xiaoxl/recipe_data huggingface dataset:
Ina's Chicken Salad Sandwiches


Ingredients:
chicken breast halves, olive oil, kosher salt, pepper, mayonnaise, Miracle Whip, celery

Directions:
Preheat the oven to 350 degrees.
Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil.  Sprinkle generously with salt and pepper.
Roast for 35-40 minutes or until chicken is cooked through.  Set aside to cool.
When the chicken is cool, remove and discard the skin and bones and cut chicken into 3/4 inch pieces.  Place chicken in bowl and add the mayo, tarragon, celery, 2 teaspoons salt and 1 teaspoon pepper and toss well.
To assemble, spread a little mayo on half the bread slices, top with the chicken salad and amount of mixed salad greens you prefer.
Cover with remaining slices of bread, cut in half and serve.
Whole Grain Pancakes That Don't Taste Like It!


Ingredients:
whole wheat flour, eggs, low-fat buttermilk, artificial sweetener, baking powder, baking soda, unsweetened applesauce, flax seeds

Directions:
I used an electric skillet, but you can also preheat non-stick skillet over medium heat.
Using whisk, combine all ingredients until just smooth.
Pour approximately 1/4 c batter into skillet (form 5” circle].
If using whole grain pancake flour, there won't be "bubbles" as in other pancakes, but when you see the edges set well, and lift from skillet (about 2-3 minutes], flip pancakes.
Brown for another 1-2 minutes til done.  May try a toothpick in the middle, as in a cake, because these whole grain pancakes will "brown" quicker and may not be done in the middle.
**If using whole wheat pastry flour, your results will be more bubbles in the pancakes and browning will be less because of the flour and more from cooking time and temperature.
Folded Pork Cutlets
Category: meat-and-poultry
By Chef John

I thought I'd seen all there was to see when it came to pan-fried pork cutlets, but then I saw something called Katsu 'Mille-Feuille,' and I realized I hadn't seen anything yet. Okay, I'm being a little dramatic, but I really loved the unusual look and feel, as well as the internal flavoring opportunities the multi-layer technique provides. I look forward to seeing what you come up with! Served here with a salad and a squeeze of lemon on top.

Ingredients:
1 (1 pound) pork tenderloin, trimmed
kosher salt to taste
freshly ground black pepper to taste
1 pinch cayenne pepper
4 teaspoons Dijon mustard
2 ounces Monterey Jack cheese
2 tablespoons chopped fresh Italian parsley
2 tablespoons all-purpose flour, or as needed
1  egg, beaten
1 cup panko bread crumbs, or as needed
olive oil for frying

Directions:
Cut tenderloin in half lengthwise. Place each half between two sheets of plastic wrap and pound to 1/8-inch thickness. Season pork with salt, pepper, and cayenne; spread a thin layer of mustard on top. Grate Monterey Jack cheese onto the pork. Sprinkle parsley on top. Fold in the pointiest end 1/3 of the way. Fold in the sides. Give pork another fold; fold remaining end on top. Flip cutlets seam-side down in the plastic wrap and lightly pound until flattened. Unwrap cutlets and season again with salt, pepper, and cayenne. Dust on all sides with flour until lightly coated. Place beaten egg and bread crumbs in two shallow dishes. Dredge each cutlet in egg, then cover with bread crumbs. Let cutlets rest for 10 to 15 minutes. Heat at least 1/4 inch oil in a pan over medium heat. Cook each cutlet until crust is browned and until meat springs back when poked, 4 to 5 minutes per side.

Prep time: 20 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 2 cutlets

Calories: 825
Fat: 50.6 g
Saturated fat: 14.3 g
Carbohydrates: 46.5 g
Sugars: 0.4 g
Dietary fiber: 0.5 g
Protein: 56.5 g
Cholesterol: 233.5 mg
Sodium: 985.9 mg
Shrimp Gumbo
Category: soups-stews-and-chili
By Laura

This is and adaptation of a recipe my sister in law gave me. It is hearty and delicious. You can make it as spicy or as mild as you like to your taste and it doesn't take long to make. Set out hot sauce for diners to season to their own liking.

