xiaoxl/recipe_data huggingface dataset:
Coconut Chicken Fingers


Ingredients:
flour, salt, yogurt, garlic clove, lime zest, chicken breasts, cilantro

Directions:
1. Preheat oven to 400 F (200 C]. Line a rimmed baking sheet with parchment and set aside.
2. In a shallow dish, mix flour and salt. In another shallow dish, add shredded coconut. Set both aside.
3. In a small bowl, stir yogurt, Sriracha sauce, garlic and zest together. In a medium bowl, reserve half a cup (125 ml] of the mixture.
4. Dredge chicken in flour and toss to coat in reserved yogurt mixture. Dredge chicken in coconut, pressing to adhere. Place on prepared sheet. Bake 18 to 20 minutes, or until golden brown and cooked through (165 F or 70 C].
5. Stir cilantro into remaining small bowl of yogurt mixture and serve with chicken strips.
Tip: Make this dish a meal by serving it with rice or your favourite grain and some fresh steamed broccoli and carrots.
Big Woodie BBQ Rib Rub


Ingredients:
paprika, dry mustard, coarse black pepper, sea salt, kosher salt, sugar, celery seed, garlic powder, onion powder, cumin, dried sweet basil leaves, chili powder

Directions:
"Blend ingredients and store in an airtight jar."
Saffron Chili Chicken


Ingredients:
skinless chicken thighs, red capsicum, red onions, thyme, garlic cloves, saffron thread, sugar, cherry tomatoes, lemon, parsley

Directions:
Pre-heat oven to 175ºC.
Heat the oil in a fry pan and lightly brown chicken pieces. Place into a small casserole dish.
Cut capsicum and onion into large pieces, cook in fry pan for 2–3 minutes with thyme, chilli and garlic .
Add and saffron, stock and sugar, bring to the boil and pour over chicken. Sprinkle with cherry tomatoes and zest of lemon. Cover with lid or foil and bake for 45 minutes. Uncover and bake a further 15 minutes.
Sprinkle with the chopped parsley before serving over cooked pasta of your choice.
Tuscan Braised Pork Loin


Ingredients:
olive oil, onion, garlic cloves, bay leaves, dried basil, thyme, diced tomatoes, fresh rosemary, sage, parsley

Directions:
Season the roast with salt and pepper., Brown on all sides in Olive oil., Remove to a plate., Brown sausage meat., Saute onion and garlic with sausage., Add chicken stock, bay leaves, Basil, & thyme., Cook for 3 minutes., Add diced tomatoes., Place Roast in sauce., Add rosemary, sage, and parsley., hot pepper flakes  to taste., Bake at 350° F till an internal temp of 140° F is reached.
Lone Star Chicken Fried Steak


Ingredients:
flour, salt, pepper, eggs, half-and-half, milk, bacon grease, flour, milk

Directions:
Combine flour, salt and pepper in pie plate.
In another pie plate, combine eggs and milk.
Dredge meat in flour mixture, shaking off excess flour.
Dip steak into egg mixture and dredge again in flour.
Heat 1/2 inch oil in a heavy skillet.
Place steaks in skillet and fry until golden brown on both sides.
To make gravy, remove steaks to warm oven. (I use my toaster oven for this step].
Remove all leftover oil except for 6 T. and the brown bits.
Add flour to skillet.
Cook and stir until flour begins to brown.
Add hot milk and whisk until thickened.
Season with salt and pepper and pour over warm steaks.
Easy Italian Chicken II
Category: world-cuisine
By MARIONROWE

Chicken breasts marinated in Italian-style salad dressing, then baked! It is the easiest and most delicious meal ever and my husband thinks I slave all day to make it!

Ingredients:
6  skinless, boneless chicken breast halves
1 (16 ounce) bottle Italian-style salad dressing

Directions:
To Marinate: Pour salad dressing into a large, resealable plastic bag. Add chicken breasts, seal bag and shake to coat. Place in refrigerator for at least 1 hour or overnight (the longer you marinate, the more taste the chicken will absorb). Preheat oven to 350 degrees F (175 degrees C). Remove chicken from bag, discarding remaining marinade. Place chicken in a lightly greased 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear. Note: Turn chicken occasionally while baking.

