xiaoxl/recipe_data huggingface dataset:
Noble House Sesame Chicken


Ingredients:
boneless skinless chicken breasts, sesame seeds, light soy sauce, flour, cornstarch, water, baking powder, baking soda, water, chicken broth, sugar, cornstarch, dark soy sauce, garlic clove, vinegar

Directions:
Toast the sesame seeds and keep to a side.
Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
Mix all the sauce ingredients together and pour them into a small pot. Boil the items, stirring constantly with an wooden spoon. Turn down the heat to LOW to keep the temperature just warm while you deep-fry the chicken.
Toss in the marinated chicken pieces, a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat the process with the rest of the chicken bits.
Just before you finish deep-frying, boil the sauce again. Place the fried chicken bits into the sauce and quickly stir. Plate the pieces while draining off the sauce and sprinkle the sesame seeds over the chicken. Serve with cooked rice.
Banana Cream Pie I
Category: desserts
By Ruby Pfeffer

Banana Cream Pie is one of the yummiest things on earth and this is a great one.

Ingredients:
¾ cup white sugar
⅓ cup all-purpose flour
¼ teaspoon salt
2 cups milk
3  egg yolks, beaten
2 tablespoons butter
1 ¼ teaspoons vanilla extract
1 (9 inch) baked pastry shell, cooled
4  bananas, sliced

Directions:
In a saucepan, combine the sugar, flour, and salt.  Add milk in gradually while stirring gently.  Cook over medium heat, stirring constantly, until the mixture is bubbly.  Keep stirring and cook for about 2 more minutes, and then remove from the burner. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture.  Cook for 2 more minutes; remember to keep stirring.  Remove the mixture from the stove, and add butter and vanilla.  Stir until the whole thing has a smooth consistency. Slice bananas into the cooled baked pastry shell.  Top with pudding mixture. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.  Chill for an hour.

Prep time: 30 mins
Cook time: 12 mins
Total time: 1 hr 42 mins
Yields: 1 9-inch pie

Calories: 302.6
Fat: 11.1 g
Saturated fat: 4.9 g
Carbohydrates: 47.2 g
Sugars: 29.6 g
Dietary fiber: 1.8 g
Protein: 4.9 g
Cholesterol: 89.3 mg
Sodium: 223.8 mg
Rice and Peas


Ingredients:
cooked rice, fresh peas, butter, salt, pepper

Directions:
Combine all ingredients and stir., Serve with sprinkled Parmesan cheese on top.
Moroccan Fish Skewers / Kebabs


Ingredients:
onion, garlic clove, olive oil, lemon juice, fresh cilantro, fresh Italian parsley, paprika, turmeric, powdered saffron, cayenne pepper, salt

Directions:
Cut the fish into 1 inch cubes. Combine all the other ingredients then carefully mix in with the fish. Cover & let marinate in the refrigerator for at least 2 hours.
Place the fish cubes on metal skewers & cook on the grill. Turn the skewers often so the fish does not burn. It is done once all the sides are lightly browned.
Serve with harissa or hot red pepper sauce and thick bread.
Zucchini with Mint


Ingredients:
zucchini, extra virgin olive oil, crushed red pepper flakes, salt, black pepper, mint

Directions:
Preheat the oven to 450 degrees F.
Heat 2 large roasting pans in the oven for 5 minutes.
Meanwhile, in a large bowl, toss the zucchini with the olive oil and crushed red pepper.
Season generously with salt and pepper.
Spread the zucchini on the hot pans and roast for 30 minutes without stirring, until the rounds are tender and their bottom are golden.
Transfer to a platter, garnish with mint and serve.
Key Lime Shrimp Red Curry WW


Ingredients:
olive oil, onions, onions, red bell peppers, red bell pepper, medium shrimp, Thai red curry paste, lime, cooked brown rice, fresh cilantro

