xiaoxl/recipe_data huggingface dataset:
Spanish Mackerel in Japanese Sesame Sauce


Ingredients:
salt, pepper, yellow onion, cabbage, mushrooms, sake, ponzu sauce, mirin, vinegar, miso, sugar, sesame seeds

Directions:
Season the fish fillets with salt and pepper.
Remove the hard center part of the cabbage then slice it into small shreds. Slice the onion thinly. Remove the root part of the shimeji mushrooms then separate into individual pieces. Slice the eringi mushrooms into several pieces along its length.
In a small bowl, combine the sake, ponzu, sesame oil, mirin, vinegar, sesame paste, miso, sugar, and sesame seeds. Mix well until all ingredients are well combined. If you can not find neri goma, you can also use tahini sauce.
Cut out a 30cmx30cm piece of parchment paper then put it on top of a microwave-safe dish. Arrange half of the cabbage, onion and mushroom on one side of the parchment paper then put 1 piece of fillet on top. Do the same thing for the other half of ingredients.
Wrap to close the parchment paper then cook in the microwave for 4 minutes using 600W. Cook the other batch of fish and vegetables next.
Keep the parchment paper closed for 1-2 minutes after the microwave has stopped to allow the steam to continue to cook the fish and vegetables.
Pour the prepared sesame sauce on top of fish then you can serve.
John's Roll-Out Molasses Cookies


Ingredients:
shortening, shortening, dark molasses, brown sugar, cold water, flour, salt, allspice, ginger, clove, cinnamon, baking soda, cold water

Directions:
Mix together shortening, molasses and brown sugar.  Stir in 1/4 cup cold water.
Mix together the flour, salt and spices.  Add to molasses mixture.
Dissolve soda in 1.5 teaspoons cold water.  Stir it into the above mixture.
Gather up dough into a ball; on waxed paper, pat into a disk.  Wrap up.  Chill for at least an hour.
Roll out between 1/4-inch and 1/2-inch thick.  I thought 1/2-inch was a bit too thick, but it's up to you.  Cut into shapes, specifically gingerbread men or bears.  Gather up scraps, pat into a ball, reroll and cut into shapes, etc., until you have used most of your dough.
On lightly greased or sprayed cookie sheets, bake at 350 degrees for 15-18 minutes.
These swell a little during cooking, so be sure to leave some space between them on the cookie sheets.  Also, they taste better the day after baking when the spices have had a chance to meld with each other.
Easy Southwest Chicken Rolls


Ingredients:
boneless skinless chicken breast halves, whole green chilies, monterey jack pepper cheese, egg, water, tortilla chips, salsa, lime wedge

Directions:
Flatten chicken breast halves between 2 sheets of plastic wrap.
Top each chicken breast with 1 whole green chile and 1 slice of cheese.
Roll up and secure with toothpicks.
Whisk together the egg and water in a shallow bowl.
Dip chicken in egg mixture; dredge in tortilla chips and place in a 13 x 9 baking dish.
Bake at 375ºF.
for 35 minutes.
Let set for 5 minutes before serving.
Serve with salsa and garnish with lime wedges.
Fresh Green Beans Deluxe


Ingredients:
bacon, fresh green beans, garlic, cherry tomatoes, salt, pepper

Directions:
Cook bacon until crisp; drain on paper towels.
To skillet drippings, add beans and saute for 10 minutes.
Add garlic; cook 2 minutes.
Stir in tomatoes, salt, and pepper.
Heat through.
Stir in bacon and almonds.
Sautéed Steak Strips on Walnut-Basil Rice


Ingredients:
dried cilantro, dried oregano, cayenne pepper, powdered clove, garlic paste, soy sauce, olive oil, onion, sirloin beef, fresh basil, walnuts, white pepper, olive oil, cornstarch, cooked rice, fresh parsley sprig

Directions:
Thoroughly mix cilantro, oregano, cayenne, clove and garlic.
Place in a large resealable (zip-style works best] plastic bag.
Add soy sauce, 1/4 cup olive oil, and onion.
Close and shake until well-blended.
Open and add steak.
Reseal and shake until steak is well-coated.
Place in refrigerator for at least 1 hour.
Meanwhile, thoroughly mix basil, walnuts, pepper, and 2 tablespoons olive oil in a small container.
Place in refrigerator.
If the weather permits, you can use the marinated steak and onions for grilling. Otherwise, approximately 20 minutes prior to serving, remove the steak and slice into strips.
Place the steak, onions, and marinade in a  skillet on medium heat.
When thoroughly cooked, turn down heat to low and add cornstarch.
While the steak with sauce is thickening, thoroughly mix walnut mixture into hot rice.
Place on serving plates and top with finished steak and onion mixture.
Garnish with parsley sprigs.
***My Diced Avocado-Tomato Salad with Parsley -Lemon Vinaigrette made a great accompaniment -- .
Cape Brownies