Prep time: 5 mins
Cook time: 1 hr
Total time: 2 hrs 5 mins
Yields: 6 servings

Calories: 344.3
Fat: 22.4 g
Saturated fat: 3.7 g
Carbohydrates: 7.7 g
Sugars: 6.1 g
Protein: 27.5 g
Cholesterol: 68.4 mg
Sodium: 1296.1 mg
Afghan Meat Filled Pasta (Mantou)


Ingredients:
ground beef, lamb, onions, green bell pepper, garlic powder, ground coriander, salt, ground black pepper, cayenne, water, wonton wrappers, yogurt, garlic powder, salt, yellow onion, water, tomato sauce, ground coriander, salt, carrot, chickpeas, dried mint, fresh cilantro

Directions:
To Make the Yogurt Sauce:  Mix together the 1 cup yogurt, 1/2 teaspoons garlic powder and 1/4 teaspoons salt.
Chill until ready to serve.
To Make the Tomato Sauce:  Slice the 1/2 yellow onion and boil in a medium-size saucepan with the 1 1/2 cups water until tender.
Drain.
In a blender put the cooked onion slices, 8 oz. tomato sauce, 1 1/2 teaspoons oil, 1/2 teaspoons ground coriander and 1/2 teaspoons salt.
Puree.
Put into a medium-size saucepan.
Add the diced carrot and chickpeas and cook the tomato sauce until the carrots are tender.
To Make the Stuffed Pasta:  In a large frying pan cook the meat, 2 diced onions, green bell pepper, 1 Table. garlic powder, 1 Table. ground coriander, 2 teaspoons salt, 1/2 teaspoons ground black pepper and 1/4 teaspoons cayenne.
When browned, add 2 cups water and cook until the water evaporates.
Let cool somewhat.
Put 1 Table. of the meat mixture in the center of a won ton square (3 1/2 " x 3 1/2"].
Wet edges with water.
Pull 2 opposite corners together in center and firmly seal.
Do the same with the opposite corners, sealing all together.
Repeat with remaining filling and won ton wrappers until of it is all used up.
Oil a metal vegetable steamer and place the filled won tons on it.
Cover and steam 15-20 minutes.
To Serve:  Spread a thin layer of yogurt sauce on each plate.
Put stuffed pasta on each plate and drizzle a little yogurt over each.
Drizzle tomato sauce over each pasta.
Garnish with the dried mint leaves and chopped fresh cilantro.
Cheese Souffle in Tomatoes


Ingredients:
tomatoes, butter, plain flour, milk, eggs, cheese, parmesan cheese

Directions:
Cut top of tomatoes.
Scoop out flesh with spoon; reserve flesh for other use.
Drain tomatoes upside down on absorbent paper.
Melt butter in pan, add flour, cook stirring 1 minute.
Add milk gradually, stir over heat until mixture boils and thickens.
Remove from heat, stir in egg yolks, cheese and half the parmesan cheese.
Beat egg whites until soft peaks form, gently fold cheese between tomatoes, sprinkle top with remaining cheese.
Bake in moderate oven 10 minutes.
Tomatillo Sauce


Ingredients:
garlic, cilantro leaf

Directions:
Heat a cast iron skillet over high heat.
Grill tomatillos,jalapnos, onion and garlic in skillet, occasionally turning to toast all side, for about 5 minutes.
ingredients will blacken in places (this is a good thing].
Remove from skillet and put into a blender, add cilantro and puree until smooth.
Heat 1 vegetable oil in a deep saucepan over medium heat.
Pouyr puree into pan and cook, stirring constantly, until it darkens in color, about 5 minutes.
Add chicken stock, season with salt and pepper, and lower heat to medium low.
Cook, stirring occasionally, until sauce thickens, about 30 minutes.
Delicious Baked Ham


