xiaoxl/recipe_data huggingface dataset:
Chicken and Bacon Korma Burger


Ingredients:
dark chicken meat, bacon, onion

Directions:
Put onions into food processor and blitz until very finely chopped.
Put into a large bowl.
Put the chopped up chicken and bacon into the food processor and pulse until they are minces and combined. You want it pretty fine but stop before they become a total paste.
Put meat mixture into the bowl with the onions.
Add the korma paste and breadcrumbs.
Work the mixture together with your hands until it is fully combined and the paste is evenly distributed.
Form into four patties.
Fry patties in a skillet with a little canola oil for about 5 minutes each side or until cooked through.  You could also do this on a Foreman type grill and save yourself those calories.
Serve.
Ranch Biscuits


Ingredients:
biscuit mix, milk, butter, margarine, dried parsley flakes, garlic powder

Directions:
Preheat oven to 425*.
In a bowl, stir the biscuit mix, salad dressing mix, and milk until combined.
Drop 2 inches apart onto a greased baking dish.
Bake for 10-15 minutes or until golden brown.
Meanwhile, in a small bowl, combine the butter, parsley, and garlic powder; brush over the warm biscuits.
Aunt Kate's Strawberry Cake
Category: desserts
By Drea217

This recipe dates back to the early 1900's and was made by my grandmother's sister Kate. I have the fondest memories of my grandmother and my mother making this when strawberries came into season. The cake itself is not very sweet, although the icing is. The balance is perfect. I make this for many occasions, and my secret taste testers have remarked how wonderful it is. Just a side note: using fresh, sweet strawberries is the key.

Ingredients:
1 cup white sugar
½ cup shortening
2  eggs, room temperature
1 teaspoon vanilla extract
1 cup mashed fresh strawberries
½ teaspoon baking soda
2 cups all-purpose flour
½ teaspoon salt
2 cups confectioners' sugar
¼ cup butter, room temperature
¼ cup mashed fresh strawberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a cake pan. Beat white sugar and shortening together until light and fluffy. Beat eggs, one at a time, into sugar mixture until well mixed; stir in vanilla extract. Stir 1 cup strawberries and baking soda in a large bowl until baking soda is dissolved. This will help strawberries foam and rise in the cake. Whisk flour and salt together in a separate bowl. Stir flour mixture and strawberry mixture by hand, into sugar mixture, alternating flour mixture, then strawberry mixture, beginning and ending with flour mixture. Pour batter into prepared cake pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Beat confectioners' sugar, butter, and 1/4 cup strawberries in a bowl with an electric mixer until blended; frost the cooled strawberry cake.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 16 servings

Calories: 263.8
Fat: 10.1 g
Saturated fat: 3.6 g
Carbohydrates: 41.5 g
Sugars: 28.8 g
Dietary fiber: 0.8 g
Protein: 2.6 g
Cholesterol: 30.9 mg
Sodium: 141.9 mg
Banana Pancake Pops
Category: bread
By mkristi18

Banana pancake pops will cook easy and taste great. Warning: very addictive once tried. Don't worry if the first couple are darker then the rest. You'll get used to how long they should fry.

Ingredients:
1 cup vegetable oil for frying, or as needed
1 ¾ cups pancake mix
1 cup water, or as needed
2  bananas, cut into 1/2-inch pieces
¼ cup white sugar
¼ cup ground cinnamon

Directions:
Heat oil in a large saucepan to 350 degrees F (175 degrees C). Mix pancake mix and water together until batter is smooth. Dip each banana slice in the pancake batter until fully coated. Fry coated banana slices, 3 to 4 at a time, in the hot oil until lightly browned, about 1 minute per side; remove with a slotted spoon and transfer to a paper towel-lined plate. Sprinkle pancake pops with sugar and cinnamon.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 251.2
Fat: 4.6 g
Saturated fat: 0.5 g
Carbohydrates: 50.8 g
Sugars: 13.2 g
Dietary fiber: 3.5 g
Protein: 4 g
Sodium: 566.3 mg
Blue Cheese Thumbprints


Ingredients:
blue cheese, butter, all-purpose flour, poppy seeds

Directions:
Beat blue cheese and butter at medium speed with an electric mixer until fluffy.  Add flour, poppy seeds, and red pepper, beating just until combined.
Roll dough into 3/4 inch round balls; cover and chill 2 hours.
Preheat oven to 350 degrees.
Arrange balls on an ungreased baking sheet and press your thumb into each ball of dough, leaving an indentation.
Bake at 350 degrees for 15 minutes or until golden.  Transfer to wire racks to cool completely.  Place about 1/4 tsp of cherry preserves in each indentation.
Spicy Almond Soba Noodles With Edamame


