xiaoxl/recipe_data huggingface dataset:
Ww 6 Points Loaded Bacon Cheddar Fries


Ingredients:
baking potato, low-fat cheddar cheese, colby cheese, bacon bits, fat free sour cream

Directions:
Preheat oven to 425 degrees., Scrub potato and rinse., Cut potato into 1/2" strips, leaving skin on., Spray baking sheet with cooking spray., Place potato strips on baking sheet, skin side down., Bake for 20 minutes, then turn potatoes and bake additonal 15 minutes., Top fries with cheese and sprinkle with bacon bits., Return baking sheet to oven for a minute to melt the cheese., Add optional dollop of sour cream to top or on the side.
Arnold Palmer (Also Called Half and Half)


Ingredients:
character(0]

Directions:
Place ice in a tall glass., Fill half full with lemonade and top with iced tea., Sweeten to taste.
German Parker House Rolls


Ingredients:
dry yeast, butter, salt, sugar, eggs, flour, butter

Directions:
Warm the milk in a small saucepan over low heat. Mix 1/3 of the milk with the dry yeast in a small bowl and let sit until bubbly, about 15 minutes. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved. Then add the beaten eggs and bubbly yeast.
Add flour, 1/4 cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size, about 1 hour. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well. If you are going to refrigerate the dough, put it in the fridge before it has a chance to rise. It will rise overnight in the refrigerator; just not as high as it would at room temperature. Let the dough stand, covered, at room temperature for 1 hour before proceeding with recipe.]
Punch down the dough and roll out on floured surface to 1/2" thickness. Cut with 3" round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don't unfold as they rise. Place in 2 greased 13x9" pans, cover, and let rise again until double, about 45 minutes. (If you refrigerated the dough, this will take longer, about 60-75 minutes.]
Bake rolls at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan immediately and brush with more melted butter. Don't use the same butter you used when forming the rolls - melt some fresh just for this step.
Garlic Roasted Duck Breast
Category: meat-and-poultry
By silvertail

Duck breast. Pan seared, then roasted with garlic and rosemary.

Ingredients:
1 (6 ounce) skin-on duck breast
2 cloves garlic, cut into 1/8-inch strips
1 teaspoon salt
1 teaspoon ground black pepper
1 sprig fresh rosemary

Directions:
Place duck breast skin side-down on a cutting board. Cut a small slit from top to bottom, 2/3 of the way through the duck breast. Season with salt and pepper. Preheat oven to 400 degrees F (200 degrees C). Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side. Transfer duck breast to a clean work surface, skin-side down. Place 3 or 4 garlic strips inside the slit. Place rosemary sprig over garlic; top with remaining garlic strips. Place skin side-up in a baking pan. Bake in the preheated oven until an instant-read thermometer inserted into the center reads 120 degrees F (50 degrees C), about 10 minutes. Cover with aluminum foil. Let rest for 5 minutes before slicing.

Prep time: 10 mins
Cook time: 13 mins
Total time: 28 mins
Yields: 1 duck breast

Calories: 132.4
Fat: 6.4 g
Saturated fat: 1.7 g
Carbohydrates: 3.5 g
Sugars: 0.1 g
Dietary fiber: 0.8 g
Protein: 14.8 g
Cholesterol: 78.9 mg
Sodium: 2376.3 mg
Shalini Sarda's Crispy Golden Fingers


Ingredients:
potatoes, fresh ginger, green chilies, red chili powder, black pepper, salt

Directions:
Soak the gram dal for 3-4 hours in plenty of water.
Grind it to a paste in a grinder, adding a little water at a time.
Likewise, prepare a paste of ginger and green chillies, adding a little water at a time.
Keep both the pastes aside.
Then, boil the potatoes in a pot. Drain out the water.
Cut the potatoes into very small pieces.
Keep aside.
Mix the red chilli powder, black pepper powder, boiled potatoes and salt into the gram dal paste.
Take a muslin cloth.
Tighten it around a small bowl.
Hold the cloth tightly at the base of the bowl.
Put a little of the gram dal mixture on the muslin cloth tied on the bowl, so that the excess water is drained off from the mixture into the bowl and the mixture gets a circular shape.
Now heat oil in a wok.
Fry this little circular shaped patties mixture in the oil.
Allow it to cool.
Cut into fingers.
Just before serving, deep fry the fingers so that they are golden brown in colour.
Drain excess oil on clean kitchen paper napkins.
Serve with green corriander chutney or tomato sauce or sweetened tamarind sauce.
ENJOY a MEMORABLE snack!
Mango Cardamom Zucchini Bread (Gluten Free)


