xiaoxl/recipe_data huggingface dataset:
Easy Halibut Fillets
Category: main-dish
By barbara

I made these quick and easy halibut fillets for my husband's birthday as halibut is his favorite fish. It's really important that the halibut is seared over really high heat. Serve with rice and green beans.

Ingredients:
4 tablespoons melted butter
4 tablespoons liquid honey
1 large lemon, juiced
4 teaspoons liquid aminos
1 teaspoon ground black pepper
4 cloves garlic, minced
1 (2 pound) halibut fillet, cut into 4 pieces

Directions:
Combine melted butter, honey, lemon juice, liquid aminos, pepper, and garlic in a small bowl; mix to combine. Brush both sides of the halibut fillets with the butter sauce. Heat a cast iron skillet over very high heat. Add halibut filets and sear on each side for 90 seconds. Reduce heat to medium-high and cook on each side until fish can be easily flaked with a fork, 2 to 3 minutes per side.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 8 servings

Calories: 212.6
Fat: 8.4 g
Saturated fat: 4 g
Carbohydrates: 10.9 g
Sugars: 8.6 g
Dietary fiber: 0.8 g
Protein: 24.2 g
Cholesterol: 51.6 mg
Sodium: 172 mg
Belarus Kutya


Ingredients:
rice, raisins, honey, water

Directions:
Rinse rice in cold water.
Bring 3 cups water to a boil; add rice; cover.
Boil the rice in a saucepan for 3 minutes over high heat.
Reduce heat to medium and continue cooking, another 6 minutes.
Add raisins and continue cooking over low heat for 3 minutes.
Remove from heat and let stand for15 minutes. DO NOT OPEN LID.
Stir rice and sweeten with honey to taste.
Serve warm with a little milk or cream.
Korean Chicken


Ingredients:
chicken thighs, all-purpose flour, sugar, soy sauce, green onions, garlic cloves, black pepper, sesame seeds

Directions:
Heat oil in a large wok until hot, start to roll your chicken thighs in flour and fry until golden brown. Continue frying chicken until all done and put in a bowl layered with paper towel to drain off access oil.
While chicken is frying start to prepare the Korean sauce in a medium bowl by adding sugar, soy sauce, sesame oil, green onions, garlic, black pepper and sesame seeds. Mix until well combined and start to dip entire chicken thighs into sauce and take it out and lay into a pan, continue till all done sprinkle with some chopped green onion and serve.
Ukrainian Spring Cake Vesniany Torte


Ingredients:
all-purpose flour, baking powder, eggs, sugar, unsalted butter, cornstarch, half-and-half, sugar, vanilla, fresh strawberries, confectioners' sugar, vanilla

Directions:
Preheat the oven to 350°F.
Butter and flour two 9-inch round cake pans.
MAKE THE CAKE: Sift the flour with the baking powder and set aside.
In a large bowl, beat the egg whites with an electric mixer until frothy; gradually add the sugar and beat until stiff and meringuelike.
In a small bowl, beat the yolks until frothy; fold the yolks and flour into the egg whites just until incorporated.
Divide the batter evenly between the pans.
Bake for 30 minutes or until the centers spring bake when touched.
Cool in the pans on a wire rack (centres of the cakes may sink slightly].
TO PREPARE THE CUSTARD FILLING, in a small nonreactive saucepan, mix the egg yolks, butter, cornstarch, half and half, and sugar.
Cook, stirring, over medium heat until the mixture is smooth and thick.
Remove from the heat, cover, and COOL.
Stir in the vanilla.
TO ASSEMBLE THE CAKE, cut the layers horizontally, making 4 layers in all.
Place the bottom layer on a cake plate and spread with half the custard.
Top with the next layer.
Spread with the jam.
Reserve a few of the nicest strawberries for garnish on top of the cake, then slice the remainder and arrange on top of the jam layer.
Top with a third layer of cake.
Spread with the remaining custard.
Top with the remaining layer of cake.
No more than 1 hour before serving, make the topping.
Whip the cream and flavour with the confectioners' sugar and vanilla.
Pile whipped cream on top of the cake and garnish with the reserved berries.
Makes about 16 servings.
Martha Stewart's Hot Fudge Sauce


