xiaoxl/recipe_data huggingface dataset:
5 Minute Chocolate Cake


Ingredients:
whole wheat flour, raw sugar, cocoa powder, egg, vanilla-flavored soymilk, unsweetened applesauce, vanilla extract

Directions:
Place dry ingredients into a microwave safe mug and stir well.
add egg and stir.
add soy milk, apple sauce, vegetable oil, and vanilla and stir.
add chocolate chips and stir.
Place in microwave and cook for 3 minutes at full power (1000 watts].  The batter will rise/inflate while cooking --  don't worry - it won't spill over.
Let cool and eat right out of the mug!
NOTE: Original recipe called for all purpose flour, 4 tablespoons of sugar, 3 tablespoons of oil, and a greased mug so the cake can slide out after cooling.  To be honest, I found the serving a bit too large, but I'm not accustomed to eating such big servings of dessert!
Brownie Bon Bons


Ingredients:
walnuts, egg, water

Directions:
Heat oven to 375 degrees., Mix brownie mix, walnuts, egg and water thoroughly., Wrap dough by rounded tablespoonful around each chocolate kiss., Seal edges., Put bon bon on ungreased baking sheet., Bake til set- 8- 10 minutes.
Natural Drain Unclogger


Ingredients:
water, baking soda, vinegar

Directions:
Clean any debris from sink.
Boil a gallon of water. Slowly, pour this down the drain. For minor clogs, this may do the trick. If not, continue with next steps.
Pour baking soda down the drain. Immediately follow this with the vinegar. The interaction between the two should be enough to break up the clog.
Allow the sink to “rest” in this state for 15 to 20 minutes. Meanwhile, bring 4 quarts of water to a boil.
Pour two quarts of the boiling water down the drain after the 15-20 minutes, to rinse away the vinegar, baking soda and clogging debris.
Place the cup plunger over the sink drain and plunge to thoroughly dislodge the clogging materials.
Finish by pouring two more quarts of boiling water down the drain.
Homemade Italian Vinaigrette


Ingredients:
Dijon mustard, red wine vinegar, extra virgin olive oil, honey, dried oregano, sea salt, black pepper

Directions:
In a medium bowl, add cheese, mustard and vinegar. Slowly whisk to mix and emulsify the olive oil – if you go too fast, it won’t combine properly.
Continue whisking while slowly adding the honey. Season the vinaigrette with oregano, sea salt and freshly ground black pepper. If not using it right away, store in the refrigerator. Makes 2/3 cup.
Broccoli & Chicken With Hoisin Sauce


Ingredients:
chicken breasts, garlic cloves, fresh chili pepper, frozen broccoli, hoisin sauce, cooked rice

Directions:
Heat oil in a wok over medium/high heat. Add chicken and stir-fry for 2-3 minutes, or until browned and cooked through.  Remove from wok and set aside.
Add garlic and chilli to the wok with the frozen broccoli. Stir-fry 4-5 minutes or until broccoli has softened.
Return chicken, add hoisin sauce, toss to coat and heat through. Serve with rice.
Cherry Trifle


Ingredients:
icing sugar, Chambord raspberry liquor, icing sugar

Directions:
Place cherries and their juice in bowl. Stir in orange rind, orange juice,  2 tablespoons icing sugar  and liqueur. Set aside.
In another bowl and using electric mixer, beat cream and yogurt  on medium speed 3 to 4 minutes or until very thick and peaks form. Add 2/3 cup icing sugar; beat on medium-high speed for one minute or until very thick.
Place half of cake chunks in bottom of 12-cup glass trifle dish. Pour half of cherries and juice evenly over cake chunks. Top with half of whipped cream mixture.  Repeat layers. Cover and chill for at least one hour before serving.
Japanese-Style Sesame Chicken


Ingredients:
chicken breast, ground ginger, onion powder, garlic powder, sesame seeds, soy sauce

Directions:
Use the sesame oil to coat a wok or nonstick pan.
Add chicken and cook over low heat until almost cooked through.
Mix the ginger, onion powder, garlic powder, and sesame seeds in a small bowl.
Sprinkle over chicken and saute over medium-high heat.
Turn heat to high and add soy sauce, sautéing until fully incorporated and the chicken is slightly seared.
Serve immediately.
Lemon Poppy Seed Loaf
Category: desserts
By IRENED

This has a nice fresh lemon flavor.  Makes nice muffins, also.

