xiaoxl/recipe_data huggingface dataset:
Bisquick® Substitute
Category: everyday-cooking
By Kevin G

Quick and easy substitute for Bisquick®.

Ingredients:
1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 tablespoon butter

Directions:
Sift flour into a bowl; add baking powder and salt and whisk until fully incorporated. Cut butter into flour mixture using a pastry cutter until evenly combined.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 cup

Calories: 140.1
Fat: 3.2 g
Saturated fat: 1.9 g
Carbohydrates: 24.3 g
Sugars: 0.1 g
Dietary fiber: 0.8 g
Protein: 3.3 g
Cholesterol: 7.6 mg
Sodium: 349.3 mg
Gluten-Free Salmon and Spinach Pie


Ingredients:
salmon, fresh spinach leaves, shallots, butter, milk, parmesan cheese, salt, white pepper powder, all-purpose flour, coconut oil, egg, salt, water

Directions:
Make the pie dough.
a. Whisk flour and salt in a bowl until well-combined.
b. Add in coconut oil and mix thoroughly. Mixture will be crumbly.
Celsius Add in egg and mix. Mixture will still be crumbly.
d. Add in the water about a tablespoon at a time. Dough should come together but should not be too wet. Use less or more water if needed.
e. Wrap the dough in plastic wrap and set aside in the refrigerator.
Make the filling.
a. Melt butter in a pan.
b. Sautee shallots over medium heat until translucent. About 2 minutes.
Celsius Add flour and roast for another minute.
d. Whisk in milk.
e. Add salmon and spinach leaves. Toss for about a minute.
f. Turn off the heat and fold in cheese.
g. Season with salt and pepper.
Assemble the pie.
a. Divide the dough into 10 balls. Put each ball in between sheets of parchment paper and flatten with a rolling pin.
b. Pour the filling into individual soup cups.
Celsius Top the soup cups with prepared pie dough.
d. Make small incisions on the pie dough using a paring knife.
e. Brush the dough with egg yolks.
f. Bake for 10-12 minutes at 180C/360°F.
Amazing Almond Flour Pancakes (Gluten-Free and Paleo-Friendly)
Category: breakfast-and-brunch
By Craig Miceli

While trying many of the grain free pancake ideas out there, I discovered that many pancake recipes are just too 'eggy' or include bananas in the recipe. A lot of the recipes resulted in pancakes that were too flat and broke apart when flipping. I wanted a recipe that was like the Aunt Jemima® pancakes I grew up with: delicious and fluffy. After much experimentation with recipes and reading forum comments, I finally put together something reminiscent of childhood quality pancakes. Top with maple syrup and fresh fruit.

Ingredients:
1 cup almond flour
1 tablespoon chocolate chips (such as Enjoy Life®), or more to taste  (Optional)
½ teaspoon baking soda
1 pinch salt
1 pinch ground cinnamon, or to taste  (Optional)
1  egg
1  egg white
1 tablespoon honey
2 teaspoons vanilla extract
¼ cup water, or as needed

Directions:
Preheat a lightly oiled griddle to 375 degrees F (190 degrees C). Whisk almond flour, chocolate chips, baking soda, salt, and cinnamon together in a bowl. Whisk egg, egg white, honey, and vanilla extract together in a separate bowl. Stir flour mixture into egg mixture, adding enough water to reach a pancake batter consistency. Drop batter by large spoonfuls onto the prepared griddle and cook until pancakes are golden brown and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 57.3
Fat: 2 g
Saturated fat: 0.9 g
Carbohydrates: 6.6 g
Sugars: 6.2 g
Dietary fiber: 0.3 g
Protein: 2.6 g
Cholesterol: 46.5 mg
Sodium: 228.6 mg
Buffalo Calamari
Category: seafood
By AmyD

A delicious take on everyone's two favorite appetizers - Buffalo wings and fried calamari! Fresh, homemade calamari drizzled with blue cheese and hot sauce, topped with a cooling tomato relish. Hard to give a serving size, as my daughter Evan and I finish a whole recipe between us, or I'll make a plate for myself (only) as an entree! The beauty is, you can adjust just about all of the ingredients to taste!

