xiaoxl/recipe_data huggingface dataset:
Soy Sauce Chicken for the Birthday Girl


Ingredients:
chicken breasts, cinnamon sticks, star anise, fresh ginger, brown sugar, sherry wine

Directions:
In a large pot, place the stock, cinnamon, anise, ginger and sugar, and bring to a boil over high heat. Add mushroom soy sauce and bring back to a boil. Lower heat and allow to simmer for 20 minutes. Turn heat back to high, add the wine, and return to a boil. Lower chicken breasts into liquid, meat side down, and bring back to a boil. Lower heat, cover and simmer for 12 minutes. Turn chicken over and simmer for another 12 minutes. Turn off heat, leave cover on, and allow chicken to rest in liquid for one hour.
Remove chicken from pot. Remove skin and bones. Slice across into 1 1/2-inch pieces. Place chicken in a dish and serve.
Citrus Crusted Tuna


Ingredients:
tuna steaks, olive oil, salt, pepper, horseradish, orange zest, lime zest, creole mustard

Directions:
Season tuna with salt and pepper.
In a small bowl, combine the horseradish, citrus zest, juice, and season with salt and pepper, and set aside.
Brush one side of the tuna with Creole mustard.
Press crust into mustard.
Heat oil in a large saute pan.
Add the tuna, crust side down, and sear until golden brown, about 3 minutes.
Turn over and sear until medium rare, another 2 to 3 minutes.
Elegant Mushroom Pie Recipe
Category: trusted-brands-recipes-and-tips
By lutzflcat

This is a savory and tasty main course with lovely presentation suitable for an elegant dinner, fancy brunch or any special occasion. It won't fail to impress.

Ingredients:
6 tablespoons butter, divided
1 ½ pounds baby bella (crimini) mushrooms, sliced
¼ cup chopped sweet onion
½  lemon, juiced
½ teaspoon dried thyme
5 tablespoons all-purpose flour
1 ¼ cups Swanson® Chicken Broth
⅓ cup Marsala wine
2 tablespoons half-and-half
salt and pepper to taste
1 (17.3 ounce) package frozen puff pastry, thawed
1  egg, beaten

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray. Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms, and onions, stirring occasionally, until liquid from the mushrooms has cooked down, about 10 minutes. Stir in lemon juice and thyme and simmer 2 minutes. Melt 3 tablespoons butter in a separate saucepan. Whisk in flour and stir constantly for about 1 minute. Gradually add the Swanson® Chicken Broth, Marsala, and half-and-half, whisking until sauce is smooth and thickened, about 3 minutes. The sauce should be very thick. Season to taste with salt and pepper. Transfer the mushroom mixture to the sauce broth/Marsala mixture; stir well. Roll out one sheet of puff pastry to fit the pie plate. Press evenly into the bottom and sides of the pie plate; trim the excess pastry. Spoon the mushroom mixture into the pastry shell. Roll out the second sheet of puff pastry, and place on top. Trim excess, and crimp the edge to seal. Cut a few slits in the top for steam to escape. Brush the top of the pie with the beaten egg. Bake in the preheated oven until golden brown and mushroom mixture is bubbly, about 40 minutes. Allow the pie to cool slightly before serving.

Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 495.6
Fat: 33.2 g
Saturated fat: 11.9 g
Carbohydrates: 37.2 g
Sugars: 1.7 g
Dietary fiber: 3.4 g
Protein: 10 g
Cholesterol: 48.3 mg
Sodium: 428 mg
BBQ Pork Chops


Ingredients:
water, vinegar, sugar, yellow mustard, salt, pepper, onion, ketchup, Worcestershire sauce, liquid smoke

Directions:
Sauce: In pan combine water,vinegar,sugar,mustard,salt,   pepper,and red pepper and onion.
**You can add a small amount of lemon juice if desired.
Bring to a boil, then reduce heat and simmer uncovered 20 minutes.
Stir in ketchup, Worcestershire sauce, and liquid smoke and return to a boil.
Remove from heat.
Brown the chops on both sides and place in a casserole dish.
Pour the sauce over the chops.
Bake 350 25-30 minutes.
Creamy Deviled Eggs


