xiaoxl/recipe_data huggingface dataset:
Chicken and Potato Soup
Category: soups-stews-and-chili
By TD37

Instead of just plain potato soup, add some chicken and a few veggies. You're sure to like it!

Ingredients:
2 tablespoons butter
2 ½ pounds skinless, boneless chicken breast halves - diced
1 large onion, diced
6 medium potatoes, diced
1 (15 ounce) can carrots, drained
1 (10 ounce) can peas, drained
1 (11 ounce) can corn, drained
1 cup milk
2 cups water, or as needed
hot pepper sauce to taste
salt to taste
ground black pepper to taste

Directions:
Melt the butter in a large pot over medium heat, and cook the chicken 10 minutes, or until evenly browned and juices run clear. Mix the onion into pot with the chicken. Mix in potatoes, carrots, peas, and corn. Pour in milk an enough water to cover all ingredients. Season with hot sauce, salt, and pepper. Bring to a boil. Reduce heat to low, and continue cooking 30 minutes, stirring occasionally, until potatoes are tender.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 12 servings

Calories: 257.7
Fat: 5 g
Saturated fat: 2.2 g
Carbohydrates: 29.1 g
Sugars: 4.4 g
Dietary fiber: 4.1 g
Protein: 24.3 g
Cholesterol: 60.6 mg
Sodium: 238.9 mg
Bop's Broccoli Cauliflower Salad
Category: salad
By Natalie Escue

A nice crunch in this salad, real bacon bits, diced broccoli, cauliflower, shredded sharp Cheddar cheese and onion are tossed with a yummy, sweet, and tart dressing and chilled. Be prepared to give this recipe to everyone when taking it to a covered dish gathering. It is the hit of the party at every gathering I've taken it to! It is very addicting! Enjoy!

Ingredients:
5 slices bacon, or more to taste
1 head fresh broccoli, diced
1 head cauliflower, chopped
¾ cup shredded sharp Cheddar cheese
¼  red onion, chopped
½ cup creamy salad dressing (such as Miracle Whip®)
½ cup white sugar
2 tablespoons white vinegar

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Stir broccoli, cauliflower, Cheddar cheese, and onion together in a large bowl. Whisk creamy salad dressing, sugar, and vinegar together in a separate bowl until sugar is dissolved; pour over broccoli mixture and toss to coat. Refrigerate salad for at least 30 minutes. Stir crumbled bacon into salad just before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 8 servings

Calories: 199.3
Fat: 10.1 g
Saturated fat: 3.6 g
Carbohydrates: 21.3 g
Sugars: 17.1 g
Dietary fiber: 2.8 g
Protein: 7.3 g
Cholesterol: 22.4 mg
Sodium: 357.7 mg
Best Salisbury Steak With Mushroom Gravy


Ingredients:
onions, garlic clove, ground beef, eggs, prepared mustard, Worcestershire sauce, salt, pepper, fresh mushrooms, all-purpose flour, dry red wine, low sodium beef broth

Directions:
Saute half of chopped onion in 1 Tabsp hot oil in medium skillet over medium heat until tender. Add garlic, and saute 30 seconds. Remove from heat and let cool.
Combine cooked onion mixture, beef, and next 4 ingredients, 1/4 teasp salt, and 1/2 teasp pepper. Shape into 6 patties.
Cook patties in remaining 2 Tabsp. hot oil over medium-high heat 3 minutes on each side or until browned. (Do not cook until done]. Remove patties and set aside.
Add remaining onion to drippings in skillet, and saute over medium-high heat until tender; add mushrooms and saute 3 minutes. Whisk in flour, and cook, stirring constantly, 1 minute, whisk in wine, broth, and remaining 3/4 teasp salt and 1/2 teasp of pepper. Bring to a boil, reduce heat to low and simmer stirring occasionally, 5 minutes.
Place patties in lightly greased baking dish, top evenly with gravy.
Bake, covered, at 350 for 25 minutes or until done.
In the summer I make this recipe in my electric fry pan.
Cinnamon Vanilla Milk Shake


