xiaoxl/recipe_data huggingface dataset:
Herb-Pistachio Brussels Sprouts


Ingredients:
Brussels sprouts, unsalted butter, onions, garlic clove, dried thyme, lemon-pepper seasoning, pistachio nuts, parmesan cheese

Directions:
Cut tough stem end off sprouts, and slice each sprout in half.
Heat butter in skillet, and saute' onion and garlic until soft.  Add sprouts and toss well to coat.  Add thyme and lemon pepper, stir, cover, and let cook until sprouts are tender but not too soft (about 8 minutes].
Serve with a sprinking of pistachio nuts and Parmesan.
Glazed Doughnuts


Ingredients:
milk, water, shortening, sugar, eggs, salt, flour

Directions:
Scald milk; cool to lukewarm.
Soften yeast in warm water (and proof by allowing to set for 10 minutes, watching for bubbling to begin to occur]; add to milk.
Cream the shortening and sugar together.
Add eggs and beat.
Add salt to milk and yeast mixture.
Alternately add flour and creamed shortening, sugar and eggs mixture.
Stir until smooth.
Cover and let stand until double in bulk.
Roll 1/2 inch thick on lightly floured surface.
Cut and let rise until double in bulk, again.
Fry in deep fat fryer until light brown on each side.
Remove and place on paper towels to absorb excess oil (into the paper towels, rather than the doughnuts].
Change paper towels frequently.
While still warm: Glaze with powdered sugar glaze.
If you prefer, they can be put into a sack with dry powdered sugar, crystal sugar or brown sugar and shaken gently to coat, or frosted with one of your favorite icings and sprinkles or nuts.
When completely cool and glaze or frosting has set, store in an airtight container.
They can also be frozen for later use (eliminate as much air as possible].
If frozen, when ready to serve, remove from freezer, place on microwave-safe dish, cover with wax paper and run on defrost cycle until warmed through.
They will be almost as fresh as when you first made them!
Hamburger Fried Rice


Ingredients:
soy sauce, ginger, butter, eggs, olive oil, garlic clove, green onions, red pepper flakes, cooked white rice, bean sprouts, mushroom

Directions:
Heat butter in small skillet, add eggs and soft scramble.  Remove from heat.  Set aside.
Heat oil in wok or large skillet.  Add hamburger and cook very well.
Add garlic, ginger, soy sauce and pepper flakes to cooked hamburger.  Stir-fry for 1 minute longer.
Add rice.  Stir-fry for 3 to 4 minutes longer.
Stir in scrambed eggs and thinly sliced green onions.  Serve at once.
Portuguese Cornbread


Ingredients:
cornmeal, ground pepper, salt, boiling water, fast rise yeast, sugar, hot water, olive oil, bread flour, olive oil

Directions:
In stand mixer bowl, fitted with dough hook attachment, combine 1 cup of the cornmeal, pepper and salt.
Add 1 cup boiling water and mix until smooth. Let cool to 120°F (about 20 minutes].
Mix in yeast and sugar, then 1/4 cup hot water and 1 tablespoon oil.
Mix in remaining 1/2 cup cornmeal.
Add 1 cup bread flour and mix until smooth and elastic, about 5 minutes.
Cover bowl with damp towel and let dough rise in warm, draft-free area until puffy. ( about 45 minutes].
Grease 9-inch metal pie pan with oil.
Knead enough of the remaining bread flour into dough to make it nonsticky. Knead on floured surface until smooth and elastic, about 5 minutes.
Form dough into a ball and place in pan.
Flatten to fill bottom of pan, cover with towel and let rise in warm, draft-free area until doubled, about 50 minutes.
Preheat oven to 350°F
Score top of bread in ticktacktoe pattern.
Bake until bread is light brown on top and sounds hollow when tapped on bottom, about 45 minutes.
Remove from pan; cool on rack.
Serve warm or at room temperature. (Can be made 1 day ahead. Cool. Wrap tightly. Before serving, wrap in foil and warm in 350°F oven 15 minutes].
Shiny Cookie Icing
Category: desserts
By VeganCourtney

Shiny icing my mom loves to put on shaped sugar cookies. We decorate cookies around Halloween and Christmas; it's a great family tradition! Color the frosting with food coloring to your desired shade.

Ingredients:
2 cups confectioners' sugar
4 teaspoons light corn syrup
4 teaspoons milk

Directions:
Stir confectioners' sugar, corn syrup, and milk together in a bowl until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 -1/2 cup

Calories: 21.9
Carbohydrates: 5.6 g
Sugars: 5.3 g
Sodium: 0.4 mg
Chicken Breast Cutlets with Artichokes and Capers
Category: world-cuisine
By Josephine Franchino Twohy

An easy and elegant chicken dish. Perfect when served family-style on a platter.

