xiaoxl/recipe_data huggingface dataset:
Chicken Express


Ingredients:
chicken breasts, butter, parmesan cheese, parsley sprig

Directions:
"Skin and debone breasts. Dip into melted butter; coat with mixture of 1/2 crumbs and 1/2 cheese. Brush pieces of aluminum foil big enough to cover the chicken with melted butter. Press the ends together. Place pkg. of chicken on baking sheet and bake at 450 degrees for 20 to 25 minutes. To serve, remove carefully from foil wrappers and garnish with fresh parsley."
Healthy, Hearty Italian Dinner


Ingredients:
onion, garlic clove, frozen spinach, canned artichoke hearts, chickpeas, basil, oregano, vermouth, olive oil, salt, eggplant, swiss chard, escarole, broccoli floret, cauliflower floret, diced tomato, olive oil, garlic powder

Directions:
Brown onions and baby carrots in a little olive oil over medium heat.
Stir in other vegetables and toss well.
Add spaghetti sauce, stock, vermouth, and herbs. Stir well and bring to a boil.
Simmer until carrots are fully cooked and flavors are blended – about 30 minutes though it can hold as long as needed. Taste and adjust seasonings if necessary.
If the sauce is too thick for your tastes add additional stock, tomato juice, or V8.
If the sauce is too thin for your tastes add tomato paste or simmer, uncovered, until it thickens.
To prepare the polenta, first slice about 1/2 to 3/4 inches thick.
Lightly grease a griddle with olive oil. Heat it on medium to medium-high heat.
Brush the polenta slices with olive oil as well.
Brown both sides of the polenta on the hot griddle then sprinkle lightly with garlic powder and Italian seasoning.
Serve sauce over polenta and top with Parmesan.
If you like, you can round out the meal with a green salad and garlic bread.
Note: Feel free to add cooked chicken, browned ground beef, browned sausage, cooked pork, or whatever leftover meat you have if you don’t want a meatless dish.
Note: If you are adding leftover vegetables that have already been cooked add them at the last 10 minutes so they don’t overcook.
Note: This can be made in the crockpot but may require you to reduce the amount of stock. Brown onions and carrots first for the best flavor.
Dreamy Banana Cream Pie


Ingredients:
cream cheese, sugar, banana cream instant pudding, milk, firm bananas, vanilla

Directions:
In a medium-sized bowl, combine cream cheese with 1/2 tablespoon sugar and stir until smooth; add pudding mix and milk; beat for 1-2 minutes until well blended and thick; set aside for a couple minutes.
Slice 2 bananas into bottom of pie crust; whip cream with vanilla and remaining 1 1/2 tablespoons sugar until thick; gently fold 1 cup of the whipped cream into pudding mix; spread filling evenly over sliced bananas in crust; cover pie with plastic wrap placed directly against filling; refrigerate for one hour or until pie filling is firmly set.
To serve, slice reserved banana then garnish each slice of pie with it and remaining whipped cream.
Homemade Rose's Lime Juice (Lime Cordial)


Ingredients:
limes, sugar

Directions:
Measurements are just approximate, read all instructions first to determine what you might need.
Wash the limes VERY thoroughly, then remove zest from ten of them using a vegetable peeler.  Avoid the white, bitter pith.  Set aside.
Squeeze enough limes to make 16 oz. (2 cups] juice. Place in a saucepan.
Bring the lime juice to a boil, reduce heat to medium and reduce the juice by half.  Have a heatproof measuring cup on hand. When it looks close to half its former volume, pour into the cup and check. Return to the boil if necessary. Reducing it too much is better than not enough.
Once it's reduced by half, measure the lime juice reduction again and add an equal amount of cane sugar, by volume (ie: using the same cup to measure]. That is, if it's 8 FL oz of juice, add 8 FL oz sugar.  Stir to dissolve.
Stir in the zest and allow to steep for 15 minutes, then strain.
OPTIONAL:  Add a very small drop of BLUE food coloring and mix well! It is supposed to turn a pale green, but I've never been successful at this.  Mine always turns a bright turquoise blue. YUCK! The food color is purely for aesthetic purposes but does not affect the taste.  The “real” Rose’s Lime Juice uses the food coloring.
Pour into a sealable glass bottle and store in the refrigerator.  Will keep indefinitely.
Note: you can make a grapefruit cordial the same way. Looks wonderful (red grapefruit], but the color vanishes in a cocktail. It tastes great by itself, or try a Paloma (tequila, grapefruit cordial, fresh lime and soda]. Bottoms up….
Agua De Jamaica


