xiaoxl/recipe_data huggingface dataset:
Spiced Beef Stir Fry With Scallions and Cilantro


Ingredients:
filet of beef, rice wine, dry sherry, soy sauce, cilantro, scallion, ground cumin, ground black pepper, sea salt

Directions:
Prepare the fillet of beef by hammering it with a meat cleaver or the side of a chinese meat cleaver.
Slice into wafer thin slices.
Mix all the ingredients for the spicy coating on a plate. Coat the beef in the spice mix.
Heat a wok or pan over a high heat and add the peanut oil.
Add the beef and stir fry for less than one minute until browned and tender. As the beef starts to cook, add the rice wine and season with the soy sauce and a pinch of salt.
Take off the heat, stir in the cilantro and scallion and serve immediately.
Blueberry-Maple Syrup Sauce


Ingredients:
blueberries, maple syrup

Directions:
Wash and stem blueberries., Place in a deep saucepan and crush., Cook over medium heat for 5 minutes., Remove from heat and add maple syrup., Return to medium heat and cook till thoroughly mixed., Remove from heat and serve while hot., Good topping for pancakes and ice cream.
Chipotle Boneless Chicken Breasts


Ingredients:
"I Can't Believe It's Not Butter® Spread"

Directions:
Preheat oven to 375°F.
Place chicken breasts in an ungreased baking pan.
Shake the seasonings over the chicken, then rub. Add one tbsp of the 'butter' in a dollop on top of the chicken.
Bake for 25-30 minutes, then take out of oven and flip.  Sprinkle the seasonings on the newly upturned side, and put the other tbsp dollop on top.
Continue baking another 25-30 minutes, or until juices run clear when poked, and inner temp is 175°F.
Italian Anise Bread
Category: breakfast-and-brunch
By Lindsey Elizabeth

My family has been making this Easter bread for generations. It's origins are in a family bakery owned by my great-great aunts off the boat from Italy. My mom and I are the only remaining individuals who know how to make this, so I'm posting it hoping to share it with others. It is made the old world way, so it is not quick, but it is delicious and well worth the work and wait.

Ingredients:
12 ⅜ cups all-purpose flour
2 cups white sugar
5 tablespoons anise seed
½ cup warm water
2 (.25 ounce) packages active dry yeast
2 cups warm milk
8  eggs, at room temperature
½ cup butter, melted

Directions:
Combine flour, sugar, and anise seed together in a very large bowl; create a well in the center. Mix warm water and yeast together in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes. Beat warm milk, eggs, and butter together in a bowl; stir into yeast mixture. Add milk mixture to the well in the flour mixture. Knead flour-milk mixture using your hands until dough and your hands are no longer sticky. Cover dough with a clean cotton cloth and let rise, 8 hours to overnight. Grease and flour 6 loaf pans. Punch dough down and divide into 6 portions. Mold each portion into a round shape and place each in a prepared pan. Cover pans and let rise for 1 hour more. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until bread is cooked through, 45 to 50 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 10 hrs
Yields: 6 loaves

Calories: 448.1
Fat: 8.1 g
Saturated fat: 4 g
Carbohydrates: 81.4 g
Sugars: 21.5 g
Dietary fiber: 2.5 g
Protein: 11.9 g
Cholesterol: 88.6 mg
Sodium: 73 mg
Hazelnut Oatmeal Cookies


Ingredients:
butter, sugar, brown sugar, eggs, flour, hazelnuts, baking soda, baking powder, rolled oats, raisins

Directions:
Cream butter and sugars in a large bowl. Add eggs and vanilla and beat well.
slowly add dry ingredients, mixing well after each addition.
Add rolled oats and raisins. Let stand for 30 minutes.
Roll into balls, about 1 1/2 tsp in each. Place 2 inches apart on a greased cookie sheet and bake at 350 degrees for 8 minutes or until golden. Cool completely.
Spread 1 tsp of nutella on the bottom of a cookie and top with another cookie. Repeat for remaining cookies.
Crockpot Buffalo Chicken Sandwiches


