xiaoxl/recipe_data huggingface dataset:
Couscous Salad With Chickpeas, Dates & Cinnamon


Ingredients:
green onions, olive oil, chicken broth, cinnamon, black pepper, cayenne, couscous, white wine vinegar, salt, olive oil, chickpeas, carrots, dates, pine nuts, fresh cilantro

Directions:
Finely chop white part of green onions.
Slice green parts; reserve for salad.
Heat 1 tablespoon of the oil in medium saucepan on medium heat.
Add white onion pieces; cook and stir 5 minutes.
Stir in chicken broth, cinnamon, 1/4 teaspoon of the black pepper and red pepper and bring to boil.
Add couscous; cover.  Remove pan from heat.  Let stand 5 minutes.
Whisk vinegar, 1/2 teaspoon of the salt and remaining 6 tablespoons oil in small bowl.
Fluff couscous with fork; spoon into large bowl.
Add sliced green onions, chickpeas, carrots, dates, pine nuts, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper; toss lightly.
Add vinaigrette; toss again.
Serve immediately or refrigerate until ready to serve.
Garnish with chopped cilantro, if desired.
Healthier Pan-Fried Honey-Sesame Chicken
Category: world-cuisine
By lutzflcat

This is a healthier version of honey-sesame chicken that's pan-fried instead of deep-fried--an easy, home-cooked meal that's salty, sweet, and a little bit spicy. It's a combination of flavors so deliciously right that you'll never think about Asian takeout again. Serve over rice or noodles, and garnish with sesame seeds and green onion slices.

Ingredients:
½ cup water
⅓ cup low-sodium chicken broth
¼ cup ketchup
¼ cup low-sodium soy sauce
¼ cup honey
2 cloves garlic, crushed
1 tablespoon rice vinegar
2 teaspoons Sriracha sauce
2 teaspoons sesame oil
1 teaspoon grated fresh ginger root
¼ teaspoon crushed red pepper flakes, or to taste
2 tablespoons vegetable oil
4  boneless chicken breast, cut into bite-size pieces
3 tablespoons water
2 tablespoons cornstarch

Directions:
Combine water, chicken broth, ketchup, soy sauce, honey, garlic, rice vinegar, Sriracha, sesame oil, ginger root, and red pepper flakes for sauce in a medium bowl. Heat vegetable oil in a wok or large skillet over medium-high heat. Add chicken, and stir-fry until chicken is opaque on all sides, 2 to 3 minutes.  Transfer chicken to a plate. Reduce heat to medium and add the sauce to the wok. Whisk together water and cornstarch in a small bowl and add to the sauce, stirring constantly until the sauce starts to thicken, 3 to 5 minutes. Add chicken back to the wok, stir, and cook until reheated, about 2 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 315.7
Fat: 12.1 g
Saturated fat: 2.2 g
Carbohydrates: 27.3 g
Sugars: 21.2 g
Dietary fiber: 0.4 g
Protein: 25.1 g
Cholesterol: 64.9 mg
Sodium: 880.1 mg
Marinated Spicy Pork Chops
Category: main-dish
By REDPONYGIRL

This is an easy and delicious recipe for marinating pork chops, steaks, or chicken. The marinade is prepared in minutes, and the meat can marinate in the refrigerator for up to 12 hours. For a quick dinner, I prepare the marinade in the morning before work then throw them on the grill when I get home.

Ingredients:
¾ cup soy sauce
¼ cup fresh lemon juice
1 tablespoon brown sugar
1 tablespoon chili sauce
¼ teaspoon garlic powder
8  center cut pork chops

Directions:
In a large resealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder.. Place the pork chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. Turn the bag over about halfway through. Preheat an outdoor grill for high heat. Arrange pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 145 degrees F (63 degrees C).

