xiaoxl/recipe_data huggingface dataset:
Pumpkin Mochi
Category: world-cuisine
By PIKALA

Mochi is a sweet Japanese treat. The addition of the pumpkin makes it perfect for fall.

Ingredients:
2 ½ cups mochiko (glutinous rice flour)
2 teaspoons baking powder
2 cups white sugar
4  eggs
1 (29 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 cup butter, melted
2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Sift together the mochiko, baking powder, and sugar in a large bowl. Mix together the eggs, pumpkin puree, condensed milk, butter, and vanilla extract in a separate bowl. Stir the egg mixture into the mochiko mixture. Pour into the prepared dish. Bake in preheated oven for 1 hour. Allow to cool before serving.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 12 servings

Calories: 539.2
Fat: 20.5 g
Saturated fat: 12.3 g
Carbohydrates: 83.3 g
Sugars: 53.6 g
Dietary fiber: 2.8 g
Protein: 7.5 g
Cholesterol: 113.8 mg
Sodium: 396.9 mg
Best Chicken Patties
Category: meat-and-poultry
By nt_bella

Change up your dinner routine with these crispy chicken fritters, a great alternative to chicken nuggets. Kids will love these, and leftovers are great in sandwiches. Serve with chips and a salad.

Ingredients:
18 ounces ground chicken
1  onion, finely chopped
1 bunch fresh parsley, finely chopped
1  egg
2 cloves garlic, crushed, or more to taste
sea salt and freshly ground black pepper to taste
2 tablespoons mayonnaise
¼ cup all-purpose flour, or as needed
3 tablespoons vegetable oil

Directions:
Combine chicken, onion, parsley, egg, garlic, sea salt, and pepper in a bowl; mix well. Add mayonnaise and stir to combine; the mixture will be quite soft. Place flour in a shallow bowl. Drop large spoonfuls of the chicken mixture into the flour. Roll to coat and press gently into patties. Heat oil in a skillet over medium-high heat. Cook chicken patties in the hot oil until golden brown and no longer pink in the center, 5 to 7 minutes per side.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 6 servings

Calories: 228.9
Fat: 12.5 g
Saturated fat: 2.2 g
Carbohydrates: 6.9 g
Sugars: 1 g
Dietary fiber: 0.8 g
Protein: 21.6 g
Cholesterol: 81.5 mg
Sodium: 152.3 mg
Pistachio Cake and Frosting


Ingredients:
eggs, instant pistachio pudding mix, milk, Cool Whip

Directions:
Blend cake mix, eggs, oil, sprite ( I use 7-Up] and one box of pudding mix. Beat with a mixer for 2 minutes.
Pour into a 9x13-inch pan.
Bake 350 for 35-45 minutes. Cool completely.
For frosting, stir one box of pudding mix with milk, then fold in cool whip.
Spread on cooled cake.
Keep refrigerated.
Artichoke Spinach Sauce for Pasta


Ingredients:
bacon, spinach, water-packed artichoke hearts, cream cheese, mayonnaise, mozzarella cheese, parmesan cheese, romano cheese, garlic cloves, olive oil

Directions:
In a large skillet over medium heat, cook bacon until almost crisp.
Drain off all but one tablespoon of the grease (leave bacon in the pan].
Add garlic and cook for about a minute.
Add olive oil, spinach, and artichoke hearts, sauteeing for a few minutes.
Reduce heat to medium-low and stir in cream cheese and mayonnaise.
When blended, stir in romano, parmesan, and mozzarella.
Cook until all the cheeses are melted, stirring frequently.
Season with salt, pepper, or red pepper flakes to taste.
Combine with cooked noodles and serve.
Pan-Fried Salmon With Cannellini Bean Purée


Ingredients:
rocket, watercress, cherry tomatoes, salmon fillets, olive oil, garlic cloves, cannellini beans, garlic clove, fresh lemon juice, fresh thyme, olive oil

