xiaoxl/recipe_data huggingface dataset:
Mango Chicken Meal Prep Bowls
Category: meat-and-poultry
By middle_angel21

These coconut-mango chicken meal prep bowls with basmati rice, corn salsa, and an easy mango marinade are a delicious way to prep your lunches for the week! Top with extra cilantro.

Ingredients:
⅔ cup basmati rice
1 cup water
1  mango, peeled and chopped
2 tablespoons olive oil
2 tablespoons lime juice
3 teaspoons honey
1 tablespoon sriracha sauce
2 cloves garlic, minced
1 teaspoon salt
4  skinless, boneless chicken breasts, halved lengthwise
1 (14 ounce) can black beans, drained
1 ½ cups corn
½ cup diced red bell pepper
1 small red onion, diced
¼ cup chopped cilantro
1 tablespoon lime juice
¾ teaspoon salt
¼ cup sweetened flaked coconut
1  avocado, sliced

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Mix mango, olive oil, lime juice, honey, sriracha sauce, garlic, and salt together in a blender until smooth. Place chicken in a shallow bowl and pour 1/2 the sauce on top; marinate chicken for 10 minutes. Mix black beans, corn, red bell pepper, red onion, cilantro, lime juice, and salt together in a bowl for the corn salsa. Grill chicken until no longer pink in the center and juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat. Divide rice among 4 glass meal prep bowls. Add 2 pieces of chicken to each bowl; top with the reserved mango sauce, corn salsa, and coconut. Top with avocado slices, cover, and refrigerate for up to 5 days.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 4 bowls

Calories: 598.5
Fat: 19.7 g
Saturated fat: 4.3 g
Carbohydrates: 74.3 g
Sugars: 15.8 g
Dietary fiber: 14.1 g
Protein: 35.7 g
Cholesterol: 64.6 mg
Sodium: 1644.9 mg
Parslied Egg Noodles


Ingredients:
kosher salt, unsalted butter, flat leaf parsley, fresh ground black pepper

Directions:
Bring a large pot of water to a boil over high heat and salt generously.
Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes.
Ladle 1/4 cup of the noodle cooking water  into a medium skillet. Whisk in the butter bit by bit over low heat, letting each piece melt completely before adding the next, to make a creamy sauce.
Stir in the parsley and season with salt and pepper.
Drain the noodles, toss with the sauce,  and serve immediately. Enjoy!
Bread Machine Swedish Limpa Bread


Ingredients:
warm water, all-purpose flour, salt, canola oil, liquid honey, caraway seed, anise seed, fennel seed, oranges, zest of, active dry yeast

Directions:
Follow bread machine instructions.
I alway watch the bread kneading and mixing, when its in a nice soft round ball, you know that the water to flour is correct.
If its not nice and round but floppy it needs more flour.
If its too hard and dry or mixer is having a hard time, it needs more water.
After cycle ends, remove and cool on rack.
Allow to cool 1 hour before slicing.
Strawberry Crescent French Toast


Ingredients:
eggs, sugar, cinnamon, fresh strawberries, maple syrup, powdered sugar

Directions:
Line a cookie sheet with parchment paper. Preheat oven to 375 degrees.
Open the can of crescent rolls. Unroll each crescent roll onto a cutting board or clean counter. There should be 8 crescent rolls in the package.
Place approximately 1 teaspoon of strawberry preserves onto the short flat end of the crescents, which are triangular shaped. Use a spoon or spatula to spread the preserves down the length of the crescent dough. It does not have to be spread perfectly.
Starting with the flat side of the triangle, roll the dough towards the long pointy end until it is rolled into a crescent shape. The preserves should be inside the crescent. If any preserves leak out, you can dab it away with a napkin or a spoon. Roll up all 8 crescents.
Place the crescents onto the lined baking sheet. There should be about an inch of space between each crescent.
Place the crescents into the oven and bake for 11 to 13 minutes, or until the tops of the crescents are golden brown.
Let the crescents cool. Meanwhile, crack the 2 eggs inside of a medium mixing bowl. Throw away the shells.  Whisk in the sugar and cinnamon until well mixed.
Spray a large frying pan with cooking spray. Heat the pan on a stove top at the medium or medium low setting.
Use tongs to dip the crescents into the egg mixture. Coat the cresents and then place them into the large frying pan. Cook each side of the crescents for 3 to 4 minutes or until the egg coating is cooked. You may need to adjust the temperature if the egg coating is taking to long to cook.
Place the crescents onto 4 plates, if serving four people. Place 3 or 4 fresh clean strawberries on each plate, if desired. Drizzle maple syrup over the crescents. Add a spoonful of preserves next to the cresents, for dipping.
Sprinkle powdered sugar, as much as you like, over the crescents. Serve hot and enjoy!
Peanut Butter Sauce


