xiaoxl/recipe_data huggingface dataset:
Japanese Potato Salad
Category: salad
By Haven4Order

Potato salad with an Asian flair.

Ingredients:
1  Japanese cucumber, thinly sliced
salt and ground black pepper to taste
4 small potatoes, sliced into 1/2-inch circles
3  eggs
1 cup imitation crabmeat, shredded
½ cup whole-kernel corn
3 tablespoons Japanese mayonnaise, or more to taste
1 ½ teaspoons rice vinegar

Directions:
Place sliced cucumber in a bowl and sprinkle with a bit of salt. Let sit until tender, about 5 minutes. Squeeze cucumber to remove excess water. Place drained cucumber in a small bowl. Place potatoes in a pot and rinse to remove extra starch. Drain. Add fresh water to cover. Add eggs and 1/2 teaspoons salt. Place pot over high heat and bring to a boil. Reduce heat to medium and cook until potatoes are tender, 10 to 15 minutes. Transfer cooked eggs to a bowl filled with cold water. Drain potatoes well and return them to the empty pot. Season with salt and black pepper and mash potatoes while still hot; leave some chunks for texture. Peel eggs, cut into chunks, and add to the pot with the potatoes. Add cucumber, imitation crab, and corn. Add mayonnaise, vinegar, salt, and black pepper to taste. Chill potato salad before serving, about 30 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 10 mins
Yields: 2 servings

Calories: 655.6
Fat: 25.1 g
Saturated fat: 5.1 g
Carbohydrates: 87 g
Sugars: 12.5 g
Dietary fiber: 9.6 g
Protein: 25.1 g
Cholesterol: 303.9 mg
Sodium: 1039.4 mg
Savory Black-Eyed Peas With Bacon


Ingredients:
bacon, chicken broth, dried black-eyed peas, celery ribs, onion, fresh savory, garlic clove, carrots, green bell pepper, monterey jack pepper cheese

Directions:
Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain fat from skillet.
Heat broth, peas, celery, onion, savory and garlic to boiling in same skillet.
Boil uncovered 2 minutes; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender (do not boil or peas will burst].
Stir in carrots and bell pepper.
Heat to simmering. Cover and simmer about 13 minutes, stirring occasionally, until vegetables are tender; stir.
Sprinkle with cheese and bacon.
Chicken and Broccoli Pasta
Category: world-cuisine
By Gloria McShane

Boneless chicken and broccoli make a delicious pairing in a tomato-garlic sauce. Use your favorite shaped pasta - penne and shells work well.

Ingredients:
3 tablespoons olive oil
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 tablespoon chopped onion
2 cloves garlic, chopped
2 (14.5 ounce) cans diced tomatoes
2 cups fresh broccoli florets
salt and pepper to taste
1 pinch dried oregano
18 ounces dry penne pasta
¼ cup fresh basil leaves, cut into thin strips
2 tablespoons grated Parmesan cheese

Directions:
In a large skillet over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent. Add tomatoes, broccoli, salt, pepper and oregano; stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well. Add basil and toss well; top with Parmesan cheese. Serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 367.9
Fat: 7.7 g
Saturated fat: 1.4 g
Carbohydrates: 51 g
Sugars: 5 g
Dietary fiber: 3.6 g
Protein: 23.5 g
Cholesterol: 34 mg
Sodium: 296.1 mg
Potato Soup
Category: soups-stews-and-chili
By HEDDO

This recipe is in 'my head,' but easy to make.  My family loves homemade soups of all types.

Ingredients:
1 tablespoon butter
1 large onion, chopped
6 cups mashed cooked potatoes
2 (14.5 ounce) cans chicken broth
½ cup milk

Directions:
In a medium soup pot melt butter over low heat, and saute onions until tender.  Stir in the mashed potatoes, and then slowly add the chicken broth.  Stirring, add milk (use more or less to achieve desired creaminess).  Cook until heated through and season with salt and pepper to taste.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 to 8 servings

Calories: 189.9
Fat: 3.3 g
Saturated fat: 1.7 g
Carbohydrates: 35.1 g
Sugars: 5.1 g
Dietary fiber: 3 g
Protein: 4.9 g
Cholesterol: 11.9 mg
Sodium: 1060.2 mg
Barefoot Contessa's Sun-Dried Tomato Dip (Light Version)


Ingredients:
sun-dried tomato packed in oil, light sour cream, light mayonnaise, Tabasco sauce, kosher salt, fresh ground black pepper, scallions

Directions:
Puree the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt, and pepper in a food processor fitted with a metal blade.
Add the scallions and pulse twice.
Serve at room temperature.
Minted Feta, Tomato and Cucumber Greek Salad


