xiaoxl/recipe_data huggingface dataset:
Avocado Cream


Ingredients:
avocado, nonfat sour cream, fresh lime juice, fresh cilantro

Directions:
Place first 3 ingredients in a blender; process until smooth.
Spoon pureed mixture into a small bowl; stir in cilantro.
Cover and chill.
Gluten Free Chicken Nuggets


Ingredients:
boneless skinless chicken, onion powder, garlic powder, salt, pepper, mayonnaise

Directions:
Preheat oven to 400°.
Cut chicken in nugget sized pieces.
Add all dry ingredients into a large Ziploc bag and crush until smooth.
Place mayonnaise (egg wash could be used here as well] in a bowl.
Dredge chicken through the mayonnaise until thinly coated and place into Ziploc.
Shake coating over chicken and place on a parchment lined cookie sheet.
Bake until cooked through and golden brown, around 20 minutes.
Fiddle Diddles


Ingredients:
butter, margarine, granulated sugar, milk, coconut, walnuts, salt, vanilla

Directions:
Put the butter or margarine, sugar and milk into the saucepan.  Heat on medium, stirring often, until it comes to a boil.  Remove pan from heat.
Add all remaining ingredients. Stir well.  Drop by rounded teaspoonfuls onto the waxed paper. Cool completely.
Store in a container with a lid and waxed paper between the layers. Makes about 40 cookies.
Incredible Gluten Free Mini Pecan Pies


Ingredients:
cream cheese, butter, egg, brown sugar, salt, butter, pecans, vanilla extract

Directions:
preheat oven to 325*.
mix cream cheese and butter together, stir in flour, chill dough in fridge for 1 hour.
Shape dough into balls and place in muffin tins, press dough up the sides and bottom of the muffin cups ( i usually wear a thin latex glove to stop my fingers sticking to the dough, and you have to work fairly quickly while the dough is chilled and still firm ] this amount usually makes 9 little pies.
Sprinkle half the pecans into dough lined muffin cups.
Beat together the egg, 1 tbsp melted butter, salt and vanilla until smooth.
Spoon filling into cups and top with remaining pecans.
Bake at 325* for 25 minutes.
Cool completely before removing pies from muffin tins.
Tex-Mex Turkey Soup
Category: soups-stews-and-chili
By SSTRAWDER

Not only is this soup yummy, it sure beats leftover turkey sandwiches for days on end following a holiday!

Ingredients:
1 tablespoon olive oil
½ cup minced onion
3 cloves garlic, minced
2 teaspoons chili powder
½ teaspoon cumin
½ teaspoon oregano
4 cups water
1 (10.75 ounce) can  condensed tomato soup
1 (28 ounce) can diced tomatoes
1 cup salsa
4 cups shredded cooked turkey
1 tablespoon dried parsley
3  chicken bouillon cubes
1 (14 ounce) can black beans, rinsed, drained
2 cups frozen corn
½ cup sour cream
¼ cup chopped fresh cilantro
6 cups corn tortilla chips
¾ cup chopped green onion
1 cup shredded Cheddar-Monterey Jack cheese blend
½ cup chopped fresh cilantro
½ cup sour cream

Directions:
Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute. Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes. Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 683.8
Fat: 30.5 g
Saturated fat: 12.8 g
Carbohydrates: 59.2 g
Sugars: 11.4 g
Dietary fiber: 10.4 g
Protein: 45.7 g
Cholesterol: 112.3 mg
Sodium: 2036.3 mg
Candy Bar Ice Cream Cake


Ingredients:
ice cream sandwiches, Cool Whip

Directions:
Line glass dish (9x13 inch] with unwrapped ice cream sandwiches.
Cover with layer of cool whip and crushed candy bar.
Repeat sandwiches, cool whip and rest of candy bar.
Freeze 30 min and serve!
Brioche
Category: bread
By MC

A fresh brioche can be served with jelly or other preserves to accompany tea or coffee, or with pate or hors d'oeuvre. The tops of the small ones can easily be pulled away, giving space for a sweet or savory filling. Brioche dough can also be used for wrapping other ingredients such as beef for boeuf-en-croute, a salmon filling for a koulibiaca, or a spicy garlic sausage.

Ingredients:
1 tablespoon active dry yeast
⅓ cup warm water (110 degrees F)
3 ½ cups all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
4  eggs
1 cup butter, softened
1  egg yolk
1 teaspoon cold water

Directions:
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable. Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes. Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze. Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.

