xiaoxl/recipe_data huggingface dataset:
Fried Buffalo Chicken Sandwiches
Category: uncategorized
By Rebekah Rose Hills

Deliciously tender and juicy fried chicken, piled high with veggies, a touch of heat from buffalo sauce, cooled down with ranch dressing. It all works together for a fabulous sandwich!

Ingredients:
3 (8 ounce) skinless, boneless chicken breast halves
⅔ cup buttermilk
1 tablespoon Buffalo sauce
1 ½ teaspoons garlic powder
1 cup all-purpose flour
1 teaspoon poultry seasoning
¼ teaspoon ground black pepper
¼ cup canola oil, or as needed
6 roll (blank)s hamburger buns
2 tablespoons Buffalo sauce, or to taste
½ cup sliced pickles
6 slices tomato
6 leaves lettuce, or more to taste
3 tablespoons ranch dressing, or more to taste

Directions:
Slice each chicken breast horizontally into 2 thin fillets. Place 6 fillets in a resealable zip-top bag with buttermilk, 1 tablespoon Buffalo sauce, and garlic powder. Seal the bag and shake to blend ingredients and evenly coat the chicken. Refrigerate for at least 2 hours or overnight. Preheat the oven to 350 degrees F (175 degrees C). Combine flour, poultry seasoning, and pepper in a shallow dish or pie plate. Blend with a fork or whisk. Remove chicken from the marinade and shake off excess. Dip chicken in the breading mixture until well and evenly coated on both sides. Discard the remaining marinade. Add enough oil to a large skillet so that it thickly coats the bottom and heat over medium-high heat until sizzling but not smoking. Place 2 chicken fillets in the skillet so they fit comfortably; do not overcrowd. Fry until crispy and golden brown, 2 to 3 minutes per side. Drain chicken on paper towels and repeat twice, adding more oil as necessary, to fry remaining chicken. Transfer chicken to a baking sheet. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from oven. Place a chicken fillet on the bottom half of a bun. Add Buffalo sauce to taste. Top with pickle slices, tomato, and lettuce. Spread ranch dressing on the inside of the top bun and place over the sandwich. Repeat to make remaining sandwiches.

Prep time: 25 mins
Cook time: 25 mins
Total time: 2 hrs 50 mins
Yields: 6 sandwiches

Calories: 470.6
Fat: 17.8 g
Saturated fat: 4.1 g
Carbohydrates: 49.8 g
Sugars: 2.8 g
Dietary fiber: 2.7 g
Protein: 26.5 g
Cholesterol: 67.7 mg
Sodium: 926.1 mg
Mezroota


Ingredients:
onions, salt, canned tuna, butter, lemon juice, lime juice, ground cumin, cayenne, oregano leaves, saffron, cooked white rice

Directions:
In a bowl, salt the sliced onions.
Mix well.
Place the bowl outside in direct sunlight on a hot day and leave for at least an hour.
Bring in the onions. Wash the onions in water, squeezing them gently. Drain. Wash again two or three times. Drain.
Flake the tuna and add to the onions with the rest of the ingredients. Add 3/4 cup of water and salt to taste.
Serve immediately over hot cooked white rice.
'No Beer Available' Bratwurst
Category: meat-and-poultry
By ericn222

Everyone knows that boiling bratwurst in beer is a great way to prepare them, but what if you don't have or can't use beer? Try this substitute recipe that makes delicious bratwurst.