Directions:
In a large nonstick skillet, heat oil over medium heat. Cook onion and bell pepper in oil 8 to 10 minutes, stirring occasionally, until softened. (I prefer them cooked 12-15 minutes.] Move onion and bell pepper to side of skillet; add shrimp to other side. Cook shrimp about 2 minutes or until just starting to turn pink. (Or, use cooked frozen shrimp. Thaw under cold water and add with the curry paste and lime juice.] Add curry paste and juice of 1/2 lime, stirring well to incorporate.
Remove from heat; cool 3 minutes (so yogurt does not curdle when added to mixture]. Stir in yogurt.
Serve over rice; top with fresh cilantro. Cut remaining 1/2 lime into 4 wedges; serve lime wedge with each serving.
Layered Ice Cream "cake"


Ingredients:
ice cream, strawberry

Directions:
Put the number of shortcake cups you want to use on a plate. Remember that this is either two or three layered depending on your preference!
Scoop hot fudge into each individual cup.
Next add 1-2 slices of strawberries onto each cup's hot fudge.
Then top them all off with a scoop of ice cream.
Stack them on top of each other (make sure that their stacked pretty good or else it may topple over - This parts a lil messy but trust me, it's definitely worth it!].
Add the whipped cream and voila! you have made my easy peasy lemon squeasy treat that you and your kids'll love!
Enjoy.
P.S. normal strawberry shortcakes you'll just use your fingers to eat with (well at least i do!] but with this you'll need a fork or spoon. Plus, make sure you serve right away or you put it in the fridge/freezer. You don't want it to completely melt on you!
:].
Apple Cinnamon Peanut Butter Dip


Ingredients:
character(0]

Directions:
"STIR preserves and peanut butter until combined. Use as a dip for pretzels."
Swiss Steak Monterey


Ingredients:
all-purpose flour, black pepper, tomato sauce, sour cream

Directions:
"Combine first 3 ingredients. Dredge cubed steak in flour mixture. Brown steak, in batches, in hot oil in a Dutch oven. Stir in tomato sauce and soup mix; bring to a boil. Cover, reduce heat and simmer 15 minutes. Remove steak, reserving liquid in pan; keep warm. Stir sour cream into tomato mixture; simmer, stirring constantly, until heated. Serve over steak."
Swiss French Toast - Fotzel


Ingredients:
apples, water, lemon juice, maple syrup, sugar, cinnamon, milk, milk, eggs, salt, butter

Directions:
Step 1, for the apple puree, peel  and core the apples and cut into slices.
Cook the apple in the water until soft, then mash until smooth.
Next add the lemon juice and maple syrup to taste.
Step 2,  sprinkle the 3 tbsps of milk over the bread and set aside.
Mix sugar and cinnamon together and also set aside until needed for garnish.
Stir the eggs in a bowl and mix in the rest of the milk, add a pinch of salt.
Heat butter in a pan and keep warm.
Lay the bread slices in the egg and milk mixture to soften them, then transfer them to the heated pan.
Fry on both sides until they are golden brown, remove from pan and sprinkle with sugar and cinnamon to taste.
Serve apple puree on the side for those who enjoy it.
Spicy Chicken Cassarole


Ingredients:
chicken thighs, onions, garlic clove, lardons, leek, celery rib, capsicum, flour, chicken bouillon cubes, water, cornflour

Directions:
place flour in a plastic bag and coat chicken pieces a few at a  time.
heat oil and fry the chicken pieces until sealed all over and looking light brown. place in microwave dish.
Add the onions and garlic to the frypan and continue cooking until soft adding the lardons cook for another few minutes  then add the leeks, celery and capsicum.
Add the stock cubes and the tablespoon of El Paso taco mix with one cup of the water, simmer for a few more minutes until everything has merged together.
Add the vegetables etc to the chicken, the liquids should come up to about  1 inch or so, if not add the extra water.
place in microwave on high for 2-3 minutes so that it comes to the boil then  turn down to simmer or low and cook for 40 minutes.
Thicken with some cornflour mixed in a lit the water if its needed.
Serve with vegetables of your choice.
Summer Fruit Cake


