xiaoxl/recipe_data huggingface dataset:
Not a Hot Wing


Ingredients:
chicken wings, butter, margarine, cooking sherry, soy sauce, sugar, ground ginger, garlic powder

Directions:
Roll wing sections in melted butter. Place them on a jelly roll pan. Line pan with foil if desired for easier clean up. Bake for 30 minutes at 325 degrees.
Combine sauce ingredients in a sauce pan and bring to a boil. Boil for 1 minute.
After 30 minutes, pour sauce over wings. Bake one hour longer, turning the wings every 15 minutes.
Serve warm.
White Chicken Chili


Ingredients:
chicken, canola oil, sweet onion, cloves, carrot, celery, chicken broth, navy beans, green chilies, oregano, cumin, black pepper, low-fat sour cream, monterey jack cheese

Directions:
Place Canola oil, garlick and onion in a pan and saute on medium heat till soft or browned.
Add celery and carrots and let saute for about 3 minuted till semi soft.
Combine the rest of the ingrediants (Not the sour cream and cheese] in a large pot, or slow cooker, and let heat on low for about 2-3 hours to let the flavors meld.
Serve in soup bowls and garnish with the sour cream and cheese to tast.
Amaretto Cherries


Ingredients:
maraschino cherries, Amaretto, chocolate chips

Directions:
Soak the cherries in the Amaretto overnight,.
Drain the cherries and dry them with paper towels.
Melt the chocolate in a micorwave for about 15 seconds and then mix.  May need another 15 seconds.
Dip the cherries into the chocolate and enjoy!
Vanilla Banana & Date Porridge (Oatmeal)


Ingredients:
pitted dates, quick-cooking oats, milk, milk

Directions:
Combine ingredients in a bowl & cook in the microwave for approx 1 1/2 mins, stirring after a minute.
Serve with extra milk.
Lemon Grilled Halloumi


Ingredients:
halloumi cheese, lemons

Directions:
Juice one of the lemons into a bowl big enough to hold the halloumi.
Place the cheese in the bowl and pour in just enough water to cover the halloumi entirely.
Cover tightly and place in the fridge overnight.
Just before you want to serve the halloumi, place a non-stick frying pan over a medium-high heat.
When the pan is quite hot, place the halloumi in the pan and cook for about 30 seconds or until sealed and golden.
Flip the cheese and cook for another minute on the other side.
Transfer the cooked cheese to a platter and when you are all done, roughly chop the second lemon into small pieces.
Sear the lemon pieces in the frying pan and then scatter over the halloumi.
You could also add a sprinkling of your favourite fresh herbs, before serving as is or over a bed of baby lettuce leaves.
Spinach Enchiladas
Category: world-cuisine
By SADONIA2

If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.

Ingredients:
1 tablespoon butter
½ cup sliced green onions
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
1 cup ricotta cheese
½ cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 5 servings

Calories: 509.8
Fat: 36 g
Saturated fat: 20.5 g
Carbohydrates: 32.3 g
Sugars: 1.3 g
Dietary fiber: 6 g
Protein: 18.2 g
Cholesterol: 95.3 mg
Sodium: 353.6 mg
Dutch Chocolate Butter (Chocoladeboter)


Ingredients:
butter, sugar

Directions:
Beat ingredients in a small bowl until mixed and smooth., Will keep for up to two weeks--if it lasts that long.
Pasta With Roast Vegetables


Ingredients:
tomatoes, zucchini, red capsicums, mushrooms, Spanish onion, eggplant, garlic, olive oil, salt, fresh ground black pepper, brown sugar, dry fettuccine, parmesan cheese

Directions:
Cut Tomatos into eighths, slice Zucchini into strips, cut Capsicum into large squares.
Place in a"non stick" baking pan, sprinkle with plenty of Salt, Pepper, Olive oil and the Brown sugar.
Sprinkle the smashed Garlic on top.
Bake in a 350F or 180C oven for about 40 minutes or until golden.
Meanwhile In a saucepan saute onion, add cubed Eggplant and sliced Mushrooms.
Cover, cook on low heat for 20 minutes.
Combine baking pan ingredients into the sauce pan, (scraping in all the pan juices also] when everything is cooked.
Turn off heat and allow to rest while pasta cooks.
Mix well into pasta, sprinkle with pecorino and parmesan cheeses if desired.
Fresh Fruit Ice Cream in a Baggie
Category: desserts
By Melissa

Homemade ice cream without the ice cream freezer.  Great for dorm rooms!  Delicious way to use your fresh seasonal fruit.