Ingredients:
eggs, extra virgin olive oil, light brown sugar, zucchini, zucchini, baking soda, salt, cardamom, cinnamon, mango

Directions:
Smell and taste the mango to make sure it’s fragrant and sweet.  If the mango is not very sweet or sweet-and-sour, you may want to increase the sugar by a couple of tablespoons.  (This part is a little tricky, because a very sweet mango will impart extra sweetness to the finished bread.].
Preheat oven to 350 degrees.
In a bowl combine and oil and eggs.  Add sugar; mix.
Stir in orange extract and zucchini.
In a separate bowl, combine flours, baking soda, salt and spices; gradually stir into zucchini mixture to combine.
Peel mango and cut into ½ inch dice.  Drain the mango pieces well by squeezing gently and measure out about ¾ cup to 1 cup.  Stir diced mango into batter.
Add some additional sugar if desired, per the above note in the directions.
Spray an 8-inch square pan with cooking spray.
Pour batter into prepared pan.
Bake about 30-35 minutes or until a knife inserted into center comes out clean.
Moist Pineapple Cake


Ingredients:
white sugar, eggs, all-purpose flour, baking soda, vanilla

Directions:
Beat eggs then add sugar mix well.  Add flour and baking soda and blend together add vanilla and crushed pineapple and stir until well mixed.
Pour mixture into greased and floured 9X12 cake pan.
Bake at 350 degrees for 40 to 45 minutes.  Cool and frost with your favorite cream cheese frosting or top with whipped topping.
Black Bean Burgers


Ingredients:
black beans, onion, cumin, chili powder, black pepper, garlic powder, salt

Directions:
Food process all ingredients except breadcrumbs. Add breadcrumbs by hand and from 4 patties.
Grill on George Foreman Grill until desired doneness.
Amazing Pork Tenderloin in the Slow Cooker
Category: meat-and-poultry
By chowsito

This will melt in your mouth! This pork tenderloin soaks up the yummy juices as it cooks.  Make sure to serve up the au jus on the side - its amazing! This recipe is so simple, you will love it!

Ingredients:
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
¾ cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

Directions:
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 6 servings

Calories: 180.1
Fat: 3.7 g
Saturated fat: 1.2 g
Carbohydrates: 5.8 g
Sugars: 0.6 g
Dietary fiber: 0.5 g
Protein: 24.5 g
Cholesterol: 65.5 mg
Sodium: 917.5 mg
Broccoli Saute


Ingredients:
broccoli florets, olive oil, kosher salt, garlic powder, red pepper flakes, lemon

Directions:
Bring some water to a simmer in a medium pot and set a steamer insert over it. Prepare an ice water bath. Add the broccoli to the steamer insert, cover and steam until al dente, about 5 minutes. Carefully remove the broccoli and plunge into the icy water. Let cool completely before removing it from the water. Pat dry and then set aside.
In a large skillet over medium heat, add the oil and heat until shimmering but not smoking. Add the broccoli, salt, garlic powder and red pepper flakes and saute until the broccoli is soft and brown around the edges, about 8 minutes. Remove from the heat and add the lemon zest and juice.
Chicago Style Pizza Crust


Ingredients:
water, salt, bread flour, olive oil, cornmeal

Directions:
In a mixer, combine water and yeast, allowing yeast to dissolve. Add the remaining ingredients (except cornmeal] and begin mixing the dough using a dough hook at low speed.
Once a ball has formed, mix on medium speed for 1 to 2 minutes until dough becomes elastic and smooth.
Remove from the mixer and place in a bowl coated with olive oil. Allow to rest approximately 4 hours.
Once rested, divid into two portions, place on a flat surface and dust with flour.
Preheat oven to 425°F Sprinkle the bottoms of two deep baking dishes or deep dish pizza pans (I use 10 inch springform pans] with cornmeal.  Spread the dough, using your fingers, at the bottom of the pan making sure to have enough to come up the sides approximately 1/2 inch high.
Layer first with mozzarella, then tomato sauce and toppings.
Bake pizza for 30 to 40 minutes or until crispy and golden.
Microwave - Spaghetti Squash, Small Hubbard Squash


