xiaoxl/recipe_data huggingface dataset:
Parmesan Rice Pilaf


Ingredients:
butter, white rice, chicken broth, garlic powder, parsley flakes, ground black pepper, parmesan cheese

Directions:
Melt butter in a medium sauce pan on medium heat.
Add rice, cook and stir three minutes.
Stir in chicken broth,garlic powder,parsley flakes and pepper.
Bring to a boil, reduce to low,cover and simmer 20 minutes or until rice in tender.
Stir in parmesan cheese and sliced almonds.
Ginger Cake Iced in Lemon


Ingredients:
flour, baking powder, baking soda, ground ginger, ground nutmeg, ground cinnamon, butter, dark brown sugar, jumbo eggs, buttermilk, powdered sugar, lemon juice, lemon rind

Directions:
Preheat oven to 350 degrees.
Grease  and flour a 10 inch tube or bundt pan and set aside until needed.
In a medium bowl add flour, baking poser, baking soda, ginger, nutmeg and cinnamon. Mix to blend and set aside.
In a large bowl beat the butter and brown sugar until well mixed.
Next add the eggs one at a time, mixing well.
Alternate flour and buttermilk, beating on low until just mixed.
Pour the batter into the prepared pan and bake for 50 - 60 minutes in a 350 degree oven. Check at 50 minutes.
Cool on a rack for 10 minutes, remove from pan and cool completely.
Mix the powdered sugar, lemon rind and lemon juice together and drizzle over cake.
Lemon Dressing on Greens


Ingredients:
olive oil, lemon juice, garlic, Dijon mustard, parmesan cheese

Directions:
Whisk dressing ingredients in a large bowl., Add greens., Sprinkle with parmesan and salt and pepper., Toss to coat thoroughly.
Almond Sunshine Citrus


Ingredients:
navel oranges, red grapefruit, white grapefruit, lemon, lime, sugar

Directions:
Grate enough peel from the oranges, grapefruit, lemon and lime to measure 1 tablespoon of mixed citrus peel; set peel aside.
To section citrus fruit, cut a thin slice off the bottom and top of the oranges, grapefruit, lemon and lime.
Place each fruit cut side down on a cutting board.
With a sharp knife, remove peel and white pith. Holding fruit over  abowl, slice between the membrane fo each section and the fruit unti lthe knife reaches the center; remove sections and place in a glass bowl. Set 1/2 cup juice aside.
In a small saucepan, combine the sugar and reserved peel and juice. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Cool; stir in extract. Pour over fruit.
Refrigerate overnight.
Just before serving, sprinkle with almonds.
Easy Pureed Pizza Sauce


Ingredients:
tomatoes, olive oil, garlic, dried oregano

Directions:
Combine ingredients in a blender., Blend until pureed.
Carrots and Cream Cheese Cracker Dip


Ingredients:
cream cheese, carrot, milk, onion powder

Directions:
Mix all ingredients together.  May need to add more/less milk for desired consistency.
Serve with crackers or carrots.
Crustless Spinach & Havarti Quiche


Ingredients:
eggs, low fat cottage cheese, havarti cheese, green onions, frozen chopped spinach

Directions:
Whip eggs with a fork until just mixed.
Add green onion, cottage cheese and havarti, mix well.
Add spinach and stir to break up chunks, mixing thoroughly and distributing throughout.
Bake at 400° for 20 minutes and let cool.
Bombay Spiced Chicken Skewers


Ingredients:
garlic cloves, sweet paprika, ground cumin, turmeric, ground coriander, chicken breast fillets, cucumbers, yogurt, lemon juice, garlic cloves, of fresh mint

Directions:
Heat oil in a small saucepan., cook garlic and spices, stirring until fragrant., Cube chicken and thread on to skewers., place in dish and cover with spices, marinate in fride 3 hous turning often to make sure skewers are well coated., Drain and cook skewers on an grill.
Tuna Rolls for Two


Ingredients:
tuna, cheddar cheese, onion, ketchup, salsa, mayonnaise, lemon juice