Ingredients:
ground beef, onion, tomato paste, water, salt, bouillon cube, chili powder

Directions:
In a medium pot, brown ground beef until cooked through.
Add onion, tomato paste and water. Bring to boil and boil, covered, for 5 minutes.
Add peanut butter and boil, uncovered, 5 minutes more. Stir often.
Add salt, bouillon cube and chili powder. Mix well. Let boil about 5 minutes longer without stirring.
Simple White Cake
Category: desserts
By SCOTTOSMAN

This cake was sent home from our children's school. It is the simplest, great tasting cake I've ever made. Great to make with the kids, especially for cupcakes.

Ingredients:
1 cup white sugar
½ cup butter
2  eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ cup milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 12 cupcakes or 1- 9x9 inch pan

Calories: 208.6
Fat: 8.9 g
Saturated fat: 5.3 g
Carbohydrates: 29.4 g
Sugars: 17.3 g
Dietary fiber: 0.4 g
Protein: 3.1 g
Cholesterol: 52.1 mg
Sodium: 141.8 mg
Sweet Potato Cupcakes


Ingredients:
all-purpose flour, baking powder, ground cinnamon, baking soda, salt, butter, sugar, eggs, sweet potatoes, vanilla

Directions:
Preheat oven to 350°F  Line twenty four 2 1/2-inch muffin cups with paper bake cups. Set aside.
In medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
In large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar and beat on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating on low speed after each addition until combined. Add sweet potatoes and vanilla, beating until combined (batter will be thick].
Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan a cool completely.
Place Cream Cheese Frosting in large resealable plastic bag. Cut a 1/4-inch opening in one corner of bag. Pipe frosting on top of cupcakes. Sprinkle with orange peel.
CREAM CHEESE FROSTING: In large mixing bowl beat one 8-ounce package cream cheese, softened, and 2/3 cup butter, softened, with electric mixer on medium speed for 30 seconds. Add 2 tablespoons bourbon or milk and beat until combined. Beat in 8 cups powdered sugar, about 1/2 cup at a time, until smooth and of good piping consistency. (Makes 4 1/3 cups].
Pho Fried Rice


Ingredients:
broth, long-grain white rice, carrot, onion, garlic cloves, egg, green onions, soy sauce

Directions:
1. Bring broth and rice to a boil in large saucepan. Reduce heat to low; cover and simmer until broth is absorbed, about 20 minutes. Remove from heat; let stand 10 minutes. Fluff with fork. Spread evenly on large baking sheet; cover loosely with plastic wrap. Refrigerate until rice is chilled and dry to the touch, about 1½ hours.
2. Heat oil in large nonstick skillet or wok over medium heat. Add carrot, onion and garlic; cook, stirring often, until softened, 2 to 3 minutes. Increase heat to medium-high. Add frozen peas and rice; cook, stirring often, until heated through, 3 to 4 minutes.
3. Push rice mixture to edge of skillet to make well in centre. Add egg to well; cook, without stirring, 1 minute. Break up egg into small pieces with spoon; stir into rice mixture and cook, stirring often, 2 to 3 minutes.
4. Stir in green onions and soy sauce.
Artichoke and Salmon Salad
Category: salad
By stephanie

This creamy and tangy salad is delicious a dip for crackers or crudites! Great for low-carb diets!

Ingredients:
1 (4 ounce) package cream cheese, at room temperature
2 tablespoons chopped fresh parsley
½  lemon, juiced
1 teaspoon Greek seasoning (such as Cavender's®)
1 (2.6 ounce) pouch skinless, boneless pink salmon
1 (14 ounce) can artichoke hearts, drained and chopped

Directions:
Mix cream cheese, parsley, lemon, and Greek seasoning together in a bowl; fold in salmon and artichoke hearts.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 110.6
Fat: 7.5 g
Saturated fat: 4.3 g
Carbohydrates: 6 g
Dietary fiber: 1.9 g
Protein: 5.9 g
Cholesterol: 26.1 mg
Sodium: 422.3 mg
Sesame Japanese Cucumber Salad


Ingredients:
white vinegar, dry mustard, soy sauce, Tabasco sauce, cucumbers, toasted sesame seeds

Directions:
In a small glass bowl (just easier to clean up than plastic] mix together vinegar, sesame oil, mustard, soy sauce and tabasco sauce.
Stir until completely combined.
Thinly slice your cucumbers.
Combine the cucumbers and dressing mixture.
Sprinkle with toasted sesame seeds.
Barley-Stuffed Bell Peppers


