xiaoxl/recipe_data huggingface dataset:
Soft Waffles


Ingredients:
skim milk, egg, canola oil, all-purpose flour, salt, baking powder, baking soda, dry buttermilk, sugar, ground cinnamon, ground cardamom

Directions:
Preheat a well seasoned or nonstick waffle iron according to manufacturer's directions.
Spray lightly with nonstick spray or brush with a little canola oil, if necessary.
In a small bowl, whisk together water, egg, and oil.
In a large bowl, combine flour, salt, baking powder, baking soda, powdered buttermilk, sugar, cinnamon, and cardamom if using.
Pour in egg mixture and using a wooden spoon, stir to combine just enough to moisten all ingredients, pressing out any big lumps with the back of your spoon (batter will appear thin].
Pour amount of batter recommended by your waffle iron instructions onto the waffle iron grids, close the lid, and cook until the waffle iron stops steaming (approx 6 minutes or so, or according to your waffle iron instructions].
Bascially, when the lid opens easily without sticking, the waffle should be done.
It will be very soft waffles- not as crispy as you may be used to- but cooked through in the middle.
Serve topped with syrup, powderd sugar, and butter as desired.
Rumaki Appetizer


Ingredients:
chicken liver, bacon, soy sauce, gingerroot, cream sherry, sliced water chestnuts, garlic, butter

Directions:
Place bacon strips on frying pan with low flame and cover pan.
Melt some butter or margarine, and add the soy sauce, ginger, sherry and garlic in another frying pan with a container of chicken livers on a medium flame.
DO NOT ALLOW THE BACON TO GET FULLY DONE, ONLY PARTIALLY DONE.
While bacon is still soft and only partially done, remove and place strips onto a paper towel to slightly cool.
When livers are done on both sides, remove from flame and also set aside onto paper towel to slightly cool.
Slice the chicken livers into somewhat flat pieces.
Take a piece of chicken liver and a slice of water chestnut and wrap either 1/2 strip of bacon or a whole strip of bacon around the liver and water chestnut, securing it with a wooden toothpick.
Place the Rumaki onto a cookie sheet, and continue this same procedure, until the cookie sheet is filled and the livers and bacon are gone.
Set the cookie sheet with all of the Rumaki aside.
About 20 minutes before company arrives, preheat oven to 450 degrees.
About 15 minutes before company arrives, place the cookie sheet with the Rumaki into the oven for 10 minutes, and then raise the oven to broil for about 3 to 5 minutes.
Remove from oven and serve on a hot plate.
Leave the toothpicks in place so they can pick it up by the toothpicks.
Chili Lime Chicken
Category: world-cuisine
By Larry Dean

This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™ style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.

Ingredients:
¼ cup ancho chile powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
½ teaspoon ground cumin
½ teaspoon chipotle chile powder
⅔ cup canola oil, or more as needed
1 large lime, juiced
8  skinless, boneless chicken breast halves

Directions:
Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick. Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade. Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 3 hrs 45 mins
Yields: 8 chicken breasts

Calories: 301.2
Fat: 21.5 g
Saturated fat: 2.2 g
Carbohydrates: 2.9 g
Sugars: 0.8 g
Dietary fiber: 0.5 g
Protein: 24 g
Cholesterol: 64.6 mg
Sodium: 929.5 mg
Peanut Butter Banana Smoothie
Category: breakfast-and-brunch
By Becca

It is so refreshing and it's sweet and tasty.

Ingredients:
2  bananas, broken into chunks
2 cups milk
½ cup peanut butter
2 tablespoons honey, or to taste
2 cups ice cubes

Directions:
Place bananas, milk, peanut butter, honey, and ice cubes in a blender; blend until smooth, about 30 seconds.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 335.1
Fat: 18.8 g
Saturated fat: 5 g
Carbohydrates: 34.1 g
Sugars: 24.5 g
Dietary fiber: 3.5 g
Protein: 12.8 g
Cholesterol: 9.8 mg
Sodium: 202.8 mg
Pumpkin Mousse Dessert Parfait


Ingredients:
dark rum, unflavored gelatin, canned pumpkin, granulated sugar, light brown sugar, orange zest, ground cinnamon, nutmeg, kosher salt, heavy cream, pure vanilla extract, crystallized ginger

