xiaoxl/recipe_data huggingface dataset:
Best-Ever Gooey Cinnamon Buns


Ingredients:
milk, active dry yeast, granulated sugar, bread flour, kosher salt, eggs, butter, pure vanilla extract, brown sugar, butter, ground cinnamon, walnuts, unsalted butter, light cream cheese, confectioners' sugar, vanilla extract, kosher salt

Directions:
In the bowl of a stand mixer, combine milk, yeast and granulated sugar; let stand for 10 minutes to proof until mixture is foamy and bubbly. Turn the oven on at 350ºF for 1 minute to warm up; turn it off.
Meanwhile, in a large bowl, whisk together flour and salt; set aside. In a small bowl, beat eggs. Add melted butter and vanilla; stir to combine and set aside.
Add egg mixture and then flour mixture to the yeast. Insert the dough hook and on speed 3, process until it forms a ball around the attachment, about 3-4 minutes.
Transfer dough on a lightly flour work surface and form a ball with hands. Transfer the ball dough into a large bowl and cover with a damp towel. Transfer to the oven for 1 hour (with the heat off]. Grease a 9 x 13-inch glass baking dish with cooking spray (butter preferably]; set aside.
Place dough on a lightly floured work surface (if the mat is not bigger than 15 x 23-inch, drizzle lightly some flour on the kitchen counter. Roll dough into a 15 x 23-inch rectangle.
In a small bowl, combine brown sugar, butter and cinnamon; stir until well-blended. Add walnuts and stir to combine. Spread dough with the brown sugar mixture, leaving about 1-inch at far side of the dough. Roll dough tightly and remove the ends to make it even. Cut 12 pieces and place them in the prepared baking dish. Cover with a towel for 30 minutes. Remove the top rack and preheat oven to 350ºF.
Transfer cinnamon buns into the preheated oven and bake for 20-25 minutes (22 minutes]. Meanwhile, in a small bowl, combine all the frosting ingredients; stir until well mixed and set aside.
Remove cinnamon buns from heat and invert the baking dish on a baking sheet lined with a silicone mat. Spread half of the frosting mixture on buns. Let it sit for 10 minutes before spreading the remaining frosting. Makes 12 cinnamon buns.
Note: Cooked and frosted cinnamon buns freeze well. Place them separately in the freezer and when frozen, place them in a container.
Chicken Satays


Ingredients:
gingerroot, garlic cloves, fish sauce, tamarind paste, coconut milk, boneless chicken breasts, garlic cloves, red chile, sugar, lime, fish sauce

Directions:
In a bowl  mix marinade ingredients (ginger - peanut oil] together.
Cut the chicken into slices (1/2 inch wide] and then cut these into strips (1/2 inch wide].
Thread the chicken on the (soaked] skewers.
Place skewered chicken on a plate of marinating dish and pour marinade over. Let marinate for 30 minutes while preparing grill.
Drain marinade into saucepan, bring to a boil and then simmer stirring for 15 minutes.
Grill satays until cooked through.
Serve with hot marinade and dipping sauce (see below].
To make dipping sauce: Using a spice mill or with mortar and pestle work the garlic, sugar and chili to a paste. Stir in chopped lime (including the peel] and collected juices. Puree again. Stir in fish sauce and 1/2 cup of water to get righ consistency (may need more water]. Set aside.
Cuban Mojito


Ingredients:
powdered sugar, lime, juice of, mint leaves, mint, white rum

Directions:
Place the mint leaves into a long mojito glass (often called a "collins" glass] and squeeze the juice from a cut lime over it.  You'll want about two ounces of lime juice, so it may not require all of the juice from a single lime.
Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (a long wooden device *pictured on the website*, though you can also use the back of a fork or spoon if one isn't available].
Add ice (preferably crushed] then add the rum and stir, and top off with the club soda (you can also stir the club soda in as per your taste].  Garnish with a mint sprig.
Leftover Pork and Bean Casserole


Ingredients:
barbecued pork, monterey jack and cheddar cheese blend

Directions:
Preheat oven to 350°F., Combine beans, pork and jalapeno in an 8"x8" casserole dish., Layer shredded cheese on top of bean mixture., Layer tater tots on top of cheese., Cover with aluminum foil and bake for 30-35 minutes., Uncover and bake for 10 more minutes., Serve hot.
Mom's Chicken & Noodles


