xiaoxl/recipe_data huggingface dataset:
CREAMY MUSHROOM CHICKEN


Ingredients:
chicken thighs, water, chicken bouillon cube, soy sauce, flour, milk, green onion

Directions:
For Sauce: Put shiitake mushrooms in a small pot with water, soy sauce and chicken bouillon and heat over medium heat (until mushrooms soften].
When mushrooms have softened, remove and cut into small slices or bite-sized pieces and return to pot (to further cook and soften].
Cook mushrooms until all but 1/3 cup liquid has evaporated from pot.
In a small cup or bowl, mix flour and milk thoroughly, and add to sauce stirring constantly.
Once sauce is bubbly, cook for three minutes (still stirring] and remove from heat.
Meanwhile, place chicken thighs in separate medium pot, skin side down.
Cook chicken on low heat, partly covered, allowing fat to come out.
Raise heat and fry in the chicken in the fat, browning and turning chicken.
When chicken has cooked, remove (pour off] chicken fat from pot.
Add sauce to chicken pot and mix.
Thinly slice green onion.
Remove all to serving dish and garnish with green onion.
Serve with vegetable of choice and enjoy. (Serves 2 to 4].
Chickpea Curry
Category: world-cuisine
By AMINAH A. RAHMAN

We usually recommend preparing the beans at home, but using canned chickpeas allows for a fast, convenient dish.

Ingredients:
2 tablespoons vegetable oil
2  onions, minced
2 cloves garlic, minced
2 teaspoons fresh ginger root, finely chopped
6  whole cloves
2 (2 inch) sticks cinnamon, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
salt
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
2 (15 ounce) cans garbanzo beans
1 cup chopped fresh cilantro

Directions:
Heat oil in a large frying pan over medium heat, and fry onions until tender. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 servings

Calories: 134.7
Fat: 4.5 g
Saturated fat: 0.7 g
Carbohydrates: 20.5 g
Sugars: 1.3 g
Dietary fiber: 4.6 g
Protein: 4.1 g
Sodium: 288.7 mg
Caramel Crunch Apple Pie


Ingredients:
apples, flour, flour, Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust, water, sugar, cinnamon, butter, walnuts

Directions:
Set oven to 375 degrees.
In a large bowl, combine the apples, and 2 Tbsp flour, tossing to coat the apples; spoon into the thawed (unbaked] pie shell.
In a medium saucepan, combine the caramels and water over medium heat, stirring until the caramels melt, and the mixture is smooth.
Spoon the caramel mixture evenly over the apples in the pie crust.
In a medium bowl, combine the remaining 2/3 cup flour, the sugar, cinnamon and butter, stirring until crumbly.
Add in the walnuts; mix well.
Sprinkle over the pie and place the pie plate on a baking sheet.
Bake for 40-45 minutes, or until the apples are tender.
Serve warm, or allow to cool completely before serving.
Thai Roasted Chili Salmon Dumplings in Lemongrass Coconut Broth


Ingredients:
coconut cream, salt, sugar, white pepper, lemongrass, green onions, salmon fillet, kaffir lime leaves, wonton wrapper, coconut milk, galangal, fresh lemongrass, green serrano chilies, fish sauce, kaffir lime leaves, limes, juice of, fresh cilantro, shallot

Directions:
To Make the Dumplings:  In a small bowl mix together the coconut cream, roasted chile paste, salt, sugar and pepper.  In food processor workbowl, add the minced lemongrass, green onion and salmon; process into a rough paste.  Add the coconut cream mixture;process until it is a smooth paste.  Fold in the lime leaves.
To Fold the Dumplings:Place 1 heaping teaspoon of the filling in the center of the wrapper.  Moisten the edges of the wrapper with water.  Fold in half to enclose the filling to form a half circle.  Pinch the edges together to seal.  Set the dumplings on a baking sheet lined with wax paper;  cover with a towel.  Repeat with the remaining filling and wrapppers.  (may freeze them at this point].
To Make the Broth:  Colmbine the coconut milk, chicken stock, galangal, lemongrass and green chilies in a stock pot.  jBring to a boil, reduce to a simmer for 15- 20 minutes.  Do not continue simmering or the lemongrass will loose its taste.  Strain the broth into the soup pot.  Add fish sauce, lime leaves, and mushrooms; simmer together for 3-5 minutes.  When ready to serve, stir in the lime juice.
To Cook the Dumplings and Serve:  In a large pot, bring 2 quarts of water to a rolling boil.  Drop the fresh or frozen dumplings into the boiling water.  When the water returns to a boil, with a slotted spoon scoop out the dumplings that flast to the top.  Transfer 6 dumplings to each to a soup bowl (flat bowl is best].  Ladle about 1 cup of hot brothe into each bowl.  Garnish with red chilies, cilantro, and crispy shallot flakes.
Deviled Egg Salad with Romaine
Category: salad
By Seahorsie

It's a salad that tastes like deviled eggs. My family loves it. This is a recipe for a large family, as I have 5 kids. Another experiment that really turned out great.

