xiaoxl/recipe_data huggingface dataset:
The Only Pizza Crust Dough You'll Ever Need


Ingredients:
molasses, active dry yeast, water, salt, whole wheat flour, apple cider vinegar, olive oil

Directions:
Mix the flour, 3/4 cup water, lard, and vinegar in a bowl (preferably non reactive] until dough is quite stiff, almost too hard to knead, but not crumbly. Let this rest overnight, 10-24 hours.
When time is up, heat remaining water till warm to the touch. Mix in yeast and molasses, and let it sit for 5-10 minutes, till very foamy. If nothing happens, yeast is dead or too old- try again with new yeast.
Mix in the yeast mixture with rest of dough and knead until dough is smooth and elastic, adding water as needed. Re grease the bowl, cover with a lid or towel, and let it rest in a warm oven until doubled (to warm oven, turn it to 350 F/180 C for one minute, then turn it off and quickly put the bowl inside.] Let it rise until doubled, 1-2 hours.
Do another rising, in a warm oven, for 20 minutes. At this point, you may cut the dough in half and freeze one or both pieces. Just put it in a plastic bag and let all the air out. It will last about 6 months in the freezer.
Preheat oven to 500 F/250°C Grease one or two pans (8x11 or a round pizza pan] with lard or olive oil and CAREFULLY flatten out each pizza onto the pan(s]. Brush pizza liberally with melted butter. Top with toppings just before putting in oven- not earlier, since the crust might get soggy. It can hold lots of toppings, so go crazy!
Baked pizza for 12-15 minutes, one pizza at a time. Serve immediately or cool and freeze by covering with plastic wrap. Unfreeze in the fridge and reheat in the oven.
Tips: If pizza doesn't rise, it can still be saved! Just add 2 tsp baking soda after the last rise. Unsweetened (check ingredients] yogurt or kefir can be subbed for 3/4 cup water and 1/4 cup vinegar. This pizza is best made without a crust, but if you want, pinch the edges of the pizza upwards to make one.
Spicy Chicken With Couscous


Ingredients:
skinless chicken breast, couscous, zucchini, onion, chopped tomatoes, ground coriander, ground cumin, curry powder, olive oil, sugar

Directions:
Heat 1/2 the oil in a frying pan and add the diced chicken.
Cook until browned and put aside.
Heat the rest of the oil in the frying pan and add the onions, zucchini, coriander, cumin and curry powder.
Cook until the onion is transparent and the zucchini is soft.
Add the chicken and the canned tomatoes and simmer on low heat for 10 minutes.
Meanwhile prepare the couscous.
Add the sugar to the chicken mixture and simmer for 2 minutes.
Serve over the couscous or mix together and serve.
Momma's Healthy Meatloaf
Category: main-dish
By NOLAMom

This is a super healthy and simplified version of a family favorite.

Ingredients:
cooking spray
1 tablespoon olive oil
1  green bell pepper, diced
½ cup diced sweet onion
½ teaspoon minced garlic
1 pound extra-lean (95%) ground beef
1 cup whole wheat bread crumbs
2  large eggs
¾ cup shredded carrot
¾ cup shredded zucchini
salt and ground black pepper to taste
¼ cup ketchup, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x5-inch loaf pan with cooking spray. Heat olive oil in a skillet over medium heat; cook and stir green bell pepper and onion in the hot oil until onion is transparent and bell pepper is softened, 5 to 10 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Combine ground beef, bread crumbs, eggs, carrot, zucchini, salt, pepper, and bell pepper mixture in a large bowl; mix well using your hands. Press meat mixture into the prepared loaf pan. Bake in the preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Spread ketchup on the top of the meatloaf and continue baking until bubbling, about 5 minutes more.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 9x5-inch loaf

Calories: 377.5
Fat: 20.1 g
Saturated fat: 6.5 g
Carbohydrates: 24 g
Sugars: 6.5 g
Dietary fiber: 3.7 g
Protein: 26.4 g
Cholesterol: 157.2 mg
Sodium: 457.2 mg
Nigella's Za'atar Chicken


Ingredients:
chicken, chicken pieces, olive oil, za'atar spice mix, salt

Directions:
In large mixing bowl or resealable plastic bag, combine chicken, oil and za'atar. Rub spices and oil all over chicken pieces. Cover (or close] and refrigerate 2 hours to overnight.
Transfer chicken to baking sheet, skin side up. Roast in preheated 425°F oven 45 minutes.
Sprinkle with salt.
Crispy Parmesan Breaded  Chicken for One


