xiaoxl/recipe_data huggingface dataset:
Tamu Sana Kuku Paka


Ingredients:
chicken thighs, gingerroot, garlic, russet potatoes, kosher salt, serrano chili pepper, turmeric, ground cumin, sugar, crushed tomatoes, coconut milk, lime juice, eggs, fresh cilantro, limes

Directions:
Place the chicken thighs in a plastic freezer bag with half of the ginger (1 1/2 tbsp], half of the garlic (1 1/2 tbsp], half of the vegetable oil (2 tbsp] and a third of the kosher salt (1 tbsp].  Leave to marinate in the fridge for at least one hour or even overnight.
Preheat the oven to 375 degrees Farenheit.
Cover two cookie sheets with foil and spray each with a nonstick cooking spray.
On one sheet, place the chicken thighs, skin side up, in a single layer.
Peel the potatoes and cut them into quarters.  Put them in a single layer on the second cookie sheet.  Spray the potatoes and sprinkle with a third of the kosher salt (1 tbsp].
Roast the potatoes and chicken in the oven for 45 minutes.
While the chicken and potatoes are cooking, make the gravy: Finely dice the onion and fry it in the other half of the vegetable oil (2 tbsp] until the pieces turn a light brown color.  Add the spices, the rest of the garlic and ginger ( 1 1/2 tbsp each], the rest of the salt (1 tbsp], the sugar, the serrano chili, and the tomatoes.  If you like it spicy, pound on the chili with a mallet or cut it up into small pieces.  If you like it mild, cut two slits into the chili, but do not split it open.
Cook, constantly stirring, for about five minutes, or until the tomatoes start sticking to the bottom of the pot.
Pour in the coconut milk and stir to combine.  Heat until hot but not boiling.  Add the lime juice, eggs, and some cilantro (leave some for garnish].  Taste for seasoning and add more salt, sugar, or lime juice to taste.
When the chicken and potatoes are ready, place the potatoes directly in the gravy -- they should be slightly browned on the edges.  Take the skin off the chicken and put the chicken in the gravy as well (leave the meat on the bone, or take it off if you'd like].  Be sure not to boil the gravy or the coconut milk will curdle.
Garnish with cilantro and slices of limes.
Serve with fresh basmati rice or thick slices of a crusty soft French bread for dunking.
Fish Cakes


Ingredients:
salmon fillets, sweet potatoes, lemon zest, dill, parsley, mustard, buckwheat flour, egg, coconut oil

Directions:
Peel and chop the sweet potato into small chunks, then place in a pan of water. Bring to the boil then simmer for 20 mins (until softened].
Meanwhile grill the salmon for 10 minutes (until just cooked].
Once the potatoes are ready, drain out the water then mash. Mix in the lemon zest, dill, parsley and mustard.
Break the salmon fillets into flakes, then mix with the potato mixture.
Divide the mixture into 6 cakes.
Place the flour, egg and ground almonds in separate bowls.
Coat each cake in flour, then the egg then the ground almonds.
Heat the coconut oil in a frying pan, then gently fry the cakes for 3-4 minutes on each side, then serve.
A Healthy Chocolate Smoothie!


Ingredients:
banana, vanilla ice cream

Directions:
Chop up bananas (easier to blend].
Put bananas on a plate and sprinkle Ovaltine and stick in microwave for about 6-10 seconds.
Put all ingredients in blender and mix till creamy.
Enjoy!
Chicken Sloppy Joes


Ingredients:
ground chicken, onion, tomato sauce, bell pepper, Worcestershire sauce

Directions:
In a large skillet over medium heat, cook chicken, onions, and bell peppers until chicken is no longer pink and vegetables are tender.
Add seasoning mix, tomato sauce, and worcestershire sauce; simmer for 15 minutes.
Serve on toasted buns.
Low Fat Egg Salad


Ingredients:
hard-boiled eggs, celery, green onion, red bell pepper, light mayonnaise, fat free sour cream, dijon-style mustard, salt, pepper

Directions:
Peel hard boiled eggs and discard 6 yolks.
In a medium size bowl, add the 6 egg whites and 2 whole; chop.
Add the celery, green onions, bell pepper, mayonnaise, sour cream, Dijon mustard, salt and pepper; stir until well mixed.
Enjoy!
Pear Tart with Shortbread Crust
Category: desserts
By bren

This tart features a generous layer of cream cheese filling, shortbread crust, and soft pears, and is not overly sweet. I take this to events all the time and it's always a big hit. Leftovers can be covered with plastic wrap and refrigerated.

