xiaoxl/recipe_data huggingface dataset:
Spicy Korean Fried Chicken with Gochujang Sauce
Category: world-cuisine
By Diana71

It took about two decades for this style of Korean fried chicken to make its way into the American foodie scene. The chicken is deep fried twice to make the exterior extra crispy and to lock moisture in. The gochujang sauce is a hot, honey, spicy mix...and well, it's just fabulous. You'll have the family completely raving!

Ingredients:
⅓ cup milk
1  egg
1 pound chicken breast tenderloins
¼ cup all-purpose flour
¼ cup potato starch
½ teaspoon salt
¼ teaspoon ground black pepper
vegetable oil for frying
¼ cup honey
¼ cup brown sugar
2 tablespoons soy sauce
2 tablespoons gochujang (Korean hot pepper paste)
1 tablespoon Worcestershire sauce
2 teaspoons red pepper flakes
1 teaspoon ground ginger

Directions:
Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes. Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture. Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C). Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces. Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl. Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 397.8
Fat: 8.2 g
Saturated fat: 2 g
Carbohydrates: 52.4 g
Sugars: 34.1 g
Dietary fiber: 0.8 g
Protein: 29.1 g
Cholesterol: 111.7 mg
Sodium: 938.2 mg
Chicken, Broccoli, and Cheddar Casserole
Category: main-dish
By jamanleyx

Super comfort food, but kinda healthy because it has broccoli in it, right? My grandmother passed this chicken and Cheddar recipe down and it is a family favorite. After the first time I made it, I went on a casserole kick and made it twice a week for 3 months straight! I typically serve this over rice, but it is just as great by itself. Last time I didn't make rice, but served it with bread.

Ingredients:
3 cups cooked shredded chicken
2 cups cooked chopped broccoli
2 (10.5 ounce) cans condensed cream of chicken soup
½ cup sour cream
1 pinch ground black pepper to taste
2 ½ cups shredded Cheddar cheese
1 ½ cups bread crumbs
¼ cup salted butter, melted

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Combine chicken, broccoli, condensed soup, sour cream, and pepper in a bowl. Mix in 1 cup Cheddar cheese. Pour into a 2-quart casserole dish and top with remaining Cheddar cheese. Combine bread crumbs and butter in a bowl. Sprinkle over casserole. Bake in the preheated oven until bubbly and cheese is melted, 30 to 35 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 2-quart casserole

Calories: 474.1
Fat: 29.8 g
Saturated fat: 15.5 g
Carbohydrates: 22.3 g
Sugars: 2.1 g
Dietary fiber: 1.5 g
Protein: 28.6 g
Cholesterol: 104 mg
Sodium: 944.2 mg
Cannelloni Brassica - Jamie Oliver


Ingredients:
tomato sauce, fresh mozzarella cheese, red wine vinegar, fresh basil leaf, prepared stuffing, cauliflower, broccoli, garlic cloves, olive oil, thyme leaves, hot chili peppers, anchovies, bechamel sauce, creme fraiche, parmesan cheese, pepper

Directions:
Break broccoli and cauliflower into small pieces and boil in salted water for ~6minutes to cook them through.
Slice 7 cloves of garlic & dice 4 hot chili peppers.
On medium heat in a frying pan, add 3 tbps of olive oil.  When the oil is hot, add sliced garlic to pan to saute.  Add thyme leaves, diced chili peppers and 3 anchovies.
Drain broccoli & cauliflower.  Once garlic has begun to turn golden add broccoli and cauliflower to the pan.  Stir all ingredients and cook for about 15 minutes until the broccoli and cauliflower has broken down.  Assist the process by occasionally breaking it down with a wooden spoon.
Take the pan off of heat to cool down.
Prepare the béchamel sauce:  grate 1.5-2.5 cups of good parmesean into the crème fraiche.  Add a pinch of pepper.  Set aside for assembly of cannelloni shells.
Once the broccoli & cauliflower have cooled down, you need to mash them up together.  You can do this a few ways, but the easiest is to bring out a hand blender and quickly give it a whiz or use a food processor until smooth. Once this is done (and it's cool enough!], scoop filling into a piping bag.  (Here you can actually use a plastic bag and cut a corner if you don't have a proper piping bag - it works just as well.].
Prep pan for cannelloni shells:  in a large baking tray (large enough for 24 cannelloni shells], put 1/2 centimeter of tomato sauce on the bottom with a pinch of salt and 2 tbsp red wine vinegar.
Squeeze filling (via the piping bag] into each of the shells.  Place in the pan once filled.
On top of the cannelloni shells, place basil leaves - as many as you'd like.
Top shells & basil with Béchamel Sauce & season with more black pepper.
Top with slices of mozzerella and remaining parmesean cheese.
Bake at 190C for 30-40 minutes or until the cheese is golden brown.
Zucchini - Aubergine Bulgur


