xiaoxl/recipe_data huggingface dataset:
Broccoli Soup With Cheddar Cheese


Ingredients:
butter, broccoli, onion, garlic cloves, fresh tarragon, all-purpose flour, cheddar cheese

Directions:
Melt 3 tablespoons butter in heavy medium pot over medium-high heat.
Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes.
Add garlic and tarragon; sauté 1 minute.
Add stock; bring to boil.
Simmer uncovered until broccoli is tender, about 15 minutes.
Stir in cream.
Mix remaining 3 tablespoons butter with flour in small bowl to make paste.
Whisk paste into soup.
Add broccoli florets.
Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes.
(Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.]
Preheat broiler.
Place 6 ovenproof soup bowls on baking sheet.
Divide soup among bowls.
Sprinkle 1/3 cup cheese over each.
Broil until cheese melts and bubbles around edges, about 4 minutes.
Air Fryer Roasted Brussels Sprouts with Maple-Mustard Mayo
Category: side-dish
By Allrecipes

A light touch of maple syrup, mayo, and mustard complements crispy Brussels sprouts for an easy side or appetizer made in the air fryer.

Ingredients:
2 tablespoons maple syrup, divided
1 tablespoon olive oil
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 pound Brussels sprouts, trimmed and halved
⅓ cup mayonnaise
1 tablespoon stone ground mustard

Directions:
Preheat the air fryer to 400 degrees F (200 degrees C). Whisk together 1 tablespoon maple syrup, olive oil, salt, and pepper in a large bowl. Add Brussels sprouts and toss to coat. Arrange Brussels sprouts in a single layer in air fryer basket without overcrowding; work in batches, if necessary. Cook for 4 minutes. Shake basket and cook until sprouts are deep golden brown and tender, 4 to 6 minutes more. Meanwhile, whisk together mayonnaise, remaining 1 tablespoon maple syrup, and mustard in a small bowl. Toss sprouts in some of the sauce mixture and/or serve as a dipping sauce.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 /3 cup plus 2 tablespoons sauce

Calories: 240.4
Fat: 18.3 g
Saturated fat: 2.7 g
Carbohydrates: 18.3 g
Sugars: 8.6 g
Dietary fiber: 4.3 g
Protein: 4 g
Cholesterol: 7 mg
Sodium: 298 mg
Chocolate Zucchini Muffins (Clean)


Ingredients:
whole wheat flour, flour, flax seed meal, wheat germ, baking powder, cinnamon, salt, baking soda, sugar, coconut oil, eggs, plain fat-free yogurt, zucchini, dark chocolate

Directions:
If not using dark chocolate chips, break up the dark chocolate into small chunks.
Shred the zucchini and set aside and allow to drain a bit.
Mix the dry ingredients together except sugar.
Cream together eggs, sugar (note, you can use white sugar but I prefer organic dried cane sugar as it not only is minimally processed, but it adds an amazing flavor like a light brown sugar], and coconut oil. Canola oil or butter can be substituted.
Add the yogurt and zucchini to the creamed mixture and then slowly mix in the dry.
Last, add the chocolate and mix by hand.
Put into prepared muffin tins. Be sure to grease them well!
Bake at 400 for between 18 and 23 minutes. Watch them because they go from almost ready to ready very fast.
Remove from muffin tins within five minutes and allow to cool on a rack or they stick to muffin tins.
Share with friends.
Chiles Con Queso (Chilies in Cheese Sauce)


Ingredients:
serrano chilies, red onion, monterey jack cheese, creme fraiche, heavy cream, tomatoes

