xiaoxl/recipe_data huggingface dataset:
Char Siu Bao (Pork Buns)


Ingredients:
pork, Chinkiang vinegar, sugar, garlic clove, ginger, sesame seeds, Chinese five spice powder, mushrooms, chard leaves, Brussels sprouts, all-purpose flour, cornstarch, warm water, dry yeast, sugar

Directions:
1. Trim fat from the pork, and cut pork into strips.
2. Create a marinade using all ingredients except for the meat and vegetables. Thoroughly coat the pork in the marinade, and refrigerate in a sealed container for at least an hour.
3. Add yeast, sugar, and warm water to a mixing bowl. Allow to proof until foamy, about 5 minutes.
4. Using a mixer equipped with dough hooks, gradually blend the flour, cornstarch, and salt into the yeast mixture on low speed. Continue blending until mixture looks shaggy in appearance.
5. Knead dough by hand until there are no dry spots. Spray inside of mixing bowl with cooking spray and roll the dough to coat. Cover with plastic wrap and allow to rest in a warm place until doubled in size, about an hour.
6. While the dough is rising, heat a pan to mediunm-high, and cook marinaded pork for a few minutes, reserving some of the marinade from the container. Pork will contunue to cook in remaining steps, so don't worry about doneness.
7. Add chopped vegetables and the rest of the marinade to the pan, and heat while stirring thoroughly.
8. Remove pork and vegetables from pan and allow to cool in refrigerator while preparing the dough.
9. Divide the dough into 8 equal pieces, and roll each into a ball. As you roll out each ball, cover the remaining dough to keep it from drying out.
10. Flatten one dough ball into a disc that's about 5 inches across. Add 1/8 of the pork and vegetable mixture to the middle of the disc. Pull up the edges of the disc in a fan-fold pattern as you close up the filling. Pinch together the dough to there are no openings.
11. If using a rice cooker, place a square of parchment paper to cover the holes. Arrange the pork buns, seam-side down, in the steamer so there's an inch of space between them. They will expand in the steamer, so this will avoid them sticking together.
12. Steam pork buns for 10 minutes, or until the dough seems to be set. Remove pork buns from steamer by inverting the steamer onto a plate: removing them individually can cause parts of the surface to break, since the dough will still be somewhat sticky. Repeat for remaining pork buns.
13. Refrigerate pork puns with a layer of parchment paper between them so they don't stick together.
Hemp Bread


Ingredients:
water, olive oil, honey, salt, flour, caraway seed

Directions:
In a bread machine, on dough mixing cycle, mix the first 6 ingredients.
At the beep, add the hemp seed and caraway seed.
At the end of the cycle, dump the dough on a floured surface and roll into a log so that it can fit into your loaf pan.
Place the dough in the loaf pan, spray oil on top, cover, and let rise for about an hour.
Bake at 325°F for about an hour.
Let cool before slicing.
Teriyaki Pork Chops
Category: main-dish
By CheeseBaby

Delicious pork chops my boyfriend, his friend, and I discovered one night with homemade French fries! Really tasty.

Ingredients:
¾ cup teriyaki sauce
2 ¼ teaspoons garlic salt
1 ½ teaspoons ground black pepper
3  pork chops
1 tablespoon extra-virgin olive oil

Directions:
Combine teriyaki sauce, garlic salt, and black pepper in a bowl. Place pork chops on a deep plate. Pour 3/4 of the teriyaki mixture on top. Flip pork chops to coat second side. Let marinate in the refrigerator, about 30 minutes. Heat oil in large skillet over medium heat; add pork chops, discarding marinade. Cover and cook until pork chops are browned, about 15 minutes. Flip and continue cooking until pork chops are cooked through, about 10 minutes. Uncover and pour in remaining 1/4 of the teriyaki mixture. Cover and simmer until flavors combine, about 5 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 3 servings

Calories: 225
Fat: 11.8 g
Saturated fat: 3.1 g
Carbohydrates: 12.3 g
Sugars: 10.2 g
Dietary fiber: 0.4 g
Protein: 16.4 g
Cholesterol: 39.4 mg
Sodium: 4156.8 mg
Quick Brussels and Bacon
Category: side-dish
By MARNZ01

This very quick and flavorful side dish is easy for everyday dinner, but nice enough to serve for Thanksgiving!

