xiaoxl/recipe_data huggingface dataset:
Deliciously Easy Garlic Herb Focaccia
Category: bread
By Amy Beth McMaster

Make focaccia in an hour. Or a little longer if your bread machine doesn't have a pizza cycle. Also great as a pizza dough! I personally use 2 cups unbleached bread flour and 1 cup whole wheat flour. As with most recipes I have created - they are a base on which to build.

Ingredients:
1 cup very warm water
3 tablespoons very warm water
1 tablespoon extra-virgin olive oil
3 cups bread flour
1 teaspoon white sugar
1 teaspoon salt
2 teaspoons active dry yeast
6 cloves garlic, crushed, or more to taste
⅓ cup extra-virgin olive oil
1 cup shredded Parmesan cheese
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon herbes de Provence, or more to taste
salt and freshly ground black pepper to taste

Directions:
Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start. Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes. Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl. Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil. Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings. Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper. Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 12 servings

Calories: 224.5
Fat: 9.9 g
Saturated fat: 2.3 g
Carbohydrates: 26.3 g
Sugars: 0.6 g
Dietary fiber: 1 g
Protein: 7 g
Cholesterol: 5.9 mg
Sodium: 310.8 mg
Cod and Potato Croquettes


Ingredients:
cod, potatoes, eggs, onion, fresh parsley, nutmeg, garlic powder, dry white wine, broth, salt, cayenne pepper, black pepper

Directions:
after soaking cod overnight, change water.
place cod in pot with enough water to cover it and boil cod for 15-20 minutes.
remove from stove top, drain, let it cool and flake.
peel and boil the potatoes in pot with a bit of salt, drain potatoes, and mash.
let potatoes cool (I stick them in the freezer for quick cooling].
place potatoes, cod, parsley, eggs, onions, nutmeg, garlic powder, pepper in a bowl and mix together.
now add the wine or broth until you get a nice mashed potato consistency.
taste for salt and add if needed.
heat oil in deep fryer or a wok until very hot.
reduce heat to medium, high.
grab mixture with a tablespoon, with an other tablespoon grab same mixture working with tablespoons from back to front, until you get an oval shape patty.
drop it into very hot oil.
and fry until golden brown, turning patty to brown on both sides.
remove from oil and place on paper towel to drain.
Note: do NOT place more then 6 patty's into oil so not to cause oil to over flow.
Pork Tamales in Banana Leaves (Tamales Con Puerco)


Ingredients:
boneless pork shoulder, water, garlic cloves, boiling water, poblano chiles, romaine lettuce leaves, cilantro, vegetable shortening, masa harina, salt, baking powder, tomatoes

Directions:
Place pork, the 3 cups water, onion halves and 1 clove of the garlic in medium saucepan. Heat over medium heat to boiling; reduce heat to low. Simmer, partially covered, until pork is fork-tender, 20 to 30 minutes. Drain pork, reserving 1 1/2 cups broth.
Place tomatillos and boiling water to cover in medium saucepan. Simmer over medium heat until fork tender, 8 to 10 minutes; drain. Place tomatillos, chiles, 2 small lettuce leaves, cilantro, chopped onion and remaining clove garlic in blender container; process until smooth.
Heat 2 tablespoons lard or vegetable shortening in 4-quart saucepan over medium heat until hot; add tomatillo mixture. Cook and stir until slightly thickened, 3 to 4 minutes. Stir in pork; simmer, stirring occasionally, until pork is very tender, 20 to 30 minutes.
Mix Masa Harina, salt and baking powder in medium bowl. Beat remaining 5 1/2 tablespoons lard in large mixer bowl until light and fluffy, 5 to 10 minutes. Beat in masa mixture, 1/4 cup at a time; beat until thoroughly blended. Heat reserved pork broth jut until warm; gradually beat into masa mixture to form soft, moist dough.
Rinse banana leaves well; using scissors, cut out an discard center rib. Cut leaf halves crosswise into 24 (8-inch] squares. Set stove burner at medium heat. Pass each leaf square quickly across burner a few times until pliable; do not overheat or it will become brittle. Cut remaining 8 small lettuce leaves crosswise into halves.
Spread about 2 tablespoons dough into a 3-inch square on center of 1 banana leaf piece. Top with about 2 tablespoons pork mixture; cover with 1/2 lettuce leaf. Fold sides, then ends of banana leaf over filling to enclose. Repeat to make 16 tamales.
Line large steamer basket with remaining 8 banana leaf squares. Stack tamales sin basket, folded sides down; cover with kitchen towel. Place steamer basket over 3 to 4 inches boiling water; cover with lid. Adjust heat to maintain gentle boil; steam tamales until dough is cooked through, about 1 hour.
Transfer to serving bowl lined with large lettuce leaves; garnish with tomato wedges. Serve hot.
Baked Chicken with Salsa and Sour Cream
Category: meat-and-poultry
By TISHUBA

Super quick easy chicken recipe that is sure to please the whole family.

