xiaoxl/recipe_data huggingface dataset:
Lemony Chicken Piccata


Ingredients:
boneless skinless chicken breasts, lemon, capers, flour, salt, pepper, white wine

Directions:
Pound the chicken breast until it is flat- about ¼” thick- don’t be afraid to make it too thin. The point is that you want cook the chicken quickly before it drys out. On a plate mix some flour- maybe about ¼ cup or so- enough to coat the chicken. Salt and pepper the flour. Coat the chicken with the flour mixture.
Use a skillet big enough for all the chicken to lay flat. Heat the skillet to med-high and lightly coat the bottom of the pan with olive oil.
Cook the chicken for about 2 minutes a side(use your judgement here!] You will know when it is done- it is white, slightly golden- do not overcook or it will be dry. Since it is thin it should be fairly easy to tell if it is still pink.
Take the chicken out of the pan and put on a plate- cover with foil.
Pour enough white wine (I like a nice dry Sauvignon Blanc or Chardonnay, or Pinot Grigio]  so there is about 1/4" or more of liquid in the bottom of the pan. The goal here is to make enough sauce to generously to pour over each piece of chicken and you have to start with enough because you want to reduce it to burn off the alcohol. Make sure the pan is hot enough so that the liquid boils. This will only take a minute or so, keep and eye on it- you don’t want to evaporate all of your liquid. Taste it- when it tastes good- the harsh alcohol has burned off, reduce heat to low, add the juice of one whole large juicy lemon that you have already squeezed. Add about 2 tablespoons of capers. Put the chicken back in pan to coat in sauce and to reheat. Serve immediately. Put a piece of chicken on each plate and pour lots of sauce on each piece. Yummy.
Chicken-Rice Skillet


Ingredients:
boneless skinless chicken breasts, salt, pepper, onion, chicken bouillon cubes, boiling water, rice, lemon zest, dried marjoram

Directions:
Heat oil in a large skillet over medium heat.
Season chicken with salt and pepper.
Cook chicken in oil until golden on all sides.
Add onion and saute for 5 minutes, or until golden.
Add bouillon, water and rice.
Reduce heat to low.
Cover and cook, stirring occasionally, for 25 minutes, or until rice is tender.
Sprinkle lemon zest and marjoram over chicken mixture.
Add peas; cover and cook over low heat for 10 minutes, or until peas are tender; taste and adjust seasoning with salt and pepper.
Fudgy Cocoa Brownies


Ingredients:
cocoa powder, baking soda, salt, flour, sugar, yogurt, brewed coffee, corn syrup, applesauce, vanilla

Directions:
Preheat oven to 350 degrees. Sift together dry ingredients into a large bowl.
Add wet ingredients and mix well.
Pour batter into a 13 x 9 inch baking pan prepped with a light coat of cooking spray.
Bake 28 to 30 minutes.  The brownies will still be sticky on top but firm.
Let cool 5 or 10 minutes before cutting.
Korean Street Toast (Gilgeori Toast)


Ingredients:
eggs, cabbage, cucumber, carrot, sugar, butter, salt, ketchup, mayonnaise

Directions:
Break eggs into a bowl with salt.
Add sliced carrots and cabbage to the bowl with the eggs and mix well.
Add the oil to a pre-heated pan and add the egg mixture.  Using a spatula, divide the mixture in two and work to form each half into the shape of the bread slices.  When firm enough to hold, flip each half over to cook on the other side - about 2 - 21/2 minutes per side.  Remove when done and keep warm.
Melt 1 tbsp butter in the pan.  Add two slices of bread to the melted butter and toast the bread until lightly browned, flipping the bread to toast the other side.  Remove to a plate and sprinkle a little sugar on the warm toasted bread.  Repeat with the remaining two slices of bread.
To assemble the street toast sandwiches, top one slice of toasted bread with one of the cooked egg sections.  Layer one half of the sliced cucumber on top of the egg.  Squeeze some ketchup and mayonnaise on top of the cucumber, and top with a slice of toasted bread,  Repeat to make the second toasted sandwich.
Cheese Muffins Revisited


Ingredients:
cornmeal, unbleached flour, baking powder, salt, eggs, yogurt, feta cheese

Directions:
Mix dry ingredients in a bowl.
Separately, mix eggs, oil and yogurt. Tip: For fluffier texture, beat the mixture lightly.
Add feta cheese and  egg mixture to the dry ingredients and mix lightly until consistent, yet fluffy, runny  mixture is achieved.
Pour the mixture into greased muffin tins 2/3 full.
Bake 30 minutes at 400 deg F.
Peanut Butter Temptations II
Category: desserts
By Sally

Peanut butter tarts with a chocolate covered peanut butter cup in the middle. You will need a mini muffin pan to make these.

