xiaoxl/recipe_data huggingface dataset:
sesame glazed walnut shrimp


Ingredients:
dry sherry, cornstarch, jumbo shrimp, mayonnaise, sugar, oyster sauce, lemon, rind of, chili sauce, lettuce, chicken broth, walnuts

Directions:
mix sherry with cornstarch, salt, pepper and add shrimp, marinate 20 minutes combine next 6 ingredients in a bowl.
place lettuce on serving platter.
heat oil in wok, add shrimp, stirfry until pink.
add broth, cook for 1 minute, add sauce, toss to mix well.
arrange shrimp over lettuce, sprinkle with walnuts.
Old Fashioned Vanilla Wafers


Ingredients:
unsalted margarine, sugar, egg, vanilla extract, orange zest, lemon, zest of, cake flour

Directions:
Preheat the oven to 375 degrees F.
Line 2 large baking sheets with parchment paper.
Cream the margarine together with the sugar on low speed until fluffy.
Beat in the egg and vanilla until incorporated.
Stir in the zests.
Still on low speed, beat in the flour until fully blended.
By teaspoonfuls, drop the batter onto the baking sheets, leaving a good two inches between each cookie.
Bake for about 7 minutes, or until the wafers are lightly browned along the edges.
Transfer to a cooling rack where they will crisp as they cool.
Store carefully in layers in an airtight container.
Irresistible Irish Soda Bread
Category: breakfast-and-brunch
By Karin  Christian

A very easy, very good tasting bread. Best if made the day before, or several hours before serving.

Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
⅓ cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1  egg, lightly beaten
2 cups buttermilk
¼ cup butter, melted

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan. Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 1 - 9x5 inch loaf

Calories: 192.1
Fat: 4.9 g
Saturated fat: 2.8 g
Carbohydrates: 31.7 g
Sugars: 7.6 g
Dietary fiber: 0.8 g
Protein: 5.1 g
Cholesterol: 27.3 mg
Sodium: 497.1 mg
Curried Mashed Sweet Potatoes


Ingredients:
sweet potatoes, onion, curry powder, light sour cream, salt

Directions:
COOK potatoes in boiling water in large saucepan 15 minute or until tender.
MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add onions; cook and stir 4 minute Stir in curry powder; cook 2 min., stirring frequently.
DRAIN potatoes. Add onion mixture, sour cream and salt; mash until smooth.
BBQ Ranch Burgers


Ingredients:
ground beef, salt, pepper, barbecue sauce, onion, cheese

Directions:
Mix all ingredients well.
If mixture is a little too moist add enough fine dry bread crumbs until the patties hold together well.
Shape into patties and grill.
Top with your favourite toppings and enjoy!  Try my new favourite burger topping: French's French Fried Onion Rings.
Mexican Cilantro Lime Chicken With Avocado Salsa


Ingredients:
boneless skinless chicken breasts, olive oil, fresh lime juice, fresh cilantro, garlic, honey, salt, black beans, salsa, pico de gallo, onion, avocado, cilantro

Directions:
In a large bowl, combine chicken pieces, Secolari Cilantro Olive Oil, garlic, lime juice, honey, salt and cilantro and stir until well combined.
Allow chicken to marinate for at least 1 hour.
Season a stove top griddle or skillet with a smidge of olive oil.
Heat to medium-high heat and add chicken to hot pan, cooking on each side for 2-3 minutes, or until chicken is cooked all the way through.
Transfer cooked chicken to a bowl and add your favorite toppings.
Mexicalli Corn / " Mexicorn " Substitute-Copycat-Clone


Ingredients:
whole corn, green pepper, butter, garlic powder

Directions:
Melt butter in a medium sauce pan over medium heat Add onions an suatee for 3 minutes.
Add chopped peppers.Lawery's and Garlic power to pan and suatee for 3 more minutes.
Drain 1 can of corn and half drain the second can Add corn to pan and reduce heat to simmer Heat until corn is heated through stirring frequently.
Blackened Opelousas Topping for Fish


