xiaoxl/recipe_data huggingface dataset:
Onigiri - Japanese Rice Balls
Category: side-dish
By Li Shu

Onigiri are Japanese rice balls. They're fun to make and are a staple of Japanese lunchboxes (bento). You can put almost anything in an onigiri; try substituting grilled salmon, pickled plums, beef, pork, turkey, or tuna with mayonnaise.

Ingredients:
4 cups uncooked short-grain white rice
4 ½ cups water
1 cup water
¼ teaspoon salt
¼ cup bonito shavings (dry fish flakes)
2 sheets nori (dry seaweed), cut into 1/2-inch strips
2 tablespoons sesame seeds

Directions:
Wash the rice in a mesh strainer until the water runs clear. Combine washed rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover.  Simmer rice until the water is absorbed, 15 to 20 minutes.  Let rice rest, for 15 minutes to allow the rice to continue to steam and become tender. Allow cooked rice to cool. Combine 1 cup water with the salt in a small bowl.  Use this water to dampen hands before handling the rice. Divide the cooked rice into 8 equal portions. Use one portion of rice for each onigiri. Divide one portion of rice in two. Create a dimple in the rice and fill with a heaping teaspoon of bonito flakes. Cover with the remaining portion of rice and press lightly to enclose filling inside rice ball.  Gently press the rice to shape into a triangle. Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds. Repeat to make a total of 8 onigiri.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 8 onigiri

Calories: 744.4
Fat: 3.3 g
Saturated fat: 0.6 g
Carbohydrates: 159.4 g
Sugars: 1 g
Dietary fiber: 6.1 g
Protein: 14.4 g
Sodium: 160.4 mg
Pizza Bread


Ingredients:
green pepper, onion, tomato paste, mozzarella cheese, provolone cheese

Directions:
Preheat the oven to 350 degrees.
Split the Italian Loaf in half - longways.
Place both halves on a cookie sheet with foil over it for easy cleanup.
Spread 1 can of tomato paste on each half of bread.
Then place the pepperoni slices, and the onions, and peppers, and mushrooms.  These can all be finely minced or coarsely chopped depending on personal preference.  Minced does help to keep it all on the bread and spread easier though.  I also like the texture of the minced pepperoni.
Finally top all the toppings with the sliced cheeses.
Place in the oven and bake until the cheese is melted - about 15 minutes.
Tortilla Mushroom Appetizer


Ingredients:
10-inch whole wheat  tortillas, aged cheddar cheese, monterey jack cheese, chili powder

Directions:
Pour boiling water over the dried mushrooms and soak for 5 minutes, drain& chop the mushrooms.
When the tortillas are almost crisp, (3-5min 350 oven], remove from oven, sprinkle with the chili if using sprinkle the cheese evenly over the two tortillas, add the mushrooms.
Broil until the cheese bubbles apprx 6 minutes.
Slice each tortilla into 6 wedges& serve.
48 H Hollywood Fasting Drink


Ingredients:
banana, apple, oranges, juice of, honey, mineral water, tap water

Directions:
Cut banana and apple into smaller chunks, put in a blender or mixer.
Add orange and lemon juice and honey, blend until smooth.
Add grape or red berries juice, stir. Transfer to a 2 l jug.
Add mineral or tap water, stir. keep cool in the fridge and sip the juice throughout the day.
This amount is enough for 1 day.
Mom's Apple Fritters
Category: bread
By ABBY9

My mom made these for us after school in the fall with the apples we'd pick and buy from a fruit farm. Warm, crisp, and sweet, a perfect fall treat.