Ingredients:
spaghetti squash, butter, margarine, salt

Directions:
Wash the squash.
Poke holes in the top and sides with a tined fork. About 6 times.
Set microwave on 70% power. Cook 15 minutes.
Moisture and steam will seep from the vent holes.
The skin should start to be soft and pliable.
Note of Caution: I was just notified that a squash exploded when it was cooked on high power. Since this recipe was written and I have no way of knowing the wattage of each microwave, DO NOT COOK ON HIGH POWER. continue to cook at 5 minute intervals at 70% power. The skin should be very soft and pliable.
The whole squash should be soft and pliable.
If not, cook a few minutes more.
Take out of microwave, let set for a few minutes. THIS STEP IS VERY IMPORTANT.
On cutting board, cut in half. Clean out the seeds.Clean out all of the flesh. Add the salt and butter. All of the flesh is considered to be spaghetti strands in Spaghetti squash.
Ready for both types of squash to be baked, mashed or served. Ready to add more butter, sauces, sour cream, pasta sauces or garlic and onion, or brown sugar for hubbard squash. The kids love to scrape the squash and pop a few strands in their mouths in the process.
Flour Dumplings (Sinkers/Spinners)


Ingredients:
all-purpose flour, salt, water

Directions:
Sift the flour and salt into a bowl and slowly add enough cold water to make a stiff dough.
(A sticky dough makes a soft pasty dumpling.].
Knead in the bowl or on a lightly floured board until smooth.
Break off small pieces about the size of a walnut and roll between your hands. It should be similar to a long tube with pointy ends. They're usually about 3-4 inches long.
Immerse into salted boiling water and cook for 15-20 minutes.
Or add to soups and stews and cook for the same period or longer.
Peruvian Aji-Style Sauce
Category: side-dish
By Dorothy

I got this recipe from a restaurant in California 10 years ago. It's been a staple in my refrigerator ever since. It's excellent with rotisserie chicken. You can lower the calories if you stream in olive oil in replace of the mayo.

Ingredients:
1 head romaine lettuce, stem-end trimmed and discarded
½ bunch fresh cilantro, stems removed
5  green onions
¼ cup mayonnaise
2  jalapeno peppers, seeded
1 clove garlic
salt and ground black pepper to taste

Directions:
Place romaine lettuce, cilantro, green onions, mayonnaise, jalapeno peppers, garlic, salt, and black pepper into a blender; blend until smooth, about 2 minutes.

Prep time: 15 mins
Total time: 15 mins
Yields: 10 servings

Calories: 49.5
Fat: 4.5 g
Saturated fat: 0.7 g
Carbohydrates: 2.2 g
Sugars: 0.8 g
Dietary fiber: 1.1 g
Protein: 0.7 g
Cholesterol: 2.1 mg
Sodium: 36.5 mg
Easy Caramel Pecan Rolls


Ingredients:
butterscotch pudding, cinnamon, brown sugar, margarine

Directions:
Thaw frozen bread., Butter deep pan and sprinkle with nuts., Cut dough into 18 balls and place in pan., Sprinkle with butterscotch pudding.  Sprinkle with cinnamon., Melt brown sugar with margarine., Drizzle over rolls., Let raise until very light., Bake at 350 degrees for about 15 minute.
Cooking Light's Citrus Chicken


Ingredients:
lime juice, lime rind, fresh thyme, garlic cloves, salt, boneless skinless chicken breast, olive oil

Directions:
Combine the first 8 ingredients in a small bowl.
Marinate the chicken in a large ziploc bag, pouring 1/4 cup of the juice mixture into the bag. Let it marinate for at least 5 minutes.
Whisk the oil into the small bowl with the remaining juice mixture. Set aside to pour over chicken just before serving.
Cook chicken in a large nonstick skillet sprayed with cooking spray over medium-high heat for approximately 4 minutes each side until cooked through.
When ready to serve, place chicken on plates and pour 1 tbsp of the reserved oil/juice mixture over each breast.
Curried Chicken and Zucchini Soup


Ingredients:
margarine, garlic clove, curry powder, basmati rice, boneless skinless chicken breasts, water, zucchini

Directions:
Melt margarine in large saucepan.
Cook onion and garlic, stirring until onion softens.
Add curry powder; cook, stirring until mixture is fragrant.
Add riced and chicken; cook, stirring for 2 minutes.
Add the water and stock.  Bring to a boil and then reduce heat and simmer covered for 10 minutes.
Add zucchini; cook stirring, about 5 minutes or until chicken is cooked through.
Key Lime Icing


Ingredients:
heavy cream, lime zest

Directions:
In a large bowl, whip the cream, agave and lime zest with a hand held mixer., Whip until the cream forms soft peaks., Spread on your favorite cake or cupcakes.
Cinnamon Apples


