xiaoxl/recipe_data huggingface dataset:
Bo Ling's Long Life Noodle Soup


Ingredients:
chicken breasts, garlic clove, shrimp, fresh spinach, eggs, soy sauce

Directions:
Soak rice noodles in cold water.
Boil 3 quarts of water. When boiling remove noodles from cold water put in boiling water.  Cool 3 minutes. Remove from heat, rinse, drain. Set aside.
Pan fry eggs (scramble]; set aside.
Heat oils in wok.
Add finely chopped garlic, chicken breast (cut in strips] - when meat turns white add shrimp.  Add stock, soy sauce and spinach.
Turn off heat.
Put noodles divided into two bowls. Add stock mixture.  Top with egg.
Last Minute Mushrooms
Category: everyday-cooking
By Carrie Magill

This recipe for a buttery, delicious, mushroom side dish couldn't be any simpler.  It goes well with fish fillets, baked chicken, steak, and just about any other main dish.

Ingredients:
1 tablespoon butter
1 ½ cups fresh button mushrooms, sliced
½ teaspoon seasoned salt

Directions:
In a skillet, over medium heat, melt the butter. Add mushrooms, and sprinkle with seasoned salt. Cook, stirring occasionally, until mushrooms soften and become darker in color, about 10 minutes.

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

Calories: 63.6
Fat: 6 g
Saturated fat: 3.7 g
Carbohydrates: 2 g
Sugars: 0.9 g
Dietary fiber: 0.6 g
Protein: 1.7 g
Cholesterol: 15.3 mg
Sodium: 272.9 mg
Horseradish Sauce
Category: side-dish
By CAROL46

This sauce is wonderful with London Broil or Prime Rib.  It is also very good with Roast Beef.  We use it on beef sandwiches like a spread.

Ingredients:
2 tablespoons prepared horseradish
1 tablespoon cider vinegar
1 teaspoon dry mustard
3 tablespoons reduced-fat mayonnaise
⅛ teaspoon ground red pepper
½ cup nonfat sour cream

Directions:
In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 servings

Calories: 20.3
Fat: 0.2 g
Carbohydrates: 3.2 g
Sugars: 1.4 g
Dietary fiber: 0.2 g
Protein: 0.7 g
Cholesterol: 2.7 mg
Sodium: 33.1 mg
Simple Dal


Ingredients:
lentils, water, salt, turmeric, ground coriander, cayenne pepper, garlic cloves, onion, ghee, garam masala, serrano chili, fresh cilantro

Directions:
Pick through the lentils, and rinse until water runs clear; drain.
It doesn't matter what kind of lentils you use but brown lentils or french lentils are better used elsewhere. Things like channa dal are not the type of lentils I would use (I don't think of them as lentils](channa dal needs to be soaked overnight].
Heat the oil or ghee in a saucepan and cook onions until they are as soft as you like.
Stir in remaining ingredients except the last 3, bring to a boil, reduce heat, cover and simmer for 30 minutes.
Check the consistency and water level- if you want it thicker or the dal is not done, cook longer, but make sure there is water in the dal.
You can always cook the water out, although the lentils tend to lose shape, but then again, I prefer that.
Stir in garam masala.
Serve in a bowl, garnished with chopped cilantro and sliced serrano chillies if desired.
Spicy Corn Pretzel Crisps


Ingredients:
corn, Cotija cheese

Directions:
Grill corn on the cob. After cooling, cut corn off the cob. Finely chop jalapeño pepper.
Top a Garlic Parmesan Pretzel Crisps® with corn, jalapeño pepper and crumbled Cotija cheese.
Artisan Gluten-Free Flour Blend


Ingredients:
sorghum flour, cornstarch, tapioca starch, potato starch, potato flour, potato flour, guar gum

Directions:
Mix all the ingredients., Keep in an airtight container in the pantry.
Chicken Mee Goreng


Ingredients:
chicken breast fillets, carrot, celery ribs, water chestnuts, broccoli, garlic cloves, fresh ginger, green onions, chili sauce, soy sauce, tomato sauce

