xiaoxl/recipe_data huggingface dataset:
Butter Brown Potatoes


Ingredients:
butter, margarine, russet potatoes, salt, black pepper

Directions:
Peel potatoes and cut in half lengthwise (you only need enough that will fit in the bottom of your baking dish- so start with four and see if you need to peel more to fill the dish].
Place butter/margarine in a 9x13 baking dish and place in a preheated 350 F degree oven, and let it melt. Remove from oven and add potatoes in coating thoroughly (you may have to use a basting brush for this]. Arrange potatoes cut side down, and season with the salt and pepper.
Return dish to oven and bake for 45 minutes to an hour (depending on thickness of potatoes], or until the potatoes are golden brown and cooked through. For best results baste the potatoes with the melted butter in the bottom of the dish halfway through the cooking time.
Note: this is a really easy side dish if you are cooking other items in the oven and can easily be made when you have to bake something between 325 and 375- just adjust the cooking time.
Country Style Meatloaf


Ingredients:
hamburger, ground pork, salt, pepper, mustard, onions, egg, sour cream, tomato juice, horseradish

Directions:
Mix hamburger, ground pork, salt, pepper, mustard, onion, egg, sour cream, tomato juice, 1 cup breadcrumbs, and horseradish if using, well.
Sprinkle 1/8 cup breadcrumbs on top.
Bake 45 minutes  at 375  degrees Fahrenheit or until done.
Hidden Valley Ranch Buttermilk Dressing Mix


Ingredients:
dried parsley, dry dill weed, onion powder, garlic powder, ground black pepper

Directions:
In a blender puree crackers to a fine powder., Add the parsley, onion and dill., Pulse to almost dust., Pour into a bowl and add the remaining ingredients., Mix well and store for up to 1 year in an airtight container., to use~ Add 1 and 1/2 heaping T's to 1 cup mayo and 1 cup buttermilk., Mix well and serve.
Cauliflower Risotto


Ingredients:
onion, mushrooms, extra virgin olive oil, cauliflower head, flat leaf parsley, fresh rosemary, parmesan cheese, salt, pepper

Directions:
Preheat oven to 350f.
Place sauté  pan with 1 tablespoon of EVOO over medium heat, add onions and cook until translucent. Add mushrooms and sauté until tender. Remove from heat.
Place cauliflower and herbs into a mixing bowl and toss together with remaining EVOO. Transfer mixture onto a baking sheet, and place in oven for 30 minutes.
Place large skillet over medium high heat and combine cauliflower with onion and mushroom mixture. Add cheese and almond milk and cook until it comes to a boil, reduce heat and continue to simmer for 5 minutes. Remove form heat and serve.
Serving suggestion: Try serving with grilled fish and Romesco sauce.
Lemon Poppy Seed Muffins


Ingredients:
all-purpose flour, baking soda, salt, lemons, zest of, granulated sugar, milk, canola oil, vanilla extract, white distilled vinegar, poppy seeds

Directions:
Preheat oven to 400 F or 200C and lighty grease muffin tin.
In a medium size bowl combine dry ingredients (flour, baking soda, salt,lemon zest, poppy seeds].
In a larger bowl combine sugar, milk, oil, vanilla extract, and vinegar.
Then gentaly fold the flour mixture into the wet ingredients.
Fill tins two-thirds full. Bake muffins for 20 minutes till golden ontop and toothpick comes out clean.
Roasted Pork Loin


Ingredients:
boneless pork loin roast, garlic cloves, dried rosemary, olive oil, white wine, water

Directions:
Preheat oven to 350 degrees.
In a small bowl, combine rosemary, minced garlic, salt and pepper.
Prepare the pork loin by making slits big enough to stuff the rosemary/garlic mixture into.
Using a shallow roasting pan (with or without a rack] or even a glass baking dish.
I then drizzle the olive oil all over the pork loin, sprinkling and rubbing any remaining mixture on top.
Then I add about 1/2 cup water to the bottom of the roasting pan, to prevent any scorching.
Turn and baste pork loin occasionally with liquids in the bottom of pan.
Bake at 350 degrees for 2 - 2 1/2 hours. (Depending on pork loin size, make sure to cook 25-30 minutes for each pound.].
Remove pork loin to serving plate. Then you can add 1/2-3/4 cup white wine in pan to loosen and scrape the brown bits of leftover fat and juices. Drizzle over pork loin if you choose or use as au jus for dipping.
Satan's Whisker Cocktail