Prep time: 10 mins
Cook time: 20 mins
Total time: 6 hrs 30 mins
Yields: 8 servings

Calories: 179.9
Fat: 5.5 g
Saturated fat: 1.9 g
Carbohydrates: 4.7 g
Sugars: 2.5 g
Dietary fiber: 0.3 g
Protein: 26.5 g
Cholesterol: 65.1 mg
Sodium: 1422.9 mg
Pollo San Salvador


Ingredients:
butter, olive oil, onions, tomato paste, Worcestershire sauce, red wine vinegar, Italian parsley, dried mint

Directions:
In a big skillet, melt the butter and olive oil. Sauté the onion until soft and golden.
Blend the Worcestershire and hot sauces into the grape juice and vinegar. Add to the sautéed onions along with the tomato paste and herbs.
Simmer over very low heat until the flavors blend.
Grill or broil the chicken separately and mix with the sauce. Heat through and serve.
4-Ingredient Apple Spice Cake


Ingredients:
eggs, vanilla extract

Directions:
Preheat oven to 350 degrees.
Grease bottom and sides of a 9 X 13 inch cake pan.
Dump spice cake mix into a large mixing bowl. Using a fork, work out any large lumps of mix.
Add eggs, pie filling, and vanilla extract. Stir together well.
Bake at 350 degrees for 32-36 minutes until cake top springs back when pressed down lightly.
Cool and top with your favorite topping if desired (I like to sprinkle it with a little cinnamon and sugar and serve with a dollop of whipped cream.].
Shrimp With Tomato & Basil Pasta


Ingredients:
cherry tomatoes, cream cheese, dried basil, angel hair pasta, pine nuts, shrimp

Directions:
TOSS tomatoes with cream cheese, dressing and basil; add shrimp and cover. Refrigerate at least 2 hours.
COOK pasta as directed on package; drain. Place in large bowl.
ADD tomato mixture and pine nuts; toss lightly.
Fish Soup Provencale


Ingredients:
olive oil, onion, leek, garlic, red bell pepper, green bell pepper, saffron thread, dry white wine, tomatoes, water, thyme, bay leaf, anise seed, red pepper flakes, mussels, fresh basil

Directions:
Remove any skin and cut the fish into one inch cubes.
Heat the oil in a heavy casserole or skillet and add the onion, leeks, garlic, red and green peppers and the saffron and cook over medium heat until softened.
Add the wine, tomatoes, water, thyme, bay leaf, anise seed, pepper flakes and salt and pepper and bring to a boil.
Simmer for ten minutes.
Add the fish and the mussels, stir gently and simmer for 5 minutes.
Remove thyme sprig and bay leaf and taste for seasoning.
If any mussels are unopened, cook for a bit longer.
Sprinkle with basil (or parsley] and serve.
Basic Yeast Bread


Ingredients:
water, milk, active dry yeast, eggs, butter, bread flour, sugar, salt

Directions:
Combine the Water and Milk. Gently heat the liquids to 95 degrees Fahrenheit (i.e. barely warm to touch]. Stir in the yeast. Transfer the wet ingredients to a mixer fitted with a dough hook. Add the Eggs and soft Butter followed by the Bread Flour, Sugar and Salt.
Start mixing the dough on low speed until the ingredients are mostly combined. Increase the speed to medium and knead the dough until it is well-combined and begins to appear smooth - about 5 minutes.
Stop the mixer and scrape down the dough hook and the sides of the bowl. At this point the ingredients should be very well combined; however, the gluten structure will require further development. Continue kneading the dough on high speed until the gluten structure is fully developed - about 5 minutes.
Transfer the dough to an oiled bowl or proofing container. Cover the dough and let it proof until doubled in size - about 45-60 minutes.
Turn/fold the dough (i.e. "punch" it down to degas] and proof it for a second time until doubled in size - about 30 minutes.
Preheat the oven to 375 degrees Fahrenheit.
Turn/fold the dough a second time. Portion the dough into 50g pieces. Form individual rolls (i.e. roll each piece with a cupped hand in a tight circle to form a smooth ball of dough]. Place the rolls on a parchment lined sheet tray and cover it with a non-stick spray coated piece of plastic wrap. Let the rolls rest for the final proof  - about 20 - 30 minutes.
Lightly egg wash the rolls and sprinkle them with coarse salt. Bake the rolls until golden brown - about 15-20 minutes. The internal temperature should reach 190 degrees Fahrenheit.
Allow the rolls to cool for a couple of minutes, then transfer them to a cooling rack and allow them to cool for at least 5 minutes before serving.
Storage: The rolls can be stored for several days in an air tight container. Allow the rolls to cool completely before wrapping. The rolls can also be stored in the freezer for several months wrapped in plastic wrap. To reheat the rolls, remove them from the freezer and allow them to temper. Reheat the rolls on a parchment lined sheet tray in a 350 degree Fahrenheit oven for 5-10 minutes.
Microwave Corn-on-the-Cob in the Husk
Category: side-dish
By Elberta McCoskey