Directions:
Place the rum in a heat-proof bowl and sprinkle the gelatin over it.
Set aside for 10 minutes for the gelatin to soften.
In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt.
Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear.
Immediately, whisk the hot gelatin mixture into the pumpkin mixture.
In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla on high speed until soft peaks form.
Fold the whipped cream into the pumpkin mixture.
To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped spicy ginger cookies. Repeat ending with a third layer of pumpkin.
Cover with plastic wrap and refrigerate for 4 hours or overnight.
To serve: decorate with whipped cream and slivered crystallized ginger.
*This is the final recipe of the dinner meal I have been posting, with roast capon, buttermilk mashed potatoes, green beans with shallots, and orange-honey glazed carrots. This is what the Barefoot Contessa served - it is a lovely combination of different flavors.
White Chocolate Iced Cranberry Bread


Ingredients:
flour, sugar, baking powder, baking soda, salt, dried sweetened cranberries, half-and-half, eggs, butter, margarine, white chocolate baking bar, half-and-half, powdered sugar

Directions:
Heat oven to 350 degrees.  Grease bottom only of 8x4 inch loaf pan.
In large bowl, combine flour, sugar, baking powder, baking soda and salt; mix well. Stir in cranberries.
In small bowl, combine 3/4 cup half and half, orange peel and eggs; beat well. Add half and half mixture, melted butter and orange juice to flour mixture; stir just until dry ingredients are moistened. Pour batter into greased pan.
Bake at 350 degrees for 50 to 60 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Run knife around edges of pan to loosen. Remove loaf from pan; place on wire rack. Cool 1 hour or until completely cooled.
In small microwave safe bowl, combine baking bar and 1 tablespoon of the half and half. Microwave on high for 30 seconds; stir until melted and smooth. If necessary, microwave an additional 10 to 20 seconds. With wire whisk, beat in powdered sugar until smooth. If necessary, add additional half and half, 1/2 tsp at a time, until of desired consistency.
Spoon and spread icing over cooled loaf, allowing some to run down sides.
Fish Couscous


Ingredients:
onions, celery, carrots, turnips, zucchini, cabbage, tomatoes, salt, cayenne, water, couscous, saffron thread, harissa, caraway seeds, garlic cloves

Directions:
Make a fish stock by placing the fish heads and vegetable trimmings, salt, cayenne and 5 cups water in a large pan.
Simmer stock for 20 minutes, then strain and reserve.
Meanwhile, prepare the couscous for steaming. Place grains in a large bowl with 2 1/2 cups water. Stir well and set aside for 10 minutes. Fluff up the grains between your fingers to get rid of any lumps. Sprinkle with 2 tablespoons of the oil.
Heat remaining oil in a large heavy pan and saute the onions until golden. Add the celery, carrots, turnips and the stock, adding water, if necessary, to make up 2 quarts.
Make the tabil: pound all tabil ingredients in a mortar, then dry in a preheated oven at 200 degrees F for about half an hour. When very dry, grind to a fine powder (keeps up to 4 months if stored in an airtight container].
Stir in the saffron, 1 1/2 teaspoons tabil and salt to taste. Cover and simmer for 15 minutes.
Add the remaining vegetables.
Place the couscous into a steamer, or in a colander lined with cheesecloth to fit on top of the pan, and simmer for 10 minutes. Check the liquid level and add more water if necessary, keeping it at a steady simmer so that the steam penetrates the couscous.
Add the fish to the stock and simmer until cooked, about 10-12 minutes.
Turn the couscous out into a large bowl, breaking up any lumps with a fork.
To make a hot-tasting sauce, take out a ladleful of stock and stir in harissa, or paprika and cayenne, to taste.
Serve the stew on top of the couscous or separately.
Paleo Leap Pepper Steak


Ingredients:
olive oil, mini sweet peppers, scallions, fresh ginger, garlic cloves, water, white wine vinegar, fresh coarse ground black pepper

Directions:
In a large bowl, combine all the ingredients for the marinade.
Add the sliced steak to the marinade, toss to coat, and refrigerate for at least 15 minute.
Add some cooking fat to a skillet placed over a medium-high heat.
Add the bell peppers, the whites of the scallions, the ginger, and the garlic, and sauté for 3 to 4 minutes. Transfer to a plate.
Remove the steak from the marinade and add to the same skillet. Sauté until brown (about 2-3 minutes], stirring occasionally.
Return the vegetables to the skillet, add the green parts of the scallions, cook for another minute, and serve.
World's Easiest Refreshing Smoothie
Category: drinks
By j9tomas

The pineapple adds a fresh, wake-me-up flavor, while the frozen berries making it cold and refreshing.