Ingredients:
butter, heavy cream, black pepper, paprika, crawfish tail meat

Directions:
In a medium skillet over medium heat melt butter still it starts to brown., Add cream and stir and heat till bubbling., Add remaining ingredients stirring in between., Reduce heat to simmer uncovered for 30 minutes stirring occasionally., This sauce is great over blackened fish with a side of dirty rice.
Tuscany Grilled Cheese


Ingredients:
olive oil, cheddar cheese, sun-dried tomato, black olives, bacon, Tuscan Italian Blend Seasoning

Directions:
"Brush one side of each slice of bread with olive oil. Sprinkle 1/8  teaspoon on the oiled sides of the bread.  Lay one piece oiled side down in a skillet on medium heat.  Sprinkle on cheese, bacon, tomatoes,olives,and the rest of the Tuscan Italian seasoning blend. Top with the other slice of bread. Brown on both sides until toasty and the cheese has melted."
Margarita Kebabs


Ingredients:
ground coriander, garlic clove, olive oil, fresh lime juice, sugar, cilantro, parsley, corn, red bell pepper

Directions:
Combine margarita mix, coriander and garlic. Pour over pork cubes and marinate for 2 hours at room temperature or in the refrigerator overnight.
In a small bowl, combine olive oil, lime juice and cilantro until well blended. Preheat broiler.
Thread 3 pork cubes onto each skewer, alternating with pieces of corn and red bell pepper.
Broil about 4 inches from the heat, basing with olive oil mixture and turning occasionally, until nicely browned yet still juicy, 10-15 minutes.
South Beach Chock-Full-Of-Veggies Chili


Ingredients:
extra virgin olive oil, bell peppers, mushrooms, onion, celery ribs, garlic cloves, chili powder, dried oregano, cumin, salt, pinto beans, no-salt-added diced tomatoes

Directions:
In a large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion,celery, and garlic. Cook about 7 minutes until vegetables begin to soften. Add seasonings and continue to cook an additional 5 minutes, stirring occasionally.
Add beans and tomatoes with all their juices and bring to a gentle simmer. Simmer 25 to 30 minutes, until chili is fragrant and slightly thickened.
Chicken Florentine Lasagna Rolls


Ingredients:
chicken, cremini mushrooms, onion, fresh thyme, chicken broth, salt, pepper, flour, butter, milk, heavy cream, nutmeg, ricotta cheese, fontina, parmesan cheese, salt, pepper, fresh parsley

Directions:
Noodles  --  Now I do this a little different than most.  I bring a 13x9 pan on the stove and fill with water and bring to a light boil.  I then boil my noodles flat.  To me they boil quicker and less chance of tearing being flat in a pan.  Just 5 or so minutes and they are done. Then remove them to a sheet of parchment paper to cool. About 24 noodles.  If you want you can always boil in a large pot of water if you prefer the traditional method.
Cheese  --  Mix the grated fontina, parmesan and ricotta.  Make sure to reserve 1 cup the fontina and 1/2 parmesan for the top layer. Add in a pinch of salt, pepper to taste and the fresh parsley.
Chicken  --  To a medium saucepan, add the olive oil and bring to medium heat.  Add the onions and mushrooms and cook on medium heat until lightly browned about 5-7 minutes.  Then add in the shredded chicken and fresh spinach, thyme and chicken broth and cook until everything is well combined. Just add a little salt and pepper to taste. Just simmer until the broth reduces.
Bechemel  --  4 / 4/ 4/  --  my basic recipe. Melt 4 tablespoons of butter in a medium pot, then add 4 teaspoons of flour and combine, mix well to make a roux and cook just a couple of minutes to get the flour taste out.  Then add in 2 cups heavy cream and 2 cups milk  and bring to a medium heat to let it thicken, add a pinch of nutmeg.
Make the Lasagna  --  Lay out a noodle, spread with the cheese mixture and then top with the chicken spinach mixture, then another noodle, more cheese and another layer of chicken mixture, then roll.
In a 13x9 casserole dish add about 1 cup of the bechemel sauce and then place the lasagna rolls, seam side down.  Now top with the remaining sauce.  Top with the extra fontina and parmesan cheese.  Cover and bake 35 minutes at 375, then remove the foil and cook 10 more minutes until bubbly and golden brown. Make sure to let it rest 10 minutes covered before serving.
Note:  I like to use a 13x9, you want to make sure that the pan is not too big and the rolls fit in the pan nicely side by side, this way the sauce tops the rolls and makes a nice crust. You can also make these in individual ramiken or serving dishes, 2 rolls per person. It makes a great way to serve them for a dinner party.
Goldy Bear's Red-N-Whites