Ingredients:
1 quart vegetable oil for deep-frying
1 ½ cups all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
½ teaspoon salt
⅔ cup milk
2  eggs, beaten
1 tablespoon vegetable oil
3 cups apples - peeled, cored and chopped
1 cup cinnamon sugar

Directions:
Heat the oil in a deep-fryer or electric skillet to 375 degrees F (190 degrees C). In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the milk, eggs and oil and stir until well blended. Mix in apples until they are evenly distributed. Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 minutes depending on the size. Fry in smaller batches so they are not crowded. Remove from the hot oil using a slotted spoon and drain briefly on paper towels. Toss with cinnamon sugar while still warm.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 24 servings

Calories: 117.8
Fat: 4.9 g
Saturated fat: 0.8 g
Carbohydrates: 17.4 g
Sugars: 2.5 g
Dietary fiber: 0.6 g
Protein: 1.6 g
Cholesterol: 16 mg
Sodium: 98.1 mg
Broccoli and Chicken Casserole


Ingredients:
turkey, green onion, skim milk, swiss cheese, dried basil, pepper, paprika

Directions:
1. Cook noodles according to package directions. Drain well.
2. In a 2-quart casserole stir together noodles, chicken or turkey, broccoli, and green onions.
3. In a medium mixing bowl stir together soup, milk, cheese, basil, and pepper. Stir into noodle mixture.
4. Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated through. Sprinkle with paprika.
Eat Til You Bust Chicken Tortilla Soup


Ingredients:
chicken breasts, water, celery, carrots, onions, garlic, salt, white pepper, black pepper, cayenne pepper, cumin, fresh cilantro, tomatoes and green chilies, tomatoes and green chilies, heavy whipping cream, corn, corn tortillas, monterey jack and cheddar cheese blend, canola oil

Directions:
In a large stockpot, over med hi heat, boil chicken, carrots, celery, onion, garlic, salt, and peppers in water for 1 to 2 hours, or until chicken is very tender, and easy to de-bone.
Remove chicken and let cool. Reduce heat to simmer.
Add Rotel, cilantro, corn, and cumin to the pot, stir well.
Remove chicken from the bone, and chunk. Add to the pot. Simmer 30 minutes.
Add cream. Stir in bullion paste to taste.
Cut tortillas in thin strips, and fry in heated oil (med hi heat] until golden brown, drain on paper towels.
Place tortilla strips in bottom of bowl, ladle soup over top. Sprinkle with cheese.
Porcupines


Ingredients:
ground beef, egg, salt, paprika, green peppers, rice, chili powder

Directions:
Mix together: beef, bread crumbs, egg, salt, paprika, and green pepper.
Form into balls using about 1/3 cup meat mixture for each.
Roll each ball in rice to coat lightly, then flatten somewhat to form thick patties.
Heat Prego and chili powder in deep saucepan.
Add patties to sauce, making sure there is sauce all over the patties (otherwise your rice will not cook well and will be crunchy--yuk].
Cook covered over medium heat until done (about 45 minutes], turning patties as needed to keep well covered in sauce.
Party Punch (Kid- Friendly)


Ingredients:
lemon, lime

Directions:
In large punch bowl, combine sherbet with pineapple juice., Add lemon-lime soda., Place lemon and lime slices on top of punch as a garnish.
Cajun Spice Mix


Ingredients:
salt, sweet paprika, white pepper, onion powder, garlic powder, cayenne pepper, dried thyme leaves, black pepper, dried sweet basil leaves

Directions:
"Mix all spices together and store in a shaker."
Black Forest Cake With Chocolate-Almond Mousse Frosting


Ingredients:
eggs, water, cherry pie filling, light corn syrup, heavy whipping cream, chocolate chips, powdered sugar, instant coffee, salt, maraschino cherries, sour cherry