Directions:
Reserve a few rocket leaves for serving then put the remaining rocket, spinach and watercress in a salad bowl. Add the cherry tomatoes and set aside.
To make the cannellini bean purée, put the beans, garlic, lemon juice, thyme, oil and 2 tablespoons of water in a food processor or blender. Season with salt and pepper, to taste, then process to a smooth, soft purée. Add a little more water, if necessary. Transfer to a saucepan and heat gently for about 5 minutes, stirring frequently, until piping hot. Alternatively, put the purée in a microwaveable bowl, cover and cook on high for about 4 minutes, stirring halfway through, until piping hot. Let stand for 1 minute before serving.
Meanwhile, to cook the salmon fillets, heat the oil in a non-stick frying pan. Add the garlic and fry gently for 1 minute. Add the salmon and cook for 5–8 minutes, turning once halfway through.
Drizzle the salad with a little balsamic vinegar, season to taste with salt and pepper and toss well. Put a spoonful of cannellini bean purée on each of 4 warmed serving plates. Put the reserved rocket leaves on top, followed by the salmon. Drizzle with a little extra virgin olive oil. Serve immediately with the salad.
Variation: The bean purée would be delicious with most grilled foods. Try chicken, turkey, large prawns or tuna. Use other beans or a mixture of two or three types and keep the purée slightly chunky, if you prefer.
Fried Pound Cake With Orange Syrup


Ingredients:
sugar, orange zest, oranges, eggs, milk, blueberries

Directions:
Combine orange juice, sugar and orange zest in a medium saucepan.
Bring to a boil, stirring continuously, until the sugar is dissolved.
Remove from heat and let cool to room temperature.
While the sauce cools, peel oranges with a sharp knife (be sure to remove all of the white part- is it called pith?].
Segment oranges and place in a bowl.
Pour the syrup over the oranges and refrigerate until chilled (about 2 hours].
Whisk eggs and milk together in a shallow dish.
Dip slices of pound cake in egg mixture, evenly coating both sides.
Cook pound cake slices, a few pieces at a time, in a lightly greased skillet over medium heat for 2 1/2 minutes on each side or until golden brown.
Serve with orange syrup and garnish with blueberries.
Buttery Soft Pretzels
Category: bread
By CHRISTA ROSE

After spending so much money on those Mall bought pretzels, I thought I'd try making some myself. So here's a recipe that has worked for me. These pretzels are a bit sweeter than other types and are buttery. These are great plain with a bit of pretzel salt or coated with cinnamon and sugar. Once finished, dip the hot pretzel in melted butter and coat with your favorite flavors. Enjoy!

Ingredients:
4 teaspoons active dry yeast
1 teaspoon white sugar
1 ¼ cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
½ cup white sugar
1 ½ teaspoons salt
1 tablespoon vegetable oil
½ cup baking soda
4 cups hot water
¼ cup kosher salt, for topping

Directions:
In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture.  Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 450 degrees F (230 degrees C). Grease 2 baking sheets. In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces.  Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt. Bake in preheated oven until browned, about 8 minutes.

Prep time: 2 hrs
Cook time: 10 mins
Total time: 2 hrs 20 mins
Yields: 1 dozen

Calories: 237.1
Fat: 1.7 g
Saturated fat: 0.3 g
Carbohydrates: 48.9 g
Sugars: 8.8 g
Dietary fiber: 1.7 g
Protein: 5.9 g
Sodium: 4681.1 mg
Slemp


Ingredients:
saffron, cloves, cinnamon, mace blade, milk, sugar, cornstarch, water

Directions:
Tie saffron, cloves, cinnamon and mace in a piece of cheesecloth., Place spice bundle and milk in a saucepan., Heat to just under the boiling point and simmer for 30 minutes., Add sugar., Dissolve the cornstarch in a little water and add to milk mixture., Stir and cook for 5 minutes more., Press the spice bundle between two spoons, remove and serve.
Rita's Famous Dressing Balls


