xiaoxl/recipe_data huggingface dataset:
Multi-Grain Oat Bread


Ingredients:
caraway seed, margarine, sea salt, active dry yeast, milk, raisins, currants

Directions:
Note:  If you use active dry yeast, dissolve it in the warm milk before adding to other ingredients.
In a large mixer bowl combine all the ingredients and beat well to form a shaggy dough.
Either knead the dough for 10 minutes or use your dough hook on your mixer for 5 minutes.  The dough should be somewhat sticky.
Place the dough in a large glass bowl that you've coated with oil or butter.  Turn the dough to cover well with the oil.
Cover with a piece of plastic and let rise in a warm place for one hour.
The dough should puff up very well, though it may not double in bulk.
After its risen, place on an oiled surface and shape into a log.  Place the log in a lightly greased 9x5-inch loaf pan and cover with lightly greased plastic wrap.  Allow to rise until the dough is 1-2 inches above the rim of the pan.
Bake in a 350'F preheated oven for 35-40 minutes, or until the inside of the bread reads 190'F.  If the bread looks as if it's browning too fast cover with a tin foil tent for the last 10 minutes of baking.
Yields 1 loaf.
Bon Appetit!
Chilean Pomegranate Barbecue Sauce " Pomeque"


Ingredients:
pomegranate juice, honey, garlic, dried ginger, tomato paste

Directions:
Mix all ingredients thoroughly.
Pour into medium saucepan and bring slowly to a boil over medium-high heat, stirring frequently.
Reduce heat to low and simmer uncovered until slightly thickened, about 20 minutes.  Stir occasionally.
Mop sauce over grilled chicken or fish in the last 15 minutes of grilling.
Cauliflower Coconut Curry


Ingredients:
onion, cayenne pepper, mustard seeds, fenugreek seeds, cumin, cinnamon, peppercorns, cloves, turmeric, paprika, tamarind paste, frozen cauliflower, coconut milk

Directions:
Combine all but the last three ingredients in a food processor; run the processor until it forms a paste. Add a little oil and/or a little water if ingredients have trouble processing.
Saute in a pan with the cauliflower and oil for a few minutes until aromatic. Add the coconut milk and simmer until cauliflower reaches desired tenderness. If the curry gets too dry as it simmers, add a little water so that it finishes with a thick, gravy-like sauce.
Crock-Pot Chicken, Rice, & Beans


Ingredients:
salsa, water, boneless skinless chicken breasts, black beans, cream cheese

Directions:
Mix the salsa, water, & taco seasoning in a crock pot. Place the frozen breasts in the mixture then sprinkle with salt & pepper.
Cover with a lid & cook on low for 3 hours. Uncover, flip over the breasts then stir in the black beans. Recover & continue to cook for another 2 1/2 hours.
Shred the chicken breasts then place back into the pot. Add in the cream cheese & stir until melted.
Turn off the heat, pour in the uncooked rice, stir then cover. Let sit for 12 minutes then spoon onto plates & top with shredded cheese (if using].
Mango Bellini


Ingredients:
"mango"

Directions:
Add the sparkling wine and mango nectar to a chilled champagne flute., Stir and garnish with sliced mango.
SPAM® Fries with Spicy Garlic Sriracha Dipping Sauce
Category: side-dish
By The Gruntled Gourmand

SPAM® is an oft-maligned meat product in a can that you either love or hate! If you're not vegan with a gluten allergy who runs marathons but doesn't own a TV, this little appetizer will surely please!

Ingredients:
1 clove garlic, minced
½ teaspoon paprika
1 pinch salt
1 cup mayonnaise
1 tablespoon sriracha sauce
1 tablespoon ketchup
1 quart vegetable oil for frying
2 (12 ounce) cans fully cooked luncheon meat (such as SPAM®), sliced into fries

Directions:
Process garlic, paprika, and salt in a food processor until smooth. Add mayonnaise, sriracha sauce, and ketchup; process until sauce is well-combined. Transfer sauce to a bowl, cover the bowl with plastic wrap, and refrigerate until chilled. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Rinse luncheon meat 'fries' with cool water and pat dry. Working in batches, cook 'fries' in preheated oil until browned and crispy on the outside and still moist on the inside, 4 to 6 minutes. Remove to a paper towel-lined plate. Transfer 'fries' to a plate and serve with chilled dipping sauce.

