xiaoxl/recipe_data huggingface dataset:
Pantry Chicken Casserole
Category: meat-and-poultry
By Bibi

Using pantry items plus a couple of fresh items, you can create a cheesy, comforting casserole your whole family will love. Though it does include RO*TEL® and a can of mild green chile peppers, it's not spicy, but if you like the heat, choose hot RO*TEL® and peppers. This pantry chicken casserole reheats well, too, but I had to hide it, or there would have been no night #2! A crusty bread and a green salad complete this easy pantry meal.

Ingredients:
cooking spray
1 (16 ounce) package penne pasta
4 tablespoons salted butter
1 large onion, chopped
1  green bell pepper - stemmed, seeded, and finely chopped
1 (8 ounce) package sliced fresh mushrooms
3 cloves garlic, minced
2 (8 ounce) packages processed cheese food (such as Velveeta®), cubed
1 (14.5 ounce) can diced tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
1 (4 ounce) can mild chopped green chile peppers
4 cups cooked chicken, cut into bite-sized pieces

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish with cooking spray. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute. Stir in processed cheese food, diced tomatoes and juice, diced tomatoes and green chiles with juice, and mild chile peppers. Cook and stir until cheese has melted, 5 to 10 minutes. Remove from heat and stir in cooked pasta and chicken. Pour into the prepared baking dish. Bake in the preheated oven until heated through, about 20 minutes. Serve warm.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 10 servings

Calories: 501.6
Fat: 24.1 g
Saturated fat: 11.8 g
Carbohydrates: 42 g
Sugars: 7.5 g
Dietary fiber: 3 g
Protein: 29.7 g
Cholesterol: 91.7 mg
Sodium: 948.9 mg
Butter Chicken


Ingredients:
tandoori paste, plain yogurt, boneless skinless chicken, unsalted cashews, water, ghee, onions, crushed tomatoes, garlic paste, ginger paste, chili powder, ground coriander, ground cumin, sugar, garam masala, fenugreek leaves

Directions:
Mix together yogurt and tandoori paste (( I used Patak's but if you only have Tandoori Masala spice I would recommend adding 1 TBS Garlic paste and 1 TBS ginger paste to the marinade ]
Chop chicken into bite sized chunks and cover with the mixture letting marinade for 12-24 hours refrigerated.
Place cashews in water to soak over night.
Heat a heavy bottomed pot and ghee on medium/high heat, once hot add onions.
Cook onions, while stirring, until they begin to sweat.
Add garlic and ginger continuing to stir so as not to burn them.
Add chili powder coriander and cumin stirring as they become fragrant.
Add tin of crushed tomatoes.
Continue to stir until the mixture begins to boil, add 1/2 CUP of water and cook for another 5 minutes.
Blend this mixture in a high powered blender for best results, a stick blender is also adequate. Then set aside.
Drain water from the cashews and blend with cream in a high powdered blender or food processor. If necessary add a bit of water to thin, results should not be runny.
In dutch oven or heavy bottomed pot brown the chicken discarding any excess marinade.
Add the sauce to the pot stirring until it begins to bubble.
Add Garam Masala, fenugreek and sugar.
Stir in Cashew cream and once it begins to simmer again it's ready to go.
Serve with basmati rice and cilantro garlic naan!
Note: if you would like it spicier add more or less chilli powder to your taste. Enjoy!
Homemade Fresh Bacon Bits


Ingredients:
bacon, black pepper

Directions:
Partially freeze your package of bacon so that it holds together easier while slicing.
Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide.
Turn the bacon and cut the strips into pieces also about 1/4 in wide.
Sprinkle with pepper.
Fry over a medium high heat until crisp.
Remove with a slotted spoon and drain on paper towels.
You can freeze this for later use by placing the bacon bits in a single layer on a cooking sheet.  Once they are frozen, place them in a zip lock bag for use in recipes, salads or baked potatoes.  Freezing this way allows you to be able to take out just what you need without thawing the entire bag of frozen solid bacon bits.
Chef John's Meatball-Inspired Meatloaf
Category: main-dish
By Chef John

The main point of this Italian meatball-inspired meatloaf is to show you what happens when you make meatloaf like your grandparents did. During the Great Depression, this type of dish was a popular strategy for stretching what little meat you had into as filling a meal as possible.

Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1  onion, diced
salt to taste
4 cloves garlic, minced
1 ½ cups very dry white bread crumbs
1 ½ cups milk
2 pounds ground chuck
½ cup chopped fresh flat-leaf parsley
2 ounces grated Parmesan cheese
2  large eggs, beaten
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
3 cups tomato sauce, or to taste

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. Heat olive oil and butter together in a large skillet over medium-high heat. Saute onion with a pinch of salt in hot oil and butter until onion is golden brown and soft, 5 to 10 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove skillet from heat and cool onion mixture to room temperature. Place bread crumbs in a large bowl. Add milk and stir with a fork until combined. Let sit until all of the milk is absorbed into the breadcrumbs, 15 to 20 minutes. Combine ground chuck, cooled onion mixture, parsley, Parmesan cheese, eggs, 2 teaspoons salt, black pepper, and cayenne pepper in a bowl. Grab a handful of breadcrumbs and squeeze very gently to remove excess milk. Repeat with remaining breadcrumbs, transfer breadcrumbs to ground chuck mixture, and discard excess milk. Stir ground chuck mixture until evenly combined. Turn chuck mixture out into prepared baking dish, and shape meat into a 3x4x10-inch meatloaf. Pour tomato sauce over the loaf and into the bottom of the dish. Bake in the preheated oven until no longer pink in the center, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let meatloaf rest for at least 10 minutes before slicing.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 2 hrs
Yields: 1 meatloaf

Calories: 286.3
Fat: 14.5 g
Saturated fat: 5.9 g
Carbohydrates: 19.4 g
Sugars: 6.3 g
Dietary fiber: 2.1 g
Protein: 19.6 g
Cholesterol: 85.8 mg
Sodium: 1129.3 mg
Meatballs Party Style


Ingredients:
ground beef, ground pork, onion, egg, salt, pepper, lemon juice, parsley, butter, flour, condensed beef broth, red wine, white wine

Directions:
Mix the bread and dressing in a large bowl. Mix the meats lightly with your hands in a bowl.Add the meats to the dressing and the add onion,egg,salt,pepper, lemon juice, and parsley mix throughly.
Shape into balls about 1 1/2 inches in diameter and brown in butter on all sides in a large skillet.When browned, remove from the skillet. Pour off excess fat and cool the skillet slightly. Then put the flour in the skillet, slowly add the bouillon and wine and stir until smooth.
Cook, stirring, until thickened. Add the meatballs. Bring to a boil,cover and cook, stirring gently once or twice for about 30 minutes. Makes about 40-45 meatballs.
Cauliflower & Green Olive Salad


Ingredients:
cauliflower, olive oil, white vinegar, green olives, onion, feta cheese, fresh ground pepper

Directions:
Toss cauliflower in olive oil, then add vinegar and toss again., Add remaining ingredients and toss., Refrigerate overnight for best flavor.
Blueberry Topping


Ingredients:
blueberries, sugar, unsalted butter, fresh lemon juice, cornstarch

Directions:
Combine all ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes. .
Cool the mixture.  Scoop over cheesecake, pie or other cake.
Refrigerate until cold.
If used by itself, the topping may be stored refrigerated for up to 3 days.
Awesome Baked Sea Scallops
Category: seafood
By Christine Laliberte

Large sea scallops are combined with garlic, shallots, butter, and bread crumbs then baked to perfection. Being from Maine, we love our seafood, and this is one of the greats!

Ingredients:
16  sea scallops, rinsed and drained
5 tablespoons butter, melted
5 cloves garlic, minced
2  shallots, chopped
3 pinches ground nutmeg
salt and pepper to taste
1 cup bread crumbs
4 tablespoons olive oil
¼ cup chopped parsley
1  lemon wedges for garnish

Directions:
Preheat oven to 425 degrees F (220 degrees C). Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish. In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops. Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.

