xiaoxl/recipe_data huggingface dataset:
Curried Chicken Crepes


Ingredients:
potato, all-purpose flour, milk, egg, onion, garlic cloves, light brown sugar, curry powder, turmeric, milk, cilantro, yogurt, butter

Directions:
For crepes, combine all-purpose flour, the 1 cup milk, egg, butter, salt, and pepper.
In a blender mix well.
Spray a 6-inch skillet with nonstick spray coating.
Preheat skillet; then remove skillet from heat.
Pour in 1-2 tablespoons batter.
Lift and tilt skillet to spread batter.
Return to heat; brown on one side only.
Invert skillet over paper towels; remove crepe.
Repeat with remaining batter.
For filling, spray a cold medium saucepan with nonstick spray coating.
Heat saucepan over medium heat.
Add onion and garlic.
Cook until onion is tender, stirring often.
Add brown sugar, turmeric, and curry powder; cook and stir for 1 minute more.
Then, stir in condensed soup and the 3 tablespoons milk.
Add chicken and potato.
Remove from heat.
Remove 3/4 cup of the soup mixture; cover and chill.
To assemble, spoon some of the chicken mixture onto the unbrowned side of each crepe.
Roll up.
Place filled crepes, seam side down, in a 13x9x2-inch baking dish sprayed with Pam.
Cover and chill for 2 to 24 hours.
Before serving, stir the reserved soup mixture.
Spoon soup mixture on top of filled crepes.
Cover and bake in a 350 degree F.
oven about 30 minutes or until heated through.
If desired, cilantro and yogurt!
Danescook Cookie Mold Classic Shortbread


Ingredients:
butter, sugar, vanilla extract, flour, salt

Directions:
Preheat oven to 325°F In a medium mixing bowl, cream butter, sugar and vanilla. Add 2 cups flour and mix until dough is smooth. If dough feels sticky add additional 1/4 cup flour as needed.Dough should be soft but not sticky.
Spray cookie mold lightly with vegetable pan spray.
Flour mold, shake out excess. Firmly press dough into mold, making sure dough is even.
Prick surface with fork and bake in mold 30-35 minutes or until lightly browned.
Cool in mold 15 minutes.
Loosen edges of shortbread with tip of knife and flip mold over onto cooling rack. Makes 4 cookies.
Note:For Cookies Press dough in mold and bake flowing recipe directions. For best results, bake in mold. For easier handling, place mold on a cookie sheet before baking. If desired, to make more than one cookie at a time, you may release dough from mold and bake directly on cookie sheet. To unmold after cooling, run knife blade on the edge of mold and release.
For Candy: Freeze mold at least 20 minutes before molding candy. Melt Chocolate or confectionery coating as directed on package. Fill mold cavity to top; freeze approximately 10 minutes to set and release.
For Rolled fondant: It's easy to create a fondant "plaque" to add dimension to any type of cake. Press fondant paste lightly into cavity, then release.
Cool mold completely before washing. To clean hand wash in warm soapy water; rinse thoroughly.
Carrot  Snack Cake


Ingredients:
eggs, vanilla, salt, baking powder, cinnamon, sugar, flour, carrot, walnuts, light raisins, cream cheese, butter, icing sugar, light corn syrup, cornstarch, flour

Directions:
Set oven to 325 degrees.
Set oven rack to second lowest position.
Grease a 9-in square pan.
For cake; combine first 8 ingredients.
Beat on med speed 3 mins, scaping down sides of bowl.
Stir in last 3 ingredients; mix well.
Spread evenly in pan.
Bake for 50-60 mins, or until cake tests done.
Cool.
FOR ICING; Cream the cream cheese with butter until fluffy.
Add the icing sugar, beat until well mixed and smooth; about 1 minute.
Add all remaining ingredients, beat until well mixed and fluffy.
Spread over cooled cake.
Asparagus With Cheese Sauce


