xiaoxl/recipe_data huggingface dataset:
Larb Gai Nikki-Style
Category: salad
By yobodish

Bad haircuts make me crazy. Literally. I turn into a 3-year-old, crying, sniffling, ranting things like, 'My hair will never grow back!' So, when I met Nikki over a decade ago, I've stuck to her like how Bon Jovi groupies have stuck to the oh so fab Jon. On my recent visit with Nikki, I learned that not only is she an ace stylist, she apparently is the keeper of Thai cooking secrets. I'm usually dozing when Nikki is doing her hair magic… the reason why I didn't know this sooner. Anyway, Nikki shared her mom's ground chicken cooking technique for Larb Gai. Hope you enjoy it.

Ingredients:
2  lemons, juiced
1  lime, juiced
2 tablespoons fish sauce, or more to taste
1 tablespoon rice vinegar
1 teaspoon white sugar
1 teaspoon cayenne pepper
1 teaspoon lemon zest
1 pound ground turkey
1 clove garlic, minced
1 cup water to cover
½  red onion, thinly sliced
1  carrot, shredded
½ cup coarsely chopped chestnuts
3  Thai chile peppers, sliced
3  green onions, sliced
¼ cup chopped fresh mint
⅓ cup chopped fresh Thai basil
2 tablespoons chopped fresh cilantro
3 tablespoons toasted rice powder
2 tablespoons Thai chile flakes

Directions:
Whisk lemon juice, lime juice, fish sauce, rice vinegar, sugar, cayenne, and lemon zest together in a bowl until dressing is smooth. Spread ground turkey in a thin layer in a arge skillet; add garlic. Pour enough water into the skillet to cover the turkey; bring to a boil. Cook and stir turkey mixture, breaking the meat apart with a fork, until turkey is browned and crumbly, 7 to 10 minutes. Drain liquid and transfer turkey to a large glass bowl. Mix red onion, carrot, chestnuts, Thai chile peppers, green onions, mint, basil, and cilantro into turkey until well combined. Refrigerate mixture until chilled, about 30 minutes. Sprinkle rice powder and Thai chile flakes over turkey mixture and mix well.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 4 servings

Calories: 266.3
Fat: 9.8 g
Saturated fat: 2.4 g
Carbohydrates: 21.3 g
Sugars: 4.4 g
Dietary fiber: 2.7 g
Protein: 24.9 g
Cholesterol: 83.6 mg
Sodium: 630.5 mg
The Best Pumpkin Pie ever


Ingredients:
eggs, milk, brown sugar, cinnamon, flour, pumpkin, nutmeg, ground ginger

Directions:
Combine all ingredients in blender except pie curst, blend well Pour into pie crust, Bake in preheated oven 450F for 10 min.
Turn oven down to 325F.
Bake for another 40 min or until toothpick inserted comes out clean.
Cool and serve with whipped cream.
Vegan Brownies
Category: desserts
By SANDYWIFEY31S

MMMMM...Vegan Brownies!!!!  These are very gooey, which is a good thing in my book. However, if you want your brownies a little more solid you'll need to cook them longer than the recommended time. Great for people with egg or dairy allergies too!

Ingredients:
2 cups unbleached all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 16 brownies

Calories: 284.2
Fat: 14.3 g
Saturated fat: 2.5 g
Carbohydrates: 39.2 g
Sugars: 25.1 g
Dietary fiber: 1.8 g
Protein: 2.4 g
Sodium: 169.4 mg
Stir-Crazy Pork and Papaya


Ingredients:
unsalted cashews, red chile, garlic cloves, greens, lime, juice and zest of, soy sauce, papaya, brown rice

Directions:
Heat 1 tablespoon of the vegetable oil in a wok over medium heat. Add the cashews and gently toss until golden brown. Remove with a perforated spoon and set aside.
Heat the remaining tablespoon of oil. Add the chilli and garlic, and stir-fry for 1 minute.
Raise the heat and add the pork, greens and lime zest. Fry for a few minutes until pork begins to colour.
Add the lime juice, soy sauce and papaya. Heat through for 1 minute, stirring.
Return the cashews to the wok and toss to mix.
Jelly Roll