Ingredients:
boneless skinless chicken breast, nonfat plain yogurt, garlic powder, parmesan cheese, basil

Directions:
Preheat oven to 350°.
Combine breadcrumbs, cheese, basil, salt and pepper and stir together.
Place these ingredients on a plate.
Coat chicken with a thin layer of non-fat yogurt on each side.
Sprinkle garlic powder, salt and pepper onto each side of chicken breast.
Dip both sides of coated chicken into breadcrumb mixture and shake off excess.
Place chicken in a Pam-coated pan and brown on medium-high heat for about 3 minutes on each side.
Place breast on a foil-lined baking sheet and bake for 30-35 minutes, flipping chicken half-way thru baking to ensure even browning.
Best Carrot Cake Ever!


Ingredients:
eggs, vanilla, flour, sugar, baking powder, ground cinnamon, baking soda, carrots, canola oil, pecans, cream cheese, butter, vanilla, powdered sugar

Directions:
Preheat oven to 350°F degrees.
Allow eggs to stand at room temperature for 30 minutes.
Grease and flour two 9 x 1.5 inch round cake pans.
In a large mixing bowl, stir together flour, sugar, baking powder, cinnamon and baking soda.
In a medium bowl, combine eggs, carrots, vanilla and oil.  Add egg mixture to flour mixture and stir until combined.
Pour batter into prepared pans.
Bake for 30-35 minutes or until toothpick comes out clean.
Cool on wire racks for 10 minutes.
Remove from pans.
Cool completely on racks.
For the Frosting: Beat cream cheese, butter and vanilla with electric mixer until light and fluffy.
Gradually add sugar, beating well until you reach spreading consistency.
You can toast the pecans as garnish.  To toast pecans, spread pecans in a single layer in a shallow baking pan.
Bake at 350 degrees for 5 to 10 minutes or until light golden brown. Monitor closely and stirring once or twice.
To assemble, you can create a flat, layered cake by cuting off the rounded top portion of each 9 inch cake.
Frost the top of one cake and stack the second cake on top.
Frost the top and sides of the cake.
Press toasted pecans into sides of the cake.
Cover and store frosted cake in the refrigerator until serving time.
Toffee Almond Sandies


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

Directions:
Set oven to 350 degrees.
In a mixing bowl, cream butter, oil and sugars.
Add in eggs one at a time, beating well after each addition.
Beat in extract.
combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture.
Stir in almonds and toffee bits.
Drop by teaspoonfuls on to an ungreased cookie sheet 2-inches apart.
Bake for 10-12 minutes, or until golden brown.
Remove to wire racks and cool.
Ice Cream Sandwich Dessert


Ingredients:
ice cream sandwiches, Kahlua, walnuts

Directions:
Place half of your sandwiches in the bottom of a square serving dish . . . making sure sides of sandwiches are against the pan. I make it in a 9x13 glass dish.
Cover with whipped topping.
Top with half chopped walnuts.
Microwave 1/2 jar Chocolate syrup for 1-2 minutes, mix in 2 Tbls Kahlua.
Drizzle whipped topping with both chocolate and caramel.
Repeat above steps for next layer. Ending with whipped topping. Add Toffee Pieces to top.
Cover and freeze for 4 hours. Best overnight!
Delicious  Meat and Spinach Manicotti


Ingredients:
butter, all-purpose flour, milk, parmesan cheese, ground beef, frozen chopped spinach, eggs, mozzarella cheese, fresh parsley

Directions:
Cook manicotti according to package directions.
Meanwhile, melt butter in a saucepan. Stir in the flour until smooth. Gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Stir in parmesan Cheese until melted, set aside.
Drain manicotti, set aside.
In a skillet, cook the ground beef over medium heat until no longer pink, drain. Add the chicken, spinach, eggs, mozzarella cheese and 3/4 cup white sauce. Stuff into manicotti shells.
Spread 1/2 cup spaghetti sauce each in two greased 13-in.x9-in.x 2-in. baking dishes. Top with manicotti. Pour remaining spaghetti sauce over the top.
Reheat the remaining white sauce, stirring constantly. Pour over spaghetti sauce.
Bake, uncovered at 350 degrees for 50-55 minutes Sprinkle with parsley. ENJOY!
Flautas


Ingredients:
ground beef, minced garlic cloves, green chilies, tomato sauce, cumin, flour tortillas, pre-shredded mozzarella cheese

Directions:
Brown the beef with the garlic, until the beef crumbles. Drain the grease.
Add the green chilies and tomato sauce and let simmer while stirring. Beef will absorb most of the sauce.
Spoon some of the mixture into a flour tortilla, add a little cheese on top.
Roll the tortilla and use a toothpic to keep it closed.
Fry for about a minute both sides, enough to melt the cheese and brown the tortilla.
Let cool, and serve with guacamole, sour cream, or salsa.
Kabobs
Category: meat-and-poultry
By Sue

Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce.

