xiaoxl/recipe_data huggingface dataset:
Pickled Red Onions
Category: side-dish
By itsvince

These pickled red onions are easy to make and a great topping for tacos, salads, etc. Keep refrigerated.

Ingredients:
3 cups water
2  red onions, thinly sliced into half-moons
¾ cup white wine vinegar
1 teaspoon sea salt
1 teaspoon white sugar
5  black peppercorns

Directions:
Bring water to a boil in a saucepan. Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar. Repeat twice more to cook onions slightly. Measure vinegar into a bowl. Stir in salt and sugar until dissolved. Add peppercorns. Pour vinegar solution over onions. Seal and shake well. Refrigerate at least 1 hour before serving so that the flavor develops.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 hr 15 mins
Yields: 1 pint jar

Calories: 14.8
Carbohydrates: 3.5 g
Sugars: 1.7 g
Dietary fiber: 0.6 g
Protein: 0.4 g
Sodium: 226.4 mg
Glazed Onions


Ingredients:
boiling onions, butter, molasses, prepared mustard, rosemary, tamari soy sauce

Directions:
Blanch the peeled onions for 5 minutes in boiling salted water.
Drain them, pat them dry and set aside.
Melt the butter in a skillet. Add the remaining ingredients and stir until smooth.
Add the onions and saute on low heat, occasionally basting the onions with the glaze.
Turn the onions over at least once.
After about 10 minutes, the glaze will be somewhat reduced and thickened and the onions golden brown.
Serve immediately.
Cheese Fondue


Ingredients:
swiss cheese, gruyere cheese, cornstarch, garlic clove, dry white wine, lemon juice, cherry brandy, nutmeg

Directions:
In small bowl, coat the cheeses with cornstarch and set aside.
Rub the inside of the ceramic fondue pot with the garlic, then discard.
Over medium heat, add the wine and lemon juice and bring to a gentle simmer.
Gradually stir the cheese into the simmering liquid.
Melting the cheese gradually encourages a smooth fondue.
Once smooth, stir in cherry brandy, mustard and nutmeg.
Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot and enjoy!
Chopped Beef and String Beans (Dow-Jay Ngow-Yok-Soong)


Ingredients:
beef, onion, garlic cloves, string bean, eggs, cornstarch, water, rice

Directions:
Cook the beef until almost browned; drain.
Add onion and garlic.
Add the blanched string beans; cover cook for 5 minutes.
Add the beaten eggs; cook until eggs start to set, stirring constantly.
Blend the cornstarch with water and add to mixture.
Cook until mixture thickens stirring constantly.
Serve with hot rice.
Strawberry Julius Copycat


Ingredients:
strawberry, vanilla extract, water, sugar

Directions:
Blend all ingredients in a blender on high or 1-2 minutes., Serve.
Ramen Noodle Chicken Salad
Category: salad
By Karen

A light chicken salad recipe.

Ingredients:
1 (3 ounce) package ramen noodles
½ cup peanut oil
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 ½ tablespoons white sugar
½ cup diced cooked chicken breast meat
3  green onions, minced

Directions:
Bring 2 cups of water to a boil in a saucepan; add noodles and cook, stirring occasionally, for 3 minutes. Drain. Mix peanut oil, rice vinegar, soy sauce, and sugar together in a bowl. Toss dressing with chicken, noodles, and green onions. Chill for at least 15 minutes before serving.

Prep time: 5 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 servings

Calories: 622.1
Fat: 57.8 g
Saturated fat: 10.2 g
Carbohydrates: 16 g
Sugars: 10.2 g
Dietary fiber: 0.9 g
Protein: 11.6 g
Cholesterol: 26.3 mg
Sodium: 1075.6 mg
Kristina's Atomic Wings Dry-Rub Style
Category: side-dish
By kristinamarie

Dry rub for chicken wings to either bake or grill or fry. They go great with beer, blue cheese dressing and celery. I absolutely love spicy food so if you do too you are in for a treat! If they are too hot for you, milk will help with the heat.

