeg, and salt & pepper, then simmer for 25-30 minutes, lid dropped on top of the pot, slightly ajar.
Using a stick blender (or a regular blender in batches], puree until smooth.
Test for seasonings, adding more salt & pepper if needed and serve warm with some crusty bread on the side.
Dolma Dalya - Algerian Tomato & Pepper Stuffed Vine Leaves


Ingredients:
grape leaves, tomatoes, onion, garlic cloves, basmati rice, long grain rice, paprika, cinnamon, ras el hanout spice mix, olive oil, water, onion, tomatoes, garlic cloves, cinnamon, water, lemons, lime juice

Directions:
Vine Leaves:
To prepare fresh vine leaves, trim the stalks & wash the leaves under running water. Blanch in lightly salted water for 15 minutes. Rinse then drain & set aside.
To prepare bottled vine leaves, take the leaves out of the bottle & soak in plenty of cold water for at least 20 minutes. Rinse the leaves individually under running water the set aside.
To prepare vacuum packed vine leaves, remove the leaves from the packet & soak in plenty of cold water for at least 15 minutes. Rinse the leaves individually under running water the set aside.
Finely dice the pepper, tomato & onion. Fry gently in a little olive oil along with the minced garlic for approx 4 minutes. Add the spices & seasoning & cook for a further 30 seconds.
Remove from the heat & add the rice, olive oil & water. Set aside.
Broth:
Finely dice the onion & tomato & fry gently in a little olive oil. Add the cinnamon & seasoning, water, stock cube & lemon / lime juice. Cook for 15 minutes.
After 15 minutes, remove from heat. At this point, you can do one of three things: liquidize the sauce, strain it to leave just a broth or keep it as it is.
Stuff & fold your vine leaves:
Remove one leaf from the bowl of water & place in the centre of a dinner plate.
Place one teaspoon full of filling into the bottom centre of the leaf - as in the photo.
Take the left corner of the leaf & fold up to cover the filling.
Do the same with the right hand side.
Bring in both sides then gently roll up the leaf.
Repeat these steps another 49 times - When folding the leaves, be firm but do not wrap them too tightly as they may split as the rice expands. Also don't be tempted to overfill the leaves either.
NB: Most prepacked vine leaves come with their stalks attached. If they are tender you can leave them on - tuck them in the leaf or alternatively leave sticking out for a pretty effect. If the stalks are tough then remove them with a pair of scissors.
Place carefully one at a time in a large pot. You can put up to 3 layers in a pot if necessary.
Place a large plate or dish over the top of the vine leaves & gently pour the sauce broth over the top. Cover & cook on medium heat for at least 25 minutes; until the vine leaves are tender.
My family enjoys these hot or room temperature drizzled with lemon / lime juice & good quality olive oil. They are really good served as an appetizer with a selection of dips such as garlic mayo etc.
88 Calorie Brownies


Ingredients:
unsweetened applesauce, vanilla extract, sugar, unbleached all-purpose flour, instant espresso powder, baking powder, salt

Directions:
Preheat oven to 350°F Spray an 8x8 inch non-stick cake pan with cooking spray.
In a medium mixing bowl, using a sturdy whisk or spatula, mix the applesauce, vanilla, egg whites and sugar until they are well combined.
Add the flour, cocoa powder, espresso powder, baking powder, and salt. Stir the until just combined and no lumps remain.
Pour into prepared pan. Sprinkle the chocolate chips chips evenly over the top.
Bake for 20-22 minutes or until a toothpick inserted in the center comes out dry (a few crumbs are okay].
Transfer the pan to a cooling rack and allow them to cool 5 minutes. Cut into 12 equal brownies.
Fried Okra
Category: side-dish
By Linda Martin

A simple Southern classic! Okra is dredged in seasoned cornmeal, then fried until golden.

Ingredients:
10 pods okra, sliced in 1/4 inch pieces
1  egg, beaten
1 cup cornmeal
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup vegetable oil

Directions:
In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper. Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.

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

Calories: 393.6
Fat: 29.2 g
Saturated fat: 4.7 g
Carbohydrates: 29 g
Sugars: 1.4 g
Dietary fiber: 2.2 g
Protein: 4.7 g
Cholesterol: 46.5 mg
Sodium: 167.3 mg
Philly Cheese Steak


Ingredients:
green bell peppers, onion, American cheese, salt, pepper

Directions:
In a skillet over medium heat, add oil.
When oil is hot, add the green bell peppers and sliced onions and fry for about 2 minutes.
Rip the slices of steaks with your hand and add to the skillet.
Fry for 2 minutes or until steaks are brown and no longer pink. Season with salt and pepper, and turn off fire.
Slice Italian bread open and add cheese to both sides of the bread.
Leaving the bread open toast in a regular oven or toaster oven until cheese is melted.(Optional,you don't have to toast your bread].
Add the Steak and onions on top of the melted cheese and close the sandwich.
Enjoy with sides such as chips or fries.
Ukrainian Spinach Noodles