Ingredients:
flour, sugar, baking soda, cinnamon, salt, eggs, buttermilk, vanilla, coconut, raisins, sugar, buttermilk, butter, margarine, light corn syrup, baking soda, vanilla

Directions:
To make cake: Preheat oven to 350-degrees F.
Grease and flour 9x13-inch pan.
Combine flour-salt in bowl.
Beat eggs-vanilla in large bowl.
Add flour mixture to egg mixture.
Stir in remaining ingredients (fruit-raisins].
Pour into prepared pan.
Bake for 40-45 minutes or toothpick comes out clean.
While cake is baking make glaze: Combine all glaze ingredients (sugar-baking soda] in large saucepan over medium heat.
Bring to boil and simmer for 5 minutes, stirring constantly.
Remove from heat.
Stir in vanilla.
When cake is done, remove from oven and poke entire surface of cake with a toothpick.
Pour glaze over hot cake slowly.
Barefoot Contessa's Provencal Tomatoes


Ingredients:
tomatoes, scallion, fresh basil leaf, fresh flat-leaf parsley, garlic, fresh thyme leave, kosher salt, fresh ground black pepper, gruyere cheese, olive oil

Directions:
Preheat the oven to 400 degrees F.
Cut the cores from the tomatoes, removing as little as possible.
Cut them in half crosswise and, with your fingers, remove the seeds and juice.
Place the tomato halves in a baking dish.
In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt.
Sprinkle the tomato halves generously with salt and pepper.
With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture.
Bake the tomatoes for 15 minutes, or until they're tender.
Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more.
Serve hot or at room temperature.
Almost Magic Pan Orange Almond Salad


Ingredients:
green onions, romaine lettuce, mandarin orange, sugar, tarragon, Tabasco sauce, white vinegar

Directions:
Shaking constantly, toast almonds in skillet over low heat until golden brown (about 5 minutes].
Wash and dry lettuce.
Tear into bite size pieces.
Place with green onions and mandarin oranges in large salad bowl.
Dressing: Combine all ingredients but egg and vinegar.
Add in thin stream and process till well blended.
Serves 6.
MAKES: 1 cup dressing.
Just before serving, toss well.
Leftover dressing keeps up to 1 week in fridge.
Marinated Pesto Chicken


Ingredients:
fresh basil, garlic cloves, parmesan cheese, pine nuts, lemon juice, olive oil, chicken breast fillets

Directions:
Place the basil, garlic, Parmesan, toasted pine nuts and lemon juice in a food processor and process until combined.
Gradually add the olive oil, with the processor still running, and process until smooth.
Reserve 3/4 cup of the pesto.
Coat the chicken fillets with the remaining pesto and marinate for at least 1 hour, or overnight if time permits.
Place the chicken on a tray and cook under a medium grill (broil] for 5 minutes on each side, or until cooked, brushing with any remaining marinade during the cooking.
Serve with roasted vegetables, (such as eggplant, capsicum, red onion] and the reserved pesto.
Roasted Veggies With Pasta


Ingredients:
eggplant, zucchini, red bell pepper, onion, garlic cloves, olive oil, light sour cream, coarse grain mustard, 2% cheddar cheese, parmesan cheese

Directions:
Preheat oven to 400.
Load all of the veggies and garlic into a roasting pan.  Add the olive oil and seaon with salt and pepper to taste.  Toss to coat.
Roast veggie for 25 min or until done.
While the veggie are cooking, cook pasta according to package directions and drain.  Return to the same pan.
When veggies are done, carefully squeeze the garlic cloves into a small bowl and mash.
Add the sour cream and mustard and mix.
Mix the veggies, sour cream mixture and cheeses into the pasta.
Pour into the roasting pan and return to the oven for 5 min or until heated through.  Serve hot.
Mushroom Barley Soup


