xiaoxl/recipe_data huggingface dataset:
Chicken Kiev With Butter Bean Mash


Ingredients:
boneless skinless chicken breasts, unsalted butter, fresh parsley, garlic cloves, parmesan cheese, plain flour, egg, olive oil, onion, butter beans, sharp cheddar cheese, gruyere, butter, cilantro, Tabasco sauce, hot chili sauce, lemon wedge

Directions:
Using a small knife, horizontally cut a pocket into each chicken breast.
Mix together the butter, parsley, garlic and plenty of salt and pepper. Spoon the mixture into the pocket of each chicken breast.
Stir together the breadcrumbs and parmesan. Dust the chicken breasts in the seasoned flour then the beaten egg and finally, roll in the breadcrumb mixture.
Heat the vegetable oil in a large frying pan and cook the chicken for 5-6 minutes on each side until golden brown and cooked through.
To make the butter bean purée heat the olive oil in a small pan and cook the onion for 5 minutes until softened. Add the beans to the pan and cook gently for 2-3 minutes, stirring occasionally, until warmed through. Add the cheese to the pan with the butter stirring until melted.
Using a hand blender, whiz the mixture until smooth and creamy. Stir in the cilantro, if using, and add salt, pepper and Tabasco to taste.
Spoon the purée onto serving plates and top with the chicken Kiev. Serve with lemon wedges and crisp green salad.
Mai Tai


Ingredients:
rum, triple sec, lime juice, powdered sugar

Directions:
Pour all ingredients into a cocktail shaker filled with ice., Shake vigourously and strain into large glass 1/3 full with crushed ice., Garnish with cherry or a favorite fruit using a drink spear.
Bavarian Cream


Ingredients:
unflavored gelatin, water, sugar, milk, vanilla

Directions:
This gelatin-based custard must be made several hours before you plan to serve it.
It's great paired with cut-up fresh strawberries, or a mixture of fruit-- or with a rich butterscotch sauce.
INSTRUCTIONS: Preparing the gelatin: Sprinkle the gelatin over the cold water; stir to blend.
Set aside to soften for 5 minutes.
(It won't hurt to let it sit longer.] Mixing the ingredients: Put the yolks in a bowl and, using a whisk or fork, stir briskly to blend.
Slowly add the sugar and continue to stir until well mixed.
Cooking the custard: Pour the milk into a saucepan and place over medium-high heat.
Stand right by the stove and watch for tiny milk bubbles to form around the edge of the pan.
The milk should be hot, but not boiling.
It is better to underheat than to boil.
As long as the milk is hot it will work fine.
Pour the yolk/sugar mixture into the hot milk, then add the softened gelatin and stir with a large spoon or whisk to blend well.
Cook, stirring slowly, but constantly for 3 or 4 minutes.
Tilt the pan until you can see the bottom.
If there is a thin coat of custard on the bottom that doesn't flow as readily as the rest, it's ready.
Remove from heat.
Do not let the custard boil; it will be fine if you remove it too soon rather that too late.
Stir in the vanilla.
Pour the custard into a bowl and refrigerate for 30 minutes, or just long enough for it to begin to gel.
It should be thick but pourable.
This last step is the secret of a fabulous Bavarian Cream: Beat the cream only until it holds soft peaks.
If the cream is too stiff, the dessert will be too firm.
Fold the whipped cream into the custard.
Spoon into a 2-quart mold or bowl, cover with plastic wrap or a lid and refrigerate several hours, to allow the dessert to gel.
If the Bavarian Cream is in a mold, turn it out onto a plate before serving.
Otherwise, spoon into dessert bowls.
Acadia's Salmon Mushroom Stir Fry


Ingredients:
salmon, butter, celery, salt, garlic, cremini mushroom, soy sauce, Worcestershire sauce, honey