Directions:
MIX cake according to package directions (two or three layers may be used]; BLEND in 1 teaspoon almond extract; FOLD in 1/2 cup semi-sweet chocolate bits or chips; BAKE cake according to package directions.
COOL cakes completely in pans on wire rack.
COMBINE 20-21 oz cherry pie filling, 1/4 cup light corn syrup, 1/4 teaspoon almond extract, 1/4 teaspoon rum extract, and 1/4 teaspoon Angostura bitters.
WARM mixture in a medium saucepan over medium heat until it gently bubbles and thickens, stirring occasionally (about 7 minutes]; ALLOW mixture to cool (If you are making a three-layer cake, this recipe for the filling should be doubled].
TURN one cake onto cake plate, flat-side up; SPREAD cherry mixture evenly; TURN other cake round carefully onto plate or hand; PLACE flat suface over cherry filling; REPEAT, if a third layer is used.
MELT 12 ounces chocolate chips in double boiler at medium temperature with 1 cup whipping cream; COOL.
BEAT remaining one cup whipping cream with an electric mixer on low speed until soft peaks form tips curl]; ADD 1 tablespoon powdered sugar, 1/4 teaspoon almond extract, and chocolate chip/whipping cream mixture; CONTINUE beating on low speed until stiff peaks form (tips stand straight].
FROST completely cooled cake layers one at a time, decorating outermost  surface in swirls with a spoon.
GARNISH with 1 oz semisweet chocolate shavings (create shavings or curls using a swivel vegetable peeler or a cheese grater with a semisweet chocolate bar; pitted maraschino or sour cherries and/or sliced almonds may be added as additional garnish, if desired].
SLICE, serve and enjoy!
Four-Cheese Chicken Fettuccine


Ingredients:
fettuccine, cream cheese, heavy whipping cream, butter, garlic powder, parmesan cheese, part-skim mozzarella cheese, swiss cheese, butter, parmesan cheese

Directions:
Cook fettuccine according to package directions and drain.
In a pot, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder.
Stir in cheeses, cook and stir until melted.
Add chicken and heat through.
Add fettuccine to the sauce.
Transfer to a shallow greased 2-1/2-qt. baking dish.
Combine topping ingredients and sprinkle over chicken mixture.
Cover and bake at 350° for 25 minutes.
Uncover and bake 5-10 minutes longer or until golden brown.
Lemon Pecan Pilaf


Ingredients:
chicken broth, long grain white rice, butter, pecan halves, lemon juice, lemon peel, fresh parsley

Directions:
Bring broth to a boil in a saucepan., Stir in rice and return to a boil., Reduce heat, cover and simmer for 20-25 minutes or until the rice is tender., Melt the butter in a non-stik skillet., Add the pecans and saute until golden., Stir in the lemon juice and peel., Pour over rice and stir to coat., Sprinkle with parsley.
Breakfast Starter


Ingredients:
olive oil, eggs, onion, milk, water, cheese

Directions:
Cooking the starter:
Heat skillet with olive oil till hot.
Add tater tots and onion.
As tater tots and onion cook, break tots up with turner until they resemble hash browns.
When they are hot and onion is done, remove to bowl and keep warm.
Mix eggs with milk or water and pour into the hot skillet. Cook on medium heat.
Cook eggs scraping the bottom of pan as they cook to scramble them.
When eggs are just about done, add your tater tot mixture and mix with eggs.
Let eggs finish cooking.  Shut off burner and mix cheese lightly into eggs.
I use cheddar cheese.
Adding other ingredients:
While tater tots and onions are cooking add any other ingredients you like.
Add them in the order going from the ones that take the longest to cook to the shortest amount of time to cook.
Cut small items into small bite size pieces.
Left overs work great for this.
Savoury Chocolate Pasta


Ingredients:
eggs, semolina flour, white flour, cocoa powder, salt

Directions:
Mix flour, salt and cocoa powder to consistent blend add additional cocoa powder for darker colour.
Form well and crack eggs into well.
Mix dough adding additional flour to reach playdough like texture.
Wrap dough in plastic wrap and let rest in fridge for 1 hour.
Using pasta maker, roll dough sheets to desired thickness and then cut into fettuccine or your favourite shape.
Boil in salted water until pasta floats.
Maple Pecan Waffles


Ingredients:
all-purpose flour, baking powder, salt, milk, pecans, fresh strawberries

