xiaoxl/recipe_data huggingface dataset:
Cucumber Noodle Salad With Basil, Green Beans & Peanuts


Ingredients:
English cucumber, green beans, scallions, garlic cloves, fresh basil, lime, raw peanuts, sugar, coarse salt

Directions:
Halve cucumber lengthwise and thinly slice into half moons. Trim green beans and break into 1-inch pieces. Trim roots from scallions and thinly slice, separating green tops and scallion whites. Peel and finely chop garlic. Pick basil leaves from stems.
Halve lime and squeeze juice into a small bowl. Add tamari, sesame oil, and 2 teaspoons sugar and stir until sugar dissolves. Set aside.
Bring a medium pot of salted water to a boil. Add ramen noodles and green beans and cook until noodles are almost tender and green beans are bright green, about 3 minutes. Drain and set aside.
Heat 2 tablespoons oil in a large skillet over medium-high. Add peanuts and cook, stirring constantly, until golden, 2–4 minutes. Using a slotted spoon, transfer to a small bowl and season with salt.
To skillet, add garlic and scallion whites and cook until fragrant, about 1 minute. Add cucumbers, season with salt, and cook, tossing until beginning to soften, about 2 minutes.
Add drained ramen and green beans and toss to combine. Whisk tamari mixture to combine and add to skillet along with basil. Cook, tossing, until basil wilts and liquid is reduced and coats the noodles, about 2 minutes. Serve topped with scallion greens and fried peanuts. Enjoy!
Sensational Chicken Breasts With Cherry Sauce


Ingredients:
cherries, soy sauce, honey, lemon juice, garlic clove, gingerroot, whole wheat flour, black pepper, boneless skinless chicken breasts, butter

Directions:
Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside.
Dip chicken in egg whites. Dredge in flour that has been combined with pepper, shaking off excess. In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken in a Pam sprayed 13-in. x 9-in. baking dish (or if you skillet is oven proof can leave it in for easier clean up]. Top with cherry sauce.
Bake, uncovered, at 350° for 15 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 15-20 minutes or until done.
Meanwhile, heat crepes as directed on package. Place on crepe on each plate and top with one chicken breast and some cherry sauce.
Mar-A-Lago Pear Chutney


Ingredients:
Anjou pear, cinnamon, sea salt, chutney, dried currants, raisins

Directions:
Preheat oven to 350°.
Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes.
Cool and mix with the chutney and currants or raisins.
Easy Garlic, Rosemary, and Asiago Cheese Dinner Rolls


Ingredients:
all-purpose flour, salted butter, garlic powder, rosemary, salt, pepper, asiago cheese

Directions:
Thaw frozen dinner rolls at room temperature until soft enough to cut, yet still cold.
Grease a 12-count muffin pan with softened butter or generously spray with nonstick cooking spray. Scatter flour on a plate. Cut each thawed roll in half. Roll each half into a ball and lightly toss in flour, knocking off any excess. Place three dough balls in each greased muffin cup. Cover muffin pan with a piece of plastic wrap that's been sprayed with nonstick cooking spray. Allow to rise for 30 minutes or until doubled in size (do not let rise too much above the top edge of the muffin pan].
While the rolls are rising, preheat the oven to 350°F. Melt the butter and stir in the garlic powder, salt, and pepper until garlic is dissolved. Gently brush the risen rolls with the garlic butter and evenly sprinkle with the fresh minced rosemary and asiago cheese. Bake for 15 to 20 minutes or until golden brown. Allow to cool in pan for a few minutes before removing to a rack. Serve warm.
Clams Kokkinisto


Ingredients:
onion, celery, garlic cloves, olive oil, diced tomatoes, tomato paste, clams, clams, bay leaves, crushed red pepper flakes, oregano, feta cheese, linguine

Directions:
In a large saucepan, sauté the onion, celery, and garlic in 1 tablespoon of the olive oil.
Stir in the tomatoes, tomato paste, and clam juice.  (Put clams in refrigerator while the sauce simmers; they'll get tough if added now [they're pre-cooked].].
Season with bay leaves, red pepper flakes, oregano, and salt and pepper.
Cover, and simmer for 1 hour, until tomatoes begin to turn deep red in color and the sauce thickens.
Stir in remaining 1 tablespoon olive oil and clams near the end of the cooking time.
Serve over linguine and top each serving with feta cheese.
10 Min Cheesy Gnocchi With Seafood Sauce.