Ingredients:
chicken breasts, butter, monterey jack pepper cheese, cheese

Directions:
Dump frozen chicken breasts in crockpot. Pour bottle of Frank's RedHot Wings Buffalo Sauce over all, then sprinkle with ranch dressing mix. Cover and cook on low 6-7 hours. Shred chicken with two forks and return to liquid for an additional hour on low.
Toast submarine rolls with cheese, if desired. Top with chicken mixture.
Random tip: I saw a suggestion for easily shredding chicken using your Kitchen Aid mixer and the metal paddle attachment and will try that next time. One commenter said she used ranch dressing rather than the dry mix. I'll try this next time with about 1/2 cup.
Swiss Chicken
Category: meat-and-poultry
By CARROLL

This is a wonderful recipe.  This was given to our family years ago by a good friend through the Boy Scouts. My brother would eat it all if he was allowed to and now my children who are both little love this dish. For people on a low budget this is an easy meal to make and it is easy to reheat. My mother, who does not eat chicken, loves the topping of this dish.

Ingredients:
8  skinless, boneless chicken breasts
1 (10.75 ounce) can  condensed cream of chicken soup
⅓ cup water
8 slices Swiss cheese
2 cups Italian seasoned bread crumbs
½ cup butter

Directions:
Preheat oven to 350 degrees F(175 degrees C). In a 9x13 inch baking dish, layer the chicken breasts, soup and water. Top each breast with a slice of Swiss cheese, then top it all with the breadcrumbs. Cut the butter or margarine into pads and place them over the top of the casserole. Bake in the preheated oven for 45 minutes. Let cool and serve.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 8 servings

Calories: 488.5
Fat: 24.7 g
Saturated fat: 13.7 g
Carbohydrates: 24.8 g
Sugars: 2.3 g
Dietary fiber: 1.5 g
Protein: 40.1 g
Cholesterol: 128.4 mg
Sodium: 990.3 mg
Spinach With Raisins and Pine Nuts (Espinacs a La Catalana)


Ingredients:
raisins, fresh spinach, extra virgin olive oil, garlic cloves, pine nuts

Directions:
Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes.  Drain well and pat dry with paper towels, then set aside.
Rinse, but do not drain the spinach.  Place the spinach in a large saucepan over medium heat and cover the pan.  Cook the spinach in the water that clings to its leaves until just wilted, 4-5 minutes, stirring a few times.
Transfer the spinach to a colander and squeeze out the excess moisture by pressing on the spinach with the back of a spoon.  Chop the spinach coarsely.  (The spinach can be prepared a few hours ahead up to this point].
Heat the olive oil in a large skillet or wok over low heat.  Add the garlic, pine nuts, and soaked raisins and cook until the nuts and garlic are light golden, 3-5 minutes.
Increase the heat to medium, add the chopped spinach and cook for about 1 minute, stirring to combine evenly.  Season with salt and pepper to taste, transfer to a serving bowl and serve.
Sweet & Salty Sezchuan Shrimp


Ingredients:
water, ketchup, soy sauce, cornstarch, honey, crushed red pepper flakes, ground ginger, green onion, garlic cloves

Directions:
In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger.
Set aside.
Heat oil in a large skillet over medium-high heat.
Stir in green onions and garlic; cook 30 seconds.
Stir in shrimp, and toss to coat with oil.
Stir in sauce.
Cook and stir until sauce is bubbly and thickened.
Smoked Chuck Roast


Ingredients:
dry red wine, water

Directions:
Marinate Chuck roast in a ziploc bag for at least 12 hours.
Pull meat from bag and reserve juices for basting.
Set meat on plate and cover with  half the Vegeta seasoning. Allowing the meat to come to room temperature. Pick meat up and wipe excess wetness from plate and flip meat over to distribute remaining half of seasoning.
Indirect smoking on a normal grill and smoke is the process i used.
Place 10 coals on intake side of grill and get them ready.
Wood chips should be soaked for at least a half hour and no longer than 2 hours before being used.
Place aluminum drip pan under the grate and add water.
When coals are ready place meat on opposite side of coals over drip pan.
Add 1 cup of wood chips(drained] and cut off air flow from all vents to maximize the smokes effect.
When smoke stops being visible (usually 25-30 min] open grill and add more chips. At this time you can also baste with the reserved juices if appropriate ( I usually wait an hour to start basting].
After smoke from second application of wood chips has stopped then turn meat 180 degrees and repeat the application of wood chips.
At this time you should also add 5 or 6 coals and (throughout this whole time feel free to add if they are getting low. Adding a couple to the top of wood chips on every application will work well.].
After the next two applications of wood flip roast over and repeat the applications of wood and 180 degree turn. These steps should take about 2 hours. Remember baste as much as you can while you have the lid open.
Now place roast in aluminum foil and cover with another sheet, crimping the sides so the juices remain in the foil pack.
Sit the roast  in the medium heat range on your grill and keep temperature around 300 degrees for at least 2 1/2 hours.
Slice and serve.
Chicken Pot Pie IX
Category: meat-and-poultry
By Robbie Rice

A delicious chicken pie made from scratch with carrots, peas and celery.