Ingredients:
butter, onion, fresh spinach, swiss cheese

Directions:
In a bowl toss noodles with one tablespoon butter.
In a skillet melt the remaining butter over medium low heat. Stir in onion and cook for 5 minutes.
Stir in spinach and increase heat to high cooking until spinach is limp, tossing occasionally.
Stir in noodles, cooking and stirring until heated through.
Transfer noodle mixture to a bowl and toss with cheese.
Season with salt and pepper. Toss.
Shrimp Salad on Endive


Ingredients:
mayonnaise, lemon juice, dill weed, salt, pepper, green onion, celery, diced pimento, Belgian endive

Directions:
In a small bowl, combine the first 6 ingredients.
Stir in the shrimp, onion, celery and pimientos.
Spoon 1 tablespoonful onto each endive leaf; arrange on platter.
Refrigerate until serving.
Pass-It-Along Black Bean Burritos


Ingredients:
olive oil, onion, garlic clove, black beans, lime, tortillas, tomatoes, salsa, sour cream, cheddar cheese

Directions:
In medium-large frying pan, heat oil over medium., Cook onion and garlic, about 2 min, until just becoming transparent., Add peppers and heat until soft., Add black beans until everything is hot., Squeeze 1/2 of lime juice over all ingredients just before serving., Warm tortillas, add optional ingredients, and top with bean mixture., Squeeze more lime juice over everything before folding up burrito style., Enjoy.
Fruit Slush


Ingredients:
water, sugar, vodka, soda water

Directions:
Place water and sugar in pan, stir over low heat till sugar dissolves., Bring to the boil, boil rapidly without stirring for 2 minutes then cool., Combine juices with vodka and sugar syrup., Pour mixture into 2 large cake pans, store in freezer., To serve - fill a glass 3/4 full of slush, top with soda water.
Rice with Herbes de Provence
Category: side-dish
By Jennifer Green

This is a fragrant, yummy rice. It is great with chicken and green beans!  This is very easy to make. Substitute a mixture of thyme, marjoram, savory, and rosemary for dried herbes de Provence.

Ingredients:
1 cup white rice
2 cups chicken stock
1 ½ teaspoons herbes de Provence
1 pinch sea salt
1 pinch pepper

Directions:
In a medium saucepan stir together rice, chicken stock, herbes de Provence, salt, and pepper. Set over high heat, and bring to a simmer; cover, and cook 20 minutes. Fluff with a fork, and serve.

Prep time: 2 mins
Cook time: 23 mins
Total time: 25 mins
Yields: 4 servings

Calories: 169.4
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 37.1 g
Sugars: 0.1 g
Dietary fiber: 0.7 g
Protein: 3.3 g
Sodium: 82.4 mg
Greek Salad Dressing


Ingredients:
olive oil, garlic powder, dried oregano, dried basil, ground black pepper, salt, onion powder, ground mustard, rosemary, red wine vinegar

Directions:
Simply pour all ingredients into a container (bottle is best].
Shake vigorously until well mixed.
Store tightly at room temperature.
Rueben Loaf
Category: bread
By NEHCTERG

This makes a great appetizer and afternoon snack! It is also good using ham and cheese.  beef and sauerkraut

Ingredients:
3 ½ cups all-purpose flour, divided
2 (.25 ounce) packages rapid rise yeast
2 tablespoons sugar
¼ teaspoon salt
1 cup warm water (120 to 130 degrees F/50 degrees C)
¼ cup yellow mustard
2 tablespoons butter, softened
3 cups chopped cooked corned beef
6 slices Swiss cheese
1 cup sauerkraut, drained and pressed
1  egg

Directions:
In a large bowl, combine 1 1/2 cups flour, yeast, sugar and salt. Add warm water, mustard and butter; stir well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Cover and let rest for 10 minutes. On lightly floured surface, roll dough to a 10x15 rectangle. Layer corned beef, Swiss cheese, and sauerkraut in the center third of the rectangle. Use a knife to make cuts from filling to dough edge, approximately 1 inches apart. Folds strips across bread, alternating sides. Cover loaf and let rise in a warm area for 45 minutes. Preheat oven to 375 degrees F (190 degrees C). Brush risen loaf with beaten egg. Bake in preheated oven for 30 minutes, until golden brown.