Directions:
Place the chilies in a dry frying pan over a medium heat until all the skin blisters and darkens. Be careful not to allow the chili flesh to burn.
Place the chilies in a polythene bag for 20 minutes, and then remove the skins and seeds.
Cut the chilies into thin strips and then cut the strips in half to make short strips.
Heat the oil in a frying pan and cook the onion until it is beginning to soften. Add the cheese, creme fraiche and cream and continue heating over a low heat until the cheese melts.
Add the chilies and stir continuously until the sauce becomes smooth.
Dice the tomatoes into 1/2in pieces. Stir into the sauce, and then pour into a serving dish.
Just before serving, stir in the tequila and mix well.
Serve warm with tortilla chips.
Waikiki Beach Chicken


Ingredients:
chicken, flour, salt, pepper, pineapple, sugar, cornstarch, cider vinegar, soy sauce, ginger, bouillon cube, green pepper

Directions:
Heat oven to 350*.
Coat chicken with flour.
Heat oil in large frying pan and brown chicken on all sides.
Remove to a shallow roasting pan.
Arrange pieces skin side up.
Sprinkle with salt and pepper.
Prepare sauce: Drain pineapple syrup into a 2 cup measuring cup.
Add water to make 1 1/4 cups.
Mix in cornstarch to dissolve.
In medium saucepan combine sugar, syrup with cornstarch, vinegar, soysauce, ginger and bouillon cube.
Bring to a boil for 2 minutes.
Pour over chicken.
Bake uncovered for 30 minutes.
Add pineapple slices and peppers.
Bake 30 minutes more.
Serve with rice and enjoy!
Tomato Chowder


Ingredients:
potatoes, onion, celery, tomatoes, pepper, oregano, boiling water, butter, flour, Worcestershire sauce, salt, extra-sharp cheddar cheese, milk, parsley, dry mustard

Directions:
Combine the first 7 ingredients in a large saucepan.  Bring to a boil, reduce heat and simmer until vegetables are tender (approx. 15 min].
Make a double boiler by placing a glass bowl over a pot of simmering water, making sure that the water does not touch the bowl.
Add butter and stir while it melts.  Sprinkle in flour, salt, pepper and mustard.  Add milk all at once.  Stir in Worcestershire sauce and continue stirring until smooth.
Add cheese and stir until cheese has melted and sauce is thick.
Add to vegetables and bring to a boil.
Add parsley and serve piping hot.
Five Happiness Fried Noodles


Ingredients:
water, olive oil, bean sprouts, bamboo shoot, carrot, green onions, salt, sugar, soy sauce

Directions:
1. In a large pot on high heat, bring 10 cups of water to boil. Cook noodles in boiling water until tender or “al-dente,” approximately 5 - 7 minutes, drain and set aside.
Heat a nonstick wok or pan over high heat. Add 1/2 tablespoon oil, swirling to coat the pan, add noodles and pan-fry until noodles are golden, about 7 to 10 minutes. Remove noodles from wok.
Add remaining 1/2 tablespoon oil to wok, add vegetables, and stir-fry until just cooked, about 5 to 7 minutes.
Return noodles to the wok, add salt, sugar and soy sauce.
Stir to combine and serve.
Broccoli, Ham and Macaroni Casserole


Ingredients:
macaroni, ham, butter, flour, milk, cheese, onion, dry mustard, mayonnaise, salt, pepper

Directions:
"Cook macaroni according to package directions.  Melt butter in saucepan and blend in flour with whisk.  Cook for a minute.  Add milk and stir until sauce thickens.  Add grated cheese, onion and mustard to sauce mixture and fold in mayonnaise.  Combine noodles, broccoli, ham and sauce, season with salt and pepper.  Pour into greased 2 quart casserole and top with buttered bread crumbs.  Bake at 375 for 25-30 minutes."
Key Lime Dessert Squares


Ingredients:
pecans, butter, sweetened condensed milk, lime juice, lime slices

Directions:
Preheat oven to 350*.
FOR CRUST:.
Spread pecans in shallow baking pan --
Bake 5 minutes or until lightly browned.
Combine pecans, cake mix and melted butter.
Stir until crumbs form, spread in bottom of ungreased 13x9x2 pan.Press lightly.
FOR FILLING:.
Combine egg yolks, sweetened condensed milk, lime juice and food coloring, if desired, in medium bowl.
Stir until well blended.
Spread over crust.
Bake at 350*.for 15 minutes.or until set.
Cool 15 minutes.
Refrigerate until chilled.about 2 hours.
To serve, cut into squares.
Top with dollops of whipped topping and lime slices, if desired.
Triple Berry Sorbet
Category: desserts
By larkspur

This tart, refreshing sorbet makes a great light dessert!

