xiaoxl/recipe_data huggingface dataset:
Chicken, Broccoli, and Cashew Stir-Fry (Flat Belly Diet Recipe)


Ingredients:
broccoli florets, carrots, olive oil, fresh ginger, garlic cloves, boneless skinless chicken breast halves, reduced sodium soy sauce, scallions, chicken broth, cashews

Directions:
Bring large pot of water to a boil. Add broccoli, carrots, and noodles. Cover and cook until vegetables are crisp-tender, 3 to 5 minutes. Drain, transfer to medium bowl, and cover loosely with wax paper.
Heat olive oil, ginger, and garlic in wok or large nonstick skillet over medium-high heat. Cook, stirring, until garlic starts to turn golden, 1 to 2 minutes. Add chicken, soy sauce, and sesame oil. Stir-fry 4 to 5 minutes, or until cooked through. Add scallions and stir-fry 1 minute.
Stir in noodles, veggies, and broth and heat through. Sprinkle each portion with 2 tablespoons of the cashews.
Nutritional info per serving: 398 cal, 30 g pro, 42 g carb, 5 g fiber, 14.5 g fat, 2.5 g sat fat, 47 mg chol, 366 mg sodium.
Flat Belly Bonus.
Chicken supplies B vitamins such as niacin and B6, which help keep metabolism, your engine, running smoothly--a must when you're trying.
Roasted Lemons, Garlic and Chicken


Ingredients:
extra virgin olive oil, dry white wine, shallot, lemon zest, dried oregano, fresh thyme leave, fresh thyme sprig, boneless skinless chicken breasts, boneless skinless chicken breasts, kosher salt, fresh ground black pepper, fresh garlic cloves, lemon slices

Directions:
Preheat the oven to 400 degrees.  Combine olive oil, white wine, shallot, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour half into a 9x12 inch baking dish.
Pat the chicken breasts dry and place them over the sauce. Cover the chicken with the remaining sauce.  Sprinkle with 1 tsp salt and pepper to taste. Place sliced garlic cloves over tuck the lemon slices and thyme bundle between the pieces of chicken.
Roast for 20 minutes, turn pieces and cook another 20-25 minutes, until the chicken reaches an internal temperature of 165 degrees. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Serve with pan juices poured over the chicken and roasted lemon slices.  I recommend squeezing the roasted lemon over the chicken, it's delicious.
Carrot Cake Muffins


Ingredients:
unbleached all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, salt, eggs, water, carrot, cheese, granulated sugar

Directions:
1] Preheat the oven to 400°F Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups.
2] To make the filling: Place the cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds. Stir in the sugar and flavor. Set aside.
3] To make the muffin batter: In a medium-sized bowl, whisk together the dry ingredients.
4] In a small bowl, whisk together the eggs, water, and oil.
5] Stir the wet ingredients into the dry ingredients.
6] Fold in the grated carrots, stirring to combine.
7] Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here] into each muffin cup, spreading it to cover the bottom.
8] Dollop on a heaping tablespoon of filling; a level tablespoon cookie scoop works well here.
9] Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4" to 3/8" of the top of each muffin cup. But don't try to use all the batter; unless you have particularly deep cups, you'll have.
9] Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4" to 3/8" of the top of each muffin cup. But don't try to use all the batter; unless you have particularly deep cups, you'll have abut 1/3 cup batter left over. Bake it in a separate custard cup, if desired.
10] Bake the muffins until a toothpick inserted into the cake part of one (not into the cream cheese filling] comes out clean, about 20 minutes. The tops of the muffins will feel firm to the touch.
11] Remove the muffins from the oven, and as soon as you're able to handle them, transfer them to a rack. If you serve the muffins warm, the filling will be molten. If you wait for them to cool, it'll firm up.
Molasses Raisin Sauce for Leftover Holiday Ham


Ingredients:
granulated sugar, all-purpose flour, water, seedless raisin, molasses, lemon juice, salt, unsalted butter

Directions:
Mix sugar and flour together in a small saucepan (no heat yet].
Gradually whisk in the water until blended.
Turn on heat and bring to a boil, stirring constantly.
Add raisins, molasses, lemon juice, and salt to taste, stirring to blend.
Lower heat to a simmer and let simmer 5 minutes, or longer if you like it thicker.
Add butter and cook until melted and blended.
Pour over heated leftover ham.
CHICKEN CHAPLI KEBAB