Ingredients:
½ cup butter
½ cup white sugar
½ cup packed brown sugar
½ cup peanut butter
1  egg
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
36  miniature chocolate covered peanut butter cups, unwrapped

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan. Bake for 8 to 10 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans.

Yields: 3 dozen

Calories: 248.3
Fat: 13.8 g
Saturated fat: 5.8 g
Carbohydrates: 28.3 g
Sugars: 19.6 g
Dietary fiber: 1.2 g
Protein: 4.7 g
Cholesterol: 24.8 mg
Sodium: 241 mg
Savannah Chocolate Cake With Hot Fudge Sauce


Ingredients:
brown sugar, vegetable shortening, buttermilk, vanilla, eggs, all-purpose flour, baking soda, salt, German chocolate, unsalted butter, unsalted margarine, powdered sugar, evaporated milk, vanilla

Directions:
Cake:
Preheat oven to 350°F.
Cream the brown sugar with the shortening in an electric mixer.
Add the buttermilk and vanilla then the melted chocolate.
With the mixer running, add eggs, 1 at a time.
Sift the flour with baking soda, and salt.
Add the dry ingredients to the sugar mixture and beat for 2 minutes.
Butter and flour a 13x9x2-inch rectangular cake pan.
Pour the batter into prepared cake pan and bake until the cake is springy and a toothpick can be inserted and removed cleanly, about 40 minutes.
Allow the cake to cool for 10 minutes the turn it out onto a rack to finish cooling.
Sauce:
Melt the German chocolate with the butter in a saucepan over very low heat.
Stir in the powdered sugar, alternating with the evaporated milk and blending well.
Stirring constantly, brin the mixture to a simmer over medium heat.
Simmer until the sauce becomes thick and creamy, about 8 minutes.
Stir in the vanilla.
Serve slices of cake topped with warm fudge sauce.
Grab a cold glass of milk and enjoy!
Enid's Ice Box Rolls


Ingredients:
eggs, sugar, salt, butter, flour

Directions:
Dissolve yeast in 1/4 cup warm water (100-110 degrees].
Beat 3 eggs together.  Add sugar, salt and melted butter to the eggs.  Stir this mixture into the yeast mixture from previous step.  Add 1 cup warm water.  Stir.
Mix in flour.  Mix and beat the dough well.  You can use the dough hook on your mixer or just stir all together by hand.  We make the dough the night before.  Just cover the bowl with plastic wrap and refrigerate.  No kneading required.
Take what you need of the dough, shape it, let rise for 1 1/2 hours or until doubled in size.  Bake at 375°F until browned.  Time will vary depending on the type of product you choose to make.  Easy and good!
Bun Cha - Grilled Vietnamese Pork Skewered Recipe


Ingredients:
honey, hoisin sauce, fish sauce, garlic cloves, scallions, oyster sauce, salt, ground black pepper, pork

Directions:
In a large mixing bowl, combine the honey, hoisin sauce, fish sauce, garlic, spring onions, oyster sauce, salt and pepper, mixing well.
Add the pork, coating the slices well. Cover and marinate for 1 hour.
Meanwhile, start the barbecue fire. Soak the bamboo skewers.
When ready to eat, thread the meat strips on the skewers.
Don't be tempted to overload the skewers; skewers which are too generous will char on the outside by the time the inside is cooked.
Grill over medium-hot coals for 3 to 4 minutes, brushing the meat with the marinate.
When browned and cooked, remove from the fire and serve.
Red and Sweet Potato Swirl With Caramelized Onions


Ingredients:
butter, sugar, garlic cloves, sweet potatoes, milk, sour cream, salt, brown sugar, vanilla, black pepper, bacon