Ingredients:
1 cup half-and-half cream
2 tablespoons white sugar
1 teaspoon vanilla extract
¼ cup chopped fresh strawberries
4 cups ice cubes
¼ cup kosher salt

Directions:
Combine the half and half, sugar, vanilla, and strawberries in a quart size resealable plastic bag. Press the air out of the bag, seal, and shake bag to combine contents. Place the bag into a gallon sized zip top bag. Add the ice to the gallon bag, press the air out, and seal bag. Wrap bags in a hand towel. Shake continuously, until the contents of the small bag thickens into soft-serve ice cream, 5 to 10 minutes. Rinse the small bag quickly under cold water to wash off salt. Lay the ice cream filled baggie on a flat surface. Use a wooden spoon handle to push the ice cream down to the bottom corner of the baggie. Snip off the corner, and squeeze ice cream into a bowl.

Prep time: 5 mins
Total time: 15 mins
Yields: 1 Serving

Calories: 436.2
Fat: 27.9 g
Saturated fat: 17.3 g
Carbohydrates: 38.9 g
Sugars: 27.8 g
Dietary fiber: 0.8 g
Protein: 7.4 g
Cholesterol: 89.5 mg
Sodium: 22872.6 mg
Orange Broccoli


Ingredients:
soy sauce, ground ginger, garlic powder, honey, cornstarch, broccoli

Directions:
In a small bowl, combine orange juice, soy sauce, ginger, garlic powder, honey, and cornstarch.
Mix until corn starch is dissolved.
Set aside.
Heat oil in a large nonstick skillet over medium heat.
Add broccoli.
Cook, stirring frequently, until broccoli is bright green, about 2 minutes.
Stir orange juice mixture and pour over broccoli.
Cook, stirring, for a few minutes, until broccoli is evenly coated and sauce is thick and clear.
Cajun Shrimp over Coconut Rice


Ingredients:
shrimp, olive oil, butter, scallion, garlic cloves, ginger, fresh lemon juice, fresh lime juice, vegetable broth, coconut milk, coconut flakes, mango peach salsa

Directions:
preheat oven to 350, preheat broiler to high., for the rice:, melt butter in an oven safe dutch oven., add scallions, garlic and ginger and cook until softened., add rice, stir one minute., add lemon and lime juice, vegetable broth, salt, pepper, bring to a boil., cover and place in oven, bake 20 minutes., remove, lift lid and let it cool 10 minutes., fluff with a fork and mix in coconut milk and coconut., cook over low heat until warmed through., for shrimp: coat with olive oil and cajun seasoning., thread 3 shrimp vertically on each skewer and broil 2 minutes per side., serve shrimp over rice garnished with salsa.
Green Onion Cakes
Category: appetizers-and-snacks
By spicyme

An excellent and simple recipe, these will make some delicious green onion cakes that are addictive and are just as good, if not better, than the store bought ones.

Ingredients:
3 cups bread flour
1 ¼ cups boiling water
2 tablespoons vegetable oil
salt and pepper to taste
1 bunch green onions, finely chopped
2 teaspoons vegetable oil, or as needed

Directions:
Use a fork to mix flour and boiling water in a large bowl. Knead dough into a ball. Cover bowl with plastic wrap; let dough rest for 30 to 60 minutes. Evenly divide dough into 16 pieces. Roll each piece into a 1/4 inch thick circle. Brush each circle with oil, season with salt and pepper, and sprinkle with about 1 teaspoon of green onions. Roll up, cigar style; coil each pancake and pinch open ends together to form a disc. Roll each circle flat to about 1/4 inch thickness. Heat 2 teaspoons oil in a large skillet. Fry cakes until golden brown, about 2 minutes on each side. Add more oil between batches, if necessary.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 10 mins
Yields: 16 cakes

Calories: 49.1
Fat: 4.6 g
Saturated fat: 0.7 g
Carbohydrates: 2.1 g
Sugars: 0.7 g
Dietary fiber: 0.7 g
Protein: 0.5 g
Sodium: 25 mg
Chipotle Cornbread


Ingredients:
flour, sugar, baking powder, salt, buttermilk, milk, egg, butter, chipotle chiles in adobo

Directions:
Mix togeather all dry ingredients, and mix together all wet ingredients.
Fold the wet ingredients into the dry until mixed. (do not beat, as this caused the corn bread to be not so light and fluffy].
Place a corn skillet or cast iron fry pan into a hot (450] oven for 5 mins then remove and brush with oil.
Quickly add mixture into pan and cook for 20 to 25 minutes WOW!
Hope you like it.
V8 Velvety Tomato-Cheddar Soup