Ingredients:
low fat cottage cheese, parmesan cheese, plain flour, shallots, low-fat sour cream

Directions:
Gnocchi:  Place the cottage cheese in a large bowl.
Stir in the egg yolk, Parmesan cheese and flour.
Mix to form a slightly sticky dough.
Bring the saucepan of water to the boil.
Roll teaspoons of the mixture into balls and drop into the water.
When the gnocchi rises to the surface, remove with a slotted spoon.
Arrange the gnocchi onto serving plates.  Top with the seafood sauce.
Seafood Sauce:  Cook the shallots in a pan for about 2 minutes Stir in the prawns and cook, stirring until they turn pink.
Stir in the seafood sauce and sour cream.  Heat gently.
Cashew, Chocolate, and Butterscotch Cookies


Ingredients:
butter, brown sugar, granulated sugar, baking soda, salt, eggs, vanilla, all-purpose flour, rolled oats, cashews

Directions:
In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much flour as possible with the mixer. Using a wooden spoon, stir in any remaining flour, rolled oats, cashews, chocolate pieces, and butterscotch pieces.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased baking sheet. Bake in a 375* oven for 6 to 7 minutes or until edges are golden. Transfer cookies to a wire rack; let cool.
Pulled Pork Soft Tacos


Ingredients:
pork, corn tortillas, flour tortillas, iceberg lettuce, romaine lettuce, salsa

Directions:
Heat a large skillet over medium heat. Place two tortillas in the skillet and cook until warm and softened, about 30 seconds per side. Fill the tortillas with about 1 1/2 ounces of the pork, 1/4 cup of the lettuce, and 4 teaspoons of the salsa.
Repeat with the remaining tortillas and serve. If you prefer to heat all of the tortillas at once, microwave them on high until warm and softened, 1 to 2 minutes.
Broccoli Raisin Salad
Category: salad
By ed smith

Broccoli raisin sunflower salad.

Ingredients:
1 pound bacon
6 cups chopped broccoli
1 small red onion, finely chopped
1 cup raisins
1 cup mayonnaise
½ cup white sugar
2 tablespoons white vinegar
1 (3 ounce) package sunflower seeds

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and cool. Chop bacon. Mix broccoli, bacon, red onion, and raisins in a bowl. Whisk mayonnaise, sugar, and vinegar together in a bowl; stir dressing into broccoli mixture until evenly coated. Cover bowl and refrigerate for flavors to blend, about 1 hour. Sprinkle salad with sunflower seeds.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 12 servings

Calories: 330.4
Fat: 23.6 g
Saturated fat: 4.2 g
Carbohydrates: 24.8 g
Sugars: 17.8 g
Dietary fiber: 2.4 g
Protein: 7.9 g
Cholesterol: 20.6 mg
Sodium: 407.9 mg
Blue Cheese Popovers
Category: bread
By Chef John

I'm very excited to show you this new, and possibly slightly improved, popover recipe. While we may have tweaked the ingredient amounts a little bit, we are still going to be using our foolproof, cold-oven method for making these. The reason this technique is so fun to use, is that it's literally the opposite of everything every popover expert says you should do.

Ingredients:
5 large eggs, at room temperature
1 teaspoon kosher salt
1 pinch cayenne pepper, or to taste
2 cups whole milk, at room temperature
¼ cup vegetable oil
2 cups all-purpose flour
1 tablespoon unsalted butter, softened
nonstick vegetable oil cooking spray
½ cup crumbled blue cheese, or to taste

Directions:
Whisk eggs, salt, cayenne, milk, oil, and flour together in a large measuring cup or mixing bowl just until blended. Cover the bowl with plastic wrap and allow to rest for 1 hour on the counter, or in the refrigerator for 2 to 3 hours, up to overnight. Grease 14 nonstick muffin cups with butter, and then mist with cooking spray. Whisk the batter for a few seconds and fill each prepared muffin cup 4/5 full. Sprinkle each evenly with blue cheese. Place the muffin pans into a cold oven with a drip pan set underneath. Set the heat to 450 degrees F (230 degrees C). Bake in the oven until popovers are well browned and fully puffed, about 30 to 35 minutes. Poke each popover with a knife to allow steam to escape. Serve hot.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr 40 mins
Yields: 14 popovers

Calories: 170.2
Fat: 9.2 g
Saturated fat: 3.3 g
Carbohydrates: 15.5 g
Sugars: 1.8 g
Dietary fiber: 0.5 g
Protein: 6.3 g
Cholesterol: 75.7 mg
Sodium: 243.8 mg
Real Texas Chili
Category: soups-stews-and-chili
By AICIRTAP

This chili contains no onions, beans or tomatoes. It is even better the next day. Season to your tastes as it may be too spicy for you. You can also add pinto beans, sour cream and lime juice, if desired.

