xiaoxl/recipe_data huggingface dataset:
Kung Pao Chicken


Ingredients:
rice wine, soy sauce, salt, cornstarch, boneless chicken breasts, light soy sauce, rice wine, rice vinegar, sugar, hoisin sauce, fresh ginger, garlic clove, green onion, peanuts, canned chicken broth, cornstarch

Directions:
1. In a nonreactive bowl, prepare the Marinade: Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
2. In a small bowl, stir together the ingredients for the Sauce. Set aside.
3. Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
4. Add the sauce and bring to a boil. Add the peanuts. Stir in the slurry and continue stirring until the sauce is glossy and thick enough to coat the chicken. Transfer to a serving plate and garnish with julienned green onions.
Korean Beef Bulgogi


Ingredients:
beef sirloin, garlic, ginger, yellow onion, soy sauce, white sugar, cracked pepper, onion, carrot, crushed red pepper flakes

Directions:
Using an very fine grater, grate the onion and ginger (alternatively, you can just blend till liquid but this makes the marinade a bit watery].
Mix together with the soy sauce and minced garlic, and 2 T sugar then taste for sweetness. If it’s not quite sweet enough for your tastes, add all of the sugar.
Put the sliced meat into a bowl, then pour the marinade over the top, add the sesame seed oil,  and cracked pepper to taste.
massage all the marinade into the meat for about 1-2 minutes, making sure none of the slices of beef are stuck together and that the marinade has been distributed evenly throughout.
Cover and store in the fridge for at least a few hours, preferably overnight.
When it's time to cook:  Cut the second onion in half lengthwise and slice into thin strips.
Heat an unoiled non-stick frying pan at med-hi heat.  Add beef with marinade, red pepper if using, carrot and onion.  Cook till done, about 10-15 minutes.
Serve over rice.
Lemon Panna Cotta with Blueberries
Category: world-cuisine
By fabeveryday

This creamy, tart, and lightly sweet dessert is much easier to make than you might think! Serve with some fresh fruit for some added sweetness to balance out the tartness of the lemon. While the recipe describes how to remove the panna cotta from the molds for serving, they can also be served directly in the ramekins with the fruit on top for ease (I would use slightly larger ramekins in this case).

Ingredients:
cooking spray
¼ cup fresh lemon juice
1 (.25 ounce) envelope unflavored gelatin
2 cups heavy whipping cream
1 cup half-and-half
2 teaspoons fresh lemon zest, plus more for garnish
⅓ cup granulated sugar
½ teaspoon vanilla extract
6 leaves fresh mint

Directions:
Lightly oil or spray six 6 ounce ramekins. Pour lemon juice in a small bowl and sprinkle with gelatin. Let sit for 5 minutes to soften the gelatin; mix well. Set aside. Stir together heavy cream, half and half, and lemon zest in a saucepan over low heat. Add sugar, stirring frequently, until sugar has dissolved completely. Heat mixture slowly until it just about to boil, about 15 minutes. Remove from heat. Whisk gelatin mixture and vanilla extract into the cream mixture until well blended and gelatin is completely dissolved. Keep lightly whisking until the mixture comes close to room temperature, about 10 minutes. This will prevent the gelatin and cream from separating while the panna cotta is setting. Divide mixture into ramekins, about 1/2 cup per portion. Cover each ramekin with plastic wrap and refrigerate until set, about 4 hours. Run a knife around the inside edges of the ramekin to remove panna cotta from the ramekins. Carefully dip each ramekin into a bowl of hot water for a few seconds. Carefully invert onto serving plates, tap, and jiggle the ramekin a bit if needed for the panna cotta to come loose. Garnish with additional lemon zest and mint leaves, and serve with fresh blueberries.

Prep time: 10 mins
Cook time: 25 mins
Total time: 4 hrs 40 mins
Yields: 6 servings

Calories: 377.4
Fat: 34 g
Saturated fat: 21.2 g
Carbohydrates: 16.1 g
Sugars: 11.6 g
Dietary fiber: 0.1 g
Protein: 3.9 g
Cholesterol: 123.6 mg
Sodium: 49.1 mg
Orange Marmalade


Ingredients:
oranges, lemons, water, sugar

Directions:
Measure chopped fruit and place in heavy saucepan.
Measure equal amounts of water and pour into saucepan.
Bring to boil.
Lower heat and simmer for 5 minutes.
Remove from heat, cover, and let stand in a cool place for 24 hours.
Again bring to a boil and cook over high heat for 10 minutes.
Remove from heat, cover, and let stand in a cool place for another 24 hours.
Measure out fruit mixture.
Add equal amount of sugar.
Again bring to a boil over medium heat.
Cook, stirring constantly, for another 15 minutes, or until mixture begins to gel.
Remove from heat and immediately pour into hot sterilized jars.
Vacuum seal.
Grilled Pineapple Salad
Category: salad
By S-Zirl

Sweet and savory come together beautifully in this salad of marinated grilled chicken and pineapple on a healthy bed of baby spinach. We never have leftovers and everyone who eats it wants the recipe! Use fresh pineapple and rosemary; it makes the dish.

