xiaoxl/recipe_data huggingface dataset:
Chicken Marbella - Silver Palate Cookbook


Ingredients:
chicken, garlic, dried oregano, red wine vinegar, olive oil, green olives, bay leaves, brown sugar, white wine, Italian parsley, fresh coriander

Directions:
Preheat oven to 350 degrees.
In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
Bake for 50 minutes to 1 hour, basting frequently with pan juices.
Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink] juice.
With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter.
Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley.
Pass remaining pan juices in a sauceboat.
To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.
Miss Kitty's Quick & Easy Chai Tea Latte


Ingredients:
character(0]

Directions:
Combine ingredients., Heat on stove top just to boiling or micorwave for 1-2 minutes., Enjoy!
Black Beans with Cumin and Garlic


Ingredients:
black beans, garlic, ground cumin, olive oil, chicken broth, sea salt, cilantro

Directions:
Drain and rinse black beans.
In a medium saucepan, heat olive oil over medium heat and saute garlic and cumin until fragrant.
Add black beans, broth and salt.
Reduce heat to medium-low, stirring frequently until beans are heated through.
OR, after sauteeing the garlic and cumin, you can place everything in a crockpot on low heat for a couple of hours.
If desired, stir in the cilantro just prior to serving.
Pineapple Upsidedown Cake Skillet


Ingredients:
pineapple rings, maraschino cherries, butter, brown sugar, eggs, water

Directions:
Preheat your oven to 325 degrees.
Combine the cake mix, eggs, oil and water in a large mixing bowl and beat till batter is smooth and even.
In a large cast iron skillet oven medium high heat, melt the stick of butter.  Once bubbly turn off heat and add the brown sugar and mix till well blended.
Place your pineapple rings evenly in the sugar/butter fallowed by a cherry fr inside each ring.
Pour the cake batter over the rings and cherries and place in the oven for 40 -45 minutes.  Insert a tooth pick to check if the cake is done.  A clean toothpick indicates a ready cake.
Allow the skillet to cool for 10 minutes before removing the cake.  If you wait too long the cake may stick and wont come out clean and pretty.
With a large round platter face down over the skillet hold the plate and skillet firmly and flip them so the plate is down and the skillet is on top.  Carefully lift the skillet away from the plate.
Let the cake stand a few hours before serving, garnish with a dollop of whipped cream and enjoy :].
Candied Almonds
Category: appetizers-and-snacks
By Darla K

This is a favorite with my father. They taste so good warm! Substitute any type of nuts you prefer.

Ingredients:
½ cup water
1 cup white sugar
1 tablespoon ground cinnamon
2 cups whole almonds

Directions:
Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 2 cups

Calories: 304.1
Fat: 18 g
Saturated fat: 1.4 g
Carbohydrates: 32.7 g
Sugars: 26.7 g
Dietary fiber: 4.6 g
Protein: 7.6 g
Sodium: 0.9 mg
Mint Filled DelightFulls™ Chocolate Chip Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, granulated sugar, brown sugar, vanilla extract, eggs

Directions:
PREHEAT oven to 375°F.
COMBINE flour, baking soda and salt in small bowl.  Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in DelightFulls morsels and nuts.  Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Preheat oven to 350°F  Grease 15 x 10-inch jelly-roll pan.  Prepare dough as above. Spread into prepared pan.  Bake for 20 to 25 minutes or until golden brown.  Cool in pan on wire rack.  Makes 4 dozen bars.
FOR HIGH ALTITUDE BAKING (3,500 to 6,000 feet]:  Increase flour to 2 1/2 cups.  Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each.  Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
*If omitting nuts, add 1 to 2 tablespoons of all-purpose flour.
Apple Cinnamon Zucchini Muffins
Category: bread
By justsmurfy

A moist, dense and delicious snack. Super easy! I had apples and zucchini that were just begging to be turned into something wonderful!

Ingredients:
cooking spray
1 ¼ cups white sugar
⅔ cup oil
3  eggs
1 tablespoon vanilla extract
2 ¼ cups all-purpose flour
1 ½ tablespoons ground cinnamon, or more to taste
¾ teaspoon baking soda
¾ teaspoon baking powder
2 cups shredded zucchini
1 cup shredded apple

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners. Whisk sugar, oil, eggs, and vanilla extract together in a bowl until smooth. Stir flour, cinnamon, baking soda, and baking powder into sugar mixture just until batter is combined. Fold zucchini and apple into batter and spoon into the prepared muffin cups. Bake in the preheated oven until until muffins spring back after pressing the top, about 25 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 24 muffins

