xiaoxl/recipe_data huggingface dataset:
Thai Fried Rice with Pineapple and Chicken
Category: main-dish
By eatvancity

This is a Bangkok street food style recipe which I snagged on a recent trip there. Serve and enjoy. Try a hollowed pineapple shell as a serving bowl.

Ingredients:
3 slices bacon, diced
3  shallots, sliced
4 ounces chicken breast, cut into small cubes
4 teaspoons curry powder, divided
3  egg yolks, beaten
1 teaspoon vegetable oil, or as needed  (Optional)
3 cups cooked jasmine rice
1  red Thai bird chile pepper, finely chopped
2 tablespoons whole cilantro leaves
1 tablespoon soy sauce
2 teaspoons fish sauce
½ teaspoon white sugar
4 ounces tiger prawns, peeled and deveined
¼ cup chopped fresh pineapple
3  green onions, finely chopped

Directions:
Place bacon in a wok or large skillet; cook and stir over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon and reserve bacon drippings in the wok. Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes. Stir chicken into shallots and cook without stirring until browned on one side, 45 seconds to 1 minute; stir. Continue cooking until chicken is browned, about 1 minute. Add 2 teaspoons curry powder; stir until chicken is coated. Make a well in the center of chicken and pour oil into center of the well; add egg yolks. Cook and stir egg yolks until set, 1 to 2 minutes. Add rice and stir, breaking up rice. Mix chile pepper, cilantro, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink, about 2 minutes. Fold pineapple, green onions, and bacon into rice mixture.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 266.9
Fat: 10.3 g
Saturated fat: 3.3 g
Carbohydrates: 29.7 g
Sugars: 2.2 g
Dietary fiber: 1.3 g
Protein: 13.3 g
Cholesterol: 151.3 mg
Sodium: 440.9 mg
Orange Chicken Panini


Ingredients:
mayonnaise, mozzarella cheese, orange, cilantro, salt

Directions:
Spread inside of bread slices with mayonnaise, Layer chicken, cheese, and orange segments on bread.
Sprinkle with cilantro and salt.
Make in sandwich maker or panini maker, follow machines directions.
Meg's Watergate Cupcakes


Ingredients:
shortening, white sugar, milk, vanilla extract, cake flour, baking powder, salt, instant pistachio pudding mix, sugar, maraschino cherry juice, butter, vanilla extract, maraschino cherries

Directions:
Preheat ovento 350 degrees F. Line cupcake tin. Sift together the flour, baking powder,salt and instant pudding mix. Set aside.
In a largebowl, cream together the shortening and sugar until light and fluffy. Beat inthe egg yolks one at a time, and then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared tins.
Bake in thepreheated oven for 20 to 25 minutes, or until tops spring back when lightlytapped. Cool 15 minutes before turning out onto cooling racks.
For Maraschio cherry Italian Buttercream.
Combine the maraschino cherry juice and sugar in a saucepan over medium heat. Bring the mixture to aboil, stirring occasionally. Once it boils, stop stirring and insert a candy thermometer.
Meanwhile,whip the egg whites in the bowl of a stand mixture to soft peaks. When the cherrysugar is at 238 degrees, add it to the egg whites in a slow steady stream withthe mixer on medium speed.
Increase thespeed to high and beat until cooled to room temperature.
Add thebutter a few tablespoons at a time, while continuing to mix on medium highspeed. Add the vanilla. Increase the speed to high and beat until smooth.  Stir in minced maraschino cherries.
Pizza Nostimos!


