xiaoxl/recipe_data huggingface dataset:
Cuban Chicken Adobo


Ingredients:
boneless chicken breasts, garlic powder, lime juice, onion powder, ground cumin, dried oregano, dried thyme, dried cilantro, dried parsley, salt, pepper, olive oil

Directions:
Prepare a marinade for the chicken out of the remaining ingredients.
Place the chicken in the marinade coating each piece of chicken well.
Let marinade at least an hour turning the chicken several times (overnight is better].
Broil or bar-b-q.
Lemon Marmalade Pork Chops


Ingredients:
boneless pork loin chops, lemon pepper, cider vinegar, lemon marmalade, lemon peel

Directions:
Brush chops lightly with vegetable oil and sprinkle with lemon pepper.
Heat large nonstick skillet over medium-high; add chops and cook 4 to 5 minutes per side or until done (internal temp 155°F] and well browned.
Remove chops from pan and keep warm.
Lower heat and carefully add vinegar and marmalade to skillet.
Cook 1 or 2 minutes, stirring to scrape up any brown bits on the bottom of the skillet.
Return chops to skillet; turn chops once to coat with sauce.
Refrigerate leftovers.
Tastey Lowfat 2 Step Ginger Chicken


Ingredients:
skinless chicken thighs, ginger powder, soy sauce, water, salt, pepper, sugar

Directions:
In large pot, add 4-6 cups of water.
Set to high heat to begin boil.
add skinned chicken thighs(may add more water to cover all chicken].
add 2 tablespoons of Soy Sauce.
and 1/2 tsp of Ginger Powder.
All these ingredients (except chicken] can be adjusted to your palate.
Once it comes to a boil, turn down heat to low boil and cover.
after 40 minutes remove lid and allow liquid to boil down till about 3/4 cups are left.
Turn over all pieces of chicken, taste sauce for taste and add pepper and salt to taste.
Finally, add 1/4 cup sugar (the key is adding a little to each chicken thigh] and the rest to the liquid.
It's key to stay over the dish tasting for perfection, and watching for caramelizing of the liquid. As soon as it begins, turn heat off, so you have sauce to drizzle over the dish later.
Serve over rice, or noodles, drizzle with sauce and enjoy, without a guilty conscious.
Rusty's Chocolate Vegan Brownies


Ingredients:
unbleached white flour, turbinado sugar, baking powder, baking soda, sea salt, chocolate soymilk, unsweetened applesauce

Directions:
With vegetable oil, lightly oil a 9 x 12 glass pan.
Preheat oven to 325 degrees.
With a fork, mix together the flour, cocoa, sugar, baking powder, baking soda and sea salt.
In a small bowl, blend the chocolate soy milk and applesauce.
Combine the liquid ingredients into the dry ingredients and thoroughly mix together.
Fold in the chocolate chips.
Pour batter into the oiled pan and bake for 35-40 minutes.
Smaller pans have a longer cooking time.
Spaghetti Tacos


Ingredients:
ground beef, spicy tomato sauce, cheese

Directions:
Brown ground beef and drain grease.  Add tomato sauce and taco seasoning.  Fill up one empty tomato sauce can with water and add.  Season to taste with salt, pepper and garlic powder.  Simmer on medium heat.
Cook spaghetti as directed on box.
Add cooked noodles to sauce and toss to combine.
Put noodle/sauce combination in crunchy taco shells and add cheese on top.
Enjoy!
Roasted Butternut Squash Seeds
Category: appetizers-and-snacks
By Alyssa Singer

Cooking up some winter squash? Stop tossing out the seeds. Seeds from butternut, spaghetti, acorn, and other hard squashes can be roasted into a crispy snack or salad topper, just like pumpkin seeds. Season with chili powder, garlic powder, seasoned salt, or curry.

