xiaoxl/recipe_data huggingface dataset:
Chicken Gumbo


Ingredients:
boneless skinless chicken breasts, sausage, olive oil, flour, okra, onion, celery, green bell pepper, garlic, whole tomatoes, scallion, bay leaves, Worcestershire sauce, thyme, salt, fresh ground black pepper, white pepper, cayenne, Tabasco sauce

Directions:
Boil chicken in stock, reduce heat and simmer until very tender.
Remove chicken and reserve stock.
Let chicken cool, then shred it.
In a large dutch oven, brown the sausage over med-low heat.
Remove the sausage and put it with the chicken, leaving the rendered fat in the pan.
Add the oil to the fat (use more or less than the 3 T. depending on how much fat you have from the sausage. You need about 1/4 c. altogether.] Allow the oil/drippings to heat up over med-high setting.
Add the flour and stir constantly until it becomes a medium brown color.
When it is brown, turn off the heat and quickly add the okra, onion, garlic, celery, and bell pepper.
Allow the sizzling to stop.
Slowly pour in the stock, stirring well.
Add the tomatoes, V-8 juice, green onions, bay leaves, Worcestershire sauce, thyme, salt, cayenne, black and white peppers, and bring to a boil over high temperature setting.
Reduce heat and simmer 45 min.
Add the chicken and sausage and allow to heat through.
Adjust the seasoning as necessary and add the hot sauce if you want a little extra heat.
Serve over rice.
Chicken Tortilla Soup (Vita Mix)


Ingredients:
hot water, green onion, green pepper, zucchini, cheddar cheese, chicken bouillon cube, carrot, celery, roma tomatoes, serrano chili, cumin, garlic clove, cooked brown rice, black olives, black beans

Directions:
First 14 ingredients blend at high speed in Vita-Mix for 4-5 minutes., No need to peel any of the vegies, you can even leave the skin of the garlic on., Then the last 6 ingredients blend 5-10 seconds on #1 variable speed.
Strawberry Spinach Salad With Feta and Bacon
Category: salad
By MALLOYLK

Strawberry spinach salad has feta cheese, sweet onion, and crumbled bacon all tossed with a raspberry vinaigrette dressing.

Ingredients:
1 (10 ounce) bag baby spinach leaves
1 quart fresh strawberries
4 ounces crumbled feta cheese
1 small sweet onion (such as Vidalia®), sliced
1 (2 ounce) package bacon bits
½ (16 ounce) bottle reduced-fat raspberry vinaigrette salad dressing (such as Kraft® Raspberry Vinaigrette Lite)

Directions:
Place spinach into a large salad bowl and slice strawberries over spinach; sprinkle with feta cheese, onion, and bacon bits. Pour raspberry dressing over salad and toss to coat.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 169.4
Fat: 7.8 g
Saturated fat: 3.5 g
Carbohydrates: 17.7 g
Sugars: 12.7 g
Dietary fiber: 3.3 g
Protein: 8.9 g
Cholesterol: 23.6 mg
Sodium: 846.7 mg
Deep & Dark Brownies


Ingredients:
butter, eggs, sugar, plain flour, vanilla, pecans, walnuts

Directions:
Combine the butter and both chocolates in a pan, and slowly melt on top of the stove. stirring frequently.
Beat the eggs with an electric mixer until light and fluffy, then beat in the sugar and continued beating for about two minutes(for you to have a crusty, crinkly top].
Add the warm chocolate mixture to the fluffy egg/sugar mixture add the remaining ingredients in the order given. Mix well.
Pour into the greased dish (12×8]. Bake for 25 minutes at 350°F uncovered. Then reduce heat to 325°F, cover with aluminum foil, baking 5-10 more minutes (depending on how hot your oven cooks]. You want this gooey, but set. Let cool, and enjoy each delicious, RICH bite !
NOTE: I halved the recipe baked mine 350ºF 27 minutes (8x8] without foil.
Hot Orange Chutney


