xiaoxl/recipe_data huggingface dataset:
Spicy Lime Chicken Salad


Ingredients:
chicken tenderloins, key limes, nigella seeds, turmeric powder, curry powder, fresh cayenne peppers, cayenne pepper, brown sugar, olive oil, curry powder, cherry tomatoes, shallot, blood orange, olive oil

Directions:
To marinate the chicken, place tenderloins in a large ziplock bag, with juice of 3 1/2 key limes, nigella seeds, turmeric, curry powder, chillies and cayenne pepper. Mix well to evenly coat chicken with marinade.
Seal bag and place in fridge for at least 4 hours (or overnight].
Add curry powder to large non-stick frypan on high heat.
After 1 minute, add olive oil (for cooking] and mix with curry powder.
When oil is hot, sprinkle 1tsp of the brown sugar and dissolve.
Add marinated chicken, reserve excess marinade.
Cook for 4-5 minutes on high heat. Move chicken around in pan to ensure sugar does not burn.
Sprinkle 1tsp of the brown sugar on top of the chicken, then turn immediately.
Cook on high heat for 1 minute, then add reserved marinade, cover and simmer on low heat for 8 minutes (until tender and cooked through].
Take chicken out of frypan (set aside].
Make reduction using pan juices by adding 1 tsp of the brown sugar and juice of 1 key lime to the frypan. Raise heat to medium and reduce until slightly thicker. Set aside.
To make the salad, mix spinach and shallots in large bowl. Whisk oil and vinegar and juice of 1/2 key lime to make dressing. Toss the dressing through the salad well.
Gently toss through the tomatoes and blood orange segments.
For serving, place salad on platter or in individual bowls.
Place warm chicken pieces on top of salad. Drizzle with reduction from the frypan.
Green Eggs and Ham


Ingredients:
olive oil, swiss chard, egg, prosciutto

Directions:
Heat the olive oil in a skillet over medium-high heat. Add in the leaf of chard.
Add the egg on top and spread the whites around on the chard. Reduce the heat to low and cover.
Place the slice of prosciutto on a flat surface and put the chard and egg on top.
Roll the whole thing up and enjoy.
Souperburger Sandwiches


Ingredients:
ground beef, onion, prepared mustard, pepper

Directions:
Cook beef and onion in skillet until browned, then pour off fat., Add soup, mustard and pepper., Heat through., Serve on rolls.
Blue Corn Madelines


Ingredients:
flour, sugar, baking powder, salt, milk, egg, butter

Directions:
Preheat oven to 350°F.
Butter madeleine molds and set aside.
In a large bowl whisk together the dry ingredients (cornmeal - salt].
Stir in milk, egg and butter.
Working in batching and cooling molds between batches, spoon 1 tablespoon batter into each prepared madeleine mold.
Bake for 12-15 minutes or until madeleine is golden brown on the bottom.
Turn out onto rack to cool completely.
Lemon and Garlic Chicken


Ingredients:
lemons, clear honey, olive oil, gingerroot, chicken breasts, fresh thyme, garlic

Directions:
Squeeze the juice from the lemon quarters into a bowl.
Add the honey, olive oil and grated ginger and mix well.
Pour everything into an oven proof dish, which needs to be big enough to hold the chicken in just one layer with a little space between the pieces.
Add the chicken to the oven dish and turn the pieces well so that all sides are covered with the marinade.
Leave the chicken skin side down and place the wedges and sprigs of thyme in between the pieces. Allow to stand for half an hour.
Preheat oven to 190°C/375°F/Gas 5.
Turn the chicken pieces over so that the skin side is up.
Add the two halves of the garlic bulb to the oven dish in between the chicken pieces.
Bake in the chicken in the preheated oven for 35 minutes if you're using chicken breast or 45 minutes if using leg quarters, or until the chicken is fully cooked and the juices run clear.
Baste the chicken with the juices a couple of times during baking.
Bacon Ranch Dressing


