xiaoxl/recipe_data huggingface dataset:
Easy Rice Cooker Chicken Curry


Ingredients:
onion, garlic, curry powder, water, tomato sauce, zatarain's jambalaya mix, boneless skinless chicken breast, golden raisin, plain yogurt, cashews

Directions:
Hit Cook and place  oil in pan then  Add onion and garlic; cook and stir 5 minutes or until onion is tender.  Add curry powder; cook and stir 2 minutes.
Add water, tomato sauce, Jambalaya Mix chicken and raisins mix well.
Close Lid and hit COOK after cooker switched over to Warm turn off the Rice cooker and stir in yogurt.  Let stand 5 minutes.  Sprinkle with cashews.
Cranberry Hugs


Ingredients:
Amaretto, cranberry juice

Directions:
"Shake with ice and strain into a martini glass."
Fabulous Zucchini Fritters


Ingredients:
green zucchini, scallion, garlic, blue cheese, eggs, flour, olive oil

Directions:
Grate zucchini in a large bowl., Add scallions, garlic and blue cheese., Mix., Add the eggs., Blend well., Salt and pepper., Sprinkle in the flour a little at a time., Blend until you have a batter suitable for frying., Cover the bottom of a large skillet with olive oil., Heat over medium-high., Spoon the fritters into the hot oil., Brown on each side.
Eggnog Fantasy Fudge


Ingredients:
granulated sugar, butter, white chocolate, marshmallow cream, ground nutmeg, ground cloves

Directions:
Line a 8 inch square pan with foil or parchment. Lightly butter the foil.
Combine sugar, butter and eggnog in a heavy saucepan. Bring to boil over medium heat, stirring constantly. Continue to cook at a rolling boil, stirring constantly for additional 8-10 minutes or until candy or instant read thermometer reaches temperature of 235º F.
Remove from heat, immediately stir in chocolate, spices and extracts. Stir until chocolate is thoroughly melted.
Add the marshmallow creme, stir until well combined. Pour into prepared pan, spread evenly with offset spatula. Sprinkle top with nutmeg (I use a teabag strainer] .
Cool to room temperature, then cover with plastic wrap and refrigerate until set. (3-4 hours]. Cut into pieces. Store in refrigerator in airtight container. Even though it’s good cold, I’d bring to room temperature before serving so it has that nice soft fudge texture. .
Tex-mex Turkey & Black Bean Ranch Salad


Ingredients:
ground turkey, olive oil, yellow onion, garlic, chili powder, dried oregano, cumin, salt, black beans, tomatoes, green onions, monterey jack cheese, buttermilk, mayonnaise, honey, chili powder, salt

Directions:
In a medium saucepan, saute onion and garlic in the olive oil until lightly browned.
Add turkey and brown slightly; then add unsweetened cocoa powder, chili powder, oregano, cumin and salt.
Cook together, stirring often, until turkey is well-browned and thoroughly cooked.
In the meantime, whisk together the dressing ingredients: buttermilk, mayonnaise, honey, chili powder, garlic salt, salt and hot sauce.
To assemble salad, divide mixed salad greens on two dinner plates.
Compose salads with half each of the warm Tex-Mex turkey, black beans, yellow summer squash, tomato and green onion.
Drizzle each salad with the Honey-Buttermilk Ranch dressing and top with shredded Monterey Jack cheese.
Maple Spice Muffins


Ingredients:
whole wheat flour, all-purpose flour, quick-cooking oats, baking powder, cinnamon, baking soda, ground cloves, eggs, plain yogurt, maple syrup, brown sugar, walnuts, raisins, banana, maple syrup

Directions:
Stir together flours, rolled oats, baking powder, cinnamon, baking soda, and cloves.
Combine eggs, yogurt and syrup.
Beat in brown sugar and oil.
Add dry ingredients, nuts and banana. Stir just until mixed.
Spoon into greased or paper lined muffin tins, filling 2/3 way full.
Bake at 400°F for 15 minutes.
While warm, drizzle with remaining maple syrup.
Serve warm.
Pumpkin Raisin Walnut Quick Bread