Ingredients:
sugar, cinnamon, granny smith apples, water

Directions:
Mix sugar, cinnamon and red hots in a large pot. Add the cup water and bring to a boil.
Peel and core apples, cut in half or thirds and cook in the boiling syrup.
Arrange apples on a serving platter.
Cook syrup a little longer to reduce the volume. Pour over apples and serve.
Italian Potato Salad


Ingredients:
potatoes, red onion, white vinegar, water, garlic, fresh parsley, extra virgin olive oil, black pepper, dried basil, paprika

Directions:
Combine all ingredients except the rough chopped parsley.
Refrigerate about one hour. Top with parsley and serve.
** This can stand at room temperature since there is none of that "white stuff" in it.
Iraqi Stuffed Zucchini (Cousa Mashi)


Ingredients:
zucchini, bell pepper, ground beef, cooking onion, flat leaf parsley, sea salt, basmati rice, tomato paste, water

Directions:
Wash and hollow out baby zucchini's cutting tops off where the stems grow. Put all together in a large pot. Discard innards.
Cut tops off bell peppers and remove seeds and membrane. Add to pot including tops. Discard innards.
Mix ground beef (CW rinses and drains], white Basmati rice, chopped onion, chopped flat leaf parsley, sea salt, to taste & baharat.
Stuff each vegetable until just about full pressing lightly to make sure there are no air pockets. If you press to hard the result will be too dry.
Cork each vegetable with stem end cutting to fit if too large. Return each.
vegetable to the pot in as even a layer as possible.
Keep remaining filling to side as it will be used in the sauce.
Add tomato paste to some water and mix (whisk works best] until no lumps remain. Add to pot along with more water until just over top of the vegetables, Add some extra bahrat  spice mix to taste, sea salt, and bring to the boil.
Cover and cook until partially done adding remaining filling (it shouldn't be a lot] to the surrounding liquid so that once cooked it will form a sauce not a dry rice dish. So if needed add more water/sea salt. Boil/simmer until done.
Remove vegetables and arrange on a large platter, spoon sauce around.
Enjoy!
Warm Chicken, Bacon & Potato Salad


Ingredients:
bacon, new potatoes, chicken breasts, garlic cloves, olive oil, sugar

Directions:
Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.
Dry-fry the bacon for approximately 5 minutes until crispy and leave to cool.
Parboil the new potatoes for approximately 5 minutes.
Drain the potatoes and place on a greased baking tray with the chicken breasts and garlic cloves (whole but bruised].
Cover potatoes, chicken and garlic with oil.
Sprinkle one tablespoon of the sugar over the potatoes.
Roast for approximately 30 minutes, turning once halfway and sprinkling the remainder of the sugar over the potatoes.
Prepare the salad (we use a small bag of pre-prepared salad between the two of us].
Chop the bacon and add it in with the salad.
Remove potatoes and chicken from the oven. Chop the chicken into bite-sized pieces and mix all ingredients together with the salad.
Add salad dressing to taste (we like Paul Newmans Italian dressing personally] and serve warm!
Creamy Payasam (Vermicelli Pudding)


Ingredients:
ghee, butter, cashews, raisins, water, milk, sugar, cardamom pods

Directions:
Put 3 Tbsp Ghee in a pan. A non stick saucepan is best.
Add 10 cashews and fry till light brown.
Add the raisins and fry till swollen.
Add the vermicelli and fry for 5 min, stirring constantly until the strands are all light brown and a few are dark brown.
Pour in the water and cook on low heat for 5 minutes. Let the vermicelli cook (no white centre].
Add the milk and simmer WITHOUT stirring until the liquid thickens, about 30 minute.
Add the sugar, mix well.
Sprinkle powdered cardomom pods and remove from heat.
Roast Salmon With Thai Red Curry and Bok Choy


Ingredients:
baby bok choy, Thai red curry paste, unsweetened coconut milk, lemongrass, lemon peel, brown sugar, fresh lime juice, fish sauce, salmon fillets

Directions:
Cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Set aside.
Heat 2 teaspoons vegetable oil in heavy large skillet over medium heat. Add curry paste and stir 30 seconds. Add coconut milk, chopped lemongrass and 1 tablespoon brown sugar. Boil until mixture is slightly thickened and reduced to 1 cup, about 5 minutes.
Stir in 2 1/2 tablespoons lime juice and 1 tablespoon fish sauce. Set curry sauce aside.
Preheat oven to 400°F.
Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook salmon 2 minutes per side.
Transfer skillet to oven. Bake salmon until opaque in center, about 6 minutes.
Meanwhile, heat remaining 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add bok choy and sauté until beginning to brown in spots, about 4 minutes. Drizzle bok choy with remaining 1 tablespoon fish sauce. Bring curry sauce to simmer and ladle onto 4 plates.
Arrange 1 salmon fillet and 2 pieces of bok choy atop curry sauce on each plate and serve.
Best Ever Cheesecake Smoothie (Healthy!)


