xiaoxl/recipe_data huggingface dataset:
Grilled Mojito Lime Chicken With Fresh Tomato Salsa


Ingredients:
chopped tomatoes, green onions, fresh cilantro, olive oil, fresh lime juice, olive oil, fresh lime juice, water, boneless skinless chicken breast halves

Directions:
For the Fresh Tomato Salsa, mix first 7 ingredients in medium bowl. Cover. Refrigerate until ready to serve.
For the Chicken, mix, oil, lime juice and water in small bowl. Reserve 2 tablespoons marinade for brushing. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill over medium-high heat 6 to 8 minutes per side or until cooked through, brushing with reserved marinade halfway through cooking. Serve with Fresh Tomato Salsa.
Sloppy Jose


Ingredients:
ground beef, onion, diced green chilies

Directions:
"Cook beef and onion in large skillet until beef is browned; drain. Stir in taco sauce and chiles; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 2 to 3 minutes."
Chicken Puffy Tacos


Ingredients:
whole chicken, yellow onion, garlic clove, diced green chilies, ground cumin, chili powder, Mexican oregano, salt, pepper, cayenne pepper, soft taco-size flour tortillas

Directions:
Place everything except the tortillas and oil in a crockpot or slow cooker and set to high for three hours or until meat is easily removed from the bone (the thickest part of chicken should read 180 degrees on a meat thermometer].
Remove chicken and let cool, leaving sauce in the vessel.
When cool enough to handle, pull the chicken meat from the bone and shred.  Add shredded meat back into the sauce.  Discard chicken skin and bones.
Reduce crockpot or slow cooker to low and simmer meat in sauce for at least one additional hour (the longer the better].
Meanwhile, pour vegetable oil into a frying pan until 1/4" deep.  Heat oil to 350 degrees or until a flour tortilla "puffs" up and browns quickly.
Add one flour tortilla at a time into oil and fry one side until lightly browned.
Using tongs, fold the tortilla over so that the browned side is on the inside.
Fry the outside until lightly browned.
Remove from oil, add a pinch of kosher salt and place on a cooling rack.
Repeat until desired number of Puffy Taco Shells are done.
Note: Don't dare cut out the onion and/or garlic, as the meat will not tenderize nearly as well.
Candy Cane Cookies - Sandra Lee


Ingredients:
butter, egg, cream cheese, all-purpose flour

Directions:
Preheat oven to 325 degrees F.
In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough. Separate dough into 2 equal portions and place in 2 different bowls.
Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created.
To second bowl of uncolored dough, add peppermint extract and knead together.
On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long.
For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane. Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.
Sri Lankan Chicken Curry
Category: world-cuisine
By Sriyani

Based on a traditional Sri Lankan family recipe, this curry is spicy and full of flavor. Try this recipe and you will love it! Serve with basmati or jasmine rice and any other curried dish.

Ingredients:
3 (6 ounce) boneless skinless chicken breasts
2 tablespoons white vinegar
1 teaspoon tamarind juice  (Optional)
¼ cup Madras curry powder
1 tablespoon salt, or to taste
1 teaspoon ground black pepper
2 tablespoons coconut oil
1  red onion, sliced
4  green chile peppers, halved lengthwise
8  green cardamom pods
6  whole cloves
12  curry leaves
1 teaspoon fresh ginger root, crushed
1 (2 inch) cinnamon stick, broken in half
3 cloves garlic, minced
½ cup water
1 ½ tablespoons tomato paste
3 tablespoons roasted Madras curry powder
½ (14 ounce) can coconut milk

Directions:
Cut the chicken into bite-sized pieces. Combine the vinegar, tamarind juice, 1/4 cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat. Heat the coconut oil in a wok or frying pan over medium heat. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the garlic and cook for an additional minute. Add the chicken mixture, water, and tomato paste. Stir and simmer until the chicken is cooked through, about 10 minutes. Add the roasted curry powder and stir until evenly dispersed. Gradually stir in the coconut milk and simmer for 2-3 more minutes. (Do not overheat or the coconut milk may curdle.)