Ingredients:
1 cup white sugar
1 cup mayonnaise
3 tablespoons yellow mustard
2 teaspoons water, or as needed  (Optional)
3 heads romaine lettuce, chopped
4  hard-boiled eggs, peeled and sliced
1 pinch paprika, or to taste

Directions:
Whisk sugar, mayonnaise, and mustard together in a bowl until smooth. Add water, 1 teaspoon at a time, if dressing is too thick. Refrigerate dressing until chilled, at least 30 minutes. Place romaine lettuce in a bowl; add dressing and toss to coat. Arrange eggs around the lettuce and season with paprika.

Prep time: 15 mins
Total time: 45 mins
Yields: 1 large salad

Calories: 286.9
Fat: 20.1 g
Saturated fat: 3.3 g
Carbohydrates: 24.5 g
Sugars: 21.7 g
Dietary fiber: 2.3 g
Protein: 4.2 g
Cholesterol: 93.2 mg
Sodium: 210.4 mg
Savory TMT Sandwich Filling
Category: main-dish
By Ellen Fitzpatrick

Tofu Miso Tahini is a delectable vegan sandwich filling. You can replace the sunflower seeds with sesame seeds if you prefer. You'll never want tuna or chicken salad again!!! Try TMT on an open-faced, toasted bagel with ripe tomato slices, on a seed-laden, whole wheat bread with lettuce and sweet onion, or on rye crackers as an hors d'oeurve, garnished with fine slices of vegetables.

Ingredients:
1 pound firm tofu
¼ cup brown miso
⅓ cup roasted tahini
2 tablespoons minced onion
3 tablespoons minced carrot  (Optional)
3 tablespoons unsalted sunflower seeds

Directions:
Press tofu to remove excess water:  Place tofu on a flat surface.  Cover with a cutting board, and place an iron skillet or a similarly heavy object on top.  Allow it to sit for about 30 minutes. Crumble tofu into a medium bowl.  Mix in miso and tahini.  If desired, stir in onion, carrot, and seeds. Refrigerate.

Prep time: 5 mins
Total time: 35 mins
Yields: 12 servings

Calories: 122.4
Fat: 8.9 g
Saturated fat: 1.2 g
Carbohydrates: 5 g
Sugars: 0.6 g
Dietary fiber: 2.1 g
Protein: 8.5 g
Sodium: 222 mg
Easy Brown Rice With Peppers and Zucchini


Ingredients:
brown rice, vegetable broth, olive oil, red bell pepper, yellow bell pepper, zucchini, fresh cilantro, dried basil, salt

Directions:
1. Prepare the rice according to package directions, using the broth instead of water and salt.
2. Once rice is close to done, heat the oil in a large skillet over low heat.
3. Add the bell peppers, cilantro, basil, and salt. Increase the heat to medium and cook, stirring, for 1 minute.
4. Add in zucchini (this is so it doesn't get all soggy] and cook vegetables for 2 minutes, or until crisp-tender.
5. Serve the vegetables over the rice.
Crock Pot Arroz Con Pollo (Spanish Chicken With Rice)


Ingredients:
saffron threads, turmeric, chicken pieces, onions, garlic cloves, salt, fresh ground black pepper, converted long grain rice, tomatoes, green bell pepper, green peas

Directions:
In a non-stick skillet, heat oil over medium-high heat.
Add chicken, in batches, and brown lightly on all sides.
Transfer to slow cooker stoneware.
Reduce heat to medium.
Add onions and cook, stirring, until softened.
Add garlic, salt and pepper and cook, stirring, for 1 minute.
Add rice and stir until grains are well coated with mixture.
Stir in saffron, tomatoes and chicken stock.
Transfer to slow cooker stoneware and stir to combine with chicken.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until juice run clear when chicken is pierced with a fork.
Stir in green pepper and peas, cover and cook on HIGH for 20 minutes, until vegetables are heated through.
Garnish with olives, if using, and pass hot pepper sauce, if using.
TIP: If you are in a hurry, skip browning the chicken.
Just make sure that all the skin is removed; otherwise the dish will be too fatty.
*Saffron is a pungent, bittersweet spice garnered from a particular kind of crocus.
Buy saffron in threads, not powder, preferably from a reputable purveyor.
Turmeric can be used to convey the saffron color in a dish, but it will not replicate the unique and haunting flavour of the original.
Delicious & Dependable Slow Cooker Recipes.
Japanese Style Ume Shiso Pasta


