xiaoxl/recipe_data huggingface dataset:
Jap Chae Korean Glass Noodles
Category: world-cuisine
By feistyrebel

Serve right away or at room temperature or even chilled. Great served with teriyaki chicken or Korean short ribs. Delicious!

Ingredients:
½ pound Korean dang myun noodles
1 teaspoon sesame oil
2 tablespoons soy sauce
2 teaspoons white sugar
1 tablespoon vegetable oil
2 cloves garlic, minced
¾ cup thinly sliced onions
2  carrots, cut into match-stick size pieces
½ pound asparagus, thinly sliced
3  green onions cut into 1-inch pieces
½ cup dried shiitake mushrooms, soaked until soft, then sliced into strips
1 tablespoon sesame seeds
1 ½ teaspoons sesame oil

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the dang myun noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 4 to 5 minutes. Rinse with cold water and drain well in a colander set in the sink. Toss noodles with 1 teaspoon of sesame oil. Set aside. Whisk soy sauce and sugar in a small bowl. Set aside. Heat the vegetable oil in a skillet over medium-high heat. Stir in the garlic, onion, carrots, and asparagus; cook and stir until the vegetables have softened, about 5 minutes. Stir in green onions and shiitake mushrooms and continue cooking and stirring for 30 seconds. Pour in the soy sauce mixture, then add the noodles. Cook and stir until the noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and the remaining 1 1/2 teaspoon of sesame oil.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 2 servings

Calories: 673.2
Fat: 17.3 g
Saturated fat: 2.4 g
Carbohydrates: 117.2 g
Sugars: 13.4 g
Dietary fiber: 10.7 g
Protein: 17.3 g
Sodium: 1639.1 mg
Spicy Noodle Salad


Ingredients:
carrot, green peas, bean sprouts, fresh cilantro, parsley, lemon juice, water, low sodium soy sauce, garlic clove, granulated sugar

Directions:
In a large pot cook noodles until tender, but firm, drain., Rinse under cold water, drain., Combine with carrots, peas, red pepper, bean sprouts and coriander/parsley., Combine all dressing ingredients and toss with vermicelli/vegetable mixture., Refrigerate.
Oranged Cranberry Sauce


Ingredients:
fresh cranberries, orange, cinnamon sticks, brown sugar

Directions:
"In a medium saucepan, combine cranberries, orange zest, cinnamon, orange juice, and brown sugar.  Add enough water to cover, and bring to a boil over high heat.  Immediately reduce heat, and simmer for about 1 hour, or until the sauce has thickened.  Taste for sweetness, and adjust with additional sugar if necessary.  You can not overcook, so continue cooking until you have a good thick consistency.  Let mixture cool, then refrigerate in a covered container."
Easy Espresso Whipped Cream


Ingredients:
light brown sugar, pure vanilla extract, instant espresso powder

Directions:
Chill your beaters and bowl in the freezer for about 5 minutes or until very cold.
Beat all ingredients in a stainless steel or glass bowl to soft peaks.
Apple Butter Cookies


Ingredients:
butter, brown sugar, egg, quick-cooking oats, apple butter, all-purpose flour, baking soda, baking powder, salt, milk, raisins

Directions:
In a mixing bowl, cream butter and sugar.
Beat in egg, oats, and apple butter.
Combine dry ingredients; gradually add to creamed mixture along with the milk; beat until blended.
Stir in nuts and raisins.
Chill well.
Drop by teaspoonfuls onto a lightly greased or parchment-lined cookie sheet.
Bake at 350° for 15 minutes.
White Four-Cheese Vegetable Pizza


Ingredients:
mozzarella cheese, portabella mushroom, onions, red bell pepper, green bell pepper, yellow bell pepper, broccoli, cheddar cheese, romano cheese, parmesan cheese

Directions:
Spread 1/2 cup mozzarella cheese over crust.
Arrange mushroom, onions, peppers, and broccoli over top.
Sprinkle the remaining 1/2 cup mozzarella cheese, cheddar cheese, Romano cheese, and Parmsean cheese over vegetables.
Bake in a 425° oven for 15-20 minutes or until cheeses have melted and crust is golden brown.
Italian-Style Spinach