Ingredients:
½ cup teriyaki sauce
½ cup honey
½ teaspoon garlic powder
½ pinch ground ginger
2  red bell peppers, cut into 2 inch pieces
1 large sweet onion, peeled and cut into wedges
1 ½ cups whole fresh mushrooms
1 pound beef sirloin, cut into 1 inch cubes
1 ½ pounds skinless, boneless chicken breast halves - cut into cubes
skewers

Directions:
In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours. Preheat grill for medium-high heat. Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item. Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

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

Calories: 303.8
Fat: 13.3 g
Saturated fat: 4.6 g
Carbohydrates: 21.2 g
Sugars: 18.5 g
Dietary fiber: 1.2 g
Protein: 24.8 g
Cholesterol: 73.9 mg
Sodium: 622.5 mg
Coconut Shrimp With Pineapple-Sweet Pepper Purée


Ingredients:
shrimp, egg, half-and-half, flour, sweetened coconut, crushed pineapple, red sweet bell pepper, mint leaf, cilantro, sugar, cornstarch

Directions:
For the Shrimp:
In a small bowl beat egg and half-and-half together
In a separate bowl combine flour and coconut.
Coat shrimp in egg mixture, followed by pressing it into the coconut mixture until coated fully with shredded coconut.
In a small frying pan pour oil and heat.
Fry shrimp until golden brown, flipping after about 60 seconds.
For the Purée:
Roast the pepper in a 400 degree F oven until the skin loosens and is blackened in areas.
Once cool enough to handle, peel skin, remove seeds and stem, and slice in half.
Reserve half the pepper for another use, and chop the remaining half finely.
In a saucepan using an immersion/stick blender, or in an upright blender, purée the pineapple, pepper, cilantro, mint, sugar, and cornstarch.
Heat over medium until hot, serve immediately.
Polenta Parmesan


Ingredients:
cornmeal, boiling water, salt, unsalted butter, parmesan cheese, nutmeg

Directions:
Gradually add cornmeal to the salted boiling water, stirring frequently so there are no lumps.
When it comes to a boil reduce heat to medium, cook stirring frequently for 40 minutes.
Stir in 5 oz of butter, 4oz grated parmesan and nutmeg.
Pour polenta in an oven-proof pan cover with waxed paper and set aside to cool.
Heat oven to 400°F.
Dot with remaining butter and parmesan.
Bake for 30 minutes until top is brown and crispy.
Rummy Old Fashioned


Ingredients:
rum, maple syrup

Directions:
Combine liquids in a mixing glass with ice., Stir until well chilled., Strain into a rocks glass over a single cube of ice., Garnish with a fresh orange.
Hooley's Devil Stuffed Shrimp
Category: appetizers-and-snacks
By Monkibonz

This tasty crab and shrimp appetizer is simple to prepare and sinfully delicious!

Ingredients:
12 jumbo cooked shrimp, peeled and deveined with tails on
½ cup crabmeat, flaked
1 tablespoon chili sauce
1 teaspoon prepared horseradish
2 dashes hot pepper sauce (e.g. Tabasco™)
2 tablespoons capers, drained
1 (3 ounce) package cream cheese, softened
1 pinch paprika, for garnish

Directions:
Slice shrimp down the back as deep as you can without cutting through, to make a nice opening for stuffing. Set aside. In a medium bowl, mix together the crabmeat, chili sauce, horseradish, hot pepper sauce and capers. Mix in enough of the cream cheese to form a sticky paste. Stuff the openings of each shrimp with about 1 tablespoon of the crab salad. Sprinkle paprika over the top. Chill for about 30 minutes before serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 appetizers

Calories: 59.6
Fat: 2.9 g
Saturated fat: 1.7 g
Carbohydrates: 0.8 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 7.5 g
Cholesterol: 65.7 mg
Sodium: 164.3 mg
Ruby's Boiled Fruitcake