Ingredients:
chicken breasts, tomatoes, cilantro, mint, diced green chilies, ginger, garlic cloves, chickpea flour, red pepper flakes, ground cumin, ground coriander, garam masala, ajwain, cayenne pepper, sea salt, egg, canola oil, lemon wedges, parsley

Directions:
In a large bowl, combine ground chicken, onions, tomatoes, cilantro, mint diced green chilies, ginger, garlic, chickpea flour, red pepper flakes, cumin, coriander, garam masala, ajwain powder, cayenne pepper, sea salt and egg. Mix until the ingredients are well blended. Cover with plastic wrap and refrigerate for 1 hour.
In a large skillet over medium heat, add oil. Form patties and gently place them in hot oil; cook 7 minutes or until golden brown. Carefully flip patties over and cook for 5 to 6 minutes or until golden brown. Transfer onto a plate lined with paper towel to absorb any excess oil.
When it’s time to serve, drizzle lemon juice over the kebabs and sprinkle fresh chopped parsley. Serve with sliced onions and tomatoes with naan or flatbread. 4 to 6 servings.
Red Lentil & Coconut Curry


Ingredients:
red lentils, water, fresh ginger, fresh green chile, garlic cloves, coconut milk, turmeric, ground ginger, lemon juice, salt, butter, black mustard seeds

Directions:
Put the lentils into a sacuepan and add the 3 2/3 cups water. Bring it to a boil and simmer for 20 minutes or until tender.
Using a mortar and pestle(or food processor], crush the fresh ginger, 2/3 of the chilies, and 2 of the garlic cloves until smooth. Add to the lentils.
Add the coconut milk, turmeric, ground ginger, lemon juice, and salt to taste. Cook gently, stirring for 1 minute, then increase the heat and cook for 5 minutes, or until any excess liquid has evaporated. Taste for seasoning.
Crush the remaining garlic and set aside. Melt the butter in a skillet and add the mustard seeds. As soon as they begin to pop, remove the skillet from the heat and stir in the crushed garlic and the remaining chopped chili.
Transfer the lentil mixture to a warm serving dish and top with the garlic,chili, and mustard seed butter. Serve immediately. Enjoy!
Seasoned Mexican Ground Beef - OAMC


Ingredients:
"lean ground beef"

Directions:
In Dutch oven or 12 inch skillet, cook ground beef over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
Reduce heat to medium. Stir in seasoning mix. Cook 5 minutes or until flavors are blended, stirring frequently. Cool 5 minutes.
Spoon beef onto wax-lined 15x10x1 inch baking pan, breaking apart as necessary. Freeze about 1 hour or until firm, stirring once.
Divide mixture into resealable quart-sized freezer plastic bags with about 2 cups in each. Seal bags; label. Freeze up to 2 months.
Eggless Milkless Date Nut Cake


Ingredients:
dates, walnuts, sugar, honey, whole wheat flour, baking soda, salt, boiling water, margarine, vanilla

Directions:
Preheat oven to 350F and grease and flour a 8" or 9" square pan.
In a large bowl, combine dates, walnuts and other dry ingredients.
In a small bowl, mix water, butter and vanilla.
Add water mixture to date mixture and mix until just moistened.
Pour batter into prepared pan and cake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
Serve warm or cold; plain or topped with whipped cream.
Rotel Tomatoes - Homemade Copycat


Ingredients:
tomatoes, hot chili peppers, salt

Directions:
Place in 4 quart saucepan, and simmer until reduced to 1 quart.
(Measure 1 quart water into saucepan in advance, and mark on outside of pan, to help you judge].
The cans at the grocers are 10oz in size, so freeze in 1 cup portions.
This way you can adjust the hot peppers to suit yourself, and making small batches is so easy!
Remember, freezing makes the peppers hotter.
Artichokes a La Polita


Ingredients:
artichokes, lemon, potato, carrots, spring onions, olive oil, fresh dill

Directions:
Slice the stem of the artichokes and remove the outer leaves.  Carefully remove core ('choke'] including fuzzy/prickly stuff of artichoke  Rub each artichoke with a lemon and put all of them in bowl full of water.  You will be left with just the 'heart'.
Cut the potatoes and the spring onions in medium sized slices.
Slice the carrots and saute them together briefly with the spring onions in a saucepan with the oil.
Add the artichokes and the potatoes, the dill, the lemon juice, salt, pepper and enough water to cover them. Allow to cook, stirring occasionally, for 1/2 hour or until tender.
Remove from pan with slotted to spoon to serving platter; discarding dill.  Sprinkle with fresh dill, salt & pepper.
Wannabe Savory, Crispy and Colourful Chicken Nachos