Ingredients:
reduced-sodium chicken broth, fresh mushrooms, quick-cooking barley, yellow sweet peppers, green sweet peppers, egg, reduced-fat mozzarella cheese, tomatoes, zucchini, fresh basil, dried basil, fresh rosemary, dried rosemary, fresh rosemary

Directions:
In a medium saucepan combine the broth, mushrooms, and barley.
Bring to boiling; reduce heat.
Simmer, covered, for 12 to 15 minutes or until barley is tender.
Drain thoroughly.
Cut sweet peppers in half lengthwise; remove seeds and membranes.
If desired, precook pepper halves in boiling water for 3 minutes.
Drain on paper towels.
In a medium mixing bowl stir together the egg, 1/2 cup of the cheese, the tomato, zucchini, bread crumbs, basil, rosemary, onion salt, and bottled hot pepper sauce.
Stir in cooked barley mixture.
Place peppers, cut side up, in a 2-quart rectangular baking dish.
Spoon barley mixture into the pepper halves.
Bake stuffed peppers, covered, in a 350 degree oven for 20 to 25 minutes or until filling is heated through.
Sprinkle remaining cheese over the peppers.
Return to oven; bake 2 minutes more.
Carefully transfer peppers to a serving platter.
If desired, garnish with fresh rosemary and dried red chili peppers.
Vegetarian Stuffed Pasta Shells


Ingredients:
pasta shells, eggplant, olive oil, lemon juice, tart apple, red onion, celery, pimiento, capers, pesto sauce, mayonnaise, ground nutmeg, fresh dill

Directions:
For the eggplant:  Preheat oven to 350°F  Lightly grease a baking pan with a little of the olive oil.  Slice eggplant into slices approximately 1/4 inch thick and remove skin.  Lightly dab with lemon juice to discourage discoloration.  Place slices side by side in baking pan, and brush the tops with the remainder of the olive oil.  Sprinkle 1/4 teaspoon of the ground nutmeg over them, and bake for 30-35 minutes.  Remove from oven, allow to cool to room temperature, then roughly slice and/or mash the eggplant into small fragments.
For the shells:  Follow the directions on the box.  Cook a few extra in case some break or adhere to the cookware.  Drain and allow to cool.
Combine the eggplant, olives, apple, onion, celery, pimentos, capers, the rest of the nutmeg, the pesto and dill.
Add one tablespoon of mayonnaise to  the mix.
Stuff the shells; the above amounts should fill approximately 30 shells.
Chill, and serve.
Monkey Salad Dressing


Ingredients:
vinegar, parsley, bell peppers, onion, powdered sugar, salt, dry mustard, cream cheese

Directions:
Place all ingredients in blender or food processor., Whirl until completely smooth., Refrigerate at least one hour prior to serving., Shake well before using.
Mexican Lasagna


Ingredients:
onions, garlic cloves, green peppers, diced tomatoes, salsa, ground cumin, black beans, kidney beans, flour tortillas, corn tortillas, cheddar cheese, sour cream, ground beef

Directions:
Sautee onions, garlic and green pepper in oil until tender.
Add tomatoes (drained], salsa and cumin, bring to a boil.
Simmer for two minutes.
Drain and rinse beans and add to others.  If you are using, add ground beef here.
In a 9X13 pan, layer 1/3 of the bean mixture, then tortillas then 1/2 of the cheese.
Repeat with 1/3 of the beans then tortillas then the rest of the beans and put the remaining cheese on top.
Bake in a 350 degree oven for 35 minutes and serve with sour cream.
Option: Add ground cooked ground beef to the bean mixture for non-vegetarian version.
Anne's Fabulous Grilled Salmon
Category: main-dish
By Esmee Williams

This is a grilled salmon recipe that is used at the Saint Matthew Parish picnic every year in Seattle, Washington. It works well with any cut of salmon for grilling, however we typically use salmon fillets. Use wild sockeye or king salmon.