Ingredients:
chicken broth, chicken broth, water, chicken

Directions:
Mix first 3 ingredients. This should equal 9 cups.
Pour into large pan.
Add soups and chicken.Stir until mixed well.
Bring to a boil on high heat.
Add noodles.
Reduce heat to medium-high and cook uncovered 5 minutes, stirring occasionally.
Reduce heat again to medium and cook 10-12 minutes more,or until noodles are soft.
Remove from heat and let set at least 10 minutes to thicken broth before serving.
Spinach and Cheese Ravioli


Ingredients:
flour, eggs, water, ricotta cheese, fresh spinach, garlic cloves

Directions:
Add flour and eggs in a large bowl and mix to make a dough. Add water if necessary, but dough should be fairly stiff.
Use a pasta machine to roll dough into sheets, patting with more flour if it’s too sticky.
Crank out sheets of pasta and let sit for 10 minutes.
In a small sauce pan, warm cheese.
Cut spinach into small diced pieces and add to cheese.
Add crushed garlic and herbs.
Dollop small spoonfulls onto half of the dough sheets.
Place other dough sheets on top of the dollops and cut around.
Seal the individual raviolis with your fingers or with a fork.
Boil a large pot of water and salt, and place 5-6 ravioli at a time. When they reach the top of the water they’re done.
Let them rest on wax paper for a minute or so after they are done, then serve with pasta sauce.
Baby's Jungle Juice


Ingredients:
"plain yogurt"

Directions:
Place all ingredients in a bowl., Whisk well until smooth., Serve this Vitamin C rich juice to your little baby with all your love.
Black Bean Chili


Ingredients:
crushed tomatoes, black beans, ground beef, yellow onions, salt, chili powder, cayenne pepper, garlic cloves

Directions:
Brown ground beef and drain any fat.
In a large pot, add tomatoes, salt, chili powder, cayenne pepper, diced onions, and minced garlic to beef.  Bring to a boil, then cook at a simmer for 1 hour.  Drain black beans and rinse well.  Add beans to mixture and cook 1/2 hour. Enjoy!
Patti's Peanut Blossom Cookies


Ingredients:
flour, baking soda, sugar, brown sugar, shortening, peanut butter, egg, milk, vanilla, sugar

Directions:
Pre heat oven to 375 degrees.
Combine all ingredients except kisses & 2 tbs sugar, in a large mixing bowl.
Mix on low speed until dough forms.
Shape dough into 48 balls.
Roll balls in sugar.
Place on ungreased cookie sheet.
Bake at 375 degrees for 10-12 minutes.
Immediately out of oven insert candy in center of cookie until cookies crack around edges.
Summer Fruits in a Lemon Verbena and Mint Tea


Ingredients:
sugar, water, lemon, juice and zest of, orange, juice and zest of, vanilla bean, mint leaves, berries

Directions:
Bring sugar and water to a boil over high heat.
place remaining ingredients except fruit in a large bowl and pour hot syrup over.  Let steep until cool then strain through a fine mesh sieve.  Cover with plastic wrap and refrigerate until cold.
Dice fruits, leave berries whole.  Place 1/2 cup of fruit in a shallow soup bowl and ladle 1 cup of tea over the berries.  Garnish with sprig of mint or lemon verbena and serve with a wild blueberry financier or other almond cookie if desired.
Love Potion


Ingredients:
vodka, Amaretto, cranberry juice

Directions:
Mix all ingredients in mixing tin to make it frothy., Pour into glass and add ice.
Trimmed Christmas Tree Treats™


Ingredients:
butter, margarine, marshmallows, miniature marshmallows

Directions:
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool slightly. Using cookie cutters coated with cooking spray cut into Christmas trees. Decorate with frosting and/or candies. Best if served the same day.
MICROWAVE DIRECTIONS.
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Notes.
For best results, use fresh marshmallows.
1 jar (7 oz.] marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Salad Sandwiches


Ingredients:
boneless skinless chicken breasts, mozzarella cheese, black-eyed peas, red onion, green pepper, lettuce

Directions:
Place chicken breasts in microwave safe dish, cover with vented plastic wrap, and microwave on high 4 minutes Let stand 5 minutes.
In a bowl combine mozzarella cheese, black eyed peas, green bell pepper, mushrooms, red onion and italian salad dressing.
When chicken is cool chop then toss with the cheese mixture.
Slice pita pockets in half and fill with lettuce and then the chicken cheese mixture.
Mexican Bagel


Ingredients:
bagel, salsa, avocado, cheese

Directions:
split bagel in half, spread salsa over each half., top each with avacado., then with a slice of tasty cheese., place under the grill for 5 minutes or until cheese melts.
Baked Cajun Chicken Drumsticks
Category: meat-and-poultry
By Soup Loving Nicole

Cajun spiced drumsticks that are crispy on the outside and juicy on the inside. This recipe is simple to prepare with minimal clean up.

