xiaoxl/recipe_data huggingface dataset:
Super Simple Oven Barbequed Chicken
Category: meat-and-poultry
By O. Romaine

This dish is a good alternative to BBQ chicken and is also good for anyone on a carbohydrate restrictive diet. Lots if good flavor! This recipe can be altered to serve as little or as many as you like.

Ingredients:
6  bone-in chicken breast halves, with skin
1 tablespoon Worcestershire sauce
1 tablespoon hickory-flavored liquid smoke
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons dried thyme
2 teaspoons dried oregano
salt and pepper to taste

Directions:
Preheat oven to 375  degrees F (190 degrees C). Arrange chicken pieces in a lightly greased 9x13 inch baking dish, allowing room between pieces. Drizzle with Worcestershire sauce and liquid smoke, then sprinkle with chili powder, cumin, garlic powder, thyme, oregano and salt and pepper to taste. Cover dish with aluminum foil and bake for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 330.4
Fat: 14.4 g
Saturated fat: 3.7 g
Carbohydrates: 2.6 g
Sugars: 0.6 g
Dietary fiber: 0.9 g
Protein: 45.4 g
Cholesterol: 126.6 mg
Sodium: 145.4 mg
Stir-Fry Ground Pork With Corn


Ingredients:
garlic cloves, red chili peppers, ground pork, white pepper powder, whole kernel corn, water, low sodium salt, green onions

Directions:
In a wok, heat grape seed oil over medium. Sauté garlic and chili peppers for 20 seconds.
Add ground pork and white pepper powder to it. Increase heat over medium high. Stir-fry pork until 80% cooked. Continue to stir in corn and combine well.
Reduce heat to medium. Pour water into wok and cover. Simmer until corn is completely heated, about 1 minute.
Uncover and season with salt. Turn off heat and stir in green onions. Serve hot!
Bacon and Cheese Muffins


Ingredients:
heavy cream, eggs, bacon, cheddar cheese, mozzarella cheese, cracked black pepper, kosher salt

Directions:
Mix Eggs, Cream, Almond Flour, Salt and Pepper all Together., Stir in Bacon and Cheeses., Pour Mixture into Greased Muffin Pan., Bake @ 350 for 25 to 30 Minutes.
Gnocchi


Ingredients:
russet potatoes, all-purpose flour, egg, kosher salt

Directions:
Peel potatoes and boil until they are soft (about 30 minutes]. Retain hot water for use later.
While still warm, press through a potato ricer into a large mixing bowl.
Reheat water use to boil potatoes and return to a boil. Set up ice bath with 6 cups ice and 6 cups water near boiling water.
Make well in center of riced potatoes and pour flour on the potatoes.
Make a well in the middle of the flour using the back of the measuring scoop. Place egg and salt in center of well and using a fork, stir into flour and potatoes.
Once egg is mixed in, kneading gently until a ball is formed. Knead gently until fully blended and ball is dry to touch.
Roll baseball-sized ball of dough into 3/4-inch diameter dowels.
If desired, create a crease down the middle of each dowel.
Cut dowels into 1-inch long pieces.
Drop these pieces into boiling water and cook until they float (about 1 minute]. Make sure not to put more than a single layer worth of gnocchi in the water at a time.
As gnocchi float to top of boiling water, remove them to ice bath using a slotted spoon.
Only put the amount of one potful in the ice bath at a time. As the next batch of gnocchi forms, remove gnocchi from ice bath and place in storage container.
Continue with remaining dough, forming dowels, cutting into 1-inch pieces and cooking until all dough is used.
Lauren's Yummy Chocolate Cake!!


