xiaoxl/recipe_data huggingface dataset:
Angel Biscuits


Ingredients:
self-rising flour, skim milk

Directions:
Preheat oven to 400 degrees., Mix ingredients together., Spray 6 muffin tins with nonstick cooking spray and fill with batter., Bake for 12 minutes or until golden brown.
Peanut Butter Brownie Trifle


Ingredients:
vanilla instant pudding mix, milk, creamy peanut butter, vanilla extract

Directions:
Line a 13"x9"x2" pan with a large sheet of aluminum foil, allowing foil to extend 2" out of both ends of dish.
Prepare brownie mix according to package directions, using packets included in package.
Bake according to package directions in prepared pan.
Cool completely.
Lift foil out of pan.
Invert brownies onto cutting board; remove foil.
Cut brownies into 3/4" pieces, using a sharp knife.
Combine vanilla pudding mix and milk in a large mixing bowl; beat at low speed of an electric mixer 2 minutes or until thickened.
Add peanut butter and vanilla; beat until smooth.
Gently fold in half of whipped cream.
Set remaining whipped cream aside (about 1 cup].
Place half of brownies in bottom of a 3-quart trifle bowl; top with 1 1/4 cups chopped peanut butter cup candies and half of pudding.
Repeat layers with remaining half of brownies, 1 1/4 cups peanut butter cup candies, and pudding.
Pipe or spoon reserved whipped cream over trifle.
Garnish if desired.
Grannydragon's Peanut Butter Noodles


Ingredients:
olive oil, onion, garlic cloves, chicken broth, peanut butter, soy sauce, cider vinegar, lemon juice, brown sugar, honey, ginger, chicken, green onions, peanuts

Directions:
Cook pasta according to package directions.
Heat oil,in a sauce pan, add onion, garlic and cook 2 minutes on medium.
Add chicken broth, peanut butter, soy sauce (or tamari] vinegar, lemon juice, sugar (or brown sugar or honey, one or the other] and ginger.  Turn heat to low, simmering 5 minutes,  stirring often.
Put chicken in a large serving bowl. Add chopped green onions.
Drain Cooked pasta,well.  Add to serving bowl.  Pour peanut butter sauce atop, combine,
Garnish with chopped peanuts, when serving.
Asparagus and Water Chestnuts


Ingredients:
olive oil, butter, red onion, sliced water chestnuts, frozen asparagus

Directions:
Heat the olive oil and butter in a skillet over medium-high heat.
Add the onion, and saute for a few minutes to release the flavor into the oil.
Add the water chestnuts, asparagus, and vinegar then cook and stir for about 10 minutes, until the asparagus is cooked but still crunchy.
Garlic Butter for Steaks and Mash Potatoes


Ingredients:
garlic cloves, butter

Directions:
Mix garlic and butter in a small saucepan and heat on low for 10 minutes or so.
Spoon over steak, mash potatoes or whatever you want to add a little garlic flavor to.
Orange-Cardamom Brown Rice With Peas (Vegan)


Ingredients:
brown basmati rice, water, vegan margarine, sea salt, turmeric, ground cardamom

Directions:
If you're using dried orange or lemon rind like me, place 2 1/4 tsp dried rind and 6 3/4 teaspoons water in a bowl and let stand for 15 minutes to hydrate.
Bring the water to a boil. Add the salt, rind, Earth Balance, turmeric, and cardamom and mix well before adding the rice.
Make sure the rice is covered, then lower the heat to a simmer and loosely cover. Cook for 45-50 minutes or until the rice has absorbed all the water and steam and is soft and fluffy.
Mix the peas in with the cooked rice, cover and let sit for 5 minutes so they can absorb the steam.
Stir and serve.
Roasted Asparagus With Thyme


Ingredients:
fresh asparagus, olive oil, fresh thyme, dried thyme, salt, pepper

Directions:
Place asparagus in roasting pan lined with heavy duty foil., Drizzle with oil and toss to coat., Sprinkle with thyme, salt, and pepper., Bake uncovered at 425 for 10-15 minutes or until crisp-tender.
Felix's Simple White Bread


