xiaoxl/recipe_data huggingface dataset:
Buffalo Wings With Greek Yogurt Dip


Ingredients:
buttermilk, chicken wings, all-purpose flour, salt, paprika, cayenne pepper, butter, ground pepper, garlic powder, blue cheese

Directions:
In a sealable container (large ziplock bag, tupperware, covered dish] marinate wing segments with enough buttermilk to cover and let stand overnight. This step is optional.
In a large bowl or ziplock bag, combine flour, salt, paprika, and cayenne pepper and mix.
Take a few chicken segments at a time and shake off excess buttermilk. Coat entirely in the flour mixture and set in a sperate container. Repeat with remaining wing segments. Refrigerate coated wings for 1 hour.
In a 2-quart saucepan, heat butter and hot sauce just until butter melts. Add black pepper, garlic powder and stir with a whisk to combine. Turn heat to low and keep warm on stove top.
Deep-fry chicken, 8 - 10 pieces at a time, in 375°F oil (vegetable oil, canola oil, or peanut oil] for 13 minutes, turning once or twice.
Drain chicken on a wire cooling rack or paper towels for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
Repeat with remaining chicken.
For the dip, take at least ½ cup of yogurt and add the blue cheese and cinnamon sugar to your preference.
Moussaka


Ingredients:
eggplants, olive oil, onions, garlic clove, ground lamb, tomato paste, red wine, parmesan cheese, parsley, cinnamon, butter, flour, eggs, milk, ricotta cheese, nutmeg

Directions:
Brown eggplant slices in olive oil (or, spray with olive oil and bake@350* for 10-12 minutes].
Heat 4 tbs oil and cook onions and garlic until golden.
Add browned lamb and cook together to blend flavors.
Combine wine, tomato paste, cinnamon, parsley, salt and pepper.
Stir into meat and simmer, stirring frequently until all the liquid is absorbed.
Preheat oven to 375°F Prepare topping.
Melt butter, add flour mixing well.
Add hot milk, stirring constantly until thick and smooth.
Remove from heat, cool slightly, stir in beaten egg, nutmeg and ricotta.
Grease a casserole dish and sprinkle the bottom with bread crumbs.
Arrange alternate layers of eggplant and meat mixture, sprinkling each layer with bread crumbs and grated Parmesan.
Top with the cheese custard.
Bake 1 hour or until top is puffy and golden brown.
Cool 20-30 minutes before serving.
Serves 8.
This can be frozen uncooked.
Peaches or Pears and Custard


Ingredients:
"custard"

Directions:
Heat the custard or have it cold, however you like., Place in four separate serving bowls., Top equally with peaches and syrup.
Nutella® Pastry Christmas Tree
Category: bread
By geneviever

This spectacular pastry Christmas tree is easier to make than you might think. Just follow this step-by-step recipe! Indulgent Nutella® chocolate hazelnut spread is sandwiched between two layers of puff pasty, scored in all the right places then twisted to form tree branches. Ideal for Christmas parties and delicious washed down with some festive mulled wine.

Ingredients:
1 (17.5 ounce) package frozen puff pastry, thawed
4 tablespoons chocolate-hazelnut spread (such as Nutella®), or more to taste, at room temperature
1  egg, lightly beaten

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Roll out one puff pastry sheet into a large rectangle on a lightly floured surface and place on the prepared baking sheet. Lightly score puff pastry into the shape of a Christmas tree (triangle) with a wide base. Spread chocolate-hazelnut spread over the triangle in a thin layer with the back of a spoon. Roll out the second sheet of puff pastry to a large rectangle and place on top of the first one. Carefully trace the shape of the chocolate covered triangle underneath and cut out the Christmas tree shape and the trunk. Pull away excess pastry. Lightly score 2 lines down the middle of the triangle to form a tree trunk that is narrower at the top and gets wider towards the base. Using the trunk as a guide, cut branches into the sides of the triangle. Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go. Cut a small star out of the excess pastry; place on top of the tree. Brush the star and tree with beaten egg. Bake in the preheated oven until puffy and golden brown, 12 to 15 minutes. Cool slightly, about 5 minutes. Slide onto a serving plate, using a piece of parchment paper if needed.