Ingredients:
ham steaks, brown sugar, pineapple rings

Directions:
Preheat oven to 375., Place ham steaks in a large square or rectangular casserole dish., Poke holes in the ham to allow juices to flow through., Sprinkle brown sugar on each ham steak and then flip to coat both sides., Pour orange juice over ham., Top with a pineapple ring., Bake for 45 minutes.
Ultimate Power Bar


Ingredients:
oats, raisins, sunflower seeds, toasted sesame seeds, wheat germ, flax seeds, cinnamon, salt, coconut, creamy peanut butter, honey, butter, chocolate chips

Directions:
In a large bowl, combine first eleven ingredients.
Stir in peanut butter, honey and melted butter.
Press mixture firmly into foil-lined 9x13 inch pan.
Bake in preheated 350 F oven for 15 minutes.
Remove from oven; sprinkle chocolate chips over bars.
Return to oven until chocolate is softened (about 2 minutes].
Spread chocolate evenly over bars. Cool slightly.
Refrigerate until firm (about 2 hours]
Cut into bars; wrap individually; store in refrigerator.
Beef and Broccoli Stir-Fry


Ingredients:
cornstarch, onion, garlic cloves, gingerroot, broccoli, hoisin sauce, oyster sauce, soy sauce, cornstarch, rice vinegar

Directions:
SAUCE: In bowl whisk together stock, hoisin, oyster and soy sauces, cornstarch, vinegar, sesame oil and chili paste.  Set aside.
Cut beef across the grain into thin strips.
Toss with cornstarch.
In wok or large deep skillet, heat 1 tbsp of the oil over high heat; stir-fry beef for 3 minutes or until browned but still pink inside.
Transfer to bowl.
Add remaining oil to wok; stir-fry onion, garlic and ginger for 1 minute.
Add broccoli and 1/2 cup water.
Cover and steam for about 3 minutes or until broccoli is tender-crisp.
Pour in sauce, stir-fry for 1 to 2 minutes or until sauce is thickened.
Stir in beef and any accumulated juices; stir-fry for 1 minute Serve with Chinese noodles or rice.
Cold Brew Coffee Buttercream


Ingredients:
coffee beans, water, brown sugar, cream of tartar, unsalted butter, vanilla

Directions:
Place your coarsely-ground coffee beans in a lidded container and add the 4 cups water, stirring to fully saturate the beans. Cover and keep in the fridge or just on the counter overnight, or at least 8 hours. Strain through a cheesecloth or a clean dish towel you don’t mind staining, and set the cold brew aside, discarding the used grounds.
Place your powdered egg whites (if using] in a small bowl and top off with the 14 tablespoons cold brew. Whisk gently but vigorously until you no longer see lumps. Pour into the bowl of your stand mixer and set aside.
Place the 1/2 cup cold brew into a large, deep saucepan and add the brown sugar. It is important that the saucepan be deep because brown sugar syrup tends to boil up higher than white sugar, and you don’t want to have to deal with a syrup spill, trust me! 	Set over medium heat, stirring occasionally. Use a pastry brush dipped in water to melt the sugar crystals that form on the sides of the pan. When the syrup begins to boil, reduce the heat to low and insert a candy thermometer into the syrup. Allow it to continue to boil while moving on to the next step.
Using the whisk attachment, whip the whites until frothy. Then, if using, sprinkle in the pinch of cream of tartar (this improves the strength of the meringue].
Keeping an eye on the temperature of the sugar syrup, increase the speed of the mixer to high to achieve stiff peaks. Ideally, you will time this to coincide with the sugar syrup reaching 240° F. If your whites reach stiff peaks before the sugar syrup reaches the correct temperature, reduce the mixer speed to the lowest setting and leave running until the syrup is ready.
When the syrup reaches 240° F, increase the mixer speed to the highest setting. Remove the saucepan from the heat and slowly pour the hot syrup down the side of the bowl into the egg whites, being very careful to avoid allowing the stream to hit the whisk and spatter. Pour slowly and steadily until all the syrup has been added, and continue beating the meringue until it becomes light and fluffy and holds its shape exactly when the beater is removed, roughly 3-5 minutes.
After this time, the meringue may still be hot—if so, place the bowl in the refrigerator (or freezer] for 10-15 minutes until it has cooled all the way through.
When the meringue has cooled, place the bowl back on the mixer, replacing the whisk with the paddle attachment. Begin mixing on low, and add the butter 1/4 cup (half a stick] at a time, beating well after each addition. Once the butter is added, increase the speed to medium and beat the buttercream until it becomes light and fluffy. It may look soupy or curdled shortly after all the butter is added—this is okay! Just keep on beating it and it will whip up into a light, fluffy cloud.
Add the vanilla additional grounds, if using, and beat on low speed until incorporated. Use straight away or keep in the refrigerator for up to 2 weeks in an airtight container, bringing to room temperature and beating until smooth to use.
Enjoy!
Chocolate Chip Bread I
Category: bread
By ENEERAY

