xiaoxl/recipe_data huggingface dataset:
Risotto


Ingredients:
yellow onion, butter, chicken broth, arborio rice, parmesan cheese

Directions:
PREPARING THE RICE.
Peel and finely chop the onion.
Melt the butter in a 4-to-5-quart saucepan over medium heat, stirring regularly.
Add the onion and cook, continuing to stir, until it turns soft and translucent.
Turn the heat down if the onion starts to brown.
Meanwhile, pour the chicken broth into a separate saucepan, set over medium heat, and bring to a gentle simmer.
Adjust the heat as needed to maintain this simmer the whole time you are preparing the risotto.
Once the onion is soft, add the rice and cook over medium heat, stirring constantly, for about 3 minutes.
Adjust the heat as necessary-- if the rice is cooked at too high a heat, it will turn brown and take on an undesirable flavor.
ADDING THE LIQUID TO THE RICE.
Using a ladle, scoop up about 1/2 to 3/4 cup of broth.
Pour it in the pan with the rice, stirring constantly with a spoon.
After the first addition of broth, the rice mixture will look a bit soupy.
As the rice begins to cook, stir it constantly, making sure that you scrape along the bottom of the pan so that it does not stick.
You should see little bubbles popping up on the liquid from time to time.
If it bubbles more vigorously than this, turn the heat down to medium-low.
When most of the liquid is absorbed into the rice and the rice begins to look a bit dry, add another ladle of broth to the pan and stir constantly, as before.
DETERMINING WHEN THE RISOTTO IS COOKED.
Continue to add the broth in 1/2-to-3/4-cup batches and stir the rice until you have used most of the broth (this will probably take about 20 minutes].
It is now time to test whether the risotto is cooked.
Spoon up a grain of rice and bite into it-- it should be tender without being too mushy.
If it is still crunchy and tastes a bit starchy, you will need to continue adding liquid and cooking further.
If it looks as if you will run out of chicken broth and your rice is still not cooked, don't be alarmed.
Because of variations in individual stoves and cooking temperatures, you may need more liquid than called for in the recipe.
Simply heat up another cup or 2 of chicken broth.
If you run out of broth, use hot water.
When the rice is tender and the risotto has a creamy consistency, almost like thick oatmeal, it is done.
SERVING THE RISOTTO.
Add salt and pepper to the risotto, about 1/4 teaspoon at a time, until it seems well seasoned to you.
Stir.
Add the grated Parmesan cheese and stir well.
Serve the risotto immediately in warm bowls and have extra grated Parmesan on hand.
Garlic-Molasses Chicken Wings
Category: meat-and-poultry
By buckster

These chicken wings are marinated in garlicky molasses then basted and slow roasted. Make plenty as they will go fast by the plateful.

Ingredients:
1 ½ cups soy sauce
5 cloves garlic, minced
2 tablespoons molasses
2 tablespoons brown sugar
2 tablespoons honey
1 dash garlic salt
20  whole chicken wings, split

Directions:
Mix soy sauce, garlic, molasses, brown sugar, honey, and garlic salt together in a large bowl. Pour 3/4 of the marinade mixture into a resealable freezer bag and add wings. Release any air from the bag and seal. Place marinating chicken wings and remaining marinade into the refrigerator and chill for 5 to 6 hours. Remove wings from the refrigerator 1 hour before baking. Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with aluminum foil and top with an oiled rack about 1/2-inch above the surface of the foil. Space marinated wings on the rack about 1/2-inch apart. Bake in the preheated oven for 20 minutes. Baste wings with some of the remaining marinade; repeat baking and basting every 20 minutes 2 more times for a total of 1 hour. Turn wings over, baste, and bake 30 minutes more. Turn wings over again, sprinkle with garlic salt, and increase oven temperature to 350 degrees F (175 degrees C). Continue baking 15 minutes more.

