xiaoxl/recipe_data huggingface dataset:
Stir-Fry Pork with Ginger
Category: world-cuisine
By Jenny Au

A simple Chinese dish. The wine and ginger gives the dish its fragrant smell. Best served with warm rice.

Ingredients:
2 tablespoons vegetable oil
½ inch piece fresh ginger root, thinly sliced
¼ pound thinly sliced lean pork
1 teaspoon soy sauce
½ teaspoon dark soy sauce
½ teaspoon salt
⅓ teaspoon sugar
1 teaspoon sesame oil
1  green onion, chopped
1 tablespoon Chinese rice wine

Directions:
Heat oil in a large skillet or wok over medium-high heat. Fry ginger in hot oil until fragrant, then add pork, soy sauce, dark soy sauce, salt, and sugar. Cook, stirring occasionally, for 10 minutes. Stir in the sesame oil, green onion, and rice wine. Simmer until the pork is tender.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 321.7
Fat: 29.7 g
Saturated fat: 7.2 g
Carbohydrates: 2.2 g
Sugars: 1 g
Dietary fiber: 0.3 g
Protein: 9.4 g
Cholesterol: 40.9 mg
Sodium: 837.6 mg
Baked Chicken Panko


Ingredients:
boneless skinless chicken breasts, egg, milk, salt, all-purpose flour, panko breadcrumbs, parmesan cheese

Directions:
Preheat oven to 350 degrees F.
In medium bowl, beat egg and milk together; add salt.
Lightly dust chicken with the flour.
Immerse chicken breasts into egg/milk mixture, coating thoroughly.
Spread Panko onto large plate or into large bowl.
Roll breasts in Panko, coating thoroughly.
Spray 9x13 baking pan with cooking spray.
Place chicken in the pan and then spray the chicken with cooking spray.
Bake for 15-20 minutes until golden brown or internal temperature of 160 degrees F. (The time may be different depending on how thick your chicken breasts are].
Optional: For cheese lovers, add 1/4 cup grated parmesan to panko.
Baked Onions With Gruyere


Ingredients:
sweet white onions, extra virgin olive oil, salt, fresh ground black pepper, low sodium beef broth, low sodium soy sauce, gruyere, fresh sage

Directions:
Preheat oven to 400 deg F.
Coat a large, shallow baking dish with cooking spray or oil. The dish should be large enough to hold the onion halves.
Trim about 1/4 inch off top and bottom of the onions, so that the halves will sit flat. Cut the onions in half crosswise and then peel them. Arrange the halves, middle cut side up, in the baking dish.
Brush the exposed onion tops with olive oil and sprinkle with salt and pepper. Bake about 35 minutes.
In a glass measuring cup, combine the broth and soy sauce.
Remove the onions from the oven, pour the broth mixture over the onions.
Return the baking dish to the oven, and bake an hour longer, basting from time to time. If the sauce gets very low, add some water.
Remove the dish from the oven and sprinkle evenly with the cheese and chopped sage. Bake 5 to 7 minutes longer, or until the cheese melts.
Creamy Chicken Cordon Bleu Casserole
Category: main-dish
By Felicia

This is a second version of another member's yummy casserole. It has all the creamy and wonderful flavor of chicken cordon bleu with a little of the fat and hassle removed.

Ingredients:
1 (8 ounce) package wide egg noodles
2 cups chopped cooked chicken breast
8 ounces cooked ham, cubed
8 ounces Swiss cheese, cubed
1 (10.75 ounce) can  reduced-fat, reduced-sodium cream of chicken soup (such as Campbell's® Healthy Request)
½ cup 2% milk
½ cup light sour cream
2 tablespoons butter
⅓ cup seasoned bread crumbs
¼ cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer noodles to the prepared casserole dish; top with chicken, ham, and Swiss cheese. Mix cream of chicken soup, milk, and sour cream together in a bowl; spoon soup mixture over noodle mixture. Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in the melted butter until crumbs are coated with butter and cheese, 2 to 3 minutes. Sprinkle bread crumb mixture over casserole. Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes. Allow casserole to cool for 10 minutes before serving.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 1 9x13-inch dish

