xiaoxl/recipe_data huggingface dataset:
Stir-Fry Chicken W/Asian Flavors


Ingredients:
boneless chicken breasts, gingerroot, garlic, crushed red pepper flakes, scallions

Directions:
Heat the oil in a large non-stick skillet over medium high heat.
Saute the chicken for 2 minutes.
Add the ginger, garlic and pepper flakes; saute 2 minutes longer.
Add the teriyaki sauce and mix well. Add 2 tbs of water if sauce is too thick.
Add the coleslaw mix and scallions; stir-fry for 4 minutes or until cabbage is tender crisp.
Fried Apples


Ingredients:
unsalted butter, ground cinnamon, maple syrup

Directions:
1. Melt the butter in a medium skillet over high heat until it begins to foam., 2. Add the apples and the ground cinnamon and stir to coat with the butter., 3. Lower the heat and cook until the apples are tender, for about 15 minutes., 4.Drizzle with the maple syrup and cook for about one minute longer., 5. Serve warm or at room temperature.
Homestyle Kalua Pork with Cabbage in a Slow Cooker
Category: main-dish
By Mei

Inspired by the luaus in Hawaii, I set out to make an easy, tasty slow-cooker version of kalua pork. The meat is fall-off-the-bone yummy. This recipe is not overly smoky, but you may add more smoke if you like. Serve with rice, buns, or poi.

Ingredients:
2 tablespoons kosher salt
2 teaspoons ground black pepper
½ teaspoon ground ginger
1 (5 pound) bone-in pork shoulder roast
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
½ large head cabbage, shredded

Directions:
Mix kosher salt, black pepper, and ground ginger in a bowl; rub evenly into surface of pork roast; place seasoned roast in a slow cooker. Stir soy sauce, Worcestershire sauce, and liquid smoke together in a bowl; pour over the pork roast. Cook on Low 10 hours. Add cabbage to the pork and sauce in the slow cooker; cook another 30 minutes. Shred pork to serve.

Prep time: 10 mins
Cook time: 10 hrs 30 mins
Total time: 10 hrs 40 mins
Yields: 10 servings

Calories: 501.5
Fat: 40.6 g
Saturated fat: 14.1 g
Carbohydrates: 4.8 g
Sugars: 2.7 g
Dietary fiber: 1.7 g
Protein: 30.2 g
Cholesterol: 129.8 mg
Sodium: 3899.2 mg
Stuffed French Toast II
Category: breakfast-and-brunch
By ELISAW

This is a nice change from ordinary French toast. I make this more than the standard recipe.  Although this is my family's favorite version, it is very versatile. You can substitute peanut butter for the cream cheese, use different jams or preserves, different extracts or spices - the options are practically limitless! Serve with maple syrup and sprinkle with powdered sugar.

Ingredients:
8 slices oatnut bread
½ (8 ounce) package cream cheese, softened
½ cup seedless raspberry jam
5  eggs, beaten
¼ cup milk
1 ½ teaspoons almond extract
1 tablespoon butter

Directions:
Spread 4 slices oatnut bread on one side with cream cheese. Spread remaining 4 slices on one side with raspberry jam. Press cream cheese slices together with jam slices, forming sandwiches. In a medium, shallow bowl, beat together the eggs, milk and almond extract. Melt butter in a large, heavy skillet over medium high heat. Dip sandwiches in the egg mixture to coat. Place in the skillet, and cook on both sides until golden brown.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 530.7
Fat: 22.2 g
Saturated fat: 11.1 g
Carbohydrates: 65.5 g
Sugars: 34.7 g
Dietary fiber: 2 g
Protein: 16.5 g
Cholesterol: 272.2 mg
Sodium: 577.1 mg
Keto Coconut Shrimp
Category: appetizers-and-snacks
By TanaAmen

My coconut shrimp is a great choice for a keto snack. I like the coarse, long shredded coconut. The smaller the shrimp, the faster they will cook. Serve with spicy aioli sauce.