Prep time: 20 mins
Cook time: 1 hr 45 mins
Total time: 8 hrs 5 mins
Yields: 20 whole chicken wings

Calories: 95.4
Fat: 4.5 g
Saturated fat: 1.3 g
Carbohydrates: 6.3 g
Sugars: 4.5 g
Dietary fiber: 0.2 g
Protein: 7.4 g
Cholesterol: 19.3 mg
Sodium: 1119 mg
Apple-Buttermilk Custard Pie


Ingredients:
all-purpose flour, brown sugar, ground cinnamon, butter, granny smith apples, granulated sugar, ground cinnamon, all-purpose flour, salt, eggs, fat-free buttermilk, vanilla extract

Directions:
Preheat oven to 325ºF.
To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deepdish pie plate coated with cooking spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.
To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place streusel in refrigerator.
To prepare the filling, heat a large nonstrick skillet coated with cooking spray over medium heat. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, stirring mixture occasionally. Spoon the apple mixture into prepared crust.
Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325ºF for 30 minutes. Reduce oven temperature to 300ºF (do not remove pie from oven]; sprinkle streusel over pie. Bake at 300ºF for 40 minutes or until set. Let stand 1 hour before serving.
Meatball Sandwiches


Ingredients:
lean ground beef, onion, parmesan cheese, eggs, fresh Italian parsley, garlic cloves, dried oregano, pepper, salt

Directions:
Mix together ground beef, onion, Parmesan cheese, eggs, parsley, cornflakes, garlic, oregano, pepper, and salt in a large bowl; blend well.
Spray a large baking dish or sheet with nonstick spray (Pam].
Shape meat mixture into 1 1/2 inch balls and place in prepared pan.
Bake at 350°F for 20 minutes or until firm to touch.
Heat marinara sauce in a saucepan according to package directions.
Add meatballs and simmer 15 minutes or until sauce is slightly thickened.
Spoon 5-6 meatballs onto bottom half of rolls.
Add enough sauce on top to coat.
Cover with top half of roll and serve.
Slightly messy but worth it.
Butternut Squash With Brown Butter


Ingredients:
unsalted butter, low sodium chicken broth, water, dark brown sugar, coarse salt, fresh ground pepper

Directions:
Heat butter in a large skillet over med-high heat until golden brown.  Add squash; saute, stirring occasionally, until golden brown and tender when pierced with fork about 16 minutes.
Add chicken broth, the water and brown sugar, cook until liquid has evaporated and squash is nicely carmelized, about 6 minutes.
Remove from heat, and season with salt and pepper.
Serve.
Limoncello Chicken


Ingredients:
boneless skinless chicken breasts, butter, lemon slices, flour, fresh basil

Directions:
Season chicken with salt and pepper and dredge well in flour.
Melt butter in a medium skilet and add chicken. Cook over medium heat until both sides are golden brown.
Add stock. limoncello and lemon slices.  Cook for 5 minutes more to thicken slightly, pressing the lemon slices with a wooden spoon to release juices.
Top with basil.
Everything Soup


Ingredients:
dried pink beans, dried white bean, dry lentils, tomatoes, sweet onion, carrots, celery, spinach, cabbage, garlic cloves, water, water, salt, pepper, basil, oregano, thyme

Directions:
saute onions and garlic until semi soft in large soup pot.
add in 10 c water and all other ingredients (except extra water].
bring to a boil.
simmer for 1-2 hours or until beans are soft.
s/p to taste.
if needed add additional water or veggie broth.
serve with a crusty bread and salad and dinner is served.
*** if using meat, cube and saute meat with garlic and onions, then follow directions as listed.  You will need additional water if meat is added.
*** I cook by sight so measurements on water are approximate. My family likes more veggies than broth so I tend to use less water than most people.
prepe time does not include soaking beans, however i just rinse and go even though it says soak for at least 3 hours.  works for me everytime.
recipe can be made in crockpot as well.
Super Easy Vegan Chili


