xiaoxl/recipe_data huggingface dataset:
Chicken Tzatziki


Ingredients:
shallot, lebanese cucumber, garlic, of fresh mint

Directions:
Coat a pan with cooking spray, heat and cook the chicken until golden brown and tender.
Remove from pan.
Add the shallots to the pan and stir-fry for 2-3 minutes
Stir in the cucumber and garlic.
Saute for a further 5 minutes.
Add the tzatziki and mint.
Return the chicken to the Pan and gently heat through.
Garnish with extra mint if desired.
Bewitching Strawberries Salad


Ingredients:
strawberries, sunflower seeds, olive oil

Directions:
Rinse & toss vegetables well with olive oil & balsamic vinegar., Slice & add strawberries., Sprinkle sunflower seeds & top with parmesan.
The Best Pizza Crust
Category: bread
By Anonymous

This recipe will give you pizza crust that isn't too thick, but nice and soft like you would find at a pizza shop. Dress this crust up with the toppings of your choice.

Ingredients:
1 ¼ teaspoons active dry yeast
2 cups bread flour
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon nonfat dry milk powder
1 tablespoon margarine
⅓ cup warm water (110 degrees F/45 degrees C)

Directions:
Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water.  Gather into a ball. Turn out an a lightly floured surface, and knead until the dough is smooth.  Place in a well oiled bowl, and turn to coat the surface. Cover with a damp cloth, and place in a warm spot for 2 hours. Punch down the dough.  Roll out to fit a 14 inch pizza pan.  Allow to rise until doubled in size. Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color.  Remove from oven. Place desired toppings on the pizza.  Bake for 20 minutes, or until toppings are done.

Prep time: 20 mins
Cook time: 25 mins
Total time: 3 hrs 20 mins
Yields: 1 pizza crust

Calories: 78.2
Fat: 1 g
Saturated fat: 0.2 g
Carbohydrates: 14.5 g
Sugars: 1.2 g
Dietary fiber: 0.5 g
Protein: 2.5 g
Cholesterol: 0.1 mg
Sodium: 166.6 mg
Hamburger Sausage


Ingredients:
ground beef, mustard seeds, fresh coarse ground black pepper, garlic powder, hickory smoke salt, liquid smoke

Directions:
1st day: Mix all ingredients into a large bowl and refrigerate.
2nd day: Mix (Can be cooked on this day].
3rd day: Mix.
4th day: Form into logs and bake in oven at 140-150 F for 8 hours, 4 hours per side.
Elbow Macaroni and Kidney Bean Salad
Category: salad
By Jennifer Rapp Griffis

Red wine vinegar adds just the right touch to this delicious and easy dish.

Ingredients:
1 cup elbow macaroni
1 (15 ounce) can red kidney beans, drained and rinsed
½ cup chopped celery
½ cup light mayonnaise
¼ cup chopped onion
2 tablespoons red wine vinegar, or to taste
salt and ground black pepper to taste

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, 6 to 8 minutes. Drain and rinse with cold water. Combine cooked macaroni, kidney beans, celery, light mayonnaise, onion, red wine vinegar, salt, and black pepper in a bowl until well mixed. Chill in refrigerator for at least 2 hours.

Prep time: 10 mins
Cook time: 10 mins
Total time: 2 hrs 20 mins
Yields: 8 servings

Calories: 147.1
Fat: 5.3 g
Saturated fat: 0.8 g
Carbohydrates: 20.1 g
Sugars: 1.3 g
Dietary fiber: 3.9 g
Protein: 4.7 g
Cholesterol: 5.2 mg
Sodium: 238.6 mg
Grilled Baby Bok Choy and Tomato Side Dish