Ingredients:
2  onions, cut into 6 pieces
10  garlic cloves, minced
2 liters ginger ale
1 (16 ounce) jar sauerkraut with liquid
ground black pepper to taste
6  fresh bratwurst sausages

Directions:
Combine the onions, garlic, ginger ale, sauerkraut with liquid, and pepper in a large pot; bring to a boil. Reduce heat to low and simmer another 7 to 10 minutes. Add the bratwurst and simmer until the sausages are cooked through, about 15 minutes. Drain, and serve with sauerkraut.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 479.6
Fat: 27.5 g
Saturated fat: 9.4 g
Carbohydrates: 43.2 g
Sugars: 32.9 g
Dietary fiber: 3.4 g
Protein: 14.7 g
Cholesterol: 69.2 mg
Sodium: 1335.6 mg
Healthier (but still awesome) Awesome Slow Cooker Pot Roast
Category: main-dish
By MakeItHealthy

This is a very easy recipe for a delicious pot roast, I make it healthier by omitting the onion soup mix, using low-fat and low sodium cream of mushroom soup, and adding vegetables!

Ingredients:
2 (10.75 ounce) cans  low-fat, low-sodium condensed cream of mushroom soup
1 large onion, chopped
3 pounds chuck roast
2 cups sliced carrots
1 pound small red potatoes
½ pound string beans
¼ cup chopped parsley

Directions:
Mix cream of mushroom soup, chopped onion, and chuck roast in a slow cooker. Cook on High for 3 to 4 hours, or on Low for 8 to 9 hours. Add carrots, potatoes, string beans, and parsley 1 1/2 hours before the pot roast done.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 8 hrs 10 mins
Yields: 12 servings

Calories: 304.8
Fat: 16.2 g
Saturated fat: 6.2 g
Carbohydrates: 14.7 g
Sugars: 3 g
Dietary fiber: 2.5 g
Protein: 24.1 g
Cholesterol: 75.7 mg
Sodium: 298.6 mg
Ham and Cheese Breakfast Tortillas
Category: breakfast-and-brunch
By Jennifer

This is great for a special brunch or even a quick and easy dinner. Other breakfast meats can be used, but the deli ham is the easiest since it is already fully cooked.

Ingredients:
12  eggs
⅓ cup milk
3 slices cooked ham, diced
2  green onions, minced
salt and pepper to taste
4 ounces Cheddar cheese, shredded
4 (10 inch) flour tortillas
½ cup salsa

Directions:
Beat together eggs and milk. Heat a lightly oiled skillet (or non-stick pan) over medium high heat and cook egg mixture, stirring occasionally, until firm. When almost done, stir in ham, green onions, salt and pepper. Spoon 1/4 of the egg mixture on top of each tortilla. Sprinkle the eggs with cheese, fold over the tortilla to make a roll and top with salsa if desired.

Prep time: 30 mins
Total time: 30 mins
Yields: 4 servings

Calories: 627
Fat: 34.3 g
Saturated fat: 13.7 g
Carbohydrates: 42 g
Sugars: 4.8 g
Dietary fiber: 2.9 g
Protein: 37.1 g
Cholesterol: 601.3 mg
Sodium: 1320.8 mg
Easy Vegan Baked Beans


Ingredients:
olive oil, onion, garlic cloves, great northern beans, tomatoes, pure maple syrup, barley malt syrup, soy sauce, mustard

Directions:
Preheat oven to 350°.
Heat oil; sauté onions and garlic.
Mix all ingredients together and place in a casserole dish.
Cover and bake for 25-30 minutes.
Jalapeno and Cream Cheese Hash Browns Bake


Ingredients:
frozen hash browns, cream cheese, light sour cream

Directions:
Mix sour cream, cream cheese, and jalapenos together in 9x13-inch baking dish., Add hashbrowns and mix., Bake at 350 for 50-60 minutes.
Potatoes With Fresh Curry Leaves (Bhaji)


Ingredients:
potatoes, ghee, brown mustard seeds, curry leaves, onions, garlic cloves, green chili pepper, ground cumin, salt, cumin seed, cilantro

Directions:
Boil potatoes in salted water until half-cooked - about 5 minutes.  Drain and set aside.
Melt the ghee in frying pan. Add mustard seeds and curry leaves.  Cook until sizzling.  Add onion, garlic and chili.
Cook gently over low heat until onion is soft and slightly browned.
Add potatoes and ground cumin.  Mix well.  Fry until potatoes are lightly browned - about 5 minutes.
Season with salt.  Add cumin seeds and cilantro.  Serve immediately.
Mexican Lentil Stew


