xiaoxl/recipe_data huggingface dataset:
Irish Fluffy Lemon Pudding


Ingredients:
butter, lemons, eggs, flour, milk

Directions:
Cream the butter.
Add sugar and beat well.
Grate the rind of the lemons and squeeze out the juice, strain, set aside.
Separate the eggs, add one yolk at a time to the butter/sugar mixture beating well between Stir in the flour and gradually add the lemon juice and rind'.
Add the milk.
Whisk the egg whites stiff and fold gently into the batter.
Place into a pie plate and bake in a 350F oven for apprx 40 minutes.
Dredge with Icing sugar (optional].
Serve with whipped cream (optional].
Chicken Salad


Ingredients:
chicken breasts, celery, green onions, mayonnaise

Directions:
Boil chicken for 40 minutes.
Cool.
Shred cooled chicken with two forks.
Add mayo to desired consistency.
Add celery and green onions.
Add salt and pepper to taste.
Chill (preferably overnight].
Enjoy.
German Chocolate Cake Frosting
Category: desserts
By Denise

Coconut Pecan Frosting for German Chocolate Cake.

Ingredients:
1 cup evaporated milk
1 cup brown sugar
3  egg yolks
½ cup butter
1 teaspoon vanilla extract
1 cup chopped pecans
1 ⅓ cups flaked coconut

Directions:
In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 1 frosting for 2 layer cake

Calories: 280.1
Fat: 19.2 g
Saturated fat: 9 g
Carbohydrates: 25.8 g
Sugars: 23.4 g
Dietary fiber: 1.7 g
Protein: 3.3 g
Cholesterol: 77.6 mg
Sodium: 107.3 mg
Pineapple Coconut Cookies


Ingredients:
granulated sugar, unsalted butter, eggs, coconut, pineapple, all-purpose flour, salt, water, baking soda

Directions:
Soften butter at room temperature., Preheat oven to 400 degrees F., Shred pineapple chunks into smaller bits., Cream butter and sugar until smooth., Add eggs 1 at a time until mixture is fluffy., Beat in coconut extract., Add water., Add the pineapple and coconut., In a separate bowl sift together the flour, baking soda and salt., Stir the flour mixture into the butter mixture., Form cookie dough into a ball and wrap in plastic., Chill for 2 hours., Roll dough into by the 1/4 into balls., Lightly flatten top., Lay balls an inch apart and bake for 7 minutes.
Salmon Tartare
Category: appetizers-and-snacks
By grubdaily

A beautifully simple preparation of raw fish that is a celebration of freshness. The thing I love about this dish is the magic worked by the lemon juice. As well as imparting sharp fresh flavor, the acid in the lemon juice affects the protein in the fish, causing a cooked texture on the surface of the meat whilst leaving the centre rare and soft. Serve with buttered crusty brown toast.

Ingredients:
1 (5 ounce) very fresh salmon fillet
1 teaspoon minced shallot
1 teaspoon minced fresh flat-leaf parsley
1 teaspoon minced fresh chives
1 teaspoon minced cornichon (small pickled cucumber)
1 teaspoon fresh lemon juice, or more to taste
sea salt and freshly ground black pepper to taste

Directions:
Remove salmon skin and cut out the grey colored blood line so you have only the shiny pink flesh. Cut salmon into small cubes and place in a bowl. Mix in shallot, parsley, chives, pickle, lemon juice, sea salt, and pepper. Let marinate for 5 minutes before serving.