Ingredients:
flour, sugar, baking powder, ground cinnamon, ground nutmeg, baking soda, ground ginger, ground cloves, salt, walnuts, raisins, eggs, canned pumpkin puree, brown sugar, vanilla, butter

Directions:
Preheat oven to 350 degrees.
Mix together: flour, sugar, baking powder, cinnamon, nutmeg, baking soda, ginger, cloves and salt.  Stir until combined.
Stir in walnuts and raisins.  Set aside.
Beat the eggs in a medium bowl.
Stir in the pumpkin, brown sugar, vanilla and melted butter.
Combine both mixtures together until the dry ingredients are moistened.
Pour batter into greased and floured loaf pan (8 1/2" x 4 1/2"].
Bake until loaf is browned and wooden pick inserted in the center comes out clean.  approximately 50 - 55 minutes.
Cool in pan approximately 10 minute  Cool completely before serving.
Salade De Carottes Rapes


Ingredients:
Dijon mustard, olive oil, salt, pepper, carrots

Directions:
"In a medium bowl, whisk together the mustard, olive oil, salt and pepper. Add the shredded carrots, and mix until coated. Refrigerate for at least 2 hours before serving."
Tangy Green Beans


Ingredients:
butter, sugar, cider vinegar, salt, parmesan cheese

Directions:
In a skillet, heat beans; drain.
Add butter, sugar, vinegar and salt.
Heat through, stirring occasionally.
Just before serving, sprinkle with cheese.
Homemade Dishwasher Detergent


Ingredients:
character(0]

Directions:
Place all ingredients in the bowl of a food processor.
Process until washing soda crystals are reduced to powder.
Store in airtight container.
Use 1- 2 tablespoons per load in your dishwasher.
(To save even more money, substitute Rinse Aid with white vinegar.].
Cream of Wild Mushroom


Ingredients:
portabella mushrooms, butter, onion, bay leaf, instant minced garlic, plain flour

Directions:
Clean mushrooms & cut them into small pieces. Blend well.
Heat pot & melt butter. Add garlic & onions & sautéed till fragrant.
Add mushrooms & bay leaf & fry for about 3 mins over gentle flame.
Add flour & stir in stock. (Adjust the amount of flour according to your preference of thickness]. Simmer for 10 mins & stir in wine.
Remove bay leaf before serving. Garnish with slice mushrooms & chopped parsley. What about transferring the soup into 6 coffee or tea cups instead of the usual soup bowls?
Apple-Nut Cinnamon Bundt Cake With Brown Sugar Glaze


Ingredients:
sugar, brown sugar, eggs, vanilla, flour, baking soda, cinnamon, nutmeg, apples, walnuts, butter, light brown sugar, white sugar, vanilla

Directions:
Set oven to 325 degrees.
Grease and flour a 12-cup bundt pan.
In a bowl using an electric mixer beat the oil with white and brown sugar until well blended (about 4 minutes].
Add in eggs and vanilla; beat until well combined.
In a small bowl combine the flour with baking soda, cinnamon and nutmeg; add to the sugar mixture; mix until combined.
Fold in the apples and nuts.
Transfer to the bundt pan and bake for about 1 hour and 30 minutes, or until the cake tests done.
Cool in pan for 20 minutes, then remove to wire rack.
To make glaze: In a heavy saucepan combine butter, brown sugar, white sugar and whipping cream; bring to a boil and simmer over medium heat stirring or whisking constantly for 1 minute.
Stir in the vanilla.
Drizzle the warm glaze over the cake.
Sangria Criolla (Caribbean Sangria)


Ingredients:
rose wine, rum, lemon juice, lemon, lime, mango, sugar

Directions:
In a large glass pitcher, combine the wine, rum, pineapple juice, lemon juice and sugar. Stir.
Add the sliced lemons and limes. Add the mango.
Place the pitcher in the refrigerator and chill.
Tip: Save some of the lemon or lime peel for garnish.
Cranberry-Limoncello Martini