Ingredients:
6 slices bacon
½ tablespoon olive oil
3  shallots, chopped
1 (16 ounce) package frozen Brussels sprouts, thawed and halved

Directions:
Cook the bacon in a large skillet over medium-high heat until crisp; drain on paper towels and crumble. Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onion in the oil until soft; stir in the bacon and cook until bacon is heated through. Add the Brussels sprouts; cook and stir until the sprouts are browned, 7 to 10 minutes.

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

Calories: 188.7
Fat: 14 g
Saturated fat: 4.4 g
Carbohydrates: 11.2 g
Sugars: 2.5 g
Dietary fiber: 3.1 g
Protein: 6.4 g
Cholesterol: 19 mg
Sodium: 255.2 mg
Turkey Sweet Potato Pie ( Shepherd's Pie)


Ingredients:
olive oil, onion, garlic cloves, sage leaves, curry powder, buttermilk, flour, ground turkey, sweet potatoes, honey, buttermilk, butter, cinnamon, butter

Directions:
Boil sweet potatoes till tender add honey, buttermik, butter,cinnamon, salt and pepper to taste.
Mashing till smooth.
Set aside.
Saute in oil the onions, garlic, and turkey till just under done.
Add curry, salt, pepper, sage, sprinkle flour over turkey mix and pour in the milk.
Add the peas.
In a butter 8x8 casserole pan lay meat mixture then place potatoes over meat covering all to seal.
Top with dabs of butter.
Bake in a 350 degree oven for 15-20 minutes just to slightly brown top.
Hotdog Rolls With Breadcrumbs


Ingredients:
eggs, cheese

Directions:
Boil the hotdogs., Beat the eggs in a bowl., Pour the breadcrumbs,spreading evenly, on a tray., Press, or roll the bread with a rolling pin, to make it thin for easier rolling., Put in the hotdogs and cheese slice on the flattened bread., Roll the bread tightly., Apply some egg at the end to stick the roll together., Dip the roll into the egg., Roll it over the tray of breadcrumbs., Heat up the pan with a quantity of oil sufficient for deep frying., Deep fry the rolls until golden brown.
Another Sausage and Pepper Recipe


Ingredients:
bell peppers, garlic cloves, olive oil, tomato sauce, rotelle pasta, parmesan cheese, mozzarella cheese

Directions:
Preheat oven to 350°F
In large heavy skillet, saute peppers and garlic in hot oil until peppers are tender.  Remove with slotted spoon to large bowl and set aside.
Add sausage to pan and brown thoroughly. Remove with slotted spoon and add to bowl with peppers.  Add tomato sauce and cooked pasta and combine.  Tip mixture into 9 X 13 inch baking dish.
Bake 45 minutes until heated through.
Sprinkle with parmesan and mozzarella and bake an additional 5-10 minutes until cheese is melted and golden.
Remove from oven and allow to sit 5 minutes before serving.
Enjoy with crusty Italian bread and a salad.
Warm and Creamy Crab Dip


Ingredients:
lump crabmeat, monterey jack pepper cheese, mayonnaise, parmesan cheese, scallion, roasted garlic, Worcestershire sauce, fresh lemon juice, dry mustard, salt, black pepper

Directions:
Pick through crab to remove any stray shells., Mix together all ingredients and place in a small glass casserole dish., Bake at 325F 30-35 minutes, or until hot and bubbly., Serve warm, with cracker or toast.
Quick & Easy One Pot Fettuccine Alfredo


Ingredients:
fettuccine, water, butter, salt, pepper, garlic, cheese

Directions:
Place all ingredients except the cheese, in a large pot or pan, and bring to a boil over medium high heat.
Stir, and reduce heat to low-simmer and cover for 15 minutes.
Remove pot from heat, and stir in cheese. Serve.
Note: You may wish to add some additional grated cheese, mushrooms, other veggies or chicken to this dish.
Gluten Free Tortillas