Ingredients:
1 pound jumbo shrimp, peeled and deveined
¼ cup coconut flour
½ teaspoon onion powder
½ teaspoon garlic powder
2  eggs, or more as needed
1 cup macadamia nuts
1 cup unsweetened shredded coconut
2 tablespoons ghee, or more to taste
1 pinch sea salt and ground black pepper to taste

Directions:
Line a cookie sheet with parchment paper. Line a second cookie sheet with several layers of paper towels. Mix coconut flour, onion powder, and garlic powder in a small bowl. Whisk eggs thoroughly in a second bowl. Grind macadamia nuts in a food processor until coarsely chopped. Avoid overmixing or mixture will start to clump. Empty ground nuts into a third bowl; mix in coconut until blended. Place each shrimp in the coconut flour mixture, lightly coating on all sides. Then dip in the egg, and finally in the macadamia-coconut mixture. Place on the parchment-lined cookie sheet; repeat with remaining shrimp. Heat ghee in a large skillet over medium heat until melted; add shrimp. Cook, turning often, adding more ghee as needed, until golden brown and evenly cooked, 1 1/2 to 2 minutes per side. Drain shrimp on paper towels. Season with salt and pepper and serve.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 4 servings

Calories: 732
Fat: 60.7 g
Saturated fat: 24.4 g
Carbohydrates: 26.6 g
Sugars: 3.6 g
Dietary fiber: 10.5 g
Protein: 27.2 g
Cholesterol: 254.9 mg
Sodium: 425.9 mg
Ham and Pineapple Dinner
Category: main-dish
By MELISSA00

A great take on a Hawaiian-style dinner. This one's great for that leftover ham. Cubed ham sauteed with onions and pineapple in a sweet sauce. Kids love it and it's great served over rice or noodles.

Ingredients:
2 tablespoons butter
2 ½ cups cooked and cubed ham
2  green onions, chopped
1 cup pineapple chunks, drained
1 ⅓ cups pineapple juice
4 teaspoons cider vinegar
2 tablespoons brown sugar
2 teaspoons prepared mustard
2 tablespoons cornstarch

Directions:
Melt the butter in a large skillet over medium heat. Saute the ham, onions and pineapple chunks in the butter for about 5 minutes. In a separate medium bowl, combine the pineapple juice, vinegar, brown sugar, mustard and cornstarch. Stir this together well and pour over the ham mixture in the skillet. Stir well and allow to heat through and thicken, about 5 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 322.9
Fat: 12.6 g
Saturated fat: 5.9 g
Carbohydrates: 32.3 g
Sugars: 24.5 g
Dietary fiber: 0.9 g
Protein: 20 g
Cholesterol: 65.1 mg
Sodium: 1258.8 mg
Sarah's Chocolate Chip Muffins


Ingredients:
vanilla extract, baking powder, baking soda, milk, flour, butter, sugar, eggs, chocolate chips, salt

Directions:
Preheat your oven to 425 degrees
Grease a 12 cup muffin pan or just use paper liners.
In a large bowl put: flour, baking powder, baking soda, salt, and chocolate chips and set aside.
In a medium bowl whisk together: melted butter, eggs, sugar, milk, and vanilla.
Fold in dry ingredients to wet ingredients and mix.
Put the batter in the prepared muffin tin and put it in the oven and bake for 5 minutes.
Reduce the heat to 375 degrees and bake for 12 minutes or until toothpick comes out clean.
Monkey Bread with Butterscotch Pudding
Category: breakfast-and-brunch
By dawn marie

This is an easy and delicious dessert you can make in minutes and serve in a variety of meal situations.

Ingredients:
1 (3.5 ounce) package cook and serve butterscotch pudding mix
¾ cup white sugar
1 (12 ounce) package frozen dinner rolls
¾ cup chopped pecans
½ cup brown sugar
½ cup butter, melted

Directions:
Butter a large tube pan. Sprinkle butterscotch pudding mix and white sugar into tube pan. Arrange rolls around the pan. Sprinkle with pecans and brown sugar, then drizzle melted butter on top. Place pan in a cold oven and allow dough to rise overnight. Remove pan from oven. Preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven until golden brown, 25 to 30 minutes. Invert pan onto a large plate to serve.

