xiaoxl/recipe_data huggingface dataset:
Cajun Chicken With Collard Greens


Ingredients:
olive oil, boneless skinless chicken breasts, garlic cloves, red bell pepper, black-eyed peas

Directions:
In a skillet, heat 1 tablespoon oil over medium heat; season the chicken with the blackening seasoning or Cajun seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Cook until browned and cooked through, about 6 to 7 minutes per side; transfer to serving plates.
Meanwhile, heat a second skillet, over medium high heat with 3 tablespoons oil; add garlic, red pepper, cook, tossing frequently, until softened about 2 to 3 minutes.
Add the collards, 3/4 teaspoon salt, 1/4 teaspoon pepper and cook, tossing, until collards are just tender, 5 to 7 minutes.
Stir in black eyed peas and cook until heated through, 1 or 2 minutes more.
French Bread Pudding


Ingredients:
milk, eggs, sugar, pure vanilla extract, dried cherries, heavy cream

Directions:
Cut bread in 1-inch cubes and place in a bowl. Pour milk over it; let stand for 1 hour.
Preheat the oven to 325°F Butter the bottom and sides of a 9x13x2-inch oven-to-table baking dish.
In another bowl, beat together the eggs, sugar, and vanilla. Stir this into the bread mixture. Add the dried cherries.
Pour into the prepared baking dish.  Bake on the middle rack of the oven for about 1 hour and 10 minutes, or until golden brown. Cool to room temperature, cover with aluminum foil, and refrigerate overnight.
Remove from the refrigerator 30 minutes before reheating. Reheat, covered with foil, at 325°F for 15 to 20 minutes. Serve warm or at room temperature. Pass a pitcher of cream to moisten.
Gazpacho


Ingredients:
tomato juice, tomatoes, English cucumber, bell pepper, onion, garlic clove, vinegar, olive oil

Directions:
In blender, reduce all ingredients in a creamy and homogeneous puree.  Add salt and pepper.  Put in fridge 1 hour or all night.  Adjust seasonings.
Serve this soup cold in bowls or mugs.  Sprinkle with a little bit of olive oil.
If wanted, garnish with a small spoon of creme fraiche or plain yogurt.
This gazpacho can be frozen.
You can grill the veggies on the bbq.  Let cool and peel the bell pepper.  And then follow the directions --
You can use red onion or green onion instead of the onion.
Ken's Corn Chowder


Ingredients:
butter, onions, flour, ham hocks, frozen sweet corn, ham slices, habanero peppers, Cheese Whiz

Directions:
Melt butter in bottom of stock pot. Saute onions and peppers until tender.
Add flour. Stir.
Add chicken stock and ham hocks. Bring to boil.
Simmer for 3-4 hours.
Add corn, ham, cheese soup and cheese whiz.
Heat through.
***Corn and ham can be adjusted to taste. These do not need to be exact amounts***.
Buffalo Chicken Taquitos
Category: meat-and-poultry
By Stacey

Super easy and extremely good. I found a recipe online that was similar, but it had too many ingredients. I simplified it and now it can be made mostly in the slow cooker.

Ingredients:
3  skinless, boneless chicken breasts
1 cup chicken broth
1 pinch paprika, or to taste
salt and ground black pepper to taste
¾ cup Buffalo wing sauce (such as Frank's® RedHot)
1 (4 ounce) package cream cheese, softened
1 (1 ounce) package ranch dressing mix
10 (6 inch) flour tortillas
½ cup shredded Cheddar-Monterey Jack cheese blend
2 tablespoons peanut oil

Directions:
Place chicken breasts into slow cooker; pour in chicken broth. Season with paprika, salt, and pepper. Cook on Low until chicken is tender, about 4 hours. Drain broth; shred chicken with 2 forks in the slow cooker. Add Buffalo sauce, cream cheese, and ranch dressing mix; stir until well mixed. Cook on low until flavors are blended, about 1 hour. Preheat oven to 425 degrees F (220 degrees C). Spoon chicken onto the tortillas and sprinkle cheese on top. Roll up and place seam-side down on a nonstick baking sheet. Brush all sides of taquitos with oil. Bake in the preheated oven, turning every 5 minutes, until slightly browned, about 15 minutes.