Ingredients:
1 (12 fluid ounce) can or bottle beer
½ cup honey
⅓ cup Dijon mustard
2 tablespoons olive oil
1 tablespoon fresh rosemary, or more to taste
1 teaspoon garlic powder
1 teaspoon salt
⅛ teaspoon freshly cracked black pepper
2 pounds chicken breast tenderloins
1  fresh pineapple
1 (10 ounce) bag baby spinach leaves
¼ cup pine nuts
1 (10 ounce) can mandarin oranges, drained
6 tablespoons poppy seed salad dressing (such as Kraft®), or to taste

Directions:
Mix beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and black pepper in a large resealable plastic bag until thoroughly combined. Add chicken to the marinade, evenly coat, and squeeze air from the bag. Seal and refrigerate several hours to overnight, turning bag over occasionally. Preheat outdoor grill for medium-high heat and lightly oil the grate. Twist top from pineapple and cut peel off in long vertical strips. Cut pineapple into wedges vertically and cut the tough core from each wedge. Thread marinated chicken tenders onto skewers. Grill chicken and pineapple wedges on the preheated grill until chicken is no longer pink inside, chicken juices run clear, and pineapple wedges are tender and show light brown grill marks, 10 to 12 minutes. Cut chicken and pineapple into bite-sized pieces. Toss spinach with pine nuts and mandarin orange segments in a large bowl. Top salad with chicken and pineapple pieces. Serve on salad plates; drizzle each serving with 2 teaspoons poppy seed dressing.

Prep time: 15 mins
Cook time: 10 mins
Total time: 3 hrs 25 mins
Yields: 8 servings

Calories: 437.5
Fat: 13.1 g
Saturated fat: 2.2 g
Carbohydrates: 52.1 g
Sugars: 39.9 g
Dietary fiber: 3.7 g
Protein: 27.1 g
Cholesterol: 68.3 mg
Sodium: 706.4 mg
Green Papaya Salad from Quick & Easy Thai Recipes


Ingredients:
chilies, garlic cloves, plum tomatoes, jaggery, light brown sugar, roasted peanuts, fresh lime juice, limes, fish sauce, papayas, jicama

Directions:
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Cracked Black Pepper Salmon


Ingredients:
fresh ground black pepper, salmon fillets, salmon steaks, olive oil

Directions:
Spread 1/2 the black pepper on a plate., Smear 1 tsp olive oil over one side of the salmon fillets., Lay the fillet, oiled side down in the pepper., Lift and put on a baking sheet, peppered side up., Repeat the process with the second fillet., Bake at 350 F or 180 C for around 20 minutes, or until the fish flakes easily.
Dijon Pork Loin With Cognac Cream Sauce


Ingredients:
butter, extra virgin olive oil, boneless pork loin chops, shallot, cognac

Directions:
Take pork out of fridge and let rest 10 minutes to bring them closer to room temperature.
Trim fat off chops, slather oil on both sides
salt and pepper both sides.
Pat mustard on both sides to create a 'crust'.
Fry oil and butter in pan until little bubbles appear on medium high heat
Add chops , let sizzle , turning when white halfway up, once flipped and they are all white on the sides, put into an oven preheated to 425F, until internal temp is at least 160°F.
add finely chopped shallots to pan until soft then add cognac, scraping bottom of pan to release the 'bits' once the cognac has reduced add cream.
reduce heat to Low and add salt and pepper to taste, and allow the sauce to thicken-.
serve on pork
Enjoy with oven roasted herb potatoes, and honey glazed carrots.
wine pairing- crisp cold Sumac Ridge Guwertztraminer.
Stuffed Pork Chops in Mushroom Cream Sauce


Ingredients:
center-cut pork chops, mozzarella cheese, fresh basil leaf, olive oil, butter, onion, mushrooms, dry white wine, chicken broth, heavy cream