Prep time: 15 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 8 servings

Calories: 561.9
Fat: 56 g
Saturated fat: 13.1 g
Carbohydrates: 4.3 g
Sugars: 0.7 g
Dietary fiber: 0.1 g
Protein: 11.6 g
Cholesterol: 69.9 mg
Sodium: 1420.2 mg
Enchilada Chicken Melt


Ingredients:
chicken breasts, low-fat cheddar cheese, fat free sour cream, red onion, diced tomatoes, scallions, cilantro, lime, black pepper

Directions:
Preheat your oven to 350 degrees F.
Prepare Salsa by combining the tomatoes, scallions, jalapeno, cilantro, salt and lime juice in a mixing bowl. Set aside.
Place chicken in a large frying pan over medium heat and cook until slightly brown.
Mix the cheese, sour cream, and onion in a mixing bowl.  Season with salt and pepper and stir well.
Place chicken in a coated 9 by 13-inch baking dish.
Spread the cheese mixture over the chicken.
Place in the oven until the cheese is melted, about 5 to 8 minutes.
Serve hot over rice and topped with the Salsa.
Deep Fried Mushroom & Black Olive Chicken


Ingredients:
flour, black olives, milk, parsley, portabella mushrooms, boneless skinless chicken breasts, all-purpose flour, ground rosemary, salt, white pepper, cayenne

Directions:
GRAVY-Heat 2 tbsp oil in small pan.  Add flour, 1 teaspoon salt, 1/2 teaspoon white pepper, parsley, and 1/2 teaspoon ground rosemary, olives, parsley, and mushrooms.  Stir until mixed into a paste.  Cook over medium heat until medium brown.
SLOWLY stir in the milk, until it is all used.  Continue to stir to blend and prevent lumping, until desired sauce/gravy consistency is nearly reached.  Remove from heat, and set aside.  It will thicken upon standing.
CHICKEN-Mix together all seasonings in a large bowl.  One at a time, rinse your chicken breasts, roll them in the flour until fully coated and drop into hot oil, carefully.
Deep fry until chicken is golden.  The crust will be thin and delicate.  Set on paper towels to drain.  Place on plate, and ladle gravy/sauce over it.
Traditional Rice Stuffing
Category: side-dish
By Sheila Kampman

My mother passed this recipe on to her daughters as it was passed on to her from her mother. It is a delicious alternative to traditional bread stuffing, and my family always requests it when a chicken or turkey is on the menu. It will be a stunning addition to your Sunday night dinner table. As with any good recipe, adjust the seasonings to your taste. This recipe quantity is for an approximately 5-pound chicken.

Ingredients:
2 tablespoons butter
1  onion, finely chopped
3 cups water
2 teaspoons dried dill weed, or to taste
2 teaspoons poultry seasoning, or to taste
1 tablespoon dried parsley
ground black pepper to taste
2 tablespoons chicken bouillon, or more to taste
1 ½ cups long grain white rice

Directions:
Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 6 servings

Calories: 131.6
Fat: 4.1 g
Saturated fat: 2.5 g
Carbohydrates: 21.4 g
Sugars: 2.3 g
Dietary fiber: 1.2 g
Protein: 2.7 g
Cholesterol: 10.2 mg
Sodium: 393.1 mg
Indian Pork Vindaloo


Ingredients:
fresh ginger, garlic cloves, red chilies, ground turmeric, ground cardamom, cloves, peppercorns, ground cinnamon, cumin seed, lemon juice, brown mustard seeds, water

Directions:
To male Vindaloo Paste; Place the ginger, garlic, chilli, turmeric, cardamon, cloves peppercorns, cinnamon, coriander, cumin seeds and lemon juice in a food processor.
Process for 2 seconds or until all the ingredients are combined and the mixture is quite smooth.
Trim the pork of excess fat and sinew and cut into cubes.
Heat the oil in a heavy-base pan; add the meat in small batches, and cook q;quickly over medium heat until browned.
Return all the meat to the pan.
Add the Vindaloo Paste and mustard seeds., and cook, to the boil.
Reduce heat and simmer, covered for 1 1/2 hours or until the meat is tender.
Note: The Vindaloo Paste can be made ahead of time and stored in an airtight container in the refrigerator.
Gomiti Rigati Con Piselli


Ingredients:
elbow macaroni, onions, olive oil, parsley, parmigiano

Directions:
Heat the olive oil in a pot, add the onions, and cook over a gentle flame until they are golden.
Add the peas, and continue cooking over a gentle flame, adding a little hot water to keep them from drying out and adjusting salt and pepper to taste.
While the peas are cooking set pasta water to boil, and when they're almost done cook the pasta; drain it, stir it into the pea pot, dust with minced parsley, and turn it all out into a serving bowl, with grated cheese for those who want it.
3 C's Soup  #3 (Carrot, Cauliflower & Celery) W/Cheese