Ingredients:
edamame, almond butter, rice vinegar, garlic clove, red pepper flakes, hot water, kosher salt, sea salt, scallion, red bell pepper

Directions:
Bring a large pot of salted water to a boil over medium-high heat, add the soba noodles and cook 6 to 8 minutes, or until barely tender. Use tongs to remove the noodles to a bowl, reserving the cooking water.
Return pot to the boil. Add the edamame to the pot and cook until tender, about 5 minutes. Drain and add to the noodles.
Toast the almonds in a small, dry skillet over medium heat, shaking frequently, until lightly browned and toasty, 2 to 3 minutes. Remove immediately to a plate and allow to cool. Coarsely chop.
Combine the nut butter, vinegar, garlic and red pepper flakes in a small bowl. Add the hot water, stirring to mix well. If it seems too thick, add more hot water, a teaspoon at a time, until it has reached the right consistency. Add salt to taste and more vinegar and red pepper flakes if you want it tangier/spicier.
Pour over the noodles, add the scallion, bell pepper, and chopped almonds, and toss well.
Mexican Roasted Garlic & Broccoli


Ingredients:
garlic, olive oil, soy sauce, broccoli florets

Directions:
Lightly oil a 8-10" square baking pan.
place the garlics cloves in the pan and mix in the olive oil.
Bake at 475F until the garlic just begins to brown (don't over do it] apprx 20 minutes.
While the garlic is roasting bring a large pot of water to the boil (large enough to hold the broccoli].
When the water is boiling add the broccolic and cook for 3-5 minutes.
You want the broccoli heated through but still very crisp.
Drain and put the broccoli in ice cold water, drain and do it again.
In a shallow bowl mix the soy& sesame oil, mix, add to the garlic and stir.
Toss the broccoli with the garlic mixture.
Chicken Thighs


Ingredients:
scallion, cilantro, garlic cloves, lime zest, orange zest, fresh lime juice, reduced sodium soy sauce, kosher salt, chicken thighs, basil

Directions:
Set aside 1/4 cup sliced scallions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until a coarse purée forms.
et aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat.
Chill at least 20 minutes.
Preheat broiler. Remove chicken from marinade and place, skin side down, on a foil-lined broilerproof baking sheet; discard marinade. Broil chicken until lightly browned, about 5 minutes.
Turn; continue to broil until cooked through and an instantread thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes longer. Serve chicken with reserved marinade and scallions.
DO AHEAD: Chicken can be marinated 2 hours ahead. Keep chilled.
Strawberry & Basil Flavored Water


Ingredients:
strawberries, fresh basil, water

Directions:
(** Note . our glass containers are a little bigger than a gallon in size].
To the container add the strawberries, basil, and 1/4 gallon water.
Cover with a thick layer of ice and put in the refrigerator overnight to steep.
In the morning . fill the rest of the way with water & ice.
Enjoy!
Cornbread - Rich


Ingredients:
cornmeal, flour, sugar, salt, baking powder, milk, eggs, butter

Directions:
Preheat oven to 350.
Combine dry ingredients.  Be sure to push baking powder through a strainer if it is pebbly.
Separately, combine milk, eggs and butter and whisk until well combined.
Add wet to dry and whisk to combine.
Pour into pan(s] (if nonstick, coat with veggie oil].  Bake for 30-50 minutes depending on the size of your pan(s].  Toothpick or paring knife will come out clean when done.
Limoncello and Lemon Cream Fruit Tart


Ingredients:
heavy cream, mascarpone cheese, raspberries, blackberry, lemon zest, mint leaves

Directions:
Remove the tart cake from the packaging, put it on a cake plate and douse with the liqueur.
In a small bowl whisk or beat the cream, mascarpone cheese and lemon curd to combine.
Fill the tart with the cheese mixture and top with the berries, lemon zest and mint.
Spinach Dip


Ingredients:
sour cream, mayonnaise, frozen chopped spinach

Directions:
Thaw the spinach and squeeze out all excess water., Combine all, chill and serve.
Parsley Potatoes


Ingredients:
potatoes, parsley flakes, salt, white pepper

Directions:
Cook peeled potatoes in boiling water until tender and drain., Cool potatoes slightly and cube., Pour corn oil over potatoes and toss gently., Add parsley flakes and seasoning.
Panago's Basic Homemade Pizza Dough


Ingredients:
dry yeast, warm water, all-purpose flour, sea salt, olive oil, honey