Ingredients:
eggs, sugar, flour, water, baking powder, vanilla, salt

Directions:
Beat eggs until thick.  Gradually beat in remaining ingredients.
Pour into jelly roll pan and bake at 350 degrees for 12 - 15 minutes.
While jelly roll is baking, lay out a clean linen dish towel and sift about 1/2 cup of confectiones sugar onto it.
Do not let jelly roll cool after taking out of the oven.  Immediately turn out onto the prepared dish towel.  Spread with favorite jam or jelly and use towel to help roll into a log shape.  Trim ends.  The powdered sugar will have stuck to jelly roll.  Let cool and serve.
Egg Curry


Ingredients:
hard-boiled eggs, onions, garlic, fresh ginger, coriander powder, turmeric, chili powder, cumin powder, salt, tomato paste, chopped tomatoes, water, garam masala

Directions:
In a small bowl or coffee cup, mix the coriander, turmeric, chilipowder, cumin and salt.
In a large frying pan, saute the onion, garlic and ginger in the oil until the onion softens.
Add the spice mix to the onion mix, coating all the vegetables.
Stir in the tomato paste, tomatoes and water.
Allow to gently simmer 10-15 minutes uncovered, till the sauce begins to thicken.
Gently stir in the eggs and the garam masala.
Allow the eggs to heat through, and serve immediately.
Jalapeño Jelly


Ingredients:
red bell peppers, cider vinegar, granulated sugar

Directions:
Equipment (I left out the basics like knives, etc].
Hot water canner
24 half-pint jelly jars, lids and rings.
Small saucepan.
Very large pot that will hold at least a gallon of boiling liquid.
Canning funnel.
Rubber gloves.
Start a hot water canner 3/4 full of hot tap water boiling on high.
Place washed jelly jars into a 200 degree oven to sterilize (no lids!].
Seed, devein and chop jalapeños and red bell peppers into 1/4 inch pieces.  Always wear disposable rubber gloves when you handle hot peppers and DON'T touch anything else in your kitchen with the gloves!
Bring jalapeños, vinegar and sugar to a boil and boil for 1 minute.
Reduce heat to low and cook 5 minutes (this step removes most of the "heat" from the jalapeños].
Meanwhile, pour boiling hot water into a sauce pan and place jar lids in the hot water (not the rings].
Remove jelly from heat and add pectin.
Stir well and mix in 10 drops of food coloring.
Quickly ladle into hot jars (leave about 1/4 inch of room from the brim] and wipe down rim of jar with a clean washcloth.  Don't under fill any of the jars!  If you can't fill the last jar entirely, just put it in the fridge and enjoy it later.
Place a hot lid and a room-temp ring on the jar immediately.
After all the jars are filled with hot jelly, place in the boiling water bath for 10 minutes (water needs to cover the lids by at least 1 inch].
Allow jars to cool at room temperature.  Check after 24 hours for a seal (the lid will have sucked down tight].  If any of the jelly didn't seal, place in the refrigerator immediately and consume within 3 months.
Store in a cool, dry place.
Amish Oven Crusted Chicken


Ingredients:
broiler-fryer chickens, butter, flour, salt, pepper, dried thyme, dried rosemary, dried marjoram

Directions:
Preheat oven to 375°F., Combine melted butter with flour, salt, pepper and herbs., Place cereal crumbs in a shallow bowl., Dip chicken pieces in the butter mixture then roll in crumbs., Place on a rack in a shallow baking pan., Bake 50-60 minutes or until golden brown.
Eggs and Spaghetti
Category: side-dish
By pkelley

This is a quick and easy dinner recipe for one.  It doesn't sound too appetizing but actually, it's very good.

