xiaoxl/recipe_data huggingface dataset:
Brined Roast Chicken


Ingredients:
water, salt, sugar, roasting chicken, onion, parsnip, carrots, celery, olive oil, fresh thyme, bay leaves, shallots

Directions:
Whisk the salt and sugar into the water until they are completely dissolved, add 3 stalks of Thyme. Place the chicken in a large bowl or pot and cover with the brine. Refrigerate over night or at least 2 hours, then remove it and dry well with a clean towel.
Preheat your oven to 350°F Toss the vegetables and onions with oil and a bit of salt and pepper then pour them into a casserole dish or shallow roasting pan along with the bay leaves. Sit the chicken on top and roast until the thermometer reads 160°F instantly in the thickest part of the breast and 165°F in the thigh. Take a brush and brush the Browning Gravy all over the chicken generously and let cook to the desired color.
Cooking time depends on the size of your chicken. Use the leftover thyme as garnish.
Zucchini and Sweet Corn Chowder


Ingredients:
yellow zucchini, green zucchini, garlic cloves, celery ribs, corn kernel, epazote, half-and-half, turmeric powder, water, butter, salt

Directions:
In a casserole add oil or butter and sauté the onion, celery, and garlic, until they have a translucent color. Add corn kernels, zucchini,  water and salt to taste, stir to mix all the ingredients and cover the casserole with a lid and cook for 10 more minutes or until the vegetables are soft.
Pour half of the soup in a blender add the remaining ingredients and blend. Mix all together in the casserole until everything is well combined and let the soup sit for 10 minutes over low heat. Ready to serve Buen provecho!
Vegan Brown Rice Banana Smoothie


Ingredients:
bananas, raw honey, vanilla extract, sea salt

Directions:
"Throw everything in the blender and puree until smooth. YUM!"
Ham and Cheese Casserole


Ingredients:
macaroni, lean ham, ham, onion, Velveeta cheese, cheddar cheese, evaporated milk, butter, seasoning salt, pepper

Directions:
Spray casserole dish., Combine all ingredients except bread crumbs., Spoon into baking dish., Sprinkle bread crumbs evenly over top of casserole., Bake at 350 degrees for 20-30 minutes or til bubbly and browning.
Taro Chips (like Potato Chips)


Ingredients:
"salt"

Directions:
Place oil in a deep fryer and heat to 350°F.
Slice Taro Roots thinly (perhaps a bit thicker than a potato chip].
Fry the sliced Taro in small batches until lightly golden (about 2 minutes].
Drain on paper towels and salt lightly.
Eat as they are or use as dippers.
Air-Fried Tofu Coated with Quinoa Flakes
Category: uncategorized
By Buckwheat Queen

Quinoa flakes are a flavorful and healthy substitute for bread crumbs. Mix them with some herbs and nutritional yeast and you have a crispy, delicious coating for tofu. Cooking in the air fryer eliminates the need for oil. Serve these with your favorite dipping sauce as an appetizer or alongside vegan mashed potatoes and a salad for a vegan meal.

Ingredients:
1 (8 ounce) container extra-firm tofu
¼ cup cornstarch
¼ cup unsweetened soy milk
¼ cup quinoa flakes
¼ cup nutritional yeast
1 tablespoon minced fresh oregano
1 tablespoon minced flat-leaf parsley
1 tablespoon minced fresh sage leaves
2 tablespoons minced fresh rosemary
1 teaspoon freshly ground black pepper

Directions:
Squeeze the liquid from the block of tofu by wrapping it in a clean towel and pressing it with a weight. Preheat an air fryer to 400 degrees F (200 degrees C). Set up a breading station with 3 shallow bowls, not too wide, and one flat plate. Put the cornstarch in one, and unsweetened soy milk in another. In the last one, add the quinoa flakes, nutritional yeast, oregano, sage, rosemary, and pepper. Mix with a fork. Leave the plate for the finished tofu. Slice the slab of tofu into pieces that are approximately 1/2-inch thick and approximately 2 inches in length and width. They should be able to be handled easily without breaking. Dredge each slice in cornstarch first. Dip each piece in the soy milk. Coat the slices with the quinoa flake mixture, tapping to shake off the excess. Place each coated tofu piece on the empty plate. Add as many pieces that will fit without touching into the air fryer basket. Cook until browned and crispy, about 10 minutes. There is no need to flip the pieces and do not shake the basket. The coating is light and will come off easily if not cooked through. When the tofu pieces are browned and crispy, remove them and continue cooking the remaining pieces. Serve warm.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 2 servings

