xiaoxl/recipe_data huggingface dataset:
Sourdough Buttermilk Pancakes
Category: breakfast-and-brunch
By earthmother

A light and scrumptious pancake that is quick and easy to make with sourdough starter.

Ingredients:
1  egg
2 tablespoons white sugar
1 cup sourdough starter
1 cup all-purpose flour
1 cup buttermilk
1 ½ teaspoons baking soda

Directions:
Add egg, sugar, sourdough starter, flour, and buttermilk to a bowl in the order listed. Mix thoroughly before adding baking soda; batter will be light and bubbly. Do not mix again. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are slightly dry, 3 to 4 minutes. Flip and cook until pancakes sound hollow when tapped with a spatula, 2 to 3 minutes. Repeat with remaining batter.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 pancakes

Calories: 180
Fat: 1.6 g
Saturated fat: 0.6 g
Carbohydrates: 33.7 g
Sugars: 7.2 g
Dietary fiber: 1.4 g
Protein: 7.3 g
Cholesterol: 32.9 mg
Sodium: 379.2 mg
Quick Manhattan Clam Chowder
Category: soups-stews-and-chili
By MEGSCOOKIN

I was looking for a quick and easy Manhattan clam chowder and never found one, so I made my own!

Ingredients:
1 tablespoon olive oil
1  onion, diced
4 ribs celery, diced
½ (16 ounce) package baby carrots, diced
1 tablespoon chopped fresh basil, or to taste
1 clove garlic, minced, or more to taste
black pepper to taste
3 (14.5 ounce) cans stewed tomatoes
4 (6.5 ounce) cans minced clams, undrained
2 (8 ounce) bottles clam juice
1 (14.5 ounce) can whole potatoes, drained and diced
1 dash Worcestershire sauce, or to taste

Directions:
Heat olive oil in a large pot over medium heat; cook and stir onion, celery, carrots, basil, garlic, and black pepper until vegetables are tender, about 10 minutes. Transfer 1/2 of the vegetable mixture to a food processor. Stir 2 cans stewed tomatoes into the pot. Drain the remaining can of stewed tomatoes and add to the food processor. Blend vegetable-tomato mixture until smooth. Stir pureed mixture into pot with vegetables. Mix clams, clam juice, and potatoes into the pot; bring to a boil. Reduce heat and simmer soup until heated through, 15 to 20 minutes. Season soup with Worcestershire sauce.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 cups

Calories: 243.8
Fat: 4 g
Saturated fat: 0.5 g
Carbohydrates: 25.8 g
Sugars: 8.4 g
Dietary fiber: 4 g
Protein: 26.7 g
Cholesterol: 63.5 mg
Sodium: 720.1 mg
Homemade Pasta (Fettuccine)


Ingredients:
flour, salt, eggs, olive oil, water

Directions:
Sift the flour and salt into a large bowl; make well in center of flour; add eggs, oil and water. Work liquids into flour with fingers to make a soft dough.
Knead dough 10 minutes or until dough is soft and smooth. Cover with a DAMP towel and let dough rest at least 15-20 minutes.
Cut dough into 4 quarters; roll each quarter to a very thin rectangle. Fold each rolled out dough into quarters lengthwise.
Slice dough across 1/4 inch wide strips.
Unwind strips and allow to dry on clean dry towels for 1 hour or longer.
Banana Butterscotch Bread
Category: breakfast-and-brunch
By KWARREN

Warning! Addictive! This is such a delicious version of traditional banana bread and is extremely popular whenever I make it that I had to share it on Allrecipes!  I got it from an old Bed and Breakfast recipe from a place in Maryland and make it every year around the holidays!  I don't use the walnuts, but I hear that it is really good for those that like them.  This recipe has definitely become a new tradition!