This is one of my favorite ways to fix corn on the cob, even when I have several to fix. Without the water from boiling, the corn stays nice and sweet. Hope this helps just one young cook.

Ingredients:
1 ear fresh corn in the husk

Directions:
Rinse entire ear of corn under water briefly. Wrap corn in a paper towel and place on a microwave-safe plate. Cook corn in the microwave oven until hot and cooked through, 3 to 5 minutes. Remove from microwave and let rest for 2 minutes. Remove corn husk.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 serving

Calories: 77.4
Fat: 1.1 g
Saturated fat: 0.2 g
Carbohydrates: 17.1 g
Sugars: 2.9 g
Dietary fiber: 2.4 g
Protein: 2.9 g
Sodium: 13.5 mg
Fiesta Pie With Chipotle Cornbread Topping


Ingredients:
milk, egg, sour cream, butter, chipotle chiles, ground beef, green peppers, onion, garlic clove, chunky salsa, frozen corn kernels, cheddar cheese

Directions:
Cornbread Topping:  Mix the milk, egg, sour cream, melted butter and chilies in a bowl.  Add the corn muffin mix and stir until just combined.
Fiesta Pie:  Brown the ground beef stirring until crumbly; drain and set aside.  In the same pan, cook the bell pepper, onion, and garlic until tender.
In a medium bowl, stir together beef, vegetables, salsa, corn and taco seasoning mix.  Spoon into an 8x8 baking dish.  Spoon the cornbread mixture over the top.
Bake at 375º for 30-40 minutes or until a toothpick inserted in the cornbread comes out clean.  Sprinkle the Cheddar cheese over the cornbread and place back in oven for 5-10 minutes or until cheese is melted.
Cook's Note ~ The corn bread topping can also be made into muffins.  Fill muffin tins half full and bake at 375º for 15 minutes.
Caribbean Spinach Plantain Rolls


Ingredients:
plantains, fresh spinach, onions, garlic, egg, flour

Directions:
1.Cut the each plantains lengthways into 4~5slices.
2.Do pan frying the slices of plantain on both sides.
3.Stir the onion, garlic, and spinach and season them with salt and pepper.
4.Make the fried plantains into rings with toothpick, then pack each ring with cooked spinach.
5.Put the rolls into the egg beaten and flour, then fry them until golden brown.
Cooking tip: You can cook some herbs with the spinach. After cooking the spinach, remove the excess moisture.
Easy-to-Prepare Honeydew Sago Pudding


Ingredients:
milk, sugar, sago, honeydews

Directions:
Soak sago in water for 5 minutes.
Bring milk to a boil- keep stirring or else the milk will stick to the bottom of the pot.
Add sugar to milk.
Drain the sago and add sago to milk.
Cook milk/sago mixture until sago changes colour (it will change from white to translucent after a couple of minutes].
Add diced honeydew after milk/sago mixture has cooled.
SERVE CHILLED!
(P. S: you might want to add more sugar to if you like it sweeter, and you might want to add more milk if you find the mixture too thick].
Roast Potatoes
Category: side-dish
By KIY

Simple and delicious recipe for rosemary-kissed roasted red potatoes.