Calories: 152.6
Fat: 6.8 g
Saturated fat: 1.2 g
Carbohydrates: 20.9 g
Sugars: 11.3 g
Dietary fiber: 0.8 g
Protein: 2.2 g
Cholesterol: 23.3 mg
Sodium: 64.7 mg
Quinoa Stir-Fry With Vegetables and Chicken


Ingredients:
quinoa, salt, carrot, red bell pepper, ginger, garlic clove, red chili pepper, snow peas, black pepper, egg, scallions, cilantro, soy sauce

Directions:
Place quinoa in a small saucepan, toast over medium heat (quinoa will turn golden brown and will pop as it is toasting.].
Stir in 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered.
Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute.
Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes.
Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.
Pink Slipper


Ingredients:
cream of coconut, white rum

Directions:
Add all ingredients to the container of an electric blender., Blend until mixture is smooth., Pour into chilled glasses., Garnish with maraschino cherry.
Chestnut Soup
Category: soups-stews-and-chili
By Carla A.

My Aunt Anne started a new tradition several years ago with this fabulous addition to our family holiday dinner. Originally submitted to ThanksgivingRecipe.com.

Ingredients:
8 cups chicken stock
1 ½ pounds chestnuts, peeled
1 cup chopped onion
3 sprigs fresh parsley
2  whole cloves
1  bay leaf
½ cup heavy cream
¾ teaspoon white sugar
salt to taste
ground black pepper to taste

Directions:
To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle, shell and peel. In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes. Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable broth can be substituted for the chicken broth.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 329.7
Fat: 9.6 g
Saturated fat: 4.9 g
Carbohydrates: 56.1 g
Sugars: 15.2 g
Dietary fiber: 1 g
Protein: 4.3 g
Cholesterol: 33.8 mg
Sodium: 1299.6 mg
Cod Provencal


Ingredients:
cod fish fillets, onion, garlic cloves, olive oil, tomatoes, capers, fresh basil, lemon juice, oregano, salt, pepper

Directions:
Preheat oven to 450 degrees F. Arrange fillets in 8x8x2 inch square baking dish.
Saute onion and garlic in oil in medium-size skillet over medium heat 3 to 5 minutes or until lightly softened. Add tomatoes, capers, basil, olives, lemon juice, oregano, salt if using and pepper.
Simmer, stirring occasionally for approximately 8 minutes. Spoon the sauce over the fish.
Bake in preheated oven for 10 minutes or until cooked through.
Peanut Butter and Honey Sandwich
Category: main-dish
By Denise McCabe

Extremely tasty and easy.

Ingredients:
2 tablespoons peanut butter
1 teaspoon honey
1 teaspoon butter, softened
2 slices bread

Directions:
Stir the peanut butter, honey, and butter together in a bowl until smooth; spread on 1 of the bread slices and sandwich with the other slice.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 sandwich

Calories: 382.8
Fat: 22.1 g
Saturated fat: 6.3 g
Carbohydrates: 37.8 g
Sugars: 11.3 g
Dietary fiber: 3.2 g
Protein: 12 g
Cholesterol: 10.8 mg
Sodium: 518.9 mg
Baked Parmesan Halibut


Ingredients:
parmesan cheese, salt, halibut fillets, eggs, milk

Directions:
Combine crumbs, cheese and salt.
Dip filets in combined eggs and milk, then coat with crumb mixture.
Place in greased 9X13" pan and bate at 425 degrees fo 20 minutes or until fish flakes easily.
Serves six.
Kumara (Sweet Potato) & Rice Patties


Ingredients:
basmati rice, kumara, frozen baby peas, zucchini, ground cumin, garlic clove, egg, flat leaf parsley, olive oil

Directions:
Cook the rice in a large saucepan of salted water until done.
Meanwhile chop & steam or boil the sweet potato until tender, drain well. Transfer to a large bowl and mash until almost smooth.
Cut the zucchini into small dice (about the size of the baby peas] add this and all other ingredients to kumara and mix well, season with salt & pepper.
Divide the mixture into equal portions and cook in non stick fry pan lightly oiled for 3 minutes each side, drain on paper towel.
Sprinkle with sea salt and serve on a bed of baby spinach and drizzle with sweet chili sauce.
Note: Nice eaten cold drizzled with lemon juice.
Rocky Crunch Cakes


Ingredients:
butter, sugar, self raising flour, sultanas, currants, milk

Directions:
Preheat oven to 180°C.
Cream butter and sugar.
Add remaining ingredients.
Mix well until mixture resembles a stiff dough.
Place heaped teaspoons ( or 1 tablespoon if you want large cookies] of mixture on baking paper lined tray, forming rocky shapes.
Bake approxamtely 15 minutes.
Allow to cool before slightly removing from the tray.
Creamy Tahini Sauce/Salad Dressing


Ingredients:
water, lemon juice, lemon juice, garlic, olive oil, sea salt, toasted sesame seeds

Directions:
"Blend all the ingredients in a blender or food processor until smooth and perfectly melded."
Kofta Kebabs
Category: meat-and-poultry
By SRKELZ

These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe.  The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market.  They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber.

