xiaoxl/recipe_data huggingface dataset:
Chicken Satay


Ingredients:
garlic cloves, boneless skinless chicken breast halves, red cabbage, Peanut Sauce, fresh cilantro, fresh cilantro stem, red pepper flakes

Directions:
Combine the peanut oil and garlic in a small bowl. Cut th e tenderloin from th ebottom of each chicken breast half, in one piece if possible. Cut each breast lengthwise into five 1/2-inch-thick strips.  (when serving the skewers as a passed finger food without a knife and fork, cut the five !/2 inch thick strips in half horizontally, creating more magageable pieces].
Add the chicken stips and the tenderloins to th egarlic oil, stir until th eoil is evenly distributed, and cover with plastic wrap. Let marinate for 30 minutes and up to 24 hours. Refrigerate if marinating for more than 30 minutes.
Soak the skewers in water for at least 30 minutes to prevent splintering and burning.
Prepare a medium-hot charcoal fire, or preheat a gas grill to medium-high. Oil the grill rack.
Thread 1 piece of chicken onto each skewer, bunching the meat tightly at the end of the skewer. Season with kosher salt and pepper to taste. Grill the chicken until cooked through, about 3 minutes per side.
Divide the cabbage among 4 plates. Arrange 3 skewers on each plate along with a small ramekin of peanut sauce. Sprinkle the chicken with the chopped cilantro and red pepper flakes. Garnish with cilantro sprigs.
Do Ahead: The peanut sauce can be made up to 3 days in advance. Refrigerate until ready to use. Marinate the chicken and skewer the strips up to 1 day in advance. The chicken can be grilled 8 hours in advanced and refrigerated. Be careful not to overcook the meat. Just before serving, cover the skewered chciken with aluminum foil and reheat in a 350F oven for about 5 minutes.
3-Layer Chocolate Caramel Cookie Bars


Ingredients:
butter, sugar, brown sugar, vanilla extract, salt, all-purpose flour, evaporated milk, water, cocoa powder, chocolate chips, butter, brown sugar, evaporated milk, vanilla, mini marshmallows, corn syrup, chocolate chips

Directions:
Cookie Layer:
Mix butter and brown and regular sugar in a mixing bowl until creamy. Add vanilla and salt; mix until combined.
Add in flour and mix until the dough starts to form a crumbly mixture.
Mix in evaporated milk until the dough starts to look like play-dough. Add water.
Mix in cocoa powder. The dough should look just like play-dough. Stir in chocolate chips.
Press the dough into a 10x10 (or 9x11] inch and about 2 inches deep pan and bake at 350 degrees for about 20 minutes.
Caramel Layer:
While the cookie layer is in the oven, melt butter for the caramel layer in a saucepan on medium heat.
Add brown sugar and stir on medium-high heat for 2 minutes.
Add evaporated milk and whisk vigorously for about 3-5 minutes, or until thickened and bubbly.
Remove from heat, add vanilla. Stir in cereal. Pour onto the cookie layer and refrigerate for 30 minutes.
Chocolate Marshmallow Layer:
In a saucepan on low heat, melt the marshmallows with the corn syrup, stirring until completely melted. then add the chocolate chips and stir continuously just until they're melted, then immediately pour onto the caramel and cookie layers. Wet your hands and press the melted marshmallows and chocolate onto the cooled caramel layer.
Refrigerate for at least 3 hours before serving. Cut into bars and enjoy.
Deviled Eggs With Caramelized Onions


Ingredients:
butter, olive oil, Spanish onion, sugar, eggs, nonfat yogurt, salt, pepper, chives

