xiaoxl/recipe_data huggingface dataset:
Ginger Salmon
Category: main-dish
By SVPORTER

This sweet and tangy topping makes a fabulous tasting piece of salmon taste even better.  It is the best I've had!

Ingredients:
2 teaspoons olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
2 teaspoons grated fresh ginger
1 pound salmon fillets

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, blend olive oil, honey, Dijon mustard and ginger Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.

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

Calories: 249.3
Fat: 14.7 g
Saturated fat: 2.8 g
Carbohydrates: 5.3 g
Sugars: 4.3 g
Protein: 22.6 g
Cholesterol: 67 mg
Sodium: 161.1 mg
Sugar Free Iced Rocky Road Mocha


Ingredients:
"milk"

Directions:
Combine all ingredients In a tall (16 oz] glass or 2 8oz glasses .
stir and serve.
Candied Honey Oven Roasted Pecans


Ingredients:
pecans, granulated sugar, brown sugar, salt, allspice, butter, honey

Directions:
Preheat oven to 375 degrees.
Mix sugar, salt and allspice in a small bowl and set aside.
Saute butter and honey in pan and bring to a boil.
Remove from heat. Add nuts and toss to coat.
Transfer nuts to a baking sheet lined with aluminum foil.
Sprinkle sugar mixture over the top of the nuts and toss gently. NOTE: Do not mix as sugar will dissolve and won't stick to the nuts.
Toast in the oven for 5-7 minutes.
Let nuts cool completely and store in air-tight container or freeze.
" Crab" Noodle Bowl


Ingredients:
"water"

Directions:
In LARGE non-stick pan, cook veggies on medium heat covered for about 3 minutes.
Mix 1 packet of seasoning with water.
Add water, ramen and crab to veggies and stir continuously until noodles are soft and most of water is absorbed.
Pour over marinade. Heat through and serve.
Chocolate Marzipan Sugar Cookies


Ingredients:
sugar, brown sugar, marzipan, unsalted butter, vanilla, baking powder, baking soda, salt, egg, all-purpose flour, powdered sugar

Directions:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a food processor, combine both sugars and the marzipan.  Process until they resemble a fine sand, about 1 minute
Transfer mixture to a large bowl.  Add the butter, vanilla, baking powder, baking soda, salt and egg.
Use an electric mixter to beat until smooth, scraping down the bowl once during mixing, about 2 minute.
Add flour and cocoa powder and mix until incorporated, scraping down the bowl once dufing mixing, about 1 minute  The dough should be very stiff.
Baking in batches, drop 1 T. balls of dough on the prepared baking sheet, leaving about 2 inches around all sides.  Bake on the oven's lower rack until cookies are flat and have a crackled surface, about 10 minute.
The cookies will be very soft.  Let them cool for 5 minute on the baking sheet, then transfer to a rack to cook completely.  If desired, once the cookies are cool, dust them with powdered sugar.
Mexican American Tuna Tostada


Ingredients:
tuna, shallots, onions, cilantro, roma tomato, mayonnaise, cream cheese, sour cream, Cotija cheese, parmesan cheese, corn tortillas

Directions:
Tuna tostada tacos #recipes ingredients: 1 cup of peas and carrots, 1 jalapeno, de-seeded and diced small, 1 celery stock, diced small, 2 tbl. Chopped cilantro, chopoed small, 1/4 Cup shallots(onion]diced small, 1 roma tomato, diced small, 2 small cans of tuna, drained, 1/4 cup of mayo, cream cheese, and sour cream. 2 tbl. Hot sauce ( I use Valentinas]. Mix all ingredients. Top on your hard-shell corn tortilla. Can use cotija or parmesan cheese, or whatever cheese you like. YUMMY!
whipped cream cheese is the best.
mix all ingredients.
place on top of cooked corn tortilla.
top with a favorite cheese, and hot sauce.
If you don't have store-bought tostada shells, cook corn tortillas in hot oil, till hard on both sides. Home-made are better.
serves 6 or more. Can store in fridge.
Just Carrots Soup


Ingredients:
onion, cumin, chives, celery, garlic, oregano, mustard, red chili powder, cumin seed, water