Prep time: 40 mins
Cook time: 30 mins
Total time: 1 day
Yields: 2 9x5-inch loaves

Calories: 227.7
Fat: 13.3 g
Saturated fat: 7.8 g
Carbohydrates: 22.1 g
Sugars: 1 g
Dietary fiber: 0.9 g
Protein: 5 g
Cholesterol: 89.8 mg
Sodium: 246.1 mg
Roast Beef Smorrebrod


Ingredients:
butter, roast beef, tomatoes, chives, remoulade sauce

Directions:
Spread butter over bread., Place roast beef on bread, allowing meat to overhang., Spoon remoulade over beef, and sprinkle with chives., Top with tomato slice, and enjoy.
Ahi Tuna Potstickers


Ingredients:
fresh ahi tuna, fresh ginger, green onion, eggs, sherry wine, soy sauce, wonton wrappers

Directions:
For the filling: Place the tuna on a cutting board. Remove the skin, if any, and dice the fish into 1/4-inch cubes and place in a large bowl. Mince the ginger and green onions and add to the tuna. Blend in the egg whites, wine and the soy sauce. Toss, and chill in the refrigerator for 30 minutes.
To assemble: Keep a cup of water, your filling, and your wrappers handy. Lay a few wrappers out flat on a countertop. Place about 1-ounce of filling into the center of a wrapper using a tablespoon. Dip your finger in the water (or use a wet brush] and run your wet finger (or wet brush] along 2 connected edges of the wrapper. (Say, for example, the left side and the bottom.] The area you are creating here is a moist strip along the half of the perimeter where water is applied. Fold the wrapper over on the diagonal. The 2 moist sides will bond to their dry counterparts to make a nice little triangular pocket. Remember that the water acts like a glue. Thus, if wet edges are folded to the dry edges, all is well; otherwise, your pot stickers will come open. (If you get pulled away in the process of assembling, cover the wrappers with a kitchen towel to keep them moist until you get back.].
To give the folded-over wrappers that traditional pot sticker look, pick up the wrapper and fold over the sides that have been joined with water in a pleating action. Make 3 or 4 pleats. Put the assembled wrappers on a parchment-lined pan, but make sure that they do not touch each other. If they are left touching, they will stick together, which is bad news because, when you go to separate them, you will have pot stickers with holes. However, this is less of a problem if you use traditional pot sticker wrappers, as they are thicker. When all of the pot stickers are assembled in wrappers, you can cook them immediately at this point or you can freeze them for future cooking. We use to freeze them by the hundreds at the Diner, placing them in airtight containers more suited for freezer storage.
For the potstickers: Heat a griddle, wok, or pan over medium-high heat. When hot, cover the bottom with nonstick spray. Put the potstickers in the pan and cover with a tight-fitting lid (or, if you are working on a griddle, use a pan to cover the pot stickers].
Lift the lid, toss in about a quarter of a cup of water, and quickly close the lid. Let the potstickers steam for about 4 minutes. If you really need to satisfy your curiosity and take a peek, just be sure to add more water. The end result should be that the pot stickers have a crispy golden brown bottom and a soft pasta top. We use to serve them at the Diner on a bed of garlic-sauteed spinach with a soy dipping sauce. (Chopsticks are provided.] I also recommend them with any good commercial spicy chili oil. To make the soy dipping sauce, mix equal parts soy and rice wine or black vinegar. Enjoy!
Hamburger Cream Gravy


Ingredients:
bacon drippings, ground beef, onions, flour, milk, mashed potatoes

Directions:
Heat bacon drippings or oil in a large skillet over medium-hi heat; add ground beef and onion and cook and stir, breaking meat into small crumbs, until meat and onions have browned, about 7 minutes.
Push meat to side of pan and drain off all but 1 1/2 tablespoons pan drippings; return to low heat and whisk flour into pan drippings until smooth.
Slowly add milk and stir until smooth.
Move meat back into center of pan and stir to coat with gravy; cook until thickened, season with salt and pepper to taste and serve over split baking powder biscuits, toast or corn bread or over mashed potatoes.
Chicken Yakisoba
Category: world-cuisine
By Allrecipes

This traditional Japanese yakisoba noodle dish includes cabbage and chicken in a spicy sauce.