Ingredients:
sugar, light corn syrup, evaporated milk, salt, unsalted butter, vanilla

Directions:
Combine all ingredients in saucepan except for vanilla.
Cook over med. heat.
Stir until mixture boils.
Set timer and boil for 3 minutes, stir occasionally
(Don't boil for more than 3 minutes or it will become like fudge].
Turn off heat and stir in vanilla.
Store in refrigerator up to a week.
Can reheat in microwave for a few seconds at a time or place in pan of hot water until sauce warms and thins.
Sweet Zucchini Bread


Ingredients:
eggs, sugar, zucchini, vanilla, baking soda, baking powder, salt, cinnamon, flour, chocolate chips

Directions:
Combine eggs, oil, sugar and zucchini., Mix in dry ingredients., Stir in chocolate chips, nuts and coconut., Bake at 350 degrees for about 1 hour.
Greek Mushroom Orzo


Ingredients:
water, orzo pasta, olive oil, Italian-style tomatoes, chicken broth, fresh white mushroom, feta cheese

Directions:
Heat oil in a large saucepan over medium heat.
Add mushroom. Cook, stirring occasionally, until tender and mushrooms just release their liquid (about 6 minutes].
Stir in orzo, tomatoes, chicken broth and water. Simmer covered, stirring occasionally, until orzo is tender and most of the liquid is absorbed (about 9 minutes].
Stir in Feta cheese and serve immediately.
Open Face Ny Strip Philly Cheese Steaks


Ingredients:
baguette, extra virgin olive oil, extra virgin olive oil, onion, red bell pepper, unsalted butter, all-purpose flour, Dijon mustard, kosher salt, sweet paprika, cayenne pepper, fresh ground white pepper, nutmeg, cheddar cheese, parmigiano-reggiano cheese

Directions:
Preheat oven to 400 degrees F.
Slice the baguette into 1/4-inch thick rounds, drizzle with oil, season with salt and pepper. Spread on a baking sheet, and bake until crisp and lightly golden, about 6 minutes. Transfer to a rack and cool in a single layer.
Heat 2 tablespoons oil in a large skillet over medium heat. Add onions and peppers and cook, stirring often, until onions are golden brown and peppers are tender.
Season steak with salt and pepper. In another large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add steak and cook about 6 minutes per side, or until a meat thermometer registers 120 degrees F. Set aside to cool. Slice the steak "paper thin" (a slicer is great for this]. Keep warm until ready to assemble.
To assemble:
Lay a slice of meat on each slice of baguette toast and top with 1 teaspoon of caramelized onions and peppers and a drizzle of the cheese sauce. Serve. Enjoy!
Cheese Sauce:.
Melt the butter in a medium saucepan over medium heat. Stir in the flour with a wooden spoon and cook stirring constantly in a figure 8, until pale yellow, about 1 minute. Slowly whisk in the milk and bring to a boil. Add the mustard, horseradish, salt, paprika, cayenne, white pepper, and nutmeg. Reduce the heat to maintain a simmer and cook, stirring constantly, until thickened, about 6 to 8 minutes. Remove from the heat and whisk in the cheeses. Set aside and keep warm.
Yield: about 2 cups.
Jazzed up Pork and Beans


Ingredients:
bacon, sweet onion, brown sugar, barbecue sauce

Directions:
Heat until warmed throughout.
Yummy!
You can eat this the next day right from the fridge (cold] or warm up and serve with fresh bread & corn on the cob.
Rice With Dates (Arabian Peninsula)