Ingredients:
cherry tomatoes, cucumbers, onions, fresh mint leaves, mayonnaise, feta cheese, lemon juice

Directions:
"Toss vegetables with dressing, Refrigerate overnight for best flavor."
Sizzled Chicken Schnitzel


Ingredients:
all-purpose flour, dried basil, salt, black pepper, boneless skinless chicken breast halves, olive oil, egg

Directions:
Combine the flour, basil, salt and pepper in a large Ziploc bag.
Place the chicken breasts, one at a time, between two pieces of wax paper.
Pound the breasts with several whacks of a meat mallet or rolling pin to thin them evenly to a thickness of about ½ inch.
Peel off the paper and add the breasts to the bag with the flour mixture; shake well to coat.
Heat oil in a 12 inch nonstick skillet over medium high heat.
Meanwhile, spread the bread crumbs on a plate and beat the egg in a small bowl.
Dip the chicken breasts, one at a time into the egg then into the bread crumbs to coat both sides; shake off excess crumbs.
Add the breasts to the skillet as you coat them.
Cook the breasts until the chicken is cooked through with golden brown crust, 3-4 minutes on each side.
If the crumb coating begins to over brown, reduce the heat to medium.
Asian Lettuce Wraps


Ingredients:
water, cornstarch, boneless skinless chicken breast, water chestnuts, lettuce leaves, carrot

Directions:
Whisk water and cornstarch in a large bowl until smooth.
Stir in teriyaki sauce.
Add finely sliced chicken breast and chopped water-chestnuts.
Stir to coat and marinade for 30 minutes.
Cook until brown in wok or skillet with oil in small batches, constantly moving.
Lay out the lettuce leaves, divide meat evenly on leaves and top with shredded carrots.
Wrap like a cone.
Soupe Aux Pois (Pea Soup)


Ingredients:
ham bone, onion, celery ribs, carrots, garlic clove, bay leaf, pepper, red onion, white vinegar

Directions:
In large bowl, soak peas in 6 cups water for 12 hours or up to 24 hours. Drain and Rinse. Place in slow cooker.
Add 6 cups water, ham bone, onion, celery, carrots, garlic, bay leaf and pepper. Stir to combine.
Cover and cook on low until vegetables are tender, about 6 hours.
Discard hambone and bay leaf.
Mix red onions with vinegar.
Ladle soup into bowls and garnish with spoonfuls of onion mixture.
Polar Bear Smoothies


Ingredients:
"1% low-fat milk"

Directions:
Place milk, ice, flavor powder for milk and frozen yogurt in blender.  Cover and blend until smooth.
Pour into 2 glasses; top with whipped cream. Serve immediately.
Lentil Burgers - Vegetarian


Ingredients:
red lentil, celery, carrots, carrots, water, curry powder, all-purpose flour

Directions:
Combine lentils, celery, carrot, water, curry powder in a pan and bring to the boil. Reduce heat and simmer, covered for approx 20 minutes or until the mixture has thickened. Remove from heat and cool.
Stir in 2 cups of breadcrumbs.
Shape the mixture into 8 burger patties.
Toss them in the flour, dip in the egg white and cover with the remaining breadcrumbs.
Heat the oil in a non-stick pan. Add the burgers and cook until well browned on both sides.
Season with salt and pepper to taste.
Serve on a bun as a burger or as a meal with a salad on the side.
Simple, Baked Finnan Haddie
Category: seafood
By Lins444

Finnan haddie is a Scottish dish with smoked haddock. This is a simple, old family recipe that comes from the Maritimes - Canada. We always called this 'the milk fish'. This goes great with the traditional mashed potatoes and peas.

Ingredients:
2 pounds smoked haddock fillets
2 tablespoons all-purpose flour
¼ cup melted butter
2 cups warm milk

Directions:
Preheat oven to 325 degrees F (165 degrees C). Place smoked haddock into a glass baking dish. Whisk flour into the melted butter until smooth, then whisk in milk, and pour over the haddock. Bake in preheated oven until the sauce has thickened, and the fish flakes easily with a fork, about 35 minutes.

