xiaoxl/recipe_data huggingface dataset:
Hot and Spicy Chairman's Chicken


Ingredients:
boneless skinless chicken breasts, snow peas, fresh mushrooms, green onions, bamboo shoot, fresh bean sprout, bok choy, crushed red pepper flakes, garlic, steamed rice, soy sauce, cornstarch, rice wine, soy sauce, rice wine, sugar, cayenne pepper, cornstarch

Directions:
Mix together ingredients for marinade and add to chicken; marinate chicken at least 30 min, up to an hour.
Mix together ingredients for cooking sauce in a small bowl and set aside.
Heat 1 tbsp sesame oil and 1 tbsp peanut oil, garlic, and red pepper in wok until you just start to smell them; add chicken and cook, stir-frying 3-4 minutes or until cooked through; remove from wok and set aside.
Add the other 1 tbsp sesame oil and 1 tbsp peanut oil to wok and add snow peas, mushrooms, and bok choy; stir-fry 2-3 minutes or until bok-choy becomes crisp-tender.
Add green onions, bamboo shoots, baby corn, and bean sprouts to the other veggies and stir-fry another minute or so.
Add the chicken back to the wok and stir all together.
Pour reserved cooking sauce over the stir-fry and cook, stirring until mixture is hot and thickened, about 30 seconds to 1 minute.
Serve with hot steamed rice.
Just adding a note that the reason I don't use grated ginger in this recipe is because I wanted the dish to have a "subtle" ginger taste, and although I could have use a small amount of grated ginger, I felt that perhaps not as much in the dish would have been flavored by that- so in reference, I would use slices about the size of a large coin or American quarter coin.
Warm Green Bean and Potato Salad with Goat Cheese
Category: salad
By Linda T

Delicious salad of green beans, potatoes, red peppers, and goat cheese goes perfectly with chicken or pork. Experiment with other potato types such as purple and other soft cheeses, such as garlic and herb.

Ingredients:
2 pounds red potatoes, cut into bite-size pieces
1  serving olive oil cooking spray
½ pound frozen French-style green beans, thawed
1 cup chopped red onion
4 cloves minced garlic
½ cup reduced-fat balsamic vinaigrette dressing
1 cup jarred roasted red peppers, drained and chopped
¼ cup chopped fresh basil
1 (8 ounce) package goat cheese, crumbled

Directions:
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 8 to 10 minutes. Drain and allow to steam dry for a minute or two. Place potatoes in a large bowl. Heat a large skillet over medium-high heat; grease with cooking spray. Cook and stir the green beans and onion until tender, about 5 minutes. Stir in the garlic; cook and stir until garlic is fragrant, about 1 minute more. Transfer the green bean mixture into the large bowl with the potatoes. Add the balsamic vinaigrette, roasted red peppers, and basil; toss lightly. Stir in the goat cheese.

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

Calories: 252.4
Fat: 9.6 g
Saturated fat: 6.1 g
Carbohydrates: 28.6 g
Sugars: 8.2 g
Dietary fiber: 4 g
Protein: 9.2 g
Cholesterol: 22.4 mg
Sodium: 404.1 mg
Lailani's "Cooking Under Pressure" Orange Chicken


Ingredients:
boneless skinless chicken breasts, soy sauce, water, water, brown sugar, orange marmalade, cornstarch, green onions, red pepper flakes

Directions:
Add chicken, soy sauce, 1/4 cup water, brown sugar, rice wine vinegar, sesame oil, and chili garlic sauce to the pressure cooking pot and stir to combine. Pressure cook on high pressure for 3 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release. Add marmalade to the pot and stir to combine.
In a small bowl, dissolve cornstarch in 3 tablespoons water and add to the pot. Select Saute and simmer until sauce is thick and syrupy.
Serve topped with green onions and red pepper flakes if desired.
Air Fryer Tonkatsu
Category: world-cuisine
By Soup Loving Nicole

Air-fried tonkatsu is crispy on the outside, tender and juicy on the inside. You can buy bottled sauce but this homemade version is simple to make and is far better. Serve over rice if desired.