Ingredients:
all-purpose flour, baking powder, baking soda, salt, unsalted butter, sugar, vanilla extract, eggs, water

Directions:
Preheat oven to 350 degrees.
Grease and flour a 13x9" baking pan or 2 9" round cake pans.
Combine flour, cocoa, baking powder, baking soda, salt in a medium bowl.
Beat butter, sugar, and vanilla extract in a large mixer bowl until creamy.
Add eggs in one at a time, beating well after each addition.
Gradually beat in flour mixture alternately with water until batter is well combined and smooth.
Pour into cake pan of you choice.
Bake for 25-35 minutes or until toothpick inserted into center of cake comes out clean.
Cool in pan for about 15 minutes, and then turn cake onto wire rack to cool completely.
Decorate with your favorite frosting!
Beef Enchiladas


Ingredients:
onion, garlic, roast beef, cumin, pepper, 7-inch flour tortillas, cheddar cheese, sour cream, green onions

Directions:
In a skillet, heat the oil over medium heat; cook the onion, peppers and garlic for about 3 minutes or until the onion is softened and the peppers are tender-crisp.
Remove from heat; stir in the roast beef, 1/2 cup of the taco sauce, cumin, and pepper to taste.
Spoon about 3/4 cup of the meat mixture down the centre of each tortilla.
Sprinkle with 1 tbsp.
of the cheese.
Fold the tortilla over the filling, overlapping the edges slightly.
Arrange, seam side down, in an 11 x 7-inch baking dish.
Spoon the remaining taco sauce over the tortillas; spoon the sour cream down the centre.
Sprinkle with the remaining cheese.
Bake in a 350 degree F oven for about 30 minutes or until heated through.
Sprinkle with green onions.
Orange Pull Aparts


Ingredients:
milk, egg, orange zest, orange, juice of, water, all-purpose flour, white sugar, active dry yeast, salt, margarine, ground cinnamon, butter, white sugar, confectioners' sugar

Directions:
In a one cup measure combine the milk, eggs, grated orange rind, juice from one orange, and enough water to equal one cup.
Place into breadmaker.
Add the flour, sugar, yeast, salt, butter or margarine, and cinnamon to the breadmaker and turn machine onto dough cycle.
When cycle is complete, divide the dough into 20 equal portions and roll into balls.
Dip balls into melted butter and then into white sugar.
Place in greased bundt pan.
Let rise for 35 to 45 minutes.
Bake in a preheated 375 F degrees (190 degrees C] for 25-30 minutes.
Let cool for 5 minutes then remove from pan.
If desired, glaze with a mixture of confectioners' sugar and orange juice.
Teriyaki Pork Roast for the Crock Pot


Ingredients:
sugar, soy sauce, vinegar, ground ginger, garlic powder, pepper, cold water, cornstarch

Directions:
Mix together in a large Pyrex measuring cup, apple juice, sugar, soy sauce, vinegar, ginger, garlic powder and pepper.
Pour small amount in bottom of crock pot.
Place roast in crock pot with fat side up.
Pour remaining sauce over roast.
Cook on High for 4 hours or Low 8 hours or until meat is no longer pink.
Remove pork and slice.
Place on a platter and cover with aluminum foil.
Place in a 200 degree oven to keep warm while thickening juices.
Strain juice and place in a small saucepan.
Bring mixture to boil.
Mix together water and cornstarch until smooth.
Stir into boiling mixture.
Cook for 1 to 2 minutes until mixture thickens.
Serve over sliced pork roast.
Puffed Wheat Squares
Category: desserts
By The Schmidts

A traditional Canadian treat! Soft and chewy and chocolaty!

Ingredients:
10 cups puffed wheat cereal
1 cup corn syrup
1 cup white sugar
½ cup butter
6 tablespoons unsweetened cocoa powder
¼ cup brown sugar
1 teaspoon vanilla extract

Directions:
Grease a 9x13-inch pan. Place puffed wheat in a large heat-proof bowl; set aside. Bring corn syrup, white sugar, butter, cocoa powder, and brown sugar to a boil in a heavy saucepan. Remove cocoa mixture from heat; stir in vanilla extract. Pour cocoa mixture over puffed wheat cereal; stir until well combined. Press puffed wheat mixture into prepared pan. Allow to cool completely before cutting into bars.