Ingredients:
butter, margarine, onions, celery, eggs, celery seeds, salt, pepper

Directions:
Place bread in a large bowl and let sit overnight.
Preheat oven to 350°.
Sauté onions and celery in butter or margarine tender. Pour over bread and toss with hands to mix.
Add chicken broth and mix with hands again.  Add salt and pepper to taste.
Add eggs and celery seed and mix thoroughly.
Form into 2" balls and put in a baking dish.
Bake for about 45 minutes or until golden brown.
Spiced Lentil Carrot Veggie Burgers


Ingredients:
lentils, onion, carrots, flour, sea salt, cumin, cayenne pepper, black pepper, olive oil

Directions:
Before you begin, the lentils must be fully cooked. Gently boil them in enough water to cover them by 2 inches, with NO salt. Lentils will take about 30 minutes to cook.
While they cook, dice the onion and grate the carrots.
Drain the cooked lentils and put them in a bowl with the carrots and onion. Mash them a bit, but not too much, and add enough flour to get them to the point where they will stick together. You may also need to add a bit of water. Season the mix with the spices, salt & pepper and stir them through well.
With your hands, form the lentil mix into burger shapes. Add a teaspoon of olive oil to a heated pan and lay the burgers inches Leave them for about 10 minutes on the first side, flip, and cook another 5-7 minutes. Put the burgers in an oven on low heat to keep them warm while you cook the second batch.
Smokey SPAGHETTI Alla CARBONARA


Ingredients:
spaghetti, pancetta, black pepper, heavy cream, parmesan cheese, garlic cloves, dry white wine, parsley

Directions:
In a large pot of boiling salted water, add pasta and cook according to directions.
Meanwhile, in a large saucepan over medium heat, add pancetta and season with freshly ground black pepper; cook until almost crisp, about 8 to 9 minutes.
While the pork is cooking, make the sauce. In a mixing bowl, add egg yolks, heavy cream and 1/3 cup cheese; whisk until well combined and set aside.
When pancetta is done, reduce heat to low and add garlic; sauté for 1 minute.  Add white wine, and cook until the liquid is reduced by half, about 5 to 6 minutes.
Add cooked & drained pasta to pancetta; toss until well mixed. Give a quick whisk to the sauce and pour it over the pasta mixture; quickly toss until well combined otherwise it may curdle. Add the remaining cheese and parsley; toss until incorporated.
Injera (Ethiopian Teff Bread)
Category: bread
By Buckwheat Queen

A naturally fermented, spongy, gluten-free flatbread from Ethiopia is made from teff flour and water, using wild yeast to ferment over a couple of days. It is then cooked like a crepe and turned into a flavorful, tangy bread to serve with your favorite Ethiopian food. The fermentation process can take up to 2 or 3 days, depending on your climate. Injera is typically served with vegetables and/or meat on top where the bread is actually an eating utensil.

Ingredients:
½ cup white teff flour
¼ cup brown teff flour
3 tablespoons white teff flour, divided, or as needed
1 cup water
3 tablespoons water, divided, or as needed
1 teaspoon vegetable oil  (Optional)

Directions:
Mix 1/2 cup white teff flour and brown teff flour together in a bowl. Add 1 cup water and whisk well. Pour mixture into a glass container large enough to hold 3 times the original volume. Cover with cheesecloth or other breathable fabric to keep out dust; do not seal with plastic wrap as air circulation is vital. Leave covered container in a draft-free environment; the mixture needs air to be circulated in order to ferment. Stir batter 2 times over 24 hours. Check for bubbles and possibly an increase in volume after 24 hours; there may also be a slightly tangy and sour smell. When you notice these things, add 1 tablespoon white teff flour and 1 tablespoon water to the batter and whisk well. Check in a few hours to see if bubbles have again formed, mixture has increased in volume, and the pungent smell is still evident; if so, the batter is ready and you can skip to the cooking process (step 5). Leave batter to rest another 12 hours if the mixture has not begun to form or smell sour after the first 24 hours; stir once during this time. Check to see if bubbles have formed, mixture has increased in volume, and a pungent smell is evident; if so, proceed with step 4. Mix together 2 tablespoons white teff flour and 2 tablespoons water in a bowl, making sure there are no lumps. Add mixture to the batter, whisking well. Wait a few hours; batter should be bubbly with a noticeable increase in volume and a pungent but fragrant smell, indicating it is ready to be cooked. Heat an 8-inch crepe pan or nonstick skillet over medium heat. Add oil. Pour a scant 1/2 cup batter slowly and steadily into the hot pan in a circular motion from outside to inside. Cover the pan completely in a spiral without swirling. Cover, reduce heat to medium-low, and cook, allowing steam to cook the top of the bread, 1 to 3 minutes. Remove from pan with spatula and transfer to a plate; cover to keep warm. Repeat with remaining batter.