Directions:
Place the noodles in a heatproof bowl and cover with boiling water. Leave to stand for 2-3 minutes and use a fork to separate the noodles.
Heat a wok over a medium-high heat. add half the oil and stir fry the chicken in batches for about 5 minutes until just cooked through. Transfer to a plate and set aside.
Add the remaining oil to the wok and add the brown onion, celery and carrot. Stir fry for about 3 minutes until the onion softens then add the chestnuts and broccoli, stir frying for about 2 minutes ( I usually add about a 1/4 cup of water to also steam the veggies and soften them a little more].
Add the garlic, ginger and green onion, stir fry for 1 minute, then return the chicken and noodles to the wok with the chilli sauce, soy sauce and tomato ketchup.
Stir fry for 3 minutes until it's all heated through and serve.
Easy Onion Chicken


Ingredients:
flour, milk, pepper, extra virgin olive oil, boneless chicken

Directions:
Mix the dehydrated soup mixture with the flour, garlic salt, and pepper.
Heat the olive oil on medium until when the handle of a wooden spoon inserted into it, bubbles appear around the handle in the olive oil.
Dip the chicken into the milk, then the flour mixture.  For a thicker breading I sometimes dip it in the milk, then flour again, but it's good either way.
Set the chicken into the pan and cook until brown on either side and cooked through.
You can substitute the olive oil for your favorite oil, but I tend to favor evoo because I like how it fries things up :].
onion pizza


Ingredients:
onions, olive oil, Italian tomatoes, sugar, fresh herb, cornmeal, anchovies, black olives, parmesan cheese

Directions:
heat onions in oil on low heat for about 30 minutes., In another pan cook tomatoes with sugar and cornmeal until it tickened., mix onions, tomatoes, salt and pepper and herbs., spread on the dough, add anchovies, olive and parmesan., bake in the oven at 425F degrees until the cheese in melted.
One Pot Cowboy Trail Stew


Ingredients:
ground beef, bacon, onion, kidney beans, pinto beans, ketchup, dark brown sugar, liquid smoke, white vinegar, salt, pepper

Directions:
Brown meat, then add bacon., Add onion and cook until soft. Drain., Put mixture into a crockpot or large stewpot., Add the rest of the ingredients.Stir well., Simmer four hours or more. The longer the better.
Jack Daniel's Barbecue Sauce


Ingredients:
onion, garlic cloves, ketchup, vinegar, Worcestershire sauce, brown sugar, molasses, pepper, salt, tomato paste, liquid smoke, Tabasco sauce

Directions:
Combine onion, garlic and bourbon in a 3 quart saucepan.  Saute until onion and garlic are translucent, about 7-10 minutes.
Add all remaining ingredients, bring to a boil, then turn down to a medium simmer.
Simmer for 20 minutes, stirring frequently.  Run through a strainer if you want a smooth sauce.  Store sauce in the refrigerator.
Pink Lemonade


Ingredients:
vodka, cranberry juice, triple sec, lemon wedge

Directions:
Add the first 4 ingredients to a cocktail shaker filled with ice.
Shake vigorously; strain into chilled glass over ice cubes.
Top with 7-Up, stirring gently.
Garnish with lemon wedge.
Oatmeal Cookie Pancakes


Ingredients:
old fashioned oats, all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, sour cream, milk, eggs, vanilla extract, bananas, apple, butter

Directions:
Mix the dry ingredients in a bowl and set aside.
In a another bowl, mix the next four wet ingredients.
Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas.
Stir in the melted butter.
Heat a griddle over medium heat, then spray with cooking spray.
Cook pancakes, about 1/3 cup for each one, until bubbles form on the top, then flip.
Pancakes will cook about 2 minutes on each side.
Serve warm with syrup.
The Real Cadillac Margarita


