xiaoxl/recipe_data huggingface dataset:
Chocolate Pistachio Cherries


Ingredients:
fresh cherries, white chocolate, pistachio nuts

Directions:
Line a baking tray with non-stick baking paper.
Chop chocolate to bite size pieces.
Place in to a heat-proof bowl over a saucepan of simmering water (don't let the bowl touch the water].
Stir until melted.
OR.
In a microwave safe bowl, microwave on medium for 1 minute bursts, stirring every minute until melted.
Place finely chopped nuts in a bowl.
Holding the cherries by their stalk, dip into the chocolate and then into the pistachios.
Place onto the prepared trays.
Allow to set at room temperature.
Serve.
Easy Chicken Nachos


Ingredients:
tortilla chips, colby-monterey jack cheese

Directions:
Spread tortilla chips on baking sheet., Top chips with chicken., Sprinkle with taco seasoning, then with cheese., Bake in 375 degree oven 10 minutes or until cheese is melted., Serve with your favorite toppings.
Dessert Egg Rolls


Ingredients:
"powdered sugar"

Directions:
Take 2 Tablespoons of filler and put into the middle of one eggroll wrapper.
Fold the 2 sides over, the bring the ends up sealing the ends by pressing a fork along the end seams.
Carefully place into hot oil and deep fry until golden brown.
Drain on paper towel and sprinkle with icing sugar.
Applesauce Filbert Silver Dollar Pancakes


Ingredients:
self rising flour, baking soda, sugar, vanilla, eggs, buttermilk, applesauce, butter, hazelnuts

Directions:
Mix flour, baking soda, sguar, vanilla, eggs, buttermilk, applesauce, melted butter and ground hazelnuts all together.
Cook silver-dollar-size pancakes on a well greased (Pam] pan on lower heat.
Banana Cake V
Category: desserts
By Cristin

Very moist cake; great as a snack! Use bananas that are starting to turn black.

Ingredients:
1 ¼ cups white sugar
½ cup butter
2  eggs, beaten
1 teaspoon baking soda
¼ cup sour cream
1 cup mashed bananas
1 ½ cups cake flour
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. In a large bowl, cream butter and sugar until light. Add eggs and beat well. Dissolve soda in the sour cream and add it to the butter mixture. Beat well. Add the mashed bananas and mix in. Add cake flour and mix well. Stir in vanilla extract. Pour batter into a 9x9 inch pan and bake at 350 degrees F (175 degrees C) for 45 minutes or until done.

Yields: 1 - 9x9 inch square pan

Calories: 253.1
Fat: 9.7 g
Saturated fat: 5.8 g
Carbohydrates: 39.4 g
Sugars: 23.3 g
Dietary fiber: 0.8 g
Protein: 3 g
Cholesterol: 53.4 mg
Sodium: 174.1 mg
Chicken, Spinach, Sun-Dried Tomato, and Feta Pizza


Ingredients:
chicken breast, extra virgin olive oil, garlic cloves, spinach, water, sun-dried tomatoes, feta cheese, mozzarella cheese

Directions:
Preheat oven to 425., Heat olive oil in large skillet on medium to medium-high heat., When oil is hot, add chicken and garlic., Cook until chicken is done and set aside., In another skillet, add water and spinach., Cover skillet at medium heat and wait for spinach to wilt., Remove spinach and drain., Spoon pizza sauce onto crust and spread to desired thickness., Cut tomatoes into small pieces., Distribute chicken evenly on crust., Cover chicken and crust with mozzarella cheese., Add spinach, tomatoes, and feta cheese., Bake for 18 minutes or until crisp.
Pumpkin Creamy Pie


Ingredients:
granulated sugar, ground cinnamon, heavy whipping cream, instant butterscotch pudding mix, ground cinnamon, ground ginger, ground nutmeg, solid pack pumpkin

Directions:
Preheat oven to 425°F.
Prick bottom and sides of unbaked pie shell; brush the bottom with beaten egg white.
In small bowl, combine sugar and  cinnamon; sprinkle into bottom of shell.
Line the shell with heavy duty foil and  fill it with pie weights or un-baked beans.
Bake 9 minutes, then remove foil and  weights, before baking another 10 minutes until golden brown. Cool completely.
In small bowl, beat whipping cream until stiff. Measure out 1 1/3 cups and  reserve the rest to use as a final topping.
In large bowl, combine pudding mix, 1 1/2 tsp cinnamon, ginger, nutmeg, milk and  pumpkin; mix well.
Fold the 1 1/3 cups of the whipped cream into the pumpkin mixture.
Pour into cooled, baked crust and  top with reserved whipped cream.
Refrigerate until firm.
Vegan Ranch Dressing