Prep time: 1 hr 10 mins
Cook time: 40 mins
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 694.4
Fat: 32 g
Saturated fat: 14 g
Carbohydrates: 64.3 g
Sugars: 5.3 g
Dietary fiber: 3.4 g
Protein: 35.3 g
Cholesterol: 161.3 mg
Sodium: 1556.2 mg
Cajun Rubbed Tilapia


Ingredients:
paprika, light brown sugar, garlic powder, cumin, ground cayenne pepper, salt, olive oil

Directions:
In a small bowl, combine everything but the tilapia and olive oil; set aside.
Heat olive oil in a large skillet over medium heat.
Rub spice mixture onto both sides of each fillet and add to the skillet.
Cookuntil just opaque in the center, gently turning halfway though (about 5-7 minutes total depending on thickness of fillets].
Morrison's Cafeteria Fried Shrimp


Ingredients:
shrimp, flour, garlic powder, white pepper, baking powder, salt, paprika, all-purpose flour, egg, cold water

Directions:
Blot shrimp dry with paper towels and set aside. Heat several inches of oil to 350 degrees in a deep, heavy pot or deep fryer.
Combine the dredging mixture in a shallow dish.
Meanwhile, whisk the baking powder, salt and paprika into the flour. Whisk in the egg and water, blending well.
Hold shrimp by the tail, dredge, dip in batter and slip into hot oil. Fry a few at a time just until batter is golden. Drain on paper towels. Serve hot.
Blue Elephant


Ingredients:
Absolut citron vodka, blue curacao, lemon juice

Directions:
"Shake and serve in a highball glass filled with ice."
Rabbit Normandy Style


Ingredients:
rabbit, flour, onions, hard apple cider, carrots, new potatoes, parsley, cornstarch, apples

Directions:
"Dredge the rabbit pieces in the flour.  Heat the oil in a soup kettle.  Add the pieces of rabbit and the onions and brown in the oil turning as needed for about 20 minutes on a low flame.  Add the cider, turning the fir up momentarily.  Using a wooden spoon scrape up the brown bits at the bottom of the pot.  When the cider boils, add the potatoes and the carrots.  Turn down the fire to a simmer, cover and cook one-half hour.  Remove the cover and add the apples and cook another half-hour.  At this point, boil rapidly until the liquid in the pot is about 2 cups.  Make a slurry of two tablespoons of cold water and the cornstarch and add it and the parsley to the pot, cooking until the sauce is thick enough to coat a spoon.  Plate the rabbit and vegetables and spoon the sauce over them."
Bow Tie Pasta With Chicken and Vegetables


Ingredients:
flour, salt, pepper, skim milk, chicken broth, parmesan cheese, bow tie pasta, garlic cloves, chicken breasts, salt, pepper

Directions:
In a 2 quart saucepan stir together flour, salt, pepper, milk and chicken broth. Cook on medium heat, stirring often, until mixture is thick and bubbly. Add 1/4 cup parmesan cheese; cook and stir 2 minutes more.
Cook pasta according to package directions. After approximately 6 minutes, add vegetables and allow to cook for 3 minutes longer. Drain.
While sauce and pasta are cooking, cook garlic and seasoned chicken in skillet on medium heat for 5-6 minutes.
Combine chicken and sauce with pasta and veggies. Garnish with remaining parmesan cheese.
Turkey Corn Chowder
Category: soups-stews-and-chili
By sharon

The smoked turkey in this recipe adds a great flavor, but you can use cooked chicken if you prefer.

Ingredients:
3  potatoes, peeled and diced
2  smoked turkey legs
¼ cup butter
1 large onion, chopped
3 tablespoons all-purpose flour
1 (32 ounce) carton chicken broth
1 (16 ounce) package frozen corn
1 quart light cream
salt and ground black pepper to taste

Directions:
Place the potatoes into a pot and cover with salted water; bring to a boil, reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Cut the meat from the turkey legs, discarding the bones and tendons. Chop the turkey meat and set aside. Heat the butter in a soup pot over medium heat; cook the onion in the butter until translucent, about 8 minutes. Sprinkle the flour over the butter and onion; stir constantly until the butter and flour form a paste. Allow the paste to fry for about 1 minute. Whisk in the chicken broth, potatoes, turkey meat, and corn; stir until the mixture comes to a low boil and thickens, about 5 minutes. With a potato masher, slightly mash the potatoes and vegetables until the potatoes look rounded off. Pour in the cream, bring soup back to a simmer, and allow to cook without boiling for 5 minutes, stirring constantly. Season to taste with salt and black pepper.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 8 servings

Calories: 462.3
Fat: 26 g
Saturated fat: 14.1 g
Carbohydrates: 35.3 g
Sugars: 4.1 g
Dietary fiber: 3.5 g
Protein: 23.8 g
Cholesterol: 110.7 mg
Sodium: 677.2 mg
Luscious Lemon Coffee Cake


Ingredients:
instant lemon pudding mix, sour cream, eggs, pecans, brown sugar, granulated sugar, ground cinnamon

