xiaoxl/recipe_data huggingface dataset:
Five-Spice Chicken


Ingredients:
boneless chicken breast, dark soy sauce, brandy, Chinese five spice powder, brown sugar, gingerroot, green onions, garlic cloves, egg, cornstarch

Directions:
in a large bowl mix together 2 tablespoons of peanut oil, soy sauce, brandy, five-spice powder, sugar, ginger root, onions and garlic.
add chicken pieces and coat evenly.
let stand for 1 hour.
after 1 hour add in beaten egg.
put cornstrach in a plate or bowl, dip each chicken piece in cornstrach and coat evenly.
in a wok heat remaining oil over medium heat.
add chicken and deep fry for 4 minutes.
increase heat and deep fry for 2 minutes until nice and golden.
using a slotted spoon remove chicken and drain on paper towel.
Air Fryer Pull-Apart Pepperoni-Cheese Bread
Category: bread
By FrackFamily5 CA—>CT

This is a delicious pull-apart bread made with pizza dough, turkey pepperoni, and cheese in an air fryer. You can make your own pizza dough or buy ready-made.

Ingredients:
cooking spray
1 ½ pounds fresh pizza dough
1 ounce sliced turkey pepperoni
dried oregano to taste
ground red pepper to taste
garlic salt to taste
1 teaspoon melted butter
1 teaspoon grated Parmesan cheese
½ cup shredded mozzarella cheese

Directions:
Shape a large sheet of aluminum foil into a pan with 2-inch-high sides to fit the bottom of your air fryer. Spray with nonstick cooking spray. Preheat air fryer to 390 degrees F (200 degrees C) for 15 minutes. Roll pizza dough into 1-inch balls, and place in a single layer in the aluminum foil pan. Sprinkle with pepperoni, oregano, red pepper, and garlic salt. Brush with melted butter and sprinkle with Parmesan cheese. Place pan in the bottom of the air fryer and cook for 15 minutes. Sprinkle bread with mozzarella cheese and cook until cheese is melted and bubbling, about 2 more minutes. Remove from air fryer using tongs to pull the sides of the pan up and out of the machine.

Prep time: 10 mins
Cook time: 17 mins
Total time: 42 mins
Yields: 4 servings

Calories: 477.9
Fat: 8 g
Saturated fat: 1 g
Carbohydrates: 81.1 g
Sugars: 9 g
Dietary fiber: 2.4 g
Protein: 17.4 g
Cholesterol: 11.8 mg
Sodium: 1362.7 mg
Spring Mix-In' Pasta Salad


Ingredients:
spaghetti noodles, cherry tomatoes, black olives, chicken piece

Directions:
Cook pasta as directed, rinse and drain thoroughly. Place in large salad bowl (add chicken or shrimp, if using], and mix in the black bean garlic sauce giving a light coating to all. This can be adjusted to your taste.
Add bag of Spring Mix salad, olives and cherry tomatoes. Mix completely, and then pour the Italian dressing over all mixing thoroughly once more.
Can be eaten right off or chilled for later.
Cuban Crushed Potatoes


Ingredients:
new potatoes, onion, parsley, olive oil

Directions:
In a medium saucepan, cover potatoes with water. Salt lightly and bring to a simmer. Cook until just tender, 10 - 15 minutes. Drain. Preheat the broiler.
Spray a baking sheet lightly with non-stick cooking spray. Place 1 potato on a clean kitchen towel and fold towel over the potato. Press down on the potato firmly with the palm of your hand, crushing the potato lightly. Place the potato on the prepared baking sheet. Repeat with the remaining potatoes.
Brush the tops of the potatoes with oil. Broil until the tops are brown and crusty, 5-8 minutes. Sprinkle with onions, parsley, salt and pepper before serving.
Quick Ham and Cheese Bake


Ingredients:
cooked ham, parmesan cheese, buttermilk baking mix, milk, eggs, cheddar cheese

Directions:
Heat oven to 400°. Grease 9-inch pie plate.
Mix ham, vegetables and Parmesan cheese in plate.
In a small bowl, stir baking mix, milk and eggs with fork until blended. Pour into plate.
Bake 25 minute or until knife inserted in center comes out clean.
Sprinkle with Cheddar cheese. Bake 2 minute longer or until melted.
Wacky Cake IV
Category: desserts
By Karin  Christian

A chocolate cake made by putting dry ingredients into pan first, then placing various ingredients into three scooped out hollows, and pouring cold water over all.