Ingredients:
3 cups all-purpose flour
1 ½ teaspoons baking soda
¾ teaspoon salt
¾ cup butter, softened
2 cups white sugar
3  eggs
½ cup lemon juice
¾ cup plain yogurt
3 tablespoons lemon zest
½ cup poppy seeds

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans. Sift together flour, baking soda, and salt. Set aside. In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time. Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops. Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.

Yields: 2 - 9x5 inch loaves

Calories: 202.5
Fat: 7.9 g
Saturated fat: 4.1 g
Carbohydrates: 30.4 g
Sugars: 17.8 g
Dietary fiber: 0.8 g
Protein: 3.4 g
Cholesterol: 39 mg
Sodium: 207.3 mg
Quicky Pickles


Ingredients:
kirby cucumbers, fresh tarragon, white wine vinegar, sugar, red pepper flakes, coarse salt

Directions:
Place cucumbers and tarragon in a quart jar.
Heat vinegar, sugar, red pepper flakes and salt in a saucepan, stirring until sugar and salt dissolve. Pour into the jar.
Let cool completely, uncovered.
Pickles are best refrigerated overnight, or up to 6 weeks before serving. Enjoy!
Bake Sale Lemon Bars
Category: desserts
By Elaine

They are very, very easy to make, and really fabulously delicious.

Ingredients:
1 ½ cups all-purpose flour
⅔ cup confectioners' sugar
¾ cup butter or margarine, softened
3  eggs
1 ½ cups white sugar
3 tablespoons all-purpose flour
¼ cup lemon juice
⅓ cup confectioners' sugar for decoration

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan. Combine the flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan. Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust. Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 - 9x13 inch pan

Calories: 106.8
Fat: 4.3 g
Saturated fat: 2.6 g
Carbohydrates: 16.3 g
Sugars: 11.7 g
Dietary fiber: 0.2 g
Protein: 1.2 g
Cholesterol: 25.7 mg
Sodium: 33.2 mg
Streamlined Manicotti


Ingredients:
crushed tomatoes, extra virgin olive oil, garlic cloves, red pepper flakes, fresh basil leaves, table salt, part-skim ricotta cheese, parmesan cheese, mozzarella cheese, eggs, table salt, pepper, fresh parsley leaves, fresh basil leaves

Directions:
FOR THE SAUCE:.
Adjust oven rack to middle position and heat oven to 375 degrees F.
Heat oil, garlic, and pepper flakes (if using] in a large saucepan over medium heat until fragrant, but not brown, about 1-2 minutes.
Stir in tomatoes and 1/2 tsp salt and simmer until thickened slightly, about 15 minutes.
Stir in basil.
Adjust seasoning with salt, if needed.
FOR THE CHEESE FILLING:.
Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt pepper and herbs in medium bowl, set aside.
TO ASSEMBLE:.
Pour 1 inch boiling water into 13 x 9-inch broiler safe baking dish.
Add noodles one at a time.
Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking.
Remove noodles from water and place in a single layer on clean kitchen towels.
Discard water in baking dish and dry baking dish.
Spread bottom of baking dish evenly with 1 1/2 cups sauce.
Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you], leaving top quarter of noodle exposed.
Roll into tube shape and arrange in baking dish, seam side down.
Top evenly with remaining sauce, making certain that pasta is completely covered.
Cover manicotti with aluminum foil.
Bake until bubbling, about 40 minutes, then remove foil.
Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element] and heat broiler.
Sprinkle manicotti evenly with remaining 1 cup Parmesan.
Broil until cheese is spotty brown, 4 to 6 minutes.
Remove and cool about 15 minutes.
Serve and enjoy!
Souper Sloppy Joes


Ingredients:
ground beef, water, prepared yellow mustard

Directions:
Cook beef in skillet until browned. Pour off fat., Add soup, water and mustard. Heat through. Serve on rolls.
Cinnamon-Buttermilk Muffins


Ingredients:
unsalted butter, sugar, egg, all-purpose flour, baking powder, baking soda, salt, nutmeg, buttermilk, vanilla extract, sugar, ground cinnamon, unsalted butter