Ingredients:
2 tablespoons canola oil
1 tablespoon sesame oil
2  skinless, boneless chicken breast halves - cut into bite-size pieces
2 cloves garlic, minced
2 tablespoons Asian-style chile paste
½ cup soy sauce
1 tablespoon canola oil
½ medium head cabbage, thinly sliced
1  onion, sliced
2  carrots, cut into matchsticks
1 tablespoon salt
2 pounds cooked yakisoba noodles
2 tablespoons pickled ginger, or to taste  (Optional)

Directions:
Heat 2 tablespoons canola oil and sesame oil in a large skillet over medium-high heat. Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. Stir chile paste into chicken mixture; cook and stir until chicken is completely browned, 3 to 4 minutes. Add soy sauce and simmer for 2 minutes. Pour chicken and sauce into a bowl. Heat 1 tablespoon canola oil in the skillet over medium-high heat; cook and stir cabbage, onion, carrots, and salt in hot oil until cabbage is wilted, 3 to 4 minutes. Stir the chicken mixture into the cabbage mixture. Add noodles; cook and stir until noodles are hot and chicken is no longer pink inside, 3 to 4 minutes. Garnish with pickled ginger.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 502.8
Fat: 16.5 g
Saturated fat: 2.2 g
Carbohydrates: 69.8 g
Sugars: 9.6 g
Dietary fiber: 7.2 g
Protein: 26.5 g
Cholesterol: 29.3 mg
Sodium: 3867.9 mg
Tablespoon Trail Mix


Ingredients:
chickpeas, roasted soybeans, mango, raisins, dark chocolate

Directions:
Combine all the ingredients in a plastic bag or bowl., Enjoy!
Ginger Pork


Ingredients:
chives, pork, all-purpose flour, ginger juice, sake, soy sauce, sake, soy sauce, sugar, water

Directions:
(To marinade] In a medium bowl, combine {marinade} ingredients. Add pork, and marinade for at least 20 minutes.
Spread out all-purpose flour over a  plate. Dredge the pork in the flour, so that they are coated. (It’s not necessary to coat evenly.] Shake off any excess flour.
Heat salad oil in a skillet over medium heat. Spread pork in a single layer. brown pork on both sides. Set the pork aside. Wipe the skillet with paper towels.
Combine {sauce} ingredients and remaining ginger, and add to the skillet. After it starts to bubble and thicken, return the pork to the pan. Stir a little. Sprinkle with chives.
Stuffed Jalapenos With Ground Chuck Steak


Ingredients:
garlic powder, cayenne pepper, white pepper, salt, oregano, parsley, basil, peppercorn, cream cheese, colby-monterey jack cheese

Directions:
Preheat oven to 350.
Cook ground chuck steak in pan on medium heat til just turning brown(most pink of meat is gone]. While the meat is cooking slowly, make canoe shaped slots into the jalapenos. Clean out seeds and thin membrane. Cook into meat the garlic, cayenne pepper, peppercorn, white pepper, salt, oregano, parsley, and basil. The meat will be thoroughly cooked and mixed well with spices. Make sure all meat pieces are no bigger than BB's.
In small bowl place cream cheese and mix in the meat and spice mix. Place the mix into a ziploc bag, seal and make a slit in one corner. Use the bag to pipe the mix into the jalapenos.
Place one thin slice of cheese on each jalapeno.
Bake in a preheated oven at 350 for 15-20 minutes on baking sheet. Use parchment paper under the jalapenos.
Turkey Bacon, Cucumber, Spinach and Tomato Sandwich


Ingredients:
English cucumbers, bacon, spinach, tomatoes, mayonnaise, fresh ground black pepper

Directions:
Toast the bread.
Cook the turkey bacon.  I microwaved mine on high for 2 minutes.
Clean and dry the spinach leaves.
Slice the cucumber and tomato.
Spread one tablespoon of the mayo on each piece of toast. You can use more if you want more.
Put the cucumber, tomato, bacon and spinach on the toast.
Sprinkle with the fresh ground pepper.
Top with the other piece of toast.
Cut in half if you wish.  Eat.
Bon Appetit!
Coconut & Cashew Bread Paste (Vegan)


Ingredients:
cashew nuts, coconut, sugar, salt, vanilla-flavored soymilk, cocoa powder, nutmeg, cinnamon

Directions:
Blend all ingredients together in the blender.  Start with 1/4 cup soymilk and when blending add soymilk as needed for desired thickness.
Spread on top of cooked toast or it tastes nice if you spread it on bread before putting it in the toaster oven.
Refrigerate the leftovers for the next day. :]  It will thicken after it has been in the refrigerator.
Roasted Corn, Black Bean, and Mango Salad


Ingredients:
canola oil, garlic clove, corn kernels, mango, black beans, red onion, red bell pepper, lime juice, chipotle chile in adobo, fresh cilantro, ground cumin, salt