Ingredients:
2 pounds red potatoes, cut into quarters
2 tablespoons vegetable oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon dried rosemary, crushed

Directions:
Preheat oven to 450 degrees F (250 degrees C). Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer. Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

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

Calories: 227.2
Fat: 7.3 g
Saturated fat: 0.6 g
Carbohydrates: 36.4 g
Sugars: 2.7 g
Dietary fiber: 3.4 g
Protein: 4.3 g
Sodium: 596.3 mg
Pistachio Torte With Lemon-Cardamom Glaze


Ingredients:
unsalted shelled pistachio, granulated sugar, flour, unsalted butter, vanilla, salt, confectioners' sugar, lemon juice, ground cardamom, unsalted shelled pistachios

Directions:
Make torte:  Preheat oven to 375°F and butter a 9-inch springform pan.  Line bottom of pan with a round of wax paper and butter paper.
In a food process or blender finely grind pistachios with 3/4 cup of sugar.  Transfer mixture to a large bowl and stir in flour, butter, zest, vanilla, and almond extract.  In another bowl with an electric mixer, beat whites with salt until they barely hold soft peaks and gradually beat in remaining 1/4 cup sugar until meringue just holds stiff peaks.  Stir one third of meringue into pistachio mixture to lighten and fold in remaining meringue gently but thoroughly.  Pour batter into pan.
Bake torte in middle of oven 40 minutes, or until it pulls away from side of pan and top is golden brown.  Cool torte in pan on rack 10 minutes.  Run a knife around edge of pan and remove side.  Invert torte onto rack and remove bottom of pan.  Carefully peel off wax paper and cool torte completely.  Torte may be prepared up to this point 1 day ahead and kept wrapped well in plastic wrap in an airtight container at room temperature (I have found it also freezes well].
Make glaze:  in small bowl whisk together the confectioners' sugar, lemon juice, and cardamom until smooth.  Drizzle over top of torte and let drip down the side.
Garnish top with chopped pistachios and let glaze set.  Recipe suggests serving with ice cream, but I never have.
Pork Cutlets


Ingredients:
butter, eggs, flour, vegetable broth

Directions:
Heat half butter and oil in heavy frying pan.
To prepare cutlets, I use dried breadcrumbs (seasoned if desired] on one plate, lightly beat a couple of eggs in a soup platter, roll cutlets in breadcrumbs on both sides, then in eggs, then again in the breadcrumbs making sure they are well covered.
Place in frying pan and fry on medium hot to avoid burning 5-7 minutes (depending how thick they are cut] on one side until golden in color, turn over and repeat. You can lift cutlets with spatula to let some fat get under the cutlets.
I make a cut with a sharp knife to make sure meat is well done and if necessary fry a couple more minutes on both sides.
I have also cut up onions and sauteed them right along with the pork cutlets.
After removing cutlets from pan (keep warm] I use a heaping tbs of flour, browning in the pan until golden, then add vegetable broth to make a gravy.
Use salt and pepper to taste. Serve over cutlets.
Sweet and Tangy Summer Macaroni Salad
Category: salad
By tojo5

Quick and easy. Tastes best when it sits for a while before serving. I change up the veggies every time I make it, with whatever I have on hand. Carrots and celery work well.

Ingredients:
2 cups elbow macaroni
2  ripe tomatoes, chopped
½  green bell pepper, seeded and chopped
¼  cucumber, chopped
1  green onion, chopped
⅔ cup white sugar
½ cup vegetable oil
⅓ cup ketchup
¼ cup vinegar
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon ground black pepper

Directions:
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 and rinse in cold water until macaroni is cooled. Place macaroni into a large salad bowl and stir in tomatoes, green bell pepper, cucumber, and green onion. Whisk sugar, vegetable oil, ketchup, vinegar, salt, paprika, and black pepper, stirring in a bowl until sugar has dissolved. Pour dressing over macaroni and vegetables and toss to coat.