Ingredients:
3 pounds boneless beef chuck roast - cut into 1 inch cubes
2 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
1 tablespoon dried oregano
2 (14 ounce) cans beef broth, divided
1 teaspoon salt
¼ teaspoon ground black pepper

Directions:
Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic. In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth. Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes.  Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 8 servings

Calories: 489.3
Fat: 37 g
Saturated fat: 14 g
Carbohydrates: 4.9 g
Sugars: 0.3 g
Dietary fiber: 1.4 g
Protein: 33.1 g
Cholesterol: 114 mg
Sodium: 740.9 mg
Bell Peppers Stuffed With Mushroom Corn Rice Pilaf


Ingredients:
rice, mushrooms, olive oil, bay leaves, bell peppers

Directions:
Heat olive oil in a stockpot.
Add in onions and sweat until translucent.
Add in mushrooms and continue cooking over high heat for another minute.
Add in corn rice and stir until evenly coated with the oil in the pot.
Pour in 2 cups of stock then bring to a boil stirring occasionally.
When level of stock in the pot goes down to level of rice, cover and turn heat to low.
Leave to cook for 10 minutes.
Turn off the heat and leave covered for another 15 minutes.
Fluff rice.
Preheat your oven to 180C/360°F.
Cut the top of each bell pepper. Remove the core and seeds. Stuff with rice pilaf.
Arrange stuffed bell pepper standing up in a deep baking dish.
Pour in remaining stock around the bell peppers.
Bake for 40 minutes.
Monte Cristo Sandwich


Ingredients:
water, half-and-half, water, egg, salt, white pepper, all-purpose flour, baking powder, turkey, swiss cheese, ham, confectioners' sugar

Directions:
For the jelly sauce:
Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.
For the batter:
Place water, egg, salt, pepper and food coloring in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill. Makes enough for 4 sandwiches.
Sandwiches:
Make 4 sandwiches, putting cheese between hand and turkey. Cut into fourths and put a toothpick through each quarter.
Heat about 6-inches of oil to 340F in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. Remove from oil, take out toothpicks, sprinkle sandwiches with confectioners' sugar. Serve with raspberry jelly sauce.
Bacon Bitskits


Ingredients:
oleo, bacon bits

Directions:
Bake biscuits as instructed on can., Cut biscuit open., Butter each half on inside of biscuit., Sprinkle on bacon bits and leave open., WALLA--enjoy.
Mama D's Mama D's Busy Night, Not Quite Chicken Pot Pie


Ingredients:
boneless skinless chicken breasts, peas, buttermilk biscuit mix

Directions:
Brown chicken in large skillet.
Add mixed vegetables, peas and cream of chicken soup to skillet. Stir to combine.
Heat on medium high until bubbling slightly, then reduce heat and simmer for 20 minutes.
While chicken and vegetable mixture is simmering, mix and bake buttermilk biscuits according to package directions.
Serve chicken and vegetable mixture over biscuits.
Homemade Twinkies®
Category: desserts
By Tyler

These look like Twinkies®, but taste way better than the real deal...and they're better cold/frozen!

Ingredients:
4  eggs
½ cup butter, melted and cooled to lukewarm
1 cup water
1 (5.1 ounce) package instant vanilla pudding mix
1 (18.25 ounce) package yellow cake mix
½ cup butter, room temperature
1 (8 ounce) package cream cheese, room temperature
5 cups confectioners' sugar, sifted
1 (8 ounce) container frozen whipped topping, thawed
1 teaspoon vanilla extract

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch jelly roll pans. Beat the eggs until combined; stir in the melted butter. Add the water, pudding mix, and yellow cake mix, stirring well to combine. The batter will be very thick. Divide the batter between the prepared pans, spreading it evenly. Bake until the cakes spring back when pressed lightly with a finger or a tester comes out clean, 15 to 20 minutes. Cool completely on wire racks. To make the filling, combine the room-temperature butter, cream cheese, and confectioners' sugar. Beat until smooth. Stir in the whipped topping and vanilla extract. When the cakes are cool, spread the filling mixture on top of one cake layer. Place the second cake layer on top of the first, and cut into bars. Wrap each bar in plastic wrap and store in the freezer.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 40 mins
Yields: 25 - 2x3 inch cakes