Ingredients:
2 ¼ cups cake flour
1 ½ cups white sugar
4 ½ tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
¾ teaspoon salt
1 ½ teaspoons distilled white vinegar
1 ½ teaspoons vanilla extract
½ cup vegetable oil
1 ½ cups water
¼ cup butter
⅓ cup unsweetened cocoa powder
4 cups confectioners' sugar
1 pinch salt
1 teaspoon vanilla extract
4 tablespoons milk

Directions:
Preheat oven to 350 degrees (175 degrees C). Spray one 13x9 inch cake pan with cooking oil spray. Mix the flour, white sugar, 4 1/2 tablespoons cocoa, baking soda and salt together in a bowl. Pour dry ingredients into the prepared pan. Scoop out 3 holes in the dry mixture. Put the vegetable oil in one hole, vinegar in the second hole, and 1 1/2 teaspoons of the vanilla in the third hole. Pour the cold water over the top and stir until smooth. Bake at 350 degrees F (175 degrees C) for about 20 minutes. Ice cake while it is still hot. To Make Icing: In a saucepan over medium heat melt the butter or margarine. Add the cocoa and remove pan from the heat. Stir in the salt, milk and 1 teaspoon vanilla. Mix in the confectioners' sugar until desired consistency is attained. Spread icing over a still hot cake.

Yields: 1 -13x9 inch cake

Calories: 412.5
Fat: 12.1 g
Saturated fat: 3.1 g
Carbohydrates: 75.9 g
Sugars: 55.4 g
Dietary fiber: 1.6 g
Protein: 2.8 g
Cholesterol: 9.1 mg
Sodium: 286.2 mg
Crock Pot Vegetarian Lentil Soup


Ingredients:
green lentil, vegetable broth, water, celery ribs, carrots, onion, garlic cloves, diced tomatoes, dried oregano, fresh thyme, bay leaves, cayenne pepper

Directions:
Combine all ingredients except spinach in crock pot. Cook on low heat for 8-10 hours, or until lentils have cooked and soup has thickened.
Stir in spinach and let sit, covered, a few minutes until spinach has completely wilted.
Pretty Clean Brownies


Ingredients:
butter, coconut oil, eggs, vanilla, unbleached flour, sea salt, unsweetened dried shredded coconut, walnuts, cinnamon, chili powder, cayenne pepper

Directions:
Preheat oven to 350°F.
Grease a 13x9 inch square pan.
In a large bowl combine melted butter (coconut oil] and cocoa and stir until cocoa is dissolved.
Add sugar and mix well and let cool for a few minutes if hot.
Add eggs one at a time and stir until well combined.
Stir in vanilla, flour and salt until combined (do not overmix].
Fold in your mixins.
Spread in pan and bake for approximately 30 minutes.
Don't overbake, your brownies will end up dry and crumbly.
Enjoy!
Indian Dinner


Ingredients:
tandoori paste, butter, onion, cabbage, carrot, water, red chili pepper, cumin powder, pepper, brown rice, water, salt, saffron, yogurt, sour cream, sesame seeds, basil, olive oil, mango chutney

Directions:
Spread meat with tandoori marinade and set aside.
Melt butter in a pan and add onion.
When the onion turned golden, add cabbage.
When the cabbage turned soft, add carrots.
Add water and shimmer with lid on for about 20 minutes.
Add the spices when ready and stir.
Put rice and water into another pot, when water boils add salt and saffron, stir once and cook until tender.
In the meanwhile mix all the ingredients for the yogurt sauce and set aside.
Heat grill (Note: if you are not using an outside gas grill you should start turning the oven to 220°C and grill the meat in the oven for about 30 to 40 minutes].
Grill the meat until tender.
Spread oil over pappadums and heat them on the bread-shelf of your grill, be careful, this will be quick.
Put some chutney into a nice bowl.
Arrange everything around the dinner table, preferably in good quality china.
Eat with fingers if you like.
Alton Brown's Gyro Meat Recipe


Ingredients:
onion, ground lamb, garlic, dried marjoram, ground rosemary, kosher salt, fresh ground black pepper, plain yogurt, cucumber, kosher salt, garlic cloves, olive oil, red wine vinegar, mint leaves

Directions:
Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel.
Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
Return the onion to the food processor and add the lamb (and beef if using], garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
TO COOK IN OVEN as a meatloaf, proceed as follows:
Preheat the oven to 325 degrees F.
Place the mixture into a loaf pan, making sure to press into the sides of the pan.
Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F.
Remove from the oven and drain off any fat.
Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F.
Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
TO COOK ON ROTISSERIE proceed as follows:
Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long.
Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets.
Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
Preheat the grill to high.
Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings.
Cook on high for 15 minutes.
Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F.
Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees.
Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
Tzatziki Sauce Directions:
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid.
In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint.
Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week. Yield: 1 1/2 cups sauce.
Super Easy Breakfast Shake