Ingredients:
rice, water, salt, butter, dates, raisins, cinnamon, ground cloves

Directions:
Place the rice in a heatproof bowl and cover with boiling water. Let stand 30 minutes to 1 hour then drain in a fine mesh strainer.
Place the drained rice in a pot with *2 cups* of water and bring to the boil then cover and simmer on low for 10 minutes.
In the meantime, melt 3 tablespoons butter in a small pan and cook the almonds until starting to brown, stirring often.
Stir in the dates, raisins, ground cinnamon or cinnamon stick and cloves.
Turn heat down to low and cook covered for 15 minutes or until the mixture is soft and gooey, stirring often. (Do not overcook or let dry out.].
After the rice has cooked 10 minutes, remove the pot from the burner without taking off the lid and let stand for 15 minutes.
Drain the rice in a strainer under warm water and then place half of the rice back in the pot, flattening and spreading it around evenly.
Dot the first layer of rice with 1 tablespoon of butter.
Now arrange the cooked almond-date mixture over the rice, spreading it around and flattening with a spatula. Spoon the rest of the rice on top, again spreading it around and flattening the top then dot with 1 tablespoons of butter.
Invert a  heatproof plate on top of the rice or as I did-fold up a tea towel and place it on top of the pot. Cover the pot with the lid and cook on very low heat for 15 minutes.
After 15 minutes of cooking, remove the pot (but keep the lid on the pot!] to another burner and set aside for another 15 minutes.
Invert the pot of rice onto a serving platter.
Serve hot.
Diabetic Virgin White Sangria


Ingredients:
"lime, juice of"

Directions:
Combine all the ingredients except the soda in a large pitcher and chill for at least 1 hour.
When serving, add the soda.  Serve with a pretty fruit garnish.
Asparagus Crab Omelets


Ingredients:
asparagus spears, eggs, plum tomato, butter, margarine, provolone cheese

Directions:
Place asparagus in a steamer basket.
Place in a saucepan over 1-inch water; bring to a boil.
Cover and steam for 4-6 minutes or until crisp-tender; set aside.
In a bowl, whisk together eggs, salt and pepper.
Stir in tomatoes.
Melt 1 Tblsp.
butter in a skillet over medium heat; add half of the egg mixture.
As eggs set, lift edges, letting uncooked portion flow underneath.
When the eggs are set, spoon half of the crab, asparagus and provolone cheese over one side; fold omelet over filling.
Cover and let stand 1-2 minutes or until cheese is melted.
Repeat for second omelet.
Fig and Artichoke Salad


Ingredients:
olive oil, coarse salt, red onion, garlic cloves, artichoke hearts, olive oil, chili powder, fresh figs, watercress, pecans, green onions, olive oil, lime juice, red wine vinegar, rice vinegar

Directions:
Heat 1 tsp oil in skillet over medium heat.
Add onion and garlic, and saute for 2 minutes.
Add pinch of salt and saute another minute.
Stir in artichoke hearts and red pepper, and saute another 2 minutes or until heated through.
Transfer to bowl.
Heat remaining 1 Tbs. oil and chili powder in same skillet over medium heat, stirring to combine.
Lay figs cut side down in oil, and cook 2 minutes.  Transfer to plate.
To make Dressing:.
Whisk together oil, lime juice, and vinegars.
Place watercress on salad plates.  Top with artichoke mixture and drizzle with 2 Tbs. dressing.
Add figs, sprinkle with pecans and green onions.
Spanish Chicken With Chorizo and Chickpeas


Ingredients:
diced tomatoes, sherry wine vinegar, saffron thread, boneless skinless chicken breast halves, all-purpose flour, extra virgin olive oil, chorizo sausage, garlic cloves, chickpeas, dried thyme

Directions:
Purée the tomatoes and their juices, the vinegar, saffron, and 1/2 cup water in a blender or food processor. Season the chicken with 1 teaspoons salt and 1/2 teaspoons black pepper, dredge the chicken in the flour, and shake off any excess.
Heat 1-1/2 Tbs. of the oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the chicken and cook without touching until browned, 2 to 3 minutes. Flip and cook until the other sides brown, 2 minutes more. Transfer to a plate.
Add the remaining 1 Tbs. oil to the pan and then add the chorizo and garlic. Cook, stirring often, until they start to brown, 1 to 2 minutes. Add the tomato purée, chickpeas, and thyme and bring to a boil. Add the chicken, nestling it into the sauce. Reduce the heat to a simmer, cover, and cook until the chicken is cooked through, about 10 minutes. Season to taste with salt and pepper. Remove the garlic cloves before serving, if you like.
Banana Walnut Bread (Splenda)


Ingredients:
all-purpose flour, Splenda granular, baking powder, baking soda, salt, canola oil, low-fat buttermilk, vanilla extract, walnuts

Directions:
Preheat oven to 350 degrees and spray 9" x 5" loaf pan with cooking spray., Combine dry ingredients and set aside., In another bowl, combine the rest of the ingredients except the walnuts., Pour the wet ingredients into the dry ingredients and mix well., Fold in the walnuts and stir until just mixed., Pour batter into pan and bake 45-55 minutes or until center is set.
Stuffed Salmon
Category: uncategorized
By pchow98

Yummy stuffed salmon. Best serve with some steamed asparagus and baby carrots. Pair with Chardonnay.

