xiaoxl/recipe_data huggingface dataset:
Baby Bok Choy With Peanut Butter Noodles


Ingredients:
canola oil, garlic cloves, onion, carrot, baby bok choy, creamy peanut butter, hot water, soy sauce, honey, lime juice, lemon juice, sriracha sauce, crushed red pepper flakes

Directions:
Prepare peanut sauce by whisking the first 7 ingredients together (or putting in a jar and shaking].
Put the pasta on to boil.
While pasta is cooking, chop your veggies. I prefer them kind of matchstick or julienned.
Heat the oil in a large skillet.
Saute onion and garlic. Be careful not to burn them!
Add bok choy and carrots to the pan and sauté just until the greens wilt.
Drain the pasta and add it to the pan. Toss with the veggies.
Pour the peanut sauce over everything and carefully toss.
Eat hot or at room temperature.
If you want to get fancy, garnish with chopped peanuts, cilantro, or sesame seeds.
Soft Break Cakes


Ingredients:
whole wheat flour, salt, brown sugar, milk, butter, egg

Directions:
Preheat oven to 425°F.
Lightly grease a cookie sheet.
Warm milk and butter to 100-120°F.
In a small bowl, combine milk mixture, yeast, sugar, and egg.
In a large bowl, combine flour and salt. Work in the wet ingredients to make a soft dough.
Knead gently until smooth.
Form 6 to 8 round cakes.
Place cakes on a cookie sheet and let rise in a warm place for 20 minute.
Bake about 15 minutes.  If a brown top is desired, glaze with egg or milk and sugar a few minutes before removing from oven.
Grandma's Onion Rings (Southern Style)
Category: side-dish
By Jean Fritz

This is a very delicate onion ring. My Grandmother's recipe. I have never found any to compare to hers.

Ingredients:
1 quart oil for frying, or as needed
2 cups all-purpose flour
2 teaspoons salt, divided
2 teaspoons ground black pepper, divided
3  egg whites
1 cup milk
1 tablespoon white vinegar
3 large sweet onions, peeled and sliced into thick rings

Directions:
Heat the oil in a large heavy skillet over medium-high heat, or deep-fryer to 375 degrees F (190 degrees C). Place the flour in a shallow baking pan, and stir in 1 teaspoon of salt and 1 teaspoon of pepper. In a medium bowl, whisk together the egg whites, milk, vinegar, and remaining salt and pepper until frothy. Dip the onion rings in the wet ingredients then into the flour mixture until coated. Then dip in the egg white mixture again, and then into the flour again. Fry onion rings in the hot oil a few at a time so they are not crowded, until golden brown. Drain on paper towels, and serve immediately.

Prep time: 30 mins
Cook time: 3 mins
Total time: 33 mins
Yields: 2 dozen

Calories: 341.5
Fat: 16 g
Saturated fat: 2.5 g
Carbohydrates: 41.3 g
Sugars: 5.3 g
Dietary fiber: 2.6 g
Protein: 8.4 g
Cholesterol: 3.3 mg
Sodium: 823.7 mg
Flounder Francaise


Ingredients:
eggs, parmesan cheese, parsley, milk, lemon juice, sugar, flounder fillets, shrimp, butter, lemon juice, white wine

Directions:
"Preheat Oven: 350 degrees. Dip fillets in batter and cook in a nonstick pan with a small amount of cooking spray. Cook on both sides until fillets are golden brown. Place fillets on oven pan and bake for 5 to 6 minutes. Saute shrimp with a small amount of butter, lemon juice and white wine. Place on top of fillets and serve topped with sweet lemon sauce."
Pumpkin Spice Bread


Ingredients:
sugar, eggs, solid pack pumpkin, flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, ground allspice, water

Directions:
In a large bowl, combine sugar, oil, & eggs.
Add pumpkin & mix well.
Combine dry ingredients;  add to the pumpkin mixture alternately with water.
Pour into two greased 9-in x 5-in x 3-in loaf pans.
Bake @ 350 degrees for 60 to 65 minutes or until bread tests done.
Cool in pans 10 mins before removing to a wire rack.  Cool completely.
Sweet-Sour Beef Stew