Ingredients:
umeboshi, sugar, mirin, spaghetti, butter, salt

Directions:
For Ume Paste/Ume Bishio:
First soak umeboshi in water for 3-4 hours to remove some of the saltiness.  It is best to change water every hour.
Remove umeboshi pits by using a small knife.  Mince very, very finely until paste or use a food processor and pulse until it is a smooth paste.
Using a small pan, combine ume paste, sugar, and mirin over low heat.  Turn down to simmer and stir frequently.  It is done when the paste becomes shiny.  This usually takes about 10-13 minutes.It will take on a beautiful shiny appearance and color.
Remove from heat.
Gather shiso leaves and roll into pencil shape.  Slice thinly into chiffonade.
Place butter in a large bowl and beat until creamy.  Combine 3 T ume paste and mix well.
Boil spaghetti until al dente and drain.  Mix spaghetti with butter/ume mixture along with thinly sliced shiso in the bowl.
Serve either hot or at room temperature.
Cast Iron Corn Bread
Category: bread
By tresbeau

True Southern corn bread: crispy, unsweetened, and dry enough to suck all the moisture out of your mouth! Serve hot with butter, syrup, black-eyed peas--you decide!

Ingredients:
2  eggs
1 ½ cups milk
2 ½ cups self-rising white cornmeal
½ teaspoon salt
3 tablespoons vegetable oil
2 tablespoons shortening

Directions:
Preheat oven to 450 degrees F (230 degrees C). Whisk eggs together in a large bowl until light and frothy; stir in milk. Stir in cornmeal and salt. Add oil; stir until batter is smooth. Place shortening in a 10-inch cast iron skillet; heat skillet in the preheated oven until shortening is liquefied, 2 to 3 minutes. Remove skillet and pour in batter. Return skillet to oven and bake until corn bread is lightly browned, 25 to 30 minutes. Remove skillet from oven immediately and cover with wooden cutting board. Use oven mitts to invert skillet and tip corn bread onto cutting board. Cut into 8 wedges.

Prep time: 15 mins
Cook time: 27 mins
Total time: 42 mins
Yields: 1 10-inch round

Calories: 242
Fat: 11.8 g
Saturated fat: 2.6 g
Carbohydrates: 29 g
Sugars: 2.3 g
Dietary fiber: 2.6 g
Protein: 6.2 g
Cholesterol: 50.2 mg
Sodium: 657 mg
German Shrimp Pasta Salad
Category: salad
By Liquid Kitten

This is a favorite recipe handed down from my Oma, who used to make this for the deli. She used elbow macaroni. I have altered her methods to decrease prep time without sacrificing flavor.

Ingredients:
1 (16 ounce) package elbow macaroni
1 tablespoon salt
3 tablespoons white vinegar
2 tablespoons white sugar
1 teaspoon dried dill weed
1 teaspoon dried parsley
½ cup olive oil mayonnaise (such as Hellman's®), or more as needed
½  lime, juiced
1 teaspoon salt, or to taste
2 stalks celery, diced
½  onion, diced
freshly ground black pepper to taste
2 (6 ounce) cans small shrimp, drained

Directions:
Bring 4 quarts of water to a boil. Add 1 tablespoon salt. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Combine vinegar, sugar, dill, and parsley in a large bowl. Muddle the herbs with flat spatula and mix until sugar is dissolved. Whisk in mayonnaise, lime juice, and 1 teaspoon salt until creamy. Stir in celery and onion. Cover and refrigerate. Rinse pasta under cold water. Fold pasta into the dressing until evenly coated. Cover and refrigerate, folding salad occasionally so that dressing is evenly absorbed, 8 hours to overnight. Add more mayonnaise if pasta looks dry. Gently fold in shrimp in the last fold before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 8 hrs 30 mins
Yields: 1 6-quart bowl

Calories: 336.8
Fat: 7.7 g
Saturated fat: 0.3 g
Carbohydrates: 46.9 g
Sugars: 5.1 g
Dietary fiber: 2.2 g
Protein: 17.2 g
Cholesterol: 77.7 mg
Sodium: 1366 mg
Tapioca Custard Pudding


