xiaoxl/recipe_data huggingface dataset:
Pad Thai Quinoa Bowl
Category: world-cuisine
By Lisa

This recipe uses quinoa which is gluten-free, high in protein and fiber, and has a nice nutty flavor. But you can always substitute for either rice or noodles. Take out the chicken and add extra edamame and you have a great vegetarian meal instead. Or add shrimp if you like. A seriously good, versatile recipe!

Ingredients:
4 cups low-sodium chicken broth
2 cups quinoa, rinsed and drained
1 tablespoon coconut oil, divided
1 large boneless, skinless chicken breast, cut into thin strips
¾ cup shredded cabbage
½ cup edamame
¼ cup diced broccoli stems
2  carrots, cut into matchsticks
2  green onions, chopped
3  eggs
1 teaspoon sesame oil
¼ cup natural peanut butter
¼ cup reduced-sodium soy sauce
3 tablespoons rice vinegar
2 tablespoons chili garlic sauce
2 tablespoons chopped fresh ginger
3 cloves garlic, minced
1 teaspoon sesame oil
½ cup salted peanuts, chopped
3 tablespoons chopped fresh cilantro

Directions:
Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside. Heat 1 1/2 teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken; stir until cooked through; about 5 minutes. Remove chicken from wok. Heat remaining 1 1/2 teaspoons coconut oil. Add cabbage, edamame, broccoli, carrot, and green onions and saute until vegetables soften slightly, 2 to 3 minutes. Whisk eggs with sesame oil in a small bowl. Push vegetables to the sides of the wok to make a well in the center; pour eggs in and stir to scramble, about 3 minutes. Combine peanut butter, soy sauce, rice vinegar, chili garlic sauce, ginger, garlic, and sesame oil together in a small bowl. Pour Thai peanut sauce over vegetable and egg mixture in the wok. Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.

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

Calories: 369.6
Fat: 16.8 g
Saturated fat: 4.4 g
Carbohydrates: 35.6 g
Sugars: 3 g
Dietary fiber: 5.3 g
Protein: 20.9 g
Cholesterol: 87.9 mg
Sodium: 648.4 mg
Pink Lemonade Margarita


Ingredients:
"lemon"

Directions:
Combine the first 3 ingredients in a cocktail shaker with 3/4 cup ice and shake vigorously.
Pour into glass.
Top with lemon-lime beverage, and garnish with lemon.
Peanut Butter, Butter and Sugar Toast


Ingredients:
peanut butter, butter, sugar

Directions:
Mix peanut butter, butter and sugar in small bowl. Set aside., Toast bread. Spread toast with peanut butter mixture. Enjoy while warm.
Thanksgiving Matcha Cranberry Scones


Ingredients:
flour, baking powder, salt, sugar, butter, vanilla extract, egg, dried cranberries, white chocolate chips, sugar, powdered sugar, vanilla extract

Directions:
Preheat oven to 400°F.
Sift and whisk the dry ingredients together.
Add the cold and cubed butter to the dry ingredients and cut with a pastry cutter (or two knives] until crumbly.
Whisk the wet ingredients together.
Add the wet ingredients to the dry ingredients, along with the dried cranberries and white chocolate, until a soft dough forms.
Divide the dough in half. Flatten each chunk until the dough is about 3/4 inch thick.
Cut the dough into 8 wedges and place on a greased baking sheet, flattening the sides as necessary.
Dab the wedges with cashew milk and top with sanding sugar and sliced almonds.
Bake for 12-15 minutes, or until the edges are golden brown.
For the glaze: mix the powdered sugar, cashew milk, and vanilla extract until smooth.
Top the scones with glaze as desired, and enjoy!
Scallops Provencale


Ingredients:
fresh mushrooms, Italian tomatoes, olive oil, butter, margarine, garlic cloves, scallops, red wine, parsley, lemon juice, oregano, basil, salt, pepper