Ingredients:
skim milk, vanilla extract, ground cinnamon, ground nutmeg

Directions:
Place the milk, frozen yogurt, vanilla extract, and cinnamon in a blender, and process on medium speed until thick and creamy.
Scrape the sides of the blender during processing as needed.
Divide the shake among 2 tall chilled glasses.
Top each with a tablespoon of the whipped topping and, if desired, a sprinkling of nutmeg.
Enjoy!
Light Cherry Cream Cheese Pie


Ingredients:
9-inch graham cracker crust, reduced-fat cream cheese, vanilla extract, sweetened condensed milk, lemon juice, light cherry pie filling

Directions:
Beat softened cream cheese until smooth.
Beat in the vanilla extract, then the condensed milk and the lemon juice., blending well after each addition.
Pour into a prepared pie shell.
Chill for 3 hours, until firm.
Top with light cherry pie filling. Chill until serving time.
Slow Cooked Beef in Pasta Sauce


Ingredients:
beef, olive oil, onions, garlic cloves, crushed tomatoes, tomato paste, red wine, mixed herbs, mixed spice, brown sugar, cooked pasta

Directions:
Trim excess fat from beef and season with black pepper.
Heat the oil in a heavy based pan and cook the onion and garlic until tender-about 5 minutes. Remove.
Add the beef to the pan. Turn, browning well all over.
Add the remaining ingredients (except the pasta] and stir to combine. Bring to the boil, then reduce heat to a simmer.
Cover and cook for 2 1/2 hours then remove meat to a warmed covered plate.
Increase heat under sauce and cook without a lid for 15 minutes or until reduced to a sauce consistency. Season with more black pepper if you wish.
Slice the meat and return to the sauce; serve over genrous portions of cooked pasta.
Lemon and Anise Biscotti


Ingredients:
anise seed, granulated sugar, lemon zest, all-purpose flour, ground coriander, baking powder, salt, unsalted butter, eggs

Directions:
Make sure there is a rack in the middle slot of the oven. Preheat oven to 350 degrees F. Butter 1 large nonstick baking sheet & have 1 ungreased baking sheet ready.
Toast almonds on the ungreased baking sheet for 10 minutes, or until golden brown.
In a small skillet, toast the aniseed, shaking the pan, over medium heat for 3 minutes or until fragrant.
Process sugar & zest in a food processor until zest is finely ground.
In a medium bowl, whisk together the flour, coriander, baking powder & salt.
In a medium bowl with an electric mixer, beat butter & suger mixture together, beginning on low speed & increasing to medium-high, until combined well.
Add the eggs, one at a time, beating well after each addition, then reduce the speed to low & add flour mixture & aniseed, beating just until blended.
With a rubber spatula, stir in the almonds.
Halve the dough & place both portions on the buttered baking sheet.
Quickly form each piece into a 12:x1" log, & place them at least 3 inches apart on the buttered baking sheet, then smooth the 2 logs with dampened fingers.
Bake for 35 minutes, turning the baking sheet once, or until logs are golden brown & beginning to crack on top.
Let cool on the baking sheet for 10 minutes, then transfer logs to a cutting board & with a sharp knife, cut each log into 1/8-inch slices.
Arrange slices on the same baking sheet & return to the oven.
Bake for about 16 minutes, turning the cookies over halfway through the baking, until crisp & golden brown on both sides.
Let cool on a wire rack, then store in an airtight container for up to 1 month.
Tiny Pecan Tarts
Category: desserts
By Sandy Greathouse

These are so easy and melt in your mouth!  My brothers request these every year for the Holidays, as well as my family.

Ingredients:
1 cup butter
6 ounces cream cheese, softened
2 cups all-purpose flour
4  eggs
3 cups packed brown sugar
4 tablespoons melted butter
1 pinch salt
1 teaspoon vanilla extract
1 cup chopped pecans

Directions:
To Make Pastry:  Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell. To Make Filling:   Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned.