Ingredients:
asparagus, butter, flour, milk, cheddar cheese, salt

Directions:
In a large micro-wave safe glass bowl, heat butter about 50 seconds on high, or until melted.
Whisk in the 2 tablespoons of flour and 1 cup of heated milk.
Add 1 cup shredded cheddar cheese.
Place in microwave and cook on high for 2 minutes, pausing to whisk thoroughly every 30 seconds.
Season to taste with salt and whisk again.
Set cheese sauce aside.
Bend asparagus until they break at a natural point; discard ends.
Place asparagus spears in a microwavable glass covered dish, with half the spears going one way, and half the spears going the other way.
Add 1/4 cup water to the dish.
Cook, covered, for 6-7 minutes on high, pausing to turn dish every 2 minutes and checking asparagus for doneness.
Reheat sauce for 1 minute on high before adding to asparagus, if necessary (you may not need all the sauce].
Portuguese Clams


Ingredients:
cherrystone clams, diced tomatoes, onion, garlic cloves, cilantro, sea salt, white wine, olive oil

Directions:
"Chop garlic and onion and saute in olive oil until soft and then add tomatoes.  Simmer covered for 5 minutes.  Add cilantro (saving some leaves for garnish], white wine and sea salt. After a minute add clams and cover tightly.  Clams will open in approximately 4 minutes and will be ready to garnish with cilantro and eat!"
Mary's Macaroni and Cheese


Ingredients:
elbow macaroni, butter, Velveeta cheese, cheddar cheese, egg, milk, paprika

Directions:
"cook 16oz. elbow macaroni as directed on package. cut up 1/4 cup of butter into small pieces and plce in bottom of 13 x 9 baking pan. drain macaroni place 1/2 of macaroni over butter sprinkle with 1 cup each cubed velvetta and shredded cheddar cheese. beat one egg and 2 1/2 cupsmilk untl blended pour 1/2 of egg mixture over ingredients in pan repeat layers of macaroni, cheese and egg mixture.sprinkle with paprika. bake 15 minute stir until blended bake 15 minute more or until golden brown."
Irish Monk: Layered Shot


Ingredients:
"irish cream"

Directions:
Layer in a pony glass or shot glass in the order given.
The secret is to pour slowly, barely dribble the liqueurs into your glass.
Start with your first liqueur and pour it into your glass, now take your spoon and place the tip of the spoon very close to your first liqueur, now carefully and slowly pour in your second liqueur over the back of the spoon and into the glass, then your third.
Toffee Topped Bars


Ingredients:
brown sugar, all-purpose flour, butter, baking powder, salt, vanilla extract, milk, egg, walnuts, unsweetened flaked coconut

Directions:
Preheat oven to 350°F.
Lightly grease a 9 x 13" baking pan; set aside.
In a large mixing bowl, mix together the brown sugar and flour.
Using a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs.
Remove 1 cup of mixture and set aside.
To mixture in large bowl, add baking powder and salt.
Using a fork, lightly beat in vanilla, milk and egg.
Continue beating until a smooth batter forms.
Pour batter into prepared baking pan.
In a small bowl, combine the chocolate chips and walnuts.
Fold in the coconut.
Sprinkle reserved crumb mixture over top of batter in pan.
Sprinkle with the chocolate chips and walnuts.
Using a long flat spatula, spread topping evenly over the top of the batter in pan.
Bake bars for 35 minutes, or until a skewer inserted in center comes out clean.
Transfer pan to wire rack.
Cool bars in pan completely before slicing.
Using a serrated knife, cut into 24 bars.
Store in airtight container for up to 5 days.
Tomato Chicken Saute


Ingredients:
chicken breasts, salt, pepper, all-purpose flour, garlic, dry white wine, lemon juice, tomatoes, basil leaves

Directions:
Pound the chicken flat to achieve an even layer and to promote even cooking.
Dredge in flour with salt and pepper to taste.
Heat a large saute pan over medium-high heat.  Add the clarified butter and heat through.  Saute the breasts in the butter, browning them on both sides.  Remove the breasts from the pan and hold in a warm place.
Add the onions to the pan and saute until translucent.  Add the garlic and saute for 1 minute.
Deglaze the pan with the white wine and lemon juice, scraping up any browned bits from the bottom of the pan.
Add the tomato and chicken stock.  Simmer to combine the flavors; reduce the sauce to the desired consistency.
Add the basil to the sauce and return the chicken breasts for reheating.  Adjust the seasonings and serve chicken breasts with a portion of the sauce.
Enchiladas (Red Chili)