Ingredients:
1 ¾ cups white sugar
1 ¾ cups water
2 cups fresh or frozen cranberries
1 (12 ounce) package frozen unsweetened raspberries
1 ½ cups cherry juice
½ cup lime juice
2 tablespoons frozen orange juice concentrate

Directions:
Bring the sugar and water to a boil in a saucepan over medium heat. When the sugar is dissolved, stir in the cranberries, and cook and stir for 5 minutes. Add the raspberries, and simmer for 5 more minutes, until the raspberries have softened and the cranberries have popped. Strain the mixture through a sieve or strainer, discard the pulp, and refrigerate the mixture for 2 hours. Mix in the cherry juice, lime juice, and orange juice concentrate, and pour the mixture into an ice cream maker. Freeze according to directions. Pack the sorbet into a freezer container and freeze for about 2 hours, until the sorbet is firm. Remove from the freezer about 10 minutes before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 4 hrs 30 mins
Yields: 1 quart

Calories: 238.3
Fat: 0.1 g
Carbohydrates: 60.9 g
Sugars: 55.5 g
Dietary fiber: 2.3 g
Protein: 0.8 g
Sodium: 8.7 mg
Chilled Avocado Soup


Ingredients:
Hass avocadoes, vegetable broth, chicken broth, curry powder, salt, white pepper, cilantro, lime juice

Directions:
Split avocadoes in half with a knife and remove the pits. Scoop out the insides with a spoon and blend with 2 cup of the broth in a blender until smooth.
Stir in the curry powder, salt, pepper, cilantro, cream, lime juice, and remaining stock.
Chill.
Optional:  when ready to serve, garnish with ectra avocado slices and/or cilantro and/or lime.
Get Yo' Man Chicken


Ingredients:
skinless chicken thighs, olive oil, salt, pepper, onion, fresh rosemary, white wine, tomatoes in puree, lemon pepper seasoning

Directions:
In a 12 inch skillet, heat oil.
Season chicken with salt and pepper.
Brown chicken for about 5 minutes on medium heat. Turn chicken to do the same on the other side.
Remove chicken to a plate for later use.
Drain pan of all but 1 tbl of oil.
Add onions. Saute until tender, about 5 minutes.
Add white wine and chicken stock to the pan.
Turn heat to high and boil until reduced in half.
Now add rosemary, tomatoes, lemon pepper and return chicken to pan.
Cover and simmer for 40-50 minutes.
Superfoods Spicy Tofu Salad


Ingredients:
rice vinegar, low sodium soy sauce, garlic clove, fresh ginger, crushed red pepper flakes, firm tofu, mushrooms, orange bell pepper, lettuce leaves, fresh cilantro

Directions:
Combine vinegar, oil, soy sauce, garlic, ginger and red pepper.  Blend well.
Place tofu, mushrooms and bell pepper in a bowl.  Add the marinade you made in Step 1.  Stir gently to coat veges well.  Chill at least 1 hour, but use within 3 days.
To serve, placed lettuce leaves on chilled serving plates.  Top them evenly with salad.  Garnish with fresh cilantro.
Chocolate Zucchini Bread II
Category: bread
By Shanna

This bread doesn't last long in our house. The cinnamon gives this bread an unexpected flavor.