Ingredients:
hard-boiled eggs, cream cheese, mayonnaise, mustard, paprika, salt, black pepper

Directions:
Peel the eggs then cut in half lengthwise. Carefully remove the yolks & set aside.
Place the yolks & remaining ingredients in a food processor & blend until smooth.
Spoon a heaping amount of the yolk mixture into each of the egg whites. Refrigerate until ready to serve.
Delicious, Nutritious Breakfast for 1


Ingredients:
yogurt, quick oats, frozen mixed berries

Directions:
Combine yogurt, oats, and berries in a bowl., Mix well and chill in fridge overnight., Remove from fridge in the morning, stir and enjoy!
Cheesy Sloppy Joe Pizza


Ingredients:
lean ground beef, Italian-style tomato sauce, green onion, green pepper, yellow onion, mozzarella cheese, salt, pepper

Directions:
Preheat oven to 400.
In large skillet, heat oil over medium heat, add beef and cook, breaking up, for 5-10 minutes. Until no longer pink. Drain off fat.
Stir in  yellow onion and peppers. cook 5 minutes.
Stir in tomato sauce, salt and pepper. Simmer for 5 minutes.
Place 1 pizza crust on baking sheet, spread half of the meat sauce over crust.
sprinkle 1/2 of the green onion and 1/2 the cheese over top.
Bake for 20 - 25 mins, or until cheese is bubbly and golden.
Repeat with other crust.
Steamed Chorizo Dim Sims


Ingredients:
chorizo sausage, garlic, ginger, green onions, soy sauce, wonton wrappers

Directions:
Dice the chorizo with a knife or process briefly in a food processor. It doesn't have to be especially finely diced so a sharp knife will save some cleanup.
Mix chorizo, garlic, ginger, onion and soy sauce well in a small bowl.
Put around a teaspoon of mixture into the middle of each wonton. Exact amount of mixture will depend a bit on the size of the wrappers.
Brush around the edge of each wonton wrapper as making with a little water and wrap into packages. There is probably a proper way to do this but I find the easiest is to fold left and right inwards, top and bottom inwards so it ends up square and then gently squeeze in the palm of my hand to form a rounder shape.
They stick very easily so place baking paper into a steamer and prepare the steamer as per usual until steaming well.
Steam for approximately 10 minutes. Because of the chorizo you really only need to warm through and not cook as long as you would with raw meat.
Serve with sweet & sour sauce, sweet chilli, soy sauce or whatever else takes your fancy for dipping.
Cherry-Oatmeal Muffins


Ingredients:
quick-cooking oats, all-purpose flour, brown sugar, baking powder, baking soda, salt, low-fat buttermilk, soymilk, eggs, Egg Beaters egg substitute, canola oil, fresh cherries, frozen cherries

Directions:
Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cups.
With a wire whisk, combine oats, flour, sugar, baking powder, baking soda, and salt in a large bowl.
Combine buttermilk, egg, oil and almond extract in a small bowl.
Make a well in the center of the oat and flour mixture. Add liquid ingredients. Stir until just moist.
Fold in chopped cherries.
Spoon muffin mixture into muffin pan. Bake for 18-20 minutes.
Sweet and Sour Mix


Ingredients:
lemon juice, sugar

Directions:
"Dissolve sugar into lemon juice."
Mom's Holiday Veggie Dip


Ingredients:
mayonnaise, small curd cottage cheese

Directions:
Place 1 cup of mayonnaise into bowl. (use spoon or fork to mix].
Mix in the package of dressing.
Then add the cottage cheese.
Mix well until blended.
Sprinkle in garlic salt.
Surround with veggies of your choice and stand back.
This goes fast!
Groovy 'Who Brought That' Pasta Salad
Category: salad
By lovestohost

I'm a middle child, so I have a need to stand out. This pasta salads fills that need, in both presentation and taste.  This is the potluck show stopper that will have everyone asking 'Who brought that pasta salad?!'