Directions:
Slice mushrooms and set aside.
Chop tomatoes.
In 12-inch skillet over medium heat, heat butter and olive oil.
Add garlic and saute 1 minute.
Add scallops and saute 1 minute.
Add mushrooms and cook another minute.
Stir in tomatoes with their juice, red wine, parsley, lemon juice, oregano, basil, salt, and pepper.
Reduce heat and simmer 5 to 7 minutes.
Serve immediately.
Barefoot Contessa's Raspberry Sauce


Ingredients:
fresh raspberry, granulated sugar, water, framboise liqueur

Directions:
Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan.
Bring to a boil, lower the heat, and simmer for 4 minutes.
Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth.
Chill (for two to three hours].
My Best Ever Pink Salmon Patties


Ingredients:
pink salmon, green onions, red onion, green pepper, garlic, lemon pepper, white pepper, season salt, garlic powder, liquid smoke, butter, flour, egg

Directions:
Quick and easy!
Just add all ingredients into a medium size bowl; mix well.
Cover and let sit for at least 10 minutes to let the flavors and seasonings to merge together.
Form into patties.
Spray frying pan with butter flavored cooking spray (even though it does taste better if you put about 2 tablespoons butter in the frying pan let melt].
Place patties in pan; cook until crispy and dark golden brown on each side; about 3 to 4 minutes on each side, on medium to medium-high heat.
Roasted Garlic Soup with Parmesan


Ingredients:
roasted garlic, olive oil, butter, onions, fresh thyme, garlic, parmesan cheese, lemon wedges

Directions:
Melt butter in heavy large saucepan over medium-high heat; add onions and thyme and cook until onions are translucent, about 6 minutes.
Add roasted garlic and 18 raw garlic cloves and cook 3 minutes.
Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes.
Working in batches, purée soup in blender until smooth.
Return soup to saucepan; add cream and bring to simmer.
Season with salt and pepper.
Divide grated cheese among 4 bowls and ladle soup over.
Squeeze juice of 1 lemon wedge into each bowl and serve.
Easy 7-Up® Biscuits
Category: bread
By Heidi M Hoiseck

These biscuits are delicious and not as fattening as the recipe might lead you to believe. That stick of butter is allotted through the whole recipe and the biscuits are so tasty that you won't need any toppings!

Ingredients:
½ cup butter
4 ½ cups baking mix (such as Bisquick ®)
1 cup lemon-lime soda (such as 7-Up®)
1 cup sour cream

Directions:
Preheat oven to 425 degrees F (220 degrees C). Put butter in a 9x13-inch baking dish and place dish in the preheating oven until butter is melted. Mix baking mix, lemon-lime soda, and sour cream together in a bowl until dough holds together and is sticky. Turn dough onto a floured work surface and roll into 1-inch thick circle. Cut circles out of dough using a cookie cutter or the rim of a wine glass and place in the melted butter. Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes. Remove dish from oven and let stand until biscuits have absorbed all the butter.

Prep time: 20 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 12 servings

Calories: 301.2
Fat: 18.5 g
Saturated fat: 9.2 g
Carbohydrates: 30.8 g
Sugars: 0.9 g
Dietary fiber: 0.8 g
Protein: 3.9 g
Cholesterol: 28.8 mg
Sodium: 633.8 mg
Pumpkin Spice Puffed Pancakes


Ingredients:
flour, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, clove, egg, milk, milk, pumpkin puree

Directions:
Preheat a large skillet or griddle to medium heat.
In a medium mixing bowl, stir together flour, brown sugar, baking powder, salt and spices.
In another medium mixing bowl, whisk one egg until frothy.  Then add milk, pumpkin puree and vegetable oil and whisk until combined.
Make a well in the center of the dry ingredients and add the wet ingredients all at once.  Stir well but not too much, as the batter is meant to be a bit lumpy.  Please note the batter is also thicker than your average pancake batter.
Using a 1/4 cup sized measuring cup, pour batter onto the hot, greased skillet/griddle, leaving enough space between each pancake for them to expand.  With the bottom of your measuring cup or the back of a spoon, spread out the batter in a circular motion until pancake is an even layer.
Cook for 2-4 minutes or until surface begins to bubble and edges appear slightly dry.  Turn and cook for another 2 minutes until golden brown.  These pancakes will puff up and almost appear to split in half.  Do not press on them with your spatula, or they will deflate.
Serve hot with butter and maple syrup (or your choice of syrup].  Please note the pancakes themselves are not very sweet, so the use of sweet syrup is a must.
Starfruit (Carambola) Upside Down Cake