Calories: 455.4
Fat: 23.6 g
Saturated fat: 11.9 g
Carbohydrates: 29.9 g
Sugars: 2.6 g
Dietary fiber: 1.4 g
Protein: 29.5 g
Cholesterol: 110 mg
Sodium: 687.2 mg
Red and White Rice


Ingredients:
olive oil, onion, red bell pepper, salt, pepper, medium grain rice, white wine, chicken broth

Directions:
Heat olive oil in 8" skillet over medium high heat., Add onion and red pepper, saute until softened, about 4 minutes., Add salt, pepper and rice, stirring to coat rice., Cook for 2 minutes, stirring constantly., Add wine, bring to boil, and cook until wine is just about gone., Add chicken broth, stir well., Bring to boil, cover and reduce heat to simmer., Keep covered for 20 minutes, without lifing lid., Remove from heat and fluff with fork., Add more salt or pepper to taste, if needed, and serve.
Vinagrete (Brazilian Tomato Slaw)
Category: salad
By Kevin Marcelle

A refreshing side dish to pair with chicken, pork, or beef.

Ingredients:
5  tomatoes, diced
½  English cucumber, quartered and thinly sliced
1  red bell pepper, seeded and diced
½ cup diced onion
½ cup finely chopped fresh parsley
¼ cup lime juice
¼ cup olive oil
¼ cup diced green onions
¼ cup finely chopped fresh cilantro
2 tablespoons cider vinegar
salt and ground black pepper to taste

Directions:
Mix tomatoes, cucumber, red bell pepper, onion, parsley, lime juice, olive oil, green onions, cilantro, vinegar, salt, and pepper in a large bowl. Let stand at room temperature until flavors combine, about 3 hours.

Prep time: 35 mins
Total time: 3 hrs 35 mins
Yields: 8 servings

Calories: 93.2
Fat: 7.1 g
Saturated fat: 1 g
Carbohydrates: 7.3 g
Sugars: 4 g
Dietary fiber: 2 g
Protein: 1.4 g
Sodium: 29.1 mg
Sheet Pan Chicken and Veggies with Mustard Vinaigrette
Category: uncategorized
By NicoleMcmom

Want to serve your family a well rounded, nutritious meal but running short on time? This easy sheet pan dinner is the answer. It's the perfect balance of sweet and savory, with crispy-skinned, juicy chicken thighs, crisp-tender veggies, and a tangy sauce. Plus it's super affordable and requires minimal cleanup.

Ingredients:
1 pound Brussels sprouts, trimmed and cut in half
2 large sweet potatoes, cut into wedges
1 medium sweet onion, cut into wedges
2 tablespoons olive oil, divided
1 ¼ teaspoons kosher salt, divided
¾ teaspoon ground black pepper, divided
4 (5 ounce) bone-in, skin-on chicken pieces
2 tablespoons grainy mustard
4 teaspoons champagne vinegar
1 tablespoon maple syrup
½ teaspoon kosher salt
¼ teaspoon cayenne pepper

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil. Prepare chicken and veggies: Toss Brussels sprouts, sweet potatoes, and onion on the prepared pan with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper; spread into a single layer. Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and nestle it, skin-side up, in between the veggies on the baking sheet. Brush remaining oil on skin. Roast in preheated oven 45 minutes or until chicken is cooked through, golden and crisp. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). While the sheet pan dinner is cooking, prepare vinaigrette. Whisk mustard, vinegar, maple syrup, salt, and cayenne together in a small bowl until well combined. Drizzle sauce over veggies and chicken.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 536.3
Fat: 17.4 g
Saturated fat: 3.9 g
Carbohydrates: 64.3 g
Sugars: 16.8 g
Dietary fiber: 12.6 g
Protein: 32.1 g
Cholesterol: 87.4 mg
Sodium: 1195.5 mg
Copycat the Outback Steakhouse Wallaby Darned


Ingredients:
"vodka"

Directions:
Combine all of the ingredients in a blender.  Blend on high for approximately.
30 seconds or until ice is completely crushed and drink is smooth.
Pour into a 120oz glass and serve with a straw.
(http://www.topsecretrecipes.com].
Makes 1 drink.
Vegetarian Mexican Inspired Stuffed Peppers
Category: world-cuisine
By donnam

I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top.