Ingredients:
baby bok choy, tomatoes, olive oil, salt, pepper, garlic cloves

Directions:
halve bok choy and tomatoes.
sprinkle cut sides with salt pepper and italian seasoning, to taste.
in small saute pan cook garlic over medium heat, do not let it get brown, you are only trying to infuse the olive oil with the garlic flavor.  When finished pour oil into small pyrex measuring cup, add salt, pepper and a small amount of italian seasoning, stir. Reserve.
grill bok choy and tomatoes cut side up over medium direct heat until they have slight grill marks, turn and do the same on the cut side.  Don't be afraid a little char adds alot of flavor.  Bok Choy should be grilled with the bulbs over the direct heat and the leaves over indirect heat to prevent burning.
remove from grill and drizzle cut side with reserved olive oil and garlic mixture.  Serve 1/2 bok choy and 1/2 tomato to each guest, or yourself -- ENJOY!
Vegan Antipasto Risotto


Ingredients:
garlic oil, arborio rice, white wine, red onion, mushrooms, bell peppers, vegan butter, mixed spice

Directions:
Heat up a risotto pan and also a medium frypan.
Coat the risotto pan with the oil and the frypan with the Nuttelex.
Put the two cups of rice in the pan and mix to coat with the oil, then deglaze with the wine.
Start mixing the stock in, a little at a time like normal risotto.
For the veggie mix, once the nuttelex has melted, add the mushrooms and onions and fry until golden, then add the artichokes and peppers. If you have a complimentary spice mix, add it to the pan and stir it all through.
Once the last of the stock has been added, add the veggie mix to the risotto pan and stir everything through.
If you have volcano chilli salt, it makes a nice topper.
Egg Salad Supreme in a Pocket


Ingredients:
eggs, celery, green pepper, pimiento, lettuce leaf

Directions:
Boil eggs for 15 minutes, drain and run cold water over eggs to stop them from cooking.
In medium bowl, combine all ingredients except pocket bread and lettuce.
Cover; refrigerate at least one hour to blend flavors.
Fill each pocket bread half with about 1/2 cup egg mixture.
Garnish with lettuce.
Jumbo Whole Wheat Blueberry Muffins
Category: bread
By LisaAnn

I received free blueberries recently. I admit I never actually tasted a real one before. Always the boxed muffin kind. I loved them. Recently switched to whole wheat, so I wanted to try a new muffin recipe out. This is the one that not only turned out great, but filling as well. When I was eating it, I was craving eggs. Next time I will have to remember to throw in a fried egg or two on the side. I made 6 jumbo muffins.

Ingredients:
1 ½ cups whole wheat flour
½ cup white sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon  (Optional)
¼ teaspoon salt
1 cup skim milk
1  egg
2 tablespoons butter, softened
1 tablespoon vegetable oil
2 cups fresh blueberries
½ cup brown sugar  (Optional)
½ teaspoon ground cinnamon  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 6 jumbo muffin cups with paper liners. Whisk whole wheat flour, white sugar, baking powder, 1/2 teaspoon cinnamon, and salt together in a bowl. In a separate bowl, whisk skim milk, egg, softened butter, and vegetable oil. Mix the liquid ingredients into the whole wheat flour mixture to make a smooth batter, and gently fold in blueberries. Spoon batter into the prepared muffin cups, filling them to the top. Combine brown sugar with 1/2 teaspoon cinnamon in a bowl and spoon the mixture onto the muffins, if desired. Bake in the preheated oven until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

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

Calories: 321.4
Fat: 7.7 g
Saturated fat: 3.1 g
Carbohydrates: 60.1 g
Sugars: 35.4 g
Dietary fiber: 5 g
Protein: 7 g
Cholesterol: 42 mg
Sodium: 320.9 mg
Green Tea and Orange Cooler


Ingredients:
"orange"

Directions:
Add 4 cups water to a saucepan and bring to a boil. Remove from the heat, add the tea bags and let steep for 7 minutes. Remove the tea bags and stir in the agave nectar.
Let the tea cool before adding it to a large pitcher along with 2 cups ice and 2 more cups water. Add the orange slices before serving.
Zesty Raspberry Chipotle Black Bean Dip