Ingredients:
butter, brown sugar, carambolas, maraschino cherries, butter, sugar, eggs, lemon zest, flour, baking powder, salt, milk

Directions:
Place the three tablespoons butter in a round 9 inch cake pan and warm it to melt the butter.
Cover the butter with the brown sugar, then place the star shaped carambola slices and the cherries.
In a mixing bowl, cream the 1/3 cup butter with the sugar and lemon zest.
Add, one by one, the eggs and continue beating for four minutes.
In a separate bowl, combine the flour, baking powder and salt.
Add the dry ingredients to the mixing bowl, alternating with the milk.
Pour the batter into the cake pan, and bake at 350 degrees for 50-55 minutes.
Remove from oven and let cool for 3 minutes, then invert onto a serving plate. Cool completely before serving.
Fish are Friends Salmon-Less Spread


Ingredients:
carrot, onion, celery, sunflower seeds, water, lemon juice, dill, salt

Directions:
This recipe requires a little prep. Presoak unhulled rye grains for 14 hours to allow sufficient time for softening. You may wait until they begin to sprout to use them in this recipe. You’ll also need the pulp from 2-3 juiced carrots.
Place ¼ heaping cup of presoaked rye in a grinder, blender, or food processor and pulse to splinter the grains. Stop before it turns into a flour-like consistency.
Stir rye and the next three ingredients together in a bowl. Set aside.
In a blender, grind the sunflower seeds into a powder. Add lemon juice and seasonings and blend—adding just enough water to get a soft cream-cheese-like consistency.
Add sunflower mixture to the ingredients previously set aside. Mix thoroughly by hand. The mixture should be flaky but should also hold together when pressed.
Serve Fish are Friends Salmon-less Spread as an appetizer on cucumber slices, celery sticks, endive leaves, or on raw crackers. Serve on a bed of lettuce for a satisfying main course. Salmon-less Spread will keep for three days in the fridge.
Slow Cooker Chicken and Noodles
Category: soups-stews-and-chili
By KathyLP

This is a wonderfully easy soup to cook while at work or on a busy day! This can be 'soupy' with more broth; or sometimes I like to thicken the juice with a little water and cornstarch mixture and let cook till thick.  Then it is good served over mashed potatoes!  Enjoy!!

Ingredients:
4  skinless, boneless chicken breast halves
6 cups water
1  onion, chopped
2 stalks celery, chopped  (Optional)
salt and pepper to taste
1 (12 ounce) package frozen egg noodles

Directions:
Place chicken, water, onion and salt and pepper to taste into a slow cooker.  Add celery if desired. Set temperature to low and cook for 6 to 8 hours. When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small casserole dish to keep warm. Turn the slow cooker up to high heat and stir in the frozen egg noodles. Cook until noodles are tender then return the chicken pieces to the broth. Adjust seasonings to taste.

Prep time: 30 mins
Cook time: 8 hrs
Total time: 8 hrs 30 mins
Yields: 6 - 1 cup servings

Calories: 311
Fat: 3.5 g
Saturated fat: 0.9 g
Carbohydrates: 42 g
Sugars: 2 g
Dietary fiber: 2.3 g
Protein: 26.4 g
Cholesterol: 92.7 mg
Sodium: 81.4 mg
The Best Salad We Ever Ate!


