xiaoxl/recipe_data huggingface dataset:
Orzo a La Melanie


Ingredients:
orzo pasta, salt, olive oil, red bell pepper, carrot, green onions, garlic, zucchini, tomatoes, tomato sauce, parmesan cheese, salt, fresh ground black pepper

Directions:
Cook orzo with salt according to packet instructions.
Heat the oil in a large frying pan.
Sauté red pepper and carrot on a low heat for 10 minutes until softened.
Increase heat to medium and add green onions and garlic and sauté for 2 to 3 minutes.
Add the squash, zucchini and tomato and cook for a couple of minutes more.
Add the tomato sauce and stock.
When the sauce comes to a simmer, turn heat to low and stir.
Stir in the drained orzo.
Stir in the cream.
Stir in parmesan cheese.
Remove from heat.
Add salt and pepper to taste.
Can be served immediately, or at room temperature.
Green Chicken Enchilada
Category: world-cuisine
By SHACKL

Very easy to make! Chicken and Monterey Jack Cheese filled flour tortillas topped with green enchilada sauce. I make Mexican Rice to serve on the side.

Ingredients:
1 pound skinless, boneless chicken breast halves
12 (10 inch) flour tortillas
1 (8 ounce) package shredded Monterey Jack cheese
1 (19 ounce) can green enchilada sauce

Directions:
In a pot with enough water to cover, boil the chicken 25 minutes, or until juices run clear. Drain, cool, and shred. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce. Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 723.6
Fat: 29.2 g
Saturated fat: 13.3 g
Carbohydrates: 77.2 g
Sugars: 2.9 g
Dietary fiber: 5.8 g
Protein: 36.8 g
Cholesterol: 88.7 mg
Sodium: 1133.7 mg
Brownie Fruit Pizza


Ingredients:
cream cheese, sugar, vanilla, fresh strawberries, fresh blueberries, fresh raspberry

Directions:
DIRECTIONS
1. Heat oven to 350°F (325°F for dark, nonstick pan]. Grease 12-inch pizza pan, or spray with cooking spray. Spread both rolls brownie batter evenly in bottom of pan to form crust.
2. Bake 16 to 20 minutes. Cool completely, about 1 hour.
3. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese. Stir jelly until smooth. Brush over fruit. Refrigerate until chilled, at least 1 hour. Cut into wedges. Store covered in refrigerator.
High Altitude (3500-6500 ft]: Use only 1 roll brownie batter. Stir 3 tablespoons all-purpose flour into batter in bowl, then spread in pan.
Sesame Chicken


Ingredients:
sesame seeds, honey, soy sauce, chicken breasts

Directions:
Toast sesame seeds in skillet over medium high heat, for about 5 minutes.
Remove seeds and set aside.
Spray skillet with cooking spray, and cook chicken for about 5 minutes on each side, until no longer pink in the center.
Combine seeds, honey and soy sauce in a small bowl and mix well.
When chicken is done, remove pan from heat and pour sesame seed mixture over the chicken, and turn chicken to coat.
Enjoy.
Sweet and Sour Pork


Ingredients:
pork, dry sherry, soy sauce, plain flour, cornflour, red capsicums, onion, carrot, bamboo shoot, pineapple slices, sugar, soy sauce, dry sherry, vinegar, tomato sauce, cornflour, water

Directions:
chop the pork into bite sized bits, and marinate in the sherry and soy while making the sauce.
cut all vegetables into 1" squares, (bite size].
heat oil and saute all vegetables, about 3 to 4 minutes.
add pineapple.
combine all other ingredients, and add to the pan, stirring till it thickens.
keep warm.
Pork.
add the plain and cornflour to the pork and toss to coat, shake off any excess and deep fry the pork in medium hot oil until done.
Drain the pork and re-heat the oil.
cook pork for about 30 seconds, until crisp.
serve on rice with the sauce poured over.
Flexible Latin Sweet Potato Soup


Ingredients:
sweet potato, milk, lime, salt, avocado, cilantro, tortilla chips, lime