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup butter
¾ cup white sugar
1 large egg
3  ripe bananas, mashed
¾ cup butterscotch chips
½ cup chopped walnuts  (Optional)

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans.  Set aside. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg, then stir in the mashed bananas. Pour in the flour mixture, mixing until just incorporated. Fold in the butterscotch chips and walnuts; mixing just enough to evenly combine. Pour the batter evenly into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 25 mins
Total time: 2 hrs 40 mins
Yields: 2 9x5-inch loaves

Calories: 159
Fat: 7.3 g
Saturated fat: 4 g
Carbohydrates: 21.5 g
Sugars: 11.6 g
Dietary fiber: 0.9 g
Protein: 1.9 g
Cholesterol: 17.9 mg
Sodium: 131.2 mg
Japanese Ponzu Sauce - Vegetarian Variation


Ingredients:
sake, soy sauce, rice vinegar, sugar

Directions:
Heat sake with kombu in a small saucepan  and boil until alcohol is cooked off. Do not overcook.
Add soy sauce, rice vinegar, sugar and juice to the sake kombu mixture. Refrigerate in a glass container for at least 2 days. Remove kombu after 2 days.
Keep the sauce in the refrigerator.
Crock Pot Hawaiian Lemon Chicken


Ingredients:
boneless skinless chicken breast halves, pineapple slices, lemon rind, green bell pepper

Directions:
Place the chicken in crock pot.
In a bowl, combine the pineapple juice, salad dressing, onion soup mix and lemon peel.
Pour over the chicken.
Cover and cook on low for 6-7 hours or on high for 3 to 4 hours.
Twenty minutes before serving, arrange pineapple slices and green pepper strips over chicken to heat through.
Arrange chicken, pineapple and green pepper on large serving platter.
If desired, thicken juices with 1 tablespoon cornstarch dissolved in 1 tablespoon water.
Stir slowly into juices until thickened slightly.
Pour over chicken.
Instant Pot® Coconut-Caramel Shrimp
Category: world-cuisine
By thedailygourmet

I'm fortunate to live in Oklahoma where we have a lovely Vietnamese community. This is my Americanized version of coconut-caramel shrimp. It's made in an Instant Pot®, and while it can be made on the stovetop you'll use more pots and pans. I love serving this with jasmine rice cooked in coconut milk.

Ingredients:
3 tablespoons coconut water
7 tablespoons white sugar
½ cup coconut water
¼ cup fish sauce
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons minced fresh ginger root
1 tablespoon finely grated garlic
¼ teaspoon crushed black pepper
2 teaspoons tapioca flour

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function on high heat. Set timer to a total of 10 minutes. Add 3 tablespoons coconut water and sugar. Stir just once, then leave alone to bubble. Meanwhile, place 1/2 cup coconut water in a microwave-safe bowl. Microwave on high until hot, 1 to 3 minutes. Once pressure cooker reads "Hot" the coconut water-sugar mixture should be an amber color. Carefully pour the hot coconut water into the pot, using caution as this will cause steam to rise. Add in fish sauce and shrimp. Hit Cancel. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Once steam is released, remove lid and add in grated ginger, garlic, and pepper. Stir to combine. Hit Cancel and switch to Saute mode. Stir in tapioca flour and whisk to combine. Cook until sauce thickens slightly, about 2 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 193.6
Fat: 1.1 g
Saturated fat: 0.3 g
Carbohydrates: 25.9 g
Sugars: 22.4 g
Dietary fiber: 0.6 g
Protein: 19.6 g
Cholesterol: 172.6 mg
Sodium: 1336.5 mg
Lacquered Saigon Chicken on a Beer Can


Ingredients:
soy sauce, rice wine, dry white wine, garlic cloves, ground coriander, Chinese five spice powder, ground cinnamon, chicken, garlic clove, fresh ginger, beer