Ingredients:
aluminum foil
1 cup butternut squash seeds or other hard squash seeds
olive oil
chili powder to taste
sea salt to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Clean pumpkin seeds so there are no strings or pulp attached to them. Pat dry or let air dry in a strainer. Spread seeds in a single layer on the prepared baking sheet. Drizzle seeds lightly with olive oil and stir to coat evenly. Sprinkle lightly with chili powder and sea salt. Bake, stirring every 5 minutes, until just slightly golden, about 15 minutes. Remove from oven and allow to cool.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 217.3
Fat: 19.2 g
Saturated fat: 3.5 g
Carbohydrates: 6.3 g
Sugars: 0.4 g
Dietary fiber: 1.4 g
Protein: 8.5 g
Sodium: 88.8 mg
Glazed Carrots With Onions


Ingredients:
butter, carrots, onions, ground ginger, currant jelly, salt, fresh parsley

Directions:
In a medium skillet, melt butter over medium-low heat.
Add carrots, onions, and ginger, cover and cook, stirring, for about 7 to 10 minutes, until just tender.
Stir in the orange juice, jelly, and salt.
Cook, uncovered, for about 4 minutes, stirring frequently, until vegetables are tender and nicely glazed with the jelly and orange juice mixture.
Sprinkle with fresh chopped parsley just before serving.
Kick'n Chunky Chicken Tortilla Soup


Ingredients:
chicken breasts, celery ribs, carrots, onion, Rotel tomatoes & chilies, black beans, garlic cloves, flour, cornstarch, onion powder, garlic powder, ground cumin, chili powder, paprika, cayenne pepper, salt, olive oil, tortilla chips, tortilla, sour cream, cheese

Directions:
Fillet chicken breasts in half and bake at 400 degrees for 20 minute  While chicken is cooking, proceed with steps 2-6.
Mix all spices & seasonings with flour and cornstarch in small bowl and set aside.
In a large pot sautee onions, celery, carrots and garlic in oil until tender
Add vegetable broth to the pot.
Stir in corn, black beans and can of Rotel tomatoes and green chiles.
Add seasoning mixture and stir on medium high heat.
When chicken is done, cut into large chunks and add to the pot.
Add 2 cans of cream of chicken soup to pot and mix well.
Continue stirring soup on medium high heat about 20 minutes.
When soup is done, place a handful of tortilla chips into soup bowls.
Sprinkle cheese over the tortilla chips then spoon heaping ladle of soup over the tortilla chips.
Top off with a dollop of sour cream and enjoy!
Oatmeal Wheat Sandwich Bread


Ingredients:
evaporated milk, warm water, instant yeast, dark brown sugar, quick oats, whole wheat flour, bread flour, salt, butter

Directions:
Using bread machine:
Add first 6 ingredients together in bread machine pan, let sit for 10 minutes until bubbly.
Add vegetable oil, bread flour and salt. Let the bread machine mix and knead the dough.  If dough is too stiff or too wet add a little more flour or water to make a smooth slightly sticky dough. Turn off bread machine before the rise cycle begins and put dough into a large oiled bowl to rise. Cover and let double in size ( about 35-45 minutes].
Note: This recipe can be made by hand or mixed and kneaded with a kitchen-aid mixer. * If using all-purpose flour add 1 Tablespoon Vital wheat gluten.
After first rise punch dough down and divide into two equal pieces. On a lightly oiled or floured surface; punch out air bubbles and shape each piece of dough into a loaf and place into two oiled 9x5 bread pans, cover and let rise again until double or until dough is about 1 inch over tops of pans.
Bake at 350 degrees for 30-35 minutes. ( if getting too brown on top cover with foil last 15 minutes of baking] Remove from bread pans and turn out onto cooling rack. For softer crust spread butter over tops of loaves while still warm. Let cool at least 1 hour before slicing.
Spiced Plum Pound Cake


Ingredients:
plums, brown sugar, ground cinnamon, ground cloves, ground black pepper, butter, caster sugar, vanilla extract, eggs, plain flour, sea salt, baking powder, icing sugar, lemon juice