Ingredients:
button mushrooms, shiitake mushrooms, cremini mushrooms, porcini mushrooms, boiling water, thyme, bay leaf, barley, red wine, carrot, celery, garlic, onion

Directions:
Chunk chop your fresh button mushrooms.
In a food processor place your dried mushrooms and pulse until you acquire a small chop look - make sure to sweep up all the powder that has come up the sides of the processor - place in a bowl cover with 2 cups boiling water allow 30 minutes for mushrooms to absorb water. Cover bowl with plastic wrap and place a small plate on top to push down the mushrooms.
In a medium pot add 1 tbsp extra virgin olive oil - come to medium high heat - add onions, garlic, celery, carrot and sweat for 5 to 10 minutes add button mushrooms and brown slightly.
Add your soaking mushrooms, water and all. Add barley cover with vegetable stock, add bay leaf and thyme. Cover and cook over low heat for 1 hours Check for fluid levels - if it appears you need more fluids add a cup of water. Season with salt and pepper to your taste (I use kosher salt and 1 tsp fresh ground pepper].
Stir occasionally and add wine cook for 10 minutes after adding wine. Serve with a nice side salad - thick slice of bread and a glass of the red wine -- Enjoy.
Cocoa Cafe


Ingredients:
character(0]

Directions:
Mix together and serve in an irish coffee glass., Can top with whipped cream and grated nutmeg.
Arrabiata Sauce


Ingredients:
tomato sauce, chile, chile, garlic, olive oil, fresh parsley leaves, salt

Directions:
Put olive oil in a heated pan and put in garlic. Quickly sauté but not let garlic brown. Put in pomodoro sauce.
Add chilies and mix well.
Add salt to taste.
Toss in pasta and serve hot.
Some parsley to garnish.
Easy Rolled Crescent Reubens


Ingredients:
sauerkraut, swiss cheese, corned beef

Directions:
Set oven to 425 degrees., Prepare a slightly greased cookie sheet., Unroll the crescent rolls and seperate., Spread each triangle with about 1 teaspoon dressing., Top with shredded corned beef, then grated cheese, and then the sauerkraut., Roll up from large end to small end., Place on cookie sheet with the point end facing downwards., Bake for about 10-12 minutes, or until golden brown., Delicious!
Soplillos Granadinos (Moorish Almond Meringues)


Ingredients:
sea salt, caster sugar, lemon, zest of, vanilla bean paste, vanilla pod

Directions:
Put the egg whites in a bowl with a pinch of salt and whisk just until firm peaks form.
Add the sugar, 2 tablespoons at a time, whisking after each addition.
Fold in the lemon zest, vanilla and almonds carefully so as not to lose volume.
Fill the piping bag with the mixture.
Pipe the meringue into mini (candy size] paper cups, you may set them in mini muffin cups  or set straight onto the baking sheets.
Bake in a preheated oven at 120°C (250°F] Gas 1/2 for 30 minutes.
Increase the heat to 140°C (275°F] Gas 1 for a further 20 minutes.
Remove from the oven, let cool on a wire rack and serve in their paper cases with a bowl of whipped cream.
VARIATION: This mixture can be made into cookies or almendrados. Double the amount of almonds, and grind them to a fine powder in a spice grinder or coffee mill. Drop heaped teaspoons onto greased baking sheets and cook in a preheated oven at 140°C (275°F] Gas 1 for 15 minutes. They will be soft when they come out of the oven, but firm up when cold.
NOTE: Vanilla paste is found in larger supermarkets, often in the gourmet food department. If you can't find it, use the seeds from 1 vanilla pod.
Aunt Trish's Salad Dressing (From the Pioneer Woman)


Ingredients:
olive oil, canola oil, lemons, parmesan cheese, salt, fresh ground black pepper, sugar, paprika, garlic clove