Ingredients:
lime juice, Grand Marnier, kosher salt

Directions:
Pour a thin line of kosher salt on a plate. Rub lime slice around outside rim of martini glass to wet rim with lime juice. Turn martini glass sideways and roll the rim in the line of kosher salt.
Fill cocktail shaker with ice. Add fresh lime juice, tequila, and triple sec. Shake very well.
Pour shaken mixture into the salt-rimmed martini glass, leaving all ice in the shaker.
Slowly pour the 1/2 ounce of Cointreau, Grand Marnier, or Gran Gala on top.
Garnish with lime slice on rim and lime peel twist/curl in drink.
Enjoy the purists' margarita. :].
Slow Cooker Pork Loin Roast with Brown Sugar and Sweet Potatoes
Category: main-dish
By galet09

One of my favorite recipes passed on to me from a friend many years ago. This pork loin roast with brown sugar is easy to prepare and when it's done, it's so delicious! Serve with a green vegetable or salad and dinner rolls.

Ingredients:
1 tablespoon pork rub seasoning, or to taste
¼ teaspoon Chinese five-spice powder
1 (3 pound) pork loin roast
2 medium sweet potatoes, peeled and cut into bite-size pieces
½ cup brown sugar
3 tablespoons butter
salt and ground black pepper to taste

Directions:
Mix pork rub seasoning and Chinese five-spice powder together in a small bowl. Rub all over pork roast. Place sweet potatoes into the bottom of a slow cooker; add brown sugar and butter. Place roast on top and season with salt and pepper. Cook on Low until roast is fork-tender, 6 to 7 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Prep time: 10 mins
Cook time: 6 hrs
Total time: 6 hrs 10 mins
Yields: 6 servings

Calories: 381
Fat: 14.6 g
Saturated fat: 6.5 g
Carbohydrates: 33.9 g
Sugars: 21 g
Dietary fiber: 2.3 g
Protein: 27.6 g
Cholesterol: 94.9 mg
Sodium: 214.3 mg
Chocolate Swirl Milkshakes


Ingredients:
vanilla ice cream, milk, vanilla extract, maraschino cherries

Directions:
Combine ice-cream, milk and vanilla in a blender. Process until thick and smooth, about 1 minute.
Divide fudge syrup among parfait glasses, covering the bottom and drizzling syrup in a spiral pattern around inside of each glass.
Pour equal amounts of ice-cream mixture into each glass.
Swirl some chocolate fudge syrup over each serving. Place 1 cherry on top of each milkshake.
Chicken Tortilla Soup


Ingredients:
boneless skinless chicken breasts, onion, bell pepper, garlic cloves, olive oil, chili powder, ground cumin, oregano, bay leaf, dry white wine, salt, ground black pepper, frozen corn, reduced-sodium chicken broth, tomatoes and green chilies, fire-roasted tomatoes, black beans, corn tortilla strips

Directions:
In a stock pot heat oil and add the onions and peppers and cook until onions are translucent.  Add the garlic, chili powder, cumin, oregano, salt and pepper and cook 1 minute.
Add the wine to deglaze the pot and simmer for 1 minute. Add the rotel, fire roasted tomatoes, chicken stock, bay leaf and chicken to the pot.
Cook 15 minutes or until chicken is cooked and remove the chicken from the pot, set aside to cool.
Add the corn and continue simmering soup while chicken cools enough to shred, or cube whichever you prefer, approximately 15 minutes.
Add the beans and chicken bring back to simmer and cook for additional 5 minutes.
You can purchase tortilla strips in most grocery stores in the produce ailes, or you can buy small corn tortillas, cut them into strips and either bake at 400 degree oven till golden brown or fry them in a pan until golden. Use these to garnish the top of the soup, you can also add a dollop of sour cream to the top of the strips if you like.
Loaded Cauliflower Mash


Ingredients:
cauliflower, butter, heavy cream, salt, pepper, sharp cheddar cheese, bacon, green onion

