xiaoxl/recipe_data huggingface dataset:
Chilli Chicken With Basil Coconut Cream


Ingredients:
chicken breasts, onion, garlic cloves, fish sauce, chili powder, sugar, coconut cream, coconut milk, fresh basil, fresh coriander

Directions:
Heat oil in a wok or large frying pan, add onion, chilli and garlic, cook until onion is soft.
Add chicken to pan stir-fry until cooked though. Add sauce, cream, chilli powder, sugar (and milk if serving over rice.] A wok gets hotter than a frying pan, you may want to cover and cook a couple of minutes if using a frying pan to make sure chicken is cooked through.
Add basil and coriander toss until hot, serve immediately.
To serve: Serve over jasmine rice garnish with coriander leaf.
Rosemary Roasted Potatoes


Ingredients:
russet potatoes, butter, margarine, shallots, fresh rosemary

Directions:
Preheat oven to 350°F.
Wash potatoes and cut into strips about 1/2 inch thick and 2 inches long.
Heat butter in a nonstick ovenproof skillet large enough to hold potatoes in one layer.
Add potatoes and shallots and sauté over medium heat for 15 minutes, shaking the pan or tossing potatoes every few minutes.
Add rosemary and toss with potatoes.
Bake in oven 10 minutes longer or until they are tender.
Pork Wonton Soup


Ingredients:
celery, scallion, cornstarch, water, soy sauce, fresh ginger, ground pork, carrot, napa cabbage, wonton wrappers, chicken broth, napa cabbage leaf, scallions

Directions:
Add all meat filling and let set for 30 minutes.
Mix the chopped cabbage with the pork.
Method:
Set out ten wonton wrappers on a counter surface.
Place 3/4 teaspoon of the filling in the center of each wonton wrapper.
Have a cup of water handy.
Moisten both index fingers with water.
With a corner pointing up, moisten two adjoining edges of the corner with water.
Repeat with all ten wontons.
Bring the opposite corner up and fold together over the filling to make a triangle.
Run your fingers along edge to seal tightly.
At the bottom,fold the remaining side corners together; moisten and seal tightly.
In a large saucepan, bring the chicken broth to a boil over medium/high heat.
Using a spatula to remove wontons from counter, drop in the ten wontons, stirring gently.
Place lid on saucepan and reduce the heat to medium.
When the broth returns to a boil and the wontons start to float, remove pan from the heat.
With a strainer, transfer the wontons from the pan to 6 individual soup bowls.
Repeat until all forty wontons are cooked through.
Pour hot broth over wontons.
Add a bit of cabbage and scallion tops to each bowl and serve.
Oatmeal Bread (ABM)


Ingredients:
quick-cooking oats, rolled oats, milk, water, butter, shortening, bread flour, brown sugar, salt, bread machine yeast

Directions:
Spread the rolled oats in a shallow baking pan. Bake in a 350F oven for 15-20 minutes, or until light brown, stirring occasionally. Cool slightly.
Add ingredients to the machine according to the manufacturer's directions, adding the oats with the flour. Use either the Whole Grain cycle, or Basic White Bread cycle.
Pan Seared Salmon Paired With a Grapefruit Summer Salad


Ingredients:
salmon fillet, olive oil, zucchini, red onion, carrots, grainy mustard, honey, fennel bulb

Directions:
Pre-heat oven to 350°F Place in salmon in a baking dish seasoned with salt, pepper, and 1 tbsp of olive oil. Cook for 8 minutes, or until cooked through.'.
Using a mandolin or sharp knife, shave zucchini, red onion and carrots into a medium mixing bowl and set aside.
In a small mixing bowl, combine mustard, honey, and the remaining olive oil. Drizzle into the zucchini mix and toss.
To serve, arrange the salad mixture on a platter and top with salmon.
Find more fresh recipes ideas online at walmart.ca/recipes.
Orange Rosemary Turkey Gravy


Ingredients:
chicken broth, flour, fresh parsley, fresh rosemary, dried rosemary, orange zest