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

Calories: 132.5
Fat: 7.7 g
Saturated fat: 1.6 g
Carbohydrates: 0.6 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 14.3 g
Cholesterol: 41.9 mg
Sodium: 227.1 mg
Linguine Stir-Fry With Green Beans and Garlic


Ingredients:
linguine, boneless skinless chicken breast, green beans, red bell peppers, garlic cloves, garlic powder, low sodium chicken broth

Directions:
Prepare pasta according to package directions; drain.
In a large non-stick wok or skillet, warm 1 teaspoon of the vegetable oil over high heat.
Add the chicken and stir-fry until firm and opaque, about 4 minutes.
Remove the chicken and set it aside.
Add the second teaspoon of oil to the pan.
Add green beans, reduce heat to medium, cover and cook for 7 minutes.
Uncover, add red pepper, stir well and cook an additional 5 minutes.
Add the garlic and stir-fry for 30 seconds.
Stir in the teriyaki sauce and the chicken broth. Heat to a simmer and then toss with the chicken and pasta.
Serve immediately.
Italian Sausage Stuffed Shells
Category: world-cuisine
By RainbowJewels

Believe it or not, I'm not a fan of cheese and try to avoid it whenever possible. So dishes that are stuffed with things like ricotta turn me off. I created this dish as a compromise to my cheese avoidance and my husband's love of Italian food. Serve this with garlic bread and a salad for a wonderful family dinner.

Ingredients:
1 (16 ounce) package jumbo pasta shells
3 teaspoons vegetable oil, divided
1 pound bulk Italian sausage
1 (16 ounce) package finely shredded mozzarella cheese, divided
1 teaspoon dried Italian seasoning, plus more for garnish if desired
1 (24 ounce) jar prepared marinara sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 baking dish. Bring a large pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 to 12 minutes. Drain. Lightly oil a rimmed baking sheet; place drained pasta on baking sheet to cool. Heat 2 teaspoons vegetable oil over medium-high heat in a heavy skillet. Cook and crumble sausage until it has lost its pink color and begins to brown. Remove from heat; drain off grease. Stir half of the shredded cheese and the Italian seasoning into the browned sausage. Spoon mixture into the pasta shells (1 to 2 tablespoons per shell). Arrange stuffed shells in prepared baking dish. Pour marinara sauce evenly over the shells. Top with remaining shredded cheese. Cover tightly with aluminum foil. Bake in preheated oven until heated through and bubbly, about 30 minutes. Remove foil; bake until browned, 5 to 10 more minutes. Sprinkle with a pinch of Italian seasoning, if desired.

Yields: 8 servings

Calories: 578.2
Fat: 24.6 g
Saturated fat: 10.5 g
Carbohydrates: 57.3 g
Sugars: 9.9 g
Dietary fiber: 4.1 g
Protein: 30.2 g
Cholesterol: 60.3 mg
Sodium: 1171.4 mg
Teriyaki Chicken Rice Bowl for One


Ingredients:
cooked white rice, brown rice, boneless skinless chicken breasts, green onion, sesame seeds

Directions:
Grill chicken breast (about 8-10 minutes in a grill pan or skillet] or bake in oven (350° for about 30 minutes].
Pour sesame oil in hot wok or skillet and sauté vegetables for about 3 minutes.
Mix teriyaki sauce and a few drops of srirachi chili garlic sauce together. Chop chicken breast into slices and pour teriyaki sauce over chicken. Place rice in the bottom of a large bowl. Put sautéed vegetables over rice. Top off bowl with seasoned chicken.  Garnish with sliced green onions and/or sesame seeds.
Raisin-Apple Tortilla Roll-Ups


Ingredients:
6-inch whole wheat tortilla, low-fat cream cheese, honey, raisins, apple

Directions:
In a small bowl, combine cream cheese and honey.
Mix thoroughly.
Stir in raisins and apples.
Divide raisin-apple-cream mixture evenly among four tortillas.
Sprinkle with cinnamon sugar.
Roll tortillas up.
Place tortillas seam-side down on a microwave-safe plate.
Heat each roll in microwave on half power for one minute or until warmed through.
Broiled Bean Sandwiches


Ingredients:
"cheddar cheese"

Directions:
Set oven control to broil. Cut rolls horizontally in half. Broil cut sides up 2 to 3 inches from heat about 1 minute or until golden brown.
Spread each roll half with 2 tablespoons beans. Sprinkle each with 1 tablespoon cheese.
Broil with tops 2 to 3 inches from heat about 1 1/2 minutes or until cheese is melted.
Enjoy.
Azteca Soup
Category: soups-stews-and-chili
By ANDRÉE

This is a very popular Mexican soup. It can be served with any other Mexican dish. Just before serving, add tortilla strips and avocado cubes, so the tortillas stay crunchy.