Ingredients:
1 tablespoon ground cayenne pepper
1 tablespoon ground jalapeno pepper
1 tablespoon ground habanero pepper
½ teaspoon dried oregano
½ teaspoon salt
⅛ teaspoon white sugar
⅛ teaspoon ground black pepper
⅛ teaspoon ground cinnamon
12  chicken wings, thawed if frozen

Directions:
Combine cayenne pepper, jalapeno pepper, habanero pepper, oregano, salt, sugar, black pepper, and cinnamon in a small bowl; mix well to make dry rub. Place chicken wings in a large resealable bag or container. Add dry rub mixture to wings; seal container and shake well until evenly distributed. Preheat a grill for medium heat and lightly oil the grate. Cook the chicken wings on the preheated grill, turning occasionally, until the chicken is well-browned and no longer pink, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 1 dozen chicken wings

Calories: 141.3
Fat: 9.2 g
Saturated fat: 2.5 g
Carbohydrates: 1.9 g
Sugars: 0.7 g
Dietary fiber: 0.7 g
Protein: 12.6 g
Cholesterol: 38.6 mg
Sodium: 234.5 mg
Pasta With Tomatoes, Capers, Olives and Breadcrumbs


Ingredients:
extra virgin olive oil, garlic cloves, hot red pepper flakes, diced tomatoes, capers, green olives, black olives, spaghetti, fresh parsley, parmesan cheese

Directions:
1. Combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard (or use as a garnish later], then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.
2. Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.
3. Meanwhile heat water to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.
Backyard Taco Dip


Ingredients:
cream cheese, salsa, green pepper, cheddar cheese

Directions:
Ensure cream cheese is at room temperature., Whip in a large bowl until smooth., Mix in salsa., Add in peppers and cheddar., Serve with taco chips.
Sauteed "Breaded" Mushrooms


Ingredients:
fresh white mushrooms, butter, margarine, salt, black pepper, garlic powder, dried parsley flakes

Directions:
In skillet over medium heat, melt butter.
Add sliced mushrooms and seasonings, except for bread crumbs.
Saute mushrooms, stirring often, until mushrooms become tender, about 5 min.
Add bread crumbs and coat mushrooms evenly; cook, stirring for 2-3 min.
Serve hot.
Yummy Chicken Parmesan Sandwiches


Ingredients:
butter, mozzarella cheese, olive oil, garlic, basil, oregano, onion powder, pepper, salt, tomato paste, tomato sauce, boneless skinless chicken breasts, egg, salt, pepper, butter

Directions:
1. In a small sauce pan, brown garlic, basil, oregano, onion powder, pepper and salt in olive oil. Add tomato sauce and tomato paste. Mix and cover. Let simmer 1 1/2 hours.
2. When sauce has simmered for 1 hours, salt and pepper chicken and dip in egg then in breadcrumbs. Melt some butter in skillet over medium-high heat. Cook chicken in butter. Cover while cooking.
3. When chicken is close to finished, butter 4 slices of bread. I make white bread in breadmaker- it is easy and delicious. You can use whatever kind you would like, but I recommend thick bread.
4. Remove chicken from skillet. Wash out and put back on stove over medium heat. Place one two pieces of bread with butter side down. Put one slice of mozerella cheese over each slice. Put chicken on top of cheese. Pour some sauce over chicken. Place second slice of cheese on top of sauce. Cover with other slice of bread, butter side facing up.
5. From here, cook like a grilled cheese. Press down to smush and flip when browned to your liking.
6. Enjoy your sandwiches! I serve with fries. Picture shows half a sandwich.
Easy Chicken Salsa Wraps (Stove Top or Crock Pot)


Ingredients:
boneless chicken breast halves, salsa, black beans, burrito-size flour tortillas, sour cream, black olives

Directions:
Crock Pot Directions:
Spray sides of crock with non-stick pan spray.
Throw chicken breasts in crock pot and top with jar of salsa.
Cover and cook on low for 6 - 8 hours.
30 minutes before serving, shred chicken with a fork and add 1/2 of the black beans, rinsed and drained.
Place the other 1/2 of the beans in a food processor make a paste.  Stir in to the sauce to thicken.
Cover again until heated through.
Warm the tortillas (microwave for 1 minute or in a warm non-stick skillet].
Divide the chicken mixture between the tortillas, add cheese and roll up.
Add a dollop of sour cream and a few black olive slices for garnish if desired.
Stove Top Directions:
Thaw chicken breasts and slice on the diagonal into 1/4 inch strips.
Brown over medium heat in a large skillet coated with non-stick pan spray.
Pour jar of salsa over chicken and simmer until slightly thickened.
Add the black beans, rinsed and drained.
Warm the tortillas (microwave for 1 minute or in a warm non-stick skillet].
Divide the chicken mixture between the tortillas, add cheese and roll up.
Add a dollop of sour cream and a few black olive slices for garnish if desired.
Hungarian Nokedli (Dumplings)