Ingredients:
head cauliflower, celery, carrots, water, margarine, salt, evaporated milk, milk, cheddar cheese

Directions:
In large stockpot add carrots, celery and cauliflower to 2 quarts water. Add margarine, salt.
Cook 20 to 25 minutes on low heat, covered.
Take off heat, add evaporated milk, two cups of milk and optional frozen peas.
Put back on burner and heat on low and stir until warm and hot to serve. Do not boil.
Ladle in serving bowls, pass the cheese if they want a soup topper. Serve with triscuits or a whole wheat cracker. This is a very rich soup. If you want to add more water, feel free.
Fragrant Lamb Stew with Dried Fruits


Ingredients:
lamb, onions, garlic, carrot, curry powder, cinnamon, fresh ginger, ginger, clove, lemon, zest of, cayenne pepper, red pepper flakes, fresh rosemary leaf, water, red wine, canned plum tomatoes, fresh lemon juice, fresh cilantro leaves

Directions:
-Preheat oven to 350 degrees F.
Heat olive oil in bottom of 4 to 5 quart  heavy-bottomed Dutch oven.
Brown cubes of lamb in oil, in batches, remove lamb  to plate. Add onions to pot, scraping up brown bits and stirring.
When  softened, add crushed garlic; stir to incorporate, then add carrots.
Cook 2 to  3 minutes.
Add curry, salt, pepper, cinnamon, ginger, cloves, lemon zest,  cayenne or pepper flakes, and rosemary.
Stir to mix in well, then add water and wine. Raise heat and let the liquids bubble.  Lower heat, then add the tomatoes, balsamic vinegar, and the lamb cubes.
Add dried fruits, the lemon juice, and the almonds.
Adjust seasonings to taste, adding more water if the stew seems too  thick.
Add 1/2 cup of cilantro, cover pot, and place in oven for 75 to 90  minutes.
From time to time, check stew, adding water as needed to keep it moist. When lamb is tender and dried fruits have softened almost enough to become part  of the sauce, remove from oven and stir in remaining cilantro.
Let stew rest 5  minutes and serve.
Shrimp & Sausage With Saffron Rice


Ingredients:
olive oil, andouille sausages, onion, white wine, low sodium chicken broth, saffron threads, long grain white rice, medium shrimp, kosher salt, black pepper, fresh cilantro

Directions:
Heat the oil in a wok or large saucepan over med high heat., Add sausage and brown about 5 minutes total., Reduce heat to medium and add the onion., Cook, stirring occasionally for 5 minutes., Spoon off most of the fat., Add wine and cook for 2 minutes., Add broth, saffron, and rice and bring to a boil., Reduce heat, cover, and simmer for 15 minutes., Stir the shrimp and peas into the rice, cover, cook for another 5 minutes., Season with salt and pepper., Garnish with the fresh cilantro.
Easy Crock Pot Stuffing


Ingredients:
water, milk, carrots

Directions:
Mix all ingredients in crock pot., Cover with lid, and simmer on low for about 4 hours.
Blueberry Sauce


Ingredients:
blueberries, water, sugar, cold water, cornstarch, cinnamon

Directions:
In a saucepan over medium heat, combine the berries, 1/4 cup water, orange juice and sugar; bring to a boil stirring gently.
In a small cup or bowl mix the cornstarch with 1/4 cup cold water until combined; add to the simmering mixture; gently stir (careful not to mash the blueberries].
Simmer on low heat until thick enough to coat the back of a metal spoon (about 3-4 minutes].
Remove from heat and stir in the almond extract and cinnamon.
Thin the sauce with a bit of water if it is too thick for your liking.
Giada's Carbonara Pasta (My Way)


Ingredients:
asparagus, linguine, salt, fresh ground black pepper, butter, eggs, garlic cloves, mustard, lemon juice, fresh basil leaf, salt, fresh ground black pepper, cayenne, extra virgin olive oil

Directions:
Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 3 minutes. Transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Remove from the water, remove the rubber band, and cut into 1-inch pieces.
Meanwhile, add the pasta to the large pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Add the Basil Aioli, cut asparagus, shaved cheese, salt, and pepper. Stir to combine and place on a long, rectangular serving dish.
Place the butter in a medium skillet over medium-high heat. Add the eggs and sprinkle with salt and pepper. Fry the eggs to your liking. Place the eggs on top of the pasta and serve immediately.
Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil Aioli can be kept, covered, in the refrigerator for up to 3 days.
*RAW EGG WARNING.
Easy Truffle Cake