Ingredients:
1 tablespoon salt
4 large green bell peppers - tops, seeds, and membranes removed
1 tablespoon olive oil
½ cup chopped onion
2 cups cooked rice
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can chili-style diced tomatoes
1 teaspoon chili powder
1 teaspoon garlic salt
½ teaspoon ground cumin
½ teaspoon salt
1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain. Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes. Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend. Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 stuffed peppers

Calories: 508.7
Fat: 22.8 g
Saturated fat: 13.6 g
Carbohydrates: 55.5 g
Sugars: 4.9 g
Dietary fiber: 12 g
Protein: 23.8 g
Cholesterol: 54.9 mg
Sodium: 3755.9 mg
"creamy" Broccoli Soup


Ingredients:
Minute Rice, carrots, onion, celery, garlic clove, olive oil, chicken broth, water, broccoli, skim milk, parmesan cheese

Directions:
Heat oil in a large pot over medium heat.  Add carrots, onion, garlic and celery.
Add chicken broth and water.  Bring to a boil.
Stir in broccoli and rice and reduce heat to medium low.  Simmer 10-15 minutes or until veggies are tender.  Stir frequently.
Take small batches of soup and put in a food processor or blender.  Blend until pureed.  Return all blended soup back to pot.  Add salt and pepper if you're going to.
Add milk and cheese and cook until heated through.
Sticky Buns
Category: bread
By MARBALET

Yum!  What can be better than a hot sticky bun for breakfast or a late night snack?  Pop one into the microwave for a few seconds to make them taste fresh from the oven.

Ingredients:
2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
1 ¼ cups buttermilk, room temperature
2  eggs
5 ½ cups unbleached all-purpose flour, divided
¼ cup butter, softened
¼ cup white sugar
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons butter, softened
½ cup white sugar
2 teaspoons ground cinnamon
½ cup butter, melted
½ cup packed brown sugar
⅓ cup raisins
⅔ cup chopped pecans

Directions:
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon.  Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices. Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans.  Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled. Preheat the oven to 375 degrees F (190 degrees C). Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 40 mins
Yields: 12 servings

Calories: 487.9
Fat: 19.5 g
Saturated fat: 9.4 g
Carbohydrates: 70.5 g
Sugars: 22.9 g
Dietary fiber: 2.7 g
Protein: 9 g
Cholesterol: 67.6 mg
Sodium: 586.3 mg
Savory Lentil Loaf


Ingredients:
lentils, water, onion, celery, garlic cloves, olive oil, cheddar cheese, egg, ground sage, black pepper, ketchup, brown sugar, ground mustard

Directions:
Pick over the lentils while dry to remove debris or shriveled lentils, and rinse in a strainer. Pour into large saucepan, cover with water and bring to a boil for 2 to 3 minutes. Reduce heat and simmer until tender. Depending on the variety and age, cooking time may take anywhere from 10 minutes to 1 hour.
Preheat oven to 350. In a skillet, saute the onion, celery and garlic in oil, adding garlic at the last minute.
In a large mixing bowl, mix the cooked lentils, sauteed vegetables, polenta or bread crumbs, cheese, egg, and spices. Place the mixture in a greased loaf pan.
Spread top with glaze. Bake for 1 hour at 350. Cool for 5 minutes before slicing or inverting.
Chocolate Beet Cupcakes


Ingredients:
dark chocolate, butter, cake flour, baking soda, baking powder, salt, sugar, egg, vanilla, beets, cream cheese, unsalted butter, vanilla, icing sugar

Directions:
Line a 12-cup muffin tin with cupcake papers. Preheat oven to 350°F.
Place the chopped chocolate and 2 tablespoons of the butter in a microwavable bowl and microwave on low, at 30 second intervals, until ingredients are melted.
Stir often during the melting process. Stir until smooth and set aside to cool slightly.
Whisk together flour, baking powder, baking soda and salt.
In the bowl beat remaining butter and sugar together until well combined.  Beat in egg and vanilla. Beat in beet purée, followed by melted chocolate mixture.
Using a sturdy spatula, fold in flour mixture by hand. Do not over mix.
Using a lever ice cream scoop to make the job easier and mess-free, divide cupcake batter among muffin cups.
Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in tins for a few minutes, then cool cupcakes completely on a wire rack.
With an electric mixer, beat together cream cheese and butter until smooth. Add beet juice, icing sugar and vanilla and beat until smooth.
Frost cupcakes as desired. Makes enough for twelve cupcake.
Use a spatula or piping bag to frost cupcakes.
Spinach Salad With Pepper Jelly Vinaigrette