Ingredients:
1 cup whole wheat or white flour
½ teaspoon salt
⅛ teaspoon white pepper, or to taste
⅛ teaspoon black pepper, or to taste
2 pounds chicken breast tenderloins or strips
2 tablespoons canola oil
2 tablespoons extra-virgin olive oil
2 cups chicken broth
2 tablespoons fresh lemon juice
1 (12 ounce) jar quartered marinated artichoke hearts, with liquid
¼ cup capers
2 tablespoons butter
¼ cup chopped flat-leaf parsley

Directions:
Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess. Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside. Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half. Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 407.9
Fat: 18.6 g
Saturated fat: 4 g
Carbohydrates: 22 g
Sugars: 0.3 g
Dietary fiber: 4.9 g
Protein: 40.1 g
Cholesterol: 97.9 mg
Sodium: 719.3 mg
Lactation Cookies
Category: desserts
By kfwarden

These cookies are great for breastfeeding mothers! They are moist and super yummy and they help boost and/or maintain milk supply. And yes, husbands can eat them too! I have to hide these from my hubby when I make them! The brewers' yeast, wheat germ, flax seed, and whole oats are why these cookies help with milk supply for lactating mothers. Don't skip those ingredients!

Ingredients:
2 tablespoons flax seed meal
¼ cup water
1 cup butter, softened
1 cup white sugar
½ cup brown sugar
3  egg yolks
1 ½ teaspoons pure vanilla extract
2 cups all-purpose flour
¼ cup brewers' yeast
1 tablespoon wheat germ
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cream of tartar
2 ½ cups old-fashioned oats
1 cup chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix flaxseed with water in small bowl and let soak for 5 minutes. Beat butter, white sugar, and brown sugar together in a large mixing bowl until creamy. Add egg yolks and vanilla extract; beat to incorporate. Stir flax seed mixture into the butter mixture. Mix flour, brewer's yeast, wheat germ, baking soda, salt, and cream of tartar in a separate bowl; add to butter mixture and stir until just combined. Fold oats and chocolate chips into the dough. Roll dough into walnut-sized balls and place 2 inches apart onto a baking sheet. Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 36 cookies

Calories: 157.6
Fat: 7.5 g
Saturated fat: 4.3 g
Carbohydrates: 21.3 g
Sugars: 11.2 g
Dietary fiber: 1.4 g
Protein: 2.4 g
Cholesterol: 30.6 mg
Sodium: 107.4 mg
Curry Comfort Chicken Pot Pie


Ingredients:
sweet potato, yellow onion, green pepper, parsnip, chicken breasts, butter, flour, olive oil, chicken broth, half-and-half, curry powder, eggs, Bisquick

Directions:
Preheat oven to 400 degrees.
Combine sweet potato, parsnip and 1 tbs. of the olive oil in a large Ziploc bag and shake to coat them in olive oil.
Spread them out on a large baking sheet and season with salt and pepper to taste.
Bake for 10-15 minutes, until they just start to brown and turn tender.
In a large skillet or wok, over medium heat, saute chicken in the rest of the olive oil, seasoning with salt and pepper to taste.  Remove chicken from skillet into a large bowl.
In the same skillet, over medium-high heat, melt the butter and saute the onion and bell pepper until both just begin to brown.
Add sweet potato and parsnip, and stir to mix vegetables.
Reduce heat to medium, then add flour and cook for one minute stirring constantly to coat the vegetables.
Combine chicken broth, half and half and curry powder.
Pour over vegetables and simmer, stirring constantly, until the mixture is thick and bubbling.
Stir in the chicken.
Pour the mixture into a 9 x 13 Pyrex baking dish.
Combine eggs and Bisquick and pour over the top of pot pie.
Place in center of oven and bake for 25-30 minutes until the top turns golden brown.
Summer Dream from the Flying Apron Cafe


Ingredients:
half-and-half, half-and-half, sugar, corn syrup, cherries

Directions:
Combine orange juice, Half and Half,  sugar and corn syrup., Mix well ., Add 3 tsp grenadine and mix., Pour into a stem glass,top with whipped cream and a cherry., Add 2 straws.
Chocolate Rum Soaked Cherries