Ingredients:
pearl tapioca, milk, eggs, white sugar, salt, vanilla

Directions:
Soak tapioca in enough cold water to cover until water is absorbed.
Add milk and cook in a double boiler until tapioca is transparent.
To the beaten yolks, sugar, and salt, add a little of the hot mixture.
Return all to the double boiler and cook 3 minutes.
Cool slightly; fold in the well-beaten egg whites.
Flavour and serve.
Note at end of recipe: 3 tbsp of minute tapioca may be substituted; soaking may then be omitted.
Dirty Rice With Smoked Sausage


Ingredients:
garlic clove, onion, celery, green bell pepper, cayenne, cooked rice, fresh parsley leaves

Directions:
Heat the oil in a large skillet, add sausage, and brown.
Stir in the garlic, onion, celery, and green bell pepper. Cook until veggies soften, about 5 minutes.
Add salt and pepper to taste, along with chicken broth and cayenne pepper.
Stir in cooked rice and chopped parsley, and heat through.
Pork Chops in Mushroom Gravy
Category: main-dish
By jb

This is one of the easiest ways I have found to make moist and delicious pork chops. Serve over hot rice and enjoy!

Ingredients:
1 tablespoon olive oil
4  bone-in pork chops
1 teaspoon garlic salt
1 teaspoon ground black pepper
1 tablespoon olive oil
1 (6 ounce) package sliced fresh mushrooms
1 (10.75 ounce) can  golden mushroom soup (such as Campbell's®)
2 tablespoons water

Directions:
Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle pork chops with garlic salt and black pepper. Fry pork chops in the hot oil until browned, 5 to 8 minutes per side. Transfer chops to a plate. Heat 1 tablespoon olive oil in skillet; cook and stir mushrooms in the hot oil until soft, 5 to 8 minutes. Scrape up and dissolve any browned bits of food into mushrooms as you stir. Pour golden mushroom soup and water into skillet and stir into mushrooms. Place pork chops and accumulated juices into mushroom sauce, spooning sauce over chops. Simmer until meat is no longer pink inside and juices run clear, occasionally spooning more sauce over chops as they cook, 10 to 15 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 366.9
Fat: 23.9 g
Saturated fat: 7.3 g
Carbohydrates: 8 g
Sugars: 1.3 g
Dietary fiber: 1.2 g
Protein: 29 g
Cholesterol: 75.1 mg
Sodium: 1035.5 mg
Holiday Fruit Drops (Cookies)


Ingredients:
all-purpose flour, baking powder, salt, cinnamon, butter, eggs, sugar, lemon peel, walnuts, dried currant, confectioners' sugar

Directions:
Combine flour, baking powder, salt and cinnamon.
Cut butter into dry ingredients until crumbly.
Beat eggs; add sugar and beat well.
Stir into dry ingredients.
Add lemon peel, nuts and currants; mix well. Optional Tip: To soften the currants, add them to @ 2 tablespoons lemon juice and a tablespoon of brandy- - bring to a boil (I use the microwave] and remove from heat, cover and let steep for 15 to 30 minutes, then drain and add to recipe.
Drop by teaspoonfuls onto lightly buttered cookie sheets.
Bake in preheated 350 degree oven 12 to 15 minutes.
Remove to wire racks to cool.
Sprinkle with confectioner's sugar.
Makes 6 1/2 dozen.
Cocoa-Coconut Granola Bars
Category: appetizers-and-snacks
By Jessica

Crisp, chewy, and chocolate-y granola bars straight from your own oven! Why buy mediocre-tasting packaged ones full of junk and unknown ingredients? These contain my two favorite ingredients, chocolate and coconut. This recipe is easy to customize and swap out for your favorite ingredients.

Ingredients:
2 cups rolled oats
½ cup flax seed meal
½ cup sliced almonds
½ cup unsweetened shredded coconut
¼ cup chia seeds  (Optional)
½ cup honey
¼ cup firmly packed brown sugar
2 tablespoons coconut oil
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon ground cinnamon
½ teaspoon salt
5 tablespoons unsweetened cocoa powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish. Spread rolled oats, flax seed meal, sliced almonds, shredded coconut, and chia seeds onto a baking sheet. Toast oats mixture in preheated oven, stirring every 5 minutes, until lightly toasted, about 15 minutes. Reduce oven heat to 300 degrees F (150 degrees C). Combine honey, brown sugar, coconut oil, vanilla extract, coconut extract, ground cinnamon, and salt together in a saucepan over medium-low heat; cook and stir until the sugar is completely dissolved, about 3 minutes. Stir cocoa powder into the honey mixture until dissolved. Mix toasted oat mixture and the honey mixture in a large bowl and stir until the dry ingredients are coated; spread into the prepared baking dish and press into an even layer. Bake in preheated oven until golden brown, 18 to 20 minutes. Cool bars in pan for 10 minutes, immediately cut into squares, and remove from pan.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 1 9-inch square pan