Ingredients:
fresh spinach, water, butter, garlic, pine nuts, salt, nutmeg, pepper

Directions:
Cover and cook spinach and water for about 10 minutes, until spinach is wilted; drain well.
Heat butter in a skillet over medium-high heat.
Saute garlic in butter.
Stir in spinach and remaining ingredients.
Cook uncovered over medium heat, stirring often, until heat through.
Creamy Basil Salad Dressing


Ingredients:
fresh basil, shallots, salt, black pepper, mayonnaise, extra virgin olive oil

Directions:
Blend all ingredients in a blender until smooth., Gourmet Magazine's  notes:, • Use dressing on mixed greens or sliced tomatoes or for chicken salad., • Dressing keeps, covered and chilled, 1 day.
Funeral Beans


Ingredients:
black beans, butter beans, dark red kidney beans, bacon, onion, cider vinegar, yellow mustard, brown sugar

Directions:
Cook bacon, saving 1 T. Bacon fat.  Crumble bacon;  set aside.
In reserved bacon fat, sauté diced onion about 5 minutes over low-medium heat until softened.
Drain and rinse all beans except Pork and Beans, which are used along with their liquid.  In a large bowl, gently mix beans and all remaining ingredients.  There should be plenty of liquid - you can add 1/4 cup more cider vinegar if needed.
Pour into a deep casserole, sprayed with Pam.
Bake 350 for 2 hours, uncovered.
Alternatively, make a double batch in a crockpot and cook on low 6 hours.
Baba Ghannoush (Arabic Dip)


Ingredients:
eggplant, garlic cloves, salt, cumin, olive oil, fresh parsley

Directions:
Cut 1 inch slits in eggplant to prevent from splattering while baking. Bake eggplant at 500 degrees until tender or you can boil for 15-20 minutes.
Split eggplant open and scoop out the inside pulp together with the juice.
Place pulp (with juice] in a food processor and add all the above ingredients except  olive oil and parsley.
Blend for about 20 seconds or until you make a smooth and creamy Dip.You can add or salt or lemon juice if desired.
Place Baba Ghannoush in a salad bowl and pour olive oil to cover the top. You can garnish with Parshley and tomato slices if desired.
Baba Ghannoush is best served cold.
Devil's Dew


Ingredients:
sweet wine, water, maple syrup, butter, cinnamon stick

Directions:
Mix wine with water and heat over low flame until hot and steaming but not boiling.
DO NOT ALLOW TO BOIL.
Remove from heat, and add maple syrup, stirring until syrup is dissolved.
Pour into mugs.
Top with pats of butter.
Supply cinnamon sticks to be used as servers.
Oma's Apfelkuchen


Ingredients:
butter, margarine, sugar, salt, eggs, flour, baking powder, apples, currants, icing sugar

Directions:
Preheat oven to 350 degrees.
Beat the butter or margarine with a wooden spoon or mixer until creamy.  Slowly add the sugar, together with the vanilla sugar, salt and almond extract, alternating with the eggs.  Mix the dough until it is very foamy and the sugar has been thoroughly dissolved.  Sift in the flour with the baking powder, add the ground almonds, and mix everything together quickly.
Carefully coat a springform with butter or margarine.  Pour the batter in and smooth down the surface.  Peel the apples, cut in half lengthwise, and remove the cores.  Cut into the outer surface a few times with a knife, but don’t cut all the way through.  Brush apples with the lemon juice.  Place the apples close together onto the batter, core side down.  Soak the currants for a short time in hot water, wash thoroughly and rub dry in a cloth.  Sprinkle the currants, together with the slivered almonds over the apples.  Bake the cake at 350 degrees for 75-80 minutes or until golden brown.  Remove from the oven and let cool before dusting with icing sugar.
Serve with whipped cream.
Note:  I always leave out the optional items as I find they don’t they add much to the flavour of the cake.
Souper Harvest Stew


Ingredients:
boneless beef cubes, shortening, water, Worcestershire sauce, carrots, sweet onions, green beans