Ingredients:
olive oil, onion, carrot, celery, garlic cloves, lentils, whole tomatoes, oregano, cayenne, red wine vinegar, cilantro

Directions:
Add oil to a pot on medium heat and stir the onion, celery and carrot for 4 minutes or until slightly golden. Add in the garlic and caramelize for a further 2 minutes.
Stir through the lentils for 1 minute before adding in the whole tomatoes, vegetable stock, oregano, cayenne, paprika, salt and pepper. Cover and bring to a boil before simmering for 25 minutes.
Pour in the red wine vinegar and stir in the cilantro, simmer for a further 5 minutes before serving in individual bowls and topping with coconut yoghurt and fresh cilantro leaves.
Best Baked Chicken Ever
Category: meat-and-poultry
By Deborah Norris

A tasty baked chicken that smells and tastes as good as it looks.

Ingredients:
cooking spray
⅓ cup honey
¼ cup brown sugar
¼ cup Dijon mustard
3 tablespoons balsamic vinegar
3 tablespoons water
1 tablespoon olive oil
1 teaspoon minced garlic
4 pounds chicken legs
1 teaspoon kosher salt
½ teaspoon ground black pepper

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray. Whisk honey, brown sugar, Dijon mustard, balsamic vinegar, water, olive oil, and garlic together in a large bowl. Add chicken legs and toss to coat. Place chicken legs on the prepared baking sheet; season with salt and pepper. Bake in the preheated oven until juices run clear, 30 to 35 minutes. Turn over and cook longer if needed.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 pounds chicken

Calories: 224.6
Fat: 11.1 g
Saturated fat: 2.9 g
Carbohydrates: 10.5 g
Sugars: 9.6 g
Protein: 19.8 g
Cholesterol: 69.9 mg
Sodium: 282 mg
Crab Meat or Shrimp Omelette


Ingredients:
eggs, salt, pepper, canola oil, yellow onion, light soy sauce, scallion, red chile

Directions:
Lightly beat eggs with salt and pepper, set aside.
Heat wok with 2 tsp oil and sesame oil.
Add onion and fry until soft.
Push to one side of the wok, add crabmeat or shrimps and stir-fry well.
Stir in soy sauce, more salt and pepper if desired, then remove crabmeat mixture and set aside.
Heat the remaining 2 tsp oil in the wok; add beaten eggs.
Swirl pan around to spread the omelette evenly.
When eggs have set, add the cooked crabmeat/shrimp mixture and sprinkle with spring onion and red chillies.
'Fold'in the four corners of the omelette to cover the filling.
Cover pan with a lid for 1 minute, then turn out omelette onto a plate and serve immediately.
Smoky Fried Rice


Ingredients:
green onions, eggs, soy sauce, white pepper, bacon drippings, long-grain rice, soy sauce, cooked ham, soy sauce, white pepper

Directions:
THAW frozen peas and carrots and drain; CHOP 1/2 cup white onions; SLICE 4 green onions thinly (if optional GROUP FOUR meat if used in recipe, TOSS meat in 1 teaspoon soy sauce with 1 pinch white pepper and 1 dash sesame oil (NOTE: If cooked diced ham is used in dish, no additional ingredients need to be added]; SET aside.
BEAT 2 eggs from GROUP TWO ingredients with 1 dash sesame oil, 1 dash soy sauce and 1 dash white pepper: SET aside.
HEAT 1 tablespoon peanut oil in wok, swirling oil carefully to coat wok surface (oil should be as hot as hot as possible without smoking]; ADD 1/2 cup chopped white onions and 4 thinly sliced green onions, sauteeing 1 minute or lomger.
REMOVE onions with deep-fry strainer; PLACE into medium bowl; SET aside, close to your working station.
SWIRL 1 tablespoon peanut oil in wok again; ADD beaten eggs; SCRAMBLE eggs lightly and quickly until they begin to puff, until just firm; REMOVE cooked egg and add to same bowl with cooked onions.
POUR 1 tablespoon bacon drippings to the wok and swirl oil carefully; ADD cooked cold rice; STIR-FRY for 2 minutes.
ADD 2/3 cup thawed strained peas and carrots (also add cooked meat or shrimp now if using]; STIR to combine.
RETURN cooked onions and egg to wok mixture; QUICKLY add 1 dash soy sauce soy sauce and 1 dash sesame oil, STIR-FRY 1 minute longer.
SEASON rice to taste; GARNISH with red pepper flakes if desired.
SERVE and enjoy!
Raspberry Cream Dessert