Ingredients:
vegan mayonnaise, garlic powder, onion powder, salt, pepper, cayenne pepper, parsley, soymilk

Directions:
"Whisk all ingredients together, and chill."
Strawberry Goat Cheese Bruschetta
Category: appetizers-and-snacks
By Chef John

The way the tangy, slightly salty goat cheese works with the syrupy, balsamic-coated strawberries and crispy, charred bread is a thing of beauty.

Ingredients:
½ cup balsamic vinegar
12 slices Italian bread
1 tablespoon olive oil
1 pound strawberries, washed and diced
2 teaspoons fresh thyme leaves, plus more for serving
1 cup goat cheese, room temperature
salt and freshly ground pepper to taste

Directions:
Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature. Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil. Combine strawberries and thyme in a small bowl and set aside. Grill bread on the preheated grill until browned, about 3 minutes per side. Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 12 slices

Calories: 303.4
Fat: 15.2 g
Saturated fat: 8.5 g
Carbohydrates: 29.9 g
Sugars: 7.9 g
Dietary fiber: 2.6 g
Protein: 12.3 g
Cholesterol: 29.9 mg
Sodium: 460.1 mg
Spicy Thai Pasta Salad
Category: uncategorized
By lutzflcat

This robust salad is delicious on its own, but easily can be turned into a main course by adding a protein such as shrimp, chicken, or tofu.

Ingredients:
3 tablespoons sesame oil
1 tablespoon vegetable oil
1 tablespoon low-sodium soy sauce
1 tablespoon balsamic vinegar
1 tablespoon fish sauce
1 tablespoon chili-garlic sauce
1 tablespoon fresh lime juice
1 ½ teaspoons seasoned rice vinegar
¼ teaspoon white sugar
½ (16 ounce) package farfalle (bow-tie) pasta
½ cup frozen peas, thawed
¼ cup shredded carrots
¼ cup thinly sliced red bell pepper
3 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons dry-roasted peanuts
½ teaspoon crushed red pepper flakes, or to taste
4 wedges lime

Directions:
Whisk sesame oil, vegetable oil, soy sauce, balsamic vinegar, fish sauce, chili-garlic sauce, lime juice, rice vinegar, and sugar for dressing together in a small bowl until well combined. Set aside. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta, rinse with cold water, and return to the pot. Drizzle dressing over the pasta, stir gently to combine. Add peas, carrots, bell pepper, green onions, cilantro, peanuts, and red pepper flakes; stir until well combined. Serve at room temperature with lime wedges, or chill in the refrigerator for about 1 hour or longer.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 381.5
Fat: 17.4 g
Saturated fat: 2.6 g
Carbohydrates: 48.6 g
Sugars: 5 g
Dietary fiber: 4 g
Protein: 10.3 g
Sodium: 598.1 mg
Jambalaya Shrimp


Ingredients:
flour, ham, shrimp, tomatoes, onion, fresh thyme, garlic clove, green bell pepper, parsley, salt, pepper, paprika, Worcestershire sauce, chili pepper, water, rice

Directions:
Melt fat and add flour, stirring until smooth and golden.
Add chopped ham, shrimp and tomatoes and cook for three minutes.
Add onion, seasonings and water.
Simmer for ten minutes.
Add rice and boil until tender, about 30 minutes.
The mixture should not be stirred, although it may be necessary to lift it from the bottom of the kettle from time to time in order to keep rice from scorching.
Keep covered during cooking.
Overnight Slow Cooker Oatmeal
Category: breakfast-and-brunch
By holly

Just throw this in the slow cooker crock pot the night before and have a delicious breakfast waiting for you in the morning. It reheats well, too!

Ingredients:
2 ½ cups water
2 cups almond milk
1 cup applesauce  (Optional)
1 cup steel-cut oats
1 cup dried cherries, or more to taste
3 tablespoons brown sugar  (Optional)
1 teaspoon vanilla
1 teaspoon ground cinnamon

Directions:
Stir water, almond milk, applesauce, steel-cut oats, dried cherries, brown sugar, vanilla, and cinnamon together in a slow cooker. Cook on Low for 8 hours to overnight.