Ingredients:
cream cheese, black beans, monterey jack pepper cheese, chipotle salsa, tortilla chips

Directions:
"Melt cream cheese and pepper jack cheese together in microwave-safe bowl. Stir. Stir in black beans and salsa. Heat until both cheeses are completely melted and the entire dip is hot. Serve with tortilla chips for dipping."
Chunky Chicken Leek & Mushroom Pie


Ingredients:
chicken tenderloins, leeks, mushroom, bay leaves, coarse grain mustard, honey, plain flour, cornflour, frozen puff pastry

Directions:
add a dash of oil to a large cooking pot. and warm up.
add the roughly chunky chopped chicken and brown off, about 5 - 10 mins, over a medium heat.
add the leaks, stir and cook off for another 5 minutes.
add mushrooms, stock, bay leaves, yoghurt, honey,mustard.  Let simmer and stir occasionally for an hour add the flour if the sauce needs thickening.
Heat up the oven about 160c for puff pastry.
Put ingredients in cooking pan add the top, spear with a fork, make a little heart to pop on top to mak your hubby smile, and bake for about 20/25 mins as directed by your pastry. And voila Yumm, serve with broccoli, and wedges.  :].
Mushroom Wine Sauce For Steaks


Ingredients:
butter, mushroom, white wine, fresh parsley, dried tarragon, instant beef bouillon

Directions:
Heat butter in lg skillet.
Add mushrooms; saute until lightly browned.
Add remaining ingredients.
Simmer for 4 minutes, stirring often.
Begedil (Malaysian Deep Fried Potato Patty)


Ingredients:
potato, spring onion, cilantro, egg, white pepper, black pepper, salt

Directions:
Most people deep fry the potatoes,drain the oil and then mash them in a dry bowl. Boiling ,however is a healthier alternative and I have done it a lot of times. Works either way.
Throw in all the chopped ingredients including shallots and mix thoroughly.
Season well and shape into medium sized balls with the palms of your hands before flattening.
Coat begedil in the beaten eggs and fry till lightly browned.
Golden Potato Casserole


Ingredients:
hash brown potatoes, sour cream, onions, butter, margarine

Directions:
mix potatoes, sour cream, cheese, soup, onion, and butter together., put in a 9 x 13 in pan., bake at 350 for 1 hr or slightly less.
Vanilla Almond Butter


Ingredients:
almond butter, vanilla extract, sea salt

Directions:
1. Combine all ingredients in a medium (2 cup size] mason jar.
2. Stir ingredients vigorously until well combined.
3. Serve over apples, on sandwiches or plain (with a spoon].
Brussels Sprouts and Feta Pastry Roll
Category: appetizers-and-snacks
By scottiebaker

My roommate used to call Brussels sprouts 'Little Horribles' -- well, not any more!  An elegant looking pastry roll that's great as an appetizer, or as a main feature for vegetarians.

Ingredients:
15  Brussels sprouts, trimmed and cut in half
2 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar, or to taste
1 teaspoon honey, or to taste
¼ cup olive oil
salt and ground black pepper to taste
¼ cup chopped fresh basil
1 small white onion, chopped
¼ cup walnuts
¼ cup almonds
1 (6 ounce) container sheep-milk feta cheese, crumbled
2 (8 inch) square sheets of frozen puff pastry, thawed