Ingredients:
dried red lentils, olive oil, onion, celery, garlic cloves, diced tomatoes, vegetable broth, turmeric, cumin, chili powder, lime, cilantro

Directions:
In a medium pot, bring the 2 cups of lentils and 4 cups of water to a boil. Once it reaches a boil, turn off the heat and let sit with a lid on for about 20 minutes.
While the lentils are cooking, begin the stew. Finely dice the onions and cook over medium heat in 2 Tbsp of olive oil. While the onions begin to cook, finely dice the garlic and add to the pot. While the onions and garlic cook, finely chop the celery and then add to the pot.
Cook the onions, garlic and celery until they are soft but not brown. Add the cans of diced tomatoes, vegetable broth, turmeric, cumin, chili powder and the hot sauce. Continue to cook over medium heat until hot.
At this point, the lentils should have absorbed the water and become soft. Add the lentils and any remaining water to the soup mixture. Stir well and slightly mash using the back of your spoon.
Once the entire mixture is hot, add a handful of chopped cilantro and taste test to see if you want any more heat (hot sauce] or salt and pepper.
You can either add the juice of lime to the pot or serve the bowls of stew with a wedge of lime. I like the wedge of lime because it makes for a pretty presentation and that way people can choose whether or not they want it.
Amish Cinnamon Bread
Category: breakfast-and-brunch
By GINNY LEE

This bread can be frozen and is very easy to make.

Ingredients:
1 cup Amish Friendship Bread Starter
1 cup vegetable oil
1 cup white sugar
4  eggs
2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon baking powder
1 (3 ounce) package instant vanilla pudding mix
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 cup chopped pecans
1 cup peeled, cored and chopped apple
1 cup raisins

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease three 9x5 inch loaf pans. Place the starter in a bowl, stir in the oil, sugar, eggs and vanilla and mix well. Combine the flour, baking soda, baking powder, instant pudding, and cinnamon. Add the flour mixture to the starter mixture and beat by hand. Add the pecans, raisins  and apples and mix well. Pour batter into the prepared pans. Bake at 325 degrees F (165 degrees C) for 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 3 loaves

Calories: 154.6
Fat: 9 g
Saturated fat: 1.2 g
Carbohydrates: 17.7 g
Sugars: 10.5 g
Dietary fiber: 0.8 g
Protein: 1.8 g
Cholesterol: 20.7 mg
Sodium: 131.1 mg
Boxty


Ingredients:
potatoes, all-purpose flour, salt, baking powder, buttermilk, butter, butter

Directions:
Finely shred the potatoes into a bowl of cold water; set aside.
In a mixing bowl, stir together the flour, salt, and baking powder.
Drain the potatoes well; pat dry with a paper towel.  Add potatoes and buttermilk to the flour mixture; mix well.
In a 12 inch skillet, heat 2 tbsp butter until water sprinkled on the skillet sizzles.  Spread about 3 tbsp of the batter into a small pancake in the skillet, making several at a time. Cook over medium heat about 5 minutes on each side or until golden brown and crisp on the edges.
Remove pancakes from the skillet; cover and keep warm.  Repeat with remaining batter, adding more butter to the skillet if necessary.
To serve, pour melted butter over the pancakes; sprinkle with brown sugar.
Biscuits


Ingredients:
flour, salt, shortening, milk, baking powder

Directions:
Sift flour, salt, powder., Add shortening and mix well., Stir in milk with a fork., Turn dough onto floured moulding board., Knead 10 to 20 times., Roll or pat out to 1/2 to 3/4 thickness., Cut., Place on greased baking sheet., Bake in oven at 450 degrees for 12-15 minutes.
Ladybug Chicken


Ingredients:
bacon, rice, chicken breast halves, garlic powder, water, dried oregano, dried parsley

