xiaoxl/recipe_data huggingface dataset:
Spinach Salad With Sesame Dressing


Ingredients:
spinach, red onion, fresh mushrooms, sesame seeds, garlic clove, olive oil, vinegar, honey, soy sauce, pepper

Directions:
For the salad, just toss the ingredients in a salad bowl and set aside to prepare the dressing.
To make the dressing, cook the sesame seeds and garlic in the oil in a small skillet for 1 minute (not too hot or garlic will pop and splatter].
Remove from heat and stir in rest of the ingredients.
Cool slightly and pour over the salad.
Toss gently and serve.
Macaroni Goulash


Ingredients:
ground beef, green pepper, onion, margarine, salt, black pepper, tomatoes, tomato sauce

Directions:
Saute green pepper and onions in margarine or oil., Add ground beef, salt and black pepper., Cook until browned., Add this to tomatoes, tomato sauce and macaroni., Simmer on low heat about 15 minutes., Stir occasionally to prevent sticking., Some water can be added if needed.
Japanese Fruit Cake


Ingredients:
butter, eggs, caster sugar, cider vinegar, raisins, cashew nuts, coconut flakes

Directions:
Preheat oven to 180 degrees.
Mix all the ingredients together. Place into the pastry case and bake for 50 minutes.
Cool and brush on some Apricot jam on as a glaze.
Scalloped Asparagus Casserole


Ingredients:
asparagus, butter, margarine, all-purpose flour, salt, pepper, milk, Worcestershire sauce, sharp cheddar cheese

Directions:
Wash asparagus, remove woody part of stalks and cut into 2 1/2-inch pieces.
Cook asparagus in boiling salted water until just tender.
Drain and place in a shallow baking dish or casserole.
Melt 2 tablespoons butter in saucepan.
Mix 2 tablespoons of the butter with the soft bread crumbs; set aside for topping casserole later.
Blend flour, salt, and pepper into remaining butter in saucepan.
Continue cooking and stirring over low heat.
Gradually add milk, stirring until thickened.
Add Worcestershire sauce, red pepper, and cheese; stir until cheese is melted.
Pour sauce over asparagus in casserole; top with buttered crumbs.
Bake at 350° for 20 minutes or until bubbly.
Apple and Orange Muffins


Ingredients:
flour, instant yeast, baking soda, orange, apples, egg, demerara sugar, vanilla essence, plain yogurt, olive oil, orange, juice of

Directions:
In a bowl, mix the flour with the instant yeast powder, baking soda, orange zest and apple pieces.
In another bowl whisk the egg, and add sugar, vanilla essence, yogurt and olive oil. Dilute with the juice of half an orange.
Add egg mixture to dry ingredients and apple pieces and stir just until moistened. Batter should be lumpy.
Spoon batter into greased or lined muffin cups, filling just below the top. Bake in the oven at 180°C for about 30 minutes or until lightly golden.
Cool muffins on wire rack for about 5 minutes, then remove from the pan.
Amazing Pecan Coffee Cake
Category: desserts
By DWBH

Melt in your mouth. My mother-in-law actually asked for this recipe... now THAT'S saying something.

Ingredients:
2 cups all-purpose flour
¼ teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 ½ cups white sugar
2  eggs
1 tablespoon vanilla extract
½ cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside. In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan. To make the Pecan Topping:  In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 - 9x13 inch pan

Calories: 485.5
Fat: 29.5 g
Saturated fat: 14.3 g
Carbohydrates: 52.7 g
Sugars: 34.6 g
Dietary fiber: 1.6 g
Protein: 4.9 g
Cholesterol: 85.2 mg
Sodium: 279.9 mg
Chicken Sweet Potato Skillet
Category: meat-and-poultry
By Always Cooking Up Something

A savory combination of chicken, sweet potato, and spinach is seasoned with sage, sweetened with pear, given a splash of whiskey for a kick, and topped with toasted hazelnuts. It makes a lovely fall supper!

