xiaoxl/recipe_data huggingface dataset:
Simple Nashville Hot Chicken Biscuits
Category: meat-and-poultry
By thedailygourmet

This is my rendition of Nashville hot chicken, served as a sandwich with biscuits. To save time, I've used refrigerator biscuits. I'm not a fan of spicy hot, but this still packs some heat!

Ingredients:
1 (16 ounce) can 8-count jumbo refrigerator biscuits
½ cup buttermilk
1  egg
2 tablespoons sriracha sauce
1 teaspoon salt
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
½ cup all-purpose flour
2 tablespoons chicken and pork rub (such as Adkins®)
1 pound skinless, boneless chicken breasts, thinly sliced into 8 pieces
½ cup cooking oil
1 tablespoon butter
2 tablespoons sriracha sauce
1 tablespoon agave nectar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet. Bake in the preheated oven until golden brown, 13 to 17 minutes. Set aside. Mix buttermilk, egg, sriracha, salt, garlic powder, and cayenne pepper together in a shallow bowl. Mix flour and chicken and pork rub together in a separate shallow bowl. Dip chicken into buttermilk mixture then dredge in flour mixture; shake off excess. Heat oil and butter in a cast iron skillet over medium heat. Fry coated chicken in the hot skillet until golden and cooked through, about 3 minutes per side. Mix sriracha and agave nectar together in a bowl; adjust heat level to suit your preference. Slice biscuits in half and place 1 piece of chicken on each bottom half. Place about 1 tablespoon sauce on each piece of chicken and top with the remaining biscuit halves.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 biscuits

Calories: 434.1
Fat: 24.9 g
Saturated fat: 5.7 g
Carbohydrates: 34.6 g
Sugars: 6.9 g
Dietary fiber: 1.1 g
Protein: 17.6 g
Cholesterol: 57.7 mg
Sodium: 1918.2 mg
Dog Cookies


Ingredients:
powdered milk, water

Directions:
Preheat oven to 350*.
In a large mixing bowl add powdered milk, spelt flour, and jars of baby food.
Place a 1/2 tablespoon of hot water in each baby food jar, Replace lids and shake well. Pour water from baby food jars into mixing bowl.
Knead ingredients for 3-5 minutes turn out onto lightly floured surface or waxed paper and roll out. Roll to about a 1/4 inch thick and cut with bone shaped cookie cutter.
Place on a cookie sheet. Gather scrapes and roll out and cut again until all dough is used.
Bake for 15 minutes. Turn bones over bake for 15 minutes longer.
For a softer cookie texture remove from oven and cool on a rack. For a harder biscuit texture leave in oven to cool after oven is turned off.
Afghani Kabli Pulao
Category: everyday-cooking
By chanty475

This is a delicious kabli pulao made in a pressure cooker. The rice gets infused with flavor and has the perfect texture. This is a must-try! You can also prepare this on your stove top.

Ingredients:
2 cups sella basmati rice
5  cardamom pods, divided
1  onion, peeled and halved
1 whole head garlic, loose skins removed
5  whole cloves, divided
2 teaspoons ground black pepper, divided
2 teaspoons cumin seed, divided
1 teaspoon salt
1 teaspoon white sugar
1  cinnamon stick
1 teaspoon paprika
1 teaspoon coriander seeds
3 ½ cups water
1 tablespoon canola oil
1  onion, chopped
1 cup carrots, chopped into matchstick pieces
3 cloves garlic
½ cup raisins
½ cup slivered almonds

