xiaoxl/recipe_data huggingface dataset:
Apricot Chicken With Cashews


Ingredients:
soy sauce, chicken broth, sherry wine, cornstarch, garlic, ground ginger, boneless skinless chicken breast, green pepper, salted cashews, cooked rice

Directions:
In a large bowl, combine the first seven ingredients.
Add chicken and toss to coat.
Transfer to a shallow microwave-safe dish. Cover and microwave on high for 3 minutes, stirring once.
Add green pepper and cashews.
Cover and microwave on high for 2-4 minutes or until chicken juices run clear, stirring once.
Let stand for 3 minutes.
Serve with rice.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Basil Aioli


Ingredients:
minced garlic clove, eggs, Dijon mustard, lemon juice, olive oil, kosher salt, fresh basil

Directions:
* to coddle the eggs, place whole egg (in the shell] into simmering water for 1 minute then remove and chill under cold running water.  This is to make sure you have no salmonella in your yolk.  You could use pasturized eggs, I suppose.
Place the garlic (finely chopped], egg yolks and dijon into a stainless steel bowl and whisk together.
whisk in the lemon juice.
in a slow stream, add in the olive oil, whisking constantly until it is fully incorporated.  This will thicken as it is whisked, so add a bit of water along the way if it gets too thick.
Season with salt.
Stir in the basil (very finely chopped].
Sticky Rice


Ingredients:
coconut milk, water, sugar, strawberries, kiwi, cornstarch, warm water

Directions:
1.	In a medium saucepan over medium heat, add the rice and coconut milk and let it come to a boil.  Stir constantly to prevent sticking.
2.	Add water a little at a time until rice is done and sticky.
3.	Once the rice become sticky add the condensed milk and basil sugar.
Basil Sugar.
½ cup Granulated Sugar, ¼ cup Fresh Basil Leaves.  Place basil and sugar in a food processor, and process until basil is very finely chopped and the sugar is fragrant and tinted green.
Mango Reduction
In a sauce pan heat and reduced by half 12 oz of mango nectar.  Add 1 teaspoon of cornstarch to ½ cup of warm water and whisk to incorporate.  Add the flour mixture to the mango nectar one teaspoon at a time until it thickens.
Serve the rice on a plate or in a bowl with the diced fruit on top, covered with the mango reduction.
Caramelized Chicken Wings
Category: appetizers-and-snacks
By Shannon Patrick Koller

Yummy chicken wings that are so easy to fix on the stove top or in an electric skillet.

Ingredients:
1 cup water
½ cup white sugar
⅓ cup soy sauce
2 tablespoons peanut butter
1 tablespoon honey
2 teaspoons wine vinegar
1 tablespoon minced garlic
12  large chicken wings, tips removed and wings cut in half at joint
1 teaspoon sesame seeds, or to taste  (Optional)

Directions:
In an electric skillet or a large skillet over medium heat, mix together the water, sugar, soy sauce, peanut butter, honey, wine vinegar, and garlic until smooth and the sugar has dissolved. Place the wings into the sauce, cover, and simmer for 30 minutes. Uncover and simmer until the wings are tender and the sauce has thickened, about 30 more minutes, spooning sauce over wings occasionally. Sprinkle with sesame seeds.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 5 mins
Yields: 12 wings

Calories: 528.5
Fat: 32.4 g
Saturated fat: 8.8 g
Carbohydrates: 22.4 g
Sugars: 20.3 g
Dietary fiber: 0.5 g
Protein: 36.2 g
Cholesterol: 141.7 mg
Sodium: 962.5 mg
Spam and Eggs
Category: breakfast-and-brunch
By BRNEMOM

I'm on a diet where I have to eat over twice as much protein as carbohydrates. This was hard for a rice and biscuits lover such as myself. After days of eating tuna and eggs (not together), I came up with this recipe. It's quick and tasty.