Ingredients:
butter, margarine, eggs, granulated sugar, flour, salt, vanilla extract, walnuts

Directions:
Preheat oven to 350°., In a large mixing bowl beat together the melted butter, cocoa, eggs and sugar., Stir in the flour, salt and vanilla. Beat until smooth. Fold in the walnuts., Spread mixture evenly into a lightly greased 9 x 13-inch baking pan., Bake 35-40 minutes, or until done.
Papa Likes It! Chili


Ingredients:
ground beef, ground pork, diced tomatoes, tomato sauce, kidney beans, onion, celery, garlic, mushroom, oregano, cumin, chili powder, cayenne, liquid smoke, beef bouillon granules, Worcestershire sauce

Directions:
sauté onions, garlic, celery and mushrooms., Add meat and cook until no longer pink., Transfer into a large pot., Add all other ingredients and cook on low for about 1 1/2 hours., Serve over rice or couscous. Sprinkle with grated cheese and enjoy!
Shrimp, Sausage and Quinoa Jambalaya


Ingredients:
low sodium chicken broth, quinoa, olive oil, smoked kielbasa, onion, red bell pepper, garlic cloves, medium shrimp, grape tomatoes

Directions:
Combine 4 cups chicken broth and quinoa in a medium saucepan.
Bring to a boil, reduce heat to low, cover and cook 15 minutes.
Heat oil in a skillet and add kielbasa, onion, bell pepper and garlic.
Saute about 10 minutes or until vegetables are tender.
Add remaining broth and V-8 juice; bring to a simmer.
Add shrimp and simmer 5 minutes or until done.
Add peas, tomatoes and cooked quinoa and toss.
Blueberry Streusel Coffee Cake


Ingredients:
wheat flour, sugar, baking powder, salt, egg, milk, butter, fresh blueberries, frozen blueberries, pecans, sugar, all-purpose flour, butter

Directions:
In a large mixing bowl, combine the flour, sugar, baking powder and salt.
Add egg, milk and butter; beat well. Fold in blueberries and pecans.
Spread into a greased 9-in. square baking pan.
For topping, combine sugar and flour in a bowl; cut in butter until crumbly.
Sprinkle over batter.
Bake at 375 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
Yield: 9 servings.
Bow Tie Pasta Bake


Ingredients:
bow tie pasta, mozzarella cheese

Directions:
Cook and then drain pasta., In a bowl, combine the spaghetti sauce and salad dressing mix., Add pasta and toss to coat., Transfer to a greased shallow 2-qt baking dish., Sprinkle with all of the cheese., Bake, uncovered, at 400 degrees for 15-20 minutes or until heated through.
Duck Breasts With Cranberries & Honey Sauce


Ingredients:
butter, leek, cranberries, honey, red wine vinegar, red wine, orange, juice and zest of

Directions:
Prepare gravy as per directions on envelope, reserve.
Salt and pepper each breast on both sides.
Melt butter and oil in a skillet, brown breasts on both sides until well browned (approximately 3 minutes each side].
Cook in oven (350°F] for approximately 10 minutes (for small breasts] and for medium-rare.
Meanwhile, in same skillet, add leeks, sauté until tender.
Add vinegar, orange juice, orange zests, wine, cranberries and honey.  Bring to a good simmer and reduce for a few minutes.
Incorporate gravy, mix well and cook for one more minute.
Add salt and pepper to taste.
Cut each breast in thin slices crosswise.
Fan slices on each plate.
Spoon sauce over duck.
Grilled Marinated Tuna Steak


Ingredients:
low sodium soy sauce, extra virgin olive oil, lemon juice, garlic clove, oregano, pepper

Directions:
Mix marinade, soak tuna for 2 hours.
Preheat grill for high heat.
Lightly oil grill grate.
Cook the tuna steaks for 4-5 minutes per side. Baste when turning. Discard any remaining marinade, it's not healthy to keep for reuse.
Sweet N Sour Macaroni Salad


Ingredients:
macaroni, onion, sweetened condensed milk, sugar, vinegar, mayonnaise, green pepper, celery, carrot

Directions:
Cook macaroni, rinse and drain well---Let cool., combine sweetened condensed milk, mayonnaise,., vinegar, sugar and green pepper., Put macaroni in a large bowl., Pour above ingredients over macaroni., Mix well., Chill., Mixture will thicken in the refrigerator.
Clay-Pot Orange Chicken


