xiaoxl/recipe_data huggingface dataset:
Oven-Baked Nachos


Ingredients:
olive oil, chicken breasts, onions, green bell pepper, red bell peppers, garlic cloves, salt, black pepper, flour tortillas

Directions:
Preheat oven to 350°F.
Place diet cola in a saucepan over medium-high heat and reduce in half. Reserve for later.
Heat olive oil in a large sauté pan over medium-high heat and sauté chicken until light golden on all sides, about 7-10 minutes. Remove chicken and reserve.
In same pan, add onions and peppers and sauté for 5 minutes, add garlic. Continue to cook until onions are translucent.
Add chicken and diet cola reduction, add salt and pepper, toss well and remove from heat. Cover to keep warm while preparing tortillas.
Place tortilla wedges on non-stick cookie sheets and spray with cooking spray.
Bake at  350°F until tortillas are crispy and lightly golden, about 12 minutes. Cool slightly.
Top with chicken, onions and peppers.
Asian Turkey Burgers


Ingredients:
ground turkey, egg, water chestnut, cayenne pepper sauce, fresh ginger, ground ginger, lettuce

Directions:
In a large bowl combine the ground turkey, one cup french fried onions, egg, water chestnuts, bread crumbs, stir-fry sauce, Franks RedHot sauce and the ginger. Shape meat mixture into four patties.
Broil patties six inches away from the heat source or grill over medium coals. Cook for 10 minutes or until burgers are no longer pink in the middle, turning only once.
Serve on buns and top with the remaining onions and lettuce.
Melon Ball Martini


Ingredients:
"citrus-infused vodka"

Directions:
Fill a shaker halfway with ice.
Add in vodka, Midori, and orange juice.
Shake mixture vigorously for 5-10 seconds.
Strain mixture into a chilled cocktail glass; garnish half an orange slice.
Easy Chicken Fajita Marinade
Category: side-dish
By jmcdaneld

This is a simple fajita marinade that has been bounced around in my family for at least 15 years. It's simple, tasty, easily altered for a twist on the taste, and can be easily prepared in under 15 minutes. Serve with other fajita elements and enjoy! Some ideas: sauteed green bell pepper with white or yellow onions, jalapeno slaw, homemade salsa (tomato or mango), etc.

Ingredients:
½ cup vegetable oil
2 tablespoons chili powder
2 tablespoons lime juice
2 tablespoons honey
2 tablespoons garlic powder
½ teaspoon paprika
½ teaspoon ground black pepper
3 pounds skinless, boneless chicken breasts, cut into strips

Directions:
Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade. Place chicken strips into a large resealable plastic bag; pour marinade over chicken. Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate 4 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken strips from marinade; discard used marinade. Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C), about 10 minutes per side.

Prep time: 15 mins
Cook time: 20 mins
Total time: 4 hrs 35 mins
Yields: 10 servings

Calories: 259.8
Fat: 14.1 g
Saturated fat: 2.3 g
Carbohydrates: 5.9 g
Sugars: 4 g
Dietary fiber: 0.8 g
Protein: 27 g
Cholesterol: 70.3 mg
Sodium: 74.3 mg
Prefect Banana Muffin


Ingredients:
milk, egg, bananas, flour, baking powder, sugar, butter

Directions:
mix mashed banana with the sugar and egg.
then add the melted butter.
and then in a different bowl mix the flour  and baking powder,.
mix the wet and dry ingredients together until no flour is seen ( make sure there are no air bubbles ].
then place in oven for 20 minutes on 370  in cupcake baking pan.
Bedouin Fresh Date Sweet (Rangina) (Gluten Free)


Ingredients:
dates, butter, all-purpose flour, cardamom

Directions:
Remove pits from the dates and arrange on small plate.
Melt the butter in a saucepan and stir in the flour.
Cook over medium heat stirring constantly, until the flour turns a light- medium golden brown.
Remove from heat and stir in the cardamom.
Allow to cool slightly, stirring occasionally.
While still pretty warm pour over the dates and allow to cool to room temperature before serving.
Serve with coffee, or tea if preferred.
Enjoy!
Raw Vegan Kale Chips


Ingredients:
kale, raw cashews, water, fresh lemon juice, nutritional yeast, bulb of garlic, sea salt