Ingredients:
1 (12 ounce) container fully cooked luncheon meat (e.g. Spam), cubed
2  eggs, beaten
2 ounces Cheddar cheese, grated

Directions:
Heat a non-stick skillet over medium heat. Pour in eggs, then Spam. Cook, stirring, until eggs are nearly done, then sprinkle cheese over, and stir until melted.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 706.6
Fat: 60.1 g
Saturated fat: 24.1 g
Carbohydrates: 5.8 g
Sugars: 0.5 g
Protein: 35.6 g
Cholesterol: 333.4 mg
Sodium: 2546 mg
Hot Shot Cinnamon Overload


Ingredients:
cinnamon sticks, sugar, brewed coffee, cinnamon sticks, sugar

Directions:
HOT:.
Brew the coffee.
Place an ounce of the Goldschlager liqueur into each cup.
Fill the cups with the hot coffee.
Add sugar or Splenda if using.
Place the long cinnamon sticks into the cups to to stir with (leave them in the cups or remove as you wish].
ICED:.
In advance brew a pot the same coffee that you’ll be using the make the cinnamon coffee and freeze it in an ice tray, save two cups of the coffee.
Place the saved two cups of coffee into the refrigerator to chill.
When your ready to make the iced drink fill each of two glasses half full of the coffee cubes.
Pour an ounce of Goldschlager over the ice.
Add the chilled coffee to each glass and sweeten if you wish.
Place the long cinnamon sticks into the glasses to stir and mix with.
Healthy Butter Chicken (Murgh Makhani)


Ingredients:
boneless skinless chicken breast, onion, canola oil, turmeric powder, butter, lemon juice, gingerroot, garlic, garam masala, cayenne pepper, salt, black pepper, ground cumin, tomato paste, tomato puree, nonfat plain yogurt, water

Directions:
Spray a 12" nonstick skillet with cooking spray and sear the chicken cubes. Once done, take the chicken out of the pan and put aside.
Sauté onion in one teaspoon of canola oil on low heat.
Add turmeric powder and sauté for another 1 minute, stirring constantly. Add tomato paste and sauté another minute.
Add butter, lemon juice, ginger, garlic, garam masala, cayenne pepper, salt, pepper, cumin and sauté for another 5 minutes, stirring occasionally.
Add chicken back to the pan and cook for another 3 minutes.
Stir in milk, yogurt, tomato puree, and water.
Simmer for 30-45 minutes, or until sauce has thickened.
Beans (Pinto Beans for Beans and Cornbread, Etc.)


Ingredients:
dried pinto beans, onions, ham bone, chili powder, cumin, paprika, garlic, bay leaves, dried oregano

Directions:
After the beans soak overnight, add everything but the salt and pepper to a large pot. Completely cover with water. You do not want any beans out of the water or they will not cook. bring to a boil then reduce to a low simmer.
Simmer for several hours until the beans are tender (this will take a long time so you want to start it at lunch time.]  Be sure to stir occasionally. You should be able to easily smash them between two fingers without difficulty. Salt and pepper to taste.
Baked Scalloped Potatoes
Category: side-dish
By Denyse

A warm and cozy comfort food that goes great with anything, fancy or plain. Use whatever type of condensed cream soup you like.  I normally use broccoli, mushroom, or chicken depending on the accompanying entree.  Use any milk, but not cream or half and half.

Ingredients:
6 large peeled, cubed potatoes
1 (10.75 ounce) can  condensed cream of mushroom soup
1 ¼ cups milk
1  onion, diced
½ teaspoon ground black pepper

Directions:
Preheat oven to 375  degrees F (190 degrees C). Grease a 2 quart casserole dish. Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions.  The soup mixture should almost cover the potatoes and onion, if it does not add extra milk. Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 234.1
Fat: 3.3 g
Saturated fat: 1 g
Carbohydrates: 41 g
Sugars: 4.3 g
Dietary fiber: 5.5 g
Protein: 9 g
Cholesterol: 3 mg
Sodium: 270.3 mg
Polenta
Category: side-dish
By IDAJ

Simple directions on how to cook plain polenta. There are many options for polenta once it is cooked: you can mix in fresh herbs and cheeses, bake it, or fry it! Experiment and choose your favorite technique!

Ingredients:
3 cups water
1 cup polenta

Directions:
Bring water to a boil.  Reduce to a simmer. Pour in polenta steadily, stirring constantly.  Continue to stir until polenta is thickened.  It should come away from sides of the pan, and be able to support a spoon.  This can take anywhere from 20 to 50 minutes. Pour polenta onto a wooden cutting board, let stand for a few minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 110.4
Fat: 1.1 g
Saturated fat: 0.2 g
Carbohydrates: 23.5 g
Sugars: 0.2 g
Dietary fiber: 2.2 g
Protein: 2.5 g
Sodium: 10.7 mg
Hot Licks Chicken (Cooking Light)


Ingredients:
poultry seasoning, salt, ground cumin, ground coriander, ground allspice, black pepper, boneless skinless chicken breast halves, olive oil, water, dry white wine, lemon juice, salt, orange marmalade

