xiaoxl/recipe_data huggingface dataset:
Chicken, Mushroom And Artichoke Casserole


Ingredients:
boneless chicken breast, garlic, butter, flour, chicken broth

Directions:
Preheat oven to 350°., Melt butter in skillet and brown chicken on all sides., Place chicken in casserole., Add garlic and mushrooms to same skillet and saute for about 5 minutes., Add flour and stir., Add chicken broth and cook over medium heat until slightly thickened., Top chicken with drained artichoke hearts and pour mushroom mixture over., Bake for approximately 30 minutes or until hot and bubbly.
Grilled Pork Chops


Ingredients:
soy sauce, red wine vinegar, maple syrup, ginger

Directions:
Combine marinade ingredients (soy sauce - sesame oil] in a bowl or marinating dish.
Add pork chops turning to coat well. Refrigerate for at least six hours, turning occasionally.
Remove chops from marinade, reserving marinade.
Grill chops over high heat for 8-10 minutes per side (or until done], basting with marinade.
***To Freeze: place chops and marinade in a freezer bag. Seal, label and freeze. To serve: Thaw overnight in the fridge and then grill as directed.***.
Grilled Herbed Zucchini Halves


Ingredients:
red wine vinegar, shallots, extra virgin olive oil, lemon rind, fresh thyme, fresh oregano, fresh rosemary, of fresh mint, water, salt, zucchini

Directions:
In a medium bowl, add the red wine vinegar and the shallots.
Slowly whisk in the olive oil until it is thoroughly combined.
Add the lemon rind, thyme, oregano, rosemary, and mint; mix well.
In a pot, bring the water to a boil.
Add the salt and the zucchini and simmer for 3 to 4 minutes.
Remove the zucchini from the water and allow it to cool.
Slice the zucchini in half lengthwise.
Coat the zucchini with the vinaigrette mixture.
Cover and refrigerate for 1 hour.
Preheat the grill or an oven broiler.
Set the zucchini on the grill or beneath the broiler.
You are only trying to reheat the zucchini, so do not let them stay on the grill or in the broiler for more than 3 to 5 minutes.
Serve immediately.
Exchanges Per Serving:  1/2 Vegetable, 2 Fat.
Sweet and Sour Chicken With Rice


Ingredients:
butter, rice, cornstarch, salt, brown sugar, vinegar, pineapple chunk

Directions:
For rice: Preheat oven to 350°F Heat rice in saucepan with butter. Pour hot stock over heated rice and butter. Let come to boil. Pour into casserole dish and cover. Place in oven and cook for 30 minutes or until all liquid is absorbed.
For chicken: Combine cornstarch, brown sugar, and salt in a large sauce pan. Add vinegar and juice. Bring to boil and cook until thickened, stirring occasionally.
Add chicken, pineapple chunks, and onion. Heat through.
Serve over hot rice.
Louisiana Bread Pudding


Ingredients:
butter, eggs, heavy whipping cream, sugar, cinnamon, vanilla extract, Bourbon, butter, powdered sugar, Bourbon, vanilla, heavy cream, white chocolate chips

Directions:
Preheat oven to 350.  In a large mixing bowl whisk together eggs, cream, and milk until well combined. Add in sugar cinnamon vanilla and splash of butter until everything is well blended(you can smell heaven]. Now you have to get messy, break up all of the bread into the custard and fold together by hand until all of the bread is soaked(you will have some excess liquid but its ok] and let sit for about 20 minutes.  Melt the the 1 stick of butter and pour the melted butter in a 13 x 9 baking dish. Pour the bread pudding into the dish and bake for 50-60 minutes in which i prefer 60 but your oven is different but the sides should form a nice brown crust.
For the sauce,slightly melt white chocolate chips in a bowl in microwave and set aside. In a saucepan melt 1 stick butter on medium heat until it starts to slightly bubble, add in bourbon, cream and powdered sugar and whisk while still on heat until well combined and then add melted white chocolate chips and continue to whisk, if too thick add more cream.
I say start the sauce 20 minutes before you pull the bread pudding out of the oven and if you decide not to use the white chocolate chips in the sauce then substitute 1 cup of granulated sugar for the powdered sugar and add more bourbon.
Bacon Dill Cheese Ball


Ingredients:
cream cheese, mayonnaise, green onion, fresh dill, fresh ground black pepper

Directions:
Mix cream cheese and mayonnaise together in a medium bowl.
Add remaining ingredients and mix well.
Shape as you wish (ball, pine cone, bowl, sandwiches, Statue of Liberty, whatever *grins*], cover and chill overnight.
Serve with crackers.
Crab and Artichoke Tarts
Category: appetizers-and-snacks
By Zannie

This is a quickly prepared, savory appetizer or hors d'oeuvre.