Directions:
Remove Turkey (roast, chicken] from the roasting pan, skim off the fat leaving only apprx 1/2 cup of drippings.
Combine broth& flour.
Easy way of doing this is place the flour in a sealer add broth, put on& tighten the lid, shake vigorously until completed combined- no lumps.
Add broth/flour mixture to roaster drippings, stir well.
Stir in the orange juice, rosemary, parsley& orange zest.
Have roaster on a stove element and cook stirring until it boils and thickens.
Beef Fajitas


Ingredients:
olive oil, lemon juice, lime, juice of, garlic powder, chili powder, onion powder, salt, flour tortillas, onion, bell pepper, pico de gallo

Directions:
Place steak in large resealable plastic bag.
Mix vinegar,olive oil,tequila,lime juice,garlic powder,chili pepper,onion powder,salt in small bowl.
pour over steak.
refrigerate for at least 1 hour or over night.
heat up castiron pan and sear both sides put in 350 f oven for 15-20 minutes.
serve with tortillas, onions and peppers and pico de gallo.
Creamy Banana Bread
Category: breakfast-and-brunch
By Pam Hall

I have been using this recipe for a few years now, and it remains my family's favorite for banana bread! The combination of bananas and cream cheese make this a very moist bread.

Ingredients:
½ cup margarine, softened
1 (8 ounce) package cream cheese, softened
1 ¼ cups white sugar
2  eggs
1 cup mashed bananas
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ cup chopped pecans
2 tablespoons brown sugar
2 teaspoons ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4-inch loaf pans. Cream the margarine and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and baking soda; mix until batter is just moist. In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon. Divide half the batter between the two prepared loaf pans. Sprinkle pecan mixture over the batter in the pans, and top with remaining batter. Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 45 minutes.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 2 8x4-inch loaves

Calories: 289
Fat: 15.1 g
Saturated fat: 4.6 g
Carbohydrates: 35.5 g
Sugars: 19.4 g
Dietary fiber: 1.5 g
Protein: 4.4 g
Cholesterol: 38.7 mg
Sodium: 212.8 mg
Old Hamburger Bun Croutons
Category: side-dish
By tashaspice

Have you ever wondered what to do with old extra hamburger buns? Don't throw them away! Turn them into yummy croutons! These are quite tasty, you won't regret making them! This can cater to whatever kind of meal you have. If you want, you can sprinkle Parmesan cheese over them before baking, too.

Ingredients:
olive oil, or as needed
4  hamburger buns, cut into 1-inch cubes
½ teaspoon garlic powder
⅛ teaspoon dried oregano
⅛ teaspoon ground thyme
⅛ teaspoon dried basil
salt to taste
coarsely ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Drizzle olive oil over hamburger bun cubs in a large bowl; toss to coat. Spread cubes onto a baking sheet. Sprinkle garlic powder, oregano, thyme, basil, salt, and black pepper over the cubes. Bake in preheated oven until brown and crispy, 8 to 10 minutes. Cool completely before storing in airtight container.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 10 servings

Calories: 62
Fat: 2.2 g
Saturated fat: 0.4 g
Carbohydrates: 8.8 g
Dietary fiber: 0.5 g
Protein: 1.5 g
Sodium: 96.4 mg
Toasted Sesame Sauce


Ingredients:
sesame seeds, tahini, garlic clove, fresh ginger, rice vinegar, honey, soy sauce, water

Directions:
Preheat the oven to 350* F.
Toast sesame seeds on a baking sheet 10-15 minutes, until most of the seeds turn a rich brown(watch carefully so as not to burn].
Let cool.
In a spice grinder(or coffee grinder] or food processor, grind about half the sesames seeds in a batches.
Combine the ground and whole sesame seeds in a bowl.
Add remaining ingredients, and whisk well.
Put the sauce into a jar and seal it.
Let the sauce sit for 1 hour while flavors mix.
You can store sauce in the fridge for up to 2 weeks.
Enjoy!
Terry's Favorite Easy Chicken Pie
Category: meat-and-poultry
By Sunflower

This pie is easy to make and is wonderful comfort food. This is my husband's favorite meal.

