xiaoxl/recipe_data huggingface dataset:
Page Chamberlain's Green Beans


Ingredients:
green beans, butter, brown sugar, bacon

Directions:
Place green beans in a baking dish and dot with butter pats.
Make sure to have water just covering the beans.
Pour brown sugar over them and cover the beans with the bacon strips.
Cook at 400° for approximately forty minutes.
(Bacon will be cooked when beans are done].
Saladi Ya Matunda (African Tropical Fruit Salad)


Ingredients:
oranges, mangoes, fresh pineapple, cantaloupes, melon, bananas, lime, juice of, coconut, roasted peanuts, sugar, water

Directions:
To make simple syrup: bring water and sugar (1 cup each] to a boil in a saucepan. Reduce heat and simmer for 5 minutes until syrupy, stirring. Refrigerate until ready to use.
In a large glass bowl (or salad bowl], combine fruit, tossing gently.
Stir in lime or lemon juice and enough of the simple syrup to desired sweetness.
Cover salad and let stand at room temperature for 30 minutes, stirring once.
Refrigerate until serving time.
Serve in individual bowls, garnished with coconut and peanuts.
Roasted Broccoli


Ingredients:
broccoli, olive oil, black pepper

Directions:
Heat oven to 400*.
Break broccoli into medium florets and toss with remaining ingredients.
Arrange in a single layer on a baking sheet. Bake 18-22 minutes, shaking the pan halfway through cooking time.
Remove from oven when broccoli is deep green with some darkened spots.
Sharon's Creamy Chile Chicken


Ingredients:
boneless skinless chicken breasts, butter, margarine, fresh onions, garlic clove, heavy cream, diced green chilies, monterey jack cheese, flour tortillas

Directions:
Cook chicken in butter.  Set aside, keeping warm.
Cook onion and garlic in drippings. Stir in cream, scraping up bits in pan.  Mix in chilies.  Simmer to slightly thicken.
Return chicken to pan, turning in sauce.
Sprinkle chicken with cheese (cover].
Continue cooking on low until cheese is melted.
Serve on tortillas, topped with sauce.
Mum's Raspberry Bomb


Ingredients:
raspberries, icing sugar, brandy, vanilla extract

Directions:
Whip the cream together with the icing sugar, brandy and vanilla.
Add the raspberries crushing some of them as they go in along with the meringues.
Mix lightly and put into a round pudding dish lined with plenty of cling film that is well overlapping the sides (don't worry if it isn't neat] and freeze overnight.
Remove from freezer at least 15 minutes before serving.
Turn out onto a plate and remove the cling film (quickly dip bowl into hot water and dry off before inverting if you're having trouble getting the bomb out of the dish] and enjoy!
Wish you made double.
Ichi-Kraft  *  Ramen and Kraft Dinner


Ingredients:
milk, butter, margarine

Directions:
Cook the macaroni according to the package directions, adding the ramen for the final 3 minutes.
When done, drain in colander.
Return the mac and noodles to the pot and continue making according to the macaroni package directions (add butter, milk and cheese sauce mix] --  and add the ramen seasoning too!
Mix well and serve.
Pumpkin Pecan Bread


Ingredients:
butter, granulated sugar, dark brown sugar, eggs, Libby's canned pumpkin, all-purpose flour, pumpkin pie spice, baking powder, baking soda, salt, pecans

Directions:
CREAM butter,granulated sugar and brown sugar in large mixer bowl until light.
Add eggs, one at a time, beating well after each addition.
Beat in pumpkin.
COMBINE flour, pumpkin pie spice, baking powder, baking soda, salt and pecans in small bowl.
Add to pumpkin mixture; mix just until blended.
SPOON into 2 greased and floured 8 1/2X4 1/2-inch loaf pans.
BAKE in preheated 350°F oven for 1 hour 10 minutes, or until wooden pick inserted in center comes out clean.
Cool for 10 minutes.
Remove from pans; cool on wire racks.
" Jamba Juice at Home" Strawberries Wild  Smoothie


