xiaoxl/recipe_data huggingface dataset:
Brown Sugar Icebox Cookies


Ingredients:
all-purpose flour, baking soda, cream of tartar, salt, butter, light brown sugar, eggs, vanilla

Directions:
Sift dry ingredients together.
Cream butter and sugar together; add eggs and vanilla.
Add the dry ingredients and finally the nuts together.
Using sheets of wax paper drop about a cup and 1/2 of the cookie mixture onto the paper and roll into logs, sealing the cookie dough inside the wax paper.
Place in Refrigerator for at least 2 hours.
Unwrap the wax paper and slice about 1/4 inch thick slices and place on cookie sheet.
Bake in a preheated 375F oven for 10-12 minutes.
Store in any cookie jar.
Butter Tart Muffins with Maple Syrup


Ingredients:
granulated sugar, butter, eggs, milk, vanilla, raisins, flour, baking powder, baking soda, maple syrup

Directions:
Place sugar, butter, eggs, milk and vanilla in a heavy-bottom saucepan over medium heat and cook, stirring constantly, until slightly thickened and beginning to bubble.  Remove from heat, and strain if necessary.  Stir in raisins and let cool, uncovered in refrigerator for 10 minutes.
Preheat oven to 350°F.
Combine flour, baking powder and baking soda. Add reserved raisin mixture and mix well.
Fill into lightly greased large muffin tins.   Bake for 15 minutes or until golden and cake tester comes out clean. Remove from oven and brush tops with maple syrup.
Makes 6 Texas-sized muffins.
Pork and Tofu in Kimchee


Ingredients:
garlic clove, ginger, leek, sake, soy sauce, silken tofu

Directions:
Heat the sesame oil over low to medium heat, add the garlic and ginger and cook until it is softened a little and fragrant.
Turn the heat up to medium and add the pork.
When the pork has changed colour add the leek and cook until the leek is golden brown.
Add the sake and the kimchee, stir, then add the soy sauce.
Heat gently.
Lastly add the tofu and serve.
Vegan Oven-Fried Zucchini Sticks
Category: side-dish
By SadieTheVeganLady

This is an easy healthy appetizer or snack. It can also be used as a side dish.

Ingredients:
1 teaspoon olive oil
¼ cup water
2 tablespoons soy flour
⅓ cup plain bread crumbs
1 teaspoon herbes de Provence
¼ teaspoon garlic powder
¼ teaspoon salt
ground black pepper to taste
1 dash cayenne pepper
2  zucchinis, quartered and cut into spears
1 tablespoon vegan mayonnaise  (Optional)
1 tablespoon ketchup  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread olive oil on a large baking sheet. Mix water and soy flour together in a bowl to form a thick, pancake-like batter. Stir bread crumbs, herbes de Provence, garlic powder, salt, pepper, and cayenne pepper together on a shallow plate. Dip zucchini spears into the batter. Roll in bread crumb mixture to coat. Place spears cut-side down on the prepared baking sheet, all facing the same direction. Bake in the preheated oven until lightly golden, about 10 minutes. Turn to other cut side and bake for 10 minutes. Turn spears so they are skin-side down; continue baking until browned, about 5 minutes more. Transfer zucchini spears to a platter. Serve with vegan mayonnaise and ketchup.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 24 zucchini sticks

Calories: 90.6
Fat: 4.1 g
Saturated fat: 0.7 g
Carbohydrates: 11.5 g
Sugars: 2.7 g
Dietary fiber: 1.7 g
Protein: 2.9 g
Sodium: 272 mg
Beef Stroganoff


Ingredients:
beef, salt, pepper, shiitake mushrooms, yellow onion, garlic clove, flour, dried thyme, heavy cream, salt, pepper

Directions:
Slice the beef into about 2-centimeter pieces then sprinkle it with a pinch of salt and pepper then mix.
For the shiitake, separate the head from the stem part then slice each part thinly. For the maitake, you can use your hands to gently tear the mushroom into smaller pieces. You can also use a knife to slice it thinly.
Cut the onion in half then slice it thinly. For the garlic, mince it finely.
In a large microwave-safe bowl, combine the beef, mushrooms, onion and garlic. Add a tablespoon of flour then mix until the rest of the ingredients are evenly coated.
Next, add a piece of dried bay leaf and a pinch of dried thyme. Pour the heavy cream then mix all the ingredients well.
Cover the bowl or use a microwave-safe cling wrap. Put in the microwave then cook for 8 minutes using 600W.
Remove the bowl from the microwave then mix well. You can adjust taste by adding a quarter teaspoon more of salt and pepper. If you’ve used canned mushrooms, it might turn out a bit saltier so you don’t need to add more salt.
Put some sprouts on top before serving it with rice or bread.
Filet Mignons With Balsamic Pan Sauce and Truffle Oil