Prep time: 5 mins
Cook time: 1 min
Total time: 1 day
Yields: 2 servings

Calories: 225.3
Fat: 3.8 g
Saturated fat: 0.4 g
Carbohydrates: 41.1 g
Dietary fiber: 7.7 g
Protein: 6.9 g
Sodium: 13.9 mg
Bacon Herb Roasted Chicken


Ingredients:
bacon, fresh thyme, fresh rosemary, whole chickens, fingerling potato, cannellini beans

Directions:
Fry the bacon until crisp, then drain on paper toweling; chop half the bacon and combine with chopped thyme and chopped rosemary, reserving the other half of bacon.
Preheat oven to 350 degrees F; thoroughly rinse off the chicken inside and out.
Place chicken on a cutting board and use kitchen shears to remove the backbone; turn chicken breast up and gently press to flatten somewhat.
Gently ease the skin from the breast and season inside the pocket with salt pepper and 1/4 of the bacon herb seasoning and smooth skin back over the breast; season the entire outside with more salt, pepper, and 1/4 of the seasoning.
Roast the chicken, on a rack, breast side up, placed over a baking dish  for 45 minutes.
Remove the rack and place the partially cooked chicken into the baking dish; surround with the carrots and potatoes.
Roast until the chicken is done, internal temperature of 165 degrees F, and the vegetables are tender, about an hour; sprinkle with the remainder of the bacon herb seasoning and tent with foil about 10 minutes.
Push the vegetables and chicken to one side in the pan; place beans and spinach into the other side of the pan and toss gently with chicken juices.
Sprinkle spinach with reserved bacon, broken into pieces.
Cut chicken into 4 pieces and serve with roasted vegetables and warm spinach salad.
Florida Orange Cake


Ingredients:
eggs, water, cream cheese, butter, orange marmalade, confectioners' sugar

Directions:
In a large mixing bowl, combine the dry cake mix, orange juice, eggs, water and oil.
Beat on low speed for 30 seconds.
Beat on medium speed for 2 minutes.
Pour into a greased 9x13 in baking pan.
Bake at 350 degrees for 30-35 minutes or until toopick comes clean.
Cool on a wire rack.
Frosting:
In a small mixing bowl, beat the cream cheese and butter until smooth.
Beat in the orange marmalade and confectioners' sugar.
Spread over cake.
Keep in refrigerator.
Pickled Green Beans


Ingredients:
vinegar, water, sugar, salt, green beans

Directions:
Cook green beans to crisp-tender; drain.
Boil vinegar, water, sugar and salt together for two minutes and pour over hot beans.
Let stand for several hours before using or place in sterilized jars and seal.
Superior Shores Slaw
Category: salad
By The Dahl House

This is a different type of coleslaw made with lots of bacon! My husband and I went up to the northern shore of Lake Superior to get away for a few days. He was grilling. I was making some side dishes. We really wanted a salad, so I made this with the ingredients we had. We both loved it! Sometimes I use white vinegar, but my husband prefers the red wine vinegar.