Ingredients:
butter, garlic cloves, roma tomato, pineapple tidbits, Canadian bacon, parmesan cheese

Directions:
Mix the melted butter and garlic together.
Pour mixture on top of the pizza evenly.
Put the slices of tomatoes, pepperoncinis and pineapple tidbits evenly on the pizza.
Top with thin slices of Canadian bacon.
Pour the little amount of pepperoncini pepper juice on the pizza.
Top with Parmesan cheese.
Place in a 350 degree oven for 10 minutes until toppings are warm.
Shannon's Bread & Butter Pickles


Ingredients:
salt, vinegar, sugar, turmeric, celery seeds

Directions:
Cut cucumbers and onions and place in large bowl.  [Cucumber: cut in 1/4 inch rounds, then cut each round into quarters (4 piecs]. Onions should be cut to about the same size.].
Add enough water to just cover.  Add salt.  Soak for 1 hour; then drain.
Bring to boil vinegar, sugar, turmeric, and celery seeds to boil.
Add cucumbers and onions to liquid.  Cook until cucumbers change color. (Sorry, the recipe doesn't say how long this takes. I'm guessing 15 minutes; I may be way off.].
Place in mason jars while still hot to seal.
Potato Cups in Muffin Tins(  Irish )


Ingredients:
potatoes, onions, parmesan cheese, nutmeg, kosher salt, peppercorn, butter, parsley, English cucumber, of fresh mint, sugar, cayenne

Directions:
Prepare the Potato Cups.
Preheat oven to 350° degrees F.
Mix together the potatoes, onion, Parmesan, nutmeg, salt and pepper. Generously butter 6 muffin tins, 2-1/2" size. Press the potato mixture evenly into the muffin cups. Bake 45 minutes or until the edges are well browned.
Remove from the oven to a rack to cool slightly. Loosen and invert the potato cups onto a plate.
Prepare Marinated Cucumber Slices.
While the potatoes are baking, notch the edges of the cucumber with the tines of a fork. Using a mandoline slice approximately 7 to 8 slices per person.
Mix the mint, vinegar, sugar and cayenne together and marinate the cucumber slices for approximately 30 minutes.
To Plate Up: Overlap the marinated cucumber slices in a circle off to the side on each plate.  Place the inverted potato cup on top, add a sprig of Parsley and serve.
Cream Cheese, Black Olive, Walnut & Sprout Sandwiches


Ingredients:
cream cheese, black olives, walnuts, alfalfa sprout

Directions:
Mix cream cheese, black olives and walnuts together., Toast bread., Spread cream cheese mixture on one slice toast., Top with sprouts and second slice of toast.
Grandmother's Chili Sauce


Ingredients:
diced tomatoes, sugar, apple cider vinegar, onion, ground cinnamon, ground ginger, salt, cayenne pepper

Directions:
Mix all dry ingredients in a large saucepan.
Add the vinegar; tomatoes, and onions; mix well.
Bring to a boil over medium heat.
Continue to cook, uncovered until it is reduced by half.
Cool.
Cover tightly and store in the refrigerator.
Meatloaf Ionia


Ingredients:
lean ground beef, celery, onion, bell pepper, egg, tomato paste, ketchup, evaporated milk, salt, black pepper, ketchup, dark brown sugar

Directions:
Preheat oven to 350°F.
Lightly spray a 9x5" meatloaf pan with nonstick spray or (prepare a roasting pan set over a drip pan].
Gently mix together all ingredients (except sauce ingredients] with your hands and form into a loaf- place in pan.
Mix together sauce ingredients and pour over loaf.
Bake for 1 hour or until cooked through; let rest 10 minutes before attempting to slice.
Bran Flax Seed Cranberry Muffins


Ingredients:
buttermilk, molasses, egg, vanilla, all-purpose flour, whole wheat flour, dark brown sugar, flax seed, baking powder, baking soda, nutmeg, salt, dried cranberries