Directions:
Chop onion into 1/8" pieces (approximately].
In wok, add cooking oil and butter on medium heat.
When the oil starts to bubble around the edges, add celery and onions. Sprinkle with salt.
Add garlic.
Saute until onions are translucent.
Add Mushrooms and saute until tender (stir often] about 20 minutes.
Remove mushroom mixture from wok and set aside.
Cut raw salmon into 3/4" chunks; set aside.
Add sesame oil, soy sauce, Worcestershire and honey to wok mixing well for about 5 minutes on medium low heat.
Add salmon chunks and saute in sesame oil mixture until salmon is medium rare for about 5 minutes stirring frequently (or longer for medium/ well done].
Reduce heat to low.
Add mushroom mixture and stir to coat fish and mushrooms with sesame oil mixture and cook until mushrooms are hot - 5 more minutes.
Serve and enjoy.
Omani Coffee


Ingredients:
water, coffee, ground cardamom, whole cloves

Directions:
Preparing the Beans:   Roast the ground beans in a thick skillet or pan over medium to medium-high heat, stirring constantly, until they are a dark brown all over.
Making the coffee:
To boiling water, add the cardamom and ground coffee. Bring to boil again and then reduce the heat. Continue boiling for 3-4 minutes.
Remove from the stove and cover the pot. Allow to sit for another 3-4 minutes.
Put the whole cloves in the coffee thermos.
Strain the hot coffee into the coffee thermos. Allow to sit for ten minutes before serving. Avoid shaking the thermos, as some coffee grains and the cloves will settle to the bottom and you do not want to pour these grains into the coffee cups.
Sweeten to taste.
For the full experience, sit on the floor, serve in small cups and serve with dates which  help offset the bitter taste.
Egg & Bacon Muffin


Ingredients:
English muffins, eggs, swiss cheese, butter, olive oil flavored cooking spray

Directions:
Spray large frying pan with olive oil spray.  Add bacon and eggs, cook to yoour liking, turning bacon once.
Meanwhile, toast muffins, and spread with butter.
On one half of each muffin, layer with cheese, bacon then egg. Top with relish, and other half of muffin.
Coconut-Cranberry Muffins


Ingredients:
flour, sugar, baking powder, salt, dried sweetened cranberries, coconut milk, butter, lemon rind, vanilla extract, egg, sugar

Directions:
Preheat oven to 400°F.
Lightly spoon flour into dry measuring cups; level with knife. Combine flour, sugar, baking powder, and salt in a medium bowl, stirring with a whisk.  Stir in cranberries; make a well in the center of the mixture.
In a separate bowl, combine coconut milk, butter, lemon rind, vanilla, and egg.  Add to flour mixture, stirring just until moist.
Place 12 muffin cup liners in the pan.  Spoon batter into lined cups.  Sprinkle evenly with 2 teaspoons sugar.  Bake for 20 minutes.
Creamy Fettuccine Alfredo


Ingredients:
Philadelphia Cream Cheese, parmesan cheese, milk, fettuccine, boneless chicken breast, shrimp

Directions:
Go ahead and start your boiling water for the fettuccine noodles and let them cook while you are preparing the sauce.
**This is the way I make it: In a large saucepan, on LOW to MEDIUM heat, begin melting the cream cheese first and then add the butter so it will not burn. Once the cream cheese is almost melted, add the milk. Once the milk gets warm or hot, add the freshly grated parmesan cheese. As the mixture thickens, add more milk to the amount of your desire, probably an additional 1/2 cup of milk, maybe even 1 additional cup of milk. Be careful or you will add too much and it will not thicken anymore. Keep stirring as you are simmering on LOW heat until smooth.
***I like to add chicken and shrimp to the fettuccine mixture too. (In a separate saucepan, cook the chicken with some olive oil, Mrs. Dash original, Lawry's garlic salt blend and salt and pepper. Once the chicken is nearly cooked go ahead and add the shrimp since it doesn't take as long to cook. After the chicken and shrimp are cooked completely, add it to the alfredo mixture. Serve the sauce with chicken and shrimp in one serving dish and your fettucine noodles in a different dish. Enjoy!
Chili Tuna Pizza