Ingredients:
½ cup ketchup
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon sherry
2 teaspoons Worcestershire sauce
1 teaspoon minced garlic
1 pound boneless pork breakfast chops (4 chops)
salt and ground black pepper to taste
2 large eggs
1 ½ cups panko bread crumbs
nonstick cooking spray

Directions:
Whisk together ketchup, soy sauce, brown sugar, sherry, Worcestershire sauce, and garlic together in a bowl until sugar has dissolved. Set tonkatsu sauce aside. Preheat an air fryer to 350 degrees F (175 degrees C). Lay pork chops on a clean work surface and season with salt and pepper. Beat eggs in a flat dish. Place bread crumbs in a separate flat dish. Dredge pork chops first in egg and then in bread crumbs. Repeat by dredging pork chops in egg and then breadcrumbs again, pressing down so that bread crumbs stick to the chops. Place pork chops in the basket of the preheated air fryer and spray the tops with nonstick cooking spray. Air fry for 10 minutes. Flip chops over using a spatula and spray the tops with nonstick cooking spray again. Cook for 10 more minutes. Transfer to a cutting board and slice. Serve with reserved sauce.

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

Calories: 319.3
Fat: 11.3 g
Saturated fat: 3.8 g
Carbohydrates: 41.2 g
Sugars: 10.8 g
Dietary fiber: 0.2 g
Protein: 22.8 g
Cholesterol: 131.6 mg
Sodium: 1135.4 mg
Tomato-Avocado Grilled Cheese


Ingredients:
avocado, lemon juice, ground cumin, salt, fresh Italian parsley, cheese, tomatoes, mayonnaise

Directions:
In a small bowl, mash together avocado, lemon juice, cumin and salt until smooth.  Stir in parsley.  Set aside.
Lightly spread mayo on each of the bread slices.  To build your sandwich, turn one slice of bread mayo side down in skillet; top with cheese; spread with avocado mixture and top with tomato slices the remaining bread slices.
Cover your skillet with a lid or foil and cook on medium-low for several minutes to allow the cheese to melt and fillings to warm.  Remove lid and increase heat to medium-high.  Continue cooking until your bread is done to your liking.
Note:  You may substitute butter for the mayo, however, I find that the mayo makes the bread crispier and less greasy than butter.  And it leaves no mayo taste behind.
Sausage Mushroom Quiche
Category: breakfast-and-brunch
By Valerie Kasper

One of the best quiches I have ever had. Delicious and filling. Also great for dinner.

Ingredients:
1 pound small fresh button mushrooms
1 pound ground pork breakfast sausage
½ cup chopped fresh parsley
3  eggs
1 cup half-and-half cream
½ cup grated Parmesan cheese
¼ teaspoon salt
1 (9 inch) unbaked 9 inch pie crust

Directions:
Preheat oven to 400 degrees F (200 degrees C). Prepare the mushrooms by snipping off the stems.  Cut in half if large. Crumble the sausage in a large skillet, add the mushrooms, cook on medium-high heat until the meat and mushrooms are lightly browned and all the liquid from the mushrooms has evaporated.  Drain off the grease.  Add the parsley. In a large bowl, beat the eggs, adding the cream, cheese and salt.  Pour into the mushroom/sausage mixture; blending well. Pour mixture into the pie shell. Bake in preheated oven for 25 to 30 minutes, until crust is well browned and the filling is set. Let stand 10 minutes before serving.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 612.1
Fat: 50.3 g
Saturated fat: 18.6 g
Carbohydrates: 20.6 g
Sugars: 1.8 g
Dietary fiber: 2.8 g
Protein: 19.9 g
Cholesterol: 166.7 mg
Sodium: 1101.3 mg
Easy Loaded Baked Potato Soup


Ingredients:
water, frozen hash browns, chicken broth, frozen broccoli, cheddar cheese, bacon

Directions:
Mix pepper gravy mix and water in a small bowl and set aside.
In a large saucepan, mix hash browns, broth and broccoli.
Bring to a full boil and boil for 10 minutes.
Mix in gravy mixture, stir until combined.
Add cheese and bacon.
Remove from heat. Serve.
After boiling, you can place in a crock pot to keep warm all day. If gets too thick, dilute with milk.
Soy and Ginger Glazed Tofu


Ingredients:
cornstarch, water, reduced sodium soy sauce, garlic clove, firm tofu, green onion

Directions:
Stir cornstarch into water in a small bowl until dissolved; set aside.  Heat vinegar, soy sauce and sesame oil in a small saucepan over medium heat; whisk dissolved cornstarch into the soy mixture.  Cook, whisking, until mixture starts to thicken, about 20 seconds.  Remove from heat and stir in ginger and garlic.  Set aside.
Spray a large skillet with cooking spray; heat over high heat.  Add tofu and cook, turning turning several times, until all four sides of the block are beginning to brown, about 2 minutes each side.  Set aside for 2 minutes and then slice into 6 slices.  Transfer to a platter and pour soy mixture over slices, then garnish with the chopped green onions.
You can slice and brown the tofu any way that you prefer -- cut it into logs, blocks or even little bunny shapes if that's what you like!
Pickled Carrot & Radish


