xiaoxl/recipe_data huggingface dataset:
Greeny's Quick and Easy Thai-Ish Ramen Noodle Bowl


Ingredients:
peanut butter, low sodium soy sauce, sriracha sauce, hot water, sweetened flaked coconut, broccoli floret, peanuts, carrot

Directions:
Cook the Ramen noodles as directed without the seasoning packet (but save the packet], then drain them.
Meanwhile, mix together the peanut butter, half of the seasoning packet, soy sauce, chili-garlic sauce (or sriracha], and add enough (about 2-3 Tablespoons] hot water to get it to a saucy consistency.
Coat the noodles with the sauce, add any optional veggies, and stir.
Top with the coconut flakes and enjoy!
Teriyaki Chicken


Ingredients:
chicken breasts, garlic powder, crushed red pepper flakes

Directions:
Put teriyaki sauce in skillet, place on medium heat., Add garlic powder., Place chicken breasts in skillet., Top with red peppers on each breast., Turn heat to med-high and bring to a boil., Lower heat and simmer and cover for 20 minute., Flip chicken breasts about every 5 minutes.
Strawberry Cream Cake


Ingredients:
caster sugar, strawberries, caster sugar, icing sugar, mixed berries, of fresh mint

Directions:
In a large clean bowl, whip the double cream with 25g/1oz of the caster sugar and the orange liqueur until the mixture holds soft peaks. Fold in the custard, then place into the fridge to chill.
Using a 20-25cm/8-10in stainless steel cake ring, or the outside ring of a spring form cake tin, cut out the centre of the sponge/flan case. Using a sharp bread knife, carefully cut the sponge in half horizontally to make two thin layers. Place the ring onto a large serving plate and place one of the sponge layers inside to line the base.
Line the ring with the largest of the strawberry halves, cut-side facing outwards against the ring. Slice the remaining strawberry halves and lay in the centre of the ring, don't forget to save a few for the top of the cake. Then top with the cream mixture and smooth the top with a knife. Place the remaining sponge layer on top of the cream and dust heavily with the icing sugar.
Carefully remove the cake ring, if you have trouble you can warm the edges with a hot cloth or a mini-blowtorch and then lift it off.
You can serve it at this point if you want, just top with berries.
Place the remaining 75g/2½oz caster sugar into a very clean pan and heat gently until it caramelises, then remove from the heat and allow to cool slightly.
While the caramel is cooling, carefully heat a metal skewer until red hot by holding it over a hot hob, then use the hot skewer to score the top of the cake in lines to create a diamond pattern.
Lightly oil a metal steel and shake spoonfuls of the caramel back and forth over the steel to make thin strands of caramel. Gather them up to make a loose ball.
To serve, top the cake with the reserved small strawberries and the mixed berries. Garnish with mint sprigs and top with the spun sugar.
Note: It's hard to estimate the exact amount of strawberries needed, 2-3 punnets was in the original recipe.
Perfect Pot Stickers
Category: appetizers-and-snacks
By Chef John

Homemade pot stickers are so versatile--you can fill them with anything you want and as full as you want. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling. These are filled with ground pork, green onions, ginger, and cabbage.

Ingredients:
1 pound ground pork
4 cloves minced garlic
½ cup finely chopped green onions
3 tablespoons very finely minced fresh ginger
2 tablespoons soy sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 pinch cayenne pepper
1 ½ cups finely chopped green cabbage
2 ½ cups all-purpose flour
¾ teaspoon kosher salt
1 cup hot water, about 130 -150 F (55-65 C)
¼ cup seasoned rice vinegar
¼ cup soy sauce
6 tablespoons vegetable oil for frying, or as needed - divided
8 tablespoons water for steaming, divided

Directions:
Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour. Place flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic. If dough seems too sticky, sprinkle with a bit more flour, about 3 to 5 minutes. Wrap dough ball in plastic, and let it rest about 30 minutes. When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces. Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling. Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce. Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.