Ingredients:
3 cups all-purpose flour
¼ cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 cups white sugar
3  eggs
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans. Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 2 - 9x5 inch loaves

Calories: 338.8
Fat: 18.4 g
Saturated fat: 3.9 g
Carbohydrates: 41.9 g
Sugars: 25.1 g
Dietary fiber: 2.1 g
Protein: 4.5 g
Cholesterol: 27.9 mg
Sodium: 230 mg
3-Ginger Gingerbread Cake


Ingredients:
stout beer, dark beer, light molasses, baking soda, all-purpose flour, ground ginger, baking powder, ground cinnamon, ground cloves, ground nutmeg, ground cardamom, eggs, sugar, dark brown sugar, fresh ginger, cream cheese, unsalted butter, powdered sugar, candied ginger

Directions:
Preheat oven to 350 degrees. Butter and flour three 8-inch pans. Bring beer and molasses to boil in a heavy medium-size non-reactive saucepan over high heat. Remove from heat and add baking soda. Let it stand about 1 hour until cool.
Whisk flour and next 6 ingredients in a large bowl until blended. Whisk eggs and both sugars in another bowl until blended. Whisk in oil, then stout mixture. Gradually whisk liquid mixture into dry mixture. Stir in fresh ginger.
Divide mixture evenly between the 3 cake pans and level tops. Bake until tester inserted into center of cakes comes out clean, about 25 minutes. Cool cakes in pans for 14 minutes, then invert onto cooling racks and allow to cool completely. (Cakes can be made 1 day ahead of serving, wrapped securely. Or wrap tightly in plastic wrap, then put into plastic zip-top bags and cool until ready to use.].
For frosting:.
Use electric mixer to beat cream cheese, butter, and orange peel in a large bowl until fluffy. Gradually beat in powdered sugar. Chill 30 minutes before frosting cake. Decorate with candied ginger arranged in a circle at top edge of cake.
Kentucky Fried Chicken  (Copycat)


Ingredients:
eggs, beer, chicken pieces

Directions:
Preheat oven to 350 degrees.
Combine pancake mix with one package of dressing mix in a large bowl.
Combine remaining package dressing mix with eggs and club soda or beer.
Dip each piece of chicken in egg and soda mixture, then in pancake mixture.
Let dry on rack or paper towelling (pieces should not touch] about 5 minutes.
Heat oil in deep fryer to 425 degrees.
Fry coated chicken pieces in hot oil for 6 minutes.
Remove and place on baking sheet (not touching].
Bake in oven for 30 minutes or until done.
Art's Southern-Style Chocolate Gravy
Category: side-dish
By Leslie Kelly

Art Stone from Honest Biscuit in Seattle was inspired by his grandmother's version of this down-home, easy-to-make breakfast staple that's served over fluffy buttermilk biscuits. Sounds kind of funny if you've never tried it before, but one bite and you'll be hooked.

Ingredients:
2 ⅔ tablespoons butter
2 tablespoons all-purpose flour
⅔ cup white sugar
⅓ cup unsweetened cocoa powder
2 cups whole milk

Directions:
Melt butter in a skillet over medium-high heat until bubbling, 1 to 2 minutes. Add flour and stir until smooth, about 1 minute. Mix sugar and cocoa powder into butter-flour mixture until dissolved. Slowly pour milk into chocolate mixture, stirring constantly, until gravy thickens, 5 to 7 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 6 servings

Calories: 200.5
Fat: 8.4 g
Saturated fat: 5.1 g
Carbohydrates: 30.5 g
Sugars: 26 g
Dietary fiber: 1.7 g
Protein: 3.9 g
Cholesterol: 21.7 mg
Sodium: 69.9 mg
Dijon Creamed Spinach


Ingredients:
butter, margarine, garlic cloves, white wine, flour, evaporated milk, Dijon mustard, ground black pepper, salt, frozen chopped spinach