Ingredients:
white bread flour, warm water, olive oil, salt, dry yeast

Directions:
"Add flour into a bowl, then add the yeast on one side of the flour, and the salt on the other side, then add the oil and water, now you stir to mix all ingredients, and when all the ingredients are incorporated, you place the dough onto a lightly oiled hard surface and knead for approximately 10 minutes, then place the dough into a clean well oiled bowl and cover with cling film, and leave to double for about an hour, then place dough on hard surface and knead for 5 minutes and place in a bread tin and leave to rest for 30 minutes, now make a slash longwise on the top of the loaf with a sharp knife, then bake in a pre-heated oven at 200C for 20 to 25 minutes."
Buttery Maple-Cinnamon Syrup


Ingredients:
butter, maple syrup, cinnamon

Directions:
Stove Top Instructions:  In a small saucepan over medium heat, melt butter.  Whisk in maple syrup and cinnamon.  Warm to desired temperature and serve.
Microwave Instructions:  In a small microwave-safe bowl, microwave butter for 30 seconds until melted.  Whisk in maple syrup and cinnamon.  Microwave for an additional 20-30 seconds if desired until syrup reaches preferred temperature.
Pimiento Paste


Ingredients:
red bell peppers, olive oil, garlic cloves, cayenne pepper, extra virgin olive oil

Directions:
Preheat the oven to 400°F
Place the peppers on a roasting tray, drizzle over the olive oil, place in the oven and roast for 35-40 minutes or until the peppers have slightly blackened, turning them occasionally.
Place the peppers in a large plastic food bag, seal and allow to cool.
Meanwhile, soak the bread in a little cold water, then drain and squeeze out excess moisture.
Remove the peppers from the bag, reserving any of the juices.
Peel the peppers, halve and remove the seeds.
Place the red pepper halves in a food processor with the bread, garlic, cayenne and the pepper juices and blend until smooth.
With the motor running, slowly drizzle in the extra-virgin olive oil.
Season with salt and freshly ground black pepper.
Toast or griddle some slices of crusty bread and spread the paste over it.
Corned or Roast Beef Hash


Ingredients:
onions, butter, olive oil, flour, potatoes, beef, fresh thyme, fresh parsley, heavy cream, eggs, ketchup, chili sauce

Directions:
Melt the butter with the olive oil over medium heat in a heavy, 12 inch, well seasoned, cast iron skillet.
Saute the onions, stirring frequently for about 6 minutes, or until tender.
Raise heat to medium high, and brown the onions for a few minutes.
Lower heat, and blend in the flour to make a paste.
(Might have to add a little more butter if it's too dry].
Stir and cook for 2 minutes.
Blend in the beef liquid (broth or gravy], and bring to a boil.
Mix in the potatoes, beef, herbs, salt and pepper, and parsley.
Blend in the cream.
Press the hash down firmly with the flat of a spatula.
Set a cover over the pan (find a lid that fits, or a round pizza pan with a heavy object on top, or just cover with aluminum foil].
Cook slowly for 15 minutes, or until it has crusted on the bottom.
Stir it to mix some of the crust into the hash.
If it's dry add more beef liquid or cream, and repeat this step two more times for another 15 minutes each time.
Be careful not too cook with too high heat, or overcook, or it will dry out, or burn.
The last time, turn the heat up a bit during the last 5- 10 minutes to get a nice brown crust.
Do not stir this last crust into the hash.
Cut the hash into wedges, and flip upside down on the plate to serve with the crust side up.
Nice served with poached egg and a dollop of fresh tomato sauce, ketchup or chili sauce on top.
Tofu Vegetable Pot Pie
Category: main-dish
By Jessica

I adapted this from a traditional chicken pot pie recipe since my husband and I are vegetarian, and I will never buy a frozen pot pie again! This is great comfort food on a cold winter day.

