xiaoxl/recipe_data huggingface dataset:
Roasted Garlic-Parmesan Fingerling Potatoes
Category: side-dish
By France C

Everyone loves roasted potatoes, and fingerling potatoes have a natural hint of sweetness that makes them a nice alternative to other potatoes. They pair well with almost anything, from grilled steak to chicken marsala. The possibilities are endless! The Parmesan cheese and garlic brown up in the oven for crunchy bits of flavor.

Ingredients:
1 pound fingerling potatoes, halved lengthwise
2 cloves garlic, minced
2 tablespoons grated Parmesan cheese
1 teaspoon lemon zest
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons chopped fresh parsley

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined. Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven. Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 186.8
Fat: 10.5 g
Saturated fat: 3.2 g
Carbohydrates: 20.7 g
Sugars: 0.1 g
Dietary fiber: 2.7 g
Protein: 3.5 g
Cholesterol: 9.8 mg
Sodium: 357.7 mg
Purfect Pumpkin Bread


Ingredients:
sugar, brown sugar, eggs, pumpkin, milk, water, all-purpose flour, baking soda, salt, baking powder, cinnamon, Chinese five spice powder, flax seed, vanilla extract, pecans, walnuts, dried cranberries, raisins

Directions:
*Cream together oil & sugars at medium speed with an electric hand mixer.
*Add egg yolks - one at a time, beating after each addition.
*Stir in canned pumpkin, water, & milk.
*Combine flour & the next 5 ingredients in a separate mixing bowl, and add to the creamed mixture, a little at a time – mixing well.
*Add in Vanilla and the flax seed, - blend.
*Meanwhile, beat the egg whites with hand mixer until stiff, (make sure to use clean beaters], whites will form meringue peaks.
*Next, gently stir in dried raisins or cranberries, and nuts into the batter.
*Fold the meringue gently into the pumpkin bread batter.
*Spoon batter into greased & floured loaf pans.
*Bake at 350° for 1 hour, or until a toothpick when inserted in the center of the loaves, comes out clean.
*Cool loaves on wire racks.
Texas  Cornbread -


Ingredients:
milk, buttermilk, cornmeal, all-purpose flour, granulated sugar, baking powder, salt

Directions:
Preheat oven to 425º F. Grease generously a 10-inch cast iron skillet, or a 9-inch square baking pan.
In a large bowl, whisk together milk, buttermilk, eggs and oil until blended.
Add cornmeal, flour, sugar, baking powder and salt. Mix just until dry ingredients are moistened.
Pour into greased pan and bake 20 to 25 minutes or until golden brown and a wooden toothpick inserted into center comes out clean.
Cool and cut in 3 inch - 9 squares.
Super Easy Peppermint Kisses


Ingredients:
salt, cream of tartar, sugar

Directions:
In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form.
Beat in sugar, 1 tablespoon at a time, until stiff and glossy.
Spoon meringue into a pastry bag or a resealable plastic bag. If using a plastic bag, cut a 1 inch hole in the corner.
Squeeze 1-1/2 inch kisses of meringue onto ungreased foil-lined baking sheets. Sprinkle with crushed candy canes.
Bake at 225F for 1-1/2 to 2 hours or until dry but not brown. Cool; remove from foil. Store in an airtight container.
Make Ahead Mashed Potatoes


Ingredients:
potatoes, cream cheese, butter, milk, seasoning salt, pepper, salt

Directions:
Combine all ingredients.
Can be warmed in a crockpot or put in 9x13 pan and baked at 350 degrees for 30 minutes.
Canadian Maple Leaves


Ingredients:
all-purpose flour, butter, margarine, light brown sugar, maple syrup, eggs, cream of tartar, baking soda, salt

Directions:
Into large bowl, measure all ingredients.
With mixer on low speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula.
Shape dough into ball; wrap with plastic wrap.
Refrigerate dough 1 hour or until easy to handle.
Preheat oven to 350*F.
Grease large cookie sheet.
On lightly floured surface, with lightly floured rolling pin, roll 1/3 of the dough at a time 1/8 inch thick, keeping remaining dough refrigerated.
With floured 3 1/2 inch maple leaf shaped cookie cutter, cut dough into leaves.
Place cookies 1 inch apart on greased cookie sheet (or use parchment lined sheets.] Bake 10 minutes or until golden.
With pancake turner, carefully remove to wire racks to cool.
Repeat until all dough is used, greasing cookie sheet each time.
(If not using parchment].
Store cookies in tightly covered container.
Jambalaya
Category: soups-stews-and-chili
By Terri

Spicy jambalaya with chicken and andouille sausage.

