xiaoxl/recipe_data huggingface dataset:
Avocado and Tofu Dressing


Ingredients:
avocado, silken tofu, lemon juice, lime juice, garlic clove, cottage cheese, mayonnaise, soy sauce

Directions:
Microwave silken tofu for 45 seconds to remove water.
Or you can also wrap the tofu in kitchen towel or kitchen paper and place on a sieve for 30 to 45 minutes to drain.
Peel the avocado and mix the flesh in a bowl with lemon or lime juice and mash.
Using a fork break the tofu into bite size pieces and add to the avocado.
Add cottage cheese, minced garlic, soy sauce, mayonnaise and salt and pepper.
Refrigerate for several hours.
Vietnamese Potato Croquettes (Cha Khoai Tay)


Ingredients:
russet potatoes, salt, cornstarch, onion, fresh ground black pepper, curry powder, cinnamon, egg, garlic cloves, scallions, lemongrass, lemon zest, fish sauce, panko breadcrumbs

Directions:
Shred the potatoes in a food processor and place in a colander. Sprinkle with the salt and mix well. Let stand in the sink to drain for 15 minutes.
Mix the dry seasonings together.
Squeeze the potatoes dry and place in a mixing bowl. Add the cornstarch and mix thoroughly. Add all the remaining ingredients except the panko crumbs and oil and mix well.
Drop the potato mixture by tablespoonfuls into the panko crumbs and flatten slightly.  Coat all the way around.
Divide the oil in half and heat in a pan over moderately high heat. Lower the patties into the hot oil and flatten the patties with a spatula if necessary: the patties should not be too thick, and should be about 2 inches across.
Fry until crisp and golden on the bottom, then turn and fry the other side. Drain on a wire rack or on paper towels, then transfer to plates.  Add more oil as needed for frying the remaining patties.
Optional: serve with Nuoc Cham dipping sauce.
(A note on fish sauce: this is a very salty Southeast Asian specialty food. I don't care for the odor, but it blends well into sauces and other foods. You can substitute soy sauce for an approximation if you want to leave it out and make this a true vegetarian dish].
Soft Sugar Cookies


Ingredients:
flour, baking powder, salt, butter, sugar, egg, vanilla, milk

Directions:
Mix flour, baking powder and salt, set aside., Cream butter and sugar., Stir in egg and vanilla., Beat in dry ingredients., Add milk and mix., Chill dough for 30 minutes., Roll and cut into desired shapes., Bake at 400 degrees for 8-12 minutes., Glaze with your favorite glaze or with this frosting:, 2 cups powdered sugar, 1/2 cup butter, 1 tsp vanilla., Mix well., Add more powdered sugar if frosting is too thin., Add food coloring if desired and spread on cookies., Very tasty.
Instant Pot® Beef Stew with Red Wine
Category: soups-stews-and-chili
By kaitlynchamb

Delicious family recipe I was able to make in my electric pressure cooker! I only have a 3-quart Instant Pot® so if you have a 6-quart plus, you can double the recipe.

Ingredients:
4 tablespoons all-purpose flour
1 ½ tablespoons Italian seasoning
1 ½ tablespoons onion powder
½ teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds beef stew meat, cubed
2 ¾ cups beef broth
1 cup dry red wine
2 tablespoons tomato paste
3 cloves garlic, minced
1 cup chopped red potatoes
1 medium white onion, quartered
½ cup chopped carrots
½ cup chopped celery
2 sprigs fresh rosemary
1  bay leaf
½ (8 ounce) package egg noodles

Directions:
Combine flour, Italian seasoning, onion powder, salt, and pepper in a gallon-sized resealable plastic bag. Shake to mix seasoning. Add beef to bag, seal, and shake to coat. Select Sear function on a multi-functional electric pressure cooker (such as Instant Pot®) according to manufacturer's instructions. Add coated beef cubes and sear until lightly browned on all sides, 7 to 10 minutes. Pour in broth and red wine. Add tomato paste and garlic. Stir in potatoes, onion, carrots, celery, rosemary, and bay leaf. Close and lock the lid. Select Stew setting and set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Serve alongside beef stew.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 594
Fat: 25.1 g
Saturated fat: 9.8 g
Carbohydrates: 43.6 g
Sugars: 5.4 g
Dietary fiber: 4.3 g
Protein: 36.6 g
Cholesterol: 117.5 mg
Sodium: 1000.3 mg
Chicken Soup Casserole
Category: soups-stews-and-chili
By Jami

This is Grandma's chicken casserole recipe. It's all in the family!