Directions:
Combine all ingredients except rolls in mixing bowl.
Stir until blended.
Slice about 1 inch off end of french roll.
Scoop out center of roll and discard.
Spoon tuna mixture into roll.
Replace top of roll.
Wrap roll in foil and bake at 350 degrees for 30 minutes.
Good served hot or cold.
Recipe can be cut in half for one.
This also works well with cubed left over cooked chicken, or try left over chilli, left over veggies, or almost anything you want, check out the fridge and use your imagination.
Chicken Satay With Peanut Sauce
Category: world-cuisine
By Allrecipes

Flavorful Thai-style chicken skewers are topped with a sweet and spicy peanut sauce. Serve with white rice for a complete meal!

Ingredients:
½ cup unsweetened coconut milk
2 teaspoons yellow curry powder
1 teaspoon white sugar
1 teaspoon fish sauce
½ teaspoon granulated garlic
1 pound skinless, boneless chicken breasts, cut into strips
8  skewers
2 tablespoons olive oil
¾ cup unsweetened coconut milk
1 tablespoon yellow curry powder
½ cup chicken broth
¼ cup creamy peanut butter
1 tablespoon white sugar
1 tablespoon lime juice
1 tablespoon fish sauce

Directions:
Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours. Thread marinated chicken pieces onto skewers. Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side. Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.

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

Calories: 466.2
Fat: 34 g
Saturated fat: 17 g
Carbohydrates: 12.1 g
Sugars: 6.1 g
Dietary fiber: 2.7 g
Protein: 31.7 g
Cholesterol: 69.9 mg
Sodium: 655.1 mg
Kid's Favorite Pizza Casserole
Category: world-cuisine
By Amy Hamilton

I know there's not much to this, but kids love it.

Ingredients:
2 cups elbow macaroni
1 pound ground beef
1 (14 ounce) jar pizza sauce
1 (4 ounce) can tomato sauce
1 (4.5 ounce) can sliced mushrooms, drained
1 pound shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain. Cook and stir ground beef in a skillet over medium heat until meat is crumbly and browned, about 10 minutes; drain excess grease. Mix cooked ground beef, macaroni, pizza sauce, tomato sauce, and mushrooms in a bowl. Layer half the macaroni mixture into a 9x12-inch baking dish; top with 1/2 the mozzarella cheese. Layer remaining macaroni mixture over the top; sprinkle remaining mozzarella cheese over macaroni mixture. Cover dish with aluminum foil. Bake in the preheated oven until cheese has melted and casserole is bubbling, about 35 minutes. Let cool for 3 to 5 minutes before serving.

Prep time: 15 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 servings

Calories: 496.8
Fat: 21.5 g
Saturated fat: 11.2 g
Carbohydrates: 36.5 g
Sugars: 5 g
Dietary fiber: 2.9 g
Protein: 37.2 g
Cholesterol: 94.3 mg
Sodium: 1053.7 mg
Fruit Salsa With Cinnamon Chips


Ingredients:
fresh strawberries, navel orange, kiwi fruits, lemon juice, sugar, flour tortillas, butter, sugar, ground cinnamon

Directions:
In a small bowl, combine the first six ingredients. Cover; refrigerate until serving.
For chips, brush tortillas with butter; cut each tortilla into eight wedges. Combine sugar and cinnamon sprinkle over tortillas.
Place on ungreased baking sheets. Bake at 350°F for 5-10 minutes or just until crisp. Serve with fruit salsa.
Indian-Style Cucumber Salad


Ingredients:
seedless cucumber, salt, cumin seed, fresh cilantro, plain yogurt

Directions:
Toss cucumber with salt in a colander in sink and let drain 30 minutes.
Pat dry.
Toast cumin seeds in a dry small heavy skillet over low heat, stirring constantly, until fragrant and a shade darker, 3 to 4 minutes.
Cool on a cutting board, then crush slightly with a rolling pin.
Stir cucumber, cumin, and cilantro into yogurt in a bowl.
Boudro's Famous Guacamole- Riverwalk San Antonio