Directions:
Soak the rice in cool water for 5 minutes. Rinse until water runs clear. Place 4 cardamom pods on a cutting board and lightly crush using the flat side of a knife; transfer to a pressure cooker. Add halved onion, garlic head, 4 cloves, 1 teaspoon black pepper, 1 teaspoon cumin seed, salt, sugar, cinnamon stick, paprika, and coriander seeds. Pour in water to cover. Seal pressure cooker lid and turn heat to high. Cook until pressure cooker whistles once, about 5 minutes. Reduce heat to medium. Wait for 2 more whistles, about 20 minutes. Remove from heat and allow pressure to release naturally, about 10 minutes. Strain broth into a bowl. Clean out the pressure cooker and heat it over medium heat. Add oil and chopped onion; cook and stir until softened and browned, about 7 to 10 minutes. Add carrots; cook until soft, about 3 minutes more. Add raisins, almonds, and strained rice. Add remaining 1 teaspoon black pepper, remaining 1 teaspoon cumin seed, and remaining clove. Crush remaining cardamom seed to a powder and add to the pressure cooker. Mix to combine; pour in enough broth to cover the rice. Increase heat to high and seal the pressure cooker. Cook until the first whistle, 5 to 7 minutes. Reduce heat to medium. Cook for 5 minutes and remove from heat. Let rest for 7 minutes; release the pressure naturally, about 10 minutes. Transfer cooked rice to a serving dish immediately to prevent overcooking.

Prep time: 25 mins
Cook time: 42 mins
Total time: 1 hr 39 mins
Yields: 6 servings

Calories: 378.3
Fat: 8.2 g
Saturated fat: 0.8 g
Carbohydrates: 70.7 g
Sugars: 10.1 g
Dietary fiber: 3.9 g
Protein: 8.5 g
Sodium: 401.5 mg
Birthday Cake for Your Cat
Category: everyday-cooking
By Nate Bartlett

This is a fun recipe for a tuna fish birthday cake you can make for your favorite cat!

Ingredients:
cooking spray
1 (6 ounce) can tuna, drained
2 tablespoons all-purpose flour
1  egg white
⅛ teaspoon shredded mild Cheddar cheese
4  peeled, cooked shrimp

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray 2 muffin tin cups with cooking spray. Combine tuna, flour, egg white, and Cheddar cheese in a bowl. Fill prepared muffin cups equally with mixture. Bake in the preheated oven for 15 minutes. Cool in the tin for 5 minutes. Invert onto a wire rack to cool completely. Garnish cakes with shrimp.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 145
Fat: 1 g
Saturated fat: 0.3 g
Carbohydrates: 6.1 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 26.2 g
Cholesterol: 45 mg
Sodium: 96 mg
Braised Goat Crepe With Ragout


Ingredients:
all-purpose flour, eggs, milk, water, salt, butter, red wine, salt, sugar, rosemary, parsley, garlic, canned tomatoes, corn, mushroom, oregano, garlic, water, butter

Directions:
TO MAKE THE CREPES:
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
TO BRAISE THE GOAT:
Place all ingredients in roasting pan. Make sure meat is fully covered. If stock and wine do not cover, use water to top off. Cover roasting pan with tin foil or lid.
Braise for 3 hours at 300 degrees or until tender. When meat is done, take out of oven and let set at room temperature for 20 minutes. With a slotted spoon remove meat to serving dish and then pour some of the braising liquid over the top.
TO MAKE THE RAGOUT:
In a large soup pot with a heavy bottom, slowly cook onions and butter. Onion should appear almost translucent when done. Then add rest of ingredients. Continue to stir.
Cook for 1 hour on med-low heat.
Dijon Sirloin Tips


Ingredients:
sirloin tip steaks, butter, margarine, fresh mushrooms, garlic, beef broth, white wine vinegar, soy sauce, Dijon mustard, cornstarch

Directions:
In a large skillet, brown the meat in butter and oil; transfer to an ungreased 2-quart baking dish.
In the same skillet, saute mushrooms and garlic until tender, about 3 minutes.
Pour over meat.
Cover and bake at 300 degrees for 1 1/2-2 hours or until meat is tender.
In a skillet, combine the broth, vinegar, and soy sauce; bring to a boil.
Boil for 2 minutes; set aside.
Combine mustard, cornstarch, and cream; stir into broth mixture.
Bring to a boil; boil for 2 minutes, stirring constantly.
Drain juices from baking dish into broth mixture.
Cook over medium heat, stirring constantly until thickened and bubbly.
Add beef mixture.
Serve over noodles.
Chef John's Corn Tortillas
Category: bread
By Chef John

Here's my technique for making excellent corn tortillas every time! It takes some practice to master, but even the lousiest homemade corn tortilla is better than those cardboard store-bought ones. Make sure to let the dough rest so that it puffs up nicely while cooking.