Ingredients:
1 (10.75 ounce) can  condensed cream of chicken soup
1 (10.75 ounce) can  condensed cream of celery soup
1 (10.5 ounce) can condensed chicken and rice soup
1 cup mayonnaise
1 tablespoon chopped onion
1 cup shredded boiled chicken breast meat
4 ounces buttery round crackers, crushed

Directions:
Preheat oven to 300 degrees F (150 degrees C). In a large bowl combine the cream of chicken soup, cream of celery soup, chicken soup with rice, mayonnaise, onion and chicken meat. Mix together well. Pour mixture into a 10x10 inch casserole dish. Sprinkle crushed cracker crumbs over the top. Bake in the preheated oven for 30 to 35 minutes or until it starts to bubble. To Microwave: Put in microwave for 20 minutes.

Yields: 6 servings

Calories: 510.1
Fat: 42 g
Saturated fat: 7.4 g
Carbohydrates: 22.4 g
Sugars: 2.6 g
Dietary fiber: 1 g
Protein: 11.2 g
Cholesterol: 43.6 mg
Sodium: 1442.2 mg
Black and Blue Mojito


Ingredients:
sugar, lime, juice of, blackberries, mint leaves, rum, blue curacao

Directions:
In a shaker, muddle mint leaves, blackberries,  lime juice and sugar., Add rum, blue curacao and mix well., Add ice shake 4-5 times and quickly strain over ice., Add club soda and stir well., Garnish with blackberries, lime or mint sprig., Drink up and enjoy!
Cooking Light Butterscotch Pudding


Ingredients:
dark brown sugar, cornstarch, salt, 1% low-fat milk, egg, butter, vanilla

Directions:
Combine first three ingredients in a saucepan.  Gradually add 2 cups milk; stir with a whisk until blended.  Cook mixture to 180 degrees or until tiny bubbles form around edge (do not boil.
Combine remaining 1 cup milk, egg, and egg yolk in a bowl; stir with a whisk.
Gradually add 1 cup of hot milk mixture to egg mixture, stirring constantly with a whisk.  Add egg mixture to saucepan.  Bring to a boil; cook 1 minute or until thick, stirring constantly.  Remove from heat; stir in butter and vanilla.  Place pan in a large ice filled bowl for 20 minutes or until mixture cools to room temperature; stir occasionally.  Cover surface of pudding with plastic wrap.  Chill.  Serve with whipped topping.
Marinade for London Broil


Ingredients:
olive oil, soy sauce, honey, vinegar, garlic clove, lemon pepper

Directions:
"Combine all of the ingredients in a large ziploc or pan depending on how much meat. Marinade 8 or so hours, flipping the meat a couple of times."
Vanilla Cake Batter Ice Cream


Ingredients:
half-and-half, sugar, heavy cream, vanilla extract

Directions:
In a medium saucepan, stir together half-and-half, cake mix and sugar. Gently heat and stir until mixture just bubbles. Pour mixture into a large heatproof mixing bowl and whisk briskly. Cover and cool for 1 hour. Stir in whipping cream and vanilla. Cover the bowl with plastic wrap then chill in the refrigerator for at least 2 hours or until the mixture is well chilled.
When mixture is well chilled, pour into a 1-1/2-quart ice cream freezer and freeze according the manufacturer's instructions. Transfer to a freezer container and freeze overnight to ripen. Makes 5 cups.
Birthday Cake Batter Ice Cream: Prepare as directed above; pour the mixture into an ice cream freezer. Freeze according the manufacturer's instructions. Stir 2 tablespoons colored sprinkles and, if you like, stir 1/2 cup miniature chocolate pieces, chopped nuts and/or coarsely chopped maraschino cherries into the ice cream mixture before freezing overnight to ripen.
Chocolate Cake Batter Ice Cream: Prepare as directed above, except substitute 1 package 1-layer chocolate cake mix for white cake mix. Pour the mixture into an ice cream freezer. Freeze according the manufacturer's instructions. Stir 2/3 cup miniature chocolate pieces into the ice cream mixture before freezing overnight to ripen.
Vanilla Cake Batter Ice Cream.
Frozen Cappuccino


