xiaoxl/recipe_data huggingface dataset:
Chicken With Tomatoes and Prunes


Ingredients:
chicken, black pepper, salt, unsalted butter, dry white wine, water, plum tomato, cinnamon stick, prunes, red wine vinegar, sugar

Directions:
Pat chicken dry and sprinkle with pepper and 1 teaspoon salt. Heat butter in a 12-inch heavy skillet or a wide heavy pot over moderately high heat until foam subsides, then brown chicken in 2 batches, turning with tongs, about 5 minutes per batch. Transfer chicken as browned to a plate.
Return chicken, skin sides up, to skillet along with any juices accumulated on plate. Add wine and boil until reduced by half, about 4 minutes. Add water, tomatoes, cinnamon stick, remaining 3/4 teaspoon salt, and a large pinch of pepper and bring to a boil. Reduce heat to moderately low and cover skillet, then simmer 20 minutes.
Stir in prunes, vinegar, and sugar and simmer, covered, until chicken is cooked through, about 10 minutes. Transfer chicken with tongs to a shallow serving dish and keep warm, covered with foil. Boil pan juices, stirring occasionally, until thickened and reduced to about 1 1/2 cups, 8 to 10 minutes. Discard cinnamon stick and spoon sauce over chicken.
Cooks' nte: Chicken can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat before serving.
Grandma's Orange Rolls with Orange Cream Cheese Frosting
Category: bread
By Andi Williams

Orange cream cheese frosting--how can you miss?

Ingredients:
1 (.25 ounce) package active dry yeast
¼ cup warm water (105 - 115 degrees F
40 - 45 degrees C)
¾ cup warm orange juice (105 - 115 degrees F
40 - 45 degrees C)
¼ cup warm milk  (105 - 115 degrees F
40 - 45 degrees C)
¼ cup shortening
¼ cup white sugar
1  egg, lightly beaten
1 teaspoon salt
3 ¾ cups all-purpose flour, or as needed
1 cup white sugar
½ cup butter, softened
2 tablespoons orange zest
2 cups confectioners' sugar
½ (8 ounce) package cream cheese, softened
3 tablespoons butter, softened
3 tablespoons orange juice
2 teaspoons orange zest

Directions:
Dissolve yeast in warm water and warm orange juice in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Beat warm milk, shortening, 1/4 cup white sugar, egg, and salt together in a separate bowl. Stir yeast mixture into milk mixture. Add enough flour to mixture to create a soft dough. Turn dough onto a lightly floured surface; knead until smooth and elastic, 6 to 8 minutes. Grease a large bowl and two 11x7x2-inch baking sheets. Place dough in the greased bowl and turn dough to coat all sides. Cover bowl with plastic wrap or a clean towel and let rise in a warm place until dough is doubled in size, about 1 hour. Punch dough down and divide in half. Roll each half on a lightly floured surface creating two 15x10-inch rectangles. Mix sugar, softened butter, and orange zest in a bowl until filling is smooth. Spread half of the filling onto each dough rectangle. Roll each rectangle around the filling, jelly roll-style, starting with the long end creating a log. Cut each log into 15 rolls. Arrange rolls on the prepared baking sheets. Cover baking sheets with plastic wrap and let rolls rise until doubled in size, about 45 minutes. Preheat oven to 375 degrees F (190 degrees C). Remove plastic wrap from baking sheets. Bake rolls in the preheated oven until lightly browned, 20 to 25 minutes. Beat confectioners' sugar, cream cheese, softened butter, orange juice, and orange zest in a bowl until frosting is smooth. Spread frosting on the warm rolls.