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 6 servings

Calories: 293.5
Fat: 10.8 g
Saturated fat: 6.1 g
Carbohydrates: 5.8 g
Sugars: 3.8 g
Dietary fiber: 0.1 g
Protein: 41.2 g
Cholesterol: 143.4 mg
Sodium: 1242.6 mg
Cincinnati Chili II


Ingredients:
ground beef, water, onions, tomato sauce, allspice, cumin seed, chili powder, garlic cloves, vinegar, bay leaf, cloves, Worcestershire sauce, salt, cinnamon

Directions:
In a 4 quart saucepot, add ground beef to water. Stir until beef separates to a fine texture. Boil slowly for half an hour.
Add all other ingredients. Stir to blend, bringing to a boil; reduce heat and simmer uncovered for about 3 hours.
Last hour, pot may be covered after desired consistency is reached.
Chili should be refrigerated overnight so that fat can be skimmed from the top before reheating.
If you use very lean (95% or higher] beef you may not need to skim.
Stuffed Cabbage Casserole in the Crock Pot


Ingredients:
ground beef, onion, green pepper, water, beef bouillon cubes, tomato paste, diced tomatoes, Worcestershire sauce, salt, pepper, garlic powder

Directions:
In a skillet, cook beef and onion over medium heat and drain.
Transfer to crock pot and add slaw mix, green pepper and rice.
In the microwave, dissolve bouillon cubes in water.
In a bowl, combine the water and tomato paste and stir in the remaining ingredients.
Pour over beef mixture and mix.
Cover and cook on low for 4-5 hours or until rice and vegetables are tender.
Tojasos Krumpli (Egg and Sour Cream Potatoes)


Ingredients:
potatoes, butter, eggs, sour cream, milk, bacon

Directions:
Preheat oven to 350 degrees Fahrenheit.
Cook, cool, peel and slice potatoes.
Place in a large casserole dish and top with dots of butter.
Salt and pepper to taste.
Beat the remaining ingredients together, except the bacon, and pour over the potatoes.
Place the strips of bacon over the top, if desired (These guys were working in minus degree weather and needed those extra calories].
Bake for one hour and serve while hot.
Sesame Toffee


Ingredients:
sesame seeds, butter, white sugar, brown sugar, water, baking soda

Directions:
Spread sesame seeds on baking sheet; bake in 350F oven for 15 minutes or until golden.
Reserve half of the seeds; sprinkle remaining seeds over well-greased 13x9 cake pan; set aside.
In saucepan, bring butter, sugars and water to a boil, stirring constantly.
Cook, stirring often, until candy thermometer reaches soft-crack stage of 285F and when 1/2 tsp syrup dropped into very cold water separates into threads that are hard but not brittle.
Immediately remove from heat; stir in baking soda.
Pour over sesame seeds in prepared pan; let cool 5 minutes.
Sprinkle with reserved sesame seeds, pressing lightly into toffee.
Let cool until firm; break into pieces.
Store toffee between sheets of waxed paper in an airtight container; keeps for about 1 month.
Traditional Moroccan Chicken


Ingredients:
whole chicken, olive oil, garlic cloves, fresh parsley, turmeric, salt, black pepper, onions, olive oil, canola oil, ginger, turmeric, salt, black pepper, powdered saffron, fresh parsley, preserved lemon, green olives, preserved lemon, butter, saffron

Directions:
Poke small holes in the chicken with a skewer. Mix the ingredients for the marinade then coat the meat & skin of the chicken with the marinade. Let sit in the refrigerator for at least 6 hours.
Remove the flesh from the preserved lemon to be used in the browning mixture.
Place the chicken in a large pressure cooker. Then add all the ingredients for the sauce to the cooker along with enough water to reach halfway up the chicken. Seal with the lid & cook for 20 minutes (after it begins to hiss]. Poke with a fork to make sure that the chicken is done & no blood leaks out.
Mix the ingredients for the browning mixture in a small bowl. Once the chicken is done cooking remove it & place on a baking pan. Coat both sides of the chicken with the browning mixture then cook in the oven on 350 degrees until golden brown.
Simmer the sauce over medium heat until it thickens, around 10 minutes. If you want your sauce to be more brown in color add 1/4-1/2 tsp of sugar to the pot while simmering.
Place the chicken in the center of a large serving dish. Pour the sauce & fried potatoes (if using] over the chicken. Serve hot with thick bread.
Choconut Popcorn


Ingredients:
salted peanuts, light corn syrup, butter, margarine

Directions:
Combine popcorn and nuts in a greased (pam] roasting pan.
Mix together morsels, corn syrup and butter in sauce pan.
Cook over medium heat, stirring constantly until mixture boils.
Pour over popcorn.
Toss to coat.
Bake at 300*, stirring several times, approximately 30-40 minutes.
Cool slightly in pan,then remove completely from pan and place on wax paper to finish cooling.
Store in an airtight container for up to 2 weeks.
Crock Pot Pepper Steak


Ingredients:
beef sirloin, garlic powder, beef bouillon cube, hot water, cornstarch, red pepper flakes, onion, green bell peppers, stewed tomatoes, soy sauce, white sugar, salt