Ingredients:
10 (6 inch) corn tortillas, cut into 1/2 inch strips
1 ½ cups vegetable oil for frying
salt to taste
4 cups chicken broth
1 cup fresh cilantro leaves
2 large tomatoes
1 large onion
1 tablespoon chopped chipotle peppers in adobo sauce
1 teaspoon salt, or to taste
2  avocados - peeled, pitted and diced

Directions:
Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas, tossing to coat both sides. Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed. In a saucepan, heat chicken broth, chipotle chili, and pureed vegetables. Bring to a boil; remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado. Buen provecho!

Yields: 4 to 6 servings

Calories: 359.8
Fat: 21.2 g
Saturated fat: 3.1 g
Carbohydrates: 37 g
Sugars: 4.8 g
Dietary fiber: 10.4 g
Protein: 9.6 g
Sodium: 1244 mg
Cheesy Green Chile Corn


Ingredients:
whole kernel corn, cream cheese, diced green chilies, colby-monterey jack cheese

Directions:
In a medium saucepan, combine corn, cream cheese and green chiles.
Heat over medium high heat until the cream cheese is melted and smooth.
Add shredded Cheddar cheese and seasonings; heat until cheese is melted.
Pour into greased casserole dish and top with additional Cheddar cheese, as much as you like.
Bake in a preheated 350-degree oven until cheese is melted and bubbling, about 25 minutes.
NOTE: I drained one can of corn and did not drain the other can.
You may prefer to drain both cans if you want less sauce.
Rice-A-Roni Casserole


Ingredients:
ground beef, hot water

Directions:
Brown beef in a skillet; drain off grease.
Place drained beef in a large bowl. Add seasoning packets from rice mix, soup, and water. Whisk until thoroughly blended. Mix in rice and noodles from boxes.
Place in a greased 9 x 13" glass casserole dish.
Bake at 350 degrees for 1 hour.
Remove from oven and stir thoroughly, making sure to scrape the bottom of the casserole, so the rice isn't sticking.
Return it to the oven and bake 10 minutes more, sprinkling the onions over the top for the last 3 minutes.
Country Apple Crisp Pie


Ingredients:
apples, sugar, flour, cinnamon, nutmeg, clove, salt, walnuts, brown sugar, flour, butter

Directions:
Place crust in 9-inch pie plate.
Toss apple slices with white sugar, chopped walnuts, 3 tablespoons flour, spices, and salt.
Transfer mixture to pie.
Melt butter and mix in oatmeal, 1/3 cup flour, brown sugar.
Sprinkle crumb mixture over apple filling in pie.
Cover pie edges with foil to prevent burning for first 25 minutes of baking.
Bake at 375 degrees for 50 minutes.
Remove foil from pie edges after 25 minutes of baking.
Cool and serve (solo or with ice cream].
Watermelon Flavored Syrup for Soft Drinks


Ingredients:
watermelon, sugar, vanilla extract, salt, seltzer water

Directions:
Combine chopped watermelon, sugar, vanilla extract and salt in a food processor or blender. Stir it up a little.
Puree watermelon syrup in blender(or food processor]. Strain into small pitcher. Refrigerate until ready to use.
Mix watermelon syrup with club soda or seltzer to desired strength for a yummy flavored soft drink.
Apricot Dip Sauce


Ingredients:
Worcestershire sauce, orange, zest of

Directions:
"Put preserves in food processor; pulse till smooth.  Transfer to small bowl.  Add vinegar, worcestershire sauce, and orange zest; stir till well combined. Serve immediately or can cover and refrigerate up to 2 days."
Spelt Flat Cake