Ingredients:
yellow onion, red onion, green pepper, kernel corn, chicken bouillon cube, water, salt, chicken breasts, tortilla chips, sharp cheddar cheese, tomatoes, parchment paper, green onion

Directions:
Saute yellow and purple onion in the cooking oil.
Boil water and dissolve bouillon cube separately.
Add dissolved bouillon cube to onions and peppers.
Turn up heat to caramelize the onions and peppers for a few minutes until thickened.
Add enough fajita seasoning spice and salt to your liking.
Add chicken strips to mixture.
Add corn.
Cook this down until chicken is cooked through and water is cooked off.
Line pan with back paper.
Put one layer of nachos onto your pan.
Put a layer of the chicken mixture on top. Make this layer smaller than the original layer of nachos.
Add a layer of cheese to your liking. I used 2 to 3 tablespoons. Enough to cover the chicken mixture and a bit of the nachos.
Another layer of nachos, again smaller than the previous layer.
Another layer of chicken mixture.
Finish with sprinkling cheese over the top followed with tomato slices and green onions to garnish.
Additions - add olive slices, jalapenos, etc., as extra garnishes. I will most likely add jalapenos into the layers on another attempt.
Bake in oven between 250f to 300f for 15 to 20 minutes or until cheese is melted and golden.
Transfer over to plate and cut away extra backpaper.
Chocolate-Nut Phyllo Cups


Ingredients:
honey, cornstarch, half-and-half, ground walnuts, granulated sugar, phyllo dough, butter, margarine, butter, margarine, powdered sugar, vanilla, hot water, cocoa powder, vanilla, cinnamon

Directions:
In a small heavy saucepan stir together honey and cornstarch. Add half and half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 more minutes . Remove from heat. Gradually stir some of the hot mixture into the egg yolks. Return all to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes longer. Move to a small bowl. Cover surface with clear plastic wrap. Chill.
In a bowl combine ground walnuts and granulated sugar. Set aside. Unfold phyllo. Place one sheet of phyllo on work surface; brush with some of the 3 tablespoons melted margarine or butter. Sprinkle evenly with one-third of the nut mixture. Repeat brushing, sprinkling, and layering 2 times. Cover with remaining sheet of phyllo; brush top with melted margarine or butter. Trim edges. Cut phyllo stack crosswise in fourths, and then lengthwise in thirds, to form twelve 4-inch squares.
Gently press phyllo squares into twelve greased 2-1/2-inch muffin cups, allowing edges to extend upward.
Bake in a 350*F. oven for 10-15 minutes or until golden. Cool completely on a wire rack. Carefully remove cups from pan. (If desired, cups may be baked ahead of time, then placed in a rigid plastic container and frozen up to 1 week. To thaw: let stand at room temperature 20-30 minutes.]
To serve:
In a small, heavy saucepan melt the 1 ounce chocolate and the 1 tablespoon margarine or butter over low heat, stirring until smooth, Remove from heat. Stir in the powdered sugar and the first 1/2 teaspoon vanilla. Add hot water, 1 teaspoon at a time, until it reaches drizzling consistency. Lightly drizzle melted chocolate on dessert plates. Sift cocoa powder over chocolate. (Chocolate can also be drizzled over edges and insides of cups.]
In a small, chilled mixing bowl, beat the whipping cream and remaining 1/2 teaspoon vanilla with an electric mixer on medium speed until soft peaks form; fold in chilled egg yolk mixture. Spoon cream into each phyllo cup. Top each with grated chocolate, if desired.Sprinkle with cinnamon if desired. Serve immediately. Makes 12 servings.
Coconut Cream Oatmeal


Ingredients:
flaked coconut, morton lite salt, water, quick-cooking oats

Directions:
Toast coconut in a pan on top of the stove for a few seconds.
Bring water and salt to a boil and add oats, cooking for 1 minute.
Remove from heat and stir in sweetened condensed skim milk, extract and coconut stir until well blended.
Cover and let stand 2 to 3 minutes.
Oatmeal will thicken as it sits.
My Best Turkey Burger Recipe