Ingredients:
sugar, water, oleo, cinnamon, clove, salt, raisins, dates, flour, baking soda

Directions:
Mix together in cooking pan oleo, cinnamon, cloves, salt, raisins and fruit and nuts. Put all ingredients on stove and let come to boil.  Set aside to cool.
When lukewarm, add flour, soda and lemon extract.
Bake in 9-inch square pan at 350 degrees for 45 minutes.  No need to frost.  Tastes better if allowed to set 24 hours.
Bronco Beef Salad


Ingredients:
red wine vinegar, Dijon mustard, garlic clove, salt, fresh ground black pepper, sugar, mushrooms, cherry tomatoes, artichoke hearts, iceberg lettuce, fresh parsley, blue cheese

Directions:
1. Combine marinade ingredients in lidded jar and shake well.  In medium bowl, combine mushrooms, beef, tomatoes and artichokes.  Pour marinade over beef mixture and refrigerate overnight.
2.  To serve, arrange beef mixture with marinade on bed of lettuce on individual plates or in salad bowl.  Sprinkle with parsley and blue cheese.
Fried Potatoes and Eggs


Ingredients:
potatoes, eggs, onion

Directions:
Cube potatoes and place in hot oil., Add remaining ingredients., Fry until eggs are cooked and onions tender.
Caipirinha


Ingredients:
limes, sugar

Directions:
1. Wash limes and roll them on a counter or cutting board to loosen juices.
2. Cut limes into thin slices (approximately 1/8 inch thick].
3. Remove lime seeds (it’s easier to do it now, instead of having to remove them with your teeth].
4. Place unseeded lime slices into highball glass (we’ve also had Caipirinhas with the limes cut in quarters, and that works, too; it's a common practice to put both slices and quarters in a Caipirinha].
5. Pour two to three tablespoons (yes, you read that right; Brazilians like this drink sweet; of course, you can cut the sugar if that’s your preference!] over the limes, get a pestle and muddle sugar and limes (this means mush together] (pulp side up].
6. Don’t muddle the lime skin, which can be bitter.
7. Add 2 to 3 oz. Cachaça (to preference and taste] and stir well to be sure the sugar dissolves.
8. Add cracked ice and stir again. Serves one.
Salsa Ranch Chicken Wraps


Ingredients:
salsa, boneless skinless chicken breast halves, cucumbers, tomatoes, green pepper, swiss cheese, butter

Directions:
Spread 1 tablespoon of salsa and 1 tablespoon of ranch dressing over each tortilla. Place the chicken, cucumber, tomato and green pepper down each center; top with 1-1/2 slices of cheese. Fold ends of each tortilla over filling.
In a large skillet, melt 1 tablespoon butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter.
Texas Sweet & Sour Cole Slaw


Ingredients:
sugar, distilled white vinegar, green cabbage, red bell pepper, green bell pepper, onion, carrot

Directions:
"Whisk sugar, vinegar, and oil to blend in large bowl. Add remaining ingredients and toss to combine. Season to taste with salt and pepper. Cover tightly and refrigerate at least 4 hours, tossing occasionally. (Can be prepared 2 days ahead. Keep refrigerated.]."
Souper Pot Roast


Ingredients:
shortening, onion, water, bay leaf, white vinegar, lemon juice, carrots

Directions:
Brown roast in shortening - use a large covered roasting pan., Combine remaining ingredients and pour over browned roast., Cover and bring to a simmer., Place in 300°F oven for 3-1/2 hours., Turn meat after 1-1/2 hours., Remove roast, cool and wrap in aluminum foil - refrigerate., Remove bay leaf from gravy and strain through a fine sieve - refrigerate., Next day unwrap the roast and put in a covered roasting pan., Pour gravy over roast., Heat at 300°F for 1 hour., Great with mashed potatoes or wide egg noodles.
Home-Style Buffalo Wings
Category: appetizers-and-snacks
By Aparna Pathak Nambiar

An easy and non-fried recipe of Buffalo chicken wings. Serve with blue cheese salad dressing, sticks of carrot, and celery.