Ingredients:
chickpea flour, potato starch, tapioca flour, guar gum, xanthan gum, sea salt, gluten free baking powder, coconut butter, hot water

Directions:
Mix dry ingredients together.
Add coconut butter or oil and blend until crumbly.
Add half a cup of the hot water and knead.
Gradually add more of the hot water, a little at a time until you can knead the dough into a ball.
Split into 8 or 10 small balls. Cover with a damp paper towel or cloth.
Roll out each ball into tortillas, about 6" (15 cm] wide. For a neat tortillas cut around a small plate with a sharp knife.
Gently place on to a hot skillet for a few seconds until bubbles appear and then flip over. Cook for a few more seconds.
Vegan Chocolate Chip Cookies
Category: desserts
By avarmenio

These are yummy, kid-friendly, vegan chocolate chip cookies! Add in any other mix-ins of your choosing. Remember, the texture of the cookies will be different from regular baked goods because of the lack of dairy and eggs. The dough may be a little crumbly, but just smoosh it together and it will work fine!

Ingredients:
½ cup coconut oil
1 cup brown sugar
¼ cup almond milk
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup vegan chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Cream coconut oil and brown sugar together in a bowl with an electric mixer until thoroughly mixed, about 5 minutes. Mix in almond milk and vanilla until incorporated, 1 to 2 minutes. Whisk flour, baking powder, baking soda, and salt together in a bowl. Add the flour mixture to the almond milk mixture, stirring until combined; dough will be crumbly. Fold in chocolate chips. Roll the dough into tablespoon-sized balls and place on ungreased or parchment-lined baking sheets. Flatten each ball out a bit with your palm, pressing any crumbs back together. Bake in the preheated oven until the edges are golden brown and set, about 8 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 36 cookies

Calories: 109.2
Fat: 5.9 g
Saturated fat: 4.3 g
Carbohydrates: 15.2 g
Sugars: 6 g
Dietary fiber: 1.1 g
Protein: 1.2 g
Sodium: 83.8 mg
Chicken Piccata


Ingredients:
olive oil, onion, garlic cloves, unsalted butter, all-purpose flour, boneless skinless chicken breasts, fresh lemon juice, dry sherry, capers, fresh parsley, green onion

Directions:
Heat a heavy-bottomed sauté pan over medium-high heat for a minute, then add the olive oil and heat for another 30 seconds or so. Add the onion and garlic to the pan and sauté until the onion is slightly translucent, about 3 minutes. Remove the onion and garlic from the pan and set them aside.
Stretch a piece of plastic wrap across your work surface, place the chicken breast filets on it, and lay another piece of plastic wrap on top. Then, using a meat mallet, flatten the chicken breasts between the layers of plastic wrap until they are about ¼ inch thick.
Add the butter to the pan and let it heat until it turns foamy.
In a shallow baking dish or even a plate, combine the flour, salt, and pepper.
Now dredge both sides of the chicken breast filets in the flour mixture, shake off any excess flour and add them, one at a time, to the hot pan. Cook 2 to 3 minutes per side or until they are nicely browned. Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce.
Add the lemon juice  stock, and sherry to the pan, scraping off any flavorful bits from the bottom of the pan. Then return the onion-garlic mixture to the pan and heat it through.
Return the chicken to the pan, bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about one-third. Add the capers, parsley, and green onions.  Cook for 3 minutes longer.
Serve with angel hair pasta.
Peanut Butter Fudge Bars


Ingredients:
creamy peanut butter, egg, sweetened condensed milk, butter, margarine

Directions:
Preheat oven to 350 degrees.
Combine cake mix, peanut butter, egg and oil.
Press 2/3 of this mixture into the bottom of a 9x13 pan.
Bake for 10 minutes.
Cool on wire rack for 5 minutes.
Meanwhile, in heavy saucepan, heat  and stir sweetened condensed milk, chocolate chips and butter over low heat until blended.
Pour this chocolate mixture over the par-baked crust.
Sprinkle with remaining crust crumb mixture.
Bake an additional 20-25 minutes or until golden.
Cool on wire rack.
Potato and Pea Curry


