xiaoxl/recipe_data huggingface dataset:
Chicken Stuffed Shells
Category: meat-and-poultry
By JOONEY

These chicken stuffed shells are easy and very yummy. Plus they heat up as leftovers really well! My family loves them!!! I usually cook a 3-4 pound chicken and use it for the shells and a chicken salad.

Ingredients:
1 (6 ounce) package dry bread stuffing mix
1 (12 ounce) package jumbo pasta shells
1 (10.75 ounce) can  condensed cream of celery soup
1 (10.75 ounce) can  condensed cream of chicken soup
2 (14 ounce) cans chicken broth
1 pinch salt and pepper to taste
1 pinch garlic powder
1  whole cooked chicken, boned and shredded

Directions:
Preheat oven to 350 degrees F (175 degrees C). Prepare the stuffing according to package directions. Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook 8 to 10 minutes, until al dente, and drain. In a saucepan, mix the cream of celery soup, cream of chicken soup, and chicken broth. Season with salt, pepper, and garlic powder. Cook and stir 5 minutes, or until heated through. In a bowl, mix the chicken and prepared stuffing. Fill the cooked pasta shells with the chicken mixture, and arrange in a 9x13 inch baking dish. Pour the soup mixture over the stuffed shells. Cover baking dish with aluminum foil. Bake 30 minutes in the preheated oven, until bubbly.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 575
Fat: 21.6 g
Saturated fat: 5.8 g
Carbohydrates: 53.5 g
Sugars: 4.1 g
Dietary fiber: 2.3 g
Protein: 38.5 g
Cholesterol: 101.1 mg
Sodium: 1435.8 mg
Chai-Spice Cookies -- Gluten-Free or Regular


Ingredients:
unsalted butter, granulated sugar, vanilla extract, all-purpose flour, ground cinnamon, ground ginger, ground cloves, ground cardamom, salt, powdered sugar

Directions:
Preheat oven to 350°F
Beat butter with granulated sugar and vanilla in a medium bowl until well blended. Stir in flour, spices and salt until just combined.
Scoop and roll dough into small teaspoon-sized balls and place about an inch apart on parchment paper-lined baking sheets. Bake until lightly golden, 15 to 20 minutes.
Cool on the sheet for 5 minutes. Roll warm cookies in powdered sugar and let cool completely on a rack.
Store in an airtight container.
NOTE: if using a gluten-free flour, please follow your package directions for adding xanthum gum.
Brussels Sprouts With Onions and Bacon


Ingredients:
lean bacon, yellow onion, garlic, Brussels sprouts, chicken broth, butter

Directions:
In a heavy-bottomed pot over medium, fry the bacon until crisp. Remove the bacon and drain on paper towels.
Saute the onion and garlic in the bacon grease over low heat until soft, about 3 minutes. Add the Brussels sprouts and stir them around so that they are coated with the bacon grease.
Add the broth and cook, covered, over low heat until the sprouts are easily pierced with a fork, about 12-15 minutes. Stir in the butter just before serving. Garnish each serving with bacon bits.
Instant Pot® Chicken Pot Pie Stew
Category: soups-stews-and-chili
By Chris Book

A classic chicken pot pie recipe is transformed into a hearty, delicious stew that is well-suited for your Instant Pot®.

Ingredients:
2 pounds skinless, boneless chicken breasts, or more to taste
6 cups chicken broth, divided
2 tablespoons butter
1 large onion, chopped
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 teaspoon salt and ground black pepper to taste
1 (16 ounce) package uncooked wide egg noodles
1 cup water as needed
1 (16 ounce) package frozen mixed vegetables
1 (10.5 ounce) can cream of chicken soup
1 cup sour cream

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and add chicken and 2 cups broth. Close and lock the lid and seal the vent. Choose manual high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken, shred, and set aside. Pour broth into a bowl and reserve. Turn the empty Instant Pot® to Saute and melt butter. Add onion to melted butter and saute 2 to 3 minutes. Add shredded chicken, reserved broth, and remaining broth. Stir in garlic powder, Italian seasoning, salt, and pepper. Place egg noodles on top and press down to submerge; if necessary, add more water just to cover the noodles. Close and lock the lid and seal the vent. Choose manual high pressure and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add  , cream of chicken soup, and sour cream to the pot. Stir to combine and replace the lid. Wait 5 minutes for vegetables to warm through.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr 20 mins
Yields: 10 servings