Prep time: 10 mins
Cook time: 25 mins
Total time: 8 hrs 35 mins
Yields: 1 tube pan

Calories: 365.3
Fat: 17.3 g
Saturated fat: 6.8 g
Carbohydrates: 49.8 g
Sugars: 31.4 g
Dietary fiber: 1.8 g
Protein: 4.9 g
Cholesterol: 25.7 mg
Sodium: 296.5 mg
Easy 5 Step Chicken, Pork, Beef or Lamb Vindaloo


Ingredients:
onion, ground cumin, chili powder, yellow mustard seeds, ground cinnamon, ground cardamom, ground turmeric, ground cloves, black peppercorns, olive oil, salt, sugar, white wine vinegar, garlic, ginger, water

Directions:
Combine all ingredients except oil, onion and meat. Leave standing while you cook the onions.
Heat oil in medium to large pot and add onions. Stir until onions are soft.
Add vindaloo mix to pot and cook for 1 to 2 minutes.
Add meat and mix so that it is covered with the vindaloo mix.  Add 1/2 C water.
Simmer, covered, over low heat for about 1 1/4 hours or until meat is tender.
Cucumber Salsa


Ingredients:
cucumbers, tomatoes, green bell pepper, onion, garlic, fresh lime juice, fresh parsley, fresh cilantro, dried dill weed, salt

Directions:
In a medium bowl stir together all ingredients., Cover and refrigerate at least one hour., Serve with tortilla chips.
Sam's Rice and Bean Burritos OAMC


Ingredients:
parboiled rice, water, tomato sauce, cumin, flour tortillas, part-skim mozzarella cheese

Directions:
Combine all rice ingredients in a pot and cook until desired consistency.
Divide rice, beans and cheese between the tortillas.
Roll by folding ends and rolling up.
Place seam down on a baking sheet (you may need to do 2 batches].
Bake at 350F for 20 minutes.
Serve or prepare for the freezer.
If freezing, wrap each individual burrito tightly in tin foil and place in freezer.
To serve, unwrap burrito from foil and place in microwave.
"Nuke" until heated through, about 5 minutes, flipping over half way through.
Yummy Snicker Apple Salad


Ingredients:
Cool Whip, French vanilla instant pudding, apples

Directions:
Mix the Cool Whip and French vanilla pudding with a beater., Fold in apples and Snickers., Garnish with some of the Snickers if desired., Chill before serving.
Chocolate Brownies With Raisins


Ingredients:
water, eggs, dark raisin, walnuts

Directions:
Preheat oven to 325 degrees F.
Lightly spray a 13"x9" glass baking dish with non-stick cooking spray.
In a medium bowl, blend water, oil & eggs, then add brownie mix, chocolate chips [& nuts, if desired]. Stir until moistened.
Pour into prepared baking dish & spread evenly.
Bake 50 minutes. Do not overbake. Brownies will appear underbaked but will cool to doneness.
Cool completely before cutting with a plastic knife. Store in a tightly covered container.
Busy Night Microwave Wet Burritos


Ingredients:
lean ground beef, pinto beans, salt, onion, flour tortillas, cheddar cheese, avocado, tomatoes, lettuce

Directions:
Brown the beef and drain.
Add taco seasoning and 1/2 cup water and cook until all liquid is gone.
Meanwhile, drain about half of the liquid off of the pinto beans and then heat in a pan.
When beans start to simmer, lightly mash until you get the desired consistency (I like some whole beans left]. Season to taste with salt, about 1 teaspoon.
Lightly heat one tortilla over burner until pliable.
Spread some beans down the center or tortilla and top with some seasoned meat. Sprinkle on some onions and any other options you'd like. (Save some for on top!].
Tuck in sides of tortilla and then roll up. Place seamside down on a microwave safe plate.
Spoon some enchilada sauce over burrito and top with lots of grated cheese.
Lightly cover with micro-safe paper and cook on HIGH for about 2 minutes, until the cheese is nice and melted.
Repeat for remaining burritos.
Serve with sour cream or scattered tomatoes or anything you'd like!
Tasty Pork Roast