Prep time: 25 mins
Cook time: 5 mins
Total time: 1 hr
Yields: 32 pot stickers

Calories: 438.5
Fat: 18.8 g
Saturated fat: 6.3 g
Carbohydrates: 46.2 g
Sugars: 3.5 g
Dietary fiber: 2.4 g
Protein: 19.8 g
Cholesterol: 54.5 mg
Sodium: 1453.3 mg
Curried Chicken Pitas


Ingredients:
nonfat plain yogurt, low-fat mayonnaise, curry powder, pear, celery, dried cranberries

Directions:
Combine yogurt, mayonnaise and curry powder in a large bowl.
Add chicken, pear, celery, cranberries and almonds; toss to combine.
Fill each pita half with 1/2 cup chicken salad and 1/4 cup sprouts.
Peaches and Cream Shortcakes With Cornmeal-Orange Biscuits


Ingredients:
sugar, orange zest, all-purpose flour, yellow cornmeal, golden brown sugar, baking powder, salt, unsalted butter, sugar, vanilla extract, powdered sugar

Directions:
For biscuits: Preheat oven to 400°F.
Line large baking sheet with parchment paper.
Mix 1/4 cup sugar and orange peel in small bowl, mashing peel with back of spoon until mixture is pale orange.
Whisk flour, cornmeal, brown sugar, baking powder, and salt in large bowl.
Add butter; rub in with fingertips until mixture forms coarse meal.
Add 2/3 cup milk; stir with fork until dough is evenly moistened, adding more milk by tablespoonfuls if dry.
Drop dough by 1/3 cupfuls onto prepared sheet, forming 8 mounds and spacing 1 1/2 inches apart.
Using fingertips, flatten each biscuit to 2-inch round.
Sprinkle with orange sugar.
Bake biscuits until golden brown and tester inserted into centers comes out clean, about 18 minutes; transfer to rack.
(Can be made 8 hours ahead. Cool completely. Store airtight at room temperature.] For filling: Toss peaches, 1/3 cup sugar, and vanilla in large bowl; let stand 15 minutes, tossing occasionally.
Using electric mixer, beat cream and sugar in medium bowl until peaks form.
Using serrated knife, cut each biscuit horizontally in half.
Place bottom halves on plates.
Spoon peaches and their juices onto each biscuit.
Top with whipped cream and biscuit tops.
Fruit Dip


Ingredients:
cream cheese, light brown sugar, vanilla

Directions:
Add ingredients to bowl.
Beat with mixer on medium speed until creamy.
Serve with fruit or cookies.
(I will sometimes use more brown sugar as I enjoy it a bit sweeter.].
Scallops With Lime Mayonnaise


Ingredients:
scallops, prepared mayonnaise, lime, juice of, chili powder

Directions:
Mix mayonnaise, lime and chili pepper in small bowl.
Pat dry the scallops, salt and pepper to taste, then grill on high for 3 mins a side or until done.
In the meantime, grill vegetables (onions, red bell peppers and asparagus stir-fried with olive oil, salt, pepper and Italian seasoning go well].
Serve with a dollop of lime mayonnaise on each scallop. Garnish with a light sprinkle of chili powder.
Eggplant (Aubergine) Soup


Ingredients:
eggplant, shallots, garlic clove, evaporated milk

Directions:
Heat oil in the saucepan, and saute the eggplant and shallots together, over a low heat, stirring frequently, for about 15 to 20 minutes.
Do not allow eggplant to brown.
Add the stock, and adjust the salt and pepper to taste.
Remove from heat, stir in the pepper cream, and serve immeadiately.
PEPPER CREAM: Place the pepper pieces under a broiler, and heat, turning until the skin starts to change color.
Remove from the broiler and cool.
In the container of a blender combine the pepper, cream, and salt and pepper to taste.
Process on low until the pepper is just chopped fine.
Remove from the blender and use as desired.
Seared Halibut W/ Haricots Vert, Scallions and White Wine Sauce


Ingredients:
green beans, halibut fillets, coarse salt, fresh ground white pepper, olive oil, other dry white wine, fresh lemon juice, unsalted butter, scallions, capers, tomatoes

Directions:
In a pot of boiling salted water set over high heat, cook the haricots verts for 3 to 4 minutes, until tender. Drain and place them in the center of a large, warm serving platter. Cover and keep warm.
Season the halibut on both sides with salt and pepper. In a 12-inch saute pan, heat the oil over medium-high heat. Cook the fish for about 3 minutes, until lightly browned. Turn, reduce the heat to medium, and cook about 4 minutes longer, until the fish is opaque in the center and browned on both sides. Put the fish on the platter with the beans and cover to keep warm.
Pour off any oil in the pan and add the wine and lemon juice. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Cook until the sauce reduces by half, about 2 minutes. Reduce the heat and stir in the butter, a piece at a time, to enrich and flavor the sauce. Add the scallions, capers, and tomato. Season with salt and pepper, and pour over the fish on the platter. Serve immediately.
My modifications: I double the wine and capers and decrease the amount of butter to 1/4 cup.  If I have time, I marinade the fish for an hour in wine, olive oil, garlic, fresh rosemary and thyme.
Ultimate Banana Muffins
Category: bread
By Anonymous

My staple go-to recipe for overripe bananas! The key to super moist muffins is to mix the batter until only just combined, and not to over bake.