Ingredients:
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch)  unbaked pie crusts

Directions:
Preheat oven to 425 degrees F (220 degrees C.) In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 1 9-inch pie

Calories: 412
Fat: 23.9 g
Saturated fat: 9.1 g
Carbohydrates: 30.4 g
Sugars: 3.2 g
Dietary fiber: 3.3 g
Protein: 18.4 g
Cholesterol: 54.9 mg
Sodium: 517 mg
Italian Beef


Ingredients:
boneless beef chuck shoulder pot roast, beef broth, beer

Directions:
Put all ingredients in a roasting pan.
Cover and bake all afternoon at 300 degrees, or until beef shreds easily.
Can be shredded (using 2 forks] and left sitting in the juice for an hour to absorb the flavors.
Then served on buns.
Pampered Chef Loaded Baked Potato Chowder


Ingredients:
baking potatoes, milk, cream cheese, butter, green onions, sharp cheddar cheese, salt, black pepper, bacon, sour cream, broccoli floret

Directions:
Slice potatoes in half lengthwise with Santoku Knife.
Place in Deep Covered Baker.
Pour 1/2 cup of the milk over the potatoes.
Microwave, covered on high for 11 minutes.  Remove baker from microwave.
Move center potatoes to ends of baker and outer potatoes to center.
Cover and microwave on high 8 to 11 minutes or until potatoes are easily pierced with a fork.
Remove baker from microwave and coarsely mash potatoes with Mix 'N Chop.
Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl.
Slowly add remaining 3 cups milk, whisking until smooth.
Add cream cheese mixture and butter to baker.
Microwave, covered, on high 3 to 5 minutes or until mixture is hot.
Slice green onions with Chef's Knife.
Carefully remove baker from microwave.
Grate cheddar cheese over chowder using Rotary Grater.
Add green onions, salt, and black pepper and mix using Small Mix 'N Scraper until cheese is melted.
Serve with bacon, sour cream, and broccoli, if desired.
Caramel Apple Salad


Ingredients:
instant butterscotch pudding mix, crushed pineapple, Red Delicious apples, Cool Whip, mini marshmallows

Directions:
In large bowl, add dry pudding mix to Cool Whip, and beat until blended, scraping bottom and sides of bowl.
Add remaining ingredients and mix well.
Turn into serving dish and sprinkle with crushed peanuts.
Cover and refrigerate overnight.
Grilled Chicken and Pesto Farfalle


Ingredients:
boneless skinless chicken, salt, fresh ground pepper, farfalle pasta, butter, garlic cloves, milk, flour, pesto sauce, parmesan cheese, grape tomatoes, fresh basil

Directions:
Set the grill to medium high heat (or use a ribbed grill pan on the stovetop]. Spray with cooking spray.
Season the chicken with the salt and pepper. Place on the grill and cook for approximately 10 minutes - until the juices run clear. Remove from grill and let stand for five minutes. Cut chicken into bite-sized pieces; keep warm.
Cook pasta according to package directions. Drain in a colander placed over a bowl. Save 1/2 cup of the cooking liquid. Place the drained pasta into a large serving bowl.
Heat butter in a medium saucepan over medium heat. Add the garlic and cook one minute, stirring occasionally.
Combine the 1/2 cup milk and flour in a small bowl. Whisk until smooth. Add this mixture to the garlic and butter whisking constantly. Stir in the pesto. Slowly add the remaining milk - whisking constantly. Cook, stirring frequently, for 8 minutes or until the sauce thickens.
Add the reserved cooking liquid and one cup of the shredded cheese, stir until the cheese melts. Add salt and pepper if desired.
Add the chicken and the sauce to the bowl of pasta, tossing well to coat. Add the tomatoes and basil and gently toss again. Sprinkle with the remaining cheese and serve immediately.
Creamy Potato Casserole
Category: side-dish
By Linda Correia

This is a wonderful potato casserole for potlucks and parties.