Ingredients:
2 tablespoons peanut oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1  onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon file powder
1 ¼ cups uncooked white rice
2 ½ cups chicken broth

Directions:
Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside. In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally. Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 465.1
Fat: 19.8 g
Saturated fat: 5.7 g
Carbohydrates: 42.4 g
Sugars: 2 g
Dietary fiber: 3 g
Protein: 28.1 g
Cholesterol: 73.1 mg
Sodium: 1632.7 mg
Mrs. Sigg's Peanut Butter Cookies
Category: desserts
By Beth Sigworth

My husband loves all of my cookie recipes, but this one is his all time favorite!! Very rich, and full of peanut butter flavor. When I bake these, the cookie jar empties out really fast!

Ingredients:
½ cup butter, softened
½ cup butter flavored shortening
1 cup white sugar
1 cup packed brown sugar
2  eggs
1 cup creamy peanut butter
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Directions:
Cream the butter, butter flavored shortening, and sugars. Add eggs and blend. Add peanut butter and vanilla. Add dry ingredients and stir until well blended. Measure out tablespoonfuls of dough and roll into balls.  Place 3 inches apart on lightly greased cookie sheets. Make criss-cross pattern with fork. Bake in a pre-heated oven at 375 degrees F (190 degrees C) 8-10 minutes until set, but not hard. Do not overbake. Leave on sheets for 2 minutes before removing. Cool, and store in covered container.

Yields: 3 - 4 dozen

Calories: 128.8
Fat: 7.1 g
Saturated fat: 2.4 g
Carbohydrates: 14.7 g
Sugars: 9.2 g
Dietary fiber: 0.5 g
Protein: 2.3 g
Cholesterol: 12.8 mg
Sodium: 117.3 mg
HomeMade "Spaghetti O" Sauce


Ingredients:
carrots, celery ribs, bell pepper, crushed tomatoes, salt, dried basil, butter

Directions:
Place olive oil in large pot and heat over medium heat until shimmering.
Start your dicing with the carrots and work your way down my list of ingredients and throwing each veg into the pot with a sprinkle of salt when finished.
Sweat the veggies on medium to low heat until fork tender (about 10 minutes].
Add the tomatoes and bring up to a low simmer, cover and simmer for around 40 minutes.
Take the top off and let some of the liquid boil away, how far you let it reduce is up to you and how thin you want the sauce to be, I like it thick so that I can add some of the pasta cooking water later on.
Take off the heat and let cool some before blending into liquid on high in your blender.
This sauce freezes well.  Depending on your or your child's taste you can add an onion and/or any dried or fresh herbs that hit your fancy. I freeze small containers and pull as I need. Placing it over whatever pasta I have on hand with some of the cooking water to reheat the sauce and my daughter loves it, although it doesn't taste EXACTLY like the canned "yuck" sauce.
Classic Tapioca Pudding
Category: desserts
By Nicole

A classic tapioca pudding recipe that requires a lot of attention, but it's worth it. Tapioca pudding is a great comfort food and can be served warm or cold.

