xiaoxl/recipe_data huggingface dataset:
Chile Crab
Category: world-cuisine
By Suhara

This finger-licking dish is very messy but delicious to eat. Forget the utensils and just use your hands to eat this. Get the crackers ready and have some toasted bread on the side to sop up the sauce.

Ingredients:
3  shallots, peeled
4  red chile peppers
4  whole crabs, cleaned and quartered
2 tablespoons vegetable oil
3 cloves garlic, chopped
1 (1/2 inch) piece fresh ginger, chopped
3 tablespoons ketchup
2 tablespoons vinegar
2 tablespoons white sugar
2  eggs, beaten
salt and ground black pepper to taste
1 tablespoon water, or as needed  (Optional)
1 small bunch fresh cilantro, stems removed and leaves chopped

Directions:
Combine shallots and red chile peppers in a food processor; pulse until a very fine paste forms. Crack the crab claws and the big legs slightly. Heat oil in a wok or large skillet over medium-high heat until very hot; add crabs and cook until shells change color and meat is cooked through, about 10 minutes. Transfer crabs to a plate, reserving oil in the wok. Reduce heat under wok to medium-low and add chile pepper paste; cook and stir until fragrant, 1 to 2 minutes. Add garlic and ginger. Whisk ketchup, vinegar, and sugar together in a bowl; pour over garlic-ginger mixture and stir until sauce is well mixed. Return crab to sauce in the wok; cook and stir for 3 minutes more, seasoning with salt and pepper. Pour eggs into wok while continuously stirring to create strands in the sauce. Add water if sauce gets too dry. Remove wok from heat and garnish crabs with cilantro.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 crabs

Calories: 226.4
Fat: 10.1 g
Saturated fat: 1.9 g
Carbohydrates: 21.1 g
Sugars: 12.7 g
Dietary fiber: 1.2 g
Protein: 14.5 g
Cholesterol: 123.8 mg
Sodium: 364.8 mg
Apple Streusel Cinnamon Swirl Cupcakes


Ingredients:
sugar, ground cinnamon, apple, unbleached all-purpose flour, sugar, baking soda, salt, eggs, canola oil, vanilla extract, unsalted butter

Directions:
Position a rack in the middle of the oven. Preheat the oven to 350°F Line 12 muffin tin cups with paper cupcake liners.
Make the swirl and topping: In a small bowl, stir the sugar and cinnamon together.
Make the cupcakes: In a small bowl, mix together the grated apple and the 2 tablespoons cinnamon sugar; set aside.
In a large bowl, stir the flour, sugar, baking soda, and salt together. Make a well in the center of the flour mixture and add the eggs, oil, and vanilla, stirring until blended. Stir the reserved apple mixture, with any juice that bas been released.
Spoon about 2 tablespoons of the batter into each paper liner. Sprinkle ½ teaspoon cinnamon sugar over the batter in each liner. Spoon the remaining batter over the cinnamon sugar, using a scant 2 tablespoons of batter for each cupcake.
Use a pastry brush to dab the top of the batter with the melted butter. Sprinkle the remaining cinnamon sugar over the top of the cupcakes.
Bake just until the top feels firm and a toothpick inserted in the center comes out clean, about 25 minutes.
Cool the cupcakes for 10 minutes in the pan on a wire rack. Remove the cupcakes from the pan onto a wire rack and let cool completely.
Apricot Cilantro Sauce


Ingredients:
fresh cilantro, olive oil, canola oil, onion, fresh ginger, cinnamon stick, ground coriander, ground cloves, white pepper, plum tomato, lemon juice, kosher salt, black pepper

Directions:
Soak dried apricots in 1 cup boiling water for 30 minutes.
Drain water and put apricots in food processor.
Process to 1/4 inch size pieces.
Reserve for sauce preparation.
Heat oil in large pot over medium-high heat.
Add onions and ginger, saute until onions are tender and translucent.
Add all remaining ingredients.
Bring to a simmer and then cook for another 20-30 minutes, stirring occasionally (do no need to cover].
Cool sauce and transfer to quart or pint jars.
Store in refrigerator until needed.
Can heat in pan or microwave to top grilled chicken breast.
Pearl Barley Casserole
Category: side-dish
By Pjaros

This is a very tasty way to serve a very healthy grain that is often overlooked. I never use the mushrooms as I don't care for them and often add chopped carrots, red pepper, or grated zucchini.