Ingredients:
1 (2 pound) package frozen hash brown potatoes
⅓ cup chopped green onions
2 cups shredded Cheddar cheese, divided
1 (10.75 ounce) can  condensed cream of potato soup
¼ cup butter
2 cups sour cream
salt and pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a small pot, heat the soup, butter or margarine and sour cream over low heat. Combine potatoes, green onion and 1 cup cheese into a large mixing bowl. Mix in the heated soup mixture. Season with salt and pepper. Pour into a 9x13 inch dish. Sprinkle one cup of cheese over the top of the casserole. Bake 30 to 45 minutes. Serve warm.

Yields: 8 servings

Calories: 406.3
Fat: 34.7 g
Saturated fat: 20.1 g
Carbohydrates: 27.5 g
Sugars: 0.6 g
Dietary fiber: 2.3 g
Protein: 11.9 g
Cholesterol: 71.7 mg
Sodium: 525.7 mg
Lemon and Olive Veal Steaks


Ingredients:
all-purpose flour, olive oil, dry white wine, lemon juice, butter, green olives, fresh parsley, fresh thyme

Directions:
Season the flour with salt and pepper and lightly coat the veal in this, shaking off any excess.
Heat the oil in a pan over medium high heat, add the veal and cook for about 2 minutes or until golden brown.
Turn and cook for about 1 minute more, then remove and keep warm whilst you make the sauce.
Pour the wine and lemon juice into the pan and simmer for a minute, scraping up any brown bits.
Add the butter, herbs and sliced olives and allow to thicken a little before serving over the steaks.
Jessica's Chocolate Chip Cookies


Ingredients:
shortening, butter, brown sugar, granulated sugar, baking soda, eggs, vanilla, all-purpose flour

Directions:
In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds.
Add brown sugar, granulated sugar, and baking soda.
Beat until mixture is combined, scraping sides of bowl occasionally.
Beat in eggs and vanilla until combined. Beat in as much flour as you can with the mixer.
Stir in any remaining flour.
Stir in chocolate chips.
Drop dough with a 1/4 cup measure about 4 inches apart.
Bake in a 375˚ oven for 11 to 13 minutes or until edges are lightly browned.
Chorizo and Parsnip Soup


Ingredients:
chorizo sausage, onion, lentils, parsnips, plain yogurt, fresh coriander

Directions:
Fry the chorizo for a couple minutes in a frying pan.
Drain off any fat and put the chorizo on a paper towel to drain off more fat on the surface of the meat.
Put the onions into the pan and fry for a couple minutes until soft.
In a large saucepan, combine the lentils, onions, parsnips, vegetable stock and chilli flakes.
Simmer for 15-20 minutes until the parsnips and lentils are soft.
Meanwhile, chop the chorizo into small pieces.
Puree the soup with a hand blender.
Stir in the chorizo and top with the yogurt and coriander mixed together if you like.
Butter Mint Coffee Blend


Ingredients:
powdered sugar, powdered milk, instant coffee granules

Directions:
Combine the first 4 ingredients together in medium mixing bowl., Divide equally and pour into jars., Divide and layer instant coffee on top of each., Secure lid and attach instructions., Instructions:, Place mixture in a bowl and toss lightly., Spoon back into jar., Combine 1/4 cup mix with 2/3 cups boiling water., Stir until mixture dissolves.
So Simple Salsa


Ingredients:
garlic, fresh cilantro, lime, Mexican-style stewed tomatoes

Directions:
Turn on a food processor and drop the garlic into the moving blade.
Process until finely chopped.
Add the cilantro and pulse to chop fine.
Squeeze the juice from the lime half into the blender.
Add the tomatoes and pulse 2 or 3 times for chunky salsa or blend until smooth, about 15 seconds.
Serve at once or refrigerate until ready to serve.
Better-Than-Starbucks Blueberry Muffins


Ingredients:
ground walnuts, baking powder, salt, eggs, butter, water, vanilla, blueberries

Directions:
Stir almonds, walnuts, baking powder, and salt in a bowl.
In a separate bowl, lightly whisk the eggs, and, then, add the melted butter, water, vanilla, Xylitol (or sweetener of your choice] and whisk until combined.
Add the “wet” ingredients to the “dry” ingredients and stir until combined.
Fold in frozen blueberries.
Divide the batter among 8 muffin tins lined with paper cups and sprayed with Pam.
Bake at 350 F for about 20 minutes.
Spiced Bacon Twist