Directions:
Rip the kale from off the stalks (discard the stalks], wash and place in a colander to drain. You want a little bit of water left on the kale.
Transfer to a large bowl.
Place all the ingredients except the kale and the granulated garlic in a food processor until smooth, thick and creamy. You want something like the consistency of hummus. You might need to add a little bit more water.
Take small handfuls of the cashew cheese and massage into the kale. I use kitchen gloves for this. Repeat this until all of the mixture has been added and the kale is evenly coated with no large clumps of “cheese”.
Toss through the granulated garlic so that it is evenly distributed.
Place the kale evenly on dehydrator sheets and dehydrate for about 8 hours until crisp.
If you don’t have a dehydrator you can place them on baking sheets in the oven on the lowest setting for about 10-12 hours.
Olive Marinate


Ingredients:
green olives, black olives, olive oil, red wine vinegar, garlic, herbs, fresh herb

Directions:
Mix all ingredients together in a large bowl. Chill in the refrigerator for a few hours to let the flavors mingle.
Serve chilled or at room temperature as an appetizer or accompaniment to cocktails.
Variations.
French (Olives marinées]: use black niçoise olives, thyme and a little lavender.
Greek: use black Kalamata olives and dried oregano and thyme.
Italian (Olive marinata]: use chopped rosemary, thyme and peppercorns.
North African (Mslalla]: use oil-cured black olives and substitute lemon juice for the red wine vinegar. Stir in cumin seeds, coriander seeds, lemon and orange zest and crushed red pepper.
Spanish (Aceitunas aliñadas]: use paprika, cumin seeds and peppercorns.
Here is a list of the most popular herbs and seasonings mixed with marinated olives. Mix and match to suit your own taste:Bay leaves,Cardamom seed,Cracked black pepper,Crushed red pepper,Cumin seed,Fennel seed,Lavender,Lemon, lime or orange zest,Oregano,Paprika,Rosemary,Sun-dried tomatoes,Thyme.
Creole Red Snapper


Ingredients:
red snapper fillets, butter, garlic clove, Worcestershire sauce, salt, fresh ground black pepper, fresh parsley, fresh chives, parmesan cheese

Directions:
Place snapper fillets in a baking dish which has been sprayed with a butter-flavored baking spray.
In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook on low for 2 minutes, just to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs in the remaining butter mixture; sprinkle over the fillets. Bake at 400° for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent.
Serves 2.
Pizza Egg Bites


Ingredients:
yellow onion, mushrooms, garlic cloves, butter, fresh basil, oregano, black pepper, eggs, tomatoes

Directions:
Preheat oven to 350°F.
Saute onions in butter till golden.
Add mushrooms and garlic and saute 1 minute more. Set aside to cool.
Mix all ingredients together. Be sure veggie mixture has cooled slightly before adding to egg mixture.
Spoon (I use a small ice cream scoop] into a lightly greased mini muffin tin.
Bake for 30 minutes or until centers are firm. Makes 24.
Frozen Banana Smoothie


Ingredients:
banana, milk, vanilla, Splenda sugar substitute, sugar, nutmeg, spiced rum

Directions:
Put all ingredients into the blender., Process on medium-high speed until smooth., Top with whipped cream and an additional dash of nutmeg if desired.
Easiest 8 Can Soup


Ingredients:
green beans, corn, potatoes, diced tomatoes

Directions:
"pour all cans into 1 pot. Dont drain."
Sun-Dried Tomato Risotto


Ingredients:
water, olive oil, garlic cloves, arborio rice, sun-dried tomato packed in oil, salt, white pepper, basil leaves, fresh parsley, parmesan cheese

Directions:
Dilute broth with water and set aside.
Heat olive oil in a large saucepan over medium heat.  Add garlic and onion and saute for 5 minutes or until translucent.
Add risotto and saute with mixture for 2 minutes, until rice is crackling and slightly brown.
Add 1 cup of broth liquid, salt and pepper.  Stir constantly until all liquid is absorbed by the rice.
Add basil, parsley, and sun dried tomatoes.
Continue adding broth 1 cup at a time, until all liquid is absorbed, stirring constantly.
Risotto will be tender and slightly creamy when done.
Stir in freshly grated parmesan and serve.
Raspberry Coconut Bars


Ingredients:
butter, sugar, vanilla extract, salt, eggs, cream cheese, lemon juice, sweetened flaked coconut