Ingredients:
2 (9 inch)  pie shell
1 (10.75 ounce) can  condensed cream of chicken soup
1 (8 ounce) package cream cheese, softened
½ (16 ounce) package frozen mixed vegetables, thawed
3 cups cooked, diced chicken meat

Directions:
Preheat oven to 425 degrees F (220 degrees C). In a large mixing bowl combine soup and softened cream cheese. Mix until thoroughly blended. Stir in vegetables and chicken. Pour chicken mixture into pastry-lined pie pan. Cover with top crust. Seal and cut steam vents in top. Cover edges of crust with aluminum foil to prevent overbrowning. Bake in preheated oven for 35 to 40 minutes. Remove foil halfway through baking to allow edges of crust to brown. Check often late in cooking time to ensure crust is not burning.

Yields: 6 servings

Calories: 532.1
Fat: 32.5 g
Saturated fat: 11.8 g
Carbohydrates: 30.6 g
Sugars: 2.1 g
Dietary fiber: 1.9 g
Protein: 28.8 g
Cholesterol: 104.6 mg
Sodium: 785.7 mg
Impossibly Easy Mini Cheeseburger Pies


Ingredients:
lean ground beef, onion, Worcestershire sauce, milk, Bisquick baking mix, eggs, kosher dill pickles, tomatoes, mustard, ketchup

Directions:
Heat oven to 375°F Spray 12 regular-size muffin cups with cooking spray.
Step 2 In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese.
In medium bowl, stir baking mixture ingredients (1/2 cup milk, 1/2 cup Original Bisquick® mix, 2 eggs] with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.
Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, and serve with garnishes (mini kosher dill pickles, tomato, ketchup and mustard].
This recipe was shared by Bisquick®.
Somebody's Mother's Baked to Pear-Fection


Ingredients:
bartlett pears, dulce de leche ice cream, cinnamon, fresh raspberries, brandy, of fresh mint

Directions:
Cut the thin ends off of each pear (about a 1/2 inch down]. Peel the skin with a peeler about half-way down around the whole pear. Using a long, thin paring knife, carefully core the center of the pears, but don't cut through to the bottom. Ripe Barletts are wonderfully tender and the centers will scoop out easily.
Marinate the pears in brandy in the refrigerator for about an hour, occasionally 'basting' them with the brandy.
Dust the pears with cinnamon and bake in an 8-inch square baking pan at 350 degrees for about 10 to 12 minutes.
While the pears are baking, cook 1 cup of sugar and 1 cup water somewhat slowly, stirring continuously until it becomes a thick syrup. Add about 1/2 cup raspberries and cook one or two more minutes. Remove from heat.
Remove pears from oven and fill the centers about halfway with Somebody's Mother's Caramel Sauce and the raspberry syrup. Return to oven and bake for an additional 7-8 minutes. Let the pears cool.
Before serving, fill the pears with Dulce de Leche ice cream. Drizzle caramel sauce over the top and garnish with a fresh raspberry and a sprig of fresh mint.
Chef John's Perfect Prime Rib
Category: main-dish
By Chef John

This is a specific formula for achieving a perfectly pink prime rib cooked somewhere a shade under medium rare. To use this method you must have a full-sized, modern oven with a digital temperature setting that indicates when it is preheated. Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation.

Ingredients:
4 pounds prime rib roast
¼ cup unsalted butter, softened
1 tablespoon freshly ground black pepper
1 teaspoon herbes de Provence
kosher salt

Directions:
Place rib roast on a plate and bring to room temperature, about 4 hours. Preheat an oven to 500 degrees F (260 degrees C). Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt. Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.