Prep time: 15 mins
Cook time: 5 hrs 15 mins
Total time: 5 hrs 30 mins
Yields: 10 taquitos

Calories: 492.1
Fat: 24.3 g
Saturated fat: 9.9 g
Carbohydrates: 42.8 g
Sugars: 1.3 g
Dietary fiber: 2.1 g
Protein: 24.8 g
Cholesterol: 73.6 mg
Sodium: 1994.8 mg
Sweet and Sour Meatballs (Oriental Sweet and Sour  Meatballs)


Ingredients:
ground beef, ground pork, white sugar, black pepper, dried ginger, soy sauce, tapioca starch, cornstarch, onion, water chestnut, white vinegar, white sugar, tomato paste, tapioca starch, cornstarch, water, pineapple chunk, green pepper, carrot

Directions:
In large mixing bowl combine and mix: ground meat, sugar, black pepper, dry ginger, soy sauce, the tapioca or cornstarch, minced onion and(the water chestnuts if using].
Knead above for at least two minutes to insure proper marination, form into even sized balls.
Fry in oil and drain (I never fry my meatballs, I put them on a cookie sheet and bake at 350 for about twenty minutes or until done.].
Meanwhile make the Sweet and Sour Sauce: in sauce pot on medium heat whisk together vinegar, sugar, tomato paste, the tapioca starch or cornstarch, the cup of water (or water/pineapple juice mix] Bring to boil stirring while cooking. (I find using a whisk to stir works very well].
When mixture reaches boiling point add the meatballs and heat through.
Add the carrots, peppers and pineapple chunks and cook until vegetables are 'just done'. Do not overcook.
NOTE: This can be made ahead and refrigerated. It can then be quickly reheated in the microwave and kept hot in a Crockpot. This freezes well.
I also find cooking the carrots separately and then adding, assures they don't get overcooked.
Gulab Jamun
Category: world-cuisine
By COOLGUTS

This is a traditional Indian dessert.  Spongy milky balls soaked in rose scented syrup. Delicious with fresh cream, Kulfi, ice cream etc. To make it even more fancy, sprinkle gold-leaf on top of each serving.

Ingredients:
1 cup dry milk powder
3 tablespoons all-purpose flour
2 tablespoons ghee (clarified butter), melted
½ teaspoon baking powder
½ cup warm milk
1 tablespoon chopped almonds  (Optional)
1 tablespoon chopped pistachio nuts  (Optional)
1 tablespoon golden raisins  (Optional)
1 pinch ground cardamom
1 quart vegetable oil for deep frying
1 ¼ cups white sugar
7 fluid ounces water
1 teaspoon rose water
1 pinch ground cardamom

Directions:
In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes. In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside. Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly. Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 20 balls

Calories: 143.5
Fat: 7.9 g
Saturated fat: 2.5 g
Carbohydrates: 16.8 g
Sugars: 15.6 g
Dietary fiber: 0.2 g
Protein: 2.2 g
Cholesterol: 10 mg
Sodium: 40.3 mg
Chicken Breasts With Oriental Orange Glaze


Ingredients:
boneless chicken breast halves, butter, cornstarch, mustard, orange marmalade, soy sauce

Directions:
Melt butter in a large saucepan over high heat.
Brown chicken breast quickly, then turn the heat down to medium and cook until juices run free of pink (about 20 minutes].
Turning the chicken often to prevent burning.
Mix cornstarch, mustard, orange juice and soy sauce in a small bowl.
When chicken is fully cooked, place on a heated platter or in a low oven to keep warm.
Discard the oil left in the saucepan.
Add the orange mixture to the saucepan and heat to boiling over medium heat, stirring constantly, and boil through until thickened.
Pour over chicken breasts.
Blueberry and Lemon Shortbread Crumble Bars


Ingredients:
unsalted butter, plain flour, cornflour, icing sugar, lemon, zest of, salt, unsalted butter, plain flour, light brown sugar, oats

Directions:
Preheat the oven to 180C/350F and grease and line an 8x8 inch square pan.
Place the butter, flours, icing sugar, lemon zest and salt into a large bowl or the bowl of your stand mixer.
Mix on med-high for 2-3 minutes until you have a crumbly mix, with no large lumps of butter. This dough will not come together like a normal dough, that's fine!
Tip the shortbread into your greased pan. Spread and level with a spatula/the back of a wooden spoon.
In a separate, medium sized bowl, place the 1/2 stick of butter, flour, sugar and oats.
Mix together with your fingers, until the mix resemble bread crumbs. Some larger lumps are fine. Leave to one side.
Place the blueberry jam into a small heatproof bowl and heat for 10-15 seconds. This just makes it easier to spread.
Pour over the shortbread and spread until level. Leave a small 1/2 inch gap around the edges.
Sprinkle the jam layer with the crumble mix, it's fine if there are a few gaps.
Place in the oven for 35-40 mins until the top is lightly browned, the jam is bubbling and an inserted skewer into the middle comes out piping hot.
Leave to cool completely in the pan.
Once cooled, slice into 9-12 bars. Bars will keep in an airtight container, at room temperature for 3 days.
Honey Mustard Salad Dressing