Directions:
Cut each plum half into 3 wedges and set aside. Combine the sugar, cinnamon and other spices in a bowl and set aside.
Cake:
Beat the butter, sugar and vanilla until pale and light. Gradually beat in the eggs.
Combine the flour, salt and baking powder and gently mix into the butter mixture. Don’t over beat or the cake will be tough.
Spread half of the batter in the base of the loaf tin (app. 25cm x 13cm and 7½ cm deep] lined with parchment paper, then scatter over half of the plums. Sprinkle half of the brown sugar mixture over the top. Repeat with the remaining batter, plums and sugar.
Bake in the oven at 150°C fan for about 1 h 10 minutes or until a skewer inserted into the centre comes out clean. Cover the top loosely with foil if getting too brown. Cool completely before removing from the tin.
Icing:
Combine icing sugar with enough lemon juice to make a smooth, thick but pourable icing.
Serve dusted with icing sugar or drizzle with lemon icing.
Oriental Noodle & Crab Salad


Ingredients:
seasoned rice vinegar, garlic, red pepper flakes, water, fresh snow peas, sugar snap peas, red bell pepper, green onion

Directions:
Mix the ingredients together for the dressing & set aside.
Bring the water to boil in a large pot. Add the noodles & return to a boil, cook 2 minutes.
Add the crabmeat & peas, cook for another minute or until noodles are al dente.
Drain the noodle mixture then toss in the dressing. Arrange the noodle mixture on salad plates the sprinkle with green onions.
Quinoa and Black Bean Salad
Category: salad
By Janberet

Scoop this salad onto a bed of fresh spinach.

Ingredients:
2 cups cooked quinoa
1 ½ cups cooked black beans
2 stalks celery, diced
¼ cup chopped red onion
2 tablespoons chopped preserved lemon
2 tablespoons extra-virgin olive oil
½  orange, zested and juiced
1 teaspoon apple cider vinegar
½ teaspoon agave nectar
½ teaspoon salt
1 pinch ground black pepper
1 pinch ground coriander

Directions:
Mix quinoa, black beans, celery, onion, and preserved lemon together in a large bowl. Mix olive oil, 2 tablespoons orange juice, zest, apple cider vinegar, agave, salt, pepper, and coriander together in a small bowl. Pour over quinoa mixture. Toss gently to coat.

Prep time: 25 mins
Total time: 25 mins
Yields: 4 servings

Calories: 276.7
Fat: 8.9 g
Saturated fat: 1 g
Carbohydrates: 39.8 g
Sugars: 3.5 g
Dietary fiber: 10.1 g
Protein: 10 g
Sodium: 1065.5 mg
Sunsational Sun-Brewed Iced Tea


Ingredients:
water, mint sprigs, sugar, tea bags

Directions:
Place 2 quarts water in a large clear pitcher., Add 6 large mint sprigs, crushed., Add 1/4 cup sugar., Add 6-7 tea bags., Cover pitcher and let stand in sun 2 to 4 hours., Remove tea bags., Serve over ice, garnished with additional mint sprigs, if desired., Refrigerate tea up to 3 days, if it lasts that long.
Simply Scalloped Potatoes #SP5


Ingredients:
heavy cream, salt, chicken broth

Directions:
Arrange layer over potatoes in greased casserole dish., Sprinkle with salt., Repeat layering, ending in potatoes., Mix cream and broth, pour over potatoes., Sprinkle cheese over top and cover dish with foil., Preheat oven to 400 degrees and bake for 30 minutes., Remove foil and continue baking for another 10 minutes.
Cream Cheese Sausage Balls
Category: appetizers-and-snacks
By Chelsey

Sausage balls are an entertaining standby for me, but they were always admittedly a little dry - until I tried adding cream cheese, and better balls were born. I'll never go back!