Directions:
grease muffin cups or line with paper liners, and set aside.
in a bowl, stir together buttermilk, all-bran and natural bran, let stand for 10 minutes.  in separate bowl, combine molasses, oil, egg and vanilla and stir into bran mixture.
in large bowl, whisk all-purpose flour and whole wheat flours, brown sugar, flaxseeds, baking powder, baking soda, nutmeg, and salt.  pour bran mixture over top.  sprinkle with dried cranberries, and stir just until moistened.  scoop by 1/2 cupfuls into prepared cups.
bake in centre of 375*F oven until tops are firm to the touch, about 25 minutes.
let cool in pan on rack for 2 minutes. remove from pan and let cool.
Make Ahead:
wrap separately in plastic wrap and freeze in airtight container for up to 2 weeks.
Pecan-Crusted Green Bean Casserole


Ingredients:
green beans, kosher salt, unsalted butter, garlic cloves, cayenne pepper, white mushrooms, shiitake mushroom, all-purpose flour, heavy cream, sour cream, mustard, pecan halves, pecan halves, panko breadcrumbs, parmesan cheese, unsalted butter, kosher salt

Directions:
Prepare the green beans: Bring 6 quarts of water to a boil in a large pot. Add 2 tablespoons salt to the water and stir in the green beans. Cook for 2-3 minutes. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. When the beans are cooked, remove them from the hot water with a strainer and plunge them to the colander in the ice bath. "Swirl" the beans around and submerge them in the ice water so they cool quickly. Drain.
Make the mushroom base for the casserole: Melt the butter in a 12-inch skillet over medium heat.  Add the garlic, cayenne, white button and shiitake mushrooms. Season with salt to taste and cook until the mushrooms give off most of their liquid, 8-10 minutes. Stir the flour into the mushrooms. Add the chicken stock. Stir in the cream and sour cream and simmer gently. Continue cooking over low heat until the mixture thickens, 5-8 minutes. Add in the mustard. Taste for seasoning.
Make the pecan crust:  In a medium bowl, stir together 1/2 cup of the pecans, the breadcrumbs, Parmesan cheese, butter and salt. Set aside.
Assemble the casserole:  Stir the green beans and the remaining 1/4 cup of pecans into the mushrooms. Simmer on the stove, over low heat, for 8-10 minutes, until the green beans become tender when pierced with the tip of a knife. Top with an even layer of the pecan crust. Transfer the skillet to the oven for 10-12 minutes to brown the crust.
Easy Bake Oven peanut butter cookies


Ingredients:
flour, peanut butter, butter, sugar

Directions:
In a bowl, mix together all ingredients to make a dough.
With your fingers roll into 1/2 inch balls.
Place 4 balls into the Easy Bake Oven pan and press down slightly with the tines of a fork.
Bake for 6 minutes.
Cool.
Bake remaining balls 4 at a time.
Tofu Loaf


Ingredients:
tofu, ketchup, soy sauce, Dijon mustard, parsley, black pepper, onion, garlic powder, rolled oats

Directions:
Preheat oven to 350 degrees.
Mix all ingredients together.
Put 1/4 cup oil in a loaf pan, then press the mixture into the pan.
Bake for about 1 hour.
Let cool 10-15 minutes before trying to remove from pan.
Garnish with ketchup and parsley.  Also good sliced and fried for sandwiches the next day.
Easy Goulash


Ingredients:
ground beef, onion, red pepper flakes, dried oregano, dried basil, paprika, salt, fresh ground pepper, light brown sugar, vinegar, ketchup, mustard

Directions:
Place ground beef and onion into large pan and season with spices, herbs, salt, and pepper.  Cook until beef is done but not browned.  (If the beef is very lean, you may need a bit of oil to get things started].
Add brown sugar, vinegar, ketchup, and mustard to the cooked beef mixture.  Stir until all is very well blended.  Reduce heat to simmer.
While beef mixture is simmering, prepare the noodles or macaroni according to package instructions.
When noodles are done, drain them and add them to the pan with the beef mixture.  Mix everything very well and serve immediately.
Pasta Al Salmone


Ingredients:
pasta, leek, margarine, red salmon, bechamel sauce, parmesan cheese, chili powder, parsley