Directions:
In large heavy pan, brown beef in shortening; pour off fat.
Add soup, water, and Worcestershire.
Cover; cook over low heat 1 1/2 hours.
Add carrots and onions.
Cook 45 minutes more.
Add beans.
Bring to boil; stir to separate beans Cook 10 minutes more or until meat and vegetables are tender.
Stir occasionally.
Thicken sauce if desired.
Serve over noodles.
Crockpot instructions:
Place first 6 ingredients in crockpot (no need to brown beef].
Cook 8 to 10 hours on low.
Add onions and green beans during last hour of cooking.
Barbecue Beef for Sandwiches
Category: main-dish
By VFBAUER

This recipe has been a family favorite for 35 years. Serve on hamburger buns that have been buttered on both halves, and lightly browned under broiler. Freeze some for lunches or dinner in a hurry.

Ingredients:
4 pounds boneless chuck roast
1  onion, chopped
2 tablespoons butter
3 tablespoons distilled white vinegar
12 ounces chile sauce
2 tablespoons brown sugar
1 teaspoon mustard powder
2 tablespoons Worcestershire sauce
½ teaspoon freshly ground black pepper
1 teaspoon salt
⅛ teaspoon ground cayenne pepper
3 cloves garlic, minced

Directions:
Place roast in a large covered pan. Roast at 325 degrees F (165 degrees C) for 2 hours, or until the meat falls apart and shreds easily. In a large skillet, melt butter over medium heat.  Add onions, and saute until onions become translucent. Stir in vinegar and chili sauce. Fill empty chili sauce bottle with water, shake, and pour liquid into skillet. Mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper, and garlic. Cook sauce over low heat, stirring often, until thickened. With two forks, shred roasted beef.  Stir meat into the sauce in the skillet, and simmer for 30 minutes.

Prep time: 5 mins
Cook time: 2 hrs 45 mins
Total time: 2 hrs 50 mins
Yields: 16 to 20 servings

Calories: 199.6
Fat: 13.3 g
Saturated fat: 5.6 g
Carbohydrates: 4.9 g
Sugars: 2.2 g
Dietary fiber: 0.2 g
Protein: 14.4 g
Cholesterol: 52.9 mg
Sodium: 207 mg
Arugula and Strawberry Salad with Feta Cheese
Category: salad
By acali07

Very easy salad to throw together and the taste is so refreshing.

Ingredients:
4 cups arugula
8  strawberries, stemmed and sliced
2 tablespoons aged balsamic vinegar, or to taste
2 tablespoons extra-virgin olive oil, or to taste
2 tablespoons toasted almonds
1 ounce crumbled feta cheese
sea salt to taste

Directions:
Combine arugula, strawberries, balsamic vinegar, olive oil, almonds, feta cheese, and sea salt together in a bowl; toss until well combined.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 118.2
Fat: 10 g
Saturated fat: 2.1 g
Carbohydrates: 5.5 g
Sugars: 3.7 g
Dietary fiber: 1.4 g
Protein: 2.4 g
Cholesterol: 6.3 mg
Sodium: 166.8 mg
Strawberry Rhubarb Compote


Ingredients:
granulated sugar, rhubarb, strawberry

Directions:
In large saucepan, bring sugar, orange rind and orange juice to a simmer.
Add rhubarb; simmer gently until tender, about 15 minutes.
Stir in strawberries.
Pan-Fried Moroccan Chicken


Ingredients:
red chile, garlic cloves, ground cinnamon, ground cumin, sultanas, pine nuts, olive oil, chicken fillets, orange, mint

Directions:
Place chilli, chilli flakes, garlic, lemon juice, cinnamon, cumin, sultanas, pine nuts, half the olive oil and 1 teaspoon salt in a bowl. Mix well. Add chicken and refrigerate for 30 minutes.
Heat the remaining olive oil in a large frypan. Add the chicken pieces and cook on one side for 1-2 minutes or until golden. Turn over, add the orange slices and cook for 2-3 minutes until cooked through. Stir through the mint. Serve with couscous and some low-fat yoghurt.
Smoky Chipotle Burritos #RSC