Ingredients:
1 pound bulk pork sausage
1 ¼ cups baking mix (such as Bisquick ®)
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded sharp Cheddar cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Blend sausage, baking mix, cream cheese, and Cheddar cheese together using the dough hook attachment of an electric stand mixer on very low speed until well combined, 2 to 3 minutes. Roll into 1-inch balls and place on a rimmed baking stone. Bake in the preheated oven until browned and no longer pink in the centers, 22 to 25 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 24 sausage balls

Calories: 143.8
Fat: 11.4 g
Saturated fat: 5.7 g
Carbohydrates: 4.4 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 6 g
Cholesterol: 30.9 mg
Sodium: 333.1 mg
Broccoli and Provolone Quiche


Ingredients:
broccoli florets, extra virgin olive oil, garlic clove, crushed red pepper flakes, red onion, kosher salt, fresh ground black pepper, eggs, half-and-half, provolone cheese

Directions:
Preheat oven to 375°; put broccoli in a steamer basket and steam over boiling water until tender, almost 4 minutes; remove the steamer basket from the saucepan; set aside.
Combine the oil, garlic, and red pepper flakes in a big skillet; cook, stirring, over med-low heat until the garlic begins to sizzle.
Add in the broccoli and cook for 1 minute more.
Remove from heat; stir in the onion and sprinkle with the salt and a grinding of pepper.
In a big bowl, whisk the eggs until light; stir in the half-and-half.
Spoon the broccoli mixture evenly into the pie shell; sprinkle with the cheese and pour in the egg mixture.
Bake the quiche until puffed and golden brown, about 35 minutes; (cover pie crust edges to prevent overbrowning].
Serve warm or at room temperature, cut into wedges.
Perfect Prime Rib


Ingredients:
"kosher salt"

Directions:
Heat your oven to 500 degress farenheit.
Let your prime rib come to room temperature, mix the butter, thyme and rosemary and rub all over the prime rib.  Then generously sprinkle kosher salt all over the roast.  Place in a preheated 500 degree oven for 5 minutes per pound or 25 minutes for this prime rib.  Turn off the oven, and DONT open the door.  Let the prime rib sit in the oven with the door closed for 2 hours.  After 2 hours you can take the prime rib out of the oven and slice it right away since it has been resting already.
Crusted & Grilled Lobster Tails


Ingredients:
lobster tails, fresh lemon juice, unsalted butter, garlic, salt, pepper, thyme, marjoram, oregano, basil, rosemary, sage, garlic powder, cayenne, parmesan cheese

Directions:
Holding each lobster tail shell side down, cut away the ribbed membrane as close to the shell as possible with kitchen shears.
Remove lobster meat in one piece from each shell, rinse and pat dry.
Sprinkle each with lemon juice and set aside.
In a small saucepan, melt butter with the minced garlic over low heat.
Remove from heat.
In a plastic ziplock bag, combine bread crumbs, herbs, garlic powder, cayenne and Parmesan cheese.
Roll the lobster meat in the garlic butter and shake them in the plastic bag with the bread crumb mixture to coat.
Return the lobster meat to their shells.
Grill the lobster tails, shell sides down, on a rack 4-6 inches over glowing coals with some hickory chips added, turning from side to side but not turning over, for 10 minutes.
Cover and grill another 5 to 10 minutes until they are just cooked through.
Grapes in Port Wine Sauce


Ingredients:
port wine, cinnamon stick, honey, grapes

Directions:
Combine wine, orange peel, cinnamon stick and honey in a saucepan and bring to a boil, stirring to dissolve honey. Reduce heat to medium-low and simmer until liquid is reduced to about 1/3 cup (80ml], about 15 to 20 minutes.
Using a slotted spoon, remove the orange peel and cinnamon stick and discard. Stir in grapes. Allow to sit, stirring occasionally, for at least an hour or up to two hours at room temperature, or refrigerate in an airtight container for up to three days.
Serve over ice cream, frozen yogurt or in a small dish on its own, with biscotti.
Easy Ravioli Casserole


Ingredients:
"mozzarella cheese"

Directions:
Combine sauce and ravioli., Put into a greased 2 quart casserole., Sprinkle with cheese., Bake 12 to 14 minutes at 400 degrees.
Toothpick Beef Taquitos