Ingredients:
light brown sugar, mustard powder, ground cinnamon, ground nutmeg, cayenne pepper, bacon

Directions:
Preheat the oven to 350 degrees F (175 degrees C].
Line a baking sheet with aluminum foil and set a wire rack over the foil. Use a baking sheet that has sides to catch the grease.
In a small bowl, stir together the brown sugar, mustard powder, cinnamon, nutmeg, and cayenne pepper.
Press each slice of bacon into the mixture until coated.
Twist each strip a few times and place on the prepared baking rack.
Bake until bacon is browned and crisp enough to hold its shape, about 30 minutes.
Iceberg Wedge With Warm Bacon & Blue Cheese Dressing


Ingredients:
mayonnaise, fresh lemon juice, fresh coarse ground black pepper, blue cheese, buttermilk, bacon, head iceberg lettuce, red onion

Directions:
Mix first 4 ingredients in medium bowl.
Add blue cheese and stir until well blended.
If too thick, thin with buttermilk by tablespoonfuls to desired consistency.
(Can be made 1 day ahead. Cover and chill.].
Cook bacon in large skillet over medium heat until golden brown and beginning to crisp.
Arrange lettuce on plates.
Spoon dressing over.
Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally.
Garnish with red onion.
Cottage Pudding (Cake for Strawberry Shortcake)
Category: desserts
By Kaylene

This is a wonderful shortcake recipe my grandmother used to make for strawberry shortcake. It is moist and sweet and can be eaten by itself too.

Ingredients:
2 cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon salt
⅓ cup vegetable shortening
1 cup white sugar
1  egg
½ teaspoon vanilla extract
1 cup milk

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan. Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat the shortening and sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg and vanilla extract until smooth. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 10 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 1 9-inch square cake

Calories: 277.1
Fat: 9 g
Saturated fat: 2.5 g
Carbohydrates: 45.1 g
Sugars: 23.6 g
Dietary fiber: 0.8 g
Protein: 4.5 g
Cholesterol: 22.8 mg
Sodium: 219.5 mg
Italian Cookies with Icing
Category: world-cuisine
By Lee M. Longo

These Italian sugar cookies feature almond extract in both the cookies and the icing, but you can switch it up and use either vanilla or anise extract, if preferred.

Ingredients:
6 cups all-purpose flour
2 tablespoons baking powder
1 cup unsalted butter, softened
1 cup white sugar
6 large eggs
4 teaspoons almond extract
1 ½ cups confectioners' sugar
1 teaspoon almond extract, or to taste
¼ cup milk
2 tablespoons nonpareils, or to taste  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Sift flour and baking powder together into a bowl. Beat butter and sugar together in a large bowl with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in almond extract. Add flour mixture, 1 cup at a time; mix on low speed until incorporated. Roll batter into teaspoon-sized balls and place on the prepared baking sheets. Bake in batches in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. While cookies are baking, beat confectioners' sugar, milk, and almond extract for icing in a bowl until smooth. Set cooled cookies close together on a cookie sheet. Frost with icing and sprinkle with nonpareils.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 60 cookies

Calories: 108.2
Fat: 3.7 g
Saturated fat: 2.1 g
Carbohydrates: 16.6 g
Sugars: 6.8 g
Dietary fiber: 0.3 g
Protein: 2 g
Cholesterol: 26.8 mg
Sodium: 56.9 mg
Italian Marinated Eggplant (Aubergine)


Ingredients:
eggplant, white vinegar, water, salt, garlic cloves, dried oregano, fresh parsley, olive oil

Directions:
Peel eggplant.
Cut the eggplants into thin long strips, like french fries.
Place in a colander, sprinkle with the salt, and set a plate and a weight on top. Set the colander in a large bowl and set aside for at least 2 hours.
Squeeze as much water as you can from eggplant.
Place water and vinegar to boil.
Place eggplant in boiling water for 3 minutes only. Don't over cook or will be mushy.
Drain in colander, set a plate and a weight on top.  Set colander in a large bowl and set aside for at least 4 hours  I do overnight.
Squeeze any remaining liquid you can out of eggplant. Put eggplant in glass jar with fresh garlic cloves , fresh cut into big chunks hot peppers, fresh mint and good drizzle of olive oil.  Shake up and refrigerate.  Makes 1 quart. Enjoy!