Directions:
Preheat waffle iron.
Sift flour with baking powder and salt.
In mixing bowl, beat egg yolks, milk, and oil until combined.
Gradually add flour mixture, beating after each addition and beat only until smooth.
Beat egg whites until stiff peaks form.
Fold whites into batter.
Stir in pecans and maple extract.
For each waffle, pour 1/2 cup batter into center of waffle iron or until it spreads to 1 inch from edges.
Cook until waffle iron stops steaming.
Waffle should be crisp and golden.
Serve hot with warmed maple syrup and melted butter and sliced strawberries.
Carnival Confetti Scones #RSC


Ingredients:
all-purpose flour, sugar, salt, baking powder, sharp cheddar cheese, sharp cheddar cheese, mini sweet peppers, chives, chives, butter, bacon bits, bacon bits, half-and-half, half-and-half, parmesan cheese

Directions:
ASSEMBLAGE OF INGREDIENTS:
Chop the following and place in a mixing bowl and set aside:
¾ cup sharp cheddar cheese small cubed or shredded.
1/3 cup smaller cubed red and yellow assorted mini sweet peppers.
¼ cup cubed baby carrots (the same size as the peppers].
¼ cup snipped or chopped (the same size as the peppers and carrots] chives.
Now assemble dry ingredients:
2 cups all purpose flour.
1 teaspoon sugar.
½ teaspoon salt.
1 tablespoon baking powder.
Now Sift Dry Ingredients into another container.
ADD:  2 tablespoons of Hidden Valley Original Ranch Seasoning Mix and bacon bits and stir well.
Mix together wet ingredients:
¼ cup Greek yogurt and ¾ cup half and half.
FINALLY:
Add butter cubes to dry ingredients and mix in with pastry cutter or a fork.  Do not use your fingers as the dough will warm up too much and the scones will not be tender.  Add cheese, bacon bits, and all the veggies.  Lastly add the wet ingredients and mix well with your fork or a spoon.
Divide the dough as evenly as you can into your mini scone pan.  Baste the tops with 2 tablespoons of half and half and sprinkle Parmesan cheese on tops.
Place your scone pan in the refrigerator and  preheat oven to 400 degrees.
When oven is ready place scone pan on center rack in oven and bake until golden brown from 18 to 25 minutes depending on your oven.  Keep an eye on the color and remove when golden brown.
Turn them out onto a wire rack and enjoy!   Bon Appetit!
Easy Kolacky
Category: bread
By mommymeggy

This simple Czech cream cheese pastry, pronounced kolotch-key, is a very old holiday favorite.  Using Solo®-brand filling found in the baking aisle is a delicious time-saver.  The prune flavor is scrumptious!

Ingredients:
1 (8 ounce) package cream cheese, softened
1 cup butter
½ cup confectioners' sugar
2 cups all-purpose flour
1 (12.5 ounce) can apricot fruit filling (such as Solo®)
¼ cup confectioners' sugar for dusting

Directions:
Place the cream cheese and butter in a large bowl; beat with electric mixer until smooth and creamy. Beat 1/2 cup of confectioners' sugar into the butter mixture. Slowly beat in the flour; mix well. Cover bowl and refrigerate at least 3 hours, or overnight. Preheat an oven to 375 degrees F (190 degrees C). On a well floured board, roll out chilled dough to 1/8 inch.  Use a pizza wheel to cut dough into 2 1/2 inch squares. Spoon approximately 2 teaspoons of filling in the center of each square; do not overfill.  Fold opposite corners of each square into the middle to encase dough, pinching dough together in center. Filling should peek out a little at each end. Transfer cookies to an ungreased baking sheet. Bake the kolacky in the preheated oven until set but not brown, about 12 minutes.  Remove to racks to cool. Dust cooled kolacky with remaining powdered sugar.