Ingredients:
onion, garlic clove, aubergines, zucchini, tomatoes, bulgur, chicken broth, olive oil, honey, cider vinegar, orange, cayenne pepper, mint, coriander leaves, salt

Directions:
Heat the olive oil in a pan and add the garlic and onion, finely chopped.
When the onion is golden add the aubergine, zucchini and tomato, chopped in small cubes, and cook for approximately 10 minutes, at low/medium heat and covered with the lid.
Add the bulgur and stir well. Add the honey, cider vinegar, orange juice, cayenne pepper and mint, stir everything well and cook for approximately 5 minutes at medium heat and covered with the lid.
Add the chicken broth and, stirring frequently, cook until the bulgur is done.
Add coriander leaves, and salt and pepper according to taste.
Let it rest 10 minutes before serving.
Cornbread Stuffed Meatloaf


Ingredients:
bacon, red bell pepper, garlic, fresh flat-leaf parsley, egg, olive oil, olive oil, red onion, garlic, ground beef, ground pork, sea salt, cracked black pepper, fresh parsley leaves, thyme leaves, dry mustard, ketchup, Worcestershire sauce, eggs, cheddar cheese

Directions:
For the stuffing: Preheat oven to 275 to 300 degrees F.
Spread the cornbread crumbs on a sheet pan and let toast for about 20 minutes, or until lightly toasted and dry. Turn oven up to 350 degrees F.
In a skillet brown the bacon until crispy. Drain. To the same skillet add the red pepper, jalapeño, and garlic and cook until soft.
In a bowl, combine the cornbread crumbs, bacon, and vegetable mixture. Add parsley and salt and pepper, to taste. Add the egg and mix thoroughly.
For the meatloaf: In medium skillet over medium heat add oil, red onions, jalapeño and garlic. Cook until caramelized, remove from heat and let cool.
In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix.
Divide the meat mixture in half.
Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it inches.
Use the other half of the meat to fully enclose the stuffing.
Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F.
Layer the cheese slices on top and bake for another 5 minutes to melt the cheese.
Remove from oven and let rest for about 10 minutes.
Cut into thick slices and serve.
Wild Oat's Apple and Blue Cheese Coleslaw With Toasted Wal


Ingredients:
apple cider vinegar, Dijon mustard, sweet onions, thyme, purple cabbage, granny smith apple, carrot, green onion, walnut pieces, blue cheese

Directions:
Place first six ingredients in a blender; pulse to combine.
Add salt and pepper to taste.
Refrigerate until ready to use.
Combine cabbage, apples, carrots and green onion.
Toss with just enough dressing to coat. Season with salt and pepper.
Refrigerate for at least 2 hours before serving.
Add walnuts and blue cheese before serving.
Mama's Crunchy Baked Chicken


Ingredients:
all-purpose flour, boneless skinless chicken breasts, egg

Directions:
Preheat oven to 400 degrees Fahrenheit.
Place the French's Onions in a quart size plastic bag and crunch. (This is the fun part for the kids. Just make sure the bag is sealed and all the air is out. Otherwise you're in for a big mess].
Transfer crushed up French's Onions onto wax paper.
Dip one chicken breast into beaten egg.
Take chicken breast from egg to the wax paper with the French's Onion.
and coat evenly with the crumbs (press firmly so the onion crumbs stick into the chicken].
After completely coating the chicken, move the chicken to the baking sheet.
Repeat for the other three (3] pieces of chicken.
After all the chicken is covered with French's and on the baking sheet, place in the oven for 20 minutes.
Chicken and Broccoli Alfredo Lasagne


Ingredients:
boneless skinless chicken breasts, alfredo sauce, fat-free ricotta cheese, broccoli florets, basil, monterey jack cheese, romano cheese, mozzarella cheese, egg