Ingredients:
water, sugar, whole allspice, cinnamon

Directions:
Bring the water and the spices to a boil over high heat.
Stir in the sugar and cook for about 1 minute,or until completely dissolved.
Add the hibiscus flowers and remove from heat.Let it steep for about 1 hour at room temperature.
Strain and chill or serve over ice.
Okinawan Sweet Potato Haupia Dessert


Ingredients:
sugar, all-purpose flour, butter, evaporated milk, pure vanilla extract, sea salt, butter, sugar, eggs, sweet potatoes, sugar, cornstarch, water, coconut milk

Directions:
Wash the outer skin of the Okinawan sweet potato, then boil for 30-45 minutes, or until tender but not mushy. Remove from heat, peel, and mash.  Set aside.
CRUST layer (start working on this layer while the sweet potatoes are cooking]: In medium bowl, combine sugar, flour, and nuts.
Cut butter into flour mixture until texture is sandy.
Press lightly into 9 x 13 baking pan.
Bake at 325 degrees for 20-25 minutes.
SWEET POTATO Layer: Combine evaporated milk, vanilla and salt. Set aside.
Beat butter and sugar together in a large bowl.  Add eggs.
Gradually mix in the mashed sweet potatoes.
Add the evaporated milk mixture.
Pour onto crust layer.
Bake at 350 degrees for 30-35 minutes.  Cool.
HAUPIA Layer: Combine sugar and cornstarch. Add water.
Pour coconut milk into a medium saucepan.  Add sugar mixture.  Stirring constantly, cook over medium heat until thickened. Allow to cool slightly.
Pour coconut milk mixture over pie filling and refrigerate until set.
Cut into bars or diamonds and serve.  I personally find the crust better the next day.
Optional: Just before cutting, add a layer of Cool Whip.
Cooking Okinawan Sweet Potatoes (from cooks.com]: Please note that the potato size may affect cooking times and that the purple will turn brownish when exposed to air.  BAKE: Poke some holes in it with fork. Bake in 400 degree oven for 30-60 minutes until it tests soft when pierced with a fork. STEAM: Poke a few holes in washed potato. Steam 30-45 minutes until tender.  MICROWAVE: Cut in half lengthwise. Put the cut side down in 1/2-1 inch of water. Microwave on high 5-7 minutes.  I've also seen a suggestion to start it off with a few minutes of microwaving before wrapping in foil and baking in the oven.
Carrot Rice with Peanuts


Ingredients:
long-grain rice, basmati rice, water, roasted peanuts, butter, onion, gingerroot, carrot, salt, pepper, cilantro

Directions:
Combine rice and water in a medium saucepan.
Bring to a boil over high heat.
Reduce heat to low, cover with lid, and allow to steam until tender/cooked (about 20 minutes].
While rice is cooking, pulverize peanuts in a blender and set aside.
Melt butter in a large skillet over medium-high heat.
Saute onions until golden brown.
Stir in ginger, carrots, and salt to taste.
Reduce heat to low and cover to steam 5 minutes.
Stir in pepper and peanuts.
When rice is done, add it to the skillet and stir gently to combine with other ingredients.
Garnish with chopped cilantro and serve hot.
Simple Spring Rolls


Ingredients:
flour, cabbage, carrots, bamboo shoots, zucchini, snow peas, salt

Directions:
Prepare glass noodles according to package instructions which typically includes soaking them in water at a specific temperature for 15 minutes.
While glass noodles are soaking, grate carrots, cabbage prep bamboo shoots, slice zuchini and chop snow peas.
While glass noodles are soaking, grate cabbage.
Drain glass noodles.
Stir fry cabbage and carrots for about 2 minutes over medium heat.
Add drained glass noodles and stir fry for another 1 minute.
Add salt near the end of stir frying.
Allow mixture to cool.
While mixture is cooling, mix flour well with a little water to create a runny mixture that is thick enough to be used to stick the spring roll pastries together.
My Own Salad Dressing
Category: side-dish
By judi

Vinegar and oil salad dressing.