Ingredients:
maraschino cherries, rum, bittersweet chocolate, shortening

Directions:
Place cherries in a bowl; cover with rum. Refridgerate, covered, overnight. Drain and pat dry. (Save the rum for a mixed drink!].
In a microwave, melt chocolate and shortening at 50% power in 30 second intervals.
Stir until smooth.
Holding stems, dip cherries in chocolate mixture; allow excess to drip off. Place on waxed paper.
Let stand until set.
New Ginger Wine - Christmas & Holiday Ginger Wine


Ingredients:
lemon rind, lemon juice, white wine, honey, golden syrup, fresh ginger, raisins, brandy, cognac

Directions:
In a non-reactive saucepan over medium heat, combine the lemon zest and juice, wine, honey or golden syrup, ginger, and raisins.
Raise the heat to medium-high, stirring constantly until the honey or golden syrup is melted, which will take about 4 minutes, but do not allow to boil.
Add the brandy or Cognac and place into glass container.
Refrigerate at least one day (or two, to taste], then strain the wine and serve in small glasses; it will be slightly cloudy but very tasty and very good for helping digest those large dinners everybody had!
Note:  honey and golden syrup have different tastes, and I like both.  It's nice to have the both versions of the wine with made, for different folks' tastes!
Cookie Stamp Shortbread


Ingredients:
butter, sugar, flour

Directions:
Cream butter and sugar thoroughly.
Add flour gradually, one cup at a time. Mix this until well blended, but do not overmix.
Roll into one-inch balls, and place on ungreased cookie sheet.
Stamp with warm cookie stamp.
Bake at 325F degrees for 15 to 20 minutes (or 12-15 minutes per reviewer].
Old Fashioned Rice Pudding


Ingredients:
rice, evaporated milk, brown sugar, butter, vanilla, nutmeg, eggs, raisins

Directions:
Thoroughly combine rice with all remaining ingredients.
Pour into lightly greased crock-pot.
Cover and cook on high for 2 hours.
(or LOW: 4-6 hours].
Stir after first hour.
This recipe may be doubled if desired.
Roast Chicken with Lemon, Garlic, and Rosemary
Category: meat-and-poultry
By Magda

Roast chicken could not be easier - or tastier - than with this recipe. Lemon, rosemary, and garlic help to flavor this gloriously roasted chicken with crispy skin.

Ingredients:
1  whole chicken
1 tablespoon salt
1 teaspoon ground black pepper
2 sprigs rosemary
3 cloves garlic, peeled
1  lemon, halved

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon. Place the chicken on a roasting rack set inside a roasting pan. Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 437.6
Fat: 25.8 g
Saturated fat: 7.2 g
Carbohydrates: 4 g
Dietary fiber: 1.5 g
Protein: 46.4 g
Cholesterol: 145.5 mg
Sodium: 1885.4 mg
Italian Chicken Burgers


Ingredients:
ground chicken, egg, parmesan cheese, garlic clove, onion powder, seasoning salt, pepper, mozzarella cheese

Directions:
Combine all ingredients until well blended.
Form into patties.
Grill or cook  until juices no longer pink inside.
When I have these on a bun, I use pasta or pizza sauce as a condiment instead of the usual burger toppings.
Herby Garden Peas


Ingredients:
peas, butter, garlic clove, fresh mint leaves, flat leaf parsley, lemon

Directions:
•	Melt the butter in a pan on a medium heat and add the garlic.
•	Once the garlic turns golden add the peas and season with a pinch of salt and pepper. Cook the pease for 2 minutes.
•	Now add the chilli, mint and parsley and cook for another 1 to 2 minutes, until the peas are cooked through out.
•	Once cooked, squeeze the lemon over the peas, mix well and serve.
Italian Bean and Sausage Soup


Ingredients:
olive oil, onion, garlic, plum tomatoes, hot water, medium pasta shells, chicken bouillon cubes, cannellini beans

Directions:
Heat oil in a 4 quart pot.  Remove sausage from casing & crumble into oil.  Stir in the onions and garlic.  Cook over "high" heat, stirring often, until the sausage browns (about 5 minutes].
Meanwhile, cut up the tomatoes right in the can (use kitchen shears].
Add tomatoes w' juice, water, pasta and bouillon cubes to the pot.  Bring to boil over "high" heat, stiring a couple of times.  Lower heat, cover & simmer for 10 minutes.
Meanwhile, rinse and drain the beans.  Add to the soup and simmer for 5 minutes, or until pasta is tender and the beans are heated through.
Easy Shaked-Up Macaroni and Cheese


Ingredients:
elbow macaroni, half-and-half cream, milk, all-purpose flour, garlic powder, sharp cheddar cheese, butter, margarine