Ingredients:
oranges, lemon, granny smith apples, onions, malt vinegar, dark brown sugar, golden raisin, fresh ginger, fresh ginger, garlic cloves, red bell peppers, green bell peppers, ground turmeric, black pepper, cayenne pepper, crushed red pepper flakes

Directions:
Grate peel of oranges and lemon. Remove and discard all white pith. Cut fruit into quarters (reserve juices] and chop into cubes, discarding seeds. Peel, core and coarsely chop apples. Transfer all fruit and juice to a large heavy dutch oven.
Add remaining ingredients and bring to simmer over medium-high heat. Reduce heat and continue simmering until mixture is thick, about 1 to 1 1/2 hours, stirring occasionally.
Ladle hot chutney into 6 clean, hot pint jars to 1/2-inch from top. Run plastic knife or spatula between chutney and jar to release any air bubbles. Clean rim and threads of jar with damp cloth. Seal with new, scalded, very hot lid. Repeat with remaining jars.
Transfer jars to gently simmering (180°F to 190F.] water bath and process for 10 minutes.
Let cool on rack. Test for seal. Store in cool dry place.
Bohemian Potato Dumplings


Ingredients:
potatoes, salt, pepper, onion, parsley, nutmeg, eggs, semolina, milk, all-purpose flour

Directions:
Mix potatoes, salt, pepper, onion, parsley, nutmeg, eggs and semolina thoroughly.
Add milk and sifted flour. Mix all ingredients well.
Knead on floured board.
Shape into rolls, the approximate size of a walnut (in shell].
Drop in boiling salted water. Boil 20 to 25 minutes.
Remove with a slotted spoon.
Note:  You can also brown in butter and serve with your favourite sauce or gravy.
Goat Sliders on Scallion Rice Cakes


Ingredients:
turmeric, garlic, salt, white rice, water, scallion, eggs, salt

Directions:
TO MAKE SLIDERS:
Mix all ingredients together in mixing bowl. Form into 3 inch meat balls and gently/slightly flatten bottom and top with palm.
Lightly grease a baking sheet with a drizzle of canola oil. Bake for 10 minutes at 350 degrees. Serve immediately.
TO MAKE THE RICE CAKE:
Put rice and water in a medium size sauce pan, medium heat. When water comes to a boil, turn heat down to low and cover. Let steep till water completely evaporated.
Remove rice from sauce pan into medium size mixing bowl. Fluff with a fork. Add eggs, salt and scallion. Fully mix.
Heat cast iron or sauce pan with canola oil on medium heat. Use an ice cream scoop to form rice cakes.
Place rice cakes in skillet. When starting to become golden, flip and cook other side.
When both sides are golden, remove from heat to serving plates. Serve immediately.
Racetrack Cake


Ingredients:
character(0]

Directions:
Cut a small semicircular notch from one cake, then position the cakes as shown and cover them with the white icing.
Place a small bowl in the center of each cake and sprinkle cookie crumbs around it to create the track.
Remove the bowls and sprinkle sprinkles onto each icing circle, then press the remaining sprinkles onto the sides of the cake for grass.
Lay a white Good & Plenty dotted line along the track and use a pastry bag to pipe a white icing border around the edge of the cake.
Create racing flags by taping small squares of the paper or ribbon to the toothpicks and place them on the track along with the race cars.
Magic Carrot Cake


Ingredients:
whole wheat flour, baking powder, baking soda, cinnamon, allspice, sea salt, butter, vanilla extract, dried dates, bananas, carrots, carrots, eggs, honey, walnuts, raisins, cream cheese, butter, powdered sugar, maple syrup, vanilla