Ingredients:
salt, fresh ground black pepper, olive oil, unsalted butter

Directions:
Sprinkle steaks generously with salt and pepper.
Coat the bottom of a large, heavy frying pan with olive oil and heat over medium-high heat.  Add the steaks and cook to the desired doneness, 3-5 minutes on each side.
Transfer to a platter and let rest, tented loosely with aluminum foil, while you make the sauce.
In the same pan over medium-high heat, add the vinegar and deglaze by scraping up any browned bits from the bottom.  Cook until slightly reduced and thickened, about 3 minutes.
Remove from the heat.  Whisk in the butter to form a smooth sauce.
To serve, transfer the steaks to individual plates, top with the sauce, and drizzle with a small amount of truffle oil.
Traditional Shepherd's Pie
Category: uncategorized
By NicoleMcmom

This rich and meaty classic shepherd's pie is made with a mixture of lamb and sirloin and topped with a creamy, cheesy mashed potato topping--it's sure to delight everyone at the table.

Ingredients:
3 pounds Yukon Gold potatoes
1 tablespoon kosher salt
¼ cup milk
3 tablespoons salted butter, divided
1 cup shredded white Cheddar cheese
¼ cup sour cream
1 large egg yolk
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
1 tablespoon olive oil
1 cup diced onion
1 cup diced carrot
1 pound ground lamb
1 pound ground beef sirloin
3 tablespoons all-purpose flour
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1 cup beef stock
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 cup frozen green peas
1 tablespoon chopped fresh parsley, or to taste

Directions:
Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain. Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish. Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes. Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes. Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes. Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 501.5
Fat: 24.3 g
Saturated fat: 11.7 g
Carbohydrates: 41.2 g
Sugars: 3.8 g
Dietary fiber: 4.6 g
Protein: 29.7 g
Cholesterol: 118.1 mg
Sodium: 1469.9 mg
Pita Chips
Category: appetizers-and-snacks
By Dawn

These baked pita chips make a lovely accompaniment to any dip or spread.

Ingredients:
12  pita bread pockets
½ cup olive oil
½ teaspoon ground black pepper
1 teaspoon garlic salt
½ teaspoon dried basil
1 teaspoon dried chervil

Directions:
Preheat oven to 400 degrees F (200 degrees C). Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet. In a small bowl, combine the oil, pepper, salt, basil and chervil.  Brush each triangle with oil mixture. Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!

Prep time: 10 mins
Cook time: 7 mins
Total time: 17 mins
Yields: 8 dozen

Calories: 125.3
Fat: 5.3 g
Saturated fat: 0.8 g
Carbohydrates: 17.7 g
Sugars: 0.3 g
Dietary fiber: 2.4 g
Protein: 3.2 g
Sodium: 245.9 mg
Greek Salad


Ingredients:
tomatoes, cucumber, green onions, fresh cilantro, feta cheese, pitted black olives, garlic clove, lemon juice

Directions:
1.	 Place the first seven ingredients in a large salad bowl and toss gently.
2.	 Drizzle the lemon juice and olive oil over the salad.
3.	Sprinkle the oregano, sea salt and black pepper on top.
4.	Gently stir all items again to ensure seasoning is distributed evenly and serve.
(Optional: lay over a bed of romaine].
Bipsy Apple Teddy-er.. Tipsy Apple Betty


Ingredients:
granny smith apples, amaretto liqueur, sugar, flour, cinnamon, nutmeg, butter

Directions:
Preheat oven to 375 degrees F.
Place sliced apples in 9 inch pie plate and sprinkle with orange juice and Amaretto.
Combine sugar, flour, and spices in a medium mixing bowl.
Cut in butter until mixture is crumbly.
Sprinkle mixture over apples evenly.
Bake at 375 degrees F for 45 minutes until apples are tender and topping is crisp.
May serve with a scoop of vanilla ice cream.
Garam Masala Chicken
Category: meat-and-poultry
By breezermom

This is a wonderful light chicken dish. It adds a taste of exotic to an everyday meal. Quick and easy to make, and very tasty! I had it tonight and was wowed! This is the best light chicken dish I have ever had.

