xiaoxl/recipe_data huggingface dataset:
Oven Fried Catfish


Ingredients:
catfish fillets, yellow cornmeal, cornstarch, salt, pepper

Directions:
Add the first 3 ingredients to a heavy duty zip-lock bag; seal, shake around to coat the fillets, and refrigerate for 30 minutes.
Take the fillets out of the bag; pat dry with paper towels and discard the marinade.
In a shallow dish such as a pie plate, combine the cornmeal, cornstarch, and salt/pepper.
Dredge the fillets in the cornmeal mixture.
Lightly coat the fillets with cooking spray.
Put the fillets on a baking sheet coated with cooking spray.
Bake in a 450° oven for 15 minutes or until the fish flakes easily.
Chinese Cashew Chicken


Ingredients:
fresh bean sprout, celery, green onion, butter, soy sauce, cashews, cooked rice

Directions:
Stove Top Directions:.
In a large pot, melt butter. Add soup, soy sauce and sesame oil. Stir well to combine.
Add bean sprouts, chicken, celery, onion, and mushrooms; mix well.
Cover and cook on medium heat, stirring occasionally for about 1 hour or until vegetables are tender.
Crock Pot Directions:.
Combine bean sprouts, chicken, soup, celery, onion, mushrooms, butter and soy sauce in a slow cooker; mix well.
Cover; cook on Low for 4 to 6 hours.
Stir in cashews just before serving. Serve over rice and sprinkle with crisp rice noodles.
Cajun-Spiced Popcorn
Category: appetizers-and-snacks
By Rhiannone

Popcorn is roasted with butter and a blend of spices to make an addictive snack. I make this for watching movies or even sports.

Ingredients:
20 cups popped popcorn
½ cup butter or margarine, melted
2 teaspoons paprika
2 teaspoons lemon pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon cayenne pepper

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place the popped popcorn in a large roasting pan. In a small bowl, stir together the melted butter, paprika, lemon pepper, salt, garlic powder, onion powder, and cayenne pepper. Pour over the popcorn and stir until it is somewhat evenly coated. Bake for 15 minutes, stirring every 5 minutes. Remove from the oven and cool completely. Serve immediately, or store in an airtight container for later.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 20 servings

Calories: 106.6
Fat: 9.4 g
Saturated fat: 3.7 g
Carbohydrates: 5.3 g
Sugars: 0.2 g
Dietary fiber: 1 g
Protein: 0.9 g
Cholesterol: 12.2 mg
Sodium: 311.7 mg
Mom's Exotic Chicken Salad


Ingredients:
celery, seedless grapes, sliced water chestnuts, mayonnaise, soy sauce, curry powder, lemon juice, pineapple tidbits

Directions:
In a large bowl, combine salad ingredients (chicken through almonds.].
In a small bowl, mix dressing ingredients.
Pour dressing over salad ingredients and mix well.
Garnish with pineapple tidbits.
Serve plain, as sandwiches, or on top of a bed of lettuce.
Green Chile and Corn Layered Dip


Ingredients:
cream cheese, mayonnaise, chili powder, ground cumin, whole kernel corn, green chilies, fresh chili peppers, onion, cheddar cheese, monterey jack cheese

Directions:
"In mixing bowl, combine cream cheese, mayonnaise, chili powder and cumin. Beat till combined, set aside. Combine drained corn and green chilies.   In 8 x 8" pan, spread refried beans evenly over the bottom.  Layer cream cheese mixture over beans then top with the corn and chilies, onion and cheese.  Cover tightly and refrigerate till serving time.  Serve with tortilla chips."
Ooey Gooey Brownies


Ingredients:
unsalted butter, white sugar, vanilla extract, eggs, all-purpose flour, salt, walnuts

Directions:
Preheat oven to 350 degrees F butter 9x13 pan.
In a saucepan over medium heat melt the butter. Stir in the sugar until dissolved. Remove mixture from heat and.
beat in the eggs one at a time mixing well after each addition.
Stir in the vanilla.
Sift the flour, cocoa and salt together.
Add the flour mixture to the butter mixture, mixing until combined.
Stir in the walnuts.
Spread the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C] for 30-40 minutes. Do not overbake!
Easy Indian-Style Chicken
Category: world-cuisine
By Ania

This is an easy and authentic-tasting Indian dish that the entire family will love! Tastes great with plain basmati rice topped with a couple tablespoons of yogurt (especially if you made the chicken spicy!)