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 dash ground nutmeg
3  very ripe bananas
½ cup white sugar
⅓ cup butter, melted
¼ cup lightly packed brown sugar
1  egg
1 teaspoon vanilla extract
¼ cup chopped walnuts  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin. Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl. Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter. Divide batter evenly among the muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 196.1
Fat: 7.4 g
Saturated fat: 3.6 g
Carbohydrates: 30.7 g
Sugars: 15.1 g
Dietary fiber: 1.5 g
Protein: 2.9 g
Cholesterol: 29.1 mg
Sodium: 286.1 mg
Lobster Avocado Salad
Category: salad
By Tina A.

This cold lobster avocado salad is delicious by itself or along with a tomato, mozzarella, and basil salad and a cold glass of Chardonnay.

Ingredients:
1 (2 pound) lobster
3 tablespoons white wine vinegar
3 tablespoons canola oil
½ teaspoon soy sauce
¼ teaspoon grated fresh ginger
1 pinch white sugar
salt and freshly ground black pepper to taste
1  avocado, cut into chunks

Directions:
Fill a tall pot with 2 inches of water; bring to a boil. Add lobster, cover, and steam until tender, about 20 minutes. Rinse, cool, and cut lobster meat into chunks. Chill for at least 15 minutes. Mix vinegar, oil, soy sauce, ginger, sugar, salt, and pepper together to make the dressing. Mix chilled lobster with the dressing and gently mix in avocado. Serve chilled.

Prep time: 15 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 4 servings

Calories: 348.2
Fat: 18.9 g
Saturated fat: 2 g
Carbohydrates: 6.9 g
Sugars: 0.6 g
Dietary fiber: 3.4 g
Protein: 37.4 g
Cholesterol: 127.4 mg
Sodium: 753.4 mg
Zesty Grilled Zucchini Pasta Salad


Ingredients:
zucchini, red onion, red bell pepper, penne, fresh parsley, parmesan cheese

Directions:
Place zucchini, onion, red bell pepper and vinaigrette in a large resealable bag. Seal bag and refrigerate 4-8 hours, turning occasionally.
Boil 4 quarts of water and cook Penne pasta to al dente, about 8-10 minutes (according to package directions].
Preheat grill to medium (300-350F/150-180C].  Remove veggies from marinade and reserve marinade.  Place veggies on a veggie grill rack and grill covered for 8-10 minutes, turning once. Remove from grill and cut into bite-size pieces.
Drain pasta, transfer to a deep serving platter/dish.  Spoon veggies over pasta and drizzle with reserved marinade.  (I heated the marinade for a bit in the microwave to warm before drizzling over the pasta & veggies].
Season dish with salt & pepper to taste (I used McCormick's Garlic Pepper Grinder instead] and sprinkle with parsley and Parmesan.  Serve immediately.
Key Lime Bars    T-R-L


Ingredients:
sugar, confectioners' sugar, butter, flour, key lime juice, key lime juice, eggs, sugar, sugar, flour

Directions:
CRUST:
Preheat oven to 325ºF.
NOTE:
Just remember to line the pan with foil and leave an overhang, this will make it easier to remove the whole thing and cut them.
In food processor combine sugars, and butter.
Pulse a few times to incorporate.
Add 1 cup flour and pulse a few times more to pebbly consistency.
Press mixture over bottom of a greased 8-inch square pan.
Bake 20 minutes until edges begin to brown.
Remove to rack to cool.
FILLING:
Combine lime juice, eggs, sugar and flour.
Beat for 1 minute on medium until slightly frothy.
Pour over cooled crust and return to oven until filling is set about 30 minutes.
Allow to cool completely in pan.
Dust with confectioners sugar.
Cut into 2 inch squares.
Greek Salad With Bacon


Ingredients:
romaine lettuce, cucumber, tomatoes, onion, mozzarella cheese, feta cheese, olive oil, lemon juice, red wine vinegar, garlic powder, black pepper