Ingredients:
fat-free buttermilk, sugar, vinegar, garlic powder, fresh dill, fresh parsley, onion powder, paprika

Directions:
Combine all ingredients in a small bowl and let chill for 1-2 hours., Store tightly covered and refrigerated.
Corn Dog Batter


Ingredients:
cornmeal, flour, baking powder, sugar, salt, egg, buttermilk, flour

Directions:
Combine all ingredients (except the 1/2 cup of flour used for dredging] in a mixing bowl and whisk until smooth. Let set for about five minutes. Add another Tbsp or two of milk if you need to thin it a little
These make the cutest little corn "puppies" or corn "McNuggets" Cut as many frankfurters into four equal segments as you will need for however many people you are cooking for. Stick a toothpick into each of them, dip in batter, and fry. Leave the toothpick in --  it's cute. Or, if making full length dogs, pour batter in a tall glass and dip your weiner in it.
Drain on paper towels or newsprint and serve with mustard or ketchup or whatever condiments you want.
*TIPS --.
Remember --  this batter can be saved for a day or two so no need to use it all at once. If reusing batter from fridge take it out long enough for it to be room temperature. You might need to add a TBSP or two of water to loosen it back up to the right consistency.
Easy and Simple Vegetarian Lettuce Wraps
Category: appetizers-and-snacks
By Sylvia

This is an easy and simple recipe that my 4-year-old daughter loves. It great lunch for a hot summer day.

Ingredients:
1 splash olive oil
1 cup rice
¼ cup chopped onion
1 clove garlic, chopped
1 cup vegetable broth
1 ½ cups water
1 head romaine lettuce leaves
1 dash soy sauce, or to taste  (Optional)
1 splash lime juice, or to taste  (Optional)

Directions:
Heat oil in a large saucepan over medium heat. Cook and stir rice in hot oil until golden brown, 3 to 5 minutes; add onions and garlic and cook until the onion is softened, 5 to 7 minutes more. Pour vegetable broth and water into the saucepan; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook rice at a simmer until tender and the liquid is absorbed, 10 to 15 minutes. Fluff rice and cook 1 to 2 minutes more. Scoop rice mixture into lettuce leaves. Season with soy sauce or lime juice, as desired.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 207.9
Fat: 1.9 g
Saturated fat: 0.3 g
Carbohydrates: 42.5 g
Sugars: 2.3 g
Dietary fiber: 2.8 g
Protein: 4.8 g
Sodium: 141.4 mg
Rachael Ray's Chinese Chicken Lettuce Wraps


Ingredients:
coarse salt, coarse black pepper, garlic cloves, gingerroot, orange, red bell pepper, water chestnuts, scallions, hoisin sauce, iceberg lettuce, boston lettuce

Directions:
Remove the tough stems from the mushrooms and brush with a damp towel to clean; slice mushrooms. Chop chicken into small pieces.
Preheat large skillet to high.
Add oil to hot pan. add chicken and sear for two minutes. Add mushrooms and cook for another minute. Season with salt and pepper, then add garlic and ginger. Cook for a minute more.
Grate orange zest into the pan, add bell pepper, water chestnuts, and scallions. Cook for another minute, continuing to stir-fry the mixture.
Add hoisin sauce and toss to coat. Transfer to serving platter and pile the iceberg wedges along the edge.
To eat, pile spoonfuls into Boston lettuce leaves and squeeze an orange wedge over. Wrap up and eat.
Mushroom and Pea Soup


Ingredients:
chicken, green peas, mushrooms, green onions, carrot, salt, soya sauce, pepper

Directions:
Clean mushrooms and chop into quarters., Cut the spring onion greens into three inch pieces., Peel and dice the carrot., Cut the boiled chicken into cubes., Boil peas, mushrooms and carrot in chicken broth till done., While it is boiling, add chicken cubes and spring onion greens., Beat egg white lightly and drop into the boiling soup through a sieve., Add soya sauce and lastly salt and pepper to taste., Serve hot with bread.
Cinnamon Roasted Sweet Potatoes
Category: side-dish
By TIA_DAWN

Slices of sweet potato baked with cinnamon and brown sugar.  The caramelized brown sugar make these potatoes taste like candy! I attended a catered dinner and the caterer served these with a beautiful turkey dinner. I begged for the recipe, been making it ever since.