Directions:
Make the marinade: Place the soy sauce, wine, sesame oil, garlic, coriander, five-spice powder, and cinnamon in a large nonreactive bowl and whisk to mix.
Remove the packet of giblets from the body cavity of the chicken and set aside for another use.
Remove and discard the fat just inside the body and neck cavities.
Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towls.
Place the garlic and ginger in the main cavity of the chicken.
Place the chicken in the bowl with the marinade or place the chicken and marinade in a large resealable plastic bag.
Let marinate in the refrigerator for 12-24 hours, turning the bird several times so it marinates evenly.
Pop the tab off the beer can.
Pour half of the beer over the soaking wood chips or chunks, if using or reserve for another use.
Make 2 additional holes in the top of the beer can and set aside. Remove the chicken from the marinade and discard marinade.
Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity.
Pull the chicken legs forward to form a sort of tripod, so the bird stands upright.
The rear leg of the tripod is the beer can.
Tuck the tips of the wings behind the chickens back.
Set up the grill for indirect grilling and preheat to medium.
If using a charcoal grill, place a large drip pan in the center.
If using a gas grill, place all the wood chips or chunks, if using, in the smoker box or a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
When ready to cook, if using a charcoal grill, toss all the wood chips on the coals, stand the chicken upright in the center of the hot grate, over the drip pan and away from the heat.
Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180F], about 1 1/2- 1 1/2 hours.
If using a charcoal grill, you need to add 12 fresh coals per side after 1 hour.
If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.
Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. Present the bird to your guests.
Let the chicken rest for 5 minutes, then carefully lift it off the support.
Take care not to spill the hot beer or othewise burn yourself.
Halve, quarter, or carve the chicken and serve with Spicy Peanut Sauce (you can buy it at the store or make from scratch].
Thai Cucumber Sauce (Nam Chim Taeng Kwa)


Ingredients:
rice vinegar, water, sugar, salt, cucumber, cayenne pepper

Directions:
Place vinegar, water, sugar, and salt in saucepan; heat over medium heat, stirring until sugar and salt dissolve.
Bring to a boil and remove from heat.
Allow to cool.
Pour over cucumber, and sprinkle cayenne pepper on top.
Serve.
Italian Style Meatloaf I
Category: world-cuisine
By Stefanie Sierk

Made with mozzarella cheese and Italian seasoning, this is a different twist on everyday meatloaf! Enjoy!

Ingredients:
1 ½ pounds ground beef
2  eggs, beaten
¾ cup dry bread crumbs
¼ cup ketchup
1 teaspoon Italian-style seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic salt
1 (14.5 ounce) can diced tomatoes, drained
1 ½ cups shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together ground beef, eggs, bread crumbs and ketchup. Season with Italian-style seasoning, oregano, basil, garlic salt, diced tomatoes and cheese. Press into a 9x5 inch loaf pan, and cover loosely with foil. Bake in the preheated oven approximately 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 538.5
Fat: 38.9 g
Saturated fat: 16.6 g
Carbohydrates: 15.6 g
Sugars: 5.2 g
Dietary fiber: 1.4 g
Protein: 29.8 g
Cholesterol: 180.6 mg
Sodium: 941.3 mg
Katy's Banana Bread


Ingredients:
flour, baking powder, baking soda, cinnamon, egg, bananas, sugar, lemon peel, walnuts, pecans

Directions:
Mix egg, mashed banana's, veggie oil., Add all dry ingredients: flour baking powder,., Soda, cinnamon, and sugar., Mix well pour into med bread pans., 350 50 minute.
Lemony Rice With Asparagus


Ingredients:
instant brown rice, chicken broth, lemon, butter, heavy cream, fresh ground pepper, sea salt, fresh asparagus

Directions:
cook rice in chicken broth according to box directions.
remove bags of rice from chicken broth and add asparagus pieces and salt to pan.
cook asparagus until al dente and bright green.
remove asparagus to mixing bowl and add rice, butter, pepper, lemon zest, lemon juice, cream and salt.
serve immediately.
note: some of the cooking liquid can be added to loosen the sauce if it is too thick.
Pinto Bean and Cheddar Patties


Ingredients:
panko breadcrumbs, canned pinto beans, fat-free cheddar cheese, red chili pepper, chili powder, ground cumin, oregano, olive oil, salsa