Ingredients:
10 ounces lump crabmeat
6 ounces canned artichoke hearts, drained and chopped
1  red bell pepper, finely chopped
¼ cup cream cheese, softened
¼ cup grated Parmesan cheese
3  green onions, finely chopped
3 tablespoons all-purpose flour
1 pinch garlic powder, or to taste
ground black pepper to taste
8 (4 inch) frozen tart shells, thawed

Directions:
Preheat oven to 325 degrees F (165 degrees C). Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl. Spoon crabmeat mixture evenly into tart shells. Place filled shells on a baking sheet. Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 tarts

Calories: 350.2
Fat: 16.3 g
Saturated fat: 4.8 g
Carbohydrates: 36.6 g
Sugars: 7.9 g
Dietary fiber: 1.3 g
Protein: 13.7 g
Cholesterol: 41.7 mg
Sodium: 449.7 mg
Eggplant Lasagna - My Way


Ingredients:
eggplants, ground beef, olive oil, ricotta cheese, egg, parmesan cheese, mozzarella cheese

Directions:
Soak eggplant slices in a large bowl of lightly salted water for 30 minutes. Drain and pat dry with paper towels.
Cook and stir ground beef in a skillet over medium heat until browned, 5 to 7 minutes. Remove from heat, drain and add spaghetti sauce.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Whisk olive oil and Italian seasoning together in a bowl.
Brush both sides of eggplant slices with the seasoned olive oil.
Arrange eggplant slices on a baking sheet and place in preheated oven; broil until browned, 2 to 4 minutes on each side.
Set oven to 400 degrees F (200 degrees C].
Stir ricotta cheese, egg, and ½ Parmesan cheese together in a bowl.
Spread a small amount of spaghetti sauce/beef mixture in the bottom of a casserole dish.
Layer 1/3 of the eggplant slices on bottom of the dish.
Layer 1/3 of the spaghetti sauce/beef mixture.
Layer 1/3 of the ricotta mixture.
Layer 1/3 of the mozzarella cheese.
Repeat 2 more times, finishing with a layer of mozzarella cheese and then ½ cup Parmesan cheese.
Bake in the preheated oven until sauce is bubbling and cheese is browned, about 30 - 40 minutes.
Let cool for 10 minutes before serving.
Quick and Easy Onion Rolls


Ingredients:
onion, pine nuts, sun-dried tomatoes packed in oil, poppy seed, fresh parmesan cheese

Directions:
Heat oven to 375 degrees.
Grease cookie sheet.
In small skillet, combine onion, pine nuts and tomatoes; cook and stir over medium heat for 1 to 2 minutes or until onion is tender and the nuts are toasted. Remove from heat. Stir in poppy seed.
Unroll dough, separte into 2 sections ( 6 breadsticks each]. Spread onion mixture over dough. reroll dough sections; pinch edges to seal. Cut each section into 6 rolls. Place rolls cut side up on greased cookie sheet. Brush with reserved 1 tablespoon tomato oil. Sprinkle with cheese.
Bake for 13 to 17 minutes or until golden brown. Serve warm.
The Ultimate White Chocolate Mud Cake


Ingredients:
butter, white chocolate, water, caster sugar, plain flour, self-rising flour, eggs, vanilla essence, white chocolate, raspberries, water, sugar, cornstarch

