xiaoxl/recipe_data huggingface dataset:
Glorified Rice (Dessert-Salad)


Ingredients:
cooked white rice, crushed pineapple, sugar, miniature marshmallow, sugar, vanilla, maraschino cherry

Directions:
Mix rice, pineapple, sugar and marshmallows in a bowl., Whip cream with additional sugar and vanilla until stiff., Fold into rice mixture., Chill., Decorate with maraschino cherries or slices of fresh pineapple or strawberries., Serves 6-8.
Mini Chicken Kiev


Ingredients:
ground chicken, garlic powder, onion powder, parsley, flour, milk, parsley

Directions:
Mix chicken mince, garlic powder, onion powder, parsely and 1/3 cup breadcrumbs together in a bowl.
Seperate into a rough oval ball (2 in x 1 in x 1 in].
Poke a hole in the middle of the mix and add a teaspoon of garlic butter and cover up with the surrounding mix.
coat lightly in flour.
dip in milk and then breadcrumb parsely mix.
re-dip in milk and re-dip in breadcrumb parsely mix.
In a small pan or heat oil and shallow fry until golden.
Place mini kiev's in a Pre-heated 180 C oven for 10 minutes.
Take out of oven, dry excess oil with paper towel and serve!
Tuna Waldorf Salad


Ingredients:
Red Delicious apple, lemon juice, tuna, celery, walnuts, mayonnaise

Directions:
Sprinkle Lemon juice over apples right after chopping., Mix together rest of ingredients., Use more mayonnaise if you want a creamier filling., Use as a filling for sandwiches or puffs., Note: For sandwiches I like to use the courser grained breads., For puffs use shells as for cream puffs., Serve either at room temperature or chilled.
Fish Balls


Ingredients:
cod fish fillets, lemon juice, salt, pepper, puff pastry, olive oil, white wine vinegar, garlic, chili pepper, honey

Directions:
Cut fillet of cod into small cubes (I used a meat grinder, therefore it required an addition of flour].
Add the lemon juice, cream, salt and ground black pepper.
Gently form 25 small balls.
One layer of puff dough divided into 4 parts, each part to unroll and cut into thin strips (about 5 mm width].
Cover fish balls completely with strips of dough.
Slightly press strips to balls.
Fry balls in a plenty of oil 3-4 minutes (I baked balls in oven].
For sauce :
Mix olive oil with white wine vinegar, minced  garlic, a pod of hot pepper and honey.
Mac-N-Cheese Pizza
Category: main-dish
By MissaLissa

BEST...PIZZA...EVER!! This is the basic recipe. Add your favorite flavors to make it personal. Suggestions: Bacon, onion, avocado, tomato, havarti cheese, Gruyere cheese.

Ingredients:
cooking spray
1 (11 ounce) package refrigerated pizza crust
1 ½ cups elbow macaroni
¼ cup butter
1 tablespoon all-purpose flour
milk
¾ pound processed cheese (such as Velveeta®), cubed
½ cup shredded mozzarella cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a 10x15-inch baking sheet with cooking spray. Unroll pizza crust and place on the prepared baking pan. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Melt butter in a large saucepan over medium heat; cook and stir flour with butter until it has a slightly toasted fragrance, about 2 minutes. Whisk in milk and simmer until thickened, whisking constantly, 2 more minutes. Stir in processed cheese cubes. Let the cheese cubes melt, stirring often, to make a smooth cheese sauce. Spread about 3/4 cup of cheese sauce onto the pizza crust. Stir cooked macaroni into remaining cheese sauce in the saucepan and spoon the macaroni and cheese onto the crust in an even layer. Sprinkle top of pizza with mozzarella cheese. Bake in the preheated oven until the crust is lightly browned and the mozzarella cheese is golden brown, about 15 minutes.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 1 pizza

Calories: 411.2
Fat: 19.7 g
Saturated fat: 11.1 g
Carbohydrates: 39.3 g
Sugars: 7.4 g
Dietary fiber: 1.3 g
Protein: 18.5 g
Cholesterol: 56.3 mg
Sodium: 897.1 mg
C & H Basic Sugar Cookies Recipe


Ingredients:
sugar, butter, egg, pure vanilla extract, all-purpose flour, baking powder, salt

Directions:
In large bowl, beat sugar and butter until fluffy.
Beat in egg and vanilla.
Combine flour, baking powder and salt, stir into sugar mixture.
Form dough into flat disc on lightly floured surface; wrap in plastic wrapand chill in fridge for 1 hour.
Preheat oven to 350°F
On lightly floured board, roll out half of dough to 1/8 inch thick.
Using cookie cutters, cut out various shapes.
Place 1 inch apart on cookie sheet.
Sprinkle with extra sugar.
Bake 10 to 12 minutes until lightly browned. Cool on rack.
Variation: Can also use dough to make drop cookies, skip the time to chill the dough in this case.
Crab Tacos and Lime Cream