Directions:
In large baking pan, lay down 1 layer of Noodles., Cover in 1 jar Alfredo sauce, Chunked chicken, and Broccoli., Cover in another layer of noodles., In mixing bowl, mix Ricotta, Egg, Chopped Basil, and Romano Cheese., Spread over noodles., Add another layer of noodles., top with 2nd jar of alfredo., Cover with foil and bake at 350 for 1 hour., uncover and Top with sliced mozzerella., Bake for another 15 minutes., Remove from oven and let stand for 20 mintues.
Anaheim Fish Tacos
Category: world-cuisine
By REDDUNEBLAZER

I created this one to make mouths dance. I love fish tacos, but don't like the fried versions or cabbage. Not really for kids, though - a bit flavorful. Serve with authentic Mexican cheese, sour cream, fresh cilantro, lettuce, and lime.

Ingredients:
1 teaspoon vegetable oil
1  Anaheim chile pepper, chopped
1  leek, chopped
2 cloves garlic, crushed
salt and pepper to taste
1 cup chicken broth
2 large tomatoes, diced
½ teaspoon ground cumin
1 ½ pounds halibut fillets
1  lime
12  corn tortillas

Directions:
Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper. Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 273.4
Fat: 5.1 g
Saturated fat: 0.8 g
Carbohydrates: 29.9 g
Sugars: 3.2 g
Dietary fiber: 4.7 g
Protein: 27.7 g
Cholesterol: 36.3 mg
Sodium: 285.8 mg
Schweinshaxe (Pork Knuckles)


Ingredients:
"onion"

Directions:
Slash the fat (skin] with a sharp knife (or get the butcher to do it for you].
Rub salt into the skin and into the slits.
Place in a roasting tin with a cup or 2 of water.
Roast in oven at 200°F/220F for 3 hours.
Every half hour turn over the knuckles and make sure the water does not evaporate. Replenish as necessary.
Chop the onion in 6 lengthwise.
At the last turn break up onion a little and drop into the roasting tin.
Remove knuckles from oven and allow stand for 10/15 minutes.
Place liquid in a separator and remove excess fat. Use remaining liquid to make required quantity of gravy, adding the cooked onions.
Serve with sauerkraut  and semmel (bread] knodel  for a traditional meal or with boiled cabbage a a large roast potato per person for a simpler finish.
Prawn Stuffed Chicken Drumsticks


Ingredients:
chicken drumsticks, cornstarch, sugar, salt, pepper, eggs, milk, sesame seeds

Directions:
Skin the chicken legs making sure to leave the meat intact.
Using a small sharp knife, scape the flesh from the bone up toward the top of the leg. Pull the meat over the knuckle so as to form a cup ready for stuffing.
Shell and devein the prawns. Chop prawns into small dice and mix with the cornstarch, sugar, salt and a grind of pepper.
Stuff the cups of the meat with the prawn mixture.
Combine the eggs and milk.
Combine the breadcrumbs with the seseme seeds.
Dip stuffed legs into the egg milk mix and then into the breadcrumbs, do this twice.
Heat oil in deep pan at medium heat. place chicken iinto oil and cook till golden brown.
Drain on kitchen paper.
Serve with salad or rice.
Zucchini Bread


Ingredients:
eggs, sugar, brown sugar, canola oil, raw zucchini, carrot, unbleached flour, baking powder, baking soda, ground cinnamon, powdered ginger, nutmeg, salt, vanilla extract, walnuts

Directions:
Grease two 5"x9" baking pans; line bottom with greased waxed paper, flour lightly, and set aside.
Beat eggs in a large bowl.
Add sugar, zucchini, and carrot, and mix well.
Add remaining ingredients, and mix thoroughly.
Pour into greased baking pans, each half full.
Bake at 350 degrees F for 45-60 minutes, probably closer to the 60 minute range.
Let cool in baking pan for five minutes before turning out onto wire rack.
Cool on rack before wrapping.
Amazing Monkey Bread
Category: breakfast-and-brunch
By LadyJustice

This recipe is a big treat, and I often make it at our lake house when we takes guests there. Use the maximum amount of brown sugar listed and all of the pudding package for a sweeter dish. The corn syrup makes it gooey! Make sure you plan ahead - this recipe needs to sit overnight.