Ingredients:
onions, garlic cloves, carrots, potatoes, salt, pepper, beef broth, parsley, thyme

Directions:
Brown roast on all sides., Place in slow cooker., In same skillet brown onions, garlic., Add to the roast with all the ingredients., Cook on Low 8 hours., Remove pork roast and vegetables to a serving platter., You can whisk the juice to smooth it out.
Easy Corn Clam Chowder (Lower Fat)


Ingredients:
green onion, nonfat milk, flour, clams, potatoes, dried thyme, dried parsley, bay leaf, cayenne pepper

Directions:
In a medium sauce pan coated with nonstick vegetable spray, saute green onions over medium heat until transparent. Add water if necessary to prevent sticking. Mix milk with flour and add to onions. Bring to a boil stirring constantly. Cook for 5 minutes or until mixture starts to thicken. Add reserved clam juice, potato, corn, thyme, bay leaf and cayenne pepper. Cover, reduce heat; simmer 15 minutes or until potatoes are tender. Remove bayleaf and discard. Stir in clams and heat through. Salt and pepper to taste.
cal: 257.
carb: 27g.
fat: 2g.
Sticky Soy and Maple Pork Burgers


Ingredients:
roasted peanuts, spring onions, fresh ginger, lemon, zest of, soy sauce, soy sauce, maple syrup, honey, chili sauce

Directions:
Place the pork,peanuts,onions,ginger,zest,1 tbsp soy sauce,2 tsp maple syrup,chilli flakes and coriander into a large bowl,season well with salt and pepper,then mix well using your hands.Shape into 4 patties,cover and chill for at least 30 minutes.
Preheat the oven to 200 degrees and line a tray with baking powder.
Heat a frypan/chargrill pan over med-high heat.Brush the pan with a little oil and cook the patties for 1-2 mins each side until golden browm.Transfer the patties to the baking tray and bake for a further 8-10 mins,until cooked through.
Mix the oil with the remaining soy and maple syrup or honey in a small bowl and brush over the patties.
To serve sandwich each ciabatta with some chilli sauce,sour cream etc and a pattie.
Cole Slaw With the Least Mayo


Ingredients:
cabbage, carrots, salt, mayonnaise, Dijon mustard, sugar, vinegar, pepper, salt

Directions:
Mix the cabbage, carrots and salt well. Let sit for an hour and squeeze away the resulting salt water.
Stir in the mayo, Dijon mustard, sugar, vinegar, pepper, and salt to taste.
Spicy Salmon Salad


Ingredients:
boneless salmon fillets, powdered ginger, garlic powder, cayenne pepper, dark soy sauce, cherry tomatoes, peanuts, pine nuts, extra virgin olive oil, Dijon mustard, salt, cracked pepper

Directions:
With a sharp knife, cut the salmon filet into 8 equal strips.  Pat dry with paper towel and lay in a large glass rectangular baking dish.
In a small bowl combine ginger, garlic powder & cayenne pepper.  Stir to mix.  Add soy sauce, hot sauce and sesame oil. Mix well.
Brush all the sauce onto each side of each strip of salmon.  Cover with plastic wrap and leave in fridge for 30 minutes.
Heat oven to 375°F  Remove plastic wrap and recover with tinfoil. Cook salmon for 30 minutes or until opaque and flakes with fork.
Right before salmon is done, slice cherry tomatoes in half and mix in large bowl with salad greens.
Toss all vinaigrette ingredients in a jar and shake well.  **You can use more olive oil if you like.
Drizzle small amounts of vinaigrette over salad and toss well until satisfied with covering.  Set aside remaining dressing.
Divide salad among 4 plates and top each serving with 2 strips of salmon.  Drizzle with a little bit of remaining vinaigrette just before serving.
Serve with an 8 or 12 grain baguette and a nice Pinot Grigio.
Note: this salad is also nice topped with chopped plain peanuts or pine nuts.
** Preparation time does not include marinating time.
Old Fashioned Rhubarb Bread Pudding
Category: desserts
By SILLYJILLY

Rich and creamy, with just a touch of tartness from the rhubarb. Serve warm with whipped cream.