Ingredients:
unsalted butter, cream cheese, sugar, vanilla extract, all-purpose flour, strawberries

Directions:
Set over to 350°F
In mixing bowl, beat the butter with cream cheese until well blended.
Beat in the sugar and vanilla, then stir in the flour until well mixed.
Using a 1/2-tablespoon measure, shape the mixture into small balls and place 2 inches apart on ungreased cookie sheets.
Make a small indentation in the top of each cookie with your thumb.
Carefully place a strawberry half, cut side down, in each indentation.
Bake for 12 to 18 minutes, or until very lightly browned.
Cool on racks.
Raspberry Lemonade Marshmallows


Ingredients:
raspberry puree, gelatin powder, fresh lemon juice, corn syrup, salt, granulated sugar, fresh lemon zest, cornstarch, confectioners' sugar

Directions:
Lightly spray 11x15 baking sheet with non stick cooking spray.
Combine raspberry puree and the gelatin in a medium bowl and whisk until well blended and smooth. Set aside.
Combine lemon juice, corn syrup, salt and sugar in a 6-quart sauce pan on medium heat.
Bring the mixture to a boil, be sure to brush the sides of the pan with a clean, moistened pastry brush to prevent sugar crystals from forming.
Using a candy thermometer, continue to boil the mixture until it reaches 240°F Do NOT stir.
Remove pan from heat and stir in the gelatin mixture.
Transfer mixture to a stand mixer with a whisk attachment.
Whip mixture for 12 minutes - starting on the lowest setting and gradually increasing to high.
Add lemon zest to mixture and whip for 30 more seconds.
Scrape mixture into sheet pan and let set at room temperature at least 4.
After mixture has cooled and set, combine cornstarch and confectioners sugar and dust onto top.
Carefully coat a knife with more cornstarch mixture and cut into cubes, shaking each cube to remove excess powder.
Vegetarian Mafe (African Stew)


Ingredients:
onions, turnips, potatoes, carrots, cabbage, tomatoes, swiss chard, tomato sauce, water, peanut butter

Directions:
Heat oil in Dutch oven or heavy soup pot over medium-high heat.
Add the onions and cook until beginning to brown.
Add vegetables one at a time, sauteing each one for a minute or two before adding the next.
Stir in tomato sauce and about one cup of water (depending on thickness of stew you desire].  Reduce heat & simmer until all the vegetables are tender (15-30 minutes].
Spoon out half a cup of the broth & mix it with the peanut butter to make a smooth paste.  Return to the pot & simmer for 15 minutes.
Serve over cooked, hot rice (optional].
Spicy Watercress Salad
Category: salad
By Herbivore

Spicy watercress salad.

Ingredients:
1  cucumber, chopped
1  red bell pepper, cut into thin strips
½  red onion, roughly chopped
¼ cup rice vinegar
1 tablespoon sesame oil
1 tablespoon white sugar
1 tablespoon soy sauce
1 teaspoon red pepper flakes
1 dash hot pepper sauce
2 bunches watercress, stems removed

Directions:
Combine cucumber, red bell pepper, red onion, rice vinegar, sesame oil, sugar, soy sauce, red pepper flakes, and hot pepper sauce in a bowl. Place watercress on a serving platter or bowl. Pour cucumber mixture over watercress.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 82.7
Fat: 3.8 g
Saturated fat: 0.6 g
Carbohydrates: 10.4 g
Sugars: 6.1 g
Dietary fiber: 1.9 g
Protein: 4 g
Sodium: 286.3 mg
Sausage and Imitation Crab Fried Rice
Category: uncategorized
By MissNessaFromCottagevilleSC

This fried rice with imitation crab is one of my recipes that I whipped together because I am the type of person who doesn't want to eat the same white rice everyday or week. It is very good. My family really loved it. Just try it, you'll see.