Ingredients:
dry vermouth, sweet vermouth, Cointreau liqueur

Directions:
"Add all ingredients, stir with ice, strain and serve."
Sesame Seed Challah (Egyptian Holiday Bread)


Ingredients:
dry yeast, water, sugar, flour, salt, eggs, sesame seeds

Directions:
Combine yeast with water and pinch of sugar and set aside.
Combine flour, remaining sugar, salt and 2 eggs in large mixing bowl.
Add yeast mixture and mix well.
Dough will be moist and sticky.
Knead until dough is smooth, about 10 minutes, adding flour or water as needed.
Dough should still be moist.
Return to bowl, sprinkle dough with flour, cover with towel and let rise until doubled, about 1 hour.
Divide dough in half, place each half on lightly floured board and lightly knead into round loaves.
Place on greased baking sheet, leaving space between loaves, as they will rise and expand when baking.
Beat remaining egg.
Brush loaves with beaten egg and sprinkle with sesame seeds.
Bake at 350 degrees until golden brown and completely baked inside, 20 to 30 minutes.
Easy Cola Chicken
Category: meat-and-poultry
By Jenuine

The kids won't complain about dinner tonight when they hear they're having Cola Chicken. Simple and tasty with only a few ingredients.

Ingredients:
4  skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons Worcestershire sauce
1 cup ketchup
1 cup cola-flavored carbonated beverage

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place the chicken pieces into a 9x13 inch baking dish. Season with salt and pepper. In a medium bowl, mix together the Worcestershire sauce, ketchup and cola. Pour over the chicken. Cover with a lid or aluminum foil. Bake for 50 minutes in the preheated oven, until the chicken is no longer pink.

Prep time: 5 mins
Cook time: 50 mins
Total time: 55 mins
Yields: 4 servings

Calories: 222.2
Fat: 3 g
Saturated fat: 0.8 g
Carbohydrates: 23.6 g
Sugars: 21.3 g
Dietary fiber: 0.2 g
Protein: 25.6 g
Cholesterol: 67.2 mg
Sodium: 812.8 mg
Creamy Broccoli Casserole
Category: side-dish
By Menda

Wonderful side dish with broccoli and cream cheese. Even my kids like this dish.

Ingredients:
1 (16 ounce) package frozen broccoli, thawed
2 tablespoons butter
¼ teaspoon salt
2 tablespoons all-purpose flour
2 cups milk
1 (8 ounce) package cream cheese, cubed
1 cup crushed buttery round crackers

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 4 to 6 minutes; drain. Melt butter in a large saucepan over medium heat. Stir in salt, flour, and milk.  Cook, stirring constantly, until thick and bubbly. Stir in cream cheese until melted.  Remove from heat, and stir in broccoli. Sprinkle 1/2 cup of crushed crackers over the bottom of a 1 1/2 quart casserole dish. Slowly pour the broccoli mixture into the dish, and top with remaining crushed crackers. Bake in preheated oven for 30 minutes.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 8 servings

Calories: 320.3
Fat: 21.9 g
Saturated fat: 10.3 g
Carbohydrates: 24.3 g
Sugars: 5.4 g
Dietary fiber: 2.3 g
Protein: 7.6 g
Cholesterol: 43.3 mg
Sodium: 471.1 mg
Cajun Shrimp and Corn Chowder