Directions:
Set oven to 350 degrees F.
Grease a 13 x 9-inch baking dish.
Cook the macaroni in boiling water until al dente (do not cook until very soft] drain, then place into a bowl.
Place the milk, flour, onion salt and garlic powder in a 1-quart jar; cover tightly and shake vigorously for 1 minute; pour the mixture over the macaroni and add in 3-1/2 cups shredded cheddar cheese; mix thoroughly to combine, then spread into the baking dish.
Sprinkle with breadcrumbs then remaining 1 cup of cheddar cheese.
Drizzle 1/4 cup melted butter or margarine over the top.
Bake uncovered for 45 minutes or until golden brown.
Pork Schnitzel Mit Smoked Gouda Sauce


Ingredients:
boneless pork chop, panko breadcrumbs, kosher salt, black pepper, fresh basil, flour, buttermilk, egg, butter, garlic, flour, heavy cream, smoked gouda cheese, fresh basil

Directions:
Pork Schnitzel: Using a meat mallet (or the back of a small pan] pound out the pork until it is 1/4” thick. Season well with salt and pepper.
Combine breadcrumbs and basil; set aside.
Whisk together egg and buttermilk; set aside.
Dredge cutlets in flour, then buttermilk mixture and finally breadcrumbs. Place in single layer in a shallow dish, cover and refrigerate for 30 minutes to allow breading to stick and dry.
Heat oil in large, heavy skillet over medium heat and fry cutlets on each side until golden brown, about 4-5 minutes each side. If necessary, finish in 350° oven for 5-8 min until internal temp reaches 145°. I accidentally purchased bone-in pork chops and finished the chops in the oven.
Smoked Gouda Sauce: Heat butter over medium heat, add garlic, and cook 1 minute until fragrant.
Whisk in flour and cook briefly, 1 minute more.
Add cream and reduce until thickened, about 5 minutes, whisking constantly. Reduce heat to medium-low if necessary to avoid burning the sauce. Whisk in Gouda, season with salt to taste.
Plate pork chops, garnish with black pepper and fresh basil ribbons and serve with the sauce immediately. I drizzled some sauce on the chops and placed the rest in a gravy boat.
Crisp Veggie Sandwich


Ingredients:
mayonnaise, chives, ground black pepper, eggs, radishes, cucumber, sea salt

Directions:
Stir mayonnaise, dill, chives, lemon zest, lemon juice and pepper in small bowl.
Spread on bread and top with combinations of egg, radish, cucumber and top with salt. Garnish with dill, chives, cress or sprouts.
More recipes are available online at flavour.ca.
Sauteed Chicken Livers


Ingredients:
chicken liver, butter, margarine, fresh mushrooms, onion, celery, flour, flour, vegetable broth, beef broth, salt, fresh coarse ground black pepper, sherry wine, fresh parsley, Worcestershire sauce, fresh parsley leaves, basmati rice

Directions:
Season livers with 3 Tablespoons of the flour and salt and pepper, to taste.
Saute chicken livers in 2 Tablespoons butter, 5 minutes or until brown but still pink inside.
Remove livers, and drain on paper towels, reserving drippings in skillet.
Add other tablespoon butter, if necessary.
Saute mushrooms, onions and celery in drippings until golden brown.
Stir in flour(I guessed at the amount - use little by little] salt & pepper with broth.
Add Sherry, parsley and wocesterhsire sauce; bring to a boil.
Add more flour if necessary, but remember to mix it with some liquid first, so that there won't be any lumps.
Reduce heat to a simmer and cook for 5 minutes, stirring often.
Add chicken livers, simmer 3-5 additional minutes.
Serve over fluffy white rice (sprinkled with bacon] or.
Basmatti rice, sprinkled with chopped parsley (sprinkled with bacon] or.
Buttered broad noodles with peas*.
*Broad buttered noodles: boil noodles according to package instructions, drain and coat with butter, salt & pepper and combine with 1/4 cup frozen peas (defrosted].
Pan-Fried Garlic Shrimp
Category: seafood
By Ruppelig

This is a very easy recipe for pan-fried shrimp with garlic. I like to just eat them with warm baguette slices, but you can serve them as a main with rice or as an appetizer.