Ingredients:
lump crabmeat, diced tomatoes with green chilies, lime juice, cilantro, whole wheat tortillas, low-fat mayonnaise, lime juice, lime zest, lettuce

Directions:
Place the crab, tomatoes with chilis, taco seasoning, and lime juice in a sauce pan over low heat; bring to a gentle simmer until heated through.
Whisk together mayonnaise, lime juice, and zest, and toss with the greens.
Warm the tortillas gently in the microwave for 30 seconds.
Serve the crab on the tortillas with the greens on top.
Hominy Cheese Casserole


Ingredients:
yellow hominy, white hominy, Ro-Tel tomatoes, green chilies, cheddar cheese, ground cumin

Directions:
Preheat oven to 350 degrees F., Mix all ingredients except for the crushed corn chips., Pour into a 2-quart casserole and cover with the crushed chips., Bake at 350 degrees for 35 minutes.
Poor Man's Buttery Lobster


Ingredients:
water, vinegar, lemon pepper, butter

Directions:
Combine first four ingredients put in a large sauce pan., Bring to a boil., Reduce heat and simmer for 20 minutes., Drain liquid., Serve with melted butter.
Top Me Twice Cake


Ingredients:
flour, sugar, baking soda, salt, crushed pineapple, eggs, vanilla extract, brown sugar, flaked coconut, pecans, butter, sugar, vanilla extract

Directions:
BATTER: Preheat oven to 350 degrees F.
Grease the bottom only of a 9-inch square pan.
In a large bowl, combine flour, sugar, baking soda, and salt.
Add crushed pineapple, eggs, and vanilla extract; beat at lowest speed till blended, beat medium speed 2 minutes.
Pour into prepared pan.
In a small bowl, combine brown sugar, flaked coconut, and pecans to make the topping.
Sprinkle the top of the cake evenly with the topping.
Bake for 45 to 50 minutes.
Just before cake is done prepare the sauce.
Pour the sauce over warm cake.
Cool before serving.
SAUCE: In a small saucepan, melt butter.
Blend in cream, sugar, and vanilla extract.
Stuffed Mini Peppers


Ingredients:
ground pork, garlic, cream cheese, sweet bell pepper, tomato sauce

Directions:
Brown pork and veal over medium high heat.  Add minced garlic as meat is close to finished.  If very fatty, drain, then allow to cool.  Add the diced onion to the meat.
While this is going on, I prepare the peppers.  I slice on side off, trying to make a flat side they can lay on and create a bowl.  (I save the sliced pieces to use in other recipes.] Use a spoon to scoop out the seeds and "ribs" and rinse under cool water.
Mix the meat and cream cheese in a bowl while the meat is still warm.  (I think the consistency is right at about 6 ozs, but play with  it.]  Chill in the refrigerator  while you finish cleaning the peppers.
Fill each pepper bowl with the chilled meat/cream cheese mixture and arrange them in a baking dish.
Cook in 350 degree oven.  After 15 minutes, drizzle the tomato sauce over/around the peppers.  Peppers should be done after 30 minutes total.  Let cool for 5 minutes.
When serving, cut the stem end off and enjoy!
Zesty Italian-Style Crock Pot Roast


Ingredients:
paprika, cayenne pepper, garlic powder, oregano, basil

Directions:
in a small bowl, combine all seasonings, mixing well., pierce roast all over., rub in seasonings., place in crock pot, cover with lid., cook on low for 7 to 8 hours., serve on buns if desired.
Sauteed Chicken Breasts for Salads


Ingredients:
"boneless skinless chicken breasts"

Directions:
Pat chicken dry and season with salt and pepper.
Heat oil in large non-stick skillet over medium heat until shimmering.
Cook chicken until golden brown and cooked through, about 6 minutes per side.
Transfer to a plate and refrigerate until chilled, about 30 minutes, then cut into 1/2 inch dice.
Can be held in refrigerator up to 2 days.
Sunset Sangria


Ingredients:
lime peel, lime juice, sugar, nectarine

Directions:
In a 1-quart glass measuring cup, combine lime peel, lime juice and sugar; add water to equal 4 cups.  Stir to dissolve sugar.  Cover and refrigerate at least 2 hours.
To serve, place ice cubes in six 16-ounce glasses.  Add 2/3 cup of the lime juice mixture to each glass.  Add 1/2 cup of wine to each glass, being sure to pour it gently along the side of the glass to keep the colors of the limeade and the wine separated.  Thread a nectarine slice on regular or party skewers and add one skewer to each glass.  Serve immediately.
New York Style Pizza Dough