Ingredients:
butter, yellow onion, whole kernel corn, bay shrimp

Directions:
In a medium saucepan, melt the butter.  Add the onions and saute until translucent.
Add the corn, chicken stock and whipping cream; simmer for 30 minutes. Remove from heat and puree in food processor in small batches.
Return to pan.  Add Cajun seasoning and bay shrimp and stir well. Let set for one hour to develop flavor, then reheat and serve.
New Year's Oyster Stew Recipe


Ingredients:
leeks, butter, potatoes, hot water, chicken bouillon granules, milk, half-and-half cream, cayenne pepper, fresh parsley

Directions:
In a Dutch oven, saute leeks in butter for 10 minutes or until tender. Add the potatoes, water and bouillon; cover and simmer 20 minutes or until potatoes are tender. Cool.
Transfer to a blender. Cover and process until blended. Return to the pan; stir in the milk, cream, oysters, cayenne, salt and pepper. Cook on low until heated through (do not boil]. Garnish with parsley. Yield: 12 servings.
Spicy Apple Gingerbread Pancakes


Ingredients:
eggs, light brown sugar, buttermilk, butter, all-purpose flour, baking soda, cinnamon, nutmeg, ground cloves, ground ginger, granny smith apples, golden delicious apples, cinnamon, nutmeg, ground cloves, light brown sugar, apple cider, butter

Directions:
In a medium bowl, combine eggs and brown sugar. Stir in buttermilk and butter. Sift together flour, baking soda, cinnamon, nutmeg, cloves and ginger into a large bowl.
Stir egg mixture into flour mixture (do not overmix]- batter will be somewhat lumpy. Add more buttermilk, if needed (batter should be thick].
Cook pancakes on a preheated, greased griddle or skillet until golden brown on both sides. Serve pancakes topped with spicy apples and maple syrup if desired.
For the apples: In a small saucepan over low heat, combine all ingredients. Cook, stirring frequently, until apples are tender but not mushy.
Spanish Chicken and Rice


Ingredients:
chicken legs, extra virgin olive oil, garlic cloves, adobo seasoning, onion, green pepper, chorizo sausage, water, chicken bouillon, fresh cilantro, long grain rice

Directions:
Season the chicken legs with Adobo.
Heat the oil in a large heavy pan or pot (use one with a fitted lid for use later in the process].
Add the chicken and brown on all sides.
Remove chicken to a platter and set aside.
Stir in the garlic, onion, pepper and chorizo and cook for about 5 minutes or until onion and pepper are tender.
Add rice and cook for 1 minute while stirring.
Add water, sazon seasoning and bouillion and bring to a boil.
Add the chicken and cilatro stir and cover.
Reduce heat to low and simmer for 25 minutes (or until rice is tender].
Serve and enjoy!  You can also garnish with fresh cilantro leaves.
Baked Caprese Salad
Category: salad
By Amanda

A baguette of French bread is cut into slices and toasted with roma tomato and fresh mozzarella cheese slices, then sprinkled with snipped fresh basil leaves and drizzled with extra-virgin olive oil.

Ingredients:
1 large French baguette (15 inches long), sliced 1/2-inch thick
2 tablespoons extra-virgin olive oil
sea salt to taste
5  roma (plum) tomatoes, sliced
1 ¼ pounds fresh mozzarella cheese, sliced
1 bunch fresh basil, leaves removed and coarsely chopped
2 tablespoons extra-virgin olive oil
ground black pepper to taste

Directions:
Preheat oven to 450 degrees F (230 degrees C). Arrange slices of baguette onto a baking sheet and brush both sides of each slice with 2 tablespoons olive oil. Sprinkle with sea salt. Toast the bread in the preheated oven until lightly golden brown and crisp, about 5 minutes. Flip the bread slices over and top each slice with a slice of tomato and a slice of mozzarella cheese. Sprinkle with salt. Return crostini to the oven and bake until tomato and mozzarella slices are warmed through, about 5 more minutes. Arrange the crostini onto a serving platter and sprinkle with basil. Drizzle with remaining 2 tablespoons olive oil and sprinkle lightly with more sea salt and black pepper.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 30 crostini

