xiaoxl/recipe_data huggingface dataset:
Ashley's Chicken Katsu with Tonkatsu Sauce
Category: world-cuisine
By BASKETBALLGIRL

A recipe for delicious Japanese fried chicken and an accompanying Tonkatsu sauce. Serve with your choice of shredded cabbage, rice, or even mashed potatoes.

Ingredients:
½ cup Worcestershire sauce
¼ cup ketchup
2 tablespoons soy sauce
pepper to taste
2 cups vegetable oil, for deep-fat frying
½ cup all-purpose flour
½ cup panko bread crumbs
salt and pepper to taste
1  egg, beaten
2  skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1  green onion, thinly sliced

Directions:
For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside. Heat oil in deep-fryer to 350 degrees F (175 degrees C). Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs. Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 servings

Calories: 718.3
Fat: 36.8 g
Saturated fat: 6.8 g
Carbohydrates: 73.1 g
Sugars: 14.6 g
Dietary fiber: 1.6 g
Protein: 30.2 g
Cholesterol: 136.5 mg
Sodium: 2290.2 mg
Soy Chicken and Green Tea Noodle Salad


Ingredients:
chicken breast fillets, fresh ginger, Japanese soy sauce, mirin, sake, sugar, rice vinegar, lebanese cucumber, pickled ginger, green onions, black sesame seed

Directions:
Bring a large saucepan of water to the boil over high heat. Add the noodles and stir to separate. Return to the boil, then add 250ml cold water. Repeat this step three times as the water just comes to the boil. Test a piece of soba - it should be tender to the bite, cooked through but not mushy. If it's not quite done, repeat one more time. Drain and rinse under cold water until the noodles are cold. Cut into 10cm lengths using scissors. Toss with 2 teaspoons of the sesame oil.
Place the chicken in a non- metallic bowl. Combine the ginger, soy, mirin, sake and the remaining sesame oil, then pour over the chicken and turn until well coated. Cover and refrigerate for 2 hours.
Line a bamboo steamer with baking paper. Remove the chicken, reserving the marinade and place the fillets in the steamer. Place the streamer over a wok or saucepan of simmering water, making sure the base doesn't touch the water. Cover and stream for 8-10 minutes or until cooked through. Remove and allow to cool completely.
Place the reserved marinade in a small saucepan with the dashi granules, sugar, rice vinegar and 90ml water. Bring to the boil, then reduce the heat and simmer for 4-5 minutes. Remove and cool completely in the fridge.
Place the cucumber, pickled ginger, onion and noodles in a large bowl. Cut the chicken into 5 mm strips on the diagonal and add to the noodles. Pour on the dressing and toss well. Serve sprinkled with the sesame seeds.
Salty Dawg Popcorn


Ingredients:
butter, soy sauce, garlic powder, powdered ginger

Directions:
Preheat the oven to 250 degrees F.
In a small saucepan (or in the microwave], melt the butter.
Remove from heat and stir in the soy sauce, garlic powder and ginger.
Place the popped corn, chow mein noodles and pretzels in a large roasting pan.
Pour the butter mixture over the popcorn mixture and stir to coat thoroughly.
Bake the mixture uncovered for about 40 minutes, stirring periodically.
Remove pan from the oven and let cool to room temperature.
Store in an airtight container for 2 to 3 weeks.
Salmon Trilogy (Part IIl): Gravad Salmon Pasta Frittata


Ingredients:
salmon
Salmon Trilogy (Part II]: Gravad Salmon
spaghetti
green beans
olive oil
onion
eggs
low-fat milk
pepper