Ingredients:
flour, salt, sugar, instant yeast, water, olive oil

Directions:
Mix flour, salt, sugar, and yeast together in a mixing bowl.
Add water and stir until all flour has been incorporated.
Add oil.
Knead on low speed or by hand for 4-5 minutes.  The dough should be quite sticky.
Divide dough into two equal portions (for 2 12-inch pizzas], place in a plastic zip top bag.  Each portion should be approximately 8.5 ounces by weight.
Refrigerate 12-72 hours.
Before baking, let dough come to room temperature.
Place dough on a floured surface and stretch into a 12-14 inch round.
Add your favorite toppings.
Bake at 550 for about 6 minutes.
Air Fryer Fish Sticks
Category: seafood
By Soup Loving Nicole

Homemade fish sticks that are perfectly crisp on the outside, tender and flaky on the inside. This was my first attempt at making them in an air fryer, and the results were quite impressive. Dip in tarter or cocktail sauce.

Ingredients:
1 pound cod fillets
¼ cup all-purpose flour
1  egg
½ cup panko bread crumbs
¼ cup grated Parmesan cheese
1 tablespoon parsley flakes
1 teaspoon paprika
½ teaspoon black pepper
cooking spray

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Pat fish dry with paper towels and cut into 1x3-inch sticks. Place flour in a shallow dish. Beat egg in a separate shallow dish. Combine panko, Parmesan cheese, parsley, paprika, and pepper in a third shallow dish. Coat each fish stick in flour, then dip in beaten egg, and finally coat in seasoned panko mixture. Spray the basket of the air fryer with nonstick cooking spray. Arrange 1/2 the sticks in the basket, making sure none are touching. Spray the top of each stick with cooking spray. Cook in the preheated air fryer for 5 minutes. Flip fish sticks and cook an additional 5 minutes. Repeat with remaining fish sticks.

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

Calories: 200.4
Fat: 4.1 g
Saturated fat: 1.5 g
Carbohydrates: 16.5 g
Sugars: 0.2 g
Dietary fiber: 0.7 g
Protein: 26.3 g
Cholesterol: 92.5 mg
Sodium: 245 mg
Cuban-Style Yellow Rice
Category: side-dish
By Mombabe

Yellow rice is a staple in the Caribbean because of its beautiful color and flavor. Being Cuban, our household often served yellow rice. It's traditional to garnish yellow rice with pimentos, but I don't like them so I don't. Serve yellow rice with Cuban-style roast pork, or add cooked chicken pieces while cooking the rice to make Arroz con Pollo.

Ingredients:
4 cups long grain rice
8 cups water
1 small onion, minced
2 teaspoons salt
⅛ teaspoon annatto powder
⅛ teaspoon paprika
black pepper to taste
1 cup frozen peas, thawed
1 (4 ounce) jar sliced pimento peppers, for garnish

Directions:
Place the rice in a sieve and rinse under cold water until the water runs clear. Shake sieve to remove excess water from rice. Place rice in a large saucepan with a tightly fitting lid and add water. Stir in the onion, salt, annatto powder, paprika, and pepper. Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer. After cooking for 10 minutes, gently stir the peas into the rice. Cook until all the water is evaporated and the rice is tender, 15 to 20 minutes longer. Serve garnished with pimento slices.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 cups

Calories: 119.8
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 26.1 g
Sugars: 0.6 g
Dietary fiber: 0.8 g
Protein: 2.6 g
Sodium: 205.6 mg
Parsley and Parmesan Crusted Pork Tenderloin
Category: meat-and-poultry
By Leanne Cooke

An easy way to dress up pork for your family or for guests! Serve with egg noodles or rice.