Prep time: 10 mins
Cook time: 14 mins
Total time: 24 mins
Yields: 4 servings

Calories: 440.3
Fat: 30.2 g
Saturated fat: 11.6 g
Carbohydrates: 29.8 g
Sugars: 2.8 g
Dietary fiber: 3 g
Protein: 15.2 g
Cholesterol: 58 mg
Sodium: 442.2 mg
Vegan - Baked Sweet Potatoes With “cream” Sauce


Ingredients:
sweet potatoes, tahini, lemon juice, garlic, dried dill, olive oil, chickpeas, cinnamon, cumin, coarse sea salt, black pepper, fresh parsley, lemon juice

Directions:
Wash & halve the potatoes & place on foil lined tray/pan.
Place rinsed & drained chickpeas on the tray (alongside] potatoes & sprinkle with cinnamon, cumin, coriander, sea salt & pepper.
Drizzle all with olive oil and bake at 400 for one hour.
While baking, combine hummus (or tahini] in a small mixing bowl. Add dill, garlic, lemon juice, and almond milk to desired consistency for “cream” sauce. Set aside.
combine tomatoes, parsley & lemon juice in separate bowl & set aside.
Top the baked sweet potatoes with roasted chickpeas, sauce, & parsley mixture. Add additional seasonings to taste.
Braised Portuguese Sausage and Blue Lake Green Beans


Ingredients:
fresh parsley, fresh rosemary, winter savory, winter savory, black peppercorns, unsalted butter, sausage, fresh garlic cloves, fine sea salt, fresh ground black pepper, white wine, green beans, baby red potatoes

Directions:
Place fine herbs, bay leaves, juniper berries and black peppercorns in  cheesecloth and tie with string.
In a large braising pan melt butter, add Portugese sausage, Maui onions and saute' sausage until brown. Add fine herbs, season with sea salt and black pepper.  Add  garlic and saute' about a minute.
Add 1/2 cup Riesling Wine and reduce by one-half.
Add vegetable stock, green beans, potatoes and wine. Bring to a full boil and reduce to a slow simmer covered. Braise 45-minutes to 1 hour or until beans and potatoes are tender.
Season to taste with fine sea salt and fresh ground black pepper.
Serve in warm bowls.
Garnish with chopped Fresh Chopped Parsley.
*Chef's Note: Riesling Wine from Bay Bridge Vineyard 2009.
Salsa Simmered Chicken
Category: meat-and-poultry
By Rebecca Marmaduke

This easy-to-make recipe is a great weeknight family dish I threw together, and we enjoyed it a lot. Delicious with rice. Can also be shredded and served with tortillas.

Ingredients:
6  skinless, boneless chicken breast halves
salt and ground black pepper to taste
2 tablespoons olive oil
1 (15 ounce) jar mild picante salsa
1 (14 ounce) can chicken broth

Directions:
Season chicken breasts all over with salt and black pepper. Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. Pour salsa and chicken broth over chicken, bring mixture to a boil, reduce heat to medium-low, and simmer for 15 minutes. Turn chicken over, stir salsa mixture, and continue to simmer until chicken is tender and sauce is slightly thickened, about 15 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

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

Calories: 178.6
Fat: 7.1 g
Saturated fat: 1.3 g
Carbohydrates: 4.8 g
Sugars: 2.5 g
Dietary fiber: 1.1 g
Protein: 23.4 g
Cholesterol: 60.1 mg
Sodium: 812.6 mg
Porcupines
Category: everyday-cooking
By Tara

These are great to make ahead of time and then freeze. We freeze them with mashed potatoes and corn as part of a homemade TV dinner.

Ingredients:
1 pound lean ground beef
½ cup uncooked white rice
½ cup water
½ cup chopped onion
1 teaspoon salt
½ teaspoon celery salt
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 (15 ounce) can tomato sauce
1 cup water

Directions:
In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls. Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the meatballs; drain fat. In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well. Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 5 servings

Calories: 274.9
Fat: 12.8 g
Saturated fat: 4.9 g
Carbohydrates: 21.1 g
Sugars: 4.2 g
Dietary fiber: 1.7 g
Protein: 18.5 g
Cholesterol: 54.8 mg
Sodium: 1107.4 mg
Banana Strawberry Smoothy


Ingredients:
vanilla yogurt, frozen strawberries, milk, banana

Directions:
"Place all ingredients in a blender and blend until smooth."
Waffles With Two Berry Syrup


Ingredients:
flax seed meal, all-purpose flour, whole wheat flour, toasted wheat germ, sugar, baking powder, salt, nonfat milk, egg substitute, canola oil, vanilla, frozen blueberries, frozen unsweetened raspberries, maple syrup, ground cinnamon