Yields: 4 dozen

Calories: 295.8
Fat: 16.3 g
Saturated fat: 8.2 g
Carbohydrates: 35.8 g
Sugars: 27 g
Dietary fiber: 0.7 g
Protein: 3.2 g
Cholesterol: 64.2 mg
Sodium: 108.7 mg
Easy Delicious Baked Beans


Ingredients:
bacon, Heinz Chili Sauce, onions, brown sugar, garlic powder

Directions:
Set oven to 350 degrees.
Grease a casserole dish (use any size to hold the beans].
Mix all ingredients in a large bowl, then transfer to prepared casserole dish.
Bake uncovered for about 1 hour.
Almond Joy Muffins


Ingredients:
all-purpose flour, sugar, baking powder, salt, egg, milk, honey, vanilla extract, unsalted butter, sweetened flaked coconut

Directions:
Preheat the oven to 400 degrees. Grease or line baking tin.
Spread the almonds out on a cookie sheet and toast for 5 minutes, or until golden and fragrant, stirring occasionally.
Transfer nuts to a large plate and cool for 5 minutes.
Pour 1/2 cup of the almonds into a food processor or blender. Pulse 5 or 6 times until finely ground. Do not grind nuts to a paste.
Transfer ground nuts to a medium sized bowl. Add flour, sugar, baking powder, and salt. Set aside.
Whisk the egg, milk, honey, vanilla, and almond extract in a bowl for about a minute.
Whisk in the oil and butter until well combined.
Stir in the remaining almonds, coconut, chocolate chips, and flour mixture just until thoroughly combined.
Fill the muffin tins 3/4 full and bake for 20 minutes.
Cool for 10 minutes in the pan, and 5 minutes on a rack.
Cajun Potato Soup


Ingredients:
canola oil, flour, onion, green onion, celery, paprika, potatoes, water, garlic, ham hock, smoked sausage, sour cream, cheddar cheese

Directions:
In a dutch oven or other large pot, cook the oil and flour, stirring constantly of course, over medium heat until you have a light roux.
About 10 minutes.
Add the onions, celery and paprika, combining well.
Cook until the veggies are soft, 5 minutes or so.
Add all remaining ingredients except sour cream, and simmer over low heat for 2 hours.
Shortly before serving, add the sour cream and simmer until heated thoroughly.
Serve, topped with a little grated cheese if desired.
Italian Limoncello Cocktail


Ingredients:
lemons, vodka, tonic water

Directions:
Wash 4 unwaxed lemons in hot water.
Dry the lemons and cut 10 thin strips from the rind to garnish the cocktails.
Mix together the 14 oz Limoncello and 7 oz Vodka.
Add some ice cubes to 10 champagne glasses.
Divide the Limoncello-Vodka mixture between the 10 champagne glasses.
Top off each glass with the Tonic water. In this step, you can determine the strength of the cocktail. For a stronger cocktail, add less tonic. For a weaker cocktail, add more tonic.
Garnish with the lemon strip.
Serve with a straw. Enjoy!
Sourdough Bread I
Category: bread
By Becky Richardson

Sour dough bread that takes time to prepare, but worth the wait!!

Ingredients:
1 cup sourdough starter
1 ½ cups warm water
1 ½ teaspoons salt
½ cup white sugar
½ cup corn oil
6 cups bread flour

Directions:
Mix sugar, corn oil, salt, water, and 1 cup of sourdough starter together in a large bowl.  Sift the flour and add to the mixture.  Grease or oil the dough.  Place the dough in an oiled bowl, cover, and let rise overnight. The next day, knead the dough for 10 minutes.  Divide in half, and place into two greased 4 x 8 inch bread pans.  Allow the dough to double in size. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until bread is golden brown and taps hollow.  Turn out to cool on wire racks.