Prep time: 35 mins
Cook time: 12 mins
Total time: 52 mins
Yields: 8 servings

Calories: 386.4
Fat: 26.2 g
Saturated fat: 6.3 g
Carbohydrates: 32.4 g
Sugars: 4.7 g
Dietary fiber: 0.9 g
Protein: 5.8 g
Cholesterol: 23.3 mg
Sodium: 168.8 mg
Sicilian Broccoli and Ditalini


Ingredients:
fresh broccoli, garlic clove, onion, extra virgin olive oil, bouillon cubes, fresh black pepper, parmesan cheese, water

Directions:
Place in a dutch oven or a large deep frying pan:
Chopped onion and garlic and saute in the olive oil for approximately 10 minutes but do NOT brown. (just a slightly golden color will be good].
Clean and trim broccoli and cut into 2" pieces.
Add cut broccoli to garlic and onion.
turn down flame and add 6 cups very hot water and bullion cubes, & salt & pepper.
Simmer until broccoili is still slightly crunchy and add pasta.
Add more water if needed while pasta is cooking with the broccoli as it can absorb alot of the water.
cook until pasta and broccoli are both tender and most of the water is absorbed.
turn off the heat and sprinkle a small amount of extra virgin olive oil and approximatly 1/2 cup parmegiano cheese.  Toss and serve.
You can garnish with lemon if you like.
Marshmallow Creme Frosting


Ingredients:
margarine, marshmallow cream, vanilla extract, milk, powdered sugar

Directions:
Blend margarine and marshmallow creme together till smooth., Add liquids and mix well., Blend in powdered sugar and beat till smooth and creamy., If thinner frosting is desired, simply add more milk.
Crispy Herb Baked Chicken


Ingredients:
parmesan cheese, parsley flakes, frying chicken, margarine, butter

Directions:
Heat oven to 375. Grease or line with foil and grease 15x10x1-inch baking pan or 13x9-inch pan.
Combine potato flakes, parmesan cheese, parsley flakes and garlic salt in medium bowl; stir until well mixed. Dip chicken pieces in margarine; roll in potato flake mixture to coat. Place in greased pan.
Bake at 375. for 45 to 60 minutes or until chicken is fork-tender and juices run clear.
Economical Homemade Liquid Laundry Soap


Ingredients:
water, hot water, hot water

Directions:
Fill a saucepan with 6 cups water and add grated Fels Naptha soap., Heat on low until soap is dissolved., Stir in Washing soda and borax., Stir until thickened, and remove from heat., Add 1 quart hot water to 2 gallon bucket., Add soap mixture, and mix well., Fill bucket with hot water, and mix well., Set aside for 24 hours., Don't forget to cover the bucket to keep small children and pets out., Mixture will thicken and gel., Use 1/2 cup of mixture per load., If clothes are heavily soiled, use 1 cup of the mixture per load.
Broccoli and Cheese Calzone


Ingredients:
part-skim ricotta cheese, part-skim mozzarella cheese, broccoli florets, parmesan cheese

Directions:
In a medium bowl, combine ricotta, mozzarella and broccoli. Mix well. Season with salt and black pepper.
Roll dough out to a 12-inch circle. Spread cheese filling over 1 side of circle, to within 1-inch of the edge. Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal.
Preheat oven to 400 degrees F.
Transfer calzone to a large baking sheet sprinkle the top with cheese. Bake 15 minutes, until puffed up golden brown. Let stand 5 minutes before slicing.
Brick Oven Pizza Dough


Ingredients:
active dry yeast, warm water, cold water, salt, bread flour

Directions:
Sprinkle yeast over the 1/4 cup of warm water (110-115 degrees F].  While the yeast rests for 5 minutes, put the flour and salt in a large bowl.
Mix yeast mixture and 1 cup cold water with the flour and salt and mix with a wooden spoon until well combined. Empty contents onto a flat surface and kneed for 5 minutes or until the dough ball is slightly tacky and elastic.
Divide dough into two and put in two oiled bowls.  (I use cooking spray.].
Let rise for 90 minutes.  I place both bowls in the microwave with a third bowl of steaming hot tap water and close the door to create a warm/moist place for it to rise. (Don't cook it!].
Once risen, take each dough ball, fold it over itself a couple times and reform into a ball.  You should feel and hear air bubbles popping as you form it.  Put them back in their bowls, cover with plastic wrap, and put in the fridge until they are needed.  It's best if it sits for up to a day, but a few hours will do.  If in a pinch, you could use it right away.
Remove dough from fridge and let it come to room temperature.  Preheat oven to 550 degrees F.  Let the oven stay at that temperature for 10 minutes to let your stone reach the same temperature.
Form the dough on a lightly floured surface and transfer to a lightly floured wooden peel.  Give quick shakes to the peel to make sure the dough doesn't stick.  Add toppings (sauce, cheese, whatever, try to go lightly] and cook on the stone for 6 minutes.  Let stand 5 minutes before cutting.
Spaghetti a la Philly
Category: trusted-brands-recipes-and-tips
By Philadelphia

Your favorite spaghetti sauce gets a delicious make over when combined with cream cheese and cooked ground beef. It's mixed with hot cooked spaghetti for an easy supper.