Ingredients:
⅓ cup butter
½ cup thinly sliced onion
1 stalk celery, thinly sliced
2 cloves garlic, minced
⅓ (12 ounce) package extra-firm tofu, cubed
¼ cup cubed red potatoes
½ teaspoon oregano
salt and ground black pepper to taste
⅓ cup all-purpose flour
⅔ cup milk
1 ½ cups vegetable broth
1 cup frozen mixed vegetables
1  pastry for double-crust pie

Directions:
Preheat oven to 425 degrees F (220 degrees C). Heat butter in a large skillet over medium heat; cook and stir onion, celery, garlic, and tofu until onion is tender and translucent, 10 to 15 minutes. Season with oregano, salt, and black pepper. Stir flour into vegetable mixture; toss to coat. Slowly stir milk into vegetable mixture until thickened; about 5 minutes. Stir in vegetable broth; cook and stir until filling is thickened, about 5 minutes. Stir in  . Fit one pie crust into a 9-inch pie pan. Pour filling into prepared pie crust. Top with second pie crust; crimp edges together to seal. Poke holes into top crust for ventilation during baking. Bake pie in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes. Let cool for 10 to 15 minutes before serving.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 1 9-inch pie

Calories: 246.4
Fat: 16.6 g
Saturated fat: 7.1 g
Carbohydrates: 20.2 g
Sugars: 2.2 g
Dietary fiber: 2.1 g
Protein: 4.9 g
Cholesterol: 22 mg
Sodium: 277.6 mg
Grilled Peppered Chicken With Basil Butter


Ingredients:
fresh coarse ground black pepper, chicken breasts, butter, margarine, fresh basil, butter, margarine, fresh basil, parmesan cheese, garlic powder, salt, pepper

Directions:
Chicken prep:.
Press the coarsely ground pepper into the meaty side of the chicken breasts. Mix 1/3 cup melted butter and 1/4 cup chopped basil. Brush over chicken; reserve remaining melted butter.
Butter prep:.
Combine 1/2 cup softened butter, 2 tablespoons minced basil, Parmesan cheese, garlic powder, salt and pepper in small bowl. Using electric mixer, beat at low speed until smooth. Transfer to small serving bowl.
Grill the chicken over medium heat (approximately 8 to 10 minutes on each side, depending on how thick they are], brushing frequently with the remaining melted butter from the chicken prep stage.
Serve the chicken with the reserved basil-butter mixture.
California Raisin Peanut Butter Spread


Ingredients:
raisins, honey, ground cinnamon, creamy peanut butter

Directions:
Measure raisins and apple juice into small saucepan and bring to a boil; reduce heat to medium and simmer 8 to 10 minutes or until raisins have absorbed all of the juice.
Stir in honey and cinnamon; cool slightly. Stir in peanut butter.
Spread onto graham crackers, bread, mini-bagels apple slices or celery sticks.
Variations: Raisin Peanut Butter Griddlers -- Smear Peanut Butter Spread on whole wheat bread, top with banana slices and grill in a skillet.
Raisin Peanut Butter Tortilla Roll-Ups: Wrap California Raisin Peanut Butter Spread and banana slices in a who;e wheat tortilla and serve in pinwheel slices.
Note: Parents do the prep work, and let the kids assemble the sandwiches or wraps.
Barbecue Chicken Pizza


Ingredients:
chicken breast halves, hickory flavored barbecue sauce, gruyere cheese, red onion, green onion, fresh cilantro

Directions:
Place baking sheet on rack in oven and preheat oven to 450 degrees.
Toss the chicken with 1/4 cup barbecue sauce. Spread remaining barbecue sauce on pizza crust. Spread half of cheese on crust. Arrange chicken evenly over crust. Sprinkle with remaining cheese, red onion, green onion, and cilantro over pizza.
Transfer pizza to hot baking sheet. Bake until  bottom of crust is crisp and cheese on top melts, about 14 minutes.
Let pizza stand 5 minutes before cutting.
Red Flannel Pork Hash


Ingredients:
unsalted butter, onion, celery, new potatoes, beets, beet, beef broth, fresh parsley

Directions:
Melt butter in a small skillet, over medium low heat.
Add onion and celery and cook, stirring occasionally, until slightly softened, about 5 minutes.
Add potatoes, beets, pork, and broth; season with salt and pepper.
Cover and reduce heat to low.
Cook until most of the liquid is absorbed and celery is tender.
Uncover and cook until all the liquid evaporates and the edges start to brown, about 5 to 6 minutes.
Turn and brown other side.
Garnish with parsley.
Chinese Sweet Red Bean Soup