Directions:
Preheat ovem to 175°C
Heat the butter, chocolate, water and sugar in a saucepan stirring until melted and well combined.
Sift flours together into a bowl and stir in the chocolate mixture. Add the eggs and vanilla.
Pour into a greased and base lined 20cm round spring-form cake tin.
Bake in the oven for 1 hour until cooked. Test cake with a metal skewer.
Cool cake until it is ready to be iced. While doing this make the icing and sauce.
ICING: bring cream to the boil, and then pour over the chocolate in a small bowl, stirring until the chocolate melts.
Cover, refrigerate, stirring occasionally for 30 minutes, or until spreadable.
Place cake on a serving plate and spread with white chocolate icing.
RASPBERRY SAUCE: Crush the raspberries with water in a saucepan.
Add sugar and cornstarch.
Bring to a boil, stirring constantly.
Reduce heat and simmer 2 minutes.
Push through a strainer & Cool down.
Put the sauce into a ziplock bag, snip off the bottom and squiggle on top of the iced cake.
Bavarian Style Meatballs
Category: appetizers-and-snacks
By Ter Denlinger

These are very good, and very easy; the meatballs are made in cooked in a slow cooker.  I sometimes like to add a can of chunk pineapple when I make them, and then I substitute pineapple juice for the water.

Ingredients:
12 fluid ounces tomato-based chili sauce
1 (16 ounce) can whole cranberry sauce
27 ounces Bavarian-style sauerkraut, undrained
1 cup water
1 cup packed brown sugar
1 (16 ounce) package frozen meatballs

Directions:
In a medium size mixing bowl, combine chili sauce, cranberry sauce, sauerkraut, water, and brown sugar. Mix well. Pour sauce and meatballs in a slow cooker, stir. Cook, covered, at a medium temperature for 4 hours. Stir occasionally to coat meatballs.

Prep time: 5 mins
Cook time: 4 hrs
Total time: 4 hrs 5 mins
Yields: 6 to 8 servings

Calories: 494.4
Fat: 17.1 g
Saturated fat: 7.7 g
Carbohydrates: 76.7 g
Sugars: 54.2 g
Dietary fiber: 6 g
Protein: 11.5 g
Cholesterol: 49.5 mg
Sodium: 1953.5 mg
Scrumptious Oven-Baked Egg Rolls
Category: appetizers-and-snacks
By bananaholic

Crunchy egg rolls with crispy tofu, cabbage, cucumber, carrots, and cilantro. A delicious recipe! Serve with sweet and sour sauce or another Asian dipping sauce.

Ingredients:
1 ½ tablespoons olive oil
1 teaspoon sesame oil, divided
1 (12 ounce) package extra-firm tofu, cut into long thin strips about 1/3-inch wide
3 tablespoons water, or more as needed
1 tablespoon soy sauce
1 teaspoon brown sugar
1 teaspoon cornstarch
1 pinch ground ancho chile pepper
1 clove garlic, minced
⅛ head cabbage, shredded
1  carrot, grated
1  Persian cucumber, grated
⅓ bunch fresh cilantro, chopped
4  green onions, chopped
12  egg roll wrappers
cooking spray

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Heat olive oil and 1/2 teaspoon sesame oil in a skillet over medium-high heat; cook and stir tofu, working in batches, until lightly browned on 1 side, 2 to 3 minutes. Flip using chopsticks and cook until lightly browned on the other side, 2 to 3 minutes. Whisk water, soy sauce, brown sugar, cornstarch, ancho chile pepper, and garlic together in a bowl, adding more water if sauce gets clumpy. Mix tofu, cabbage, carrot, cucumber, cilantro, and green onions together in a bowl; mix in sauce until coated. Spoon mixture down the center of each egg roll wrapper; roll wrapper around the filling. Apply water to the edges of the wrapper so it sticks together. Arrange egg rolls on the prepared baking sheet and spray with cooking spray. Bake in the preheated oven, flipping halfway through, until golden brown, 20 to 30 minutes.

Prep time: 30 mins
Cook time: 24 mins
Total time: 54 mins
Yields: 12 egg rolls

Calories: 75.4
Fat: 3.6 g
Saturated fat: 0.5 g
Carbohydrates: 8 g
Sugars: 1.4 g
Dietary fiber: 0.9 g
Protein: 3.6 g
Cholesterol: 0.7 mg
Sodium: 127.4 mg
Red Potatoes Layered With Swiss Cheese


Ingredients:
olive oil, unsalted butter, onions, salt, black pepper, garlic, olive oil, swiss cheese