Directions:
Cook spaghetti al dente according to package directions. Only drain spaghetti, do not rinse.
Remove as much marinade as possible from Gravad Salmon. If very salty, rinse slightly and pat dry with paper towels.
Cut Salmon into bite-sized pieces.
Put eggs, milk and cream into a small bowl and mix. Add Salmon and pepper. Mix.
In an oven-proofed pan (10 inch in diameter and hight enough] cook onion in olive oil on medium high heat until soft, about 1 to 2 minutes. Remove from heat.
If necessary: cut Green Beans into pieces.
Add Green Beans, Spaghetti and Salmon-milk-mixture to onions and mix well. NOTE: The Frittata will not be stirred during cooking. So this mixture should have the "final look".
Cover pan with a lid or aluminium foil and cook for 25 minutes on low heat. Do not stirr. The border of the Frittata should become dry (like an omelet].
Meanwhile preheat Grill in oven (480 F, 250 C].
After cooking, remove lid from pan and put Frittata under Grill. Bake Frittata until surface is cooked and slightly brown coloured (about 5 to 10 minutes].
Take Frittata out of the oven and let set for 5 minutes.
Detach Frittata from the pan. Invert Frittata over a plate larger than the pan and let Frittata slid onto plate.
Cut Frittata in wedges and serve with a green salad.
VARIATIONS: You can also use canned Salmon or Thuna for this recipe, but you have add salt to taste. You can replace Green Beans by peas. You can use any other Pasta.
NOTE: Salmon Trilogy, Part I (Potato baked Salmon,  #127652], Part II (Gravad Salmon,  #127934].
NOTE: Cooking time for Spaghetti is not included.
Raspberry Chill


Ingredients:
lime juice, sugar, frozen raspberries, lime wedge

Directions:
Combine tequila, lime juice, sugar, raspberries and 1 cup ice in blender.  Puree.  Pour into 2 large glasses half filled with ice.
Add 1/2 to 1/2" club soda to each glass.  Stir gently.  Garnish with lime.
Grilled Fish Burgers
Category: seafood
By Totally Fit & Fabulous

Don't go to McDonald's® and get theirs! Try this grilled fish burger instead!

Ingredients:
1  serving cooking spray
4 (4 ounce) tilapia fillets
1 tablespoon lime juice
½ teaspoon lemon-pepper seasoning
¼ cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon honey
4 each hamburger buns, split
4 leaves lettuce
4 slices tomato

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate with cooking spray. Brush tilapia with lime juice and sprinkle with lemon-pepper. Cook on the preheated grill, covered, until fish flakes easily with a fork, 5 to 6 minutes. While fish is grilling, combine mayonnaise, Dijon mustard, and honey in a bowl. Spread over bottom half of buns and top with lettuce and tomato. When fish is finished, place on prepared buns and enjoy!

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 burgers

Calories: 349.5
Fat: 14.7 g
Saturated fat: 2.5 g
Carbohydrates: 25.8 g
Sugars: 2.6 g
Dietary fiber: 1.6 g
Protein: 27.1 g
Cholesterol: 46.2 mg
Sodium: 491.2 mg
Red-Hot Apple Butter Crock Pot


Ingredients:
applesauce, sugar, apple pie spice, nutmeg, cinnamon

Directions:
Combine ingredients in a crockpot., Cook on high about 12-18 hours., Sometimes it takes longer, depending on thickness of the applesauce., Cook until it turn dark brown and thickens., It can be stored in the refrigerator or canned in a water bath for 20 minute.
Strawberry Pretzel Salad
Category: desserts
By BETILDA

It is a dessert, but isn't too sweet, nor too salty. It is really pretty when you put it in a clear ovenproof dish.

Ingredients:
2 cups crushed pretzels
¾ cup butter, melted
3 tablespoons white sugar
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
2 (3 ounce) packages strawberry flavored Jell-O®
2 cups boiling water
2 (10 ounce) packages frozen strawberries

Directions:
Preheat oven to 400 degrees F (200 degrees C). Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish. Bake 8 to 10 minutes, until set.  Set aside to cool. In a large mixing bowl cream together cream cheese and 1 cup sugar.  Fold in whipped topping.  Spread mixture onto cooled crust. Dissolve gelatin in boiling water.  Stir in still frozen strawberries and allow to set briefly.  When mixture is about the consistency of egg whites, pour and spread over cream cheese layer.  Refrigerate until set.

Prep time: 35 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 1 9x13 inch baking dish

Calories: 423.5
Fat: 23.3 g
Saturated fat: 15.6 g
Carbohydrates: 52.1 g
Sugars: 38.3 g
Dietary fiber: 1.4 g
Protein: 4.5 g
Cholesterol: 51 mg
Sodium: 441.7 mg
Vegetarian Lasagne


Ingredients:
onions, garlic cloves, red lentils, chopped tomatoes, spicy tomato sauce, carrots, sweet potato, basil, spinach, bechamel sauce, cheddar cheese, parmesan cheese