Ingredients:
turkey, onion, mushroom, zucchini, canola oil

Directions:
In a large pan, heat oil over meaium heat.
Add onion, cover and cook about 5 minutes over low heat until softened and clear.
Add zucchini, stir and cover. Continue to cook about 5 minnutes over very low heat.
Add mushroom, stir and cook about five more minutes until softened.
Allow veggies to cool and then mince them in a food processor.
In a large bowl, mix cooled veggies, ground turkey, a dash of salt, pepper and ranch mix.
Using a hamburger press, form into eight patties.
Grill or cook on a griddle pan, approx 5-7 minutes per side until no longer pink in the middle and temp reaches 165. (depends on thickness].
I serve mine with Provolone or Muenster cheese, and avocado mayonnaise.
Johnny Cake


Ingredients:
eggs, sugar, cornmeal, flour, baking powder, buttermilk

Directions:
Cream lard into sugar till creamy.
Add eggs and beat well.
In separate bowl combine baking powder,cornmeal,and flour.
Add dry mixture alternately with the milk to the egg,lard mixture until well blended.
Bake in greased 9x13 pan at 400 degrees for 25-30 minutes.
Also works good in muffin tins for about 15 minutes.
Classic Cuban-Style Picadillo
Category: world-cuisine
By Amalloch

Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.

Ingredients:
1 tablespoon olive oil
1 clove garlic, minced, or more to taste
1 small onion, chopped
½  green bell pepper, chopped
1 pound lean ground beef
6  large pitted green olives, quartered
½ cup raisins
1 tablespoon capers  (Optional)
1 (8 ounce) can tomato sauce
2 (1.41 ounce) packages sazon seasoning (such as Goya®)
1 tablespoon ground cumin
1 teaspoon white sugar
salt to taste

Directions:
Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes. Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes. Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture. Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

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

Calories: 349.7
Fat: 18.5 g
Saturated fat: 6 g
Carbohydrates: 23.8 g
Sugars: 16.6 g
Dietary fiber: 2.4 g
Protein: 23.7 g
Cholesterol: 74.3 mg
Sodium: 3571.8 mg
Amazing Rhubarb Bread


Ingredients:
whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt, egg, rhubarb, walnuts

Directions:
Line a 8 x 4 inch loaf pan with parchment paper and set it aside.
Whisk whole wheat flour, all-purpose fluor, sugar, baking powder, baking soda, and salt together in a large bowl.
Combine orange rind, orange juice, egg, and vegetable oil in a separate bowl; add to flour mixture.
Sprinkle with rhubarb and walnuts (if using].
Stir until moist but still lumpy.
Scrape into prepared pan.
Bake in centre of a preheated 350 degree Fahrenheit oven about 1 hour, or until a tester inserted into the centre comes out clean.
Cool in pan on a rack for 10 minutes.
Remove from pan and cool.
Serve within 24 hours.
Erin's Cabbage Salad


Ingredients:
butter, cabbage, sugar, seasoned rice vinegar, soy sauce

Directions:
Crush ramen while still in package (be careful of it bursting - you may want to put the package into a ziploc bag first].
Melt butter in a saute pan, and saute almonds, ramen, and flavor packet on medium heat until the ramen is golden brown.
Combine sugar, oil, sesame oil, rice vinegar, and soy sauce in a container until the sugar is dissolved and the ingredients are well-combined.
Do not assemble salad until ready to eat - it doesn't store well once combined.
Zesty Mushroom Salad


Ingredients:
wine vinegar, lemon juice, chives, salt, Tabasco sauce, garlic clove, iceberg lettuce, mushroom, pitted ripe olives

Directions:
In jar with tightly fitting lid combine oil, vinegar, lemon juice, chives, salt, Tabasco sauce and garlic; shake well.
In large bowl combine lettuce, spinach, mushrooms and olives. Add 3/4 cup dressing and toss lightly to mix well.
Refrigerate remaining dressing in jar for later use.
Bacon and Blue Cheese Potato Surprise


Ingredients:
mayonnaise, sour cream, vinegar, dry mustard, bacon, blue cheese, green onions, parsley

Directions:
In large bowl, combine mayonnaise, sour cream, vinegar and dry mustard., Add the remainder of the ingredients and toss gently to coat.
Shrimp Risotto
Category: main-dish
By tblair90

A wonderfully rich and creamy shrimp risotto that is worth the attention to detail. Garnish with a rosemary sprig or parsley.