Ingredients:
chicken, salt, pepper, garlic clove, oranges, soy sauce, fresh ginger, allspice, brown sugar, cornstarch

Directions:
Presoak pot, top and bottom, in water for fifteen minutes., Wash chicken, inside and out, under running cold water., Rub inside of chicken with salt, pepper and pressed garlic., Stuff with orange slices, peeled., Place chicken in pot, breast down., Grate the orange rind and sprinkle over chicken., Add orange juice, soy sauce, ginger, allspice and brown sugar., Place covered pot in cold oven. Turn temperature to 250°C., Cook 90 minutes or until cooked to your liking., Ten minutes before done, remove from oven, pour liquid into saucepan., Return the pot, uncovered, to oven for final 10 minutes to brown the chicken., Meanwhile, bring sauce to a boil and thicken with cornstarch or arrowroot., You may want to add a bit of brown sugar to the sauce, to taste.
White Chocolate Wedding Cake


Ingredients:
all-purpose flour, baking soda, baking powder, salt, white chocolate baking bar, hot water, butter, Crisco shortening, white sugar, eggs, buttermilk, vanilla extract

Directions:
DIRECTIONS:
Special Equipment:
Wilton 14", 10" & 6" cake pans.
separator plates & columns.
base plate or heavy cardboard base.
1/4" dowel rods, cut to size.
pastry bags.
icing decorator tips in various sizes.
food paste coloring.
Bridal cake topper.
other non-edible decorations as desired.
Preheat oven to 350 degrees F (175 degrees C]. Sift together the flour, baking soda, baking powder and salt. Set aside. In small saucepan, melt chopped white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
In a large bowl, cream  butter and  sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate and vanilla.
Grease & flour pans. Divide batter into pans according to their volume measurements.
(either measure volume by pouring water into each cake pan, or it may be marked on bottom of Wilton cake pans].
Do not fill over 2/3 full.
Bake 6" cakes for 30 to 35 minutes; bake 10" cakes for 35-40 minutes; bake 14" cakes for 40-45 minutes or until a toothpick inserted into the center of the cakes comes out clean.
You will have to clean and re-use the pans to make the correct number of layers.  Cool the cakes about 7-9 minutes in the pans, then remove them from the pans to wire racks.  Allow to cool completely before frosting.  Continue baking as above.
When cool, brush crumbs from surface, frost thinly with a layer of buttercream to seal, then start with the 14" layers, placing them on a large serving platter (or foil wrapped heavy cardboard cut to match shape  of your cake].
Secure 14" layer with 5-7 1/4" dowel rods cut to the depth of the two cake layers. Insert the dowel rods in a circle (or match shape of next layer] 2" in from the edge of cake.
Place a separator plate on top of dowel rods and place the 10" cake layers, frosted with buttercream on plate. Cut 3-5 dowel rods as before to the depth of the 10" cake layers.  Stabilize middle layers with dowel rods placed in 5" circle(or match shape of cake].
Place the 6" layers on a small separator plate, frost with buttercream and decorate layers as desired. Cover lightly with plastic wrap.
Cake can be transferred at this point by wedging the two bottom layers into a box just larger than the serving platter and deeper than the layers.
Place top layer in separate cake carrier (it should fit in a Tupperware or Rubbermaid carrier]. Refrigerate cake until ready to serve.
When setting up for reception, assemble separator plate with columns and place on top of second layer to settle the top layer.
Have extra icing on hand to repair decorations as needed.  Place bridal topper on top of cake, and use fresh or silk flowers or other non-edible decorations as desired.
Braided Egg Loaf


Ingredients:
flour, salt, sugar, hot water, eggs, margarine, milk, sesame seeds, poppy seeds

Directions:
In a big mixing bowl, combine the 1 1/2 cups flour, and salt.
Add yeast to hot water and sugar together and when the yeast dissolves add it to the flour mixture above.
Pour in the water and beat until it's smooth.
Fold in the soft margarine, eggs and food colouring.
Add remaining flour (a little at a time] to make a soft dough.
On a floured board, knead until it's smooth and elastic.
Grease a big bowl.
Brush top of dough with melted margarine.
In a warm spot, let it rise for about 1 1/2 hours.
Punch dough down and knead it again on the floured board.
Divide the dough into two equal balls.
Then divide each ball into 3 smaller pieces and roll each of these pieces into"ropes".
Braid the ropes to form 2 small loaves.
Cover and let loaves rise until double in size.
Preheat oven to 350 degrees F.
Brush the loaves with the egg yolk mixture and sprinkle with sesame seeds/poppy seeds.
Bake for 25-30 minutes until the loaves sound hollow when thumped.
Braised Pork With Fennel (Crock Pot)