Ingredients:
2 teaspoons olive oil, divided, or as needed
¼ cup chopped onion, or more to taste
½ (8 ounce) package cream cheese
¼ cup crumbled blue cheese
1 cup chopped fresh spinach
1 tablespoon dry bread crumbs
1 clove garlic, minced, or to taste
salt and ground black pepper to taste
1 (8 ounce) salmon fillet
1 teaspoon lemon juice, or to taste

Directions:
Heat 1 teaspoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat and transfer to a bowl. Combine cream cheese and blue cheese in a microwave-safe bowl. Heat on high for 25 seconds. Add cheese mixture, spinach, bread crumbs, garlic, salt, and pepper to the onions; mix until well combined. Put stuffing in the freezer until chilled, 15 to 20 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with parchment paper. Cut salmon into 2 portions. Slice each portion in half, leaving a connecting point at one side. Heat remaining oil in a skillet over medium heat. Add salmon and fry until colored a bit, about 15 seconds per side. Transfer salmon to the prepared baking dish. Take stuffing out of the freezer and make into 2 balls. Put 1 ball into each salmon portion. Bake in the preheated oven until fish flakes easily with a fork, 15 to 17 minutes. Garnish with lemon juice.

Prep time: 5 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 2 servings

Calories: 446.2
Fat: 33.2 g
Saturated fat: 17.1 g
Carbohydrates: 7.4 g
Sugars: 1.4 g
Dietary fiber: 0.9 g
Protein: 29.6 g
Cholesterol: 122.4 mg
Sodium: 489.3 mg
Chef Rocco Dispirito’s BBQ Ribs


Ingredients:
onion, garlic cloves, liquid smoke, ketchup, red wine vinegar

Directions:
Take 1 rack of baby back ribs and trim all visible fat.  Then, season with salt and pepper and place on a 2-foot long piece of aluminum foil on a baking sheet.
In a separate bowl, combine the paprika, liquid smoke, ketchup and red wine vinegar.
Pour sauce over ribs and turn to coat completely. Scatter onions and garlic over the top. Place the foil over the ribs so it’s tightly sealed. Place on the grill for 1 hour and 30 minutes. Or, to enjoy all year round, place in the oven at 425°F for 1/2 hour and then lower to 275°F for another hour, until meat is tender.
Chocolate Cupcakes With Spinach and Blueberries


Ingredients:
frozen chopped spinach, blueberries, butter, chocolate chips, egg, vanilla, sugar, white flour, whole wheat flour, wheat germ, baking powder, salt, powdered sugar

Directions:
Make sneaky chef purple puree (this recipe calls for 3/4 cup] by cooking the spinach and blueberries until soft.  I microwave them for 4 minutes, but you could also put them in a pan and gently cook (covered].  Take the cooked spinach and blueberries and puree them in the food processor or blender.  I find that the liquid that cooked off from the spinach is the right amount to make the puree work.  Process until smooth.  You don't want the texture to give away the presence of the veggies!  1 cup of each makes approximately 3/4 cup of "purple puree" and I find that whatever the yield has worked in this recipe.
Preheat oven to 350°F and prep your pan(s] with cooking spray or liners.
Melt the butter and chocolate chips together.  I use 30 seconds in the microwave, but you could do this over the stove.
Stir together the wet ingredients (melted butter and chocolate, pureed spinach and blueberries, egg, vanilla, and sugar].
Whisk together the dry ingredients (white flour, whole wheat flour, wheat germ, cocoa powder, baking powder, and salt].  If you follow sneaky chef, the original recipe called for 1 cup of her flour blend.
Mix the dry ingredients into the wet ingredients until combined.
Pour into cupcakes or mini-bundt pans.  I got 16 of the little silicon mold cupcakes or 6 of the wilson mini-bundt pan size.
Bake at 350°F for 23 to 25 minutes for the cupcakes.  I baked at 340°F for 25 minutes.  You'll know they are done when the top springs back to the touch, or when a toothpick comes out clean.
Cool completely before tasting.  If you taste these while warm, you can kind of smell the spinach even though you can't taste it.  The large amount of vanilla helps cover any spinach smell that might linger.
Grandma Hollar's No BBQ Sauce BBQ Chicken