Ingredients:
beef stew meat, carrots, onions, tomato sauce, water, brown sugar, vinegar, Worcestershire sauce, salt, cold water, cornstarch, poppy seed

Directions:
Brown meat, half at a time, in hot oil.
(If cooking on stove top add the next 8 ingredients (carrots through salt].   Cover and cook over low heat for 1½ hours or till meat is tender.]
If using Crockpot, drain and transfer meat to Crockpot.
Add shredded carrot, sliced onion, tomato sauce, ½ cup water, brown sugar, vinegar, Worcestershire and salt.  Stir.
Cook on high for 6-8 hours.
For both stove top and Crockpot methods, at the end of the cooking time add the blended cornstarch and water.  Cook and stir until thickened.
Cook noodles according to package directions.  Serve stew over noodles sprinkled with poppy seed (if using].
Curried Monkfish


Ingredients:
canola oil, onion, garlic, curry powder, chopped tomato, nonfat plain yogurt

Directions:
Heat oil in a skillet over medium heat., Add onion and cook until they begin to soften, about 5 minutes., Add Garlic and cook for 1 minute., Add fish pieces to the skillet and season with a little salt and pepper., Cook, stirring, until the fish pieces lose thier translucency, about 3 minutes., Stir in curry powder followed by the tomatoes., Cook until bubbling hot., Reduce the heat and stir in the yogurt., Heat for 1 or 2 minutes, but do not boil.
Orange Creamsicle® Sugar Cookies
Category: desserts
By CVOELKEL

These delicious cookies will remind you of an orange Creamsicle®. I created it by combining two of my favorite recipes. It is a family favorite!

Ingredients:
1 ¼ cups white sugar
1 cup butter
3  egg yolks
1 teaspoon vanilla extract
1 teaspoon orange extract
5 drops yellow food coloring
2 drops red food coloring
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon cream of tartar
1 (12 ounce) package white chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets. Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in egg yolks, extracts, and food coloring. Stir in flour, baking soda, and cream of tartar. Add white chocolate chips. Form dough into balls and arrange on the prepared cookie sheets. Bake in the preheated oven until edges turn golden, 10 to 11 minutes. Do not overbake. Cool on the cookie sheets for 1 to 2 minutes before transferring to cooling racks.

Prep time: 20 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 4 dozen cookies

Calories: 121.6
Fat: 6.7 g
Saturated fat: 4 g
Carbohydrates: 14.2 g
Sugars: 9.2 g
Dietary fiber: 0.2 g
Protein: 1.4 g
Cholesterol: 24.5 mg
Sodium: 61.6 mg
BLT Salad
Category: uncategorized
By Anonymous

You can have your bacon and eat it too. With the calcium of an eight ounce glass of milk in just two slices of Wonder Classic White Bread, this BLT salad is not only good, it's good for you, too.

Ingredients:
6 cups romaine lettuce
½ small red onion, diced
¾ cup grape tomatoes, cut in half
3 slices Wonder® Classic White Bread
½ cup light mayonnaise
1 tablespoon lemon juice
1 clove garlic, minced
¼ teaspoon seasoned salt
6 slices bacon, cooked crisp and crumbled

Directions:
Place romaine, onion and tomatoes in a salad bowl. Place bread in toaster or under broiler and toast until golden brown and crisp. Cut each bread slice into four pieces. Cut each piece into fourths.  (Each bread slice will yield 16 cubes.) Combine mayonnaise, lemon juice, garlic and seasoned salt. Blend together and toss with salad ingredients.  Top with bacon and crisp, toasted Wonder Bread cubes.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 244.7
Fat: 16.3 g
Saturated fat: 3.4 g
Carbohydrates: 18 g
Sugars: 2.7 g
Dietary fiber: 2.3 g
Protein: 8.2 g
Cholesterol: 25.5 mg
Sodium: 719.3 mg
BBQ Country Style Ribs