Ingredients:
cream cheese, sugar, heavy whipping cream, frozen sweetened raspberries, cornstarch

Directions:
In a small mixing bowl, beat the cream cheese and sugar until smooth.
Gradually fold in whipped cream.
Pipe mixture into two dessert dishes or spoon into two 4-in. springform pans coated with nonstick cooking spray.
Refrigerate for 4 hours or until set.
Drain raspberries, reserving juice: set berries aside.
Add enough water to the juice to measure 3/4 cup.
In a small saucepan, combine cornstarch and juice mixture until smooth.
Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened.
Cool slightly. Stir in reserved raspberries.
Cover and refrigerate until chilled. Serve with cream dessert.
Springtime Vegetable Coleslaw


Ingredients:
cabbage, carrot, broccoli floret, cherry tomatoes, celery, cucumber, fresh parsley, olive oil, vinegar, Dijon mustard

Directions:
Combine cabbage, carrots, broccoli, tomatoes, celery and cucumber in large salad bowl.
Whisk together remaining ingredients for dressing.
Pour over vegs; toss to coat well.
Hamburger Goulash


Ingredients:
ground beef, onion, corn

Directions:
Preheat oven to 350°F.
Brown hamburger, and onion until ground beef is browned through. Drain fat.
Mix soup,and corn with hamburger mixture. 3.Cook egg noodles according to directions on the bag. Drain noodles and add to hamburger mixture and pour into a casserole dish or baking dish.
Bake for 30 minutes until golden and bubbly.
Crustless Spanakopita


Ingredients:
spinach, onion, garlic cloves, light ricotta cheese, low-fat plain yogurt, eggs, dill weed, lemon juice

Directions:
Sauté onions and garlic until tender.
Meanwhile, combine ricotta, yogurt, and whisked eggs. Add seasonings, lemon juice, spinach, and onion/garlic mix.
Transfer to greased deep-dish pie plate.
Bake in 375F oven for 40-45 minutes, until set.
No-Bake Key Lime Cheesecake


Ingredients:
graham cracker crumbs, unsalted butter, light cream cheese, key lime juice, lime zest

Directions:
Melt the butter in a small microwave-safe bowl.
Divide the graham cracker crumbs evenly amongst individual serving bowls or ramekins and press down to make a crust.
Drizzle some of the butter over the crumbs in each dish.  Place the bowls in the freezer.
In a large mixing bowl, beat together the cream cheese, whipped topping, key lime juice, zest, and the condensed milk until well-combined.
Remove the bowls from the freezer.  Pipe or spoon the filling into each bowl.  Add additional whipped topping and other desired toppings.  Cover and refrigerate at least 4 hours before serving.
Italian Sausage Casserole


Ingredients:
hot water, herb seasoned stuffing mix, hot Italian sausage, green pepper, onion, tomato sauce, basil, oregano

Directions:
Preheat oven to 400.
Add hot water to stuffing mix; stir just until moistened. Set aside.
Cook and stir sausage, peppers, and onion in a large skillet until sausage is browned.
Place in a 13x9 baking dish.
Pour tomato sauce over sausage mixture and then sprinkle spices over top.
Top with stuffing.
Bake 25min.
Marinade for Wild Game


Ingredients:
Worcestershire sauce, liquid smoke, light brown sugar, garlic powder, onion powder, black pepper

Directions:
"Combine all ingredients and mix well. Place meat in freezer ziptop bag or covered container. Pour marinade over meat."
Belize Style Steak and Onions