Ingredients:
1 pound lean ground beef
1 (24 ounce) jar spaghetti sauce
4 ounces PHILADELPHIA Cream Cheese, cubed
8 ounces spaghetti, cooked and drained
2 tablespoons KRAFT Grated Parmesan Cheese

Directions:
COOK spaghetti as directed on package. MEANWHILE, brown meat in large skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently. DRAIN spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.

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

Calories: 661.5
Fat: 30.1 g
Saturated fat: 12.6 g
Carbohydrates: 64.6 g
Sugars: 14.9 g
Dietary fiber: 6.7 g
Protein: 32.5 g
Cholesterol: 106.6 mg
Sodium: 919 mg
Fruit Pizza
Category: desserts
By Lois

This tasty sugar cookie crust topped with a creamy spread is the base for the sliced fruit toppings of your choice. Try kiwi and mango slices arranged with different colored grapes!

Ingredients:
1 (18 ounce) package refrigerated sugar cookie dough
1 (7 ounce) jar marshmallow creme
1 (8 ounce) package cream cheese, softened

Directions:
Preheat oven to 350 degrees F (175 degrees C). On an ungreased medium baking sheet, smooth the refrigerated sugar cookie dough into a single layer approximately 1/4 inch thick. Bake in the preheated oven 10 minutes, or until edges are lightly browned and center is no longer doughy. In a medium bowl, blend the marshmallow creme and cream cheese. Spread the mixture over the baked crust. Chill in the refrigerator until serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 fruit pizza

Calories: 234.6
Fat: 12.8 g
Saturated fat: 5.3 g
Carbohydrates: 28 g
Sugars: 13.6 g
Protein: 2.3 g
Cholesterol: 18.8 mg
Sodium: 163.7 mg
Cranberry-Almond Chicken Salad Sandwich


Ingredients:
water, dried cranberries, Miracle Whip light, celery rib, onion, salt, pepper, lettuce leaf

Directions:
You can toast your own almonds either in a frying pan or in the oven.  Be careful to watch them, though, because they will burn quickly.
In a medium bowl, gently combine chicken breast, toasted almonds, dried cranberries, Miracle Whip Light, celery, onion, salt, and pepper until all is well coated.
Place one-fourth of the mixture on each of four slices of bread.  Top with a lettuce leaf and another slice of bread.  Enjoy!
Chef John's Beef Goulash
Category: soups-stews-and-chili
By Chef John

This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream.

Ingredients:
2 ½ pounds boneless beef chuck roast, cut into 2-inch cubes
salt and ground black pepper to taste
2 tablespoons vegetable oil
2  onions, chopped
2 teaspoons olive oil
½ teaspoon salt
2 tablespoons Hungarian paprika
2 teaspoons caraway seeds, crushed
1 teaspoon freshly ground black pepper
1 teaspoon dried marjoram
½ teaspoon ground thyme
½ teaspoon cayenne pepper
4 cups chicken broth, divided
¼ cup tomato paste
3 cloves garlic, crushed
2 tablespoons balsamic vinegar
1 teaspoon white sugar
½ teaspoon salt, or to taste
1  bay leaf

Directions:
Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet. Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef. Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture. Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.

Prep time: 30 mins
Cook time: 2 hrs
Total time: 2 hrs 30 mins
Yields: 4 servings

Calories: 573.3
Fat: 41.2 g
Saturated fat: 13.9 g
Carbohydrates: 13.4 g
Sugars: 7.5 g
Dietary fiber: 2.4 g
Protein: 36 g
Cholesterol: 134 mg
Sodium: 1756.6 mg
My Mom's Meatballs


Ingredients:
eggs, parsley, garlic powder, olive oil

Directions:
Break up the chuck in a large bowl.
Add the beaten egg and mix together.
Add the remaining ingredients and combine together.
Using an ice cream scoop -- make meatball.
Roll in bread crumbs (optional].
Fry in olive oil till browned on the outside then drop into the sauce (Recipe #97268] to finish the cooking.
Or, form into balls and drop into sauce to cook thoroughly.
Pea Soup (From Canned Peas) Warm or Chilled


Ingredients:
sweet onion, garlic clove, olive oil, peas, chicken broth, lemon juice, fresh dill, salt, pepper, plain yogurt