Directions:
Clean and cut carrots.  In halves, slices, however you want.  The smaller the  carrot pieces, the faster this will be finished.
Put carrots in large pot on medium heat and add enough water to cover them fully.  Add diced onions.
Once water comes to a boil, take a hand potato masher and mash the carrots and onions.  Repeat often over a 30-45 minute period.  Optionally, you can remove half or all of the mixture to a blender (or use a stick blender] and puree it for a finer, easier creamy soup.
Add spices listed (all are optional if you don't want to have all of them or you can add your own preferred spices] and the 5 tablespoons Bragg Liquid Aminos. Be sure to stir thoroughly.  (You may want to add more water to make your soup more liquid.  I recommend adding 1 tablespoons Bragg Liquid Aminos to every cup of water added.  If you want a 'saltier' soup, just add more Bragg Liquid Aminos since it's healthier than salt.].
Lower heat to low-medium and let simmer for 10-20 minutes.  Then serve and garnish if you want to.  =].
Quick Banana Bread
Category: breakfast-and-brunch
By JJOHN32

Delicious with hot cocoa or tea for an afternoon snack.

Ingredients:
⅓ cup vegetable oil
1 ½ cups mashed bananas
½ teaspoon vanilla extract
3  eggs
2 ⅓ cups baking mix
1 cup white sugar
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Generously grease the bottom of a 9 x 5 inch loaf pan. Measure oil, bananas, vanilla, eggs, baking mix, sugar, and nuts into a large bowl.  Beat vigorously with a spoon for about 30 seconds.  Pour the batter into the prepared pan. Bake until a wooden pick inserted in center comes out clean, about 55 to 65 minutes.  Cool for 5 minutes in the pan.  Loosen sides of loaf from the pan.  Remove to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 loaf

Calories: 272
Fat: 10.9 g
Saturated fat: 1.5 g
Carbohydrates: 40.7 g
Sugars: 21.2 g
Dietary fiber: 1.1 g
Protein: 4.6 g
Cholesterol: 46.5 mg
Sodium: 466.8 mg
Stuffed Chicken Breasts with Pesto Cream Sauce


Ingredients:
boneless chicken breast halves, asparagus, colby cheese, parmesan cheese, pine nuts, eggs, pesto sauce, heavy cream

Directions:
Pound chicken breasts to an even 1/4 inch thickness and set aside.
Snap off tough bottoms of asparagus.
Place in boiling water and cover for 1 minute.
Drain, rinse with cold water; then pat dry.
Cut asparagus 3 inch lengths.
Cut cheese into sticks 1/2 inch high x 1/2 inch wide by 3 inches long.
Set aside.
Combine bread crumbs, parmesan and pine nuts in a bowl.
In another bowl beat eggs with a fork.
Season chicken breasts with salt and pepper.
Place a stick of colby and an asparagus spear next to one long edge of each breast.
Roll breast around ingredients tucking in ends to form a neat package.
Secure with a toothpick if necessary.
Dip each package in egg and then in breadcrumb mixture.
Make a double coating by dipping again into egg then crumbs.
Place packages in a baking dish and bake for 20 to 25 minutes at 400 degrees F.
While the chicken is baking combine pesto and cream in a small saucepan.
Bring to a boil and reduce 2 minutes until lightly thickened.
Serve pesto cream sauce over stuffed chicken breasts.
Creamy Mushroom Pasta


Ingredients:
fresh mushrooms, garlic clove, vodka, olive oil, parmesan cheese, fresh parsley, pasta

Directions:
Clean and slice mushrooms.
Saute in olive oil and garlic, salt and pepper.
Cook until tender.
Add vodka and cook until liquid evaporates.
Meanwhile cook any kind of pasta you like.
When pasta is cooked, drain, return to pan and mix in mushrooms and light cream.
Cook until cream thickens; add grated cheese and parsley.
Serve with extra cheese.
Grilled General Tso's Chicken


Ingredients:
chicken breasts, cornstarch, rice vinegar, rice wine, sugar substitute, soy sauce, panko breadcrumbs