Ingredients:
3 tablespoons butter
1 large onion, chopped
2 ribs celery, chopped
1 cup pearl barley
1 (8 ounce) package sliced fresh mushrooms  (Optional)
1  green bell pepper, chopped
2 cups chicken broth
salt and ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish. Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 290.8
Fat: 9.6 g
Saturated fat: 5.7 g
Carbohydrates: 46.5 g
Sugars: 4.1 g
Dietary fiber: 9.9 g
Protein: 7.7 g
Cholesterol: 22.9 mg
Sodium: 96.6 mg
Lemon Cups


Ingredients:
sugar, flour, butter, margarine, lemon, rind of, lemon juice, milk

Directions:
Preheat oven to 350°F.
Grease eight (6 ounce] custard cups; set aside.
In a large bowl, beat sugar, flour and butter/margarine.
Add lemon peel and lemon juice; set aside.
In a small bowl, mix egg yolks and milk.
Add to cream mixture and stir.
Fold in egg whites.
Pour into cups.
Place in baking pan and add one inch of water to pan.
Bake for 35 to 40 minutes or until golden.
Old Bay Chicken Thighs


Ingredients:
skinless chicken thighs, olive oil, bacon

Directions:
Thaw chicken and pat dry with paper towel., Sprinkle both sides liberally with Old Bay., Heat olive oil in skillet and brown chicken on both sides., Place chicken on plate and wrap each piece with slice of bacon., Place bacon wrapped chicken in baking dish, cover with foil and, bake at 350 degrees for about an hour or until chicken is done., Remove chicken from baking dish to serve.
Colorado Pork Roast


Ingredients:
ketchup, Worcestershire sauce, lemon juice, Dijon mustard

Directions:
Preheat oven to 350 degrees.(if using the oven].
In crock-pot or roasting pan, add pork.
In a ziploc bag add the remaining ingredients and mix together.
Pour over top of the pork and bake covered for about 1 hour. I slice the pork down 15 minutes before it's done and lay it in the sauce.
If cooking in the crock pot, cook on low setting for about 7-8 hours.
Tomato and Mozzarella Bites
Category: salad
By MADDIECAT

A great way to serve tomato mozzarella salad. Great presentation; always a hit! You can find the bite-sized mozzarella ('Bocconcini') at most supermarkets. If they are on the larger side, cut them in half.

Ingredients:
20  grape or cherry tomatoes, halved
20  fresh basil leaves
20  small balls fresh mozzarella cheese (often labeled bocconcini)
salt and pepper to taste
½ cup balsamic vinegar
¼ cup extra virgin olive oil
20  toothpicks

Directions:
Using a toothpick, spear a half of a tomato, a leaf of basil, a mozzarella ball, and another half of a tomato.  Repeat with remaining ingredients. Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.

Prep time: 30 mins
Total time: 30 mins
Yields: 20 appetizers

Calories: 224.8
Fat: 17.9 g
Saturated fat: 8.1 g
Carbohydrates: 5.4 g
Sugars: 3.3 g
Dietary fiber: 0.5 g
Protein: 9.4 g
Cholesterol: 39.3 mg
Sodium: 151.8 mg
Cinnamon Roll Sticky Buns
Category: uncategorized
By Asgard Ranch

Awesome cinnamon roll recipe to enjoy not only for breakfast, but anytime. This recipe stands on its own without frosting, but you can frost the rolls with your favorite type of buttercream or cream cheese frosting!