Calories: 271.1
Fat: 7.5 g
Saturated fat: 0.9 g
Carbohydrates: 33.8 g
Sugars: 1.7 g
Dietary fiber: 6 g
Protein: 19.9 g
Sodium: 32.6 mg
Bacon Breakfast Cake
Category: breakfast-and-brunch
By EssJay

I made this for a friend who has a deep love for bacon. It reminds me a lot of pancakes and bacon.

Ingredients:
12 slices bacon
¼ cup packed brown sugar
1 (9 ounce) package white cake mix, batter prepared as directed on package
1 teaspoon maple flavored extract
¼ cup maple syrup

Directions:
Preheat an oven to 350 degrees F (175 degrees C).  Grease a 9 inch round cake pan. Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 7 minutes. Drain the bacon slices on a paper towel-lined plate.  Place the bacon on the bottom of the greased cake pan, overlapping slices as necessary to fit.  Sprinkle the bacon strips with the brown sugar. Combine the prepared cake batter, maple extract, and maple syrup in a large bowl, mixing well.  Pour the batter over the brown sugar and bacon in the cake pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15-20 minutes.  Cool cake slightly and remove from pan by inverting onto a serving platter.  Cut into wedges to serve.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 servings

Calories: 381.6
Fat: 22.4 g
Saturated fat: 6.8 g
Carbohydrates: 38.6 g
Sugars: 30 g
Dietary fiber: 0.3 g
Protein: 6.3 g
Cholesterol: 28.6 mg
Sodium: 564.5 mg
Codfish with Cream
Category: world-cuisine
By Rita Machado

This a traditional Portuguese way of cooking codfish, from the capital city of Lisbon. In a country with a large tradition of making codfish in several ways, this is, for me, the most delicious and sinful way of eating this wonderful fish. Taste it and you will see!

Ingredients:
12 ounces dried salted cod fish
vegetable oil for frying
4 large potatoes, peeled and cut into very small cubes
½ cup olive oil
1 large onion, sliced thin
3 cloves garlic, minced
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup hot milk
1 pinch ground nutmeg
1 ⅓ cups heavy cream
salt and ground black pepper to taste
⅔ cup heavy cream
1 ounce grated Parmesan cheese

Directions:
Soak the dried salted cod in cold water with the skin side up for 24 hours, changing the water about 4 times. Drain and discard the water. Preheat an oven to 350 degrees F (175 degrees C). Place the cod in a pan with enough water to cover; bring to a boil and cook for 10 minutes. Remove the cod from the pan; remove and discard the skin and bones. Cut the cod into chunks and set aside. Heat 1/2 inch vegetable oil in large skillet over medium-high heat. Working in batches if necessary, fry the potatoes in the hot oil until just cooked, about 5 minutes. Transfer to a plate lined with paper towels to drain. Pour the olive oil into a Dutch oven or heat-proof casserole dish over medium heat. Cook the onion and garlic in the oil until the onion is translucent, about 5 minutes. Add the cod and cook another 3 minutes; stir the potatoes into the mixture and cook another 1 to 2 minutes. Reduce heat to low. Melt the butter in a separate pan over medium-low heat; vigorously stir the flour into the melted butter. Slowly stream the hot milk into the mixture while stirring; cook and stir until thick. Season with the nutmeg. Pour into the casserole with  1 1/3 cups cream; stir to coat. Allow the mixture to simmer together for about 2 minutes. Season with salt and pepper. Drizzle remaining 2/3 cup cream over the mixture; sprinkle with the Parmesan cheese. Bake in the preheated oven until the top is browned, 30 to 40 minutes. Serve hot.