Ingredients:
1 tablespoon olive oil, or as needed
1  skinless, boneless chicken breast half, cut into cubes
1 large sweet potato, peeled and cut into 1/2-inch pieces
1 tablespoon Irish whiskey
1 tablespoon minced fresh sage
1  pear - peeled, cored, and cut into 1/2-inch pieces
½ cup water
2 cups baby spinach
¼ cup chopped toasted hazelnuts
salt and ground black pepper to taste

Directions:
Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until browned, 3 to 5 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir sweet potato in the same skillet over medium heat until slightly browned, 5 to 10 minutes; return chicken to the skillet. Add whiskey, sage, pear, and water; stir well. Partially cover skillet, lower heat to medium-low, and cook until chicken is no longer pink in the center and sweet potato is tender, about 10 minutes. Remove lid and sprinkle spinach over the chicken-sweet potato mixture; cook, stirring occasionally, until spinach is wilted, about 5 minutes. Stir in hazelnuts; season with salt and black pepper.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 2 servings

Calories: 485.2
Fat: 17.3 g
Saturated fat: 2 g
Carbohydrates: 62.2 g
Sugars: 18.4 g
Dietary fiber: 11.4 g
Protein: 19.2 g
Cholesterol: 33.6 mg
Sodium: 180.6 mg
Weight Watchers Baked Oatmeal


Ingredients:
oats, baking powder, salt, skim milk, egg substitute, unsweetened applesauce, sugar, vanilla, cinnamon, apple

Directions:
Combine dry ingredients. Add wet ingredients. Add chopped apple. Mix. Pour into 8 x 8 dish sprayed with Pam. Bake at 325 for 45 minutes.
Note: I've heard that if you like your oats softer, you can prepare this and refrigerate it the night before, then bake it in the morning.
Sweet Fizzy Smoothie


Ingredients:
cantaloupe, banana, red grapes

Directions:
"Place in your blender the cantaloupe, the banana broken into pieces, the grapes, and the seltzer.  Blend until they come together as a smoothie.  Add a little more seltzer if you need it.  Enjoy!"
Fruited Brown Rice Pudding


Ingredients:
sugar, salt, skim milk, egg, vanilla, cooked brown rice, raisins, nutmeg, cinnamon

Directions:
In a large bowl, combine the dry milk, sugar and salt.
Add the milk, eggs, and vanilla, mixing the ingredients well with a fork.
Stir in rice, raisins, apricots, nutmeg, and cinnamon.
Pour mixture into a greased 6-cup casserole dish.
Bake the pudding in a preheated 325 degree oven for 15 minutes. Stir the pudding, and then bake the pudding for another 35 minutes or longer until the milk is absorbed. Serve the pudding warm or chilled.
Ratatouille


Ingredients:
eggplants, zucchini, diced tomatoes, bulb of garlic, extra virgin olive oil, parsley, basil

Directions:
Dice the eggplant in 1 inch pieces, sprinkle with salt and set aside in a colander lined with paper towel to let the eggplant sweat out its bitterness.
Dice zucchini in 1 inch pieces.
Using a garlic press, squeeze the cloves of an entire bulb of garlic into a small bowl.
Using fresh paper towel blot the eggplant dry.
Add two tablespoons of oil to a large stock pot.
Add half of the eggplant to the stock pot.
Add half of the zucchini to the stock pot.
Add one can of tomatoes to the stock pot.
Sprinkle half of the garlic over the tomatoes.
Sprinkle this layer with a large pinch of salt pepper.
Layer the other half of the ingredients in the same order topping the tomatoes with another large pinch of salt and pepper.
Simmer on low heat for two hours giving the stew a good stir after the first hour.
Serve with freshly chopped parsley or basil for garnish.
Baer's HOT General Tso's Chicken W/Sauce & Rice


Ingredients:
boneless chicken breasts, eggs, cornstarch, cornstarch, sugar, cayenne pepper, cooking sherry, rice vinegar, soy sauce, garlic cloves, white rice