Ingredients:
bananas, yogurt, powdered soy protein concentrate, carrot juice

Directions:
Add all ingredients to blender., Blend well., Enjoy.
Quick and Easy Chicken Piquant
Category: meat-and-poultry
By lutzflcat

This recipe is a variation on traditional chicken piquant which is spicy Cajun chicken. This comes together quickly and is good served over white rice.

Ingredients:
½ cup all-purpose flour
½ teaspoon Creole seasoning (such as Tony Chachere's®)
1 (16 ounce) package boneless, skinless chicken breast tenders
1 tablespoon olive oil
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
¼ cup diced sweet pickles
2 tablespoons red wine vinegar
2 tablespoons drained capers
2  garlic cloves, crushed

Directions:
Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through the flour mixture, shaking of excess. Heat oil in a skillet over medium-heat. Cook chicken in the hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic to chicken; simmer until chicken is no longer pink in the center, about 10 minutes more.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 chicken tenders

Calories: 241.6
Fat: 6.3 g
Saturated fat: 1.3 g
Carbohydrates: 19.6 g
Sugars: 3.6 g
Dietary fiber: 1.3 g
Protein: 25.6 g
Cholesterol: 63.8 mg
Sodium: 582.8 mg
Aspen Steamer


Ingredients:
character(0]

Directions:
Pour syrup and extract into a preheated mug., Fill with hot cocoa and stir., Top with whipped cream., Garnish with chocolate shavings.
Pork Tenderloin in Brandied Almond Cream Sauce


Ingredients:
lemon, garlic, brandy, parsley

Directions:
Trim the fat from the tenderloin and cut into 3/4 inch slices., Sprinkle meat with the juice of 1/2 a lemon., salt and pepper the meat, then let it sit till ready to cook., Sauté the slivered almonds and garlic in the olive oil, till golden., Remove from pan., Discard garlic., Sauté meat 8-10 minutes each side., Transfer meat to warm plate., Add brandy to pan and flame., When flame dies, add cream, and stir well., Add meat and almonds., Heat thru and serve.
Foil Potatoes
Category: side-dish
By TAWNIA0

Easy potatoes with only five minutes of prep time. These turn out full of flavor and not dry at all.

Ingredients:
4 medium baking potatoes, scrubbed
4 tablespoons butter
4 teaspoons garlic powder
2 teaspoons salt

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Lay out 4 squares of aluminum foil on the counter. Cut each potato in half lengthwise, and place onto a square of aluminum foil. Place 1/2 tablespoon of butter onto the cut side of each half, then season with garlic powder and salt. Close the potato halves together, and wrap tightly in the aluminum foil. Bake potatoes directly on the oven rack for 40 minutes, or until tender.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 4 servings

Calories: 275
Fat: 11.7 g
Saturated fat: 7.4 g
Carbohydrates: 39.2 g
Sugars: 2.3 g
Dietary fiber: 5 g
Protein: 4.9 g
Cholesterol: 30.5 mg
Sodium: 1258 mg
Broiled Turkey Slices With Quick Aioli (Garlic Mayonnaise)


Ingredients:
soy sauce, mayonnaise, olive oil, lemon juice, dried oregano, black pepper, garlic clove, water, turkey breast, chicken breasts

Directions:
In a bowl, slowly pour soy sauce into mayonnaise, stirring to blend (or squish together in a ziplock bag].
Combine with oil, lemon juice, oregano, parsley, pepper, garlic and water.
Thoroughly coat both sides of turkey with portion of sauce; let stand 5 minutes.
Broil 6-8" from heat for 2 minutes.
Turn slices over; brush with remaining sauce.
Broil until no longer pink in center (about 1-2 minutes].
Tangy Ham Steaks


Ingredients:
spicy brown mustard, honey, orange zest, ham steaks

Directions:
In a small bowl,combine mustard, honey and orange peels., Brush over one side of ham., Broil or grill ham, over medium-high heat for 7 minutes., Turn ham and repeat steps 2 and 3.
Easy Scalloped Potatoes With  Ham and Havarti - Reduced Fat


Ingredients:
baking potatoes, green onions, ham, 1% low-fat milk, havarti cheese, kosher salt, black pepper