Ingredients:
potatoes, brown mustard seeds, ghee, onions, garlic cloves, fresh ginger, turmeric, chili powder, ground cumin, garam masala, water, fresh cilantro

Directions:
"Cut potatoes into 3/4 inch cubes.  Heat the mustard seeds in dry pan until they start to pop.  Add ghee, onions, garlic and ginger; cook, stirring until soft.  Add turmeric, salt, pepper, chili, cumin, garam masala and potatoes.  Stir until potatoes are coated.  Add water and simmer, covered, for 15-20 minutes or until potatoes are just tender; stir occasionally.  Add peas and stir.  Simmer, covered, for 3-5 minutes or until potatoes are cooked through and liquid is absorbed.  Add cilantro and stir."
Ground Chicken Tacos With Creamy Slsa


Ingredients:
olive oil, onion, garlic cloves, cumin, cayenne pepper, ground chicken, flour, roma tomatoes, cilantro leaf, red onion, sour cream, garlic powder, fresh lime juice

Directions:
Tacos.
Saute red peppers and onion in large pan at medium-high heat. Season with salt and pepper. When tender add garlic, cumin, coriander, cayenne pepper and sazon seasoning. Cook for 1 minute. Add Chicken breaking it up so there are no large chunks.  Once chicken is cooked sprinkle flour over the top. Stir for a few minutes. Add chicken stock simmer about 5 minutes.
Creamy Slasa.
Combine all ingredients. Season with salt and pepper to taste. Refrigerate for at least 1 hour before serving.
Easy Whole Wheat Peanut Butter Cookies
Category: desserts
By VETTY430

These cookies are very fast and easy to make when you want to whip up something sweet for the kids.

Ingredients:
1 cup peanut butter
½ cup butter, softened
½ cup honey
½ cup packed brown sugar
1  egg
1 ¼ cups whole wheat flour
1 teaspoon baking powder

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, mix together the peanut butter, butter, honey, brown sugar and egg until smooth. Combine the whole wheat flour and baking powder; stir into the batter until blended. Roll into small balls, and place on a greased cookie sheet. Flatten slightly using a fork. Bake for 13 to 15 minutes in the preheated oven, or until cookies are slightly toasted at the edges.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 3 dozen

Calories: 106.8
Fat: 6.4 g
Saturated fat: 2.4 g
Carbohydrates: 11.3 g
Sugars: 7.5 g
Dietary fiber: 0.9 g
Protein: 2.6 g
Cholesterol: 11.9 mg
Sodium: 64.2 mg
So Easy Black Forest Cake


Ingredients:
eggs, cherry pie filling

Directions:
pre heat oven to 325(mine is a comvection oven].
mix together all ingredients
spray pam into the pan.
put onto a 9 x 13 non stick cake pan.
bake about 40min.
cool one hour
put in ice box after first use also can do after cooling before serving.
top with a cool whip or whipped cream if you like.
Cauliflower Alfredo


Ingredients:
water, cauliflower floret, milk, butter, garlic clove, salt, pepper, cooked pasta, parmesan cheese

Directions:
Boil the water over medium high heat. Add a large pinch of salt., Add the cauliflower florets., Cover the pot and boil for 5-7 minutes, or until cauliflower is soft., With a slotted spoon, add the cooked cauliflower to a blender., Add the milk, butter, garlic, salt, and pepper and blend until smooth., Toss the cooked pasta with cauliflower alfredo., Serve topped with parmesan, and parsley., Enjoy!
Traditional Christmas Cheese Ball
Category: appetizers-and-snacks
By Love2Cook87

I look forward to this simple, traditional cheese ball every year. It has been served during family Christmas Eve parties since before my time. The ingredients are few and inexpensive, and might be made year-round, but I reserve this one special appetizer for the holidays only to maintain its specialness. I love to serve Ritz crackers with the cheese ball to bring out its savory flavor.