Ingredients:
orange, limes, avocados, roma tomato, red onions, fresh cilantro, sea salt, garlic clove

Directions:
Squeeze juice of orange and lime into bowl., Scoop avocado from skin, add to bowl and coarsely chop., Add tomato, peppers, onion, garlic, and cilantro, and fold into avocado mixture., Add salt to taste.  Result should be crudely chopped, not mashed.
Special Stuffed Strawberry Cupcakes


Ingredients:
water, Cool Whip, strawberry

Directions:
Preheat oven to 350°F  Place cupcake liners in muffin pan cups.
Cupcakes:  Prepare cake batter as directed on back of cake mix box.  Fill cupcake liners 2/3 full.  Bake for 18-20 minutes or until a toothpick inserted into the center of one cupcake comes out clean.  Allow to cool for one hour.  With an apple corer or melon baller, scoop out the center of each cupcake, discarding the cake scraps--or snack on if desired. :]
Frosting: In a large mixing bowl, whip together strawberry frosting and cool whip with an electric mixer until smooth, scraping the sides of the bowl to thoroughly combine.
Stuffing: In a medium mixing bowl, combine 1 1/2 cups of the frosting mixture and 1/4 cup of finely chopped strawberries.  Place the mixture into a piping bag with the largest circular tip or simply snip the end of the bag.  Pipe into the center hole of each cupcake.
Per your preference, either pipe or spread the frosting generously atop each cupcake.  Garnish each cupcake with sliced strawberries.  Reserve 3-4 of the largest strawberries to fan and garnish the serving platter.
Refrigerate cupcakes until ready to serve.
Enjoy!
Pomelo Spritz


Ingredients:
"lemon juice"

Directions:
Pour tequila, French liqueur, freshly squeezed pummelo juice, and freshly squeezed lemon juice, simple syrup and pinch of salt into shaker and shake with ice.
Strain into glass and top with sparkling wine.
Garnish with Meyer lemon zest.
Roasted Brussels Sprouts and Garlic


Ingredients:
Brussels sprouts, garlic, olive oil, salt, pepper

Directions:
Preheat the oven to 400 degrees.
Rinse the brussels sprouts and trim the bottoms. If they are very large, cut them in half.
Separate the garlic cloves and peel them.
Toss the brussels sprouts and garlic cloves with the olive oil, salt & pepper until they are well coated.
Pour the brussels sprouts and garlic into a baking dish and bake at 400 degrees for 35 minutes.
Kittencal's Best Brown Sugar Turkey Brine


Ingredients:
warm water, kosher salt, light brown sugar, black peppercorns, garlic, Worcestershire sauce

Directions:
In a large bucket or container mix together the warm water with brown sugar and salt; stir until NO kosher salt and sugar granules remain in the water (make certain to use very warm water so that the salt and suagr will dissolve easily and completely].
Add in Worcestershire sauce, peppercorns, and garlic; stir until the Worcestershire sauce is combined.
Cool the water until almost room temperature.
Wash the turkey inside and out with cold water, then place in the brine (if the brine does not quite cover the turkey, then place it breast-side up to start, then turn it over after a couple of hours later].
Place in refrigerator for 24 hours,.
Remove the turkey from the brine and rinse the turkey THOROUGHLY under cold running water.
Pat dry with paper towels then cover and refrigerate if not preparing right away or continue with my turkey recipe (#199612].
Chick Pea Chocolate Chip Cookies (Tweaked)


Ingredients:
brown sugar, butter, eggs, vanilla extract, chickpeas, flour, old fashioned oats, baking soda, salt

Directions:
Preheat oven to 350 degrees. Prepare baking pan (I prefer using parchment on a cookie sheet]
Mix flour, oats, baking soda and salt in bowl and set aside.
In separate bowll beat brown sugar and butter until smooth.
Beat in eggs and vanilla.
Gently stir in chickpeas and chocolate chips.
Now mix in dry ingredients that were set aside.
Drop by tablespoonful onto baking sheet. Bake 11 to 13 min until golden brown.
Holiday Dressing
Category: side-dish
By Louise

This recipe was given to me by my friend Gloria 15 years ago. I have used it ever since then. No other dressing will serve the purpose, according to my adult son.

