xiaoxl/recipe_data huggingface dataset:
Thai-Inspired Tilapia With Carrot Salad


Ingredients:
coconut milk, fresh cilantro, garlic, cayenne pepper, canola oil, carrots, red bell pepper, unsweetened coconut, fresh cilantro, honey, lime zest

Directions:
To prepare fish, combine coconut milk, cilantro, and garlic in a 9x13" pan.
Mix well and place each fillet in the marinade, coating both sides.
Sprinkle fish with cayenne pepper and cover pan.
Refrigerate 30 minutes to 1 hour.  Turn fillets occasionally.
To prepare the carrot salad, combine carrots, red bell pepper, pineapple, coconut, cilantro, honey and lime zest.  Mix gently.
Cover and refrigerate salad.
To finish fish, warm canola oil in a large skillet.
Place fillets in skillet (discard marinade] and cook 2-3 minutes on each side, removing when fish flakes easily.
Serve fish with carrot salad.
Easy Vegetable Medley


Ingredients:
swiss cheese, sour cream, black pepper

Directions:
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, and 1/2 can onions.
Pour into 1 qt casserole dish.
Microwave on high for 8 minutes covered with plastic wrap.
Top with remaining cheese and onions.
Microwave on high uncovered for 1 minute or until cheese is melted.
Easy Coffee Squares


Ingredients:
brown sugar, eggs, flour, salt, baking powder, baking soda, cinnamon, vanilla, strong black coffee, chocolate chips

Directions:
Set oven to 350 degrees.
Grease a large cookie sheet.
In a bowl combine oil, sugar and eggs, beat until well combined.
In another bowl, combine dry ingredients, except chocolate chips, then add to the oil/sugar mixture; mix well.
Add the vanilla and coffee; mix until combined.
Stir in chocolate chips.
Spread on a cookie sheet.
Bake for about 35 minutes or until bars tests done.
Cool and cut into squares.
Delicious!
One Dish Chicken & Stuffing Bake


Ingredients:
boiling water, margarine, boneless skinless chicken breast halves, paprika, milk, dried parsley flakes

Directions:
Mix water and margarine. Add stuffing. Mix lightly.
Spoon stuffing across center of a 3 quart baking dish, leaving space on both sides for the chicken.
Arrange chicken on each side of stuffing. Sprinkle paprika over chicken.
Mix soup, milk and parsley. Pour over chicken.
Cover and bake at 400* for 30 minutes or until chicken is no longer pink.
Chewy Almond Butter Cookies
Category: desserts
By mseve

This a recipe for those who cannot eat peanut butter like myself, but want a cookie that is similar.

Ingredients:
1 cup shortening
1 cup creamy almond butter
1 cup packed brown sugar
1 cup white sugar
2 tablespoons hot water
1 teaspoon baking soda
½ teaspoon salt
2  eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour

Directions:
Preheat oven to 375 degrees F (190 degrees C). Beat shortening, almond butter, brown sugar, and white sugar in a bowl until smooth. Combine hot water, baking soda, and salt together in another bowl; stir into almond butter mixture until creamy. Add eggs and vanilla extract; beat until blended. Gradually stir in flour until dough is just blended. Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Press and flatten balls with a fork to create a crosshatch pattern. Bake in preheated oven until golden brown, 8 to 12 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 dozen

Calories: 262.4
Fat: 15.2 g
Saturated fat: 2.9 g
Carbohydrates: 29.5 g
Sugars: 17.8 g
Dietary fiber: 0.7 g
Protein: 3.5 g
Cholesterol: 15.5 mg
Sodium: 156.5 mg
Quick and Easy Monkey Bread
Category: breakfast-and-brunch
By MARBALET

This is a very easy bread to make.  Monkey bread also has been called Bubble Bread and Pull Apart Bread.

Ingredients:
24 ounces frozen dinner roll dough
1 cup packed brown sugar
1 (3.4 ounce) package instant butterscotch pudding mix
¼ cup white sugar
2 teaspoons ground cinnamon
½ cup chopped walnuts
½ cup melted butter

Directions:
The night or several hours before, grease and flour a 9 or 10 inch tube pan. Mix brown sugar and pudding mix together.  Mix white sugar and cinnamon together. Place frozen dinner rolls in pan a layer at a time.  Sprinkle brown sugar and pudding mix over first layer of rolls. Sprinkle sugar and cinnamon mixture over the brown sugar and  pudding mixture.  Spread half the nuts and melted butter over first layer.  Repeat with the next layer. Place on counter over night. Do not cover. Next morning bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Let stand a few minutes and turn pan over onto serving platter.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1 - 9 or 10 inch tube pan