Ingredients:
ground beef, reduced-fat cream cheese, monterey jack cheese, chipotle chile in adobo, burrito-size flour tortillas, kernel corn, black beans, salsa, green onion

Directions:
"In a large skillet, brown ground beef and onion and drain.  Add chipotle peppers, corn and black beans and stir.  Add cream cheese and stir until melted.  Put 1/4 of the mixture in the middle of each tortilla and fold short ends towards the center and then long sides into the middle.  Place each burrito seam side down in a casserole dish.  Pour salsa over all and top with monterrey jack cheese.  Cover with foil and bake for 20 minutes in a 350 degree oven.  Remove foil and garnish with sliced olives and chopped green onions."
Applesauce Maple Muffins Low Fat


Ingredients:
whole wheat pastry flour, baking powder, unsweetened applesauce, maple syrup, sultana raisins

Directions:
Combine dry ingredients and stir., Combine wet ingredients and stir., Stir wet into dry and blend just until combined and moist., Fold in nuts Spray muffin tins, and fill each cup 3/4 full., Bake 350 degrees for 17 minutes, or until tester comes away clean., Remove to wire rack, let sit 6 minutes then, remove from tins, onto wire rack.
Milk and Honey White Bread


Ingredients:
milk, honey, butter, margarine, all-purpose flour, whole wheat flour, toasted wheat germ, walnuts, baking powder, salt

Directions:
In a saucepan or microwave-safe bowl, combine milk, honey and butter. Heat just until the butter is melted. Cool for 10 minutes. In a bowl, combine the remaining ingredients; stir in milk mixture just until combined.
Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 325° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.
Mom's Signature Red Velvet Cake
Category: desserts
By Lisa Miller

This red velvet cake is constantly requested by friends and family...it has the best flavor, and features real cooked frosting for a delicious, yet light finish.

Ingredients:
2 ¼ cups sifted cake flour
1 teaspoon baking soda
½ cup vegetable shortening (such as Crisco®)
1 ½ cups white sugar
2  eggs
1 (1 ounce) bottle red food coloring
1 fluid ounce water
2 tablespoons unsweetened cocoa powder
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
2 cups milk
¼ cup all-purpose flour
2 cups butter, softened
2 teaspoons vanilla extract
2 cups white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift cake flour with baking soda. Mash the vegetable shortening with 1 1/2 cup of sugar in a large bowl until thoroughly combined, and stir in the eggs, one at a time. Pour the red food coloring into a small bowl, and fill the empty food coloring container with water; add the water to the food coloring. Stir in cocoa powder to make a paste, and mix the paste into the shortening mixture. Stir the buttermilk, salt, vanilla extract, and apple cider vinegar in a bowl, and mix into the colored shortening mixture, alternating with the flour mixture, until well combined. Scrape the batter into the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Allow the cakes to cool completely. To make frosting, whisk together the milk and all-purpose flour in a saucepan until the mixture is free of lumps, and bring to a simmer over medium-low heat. Cook, whisking constantly, until the mixture is thick, about 1 minute. Pour the thickened sauce into a mixing bowl, and chill until completely cooled, at least 30 minutes. When cold, place the butter into the mixture, and beat with an electric mixer to combine; add the vanilla extract and 2 cups of sugar to the bowl, and beat with the mixer set on Medium speed until the frosting is light and fluffy, about 3 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 50 mins
Yields: 1 9-inch layer cake

Calories: 543.8
Fat: 31.1 g
Saturated fat: 16.9 g
Carbohydrates: 63.6 g
Sugars: 46.1 g
Dietary fiber: 0.6 g
Protein: 4.5 g
Cholesterol: 87.3 mg
Sodium: 425.5 mg
Rum Ball Shot


Ingredients:
"light rum"

Directions:
Add ice to shaker. Add the rest of the ingredients, cover, and shake., Strain into tall shot glass and SHOOT!
Potato Dumplings II


Ingredients:
potatoes, eggs, salt, onions, parsley, nutmeg, marjoram, pepper, flour