Ingredients:
2 pounds large shrimp in their shells
6 cups chicken stock
4 tablespoons olive oil, divided
3 cloves garlic, minced
4 tablespoons butter, divided
2 (12 ounce) packages Arborio rice
2 large shallots, diced
½ cup dry white wine
1 tablespoon chopped fresh rosemary
6  saffron threads, crumbled
2 cups grated Parmesan cheese
1 teaspoon lemon zest
1 teaspoon red pepper flakes

Directions:
Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells. Cover and simmer for 30 minutes. Chop shrimp into bite-sized morsels. Toss with olive oil and garlic; cover and refrigerate. Strain stock and discard shells. Keep warm on low heat. Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots; cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes. Ladle 1/2 cup of warm stock into the rice mixture; stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock; stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to the remaining 1 cup stock; stir for 1 minute and pour mixture into the rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more. Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into the risotto. Stir until creamy. Serve immediately in warmed bowls.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 10 servings

Calories: 494.4
Fat: 15.8 g
Saturated fat: 6.8 g
Carbohydrates: 57.9 g
Sugars: 1 g
Dietary fiber: 1 g
Protein: 26.3 g
Cholesterol: 165 mg
Sodium: 850 mg
Jamaican Hangover Chowder


Ingredients:
grouper, salt pork, bacon, onion, boiling water, potatoes, limes, green chilies

Directions:
Cut fish fillets into 2-inch pieces.
Heat a large saucepan over medium heat. Add the salt pork (or bacon], and cook until crisp, about 8-10 minutes. Add onion and cook until tender but not brown, about 5 to 7 minutes. Add the boiling water, potatoes, limes, and chiles; cook for about 10 minutes. The add the fish and simmer for 10 minutes. Discard the limes. Season with salt and pepper and serve hot.
MILLION DOLLAR ITALIAN CASSEROLE


Ingredients:
rotini pasta, salt, butter, olive oil, garlic, green bell pepper, onion, mushrooms, kosher salt, black pepper, cream cheese, sour cream, cottage cheese, cheese

Directions:
Preheat oven to 350 degrees.
Bring water to boil, add salt and pasta and cook per directions.
Use 2 T of butter and grease a 9 x 12 baking dish.
Dice green pepper and onion.
Slice mushrooms.
Heat 2 T of garlic oil and saute on medium heat bell pepper, onion, and mushrooms 3-4 minutes.
Drain pasta and set aside.
Add ground sirloin, crumbling as you add.  Add salt & pepper, breaking up beef into small bites.  Remain cooking until beef is no longer pink, drain excess gease.
Add jar of pasta sauce and heat through.
While meat sauce is cooking, add softened cream cheese, sour cream, and cottage cheese to a medium size mixing bowl.
Using a hand mixer or immersion blender, mix 3 ingredients until well blended.
Layer 1/2 pasta into baking dish, add blended cheese mixture and smooth evenly over pasta.
Evenly add remaining pasta followed by red meat sauce.
Cover dish with foil and bake 20 minutes. (I spray oil my foil so it doesn't stick].
Remove foil and add grated cheese on top.
Return to oven for 10-15 minutes until cheese has melted well.
Rest for 5 minutes before serving.
Yogurt Honey Health Mini Muffins


Ingredients:
cake flour, baking powder, baking soda, kosher salt, sugar, rolled oats, dried cranberries, unsalted sunflower seeds, orange zest, nonfat yogurt, honey, vanilla extract, unsalted butter, eggs

Directions:
Preheat oven to 350°F and grease a mini muffin pan.
In a large mixing bowl, sift together the flour, baking powder, baking soda, salt and sugar. Add the oats, cranberries, apricots, sunflower seeds, orange zest and bran and mix to combine.
In another bowl combine the yogurt, honey, vanilla, butter and eggs and stir until the ingredients are well blended.
Pour the yogurt mixture into the dry ingredients and stir to mix, just until all ingredients are incorporated. Take care not to overmix.
Fill muffin cups two-thirds of the way with batter.
Bake for approximately 20 minutes or until golden and cooked through.
Koshari - Lentils and Rice With Tomato Sauce


Ingredients:
lentils, white rice, macaroni, onion, olive oil, garlic cloves, tomato sauce, crushed red pepper flakes

Directions:
Place lentils in saucepan with 4 cups of water and bring to a boil. Allow to simmer on low for 30 minutes, or until tender.  Add rice to the lentils and cook for another 20 minutes or so, until rice is tender.
Meanwhile, cook macaroni according to package directions to an al dente stage.
Combine lentils, rice and macaroni in large pot.
Saute onions and garlic in pan in olive oil until browned.
Add tomato sauce to onions and garlic and heat until bubbling. Remove from heat.
Place a serving of lentil mixture on a plate and cover with sauce. Sprinkle red pepper on top and serve.