Ingredients:
cooking spray
2 cups all-purpose flour
⅔ cup powdered sugar
½ teaspoon salt
1 cup cold salted butter, cut into small pieces
2 (8 ounce) packages low-fat cream cheese, at room temperature
½ cup white sugar
2 large eggs
1 teaspoon vanilla extract
2 (15 ounce) cans pear halves in juice, drained
1 tablespoon white sugar
¼ teaspoon ground cinnamon

Directions:
Preheat the oven to 450 degrees F (230 degrees C) and place a rack in the center of the oven. Spray a 10-inch springform pan with cooking spray. Place flour, sugar, and salt in a food processor; pulse to blend together. Add butter and pulse until dough just begins to come together. Pat the dough onto the bottom and 1 inch up the sides of the prepared pan. Cover with plastic wrap and refrigerate while making the filling. Process cream cheese in the food processor until smooth. Add sugar and mix well. Blend in egg and vanilla extract until smooth. Spread filling over the chilled crust. Arrange pear halves on top. Combine sugar and cinnamon in a small bowl; sprinkle over pears. Bake tart in the preheated oven for 10 minutes. Reduce temperature to 400 degrees F (200 degrees C) and bake until crust is browned and filling is almost set, 25 to 30 minutes more. Cool tart for about 20 minutes on a wire rack. Run a sharp, thin knife around the edges to remove the springform ring. Cool to room temperature before serving.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 15 mins
Yields: 1 10-inch springform pan

Calories: 492.7
Fat: 27.7 g
Saturated fat: 17.1 g
Carbohydrates: 52.9 g
Sugars: 27.9 g
Dietary fiber: 2 g
Protein: 9.1 g
Cholesterol: 111.5 mg
Sodium: 399.5 mg
Moldovan Bread


Ingredients:
warm water, active dry yeast, sugar, salt, flour

Directions:
In a large bowl mix the warm water, sugar, the yeast, and a cup of flour. Mix it with a spoon until smooth. Let stand for about 15 minutes - you should start to see the yeast begin to work.
Mix in the oil and the salt. Start adding the rest of the flour, mixing until it is incorporated and the dough comes together.
Turn out onto a floured surface (I usually use an oiled surface for kneading] and knead until you have a smooth dough, about 10 minutes.
Place in a greased bowl, cover and let stand in a warm place until the dough is doubled.
Turn out of bowl onto floured surface. Deflate the dough by kneading gently and let rest 15 minutes.
Divide dough into six pieces and shape each piece into a rope. Braid three pieces into a loaf; repeat with remaining pieces.
Place each braid into a greased loaf pan, cover and let rise until nearly doubled.
Preheat oven to 400 deg F (200 deg C]
Bake until golden brown, about 20 minutes.
Turn out of pans and brush with a little oil.
Chinese Chicken and Cucumber Salad


Ingredients:
chicken breasts, cucumbers, soy sauce, vinegar, sugar, garlic, scallions

Directions:
Cook chicken in boiling water, cook over medium heat for 15 minutes.
Take out, let cool, and shred (or tear by hand].
Peel cucumbers into strips, skin and all, and put the strips in a large bowl.
Put chicken shreds on cucumber, mix the sauce and pour on top.
Sprinkle scallions on top of salad.
Sauteed Chicken With Asparagus and Mushrooms


Ingredients:
olive oil, chicken thighs, button mushroom, asparagus, rice

Directions:
In a large skillet, heat oil over medium-high. Season chicken with salt and pepper. Cook in two batches, turning occasionally, until browned and opaque throughout, 6 to 8 minutes; transfer to a plate.
To skillet, add mushrooms, asparagus, and 1 cup water; season with salt and pepper. Cook, tossing once and scraping up browned bits, until vegetables are crisp-tender, 4 to 6 minutes. Add chicken; cook, tossing, until warmed through, about 2 minutes. Serve on top of noodles or rice, if desired.
Busy Day Supper in a Crock Pot


Ingredients:
"stewing beef"

Directions:
Place meat into the crock pot.
Empty the two soups on top (do not stir, let soup stay where it lands].
Empty package of onion soup mix on top of everything.
Put lid on crock pot.
Turn crock pot on medium low heat. Aprox. 7 hours.
Remove lid and stir.
Serve over cooked egg noodles.
Great with a fresh loaf of Bread.
German Shrimp Salad over Greens


Ingredients:
shrimp, light mayonnaise, ketchup, brandy, cracked pepper, fresh dill, white mushrooms, red radishes, hard-boiled egg