Ingredients:
¼ cup vegetable oil
2 pounds sweet potatoes, peeled and sliced
2 tablespoons brown sugar
1 teaspoon ground cinnamon
¾ teaspoon salt
1 pinch freshly ground pepper
1 tablespoon fresh lime juice  (Optional)

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Pour the oil into a 9x13 inch baking dish, and place in the oven until hot, about 5 minutes. Add potatoes to the oiled dish, and bake for 20 minutes in the preheated oven, turning after 10 minutes. In a small bowl, mix together the brown sugar, cinnamon, salt, and pepper. After the 20 minutes is up, remove the potatoes from the oven, and sprinkle with the brown sugar mixture. Stir to coat. Return to the oven, and roast for another 10 minutes, or until potatoes are tender and golden brown. Stir potatoes as necessary to allow them to brown evenly. Remove potatoes to paper towels to drain, then transfer to a serving dish, and sprinkle with lime juice.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 229.6
Fat: 9.2 g
Saturated fat: 1.5 g
Carbohydrates: 35.5 g
Sugars: 10.8 g
Dietary fiber: 4.8 g
Protein: 2.4 g
Sodium: 375.3 mg
Zippity Do Crock Pot Stew


Ingredients:
stewing beef, potatoes, red wine, bay leaf, fresh parsley, thyme, carrots

Directions:
Put all ingredients in crock pot., Cover and cook on low 8-9 hours.
Sharlyn Melon Soup


Ingredients:
melon, pomegranate juice, honey, salt

Directions:
Cut Sharlyn Melon into one inch cubes. Place into a blender with other ingredients and blend until smooth. I used about a tablespoon of Honey but you might use more or less depending on your preference or how sweet the melon is. Chill before serving.
When serving place 1 tsp of pomegranate juice in the center and swirl into the soup.
Chicken, Avocado, and Bacon Lettuce Wrap
Category: appetizers-and-snacks
By ERIKIM21

This recipe uses rotisserie chicken to create an easy and delicious bacon lettuce wrap including avocado.

Ingredients:
2 slices bacon
⅓ cup shredded rotisserie chicken
coarse salt and ground black pepper to taste
1  avocado
1 tablespoon lemon juice
1 clove garlic, minced
1  tomato, chopped
1  onion, chopped
2  lettuce leaves, or as needed

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in skillet. Add chicken to skillet and stir to coat with bacon drippings. Season with salt and pepper. Mash avocado in a bowl and season with lemon juice, garlic, salt, and pepper. Add tomato and onion to taste. Divide cooked bacon, chicken, and avocado spread between lettuce leaves and wrap up.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 serving

Calories: 584.2
Fat: 40.9 g
Saturated fat: 7.8 g
Carbohydrates: 35.8 g
Sugars: 10.6 g
Dietary fiber: 17.5 g
Protein: 26.3 g
Cholesterol: 54.3 mg
Sodium: 628.8 mg
Chicken or Turkey Breast Lunchmeat


Ingredients:
chicken breasts, turkey breast, salt, white pepper

Directions:
Cut chicken into cubes.
Put the raw cubes into a food processor and pulse until it is small bits (*not mush].
Add egg whites, salt and pepper.
Add any other seasonings desired.
Line a small loaf pan with foil and oil it.
Pack meat into loaf pan.
(At this point I sometimes add fresh ground black pepper or cayenne for peppered chicken, dry rub for BBQ is also great.].
Bake in 325-350°F oven until done.
Time depends on size of loaf pan and thickness of meat.
Cool.
Refrigerate for a couple of hours before slicing (if possible].
My Husband's Favorite Baked Burgers
Category: main-dish
By MINNIE000

Simple, flavorful hamburger recipe that my husband loves. Ketchup is the binder so no egg is required. They hold together very well. I bake them in the oven and they come out perfect every time! I serve these with a slice of cheese melted on top. Top as desired.