Prep time: 30 mins
Cook time: 12 mins
Total time: 3 hrs 42 mins
Yields: 3 dozen kolacky

Calories: 126.2
Fat: 7.4 g
Saturated fat: 4.6 g
Carbohydrates: 14.4 g
Sugars: 6.9 g
Dietary fiber: 0.2 g
Protein: 1.3 g
Cholesterol: 20.4 mg
Sodium: 58.8 mg
Ground Turkey Lettuce Wraps
Category: appetizers-and-snacks
By Pat J

Easy and delicious lettuce wraps made with ground turkey. Top with green onions, peanuts, and peanut sauce as desired.

Ingredients:
1 tablespoon olive oil
1 medium yellow onion, diced
2 tablespoons soy sauce
2 cloves garlic, minced
1 pound ground turkey
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 teaspoon sesame oil
¼ teaspoon red pepper flakes
¼ teaspoon ground ginger
1 head lettuce, separated into leaves

Directions:
Heat olive oil in a pan over medium-high heat. Add onion and soy sauce; cook until tender, about 5 minutes. Stir in garlic; cook until fragrant, about 1 minute. Add turkey and cook, breaking into smaller pieces, until no longer pink, about 5 minutes. Make the sauce by whisking soy sauce, rice vinegar, brown sugar, sesame oil, red pepper flakes, and ginger together in a small bowl. Pour over turkey mixture and simmer until slightly reduced, 2 to 3 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 259.2
Fat: 13.4 g
Saturated fat: 2.9 g
Carbohydrates: 11.5 g
Sugars: 7.2 g
Dietary fiber: 2.2 g
Protein: 24.8 g
Cholesterol: 83.6 mg
Sodium: 756.3 mg
Dip For The Stars
Category: appetizers-and-snacks
By DANA COLE

A delectable layered dip for any special occasion made with feta and cream cheese, pesto, pine nuts and sun-dried tomatoes. Vodka or gin may be substituted for the vermouth. Looks beautiful on the table, tastes heavenly on your tongue!

Ingredients:
1 cup unsalted butter
¾ pound feta cheese, crumbled
1 (8 ounce) package cream cheese, softened
2 cloves garlic, minced
1  shallot, minced
3 tablespoons dry vermouth
ground white pepper, to taste
½ cup pine nuts, toasted
1 cup chopped sun-dried tomatoes
¾ cup pesto sauce

Directions:
In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper. Process until smooth. Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour. Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 30 (2 tablespoon) servings

Calories: 162.4
Fat: 15.2 g
Saturated fat: 8.2 g
Carbohydrates: 2.9 g
Sugars: 1.4 g
Dietary fiber: 0.5 g
Protein: 4.2 g
Cholesterol: 36.5 mg
Sodium: 234.3 mg
Cilantro Serrano Cream Sauce
Category: side-dish
By Luci

This is a great sauce for chicken tacos and fish tacos. It's also great as a dip!

Ingredients:
½ bunch cilantro, coarsely chopped
3  serrano chile peppers, seeded and chopped
3 cloves garlic
1 cup mayonnaise
1 cup heavy cream
salt and pepper to taste

Directions:
Place cilantro, serrano peppers, garlic, mayonnaise, and cream into a blender; season with salt and pepper. Puree until smooth, about 15 seconds.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups

Calories: 151.7
Fat: 16.4 g
Saturated fat: 5.1 g
Carbohydrates: 1.2 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 0.5 g
Cholesterol: 25.6 mg
Sodium: 84.8 mg
Roasted Butternut Squash, Marcona Almond & Pomegranate Salad


Ingredients:
pomegranate seeds, sweet paprika, garlic powder, fresh ground black pepper, extra virgin olive oil, red wine vinegar, olive oil, honey, Dijon mustard, ground black pepper