Ingredients:
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Directions:
"Place ingredients in blender and blend until smooth, about 30 seconds."
Stuffed Chicken Caprese


Ingredients:
boneless skinless chicken breast halves, reduced-fat mozzarella cheese, fresh basil leaves, salt, pepper, olive oil, cherry tomatoes, fresh basil

Directions:
With small knife, make horizontal slit in chicken breasts to create pockets, being careful not to cut all the way through.
Sandwich 1 cheese slice between 2 basil leaves; stuff into pockets. Secure with toothpicks. Sprinkle chicken with 1/8 teaspoon of the salt and pepper.
Heat large skillet over medium-high heat until hot.  Add oil; heat until hot Cook chicken 5 minutes; turn.
Scatter tomatoes  over chicken; sprinkle with remaining 1/8 teaspoon salt. Reduce heat to medium-low. Cook, covered, 4 to 5 minutes or until chicken is no longer pink in center. Sprinkle chicken with torn basil.
Remove toothpicks before serving.
Buttery Gluten-Free Ranch Chex® Mix
Category: appetizers-and-snacks
By Angela Sackett  Superhotmama

I created this delicious gluten-free Chex® mix recipe for Gluten-Free Living magazine, and it has been a family favorite for us. Don't let the seemingly long ingredient list dissuade you. This makes a party-sized batch that you can store in the fridge for up to a week. Pull it out and share it with last-minute guests - if you can control yourself! It's savory, buttery, salty, and has a little punch of tart flavor from the cranberries. Make a huge batch - it'll go fast!

Ingredients:
½ cup salted butter
4 cups crispy rice cereal squares (such as Rice Chex®)
2 cups salted cashews
2 cups pecans
2 cups gluten-free pretzels
1 cup dried cranberries
1 teaspoon dried parsley
1 teaspoon dried dill weed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried chives
1 teaspoon salt
1 teaspoon ground black pepper
½ cup grated Parmesan cheese

Directions:
Preheat the oven to 250 degrees F (120 degrees C). Line 2 large baking sheets with parchment paper. Place butter in a microwave-safe bowl and melt in the microwave, about 1 minute. Mix rice cereal squares, cashews, pecans, pretzels, and cranberries together in a large bowl. Add parsley, dill, garlic powder, onion powder, chives, salt, and black pepper to the bowl with the melted butter. Toss with cereal mixture and spread onto the prepared baking sheets. Bake in the preheated oven for 1 hour. Sprinkle baking sheets evenly with Parmesan cheese and return to the oven; bake 15 minutes more. Serve immediately or store in a tightly sealed jar in the refrigerator for 1 week.

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 25 mins
Yields: 11 cups

Calories: 215.9
Fat: 17.7 g
Saturated fat: 4.7 g
Carbohydrates: 13.2 g
Sugars: 4.7 g
Dietary fiber: 1.8 g
Protein: 3.9 g
Cholesterol: 12.7 mg
Sodium: 305.6 mg
Steak & Ale Hawaiian Chicken 2


Ingredients:
soy sauce, dry sherry, dry sherry, red wine vinegar, sugar, sugar, garlic powder, chicken breasts, muenster cheese, provolone cheese