Directions:
1.  In a large saucepan, saute' onion and garlic in oil until tender. Remove from heat.
2.  Stir in peas, broth, lemon juice, dill, salt and pepper.
3.  Place half of the mixture at a time in a blender; cover and process until pureed.
At this point, return to saucepan and heat thoroughly.
* If serving cold, add all the pureed mixture to the blender and add the yogurt; puree until smooth. Cover and refrigerate for at least 1 hour.
Strawberry, Ginger and Mint Sekanjabin
Category: world-cuisine
By The Magpie

This syrup is based on an ancient Persian recipe, and it keeps virtually indefinitely without any special care.  Excellent for camping, and truly refreshing on a hot, hot day!  And there's no waste, you use every part of every ingredient in this stuff.  After straining, remove the lemon peels and ginger and toss in a bag of sugar for a candied treat!

Ingredients:
4 cups white sugar
2 cups water
12 ounces fresh or frozen strawberries, chopped
1 cup chopped fresh mint
½ cup sliced fresh ginger
2  lemons, peeled and juiced
1 cup white balsamic vinegar (not distilled vinegar)

Directions:
Bring the sugar and water to a boil over high heat.  Boil until the sugar has dissolved, then stir in the strawberries, mint, ginger, lemon peels, and lemon juice.  Return to a boil, then reduce heat to medium and simmer for 20 minutes.  Remove from heat, and stir in the white balsamic vinegar. Allow the syrup to stand overnight at room temperature, then strain out the fruits with a fine sieve.  Store at room temperature in a sterile container. To use, stir 1 part syrup into 4 to 6 parts water; serve cold with ice if desired.

Prep time: 25 mins
Cook time: 30 mins
Total time: 8 hrs 55 mins
Yields: 6 cups of syrup

Calories: 113.5
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 29.1 g
Sugars: 28.4 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Cholesterol: 0 mg
Sodium: 2.8 mg
Herbie the Omelet


Ingredients:
eggs, milk, water, salt, fresh ground pepper, fresh basil, fresh tarragon, fresh chives

Directions:
Combine the eggs, milk, water, salt and pepper in a bowl; whisk together.
Spray a 12-inch skillet with non-stick cooking spray; heat pan over medium-high heat.  Add the oil, swirling to coat pan.
Add egg mixture and cook until bottom is set, lifting edges of omelet and tilting skillet to allow eggs to flow beneath to cook, about 8 minutes.
Top eggs with cheese, spinach and fresh herbs.  Fold omelet in half.  Continue cooking until cheese melts and spinach wilts, about 2 minutes.
Indian Spiced Lentil Soup


Ingredients:
coconut oil, butter, onion, garlic cloves, turmeric, cumin, chili powder, split red lentils, water

Directions:
In a large pot heat the oil and saute the onions and garlic until translucent. Add the turmeric, cumin and chili powder to the mixture and stir until the spices are mixed into the oil.
Add the lentils and water and bring to a boil.
Boil for 15 minutes.
Add the pepper and cook for another 5 minutes.
Blend the soup well. If needed add more water to the soup to thin it.
Rosemary-Apricot Chicken


Ingredients:
salt, dried rosemary, black pepper, garlic cloves, lemon juice, Dijon mustard

Directions:
Heat oven to 350°.  Mix salt, rosemary, pepper and garlic.  Rub mixture into chicken.
Place chicken, meaty side up, in pan and bake for 25 minutes.
Meanwhile, mix apricot jam, lemon juice, and mustard.  Brush apricot mixture over chicken.  Bake for 20 minutes longer or until juices run clear.
serve.
Bulgar, Red Pepper, Cucumber, and Feta Salad


Ingredients:
bulgur wheat, boiling water, olive oil, fresh lemon juice, of fresh mint, fresh cilantro, scallion, garlic cloves, cucumber, feta cheese, oil-cured black olive, lime wedge

Directions:
Place the bulgar wheat in a large bowl, add the boiling water and leave to soak for 30 minutes, stirring occasionally with a fork, until the water has been absorbed.
In a mixing bowl, whisk together the oil, lemon juice and seasoning.
Pour oil mixture over the bulgar wheat, add the herbs and mix well.
Then mix in the remaining ingredients.
Cover and chill until required.
Stir in olives just before serving if desired.
Serve garnished with lime wedges.
Lemon Fruit Sauce


Ingredients:
sour cream, powdered sugar, lemon rind, fresh lemon juice, vanilla extract

Directions:
"Combine all ingredients in a small bowl, stirring with a wire whisk until blended.  Cover and chill at least 8 hours."
Mix and Match Pasta and Bean Soup