Ingredients:
cooking spray
2 (12 ounce) pork tenderloins
½ cup bread crumbs
½ cup chopped fresh parsley
⅓ cup grated Parmesan cheese
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup Dijon mustard
2 cloves garlic, minced

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray. Arrange pork tenderloins in the baking dish. Mix together bread crumbs, parsley, Parmesan cheese, thyme, salt, and black pepper in a bowl; set aside. Stir mustard and garlic together in a bowl. Spread mustard mixture over the pork. Sprinkle the bread crumb mixture over the mustard coating. Bake pork in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Allow pork to rest for 5 minutes before slicing.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 252.2
Fat: 6.8 g
Saturated fat: 2.7 g
Carbohydrates: 14.3 g
Sugars: 1 g
Dietary fiber: 1 g
Protein: 31 g
Cholesterol: 79.4 mg
Sodium: 928.5 mg
Homemade Banana Chocolate Chip Muffins


Ingredients:
all-purpose flour, sugar, baking powder, salt, egg, milk, bananas

Directions:
Preheat oven to 400°F.
Measure first five dry ingredients into large bowl. Mix thoroughly and make a well in the center.
Beat egg until frothy. Mix in oil, milk and bananas. Pour into well. Stir only to moisten. Batter will be lumpy. Fill greased muffin tins 3/4 full.
Bake in preheated oven for 20-25 minutes.
Bennigan's Chicken Salad


Ingredients:
chicken breast, celery, mayonnaise, salt, black pepper, sugar, onion powder, lemon juice, crushed pineapple, alfalfa, pineapple

Directions:
Place chicken in a large bowl; add celery and mix.
Add remaining ingredients and mix well.  Keep refridgerated.  Serve in a pineapple boat - or your favorite croissant, bagel, pita, toast, etc.   Enjoy!
Braised Port Lamb Shanks


Ingredients:
fennel seed, black peppercorns, salt, lamb shanks, canola oil, onion, carrots, celery, leek, garlic, fresh rosemary, fresh thyme, butter, honey

Directions:
Mix the coriander, fennel, and peppercorns in a small frying pan. Toast on medium-high heat until aromatic and slightly darker, about 2 minutes. Using a mortar and pestle or a spice grinder, crush the spices. Add the salt. Rub each shank with the spice blend.
Preheat the oven to 325 degrees F.
Heat the oil in a large oven-proof skillet over medium-high heat. Add the shanks to the skillet. Cook until brown on all sides, about 5 minutes. Add the onion, carrots, celery, and leek. Saute over medium heat until the vegetables begin to soften, about 5 minutes. Add the port, veal stock, garlic, rosemary, and thyme to the skillet.
Cover the skillet with a lid or foil. Place the skillet in the oven and braise the lamb until tender, for 2 to 2 1/2 hours or until the meat falls off the bone. Remove the lamb shanks from the skillet and filter the sauce through a fine sieve over a stockpot. On medium heat, let the sauce reduce by 1/2, for about 15 minutes.
Meanwhile, in another skillet, melt the butter and add the lamb shank. Coat them with honey. Caramelize the shanks on all sides over medium heat on the stove for about 5 minutes, adding a ladle of the sauce. Keep warm.
Serve the lamb shanks with the sauce, buttered green beans and a parsnips mash or any other mash to taste.
Cook's Note:
Can be made 1 day ahead. Let the lamb cool then place in the refrigerator covered. Reheat in a 350 degrees F oven for 1/2 hour before serving.
Cucumber Slaw
Category: salad
By hargster

A new twist that is healthier than a basic slaw. This is easy and fast to make.

Ingredients:
2  cucumbers - quartered, seeded, and thinly sliced
2  carrots, shredded
¼  onion, grated
2 tablespoons white sugar
1 ½ teaspoons ground coriander
1 teaspoon kosher salt
½ teaspoon coarse ground black pepper
¼ cup apple cider vinegar

Directions:
Combine cucumbers, carrots, onion, sugar, coriander, salt, and black pepper together in a bowl; add vinegar and mix well.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 cups

Calories: 47.1
Fat: 0.3 g
Carbohydrates: 10.9 g
Sugars: 7.1 g
Dietary fiber: 1.5 g
Protein: 1 g
Sodium: 337 mg
Lebanese Inspired Tuna Salad


Ingredients:
tuna in olive oil, flat leaf parsley, thyme, green onions, tomatoes, lemon, olive oil, salt

Directions:
Squeeze out excess oil from the tuna.
Flake the tuna.
Add the salt, green or black olives, tomatoes, green onion, thyme, and parsley; mix.
Mix the olive oil with the juice from the lemon until somewhat thickened.
Pour this over the tuna and the other ingredients.
Blend it all with a fork.
Adjust seasonings if necessary.
Chill for at least an hour.
Creole Seasoning


Ingredients:
onion powder, garlic powder, celery seed, dried oregano, dried basil, dried thyme, black pepper, white pepper, cayenne pepper, paprika, sea salt, lime, zest of

Directions:
Mix all the ingredients in a bowl., Store in an airtight container no longer than 6 months.
Ww 2 Point Turkey Meatloaves