Prep time: 5 mins
Cook time: 8 hrs
Total time: 8 hrs 5 mins
Yields: 4 servings

Calories: 371.4
Fat: 3.9 g
Saturated fat: 0.5 g
Carbohydrates: 74.7 g
Sugars: 37.9 g
Dietary fiber: 8.6 g
Protein: 7.7 g
Sodium: 93.6 mg
Garlic Aioli


Ingredients:
egg, cayenne pepper, white wine vinegar, garlic cloves, salt, olive oil

Directions:
Blend egg, pepper, vinegar, garlic and salt together until pale.
With the blender motor on, add the oil in a thin stream until all has been added and the mixture is pale and creamy.
Refrigerate a few hours to let flavours intensify.
Thai Green Curry with Chicken
Category: world-cuisine
By Galen Dobbs

This is a green curry recipe I've cobbled together over the years. The vegetables aren't completely traditional, but they give the whole thing a good texture and variety. Often asked for in my household, hopefully it'll become a favorite in yours. Serve over rice.

Ingredients:
2 tablespoons peanut oil
¼ cup Thai green curry paste
3 cloves garlic, minced
1 (1/4 inch thick) slice ginger, finely grated
2  boneless, skinless chicken breasts, thinly sliced
1 (15 ounce) can baby corn pieces, drained
1 (8 ounce) can bamboo shoots, drained
2 (13.5 ounce) cans coconut milk
2 tablespoons fish sauce
2 tablespoons palm sugar
6  kaffir lime leaves
1  red bell pepper, cut into thin strips
1  orange bell pepper, cut into thin strips
¼ cup thinly sliced Thai basil, or more to taste

Directions:
Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes. While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again. Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and kaffir lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes. Remove curry from heat and stir in Thai basil.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 583.1
Fat: 57.9 g
Saturated fat: 38.4 g
Carbohydrates: 23.4 g
Sugars: 12.9 g
Dietary fiber: 11.3 g
Protein: 22.8 g
Cholesterol: 32.3 mg
Sodium: 931 mg
Pb & Fruit Pita Pockets


Ingredients:
apple, bartlett pear, raisins, chunky peanut butter, lettuce leaves

Directions:
Combine diced apples, pears and raisins with orange juice and hold for 5 minutes.
Add peanut butter and mix well.
Wash and dry lettuce or spinach leaves on absorbent paper towels.
Tear lettuce into pita size pieces.
Warm pita in toaster on lowest color setting.
Cut pita in half, and carefully open each half to make a pocket.
Line each pocket with lettuce or spinach leaves and spoon in equal portions of fruit and peanut butter mixture.
Serve and enjoy.
Serves 4 - snack or 2 meal portions.
Stuffed Jalapenos


Ingredients:
cheddar cheese, light cream cheese, salsa, fresh parsley, butter

Directions:
Preheat oven to  375 degrees.
Cut Jalapenos in half lengthwise .
Scrape out all of the seeds and veins and discard .  (This is the  HOT part of the pepper].
In a medium bowl, blend cheeses,salsa and 1/4 cup breadcrumbs with a fork.
Fill Jalapenos  evenly .    Place on a baking dish.
In a small bowl, blend remaining 1/2 cup breadcrumbs, parsley and butter.
Distribute evenly over filled peppers.
Sprinkle with salt
Bake until golden and crisp  -   about  20 minutes.
Butterflake Herb Loaf from KAF


Ingredients:
milk, butter, sugar, salt, eggs, instant yeast, active dry yeast, unbleached all-purpose flour, potato flour, unsalted butter, salt, onions, chives, garlic clove, caraway seeds, fennel seed, dried basil, dried oregano, cayenne pepper