Ingredients:
carrot, daikon radish, salt, sugar, white wine vinegar

Directions:
Mix gently carrot, radish, and salt together in a medium bowl. Let stand for 10 minute
Transfer to a sieve or colandar and rinse.
Squeeze the mixture to remove excess water.
Place carrot and radish in a medium bowl.
Add sugar and vinegar; toss to coat.
Cover and marinate in the refrigerator for 2 hours. This is best served chilled.
Blue Cheese and Bacon Potato Salad


Ingredients:
new potatoes, dry white wine, chicken broth, parsley, green onion, blue cheese, bacon

Directions:
In a vegetable steamer, steam potatoes for 8 to 12 minutes, depending on size.  Test to make sure they are "just" done.
Cool potatoes to touch, quarter them and place in a large glass bowl.
Add the wine, chicken broth, parsley and green onions.
Toss mixture gently!
Let Cool.
Add Blue Cheese crumbles and Creamy Caesar Salad Dressing, toss gently!
Cover and chill overnight.
Before serving transfer to a salad bowl, sprinkle with crumbled bacon and serve.
Barley With Vegetables


Ingredients:
barley, broth, onion, tomatoes, mushrooms, Worcestershire sauce, garlic powder, dried parsley, pepper

Directions:
Put all in a rice cooker, stir and press the start button.
Will be ready in about 45 minutes.
I often add additional veggies such as frozen peas, celery, zucchini, thin sliced carrot etc.
Firecracker Chicken Wings


Ingredients:
chicken wings, chili powder, dried oregano leaves, ground cumin, pepper, sour cream

Directions:
Fold tips of chicken wings under opposite ends to form triangles.
Place remaining ingredients except sour cream in heavy-duty resealable plastic bag.  Seal bag and shake to blend seasonings.  Add chicken.  Seal bag and shake until chicken is coated with seasonings.  Refrigerate at least 30 minutes but no longer than 24 hours.
Heat coals or gas grill.
Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes, turning after 10 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut.
Serve chicken with sour cream.
Chocolate Banana Loaf


Ingredients:
butter, brown sugar, flour, baking powder, baking soda, milk, pecans

Directions:
In a large bowl cream together melted chocolate chips, butter, brown sugar and banana until smooth.
In a separate bowl combine flour, baking powder, baking soda, mix well.
Stir flour mixture into creamed mixture, add milk.
Stir in nuts if using.
Spoon into greased and floured loaf pan.
Bake at 350°F for 50 -60 minutes.
Let cool in pan for 5 minutes turn out on wire rack to completely cool.
Mountain Mama's Potato Pancakes
Category: breakfast-and-brunch
By Mountain Mama

Using instant potato flakes and an instant pancake mix for my starter, I'm always ready for my B-and-B guests. Works great if you're cooking for 2 or 20. Great by themselves -- or top with bacon, poached egg, and cheese (we like applesauce on the side, also.) Great finger food, just fold it over a slice of cheese or bacon.

Ingredients:
⅔ cup instant mashed potato flakes
⅓ cup complete dry pancake mix
½ cup chopped onion
1 cup shredded Cheddar cheese
1 cup skim milk
1  egg, beaten
1 tablespoon extra-virgin olive oil
½ teaspoon garlic powder
1 pinch salt and pepper to taste
1 pinch cayenne pepper

Directions:
Stir together the potato flakes, pancake mix, onion, Cheddar cheese, milk, egg, olive oil, garlic powder, salt, pepper, and cayenne pepper in a bowl until well combined. Grease a griddle or large skillet, and place over medium heat. Drop pancakes, 1/4 cup at a time, onto the hot griddle, and cook until the edges look dry and 1 bubble appears in the center, about 3 minutes. Flip the pancakes, and cook until browned on the other side, about 3 more minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 pancakes

Calories: 131.1
Fat: 7.3 g
Saturated fat: 3.5 g
Carbohydrates: 10.1 g
Sugars: 2.9 g
Dietary fiber: 0.6 g
Protein: 6.3 g
Cholesterol: 38.7 mg
Sodium: 179.8 mg
Whole Oven Cooked Salmon