Ingredients:
brown rice, onion, carrot, butter, chicken broth, vegetable broth, cheddar cheese

Directions:
In a saucepot, melt the butter then saute' brown rice, onions and carrots over medium heat for 5 minutes.
Add broth and bring to a boil.
Reduce heat and simmer 35 minutes or until rice is tender.
In a blender, puree mixture for 2 minutes and then return it to the saucepot.
Add the juice and cook 10 minutes.
Stir in the half and half and cheese.
When cheese is melted, serve up the soup.
Garnish with kettle corn and some fresh chives.
Roast Pheasant
Category: everyday-cooking
By kelly13jane

This is a quick simple recipe for fresh pheasant that has a very autumn feel to it. It is very good with potatoes, carrots and seasonal squash (I like acorn squash) diced and roasted in the pan with it. You can cook it at a higher temperature for a shorter time; just be sure to baste often since it is a very dry meat.

Ingredients:
2 sprigs rosemary, leaves stripped and chopped
1 tablespoon chopped fresh thyme
1 cup olive oil
1  whole pheasant, cleaned
salt and ground black pepper to taste

Directions:
Preheat an oven to 250 degrees F (120 degrees C). Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour the herb oil over top. Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 25 mins
Yields: 4 servings

Calories: 840.4
Fat: 72.6 g
Saturated fat: 12.9 g
Carbohydrates: 0.2 g
Dietary fiber: 0.1 g
Protein: 45.4 g
Cholesterol: 142 mg
Sodium: 81.2 mg
Malanga, Black Bean and Pepper Salad


Ingredients:
chicken broth, beef broth, black beans, olive oil, lime juice, lemon juice, red onion, fresh cilantro, garlic cloves, salt, red pepper flakes

Directions:
Boil the malanga in the broth, partially covered, until tender, about 15 minutes; drain.
Combne the malanga, black beans and roasted peppers in a large bowl.
Combine dressing ingredients in a jar or bowl and mix well. Pour over salad. Chill for up to 24 hours.
Deviled Egg Dip
Category: appetizers-and-snacks
By Maria

This is a cool variation on deviled eggs, one I think is a great addition to Football Sundays -- and my husband agrees! Serve with crackers.

Ingredients:
6  eggs
8 slices bacon
¾ cup light mayonnaise
¾ cup shredded mozzarella cheese
½ teaspoon paprika
1 ½ tablespoons white sugar
1 ½ tablespoons white wine vinegar
2 ½ tablespoons mustard
paprika for garnish

Directions:
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel and chop the cooled eggs. Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble once cool. Combine the eggs, bacon, mayonnaise, mozzarella cheese, paprika, sugar, white wine vinegar, and mustard in a bowl to make a chunky dip. Garnish with paprika.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 12 servings

Calories: 95.1
Fat: 6.3 g
Saturated fat: 2.3 g
Carbohydrates: 2.3 g
Sugars: 1.9 g
Dietary fiber: 0.2 g
Protein: 7.3 g
Cholesterol: 103.7 mg
Sodium: 295.2 mg
Peanut Butter Waffles


Ingredients:
peanut butter, shortening, eggs, milk, all-purpose flour, baking powder, salt, sugar

Directions:
Cream together peanut butter and shortening.
Blend in eggs and milk.
Stir together dry ingredients and add to peanut butter mixture, beating until smooth.
Pour batter into preheated waffle maker, and bake per waffle maker instructions!
Makes 4-6 servings.
Wonderful, too, as dessert waffles with ice cream and chocolate sauce.
That's Shallota Flavor Spaghetti


Ingredients:
fresh parsley, garlic cloves, butter, shallots, extra virgin olive oil, parmigiano-reggiano cheese

Directions:
Heat the extra-virgin olive oil with the butter over medium-low heat in a skillet with high sides. Add garlic and shallots and season with salt and pepper then cook gently until caramelized about 20 minutes, stirring occasionally.
Meanwhile heat a large pot of water to boil for pasta, salt the water very liberally then add spaghetti and bring to a rolling boil. Cook to al dente. Add 2 ladles of starchy cooking water, about 1 cup, to the shallots and stir. Drain pasta and add to shallots. Add the parsley and cheese and more black pepper, to taste. Toss 1 to 2 minutes for liquid to absorb and serve. WOW! Talk about yum-o!
Rose Scented Geranium Lemonade