Directions:
Heat broiler.
Place 1 1/2 cups breadcrumbs on a baking sheet and toast under broiler for several seconds or until browned. Remove; let stand 5 minutes.
Mash beans in a mixing bowl. Add cheese, chile, toasted breadcrumbs, chili powder, cumin, oregano, and salt and pepper to taste.
Form mixture into 4 patties about 3 inches across. Dredge patties in remaining 1/2 cup untoasted breadcrumbs.
Heat oil in a medium sauté pan over medium heat. Cook patties until crisp and golden brown, 3 to 5 minutes per side. Serve hot with 2 tbsp fresh salsa.
Clorox Anywhere Spray Copycat


Ingredients:
"water"

Directions:
Mix bleach and water in bottle., Shake to mix.
Enchilada Rice


Ingredients:
ground turkey, tomato juice, garlic powder, cooked rice, cheddar cheese, tomatoes

Directions:
"Brown ground turkey; mix all ingredients and bake 45 minutes at 350."
Party Chicken, My Way


Ingredients:
boneless skinless chicken breasts, sour cream, flat leaf parsley, garlic powder, bacon

Directions:
Place chicken in a greased 2 quart or 13x9 casserole baking dish.  Season with salt and pepper.
In a medium bowl, combine sour cream, soup, parsley, and garlic powder. Combine well.  Season with salt and pepper to taste.
Pour sour cream sauce over chicken.
Bake at 350 degrees for 45 minutes to an hour, covered.
Top chicken with fried onions and bacon.  Bake, uncovered, 5-10 more minutes or until onions are golden brown.
BEEF and BROCCOLI STIR FRY


Ingredients:
low sodium soy sauce, tamari, brown sugar, hoisin sauce, ginger, garlic cloves, low sodium beef broth, cornstarch, olive oil, red onion, celery rib, broccoli floret, bean sprouts, black pepper, red pepper flakes

Directions:
In a medium bowl, combine together soy sauce, sugar, hoisin, ginger, sesame oil, beef broth, garlic and cornstarch; whisk until well incorporated. In a large Ziploc, place sliced steak and pour the sauce over. Transfer to the refrigerator for at least one hour.
Using a slotted spoon, transfer beef in a bowl; set aside both beef and marinade. In a wok over medium heat, add oil and when hot, add beef and cook until the outsides are brown but very pink in the middle, about 2 minutes. Remove from heat and transfer to a clean bowl; set aside.
Return wok on the heat and add sesame oil. When hot, add onion and celery; cook for 3 minutes. Add peppers and cook for 3 minutes. Add broccoli and sauté for 2 minutes. Add bean sprouts and sauté for 2 minutes. Return beef to wok and pour the reserved marinade. Add black pepper and red pepper flakes, cover and steam for 2-3 minutes or until beef is warm through. Serve over a bed of rice and sprinkle with sesame seeds.
Christmas Fig Jam With Cherries


Ingredients:
figs, frozen cherries, orange, bottled lemon juice, ginger, sugar, brown sugar, coconut oil, butter, vanilla

Directions:
Bring a boiling-water canner, half full with water, to simmer. Enough water to cover the jars by 1-2 inches. Wash jars and screw bands in hot soapy water; rinse with warm water. Or dishwasher and keep hot. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Pulse figs, cherries and orange keeping the fruit chunky. Pour fruit into 6- or 8-qt. sauce pot. Add lemon juice,  sugars; stir. Add coconut oil or butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred] on high heat, stirring constantly. Add vanilla.  Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.] Cover; bring water to gentle boil. Process 10 minute Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.].
Sealed jars can be store up to one year in a cool dark pantry.
Unsealed store in refrigerator up to 1 month.
Altitude times:
1,000-3,000 5 minutes.
3,001-6,000 10 minutes.
6,001-8,000 15 minutes.
8,001-10,000 20 minutes.
Watermelon Meyer Lemonade


Ingredients:
watermelon, lemon juice, lemons, zest of, sea salt, stevia powder, water, berries, watermelon