Directions:
Place bacon slices in 13x9 inch glass baking dish.
Pour rice over bacon.
Place chicken breasts on top of rice.
Lightly sprinkle chicken breasts with salt, pepper, and garlic powder.
Mix together water, oregano, parsley, and soup.
Pour evenly over the chicken/rice.
Cover tightly with foil; bake at 300 degrees for 1 1/2 to 2 hours (depends on your oven].
Chili With Beef


Ingredients:
red kidney beans, onions, garlic cloves, sweet pepper, serrano chili pepper, chili powder, cumin, tomatoes, tomato paste, salt, sugar, chili pepper

Directions:
Rinse beans carefully. (I use quick soak method]. Add 16 cups water and bring to boil.
Remove from heat and cover for one hour.
Put beans back over fire and simmer slowly.
Cook ground beef (small amounts at a time so it does not get watery].
When beef is slightly brown, remove to another container with a slotted spoon.
Reserve about 2 tablespoons of the fat, and saute onions, garlic, and peppers.
Return beef to pot, add spices, and stir, cooking slowly over low heat to get flavor into beef.
Add tomatoes, paste, juice, salt and sugar.
Add to beans, and simmer gently for about 1 to 2 hours or until done.
Serve with grated cheese, diced onions, sour cream, and hot sauce. (I use Recipe #187480 ].
Berry Friands


Ingredients:
icing sugar, baking powder, butter, margarine, plain flour, blueberries

Directions:
Preheat oven to 180 degrees Celsius.
Melt the butter either in the microwave or in a saucepan over low heat on the stove. Set aside.
Sift the icing sugar, flour and baking powder together into a large bowl. Add the almond meal and stir to combine.
Add the egg whites and stir to combine.
Add the butter and stir to combine. Don't worry if there are a few lumps, just make sure there aren't too many. Mixture should be medium thick.
Lightly grease 10 muffin cups of about 1/2-cup capacity. If your tray has 12, grease 10 and fill the remaining cups with water.
Spoon 2 tablespoons into each cup, then sprinkle 2-4 blueberries on top.
Bake for 15-25 minutes, or until they spring back lightly when touched.
Lepinje (Pita Bread) (Bosnia Herzegovina)


Ingredients:
bread flour, active dry yeast, salt, sugar, water

Directions:
Proof the yeast with the sugar and about 1/2 cup of lukewarm water. Meanwhile, mix the dry ingredients in a large bowl.
When the yeast is foamy, pour it into the flour with another 1/2 cup of water (approximately, stop when the dough is the right texture. You may need more or less water]. Mix well. Your dough should be a little bit sticky.
Turn out onto a floured surface and knead for five minutes. Shape into a ball and place in a large bowl greased with olive oil. Cover with plastic wrap and a towel, and let rise in a warm place for an hour or so, or until doubled in size.
Put the dough back on the floured surface and punch down. Knead again for another minute, then divide into four balls. Brush with olive oil and let rest for 10 or 15 minutes.
Roll the dough balls with a floured rolling pin until they are roughly the thickness of an extra-thick pizza crust.
Transfer the dough to a greased baking sheet and brush with a bit more olive oil. Cover with plastic wrap and a towel and let rest for another half hour or so.
Meanwhile, preheat your oven to 400 degrees. When the dough has rested remove the towel and plastic and put it in the oven.
Bake for 10 minutes, then reduce the heat to 350 degrees and bake for another 5-10 minutes.
Tasty Homemade Hamburger


Ingredients:
onion powder, garlic powder, onion, Worcestershire sauce, garlic, parsley flakes, salt, pepper, eggs, beef