Directions:
<U+25CF> Peel and slice up about 1/8 cup of Garlic Cloves into disk like pieces and set aside.                                                                                         We used some very spicy Wild Garlic that had very small cloves so that’s why I could only give a guess on how much you will need to buy. .
¦Breading¦.
<U+25CF>In a medium to large mixing bowl add the 6 Eggs and 1 cup Corn Startch. Mix as smooth as you can.
<U+25CF>Cut the Chicken Breast in to bite size pieces and add in to the breading mixture. Mixing the pieces inches.
<U+25CF>Cover and refridgerate about 30mins (this step can be skipped if you prefer] It seems to help the breading adhere better if refridgerate.
¦Sauce¦.
<U+25CF>In a small mixing bowl mix the 8 tsp Corn Startch, 6 tbs Sugar and 2 tbs Cayenne Pepper.
<U+25CF> In the same small mixing bowl now add and mix in the 8 tbs Sherry Wine, 6 tbs Rice Vinegar and 1 cup Soy Sauce.
<U+25CF>In the same bowl add the Sliced Garlic you sat aside earlier.
<U+25CF>Now sat this bowl aside for later.
¦Cooking¦.
<U+25CF>Add Vegetable Oil to a deep frying pan and turn on high heat, Make sure the oil is high enough to cover the chicken. After its hot we start cooking the chicken.
<U+25CF>While the Oil is heating set up a plate (cookie sheet in my case] with paper towel on it. This is where your going to move the chicken to as it gets done in the oil.
<U+25CF>Use tongs to add a piece of chicken at a time making sure they don't stick to each other.
<U+25CF>Take pieces out as they get a nice light brown coating and put on the paper towel. Adding more chicken as space allows.
<U+25CF>I normally start the rice at these point so it will be done a little before the chicken.
¦Final Cooking with Sauce¦.
<U+25CF>After all the chicken is done cooking pour the Sauce in a large frying pan and cook on medium heat till the sauce start thickening, stirring constantly (doesn't take long].
<U+25CF>After about half the Sauce has thickened add the Chicken, mixing it in with the Sauce.
<U+25CF>After fully mixed serve up the chicken on a bed of rice.
Vegetable Sandwich


Ingredients:
butter, cheese, cucumbers, tomatoes, potatoes, onions, beets, tomato ketchup

Directions:
Apply butter on one side of bread., Then apply coriander and green chili paste on bread slice., Put slices of all the vegetables and sprinkle some salt and pepper., Shred some cheese on it., Put other bread slice on it n serve it with tomato ketchup or mayonnaise., You can make roasted sandwich too.
Chiarello's Pumpkin Pastina


Ingredients:
olive oil, onion, fresh thyme, parmesan cheese

Directions:
Bring the broth to a low simmer in a saucepan.
Heat olive oil in a large sauté pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme; stir, and add 2 cups of the simmering broth. Bring to a boil.
Add the pastina; stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper. Add simmering broth 1/2 cup at a time as the previous addition is absorbed, and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes.
Add the squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more broth if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring inches Taste for seasoning. If desired, pour into hollowed-out pumpkin for serving; garnish with cheese.
Mongolian Beef and Spring Onions
Category: world-cuisine
By vkarlson

A soy-based Chinese-style beef dish. Best served over soft rice noodles or rice.

Ingredients:
2 teaspoons vegetable oil
1 tablespoon finely chopped garlic
½ teaspoon grated fresh ginger root
½ cup soy sauce
½ cup water
⅔ cup dark brown sugar
1 pound beef flank steak, sliced 1/4 inch thick on the diagonal
¼ cup cornstarch
1 cup vegetable oil for frying
2 bunches green onions, cut in 2-inch lengths

Directions:
Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside. Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes. Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C). Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil. Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.

Prep time: 12 mins
Cook time: 8 mins
Total time: 30 mins
Yields: 4 servings

Calories: 390.8
Fat: 12.1 g
Saturated fat: 2.8 g
Carbohydrates: 54.7 g
Sugars: 38.8 g
Dietary fiber: 3.3 g
Protein: 18 g
Cholesterol: 27.2 mg
Sodium: 1861.8 mg
Zucchini Bread


Ingredients:
eggs, sugar, flour, salt, baking soda, baking powder, cinnamon, vanilla, zucchini

Directions:
Blend well in mixer, eggs, sugar and oil., Into mixture add all dry ingredients mixed with 2 c flour., After mixture is blended add last cup of flour, folding in by hand., Fold in 2 c zucchini, drained partially.  Add vanilla., Bake in 2 bread tins 350 degrees for 60 minutes.
Ground Beef and Noodles