Calories: 476.6
Fat: 19.5 g
Saturated fat: 7.7 g
Carbohydrates: 49.6 g
Sugars: 2.6 g
Dietary fiber: 4 g
Protein: 25.5 g
Cholesterol: 111.6 mg
Sodium: 1354.1 mg
Vegan Clam-Free Chowder


Ingredients:
margarine, raw cashews, vegetable broth, water, onion, cauliflower, garlic, bay leaves, thyme, white pepper, sea salt, potatoes, liquid smoke, black pepper, fresh parsley

Directions:
In a skillet over medium-low heat, saute 1 tablespoon margarine and oyster mushrooms for 7 minutes, then set aside.
In a blender, grind cashews to a fine powder, then add 1 cup vegetable broth. Blend until completely smooth.
In a large stock pot over medium-high heat, add 1 tablespoon margarine, onion, cauliflower, and garlic. Saute for 5 minutes, then add bay leaves, thyme, white pepper, remaining vegetable broth, cashew mixture, and salt. Bring to a boil and then reduce to low heat and cook for 15 minutes. Remove bay leaves.
Using either an immersion blender or regular blender, blend until completely smooth. Add potatoes and cook over low heat for 40 minutes. Stir in the smoke flavor and the mushrooms. Serve hot, garnished with a sprinkle of freshly ground black pepper and a pinch of parsley.
Raspberry Tea Bread


Ingredients:
frozen raspberries in light syrup, eggs, sugar, flour, cinnamon, baking soda

Directions:
preheat oven to 350.
puree the raspberries along with their syrup in your food processor fitted with a metal blade till smooth. Strain and discard the seeds.
place the eggs, oil, sugar in a bowl of an electric mixer.
Mix at medium speed for about 3 minute add the raspberry puree and blend well.
Add the flour, cinnamon and baking soda and mix the batter for about 1 min at low speed.
Scrape the dough into a buttered 9 by 5 inch loaf pan.
Bake till a toothpick inserted in the center comes out clean, about 55 to 60 minutes.
Cool for 30 minutes, remove from pan and cool completely  on a wire rack.
Wrap tightly in plastic wrap.
Banana Ice Cream Shake
Category: drinks
By Michelle

Thick and creamy; you can also use chocolate or strawberry ice cream if you prefer.

Ingredients:
1  banana, peeled and chopped
2 scoops vanilla ice cream
1 cup milk
2  egg white
1 teaspoon vanilla extract

Directions:
In a blender, combine banana, ice cream, milk, egg white and vanilla extract. Blend until smooth. Pour into glasses and serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 89
Fat: 2.5 g
Saturated fat: 1.5 g
Carbohydrates: 12.3 g
Sugars: 8.9 g
Dietary fiber: 0.8 g
Protein: 4.5 g
Cholesterol: 9.5 mg
Sodium: 61.5 mg
Pink Poodle


Ingredients:
butter, flour, milk, cheddar cheese, Worcestershire sauce

Directions:
In a heavy saucepan, melt butter. Stir in flour until well blended.  Add milk slowly and cook, stirring constantly until thickened.
Add grated cheddar cheese, worcestershire sauce, and tomato soup.
Mix thoroughly and heat well.
Add salt and pepper to taste.
Serve immediately on toast triangles with a side salad for a hearty lunch.
Salsa Salsa!


Ingredients:
diced tomatoes with green chilies, green onion, tomatoes, fresh cilantro, lemon juice, salt

Directions:
Combine all ingredients in blender or food processor.
Allow salsa to sit a couple of hours before serving for flavors to blend and bubbles created during mixing to settle.
Stuffed French Toast


Ingredients:
low-fat ricotta cheese, eggs, fat-free evaporated milk, brown sugar, vanilla extract, powdered sugar

Directions:
In a small bowl mix strawberry preserves and ricotta cheese until smooth (I always add strawberries to taste]; set aside.
In a shallow bowl or pie plate mix: eggs, brown sugar,evaporated milk, and vanilla extract.
Then, grab two pieces of bread and add ricotta mix between both slices.
Dip both sides of the sandwich into egg mix and cook each side until golden brown with vegetable oil/butter/margarine in large skillet pan.
Optional: add powdered sugar and syrup.
Crock Pot Beef Taco Casserole


Ingredients:
ground beef, water, tomatoes and green chilies, corn tortillas, cheddar cheese, green onions, sour cream