Calories: 233.2
Fat: 12.3 g
Saturated fat: 6.1 g
Carbohydrates: 18.9 g
Sugars: 2.2 g
Dietary fiber: 1.1 g
Protein: 10.7 g
Cholesterol: 29.8 mg
Sodium: 273.4 mg
Cinnamon-Vanilla Roasted Butternut Squash Seeds


Ingredients:
butter, vanilla extract, ground cinnamon, sugar

Directions:
Preheat oven to 300°F.
Remove seeds from squash and wash thoroughly to remove as much pulp as possible.
Spread seeds onto a work surface covered with paper towels and allow to air-dry for 15-30 minutes.
In a small bowl, whisk together melted butter, vanilla, cinnamon and sugar.  Add seeds to mixture and toss until thoroughly coated.
Onto a medium baking sheet, spread into a single layer.
Roast for 40 minutes or until seeds are crisp and lightly browned.
Remove from oven and allow to cool completely before stirring or storing in an air-tight container.  The seeds should keep for one to two weeks.
The Deen Brothers' Baked Hush Puppies


Ingredients:
yellow cornmeal, all-purpose flour, baking powder, salt, fresh ground black pepper, onion, milk, eggs, unsalted butter

Directions:
Preheat oven to 450 degrees. Lightly grease a 24-cup mini muffin pan or spray with nonstick cooking spray.
In a medium bowl, combine the cornmeal, flour, baking powder, salt and pepper.
In a separate bowl, mix together the onion, milk, eggs and butter. Fold the egg mixture into the flour mixture until the flour mixture is just moistened.
Spoon 1 T of the batter into each of the prepared mini muffin pan cups. Bake for 10  minutes, or until the hush puppies are firm to the touch and golden brown around the edges.
Runzas


Ingredients:
Bisquick, onion, milk, cabbage, hamburger, salt

Directions:
After hamburger has been browned, add in cabbage and onions., Cook until veggies start to soften., Drain., Add in soup and salt, mix well., Set aside., Preheat oven to 400 degrees., Combine Bisquick and milk to form a soft dough., Turn onto floured surface and knead 10 times., Roll into 16 X 8 inch rectangle and cut into 6-8 equal pieces., Fill each piece of dough with hamburger mixture and fold in all sides to seal., Pinch edges together well to ensure that it seals., Place on greased cookie sheet., Bake for 15 minutes or until dough is golden brown., Serve with mushroom or country gravy spooned over the top.
Bananas in Milk


Ingredients:
bananas, milk, sugar

Directions:
Peel and slice bananas into cereal bowl., Sprinkle with desired amount of sugar and cover with milk., Enjoy!
Stuffed Schnitzel (Aka Chicken Kiev)


Ingredients:
chicken breasts, egg, white flour, salt, black pepper, ground beef, dried cilantro, salt, onion, garlic, ground cumin, white flour

Directions:
For the stuffing:
Sauté the diced onion.
When onion is translucent, add the ground meat and mix so the meat doesn't clump.
When meat is almost cooked, add the minced garlic and sauté until everything is well mixed and cooked.
Add the cumin and cilantro 1/2 tsp salt and mix well, then remove from burner.
For breading mixture:
Mix 1 c flour, 1/2 tsp salt and 1/4 tsp pepper in plate.
To assemble:
Lay a breast flat on a plate and pile as much of the stuffing as you can in the center of it.
Fold up the ends and fasten with toothpicks.
Roll in the beaten egg and then in the breading mixture.
Deep fry in oil on all sides until browned.
Transfer to a plate and wait until it cools slightly before removing the toothpicks.
For the sauce:
Once all of the schnitzels have been stuffed, there should still be about 1/3-1/2 of the stuffing left over.  Put this in a small sauce pan with 1 c water and add the chicken soup mix.
Bring to a boil, then lower flame and add the 1 Tbsp flour.
Stir until the sauce has thickened--this should happen pretty quickly.
Pour the sauce over the toothpick-less schnitzels and serve.
Cheeseburger Joes