Ingredients:
1 tablespoon olive oil
4 (3 ounce) skinless, boneless chicken breast halves
1 bunch green onions, chopped
1 ½ cups chopped tomatoes
1 teaspoon garlic salt
¼ cup water
2 teaspoons garam masala, divided

Directions:
Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. Flip the chicken and add the onions; cook another 2 minutes. Add the tomatoes, garlic salt, and water to the chicken; stir. Season with 1 1/2 teaspoon garam masala. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally. Stir the remaining 1/2 teaspoon garam masala through the mixture. Raise heat to medium and bring mixture to a boil. Cook until the chicken no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 157.6
Fat: 4.9 g
Saturated fat: 0.8 g
Carbohydrates: 7.6 g
Sugars: 3.1 g
Dietary fiber: 2.6 g
Protein: 21.4 g
Cholesterol: 49.3 mg
Sodium: 523.3 mg
Creamy Rice Cereal (Vegan)


Ingredients:
coconut milk, soymilk, banana, cooked rice, crushed pineapple, raisins

Directions:
Blend together the cocnut or soy milk, banana, juice, and coconut extract.
Place rice in a casserole dish that is sprayed with a nonstick spray or you can use a little oil. Fold in the crushed pineapple and raisins. Stir in the blended milk and juice.
Bake a 350 degrees F about 20 minutes until hot enough to serve, or about 8 minutes in the microwave.
Lentil Curry Soup
Category: soups-stews-and-chili
By Emily

This spicy soup is both filling and delicious. It's a good way to sneak some veggies into your diet. Serve with pita bread or chips.

Ingredients:
2 tablespoons olive oil
1  onion, diced
3 cloves garlic, chopped
1 cup broccoli florets
4 stalks celery, chopped
1  baking potato
5 cups vegetable broth
1 ½ cups cooked white rice
1 ½ cups uncooked green lentils
2 teaspoons curry powder

Directions:
Heat the oil in a stock pot over medium heat. Add the onion, garlic, broccoli and celery; cook and stir until tender. Meanwhile, peel the potato and heat in the microwave for 5 to 10 minutes, or until tender. Transfer the potato and vegetables to a food processor and blend until smooth. Return to the pot and bring to a boil. Add the cooked rice, lentils and curry powder. Simmer over low heat, covered, until lentils are soft, about 45 minutes.

Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 10 servings

Calories: 200.5
Fat: 3.5 g
Saturated fat: 0.5 g
Carbohydrates: 32.8 g
Sugars: 3.2 g
Dietary fiber: 10.6 g
Protein: 9.6 g
Sodium: 249.9 mg
Oat Biscuits


Ingredients:
old fashioned oats, whole wheat flour, unsalted butter, dark brown sugar, baking powder, salt

Directions:
Coarsely chop the oats in a food processor and transfer to a large bowl.   Pulse together the flour, butter, brown sugar, baking powder and salt in the food processor until mixture resembles a coarse meal.  Add milk and blend until mixture just forms a dough.  Add the oats and knead until just incorporated.
Halve the dough and pat each half into a 5 by 3-inch rectangle.  Chill, wrapped well in plastic wrap, until firm, about 3 hours.
Preheat the oven to 350°F.
Cut 1 rectangle cross-wise into scant 1/4 inch thick slices and bake on an ungreased large baking sheet in the middle of the oven until undersides are a shade darker, about 20 minutes.  Transfer to a rack to cool and make more biscuits with the remaining rectangle of dough.
Simple Baked Chicken Breast Fillets


Ingredients:
chicken breast fillets, butter, seasoning salt, black pepper

Directions:
Preheat oven to 350'.
Wash chicken fillets and pat dry.
In a baking dish, spray Pam well.
Place chicken fillets in baking dish.
Sprinkle top and bottom with seasoning salt and black pepper, to your own taste.
Add 1Tbs. of butter to each chicken fillet, using up the amount of butter stated.
Place in oven and bake 30-45 minutes, or until no longer pink.
Serve either as a main meat or as a chicken sandwich.
Mexican Pulled Pork


Ingredients:
onions, garlic cloves, diced tomatoes with juice, fresh chili peppers, bay leaves, ground cumin, ground oregano, water

Directions:
Heat oil in large pan until hot.
Add pork, stir until browned.
Add onion, garlic and chilies, cook and stir until onions are tender.
Add all spices and stir.
Add enough water to just cover meat.
Put in crock-pot on Hi for 6-8 hours until meat shreds.  (You can help it by pulling meat apart with forks or by pressing meat onto side of pan when almost done.].
If not using crock-pot, simmer on top of stove on low heat for 3-4 hours until meat shreds, adding more water if needed to prevent sticking.
Serve with taco shells or as burritos with beans, sour cream, guacamole, etc.
Flour Titiyas