Ingredients:
cranberries, granulated sugar, water, fresh lemon juice, fresh lime juice, vodka, lime slice, pomegranate juice

Directions:
Cranberry Syrup Base.
Combine the cranberries, sugar and water in a small saucepan and bring to a boil over high heat. Reduce heat and simmer for 20 minutes. Cool.
When cool, place mixture in a blender and blend for 2 minutes.
Strain through a fine mesh strainer to remove all of the seeds and skin pieces.
Add the remaining ingredients: lemon juice, lime juice, 2 dashes bitters, Limoncello liquor  and the cranberry base is complete. Makes approximately 5 cups.
Chill completely until ready to use.
For each Cranberry-Limoncello Martini.
In a shaker filled half way with ice cubes:
Add 2 - 2 1/2 ounces cranberry syrup base. NOTE: may use less per glass as it is a bit thick w/ this amount. I have been experimenting and think 2 oz may be best for starters.  Start w/ less and add more if desired or add some pomegranate juice to each cocktail.
Next, add 1 1/2 ounces citrus flavored vodka.
Shake 50-100 times and pour into martini glass. If you shake 100x, you will get little crystals of ice in your pour.
Pour into martini glass.  Garnish with a lime slice. YUM!
PITCHER: Measure 2 cups vodka, entire recipe of base> approx 5 cups of base. To thin add  1 cup  pomegranate juice. Stir. Add to shaker full of ice and pour into individual martini glasses.
Hoisin-Glazed Chicken Thighs
Category: world-cuisine
By debbie

The Chinese, who know a thing or two about roasting sweet glazed meats and poultry, were the inspiration for this recipe's five-spice rub and glossy glaze.

Ingredients:
2 tablespoons Chinese five-spice powder
2 tablespoons Hungarian paprika
2 tablespoons coarse salt
1 tablespoon minced garlic
2 teaspoons ground black pepper
1 teaspoon dry mustard
16  skin-on, bone-in chicken thighs
1 cup hoisin sauce
¼ cup soy sauce
2 tablespoons honey
2 tablespoons dark sesame oil
2 tablespoons minced fresh ginger
2 teaspoons minced garlic
1 teaspoon Chinese five-spice powder

Directions:
Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken. Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 16 chicken thighs

Calories: 222.7
Fat: 10.6 g
Saturated fat: 2.6 g
Carbohydrates: 11 g
Sugars: 6.6 g
Dietary fiber: 0.6 g
Protein: 20.2 g
Cholesterol: 70.8 mg
Sodium: 1267.5 mg
Toffee Fondue


Ingredients:
butter, dark brown sugar, white corn syrup, water, sweetened condensed milk, vanilla, apple, banana, pear

Directions:
Melt the butter in a bowl over a pan of hot water, and add all the other ingredients except the vanilla.
Stir until thick, then add the vanilla.
Place in a fondue pot to keep warm, and serve with pieces of fruit.
Feather Pancakes


Ingredients:
flour, baking powder, sugar, salt, egg, milk

Directions:
In bowl, stir flour, baking powder, sugar and salt., Combine egg, milk and oil., Add all at once to dry ingredients., Pour batter onto hot griddle, and cook as for pancakes.
Jalapeno Cheeseburgers


Ingredients:
lean ground beef, monterey jack cheese, tomatoes

Directions:
In medium bowl, combine ground beef, jalapeno pepper and Mexican seasoning, mixing lightly but+thoroughly.
Shape into four 1/2" thick patties.
Place patties on grid over medium ash-covered coals.
Grill uncovered 14-16 minutes  or until centers are no+longer pink, turning once.
Approximately 1 minute before burgers are done, sprinkle each with 1 tablespoon cheese.
Place one slice tomato on bottom half of+each bun; top with burger.
Close sandwiches.
Chewy Evil Oatmeal Raisin Coconut Cookies


Ingredients:
butter, shortening, white sugar, brown sugar, eggs, vanilla extract, flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, salt, rolled oats, raisins, coconut flakes