Calories: 344.7
Fat: 16 g
Saturated fat: 9.2 g
Carbohydrates: 48.8 g
Sugars: 40 g
Dietary fiber: 0.2 g
Protein: 2.8 g
Cholesterol: 59.6 mg
Sodium: 311 mg
White Chocolate Chip Brownies


Ingredients:
butter, dark chocolate, brown sugar, vanilla essence, eggs, plain flour, white chocolate chips

Directions:
Grease a 20cm square cake in and line base and sides with baking paper.
Preheat oven to moderately slow (160 degrees celcius].
Melt butter and dark chocolate on stove over a low heat until melted.
Mix brown sugar, cocoa and vanilla in a bowl.
Add chocolate mixture and mix until combined.
Mix in eggs.
Stir in sifted flour and white chocolate chips.
Pour into cake tin and bake for around 40-50 minutes.
Brownies are ready when crumbs form on the skewer.
Rhubarb Buttermilk Tea Cake


Ingredients:
all-purpose flour, baking soda, salt, egg, brown sugar, buttermilk, vanilla, rhubarb, pecans, icing sugar, lemon juice

Directions:
Preheat oven to 350°F.
Lightly spray the bottom of an 8 x 4 loaf pan.
Stir flour with baking soda and salt in a small bowl. In another, larger, bowl whisk egg, brown sugar, buttermilk, oil and vanilla together until blended. stir in the flour mix.
Add rhubarb and pecans (if using] and stir just until combined. Scrape into the prepared pan.
Bake in center of oven for 70 - 75 mins or until a tester inserted into cake center comes out clean. Cool in pan for 10 minutes Remove from pan.
While cake is cooling in the pan stir icing sugar with lemon juice in a small bowl, adding the juice 1 tsp at a time until thick and smooth. Drizzle the glaze over the warm cake when it's removed from the pan letting the glaze run down the sides.
Ginger Beef Stir-Fry (Pad Khing Nuah)


Ingredients:
fresh ginger, olive oil, garlic cloves, green onions, palm sugar, oyster sauce, fish sauce, soy sauce, Thai basil

Directions:
Slice peeled ginger thinly, stack slices then slice again into thin slivers.
Heat half of the oil in the wok and stir fry the beef in batches, until browned all over.
Heat remaining oil in wok; stir-fry ginger and garlic until fragrant.
Add beans; stir-fry until just tender.
Return beef to wok with onion, sugar and sauces; stir-fry until sugar dissolves and beef is cooked as desired.
Remove from heat and toss basil leaves through stir-fry.
Classic Hamburger Pie
Category: main-dish
By rademarco

A classic hamburger pie recipe handed down from my mother.

Ingredients:
5  potatoes
1 pound ground beef
½ cup chopped onion
1 (16 ounce) can green beans, drained
1 (10.75 ounce) can  condensed tomato soup
½ cup warm milk
1  egg, beaten
2 cloves garlic, chopped
¼ teaspoon pepper
¼ teaspoon salt
½ cup shredded Cheddar cheese

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Set aside to cool in a large bowl. Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish. Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Stir green beans and tomato soup into the ground beef mixture; transfer to prepared casserole dish. Mash the cooled potatoes with milk, egg, garlic, pepper, and salt; spoon in mounds over the ground beef mixture. Sprinkle Cheddar cheese over the potatoes. Bake in preheated oven until cheese is melted and edges of dish begin to brown, 25 to 30 minutes.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 285.4
Fat: 10.5 g
Saturated fat: 4.7 g
Carbohydrates: 31.5 g
Sugars: 5.6 g
Dietary fiber: 4.7 g
Protein: 16.6 g
Cholesterol: 67.4 mg
Sodium: 522.6 mg
Thai Lettuce Wrap Bento Box
Category: world-cuisine
By fabeveryday

A single-serving pad Thai-flavored lettuce wrap lunch that you can take to go.

Ingredients:
1 tablespoon olive oil
¾ cup chopped skinless, boneless chicken breast
¼ cup Thai peanut sauce
½  carrot, shredded
3 tablespoons bean sprouts
½ tablespoon soy sauce
4  romaine lettuce leaves, or to taste
¼ cup sliced red cabbage, or to taste
1 teaspoon chopped peanuts, or to taste
1  green onion, chopped
1  lime, cut into 4 wedges

Directions:
Heat oil in a skillet over medium-high heat. Saute chicken until browned and no longer pink in the center, about 8 minutes. Remove from heat. Stir chicken, peanut sauce, carrot, bean sprouts, and soy sauce together in a bowl. Place into a compartment of a bento box. Place separated lettuce leaves into another compartment. Place red cabbage, peanuts, green onion, and lime wedges into additional compartments. When ready to eat, spoon chicken mixture into leaves of lettuce, add the other toppings as desired, and wrap.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 1 bent box