Ingredients:
ground beef, onion, bell pepper, garlic cloves, cumin, chili powder, cayenne pepper, white pepper, file powder, kosher salt, cheddar cheese, salsa, corn tortillas, canola oil

Directions:
Blend beef thoroughly with cumin, chili powder, peppers, and file powder and refrigerate for at least an hour to allow flavors to settle.
Pan cook beef until partly browned. Add onions, bell peppers, and garlic and cook until meat is browned and vegetables are softened. Drain. Combine with cheese and salsa.
If using a deep fryer, heat oil to 350°F If using a pan, add enough oil to coat the surface of the pan and raise to medium heat.
Microwave a few tortillas at a time on a paper towel to make the tortillas pliable. I warmed 4 tortillas for 45 seconds.
Add a heaping tablespoon of beef, cheese, and salsa mixture to the center of a tortilla. Roll tortilla as tightly as possible and secure with a toothpick. NOTE: push filling in from both sides so keep it from falling out while frying.
Cook a few taquitos at a time. If deep frying, cook for a few minutes or until golden brown. If using a pan, flip over after a few minutes and cook until both sides are golden brown.
Move to drying rack with a paper towel underneath and allow to drain. When cool, remove toothpicks.
Brazilian Banana Cake


Ingredients:
margarine, white sugar, all-purpose flour, baking powder, milk, bananas, white sugar, ground cinnamon

Directions:
Preheat oven to 350 degrees.
Grease a 9x13 inch pan.
In a large bowl, mix together margarine and sugar until smooth.
Mix in yolks.
Stir in flour and baking powder alternately with the milk.
In another bowl, beat egg whites until doubled in volume.
Fold beaten whites into the dough.
Spread into a greased 9 x 13 inch pan.
Slice bananas over the top of the dough.
In a small bowl, mix together the 2 tablespoons sugar and the cinnamon; sprinkle over bananas.
Bake at 350 degrees for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool.
Rice Salad With Fruit and Nuts


Ingredients:
basmati rice, turmeric, olive oil, onion, garlic cloves, pine nuts, apricot, sultana

Directions:
Half fill a large saucepan with water and bring to a boil.
Rinse rice in a sieve until water runs clear, then add rice and turmeric to the pan and boil, uncovered for 10-12 minutes, until rice is tender.
Drain in strainer and place in a bowl.
Meanwhile, heat the oil in a saucepan, add onion and garlic and cook gently for 5 minutes.
Turn up the heat, add the almonds and pine nuts and cook for 5 minutes longer, stirring often, until onion and nuts are golden brown.
Add the onion mixture to the rice, along with 1 tablespoon of lemon juice (which will immediately turn the rice bright primrose yellow], the apricots, coriander, salt, and pepper.
Taste and add more lemon juice if necessary. Serve.
Pappardelle With Lamb Ragù


Ingredients:
extra virgin olive oil, carrot, onion, celery rib, ground lamb, ground coriander, ground fennel, ground cumin, rosemary, thyme, tomato paste, dry red wine, diced tomatoes, broth, pappardelle pasta, unsalted butter, ricotta cheese, mint

Directions:
In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes.
In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, topped with the ricotta and mint.
Better Spanish Rice
Category: side-dish
By mjhutch

Flavorful and delicious. No one will guess this authentic tasting rice was made from instant rice.

Ingredients:
1 tablespoon vegetable oil
½  onion, chopped
1 ¼ cups uncooked instant rice
1 (14.5 ounce) can diced tomatoes
½ cup chopped fresh cilantro
1 cup chicken broth

Directions:
Heat the oil in a skillet over medium-high heat, and cook and stir the chopped onion until browned, about 8 minutes. Stir in the rice, tomatoes, cilantro, and chicken broth, and bring to a boil. Reduce the heat to medium-low, and simmer until the rice is cooked and most of the liquid is absorbed, about 10 minutes.