Ingredients:
chili powder, liquid smoke, vinegar, water, country-style pork ribs, barbecue sauce

Directions:
Mix liquid smoke, chili powder, vinegar, garlic salt and water in a roaster pan or electric skillet.
Add country style ribs. Cover, place in oven at 350 degrees for 1 1/2-2 hours (or 350 degrees on electric skillet].
Remove and drain liquid. Pour BBQ sauce over ribs and place in oven (skillet] 1/2 hour to 1 hour - remove and enjoy.
Can use a crockpot.
Light Biscuit for Belly Draggers (Canine)


Ingredients:
whole wheat flour, cornmeal, brewer's yeast, powdered milk, garlic powder, parsley, dry active yeast, warm water, egg, milk

Directions:
Preheat oven to 300°F
Combine the flours, cornmeal, brewer's yeast, dry milk powder, garlic powder and parsley in large bowl.
In a small bowl, dissolve the yeast in warm water and stir well. Then add the chicken stock.
Pour the liquid mixture into dry ingredients. Working with your hands, combine all ingredients completely.
Knead for several minutes.
Sprinkle a board with additional cornmeal and roll dough out to 1/4" thickness.
Cut into shapes and place on ungreased cookie sheet.
Brush lightly with egg glaze (beaten egg and milk added together] and bake 45 minutes.
Turn heat off and let biscuits dry out in oven for several hours or overnight.
Store in airtight container.
Pinot Noir Poached Salmon


Ingredients:
salmon steaks, kosher salt, fresh coarse ground black pepper, water, butter

Directions:
Wash salmon and pat dry; squeeze lemon juice over the top of the salmon, sprinkle with coarse salt and pepper.
In a skillet or frying pan that is 2-inches deep, add wine and water; bring to a simmer. Reduce heat to low.
Add salmon in a single layer. Cover and simmer approximately 8 to 12 minutes, or until a meat thermometer reaches 140°F.
Carefully remove salmon from pan and transfer onto individual serving plates.
Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over the salmon just before serving.
Sweet and Spicy Grilled Chicken With Green Onions


Ingredients:
honey, paprika, green onions, boneless skinless chicken breasts

Directions:
Whisk oil, hot sauce, honey and paprika to blend.
Mince one green onion, mix into marinade.
Transfer 2 tablespoons of the marinade into a small bowl to reserve.
Add chicken to marinade and turn to coat.  Let stand 10 minutes, turning occasionally.
Sprinkle chicken and remaining green onions with salt.
Grill chicken and whole green onions until chicken is cooked through and onions soften, turning occasionally.
Transfer to a plate and drizzle with remaining marinade.
Easiest,cheapest,healthiest, Dog Treats Ever!


Ingredients:
liver, water, salt

Directions:
Fill a large pot(depending on the size of your liver]with water and salt the water.
Get the water boiling then put the liver into the pot,let it cook until when you pierce it with a fork and no blood comes out.
Drain the pot and remove liver.
Let the liver cool.
Then cut into small chunks the size of a fingernail.
Put on a big plate and let it air dry overnight.
In the morning separate into ziplock baggies don't put too many in each bag or they could go bad before you use them,I store my treats in the fridge.
(I got six baggies of treats from 1 piece of liver]Then put one bag in the fridge(for use right away] and the rest in the freezer for later.And just take out and defrost bags as you need them.
Use these to train your pup or dog and you will be amazed at the results!
Beef and Vegetable Soup


Ingredients:
lean ground beef, onion, garlic, salt, ground pepper, water, kidney beans, black beans, potatoes, carrots, frozen chopped spinach, frozen green beans, whole tomatoes, tomato sauce, tomato paste, green chilies, brown rice, parmesan cheese, sugar, celery seed, bay leaf, parsley, basil, thyme, rosemary, red pepper flakes, ground cumin, ground ginger, soy sauce, lime juice

Directions:
"Cook ground beef with diced onion, garlic, one teaspoon of salt and pepper.  When cooked through, add rest of ingredients and bring to a boil.  Turn to low and simmer for one hour or until all vegetables are tender."
Air Fryer Apple Crisp with Oatmeal Streusel
Category: desserts
By Yoly

Air fry your apple crisp for a super crispy oatmeal streusel topping and a soft and moist apple center. Top with ice cream or whipped cream and caramel sauce, or eat it straight out of your air fryer.