Directions:
Preheat oven to 400 F and bake sweet potato 50-60 minutes till soft and tender. (can be made the night before and rewarmed in the microwave].
Remove potato skins, add to blender with broth and milk. Blend until smooth adding more broth and milk if you like yours thinner.
Add the chipotle powder, lime juice and salt.
Pour soup in pan and warm on low being careful not to boil. (can also be warmed in bowls for about 30 seconds in the microwave].
Garnish with diced avocado, cilantro and tortilla chips if using.
Maple  Balsamic Pork Tenderloin


Ingredients:
flour, olive oil, green onions, shallot, garlic, maple syrup

Directions:
Heat oven to 350°.
Slice pork tenderloins crosswise into 1-inch rounds.
Lightly sprinkle both sides of the medallions with salt and pepper; press both sides into the flour.
Cover bottom of skillet with olive oil.
Over medium heat brown pork for about 2 minutes on each side.
Remove the medallions to a plate.
Add the mushrooms, shallots and green onions to the pan.
Cook until mushrooms are just tender.
Put the pork tenderloin back in the skillet  and add balsamic vinegar and maple syrup. Stir to coat all pieces of pork.
Transfer to a baking pan and place the oven and bake for 30 minutes, stirring once.
Serve pork with rice, mashed or roasted potatoes.
Oatmeal Pie


Ingredients:
white sugar, brown sugar, butter, quick-cooking oats, eggs, corn syrup, milk, vanilla, salt, coconut, pecans, walnuts

Directions:
Cream together sugars and butter., Add remaining ingredients except nuts and mix well., Pour into unbaked pie shell., Sprinkle nuts on top., Bake 375* for 45 minutes or until inserted knife comes out clean.
Tuna Fish Sandwich All Grown Up


Ingredients:
tuna, mayonnaise, brown mustard, Worcestershire sauce, kosher salt, pepper, tomatoes, celery, shallots, onion, lettuce

Directions:
Put tuna in a bowl and break up.  Add mayonnaise and mustard and mix well.
Mix in pickle relish, Worcestershire sauce, salt and pepper.
Fold in tomatoes, celery and shallots.  Adjust seasonings to taste.
Pile onto slice of bread, top with lettuce and serve or lay down bed of lettuce and serve salad style.
Egg Salad Sandwich


Ingredients:
eggs, mayonnaise, Dijon mustard, celery, radishes, scallion, capers, salt, pepper

Directions:
Place eggs in small saucepan and cover with water.
Bring to a boil over high heat for 5 minutes.
Turn off heat and let eggs since in hot water for 20 minutes.
Transfer to a bowl of ice water and chill for 10 minutes.
Peel the cooled eggs, chop them (an egg slicer makes this easier], and place in a large bowl.
Add the mayonnaise, mustard, celery, radishes, scallion, and capers.
Stir well to combine, then season with salt and pepper.
Divide egg salad evenly between 2 slices of bread.
Top each with a second slice of bread, cut on the diagonal, and serve.
Provolone Garlic Bread


Ingredients:
butter, garlic cloves, Worcestershire sauce, provolone cheese

Directions:
Preheat oven to 350°F.
Mix butter with garlic and Worcestershire sauce, set aside.
Halve bread horizontally. Slice each half piece of bread crosswise into serving size pieces, cutting only three-fourths of the way to the bottom (do not cut bread into individual pieces].
Place each half piece of bread on a baking sheet, crust side down.
Spread all cut surfaces (including between the crosswise cuts you made] with the garlic-butter mixture.
Cut or tear the cheese into pieces that will fit to cover the entire surface of both halves of bread.
Bake until cheese melts and lightly browns, about 20 minutes.
Peanut Clusters
Category: desserts
By Donna Farrand

These chocolate peanut clusters are very easy to make.

Ingredients:
1 (12 ounce) package semi-sweet chocolate chips
1 (12 ounce) package peanut butter chips
12 ounces raw Spanish peanuts

Directions:
Combine chocolate chips and peanut butter chips in top of double boiler. Stir frequently over low to medium heat until melted; add peanuts and stir. Drop by teaspoon full on wax paper.  Allow to cool.