Ingredients:
warm water, sugar, wheat flour, salt

Directions:
1. Pour the water to a bowl, add yeast and sugar, mix it up and leave it for 10 min to let the yeast to work a bit in the water.
2. Sieve spelt and wheat flour to the bowl, add the oil and salt. Mix all ingredients to get a homogeneous dough.
3. Form 10 rolls from the dough. Cover them and leave for 1 hour to let the dough grow.
4. Roll out each piece of dough to the thickness of about 5mm(0.15"].
5. Take a pan and warm it up. Roast each cake on the dry pan on the middle heat for about 2 minute on each side. They are ready when you see brown bubbles on the surface.
The Ultimate Creamy Chilled Seafood Pasta Salad


Ingredients:
shell pasta, mayonnaise, lemon zest, fresh lemon juice, onion, celery ribs, broccoli floret, dill pickles, capers, fresh chives, fresh parsley, Spanish olives, garlic powder, hard-boiled eggs, cheddar cheese cubes, cherry tomatoes, lettuce leaf

Directions:
Mix ingredients in order given; season to taste with salt & pepper.
Garnish with chopped chives and lemon wedges. Cover and keep refrigerated until serving time.
Best chilled for 6 to 8 hours to allow flavors to marry.
Serve well chilled, atop a bed of crisp salad greens.
A lovely light summertime main-dish, or starter. Serve this salad well-chilled with a crusty baguette, butter, and a good bottle of white wine (such as Chablis].
Buffalo Cauliflower Chili - Crock Pot


Ingredients:
cauliflower, onion, cannellini beans, diced tomatoes, diced green chilies, brown sugar, chili powder, cumin, cayenne pepper, kosher salt, blue cheese, celery, red onion, sour cream

Directions:
Add all ingredients to a 3-quart or larger slow cooker. Stir.
Cook on low for 8-10 hours. Taste and add additional salt, if desired.
Serve with assorted toppings.
Enjoy!
Chili keeps refrigerated in an airtight container for 2-3 days, or freeze in zipper bags for up to 3 months.
Alien Orgasm


Ingredients:
"amaretto liqueur"

Directions:
Fill shaker with ice. Add the Amaretto, melon liquer, and peach schnapps. Shake well.
Fill glass with ice. Strain liquid in shaker into glass.
Fill the rest of the the glass with equal amounts of orange and pineapple juice. Enjoy!
Orange Pork Carnitas


Ingredients:
boneless pork shoulder, orange, garlic, fresh cracked pepper, salt, corn tortillas

Directions:
Place 1/2 of the oranges wheels, onion, and garlic on the bottom of your crock pot.
Then add all of your boneless pork shoulder to the crock pot.
Sprinkle pork with fresh cracked pepper, Jane's Krazy Mixed-Up salt and the rest of your garlic.
Add the rest of your oranges and onion, to the top of the pork.
Cover crock pot and cook on high for 1 hour then turn crock pot to low and cook for about 5 to 6 hours or until the pork is falling apart. (Turn the crock pot back up to high the last hour of cooking.]
Remove any pieces of orange peel you can find and discard.
Useing 2 forks pull apart pork untill you get a shredded look.
Serve over toasted corn tortillas with your favorite accouterments such as -- fresh made guacamole, cilantro, green onion, and green salsa Verde.
Enjoy :].
Garlic Chicken Fried Chicken
Category: meat-and-poultry
By TANAQUIL

This actually uses my breading for Chicken Fried Steak---my husband suggested we try it with chicken breasts, and it was delicious!

Ingredients:
2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
½ cup seasoned bread crumbs
1 cup all-purpose flour
½ cup milk
1  egg
4  skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed

Directions:
In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

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

Calories: 390.9
Fat: 11.4 g
Saturated fat: 2.5 g
Carbohydrates: 37.3 g
Sugars: 2.9 g
Dietary fiber: 2.1 g
Protein: 32.8 g
Cholesterol: 116.2 mg
Sodium: 935.1 mg
Tangy Chicken Stew


Ingredients:
whole chickens, vinegar, garlic cloves, salt, pepper, Accent seasoning, onion, tomatoes, paprika, bay leaf, water