Ingredients:
2 tablespoons vegetable oil
1 teaspoon cumin seed
1  onion, finely chopped
¼ cup tomato paste
¼ cup water
1 pound skinless, boneless chicken breast halves - cubed
½ (14 ounce) can coconut milk
½ teaspoon brown sugar
½ teaspoon hot chile paste  (Optional)
1 pinch cayenne pepper  (Optional)
¾ teaspoon ground turmeric
salt and pepper to taste
½ cup chopped cilantro

Directions:
Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds, and fry for a few minutes until they become fragrant and begin to pop. Stir in chopped onion, and cook until the onion has softened and turned translucent, 3 to 4 minutes. Stir together tomato paste and water, and pour into skillet. Stir in chicken, and cook until it has firmed and turned white, about 5 minutes. Add coconut milk, brown sugar, chile paste, cayenne pepper, turmeric, salt, and pepper. Bring mixture to a simmer, then reduce heat to medium-low, cover, and continue to simmer until the chicken is tender and no longer pink in the center, about 15 minutes. Sprinkle with chopped cilantro before serving.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 316.4
Fat: 20 g
Saturated fat: 11.1 g
Carbohydrates: 11.4 g
Sugars: 5.2 g
Dietary fiber: 2.5 g
Protein: 24.6 g
Cholesterol: 58.6 mg
Sodium: 195.7 mg
Sizzling Ponzu Fajitas


Ingredients:
beef flank steak, lime, flour tortilla, fresh cilantro, green pepper, onion

Directions:
Combine flank steak, ponzu and lime juice in a large plastic bag, seal well and turn over several times to blend, refrigerate for at least one hour or overnight.
Grill steak to desired doneness. Slice and serve with tortillas and Peppers N Onions.
For Peppers N Onions: Cut 1 large red pepper, 1 large green pepper and 1 onion in 1/4 inch thick strips.
Saute vegetables in 1 tablespoons cooking oil with 2 cloves of crushed garlic in a large skillet over high heat 4 minutes or until tender.
Garnish with cilantro.
Snow Cap Shooter


Ingredients:
"Baileys Irish Cream"

Directions:
Layer tequila first and then the Bailey's in a shot glass., Enjoy the drink.
Beef Tagine


Ingredients:
kosher salt, ras el hanout spice mix, kohlrabi, carrot, olive oil, garlic, tomato paste, ginger, saffron, fresh cilantro, dates, dates, golden raisin

Directions:
In a large bowl, combine beef, salt, and ras el hanout. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
In a cast iron pan, heat olive oil to medium heat. Add add garlic and ginger and stir continuously for no more than a minute, until they become fragrant. Stir in tomato paste and stir continuously for another 3 minutes, until the paste changes color. Working in batches, add beef and cook only until browned on all sides. Set aside as the beef is browned, and continue until all the beef is cooked.
Soak raisins in enough water to cover completely. Drain water after 30 minutes.
Combine beef stock, kohlrabi, carrots, date paste, and beef in a ceramic casserole pan. Cover with foil and cook in oven for 1 hour.
If not using a tagine, add whole dates to the casserole pan and cook for another 30 minutes, or until beef is tender.
If using a tagine, place diffuser and tagine on the stove and raise heat to medium-low. Add whole dates to the casserole pan, and remove from oven. Working in batches, transfer some of the contents to the tagine. Heat with the lid on for another 30 minutes or until the beef is tender. Repeat as needed until done.
Stir in soaked raisins.
Garnish with cilantro and serve with flatbread or couscous.
Pecan-Stuffed Mushrooms