Directions:
Dough:
Combine the milk, butter, sugar, and salt in a microwave-safe measuring cup or bowl; or in a saucepan. Heat, stirring, until the butter melts. Let the mixture cool to lukewarm, no warmer than 110°F if you have a thermometer. If you don’t have a thermometer, the liquid should be cool enough that you can hold your finger in it comfortably.
Transfer the milk mixture to a mixing bowl, and add the eggs, yeast, 4 cups of the flour, and the potato flour and mix to form a shaggy dough.
Use your hands, a stand mixer, or your bread machine set on the dough cycle to knead the dough until it’s smooth. The dough will remain somewhat sticky, but should definitely form a ball. During the summer, or in a warm/humid climate, you’ll probably find that you need to add the remaining 1/4 cup flour.
Place the dough in a greased bowl, cover, and let it rise for about 90 minutes, until it’s puffy though not necessarily doubled in bulk.
While Dough is Rising:
Mix Filling ingredients together and set aside.
NOTE:  Alter the filling to taste by substituting your favorite dried or fresh herbs for those listed above.
Assemble Loaves:
After the dough has risen, deflate it and divide it in half. Working with one piece at a time, place the dough on a lightly greased or lightly floured surface (your preference], and roll/pat it into a 12" circle (or square] about 1/4" thick.
Cut 3 1/2" to 4" circles with a cutter, large canning jar lid, or English muffin ring; you should have about 10 circles. (NOTE: I prefer rolling out in rectangle and cutting is squares to cut down on waste from the round cutters].
Spread about 1 teaspoon filling on each of the circles, covering half the circle.
Fold the circles in half. (or squares in my case].
Place all 10 folded circles, folded side down, in a lightly greased 8 1/2" x 4 1/2" loaf pan.
Repeat with the remaining half of the dough, filling another 8 1/2" x 4 1/2" loaf pan.
Cover the pan(s] with greased plastic wrap and let the dough rise until you can see that it’s expanded slightly; this can take up to 90 minutes, depending on the warmth (or lack thereof] of your kitchen.
Toward the end of the rising time, preheat the oven to 350°F.
Bake:
Uncover the loaves, and bake them for 25 to 30 minutes. Bread baked in a ceramic pan will take 5 to 7 minutes longer to bake than in a metal one. Tent the loaves with foil if they look like they’re browning too quickly.
Remove the bread from the oven. Brush it with additional melted butter,.
Turn the bread out of the pan, and serve it warm, pulling off individual pieces.
Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage.
Easiest Spicy Cod
Category: seafood
By sal

Anyone can whip up this quick and easy baked cod recipe. Serve over warm rice.

Ingredients:
1 ½ pounds cod fillets
2 cups salsa
2 tablespoons chopped fresh parsley
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Rinse and dry cod fillets. Place fillets in a lightly greased casserole dish. Pour salsa over fish. Sprinkle with parsley, salt and pepper. Bake in preheated oven for 30 minutes. Serve warm over rice.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 171.9
Fat: 1.3 g
Saturated fat: 0.2 g
Carbohydrates: 8.2 g
Sugars: 4 g
Dietary fiber: 2.1 g
Protein: 31.8 g
Cholesterol: 61.5 mg
Sodium: 884.3 mg
Fennel and Celery Salad


Ingredients:
fennel bulbs, celery ribs, extra virgin olive oil, fresh lemon juice, salt, black pepper, parmesan cheese

Directions:
Cut fennel bulbs in quarters lengthwise, discarding outer layer if it is exceedingly tough. Use a mandoline to slice quarters thinly; slice celery equally thin.
Put sliced fennel and celery into a large bowl and drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine. Top with lots of freshly shaved Parmesan and chopped fennel fronds if you like.
Gluten-Free Berry Crisp


Ingredients:
strawberries, blackberries, blueberries, raspberries, granulated sugar, cornstarch, ground cinnamon, rolled oats, brown sugar, unsalted butter, kosher salt

Directions:
Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Coat a 9-by-13-inch baking dish with cooking spray.
In a large bowl add the strawberries, blackberries, blueberries, raspberries, granulated sugar, cornstarch and cinnamon. Mix until the berries are evenly coated, and then pour into the prepared baking dish.
Combine the oats, flour, brown sugar, butter and salt in a medium bowl. Work the mixture with a pastry cutter or your hands until it resembles coarse meal. Spread the topping evenly over the berries, then bake until the topping is golden brown and the filling bubbles up at the sides, 45 minutes.
Cool for 10 minutes before serving.
Whole Grain Pumpkin-Banana Bread


Ingredients:
butter, brown sugar, honey, eggs, pumpkin puree, vanilla extract, whole wheat flour, baking powder, baking soda, salt, ground cinnamon, pecans, demerara sugar

Directions:
Preheat the oven to 350°F Lightly grease an 8 1/2" x 4 1/2" loaf pan.
In a large bowl, beat together the butter, sugar, honey, eggs, pumpkin, banana, orange juice or water. and vanilla.
Add the flour, baking powder, baking soda, salt, and cinnamon, stirring to combine.
Mix in the nuts, if you're using them.
Spoon the batter into the prepared pan. Sprinkle the top of the loaf with Demerara sugar, if desired. Allow the batter to rest for 15 minutes, uncovered.
Bake the bread for 55 to 70 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2" into the top of the loaf doesn't encounter any totally unbaked batter.
Remove the bread from the oven, and cool it on a rack. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.
Stroopwafels with Treacle
Category: world-cuisine
By Magda

We all love stroopwafels with a cup of coffee or tea - it's a favorite Dutch treat. Try making them at home with this recipe!