Directions:
Grill the chicken breasts until they are fully cooked.
Meanwhile, in a small bowl, prepare the sauce mixture by combining the 1 Tablespoon of cornstarch with the wine, vinegar, sugar, soy sauce, chili sauce, and broth.
Heat the sesame oil in the wok or frying pan and add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes].
Cut chicken into bite size pieces, add it to the sauce and toss to coat.
If you like the crunch often found in traditional General Tso's; sprinkle the Panko over top right before serving.
Serve immediately.
Serves 6, along with steamed broccoli and rice.   We have doubled the sauce and added the cooked broccoli and that works great too!
Grilled Cheese, Apple, and Thyme Sandwich
Category: main-dish
By lutzflcat

The cinnamon-raisin bread adds a touch of sweetness to the creamy Gruyere cheese, the apples add a little crunch and pop of tartness, and the thyme gives it freshness with just a tease of its flavor, just enough to make this sandwich special.

Ingredients:
3 teaspoons butter, softened
4 slices cinnamon-raisin bread
½  Granny Smith apple - peeled, cored, and thinly sliced
⅔ cup shredded Gruyere cheese
6 sprigs fresh thyme, leaves removed

Directions:
Spread butter on 1 side of each slice of bread; flip, so that buttered sides are facing down. Top 2 slices of bread with apple slices, 1/3 cup Gruyere cheese, and a sprinkle of thyme leaves. Place the other 2 slices of bread on top, buttered sides facing up. Heat a large skillet over medium-low heat. Add sandwiches to the hot pan and cook until bread has toasted and cheese has slightly melted, 4 to 5 minutes. Flip carefully using a spatula, pressing down lightly. Cook sandwiches until golden brown and cheese has melted, 3 to 4 minutes more, watching and adjusting heat if necessary to keep bread from burning before cheese has melted. Transfer sandwiches to a plate, slice in 1/2 diagonally, and serve immediately.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 sandwiches

Calories: 496.5
Fat: 24.7 g
Saturated fat: 12.6 g
Carbohydrates: 53.2 g
Sugars: 15.7 g
Dietary fiber: 14.5 g
Protein: 24 g
Cholesterol: 64.5 mg
Sodium: 409 mg
Cardamom Cider Syrup


Ingredients:
cornstarch, cardamom, apple cider

Directions:
combine cornstarch and cardamom in saucepan, whisk in apple cider slowly.
bring to a boil over medium heat, continue whisking until mixture thickens (3 minutes].
remove from heat, serve over pancakes.
Poblano Chile Pepper Soup
Category: soups-stews-and-chili
By MARBALET

This recipe uses roasted poblano chiles. They are fairly spicy and very flavorful.

Ingredients:
6  poblano peppers
2 cups chicken broth
salt and pepper to taste
½ teaspoon ground nutmeg
2 cups milk
3 tablespoons margarine
1 tablespoon all-purpose flour

Directions:
Preheat oven to broil. Place poblano chile peppers on a cookie sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one under running water. Remove the stems and seeds. In a blender, combine the chile peppers, broth, salt and pepper to taste and nutmeg. Blend until smooth. In a small saucepan over medium heat, warm the milk and set aside. In another saucepan over medium heat, melt the butter or margarine, add the flour and stir well. Add the warmed milk and stir until well blended. Add the chile pepper mixture and mix well. Reduce heat to low and simmer for 30 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 to 6 servings

Calories: 143.1
Fat: 9.2 g
Saturated fat: 2.6 g
Carbohydrates: 9.3 g
Sugars: 6.1 g
Dietary fiber: 2 g
Protein: 6.3 g
Cholesterol: 7.8 mg
Sodium: 427 mg
Spinach Tortellini Soup
Category: soups-stews-and-chili
By Nicole

This is a recipe I got from a friend who's in culinary school. It's real simple and tastes even better the next day.

Ingredients:
1 (10 ounce) package frozen chopped spinach
2 (14.5 ounce) cans chicken broth
1 (9 ounce) package cheese tortellini
¼ tablespoon dried basil
¼ tablespoon garlic powder
salt and pepper to taste

Directions:
In a large pot over high heat, combine the spinach and chicken broth. Heat to boiling, then reduce heat to low. Stir in tortellini, and simmer for 10 to 15 minutes, or until the tortellini is cooked to desired tenderness. Season with basil, garlic powder, salt, and pepper.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 223.6
Fat: 6 g
Saturated fat: 2.8 g
Carbohydrates: 33.2 g
Sugars: 2.2 g
Dietary fiber: 3.8 g
Protein: 11.5 g
Cholesterol: 28.1 mg
Sodium: 293.5 mg
Honey, Date and Apricot Slice