Directions:
Heat the oil in a pan and fry the onions and garlic until softened a little, then add the carrots, and sweet potato (or butternut squash] and fry for a couple of minutes. Then add both tomato sauces, the lentils and herbs.
Simmer for around 15-20 minutes until the lentils are tender, adding the spinach after around 10 minutes. If required add a little water / vegetable stock for the lentils to absorb.
Once the spinach has wilted, fill your lasagne dish with alternate layers of mixture and lasagne sheets, until the dish is full. Pour on the cheese sauce and sprinkle some grated cheese in between each layer and on top to give the lasagne a golden finish.
Place in the oven at 200 C for around 30 minutes, or until golden brown and cooked through.
This is easily good enough to eat on its own, but serving with a side salad or some green veg would be especially good!
Golden Apricot Sauce


Ingredients:
rice vinegar, sugar, Splenda sugar substitute

Directions:
In a microwave-safe bowl, combine vinegar, apricots, and sugar.
Heat in a microwave oven at full power (100%] until vinegar is boiling, about 3 minutes.
Pour mixture into blender or food processor (Better yet,use a hand blender for LESS cleanup] and whirl until smooth.
Scrape into small bowl.
Serve warm or cool.
Creole Autumn Salad


Ingredients:
boneless skinless chicken breasts, sweet potatoes, apples, celery, diced tomatoes, sherry wine, salt, red leaf lettuce, pecans

Directions:
Preheat oven to 350 degrees F. Sprinkle chicken breasts on both sides with Creole seasoning.
Heat 2 tablespoons of the oil in large skillet over medium-high heat until hot. Place chicken in single layer in skillet. Cook 3 to 5 minutes on each side or until browned. Place chicken in baking dish, cover and bake 15 to 20 minutes or until done. Set skillet aside.
While the chicken bakes, pierce potatoes several times with a fork. Cook in microwave on HIGH 4 to 5 minutes or until just tender. Cool slightly; peel and dice.
Place the remaining oil, potatoes, apple, celery and undrained tomatoes in skillet used for chicken. Place over medium heat and cook 3 to 4 minutes or until celery is crisp-tender. Remove from heat; stir in vinegar, mustard and salt.
Cut each chicken breast into thin slices. For each serving, top 1 cup lettuce with about 1 cup apple-sweet potato mixture, 1 sliced chicken breast and 1 tablespoon pecans.
Brunch Apricot Casserole


Ingredients:
blueberries, brown sugar, butter

Directions:
preheat oven to 325., in a 2 quart casserole, layer 1/2 of the fruits., sprinkle with one half the Cracker crumbs and brown sugar., repeat layers and pour melted butter over top., Bake 40 minutes or until bubbly.
Memphis Rub-


Ingredients:
paprika, brown sugar, granulated sugar, salt, black pepper, cayenne pepper, dry mustard, garlic powder, onion powder

Directions:
Combineall the ingredients in a jar., Twist lid on tightly and shake to mix., Can be stored for up to six months.
Ferris Wheel Chicken Salad


Ingredients:
olive oil, limes, ground cumin, garlic cloves, salt, pepper, cilantro, cherry tomatoes, red onion, avocados

Directions:
In a jar with a tight fitting lid, combine olive oil, lime juice, cumin & garlic.  Cap jar & whirl it around, like a ferris wheel, till well mixed. Or use a more traditional method and shake till combined (the jar, I mean].
Combine cilantro, tomatoes, onion & chicken in a medium bowl.
Pour the whirled dressing over & toss to coat.
Spoon into nice, green (kind of the color of my face on a tall whirly thing] avocado halves & serve immediately.
Makes 6 single servings.
Cooks notes:  Cook time does not include getting the chicken to the shredding phase.
Chinese Cheesecake


Ingredients:
cream cheese, ricotta cheese, powdered sugar, egg, milk, raspberries, ground cinnamon, powdered sugar

Directions:
Heat 1-inch of canola oil in large saute pan, to 325 degrees F.
In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended.
Beat egg and milk together. Place 1 1/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture.
Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed.
Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes.
Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired.
Chuck's Favorite Mac and Cheese
Category: main-dish
By MRSO

Easily doubled for a potluck, cottage cheese and sour cream are the unique elements to this macaroni and cheese recipe.