Ingredients:
corn tortillas, red chili sauce, cheddar cheese, onion, eggs

Directions:
Fry corn tortillas in deep fat to soften., Immerse in chili sauce and place on a warm oven-proof plate., Sprinkle with grated cheese and chopped onion., Cover with red chili sauce and place another tortilla on top., Repeat the process then pour enough chili sauce over them to cover tortillas., Three tortillas make one serving., A fried egg is traditional on top of each enchilada.
Savory Ground Beef Stroganoff


Ingredients:
flour, salt, eggs, olive oil, butter, onions, garlic, ground beef, dried sweet basil leaves, ground black pepper, Worcestershire sauce, sour cream

Directions:
Mix flour and salt together in a mixing bowl, then pour onto a pastry board or counter top, making well in the middle.
Mix eggs (or egg substitute] together with oil until smooth.
Pour this egg mixture into the well in the flour in 4 parts, mixing together each time.
Continue to knead the dough until smooth, (about 10 minutes].
Cut into three parts and cover with cellophane.
Allow to sit about 10 minutes.
While dough is sitting, heat 2 tbsp butter in a large frying pan and add onions.
Saute about 5 minutes or until they begin to wilt.
Add the mushrooms and saute another 5 minutes.
Set aside.
Take 1 part of dough, and roll flat, leave about 1/8 inch thick.
Cut into noodles about 1/2 inch wide.
Continue with rest of dough, and set noodles aside.
Start a large pot of water boiling, (enough to submerge all the noodles].
In same frying pan, melt 1 tbsp butter.
Add minced garlic and allow to cook 5 minutes.
Add beef, basil, pepper, and worcestershire sauce.
Brown beef over medium-high heat, then add cream of mushroom and sour cream.
Stir together until smooth and allow to boil.
Upon boiling, reduce heat to a simmer.
Water should be boiling, add noodles and allow to cook 5-10 minutes.
Strain noodles and add to beef mix.
Allow to cook another 10 minutes, stirring frequently.
Serve, salt and pepper to taste.
Payday Cake


Ingredients:
oleo, egg, mini marshmallows, corn syrup, oleo, vanilla, salted peanuts

Directions:
Mix all but marshmallows together.
Bake in ungreased 9x13-inch pan for 12 to 18 minutes at 350°.
When baked and while still hot, put marshmallows on top.
Then add the following topping:
Heat in medium pan:  Corn syrup, margarine, peanut butter chips and vanilla, stirring constantly.
Pour over top of all layers when everything has been layered.
Put 2 cups of Rice Krispies over that and then 2 cups salted peanuts on top.
Tastes just like a Payday candy bar.
Cinnamon Muffins


Ingredients:
flour, baking powder, baking soda, salt, eggs, plain yogurt, light brown sugar, vanilla, cinnamon, butter, white sugar, cinnamon

Directions:
Preheat oven to 400 degrees F.  Line standard muffin tin with paper cups, or grease thoroughly.
In a large bowl, whisk together flour, baking powder, baking soda and salt.
In a separate bowl, whisk together eggs, yogurt, brown sugar, oil, vanilla, and cinnamon (if using].
Carefully add flour mixture, blending just until moistened.  (Resist the urge to over-mix!  Batter is not suppose to be smooth].
Divide batter among the muffin cups.  Bake for 12-15 minutes, or until a toothpick inserted in one of the muffins comes out clean.
While the muffins are backing, melt the butter in a small bowl.  In a separate small, shallow bowl, combine white sugar and cinnamon.
As soon as the muffins are finished baking, dip  them one at a time into the melted butter.  Roll (if using paper muffin cups: dip] them in the cinnamon sugar mixture, then set on a rack to cool.
Enjoy!
Broiled Mochi with Nori Seaweed
Category: appetizers-and-snacks
By Naomi

Mochi is a sweet, short-grained, very glutinous rice with a high starch content. Mochi is commonly used to make rice cakes, for which it is pounded in large tubs until it becomes extremely sticky. It is then formed into balls or squares, which can be found in Japanese markets. Mochi is also used in confections and rice dishes. It can be bought in most any Japanese grocery store. This is a delicious way to eat it!