Ingredients:
½ (16 ounce) can pineapple chunks, undrained
5  frozen strawberries

Directions:
Blend pineapple, reserved pineapple juice, and strawberries together in a blender until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 serving

Calories: 154.6
Fat: 0.2 g
Carbohydrates: 40.4 g
Sugars: 35.2 g
Dietary fiber: 2.9 g
Protein: 1.2 g
Sodium: 3.3 mg
Kristi's Gluten Free Fruit Cake Cakelets


Ingredients:
sorghum flour, potato starch, raw sugar, baking powder, salt, xanthan gum, jumbo eggs, applesauce, molasses, vanilla, allspice, nutmeg, cardamom, cinnamon, fresh coarse ground black pepper, Mexican chili powder, cinnamon sticks

Directions:
The night before you want to bake, chop your dried fruit coarsely and put into a dish.  Add lemon and orange peel.  Put enough apple juice in said dish to cover everything.  Break your cinnamon stick in two and toss it in to the juice/fruit mix.  Cover and let stand up to 24 hours.
In the bowl of your stand mixer, put all the dry ingredients and the sugar (except the spices].  Turn mixer on low to fluff the flours.  Add eggs, one at a time, and mix until fully integrated.  Add applesauce and molasses.  Mix.  Add your spices and extracts.  Mix.  This would be where you should taste it for spice adjustment.
Preheat your oven to 300°F  Using a tablespoon or other smallish scoop, fish out 12 ounces of rehydrated fruit (some juice is ok, too], stirring as you add it.  Add nuts and stir.  If you've added so much stuff you don't think it will all mix, you've got it right! :]  Make sure you stir this part by hand or you'll break your fruits and nuts up and your fruitcake will be sorta --  well, sorta pathetic.
Allow batter to stand 10-15 minutes to fully hydrate.  Spoon into square molds that are approximately 2 1/2 x 1 1/2 x 1 and bake for 45 minutes.  Allow a little room for rising.  It should fill 9-10 square cakelet molds.
Turn cakelets out onto a cooling rack to cool.  When cooled completely, wrap in cellophane and allow to mellow for at least 24 hours in a cool, dry and dark place. :]  Enjoy! :].
Peanut Butter Vegetable Chicken Soup
Category: soups-stews-and-chili
By annie nordmark

The peanut butter adds something wonderful, without really tasting like itself.  The BEST soup I have ever tasted.

Ingredients:
8 cups chicken broth
2 cups diced, cooked chicken meat
1 cup peeled and cubed potatoes
1 cup diced carrots
1 cup diced zucchini
1 cup broccoli florets
1 cup canned whole tomatoes, chopped
½ cup chopped celery
½ cup chopped onion
½ cup chopped green bell pepper
2 cloves garlic, minced
½ cup peanut butter
1 tablespoon chopped fresh parsley
salt to taste
ground black pepper to taste

Directions:
In a large stock pot, combine the broth, chicken, potatoes, and carrots.  Bring the soup to a boil, and then reduce heat to medium.  Cook for about 10 minutes, till vegetables are tender. Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic.  Simmer for about 8 minutes. Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended.  Simmer for 3 minutes longer.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 8 servings

Calories: 229.2
Fat: 11.1 g
Saturated fat: 2.5 g
Carbohydrates: 13.4 g
Sugars: 5.1 g
Dietary fiber: 3 g
Protein: 20 g
Cholesterol: 26.3 mg
Sodium: 934.7 mg
Nina's Macaroni Beef Skillet


Ingredients:
elbow macaroni, onion, pepper, ketchup, Worcestershire sauce, ground beef, garlic, salt, tomato sauce, mushroom stems