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

Calories: 243.5
Fat: 11.5 g
Saturated fat: 1.5 g
Carbohydrates: 33 g
Sugars: 16.8 g
Dietary fiber: 1.3 g
Protein: 3.3 g
Sodium: 325.1 mg
Pineapple-Mint Coleslaw


Ingredients:
garlic cloves, sugar, mirin, lime juice, ponzu sauce, black pepper, green cabbage, of fresh mint, pineapple chunks

Directions:
Whisk together first 7 ingredients in a small bowl or 1-cup measuring glass, and set aside for half an hour.
While dressing is melding, combine remaining ingredients in a large glass mixing bowl.
When dressing is ready, pour dressing over salad ingredients and gently mix.
Add salt and pepper to taste, if necessary.
Garnish with reserved mint leaves and serve. Coleslaw may be refrigerated overnight (seal bowl with plastic wrap].
Quick and Easy Pizza Burgers


Ingredients:
oregano, Homemade Canned Pizza Sauce, mozzarella cheese

Directions:
Preheat your oven to 350 degrees.
Mix together all ingredients from ground beef through pizza sauce.
Separate the halves of the hamburger buns, placing each half face-up on a baking sheet.
Spread the meat mixture on each of the hamburger bun halves. (I have found the fastest way to do this is using Pampered Chef's medium scoop and dividing the meat mixture between the bun halves; then, using the back of a large soup spoon, smooth the meat mixture evenly over the bun.].
Top each with a slice of mozzarella.
Bake for 20 minutes or until the cheese is golden and bubbly.
Cuban-Style Pork Shoulder


Ingredients:
garlic cloves, salt, dried oregano, ground cumin, black pepper, orange zest, vinegar, lime juice, onions, vegetable broth, chicken broth

Directions:
In a large bowl, combine the garlic, salt, oregano, cumin, black pepper, chili pepper, crumbled bay leaves and orange zest.
Stir in the vinegar, orange and lime juices to make a coarse paste.
Add the pork pieces and toss until the pieces are evenly coated with the spice paste.
Set aside to marinate while you finish the other preparations.
Trim and cut the onions lengthwise into 1/4 -inch-thick slices.
Arrange the slices in an even layer on the bottom of the slow cooker insert.
Pour the broth over the onions.
Arrange the pork in an even layer over the onions, pouring over any reserved marinade.
Cover the insert and place it in the slow cooker.
Set the cooker to high heat and cook 4 to 4 1/2 hours until the pork is fork-tender. (8 hours on low].
Remove from heat and crack the lid to allow the mixture to cool slightly.
Gently stir the pork with the onions and serve.
Spiced Pears and Pomegranate
Category: desserts
By misslisa

An easy fruit dessert made with fall fruit that can be served with a cheese selection.

Ingredients:
3  pears - peeled, cored and cut into wedges
1  pomegranate, skin and light-colored membrane removed
1 tablespoon fresh lemon juice
2 tablespoons light brown sugar
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
2 tablespoons finely chopped almonds  (Optional)
4 sprigs fresh mint leaves for garnish  (Optional)

Directions:
Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 163.8
Fat: 1.9 g
Saturated fat: 0.2 g
Carbohydrates: 38.9 g
Sugars: 28.6 g
Dietary fiber: 5.7 g
Protein: 1.7 g
Sodium: 4.8 mg
Kozhi Shtoo (South Indian Chicken Stew)


Ingredients:
boneless skinless chicken thighs, whole black peppercorns, cinnamon sticks, whole cloves, whole cardamom pods, onions, fresh ginger, flour, hot green chili peppers, coconut milk, potatoes, salt, lemon juice, lime juice, coconut oil, shallots, curry leaves, coconut milk