Ingredients:
1 pound lean ground beef
½ cup seasoned bread crumbs
¼ cup ketchup
4 tablespoons Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon onion powder
½ teaspoon mustard powder
salt and ground black pepper to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Combine ground beef, bread crumbs, ketchup, Worcestershire sauce, garlic powder, onion powder, mustard powder, salt, and black pepper in a bowl until well mixed. Form into 4 patties and place on a baking sheet. Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Serve immediately.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 hamburgers

Calories: 324
Fat: 16.6 g
Saturated fat: 6.3 g
Carbohydrates: 20.3 g
Sugars: 7.1 g
Dietary fiber: 1.1 g
Protein: 22.8 g
Cholesterol: 68.6 mg
Sodium: 700.5 mg
Old-Fashioned Anadama Bread


Ingredients:
water, yellow cornmeal, polenta, boiling water, molasses, unsalted butter, sea salt, active dry yeast, warm water, all-purpose flour, whole wheat flour

Directions:
Mix the cornmeal with the 3/4 cups cold water in a medium saucepan.
Whisk in the boiling water and bring to a boil over medium heat.
When the cornmeal mixture starts to boil, add the butter, molasses and salt.
Cook until the mixture is the consistency of pudding-- stirring constantly.
It should take about 7 minutes.
Transfer this mixture to a large bowl and let it cool to lukewarm.
Don't get impatient with the cooling, because if it's too hot (over 115 degrees farenheit], it will kill the yeast.
It will form a skin on the top, but it's no big deal.
Sprinkle the yeast over the warm water in a small bowl and let it sit until the yeast looks foamy.
Stir to dissolve the yeast, then add it to the cornmeal mush.
Just an aside about the"warm" definition in case you are a beginning bread-maker without a thermometer.
The temperature you want is when you drop water on your wrist, it feels neither cool nor hot-- test it the way you would a baby's bottle.
I killed yeast with too-hot water when I was starting out.
Now back to the recipe.
Mix the all-purpose and wheat flours together and start stirring them into the cornmeal mixture, a cup at a time to make a soft, sticky dough.
Turn out onto a lightly floured work service and knead until the dough is smooth and elastic, about 10 minutes.
You can add more flour as needed, but don't get carried away.
Because of the molasses, the dough will stay sticky.
As long as the dough isn't sticking excessively to the board, you have enough flour.
I knead this with my stand mixer, and there's always a little"smear" of dough around the edges of the bowl.
Form the dough into a ball and put it in a large, lightly oiled bowl.
Turn the dough ball to get a little oil all over it.
Let rise until double in size, about an hour.
Punch the dough down (Really, just pick up the sides and let it collapse on itself. No need to be violent.], cover with a towel, and let rest in the bowl for 10 minutes.
Get two 9-x5-inch loaf pans ready by lightly oiling them.
After the dough's little rest, divide it into two pieces and shape each piece into a loaf.
Put them in the loaf pans, and roll them around so they get a nice little coating of oil.
Cover with a towel and let the loaves rise until they touch the top of the pan.
That takes about half an hour.
While they're rising, preheat the oven to 400 degrees farenheit, and position your rack in the center of the oven.
Slide the loaf pans in and bake for 15 minutes, then turn the oven down to 375 degrees and bake until the loaves are golden brown and sound hollow when tapped on the bottom.
Let cool in the pans for 10 minutes, then remove the loaves from the pan and let cool on a wire rack.
Chicken Pasta With Curry Dressing


Ingredients:
spiral shaped pasta, olive oil, red capsicum, spring onions, chicken meat, avocados, curry powder, caster sugar, white vinegar, olive oil