Prep time: 40 mins
Cook time: 50 mins
Total time: 1 day
Yields: 4 servings

Calories: 2265.7
Fat: 189.6 g
Saturated fat: 49.8 g
Carbohydrates: 76.8 g
Sugars: 7.6 g
Dietary fiber: 8.9 g
Protein: 68.9 g
Cholesterol: 311.1 mg
Sodium: 6200.2 mg
The Perfect French Toast


Ingredients:
eggs, vanilla extract, heavy cream, milk, cinnamon, sugar

Directions:
Mix all ingredients together, beating until thick, about 5 minutes.
Dip slices of thick white or challah bread in the mixture, coating both sides.
Add a pat of butter in a pan and sear bread until the egg is just cooked and bread starts to brown; flip and repeat.
Garnish with a few drops of melted butter and a generous sprinkling of powdered sugar and serve with fresh fruit or warm maple syrup.
Spanish Roccos (Galletitas Navidanas)


Ingredients:
anise seed, shortening, sugar, flour, powdered sugar

Directions:
Preheat oven to 350.
Heat oil in a small sauce pan.
Add orange peel and fry until the pith (white part] is golden brown.
Add anise seed to orange oil and fry for 2 or 3 minutes more.
Strain the oil into a glass bowl and discard the orange and anise.
Add shortening to oil. Stir till melted.
Add wine to oil.
Add sugar to oil.
Place bowl of oil in refrigerator until cool.
Add flour 1/2 pound at a time. Mix well.
Roll out dough till about 1/2 inch thick.
Cut cookies with 1 1/2 inch cookie cutter. Traditionally we make a doughnut shape with about 2 tablespoons of dough.
Place cookies on un-greased cookie sheet.
Bake 10-15 minutes until golden brown.
Let cool and dust heavily with powdered sugar.
Oat Cuisine! Savoury Cheese, Nut and Oat Flapjacks


Ingredients:
butter, peanuts, pecans, walnuts, carrot, cheddar cheese, porridge oats, rolled oats, dried herbs, mixed herbs, egg, cayenne pepper

Directions:
Melt the butter and stir in the mixed nuts, grated carrot, grated cheese, oats, herbs and beaten egg - mix well.
Season with salt and pepper to taste and mix well. (Season with Cayenne pepper if using].
Spoon in to a greased and lined 11" x 7" cake or baking tray.
Press down to smooth and bake in a pre-heated oven 180C/350F/Gas Mark 4 for 25-30 minutes, or until golden brown.
Allow to cool in the tin and then mark into bars or squares.
Store in an airtight tin or container for up to 1 week.
Korean Beef & Vegetables with Noodles - Chap Jae


Ingredients:
ground beef, cellophane noodles, frozen chopped spinach, garlic, onion, green onion, carrot, zucchini, sesame seeds, soy sauce, sugar

Directions:
Brown meat in wok; crumble and cook until done; set aside.
Soak noodles in very hot water for 5-10 minutes; cut into 3-4 inch lengths.
Cook spinach according to package directions; drain; rinse in cold water and drain again, squeezing dry.
In a wok over med-high heat, stir-fry garlic, zucchini, onions, green onions, and carrots in small amount of oil until crisp-tender.
Stir in meat, noodles, spinach, and straw mushrooms.
Add sesame seeds, sesame oil, soy sauce, and sugar, mixing well.
Heat through and serve.
Sunny Apple Cider


Ingredients:
apple cider, whole cloves, cinnamon sticks

Directions:
in dutch oven combine all ingredients.
cook over medium heat until heated through and flavors are blened, about 15 minutes.
Tip: To keep cider warm, hold in crockery cooker on low temperature.
Miriam's Not-So-Secret Challah
Category: bread
By MIRIAM571

A surprisingly sweet, yet light, challah that makes any night special. Feel free to knead some raisins into the dough if you like.