Yields: 2 - 4 x 8 inch loaves

Calories: 234.3
Fat: 6.3 g
Saturated fat: 0.8 g
Carbohydrates: 38.3 g
Sugars: 5.4 g
Dietary fiber: 1.3 g
Protein: 5.8 g
Cholesterol: 0.1 mg
Sodium: 178.1 mg
Yummy Beet Salad With Raspberry Dressing


Ingredients:
beets, mandarin oranges, mandarin orange section, honey, salt, pepper

Directions:
Cut the tops off the beets and boil whole beets until tender -- about 15-20 minutes.  Drain and cut into quarters.  Section the mandarin oranges into small pieces or if using canned, then drain the liquid from the oranges.
Put the quarter beets and mandarin oranges into a medium sized bowl.  Mix the dressing and pour over it.  Mix thoroughly. Best to let this sit for 1/2 to allow the flavours to blend before serving.
Peperoni Ripieni ( Italian Stuffed Bell Peppers With Eggplant)


Ingredients:
eggplants, salt, olive oil, egg, fresh basil, dried basil, bell peppers, mozzarella cheese, water, olive oil

Directions:
Salt out eggplants by adding salt and allow to stand 10 minutes until they sweat.
Wash eggplants again to ensure the bitterness is removed.
Heat enough olive oil in a fry pan and saute the eggplants until they become soft. Sauteing can be done in batches.
Remove eggplants to a food processor and pulse for a few seconds.
Add egg, basil, breadcrumbs, salt and pepper to taste, and mix.
In the meantime, preheat oven to 200°C.
Cut off tops of green peppers and remove seeds.
Arrange bell peppers in a casserole dish with the open part showing.
Distribute the eggplant stuffing mix to the bell peppers.
Top each pepper with mozzarella cheese.
Spray Pam onto the dish and add the water.
Cover with a tight fitting lid or aluminum foil.
Bake 30 minutes or until the peppers are tender.
Buffalo Chicken Dip


Ingredients:
chicken breasts, cream cheese, cheddar cheese, celery rib

Directions:
Cook chicken with hot sauce in medium size saute pan.
Mix together cream cheese and ranch dressing a medium bowl, adding a dash of hot sauce if desired.
Add cheese and dressing mixture to cooked chicken, and reduce heat to low.
Simmer, until creamy and well blended.
Pour until rectangular casserole dish, and sprinkle with cheddar cheese.
Cook at 350 until cheese is bubbly, approximately 25 minutes.
Served best warm, with celery sticks and/or tortilla chips.
Sensational Microwaved Teriyaki Chicken Thighs.


Ingredients:
boneless skinless chicken thighs, soya sauce, white wine, cornstarch

Directions:
Mix soya sauce, chilis, cornstarch and white wine in a glass/pyrex microwave safe bowl.Make sure there are no more cornstarch lumps.
Place washed chicken thighs in bowl and toss with sauce.
Cover bowl with saran wrap and place in microwave on high for 6 minutes.
Carefully remove bowl from microwave and carefully remove saran wrap. Baste chicken with sauce, then recover and microwave again for 4-6 minutes, depending on strength of microwave.
Fishball Linguine


Ingredients:
egg, fresh herb, garlic clove, sea salt, pepper, olive oil, white wine, garlic cloves, lemons, zest of, chilies, parsley

Directions:
In a blender pulse the fish together with the egg until chopped finely but not completely mushed.
Transfer this to a mixing bowl and add the Breadcrumbs, Garlic and Herbs and season with salt and pepper.
Then mix thouroughly and leave to mingle for 10 minutes. The breadcrumbs will now absorb the moisture.
Shape the mixture into Walnut sized balls and cover with cling film.
Refridgerate for an hour to let them firm up.
To make the Fishballs:
drizzle them after they are cooled with some olive oil and swish around to get them all coated.
Then grill them on some grease proof paper under a medium grill, turning occationally for about 10 minutes.
Meanwhile cook the Linguine in salted water for 10 minutes (100g raw pata per person].
For the sauce, heat a wok and pour in the oil, add the garlic and chilli and let it sizzle for a minute, then add the lemon zest and parsley and the linguine. Stir it all together and voila!
Easy Mango Lemonade