Prep time: 10 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 3 dozen

Calories: 149.7
Fat: 9.8 g
Saturated fat: 4.9 g
Carbohydrates: 11.8 g
Sugars: 9 g
Dietary fiber: 1.6 g
Protein: 5 g
Sodium: 23.9 mg
Yummy  Large  Blueberry Oat Bran Muffins


Ingredients:
flour, sugar, baking powder, salt, cinnamon, nutmeg, 2% low-fat milk, eggs, olive oil, applesauce, blueberries

Directions:
"Mix dry ingredients, then in seperate bowl mix the wet ingredients . add  wet to the dry. blend in 2 cups of fresh or frozen thrawed blueberries.  If using liners for the muffins try to get the foil ones they don't stick when you try to get the muffin out. Bake 20 minutes at 400. makes 12 large or 18 smaller ones -- ."
Spicy Cabbage Salad


Ingredients:
fresh lemon juice, extra virgin olive oil, napa cabbage, green onions, fresh cilantro

Directions:
In a small bowl, combine lemon and oil; slowly whisk in olive oil until emulsified, season with salt and pepper.
Toss cabbage, onion, and cilantro together in another bowl; just before serving, drizzle cabbage mixture with the dressing.
Toss, season with additional salt and pepper, if needed.
Instant Pot "Flu Fighter" Chicken Noodle Soup


Ingredients:
boneless skinless chicken breasts, onion powder, garlic powder, chili powder, dried basil, oregano, chicken broth, water, olive oil, celery, carrots, onion, minced garlic cloves, bay leaves, chicken broth, lemon juice

Directions:
Season chicken liberally with onion powder, garlic powder, chili powder, basil, and oregano. Place in Instant Pot with 1/2 cup broth or water.
Set pressure cooker to "Manual," High Pressure, 20 minutes.
Once the pressure cooking time has finished, carefully turn the valve from “sealing” to “venting” to quickly release the pressure. Beware of the steam!
Place the chicken onto a plate or cutting board and let it cool. Shred with 2 forks once cool. Set aside for later. (Steps 1-4 can be done well ahead of time].
Set pressure cooker to "Saute," normal heat.
Add olive oil to your pressure cooker insert, add carrots, celery, and onion. Saute for 10-12 minutes.
Add garlic and saute for another 1-2 minutes.
Add bay leaves and broth, secure pressure cooker lid, and set to "Manual," high pressure, for 3 mins, do a quick pressure release. Stir.
Add noodles, secure pressure cooker lid, and set to "Manual," high pressure, for 4 mins (or half the recommended time for your pasta].
Again do a quick pressure release.
Stir in shredded chicken and lemon juice, season with salt and pepper as needed.
Serve with fresh bread or rolls.
Libbies Beef Stroganoff


Ingredients:
flour, salt, pepper, butter, onion, garlic clove, mushrooms, water, sour cream, parsley

Directions:
Pound flour salt and pepper into steak; I am guessing round steak. If you buy tenderized steak it is not such a chore and won't have to cook as long.
Melt the butter and cook onions; add garlic.
Add meat that has been cut into thin strips.
Add mushrooms with juice, water, and soup.
Cook over very low heat for 75 minutes. You may have to add more water here.
When meat is tender, add sour cream and parsley just before serving.
Serve over egg noodles or just mix in to coat noodles.
Maple Butter Tarts
Category: desserts
By Inez Quinn

These are a big hit every time I make them. They are an addition to a basket donated at a local fundraiser full of maple products. Sweet with a smooth flavor, they pair well with your favorite vanilla ice cream or whipped cream!