Directions:
Preheat oven to 350 degrees F (175 degrees C] Butter a 9"x13" pan then sprinkle with flour.
In a small bowl, combine flour, baking powder, baking soda, cinnamon, allspice and sea salt. Set aside.
Put dates into food processor with 1 tsp water and process into a chunky paste.
In a large bowl, mix the dates with melted butter and 2 tsp vanilla. Add mashed bananas and grated carrots. Whisk in eggs one at a time. Add yogurt and honey. Add raisins and walnuts if desired.
Fold in flour mixture a third at a time, combining just until all dry ingredients are incorporated.
Bake for 50-60 minutes in preheated oven. Try not to peek too much or take out early or the middle may fall.
For Maple & Cream Cheese Frosting: Whisk together cream cheese, 1 tsp vanilla, maple syrup, softened butter, powdered sugar until fluffy and creamy.
Healthy Whole Grain Granola Bars


Ingredients:
bananas, light brown sugar, Splenda granular, eggs, vanilla, whole wheat flour, baking soda, cinnamon, salt, old fashioned oats, raisins, dried cranberries

Directions:
Heat oven to 350°F.
Beat together bananas, brown sugar and splenda until creamy.
Add eggs and vanilla, beat until incorporated.
Combine flour, baking soda, cinnamon and salt and add to wet mixture.
Stir in oats, puff cereal, raisins and cranberries and mix well.
Spread evenly in a 13x9 inches baking pan lined with tin foil.
Bake for 27-30 minutes until light golden brown.
Remove from oven, let cool 1 minute and using tin foil as handles gently lift bars out of the cake pan. Pull away sides of tin foil and let cool completely at room temperature.
Once cool, cut into 24 servings.
Apple Breakfast Cake


Ingredients:
eggs, milk, cinnamon, old fashioned oats, walnuts, pecans, brown sugar, butter, cinnamon

Directions:
Preheat oven to 350 degrees Fahrenheit.
Grease and flour a 13x9x2 baking pan.
Beat cake mix, eggs, milk and cinnamon in large mixing bowl until just moistened. Beat two minutes at medium speed.
Fold apples into batter. Pour half the batter into prepared pan. Sprinkle with half the Streusel Topping.
Top with remaining batter. Sprinkle with remaining Streusel Topping.
Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
FOR STREUSEL TOPPING:
Combine all ingredients in bowl mix well.
Avocado Cilantro Dip


Ingredients:
avocados, mayonnaise, fresh cilantro, fresh lime juice, onion powder, garlic powder, salt, cayenne

Directions:
"In food processor, combine all ingredients until smooth."
Aloha Chicken Burgers
Category: meat-and-poultry
By Chris McDaniel

This tasty sandwich is like a luau on a bun!

Ingredients:
2  skinless, boneless chicken breast halves
¼ cup soy sauce
3 slices thick cut bacon
2  large hamburger buns, split
1 tablespoon softened butter
¼ cup teriyaki sauce
2 slices Swiss cheese
2 tablespoons mayonnaise
2 slices pineapple
2 slices tomato
2  slices of iceberg lettuce

Directions:
Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side. When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling.  Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken. While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside. To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 20 mins
Yields: 2 sandwiches

Calories: 668
Fat: 35.4 g
Saturated fat: 13.5 g
Carbohydrates: 40.7 g
Sugars: 12.7 g
Dietary fiber: 2.7 g
Protein: 45.8 g
Cholesterol: 128.6 mg
Sodium: 3972 mg
Winter Hamburger Soup


Ingredients:
garlic cloves, onion, olive oil, potatoes, celery, carrots, cabbage, diced tomatoes, water, pearl barley

Directions:
Brown ground beef, garlic & onion; drain off fat,
Add olive oil then vegetables. (add any preferred root vegetables here, parsnips, sweet potato, rutabaga].
Cook 5-10 minutes to soften vegetables.
Add can of consommé and de-glaze pan.
Add can of tomatoes, tomato juice, water, soup mix & barley.  Season as desired. (I used sea salt, pepper, sprinkle of cayenne and about 4 tbs of spicy spaghetti seasoning, Worcestershire sauce would be nice too]. (Add black or navy beans for extra protein & fibre].
Let simmer 45 minutes.
Add frozen veg and simmer additional 15 minutes.
Glazed Ham