Ingredients:
unsalted butter, eggs

Directions:
Preheat oven to 425°F Coat an 8 x 3 inch cake pan with nonstick spray. line bottom with wax paper; spray wax paper.
Have a large roasting readily available.
Melt chips and butter together; stir until well blended.
Beat eggs in a large bowl with mixer on high for 7 minutes, or until tripled and soft peaks form.
Fold in chocolate mixture until blended. Pour into cake pan.
Place large roasting pan in oven; place cake pan inside. Pour boiling water into roasting pan to come up halfway up the sides of the cake pan.
Cover cake pan loosely with foil and bake for 40 minutes. the cake will look soft but sets when cold.
Cool cake in pan on a wire rack. Cover and refrigerate 3 hours, or until firm. Invert on serving platter; shake down sharply to release cake. Peel off wax paper and enjoy!
Clemons Family Bean Dip
Category: appetizers-and-snacks
By DONAL

This is a seriously cheesy and beefy bean dip! Grab a bag of your favorite tortilla chips and start dipping. Every time I make this recipe everyone waits to see who will take home the leftovers. It is even better the second day.

Ingredients:
1 pound ground beef
1 (11 ounce) can condensed cheese soup
1 (16 ounce) can refried beans
1 (16 ounce) jar picante sauce
1 (12 ounce) jar sliced jalapeno peppers
½ pound processed cheese food, cubed

Directions:
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain beef and place in a large, heavy saucepan with condensed cheese soup, refried beans, picante sauce, jalapeno peppers and processed cheese food. Cook on high until boiling, then reduce heat to low. Stirring constantly, cook until mixture is melted and bubbly.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 cups

Calories: 46.4
Fat: 3.2 g
Saturated fat: 1.6 g
Carbohydrates: 1.8 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 2.5 g
Cholesterol: 10 mg
Sodium: 107.2 mg
Roasted Summer Squash Bonanza


Ingredients:
zucchini, butter, soy sauce, garlic cloves, ground ginger, mushroom

Directions:
Preheat oven to 425°F.
While the oven is heating, put the butter into a shallow roasting pan and into the oven until it melts.  The butter is not necessary for this recipe, but I like the richer flavor that it adds.  You can very well omit it if you'd like.
Cut up the squash and zucchini into 1-2 inch chunks.  I quarter them lengthwise and then slice up the spears. Don't make the chunks too small or else they may become too soft when roasted.
Halve or slice the mushrooms thickly.
Put all the ingredients (except the butter which is in your pan melting] into a zip bag and toss to coat everything. Empty the bag into your roasting pan and roast for 20-25 minutes, stirrig once after about 10 minutes.
Easy Refrigerator Pickled Beets


Ingredients:
beet, whole cloves, whole allspice, cinnamon stick, sugar, cider vinegar, water

Directions:
Bring to a boil: water, vinegar, spices & sugar.
Peel roasted beets.  Cut into quarters or slices.  Pack into clean quart jar.
Pour hot brine over beets in jar.  Cover beets completely (add filtered water if needed].
Store in fridge for 3-4 days, then enjoy.
Arancini
Category: side-dish
By DEBMCD

An Italian rice ball made with white wine risotto, and a gooey mozzarella center.  Fantastic for lunch or dinner - can be frozen.

Ingredients:
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, crushed
1 cup uncooked Arborio rice
½ cup dry white wine
2 ½ cups boiling chicken stock
½ cup frozen green peas
2 ounces finely chopped ham
salt and pepper to taste
½ cup finely grated Parmesan cheese
1  egg, beaten
1  egg
1 tablespoon milk
4 ounces mozzarella cheese, cut into 3/4 inch cubes
½ cup all-purpose flour
1 cup dry bread crumbs
1 cup vegetable oil for deep frying

Directions:
Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more. When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham. Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly. Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat. Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C). Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 18 rice balls

Calories: 252.2
Fat: 16.4 g
Saturated fat: 3.3 g
Carbohydrates: 18.8 g
Sugars: 1.2 g
Dietary fiber: 0.8 g
Protein: 6.3 g
Cholesterol: 29.1 mg
Sodium: 274 mg
Green Tomato Chutney


Ingredients:
green tomatoes, light brown sugar, red onion, golden raisin, cider vinegar, candied ginger, yellow mustard seeds, kosher salt, ground allspice, ground cloves, cinnamon stick, ground nutmeg

Directions:
Place all of the ingredients in a medium sized (about 4 qt] thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally. Remove lid and simmer uncovered for an additional 15 minutes to thicken.
Note: If desired, this recipe can be canned by processing filled (sterilized!] jars in a boiling water bath for 15 minutes. Recipe will fill six 8-oz jars or three 16-oz jars. Otherwise, chutney will keep in the refrigerator for a few months.
Cranberry Almond Quinoa (Or Couscous) Salad