Ingredients:
1 cup apple cider vinegar
2 cups olive oil
2 teaspoons white sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
⅛ teaspoon celery seed
⅛ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
Whisk vinegar, olive oil, sugar, onion powder, garlic powder, dried parsley, celery seed, salt, and pepper together in a large bowl. Pour into a resealable jar. Chill for 2 hours before serving.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 3 cups

Calories: 163.4
Fat: 18 g
Saturated fat: 2.5 g
Carbohydrates: 0.6 g
Sugars: 0.4 g
Sodium: 13.2 mg
Bread Machine Amaranth and Orange Bread


Ingredients:
active dry yeast, bread flour, whole wheat flour, amaranth flour, powdered milk, honey, orange zest, salt, water

Directions:
Add ingredients to your bread machine in the order suggested by its manufacturer.
Process on the bread cycle.
Herb and Garlic Broth-Aigo Bouido


Ingredients:
garlic, olive oil, tomato paste, bay leaves, peppercorns, cloves, sage leaves, fresh thyme sprigs, parsley sprigs, salt

Directions:
Separate the garlic cloves by pressing down on the heads. Remove most of the papery skins, then smash the cloves with the flat side of a knife to open them up.
Heat the oil in a soup pot, add the tomato paste, and fry over medium heat for about 1 mintue.
Add the garlic, remaining ingredients, and 2 quarts water. Bring to a boil. Lower the heat and simmer, partially covered, until the garlic cloves are soft, about 45 minutes. Strain. Press the garlic throught the strainer with the back of a spoon into the broth or press it into a dish and use for another purpose. The broth can also be frozen in ice cube trays(or 1 cup containers] and added to vegetables or soups, etc. for extra flavor.
To make this as a soup,   place one to two slices of toasted bread in each bowl and ladle the broth over. Sprinkle with parsley and serve.
Maple Taffy on Snow or Crushed Ice


Ingredients:
pure maple syrup, butter

Directions:
Pack clean fresh snow into 2 13x9 pans until dense and smooth on top.
Keep snow or crushed ice outside or in freezer until ready to use.
Add maple syrup & butter to saucepan.
Boil uncovered on medium high heat until the syrup reaches 250 - 260  degrees.
Do not stir.
Remove from heat immediately and pour small strips of hot syrup on snow until pot is empty.
A second person (wearing winter gloves] should roll each hot strip onto a popsicle stick or fork and leave on the snow to cool.
Eat when cool.
The syrup is extremely hot - it can cause severe burns.
Store uneaten sticks on cookie sheets lined with waxed paper in the deep freeze.
They will keep for several weeks.
Gluten Free Eclairs With Crème Patisserie and Chocolate G


Ingredients:
sugar, vanilla extract, salt, eggs, cornstarch, unsalted butter, water, butter, xanthan gum, salt, white sugar, eggs, chocolate, unsalted butter