Ingredients:
vinegar, water, pepper, salt, Worcestershire sauce, butter, margarine, chicken

Directions:
In a large pan mix all ingredients. If making more than 3 pieces of chicken you'll want to make enough sauce to cover the chicken. We've tripled and even quadrupled the recipe before.
Place cleaned chicken pieces in the pan.
Cook for 20 mins at medium temperature.
Leaving chicken in the sauce place in refrigerator until ready to grill. We have grilled immediately but it's always better if allowed to sit in the sauce. The longer the better. We often leave it over night before grilling.
It's usually a good idea to place foil on the grill rather than cooking directly. The chicken is so tender it sometimes tends to fall apart. Don't want to lose any down in the grill.
Grill until no pink left on the chicken.
Sufganiyot


Ingredients:
unsalted butter, all-purpose flour, salt, sugar, buttermilk, warm water, active dry yeast, canola oil, powdered sugar

Directions:
Sprinkle yeast over warm water to dissolve; let stand for 10 minutes.
In a large bowl, mix sugar, salt, eggs, butter, buttermilk, yeast mixture and 3 cups of flour together until an elastic dough forms; Mix remaining 2 cups of flour into dough, 1/2 cup at a time, until dough no longer sticks to the side of the bowl.
Remove dough from bowl and knead on a floured surface for 5 minutes.
Place dough in a large bowl, sprayed with non-stick spray, and cover with plastic wrap; allow dough to rise in a warm place until doubled in size, approximately 1 – 1 1/2 hours.
When dough is ready, turn out onto a floured surface and roll out to 1/2 inch thick.
Using a 1" round biscuit cutter or cookie cutter, cut dough into rounds and place on a cookie sheet; dip the cutter in flour before cutting dough out so it doesn’t stick, and repeat with all dough; arrange dough rounds on a cookie sheet and allow to rise for another hour.
In a medium-size pot, heat 4 cups of canola oil over medium-high heat; when oil is hot, slide 2-3 dough rounds into oil using a wide spatula.
When donuts are golden brown, flip over and cook on the other side.  Remove from oil when both sides are golden brown; drain and cool on a paper towel; repeat with remaining donuts.
When all donuts are cooked and cooled, fill using your favorite jams & jellies;  poke a hole in the side of each donut with the handle of a wooden spoon; fill a zipper-top bag with your filling and snip the corner off to create a pastry bag; fill each donut with 1-2 teaspoons of jam; dust with confectioner’s sugar and serve.
Moroccan Lamb Salad Wraps


Ingredients:
lean lamb, olive oil, rocket, fresh mint leaves, tomatoes, Spanish onion, lebanese cucumber, red capsicum, olive oil

Directions:
Sprinkle the lamb with Moroccan seasoning and fry on medium in olive oil for 6-10 minutes.(until just cooked].
Combine salad leaves, rocket, mint, tomato, onion, cucumber and capsicum and dress with olive oil and lemon juice.
Put generous amounts of lamb and salad into the lavish bread and wrap. Serve immediately.
Bread and Butter Jalapenos for Canning


Ingredients:
onions, white vinegar, sugar, mustard seeds, turmeric, celery seeds

Directions:
Cut off tops of jalapenos and seed if you wish to have a less spicy product. If not, cut into rings.
Cut onions into strips.
Soak veggies for about an hour and cold pack into jars.
Combine remaining ingredients on stovetop and bring to boil.
Pour into jars, leaving 1/4 inch headspace and cap.
Process for 10 minutes in boiling water bath.
M&m Marshmallow Treats