Prep time: 20 mins
Cook time: 20 mins
Total time: 2 hrs 35 mins
Yields: 30 rolls

Calories: 195.2
Fat: 7.6 g
Saturated fat: 4 g
Carbohydrates: 29.8 g
Sugars: 17.3 g
Dietary fiber: 0.5 g
Protein: 2.4 g
Cholesterol: 21.7 mg
Sodium: 122.4 mg
Coconut Macaroons


Ingredients:
coconut flakes, matzo meal, sugar, salt

Directions:
Combine coconut, sugar, Matzo Meal, and salt in a mixing bowl., Stir in egg whites and almond extract and mix well., Drop from teaspoon onto baking sheet and bake at 325 degrees for 20-25 minutes.
Apple Ham Grilled Cheese
Category: main-dish
By heatherteeter

This is a satisfying sandwich that is quick to make and fills you up. Although the ingredients are not necessarily 'figure friendly' they are a good way to get your kids to get their protein, and fruits all in one meal item. You can substitute your favorite types of bread, meat and cheese.

Ingredients:
4 slices ham, chopped
1 small apple - peeled, cored and finely chopped
1 tablespoon mayonnaise
2 slices Cheddar cheese
4 slices bread
2 tablespoons butter
2  eggs
4 tablespoons milk

Directions:
Mix ham and apple with mayonnaise in a small bowl. Spread onto two slices of bread. Top each one with a slice of cheese and a second slice of bread. Melt butter over medium heat in a large skillet. Whisk together eggs and milk in a small bowl. Quickly dip both sides of the sandwich into the egg mixture. Fry sandwiches in pan for 1 to 2 minutes per side, or until golden brown. Watch carefully. You want the sandwiches to be golden in color and the egg to be cooked.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 servings

Calories: 512.9
Fat: 33.7 g
Saturated fat: 16.4 g
Carbohydrates: 35 g
Sugars: 9.7 g
Dietary fiber: 2.5 g
Protein: 18.5 g
Cholesterol: 251.4 mg
Sodium: 720.6 mg
Middle Eastern Tomato Salad
Category: salad
By mjkitty96

This salad is a perfect side dish for any phase of the South Beach Diet, or any other diet for that matter, and it's an incredible tasting summer treat for anyone, whether or not you're on a diet. I think it pairs wonderfully with any kind of grilled meat or fish.

Ingredients:
1 cup seeded, finely diced cucumber
1 teaspoon salt
1 cup finely diced tomato
1 cup finely diced sweet onion (such as Vidalia®)
1 cup finely chopped fresh parsley
¾ cup finely chopped mint, or to taste
2 tablespoons olive oil, or more to taste
1 tablespoon fresh lemon juice, or more to taste
salt and ground black pepper to taste

Directions:
Place diced cucumber into a colander and sprinkle with 1 teaspoon salt or as needed; allow to drain for about 15 minutes. Toss drained cucumber with tomato, sweet onion, parsley, and mint. Drizzle salad with olive oil and fresh lemon juice and season with salt and black pepper. Serve immediately.

Prep time: 25 mins
Total time: 25 mins
Yields: 8 servings

Calories: 48.3
Fat: 3.5 g
Saturated fat: 0.5 g
Carbohydrates: 4.1 g
Sugars: 1.8 g
Dietary fiber: 0.9 g
Protein: 0.8 g
Sodium: 297.3 mg
Shrimp and Smoked Sausage Jambalaya
Category: trusted-brands-recipes-and-tips
By Hillshire Farm(R) Brand

In partnership with Hillshire Farm Brand, we're helping you make dinnertime easy, quick, and delicious. Here, a medley of sweet and spicy flavors comes together in this classic Cajun dish.

Ingredients:
1 tablespoon olive oil
1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, cut in 1/2" bias-cut slices
2 cups chopped yellow onion
1 cup chopped celery
1 cup chopped red bell pepper
2 tablespoons minced garlic
1  jalapeno pepper, seeded and minced
2 cups uncooked jasmine rice
3 cups unsalted chicken stock
1 (14.5 ounce) can diced tomatoes, drained
1 ½ teaspoons kosher salt
½ teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined
½ cup thinly sliced scallions, plus more for garnish
2 tablespoons fresh lemon juice