Directions:
Combine first 7 ingredients in a small bowl; stir well. Rub chicken with spice mixture; let stand 5 minutes.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 1 minute on each side or until lightly browned. Add water and wine to skillet; cover, reduce heat, and simmer 6 minutes or until chicken is done. Remove chicken from skillet. Set aside; keep warm. Add lemon juice and 1/8 teaspoon salt to skillet. Bring to a boil; cook 4 minutes or until reduced to 3 tablespoons. Remove from heat; stir in marmalade. Spoon sauce over chicken.
Super Simple Peanut Butter Cookies


Ingredients:
peanut butter, egg, sugar

Directions:
mix all ingredients in a bowl with spoon or pastry blender., roll dough into balls., place them on a greased cookie sheet., bake at 350 degrees for 10-12 minute.
Weight Watchers Spaghetti With Meat Sauce 5 Points


Ingredients:
olive oil, onion, carrot, garlic cloves, lean ground beef, crushed tomatoes in puree, table salt, red pepper flakes, dried basil

Directions:
Heat oil in a large nonstick skillet over medium-high heat.
Add onion, carrot and garlic.
Cook, stirring frequently, until onion is translucent, about 6 minutes.
Add ground beef to skillet.
Cook, breaking up clumps with a wooden spoon, until browned, about 4 minutes.
Stir in tomatoes and puree, salt, red pepper flakes and basil; bring to a boil.
Reduce heat and simmer 5 minutes for flavors to blend and for sauce to thicken slightly; spoon sauce over spaghetti.
Yields about 1/2 cup of spaghetti and 2/3 cup of sauce per serving. (Note: Refrigerate extra sauce for up to 3 days or freeze for up to 2 months.].
Fried Lamb Brains


Ingredients:
lamb, vinegar, eggs, flour, onion, salt, parsley, extra virgin olive oil, lemon juice

Directions:
Place lamb brains in a bowl with cold water for at least 2 hours. Change the water every half hour, until the brains are thoroughly cleansed.
Place brains in a saucepan with fresh water, add onions, salt, vinegar and 1 tablespoon of parsley.
Bring to a boil and then immediately remove the brains and place in a paper towel to drain.
Cut into four pieces and season with a little olive-oil, lemon juice, and parsley.
Roll the brains in flour, dip in egg, and fry in a skillet with oil, over medium heat for 7-8 minutes.
BBQ Chicken Thighs
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Marinate chicken thighs in BBQ for a tender and flavorful meal from Chungah Rhee of Damn Delicious.

Ingredients:
1 cup ketchup
¼ cup apple cider vinegar
¼ cup packed brown sugar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground black pepper
¼ cup water
8  bone-in, skin-on chicken thighs
2 tablespoons chopped fresh parsley leaves
Reynolds Wrap® Non Stick Aluminum Foil

Directions:
Preheat grill to medium-high heat. Whisk together ketchup, vinegar, brown sugar, molasses, Worcestershire sauce, mustard, garlic powder, onion powder, pepper and water. Reserve 1/3 cup and set aside. Combine ketchup mixture and chicken in a gallon-size slider bag or large bowl; refrigerate and marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade; discard marinade. Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. Immediately place chicken on foil. Add chicken to grill and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10 to 12 minutes on each side. Serve immediately, garnished with parsley, if desired.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 515.4
Fat: 24.1 g
Saturated fat: 6.6 g
Carbohydrates: 34 g
Sugars: 30.4 g
Dietary fiber: 0.4 g
Protein: 39.7 g
Cholesterol: 142.1 mg
Sodium: 846.6 mg
Pork Chops Creole Style


Ingredients:
dried basil, paprika, salt, pepper, ground cumin, cayenne pepper, boneless pork chops, tomato sauce, onion, green pepper, celery, Worcestershire sauce, garlic

Directions:
In a small bowl, combine the first six ingredients; rub over both sides of pork.
In a large skillet, brown pork chops in oil over medium heat.
Add the remaining ingredients.
Cover and cook 15-20 minutes longer, or until meat is tender.
Double Strawberry White Chocolate Shortcake


Ingredients:
cornmeal, milk, eggs, white chocolate chips, flour, strawberries, non-dairy whipped topping