Directions:
Cook pasta al dente.
Clean leek and slice thinly.
Sauté in margarine until wilted (3 mins].
Drain salmon; remove skin and bones; divide in chunks.
Add sauce and cheese to leek and heat 3 mins on low heat.
Mix salmon through sauce and heat 2 mins at low heat.
Add salt and chilli powder to taste.
Chop parsley.
Drain pasta and serve with sauce and parsley.
Capone's Chicken, Broccoli and Ziti


Ingredients:
broccoli florets, unsalted butter, chicken tenderloins, chicken breast, minced  fresh garlic cloves, ziti pasta

Directions:
If using fresh broccoli, blanch it first in boiling, salted water for 1 minute. Drain and let cool before using. Thaw frozen broccoli before using.
In a saute pan over medium high heat, melt the butter. Add the chicken and saute, turning, until it browns on all sides. Add the garlic, broccoli and chicken stock. Let simmer 8-10 minutes. Add the pasta and toss.
Buttermilk Syrup
Category: side-dish
By ALISSASMOM

This is a great homemade syrup that we found at a little B&B in South Dakota.  This syrup is wonderful on hot, fresh blueberry pancakes.

Ingredients:
1 ½ cups white sugar
¾ cup buttermilk
½ cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract

Directions:
In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.

Cook time: 15 mins
Total time: 15 mins
Yields: 2 cups

Calories: 136.8
Fat: 5.9 g
Saturated fat: 3.7 g
Carbohydrates: 21.3 g
Sugars: 20 g
Protein: 0.4 g
Cholesterol: 15.7 mg
Sodium: 133.2 mg
Maple Glazed Ribs
Category: meat-and-poultry
By Karen Toellner

Basted with a savory sweet sauce, these ribs are definitely finger-licking good!

Ingredients:
3 pounds baby back pork ribs
¾ cup maple syrup
2 tablespoons packed brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
½ teaspoon salt
½ teaspoon mustard powder

Directions:
Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish. In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours. Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes. Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.

Prep time: 15 mins
Cook time: 1 hr 25 mins
Total time: 3 hrs 40 mins
Yields: 6 servings

Calories: 485.2
Fat: 29.5 g
Saturated fat: 10.9 g
Carbohydrates: 30.5 g
Sugars: 14.3 g
Dietary fiber: 0.1 g
Protein: 24.2 g
Cholesterol: 117.1 mg
Sodium: 411.1 mg
Authentic Tlalpeño Soup


Ingredients:
chicken breasts, chicken thighs, chicken broth, epazote, dried oregano, chipotle chile in adobo, adobo sauce, olive oil, onion, carrots, garlic cloves, chickpeas, lime, juice of

Directions:
Simmer chicken, broth, epazote and chipotle chile in a pan over medium heat until just cooked - 12-15 minutes.
Remove chicken and set aside.
Heat olive oil in a large saucepan over a medium heat. Add onion and carrots and sauté for approx 5 minutes, until tender. Add garlic and sauté for a further minute.
In same saucepan, add broth mixture and chickpeas, then cook for 20 minutes on medium heat with lid on.
De-bone chicken shred the meat and add to the soup. Add juice of 1 lime and adobo, and add salt and black pepper, to taste.
High-Altitude Angel Food Cake
Category: desserts
By AMYK

This is my grandmother's recipe that I have adapted for high-altitude baking. It is easy, light and delicious -- the BEST angel food cake ever!!

Ingredients:
1 ⅓ cups sifted cake flour
1 ⅛ cups white sugar
1 ½ cups egg whites
1 ¼ teaspoons cream of tartar
¾ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon lemon extract

Directions:
Preheat the oven to 330 degrees F (165 degrees C). In a large glass or metal bowl, whip egg whites with cream of tartar and salt until soft peaks form. Gradually sprinkle in the sugar while continuing to whip to medium peaks. Since this is a high-altitude recipe, whip them only until they form a peak that falls over. Stir in the vanilla and lemon extracts. Use a rubber spatula to fold in flour a fourth at a time. Spoon into a clean and dry 9 inch tube pan. Bake for 25 minutes in the preheated oven, then increase the temperature to 375 degrees F (190 degrees C). Continue baking for another 3 minutes, or until the cake begins to shrink down a bit. Invert pan over a wire rack to cool. When cool, run a thin spatula or knife around the outer edge, and tap out firmly.