Ingredients:
1 ½ (8 ounce) packages cream cheese, softened
1 (2.5 ounce) package thinly sliced smoked beef, chopped
1 (2.25 ounce) can pimento-stuffed green olives, chopped
1 small Vidalia or other sweet onion, minced
2 dashes Worcestershire sauce, or to taste
1 cup chopped walnuts

Directions:
Mix the cream cheese, beef, olives, onion, and Worcestershire sauce together in a bowl until evenly blended. Keeping the mixture in the bowl, scrape it into a semi-ball shape. Cover, and refrigerate until firm, at least 2 hours. Place a large sheet of waxed paper on a flat surface. Sprinkle with walnuts. Roll the cheese ball in the walnuts until completely covered. Transfer the cheese ball to a serving plate, or rewrap with waxed paper and refrigerate until needed.

Prep time: 25 mins
Total time: 2 hrs 25 mins
Yields: 12 servings

Calories: 179.7
Fat: 17.3 g
Saturated fat: 7 g
Carbohydrates: 2.8 g
Sugars: 0.6 g
Dietary fiber: 0.8 g
Protein: 4.9 g
Cholesterol: 34.7 mg
Sodium: 293.4 mg
Teriyaki Shrimp Skewers


Ingredients:
large shrimp, green onions, garlic cloves, pineapple chunks

Directions:
Mix teriyaki sauce, green onions, garlic cloves in container in fridge., Add shrimp, marinate 2 hours or more., Skewer shrimp with pineapple chunks., Grill on each side 3-4 minutes.
Joe's Polish Potato Salad


Ingredients:
bacon, kielbasa, sugar, flour, salt, mustard powder, celery seed, chicken broth, red wine vinegar, red onion, celery, dried parsley

Directions:
Wash and cut up the potatoes into 1 inch cubes. In a dutch oven, cook potato pieces in water until just fork tender. Drain potatoes and leave in colander.
While the potatoes are cooking, cut up the bacon into small cubes, and the sausage links into 1/4 inch slices.  After the potatoes are removed, cook the bacon chunks in the dutch oven to render the bacon fat.  Add the sausage slices and heat them through.  Remove all of the meat and set aside.
Add the sugar, flour, salt, mustard and celery seed to the hot bacon fat in the dutch oven.  Cook and stir over medium heat until the mixture is hot and bubbly.  Gradually add the chicken broth and vinegar and bring to a boil.  Cook and stir until thickened.  Gently stir in the onion, celery, and parsley and cook for two minutes.  Stir in the meat and potatoes and continue cooking until heated through.
Serve and enjoy!
Oatmeal Cookiewiches With Kahlua Creme


Ingredients:
brown sugar, granulated sugar, eggs, vanilla, flour, salt, baking soda, rolled oats, pecans, apple, granulated sugar, Kahlua, vanilla instant pudding mix

Directions:
Preheat oven to 350 degrees F.
Sift together the flour, salt, and baking soda. Set aside.
Cream together the shortening, brown sugar, and granulated sugar.
Add eggs and vanilla, mixing well.
Stir in the flour mixture.
Mix in the oats.
Add in the nuts and apples. The dough will be fairly stiff, and may not 'hold together'. This is OK. As long as there is not dry oatmeal or flour, the mix is not too dry.
Drop by large tablespoons onto greased cookie sheet. I use a double-dip of my small cookie scoop. I can fit 6 on a cookie sheet. I've found that they 'spread' more on airbake sheets, so I prefer regular dark cookie sheets with silpat liner.
Using a fork, dipped in sugar, press the cookies down to about a 2 inch round size. You will want them to be uniform size and shape for later.
Bake for 15 minutes. Remove from cookie sheet and cool.
To make the Kahlua Creme, whip the heavy cream and Kahlua to soft peaks.
Add the vanilla pudding mix and continue to beat until creme is thick.
Spread a good dollop of creme on the center of one of the cookies. Top with another cookie, and press gently until creme squished to edge of the cookies.
You can either eat them like this, while the creme is soft. Or you can freeze them, and thaw partially before eating, giving it more of an ice-cream texture.
Lemon Crab Cakes over Greens