Directions:
Bring a large pan of water to boil, and when boiling add pasta. Boil, uncovered, for about 10-12 minutes or until tender. Drain pasta then rinse pasta under cold water and drain well. Place the oil on clean hands and rub through pasta to prevent it sticking.
Combine pasta, capsicum, spring onions, chicken, avocado in a bowl. Just before serving, add dressing and crunchy noodles, and toss to combine.
TO MAKE CURRY POWDER DRESSING~ Combine all ingredients in a jug. Whisk well.
NOTE~ Salad can be made one day ahead,and kept covered in refrigerator. Only add the crunchy noodles just before serving or they will go soft.
Krafty Dinner - Mac, Cheese & Veggies


Ingredients:
water, skim milk

Directions:
Bring the water and milk to a boil., Add the macaroni., Cook for 5 minutes., Add frozen vegetables and weiners., Cook until veggies are tender., Stir in cheese mix and margarine., Best served hot!
Double Chocolate Cocoa Mix in a Quart Jar


Ingredients:
powdered sugar, powdered milk, marshmallows

Directions:
FOR THE JAR:
Place the ingredients in the jar in this order:
Coffee creamer on bottom.
Powdered sugar.
Flavored drink mix.
Dry milk.
Chocolate chips go on top of milk.
Place ziploc of marshmallows on top.
Directions for Cocoa Mix.
**Double Chocolate Cocoa**.
Set marshmallows aside.
Empty mix into a large mixing bowl.
Blend mix very well with a whisk.
Place mix back into jar.
Place 1 1/2- 2TB of mix into a cup.  Add 1 cup of boiling water.  Stir until mixture is completely dissolved.
Top with marshmallows.
Zuppa by Luisa


Ingredients:
onion, garlic cloves, olive oil, chicken broth, cabbage, baking potatoes, carrots, turnips, tomatoes, frozen English peas, cannellini beans, basil, ground allspice, macaroni, parmesan cheese

Directions:
Remove and discard the casing from the sausage.  Cook the sausage in a large skillet over medium heat until the sausage is browned, stirring to crumble meat.  Drain well, and set aside.
Saute the onion and garlic in oil in a large Dutch oven until tender.  Add the reserved sausage and broth; stir well.  Bring to a boil; stir in the cabbage and next 9 ingredients.  Return the mixture to a boil; cover, reduce heat, and simmer for 15 minutes.
Add macaroni; simmer, uncovered for 15 minutes or until the macaroni is tender.
Ladle the soup into individual soup bowls. Sprinkle each serving with Pamesan cheese.
Uptown Cowboy Caviar
Category: salad
By Katie Paulson

Colorful, delicious bean salsa.

Ingredients:
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (11 ounce) can yellow shoepeg corn, drained
1 cup diced celery
1  small bunch cilantro leaves, chopped
½  red bell pepper, diced
½  yellow bell pepper, diced
½ cup chopped green onion
1 (2 ounce) jar chopped pimento peppers
2 tablespoons minced jalapeno pepper
1 tablespoon minced garlic
½ cup rice vinegar
½ cup extra virgin olive oil
⅓ cup white sugar
1 teaspoon salt
½ teaspoon ground black pepper

Directions:
Combine the black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, red and yellow bell peppers, green onion, pimento peppers, jalapeno pepper, and garlic in a large bowl. Set aside. Bring the rice vinegar, olive oil, sugar, salt, and black pepper to a boil in a saucepan over medium-high heat until sugar is dissolved, about 5 minutes. All to cool to room temperature, then pour over the bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.