Directions:
Heat oil in a large Dutch oven over medium-high. Add sausage; cook about 6 minutes, stirring occasionally, until lightly browned. Add onion, celery, bell pepper, garlic, and jalapeno. Cook 5-6 minutes, stirring frequently, until vegetables are softened. Add rice and cook, stirring constantly, 30 seconds. Add stock, tomatoes, salt, and cayenne pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is just tender, 10 minutes. Add shrimp, cover, and cook until shrimp turn pink, about 4 minutes. Remove from heat. Stir in scallions and lemon juice. Garnish with additional scallions.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 servings

Calories: 413.8
Fat: 14.5 g
Saturated fat: 4.3 g
Carbohydrates: 49.6 g
Sugars: 5.4 g
Dietary fiber: 3.3 g
Protein: 20.4 g
Cholesterol: 114 mg
Sodium: 979.4 mg
Shanghai Pork and Shrimp Spring Rolls


Ingredients:
sugar, cornstarch, medium shrimp, cornstarch, ginger, garlic cloves, bamboo shoot, bean sprouts, salt, pepper, cornstarch, water

Directions:
Combine sugar, 1/2 teaspoon cornstarch, soy sauce, pork, and shrimp in a bowl and stir.  Set aside.
In a bowl, rehydrate shitake mushrooms in hot water just enough to cover until softened.  Depending on mushrooms used this can take anywhere between 15-30 minutes to soften.  Reserve the liquid for dissolving cornstarch.  Cut off the stem and cut into very thin match stick pieces.
In a small cup dissolve 1 1/2 T cornstarch with 3 T of reserved mushroom soaking liquid. This will be used to thicken the filling mixture.
Heat 1 1/2 T oil in a large skillet over medium high heat and add ginger and garlic.  Cook for about 30 seconds until fragrant but not browned and add pork and shrimp mixture.  Stir constantly to separate the pork pieces and shrimp into nuggets and cook for about 2 minutes.  Do not overcook.  Transfer to a dish.
Add the remaining 1 1/2 T oil to the skillet on medium high heat.  Add shitake mushrooms, bamboo shoots, bean sprouts, salt and pepper.  Cook 5 minutes stirring constantly.  Return the pork and shrimp mixture to the skillet and stir to combine.  Lower the heat and give the cornstarch mixture a stir and pour over the filling.  Cook for about 30 seconds to bind the mixture.  Transfer to a bowl to cool completely.
In a small cup combine 1 T cornstarch with 1/2 C water to seal spring roll skin.
Lay a spring roll skin on the work surface making sure one of the pointy corner is facing you.  Put about 2 T of filling slightly below the center towards you and form into log shape using your fingers.
Lift the bottom edge towards you up and over the filling tucking the point under it.  Fold in the sides and brush the upper edges with cornstarch and water mixture.  Roll away from you (bottom up] to seal.  Set the finished rolls seam side down on the baking sheet covered with wax paper or aluminum foil and keep covered with a kitchen towel to prevent drying.
Heat 1 inch of oil in a deep skillet over medium high to about 350F degrees.  Slide in a few spring rolls  and fry, turning as needed for about 3 minutes or until golden brown and very crisp.
Remove from the oil and drain.  Continue with the remaining rolls.  To serve, cut diagonally in half.  Serve with a vinegar or dipping sauce of your choice.
Green Chili Cheese Ball


Ingredients:
cream cheese, colby cheese, green chilies, onion, salt

Directions:
In bowl, combine all ingredients., Blend well., Place mixture on wax paper or plastic wrap., Wrap and form into ball., Chill for several hours., Serve spread with crackers.
Summertime Mango Drink
Category: breakfast-and-brunch
By Niayola

One of my favorite drinks of the summer. It's really easy and takes only 5 minutes or less to prepare. My husband cannot get enough of it. If you want to serve 6 to 8 people, just double the ingredients.