Ingredients:
4 cups all-purpose flour
1 cup butter, melted
¾ cup white sugar
¼ cup lukewarm milk
1  egg
2 (.25 ounce) packages active dry yeast
1 cup molasses or black treacle
1 ⅓ cups soft brown sugar
¼ cup butter
1 teaspoon ground cinnamon

Directions:
Combine flour, 1 cup melted butter, white sugar, milk, egg, and yeast in a large bowl. Knead until dough is smooth and elastic. Cover loosely with plastic wrap and let rise, about 45 minutes. Heat treacle, brown sugar, 1/4 cup butter, and cinnamon in a small saucepan over medium heat until melted together, 3 to 5 minutes. Mix well until filling is smooth. Preheat a shallow waffle iron according to manufacturer's instructions. Knead dough briefly and divide it into balls about 1 1/2 inches in diameter, or as needed to fit your waffle iron. Bake 1 ball of dough the preheated iron until golden brown and iron stops steaming, 30 seconds to 1 minute. Remove with a cake spatula. Press down with a round cutter to trim edges for a perfect circle. Carefully slice horizontally into 2 rounds while still hot. Spread 1 to 2 tablespoons of the filling on each round and sandwich together. Repeat with remaining dough.

Prep time: 45 mins
Cook time: 1 min
Total time: 1 hr 31 mins
Yields: 1 dozen

Calories: 522.5
Fat: 20.2 g
Saturated fat: 12.4 g
Carbohydrates: 81.4 g
Sugars: 43.7 g
Dietary fiber: 1.5 g
Protein: 5.7 g
Cholesterol: 66.7 mg
Sodium: 160.2 mg
Chicken With Cream Sauce and Sun-Dried Tomatoes


Ingredients:
spinach fettuccine, boneless skinless chicken breast, leek, garlic cloves, sun-dried tomato packed in oil, cooked ham, oregano, chicken broth, cornstarch, half-and-half

Directions:
Cut uncooked chicken into thin strips.  Drain Tomatoes.  Cook fettuccine and keep warm.
In a large skillet, heat oil over medium-high heat.  Add chicken, leeks, and garlic.  Cook/stir 4-5 minutes or until chicken is no longer pink.
Add tomatoes, ham, oregano, and broth.  Bring to a boil.  Reduce heat, cover, and simmer 5 minutes.
In a small bowl, stir cornstarch into half-and-half until dissolved.  Gradually stir into chicken mixture.  Cook/stir over medium-high heat until sauce boils and thickens.  Be sure to stir constantly.
Serve over hot cooked pasta.
Chana Masala (Savory Indian Chick Peas)
Category: world-cuisine
By latinmama

Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!

Ingredients:
1  onion, chopped
1  tomato, chopped
1 (1 inch) piece fresh ginger, peeled and chopped
4 cloves garlic, chopped, or more to taste
1  green chile pepper, seeded and chopped  (Optional)
3 tablespoons olive oil
2  bay leaves, or more to taste
1 teaspoon chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
½ teaspoon turmeric powder
1 pinch salt to taste
water as needed
1 (15 ounce) can chickpeas
1 teaspoon fresh cilantro leaves, for garnish, or more to taste

Directions:
Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste. Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes. Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

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

Calories: 413.4
Fat: 22.8 g
Saturated fat: 3.1 g
Carbohydrates: 46.2 g
Sugars: 5.3 g
Dietary fiber: 9.9 g
Protein: 9.4 g
Sodium: 524.9 mg
Gingerbread


Ingredients:
sugar, shortening, eggs, salt, sorghum, ginger, cinnamon, clove, vanilla, baking soda, flour

Directions:
Cream sugar and lard; add eggs.
Add spices and vanilla.
Dissolve baking soda in coffee.
Add flour, then coffee mixture.
Bake at 350 degrees Fahrenheit for 40 minutes or until cake tests done.
NOTE: Watch this. It scorches easily. That's what it says guys, and if they said that 50 years ago it's probably gospel.