Ingredients:
4 ½ cups all-purpose flour, divided
1 tablespoon active dry yeast
1 tablespoon ground cinnamon
1 cup low-fat milk
½ cup white sugar
1 teaspoon sea salt
⅓ cup unsalted butter, melted
2 large eggs
½ cup unsalted butter, softened
2 tablespoons ground cinnamon
1 cup brown sugar, or to taste
½ cup unsalted butter, softened

Directions:
Combine 2 cups flour, yeast, and cinnamon for dough in the bowl of a stand mixer fitted with the paddle attachment. Combine milk, sugar, and salt in a microwaveable bowl; microwave on high in 1-minute increments until very warm, but not hot to the touch, 2 to 3 minutes. Add milk mixture to the dry ingredients; mix on low speed until combined. Add melted butter; mix until well combined. Mix in eggs until incorporated. Scrape the paddle attachment and switch to the dough hook. Mix in the remaining flour until dough is fairly easy to handle. Turn out into an oiled bowl and cover with plastic wrap. Place over a bowl of hot (not boiling) water and let rest until doubled in size, about 1 hour. Punch dough down and turn out onto a floured surface. Roll into a 1/2-inch thick rectangle. Spread softened butter evenly over the surface, then sprinkle with cinnamon, and finally brown sugar. Roll up the rectangle jelly roll-style and cut into 12 equal parts. Place the rolls flat on a parchment-covered cookie sheet and cover with plastic wrap and a towel. Let rise in a warm, draft-free place until doubled in size, 40 minutes to 1 hour. Don't worry if they don't touch, they will continue to rise when baking. While the rolls are rising, preheat the oven to 375 degrees F (190 degrees C). Bake rolls in the preheated oven until golden brown on top, 20 to 25 minutes. Remove from the oven and brush with the remaining softened butter. Serve hot.

Prep time: 30 mins
Cook time: 25 mins
Total time: 2 hrs 35 mins
Yields: 12 rolls

Calories: 481.5
Fat: 22 g
Saturated fat: 13.4 g
Carbohydrates: 65 g
Sugars: 26.4 g
Dietary fiber: 2.4 g
Protein: 7.3 g
Cholesterol: 86 mg
Sodium: 178.6 mg
Cheesy Barbecue Casserole


Ingredients:
pasta, ground beef, onion, fresh parsley, milk, barbecue sauce, mozzarella cheese, cheddar cheese

Directions:
Preheat oven to 350 degrees.
Cook and drain pasta per package directions.
Grease a 2-qt casserole dish.
Brown ground beef and onion in a skillet over medium heat, stirring occasionally.
Drain meat and mix with all other ingredients except 1/2 cup of cheddar cheese.
Pour meat mixture into casserole dish.
Top with the 1/2 cup cheddar cheese.
Bake uncovered 30-40 minutes or'til hot and bubbly.
Spicy Yogurt Chicken


Ingredients:
chicken drumsticks, plain yogurt, chili powder, ground cumin, ground coriander, ground turmeric

Directions:
With a sharp knife, make a few slashes in each drumstick.
Mix the remaining ingredients in a bowl, season to taste.
Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 minutes
Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through.
If cooking indoors, heat oven to 400F and roast the drumsticks for 30 mins until chicken is cooked through.
Stuffed Shell Pierogies


Ingredients:
potatoes, cheddar cheese, salt, pepper, onions, butter, margarine, jumbo pasta shells

Directions:
Cooks potatoes until soft, drain. Add cheese, salt & pepper and mash until smooth.
Melt margarine or butter in large skillet. Add onions and cook 10 to 15 minutes until tender but NOT browned. Spread half the onions over the bottom of a 13x9 baking dish. (May take 2 pans]
Stuff each shell with heaping tablespoon of the potato mixture, close edges.
Arrange in single layer over onions, spread remaining onions on top (you can use two pans or freeze the pierogies for later use].
Bake at 350 degrees uncovered 15 to 20 minutes or until heated through.
Grilled Chicken Yakitori