Prep time: 10 mins
Cook time: 5 mins
Total time: 45 mins
Yields: 24 squares

Calories: 135.4
Fat: 4.1 g
Saturated fat: 2.5 g
Carbohydrates: 25.8 g
Sugars: 14.3 g
Dietary fiber: 0.7 g
Protein: 1 g
Cholesterol: 10.2 mg
Sodium: 36.9 mg
Spanish Shrimp & Potato Skillet #5FIX


Ingredients:
bacon, bell peppers, medium shrimp

Directions:
In a large skillet, that has a cover, cook bacon over medium heat 5 minutes, or to desired crispness. Remove, with a slotted spoon, to paper towels to drain.  Leave a thin layer of drippings in the skillet; pour off and reserve remaining drippings.
Add potatoes to the skillet with the reserved bacon drippings, keeping over medium heat.  Cover pan and cook for 12-15 minutes, or until browned and tender, stirring every 3-4 minutes.
Meanwhile, heat 1½ TBSP of the reserved bacon drippings in another large non-stick skillet over medium high heat.  Add bell peppers, sprinkle with ½ teaspoons of the seafood seasoning and sauté for 4 minutes.
Toss shrimp with remaining 1½ teaspoons seafood seasoning and add to bell pepper mixture.  Saute for an additional 4 minutes, or until shrimp are cooked through.
Mix shrimp mixture into potatoes, sprinkle with bacon, and serve.  Serves 4.
Pork Chops With Garlic Mustard Sauce


Ingredients:
boneless pork chops, butter, olive oil, garlic cloves, scallion, Dijon mustard, parsley, flour, salt

Directions:
Sprinkle pork chops with salt & pepper and coat lightly with flour.
Heat butter and olive oil in large frying pan.  Add chops and cook until browned.  Remove and keep warm.
Add garlic and cook over medium heat 1 minute.  Add chicken stock.  Bring to a boil, stirring up browned bits from bottom of pan.
Stir in dijon mustard and parsley.
Return chops to pan and cook til done.  Top with sliced scallions before serving.
"lamb Chops Sensory Explosion"


Ingredients:
lamb chops, olive oil, fresh rosemary, fresh oregano, dill, salt, pepper, fresh mozzarella cheese, tomatoes

Directions:
In medium size bowl whisk together 1 Tbsp olive oil, rosemary, oregano, pepper, salt.
Rinse and pat dry lamb chops, place in bowl, turning to coat with seasoning mix. Let marinate at least 15 min and up until 6 hrs in fridge.
Place chops in a casserole dish and bake in oven for 30 min at 350 degrees. (if glass dish at 325 degrees] You may need to check and add a small bit of water to pan so chops do not stick or burn on bottom.
Check to see if all pink is cleared, place sliced tomatoe and sliced mozzerella on top of chop in order stated, use additional pepper to taste and bake for 5 more minutes.
Remove from oven and let sit for 5 minutes so juices can set and meld into meat.
Serve with a crusty loaf of bread and your favorite sides.
You may also choose to add red pepper flakes for heat (like DH liked] I used 1/2 tsp on 2 chops, sprinkled after in oven.
Note:
thickness of chop will effect cooking time as well so if thin check after 20 minutes.
ovens vary so please check to be sure at the 30 min time frame.
Fruit and Nut Chocolate Chunks


Ingredients:
bittersweet chocolate, dried cranberries, raisins, roasted cashews

Directions:
Melt chocolate in top of a double boiler or metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth.
While chocolate is melting, line bottom and sides of an 8-inch square baking pan with foil, leaving a 2-inch overhang, then lightly oil foil.
Remove chocolate from heat and stir in fruit and nuts, then spread evenly in baking pan.
Freeze until firm, about 20 minutes.
Lift candy in foil from pan using overhang and transfer to a cutting board. Peel off foil and cut candy with a long heavy knife into 36 pieces.
Cooks' notes:.
• If you have more time, chill the candy in the refrigerator (instead of in the freezer] until firm, about 1 hour.
• Candy keeps, wrapped well in foil and chilled, 2 weeks.
Delicious Cannoli