Ingredients:
mayonnaise, cider vinegar, prepared mustard, honey, sugar, onion, fresh parsley, salt, pepper

Directions:
In a small bowl, combine the mayonnaise, vinegar, and mustard., Add honey, sugar, onion, parsley, salt and pepper., Slowly add oil while mixing briskly with a wire whisk.  Refrigerate.
Fantastic Apricot Muffins


Ingredients:
boiling water, sugar, butter, margarine, sour cream, all-purpose flour, baking soda, salt

Directions:
Soak apricots in boiling water for 5 minutes.
In a large mixing bowl, cream sugar and butter until fluffy.
Add sour cream; mix well.
Combine dry ingredients; stir into creamed mixture just until moistened.
Drain apricots, discarding liquid.
Fold apricots, orange peel and nuts into batter.
Fill greased or paper-lined muffin tins 3/4 full.
Bake at 400 degrees for 18-20 minutes or until muffins test done.
Cool 10 minutes before removing to a wire rack.
Broccoli Casserole


Ingredients:
onion, eggs, cheese

Directions:
"Pour everything into a large mixing bowl and mix together, except broccoli.  Cook Broccoli for five minutes.  After it comes to a boil, drain and fold into mixture.  Grease casserole dish with butter.  Pour mixture into dish.  Crumble enough Ritz crackers to spread over casserole (use plastic bag to crumble by hand or roll with rolling pin.] Size of casserole dish: 10 inches x 10 inches, 2 ½  inches deep.  Bake at 350 degrees for 45 minutes or until knife comes out clean."
Perfect Crispy Potatoes  (Recipe Courtesy Melissa D'arabian)


Ingredients:
russet potatoes, black pepper, water, unsalted butter

Directions:
Preheat oven to 375 degrees F.
In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.] Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.
Spicy Savory Pumpkin Soup


Ingredients:
vegetable broth, pumpkin puree, dark red kidney beans, corn, green onion, canola oil, garlic clove, onion powder, black pepper, kosher salt, fresh cilantro, ground ginger

Directions:
Rinse and drain the beans and corn, put them aside for now.
Bring the broth to a boil, then reduce the heat.
Meld the pumpkin puree into the broth, stirring well, until completely incorporated.
Stir in the beans.
Add the oil and garlic and incorporate, then lower the heat and let it simmer for a few minutes.
Add the corn and green onion (or the rinsed chiles if you're using those] and stir them in well.
Mix in the dried ingredients and incorporate. Then put in the cilantro.
Raise the heat a little and let it simmer until thick and bubbly, about 15-25 minutes.
Simple Hush Puppies
Category: side-dish
By myka

Simple and easy hush puppies.

Ingredients:
1 quart vegetable oil for frying, or as needed
¾ cup milk
1  egg
2 tablespoons minced onion
1 cup baking mix
1 cup cornmeal
1 teaspoon salt

Directions:
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk milk, egg, and onion together in a bowl. Stir pancake mix, cornmeal, and salt into milk mixture to form a smooth batter. Scoop ping pong ball-sized balls of batter using a small ice cream scoop; drop about 5 scoops per batch into the hot oil. Fry until golden brown, 5 to 6 minutes. Remove hush puppies with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 dozen hush puppies

Calories: 162.3
Fat: 9.8 g
Saturated fat: 1.7 g
Carbohydrates: 16.2 g
Sugars: 1.2 g
Dietary fiber: 0.7 g
Protein: 2.6 g
Cholesterol: 16.7 mg
Sodium: 332.7 mg
Green Chile Pork Posole


Ingredients:
olive oil, onions, celery, garlic cloves, reduced-sodium chicken broth, yellow hominy, mild green chilies, ground cumin, chili powder, cilantro

Directions:
Heat oil in heavy large pot over medium-high heat. Add onions, celery, and garlic. Saute wntil soft, about 7 minutes. Sprinkle pork with salt and pepper. Add pork to pot; cook until no longer pink on outside, stirring often, about 3 minutes. Add 5 cups broth and next 5 ingredients.
Bring to boil, reduce heat to medium-low, and simmer uncovered until meat is tender, broth is reduced to thick sauce, and flavors blend, stirring occasionally, about 1 hour. Thin with additional broth, if desired. Stir in 1/4 cup cilantro. Season to taste with salt and pepper. Divided among bowls, sprinkle with additional cilantro, and serve.
Little-Bitty Coffee-Hazelnut Biscotti