Ingredients:
16 (3 inch) unbaked tart shells
1 cup raisins
¾ cup brown sugar
¼ cup butter, softened
2  eggs
½ cup maple syrup
1 tablespoon all-purpose flour
1 tablespoon vanilla extract
1 pinch salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of tart shells. Beat brown sugar and butter together in a bowl until smooth; whisk in eggs, maple syrup, flour, vanilla extract, and salt. Fill each tart shell 3/4 full with maple syrup mixture. Bake in the preheated oven until filling is set and shells are golden, about 16 minutes. Turn the baking sheet halfway through the baking time for even baking.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 16 3-inch tarts

Calories: 258.3
Fat: 10 g
Saturated fat: 3.5 g
Carbohydrates: 40.7 g
Sugars: 23.8 g
Dietary fiber: 0.4 g
Protein: 2.6 g
Cholesterol: 31.2 mg
Sodium: 133 mg
Garden Greek Pasta Salad


Ingredients:
cooked radiatore, cucumbers, red bell pepper, red onion, kalamata olive, fresh parsley, olive oil, lemon juice, fresh oregano, salt, kidney beans, feta cheese

Directions:
Cook pasta according to package directions., Mix all ingredients except feta cheese in large bowl., Cover and refrigerate at least 1 hour to blend flavors., Top with crumbled cheese.
Chewy Chocolate Sugarsnap Cookies


Ingredients:
all-purpose flour, baking soda, salt, margarine, butter, white sugar, brown sugar, eggs, vanilla extract

Directions:
Sift together the flour, baking soda and salt; set aside.
In a medium saucepan over medium heat, melt margarine.
Stir in cocoa, remove from heat and set aside to cool.
In a large bowl, cream together the butter, 1 cup white sugar and brown sugar until fluffy.
Beat in the eggs, then stir in the cocoa mixture and the vanilla.
Blend in the sifted ingredients to form a soft dough.
Cover dough and refrigerate for 30 minutes to an hour.
Preheat oven to 350°.
Roll chilled dough into walnut-sized balls.
Roll them into the sugar crystals and place them 2 to 3-inches apart onto ungreased cookie sheets.
Bake for 8-10 minutes in the preheated oven.
Take the cookies out of the oven once they look like they are starting to set.
The key to making these cookies great is to not overbake them.
Allow cookies to cool on baking sheet then remove to a wire rack to cool completely.
Tip: Although I haven't made these cookies by rolling them in granulated sugar instead of sugar crystals, I don't see why that can't be done.
If you don't have the crystals, go ahead and give rolling the cookies in granulated sugar a try!
Ghost Pizza - Cooking With Kids


Ingredients:
"cheese slice"

Directions:
Preheat oven to 425.
Cut bread into half and then slice halves in half lengthwise. Place on a baking sheet.
Cut the mozzarella cheese into strips. How many you use depends upon your kids but at least 2 slices per child.
Let your kids spoon the pizza sauce onto their slice. Then they will put on the cheese strips. As you can see, my granddaughter added eyes and a mouth.
Cook the pizza for 8 minutes or until the cheese is melted.
Enjoy!
One Hour Yeast Dinner Rolls


Ingredients:
flour, fast rising yeast, sugar, salt, water, olive oil, butter

Directions:
In a food processor, mix together the flour, yeast, dry milk, sugar and salt.
Add water and oil and process until a thick sticky dough forms.
Let stand for 5 minutes.
Butter an 8" round cake pan.
Turn dough out gently onto a floured board.
With a floured knife, cut the dough into quarters.
Cut each quarter into quarters and shape the dough into balls, adding flour to prevent stickiness.
Place dough pieces close together into the prepared pan.
Cover and let rise in a warm place for 25 minutes or until rolls are puffy.
Preheat oven to 400°.
Drizzle the melted butter over the rolls.
Bake for 20 minutes or until golden.
Easy-To-Do Aebleskiver


Ingredients:
water, eggs, flour, butter, margarine, confectioners' sugar

Directions:
Combine cake mix, water, egg and flour. Blend on low speed. Beat two minutes at medium speed.
Place a small amount of butter or margarine in each cup of Aebleskiver Pan. Heat pan slightly; fill cups 2/3 full with batter.
Cook until bubbly; turn carefully with fork and finish baking on the other side.
Remove from pan and place on paper towels.
Sprinkle confectioners' sugar on top. If desired, serve with a favorite strawberry or blueberry sauce.
The Suffed Crepes Have a Mild Spice #Ragu