Ingredients:
2 cups water
½ cup margarine
7 cups bread flour, divided
¼ cup white sugar
¼ cup brown sugar
3 (.25 ounce) packages active dry yeast
1 tablespoon salt
4  eggs
1  egg, beaten
1 tablespoon poppy seeds

Directions:
In a small saucepan, combine water and margarine in a small saucepan. Heat until margarine is melted and very warm, but not boiling. In a large bowl, mix together 3 cups flour, white sugar, brown sugar, yeast and salt. Add water and margarine mixture; beat well. Add 4 eggs, one at a time, beating well after each addition. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into long 'ropes'. Braid the pieces together to form two large loaves. Place the loaves on two lightly greased cookie sheets, cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C). Brush the risen loaves with the beaten egg and sprinkle with poppy seeds. Bake in preheated oven for 45 minutes, until loaf sounds hollow when tapped.

Prep time: 30 mins
Cook time: 45 mins
Total time: 3 hrs 10 mins
Yields: 2 loaves

Calories: 253
Fat: 6.8 g
Saturated fat: 1.3 g
Carbohydrates: 39.7 g
Sugars: 4.6 g
Dietary fiber: 1.4 g
Protein: 7.8 g
Cholesterol: 46.5 mg
Sodium: 421.7 mg
Buckeye Scramble


Ingredients:
water, onions, green onions, bell pepper, salt, pepper, canola oil, butter, eggs, eggs, water, cheddar cheese, pimiento, tomatoes

Directions:
In a nonstick skillet, cook diced potato in water over medium heat for 2 minutes, covered.
Add onions, bell pepper, and a dash of salt& pepper and simmer, covered, 2 more minutes (adding a little water if neeed to keep things from sticking].
Beat eggs with 1 Tbsp of cold water and set near the stove.
Remove lid and continue cooking veggies to allow any remaining water to cook off, watching closely.
As soon as the water is gone, add the oil and butter and let it heat until you hear a sizzle sound, stirring to coat.
Add the eggs to the pan, stirring gently& fluffing with a fork or spatula to make curds as for scrambled eggs.
Once eggs are almost cooked through,turn off heat and add cheese, jalapeno, pimiento, and about 1/2 tsp each salt& pepper (or to taste], stirring gently just to mix.
Remove from heat and place cover on top briefly to melt cheese, then serve immediately.
Warm Calamari Salad
Category: salad
By Chef John

I didn't get the char I wanted on the calamari, but I still enjoyed a flavorful, healthy lunch. The good news, however, was that I ate the leftovers cold, tossed with the same salad ingredients, and it was actually better. So, if you are planning on doing the same recipe as shown, I would suggest serving it chilled instead.

Ingredients:
1 pound cleaned calamari (tubes and tentacles)
1 tablespoon vegetable oil
½ teaspoon red pepper flakes, plus a pinch for garnish
½ teaspoon chipotle chile powder
1 pinch cayenne pepper
1 teaspoon packed light brown sugar
1  jalapeno chile pepper, seeded and sliced
1 teaspoon kosher salt
4 cups baby arugula, lightly packed
1 (15 ounce) can cooked white beans, rinsed and drained
⅓ cup olive oil, plus more for drizzling
3 tablespoons fresh lemon juice, plus more for drizzling
salt and freshly ground black pepper to taste

Directions:
Cut calamari tubes into 1/4-inch rings. Cut larger tentacle pieces in half. Place calamari in a bowl. Add oil, red pepper flakes, chipotle powder, cayenne pepper, brown sugar, jalapeno slices, and salt. Mix together thoroughly. Place arugula and beans in separate bowl. Toss with olive oil, lemon juice, salt and pepper. Divide among 4 servings bowls. Heat cast iron skillet over high heat until smoking. Add calamari to skillet; cook and stir until calamari loses its translucency, about 2 minutes. Remove from heat immediately. Spoon calamari over arugula and beans. Drizzle with olive oil and lemon juice. Season with a pinch of pepper flakes.