Ingredients:
24  frozen dinner rolls
½ cup butter
½ cup brown sugar, or more to taste
½ cup pecans, chopped
1 (3.5 ounce) package cook and serve butterscotch pudding mix
¼ cup white sugar
1 teaspoon ground cinnamon
½ cup light corn syrup

Directions:
Arrange dinner roll dough in a grease tube pan. Heat butter and brown sugar in a small saucepan over medium-low heat until sugar is dissolved about 5 minutes; pour over rolls. Sprinkle with pecans and pudding mix. Mix white sugar and cinnamon in a bowl; sprinkle over pudding mix. Pour corn syrup evenly over cinnamon mixture. Cover tube pan with a sheet of greased aluminum foil and allow dough to rise overnight. Preheat oven to 350 degrees F (175 degrees C). Move rack to the lower half of the oven. Bake in preheated oven until golden brown, 35 to 40 minutes. Allow bread to rest for 10 to 15 minutes. Invert pan onto a baking sheet or large plate to serve.

Prep time: 15 mins
Cook time: 40 mins
Total time: 8 hrs 55 mins
Yields: 1 tube pan

Calories: 468.4
Fat: 16.1 g
Saturated fat: 6.2 g
Carbohydrates: 73.6 g
Sugars: 27.3 g
Dietary fiber: 2.4 g
Protein: 9.5 g
Cholesterol: 23.5 mg
Sodium: 535.2 mg
Summer Bounty Soup


Ingredients:
extra virgin olive oil, onion, garlic cloves, fresh basil, fresh oregano, fresh thyme, crushed tomatoes, chicken broth, cannellini beans, parmesan cheese

Directions:
Heat the olive oil over medium heat and saute the onions, garlic and any other veggies that need time for softening (like carrots and zucchini].  Saute for 10 minutes.
Add crushed tomatoes and chicken broth and bring to a boil.  Add smaller vegetables such as peas, beans and corn, and reduce heat to a simmer.  Simmer for 20 minutes and add the fresh herbs and cannellini beans.  Simmer for 10 more minutes or until veggies are crisp-soft.
Serve in bowls with 1 tablespoons of freshly grated parmesan cheese sprinkled on top.
Cowboy Casserole
Category: main-dish
By SMART-ALEKS

This combination of hamburger, beans, and bacon over biscuits will bring out the cowboy in anyone.  It has become a family favorite.  It is so easy to make, and we love to make it when we're camping.

Ingredients:
½ pound bacon
1 pound ground beef
1 small onion, chopped
2 (15 ounce) cans baked beans with pork
⅓ cup barbeque sauce
1 (7.5 ounce) package refrigerated biscuit dough

Directions:
Cook bacon in a large skillet or Dutch oven over medium heat until evenly browned. Drain, and cut into bite size pieces. Set aside. Add hamburger  and onion to the skillet, and cook until no longer pink, and the onion is tender. Drain. Stir bacon, baked beans and barbeque sauce into the ground beef, and bring to a boil. Reduce heat to medium low, and place biscuits in a single layer over the top of the mixture. Cover, and simmer for about 10 minutes, or until the biscuits are done. Place two biscuits on each plate, and spoon beans over.

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

Calories: 600.7
Fat: 25.2 g
Saturated fat: 8.6 g
Carbohydrates: 62 g
Sugars: 22.7 g
Dietary fiber: 7.8 g
Protein: 32.8 g
Cholesterol: 84 mg
Sodium: 1580 mg
Stuffed Eggplant Parmesan
Category: world-cuisine
By MARGARITADEE

A twist on the old standby! I like to use my homemade tomato sauce for this recipe, as well as using crushed croutons as the bread crumbs. A hint for shelling the eggplants - use a grapefruit spoon to start!

Ingredients:
2 tablespoons olive oil
2 medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim
½ cup chopped onion
2 cloves garlic, crushed
1 teaspoon dried oregano
freshly ground black pepper to taste
¼ cup grated Parmesan cheese
½ cup bread crumbs
1 teaspoon chopped fresh Italian parsley
2 cups tomato sauce
1 cup shredded mozzarella cheese

Directions:
Preheat oven to 325 degrees F (165 degrees C). Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese. Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 servings

Calories: 315.9
Fat: 14.2 g
Saturated fat: 5 g
Carbohydrates: 36 g
Sugars: 15.8 g
Dietary fiber: 9.5 g
Protein: 15.3 g
Cholesterol: 22.5 mg
Sodium: 1001.4 mg
Baked Cinnamon French Toast