Directions:
Preheat oven to 350 degrees F.
In a large bowl cream together butter, shortening, white sugar and brown sugar until smooth.  Beat in the eggs and vanilla until fluffy.
Stir together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually beat into butter mixture. Stir in oats, raisins and coconut.
Drop by tablespoonfuls onto parchment-covered baking sheets.
Bake about 11-13 minutes until golden brown. Cool completely on wire rack.
Store in airtight container to keep the cookies soft and chewy.
Chili Cheese Tuna


Ingredients:
tuna in water, American cheese, chili powder

Directions:
Drain can of tuna and place in microwave safe bowl., Cover with American cheese slices., Microwave until cheese is melted., Stir until creamy., Add chili powder to taste., Spoon on crackers like a dip or over toasted bread., Enjoy!
Lemon Meringue Cake with Strawberries


Ingredients:
strawberry, sugar, all-purpose flour, sugar, margarine, skim milk, baking powder, lemons, rind of, vanilla, salt, egg substitute, sugar

Directions:
Mix strawberries and 1/4 cup sugar.
Cover and refrigerate until serving.
Heat oven to 350 degrees F.
Spray square pan, 9×9×2 inches, with cooking spray.
Beat flour, 1 cup sugar, the margarine, milk, baking powder, lemon peel, vanilla, salt and 2 egg whites in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly.
Beat on high speed 2 minutes, scraping bowl occasionally.
Pour into pan.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
Cool slightly.
Increase oven temperature to 400 degrees F.
Beat 2 egg whites in medium bowl on high speed until foamy.
Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Spread over cake.
Bake 8 to 10 minutes or until meringue is light brown.
Cool completely.
Top each serving with strawberries.
Slow Cooker Easy Spicy Sausage Soup


Ingredients:
onion, carrots, celery, bell pepper, dried oregano, garlic cloves, tomatoes and green chilies, green beans, chili powder

Directions:
Combine the beef, sausage, and onions together, and roll into balls.
Spray Crockpot with pam and place meatballs inside.
Mix together the remaining ingredients (but NOT the rice!] and pour over the meatballs.
Cover, cook on low 6-8 hours.
20 minute Before serving, stir in the rice and replace the lid.
Enjoy!
Pineapple-Cranberry Bran Muffins


Ingredients:
whole wheat flour, dried cranberries, baking powder, baking soda, milk, honey, egg substitute

Directions:
Preheat oven to 400 degrees F.
Combine dry ingredients: wheat bran, flour, baking soda, baking powder, and dried cranberries.
Combine wet ingredients: milk, honey, pineapple, oil, and eggs.
Add wet ingredients to dry ingredients and stir until combined.
Pour into greased muffin tin or paper muffin cups.
Bake approximately 18 minutes.
Apples With Crunchy Topping


Ingredients:
apples, ground cinnamon, quick-cooking oatmeal, brown sugar, flour, butter, margarine

Directions:
Peel, core and slice apples thinly., Spread apples in a greased 8-inch round pan and sprinkle with cinnamon., Combine oats, sugar, flour and butter., Strew mixture evenly over apples., Bake at 350°F for 35 to 40 minutes., Serve warm with ice cream, whipped cream or cream.
Ultimate Chicken Tikka Masala


Ingredients:
chicken breasts, curry paste, butter, onions, garlic cloves, fresh ginger, bay leaves, salt, turmeric, garam masala, ground cumin, ground coriander, paprika, water

Directions:
Place the chicken in a bowl with the yoghurt & tandoori paste and stir. Marinate for at least 15 minutes, or covered in the overnight in the fridge.
Preheat the grill to high. Take the chicken out of the marinade(reserving the liquid for later] and spread over a baking sheet. grill for 6 minutes each side until lightly charred.
Melt the butter in a casserole dish or large frying pan over a low heat and soften the onions for 10 minutes , stirring occasionally until just golden.
Stir in the garlic, ginger, bay leaves, salt and all the spices.Cook for 1-2 minutes until the spices release  their aroma. Stir in the passata, reserved yoghurt marinade and the water.Simmer very gently fro 5 minutes until the sauce thickens until sauce thickens, adding extra water should it get to thick.Stir in the cooked chicken.
Serve with basmati rice or naan bread.
My Chili
Category: soups-stews-and-chili
By Michelle

This is the easiest chili recipe, and it is delicious and sure to please everyone. Using home canned tomatoes gives the best flavor, but is not necessary.  Enjoy.