Ingredients:
water, sugar, fresh lemon juice, water

Directions:
In a small pot boil water with sugar.
Remove from heat, add leaves and let infuse until cold (if possible let stand overnight].
Squeeze out leaves well (you can repeat this step for more flavor].
Add lemon or lime juice.
Pour it into bottle and refrigerate.
To serve, add 1 tablespoon of this concentrate to each cup of chilled water and mix well.
Serve over ice in a goblet garnished with a small scented geranium leaf of rose petals.
Store refrigerated for at least two weeks.
Healthy Whole Wheat Cinnamon Buns - Abm Dough


Ingredients:
water, molasses, honey, salt, white whole wheat flour, gluten, sugar, cinnamon

Directions:
Add ingredients to breadmaker in the order recommended by the manufacturer, I reserve 1 cup of flour and add until the consistency is a nice soft ball.
Let machine run through dough cycle.
Turn out dough and split into two pieces.
Roll out each on floured surface to approximately 12"x18" rectangle.
Brush each with 1 tbsp oil.
Top each with 1/2 cup succanat or sugar mixed with cinnamon.
I also sprinkle a little salt on, but this is optional.
Roll up each rectangle and cut each into 8 equal pieces.
Arrange cut side up in two round pans.  Bake at 325-350°F for 25-30 minutes.
Prep time includes measuring dough ingredients and then rolling and assembling.
Cooking includes dough prep in machine -- .
Quinoa Pilaf with Veggies and Chickpeas
Category: side-dish
By Ashley Hume Saar

Delicious gluten-free side or main dish!

Ingredients:
4 cups chicken stock
2 cups quinoa
2 tablespoons olive oil
1 pound asparagus, chopped
2  green bell peppers, chopped
1  red onion, chopped
1 (14.5 ounce) can chickpeas, drained and rinsed
2 tablespoons balsamic vinegar  (Optional)
1 tablespoon lemon juice
salt and ground black pepper to taste
1 tablespoon balsamic vinegar, or more to taste  (Optional)

Directions:
Combine chicken stock and quinoa in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from heat. Heat olive oil in a large skillet over medium heat until shimmering. Add asparagus, bell peppers, and onion; cook and stir until softened, about 6 minutes. Stir in chickpeas. Pour in 2 tablespoons balsamic vinegar and cook until reduced, about 4 minutes. Add lemon juice, salt, and black pepper. Stir in cooked quinoa. Drizzle 1 tablespoon balsamic vinegar over pilaf before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 281.8
Fat: 6.9 g
Saturated fat: 0.9 g
Carbohydrates: 45.3 g
Sugars: 3.7 g
Dietary fiber: 7.1 g
Protein: 10.7 g
Cholesterol: 2.5 mg
Sodium: 659.2 mg
Steamed Oysters in Tomato Vinaigrette Served in Sake Cups


Ingredients:
tomatoes, olive oil, lemon juice, curry powder, sea salt, fresh ground pepper, sugar, fresh chives

Directions:
In a small saucepan, combine tomatoes through sugar, and place over low heat for about 2 minutes, until simmering.
Remove from heat, add chives and set aside.
Prepare your steamer (bamboo basket over a wok works well].
Place 1/4 tsp of tomato mixture in sake cup, put oyster in cup, top with one tablespoon of tomato mixture.
Place in steamer and steam for 3 minutes. BE VERY CAREFUL when removing cups from steamer!
Put a tooth pick in the oyster, let cool for 4 minutes and serve immediately.
Use the toothpick to eat the oyster, and sip the vinaigrette.
Delicious Gluten Free Chocolate Chip Oatmeal Cookies


Ingredients:
avocados, canola oil, baking soda, gluten free baking powder, sea salt, extra finely granulated sugar, light brown sugar, egg, vanilla extract, soymilk

Directions:
Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper and set aside.
In a large mixing bowl, combine the flour, oats, baking soda, baking powder and salt. Whisk well to loosen up any clumps. Set aside for a minute.
In another mixing bowl, combine the oil with the sugars and mix with an electric mixer until creamy. About a minute. Slowly add the egg and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix again with the electric mixer.
You should have a thick batter. Fold in chocolate chips. If you need to, add a tablespoon at a time of almond milk to make a nice texture for scooping into balls.
Place in fridge for about 10 minutes.
Take out of the fridge and with a small cookie scooper, make 12 mounds on each cookie sheet. With wet fingers, press down slightly. The cookies will spread out.
Bake one cookie sheet at a time for about 8 to 12 minutes. (Ovens will vary] After 5 minutes, rotate the pan around. When the cookies seem lightly golden, take out and let rest on a wire rack until cool. Then repeat with the other cookie sheet.
The cookies will remain soft on the inside and crispy on the outside. A sure winner!
Makes 24 large cookies.
Big and Chewy Chocolate Chip Cookies