Ingredients:
ground cinnamon, eggs, milk, maple syrup, butter, margarine, vanilla extract

Directions:
Spray 13x9" baking pan (or line with parchment paper].
Arrange bread slices to fit in a single layer and sprinkle with cinnamon.
Beat eggs with milk, syrup, butter and vanilla until just blended.
Pour evenly over bread.
Bake immediately or cover and refridgerate up to overnight.
Pre-heat oven to 350 degrees F and bake uncovered for 30 minutes or until firm to the touch.
Garnish with fruit and additional syrup if desired.
Baked Teriyaki Chicken
Category: meat-and-poultry
By Anonymous

A much requested chicken recipe! Easy to double for a large group. Delicious!

Ingredients:
1 tablespoon cornstarch
1 tablespoon cold water
½ cup white sugar
½ cup soy sauce
¼ cup cider vinegar
1 clove garlic, minced
½ teaspoon ground ginger
¼ teaspoon ground black pepper
12  skinless chicken thighs

Directions:
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. Preheat oven to 425 degrees F (220 degrees C). Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 271.9
Fat: 9.8 g
Saturated fat: 2.7 g
Carbohydrates: 19.9 g
Sugars: 17.1 g
Dietary fiber: 0.2 g
Protein: 24.7 g
Cholesterol: 85.2 mg
Sodium: 1282.3 mg
Kapusta
Category: side-dish
By Holly

Kapusta is a great side dish at any meal and even makes a great main dish for vegetarians. This recipe was passed down by my Polish grandmother. I grew up with it at every holiday meal and just love it. Sauerkraut takes on a whole new flavor when baked and is really delicious! Try it and see for yourself!

Ingredients:
6 tablespoons butter, divided
2  onions, chopped
1  large portobello mushrooms, sliced
1 ½ cups sliced mushrooms
¼ medium head cabbage, thinly sliced
1 (32 ounce) jar sauerkraut, drained and pressed
½ teaspoon white sugar
½ teaspoon dried thyme
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat 4 tablespoons of butter over medium heat; saute onions and mushrooms until tender. In a medium saucepan over high heat, boil cabbage for 10 minutes. In a 9 x 13 inch baking dish combine onions, mushrooms, cabbage, sauerkraut, sugar, thyme, salt and pepper; mix well.  Dot remaining 2 tablespoons butter on top.  Cover. Bake in preheated oven for 1 hour, stirring every 20 minutes.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 151
Fat: 11.8 g
Saturated fat: 7.4 g
Carbohydrates: 11 g
Sugars: 5.6 g
Dietary fiber: 4.2 g
Protein: 2.6 g
Cholesterol: 30.5 mg
Sodium: 760.5 mg
Sausage Stuffed Mushrooms


Ingredients:
button mushrooms, pork sausage, cream cheese with chives, parmesan cheese, onion, dried parsley

Directions:
Fry pork sausage with the onions until pork is done (do not leave in large pieces]
Remove from fry pan and let cool.
When cool add cream cheese, Parmesan, salt & pepper and dried parsley if using. Also finely cut up the stems from mushrooms and add.
Stuff mushrooms with the stuffing.
Carefully dip tops of mushrooms into crushed French Fried Onions or just press them on top of mushroom stuffing.  Put mushrooms in muffin tin.
Bake at 400 for about 20-25 minute until topping is brown and crunching.  You made need to cover mushrooms for the first 15 minute.
When done remove from tins and let sit for 5-10 minute.
Peanut Brittle


Ingredients:
sugar, white corn syrup, butter, vanilla, baking soda

Directions:
In 2 quart microwave safe bowl stir together the sugar & corn syrup.
Microwave on high for 4 minutes.  Stir in peanuts and microwave on high for another 4 minutes.  Add butter & vanilla, stirring well.  Microwave on high for additional 2 minutes.
Stir in baking soda until light and foamy.
Quickly pour mixture onto a lightly greased cookie sheet or slab marble.  Let cool for 1 hour - break into pieces and store in tight container.
Live Chocolate Mousse


Ingredients:
Hass avocadoes, cocoa powder, cocoa powder, almond butter, lemon juice, ground cinnamon, ground nutmeg, cardamom, mint, coffee

Directions:
Puree all ingredients in food processor 3 to 4 minutes, or until smooth and creamy, scraping down sides of bowl occasionally.
Transfer to bowls, and serve immediately.