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 4 servings

Calories: 392.9
Fat: 22.4 g
Saturated fat: 16.7 g
Carbohydrates: 20.9 g
Sugars: 4.3 g
Dietary fiber: 5.5 g
Protein: 31.4 g
Cholesterol: 72.7 mg
Sodium: 1877.8 mg
Ranch Dressing Low-fat


Ingredients:
mayonnaise, fat free sour cream, lemon juice, garlic powder, dried dill weed

Directions:
Put all ingredients in blender or food processor., Blend on high speed 1 to 2 minutes., Store in airtight container in refrigerator up to two weeks., Yield: aprox., 1 cup.
Classic Cheese Souffle (Julia Child)


Ingredients:
parmesan cheese, milk, unsalted butter, all-purpose flour, paprika, salt, ground nutmeg, gruyere cheese

Directions:
Position rack in lower third of oven and preheat to 400 degrees.
Butter 6-cup (1-1/2 quart] souffle dish.
Add Parmesan cheese and tilt dish, coating bottom and sides.
Warm milk in heavy small saucepan over medium-low heat until steaming.
Meanwhile, melt butter in heavy large saucepan over medium heat.
Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes; do not allow mixture to brown].
Remove saucepan from heat; let stand 1 minute.
Pour in warm milk, whisking constantly until very thick, 2 to 3 minutes.
Remove from heat; whisk in paprika, salt, and nutmeg.
Add egg yolks 1 at a time, whisking to blend after each addition.
Scrape souffle base into large bowl.
Cool to lukewarm.  DO AHEAD; can be made 2 hours ahead.
Cover and let stand at room temperature.
Using electric mixer, beat egg whites in another large bowl until stiff but not dry.
Fold 1/4 of whites into lukewarm or room temperature souffle base to lighten.
Fold in remaining whites in 2 additions while gradually sprinkling in Gruyere cheese.
Transfer batter to prepared dish.
Place dish in oven and immediately reduce oven temperature to 375 degrees.
Bake until souffle is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes].
Serve immediately.
Whipped Shortbread Cookies


Ingredients:
butter, icing sugar, cornstarch, vanilla extract, all-purpose flour

Directions:
Preheat the oven to 325 F and prepare baking sheets by lightly greasing.
Cream the butter and icing sugar until light and fluffy.  Beat in the cornstarch, vanilla and flour.  Beat the mixture until all of the ingredients are thoroughly combine, and the batter is fluffy.
Stir in the chocolate chips, if using, then scoop the cookie dough onto the cookie sheet using a small scoop.  Place onto prepared cookie sheets about 1" apart.
Bake for 18 - 20 minutes, or until the edges are a light golden brown.  Let cool on racks before storing in cookie tins.
Beef Taco Bake


Ingredients:
ground beef, salsa, milk, flour tortillas, cheddar cheese

Directions:
In skillet over medium-high heat, cook beef until browned, stirring to separate meat.  Pour off fat.
Add soup, salsa, milk, tortillas and half the cheese.
Spoon into 2-quart shallow baking dish.  Cover.
Bake at 400°F for 30 minutes or until hot.
Sprinkle with remaining cheese.
Tarragon and Sweet Pea Puree


Ingredients:
dried tarragon, salt, white pepper, heavy cream

Directions:
Put the peas into a saucepan and cover with water. Place over high heat and bring to a boil.
Cook 1 minute, remove from heat and drain.
Put the peas into a blender, add the tarragon, salt, pepper and cream and blend until smooth, about 20 seconds.
Serve immediately.
Testament (Chicken-Rice) Casserole


Ingredients:
boneless skinless chicken breasts, canned artichoke hearts, 2% low-fat milk, fresh parsley, all-purpose flour, kosher salt, chicken bouillon granules, chicken bouillon cubes, seasoning salt, olive oil, butter, onion, white rice, sharp cheddar cheese, mozzarella cheese

Directions:
In a small pan, melt the butter, add the olive oil and sautee the parsley and onion until tender. Set aside.
Preheat the oven to 325-degrees F.
In a four-quart cooking pot, fill 2/3 full with hot water and bring to a boil. Stir in the bouillon and kosher salt, then add the chicken breasts. Reduce heat to a low boil, covered, for 30 minutes. At the end of 30 minutes, remove chicken breasts and chop them into 3/4 inch chunks, trimming off any small pieces of fat or gristle as necessary.
In a large mixing bowl, blend together the two soups, seasoning salt, and the sauteed onions/parsley (no need to drain]. Mix the flour into the milk until lumps are gone and add it to the mix.
Spray a large casserole dish with the cooking spray. Spoon in 1/3 of the soup blend. Next, spoon in the rice and lay the chicken pieces evenly on top of it.
Roughly chop the artichoke hearts and add them to the remaining soup mix. Spoon this blend onto the chicken and rice.
Mix together the two cheeses and top the casserole with it. Bake at 325-degrees F. for 30 minutes, covered. Then, uncover the casserole and BROIL on high (middle rack of oven] for about 8 minutes. Keep an eye on it so that it does not burn. You want just a few brown spots on the top.
Remove casserole from oven and allow to cool for 20 minutes prior to serving.
NOTE: I use 3 of the frozen-type chicken breasts, which are actually breast HALVES. (I put them into the boiling water while still frozen.] Also, I use one cup of dry Basmati rice (cooked in 2 3/4 cups of water, with 1 tablespoon of butter and a teaspoon of salt] to generate my four cups of rice. See my "Beginners' Rice" recipe for help.
Kittencal's Greek Chicken Marinade