Ingredients:
onion, garlic, red capsicum, zucchini, sun-dried tomatoes, button mushrooms, tuna in olive oil, olive oil

Directions:
Preheat the oven to 180degC.
Chop the onion and other vegetables to pieces about 1cm cubes. Heat a frying pan, drain the olive oil from the tuna can into the pan adding the onion,garlic (and optional sun-dried tomato and extra chili].
When the onion is soft, add the capsicum & zucchini and stir until zucchini is starting to cook and remove from heat.
Put a little olive oil around the edge of the pita bread with a pastry brush to ensure the edges don't burn (as the bread is thin it burns easily].
Spread your pizza sauce over the bread.
spread over with a thin layer of cheese (to stop your topping from falling off while you're eating it].
Empty the frying pan contents onto your prepared pita bread bases and add the mushrooms and the tuna.
Scatter the remaining cheese over the pizza and place in the oven for about 20 minutes.
Peanut Butter Playdough
Category: desserts
By CALTXGIRL

This treat can serve as edible play dough. Children can mold and shape while eating it. It's a great after school snack.  Store extra portions in plastic bags in refrigerator or freezer.

Ingredients:
3 ½ cups peanut butter
4 cups confectioners' sugar
3 ½ cups honey
4 cups dry milk powder

Directions:
In large bowl, cream together peanut butter and confectioners' sugar, then beat in honey and fold in milk powder. Divide into 15 equal portions and refrigerate or freeze until ready to use.

Prep time: 15 mins
Total time: 15 mins
Yields: 15 servings

Calories: 840.4
Fat: 30.6 g
Saturated fat: 6.5 g
Carbohydrates: 126.9 g
Sugars: 119.9 g
Dietary fiber: 3.8 g
Protein: 26.9 g
Cholesterol: 6.4 mg
Sodium: 451 mg
Heather's Mexican Roll-Ups


Ingredients:
lean ground turkey, whole wheat tortillas, low-carb tortillas, nonfat sour cream, romaine lettuce leaf, chopped tomato, salsa

Directions:
Place a small nonstick skillet on medium-high heat until it is hot enough for a spritz of water to sizzle on it.
With an oven mitt, briefly remove the pan from the heat to mist lightly with oil spray. Add the turkey or beef to the pan.
Cook, breaking into chunks with a wooden spoon for 3 to 4 minutes, or until lightly browned and no longer pink.
Transfer the turkey or beef to a plate. Cover to keep warm.
Return the pan to medium heat.
Place the tortilla in the pan. Cook for about 30 seconds per side, or until just warmed.
Transfer to a serving plate.
Starting at one side, spread the sour cream evenly over two-thirds of the tortilla.
Scatter the reserved turkey or beef over the sour cream. Top with the lettuce, tomato, and salsa.
Starting at the filled end, roll the tortilla tightly into a tube, being careful not to tear it. Serve immediately.
Brandied Sweet Potatoes


Ingredients:
sweet potatoes, eggs, cinnamon, nutmeg, sugar, brandy, rum, butter, brown sugar, flour, pecans, vanilla

Directions:
Boil potatoes until soft.
;peel and put in mixing bowl.
Beat with electric mixer.
Add eggs, cream, and spices and sugar to taste.
Beat until light (should be the consistency of thick batter].
Stir in liquor.
Taste, and add more liquor if desired.
Pour into casserole dish.
Melt butter for topping and combine all topping ingredients; spread evenly over the top of casserole.
Bake in moderate oven (350°F] 25-30 minutes, or until warmed through and topping is browned.
Blueberry Oatmeal Muffins With Walnuts


Ingredients:
unsweetened applesauce, butter, margarine, plain low-fat yogurt, egg, pure vanilla extract, pure maple syrup, whole wheat flour, unbleached all-purpose flour, old fashioned oats, baking powder, baking soda, ground cinnamon, walnuts, blueberries