Directions:
Heat a medium skilllet over low heat. When hot, add the butter and oil. When the butter has melted, add the onions. Sprinkle with the sugar. Cook over low heat for 30 minutes or more, stirring occasionally, until dark and caramelized. Don't stir too much or they won't brown, but watch so they don't burn or stick to the pan. Once the onions are caramelized, remove from heat and drain on paper towels.
Hard-cook the eggs; once they're cool, peel them. Cut each egg in half; place the yolks in a mixing bowl, and the whites on a serving platter.
Prepare the filling. With a fork, mash the yolks. Add the onions and about 1/2 cup of yogurt; stir to combine. Stir in more yogurt (up to 1 cup total] until the mixture is a creamy consistency. Season lightly with salt and pepper.
Fill the eggs. I find the easiest way to do this is with a ziptop bag. Open the bag and fold the top over the outside. Scrape the filling into the bag, pushing the filling well into a bottom corner of the bag. Close the bag, making sure to get out as much air as you can. Cut a small hole in the bottom corner and gently squeeze the filling into each egg white. Top each appetizer with a sprinkle of chopped chives. Refrigerate until ready to serve.
TIPS: Everyone has their own methods of cooking and peeling eggs. I follow the steps on this site: http://whatscookingamerica.net/Eggs/BoiledEggs.htm    It has all the info from the Incredible Edible Egg site, but all in one place. * Most people cut the eggs in half lengthwise. For a different presentation, cut them crosswise, then cut a tiny sliver off the bottom of each piece so it will sit without wobbling. (If a piece seems very shallow, you can hollow it out a bit more with a melon baller.] This is great if you don't have a serving platter specifically for deviled eggs. * I use a fork to make the filling because I like texture, and I want the little onion bits to show. If you prefer a perfectly smooth consistency, you can use a food processor. * If you're bringing the eggs somewhere, you can prepare the filling in advance, store it in the ziptop bag, then fill the eggs at the location. * Also, you can hard-cook the eggs ahead of time; hard-cooked eggs will keep in the fridge for several days.
SUBSTITUTIONS: I use nonfat plain yogurt in an effort to use less fat, and Greek style because it's thicker. You could use mayonnaise, sour cream, or a combination. * The chives add a little flavor zing, and indicate that it's an onion-flavored dish. The measurement is approximate; I just put a pinch on each egg. Instead of chives you could use sliced green onion (scallion], and if you want to get fancy you could make green onion flowers.
Breaded Center Cut Pork Chops
Category: main-dish
By Jim

I usually prepare this recipe for 300 plus senior citizens where I work, but I've scaled it down for home use. The recipe is for freshly seasoned and breaded pork chops that come out nice and moist.

Ingredients:
2 cups all-purpose flour
6  eggs
⅛ cup milk
2 cups seasoned bread crumbs
1 teaspoon lemon pepper
1 tablespoon dried parsley
1 teaspoon garlic powder
¼ teaspoon dried dill weed
1 teaspoon Italian-style seasoning
6  (3/4 inch thick) center cut pork chops

Directions:
Preheat oven to 375  degrees F (190 degrees C). Place the flour in a bowl. Combine the eggs and milk in a separate bowl, mixing together well, and then place the bread crumbs in another separate bowl. To the bread crumbs stir in the lemon pepper, parsley, garlic powder, dill and Italian-style seasoning. Dip each chop into the flour, shaking off any excess flour, then dip into the egg/milk mixture, and, finally, dredge each chop liberally in the bread crumbs. Lay the chops into a lightly greased 9x13 inch baking dish and pour water as needed into the dish, enough to just cover the bottom. Bake for 40 minutes, then reduce heat to 325 degrees F (165 degrees C) for 20 more minutes.

Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 503.6
Fat: 11.5 g
Saturated fat: 3.4 g
Carbohydrates: 60.5 g
Sugars: 3.2 g
Dietary fiber: 3.3 g
Protein: 36.9 g
Cholesterol: 251.7 mg
Sodium: 910.2 mg
Pasta Peperonata


Ingredients:
onion, yellow bell peppers, red bell peppers, garlic cloves, fresh basil, parmesan cheese, cream cheese

Directions:
Sauté the onion, add the garlic.
Sauté till onion is softened, then add the bell pepper.  (The pepper colors can be any but green.].
Lower heat to medium to that the bell pepper softenens slowly.  They'll become so nice and sweet that way!
If you love garlic, add extra garlic at this point - only optional.
Sauté for another 10 to 15 minutes until peppers are softened but still have a slight crunch.
Add the vinegar, and stir.
Add the basil.
Add the grated cheese and cream cheese.  If too stringy, add a little more cream cheese or milk. Stir around till all peppers are covered in the creamy sauce.
Enjoy over pasta.
Herb Twists


Ingredients:
puff pastry, egg, parmesan cheese, mixed fresh herbs

Directions:
Lay 2 sheets of thawed puff pastry on an even work surface. Brush each sheet with beaten egg, then sprinkle 2 tablespoons finely grated parmesan and 1/3 cup chopped mixed fresh herbs, such as flat-leaf parsley, chives, basil and mint.
Top each sheet of pastry with another sheet, gently pressing down. Using a small sharp knife, cut pastry into 2cm-wide strips.
Using both hands, shape each strip into a twist. For better effect, the twists should be not too perfect and slightly loose, so you can see the herbs. Bake in a pre-heated 210°C oven for 15-20 minutes or until golden and cooked through. Serve with drinks or as a snack.
BBQ Scallops in Shell With Tomato


Ingredients:
scallops, butter, garlic, ground black pepper, Tabasco sauce, crushed tomatoes, parsley

Directions:
In a small bowl combine garlic, pepper, Tabasco, parsley and tomato and mix well.
Place a small 1/4 teaspoon dollop of butter into each scallop shell and pour equal amounts of mixture over each scallop.
Cook over medium barbecue grill around 10 minutes or until sauce has been bubbling a few minutes.
Chicken Quesadillas


Ingredients:
boneless skinless chicken breast, green peppers, onion, 10-inch flour tortillas, cheddar cheese, monterey jack cheese

Directions:
Cut chicken into thin slices and mix in fajita seasoning.
In a large skillet add oil and heat.
Add chicken and cook until no longer pink.
Add peppers and onion to skillet.
Slowly cook and stir about 10 minutes or until desired tenderness.
Heat another skillet over medium heat and spray with cooking spray or use 1/2 teaspoon of butter.
Place your tortilla in the skillet and sprinkle with cheeses and add meat mixture.
Cover with a lid for about 30 seconds or until the cheese has melted.
Fold in half and serve immediately with salsa and sour cream.
Repeat steps 6-9 with remaining tortillas.
Warning: Remember that cooking spray may ignite if it comes in contact with a flame.
Oatmeal Marble Bars


Ingredients:
flour, salt, baking soda, butter, sugar, brown sugar, vanilla, water, eggs, quick oatmeal, chocolate chips

Directions:
Preheat oven to 375 (F].
Cream sugars and butter.
Add vanilla and water. Mix well.
Add eggs. Mix well.
Add flour, salt, and baking soda. Mix well.
Stir in oats and nuts.
Spray 13 x 9 pan with baking spray (or coat with butter].
Spread batter in pan.
Sprinkle chocolate chips over teh dough.
Bake 4 minutes.
Run knife through the dough in s-shaped patterns to create marbled effect.
Return to oven and bake for 12 - 15 min longer (until golden brown. . .  might take a few more minutes].
Snowmen Cookies


Ingredients:
character(0]

Directions:
1.Melt Vanilla CANDIQUIK Coatingaccording to directions on package.
2.Dip cookies in melted CANDIQUIK Coating; place on wax paper until dry.
3.Create faces, hats and scarves with decorative icings.
4.Create buttons and hat pom poms with mini candy-coated candies or decorative icings.
Pecan Stuffed Deviled Eggs