Ingredients:
cremini mushrooms, baby portabella mushrooms, unsalted butter, garlic clove, fresh oregano, fresh sage, pecans, salt, black pepper, heavy cream

Directions:
Preheat oven to 400 degrees and with 1 tablespoons of the butter, lightly butter a 13 x 9 inch shallow baking dish.
Trim the ends from mushrooms stems and carefully separate the caps and steps, reserving both.
Place the caps, stemmed sides up in the prepared dish.
Melt remaining butter in a heavy skillet over moderate heat, finely shop the stems and add to melted butter along with the minced garlic and oregano or sage; cook, stirring frequently, until lightly browned, about 5 minutes.
Stir in the pecans, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring frequently for 1 minute; slowly add in 1/3 cup cream and bring to a gentle simmer, remove from heat.
Sprinkle the inside of the mushrooms caps with remaining salt and pepper, divide the filling among caps, drizzle with remaining 2/3 cup cream and bake until filling is browned and mushrooms caps are tender, about 30 minutes.
If desired, stuff mushrooms and reserve the 2/3 cup cream, cover dish and place in refrigerator for up to 24 hours.  Remove from refrigerator and allow to sit at room temperature for 30 to 45 minutes, drizzle with cream and bake as directed above.
Serve warm drizzled with pan juices.
Mash Aloo (Indian Mashed Potatoes)


Ingredients:
potatoes, milk, butter, salt, pepper, hot green chili pepper, garam masala, cayenne, lemon juice

Directions:
Boil the potatoes with water to cover.  When tender (after about 15-20 minutes] drain and mash them with the back of a fork or a potato masher.
Add the hot milk and butter and beat with a whisk or a fork, add more milk if needed for desired consistency.
Add the remaining ingredients and mix well.
Serve immediately.
Low Carb Root Beer Float


Ingredients:
"heavy cream"

Directions:
Add the ice to this if desired then blend it or don't depending on how you want it.
It actually is a good substitute!
Note this is also called a farmer's soda.
Blueberry Oatmeal Pancakes
Category: breakfast-and-brunch
By TheLadyBrianna

I'm trying to eat less flour, but I also insist that my meals be tasty. After trying dozens of other people's recipes, I took ideas from all of them to create this. It's probably the most delicious thing I've ever had! By substituting out the eggs, it's easy to turn this into a vegan meal as well. Try a bite before topping with syrup, it's decadently yummy as-is! I make 'silver dollar' pancakes to take as snacks to potlucks.

Ingredients:
2 cups rolled oats
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon salt
2  eggs
⅓ cup honey
¼ cup almond milk
1 tablespoon coconut oil, or as desired
1 teaspoon vanilla extract
1 cup blueberries
1 teaspoon coconut oil, or as needed

Directions:
Process oats in a blender or food processor until the consistency of flour. Combine ground oats, cinnamon, baking powder, and salt in a bowl. Whisk eggs, honey, almond milk, 1 tablespoon coconut oil, and vanilla extract together in a separate bowl. Stir oat mixture into egg mixture until batter is well mixed; fold in blueberries. Heat 1 teaspoon coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

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

Calories: 344.6
Fat: 10.1 g
Saturated fat: 5.4 g
Carbohydrates: 57.4 g
Sugars: 28 g
Dietary fiber: 5.4 g
Protein: 8.9 g
Cholesterol: 93 mg
Sodium: 400.7 mg
Yummy Stuffed Baguette Appetizer


Ingredients:
baguette, cream cheese, garlic cloves, olive oil, pistachio nut, Italian parsley, thyme leaves, fresh ground pepper, salt

Directions:
To prepare, cut off ends of baguette.  hollow out middle with spoon (if you cannot get to the middle, cut in half and hollow out].
Mix all ingredients together.
stuff baquette.
Wrap in saran wrap and chill until set up to 2 days.
Cut in slices and serve.  Cut as you would a cheesecake with a clean knife after each slice.
Quick and Healthy Chicken Enchiladas


Ingredients:
onion, part-skim ricotta cheese, plain low-fat yogurt, low-fat cheddar cheese, part-skim mozzarella cheese, corn tortillas