Directions:
On day one cook and rice potatoes and put in the refrigerator.
On the second day mix thoroughly with the remaining ingredients.
Mold potato mixture firmly into small balls with croutons as center.
(4 slices of bread, diced and toasted in butter provide enough croutons.] Molded dumplings are dropped into boiling salt water and cooked for 3 minutes.
They are done when they rise to the surface.
Peanut Butter Rice Krispy Treats With Chocolate Frosting


Ingredients:
sugar, corn syrup, butter, peanut butter

Directions:
Heat the sugar, corn syrup and butter until it comes to a boil.
Remove from the heat and stir in the peanut butter.
Stir in the Rice Krispies.
Press the mixture into the chilled 13 x 9 pan. Spread chocolate frosting on top. Chill in the fridge.
Frosting:.
Melt chocolate chips and spread on the bars immediately. I use the double boiler method for melting.
Beef Simmered in Herb-Wine Sauce


Ingredients:
beef round steak, all-purpose flour, salt, pepper, onion, carrot, basil, dried marjoram, white wine, water, chicken bouillon cube

Directions:
Trim beef of fat.
Cut beef into strips or medium chunks Mix flour salt and pepper in a PAPER BAG. Add beef to bag and shake to coat beef pieces.
Heat Crisco oil in pan and add beef and any remaining flour mixture.
Brown beef on all sides and add onion and carrots, basil and marjoram.
Add wine and boil covered.
Reduce heat and cook for 25 minutes. When beef is tender and cooked transfer beef and vegetables to a platter and set aside.
Reserve drippings in the pan add water mixed with the bouillon cube to the pan and stir until bubbly and thickened.
Return meat and vegetables back to pan and serve.
This is good served over cooked rice or mashed potatoes.
Melting Moments


Ingredients:
butter, powdered sugar, cornstarch, flour, salt, butter, powdered sugar, vanilla

Directions:
Cream butter and  sugar., Add almond extract., Sift dry ingredients., Add dry ingredients., Chill dough for at least 1 hour., Shape level teaspoons of dough into balls., Place on ungreased cookie sheet., Bake at 375 for 10 minutes., Cool., Top with frosting., Frosting., Melt butter in sauce pan., Remove from heat and stir in flavorings and powdered sugar., Add cream to spreading consistency., Tint frosting with colors of your choice.
Borsch. a Simpler Version


Ingredients:
potato, carrot, onion, cabbage, beets, butter, salt, vinegar

Directions:
Turn on the kettle.
Peel and chop onions and carrots.   Because this soup contains cabbage, it would be nice.
to cut all ingredients into strips.
Melt in pot butter and add carrots and onion.
Add boiling water.
Add salt, pepper, bay leaf. Remove foam.
Cut potato and cabbage into strips.
Test carrot, it should be half-ready. Add potato.
meat “leftovers”, use what you have at home. Ham, sausage, meat,… Cut in to stripes.
Test potato, it should be half- ready. add cabbage.
Add to beet, in separate bowl,  vinegar.
Test cabbage and potato. If ready, add meat.
Let boil and turn off the stove.
Add beet.
Taste. Maybe you have to add some more vinegar/ sugar/salt.
Borsch should be sweet and sour, with a strong beet-red color soup.
More in estoniancuisine.wordpress.com.
Sweet and Smoky Chicken (Gooseberry Patch)


Ingredients:
chicken, onion, ketchup, dark molasses, vinegar, brown sugar, liquid smoke flavoring, pepper

Directions:
Arrange chicken pieces in a greased 13x9" baking pan and sprinkle onion over the top; set aside.
Stir together remaining ingredients and pour over chicken.
Bake, uncovered, at 350 for one hour, or until chicken juices run clear. (Mine was finished after 45 minutes and I used boneless breasts that I cut into thirds].
Coffee Caramel Flan (4 Ww Points)