Ingredients:
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1  lemon, juiced
½ teaspoon grated fresh ginger root
2 tablespoons honey
⅓ cup chopped fresh basil leaves
1 tablespoon finely chopped shallots
1 (3 pound) salmon fillet, with skin

Directions:
Make a pan out of aluminum foil by doubling up layers of foil large enough to hold your fillet. Place the foil onto a cookie sheet. Lay the fillet onto the foil with the skin side down. In a small bowl, stir together the oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil and shallots. Pour over the salmon and let it marinate while you preheat the grill, about 20 minutes. Preheat a grill for medium-low  heat. Slide the foil with the salmon off of the cookie sheet and onto the grill. Cover with the lid and grill the fillet for 10 minutes per inch of thickness, about 20 minutes. Salmon should be able to flake with a fork, but not be too dry. When you serve the salmon, the skin will stick to the foil and your grill will remain clean. Simply slice and use a spatula to scoop the fillet off of the skin to serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 431.6
Fat: 21.8 g
Saturated fat: 3.8 g
Carbohydrates: 8.5 g
Sugars: 6 g
Dietary fiber: 0.9 g
Protein: 48.9 g
Cholesterol: 154.1 mg
Sodium: 277.6 mg
Stroopwafels
Category: world-cuisine
By Marshmallow87

Dutch stroopwafels (translation: molasseswaffles) Foreign people love them, so I translated this Dutch recipe to English.

Ingredients:
4 cups all-purpose flour
1 ⅛ cups butter, melted
¾ cup white sugar
2 (.25 ounce) envelopes active dry yeast
¼ cup warm milk
1  egg
1 ½ cups molasses
1 ⅓ cups packed brown sugar
⅓ cup butter
1 teaspoon ground cinnamon

Directions:
In a large bowl, mix together the flour, melted butter, sugar, yeast, milk and egg. When the dough becomes to stiff to stir, turn out onto a floured surface and knead by hand for a few minutes. Set aside to rise for 45 minutes. To make the filling, heat the molasses, brown sugar, remaining butter and cinnamon in a saucepan over medium heat. Stir to blend, and set aside. Preheat a pizzelle iron. Knead the dough briefly, and divide the dough into 2 inch balls, or a size compatible with your pizzelle iron pattern. Press the balls in the preheated iron, and cook until the iron stops releasing steam, or until the waffles are golden brown. Carefully remove with a knife or spatula, and split in half horizontally (like pocket bread) while they are still warm. Don't wait too long, otherwise they will break. Spread filling on the insides, and put the halves back together.

Yields: 12 servings

Calories: 622
Fat: 23.4 g
Saturated fat: 14.4 g
Carbohydrates: 99.8 g
Sugars: 59.4 g
Dietary fiber: 1.5 g
Protein: 5.7 g
Cholesterol: 75.2 mg
Sodium: 190.3 mg
Beets in Sweet Orange Sauce (Middle East)


Ingredients:
beets, olive oil, reduced-sodium chicken broth, orange zest, brown sugar, fresh parsley, ground ginger

Directions:
Heat oven to 400 degrees F.
Cut beets into fourths.
In an ovenproof 3-quart saucepan, place beets, oil & broth.
Cover & bake 30 to 45 minutes, stirring occasionally, until beets are tender, then remove from oven.
Stir in orange zest, orange juice & brown sugar.
Cook over medium-high heat 5 to 8 minutes, stirring frequently, until sauce is reduced & beets are coated with glaze.
Stir in parsley & ginger & serve.
Whole Wheat Almond Oatmeal Bread


Ingredients:
rolled oats, whole wheat flour, Splenda granular, unsweetened applesauce, baking powder, baking soda, salt, ground cinnamon

Directions:
Combine the rolled oats, whole wheat flour,splenda,baking powder,baking soda, and salt in one bowl. Set aside.
In another bowl beat the egg whites, and then add the applesauce and the almond breeze.
Mix the wet ingredients with the dry ingredients. Mix Well.
Spoon the mixture into a loaf pan that has been sprayed with nonstick spray. You may sprinkle the top with ground cinnamon if you like.
Bake at 425 F for 20-25 minutes.
Enjoy!
yellow birds


Ingredients:
"light rum"

Directions:
mix together and serve over crushed ice., keeps for 1 week in refigerater.
Cranberry Chocolate Scones


Ingredients:
flour, sugar, baking soda, salt, reduced fat margarine, buttermilk, fresh cranberries, chocolate chips, cinnamon, sugar, cinnamon

Directions:
Mix flour, first sugar, baking soda and salt.
Stir in buttermilk and cut in reduced fat margarine.
Mix in cranberries, chocolate chips and first cinnamon.
Gather into a ball, press together and knead 12 times on floured board.
Divide in two pieces.
Grease a very large cookie sheet and push each piece into a large half inch thick circle on the cookie sheet, don't let them touch.
Cut each into 8 triangular pieces with a large kitchen knife, you will need to cut again after baking.
Mix cream, second sugar and cinnamon into a sort of paste, and paint over both circles of dough.
Bake about 20-25 minutes in a 400° preheated oven.
Let cool and cut again into 8 wedges each, following original cut marks.
Pâte â Crêpes (Crêpe Batter)