Directions:
Cook beef in 2 batches in large skillet over medium-high heat, stirring to separate meat.  Pour off fat.
Mix beef, soup, water, tomatoes and tortillas in a 3 1/2- to 5-quart crock pot.
Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours.  Stir in cheese.  Cover and cook 5 more minutes.  Sprinkle with green onions and serve with sour cream.
Curry Tuna Dip/spread


Ingredients:
tuna, onions, mustard, mayonnaise, curry powder, ground black pepper, chives, green onion

Directions:
Drain the tuna flakes and mix with chopped onions., Add the mustard, mayonnaise, curry powder and black pepper., Mix well., Arrange in a serving bowl and top with chopped chives or green onions.
Skid Row Stroganoff


Ingredients:
beef bouillon cube, garlic clove, onion, ground beef, flour, salt, paprika, mushrooms, sour cream, parsley

Directions:
Start cooking those noodles, first dropping a bullion cube into the noodle water.
Brown the garlic, onion, and crumbled beef in the oil.
Add the flour, salt, paprika, and mushrooms, stir, and let it cook five minutes while you light a cigarette and stare sullenly at the sink.
Then add the soup and simmer it--in other words, cook on low flame under boiling point--ten minutes.
Now stir in the sour cream--keeping the heat low, so it won't curdle--and let it all heat through.
To serve it, pile the noodles on a platter, pile the Stroganoff mix on top of the noodles, and sprinkle chopped parsley around with a lavish hand.
I copied it word for word.
Stir Fried Snow Peas and Mushrooms
Category: side-dish
By BDEGER

This is a simple side dish to prepare and serve with Asian dishes. We love it with grilled tuna.

Ingredients:
1 tablespoon sesame seeds
1 tablespoon olive oil
½ pound snow peas
4 ounces fresh mushrooms, thinly sliced
2 tablespoons teriyaki sauce

Directions:
In a medium skillet over medium heat, cook the sesame seeds about 5 minutes, stirring frequently, until lightly browned. Remove from heat, and set aside. Heat oil in the skillet over medium high heat. Stir in snow peas and mushrooms, and cook 3 to 4 minutes, until tender. Transfer snow peas and mushrooms to a medium bowl. Toss with sesame seeds and teriyaki sauce, and serve warm.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 83.1
Fat: 5 g
Saturated fat: 0.7 g
Carbohydrates: 7.6 g
Sugars: 4.1 g
Dietary fiber: 2 g
Protein: 2.9 g
Sodium: 83.7 mg
Guacpea Dip


Ingredients:
chickpeas, avocados, fresh lime juice, cilantro, cayenne, garlic cloves, cheddar cheese, roma tomato

Directions:
Smooth refried beans across the bottom of an 8X11 glass baking dish.
In a medium bowl;  mash the avocados with a fork then stir in the lime juice, cayenne, Lawry's, garlic, cilantro, and chickpeas.
Spread the chickpea mix over the refried beans.
Sprinkle cheese over the top.
Garnish with more cilantro and tomatoes (before adding the tomatoes, blot them with a paper towel to get rid of some of the moisture to keep cheese fresh].
Chill then serve with chips.
Roasted Banana Coconut Ice Cream


Ingredients:
bananas, dates, vanilla extract, coconut oil, coconut milk

Directions:
1. Place bananas and dates in a 11-by-7-Inch Pyrex baking dish.
2. Drizzle with vanilla and coconut oil.
3. Bake at 375° for 35 to 45 minutes, until bananas begin to caramelize and smell fragrant --do not let burn.
4. Place banana fixins and coconut milk in vita-mix and puree on highest setting until smooth.
5. Place mixture in ice cream maker and freeze according to directions.
6. Top with nuts, berries or sprinkles and serve.
Jamaican Carrot Juice


Ingredients:
carrots, water, nutmeg, vanilla

Directions:
Scrape outer skin of carrots.
Cut carrots into chunks then blend (puree] with in blender.
Pour through strainer into container.
Keep juice & discard pulp in strainer.
Add condensed milk & vanilla and mix (add more or less condensed based on your taste].
Sprinkle nutmeg on top of juice & mix lightly. Best served with crushed ice.
Galette des Rois
Category: world-cuisine
By ULYBERT

This is a popular French cake that celebrates the holiday of Epiphany (January 6th) the day when the Three Kings visited the Baby Jesus. As part of French tradition, a bean or small china feve (favor) is hidden in the cake. The person who finds the feve in his or her slice becomes king or queen for the day. The person can also choose someone to be their king or queen and can lead the traditional dance.