Directions:
Put shrimp into boiling water for 2 minutes, or just until they turn pink. Drain and place in an ice bath.
Mix mayonnaise, ketchip & brandy. Season with salt & pepper.
Drain shrimp well and mix with dill, mushrooms, radishes and egg.
Fold mayonnaise mixture into shrimp mixture.
Place salad greens on a large serving platter and arrange shrimp mixture on top.
Serve immediately, with a good baguette.
Chilled Gold


Ingredients:
Baileys Irish Cream, coffee, chocolate

Directions:
Put ice in a cocktail shaker and add Irish cream, Goldschlager, and coffee., Shake well then strain into a martini glass., top with dallop of whipped cream, and shaved chocolate.
Bourbon Sweet Potato Fluff


Ingredients:
sweet potatoes, butter, eggs, crushed pineapple, light brown sugar, Bourbon, butter, brown sugar, pecans

Directions:
Put sweet potatoes, butter, eggs, pineapple, condensed milk, brown sugar and bourbon into bowl.  Beat with mixer.  The more you beat the fluffier.  Pour into buttered casserole.
Topping:  Mix and sprinkle on top of casserole.  Bake at 350 degrees for 30 minutes.
Simply Parmesan Chicken
Category: main-dish
By Jenny

This is a favorite around our house; it's quick, easy and tastes great! This is a recipe that I came up with; measurements can be varied depending on your taste, i.e. if you want more cheese add more cheese, if you want less use less, you really can't hurt it. And you really can't mess it up as long as you use this recipe as a foundation.

Ingredients:
½ cup dried bread crumbs
½ cup grated Parmesan cheese
2 teaspoons Italian seasoning
1  egg, beaten
5  skinless, boneless chicken breasts

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken in a 9x13 inch baking dish. Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning over chicken 5 minutes before removing from oven.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 5 servings

Calories: 223.6
Fat: 6.7 g
Saturated fat: 2.6 g
Carbohydrates: 8.6 g
Sugars: 0.8 g
Dietary fiber: 0.7 g
Protein: 30.3 g
Cholesterol: 111.4 mg
Sodium: 273.9 mg
Cookout Caramel S'mores


Ingredients:
marshmallows, low-fat graham crackers

Directions:
Using a long-handled fork, toast marshmallows 6 inches from medium-hot heat until golden brown, turning occasionally.
Drizzle chocolate syrup over four graham crackers; top each with two toasted marshmallows. Drizzle with caramel topping. Cover with remaining graham crackers.
Another Honey Pecan Chicken


Ingredients:
boneless skinless chicken breasts, Stove Top stuffing mix, hot water, butter, pecan pieces, honey, bacon

Directions:
Stir the contents of the vegetable seasoning packet, butter and water in a bowl to melt the butter.
Add the 1/2 cup orange juice, stuffing crumbs and pecan pieces.
Stir just to moisten.
Mix honey and the 2 tablespoons orange juice.
Arrange chicken in a single layer in a 9 x 13 inch bake dish.
Spoon 1/2 of the honey mixture over the chicken.
Press 1/2 cup stuffing on each chicken breast.
Wrap 1 slice of bacon around each one.
Spoon remaining honey mixture over the bacon.
Bake 40 minutes at 375 degrees or until cooked through.
Fantastic Fish Pie


Ingredients:
potatoes, eggs, fresh spinach, onion, carrot, extra virgin olive oil, cheddar cheese, English mustard, flat leaf parsley, cod fish fillets, nutmeg

Directions:
Preheat the oven to 230°C/450°F/gas 8.
Put the potatoes into salted boiling water and bring back to the boil for 2 minutes.
Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked.
At the same time steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away.
Then drain the potatoes in the colander.
Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, than add the double cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley.
Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce.
The cooked potatoes should be drained and mashed - add a bit of olive oil, salt, pepper and a touch of nutmeg if you like. Spread on top of the fish. Don't bother piping it to make it look pretty - it's a homely hearty thing.
Place in the oven for about 25-30 minutes until the potatoes are golden.
Carrot and Parsnip Soup


Ingredients:
olive oil, fresh ginger, garlic cloves, ground cumin, carrots, parsnips, sour cream

Directions:
Cook onion,ginger,garlic and cumin in oil for 3 minutes., Add carrots and parsnips and cook for 3 minutes., Reduce heat and stir in stock., Cover and simmer for 30 minutes until vegies are soft., Blend soup till smooth - take care if it is hot., Season to taste., serve topped with sour cream and coriander.
Blueberry-Lemon Breakfast Biscuits
Category: bread
By Yoly

With only 4 ingredients, these biscuits are so tasty that you could serve them for dessert.