Ingredients:
eggs, sugar, instant coffee, flour, hazelnuts

Directions:
Heat oven to 375 degrees. Line a cookie sheet with foil.
Beat eggs, sugar and coffee granules in a med. bowl with electric mixer until coffee granules dissolve and mixture is thick.
Fold in 1/2 cup flour, nuts and remaining 1/2 cup flour until well blended.
Spoon batter into a gallon size zipper-type plastic bag and snip off a corner to make a 1/2" wide opening (or use pastry bag fitted with a plain 1/2" round tip].
Pipe nine 12" long strips crosswise 1" apart on prepared cookie sheet.
Bake 6-8 min. until strips look dry and spring back when lightly touched. Do not brown.
Remove from oven. (Increase temperature to 400 degrees].
Let cool on sheet  1-2 min.
While still warm, peel 1 strip at a time from foil, place on a  cutting board and with a serrated knife, cut diagonally into 20 slices.
Remove foil from cookie sheet. Scatter slices over ungreased cookie sheet.
Bake 10-12 min., turning slices once with a metal pancake turner, until dry and toasted.
Slide cookies onto countertop to cool completely. Store loosely covered in a cool, dry place up to 1 month.
Best Buckwheat Pancakes
Category: breakfast-and-brunch
By jessica

These are delicious buckwheat pancakes that taste great with some butter and syrup or jam.

Ingredients:
1 cup buttermilk
1  egg
3 tablespoons butter, melted
6 tablespoons all-purpose flour
6 tablespoons buckwheat flour
1 teaspoon white sugar
½ teaspoon salt
1 teaspoon baking soda
3 tablespoons butter

Directions:
In a medium bowl, whisk together the buttermilk, egg, and melted butter. In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated. Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 to 3 servings

Calories: 559.6
Fat: 39 g
Saturated fat: 23.5 g
Carbohydrates: 42.1 g
Sugars: 8.8 g
Dietary fiber: 2.9 g
Protein: 12.8 g
Cholesterol: 189.5 mg
Sodium: 1622.6 mg
Marshall Field's Turkey Salad Oriental


Ingredients:
spaghetti, turkey breast, green onion, carrot, toasted sesame seeds, soy sauce, white vinegar, creamy peanut butter, granulated sugar, ginger, crushed red pepper flakes

Directions:
Cook the pasta to al dente in salted boiling water.
Drain, rinse and cool.
Combine the pasta, turkey, green onions, carrots and sesame seeds in a large bowl.
In a sauce pan, combine the soy sauce, oil, vinegar, peanut butter, sugar, ginger and red pepper flakes.
Heat the mixture til just about to boil, stirring to make sure the peanut butter is completely melted.
Cool.
Pour the cooled dressing over the salad and toss well to combine.
Taste for seasoning, chill or serve at room temperature.
Garnish with sliced green onions if desired.
Packs well.
Pine Bark


Ingredients:
butter, light brown sugar

Directions:
Place crackers on foil lined baking pan.
Melt butter and sugar in saucepan, heat until boiling. Boil for 3 minutes without stirring.
Spread over crackers and bake @ 400 for 7 minutes.
Remove from heat and immediately sprinkle with the chocolate chips. Let stand for 5 minutes and then spread the melted chocolate chips.
Cool and break into pieces.
You could add pieces of Andes Mints on top of chocolate before it cools, to give it a minty flavor.
Best Broccoli Cat Cora Ever Ate


Ingredients:
broccoli, garlic, chile, lemon, olive oil, salt

Directions:
Break down broccoli into florets  sauté in a splash of olive oil preferably in a cast iron skillet.  When broccoli just begins to brown add garlic and more oil if needed.  Sauté a minute or so then add the Calabrian chilies. You can use other spicy peppers but the ones from Calabria have a nice nuanced spiciness.  Hit it all with somew  salt.     Let the flavors meld and add the lemon zest.  Top with julienne lemon peel if desired.  Enjoy.
Note.  I use the crushed Calabrian chilies    It comes ina jar with oil.
Mama's Fab-u-lous Fajitas
Category: world-cuisine
By mrsderrer

My fajitas are finally perfected, it doesn't get any better than this! Fo' sho'! Serve in tortillas with picante sauce or salsa, sour cream, cilantro, and maybe guacamole.