Ingredients:
quinoa, dried cranberries, frozen green beans, green onion, olive oil, garlic cloves, salt, pepper

Directions:
Combine the quinoa with 2 cups water in a medium saucepan and bring to a boil over high heat.  Reduce heat to a simmer, cover, and continue cooking until all water is absorbed.  (If using couscous, simply prepare according to directions on package.].
In a medium bowl, combine cooked quinoa (or couscous], dried berries, green beans, nuts, and green onions until well mixed.
In a small bowl, whisk the balsamic vinegar, olive oil, and garlic until well blended.  Pour over the quinoa/couscous mixture.  Toss until well blended.  Season with salt and pepper, to taste.
Chill in the refrigerator for at least 30 minutes before serving.
Chinese Stir Fried Beef Noodles


Ingredients:
soy sauce, cornstarch, dried mushrooms, carrot, snow peas, chicken broth, green onions, soy sauce, salt, bean sprouts

Directions:
Boil noodles in water for about 10 minutes. Rinse, drain and mix in 2 tablespoons oil. Set aside.
Marinade flank steak in soy sauce and cornstarch for 10 minutes.
Heat wok. In 2 tablespoons oil stir fry beef until the color has changed. Remove from wok and place in bowl.
Heat wok. In 2 tablespoons oil, add mushrooms, carrots and snow peas. Stir fry briefly until snow peas turn bright green. Remove from wok and place in bowl.
Heat wok and to 2 tablespoons oil, add green onions. Stir fry 4 seconds, then add broth, soy sauce and salt.
Stir in cooked noodles, mix for about 3 minutes.
Add cooked beef and vegetables, blend thoroughly before mixing in bean sprouts.
Serve hot.
Romantic Stuffed Chicken Breasts A-Deux


Ingredients:
chicken breasts, salt, fresh ground black pepper, sweet paprika

Directions:
Preheat your oven to 375 degrees F.
Pour a bit of oil in a small baking dish.
Lay out the two flattened chicken breasts.
Cut the roasted pepper lengthwise down the side so you can lay it flat on top of the chicken breast.
Place two slices of smoked meat on top of each roasted pepper.
Roll up the chicken breast, lay seam side down in the oiled baking dish.
Sprinkle with salt, pepper and paprika.
Bake uncovered for about 20-25 minutes.
Serve with a vegetable and a green salad on the side.
Spanish Chicken Stew


Ingredients:
chicken breasts, carrot, potato, white wine, diced tomatoes, garlic cloves, salt, turmeric, extra virgin olive oil, parsley

Directions:
Place olive oil, diced potatoes, carrots, tomatoes and garlic in deep pan.
Add cubed chicken, turmeric and salt. Mix all ingredients. Cook for about 5 min on high heat.
Add white wine, cook until wine is heated through. Cover the pan and turn heat to medium low.
Cook for about 20-25 minutes until chicken is cooked to its ideal temperature.
Sprinkle with fresh parsley. Enjoy!
Cherry Cream Floats


Ingredients:
cherries, sugar, limes, juice of, seltzer water, heavy cream, confectioners' sugar, vanilla ice cream, maraschino cherry

Directions:
In blender, puree the cherries, sugar and lime juice; strain into a pitcher and add the seltzer.
Using an electric mixer, whip together the cream and confectioners' sugar until soft peaks form.
Scoop the ice cream into small glasses.
Pour the homemade cherry soda over to fill and top with a dollop of whipped cream and a maraschino cherry.
Vegan Mocha Cream Sauce


Ingredients:
soft tofu, maple syrup, instant coffee, vanilla extract

Directions:
"Blend all ingredients together until very smooth and creamy. Swirl over desserts."
Chicken Tofu Stir Fry


Ingredients:
boneless skinless chicken breasts, corn, bean sprouts, sliced water chestnuts, carrot, red bell pepper, yellow bell pepper, snow peas, extra firm tofu, broccoli, garlic cloves

Directions:
Cut up all your vegetables.  I like to cut them into strips, but you can cut them anyway you like.
Put 2 tbs of oil into your wok or pan and let it heat.
Par-cook the broccoli then remove from pan.
Put remaining oil into wok or skillet and let it heat.
Cook chicken.
Add tofu.
Add 1/2 of stir fry sauce.
Stir until chicken is cooked through.
Add all vegetables and the remaining stir fry sauce.
Stir until all vegetables are cooked.
Serve over rice.