Directions:
HEAT oven to 350°F Beat butter, sugar, vanilla and salt in large bowl with electric mixer on medium speed until fluffy. Beat in 2 eggs, one at a time, until blended. Gradually beat in 2 cups flour until blended.
SPREAD evenly in 13 x 9-inch baking pan. Spoon jam over crust, spreading evenly.
BEAT sweetened condensed milk, cream cheese, lemon juice and remaining 1 egg and 2 tablespoons flour in medium bowl with electric mixer on medium speed until smooth. Stir in 1 1/2 cups coconut. Spoon evenly over jam layer. Sprinkle with remaining 1 cup coconut. Cover with foil. Bake 30 minutes. Uncover and bake an additional 15 to 20 minutes or until edges are golden brown and bottom crust is completely baked. Cool completely in pan on wire rack.
Chicken Sweet Drum


Ingredients:
chicken wings, curry paste, parsley, yogurt, honey, black pepper, chicken bouillon powder, yogurt, honey, parsley, potatoes, parsley

Directions:
The first chicken wing made â‹â‹like drumstick, then seasoned with all the material. set aside.
Second, the already spiced chicken drumstick, fried in deep fryer and drain.
Third for the sweetness of the sauce, mix all the sauce ingredients stirring.
four chicken drums arranged on the plate, kept washed down with sweet sauce. added beside mashed potatoes and garnish with the potato slices and parsley.
Serve while hot, good luck.
Hawaiian Chicken


Ingredients:
chicken breasts, onion, celery, thyme, salt, pepper, pineapple, cornstarch, soy sauce, vinegar, brown sugar, green pepper, cashew nuts, raw rice

Directions:
Combine chicken with onion, celery, thyme, salt and pepper, cover with water and simmer until tender.
Remove from heat letting chicken cool in the liquid.
Skin and bone chicken.
Cut into bite size pieces and put in a 2 quart greased baking dish.
In a saucepan combine liquid from the canned pineapple, pineapple juice, cornstarch, soy sauce, vinegar and sugar and cook until clear.
Add green pepper, pineapple chunks, and nuts and simmer 5 minutes.
Pour sauce over chicken and bake at 325 degrees for 30 minutes.
Serve over hot rice.
Chinese Tofu and Shrimp Stir-Fry


Ingredients:
shrimp, coarse salt, tapioca starch, granulated sugar, white pepper, firm tofu, light soy sauce, rice wine, garlic, tapioca starch, scallions, ginger, cooked rice

Directions:
PREPARATION.
Remove the shells from the shrimp and devein by cutting a slit along the back of the shrimp (removing the vein], place the shrimp in a bowl, add 2 teaspoons of salt, mix and then rinse under cold water, add another 2 teaspoons of salt, mix and rinse under cold water, pat dry with paper towels and set aside.
Add to shrimp bowl the following seasonings-1 teaspoon salt, 1 egg white, 1 tablespoon tapioca starch, 1/2 teaspoon sugar, 2 teaspoons sesame oil and a dash of white pepper, cover and refrigerate for 1 hour (or longer, when you  are ready to cook].
Cut up the tofu into small pieces about 1 to 1 ½ inch by ½ to 1 inch size (approximately] set aside.
Wash and clean the scallions and cut at an angle into 1/2 inch pieces, set aside.
In a cup with the stock, add the following seasonings:  soy sauce, rice wine, bean sauce, garlic, chili paste, pepper flakes, ½ teaspoon sugar, 1 tablespoon tapioca starch, mix and set aside.
.
COOKING DIRECTIONS.
In a Teflon pan (or wok] add 2 tablespoons peanut oil and bring to medium heat and then add the cut up tofu, shake pan a little and with a spatula separate the pieces. Cook for 5 minutes and then turn the pieces, cook another 5 minutes, toss as needed and cook until the pieces are a golden brown in color, drain and set aside.
Next add 2 tablespoons of oil to a clean Teflon pan (or wok] and when medium hot add the ginger, cook for 30 seconds and then add the seasoned shrimp,  stir-fry until the shrimps start to turn pink (important to made sure that you do not overcook the shrimp].
Add back the tofu and gently toss (try not to break up the tofu] and cook for another minute or two.
Next re-stir the stock mixture and pour into the pan, stir-fry for another minute and again try not to break up the tofu, add 2 teaspoons sesame oil, add the cut up spring scallions, toss to coat all.
In a big plate add the yellow or white rice around the side (to form well] and in the center add the shrimp and tofu combination.
Enjoy this Asian dish.
.
NOTE:.
The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic] is a great ingredient for this somewhat spicy dish or use other types of sauce found on Asian food store shelves.
Miso and Soy Chilean Sea Bass
Category: world-cuisine
By Swest

This Sea Bass will melt in your mouth!  Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life.  This recipe is as close as I can get to tasting like the restaurants.  They served it with bok choy and sticky rice on the side.