Ingredients:
sugar, lotus seeds, vanilla, pearl tapioca, rice balls, water

Directions:
Combine water and beans in a large pot, bring to a boil.
Reduce heat to simmer, cook uncovered till beans are tender (about 2 hours?].
Add lotus seed and sugar (plus tapioca and rice balls if you choose to], cook until soup thickens a little and lotus seeds are tender, but not mushy (20 minutes].
Add vanilla, serve hot for a perfect winter dessert, or you can let the soup cool down, then add ice.
With this basic recipe, you can take out all the beans, increase the amount of lotus seeds and have a lotus seeds sweet soup instead.
Roux-Based Authentic Seafood Gumbo with Okra
Category: soups-stews-and-chili
By KRANEY

This from-scratch gumbo takes a little bit of time, but is well worth the effort! No bouillon, chopped tomatoes, chicken, sausage, or bacon here! Impress your Cajun friends with this wonderful gumbo. Serve over white rice with a side of French bread. Enjoy!

Ingredients:
½ cup all-purpose flour
½ cup vegetable oil
1 tablespoon butter
1 cup chopped celery
1 cup chopped green onions
1  green bell pepper, chopped
6 cups water
1 (8 ounce) can tomato sauce
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
2 teaspoons salt, or to taste
1 teaspoon hot pepper sauce (such as Tabasco®), or to taste
½ teaspoon dried thyme
1 pound frozen chopped okra
1 pound catfish, cut into 2-inch pieces
1 ½ pounds peeled and deveined shrimp
1 tablespoon gumbo file powder, or to taste
½ teaspoon salt, or to taste

Directions:
Put flour into a Dutch oven or large heavy pot and add flour. Turn heat to medium-high, put the pot on the burner, and cook, stirring constantly with a wooden spoon, until thick and bubbly, has a 'peanutty' smell, and is dark brown, about 10 minutes. Set aside to cool and thicken. Melt butter in a skillet over medium heat. Cook and stir celery, green onions, and bell pepper in hot butter until tender, about 10 minutes; add to pot with the roux. Stir water, tomato sauce, Worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. Bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 1 hour. Stir okra into the vegetable mixture and cook until tender, about 15 minutes. Add catfish, stir gently, and cook until the flesh is easily flaked with a fork, about 5 minutes. Gently stir shrimp into the mixture; cook until the shrimp are bright pink, about 3 minutes. Season with the file powder and salt; stir.

Prep time: 25 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 55 mins
Yields: 8 servings

Calories: 344.3
Fat: 20.4 g
Saturated fat: 4.3 g
Carbohydrates: 15.2 g
Sugars: 3.1 g
Dietary fiber: 3.4 g
Protein: 25.4 g
Cholesterol: 159.2 mg
Sodium: 1129.5 mg
Grandma's Good Corn


Ingredients:
butter, cream cheese, corn

Directions:
Drain the corn well., Melt the butter in a large saucepan then whisk in the cream cheese., Add the drained corn and cook on low until heated through. Serve immediately.
McCain Crispy Sweet Potato Fries With Mexican Chicken


Ingredients:
bell peppers, red onions, garlic cloves, chicken legs, sweet potato, lime, olive oil

Directions:
For the McCain Crispy Sweet Potato Fries, preheat the oven to 220°C/430°F/Gas Mark 7. For fan assisted ovens preheat to 210°C/410°F.
For the chicken, preheat the oven to 210°C.
Place the peppers, red onion and garlic cloves into a large roasting tray and drizzle with olive oil and balsamic vinegar.
Rub the chicken legs on both sides with a little olive oil and then the Mexican fajita seasoning. Sit the seasoned chicken on top and drizzle with some olive oil.  Place into the oven for 30 mins or until the chicken legs are cooked through. Remove from the oven and rest.
10 minutes before the chicken legs have finished cooking, put the McCain Crispy Sweet Potato Fries on a baking tray in the oven and bake as per packet instructions.
Once ready, serve the fries with the roasted vegetables and the chicken legs.
Finish off with a squeeze of lime and some coriander leaves.
Baked Buttermilk Pancakes