Ingredients:
olive oil, onion, fennel bulb, cider vinegar, Splenda sugar substitute, canned tomato, chicken broth, chicken bouillon granule, garlic cloves, dried thyme, red pepper flakes, cornstarch, cold water

Directions:
Slice off root end of fennel and discard.  Slice bulb and some of the green stems and leaves.  Save some of the feathery leaves for garnish.
In a large, heavy skillet, sear the pork in the oil over medium-high heat until it's brown all over, about 20 minutes. Transfer the pork to the crock pot.
Pour off all but about 1 tablespoon of fat from the skillet and reduce the heat to medium-low.
Sauté the onion and fennel until just a little golden. Transfer them to the crock pot.
In a bowl, mix together the vinegar and Splenda. Pour the mixture over the pork.  Add the tomatoes.
In a bowl, mix together the broth and bouillon until the bouillon dissolves. Stir in the garlic, thyme, and red pepper. Pour this over the pork.
Cover the crock pot, and cook on low for 6-8 hours.
Remove the pork from the crock pot and place it on a serving platter. Using a slotted spoon, scoop out the vegetables and pile them around the pork. Cover the platter with foil and put it in a warm place.
Turn crock pot to high and stir cornstarch mixture into liquid and heat until thickened slightly.
Chop some of the fennel leaves and sprinkle over roast and veggies.  Slice meat and serve with sauce.
Chip's Salad


Ingredients:
olive oil, red wine vinegar, oregano, lemon juice, lettuce, roma tomatoes, red onion, minced  fresh garlic cloves, eggs, parmesan cheese, romano cheese, prosciutto

Directions:
Mix all salad ingredients above, except eggs and cheese, in bowl.
Let sit, covered, for 30 min -  1 hour.
Just before serving, add eggs, cheese (and meat if applicable].
Toss with dressing.
Lemon Raspberry Cheesecake


Ingredients:
cream cheese, milk, lemon pudding mix

Directions:
Line the bottom of a springform pan with the sliced poundcake.
In a large bowl, beat 1/2 cup of milk with the cream cheese until smooth.
(This takes a few minutes, be patient] Add remaining milk and the pudding mix.
Beat until smooth.
Stir in 1 cup of whipped topping (or whipped cream] until smooth and well blended.
Spoon into springform pan.
Stir the raspberry jam into the remaining whipped topping until just blended.
Spread evenly over the top of the lemon layer.
Chill at least 4 hours.
You may use white chocolate flavored pudding instead of the lemon flavored, or ladyfingers in place of the pound cake.
Tuna and Green Beans With Rice


Ingredients:
onion, chicken broth, basil, pepper, tuna, cherry tomatoes

Directions:
Chop the onion.  Drain the tuna.  Cut the cherry tomatoes in half.
Heat oil in a large skillet.  Add onion and cook until tender.
Add broth, beans, rice, basil and pepper.  Stir to mix well.  Bring to a boil, reduce heat, cover, and simmer 3 minutes, until almost all liquid is absorbed and beans are tender-crisp.
Add tuna and tomatoes to skillet.  Stir gently to mix.  Cover and cook 1 more minute until heated through.
Hearty Turkey and Mushroom Casserole


Ingredients:
olive oil, onion, garlic, long grain brown rice, chicken broth, water, dried sage, butter, margarine, shiitake mushrooms, white button mushrooms, salt, fresh ground black pepper, dry white wine, fresh parsley

Directions:
Heat oil in a medium saucepan over medium heat.
Add onions and cook 5 minutes, until softened.
Add garlic and cook 1 minute.
Stir in rice.
Slowly add chicken broth, water and sage.
Bring mixture to a boil.
Reduce heat to low; cover and simmer 40 minutes.
Meanwhile, melt 1 tablespoon (3 tsp] of the butter in large nonstick skillet over medium-high heat.
Add mushrooms and cook until tender and liquid has evaporated, 10 minutes.
Stir in salt and pepper.
Heat oven to 400 degree F.
Grease bottom of shallow 2-quart baking dish with remaining 1 teaspoon butter.
Spoon rice into dish and top evenly with turkey.
Spoon mushrooms over turkey.
Whisk together soup and wine in bowl; pour over top of mushrooms.
Bake casserole until sauce is hot, 25 to 30 minutes.
(If top becomes too dark, cover loosely with foil during last 15 minutes of baking.] Sprinkle top with parsley.
Makes 6 servings.
Rosemary Dijon Chicken


