xiaoxl/recipe_data huggingface dataset:
Sweet Potato Thai Curry


Ingredients:
sweet potatoes, onion, garlic cloves, fresh ginger, olive oil, red curry paste, panang curry paste, coconut milk, fresh spinach, fish sauce, cilantro

Directions:
Sauté onion, garlic, and ginger in the olive oil on medium high heat in a large pot until the onion is transparent.
Add the sweet potato and pastes.  Mix well.  Allow for mixture to heat up.
Add coconut milk and chili.  Stir. Allow for mixture to heat up.
Add all the spinach to the pot, but do not mix.  Cover the pot.
After 5 minutes, the spinach should be wilted.  Stir into mixture.  At this time, add the fish sauce and stir.
Re-lid and let simmer for 5-10 minutes, or until the potatoes are cooked.
Serve over rice and add a sprig of cilantro on top.
Pepperoni Chicken Italiano With Parmesan Noodles


Ingredients:
egg, milk, chicken breast halves, self-rising flour, parmesan cheese, mustard powder, garlic powder, canola oil, milk, parmesan cheese, mustard powder

Directions:
In a small shallow dish beat together milk and egg, set aside.
In a medium sized shallow dish, combine 1/2 cup flour, 2 1/2 Tablespoons parmesan cheese, 1 1/2 teaspoons powdered mustard, and garlic powder, set aside.
Pound chicken breasts until 1/4 inch thickness is reached.
Dip chicken into egg/milk wash coating both sides.Then dredge chicken into flour mixture, making sure both sides of chicken are completely covered.
In skillet large enough to hold both pieces, heat oil over medium heat, until hot but not smoking.
Add chicken and cook on both sides until golden brown.
Remove chicken from pan and keep warm.
In same skillet, mix together soup, milk, 2 Tablespoons parmesan cheese, and 1/2 teaspoon powdered mustard.
Return chicken to pan, making sure both sides of chicken are coated with soup mixture.
Top each piece of chicken with equal amounts sliced pepperoni.
Cover and simmer for 20 minutes or until heated through.
While chicken is simmering, cook noodles.
After noodles are cooked, drain and divide equally among two plates.
Top each plate of noodles with a pepperoni topped chicken breast.
Enjoy :].
Beer Taco Soup


Ingredients:
onion, chili beans, black beans, corn, skinless chicken breasts, tomato sauce, beer, diced tomatoes, chili powder, garlic powder, onion powder, crushed red pepper flakes, oregano, paprika, cumin, salt, pepper

Directions:
Place the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in your crock pot. Add taco seasoning to the mix and stir.
Lay the uncooked chicken breasts on the top of the mixture and press down slightly slightly so they are covered by the liquid of the soup.
Set crock pot on low and covered for 5 hours.
Remove the chicken breast and let them cool off for a couple of minutes.
Using 2 forks, shred the chicken breasts. Stir the shredded chicken breasts back into.the soup and let cook for 2 more hours.
Serve topped with Mexican cheese and sour cream. YUMMY!
Chicken Pesto Potato Salad #5FIX


Ingredients:
bacon, blue cheese, basil pesto

Directions:
Heat a large non-stick skillet with a lid over medium heat.  Add in the bacon and cook until crisp, approximately 4 - 5 minutes; remove from skillet to drain; leaving 1 tablespoon bacon drippings in the skillet.
Place skillet and drippings back over medium heat.  Add in the Simply Potatoes and cook according to package directions.  Add in the chicken and all but two tablespoons bacon and continue to cook until heated through.  Remove from heat and add in 2 ounces of the bleu cheese, mix to combine.
Transfer potato mixture to a large bowl, allow to cool for 3 - 4 minutes.  Stir in the pesto, mix to fully combine.
To serve, place potato salad onto serving plates, garnish with remaining 2 tablespoons bacon and remaining 1/2 ounce bleu cheese.
Oatmeal Date Cookies
Category: desserts
By M. Souder

These cookies are easy to make and one of my favorites.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 cup packed brown sugar
1 cup shortening
3  eggs
½ cup white sugar
1 teaspoon vanilla extract
2 cups quick cooking oats
1 cup dates, pitted and chopped
½ cup chopped walnuts

Directions:
Preheat oven to 375 degrees F and grease cookie sheets. In separate bowl, sift together flour, baking powder, baking soda and salt.  Set aside. In a large bowl, cream together shortening and both sugars until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each.  Blend in vanilla. Gradually add dry ingredients to creamed mixture, mixing well with spoon. Stir in oats, dates and walnuts. Drop dough by teaspoonfuls, about 2 inches apart, on cookie sheet. Bake for 8 minutes or until lightly browned.  Remove from cookie sheets to cool on racks.