Directions:
Preheat an oven to 350°F Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.
To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.
In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.
Spoon the batter into the prepared muffin cups, filling each three-fourths full. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.
To make the topping, in a small, shallow bowl, stir together the sugar and cinnamon. Put the melted butter in another small bowl. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tap it to remove excess sugar. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins. Let cool completely before serving. Makes 9 muffins.
Note: These cakelike muffins are made from a batter similar to that used for preparing doughnuts, but they are baked instead of fried.
Stir-Fried Chicken Livers China Y Criolla Style


Ingredients:
chicken liver, green pepper, onion, light soy sauce, rice wine

Directions:
Preparation:
Clean the chicken livers by removing the fat and grizzle, if individual pieces  are in two sections cut in half,  rinse under cold water and drain, set aside.
Remove the core and seeds from the green pepper and coarse chop, set aside.
Remove the outer skin of the onion and coarse chop, set aside.
In a small dish add the soy sauce, sesame oil, rice wine (optional] and salt & pepper to taste, set aside.
In a small dish add the peanut oil, set aside.
.
Cooking Directions:
Place the chicken livers in a broiling pan (Ok to use tin foil for easy clean up], broil for about 10-15 minutes on one side, then turn and continue broiling for about 10 more minutes on the second side (times will vary based on the type of broiler used], set aside.
In a wok add the peanut oil and when hot add the green peppers and onions, then stir-fry for 1 minute.
Add the soy sauce mixture and stir-fry for about 1 minute.
Add the chicken livers and stir-fry for about 1-2  minutes.
On individual serving plates place the chicken livers along with some yellow Spanish rice (optional] and Cuban black beans (optional].
Serve and Enjoy!
.
Notes:
You can double the recipe ingredients to serve 4 people (times may vary] and also this recipe can be served as a side dish as well  Further, I have tried first placing the chicken livers in hot oil and then drained. Then I added to the wok, but the chicken livers still releases a lot of liquid which will become cloudy and a runny sauce (not to appealing].
Puerto Rican Sancocho
Category: soups-stews-and-chili
By nydiah

This is my mom's Puerto Rican comfort soup. The mix of vegetables and herbs is an influence of the Spanish Canary Island ancestors of some Puerto Rican families. The soup was adjusted to the vegetables available in Puerto Rico by the addition of corn and pumpkin. In the Canary Islands of the 1700s, corn was only fed to farm animals! In Puerto Rico, some cooks now add ginger root, chile pepper, cumin, and other ingredients but I believe it destroys the original rich natural vegetable taste. Similar Spanish sancocho recipes were passed on to other Spanish colonies such as Columbia. Serve hot with bread to soak up the delicious flavor.

Ingredients:
3 tablespoons olive oil
1 large onion, chopped
5 cloves garlic, chopped
3 sprigs fresh cilantro, chopped
¼ teaspoon ground white pepper
1 pinch dried oregano
salt to taste
1 ½ pounds beef stew meat, cut into small pieces
water to cover
½ (6.5 ounce) can tomato sauce
2 cubes beef bouillon
1 cup 1 1/2-inch cut fresh green beans
2  carrots, peeled and sliced
⅓ cup chopped celery
1  large chayote squash - peeled, cored, and sliced lengthwise
1 (15.5 ounce) can small white beans, rinsed and drained
½ head cabbage, chopped
1  green banana, peeled and sliced into 3/4-inch pieces
1  yellow plantain, peeled and cut into 1-inch pieces
5  large llautias (yautias), peeled and quartered
6  potatoes, peeled and quartered
½ cup chopped peeled pumpkin
2 ears fresh corn, sliced into 6 pieces each
⅓ cup chopped green bell pepper

Directions:
Heat olive oil in a large pot over medium-low heat; add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes. Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon. Mix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper (in this order), cooking and stirring after each addition. Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.