This is a different kind of bread that the entire family can enjoy anytime of the day. It has plenty of chocolate chips and just a hint of cinnamon.

Ingredients:
¼ cup water
1 cup milk
1  egg
3 cups bread flour
3 tablespoons brown sugar
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 ½ teaspoons active dry yeast
2 tablespoons margarine, softened
¾ cup semisweet chocolate chips

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select 'Mix Bread' cycle or the setting that allows ingredients such as seeds or fruit to be folded into the dough; press Start. Add the chocolate chips at the signal, or about 5 minutes before the kneading cycle has finished. Remove loaf from pan to cool when bake cycle finishes.

Prep time: 10 mins
Cook time: 2 hrs 50 mins
Total time: 3 hrs
Yields: 1 - 2 pound loaf

Calories: 171.8
Fat: 5.1 g
Saturated fat: 2.1 g
Carbohydrates: 28.1 g
Sugars: 9.8 g
Dietary fiber: 1.2 g
Protein: 4.4 g
Cholesterol: 13.7 mg
Sodium: 189.4 mg
All American Apple Pie


Ingredients:
apples, cider vinegar, brown sugar, sugar, flour, salt, cinnamon, nutmeg, heavy cream, sugar

Directions:
Preheat oven to 425* and place oven rack in lowest position.
Place apples in large mixing bowl.  Toss with vinegar.  Mix together all dry ingredients and toss well into apples.
Roll one half of pastry into a 12" circle, and place in the bottom of a 9" pie pan.  Pour filling in, making sure filling is tightly packed and higher in the center.  Drizzle 2 T cream over the apples.  Roll second dough into 12" circle and place over filling.  Tuck the edges of the top crust under the bottom crust, and seal (crimp, pinch, etc.].  Cut slits in top to vent steam.  Bake at 425* for 30 minutes.  Remove from oven and brush with remaining heavy cream, and sprinkle with coarse sugar.  Return to oven and bake an additional 20-30 minutes, until golden brown and juices are thick and bubbly.  Cool 3-4 hours before cutting.
Variations:
Dutch Apple Pie–omit the second crust.  Crush 1 sleeve of buttery round crackers into heavy crumbs.  Mix with 1/4 cup sugar and 4 T softened butter, to form crumbles.  After 30 minutes baking, sprinkle the crumb mixture on top of filling and finish baking.
Beef Tips & Noodles


Ingredients:
salt, black pepper, flour, Worcestershire sauce, flour

Directions:
Sprinkle beef tips with salt and pepper.  Coat with flour.  Brown in heavy skillet over high heat in small amount of oil.
Reduce heat and add bouillon.  Add Worcestershire sauce.  Cover and simmer until beef tips are tender, about 1 hour.  If necessary, add add water or broth to maintain 2 C of broth at the end of cooking period.
Stir 2 Tbsp flour into small amount of water and add to broth.  Cook until thickened.
Cook noodles according to package directions; drain. Serve hot noodles covered with beef and gravy.
Orange and Almond Cake (Kosher)


