xiaoxl/recipe_data huggingface dataset:
Citrus Compote


Ingredients:
tangerines, oranges, grapefruit, lemon, lime, sugar, coconut

Directions:
Peel the tangerines, oranges and grapefruit, segment and half segments, removing seeds and then combine in large bowl.
Quarter lime and lemon and squeeze over fruit in bowl.
If desired sprinkle sugar or splenda over fruit. Toss.
Chill at least 1 hour before serving and garnish with coconut and almonds if desired.
Chocolate Chip Peanut Butter Cookies


Ingredients:
brown sugar, egg, water, baking soda, salt, chocolate chips

Directions:
HEAT oven to 375°F
BEAT peanut butter and brown sugar in large bowl with electric mixer until creamy. Beat in egg, water and almond extract until blended. Add flour, baking soda and salt. Beat until evenly moistened. Stir in chocolate chips. Drop by tablespoonfuls on cookie sheet. Flatten slightly in criss cross pattern with fork.
BAKE 8 to 10 minutes or until golden brown. Cool 1 minute on cookie sheet before moving to rack to cool completely.
Air Fryer Chicken Katsu with Homemade Katsu Sauce
Category: world-cuisine
By Soup Loving Nicole

Air-fried chicken katsu that is crispy on the outside, tender and juicy on the inside. The sauce is a little bit sweet, a little bit tangy, and complements the chicken perfectly. Serve over rice if desired.

Ingredients:
½ cup ketchup
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon sherry
2 teaspoons Worcestershire sauce
1 teaspoon minced garlic
1 pound boneless skinless chicken breast, sliced in half horizontally
1 pinch salt and ground black pepper to taste
2 large eggs, beaten
1 ½ cups panko bread crumbs
1  serving cooking spray

Directions:
Whisk ketchup, soy sauce, brown sugar, sherry, Worcestershire sauce, and garlic together in a bowl until sugar has dissolved. Set katsu sauce aside. Preheat an air fryer to 350 degrees F (175 degrees C). Meanwhile, lay chicken pieces on a clean work surface. Season with salt and pepper. Place beaten eggs in a flat dish. Pour bread crumbs into a second flat dish. Dredge chicken pieces in egg and then in bread crumbs. Repeat by dredging chicken in egg and then bread crumbs again, pressing down so that the bread crumbs stick to the chicken. Place chicken pieces in the basket of the pre-heated air fryer. Spray the tops with nonstick cooking spray. Air fry for 10 minutes. Flip chicken pieces over using a spatula and spray the tops with nonstick cooking spray. Cook for 8 minutes more. Transfer chicken to a cutting board and slice. Serve with katsu sauce.

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

Calories: 317.5
Fat: 6.7 g
Saturated fat: 1.9 g
Carbohydrates: 41.2 g
Sugars: 10.8 g
Dietary fiber: 0.2 g
Protein: 32 g
Cholesterol: 157.6 mg
Sodium: 1164.4 mg
Mary's Oat Bran Muffins


Ingredients:
oatmeal, flour, brown sugar, baking soda, salt, buttermilk, molasses

Directions:
Stir all ingredients together., Bake at 350* about 20 minutes or until they spring back to touch., NOTE: This batter can be stored in the fridge for up to 2 weeks.
Loukoumades
Category: world-cuisine
By JOANNA

Fried Greek honey puffs.

Ingredients:
2 (.25 ounce) packages active dry yeast
1 cup warm water
½ cup warm milk
¼ cup white sugar
1 teaspoon salt
⅓ cup butter, softened
3  eggs
4 cups all-purpose flour
½ cup honey
½ cup water
4 cups vegetable oil, or as needed
2 teaspoons ground cinnamon

Directions:
Sprinkle the yeast over the warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. In a large bowl, mix the warm milk, sugar, and salt, and mix to dissolve. Pour the yeast mixture into the milk mixture, and stir to combine. Beat in the butter, eggs, and flour until the mixture forms a smooth, soft dough. Cover the bowl, and let rise until doubled in bulk, about 30 minutes. Stir the dough well, cover, and let rise 30 more minutes. Mix honey and 1/2 cup of water in a saucepan, and bring to a boil over medium-high heat. Turn off the heat and let the honey syrup cool. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Oil should be about 2 inches deep. Place a large table or soup spoon in a glass of water near the batter. Scoop up about 2 tablespoons of dough per puff with the wet spoon, drop it into the wet palm of your hand, and roll it back into the spoon to create a round shape. Do not overhandle the puffy, soft dough. Drop the dough balls into the hot oil in batches, wetting the spoon each time you make a dough ball. Fry in the hot oil until golden brown on the bottom, and roll them over to cook the other side, 2 to 3 minutes per batch. Gently set the loukoumades aside to drain on paper towels. Place the loukoumades on a baking sheet, drizzle them with honey syrup, and sprinkle with cinnamon. Serve warm.