Ingredients:
1 pound tri-color rotini pasta
½ cup water, divided
5 drops red food coloring
5 drops green food coloring
5 drops blue food coloring
5 drops yellow food coloring
1 cup white sugar
¾ cup cider vinegar
½ cup vegetable oil
3 tablespoons dried parsley flakes, or to taste
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
1 small onion, grated
½  green bell pepper, diced
4  carrots, grated

Directions:
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water. Put 2 tablespoons water in each of 4 resealable plastic bags; add red food coloring to a bag. Add green food coloring to second bag. Add blue food coloring to third bag. Add yellow food coloring to fourth bag. Divide rotini among the four bags; squeeze bag to evenly color rotini. Set aside to allow color to saturate, about 10 minutes. Transfer pasta to a large bowl. Whisk sugar, vinegar, oil, parsley, salt, garlic powder, and pepper together in a bowl until sugar is dissolved into dressing. Mix onion, green bell pepper, and carrots into pasta. Drizzle dressing over pasta mixture; toss to coat. Refrigerate until flavors blend, at least 2 hours.

Prep time: 20 mins
Cook time: 10 mins
Total time: 2 hrs 40 mins
Yields: 8 servings

Calories: 452.8
Fat: 14.6 g
Saturated fat: 2.3 g
Carbohydrates: 72.3 g
Sugars: 28.7 g
Dietary fiber: 3.2 g
Protein: 8 g
Sodium: 319.8 mg
Oat Flour Pumpkin Bread


Ingredients:
eggs, oatmeal, coconut oil, canned pumpkin, maple syrup, baking powder, baking soda, cinnamon, ginger, nutmeg, clove

Directions:
Beat the eggs in a large bowl., Process the oat meal into flour in a coffee grinder., Add the remaining ingredients to the beaten eggs., Bake at 350F for 20-25 minutes.
Raw Pad Thai


Ingredients:
zucchini, mung bean sprouts, carrot, cashews, green onions, fresh cilantro, lime, olive oil, sea salt, coconut milk, tamari soy sauce

Directions:
Combine the dressing ingredients in a glass jar with lid and shake., Prepare all salad ingredients and toss in a salad bowl., Pour dressing over salad and coat well.
Ina Garten's Chicken Pot Pie


Ingredients:
olive oil, kosher salt, fresh ground black pepper, chicken bouillon cubes, unsalted butter, yellow onions, all-purpose flour, heavy cream, carrots, fresh parsley leaves, all-purpose flour, kosher salt, baking powder, vegetable shortening, unsalted butter, egg, water, flaked sea salt, black pepper

Directions:
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Mini Cheesecakes


Ingredients:
cream cheese, sugar, vanilla, eggs

Directions:
Line muffins with foil liners. Place one vanilla wafer in liner.
Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs. Mix well.
Pour over wafers, filling 3/4 full.
Bake at 325 for 25 minutes. Remove from pan when cool. Chill.
Top with fruit and nuts.
Long Beach Tea


Ingredients:
vodka, light rum, triple sec, cranberry juice

Directions:
Build the ingredients in a collins glass., Stir., Drink responsibly!
Shrimp and Citrus Cocktail


Ingredients:
extra virgin olive oil, red wine vinegar, shallots, Dijon mustard, orange zest, salt, dry crushed red pepper, navel oranges, fresh basil

Directions:
Whisk together olive oil and next 6 ingredients in a large bowl., Pour mixture into a large zip-lock bag, add shrimp, seal bag and turn to coat., Chill 3 to 8 hours, turning occasionally., Drain shrimp mixture, and stir in orange segments and basil., Spoon mixture into chilled glasses or small serving bowls.
Apple Pie Muffins
Category: bread
By JAN BROWN

These buttery fruity muffins are ideal for dessert or fancy weekend breakfast treats.