Ingredients:
brown sugar, honey, cinnamon, dates, rolled oats, baking powder

Directions:
In a medium mixing bowl beat the egg white, apple juice concentrate and sugar using an electric mixer. Add the honey and oil to the mixture and beat for 2 minutes.
With a wooden spoon stir in the coconut, cinnamon, apricots and dates, oats, rice flakes, flour and baking powder. Mix well.
Pour mixture into a lined slice tin and press down firmly with a metal spoon dipped in hot water.
Bake in a moderate to hot oven for 20-25 minutes or until golden and brown. Allow to cool before cutting.
Orange Almond Cake


Ingredients:
light olive oil, eggs, orange zest

Directions:
Mix first 5 ingredients with mixer for 3 minutes.
Pour batter into greased cake pan. I use a 10 inch diameter silicone cake pan and make it in one layer.
Sprinkle top of batter with sliced almonds.
Bake at 350 degrees until done, about 40 minutes.
Smoky Four-Pepper Salsa
Category: appetizers-and-snacks
By Julia C Brogli

This is an easy smoky salsa that can be adjusted to any degree of heat that you like by increasing or decreasing the jalapenos!

Ingredients:
8  ripe plum tomatoes
1 tablespoon vegetable oil
4  poblano peppers
4  Anaheim chile peppers
1  jalapeno chile pepper, or more to taste
1 large green bell pepper
2 tablespoons chopped cilantro leaves
2 tablespoons white vinegar
¼  onion
2 cloves garlic
2 teaspoons salt
¼ teaspoon mesquite flavored liquid smoke concentrate  (Optional)

Directions:
Preheat an outdoor grill for medium heat. Rub tomatoes with oil and grill for 10 minutes, turn. Place poblano, Anaheim, jalapeno chiles, and the green pepper on the grill. Grill 5 to 7 minutes per side, being careful not to let them burn. The skins should blister and brown. Remove tomatoes to a separate bowl. Place the chiles and pepper in an airtight container to let them steam while they cool so they're easier to peel. Peel tomatoes and drain excess liquid. Peel and seed peppers. Place the tomatoes, chiles, green pepper, cilantro, vinegar, onion, garlic, and salt in the container of a food processor. Pulse 4 or 5 times. Add liquid smoke and more jalapenos if desired. Pulse until salsa is as chunky or smooth as you like.

Prep time: 20 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 3 cups

Calories: 37.8
Fat: 1.5 g
Saturated fat: 0.2 g
Carbohydrates: 5.8 g
Sugars: 3 g
Dietary fiber: 2.1 g
Protein: 1.3 g
Sodium: 395.6 mg
Candied Orange Peel


Ingredients:
oranges, rind of, sugar, sugar, boiling water

Directions:
Using a very sharp potato peeler, peel the rind from 3 navel oranges.  Do your best to get only the orange color as the white part is the pith and can be bitter.  A little pith is ok as the next few steps will insure that the bitterness is gone.
If you have an electric tea pot fill it with water and bring it to a boil.  This will make the following process go much faster. If you do not have an electric tea pot you can bring a large pot of water to boil and use this water for the following steps.  You do not have to do this step, but having boiling water ready for use will make the preparation go much faster.
Place the orange peels in a very small saucepan and cover them with boiling water.  Place the saucepan onto your burner, bring it back to a rolling boil and allow it to boil for 1 minute.  Drain your peels into a sieve and repeat this process two more times.  This 3 time boiling process is used to insure that no bitterness from any pith will dominate your candied orange peels.
Place 1 1/2 cups sugar into the small saucepan and add 1 1/2 cups boiling water.  Bring this to a boil and stir until all of the sugar is dissolved thoroughly.
Now add your orange peels to the sugar water and reduce to a simmer.  Simmer for 45 minutes to an hour or until the orange peels become translucent.
Carefully remove a few peels at a time from the boiling sugar water and place them into a shallow bowl that is filled with 1 cup of granulated sugar.  Move the peels around to cover them as much or as little as you like.  When covered to your liking, remove them to a cooling rack and separate them to dry.  Repeat this until all of the peels are sugar coated and on the drying rack.
Dry the candied orange peels for 12 to 24 hours and then store them in a container with the remaining rolling sugar.  If you do not wish to store the peels in the sugar, take the exra rolling sugar and combine it with the sugar already in the saucepan.  Bring this back to a slow boil, stirring to combine and melt the sugar.  Strain the sugar mixture through a fine sieve.  This sugar mixture can be used to sweeten tea or coffee but it is sweet, so use sparingly.
To use in place of citron rub excess sugar off and mince the orange peels very finely.  Use teaspoon for teaspoon in recipes that call for candied citron.
Spinach & Cheese Calzones