Directions:
Combine all ingredients and marinate chicken overnight., Remove and grill, saute or bake., Baste with marinade ONLY during the., first several minutes of cooking., Top each breast with a slice of., muenster or provolone cheese and broil just until cheese starts to melt., Cook until chicken juices are no longer pink.
Ginger Sauteed Carrot and Potato Slivers


Ingredients:
potato, carrots, green onion, ginger, ponzu sauce, olive oil, salt

Directions:
julienne potato and carrots with a julienne peeler, in the lengthwise direction. use only the outer layer of the carrot, the meat of the carrot as the chinese call it, because the inner circulatory portion is useless and fibrous.
heat up enough vegetable oil to cover the bottom of the pan and heat until very hot.
saute carrot and potato slivers with the white part of the green onion. salt to taste, add ginger and cover.
cook on medium, stirring ocasionally until both are soft.
remove from heat and add green onion tops and drizzle with ponzu. mix well and cover until serving.
Chicken and Cashew Nut Curry


Ingredients:
onions, salt, fresh ginger, garlic clove, green chilies, turmeric, cumin, ground coriander, unsweetened coconut milk, boiling water, chicken bouillon cube, cardamom pods, boneless skinless chicken thighs, green beans, cashew nuts, sour cream, cilantro

Directions:
Heat oil in a wide saucepan and fry the onions gently, sprinkled with a little salt to stop them burning, until softened and then add the ginger, garlic, chillies, turmeric, cumin, and coriander and cook,stirring, for another minute or so.
Stir the coconut milk and prepared chicken stock into the onion spice paste and when everything is incorporated add the cardamon (remove the outside husk] and chicken pieces.
Bring the curry back to the boil and then turn down the heat and simmer gently for about 10 minutes or until the chicken is just about cooked through.
Check the seasoning and add the beans, cooking for another 5 minutes or so.
While you're waiting for them to cook, toast the cashew nuts in a dry frying pan until colored a little, then tip in the cashew nuts into the chicken mixture, stir in the sour cream and half of the chopped cilantro.
Ladle into bowls, sprinkling with more of the cilantro as you go.
Kickin' Rice
Category: side-dish
By cburkholder

Simple and versatile rice side dish that everyone loves!

Ingredients:
1 tablespoon vegetable oil
1 cup long-grain white rice
1 (4 ounce) can chopped green chilies
1 teaspoon ground black pepper
2 cups chicken broth

Directions:
Heat vegetable oil in a saucepan over medium heat. Stir rice in hot oil until coated; add green chiles and continue cooking until rice begins to brown lightly, 2 to 3 minutes. Season rice with pepper. Pour broth into the saucepan; bring to a boil. Reduce heat to low, place cover on the saucepan, and cook until the broth is absorbed and the rice tender, about 20 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 82.6
Fat: 2.6 g
Saturated fat: 0.4 g
Carbohydrates: 13 g
Sugars: 1.4 g
Dietary fiber: 0.6 g
Protein: 1.9 g
Cholesterol: 1.7 mg
Sodium: 756.8 mg
Banana Smoothie


Ingredients:
bananas, plain yogurt, wheat germ, honey, milk, ground nutmeg

Directions:
Put the bananas in a blender or food processor., Add the yoghurt, honey, wheat germ, milk and nutmeg., Process or blend until smooth., Taste before serving and add more honey if you like.
Orange Walnut Bark


Ingredients:
"walnut pieces"

Directions:
Before starting prepare a cookie sheet or silpat sheet with a very light coating of vegetable oil cooking spray.
Set up a double boiler with hot water just barely at a simmer.  Place the top half of the boiler on top and add two thirds of the chocolate chips.
Stirring regularly, melt the chips for a minute or two until the chocolate is smooth.  Don't let the chocolate get too hot or it will need to be tempered again.
Once the chocolate is smooth and glossy, add the remaining third of the chips and stir for 20 seconds.
Add in the walnut pieces and orange peel.  Stir just until mixed.
Pour out the chocolate onto the prepared sheet and allow it to fully cool. The thickness is a matter of personal preference.
Break the bark into pieces and enjoy.
Super Easy Baba Ghanouj (Ricardo Larrivée)