Ingredients:
garlic powder, kosher salt, olive oil, sun-dried tomatoes, roasted pecans, golden raisins, toasted sesame seeds, blue cheese, kalamata olives

Directions:
Vinaigrette Directions: Combine all ingredients and mix well in blender.
Salad Directions: Combine spinach, 1/3 cup ONLY of vinaigrette, tomatoes, pecans and raisins in large mixing bowl.
Toss until leaves are evenly coated with vinaigrette.
Garnish with blue cheese and olives.
Gramma Mac's Huevos Rancheros


Ingredients:
bacon, red bell pepper, onion, garlic, tomato juice, chili powder, eggs

Directions:
Cook bacon in frying pan until crisp.  Strain out bacon and set aside in small bowl.
Remove bacon drippings, leaving 2-3 tablespoons in pan.
In remaining drippings, saute red pepper and onion until slightly softened, over medium-high heat.  Approximately 5 minutes.
Add jalapenos and garlic.  Reduce heat, cover and simmer for about 5 minutes on medium heat.  Depending on the jalapeno flavor I sometimes add a little more (we like it a little spicy, or you can add some of the jalapeno juice for extra heat].
Add salt, pepper, tomato juice and bacon pieces.  Cover and simmer on low for 20 minutes to blend flavors.
Cook to desired consistency and flavor blending.
After cooked to desired state, turn to low heat and prepare eggs.
Whisk together 12 eggs and scramble in separate fry pan.
Serve prepared mixture over servings of scrambled eggs.
Bobby Flay's Spaghetti and Meat Balls With Tomato Sauce


Ingredients:
ground pork, ground beef, eggs, parmesan cheese, garlic cloves, parsley, salt, fresh ground pepper, garlic cloves, plum tomatoes, bay leaf, parsley, red pepper flakes, salt, fresh ground pepper, basil leaves, pasta

Directions:
MEATBALLS: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste.
Heat the oil in large saute pan over medium-high heat.
Roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.].
TOMATO SAUCE: Heat olive oil in a medium saucepan.
Add onions and garlic and cook until soft.
Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil.
Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened.
Remove the bay leaf and parsley, add the basil and serve.
Serve with pasta and garlic bread.
Pancho Villa Baked Tilapia


Ingredients:
olive oil, diced tomatoes, diced green chilies, lime, juice of, fresh cilantro

Directions:
Preheat oven to 350.  Coat 4 (8x10 inch] pieces of aluminum foil with olive oil and center fillets in them.
Spoon diced tomatoes with juices over fish and do the same with the chilies. Sprinkle with lime juice and cilantro.  Add sprinkling of salt and pepper if preferred.
Close and seal foil packets, and place on a baking tray.
Bake for approximately 20 minutes, or until fish flakes easily with a fork.
Red Eye Ketchup


Ingredients:
ketchup, instant coffee granules

Directions:
In a small saucepan combine the ketchup, coffee crystals, and chipotle chili powder.
Cook and stir over medium heat until coffee crystals are dissolved. Cover and chill until ready to serve.
Bulgarian Chushki Burek (Bulgarian Peppers Burek)


Ingredients:
bell peppers, feta cheese, eggs, garlic cloves, tomatoes, thyme, parsley, black pepper, olive oil, plain yogurt, garlic cloves, salt, dill, parsley, olive oil, white vinegar, salt