Ingredients:
8  chicken drumsticks
2 tablespoons vegetable oil
1 teaspoon paprika
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon oregano
½ teaspoon basil
¼ teaspoon ground thyme
¼ teaspoon cayenne pepper

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place chicken in a gallon-sized resealable plastic bag. Drizzle vegetable oil over the chicken. Seal the bag and massage the oil into the chicken. Combine paprika, salt, pepper, onion powder, garlic powder, oregano, basil, thyme, and cayenne pepper in a small bowl. Mix until evenly combined. Pour spice mixture into the bag with the chicken. Seal the bag and toss to coat. Transfer drumsticks to the prepared baking sheet, discarding the plastic bag. Bake until chicken is no longer pink at the bone and the juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). For extra crispy skin, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken for 5 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 drumsticks

Calories: 170.1
Fat: 9.2 g
Saturated fat: 2 g
Carbohydrates: 0.6 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 20.2 g
Cholesterol: 66 mg
Sodium: 213.1 mg
Rhubarb Raisin Crisp


Ingredients:
rhubarb, flour, raisins, brown sugar, ground cinnamon, salt, flour, quick-cooking oats, butter, margarine, vanilla ice cream

Directions:
Combine rhubarb and 2 Tbls. of flour; place in greased 8-in. square pan. Sprinkle with raisins.
Combine brown sugar, cinnamon, and salt; sprinkle over raisins.
Combine oats and remaining flour; cut in butter until crumbly. Sprinkle over top.
Bake at 375 degrees F for 40-45 minutes or until golden brown.
Serve warm with ice cream if desired.
Salmon Burger With Roasted Sweet Peppers and Lemon Aioli Sauce.


Ingredients:
salmon fillets, fresh dill, lemon zest, lemon juice, salt, pepper

Directions:
Put everything in a blender and alternate blend at low and fast speeds. Ensure that all ingredients are blended but not minced.
Form a burger ball and chill in the fridge for at least 15 minutes.
Remove from fridge at flatten salmon balls into patties.
Heat 1 tablespoon of oil in a saucepan. Put salmon patties in pan and cook about 7 minutes or until brown.
uild your burger:
Place whole wheat burger bun in the oven at 375 and heat about five minutes or until toast warm.
On one side of bun, layer aioli sauce, sliced roasted peppers, and the salmon patty.
Enjoy! This salmon burger is fresh, healthy and tasty, even without cheese! :].
Beef Stir Fry


Ingredients:
rump steak, cornflour, Chinese five spice powder, light soy sauce, dark soy sauce, broccoli, fresh ginger, garlic clove, green onion, sherry wine, water, rice

Directions:
Place the steak in a bowl with the cornflour.Chinese 5 spice and soy sauce.Mix well and leave to marinate for 20 minutes.
Meanwhile , split the broccoli into florets.Slice the stalks diagonally into thin oval shapes and the florets into small heads.
Heat the oil in a wok or large frying pan , add the marinated steak , ginger and garlic and stir fry for for 3 to 4 minutes.
Add the pepper, broccoli and salad onions and stir fry for 2 minutes.
Add the sherry and water , put a lid on the pan and steam for 1 minute. Transfer to warmed serving dish and serve immediately with the rice.
Classic Cinnamon Rolls
Category: trusted-brands-recipes-and-tips
By Fleischmann's Yeast

First Place Winner at the 2008 Iowa State Fair!

Ingredients:
1 cup mashed potatoes
1 cup reserved potato water
¾ cup butter OR margarine
¾ cup sugar
2 teaspoons salt
1 cup hot water
2 envelopes Fleischmann's® Active Dry Yeast
½ cup warm water (100 to 110 degrees F)
2  eggs
8 ½ cups all-purpose flour, or more if needed
½ cup butter OR margarine, softened
1 cup sugar
1 ½ teaspoons Spice Islands® Ground Saigon Cinnamon
3 cups powdered sugar
6 tablespoons butter OR margarine, softened
1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract
5 tablespoons milk, or more as needed