Ingredients:
4  skinless, boneless chicken breast halves
1 (1 ounce) packet taco seasoning
1 cup sour cream
1 cup salsa
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Put chicken and   in a resealable plastic bag. Seal bag and shake to coat chicken in taco seasoning. Arrange seasoned chicken in a baking dish. Stir sour cream and salsa together in a bowl; spoon over the chicken breasts. Bake in preheated oven for 30 minutes. Sprinkle Cheddar cheese over the chicken breasts and continue cooking until no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 chicken breast halves

Calories: 403.8
Fat: 24.2 g
Saturated fat: 14.2 g
Carbohydrates: 11.7 g
Sugars: 3.4 g
Dietary fiber: 1 g
Protein: 33.4 g
Cholesterol: 119.6 mg
Sodium: 1167.2 mg
Chicken Curry and Noodles (Microwave)


Ingredients:
chicken breast, light coconut cream, lemon juice, lemon rind, red capsicum, red onion, zucchini, snow peas, bean sprouts, spring onion

Directions:
Prepare noodle by putting a bowl of boiling water to loosen.
Slice chicken into strips.
Place coconut cream, Thai curry paste,lemon juice & rind into a microwave safe bowl and cook (750W] for 1 minute. Remove and add the.
chicken,capsicum, onion, zucchini, snow peas, chicken stock and seasoning to taste,.
Cook in micowave for 8 minutes.
When cooked add drained noodles and cook again for 1-2 minutes.
Remove and garnish with bean shoots and spring onions to serve.
Bacon and Cheddar Quiche


Ingredients:
all-purpose flour, salt, butter, water, lean bacon, eggs, dried leaf thyme, pepper, sharp cheddar cheese

Directions:
Prepare crust for quiche. In a mixing bowl, mix together flour and salt. Cut in cold butter with a pastry blender until coarse crumbs form; add water, a little at a time, until dough holds together and forms a ball. Shape into a disk, wrap in plastic wrap, and refrigerate for about 30 minutes.
On a lightly floured surface with a floured rolling pin, roll out dough into a circle about 11 inches in diameter. Fit dough into a 9-inch pie plate or quiche pan. Trim edges, leaving a little overhang, about 1/4-inch all around the edge. Prick dough with a fork. Line with foil and fill with dried beans or pie weights. Bake quiche crust for 10 minutes at 375°.
In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese. Bake at 375° for about 30 minutes, or until quiche filling is set and lightly browned. Serve quiche with fresh tomato wedges.
NOTE: 5 minutes prep if you do not make the homemade crust and use a frozen one instead!
Suzanne's Easy Pasta Primavera


Ingredients:
olive oil, garlic cloves, yellow onion, frozen broccoli, tomatoes seasoned with basil garlic & oregano, fresh basil, salt, fresh coarse ground black pepper, penne pasta, fresh parmesan cheese

Directions:
Heat olive oil in large saute pan or wok over medium low heat.
When oil is heated, carefully add garlic and onions to pan and cook until tender.
Prepare frozen broccoli/cauliflower/carrot mix according to package directions, then add to pan.
Add tomatoes, olives, basil, salt and pepper to pan and cook until all is heated through.
Add cooked pasta to pan and stir until well blended with vegetables.
Serve on a plate and top with grated parmesan.
Parker's Deviled Eggs


Ingredients:
light mayonnaise, dill, mustard, cider vinegar, hard-boiled eggs, paprika, onion powder

Directions:
Slice eggs in half and remove yolks., Mash yolks, dill and powdered spices together first for smoother filling., Then add wet ingredients - mayo, mustard, vinegar., Stir until smooth., Spoon into egg halves and chill.
French Fried Onion Chicken IIi


Ingredients:
boneless skinless chicken breasts, margarine, Worcestershire sauce, dry mustard

Directions:
Placed chicken breast between waxed paper and pounded until 1/4 inch thick. I butterfly them first.
Melt one stick margarine and add one tbs worchestershire sauce and 1 tsp dry mustard.
Crush one can Durkee's French Fried Onion Rings in a plastic bag.
Dip chicken in butter mixture and then in onion rings. Lay flat in baking dish. Sprinkle with remaining onion rings before baking. Bake at 350 degrees for about 30-40 minutes.
This recipe calls for the larger can of Durkee onions, You might need more or less depending on how much you coat each piece.
Charleston Breakfast Casserole
Category: breakfast-and-brunch
By Scott M.