Ingredients:
ham, orange marmalade, maple syrup, Bourbon, lemon juice, ground ginger

Directions:
Move oven rack to lower-third portion of the oven and preheat your LG ProBake oven to 325° Line bottom of a roasting pan with aluminum foil for easy cleanup and set aside.
Add orange marmalade, maple syrup, mustard, bourbon, lemon juice, ground ginger and salt and pepper to a small saucepan. Whisk to combine well and bring to a boil. Set aside.
Remove ham from package and pat dry if too wet. Place on roasting rack, flat side down, so the fatty side is facing up.
Gently score ham in a criss-cross pattern and brush all over with ½ cup of the prepared glaze.Scoring the ham will help the glaze to really sink in and create an amazing flavour.
Cover ham loosely with aluminum foil to prevent drying out or burning.
Bake for about 2 to 2 ½ hours, until instant thermometer inserted into the middle of the ham registers 125 to 130°.
Remove roasting pan from the oven and peel back or remove foil from the top and sides of the ham.Increase oven temperature to 425°.
Brush 6 tbsp of glaze over the ham and bake for 20 minutes, brushing ham with additional 6 tbsp of glaze every 6 to 7 minutes. You'll be brushing the ham with glaze approximately three times during this step.
Be sure to watch that the glaze doesn't burn, but instead turns a rich, deep golden colour.
Remove roasting pan from oven and place ham on a large cutting board.Tent loosely with foil and let rest for 20 minutes before slicing.
To make mustard sauce for serving, mix ½ cup whole grain Dijon mustard with ¼ cup glaze.
Spinach Cashew Salad


Ingredients:
bacon, cashews, spinach, lettuce, mozzarella cheese, sugar, red wine vinegar, dry mustard, red onions, poppy seed

Directions:
Chop bacon and fry until crisp.
Drain on paper towel to remove as  much excess fat as possible. Wash spinach and lettuce then tear  leaves into bite size pieces.
Place in Salad bowl.
Add cashew  pieces, grated cheese, and crumbled bacon.
Toss when ready to  serve. Serve with poppy seed dressing.
NOTE: Fat grams may be reduced to 1 gram per serving if bacon  and cashews are eliminated.
Each add approximately 3 grams of  fat per serving.
Poppy Seed Dressing:  Place all ingredients in blender and blend until smooth.
Alternate method:  finely grate onion, add remaining ingredients and  beat with mixer until well  blended.
Deviled Eggs


Ingredients:
eggs, mustard, vinegar, mayonnaise, paprika

Directions:
Peel eggs, cut lengthwise, and empty yokes into a flat dish for mashing.
Add 3/4 teaspoons mustard, 2 tablespoons vinegar, and 1/3 cup mayonnaise, or any amount that suits your taste.
Put back into the egg white shells and sprinkle with paprika.  Chill.
For EGG SALAD, chop up desired amount of eggs, add some mayonnaise, pickle relish, celery, whatever, salt and pepper.  Use for sandwiches.
Ham Squares


Ingredients:
cream cheese, pepper, onions

Directions:
Preheat oven to 350 degrees.
In medium bowl, blend cream cheese, ham, pepper and onion together.
Separate the two cans of dough into 8 rectangles; firmly press together perforations to seal.
Roll out to make more square.  Spoon mixture into the center of each square. Fold up the corners and twist at the top, seal any open edges.
Bake 20-25 minutes until golden brown. Allow 2 per serving.
Sweet & Salty Baked Beans


Ingredients:
bacon, green bell pepper, hickory flavored barbecue sauce, brown sugar, prepared mustard

Directions:
Set oven to 350 degrees F.
Grease a 1-qt baking dish.
In a skillet cook bacon until crisp; drain and reserve 2 tablespoons of drippings.
In the same skillet saute green pepper in drippings until tender; set aside.
Drain 1 can of beans.
In a bowl combine both cans beans, barbecue sauce, brown sugar, mustard and sauteed green pepper.
Transfer to baking dish.
Bake, uncovered for 35-40 minutes or until bubbly.
Sprinkle with bacon.
Vanilla Brownies
Category: desserts
By Stephanie

I like to include the chocolate chips because I love chocolate, but they can be omitted. I have made them without the chips and they still came out great!