Ingredients:
unbleached all-purpose flour, ground cinnamon, sea salt, butter, egg, marsala wine, heavy cream, powdered sugar, ricotta cheese, mascarpone cheese, orange zest, pure vanilla extract, sea salt, confectioners' sugar

Directions:
In a large bowl, add flour, sugar, cinnamon and salt; whisk to combine. Add butter and using a pastry cutter or hands, break it down in flour mixture into pea sized clumps. Add egg and cold wine; mix well. Using hands, put dough together (at first, it will look like it won’t stick but it will eventually]. Knead until smooth, about 4 minutes. Form a ball by pulling under, wrap in cling film and refrigerate for 1 hour.
Meanwhile, make the filling by whipping cream and ¼ cup powdered sugar in the bowl of a stand mixer with the whisk attachment on medium-high speed. When stiff peaks form, spoon into a small bowl and set aside.
In the same bowl, add drained ricotta, mascarpone cheese, orange zest, vanilla extract and sea salt. With the paddle attachment, process on medium speed for 1 minute or until nice and fluffy. Add whipped cream and chocolate chips; gently fold until well incorporated. Cover and transfer to the fridge for 2 hours.
After 1 hour, remove dough from the fridge and place it on a lightly floured work surface. Flour the dough and roll it as thin as possible, about 1/8-inch thick. Using a 4-inch round cookie cutter, cut dough into circles and then stretch to about a 5-inch oval shape. Repeat until there are 12 ovals. Place a cannoli form in the center of one oval dough and lightly brush one side with egg white. Hold the opposite end and roll it gently but firmly until dough is wrapped over the “egg white” part; press down to seal.
In a large skillet over medium heat, add oil (about 2-inches] and bring it to between 360 to 375ºF; line a baking sheet with paper towels. Using tongs, place dough forms in the hot oil and fry until golden brown, turning them as they fry, about 1 to 1 ½ minutes.  Carefully remove the shells with the tongs and transfer them to the prepared baking sheet to cool off. When cool enough to touch, remove molds, about 7 to 10 minutes.
Two hours later, spoon filling into a piping bag and cut off the end. Take one cannoli shell and fill up half way from one end and then repeat on the other end until filled. Only fill when time to serve otherwise, store shells at room temperature. If longer than a few days, place them in a container and freeze until needed. The filling will keep for one week in the refrigerator.
When time to serve, pipe a small dab on a small serving plate and place cannoli on top so it stays in place before lightly sprinkling on some confectioners’ sugar. Makes 12 large cannoli.
Mexican Lasagna


Ingredients:
salsa, black olives, whole kernel corn, green onion, lime juice, sharp cheddar cheese, sour cream

Directions:
Brown and break up the ground meat, seasoning half way through with taco seasoning and half of the lime juice. Drain on plate covered with a paper towel. Add the remaining lime juice to the salsa for extra flavor.
**You can layer the lasagna however you choose, but here is how I do it….
Start with about 4 tablespoons of salsa and spread over the bottom of the casserole dish. Layer the noodles overlapping across casserole dish. Spread a thin layer of refried beans with a large spoon and sprinkle evenly with corn, black olives, cooked ground meat, green onions and shredded sharp cheddar cheese. Add your next layer of noodles and spread on the refried beans. Sprinkle more corn, ground beef, green onion, black olives and cheese. Add another layer of noodles and spread with a few tablespoons of salsa. Sprinkle remaining ground meat and only a small amount of corn, cheese and green onion. Add the last layer of noodles and spread with salsa. Top with a generous amount of cheese and sprinkle a few black olives and green onions. Cover with foil and bake at 350 until noodles are tender, about 40 minutes. Remove foil and bake until cheese begins to brown. Cool before slicing. Add a nice dollop of sour cream and ENJOY!
Chicken With Coconut Milk, Lemongrass, and Ginger