Ingredients:
"cold water"

Directions:
Combine ingredients in large pitcher., Stir., Enjoy!
Pepper Medley


Ingredients:
green pepper, orange bell pepper, purple bell pepper, carrot, onion, garlic, brown sugar, sesame seeds, salt

Directions:
Cut the peppers into strips., Peel the carrot and cut into very thin strips., Stir-fry in oil with the onion until the onion becomes translucent., Add the garlic and fry 1 minute longer., Add the brown sugar, sesame seeds and seasonings., Stir-fry for one minute longer., Remove from heat and serve.
Millie's August Pie


Ingredients:
raspberries, half-and-half, egg, sugar, flour, cinnamon, salt

Directions:
Heat oven to 400 degrees F.
Fit piecrust into a 9 inch pie dish.  Place fruit in pie crust and spread evenly.
Combine half and half, egg, sugar, flour, cinnamon and salt in a small bowl and mix until well blended.  Pour over fruit.
Bake for approximately 50 minutes or until center is set.  Cool completely before serving.
Potatoes Romanoff


Ingredients:
potatoes, boiling water, sour cream, scallions, sharp cheddar cheese, salt, pepper, paprika

Directions:
Preheat oven to 350 degrees.
Wash and quarter the potatoes.  Place in a saucepan, cover with boiling water, and cook until tender.  Drain and shred coarsley with a grater.
In a bowl, combine shredded potatoes with sour cream, scallions, 2/3 cup sharp Cheddar cheese, salt, and pepper.  Mix well and transfer to a shallow baking dish or pie plate (9-10 inches].
Sprinkle remaining cheese over top.  Dust with paprika.
Bake, uncovered, at 350 degrees for about 40 minutes, or until golden.
(If you would like to make this ahead of time, just add 10 minutes or so to the baking time if the unbaked potatoes are chilled.].
Naked Eggs Royale


Ingredients:
portabella mushrooms, eggs, smoked salmon, fresh chives, lemon wedge, olive oil

Directions:
A simple how to on poaching eggs.
Fill a saucepan with a couple inches of water. Heat the water on high until bubbles start appearing at the bottom of the pan.
Working with the eggs one at a time, crack the egg into a small bowl or cup. Gently slip the egg into the water (you can use a spoon to push the egg whites closer to the yolk] and turn the hob off.
Add the second egg the same way keeping some distance between the two.
Once both eggs are in, place a lid over the pan and leave for 4 minutes.
The whites should now be cooked with the yolk runny, but note timing can vary depending on size of egg, if they are too cooked reduce the time.
The rest of the dish.
Add oil into a pan over a medium heat, season and sauté the mushrooms. This should take around 8 minutes, turning half way through.
During the last minute, add the spinach to gently wilt them and squeeze in the lemon.
From here, you essentially just pile everything.
Start with the mushrooms, and add the spinach on top.
Layer with the smoked salmon, and gently lift the eggs out the pan using a slotted spoon.
Finish with a sprinkle of chives and cracked black pepper.
Marry-Me Chicken
Category: meat-and-poultry
By thedailygourmet

They say the way to a man's heart is through his stomach, and this chicken dinner is worthy of a marriage proposal!

Ingredients:
1 ½ pounds skinless, boneless chicken breast halves
2 tablespoons butter
3 cloves garlic, minced
½ teaspoon dried oregano
¼ teaspoon ground thyme
½ cup chicken broth, divided
½ pound bacon
1 (16 ounce) package angel hair pasta
1 tablespoon all-purpose flour
½ cup freshly shaved Parmesan cheese
¼ cup whipping cream
¼ cup chopped sun-dried tomatoes
1 pinch red pepper flakes
salt to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book to butterfly. Melt butter in a large, oven-safe skillet over medium-high heat. Add garlic, oregano, thyme. Saute until fragrant, about 30 seconds. Add chicken and cook until golden brown but not fully cooked, 3 to 4 minutes per side. Pour 1/4 cup chicken broth into the skillet. Bake in the preheated oven until chicken is no longer pink in the centers and juices run clear, about 15 minutes. Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 5 minutes; chop. At the same time, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm. Remove skillet from the oven and transfer chicken to a plate, reserving juices in the skillet. Keep chicken warm and place skillet on the stovetop. Whisk flour into the skillet over medium heat. Add remaining chicken broth, Parmesan cheese, and whipping cream. Whisk until combined. Add sun-dried tomatoes, red pepper flakes, and salt. Add bacon and chicken back into the skillet. Serve on top of hot cooked pasta.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 518.1
Fat: 19.5 g
Saturated fat: 8.4 g
Carbohydrates: 45.2 g
Sugars: 2.4 g
Dietary fiber: 3.1 g
Protein: 39.7 g
Cholesterol: 108.3 mg
Sodium: 798 mg
Mile High Buttery Biscuits