Ingredients:
boneless skinless chicken breasts, Dijon mustard, dried rosemary

Directions:
Heat oil in a nonstick skillet over medium high heat.
Add chicken breasts and brown on both sides, about 3-5 minutes per side.
Mix orange juice, mustard and rosemary.
Pour over chicken.
Simmer another 10 minutes, turning chicken occasionally.
Remove chicken to serving dish and turn heat to high.  Boil sauce to reduce 1 or 2 minutes until it is thick enough to coat the back of a spoon, and pour over chicken.
Kerri's Szechuan Sauce
Category: side-dish
By KerriJ

A spicy sauce that is great with vegetables, chicken, or beef.

Ingredients:
¼ cup soy sauce
2 tablespoons oyster sauce
2 tablespoons rice wine
1 tablespoon white sugar
2 teaspoons ground white pepper
¼ cup water
2 tablespoons cornstarch

Directions:
Mix soy sauce, oyster sauce, rice wine, sugar, and white pepper together in a small saucepan. Cook and stir over medium-low heat until heated through, about 5 minutes. Mix water and cornstarch together in a small bowl. Pour into the saucepan; simmer until sauce thickens, about 5 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 6 servings

Calories: 33.6
Carbohydrates: 6.3 g
Sugars: 2.3 g
Dietary fiber: 0.3 g
Protein: 0.8 g
Sodium: 638.4 mg
Italian Bread Baked on a Pizza Stone
Category: bread
By Diane Sniffen

Delicious Italian bread made in the bread machine and then baked on a pizza stone. Wonderful!

Ingredients:
3 cups unbleached flour
1 tablespoon light brown sugar
1 ⅓ cups warm water (110 degrees F/45 degrees C)
1 ½ teaspoons salt
1 ½ tablespoons olive oil
1 (.25 ounce) package active dry yeast
1  egg
1 tablespoon water
2 tablespoons cornmeal

Directions:
Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. Place pizza stone in oven and preheat to 375 degrees F (190 degrees C). Oven must be preheated at least 30 minutes before baking. Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto the pizza stone with one quick but careful motion. Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

Prep time: 20 mins
Cook time: 40 mins
Total time: 3 hrs
Yields: 2 - 1 pound loaves

Calories: 93
Fat: 1.6 g
Saturated fat: 0.3 g
Carbohydrates: 16.3 g
Sugars: 0.7 g
Dietary fiber: 0.6 g
Protein: 3 g
Cholesterol: 9.3 mg
Sodium: 179 mg
Crab Custard Casserole


Ingredients:
reduced fat margarine, egg substitute, skim milk, salt, white pepper, dried dill, low-fat cream cheese, paprika

Directions:
Spray the bottom of an 8-inch square pan with non-stick cooking spray.
Spread melted margarine in the bottom of pan and set aside.
Combine egg substitute and next 4 ingredients.
Beat egg whites until soft peaks form and fold into egg mixture.
Stir in crabmeat and cream cheese cubes.
Pour mixture into prepared pan.
Cover and chill overnight.
Next morning preheat oven to 350 degrees; uncover casserole and sprinkle with paprika.
Bake for 40 to 45 minutes or until center is set.
The preparation time does not include the refrigeration time.
Strawberry Sorbet


Ingredients:
fresh strawberries, fresh lime juice, water, sugar, strawberry

Directions:
In a blender, blend all ingredients together until smooth.
Pour the blended sorbet into a flat pan and freeze in your deep freezer for 45 minutes or more, until firm enough to scoop. My freezer is very cold, so you may need more time. Let sit at room temperature for a few minutes if too frozen.
Scoop into bowls, garnish if desired and serve immediately.
Vegan Chocolate-Chip Pancakes


Ingredients:
all-purpose flour, all-purpose flour, cocoa powder, baking powder, salt, water, rice, soymilk, canola oil, pure maple syrup, vanilla extract, canola oil

Directions:
In a large mixing bowl sift together the flour, cocoa powder, baking powder, and salt. Create a well in the center of the flour mixture and add the water, rice milk, oil, maple syrup, and extracts. Mix until just combined, fold in chocolate chips.
Oil and preheat a large skillet over medium-high heat for about 2 minutes.
Use a ladle to pour batter into the pan; most standard ladles will yield a 6-inch pancake. Cook until bubbles form on top, about 3 minutes. Turn pancakes over and cook until bottoms are browned and the pancakes are cooked through, about 2 more minutes.
Serve immediately or keep warm on a plate covered with foil while cooking the others. Repeat with remaining batter.