Ingredients:
onion, chilies, fresh ginger, fresh lemongrass, potatoes, ground turmeric, coconut milk, half-and-half, coarse salt, whole chicken

Directions:
Heat the oil in a large saute pan over medium heat. Add the onions and chiles and lower the heat. Cook, stirring frequently, for about 10 minutes, or until the onions are golden brown and well caramelized
Stir in the ginger and lemongrass and saute for 2 minutes. Add the potatoes and stir to combine. Stir in the black cumin and turmeric. When the spices are well incorporated, stir in the coconut milk and the half-and half. Add salt and remove from the heat
Preheat the oven to 300 degrees F.
Place the chicken in a Dutch oven or another large heavy ovenproof casserole. Pour the coconut mixture over the top of the chicken. Cover and bake for about 1 hour, or until the chicken is very tender
Serve, family style, with basmati rice, a green salad, and warm Indian breads
Note: In India, the chiles would be left in the finished dish, but if you are concerned about them being eaten, remove them before serving.
Lemon Cream Cheese Bars
Category: desserts
By Pamela Souza LeBlanc

Nothing brings a recipe to life like fresh lemons! For a change of pace from the standard Southern-style lemon bars, you need to look no further! This recipe is easy and the taste is divine. I have also made this with Splenda® and low-fat cream cheese and they were just as wonderful.

Ingredients:
cooking spray
2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided
2  lemons, zested and juiced, divided
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
2 tablespoons butter, melted
3 tablespoons white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray. Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges. Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer. Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer.  Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter. Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

Prep time: 15 mins
Cook time: 30 mins
Total time: 2 hrs 5 mins
Yields: 24 servings

Calories: 171.1
Fat: 11.5 g
Saturated fat: 5.7 g
Carbohydrates: 14.6 g
Sugars: 7.1 g
Dietary fiber: 0.4 g
Protein: 2.9 g
Cholesterol: 23.1 mg
Sodium: 209 mg
Chef John's Waldorf Salad
Category: salad
By Chef John

A fruit salad has to be pretty darn good to actually get a name, and the venerable Waldorf salad is certainly worthy. Embellish this as you see fit, but I really like it best with just the four ingredients seen here. Things like dried cranberries can add a nice seasonal touch but, for me, the chewy fruit gets in the way of that addictive crunchy/crisp texture.

Ingredients:
¾ cup mayonnaise
¼ cup creme fraiche
½  lemon, juiced
1 tablespoon finely chopped tarragon
½ teaspoon white sugar
¼ teaspoon salt
1 pinch freshly ground black pepper
1 pinch cayenne pepper
2 large crisp, sweet apples, cut into 1/2-inch cubes
1 cup cubed (1/4 inch) celery root, soaked briefly in cold water, drained well
1 cup quartered seedless green grapes
½ cup toasted walnut pieces

Directions:
Whisk mayonnaise, creme fraiche, lemon juice, tarragon, sugar, salt, black pepper, and cayenne together in a bowl. Place apples, celery root, grapes, and walnut pieces in a large bowl. Toss with about 1/2 cup of dressing. Add more dressing until salad components are well coated but not swimming in dressing. You might not need all the dressing. Serve immediately or cover and refrigerate for up to 24 hours.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 546.8
Fat: 48.5 g
Saturated fat: 9.5 g
Carbohydrates: 30.9 g
Sugars: 19.7 g
Dietary fiber: 5.3 g
Protein: 4.5 g
Cholesterol: 36 mg
Sodium: 426.5 mg
Pudding Icing
Category: desserts
By Nanci Bushner

This recipe quickly makes a thick pudding-like chocolate frosting that goes great on whatever cake you like.