Ingredients:
8  frozen mochi squares
½ cup soy sauce
1 sheet nori (dry seaweed)

Directions:
Preheat oven to 450 degrees F (275 degrees C). Dip mochi into soy sauce, then place on a baking sheet. Let bake for about 5 minutes, or until heated through. While mochi is cooking, cut the dried seaweed into 8 strips. Place these strips in a large frying pan over medium heat. When they are warmed, after approximately 1 to 2 minutes, remove them from the heat. Wrap each mochi cake in seaweed; serve warm.

Prep time: 10 mins
Cook time: 7 mins
Total time: 17 mins
Yields: 8 servings

Calories: 109.1
Fat: 0.2 g
Carbohydrates: 23.1 g
Sugars: 0.3 g
Dietary fiber: 1.2 g
Protein: 3.1 g
Sodium: 907.3 mg
Mocha Brownies


Ingredients:
margarine, butter, instant coffee crystals, sugar, eggs, vanilla, all-purpose flour, pecans, walnuts

Directions:
Melt butter in medium saucepan., Stir in cocoa powder and coffee crystals., Remove from heat., Stir in sugar., Stir in eggs one at a time., Stir in vanilla., Beat lightly by hand, just till combined., Stir in flour., Stir in nuts and chocolate chips., Spread batter into a greased 8 x 8 x 2 inch baking pan., Bake in a 350 F oven for 30 minutes., Cool on wire rack.
Blueberry Brownies
Category: desserts
By KETCHHOT

I had this idea to modify a brownie recipe - and it worked! I substituted all of the chocolate in a brownie recipe with a condensed blueberry syrup I made using fresh blueberries. It retains the brownie texture, although it is a little more cake-like. But, the surprising thing was that it tastes really good! I adjusted the sugar and added cinnamon. The cake is deep purple all the way through. This was a neat experiment!

Ingredients:
2 ½ cups fresh blueberries, divided
1 teaspoon cinnamon
1 ½ sticks butter
1 ¾ cups white sugar
3 large eggs
1 teaspoon vanilla extract
1 cup chopped walnuts
1 cup all-purpose flour, or more as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 8-inch square baking pan. Cook 2 cups blueberries in a large saucepan over medium heat. Add cinnamon and stir. Smash berries gently using a fork or a potato masher, being careful that hot juices do not splash back. Cook until most of the liquid has evaporated and you have a thick syrup, 8 to 10 minutes. Remove blueberries from heat and stir in butter to melt. Add sugar and stir to combine. Pour in eggs when mixture has slightly cooled, 1 at a time, mixing well after each addition. Pour in vanilla extract and stir to combine. Fold in walnuts. Fold flour gently into mixture. Beat well, 60 to 80 strokes, adding up to 1/4 cup additional flour as needed if batter seems too wet. Add remaining 1/2 cup blueberries and stir to combine. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely before cutting and serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 8-inch square pan

Calories: 470.5
Fat: 25.7 g
Saturated fat: 11.1 g
Carbohydrates: 57.5 g
Sugars: 43.4 g
Dietary fiber: 2.3 g
Protein: 6 g
Cholesterol: 102.7 mg
Sodium: 133.3 mg
Honey Mustard-Coated Chicken


Ingredients:
Dijon mustard, honey, lemon juice, boneless skinless chicken breast halves

Directions:
Heat oven to 375°F Lightly grease a 11 x 7 inch baking dish.
Combine mustard, honey and lemon juice in a shallow dish. Place bread crumbs in a second shallow dish.
Dip chicken in the mustard mixture, turning to coat pieces thoroughly. Dredge in bread crumbs to cover completely. Place in prepared pan. Drizzle oil evenly over top of the chicken.
Bake at 375F for 25 to 30 minutes or until the internal temperature registers 160F on a instant-read thermometer.
Greg's Morning Glory


Ingredients:
rolled oats, peanuts, walnuts, sunflower seeds, milk, plain yogurt, honey, banana