Ingredients:
eggs, salt, water, all-purpose flour, boiling water

Directions:
Place large pot filled with salted water and bring to boil.
Combine eggs, salt, and water, beating well with whisk.
Add flour, a little at a time.
Add only enough flour to make a soft, sticky dough.
Let mixture rest for about 10 mins.
Beat mixture again.
Using the side of a teaspoon, spoon small amount of dough into boiling water.
Dipping the spoon in the hot water will remove the dough from the spoon (if you have a spaetzel maker, that makes is easier as you want very small noodles].
The noodles are done when they float to the top.
Remove from water with large slotted spoon, and place in colander.
Rinse with cold water.
You may want to make the dumplings in 2 or 3 batches so they dont overcook.
Serve with chicken paprikas.
The dumplings are also nice added to a stew.
You can heat the dumplings in a frying pan with melted butter.
Do not let the dumplings get too brown or crisp.
Italian Stuffed Zucchini Boats


Ingredients:
zucchini, basil, olive oil, ground turkey, onion, garlic cloves, parsley, salt, black pepper, mozzarella cheese, parmigiano-reggiano cheese, panko breadcrumbs

Directions:
Preheat the oven to 375 degrees F.  Measure one cup of marinara sauce and set aside.
Trim the ends from the zucchini and slice them in half lengthwise.  Using a teaspoon, scrape the inside of the zucchini forming a cavity, being careful not to cut through.
Place the zucchini boats in a 9 x 13" baking dish and add a cup of water.  Cover with foil then bake for 20 minutes or until just slightly fork tender.  Remove from oven, remove foil and set aside to cool slightly.
While the zucchini is cooking, add the olive oil to a skillet and place over medium heat.  Add the ground turkey, onions, peppers, and garlic to the pan, and stir until fully combined. Cook, stirring to break up the ground turkey as it cooks.  Cook until the meat is cooked and the vegetables have softened.  If there is too much grease, drain off as much as possible. and return skillet to the heat.
Add the remaining 2 cups marinara sauce, parsley and spices and simmer over low heat for 15 minutes.  Taste and adjust the spices if necessary.
Remove the zucchini from the baking dish and drain off the water. Pour the 1 cup marinara on the bottom of the dish and place the zucchini on top of the sauce.
Fill the zucchini cavities with the meat sauce.  If you have extra, add it around the zucchini or save it to enjoy with pasta another day. Cover the dish with foil and bake for 20 minutes. or until zucchini is fork tender.
Remove dish from oven and set the oven to broil.  Remove the foil then sprinkle the mozzarella cheese, then the parmigiano-reggiano cheese, and then the breadcrumbs evenly over the six zucchini boats.
Place dish in the oven and broil for approximately 2 minutes, with the door open, until the cheese has melted and golden in colour.
*I used my Basil Tomato Sauce Recipe #447975.
Sweet N Spicy Crock Pot Barbecue


Ingredients:
boneless pork loin, garlic powder, black pepper, salt, red pepper flakes, onion, ketchup, tomato sauce, garlic powder, brown sugar, honey, Worcestershire sauce, barbecue sauce, apple cider vinegar, black pepper, cayenne pepper

Directions:
Trim most of fat from pork loin, and place in crock pot, fat side up.
Sprinkle with garlic powder, pepper, salt, and red pepper flakes.
Top with onion.
Cook on high for 45-60 minutes.
Switch to low.
Cook on low for about 4 1/2 hours.
Mix all sauce ingredients together.
Separate pork loin into big chunks.
Pour sauce mixture into crock pot, making sure to mix in juices from pork loin.
Cook for one more hour, then shred pork with two forks.
Barbecue can be left simmering for another 2 hours on low, or switched to"keep warm" setting instead.
Serve on buns.
Thai Mussamun Curry With Chicken, Potatoes, and Peanuts


Ingredients:
unsweetened coconut milk
curry paste
Mussamun Curry Paste (Also Spelled Massaman]
chicken breasts
potato
onion
cinnamon sticks
fish sauce
light brown sugar
dark brown sugar
tamarind juice
salt
lime juice