Ingredients:
1 cup white sugar
1 pinch salt
1 (1 ounce) square unsweetened chocolate
3 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
1 tablespoon butter

Directions:
In a saucepan over medium heat combine the sugar, salt, cornstarch, water, and chocolate. Stirring frequently bring to a boil and cook over low heat until thick. Remove from the heat and add the vanilla and the butter or margarine. Mix well. Let frosting cool before frosting cake.

Yields: 1 cup

Calories: 140
Fat: 3.3 g
Saturated fat: 2 g
Carbohydrates: 28.8 g
Sugars: 25.1 g
Dietary fiber: 0.6 g
Protein: 0.5 g
Cholesterol: 3.8 mg
Sodium: 31.7 mg
Strawberry Rhubarb Crisp


Ingredients:
strawberries, rhubarb, sugar, cornstarch, brown sugar, flour, butter, oats, cinnamon

Directions:
In a large bowl, mix together the strawberries, rhubarb, sugar, cornstarch and lemon juice.  Pour into a 11x7-inch baking dish prepared with non-stick cooking spray.
In a separate bowl, combine the brown sugar, flour and butter until the mixture is crumbly.  A clean hand or a pastry blender make this easy.  Stir in oats and cinnamon.  Sprinkle the crisp mixture on top of the fruit.
Bake at 375°F for 40-50 minutes or until fruit is bubbly and the crisp is golden brown.
Easy Spelt Corn Bread


Ingredients:
cornmeal, sugar, baking powder, salt, soymilk, egg

Directions:
Pre-heat oven to 400°F.
Combine dry ingredients.
Stir in wet ingredients until combined.
Pour into 8x8 prepared pan and bake until golden brown, 20-25 minutes or until toothpick pulls clean.
Caramel Apple Brownie Dessert


Ingredients:
water, eggs, Philadelphia Cream Cheese, red apple, green apple, peanuts

Directions:
Combine brownie mix with the oil, water, and eggs.
Pour into a greased 13x9 inch pan and bake for 25-35 minutes or until cake tester comes out clean.
Cool completely.
Combine softened cream cheese with 1/4 cup of the caramel dessert topping.
Spread cream cheese/caramel mixture over cooled brownies.
Sprinkle chopped apples, peanut butter cups, and peanuts over the cream cheese/caramel mixture.
Drizzle remaining caramel dessert topping over the dessert.
Slice into squares.
Refridgerate left-overs.
Planet Burgers


Ingredients:
cooked brown rice, chickpeas, onion, carrot, unsalted sunflower seeds, fresh parsley, soy sauce, eggs, dried thyme

Directions:
Stir all the ingredients together in a large bowl. Shape into large patties.
Coat a skillet with cooking spray. Heat over medium high heat.
Cook the patties  4-5 minutes per side, or until browned on outside and cooked through on the inside. Use a wide spatula to flip the burgers, they can be fragile.
Place in burger buns, or on bread. Use your favorite condiments.
Enjoy!
Low Fat Breakfast Cookies
Category: breakfast-and-brunch
By Amanda Leilani

Yummy breakfast cookies!

Ingredients:
1 ½ cups rolled oats
½ cup whole wheat flour
½ cup all-purpose flour
½ cup light brown sugar
1 ½ teaspoons wheat germ
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1  ripe banana, mashed
¼ cup unsweetened applesauce
2  egg whites
1 teaspoon vanilla extract
½ cup chocolate chips
½ cup dried cranberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat. Combine oats, whole wheat flour, all-purpose flour, brown sugar, wheat germ, baking powder, baking soda, and salt in a large bowl. Add banana, applesauce, egg whites, and vanilla extract; mix well. Gently fold chocolate chips and cranberries into the batter. Drop batter, about 1 tablespoon at a time, onto the prepared baking sheet. Bake in the preheated oven until golden brown, about 12 minutes.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 8 servings

Calories: 260.2
Fat: 4.5 g
Saturated fat: 2.1 g
Carbohydrates: 52.7 g
Sugars: 26.8 g
Dietary fiber: 4.2 g
Protein: 5.5 g
Sodium: 202.5 mg