Ingredients:
8 slices bacon
1 cup mayonnaise
¼ cup red wine vinegar
¼ cup sugar
1 teaspoon celery seed
1 (16 ounce) bag coleslaw mix
1  green onion, chopped

Directions:
Cook bacon in a large skillet over medium-high heat until crisp; drain, crumble, and set aside. Make the dressing by whisking together the mayonnaise, vinegar, sugar, and celery seed in a small bowl. Toss together the coleslaw mix and green onion in a large bowl; add the dressing and toss to coat; stir in the bacon. Serve immediately.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 426.3
Fat: 36.3 g
Saturated fat: 6.4 g
Carbohydrates: 20.1 g
Sugars: 8.8 g
Dietary fiber: 1.2 g
Protein: 6 g
Cholesterol: 33.5 mg
Sodium: 511.2 mg
Lemon Sorbet


Ingredients:
sugar, cold water, salt

Directions:
Process all ingredients in a food processor or blender, making sure the mixture is smooth.
Freeze in an ice cream machine and transfer to a covered container in the freezer till serving time.
Cottage Cheese - Dill Dip


Ingredients:
low fat cottage cheese, green onion, fresh parsley, dried dill, Worcestershire sauce, pepper, garlic powder

Directions:
In a food processor bowl or blender container place all ingredients.
Cover and process or blend until smooth. Cover and refrigerate for at least one hour.
Serve with vegetable dippers.
Italian Grilled Ham and Cheese Sandwich


Ingredients:
butter, ham, swiss cheese, fresh basil leaf, olive oil, garlic clove

Directions:
Slice bread on the diagonal so you have longer slices, into 8 slices for 4 sandwiches. Place olive oil and garlic in small saucepan and heat only till it's just warm and garlic infuses into oil. Remove from heat. Butter inside of bread slices. Place ham on microwavable dish and heat through. Blot any juices that lay on the plate so it doesn't make sandwiches soggy.
Preheat large skillet or griddle on stovetop on medium heat. Put ham on buttered bread, then basil leaves, then cheese. Brush garlic-infused olive oil on outside of sandwiches and place in preheated skillet or griddle. Lightly brown on each side.
No Cook Tabbouleh


Ingredients:
olive oil, lemon juice, cilantro, of fresh mint, tomatoes, bell pepper, onion, lemon juice

Directions:
Stir together the (uncooked] couscous, olive oil and lemon juice in a very large bowl.
Let it rest at room temperature to soften and plump-en-up to an a texture like finely chopped nuts.
Add the remaining ingredients and stir well.
Add more lemon juice to taste.
Cover and refrigerate for 24 hours or so.
Super Energy Green Smoothie


Ingredients:
kiwi, banana, spinach, ginger, parsley, soymilk

Directions:
Using your Ninja or Vitamix, add all of the above  ingredients., Optional: Add a scoop of protein powder to make this a complete meal., Enjoy!
Salt and Pepper Salmon With Lime Mayonnaise With Potatoes


Ingredients:
baby potatoes, olive oil, plain flour, sea salt, peppercorns, salmon fillets, red onion, chives, dill, mayonnaise, lime, lime

Directions:
Preheat oven to 220C or 200C fan forced.
Cook potatoes in boiling water for 15 to 20 minutes until just cooked and drain and cool for 5 minutes.
Using a fork, gently flatten potatoes and place in a roasting pan and drizzle with 2 tablespoon of oil and season with salt and bake for 15 to 20 minutes until crisp.
Combines the mayonnaise ingredients and season with salt and pepper to taste.
Combine flour, sea salt and cracked pepper and dust the flesh sides of the salmon in the flour mixture.
Spray a non stick frying pan with oil and heat on high and cook salmon skin side down for 2 to 3 minutes or until crisp and then turn and cook for 2 to 3 minutes for medium or until cooked to your liking.
Whisk vinegar and remaining olive oil and add warm potatoes, onions and herbs and season with salt and pepper.
Place smashed potatoes on serving plates and top with salmon and serve with lime mayonnaise.
Crock Pot Old South Pulled Pork on a Bun