Ingredients:
light soy sauce, brown sugar, ginger, garlic, boneless chicken breasts

Directions:
Mix all marinade ingredients together., Pierce each chicken breast with fork several times., Marinate chicken breasts in marinade several hours., Cook on greased grill over medium heat 10 minutes or until done.
No-Work Baked Chicken


Ingredients:
prepared mustard, flour, boneless skinless chicken breast halves

Directions:
Heat oven to 350 degrees F.
Combine chopped nuts, breadcrumbs, 2 tablespoons of the jam and the mustard in small bowl to form a thick paste.
Lightly flour chicken; shake off excess. Spread 1 teaspoon jam on each chicken breast, covering both sides. Place breasts in baking dish large enough to hold them. Spread seasoned paste on top.
Bake in 350 degree oven for 30 minutes or until chicken is no longer pink in center. Place under heated broiler to crisp, 1 to 2 minutes.
Refreshing Cucumber, Tomato and Lime Salad


Ingredients:
cucumber, tomatoes, lime, salt, cumin

Directions:
"Put everything in a bowl. Squeeze lime over salad and season to taste with salt and cumin. Toss. You can serve or let refrigerate for up to 30 minutes."
Frosty the Cheese Ball


Ingredients:
cream cheese, onion powder, raisins, carrot, thyme, carrot

Directions:
"In a large bowl, let the cream cheese soften at room temperature for about 30 minutes.  Stir in the garlic salt and the onion powder, then cover the bowl with plastic wrap and chil for 2 hours.  Make the snowman by rolling two thirds of the cheese into a ball for his body and the other third into a ball for his head.  Stack the balls, then add the facial features, clothing, and arms.  Serve with crackers or mini bagels."
Vegetable Couscous


Ingredients:
zucchini, zucchini, red capsicum, button mushrooms, onion, garlic, cumin, couscous, olive oil, boiling water

Directions:
Chop the onion., Cut zucchini & capsicum into small cubes., Slice mushrooms., In a saucepan, cook onion, garlic & chili in the olive oil until translucent., Add remaining vegetables and the cumin, salt & pepper., Cook for about 5 minutes until tender, stirring to cook evenly., Add water and allow it to come to the boil., Add couscous, stir through, turn off heat & cover & leave for 5 minutes., Give it a stir with a fork to fluff it up a bit & serve as a side dish., Delish!
Ultra Vegan Carrot Cake


Ingredients:
carrots, flour, sugar, salt, baking powder, baking soda, cinnamon, canola oil, raisins, walnuts, tofutti better-than-cream-cheese, vegan margarine, powdered sugar, vanilla

Directions:
Preheat oven to 350 degrees.
Do not use a hand mixer for this recipe, use a ladle or spoon.
Mix all the dry Ingredients together.
Then mix in the Carrots and the Oil to the dry ingredients.
Add the Orange Juice and mix it all together.
Fold in the nuts and raisins.
Grease pan with cooking spray or oil.
Put the batter into cake pan.
Bake for 45 minutes or until knife/toothpick comes out clean when inserted in the center.
Let cool completely.
Beat cream cheese and margarine together.
Beat in powdered sugar and vanilla together with hand mixer.
Pipe into a plastic ziplock bag and close bag.
When cake is completely cool, cut a little snip off the bottom corner of the ziplock bag and drizzle the creamy frosting over the top of the cake as pictured.
Or you can always just frost it regular.
Fabulous Southern-Style Oven Fried Chicken


Ingredients:
chicken legs, dried rosemary, salt, black pepper, garlic powder, onion powder, potato starch, oats, powdered ginger, canola oil cooking spray, water