Directions:
CARAMELIZE THE ONIONS: Melt 1 tbsp butter in large skillet over med-high heat. Add onions and sugar and cook, stirring often, 25 minutes till onions are a golden brown and caramelized. Remove from heat, set aside.
BOIL POTATOES SEPARATELY: Meanwhile, while onions are caramelizing, place potatoes in two pots large enough for water to cover potatoes. Add the garlic cloves to the pot with the red potatoes. Bring both pots to a boil, reduce to med heat and cook until tender, about 20 minutes, then drain in colanders.
PREP RED POTATOES: Beat red potatoes and garlic with electric mixer till mashed. Add 1/2 cup milk, sour cream and 2 tbsp butter. Continue beating till smooth. Season with salt and pepper to taste.
PREP SWEET POTATOES: Beat sweet potatoes until mashed. Add remaining 3/4 cup milk and 2 tbsp butter, the brown sugar and vanilla. Beat till smooth, season with salt to taste.
ASSEMBLE: Preheat oven to 350°F Lightly grease a 3-quart baking dish.  Place the red mashed potatoes in the bottom. Spread sweet potato mixture over red potato mixture. Swirl by cutting through mixture gently with the flat side of a knife. Top with the onion mixture. Cover and bake for 30 minutes. Sprinkle with bacon crumbs and serve.
Sweet Potato Toast With Avo & Egg


Ingredients:
sweet potato, avocado, eggs, pomegranates, walnuts, kale, coconut oil

Directions:
Heat a pan of water until boiling, then create a vortex by stirring the water quickly, crack the eggs and drop into the centre of the vortex. Leave to cook for 3-4 minutes.
Slice the sweet potato, then add to the toaster or place under the grill to cook.
Heat the coconut oil in a frying pan, then gently fry the kale for 2-3 minutes.
When the sweet potato has cooked through and is ready to eat, spread with the mashed avocado, then place the poached eggs on top.
Plate up with your cooked kale then sprinkle with the walnuts and pomegranate on top.
Mom's Macaroni and Cheese


Ingredients:
elbow macaroni, butter, all-purpose flour, salt, pepper, milk, cheese

Directions:
•Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni.
• Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.
Sue's Pomegranate Salad


Ingredients:
romaine lettuce, cauliflower, mushrooms, pomegranate seeds

Directions:
Mix all together., We use a boughten Honey Poppy Seed Dressing.
Rum Fudge Fruitcake Cupcakes


Ingredients:
butter, sugar, eggs, vanilla essence, flour, butter, dark rum

Directions:
Preheat oven to 170°F Line a 12 holed muffin tray with cupcake liners.
Melt butter and chocolate over a double boiler and mix till smooth.
Combine sugar and chocolate mix together ina bowl. Whisk well with electric mixer. Add in vanilla essence and mix.
Beat eggs in 1 at a time till each egg is fully incorporated. Finally add in flour and mix well. Fold in mixed fruit.
Fill each cupcake liner 1/2 the way full ONLY.
Bake for 23 minutes Let cool thoroughly.
Prepare GANACHE. Bring cream to a boil. Add in chocolate and butter. Mix well till smooth and glossy. Add in rum. Let cool.
Fill the remaining cavity of the cupcake liner with ganache. Sprinkle whatever you like before the ganache sets.
Let set in the fridge.
Creamy Coconut Cake
Category: desserts
By Julia

A moist and creamy coconut cake that will have all begging for more. If I don't make it for work or family gatherings I end up in trouble.

Ingredients:
1 (16 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
1 (10 ounce) package flaked coconut

Directions:
Prepare cake according to package directions.  Bake in a 9x13 inch pan.  Cool completely. In a small bowl combine cream of coconut and condensed milk. Poke holes in cake with a straw.  Pour milk mixture over cake and spread with whipped topping.  Sprinkle coconut over cake. Serve chilled.

Prep time: 20 mins
Cook time: 35 mins
Total time: 2 hrs 25 mins
Yields: 12 servings

Calories: 605.6
Fat: 28.2 g
Saturated fat: 21.7 g
Carbohydrates: 85 g
Sugars: 72.1 g
Dietary fiber: 2.7 g
Protein: 5.8 g
Cholesterol: 11.1 mg
Sodium: 377 mg
Black Bean, Mushroom & Quinoa Stuffed Bell Peppers


Ingredients:
olive oil, onion, garlic cloves, mushrooms, chili powder, salt, tomato sauce, water, quinoa, red bell peppers, black beans, pure maple syrup, cilantro

Directions:
In a saucepan over medium heat, sauté the onions in olive oil for 3 to 5 minutes, until onions are translucent.
Add garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture.
Stir in the chili powder and salt.
Add the quinoa and 1 cup of the tomato sauce (reserve the rest] and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.
Meanwhile, preheat the oven to 350º F.
To prepare the peppers, boil a pot of water. Cut the tops off the pepper and remove the seeds and ribs.
Boil the peppers for 5 minutes, and then drain them.
When quinoa is finished simmering, combine the beans and maple syrup with the cooked quinoa mixture.
Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes.
Remove from oven; garnish with cilantro, and serve.
Peanut Butter Temptations