Yields: 4 dozen

Calories: 232.7
Fat: 11.3 g
Saturated fat: 2.6 g
Carbohydrates: 30.7 g
Sugars: 17.2 g
Dietary fiber: 1.6 g
Protein: 3.3 g
Cholesterol: 23.3 mg
Sodium: 120.2 mg
Apple Cider Cinna-Knots


Ingredients:
apple cider, dry active yeast, bread flour, salt, butter, sugar, cinnamon

Directions:
For the dough: Place ½ cup of warm apple cider in your electric mixing bowl. Add the yeast and allow it to swell for 5 minutes. It should look foamy. Then add 1 ¼ cups of room-temperature apple cider, plus the oil and salt.
Using a bread hook, mix on low, adding the flour a little at a time. “Knead” in the mixer for 3-5 minutes until well combined but tacky.
Oil a large bowl. Place the dough in the bowl and turn it to cover in oil. Cover tightly with plastic wrap and allow the dough to rise for 2 hours.
When to dough is more than double the original size, punch it down and place it on a floured work surface.
Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
Divide the dough into two equal pieces, to make it easier to work with. Use your hands to turn the edges of the dough under to create a perfectly round, smooth mound.
Roll the dough (from the middle out] into a 12 inch circle. Then using a pizza cutter (or sharp floured knife] cut the dough into strips ¾ X 4 inches long.
Flour you hands and roll each strip into a 6 inch “snake.” Then cross the ends and tie the snake into a loose knot. Place it on a piece of parchment paper and repeat with the rest of the dough. The knots will expand, but not much. You can put them fairly close together.
Bake for 10 minutes.
Melt the butter in a large bowl. While the knots are still hot, toss them in the butter—coating each completely.
Place the sugar and cinnamon in a brown paper bag. Using a slotted spoon, scoop the knot out of the butter and place them in the bag.
Shake the knots until they covered in cinnamon sugar. Serve warm! The paper bag absorbs the extra butter!
Makes approximately 60 heavenly Cinna-Knots!
Down-Home Goulash


Ingredients:
onions, garlic cloves, beef broth, tomato sauce, diced tomatoes, bay leaves, Worcestershire sauce, garlic powder, salt, pepper, elbow macaroni

Directions:
In a dutch oven brown the meat over medium-high heat. Transfer the meat into a strainer to drain.
Add onions to the pot and cook until softened. Toss in the garlic and cook until fragrant, 15 to 30 seconds.
Return the meat to the pot and stir in the broth, tomato sauce, and diced tomato. Add in the Italian seasoning, bay leaves, Worcestershire sauce, garlic powder, and salt and pepper. Taste for seasoning and add more salt and pepper to taste.
Once it comes to a boil add in the macaroni, stir to combine, and cover, lowering the temperature to a simmer. Continue simmer for 30 minutes. Turn off the heat and allow to rest for 20 to 30 minutes longer. Serve topped with your favorite toppings such as cheese and sour cream.
Chef John's Swedish Meatballs
Category: world-cuisine
By Chef John

Swedish meatballs, traditionally served with boiled potatoes and lingonberry preserves, are a hearty meal the whole family will love!

Ingredients:
Meatballs:
2 tablespoons butter
½  yellow onion, finely chopped
1 ½ teaspoons fine salt
¼ cup milk
2  large eggs
⅓ cup plain bread crumbs
¾ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 pinch cayenne pepper, or to taste
1 pound ground beef chuck
1 pound ground pork
Gravy:
2 tablespoons butter
3 tablespoons all-purpose flour
3 ¼ cups beef broth
½ cup heavy cream
½ teaspoon white sugar
¼ teaspoon Worcestershire sauce
salt and freshly ground black pepper to taste
cooking spray

Directions:
Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and 1 1/2 teaspoons salt in butter until onion begins to turn translucent, about 6 minutes. Transfer onion mixture to a large bowl. Add milk, eggs, bread crumbs, black pepper, nutmeg, allspice, and cayenne pepper to the breadcrumb mixture; stir to combine. Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour. Melt 2 tablespoons butter in a large skillet over medium heat; whisk flour into butter and cook until golden brown, 4 to 5 minutes. Slowly whisk beef broth into butter mixture. Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir sugar and Worcestershire sauce into gravy. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat foil with cooking spray. Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet. Bake in the preheated oven until browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.