Ingredients:
2 ½ cups peeled, cored, and diced apples
¼ cup brown sugar
1 tablespoon salted butter, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon salt
cooking spray
¼ cup quick-cooking oats
¼ cup all-purpose flour
¼ cup brown sugar
¼ cup salted butter, cubed
¼ teaspoon ground cinnamon
⅛ teaspoon salt

Directions:
Preheat an air fryer to 350 degrees F (175 degrees C). Combine apples, brown sugar, butter, vanilla, cinnamon, nutmeg, and salt in a bowl. Toss and stir until apples are coated. Spray 4 individual-sized ramekins with nonstick cooking spray. Divide apple mixture evenly among all 4 ramekins. Cover with foil and air fry until apples are tender, about 20 minutes. Meanwhile, make streusel in the same bowl by combining oats, flour, brown sugar, butter, cinnamon, and salt. Use your hands to combine streusel. Place in the refrigerator until ready to use. Remove ramekins from the air fryer, divide streusel evenly on top of the apples, and air fry, uncovered, until streusel is a golden brown, 5 to 7 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 mini apple crisps

Calories: 325.3
Fat: 15 g
Saturated fat: 9.2 g
Carbohydrates: 47.9 g
Sugars: 35.1 g
Dietary fiber: 3 g
Protein: 1.9 g
Cholesterol: 38.1 mg
Sodium: 256.6 mg
Foil-Baked Chicken
Category: trusted-brands-recipes-and-tips
By Kikkoman

Individual foil packets contain chunks of chicken in a savory soy and hoisin sauce with cilantro and fresh ginger.

Ingredients:
6  skinless, boneless chicken thighs
½ cup cornstarch
¼ cup Kikkoman Less Sodium Soy Sauce
¼ cup Kikkoman Hoisin Sauce
¼ cup brown sugar, packed
¼ cup chopped cilantro
2 tablespoons minced ginger
2 cloves garlic, chopped
18  (12-inch square) pieces aluminum foil

Directions:
Cut chicken into 1-inch-square pieces. In a mixing bowl, combine cornstarch, soy sauce, hoisin sauce, sugar, cilantro, ginger and garlic. Add chicken and toss to coat. Refrigerate, covered, at least 30 minutes. Heat oven to 400 degrees F. Fold each piece of foil in half twice to make a 6-inch square. Place a spoonful of chicken in the center of each piece of foil, dividing it equally. Fold foil squares on the diagonal; fold edges to seal. Place on a nonstick baking sheet and bake 20 minutes, or until chicken is no longer pink in the center.

Yields: 18 packets

Calories: 304.5
Fat: 12.3 g
Saturated fat: 3.5 g
Carbohydrates: 25.7 g
Sugars: 9 g
Dietary fiber: 0.2 g
Protein: 21 g
Cholesterol: 71 mg
Sodium: 1012 mg
Bacon Cheeseburger Soup


Ingredients:
ground beef, diced tomatoes, chicken broth, potatoes, sharp cheddar cheese, heavy cream, carrot, green bell pepper, all-purpose flour, garlic cloves, celery ribs, onion, chili powder, ground beef, bacon

Directions:
Place ground beef, tomatoes, potatoes, carrot, bell pepper, onion, celery and garlic in your slow cooker and pour chicken stock over the top.
Season with chili powder, salt and pepper, then stir everything together. Cover slow cooker, turn on HIGH and cook for 3-4 hours, or until vegetables are softened.
Stir flour into heavy cream until smooth, then pour mixture, along with cheddar cheese, into slow cooker.
Stir to combine, then cover and cook for another 20-30 minutes, till soup thickens slightly. Ladle into soup bowls, top with cheese and crumbled bacon, if using, and serve hot!
Split Pea Soup With Caramelized Onions and Cumin Seed