Ingredients:
⅓ cup sake
⅓ cup mirin (Japanese sweet rice wine)
3 tablespoons soy sauce
¼ cup packed brown sugar
⅓ cup miso paste
4 (4 ounce) fillets fresh sea bass, about 1 inch thick
2 tablespoons chopped green onion

Directions:
Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar. Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes.  Sprinkle with chopped green onions to serve.

Prep time: 10 mins
Cook time: 7 mins
Total time: 3 hrs 17 mins
Yields: 4 fillets

Calories: 286.9
Fat: 3.7 g
Saturated fat: 0.8 g
Carbohydrates: 27.9 g
Sugars: 22.3 g
Dietary fiber: 1.4 g
Protein: 24.7 g
Cholesterol: 47.2 mg
Sodium: 1612.5 mg
Old Time Sugar Cookies (Aka Grease Cookies)


Ingredients:
butter, sugar, powdered sugar, vanilla, eggs, flour, salt, baking soda, cream of tartar

Directions:
Preheat oven to 375., Cream together eggs, butter, both sugars, crisco, and vanilla., In separate bowl mix dry ingredients and slowly add to the wet., Spoon on to cookie sheets., You can roll each dough ball in sugar or icing them later if desired., Bake at 375 for 12-15 minutes.
Parmesan Salisbury Steak Skillet


Ingredients:
parmesan cheese, onion, milk, salt, pepper

Directions:
In medium bowl, mix all ingredients except oil and vegetbales.
Shape into 4 oval patties, 1/2 in thick.
In 12 inches non-stick skille, heat oil over medium heat.
Cook patties in oil for 3-4 minutes or until browned, turning once.
Cover; reduce heat to low.
Cook 10 minute then drain.
Pour vegetables and sauce chips over patties.  Cover; cook for 10 minute or until vegetables are crisp and tender, moving patties around and gently stirring vegetables once.
Loaded Egg Salad
Category: salad
By SunnyDaysNora

I created this recipe using my favorite flavors from a loaded potato salad. Delicious, flavorful, and filling, this salad is one of my favorites!

Ingredients:
8 ounces bacon
4 stalks celery, minced
½ cup mayonnaise
¼ cup minced yellow onion
1 ½ tablespoons sweet pickle relish
1 ½ tablespoons prepared yellow mustard
2 teaspoons chile-garlic sauce (such as Sriracha®)
1 ½ teaspoons dried dill weed
1 teaspoon Worcestershire sauce
1 teaspoon ground black pepper
½ teaspoon paprika
¼ teaspoon salt
12  hard boiled eggs, shells removed

Directions:
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled. Mix bacon, celery, mayonnaise, onion, relish, mustard, chile-garlic sauce, dill, Worcestershire, black pepper, paprika, and salt together in a large bowl; add eggs. Break egg whites and yolks with a potato masher into the bacon mixture. Stir broken egg pieces into the salad. Cover bowl with plastic wrap and refrigerate at least 1 hour.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 30 mins
Yields: 10 servings

Calories: 205.4
Fat: 17.2 g
Saturated fat: 4 g
Carbohydrates: 3.1 g
Sugars: 1.7 g
Dietary fiber: 0.5 g
Protein: 9.8 g
Cholesterol: 208.7 mg
Sodium: 474.3 mg
Enchiladas Santa Fe


Ingredients:
boneless chicken breasts, cream cheese, flour tortillas, red onion, tomatoes, spinach, monterey jack and cheddar cheese blend

Directions:
Dice chicken into 1/2 inch chunks.
Cook chicken with a pinch of garlic, pepper, salt and olive oil.
Spread cream cheese on tortilla and top with onion, tomatoes, fresh spinach and chicken.
Roll tortilla; add Jack and Cheddar cheeses.
Bake at 350 degrees Fahrenheit for 20 minutes or until cheese is melted.
Chef Richard Blais’ Pulled Chicken Sandwich


Ingredients:
chicken breasts, cold water, kosher salt, brown sugar, black pepper, garlic powder, prepared yellow mustard, sugar, light brown sugar, cider vinegar, chili powder, black pepper, white pepper, cayenne pepper, garlic powder, onion powder, red pepper flakes, soy sauce, butter, green cabbage, carrots, celery seed, kosher salt, black pepper, mustard, ginger juice, rice vinegar, parsley, green onions