Ingredients:
¼ cup almond paste
¼ cup white sugar
3 tablespoons unsalted butter, softened
1  egg
¼ teaspoon vanilla extract
¼ teaspoon almond extract
2 tablespoons all-purpose flour
1 pinch salt
1 (17.25 ounce) package frozen puff pastry, thawed
1  dry kidney bean
1  egg, beaten
1 tablespoon confectioners' sugar for dusting

Directions:
Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside. Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside. Roll out one sheet of the puff pastry into an 11-inch square. Keep the pastry cool, do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets. Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the galette. Use a knife to make a crisscross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking. Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool. Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 16 servings

Calories: 228.5
Fat: 15.3 g
Saturated fat: 4.6 g
Carbohydrates: 19.7 g
Sugars: 3.9 g
Dietary fiber: 0.7 g
Protein: 3.4 g
Cholesterol: 29 mg
Sodium: 84.6 mg
Double Rich Chocolate Cookies


Ingredients:
flour, baking soda, cocoa powder, brown sugar, white sugar, butter, eggs, vanilla, chocolate chips

Directions:
Preheat oven to 300°F.
In a medium bowl combine flour, soda and cocoa powder.
Mix well with a wire whisk and set aside.
In a large bowl blend sugars with an electric mixer at medium speed.
Add butter and beat to form a grainy paste.
Scrape down sides of bowl, then add eggs and vanilla.
Beat at medium speed until light and fluffy.
Add the flour mixture and chocolate chips and blend at low speed just until combined.
Do not overmix.
Drop dough by rounded tablespoons onto ungreased cookie sheets, 1 1/2 inches apart.
Bake for 21-23 minutes.
Transfer cookies with a spatula to a cool surface.
Pumpkin and Pear Pizza


Ingredients:
dried yeast, sugar, hot water, whole wheat flour, white flour, salt, olive oil, pumpkin, olive oil, pear, gorgonzola, fresh rosemary

Directions:
Place the yeast and the sugar in a pitcher and mix with 4 tbs of the water and let the yeast mixture stand in a warm place for 15 minutes until it is frothy.
Mix both of the flours with the salt and make a well in the center.  Add the oil, the yeast mixture, and the remaining water, using a wooden spoon mix to form a dough.
Turn the dough out on to a floured counter and knead for 4-5 minutes or until smooth.
Return the dough to the bowl, then cover with an oiled sheet of plastic wrap and let rise for 30 minutes, or until doubled in size.
Remove the dough from the bowl and knead the dough for two minutes.  Using a rolling pin, roll out the dough to form a long oval shape, then place it on an oiled cookie sheet, pushing out the edges until even.  The dough should be no more than 1/4 inch thick because it will rise during cooking.
For topping: place the pumpkin in a roasting pan and drizzle with the olive oil and cook under a preheated broiler for 20 minutes or until soft and golden.
Top the dough with the pear and the pumpkin, brushing with the oil from the pan.  Sprinkle over the Gorgonzola and bake at 400 degrees for 15 minutes or until golden.
Garnish with rosemary.
Enjoy!
Southwest Potato Salad


Ingredients:
sweet potato, potato, fresh zucchini, olive oil, fresh sage, honey, garlic, olive oil, scallion, cayenne pepper, Dijon mustard, mayonnaise, pine nuts, salt, black pepper, chili powder, ground cumin, hard-boiled eggs

Directions:
Preheat oven to 325°F.
Cut off the top third of the garlic head so the cloves are exposed.
Place garlic in a small baking dish or ramekin and drizzle lightly with olive oil.
Turn garlic cut side down and roast for 60-75 minutes at 325F or until cloves have softened.
Increase oven temperature to 400°F.
Lightly oil a large baking sheet and set aside.
Place russet-type potatoes in a large mixing bowl and toss with 1 tablespoon olive oil.
Spread in a flat layer on baking sheet.
In the same mixing bowl, toss zucchini and sweet potatoes with 2 tablespoons of olive oil and 2 tablespoons balsamic vinegar.
Spread in a flat layer on baking sheet as well.
Roast vegetables at 400F for 30 minutes, or until tender.
Allow to cool.
Squeeze roasted garlic cloves into a large mixing bowl and mash lightly with a fork.
Add thawed peas, minced sage, honey, scallions, cayenne pepper, dijon mustard, mayonnaise, toasted pine nuts, salt, pepper, chili powder, and cumin to the garlic in the mixing bowl and stir until blended.
Fold in the roasted vegetables and chopped egg.
Cover and refrigerate several hours before serving.
Italian Herb-Rubbed Lamb Chops