Ingredients:
egg, butter, all-purpose flour, granulated sugar, baking soda, baking powder, salt, buttermilk, powdered sugar

Directions:
Preheat oven to 400°F (205°C].
Spray an 8-inch pie plate with vegetable cooking spray.
In a large bowl combine egg with melted butter;.
whisk until well combined.
Sift together flour, sugar, baking soda, baking powder and salt in a small bowl; combine with egg mixture.
Pour in buttermilk and stir until just combined.
Curry-Flavored Fried Chicken (A Low-Salt Diet)


Ingredients:
chicken, soy sauce, sake, cheese, curry powder, garlic granules, salt, pepper, ginger, egg, potato starch

Directions:
<U+2460>Place raw chicken, soy sauce ,sake ,grated cheese, curry powder, garlic granules, salt, pepper, ginger sauce and egg in a plastic  bag. And rub it.
<U+2461>Coat raw chicken with potato starch.
<U+2462>Heat rice bran oil. And deep-fry chicken.
and drain on paper towels.
<U+2463>Put fried chicken on a plate.
Italian Ground Beef Casserole


Ingredients:
ground beef, garlic, salt, cream cheese, sour cream, onion, mozzarella cheese

Directions:
Brown ground beef, then add garlic, salt and spaghetti sauce.  Simmer for 30 minutes.
While that simmers, mix together cream cheese, sour cream and onions.
In a greased 9X13 inch pan, layer 1/3 sauce, 1/2 noodles, 1/2 cream cheese mixture, 1/2 mozzarella cheese.
Cover with 1/3 more sauce, remaining noodles, cream cheese, mozzarella cheese and sauce.
Bake at 350 degrees uncovered for 30 minutes.
Remove from oven, cover and let sit for 10 minutes before serving.
Caribbean Grilled Scallop Salad


Ingredients:
sea scallops, fresh pineapple, boston lettuce, avocado, mango chutney, fresh lime juice, olive oil

Directions:
Prepare grill to high heat.
Pat scallops dry with a paper towel.
Sprinkle 1 1/2 teaspoons fish rub evenly over scallops.
Coat scallops with cooking spray.
Place scallops on grill rack; grill 3 minutes on each side or until done.
Remove scallops.
Add pineapple to grill rack; grill 2 minutes on each side.
Remove pineapple from grill; chop pineapple.
Combine salad greens, lettuce, pineapple, and avocado in a large bowl.
Chop large pieces of chutney.
Combine chutney, lime juice, olive oil, and remaining 1/2 teaspoon fish rub in a small bowl (add red pepper flakes, if using].
Add dressing to salad, and toss well.
Place 1 1/2 cups salad into each of 4 bowls.
Arrange 3 scallops over each salad.
Afrikaanse Stoofschotel


Ingredients:
curry powder, potatoes, white cabbage, tomatoes, water, salt, pepper

Directions:
Cut up potatoes and cabbage., Pan-fry onion in hot oil., Add curry powder to onion., Add potatoes and water., Cook for 5 minutes., Add cabbage., Cook for 10 minutes., Cut up and add tomatoes., Cook a couple more minutes., Season with salt and pepper.
Crock Pot Pork Loin Roast


Ingredients:
rosemary, black pepper, garlic powder, onion powder, bouillon, hot water

Directions:
Rub combined spices all over roast., Place one can of the soup on bottom a crock pot, sprayed with Pam., Set roast on top of soup., If using dry onion soup, sprinkle over roast., Cover roast with mushrooms., Top with remaining can of soup., Combine bullion concentrate with hot water., Pour around sides of roast., Cover & cook on low for 6 - 8 hours depending on your crockpot., Remove roast and thicken liquid for gravy add additional pepper to taste.
Hot Cross Muffins Gluten Free


Ingredients:
gluten free baking powder, bicarbonate of soda, salt, mixed spice, xanthan gum, sugar, canola oil, eggs, unsweetened applesauce, vanilla, currants, sultanas