Prep time: 10 mins
Cook time: 28 mins
Total time: 38 mins
Yields: 8 servings

Calories: 220.6
Fat: 0.2 g
Carbohydrates: 47.4 g
Sugars: 28.6 g
Dietary fiber: 0.4 g
Protein: 6.9 g
Sodium: 294.4 mg
Cajun Spicy Barbecue Rub


Ingredients:
salt, brown sugar, ground cumin, chili powder, fresh ground black pepper, ground cayenne pepper, ground paprika

Directions:
Combine all ingredients and store in an airtight container in the fridge for up to 1 month.
Rub desired amount onto meat of your choice and bbq.
Rigatoni With Chicken Ragout


Ingredients:
rigatoni pasta, chicken breasts, mixed herbs, heavy cream, onion, parmesan cheese, white wine, butter, salt, pepper

Directions:
In a saucepan with the butter, fry the onion.
Add the chicken breasts , salt, pepper and brown.
Pour the white wine, let evaporate and pour the cream, then continue cooking for 5 minutes.
Add  chopped herbs and mix.
Cook the rigatoroni in salted water acording to package directions.
When al dente drain and mix  with the sauce and parmesan cheese.
Banana Bread With Walnuts and Orange Zest


Ingredients:
unsalted butter, all-purpose flour, bananas, whole wheat flour, baking powder, baking soda, salt, nutmeg, orange zest, walnuts, eggs, light brown sugar

Directions:
Preheat oven to 350°F  Butter and flour a 9X5 loaf pan.
In a small bowl using a fork, mash the bananas.  You should have 11/3 cups.  In a separate bowl, stir together the all purpose flour, whole-wheat flour, baking powder baking soda, salt, nutmeg, orange zest and nuts, set aside.
In a large bowl, whisk the eggs until blended.  Stir the brown sugar, butter, and milk.  Add the dry ingredients in 3 batches alternatively with the mashed bananas in 2 batches, beginning and ending with the dry ingredients, just until moistened.  Be careful not to overmix!
Pour the batter into the prepared pan smoothing the top with a rubber spatula. Bake for 55-60 minutes or until toothpick inserted into center comes out clean.  If the top begins to brown too much, cover with a sheet of aluminum foil the last 15 minutes of baking.
Transfer to a wire rack and let cool in the pan for 5 minutes.  Turn out into wire rack and let cool completely, before slicing.
Butterscotch Pumpkin Trifle


Ingredients:
pumpkin, ground cinnamon, ground nutmeg, ground ginger, ground allspice, milk, instant butterscotch pudding mix

Directions:
Set aside 1/4 cup of cake crumbs for top.
Divide remaining crumbs into four portions; sprinkle one portion into the bottom of a trifle bowl or 3 quart serving bowl.
In a large mixing bowl, combine pumpkin, spices, milk and pudding mixes; mix until smooth.
Spoon half into the serving bowl.
Sprinkle with a second portion of crumbs.
Whip cream until stiff, spoon half into bowl.
Sprinkle with a third portion of crumbs.
Top with the remaining pumpkin mixture, then last portion of crumbs and remaining whipped cream.
Sprinkle the reserved crumbs around top, around edge of bowl.
Cover and chill at least 2 hours before serving.
Pineapple Smoothie


Ingredients:
pineapple chunk, plain yogurt, sweetened condensed milk

Directions:
Mix in order listed in blender., Add ice cubes and puree until frothy.
Glazed Bacon Meatloaf