Ingredients:
oranges, eggs, caster sugar, baking powder, margarine

Directions:
Oranges can be boiled for 2 hours and cooled or steamed in a steamer for 50 minutes and cooled.  This can be done before time.
Pre heat oven to 190 or Gas Mark 5 of 375 degrees.
Grease High sided cake pan (preferable moveable bottom] can use grease proof paper.
Break eggs into bowl and beat or blend.
Add Caster sigar to eggs, beat or blend.
Place oranges in egg and sugar mixture blend well till a smooth mixture with no orange pieces.
Add almond meal/ground almonds and baking powder.
Pour batter into cake pan, sprinle caster sugar on top.
Bake for 1-1 1/2 hours until golden.
Serve cool.  Cake can be frozen.
Cinco De Mayo Sangria


Ingredients:
blackberry, fuji apples, oranges, mandarin orange segments, pineapple tidbits, sugar, brandy

Directions:
Fill a large pitcher, 3 gallon pitcher, with ice and fruit., Pour sugar on top., Add the wines and liqours., Mottle the fruit with a potato masher to release the juices., Marinate from 3 to 9 days for fuller flavor!, Serve over ice, with seltzer, straight up!
Grilled German Potato Salad


Ingredients:
potatoes, mayonnaise, white vinegar, sugar, salt, dry mustard, fresh ground black pepper, celery, green onion

Directions:
Place potatoes in a pot of cold salted water and bring to a boil.
Cook until tender, peel and cube.
In a large bowl, combine mayonnaise, vinegar, sugar, salt, mustard and pepper.
Add potatoes, bacon, celery and onion and toss thoroughly.
Place mixture on a 18x13 inch piece of double thickness heavy duty aluminum foil and fold top and edges securely.
Grill over medium hot coals, 20 minutes turning once.
Salmon with Creamy Dill Sauce
Category: main-dish
By Good EatNZ

I served this with spaghetti. I tossed the hot, drained noodles with enough of the sauce to coat, plated the spaghetti, topped with the salmon and dressed the salmon with another dollop of the sauce, and garnished with a few more capers.

Ingredients:
1 (2 pound) salmon fillet
1 teaspoon lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 slices  lemon
¼ cup butter, cut into small chunks
⅓ cup sour cream
⅓ cup mayonnaise
¼ cup dry white wine
1 tablespoon capers
1 tablespoon finely chopped onion
1 tablespoon caper brine
1 teaspoon lemon juice
1 teaspoon prepared horseradish
¾ teaspoon dried dill weed
¼ teaspoon garlic salt
ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; grease the foil lightly. Place salmon fillet with skin side down on foil. Season salmon with lemon-pepper and onion salt; top with onion rings and lemon slices, dot with butter. Fold foil around salmon and seal tightly. Bake in preheated oven for 20 minutes. Unseal the foil and turn the oven's broiler on. Continue cooking the salmon under the broiler until the flesh flakes easily with a fork, 8 to 12 minutes. While the salmon bakes, stir sour cream, mayonnaise, white wine, capers, chopped onion, caper brine, lemon juice, horseradish, dill weed, garlic salt, and black pepper together in a bowl. Serve with the salmon.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 419.6
Fat: 29 g
Saturated fat: 9.9 g
Carbohydrates: 4.5 g
Sugars: 1 g
Dietary fiber: 1 g
Protein: 33.4 g
Cholesterol: 98 mg
Sodium: 694.7 mg
Yogurt Chocolate Chip Cookies
Category: desserts
By Kim Chin

This is an eggless chocolate chip cookie that is crisp with a terrific flavor; easy to make, too.