Directions:
Cook macaroni in boiling salted water according to package directions.
Drain; set aside.
Saute meat, onion and garlic in oil until meat is browned.
Add remaining ingredients (except macaroni].
Bring mixture to boil; simmer gently for 5 min.
Mix in cooked macaroni.
Simmer for 5 min.
more.
Ham and Potato Gratin


Ingredients:
butter, potatoes, thyme, salt, black pepper, cheddar cheese, flour, ham, chicken broth, country-style dijon mustard

Directions:
Mix the thyme, salt and pepper in a small bowl. Grate the cheddar cheese and mix lightly with the flour.
In another bowl, mix the cream, broth and mustard.
Cover the bottom of a buttered baking dish with a layer of potatoes.
Sprinkle 1/3 of the spices, ham and cheese.
Put down another layer of potatoes, then another third of the spices, ham and cheese. Then one final layer of potatoes, spices, cheese and ham.
Pour in the liquid and bake at 350° for 30 minutes.
Meanwhile, brown the bread crumbs lightly in a skillet with the butter.
Sprinkle them over the potatoes and bake another 45 minutes.
Let the dish stand for 5 or 10 minutes before serving.
Hash Browns Potato Soup


Ingredients:
frozen hash brown potatoes, onion, water, butter, sour cream, Velveeta cheese, salt, pepper, garlic powder, milk, bacon

Directions:
Place  potatoes and onion in large pan and barely cover with water.
Cook until potatoes are tender; do not drain.
Mash with potato masher to desired consistency.
Add butter, if using, sour cream, velveeta, salt & pepper, and garlic powder.
Heat until cheese is melted - do not boil.
If mixture is too thick, add milk to desired soupy consistency.
Serve with crumbled bacon on top of each serving.  Great with a thick, hearty bread!
Cheesy Bacon Jalapeno Skillet Cornbread
Category: bread
By Megan

After some trial and error, this is by far my favorite cornbread recipe. It's spicy, moist, and the cast iron skillet gives it a lovely crispy brown crust, plus bacon! Also I love that it doesn't use buttermilk because I hate buying it just for cornbread. And it's gluten-free.

Ingredients:
4 slices bacon
3  jalapeno peppers, minced
1 cup yellow cornmeal
1 cup skim milk
¾ cup gluten-free flour
2 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
2  eggs
¼ cup butter, melted
1 cup shredded pepperjack cheese, divided
5  green onions, chopped

Directions:
Preheat oven to 425 degrees F (220 degrees C). Place bacon in a cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in the skillet. Spread the grease up the sides of the skillet using a paper towel. Cook jalapeno peppers in the bacon grease over medium heat until lightly browned, about 5 minutes. Combine cornmeal and skim milk together in a bowl; let sit until some of the liquid is absorbed, 5 to 10 minutes. Whisk flour, sugar, baking powder, and salt together in a separate bowl. Mix eggs and butter into cornmeal mixture; stir into flour mixture just until batter is moist. Fold jalapeno peppers, 1/2 cup pepperjack cheese, and green onions into batter. Pour batter into the cast iron skillet; crumble bacon over top and sprinkle remaining cheese over bacon. Bake in the preheated oven until set and a toothpick inserted in the center comes out clean, about 18 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 servings

Calories: 389.4
Fat: 20 g
Saturated fat: 10.2 g
Carbohydrates: 39.8 g
Sugars: 7.8 g
Dietary fiber: 3.1 g
Protein: 14.2 g
Cholesterol: 113.3 mg
Sodium: 808.4 mg
Jaxon's Potato Chile Soup


Ingredients:
green chili, onion, potatoes, salt, chicken broth, butter, flour, milk, cheddar cheese, monterey jack cheese

Directions:
Combine the first 6 ingredients.
Bring to a boil and reduce heat, simmer 20 minutes.
In a separate pan, melt the butter over low heat, add flour and blend until smooth.
Cook the roux over low heat for 3 minutes, constantly moving it so it will not scorch.
Strain liquid from potato/chile mixture and reserve 3 cups of the liquid.
Mash half the potato/chile mixture, reserving the other half.
Stir the reserved cooking liquid into the roux, raise the heat and whisk with a wire whip until thickened.
Add milk to thickened liquid and continue to stir until it comes to a simmer.
Turn off the heat, add mashed and unmashed potato/chile mixture.
Serve topped with shredded cheese on top.
Barley, Lentil and Mushroom Soup
Category: soups-stews-and-chili
By Diana Hagewood Smith

This is a hearty soup made with whole grains and mushrooms simmered in a beef broth. It goes great with a crusty bread and salad.