Ingredients:
2 pounds ground beef
2  onions, chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons salt
2 teaspoons dried oregano
4 (14.5 ounce) cans stewed tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans with liquid

Directions:
Combine ground beef, onion, and garlic in large stockpot.  Cook and stir over medium heat until beef is brown.  Drain. Stir in chili powder, salt, oregano, tomatoes, and tomato sauce; break up tomatoes while stirring.  Heat to boiling, reduce heat to simmer, and cover.  Cook, stirring occasionally,  for 1 hour. Stir in beans.  Simmer, uncovered, for 20 minutes; stir occasionally.

Yields: 8 to 10 servings

Calories: 482.3
Fat: 31.2 g
Saturated fat: 12.4 g
Carbohydrates: 27.9 g
Sugars: 10.6 g
Dietary fiber: 7.3 g
Protein: 24.9 g
Cholesterol: 96.5 mg
Sodium: 1516.8 mg
Chicken Marsala II
Category: world-cuisine
By CMITCHEL97

Flour coated chicken sauteed with a mushroom and Marsala wine sauce. Mmmm, rich Marsala sauce, tender chicken - this recipe is sure to please! Great served with rice and veggies, if desired.

Ingredients:
¼ cup butter, divided
2 cups sliced fresh mushrooms
¼ cup all-purpose flour
½ teaspoon garlic powder
¼ teaspoon ground black pepper
½ teaspoon salt
1 ½ pounds skinless, boneless chicken meat - cut into 12 pieces
2 slices bacon, diced
¼ cup cold water
1 teaspoon cornstarch
½ cup dry Marsala wine

Directions:
Melt 1 tablespoon butter in a medium skillet. Saute mushrooms until soft, remove from skillet and place in a small, covered bowl. Mix flour, garlic powder, salt and pepper in a shallow dish or bowl. Dredge chicken in flour mixture. Place bacon in same skillet and cook over low heat until cooked but not crisp. Add 2 tablespoons butter to skillet and saute coated chicken over medium heat for 2 minutes each side, adding remaining butter as needed to prevent burning. Place chicken on a dish, cover and keep warm. In a medium bowl, slowly add water to cornstarch and mix together, then mix in wine. Pour liquid mixture into skillet, together with reserved mushrooms. Heat until mixture begins to boil and thickens, then pour over warm chicken and serve.

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

Calories: 305.3
Fat: 15.5 g
Saturated fat: 7.2 g
Carbohydrates: 8.3 g
Sugars: 2.1 g
Dietary fiber: 0.4 g
Protein: 26.8 g
Cholesterol: 106.1 mg
Sodium: 417 mg
Stir-Fry of Hoisin Lamb With Cashews and Snow Peas


Ingredients:
lamb, anise seeds, fennel seed, red pepper flakes, cornstarch, dry red wine, ginger, garlic clove, salt, red onion, water chestnut, snow pea pods, hoisin sauce, soy sauce, rice vinegar, rice wine, dry white wine, salted cashews