Ingredients:
strawberry, banana

Directions:
Pour the apple juice in the blender., Add the strawberries, bananas, frozen yogurt and ice cubes., Blend until smooth with a thick consistency., If Vegan use suitable sugar.
Egyptian Fish Kofta


Ingredients:
potatoes, garlic clove, onion, fresh coriander, flat leaf parsley, cumin, cinnamon, salt, pepper, eggs

Directions:
Poach fish in salted water for 10 minutes.  Remove when cooked.
Boil peeled and quartered potatoes in the same water for 15 minutes.  Remove and mash them.
While the fish is cooling, boil the potatoes.  When the fish is cool enough to handle, tear the fish into pieces, feeling for any remaining bones (remove them].
Drain the potatoes when they are done, and lightly mash them with a fork in a bowl.  Add the chopped coriander and parsley, crushed garlic and finely chopped onions while the potatoes are still warm. Add the salt, pepper, cinnamon, and cumin.
Add the fish.  Blend it well, but don't thoroughly mash the fish. Adjust the flavor to your liking.
Heat the oil for frying.
Make walnut-sized balls of this fish mixture in the palm of your hand.  Dip the pieces in the beaten egg.  Next, dip the pieces in coarse bread crumbs.
Fry 4 - 5 pieces at a time in hot oil until brown on both sides. Remove to drain on a plate lined with paper towels.
Serve with squeezed lemon.
Strawberry Lemon Muffins


Ingredients:
flour, sugar, baking powder, cinnamon, salt, milk, butter, egg, fresh strawberries, lemon, confectioners' sugar, fresh lemon juice, pecans, brown sugar, flour, cinnamon, lemon, butter

Directions:
Preheat oven to 375 degrees.  Prepare muffin pans.  Prepare streusel and set aside.
In a bowl, combine flour, sugar, baking powder, cinnamon and salt.  In another bowl combine milk, butter and egg.  Stir dry mix into wet mix until just combined.  Fold in strawberries and lemon peel.  Spoon into muffin pans.  Sprinkle with streusel.  Bake for 20 to 25 minutes or until done.  Remove from pans.
Prepare glaze and drizzle over warm muffins.
For streusel - Combine first 5 ingredients.  Add the melted butter and stir until crumbly.
For glaze - Combine all ingredients and stir until smooth.
Spiced Chicken Loaf
Category: meat-and-poultry
By sal

A mixture of ground chicken with stuffing mix, cheese, egg, onion and seasonings baked into a tangy tasty loaf.

Ingredients:
1 pound ground chicken
⅔ cup herb stuffing mix, crushed into fine crumbs
¼ cup grated Parmesan cheese
1  egg
1 cup diced onion
½ teaspoon salt
½ teaspoon ground black pepper
1 pinch garlic pepper seasoning
2 teaspoons ketchup
2 teaspoons barbeque sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the chicken, stuffing mix crumbs, cheese, egg, onion, salt, pepper and garlic pepper seasoning. Mix together, then stir in ketchup and barbeque sauce. Mix well and pour mixture into a bread loaf pan. Bake in preheated oven for 50 minutes. Turn oven off and let sit in hot oven for an additional 15 minutes.

Yields: 6 servings

Calories: 193.6
Fat: 4.7 g
Saturated fat: 1.6 g
Carbohydrates: 15.5 g
Sugars: 3.1 g
Dietary fiber: 1.2 g
Protein: 21.5 g
Cholesterol: 80.2 mg
Sodium: 665.3 mg
Easy Chicken Wings


Ingredients:
soy sauce, white wine, garlic cloves

Directions:
Mix all ingredients together and pour over drumettes., Marinate overnight and bake at 325 for 1 1/2 hours, turning 3 times.
Ranchero Catfish
Category: seafood
By TANAQUIL

My husband loves the taste of Ranch tortilla chips. You don't have to use Ranch flavored tortilla chips. Play with different flavors and see what you like best! This is also healthier since you bake it, and clean up is a cinch---just wad up the foil and throw it away!