Directions:
Cut bacon into 1/2-inch pieces in pan fry until crispy not burnt, cool.
Place lettuce in serving bowl.
Place cucumber, tomato, onion, cheeses and bacon over lettuce.
Garnish with Greek olives, if desired.
Combine remaining ingredients in a jar for dressing; shake well to blend.
Refrigerate salad until serving time.
Pour dressing over salad just before serving.
The Re-Animator


Ingredients:
calvados, tonic water, soda water, lime juice

Directions:
Build all ingredients (except Transfusion liqueurs] in Collins glass with Kold Draft ice, leaving 1/4 of the glass unfilled.
Fill plastic syringe half-way with “Re-Animator Transfusion” and have drinker infuse drink upon serving.
Australian Mocktail


Ingredients:
milk, banana, kiwi

Directions:
Blend all ingredients in a blender until smooth.
Add more ice for thicker consistency (if desired].
Garnish with sliced kiwi.
Goat Cheese Stuffed Tomatoes
Category: side-dish
By TIA9370

A recipe recommended by the goat cheese guy at my local farmers market. May also be cooked on the grill.

Ingredients:
4 large fresh tomatoes
4 ounces goat cheese
1 tablespoon chopped bottled roasted red peppers
2 tablespoons olive oil
2 tablespoons bread crumbs
1 tablespoon torn fresh basil leaves
kosher salt and ground black pepper to taste

Directions:
Preheat the oven broiler. Slice the tops off of the tomatoes and hollow out by removing the seeds. In a bowl, mix the goat cheese and chopped red peppers together. Spoon an equal amount of the cheese mixture into each hollowed out tomato. Place stuffed tomatoes upright in a baking dish. Top each tomato evenly with the bread crumbs and torn basil. Drizzle with olive oil and season with salt and pepper. Place under broiler for 5 to 10 minutes until bread crumbs are lightly browned.

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

Calories: 210
Fat: 15.8 g
Saturated fat: 6.9 g
Carbohydrates: 10.4 g
Sugars: 5.8 g
Dietary fiber: 2.4 g
Protein: 8.2 g
Cholesterol: 22.4 mg
Sodium: 291.8 mg
Hot Buttered Orange Brandy


Ingredients:
brown sugar, butter, ground cinnamon, ground nutmeg, ground cardamom, water, orange brandy

Directions:
In a container that will hold 2 cups final hot liquid and pour easily, add together the brown sugar, butter, and spices.
Stir in the warm water.
Cook for about 2 minutes full power in the microwave, or until steaming hot.
Stir in the Orange Brandy.
Serve in cocktail glasses garnished with an orange slice.
Deviled Mushrooms on Toasted Ciabatta


Ingredients:
butter, olive oil, shallots, paprika, Worcestershire sauce, coarse grain mustard, sour cream, garlic clove, fresh parsley

Directions:
Preheat the grill to high.
Heat the butter in a non-stick pan with the olive oil, until the butter begins to foam, add the sliced shallots and gently saute for 2-3 minutes, or until they have softened.
Add the halved mushrooms and saute for 3 minutes, over a moderate heat, or until they have softened and are golden.
Add the paprika, stir well, then add the Worcestershire sauce and the mustard, stir well and cook for a further minute, before adding the sour cream.
Lower the heat, and gently heat the cream through for 1 minute.
Meanwhile rub the slices of bread with the garlic, cut side down and place place the slices of bread onto a baking sheet, then under a hot grill for 1-2 minutes, on each side, or until toasted and golden.
Remove the toasted slices from the grill, place them onto a serving plate and spoon the mushroom mix over the top.
Sprinkle with chopped parsley, and serve.
Chef's Note: Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour.  If you cannot find these, use flat field mushrooms which are always great, but may need a little more cooking.
Easy Southern Oven-Fried Chicken


Ingredients:
chicken, buttermilk, paprika, salt, thyme, pepper

Directions:
Strip skin from chicken pieces.
Pour buttermilk over chicken in plastic or glass container. turn chicken pieces to coat evenly. Cover and refrigerate several hours or overnight.
Preheat oven 425F Smear 9x13 with oil. set aside.
Drainbuttermilk from chicken, place chicken on rack to drain. Combine bread crumbs with paprika, salt, thyme, and pepper roll chicken in bread crumbs. Arrange in single layer in prepared pan. Bake 30 minutes. Turn chicken. Bake 15 to 20 minutes longer.
Holiday Green Beans Almondine Casserole