Prep time: 15 mins
Cook time: 2 mins
Total time: 17 mins
Yields: 4 servings

Calories: 479.9
Fat: 28.6 g
Saturated fat: 4.8 g
Carbohydrates: 32.7 g
Sugars: 2.3 g
Dietary fiber: 5.7 g
Protein: 24.3 g
Cholesterol: 230.1 mg
Sodium: 801.2 mg
Kale Dumplings


Ingredients:
olive oil, garlic cloves, kale, water, egg, baking powder, whole wheat flour, parmesan cheese, low fat mozzarella

Directions:
Chop stems off the kale and discard. Finely chop the leaves and remaining stems.
Heat 2 tbsp of olive oil in a large pot.
Add the garlic and sautee for 2-3 minutes.
Add the 1/4 cup of water and kale, stir. Place the lid on the pot and let simmer for 1-2 minutes, until kale is soft. If necessary, cover the pot and let simmer for another 1-2 minutes.
Drain the kale and pat dry. Place in a large bowl.
Add egg, yogurt, mozarella and parmesean cheese and stir.
In a small bowl combine flour and baking powder.
Pour flour mixture into the large bowl with kale and cheese. Stir all ingredients together. Add a dash of salt and pepper for seasoning.
Place a large pot of water on medium-high heat and bring to a boil.
Refrigerate until the water is boiling.
In the meantime, make tomato sauce.
When water is boiling, remove dumpling dough from the refrigerator and form into balls. I used my EatSmart Precision Pro Kitchen Scale to weigh each individual dumpling, making sure that each ball was roughly 2.0-2.10 ounces.
When all balls are formed, place them in the large pot of boiling water.
The dumplings should cook for 3-5 minutes before rising to the top. Upon rising, leave them in the water for another 1-2 minutes.
Drain dumplings into a strainer and serve hot with fresh tomato sauce.
Cauliflower Casserole


Ingredients:
cauliflower, butter, scallion, flour, salt, white pepper, paprika, milk, Dijon mustard, gouda cheese, butter

Directions:
Preheat oven to 375.  Lightly grease a 2-qt baking dish; set aside.
Cook cauliflower in boiling salted water until crisp-tender (about 6-7 minutes]; drain.
Place cooked and drained flowerets into the prepared baking dish.
Meanwhile, melt 3 tbsp of the butter in a saucepan and saute the scallions for about 5 minutes.
Stir in the flour until smooth.
Very gradually add milk, stirring constantly.  Add salt, pepper and paprika.
Continue cooking and stirring until sauce is thickened and smooth, for about 3 minutes. Stir in the mustard .
Evenly pour the sauce over cauliflower in the baking dish.
Sprinkle the Gouda cheese over casserole.
Mix the crushed crackers with the 3 tbsp of melted butter; sprinkle over top of the cheese layer.
Bake at 375 for 20 minutes.
Sweet and Savory Broccoli Salad
Category: salad
By Eric Bassett

Yummy sweet and savory salad.

Ingredients:
½ pound bacon
3 heads broccoli, or more to taste, chopped
1  red onion, diced
¾ cup raisins
¾ cup chopped salted cashews
1 cup mayonnaise
½ cup brown sugar
2 tablespoons red wine vinegar

Directions:
Cook bacon in a large skillet and over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled. Mix bacon, broccoli, red onion, raisins, and cashews together in a large bowl. Whisk mayonnaise, brown sugar, and red wine vinegar together in a separate bowl; drizzle over the broccoli mixture in small amounts, tossing the salad between additions to coat somewhat evenly.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 611.9
Fat: 42.9 g
Saturated fat: 7.7 g
Carbohydrates: 51.3 g
Sugars: 33.1 g
Dietary fiber: 5.4 g
Protein: 12.5 g
Cholesterol: 27.5 mg
Sodium: 660.1 mg
Pecan Praline Bread Pudding With Irish Cream Sauce Recipe


Ingredients:
heavy whipping cream, sugar, eggs, real vanilla, salt, brown sugar, pecans, butter, salt, heavy cream, sugar, irish cream, milk, cornstarch