Ingredients:
1 cup finely crushed ranch-flavored tortilla chips
½ teaspoon chili powder, or to taste
¼ teaspoon salt
¼ teaspoon black pepper
1  egg, beaten
1 tablespoon cooking oil
4 (8 ounce) fillets catfish, washed and patted dry

Directions:
Preheat oven to 450 degrees F (230 degrees C). Line a cooking sheet with aluminum foil and spray lightly with cooking spray. In a shallow dish, mix together crushed chips, chili powder, salt, and pepper. In another bowl, mix egg and oil. Dip catfish in egg and oil mixture, then dredge in chips mixture. Place catfish on foil-lined baking sheet, and sprinkle any leftover chip mixture over the catfish. Bake in a preheated oven until catfish is flaky and white in the middle, 10 to 12 minutes.

Prep time: 30 mins
Cook time: 12 mins
Total time: 42 mins
Yields: 4 servings

Calories: 383.5
Fat: 23.2 g
Saturated fat: 5.1 g
Carbohydrates: 4.6 g
Sugars: 0.2 g
Dietary fiber: 0.5 g
Protein: 37 g
Cholesterol: 151.8 mg
Sodium: 312.3 mg
Weisswurst Sausage


Ingredients:
eggs, salt, sugar, ground black pepper, lemon peel, dried parsley, ground mace, ground ginger, onion powder

Directions:
Grind shoulder and fatback twice using medium sized grinding plate (3mm or 1/8”]. Grinding the meat twice ensured that it will be extra emulsified.
Combine the cream and eggs and use a food processor to mince the ground meat and cream/egg mixture. You don’t have to use all the cream/egg mixture in this stage, but using a generous amount will help the meat to emulsify. Putting these elements through the food processor is essential to the emulsification process. It should be very runny by the end.
Mix the remainder (if any] of the cream/eggs in a bowl with the meat and spices (all ground] until meat sticks to the sides of bowl (for myosin development].
Stuff into hog casing, very carefully as the product will be extremely runny.
Finish cooking in C-VAP (steam cooker] until 165 degrees internal temperature. (Usually pork based sausages only need to cook to 155 degrees internal temperature, but because eggs cook at a higher temperature it must go to 165 degrees].
Weisswurst is traditionally served in the morning in a bowl of water with fresh chives, but here at Radler we serve it over our haus kraut with our haus mustards and a pretzel. Many places in Germany will tell you Weisswurst should be eaten only after the casing is removed, and some places will even remove it for you!
Alton Brown's 2-Hour Mustard Brine for Pork Chops or Roast


Ingredients:
kosher salt, brown sugar, black peppercorns, mustard powder, cider vinegar

Directions:
In a large plastic container with a lid, put the salt, Brown Sugar, peppercorns and mustard powder; add in the HOT vinegar and swirl to dissolve the sugar and salt completely.
Let the mixture stand for 20 minutes at room temperature to develop flavor.
Add in the ice cubes and shake to melt most of the ice.
Add in the pork chops, making certain that the meat is completely covered with the brine.
Cover with lid and refrigerate for 2 hours (NO MORE than 2 hours!].
Rinse the pork well under cold water before cooking.
Cook as desired.
Zucchini Egg Mini Muffins


Ingredients:
zucchini, eggs, onion, cheese, black pepper

Directions:
Preheat Oven to 350 Degrees.  Spray mini muffin tin with non-stick cooking spray.
Grate Zucchini into clean dish towel or layered paper towels.   Ring out as much water as you can.
In a medium sized mixing bowl beat (2] eggs.  Add zucchini, onion, cheese, bread crumbs and black pepper.  Mix well.
Distribute mixture evenly between the 24 muffin tin cups.
Bake 18-22 minutes or until browned/done.
Remove from oven and cool slightly.  Transfer muffins to wire cooling rack.
Onion-Crusted Meat Loaf With Roasted Potatoes