Directions:
Open 1 can of coconut milk and use a fork to stir the contents until smooth and well combined. In a 6-quart saucepan or Dutch oven, bring 1/2 cup of the stirred coconut milk to a boil over medium-high heat. Add the curry paste and cook 1 minute, stirring and mashing the paste into the coconut milk. Add the chicken and cook 2 minutes, stirring often, until the chicken begins to change color. Add all the remaining coconut milk, fish sauce, sugar, tamarind liquid and salt and bring to a boil.
Reduce the heat to maintain a simmer and cook 15 to 20 minutes, until the potato is tender and the chicken is cooked through. Add 2 tablespoons of the lime juice and stir well. Taste and add more, if desired. Remove from the heat and let stand 10 minutes. Transfer to a serving bowl, removing and discarding the cinnamon sticks, or leaving them in as a traditional garnish not to be eaten. Serve hot or warm.
Peanut Butter Bubbles


Ingredients:
"crunchy peanut butter"

Directions:
COMBINE melted chocolate and peanut butter in a large bowl until smooth., ADD the rice bubbles and coconut and mix until well combined., PLACE tablespoons of mixture onto a foil lined tray. Refrigerate until set.
French Chocolate


Ingredients:
light corn syrup, water, vanilla, milk

Directions:
In the top of a double boiler, over very hot but not boiling water, melt the chocolate chips with corn syrup and water.
Stir constantly until the mixture is smooth and melted completely.
Stir in vanilla and chill mixture.
Beat the cream until stiff.
Fold in the chilled chocolate mixture.
Refrigerate until use.
Heat milk until hot but not boiling.
To serve fill cup 1/3-1/2 full of cream and top with milk.
Stir to blend.
Eufs En Meurette


Ingredients:
eggs, butter, red wine vinegar, chives, parsley, pistachio nut

Directions:
Bring fresh cream to a boil in a small saucepan,remove from heat and season with salt and pepper. Add vinegar and set aside.
Take six ramekin dishes( i use the small ones that hold about 150ml].
coat the inside with butter.
crack 2 eggs into each dish(dont break the yolk] and put the ramekins into a flat bottom ovenproof dish or tray,pour hot water into the tray until it comes halfway up the side of the ramekins.and cook in a 200c oven . watch the progress of the cooking carefully; The eggs will be cooked when the whites have become opaque and the yolks are still liquid.(cook longer if you like them well done]. remove from oven and top with sauce,parsley and nuts.
Another way to serve this is let the ramekins cool enough to handle then carefully turn the eggs onto a plate and chill. when cold cover with sauce and nuts and serve with salad and toasted bread.
Ugandan Vegetable Casserole


Ingredients:
onion, eggplant, garlic clove, fresh spinach, frozen chopped spinach, zucchini, tomatoes, salt, black pepper

Directions:
In a large frying pan, heat oil over medium-high heat for 4 to 5 minutes.
Add onions to pan and stir-fry for 2 to 3 minutes. Continue to add vegetables to pan in order listed, stir-frying each 2 to 3 minutes before adding the next.
Stir in salt and black pepper. Cover pan, reduce heat to low, and simmer 10 to 15 minutes or until vegetables are tender.
Serve immediately.
Pomberrytini


Ingredients:
pomegranate juice, cranberry juice, vodka

Directions:
Place everything except the orange slices in a cocktail shaker., Shake until well mixed and well chilled., Pour into martini glasses and float an orange slice in each glass.
Jay's Signature Pizza Crust
Category: bread
By JASON SHARP

This recipe yields a crust that is soft and doughy on the inside and slightly crusty on the outside. Cover it with your favorite sauce and topping to make a delicious pizza.

Ingredients:
2 ¼ teaspoons active dry yeast
½ teaspoon brown sugar
1 ½ cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 ⅓ cups all-purpose flour

Directions:
In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 50 mins
Yields: 1 giant pizza crust

Calories: 119.4
Fat: 2.1 g
Saturated fat: 0.3 g
Carbohydrates: 21.6 g
Sugars: 0.2 g
Dietary fiber: 0.9 g
Protein: 3.1 g
Sodium: 156.7 mg
Strawberry Soup


Ingredients:
fresh strawberries, sour cream, half-and-half cream, granulated sugar, brandy, vanilla extract

Directions:
Wash & hull strawberries, then put the berries & the rest of the ingredients in a blender & process 45 seconds or until smooth.
Serve in chilled cups.
Crock Pot Ham, Bean & Potatoes


Ingredients:
fresh green beans, ham, baking potatoes, onion

Directions:
"Dice the ham, onion and potatoes. Put everything in the crockpot along with 3 cups of water and season to taste with pepper. Put on low for about six hours."
Turkey Breakfast Tacos