Ingredients:
sugar, dry mustard, salt, white vinegar, apple cider vinegar, Worcestershire sauce, greens, green onions, blue cheese, granny smith apple, salt, sugar, Worcestershire sauce, paprika, cayenne pepper, pecans, butter

Directions:
For the Dressing: Put everything in container and shake., For the Pecans:, Preheat oven to 325°F, beat the egg whites with salt until foamy., Add sugar Worcestershire, paprika, and cayenne., Fold in pecans and melted butter., Spread pecans over baking sheet., Bake 30-40 minutes, stirring every 10 minutes., Remove from oven and cool., Store pecans in an airtight container., Mix field greens, green onions, blue cheese, apple and pecans., Toss with dressing--to your taste., You will have leftover dressing and pecans.
Bulgogi (Korean Grilled or Broiled Beef)


Ingredients:
beef, steamed rice, soy sauce, sugar, honey, garlic, wine, beef broth, green onions, salt, black pepper

Directions:
Mix the 9 seasonings.  Put the sliced beef and mix together thoroughly; marinate 1 to 2 hours.
Grill or broil until beef is cooked to your liking (will cook FAST - is very thin].
Fettuccine With Herbed Cheese Sauce


Ingredients:
butter, green onion, garlic clove, all-purpose flour, salt, dried basil, dried oregano, black pepper, milk, mozzarella cheese, whole milk ricotta cheese, fresh parsley, fettuccine, spaghetti

Directions:
Melt butter in medium saucepan; add onions and garlic.
Cook 5 minutes or until tender.
Stir in flour, salt, basil, oregano and pepper.
Gradually stir in milk; cook and stir until thick and bubbly.
Remove from heat.
Add cheeses.
Stir until melted and thoroughly combined.
Stir in parsley; keep warm.
Cook fettuccine according to package directions.
Toss immediately with cheese sauce and serve.
Best Spinach recipe


Ingredients:
fresh spinach, frozen spinach, eggs, butter, flour, milk, ground nutmeg

Directions:
First prepare a béchamel: Melt the butter in a saucepan.
Add the flour and mix well.
Pour some milk little by little, stirring continually with a wooden spatula to incorporate the milk into the mixture.
Continue pouring the milk until obtaining a thick white sauce (a little less than a pint of milk should do].
Season with salt and pepper.  You can add ground nutmeg to the white sauce to improve the flavours.
Next, prepare some boiled eggs.
Then, put the spinach with a tablespoon of water in a saucepan and cook over medium heat for about 10 minutes (a bit longer if using frozen spinach].
When cooked, salt the spinach and move it into the sauce.
Mix well.
To make the croutons, break the bread slices into bite size pieces.
Melt a knob of butter in a frying pan and brown the bread each side for a few minutes Remove the bread from the pan.
Pour the spinach mixture into the frying pan and maintain on a low heat to keep the spinach hot until serving.
Sprinkle with the croutons on top.
Cut the boiled eggs in half and serve in plates with the spinach and croutons.
Leftover Meatloaf Casserole
Category: main-dish
By J Bates

A quick casserole using leftover ingredients turns meatloaf, pasta, 2 kinds of cheese, and spices into a whole new meal.

Ingredients:
1 (16 ounce) package rotini pasta
4 slices leftover meatloaf, or to taste
1 cup frozen corn
1 (15 ounce) can tomato sauce
1 dash Italian seasoning
1 dash dried basil
1 dash dried oregano
1 dash onion powder
1 dash garlic powder
salt
1 dash ground black pepper
1 tablespoon white sugar
¼ cup grated Parmesan cheese
⅓ cup Italian bread crumbs
½ cup shredded Cheddar cheese

Directions:
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes. Preheat the oven to 350 degrees F (175 degrees C). While pasta cooks, mash meatloaf in a 2 1/2-quart casserole dish. Add corn and mix. Combine tomato sauce, Italian seasoning, basil, oregano, onion powder, garlic powder, salt, pepper, and sugar in a bowl. Stir well. Drain pasta and add to the meatloaf mixture in the casserole dish. Mix in tomato sauce mixture. Top with Parmesan cheese, bread crumbs, and Cheddar cheese. Bake in the preheated oven until bubbly, 30 to 45 minutes.