Prep time: 30 mins
Cook time: 35 mins
Total time: 2 hrs 5 mins
Yields: 6 servings

Calories: 479
Fat: 35.8 g
Saturated fat: 17.3 g
Carbohydrates: 10.1 g
Sugars: 1.8 g
Dietary fiber: 0.7 g
Protein: 28.2 g
Cholesterol: 193.7 mg
Sodium: 1205.6 mg
Grand Marnier® Souffle
Category: world-cuisine
By Chef John

Presenting this gorgeous Grand Marnier souffle to your sweetheart at the end of a romantic dinner would certainly impress. This is a show-stopping dessert for special occasions.

Ingredients:
1 tablespoon butter, melted
1 tablespoon white sugar
5 teaspoons butter, melted
5 teaspoons all-purpose flour
¼ cup cold milk
2  egg yolks
1 teaspoon freshly grated orange zest
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
⅛ teaspoon vanilla extract
2  egg whites
¼ cup white sugar, divided

Directions:
Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil. Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl. Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth. Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff. Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing  1/4-inch of space at the top. Bake in the preheated oven until risen and browned, 16 minutes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 2 souffles

Calories: 395.6
Fat: 21 g
Saturated fat: 12.1 g
Carbohydrates: 41.9 g
Sugars: 35.9 g
Dietary fiber: 0.3 g
Protein: 8.1 g
Cholesterol: 249.4 mg
Sodium: 189.5 mg
No-Cook Crab Cakes


Ingredients:
mayonnaise, Dijon mustard, fresh lemon juice, cucumber

Directions:
In a large bowl, mix the mayonnaise, mustard, lemon juice, and Old Bay. Fold in the crab until well mixed.
Divide the crab mixture among the cucumber rounds. Gently press the oyster crackers on top.
Tip: The crab mixture can be refrigerated in an airtight container for up to 1 day.
Chocolate Peanut Butter Cup Cookies


Ingredients:
sugar, butter flavor shortening, eggs, salt, vanilla, all-purpose flour, all-purpose flour, baking soda, peanuts

Directions:
Heat oven to 350°F.
Place sheets of foil on counter top for cooling cookies.
Combine chocolate chips and chocolate squares in a microwave-safe measuring cup or bowl. Microwave at 50% (MEDIUM] for 2 minutes, stir. Repeat until smooth (or melt on range top in small saucepan on very low heat]. Cool slightly.
Combine sugar and 1/2 cup shortening in large bowl. Beat at medium speed of electric mixer until blended and crumbly.
Beat in eggs, one at a time, then add salt and vanilla.
Reduce speed to low. Add chocolate slowly. Mix until well blended.
Stir in flour and baking soda with a spoon until well blended.
Shape dough into 1 1/4 inch balls. Roll in nuts. Place 2 inches apart on ungreased baking sheet.
Bake at 350°F for 8 to 10 minutes or until set. Do not overbake.
Press peanut butter cup into center of each cookie immediately. Cool 2 minutes on baking sheet before removing to cooling rack. Cool completely.
For drizzle, place peanut butter chips in heavy resealable sandwich bag. Seal. Microwave at 50% (MEDIUM] for 1 minute. Knead bag. Repeat until smooth (or melt by placing bag in hot water]. Cut tiny tip off corner of bag. Squeeze out and drizzle over cookies.
Chewy Oatmeal Cookies


Ingredients:
shortening, brown sugar, eggs, milk, vanilla, quick oats, all-purpose flour, baking soda, salt, cinnamon, raisins

Directions:
Heat oven to 375.
Line baking sheets with foil (That way you don't have to clean them!].
Combine shortening, brown sugar, eggs, milk, and vanilla in a large bowl.
Beat until well blended.
In a separate bowl, combine oats, flour, baking soda, salt, cinnamon, and raisins.
Mix into creamed mixture at low speed just til blended.
Drop by rounded scoops 2" apart on baking sheet.
Bake one sheet at a time for 10-12 minutes, or until lightly browned.
Cool 2 minutes on baking sheets.
Remove and put on rack to finish cooling.
Sweet and Sour Drumsticks