Ingredients:
olive oil, onion, garlic clove, fresh spinach, low-fat ricotta cheese, nutmeg, salt, cayenne pepper, feta cheese, yellow cornmeal

Directions:
Preheat oven to 375 degrees.
If making Pizza Dough start the dough first so it can rise while you make the filling.
Heat oil in a large skillet and cook onion, covered, over medium-low for about 5 minutes. Stir in the garlic and cook, uncovered, for 1 minute. Stir in the spinach and cook until wilted, about 2 minutes.
Transfer vegetables to a mixing bowl and stir in the ricotta, nutmeg, salt and cayenne. Then stir in egg yolk and feta until mixed.
Sprinkle a large baking sheet with the cornmeal (you may need 2 baking sheets for all 4 calzones]. On a flat surface, roll or pat the pizza dough to a rough 12- or 14-inch square. Use a sharp knife or pizza wheel to cut the dough into 4 equal squares. Divide the filling among the dough squares, spooning it onto one diagonal half of each square and leaving about a 1/2-inch margin all around.
Fold the top over to make a triangle and seal the edges by pressing with a fork. Use a knife to make 3 slashes on the top of each calzone (Don't forget this step - unless you like the exploding kind of calzone].
Place calzones on the baking sheet and bake until golden brown, 25 to 30 minutes. Serve with heated marinara sauce for dipping.
Oriental Chicken With Cashews


Ingredients:
margarine, butter, soy sauce, brown sugar, boneless skinless chicken breast halves, garlic cloves, green onions, salt, fresh ground black pepper, red pepper flakes, low sodium chicken broth, cashews

Directions:
In a small bowl, combine 2 tablespoons butter, margarine or I can't believe it's not butter spread, apple juice, soy sauce and brown sugar; set aside.
Season chicken with salt and pepper.
In a 12" skillet, melt remaining 2 tablespoons butter, margarine or spread over medium-high heat and lightly brown chicken, garlic and scallions.
Add red pepper flakes.
Add broth.
Reduce heat to low and simmer covered 20 minutes or until chicken is thoroughly cooked.
Remove chicken to serving platter and keep warm.
In same skillet, add soy sauce mixture.
To serve, pour sauce over chicken and sprinkle with cashwes.
Serve, if desired, with hot cooked rice.
Fish and Chips-Alton Brown


Ingredients:
flour, baking powder, kosher salt, cayenne pepper, beer, cornstarch

Directions:
Heat oven to 200 degrees F.
Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.
Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.
In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.
Fudgy Gluten Free Chocolate Cake


Ingredients:
sugar, cocoa powder, salt, sour cream, milk, vanilla, chocolate chips

Directions:
Preheat oven to 350 degrees Fahrenheit. Spray 4 medium ramekins with cooking spray; set aside. If microwaving, spray mugs with cooking spray.
In a medium bowl, whisk together flour, sugar, cocoa powder, and salt until no streaks remain.
Add in sour cream and 6 tablespoons of vegetable oil, and mix with a spoon until a thick paste forms.
Mix in cream and vanilla until completely combined.
Whisk in your remaining 1/4 cup of vegetable oil until thoroughly combined.
Fold in chocolate chips.
Scoop an equal amount of batter into each ramekin, using about 1/3 of cup for each cake.
Bake for 17-20 minutes for a lava cake, or 23-26 minutes for a fully cooked cake. If microwaving, cook for 2-4 minutes in mugs.
Allow to cool for 5 minutes, and turn the cakes out onto a plate or platter.
Serve warm with a dusting of powdered sugar, and a scoop of ice cream. Enjoy!