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

Calories: 387.8
Fat: 10.3 g
Saturated fat: 4.4 g
Carbohydrates: 55.5 g
Sugars: 7.3 g
Dietary fiber: 3.6 g
Protein: 20.1 g
Cholesterol: 51.7 mg
Sodium: 515.5 mg
Ham Bone and Vegetable Soup
Category: soups-stews-and-chili
By JustGman1111

I was looking for a good use of a ham bone without the heavy cream of a potato soup. I made use of a few other recipes to come up with one that I thought my husband and I would like. I think it is important to start with the three basics: onion, celery, and carrots. In addition, you can add a variety of different vegetables to suit your taste or depending on what you have in the house at the time.

Ingredients:
2 tablespoons bacon grease
1 large onion, diced
2  carrots, peeled and diced
3 stalks celery, diced
2 cloves garlic, crushed
3  potatoes, diced
8 cups hot water
8 cubes  chicken bouillon
1  ham bone
1 (14 ounce) can diced tomatoes
½ (16 ounce) package frozen corn
1 (8 ounce) can tomato sauce
1 teaspoon black pepper
½ teaspoon salt

Directions:
Melt bacon grease in a large skillet over medium-high heat. Cook and stir onion, carrots, celery, and garlic in hot bacon grease until vegetables are slightly tender and fragrant, about 5 minutes. Stir potatoes into onion mixture; cook and stir until golden, about 10 minutes. Stir hot water and chicken bouillon together in a slow cooker until bouillon is dissolved; add onion mixture, ham bone, diced tomatoes, corn, tomato sauce, black pepper, and salt. Cook soup in the slow cooker set to Low for 4 to 6 hours. Remove ham bone from soup and let rest until cool enough to handle. Remove meat from ham bone and stir meat into soup.

Yields: 12 servings

Calories: 87
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 18.8 g
Sugars: 3.8 g
Dietary fiber: 2.8 g
Protein: 3 g
Cholesterol: 0.4 mg
Sodium: 1038.8 mg
Velveting Chicken Breast, Chinese Restaurant-Style
Category: world-cuisine
By VICTORIA

Chicken as moist and tender as the best Chinese restaurant. Not my technique--got online--why limit it to Chinese? Chicken can be stored for a few hours before adding to vegetables and sauce when food is just about done.

Ingredients:
1  egg white
1 tablespoon Chinese rice vinegar
1 tablespoon cornstarch
1 teaspoon kosher salt
1 pound skinless, boneless chicken breast, thinly sliced
8 cups water
1 tablespoon peanut oil

Directions:
Whisk egg white, vinegar, cornstarch, and salt together in a bowl until marinade is smooth. Add chicken; cover with plastic wrap and marinate in the refrigerator, about 30 minutes. Bring water and oil to a boil in a pot over high heat. Reduce heat to medium. Pour excess marinade off the chicken. Add chicken to the pot; boil until white on the outside but still raw in the middle, about 1 minute. Strain off excess liquid. Store in the refrigerator in a sealed container until ready to use, up to a few hours. Heat until chicken is no longer pink and juices run clear.

Prep time: 10 mins
Cook time: 36 mins
Total time: 46 mins
Yields: 1 pound chicken breast

Calories: 155.8
Fat: 5.7 g
Saturated fat: 1.2 g
Carbohydrates: 1.9 g
Sugars: 0.1 g
Protein: 22.9 g
Cholesterol: 58.3 mg
Sodium: 556 mg
Homemade Buttermilk Pancakes


Ingredients:
egg, buttermilk, all-purpose flour, sugar, baking powder, baking soda, salt

Directions:
In large bowl, beat egg; stir in buttermilk and oil.
Add remaining ingredients; stir just until large lumps disappear.
Lightly grease heated griddle.
A few drops of water sprinkled on griddle sizzle and bounce when heat is just right.
Pour batter, about 1/4 of a cup at a time and bake other side.
*** To make buttermilk; pour 1 T. of vinegar into liquid measuring cup. Fill the rest of the cup, to the 1 cup line, with milk. The acid in the vinegar will cause the milk to form a type of buttermilk, suitable or baking.**.
Easy Black Bean Salsa