An easy, crowd-pleasing breakfast or brunch idea. Try playing with the ingredients to dress it up or down, depending on your occasion.

Ingredients:
12 slices bacon
¼ cup butter, melted
3 cups croutons
2 cups grated Cheddar cheese
6  eggs
1 ¾ cups milk
1  bell pepper (any color), diced
1 tablespoon prepared mustard
salt and pepper to taste

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 325 degrees F (165 degrees C). Melt butter in the microwave, or in a small pan on the stove over low heat. Spray a 9x12 inch baking dish with vegetable spray. Place croutons in the bottom of the dish, and drizzle with melted butter. Sprinkle with grated Cheddar cheese. Crack the eggs into a bowl, whisking to break up the yolks. Add milk, peppers, mustard, salt, and pepper, and beat until well-combined. Pour over the croutons and cheese, and sprinkle with crumbled bacon. Bake in the preheated oven for 40 minutes. Remove from oven and allow to stand 10 minutes before serving.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 387.9
Fat: 29.3 g
Saturated fat: 14.1 g
Carbohydrates: 10.8 g
Sugars: 4.4 g
Dietary fiber: 0.4 g
Protein: 19.4 g
Cholesterol: 168.2 mg
Sodium: 901.2 mg
Bacon-Cheeseburger Pasta Bake


Ingredients:
elbow macaroni, shell macaroni, lean ground beef, salt, pepper, water, tomato sauce, Worcestershire sauce, dry mustard, brown sugar, garlic powder, bacon, American cheese, onion

Directions:
Adjust oven rack to middle position; preheat oven to 475.
Grease 13 x 9 baking dish with vegetable oil spray.
Spread pasta into prepared dish, crumble beef into 1/2-inch pieces over top, and season with salt and pepper.
Whisk water, tomato sauce, pickles, Worcestershire sauce, mustard, sugar, garlic powder, 1/2 tsp salt and 1/2 tsp pepper together in a bowl; taste and adjust seasoning if needed.
Pour into baking dish and toss gently with tongs to combine.
Cover dish tightly with foil and bake for 25 minutes.
Meanwhile, microwave bacon on plate until crisp, about 5 minutes.
Transfer to paper towel-lined plate to drain, then crumble into 1/2 inch pieces.
Remove baking dish from oven and stir pasta thoroughly scraping sides and bottom of dish.
Lay cheese slices over top and sprinkle with crisped bacon.
Return uncovered dish to oven and continue to bake until pasta is al dente and cheese is melted, 5-8 minutes.
Let cool for 10-15 minutes, sprinkle with onion, if using and serve.
Monoloco Zombie


Ingredients:
white rum, rum, apricot brandy, orange Curacao, lime juice, rum

Directions:
Pour all the ingredients, except the overproof rum, into a cocktail shaker and add some ice cubes.
Shake and strain over ice in a large hurricane glass.
Top with the overproof rum and decorate with wedges of pineapple.
Chicken Tandoori and Moutabelle Wraps


Ingredients:
boneless chicken breasts, plain yogurt, tandoori paste, olive oil, eggplants, aubergines, flat leaf parsley, plain yogurt, sour cream, garlic clove, flour tortillas, tomatoes, cucumber, romaine lettuce

Directions:
In a bowl, mix yoghurt and tandoori paste. Add in chicken breast and coat evenly. Season with salt and pepper. Cover and refrigerate for no less than 2 hours.
Add all ingredients for the tahini sauce in a blender. Transfer to a covered container and refrigerate.
Prepare the moutabelle by cutting the eggplant/aubergine into slices. Brush with olive oil and season with salt. Grill over high heat until fully cooked. Allow eggplant/aubergine to cool enough to touch.
Peel the grilled eggplants/aubergines, and transfer the flesh to a blender or food processor. Add in the remaining ingredients and process until smooth. You may add a little warm water if it is too thick to process.
Place the chicken breasts onto a preheated 250C/480F grill. Grill for 3-5 minutes per side, basting regularly with olive oil.
Heat the pieces of tortilla over the grill until surface starts to bubble.
Lay each tortilla on a chopping board spread a tablespoon of the moutabelle on one side. Top with lettuce, tandoori chicken, tomato, onions and cucumber. Drizzle with the garlic tahini paste and roll to close. Secure with bamboo skewers and enjoy.
Maron's Marvelous Meat Stew


Ingredients:
stewing beef, beef chuck, potatoes, yellow onion, garlic, bay leaves, olive oil, white flour, tomato paste, salt, pepper, dark beer, ketchup, water