Directions:
For moistest results soak chicken pieces in a bowl of salted water for 15 minutes before cooking.
Line baking tray with foil and spray lightly with oil.
Grind dry ingredients in coffee grinder or with pestle and mortar.
Pour into a bowl and add water little by little while stirring until a smooth runny paste is achieved. You may need more or less water.
Remove chicken from soaking water, and pat dry if necessary.
Dip into the rosemary coating until covered, and place on baking tray. This will seal in the juices.
Bake at 365º for one hour.
Once it's in, put your feet up for at least ten minutes, drink a glass of cold water, breathe deeply - and relax. Your chicken is safe.
Suggestions: Serve with brown rice and greens, or if you have cooked breasts or thighs, then serve the chicken chopped into a salad with cucumbers, roma tomatoes and red onion, topped with Chimichurri sauce - a purée of cilantro, lemon juice, olive oil, garlic and salt.
Light and Airy Cheesecake
Category: desserts
By LatinaCook

I love cheesecake but sometimes it can be too rich and too sweet. When growing up in Puerto Rico, I remember enjoying a very light textured baked cheesecake from a local bakery. This is my version of that cheesecake. While not exactly the same, it is light, fluffy, and delicious. Serve with a light fruit syrup to take it over the top!

Ingredients:
½ (12 ounce) package vanilla wafers, crushed
3  eggs, separated
½ cup white sugar
8 ounces sour cream
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
⅛ teaspoon cream of tartar

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Wrap the exterior of an 8-inch springform pan with aluminum foil, then spray the interior with cooking spray. Spread the vanilla wafer crumbs over the bottom and sides of the pan, pressing firmly to adhere. Cream together the egg yolks and sugar in a large bowl. Stir in the cream cheese, sour cream, and vanilla extract until smooth.  Beat egg whites until foamy in a large glass or metal mixing bowl. Add the cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Use a rubber spatula or wire whisk to fold 1/3 of the egg whites into the cream cheese mixture . Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated. Pour the batter into the prepared springform pan. Line a roasting pan with a damp kitchen towel.  Place springform pan on towel, inside roasting pan, and place roasting pan on oven rack.  Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake in the preheated oven for about 50 minutes. The cheesecake is ready when the edges have nicely puffed  and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Turn off the oven, and allow the cheesecake to rest in the oven for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.

Prep time: 20 mins
Cook time: 1 hr 50 mins
Total time: 6 hrs 10 mins
Yields: 8 servings

Calories: 334.7
Fat: 21.7 g
Saturated fat: 11.5 g
Carbohydrates: 29.6 g
Sugars: 12.8 g
Dietary fiber: 0.4 g
Protein: 6.3 g
Cholesterol: 113 mg
Sodium: 188.5 mg
White Chocolate Chip-Oatmeal Cookies


Ingredients:
butter, light brown sugar, sugar, eggs, vanilla extract, all-purpose flour, baking soda, baking powder, salt, oats, white chocolate chips, pecans

Directions:
Beat butter at medium speed with mixer until creamy; gradually add sugars, beating well. Add eggs, 1 at a time, beating just until yellow dissapears after each addition. Stir in vanilla.
Combine flour and next 3 ingredients, gradually add to butter mixture, beating until blended. Stir in oats, chocolate morsels, and pecans. Drop by tablespoons onto greased baking sheets.
Bake at 350F for 12 minutes. Cool on baking sheets 3 minutes; remove to wire racks to cool completely.
Delicious Chicken Salad


Ingredients:
Diamond walnuts, sliced water chestnuts, celery ribs, red onion, hard-boiled egg, red grapes, mayonnaise, sour cream, parmesan cheese, dry mustard, minced garlic cloves, poultry seasoning, ground rosemary, fresh ground black pepper, dill