Ingredients:
chicken drumsticks, red wine vinegar, tomato paste, soy sauce, honey, Worcestershire sauce, garlic, cayenne pepper

Directions:
Slash chicken legs 2-3 times with a sharp knife., Place in glass baking dish side by side to marinade., Mix remaining ingredients together and pour over chicken., Refrigerate 1 hour., Cook on hot grill about 20 minutes, turning and brushing with the marinade., Check to make sure they are done and be careful not to burn them.
Tuna Bites for Dogs


Ingredients:
rolled oats, cornmeal, whole wheat flour, dried dill weed, dried oregano, dried thyme, dried parsley, tuna in vegetable oil, extra virgin olive oil, water, egg

Directions:
Preheat oven to 350 degrees F; lightly coat a baking sheet with cooking spray.
In a large bowl, whisk together oats, cornmeal, flour and the herbs.
Use a blender or food processor to puree the tuna, oil, water and egg.
Make a well in the center of the dry ingredients and add the puree; stir until combined.
Use a 1 inch cookie scooper to pack the dough, then place on the prepared cookie sheet (I just use my hands to compress and try to make them all about the same size].
Bake for 25 minutes; cool on a wire rack.
Spaghetti Skillet Dinner
Category: main-dish
By BJ MOORE

Fixin's for your family in one pan.

Ingredients:
1 pound lean ground beef
1 cup chopped onions
½ cup chopped green bell peppers
1 cup sliced mushrooms
1 (28 ounce) can whole peeled tomatoes, with liquid
12 ounces spaghetti, broken into pieces
1 cup water
1 ½ teaspoons Italian seasoning
salt and pepper to taste
1 cup shredded mozzarella cheese

Directions:
In a skillet over medium heat, brown the ground beef with onions until no pink shows on the beef; drain.  Mix in green pepper and mushrooms and cook for a few minutes.  Add tomatoes with juice, spaghetti and water; stir.  Add Italian seasoning, salt and pepper.  Cook about 15 minutes or until spaghetti is tender, stirring occasionally.  Add cheese and stir until melted

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 5 servings

Calories: 536.3
Fat: 17.5 g
Saturated fat: 7.4 g
Carbohydrates: 62.3 g
Sugars: 8 g
Dietary fiber: 4.8 g
Protein: 32.2 g
Cholesterol: 69.4 mg
Sodium: 449.8 mg
Citrus Margarita


Ingredients:
fresh lime juice, grapefruit juice, lime wedge, salt

Directions:
Combine liqueur, tequila, orange juice, lime juice and grapefruit juice in a large pitcher and mix well.
Chill covered in the refrigerator.
To serve, rub the rims of margarita glasses with lime wedges and dip in margarita salt, rotating gently to cover the rims evenly.
Fill the salt-filled glasses with ice.
Shake the chilled margarita mixture in a cocktail shaker filled with ice and strain into the prepared glasses.
Garnish each serving with orange, lime and/or grapefruit slices.
No-Grate  No-Fat Baked Potato Latkes


Ingredients:
baking potato, Egg Beaters egg substitute, flour, onion

Directions:
Start by baking potato, for example by putting in microwave for 5 minutes. (Or, alternatively, put in crockpot for several hours].
Then cut up potato.
Then add 2 oz. of flour and 2 oz. of egg beaters, mixing them with the potato into a kind of paste.  If you want the mix to be a bit less bland cut up an onion and add a few bits of onions. Let everything sit for 5 or 10 minutes.
Then spoon up bits of the mix, and pan-fry for 5-15 minutes.
Creamy Baked Ziti
Category: trusted-brands-recipes-and-tips
By Kraft

Ziti pasta bakes with layers of creamy tomato sauce and mozzarella cheese in an easy and comforting dish that's ready in less than an hour.

Ingredients:
4 cups ziti pasta, uncooked
1 (26 ounce) jar marinara sauce
1 (14.5 ounce) can diced tomatoes, undrained
6 ounces PHILADELPHIA Cream Cheese, cubed
¾ cup BREAKSTONE'S or KNUDSEN Sour Cream
1 (8 ounce) package KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
⅓ cup KRAFT Grated Parmesan Cheese

Directions:
Heat oven to 375 degrees F. Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well. Layer half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan. Bake 20 min. or until heated through.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings
Quick Lemonade for One - Guilt Free!