Ingredients:
lamb chops, oregano, rosemary, basil, sage, garlic powder, salt, black pepper, olive oil

Directions:
In a large skillet over medium-high temperature, heat olive oil until glistening.
Meanwhile combine oregano, rosemary, basil, sage, garlic powder, salt and pepper in a small bowl.
Sprinkle rub mixture evenly onto both sides of chops and gently rub/pat until it adheres to the chops.
Fry chops for 5-8 minutes on each side for medium-rare or until desired doneness is reached.
Open-Faced Chicken and Waffles


Ingredients:
mayonnaise, sour cream, sugar-free maple syrup, all-purpose flour, egg, panko breadcrumbs, paprika, bacon, boneless skinless chicken breast, American cheese, sugar-free maple syrup

Directions:
SAUCE: In a small bowl, mix all sauce ingredients. Cover and place in the refrigerator until ready to use.
CHICKEN:  To 3 bowls, place the following: Bowl 1 place flour, salt, and pepper. Bowl 2 mix egg and hot sauce. Bowl 3 mix panko and paprika.
Coat each breast in flour, then in egg mixture, then in panko mix. Lay flat onto a plate, cover loosely and set aside.
In a large skillet, fry bacon on med-high until cooked crisp. Remove bacon and place on paper towels. Reduce heat to medium and add the peanut oil in with the bacon grease still in the pan. (When bacon has cooled, crumble into bits].
(Now is a good time to put the waffles in the toaster]. Fry the chicken about 1-2 minutes per side until the chicken is cooked through and golden. Remove chicken and drain on paper towels.
Remove waffle from toaster and place a slice of cheese onto each waffle. Top with chicken then spread the sauce over the chicken,  Sprinkle with bacon bits and drizzle lightly with more maple syrup. Serve immediately.
Food for the Gods
Category: desserts
By Cookie de Guzman

You'll feel closer to heaven upon tasting this cookie. Makes great giveaways.

Ingredients:
1 ¼ cups sifted all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup dates, pitted and chopped
1 cup butter
1 cup white sugar
1 cup packed brown sugar
3  eggs
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (180 degrees C). Grease and line a 9 x 13 inch pan. Combine first 4 ingredients.  Take 1/2 cup of flour mixture and dredge the dates. Cream butter and sugars until light and fluffy.  Add eggs, one at a time, and beat well after every addition.  Gradually stir in flour mixture. Add dates and walnuts and stir until completely combined. Pour batter into prepared pan and bake for 10 minutes.  Lower heat to 300 degrees F (150 degrees C) and bake for 30-40 minutes or until done. Cool on a wire rack for 20 minutes and cut into bars.  Wrap individually with foil or colored cellophane wrap.

Yields: 3 dozen

Calories: 289
Fat: 15.4 g
Saturated fat: 7.2 g
Carbohydrates: 36.8 g
Sugars: 28.4 g
Dietary fiber: 1.3 g
Protein: 3.3 g
Cholesterol: 58.1 mg
Sodium: 169 mg
Hearty Lentil Soup


Ingredients:
butter, garlic cloves, carrots, celery, low sodium chicken broth, potatoes, lentils, bacon, cumin, dried thyme, dried fennel, ground cloves, cinnamon

Directions:
Melt butter, sauté minced garlic and onion., Add celery and carrot, sauté another few minutes., Add broth, rinsed/drained lentils, and potatoes, bring to a boil., Reduce to a simmer, add bacon and spices., Cook 30-40 minutes or until lentils and potatoes are tender.
Refreshing Oatmeal Drink (Agua de Avena)
Category: world-cuisine
By Becky Perez

This is a refreshing drink from Mexico that is very similar to horchata but healthier and easier to make! Serve cold.

Ingredients:
8 cups water, divided
1 cup quick-cooking oats
1  cinnamon stick
½ cup white sugar
2 teaspoons vanilla extract

Directions:
Combine 5 cups water, quick-cooking oats, and cinnamon stick in a blender; blend until combined, about 1 minute. Pour the oat mixture through a strainer, collecting the liquids in a pitcher and reserving the solids. Pour remaining water through the strainer containing the solids and into the pitcher. Add sugar and vanilla extract; refrigerate until chilled, about 1 hour.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 90.9
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 19.8 g
Sugars: 12.7 g
Dietary fiber: 1.2 g
Protein: 1.3 g
Sodium: 7.9 mg