Ingredients:
1 (14 ounce) can sweetened condensed milk
2 cups boiling water
¼ cup butter
8 cups cubed day-old bread
5  eggs
½ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
2 cups chopped rhubarb

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Stir together the condensed milk, boiling water, and butter in a saucepan over medium heat, and heat until the butter has melted. Place the bread cubes in a large bowl, and pour the milk mixture over the bread cubes. Let the bread sit to soak up the liquid; do not stir. Beat eggs and sugar together in a bowl until frothy, and add the cinnamon and vanilla extract. Beat the mixture again, and stir in the rhubarb. Gently and lightly stir the rhubarb mixture together with the soaked bread, and scrape the mixture into the prepared baking dish. Line a roasting pan with a damp kitchen towel.  Place filled baking dish on towel, inside roasting pan, and place roasting pan on oven rack.  Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake in the preheated oven until a toothpick inserted into the center of the bread pudding comes out clean, about 1 hour.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 12 servings

Calories: 268.1
Fat: 9.6 g
Saturated fat: 5 g
Carbohydrates: 39.2 g
Sugars: 27.5 g
Dietary fiber: 1 g
Protein: 7.2 g
Cholesterol: 98.8 mg
Sodium: 258.8 mg
Spaghetti Olio E Aglio (Spaghetti With Garlic in Olive Oil)


Ingredients:
salt, spaghetti, extra virgin olive oil, canola oil, garlic cloves, water, red pepper flakes, parmesan cheese, fresh parsley, fresh basil

Directions:
Add the salt to the water and bring to a boil.
While the water is boiling slice the garlic thin and add to a large skillet, add the oil.
When the water is boiling add the spaghetti to the water and cook 1 to 1.5 minutes less then recommended package instructions.
While the pasta is cooking bring the skillet to medium heat and sweat the garlic; moving the contents around gently. Do not burn the garlic, heat management is key.  About 2 minute before the spaghetti is ready add the red pepper to the skillet and continue moving the garlic and peppers.
About 1 minute before the pasta is done remove 1/4 Cup of pasta water (a ladle works well].  Add the starchy water to the oil carefully and mix with spatula or wooded spoon.
When the pasta is done cooking remove and reserve 3/4 cup of pasta water. Drain the pasta and add it to the skillet with the oil. Mix well while cooking for a additional 1-2 minutes, Slowly adding the pasta water a little at a time until the pasta creamy and emulsified.  ***not all the pasta water may be used, use discretion.***.
Remove from the heat and plate 1/5 the pasta on a plate.  Top with 1/5 the parmesan cheese and parsley.  (Parsley is traditional, but i like the basil better].
Dino's Deviled Eggs


Ingredients:
eggs, mayonnaise, prepared mustard, lemon juice, Worcestershire sauce, pepper, paprika

Directions:
Boil water, put eggs in for 17 minutes., Remove from heat and run eggs under cold water., Gently remove the shell and slice each egg in half., Scoop out yolks, put in bowl., Mash with a fork and add all ingredients, except the Paprika., Spoon fill each egg and sprinkle with Paprika., Serve immediately or refrigerate., Enjoy!
Belizean Fish Serre


Ingredients:
bacon, red snapper fillets, salt, black pepper, thyme, coconut milk, cassava, plantain, carrot

Directions:
Wash and rinse the snapper.
Wash, clean and cut vegetables.
Place bacon into a saucepan over medium heat, pour in coconut milk.
Add the onion, seasonings, plantain and yucca.
Bring to a boil until vegetables are tender.
Dip the fish into the coconut milk to ensure it is coated and place the carrots and fish on top, and simmer until the fish is tender.
Serve over rice.
Simple Fruit Cocktail Cobbler


Ingredients:
self-rising flour, milk, white sugar, butter, margarine

Directions:
Preheat oven to 325°., Dump entire can of fruit into small casserole dish., Add flour, milk and sugar evenly to fruit. DO NOT STIR IT., Dot entire surface with butter., Bake until golden brown. About 45-50 minutes.
Toad in the Hole (Sausages Baked in Batter)


Ingredients:
all-purpose flour, eggs, milk, salt, fresh ground black pepper, sausage