Directions:
Combine chicken, vinegar, garlic, salt and pepper in a large bowl.  Let stand for at least 30 minutes.   Heat oil in a skillet over medium heat. Sauté onions and tomatoes until soft and wilted.  Drain chicken reserving marinade. Add chicken pieces to the pan. Stir-fry for about 4 to 6 minutes or until chicken colors slightly.
Add reserved marinade, paprika, bay leaf and water.  Bring to a boil.   Reduce heat and let it simmer for 30 minutes or until chicken is tender. Adjust seasonings to your taste.
Remove from heat. Transfer to a serving dish and serve with white rice.
Multi-Grain Waffles


Ingredients:
buttermilk, old fashioned oats, whole wheat flour, all-purpose flour, toasted wheat germ, cornmeal, baking powder, baking soda, salt, ground cinnamon, eggs, brown sugar, canola oil, vanilla extract

Directions:
Mix buttermilk and oats in a bowl; let stand for 15 minutes.
Whisk the flours, wheat germ, baking powder, baking soda, salt, and cinnamon in a large bowl.
Stir eggs, sugar, oil, and vanilla into the oat mixture.
Add the wet ingredients to  the dry ingredients; mix with a rubber spatula just until moistened.
Coat a waffle iron with cooking spray and preheat.
Spoon in enough batter to cover 3/4 of the surface (about 2/3 cup for an 8 x 8 inch waffle iron].
Cook until waffles are crisp and golden brown, 4-5 minutes.
Repeat with remaining batter.
For pancakes-coat a large nonstick skillet with cooking spray; heat over medium heat.
Using about 1/4 cup batter for each pancake, cook until the bottoms are golden and small bubbles start to form on the tops, about 3 minutes.
Flip and cook until pancakes are browned and cooked through, 1-2 minutes.
Christmas Breakfast Strudels


Ingredients:
butter, all-purpose flour, milk, salt, ground black pepper, smoked ham, eggs, parsley, chives, dried thyme, phyllo pastry, parmesan cheese

Directions:
In a medium saucepan, melt 2 tablespoons of the butter over medium heat.
Stir in the flour, then slowly whisk in the milk.
Cook over medium heat, stirring constantly, until thickened.
Add the cheddar, salt and pepper and stir until the cheese melts.
Chill until needed.
In a large, non-stick skillet, scramble the eggs with the ham, parsley, chives and thyme, until just firm but still moist.
Sprinkle lightly with salt and pepper.
Add the egg mixture to the cheese sauce and mix well.
Taste and adjust seasonings.
Melt the remaining butter.
Keep the unused phyllo under a damp towel until needed.
Brush 1 sheet of phyllo lightly with melted butter and fold in half, long edges together.
Brush with butter.
Spoon 1/8 of the egg mixture onto one short end of the phyllo, leaving a 1" border around the filling.
Sprinkle 1 slightly rounded teaspoon of the Parmesan on the egg mixture.
Roll up as a jelly roll, tucking in the sides of the phyllo to completely enclose the egg mixture.  Do not roll too tightly or the phyllo will split during baking.
Place the strudel seam side down on a greased baking sheet and brush the top with butter.
Repeat, making 7 more strudels.
Bake in the centre of a preheated 375 degree F oven until puffed and golden, about 13 to 16 minutes.
Let stand 5 to 10 minutes before serving.
Classic Chicken Maryland


Ingredients:
chicken breasts, flour, olive oil, butter, heavy cream, white wine, Dijon mustard, lump crabmeat

Directions:
In a medium skillet, melt butter and heat together with olive oil.
Meanwhile, fillet chicken breasts so they are thinner and dredge in the flour seasoned to your taste with salt, pepper and garlic powder.
Saute chicken in hot butter/oil until golden brown on both sides, about 7 minutes per side.
Add cream, wine, dijon mustard, salt and pepper to taste and crabmeat.  Simmer 5 minutes.  Serve over rice.
If serving over biscuits, remove the chicken from the pan after browning and dice into chunks then return to pan and proceed with the rest as written.
Tunisian Chicken Wings With Oranges