Ingredients:
1 ½ tablespoons olive oil
1 medium onion, chopped
1  green bell pepper, seeded and chopped
1  jalapeno pepper, seeded and chopped, or more to taste  (Optional)
3 cloves garlic, minced
2 (14.5 ounce) cans Mexican-style stewed tomatoes, undrained
2 ⅓ cups chicken broth
1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet
1 (12 ounce) package fully cooked hot Italian sausage, cut into 1/4-inch thick slices
1 pound raw small shrimp, shelled and deveined

Directions:
Heat oil in a large stockpot over medium-high heat. Add onion, bell pepper, and jalapeno and saute until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Drain liquid from tomatoes into the stockpot. Place tomatoes on a cutting board, dice, and add to the pot. Add chicken broth, rice mix, and seasoning packet, cover, and bring to a boil. Reduce heat and simmer until rice is tender, about 25 minutes. Add sliced sausage and simmer for 5 minutes. Stir in shrimp, and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes more.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 430.6
Fat: 19.4 g
Saturated fat: 5.8 g
Carbohydrates: 35.3 g
Sugars: 7.7 g
Dietary fiber: 2.6 g
Protein: 28.6 g
Cholesterol: 161.6 mg
Sodium: 1841.9 mg
Blueberry Pecan Bread Pudding With Amaretto Sauce


Ingredients:
milk, sugar, eggs, blueberries, pecans, nutmeg, vanilla, butter, powdered sugar, Amaretto

Directions:
Preheat oven to 375.
Grease a 13 x 9 glass baking dish.
Break bread into large pieces and place in a large bowl.
Pour in the milk and stir to combine.  Let sit 10 minutes.
Add remaining pudding ingredients and stir to combine.
Pour into baking dish and bake 40-45 minutes until golden brown.
Remove from the oven and then make the sauce by melting butter and sugar together in a small sauce pan over low heat.
Off heat, whisk in egg yolk and Amaretto.  Heat 2 more minutes then pour over the bread pudding.  You may have more sauce than you need depending on your dish.
Serve hot or cold.  I like it best hot.
Weight Watchers Black and White Strawberries


Ingredients:
white chocolate, white chocolate chips, strawberries

Directions:
Line a large baking sheet with wax paper.  In a small microwavable bowl, combine the chocolate chips, liqueur, and 1 1/2 teaspoons water; microwave on High, stirring twice, until melted and smooth, about 1 1/2 minutes.  Holding a berry by the hull, dip the berry halfway into the chocolate; set on the wax paper.  Repeat with the remaining berries and chocolate.
In another small microwavable bowl, melt the white chocolate in the microwave on high, stirring once, until melted and smooth, about 1 minute.  Dip a fork in the white chocolate; drizzle over strawberries.  Refrigerate until the chocolate hardens.  Serve chilled.
1 serving = 2 points.
Chipotle Ranch  Popcorn


Ingredients:
"chili pepper"

Directions:
Stir together ranch salad dressing mix, chipotle pepper and garlic salt in a small bowl.
Lightly spray popcorn with cooking spray.  If you wish you could drizzle the popcorn with melted butter or margarine.
Sprinkle 1 tablespoon of the seasoning mix over popcorn; toss and serve.
Store remaining seasoning mix in an airtight container for future use.
St. Patrick's Day Fondue


Ingredients:
cauliflower, Brussels sprouts, apples, cheddar cheese, flour, stout beer, Dijon mustard

Directions:
Steam vegetables until tender (15 minutes] and then arrange vegetables and apples around the edge of a large platter.
Meanwhile prepare fondue; toss cheese and flour into a large bowl.
Bring the stout, apple juice and mustard to a simmer in a saucepan over medium heat. Gradually add cheese mixture to pan; stirring constantly until cheese is melted and smooth (you may need to thin with some additional stout]. Season with salt and pepper, if desired.
Transfer fondue to bowl or fondue pot and place in center of platter with vegetables.
Grilled Red Snapper with Lemon and Jalapeno
Category: seafood
By brandy

Delicious grilled red snapper dish that is easy to prepare.

Ingredients:
6 (5 ounce) red snapper fillets
1 (8 ounce) bottle Italian-style salad dressing
1  serving cooking spray
1  lemon, thinly sliced
1  jalapeno pepper, thinly sliced

Directions:
Place snapper fillets in a glass baking dish and pour Italian dressing over top. Gently turn fish to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator, 8 hours to overnight. Preheat an outdoor grill for medium heat. Make a tray with aluminum foil and spray with cooking spray. Remove fish from the dressing and place on the foil tray. Place lemon slices and jalapenos on top. Discard any remaining dressing. Place the tray on the preheated grill and cook until fish begins to turn a nice, light color and flakes easily with a fork, 5 to 6 minutes per side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 8 hrs 20 mins
Yields: 6 fillets

Calories: 253.4
Fat: 12.5 g
Saturated fat: 2.1 g
Carbohydrates: 5.9 g
Sugars: 3.1 g
Dietary fiber: 0.9 g
Protein: 29.4 g
Cholesterol: 51.9 mg
Sodium: 673.3 mg
Greek Thiples