Directions:
Pre-heat oven to 180°C.
In a medium mixing bowl combine rice flour mix, baking powder, bicarb soda, salt, mixed spice, xanthan gum and sugar.
Add canola oil, eggs, applesauce and vanilla, stirring just until combined.
Lightly fold in peel, currants or sultanas and chopped fruit.
Spoon into 12-hole muffin pan either greased or lined with muffin papers.
Bake for 20-25 minutes or until starting to brown and are firm to the touch when pressed.
Makes 10 to 12 muffins.
Note: * GlutenFree Flour Mix- in a container with a lid, combine 2 cups white rice flour, 2/3 cup potato flour and 1/3 cup arrowroot.
This quantity makes 3 cups.
Note: ** or use ½ teaspoon cinnamon, ¼ teaspoon nutmeg or mace and 1/8 teaspoon cloves.
Notes: Xanthan gum can be purchased from the health food section of selected supermarkets and many health food stores.
Xanthan gum stops crumbling in baked goods.
Disposable foil muffin liners work better than paper ones.
Arrowroot can be purchased from any supermarket.
Potato flour can be purchased from the health food section of selected supermarkets and health food stores.
Chicken and Broccoli Alfredo (Or Asparagus)


Ingredients:
pasta, broccoli, olive oil, boneless skinless chicken breasts, garlic clove, red bell pepper, sun-dried tomato, parmesan cheese, monterey jack cheese

Directions:
Season with salt and pepper the chicken breasts strips.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat and saute chicken strips in batches until cooked through and golden. Transfer chicken to bowl and keep warm.
Add sliced minced garlic and red bell pepper to skillet and sauté until tender. Reduce heat to low.
Add cream, 1 cup Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly. Add chicken strips and any juices in bowl to sauce.
Stir in sun-dried tomatoes, and steamed broccoli florets and warm through. Season to taste with salt and pepper.
To serve, arrange pasta on a large platter. Spoon chicken mixture on top and garnish with remaining Parmesan cheese.
Classic Canadian Caesar
Category: drinks
By ambibambi

This drink is very popular in Canada. Take a lick of the celery salt and then a drink of the Caesar through the straw for the proper Caesar experience.

Ingredients:
1  lime wedge
1 tablespoon celery salt, or as needed
ice cubes, as needed
1 fluid ounce vodka
1 dash Worcestershire sauce, or to taste
1 dash hot pepper sauce (such as Tabasco®), or to taste
8 fluid ounces tomato and clam juice cocktail (such as Clamato®)
1  celery stick

Directions:
Wet the rim of a cocktail glass with the lime wedge; set aside for garnish. Place celery salt in a small dish, and press the rim of the glass into the salt to coat. Add ice to the glass. Pour vodka, Worcestershire sauce, and hot pepper sauce over the ice; top with tomato-clam juice. Garnish with lime wedge and celery stick. Serve with a straw.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 drink

Calories: 204.1
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 30.5 g
Sugars: 9.5 g
Dietary fiber: 2.3 g
Protein: 2.5 g
Sodium: 5407.7 mg
Fried Lemon Pepper Chicken


Ingredients:
flour, boneless skinless chicken breasts, lemon pepper seasoning

Directions:
Put your chicken breasts in a pan and liberally coat with lemon pepper seasoning and put in the refrigerator overnight, or 5-8 hours prior to cooking, depending on how strong you want the flavor to be.
Remove from refrigerator and coat the chicken in flour.
Fill large frying pan with enough vegetable oil so that it covers the chicken breasts halfway.  Put it on Medium-High heat.
Place chicken breasts in the oil and let it fry, uncovered, for 20 minutes.
After 20 minutes, flip the chicken breasts and let sit for another 20 minutes, or until fully fried.
Enjoy!
Cilantro when You Need It


Ingredients:
cilantro leaf, tomatoes, garlic clove

Directions:
Place ingredients in food processer bowl and process until it has a pesto like consistency.  In other words, you don't want it to be cilantro juice.
Line an ice cube tray with saran wrap and spoon cilantro mixture into tray.  When frozen, transfer to a freezer bag or container.
Wash your ice cube tray otherwise your ice will be cilantro-flavored.
To thaw a single cube for use in a burrito (or whatever], microwave it for 20 seconds or add it to the frying pan about a minute before you're done cooking.