Directions:
Combine topping ingredients; set aside.
In mixing bowl, combine cake and pudding mixes, sour cream, eggs, oil and lemon flavoring.
Mix on medium speed for 2 minutes.
Pour 1/2 of batter into a greased Bundt pan.
Sprinkle half of the topping over batter.
Spoon remaining batter over topping and spread evenly.
Sprinkle with remaining topping.
Bake at 350° for 30-35 minutes or until cake tests done.
Guacamole at the Cottage


Ingredients:
avocados, lime, onion, garlic cloves, tomatoes, cilantro

Directions:
Halve avocados, remove pits and scoop flesh into a large bowl., Squeeze juice of lime over immediately to prevent browning., Roughly mash the avocado with the back of a large spoon., Add remaining ingredients, stirring to combine., The mixture should be a little rough with chunks of avocado remaining., Serve with tortilla chips or vegetables.
Hummus


Ingredients:
canned chick-peas, tahini, olive oil, garlic clove, salt, ground black pepper, ground black pepper, water, olive oil

Directions:
Place all ingredients, except the water and 1 teaspoon of olive oil in a food processor and process, add water slowly until smoothly pureed.
Add more garlic, salt, pepper, lemon juice, or cumin to taste.
Serve with a drizzle of olive oil and sprinkled with a bit of cumin.
Can be served with vegetables, crackers, or pita.
Sun-Dried Tomatoes 101


Ingredients:
plum tomato, coarse salt, fresh thyme, olive oil, garlic clove

Directions:
1.  Preheat oven to 200*F. Place a metal rack on a baking sheet.
2.  Cut each tomato in thirds lengthwise. Each slice should be about 1/3-inch thick.
3.  Sprinkle salt on the cut sides of the tomatoes--not more than you'd want to eat though! 4.  Line a cutting board with a dish towel or paper towels and place the tomatoes on top. 5.  Top with another dish towel and another cutting board. Weight with a heavy  cookbook or two. Leave for 20 minutes. This helps get some of the tomato's juices out early, before they go in the oven.
6.  Remove the tomatoes from the cutting board sandwich, dusting off any salt that hasn't dissolved, and place them on the rack, with at least 1 inch in between. Sprinkle with the fresh thyme.
7.  Bake for about 5 hours, until the tomatoes are dry to the touch and have wrinkled  around the edges. You can really decide how dry you want them--as dry as raisins? or do you want to leave a little plumpness? Watch them (and try them] as they cook,  and decide for yourself. When done, remove from the oven and let cool to room             temperature.
8. If you're going to be storing your tomatoes in olive oil, place the olive oil and garlic in a small jar while the tomatoes are cooking, and let the garlic steep to flavor the oil.
9. When the tomatoes are cool, add them to the oil. If not using oil, store them in an airtight container in the fridge.
My Note:  Tomatoes - any quantity, ripe, but not over ripe, still firm. The yield varies considerably depending upon the moisture content of the tomatoes, which depends upon the type of tomato and the weather.  Paste tomatoes (Roma] work best and typically yield 2 cups of dried tomatoes for each 5 lbs of fresh.
Green Beans With Sesame


Ingredients:
green beans, sesame seeds, soy sauce

Directions:
Cook or steam green beans until almost tender (about 10 minutes].
Heat a heavy nonstick skillet over medium high heat.
Add sesame seeds.
Shake skillet constantly until sesame seeds are golden.
Reduce heat to medium low and stir in soy sauce and oil.
Add green beans and toss.
Brie Cheesecake with Raspberry Sauce


Ingredients:
cream cheese, sugar, eggs, sugar, frozen sweetened raspberries, Grand Marnier

Directions:
Preheat oven to 350 F.
Lightly butter a 9 1/2 inch springform pan.
Cut a piece of wax paper or parchment to fit base of pan.
Butter it and line bottom of pan with this.
Put a piece of foil over outside of pan from the bottom in case the bottom seal is not tight.
Cheesecake: In a food processor, combine cheeses with 3/4 cup sugar.
Process until mixture liquifies, scraping down sides of the bowl.
Add eggs and remaining sugar and continue to process until very smooth.
Pour into prepared pan.
Set pan in a larger ovenproof pan and add enough hot water to reach halfway up the sides of the springform pan.
Bake 45 minutes, turn oven off, leave in an additional 15 minutes, then remove from oven and take out of water bath.
Cool.
Cover with saran wrap and refrigerate overnight.
To serve, remove pan sides and invert onto serving platter.
Smooth top, if necessary.
Serve with raspberry sauce on the side.
Raspberry sauce: Thaw raspberries.
Puree in blender.
Press through fine strainer to remove seeds.
Mix in Grand Marnier.