Ingredients:
mayonnaise, sour cream, reduced sodium soy sauce, lemon juice, lemon peel, fresh parsley, onion, black pepper, fresh coarse ground black pepper, lemon pepper

Directions:
Preheat oven to 350 degrees., Place thawed green beans & almonds in a 13x9-inch glass baking pan., In a separate bowl, mix together all remaining ingredients., Pour soup mixture evenly over green beans., Bake at 350 degrees for 25-35 minutes until golden brown and bubbly.
Spaghetti With Zucchini, Walnuts and Raisins


Ingredients:
spaghetti, olive oil, walnut halves, garlic cloves, zucchini, raisins, kosher salt, black pepper, parmesan cheese

Directions:
Cook the pasta, drain and return to pot.
Meanwhile, heat the oil in a large skillet over medium-high heat.  Add the walnuts and cook stirring frequently until they begin to brown (3-4 minutes].  Add the garlic and cook, stirring frequently, until beginning to brown (~ 1 minute].
Add the zucchini and raisins to the skillet, season with 1/2 tsp salt and 1/4 tsp pepper, and cook tossing occasionally, until the zucchini is just tender (4-5 minutes].
Add the zucchini mixture to the pasta and toss to combine.  Sprinkle with the Parmesan before serving.
Vienna Cafe Cake


Ingredients:
flour, baking soda, baking powder, salt, butter, margarine, sugar, eggs, vanilla, milk, heavy cream, sugar, instant coffee powder

Directions:
Grease and flour 3 9-inch round pans; set aside.
Preheat oven to 350°.
Place flour, cocoa, baking soda, baking powder, and salt in medium bowl and mix well; set aside.
In large bowl with electric mixer, beat butter, sugar, eggs, and vanilla until fluffy. Gradually stir in flour mixture alternately with milk just until blended.
Divide batter into prepared pans.
Adjust racks to divide oven in thirds; stagger pans on racks. Bake, rotating pans once to insure even layers, for 20 to 25 minutes or until pick inserted in center comes out clean.
Cool in pans on rack for 10 minutes; invert cakes on rack; remove pans; turn cakes right side up; cool completely.
Make Coffee-Cream frosting: In well chilled bowl beat heavy cream until it starts to thicken; beat in sugar and instant coffee until stiff.
Divide frosting evenly to fill between layers and frost top. Garnish with almonds if desired.
Delicious Baked Chicken Kiev
Category: meat-and-poultry
By Jessica

This is the BEST! I was raised on this, and it is the best chicken Kiev you'll ever have. After you make it a few times it's a snap. I do this by memory. You can adjust the flavors to taste. This recipe tastes great as leftovers also!

Ingredients:
¼ cup butter, softened
⅛ teaspoon garlic powder
1 tablespoon chopped fresh parsley
5 cups honey-sweetened corn flake cereal
3 tablespoons chopped fresh parsley
1 ½ teaspoons garlic powder
1 teaspoon paprika
1 teaspoon salt
6  skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
¼ cup buttermilk

Directions:
In a small bowl, stir together the butter, 1/8 teaspoon garlic powder, and 1 tablespoon of parsley. Spread the butter mixture 1/2 inch thick onto a piece of aluminum foil, and place in the freezer to harden. Place the cereal in a large plastic resealable bag, and crush with a rolling pin. Add the remaining parsley, 1 1/2 teaspoons garlic powder, paprika and salt, seal the bag, and shake to mix. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish. Remove the slab of butter mixture from the freezer, and slice into 6 strips. Place one strip onto the center of each pounded chicken breast, roll up and secure with toothpicks. Dip rolled chicken breasts into buttermilk, then into the cereal mixture. Place coated breasts into the prepared baking dish. Bake, uncovered, for 30 to 40 minutes until chicken is no longer pink, and the juices run clear. The outside should be crispy and golden.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 330.7
Fat: 9.6 g
Saturated fat: 5.3 g
Carbohydrates: 30.9 g
Sugars: 13.1 g
Dietary fiber: 1.3 g
Protein: 29.8 g
Cholesterol: 89.2 mg
Sodium: 820.8 mg
Mustard Paint


Ingredients:
prepared yellow mustard, cider vinegar, lemon juice, brown sugar

Directions:
Combine and mix ingredients well in a small bowl.
Slather completely over the meat, then apply your spice rub before placing it in the barbecue.
Left over mustard sauce will keep in the refrigerator for several months, so you can make a larger batch to have handy for the summer.