Prep time: 20 mins
Cook time: 5 mins
Total time: 2 hrs 25 mins
Yields: 10 servings

Calories: 265.8
Fat: 12.1 g
Saturated fat: 1.7 g
Carbohydrates: 32.6 g
Sugars: 8.8 g
Dietary fiber: 6.8 g
Protein: 7.2 g
Sodium: 709.9 mg
Easy French Toast Casserole (Make Ahead)


Ingredients:
eggs, cream cheese, maple syrup, sugar, cinnamon, powdered sugar

Directions:
The night before: Grease a 9x13 baking dish. Break up half the bread by tearing or cutting into 1 inch or so cubes.
Scatter cubed cream cheese over the top.
Top with the remaining bread, also broken or cut into cubes.
Sprinkle with the cinnamon and the sugar.
Pour maple syrup over the top (the real stuff always tastes better!].
Pour the beaten eggs over the top next.
Cover with foil and place in the fridge overnight.
The next day: Preheat oven to 350°F
Bake uncovered 45-60 minutes, depending on your oven and how mushy you like your french toast.
Sprinkle with powdered sugar before serving.
Vegan "tuna" Mushroom Casserole


Ingredients:
onion, celery, baby portabella mushrooms, vegan margarine, soy sauce, flour, vegetable broth, plain soymilk, lemon juice, canned chick-peas

Directions:
Preheat oven to 350 Degrees F and prepare an 8x8" glass baking dish with a quick spray of cooking oil.
Heat 1 tablespoon vegan margarine in a pan.  Add onion, celery and mushrooms and saute for a few minutes. When mushrooms give off liquid, add soy sauce.  Keep cooking until all vegetables are tender, turn off heat.
In a medium soup pot, melt the remaining 3 tablespoon vegan margarine over low heat. Stir in the flour and whisk  for a few minutes. It will get thick. Start adding the broth bit by bit, whisking all the while and bring to a boil. Add the soymilk little by little and continue to stir and simmer. Add the mushroom/celery/onion mixture and lemon juice. Season with salt, pepper and some paprika. Add the mashed chickpeas a spoonful at a time to break it up evenly throughout the sauce.
Cook pasta until al dente, approximately 9 minutes. Drain and return it to the pot.  Add the mushroom sauce to the pasta and stir gently to combine. Transfer the mixture to the baking dish. Cover tightly with foil and bake for 15 minutes.  Uncover the dish and sprinkle crushed chips and french fried onions on top and bake for another 5-6 minutes or so or until the top is browned and crispy.
Chocolate Dipped Smoked Almond Bacon Brittle


Ingredients:
bacon, sugar, light corn syrup, water, unsalted butter, baking soda, salt, chocolate

Directions:
Cut bacon into bite-size pieces. Place pieces in large saute pan and cook over medium heat until crispy, about 10 minutes. Drain and set aside. Coarsely chop smoked almonds and set aside. Line baking sheet with silicone liner or waxed paper.
In large saucepan, combine sugar, corn syrup and water. Cook mixture on medium-high heat about 4 minutes or until sugar turns thick and syrupy. Slowly add softened butter and continue stirring until mixture emulsifies. Keep cooking and stirring until mixture is golden brown, about 4 minutes longer.
Remove pan from heat. If mixture is not smooth, whisk until it is. Stir in baking soda, salt, peppercorns, crispy bacon bits and almonds. Quickly but carefully pour brittle onto prepared baking sheet. When cool and hard, break brittle into bite-size pieces.
Melt chocolate in microwave in a microwave-safe bowl in 30-second intervals, stirring in between intervals, until mixture is entirely melted but not hot. Cool chocolate to room temperature, then either dip pieces of brittle in the chocolate or drizzle the chocolate on top. Chill brittle until chocolate is set. Store in a tightly sealed container for up to 1 week.
Beef Tips and Noodles
Category: pasta-and-noodles
By Julie

This is a great dish that's very easy to make with just a few ingredients.  Great with rolls of any type.  I got this recipe from my mom years ago and it is a family favorite.

Ingredients:
1 pound sirloin tips, cubed
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (1.25 ounce) package beef with onion soup mix
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 (16 ounce) package wide egg noodles

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well. Bake in a preheated oven for 1 hour. While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 314.3
Fat: 8.8 g
Saturated fat: 2.5 g
Carbohydrates: 41.1 g
Sugars: 1.7 g
Dietary fiber: 2.3 g
Protein: 17.4 g
Cholesterol: 65.1 mg
Sodium: 672.9 mg