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 25 loukoumades

Calories: 167.1
Fat: 6.9 g
Saturated fat: 2.3 g
Carbohydrates: 23.5 g
Sugars: 7.9 g
Dietary fiber: 0.8 g
Protein: 3.2 g
Cholesterol: 29.2 mg
Sodium: 122.2 mg
Easy Salmon Burger Avocado Salad


Ingredients:
avocado, mayonnaise, spicy mustard, green onions, pepper

Directions:
Cook Burgers as directed., Mash Avocados., Add all other ingredients, mix, and enjoy!
Buckwheat Grissini with Real Butter (Gluten Free)
Category: appetizers-and-snacks
By Buckwheat Queen

Crunchy, thin breadsticks made with buckwheat flour and butter to give your appetizers or salads a new twist. Grissini are long, crunchy breadsticks from Torino, usually made with lard or oil. The butter lends a soft interior and a crunchy exterior while bursting with a creamy, buttery flavor. These are perfect for serving with prosciutto, olives, and your favorite cheeses, or just on their own. They are so easy to make. You can make them at the last minute but they also store well, so they can even be made a few days ahead of time. If there are leftovers, do not put them in an airtight container. Wrap them in a cloth or parchment paper for a day or two. The crunchier they are, the better.

Ingredients:
⅓ cup buckwheat flour
⅓ cup finely grated Parmigiano-Reggiano cheese
¼ cup gluten-free all-purpose flour
2 tablespoons butter, divided
1 tablespoon black sesame seeds
1 tablespoon fresh thyme leaves
3 tablespoons water, or more as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Mix buckwheat flour, Parmigiano-Reggiano cheese, gluten-free flour, and 1 1/2 tablespoon butter in a bowl with your hands until the mixture resembles small pebbles. Mix in sesame seeds and thyme. Add water, 1 tablespoon at a time, until the mixture pulls together into a soft dough. Divide dough into 6 portions. Let dough rest for 5 minutes. Roll each portion of dough into a long, thin stick about 6 to 7 inches long. Arrange side by side on the baking sheet. Brush remaining 1 1/2 teaspoon butter over dough. Bake in the preheated oven until completely browned, about 20 minutes. Cool completely before serving, about 10 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 6 grissini

Calories: 309.3
Fat: 18.8 g
Saturated fat: 10.1 g
Carbohydrates: 28.5 g
Sugars: 1.2 g
Dietary fiber: 4.4 g
Protein: 10.3 g
Cholesterol: 42.3 mg
Sodium: 288.6 mg
Ninety Minute Cinnamon Rolls
Category: bread
By GOOFYDEBBIE

Delicious cinnamon rolls made with a soft, quick rising dough.

Ingredients:
¾ cup milk
¼ cup margarine, softened
3 ¼ cups all-purpose flour
1 (.25 ounce) package instant yeast
¼ cup white sugar
½ teaspoon salt
¼ cup water
1  egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
½ cup margarine, softened
½ cup raisins  (Optional)

Directions:
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm. In a large mixing bowl, combine 2 1/4 cup flour, yeast, white sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 12 rolls

Calories: 347.4
Fat: 12.5 g
Saturated fat: 2.4 g
Carbohydrates: 54.9 g
Sugars: 27 g
Dietary fiber: 1.6 g
Protein: 5.1 g
Cholesterol: 16.7 mg
Sodium: 261.9 mg
Spring Seafood Stew


Ingredients:
olive oil, leek, garlic, dry white wine, medium shrimp, butter, plum tomatoes, fresh tarragon, fresh lemon rind, salt, black pepper