Calories: 388.6
Fat: 14.5 g
Saturated fat: 5.9 g
Carbohydrates: 59.6 g
Sugars: 30.9 g
Dietary fiber: 1.7 g
Protein: 6.9 g
Cholesterol: 22.6 mg
Sodium: 483.7 mg
Pink Skyy


Ingredients:
vodka, lychee juice, cranberry juice, heavy cream, strawberry

Directions:
In a shaker half-filled with ice, add vodka, lychee juice, cranberry juice and cream.  Shake and pour in a martini glass.
Garnish with the strawberry.
" Denauseating" With Ginger Tea


Ingredients:
water, ginger, tea bag, honey, milk

Directions:
Bring water to boil with crushed ginger in it., Let it simmer for 5-7 minutes on medium heat., Strain and pour in the cup/mug, add tea bag and stir honey., You can add a dash of milk if you want., It is very good to sip anyway.
Concession Stand Corn Dogs


Ingredients:
flour, cornmeal, sugar, baking powder, eggs, milk

Directions:
Skewer each hot dog lengthwise and pat dry with a paper towel. This will help the batter stick to the dogs. Preheat the deep fryer to 350*F.
In a medium sized bowl, mix together the dry ingredients, then add in each egg, and slowly stir in the milk. Batter should be just thicker than pancake batter.
Dip each skewered hot dog into the batter and let any excess drip off. Transfer immediately in batches of 2 to the deep fryer, letting the skewers set on the edge of the fryer. Rotate occasionally to ensure even browning. Cook for 3-5 minutes, or until evenly cooked. Remove to plate lined with a paper towel to cool. Serve and enjoy!
Soft Eggnog Cookies


Ingredients:
butter, brown sugar, all-purpose flour, confectioners' sugar, butter, ground nutmeg, ground cinnamon

Directions:
Preheat oven to 325°F. Line baking sheets with parchment paper.
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks, eggnog and rum extract. Gradually mix in the flour. Chill for two hours.
Shape into 1.5 inch balls  and bake until bottoms are golden brown, about 10 minutes - tops won't brown much. Cool completely.
For the Frosting: Beat In a large bowl, beat the first five frosting ingredients until blended; Mix in additional eggnog to reach desired consistency. Frost cookies and sprinkle with nutmeg if desired. Store in airtight containers.
Ultimate Meal Frittata


Ingredients:
shrimp, bacon, green onions, fresh spinach, ground cumin, sea salt, black pepper, garlic, eggs, evaporated milk

Directions:
In a oven proof non stick large skillet, cook bacon. Drain on paper towel.
Add shrimp, onions, spinach and cumin. Cook until spinach is wilted and onions are transparent. Take out with a slotted spoon and place in a large bowl.
Break bacon into pieces and add to bowl with garlic.
Add eggs, milk and 1/2 teaspoons salt. Mix well with fork.
Then add the cheese and mix.
On medium high heat cook hash browns. Sprinkle with pepper and salt, turning in sections until all slightly browned. Pat down so the hash browns fill the fry pan and the top is flat.
Turn heat down to medium, pour the egg mixture over the potatoes. Use a spatula to move the egg to the potato edges. In 7 minutes the egg mixture.
will be set around the sides and edges. The middle will still be loose.
Set the oven on broil 400* and place frying pan under for 2 minutes.
Use mitt to take out pan. Slide on a platter. Cut in large wedges.
Mum's Special Scones


Ingredients:
self raising flour, baking powder, butter, caster sugar, egg, milk, milk

Directions:
Heat Oven to 425oF, 220oC or Gas Mark 7.
In a bowl put self raising flour, baking powder and butter (or margarine]
Rub in until mixture resembles fine breadcrumbs.
Stir in sugar.
In a measuring jug beat the egg and mix in milk.
Stir Egg/Milk mixture into the flour and mix until it becomes like a soft dough. (add extra milk if too dry].
Turn on to a floured table.
Knead lightly and roll out to 1.5 cm (1/2"] thickness.
Cut into rounds and put onto greased or floured baking tray/sheet.
Brush tops with a little beaten egg (or milk].
Bake for 10 minutes or until pale golden brown.
Remove from oven and put on a wire cooling rack to cool.
Cool/Cold Bag for First Aid, Better Than Ice