Ingredients:
eggplant, garlic, olive oil

Directions:
With the rack in the middle position, preheat the oven to 350°F Line a baking sheet with parchment paper.
Place the eggplant cut side down on the baking sheet. Roast until the flesh is very tender and pulls away easily from the skin, about 1 hour depending on the eggplant's size. Let cool.
Meanwhile, cut the tips off the garlic cloves. Place the cloves in a square of aluminum foil. Fold up the edges of the foil and crimp together to form a tightly sealed packet. Roast alongside the eggplant until tender, about 20 minutes. Let cool. Purée the cloves by pressing them through a garlic press.
Using a spoon, scoop the flesh from the eggplant and place it in the bowl of a food processor. Add the garlic purée and oil. Process until smooth. Season with salt and pepper.
Serve with mini pitas.
The Olive Garden Official Siena Sauce


Ingredients:
extra virgin olive oil, garlic, kalamata olive, pimiento, small caper, red wine, tomatoes, tomato puree, salt, crushed red pepper flakes, red bell peppers, sugar, fresh sweet basil leaves

Directions:
HEAT olive oil in a small sauce pot; add garlic and sauté for one minute (do not brown]. Add bell peppers and sauté until al dente. Add olives and capers and stir. Add red wine and bring to a boil. Add remaining ingredients except basil.
BRING to a boil, reduce to low heat and simmer for approximately 30 minutes. Add basil to sauce and stir well; remove Siena sauce from heat.
SERVE over your favorite pasta.
GARNISH with chopped basil, if desired.
Sunrise Sandwich


Ingredients:
bacon, margarine, butter, green bell pepper, onion, eggs, salt, pepper, American cheese

Directions:
Bake refrigerated buttermilk biscuits as directed on package; keep warm.
prepare 8 slices of bacon as package indicates.
melt margarine in medium skillet over medium heat.
add bell pepper an onion; cook and stir 2 minutes or until tender.
in small bowl, combine eggs, salt and pepper; blend well.
add mixture in skillet.
cook until egg mixture is almost set but still moist, stirring occasionally.
to serve, split warm biscuits.
spoon egg mixture evenly onto bottom half of each biscuit.
top each with cheese, bacon, and remaining biscuit half.
Creamy Chicken Alfredo
Category: main-dish
By supertat

I learned how to make creamy chicken Alfredo from my dad who has always been an incredible cook and amazing teacher. Chicken Alfredo was always my favorite. A lot of the recipes I see that are worthwhile are too much work because you have to make your own sauce, and those that don't have you make your own have no flavor. This recipe shows you how to take plain, bland, store-made sauce and make it more than restaurant-worthy.

Ingredients:
2 pounds skinless, boneless chicken breasts, cut into chunks
salt and ground black pepper to taste
2 (16 ounce) packages thin spaghetti
4 (15 ounce) jars Alfredo sauce
2 tablespoons Italian seasoning
2 tablespoons garlic powder
2 tablespoons chopped onion
2 tablespoons chopped fresh basil
2 tablespoons salt
2 tablespoons ground black pepper
1 tablespoon onion powder
½ tablespoon cayenne pepper, or to taste
1 ½ cups shredded Parmesan cheese  (Optional)
2 cups chopped broccoli  (Optional)

Directions:
Season chicken with salt and pepper. Heat a large skillet over medium-high heat. Add chicken and cook until no longer pink in the centers and juices run clear, 7 to 10 minutes. Bring a large pot of lightly salted water to a boil. Cook thin spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Meanwhile, add   to the chicken along with Italian seasoning, garlic powder, onion, basil, salt, black pepper, onion powder, and cayenne. Bring to a slight boil; stir in Parmesan cheese. Cook mixture until cheese is melted and you are able to lift a spoon out of the sauce without cheese hanging onto it, 3 to 5 minutes. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes. Add broccoli to sauce. Drain cooked pasta. Scoop into individual serving bowls and pour sauce on top.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 12 servings

Calories: 832.6
Fat: 47.1 g
Saturated fat: 18.5 g
Carbohydrates: 66.9 g
Sugars: 7.5 g
Dietary fiber: 3.7 g
Protein: 37.1 g
Cholesterol: 107.5 mg
Sodium: 2767.9 mg
Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins
Category: uncategorized
By Kim

This easy-to-make muffin recipe is made almost entirely in the blender and comes together in a snap! Make sure to cool the muffins completely before eating or they'll stick to the muffin liners.