Ingredients:
water, milk, eggs, salt, flour, butter

Directions:
Put the liquids, eggs, and salt into the blender jar.
Add the flour, then the butter.
Cover and blend at top speed for 1 minute.
If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend for 2 to 3 seconds more.
Cover and refrigerate for at least 2 hours.
The batter should be a very light cream, just thick enough to coat a wooden spoon.  If, after making your first crepe, it seems too heavy, beat in a bit of water, a spoonful at a time.  Your cooked crepe should be about 1/16" thick.
Rub the skillet with a pork rind or a piece of bacon fat or brush it lightly with oil.  Set over moderately high heat until the pan is just beginning to smoke.
Immediately remove from heat and holding handle of pan in your right hand, pour with your left hand a scant 1/4 cup of batter with the middle of the pan.  (I'm left-handed, so I reversed this method.  Sorry, Julia.].
Quickly tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film.
Pour any batter that does not adhere to the pan back into your bowl.  Judge the amount for your next crepe accordingly.
This whole operation takes but 2 or 3 seconds.
Return the pan to the heat for 60 to 80 seconds.
Then jerk and toss pan sharply back and forth and up and down to loosen the crepe.
Lift its edges with a spatula and if the under side is a nice light brown, the crepe is ready for turning.
Turn the crepe by using 2 spatulas or gasp the edges nearest you in your fingers and sweep it up toward you and over again into the pan in a reverse circle or toss it over by a flip of the pan.
Brown lightly for about 1/2 minute on the other side.
This second side is rarely more than a spotty brown, and is always kept as the underneath or nonpublic aspect of the crepe.
As they are done, slide the crepes onto a rack and let cool several minutes before stacking on a plate.
Grease the skillet again, heat to just smoking, and proceed with the rest of the crepes.
Crepes may be kept warm by covering them with a dish and setting them over simmering water or in a slow oven.
Or they may be made several hours in advance and reheated as needed.  Crepes freeze perfectly.
As soon as you are used to the procedure, you can keep 2 pans going at once, and make 24 crepes in less than half an hour.
Pour any batter that does not adhere.
Lentil Soup III
Category: soups-stews-and-chili
By Molly

As a busy college student, I don't have much time to eat, let alone cook.  I've been making this soup for myself my whole college career, since it's a soup my mom made when I was growing up.  This soup is illegally easy and incredibly good for you.  Eat it up!  You can add sliced, shredded, or diced cooked chicken to the soup when it is almost ready.  This soup is delicious, but it can be a surprisingly dull color.  You can make it more attractive by serving it with a thin slice of lemon on top and a sprinkle of chopped parsley or chives.

Ingredients:
2 cups dry lentils
2 quarts chicken broth
1  onion, diced
¼ cup tomato paste
2 cloves garlic, minced
1 tablespoon ground cumin

Directions:
In a large saucepan combine lentils, broth, onion, tomato paste, garlic and cumin.  Bring to a boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes.  Serve with a squeeze of lemon.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 8 servings

Calories: 155.9
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 27.7 g
Sugars: 3.8 g
Dietary fiber: 10.1 g
Protein: 11.5 g
Sodium: 68.9 mg
Horchata
Category: world-cuisine
By Lindsay W

Horchata is a refreshing summer drink.  I learned this recipe a couple years ago from a Mexican coworker, and I was immediately addicted!

Ingredients:
2 quarts hot water
½ cup white sugar
1 ½ teaspoons ground cinnamon
1 cup long grain rice
1 cup milk
ice cubes, for serving

Directions:
Pour sugar, cinnamon, and rice into hot water; stir until sugar dissolves. Cover, and let stand at room temperature for at least 3 hours, but preferably overnight. Stir in milk, then puree with a hand blender, or in batches in a standing blender until the rice resembles fine sand. Strain through several layers of cheesecloth, or through a very fine strainer. Serve over ice.

Prep time: 15 mins
Total time: 3 hrs 15 mins
Yields: 2 quarts

Calories: 149.1
Fat: 0.8 g
Saturated fat: 0.4 g
Carbohydrates: 32.8 g
Sugars: 14 g
Dietary fiber: 0.5 g
Protein: 2.7 g
Cholesterol: 2.4 mg
Sodium: 24.5 mg
Chocolate Salad (PMS Salad)


Ingredients:
"chocolate-covered peanuts"

Directions:
Add everything to a large serving bowl and toss lightly to mix., You may add or take away anything that your chocolate loving heart desires., If your feeling festive, you could use seasonal colored M&M's.