Ingredients:
3 cups whole milk
½ cup quick-cooking tapioca
½ cup white sugar
¼ teaspoon salt
2  eggs, beaten
½ teaspoon vanilla extract

Directions:
Stir together the milk, tapioca, sugar, and salt in a medium saucepan.  Bring the mixture to a boil over medium heat, stirring constantly.  Reduce heat to low; cook and stir 5 minutes longer. Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated.  Stir the egg mixture back into the tapioca until well mixed.  Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon.  Remove from the heat and stir in the vanilla.  The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 209.2
Fat: 5.6 g
Saturated fat: 2.8 g
Carbohydrates: 33 g
Sugars: 22.3 g
Protein: 7.4 g
Cholesterol: 74.2 mg
Sodium: 169.1 mg
Turkish Pide Dough (Bread)


Ingredients:
dried yeast, caster sugar, warm water, bread flour, salt, olive oil, egg, milk, nigella seeds, sesame seeds

Directions:
Dissolve the yeast and sugar in 125 ml of the warm water and set aside in a warm place for about 10 minutes until frothy. Use your fingers to work 90g of the flour into the yeast to make a sloppy paste. Sprinkle lightly with a little more flour, then cover with a tea towel and set aside in a warm place for 30 minutes to form a ‘sponge’.
Put the remaining flour and the salt into a large bowl. Make a well in the centre and add the sponge, oil and remaining water. Use your fingers to work it to a soft, sloppy dough. Don’t panic: it is meant to be very sticky!
Transfer to an electric mixer fitted with a dough hook and knead on a low speed for 10–15 minutes until very smooth and springy. Transfer to a lightly oiled bowl, then cover with a damp tea towel and leave to rest at room temperature for 1 hour or until doubled in size. (From this point you can proceed to bake the pide bread or filled pide boats. You can also refrigerate the dough until you are ready to use it. It will keep for around 24 hours, but take it out of the refrigerator a good 3 hours before you want to use it, to give it time to return to room temperature slowly.].
When ready to bake the bread, preheat the oven to its highest setting with two pizza stones or oiled baking sheets in it. Divide the dough in two, then form into rounds and leave, covered, to rest for 30 minutes. Mix the egg and milk to make an egg wash. Place the dough on a lightly floured work surface. Use the heels of your hands to press and flatten each piece of dough out to a 20 cm oval.
Brush the surface liberally with the egg wash. Dip your fingertips into the egg wash and mark rows of deep indentations across and down the length of the dough, leaving a narrow border. Now comes the tricky bit. Lightly flour the hot pizza stones or trays. Lift on the pides, stretching them gently and evenly. Sprinkle with nigella or sesame seeds and bake for 8–10 minutes until crisp and golden brown.
Creamy Make-Ahead Mashed Potatoes
Category: side-dish
By Ben S.

Mashed potatoes can be made almost completely ahead. Do nearly everything - boil, peel and mash; stir in milk and salt - up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed.

Ingredients:
3 pounds russet (Idaho) potatoes, scrubbed but unpeeled
1 ½ cups half and half, plus extra if necessary
Salt, to taste
6 tablespoons butter, softened

Directions:
Place potatoes in a large pan with water to cover. Bring to a boil. Reduce heat and simmer, covered, until tender when pierced with a thin-bladed knife, 20 to 30 minutes. Heat half and half in microwave. Process unpeeled potatoes through a food mill into a medium bowl. (Or, using a potholder, peel and drop them into a bowl. Puree using a potato masher or standing mixer fitted with the paddle attachment.) Stir in half and half and a sprinkling of salt (or beat, if using mixer) until smooth and fluffy. (Can be cooled and refrigerated in an airtight container up to 2 days.) Thirty minutes before serving, microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Cover with plastic wrap. Keep warm until serving time.

Yields: 10 servings

Calories: 213.2
Fat: 11.2 g
Saturated fat: 7 g
Carbohydrates: 25.4 g
Sugars: 1.1 g
Dietary fiber: 3 g
Protein: 3.9 g
Cholesterol: 31.7 mg
Sodium: 72.1 mg
Cheese Soufflé Omelette (Coddled Eggs)


Ingredients:
butter, egg, cheese

Directions:
"Place butter in egg coddler and place in a pan of hot water that comes halfway up the coddler.  Beat egg white until stiff.  In a separate small bowl beat egg yolk, add cheese and seasonings and fold mixture into the beaten egg whites.  Feel free to add optional ingredients you might add in a regular omelette but keep the proportion small.  Pour into egg coddler and screw on the lid.  Place in simmering pan of water and cook for 15-20 minutes.  Serve in coddler."
Blueberry Hazelnut Crisp