Ingredients:
"cherries"

Directions:
Eat the cherries, keep the pips but discard the stems.
Soak the cherry pips in water for an hour to soften the residue on them, then boil them until they are clean.
Cool and dry them well.
Sew a square or rectangular pillow from a soft cotton fabric, leaving a small opening so that you can fill it with the cherry pips.
Fill and then sew the opening closed.
Keep the bag in your freezer to use on all swellings and bruises.
Excellent for painful insect bites because it's cold enough to give relief but not enough to burn with cold. It's amazingly comfortable too. Can NOT be used as a heat pad, so don't microwave it.
Amazing and Easy Chicken Wings
Category: appetizers-and-snacks
By Rebecca O- hingham, MA

These chicken wings are surprisingly delicious for how few ingredients are involved! I made them for the first time at a football party, and within 10 minutes everyone had eaten all 5 pounds!

Ingredients:
2 cups brown sugar
1 cup yellow mustard
¼ cup soy sauce
5 pounds chicken wings, cut into thirds and tips discarded

Directions:
Mix brown sugar, mustard, and soy sauce together in a bowl. Measure 1/4 cup marinade for basting and transfer to a small bowl; cover and refrigerate. Place wings in a large resealable bag. Pour remaining marinade over wings, coating well. Seal and marinate wings at least 2 hours and up to overnight. Preheat oven to 375 degrees F (190 degrees C). Remove chicken wings from resealable bag and transfer to a baking sheet. Discard marinade. Bake in the preheated oven for 30 minutes. Baste wings with reserved 1/4 cup marinade; cook, basting every 10 minutes, until chicken is no longer pink in the center, about 30 more minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 3 hrs 15 mins
Yields: 10 servings

Calories: 294.8
Fat: 12 g
Saturated fat: 3.2 g
Carbohydrates: 30.3 g
Sugars: 28.5 g
Dietary fiber: 0.9 g
Protein: 16.8 g
Cholesterol: 47.6 mg
Sodium: 699.1 mg
Herbed Oatmeal Pan Bread


Ingredients:
water, rolled oats, butter, flour, sugar, salt, dry yeast, egg, basil, parmesan cheese, garlic powder, butter

Directions:
Grease 9x13 baking pan.
Bring water to a boil in a medium saucepan and stir in the rolled oats.
Remove from heat and stir in 3 tablespoons butter; cool to lukewarm (about 110-120 degrees].
In a large bowl combine 1 1/2 cups flour, sugar, salt, and yeast.
Add the rolled oat mixture and beat well till moistened--continue blending for about 3 minutes.
Add the beaten egg and mix well.
Then add 1 3/4-2 1/2 cups of flour for form stiff dough.
On floured surface, knead in 1/2-3/4 cups more flour till dough is smooth and elastic, about 5 minutes.
Shape into a ball, cover with a large bowl leaving it on the counter and rest about 15 minutes.
Punch down dough several times to remove any air bubbles.
Press into the greased pan.
Using a very sharp knife, cut diagonal lines 1 1/2" apart, cutting completely through the dough; repeat in opposite direction creating a diamond effect.
Cover with greased plastic wrap and cloth towel and let rise in a warm place for about 45 minutes till double.
Herb Topping: (optional] Mix the basil, cheese, and garlic powder together and set aside; melt the butter and keep separate.
Bake at 375 degrees for about 20 minutes.
Brush top with butter and then the Herb Topping and return to oven for an additional 5-10 minutes or till done.
Fakes Salata (Lentil Salad)


Ingredients:
French lentils, bay leaves, olive oil, oranges, salt, fresh ground black pepper, red onion, orange

Directions:
Place lentils, bay leaves and 2 tbsp of olive oil in a saucepan.
Cover with water and bring to a boil; simmer for 20 minutes or until lentils are cooked.
Drain in a colander and allow to cool.
Place in a serving  bowl, add orange juice and remaining 6 tbsp olive oil, and season with salt and pepper.
Stir mixture well to combine and marinate for 30 minutes in the refrigerator.
Just before serving, mix in the sliced onion and orange segments.
California Pizza Kitchen White Balsamic Provencal Salad


Ingredients:
garlic, dried herbs, salt, lemon zest, black pepper, olive oil, olive oil, romaine lettuce, arugula leaf, red cabbage, roma tomatoes, sun-dried tomatoes, feta cheese, kalamata olives