Directions:
Preheat oven to 400ºF.
Place muffin liners/papers in muffin pan; set aside. This recipe will make 6 jumbo muffins or 12 regular-sized muffins.
Mix applesauce, butter, yogurt, egg, vanilla and maple syrup together in large bowl until smooth; set aside.
In separate bowl, mix whole wheat flour, all purpose flour, oats, baking powder, baking soda, dried fruit, walnuts and cinnamon together.
Mix in the blueberries so that they are coated with dry ingredients (this will keep the blueberries evenly distributed through the batter].
Gently fold dry mixture into wet ingredients until just moistened.
Divide batter among muffin cups. Bake for 25 minutes, or until tops are dry and golden.
Turn onto wire rack. Cool and enjoy!
Creamy Cilantro Lime Dressing


Ingredients:
cilantro, fresh lime juice, garlic clove, olive oil, white vinegar, salt

Directions:
Puree all ingredients in a blender or food processor until smooth., Taste and adjust seasonings if necessary.
Noble Roman's Pizza Crust


Ingredients:
dry yeast, dry yeast, warm water, flour, salt, sugar

Directions:
Dissolve yeast in warm water., stir in sugar, salt and flour.
Beat till smooth.
Add more flour till easy to handle.
Knead for 5 minutes.
Place in greased bowl  with greased side up cover with dishtowel let rise for  5  minutes for pizza dough.    Rise longer if making breadsticks  around 35 minutes.
Dough is ready when indention stays in the dough - make indention with ur thumb.
Punch down dough and roll out place on greased cookie sheet or baking stone.
***   Breadsticks  cut pieces of dough and roll out like snake to make breadsticks.
add sauce and toppings
400 for 25 minutes.
Chocolate-Cherry Dump Cake
Category: desserts
By landladyv

Four ingredients only, for a cherry dump cake that is moist and delicious and packed with flavor. Great for a short-notice dessert.

Ingredients:
1 (21 ounce) can cherry pie filling
1 (18.25 ounce) package dark chocolate cake mix
2  eggs
1 teaspoon almond extract  (Optional)
1 (15.75 ounce) can prepared chocolate frosting

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place cherry pie filling, cake mix, eggs, and almond extract in a large bowl and mix by hand. Pour into a greased and floured 9-inch square pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 35 to 40 minutes. Cool cake on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, at least 30 minutes. Frost with chocolate frosting.

Prep time: 5 mins
Cook time: 35 mins
Total time: 1 hr 15 mins
Yields: 1 9-inch cake

Calories: 463.8
Fat: 11.9 g
Saturated fat: 4 g
Carbohydrates: 86.6 g
Sugars: 50.9 g
Dietary fiber: 1.8 g
Protein: 4.3 g
Cholesterol: 37.2 mg
Sodium: 498.9 mg
Crock Pot Hamburger Casserole


Ingredients:
potatoes, carrots, onions, salt, pepper, celery, lean ground beef, water

Directions:
Place layer of vegetables in crock pot in the order given.
Season each layer with salt and pepper.
Put lightly browned ground beef on top of the celery.
Mix the tomato soup with the water and pour into crock pot.
Cover and cook on low 6 to 8 hours (high 3 to 4 hours], stirring occasionally.
Crumb Cake


Ingredients:
eggs, vanilla, water, sugar, brown sugar, vanilla, cinnamon, butter, flour

Directions:
For cake, combine ingredients and bake in a greased cookie sheet/jelly roll pan for 13 minutes at 350.
Combine topping ingredients and put over warm cake and bake 15 minutes more.
Sprinkle with powdered sugar when cool.
Molded Lime-Pineapple Salad


Ingredients:
boiling water, crushed pineapple, lettuce, mayonnaise

Directions:
Pour boiling water on gelatin in bowl, stir until gelatin is dissolved.
Add enough water to reserved pineapple syrup to measure 1 cup; stir into gelatin. Chill until thickened but not set.
Stir in pineapple.
Pour into 4 to 6 individual molds or one 4-cup mold.
Chill until firm.
Place 2 servings on lettuce and top each with mayonnaise.
Can also serve as a dessert by topping with whipped topping.
Jane's Favorite Tri-Colored Salad