Ingredients:
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1  egg
1 cup buttermilk
½ cup butter, melted
1 teaspoon vanilla extract
1 ½ cups packed brown sugar
2 cups diced apples
½ cup packed brown sugar
⅓ cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter, melted

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin or line with paper muffin cups. In a large bowl, stir together  2 1/4 cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top. In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins. Bake for 25 minutes in the  preheated oven, or until the tops of the muffins spring back when lightly pressed.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 311.6
Fat: 10.5 g
Saturated fat: 6.4 g
Carbohydrates: 51.1 g
Sugars: 29.5 g
Dietary fiber: 1.3 g
Protein: 4.2 g
Cholesterol: 41.7 mg
Sodium: 305.6 mg
Shaza's Favourite Corn Fritters


Ingredients:
fresh corn kernels, frozen corn kernels, plain flour, baking powder, ground coriander, cumin, chili powder, yellow onion, celery, egg, water, lemon juice

Directions:
Sift the flours, baking powder & spices into a bowl.
Cut onion into strips from top to bottom.
Slice celery finely.
Mix the water, egg & lemon juice, add to the flour mixture, beating till smooth. (Extra water may need to added to get correct consistency of batter].
stir in the corn, onion and celery.
heat vegetable oil in a frying to a depth of 1/2 - 3/4 inch.
When oil is hot, drop large spoonfuls of mixture into the oil, spreading it with the back of a spoon to make a circle of about 3".
Fry until the underside of the fritter is golden brown then flip over and do other side.
Lift out and drain on absorbent paper placed on a wire rack. This helps keep the fritters crisp.
finish them off with a liberal sprinkle of sea salt and a squeeze of lemon.
NOTE: The rice flour is what makes these babies extra crispy! I always use frozen extra sweet corn kernels.
Creamy Blue Cheese-Infused,onion & Bacon Cheeseburger Slider


Ingredients:
lean ground turkey, onion

Directions:
* Cook Bacon over medium high heat for 3 minutes on each side and set on paper towel to cool.
* When cool, break into smaller "bits".
* Add chopped onion to grease in pan and cook for 5 minutes.
* Add onion soup mix, blue cheese dressing, cooked bacon and cooked onion to ground turkey meat. Mix Well.
* Spray bottom of slider pan with Pam and heat for 1 minute over medium-high heat.
* Scoop out approximately 1/4 cup meat and add to slider pan, using included lid and cook for 5 minutes over med-high heat.
* Toast buns for a few minutes in oven set on 350 degrees.
* Add desired toppings, such as bacon strips, sautéed onions, swiss cheese or mushrooms.
Chicken Salad for One
Category: salad
By happywife

My fiance loves chicken salad, but it's not for me, so i always end up throwing out extra servings that other recipes make. So, I made a single serving one day and am sharing my recipe so you don't have to waste extra servings either! If you like your chicken salad crunchy, add some cashews! Serve as a sandwich or on top of lettuce!

Ingredients:
1  shredded cooked skinless, boneless chicken breast
1  hard-boiled egg, chopped
1 tablespoon reduced-fat ranch dressing
1 ½ tablespoons reduced-fat mayonnaise
1 teaspoon paprika
salt and ground black pepper to taste

Directions:
Combine chicken, egg, ranch dressing, mayonnaise, paprika, salt, and pepper in a small bowl. Serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 serving

Calories: 600.2
Fat: 32.8 g
Saturated fat: 7.7 g
Carbohydrates: 5.3 g
Sugars: 2.4 g
Dietary fiber: 0.9 g
Protein: 67.3 g
Cholesterol: 389.1 mg
Sodium: 657 mg
Curry Pineapple Fried Rice
Category: main-dish
By stannius

You would think that the flavors of curry and pineapple wouldn't go together, but they do. My implementation of a dish at my favorite Thai restaurant.

Ingredients:
1 ½ cups uncooked white rice
3 cups water
1 tablespoon curry powder
2 tablespoons Asian fish sauce
2 tablespoons pineapple juice
1 tablespoon vegetable oil
1 pound boneless chicken meat, cubed
1  onion, sliced
1 (20 ounce) can pineapple chunks, drained

Directions:
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside. Mix together curry powder, fish sauce, and pineapple juice in a small bowl. Heat the vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers, and cook and stir the chicken and onion until the chicken is no longer pink and the onions are translucent, about 5 minutes. Stir in the cooked rice, pineapple chunks, and curry mixture, and cook and stir until the fried rice is hot, 5 to 10 minutes.