Directions:
Preheat the oven to 350 degrees.  Grease and flour 2 9-inch cake pans.
Wash and slice strawberries; if berries are not very sweet, add 2 tablespoons sugar.
In a large bowl, stir together the poundcake mix and cornmeal.  On low speed, beat in the eggs and milk.  On medium speed, beat until light and fluffy, about 3 minutes.
Toss the chopped chips with the flour and fold into the batter.
Divide the batter between the pans.  Bake 25-30 minutes or a toothpick comes out clean.  Cool in pan 10 minutes, then turn onto racks to cool completely.
To assemble, place 1 cake layer on a serving plate; spread with 1/4 cup jam.  Top with half the whipped topping and half of the berries.  Place the second layer on top of the berries.  Spread on remaining whipped topping.  Heat jam until melted.  Stir into the berries.  Spoon onto the top of the cake.
Cake Mix Extender I


Ingredients:
all-purpose flour, sugar, baking powder, water

Directions:
"Add all ingredients to your cake mix ingredients and prepare as indicated on the box. Cakes may need a few extra minutes of baking time because there is more batter than the original cake mix."
Praline Pumpkin Muffins


Ingredients:
light brown sugar, pecans, butter, flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground allspice, ground cloves, light brown sugar, pumpkin, buttermilk, egg, orange marmalade

Directions:
Praline: Combine ingredients, mixing well then set aside.
Combine dry ingredients, mixing well then set aside.
Combine pumpkin, buttermilk, oil, egg and marmalade, mixing well.
Combine pumpkin mixture with dry ingredients, mixing well.
Spoon batter into greased muffin pans or into paper muffin cups, filling 3/4 full.
Spoon praline mixture over batter.
Bake at 400 degrees for 18 to 20 minutes, checking for doneness by inserting toothpick into middle and coming out clean.
Cool in pan 2 to 3 minutes before removing.
Asparagus Soup With Mini Meatballs


Ingredients:
lean ground turkey, extra lean ground pork, egg, water, pepper, salt, asparagus spears, butter, flour, chicken broth, salt, pepper

Directions:
Combine the first 8 ingredients to make the meat ball mix.
Roll the meat balls into small 1/2 inch balls.
Cook the meat balls in a large pot of slightly boiling water for 5 minutes (longer if the meatballs are bigger].
Remove with strainer and set aside.
Cut the asparagus spears into bit sized pieces, keep the asparagus liquid.
In a large pot melt the butter and stir in the flour with a whisk.
Add the liquikd from the asparagus and whisk well.
Add the chicken broth and whisk well; let the soup simmer for 5 minute.
Add the cream.
Add the asparagus and meatballs and warm through.
Chocolate, Peanut Butter & Oatmeal Squares


Ingredients:
margarine, sugar, milk, peanut butter, vanilla, oatmeal

Directions:
Put first 4 ingredients in large sauce pan.
Bring to boil, stirring constantly Remove from heat& add remaining ingredients Mix well& spoon into 9"X13" pan Refrigerate, cut& serve.
White Chocolate Chip Oatmeal Cookies
Category: desserts
By julie

These cookies are absolutely the best!! They really should be named disappearing cookies because they won't stay around long. Set your timer,  these cookies are best when they are lightly browned.

Ingredients:
1 cup butter
1 cup light brown sugar
1 cup white sugar
2  eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups rolled oats
2 cups white chocolate chips
1 cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the eggs, one at a time, and then the vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Yields: 6 dozen

Calories: 222.7
Fat: 11.4 g
Saturated fat: 5.7 g
Carbohydrates: 27.9 g
Sugars: 17.4 g
Dietary fiber: 0.9 g
Protein: 2.9 g
Cholesterol: 26 mg
Sodium: 166 mg
Super Easy Chicken Noodle Soup
Category: soups-stews-and-chili
By LORI LYNNE

Tasty, and the easiest chicken soup!!!  Preparation time only 30 minutes.

Ingredients:
1 pound boneless, skinless chicken meat
4 cubes  chicken bouillon
8 cups water
2 cups thin egg noodles

Directions:
Measure water into a large pot, and add chicken and chicken bouillon.  Boil until chicken is fully cooked. Remove chicken from the broth.  Chop into small pieces, and return meat to the pot. Add egg noodles, and cook until tender.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 293.6
Fat: 13.6 g
Saturated fat: 3.9 g
Carbohydrates: 14.7 g
Sugars: 0.4 g
Dietary fiber: 0.6 g
Protein: 26.4 g
Cholesterol: 92.6 mg
Sodium: 1229.8 mg
Zesty Tomato Soup for One
Category: soups-stews-and-chili
By HELENJAYNE

A tangy homemade tomato soup. Great 'comfort food'.