Ingredients:
lemon juice, water, sugar

Directions:
Squeeze the lemon through a sieve into a glass.  Add water and stir in sugar substitute.
Taste and add additional sweetener or lemon juice if desired.
Add ice and enjoy!
Homemade Croutons


Ingredients:
butter, garlic cloves, oregano, thyme

Directions:
Melt butter in skillet then add oil., Mix in remaining ingredients., Cut 5 slices of day old bread and remove crusts., Cut into 1/2-inch cubes., Fry slowly until lightly brown.
Harissa and Lemon-Pepper Wings
Category: appetizers-and-snacks
By Buckwheat Queen

You don't need a bunch of ingredients to make out-of-this-world wings. A few flavor packed ingredients will do! Tangy and woody lemon-pepper mixed with the complex, smoky spice of harissa will give your usual wings some extra lift.

Ingredients:
2 tablespoons lemon-pepper seasoning
½ cup harissa paste, divided
1 pound chicken wing pieces, drumettes and flats
2 tablespoons honey
1 tablespoon finely grated fresh lemon zest

Directions:
Mix together lemon-pepper seasoning and 1 tablespoon harissa paste in a bowl. Pat dry the wings and place in a resealable plastic bag. Add seasoning mix, close bag, and shake, massaging the seasoning until every part of wings is well coated. Refrigerate for 1 hour or more. Preheat the oven to 400 degrees F (200 degrees C) and cover a large baking sheet with parchment paper. Remove chicken wings from refrigerate and allow to come to room temperature while oven preheats. Whisk remaining harissa paste and honey in a small bowl until fully mixed. Place wings, meaty-sides up, on the prepared baking sheet, leaving at least 1 inch between each wing. Baste exposed sides with harissa-honey sauce. Bake in the preheated oven for 15 minutes. Turn each wing and baste with remaining sauce. Bake until wings are cooked throughout and the internal temperature reaches 165 degrees F (74 degrees C), 10 to 15 minutes more. Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Crisp wings under the broiler for 1 to 2 minutes, if desired. Top with fresh lemon zest before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 45 mins
Yields: 2 servings

Calories: 276.4
Fat: 13.1 g
Saturated fat: 3.1 g
Carbohydrates: 23 g
Sugars: 17.9 g
Dietary fiber: 0.7 g
Protein: 15.4 g
Cholesterol: 47.5 mg
Sodium: 1752.6 mg
Vegetable Ragout


Ingredients:
garlic cloves, onions, carrots, celery ribs, bay leaves, dried thyme, dry red wine, zucchini, potatoes, tamari soy sauce, salt, tomato paste, Dijon mustard, vinegar, molasses, black pepper, dried basil

Directions:
Heat the oil in a heavy stew pot. Saute the onions, garlic, carrots, celery and green beans for 3-4 minutes.
Add the bay leaves, thyme and red wine and boil, uncovered for 3 minutes.
Reduce heat, cover, and simmer for 5 minutes.
Add the zucchini and mushrooms.
Combine the sauce ingredients and then stir the sauce into the vegetables.
Simmer about 30 minutes until the vegetables are tender.
While the vegetables are stewing, cook the potatoes separately in salted boiling water until they are tender.
Drain and add them to the ragout a few minutes before serving.
Kindey Bean Dessert (With Fillo,filo,phyllo)


Ingredients:
phyllo dough, kidney bean, flour, brown sugar, butter, egg

Directions:
The peolple very like sweetened bean paste bun  in china.I don't find azuki bean in supermarket,I think that certainly my sight has bad.So,I chose to use kidney bean instead of azuki bean.
Preheat pan and put in flour,keep strring 2 minutes.Then the flour will be riped. Don't put the flour in microwave oven because that will prossible explode.
Put kidney beans without any soup in a big bowl.Ground it by a tablespoon. Of course,you can use blender to di it. But I don't like it because wash it so troublesome.
Add brown sugar and riped flour in it ,keep strring untile kidney bean become bean paste.
Preheat pan and put in butter untile melted.
My fillo size is 13x18',cut  it into 13x9',This size fits well.
Brush thinest butter on the fillo. Of course,you can brush more butter ,it will more delicious,but I think that don't health.
Fold the fillo into a third. Put kidney bean paste on it and roll it tightly.
Do the rest of it like this, and array them on toast pan.Brush  a layer egg on it.
Preheat oven 375 and bake it 25 minutes -- Then,though my English is poor ,but I'm going to enjoying the delicious food.