Ingredients:
butter, white sugar, brown sugar, peanut butter, egg, vanilla extract, all-purpose flour, baking soda, salt

Directions:
Preheat oven to 375 degrees F (190 degrees C].
In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan.
Bake for 8 to 10 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans.
O'Brien Hash Browns and Turkey Sausage Breakfast Skillet #SP5


Ingredients:
reduced fat margarine, turkey sausage, cooking apple, pecan pieces

Directions:
Mix Simply Potatoes O'Brien Hash Browns with melted margarine and place in a nonstick skillet.
Cover and cook over medium heat for about 10 minutes, or until they begin to brown, stirring occasionally.
Then press hash browns firmly down and evenly around the skillet with a spatula.
Next, evenly distribute the apple slices on top of the hash browns.
Add the sausage pieces.
Evenly sprinkle the pecan pieces over the apples and sausage.
Cover and cook for another 10 to 12 minutes or until bottom of hash browns are golden brown and apple slices are tender.
Serve directly from skillet or slide out of the skillet onto a serving platter.
Healthy Banana-Oatmeal-Craisin Muffins - Ww Points Plus = 4


Ingredients:
bananas, Splenda sugar substitute, unsweetened applesauce, baking soda, baking powder, all-purpose flour, whole wheat flour, rolled oats, salt, craisins, toasted wheat germ

Directions:
Preheat oven to 350 degrees.
Spray muffin pan with non-stick baking spray.
Add Splenda to the mashed bananas.
Blend in the egg whites and the applesauce.
Mix together the dry ingredients - baking soda, baking powder, flours, oats and salt.
Add to moist mixture.
Toss in the craisins and wheat germ, if using.
Add to mixture to muffin pan.
Bake for 20 minutes at 350.
Enjoy and let me know what you think -- .
Smoked Sausage and Cauliflower Fried Rice
Category: trusted-brands-recipes-and-tips
By Hillshire Farm(R) Brand

In partnership with Hillshire Farm Brand, we're helping you make dinner time easy, quick, and delicious. Here, a tasty cauliflower fried rice that's great for a weeknight meal or a casual snack any time.

Ingredients:
3 tablespoons vegetable oil, divided
1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, cut into 1/2" coins
4 cups small broccoli florets
1 medium red bell pepper, cut into strips
2 large eggs, lightly beaten
1 (12 ounce) package frozen riced cauliflower
¼ cup reduced-sodium soy sauce
1 tablespoon toasted sesame oil
½ teaspoon granulated sugar
½ teaspoon black pepper
2 tablespoons chopped cilantro

Directions:
In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high. Add sausage; cook about 3 minutes, stirring occasionally, until lightly browned. Add broccoli and bell pepper; cook 5-6 minutes, stirring occasionally, until broccoli is bright green and slightly tender. Remove mixture to a plate. Wipe skillet clean-careful, may be hot-reduce heat to medium, and add 1 tablespoon oil. Add eggs. Cook 2-3 minutes until set, stirring once or twice. Transfer to a cutting board and cut into 1/2-inch pieces. Return skillet to stove over medium-high. Add remaining 1 tablespoon oil. Add cauliflower; cook, undisturbed, until softened and lightly toasted, about 4 minutes. Remove from heat. Stir in soy sauce, sesame oil, sugar, pepper, sausage mixture, and egg. Divide among plates and top with cilantro.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 497.9
Fat: 40.6 g
Saturated fat: 10.5 g
Carbohydrates: 18.4 g
Sugars: 5.2 g
Dietary fiber: 6.6 g
Protein: 19.3 g
Cholesterol: 145.5 mg
Sodium: 1382.4 mg
Roasted Pork Tenderloin


Ingredients:
soy sauce, white wine, Worcestershire sauce, onions, garlic cloves, cider vinegar, black pepper, cayenne pepper, brown sugar

Directions:
Place meat in a large plastic bag.
Mix together all remaining ingredients and pour into bag with the meat.
Seal bag and chill to marinate at least 4 hours.
Preheat oven to 300.
Pour meat and marinade into a roasting pan and cook, uncovered for 2 hours (basting often] or until cooked through.
Warm Chicken Spinach Salad


Ingredients:
spinach, leaf lettuce, red onion, green sweet peppers, boneless skinless chicken breasts, dried rosemary, lemon-pepper seasoning, garlic clove, water, rosemary sprig