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

Calories: 352.3
Fat: 6.1 g
Saturated fat: 1.4 g
Carbohydrates: 56.9 g
Sugars: 15.1 g
Dietary fiber: 2 g
Protein: 17 g
Cholesterol: 37.8 mg
Sodium: 408.6 mg
Chopped Cucumber Mustard Pickles


Ingredients:
cucumbers, onions, pickling salt, vinegar, water, white sugar, flour, ginger, dry mustard, turmeric

Directions:
Cut cucumber and onions in 1 inch pieces put in glass bowl and sprinkle salt on them; leave overnight. In morning strain and lightly rinse.
In a large pot mix vinegar, water, sugar, flour, ginger, mustard, celery seed, salt and tumeric.
Boil for 5 minutes.
Add cucumbers and onions to liquid.
Bring to a boil. Fill hot jars and put hot lids on and seal.
Shaytards Quinoa Salad


Ingredients:
quinoa, water, onion, garlic cloves, bell pepper, whole kernel corn, black beans, fresh cilantro, tomatoes, olive oil, cumin, salt, limes, juice of

Directions:
Boil water and add quinoa.
Cover and lower heat to simmer for 10 to 15 minutes or until water has boiled away. Stirring not necessary.
Careful not to burn Quinoa.
Chop all produce.
Strain excess water from canned products.
Mix the chopped produce and canned goods together in medium-sized bowl.
Add cooked quinoa and mix.
Mix sauce ingredients in small bowl and add to salad.
Serve cold.
Juanita's Pitas


Ingredients:
warm water, sugar, active dry yeast, all-purpose flour, salt, olive oil

Directions:
Stir together 1 cup of water and sugar in a small bowl, until sugar has dissolved completely (I use a 4-cup Pyrex measuring cup]. Sprinkle the yeast over the top and set aside until bubbly, about 15 minutes.
Meanwhile, place the flour and salt in a large bowl. Make a well in the center and pour in the 1/3 cup oil, the yeast mixture, and the remaining cup water.
Stir with a wooden spoon until crumbly, then knead in the bowl until the dough can be scooped into a ball.
Transfer the dough to a lightly floured work surface and knead until smooth, elastic, and no longer sticky, about 5 minutes.
Lightly coat a bowl with cooking spray (I scrape the mixing bowl out and, without washing, spray it with cooking spray], place the dough in, spray the top of the dough with cooking spray, and place in a warm, draft-free area to rise.
Let the dough rise until it has doubled in size, about 1 hour.
Punch down the dough, and let it rest for 10 minutes.
Divide the dough in 12 portions. On a lightly floured work surface, or between two sheets of wax paper, roll out each portion to make an 8- to 9-inch round about 1/8-inch thick.
Set the dough rounds aside and, without stacking them, cover them with a damp cloth so they dont dry out. Let them rest for 10 minutes.
While the dough is resting, preheat the oven to 500 degrees F.
When you are ready to bake them, place as many dough rounds onto a parchment-lined baking sheet, without overlapping (I could fit 3].
Place the sheet in the oven, on the middle rack, and bake until the pitas are puffed, about 3 minutes.
Check the oven and rotate the baking sheet if the pitas are cooking unevenly. Continue baking until the pitas begin to turn golden on the bottom but are NOT crisp, about 2 more minutes (I bake them for 4 1/2 minutes total].
Carefully remove pitas and stack with lint-free towels inbetween, until all the pitas are cooked.
Serve immediately or cool completely and wrap in plastic wrap. Pitas will keep at room temperature (in an airtight bag (like a ziploc] for up to 3 days or can be frozen for 2 months.
Southwest Sauteed Corn


Ingredients:
frozen corn, fresh corn, butter, plum tomato, lime juice, salt, ground cumin, fresh cilantro

Directions:
"In a large nonstick skillet, saute corn in butter until tender.  Reduce heat to medium-low; add the tomato, lime juice, salt and cumin.  Cook and stir for 3-4 minutes or until heated through.  Remove from heat and stir in cilantro."