Ingredients:
eggs, mayonnaise, onion, fresh parsley, dry mustard, salt, pecans

Directions:
Cut eggs in half lengthwise and carefully remove yolks.
Mash yolks in a small bowl; stir in mayonnaise, onion, parsley, mustard, and salt.  Blend well.
Stir in pecans.
Spoon or pipe yolk mixture evenly into egg-white halves.
Garnish, if desired (paprika, fresh parsley, etc].
Cheese Puffed Potatoes


Ingredients:
potatoes, sour cream, cottage cheese, onion powder, butter, cheddar cheese

Directions:
Boil potatoes until tender.
Beat with mixer: potatoes, sour cream, cottage cheese, melted butter, onion powder, salt and pepper.  Whip well.
Pour into greased casserole and bake at 375 degrees for 30 minutes uncovered.
Top with cheddar and cook 15 more minutes.
Spiced Pumpkin Molasses Muffins
Category: bread
By Ash

The intoxicating aroma these muffins send through your home is just a bonus.

Ingredients:
1 cup all-purpose flour
½ cup whole wheat flour
¼ cup flax seed meal
¼ cup rolled oats, plus extra for garnish
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup dark brown sugar
1 cup pumpkin puree
½ cup nonfat plain yogurt
2  eggs
3 tablespoons molasses
3 tablespoons unsweetened applesauce
1 tablespoon canola oil
1 teaspoon vanilla extract
½ cup golden raisins  (Optional)
½ cup chopped walnuts  (Optional)
2 tablespoons pumpkin seeds for garnish

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray. In a bowl, mix together the 2 flours, flax seed meal, rolled oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until the ingredients are thoroughly combined. In another large bowl, beat together the brown sugar, pumpkin puree, yogurt , eggs, molasses, applesauce, canola oil, vanilla, and until well-blended. Stir in the flour mixture just to combine, and gently mix in the raisins and walnuts. Divide the mixture into the prepared muffin tins, sprinkle each muffin with a few rolled oats and pumpkin seeds, and bake in the preheated oven until the tops spring back when touched and a toothpick inserted into the center comes out clean, 15 to 20 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 216.7
Fat: 6.8 g
Saturated fat: 0.9 g
Carbohydrates: 35.5 g
Sugars: 17.5 g
Dietary fiber: 3.2 g
Protein: 5.4 g
Cholesterol: 31.2 mg
Sodium: 245.4 mg
Baked Halibut with Crispy Panko
Category: main-dish
By Lindsey

This fish will just melt in your mouth! I like to serve over a quinoa-kale salad. Also, please don't use regular bread crumbs as they are too dense.

Ingredients:
½ cup panko bread crumbs
1 ½ tablespoons butter, melted
¼ cup chicken stock, or as needed
2 (8 ounce) fillets halibut
1 teaspoon lemon juice
salt and ground black pepper to taste
1 tablespoon Dijon mustard

Directions:
Preheat oven to 350 degrees F (175 degrees C). Stir panko bread crumbs and melted butter together in a bowl until evenly coated. Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer. Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 servings

Calories: 404
Fat: 13.7 g
Saturated fat: 5.7 g
Carbohydrates: 20.7 g
Sugars: 0.1 g
Protein: 50.8 g
Cholesterol: 106.1 mg
Sodium: 591.2 mg
Pumpkin Gingerbread
Category: bread
By frosty

Wonderfully flavorful and fragrant bread for the holidays.

Ingredients:
3 cups sugar
1 cup vegetable oil
4  eggs
⅔ cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
½ teaspoon baking powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove. In medium bowl, combine flour, soda, salt, and baking powder.  Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed.  Divide batter between prepared pans. Bake in preheated oven until toothpick comes out clean, about 1 hour.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 2 - 9x5 inch loaves

Calories: 262.6
Fat: 10.2 g
Saturated fat: 1.7 g
Carbohydrates: 40.7 g
Sugars: 25.7 g
Dietary fiber: 1.1 g
Protein: 3.2 g
Cholesterol: 31 mg
Sodium: 313.1 mg
Baked Jam Rolls