Directions:
Heat oil in a large Dutch oven coated with cooking spray over medium heat.
Add leek and garlic, cook 4 minutes or until tender, stirring occasionally.
Add wine and broth, bring to a simmer; stir in shrimp and scallops; bring to a boil.
Reduce heat, simmer 3 minutes or until shrimp and scallops are done.
Remove shrimp and scallops from pan with a slotted spoon, keep warm.
Bring broth mixture to a boil; cook 4 minutes; reduce heat to low Add butter, stirring constantly with a whisk.
Stir in chopped tomato and remaining ingredients.
Divide shrimp and scallops evenly among 4 soup bowls, spoon 3/4 cup broth mixture into each bowl.
Healthy Orange Marmalade Muffins


Ingredients:
whole wheat pastry flour, sugar, skim milk, orange marmalade, reduced fat margarine, light butter, vanilla extract, pecans, blueberries

Directions:
Place the flour, bran, sugar and baking powder in a large bowl, and stir to mix well. Set aside.
Place the milk, marmalade, margarine/butter, egg whites and vanilla in a small bowl and stir to mix well. Add the milk mixture to the flour mixture, and stir just until the dry ingredients are moistened. Fold in the pecans or blueberries, if desired.
Coat the bottoms only of muffin cups with non stick cooking spray (I just sprayed the whole thing.go wild!], and fill 3/4ths full with the batter. Bake at 350 for 15 minutes (I used frozen berries and it took a couple of minutes longer] or until a wooden toothpick comes out clean (I actually just lightly push the tops.if they bounce back they're done]. Be careful not to overbake.
Remove the tins from the oven, and allow to sit 5 minutes (yeah right]. Refrigerating any leftovers not eaten in 24 hours.
These are a Few of My Favorite Things' Spinach Salad for 2


Ingredients:
dried tart cherries, walnut halves, shallot, blood orange, honey, white sugar, water, white wine vinegar, extra virgin olive oil, rose water, ground cinnamon, kosher salt, cracked black pepper

Directions:
Prepare the vinaigrette by placing the honey (or sugar] and water in a non-reactive pan; bring to a boil. Boil until mixture is reduced by half.
Remove from heat and whisk in the vinegar, oil, orange blossom water, rose water and cinnamon.
Set aside to cool to room temperature. Season with salt and cracked black pepper, to taste.
Combine all the salad ingredients in a bowl and toss gently with the vinaigrette.
Arrange on two salad plates.
Serve with whole wheat pita bread or French baguette.
Air-Fried Pizza Egg Rolls
Category: appetizers-and-snacks
By thedailygourmet

East meets West in this fusion of pizza and egg rolls, plus they're easy enough to make for those midnight cravings.

Ingredients:
1 (8 ounce) package mozzarella cheese
1 (10 ounce) package egg roll wrappers
1 cup marinara sauce, divided
10 ounces mini pepperoni
2 tablespoons olive oil, or as needed
2 teaspoons Italian seasoning
1 teaspoon garlic salt

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Cut mozzarella cheese into 6-inch sticks. Place 1 egg roll wrapper on a flat surface, positioned to look like a diamond. Add 1 teaspoon marinara sauce, 1 mozzarella stick, and 2 tablespoons mini pepperoni to the bottom third of the egg roll wrapper. Roll up the bottom point over the filling, towards the center of the wrapper. Fold in the left side of the wrapper to cover the center. Fold in the right side of the wrapper to cover the left fold, like an envelope. Roll up the egg roll until just the top point is exposed. Brush some water on the top point and fold down. You may need to brush a bit more water over the edges to create a seal. Repeat for the remaining egg rolls. Brush olive oil over the tops. Sprinkle Italian seasoning and garlic salt over the tops. Brush some olive oil over the air fryer basket. Add egg rolls to the basket seam side-down, without letting them touch each other. Reduce the temperature to 360 degrees F (180 degrees C) and air fry for 8 minutes, flipping at the halfway point. Serve with remaining marinara sauce.

Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
Yields: 14 egg rolls

Calories: 231.1
Fat: 14.1 g
Saturated fat: 5 g
Carbohydrates: 14.7 g
Sugars: 1.8 g
Dietary fiber: 0.9 g
Protein: 10.7 g
Cholesterol: 33.4 mg
Sodium: 746.8 mg
Savory Puff Pastry Wrapped Pork Tenderloin


Ingredients:
puff pastry, apple, onion, herbs, Stove Top stuffing mix, garlic cloves, havarti cheese, butter, egg, water

Directions:
I seasoned with salt and pepper and quickly browned all sides of the tenderloin for a total of about 10 mins, remove and let cool.
Melt butter over medium heat and add apples, onions and garlic. Saute until tender, about another 10 mins, remove from heat and let cool.
Finely chop the package of herbs, add as much or as little as you prefer.
Add to the cooling apple mixture.
Prepare the stuffing according to the box and let cool.
Roll out the pastry on a floured surface to the size of your tenderloin with extra room on the sides to be able to fold and tuck pastry inches ( I tried to get mine to be 'rectangular' shape but ended up with something that looked more like an ameba lol].
Cut the tenderloin in half, lengthwise. (This is because a tenderloin is usually fatter at one end.].
Take one part of the tenderloin and flip it so that one fat end is meeting up with a skinny end, and place in the middle of the pastry. (I left mine a little 'butterflied'].
Top the tenderloin with the stuffing followed by the apple mixture and then if so desired the cheese of your choice.
Then just gently roll the tenderloin in the pastry, tucking in the ends while you roll.
Brush with a beaten egg with water all over the top and sides.
Place seam side down on a baking sheet.
Bake at 375 for 30-40 mins, or until golden brown.
Let cool for 10 mins and serve, ENJOY.
Note: I used one square of puff pastry per tenderloin, I had to make 2 to feed everyone :] But the mixtures will fill both tenderloins, so there is no need to double up.
Hummus


Ingredients:
chickpeas, garlic clove, salt, cayenne pepper, lemon juice, tahini, extra virgin olive oil, water

Directions:
Place all the ingredients into a food processor., Blend until smooth., Cover and refrigerate for 30 minutes to allow the flavors to meld.
French Toast With Maple Mascarpone


Ingredients:
French baguettes, eggs, half-and-half cream, honey, pure vanilla extract, butter, mascarpone cheese, maple syrup, frozen mixed berries

Directions:
To Make the French Toast:
Place cookie sheet in the oven and preheat to 275. Whisk the eggs, cream, vanilla and warmed honey together until well blended.
Melt the butter in a large saute pan. Add the baguette slices to the egg mixture and soak for 3 minutes on each side. cook slices in butter until brown and place on cookie sheet in the oven to keep warm.
To Make the Berry Mixture:
In a small saucepan add the Jam until melted. Next add the fruit until heated through.
To Make the Maple Mascarpone:
Stir Mascarpone until softened. Add maple Syrup until well blended.
To Assemble:
Place 2 slices of french toast on plate, drizzle with berry mixture and top with the Maple Mascarpone.
Ouzo Martini


Ingredients:
vodka, fresh lime juice, lime slices

Directions:
In a martini shaker, combine all ingredients with 1/2 cup of ice., Shake and strain into 2 chilled martini glasses., Garnish each glass with a slice of lime.
Old-Fashioned Homemade Hard Candy
Category: desserts
By Tami L. Smith

This is an old recipe from my childhood.  Many people have memories of cutting this candy with their mother's and grandmothers.  I have passed it on and am now posting here for all to share in this classic Christmas tradition!

Ingredients:
2 cups white sugar
1 cup water
¾ cup light corn syrup
½ teaspoon peppermint extract
1 drop red food coloring  (Optional)
⅛ cup confectioners' sugar

Directions:
In a heavy 2 quart saucepan, combine the sugar, water and corn syrup. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F), If sugar crystals form on sides of pan, wipe them off with a damp brush. Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into 2 well buttered 9 inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto a buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter. Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.

Yields: 1 1/4 pounds

Calories: 115.5
Carbohydrates: 30.2 g
Sugars: 24 g
Sodium: 8 mg
Cedar Plank-Smoked Salmon
Category: main-dish
By Bush Cook

Salmon is a delicate fish that does well when lightly smoked and gently seasoned. Cooking it on a plank over a live fire gives it a great smoky flavor while letting it hold its shape.