Directions:
Sprinkle strips of sirloin with garlic powder to taste.
Heat vegetable oil in a large skillet over medium heat, brown  beef strips.
Transfer beef to crock pot.
Crush and mix bouillon cube with hot water until dissolved, then stir in cornstarch until dissolved.
Pour into the crock pot with meat.
Add red pepper flakes, onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on low for 6 to 8 hours.
** If you would like to thicken the sauce for gravy, mix 1 TBS cornstarch with some water and stir into crock pot 1/2 hour before complete cooking time.
Brilliant Espresso Martini


Ingredients:
Kahlua, espresso coffee, Baileys Irish Cream, coffee beans

Directions:
In a cocktail shaker half filled with ice, pour all liquid ingredients., Shake until liquors are chilled., Strain into a martini glass and garnish with coffee beans.
And yet  Another Crock Pot Pork Chops


Ingredients:
garlic cloves, boiling water, chicken bouillon, pepper

Directions:
"Put porkchops in crock pot and sprinkle with pepper. Drop the boullion cube in the boiling water, when dissolved add to soup, ranch dressing mix and garlic. Pour over pork chops and cook on low for 6-7 hours or high for 4 hours. Serve over rice."
Oat Bran Muffins


Ingredients:
raisins, boiling water, egg, buttermilk, flour, sugar, baking soda, salt, nutmeg

Directions:
Pour boiling water over oat bran and let sit for a few minutes., Mix egg, buttermilk, oil and sugar., Sift together flour,baking soda, salt and nutmeg., Add egg mixture and cereal mix until comes together., Bake at 400 for 20 minutes.
Poppy Seed Lemon Pie


Ingredients:
sweetened condensed milk, graham cracker crust, poppy seed

Directions:
In a mixing bowl, beat mild and lemonade concentrate until smooth (mixture will begin to thicken]. Fold in 2 cups whipped topping. Spread half into the crust.
Add poppy seeds and food coloring to the remaining lemon mixture; stir until blended. Spoon over first layer. Spread with the remaining whipped toping. Refrigerate until ready to serve.
Swirled Pumpkin and Caramel Cheesecake


Ingredients:
pecans, brown sugar, unsalted butter, cream cheese, sugar, canned solid-pack pumpkin, ground cinnamon, ground allspice, eggs, sour cream

Directions:
Crust:
Preheat oven to 350 degrees.
Finely grind crushed cookies, pecans, and sugar in food processor.
Add melted butter and blend until combined.
Press crust mixture onto bottom and up sides of 9 inch diameter springform pan with 2 3/4 inch high sides.
Filling:
Use electric mixer to beat cream cheese and sugar in large bowl until light.
Transfer 3/4 cup of mixture to small bowl, cover tightly and refrigerate to use for topping.
Add pumpkin, 4 TBS of the whipping cream, ground cinnamon, and ground allspice to mixture in large bowl and beat until well combined.
Add eggs 1 at a time, beating until just combined.
Pour filling into crust (will almost fill entire pan].
Bake until cheesecake puffs, top browns, and center moves only slightly when pan is shaken, about 1 hour and 15 minutes.
Transfer cheesecake to rack to cool for about 10 minutes.
Run knife around cake pan sides to loosen cheesecake.
Cover tightly and refrigerate overnight.
Bring remaining 3/4 cup cream cheese mixture to room temperature.
Add remaining 5 TBS of whipping cream to cream cheese mixture and stir to combine.
Press down firmly on edges of cheesecake to even thickness.
Pour cream cheese mixture over cheesecake, spread evenly.
Spoon caramel sauce in lines over cream cheese mixture.
Using tip of knife, swirl caramel sauce into cream cheese mixture.
Refrigerate until ready to serve.
Release pan sides from cheesecake.
Spoon sour cream into pastry bag fitted with small star tip (do not stir before using].
Pipe decorative border around cheesecake and serve.
Chocolate Parfait


Ingredients:
fat-free sugar-free instant chocolate pudding mix, skim milk, vanilla, Cool Whip Lite

Directions:
Beat pudding mix into milk in bowl with whisk 2 minutes.
Add vanilla and cool whip lite and continue to whisk until smooth.
Pour into glasses (I use wine glasses for a nice touch!].
Refrigerate till ready to serve -- at least 5 -10 minutes.
Presto!
Friendship Corn Muffins (Amish Friendship Starter)


Ingredients:
yellow cornmeal, salt, baking soda, artificial sweetener, egg, milk, butter

Directions:
Spray 12 muffin cups with cooking spray.
In large mixing bowl, thoroughly combine cornmeal, salt, baking soda and Splenda. Combine eggs, milk, starter and melted butter in a separate bowl. Pour wet ingredients into dry ingredients and mix with a spoon until well blended.
Pour into muffin tins and set aside for 30 to 45 minutes.
Preheat oven to 375 degrees. Bake about 20 minutes or until done and nicely browned. Serve hot as soon as possible after baking.
12 servings.
Rich Hot Fudge Sauce
Category: side-dish
By sugarbean

A rich hot fudge sauce that is great over ice cream, fresh strawberries, or as a cake filling when cooled.