Directions:
In a medium bowl, combine the warm water (not too hot or you'll kill the yeast], honey and yeast until dissolved.
Leave for 5 - 10 minutes unti lthe yeast activates and the mixture develops a layer of froth on the surface.
In a large bowl, mix the sea salt and flour and make a well in the center.
Add the yeast and olive oil.
Mix together , then use your hands until the dough comes together.(I did this step in my kitchenaid.].
Tip the dough onoto a lightly floured surface and knead until th edoor is smooth, shiny and elastic (about 5 - 10 minutes] or allow the kitchenaid to do this.
If the dough is too sticky or soft, add a little extra flour or if it's too dry and crumbly, add a little water.
Shape the dough into a round ball and place in a large, oiled bowl.
Cover with a damp cloth for roughly 45 minutes or until the dough doubles in size.
Punch down the dough to remove the air and place it on a lightly floured work surface.
Divide in 2 and shape each piece into round disks.
Place the dough balls on a sheet of parchment.
Cover with a light coating of oil and let them rise again, for about 20 minutes.
Dough is now ready to add whatever toppings you like and cook.
Bake in a 400 degree oven for approximately 10 minutes.  Keeping an eye on it until the cheese browns and the crust looks done.
Fabulous Fat-Free Frozen Yogurt


Ingredients:
plain nonfat yogurt, blueberries, sugar

Directions:
Freeze the yogurt, and the fruit, if you are starting with fresh.
It is best to put the yogurt into an ice-cube tray.
Puree the frozen yogurt and fruit in a food processor with the remaining ingredients, except the sugar.
They should be thoroughly blended.
Taste, and process in as much sugar as seems good to you.
Spoon into serving dishes and return to the freezer until dessert time.
If you wish to keep the yogurt in the freezer for up to a week, you may do so, in a covered container.
It will need to sit out at cool room temperature for 30 minutes to an hour before serving, or it will be too hard.
Carol's Guacamole


Ingredients:
avocados, lime, juice of, salt, pepper, tomatoes, salsa, cumin

Directions:
"Mix all together and serve with tortilla chips."
Mom's Ginger Snaps
Category: desserts
By Elaine

Fabulous, spicy cookies.

Ingredients:
1 cup packed brown sugar
¾ cup vegetable oil
¼ cup molasses
1  egg
2 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
½ teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
⅓ cup white sugar for decoration

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

Prep time: 15 mins
Cook time: 12 mins
Total time: 40 mins
Yields: 3 dozen

Calories: 105.2
Fat: 4.8 g
Saturated fat: 0.7 g
Carbohydrates: 15 g
Sugars: 9.1 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 5.2 mg
Sodium: 90.8 mg
Asian Chicken & Orzo Salad


Ingredients:
frozen sugar snap peas, orzo pasta, water chestnut, green onions, red bell pepper, soy sauce, hoisin sauce

Directions:
Cook sugar snap peas according to package directions; drain well and let cool slightly.
In a large bowl combine orzo, water chestnuts, chicken, green onion, red bell pepper and sugar snap peas.
In a small bowl, whisk together oil, vinegar, soy sauce and hoisin sauce.
Pour over orzo mixture, tossing gently to coat.
Stir in toasted almonds.
Cover and chill until ready to serve.
Gluten-Free Mini Cornbread Cocottes
Category: bread
By Buckwheat Queen

Homemade sweet-style gluten-free cornbread. Fluffy and tasty, just without the gluten. Enjoy.

Ingredients:
1 cup cornmeal, or more as needed
¼ cup tapioca flour
3 tablespoons rice flour
2 ⅔ tablespoons buckwheat flour
2 ¾ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 tablespoons butter, softened
¾ cup milk
2  eggs, beaten
2 tablespoons honey
1 teaspoon vinegar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 muffin cups or ramekins. Sift cornmeal, tapioca flour, rice flour, buckwheat flour, baking powder, baking soda, and salt into a large bowl. Add butter to cornmeal mixture and stir until well combined. Mix milk, eggs, honey, and vinegar into cornmeal mixture just until batter is combined, adding more cornmeal if batter is too runny. Pour batter into the prepared muffin tins. Bake in the preheated oven until tops are firm and lightly browned, 20 to 25 minutes; cool in the muffin cups for 3 minutes before transferring to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 10 mins
Yields: 4 8-ounce mini cocottes