Prep time: 10 mins
Cook time: 2 hrs 20 mins
Total time: 6 hrs 30 mins
Yields: 4 servings

Calories: 1756.9
Fat: 160.6 g
Saturated fat: 69.5 g
Carbohydrates: 1 g
Dietary fiber: 0.4 g
Protein: 72.5 g
Cholesterol: 361.6 mg
Sodium: 342.7 mg
Hobo Dinner
Category: main-dish
By Debbie

Ground beef patties, carrots, potatoes and onions baked all together for an easy dinner.

Ingredients:
1 pound ground beef
5  potatoes, peeled and cut into steak fries
4 large carrots, peeled and sliced lengthwise
1  onion, peeled and sliced into rings
salt to taste
ground black pepper to taste
garlic salt to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a 9x13 inch baking pan with aluminum foil. Shape the ground beef into patties and place in pan. Layer the vegetables on top of the beef patties, starting with the potatoes, then carrots and finally onion rings. Season with salt, pepper and garlic salt to taste. Cover with aluminum foil and seal edges. Bake in preheated oven for 1 hour, or to desired doneness.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 451
Fat: 14.1 g
Saturated fat: 5.5 g
Carbohydrates: 56 g
Sugars: 6.7 g
Dietary fiber: 8.3 g
Protein: 25.5 g
Cholesterol: 71.1 mg
Sodium: 132.2 mg
Amber-Like Easter Eggs


Ingredients:
eggs, salt, herbs

Directions:
Dampen the egg and put on the herbs for decoration (I use peppermint leaves].
For polka dotted pattern, use grains coating the egg with rice, groats etc.
For lines, use yarn twisting around the egg.
Prepare stockings or gauze cutting in the pieces of two sizes bigger than egg.
Fill the stocking or gauze (or wrinkled paper can be used too] with onion skins and put the egg inches Stretch the fabric all around the egg and tie with thread.
Steep the eggs in a pot filled with water. Boil for about 12 minutes, until they are completely dyed.
For brighter color add salt to water.
When the eggs are boiled, remove them with a slotted spoon. Refrigerate, unwrap the eggs and look what has drawing up.
In order to shine, grease the eggs with butter or bacon skin.
Funnel Cake Mix (gifts in a Jar)


Ingredients:
all-purpose flour, baking powder, baking powder, salt, cinnamon, egg, milk, powdered sugar

Directions:
FUNNEL CAKE MIX:
In large bowl, combine flour, baking powder, salt and cinnamon; stir until the mixture is well blended.
Place mix in a wide- mouth 1 quart canning jar.
Attach a gift tag with the mixing and frying directions.
MIXING AND FRYING DIRECTIONS:
Pour vegetable oil into a skillet to a depth of 1 inch.
Heat oil to 360°F over medium high heat.
In a small bowl, combine egg and milk.
Add 1 cup Funnel cake mix and beat with fork until smooth.
Holding finger under funnel opening, pour about 1/4 cup batter into funnel.
Allow batter to pour from funnel into hot oil, moving funnel in a circle to form a spiral shape.
Fry 1 minute, turn cake over and continue frying until golden brown.
Remove from heat to paper towel to drain.
Sprinkle with powdered sugar.
Original Hot Brown
Category: meat-and-poultry
By BIKEMAMA96

This recipe originally came from the Brown Hotel in Louisville, KY. I have altered it based on how I have had it served in restaurants in Louisville. This is a good way to use leftover turkey from Thanksgiving and my husband looks forward to it every year.