Ingredients:
½ pound chicken wings, split and tips discarded
½ teaspoon salt
½ teaspoon ground black pepper
½ cup butter
¾ cup red hot sauce
¼ cup brown sugar  (Optional)
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon cayenne pepper

Directions:
Preheat oven to 425 degrees F (220 degrees C). Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add chicken wings, put lid on steamer, and steam wings until no longer pink at the bone and the juices run clear, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Spread chicken wings onto a platter to cool; pat dry with paper towel. Spread wings onto a rimmed baking sheet; season with salt and pepper. Bake wings in preheated oven for 20 minutes, flip, and continue to bake until crispy, about 20 minutes more. Melt butter in a saucepan over low heat. Stir hot sauce, brown sugar, onion powder, garlic powder, and cayenne pepper into the melted butter; cook, stirring occasionally, until the seasonings dissolve into the liquid and the mixture is hot, about 5 minutes. Put wings in a large bowl; pour sauce over wings and toss to coat.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 155.6
Fat: 13 g
Saturated fat: 7.7 g
Carbohydrates: 8.3 g
Sugars: 7.3 g
Dietary fiber: 0.3 g
Protein: 2.3 g
Cholesterol: 36.4 mg
Sodium: 789.7 mg
Easiest Bisquick Banana Bread


Ingredients:
bananas, vanilla, eggs, Bisquick, sugar

Directions:
Preheat oven to 350., Lightly grease a 9X5X3 inch loaf pan., Beat all ingredients together until well blended., Pour batter into pan., Bake for about 1 hour or until toothpick inserted in middle comes out clean., Immediately remove from pan.
Japanese-Style Fluffy Pancakes
Category: breakfast-and-brunch
By Rich B.

The Japanese have perfected this simple, yet exciting fluffy pancake recipe that anyone can make. So delicious, you might eat it without butter or syrup. Enjoy! Serve this right from the griddle or pan.

Ingredients:
2  eggs
¼ cup brown sugar
1 ½ cups all-purpose flour
2 teaspoons baking powder
⅔ cup milk
½ teaspoon vanilla extract

Directions:
Beat eggs and sugar together in a bowl using an electric mixer on medium speed until well blended. Mix flour and baking powder together in a separate bowl. Slowly mix into the sugar-egg mixture; batter will thicken rather quickly. Slowly add milk. Stir in vanilla extract. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 medium pancakes

Calories: 281.9
Fat: 3.7 g
Saturated fat: 1.4 g
Carbohydrates: 52.1 g
Sugars: 15.7 g
Dietary fiber: 1.3 g
Protein: 9.3 g
Cholesterol: 96.3 mg
Sodium: 300.3 mg
Fried Eggplant and Mozzarella


Ingredients:
eggplant, coarse salt, fresh mozzarella cheese, basil leaves, flour, egg

Directions:
Directions:
Sprinkle the salt onto the eggplants slices and let rest for 20 minutes.
Rinse the salt from the eggplant slices and pat them dry.
Form sandwiches out of 2 slices of eggplant with a slice of mozzarella and a basil leaf in the middle.
Dredge the eggplant sandwiches in the flour.
Dip them into the egg and then in the bread crumbs to coat.
Fry in oil until golden brown, about 2-4 minutes each.
Cut into four and serve with a tasty tomato sauce.
Authentic Thai Basil Chicken (Very Easy and Fast)
Category: meat-and-poultry
By Nancy Gibson

This only takes about 25 minutes to make. Very easy and fabulous flavor! This is very popular in Thailand. They sell this on the streets as well as in the restaurants. You won't believe how incredible this recipe is. It is my husband's and my new favorite. Serve with white rice.

Ingredients:
2 tablespoons vegetable oil
½  onion, sliced
3 cloves garlic, sliced
1 large skinless, boneless chicken breast, cut into 1-inch pieces
¼ cup oyster sauce
3 tablespoons soy sauce
1 pinch white sugar
2  small chile peppers, sliced  (Optional)
⅓ cup water
½ cup fresh basil leaves

Directions:
Heat oil in a wok or large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 30 seconds. Add chicken; cook and stir until no longer pink, about 5 minutes. Stir in oyster sauce, soy sauce, and sugar. Stir in chile peppers. Pour in water. Cook until slightly thickened, 3 to 5 minutes. Stir in basil before serving.

Prep time: 15 mins
Cook time: 9 mins
Total time: 24 mins
Yields: 2 servings

Calories: 303.7
Fat: 16.2 g
Saturated fat: 2.8 g
Carbohydrates: 14.5 g
Sugars: 5.7 g
Dietary fiber: 2.1 g
Protein: 25.8 g
Cholesterol: 58.5 mg
Sodium: 1625.4 mg