Ingredients:
1 cup masa harina, or as needed
½ teaspoon kosher salt
¾ cup hot tap water, about 130 degrees F (55 degrees C)

Directions:
Add   to a large bowl. Sprinkle in salt and add hot tap water. Stir mixture with your fingers until dough starts to pull together. Knead for a few minutes to smooth it out until texture resembles modeling clay or putty. Add more water if dough is too dry and more flour if too wet. Place a damp towel and over the dough to keep it from drying out. Let rest for 20 to 30 minutes. Cut a zip-top bag into 2 rounds the same size as your tortilla press. Place 1 round on the bottom of the press. Place a clean kitchen towel over a pie dish for holding the cooked tortillas later. Pull off a little piece of the dough, enough to roll into a 1 1/2-inch or 1-ounce ball. Remove the top round of plastic, place dough ball in the center of the bottom round, and press down lightly. Cover dough with the top piece of plastic. Fold the tortilla press over, apply pressure to the lever arm until tortilla flattens to your desired thinness. Peel off the top piece of plastic. Line up the index finger of your dominant hand with the edge of the tortilla; flip it over into your other hand. Carefully peel off the plastic. Gently slide tortilla, palm-up, into a hot, dry pan over medium- to medium-high heat. Cook first side for 30 to 45 seconds. Turn over and cook second side for 1 minute. Flip and press once or twice with a spatula until tortilla puffs up slightly. Cook for 30 seconds more. Flip one last time and cook for 5 to 10 seconds. Quickly transfer tortilla to the pie dish and fold the towel over to wrap it up. Repeat pressing and cooking the rest of the tortilla dough, stacking and wrapping as you go. Leave the stack of tortillas wrapped until soft and supple, at least 15 minutes.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr 15 mins
Yields: 10 tortillas

Calories: 41.6
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 8.7 g
Dietary fiber: 1.5 g
Protein: 1.1 g
Sodium: 97.1 mg
White Chocolate Mocha


Ingredients:
white chocolate chips, coffee

Directions:
Add milk and chocolate chips to saucepan and heat until chips are melted.
Meanwhile make coffee in espresso machine.
Pour half of milk mixture in coffee mug and fill rest of mug with coffee saving enough room for a dollop of whipped cream.
Enough for 2 mugs.
Cinnamon Sauteed Bananas


Ingredients:
bananas, sugar, cinnamon, lemon juice, unsalted butter

Directions:
Cut bananas crosswise into 1/4" slices.
Toss slices in a bowl with the sugar, cinnamon and lemon juice.
Heat saute pan over medium-high heat, add butter.
When butter is bubbly, add the bananas.
Holding the pan by the handle, toss the bananas every 10 seconds or so for 2-3 minutes until tender.
(The slices should hold their shape and be carmelized] Serve on a warm plate-- good with ice cream or angel food cake or by itself!
Chesapeake Chowder


Ingredients:
medium shrimp, fresh crabmeat, onion, garlic cloves, celery ribs, olive oil, all-purpose flour, chicken broth, dry white wine, heavy cream, fresh parsley

Directions:
Peel and devein shrimp; drain and flake crabmeat, removing any bits of shell; set seafood aside.
Saute onion, garlic, and celery in hot oil in a pan over med-high heat for 8 minutes, until tender.
Stir in flour; cook, stirring constantly, 1 minute.
Stir in broth and the next 4 ingredients; bring to a boil; cover, decrease heat, and simmer, stirring occasionally, 30 minutes, or until potatoes are tender.
Stir in shrimp, crabmeat, and heavy cream; cook over low heat 5 minutes or just until shrimp turn pink.
Garnish with parsley; serve.
Maple Walnut Biscotti With Maple Icing