Ingredients:
2 cups rolled oats
1 cup whole-milk plain Greek yogurt
½ cup organic cane sugar
¼ cup vegetable oil
2 large eggs
1 tablespoon lemon juice
2 teaspoons baking powder
1 ½ teaspoons lemon zest, or to taste
1 teaspoon vanilla extract
1 teaspoon almond extract
½ teaspoon baking soda
½ teaspoon ground cardamom
¼ teaspoon salt
1 ½ cups chopped fresh strawberries
⅓ cup sliced almonds, or to taste

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease and line a 12-cup standard muffin tin. Combine oats, yogurt, sugar, oil, eggs, lemon juice, baking powder, lemon zest, vanilla extract, almond extract, baking soda, cardamom, and salt in a blender. Blend on high speed until mixture is fairly smooth, 1 to 2 minutes. Either pour batter into a bowl and mix strawberries and almonds in by hand, or add the chopped strawberries and almonds to the blender and pulse just a few times to evenly distribute. Spoon batter into the prepared muffin cups. Bake in the preheated oven until muffins spring back lightly when touched, 25 to 30 minutes. Allow muffins to cool a few minutes in the pan before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 161.7
Fat: 9.3 g
Saturated fat: 2.1 g
Carbohydrates: 15.2 g
Sugars: 4.8 g
Dietary fiber: 2.1 g
Protein: 4.5 g
Cholesterol: 34.8 mg
Sodium: 205.8 mg
Coconut-Lentil Chutney


Ingredients:
coconut, channa dal, green chilies, water, mustard seeds, Urad Dal, curry leaves

Directions:
In a small frying pan, take 1/2 tsp oil and fry the chickpeas till it turns slightly brown.
After it cools, grind it with grated coconut, green chillies and salt in a mixer.
Slowly add water while grinding.
The consistency of the mixture should be akin to that of ketchup.
Now, in the same frying pan, heat the remaining 1/2 tsp of oil, add the mustard seeds, split black gram and curry leaves.
When the mustard sputters, add this to the ground coconut mixture.
Serve this chutney with idlis or dosas.
Spice Balls
Category: bread
By MARY AUSTIN

These are very easy and quick to make.  To make them even faster, you can make the dough the night before, cover and store in refrigerator overnight. That way in the morning all you have to do is heat your oil, cook and serve.  Look like small puffed doughnut holes. I like them tossed in a plastic bag with cinnamon and sugar.

Ingredients:
1 quart vegetable oil for frying
2 ¼ cups all-purpose flour
⅓ cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground mace
½ teaspoon ground cinnamon
¾ cup milk
¼ cup canola oil
1  egg, lightly beaten
1 cup sugar
1 teaspoon ground cinnamon

Directions:
Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a large bowl, mix flour, 1/3 cup sugar, baking powder, salt, mace and 1/2 teaspoon cinnamon. Create a well in the center of the mixture, and pour in milk, canola oil and egg. Thoroughly stir into the mixture. In batches, drop the mixture by rounded teaspoonfuls into the hot oil. Fry on all sides, 2 to 4 minutes, until golden brown. Drain on paper towels. In a resealable plastic bag, mix 1 cup sugar and 1 teaspoon cinnamon. While still warm, place balls a few at a time into the bag, and toss to coat.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 3 dozen

Calories: 438.7
Fat: 19.5 g
Saturated fat: 2.5 g
Carbohydrates: 62 g
Sugars: 34.5 g
Dietary fiber: 1.2 g
Protein: 5.2 g
Cholesterol: 25.1 mg
Sodium: 290.2 mg