Ingredients:
sugar, flour, blueberries, lemon juice, hazelnuts, flour, sugar, brown sugar, salt, unsalted butter

Directions:
Preheat oven to 375°F  Butter a shallow, 2-quart baking dish.
In a mixing bowl, combine sugar, flour, blueberries and lemon juice; toss together. Transfer to baking dish.
In work bowl of a food processor, pulse hazelnuts until coarsely chopped. Remove half of hazelnuts to a mixing bowl. Add flour, sugar, brown sugar and salt to food processor. Pulse to combine. Add butter and pulse until mixture resembles course crumbs.
Add mixture to bowl with hazelnuts. Work together with hands until mixture clumps together. Crumble chunks of topping over blueberries.
Bake until filling bubbles and topping is golden brown and crisp, about 45-50 minutes.
Cool slightly before serving.
Amazing Chicken
Category: meat-and-poultry
By KARRIECARLYLE

This chicken is so good, it will surprise you. I hate mayo, but you don't even know it's there!

Ingredients:
4  skinless, boneless chicken breast halves
salt and pepper to taste
½ cup mayonnaise
2 cups Italian seasoned bread crumbs

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Grease a shallow baking dish. Season chicken breasts. Coat chicken on all sides with mayonnaise, and roll in bread crumbs until coated. Place coated breasts into the prepared pan. Bake uncovered for 30 minutes in the preheated oven, or until chicken is no longer pink in the middle and the juices run clear.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 Servings

Calories: 547.8
Fat: 27.7 g
Saturated fat: 4.1 g
Carbohydrates: 40.9 g
Sugars: 2.3 g
Dietary fiber: 2 g
Protein: 32.8 g
Cholesterol: 77.6 mg
Sodium: 1113.4 mg
Homemade Beef Breakfast Sausage Patties
Category: breakfast-and-brunch
By papadooka

A delicious alternative to pork sausage.

Ingredients:
1 tablespoon brown sugar
2 teaspoons dried sage
2 teaspoons salt
2 teaspoons dried basil
1 teaspoon ground black pepper
1 teaspoon onion powder
¼ teaspoon dried marjoram
⅛ teaspoon crushed red pepper flakes
2 pounds ground beef (75% to 80% lean)

Directions:
Stir the brown sugar, sage, salt, basil, black pepper, onion powder, marjoram, and red pepper flakes together in a small bowl. Place the ground beef in a large bowl; mix the spice blend into the ground beef with your hands until evenly integrated. Refrigerate for 24 hours to let the flavors blend. Divide the ground beef mixture into 8 patties. Place a large skillet over medium heat; cook the patties in the skillet until firm, hot, and cooked in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Prep time: 5 mins
Cook time: 10 mins
Total time: 1 day
Yields: 8 patties

Calories: 214.8
Fat: 13.7 g
Saturated fat: 5.4 g
Carbohydrates: 2.4 g
Sugars: 1.8 g
Dietary fiber: 0.3 g
Protein: 19.2 g
Cholesterol: 71 mg
Sodium: 647.6 mg
Honeydew-Grape Tomato Salad
Category: salad
By S. Fiegen

This is a unique combination of fruit and vegetable items that makes a good side dish to a grilled meal. Make 4 to 48 hours ahead of use, and keep refrigerated until eating.

Ingredients:
3  honeydew melons - peeled, seeded and cubed
3 pints grape tomatoes
4  green bell peppers, seeded and cut into strips
1 cup vegetable oil
½ cup lemon juice
1 tablespoon white sugar
1 tablespoon dried basil
¾ teaspoon ground black pepper

Directions:
Combine the honeydew melon, grape tomatoes, and green bell peppers in a large bowl. Whisk together the vegetable oil, lemon juice, sugar, basil, and pepper in another bowl, and pour over the honeydew mixture. Cover and refrigerate for at least 4 hours, up to 48 hours, before serving, stirring occasionally.