Ingredients:
walnuts, granulated sugar, light brown sugar, ground cinnamon, baking powder, all-purpose flour, eggs, confectioners' sugar, maple syrup

Directions:
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line 2 large baking sheets with parchment paper.
Place walnuts in a single layer on a baking sheet and toast in the 350-degree oven for 10 minutes. Transfer to a cutting board and coarsely chop. Set aside.
In a large bowl, hand mix toasted walnuts, sugars, cinnamon, baking powder and flour.
In a small bowl, whisk eggs. Add maple extract and whisk until well blended. Add to the flour mixture. Stir a few times. Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands, until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into 4 equal pieces.
On a lightly floured surface, place one piece of dough, and using your hands, roll into a log shape that is approximately 8 inches long, 2 inches wide, and 3/4 of an inch high. If it's sticky, simply dust your palms with more flour. Repeat with remaining three pieces of dough. Place two logs per baking sheet. Brush loaves all over with 1 lightly beaten egg.
Bake for 40 minutes, rotating pans halfway through, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing. Place a loaf on a cutting board. Using a large serrated knife, cut 3/4-inch-thick slices, either straight or on the diagonal. Use a sawing motion to prevent crumbling. Each loaf should yield 9 to 11 cookies. If the cookie is crumbling, then let it cool a few more minutes. Don't let it rest too long, however, or it could become too hard to slice.
Place slices on their sides back on to the baking sheets; place in the still warm oven with the temperature off and the door closed for 30 to 60 minutes. The longer they stay in the oven, the harder they will become. Remove from oven and cool completely before storing in an airtight container, preferably a tin, which helps keep them crisp. Stored properly, biscotti will last up to a month.
To make the maple icing, mix the confectioners' sugar and maple syrup in a small bowl and whisk briskly until the icing is smooth and opaque and clings to the back of a spoon. Taste. Add more maple syrup and/or confectioners' sugar, if desired.
Dip a teaspoon into the icing and drizzle the spoon back-and-forth over the biscotti. Allow to dry completely before storing. Store biscotti in an airtight container, preferably a tin, which helps keep them crisp. Place parchment paper or waxed paper between layers of cookies to protect the icing. Stored properly, these biscotti will last up to 2 weeks. After that, the icing may begin to appear chalky.
Consider drizzling with melted chocolate, if you'd like (chocolate omitted from the ingredients above].
Fudge Cupcakes by Joanne Fluke


Ingredients:
white sugar, flour, baking powder, salt, butter, white sugar, eggs, milk