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Place the Brussels sprouts in a saucepan with about 1 inch of water. Bring to a boil, cover, and simmer over medium-low heat until they are bright green and tender, 5 to 7 minutes. Remove from the heat, drain, and allow to cool. Mix the lemon juice, balsamic vinegar, honey, olive oil, salt, and black pepper in a bowl; set aside. Place the cooled Brussels sprouts into the work bowl of a food processor. Add basil, onion, walnuts, and almonds; process until the mixture is finely chopped, about 15 seconds. Remove Brussels sprouts mixture to a bowl, and mix in the feta cheese and lemon juice mixture to form a moist filling. Lay the 2 sheets of puff pastry out on a work surface. Divide the filling in half, and spoon and pat half the filling on each square. Leave about 3/4 inch of puff pastry bare at one end of the square. Roll each square up into a roll, and pinch the unfilled end of the pastry sheet closed. Place the filled rolls onto the prepared baking sheet, seam sides down. Bake in the preheated oven until golden brown, about 20 minutes. Serve hot.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 510.7
Fat: 39.1 g
Saturated fat: 10.4 g
Carbohydrates: 31.7 g
Sugars: 5.7 g
Dietary fiber: 3.8 g
Protein: 11.2 g
Cholesterol: 25.2 mg
Sodium: 445.1 mg
Penne San Remo (Inspired by Buca Di Beppo)


Ingredients:
penne pasta, boneless skinless chicken breast, flour, flour, salt, black pepper, olive oil, butter, olive oil, fresh garlic, marinated artichoke, green peas, sun-dried tomato, white wine, heavy cream, parmesan cheese, kosher salt

Directions:
Cook Penne pasta according to packaging instructions (add salt.] Drain and set aside.
Use a meat tenderizer to pound the meat to an even thickness (about 1/2 to 3/4 inch.] Cut the chicken breast in half, length wise.
For breading the chicken breasts, combine flour, italian seasoning, salt, black pepper. Dredge chicken breasts on both sides with the flour mixture.
In a large skillet, over medium heat, heat olive oil and butter then sauté the chicken on both sides, 3-5 minutes per side or until it turns golden brown.
Remove the chicken from the pan and slice chicken into thin, bite-sized pieces about (3/8" thick.] Set aside. Remove as much of the cooked oil from the skillet and replace with fresh olive oil reserved for the sauce.
Add minced garlic, sun-dried tomatoes, and artichokes. Stir for about 2 minutes.
Sprinkle the pan with the flour reserved for thickening the sauce. Stir until all ingredients are covered with flour, about 30 seconds.
Add the white wine and bring it to a boil. Once boiling, lower the heat to low medium and simmer for 2-3 minutes.
When much of the wine has evaporated or the sauce starts to thicken,raise the heat to medium and add the cream and stir for 30-45 seconds until well incorporated.
Add the parmesan cheese and stir to incorporate all the ingredients (cheese melts into the sauce].
Add the green peas and stir for about three minutes.
Add the sliced chicken and the pasta to the pan and mix with the sauce. Make sure the pasta is thoroughly coated with the sauce. Enjoy.
Chef John's Bread and Butter Pickles
Category: side-dish
By Chef John

At the end of summer during the Great Depression the excess cucumber crop was sliced, salted, pickled, and put up in jars for the cold, lean months ahead. I can just imagine what a treat it was to fill a sandwich with these sweet crunchy coins (bread and butter pickles, as they came to be known). I'm sure it was a wonderful break from what must have been a fairly flavorless existence. For longer storage, you can process the pickles in canning jars in a boiling water canner.

Ingredients:
2 pounds pickling cucumbers, sliced
½  yellow onion, sliced
2  red jalapeno peppers, thinly sliced into rings
3 tablespoons kosher salt
2 cups distilled white vinegar
2 cups white sugar
¼ cup water
2 cloves garlic, sliced
1 tablespoon mustard seed
1 teaspoon celery seeds
1 teaspoon whole black peppercorns
½ teaspoon ground turmeric
⅛ teaspoon ground cloves

Directions:
Combine cucumbers, onion, and peppers in a bowl; pour kosher salt over the top and stir to coat completely. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, 2 to 4 hours. Rinse cucumber mixture in a colander under cold water until all salt is washed away, 3 to 4 minutes. Drain. Stir vinegar, sugar, water, garlic, mustard seed, celery seed, peppercorns, turmeric, and ground cloves together in a saucepan; bring to a simmer and cook until brine flavors combine, about 2 minutes. Add cucumber mixture to brine; heat until almost boiling, remove from heat, and cool completely. Transfer to jars and store in the refrigerator.