Ingredients:
1 cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
1 pound baby calamari - rinsed, dried, and sliced into rings
vegetable oil for frying
½ cup diced tomatoes
¼ cup diced red onion
¼ cup diced celery
¼ cup crumbled blue cheese, or to taste
¼ cup blue cheese salad dressing, or to taste
¼ cup Buffalo wing sauce (such as Frank's RedHot®), or to taste

Directions:
Combine flour, salt, black pepper, and cayenne pepper in a resealable plastic bag and shake to combine. Add calamari and make sure all pieces are coated. Heat oil in a frying pan over medium to medium-high heat to 395 degrees F (200 degrees C). While oil heats, combine tomatoes, onion, and celery in a bowl. Set tomato relish aside. Shake excess flour from calamari and drop calamari into the hot oil in batches. Fry until golden brown, about 1 minute per batch. Drain on paper towels. Transfer cooked calamari to a serving plate. Top with crumbled blue cheese, blue cheese salad dressing, hot sauce, and a sprinkling of tomato relish.

Prep time: 30 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 4 servings

Calories: 886.7
Fat: 72.9 g
Saturated fat: 11.9 g
Carbohydrates: 36.8 g
Sugars: 1.7 g
Dietary fiber: 1.4 g
Protein: 22.5 g
Cholesterol: 239 mg
Sodium: 1270 mg
Easy Cheesy Pretzel Dip


Ingredients:
butter, cornstarch, milk, salt, American cheese, mustard

Directions:
In a medium sauce pan over medium heat melt butter, then add cornstarch.
Slowly pour in the milk. Stir continually until milk thickens.
Once it has thickened add salt and American cheese.   Continue stirring until cheese has melted.
Once cheese has melted add mustard to mixture.
Serve with soft or hard pretzels and enjoy.
Tea Slush


Ingredients:
tea bags, boiling water, sugar, water, vodka

Directions:
Steep 4 tea bags in 2 cups boiling water for 10 minutes and cool.
Mix 2 cups sugar in 7 cups of water in a sauce pan and boil til clear.
Add 12 oz frozen lemonade and 12 oz frozen orange juice.
Mix together in a  4 quart plastic bowl with lid and add 2 cups of vodka.
Freeze (over night].
Keeps indefinitely.
Crispy Ginger Slaw


Ingredients:
napa cabbage, carrot, snow peas, cilantro, soy sauce, rice vinegar, sugar, mirin, garlic clove, fresh ginger, lime juice, cayenne pepper

Directions:
Make the dressing.
Combine all of the dressing ingredients in a small bowl.  Cover and refrigerate for several hours, or overnight.
In a serving bowl, combine cabbage, carrots, and snow peas.
Add dressing and toss to coat all of the vegetables.
Top with cilantro (if using].
Serve immediately!
Lemon Raspberry Squares


Ingredients:
butter, white sugar, all-purpose flour, eggs, white sugar, lemons, all-purpose flour, frozen raspberries

Directions:
Preheat oven to 350 degrees F (175 degrees C].
In a medium bowl, blend together the softened butter, 2 cups flour and 1/2 cup sugar. Press into whatever shallow pan (ungreased!] you have. 9" works great!
Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.
In another bowl, whisk together the remaining 1/4 cup sugar and 3 tbls flour. Whisk in the eggs, lemon juice. and the blended 1/4 cup of frozen raspberries. Pour over the baked crust (it's fine if it's warm].
Bake for an additional 20 minutes in the preheated oven. Keep an eye if the liquid is starting to firm up. Take it out and let it cool.
Broccoli Bacon Red Onion Salad


Ingredients:
broccoli, red onions, raisins, sunflower seeds, mayonnaise, sugar, lemon juice, bacon

Directions:
Combine broccoli, onions, raisins, and sunflower seeds, set aside., Combine mayo, sugar, lemon juice and salt and pepper., Fold dressing into salad mixture., Refrigerate., Add bacon just before serving.
Guacamole


Ingredients:
avocados, red onions, roma tomatoes, garlic cloves, lemon juice

Directions:
Cut avocados lengthwise and remove pit.
Using a butter knife, score the avocado in a criss-cross pattern in the peel (this will prevent having to dice when removed from peel].
Scoop out avocado flesh into medium-sized mixing bowl.
Finely chop onion, tomato & garlic, and stir into avocado.
Add lemon juice and garlic salt, if desired, and stir until combined.
Place cling wrap directly on the surface of guacamole (to prevent discoloring] and refrigerate for at least 20 minutes to let flavours blend.
Mzoura Tunisian Spiced Parsnips


Ingredients:
parsnip, water, olive oil, garlic clove, red pepper flakes, caraway seed, cumin, honey

Directions:
boil parsnips  in water 8 minutes., drain., in skillet add oil onions., add garlic., add spices dont burn add stock., add honey., add parsnips., cook for 10 minutes more until glazed.
Chicken and Peppers with Balsamic Vinegar
Category: meat-and-poultry
By ROBYN050501

This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.