Directions:
In a blender, puree the watermelon, lemon juice, lemon zest, salt and stevia until smooth.
Pour into a pitcher and add water (adjust water for how liquidy the watermelon is]. Taste and add stevia if desired.
Chill, then pour into glasses (or mason jars!] and serve with frozen fruit ice cubes if desired.
Slow Cooker Ravioli Casserole


Ingredients:
olive oil, onion, garlic clove, tomato sauce, water, mozzarella cheese, fresh parsley

Directions:
1. Heat oil in 12-inch skillet over medium heat. Cook onion and garlic in oil about 4 minutes, stirring occaisionally, until onion is tender. Stir in pasta sauce, tomato sauce, water and Italian seasoning.
2. Place 1 cup of the sauce mixture in bottom of 6-quart slow cooker.  Add 1 package frozen ravioli; top with 1 cup of the cheese.  Top with remaining package of ravioli; top with remaining cup of cheese.  Pour remaining sauce mixture on top.
3. Coverand cook on LOW heat setting 4 to 5 hours.  Sprinkle with parsley. 12 servings.
Tomato & Basil Bruschetta


Ingredients:
French baguettes, red Italian tomatoes, garlic cloves, fresh basil, olive oil, shallot, salt, pepper, fresh basil

Directions:
1. Par boil tomatoes, for 1 minute; remove skin, cut in half remove seeds if possible.
2.  Chop the tomatoes fine; put in bowl with garlic, 1 tablespoon oil, vinegar.  Mix well.
3.  Add 1/3rd cup chopped basil, garli, salt  and pepper.
4.  Slice the baguette on a diagonal 1/2 inch slices.  Rub garlic on the slices.
5.  Drizzle oil on one side and use pastry brush to spread.
6.   Place baguettes on baking sheet., oil side down; toast in upper rack of oven for about 5 minutes or until golden brown.
7.  To serve, align the bread on the serving platter, oil side down.  Place tomato mixture on each piece of bread.  You may add additional minced basil/oil mixture on top.  Serve.
Variations:  Add mozzarella cheese, peppers etc.
Homemade Pickled Veggies


Ingredients:
garlic cloves, mustard seeds, black peppercorns, fresh rosemary, sugar, white vinegar, water

Directions:
For the pickled vegetables:
Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice and water and set aside. Place the vegetables in the boiling water and let cook until vibrant in color, but still firm, about 1 minute. Transfer the vegetables to a prepared ice bath, let sit until cool and drain. Transfer the blanched vegetables to a clean jar* (or jars] with the garlic. Top with spices and herbs, and set aside.
For the marinade:
Combine the sugar, vinegar and water in a large saucepan over medium-high heat. Cook until the mixture comes to just under a boil. Pour the mixture directly over the vegetables and seasonings. Allow to cool to room temperature, cap, and refrigerate. Store refrigerated for at least 48 hours and for up to 1 month.
*Sterilizing Jars:
Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
Tips:
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
Ila's Cold Chicken and Pasta Caesar Salad


Ingredients:
chicken breasts, salt, pepper, bow tie pasta, pasta, broccoli, carrots, soy sauce, peanuts

Directions:
Cook chicken along with salt, pepper and garlic salt in sauce pan till browned. Steam broccoli, mushrooms and carrots until slightly tender.
Mix the chicken, veggies, Caesar salad dressing and soy sauce to taste. Top with chopped peanuts - as many as you desire and serve cold.
Coca-Cola Rice


Ingredients:
long-grain white rice, salt, raisins

Directions:
Heat the oil in a large pot over medium-high heat for 1 minute. Add the rice and cook until it is opaque, about 2 minutes, stirring often.
Add the salt to the cola and stir until dissolved (the salt helps to release some of the carbonation] and then add it to the rice. Bring to a boil, then reduce the heat to medium- low, cooking until the liquid has almost completely evaporated, about 15 minutes. Stir in the raisins and the almonds and reduce the heat to the lowest setting. Cover and cook until the rice is tender, about 25 minutes. Uncover, fluff with a fork and serve.