Ingredients:
4 ounces spaghetti
2 tablespoons butter
2  eggs
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 tablespoon minced onion
1 tablespoon dried rosemary

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; drain. Meanwhile, in a large skillet melt butter over medium heat; cook eggs sunny-side up (so that egg yolks are not broken). Sprinkle garlic powder, ground black pepper, onion and rosemary on eggs while cooking. Place hot pasta and cooked eggs on a plate and stir together; the broken yolks will create the sauce. Serve hot.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 serving

Calories: 806.1
Fat: 35.4 g
Saturated fat: 18.3 g
Carbohydrates: 94.2 g
Sugars: 5.6 g
Dietary fiber: 6.8 g
Protein: 29.1 g
Cholesterol: 433.1 mg
Sodium: 315.6 mg
Mini Pizza Appetizer


Ingredients:
extra virgin olive oil, Fontina cheese, leeks, roma tomatoes, dried thyme, kosher salt, black peppercorns

Directions:
Preheat oven to 450° degrees F.
Place crust on large pizza pan or baking sheet.  Spread olive oil evenly over pizza crust, add the grated Fontina cheese.  Arrange leeks or onions atop the cheese.  Add the chopped tomatoes and thyme. Season with salt to taste and add the pepper.
Bake pizza until crust is golden and cheese melts, about 15 minutes. Remove from the oven and cool in pan for 5 minutes.  Cut into triangles or squares or diamonds or wedges and serve.
Chilled Tomato & Red Pepper Soup


Ingredients:
olive oil, onion, garlic cloves, tomatoes, red wine, chives

Directions:
Cut each pepper half into quarters. Place skin side up on a grill rack and cook until skins have charred. Transfer to a bowl and cover with a plate. (I put them on the barbeque to keep the heat out of the house.].
Heat the oil in a large pan. Add onion and garlic and cook until soft. Meanwhile, remove the skin from the peppers and roughly chop them. Cut the tomatoes into chunks.
Add the peppers and tomatoes to pan, then cover and cook gently for 10 minutes. Add wine and cook a further 5 minutes, then add stock and salt and pepper to taste and continue simmering 20 minutes.
Process the soup in a blender until smooth. (I let it cool a bit first. Easier to handle, and less like to explode!] Pour into a clean glass or ceramic bowl and leave to cool completely before chilling for at least 3 hours. When soup is cold, season to taste. Serve in bowls topped with croutons, if you wish, and garnished with snipped chives.
Made from Scratch Hashbrowns


Ingredients:
potatoes, salt, pepper, paprika

Directions:
Shred potatoes in a food processer.
Squeeze excess water from the potatoes-I did this using a potato ricer!
Heat oil in a large skillet on medium high.
Lay shredded potatoes on the hot oil, spreading in a thin layer.
Season with salt, pepper and paprika.
Let cook about 10 minutes until browned but lift and peek underneath to check it as it cooks.
Once golden, cut in half with spatula and flip each half.  Season again.
Fry until golden and break into smaller pieces!
Pork Paprikash


Ingredients:
bacon fat, flour, salt, fresh ground black pepper, onion, green bell peppers, paprika, sour cream

Directions:
In a large pot, heat 1 tablespoon of the bacon fat over moderately high heat.
Toss the Pork with the Flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
Add about half the pork to the pot and brown for about 3 minutes; remove.
Repeat with the remaining pork and an additional tablespoon of fat; remove.
Reduce the heat to moderately low and add the remaining tablespoon of fat to the pan.
Add the onion and bell peppers.
Cook, covered, stirring occasionally, for 7 minutes.
Stir in the remaining 1 1/4 teaspoons salt, 1/4 teaspoon black Pepper, and the paprika.
Cook, stirring, for 30 seconds.
Add the pork with any accumulated juices and the broth.
Bring to a boil, reduce the heat, and simmer, partially covered, until the pork is just done, 10 to 15 minutes.
Reduce the heat to very low and whisk in the sour cream.
Meanwhile, in a large pot of boiling, salted water, cook the egg noodles until just done, about 7 minutes and drain.
Remove 1/2 cup of the sauce from the stew and toss with the noodles.
Serve the stew over the noodles.
Hazelnut Crusted Chicken With Gorgonzola Sauce  - Rachael Ray