Directions:
Measure out, cut, and group together each section’s ingredients: In a bowl, toss the lamb with its seasonings, including the cornstarch and wine, so it is thoroughly coated.  Have the ginger and garlic ready to go into the wok, and have the onion, water chestnuts, and snow peas piled on a piece of paper towel, ready to go.  In a small bowl, blend the sauce ingredients together.  With this lineup, the stir-fry will easily come together in a few minutes.
Set a 14- to 16-inch wok or a straight-sided 12-inch sauté pan over high heat.  When it is hot, swirl in 1 1/2 tablespoons of the vegetable oil.  Add the lamb and stir-fry for 90 seconds.  Spread the lamb out as you cook it, so all its sides sear.  Immediately remove the lamb to a clean bowl.  Wipe out the wok with a thick wad of paper towels.
Heat the wok again over high heat.  Swirl in the remaining 1 1/2 tablespoons oil.  Sir in the ginger and the garlic, and stir until fragrant (few seconds], sprinkling with the salt.  Immediately add the vegetables.  Stir-fry for 1 1/2 to 2 minutes.  Add the sauce mixture, and continue stir-frying for another 90 seconds.
Turn the lamb into the wok, and stir-fry for about 10 seconds to heat it through.  Stir in the cashews, and turn the mixture into a serving bowl.  Serve immediately.
Orange Squares


Ingredients:
all-purpose flour, confectioners' sugar, orange zest, butter, sugar, eggs, baking powder, confectioners' sugar

Directions:
Preheat oven to 350°F.
In a large bowl, combine 2 cups flour, almonds, 1/2 cup confectioners' sugar, and 1 tsp orange zest.
Cut in butter until mixture is crumbly.
Press into bottom of a 13x9x2-inch baking pan.
Bake for 20 minutes, or until lightly browned.
In a medium bowl, whisk together sugar, eggs, orange juice, and extract.
Combine remaining 1/4 cup flour and baking powder and add to sugar mixture, whisking to combine.
Pour over crust.
Bake for 20 minutes, or until set.
Sprinkle with confectioners' sugar, if desired.
Cut into squares to serve.
Asparagus Chicken Club Quiche


Ingredients:
eggs, milk, self rising flour, cheese, chicken breast, green onion, pepper, bacon

Directions:
cook bacon  add onion and asparagus, cook until almost soft., drain on paper towel, crumble bacon, mix egg and milk and cream and cheese, add pepper and flour, mix, into pie shell add chicken asparagus and onion add crumbled bacon, pour the egg mixture over, put on baking sheet and bake 375 degrees  40 minutes or until done, aussie temp was 180 degree c which they said was 360 here.
Balkan-Style Savory Cornbread
Category: bread
By jmerar

Savory, salty, and tangy, this cornbread is great for breakfast, lunch, or a snack. The recipe is a mashup of Bulgarian banitsa and Bosnian razljevak. Serve warm, topped with plain yogurt or eat it by its lonesome self. If you love sweet cornbread, this probably isn't your cup of tea.

Ingredients:
1 tablespoon butter
2 tablespoons cornmeal for dusting
1 cup all-purpose flour
½ cup semolina flour
½ cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
4 cups chopped fresh spinach
3 cups buttermilk
1 cup brine-packed feta cheese, crumbled
4  eggs, lightly beaten
⅔ cup vegetable oil

Directions:
Preheat oven to 400 degrees F (200 degrees C). Butter 9x13-inch baking pan; sprinkle 2 tablespoons cornmeal on bottom. Sift all-purpose flour, semolina flour, 1/2 cup cornmeal, baking powder, and salt together in a bowl. Whisk spinach, buttermilk, feta cheese, eggs, and vegetable oil together in a separate large bowl. Stir flour mixture into spinach mixture just until pourable batter forms. Pour batter into prepared baking pan. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 9x13-inch baking pan

Calories: 261.3
Fat: 18.3 g
Saturated fat: 5.3 g
Carbohydrates: 17.2 g
Sugars: 3.7 g
Dietary fiber: 0.9 g
Protein: 7.8 g
Cholesterol: 78.1 mg
Sodium: 519 mg
Cinnamon Cranberry Bread (Bread Machine)


Ingredients:
warm water, egg, butter, all-purpose flour, vanilla extract, powdered milk, white sugar, ground cinnamon, salt, active dry yeast, dried sweetened cranberries

Directions:
Add the ingredients to the bread machine in the order recommended by manufacturer with exception of dried cranberries.
Select Basic cycle; press start.
Add dried cranberries at the beep.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool completely before slicing.