Ingredients:
½ cup unsalted butter
3 cloves garlic, peeled
3 sprigs fresh dill
1 teaspoon salt, or to taste
1 pound salmon filet
1 plank food-safe wood, such as untreated cedar or alder wood
1  lemon, thinly sliced
2 sprigs fresh dill, or more to taste

Directions:
Preheat the smoker to 250 degrees F (120 degrees C) according to manufacturer's instructions. Combine butter, garlic, 3 sprigs dill, and salt in a heat-proof dish. Place in the smoker until butter is melted and infused with flavor, at least 20 minutes. Remove from the smoker. Lay salmon on the plank of wood. Brush salmon with the flavored butter. Season with salt and pepper. Place in the smoker and close the door. Cook salmon until easily flaked with a fork, about 40 minutes. Check at 10-minute intervals and baste with butter. Serve garnished with lemon slices, remaining dill, and remaining flavored butter.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 335.5
Fat: 26.9 g
Saturated fat: 15.5 g
Carbohydrates: 3.8 g
Dietary fiber: 1.4 g
Protein: 21.5 g
Cholesterol: 109.7 mg
Sodium: 637.2 mg
Vanilla Cupcake
Category: desserts
By Hanatarou

A tasty little cupcake, which is easy to make.

Ingredients:
⅔ cup butter, softened
¾ cup superfine sugar
1 ½ cups self-rising flour
3  eggs
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups. In a large bowl, mix butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, blending well after each one. Stir in the vanilla and flour just until mixed. Spoon the batter into the prepared cups, dividing evenly. Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 dozen cupcakes

Calories: 213
Fat: 11.6 g
Saturated fat: 6.9 g
Carbohydrates: 24.2 g
Sugars: 12.7 g
Dietary fiber: 0.4 g
Protein: 3.2 g
Cholesterol: 73.6 mg
Sodium: 288.7 mg
Best Baked Slow Cooker Chicken


Ingredients:
whole chickens, seasoning salt, pepper, Tabasco sauce

Directions:
Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
Rinse the chicken and pat dry. Season the chicken with the season salt, pepper and Tabasco, and place in the slow cooker on top of the aluminum foil balls. There is no need to add water; it will make its own juices.
Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the pop up timer pops or the juices run clear.
**Please note: I have a big slow cooker and a seven pound chicken fits nicely in it. Please adjust cooking time if making a smaller bird.
Man Pleasin' Jambalaya


Ingredients:
chicken breast halves, chicken broth, long grain white rice, smoked sausage, green bell pepper, onion, carrots, celery, mushroom pieces, cayenne pepper

Directions:
Heat oil in a large soup pot over medium heat. Add onion and cook, stirring frequently until soft. Add the chicken and continue cooking and stirring so that it does not stick. When the chicken is browned, add the carrots, celery, mushrooms, bell pepper and sausage.
Pour in the broth, and bring to a boil. Add the rice, and season with cayenne, salt and pepper. Cover and cook over low heat for 20 minutes, until rice is tender and broth has been absorbed.
Chicken Bruschetta Bake


Ingredients:
all-purpose flour, salt, pepper, paprika, chicken breasts, ready-made bruschetta, green onion

Directions:
Preheat oven to 375°F Combine bread crumbs, flour, salt, pepper and paprika in a clean plastic bag (like Ziploc]. Place egg whites in a bowl and whisk in 2 tablespoons water. Coat each breast with egg mixture then shake in crumb mixture until evenly coated.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, until evening browned, about 3 minutes on each side.
Spread bruschetta evenly in a baking dish. Transfer browned chicken to dish. Bake for 20 minutes, until cooked through. Sprinkle with goat cheese and green onions and broil until cheese is softened, 2 to 3 minutes.
Better-for-you Egg Salad


Ingredients:
hard-boiled eggs, celery, onion, green pepper, fat-free mayonnaise, spicy brown mustard, table salt, black pepper

Directions:
Peel and rinse eggs., Discard two of the egg yolks., Chop remaining 4 whites and 2 yolks., Mix remaining ingredients., Refrigerate any leftovers, or chill.
Strawberry Cream Cheese Glaze


Ingredients:
cream cheese, confectioners' sugar, strawberry, water

Directions:
At high speed beat cream cheese and sugar until smooth.
Stir in mashed strawberries.
Add water (if needed] and continue until spreading consistency.
Golden Coconut Drops


Ingredients:
butter, sugar, egg, coconut, flour, vanilla

Directions:
Preheat oven to 400.
Grease cookie sheet.
Cream the butter and gradually add the sugar, beating until light and fluffy.
Add the eggs and mix well.
Stir in the coconut, flour, vanilla, and orange rind.
Drop by teaspoonfuls on the cookie sheet and bake for 10-15 minutes, or until golden.
Cool slightly before removing cookies from sheet.