Ingredients:
¼ cup olive oil, divided
4  skinless, boneless chicken breast halves - cut into strips
salt and pepper to taste
1  red bell pepper, thinly sliced
1  yellow bell pepper, thinly sliced
1  orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
1 tablespoon dried basil
¼ cup balsamic vinegar, divided

Directions:
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside. Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar. Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 323.5
Fat: 17.6 g
Saturated fat: 2.9 g
Carbohydrates: 13.2 g
Sugars: 6.1 g
Dietary fiber: 2.2 g
Protein: 28.2 g
Cholesterol: 71.9 mg
Sodium: 71.3 mg
Caramelized Autumn Roasted Vegetables


Ingredients:
pecans, carrots, parsnips, head cauliflower, Brussels sprout, extra virgin olive oil, nutmeg, kosher salt, fresh ground black pepper, fresh ginger, maple syrup

Directions:
Preheat oven to 425. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.
In a large bowl, toss the carrots, parsnips, cauliflower, squash, brussels sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature.
Note: The roasted vegetables can be kept at room temperature for up to 2 hours before serving.
Quick Asian Lettuce Wraps
Category: appetizers-and-snacks
By SMACPRODUCTIONS

After many attempts and searching for recipes, I have ended up with this one.  Easy to do and great as a summer meal outside.  Try different versions by alternating optional ingredients, such as peanuts, peppers, shrimp, steamed rice noodles, diced teriyaki chicken, scrambled egg, or bean sprouts. The possibilities are endless!

Ingredients:
4 cups water
2 cups uncooked white rice
1 tablespoon vegetable oil
1 pound ground pork
1 bunch green onions, thinly sliced
½ teaspoon minced garlic
1 (14 ounce) package firm tofu, drained and cubed
2  carrots, shredded
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
¼ teaspoon hot chile paste
1 head iceberg lettuce leaves, separated

Directions:
In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm. Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste. To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.

Prep time: 15 mins
Cook time: 32 mins
Total time: 47 mins
Yields: 4 servings

Calories: 836.2
Fat: 31 g
Saturated fat: 8.3 g
Carbohydrates: 95.5 g
Sugars: 8.6 g
Dietary fiber: 8 g
Protein: 45.8 g
Cholesterol: 73.9 mg
Sodium: 773.7 mg
Stuffed and Rolled Pork Tenderloin
Category: meat-and-poultry
By Chef John

Sometimes you just have to show off. This is one of my many recipes that looks very impressive to your dinner guests but is, in fact, quite simple and easy to prepare.

Ingredients:
1  pork tenderloin
½ bunch flat-leaf parsley, chopped
⅓ cup bread crumbs
¼ cup dried currants
3 cloves garlic, minced
2 sprigs fresh rosemary, chopped
1  egg
2 tablespoons olive oil
2 teaspoons salt
1 ½ teaspoons ground black pepper
1 pinch cayenne pepper
salt and ground black pepper to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve. Cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold. Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing is well-combined. Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long-sides. Roll up tenderloin, ending at the 2-inch border; tie meat with twine to secure shape. Season tenderloin all over with salt and black pepper. Heat an oven-safe skillet over high heat until hot. Cook tenderloin in hot skillet until browned, 3 to 4 minutes per side. Cook in the preheated oven until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 283.5
Fat: 14.1 g
Saturated fat: 3.4 g
Carbohydrates: 15.1 g
Sugars: 6.8 g
Dietary fiber: 1.6 g
Protein: 23.7 g
Cholesterol: 109.7 mg
Sodium: 1294.9 mg
Salted Grilled Fish