Ingredients:
2  mangoes, cut into cubes
1 cup ice cubes
1 teaspoon vanilla extract
1 tablespoon white sugar
1 ⅔ cups milk

Directions:
Combine mangoes, ice cubes, vanilla extract, and sugar in a blender; pour in milk. Blend until liquefied.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 114.8
Fat: 2.2 g
Saturated fat: 1.3 g
Carbohydrates: 20.8 g
Sugars: 19.1 g
Dietary fiber: 1.3 g
Protein: 3.7 g
Cholesterol: 8.1 mg
Sodium: 43.3 mg
Healthy Protein Cheese Cake Dessert


Ingredients:
low fat cottage cheese, vanilla extract, sugar substitute, fat free cream cheese, egg substitute, reduced fat graham cracker crust

Directions:
preheat oven to 350f degrees.
spoon cottage cheese into blender or food processor. Blend on high for 30 seconds. add cream cheese and blend 30 more seconds on high.
Scrap down sides then add splenda and vanilla. then blend on medium while gradually adding eggs for 45 seconds.
pour cheese filling into pie crust and bake for 30 minutes.
let cool for at least 30 minutes.
Refrigerate for at least 2 hours before serving.
Serve plain or with any kind of berries you choose and top off with some cool whip free!
Vegetable or Chip Dip


Ingredients:
bacon, green onions, cream cheese, sour cream, Miracle Whip

Directions:
Fry bacon pieces until crisp. Drain well on paper towels. Cool., Finely chop green onions., Cream the cream cheese by hand or with an electric mixer., Add sour cream and salad dressing. Mix well with a spoon., Add bacon and green onions with a spoon., Refrigerate a couple of hours at least, or better yet overnight, before serving.
Vegan Stuffed Shells


Ingredients:
onion, garlic, olive oil, tomato paste, diced tomatoes, water, jumbo pasta shells, lemon, olive oil, garlic, nutritional yeast, pine nuts, cashews, fresh basil, fresh parsley

Directions:
Fry onion, garlic in olive oil and fry 3-5 minutes.
Add tomato paste. Stir.
Add tomatoes and herbs, as well as water. Simmer 15-20 minutes while prepping the remainder of the dish.
Prep shells per package directions, drain, rinse & cool slightly.
While pasta cooks, prep pesto sauces in food processor by adding lemon, olive oil, garlic, nutritional yeast, pine nuts and cashews. Process/blend until smooth.
Place 2/3 of the tomato sauce into a 9x13 baking pan.
Stuff each shell with pesto nut filling and place on top of the tomato sauce.
Top shells with remaining tomato sauce then top with chopped parsley.
Bake @ 350 for 20-30 minutes.
Nuoc Cham (Vietnamese Dipping Sauce)
Category: side-dish
By Calamity in the kitchen

My personal take on a traditional dipping sauce. A little bit sweet, but mostly savory with a nice bit of heat. I make this a minimum of 24 hours before I use it to let the flavors mingle. Leftover sauce can be kept for three to four weeks in a sealed container in the refrigerator. If this isn't to your taste as written, experiment! Everyone's tastes are different! Some like their nuoc cham really sweet and mild, some like it tangy with heat. Mine tends to be more towards the tangy heat side. So, before you add the garlic, onion, and vinegar, sample it and adjust the ingredient amounts to suit your liking. Keep in mind that this recipe is LOUD when you first make it. The flavors mingle and mature a bit after the first 24 hours. I hope you enjoy!

Ingredients:
¼ cup white sugar
½ cup warm water
¼ cup fish sauce
⅓ cup distilled white vinegar
½  lemon, juiced
3 cloves garlic, minced
3  Thai chile peppers, chopped
1  green onion, thinly sliced

Directions:
Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar,  lemon juice, garlic, Thai chile peppers, and green onion to the mixture.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 1/3  cup

Calories: 14.9
Carbohydrates: 3.7 g
Sugars: 3 g
Dietary fiber: 0.3 g
Protein: 0.4 g
Sodium: 219.8 mg
Vegetarian Shepards Pie


Ingredients:
sweet potatoes, maple syrup, pumpkin pie spice, unsalted butter, dried black beans, ground cloves, bouillon cube, unsalted butter, quinoa, rice, water, onion powder, mustard seeds, green lentil, water, marjoram, fennel