Ingredients:
4 cloves garlic, minced
1 teaspoon kosher salt
1 pound ground lamb
3 tablespoons grated onion
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
½ tablespoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon cayenne pepper
¼ teaspoon ground ginger
¼ teaspoon ground black pepper
28  bamboo skewers, soaked in water for 30 minutes

Directions:
Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours. Preheat an outdoor grill for medium heat, and lightly oil grate. Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

Prep time: 45 mins
Cook time: 5 mins
Total time: 1 hr 20 mins
Yields: 28 skewers

Calories: 34.6
Fat: 2.3 g
Saturated fat: 0.9 g
Carbohydrates: 0.6 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 2.9 g
Cholesterol: 10.8 mg
Sodium: 78.2 mg
Beer Cheese Soup II
Category: soups-stews-and-chili
By Debbie Rowe

This soup is a popular menu item in some of our favorite restaurants. It's very rich, creamy and delicious. Garnish with bacon bits.

Ingredients:
1 tablespoon margarine
½ cup chopped onion
½ teaspoon minced garlic
1 teaspoon Worcestershire sauce
1 (12 fluid ounce) can or bottle light beer
1 (14.5 ounce) can chicken broth
3 tablespoons cornstarch
2 cups half-and-half
2 cups shredded sharp Cheddar cheese

Directions:
Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer. Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside. Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 344.7
Fat: 26.3 g
Saturated fat: 15.8 g
Carbohydrates: 10.2 g
Sugars: 1.1 g
Dietary fiber: 0.3 g
Protein: 14.2 g
Cholesterol: 78.1 mg
Sodium: 351.8 mg
Braided Egg Bread


Ingredients:
milk, margarine, flour, sugar, salt, eggs

Directions:
Warm the milk and margarine until about 120F.
Blend the liquid, 1 1/2 Cups flour, sugar, salt, yeast and eggs until moistened.
Beat for 2 minutes.  (This is easier if you have an electric mixer.].
By hand, stir in flour until you have  a stiff dough.  (Don't worry if you haven't used all the flour, you will add more during the kneading process.].
Knead on a floured surface until smooth and elastic.  This will take about 5 minutes.
Grease a bowl, place the dough in it and turn the greased side up.
Cover and let rise until doubled.  this will take 1 1/2 to 2 hours.  Please be patient.
Grease a cookie sheet.
Punch down the dough and divide it into four equal parts.  (Yes, four.].
Shape each part into a strip about 20 inches long. You can roll the dough in your hands like you used to do with plasticine.
Place the 4 strips side by side on the prepared cookie sheet. Yes, one end will extend over the ends of the sheet.  Pinch the 4 strips together at one end.
Now, braid the strips by weaving the far right strip over and under the next strips to the far left.  Weave the next far right strip.  Continue until you braid all the pieces.
Then, pinch the ends together to seal.
Cover and let the loaf rise until doubled in size.  This will take up to an hour.
You can make the loaf look really special by brushing it, before baking, with a beaten egg or egg yolk.  Please take care to not let the egg drip on the cookie sheet.
If you have sesame or poppy seeds you can sprinkle them liberally on the loaf.
Place the loaf in an oven heated to 375°F.
Bake about 35 minutes or until golden brown.  It will sound hollow when lightly tapped.
Slide off the cookie sheet to a rack and let it cool.
Chunky Guacamole


Ingredients:
onion, tomatoes, garlic clove, fresh cilantro, avocados, salt, lime, juice of

Directions:
Additional chopped onion and fresh cilantro for garnish.
In a medium-size bowl, mix the finely chopped onion and chiles with the optional tomato, garlic, and cilantro.
Close to the time you are going to serve, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits.
Twist the avocado halves in opposite directions to loosen the meat from pits, then scoop out the pits, and reserve.
Scrape the avocado pulp from the skins and add it to the bowl.
Using your hand or a spoon, roughly mash the avocado while mixing in the other ingredients, making a course, thick mass.
Flavor with salt, then enough lime juice to add a little zing, if you wish.
Return the pits to the guacamole and cover with a sheet of plastic wrap pressed directly onto the surface of the mixture.
Set aside for a few minutes to let the flavors blend.
Veggie Pate
Category: appetizers-and-snacks
By Paula

Sandwiches and crackers will be transformed into savory wonders by this flavorful spread filled with vegetables, herbs and spices.