Prep time: 40 mins
Cook time: 2 hrs 20 mins
Total time: 3 hrs
Yields: 12 servings

Calories: 424.1
Fat: 7.8 g
Saturated fat: 2 g
Carbohydrates: 73.8 g
Sugars: 8.2 g
Dietary fiber: 9.5 g
Protein: 19.4 g
Cholesterol: 30 mg
Sodium: 275.6 mg
Tortellini Salad


Ingredients:
red onion, green bell pepper, black olives, feta, mozzarella cheese, olive oil, red wine vinegar

Directions:
Start by defrosting/cooking the cheese tortellini in a pot of boiling water. The tortellini are ready when they float in the water and are heated through. Move them to a colander to drain, and set aside.
Drain and coarsely chop the black olives (you can use pre-chopped olives to save time]. Peel the onion, de-seed the pepper, and coarsely chop them as well.
Place chopped vegetables and cheese tortellini in a large bowl. Sprinkle desired amount of cheese (feta or mozzarella] and the olive oil and red wine vinegar over the vegetables and tortellini, and then toss it all together. If you are using mozzarella cheese, it will probably melt a bit, which is fine.
Give the salad a taste, and add salt and pepper as desired. You may also want to add more olive oil or vinegar, depending on your preference. You can eat the salad right away, warm, or save it for later and eat it cold. The flavors will meld and (in my opinion] get better with time, so make sure you make enough for leftovers!
To Die For Zucchini And Tomatoes !!!!


Ingredients:
fresh zucchini, tomatoes seasoned with basil garlic & oregano, onion, garlic, low-fat parmesan cheese, fresh basil, fresh oregano

Directions:
Chop finely the onion.
Slice the zucchini (not to thick].
Saute the zucchini with the onion, garlic.
Add all your seasonings.
Saute this for a few minutes in a pan sprayed with butter pam.
Do not saute too long as you do not want the zucchini soft.
Add the tomatoes and simmer few minutes.
Remove from heat and serve on plates adding parmesan cheese on top.
Ranch Dressing and Dip Mix in a Jar


Ingredients:
dried parsley, salt, dried chives, dried oregano, dried tarragon, garlic powder, lemon pepper, dried dill weed, mayonnaise, buttermilk, mayonnaise, sour cream

Directions:
Mix:.
Combine all of the ingredients and store in an airtight container.
Makes 1/4 cup.
Dressing:.
Whisk all of the ingredients together. Refrigerate one hour before serving.
Makes 1 cup.
Dip:.
Combine and chill 2 hours before serving. Serve with raw vegetables, assorted chips,  or as a topping for baked potatoes or steamed vegetables.
Makes 2 cups.
Cinnamon Snap


Ingredients:
"cranberry juice"

Directions:
Heat all ingredients in a small saucepan. Serve in a mug., Makes 1 serving.
White Sauce for Pasta
Category: side-dish
By KEIRISTY

My husband lived in Italy for 3 years, so he's really picky about his Italian cuisine! I needed a great meal that was super-quick one night for his dinner; I had spicy battered shrimp on hand that I wanted to use and a couple choices of dried pasta. This sauce sounded perfect to tie it all together! Served over tortiglioni pasta with salad and toasted Italian bread. Just like I spent all day on dinner. It is really hard to mess-up this kind of white sauce. In my opinion, it was very much like an Alfredo sauce! Of course there is very little difference in the two sauces.

Ingredients:
2 tablespoons butter
2 tablespoons margarine
3 tablespoons all-purpose flour
1 cube chicken bouillon, crumbled
1 ½ cups boiling water
1 cup 2% milk
ground white pepper to taste

Directions:
Melt butter and margarine in a saucepan over medium-low heat; stir in flour and bouillon until roux is well blended. Continue to cook and stir until thickened and lightly browned, about 5 minutes. Increase heat to medium and whisk water into roux until smooth. Stir in milk; cook and stir until thickened, about 2 minutes more. Season with white pepper.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 153.2
Fat: 12.4 g
Saturated fat: 5.4 g
Carbohydrates: 7.8 g
Sugars: 2.9 g
Dietary fiber: 0.2 g
Protein: 2.9 g
Cholesterol: 20.3 mg
Sodium: 418.8 mg
Greek Spaghetti


Ingredients:
olive oil, garlic cloves, green onions, cherry tomatoes, fresh spinach, feta cheese, oregano

Directions:
Heat a saut pan and quickly saut in the olive oil the garlic followed by the green onions and then the cherry tomatoes.
Lastly, add the spinach and as soon as the spinach is cooked - this only takes a few seconds - pour the whole thing over the spaghetti.
Sprinkle the feta cheese and oregano over the spaghetti and toss like a salad.
Season with salt and pepper.
Beef Yakitori
Category: world-cuisine
By Rayna Jordan

This marinade is delicious with beef, but is great with pork or chicken too. You will need to adjust the cooking time depending upon the meat or poultry you use for the skewers.