Directions:
PREPARING THE SQUASH:
Preheat oven to 375.
Cut ends off butternut squash, peel, and slice lengthwise.
Remove seeds and chop into 1 inch cubes.
In a medium bowl, combine spices, oil and vinegar into a paste.
Add squash and toss until coated.
Arrange the squash cubes in one layer in a roasting pan.
Roast for 20 minutes, toss once, and cook for an additional 25 minutes or until the squash is browned and is tender throughout.
Cool to room temperature.
PREPARING THE DRESSING:
Combine vinegar, olive oil, honey, mustard and black pepper in a jar; shake thoroughly to combine.
ASSEMBLING THE SALAD:
Add just enough dressing to the salad greens to coat the leaves very lightly.
Add squash and pomegranate seeds; toss gently.
Sprinkle marcona almonds and goat cheese (optional] on salad just before serving.
Simple Prawn, Pea and Broccoli Broth


Ingredients:
sugar snap peas, broccoli florets, water

Directions:
1. Cut the broccoli into small florets and cut off the tips of the sugar snap peas. Put them on to steam together for about 5 minutes.
2. While they are steaming pour a dash of vinegar into a pan of boiling water. Use a wooden spoon to stir the water rapidly to create a whirlpool like effect before dropping the egg whites into the centre to poach.
3. After about 2 minutes remove the egg whites from the water and cut up into chunks about half an inch in size, placing in the bottom of the bowl you wish to eat from.
4. Mix the stock cube with the boiling water and put into a sauce pan. Add the sugar snap peas, the broccoli, the prawns and the Moroccan spices to the stock and mix together.
5. Simmer together for about 3 minutes before pouring over the egg whites. Mix the egg whites through the broth and enjoy.
Bacon Crunch Topped Mahi Mahi Topped With Cream Sauce


Ingredients:
mahi mahi fillets, lemon, bacon, onion, garlic clove, panko breadcrumbs, heavy whipping cream, flour, fresh ground pepper, flat leaf parsley

Directions:
Preheat the oven to 400 degrees F.
1.     In a skillet, sauté bacon until crispy.  Remove bacon and loosely chop strips (reserve 2 chopped strips for sauce].
2.     Return bacon to skillet; add onions and sauté for 4 minutes.
3.     Add garlic and bread crumbs and sauté for a minute longer.
4.     Place Mahi Mahi fillets in a glass baking sprayed with non-stick cooking spray.
5.     Top the fillets with bacon mixture.  Use your fingers to press the mixture onto the fillets.
6.     Bake in oven for 18-20 minutes; until fish is opaque and topping toasts.
7.     While fish is cooking add the 2 reserved chopped bacon strips to the skillet.  Pour in whipping cream; add flour and pepper and stir to remove lumps.
8.     Bring mixture to a low boil then reduce heat.  Simmer for 5-8 minutes, stirring constantly, until sauce thickens.
9.     Stir in parsley.
10.  Plate fish and pour sauce over the fillets.
11.  Serve and enjoy!
Swiss Tobleronemousse


Ingredients:
chocolate, eggs, icing sugar

Directions:
Chop the chocolate up coarsely and put into a bowl or double boiler.
Set bowl over boiling water to melt the chocolate.
Stir in the sugar and eggs until the until the sugar has desolved and chocolate is melted and is lighter  in color.
Remove from heat.
Whip the cream and fold into the chocolate mixture.
Pour into 4 individual serving dishes or leave in bowl.
Refrigerate for at least 3 hours before serving.
Chicken Adobo - Steamy Kitchen


Ingredients:
cider vinegar, soy sauce, garlic cloves, bay leaves, black peppercorns, sugar, water

Directions:
In a large pot or dutch oven, combine all of the ingredients and marinate the chicken for 2 hours or overnight in the refrigerator.
Place the pot over high heat and bring the liquid to a boil. Reduce heat to low, cover and simmer for 20 minutes.
Using tongs, remove chicken from pot and place on a dish. Keep the adobo sauce on the stove and increase heat to high. Boil sauce for 5 minutes to reduce and thicken.
Pat the chicken pieces dry with paper towels, then place skin-side up on a sheet pan. Place the sheet pan under the broiler and broil chicken for 2-3 minutes until skin is brown and crisp.
After chicken has browned, pour adobo sauce over chicken and serve over white rice.