Ingredients:
light brown sugar, white sugar, margarine, eggs, vanilla, flour, salt, baking soda

Directions:
Cream together sugars and margarine until fluffy with mixer., Blend in eggs, 1 at a time., Blend in vanilla., Combine flour, salt and baking soda., Add flour, combining with a spoon., Add chocolate chips., Use an ice cream scoop for measurement and place on shiny cookie sheet., Bake in a preheated 350°F oven for 18-20 minutes or until golden.
Chocolate Bar Cream Cheese Cupcakes


Ingredients:
chocolate bars, cream cheese, warm water, eggs, vanilla

Directions:
Place a rack in the center of the oven and preheat to 350°F  Line 24 cupcake cups with paper liners.  Set the pans aside.
Break the chocolate bars into quarters, stack them on top of each other, and slice down the short end of the stack with  a sharp knife.  You will have about 1 cup of 1/4 inch shavings.  Set them aside.
Place the cake mix, cream cheese, oil, eggs, and vanilla in a large mixing bowl.  Blend with an electric mixer on low speed  for 30 seconds.  Stop the mixer and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and blend for 2 minutes more, scraping down the sides again if needed. Stir in the chocolate shavings.The batter should look thickened and smooth. Spoon or scoop 1/3 cup batter into each lined cup, filling it three quarters of the way full.  Place the pans in the oven.
Bake the cupcakes until they spring back when lightly pressed with your finger 20 to 23 minutes.  Remove the pans from the oven and place them on wire racks  to cool for 5 minutes .
Strawberry Heart Pillows


Ingredients:
puff pastry sheet, Cool Whip Topping, strawberries

Directions:
Preheat oven to 350°F.
Unfold pasty. Cut into 16 hearts with 2-inch heart-shaped cookie cutter. Place on ungreased baking sheets.
Bake 20 minutes, or until golden brown. Remove to wire racks; cool completely.
Cut each heart horizontally in half. Spread 1 teaspoons of the jam onto bottom half of each heart; top with 1 tablespoons of the whipped toping and a strawberry slice. Cover with tips of hearts. Drizzle with chocolate. Serve immediately, or cover and refrigerate up to 1 hour.
Chocolate Almond Coffee Mix


Ingredients:
granulated sugar, instant coffee granules

Directions:
In a food processor, finely grind all ingredients until well blended., Store in airtight container., To serve - stir about 2 heaping teaspoons coffee mix into  6 ounces hot water.
Heart and Soul Black Bean Soup


Ingredients:
extra virgin olive oil, shallot, garlic cloves, ham steaks, black beans, sun-dried tomato, cayenne pepper, gouda cheese, key limes

Directions:
In large pot, heat oil with medium heat and add shallots and garlic.
Saute until translucent, approx 2 minutes.
Add chopped ham and saute for another 2 minutes.
Add all beans. To drain black beans, place hand on top of opened can,
slowly turn over and let the juice flow out between your fingers. It's kind of fun :].
Mix well; the refried beans will need to be broken up.
Add creamed corn and chopped sun dried tomatoes.
Add cayenne pepper to taste.
Add chicken stock and bring to simmer, stirring occasionally for 20 minutes.
Serve in bowls topped with grated Gouda and a squeeze of lime juice.
I would suggest all the toppings too :].
Toppings: (Optional].
Avocado, cubed.
Cilantro, torn into small pieces.
Fat free sour cream.
Tortilla chips.
Big Spoon :].
Delish Buttermilk Fried Chicken Strips


Ingredients:
buttermilk, boneless skinless chicken breast, eggs, cayenne pepper, garlic powder, fresh coarse ground black pepper, salt, all-purpose flour

Directions:
Soak chicken in buttermilk several hours or over night.
Drain off buttermilk into a dipping container and whisk in eggs.
Coat chicken with half of each of the seasonings: salt, pepper, garlic, and cayenne.
In another dipping container mix crackers and flour along with remaining seasonings.
Next, dip the breast into dry then wet, then back into dry again.
Shallow fry in batches of peanut oil heated to 350 in a cast iron skillet until golden brown, about 8-10 min per side.