Directions:
Heat oil in a large non stick skillet over medium-high heat.
Add garlic and cook, stirring, until fragrant, about 30 seconds.
Stir in corn and cook, stirring occasionally, until browned, about 8 minutes.
Transfer the corn mixture to a large bowl.
Stir in mango, beans, onion, bell pepper, lime juice, chipotle pepper, cilantro, cumin, and salt.
Serve at room temperature.
TIP: Ingredient Note: Chipotle peppers are smoked jalapenos with a fiery taste that are canned in adobo sauce. Look for them in the Hispanic section of large supermarkets and in specialty stores.
MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours. Serve at room temperature.
Potato Bread


Ingredients:
potatoes, shortening, sugar, salt, flour

Directions:
Cool potato water to lukewarm.
Dissolve yeast in 1/4 cup of the liquid.
To the remaining liquid, add the shortening sugar and salt.
Add the softened yeast and 1/2 cup of the flour.
Beat; add remaining flour gradually.
Turn out onto floured surface and knead until thoroughly elastic and no longer sticky (the dough should feel something like your ear lobe in texture].
Place in a bowl, cover and let rise until doubled.
When doubled, divide into 2 parts, shape into loaves and place in greased loaf pans.
Cover and let rise again until dough doubles in bulk.
Bake in a preheated 375F oven for 45 minutes or until bread shrinks a little from the sides of the pan.
Rich Shrimp


Ingredients:
butter, garlic clove, onion, alfredo sauce, mozzarella cheese, raw shrimp, fresh parsley, croutons

Directions:
In non-stick skillet, add butter, onion, garlic and saute gently until onions are translucent.
Add alfredo sauce and 1/2 pound of shredded mozzarella.
Stir, add shrimp, stir, add parsley to top.
Add croutons to cover top of mixture, gently press croutons into mixture, but not completely.
Sprinkle 1/2 pound mozzarella over croutons.
Cover with lid, simmer for about 20 minutes.
Wine Jelly
Category: side-dish
By Juanita Peek

This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white.

Ingredients:
3 ½ cups wine
½ cup fresh lemon juice
1 (2 ounce) package dry pectin
4 ½ cups white sugar

Directions:
Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary. Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for  5 minutes in boiling water bath.

Yields: 5 half-pint jars

Calories: 106
Carbohydrates: 23.4 g
Sugars: 22.7 g
Sodium: 1.1 mg
Chicken Pesto Grilled Sandwiches/Paninis-Original & Lighter


Ingredients:
asiago cheese, pine nuts, garlic cloves, salt, pepper, olive oil, pesto sauce, white wine, salt, pepper, skinless chicken breast half, sun-dried tomatoes, water, olive oil, white wine, baby portabella mushrooms, gouda cheese, butter

Directions:
For pesto, combine first six ingredients in a food processor.
Process until finely chopped; gradually pour in olive oil and process until all ingredients are thoroughly combined.
For chicken marinade, combine all marinade ingredients (using 1/4 cup of the pesto you just made and reserving remaining pesto for later use]. Place marinade and chicken in a bowl or zip-top plastic bag. Make sure chicken is thoroughly covered; refrigerate 6-8 hours.
Remove chicken from marinade; discard marinade.
In a nonstick skillet, cook chicken in 2 Tablespoons oil over med-high heat, about 5 - 7 minutes. Remove chicken and divide into 6 equal portions; set aside.
Drain tomatoes.
In same skillet that you cooked the chicken in, saute mushrooms and sun-dried tomatoes in remaining 2 tablespoons oil and 1 tablespoon white wine until mushrooms are tender and liquid is absorbed; divide into 6 equal portions; set aside.
Separate thinly sliced Gouda into 6 equal portions.
Cut 12 slices, 1/2" thick, from Italian bread loaf.
For each sandwich, do the following:
Take two slices of bread; spread 1 tablespoon pesto on each slice.
On one slice of bread, layer chicken strips, mushroon/tomato mixture, and then Gouda slices.
Place remaining bread slice, pesto side down on top of cheese.
Spread approximately 1 teaspoon butter on top bread slice.
Place, buttered side down, on preheated griddle or grill.
With a spatula, press down on the sandwich - just to kind of "smoosh" it together, and while it is cooking,  spread approximately 1 teaspoon butter on top slice of bread. Grill approximately 5 minutes, flip and grill approximately 3-5 minutes more or until cheese is melted and bread is golden brown and crispy.
Repeat for remaining sandwiches.
***Lighter version***.
For pesto sauce, substitute 1/2 cup chicken or vegetable broth for the olive oil and omit the salt (if using low-sodium chicken or vegetable broth, you may not want to omit the salt] and reduce pine nuts to 1/3 cup or omit altogether (if you want to go even lighter].
Proceed with recipe as instructed.
Reduce Gouda to 6-8 ounces (depending on your preference for cheesiness], thinly slice and proceed with recipe instructions.
Omit the butter that is spread on top of the bread before grilling and instead use a lighter spread - I use Smart Balance Light Buttery Spread w/ Flax, or I Can't Believe It's Not Butter Spray (No fat or calories in this one].
Depending on which and how many of the suggested changes you make, you could cut the fat and calories significantly and still have a tasty panini.  :].
Smoky Chipotle Hummus