Ingredients:
½  tomato
¼  white onion
½ cup tomato-vegetable juice cocktail
salt and pepper to taste

Directions:
In a food processor or a blender, puree the tomato and onion. Transfer the mixture to a small saucepan. Stir in the vegetable juice and season to taste with salt and pepper. Bring to a boil and then let simmer for about 10 minutes. Serve hot topped with your favorite cheese or fresh bread.

Prep time: 5 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 serving

Calories: 45.1
Fat: 0.3 g
Carbohydrates: 10.5 g
Sugars: 6.9 g
Dietary fiber: 1.9 g
Protein: 1.6 g
Sodium: 330.9 mg
Yummy Veggie and Cheese Pasties


Ingredients:
Quark, butter, whole wheat flour, flour, salt, carrot, parsnip, black pepper, chili powder, curry powder, dried rosemary, cheese

Directions:
In a big bowl combine quark, butter, flours and salt, Using your hands quickly knead into a smooth dough. Place in the fridge until filling is ready.
Heat the oil in a frying pan and saute veggies for about 5 minutes. Season with pepper, chili powder, rosemary and curry powder. Allow to cool slightly (2 min.]. Stir in cheese.
On a lightly floured surface roll out quite thinly (as thinly as possible without it breaking]. Using a glass or cookie cutter (8 cm in diameter] cut out 8 rounds.
Place 1 tbs of filling onto each dough round and fold over to get a pasty shape. Seal using a fork to press down the rim.
Place the pasties on a paper-lined baking sheet and bake in the preheated oven at 180°C/350°F for about 30 minutes (check 5 minutes early to prevent overbrowning].
Serve with dipping sauce and salad of choice.
Enjoy! :].
New Orleans Shrimp Stew


Ingredients:
all-purpose flour, yellow onion, green bell pepper, celery ribs, garlic cloves, tomato paste, water, chicken bouillon, raw shrimp, green onion, cooked rice, salt

Directions:
Make a roux by heating oil on medium-high heat in stock pot.
Add flour to hot oil and continually whisk until your roux turn the color of peanut butter.
Add chopped vegetables and stir immediately.
Reduce heat to medium. Allow to cook 3 minutes, while stirring every minute.
Add tomato paste and stir immediately. Allow to cook another 3 minutes, while stirring every minute.
Slowly add 10 cups of water, chicken bouillon and Creole seasoning. Allow to slowly boil for 1 hour. Stir about every 15 minutes.
Add raw shrimp and simmer on medium heat for 15 minutes.
Serve over cooked rice and garnish with 1 to 2 tablespoons chopped green onion in each bowl.
Chicken Tandoori Focaccia Sandwiches


Ingredients:
focaccia bread, green grape, tandoori spice mix, curry powder, mayonnaise, swiss cheese

Directions:
Cut prepared Foccacia bread horizontally in half. Place sliced pieces of swiss cheese on one half.
Mix together cooked chicken, sliced green grapes, almonds, tandoori seasoning* curry powder, and mayonnaise. Stir ingredients together and spread mixture over the swiss cheese on the foccacia bread. Put bread together and slice to serve.
*You can purchase tandoori seasoning in the grocery store, however if you have left over tandoori chicken you can use that instead and omit the powder. You can also adjust the flavor of this sandwich by increasing the tandoori spice or curry powder to taste.
Spanakopita in Pastry Cups


Ingredients:
puff pastry shells, frozen chopped spinach, margarine, butter, onion, low-fat milk, flour, feta cheese, dried dill, lemon juice, pepper, salt

Directions:
Preheat oven to 400º.
Bake the pastry shells according to package directions.
Meanwhile, place the spinach in a microwave-safe bowl and microcook 15 minutes, covered on HIGH, until defrosted and hot.
Melt the margarine in a 12-inch nonstick skillet over medium-high heat.
Add onion to skillet and cook until soft, about 3 minutes, stirring occasionally.
When onion is soft, reduce heat to medium. Sprinkle flour over onion and cook for 1 minutes, stirring constantly.
Add the milk, a little at a time, stirring constantly. Cook stirring frequently, until the sauce thickens, 3-5 minutes.
Reduce the heat to low. Add feat, dill, lemon uice, pepper and salt.
Stir to melt cheese, about 1 minute.
Remove from heat.
Drain spinach well and add to skillet along with turkey. Return to heat and stir well to mix and heat thru.
Remove tops from puff pastry shells. Remove the uncooked portions from inside of shells and discard.
Fill each shell with 3/4 cup spinach mixture. Replace the tops and serve.