Ingredients:
ground turkey, Stove Top stuffing mix, egg substitute, water

Directions:
In a bowl mix stuffing mix, egg beaters and water and stir to miosten., Add turkey and mix well., Divide mixture amongst 12 pam sprayed muffin tins., Bake at 350 degrees for 35 minutes., Enjoy!
Brown Sugar Scones


Ingredients:
flour, cake flour, baking powder, baking soda, salt, dark brown sugar, cinnamon, unsalted butter, walnuts, golden raisin, buttermilk, half-and-half, heavy cream, white sugar

Directions:
Preheat oven to 400. Combine the flours, baking powder, baking soda, salt, sugar, and cinnamon. Work in butter until small clumps form.
Add walnuts, and raisins and toss to incorporate.
Pour the buttermilk into the center of the mixture and stir until dough is just cohesive.
Turn the dough out onto a lightly floured surface and bring together into a ball. Roll or pat the dough to a 1” thickness. Cut rounds using a 2” round biscuit cutter and transfer to parchment lined baking sheet.
Or, pat into a square and cut square scones.
Freeze for 15 minutes.
Brush scones with cream, and sprinkle with sugar.
Bake until they begin to brown, 20 to 22 minutes.  Remove from the oven and cool on a rack.
Lemon Chicken


Ingredients:
boneless skinless chicken breasts, black pepper, salt, light soy sauce, all-purpose flour, baking powder, egg, salt, water, white vinegar, granulated sugar, fresh lemon

Directions:
In a large mixing bowl, mix together gourmet powder (M. S. G.], pepper, salt and light soy sauce.
Add chicken and stir to coat well and let marinate for 1 hour.
BATTER MIX In a mixing bowl, mix together flour, baking powder, egg and water.
Dip marinated chicken into the flour mixture and coat well.
In a frying pan, WOK or deep fryer, using peanut oil, deep fry coated chicken at 400 F for 5 to 8 minutes or until golden brown on all sides.
When done, cut chicken into bite size pieces; set aside and keep warm.
SAUCE In a small saucepan, add vinegar, sugar, lemon extract, fresh lemon slices and yellow food coloring.
Cook over medium heat until boiled, stirring continuously.
Pour lemon sauce including lemon slices over chicken and serve immediately.
Thai-Style Fragrant Rice
Category: side-dish
By anonymous

This rice dish is quick and easy.

Ingredients:
1 ½ cups jasmine rice
1 ½ cups water
1 ½ cups thick coconut milk
2 teaspoons minced ginger
2 teaspoons soy sauce
1  plump lemongrass stalk, tender white inner bulb only, minced
15 leaves fresh curry leaves, chopped
15 leaves Thai basil, chopped

Directions:
Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soy sauce, lemongrass, and curry leaves in a saucepan and stir. Bring to a boil over medium heat; reduce heat to low and simmer uncovered until rice is tender,  about 10 minutes. Fold the basil into the rice. Serve immediately.

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

Calories: 437.8
Fat: 18.2 g
Saturated fat: 16 g
Carbohydrates: 62.7 g
Sugars: 0.1 g
Dietary fiber: 1.8 g
Protein: 7.4 g
Sodium: 163.6 mg
BLT Deviled Eggs
Category: appetizers-and-snacks
By shaunahaile

Bacon, tomatoes, and parsley add just a little twist to regular deviled eggs.

Ingredients:
6  eggs
3 slices bacon
¼ cup mayonnaise
2  cherry tomatoes, seeded and minced
1 tablespoon dried parsley
salt and freshly ground black pepper to taste

Directions:
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble bacon when cool enough to handle. Cut eggs in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in crumbled bacon, mayonnaise,  tomatoes, and parsley. Season with salt and pepper. Arrange egg white halves on a serving platter; spoon yolk mixture into egg whites. Refrigerate, covered, until ready to serve.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 12 deviled eggs

Calories: 81.7
Fat: 7.1 g
Saturated fat: 1.6 g
Carbohydrates: 0.6 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 4.1 g
Cholesterol: 97.2 mg
Sodium: 113.8 mg
Raspberry Habanero Jam  Beware Hot Stuff!


Ingredients:
raspberries, water, habanero, bottled lemon juice, granulated sugar

Directions:
Combine raspberries,  chili`s, pectin, water, and lemon juice in an 8-quart non-stick pan.
Bring to a boil over medium-high heat, stirring constantly.
Add sugar all at once.
Return mixture to a rolling boil, stirring constantly.
Boil hard for 1 minute.
Remove from heat.
Ladle hot jam into hot jars, leaving a 1/4-inch headspace.
Place lids and screw on bands fingertip-tight.
Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.
Let rest for 12-24 hours.
Label.