Ingredients:
½ cup butter
½ cup all-purpose flour
3 cups milk
6 tablespoons grated Parmesan cheese
1  egg, beaten
2 tablespoons heavy cream
salt and pepper to taste
2 pounds sliced roasted turkey
1  tomato, thinly sliced
8 slices white bread, toasted
¼ cup grated Parmesan cheese
8 slices crispy bacon

Directions:
Melt the butter in a saucepan over medium heat. Stir in flour with a whisk or fork, and continue to cook and stir until it begins to brown slightly. Gradually whisk in the milk so that no lumps form, then bring to a boil, stirring constantly. Mix in 6 tablespoons of Parmesan cheese and then stir in the beaten egg to thicken. Do not allow the sauce to boil once the egg has been mixed in. Remove from the heat and stir in the cream. Preheat the oven's broiler. For each hot brown, place two slices of toast into the bottom of an individual sized casserole dish. Cover with a liberal amount of roasted turkey and tomato slices. Spoon sauce over the top of each one and sprinkle with some of the remaining Parmesan cheese. Place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. Serve immediately.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 973.7
Fat: 47.3 g
Saturated fat: 25.3 g
Carbohydrates: 47.8 g
Sugars: 11.8 g
Dietary fiber: 2 g
Protein: 85.1 g
Cholesterol: 315.9 mg
Sodium: 989.9 mg
Cream Puffs


Ingredients:
butter, water, salt, all-purpose flour, eggs, vanilla, sugar, instant vanilla pudding, milk, Cool Whip

Directions:
Mix together vanilla instant pudding mix, cool whip and milk. Cover and refrigerate to set.
Preheat oven to 425 degrees F
In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Cool in refrigerator.
Once cooled, beat in the eggs to the dough one at a time, mixing well after each. Add vanilla and sugar.  Drop by tablespoonfuls onto an ungreased baking sheet.
Bake for 20 to 25 minutes in the preheated oven, until golden brown. A few minutes before taking them out, poke holes in them to help prevent them from collapsing once removed.
When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
As an added extra, drizzle melted chocolate and dust with powdered sugar.
Mexican Apple Pie


Ingredients:
flour tortillas, butter, granny smith apples, sweetened condensed milk, eggs, lemon juice, ground cinnamon, sugar

Directions:
Brush one side of tortillas with 2 T. melted butter., Sprinkle with sugar and cinnamon., Place 6 tortillas in bottom and up the sides of a greased 11x7 pan., Cover tortillas with apples., Combine milk, eggs, 2 T. butter,lemon juice, and cinnamon., Pour over apples., Top with remaining tortillas, covering completely., Cover with foil and bake at 350 degrees for 30 minute, Bake uncovered for 15 mor minutes., Let stand 10 minute., Serve with whipped topping.
Champorado
Category: world-cuisine
By lola

This is a hearty sweet rice (malagkit) with chocolate dish great for snacks.

Ingredients:
1 cup glutinous sweet rice
2 cups light coconut milk
½ cup cocoa powder
1 cup white sugar
1 teaspoon salt
1 cup thick coconut milk

Directions:
Combine the sweet rice and light coconut milk in a pot; bring to a boil for 10 minutes, while stirring occasionally to keep the rice from sticking to the bottom of the pot. Stir the cocoa powder, sugar, and salt into the rice; reduce heat to low, cover, and continue cooking, stirring occasionally, until the rice is tender, about 10 minutes more. Add the thick coconut milk to the mixture and stir to combine. Serve hot.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 6 servings

Calories: 427.8
Fat: 25.2 g
Saturated fat: 22 g
Carbohydrates: 53.4 g
Sugars: 33.5 g
Dietary fiber: 4.3 g
Protein: 4.9 g
Sodium: 406.9 mg
Black Bean and Rice Enchiladas
Category: world-cuisine
By Diane Manzella

These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants.

Ingredients:
1 tablespoon olive oil
1  green bell pepper, chopped
1  onion, chopped
3 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes and green chilies
¼ cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
¼ teaspoon red pepper flakes
2 cups cooked brown rice
8 (6 inch) flour tortillas, warmed
1 cup salsa
1 cup shredded Cheddar cheese
3 tablespoons chopped fresh cilantro leaves
¼ cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes. Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil. Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 322.1
Fat: 11 g
Saturated fat: 4.7 g
Carbohydrates: 44.4 g
Sugars: 3.1 g
Dietary fiber: 7.7 g
Protein: 12.8 g
Cholesterol: 18.5 mg
Sodium: 994 mg