Directions:
Mix the 98% Fat Free Cream of Mushroom Soup with the milk until well blended.
Butter the bottom of a 2 qt baking dish.
Put aside 1/3 of the havarti cheese to place on top of the casserole.
Place an even layer of potatoes on bottom of buttered baking dish, season with small amount of salt and pepper, layer ham, onions, cheese and the soup/milk mixture.  Repeat layers until all ingredients are used.  Top with the remaining 1/3 of havarti cheese.
Cover the casserole and bake at 350 degrees for 60 minutes.  Remove cover and bake another 15-30 minutes until potatoes are tender and top of dish is light golden brown.
New Potatoes With Garlic, Mint and Butter


Ingredients:
tiny new potatoes, butter, mint, garlic cloves, salt, fresh ground black pepper

Directions:
Bring the potatoes to the boil in enough lightly salted water to cover.
Turn the heat to a very low simmer and cook until fork tender. This could take 30 minutes.
Drain and add the butter, mint, garlic and salt and pepper to the pot. With the lid on, toss gently to cover the potatoes with the seasoned butter.
Use parsley if you don't have or like mint, or use a mix of both if you wish.
Maple Glazed Rutabaga


Ingredients:
maple syrup, butter, salt, black pepper

Directions:
Preheat oven to 425°.
Combine syrup and butter in a large bowl, stirring with a whisk. Add rutabaga, salt, and pepper; toss to coat.
Spread rutabaga mixture on a jelly roll pan coated with cooking spray.
Bake at 425° for 35 minutes or until rutabaga is tender, stirring occasionally.
Corn and Avocado Salsa
Category: appetizers-and-snacks
By CARI

Lime juice combined with avocados and corn make this yummy salsa go well with plain tortilla chips or with grilled chicken. Make just before serving for the best flavor and texture.

Ingredients:
3 ears fresh corn, husks and silks removed
2  avocados - peeled, pitted, and cubed
1  red onion, finely diced
1  red bell pepper, seeded and diced
1 tablespoon minced garlic
1 tablespoon ground cumin
1 teaspoon crushed red pepper flakes
¼ cup chopped fresh cilantro
⅓ cup red wine vinegar
2 tablespoons olive oil
¼ cup fresh lime juice
salt and black pepper to taste

Directions:
Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs. Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.

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

Calories: 315
Fat: 22.9 g
Saturated fat: 3.3 g
Carbohydrates: 29.1 g
Sugars: 5.6 g
Dietary fiber: 10.2 g
Protein: 5.4 g
Sodium: 65.2 mg
Salmon Fusilli With Zucchini & Sun-Dried Tomatoes


Ingredients:
zucchini, diced tomatoes, Spanish onion, garlic cloves, sun-dried tomato, red wine, parmesan cheese, salmon, dried oregano, extra virgin olive oil

Directions:
Heat olive oil in skillet and add onions. Sauté until soft, then add garlic and sauté for another minute.
Add tomatoes with juice, raise heat to moderately high and cook, stirring every once in awhile, until they collapse and form a sauce, about 10 minutes. In the meantime, bring water for the pasta to a boil.
Add sun-dried tomatoes and oregano to the tomato mix and simmer for 2 minutes.
Start cooking the pasta according to the direction on the package.
Add zucchini, peas, salt, pepper and wine to the tomato sauce and stir. Cover and simmer gently until zucchini are tender, about 10 minutes.
Fold in salmon, parmesan and remove from heat.
Add the cooked and drained pasta, toss, then serve.
Laurel's Mango Chutney


Ingredients:
sugar, cider vinegar, mangoes, onions, raisins, garlic, salt, mustard seeds

Directions:
Combine sugar and vinegar in a heavy pot and bring to boil. Add remaining ingredients and cook over medium heat till thickened, about 1 hour 15 minutes, stirring occasionally.
Cool and freeze in containers of your choice. I use 1 pint containers.
Butterscotch Coffee


Ingredients:
brewed coffee, half-and-half, sugar

Directions:
In a small bowl, heat 1/2 cup butterscotch chips at about 70% power until melted, stirring occasionally.
Cut a small hole in the corner of a small plastic bag (or use a pastry bag fitted with a #4 round tip] and fill with the melted chips.
Pipe eight little garnishes onto a waxed paper lined baking sheet and refrigerate until set (10 to 15 minutes].
In a large pitcher, stir the hot coffee and remaining butterscotch chips until chips are melted.
Stir in cream and sugar.
Pour into mugs and top each serving with whipped cream and a garnish.
My Mom's Wilted Lettuce