Directions:
Mashed Sweet Potatoes:
Slice sweet potatoes into 1/2" thick discs.
Boil until you can cut through them easily with a wooden spoon (20-30 minutes].
Drain.
Mash until thoroughly homogenized.
Add milk, butter, maple syrup, pumpkin pie spice, and mash some more. You want them to have a nice creamy consistency and to get this you may have to add the milk a small amount at a time so they don't come out soupy.
Black Bean Filling: Quick-soak the black beans by jut covering them with water, bringing to a boil, then letting sit for 2 hours.
Do not drain the beans. Add remaining ingredients and simmer on med-low heat until the liquid has mostly evaporated (2-3 hours].
I used beef bullion, but that technically makes this recipe non-vegetarian. To conform to true vegetarianism, try veggie bullion, miso, or soy sauce.
Quinoa Filling: Add quinoa, rice, water, and spices to a rice cooker.
Cook until the rice cooker says it's done, about 20-25 minutes.
Lentil Filling: Add lentils, water, butter, and spices to a rice cooker.
Cook until the rice cooker says it's done, about 20-25 minutes.
Pie Crust: Follow the directions on the pie crust box, or make your own (I got lazy and used the box kind].
Form the pie crust to the inside of a lightly-oiled large cast-iron skillet.
Assembly and final baking: Layer various fillings in which ever order you prefer into the pie crusted skillet.
Put the mashed sweet potato topping on the top and spread it around with a spatula so that it's smooth.
Bake at 350 degrees for about an hour. Everything's already cooked except for the crust, so you really just want to keep an eye on it until the crust starts to look a little golden.
Chocolate Chip Cookies #10


Ingredients:
all-purpose flour, baking soda, salt, granulated sugar, brown sugar, unsalted butter, vanilla extract, chocolate chips

Directions:
Preheat oven to 375 degrees.
Mix flour, baking soda, and salt. Set aside.
Mix granulated sugar, brown sugar, egg yolks, and vanilla into the cooled butter.
Add the wet mixture into the dry ingredients. Mix until just combined.
Add chocolate chips.
Scoop into large balls of 1 oz each, about 1 tablespoon - about 36 cookies.
Bake for 15 minutes or until golden brown - depending on size of cookies.
Chicken and Turnip Soup


Ingredients:
whole chicken, potatoes, onions, turnips, water, carrots, pasta, lemon, salt, red wine vinegar

Directions:
Place the potatoes, onions, chicken, carrots and turnip roots in a 5L (about a 6 quarts] pot. Add enough water to generously cover the ingredients (by about 3 inches]. Add a pinch of salt.
Bring to boil over medium-high heat. When the water starts boiling lower heat to a simmer. Let it do that, uncovered, until meat and potatoes are almost done (about 20 minutes]. Add pasta and turnip leaves. Allow pasta to cook al dente. Correct salt to taste and it's done!
To serve: Remove chicken and shred desired/needed amount. Place the rest of the chicken back in the pot (since I'm very lazy I usually just grab the piece of chicken I want with a pair of tongs or a fork and shred it in the bowl using my fork and spoon]; Ladle soup into a (big] bowl. Garnish with a splash of red wine vinegar or a good squeeze of lemon. Add pepper and/or tabasco, if desired.
Note: I'm still a student so I never use stock (bescause I've never made any and I've never seen those practical little xartons of ready made made stuff], which is why I cook the chicken with the bones and neck and all, but if you have homemade chicken stock use it and just add the parts of the bird you like (breast, thigh] cut into bite size pieces; I'm sure it will be just as good, if not better! :].
Mock Champagne


Ingredients:
ginger ale, strawberry

Directions:
Chill juice and ginger ale.
Mix together in punch bowl.
Float frozen strawberries in punch for color.
You can also freeze a ring of the punch with the strawberries to float in the punch bowl.
Shrimp With Bourbon Cocktail Sauce


Ingredients:
mayonnaise, Bourbon, large shrimp

Directions:
In small bowl, mix all ingredients except shrimp., Serve sauce as dip for shrimp.
Grammy's Chocolate Sauce


Ingredients:
sugar, milk

Directions:
Put the three ingredients in a saucepan. Bring it to a semi-boil., Cook over medium heat till it thickens--about 10-15 minutes or so.
C-Watch Fried Mein With Oyster Sauce Beef