Ingredients:
ground beef, egg, Worcestershire sauce, potatoes, salt

Directions:
Thoroughly mix ½ cup soup, beef, ½ can onions, egg and Worcestershire in a large bowl.
Place the mixture in a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
Spoon the remaining soup over the meat load.
Arrange the potatoes around the meat loaf & sprinkle with salt.
Bake at 400 degrees F for 1 hour or until the meat load is cooked through. Stir the potatoes.
Sprinkle the remaining onions over the meat load and bake for 3 minutes or until the onions are golden.
OPTIONAL: Also good with 1 chopped bell pepper & 1 cup chopped mushrooms.
Rhubarb Shortbread Bars
Category: desserts
By Kitchen Witch

A shortbread-like, very sweet yet tart-tasting dessert bar that is great alone or with vanilla ice cream.

Ingredients:
1 cup all-purpose flour
½ cup butter, softened
5 tablespoons confectioners' sugar
1 cup brown sugar
2  eggs, beaten
½ cup white sugar
¼ cup all-purpose flour
¾ teaspoon salt
2 cups 1/4-inch slices rhubarb

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix 1 cup flour, butter, and confectioners' sugar together in a bowl; pack the mixture firmly into the bottom of a 9-inch square baking dish. Bake in preheated oven until the crust hardens slightly and is very fragrant, but not yet browned, about 15 minutes. Whisk brown sugar, eggs, white sugar, 1/4 cup flour, and salt together in a bowl until completely smooth; add rhubarb and stir to coat. Pour the rhubarb mixture over the crust. Bake in oven until the rhubarb mixture sets, about 40 minutes; cool at least 10 minutes before cutting into bars.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 1 9-inch square dish

Calories: 327.1
Fat: 11.6 g
Saturated fat: 6.9 g
Carbohydrates: 53.8 g
Sugars: 39.3 g
Dietary fiber: 1 g
Protein: 3.6 g
Cholesterol: 68.4 mg
Sodium: 290.3 mg
Shrimp and Noodles with Chili Crisp Sauce
Category: world-cuisine
By Diana71

Shrimp is cooked with garlic, ginger, and shallots, mixed with noodles, and combined with a tangy chili crisp sauce.

Ingredients:
1 (8 ounce) package spaghetti
1 pound large shrimp, peeled and deveined
1 teaspoon salt
½ teaspoon baking soda
2 tablespoons mayonnaise
2 tablespoons soy sauce
1 tablespoon chili crisp oil sauce
1 teaspoon gochujang (Korean hot pepper paste)
1 teaspoon white sugar
2 tablespoons olive oil
1 large shallot, finely chopped
5 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and finely chopped
6  scallions, cut into 1-inch pieces

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, mix shrimp with salt and baking soda; let sit for 15 minutes. Combine mayonnaise, soy sauce, chili crisp, gochujang, and sugar in a medium bowl. Set aside. Drain spaghetti. Rinse shrimp with cool water and pat dry with paper towels. Warm oil in a saute pan over medium heat. Cook and stir shallot, garlic, and ginger for 1 minute. Add shrimp and cook until bright pink and opaque, 4 to 5 minutes. Add scallions and cook for 1 minute longer. Pour the chili crisp sauce over the shrimp. Mix in the cooked spaghetti and toss until evenly coated.

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

Calories: 466.9
Fat: 16.7 g
Saturated fat: 2.4 g
Carbohydrates: 50.4 g
Sugars: 4.1 g
Dietary fiber: 2.7 g
Protein: 27.4 g
Cholesterol: 175.2 mg
Sodium: 1482 mg
Chef John's Popovers
Category: bread
By Chef John

They're crusty on the outside and tender on the inside. Popovers are a fun and flavorful dinner roll to add to the holiday table.