Ingredients:
bacon, garlic, arugula, fresh ground black pepper, salt, capers, feta cheese, olive oil

Directions:
Prep: Remove stems from Arugula and chop into about 1 to 2 inch pieces.
Slice Bacon into thin strips.
In a medium sauce pan start heating the Ragu sauce low (about 2 on stove] top.
Add red wine (I used Casillero Del Diablo ],1/2 cup Feta, Capers and 1/2 cup Arugula let simmer for flavor to blend while preparing rest. Make sure to stir occasionally.
In another pan on medium heat add light amount of Olive oil, Italian Sausage(if links remove skin and take out the meat], Bacon, Garlic, Black Pepper. Sautee until Italian Sausage is cook through  stirring occasionally(should look like ground beef when done]for about 10 to 15 minutes.
Drain the dripping from meat into the sauce that is simmering in other pan, and add 2/3 cup of meat mix, stir and raise heat to burn off the alcohol from the wine for about 5 mins then reduce to low.
Add the remaining Arugula to meat mixture and cook for another 5-7 minutes Or until the leaves have softened a little, add a dash of Salt, stir then reduce heat to 1.
Turn oven to broil and place a rack on lowest shelf.
While oven is warming up. start to fill the Crepes with he meat mixture, 2/3 cup of meat mixture for each 9 inch Crepe.( there will be about another 2/3 cup remaining].
Roll up Crepes(roll lose and gentle for the are very delicate] and place on a lightly oiled baking sheet.
Top with the remaining 2/3 cup of meat mixture and rest of the crumbled Feta cheese, broil for about 2-3 mins until golden brown on the top of the crepes.
Remove from oven and place 2 of the rolled crepes per plate and coat equal parts of the sauce over each entrée.
Strawberry Almond Cream Tart


Ingredients:
honey graham crackers, sugar, butter, water, light cream cheese, sugar, vanilla extract, fresh strawberries, sugar, cornstarch, fresh lemon juice

Directions:
Preheat oven to 350°F.
To prepare crust, place crackers in a food processor; process until crumbly.
Add 2 tablespoons sugar, butter, and water; pulse just until moist.
Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch.
Bake at 350° for 10 minutes or until lightly browned.
Cool completely on a wire rack.
To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth.
Spread mixture evenly over bottom of tart shell.
To prepare topping, place 2 cups strawberries in food processor; process until pureed.
Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk.
Bring to a boil, stirring constantly.
Reduce heat to low; cook 1 minute.
Remove glaze from heat, and cool to room temperature, stirring occasionally.
Combine 4 cups strawberries and juice; toss to coat.
Arrange berries, bottoms up, in a circular pattern over filling.
Spoon half of glaze evenly over berries (reserve remaining glaze for another use].
Sprinkle nuts around edge.
Cover and chill 3 hours.
Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.
Broiler S'mores
Category: desserts
By MPADEN

I'll admit making s'mores over a campfire is the best method, but, if your living with a statewide burn ban and don't have a fireplace, this is a fabulous alternative.  On the up side, this method does produce perfectly uniform, golden marshmallows.

Ingredients:
4  graham crackers
2  milk chocolate candy bars
12  marshmallows

Directions:
Preheat the oven broiler. Line a small pan with aluminum foil and lightly coat with cooking spray. Break the graham crackers in half and lay 4 of the squares out on a serving plate. Break the candy bars in half and lay one piece on each of the graham crackers on the plate. Arrange the marshmallows in a single layer in the prepared pan. Broil the marshmallows until the tops brown, turn the marshmallows to brown the undersides. Keep a close eye on the marshmallows so they do not burn. They will brown very quickly. Remove the marshmallows from the pan and place three on each of the chocolate squares. Top with the remaining graham cracker halves.