Directions:
Pre-heat oven to 350°F Position rack in the middle of oven.
Line a 12-cup muffin pan with double papers.  Since this recipe makes 18 cupcakes, you can use an additional 6-cup muffin pan lined with double papers, or you can butter and flour an 8-inch square cake pan or the equivalent.
Microwave the chocolate, raspberry syrup and 1/4 sugar in a microwave-safe bowl on high for 1 minute.  Stir.  Microwave again for another minute.  At this point, the chocolate will be almost melted, but it will maintain its shape.  Stir the mixture until smooth and let cool to lukewarm.  (You can also do this in a double boiler on the stove.].
Measure flour, mix in baking powder and salt, and set aside.
In an electric mixer (or with a VERY strong arm], beat the butter and 1 1/2 cups sugar until light and fluffy. (About 3 minutes with a mixer--an additional 2 minutes if you're doing it by hand.]  Add eggs, one at a time, beating after each addition to make sure they're thoroughly incorporated.
Add approximately a third of the flour mixture and a third of the milk.  (You don't have to be exact--adding the flour and milk in increments makes the batter smoother.]  When that's all mixed in, add another third of the flour and another third of the milk.  Thwn that's incorporated, add the remainder of the flour and the remainder of the milk.  Mix thoroughly.
Test your chocolate mixture to make sure it's cool enough to add.  (You don't want to cook the eggs!]  If it's fairly warm to the touch but not so hot you have to pull you hand away, you can add it at this point.  Stir thoroughly and you're done.
Let the batter rest for five minutes.  Then stir it again by hand and fill each cupcake paper three-quarters full.  If you decided to use the 8-inch cake pan instead of the 6-cup muffin tin, fill it with the remining batter.
Bake at 350° for 20-25 minutes.  The 8-inch cake should bake an additional 5 minutes.
Fudge Frosting -
18 cupcake, or 12 cupcakes and 1 small cake, cooled to room temperature and ready to frost.
2 cups chocolate chips (12-ounce package].
1 14-ounce can sweetened condensed milk.
If you use a double-boiler for this frosting, it's foolproof.  You can also make it in a heavy saucepan over low to medium heat on the stovetop, but you'll have to stir it constantly with a spatula to keep it from scorching.
Fill the bottom; part of the double boiler with water.  Make sure it doesn't touch the underside ot the top.
Put the chocolate chips in the top of the double-boiler, set it over the bottom, and place the double boiler on the stovetop at medium heat.  Stir occasionall ntil the chocolate chips are melted.
Stir in the can of sweetened condensed milk and cook approximately two minutes, stirring constantly, until the frosting is shiny and of spreading consistency.
Spread on cupcakes, making sure to fill in the "frosting pocked.".
Give the frosting pan to your favorite person to scrape.
These cupcakes are even better if you cool them, cover them and let ehem sit for several hours before frosting them.
Orange-Glazed Acorn Squash


Ingredients:
acorn squash, butter, sugar, salt, ground nutmeg, pepper

Directions:
Cut squash in half; discard seeds.  Place squash cut-side down in a 15-in x 10-in x 1-in baking pan; add 1/3 in of hot water.  Bake, uncovered, at 350 degrees for 30 minutes.
Meanwhile, in a saucepan, melt butter over medium heat.  Stir in the remaining ingredients.  Bring to a boil.  Reduce heat to medium-low; cook, uncovered, for 30 minutes or until syrupy, stirring occasionally.
Drain water from baking pan; turn squash cut side up.  Pour about 2 T. orange glaze into each squash half.  bake 25-30 minutes longer or until squash is tender.
Microwave Chocolate Chip Bars


Ingredients:
butter, margarine, brown sugar, egg, milk, vanilla extract, flour, baking powder, salt, walnuts

Directions:
In a mixing bowl, cream butter and brown sugar.
Add egg, milk and vanilla; mix well.
Combine flour, baking powder and salt; add to creamed mixture.
Stir in 1/2 cup chocolate chips and walnuts (if using].
Spread into greased 8-inch square microwave-safe dish.
Sprinkle with remaining chocolate chips.
Microwave, uncovered, on high for 5 minutes or until bars test done, rotating a quarter turn each minute.
Cool before cutting.
Red Sangria


Ingredients:
red wine, dark rum, orange, lemon, ginger ale

Directions:
"In a pitcher, mix all ingredients except ginger ale and ice.  Let cool 1 hour in the fridge.  Add ginger ale and ice when ready to serve."
Normandy Potatoes


Ingredients:
russet potato, salt, bacon drippings, onion, bacon, garlic clove

Directions:
Peel potatoes.
Cut into approximately 1/2 inch dice.
Rinse to get most of the starch out.
Place in cold water.
Par boil (just until water comes to a boil].
Drain potatoes in a colander.
Meanwhile, place bacon in frying pan.
Fry bacon, until crisp. Remove bacon from pan.
Drain Bacon.
Place onion with bacon drippings and garlic clove in fry pan over low heat.
Sweat onion and garlic for approximately 5 minutes.
Add drained potato(es] to fry pan.
Fry for approximately 20 minutes or until potato cubes become brown and crusty.  Seasoning half way through with salt and crumbled bacon.
Serve with flavored salt (the type you used to cook with].
Pork Shumai Soup