Directions:
Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl.  Stir until butter melts; set aside and let cool.  Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms. Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover. Let rise in a warm, draft free area about 1 hour, until doubled in size.  Punch dough down; divide in half. Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle.  Spread with half the butter.  Combine sugar and cinnamon; sprinkle half of the mixture over surface.    Roll up tightly lengthwise, sealing edges.  Cut into 12 slices.  Place in greased 13 x 9-inch pan.  Repeat with remaining dough.  Cover. Let rise 30 to 45 minutes until nearly doubled. Bake in preheated 350 degrees F oven for 25 to 30 minutes. Cool for 15 minutes.  Combine icing ingredients and drizzle over rolls.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs 45 mins
Yields: 24 rolls

Calories: 403.6
Fat: 13.5 g
Saturated fat: 8.2 g
Carbohydrates: 65.4 g
Sugars: 29.7 g
Dietary fiber: 1.5 g
Protein: 5.7 g
Cholesterol: 49 mg
Sodium: 318 mg
Agave Marshmallows


Ingredients:
vanilla extract, salt, unflavored gelatin, cold water, cornstarch

Directions:
Place first 3 ingredients in stand mixer with whip attachment on high.
* Marshmallows are approx 80% air.  If a stand mixer or handheld (that has a very high speed setting] is not used, I cannot vouch as to the results.
Meanwhile, dissolve the gelatin in cold water.
Lightly spray 8 x 8 inch pan with cooking spray.
* I use a silicon pan as it's much easier to remove the marshmallows.
Sprinkle half of the cornstarch in the greased pan, tilting to coat evenly.
Once the gelatin has dissolved, microwave on high for approx 30 seconds, in 10 second intervals, stirring after each.
Add gelatin mixture to agave mixture and continue to whip on high for 10-20 minutes until fluffy and white.
Spread evenly in pan with lightly greased spatula and let set for 3-4 hours or overnight.
Dust top of marshmallows with remaining cornstarch, cut into squares, remove from pan and dust again.
Air Fryer Plantain Chips
Category: appetizers-and-snacks
By Yoly

Green plantains in the air fryer result in potato-like crunchy, crispy chips without being full of calories and fat. These can be sweet or savory, depending on which you are craving - use salt for savory or cinnamon-sugar for sweet chips.

Ingredients:
1  green plantain
avocado oil spray
1 pinch salt

Directions:
Preheat an air fryer to 350 degrees F (175 degrees C). Cut both ends of plantain and score along the side through the skin only. Peel skin off and cut plantain in half. Peel into strips using a vegetable peeler. Spray the air fryer basket with avocado oil. Place plantain strips in the basket, making sure they do not touch. Spray top of plantain strips with oil. Cook in the preheated air fryer for 7 to 9 minutes. Use tongs to turn each strip over, and continue frying until crispy, an additional 3 to 5 minutes. Immediately sprinkle with salt.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 109.2
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 28.5 g
Sugars: 13.4 g
Dietary fiber: 2.1 g
Protein: 1.2 g
Sodium: 81.1 mg
Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga)
Category: world-cuisine
By DEBMCE4

This dish is not too spicy, and is very easy to make. It is best served over basmati rice.

Ingredients:
1 tablespoon tomato paste
½ teaspoon salt
1 teaspoon white sugar
1 teaspoon garam masala
½ teaspoon ground cumin
⅛ teaspoon ground red pepper
3 tablespoons finely chopped fresh cilantro
1  fresh jalapeno pepper, chopped
1 tablespoon fresh lemon juice
1 cup coconut milk
3 tablespoons vegetable oil
1 teaspoon black mustard seed
3 cloves garlic, minced
1 ¼ pounds medium shrimp - peeled and deveined
1 tablespoon cornstarch
1 tablespoon cold water

Directions:
In a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin seed, ground red pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk.  Set coconut sauce aside. Heat oil in a wok or frying pan over medium-high heat. When oil is hot, add the mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown. Add shrimp, and cook until shrimp is opaque; this should take only a minute or two. Pour the coconut sauce over the shrimp; cook until the sauce begins to simmer. In a small bowl, mix together cornstarch and water; stir into the sauce, and continue cooking until thick.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 337.7
Fat: 23.9 g
Saturated fat: 12.7 g
Carbohydrates: 7.3 g
Sugars: 1.8 g
Dietary fiber: 1.5 g
Protein: 25 g
Cholesterol: 216.1 mg
Sodium: 581.9 mg
Potato and Arugula Pizza


Ingredients:
potatoes, olive oil, salt, garlic cloves, red pepper flakes, parmesan cheese, arugula leaf