Ingredients:
2 tablespoons olive oil
2 link (4" long x 1-1/8" dia)s Smoked link sausage, pork
1 (16 ounce) package imitation crabmeat, chopped
1 tablespoon margarine
3 large eggs, lightly beaten
2 cups hot cooked white rice
¼ cup Worcestershire sauce
1 teaspoon seasoning salt
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon dried parsley

Directions:
Heat olive oil in a large skillet over medium heat. Add sausage and fry for 5 minutes. Add imitation crab and cook for another 5 minutes. Move imitation crab and sausage mixture to the edges of the pan. Melt margarine in the center of the pan. Add eggs and cook, stirring with a spatula, until eggs are soft scrambled, 3 to 5 minutes. Add cooked rice, Worcestershire sauce, seasoning salt, salt, pepper, garlic powder, and parsley flakes. Mix until combined and cook until hot, 3 to 5 minutes. Serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 496.7
Fat: 24.7 g
Saturated fat: 6.6 g
Carbohydrates: 44.6 g
Sugars: 10 g
Dietary fiber: 1.1 g
Protein: 23.2 g
Cholesterol: 185 mg
Sodium: 2514.7 mg
Rocky Road Cereal Bars


Ingredients:
old fashioned oats, ground flax seeds, mini marshmallows, pecan halves, carob chips, olive oil, vanilla extract, salt

Directions:
Spray an 8" x 8" square pan with 4 sprays non-stick cooking spray; set aside.
Combine cereal, oats, textured vegetable protein and flax seed in a large bowl; set aside.
In large pot over medium heat, melt 3 cups of mini marshmallows with the olive oil, stirring constantly.
Add cocoa powder and salt; mix well.
Add vanilla extract; mix well.
Turn off heat and add cereal mixture; stir until well combined.
Put half of the cereal mixture in prepared pan; sprinkle with half of the nuts, half of the carob chips and half of the chopped marshmallows, pressing cereal mixture firmly down into pan.
Repeat previous step with remaining ingredients.  Chill until firm, remove from pan and cut into 12 bars.  Store in ziplock baggie at room temperature.
Chicken Enchilada Casserole OAMC


Ingredients:
boneless chicken, garlic cloves, corn, onion, tomato sauce, flour tortillas, cheddar cheese

Directions:
Brown chicken and then mix in onion, corn and garlic.
Pour 1/2 cup sauce in the bottom of both pans.
Mix remaining 3 cups tomato sauce and 2 taco sauce packets into the chicken pan and let simmer for 5 minutes.
Tear tortillas and completely cover bottom of pans.
Layer chicken mixture, cheese and tortillas into the pans about 4 layers.
Top with remaining cheese.
Cashew Ricotta


Ingredients:
raw cashews, lemon juice, olive oil, garlic cloves, firm tofu, salt, dried basil

Directions:
combine first 4 ingredients in food processor. puree to thick paste., add tofu and blend until smooth., blend in salt and basil.
Italian Style Zucchini and Herb Bread


Ingredients:
eggs, milk, extra virgin olive oil, flour, salt, baking powder, basil, parsley, garlic powder, parmesan cheese, zucchini

Directions:
In a small bowl whisk egg,  milk and oil.  Set aside.
In a large mixing bowl,  mix flour,  salt,  baking powder, spices and Parmesan cheese.
Make a well in the center and pour liquid mixture inches.
Gently fold dry ingredients into wet ingredients until combined.
Don't over mix.
Fold in zucchini.
Scoop half the batter into each greased loaf pan.
Top with 1/4C of the shredded cheese and bake at 400° for approximately 20-25 minutes until golden.
Remove from pans, serve warm.
You can freeze wrapped loaves up to a month.
Brown Sugar-Rubbed Chicken