Ingredients:
1 (10 ounce) can refrigerated buttermilk biscuit dough (such as Pillsbury®)
1 cup blueberries
½ cup powdered sugar
1 tablespoon lemon juice
½ teaspoon lemon zest

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper. Remove biscuits from the can and split in half crosswise, for a total of 10 biscuits. Place 5 biscuits on the prepared cookie sheet; divide blueberries over the tops. Cover blueberries with the remaining biscuits. Bake in the preheated oven until golden brown, 18 to 22 minutes. Let cool for 5 minutes. Combine powdered sugar, lemon juice, and zest in a small bowl. Brush biscuits tops with 1/2 of the glaze. Let sit until glaze has set, about 5 minutes. Repeat with remaining glaze.

Prep time: 5 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 5 biscuits

Calories: 246.5
Fat: 7.7 g
Saturated fat: 2 g
Carbohydrates: 41.2 g
Sugars: 19.4 g
Dietary fiber: 1.1 g
Protein: 4 g
Cholesterol: 0.6 mg
Sodium: 559.9 mg
Chocolate Coconut Pots De Creme


Ingredients:
coconut milk, dark chocolate, vanilla essence, cinnamon, nutmeg

Directions:
- Break the chocolate up into pieces, put it into a food processor along with the agave nectar, vanilla, nutmeg and cinnamon – don’t process it yet! Just wait….
- Bring the coconut milk up to a simmer on the stove, and then pour it over the ingredients in the food processor.
- Blend everything together until smooth and creamy, pour into ramekins or coffee cups if that is all you have, and chill for about 5 hours until firm and creamy.
* I am the world’s foremost hater of all things coconut, but coconut milk is really growing on me. It is light and fragrant and not at all coconuty.  Believe me, in this dessert you can’t even taste it!
Vegetable Cawl With Herbed Potato Quenelles


Ingredients:
celery ribs, carrots, onions, bay leaves, parsley stems, dried marjoram, dried oregano, water, potatoes, potato flour, fresh parsley leaves, olive oil, salt

Directions:
Boil potatoes, celery, carrots, onions, bay leaves, parsley stems, dried marjoram, and dried oregano for 20 minutes or until potatoes are fork tender.
Turn off the heat and take the potatoes out.
In a bowl, mash the potatoes. Add potato flour, olive oil, parsley, chives, and salt. Mix to a smooth dough.
Form the quenelles by rolling 25 grams/1 ounce of dough using two spoons.
Bring the soup back to a boil. Drop the shaped quenelles and simmer for 5 minutes.
Season with salt and pepper as needed.
Brownie Mix in a Jar


Ingredients:
all-purpose flour, baking powder, salt, white sugar, walnuts, butter, butter, eggs, eggs

Directions:
Mix together flour, baking powder, and salt in a quart jar.
Layer remaining ingredients in the order listed.
Press each layer firmly in place before adding the next layer.
Baking Instructions:
1 jar Brownie Mix in a Jar.
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius].
Grease and flour a 9x13inch baking pan.
Empty jar of brownie mix into a large mixing bowl, and stir to blend.
Mix in  melted butter and eggs.
Mix thoroughly.
Spread batter evenly into prepared baking pan.
Bake for 25 to 30 minutes in preheated oven.
Cool completely in pan before cutting into 2 inch squares.
Won Ton Wrapped Chicken With Apricot Dipping Sauce


Ingredients:
brown sugar, salt, garlic cloves, dry sherry, cornstarch, soy sauce, boneless skinless chicken breast, wonton wrappers, yellow mustard

Directions:
For the chicken:  In a small bowl combine the brown sugar, salt, garlic, sherry, cornstarch, vegetable oil, and soy sauce. Mix the chicken squares with the marinade; cover and refrigerate for 8 hours or overnight.
For the wrappers:  Lay the won ton wrappers in a single layer. Place 1 square of the marinated chicken in the center of the won ton wrapper. Dab a small amount of marinade on each of the corners. Fold the won ton over the chicken by bringing each of the corners to the center of the square, overlapping slightly, like a squared envelope.
Heat the peanut oil in a large skillet until hot. Cook the won ton wrapped chicken for about 2 minutes per side, turning once.
For the sauce:  In a small bowl, blend the apricot preserves, mustard and teriyaki sauce. Serve 4 won tons on each plate with the dipping sauce in the center.
Wicklewood's Gluten Free Sweet Sticky Barbecue Ribs