Ingredients:
1 (14 ounce) can sweetened condensed milk
6 ounces semisweet chocolate (such as Baker's®), chopped
2 tablespoons butter

Directions:
Heat sweetened condensed milk and chocolate in a heavy saucepan over medium-low heat until chocolate is melted, stirring often, about 5 minutes. Remove from heat. Add butter and stir until melted, about 5 minutes more.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 10 servings

Calories: 230.2
Fat: 11.1 g
Saturated fat: 6.6 g
Carbohydrates: 30.9 g
Sugars: 29.7 g
Dietary fiber: 1.2 g
Protein: 4.3 g
Cholesterol: 19.4 mg
Sodium: 66.1 mg
Peachy Strawberry Smoothie


Ingredients:
strawberry, banana

Directions:
Place ingredients in a blender & mix until smooth., Pour into 2 glasses & enjoy!
Lofthouse Cookies


Ingredients:
eggs, unsalted butter, powdered sugar, milk, vanilla extract

Directions:
COOKIES: Preheat oven to 350*. Blend, cake mix, eggs, and oil until moistened. Roll into 1" balls. Place on ungreased cookie sheet. Flatten with a glass (but not too much, you want them to be 'fluffy'].
Bake for 6-8 minutes. Cool for 1 minute on pan before moving to a cooling rack.
FROSTING: Place butter in a large bowl. Add 4 cups sugar and then milk and vanilla. Beat on medium speed until smooth and creamy, approx 3-5 minutes. Gradually add remaining sugar, 1 cup at a time beating well after each time, about 2 minutes, until the icing is thick enough to spread. Add food coloring if you'd like.
While the cookies are still a little warm, spread on some buttercream frosting. Allow the frosting to set up before storing.
Chicken and Sour Cream Enchiladas


Ingredients:
onion, olive oil, light sour cream, monterey jack cheese, flour tortillas, diced green chilies, 2% low-fat milk, all-purpose flour

Directions:
In a large bowl, stir together chicken, 1/2 cup sour cream, and 1 1/2 cups shredded Monterey Jack cheese. Set aside.
Saute onion in hot oil over medium-high heat 5 minutes. Add to chicken and cheese mixture.
Spoon chicken mixture evenly at one end of each tortilla, and roll up. Arrange, seam side down, in a lightly greased 13x9 baking dish. Set aside.
Whisk together 8 oz green chiles, milk, and flour in a saucepan over medium heat. Gradually add remaining cheese, stirring constantly, until cheese is melted.
Pour sauce evenly over top of enchiladas. Spread remaining sour cream over sauce. Bake enchiladas at 400 degrees for 20 to 25 minutes or until bubbly.
Top with remaining green chiles and serve.
Cranberry Sauce Extraordinaire
Category: side-dish
By Leeza

This has been a 'trade secret' for years, but it's so good I decided to share it! It's everyone's favorite, and can even be poured over a block of cream cheese and served with crackers for a fun holiday appetizer.

Ingredients:
1 cup water
1 cup white sugar
1 (12 ounce) package fresh cranberries
1  orange, peeled and pureed
1  apple - peeled, cored and diced
1  pear - peeled, cored and diced
1 cup chopped dried mixed fruit
1 cup chopped pecans
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Directions:
In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 12 servings

Calories: 194.6
Fat: 6.8 g
Saturated fat: 0.6 g
Carbohydrates: 35.5 g
Sugars: 22.4 g
Dietary fiber: 3.4 g
Protein: 1.5 g
Sodium: 100 mg
Egg Fried Rice - Easy!


Ingredients:
eggs, basmati rice, tomatoes, light soy sauce, white pepper, spring onion

Directions:
Heat your wok until smoking before adding 1tbsp groundnut oil. Add the eggs and scramble for 1-2 minutes. Transfer to a warm plate and put to one side.
Wipe any excess oil from the wok with a kitchen towel then bring back up to temperature before adding the remaining groundnut oil.
Add the rice, stirring well, then add the tomatoes and cook for 1-2 minutes.
Stir in the egg and season to taste with pepper, sesame oil and soy sauce, then stir through the onion before serving.