Ingredients:
dried basil, bay leaf, water, chicken broth, olive oil, onions, cumin seed

Directions:
In a saucepan simmer peas, basil and bay leaf in the water and broth, partially covered, until peas are tender, about 35 minutes; discard bay leaf.
Meanwhile, heat oil and saute onion and cuminseed over moderately low heat until onions are golden brown, 35-45 minutes.
In a blender, puree soup in batches until smooth; return to pan and stir in onions and salt and pepper to taste.
Chicken With Spinach and Gnocchi


Ingredients:
onion, spinach, chicken breasts, garlic cloves, butter, bacon, soy sauce

Directions:
Cooking time: 40 minutes                  Serving: 3.
INGREDIENTS:
1 onion, 250 g spinach, 250 g chicken breast, 4 cloves of garlic, butter. According to taste: Whipping cream, soy sauce, bacon Side dish: Gnocchi.
PROCEDURE:
Peel the onion and garlic and chop into small pieces. Spinach chop to smaller pieces and chicken meat chop into small dices.
On one pan fry the onions and add the chicken, fry and then leave on low heat. When the meat is ready, sprinkle with soy sauce. The meat has a beautiful golden color and tastes better. Meanwhile, fry the chicken, on the other pan melt the butter, then add the spinach. Once you allow spinach, add the garlic. Often garlic butter fried first and then add the spinach, depends on each. After a few minutes, gently pour the cream and simmer. Once finished spinach and flavored with garlic, add the chicken meat juices including a second pan and simmer for a while. Meanwhile, cook gnocchi according to package directions. Chicken with spinach gnocchi and serve as a tasty main course. You can decorate the dish in a pan fried crispy bacon.
Ohio Shaker Lemon Pie


Ingredients:
lemons, sugar, eggs, salt

Directions:
Blanch the lemons for 30 seconds then drain and rinse with cold water.
Trim the ends of the lemons, toss them, cut the lemons crosswise into paper-thin slices. In a bowl cover the lemon slices with the sugar and let the mixture stand, stirring once after 1 hour, for 8 hours or overnight.
Preheat the oven to 425°F Remove the lemon slices from the sugar and arrange them in the shell. Add the eggs and salt to the sugar, whisk the mixture until it is combined well, and pour it over the lemon slices.
Cut slits in the crust with a sharp knife, forming steam vents, and bake the pie in the middle of the oven for 25 minutes.
Reduce the temperature to 350°F and bake the pie for 20 to 25 minutes more, or until the crust is golden. Let the pie cool on a rack and serve it warm at room temperature.
You might want to do a search engine search for the other pie if you bookmarked it.
Rosalie's Cornmeal Casserole


Ingredients:
garlic cloves, onion, green pepper, cumin, flour, tomatoes, kidney beans, eggs, milk, cornmeal, salt, baking soda, corn, cheddar cheese

Directions:
Saute garlic, onion and green peppers in oil.
Add cumin and chili.  Cook for 2 minutues.
Add flour.  Cook for 1 minute.
Add tomatoes and kidney beans.  Add salt and pepper to taste.  Simmer for 20 minutes or longer.  (Sometimes I'll simmer it for longer.  The flavour is better the longer you simmer it.].
While the tomato mixture is simmering, make the cornbread mixture.
Mix together the eggs, mild and oil.
Add the cornmeal, salt and baking soda.  Mix.
Add the corn.  Mix.
Grease/spray 9 x 13 pan.
Pour 2/3 cup cornmeal mixture into the bottom of the pan.
Sprinkle 1 1/2 cups of cheddar cheese on top of the cornmeal mixture.
Pour tomato mixture on top of cheese.
Spoon the rest of the cornmeal mixture around the outer edges of the pan, on top of the tomato mixture.
Sprinkle remaining cheese in the middle of the pan, on top of tomato mixture.
Bake at 350°F for 45 minutes.
Let rest for 10 minutes before serving.
Mexican-Inspired Spaghetti Squash
Category: world-cuisine
By homechef

A delicious Mexican twist for your spaghetti squash! If you want more protein, add some chicken fajita meat or taco meat.