Ingredients:
fat free cream cheese, bananas, frozen blueberries, nonfat milk, nonfat plain yogurt, vanilla, honey, graham cracker crumbs, ground flax seeds, fat free cream cheese

Directions:
Blend all ingredients except the diced cream cheese.
Pour smoothie into drinking cup, and add the diced cream cheese as garnish (if you dont mind your drink chunky].
ENJOY!
Acorn Squash
Category: side-dish
By TERRYLEE51

Sweet and buttery squash--this is quick and easy, and my family loves it.

Ingredients:
1 medium acorn squash, halved and seeded
1 tablespoon butter
2 tablespoons brown sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won't slide around too much) while baking. Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 5 mins
Yields: 2 squash halves

Calories: 188.7
Fat: 6 g
Saturated fat: 3.7 g
Carbohydrates: 35.8 g
Sugars: 17.9 g
Dietary fiber: 3.2 g
Protein: 1.8 g
Cholesterol: 15.3 mg
Sodium: 51.2 mg
Steakhouse Wheat Bread (Bread Machine)


Ingredients:
warm water, butter, honey, salt, instant coffee granules, white sugar, bread flour, whole wheat flour, gluten, active dry yeast

Directions:
Place the warm water, butter, honey, salt, coffee, cocoa, sugar, bread flour, whole wheat flour, gluten, and yeast in the pan of a bread machine in the order recommended by manufacturer.
Set crust on Medium and program for the Basic/Regular cycle; press Start.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.
Glorified Pineapple-Cherry Rice


Ingredients:
chunk pineapple, cooked rice, apple, sugar, maraschino cherries, vanilla, Cool Whip

Directions:
In a large bowl, place all the cut-up fruit., Add the chilled cooked rice, sugar, Cool Whip and vanilla and almond extracts., Mix together well., Cover and refrigerate until ready to serve.
Shamrock Biscuits


Ingredients:
"flat leaf parsley"

Directions:
Preheat oven to 350. Place biscuits on baking sheet and place in oven for time indicated on bag/box minus 5 minutes.
Remove from oven and using a pastry brush, brush egg white on tops of each biscuit. Place 1 parsley leaf on top of each biscuit and 'glue' in place with more brushed on egg white. Make sure they are laying flat on each biscuit.
Place back in oven for 5 more minutes then remove. Allow to cool for a minute or 2, then enjoy.
The parsley leaves are used to look like little 3 leaf clovers. I made these for St. Patty's day '07 to add as a fun side dish for the Irish potato soup I made. (I'll be adding that recipe later on--it's delish]. happy baking  :-].
ps. If you are lucky enough to have an international store local to you, Irish butter goes great with these. We did and it's wonderful--very lite texture and creamier than regular butter.
Brie Cheese, Grape and Pepperoni Puff Appy


Ingredients:
frozen puff pastry, eggs, water, paprika, black pepper, seedless grapes

Directions:
Preheat oven to 400°F (180°C].
Defrost puff pastry. Roll out on a floured surface to a 1/8-in thick rectangle & cut into 2-in squares.
Whisk eggs w/water, paprika + pepper & use a pastry brush to brush the surface of the squares.
Place 1 slice of pepperoni, a sml cube of cheese & 1/2 grape in the center of ea pastry square. Bring the corners inward to form envelopes & secure each w/1 of the soaked wooden toothpicks.
Brush the surface of the envelopes w/the rest of the egg mixture, place on a greased baking tray & bake for 15 min or till lightly browned.
Allow to cool slightly, remove toothpicks & serve warm or allow to cool to room temp & serve.
NOTE #1 - There was some leakage of cheese w/my trial batch, but it mostly disappeared in the 2nd batch by inserting the toothpick till it "grabs" the grape, not all the way thru the puffs. The toothpicks work great here to allow for consistently shaped puffs & easy handling! :-].
NOTE #2 (Added after 1st review] I made 1 chg to the orig recipe & now believe it was an error on my part as it left out a main source of flavor. I have corrected for that by adding back the pepperoni slices now in the ingredients & prep.