Directions:
CREME PATISSERIE:   (Make 2-24 hours in advance of eclairs.]  In a medium saucepan, combine milk, 1/4 cup of the sugar, vanilla and salt. Cook over medium heat until mixture comes to a simmer.  Set aside.
In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar.
Whisking constantly, slowly pour about a 1/2 cup of the hot milk mixture into the egg yolk mixture.  Continue adding milk mixture, 1/2 cup at a time, until its fully incorporated.
Pour everything back into the saucepan.  Cook over medium-high heat, whisking constantly, 2-4 minutes or until it thickens.
Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.
Eclairs:
In a large non-stick pot, combine water and butter.  Bring to a rolling boil over medium heat.
Sift together the Pastry Flour, xanthan gum, salt and sugar.
Stir into boiling mixture until the dough comes together in a large mass and then transfer the dough to the bowl of a stand mixer.  Beat in eggs, one at a time.
Transfer dough to a large pastry bag and pipe into 3 inch x 1 inch rectangles.
Bake for 20-25 minutes or until centers are dry.
Let cool, then split in half, length-wise.
Beat the refrigerated custard on low speed until smooth (you can also whisk by hand], fill a large piping bag or Ziplock baggie with custard.
FOR CHOCOLATE GANACHE:  Combine the chocolate and butter in a heatproof bowl. In a small saucepan over medium-high heat, bring the milk to a boil. Remove from the heat and immediately pour over the chocolate and butter. Stir with a wire whisk until the chocolate and butter melt and are smooth. Place the ganache in a pie tin or other bowl long enough to dip the eclairs inches.
TO ASSEMBLE:  Slice the éclairs in half, horizontally.  Dip each top half upside down into the ganache, coating the tops with chocolate. Turn the dipped half right side up and place on a wire rack to set.
Snip one corner of the Ziplock or piping bag, about 3/4 to 1-inch wide and pipe the custard into the bottom of each éclair, making sure you fill the bottoms with enough custard to mound above the pastry, top with chocolate iced top halves.
Store airtight and serve that day.  If there are leftovers they can be frozen, but in the name of freshness, I prefer to slice and freeze just the empty eclair pastry and then thaw and fill when I need to serve it.
Prosciutto and Parmigiano Puffs


Ingredients:
puff pastry, parmigiano-reggiano cheese, fresh ground black pepper, prosciutto, egg, hard cheese

Directions:
Roll the puff pastry into a very thin rectangle on a lightly floured surface.
Sprinkle with the Parmgiano-Reggiano and pepper.  (make sure the fan isn't blowing your way, haha, I forgot mine was on and "the answer my friend" was not the only thing that was blowin in the wind!  DOH!].
Arrange the prosciutto over the cheese to cover the entire surface.  Cut into 3 inch triangles with a pizza cutter.  (I cut it into 3 inch squares first and then in half diagonally to make triangles].
Roll the triangles up from the wide end, enclosing the cheese and proscuitto.
Arrange on a baking sheet and shape into crescents.  Brush with the egg and sprinkle with the Grana Padano.  Bake at 375*F for 20 minutes until golden and crisp.
Spicy Green Beans


Ingredients:
bacon, onion, fresh green beans, boiling water, white vinegar, butter, salt, cayenne pepper

Directions:
Cook bacon in skillet until crisp. Drain bacon and set aside, leaving drippings in skillet.
Add onions and sauté until just tender.
Add green beans and sauté over medium heat for 2 minutes, stirring frequently.
Add boiling water to pan and cover. Cook for about 10 minutes or until beans are just tender.
When tender, remove lid and turn up the heat a little higher and cook until remaining water is mostly gone.
Add vinegar, butter, salt, and cayenne, to taste, and stir.
Add bacon right before serving.
Garnish with a squeeze of lemon.
Lemon Cheesecake With Gingersnap Crust


Ingredients:
unflavored gelatin, water, lemon peel, sugar, fresh lemon juice, unsalted butter, sugar, lemon peel, unsalted butter, unflavored gelatin, unflavored gelatin, cold water, lemons, fresh ginger, sugar, sugar, salt, milk, cream cheese, fresh lemon juice, of fresh mint