Directions:
Preheat oven to 375ºF.
Mix first six ingredients and set aside.
Spray a 9x13-inch baking dish with non-stick cooking spray.
Pour 1/2 can of enchilada sauce in bottom of pan.
Follow either method below for layered or rolled.
Bake for 20 to 30 minutes or until heated thoroughly.
ROLLED METHOD:
Place about 1/3 to 1/2 cup of filling on each tortilla and roll to enclose (cracks in tortillas are not as noticeable after cooking].
Place seam side down in baking dish.
Top with remaining sauce.
LAYERED METHOD:
Follow this order; 1/3 of the tortillas, 1/2 of the filling, 1/3 tortillas, 1 can of sauce, remainder of filling, remainder of tortillas, remainder of sauce.
Avocado Salad With Black Olive Dressing


Ingredients:
extra virgin olive oil, kalamata olive, garlic clove, honey, avocado, red onion, romaine lettuce, sugar

Directions:
In a small bowl, whisk together orange juice, olive oil, olives, garlic, and sugar.
Season with salt and pepper. In a bowl, combine avocados and onions.   Pour the olive dressing over the avocado mixture and toss lightly.
Serve on a bed of sliced romaine.
Arrowroot Biscuits
Category: desserts
By Anne Paisley

These do not spread in baking.

Ingredients:
¼ cup butter, softened
½ cup white sugar
1  egg
½ teaspoon vanilla extract
1 cup all-purpose flour
½ cup arrowroot flour
½ teaspoon baking powder
¼ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper. Beat butter and sugar just until smooth. Beat in egg and vanilla. Combine flour, arrowroot flour, baking powder, and salt. Add to butter mixture and mix well. Divide dough in half. On a lightly floured surface, roll half the dough out 1/8 inch thick. Cut into 2 1/2-inch rounds. Transfer rounds to prepared baking sheet; prick with fork. Repeat with remaining dough. Bake in preheated oven until edges are golden brown, 8 to 10 minutes. Allow a bit more baking time if rolled thicker.

Prep time: 50 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 3 1/2 dozen

Calories: 86.5
Fat: 2.9 g
Saturated fat: 1.7 g
Carbohydrates: 14.1 g
Sugars: 5.6 g
Dietary fiber: 0.3 g
Protein: 1.1 g
Cholesterol: 17.1 mg
Sodium: 68.1 mg
Latin Stuffed Bell Peppers


Ingredients:
green bell peppers, long grain rice, diced tomatoes with green chilies, garlic clove, onion, lean ground beef

Directions:
Preheat oven to 400°F Cover a baking tray or cookie sheet with aluminum foil.
Rinse bell peppers. Cut off the tops and remove the seeds and membranes to create a hollow inside. If necessary, trim off some of the bottom in order to get the hollowed bell peppers to sit upright on the cookie sheet.
Place the bell peppers upside down (bottom facing up and the open top facing downward] on the baking tray. Put the tray inside the oven for 30 minutes.
In the mean time, finely chop the garlic clove and medium onion. cook the rice with the liquid from the can of diced tomatoes, some water, the chopped garlic, and half the chopped onion. Remember that you won't need a lot of water because the liquid from the can of diced tomatoes will contribute to the cooking liquid. Remove the rice from heat after it is done cooking.
In another pan, cook the ground beef with the fajita seasoning (as directed on the fajita seasoning pkg]. Before finishing the ground beef, add the remaining half of the chopped onion and can of drained diced tomatoes to the meat. Finish cooking the meat with the onion & tomato and then remove the meat from the heat.
Take the bell peppers out of the oven after 30 minutes and reduce the oven temperature to 350°F.
Carefully turn the bell peppers right side up so that the open tops are facing up.
Put about 3 tablespoons of the cooked rice mixture in the bottom of each bell pepper and smooth the rice layer down. Put another 2-3 tablespoons of the beef mixture in each of the peppers. sprinkle cheese on top of each. Repeat the layering process once more so that the peppers are stuffed and topped with cheese.
Place the baking tray with the bell peppers in the oven once more. Cook the peppers for another 15 minutes-- the cheese is bubbling and melted.
Remove the baking tray from the oven. Plate the stuffed bell peppers and enjoy!
BOUILLABAISSE À La MARSEILLAISE