Ingredients:
leaf lettuce, green onions, salt, pepper, bacon grease, vinegar, water, sugar

Directions:
Wash the lettuce several times; drain.
Clean and cut the onions into the lettuce.
Sprinkle with salt and pepper to taste.
Dressing:  Heat dressing ingredients to boiling; pour over lettuce while boiling hot.
Stir and mix well.
Serve immediately.
Cheesecake Truffle Bombs for the Holidays


Ingredients:
cream cheese, sugar, eggs, vanilla, salt, white chocolate

Directions:
Preheat oven to 350.   Line an 8- or 9-inch square pan with parchment paper; spray with non-stick cooking spray; set aside.
In blender:  mix the cake ingredients until smooth, pour into prepared pan.
Bake until set (about 30 minutes]; cake should be firm, but not dried or curling around the edges; cool in fridge.
While the cake is chilling, line a baking sheet with parchment paper; set aside.
Cut cake into 24 or 32 small squares; place on lined baking sheet; freeze for 1-2 hours.
Near the end of the freezing time, melt dipping chocolates (SEPARATELY].
TO FINISH:  Using a fork dip each square in the melted chocolate on all sides; set on parchment lined baking sheet until set.   These can be dipped in another chocolate or drizzled with the white chocolate.
Freeze briefly to set.
Transfer to small confectionary paper cups  (optional].
Seal truffles in a zip-top freezer bag for up to two months.
Serve frozen or slightly thawed.
Healthier "whatever Floats Your Boat" Brownies


Ingredients:
coconut oil, butter, cocoa powder, honey, maple syrup, stevia, eggs, vanilla, ground flax seeds, flour, salt, chocolate chips

Directions:
Preheat oven to 350°F and grease three 8x8 pans.
In a bowl mix the coconut oil, butter and cocoa powder.
Add the honey, maple syrup and stevia and mix well.
Blend in the eggs one at a time.
Add the vanilla, flax, flour and salt (don't overmix].
Fold in the chocolate chips or your item of choice.
Spread the mixture evenly into your pans and bake them for 25 minutes. Don’t overbake them!
Remove from the oven when tester (toothpick or knife tip] comes out with moist crumbs on it.
Let the pans cool completely before cutting the brownies into squares.
Baltimore Peach Cake


Ingredients:
white flour, sugar, salt, active dry yeast, butter, hot water, egg, canola oil, orange, sugar, water

Directions:
First, grease or spray a 9" cake pan, sides and bottom.
Combine all the dry ingredients together in a mixer bowl (that's the flour, sugar, salt, and yeast]. Start the mixer on low, and add the softened butter. Beat together for two minutes or so. Add the egg while the mixer is running. Slowly add the water.
You'll have a very sticky dough. You may want to use the oil spray on your hands so you can work the dough a little. Press the dough into the bottom of the prepped cake pan. You'll need to stretch it out a bit and pinch closed the holes. You'll end up with a very thin dough.
Spread the raspberry jam on top of the cake in an even layer. Arrange the peach quarters in the pan on top of the cake, pressing lightly on each to dent the dough. Cover with plastic wrap and set aside to rise in a warm place for one hour.
Preheat the oven to 400Â°F Remove the plastic wrap and bake for 25 minutes.
When 15 minutes or so have passed, cut your orange in half and juice it into a small saucepan. Scrape some of the pulp out of the orange and into the pot, leaving any membrane or white pith behind.
Turn the heat on under the juice to medium. Add the sugar and 1/2 cup water. Stir well to dissolve the sugar into the water and make a simple syrup. Cook over medium heat to reduce for seven minutes or so.
Remove the cake from the oven. Brush and spoon the syrup mixture over the top of the cake while it is hot. You don't have to use up all the syrup, but make sure the entire top of the cake is well coated with the syrup.
Let the cake cool for at least 30-45 minutes before serving. It's also very good refrigerated.
Lemon Garlic Butter Sauce for Crab (or Seafood)


Ingredients:
butter, lemon juice, garlic powder

Directions:
Combine ingredients and microwave for 1 minute or until melted., Stir and drizzle or dip.
Weight Watchers Pumpkin Delight


Ingredients:
fat-free cool whip, canned pumpkin, fat-free sugar-free instant vanilla pudding mix, cinnamon

Directions:
Do not make the vanilla pudding just mix all ingredients together., Store in refrigerator., 1 cup 1 point for Weight Watchers., I like to serve this in a ready-made graham cracker pie crust.