Ingredients:
olive oil, cider vinegar, water, garlic, dried oregano, Dijon mustard, seasoning salt, lemon pepper, honey, pure maple syrup

Directions:
In a medium bowl whisk all ingredients until well blended.
Pour over chicken and refrigerate for  6 hours (no more than 6 hours].
Golden Cornish Game Hens for 2 (Bacon-Herb Bread Stuffing)


Ingredients:
bacon, carrot, celery, dried savory, fresh savory, thyme, pepper, instant chicken bouillon granules, vegetable bouillon granules, hot water, salt, dry red wine, butter, margarine

Directions:
Cook bacon until crisp.
Remove bacon from pan, crumble; set aside.
Drain pan of all but 2 tablespoons of the bacon grease, and saute carrots and celery in the reserved grease until tender (about 5 minutes].
Add bacon, savory, thyme, and pepper; mix in bread crumbs.
Dissolve bouillon in hot water, and drizzle over the bread mixture.
Toss lightly.
Season cavities of hens with salt, then lightly stuff with the bread mixture.
If birds have neck skin still attached, pull it to each bird's back and secure with a small skewer.
Tie legs to tail, and twist wing tips under back on each.
Place hens breast side up in a shallow roasting pan.
Brush with cooking oil and cover loosely with foil.
Roast at 375°F for 30 minutes.
Combine wine, butter, and orange juice.
Uncover birds and baste with wine mixture.
Roast uncovered for another hour (until done], basting twice with wine mixture.
Spicy Mexican Rice


Ingredients:
red onion, red onion, garlic clove, salt, bacon grease, Rotel diced tomatoes, chicken broth, chili powder, cumin

Directions:
Slice one of the onions in very thin slices. Finely chop the other onion.
Mash the garlic with the salt to make a paste.
Heat the bacon drippings in a medium sauce pan.  Add chopped onions and garlic paste.  Cook and stir until onions are translucent.
Puree the two cans of Rotel Mexican Diced Tomatoes with Lime Juice and Cilantro.
Add pureed Rotel, chicken broth, chili powder and cumin.  Bring mixture to a boil.  Stir in instant rice and sliced onions.
Cover and let stand over very low heat 15 to 20 minutes, or until liquid is absorbed.
P'at Lassi (Indo-Korean Yogurt Drink)


Ingredients:
azuki beans, cinnamon, plain yogurt, soymilk, skim milk, water

Directions:
Pour all ingredients into a blender, starting with the beans at the bottom.
Blend thoroughly, making sure beans are chopped up and well incorporated.
If the mixture is too thick, blend in small amounts of water until desired thickness is reached.
Maple-Bacon Biscuits
Category: bread
By thedailygourmet

The biscuits are fluffy and have both cooked bacon crumbles and a hint of maple syrup. I recommend using nonstick baking sheet.

Ingredients:
3 cups all-purpose flour
3 tablespoons white sugar
4 teaspoons baking powder
½ teaspoon cream of tartar
½ teaspoon salt
¾ cup cold butter  (Optional)
1 cup milk
2 tablespoons pure maple syrup  (Optional)
1  egg
½ cup finely chopped cooked bacon
2 tablespoons melted butter, or to taste  (Optional)
2 tablespoons pure maple syrup, or to taste  (Optional)

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or use a nonstick baking sheet. Combine flour, sugar, baking powder, cream of tartar, and salt in a large bowl. Use a pastry cutter to cut cold butter into flour mixture, until you see small, pea-sized pieces of butter throughout the dough. Add milk, 2 tablespoons maple syrup, and egg and mix just until the ingredients are combined; do not overmix. Dough will be sticky with visible pieces of butter. Turn dough out onto generously floured surface and sprinkle bacon pieces on top. Gently knead dough 10 to 15 times to incorporate bacon, sprinkling with additional flour if the dough is super sticky. Pat the dough out to a 3/4- to 1-inch thickness and cut with a biscuit cutter or glass. Transfer biscuits to the prepared baking sheet. Bake in the preheated oven until golden brown on top, 10 to 15 minutes. Brush the tops with melted butter and remaining maple syrup for extra depth.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 12 biscuits