Directions:
Add salt and pepper to flour.
cube meat into 1 or 2 inch pieces.
Coat beef with flour and spices.
combine and heat oils.
brown beef over high flame 5 minutes.
add beer, tomato paste, ketchup, and water.
bring to boil and reduce to medium heat.
Simmer covered 60 min.
stir every 20 minutes.
saute garlic and onion together.
add bay leaves, garlic, onion, carrots,potatoes additional salt and pepper added to taste.
Cook for 1 hour.
Enjoy immediately or allow to rest over night for richest taste.
Cantonese Chicken and Mushrooms


Ingredients:
oyster sauce, cornstarch, scallions, ginger, garlic cloves, mushrooms, baby bok choy, low sodium chicken broth, rice

Directions:
Toss the chicken with the oyster sauce in a bowl.  Mix the cornstarch with 3 tablespoons cold water in another bowl.  Place both bowls near the stove with the remaining ingredients.  Heat a wok or deep skillet over high heat until hot.  Add the peanut oil, then the scallions, ginger and garlic, and stir-fry about 20 seconds.  Add the chicken mixture and stir-fry until the meat is no longer pink on the outside, 2-3 minutes.  Stir in the mushrooms and bok choy.
Add the broth and sesame oil to the skillet and bring to a boil over high heat.  Add the cornstarch mixture, return to a boil and cook, tossing, until the chicken is cooked through and the sauce is thick and glossy, 2 - 3 minutes.  Serve with rice, if desired.
Chicken Kiev, a Yummy & Healthy Version


Ingredients:
skinless chicken breasts, plain yogurt, garlic clove, chives, salt, pepper, cayenne pepper

Directions:
Combine all ingredients except the chicken., Cut 2 slits in each chicken breast to form 2 pockets., Lift the flap of each pocket and fill with some of the yogurt mixture., Arrange breasts in a baking dish., spoon remaining yogurt mixture over chicken., Preheat oven to 450°F., Bake chicken 35 minutes, or until crisp and browned.
Lebanese Hummus


Ingredients:
chickpeas, garlic, extra virgin olive oil, lemon juice, turmeric, chili powder, cilantro, paprika, salt

Directions:
Combine all ingredients in a bowl, mash or food process till smooth, adding reserved liquid as necessary to make a semi-thick paste.
Adjust the salt and lemon; they should contrast and enhance each other to wake up your palate but not overpower.
Sprinkle paprika over top and add a small handful of reserved chickpeas to decorate in an attractive design.
Best if left in the refrigerator over night for spices to blend.
Beef Stroganoff


Ingredients:
mushrooms, ketchup, Worcestershire sauce, garlic powder, chili powder, sour cream

Directions:
Cut your beef up into strips.
Heat up the beef in a large non stick frying pan.
Pour the mushroom soup and mushrooms over the beef and continue to heat.
Add in ketchup, worcestershire sauce, garlic and chili powder, continue to stir ingredients in frying pan.
When ready to serve gently stir in the sour cream and serve.
Spicy Rice


Ingredients:
olive oil, scallions, garlic cloves, long grain rice, cumin, cilantro

Directions:
Heat the oil in a large pan over medium heat. Add the scallions and garlic and cook for 5 minutes or until softened. Add the poblanos and cook for another 5 minutes.
Add the rice and cumin and cook, stirring to coat the grains in the oil, for 2 minutes.
Stir in the stock and half the chopped cilantro and bring to a boil. Reduce the heat, cover and let simmer for 15 minutes or until nearly all the liquid has been absorbed and the rice is just tender.
Remove from heat and fluff up with a fork. Stir in the remaining cilantro and season to taste with salt and pepper. Let stand, covered for 5 minutes before serving.
Cream Cheese Mashed Potatoes
Category: side-dish
By Trish McQuhae

A wonderful combination of potatoes, cream cheese, and sour cream that makes a delicious, tangy side dish to any meal.

Ingredients:
9 large potatoes
1 (8 ounce) package cream cheese
1 cup sour cream
2 tablespoons butter
¼ cup minced green onions
salt and ground black pepper, to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart baking dish. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash potatoes in the pot with a potato masher or fork until smooth. Stir in cream cheese, sour cream, butter, green onions, salt, and pepper. Spoon into prepared baking dish. Bake in preheated oven until golden and bubbly, about 1 1/2 hours.