Ingredients:
all-purpose flour, granulated sugar, canola oil

Directions:
Combine flour and sugar in a large bowl.  Add oil and 3/4 cup milk and mix with hands until it forms a soft dough (add remaining milk if needed.   You don't want it too sticky].
Separate dough into balls depending on the size you want.
Place a ball of dough on a floured surface and use a rolling pin to roll it to desired size (about 1/4 inch thick].  These won't be perfectly round.   Prick several times with a fork.
Cook in a non-stick skillet over medium-high heat until it is starting to brown (about 5 minutes].  Flip it over and cook about a minute more.
Repeat with remaining dough.
Slice each one into quarters, or leave whole if desired.
Seafood Pasta Salad
Category: salad
By flwrpwr60

Something different that's great for picnics. My family begs for it all year!

Ingredients:
1 ½ (8 ounce) packages tri-color pasta
3 stalks celery
1 pound imitation crabmeat
1 cup frozen green peas
1 cup mayonnaise
1 ½ tablespoons white sugar
2 tablespoons white vinegar
3 tablespoons milk
1 teaspoon salt
¼ teaspoon ground black pepper

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain. While pasta is cooking, chop celery and crabmeat.  Run hot water over peas to defrost. In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper.  Add the pasta, celery and crabmeat and stir until evenly coated.  Adjust the salt, sugar or mayonnaise to suit your taste.  Chill several hours before serving.

Prep time: 25 mins
Cook time: 10 mins
Total time: 5 hrs 35 mins
Yields: 8 servings

Calories: 436.3
Fat: 22.9 g
Saturated fat: 3.6 g
Carbohydrates: 46.4 g
Sugars: 8.8 g
Dietary fiber: 2.6 g
Protein: 11.3 g
Cholesterol: 22.3 mg
Sodium: 962.2 mg
Smothered chicken


Ingredients:
boneless chicken breasts, green onions, white wine, olive oil, margarine, butter, garlic powder

Directions:
Saute mushrooms in tablespoon of margarine or butter until tender.
Set aside.
Season chicken breast with salt, pepper, and garlic powder according to your taste.
Heat large nonstick skillet and add olive oil.
Add chicken breasts, and brown on both sides.
Add one cup of wine and cover.
Cook on medium for 5 minutes, turn chicken again, and cook another 3 to 5 minutes.
Cover chicken breasts with bacon, mushrooms, green onions, and shredded cheese.
Gently pour remaining cup of wine over everything.
Cover and cook until cheese is melted and onions are heated through.
Approx.
5 to 7 minutes.
Serve on platter with drippings poured over breasts.
Spicy Chicken Noodles
Category: main-dish
By Chef John

No matter what recipe they're used in, rice noodles are a proven crowd-pleaser. I think this spicy chicken noodles dish is perfect for using up leftover chicken, assuming it wasn't horribly overcooked in the first place. If you did want to use raw chicken, go ahead and chop it up, and stir-fry it for a minute or two before adding your vegetables.

Ingredients:
1 large carrot, finely sliced or shredded
2 cups shredded green cabbage
1  red bell pepper, thinly sliced
2  jalapeno pepper, seeded and minced
½ cup chopped green onions
3 cloves garlic, finely crushed
½ cup chicken broth
¼ cup seasoned rice vinegar
1 tablespoon hoisin sauce
1 tablespoon soy sauce, plus more to taste
1 tablespoon ketchup
1 tablespoon brown sugar
1 tablespoon sriracha hot sauce, or more to taste
1 teaspoon red pepper flakes
1 (8 ounce) package dried rice noodles
1 pinch salt
8 ounces cooked chicken breast, torn into bite-size pieces
1 tablespoon sesame oil
1 tablespoon vegetable oil
½ cup freshly chopped cilantro

Directions:
Place carrots, cabbage, bell pepper, jalapeno pepper, green onions, and garlic in a mixing bowl. Mix chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes together in a separate mixing bowl. Place dry rice noodles in a large mixing bowl. Cover with about 6 cups boiling water; add a pinch of salt. Stir from time to time until noodles are soft, about 10 minutes. Drain; cool with cold water. Drain thoroughly. Transfer to a mixing bowl. Add shredded chicken; drizzle with sesame oil. Toss to coat. Heat large skillet over high heat; drizzle in vegetable oil. When oil is hot (almost but not quite smoking), add the vegetable mixture. Cook and stir until vegetables are hot and steamy, 1 or 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, about 1 minute. Add noodles and chicken. Cook and stir to blend ingredients and ensure ingredients are hot, about 1 minute. Remove from heat. Add chopped cilantro; stir.