Directions:
Vinaigrette Preparation.
n a mixing bowl, use a hand held electric mixer on low speed or a whisk to blend together the vinegar, garlic, herbs, salt, lemon zest, and pepper.
Beating or whisking continuously, slowly pour in the oil, blending until it is thoroughly incorporated. Cover with plastic wrap and refrigerate.
Salad Preparation:.
In a large mixing bowl, use salad servers to toss together the romaine, arugula, cabbage and dressing.
Transfer the salad to chilled serving plates. Surround each serving with a ring of diced Roma tomatoes, then top with sun dried tomatoes, feta cheese and Kalamata olives.
Braised Black Lentils
Category: side-dish
By Chef John

Braised black lentils, also known as beluga lentils, since they resemble the most prized of all caviar varieties, make up one of my favorite side dishes.

Ingredients:
1 tablespoon butter
1 tablespoon olive oil
½ cup diced onion
½ cup diced carrot
½ cup diced celery
salt to taste
6 sprigs fresh thyme
ground black pepper to taste
1 cup beluga lentils
1 ¾ cups chicken stock
1 tablespoon champagne vinegar
2 tablespoons chopped Italian parsley

Directions:
Melt butter in olive oil over medium heat in a saucepan. Cook and stir onion, carrot, celery, and salt until vegetables are softened and onion is translucent, about 10 minutes. Reduce heat to low and add thyme sprigs and pepper. Stir in lentils until well coated. Add chicken stock and bring to a gentle simmer. Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes. Remove from heat and discard thyme stems. Stir in champagne vinegar and parsley. Season with salt and pepper to taste.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 2 servings

Calories: 499.7
Fat: 14.3 g
Saturated fat: 5 g
Carbohydrates: 68 g
Sugars: 6.2 g
Dietary fiber: 31.8 g
Protein: 26.6 g
Cholesterol: 15.9 mg
Sodium: 698.3 mg
A Mouth Watering Smoothie


Ingredients:
mixed berries, plain yogurt, dessert tofu, banana

Directions:
Put fruit in blender., Add any kind of juice., Blend away.
Unbelievably Cheesy Squash Casserole


Ingredients:
squash, extra-sharp cheddar cheese, onion, margarine

Directions:
Mix all ingredients., Pour into buttered casserole dish., Bake at 350 degrees for 30 minutes or until set.
Southern Style Chicken and Dumplings
Category: soups-stews-and-chili
By Teresa C. Rouzer

A southern favorite and the hit of our family reunion in 1995!

Ingredients:
1 (3 pound) whole chicken
1  onion, quartered
2 slices  lemon
salt and pepper to taste
3 cups water
1  bay leaf
½ teaspoon dried thyme
2 cups all-purpose flour
3 tablespoons shortening
1 teaspoon salt
¼ cup water

Directions:
In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour. Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings. To Make Dumplings:  In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.

Yields: 4 to 6 servings

Calories: 845.9
Fat: 49.2 g
Saturated fat: 13.8 g
Carbohydrates: 40.9 g
Sugars: 1.1 g
Dietary fiber: 2 g
Protein: 56.2 g
Cholesterol: 204.3 mg
Sodium: 657.9 mg
Molasses Sugar Cookies
Category: desserts
By Karin  Christian

These are a wonderful chewy spice cookie. They are drop cookies that keep very well. I make them at the beginning of the holiday season and they keep all the way to New Year's!

Ingredients:
1 ½ cups shortening
2 cups white sugar
½ cup molasses
2  eggs
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt

Directions:
Melt the shortening in a large pan on the stove, and cool. Add sugar, eggs, and molasses, beat well. In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight. Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart. Bake at 375 degrees F (190 degrees C) for 8-10 minutes. Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!

Prep time: 25 mins
Cook time: 15 mins
Total time: 3 hrs 40 mins
Yields: 6 dozen

Calories: 93.5
Fat: 4.5 g
Saturated fat: 1.1 g
Carbohydrates: 12.7 g
Sugars: 6.8 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 5.2 mg
Sodium: 105.2 mg
Homemade Teriyaki Shrimp
Category: seafood
By Bibi

If you want to serve this dish on rice, you need to start the rice first, because it comes together quickly! I used coconut aminos, a sub for soy sauce, that is a bit thinner in consistency and sweeter in taste than soy sauce. Sweet and full of umami, this recipe works as a light lunch, or as a main, with some steamed broccoli or a salad as a side.