Ingredients:
self-rising flour, suet, water

Directions:
Preheat oven to 400° or at mark 6.  Grease a large ovenproof baking dish.
To make the suet pastry, mix the flour and suet together in a bowl, and mix in just sufficient cold water to make a firm (but not sticky] dough.
Roll out the pastry to 1/4-inch thickness on a lightly floured surface to form a strip 8 to 10 inches long.  Spread a good layer of jam (warmed, if necessary] over the pastry to within 1/2 to 1 inch of the edges.  Moisten the edges of the pastry, roll up carefully from a long side.  Pinch the top edge to form a seal.  Seal the two ends well too, to prevent jam filling from spilling out during baking.
Place the jam roll in the baking dish and bake at 400° for about 30 minutes or until golden brown.
Serve hot or cold.  To serve, cut in slices, and serve with custard.
Alternatively, the mixture can be rolled up in a floured pudding cloth and steamed for about 2 1/2 to 3 hours to make Jam Roly Poly.
Chilled Mango Sago Pudding


Ingredients:
sago, evaporated milk, water, sugar, coconut cream, coconut milk, mango

Directions:
Bring water to a boil, add sago and simmer for 15 minutes.
Stir in sugar, mango nectar, evaporated milk and coconut cream.
Simmer for another 10 minutes, stirring once in a while to prevent sago and milk from burning.
Simmer until liquid has almost evaporated.
While still hot, stir in mangoes and scoop about 1/2 cup of the mixture into serving glasses/bowls and let cool.
If you like you can puree the mixture slightly with a blender or stick-blender before scooping into individual bowls.
Chill for several hours before serving, and serve with extra chopped mango if desired.
Ranch Oyster Crackers
Category: appetizers-and-snacks
By Jackie Smith

These seasoned oyster crackers make an easy snack for any party occasion.

Ingredients:
1 (1 ounce) package Ranch-style dressing mix
½ teaspoon dried dill weed
¼ cup vegetable oil
¼ teaspoon lemon pepper  (Optional)
¼ teaspoon garlic powder  (Optional)
5 cups oyster crackers

Directions:
Preheat oven to 250 degrees F (120 degrees C). In a large bowl, combine the dressing mix, dill weed, vegetable oil, lemon pepper, and garlic powder. Add oyster crackers, and toss to coat. Spread evenly on a baking sheet. Bake for 15 to 20 minutes in the preheated oven, stirring gently after 10 minutes. Remove from oven, and allow to cool before serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 5 cups

Calories: 137.3
Fat: 7 g
Saturated fat: 1.4 g
Carbohydrates: 16.2 g
Sugars: 1 g
Dietary fiber: 0.7 g
Protein: 1.9 g
Sodium: 558.2 mg
Oatmeal with Barley and Blueberries


Ingredients:
oatmeal, cooked barley, frozen blueberries, cinnamon, stevia powder

Directions:
In a microwave safe bowl, combine all ingredients., Add enough water to cover mixture by 1/2 inch., Stir well., Microwave for 1 minute., Makes 1 yummy serving.
Sour Cream Cardamom Waffles


Ingredients:
all-purpose flour, sugar, baking powder, ground cardamom, salt, milk, sour cream, butter, margarine, eggs

Directions:
In a bowl, combine flour, sugar, baking powder, cardamom and salt.
Combine milk, sour cream, butter and egg yolks; stir into dry ingredients just until combined.
Beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown (waffles will be soft].
Preserved Lemons Middle Eastern Style