Ingredients:
garbanzo beans, water, tahini, fresh lemon juice, olive oil, chipotle pepper, garlic cloves, ground cumin, sun-dried tomatoes packed in oil, fresh cilantro, salt, fresh ground black pepper

Directions:
In a food processor, blend garbanzo beans and next 7 ingredients in processor until smooth.
Add red peppers, sun-dried tomatoes, cilantro, salt and pepper. Pulse process, using on/off turns, until coarsely chopped.
Transfer hummus to medium bowl. Cover and chill until ready to serve. Bring to room temperature before serving. Accompany with warm pita or pita chips. Can be made 2 days ahead.allows flavors to develop!
Alphabet Soup
Category: soups-stews-and-chili
By MRSMCEVERS

A quick and easy vegetable soup made with ground round and spicy vegetable juice cocktail. My kids love it!

Ingredients:
1 pound ground round
3 cubes beef bouillon
3 cups hot water
1 (46 fluid ounce) bottle spicy vegetable juice cocktail
1 pound frozen mixed vegetables, thawed
8 ounces uncooked alphabet pasta
6 cups water
salt and pepper to taste

Directions:
Place the meat in a large stock pot, and cook over medium-high heat until evenly brown. Drain the meat, except for about  2 tablespoons of the juices. Dissolve the bouillon cubes in 3 cups of hot water, and add to the stock pot with the meat. Stir in spicy vegetable juice cocktail, mixed vegetables, alphabet pasta, and 6 cups of water. Simmer 20 minutes, or until pasta is tender. Season to taste with salt and pepper, and serve.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 12 servings

Calories: 182.4
Fat: 5.1 g
Saturated fat: 1.9 g
Carbohydrates: 23.5 g
Sugars: 4.5 g
Dietary fiber: 3.1 g
Protein: 11.2 g
Cholesterol: 23 mg
Sodium: 580.4 mg
Robert's Salsa


Ingredients:
tomatoes and green chilies, whole canned tomatoes, salt, cumin, sugar, garlic powder, paprika, garlic clove, fresh cilantro leaves, lime, juice of, yellow onion

Directions:
"Combine ingredients in blender.  Blend on low one minute (or until you have the consistency you desire.]  Enjoy."
Crabby Cheese Angel Hair Pasta


Ingredients:
angel hair pasta, butter, garlic, oregano, tomatoes, half-and-half cream, green onion, swiss cheese, parmesan cheese

Directions:
Cook Pasta according to pkg.
instructions; drain well.
While pasta is cooking, cook garlic, mushrooms and Oregano in butter in a saucepan for about 1 1/2 minutes, stiring frequently.
Add tomato and continue cooking till tomato is cooked-- about three minutes.
Add remaining ingredients, mixing well.
Cook over medium heat, stirring frequently until cheese is melted and sauce is hot.
Pour sauce over hot cooked Angel Hair.
Make sure to pass extra Parmesan cheese.
Cheddar & Bacon Mushroom Cakes


Ingredients:
mushrooms, shiitake mushroom, salt, black pepper, cream cheese, bacon, onion, garlic clove, fresh chives, fresh parsley, cheddar cheese, eggs, garlic cloves

Directions:
Heat diced bacon in skillet over medium-high heat until bacon is crisp and crumbly;  remove bacon bits, leaving bacon grease in pan.  Turn off the heat to the skillet.  Add 4-5 crushed cloves of garlic to the bacon grease, remove & discard garlic cloves when fragrant (to flavor the bacon grease - leave in the grease longer for a more intense garlic flavor].
Mix all ingredients (minus the cup of breadcrumbs for dredging] together in a bowl;  form into patties, dredge in breadcrumbs.
Reheat the bacon grease and fry the patties in the bacon grease until golden brown on each side.