Ingredients:
boneless skinless chicken breasts, brown sugar, paprika, onion powder, salt, chili powder

Directions:
Preheat grill to medium-high heat.  Combine sugar and spices in a resealable plastic bag.  Wash hands.  Add chicken to bag, one piece at a time, shaking to coat.  Transfer to plate.  Spray on both sides with nonstick cooking spray.  Wash hands.
Grill chicken, turning frequently to avoid burning sugar, 10 to 12 minutes or until done (internal temperature 170° F].
Serving Suggestion: Serve chicken with corn bread, coleslaw and barbecue sauce for dipping.  Refrigerate leftovers.
Tip: To substitute Individually Frozen Boneless, Skinless Chicken Breasts, rinse off ice glaze and pat dry before placing in bag with spices and increase cooking time by about one-third.
Basic Sweet Tea (Green Tea)


Ingredients:
"water"

Directions:
Put the ice aside in a container or pitcher that can withstand the hot tea without breaking and put it in the fridge while you're brewing.
Heat the 40 oz. of water in a pot, but not to a boil.  It should be able to produce steam, but should not be boiling (boiling water overbrews green tea].  Place the teabags in the hot water, and allow them to brew for 1 to 2 minutes while maintaining the current heat (hot but not boiling].  Do not let the tea brew too long or it will end up too bitter.
Remove the tea bags from the pot, remove the pot from the heat and stir in the cup of cane sugar.  It will dissolve almost instantly into the tea.  Allow it to stand for a minute as your retrieve the container/pitcher.
Carefully pour the brewed tea into the container.  It will melt most of the ice instantly, evening out the temperature so that the tea does not damage the container.  Chill the tea further before serving.
Apple Crumble


Ingredients:
apples, apples, brown sugar, cinnamon, flour, brown sugar, butter

Directions:
Skin, seed then cube the apples to about 2cm cubes.
Place them in a greased tin, add the brown sugar and cinnamon, mix it around a little.
Mix the flour and sugar together, then add the butter and rub it around until the mixture is crumbly.
Pour the mixture over the apples in the tin and bake them at 180 degrees Celcius, for 30 minutes.
Low Carb Mini Cheesecakes


Ingredients:
cream cheese, eggs, Splenda sugar substitute, vanilla extract

Directions:
Preheat oven to 325 degrees.
Combine cream cheese, Splenda and vanilla until smooth.
Add eggs one at a time, beating until smooth.
Spray cupcake pan with cooking spray.
Fill each cupcake hole 3/4 full.
Set cupcake pan in a jellyroll pan or any other pan that is large enough for the cupcake pan to sit in.
Fill jellyroll pan about half with water.
Bake for 30 minutes.
Let sit until cooled.
Chill in refrigerator for about 1 hour or so.
(I was impatient I threw one in the freezer for about 15 minutes to chill it] If you would like to freeze it, just put cool pan into freezer.
When it freezes, you can just pop them out of the pan and put them into a ziplock bag then back into the freezer.
Cheeseburger Lasagna


Ingredients:
tomato sauce, ketchup, water, eggs, cottage cheese, parmesan cheese, cheddar cheese, colby-monterey jack cheese

Directions:
Heat oven to 375'. In a 3-quart saucepan, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; remove from heat and drain. Stir in the tomato sauce, ketchup, water and soup mix.
In a medium bowl, beat eggs well. Stir in the cottage cheese and Parmesan cheese.
Spoon 1-1/2 cups of meat sauce in bottom of a ungreased 13x9 inch glass baking dish. Top with 4 uncooked noodles(noodles will probably not reach the ends of the dish]. Top with half of cottage cheese mixture and half of remaining meat sauce.
Repeat layers with remaining lasagna noodles, cottage cheese mixture and meat sauce. Sprinkle shredded cheeses' over top. Cover loosely with aluminum foil that has been sprayed with cooking spray(sprayed side down]. Or use Reynolds non-stick foil.
Bake 1 hour or until lasagna is bubbly and noodles can be easily pierced with tip of sharp knife. Uncover dish; bake 10-15 minutes longer or until cheese on top is melted. Let stand 15 minutes before serving.
Lemon Ginger Chicken Thighs