Ingredients:
lemons, olive oil

Directions:
Wash the salmon and dry it well inside and out.
Pour half the oil onto a large piece of strong foil.
Place the fish in the centre and put a few slices of lemon inside the salmon.
Put the remainder of the lemon slices on top of the salmon; season well with salt and freshly ground black pepper.
Drizzle with the remainder of the oil & wrap up the foil to make a loose parcel.
Preheat oven to 200°C/400°F.
Place the salmon parcel on a baking sheet and cook for 10 minutes.
Turn off the oven, do not open the door; leave for several hours.
To serve the same day, remove the foil and peel off the skin.
If using the following day, leave the skin on and keep chilled in the fridge.
Original Ranch Pork Chops


Ingredients:
paprika, salt, cracked black pepper

Directions:
Preheat the oven to 450ºF.
In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the porkchops on both sides with the seasoning mixture.
Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160ºF is reached. Serve immediately.
*Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten.
Alton Brown -  Kustom Kitchen Lube


Ingredients:
solid shortening, all-purpose flour

Directions:
Toss both ingredients in a stand mixer and take them for a ride on low speed until the shortening sucks up the flour.
Then hike up the speed to medium to aerate it a bit - just 30 seconds or so.
Store in the pantry in a resealable container and use to lube any type of baking pan by brushing on or smearing around with a clean paper towel.
Pumpkin Butter Bread
Category: bread
By khannon

I had some extra pumpkin butter and came up with this recipe. This delicious, moist bread is flavorful and fragrant; the smell when cooking reminds me of Thanksgiving!

Ingredients:
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1  egg
1 cup brown sugar
½ cup apple juice
¼ cup melted butter
1 ½ cups pumpkin butter, divided
½ cup raisins  (Optional)
½ cup toasted chopped walnuts  (Optional)

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 3x7-inch loaf pan. Whisk together the flour,  salt, baking soda, baking powder, cinnamon, nutmeg, and cloves in a bowl; set aside. Beat the egg in a bowl. Whisk in the brown sugar, apple juice, melted butter, and half of the pumpkin butter until smooth. Stir in the flour mixture until no lumps remain. Pour half of the batter into the prepared pan and spread the remaining pumpkin butter over top. Pour in the remaining batter. Bake in the preheated oven on the middle rack until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 50 mins
Total time: 2 hrs
Yields: 1 3x7-inch loaf

Calories: 307.1
Fat: 7.9 g
Saturated fat: 3 g
Carbohydrates: 56.9 g
Sugars: 35.7 g
Dietary fiber: 1.9 g
Protein: 3.9 g
Cholesterol: 25.7 mg
Sodium: 251.8 mg
Pinabana: a Tropical Delight


Ingredients:
banana, honey, evaporated milk, kiwi, pineapple chunk, nutmeg

Directions:
Blend the first 5 ingredients together in a blender., Pour into chilled glasses and sprinkle with a dash of nutmeg., Decorate the rim of the glasses with pineapple wedges and serve with a smile!
Friendship Cookies


Ingredients:
butter, brown sugar, molasses, peanut butter, vanilla, eggs, flour, oatmeal, salt, baking powder, baking soda, coconut, chocolate chips, walnuts, pecans, raisins

Directions:
Preheat oven 400°F.
In a large bowl with a electric hand mixer, Blend butter and brown sugar together. Mix until creamy then add in eggs, peanut butter, oil, vanilla and molasses. Blend until creamy.
In a bowl combine flour, oatmeal, salt, coco, baking powder, baking soda, coconut, chocolate chips, walnuts, pecans and raisins.
Add half of the flour mixture to the butter mixture and blend well with wooden spoon. Add the rest of the flour mix and blend all together.
With a teaspoon drop cookies on a baking stone or cookie sheet. Bake at 400F for 10 minutes then let stand for 5 minutes. But if you want a softer chewy cookie bake for 7 minutes and let stand on for 3 minutes.
Blackened Salmon Fillets
Category: main-dish
By JEFF CALKINS

Fire up succulent salmon with an exciting blend of Cajun-style spices!

Ingredients:
2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano
4  salmon fillets, skin and bones removed
½ cup unsalted butter, melted

Directions:
In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano. Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

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

Calories: 511.1
Fat: 38.3 g
Saturated fat: 17.2 g
Carbohydrates: 4.5 g
Sugars: 1.1 g
Dietary fiber: 2 g
Protein: 37.4 g
Cholesterol: 166.4 mg
Sodium: 1248.4 mg
Elsa's Pancit