Ingredients:
eggs, butter, salt, flour, honey, cinnamon, ground walnuts

Directions:
Beat eggs until very light.  Beat in the 2 cups flour and salt.  Work in the 1/2 cup of flour and a little more if needed.  Dough should be soft and does not stick to your fingers.  Turn dough onto a board and spread lightly with butter, working in butter with hands a little at a time.  Knead dough until it is smooth and soft.
Cut dough into 4 parts.  Roll one part on a floured board until paper thin, keeping remaining dough covered to avoid drying, until ready to use.  A ravioli machine may be used instead of rolling.  Cut into 2 x 6 inch strips.
Drop into hot oil, 365 degrees, and using two forks turn dough over immediately and roll quickly before it becomes to crisp.  Fry until very lightly browned.  Drain on absorbent paper.  Dilute honey with a little hot water and dribble over Thiples.  Sprinkle with sinnamon and finely chopped nuts.
Thiples are best eaten with fingers as they break if pierced with a fork.
Roasted Pork Tenderloin With Apricot Mustard Glaze


Ingredients:
grainy mustard, soy sauce, garlic clove

Directions:
Preheat oven to 375°F
Place a rack over a foil lined baking sheet.  Combine first 4 ingredients in a small bowl.  Sprinkle pork loin with salt and pepper.
Reserve half of the glaze and spread the remaining over pork loin.  Bake in preheated oven 50-60 minutes, or until the pork reaches an internal temperature of 160°F
Remove from oven and cover with foil for 10 minutes.  Slice and serve with reserved glaze.
Strawberry Jam


Ingredients:
strawberries, sugar, lemon juice

Directions:
Combine the all ingredients in a large pot. Under medium-low heat, allow the sugar to slowly dissolve stirring occasionally, about 10 minutes.
Once the sugar has dissolved increase heat to medium to medium-high, allow the mixture to come to a slow boil. Boil for about 30-40 minutes, stirring frequently once the mixture begins to thicken. When the mixture reaches 220 F turn off heat and let it cool. Skim off any foam from the top of the jam.
Once the jam has completely cooled it can be canned or stored in the fridge.
Irish Blue Cheese and Tomato Soup


Ingredients:
plum tomatoes, olive oil, lean bacon, onion, celery, carrots, flour, blue cheese, parsley

Directions:
Preheat oven to 425. Rub a bit of olive oil on your hands and coat each of the tomato halves. place them cut side down on a rimmed baking sheet. Roast the tomatoes in the oven for 30 to 40 minutes. Remove from the oven and chop the tomatoes roughly in a food processor or by hand.
In the bottom of your soup pot cook the bacon over low heat until it's crisp. Remove to a plate and cover with a paper towel. Reserve a tablespoon of the bacon fat to cook the vegetables.
Add the onion, celery and carrots to the soup pot and cook stirring occasionally for 1 - 2 minutes, until the onion is translucent. Stir in the flour and mix well until it's completely incorporated with the veggies in the pot. Pour in the heated stock and stir well until the stock thickens slightly and the vegetables are soft.
Crumble the cheese into the pot and add the chopped tomatoes. Bring the soup to a boil stirring to help melt the cheese. Remove the pot from heat and use an immersion blender to puree the soup until smooth. (Or let the soup cool slightly and process in batches in a blender or food processor; then return the soup to the pot.]. Cook until the soup is hot but not yet at the simmer.
Roughly chop the bacon.Serve the soup in individual bowls,, topped with bacon. Sprinkle the black pepper and chopped parsley if desired.
Stuffed Pepperoncini
Category: appetizers-and-snacks
By VALLY

If you bring this dish to a party, make sure you bring the recipe with you, because everyone will want it after eating these.

Ingredients:
6 slices bacon, cut into small pieces
⅓ cup minced shallots
1  red bell pepper, minced
1 (8 ounce) package cream cheese, softened
1 tablespoon milk
32 ounces pepperoncini

Directions:
In a large skillet, cook bacon over medium heat until bacon is browned.  Move bacon to paper towels.  Keep bacon drippings. In drippings, cook shallots and red pepper over medium heat until vegetables are tender.  Cook about 5 minutes.  Remove skillet from heat and let cool for 20 minutes. In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth.  Stir bacon and shallot into the mixture. Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With small knife, cut a slit lengthwise into each pepper. Do not cut the whole way through the pepper. By squeezing the bag, pipe cream cheese mixture into peppers. Cover and refrigerate for at least 1 hour, up to one day.