Ingredients:
orzo pasta, olive oil, fresh spinach, feta cheese, raisins, fresh basil leaves, pine nuts, lemon juice, salt, ground pepper

Directions:
Cook pasta as directed on package. Drain and turn into large serving bowl; drizzle with olive oil and toss to coat well. Set aside to cool.
Add remaining ingredients to bowl; toss to combine well. Serve at room temperature.
Healthy Mexican Soup
Category: soups-stews-and-chili
By Joel N Alta Morris

A spicy Mexican soup with hidden healthy ingredients. Very easy to adapt and personalize! The pasta, tofu, and wheat germ are optional, but they add a lot of health benefits! It's hard to go wrong with this recipe. If you have a little more or a little less of certain items, dump them all together and see what you think!

Ingredients:
1 (28 ounce) can diced tomatoes, undrained
2 cups water
1 (15.5 ounce) can kidney beans
1 cup frozen corn, or more to taste
1 cup whole wheat rotini pasta
2 slices medium-firm tofu, cubed
¼ cup wheat germ, or more to taste
1 dash hot pepper sauce (such as Tabasco®), or to taste

Directions:
Combine diced tomatoes, water, kidney beans, corn, rotini, tofu, wheat germ, and hot pepper sauce in a pot; bring to a boil, reduce heat, and simmer until rotini are tender, about 20 minutes.

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

Calories: 303.5
Fat: 3.5 g
Saturated fat: 0.5 g
Carbohydrates: 57.6 g
Sugars: 6.2 g
Dietary fiber: 13.1 g
Protein: 16.6 g
Sodium: 537.9 mg
Caramel Macchiato...just Like Starbucks


Ingredients:
coffee, milk, sugar, Splenda sugar substitute, artificial vanilla flavoring

Directions:
To make a strong coffee, you can brew a ratio of 3 heaping tbsp of coffee to 6 cups water.
Add vanillin to the coffee grinds before making the coffee, that way it will infuse while brewing.
Once coffee is done brewing, place milk in a large cup and microwave until hot.
In a tall glass combine the coffee, milk, and caramel syrup and stir well.
Add sugar in small increments until desired sweetness is achieved, don't forget that the caramel will sweeten this beverage as well.
Top with whipped cream and drizzle caramel.
Enjoy!
Tom's Scrambled Egg Sandwich
Category: breakfast-and-brunch
By historiker

My dad came up with this recipe years ago. Over the years, everyone I have shared this with always reacts the same way. First, they tell me 'that sounds awful!' After they eat it their story changes to 'that was amazing!' I know the idea of mayo and mustard on a scrambled egg disk sounds odd, but trust me; you'll love it. I know the cooking method for the eggs may be sacrilege for some folks; I just ask that you try it before changing it up.

Ingredients:
2  eggs, beaten
1 tablespoon milk
1 pinch salt
2 tablespoons mayonnaise
2 slices bread, toasted
1 teaspoon prepared yellow mustard

Directions:
Beat eggs, milk, and salt together in a bowl. Heat a small nonstick skillet over medium heat. Cook eggs in hot skillet without stirring until set on the bottom, about 1 1/2 minutes. Flip eggs and cook without stirring until set on the other side, about 1 minute more. Remove from heat. Spread 1 tablespoon of mayonnaise on each piece of toast. Spread mustard over mayonnaise onto each piece of toast. Place eggs on one piece of toast and top with remaining toast.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 egg sandwich

Calories: 485.2
Fat: 34 g
Saturated fat: 6.9 g
Carbohydrates: 27.9 g
Sugars: 4 g
Dietary fiber: 1.4 g
Protein: 17.4 g
Cholesterol: 383.7 mg
Sodium: 856.9 mg
Chickpea, Cherry Tomato, and Feta Salad


Ingredients:
canned chick-peas, cherry tomatoes, feta cheese, fresh lemon juice, olive oil, dried oregano, salt, pepper