Directions:
Put ground bee f into a large bowl. Add two eggs than add salt and pepper and Worcestershire sauce.
Add minced onions , minced garlic, garlic power onion power, Italian seasoning and parsley flakes with a big spoon.
Mix everything with big spoon for one minute. Now take your hands and mix evething until  is well blended tighter.
Take big spoon and measure one spoonful of beef mixture. Now shape it into oval patty.
Shape all mixture into patties using spoon make sure it is a spoonful. Once you shape all patties should gave 6- 8  patties.
Put two patties on George Formab grill cook for 5minutes on one size than turn it cook on five minutes on other size. Let it cook for total ten minutes. I have small George Forman grill so I can only put 2 burgers on grill at a time.
When burgers are finish add your favorite comidements. Use lettecue or spinach add chips or fries and salad. You have a delious favorable homemade burger.
Colonial Brown Bread


Ingredients:
all-purpose flour, unbleached flour, whole wheat flour, brown sugar, baking soda, salt, buttermilk

Directions:
Preheat oven to 350°F., Grease two 9x5 inch loaf pans., In large bowl combine all the dry ingredients., Mix well, until thoroughly combined., Slowly add buttermilk to bowl, stirring until well blended., Pour into loaf pans., Bake for 50 minutes, or until toothpick inserted into center comes out clean., Remove from pans immediately and cool on wire rack.
Anti-Stress Antipasto


Ingredients:
mozzarella cheese, chickpeas, pitted black olives, cucumber, roma tomatoes, lemon, dried oregano, garlic clove, olive oil

Directions:
Place the lettuce mix on large platter (or 4 individual plates].
Slice salami into quarters. Scatter evenly over lettuce. Cut cheese into bite-size squares and scatter over lettuce.
Rinse and drain chickpeas; drain olives. Scatter over salad.
Peel and thinly slice cucumber and arrange on salad.
Cut each tomato into quarters and place evenly around outer edge of plate.
Place the pepperoncini at even intervals.
Juice lemon into bowl. Add vinegar, oregano and garlic. Whisk until well combined.
Add olive oil slowly while whisking until thoroughly blended.
Drizzle vinaigrette over salad, eat!
Chuy's Deluxe Tomatillo Sauce


Ingredients:
green chilies, cilantro leaf, heavy cream, egg, salt

Directions:
Blend all ingredients, in blender or food processor.
Cover whatever you're cooking generously with this sauce, as it soaks in, as it cooks(but make sure it does cook, on top of your enchiladas, burritos, etc, as it contains raw egg].
Party Slaw


Ingredients:
green cabbage, purple cabbage, parsnip, carrot, yogurt, mayonnaise, cider vinegar, prepared mustard, red pepper flakes, celery seed

Directions:
Mix yogurt, mayo, vinegar, Karo, mustard, red pepper flakes and celery seed together in a medium bowl.
Add all shredded vegetables and stir well. Gently fold in crab meat. Chill for 2 hours or longer.
Amazing White Chocolate Chip Pistachio Cookies
Category: desserts
By Debbie S

This is a new recipe I made for pistachio lovers and its absolutely amazing! I hope you like it!

Ingredients:
1 cup butter, melted
¾ cup brown sugar
¾ cup white sugar
2  eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup crushed pistachios
½ cup white chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Beat butter, brown sugar, and white sugar together in a large bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition; stir in vanilla extract. Mix flour, baking soda, and salt together in a separate bowl; gradually stir into the creamed butter mixture until dough is just mixed. Fold pistachios and white chocolate chips into the dough. Drop spoonfuls of dough onto the prepared baking sheet. Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool cookies on the baking sheet for 2 to 3 minutes; transfer to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 2 dozen cookies

Calories: 224
Fat: 12 g
Saturated fat: 6.1 g
Carbohydrates: 26.6 g
Sugars: 15.6 g
Dietary fiber: 0.9 g
Protein: 3.4 g
Cholesterol: 36.6 mg
Sodium: 238.6 mg
Aromatic Sticky Rice


Ingredients:
water, lemongrass, red chile, garlic

Directions:
Put all the ingredients into a large saucepan and let stand for five minutes.
Cover the pan and bring to a boil, then reduce the heat and cook over a low heat for 10 minutes until the water is absorbed.
Remove the pan from the heat and allow to stand covered for five further minutes.
Remove the flavourings, if wished, and pile into a serving dish.
Serve immediately, while very hot.
Tender Roast from Economical Cuts of Beef