Ingredients:
turkey sausage, eggs, salt, black pepper, cheddar cheese, salsa, flour tortillas

Directions:
In a large non-stick pan, crumble and cook turkey until no longer pink, about 8 minutes.
Remove from pan.
Wipe pan clean with paper towel and reserve for cooking eggs.
Break eggs into a large bowl and whisk until yolks and whites are well blended.
Season with salt and pepper.
Pour eggs into reserved pan and scramble until desired doneness.
In order, top each tortilla with turkey, cheese, eggs and salsa.
Fold and serve.
Sausage Biscuits


Ingredients:
breakfast sausage, Bisquick, cheese, milk

Directions:
MIX TOGETHER USING HANDS., FORM INTO 1 TO 1/2 INCH BALLS., BAKE AT 350 FOR 20 TO 25 MINUTES TILL GOLDEN BROWN., EAT AND ENJOY.
Gnocchi With Arugula, Morels, and Taleggio


Ingredients:
butter, garlic cloves, morels, arugula, taleggio, arugula leaf

Directions:
Melt butter in a saucepan over med heat. Add garlic and chili flakes, cook 2 min, until garlic is fragrant but NOT brown.
Add mushrooms and desired amount of salt and pepper, cook until mushrooms are beginning to soften.
Add gnocchi, cover and cook 3 minutes.
Uncover, add arugula, and cook 2 more minutes.
Stir in shredded taleggio before serving, garnish with arugula leaves.
NOTE: some packaged gnocchi says you must boil them, but most cook beautifully using this method.
Potato & Cheese Dinner (For Babies)


Ingredients:
olive oil, onion, potato, milk, water, cheddar cheese

Directions:
Heat oil in a small saucepan over medium heat.
Fry onion until soft, about 5 minutes. (If using dry minced onion, add with potato].
Add potato & heat 1 minute.
Add milk & water, stir to mix.
Cover & simmer, stirring occasionally until potatoes are soft, about 15 minutes.
Remove from heat & stir in cheese until melted.
Puree, adding water as needed.
Homemade Pumpkin Bread


Ingredients:
pumpkin puree, eggs, skim milk, brown sugar, all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, pumpkin pie spice

Directions:
Preheat oven to 350°F
Grease and flour a 9x5 bread pan.
Mix together Pumpkin, Eggs, Oil, Milk and Sugar until well blended.
Whisk together Flour, Baking Soda, Baking Powder, Salt, Cinnamon, Nutmeg, and Pumpkin Pie Spice in a separate bowl.
Stir the dry ingredients into the pumpkin mixture.
Pour into bread pans.
Bake for 45-55 minutes. Bread is done when inserted toothpick comes out clean.
Healthier Banana Banana Bread
Category: bread
By MakeItHealthy

This recipe was really yummy to start with but I was looking for something a little healthier so I replaced some butter with non-fat yogurt and I eliminated the salt. It is super moist and tastes great.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¼ cup butter
⅛ cup nonfat plain yogurt
¾ cup brown sugar
2  eggs, beaten
2 ⅓ cups mashed overripe bananas

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Lightly grease a 9x5-inch loaf pan. Combine flour, baking soda, and salt in a large bowl. Beat butter, yogurt, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in mashed bananas until well blended. Pour banana mixture to flour mixture; stir just to moisten. Transfer batter into prepared loaf pan. Bake in preheated oven until a toothpick inserted into center of loaf comes out clean, 60 to 65 minutes.  Let bread cool in pan for 10 minutes, then turn out onto wire rack to cool completely.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 1 9x5-inch loaf

Calories: 196.1
Fat: 5 g
Saturated fat: 2.8 g
Carbohydrates: 35 g
Sugars: 14.4 g
Dietary fiber: 1.7 g
Protein: 3.8 g
Cholesterol: 41.2 mg
Sodium: 197 mg
Feta and Roasted Bell Pepper Quiche


Ingredients:
shallot, garlic clove, olive oil, eggs, milk, salt, ground black pepper, bell pepper, feta cheese

Directions:
Preheat oven to 375 degrees. In a small skillet saute onion and garlic in a little oil until tender, set aside to cool.
In a medium mixing bowl stir together eggs, milk, salt, pepper, bell pepper, cheese, and the cooked onion and garlic. Pour into pie shell. Bake until a knife inserted into the center comes out clean, 40 to 50 minutes.