Directions:
Preheat oven to 350°F.
Peel potatoes and slice into thin rounds.
Arrange slices on lightly oiled baking sheet; brush with 2 Tbsp olive oil.
Bake 10 minutes, or until lightly browned.
Transfer to platter, salt to taste.
Increase oven to 500°.
Roll out pizza dough to 14 inch round, dust baking sheet with cornmeal, place dough on sheet.
Brush dough with 1 tbsp olive oil and 1/2 of the garlic paste; sprinkle with pepper flakes.
Arrange potatoes on crust, overlapping.
Brush remaining oil and garlic over potatoes, then sprinkle with cheese.
Bake for 20 minutes or until pizza is deep golden brown.
Remove from oven and sprinkle with arugula or spinach.
Citrus Shrimp
Category: seafood
By SBorodko

A light, healthy way to enjoy shrimp. A great summer dish. You can also throw the shrimps on a skewer and BBQ on the grill.

Ingredients:
2  oranges, zested and juiced
3  limes, zested and juiced
2 tablespoons olive oil
½ teaspoon salt, or to taste
3 cloves garlic
1 ½ pounds large shrimp, peeled and deveined

Directions:
In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt - the shrimp really suck it up! Cover, and puree until smooth. Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature. Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavor while they cook if you like.

Prep time: 45 mins
Cook time: 5 mins
Total time: 50 mins
Yields: 6 servings

Calories: 198.7
Fat: 6.6 g
Saturated fat: 1 g
Carbohydrates: 11.6 g
Sugars: 5.8 g
Dietary fiber: 2.3 g
Protein: 23.9 g
Cholesterol: 172.5 mg
Sodium: 362.8 mg
Creamy Zuchinni Soup


Ingredients:
zucchini, light cream cheese, chicken bouillon cube, water, onion, butter, garlic cloves, fresh ground pepper

Directions:
Heat frying pan to medium heat.
Add butter then garlic and onions and cook until the onions become translucent.
Add zucchini cook until they become a bit soft.
Add the water.
Cover the pan with lid and let the mixture cook until the zucchinis become soft.
using a hand blender or food processor puree the zucchini mixture.
cream cheese and fresh ground pepper and puree it all together.
If it is too think or you want it to be a bit more creamy, add a bit of milk or half and half and blend.
Tofu Banh Mi With Sriracha Mayo


Ingredients:
baguette, cabbage, cucumbers, spring onions, pickle, carrots, radishes, water, water, brown sugar, maple syrup, szechuan peppercorns, salt, garlic clove, firm tofu, maple syrup, tamari, soy sauce, sriracha sauce, cornflour, cornstarch, water, lime juice, salt, garlic powder, sriracha sauce, pepper

Directions:
Place carrot, turnip (or radishes] in a sterilised (rinsed with boiling water] jar.
Put rice vinegar, sugar, peppercorns, salt and garlic clove in a small pot and bring to the boil. Continue simmering for about 10 minutes.
Pour hot pickling liquid over raw vegetables. Once the pickling liquid cools down, keep the jar in the fridge.
Mix tofu marinade ingredients: maple syrup, rice vinegar, tamari, Sriracha. Cut pressed tofu into smaller pieces. You can prepare it in two different ways. I like my tofu pan-fried but you can also bake it for a healthier and still very good result. If pan-frying your tofu, sprinkle it lightly with cornflour/cornstarch and fry on a small amount of hot oil until browned on both sides. Blot it with a piece of paper towel after frying. Finally, pour marinade over the tofu to flavour it. If baking, immerse the tofu pieces in prepared marinade and set the oven to 180° C / 355° F. Once the oven is ready, pop marinated tofu pieces onto a paper-lined baking tray and bake for 30-40 minutes. Once baked, apply a second layer of marinade to intensify the flavour.
To make a mayo, put aquafaba, lime juice, salt and garlic powder into a tall container and blend together with an immersion blender. Once combined and slightly frothy, start adding oil very slowly while blending at the same time. It should be literally trickled in (rather than poured in] so that the mayo starts to emulsify properly. Once your mayo gets all thick and creamy, season it with Sriracha, pepper and extra salt if needed. Refrigerate it (to thicken it further] while you assemble your sandwich.
Cut baguettes into small pieces and toast them lightly under a grill. Fill them with a layer of pickled vegetables, fresh cucumber, shredded cabbage, spring onions, tofu and fresh coriander. Top with a dollop of Sriracha mayo before closing the sandwich.