Ingredients:
butter, marshmallow creme, salt

Directions:
Generously butter a 13x9-inch baking pan and set aside.
Melt together 1/4 cup butter, marshmallow creme and salt in a large pan, stirring to mix.
When it comes to a boil, remove from heat, and stir in rice krispies cereal and M&M's.
Pour mixture into pan and spread to fill evenly.
Using a large piece of waxed paper, press mixture down until it is firm.
Allow to cool, then cut into squares and serve.
Super Quick Garlic & Olive "better Than" Focaccia


Ingredients:
flour, salt, baking powder, olive oil, water, milk, garlic cloves, dried rosemary, fresh rosemary, parmesan cheese

Directions:
Sift the flour, salt and baking powder into a medium sized bowl.
Stir in the olive oil and garlic then add the water or milk to make a dough.
Knead gently on floured board.
Roll into round shape and pat onto an ungreased 8" round flat pizza dish, baking tray or put into a pie pan.
Poke holes all over with your fingers.
Drizzle with a little olive oil and some grated parmesan cheese and bake for 12-15 minutes in a 400F/200C oven.
Serve with chopped black olives in the indentations and olive oil and balsamic vinegar to dip.
Copycat Polynesian Sauce
Category: uncategorized
By jrusseleac

Make your own Chick-fil-A® Polynesian sauce. Store in an airtight container.

Ingredients:
1 cup Catalina salad dressing
6 tablespoons honey
1 tablespoon apple cider vinegar

Directions:
Whisk Catalina dressing, honey, and vinegar together.

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

Calories: 142.6
Fat: 8.8 g
Saturated fat: 1.2 g
Carbohydrates: 16.8 g
Sugars: 16 g
Sodium: 256.6 mg
Italian Easter Cookies (Biscotti)
Category: world-cuisine
By LANAIAH

This is my Italian grandmother's recipe from long ago. She use to make these cookies for every Easter celebration. I have since picked up where she left off and now make these cookies as part of our Easter tradition. I love the anise flavoring but if you don't like anise you can substitute with almond extract and they are just as good! This is my favorite cookie to dip in my coffee! Enjoy!

Ingredients:
6 cups all-purpose flour
6 teaspoons baking powder
1 teaspoon salt
1 cup shortening (such as butter-flavored Crisco®)
1 cup white sugar
4 whole eggs
2 teaspoons anise extract
1 teaspoon vanilla extract
1 cup milk
1 cup confectioners' sugar
2 teaspoons anise extract
2 tablespoons milk, or as needed
¼ cup sprinkles, or as needed

Directions:
Combine flour, baking powder, and salt in a bowl. Cream together shortening and white sugar in a bowl until creamy. Add 1 egg at a time, mixing well after each. Add 2 teaspoons anise extract and vanilla extract. Slowly add milk and mix until all ingredients are blended. Slowly add flour mixture, and mix until thick but creamy. Place dough in the refrigerator for 30 minutes to overnight. Preheat the oven to 375 degrees F (190 degrees C). Coat a work surface and hands with flour. Take a quarter-sized piece of dough and roll into a long narrow sausage shape. Form into desired shapes, such as "s" shapes, twists, candy canes, letters, etc. Cookies will puff up when baked, so be sure each cookie is only about the width of a pinky finger. Place cookies on a baking sheet about 1 1/2 inches apart. Bake in the preheated oven until light golden in color and golden brown on the bottom, 12 to 15 minutes. Let cool completely, about 1 hour. Place confectioners' sugar in a bowl and add 2 teaspoons anise extract. Mix in milk 1 tablespoon at a time until icing is smooth and creamy and not too drippy. Coat cooled cookies with icing and top with sprinkles.

Prep time: 30 mins
Cook time: 15 mins
Total time: 2 hrs 15 mins
Yields: 6 dozen cookies

Calories: 90.7
Fat: 3.4 g
Saturated fat: 0.9 g
Carbohydrates: 13.3 g
Sugars: 5.2 g
Dietary fiber: 0.3 g
Protein: 1.6 g
Cholesterol: 10.6 mg
Sodium: 78.7 mg