Ingredients:
lean ground beef, barbecue sauce, ketchup, cheddar cheese

Directions:
Brown meat, drain.
Add barbecue sauce and ketchup; cook until heated through, stirring occasionally.
Spoon meat mixture onto bottom half of each bun; top each with 1 slice and top half of bun.
Chicken Breasts With Sun-Dried Tomatoes


Ingredients:
sun-dried tomato, chicken broth, fresh mushrooms, green onions, garlic cloves, chicken broth, olive oil, skinless chicken breasts, garlic cloves, pepper, skim milk, cornstarch, dried basil, pasta

Directions:
Soak sun dried tomatoes in 1 cup chicken broth for 30 minutes.
Cook the mushrooms, onion and 2 cloves of garlic in 2 Tbsp of chicken broth for 3 minutes.  Set aside.
Cook chicken and other 2 cloves of garlic in olive oil over medium heat until brown on both sides, sprinkling with meat tenderizer and pepper.  Add the tomato mixture and simmer over low heat for 10 minutes.  Remove chicken from the skillet, slice into thin strips and keep warm.
Add pasta to boiling water so it will cook while the chicken is simmering.
Combine the milk, cornstarch and basil.  Add to the tomato mixture.  Boil and stir for one minute.  Stir in the chicken and mushroom mixture.
Sauce can be served over the pasta, or stir the pasta right in with the sauce.
Arroz Con Pollo


Ingredients:
all-purpose flour, salt, pepper, skinless chicken pieces, water, onion, celery, long grain rice, tomatoes

Directions:
Cut the sausages into 1/2 inch pieces; brown sausages in a kettle.  Remove sausages. Set aside.
Place the flour, salt, and pepper in a plastic bag.  Add chicken, a few pieces at a time, and shake to coat.
In the kettle, heat oil over medium heat.  Add chicken and cook, uncovered, for 10 minutes, turning to brown evenly.  Add the water, onion, and celery to chicken in kettle.
Simmer, covered, for 20 minutes.
Add uncooked rice, undrained tomatoes, and sausages.  Simmer, covered, about 20 minutes more or until rice is tender.  Add peas and olives; cook and stir until heated through.
The Shephard's Other Pie


Ingredients:
butter, all-purpose flour, Worcestershire sauce, onion, blue cheese, cauliflower, fat free sour cream

Directions:
Brown meat, and add in the mushrooms and onions and cook until tender, 6 to 7 minutes.
Meanwhile, heat a small saucepan over medium heat and melt butter, whisk in the flour.
Cook 2 minutes then whisk in the beef stock, add Worcestershire and season with salt and pepper. Thicken 6 to 7 minutes.
Turn on broiler.
Pour gravy over the meat sauce.
Boil cauliflower until it becomes soft.
Mash while mixing in the sour cream and egg yolk then fold in the bleu cheese.
In an oven pan, layer the meat and mashed cauliflower.
Sprinkle paprika lightly over the top.
Broil until top is slightly browned.
Morning Glory Muffins


Ingredients:
white sugar, brown sugar, eggs, vanilla, flour, baking powder, salt, cinnamon, carrots, raisins, coconut, apple

Directions:
Combine sugar, oil, eggs and vanilla in large bowl; set aside.
In another bowl, sift together flour, baking powder, salt and cinnamon.
Add to liquid ingredients and stir until just moistened.
Gently fold in carrots, raisins, coconut and apple.
Grease muffin tins and fill 2/3-full.
Bake at 350 degrees for 20 to 25 minutes.
Mango Overnight Oats
Category: trusted-brands-recipes-and-tips
By Quaker®

Prep these mango, honey, and chia seed oats at night and in the morning your breakfast is ready to eat--or to grab and go and eat at the office.

Ingredients:
½ cup Quaker® Oats
¼ cup low-fat milk
⅓ cup low-fat plain yogurt
⅛ teaspoon almond extract
½ cup diced mango
1 teaspoon honey
1 teaspoon chia seeds

Directions:
Add Quaker® Oats to your container of choice and pour in milk and low-fat yogurt. Mix in almond extract. Add a layer of mango. Top off with a drizzle of honey and chia seeds. Place in fridge and enjoy in the morning or a few hours later!