Ingredients:
bacon, bulk pork sausage, onion, celery, carrot, garlic clove, water, cannellini beans, oregano, basil, bay leaf, pepper, elbow macaroni

Directions:
In 4 quart Dutch oven over medium heat, cook meat in oil until lightly browned, stirring occasionally.  Add onion, celery, carrot and garlic; cook until vegetables are tender, stirring occasionally.
Stir in soup, water, beans with their liquid, herb, bay leaf and pepper.  Heat to boiling.  Reduce heat to low.  Cover, simmer 15 minutes.
Stir in pasta; cook about 12 minutes more or until pasta is tender.  Discard bay leaf.
Teriyaki Chicken Stir-Fry
Category: uncategorized
By ANGIEQ

This teriyaki chicken stir-fry is something to make when you just don't know what to cook.

Ingredients:
½ cup teriyaki marinade (such as Kikkoman®)
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 teaspoon brown sugar
¼ teaspoon red pepper flakes
⅛ teaspoon black pepper
1 pound boneless, skinless chicken breast halves, cut into 1-inch cubes
1 bunch scallions, sliced
2 cloves garlic, minced
1 tablespoon sesame oil
1 bunch broccoli, cut into florets
1 cup snow peas, halved
1 medium red bell pepper, diced
½ cup stir-fry sauce (such as Kikkoman®)

Directions:
Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours. Heat a wok over medium-high heat. Add scallions, garlic, and oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated. Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.

Prep time: 30 mins
Cook time: 15 mins
Total time: 5 hrs 45 mins
Yields: 4 servings

Calories: 304.8
Fat: 9.3 g
Saturated fat: 1.2 g
Carbohydrates: 27 g
Sugars: 15.6 g
Dietary fiber: 4.8 g
Protein: 28.7 g
Cholesterol: 58.5 mg
Sodium: 1964.9 mg
Turkey, Bacon and Havarti Sandwich


Ingredients:
havarti cheese, dill pickle spear

Directions:
Cut top 2 inches off sourdough loaf, reserving top; hollow out loaf, leaving a 1-inch-thick shell. Reserve soft center of bread loaf for other uses or discard.
Drizzle 2 tablespoons vinaigrette evenly in bottom bread shell; layer with half of turkey, peppers, and cheese. Repeat layers, and top with bacon. Drizzle evenly with remaining 2 tablespoons vinaigrette, and cover with reserved bread top; press down firmly.
Wrap in plastic wrap, and chill at least 1 hour or up to 8 hours before serving. Cut into 4 wedges. Garnish, if desired.
Creamy Beef Potato Bake


Ingredients:
ground beef, pepper, frozen cubed hash brown potatoes, cheddar cheese, mushroom stems and pieces

Directions:
Cook beef until no longer pink and drain.
Combine the soups, onion and pepper.
Add the potatoes, 2 cups cheese and mushrooms.
Stir in beef.
Transfer to two greased 8-in. square baking dishes.
Sprinkle each with 1 cup cheese.
Cover and freeze one casserole for up to 3 months.
Cover and bake the remaining casserole at 375° for 45-50 minutes or until potatoes are tender.
Uncover and bake for 5-10 minutes or until cheese is melted.
When ready to use frozen casserole:
Thaw in the refrigerator overnight.
Remove from the refrigerator 30 minutes before baking.
Bake as directed above.
Tilapia with Tomatoes, Black Olives and Corn
Category: seafood
By Marian Monroe

The tilapia is cooked with the sauce.  I had something similar in a restaurant and I developed this based in their dish (I did make a few changes). Serve the tilapia with the sauce placed on top of it on your plate with a steamed vegetable and salad.

Ingredients:
1 ½ tablespoons olive oil
4 cloves garlic, thinly sliced
2 (16 ounce) cans diced tomatoes
1 cup dry white wine
1 (2.25 ounce) can sliced black olives
3 ears fresh corn, kernels cut from cob
4 (4 ounce) fillets tilapia

Directions:
In a large skillet, heat oil over medium heat. Cook garlic in oil for 1 minute. Stir in the diced tomatoes with juice, 3/4 cup wine, black olives, and corn.  When the sauce is hot, place fillets on top, and spoon some of the tomato mixture over the fish. Cover, and cook for 20 to 25 minutes, or until fish flakes easily with a fork.  If the sauce begins to dry out, add additional 1/4 cup white wine.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 335.5
Fat: 9.1 g
Saturated fat: 1.4 g
Carbohydrates: 24 g
Sugars: 8.4 g
Dietary fiber: 4.3 g
Protein: 27.4 g
Cholesterol: 41.1 mg
Sodium: 557.8 mg