Ingredients:
1  spaghetti squash
½ teaspoon olive oil, or as needed
salt and ground black pepper to taste
1 tablespoon olive oil
½  sweet yellow onion, chopped
½  yellow bell pepper, chopped
1 clove garlic, minced, or more to taste
nonstick cooking spray
1 (14 ounce) can black beans, rinsed and drained
¾ cup shredded Mexican cheese blend, divided
¼ cup fresh cilantro, chopped
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
2  Roma tomatoes, chopped
1  avocado, diced, or more to taste
1 (4 ounce) can sliced black olives

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil. Cut squash in 1/2 lengthwise. Remove and discard seeds. Add a few drops of oil to each 1/2 and spread using a pastry brush. Sprinkle lightly with salt and pepper. Place cut-side down in the prepared baking pan. Bake in the preheated oven until tender, about 30 minutes. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Saute onion, bell pepper, and garlic in the hot oil until tender, 5 to 7 minutes. Remove from heat. Remove cooked squash from the oven and reduce oven temperature to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with nonstick cooking spray. Remove strands from squash using a fork or spoon and place them into a large bowl. Add black beans, sauteed veggies, 1/2 cup Mexican cheese, cilantro, cumin, salt, and pepper; mix well. Spoon mixture into the prepared casserole dish. Sprinkle with remaining 1/4 cup Mexican cheese. Bake in the preheated oven until bubbly, 15 to 20 minutes. Remove from the oven and top with tomatoes, avocado, and olives. Serve immediately.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 2-quart casserole

Calories: 203.5
Fat: 12 g
Saturated fat: 4 g
Carbohydrates: 19.5 g
Sugars: 1 g
Dietary fiber: 6 g
Protein: 7.3 g
Cholesterol: 12.1 mg
Sodium: 520.6 mg
Brain Hemorrhage (Halloween Alcohol Drink)
Category: drinks
By Deborah McCarthy

This is the Halloween party shot for one of the funniest Halloween drinks you'll make this year! It looks so disgusting and creepy, you may just have a hard time getting your guests to try one. Try also with strawberry schnapps.

Ingredients:
1 fluid ounce chilled peach schnapps
1 teaspoon chilled Irish cream liqueur (such as Bailey's®)
1 splash chilled grenadine syrup

Directions:
Pour schnapps into a shot glass. Very gently pour Irish cream liqueur over the schnapps. Wait until the Irish cream liqueur begins to clump and 'curdle' to look like a brain, just a few moments. Gently pour a tiny amount of grenadine 'blood' over the brain. Watch your guests gag over the look of one of the nastiest-looking Halloween drinks around. But they are yummy!

Prep time: 5 mins
Total time: 5 mins
Yields: 1 shot

Calories: 191.6
Fat: 0.1 g
Carbohydrates: 32.2 g
Sugars: 25.8 g
Sodium: 9 mg
Dill Pickle Dip
Category: appetizers-and-snacks
By Mamooshka

This was served at our Easter lunch and was devoured. Serve with chips or crackers.

Ingredients:
1 (8 ounce) package cream cheese, at room temperature
1 cup chopped dill pickles, or more to taste
¼ cup finely chopped sweet onion
2 tablespoons pickle juice, or more to taste
1 teaspoon dried dill weed
½ teaspoon kosher salt
1 pinch freshly ground black pepper, or to taste

Directions:
Stir cream cheese in a bowl with a wooden spoon until smooth. Stir in dill pickles, onion, pickle juice, dill weed, salt, and pepper until evenly distributed. Refrigerate before serving, at least 1 hour.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 1 1/2 cup

Calories: 69
Fat: 6.5 g
Saturated fat: 4.1 g
Carbohydrates: 1.4 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 1.5 g
Cholesterol: 20.5 mg
Sodium: 288.4 mg