Ingredients:
harissa, olive oil, chicken wings, blood oranges, salt, icing sugar, cilantro

Directions:
Preheat grill or broiler to its hottest setting.
Mix harissa and olive oil in a small bowl to make a paste. Add a little salt and stir.
Brush wings with harissa mixture so they are well coated.
Grill (or broil] the wings for 5 -8 minutes on each side, until cooked and a dark golden brown.
While wings are cooking, dip the oranges in the icing sugar and grill them for a few minutes until they are slightly burnt but not black or charred.
Serve the wings and oranges immediately.  Top with cilantro if desired.
Easy Sun-Dried Tomato Pasta


Ingredients:
pasta, garlic clove, sun-dried tomatoes, olive oil, fresh basil, pecans, walnuts

Directions:
Boil pasta in salted water., Drain, reserving the liquid., Set aside., Put oil in the bottom of a serving dish., Crush garlic and place in oil., In a separate bowl, break up feta cheese until it's crumbly., Add enough pasta water to make it into a lumpy mixture., Place in serving dish., Chop or cut sun-dried tomatoes into small pieces and add to the cheese., Mix in toasted pine nuts, pecans or walnuts., Wet pasta with some of the reserved water and add to the mixture., Toss well., Top with basil.
Tossed Turkey Waldorf Salad


Ingredients:
golden raisin, celery, green apple, red apple, fresh lemon juice, honey, scallions, butter lettuce leaves

Directions:
In a small bowl, whisk together the dressing, juice and honey until emulsified.
In a large bowl, combine the turkey, celery, apples, raisins and scallions. Pour the dressing over the salad and toss until well coated. Chill until ready to serve.
Serve on a bed of the lettuce leaves garnished with the nuts.
Mozzarella-Stuffed Pesto Turkey Meatballs


Ingredients:
ground turkey, onion, garlic cloves, egg, parmigiano-reggiano cheese, pesto sauce, flat leaf parsley, milk, salt, fresh ground pepper, fresh mozzarella cheese, extra virgin olive oil

Directions:
Preheat oven to 375 degrees.
In a bowl, place ground turkey, chopped onion, minced garlic, egg, bread crumbs, cheese, pesto, chopped parsley, milk, salt and pepper.
Mix until combined.
Form turkey mixture into meatballs, approximately 1 3/4 inch in diameter.
Stuff a mozzarella cheese cube into each meatball and seal the meat around the cheese so it can't leak out.
Arrange on a nonstick baking sheet and drizzle with the olive oil. Bake for approximately 30 minutes.
Serve with marinara sauce if desired.
Pan Fried Duck Breast With Honey Soy Sauce and Pak Choi


Ingredients:
duck breasts, sea salt, black pepper, Chinese five spice powder, honey, soy sauce, pak choi, oyster sauce

Directions:
Score the skin of the duck breasts in a criss cross pattern with a very sharp knife. Season the duck breast generously with salt and the five spice and rub into the skin thoroughly. Mix the honey and soy sauce in a bowl.
Place the duck breasts, skin-side down, on a dry ovenproof pan and cook over very low heat to render down most of the fat. This may take 10-15 minutes, depending on the thickness of the fat. Drain the fat from the pan.
Now turn up the heat and fry until the skin is crisp. Turn the duck breasts over and cook the other side for another 3-4 minutes. Just before the duck is ready, drizzle the honey and soy sauce over. Toss and turn the duck in the honey and soy and cook until the liquid has reduced to a syrupy glaze. Baste the duck continuously. Transfer the duck to a warm plate and leave to rest for 5-10 minutes.
Meanwhile, heat a wok or a large pan, add vegetable oil. When the oil becomes hot, add Pak Choi and oyster sauce. Stir fry it for 5 minutes, dish out onto a plate.
Slice the duck lengthways. You can use some of the Pak Choi as garnish.
I like serving it with plain rice, drizzled with any left over honey soy sauce.