Ingredients:
all-purpose flour, baking powder, cream of tartar, salt, sugar, butter, margarine, egg, milk

Directions:
Preheat oven to 425 degrees F.
With a knife or pastry cutter cut in, flour, baking powder, cream of tartar,.
salt, sugar and margarine. Cut in until it becomes course and crumbly.
Whip together milk and egg with a fork.
Mix with the flour mixture until it forms a soft dough.Add flour if the dough is too sticky.
Important: DO NOT OVER MIX. This will made your biscuit hard if you over mix.
Roll out dough with a rolling pin to about 11/2 to 2 inch thickness.
I use an empty small can of peas opened at both ends (to let the air though] to cut out the biscuits.
Place biscuits on a cookie sheet.
Place cookie sheet in your preheated oven on the very top rack.
Bake for 12 to 14 minutes.
Remove from oven and let stand for 5 minutes.
Stuffed Chicken in a Blue Cheese and Pecan Sauce


Ingredients:
pecans, spring onions, garlic cloves, lemon juice, lemon, butter, butter, plain flour, milk, dry white wine, blue cheese, pecans, watercress, plain yogurt, lemon wedge, watercress

Directions:
Pound the chicken to 6 mm in thickness.  Cut a slit in the side of each escalope to form a pocket. Season the inside of the pocket with salt and pepper.
Mix the remaining stuffing ingredients together and spoon into the pickets, pressing in with the back of a spoon.
Cook in a pan until the chicken is cooked through.
Meanwhile, melt the butter for the sauce in a pan and add the flour. Cook for 1 minute and gradually stir in the milk and wine. Bring to the boil until the sauce thickens.
Add the cheese, pecans, watercress and yoghurt, and heat gently until the cheese has melted.
Remove the chicken from the steamer and place on a warmed serving plate. Spoon on the sauce and serve garnished with lemon and watercress.
Creamy Potato Soup


Ingredients:
potatoes, onion, milk, dried herbs, paprika, caraway seed

Directions:
Heat oil and sauté the veg until the onion is transparent., Add remaining ingredients and bring to boil., Simmer, covered, for 20 minutes., Liquidise and thin with milk if desired.
Spicy Soy Ginger Salad Dressing.


Ingredients:
brown sugar, soy sauce, red chili sauce, ginger

Directions:
"In a medium bowl, whisk together rice wine vinegar, brown sugar, soy sauce,  Asian red chile sauce (Sriracha], and ginger. Slowly drizzle in 1/4 cup vegetable oil, whisking constantly. Season with salt to taste."
Cinnamon Fruit Salad Under a Cloud of Meringue


Ingredients:
firm bananas, apples, mandarin oranges, honey, cinnamon, lemon juice, sugar

Directions:
Preheat the oven to 450., Slice the bananas and chop the apples., Combine all the fruit in a large oven-proof bowl or casserole., Add the honey through the lemon juice and mix well., Beat the egg whites until they are nice and frothy., Slowly add the sugar while beating., Beat to stiff peaks., Spread the meringue over the top of the fruit, sealing all the fruit inches., Bake for 5-10 minutes or until the top of the meringue is mildly browned., Can be served warm or cold.