Ingredients:
1 (8 ounce) package elbow macaroni
1 (8 ounce) package shredded sharp Cheddar cheese
1 (12 ounce) container small curd cottage cheese
1 (8 ounce) container sour cream
¼ cup grated Parmesan cheese
salt and pepper to taste
1 cup dry bread crumbs
¼ cup butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain. In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture. Bake 30 to 35 minutes, or until top is golden.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 6 servings

Calories: 590.8
Fat: 33.3 g
Saturated fat: 20.3 g
Carbohydrates: 45.5 g
Sugars: 2.1 g
Dietary fiber: 2.5 g
Protein: 26.8 g
Cholesterol: 87.7 mg
Sodium: 720.2 mg
Salted Caramel Brown Butter Cookies
Category: desserts
By squeeziebrb

Delicious, chewy, and full of flavor! These salted caramel cookies are sure to please the cookie, chocolate, and salt lovers!

Ingredients:
1 ½ cups unsalted butter, cut into slices
35  caramel-filled milk chocolate kisses (such as Hershey's Kisses®), unwrapped
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 ½ cups packed light brown sugar
½ cup white sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
sea salt to taste

Directions:
Heat a large, heavy-bottom skillet over medium heat. Add all of the butter at once and allow to melt, stirring continuously, until it begins to foam and turn brown in color, about 5 minutes. Continue to stir over medium heat until the foam has subsided. Remove the pan from heat and continue to stir until the butter is a medium golden brown and has a nutty aroma. Allow to cool for 10 minutes. Place unwrapped chocolate kisses in the freezer. Combine flour, baking soda, baking powder, and salt in a medium bowl. Set aside. Combine browned butter, brown sugar, and white sugar in a large mixing bowl. Beat with an electric mixer on medium speed until well combined. Add eggs and vanilla extract; mix well. Slowly incorporate flour mixture into butter mixture, mixing until well combined; do not overmix. Allow dough to chill in the refrigerator for 40 to 60 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Drop chilled dough by tablespoonfuls onto the prepared baking sheets. Bake in the preheated oven until the edges are light golden brown, 10 to 13 minutes. Allow cookies to cool on baking sheet for exactly 4 minutes. Gently press a caramel-chocolate kiss into the center of each cookie; press slightly into cookie and not just placed on top. Sprinkle a scant pinch of sea salt over the center of the cookies and allow to cool completely on a cooling rack. Refrigerate if necessary to re-harden caramel kisses.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 35 cookies

Calories: 184.8
Fat: 9.7 g
Saturated fat: 6 g
Carbohydrates: 23.2 g
Sugars: 12.1 g
Dietary fiber: 0.5 g
Protein: 1.9 g
Cholesterol: 32.6 mg
Sodium: 80.5 mg
Monte Cristo Sandwich - the Real One
Category: breakfast-and-brunch
By SEAWAKIM

This is the real Monte Cristo sandwich. It has a nice thick batter and is absolutely delicious. Enjoy hot sandwich with currant jelly or make a currant sauce with currant jelly, water and heavy cream.

Ingredients:
1 quart oil for frying, or as needed
⅔ cup water
1  egg
⅔ cup all-purpose flour
1 ¾ teaspoons baking powder
½ teaspoon salt
8 slices white bread
4 slices Swiss cheese
4 slices turkey
4 slices ham
⅛ teaspoon ground black pepper
1 tablespoon confectioners' sugar for dusting

Directions:
Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator. Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks. Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 16 mini sandwiches

Calories: 305.2
Fat: 17.9 g
Saturated fat: 4.8 g
Carbohydrates: 23.7 g
Sugars: 2.3 g
Dietary fiber: 1.1 g
Protein: 12.2 g
Cholesterol: 50 mg
Sodium: 808.2 mg
Sweet and Sour Cabbage


Ingredients:
bacon, onion, flour, vinegar, water, salt, pepper, brown sugar, red cabbage, caraway seed

Directions:
Put the bacon and onion in a covered casserole and cook in microwave oven 5 minutes.
Stir in the flour and then the vinegar and water.
Add the salt, pepper and sugar and stir. Add the cabbage and caraway seed and stir well to coat the cabbage evenly.
Cook, covered, in the microwave oven for 8 to 10 minutes, stirring several times.
Add enough water to almost cover the cabbage and cook 1 minute more to heat through.
Fruit & Tomato Salsa