Directions:
Rinse and drain chickpeas., In a bowl, combine all ingredients.
Woohoo Chicken


Ingredients:
boneless skinless chicken breast halves, bacon

Directions:
Coat chicken breasts in ranch dressing (even better if you marinate chicken in Ranch dressing in the fridge for a few hours but not necessary].
Dip the coated chicken breast into the breadcrumbs and cover completely.
Arrange chicken in a glass-baking dish.
Top each chicken breast with one slice of uncooked bacon.
Bake for 45 minutes.
Jumble Cookies


Ingredients:
all-purpose flour, baking soda, salt, unsalted butter, granulated sugar, brown sugar, eggs, vanilla, pecan halves, raisins

Directions:
Line cookie sheet with parchment paper, foil or silicone.
Preheat oven to 350°F
Sift together flour, baking soda and salt, set aside.
In large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
Beat in sugars until combined.
Beat in eggs and vanilla.
Beat in as much of the flour mixture as you can and add any remaining flour by hand, if necessary.
Stir in nuts, raisins, and chocolate pieces.
Using 1/4 cup of dough for each cookie, drop dough about 3 inches apart onto cookie sheet.
Bake in preheated oven for 12 to 15 minutes or until golden and set.  The centers with be paler than the edges.
Let cookies stand on cookie sheet for 5 minutes then transfer to a wire race; let cool.
Dees Bolonga and Egg Sandwich


Ingredients:
egg, butter, American cheese, mayonnaise, lettuce

Directions:
fry bolonga until lightly browned, and egg breaking yolk in the butter  put cheese on egg after you have flipped it, put mayo on one side bread, add lettuce, cut on diagonal.
Pressure Cooker Beef Stew
Category: soups-stews-and-chili
By MISSCANADA

This beef stew was made for us when we were just infants, my mother used to put it in the blender for us as babies. To this day it reminds me of home. The pressure cooker makes the meat fall apart tender and cooks up in 20 minutes.

Ingredients:
1 tablespoon vegetable oil
1 small onion, diced
2 pounds cubed beef stew meat
5  carrots, peeled and diced
8 medium baking potatoes, peeled and cubed
2 cubes beef bouillon
2 cups water
2 teaspoons cornstarch
2 teaspoons salt, or to taste

Directions:
Heat the oil in the bottom of the pressure cooker over medium-high heat. If your cooker has an insert, remove it and cook directly in the bottom of the pot. Add the onion and beef, and cook until browned on the outside. Stir in the water, bouillon cubes and carrots, close the lid, and secure the pressure regulator. Heat until you start to hear sizzling, then reduce the heat to medium, and set your timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure. Meanwhile, place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain. This whole process should take about the same amount of time as the rest of the stew. When the 20 minutes are up, release the pressure from the pot according to the manufacturer's instructions - mine needs to sit under cold running water for 5 minutes until the lid can be released. Remove the lid, and place the pot over medium heat. Bring to a boil. Stir the cornstarch into a small amount of cold water to make a slurry. Stir this into the stew, and cook for a few minutes. Add the potatoes to the stew, or place them in serving dishes, and ladle the stew over them.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 486.9
Fat: 23.8 g
Saturated fat: 9.2 g
Carbohydrates: 42.4 g
Sugars: 4 g
Dietary fiber: 5.9 g
Protein: 25.6 g
Cholesterol: 76 mg
Sodium: 900.4 mg
Ramen Beef Casserole


Ingredients:
sour cream, water, milk, onion, ground beef

Directions:
Pre-heat Oven to 375.
In a bowl, combine crusted noodles, 1 packet of seasoning, sour cream, soup(undiluted] water, milk, and onion.  Stir and pour into a 9x9 oven-safe casserole dish.
Brown meat and drain grease.  Add meat to ramen and stir to combine.
Cover and place in oven, do not put on cheese and French onions.
After 20 minutes, take casserole out and mix, sprinkle French onion over top. Place back in oven uncovered and cook for 10 minutes. Take it out and sprinkle cheese on it.