Ingredients:
Mexican-style tomatoes, black beans, green chilies, onion, fresh cilantro, fresh parsley, salt, garlic, sliced ripe olives

Directions:
Drain tomatoes, reserving juice. Cut up tomatoes; place in a bowl.
Add juice and all remaining ingredients; stir until combined.
Cover and store in the refrigerator several hours or overnight.
Serve with tortilla chips or as an.
accompaniment to Mexican food.
Yield: about 4 cups.
Cinnamon Biscuit Rolls


Ingredients:
all-purpose flour, sugar, baking powder, salt, butter, margarine, milk, butter, margarine, brown sugar, ground cinnamon, confectioners' sugar, milk, vanilla

Directions:
Generously grease an 8x11 or 9x13 inch baking pan with butter.
Cream 1/3 cup butter or margarine with the brown sugar and cinnamon.
In a large bowl, combine flour, sugar, baking powder, and salt.
Cut in 1/4 cup butter or margarine until crumbly.
Make a well in center of dry ingredients.
Add cold milk all at once.
Stir to form a soft dough.
Turn dough out onto a lightly floured board.
Knead 8 times- do NOT overknead!
(This will make the biscuit dough tough.] Roll dough into rectangle about 12 inches long and 6 inches wide.
Spread the cinnamon, sugar and butter mixture over the entire surface of the dough.
Roll up as you would a jelly roll.
Mark, and then cut 12 slices with a serrated knife.
Place in greased pan.
Rolls will touch slightly.
Bake at 400 degrees for 20-25 minutes or until golden brown and bubbling.
Turn out onto a wire rack to cool.
(Line underneath the rack with paper towels to catch the gooey drippings].
Combine the confectioners' sugar with the vanilla, and then add enough milk to make a thin glaze.
Drizzle this over the rolls while still warm.
Eat with a cup of tea or coffee and expect rave reviews from friends and family!
Pudding Squares


Ingredients:
butterscotch pudding mix, instant vanilla flavor pudding and pie filling, light corn syrup, creamy peanut butter

Directions:
Butter baking pan 9x9x2.
In large saucepan, heat pudding mix (dry] and corn syrup to boiling over medium heat; stirring constantly; boil and stir 1 minute.
Remove from heat and blend in peanut butter.
Stir in cereal until evenly coated.
Spread mixture evenly in pan with the buttered back of a spoon.
Cool until firm, about 30 minutes.
Cut into squares.
Gluten Free Shortbread: Pomegranate Berry Pastafrolla


Ingredients:
flour, flour, coconut milk, coconut oil, blueberries, pomegranate, chocolate, coconut cream

Directions:
Preheat the oven to 350°F.
Combine all ingredients together in a bowl and knead by hand for a couple minutes.
Line a circular baking pan with parchment paper, transfer the dough in the pan and press it down to the bottom (I do it by rolling a glass over the dough until evenly flat]. It should be about 3/4 of an inch thick. If you have leftover dough, cut it in rectangular pieces and use it to make small cookies.
Spread a very thin layer of apricot jam over the dough and bake it for about 30 minutes.
Wash the blueberries, separate the pomegranate seeds under running water (it will prevent the juice from making the pie messy] and when the pastarfrolla is done and has cooled down a bit, use the fruit to decorate the pie as you see in the photos.
Shave some dark chocolate on top, sprinkle a few drops of coconut cream and you have this artistic looking pie!
Broccoli Casserole


Ingredients:
broccoli, mayonnaise, onion, cheddar cheese, eggs

Directions:
Mix in a bowl, can of mushroom soup, mayonnaise, onion, cheddar and the 2 eggs beaten.
Fold mixture together.
Add the chopped broccoli ( I just chop up the bunch, into small pieces, maybe you will get 2-3 cups] fold that into the mixture.
Put into a greased casserole, sprinkle with bread crumbs.
Cook uncovered for 45 minutes at 350 degrees.