Ingredients:
top round steaks, garlic, black pepper, adobo seasoning, oregano, vinegar, onions

Directions:
Mix garlic, black pepper, adobo, oregano and vinegar together in a small mixing bowl.
Rub spice mixture onto steak, making sure to coat very well and evenly.
In a coated and heated skillet on low heat, barely cook the onions. Remove from heat before they turn translucent, you want to keep them crisp and white.
Drain on paper towels.
Raise heat to high.
Fry the steaks rapidly until each side is nice and brown.
Serve topped with onions.
Mom's Apple Pancakes


Ingredients:
flour, egg, salt, baking powder, milk, apple

Directions:
Place flour, egg, salt and baking powder in a bowl.  Stir and add milk just until batter holds together.  It should be pretty dense.
Add apples to the batter.  My mom uses a lot of apples, so the batter looks like apple slices coated in batter rather than batter with apple slices in it.
Heat oil (any vegetable or canola oil with minimal flavour] in a frying pan.  Turn heat down to med-low and add large drops of batter.  Depending on how much milk and how much apple you used, the batter will be more runny.
Cook about 2 minutes per side, or until brown and set.  Turn and brown other side.  The batter will start to bubble around the edges when it's ready.
Grilled Fennel
Category: side-dish
By Marcia

A great way to prepare fennel! Serve hot as a side dish, or cool and serve as a salad.

Ingredients:
2  fennel bulbs
2 tablespoons olive oil, divided
½ teaspoon ground black pepper
¼ teaspoon salt
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1  lemon, juiced
1 teaspoon lemon zest
½ teaspoon freshly ground black pepper
1 pinch dried thyme
2 tablespoons grated Parmesan cheese

Directions:
Preheat an outdoor grill for high heat and lightly oil the grate. Slice a very thin layer from the bottom of each fennel bulb using a vegetable peeler or paring knife, leaving the core in place to help hold bulb intact. Remove fennel stalks, reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil and sprinkle with ground black pepper and salt on each side. Grill fennel slices until charred, about 5 minutes per side; transfer to serving platter. Whisk remaining 1 tablespoon olive oil, basil, parsley, lemon juice, lemon zest, freshly ground black pepper, thyme, and reserved fennel fronds together in a bowl. Sprinkle Parmesan cheese and drizzle lemon mixture over fennel.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 fennel bulbs

Calories: 109.5
Fat: 7.7 g
Saturated fat: 1.4 g
Carbohydrates: 9.3 g
Sugars: 0.2 g
Dietary fiber: 4 g
Protein: 2.5 g
Cholesterol: 2.2 mg
Sodium: 245.5 mg
Buffalo-Style Pizza
Category: uncategorized
By Chef John

What this pizza lacks in Frank's RedHot®, chicken, blue cheese, and celery, it more than makes up for by being a really great pepperoni pizza. I might add, since it doesn't include those things, it's perfect to serve alongside Buffalo chicken wings--you know, at a Super Bowl party, or something similar.

Ingredients:
1 tablespoon extra-virgin olive oil
1 (6 ounce) can tomato paste
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon red pepper flakes
½ teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons white sugar
2 cups water
1 tablespoon olive oil, or as needed
1 (14 ounce) package refrigerated pizza dough
1 pound low-moisture mozzarella cheese
3 ½ ounces thick pepperoni slices