Calories: 369.1
Fat: 12.9 g
Saturated fat: 7 g
Carbohydrates: 55.9 g
Sugars: 11.7 g
Dietary fiber: 2.1 g
Protein: 8.4 g
Cholesterol: 119.6 mg
Sodium: 1059.4 mg
Crunchy Lentil Walnut Salad


Ingredients:
lentils, bay leaf, salt, walnuts, green onions, Dijon mustard, garlic clove

Directions:
Rinse the lentils and put them in a saucepan with plenty of lightly salted water and the bay leaf.  Bring to a boil, decrease the heat to a simmer, and cook for about 20 - 25 minutes, until the lentils are tender but still have a good crunch/bite to them.  Be careful to not overcook them.
While the lentils are cooking, make the dressing. Mix the vinegar, mustard, oil, garlic, salt and pepper to taste.  Adjust the dressing as you like to your taste preferences.
Drain the lentils well and mix them into the dressing while still warm, stirring to cook the lentils.  Remove the bay leaf and let cool to room temperature, stirring occasionally.
Add in the walnuts and green onion.  Taste, and add additional salt, if desired.  I serve the salad at room temperature or warm.  The salad can be made up to 2 days ahead and refrigerated.  Let it come to room temperature before serving; it may need to be re-seasoned once refrigerated.
Whipped Cream Pie


Ingredients:
cream cheese, sugar, fresh lemon juice, graham cracker pie crust

Directions:
Combine cream cheese, sugar, and lemon juice.
Beat until smooth and creamy.
Fold cheese mixture into whipped cream.
Pour into pie crust.
Refrigerate until firm.
Garnish with fruit-- peaches, strawberries, blueberries, raspberries, would all be good with this; as would some shaved chocolate!
Kheer (Rice Pudding)
Category: world-cuisine
By PATRICK7

This is a very flavorful Indian rice pudding. It's the best rice pudding I've ever had, and very easy to make!

Ingredients:
2 cups coconut milk
2 cups milk
3 tablespoons white sugar
½ cup Basmati rice
¼ cup raisins
½ teaspoon ground cardamom
½ teaspoon rose water  (Optional)
¼ cup sliced almonds, toasted
¼ cup chopped pistachio nuts

Directions:
Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add Basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes. Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 513.2
Fat: 33.4 g
Saturated fat: 23.7 g
Carbohydrates: 48.2 g
Sugars: 22 g
Dietary fiber: 3.3 g
Protein: 11.3 g
Cholesterol: 9.8 mg
Sodium: 98.6 mg
Mom's Pickle Soup


Ingredients:
water, salt, pepper, allspice, bay leaves, carrot, onion, potatoes, celery root, dill pickles, sour cream, flat leaf parsley

Directions:
Trim pork bones of visible fat. Place 1-3 pork bones in a saucepan and add enough water to cover plus about one inch.  Some of the water can be substituted with chicken broth for more flavour.
Add salt and pepper to taste, allspice (4-5 whole or just a dash if using powder] and bay leaves.
Cut onion in half and add to water.
Simmer for about half an hour.  Add carrot, parsley root and celery root.  These vegetables should be cut in half, just so they cook quicker but don't have to be bite size as they'll be removed later.
Simmer 15-20 minutes or until veggies are soft.  Remove the vegetables, onion and meat.
Cut one carrot into bite size pieces.  Take the meat off the bone and cut into small pieces as well.
Add the potatoes to the stock and cook until potatoes are tender (15-20 minutes].
Add back the cut carrot and meat.  Add 2 grated pickles and cook for a few minutes to soften them up.
Season to taste and finish with sour cream (amount will depend on how much soup you've made].  To ensure the sour cream dissolves properly, stir it in a separate coup with some hot broth and then add to the soup.  Add parsley and serve hot.
This soup will keep for several days, although the potatoes do get harder the longer it sits.  My mom usually breaks the potatoes up before she puts it in the fridge, so they'll be easier to eat the next day.
Okra, Corn and Tomatoes
Category: side-dish
By TXGIRLSX3

Okra and onions are fried with bacon, then simmered with tomato and corn in this delicious side dish that is especially good served alongside cornbread. This recipe is a longtime family favorite.

Ingredients:
2 slices bacon, chopped
1 medium onion, chopped
1 (10 ounce) package frozen cut okra
1 (14.5 ounce) can diced tomatoes, drained
1 (20 ounce) package frozen corn
1 tablespoon file powder
salt and pepper to taste

Directions:
Place bacon in a large skillet over medium-high heat. Cook and stir to release some of the juices, then add the onion and okra. Fry until tender and browned, stirring constantly. Be careful, as this tends to brown quickly. Pour in the tomatoes, and simmer over medium heat for 20 minutes. Mix in the corn, and simmer for another 10 minutes. Season with file powder, salt and pepper, and serve.