Ingredients:
lemon, mayonnaise, green onion, salt, cayenne, white pepper, butter

Directions:
Pulse bread in blender to make 1 cup fresh breadcrumbs.
Grate yellow rind of lemon to make 1 tsp zest.
Cut lemon in 2- 6 pieces and squeeze to make 2 tbsp juice.
Blend mayonnaise with lemon zest, juice and seasonings in a medium size bowl.
Stir in crab meat, breadcrumbs and onions.
Shape mixture into eight 3 inch"cakes" on a sheet of wax paper.
Heat a non-stick skillet over medium heat.
Melt 1 tbsp butter (or non-stick spray].
Cook crab cakes in skillet 4 minutes.
Add the other tbsp butter (or more spray], turn the cakes carefully, and cook another 4 minutes.
Cook in batches, if necessary, you don't want to crowd them in the pan.
Meanwhile, toss greens with dressing in a large bowl.
Divide greens onto 4 plates.
Lay crab cakes over greens and serve with fresh tomato slices and hot garlic bread.
Sauteed Corn, Carrots, Onion, and Red Bell Pepper


Ingredients:
olive oil, frozen corn, frozen carrots, red onions, red bell peppers, garlic clove, dried basil, salt, ground pepper

Directions:
Heat oil over medium-high heat in large saucepan.
Add onions, garlic, and bell peppers, and sauté until tender.
Add corn and carrots (be sure they are thawed]and cook over medium heat, stirring occasionally until heated through.
Add salt, pepper, basil, and Spike seasoning and mix well.
Simmer for 3-5 minutes more.
Note: You can substitute another all-purpose seasoning for Spike.
Glossy Chocolate Icing


Ingredients:
butter, powdered sugar, milk, vanilla

Directions:
Melt butter and chocolate together.
Beat in the remaining ingredients.
Place bowl in larger bowl containing ice water and continue stirring until icing is thick enough to spread.
Old Fashioned Chicken Pot Pie in a Pan


Ingredients:
milk, shortening, butter, sugar, salt, tarragon, pepper, flour, chicken broth, butter, onion, carrots, celery ribs, fresh mushrooms, thyme, rosemary, curry, peas, broccoli, potato, turnip, chicken fat, butter, flour, milk, pepper, egg, water

Directions:
FOR THE CRUST.
Place all ingredients in your bread-maker (according to manufacturer's directions, mine go in "liquid first"]; program for "Dough" or "Manual" then press "Start.".
The dough will be very sticky at first (like biscuit dough]; it will firm up by the end of the kneading time.
While the dough is kneading, prepare the filling.
FOR THE FILLING.
Cook chicken breasts in your normal way (I use water & cooking sherry], reserve broth and separate fat if you can (used in the Gravy].
Melt butter in hot pan, saute onion & carrots until lightly browned, add celery, saute until limp-ish.
Dump veggies and chicken into large bowl.
FOR THE GRAVY.
Melt butter and fat (USE ALL BUTTER IF YOU DIDN'T SEPARATE THE FAT FROM THE BROTH] in same pan (as veggies], whisk in the flour.
S-L-O-W-L-Y add the reserved broth, continually whisking out the lumps.
Whisk in the cream and S & P.
Turn off the heat, stir in meat & veggies.
FOR THE GLAZE:
In a small bowl, mix egg and water, beating to a frothy mess; set aside.
ASSEMBLY.
Lightly spray or butter a 13x9 pan; pour chicken/gravy mixture into this dish.
Transfer bread dough to a floured work surface; knead by hand five times (count 'em]; now let it rest for five minutes (this works, trust me].
Flour a rolling pin and roll dough into a 10 x 14-inch rectangle; do NOT over-work the dough, light touches are best!
Use a pizza cutter or knife to cut rolled-out dough into two-inch squares or diamonds if you're really creative!
Place squares/diamonds on top of the chicken-veg-gravy mixture in the pan--aim for a cobblestone look (overlap them a bit].
Brush generously with egg glaze (this will give the dough a nice brown--slightly shiny--finish].
Put into a COLD oven, turn heat to 350 (the dough will rise a bit while the oven heats]; bake 35-45 minutes--the dough will be a lovely rich brown color.
Let rest about 5 minutes before serving.
With a green salad or a fruit salad on the side you have climbed to the top of the pedestal!