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

Calories: 164.2
Fat: 3.4 g
Saturated fat: 0.5 g
Carbohydrates: 28 g
Sugars: 3.1 g
Dietary fiber: 1.2 g
Protein: 3.6 g
Sodium: 165.7 mg
Husker Chops


Ingredients:
rice, milk

Directions:
Brown the chops well in small amount of fat., Season both sides with salt and pepper, and place in 9" x 13" baking dish., Mix together the remaining ingredients., Pour mixture over chops and cover with foil., Bake in a 325 degree oven for 2 hours., Remove foil the last 1/2 hour of baking.
Ling Ling Pot Sticker Soup


Ingredients:
chicken broth, water, fresh ginger, cornstarch, scallions, scallion

Directions:
In a large pot combine broth and water. Bring to a boil. Add frozen Ling Ling Pot Stickers. Return to a boil and cook 4 minutes, stirring occasionally.
Add frozen vegetables, ginger and scallions. Cook 4 minutes.
In the meantime, mix Ling Ling Potsticker Sauce with cornstarch in a small bowl.
Add the sauce mixture to the soup and bring to a simmer. Season with salt and pepper. Garnish with a few more scallions.
Tilapia in Stewed Tomatoes
Category: seafood
By Autumn

So easy and quick! Just two ingredients, a perfect marriage! Serve with rice if desired.

Ingredients:
1 (14.5 ounce) can stewed tomatoes
4 (4 ounce) tilapia fillets

Directions:
Heat tomatoes in a large skillet over medium heat until simmering; add tilapia. Spoon tomatoes over tilapia to coat; cover skillet. Simmer until fish flakes easily with a fork, about 10 minutes.

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

Calories: 138.1
Fat: 1.7 g
Saturated fat: 0.3 g
Carbohydrates: 6.3 g
Sugars: 3.6 g
Dietary fiber: 1 g
Protein: 23.9 g
Cholesterol: 41 mg
Sodium: 274 mg
Nigerian Ewa Agoyin


Ingredients:
onion, tomatoes, habanero peppers, salt, palm oil

Directions:
Place a pot of water on your burner. Make sure to put enough water and wait till it boils.
Rinse the beans and add to the boiling water. Chopped Onions and pour inside the beans, this will make the beans soft in less time, cover it but make sure you add water in case it gets dry when not soft.
Once you have your beans very soft, sprinkle little salt.
Leave till the water gets dry, after you set it aside.
Grind your tomatoes, pepper and onions.
The next thing you have to do now is place another pot on your burner, add palm oil and when it a bit hot, pour groundnut oil and leave till they blend. The combination of these two gives an amazing taste to your stew.
Add the grinded mixture, seasoning and salt to taste. Turn the mixture with spoon and leave to fry for few minutes.
Serve your ewa agoyin with stew and you may decide to eat with bread, boiled yam or fried plantain.
Eggs Benedict


Ingredients:
ham, English muffins, eggs, butter, lemon juice, salt, Tabasco sauce

Directions:
Arrange slice of fried ham on each piece of buttered muffin or toast. Top with a poached egg and spoon quick Hollandaise sauce over all.
Quick Hollandaise sauce:.
Melt 1/2 pound butter over hot (not boiling] water. Add 3 egg yolks, 1/4 cup lemon juice, 1/4 teaspoons salt, 1-2 drops of tabasco all at once, and beat with rotary beater until thick. Remove from hot water, pour over eggs and serve immediately. Uses double boiler.
Egg-Boiling Hint: Always wet egg shells before placing the eggs in water to boil, to prevent cracking. A cracked egg can still be boiled if you rub the cracked spot with moistened salt before placing the egg into boiling water.
Ham With Bourbon Glaze


Ingredients:
honey, molasses, Bourbon, Dijon mustard, ham

Directions:
In a microwave safe bowl, microwave honey and molasses at HIGH for 1 minute.  Whisk in bourbon, orange juice, and mustard.
Remove any skin and excess fat from the ham and place in a roasting pan.  Pour glaze over the ham.
Bake at 325º for 1 1/2 hours or until a meat thermometer inserted in the thickest part of the ham registers 140º.  Baste with glaze in pan every 15 minutes.