Ingredients:
flour, poultry seasoning, garlic powder, hazelnuts, boneless skinless chicken breasts, salt, fresh ground black pepper, pepper, extra virgin olive oil, gorgonzola, fresh sage leaves

Directions:
Preheat oven to 325 degrees F.
In a shallow dish, combine the flour, poultry seasoning, and garlic powder.
In another shallow dish or bowl, beat the egg white (we substituted 1 large egg, beaten].
In another shallow dish place the chopped hazelnuts.
Over medium-high temperature, heat a non-stick skillet with an oven-safe handle.
Season the uncooked chicken pieces with the salt and freshly ground pepper.
Dredge the seasoned chicken in the flour mixture, then the egg, then press the meat into the nuts on both sides (gently pressing to get the nuts to adhere]; set chicken pieces on a plate, then thoroughly wash your hands in hot water and soap.
Add the olive oil to the preheated pan, then add the prepared chicken.
Brown the encrusted chicken pieces on the stove about 2 minutes per side, then place the entire skillet into the preheated oven and complete the cooking, about 8 minutes, until chicken juices run clear.
While chicken is cooking, warm the milk in a small saucepan over medium heat; add the Gorgonzola and stir, melting it into the milk, then add the sage and let simmer for 5 minutes.
When chicken is done, place the pieces on serving plates then pour sauce over each serving, then garnish with additional chopped sage.
Honey-Wheat Muffins


Ingredients:
buttermilk, old fashioned oats, honey, whole wheat flour, baking powder, baking soda

Directions:
Combine buttermilk and oats in small mixing bowl. Set bowl in pan of hot water for 5 minutes; stir. Preheat oven to 350 degrees.
Combine honey and vegetable oil with buttermilk mixture. In small bowl, combine remaining ingredients; stir. Add to buttermilk mixture and mix thoroughly.
Divide batter evenly amongst 12 nonstick muffin cups (spray cups with cooking spray or use paper liners if the pan is not nonstick]. Bake about 30 minutes or until lightly browned and a cake tester, when inserted in center, comes out clean. Serve warm.
Creamed Finnan Haddie (Smoked Haddock)


Ingredients:
butter, flour, onions, bay leaf, milk, nutmeg

Directions:
Cut the onions in half, slice thinly, then cut the slices in thirds.
Place the smoked fish,(cut in half if you need to make it fit into the skillet]onions and bay leaf into a large skillet and cover with water.
Bring to a boil over medium heat and simmer for about 10 - 15 minutes.
Remove from pan, drain all liquid, remove any skin or bones, discard bay leaf and flake the fish with a fork.
In the same skillet, melt butter, whisk in flour and cook over medium-low heat, stirring until the flour is foaming but not browned - about 1 or 2 minutes.
Over low heat, gradually add in 1 ½ cups of milk, bringing to a boil, whisking constantly until the sauce thickens.
Season with salt, pepper and optional nutmeg, and leave to simmer slowly for an additional 1-2 minutes.  If sauce is too thick, add more milk, 1 tablespoon at a time, stirring constantly.
Add the flaked fish and onions into the sauce, stirring to combine and warm throughout.
Serve with boiled potatoes.
Pineapple Dream Pie
Category: desserts
By Joshua Peters

Quick and simple dessert that tastes even better the next day or even from the freezer.