Ingredients:
olive oil, fennel, leeks, red onions, garlic cloves, plum tomatoes, tomato paste, thyme, dill, saffron thread, cayenne pepper, dry white wine, boiling water, parsley, bay leaf, sea salt, black pepper, lobsters

Directions:
In a large pot over medium heat, add oil and when hot, throw in fennel, leeks, onions and garlic; stir and cook for 5 minutes. Add tomatoes, tomato paste, orange peels, thyme, dill, saffron and cayenne pepper; stir well and cook for 2 minutes. Pour in white wine and scrape the bottom of the pot; cook for 5 minutes.
Pour in boiling water and add fish heads/carcass/shrimp shells, add parsley, bay leaf, sea salt and freshly ground black pepper; bring to a full boil; cook for 5 minutes. Reduce heat to medium-low and simmer for 45 minutes.
Remove fish heads, bones and shells; discard. Remove sprigs of thyme as well. Using a hand blender, purée the mixture until smooth. Strain the mixture through a fine sieve over a large pot.
Bring heat to medium-high and broth starts to boil, add firmer fish first before adding the others. When they are all cooked, transfer them to a serving plate. Add shellfish starting with the ones that take the longest to cook. Transfer shellfish to the serving plate along with the fish and transfer broth to a soup tureen.
In shallow bowls, place a mix of fish and shellfish, ladle the broth and serve with crusty bread. To add a nice finishing touch, place fennel fronds on top. Make 6-8 servings.
NOTE: If not using fresh fish, use 4 cups clam juice and 6 cups water BUT no salt.
Langues de Chat
Category: world-cuisine
By MBMCD

These cookies are called 'cat's tongues'. They are easy to make. This is a French recipe, but it has already been converted to conventional measurements.

Ingredients:
9 tablespoons butter, softened
½ cup white sugar
2 tablespoons white sugar
3  egg whites
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
6 (1 ounce) squares semisweet chocolate, melted

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease baking sheets. In a medium bowl, cream together butter and 1/2 cup plus 2 tablespoons sugar until smooth. Beat in the egg whites one at a time until batter is light and fluffy. Stir in the vanilla. Mix in the flour just until blended. Dough will be a little stiff. Using a cookie press or a pastry bag with a medium star tip, press dough onto prepared baking sheet into 3-inch lengths, like a ladyfinger. Bake cookies in preheated oven until straw-colored, about 10 minutes. Cool on wire rack. When cookies are cool, dip one end of each cookie in melted chocolate and place on wax paper until chocolate hardens. Store in a cool place.

Prep time: 35 mins
Cook time: 10 mins
Total time: 1 hr 10 mins
Yields: 6 dozen

Calories: 83
Fat: 4.4 g
Saturated fat: 2.7 g
Carbohydrates: 10.2 g
Sugars: 5.9 g
Dietary fiber: 0.5 g
Protein: 1.2 g
Cholesterol: 7.6 mg
Sodium: 25.2 mg
Original Pound Cake


Ingredients:
sugar, flour, salt, baking soda, butter, eggs, vanilla extract

Directions:
Combine all ingredients in a large mixer bowl until smooth about 5 or 6 minutes. Add eggs , one at a time while you mix.
Pour into well buttered Bundt pan, or you can use a bread loaf pan.
Bake at 325 for 60 minutes, or until cake tests done.
Ginger and Toffee Self Saucing Pudding


Ingredients:
flour, baking powder, ground ginger, soft brown sugar, white sugar, butter, golden syrup, milk, soft brown sugar, white sugar, golden syrup, ground ginger, boiling water