Directions:
Mix rolled oats, bran, mixed dried fruit, almonds, peanuts, walnuts and sunflower in to a small breakfast bowl.
Add the milk.
top with banana, and yogurt, drizzle over honey and serve.
Hint: if you feel more hungry, you can make a bigger bowl of cereal by upping the amount ingredients.
Low-Fat Cornflake Chicken Tenders With Honey Mustard Sauce


Ingredients:
egg, honey, prepared yellow mustard, black pepper, Dijon mustard, honey

Directions:
Preheat oven to 450 degrees F.
In a shallow dish combine egg, honey, and yellow mustard.
In separate bowl stir together crushed cornflake crumbs and pepper.
Dip chicken strips into egg mixture and then roll in the crumb mixture to coat the chicken.
Arrange chicken strips on ungreased baking sheet.
Bake about 12 minutes until outside are golden and chicken is no longer pink.
For honey mustard sauce, just stir the dijon mustard and 1 tsp honey together.
Kahlua


Ingredients:
water, sugar, instant coffee granules, vanilla extract, vodka

Directions:
Bring water, sugar and coffee to a boil in a saucepan., Simmer VERY slowly for 3 hours., Mixture will be very dark and syrupy., Cool syrup for 15 minutes, then add vodka and vanilla and stir well., Pour into jars and seal.
DULCE De LECHE CUPCAKES


Ingredients:
sweetened condensed milk, unbleached all-purpose flour, baking powder, baking soda, sea salt, brown sugar, unsalted butter, eggs, buttermilk, vanilla extract, light cream cheese, unsalted butter, confectioners' sugar, fleur de sel

Directions:
In a large pot with boiling water, place a can of sweetened condensed milk sideways (not standing up] – make sure there are no dents on the can. Simmer on medium heat for 2:20 hours. When time is up, carefully remove the can and let it cool completely.
Preheat oven to 350ºF. In a large bowl, add flour, baking powder, baking soda and sea salt; whisk until well combined and set aside.
In a bowl of a stand mixer with the paddle attachment, cream brown sugar and butter on medium speed. Add eggs, one at the time, beating well between each addition. To this, add dulce de leche and buttermilk; process on low speed and slowly increase to medium-high for about 1 ½ minutes, stopping and cleaning the sides of the bowl.
Add the dry ingredients to the dulce de leche mixture and process on low speed until just blended, about 45 seconds. Add oil and pure vanilla extract and process for 30 seconds; the batter should have a nice smooth texture.
Insert cupcake liners in a muffin pan and using an ice cream scoop, fill up the cups with the batter about 2/3 full. Gently tap the pan on the counter to remove any trapped air bubbles before transferring to preheated oven; bake for 18 to 20 minutes or until a cake tester inserted in the center comes out with only a few crumbs. Let the cupcakes cool off in the pan for 5 minutes before transferring them on a wire rack to cool completely.
Meanwhile, in a bowl of a stand mixer with the paddle attachment, add cream cheese and butter; process until mixed. Add 2 tablespoons dulce de leche and process until fairly well combined. Add half of the confectioners’ sugar and on low speed, process until mixed then increase to medium-high. Repeat the same steps with the other half, cleaning the sides of the bowl. It’s optional but if wanted, add a tiny pinch fleur de sel and if so, process.
Spoon the buttercream into a piping bag with a large tip and squeeze out the mixture onto the cupcakes. Warm up 2 tablespoons dulce de leche in the microwave until just pourable and drizzle over the buttercream. If wanted, sprinkle on a few grains of fleur de sel and refrigerate for 1 hour. Makes 12 cupcakes.
Air Fryer Fish and Chips
Category: side-dish
By thedailygourmet

This method takes a little longer to ensure the batter adheres to the fillets, so it's best to plan in advance.