Ingredients:
ground beef, water

Directions:
Brown ground beef and drain., Return to skillet., Add water and noodles with seasoning., Bring to boil., Add veggies., Boil for 5-7 minutes or until veggies are tender.
A Spiced Pumpkin Soup


Ingredients:
butter, onion, whole wheat flour, curry powder, cumin, ground nutmeg, garlic cloves, sweet potato, salt, low sodium chicken broth, pumpkin, 1% low-fat milk, fresh lime juice

Directions:
Melt butter in a Dutch oven or large saucepan over medium-high heat. Sauté onion for 3-4 minutes then add flour, curry, garlic, cumin and nutmeg and sauté for 1 minute.
Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.
Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.
Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.
Remove from heat and add lime juice.
Chicken in Red Curry with Bamboo Shoots


Ingredients:
boneless chicken, red curry paste, unsweetened coconut milk, sweet basil, kaffir lime leaves, hot red chili pepper, zucchini, fish sauce, water, bamboo shoots, palm sugar, brown sugar

Directions:
Heat about 1/2 the coconut milk to a boil in a large pan.
Stir in the red curry paste.
Add the chicken, reduce heat, and simmer until chicken is cooked through, 5-7 minutes.
Add the rest of the coconut milk, water, bamboo shoots, sugar, and fish sauce and return to a boil.
Stir in the zucchini, kaffir lime leaves, and hot chillies.
Cook several minutes or until zucchini are done to your liking.
Garnish with sweet basil before serving.
Serve with hot rice, if desired.
Peanut Butter Noodles
Category: side-dish
By Amy Brolsma

This is kid friendly with an Asian twist. Can also be made with spaghetti pasta.

Ingredients:
½ cup chicken broth
1 ½ tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons peanut butter
1 ½ tablespoons honey
2 teaspoons hot chile paste  (Optional)
3 cloves garlic, minced
8 ounces Udon noodles
¼ cup chopped green onions
¼ cup chopped peanuts

Directions:
Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan.  Cook over medium heat until peanut butter melts and is heated through.  Add noodles, and toss to coat.  Garnish with green onions and peanuts.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 329.9
Fat: 12 g
Saturated fat: 2.1 g
Carbohydrates: 46.8 g
Sugars: 9 g
Dietary fiber: 1.9 g
Protein: 10.7 g
Sodium: 1188 mg
Snow-Capped Granola Bites


Ingredients:
unsweetened flaked coconut, pecan halves, dates, rolled oats, butter, light brown sugar, white corn syrup, salt, nutmeg, cinnamon, vanilla

Directions:
Preheat oven to 350*. Line a 10 x 6 cake pan with parchment paper.
In a large bowl, mix together coconut, pecans, dates, cranberries and sunflower kernels.  Set aside.
Heat the oats in a small frying pan until toasted a light brown.  This could take about 10 minutes.  Do not leave unattended.  When done, add to the fruit and nut mixture.
In a small saucepan, over medium heat, mix together butter, brown sugar, corn syrup, salt, nutmeg and cinnamon.  Once incorporated, increase heat and boil for 1 minute.  Remove from heat and add vanilla.
Quickly pour this over the fruit/oat mixture and stir until combined.
Press into the prepared pan.  I've had good success laying another sheet of parchment over the mixture and pressing with a spatula.  Bake for 15 minutes.
Remove from oven and immediately sprinkle with vanilla baking chips.  Allow the chips to soften for a few minutes, then using an offset spatula, spread to ice.
Allow to cool to room temperature before removing from the pan and cutting into serving size pieces.  They will be easier to cut if barely warm.
Crock Pot Apple Butter


Ingredients:
apples, water, sugar, cinnamon, brown sugar

Directions:
"Wash and quarter apples.  Place in 3 1/2 to 4 quart crock pot.  Add all other ingredients.  Cook on low all day."
Grilled S'mores


Ingredients:
graham cracker squares, marshmallows

Directions:
Top one graham cracker square with one candy bar half, one marshmallow and another graham cracker square.  Repeat with remaining graham crackers, candy and marshmallows.
Center one s'more on each foil sheet.
Wrap and seal to form four packets, leaving room for heat circulation inside packets.
Grill, indirect heat, 4 - 5 minutes in covered grill until marshmallows are melted.
Open carefully and enjoy!
Bangkok Burgers