Calories: 225.4
Fat: 10.8 g
Saturated fat: 5 g
Carbohydrates: 30.8 g
Sugars: 16.7 g
Dietary fiber: 5.5 g
Protein: 4.6 g
Sodium: 103.4 mg
Creamy Asiago Mini Naan Pizzas


Ingredients:
artichokes, tomatoes, shallot, fresh ground black pepper, baby arugula

Directions:
Preheat barbecue to medium-low heat.
Place naan rounds on work surface. Spread 1 tbsp (15 mL] dip over one naan leaving 1/2-inch (1 cm] border around edges; repeat with remaining naan.
Arrange 2 to 3 tomato slices on each naan; top each with some shallots. Season with pepper.
Place naan rounds carefully on grill; cover and cook for 4 to 5 minutes or until shallots are tender and light golden and naan is crisp with grill marks. Transfer to serving platter; top with arugula. Serve immediately.
More recipe ideas are available online at pc.ca.
Pumpkin Dinner Rolls


Ingredients:
canned pumpkin puree, light brown sugar, white sugar, butter, egg, salt, active dry yeast, water, all-purpose flour, pecan halves, butter

Directions:
Pour hot milk in a mixing bowl, add butter and stir to melt. Add sugars, pumpkin puree, salt to the milk and combine well.
In a small bowl proof yeast in a lukewarm water with a teaspoon sugar. When it gets foamy add to the pumpkin mixture, and add the egg, mix well.
Add in flour gradually and mix with a wooden spoon until well combined. The dough will be sticky.
If using electric mixer, attach a dough hook and beat the mixture until the dough itself pulls from the side of the bowl.
Turn the dough out to a wooden board dusted with a little flour. Knead with hand for 1 minute. Form the dough into a ball shape, place in a greased bowl and cover with a cloth. Let it rise in a warm place until it doubles in volume, about 1 hours.
Punch the dough to deflate and knead it for a few seconds on a wooden board. Cut the dough in half. Cut each half into about 15 pieces.
Roll each piece into a ball shape with your hand. Flatten the piece with palm of your hand a little. Using a knife, give 8 cuts on the edge to mimic flower pedals but the leave center uncut.
Poke the center with your finger to give a deep indentation, and repeat the same procedure to all the other pieces.
Place them, 2" apart, on a baking pan lined with parchment paper or baking mat, and let them rise again to be doubled, about 45 minutes.
Preheat oven 350ºF for 20 minutes.
If the center indentation is not obvious on the rolls, poke them again with your finger.
Brush with egg wash, if you wish, and bake for 9-12 minutes until the top gets slightly golden.
Brush the rolls with melted butter or a little honey diluted with water to make it shine if you wish.
Insert pecan slices on top to mimic pumpkin stem.
Scampi Sauce


Ingredients:
butter, olive oil, green onion, garlic, salt, fresh parsley, pepper, tomatoes

Directions:
In skillet, heat together butter and olive oil and saute green onions and garlic.
Add lemon juice, salt, pepper and parsley. Continue cooking for a few minutes.
Add tomatoes and heat through. Serve over buttered noodles.
Sago Pudding from Yum Cha


Ingredients:
sago, sugar, butter, milk, coconut milk, cornflour, eggs

Directions:
Soak sago well in water for a few hours. Pour sago into a pan of boiling water and simmer until transparent.
Wash under running tap. Drain and set aside.
Put 1 litre water and sugar in a saucepan. Slowly bring to boil and add butter, milk and sago, stirring until well blended.
Mix coconut milk with cornflour and custard powder. Gradually stir into boiling sugar mixture. Continue stirring until thickened. Remove from heat.
Add well-beaten eggs and stir until smooth. Pour into heatproof container and place on middle shelf of preheated oven 230°C.
Bake for 25 minutes or until golden brown.
Oriole Nectar


Ingredients:
water, granulated sugar

Directions:
Boil  water.
Mix in ordinary white granulated sugar.
Stir and allow the mixture to cool.
When the nectar is room temperature, fill your clean oriole feeder.
Tips: This is 6 parts water to 1 part sugar.
Never use dyes or food coloring, as they are not healthy for hummingbirds or orioles.
Never use honey when making your nectar mix. Honey attracts bees and can grow black fungus that will cause a fatal liver and tongue disease in hummingbirds.
Replace the nectar once every three to four days and clean the feeder thoroughly.
Unused nectar can be refrigerated for up to two weeks.
You will need to clean your feeder every few days, with hot water and a mild (10%] bleach solution to inhibit mold. Rinse thoroughly before refilling with water syrup.