Ingredients:
1  russet potato
2 teaspoons vegetable oil
1 pinch salt and ground black pepper to taste
¾ cup all-purpose flour
2 tablespoons cornstarch
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon baking soda
¼ teaspoon baking powder
¾ cup malt beer
4 (3 ounce) fillets cod fillets

Directions:
Peel russet potato and cut into 12 wedges. Pour 3 cups water into a medium bowl and submerge potato wedges for 15 minutes. Drain off water and replace with fresh water. Soak wedges for 15 more minutes. Meanwhile, mix together flour, cornstarch, salt, garlic powder, baking soda, and baking powder in a bowl. Pour in 1/2 cup malt beer and stir to combine. If batter seems too thick, add remaining beer 1 tablespoon at a time. Place cod fillets on a rimmed baking sheet lined with a drip rack. Spoon 1/2 of the batter over the fillets. Place rack in freezer to allow batter to solidify, about 35 minutes. Flip fillets over and coat the remaining side with the batter. Return to freezer for an additional 35 minutes. Preheat the air fryer to 400 degrees F (200 degrees C) for 8 minutes. Cook frozen fish fillets for 15 minutes, flipping at the halfway point. Meanwhile, drain off water from potato wedges and blot dry with a paper towel. Toss with oil, salt, and pepper. Air fry for 15 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 2 servings

Calories: 465
Fat: 6.2 g
Saturated fat: 1 g
Carbohydrates: 62.3 g
Sugars: 1.1 g
Dietary fiber: 3.8 g
Protein: 37.5 g
Cholesterol: 62.3 mg
Sodium: 1006 mg
Braised Pork (Tenderloin) With Mushrooms


Ingredients:
fresh mushrooms, chicken broth, summer savory, onion, port wine, all-purpose flour, salt, black pepper

Directions:
Preheat oven to 300°F.
Lightly grease 1 1/2-quart casserole.
Cut pork into 2 x 1/2 inch strips, cutting at right angle to the grain of meat.
Dredge meat in seasoned flour.
Heat oil in large frying pan over medium-high heat.
Add meat and cook until well browned.
Remove meat to prepared casserole.
Cook mushrooms in same frying pan, adding another tablespoon of oil if necessary.
When browned, transfer to the casserole.
Add chicken broth and wine to frying pan.
Scrape up any remaining bits of meat.
Add summer savory and onion.
Simmer for about 2 minutes, then pour over meat and mushrooms.
Cover and bake for about 45 minutes, or until meat is very tender.
Serve with hot cooked rice or noodles.
Date Nut Muffins


Ingredients:
oats, all-purpose flour, wheat germ, brown sugar, salt, baking powder, egg, plain yogurt, water, dates

Directions:
Put oatmeal into a blender or food processor and blend until it is the texture of coarse flour.
Combine it with the other dry ingredients (all purpose flour through baking powder] in a large bowl and set aside.
Combine wet ingredients (egg through water] with a whisk.
Make a well in the dry ingredients and pour in the wet ingredient mixture, stirring until barely combine.
Finely chop the almonds, dates, and apricots, and fold into the dough.
Bake in a greased muffin tin for 20-22 minutes or until a toothpick in the center of the muffin comes out clean.
Texas Yum Yum
Category: desserts
By JHWILSON

This chocolate and vanilla layered pudding pie is a perfect treat for a hot day. No baking required, and it is really easy too.

Ingredients:
1 (3.9 ounce) package instant chocolate pudding mix
1 ½ cups milk
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) tub frozen whipped topping, thawed
1 (3.4 ounce) package instant vanilla pudding mix
1 ½ cups milk

Directions:
In a medium bowl, mix together the chocolate pudding mix and 1 1/2 cups of milk until smooth and well blended. Pour into the graham cracker crust. In a clean bowl, beat cream cheese with an electric mixer until soft, then mix in confectioners' sugar. Fold in 2 cups of the whipped topping, and spread on top of the chocolate pudding layer. Whisk together the vanilla pudding mix and 1 1/2 cups of milk until well blended. Spread over the top of the cream cheese layer. Spread the remaining whipped topping over the top. Chill for at least 30 minutes before slicing and serving.

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

Calories: 717
Fat: 35.4 g
Saturated fat: 20.2 g
Carbohydrates: 93 g
Sugars: 74.5 g
Dietary fiber: 1.3 g
Protein: 9.4 g
Cholesterol: 50.8 mg
Sodium: 886.4 mg