Ingredients:
1 tablespoon butter
cooking spray
2  large eggs
1 cup milk
1 cup all-purpose flour
½ teaspoon salt
1 pinch cayenne pepper
2 tablespoons shredded Cheddar cheese  (Optional)

Directions:
Grease a 6-tin muffin pan with butter and cooking spray. Whisk eggs, milk, flour, salt, and cayenne pepper together in a small bowl until smooth. Pour batter into each muffin tin, filling to about 3/4 of the way up the sides. Sprinkle about 1 teaspoon of grated Cheddar cheese atop each popover. Place pan in a cold oven. Heat to 450 degrees F (230 degrees C) and bake until puffed and well-browned, about 30 minutes.

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

Calories: 111.5
Fat: 4.2 g
Saturated fat: 2.1 g
Carbohydrates: 13.5 g
Sugars: 1.6 g
Dietary fiber: 0.4 g
Protein: 4.7 g
Cholesterol: 54.9 mg
Sodium: 198.8 mg
Eat Your Bowl


Ingredients:
bell peppers, cooked rice, pasta

Directions:
"Fill the bell pepper 'bowls' with the mixed vegetables and other optional extras. Serve!"
The Best Vegetable Salad
Category: salad
By DUSTYDO157

This is a refreshing salad using all different kinds of vegetables. You can use whatever you like, but the main things that makes it good are the tomatoes and cucumbers. It is much like an Israeli salad. The homemade dressing is very good on it, but so is just plain olive oil.

Ingredients:
1  cucumber, peeled and chopped
2  fresh tomatoes, chopped
2  green onion, minced
1  red bell pepper, chopped
5  radishes, chopped
1 small jicama, peeled and julienned
5  romaine lettuce leaves, torn into bite size pieces
1 clove garlic, minced
1 ½ tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon pomegranate juice
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh basil
1 ½ teaspoons water

Directions:
Toss together the cucumber, tomato, onion, pepper, radish, jicama, and lettuce in a large salad bowl. Whisk together the garlic, lemon juice, olive oil, pomegranate juice, salt, pepper, dill, basil, and water in a small bowl. Drizzle dressing over the salad just before serving.

Prep time: 30 mins
Total time: 30 mins
Yields: 6 servings

Calories: 87.6
Fat: 4.8 g
Saturated fat: 0.7 g
Carbohydrates: 10.9 g
Sugars: 4 g
Dietary fiber: 4.5 g
Protein: 1.5 g
Sodium: 397.9 mg
Country Vanilla Ice Cream


Ingredients:
eggs, sugar, vanilla extract, salt, milk

Directions:
Beat eggs with mixer at medium speed until frothy.
Gradually add sugar, beating until mixture becomes thick (about 5 minutes].
Add remaining ingredients; mix well.
Pour into freezer can of a 1-gallon hand turned or electric freezer; freeze accourding to manufacturer's instructions.
Let ripen at least 1 hour.
Spicy Asian Orange Sauce - HCG Phase 2


Ingredients:
orange, lemon, water, green onion, garlic clove, ginger powder, garlic powder, orange zest, lemon zest, cayenne, stevia

Directions:
In a small saucepan add the orange and lemon to water.
Bring to a boil, reduce heat and simmer adding water as needed.
Simmer until the pulp comes out of the rinds. Scrape out the pulp and discard the rinds.
Continue stirring and reducing the liquid by half until desired consistency is reached.
Add green onion, stevia and spices.
Serve with protein.
Thai Coconut Milk and Chicken Soup


Ingredients:
boneless skinless chicken breast, galanga root, galanga root, fresh lemongrass, unsweetened coconut milk, Thai fish sauce, lime, juice of, scallion, fresh cilantro

Directions:
Place chicken, chicken stock, galanga, and lemon grass in a large saucepan and bring to a boil.
Reduce heat to low and simmer until chicken is cooked through.
Add coconut milk and continue cooking on low until soup comes back to a simmer.
Just before serving stir in fish sauce and lime juice.
Pour into soup bowls and sprinkle top with scallions and cilantro.
Mexican Chicken Spaghetti