Ingredients:
¼ cup lime juice
¼ cup chopped fresh cilantro
½  jalapeno pepper, seeded and minced
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 ½ pounds beef skirt steak, cut across the grain into 1/2-inch strips
1  yellow onion, cut into 1/2-inch strips
3  red bell peppers, cut into 1/2-inch strips
2 teaspoons vegetable oil, divided, or as needed

Directions:
Whisk lime juice, cilantro, jalapeno pepper, olive oil, garlic, and cumin together in a large glass or ceramic bowl. Add skirt steak, onion, and red bell peppers; toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 30 minutes to 2 hours. Remove steak, onion, and peppers from marinade and shake off excess. Discard remaining marinade. Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Cook and stir steak in hot oil until browned on all sides and still pink in the center, about 3 minutes per side. Transfer meat to a plate, tent with aluminum foil, and let rest for 5 minutes. Heat remaining oil in the same skillet over medium-high heat. Saute onion and peppers in hot oil until just tender but still crisp to the bite, 5 to 6 minutes. Return meat to skillet; cook and stir until heated through.

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 12 servings

Calories: 111.5
Fat: 7.2 g
Saturated fat: 2.2 g
Carbohydrates: 4.3 g
Sugars: 2.1 g
Dietary fiber: 1 g
Protein: 7.3 g
Cholesterol: 17.8 mg
Sodium: 20.2 mg
Cinnamon Carrot Bake


Ingredients:
carrots, butter, white sugar, salt, cinnamon, boiling water

Directions:
Set oven to 350 degrees.
Butter a 1-1/2-quart casserole dish.
Place the sliced carrots in the baking dish.
Mix together the butter, sugar, salt and cinnamon in a heat proof bowl; stir in boiling water; mix to combine.
Pour over the carrots; toss to coat.
Bake for about 45-60 minutes or until the carrots are desired tenderness (the time will vary depending how the thickness of the carrot slices].
King Prawn Spaghetti


Ingredients:
cherry tomatoes, basil leaves, garlic clove, olive oil, sugar snap peas, pasta

Directions:
Cook the pasta according to the cooking instructions and add the peas in at the last minute.
In a pan, heat the oil over a medium to high heat, throw in the garlic, chilli and cook until golden in colour.
Add the prawns and tomatoes cook over a medium to high heat for about 6 minutes until the prawns are cooked.
Drain the pasta with the peas, keeping 2 tablespoons of the water aside.
Toss the hot pasta into the pan with the prawns and turn off the heat. Tear in the basils leaves , add the pasta water and stir.
Finish by seasoning with salt and cracked black pepper, and serve with a side salad.
Brazilian Cheese Bread ( Pao De Queijo )


Ingredients:
water, milk, canola oil, salt, tapioca flour, eggs, parmesan cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C].
Put the tapioca flour in a large bowl. Set aside.
Pour canola oil, water, milk, and salt into a small saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour, mixing with a wooden spoon. Set aside to rest for 20 to 25 minutes.
Stir the cheese and eggs into the tapioca mixture until well combined. The mixture will be chunky. With wet hands, form 1 TBSP-sized balls of the mixture onto an ungreased baking sheet.
Bake in preheated oven until the tops are lightly browned, 20 to 25 minutes.
Enjoy !
Note: The dough can be kept in the refrigerator for up to 3 days in an airtight container. The balls can be frozen and taken to the oven right from the freezer.
Neapolitan Cookies


Ingredients:
flour, sugar, butter, egg, baking powder, vanilla, salt, hazelnut extract, walnuts, pistachios, cocoa powder

Directions:
Line the bottom of a loaf pan with waxed paper.
With an electric mixer combine flour, sugar, butter, egg, baking powder, vanilla, and salt; beat for 3 minutes.
Divide the cookie dough into 3 equal parts.
Part 1: mix in the almond or hazelnut extract and 5 drops red food coloring (this is the pink/red dough].
Part 2: mix in the chopped walnuts or pistachios (this is the white dough].
Part 3: mix in the cocoa (this is the brown dough].
Preheat the oven to 350°.
In the loaf pan, spread each part of the dough one on top of the other, pink, white, and chocolate; cover the pan and refrigerate for at least 4 hours.
After chilling, turn out the dough from the pan and cut loaf lengthwise in half, then crosswise, then cut pieces of dough to make about 15 cookies from each piece.
Bake each batch for 8-10 minutes.
Makes about 60 cookies.