Ingredients:
egg, bacon, celery, parsley, onion, no-salt-added ketchup, garlic, low-sodium worcestershire sauce, Dijon mustard, dried basil, dried thyme, nutmeg, lean ground beef, no-added-salt tomato paste, olive oil, sugar

Directions:
In a large bowl, beat together the eggs and milk.
Add the torn bread and let it absorb the liquid for about 15 minutes.
Meanwhile, cook the bacon until most but not all of the fat is rendered.
Drain the bacon and set it aside to cool.
Stir the bread mixture with a fork to blend.
Add the remaining meatloaf ingredients, including the drained bacon, BUT NOT the beef, and mix thoroughly.
Fold in the beef and mix to incorporate throughout, being careful to avoid mashing or over handling the meat.
Cover the bowl and refrigerate overnight.
When you are ready to cook the meatloaf, preheat the oven to 375°F.
Remove the bowl from the refrigerator and shape the meat into a loaf approximately 5 inches long and 3 inches high.
Place in the middle of a low-sided baking pan and bake for 35 minutes.
In a small bowl, whisk the glaze ingredients together.
Brush the meatloaf with the glaze and bake for another 20 minutes.
Remove the meat loaf from the oven and let it sit for a few minutes before slicing and serving.
Buckin' Hot Sauce


Ingredients:
onions, carrots, bell peppers, tomatoes, scotch bonnet pepper, cilantro, garlic, lemon zest, cayenne, cumin, vinegar, tomato juice

Directions:
Cook all vegetables in a medium pot over high heat., Season as desired., Add cilantro, garlic, and lemon zest., Cook out remaining liquid from vegetables., Add vinegar, stock, and tomato juice., Reduce until 2/3 liquid remains., Let stand for one hour., Reseason if needed with salt, pepper, and spices., Purree blend until smooth, adding more tomato or stock for desired consistency., Serve with chips and salsa!
Chef John's Yucatan-Style Grilled Pork
Category: meat-and-poultry
By Chef John

This may not be an authentic Yucatan peninsula recipe, but it's just like a similarly named dish I had at a sports bar. It has vibrant citrus/chile flavors and a beautiful orange hue from ground annatto.

Ingredients:
2  oranges, juiced
2  lemons, juiced, or more to taste
2  limes, juiced, or more to taste
6 cloves garlic, minced
1 tablespoon kosher salt
1 teaspoon annatto powder, or more to taste, plus more to sprinkle on before grilling
1 teaspoon ground dried chipotle pepper
1 teaspoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon freshly ground black pepper
2  pork tenderloins, trimmed
1 tablespoon vegetable oil

Directions:
Place orange juice, lemon juice, and lime juice in a bowl. Add garlic, kosher salt, annatto powder, chipotle powder, ground cumin, cayenne, oregano, and black pepper. Whisk until well blended. Cut the tenderloins in half crosswise; cut each piece in half lengthwise. Place pieces in marinade and thoroughly coat with the mixture. Cover with plastic wrap with the wrap touching the surface of the meat and marinade. (Or transfer mixture to a resealable plastic bag.) Refrigerate 4 to 6 hours. Transfer pieces of pork from marinade to a paper-towel-lined bowl to absorb most of the moisture. Discard paper towels. Drizzle vegetable oil and a bit more annatto powder on the pork. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place pieces evenly spaced on a hot grill. Allow meat to sear onto the grate until pieces can be easily turned, 4 or 5  minutes. Turn and grill on the other side another 4 or 5 minutes. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (63 degrees C). Transfer onto a serving platter and allow meat to rest about 5 minutes before serving.

Prep time: 15 mins
Cook time: 8 mins
Total time: 4 hrs 23 mins
Yields: 6 servings

Calories: 241.5
Fat: 9.9 g
Saturated fat: 3 g
Carbohydrates: 12.1 g
Sugars: 5.3 g
Dietary fiber: 3.3 g
Protein: 28.1 g
Cholesterol: 84.3 mg
Sodium: 1021.5 mg