Directions:
LEMON CURD (makes about 1 cup].
In small cup, sprinkle gelatin over water. Allow to soften 10 minutes.
In processor, mince lemon peel with sugar until lemon peel is as fine as sugar. Transfer to heavy small saucepan.
Add in lemon juice and yolks, then butter; mix.
Stir over medium heat until very thick, about 5 minutes; do not boil.
Transfer to bowl. Add gelatin and stir to dissolve.
Cool completely, stirring frequently, about 1 hour.
CRUST.
Position rack in center of oven and preheat to 350 degrees farenheit.
Lightly oil 9-inch-diameter springform pan.
Add vanilla wafers and gingersnaps with sugar and lemon peel to food processor and finely grind. Add butter and blend well.
Make bottom crust by sprinkling crumbs over the bottom of pan and pressing down.
Bake until golden brown, about 12 minutes. Cool.
FILLING.
In small bowl, sprinkle gelatin over cold water; allow to stand 10 minutes to soften.
In processor, mince lemon peel and ginger with sugar and salt until lemon peel and ginger are the consistency of sugar.
Add yolks and blend until light and fluffy.
In heavy medium saucepan, scald milk.
With processor running, add milk through feed tube and blend well.
Return mixture to saucepan. Stir over medium-low heat until mixture thickens, about 12 minutes; mixture should leave path on back of spoon when finger is drawn across; do not boil.
Add gelatin mixture to custard and stir until dissolved.
Strain into bowl, pressing on solids with back of spoon.
Refrigerate until thickened but not set, stirring frequently, about 20 minutes.
Add cream cheese and lemon juice to processor and blend until smooth. Add custard and blend until smooth. Transfer to large bowl.
In medium bowl, whip cream until it forms soft peaks. Gently fold into filling.
Pour half of filling over crust. Using a tablespoonfuls, spoon half of curd over filling. Swirl mixtures together using tip of knife.Pour remaining filling over.
Using tablespoonfuls, spoon remaining curd over. Swirl mixtures together using tip of knife.
Refrigerate cheesecake at least 4 hours or overnight.
After running a knife around sides of cake, release pan sides.
Garnish with mint.
Morning Crave


Ingredients:
cheddar cheese, eggs, milk, onion, salt, dried mustard, parsley flakes, bacon, sausage

Directions:
Line bottom of greased 13x9 inch casserole dish with sandwiches.
Sprinkle cheese on top.
Beat eggs. Add milk, onion, salt, dried mustard and parsley. Pour evenly over cheese.
Sprinkle meat on top.
Cover dish with aluminum foil.
Refrigerate overnight.
Preheat oven to 325°F.
Bake about 1 hour until firm.
Let sit 10 minutes before serving.
Ham Steaks with Apple Topping


Ingredients:
ham, maple syrup, margarine, apples, brown sugar

Directions:
Preheat broiler.
Score ham slices on both sides 1/8-inch thick to make a diamond pattern.
Brush ham with 1 tablespoon of the maple syrup.
Broil for 3 to 5 minutes per side or until lightly browned.
Meanwhile, in a large skillet, sauté the apples in the margarine for 10 minutes over medium heat.
Add the brown sugar and the remaining maple syrup.
Cook for 1 to 2 minutes.
Spoon over hot ham steaks.
Coconut  Biscotti


Ingredients:
sugar, butter, vanilla, eggs, flour, baking powder

Directions:
Preheat oven to 350 degrees.
In a large bowl cream together sugar and butter.
Add vanilla, eggs and coconut.
Add 1/2 cup flour and baking powder, mix well. Add remaining flour.
Stir in nuts if desired.
On a large sprayed cookie sheet divide dough in half and shape into two logs. (I usually spray my hands with non stick cooking spray for this.].
Bake for 20-25 minutes.
Reduce oven temp to 300.
Cool for 5-10 minutes remove logs from cookie sheets to a cooling rack. Cool for 10-15 minutes.
Cut logs into 3/4 inch slices and place back on cookie sheet, bake for 15-20 minutes or until desired crispness.
Cool completely and either dip or drizzle with melted chocolate.
Store in a air tight can or jar.  Do not store in plastic.
Blueberry Liqueur


Ingredients:
blueberries, vodka, sugar, water

Directions:
In a quart jar, blueberries, 1 cup sugar, and vodka. (I use frozen blueberries as the freezing process breaks down the cell walls, allowing you to get more juice].
Seal jar tightly, and place in a dry, dark place for about 2 weeks.
After two weeks, strain the liquid using a double layer of cheese cloth.  Gently squeeze the blueberries, getting as much juice from them as possible.
In a fresh quart jar, add the second cup of sugar, water to top and the strained liquid.  Seal and store again in a dark place until sugar is dissolved.
Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.