Directions:
In large saucepan on medium-high heat, melt butter; add onion and garlic; cook and stir until onion is crisp-tender. Add wine; simmer 5 minute
Stir in flour until well blended. Gradually add milk, stirring until well blended. Cook until mixture thickens and begins to boil, stirring constantly. Allow to boil for 1 minute.
Add mustard, pepper, and salt. Stir in spinach; cook until heated through, stirring occasionally.
Serve.
Peach Preserves Bread


Ingredients:
flour, all-purpose flour, salt, baking soda, ground cinnamon, nutmeg, sugar, shortening, buttermilk, eggs

Directions:
Heat oven to 350°F
Spray three 3 x 5 3/4 x 2-inch mini loaf pans with flour no-stick cooking spray.
Combine flour, salt, baking soda, cinnamon and nutmeg in medium bowl; set aside.
Combine sugar and shortening in bowl of electric mixer.
Beat until fluffy, about 2 minutes.
RESERVE  3 tablespoons preserves; set aside in microwave-safe bowl. Add remaining preserves, almond extract and buttermilk to shortening mixture. Mix 2 minutes.
Add eggs, one at a time, mixing about 15 seconds after each addition.
Stop and scrape bowl.
Gradually add flour mixture, beating until well combined, about 1 minute.
Divide batter into 3 prepared pans.
Bake 30 to 35 minutes or until toothpick inserted into center comes out clean.
Cool in pans for 10 minutes; remove to cooling racks.
Heat reserved preserves in microwave on HIGH (100% power] for 20 seconds; spread onto tops of cooled breads.
No Time Chicken Pot Pie


Ingredients:
onion, carrots, celery, parsnips, button mushroom, butter, flour, milk, chicken bouillon powder, fresh ground pepper, seasoning salt, mustard, thyme, peas

Directions:
Preheat oven to 350°F.
Heat a large saucepan, add oil and saute the onion until translucent.  Then add the carrots, celery, parsnips, and mushrooms, cooking until veggies are softened and mushrooms have cooked down.
Move the veggie mix to one side and melt butter in the empty area.  Whisk in flour then slowly whisk in milk.
Add in pepper, seasoning salt, mustard, and thyme - bring to a simmer for a couple minutes, until it starts to thicken.
Stir in the chicken and the peas.
Spray 9 x 13 pan with cooking spray.  Fill with chicken mixture.  Open package of crescent rolls and arrange on top.  Bake about 15 minutes until crescent rolls are puffed up and golden brown, then serve!
Klondike Rose Breakfast for Two


Ingredients:
bacon grease, green bell pepper, red onion, fresh garlic clove, Hungarian paprika, fresh ground black pepper, fine sea salt, jumbo eggs, heavy cream, navel orange

Directions:
Place bacon in a large skillet and cook until crisp. Remove bacon, set aside and all reserve 2-tablespoons grease.
In a bowl combine peppers, red onion, potatoes, garlic, Hungarian paprika, black pepper, sea salt and toss well.
Add potatoes mixture to hot skillet and cook over medium heat 6-8 minutes or until tender.
In a bowl wisk eggs, cream, add to skillet and scramble.
Divide Klondike Rose Breakfast Potatoes on warm plates and place 4 slices  bacon on each plate.
Garnish with sliced Navel Oranges or fresh Seasonal Fruit.
Motu Picnic Kabobs


Ingredients:
light soy sauce, Worcestershire sauce, dry sherry, orange zest, orange marmalade, honey, lime, juice of, sea scallops, bacon, red onion, mango, red bell pepper, pineapple

Directions:
Prep your outdoor grill and heat to about medium-high.
Glaze:
In a saucepan over medium-low heat, whisk the ingredients together. Simmer until it reduces by half.
To Assemble Kabobs:
Wrap each scallop with 1 piece of bacon. On each skewer, pierce a piece of red onion and push it to 1/2 inch form the bottom of the skewer. Pierce the scallop through the bacon and push it down to the red onion (leaving a little space]. Pierce a chunk of mango, a piece of red pepper, one more bacon wrapped scallop and finally a chunk of pineapple. Season with salt and pepper, to taste. Continue until all 8 skewers are completed.
Put the kabobs on the outdoor grill and brush with the glaze to coat completely. Cook for about 2 minutes, rotate the skewers and reglaze. Repeat this step two more times. Reglaze and and serve hot!
Stuffed Portobello Mushrooms