Ingredients:
granny smith apples, fresh tomatoes, sweet onions, bell peppers, red bell pepper, garlic cloves, vinegar, lemon juice, honey, crushed red pepper flakes, cumin, tomato paste

Directions:
Peel, pit, and chop peaches, and mix with lime juice.
Peel, core, and chop apples. Add to peaches.
Peel and chop fresh tomatoes to measure 4 cups (or use canned diced].
Seed and dice bell peppers.
Seed & dice jalapenos.
Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar,honey, chipotle powder, and crushed red pepper. ( Do not add canned vegetables and fruit yet].
Bring mixture to boil over medium heat. Cook for 25 minutes, stirring frequently. Lower heat if necessary to avoid sticking.
Drain and add pineapple and any canned vegetables. Cook for 5 more minutes. Add tomato paste (optional]. Continue frequent stirring. Reduce heat to simmer.
Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
Place jars in canning pot. Add water to cover jars by 2 inches.
Bring canner to boil, and process for 20 minutes.
Remove jars from canner, and place on towel in a cool spot.
In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
Allow to sit without moving for about 2 days.
Label and store jars in a cool, dark place.
Chili Corn Custard (Solo)


Ingredients:
canola oil, fresh corn, frozen corn, egg, chili powder, salt, low-fat milk, nonfat milk, onions, Canadian bacon, cheddar cheese, green chili, canned shrimp

Directions:
Place oven rack in the center. Heat oven to 350 degrees.
Grease a 2 cup casserole dish with the canola oil.
Add the corn (fresh or thawed frozen] to the bottom of the dish.  If you are using one of the optional ingredients, mix with corn and add at this step.
In a small bowl beat together the egg, chili powder, salt and hot sauce.  Make sure the eggs are well blended with no streaking of whites or yolks.
If you are using non-fat milk mix in the dry milk powder checking that there are no lumps.  Beat the milk into the egg mixture.
Add in the roasted red peppers and minced onions to the custard mix. Pour custard over the corn and any additions you may have added.
Bake for 25 to 30 minutes.  Custards should be puffed but just barely set in the centers.  Remove from oven and let stand for 5 to 10 minutes.  Custard will set up during this time.
For Vegetarian do not use the ham or shrimp options.
Chicken Pot Pie With a Twist!


Ingredients:
chicken breasts, salt, pepper, olive oil, onion, celery, potatoes, carrots, milk, chicken bouillon

Directions:
Heat the oil in a pan over medium heat.
Add salt and pepper to the chicken.
Fry on medium or lower until cooked through.  You might have to reduce the heat so that the chicken will NOT brown - just cook.
While the chicken is cooking slowly, chop the onions and celery.
Add onions and celery to the same pan as the chicken
Cover the chicken and vegetables so that they become tender.
While this is cooking, chop the potatoes and carrots - cubed.
Boil potatoes and carrots until fork tender.
Add frozen peas about 5 minutes before the potatoes and carrots are done.
In a separate bowl, mix chicken soup, milk, chicken boullion and mustard -- consistency should be loose (you might have to add a bit more milk to make it a sauce].
Drain vegetables and add to a large casserole dish.
Remove chicken and chop into bit size pieces - add to casserole.
Add softened onions and celery on top of casserole.
Pour soup mixture on top of casserole.
Roll out pie dough on top of casserole.
Bake at 350 F for 35 - 45 minutes until pie dough is golden brown.
Polish Sausage and Potatoes #SP5


Ingredients:
kielbasa, sausage, cheddar cheese

Directions:
Heat 1/4 cup Italian dressing in skillet. Cook bag of Simply Potatoes according to package directions with dressing as substitute for oil, approximately 15 minutes.
Slice sausage and add to potatoes. Cook on high heat until both are browned.
Add 1/2 cup Italian dressing (more or less to preference] and cook 2-3 more minutes.
Sprinkle shredded cheddar over top and allow to melt.
Serve and enjoy!
Glazed Meatballs


Ingredients:
ground beef, eggs, jellied cranberry sauce, chili sauce, water, sauerkraut, brown sugar

Directions:
Combine ground beef, breadcrumbs, eggs and onion soup. Form into meatballs. Place meatballs into a cooking oil sprayed 13x9x2 baking pan.
In a medium size bowl mix remaining ingredients;pour mixture over meatballs.
Bake uncovered at 350 degrees Fahrenheit for 45 minutes.