Prep time: 20 mins
Cook time: 1 hr 50 mins
Total time: 2 hrs 10 mins
Yields: 12 servings

Calories: 336.9
Fat: 12.7 g
Saturated fat: 7.9 g
Carbohydrates: 49.8 g
Sugars: 2.3 g
Dietary fiber: 6.1 g
Protein: 7.7 g
Cholesterol: 34.1 mg
Sodium: 96 mg
Sweet Coconut Oatmeal
Category: breakfast-and-brunch
By dalliance

Oatmeal is only as exciting as the stuff you put into it, since it's boring on its own. This dish is sweet and creamy, a tad exotic, and the kids will love it. If you want, prepare it the day before, refrigerate, and reheat in the microwave. Enjoy!

Ingredients:
1 (14 ounce) can coconut milk
1 cup rolled oats
2 tablespoons honey
¼ cup coconut flakes  (Optional)
2 tablespoons brown sugar, or more to taste
1 teaspoon ground cinnamon

Directions:
Bring coconut milk to a gentle boil in a small saucepan over medium-low heat. Stir in oats and honey; lower heat and simmer until milk has mostly been absorbed, about 15 minutes. Sprinkle coconut flakes, brown sugar, and cinnamon into oatmeal. Cook until oats are creamy and flavors are combined, about 5 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 3 servings

Calories: 489.7
Fat: 34.6 g
Saturated fat: 29.5 g
Carbohydrates: 44.8 g
Sugars: 21.1 g
Dietary fiber: 5.9 g
Protein: 6.8 g
Sodium: 24.6 mg
Salsa Spuds


Ingredients:
Velveeta cheese, sour cream, salsa

Directions:
Combine cheese and salsa over low heat until melted., Stir in sour cream., Pour over split hot baked potatoes.
Liquid Lamington Cocktail


Ingredients:
Kahlua, Malibu rum, Baileys Irish Cream

Directions:
"Blend all ingredients until smooth & garnish with desiccated coconut."
Pan-Fried Quinoa Cakes


Ingredients:
kale, sea salt, sweet potato, quinoa, yellow onion, parmesan cheese, fresh dill, cayenne pepper, eggs, olive oil

Directions:
In a large pot, bring 4 cups water to a boil.  Add kale and salt; cook 1 minute.  Using a slotted spoon, scoop kale into a large bowl.  When kale is cool enough to handle, squeeze out excess water; set aside.
Bring water back to a boil; add sweet potatoes.  Simmer until crisp-tender, about 3 minutes. Using a slotted spoon, scoop sweet potatoes into a bowl; set aside.
Measure out 3 cups cooking water, discarding the rest, and pour it back into the pot.  Bring water back to a boil, add quinoa, and stir.  Reduce heat to medium-low, cover pot, and simmer until water is absorbed, about 12 minutes.  remove from heat and set aside, covered for 10 minutes.
Add quinoa to bowl of kale and toss to combine.  Gently mix in sweet potatoes, onion, Parmesan, dill and cayenne.  Set aside to cool 10 minutes.  Add eggs and mix to combine.
Set out a large, rimmed baking sheet.  using a 1/2 cup measure, scoop quinoa mixture, press firmly to level the top, then turn cup over or baking sheet.  Repeat to form 14 patties total. (At this point the patties can be covered with plastic wrap and refrigerated up to 1 day.].
In a large skillet, heat 2 Tbsp. olive oil over medium heat.  Working in batches, cook 4 to 6 patties at a time until golden brown, about 4 minutes.  Carefully flip the cakes and brown on the other side, about 4 minutes longer.  Add more oil, as needed, to cook additional batches.  Serve warm or at room temperature.
Rancho-Curry Chicken With Lemon-Mint Yogurt


Ingredients:
chicken breast, green chili sauce, olive oil, red onion, tomatoes, garlic cloves, curry powder, water, salt, fresh coarse ground black pepper, cucumber, plain yogurt, of fresh mint, lemon juice, olive oil, salt, black pepper

Directions:
For chicken: 1. Pat dry chicken with paper towel and season with salt and peper before frying in a large saucepan or wok.
2. Heat oil on medium-high then add chicken. Cook until meat is completely white. Transfer to a plate.
3. Add onions and fry till they are fully translucent, even a little brown. Then add garlic and fry for 2 to 3 minutes. Add a little bit of water if ingredients are sticking to the pan. Transfer chicken back to the saucepan and fry until meat is browned.
4. Add the sauce and cook for 7-8 minutes, or until the gravy is no longer watery. Add tomatoes and curry powder, saute for about 5 more minutes.
For Yogurt: 1. Shred cucumber(s] into a bowl.
2. Add rest of ingredients and mix.
You can also serve with pita bread or chappatis/roti. I added refried beans and baby carrots as sides for an added kick!