Ingredients:
½ cup packed brown sugar
½ cup white sugar
¼ cup margarine or butter
¼ cup shortening
½ cup plain nonfat yogurt
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 cups semisweet chocolate chips

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, cream together the brown sugar, white sugar, margarine and shortening until light and fluffy. Stir in yogurt and vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until incorporated, then mix in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 3 dozen

Calories: 115
Fat: 5.5 g
Saturated fat: 2.2 g
Carbohydrates: 16.6 g
Sugars: 11.1 g
Dietary fiber: 0.7 g
Protein: 1.2 g
Cholesterol: 0.1 mg
Sodium: 68.3 mg
Brie Stuffed Jacket Potatoes


Ingredients:
potatoes, salt, butter, chives

Directions:
Slice off the top of each potato and scoop out the flesh, leaving behind a potato skin jacket ready for filling.
Mix together potato flesh, Brie, salt, egg yolk and butter.
Beat until well mixed, and return mixture to potato skins.
Place upon a baking sheet, or preferably a baking stone.
Put into a 375-degree oven for 15 minutes, or until filling is golden brown.
Sprinkle with chopped chives.
Cookie Ice Cream-A-Rounds


Ingredients:
"ice cream"

Directions:
Heat oven to 350°F Shape cookie dough into 18 balls; place 3 inches apart on ungreased cookie sheets.
Bake 10 to 15 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
Cut nine 12x9-inch sheets of plastic wrap or waxed paper. Place chocolate chips in small shallow bowl.
For each sandwich, spoon about 1/4 cup ice cream onto bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Roll outer edge of ice cream in chocolate chips. Quickly wrap each sandwich in plastic wrap. Freeze 3 hours or until firm. For longer storage, place wrapped sandwiches in resealable freezer plastic bag. Let stand 10 minutes before serving.
Basil Scallops With Gluten Free Pasta


Ingredients:
bay scallop, fresh ground pepper, olive oil, Dijon mustard, fresh basil, dried basil, salt, vegetable broth, green onion, cornstarch

Directions:
Cook pasta acording to package directions.
Combine olive oil, Dijon mustard, basil & salt.  Set aside.
Chop green onions and basil.
Cook scallops in a skillet over medium-high heat.
Remove scallops from pan.  Cover to keep warm.
Add broth, green onions, and cornstarch to skillet.  Cook, stirring often, until it begins to thicken.
Add olive oil mixture.  Cook 15 seconds.
Add scallops and any juice.  Stir and cook until coated and hot.
Serve scallops and sauce over pasta.
Sprinkle on fresh parsley, if desired.
Chicken Scampi II
Category: meat-and-poultry
By CYNDEE1942

All the flavor and taste of shrimp scampi! Serve over rice or with spaghetti. Do not forget to serve with crusty rolls or bread to sop up the sauce! Enjoy!

Ingredients:
½ cup butter
¼ cup olive oil
1 teaspoon dried parsley
1 teaspoon dried basil
¼ teaspoon dried oregano
3 cloves garlic, minced
¾ teaspoon salt
1 tablespoon lemon juice
4  breast half, bone and skin removed (blank)s boneless chicken breast halves, sliced lengthwise into thirds

Directions:
In a large skillet, heat the butter and oil over medium high until the butter melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice. Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter can be added if needed.

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

Calories: 458.4
Fat: 38 g
Saturated fat: 16.8 g
Carbohydrates: 1.4 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 27.7 g
Cholesterol: 129.4 mg
Sodium: 677.5 mg
Peach-Amaretti Ice Cream


Ingredients:
"amaretti"

Directions:
Bring cream to simmer in medium saucepan.
Beat yolks and sugar until pale yellow.
Slowly beat hot cream into yolks.
Return to saucepan; stir over medium-low heat until mixture thickens, about 6 minutes (do not boil or mixture will curdle].
Strain through a fine sieve into a metal bowl.
Set bowl into a larger bowl filled with ice (or cover with plastic wrap directly on the surface of the custard and chill overnight].
Cool custard completely, stirring occasionally.
Puree peaches in processor until smooth.
Fold 2 cups puree and orange juice into custard.
Process according to ice cream maker’s manufacturer’s instructions, until almost set.
Add liqueur and amaretti and process until set.
Let ripen in freezer several hours before serving.