Prep time: 45 mins
Total time: 1 hr 45 mins
Yields: 36 servings

Calories: 52.2
Fat: 4.4 g
Saturated fat: 2.1 g
Carbohydrates: 1.9 g
Sugars: 0.2 g
Dietary fiber: 0.4 g
Protein: 1.3 g
Cholesterol: 10.1 mg
Sodium: 384.8 mg
Corned Beef and Cabbage


Ingredients:
onions, corned beef brisket, brown sugar, prepared mustard, cloves, cabbage

Directions:
Place onions in a 3 1/2-, 4-, 5-,or 6-quart crockery cooker.
Trim fat from brisket.
If necessary, cut brisket to fit into cooker: place atop onions.
In a bowl combine apple juice, sugar, orange peel, mustard, and cloves: Pour over brisket.
Place cabbage atop Brisket.
Cover: cook on low setting for ten to twelve hours or on high for 5 to 6 hours.
Butter Mochi
Category: world-cuisine
By Lea Kanaya Wong

This is a great recipe for butter mochi if you like the coconut flavor without the chewy coconut bits.

Ingredients:
3 ½ cups sweet rice flour (mochiko)
2 ½ cups white sugar
2 tablespoons baking powder
5  eggs
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 cups milk
1 (14 ounce) can coconut milk
½ cup melted butter

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk the rice flour, sugar, and baking powder together in a mixing bowl. Beat the eggs, coconut extract, and vanilla extract in a mixing bowl until the eggs are smooth. Whisk in the milk, coconut milk, and melted butter until incorporated. Stir in the flour mixture a little at a time until no lumps remain; scrape into the prepared baking dish, and smooth the top. Bake in the preheated oven until the mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.

Prep time: 15 mins
Cook time: 1 hr
Total time: 3 hrs 15 mins
Yields: 2 dozen pieces

Calories: 255.6
Fat: 9 g
Saturated fat: 6.1 g
Carbohydrates: 41.2 g
Sugars: 22.1 g
Dietary fiber: 0.2 g
Protein: 3.9 g
Cholesterol: 50.5 mg
Sodium: 174.2 mg
Buttermilk Cinnamon Rolls


Ingredients:
active dry yeast, warm water, buttermilk, all-purpose flour, salt, baking soda, brown sugar, sugar, butter, all-purpose flour, cinnamon, cream cheese, butter, confectioners' sugar, vanilla extract, salt

Directions:
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.
Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes.
OR: ignore all that like I do and throw it in the dough cycle of your bread machine according to your machine’s directions   IF you do this and use “bread machine yeast” aka the stuff made FOR the bread  machine in the little jar, use ½ tsp per cup of flour.
In a small bowl, stir together the sugar, brown sugar, flour, butter and cinnamon.
On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 16 pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 350 degrees.
Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.
NOTE:  Buttermilk  powder can be used, as well as an "emergency" milk/vinegar buttermilk substitute and the rolls turn out nicely.
9/30/2012  Just made a variation that I am really happy with.  I cut back on the buttermilk by 1/2 cup and instead added 1/2 cup of canned pumpkin and 1 tsp ground nutmeg.  I proceeded as usual, adding some chopped walnuts to the  filling.  So, so good!
Acadia's Raspberry Citrus Smoothie


Ingredients:
"milk"

Directions:
In a blender add orange juice, pineapple juice, milk, sherbet and non-dairy creamer.
Blend them together for 2-3 minutes on high, or until all lumps are gone.
Serve immediately!
Moroccan-Style Chicken With Lentils


Ingredients:
olive oil, boneless skinless chicken thighs, garlic cloves, ground cumin, ground coriander, onion, split red lentils, chopped tomatoes, tomato ketchup, cinnamon stick, mint leaf

Directions:
Heat oven to 350°F Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander, salt, pepper and paprika together, then rub all over the chicken thighs on both sides.
Heat a large flameproof casserole, add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides.
You might need to do this in 2 batches, depending on the size of the casserole. Set the chicken aside. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.
Stir in the rest of the ingredients, apart from the mint and bring to the boil. Place the chicken thighs on top and pour in any juices. Cover and cook for 1½ hrs, until the meat is tender and the sauce thickened. Season to taste.
Can be cooled and frozen at this stage for up to 1 month.
Defrost thoroughly in the fridge, then gently warm through. Scatter with fresh mint leaves and serve with couscous or rice.
Polish-Style Roast Chicken


Ingredients:
roasting chickens, onion, garlic cloves, paprika, salt, fresh ground black pepper, chicken broth, vodka, water, cornstarch, fresh dill, sour cream