Ingredients:
coarse salt, lemons, bay leaf, cloves, cinnamon stick, lemon juice

Directions:
Scatter a spoonful of salt into a 1 litre sterilised jar.
Tip lemons into a wide tub with the rest of the salt and and mix and massage vigorously.
Pack the lemons into the jar, cut side to the middle, inserting pieces of bay leaf, cloves and bits of the cinnamon every so often.
Tip all the salt left in tub over lemons and press down as hard as you can to squeeze the juice out of the quarters.
Cover with extra juice if you need to ( any exposed lemon may develop a harmless white mould. It's safe but just doesn't look pretty.].
Wipe the neck of the jar with a clean cloth dipped in boiling water and cap tightly. You're done!
Cheesy Bean and Vegetable Chowder


Ingredients:
onion powder, garlic powder, milk, cheese spread

Directions:
Combine vegetables, seasonings and milk in 2-quart microwaveable casserole, cover. Microwave at High 7 minutes, stirring once after 4 minutes.
Stir in beans and cheese. Microwave at High 5 to 6 minutes or until vegetables are tender.
Stir halfway through cooking and again before serving.
Baked Round Steak


Ingredients:
flour, chicken broth, mushrooms

Directions:
Preheat oven 350 degrees.
Dust steak chunks in flour that has been seasoned with salt and pepper or montreal steak seasoning.
Brown steak chunks in  oil in a skillet.
Place steaks pieces in a 9 X 13 pan that has been sprayed with pam.
In a small pot, bring soup, broth and mushrooms to a boil.  Mix well and pour over steak -- Cover with foil and bake 2 hours or until steak is tender.  Serve over mashed potatoes or buttered noodles.
Hawaiian Chicken Wings
Category: appetizers-and-snacks
By Luv2bake

Everybody loves this tangy Hawaiian-style chicken.

Ingredients:
4 cups canola oil for deep frying
3 pounds chicken wings, tips removed and wings cut in half at joint
1 tablespoon garlic salt
1 cup cornstarch
2  eggs, beaten
½ cup cider vinegar
¼ cup pineapple juice
¼ cup ketchup
1 cup honey
1 tablespoon soy sauce
2 tablespoons toasted sesame seeds
2  green onions, thinly sliced

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil, and spray with nonstick cooking spray. Toss chicken wings with garlic salt, and set aside for 10 minutes. Place cornstarch in a large plastic bag; toss the wings, a few at a time until coated. Shake off excess cornstarch, then dip into beaten egg. Shake wings in cornstarch again, then fry until golden brown in deep fryer. Drain on a paper towel-lined plate. Stir together vinegar, pineapple juice, ketchup, honey, and soy sauce in a saucepan over medium-high heat. Once the sauce comes to a simmer, place the chicken wings in a bowl, pour all but 1/2 cup of the sauce overtop, and toss to coat. Reserve remaining sauce to for basting. Place chicken wings on prepared baking sheet. Bake in preheated oven for 30 minutes, then baste with remaining sauce, turn, and bake for an additional 20 minutes. To serve, place wings on serving platter, and sprinkle with sesame seeds and green onions.

Prep time: 30 mins
Cook time: 55 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 567.2
Fat: 23.1 g
Saturated fat: 4 g
Carbohydrates: 71.8 g
Sugars: 50.1 g
Dietary fiber: 0.9 g
Protein: 20.5 g
Cholesterol: 109.7 mg
Sodium: 1249.3 mg
Rhubarb Crunch


Ingredients:
flour, rolled oats, brown sugar, salt, butter, rhubarb, cinnamon, sugar, cornstarch, water, vanilla

Directions:
Preheat oven to 400; grease 11x7x1 1/2" baking dish.
In mixing bowl combine flour, oats, brown sugar and salt.
Cut in butter until mixture resembles fine crumbs; reserve 1 cup crumbs; press remaining crumbs into baking dish.
Arrange rhubarb on crumbs.
In small saucepan combine cinnamon, sugar and cornstarch; stir in water; cook over medium heat stirring constantly until thickened.
Remove from heat; stir in vanilla and food coloring.
Pour on rhubarb; sprinkle with reserved crumbs.
Bake in preheated oven for 10 minutes; turn temperature to 325; bake for 40 minutes longer.