Directions:
In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce the heat and simmer actively for about 10 minutes, or until the potatoes are just tender.
While the potatoes are cooking, in a large heavy skillet, heat the butter and olive oil over medium heat. Add the onions and saute, stirring occasionally, for 5 minutes, or until softened. Season with salt and pepper and remove from the heat.
Remove the potatoes from the heat, drain and, when cool enough to handle, slice the potatoes 1/4" thick.
Preheat the oven to 425°F In a small bowl, combine the garlic and italian seasoning and toss together to mix evenly.
Grease a 9x13 baking dish and place one layer of sliced potatoes, slightly overlapping, in the bottom. Distribute about 1/4 of the sliced onions evenly over the potatoes, then scatter a little of the garlic herb mixture over the top and drizzle with a little olive oil. Repeat until all the potatoes, onions, and garlic mixture have been used up, finishing with a layer of the olive oil and herb mixture.
Pour the chicken stock around the edges of the pan so as not to disturb the herb topping, and cover with aluminum foil. Bake 30 minutes, until the potatoes are tender.
Remove the foil and scatter the cheese over top. cook for 10 minutes more.
Hawaiian Rib Eye Steak


Ingredients:
soy sauce, sugar, apple cider vinegar, ginger, unsalted butter, kosher salt

Directions:
Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 2 tablespoons marinade for butter. Transfer remaining marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day.
Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.
Butter and Assembly.
Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt. Transfer to the center of a sheet of parchment paper and roll up into a log. Chill until firm, at least 1 hour.
Build a two-zone fire in a charcoal grill for direct (medium-high coals] and indirect (medium-low coals] heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Grill over high heat, turning, until steaks are well browned and beginning to char around edges, about 4 minutes. Transfer to cooler part of grill and continue to cook until an instant-read thermometer inserted into thickest part of steaks registers 120°F for medium-rare. (Alternatively, cook in a grill pan over medium-high heat, turning steaks every couple of minutes.].
Transfer steaks to a wire rack. Slice butter into 1/4"-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing.
Do Ahead.
Steaks can be marinated 3 days ahead. Keep chilled.
Butter can be made 3 days ahead. Keep chilled.
Basler Mehlsuppa


Ingredients:
all-purpose flour, onion, red wine, butter, gruyere cheese

Directions:
In a heavy saucepan over medium heat, heat the flour gently until it begins to turn pale golden brown, stirring constantly. Remove from heat.
In another pan, saute onion slices in butter. When transparent, blend them into the flour. Gradually add beef stock, wine, salt and pepper to taste. Cook gently, stirring frequently, for about 30 minutes.
Put a slice of bread in each of four soup bowls, topping each bread slice with a generous amount of cheese.  Using a ladle, pour soup into each bowl, and serve at once.
Fresh Portuguese Cheese


Ingredients:
warm water, homogenized milk, salt

Directions:
Crush the tablets in a small bowl then add the lukewarm water to dissolve it, then set aside.
In a saucepan, heat the milk just until you can feel the milk starting to warm. (Do not overheat or cheese will curdle].  Remove from the heat then add the dissolved Rennet tablets and salt and stir.
Set aside for 2 hours until the mixture becomes firm. Cut an X in the cheese and set aside for 10 minutes.
Using a large spoon, gently spoon the mixture into 2 cheese forms, draining any whey that accumulates.
Refrigerate the cheeses for several days, or until desired firmness is reached. Remove the whey regularly, and add more salt if needed. Once cheese is firm, store in a sealed container.
Steakhouse Ribs - New York Style
Category: meat-and-poultry
By Kevin L. Smith

I have made these ribs for several of my friends and family at gatherings, and they have always gotten me rave reviews from everyone.

Ingredients:
4 pounds pork baby back ribs
3 tablespoons Dijon mustard, divided
⅓ cup firmly packed brown sugar
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
½ teaspoon ground cumin
½ cup steak marinade (such as A.1.® Marinades New York Steakhouse)