Calories: 571.2
Fat: 35.2 g
Saturated fat: 6.5 g
Carbohydrates: 23.9 g
Sugars: 5.4 g
Dietary fiber: 7.2 g
Protein: 46.3 g
Cholesterol: 95.2 mg
Sodium: 716.3 mg
Peanut Butter Hummus


Ingredients:
chickpeas, hot water, peanut butter, lemon juice, ground cumin, salt, cayenne pepper

Directions:
Place all ingredients in a food processor or blender. Whirl until smooth. Serve with veggies and crackers.
Tip: If a thinner hummus is preferred, add additional water or lemon juice to taste.
No-Work No-Fat Bread


Ingredients:
fast rising yeast, warm water, salt, granulated sugar, all-purpose flour

Directions:
Dissolve yeast in warm water.
Mix egg whites, salt and granulated sugar
Add this to 3-3.5 cups of all-purpose flour.
Mix with a "wooden spoon."
Spray loaf pan with a non-stick cooking spray & fill with dough.
Let rise 40-60 minutes in the oven at its lowest setting until dough is almost to the top of the pan.
Set oven up to 350 degrees. Bake for 35 minutes.
Chicken and Vegetable Paninis With Tarragon Mayonnaise


Ingredients:
fresh tarragon, tarragon vinegar, boneless skinless chicken breast halves, olive oil, garlic cloves, zucchini, red onion, tomatoes

Directions:
Blend first 3 ingredients in bowl; season mayonnaise with salt and pepper.
Using meat mallet, flatten chicken breast halves in plastic bag to 1/2-inch thickness; cut chicken crosswise in half. Place on sheet of foil. Brush chicken with 1 tablespoon oil; sprinkle with half of garlic, then salt and pepper.
Place zucchini and onion slices on sheet of foil and brush with remaining 2 tablespoons oil; sprinkle with remaining garlic, then salt and pepper.
Prepare barbecue (medium-high heat]. Grill chicken pieces until cooked through, about 5 minutes per side; transfer to work surface. Grill vegetables until softened slightly and charred, about 7 minutes per side for onion and 5 minutes per side for zucchini. Transfer to work surface.
Grill rolls until toasted, about 2 minutes per side. Spread tarragon mayonnaise on roll bottoms; top with 1 chicken piece, 1/4 of grilled vegetables, and 2 tomato slices. Cover with roll tops.
Meatless Mushroom Bolognese Pizza


Ingredients:
water, dry yeast, sugar, olive oil, salt, flour, white whole wheat flour, olive oil, olive oil, carrot, yellow onion, mushrooms, kosher salt, sea salt, fresh ground black pepper, garlic, fresh thyme, marsala wine, butter, fresh parsley, Fontina cheese, parmesan cheese

Directions:
To make a pizza crust, coat a large bowl with teaspoon of olive oil and set aside.
Stir first three ingredients together and let sit for 10 minutes, until nice and foamy.
Place 1 1/2 cups of white flour and 1 1/2 cups of wheat flour in large bowl and mix in salt.
Place one cup of regular white flour on work surface.
Mix pour olive oil into yeast mixture and then pour yeast mixture into bowl with flour.
Stir until as combined as possible.
Turn out onto floured surface.
With well floured hands, knead dough to work in the cup of flour on the board.
Continue kneading until nice, smooth dough-ball is formed; approximately four minutes.
Place in well oiled bowl, cover with plastic wrap, then kitchen towel and let sit for 30 minutes.
Dough should double (at least].
While the dough is rising, prepare the sauce.
In a saute pan over medium-high heat bring olive oil to a light sizzle.
Add the minced carrots and onions.
Cook for 2 to 3 minutes stirring constantly.
Add the minced mushrooms-stir well.
Season with the salt and pepper.
Cook until vegetables are tender-about 2 minutes.
Add the garlic and thyme, toss well.
Pour Marsala wine down sides of pan.
Add the Marinara Sauce, stir well.
Cook until sauce is heated through and the pizza dough is risen.
Add the butter-stir quickly to incorporate.
Use half the dough to form a large pizza crust (15 inch round], crimp the edges, brush edges with olive oil.  Use the other half for another pizza.
Place all of the sauce on the dough (less if you like, but I use it all].
Sprinkle with chopped parsley and parmesan cheese.
Top with shredded fontina cheese.
Bake on pizza stone or ceramic tile at 425 F for approx 15-20 minutes.