Directions:
Preheat oven to 350 degrees F.
Cut a pocket in each pork chop by slicing the meat in half almost to the bone; pound lightly, with a kitchen mallet, on both sides to elongate pockets.
Lightly season inside of pockets with salt and pepper; stuff with mozzarella cheese and fresh basil leaves.
Secure pocket with wooden toothpicks, then pound edge to close edge.
Heat a skillet over medium high heat; add oil and butter, then brown chops on both sides.
Remove chops to a baking dish.
Reduce heat to medium low and cook onions and mushrooms for 3 to 5 minutes; season with salt and pepper.
Stir in wine, broth and cream; cook 1 minute.
Pour mushroom cream sauce over chops and place in oven for 30 minutes.
Beef Ribs Dry Rub Roasted


Ingredients:
sea salt, ancho chilies, black pepper, cayenne, ground coriander, ground allspice

Directions:
Blend the spices well.
Remove the thick layer of white tendon under the ribs.
Dry rub the entire rib ensuring good coverage.
let marinate over night or as long as you prefer.
Pre heat oven to 255 degrees.
Place on baking rack within a pan to be above the base of the pan.
Cook uncovered for 2 hours and 30  minutes.
Remove from oven and cover pan and cook for an additional 2 hour 30 minutes raising temperature to 275 degrees.
now you have 2 choices you can eat as is my preferred or pick your favorite beef sauce and put a light amount on and barbeque for 5 minutes per side for that smokey flavor.
Creamy Italian Sausage Topped Potato Pancakes


Ingredients:
green onions, parmesan cheese, eggs, kosher salt, fresh ground black pepper, hot Italian sausage, red bell pepper, butter, shallot, garlic cloves, heavy cream, fresh basil, fresh basil

Directions:
In a large bowl, mix together the potatoes, green onions, parmesan cheese, eggs, 1/4 teaspoon salt and 1/8 teaspoon black pepper, set aside.
In a large non-stick skillet or griddle, heat 1 tablespoon vegetable oil over medium-high heat.  Measure out 1/3 cup of potato mixture, drop into heated skillet, spread out into a 3 1/2” to 4” round.  Continue this process using the remaining potato mixture, making a total of 8 potato pancakes.  Cook until golden brown, approximately 4 minutes, flip pancakes over and continue to cook until second side is golden brown, approximately another 2 - 3 minutes.  Add additional 1 - 2 tablespoons oil, if needed.  Remove to plate, season with remaining 1/4 teaspoon salt; keep warm.  (Depending on size of skillet you may need to cook potato pancakes in 2 batches.].
Heat a large non-stick skillet over medium-high heat.  Add in the sausage and red bell pepper and cook until sausage is cooked through, approximately 4 - 5 minutes, being sure to break up sausage into small pieces as it cooks. Add in the spinach and continuing cooking, just until spinach begins to wilt.  Transfer to a medium bowl; set aside.
In the same skillet, over medium heat, melt the butter.  Add in the shallot and garlic and cook for 1 - 2 minutes until shallot begins to soften.  Add in the goat cheese and cream and cook until goat cheese has melted, stirring constantly.  Add in the reserved sausage mixture, remaining 1/8 teaspoon black pepper and the chopped basil; mix to fully combine.
To serve, stagger 2 potato pancakes on serving plate, top with sausage mixture, garnish with additional fresh basil.
Tangy Zucchini Marmalade


Ingredients:
sugar, zucchini, oranges, lemon juice

Directions:
Combine everything but the jello in a pot., Boil for 10 minutes., Add the orange jello and stir well., Put in hot, STERILE jars and top with wax.
Chocolate Tres Leches Cake


Ingredients:
eggs, light brown sugar, all-purpose flour, cocoa powder, baking powder, milk, vanilla, evaporated milk, sweetened condensed milk, heavy whipping cream, heavy whipping cream, vanilla