Directions:
In a medium saucepan bring 4-6 cups water to a boil.
Roughly chop the cauliflower and cook in the boiling water until tender. About ten minutes.
Strain cauliflower and squeeze out as much water as possible. I pour the strained cauliflower onto a clean kitchen towel and twist to squeeze out any excess water.
In a food processor, add cauliflower, butter, cream, salt and pepper and blend until smooth.
Pour cauliflower mash into casserole dish and top with cheddar and crumbled bacon. Cook in a 350° oven about ten minutes until cheese is melted.
Serve with green onions on top.
White Rice


Ingredients:
long grain rice, cold water, salt, canola oil

Directions:
Heat caldero pot or any other lg. pot on medium heat.
In the meantime wash rice several times with cold water and drain well.
Add canola oil, rice and salt to pot.  Cook for 1 minute stirring once.
Add water, bring to boil stirring occasionally.
When the rice has absorbed almost all of the water (should take about 10 minutes], give it a final stir and pile the rice in a mountain in the center of the pot to avoid the rice from sticking to the sides.
Reduce heat to low, cover with aluminum foil and lid.  DO NOT TOUCH for 20 minutes.
After 20 minutes, stir the rice bringing the bottom rice to the top. Cover again and cook for 10 minutes.
Pizza Dough I
Category: bread
By Gudny Bjorg Kjaerbo

This one is a quick recipe that merely involves mixing a few basic ingredients and patting the dough into the pan. No need to wait for the dough to rise with this approach.

Ingredients:
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 degrees F/45 degrees C)

Directions:
Combine flour, salt, sugar, and yeast in a large bowl.  Mix in oil and warm water.  Spread out on a large pizza pan.  Top as desired. Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 1 pizza

Calories: 111.8
Fat: 2.1 g
Saturated fat: 0.3 g
Carbohydrates: 20.1 g
Sugars: 0.9 g
Dietary fiber: 0.8 g
Protein: 2.8 g
Sodium: 156.2 mg
Meatball Pizza


Ingredients:
mozzarella cheese, yellow bell pepper

Directions:
Place an oven rack in the lowest setting. Preheat the oven to 450ºF. Line a cookie sheet with foil.
Place 1 pizza crust on the prepared sheet. Spread half of the sauce on top, leaving a 1/2-inch rim. Sprinkle with half of the cheese, then arrange half of the meatballs slices and peppers on top.
Bake on the lowest rack until the crust is browned and the cheese is melted, about 13 minutes. Repeat with the remaining ingredients. Cut into slices and serve hot.
Cucumber Dip With Fresh Dill


Ingredients:
cucumber, low-fat plain yogurt, fresh dill

Directions:
Puree the cucumber in a blender until chunky but not liquefied., Stir in the yogurt and dill., Cover and chill in refrigerator until ready to serve., Serve with raw vegetables, pita bread or spicy foods.
Pepper Thyme Biscuits


Ingredients:
buttermilk baking mix, dried thyme, coarse black pepper, milk

Directions:
Preheat oven to 450°F.
In a medium bowl, mix all ingredients with a fork until blended.
Spray a cookie sheet with non-stick spray.
Spoon biscuit batter into 4 mounds, about 3 inches apart on cookie sheet, spreading each into a 3 inch round.
Bake 8-10 minutes, until golden.
Serve hot.
Brownie-Batter Cookie Cups
Category: desserts
By VulnerableBrena

Great cookie cups! Even after the cookies are baked, the filling stays gooey and tastes just like brownie batter. My friends and family love them!

Ingredients:
1 cup all-purpose flour
1 cup white sugar
1 (6 ounce) package cream cheese, softened
½ cup butter, softened
½ cup milk chocolate chips
2 tablespoons butter
⅓ cup white sugar
1  egg, beaten
1 tablespoon vanilla extract

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Mix flour and sugar together in a large bowl. Set aside. Beat cream cheese and butter together using an electric mixer in a mixing bowl until combined. Stir into flour mixture until just combined. Press pastry dough evenly into the bottom and up the sides of each cup of an ungreased 24-cup mini muffin pan. Heat milk chocolate chips and butter in a saucepan over medium-low heat until melted and chocolate is only slightly lumpy, 2 to 3 minutes. Cool slightly and stir in sugar, egg, and vanilla extract. Spoon roughly 1 teaspoon batter into each pastry-lined muffin cup. Bake in the preheated oven until pastry is golden and filling is slightly puffed, about 20 minutes. Let cool in pan 10 minutes before transferring to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 24 cookies