Ingredients:
1 cup sunflower seeds
½ cup whole wheat flour
½ cup nutritional yeast
½ teaspoon salt
½ cup vegetable oil
2 tablespoons lemon juice
1  potato, peeled and chopped
1 large carrot, peeled and sliced
1  onion, chopped
1 stalk celery, chopped
1 clove garlic, peeled
1 ½ cups water
½ teaspoon dried thyme
½ teaspoon dried basil leaves
½ teaspoon dried sage
½ teaspoon dried savory
½ teaspoon ground black pepper
½ teaspoon ground dry mustard

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish. In a food processor, blend sunflower seeds, whole wheat flour, nutritional yeast, salt, vegetable oil, lemon juice, potato, carrot, onion, celery, garlic, water, thyme, basil, sage, savory, pepper and dry mustard. Process the mixture until almost smooth. Transfer mixture to the baking dish. Bake in the preheated oven 1 hour, or until bubbly and lightly browned.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 2 cups

Calories: 102.4
Fat: 7.1 g
Saturated fat: 1.1 g
Carbohydrates: 7.8 g
Sugars: 0.7 g
Dietary fiber: 2.1 g
Protein: 3 g
Sodium: 80.4 mg
Vietnamese Salad Rolls
Category: appetizers-and-snacks
By Claudine

A nice light appetizer. Delicate rice wrappers are filled with noodles, shrimp, carrots, lettuce and basil. Cooked chicken or beef may be substituted for shrimp.

Ingredients:
1 (8 ounce) package rice vermicelli
8 ounces cooked, peeled shrimp, cut in half lengthwise
8  rice wrappers (6.5 inch diameter)
1  carrot, julienned
1 cup shredded lettuce
¼ cup chopped fresh basil
½ cup hoisin sauce
water as needed

Directions:
Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water. Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients. In a small bowl, mix the hoisin sauce with water until desired consistency has been attained. Heat the mixture for a few seconds in the microwave. Serve the spring rolls with the warm dipping sauce.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 8 salad rolls

Calories: 187.1
Fat: 1.5 g
Saturated fat: 0.2 g
Carbohydrates: 31.2 g
Sugars: 5.6 g
Dietary fiber: 1.7 g
Protein: 11.6 g
Cholesterol: 57.1 mg
Sodium: 344 mg
Our Favorite Brazilian Flan


Ingredients:
white sugar, sweetened condensed milk, milk, eggs

Directions:
Make the Caramel: Pour sugar into a medium sauce pan set over medium heat. Cook, stirring constantly, until it melts and become golden brown; about for 12 to 15 minutes. Pour the caramel into a 10-inch mold pan and swirl the caramel to completely cover the base and about 1 1/2-inch up the sides. Allow to cool and harden.
Make the flan: Preheat the oven to 350 degrees F. Mix the condensed milk, whole milk, and eggs in a large blender. Blend for about 20 seconds. If the ingredients do not fit all at once, divide them equally into 2 batches. Strain the milk mix into a large bowl, removing the foam that forms on the surface.
Pour the milk mix into the mold pan (make sure the caramel is firm so it does not incorporate into the flan] and cover with aluminum foil.
Place the mold pan in a large ovenproof dish filled up with warm water. Carefully transfer to the oven and bake for about 50 minutes. The flan is ready when you stick a knife in it and it turns out clean when you remove it.
Refrigerate and serve cold.
Saucepan Spaghetti


Ingredients:
ground beef, onion, garlic, oregano, sugar, tomato sauce, crushed tomatoes, water, beef broth, spaghetti, cheddar cheese

Directions:
Cook the beef, onion and garlic in a large saucepan until the meat is browned.
Stir in the seasonings, sauce and water.
Bring to a boil, add the spaghetti, cover, and simmer 10 minutes or until the pasta is done, stirring occasionally to keep the pasta from clumping.
Once the spaghetti is done, stir in the cheese until it is melted and serve immediately.
Shrimp With Black Beans, Okra & Fresh Corn


Ingredients:
medium shrimp, extra virgin olive oil, garlic cloves, fresh okra, black beans, tomato sauce, fresh corn kernels, water, brown rice, cilantro, onion

Directions:
"Heat large saute pan on stove at medium-high heat. Reduce heat to medium, add olive oil and garlic. Saute for a minute, then add okra, tomato sauce and water. Reduce heat to low, cover and allow to simmer for 10 minutes, until okra becomes softened. Add black beans. Cover, cook on low another 5 minutes. Add corn kernels. Cover and cook on low another 5 to 10 minutes until corn cooks. Uncover and add cooked rice, mixing to blend inches Remove from heat and add cooked shrimp. Top with finely chopped cilantro and onion, if desired."