Directions:
To make the batter in a blender, combine the flour, eggs, milk, salt and a few grindsings of pepper in the blender jar, and blend at high speed for 2 to 3 seconds. Turn off the machine, scrape down the sides of the jar, and blend again for 40 seconds.
(To make the batter by hand, beat the eggs and salt with a whisk or a rotary or electric beater until frothy. Slowly add the flour, beating constantly. Then pour in the milk in a thin stream and beat until the mixture is smooth and creamy]. Refrigerate the batter for at least 1 hour.
Preheat the oven to 400*. Place the sausages side by side in a heavy 10 to 12-inch skillet, and prick them once or twice with the tines of a fork. Sprinkle them with 2 Tblsp. of water, cover the pan tightly, and cook over low heat for 3 minutes.
Then remove the cover, increase the heat to moderate, and continue to cook, turning the sausages frequently with tongs or a spatula, until the water has completely evaporated and the sausages have begun to brown in their own fat.
Arrange the sausages in a single layer in a baking dish or tin about 6 by 10 inches and 2 inches deep, and moisten them with 2 Tblsp. of their drippings. Keep them at least and inch apart.
Then pour the batter over them and bake in the middle of the oven for 30 minutes, or until the pudding has risen over the top of the pan and is crisp and brown. Serve at once.
Egg, Ham and Cheese Crepes Benedict


Ingredients:
eggs, swiss cheese, butter, Tabasco sauce, cooked ham

Directions:
Prepare the Hollandaise sauce.
In a bowl whisk together the eggs, whipping cream, a couple drops of Tabasco sauce (or to taste] salt and pepper.
Heat butter in skillet until hot, sizzling and lightly browned.
Add in the eggs and grated Swiss cheese; scramble to light and fluffy (do not over cook the eggs, as they will cook more in the oven].
Lay out the crepes, then top with 1-2 slices of ham.
Divide the egg mixture evenly on top of the ham slices.
Roll up the crepes and place in a buttered baking dish.
Brush the rolled crepes with melted butter.
Place in a 350 degree oven.
Bake for about 15 minutes, or until lightly browned.
Place 1-2 crepes on a plate and drizzle with prepared Hollandaise sauce.
Serve immediately.
Delicious!
Mediterranean Pasta Salad


Ingredients:
eggplant, roma tomatoes, rigatoni pasta, feta cheese, garlic cloves, olive oil, rosemary, oregano

Directions:
Have the rigatoni ready in a big bowl.
Mix the olive oil with the balsamico and the herbs. Set aside.
Saute the eggplant in a little bit of olive oil, add salt & pepper for taste.
Add to pasta.
Then saute the tomatoes with the crushed garlic, add some oregano to mixture. Once heated, add to pasta and eggplant.
Now add dressing over salad along with the feta cheese and stir well.
Tastes great chilled on a hot summer day.
Fruit Loaf
Category: bread
By Steve Vine

A spicy raisin bread made in a bread machine. The most common substitute for mixed spice in the U.S.A. is pumpkin pie spice.

Ingredients:
1.063 cups water
1 ½ tablespoons vegetable oil
2 tablespoons brown sugar
3 ¼ cups bread flour
2 tablespoons bread flour
3 tablespoons dry milk powder
1 tablespoon pumpkin pie spice
2 teaspoons active dry yeast
¾ cup golden raisins
2 ⅔ tablespoons candied mixed fruit peel

Directions:
Add water, oil, brown sugar, bread flour, gluten flour, milk powder, mixed spice, and yeast into the bread machine pan in the order suggested by the manufacturer.  Select Fruit setting or the setting for Basic White Bread.  Press Start. If your machine has a Fruit setting, add the golden raisins and peel at the signal, or around 5 minutes before the kneading cycle has finished.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 - 1.5 pound loaf

Calories: 154.7
Fat: 3.8 g
Saturated fat: 0.4 g
Carbohydrates: 28 g
Sugars: 17.1 g
Dietary fiber: 1.3 g
Protein: 4.2 g
Cholesterol: 0.7 mg
Sodium: 24.4 mg