Prep time: 15 mins
Cook time: 5 mins
Total time: 2 hrs 20 mins
Yields: 2 pints

Calories: 38.1
Fat: 0.1 g
Carbohydrates: 9.5 g
Sugars: 8.8 g
Dietary fiber: 0.2 g
Protein: 0.3 g
Sodium: 360.8 mg
30-Minute Garlic-Almond Chicken Under a Brick


Ingredients:
garlic cloves, flat leaf parsley, lemon zest, lemon, chicken breasts, extra virgin olive oil

Directions:
Preheat a heavy skillet over medium heat; preheat oven to 400°.
In a food processor, combine the garlic, parsley, almonds, and lemon zest; pulse to chop them into a dry paste.
Loosen the skin on the chicken and spread one fourth of the mixture under the skin of each piece.
Grease the chicken breasts with a liberal drizzle of olive oil and season them with grill seasoning.
Place the breasts in the skillet skin side down; top them with another smaller skillet.
Weight the pan with a brick; cook them to crisp the skin, 6-8 minutes.
Transfer the pan to the oven and roast them for another 15-20-25 minutes or until done.
Acini di Pepe Salad
Category: salad
By CORTAB0408

Acini di pepe is the Italian word for peppercorns. Any tiny round-shaped pasta works well in this chilled fruit salad. Great in the summer, but my family asks for it every holiday. Every time I bring this to a party I get requests for the recipe.

Ingredients:
1 cup acini di pepe pasta
1 (20 ounce) can crushed pineapple, drained with juice reserved
1 (15 ounce) can mandarin oranges, drained with liquid reserved
1 (8 ounce) container frozen whipped topping, thawed
7 ounces miniature marshmallows
1 cup white sugar
2  eggs, beaten
½ teaspoon salt
3 tablespoons all-purpose flour
1 (10 ounce) jar maraschino cherries, drained  (Optional)

Directions:
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. In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight. The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.

Yields: 8 servings

Calories: 487
Fat: 8.9 g
Saturated fat: 6.6 g
Carbohydrates: 98.7 g
Sugars: 61.3 g
Dietary fiber: 1.9 g
Protein: 6.6 g
Cholesterol: 46.5 mg
Sodium: 194.9 mg
Gourmet Turnip Cake (Kihen Fin Veisseriben)


Ingredients:
butter, butter, granulated sugar, eggs, turnip, all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, salt, walnuts, butter, butter, powdered sugar, walnuts

Directions:
To make cake: Preheat oven to 350ºF. Butter an 8-inch springform pan; sprinkle with flour.
In a medium bowl, cream together butter and sugar. Beat in eggs, turnip puree, flour, baking soda, cinnamon, nutmeg, cloves, salt and chopped nuts.
Pour cake batter into buttered pan. Bake 50 minutes or until a wooden pick inserted in center comes out clean. Cool on a rack 5 minutes before removing side of pan.
To assemble cake: In a medium bowl, cream butter, egg yolks and powdered sugar. Cut horizontally through center of cooled cake, making 2 layers. Spread 1/3 of the frosting over lower half of cake; place other half of cake on top. Spread remaining frosting over top and sides of cake; sprinkle evenly with grated nuts. Refrigerate until served; refrigerate unused portion.
Crustless Tomato Quiche


Ingredients:
mozzarella cheese, onion, diced tomatoes, eggs, milk, salt

Directions:
In bottom of lightly greased 9 x 13 inch casserole dish, spread  1 cup cheese.
Layer onion, then tomato, then mushrooms over cheese.
Sprinkle Italian seasoning over tomatoes, cover with remainder of cheese.
Beat together eggs with milk, salt and pepper.
Slowly pour egg mixture over tomatoes.
Bake in preheated 350 degree oven for 35 to 40 minutes or until filling is just set in the center.
Baked Black Bean and Spinach Flautas
Category: world-cuisine
By KIMBERMARIE

A vegetarian take on a classic Mexican dish. These delicious flautas are baked until crispy using cooking spray instead of vegetable oil to "fry" the tortillas. Topped with plain Greek yogurt for a wholesome and tasty alternative to sour cream.