Calories: 151.9
Fat: 8.7 g
Saturated fat: 5.4 g
Carbohydrates: 17.5 g
Sugars: 13.1 g
Dietary fiber: 0.1 g
Protein: 1.6 g
Cholesterol: 28.5 mg
Sodium: 63.6 mg
Meat Pies


Ingredients:
tomatoes, dried oregano leaves, onion, garlic cloves, minced beef, plain flour, tomato sauce, Worcestershire sauce, rosemary

Directions:
Preheat oven to 210C.
CUt pastry into circles using a round 10 cm fluted cutter.
Press pastry circles into large muffin tins.
Heat oil in a heavy based pan, add onion and garlic and cook till onion is soft.
add mince, cook over high heat for 3 mins or until well browned and all the liquid has evaporated.
use a fork to break up any lumps, add flour and stir till combined.
cook over medium heat 1 min.
add stock , sauces and rosemary and stir till boiling, then reduce heat to low and let it simmer for 5 mins or until mixture has reduced and thickened.
allow to cool.
divide filling between pastry circles.
top each with a whole slice or 2 half slices of tomato, sprinkle with oregano.
bake for 25 mnins or until pastry is golden brown and crisp.
serve hot.
A Different Carrot Raisin Salad
Category: salad
By Karena

My carrot salad has a little twist to it ... coconut! I hope you enjoy it as much as my friends and fiance do.

Ingredients:
3 large carrots, shredded
1 cup raisins
1 cup walnuts
¼ cup finely chopped celery
2 tablespoons shredded coconut
½ cup mayonnaise
2 tablespoons sour cream
1 tablespoon cider vinegar
½ teaspoon white sugar
¼ teaspoon salt

Directions:
In a medium bowl, combine shredded carrots, raisins, walnuts, celery, and coconut. Whisk together mayonnaise, sour cream, vinegar, sugar, and salt. Stir dressing into carrot mixture. Chill a few hours before serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 385.3
Fat: 30.1 g
Saturated fat: 5.2 g
Carbohydrates: 29.7 g
Sugars: 19.3 g
Dietary fiber: 3.8 g
Protein: 4.7 g
Cholesterol: 9.1 mg
Sodium: 236.8 mg
Pfeffernuesse


Ingredients:
molasses, butter, all-purpose flour, brown sugar, ground cinnamon, baking soda, ground cardamom, ground allspice, ground black pepper, egg

Directions:
1.  In a small saucepan combine molasses and butter. Cook and stir over low heat until butter melts; remove from heat. Pour into a large bowl and cool at room temperature.
2.  In a medium bowl stir together flour, brown sugar, cinnamon, baking soda, cardamom, allspice, and pepper; set flour mixture aside.
3.  Stir egg into cool molasses mixture. Gradually stir in flour mixture until combined, kneading in the last of the flour mixture by hand.
4.  Divide dough into 12 portions. On a lightly floured surface, roll each portion into a rope about 10 inches long. Cut ropes into 1/2 inch pieces. Place pieces 1/2 inch apart in an ungreased shallow baking pan. Bake in a 350 F oven for about 10 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to a wire rack and let cool.
Peppermint Patty Porridge


Ingredients:
light cream cheese, sugar substitute

Directions:
Place oat bran or oats in large bowl, cover with water, and stir., Microwave on high for 2 minutes., Stir in cocoa until blended, then cream cheese., Add peppermint extract and sugar substitute, Once mixture is blended, top with sliced almonds., Then dig in!
Cordon Bleu Clubs


Ingredients:
bacon, butter lettuce, flat leaf parsley, tarragon leaf, Dijon mustard, fresh lemon juice, white wine vinegar, extra virgin olive oil, boneless skinless chicken breasts, ham, swiss cheese, tomatoes