Directions:
For the sauce:
Mix together the garlic and the spices and then add the yoghurt and then the oil and the vinegar.
Cool the sauce in the fridge before you serve it.
For the peppers:
Barbecue the peppers (or fry them without oil] until their skin becomes dark brown (be careful not to burn the peppers]. Then peel off the skin, clean the handle and the seeds from inside.
Grind the white feta cheese, the yellow cheese and the tomato and mix them all together. You can add 100ml of the feta cheese water so that the mixture will not be too thick.
Mix 1 egg and add them to the cheese mixture then add all the spices.
Fill the peppers with the ready cheese mixture.
In two separate bowls put the bread crumbs and in the other mix 4 eggs with a pinch of salt and a pinch of baking powder.
Boil in a pan oil at 180°C and then dip the already filled peppers in the bowl with the eggs, then in the bowl with the bread crumbs, and then again in the eggs and fry them in the oil.
Serve the peppers hot with a sour sauce.
Crab Quiche II
Category: breakfast-and-brunch
By thatchbo

I love Quiche and imitation crab. This combines the best of both worlds. It is a simple and versatile recipe that whips up in a jiffy.

Ingredients:
1 (9 inch) deep dish pie crust
2  eggs, beaten
½ cup milk
½ cup mayonnaise
1 teaspoon cornstarch
1 ½ cups shredded Swiss cheese
½ pound imitation crabmeat
1 pinch ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the eggs, milk, mayonnaise and cornstarch. Stir in the cheese, imitation crabmeat and pepper. Pour into the pie shell. Bake at 350 degrees F (175 degrees C) for 35 to 40  minutes or until a knife inserted in the center comes out clean. Let cool slightly and serve.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 6 to 8 servings

Calories: 396.2
Fat: 29.4 g
Saturated fat: 9.4 g
Carbohydrates: 20.9 g
Sugars: 4.5 g
Dietary fiber: 0.5 g
Protein: 12.4 g
Cholesterol: 88.3 mg
Sodium: 601.9 mg
Grandma Bonnie's Cinnamon Rolls
Category: uncategorized
By Priscilla

These are my grandma's cinnamon rolls. A favorite at Christmas or just a Saturday morning.

Ingredients:
2 cups warm water
2 (.25 ounce) packages active dry yeast
½ cup white sugar, divided
¼ cup vegetable oil, or more as needed
1 large egg
2 teaspoons salt
6 ½ cups all-purpose flour, or more as needed
½ cup unsalted butter, melted
½ cup white sugar, or more to taste
¼ cup ground cinnamon, or more to taste
½ cup chopped pecans, or to taste
Topping:
1 cup powdered sugar
2 tablespoons unsalted butter, melted
½ teaspoon vanilla extract
1 tablespoon milk, or more as needed
2 tablespoons chopped pecans, or to taste

Directions:
Combine water, yeast, and 1 tablespoon sugar in the bowl of a stand mixer fitted with the paddle attachment. Let sit until foamy, about 5 minutes. Add remaining sugar, 1/4 cup oil, egg, and salt; mix until combined. Scrape paddle attachment and switch to the dough hook. Mix in flour, 1 cup at a time, until dough comes away from the sides of the bowl. Continue kneading for about 3 more minutes. Add a bit of oil on the dough and roll the dough in the bowl until all sides are coated. Cover with a towel and let rise until at least doubled in size, about 45 minutes. Punch down the dough and transfer to a floured surface. Roll out into a rectangle. Pour melted butter onto the dough and sprinkle with sugar and cinnamon to taste. Add pecans. Roll up lengthwise and cut into 12 rolls. Transfer to a greased 9x13-inch baking dish and let rise for 15 minutes. Preheat the oven to 350 degrees F (175 degrees C). Bake rolls in the preheated oven until golden brown in color, about 15 minutes. While the rolls are baking, combine powdered sugar, melted butter, and vanilla for topping. Add 1 tablespoon milk and mix to a pourable consistency, adding more if necessary. Remove rolls from the oven. Immediately pour topping over top and sprinkle with pecans.

Prep time: 25 mins
Cook time: 15 mins
Total time: 1 hr 40 mins
Yields: 12 rolls

Calories: 532
Fat: 19.4 g
Saturated fat: 7.4 g
Carbohydrates: 81.9 g
Sugars: 27.5 g
Dietary fiber: 3.8 g
Protein: 8.7 g
Cholesterol: 41 mg
Sodium: 398.7 mg