Directions:
Preheat oven to 350 degrees.
Prepare a cardboard circle using the bottom of cake pan as a guide; set aside.
Grease two 9-in round cake pans then dust with powdered cocoa, knocking out excess.
For the cake, in a large bowl combine flour, cocoa and baking powder.
In a medium size bowl, combine the milk and vanilla.
Set both aside.
Place egg whites in a clean bowl and beat at high speed until peaks are formed.
Turn the mixer down to medium speed and gradually add the sugar to the egg whites.
Once the sugar is dissolved, add egg yolks and beat for 3 minutes.
Continue beating egg white mixture on medium-low speed and add flour and milk alternately until well blended.
Divide batter between the two pans and bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
Leave the cakes in the baking pans.
While the cakes are still warm, punch holes in cake with wooden skewer.
Combine the sauce ingredients and pour evenly over the two layers.
Place the cakes in refrigerator and allow to cool.
In a small, heavy saucepan on medium heat, stir the cream and chocolate together until chocolate is melted and mixture is blended.
Add vanilla and stir for 1 minute.
When ready to assemble, remove cake for refrigerator and allow to reach room temperature.
The cakes will be very moist and will need special handling.
Run a spatula around the inside of the pan and slightly under layers to loosen.
Place the prepared cardboard over one pan and invert.
Pour some frosting over the layer and spread with spatula.
Using your hand or a spatula to hold second layer in pan, invert onto frosted layer and carefully lift pan away.
Set the cake on a rack over a jellyroll pan and power the warm frosting over the cake, smoothing with a spatula to completely coat top and sides of cake.
Let stand at room temperature for 10 minutes and scape any excess frosting from the jellyroll pan back into the saucepan.
Heat excess frosting, stirring until smooth.
Cool slightly and againpour over the cake, smoothing with a spatula over top and sides.
Refrigerate until glaze is set.
Let cake stand at room temperature for at least 15 minutes before serving.
Garnish with fresh strawberries or dust lightly with powdered sugar.
Delight With Chili Lemongrass Poached Hoki


Ingredients:
lemongrass, chicken broth, hot red chili pepper, green onion, gingerroot, salt, green onions, fresh coriander

Directions:
Rinse lemongrass and place on cutting board. Using back of a knife, whack vigorously several times to “bruise” the lemongrass. Cut bruised lemongrass stalk into 1-inch (2.5 cm] chunks and place in medium saucepan. Pour in broth. Bring to a simmer over medium-low heat. Add chillies, chopped green onions, ginger, salt and pepper; simmer for 10 minutes to flavour the broth. Add coriander sprigs and hoki fillets; simmer uncovered for 6 to 8 minutes or until fish is cooked through. Using slotted spoon, transfer fish to plate; cover and set aside.
Return saucepan to heat. Increase heat to medium-high and boil for 5 minutes. Strain broth, discarding solids. Stir in sliced green onions and coriander.
Place one hoki fillet in each of two shallow bowls. Pour 1/3 cup (75 mL] of broth over each. Serve garnished with additional green onions and coriander, if desired. Discard remaining poaching broth.
You can learn more about sustainable seafood, on any of these websites: www.msc.org, www.wwf-canada.com, www.oceansfortomorrow.ca or www.loblaw.ca/seafood.
Tsao Mi Fun (Taiwanese Fried Rice Noodles)
Category: main-dish
By MSTINAWU

My mom's been making me tsao mi fun, in Mandarin, or tsa bi whun, in Taiwanese, since I was a little girl. Tsa bi whun literally translates to 'fried rice noodles'. You'll most likely find all the ingredients at your local supermarket except for the five spice powder, dried Chinese black mushrooms and rice vermicelli which can be found at your local Asian food mart. All the measurements here are pretty much to taste, some people like more pork, some less, some more soy sauce, some less, etc.

Ingredients:
½ pound thinly sliced pork loin
¼ cup soy sauce
¼ cup rice wine
1 teaspoon white pepper
1 teaspoon Chinese five-spice powder
1 teaspoon cornstarch
4  dried Chinese black mushrooms
1 (8 ounce) package dried rice vermicelli
¼ cup vegetable oil, divided
2  eggs, beaten
¼ clove garlic, minced
1 tablespoon dried small shrimp
3  carrots, cut into matchstick strips
½  onion, chopped
3 cups bean sprouts
4 leaves napa cabbage, thinly sliced
salt to taste
3 sprigs fresh cilantro for garnish

Directions:
Place the pork into a mixing bowl and pour in the soy sauce and rice wine. Sprinkle with the white pepper, five-spice powder, and cornstarch. Mix well, then set aside to marinate. Soak the mushrooms in a bowl of cold water for 20 minutes, then pour off the water, cut off and discard the stems of the mushrooms. Slice the mushrooms thinly and reserve. Soak the rice vermicelli in a separate bowl of cold water for 10 minutes, then pour off the water and set the noodles aside. Heat 1 tablespoon of the vegetable oil in a wok or large skillet over medium heat. Pour in the eggs, and cook until firm, flipping once, to make a pancake. Remove the egg pancake, and allow to cool, then thinly slice and place into a large bowl. Heat 2 more tablespoons of the vegetable oil in the wok over high heat. Stir in the garlic and dried shrimp, and cook until the shrimp become aromatic, about 20 seconds. Next, add the pork along with the marinade, and cook until the pork is no longer pink, about 4 minutes. Stir in the carrots and onion, and cook until the carrots begin to soften, about 3 minutes. Finally, add the bean sprouts, napa cabbage, and sliced mushrooms; cook and stir until the vegetables are tender, about 3 minutes more. Scrape the pork mixture into the bowl along with the eggs, then wipe out the wok and return it to the stove over medium-high heat. Heat the remaining vegetable oil in the wok, then stir in the drained rice vermicelli noodles. Cook and stir for a few minutes until the noodles soften, then stir in the reserved pork mixture. Scrape the mixture in to a serving bowl and garnish with cilantro to serve.