Ingredients:
ground beef, brewed coffee, salt, soy sauce, butter

Directions:
"Mix ground beef lightly with coffee and salt - shape into 4 patties.  Patties should be about 1 inch thick.  Brush patties with soy sauce.  Pay fry over medium heat in butter for 8 minutes turn and brush again with soy sauce.  Cook 8 additional minutes for medium.  Serve on rolls."
Chicken Salad With Thai-Flavored Dressing
Category: salad
By USA WEEKEND columnist Pam Anderson

With rotisserie chickens so readily available, it's easy to buy a pre-roasted bird and pull the meat off the bones for use in recipes that would otherwise likely be too complicated for a weeknight meal. A little shredding and chopping is all it takes to serve up this delicious Thai-flavored chicken salad.

Ingredients:
4 cups rotisserie chicken, skinned and boned, meat shredded into bite-sized pieces
2 medium celery ribs, cut into small dice
2 medium green onions, sliced thin
chopped honey-roasted peanuts
2 tablespoons lime juice
2 tablespoons Asian fish sauce
1 teaspoon ground ginger
2 teaspoons white sugar
½ teaspoon hot red pepper flakes
2 tablespoons minced fresh cilantro leaves
2 tablespoons chopped fresh mint leaves
Boston lettuce
sliced cucumbers
grated carrots
chopped honey-roasted peanuts

Directions:
In a medium bowl, mix chicken, celery, green onions and peanuts. In a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 Tbs. water. Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.

Yields: 4 servings

Calories: 387.4
Fat: 10.5 g
Saturated fat: 2.5 g
Carbohydrates: 16.8 g
Sugars: 8.5 g
Dietary fiber: 4 g
Protein: 55.1 g
Cholesterol: 127.5 mg
Sodium: 791.7 mg
Crab Salad Stuffed Potato Skins


Ingredients:
yukon gold potatoes, prepared mayonnaise, Dijon mustard, green onions, fresh chives

Directions:
Preheat the oven to 350 degrees F.
Bake the potatoes until soft, about 40 minutes depending on the size.
Heat the oil in a deep fryer to 375 degrees F.
Remove the potatoes from the oven. Scoop out the flesh and transfer to a bowl for another use. Place the potato skins into the fryer until they become brown and crispy.
Remove the skins, place on paper towels and season with salt, and pepper, to taste. Let cool to room temperature.
Mix the crab with the mayonnaise, Dijon, green onions, and chives.
Season the mixture with salt, and pepper, to taste. Spoon the mixture into the potato skins.
Pear and Goat Cheese Stuffed Pumpkins


Ingredients:
pear, cinnamon

Directions:
Preheat oven to 350°F/180°C.
Cut off the top of pumpkins and scoop out the seeds.
In a small bowl, place chopped pear and cinnamon and mix well.
Stuff the pumpkins with the pear mixture.
Place pumpkins in a shallow baking dish and bake for 45 minutes or until the pumpkins are tender.
Take the pumpkins out and top with goat cheese crumbles. Broil for a few minutes. Be careful not to burn.
Infuse love and serve!
Bourbon Glazed Salmon With Peanuts and Bacon


Ingredients:
salmon fillet, brown sugar, black pepper, Bourbon, soy sauce, cornstarch, roasted peanuts, smoked bacon

Directions:
For the glaze, combine the juice, brown sugar, bouillon, pepper, bourbon and soy sauce.  Bring to a boil and cook for 3 to 4 minutes.  Turn heat down to a simmer.  Thicken to your desired thickness with cornstarch slurry (equal parts cold water mixed with cornstarch -- be careful, it will thicken quickly!].
For the topping, fry the bacon in a skillet over medium heat until crisp.  Add peanuts and cook until the peanuts are heated through and hot, about 1 minute.
Grill the salmon over medium-high heat to desired doneness.  (I cook 2 minutes, turn 45 degrees and cook 2 minutes more, flip the salmon and cook 2-3 minutes, rotate 45 degrees and cook 2-3 minutes more, until it flakes nicely] Baste with the glaze while you are grilling the salmon.
Finish by topping the salmon with the bacon and peanuts.