Directions:
Place all the ingredients in a jar with lid.  Shake it up and then refrigerate at least 24 hours before serving.
Good on salad greens and pasta salads.
Endive and Grape Salad With Pear Vinaigrette


Ingredients:
cider vinegar, maple syrup, Dijon mustard, canola oil, water, olive oil, pine nuts, endives, red grapes, pears, mimolette cheese

Directions:
For the pear vinaigrette:
Heat the pear juice on stovetop over medium heat to reduce to 1/4 of its original amount, for 40 minutes, until caramelized. Set aside and let cool.
In a bowl, mix the reduced pear juice, cider vinegar, maple syrup, and Dijon mustard. Slowly add the canola oil whisking constantly. Season the vinaigrette with salt, and pepper, to taste. Add a little more pear juice or water if the vinaigrette is too thick. Set aside.
For the salad:
In a pan, add the olive oil and toast the pine nuts on medium-high heat. Keep an eye on them because they tend to burn fast.
Place the endives and grapes in a bowl, add the vinaigrette and mix well. Transfer the salad mixture in the serving bowls and garnish with pears, pine nuts and cheese.
Cook's Note:
Old Cheddar or Gouda can be substituted for the Mimolette.
Apricot Syrup


Ingredients:
fresh apricots, water, white sugar, lemon juice, light corn syrup, dark corn syrup

Directions:
Puree about 1/2 apricots and 1/2 water in blender.
Turn into large saucepan.
Repeat with second half of apricots and water.
Add sugar, lemon juice and corn syrup.  Stir over medium high heat until sugar dissolves and it comes to a boil.
Boil and stir for 5 minutes.
Skim.
Pour into hot sterilized half pint jars to within 1/4 inch of the top.  Place sterilized metal lids on jars and screw metal bands on securely.  For added assurance against spoilage, you may choose to process in boiling water bath for 5 minutes.
Green Goddess Omelet


Ingredients:
eggs, salt, mixed fresh herbs, unsalted butter, sharp cheddar cheese, fresh ground black pepper

Directions:
Place an omelet pan over medium heat for 1 minute.  While it's heating, beat the eggs in a small bowl, adding the salt and herbs.
Add the butter to the pan and let it melt.  Tilt the pan in all directions to distribute the butter, then pour in the egg mixture, keeping the heat to medium.
As eggs begin to set at the edges, carefully push cooked portion toward the center of the pan with a small spatula.  At the same time, tilt the pan, allowing any remaining raw egg to fill spaces.
As soon as the egg stops flowing, sprinkle the grated cheese onto half the omelet.  The egg mixture should still be moist, as it will continue cooking when removed from the pan and you don't want it to overcook and become leathery.
Use the spatula to fold the omlet in half and slide or flip it onto a plate.  Serve immediately, sprinkled with freshly ground pepper to taste.
Egg Salad III
Category: salad
By OLIVIES

This is a great egg salad recipe that a woman I babysat for made! The key ingredient is the chopped pimento stuffed olives. Serve on toasted bread with lettuce and a bit of chopped celery.

Ingredients:
8  eggs
½ cup mayonnaise
1 teaspoon ground black pepper
¼ teaspoon paprika
2 tablespoons chopped pimento-stuffed green olives

Directions:
Place eggs in a medium saucepan with enough cold water to cover, and bring to a boil. Cover saucepan, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop. In a large bowl, mix eggs, mayonnaise, pepper, and paprika. Mash with a potato masher or fork until smooth. Gently stir in the olives. Refrigerate until serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 cups

Calories: 349.4
Fat: 32.6 g
Saturated fat: 6.5 g
Carbohydrates: 2.2 g
Sugars: 1.1 g
Dietary fiber: 0.3 g
Protein: 13 g
Cholesterol: 382.5 mg
Sodium: 441.1 mg
Mbeju (Paraguayan Cheese Flatbread)
Category: bread
By Chef John

This grain-free Paraguayan flatbread doesn't require any regular flour, which is great news these days. Not only is this unique and delicious, it's also super easy--pronouncing it might be the hardest part. Mbeju are best served freshly made. These are generally served with melted butter and a cup of coffee, but I topped mine with some chipotle mayo, sliced avocado, fire-roasted red pepper rings, sliced green onion, and a sprinkle of coarse salt.