Ingredients:
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 ½ cups frozen whipped topping, thawed
1 cup chopped pecans
1 (8 ounce) can crushed pineapple, well drained
1 (9 inch) prepared graham cracker crust

Directions:
Mix cream cheese and sugar in a bowl until well combined; fold in whipped topping, pecans, and pineapple. Smooth pineapple mixture into pie crust; chill until mixture has solidified, at least 2 hours.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 1 9-inch pie

Calories: 425.2
Fat: 30.6 g
Saturated fat: 11.6 g
Carbohydrates: 36 g
Sugars: 25.6 g
Dietary fiber: 2 g
Protein: 4.9 g
Cholesterol: 30.8 mg
Sodium: 257.3 mg
Spicy Ramen Skillet Thai Style


Ingredients:
carrot, sugar snap pea, scallions, peanuts, bean sprouts, garlic, eggs, sambal oelek, rice vinegar, sugar, soy sauce, water, lime juice, Thai fish sauce, cornstarch

Directions:
Break ramen noodle squares into 4ths and boil in salted water until tender, about 2-3 minutes. Drain and rinse in cold water and allow to drain until later.
Mix all sauce ingredients in a small bowl and set aside.
Spray a large skillet with cooking spray and bring to med/high heat. Break eggs into pan and scramble stirring constantly until just cooked. Remove eggs from pan and set aside.
Wipe out pan if needed, and heat over high heat.
Add cooking oil to pan.
Add carrots and sugar snap peas and stirfry until starting to soften (about 2-3 minutes].
Add scallions and 2/3rds of peanuts, stirfry another minute.
Add bean sprouts and garlic and stirfry for about 1 more minute.
Push all ingredients to the outside edges of the pan and add drained ramen noodles adding a little more oil if you need to. Stirfry one more minute.
Add chicken and sauce mixture.
Cook until chicken is heated through and sauce has thickened slightly.
Stir in reserved eggs.
Continue cooking until everything is heated through.
Serve with remaining peanuts sprinkled on top.
Crab & Shrimp Phyllo Tartlets


Ingredients:
cream cheese, ketchup, horseradish, Worcestershire sauce, green onion, baby shrimp, shrimp, chives, phyllo pastry, butter

Directions:
Brush one sheet of phyllo with melted butter, place next sheet on top, brush with butter, repeating until all four sheets are used, do not brush top sheet with butter.
Cut into 24 equal squares.
Place each square into ungreased mini muffin cups.
Bake at 350 5-7 minute until brown.
Beat cream cheese with electric beaters, until creamy.
Add ketchup, horseradish, hot sauce, and worcestershire sauce, mix through.
Add onion,crab, and shrimp.
Stir to mix trough.
Put a heaping tablespoon of mixture into each baked phyllo shell, garnish with one whole med shrimp and chives.
Cheese Toasters


Ingredients:
margarine, garlic

Directions:
Mix well all ingerdients., Spread on bread., Bake for 15 minutes at 350 degees.
Turkey Red Grape Salad
Category: salad
By COCINERADELSLA

A quick and easy noodle salad with delicious sweet red grapes, turkey, and a special kick of celery.

Ingredients:
1 (8 ounce) package mostaccioli pasta
1 ½ cups mayonnaise
1 cup sour cream
1 tablespoon minced celery root
2 cups halved seedless red grapes
2 cups diced cooked turkey
1 cup chopped celery
1 head romaine lettuce leaves, torn into bite size pieces

Directions:
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 to 10 minutes, or until tender. Drain, and run under cold water to cool. Drain again, and transfer to a large bowl. In a separate bowl, stir together the mayonnaise, sour cream and celery root. Stir this into the noodles to coat. Fold in the grapes, turkey and celery. Chill until serving. To serve, place a bed of romaine lettuce onto serving plates. Top with the turkey pasta salad.

Yields: 6 servings

Calories: 740
Fat: 55.4 g
Saturated fat: 12.6 g
Carbohydrates: 42.3 g
Sugars: 11.5 g
Dietary fiber: 3.3 g
Protein: 21.5 g
Cholesterol: 73.2 mg
Sodium: 391 mg
Lobster Bisque
Category: soups-stews-and-chili
By Wilma Scott

Simple and quick seafood soup!