Prep time: 35 mins
Cook time: 15 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 523.2
Fat: 20 g
Saturated fat: 4.2 g
Carbohydrates: 63 g
Sugars: 6.7 g
Dietary fiber: 4.6 g
Protein: 19.2 g
Cholesterol: 122.1 mg
Sodium: 1106 mg
Spicy Sausage and Pepper Stew


Ingredients:
green pepper, celery, flour, no-salt-added diced tomatoes, kidney beans

Directions:
COOK sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain.
ADD flour; cook and stir 1 minute. Stir in broth, tomatoes with their liquid and beans. Bring to boil; reduce heat to low. Cover; simmer 20 minutes, stirring occasionally.
SERVE with crackers.
Tamagoyaki Bento Box
Category: breakfast-and-brunch
By Buckwheat Queen

Traditional Japanese bento for a delicious lunch far from sandwiches and chips. The onigiri can be formed into cute shapes or animal figures to surprise your kids with a fun lunch.

Ingredients:
½ cup uncooked short-grain white rice
¾ cup water
1 sheet nori (dry seaweed), or as needed
2 teaspoons bonito flakes, divided
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
2 large eggs
1 teaspoon mirin (Japanese sweet wine)
⅛ teaspoon tamari
1 teaspoon vegetable oil
2 tablespoons tamari
1 teaspoon freshly grated ginger
⅛ teaspoon wasabi paste
¼ cup steamed broccoli florets
½ cup cooked shelled edamame

Directions:
Rinse rice with cool water until the water runs clear; drain. Bring rice and 3/4 cup water to a boil in a pot. Reduce heat and let simmer until water is absorbed, about 15 minutes. Let cool, 10 to 20 minutes. Cut the sheet of nori into two 1-inch strips; reserve the remainder of the sheet for making tamagoyaki. Wet your hands and form the cooled rice into 4 equal portions. Keep your hands wet to keep rice from sticking. Create an indention in one of the rice portions using your thumb. Fill the indention with 1 teaspoon bonito flakes. Top with another rice portion to close the onigiri. Form into an oval shape and wrap the middle with a strip of nori. Make another onigiri with the remaining ingredients. Sprinkle white and black sesame seeds on top. Place in a bento box. Whisk together the eggs, mirin, and 1/8 teaspoon tamari together in a bowl; divide into 3 portions. Cut remaining portion of nori sheet into four 1/2-inch strips. Heat oil in a small saucepan or square tamagoyaki pan over medium-high heat. Add 1/3 of the egg mixture and cook until almost firm, 2 to 3 minutes; if omelette is too firm, it won't stick together very well. Slide onto a plate. Add the 4 strips of nori to the pan with some space between each. Cook another 1/3 of the omelette the same way, but roll it up carefully in the saucepan with the nori. Slide the rolled-up omelette onto the edge of the first omelette. Cook the third omelette and roll it up, sliding it on top of the second omelette. Let cool enough to touch, about 5 minutes. Roll the entire layered omelette together with nori inside. Cut into 4 pieces. Place into the bento box alongside the onigiri. Mix 2 tablespoons tamari, ginger, and wasabi paste together in a bowl. Put the mixture into a portable container then put inside the bento box. Add the steamed broccoli and edamame.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 1 bento box

Calories: 730
Fat: 20.5 g
Saturated fat: 4 g
Carbohydrates: 99 g
Sugars: 6.9 g
Dietary fiber: 12.8 g
Protein: 35.2 g
Cholesterol: 372 mg
Sodium: 2239.2 mg
Chocolate Tapioca Pudding


Ingredients:
sugar, tapioca, salt, milk, egg, instant coffee, vanilla

Directions:
Combine sugar, tapioca, and salt in a saucepan; stir in milk and egg.
Let stand 5  minutes.
Add chopped chocolate squares and instant coffee.
Cook, stirring over medium heat, until mixture comes to a full boil and chocolate is blended, about 15 minutes.
Remove from heat and stir in vanilla.
Cool for 20 minutes; stir and chill.
Serve  with whipped topping if desired.