Ingredients:
¼ cup olive oil
1 medium onion, chopped
1 stalk celery, chopped
2  carrots, chopped
¾ cup pearl barley
¾ cup dry brown lentils
⅓ cup dried porcini mushrooms, rinsed
2 quarts low-sodium beef broth
¼ teaspoon dried thyme
1 teaspoon dried parsley
¼ teaspoon freshly ground black pepper
1  bay leaf
4 cups sliced button mushrooms
1 tablespoon dry sherry  (Optional)

Directions:
Heat the olive oil in a large pot over medium heat. Add the onion; cook and stir until onions are limp, but not brown, about 5 minutes. Mix in the celery and carrot; cook for another 5 minutes. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted. Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf. Bring to a boil. Add the porcini mushrooms, cover and simmer for 25 minutes over low heat. Add the button mushroom, cover and continue cooking for another 30 minutes, stirring occasionally. Mix in sherry during the last 5 minutes. Taste and adjust seasoning if needed before serving.

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

Calories: 265.4
Fat: 8.9 g
Saturated fat: 1.5 g
Carbohydrates: 33 g
Sugars: 3.7 g
Dietary fiber: 10.3 g
Protein: 14 g
Sodium: 106.7 mg
Cleo's Pumpkin Dog Biscuits


Ingredients:
eggs, canned pumpkin, dry milk, sea salt, dried parsley

Directions:
Preheat oven to 350.
In large bowl, whisk together eggs and pumpkin to smooth.
Stir in dry milk, sea salt, and dried parsley (if using, optional].
Add rice flour gradually, combining with spatula or hands to form a stiff, dry dough.
Turn out onto lightly floured surface (can use the brown rice flour] and if dough is still rough, briefly knead and press to combine.
Roll dough between 1/4 – 1/2" – depending on your dog’s chew preferences, – and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go.
Place shapes on cookie sheet, no greasing or paper necessary.
If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough.
Bake 20 minutes.
Remove from oven and carefully turn biscuits over, then bake additional 20 minutes.
Allow to cool completely on rack before feeding to dog.
* Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat.
Makes up to 75 small (1"] biscuits or 50 medium biscuits.
Pasta e Fagioli I
Category: soups-stews-and-chili
By CORWYNN DARKHOLME

Rich and savory, a wonderful soup, it can be a meal in itself, serve with garlic toast, its great!

Ingredients:
2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
2 (14.5 ounce) cans stewed tomatoes
3 cups low-sodium chicken broth
1 (15 ounce) can cannellini beans
¼ cup chopped fresh parsley
1 teaspoon dried basil leaves
¼ teaspoon ground black pepper
¼ pound seashell pasta

Directions:
Heat oil in 4-quart Dutch oven over medium heat until hot.  Add onion and garlic and cook for 5 minutes or until onion is tender. Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered. Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.

Yields: 8 servings

Calories: 185.4
Fat: 4.2 g
Saturated fat: 0.8 g
Carbohydrates: 30.5 g
Sugars: 5.4 g
Dietary fiber: 4.5 g
Protein: 8.2 g
Cholesterol: 1.5 mg
Sodium: 272.1 mg
Some More S'mores


Ingredients:
butter, brown sugar, eggs, vanilla, flour, salt, baking soda, mini marshmallows

Directions:
Cream together butter and sugar.
Add eggs one at a time and then vanilla.  Mix until incorporated.
Sift flour, salt and baking soda together, add to wet ingredients and stir together.
Add chocolate chips, Hershey pieces and marshmallows to cookie mix.
Drop by tablespoon onto graham wafers.
Bake at 350 degrees for approx 11 minutes.  Watch carefully as they burn quickly.
Transfer to wire rack -- best eaten while still gooey and warm!