Directions:
diced chicken in small cubes and place in large mixing bowl.
finely dice red onion, hard boiled egg and celery.
if you did  not buy the chopped walnuts then chop them now.
quarter the red grapes and quarter the water chestnut slices.
add all ingredients to the large mixing bowl.
add the diced water chestnuts, chopped walnuts and relish (I prefer the sweet pickle relish cubes]. and shredded Parmesan cheese not grated.
in separate bowl mix the mayonnaise, organic sour cream and all herbs and spices and mix well.
add the dressing mix in the dry ingredients until it is to the desired consistency/moistness you prefer. I used all the dressing and it was perfect for me but you may prefer a less moist salad.
refrigerate for at least an hour for best flavor.
serve on large bakery crescent rolls or bread of your choice.
Rhubarb Salsa
Category: appetizers-and-snacks
By lisa

Rhubarb makes a great addition to a springtime salsa that's so nice with chicken, fish, on a taco, or just scooped up in a tortilla chip.

Ingredients:
2 cups rhubarb, diced small
1 cup chopped apple
3  green onions, chopped
2  limes, juiced
2 tablespoons honey
1  jalapeno pepper, seeded and chopped

Directions:
Bring a pot of water to a boil over medium heat, and stir in the rhubarb; simmer for 2 minutes to blanch. Drain in a colander set in the sink, and let cool. Stir together the cooled rhubarb, apple, green onions, lime juice, honey, and jalapeno pepper until thoroughly combined.

Prep time: 15 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 3 cups

Calories: 46.9
Fat: 0.2 g
Carbohydrates: 12.2 g
Sugars: 8.8 g
Dietary fiber: 1.6 g
Protein: 0.7 g
Sodium: 3.6 mg
Salsa Verde


Ingredients:
flat leaf parsley, fresh spearmint, fresh chives, garlic, Dijon mustard, anchovy fillets, capers, lemon, zest of, lemon juice, fresh ground pepper, extra virgin olive oil

Directions:
place all ingredients, except oil, in a blender or processor., process until finely chopped., with machine running slowly add the olive oil, blend until creamy.
Grilled Quesadillas With Feta, Spinach, and Olive-Lemon Relish


Ingredients:
red onion, oil-cured black olive, lemon zest, red wine vinegar, extra virgin olive oil, salt, fresh ground black pepper, flour tortillas, white cheddar cheese, feta, salt, fresh ground black pepper, olive oil

Directions:
For the relish: Mix the onion, olives, zest, vinegar and oil together.  Season to taste with salt and pepper.  (The relish can be made a few hours in advance, covered, and kept refrigerated.  Bring to room temperature before serving].
For the Quesadillas: Heat your grill to medium.  Place 8 of the tortillas on a flat work surface.  Divide the cheeses and spinach among the tortillas and sprinkle with salt and pepper.  Make 4 quesadillas by stacking the filled tortillas by twos, then placing one of the remaining plain tortillas on top.  Brush the tops of the quesadillas with olive oil.  Carefully place them oiled side down on the grill and cook until golden brown on the bottom, about 2 minutes.  Carefully turn the quesadillas over with a large metal spatula, close the grill cover, and continue cooking for 1 to 2 minutes, until the cheese has melted and the tortillas are crisp.  Remove the quesadillas from the grill and cut into quarters for serving.  Top each quarter with a spoonful of relish.  Serve immediately.
Jewel Box Cookies


Ingredients:
sugar, butter, vanilla extract

Directions:
COMBINE flour and sugar in large bowl. Cut in butter with pastry blender or two knives until coarse crumbs form. Add beaten egg yolk and vanilla. Mix until dough holds together.
SHAPE into small balls using half teaspoonfuls. Place 1 inch apart on cookie sheet. Make small indentation in center of each cookie. Chill 20 minutes.
HEAT oven to 350°F Fill each cookie with scant 1/4 teaspoon jam, jelly or preserves. Bake 11 to 13 minutes or until just golden around the edges.
For added sparkle, unbaked cookies may be rolled in coarse bakery sugar crystals before being placed on cookie sheet to chill.