Ingredients:
red snapper, lemon, fresh ginger, mirin, soy sauce, salt

Directions:
Rinse the fish under cold water and pat dry with paper towels. Place the lemon slices inside the fish.
Finely grate the ginger using the smallest side of the grater.  Use your hands to squeeze out as much juice as possible from the pulp.  Reserve the juice and discard the dry pulp.
Place the ginger juice, mirin and soy sauce in a small bowl and mix to combine. Pour the mixture evenly over the fish and sprinkle both sides of the fish with salt. Cover the fish tail and fins with salt to protect it from burning.
Line a grill tray with foil and place it on the level furthest from the heat - if fish is too close to the heat it will cook too quickly and could burn.  Cook the fish until golden brown on both sides (unless you chose the snapper!] and the flesh flakes easily when tested with a fork - this will take about 6 to 8 minutes, depending on the thickness and variety of the fish.
(Remember to remove the salt off the fins and tail!].
Place the fish on the plate, garnish with some ginger slices and serve immediately.
Bertha's Luscious Cabbage


Ingredients:
cabbage, bacon, green pepper, onion, water, black pepper, Accent seasoning, sugar

Directions:
Cut up bacon into 1 inch pieces.
Put in pan and begin to cook.
dice green pepper add to bacon.
slice onion add to bacon (you may want to microwave onion briefly to soften] Let mixture cook until bacon is mostly done.
Chop cabbage into preferred size (I like 1 to 2 inch pieces].
Add cup of water.
Add seasonings (to taste].
Add cabbage.
Bring to boil.
Lower to medium, cover and let simmer stirring periodically.
Cook to desired texture.
Enjoy!
Sauteed Asparagus


Ingredients:
water, asparagus, butter, salt, pepper

Directions:
Bring water to a boil in a large saute pan.  Add asparagus and blanch for 2 minutes.  Transfer asparagus to a plate and pour off the water.
Melt butter in the pan over medium heat.  Add asparagus and saute 1 - 2 minutes, tossing to coat.
Squeese lemon over asparagus; season with salt and pepper.
Spider Cupcakes


Ingredients:
character(0]

Directions:
Put 8 legs (licorice strings] in each oreo cookie.
With icing  'glue'  on 2 red candies on each cookie for the eyes.
Place spider on each frosting cupcake!
Super Yummy Peppermint Bark


Ingredients:
"white chocolate wafers"

Directions:
Heat oven to 250F degrees.
Take a 9 x 13 baking sheet, line with foil, then coat with non stick spray.
Pour dark chocolate wafers onto sheet and bake in the oven for five minutes or until slightly melted.
Using an offset spatula, smooth out chocolate into an even layer.
Refrigerate for at least a half an hour.
Crush your peppermint candies, if you had not already done so. I state a generous half a cup as mine resembled a heaping cup of pre-crushed candies. Here I used a pestle and mortar, but I've heard using coffee bean grinders work just as well.
Melt your white chocolate.  I don't have a double broiler, so I modify this by using a small (or medium] glass mixing bowl affixed on top of a pot filled with an inch of water, just slightly below boiling.  As long as the bowl doesn't touch the bottom of the pan, it'll work. Keep stirring until the white chocolate is smooth in consistency.
Remove from heat and stir in the peppermint extract.  We let the white chocolate cool slightly to prevent it from melting the dark.
Working quickly, spread the peppermint white chocolate mixture on top of the dark chocolate.
Top with the crushed peppermints and refrigerate for another half hour.
Separate with a knife, serve and enjoy!
Day After Thanksgiving Fiesta Turkey Salad (Leftover)


Ingredients:
mayonnaise, salsa, romaine lettuce, bacon, tomatoes, black beans, cheese

Directions:
Combine the mayo and salsa., Toss with the remaining ingredients before serving.
Ghanaian Waakye (Beans and Rice)


Ingredients:
dried kidney beans, black-eyed peas, long grain rice, salt, water

Directions:
Soak your preferred beans in water over night in water to become soft and easy to cook. Alternatively, you can soak it for 3 – 5 hours in the morning, should you want to prepare this meal for lunch or dinner.
Now bring the soaked beans to boil in 2 cups of the water in a pot. Boil for about 15 minutes.
Then wash your rice and add to the boiling beans and add more water. Allow the mixture to boil for about 30 minutes, adding water to achieve the desired level of tenderness. Salt to taste.
Your waakye is ready to eat. Serve with a sauce of vegetable and fish or meat.
Some would add blended tomatoes straight into the boiled mixture, curry, magi cube, chilli pepper, and a little vegetable or palm oil and allow to boil for another 10 minutes.
Persian Chelo With Chicken