Directions:
Preheat an outdoor grill for medium heat, and lightly oil the grates. Tear off two sheets of aluminum foil about 30 inches long, and place onto a work surface. Divide the pork ribs in half, and place half the ribs in a single layer on each sheet of aluminum. Spread the mustard onto both sides of the ribs. Place the brown sugar, paprika, garlic powder, onion powder, black pepper, and cumin in a bowl, and mix until thoroughly combined. Generously rub the spice mixture onto both sides of the ribs. Fold the excess aluminum sheet to make a double-thick top layer; pinch and fold the top and sides together to completely enfold the ribs in foil, leaving room for heat to circulate. Place the two packets of ribs onto the preheated grill, close the lid, and grill until the meat is tender and thoroughly cooked through, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a rib should read at least 160 degrees F (70 degrees C). Remove ribs from foil, and discard foil. Return the ribs to the grill, brushing each side with the steak marinade. Grill until the ribs show charring and good grill marks and the steak marinade cooks onto the outside of the ribs, about 15 more minutes. Turn and baste occasionally with marinade.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 435.5
Fat: 29.5 g
Saturated fat: 10.9 g
Carbohydrates: 16.8 g
Sugars: 13.3 g
Dietary fiber: 0.5 g
Protein: 24.4 g
Cholesterol: 117 mg
Sodium: 474.3 mg
Brazilian Lemonade
Category: world-cuisine
By Jumala

This recipe for 'lemonade' actually uses limes. It is best served immediately.

Ingredients:
2  limes
½ cup sugar
3 tablespoons sweetened condensed milk
3 cups water
ice

Directions:
Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice. Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.

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

Calories: 152.2
Fat: 1.3 g
Saturated fat: 0.8 g
Carbohydrates: 36.2 g
Sugars: 33.2 g
Dietary fiber: 0.9 g
Protein: 1.4 g
Cholesterol: 4.8 mg
Sodium: 24 mg
Pumpkin Roll


Ingredients:
eggs, sugar, pumpkin, lemon juice, all-purpose flour, baking powder, cinnamon, ginger, nutmeg, salt, cream cheese, butter, margarine, powdered sugar, vanilla

Directions:
In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel]. Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.
Vegetable Bars


Ingredients:
cream cheese, mayonnaise, black olives, sharp cheddar cheese

Directions:
Preheat the over 350°F Lay out the rolls on a jellyroll pan to make a crust.   Bake in a preheated oven for 8 to 10 minutes; cool.
Combine the cream cheese, mayonnaise, and ranch dressing.
Spread the cream cheese mixture over the crescent crust.
Chop the veggies into small pieces; press the black olives and your choice of veggies into the cream cheese mixture.
Top with shredded sharp cheddar cheese.
Refrigerate for at least 4 hours or overnight, cut into bars and serve.
Homemade Thin Mint Cookies


Ingredients:
unsalted butter, granulated sugar, egg, vanilla extract, all-purpose flour, cocoa powder, baking powder, salt, canola oil

Directions:
In a mixing bowl, beat butter for about 30 seconds with an electric mixer at medium speed. Add sugar and beat on medium speed until fluffy, about 1 minute. Add egg, vanilla extract, and peppermint extract and beat until well combined, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.  With the mixer on low speed, gradually add flour mixture to the butter mixture, beating until just combined.
Divide dough into two equal parts and use your hands to form each part into a disc. Wrap in plastic wrap and refrigerate for 1 hour. It may be tempting to skip the chilling time, but chilling the dough is essential to keeping the cookies from spreading while baking.
Working with one disc at a time, remove from the refrigerator and roll to 1/4-inch thickness.  When rolling the dough, sprinkle cocoa powder on your work surface and rolling pin instead of flour to avoid creating white spots on your cookies.
Use a 2-inch round cookie cutter to cut the dough into circles.  Transfer cut circles to a baking sheet with a small spatula.  Re-roll the remaining dough scraps and continue to cut circles until all the dough is used.
Bake cookies at 350 degrees for 8 minutes. The cookies will still appear soft.  Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Place chopped chocolate in the top of a double boiler over simmering water. Add canola oil.  Heat, stirring frequently, until chocolate is completely melted and smooth.  Remove from heat and stir in peppermint extract.
One at a time, dip each cooled cookie in chocolate.  Place each cookie in the melted chocolate, push down with a fork to submerge completely, and use the fork to lift the cookie out. Gently tap the fork on the side of the bowl to allow excess chocolate to drip off.  Place dipped cookies on a baking sheet lined with parchment or waxed paper.
Allow cookies to stand until chocolate is completely set.
Sogno Di Cipro by Baris


Ingredients:
Amarula cream liqueur, white rum, milk

Directions:
Put the big ice chunks in a shaker. Add all the ingredients into shaker then shake very well.
Serve chilled with 1/2  dried rose petals on top of the milky foam as an garnish.