Ingredients:
2 cups cassava flour
½ teaspoon kosher salt
1 pinch cayenne pepper
4 tablespoons cold butter, cut into cubes
4 ounces freshly grated mild Cheddar cheese
⅓ cup cold milk, or more as needed

Directions:
Combine cassava flour, salt, cayenne, butter, and Cheddar cheese in a bowl by rubbing the mixture between your fingertips until the mixture resembles large, coarse crumbs. Drizzle in about 1/3 cup of milk and continue mixing and rubbing with your hands until the mixture resembles very small pebbles and is moist enough to hold together in large clumps when squeezed tightly together, adding more milk if needed. Place a small (6-inch) dry, nonstick pan over medium-high heat until hot, about 2 minutes. Transfer in a heaping 1/2-cup of the mixture, or enough to cover the bottom of the pan. The mixture should be 1/4 inch to 1/2 inch deep for this to work. Press the top of the mixture down slightly to settle and use a spatula to go around the edges of the mixture, pressing any loose crumbs back into the flatbread. Cover and cook until the bottom is golden browned, a crust forms under the flatbread, and a spatula can be slid underneath, about 3 minutes per side. Turn over with a combination of tossing the pan up slightly, while flipping with the spatula. You can also place a plate over the pan, and invert the flatbread to turn, and then slide back into the pan. Cook the other side until golden brown, 3 to 4 minutes more. Remove from heat allow to rest for 2 minutes before serving warm.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 flatbreads

Calories: 311.4
Fat: 14.4 g
Saturated fat: 9 g
Carbohydrates: 40.3 g
Sugars: 0.7 g
Protein: 5.5 g
Cholesterol: 41.3 mg
Sodium: 337.5 mg
Cranberry Pistachio Bark


Ingredients:
white chocolate, dried cranberries, unsalted shelled pistachio

Directions:
Melt chocolate in the top of a double boiler.
I have melted in the microwave with excellant results by keeping a close eye on it.
Let cool to room temperature.
Roast pistachios at 350F for 5-7 minutes. Set aside to cool.
Stir cranberries and pistachios into melted chocolate.
Pour onto foil-lined 10x15" edged cookie sheet.
Refrigerate for atleast 1 hour, then break into pieces.
Rosti Potatoes With Smoked Salmon and Scrambled Eggs


Ingredients:
idaho potatoes, eggs, creme fraiche, smoked salmon, creme fraiche, capers, red onions, chives, fresh dill

Directions:
To make the rosti potatoes, peel the potatoes and steam for 15 minutes, let cool.
Using the large hole of a box grater, shred the potatoes.
Season the shredded potatoes with salt and pepper and form them into 6 cakes.
In a large skillet; heat half the butter over medium heat.
Carefully place 3 of the cakes in the skillet and brown them on both sides for about 5 to 7 minutes per side, until golden brown.
Remove and drain on paper towels, and repeat with the remaining butter and cakes (the potatoes can be made up to 1 hour in advance, then rewarmed before serving].
To make the scrambled eggs, in the top of a double boiler on in a stainless steel bowl that will rest securely on top of a pot of simmering water, whisk together the eggs, creme fraiche, salt and pepper.
Place the mixture over a pot of simmering water and stir, folding the eggs with a rubber spatula until they are very lightly scrambled.
To serve and garnish; place one warm rosti potato in the center of each warmed plate.
Form two slices od salmon into circular ribbons on top of each rosti.
Place a spoonfull of scrambled eggs on top of the smoked salmon and garnish with a dollop of creme fraiche.
Sprinkle with capers, red onion, chives and dill and serve to 6 very lucky people.