Prep time: 15 mins
Cook time: 13 mins
Total time: 28 mins
Yields: 2 servings

Calories: 894.8
Fat: 23.7 g
Saturated fat: 4.7 g
Carbohydrates: 129 g
Sugars: 24.5 g
Dietary fiber: 7.8 g
Protein: 38.7 g
Cholesterol: 85.5 mg
Sodium: 2255.4 mg
Risotto Bravo!


Ingredients:
dried porcini mushrooms, chicken broth, onions, garlic clove, olive oil, arborio rice, chicken, sun-dried tomatoes, salt, pepper, parmesan cheese

Directions:
Bring wine to a boil in a small saucepan; stir in dried mushrooms.  Remove from heat and set aside.
Bring chicken broth to a boil in a large saucepan; cover, reduce heat to low, and keep warm.
Saute onion in olive oil in a Dutch oven over medium heat, stirring constantly, until tender. Add minced garlic and cook for 30 seconds.  Add rice; cook, stirring constantly, 2 minutes.  Add 1 cup reserved chicken broth; cook over medium high heat, stirring constantly, until most of the liquid is absorbed.  Continue adding the chicken broth, 1 cup at a time, and cook, stirring constantly, until 4 cups of the chicken broth have been added and absorbed.
Add reserved mushroom mixture, chicken, and tomatoes.  Continue adding chicken broth, 1 cup at a time, and cook, stirring constantly, until the mixture is creamy and the rice is tender.  (The entire process should take 30 to 35 minutes]. Stir in salt and pepper to taste.  Sprinkle with Parmesan cheese.  Serve immediately.
Zucchini Oatmeal Muffins


Ingredients:
flour, sugar, rolled oats, baking powder, salt, ground cinnamon, eggs, zucchini

Directions:
Grease 12 medium size muffin tin.    Preheat oven 400 degrees.
Mix dry ingredients together in large bowl.     Mix eggs, oil and shredded zucchini together and pour over dry ingredients.   Mix until moinstened.
Spoon batter into muffin tins.   Bake 25 minutes.   Cool on wire rack.  These freeze well.
The Sarge's Goetta - German Breakfast Treat
Category: breakfast-and-brunch
By Sarge

This is of German origin, and I have never seen it anywhere except in the Greater Cincinnati Metro area. I typically make this once a year when winter is coming. To serve, slice into thin slices and fry like bacon.

Ingredients:
3 quarts water
2 tablespoons salt
2 teaspoons ground black pepper
5 cups steel cut oats
2 pounds ground beef
2 pounds ground pork sausage
2 large onions, finely chopped
¼ cup cooking oil

Directions:
Bring water, salt, and pepper to boil in a slow cooker set to High. Stir in steel cut oats, cover, and cook 90 minutes. In a large bowl, mix beef, pork, and onions. Stir into the oat mixture, and reduce heat to Low. Cover, and continue cooking 3 hours, stirring occasionally. Transfer the mixture to a medium baking pan, and cool until semi-solid. Turn out onto wax paper, and chill 1 hour in the refrigerator, or until firm. Heat oil in a large, heavy skillet over medium high heat. Cut the refrigerated mixture into thin slices. Cook slices one at a time in the heated oil until evenly brown.

Prep time: 5 hrs
Cook time: 10 mins
Total time: 6 hrs 30 mins
Yields: 20 servings

Calories: 510.7
Fat: 35.6 g
Saturated fat: 12.4 g
Carbohydrates: 29 g
Sugars: 1.6 g
Dietary fiber: 4.3 g
Protein: 18 g
Cholesterol: 69.5 mg
Sodium: 1036.3 mg
Chinese Duck Sauce


Ingredients:
plum jam, garlic cloves, rice vinegar, gingerroot, soy sauce, chili powder

Directions:
Put all ingredients in a blender and process until smooth., Refrigerate a few hours before using.
Pineapple, Ginger, Celery and Flax Juice (For the Juicer)


Ingredients:
fresh pineapple, celery, gingerroot, flax seed oil

Directions:
Wash the pineapple and celery. Process with the ginger through the juicer., Stir oil into the juice and mix well., Pour into a chilled glass and enjoy immediately!