Ingredients:
water, bok choy, medium firm tofu, bouillon, bonito flakes, Kikkoman soy sauce, black pepper, sea salt

Directions:
Bring water to boil., Add seasonings., Add shumai and tofu. Bring to boil again., Lower heat and simmer for 20-30 minutes., Add vegetable. Continue simmering until vegetables are just tender., Enjoy :].
Gourmet Steak Sandwich W/ Chips


Ingredients:
cos lettuce, olive oil, red onion, honey, sun-dried tomato, sour cream, basil, lemon juice, potatoes, mayonnaise, sweet paprika, garlic, lemon juice

Directions:
Preheat oven to 200°c.
Cut potatoes into sticks. Place in a plastic freezer bag with the moroccan seasoning and shake until coated. Spread out in a single layer on a baking tray and cook in oven for 20 minutes, turning once.
While chips are cooking, mix sour cream, lemon juice and basil in a small bowl. Set aside.
In a seperate bowl, mix mayonnaise, paprika, garlic and lemon juice. Set aside.
Heat some olive oil in pan. Add onions, honey and balsamic vinegar and cook until caramelised. While onions are cooking, grill steak until just cooked through.
Place minute steak, onion, a few slices of semi-dried tomato, a spoonful of the sour cream mixture and the cos lettuce between two halves of the turkish bread.
Serve with some chips and a dollop of the seasoned mayonaisse!
Banana Chocolate Chip Cake


Ingredients:
butter, margarine, sugar, eggs, vanilla, bananas, baking soda, plain yogurt, sour cream, baking powder, flour, chocolate chips, pecans

Directions:
Process butter, sugar, eggs and vanilla for 2 minutes, scraping down bowl once or twice.
While machine is running, drop chunks of bananas through the feed tube.   Process until blended ( I mash my bananas before hand].
Meanwhile, dissolve baking soda in yoghurt or sour cream.  Let is stand for l to two minutes   Yoghurt will nearly double in size, so use a 2 Celsius measuring cup.
Add to batter and process for 3 seconds.
Add flour and baking powder.
Process with 4 quick on/off turns, just until flour mixture disappears.
Add remaining ingredients.
Bake in 2 greased and floured 8 inches pans for 25-30 minutes at 350°F
(I also use waxed paper on the bottom of the pans - just cut a circle for the bottom - it makes it easier to take the cake out ] or until cake tester come out clean.
Cool for 10 minute
Remove from pan.
Cool before icing.
Butter Icing.
------------------.
1/4 cup butter.
dash of salt.
2 cups icing sugar.
2-3 tablespoons hot milk or cream.
1 teaspoons vanilla.
2/3 cup cocoa plus 4 more tablespoons butter.
Combine all ingred. and process until smooth and blended  Ice the cool cakes.
Chèvre Au Coulis De Framboises


Ingredients:
sugar, pine nuts, frozen unsweetened raspberries, maple syrup, egg, all-purpose flour, unsalted butter

Directions:
Put the bread crumbs, sugar and pine nuts into the bowl of a food processor and pulse to a coarse meal. Transfer the mixture to a pie plate and clean out the food processor bowl.
Place the thawed berries and maple syrup into the food processor bowl and purée.
Place a strainer over a bowl and force the raspberry purée through it to remove all the seeds. Set the purée aside.
Break the egg into a small bowl and beat lightly.
Place the flour on a sheet of waxed paper.
Cut or shape the goat cheese into small rounds.
Dust each round with some flour, dip in the egg and then in the breadcrumb coating. Transfer to a baking sheet and refrigerate for about 30 minutes.
Just before serving: Preheat oven to 400ºF.
Melt the butter in a microwave or skillet and drizzle on the goat rounds.
Bake in the oven for 8-10 minutes or until golden.
To serve: Divide the raspberry sauce among 4 dessert plates. Using a metal spatula, place the hot cheese rounds on top of the sauce and serve.