Directions:
Directions.
Heat Oven to 300 degrees.
Butter a 9"x13" glass baking pan.
To prepare Custard:
Whisk custard ingredients until well combined. Add in Bread and let soak while you make the topping.
To prepare Topping:
Mix ingredients until crumbly and butter is incorporated throughout.
To assemble:
Pour Custard Mixture into Buttered pan. Spread Topping Mixture evenly over Custard.
Bake 45 minute @ 300 degrees. Increase oven temperature to 350 degrees and bake an additional 15 minute It should look puffed up and test done. Let set for 10-15 minute before serving.
To prepare Irish Cream Sauce:
In a saucepan over medium heat stir & dissolve Sugar into Cream. Add the Irish Cream, raise heat and bring to low boil. Let boil 2-3 minute to burn off alcohol. Make a slurry by adding the Milk & Corn Starch together & stirring util completely dissolved. Lower heat, add slurry, return to boil & stir constantly. Let thicken until spoon is coated and a nice sauce consistency. Remove from heat & cover until ready to serve. Yield: serves 12.
Notes:
Serve sauce over pudding as desired.
The Ultimate Salsa Fresca


Ingredients:
red ripe tomato, onion, cilantro, garlic clove, olive oil, Mexican oregano, salt, pepper, serrano chilies

Directions:
In a non-reactive bowl, combine first six ingredients.
Add salt and pepper to taste.
Add the minced serrano chiles, a little at a time, tasting for "heat" until you reach the level you can stand.
Let stand for fifteen minutes to let the flavors meld.  A small squeeze of lime juice is also good.
Refrigerate until ready to use.  Will NOT keep overnight.
NOTE: this is such a versatile salsa.  Try it in scrambled eggs, then rolled in a flour tortilla (breakfast burrito]. Yum!
Nicker’s Corn Chowder


Ingredients:
potatoes, chicken broth, celery, carrot, bay leaves, thyme, bacon, butter, garlic, flour, 2% low-fat milk, half-and-half cream, pepper, salt

Directions:
Boil ears of corn for 3 minutes then remove from water. Once cool enough to handle, slice corn from cobs as close to cob as possible. Place corn in bowl and save for later.  Reserve cobs.
In a large pot (dutch oven size will do] Simmer potatoes, celery, and carrot in chicken broth with bay leaves and thyme for about 25 minutes You may also break up the corn cobs and throw them in the pot to add flavour too ( I chose to save these for corn cob jelly$.
While the broth and potato mixture is simmering, cut 4 slices of bacon into pieces about 1/4” and fry until crispy.
Once bacon is crispy, remove the bacon from the grease and put it in a paper towel lined bowl or plate but leave the grease in the pan.
Add 2 butter to the bacon grease. Over medium heat sauté the bacon grease, butter and garlic for 2 minutes.
Slowly add flour to bacon grease, butter, garlic mixture and cook on medium heat approximately 3-5 minutes until golden.  (Make a roux].
About this time the broth should be ready. Remove the bay leaves, corn cobs, thyme and discard. Take a ladle of broth and whisk it into the roux.
Whisk the roux into the broth mixture and simmer until it starts to thicken slightly.
Gradually whisk in the milk and  cream.
Keep stirring and bring back to simmering.
Add corn and bacon then simmer for about 5 minutes. Add salt and pepper.
Potatoes will mash up while whisking and cooking.
APPLE DUMPLINGS


Ingredients:
baking powder, salt, shortening, milk, apples, sugar, brown sugar, butter, cinnamon, hot water, nutmeg

Directions:
Sift together flour, baking powder and salt; cut in shortening.
Add milk; stir to form soft dough.
On a lightly floured board, knead to shape then roll out to 1/8-inch thickness. Cut into 6 squares, about 6 to 7-inches each. Place an apple on each square. Top each apple with a little sugar, a dab of butter and a generous sprinkling of cinnamon. Bring dough up to cover apple and pinch edges to seal. Place in greased pan.
Combine brown sugar, butter, hot water, nutmeg and cinnamon; pour over dumplings.
Bake at 450° for 15 minutes. Reduce heat to 350° and bake until done, about 30 minutes.
Serve Warm.