Ingredients:
2 ¼ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1 ¼ cups white sugar
1 ¼ cups packed brown sugar
1 teaspoon vanilla extract
3  eggs
2 cups semisweet chocolate chips  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan. In a small bowl, combine flour, baking powder, and salt. Set aside. In a large bowl, cream together the butter, white sugar, brown sugar, and vanilla until smooth. Beat in the eggs, one at a time, then stir in the flour mixture. Mix in chocolate chips, if desired. Spread the batter evenly into the prepared pan. Bake for 35 to 45 minutes in preheated oven. Cool in the pan on a wire rack. When completely cooled, cut into squares.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 - 10x15 inch pan

Calories: 169.4
Fat: 7.1 g
Saturated fat: 4.2 g
Carbohydrates: 26.4 g
Sugars: 19.5 g
Dietary fiber: 0.8 g
Protein: 1.8 g
Cholesterol: 25.7 mg
Sodium: 75.8 mg
Crab Salad


Ingredients:
mayonnaise, olive oil, white wine vinegar, Dijon mustard, small caper, flat leaf parsley, salt, fresh ground white pepper, spring onions, butter lettuce leaves, tomatoes, lemon

Directions:
Whisk together the mayonnaise, oil, vinegar, mustard, capers, parsley, salt, pepper and spring onion; add the crab meat and fold gently to combine the ingredients well.
Divide the lettuce leaves between 4 salad plates. Serve the crab mixture evenly among the plates and garnish with halved tomatoes. and lemon wedeges if using.
Pancakes With Peach Syrup


Ingredients:
butter, maple syrup, cinnamon

Directions:
Mix up your favorite pancake mix and start cooking.
Add the butter and maple syrup to a medium size skillet and heat until the butter melts.  Stir in the peach slices and reduce heat to medium-low.  Sprinkle a little cinnamon over the top.  Stirring often, cook for 7 to 9 minutes, or until the peaches have darkened slightly and softened.  Remove from the heat until pancakes are ready for the "Peach Syrup.".
Serve Pancakes with Peach Syrup.
Tartar Sauce from Scratch


Ingredients:
Dijon mustard, garlic clove, lemon juice, capers, chives, horseradish, tarragon

Directions:
Whisk the Egg Yolks with the Mustard, Garlic until they thicken up and lighten a little.
Continue whisking while slowly adding the Oil – drip by drip at first, then I drizzle the Oil slowly down the inside of the bowl until the mayonaise starts to thicken.
When the mayonaise starts to get very thick, slacken it off with some of the Lemon Juice.
Continue to add the Oil and thin down again with the Lemon Juice until all the Oil has been used. You may not need all of the Lemon Juice.
Stir in all the other ingredients to the Mayo to make the Tartar Sauce.
Serve in a bowel of your choice, emelished with one whole cornichon, sliced 5 times lengthways almost through to the end and fanned out a little.
Feta-Spinach Stuffed Salmon
Category: main-dish
By ImpoverishedBlonde

Simple, quick and delicious recipe. High protein. Love serving it with green beans and a baked potato for a special meal.

Ingredients:
cooking spray
½ (8 ounce) package cream cheese, softened
1 (4 ounce) package crumbled feta cheese, or to taste
⅓ cup frozen chopped spinach -  thawed, drained, and squeezed dry
2 stalks scallions, white and green parts, thinly sliced
1 (3/4 pound) boneless salmon fillet
1 tablespoon olive oil, or as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish with cooking spray. Combine cream cheese, feta cheese, spinach, and scallions in a small mixing bowl. Mash ingredients until well blended. Cut salmon fillet into 2 equal pieces. Brush the top of one piece with olive oil and place oiled side down in the prepared baking dish. Spread filling evenly over top; it will be about 3/4 inch thick. Place the second piece of salmon on the filling and brush the top with olive oil. Bake in the preheated oven until fish flakes evenly with a fork and filling is hot, 20 to 30 minutes. The time will depend on the size and weight of salmon used; check progress at 20 minutes to determine if additional baking time is needed. Remove from the oven and slice into 2 pieces to serve.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 2 servings