Ingredients:
chicken, carrots, celery, cabbage, onion, soy sauce, black pepper

Directions:
Place noodles in bowl and cover with warm water to soften.
Heat a large skillet to medium high heat.  Add little bit of oil and sauté the chicken until done.
Remove from the skillet and add carrots, celery, and cabbage.  Cook for a few minutes until slightly tender.
Drain the noodles and add them to the skillet.
Put the chicken back in and add the soy sauce and pepper to taste.
You may garnish with green onions if you like.
For a party, add things like pork or shrimp chopped into small bite size pieces.
Cheesecake Squares


Ingredients:
brown sugar, walnuts, all-purpose flour, butter, cream cheese, sugar, egg, fresh lemon rind, fresh lemon juice, vanilla extract

Directions:
Preheat oven to 300F; spray 8x8 pan with non-stick pan spray, set aside.
In food processor, combine brown sugar, nuts, and flour.
Add melted butter& blend until crumbly (or combine all with a pastry blender].
Reserve 3/4c for topping; press remainder firmly in prepared pan.
Bake for approx 10-12 minutes.
Meanwhile beat cream cheese and sugar in a medium bow; add remaining ngredients and beat until smooth.
Pour cheese mixture onto crust; top with reserved crumbs and bake another 25-30 minutes.
Cool; cut into squares.
Watermelon Mango Ice Pops
Category: desserts
By ginadewitt

This is a recipe that I came up with for a fun summer treat for my kids! You could add sugar or honey to this to make it sweeter.

Ingredients:
2 cups cubed seeded watermelon
1 cup mango chunks
½ cup raspberries
1 tablespoon lemon juice

Directions:
Blend watermelon, mango chunks, raspberries, and lemon juice in a  blender until smooth; pour into ice pop molds and insert handles or sticks. Freeze until firm, at least 4 hours.

Prep time: 15 mins
Total time: 4 hrs 15 mins
Yields: 6 servings

Calories: 38.7
Fat: 0.2 g
Carbohydrates: 9.9 g
Sugars: 7.8 g
Dietary fiber: 1.4 g
Protein: 0.6 g
Sodium: 1.1 mg
Sweet Potato Hash


Ingredients:
sweet potatoes, onions, apples, olive oil, apple cider vinegar, ground cinnamon, ground nutmeg, cayenne pepper

Directions:
Preheat oven to 375 degrees or 350 if using a convection oven.
Line baking sheet with tin foil, this makes for easy clean up and reduced oil usage for sticking.
Peel and cut sweet potatoes into about  1" cubes, rinse in water and place on prepared baking pan.
Peel and slice onions in half lengthwise and again widthwise to make half moons and place with sweet potatoes.
Use an apple corer to core and make first slice in apples, then cut apples once lengthwise and again widthwise ( I do not peel my apples as there are nutrients found in the skin, however the choice is yours alone] place on baking sheet.
In a small bowl whisk up remaining 6 ingredients together until combined, then drizzle over mixture on baking sheet.
Lightly use clean hand or spatula to toss together and covering mixture with sauce.
Cover tented with tin foil and add 2 tablespoons of water to bottom of pan to assist in moisture retention, then place on middle rack of oven.
About every 15 minutes, peel back foil, use spatula to toss ingredients around to prevent burning or dry spots, add another 2 tbsps. of water, recover and place back in oven.
Before removing from oven check to ensure sweet potatoes are done, this can be done with your finger or fork.  Peoples taste vary in respect to doneness so use your own judgement in regards to how your like you sweet potatoes.
Serve warm with any meal or cool and bagged as a healthy on the go snack.
Candy Coated Pretzels
Category: appetizers-and-snacks
By JOYCEINDAYTON

Wonderful candied pretzel twists that your family and friends will enjoy.

Ingredients:
1 (20 ounce) package miniature pretzel twists
1 cup unsalted butter
2 cups dark brown sugar
½ cup light corn syrup
⅛ teaspoon salt

Directions:
Preheat an oven to 250 degrees F (120 degrees C). Lightly grease a baking sheet. Arrange pretzels in a single layer baking sheet. Combine butter, brown sugar, corn syrup, and salt in a large saucepan. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 244 degrees F (117 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Pour hot mixture over pretzels; toss to coat evenly. Bake pretzels in preheated oven for 10 minutes. Stir; continue to bake until crisp, about 10 minutes. Remove from oven and break into individual pieces. Cool on wire rack or parchment paper.

Prep time: 10 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 servings

Calories: 737.2
Fat: 25.5 g
Saturated fat: 15.1 g
Carbohydrates: 125.1 g
Sugars: 58.9 g
Dietary fiber: 2.2 g
Protein: 6.7 g
Cholesterol: 61 mg
Sodium: 1268.1 mg