Ingredients:
onions, garlic cloves, chili powder, black peppercorns, chili sauce, brown sugar, cider vinegar, Worcestershire sauce, liquid smoke, boneless pork shoulder

Directions:
In a skillet, heat oil over medium heat.
Add onions and cook until soft.
Add garlic, chili powder and pepper and cook, stirring, for 1 minute.
Add chili sauce, brown sugar, vinegar, Worcestershire sauce and liquid smoke.
Stir to combine and bring to a boil.
Place pork in slow cooker stoneware and pour sauce over.
Cover and cook on LOW for 10 to 12 hours or on HIGH for 6 hours, until pork is falling apart.
Transfer pork to a cutting board and pull the meat apart in shreds, using two forks.
Return to sauce and keep warm.
When ready to serve, spoon shredded pork and sauce over warm buns.
MAKE AHEAD: This dish can be partially prepared the night before it is cooked.
Complete Step 1.
Cover and refrigerate sauce overnight.
The next morning, continue cooking as directed.
The 150 Best Slow Cooker Recipes J Finlayson.
Apple Wine Soup With Roast Beef


Ingredients:
carrots, onion, bay leaf, cloves, wine, butter, flour, salt, pepper, apple, roast beef

Directions:
Spike the onion with the bay leaf and cloves.
Bring stock to boil, reduce heat and add carrots and spiked onion. Simmer for about 5 minutes.
Add apple wine and simmer.
Blend softened butter and flour with a fork, stir gradually into soup. Simmer for about 10 minutes, stirring occasionally.
Remove onion and season to taste with salt and pepper.
Add apple slices and cook for a few minutes more.
Transfer to deep plates / soup bowls.
Roll sliced beef into garnish for top of soup and serve immediately.
American Goulash With Peppers


Ingredients:
olive oil, onion, bell peppers, bay leaf, red pepper flakes, salt, tomato paste, paprika, garlic cloves, dried oregano, diced tomatoes, tomato sauce, Worcestershire sauce, frozen spinach, pasta

Directions:
Heat oil in a 12-inch skillet over medium-high heat. Add the bell peppers, onion, salt, pepper flakes and bay leaf. Cook until the onions are softened and turn translucent.
Stir in the tomato paste and paprika, cook 1 to 2 minutes. Add the garlic and jalapenos and cook 30 seconds then toss in the ground meat and dried oregano, and cook, breaking up with a spoon, until no longer pink.
Pour in the diced tomatoes, tomato sauce, and Worcestershire. Bring to a boil and add in the dried and chopped spinach. Reduce to a simmer and continue to cook about 20 minutes (while you prepare the pasta.].
In a large pot bring water to a boil and prepare your pasta as directed on the package. Once done drain well and return to the large pot.
Salt and pepper your meat sauce to taste and remove the bay leaf. Pour the sauce into the large pot with the pasta. Stir until well combined and the pasta is coated.
Slow Cooker Latin Chicken W/ Sweet Potatoes and Black Beans


Ingredients:
skinless chicken thighs, ground cumin, salt, pepper, ground allspice, chicken broth, salsa, garlic cloves, black beans, sweet potatoes, fresh cilantro leaves, lime wedge

Directions:
Sprinkle chicken thighs with 1/2 tsp cumin, 1/4 tsp salt, and 1/4 tsp pepper.
Heat 12-inch skillet over med-high heat until hot;add chicken and cook until browned on all sides.
While chicken is cooking put beans and sweet potatoes in slow-cooker.
Place chicken on bean mix in slow-cooker.
In skillet, mix paprika, allspice, broth, remaining cumin, salsa, and garlic.
Pour this over chicken in crock pot.
Cover with lid and cook on low 8 hrs or 4 hrs on high.
Remove chicken to platter. Gently stir red pepper into potato mixture.
Spoon over chicken.  Sprinkle with cilantro and serve with lime wedges.