Ingredients:
1 (7.5 ounce) package dry cornbread mix
1 cup butter
2  onions, chopped
1  green bell pepper, chopped
6 stalks celery, chopped
1 pound pork sausage
16 slices white bread
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1 teaspoon salt
½ teaspoon ground black pepper
½ cup chopped fresh parsley
2  eggs
4 cups chicken stock

Directions:
Prepare corn bread as directed on package. Cool, and crumble. Melt butter in a large skillet over medium heat. Cook onions, bell pepper, and celery in butter until tender, but not brown. In another pan, cook sausage over medium-high heat until evenly browned. Place corn bread and bread slices in a food processor. Pulse until they turn into a crumbly mixture. Transfer mixture to a large bowl. Season with sage, thyme, poultry seasoning, salt, and pepper. Mix in chopped parsley, cooked vegetables, and sausage with drippings. Stir in eggs and chicken stock. This mixture should be a bit mushy. Transfer to a greased 9x13 inch pan. Bake at 325 degrees F (165 degrees C) for 1 hour.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 45 mins
Yields: 16 servings

Calories: 315.6
Fat: 20.6 g
Saturated fat: 10.1 g
Carbohydrates: 24.5 g
Sugars: 3.8 g
Dietary fiber: 1.4 g
Protein: 8.4 g
Cholesterol: 71.6 mg
Sodium: 1127.6 mg
Cinnamon Nutmeg Whipped Cream


Ingredients:
heavy cream, sugar, cinnamon, nutmeg

Directions:
Add heavy cream and sugar in a large bowl and whip high speed till fluffy.
If it's too runny, keep whipping.
When done, fold in cinnamon and nutmeg Store in refrigerator Nutmeg can be omitted.  Also, instead of cinnamon and nutmeg, you can add 1/4 teaspoon Allspice.
Serve well chilled on pumpkin or apple pie.
This can be refrigerated overnight.
Flax Seed Crackers
Category: appetizers-and-snacks
By Chef John

I heard that if you mix flax seeds with an equal amount of water, soak them, and spread them thin, you'll get a tasty cracker. I heard right! These have a nutty, earthy flavor. They're light, but still sturdy enough for dips and spreads. Experiment with other seasonings if you like.

Ingredients:
1 cup raw flax seeds
¾ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 pinch cayenne pepper
1 cup cold water

Directions:
Place flax seeds in mixing bowl. Add salt, garlic powder, onion powder, and cayenne. Pour in water. Stir. Cover with plastic wrap. Refrigerate overnight. Preheat oven to 200 degrees F (95 degrees C). Line a rimmed baking sheeting with a silicone mat or parchment. Transfer soaked flax seeds to prepared baking sheet. Spread out into a thin, flat rectangle, about 1/8 inch thick, using a spatula. Score the rectangle into about 32 small, rectangles. Bake in preheated oven until flax seeds have darkened and contracted slightly, about 3 hours. Cool in oven with door ajar. Break into individual crackers.

Prep time: 20 mins
Cook time: 3 hrs
Total time: 11 hrs 20 mins
Yields: 32 crackers

Calories: 104.1
Fat: 8.2 g
Saturated fat: 0.7 g
Carbohydrates: 5.7 g
Sugars: 0.3 g
Dietary fiber: 5.3 g
Protein: 3.6 g
Sodium: 224.8 mg
Roast Beef and Red Pepper Sandwiches


Ingredients:
light mayonnaise, mayonnaise, Dijon mustard, red sweet peppers, roast beef, monterey jack cheese, watercress, fresh spinach

Directions:
Combine mayonnaise dressing, mustard and horseradish in a small bowl.
Using a serrated knife, slice sandwich breads in half horizontally.
For each sandwich spread one bread half with mayonnaise mixture.
Top each with roast beef, roasted red peppers, cheese, watercress, spinach and remaining half of bread.
To serve, cut each sandwich in half.
Unsweetened Baking Chocolate Substitute