Ingredients:
soy sauce, sugar snap peas, water, yellow onion, oyster sauce, cornstarch, chicken broth, green onions

Directions:
Coat the flank steak with 3 tablespoons of the soy sauce in a shallow dish and marinate for 30 minutes, turning once. Cut the meat across the grain into very thin slices.
Prepare an ice bath by filling a large bowl with water and ice. Bring a large pot of lightly salted water to a boil. Add the snap peas and cook until crisp-tender, about 1 minute. Remove the peas from the water with a slotted spoon, reserving the boiling water, and transfer to the ice bath to cool. Drain and set aside.
Cook the noodles in the boiling water for 1 minute less than directed on the package, or until they are al dente; they will be cooked more when fried.  Drain well and transfer to a bowl. Toss the noodles in the sesame oil and the remaining 3 tablespoons soy sauce. Set aside until ready to fry.
Heat 3 tablespoons of the peanut oil in a large nonstick skillet over medium heat. Add the noodles and flatten them into a pancake using the back of a spatula. Cook without stirring for 5 minutes, until lightly browned. Flip over and cook the other side in the same way. Transfer to a plate and keep warm.
Heat 1 tablespoon of the peanut oil in the skillet over high heat; add the snap peas and stir-fry for 2 minutes. Add the water; cover and steam for 1 minute. Transfer to a plate with a slotted spoon.
Wipe out the skillet with a paper towel. Heat the remaining tablespoon of peanut oil in the skillet over medium heat. Add the yellow onion and stir-fry for 4 minutes, until soft and golden. Add the meat to the skillet and stir-fry for 5 minutes. Add the oyster sauce and the cornstarch mixture. Stir to combine and cook for 1 to 2 minutes longer, until the sauce is thickened to the consistency of gravy.
Divide the noodles into 6 portions and top each with some of the sugar snap peas and beef; garnish with the green onions.
Eggplant Appetizer
Category: side-dish
By Natalia

This traditional Russian eggplant appetizer is delicious! It's great with crackers or bread. Put leftovers in jars so you can enjoy it the whole winter!

Ingredients:
5  eggplants, peeled and cubed
5  green bell peppers, seeded and chopped
5  tomatoes, chopped
5  onions, chopped
1 ½ tablespoons white sugar
1 tablespoon salt
½ cup vegetable oil
½ cup red wine vinegar
½ cup water

Directions:
Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes. Serve warm.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 48 servings

Calories: 43.1
Fat: 2.4 g
Saturated fat: 0.4 g
Carbohydrates: 5.4 g
Sugars: 2.6 g
Dietary fiber: 2.2 g
Protein: 0.8 g
Sodium: 147.8 mg
Avocado Toast with Egg
Category: main-dish
By barbara

I love avocado toast, and if you add an egg to it you have a full meal. Sometimes I use balsamic vinegar to flavor the avocado instead of the lemon juice. You can make the egg any way you like, but I like it best fried or poached.

Ingredients:
1 teaspoon butter
2  eggs
2 slices multigrain bread
1  ripe avocado, pitted, peeled
1 teaspoon lemon juice, or to taste
1 pinch cayenne pepper
sea salt to taste
ground black pepper to taste

Directions:
Melt butter in a skillet over medium-low heat. Crack eggs into the skillet side by side and cook until eggs are white on the bottom layer and firm enough to flip, 2 to 3 minutes. Flip eggs, trying not to crack the yolk, and cook until egg reaches desired doneness, 2 to 5 minutes more. Meanwhile, toast bread slices to desired doneness, 3 to 5 minutes. Mash avocado in a bowl; stir in lemon juice, cayenne pepper, and sea salt. Spread avocado mixture onto toast. Top with fried egg and season with sea salt and pepper.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 servings

Calories: 321.4
Fat: 22.9 g
Saturated fat: 5.2 g
Carbohydrates: 20.8 g
Sugars: 2.8 g
Dietary fiber: 8.8 g
Protein: 11.9 g
Cholesterol: 191.4 mg
Sodium: 360.9 mg