Ingredients:
½ cup soy sauce
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 tablespoon sesame seeds
2 tablespoons white sugar
2  green onions, thinly sliced
1 clove garlic, minced
½ teaspoon ground ginger
1 pound sirloin steak, cubed

Directions:
In a glass or plastic bowl, whisk together the soy sauce, oil, lemon juice, sesame seeds, sugar, green onions, garlic, and ginger. Thread the meat onto skewers. (If you are using wooden skewers, soak them 30 minutes first.) Place the skewers in a plastic or glass container just large enough to hold them, and pour the marinade over the meat, turning to coat well. Cover, and chill for a minimum of 4 hours. Preheat grill for high heat, and position grate 5 inches from coals. Brush grate with oil, and place skewers on grill.  Grill for 10 to 15 minutes, occasionally turning kabobs to ensure even cooking.

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

Calories: 366.5
Fat: 25 g
Saturated fat: 8 g
Carbohydrates: 10.8 g
Sugars: 7.2 g
Dietary fiber: 0.8 g
Protein: 24.4 g
Cholesterol: 76 mg
Sodium: 1865.7 mg
Perfect Runny Egg over Toast (No Oil, Non-Stick Skillet)


Ingredients:
"egg"

Directions:
Preheat a non-stick skillet (I use Wearever - The pan cannot be worn down or it will stick] over medium-low heat for 3-5 minutes (preheating on medium-low is important - the pan can't be too hot or too cold - I have a gas stove which heats quickly, so you may need to adjust to a longer preheat time for your burner].
Add raw egg to pan and cook for 3 minutes. (NOTE: Right when the egg hits the pan, the egg white portion of the egg should immediately start to turn white - if it doesn't, the pan is not hot enough].
The edges of the egg should look dry and lift easily with a spatula. Using a spatula large enough to scoop underneath the entire egg, carefully flip the egg and cook for 1 more minute. (NOTE: The bottom of the egg should have a very thin layer of nicely cooked skin that is easy to get underneath with the spatula - if the skin is thicker and darker than a very light cream color then the pan was too hot].
Using the spatula, carefully remove the egg from the pan and enjoy over a nice piece of your favorite healthy toast (or for the Celiac's out there, a 1/4 cup cooked rice works well too!]. When you poke your fork into the yolk, it will run out and soak into your bread.
Chamomile Honey Green Tea


Ingredients:
boiling water, honey

Directions:
Put the tea bags in a pre warmed tea pot and add hot water. Allow to infuse for 2-4 minutes.
Add the honey to the pot and stir.
Honey and Orange Madeleines


Ingredients:
caster sugar, unsalted butter, honey, eggs, caster sugar, vanilla extract, plain flour, baking powder, orange, rind of, icing sugar

Directions:
Preheat oven to 200°C  Brush two 12 hole madeleine moulds with melted butter and sprinkle over caster sugar.
Stir butter and honey in a small heavy based saucepan over a low heat until melted and combined. Remove pan from heat and set aside to cool until lukewarm.
Break eggs into a medium mixing bowl and add the extra sugar and vanilla. Beat with electric beaters until the mixture is very thick and creamy. (This step could take as long as five minutes].
Double Sift the flour and baking powder and then add it to the egg mixture. Fold in using a large metal cooking spoon. Do this step quickly and only until just combined.
Add the cooled butter mixture and the rinds. Stir gently until well combined.
Using a large spoon half-fill the madeleine moulds with the batter' Gentley shake the pans after filling to help settle the mixture.
Bake for 7 to 8 minutes or until the cakes are golden and bounce back when lightly pressed with your finger.
Remove the  moulds from the oven and stand for 2 to 3 minutes. WHile still warm, carefully loosen each cake with a small palette knife or table knife'.
Lay cakes flat side down on a wire rack to cool a little more -- just a few minutes is fine.
Serve whilst still warm and dust with icing sugar. for up to 5 minutes.
Madeleines will keep for 3-4 days stored inan airtight container. They are suitable to freeze and should only take a few minutes to thaw.
Laura Secord Fudge


Ingredients:
white sugar, brown sugar, corn syrup, salt, flour, baking powder, butter, milk, vanilla

Directions:
"Boil all ingredients, except vanilla, until medium ball stage.  Add vanilla and beat.  ENJOY!"