Directions:
Over a medium flame, heat 6 tablespoons of oil in a large, wide-based casserole pan.
When hot, put in the peppercorns, cinnamon sticks, cloves and cardamom pods.
Stir once and add the ginger and onions.
Sauté until the onions are translucent.
Put in the flour and stir it around for half a minute.
Add the green chillies, chicken, and thin coconut milk. bring to a boil.
Cover, then turn the heat to low and simmer for about 10 minutes.
Add the potatoes and the salt and stir.
Bring to a boil, then cover. Turn the heat to low and simmer for about 20 minutes or until chicken and potatoes are tender.
Stir in the lemon juice.
Heat the coconut oil in a small frying pan on medium heat. When hot, put in the sliced shallots.
Stir and fry the shallots until they are lightly browned.
Put in the curry leaves and stir for a second.
Pour the contents of the frying pan into the chicken stew. Stir in the thick coconut milk and add it to the stew as well.
Bring to a simmer, stirring gently all the time.
As soon as the first bubbles appear, turn off the heat.
Serve with hoppers (rice pancakes] or plain rice.
Dominican Meringue Cake Frosting (Suspiro)


Ingredients:
sugar, water, powdered sugar, salt, cream of tartar

Directions:
Prepare the caramel by boiling water and sugar over low heat, when it starts making thick, sticky bubbles, it has reached a caramel consistency. It'll be a light yellow color. Don't let it burn! (Careful this kind of caramel burns like melted plastic].
While the caramel cooks, in a glass bowl  whisk the egg whites at high speed until it forms peaks.
Slowly add the powdered sugar until it is all mixed.
Continue to whisk and add the salt and cream of tartar.
Very slowly add the caramel into the meringue until it is all well mixed.
Italian Barley Salad


Ingredients:
barley, prosciutto, cherry tomatoes, green onion, fresh basil, parmigiano-reggiano cheese, olive oil, lemon juice, salt, black pepper

Directions:
Cook barley or brown rice according to package directions.  Transfer to a large bowl and let cool.
In a large bowl, combine prosciutto strips, tomatoes, peppers, green onions, basil, parmigiano, olive oil. lemon juice, salt and pepper.  Add the cooled barley and toss to blend.
Southwestern Chicken and Black Bean Burritos


Ingredients:
boneless skinless chicken breast halves, ground cumin, chili powder, cayenne pepper sauce, extra virgin olive oil, Spanish onion, garlic cloves, black beans, barbecue sauce, kosher salt, cracked black pepper, romaine lettuce, green onions, tomatoes, flour tortillas

Directions:
Rub chicken with cumin, chili powder, and cayenne sauce.
Heat griddle pan over high heat; cook chicken breasts 4 minutes on each side; remove from heat.
While the chicken is cooking, heat a skillet over medium-high heat; add olive oil to the pan.
Add in onions and garlic; cook about 5 minutes or until soft.
Add in beans and barbecue sauce; stir to combine.
Chop cooked chicken breasts and drop into barbecued beans; heat mixture through; season with salt and pepper to taste.
Pile chicken and beans onto tortilla; top with lettuce, green onions, and tomatoes; wrap and roll.
Serve with chips and salsa.
24 Hour Chicken Casserole


Ingredients:
turkey, cooked rice, onion powder, mayonnaise, lemon juice, hard-boiled eggs, butter

Directions:
Mix all ingredients except crackers and butter.
Put mixture in greased baking dish and let sit in refrigerator for 24 hours.
Remove from refrigerator and let sit at room temperature for 30 minutes.
Meanwhile, mix crushed crackers and melted butter.  Spoon cracker mixture over chicken mixture.
Bake at 350 degrees for 30 minutes.
Wicklewood’s Tasty Onion Bhajis


Ingredients:
flour, garam masala, turmeric, ground coriander, ground cumin, baking powder, chili powder, salt, fresh coriander, onions, water

Directions:
Place all ingredients, except the onions and water, in a large bowl and mix well to combine.
Add onions, (and stir in ensuring all slices are coated in the spiced flour.
Gradually add the water to form a thickish batter
Leave to sit for at least 10 mins (if after this time the batter looks too thick add a tablespoon or 2 more water].
Heat the oil to 350f and carefully drop spoonfuls of the batter into the oil, (cook in small batches] for 3-4 mins or until golden brown.
Remove with slotted spoon and transfer to kitchen paper to drain.