Yields: 6 servings

Calories: 167.3
Fat: 5.3 g
Saturated fat: 1.5 g
Carbohydrates: 27.8 g
Sugars: 7.1 g
Dietary fiber: 4.3 g
Protein: 5.6 g
Cholesterol: 6.3 mg
Sodium: 189.3 mg
Caribbean Black Bean and Fruit Salad


Ingredients:
reduced sodium black beans, salsa, fresh cilantro, red onion, lime juice, ground cumin, banana, orange, red leaf lettuce, feta cheese

Directions:
Combine beans, salsa, cilantro, onion, orange peel, lime juice and cumin in medium bowl.  Gently stir in banana and orange. Spoon onto lettuce lined small serving platter.
Sprinkle cheese on top of salad, if desired.  Squeeze additional lime juice over bananas.
Never-Fail Hard-Boiled Eggs
Category: appetizers-and-snacks
By Vanessa Sue

Try this never-fail method of cooking hard-boiled eggs for a dozen eggs that are perfect for snacking, using in salads, or making deviled eggs.

Ingredients:
water, as needed
12  eggs, at room temperature
12 cubes  ice cubes

Directions:
Fill a pot with enough water to cover all eggs. Bring to a boil. Lower eggs gently into the boiling water using a slotted spoon. Return to a gentle boil and cook for 13 to 15 minutes, depending on how firm you want the yolks. Remove from heat and drain water, keeping eggs in the pot. Fill the pot quickly with cold water to cool eggs. Add ice to speed the process. When eggs are cool enough to handle, remove each one and gently crack the shell on all sides, without removing any shell. Place eggs back in the cold water and let stand for 15 minutes. Peel and remove egg shells to serve.

Prep time: 5 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 eggs

Calories: 62.9
Fat: 4.4 g
Saturated fat: 1.4 g
Carbohydrates: 0.3 g
Sugars: 0.3 g
Protein: 5.5 g
Cholesterol: 163.7 mg
Sodium: 62.8 mg
Baked Citrus Apples and Pears


Ingredients:
pears, apples, cinnamon, nutmeg, raisins, lemon, oranges

Directions:
Preheat the oven to 350°F
Place the pear and apples quarters in a flameproof dish with the cinnamon stick, nutmeg, raisins, lemon and orange juice with the zest strips.
Cover the dish with foil and bake in the oven for about 35-40 minutes or until the fruit is just soft.
Serve warm with creme fraiche or yogurt.
Shrek Soup


Ingredients:
green onions, butter, chicken broth, carrots, celery ribs, unsweetened applesauce, chickpeas, plain yogurt, diced fire-roasted tomatoes, fresh lime juice, fresh ginger, fresh spinach

Directions:
Melt butter in a large soup pot.
Saute onions and jalapeno in butter.
Add your broth and turn down to med. heat to a simmer.
Add carrots, celery, and applesauce.
Simmer for 30 minutes, stirring occasionally, until carrots are tender.
In a medium bowl; mix together yogurt, ginger, chickpeas, tomatoes, lime juice, Lawry's, and vinegar.  Stir well.
After the 30 minutes are up, add your yogurt mix and spinach to the soup.  Stir very well and bring back up to a boil.
Cook for 10 more minutes, remove from heat and serve.
Egg and Coriander Soup (Changua)


Ingredients:
water, milk, eggs, green onions

Directions:
Place the water and milk in a saucepan, season with salt and pepper and bring to the boil.
Crack the eggs individually onto a plate and carefully slide each one separately into the boiling soup without breaking the yolk.
Cover and continue to boil for 1-2 minutes.
To serve:.
Divide the spring onions and coriander between 4 serving bowls, then carefully place one egg from the soup into each bowl and ladle the soup into the bowls and float some cubed bread on the top.
Peas 'n' Cheese Squash Spaghetti


Ingredients:
spaghetti squash, ricotta cheese, parmesan cheese

Directions:
Halve the squash and place cut side up on a damp paper towel in a microwavable dish.  Microwave on high until tender, about 15 minutes.
Meanwhile, in a large saucepan, stir together the marinara and peas and warm over medium heat for about 5 minutes.  Using a fork, scrape the strands of squash into the marinara and peas.
Bring to a simmer and cook until the sauce is no longer watery, 5 to 7 minutes; remove from the heat.  Stir in the ricotta and season with salt and pepper.  Divide among 4 bowls and top each portion with some of the parmesan.