Ingredients:
honey, brown sugar, Worcestershire sauce, soy sauce, tamari, tomato ketchup, red wine, cider vinegar, garlic cloves, fresh ginger, English mustard powder, orange, juice of, Tabasco sauce

Directions:
Preheat the oven 200c., In a bowl, mix all the ingredients, except the ribs, together., When completely mixed, add the ribs and coat well., Lay the ribs on a foil lined roasting tin and pour over any remaining sauce., Roast for approximately 1 hour, turning occasionally., When browned and sticky, remove from the oven and allow to rest for 10 minutes., Serve warm.
Ribbons of Zucchini Mediterranean Salad


Ingredients:
zucchini, fresh basil, fresh cilantro, red bell pepper, yellow bell pepper, red onion, frozen tiny peas, tomatoes, kalamata olive, feta cheese, pine nuts, fresh ground black pepper

Directions:
Place zucchini, herbs, peppers, onions, and 1/4 cup dressing in a medium size bowl. Gently mix (I do this with my hands] to coat all vegetables with dressing. Refrigerate until ready to serve - this step can be done several hours ahead.
Just before serving time, remove zucchini/veggie combination from refrigerator and transfer to serving platter or bowl. Sprinkle with peas, tomatoes and olives and drizzle with more dressing, to taste. Finish salad off by sprinkling with the Feta and pine nuts, if desired. Serve slightly cool or at room temperature.
If serving as a dinner salad - Just before serving, slice chicken sausage into 1/4 inch slices, slice slightly on the diagonal. Heat a medium saute pan over medium high heat, add 2 teaspoons olive oil and swirl pan to coat bottom completely. Add sliced sausage and cook 1-2 minutes or until golden, then flip and repeat on other side. Remove from heat and add to salad.
Serves 6-8 as a side salad or 4 as a dinner salad.
Notes:
*To slice zucchini, first make sure your vegetable peeler is fairly sharp - the first time I tried this it was a pain (and a mess]! I realized that my vegetable peeler was quite old and dull. I purchased a new one and the slicing was a breeze; cut stem and base ends off of zucchini and place on a flat surface. Slice a thin strip off of one long edge and turn zucchini over so cut surface is now on the bottom. This gives you a flat surface so the zucchini won't roll. Using a vegetable peeler, cut thin strips or ribbons of zucchini. Slice 3 or 4 strips on the first side, then rotate back to other side and continue slicing until you get to the seedy middle and what's left is too thin to slice anymore. Discard the core.
**If you haven't tried chicken sausage you're missing out on a wonderful secret. Chicken sausages come in all kinds of flavor combinations, you need to try a few and find your favorites. There are several things I love about these sausages - they are low fat, most of the time between 3-5 grams of saturated fat and 110-160 calories per sausage. They usually have a ton of protein, anywhere from 12-18 grams! That means they keep you satiated for a long time! They are also just plain delicious and can be grilled, sautéed, used in pizzas, panninis, sandwiches, quiches, etc. etc. I always have some of these in my freezer. Currently, my favorite is the Three Cheese variety from Sam's Club (15 gm. of protein with only 130 calories].
Chicken Parmesan Casserole
Category: world-cuisine
By morgens_aunt

I came up with this easy casserole idea instead of making homemade Chicken Parmesan. Enjoy!

Ingredients:
2 cups rotini pasta
1 (12 ounce) can chicken chunks, drained
1 cup shredded mozzarella cheese
2 cups marinara sauce
½ cup seasoned bread crumbs

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Stir together the rotini, chicken, and mozzarella cheese in a large casserole dish. Pour the marinara sauce over the pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil. Bake in the preheated oven until the cheese is entirely melted, about 35 minutes.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 6 servings

Calories: 358.7
Fat: 11 g
Saturated fat: 3.7 g
Carbohydrates: 39.4 g
Sugars: 5.9 g
Dietary fiber: 2.7 g
Protein: 23.8 g
Cholesterol: 47.3 mg
Sodium: 891.1 mg
Refried Bean Dip


Ingredients:
cream cheese, salsa, mozzarella-cheddar blend cheese

Directions:
Flatten softened cream cheese in bottom of a pie plate or shallow dish.
Spread the re-fried beans over top.
Cover with salsa.
Cover this with the cheese blend.
Bake 350* for 10 minutes.
You can actually use as much Salsa as you want, I found using the hot salsa made this sort of bitter.