Directions:
To prepare waffles, light spoon flours into dry measuring cups and level with a knife.
Combine flaxseed meal, flours, wheat germ, sugar, baking powder, and salt in a large bowl; make a well in the center of the mixture.
Combine milk, egg substitute, oil, and vanilla; add to flour mixture, stirring JUST until moist.
Coat a waffle iron wtih cooking spray; preheat.
Spoon about 1/4 cup of batter per 4-inch waffle onto hot waffle iron, spreading batter to edges.
Cook 5 minutes or until steaming stops; repeat procedure with remaining batter.
To prepare syrup, combine ingredients in a saucepan and cook over medium heat until thoroughly heated.
Serve warm over waffles.
Freeze leftover waffles individually on a cookie sheet and then transfer to a zip-top plastic freezer bag for storage.
Reheat leftover waffles in the toaster.
Homemade Apple Spread


Ingredients:
red apples, sugar, cinnamon

Directions:
In a large stock pot, boil apples in about 6 cups of water. Boil on medium high without the lid for 20 minutes. Stir frequently to prevent apples from sticking to the bottom of the pot.
When the water level starts to boil down and the apples have just enough water to even out, add the sugar and cinnamon. Stir and boil for another 20 minutes.
The apples should darken and caramelize in texture. Using a potato masher, mash in the apples to preferred consistency.
Turn off the burner and allow the apples to cool for a while. Once they have cooled, you can store them in air tight containers and use it as a topping for ice cream, cakes, on toast, or even with fresh yogurt. They will stay fresh for about a week in the refrigerator or can be stored longer in the freezer.
Broiled Lamb Chops With Mint Pesto


Ingredients:
fresh mint leaves, pine nuts, extra virgin olive oil, garlic cloves, lamb loin chops

Directions:
"Preheat the broiler or grill. Brush 1 side of each lamb chop with a small amount of the pesto, grill under the hot broiler for 4 to 5 minutes. Turn, brush with additional pesto and grill for a further 4 to 5 minutes for medium/rare chops."
Easy Pad Thai with Shrimp and Hillshire Farm® Smoked Sausage
Category: trusted-brands-recipes-and-tips
By Hillshire Farm(R) Brand

Shrimp and smoked sausage play well together in this easy and flavorful take on pad Thai. Fresh cilantro and lime juice add just the perfect amount of bright flavors, while chopped peanuts provide a nice crunch. Serve with sriracha and lime wedges, if desired.

Ingredients:
1 (14-ounce) package stir-fry rice noodles
1 (14 ounce) package Hillshire Farm® Smoked Sausage, cut crosswise into 1/2-inch-thick slices
2 tablespoons vegetable oil
½ pound peeled and deveined small shrimp
6  green onions, chopped into 1-inch pieces
2 cloves garlic, finely chopped
3 tablespoons soy sauce
3 tablespoons fresh lime juice
3 tablespoons brown sugar
2 teaspoons fish sauce
¼ cup chopped fresh cilantro leaves
½ cup chopped roasted salted peanuts

Directions:
Cook noodles according to package directions. Rinse well with cold water to prevent sticking and set aside. Heat a large skillet over medium heat. Add the smoked sausage in a single layer. Cook on both sides until browned, about 6 minutes total. Remove to a plate. Add the vegetable oil to the skillet, then the shrimp, green onions, and garlic. Cook 3 to 4 minutes, until shrimp is opaque. Meanwhile, in a small bowl, whisk together the soy sauce, lime juice, brown sugar, fish sauce, and 2 tablespoons water. Add the noodles and smoked sausage to the skillet, then the soy mixture. Stir well to combine. Increase heat to medium-high and cook 2 to 3 minutes, or until noodles are hot. Mix in 1/2 of the cilantro and peanuts. Ladle pad Thai into serving bowls and top with remaining cilantro and peanuts.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 10 cups

Calories: 384.1
Fat: 18 g
Saturated fat: 5.3 g
Carbohydrates: 42 g
Sugars: 4.7 g
Dietary fiber: 1.9 g
Protein: 12.3 g
Cholesterol: 59.3 mg
Sodium: 855.8 mg
Beer Pastrami Sandwich