Ingredients:
portabella mushrooms, green onions, garlic, mushroom stems, red bell peppers, black olives, olive oil

Directions:
"Preheat oven to 450°F Line a baking sheet with foil sprayed with vegetable oil. Remove stems from mushrooms and dice until you have ½ cup. Place mushroom caps on baking sheet and spray both sides with vegetable oil. Bake for 15 minutes or until tender. Meanwhile, heat a skillet with vegetable oil spray; add oil and sauté onions for 3 minutes. Add pepperoni and sauté for 3 minutes. Add garlic and mushroom stems and sauté for 3 minutes. Add bell peppers and olives; sauté for 2 minutes. Preheat oven to broil and spoon pepperoni filling over top mushroom caps. Sprinkle olive oil over top and broil for 1 minute just until topping browns."
Shrimp Campechana (Cocktail)


Ingredients:
fresh small shrimp, avocados, tomatoes, fresh cilantro, green onions, limes, ketchup, salt, tortilla chips

Directions:
Combine shrimp, avocados, tomatoes, cilantro, green onions, jalapeños and lime juice in a bowl and mix gently.
Stir in seafood sauce, ketchup and salt. Chill, cover, until serving time. Serve with tortilla chips.  Garnish with a whole jalapeño.
Mamaw's Southern Buttermilk Chicken
Category: meat-and-poultry
By Jan Fair Seymour Pokk

This recipe was given to me from a friend's housekeeper, who was kind to share it with me. It was passed down through her family. Chicken would be fried early in the morning or night before, then placed in the oven to finish while at church, then served for Sunday lunch. It is the best fried chicken around! Love and thanks, Maxine!

Ingredients:
1 (3 pound) chicken, cut into 8 pieces
2 quarts buttermilk
2 tablespoons hot pepper sauce (such as Tabasco®)
2 tablespoons crushed garlic
2 cups vegetable oil for frying
3 ½ cups all-purpose flour
1 ½ tablespoons brown sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon ground dried sage
1 tablespoon paprika
1 tablespoon garlic powder

Directions:
Rinse the chicken, and cut the chicken breast halves in half horizontally to make 10 pieces in all. Pat the chicken pieces dry with paper towels. Combine the buttermilk, hot pepper sauce, and garlic in a large plastic zipper bag. Add the chicken pieces, and squeeze the air out of the bag, close it, and refrigerate overnight. The next day, preheat oven to 325 degrees F (165 degrees C). Heat the vegetable oil in a large, deep-sided skillet over medium heat until the oil shimmers but doesn't smoke. Whisk together the flour, brown sugar, salt, black pepper, sage, paprika, and garlic powder in a large bowl. Remove 2 or 3 pieces of chicken at a time from the buttermilk mixture, and press into the flour mixture until well coated. Shake off excess flour. Fry 2 or 3 pieces of coated chicken at a time in the hot oil until the crust is golden brown, 3 to 5 minutes (chicken meat may still be pink inside). Drain on paper towels, and place into a 9x13-inch baking dish. Bake uncovered in the preheated oven for 1 hour.

Prep time: 30 mins
Cook time: 1 hr 20 mins
Total time: 9 hrs 50 mins
Yields: 10 servings

Calories: 514.1
Fat: 20 g
Saturated fat: 5.3 g
Carbohydrates: 53.8 g
Sugars: 11.8 g
Dietary fiber: 1.9 g
Protein: 28.7 g
Cholesterol: 74.4 mg
Sodium: 970.5 mg