Yields: 1 serving

Calories: 264.6
Fat: 4.3 g
Saturated fat: 0.9 g
Carbohydrates: 51.6 g
Sugars: 18.9 g
Dietary fiber: 6.2 g
Protein: 8.4 g
Cholesterol: 2.5 mg
Sodium: 35.7 mg
Purple Wind


Ingredients:
"Chambord raspberry liquor"

Directions:
Shake with ice and strain., Maraschino cherry garnish.
Italian Breadcrumb-Crusted Tilapia W/Lemon


Ingredients:
lemon, flour, parmesan cheese, eggs, milk, garlic powder, onion powder, black pepper

Directions:
Separate Italian breadcrumbs, egg/milk, and flour into 3 separate mixing bowls.
Combine garlic, onion, pepper, Parmesan cheese and breadcrumbs.
Also, add pinches of each spice to the flour.
Heat stove top at medium, and add veggie oil and 3 slices of lemon.
Place each fillet first in flour mixture, coat well. Followed by the egg mixture, and finally the breadcrumb mixture. Make sure to coat well.
Add up to two fillets into the oiled frying pan and cook till light brown on either side. Make sure to drain the lemons of juice into the pan.
Drain on paper towels over plates before serving.
Cranberry Chocolate Chip  Muffins


Ingredients:
whole wheat flour, all-purpose flour, ground flax seeds, fat-free cottage cheese, sugar, chocolate chips, cranberries, baking soda, baking powder, salt, skim milk, eggs

Directions:
Pre heat oven to 350.  Bake time is approx 25 minutes for larger muffins or small loaves (as pictured].
Mix wet ingredients and cottage cheese with a power mixer or blender.
In a separate bowl mix the dry ingredients,  leave the berries for last.
Mix the wet and dry together.  Fold in the berries as final step.  Don't  over mix.
Spray muffin pans well with non-stick spray.  These muffins are low in oil, so the chance of sticking to the pan is increased.
Ken Schrader's Chicken Spaghetti


Ingredients:
chicken breasts, Velveeta cheese, tomatoes and green chilies, Worcestershire sauce, green bell peppers, yellow onions, butter, margarine

Directions:
Place chicken in large stockpot & cover with water. Salt & pepper to taste. Bring to a boil and cook until tender. Cool chicken, save broth. Cut chicken into chunks.
Cook vermicelli in broth. When done, add cheese, cut into chunks. Stir until melted. Add tomatoes, Worcestershire, mushrooms, and chicken.
Sauté onions and peppers in butter. Add to pot. Stir well. Pour into casserole dishes.
To serve, bake at 350°F for 45 minutes (longer if frozen].
Yield: 16+ servings.
Multigrain Seeded Bread
Category: bread
By Robyn Webb

Sunflower seeds, sesame seeds, and pumpkin seeds are incorporated into the dough of this whole wheat bread and liberally sprinkled onto the crust, giving this bread a well rounded flavor and lots of texture. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.

Ingredients:
1 ½ cups whole wheat flour
¾ cup all-purpose flour
1 (.25 ounce) package active dry yeast
½ teaspoon salt
3 tablespoons sunflower seeds
3 tablespoons sesame seeds
3 tablespoons shelled pumpkin seeds
⅓ cup rolled oats
1 cup water
2 tablespoons molasses
1  egg white
1 tablespoon 1% milk

Directions:
In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats. In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) . Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms. Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball.  Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil.  Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size. When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping.  Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea  towel and let rise for 1 hour until doubled in bulk. Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.

Yields: 1 - 9x5 inch loaf

Calories: 125.7
Fat: 2.7 g
Saturated fat: 0.4 g
Carbohydrates: 22.1 g
Sugars: 2.1 g
Dietary fiber: 2.7 g
Protein: 4.7 g
Cholesterol: 0.1 mg
Sodium: 105.3 mg