Prep time: 5 mins
Cook time: 3 mins
Total time: 8 mins
Yields: 4 servings

Calories: 208.3
Fat: 7.3 g
Saturated fat: 4.1 g
Carbohydrates: 35.9 g
Sugars: 26.6 g
Dietary fiber: 0.6 g
Protein: 1.9 g
Cholesterol: 5 mg
Sodium: 72.1 mg
Baked Chicory/Endive With Chicken in a Sage and Mustard Sauce


Ingredients:
olive oil, dry white wine, boneless skinless chicken breasts, butter, shallot, garlic clove, butter, plain flour, milk, sour cream, fresh sage leaves, Dijon mustard, gruyere, cheshire cheese

Directions:
Preheat your oven to fan 180°C (355°F]/conventional 200°C (390°F]/gas 6. Trim away the stalk ends of the chicory, discard any limp or tired outer leaves, then cut the vegetable lengthways into quarters. Pour the oil over the bottom of a large shallow baking dish and arrange the sections of chicory, cut-side up, in a single layer. Pour over the wine or stock and cover with foil. Bake for 10 minutes while you prepare the rest of the ingredients.
Slice the chicken into strips 1cm thick. Season lightly with salt and pepper. Melt the butter in a large frying pan until foaming, add sliced chicken and cook for 4-5 minutes or until the chicken is just turning golden brown. Stir in the shallot and garlic and cook for 1 minute. Remove the dish from the oven and add the chicken mixture to the chicory. Replace the foil and set the dish aside while you make the sauce.
Melt the butter for the sauce in the frying pan (no need to wash it] then stir in the flour. Gradually pour in the milk, stirring all the time until the mixture thickens. Remove from the heat and stir in the sour cream and sage with two teaspoons each of both mustards. Taste and add extra mustard plus salt and pepper if you think they're needed.
Pour the sauce over the chicory and chicken and sprinkle cheese on top. Bake, uncovered, for a further 25-30 minutes until the sauce is bubbling and the top is golden.
Want to Try My Beef Kabobs Underwraps


Ingredients:
tomatoes, orange bell pepper, sea salt, black pepper, lettuce leaves, pineapple, cilantro

Directions:
Barbeque or bake the beef kabobs as directed on box.
The nana bread can be heated on top of the barbeque or in the oven for about 2 – 3 minutes, then wrap in tin foil to keep warm.
Prepare the pineapple and vegetables and set aside until ready to assemble.
Season the onion, tomatoes and orange pepper slices with the sea salt and ground black pepper.
When ready to assemble the sandwich, divide the ranch dressing between the two naans breads.
Spread the dressing in the middle of the naan bread.
His – On top of the prepared naan bread add the tomatoes, onions and beef kabobs.
Roll the wrap towards you like a cinnamon roll and secure with 3 tooth picks.
Hers – To the prepared naan bread add the tomatoes, onions, sweet pepper slices, pineapple slices, hot peppers, beef kabobs and cilantro.
Roll the wrap towards you like a cinnamon roll and partially wrap in either wax paper or paper towels.
Mini Tomato, Onion & Chicken Kabobs


Ingredients:
cherry tomatoes, boneless skinless chicken breasts, garlic, Dijon mustard, onion

Directions:
Slice onion so that pieces are about 2 inch crescents.
Chop chicken into small roughly 1 inch pieces.
Quarter the tomatoes.
Combine preserves, garlic, mustard & oil.
Add Chicken and tomatoes to marinade and marinade overnight.
Drain marinade, skewer chicken, onion and tomatoes and cook over a grill until chicken is no longer pink in the middle.
Serve.
Shredded Pork Barbacoa


Ingredients:
salt, pepper, garlic powder, brown sugar

Directions:
Sprinkle roast all over with salt, pepper, and garlic powder., Place in crockpot and cook on low for 7-8 hours., After cooking, take roast out and shred., Place back into crockpot., Add the enchilada sauce and brown sugar and let it heat through.
Peach Melba (Non-Alcoholic)


Ingredients:
vanilla ice cream, raspberries, raspberries

Directions:
Combine all ingredients in blender on low speed., Pour into highball glass and garnish with raspberries if desired.