Ingredients:
boneless skinless chicken thighs, water, all-purpose flour, cornstarch, brown sugar, soy sauce, lemon juice, Chinese wine, water, fresh ginger, ground black pepper

Directions:
Preheat the oven to 400 degrees F., Unroll the chicken thighs and place in a 9" x 13" baking pan., Brush with 2 tablespoons water and sprinkle the thighs evenly with the flour., Bake for 30 minutes., Combine the cornstarch and brown sugar in a bowl., Gradually whisk in the soy sauce, lemon juice, cooking wine and water., Add the ginger and pepper., Pour over the chicken and bake for an additional 20 minutes., Serve with basmati rice.
Aubergine and Tomato Crostata ( Italian Rustic Pie)


Ingredients:
plain flour, salt, water, olive oil, oregano, aubergines, tomatoes, onion, ricotta cheese, yogurt, flour, eggs, parmesan cheese

Directions:
In a processor make a dough with the flour, oregano, salt, olive oil and  enough water  to make a dough ball.
Rest in plastic wrap but don't refrigerate.
cook the sliced aubergines with the 2 tbsp of water and 1 tbsp olive oil.
Drain the auberines and place half of them in a blender with the ricotta, yogurt, eggs, parmesan and seasoning.
Grease and Line a 26cm pie dish with baking paper. roll out the pastry and line the pie dish.Place another greaseproof paper on top and cover in baking beans.
Bake in a 200C for 20 minutes. Remove the paper and beans and fill with the aubergine cream.
Place circles o the rest of the  aubergine, sliced onions and tomatoes decoratively on the surface.
Mix 1 tbsp olive oil and 1 tbsp water and using a pastry brush, brush the aubergines and tomatoes. season and sprinkle on some more oregano.
Bake for a further 30 minutes.
Baked Cornflake Chicken Strips


Ingredients:
all-purpose flour, seasoning salt, black pepper, poultry seasoning, eggs, water, boneless chicken breasts, olive oil

Directions:
Preheat oven to 400°F
Finely crush cornflakes.
Mix together cornflakes, flour, seasoning salt, pepper and poultry seasoning.
Beat eggs with water. Dip chicken strips in egg mixture and then roll in cornflake mixture. Press mixture firmly onto chicken to coat well.
Lay chicken strips on baking sheet lined with parchment paper. Drizzle with olive oil.
Bake for 30 minutes or until chicken is tender and cooked throughly.
*Baking time varies depending on size of strips*.
Serve with your favorite dipping sauce.
These can also be fried in oil for 6-8 minutes but I prefer baking to keep them healthier.
Taco Mix with Black Beans
Category: world-cuisine
By Stephanie Land

My kids gobble this filling up, and it has the benefit of being easy to make and nutritious, too! Serve with taco shells and top with lettuce and cheese. My favorite use is on a taco salad with cheese, tortilla strips, salsa, ranch dressing, romaine lettuce, and peppers. Yummy!

Ingredients:
1 pound lean ground beef
1 (19 ounce) can black beans, rinsed and drained
½ cup salsa
¼ cup water
2 tablespoons taco seasoning mix

Directions:
Heat a large skillet over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir black beans with the ground beef; add salsa, water, and   mix. Cook, stirring frequently, until the mixture is heated through, 5 to 7 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 8 servings

Calories: 181.8
Fat: 7.1 g
Saturated fat: 2.8 g
Carbohydrates: 13.7 g
Sugars: 0.9 g
Dietary fiber: 4.9 g
Protein: 15.1 g
Cholesterol: 37.2 mg
Sodium: 554.4 mg