Ingredients:
"shortening"

Directions:
Melt butter or shortening. (I use microwave].
Stir in cocoa until dissolved.
Use one batch PER 1 oz. of unsweetened chocolate called for in your recipe.
Chili Chips


Ingredients:
potatoes, olive oil, salt, chili powder

Directions:
Heat the oven to 220c, 425f, gas mark 7.
Wash the potatoes and pat dry.
Chop each potato into 8 wedges and put in a bowl. Add the olive oil, salt and chili powder and toss well.
Put on a baking sheet and cook in the oven for 15 minutes. Turn over and cook for another 15 minutes, then turn once more and cook for a final 25 - 30 minutes until crisp and golden.
Pumpkin Pie Spice I
Category: desserts
By PENILU

Use this mixture in recipes that call for pumpkin pie spice. A blend of cinnamon, nutmeg, ginger and allspice that can be scaled to any size.

Ingredients:
¼ cup ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
1 tablespoon ground allspice

Directions:
Combine cinnamon, nutmeg, ginger, and allspice together in a bowl. Store in air-tight container.

Prep time: 1 min
Total time: 1 min
Yields: cup

Calories: 21.5
Fat: 0.7 g
Saturated fat: 0.4 g
Carbohydrates: 4.7 g
Sugars: 0.5 g
Dietary fiber: 2.4 g
Protein: 0.4 g
Sodium: 1.5 mg
Easy Vegetarian Brown Rice Pilaf


Ingredients:
brown basmati rice, bell pepper, green beans, peas, cumin seed, fresh ginger, green chili, fresh thyme, butter

Directions:
Cook rice according to instructions and set aside.
In a pan heat butter and fry ginger, chilli and cumin for a minute, then add beans. If using fresh peas, also add now.
Cook till beans and peas are tender but firm. You may need to add a few tablespoons of water. If using frozen peas, rinse under hot water and add now along with sliced peppers.
Cook for few minutes till peppers are heated through.
Mix in rice and add salt, pepper and herbs to taste.
Sprinkle almonds.
Serve hot with thick lentil dal on the side.
Solo Teriyaki Chicken  Pilaf


Ingredients:
boneless skinless chicken breast, gingerroot, garlic clove, soy sauce, sherry wine, sugar, mushrooms, raw rice

Directions:
Dice chicken into 1/4 inch pieces, and mix the next five ingredients and use to marinate the chicken in a shallow dish for at least a half  hour.
Pour the liquid from the canned mushrooms into a measuring cup and add enough additional chicken stock to make 2/3 cup liquid.
Heat a shallow pan with a tight fitting cover and add the cooking oil.
Add the chicken and stir until the meat starts to turn white on all sides, add mushrooms and raw rice grains.
Stir until the rice is mixed with the oil and then add the liquid.
Cover, and reduce flame to the lowest level.
Cook for 15 minutes without lifting the cover, and then let sit for an additional 5 minutes with no heat before serving.
Apple Brown Betty Bake


Ingredients:
apples, butter, lemon peel, sugar, cinnamon

Directions:
Mix bread crumbs, butter, orange peel, sugar, and cinnamon. Place half of the sliced apples in a buttered baking dish.
Cover with half of the bread crumb mixture.
Add remaining apple slices and cover with remaining crumb mixture. Moisten with fruit juice.
Bake at 375° for 45 to 50 minutes or until top is brown and crispy.
Serve hot or cold with Crème fraîche,whipped cream or ice cream.
Refried Bean Soup


Ingredients:
whole kernel corn, black beans, chicken broth, stewed tomatoes, water, green chilies, salsa, tortilla chips

Directions:
In a large saucepan, combine the first 8 ingredients., Bring to a boil., Reduce heat and simmer uncovered for 8 to 10 minutes or until heated through., Serve with tortilla chips.
Chicken Vegetable Soup