Calories: 319.8
Fat: 17.7 g
Saturated fat: 10 g
Carbohydrates: 33 g
Sugars: 8.2 g
Dietary fiber: 0.8 g
Protein: 7.3 g
Cholesterol: 61 mg
Sodium: 543.5 mg
Shrimp Egg Foo Young
Category: world-cuisine
By Karen

A recipe making egg foo young patties and a delicious sauce to put on top. This is a very special recipe acquired when I worked at a Chinese restaurant to pay for my red '66 VW bug when in high school! The recipe card is tattered and spotted now, but the dish is the best egg foo young I have ever had. Hope you enjoy it too! To serve, place egg patty over steamed rice and put the sauce on top.

Ingredients:
4  eggs
8 ounces fresh bean sprouts
⅓ cup thinly sliced green onions
1 cup cooked small shrimp
¼ teaspoon garlic powder
2 tablespoons vegetable oil
3 cups chicken broth
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons distilled white vinegar
2 tablespoons soy sauce

Directions:
Beat together the eggs, bean sprouts, green onions, shrimp, and garlic powder in a bowl until well-combined. Heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty. Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside. Whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes. Spoon the sauce over the patties.

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

Calories: 227.4
Fat: 12.3 g
Saturated fat: 2.7 g
Carbohydrates: 15 g
Sugars: 9.3 g
Dietary fiber: 1.4 g
Protein: 15.4 g
Cholesterol: 248.4 mg
Sodium: 597.8 mg
Orzo Salad


Ingredients:
orzo pasta, fresh spinach, feta cheese, bell peppers, kalamata olive

Directions:
Toss all ingredients with the orzo., Chill or serve immediately.
Cocktail Meatballs
Category: appetizers-and-snacks
By Lara

These tasty meatballs will disappear quickly from anyone's holiday party. My mom makes them every year for New Years Eve, and now so do I. These do very well in a slow cooker, as you can simmer them before serving, as well as keep them hot for the duration of your party.

Ingredients:
1 pound lean ground beef
1  egg
2 tablespoons water
½ cup bread crumbs
3 tablespoons minced onion
1 (8 ounce) can jellied cranberry sauce
¾ cup chili sauce
1 tablespoon brown sugar
1 ½ teaspoons lemon juice

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake in preheated oven for 20 to 25 minutes, turning once. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

Prep time: 20 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 45 mins
Yields: 10 servings

Calories: 193.2
Fat: 10.2 g
Saturated fat: 4 g
Carbohydrates: 15.2 g
Sugars: 10.3 g
Dietary fiber: 0.5 g
Protein: 9.8 g
Cholesterol: 52.7 mg
Sodium: 84.9 mg
Divers Sea Scallop Chowder


Ingredients:
fresh sea scallops, unsalted butter, bay leaf, celery ribs, thyme, fine sea salt, white pepper, all-purpose flour, yukon gold potatoes, heavy cream, fresh dill, creme fraiche, nutmeg, fresh lemon, chives

Directions:
Rinse scallops under cold water and pat dry. Coat scallops with a little olive oil and place on a plate.
In a 5-quart Dutch oven cook bacon over medium heat; about 6-8 minutes until crisp. Remove with slotted spoon and place on paper towel. When cool crumble the bacon.
Pour off all bacon grease and add 2-tablespoons butter. Add bay leaf, celery, onion, thyme and parsley. Season with salt and white pepper. Cook vegetables 4-5 minutes on until brown.
Add Chardonnay and reduce by half.
Add 3-tablespoons butter, sprinkle flour over vegetables and cook for 2-3 minutes.
Whisk in clam juice until smooth. Add bacon bits, potatoes, tempered cream and 1-tablespoon old bay seasoning. Bring chowder to a full boil and reduce to a slow simmer for 10-12 minutes or until potatoes are done. Stir to prevent chowder from burning. Season with salt and pepper to taste.
Fold in creme fraiche and nutmeg. Stir until combined. Do not let the chowder boil.
Heat a skillet add remaining butter, lemon zest and lemon juice. Season scallops with fine sea salt and white pepper. Dust both sides with old bay seasoning. Cook scallops 1-2 minutes per side or until done. Remove bay leaf from chowder. Season with sea salt and white pepper to taste.
Place chowder in warm bowls and add Divers Sea Scallops.
Garnish chowder with fresh chopped chives.
Apple and Kiwi Juice