Directions:
In a large salad bowl, combine spinach, leaf lettuce, sliced red onion, and pepper strips. Cover and chill salad up to 2 hours.
Cut chicken into bite-sized strips. Toss chicken with rosemary and lemon-pepper seasoning. In a wok or 10-inch skillet stir-fry chicken strips and garlic in hot oil over medium-high heat for 2 to 3 minutes or until chicken is tender and no longer pink. Remove chicken from skillet. Add to salad mixture.
For dressing, add vinegar and water to skillet, stirring to scrape up any browned bits. Pour dressing over salad. Toss gently to mix. Transfer to individual salad plates. Garnish with fresh rosemary, if desired.
Salmon One Potato Two


Ingredients:
green onion, raw red bell pepper, corn, salmon fillets, flour, cornstarch, coconut oil, olive oil, butter

Directions:
Combine the hash brown potatoes, bacon and flour, tossing to coat potatoes.  Lay salmon filets out flat and press potato mixture onto each filet. There will be plenty to get them covered, and don't worry about potato sticking off the sides - those crispy bits taste good. [You can do this ahead, cover and refrigerate.].
To cook fish, heat oven to 375 degrees and heat vegetable oil in a cast iron or other ovenproof skillet on the stove over medium heat. When hot, add salmon potato side down and cook 3-4 minutes. Depending on thickness, the filets may finish cooking stovetop in another 2-3 minutes; if they are thick leave them potato side down and drop the pan in the oven for another 3 minutes or until done.
Saute onion, red pepper and corn in olive oil and finish with taco seasoning and butter.
Microwave mashed potatoes according to package directions and mix chopped spinach into hot potatoes to wilt.
Plate mashed potatoes with salmon filets on top and spoon corn and red pepper saute around the plate. Enjoy!
Phony Macaroni and Cheese


Ingredients:
extra firm tofu, sharp cheddar cheese, eggs, heavy cream, salt, pepper, onion, garlic, nutmeg, dry mustard, cayenne

Directions:
*Make sure you use the firmest tofu available for this recipe. You may also want to be generous with the spices and use some extra sharp cheese to liven up the normally bland flavor of tofu.
Drain tofu well, making sure to squeeze out all extra moisture, and slice into small pieces (use a French fry cutter or equivalent for consistent sizes].
In a separate bowl, mix together eggs, cream and cheese.
Stir tofu pieces into mixture and add seasonings as desired.
Transfer mixture to a casserole dish or greased pie plate and bake at 375 for 30 – 45 minutes or until golden brown.
Barbecued Roast Beef


Ingredients:
chili powder, garlic powder, ketjap manis, white wine worcestershire sauce, brown sugar, ketchup, water, liquid smoke, Worcestershire sauce, dry mustard, celery seeds, butter, cayenne pepper

Directions:
Put meat in roaster pan with 1 1/2-2 inches of water.
Sprinkle meat with dry seasonings, salt and pepper and rub over meat.
Pour sauces over meat.
Cover and bake in oven at 325°F for 5 hours.
(You may be able to use a crockpot too!]
While meat is baking, you can make the sauce.
Combine all sauce ingredients in saucepan.
Bring to boil.
Lower heat.
Cook and stir for 10 minutes; set aside.
Take meat out of oven and let set for about 10 minutes.
Slice meat as thinly as you can.
Cover with barbecue sauce and keep warm till ready to serve.
Gluten Free Fudge Crinkles


Ingredients:
chocolate flavor instant pudding and pie filling mix, butter, egg, water, vanilla, sugar

Directions:
Heat oven to 350 degrees F. In large bowl, mix dry cake mix and dry pudding mix. Add melted butter, egg, water and vanilla; stir until soft dough forms.
Shape dough into 1 1/4-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart; flatten slightly.
Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store tightly covered.
Tip: Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Mix in the Pan Chocolate Cake


Ingredients:
all-purpose flour, sugar, baking soda, salt, white vinegar, cold water, vanilla extract

Directions:
Preheat oven to 350 degrees. In a square 9 inch pan stir together flour, sugar, cocoa, baking soda, and salt.
Add oil, vinegar, water, and vanilla. Mix until combined, making sure there are no clumps of flour mixture. Spread batter evenly in pan.
Bake until toothpick inserted into the center comes out clean, about 35 to 40 minutes. Let cake cool completley on a cooling rack.
Four Cheese Dip


Ingredients:
cream cheese, ricotta cheese, cheddar cheese, parmesan cheese, milk, garlic, scallion

Directions:
Blend cheeses, milk, and garlic in a blender or container of a food processor until smooth.
Stir in scallions.
Cover and chill until serving time.
Garnish as desired.
Serve with various dippers.