Directions:
Heat olive oil in a pan over medium-high heat. Add tomato paste, garlic powder, onion powder, red pepper flakes, basil, oregano, salt, and sugar. Saute until the tomato paste starts to caramelize on the bottom of the pan, 3 to 4 minutes. Pour in water and whisk to combine; bring to a simmer. Lower the heat to medium and cook, stirring occasionally, until the sauce reduces to your desired thickness. Turn off the heat and reserve until needed. Preheat the oven to 500 degrees F (260 degrees C). Generously grease a sheet pan with olive oil, rubbing some on your fingers as well. Press, stretch, and pull pizza dough until it fills the prepared pan, going all the way to the corners. If the dough stops stretching, let it rest for 5 minutes before resuming. Top dough with cooled sauce, spreading all the way to the edges of the pan. Sprinkle on mozzarella cheese and add pepperoni. Place the pan on the stove over a high flame, and slowly move it around to evenly apply the heat, until you hear it starting to sizzle, about 1 minute. Transfer into the lower center of the preheated oven and bake until cheese is beautifully browned and pepperoni is charred, about 20 minutes. Slice and serve.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 520
Fat: 26.2 g
Saturated fat: 10.7 g
Carbohydrates: 41.1 g
Sugars: 9.4 g
Dietary fiber: 2.3 g
Protein: 29.3 g
Cholesterol: 65.6 mg
Sodium: 1726.2 mg
Old Fashion Fudge Pie


Ingredients:
butter, sugar, eggs, pecans

Directions:
Preheat oven to 375º.
Melt chocolate and butter together in heavy saucepan over low heat.
Remove the pan from the heat and add sugar, then eggs; beat well.
Pour the filling in unbaked pie crust and bake for 25 minutes or until just set.
Serve warm or cold, with ice cream or whipped cream.
Crock Pot Corned Beef


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

Directions:
Place onions in cooker.
Place meat on top of onions. Add juices and spices from package.
Combine next 5 ingredients; pour over corned beef brisket.
Place cabbage on top of meat.
Cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours.
East Asian Pork Strips


Ingredients:
onion, Bourbon, fresh ground black pepper, low sodium soy sauce, white vinegar, sugar, fresh ginger, cornstarch, honey, green onions

Directions:
Combine first chopped onion, bourgon and black pepper in a large zip-loc plactic bag with pork chops.
Seal, shake and marinate in refrigerator 30 minutes.
Combine soy sauce, vinegar, sugar, ginger, cornstarch and honey in a blender and process until smooth.
Pour the soy mixture into a small saucepan and bring to a boil.
Cook for one minutes, stirring constantly.
Remove from heat and stir in green onions.
Heat oil in a large non-stick skillet over medium-high heat.
Add pork mixture to pan and cook, stirring frequently for about 6 minutes until the pork is done.
Serve with Sauce.
Cranberry Sauce-whole berry


Ingredients:
cranberries, orange zest, sugar, pineapple tidbits, cinnamon

Directions:
In a medium saucepan combine the cranberries and 1/2 cup orange juice., Bring to a boil, reduce heat and simmer for about 10 minutes, stirring often., You will want most if not all of the berries popped., Add remaining ingredients and simmer for 5 minutes more., Taste and adjust sugar if needed., Add a little cinnamon if you like.
Grilled Ham and Cheddar Sandwich


Ingredients:
mayonnaise, Worcestershire sauce, dry mustard, cayenne pepper, grainy mustard, red onion, smoked ham, sharp white cheddar cheese, unsalted butter

Directions:
Mix mayonnaise, steak and Worcestershire sauces, dry mustard, and cayenne in small bowl.
Spread 4 slices bread with thin layer of grainy mustard and top with layer of onion, 2 pieces of ham, and the cheese.  Spread mayonnaise mixture over remaining bread and place on sandwiches.  Brush both sides of sandwiches with butter.
Heat large skillet over medium heat.  Add sandwiches and fry, turning once,  until golden, about 3 m inutes each side.  Serve hot.
Perfect Hard Boiled Eggs


Ingredients:
eggs, water, salt

Directions:
Place the eggs in a pan.
Bring to a boil over med-high heat.
Cover and remove from heat for 17 minutes.
Place eggs into an ice bath for 15 minutes or until cool.
At this point you can peel the eggs, place the eggs into a container of water in the refrigerator for up to 3 days.
Do not place the eggs in the refrigerator with the shell on, it wil be impossible to peel later.