Ingredients:
kiwi fruit, red apple

Directions:
Cut the fruits to fit the juicer., Juice the fruits and enjoy!
Blizzard Martini


Ingredients:
white chocolate, vodka, half-and-half

Directions:
"Pour ingredients into a shaker filled with ice and shake well.  Pour into a martini glass.  Garnish with shredded coconut."
Olive Oil Plum Cake


Ingredients:
whole wheat flour, all-purpose flour, baking powder, sea salt, butter, olive oil, demerara sugar, eggs, vanilla extract, plums, ground cinnamon

Directions:
Sift the flour, baking powder, and sea salt into a bowl.
Beat the butter with hand-held mixer until fluffy, about 1 minute. Add the olive oil and beat at medium speed for 1 minute, until the mixture is smooth. Scrape down the bowl and beater.
Add the sugar and beat at medium speed for 1 minute.
Beat in the eggs one at a time, scraping the bowl and beaters between each addition.
Add the vanilla and almond extract and beat for 2 minutes at medium speed, until the mixture is very light.
Slowly add the flour and beat just until incorporated.
Scrape the batter into the 23 cm springform pan with a removable bottom lined with lightly buttered parchment paper and spread it out evenly using a spatula.
Arrange the plums on top in concentric circles, pressing them down into the batter. Sprinkle with Muscovado sugar and ground cinnamon.
Bake the cake in the oven at 180°C for about 40 - 45 minutes, until the edges of the plums are beginning to color and a toothpick comes out clean when inserted into the center of the cake.
Remove from the oven and let the cake cool for 10 minutes on a rack before releasing the sides of the springform. Then let it cool completely before slicing.
Lite Scrambled Eggs With Smoked Salmon


Ingredients:
egg substitute, skim milk, fresh ground pepper, fresh chives, fresh dill, smoked salmon, fresh spinach

Directions:
In a small bowl, beat eggs, milk and seasonings.
Spray a skillet with non-stick spray or use a non-stick skillet.   Heat over medium heat.
When hot, add egg mixture.
Cook eggs, stirring occasionally until slightly set, about 2-3 minutes.
Stir in salmon and spinach until salmon is heated through and the spinach has wilted.
Serve over toasted bread.
Sprinkle with additional fresh chives and dill.
Spicy Chicken


Ingredients:
onion, garlic, butter, margarine, chicken broth, tomato sauce, green onions, Worcestershire sauce, dried thyme, cayenne pepper, salt, garlic powder, pepper, basil, ground cumin, boneless skinless chicken breasts, angel hair pasta, sour cream

Directions:
In a large Dutch oven, saute the onion and garlic in 2 tablespoons butter until tender.
Stir in the broth and next 6 ingredients.
Bring to a boil; reduce heat, simmer, uncovered 10 minutes.
In a large zip-top plastic bag, combine salt, garlic powder, pepper, basil and cumin; mix well.
Add chicken and toss to coat.
In a skillet, saute chicken in remaining butter until juices run clear.
Add chicken to tomato sauce; simmer for 10 minutes.
Cook pasta according to package directions; drain.
Top with chicken mixture.
Garnish with sour cream, if desired.
Weiner Schnitzel, Veal Cutlettes With Lemon


Ingredients:
eggs, fresh lemon juice, parmesan cheese, salt, white pepper, powdered thyme, onion powder, garlic powder, paprika, butter, olive oil, lemon wedges, parsley sprigs

Directions:
Pound veal with a meat pounder until very thin, being careful not to tear the meat.  If you don't have veal, you can also use pork or chicken cutlets.  I have used all 3 at one time or another and they are all delicious.
Beat the eggs with lemon juice. Set aside.
Combine bread crumbs, cheese, and seasonings. Dip the veal in egg mixture and then in the bread crumb mixture, coating evenly.
Place the meat on a cookie sheet in single layer and refrigerate, covered with wax paper, for at least 1 hour to help keep coating intact when cooking.
Saute veal until lightly browned on both sides, 7-10 minutes in all, in butter or olive oil.
Serve immediately, garnished with lemon wedges and parsley.