Ingredients:
butter, onion, ground allspice, ground cinnamon, ground black pepper, salt, basmati rice, water, olive oil, onions, garlic, cinnamon, ground ginger, ground cumin, ground coriander, cayenne pepper, turmeric, chicken thighs, salt, pepper, canned tomato, spinach, raisins, of fresh mint, pistachios

Directions:
Soak the rice for at least half an hour, drain and rinse until water runs clear.
Melt 3 tbsp butter in a heavy pot over medium heat.  Add onions and saute for 5 minutes or until softened.
Add allspice, cinnamon and black pepper. Season with salt.  Cook for 1 minute or until fragrant.
Add rice and water and bring to a boil.  Cover, reduce heat to low and steam for 10 to 12 minutes or until slightly el dente.
Remove from heat and spread rice on a baking sheet to cool.  Season with more salt if needed.
For the chicken filling:  Heat 1 tbsp of oil in a skillet over medium heat.  Add onions and saute for 6 to 8 minutes or until just beginning to brown.  Add remaining oil and stir in garlic, cinnamon, ginger, cumin, coriander, cayenne pepper and turmeric, and cook for 1 minute or until fragrant.
Season chicken with salt and pepper.  Add chicken to skillet and saute for 5 minutes or until beginning to brown.  Add tomatoes and stock and bring to a boil.
Reduce heat and simmer for 10 minutes or until sauce is thick and chicken is no longer pink.  Add spinach and raisins and cook for 2 more minutes or until spinach wilts.  Stir in mint.  Taste for seasoning and allow to cool for 10 minutes.
Melt remaining butter in a 10 inch nonstick skillet (used my wonderful cast iron pan for this] over medium heat until butter is foamy.  Remove and reserve 2 tbsp of melted butter.  Remove pan from heat and add half of rice, spreading it evenly over base of skillet.  Use a spatula to compress the rice slightly.  Spoon chicken misture over the rice in an even layer.  Finish with remaining rice, again compressing with a spatula.  Use the handle of a wooden spoon to make a hole down through the centre of the mixture to let steam escape.  Drizzle with reserved butter.
Cover and cook over medium heat for 25 to 30 minutes or until rice has formed a golden crust on the bottom.  Watch so it does not get too dark.  Remove from heat and let stand for 5 minutes.  Use a spatula to loosen sides.  Reverse pan onto a large serving plate to the golden bottom is on the top.
Break up mixture with a spoon.  Garnish with pistachios and candied orange.
Caramel Popcorn Balls


Ingredients:
sugar, brown sugar, light corn syrup, water, white vinegar, salt, butter

Directions:
"Put popped corn in large bowl. Combine sugars, syrup, water, vinegar and salt in a 2 quart sauce pan. Heat to boiling over medium high heat, stirring frequently. Once it starts boiling stir constantly until small amount of mixture dropped into very cold water forms a ball (hard ball stage]. Reduce heat to low and stir in butter until melted. Pour syrup over popcorn in bowl, stirring until well coated. Let cool slightly. Butter hands and shape into balls."
Philly Cream Cheese Brunch Quiche


Ingredients:
cream cheese, milk, eggs, onion, butter, ham, chopped pimiento, dill weed, pepper

Directions:
On a lightly-floured surface, roll pastry to a 12" circle.  Place in 10" pie plate.
Turn under edge and flute.  Prick bottom and sides of pastry with fork and bake at 400 for 12 to 15 minutes or until pastry is lightly browned.
Combine cream cheese and milk in saucepan.  Stir over low heat until smooth.
Gradually add cream cheese mixture to eggs, mixing until well blended.
Saute onions in butter.
Add onions and remaining ingredients to cream cheese mixture and mix well.
Pour into pastry shell and bake at 350 for 35 to 40 minutes or until set.
Garnish with ham slices and fresh dill, if desired.
Broccoli Salad


Ingredients:
broccoli, bacon, red seedless grapes, cheddar cheese, mayonnaise, white sugar

Directions:
Cut the broccoli fairly small, mix with bacon, grapes and cheese.
Mix dressing separately, then add to broccoli mixture.
You may add more dressing if you like as this salad tends to soak up the dressing over time.