Ingredients:
green bell pepper, onion, spaghetti noodles, Velveeta cheese, olive oil, rotel, boneless skinless chicken breasts

Directions:
Boil chicken in a large boiler 3/4 full of water until tender.
While chicken is boiling, cut up and sautee onion and bell pepper in olive oil.
When ready, remove chicken from broth and set aside to cool. Add noodles to broth.
While noodles are cooking, pull chicken apart or cut up.
Once noodles are tender, add all ingredients (chicken, onion, bell pepper, cream of chicken, cream of mushroom, Rotel, and cubed velveeta].
Stir frequently on medium heat until all Velveeta has blended.
This recipe makes a large pot. We usually eat on this for three or more days.
No Knead Sourdough Flax Seed Bread


Ingredients:
unbleached white flour, flax seed meal, bottled water, salt, olive oil, honey, cornmeal

Directions:
In a large bowl combine 4 1/2 cups flour, flax seed meal, and salt.
In a separate bowl, mix together the active starter, water, olive oil and honey.
Make a well in the center of the flour mixture and pour in the liquid mixture, and stir until blended; dough will be shaggy and sticky (too sticky to knead].
Add additional 1/2 cup flour if necessary to reach the desired consistency.
Cover bowl with plastic wrap and a towel. Let dough rest at room temperature (70 degrees] for at least 4-5 hours.
Place bowl in refrigerator and allow to continue to rest an additional 8-12 hours.
Remove from refrigerator and allow to warm to room temperature (approximately 1 hour].
The dough is ready when its surface is dotted with bubbles.
Lightly flour a work surface and place dough on it; split the ball in half, sprinkle with a little more flour and fold each ball over on itself once or twice.
Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
Generously coat a cotton towel (not terry cloth] with flax seed, wheat bran, cornmeal or flour; put dough seam side down on towel and dust with more flax seed, wheat bran, cornmeal or flour.
Cover with another cotton towel and let rise for about 2 hours.  (I place towel in a bowl to help shape the loaf.].
When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least a half-hour before dough is ready, heat oven to 450 degrees.
Put a dutch oven (cast iron, cast aluminum or enamel] in oven to pre-heat.
When dough is ready, carefully remove pot from oven.
Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that's O.K.
Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Carquinyolis - Almond Biscotti


Ingredients:
eggs, confectioners' sugar, flour, ground cinnamon, active dry yeast, lemon, zest of

Directions:
First, preheat your oven to 375°F.
Secondly, take a baking sheet, and line it with parchment paper and set it aside.
Then, take a small bowl and beat 1 egg in it, and set it aside.
Next fit your standing mixer with the paddle attachment.
Place your sugar, flour, anise, cinnamon, yeast, and zest into a standing mixer bowl, and mix well with the paddle.
Beat in the remaining 2 eggs one at a time, on high speed, mixing well after each addition.
Remove the bowl from mixer and fold in your almonds.
Then you will turn your dough out onto a well floured surface and divide it in half.
Lightly flour your hands to prevent sticking and then shape the dough into 2 slightly flattened cylinders about 3 inches wide by 14 inches long.
Be sure to brush off excess flour from the dough with a dry pastry brush.
Then carefully transfer the dough cylinders to prepared sheet pan, placing them approximately 4 inches apart.
Brush the dough cylinders with the beaten egg you have set aside at the beginning of the process.
Bake for 30 minutes, misting the dough and oven with water from a spray bottle every 10 minutes or so until crust is shiny and dark brown (not burnt] in color.
Remove from the oven when done, and allow them to cool slightly.
Slice on the bias into 1/2 inch thick cookies and transfer the boscotti to a wire rack to allow them to cool completely.
Biscotti can be stored in an airtight container for up to 3 days.