Directions:
Combine the flour, baking powder, ground ginger and sugars in a large bowl.
Melt butter with golden syrup.
Pour into dry ingredients with the milk and mix.
Place in greased oven-proof dish that is quite deep, (I use a small lasagne dish] Put sauce ingredients in a bowl.
As you add the boiling water, stir until ingredients are mostly dissolved, then pour over the batter mixture.
Bake for 45 minutes at 180C degrees.
Nice served with vanilla ice cream and a dollop of whipped cream.
Ultimate Chicken Quesadilla


Ingredients:
boneless skinless chicken breast, flour tortillas, monterey jack and cheddar cheese blend

Directions:
Spray large skillet with cooking spray; heat over medium heat. Add chicken and undrained tomatoes; cook 10 minutes or until chicken pieces are no longer pink in centers and liquid has evaporated, stirring frequently.
Spread chicken mixture evenly onto bottom half of each tortilla to within 1 inch of edge. Sprinkle 1/2 cup cheese over chicken mixture on each tortilla. Fold each tortilla in half to cover filling.
Clean skillet. Spray with additional cooking spray; heat over medium-high heat. Cook quesadillas 3 minutes on each side or until golden brown on both sides. Cut into wedges to serve.
Sweet and Sour Cabbage


Ingredients:
head of cabbage, bacon, brown sugar, flour, water, vinegar, salt, black pepper, onion

Directions:
add shredded cabbage to boiling water, cover and boil about 15 minutes until crisp tender, drain.
fry bacon until crisp, crumble and reserve 1 tbsp drippings.
stir in brown sugar, water, salt pepper and onion.
cook until thick, add to cabbage and stir in bacon.
Szechuan Eggplant and Veggie Stir-Fry


Ingredients:
eggplants, broccoli florets, cauliflower florets, onion, cornstarch, black pepper, extra virgin olive oil, shallot, green chilies, unsalted peanuts

Directions:
Sprinkle the eggplant slices with a couple tablespoons of salt and let rest 15 minutes.  Rinse pieces in lukewarm water.
Add black pepper and cornstarch to eggplant and toss together to coat the eggplant.
Heat 2 tbsp oil in a skillet, and add the eggplant until they get soft and brownish (approx 10 minutes].  Remove from heat and set aside. (You may need to do this in batches depending on the size of your skillet.].
Steam broccoli, red pepper, onions, and cauliflower until slightly al dente.
While the veggies are steaming, heat 1 tbsp oil in skillet and add shallots and green chilies.  Cook for a couple minutes, then add Szechuan sauce.
Add the eggplant and the veggies, and cook through, 5-10 minutes.  Garnish with chopped peanuts.
Asian/Tex-Mex Breakfast


Ingredients:
yukon gold potatoes, eggs, curry powder, salt, black pepper, green onion, onion, flour, cornstarch, onion, flour, egg, sour cream, sriracha sauce

Directions:
Boil the potatoes for approximately 6-12 minutes (or until soft]. Meanwhile, slice the green onions/cilantro and prep the crispy onions.
To prep the crispy onions; slice the onion very thinly (if you have a mandolin, I would reccomend using it] and coat with flour. Heat a small pan filled with the one cup of oil. Add the floured onion slices and cook until they possess a deep brown color.
Meanwhile; heat a large pan with the 1-3 cups oil for the begedil.
Remove the cooked potatoes fro the water once done, and place in a large mixing bowl. Smash until it holds the consistancy of mashed potatoes (chunks may be left in]. Add the remaining ingredients from the "Begedil" section above, and stir until the potatoes have a slightly creamy texture.
Drop spoonfuls of the begedil into the hot oil pan and fry until golden-brown on either side.
Cook the eggs to your liking (over easy goes best, but if your particularly abject to such a prospect than any way but scrambled will do].
Top with a decent dollop of sour cream and sriracha (as much as you desire].
Brussels Sprouts and Carrots


Ingredients:
onions, garlic cloves, Brussels sprout, carrot, dried thyme, water, red bell pepper

Directions:
Pam a skillet.
Cook the  onions and garlic in a skillet over medium heat until softened.
Add the sprouts, carrot, thyme and water to this and cook until water has evaporated.
Then add the bell pepper, salt, and pepper, and saute an additional minute.