Ingredients:
1 cup chicken broth
2 medium slices onion
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
½ teaspoon salt
1 pound cooked and cubed lobster meat
½ teaspoon Worcestershire sauce
1 pinch ground cayenne pepper

Directions:
In a small frying pan place 1/4 cup chicken broth and the onion. Cook over a low heat for 5 to 7 minutes. In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created. Gradually pour in broth, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 244.6
Fat: 9 g
Saturated fat: 5.3 g
Carbohydrates: 11.2 g
Sugars: 6.3 g
Dietary fiber: 0.2 g
Protein: 28.1 g
Cholesterol: 108 mg
Sodium: 1060.2 mg
Brown Sugar Cake with Toffee Streusel
Category: desserts
By Bibi

Perfect for an afternoon snack, or as dessert after a casual meal, this cake incorporates English toffee bits and mini chocolate chips in the streusel topping. Serve warm or at room temperature.

Ingredients:
2 cups all-purpose flour
1 cup white sugar
1 cup light brown sugar, packed
1 teaspoon baking soda
¾ teaspoon salt, divided
½ cup unsalted butter, at room temperature
1 cup buttermilk
1 large egg
1 teaspoon vanilla extract
½ cup mini semisweet chocolate chips
½ cup English toffee bits
½ cup chopped pecans

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan and set aside. Combine flour, sugar, brown sugar, baking soda, and 1/2 teaspoon salt in the bowl of an electric mixer. Stir until well blended. Cut in butter with a pastry knife or fork until the mixture resembles coarse meal. Set aside 1/2 cup of the mixture. Whisk buttermilk, egg, and vanilla extract until the egg is well incorporated. Add buttermilk mixture to the mixer bowl and mix on medium speed, 4 to 5 minutes. Scrape down the sides of the bowl, if necessary. Pour batter into the prepared pan. Stir together reserved flour mixture, mini chocolate chips, English toffee bits, pecans, and remaining salt in a small bowl until well mixed. Sprinkle toffee streusel evenly over the cake batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan on a rack, about 10 minutes. Serve warm or at room temperature, directly from the baking pan.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 9x13-inch cake

Calories: 416.1
Fat: 17.6 g
Saturated fat: 8.7 g
Carbohydrates: 62.5 g
Sugars: 39.7 g
Dietary fiber: 1.4 g
Protein: 4.2 g
Cholesterol: 44.8 mg
Sodium: 333.9 mg
Ma's Easy Teriyaki Sauce


Ingredients:
soy sauce, brown sugar, garlic cloves, ground ginger

Directions:
just mix together, marinate meat with it before you cook it.
Napa Cabbage Noodle Salad
Category: salad
By Carolyn

A delicious salad with lots of crunch.

Ingredients:
1 large head napa cabbage, shredded
½ cup olive oil
1 (3 ounce) package ramen noodles, crushed
½ cup sesame seeds
3 ounces blanched slivered almonds
1 cup canola oil
2 teaspoons soy sauce
⅔ cup white sugar
2 tablespoons balsamic vinegar
6 tablespoons white wine vinegar

Directions:
Place the cabbage in a large bowl, cover, and place in the refrigerator to chill for 30 minutes. Heat the olive oil in a skillet over medium heat, and cook and stir the ramen noodles, sesame seeds, almonds until lightly browned; set aside to cool. Prepare the dressing by mixing the canola oil, soy sauce, sugar,  balsamic and white vinegars in a blender until smooth. About 30 minutes before serving, toss the dressing and cabbage mixture together; chill. Just before serving, toss the noodle mixture with the cabbage mixture.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 6 to 8 servings

Calories: 665.6
Fat: 59.4 g
Saturated fat: 5.8 g
Carbohydrates: 31.5 g
Sugars: 22.8 g
Dietary fiber: 4.6 g
Protein: 6.8 g
Sodium: 149.3 mg