Directions:
For brine: Heat to a simmer about 15 minutes. Cool to at least cold to touch. Pour over chicken to cover. Let the chicken brine for at least 1 hour. Wash and pat dry for smoking.
For BBQ sauce: Mix all except soy and butter. Simmer for 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes. Cool.
Grill the chicken basting with Carolina BBQ sauce, remove from heat and pull apart using forks.
For the coleslaw: Mix well and allow to rest for 10 minutes. Adjust salt and pepper to taste.
For the sandwich: Spread tzatziki on bottom whole wheat bun. Layer pulled chicken on top. Top with coleslaw.
Honey-Roasted Red Potatoes
Category: side-dish
By luv2golfandcook

Drizzled with honey, butter, and dry mustard, these quick and easy roasted red potatoes might just be your new favorite side dish.

Ingredients:
1 pound red new potatoes, quartered
¼ cup diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
salt and ground black pepper to taste
8 sprigs fresh parsley

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan. Spread potatoes in a single layer in the baking pan and top with onion. Stir together melted butter, honey, dry mustard, salt, black pepper in a bowl. Drizzle mixture over potatoes; toss to coat. Roast in the preheated oven, stirring halfway through, until tender, about 35 minutes. Garnish with parsley sprigs.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 servings

Calories: 121.8
Fat: 4.4 g
Saturated fat: 2.5 g
Carbohydrates: 19.2 g
Sugars: 4.1 g
Dietary fiber: 3 g
Protein: 2.9 g
Cholesterol: 10.2 mg
Sodium: 79 mg
Fresh Basil Pesto - Freezer Directions


Ingredients:
fresh basil leaves, garlic cloves, pine nuts, salt, olive oil, parmesan cheese

Directions:
Put the basil, garlic, pine nuts, and salt in a food processor or blender and puree until smooth.  Drizzle olive oil.  Taste and add more salt if needed.
If freezing:  line ice cube trays with plastic wrap.  Scoop pesto into trays using 1-2 tablespoons of pesto per "cube."  Freeze.  Put in ziplock after solid.  To use: Thaw and add cheese.
If using fresh: Add the cheese and process a few seconds until just incorporated.
Enough pesto for a pound of pasta and recommended it tossed with linguine, capellini or meat or cheese tortellini.
Ramp Potatoes
Category: side-dish
By cookin'mama08

In the springtime, I always look forward to making ramp potatoes. If you've never had a ramp, you are missing out! A member of the leek family, they have a taste like garlic, onion, and a little something special!

Ingredients:
5 large potatoes, peeled and sliced
2 tablespoons bacon drippings
6  ramps, thinly sliced
5 slices cooked bacon, chopped
salt and ground black pepper to taste

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until beginning to soften, about 10 minutes; drain. Heat bacon drippings in a large skillet over medium-high heat; cook and stir potatoes in the hot drippings until golden brown, about 15 minutes. Stir ramps and bacon with the potatoes; season with salt and black pepper. Continue cooking until the ramps are soft, about 5 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 504.7
Fat: 5.6 g
Saturated fat: 1.7 g
Carbohydrates: 102.6 g
Sugars: 8.8 g
Dietary fiber: 9.9 g
Protein: 14 g
Cholesterol: 12.7 mg
Sodium: 308.9 mg
Shrimp & Celery Macaroni Salad


Ingredients:
lemon juice, elbow macaroni, shrimp, hard-boiled eggs, green peppers, onion, fresh tomato, sour cream, salt, mayonnaise, pepper

Directions:
Mix together lemon juice and oil.
Combine with cooked macaroni.
Chill for several hours, stirring occasionally.
Fold in shrimp, eggs, green pepper, onion, celery, and tomato.
Blend together sour cream, salt, pepper, and mayo and then fold into macaroni mixture.
Serve in nice salad bowl or arrange on crisp salad greens.
Spaghetti With Asparagus and Ham


Ingredients:
butter, extra virgin olive oil, onion, ham, asparagus, chicken broth, heavy cream, parmesan cheese

Directions:
Melt butter in evoo in a large skillet.
Add onion and cook until just starting to brown.
Add ham and saute briefly.
Add chicken broth and bring to a simmer. Reduce the broth just a bit before adding asparagus.
Add asparagus and simmer briefly. How long depends on how well you like your veggies cooked. If you like some crunch, 2 minutes at the most.
Add half and half and return to simmer.
Add cooked spaghetti to the pan and toss all to combine.
Allow to cook briefly.
Add Parmesan and toss to combine, then serve.