Prep time: 30 mins
Total time: 4 hrs 30 mins
Yields: 40 servings

Calories: 92.5
Fat: 5.7 g
Saturated fat: 0.8 g
Carbohydrates: 10.9 g
Sugars: 8.5 g
Dietary fiber: 1.3 g
Protein: 0.8 g
Sodium: 19.7 mg
Sweet Bacon Wrapped Pork Loin
Category: meat-and-poultry
By prettykitty_0000

This juicy, tender pork loin is wrapped in bacon and roasted with a sweet honey balsamic glaze.

Ingredients:
1 (3 pound) boneless pork loin
salt and pepper to taste
8 slices bacon
2 tablespoons honey
2 tablespoons balsamic vinegar
2 tablespoons dry red wine
1  sweet onion, minced
1 tablespoon chopped fresh rosemary
2 tablespoons golden raisins

Directions:
Preheat oven to 375  degrees F (190 degrees C). Line a shallow roasting pan with aluminum foil. Season pork loin with salt and pepper. Wrap the bacon slices around the pork loin and secure with toothpicks. Preheat a large skillet over medium-high heat, then add the pork loin. Cook until golden brown on all sides, about 10 minutes, then place onto roasting pan. Stir together honey, balsamic vinegar, red wine, onion, and rosemary in a small bowl; spread over pork loin. Roast the pork loin in preheated oven for 15 minutes, then sprinkle with raisins. Continue cooking until the internal temperature of the pork loin reaches 145 degrees F (63 degrees C), about 15 minutes more. Remove from the oven, and allow to rest for 5 minutes before removing toothpicks and slicing.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 1 pork loin

Calories: 334.9
Fat: 18.7 g
Saturated fat: 6.7 g
Carbohydrates: 8.5 g
Sugars: 7 g
Dietary fiber: 0.4 g
Protein: 31 g
Cholesterol: 92.9 mg
Sodium: 272.6 mg
Cheddar Baked Chicken
Category: meat-and-poultry
By Judy

This recipe is very quick and easy to prepare. The flavors blend to make it rather tasty. It is great with plain white rice and your favorite vegetable. Why not give it a try?

Ingredients:
¼ cup butter, melted
½ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1  egg
1 tablespoon milk
1 cup shredded Cheddar cheese
½ cup Italian seasoned bread crumbs
1 cup crispy rice cereal
3  skinless, boneless chicken breast halves - cut in half
2 tablespoons butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter. In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken. Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

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

Calories: 368.4
Fat: 22.1 g
Saturated fat: 13 g
Carbohydrates: 19.9 g
Sugars: 1.4 g
Dietary fiber: 0.9 g
Protein: 22.1 g
Cholesterol: 119.5 mg
Sodium: 866 mg
Meatloaf Muffins With BBQ Sauce and Veggie Mash


Ingredients:
ground beef, onion, green bell peppers, egg, barbecue sauce, tomato puree, Worcestershire sauce, olive oil, cream cheese, pancetta, small potatoes, cream cheese, frozen green peas, olive oil, sea salt, ground black pepper

Directions:
Pulse and finely chop onion and bell pepper in the food processor.
Add the vegetables and egg, beaten with milk, to the bowl with ground meat.
In another bowl mix together the smoky barbecue sauce, the puree and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix, add bread crumbs and grill seasoning. Mix and combine all ingredients with your hands.
Brush a 12-muffin tin with olive oil. Use an ice cream scoop to help you fill meat into each tin. Top each meatloaf with a spoonful of the sauce. Bake the muffins for about 20 minutes in the oven at 220°C Cut open 1 muffin to test that the middle is cooked through.
Serve with a side dish of mashed potatoes with cream cheese, peas and pancetta.
Mashed potatoes with cream cheese, green peas and pancetta:
Place pancetta slices between paper towels and microwave 60 seconds on high. Cool and chop or crumble it up.
Boil potatoes until tender, 15 minutes. When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit.
Place green beans in a bowl and drizzle with olive oil. Cover the bowl loosely with plastic wrap and microwave green peas on high for 5 minutes, stir and cook 5 minutes more.
Mash potatoes with milk using a potato masher. Add in the cream cheese and mash until the cheese melts into the potatoes.
Coarsely mash the peas, season with sea salt and black pepper. Add to mashed potatoes together with crumbled bacon. Mix and combine.