Calories: 601.5
Fat: 44.2 g
Saturated fat: 23.1 g
Carbohydrates: 6 g
Sugars: 2.9 g
Dietary fiber: 1.1 g
Protein: 44.7 g
Cholesterol: 185 mg
Sodium: 895.2 mg
Barbecued Shredded Beef
Category: main-dish
By j.d.

It's so good and easy. Serve on a bun with onion slices.

Ingredients:
3 pounds beef roast
2  onions, chopped
2 (12 fluid ounce) cans or bottles beer
6 teaspoons Worcestershire sauce
2 teaspoons liquid smoke flavoring
2 teaspoons garlic powder
2 teaspoons ground black pepper
salt to taste
1 (18 ounce) bottle barbecue sauce
2 cups water

Directions:
Preheat oven to 275 degrees (135 degrees C). Place roast in a large roasting pan and scatter chopped onions over. In a large bowl, combine Worcestershire sauce, liquid smoke, garlic powder, salt and pepper. Pour in beer, stir and add to roasting pan. Add water to the top of beef. Cover and cook in oven at 275 degrees F (135 degrees C) for 4 to 5 hours. When meat is cooked, shred meat with 2 forks, add barbecue sauce and mix well.

Prep time: 10 mins
Cook time: 5 hrs
Total time: 5 hrs 10 mins
Yields: 9 servings

Calories: 446.5
Fat: 24.4 g
Saturated fat: 9.8 g
Carbohydrates: 26.9 g
Sugars: 16.2 g
Dietary fiber: 0.9 g
Protein: 22.9 g
Cholesterol: 71.6 mg
Sodium: 725.3 mg
Floridanatives Salsa Avocado and Egg Salad


Ingredients:
red onion, dill pickle, Hass avocadoes, hard-boiled egg, salsa

Directions:
Mix the vegetables, onion and pickle spear in a small bowl.
NOTE:  if NOT using the onion and dill pickle, use 2.0 ounces of chopped raw veggies.
Add avocado and mix together well with veggies.
Add egg, and mix well.
Add salsa and mix well.
Season with salt and pepper to taste, if necessary.
TO SERVE: I eat this with FINNCRISP Rye Crispbread or RYVITA Dark Rye Crispbread. I'm sure it would be good with tortilla chips or rolled into a wrap.
SALSA NOTE: If you do not use lazyme's recipe#315990, I cannot guarantee what this will taste like. For me the ingredients in this salsa recipe are spot on and it's the only salsa I use at home since finding the recipe!
Easy Beef and Noodles Casserole...


Ingredients:
beef stew meat, carrot, poultry seasoning, salt, black pepper

Directions:
Combine soups  and seasonings and shredded carrots in a 13x9" casserole dish.
add stew beef, cut into cubes.mix well.
cover and bake at 350* for 2 hours -- or beef is tender --
serve over cooked noodles.that have been drained and tossed wit a little melted margarine or butter -- .
New Zealand Style Potato Ham Pie


Ingredients:
potatoes, salt, white pepper, nutmeg, butter, swiss cheese, ham

Directions:
Cook potatoes until tender and mash until smooth.  Beat in salt, pepper, nutmeg and 2 Tbl butter.
Spread 2 rbsp butter in a 9-inch pie plate.  Dust with half of bread crumbs, then cover with 1/2 of the potatoes.  Arrange cheese and ham over it and cover with the remaining potatoes.  Sprinkle with remaining bread crumbs and dot with remaining butter.
Bake at 400°F for 25 minutes or until it browns.  Cut into wedges.