Directions:
Preheat the oven to 375°F  Bake the bacon on a broiler pan until crisp, about 15 minutes.
While the bacon is working, trim and discard the crust from 1 slice of bread, then tear the slice into pieces.  Arrange the rest of the bread on a baking sheet and lightly toast in the oven, about 5 minutes.   Using a food processor, mix the lettuce, parsley, tarragon, mustard, lemon juice and torn bread.  With the machine on, pour in 1/4 cup olive oil to form a thick sauce; season with salt and pepper.
In a large skillet, heat a drizzle of olive oil over medium-high heat or heat a grill pan and brush with olive oil.  Add the chicken and cook, turning once, until golden, 4 to 6 minutes; season with salt and pepper.
Top each of 4 toasts with a chicken breast, 2 ham slices, 1 cheese slice (for melted cheese, broil the sammies for 1 minute], 2 tomato slices, salt, pepper and 2 bacon strips.  Spread the lettuce puree on the remaining toasts and set on top.  Slice the sammies into 4 triangles each.
Classic Light Potato Salad


Ingredients:
small white potatoes, fat free sour cream, low-fat mayonnaise, Dijon mustard, celery, hard-boiled egg, salt, fresh ground black pepper, red onions, paprika

Directions:
Place the potatoes in a large pot of salted water and bring to a boil and cook for 20 to 25 minutes, until the potatoes are tender when pricked with a knife. Drain and cool the potatoes.
Meanwhile, in a large mixing bowl, combine the sour cream, mayonnaise, sweet pickle relish, mustard and celery.
When the potatoes are cool enough to handle, cut them into small, bite-sized pieces and add them to the bowl. Add the hard boiled egg and egg white and stir to combine. Season with salt and pepper. (This can be made in advance and stored in the refrigerator for 3 days.]
Just before serving, stir in the red onion. Transfer the potato salad to a serving bowl and sprinkle the paprika on top.
Celeriac Mash
Category: side-dish
By Kristin Boraas Carder

An easy, delicious way to use celeriac or even make mashed potatoes a little more exciting. Can make a low fat version by using low fat milk and cutting back on the butter. Adapted from Bon Appetite.

Ingredients:
1  celeriac (celery root), peeled and cut into 1/2-inch pieces
3  potatoes, peeled and cut into 1/2-inch pieces
⅓ cup heavy cream
3 tablespoons butter

Directions:
Place the celeriac cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 12 minutes. Add the potatoes, and continue boiling until the vegetables are very tender, about 15 minutes more. Drain and allow to steam dry for a minute or two. Return the vegetables to the pot, and stir over medium-high heat until liquid is no longer pooling from the vegetables. Remove from the heat, and pour in the cream and butter. Mash with a potato masher until almost smooth.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 cups

Calories: 117.3
Fat: 5.6 g
Saturated fat: 3.4 g
Carbohydrates: 15.6 g
Sugars: 1.5 g
Dietary fiber: 2.4 g
Protein: 2.2 g
Cholesterol: 16.7 mg
Sodium: 92.8 mg
Easy strawberry cream pie


Ingredients:
Cool Whip, strawberry, graham cracker pie crust

Directions:
Slice strawberries and let sit., Mix Cool Whip and yogurt together., Fold in strawberries and pour into pie crusts., Chill at least one hour to set.
Potato Salad With Yogurt and Mustard Dressing


Ingredients:
potato, red onion, cucumber, celery rib, bell pepper, hard-boiled eggs, parsley, mint, mustard, cayenne pepper, capers, anchovy fillets, pepper, garlic clove, tomatoes

Directions:
Mix together in a large bowl: potatoes, onion, cucumber, celery, bell pepper,  olives, eggs, parsley and mint.
Mix the yogurt with the mustard, cayenne, capers, anchovies (or salt], pepper and garlic, taste and adjust the seasoning to your taste.
Gently mix the dressing with the salad, transfer to a serving bowl and garnish with the tomatoes (and more olives if you like].