Ingredients:
1  serving cooking spray
10 (6 inch) corn tortillas, or more to taste
2 (15 ounce) cans black beans, rinsed and drained
2 cups chopped fresh spinach, or more to taste
½ cup chopped fresh cilantro
1 (16 ounce) jar black bean and corn salsa
1 teaspoon ground cumin
½ cup shredded Monterey Jack cheese, or to taste
1 (6 ounce) container Greek yogurt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a baking sheet with cooking spray. Heat tortillas, 1 at a time, in a small skillet over medium heat until warm and soft, about 30 seconds per side. Spray both sides of a tortilla with cooking spray. Spread about 1 tablespoon black beans down the middle, then top with spinach, about 1 teaspoon cilantro, 1 tablespoon salsa, and sprinkle with Monterey Jack cheese and cumin. Roll the tortilla up and place seam-side down on the prepared baking sheet. Repeat to form remaining flautas. Sprinkle with remaining cheese. Bake in the preheated oven until crispy, 20 to 25 minutes. Serve with a dollop of Greek yogurt.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 10 flautas

Calories: 209.2
Fat: 4.5 g
Saturated fat: 2.1 g
Carbohydrates: 34 g
Sugars: 2.4 g
Dietary fiber: 10.6 g
Protein: 10.8 g
Cholesterol: 8.8 mg
Sodium: 587.1 mg
Creamy Easy Tomato Tortellini Soup


Ingredients:
garlic cloves, olive oil, sun-dried tomato, half-and-half, onion powder, salt, pepper, parmesan cheese

Directions:
Sauté garlic in olive oil in stock pot till golden.  When garlic is browned, add Tomato soups, Tomatoes, half & half, Chicken stock and spices.
Bring to a simmer.
Once simmering drop pasta into soup.
Cook accordingly to package directions.
Ladle into bowls, sprinkle with cheese!  Enjoy!
Panelle (Sicilian Chickpea Fritters)
Category: uncategorized

Panelle are the king of Sicilian street food! Humble yet tasty chickpea fritters, which locals traditionally eat inside a soft bun. Traditionally served in a soft bun (pane e panelle) as a simple and filling lunch. Vegan, vegetarian, and gluten free, they're perfect to serve at your next dinner party in lieu of crackers with dips, or with grilled vegetables or pickles. Wonderful with cold beer or wine.

Ingredients:
3 cups chickpea flour
salt to taste
6 cups water
1 tablespoon chopped fresh parsley, or to taste
ground black pepper to taste
1 quart vegetable oil, or as needed

Directions:
Place chickpea flour and some salt in a large saucepan over low heat. Pour in water, a little at a time, while whisking to prevent lumps. Once mixture is smooth and creamy, increase to medium heat and bring to a boil. Reduce heat and simmer for 15 minutes, stirring continuously, until the mix starts separating from the sides of the pan. Add parsley and a bit of pepper. Adjust salt if needed. Pour chickpea mixture onto a greased baking sheet. Spread evenly to form a 1 1/2 inch thick layer. Refrigerate until mixture has hardened, at least 30 minutes. Slice chickpea mixture into 1 1/2- x 2-inch rectangles. Heat vegetable oil in a deep pot until 250 degrees F (120 degrees F). Drop a few rectangles at a time into the hot oil and deep fry until crispy, 3 to 4 minutes. Drain on paper towels and serve hot.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 40 panelle

Calories: 44.9
Fat: 2.7 g
Saturated fat: 0.3 g
Carbohydrates: 4.1 g
Sugars: 0.7 g
Dietary fiber: 0.3 g
Protein: 1.4 g
Sodium: 1.1 mg