Ingredients:
sugar, cornstarch, fat-free evaporated milk

Directions:
Preheat oven to 350°F.
In a saucepan, whisk together sugar and cornstarch. Gradually stir in milk. Bring to a simmer, whisking constantly until slightly thickened. Stir in caramel topping and coffee drink mix. Remove from heat.
Whisk egg whites in a large heatproof bowl. Very gradually stir hot milk mixture into egg whites.
Pour about 1/3 cup of mixture into each of four 1/2-cup ramekins. Place ramekins in a shallow baking dish and add enough hot water (on outside of ramekins] to rise about 1 inch up sides of ramekins.
Bake until firm and puffy, about 30 minutes. Carefully remove baking dish from oven, lift out ramekins and let cool before serving. To serve chilled, cover with plastic wrap and refrigerate until cold. Yields 1 per serving.
Chicken and Cilantro Bites


Ingredients:
soy sauce, rice vinegar, ground chicken, egg, cilantro, scallions, salt, cornstarch

Directions:
Stir soy and vinegar together for a dippins sauce; set aside.
In mixing bowl, add ground chicken, egg, chopped cilantro, scallions, sesame oil and salt.
Spread cornstarch in a shallow baking dish 13 x 9 inch.
With wet hands, form chicken mixture into 1 inch balls.
Roll in cornstarch.
Heat oil in a  heavy skillet.
Cook the chicken balls in hot oil 2-3 minutes until browned.
Serve with dipping sauce.
Okay, Which One of You Will Be Brave?


Ingredients:
yellow onion, sugar, eggs, vanilla, all-purpose flour, baking soda, salt, milk, vinegar, butter, hot water, powdered sugar

Directions:
Melt chocolate in saucepan, stirring over low heat, or in microwave oven. Caramelize onion by sautéing over medium low heat for 8-10 minutes in 2 tablespoons oil in skillet until soft.
In large bowl, beat remaining oil with sugar, eggs and vanilla until thoroughly mixed and fluffy, about 2 or 3 minutes. Beat in warm melted chocolate and caramelized onions.
Mix flour with baking soda and salt; stir into batter alternately with milk. Divide batter evenly into 2 well-greased and floured 8-inch round layer cake pans.
Bake at 350 degrees for 25-35 minutes or until a pick inserted into center comes out dry. Cool 15 minutes then invert onto wire racks to thoroughly cool. Spread on icing.
Easy Fudge Icing: Melt 8 ounces unsweetened chocolate with 1/2 cup butter in saucepan, stirring often over very low heat. Mix in 1/2 cup hot water then turn into mixing bowl.
Beat in about 5 cups powdered sugar, a portion at a time. (Adjust as needed to make a good consistency.] Quickly fill and frost cake while icing is still warm. If some icing gets too cool to spread easily, place it in microwave safe bowl and microwave shortly just until softened and lustrous. Makes about 3-1/2 cups.
Orzotto Con Zucca (Barley & Pumpkin Risotto)


Ingredients:
barley, pumpkin, butter, parmesan cheese, salt, fresh ground black pepper

Directions:
Bring the stock to the boil in a large pan, add the barley and simmer until done, about 40 minutes. If you want you can add some chopped mushrooms to this for the last 5-10 minutes.
Microwave, boil or roast the pumpkin until soft. I usually roast mine with a few sprigs of thyme for extra flavour.
Put the cooked pumpkin together with the butter into a blender and process to a puree.
Season to taste with salt and pepper.
Add the puree to the barley and season again with salt and pepper.
Just before serving mix the parmesan into the 'risotto'.
Serve hot with fresh crusty bread.
Sunday Fried Chicken


Ingredients:
all-purpose flour, cornmeal, salt, dry mustard, paprika, pepper, ground ginger, dried thyme, oregano, broiler-fryer chickens

Directions:
"Combine all ingredients except chicken and oil. Place about 1 cup flour mixture in a paper or plastic bag. Shake a few chicken pieces in the bag at a time, coating well. On medium-high, heat 1/2 inches of oil in a large skillet. Brown chicken on all sides; remove to a large shallow baking pan. Bake, uncovered, at 350° for 45-60 minutes or until done. Recipe makes enough coating for three chickens. Store unused mixture in an airtight container."