Directions:
Preheat oven to 350°.
Remove giblets from chickens. Place hearts, necks, and gizzards in roasting pan. Discard livers.
With a sharp knife, remove excess fat from chickens. Dry insides with a paper towel. With fingers, loosen skin over breast and thighs to make pockets, being careful not to tear the skin.
In a food processor or blender, combine onion, garlic, paprika, salt, and pepper; puree until smooth.
Spread 1/4 cup onion puree in the bottom of the roasting pan.
Place chickens in pan, at least 1 inch apart. Rub 1 tablespoon puree in each cavity and spread remaining puree under skin.
Tuck wing tips under back and tie legs together with kitchen twine.
Roast chickens for 20 minutes. Drizzle with 1/4 cup chicken broth and roast for 40 minutes more, basting with pan drippings every 20 minutes.
Tent chickens with foil and continue roasting for 30 minutes, or until meat thermometer measures 180° and the cavity juices run clear.
Transfer chickens to a platter and cover with foil to keep warm. Pour pan juices into a bowl and chill in freezer 10 minutes to bring fat to the surface.
Meanwhile, add remaining chicken broth and vodka to roasting pan and bring to boil over medium heat, scraping up any brown bits adhering to pan. Add any juices accumulated on the platter. Skim off fat from chilled pan juices, add to roasting pan, and return to a boil.
Strain juices through a fine sieve into a medium saucepan. Bring to a simmer over medium heat. In a small bowl, blend water and cornstarch; whisk into simmering gravy. Cook, stirring, until slightly thickened, about 1 minute. Whisk in dill and sour cream, if using. Season with salt and pepper.
Carve chickens, discarding skin. Serve with gravy (save some if making Polish Chicken Noodle Soup.]
Serve with egg noodles and sauteed cabbage.
Cooking Light Magazine Pad Thai


Ingredients:
tamarind paste, water, fish sauce, rice vinegar, granulated sugar, cayenne pepper, eggs, table salt, medium shrimp, garlic cloves, shallot, preserved radish, unsalted dry roasted peanuts, bean sprouts, scallions, fresh cilantro leaves, lime wedge

Directions:
Soak tamarind paste in 3/4 cup boiling water for about 10 minutes, then push it through a mesh strainer to remove the seeds and fibers and extract as much pulp as possible. Stir fish sauce, rice vinegar, sugar, cayenne, and 2 tablespoons oil into tamarind liquid and set aside.
Cover rice sticks with hot tap water in large bowl; soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles and set aside. Beat eggs and 1/8 teaspoon salt in small bowl; set aside.
Heat 1 tablespoon oil in 12-inch skillet (preferably nonstick] over high heat until just beginning to smoke, about 2 minutes. Add shrimp and sprinkle with remaining 1/8 teaspoon salt; cook, tossing occasionally, until shrimp are opaque and browned about the edges, about 3 minutes. Transfer shrimp to plate and set aside.
Off heat, add remaining tablespoon oil to skillet and swirl to coat; add garlic and shallot, set skillet over medium heat and cook, stirring constantly, until light golden brown, about 1 1/2 minutes; add eggs to skillet and stir vigorously with wooden spoon until scrambled and barely moist, about 20 seconds. Add noodles, dried shrimp, and salted radish (if using] to eggs; toss with 2 wooden spoons to combine. Pour fish sauce mixture over noodles, increase heat to high, and cook, tossing constantly, until noodles are evenly coated. Scatter 1/4 cup peanuts, bean sprouts, all but 1/4 cup scallions, and cooked shrimp over noodles; continue to cook, tossing constantly, until noodles are tender, about 2 1/2 minutes (if not yet tender add 2 tablespoons water to skillet and continue to cook until tender].
Transfer noodles to serving platter, sprinkle with remaining scallions, 2 tablespoons peanuts, and cilantro; serve immediately, passing lime wedges separately.
Crispy Chicken Tenders
Category: meat-and-poultry
By Hedz

These crispy chicken tenders were so simple to make and were loved by my whole family! Dip in your favorite sauce or enjoy just as they are.

Ingredients:
cooking spray
2 cups panko bread crumbs
1 teaspoon garlic powder
¼ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon ground black pepper
1 large egg
2  skinless, boneless chicken breasts, cut into 1-inch strips

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray. Mix panko, garlic powder, chili powder, salt, and pepper together well. Beat egg in a shallow bowl. Dip chicken tenders into the egg mixture, then dredge in the panko mixture. Arrange on the prepared baking sheet. Bake in the preheated oven until crispy on the outside and lightly browned, 10 to 12 minutes.

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

Calories: 221.3
Fat: 4.5 g
Saturated fat: 1.3 g
Carbohydrates: 38.3 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 19.2 g
Cholesterol: 78.8 mg
Sodium: 456.9 mg