Ingredients:
1 pound frozen raw shrimp, peeled and deveined
½ cup coconut aminos
1 teaspoon grated fresh ginger
1 teaspoon minced fresh garlic
1 teaspoon brown sugar, or to taste
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
2 teaspoons cornstarch
2 teaspoons water
2 cups steamed white rice
1 tablespoon sliced green onions  (Optional)
1 teaspoon sesame seeds  (Optional)

Directions:
Place frozen shrimp in a single layer on a metal pan and set aside. Combine coconut aminos, ginger, garlic, brown sugar, rice wine vinegar, and sesame oil in a large skillet. Bring to a boil over medium heat, 3 to 4 minutes. Add shrimp to the boiling sauce in a single layer and cook for 2 to 3 minutes. Turn and cook until shrimp curls into a "C" shape and changes color from white and pink, 2 to 3 minutes. Combine cornstarch and water in a small bowl, stirring to remove lumps. Add slurry to the skillet and cook, stirring briskly, until sauce is slightly thickened, about 1 minute. Remove from heat. Serve over hot cooked rice and garnish with green onions and sesame seeds.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 391.3
Fat: 12.7 g
Saturated fat: 2.1 g
Carbohydrates: 44.7 g
Sugars: 0.1 g
Dietary fiber: 0.8 g
Protein: 21.3 g
Cholesterol: 156.6 mg
Sodium: 1250.9 mg
Simply Seared Opah


Ingredients:
lemon, extra virgin olive oil

Directions:
"Sqeeze lemon all over both sides of fish.  Salt and pepper both sides of fish.  Heat olive oil in frying pan.  Sear fish over high heat for about 3-4 minutes per side.  Serve."
Christmas Spice Cookies


Ingredients:
butter, sugar, dark molasses, egg, baking soda, cinnamon, clove, ginger, unbleached all-purpose flour

Directions:
Cream sugar and butter.
Add syrup and egg.
Mix well.
Sift dry ingredients and add.
(Optional] I grind the cinnamon sticks and the cloves.
Mix well.
Roll into "log" and chill.
Thinly slice roll and place discs on ungreased cookie sheet and bake in 350 degree oven for about ten minutes.
(I put the roll back in the refrigerator after filling my cookie sheets].
Maple Rice Pudding (Vegan, Gluten-Free)


Ingredients:
water, rice, maple syrup, salt, ground cinnamon, vanilla extract, raisins

Directions:
Boil the water. Once boiling, add the rice and simmer, covered, for 15 minutes.
Add the rice milk, maple syrup, salt and cinnamon and simmer uncovered (cover it until it starts to almost boil again, then take cover off] until thick and creamy, about 15-20 minutes, stirring once in a while.
Remove from heat and add the vanilla and raisins. Stir and pour into serving dishes. Sprinkle with cinnamon to garnish, let cool down 5 minutes and serve. If you plan on serving it later on you may want to add a bit more rice milk as you reheat it as it will thicken with time.
Grapes in Sour Cream


Ingredients:
seedless grapes, sour cream, brown sugar

Directions:
Mix the sour cream and brown sugar together., Toss with the fruit.
Baked Chicken Drumsticks.


Ingredients:
chicken drumsticks, salt, ground pepper, mayonnaise

Directions:
1. Preheat the oven to 360 degrees.
2. Wash off the drumsticks. Do not take off the skin!
3. Put all the drumsticks in a large bowl & add salt and pepper.
5. The bottle of Adjika is usually about 8.8 oz. I use about half of that small jar. Mix the adjika with mayo. Really depends on your taste. Make sure every drumstick is rubbed with the sauce.
5. Take out a dish which can fit all the drumsticks on there and line it with foil (or you can just rub down the dish with butter or spray with pam, so no foil is needed really] Place the drumsticks.
6. Bake for about 15-20 mins on one side and then flip them to bake for the same time on the over side.
7. If more time needed to cook leave them in for a little more.
Broccoli Orange Salad


Ingredients:
eggs, sugar, cornstarch, dry mustard, white wine vinegar, water, mayonnaise, garlic powder, fresh broccoli florets, raisins, bacon, fresh mushrooms, orange, red onion

Directions:
For the dressing: in a saucepan, whisk together the eggs, sugar, cornstarch and the dry mustard.
Add/whisk in vinegar and water; cook on low heat until thickened.
Remove from heat, add/stir in the mayonnaise and garlic powder (if using] cool well.
To make the salad: marinate broccoli in the dressing for about 3-4 hours.
Add in the remaining salad ingredients; toss well to combine.
DELICIOUS!