Ingredients:
beef broth, dark beer, Worcestershire sauce, swiss cheese, mustard

Directions:
Preheat the broiler to High setting.
In a saucepan, over medium heat, combine the broth, beer and Worcestershire sauce and bring to a boil, then reduce heat to low.
Separate the slices of pastrami and drop each into the sauce, allowing the pastrami to heat through.
Place open buns on an ungreased cookie sheet or half-sheet. Place pastrami slices on one side of the bun, (reserving the cooking sauce]. Place cheese on the opposite side of the bun. Broil for 1 to 2 minutes until cheese melts.
remove from broiler and spread mustard on pastrami.
Serve, cut into pieces and with bowls of the sauce for dipping.
Beef and Green Bean Stir-Fry


Ingredients:
lean ground beef, garlic cloves, gingerroot, salt, black pepper, green beans, hoisin sauce, soy sauce, cornstarch, green onions

Directions:
seed, core and cut red pepper into thin strips, set aside.
in a wok stir fry beef over high heat until no longer pink, about 3 minutes.  using a slotted spoon, transfer beef to plate.
drain fat from wok, add oil, stir fry garlic, ginger, salt and pepper over medium heat until fragrant, about 1 minute.
add green beans, red pepper and 2 tablespoons water, cover and steam until beans and pepper are tender-crisp, about 3 minutes.
return beef and any juices to wok.  whisk together beef stock, hoisin sauce, soy sauce, and cornstarch.  stir into wok.
bring to a boil, boil stirring until sauce is thickened and glossy, about 1 minute.
sprinkle with green onions and serve.
Baked Manicotti (Bolognese Ragu)


Ingredients:
part-skim ricotta cheese, fresh parsley, fresh basil, garlic, eggs, prosciutto, mozzarella cheese, romano cheese, parmesan cheese, unsalted butter, garlic, onion, celery, carrot, lean ground beef, ground pork, dry white wine, roma tomatoes, crushed red pepper flakes

Directions:
I suggest making the filling a few hours ahead of time to allow the flavors of cheese, garlic and herbs to fully meld.
Beat the eggs and combine them with the Ricotta.
Fold in the grated cheese, basil, parsley and Prosciutto until all is well combined.
Cover with plastic wrap and keep in fridge until ready to use.
Using lasagna noodle (if packaged cook to al dente] add enough stuffing on one end and roll up jelly roll style.
Lay into baking pan that has been greased or coated with cooking spray.
I use a 9x14" pan which perfectly holds 12 manicotti: 8 down the center and two on each side.
Spoon the Ragu over the pasta until completely covered.
Bake in the oven, uncovered, for 35 minutes.
Remove and top with the mozzarella.
Return to the over for an additional 10 minutes to allow the cheese to completely melt.
Let stand for about 5 minutes.
Serve with additional sauce on the side.
For the Bolognese Ragu (Italian Meat Sauce] You want to use a heavy pot or sauté pan for this, something that holds the heat well.
This will give you better control when you need to have the sauce just barely simmering.
Melt the butter in the sauté pan over medium heat.
Add the next 4 ingredients and sauté until the veggies are softened, about 5 minutes.
Add the ground beef and pork.
Cook the meat while using the edge of the spoon to break up the meat into small pieces.
Just before the meat begins to brown add the milk.
Return the mixture to a slow boil and allow to reduce until the milk has mostly evaporated.
About 20 to 30 minutes.
Add the wine, return to a boil and allow the sauce to reduce until the wine is mostly evaporated, another 20 to 30 minutes.
While the sauce is reducing drain and chop the tomatoes, reserving the juice.
When the wine has mostly evaporated add the tomatoes, along with the reserved juice, and the red pepper.
Now you want to reduce the flame until the sauce is barely at a simmer- only a bubble or two at a time breaking the surface.
Maintain this simmer, stirring every 30 minutes or so, until the liquid is mostly evaporated.
This should take about 3 to 4 hours.
Adjust salt and pepper to taste.
The long, slow simmering gives the meat a melt-in-your mouth quality.
Don't be daunted by the cooking time, as it only requires you be around to give it a stir from time-to-time.
Big Soft Ginger Cookies
Category: desserts
By AMY1028

These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.

Ingredients:
2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1  egg
1 tablespoon water
¼ cup molasses
2 tablespoons white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Prep time: 15 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 2 dozen

Calories: 142.8
Fat: 6 g
Saturated fat: 1.1 g
Carbohydrates: 21.1 g
Sugars: 11.4 g
Dietary fiber: 0.4 g
Protein: 1.6 g
Cholesterol: 7.8 mg
Sodium: 147 mg