Ingredients:
beef roast, kosher salt, black pepper

Directions:
Sprinkle entire roast evenly with salt  and wrap with Saran Wrap. Refrigerate overnight or up to 24 hours.
Preheat oven to 225°F and place rack in center of oven.
Remove roast from fridge and pat dry with paper towels. Using 2 teaspoons oil, coat roast evenly. Coat entire roast with black pepper.
Using remaining oil in large, heavy skillet, brown meat on all sides. If you eliminate this step, you will sacrifice flavor and probably wind up with an unappetizing gray roast.
Place the roast in a rack set over a roasting pan or shallow sheet pan and place in oven.
Here's the trick to the whole process. Roast the meat until the center of the roast reaches 115°F for medium rare or 125°F for medium. Don't exceed 125°F for best results. This took about 1 hour for a 2-1/2 lb roast and about 1 hr and 45 minutes for a 4 pound roast. Don't rely entirely on times to judge doneness. Temperature is very important here.
Once temperature is reached, turn off the oven, leaving roast undisturbed, until internal temperature reaches 130°F for medium-rare and 140°F for medium. Depending on roast size, this could be anywhere from 15 minutes to and hour longer. If the roast doesn't reach the desired temperature in a reasonable time, reheat the oven to 225°F for a few minutes, turn oven off again and finish the process.
Remove roast from oven; let rest for the usual 15 minutes and slice thinly to serve.
Notes: If your roast size varies from the 4 pounds mentioned, adjust the salt and pepper accordingly. Also, don't open the oven door any more than absolutely necessary. A thermometer with remote sensor, that can remain in the center of the roast while it is in the oven, is a great help. Remember, it's temperature, not time that makes this work. Seasonings are up to you but don't neglect the initial salt as it contributes to the tenderizing process. Because it is enzymes in the meat that help tenderize the tissues up to about 122°F, keeping the temperature below this point for as long a possible improves tenderness.
Light Guacamole!


Ingredients:
tomatoes, frozen lima beans, Hass avocado, fresh lime juice, mayonnaise, salt, cilantro, jalapeno chile, red onion, garlic clove, cumin, pepper

Directions:
Let the chopped tomato drain in a colander while preparing the rest of the guacamole.
Bring 4 cups water to a boil in a small saucepan. Add the frozen lima beans and cook until tender and creamy, about 5 minutes. Drain the beans and rinse under cold water until cool. Pat the beans dry with a paper towels then remove the skins by pinching the beans so the skins slide off. If using baby limas, you can skip this step.
Scoop out a quarter of the avocado flesh, then process it with the lima beans, lime juice, mayonnaise, and 1/2 teaspoons salt in a food processor until very smooth, 1-1 1/2 minutes, stopping to scrape down the bowl as needed.
Cube the remaining 3/4 of the avocado into 1/2" pieces.
Gently stir the cubed avocado, pureed lima mixture, drained tomato, cilantro, jalapeno, onion, garlic, and cumin together. Season with salt and pepper to taste. Enjoy!
The guacamole can be refrigerated, wrapped tightly in plastic wrap, for up to 48 hours.(the lima beans help keep it very green]. Make sure the plastic wrap is touching the surface of the guacamole. Bring to room temperature and season with additional fresh lime juice, salt, and pepper before serving.
Puppy Chow


Ingredients:
margarine, peanut butter, chocolate chips, powdered sugar

Directions:
Melt margarine, peanut butter, chocolate chips and butterscotch chips in saucepan over low heat until mixture is smooth.
Remove from heat.
Stir in 7 cups Crispex (or equivalent] cereal, mix well.
Pour 2 cups powdered sugar in paper grocery bag.
Dump mixture into bag, close bag.
Shake bag well for about 30 seconds to cover mixture with powdered sugar.
I find this is best after refrigeration--and tastes great with milk!