Ingredients:
2 tablespoons vegetable oil
¾ pound large shrimp in the shell
1  shallot, minced
4 cloves garlic, sliced
1 tablespoon extra-virgin olive oil, or to taste
1  fresh lemon, cut into wedges

Directions:
Heat oil in a skillet over medium-high heat and cook shrimp until pink on all sides, 3 to 5 minutes. Reduce heat to low. Add shallot and garlic; cook until soft, about 5 minutes. Drizzle with olive oil and serve with lemon wedges.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 3 servings

Calories: 233.4
Fat: 14.7 g
Saturated fat: 2.3 g
Carbohydrates: 8 g
Sugars: 0.6 g
Dietary fiber: 1.9 g
Protein: 19.6 g
Cholesterol: 172.3 mg
Sodium: 201.6 mg
Zucchini-Feta Casserole


Ingredients:
Bulgar wheat, boiling water, onions, garlic cloves, zucchini, dried basil, dried oregano, dried marjoram, pepper, eggs, feta cheese, cottage cheese, fresh parsley, tomato paste, tamari soy sauce, cheddar cheese, tomatoes, sesame seeds

Directions:
Place bulgur in bowl and pour boiling water.  Cover and let sit until liquid is absorbed.
Sauté onions and garlic in oil until onions are translucent.  Add zucchini, herbs, pepper, and continue to sauté on medium heat until zucchini is JUST tender.
In bowl lightly beat eggs.  Mix in feta and cottage cheese.
Add to the bulgur bowl, chop parsley, tomato paste, soy sauce; mix well.
Assemble casserole in oiled 9 x 9 dish.  Layer first the bulgur mixture, next sautéed veggies, and then feta mixture.  Top it with grated cheddar cheese, sliced tomatoes and sprinkle with sesame seeds.
Bake covered at 350°F for 45 minutes.  Uncover for last 15 minutes.  Let stand 10 min before serving.
Maple Walnut Muffins


Ingredients:
walnuts, all-purpose flour, baking powder, baking soda, salt, granulated sugar, light brown sugar, maple syrup, butter, eggs, buttermilk

Directions:
Preheat oven to 350°F.
Grease or paper line 20 muffin cups.
Spread walnuts on a baking sheet, toast in the oven 5 minutes, cool and coarsely chop.
In a bowl, sift together flour, baking powder, baking soda and salt.
In a larger bowl, combine sugars, syrup and butter, beat with an electric mixer until light and fluffy.
Add the eggs one at a time, beating to mix thoroughly after each addition.
Pour half of the buttermilk and half of the flour mixture into the butter mixture and stir until blended, repeat with the remaining ingredients.
Fold in the walnuts and fill muffin cups 2/3 full.
Bake 20 to 25 minutes, remove and let stand 5 minutes before transferring to a cooling rack.
Minted Tomato, Rhubarb and Lime Cooler


Ingredients:
rhubarb, sugar, water, tomatoes, lime juice, of fresh mint

Directions:
Combine rhubarb, sugar & water in a med pan. Cover, simmer about 10 min or till rhubarb is tender & allow to cool.
Just b4 serving, blend or process rhubarb w/remaining ingredients till smooth & serve immediately.
Fresh Spinach and Roasted Garlic Custards


Ingredients:
heavy whipping cream, fresh spinach leaves, kosher salt, fresh ground white pepper, eggs, roasted garlic, extra virgin olive oil

Directions:
Preheat oven to 325°F Butter six 3/4-cup ramekins or custard cups and place in 13x9x2-inch metal baking pan. Fill large bowl with ice and water.
Bring cream to simmer in medium saucepan. Remove cream from heat. Add spinach, salt, and white pepper and stir until spinach wilts, about 1 minute. Place saucepan over ice water; stir to cool mixture quickly.
Pour cooled spinach mixture into blender; add eggs and roasted garlic. Blend until spinach is pureed and custard is smooth. Divide custard among prepared ramekins. Pour enough hot water into pan to come halfway up sides of ramekins.
Bake custards until gently set in center, turning pan after 30 minutes, about 55 minutes total.
Do ahead: Can be made 1 day ahead. Cool custards in water. Remove from water, cover, and chill. Rewarm custards 2 at a time, uncovered, about 1 minute in microwave at 50 percent power.
Cut around custards to loosen and turn out onto plates. Drizzle with extra-virgin olive oil and serve.
Beanshoot, Avocado & Baby Spinach Salad


Ingredients:
fish sauce, rice vinegar, water, palm sugar, chili pepper, ginger, garlic cloves, bean sprouts, red onion, red capsicum, English cucumber, avocado

Directions:
Place the fish sauce, rice vinegar, water, palm sugar, chilli, ginger and garlic in a bowl and whisk up. Taste for seasoning.
In another bowl, mix together the baby spinach leaves, beanshoots, onion, capsicum, cucumber and avocado with dressing to taste.
Awesome Green Beans!


Ingredients:
green beans, bacon, garlic powder, salt, pepper

Directions:
"Cook bacon in the pan, add drained beans, and the spices. If you like steak seasonning spices, you can add that too. Cook for 10 more minute."