Ingredients:
corn, carrots, French style green beans, water, bouillon cube, onion powder, garlic powder, potato

Directions:
In a med to large size sauce pan add the 5 cups of water., Add the drained corn, and green beans to the water., Cut all the carrot slices into 3rds then add to the water., Cut the potato into real small cubes and then add to water., Add chicken and tomato bouillon cube to the water., Add onion powder, garlic powder, and Italian seasoning to the water., Add the chicken tenders to the water., Place on medium to high heat until it becomes a rapid boil., Turn heat down once at a rapid boil to medium to low heat so it is simmering., Remove chicken from sauce pan and cut into real small cubes., Add cubed chicken back to sauce pan., Simmer soup for 20 minute at medium to low heat.
The Cheesecake Factory's Pumpkin Ginger Cheesecake


Ingredients:
butter, graham cracker crumbs, brown sugar, cinnamon, cream cheese, sugar, eggs, pumpkin puree, cinnamon, ginger powder, clove, pecan halves

Directions:
Set oven to 350 degrees (300 degrees for convection-bake oven].
Prepare a 10-inch springform pan.
To make the crust; in a bowl place the melted butter with graham cracker crumbs, crushed gingersnaps, brown sugar and cinnamon; mix with a fork until combined.
Line bottom and side with parchment paper or wax paper, then spray with nonstick spray.
Press the mixture into the bottom of the pan.
For the filling; pour the whipping cream into a medium bowl and beat just until soft peaks form; refrigerate until ready to use.
In a bowl beat the cream cheese with electric mixer until fluffy; gradually add in sugar, beating well until combined.
Add in eggs one at a time and beat the mixture until fluffy.
Stir in pumpkin puree, ginger, cinnamon and cloves.
Remove the whipped cream from the refrigerator and lightly whisk to reblend.
Using a spatula or a flat spoon fold in the whipped cream into the cream cheese-pumpkin mixture.
Pour the mixture into preapred crust.
Wrap one continuous sheet of heavy foil around the springform pan then press firmly against the pan.
Place the wrapped pan in a baking pan and fill with hot water to halfway up the spring form pan.
Bake for 60-70 minutes.
Cool the cheesecake to room temperature, the chill for at least 5 hours or until the cake is thoroughly chilled.
Remove the sides of the springform pan.
Just before serving place the pecan halves on top of the cheescake in a ring around the edges.
Arizona Green Tea w Gingseng & Honey


Ingredients:
water, granulated sugar, honey, lemon juice

Directions:
Heat water to boiling in a saucepan.
Remove saucepan from heat, put the tea bag into the water, then let the tea steep, covered, for one hour.
Place the sugar and honey in a large pitcher.
Pour the steeped tea into the pitcher, stirring until all the sugar is dissolved.
Add remaining ingredients and stir well.
Chill before serving.
Yellowsplit Pea Puree


Ingredients:
onion, carrot, turnip, parsnip, marjoram, thyme, salt, onion, butter, flour

Directions:
Cook split peas, vegetable stock, onion, carrot, turnip, parsnip, marjoram, thyme, and salt together.
Cook for two hours; drain.
Mash in blender.
Fry minced onion in butter until lightly browned; add flour.
Add to mashed vegetables.
Beat until smooth.
Tibetan Greens With Tofu (Tse Tofu)


Ingredients:
swiss chard, green onions, paprika, garlic cloves, fresh ginger, soy sauce, firm tofu, green peas, garlic clove, ground black pepper

Directions:
Wash the Swiss chard and tear it into pieces, removing the stems.
Heat a little oil in a frying pan, and stir-fry the green onions, along with the paprika, ginger, and 2 cloves of garlic.
Stir in the soy sauce, tofu, and peas.
In a separate frying pan, heat a tablespoon of oil until it's very hot.
Stir in the black pepper.
Add the Swiss chard, still slightly wet, and toss to coat with the oil and pepper.
Cover the pan and let it steam for 30 seconds.
Spread the greens on a serving platter and pour the tofu mixture on top.