xiaoxl/recipe_data huggingface dataset:
Thai-Style Tofu Ww in Microwave


Ingredients:
reduced-sodium chicken broth, reduced sodium soy sauce, lime juice, fresh ginger, red curry paste, reduced-fat firm tofu, fresh bean sprout, carrot, fresh basil

Directions:
Combine the broth, soy sauce, lime juice, ginger, and curry paste in a medium bowl.
Place the tofu in a 1 1/2-quart microwavable dish and pour the broth mixture over the top.
Cover with plastic wrap; then prick a few holes in the plastic.
Microwave on HIGH until heated through, 4-5 minutes.
Top with the bean sprouts, carrots, and basil.
White Chocolate-Raspberry Cookies
Category: desserts
By dbosma10

This recipe for white chocolate-raspberry cookies is just like Subway® makes 'em! This is a very sweet cookie.

Ingredients:
½ cup unsalted butter, softened
½ cup packed brown sugar
½ cup white sugar
1 large egg
1 tablespoon heavy cream
¾ teaspoon vanilla extract
3 tablespoons cornstarch
½ teaspoon baking soda
¼ teaspoon salt
1 ⅓ cups all-purpose flour
4 ounces white chocolate chips, or more to taste
⅔ cup lightly salted macadamia nuts, lightly chopped  (Optional)
½ cup fresh raspberries, cut into small pieces

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with aluminum foil. Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until creamy. Beat in egg, heavy cream, and vanilla extract. Beat in cornstarch, baking soda, and salt. Add flour little by little until completely blended. Stir in white chocolate chips; fold in macadamia nuts and raspberries. Drop dough by rounded tablespoons onto the prepared baking sheets. Bake in the preheated oven until edges are golden, 12 to 13 minutes. Remove from the oven and transfer to a wire rack to cool.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 24 cookies

Calories: 156.4
Fat: 8.8 g
Saturated fat: 4.1 g
Carbohydrates: 18.4 g
Sugars: 11.6 g
Dietary fiber: 0.7 g
Protein: 1.7 g
Cholesterol: 19.8 mg
Sodium: 60.8 mg
Smoked Whole Turkey Breast
Category: uncategorized
By Bibi

Great as a main dish, with some yummy sides, or thinly sliced as a sandwich filling, this smoked whole turkey breast is sure to please. Use an electric or thermostatically controlled smoker to keep the roasting temperature a constant 225 degrees F. Refrigerate any leftovers.

Ingredients:
wood chips of choice, soaked in water
water as needed
8 ¾ pounds bone-in turkey breast
2 tablespoons unsalted butter, at room temperature
2 teaspoons kosher salt, or to taste
1 teaspoon montreal steak seasoning
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon freshly ground black pepper
disposable drip pan, if desired

Directions:
Preheat a smoker to 350 degrees F (175 degrees C). Drain wood chips and place in smoker chip pan. Add water according to manufacturer recommendations. Unwrap turkey breast and pat dry with paper towels. Combine butter, salt, steak seasoning, smoked paprika, onion powder, and black pepper in a bowl to create a seasoned butter. Gently separate skin from muscle of the turkey breast and rub seasoned butter between the skin and the muscle, keeping the skin intact. Use about 1/4 of the seasoned butter on each side, and rub the remaining seasoned butter all over the outside of the turkey breast. Place prepared turkey breast directly on a smoker rack, and place the disposable drip pan on the rack below, if recommended by the manufacturer. The drip pan should not rest on the chip pan or the water pan. Close and secure the smoker, lower thermostat to 225 degrees F (105 degrees C), and smoke 3 1/2 to 4 hours, adding wood chips and water as needed. Use a meat thermometer to check internal temperature. Smoke until turkey registers 155 to 161 degrees F (68 degrees C to 71 degrees C). Wrap turkey breast in heavy-duty aluminum foil, then wrap in several layers of thick towels, and allow to rest for about 45 minutes. The residual heat will finish cooking the turkey breast to a safe temperature of 165 degrees F (74 degrees F). Slice and serve warm.

Prep time: 20 mins
Cook time: 3 hrs 30 mins
Total time: 4 hrs 35 mins
Yields: 8 servings

Calories: 610.4
Fat: 6.1 g
Saturated fat: 2.9 g
Carbohydrates: 0.4 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 130 g
Cholesterol: 366.2 mg
Sodium: 819.9 mg
The Bestest Chocolate Cake Ever (With Chocolate Frosting)


Ingredients:
sugar, flour, baking powder, baking soda, salt, eggs, milk, vanilla, water, butter, milk, powdered sugar, vanilla

Directions:
mix: sugar, flour, cocoa, baking powder, baking soda, salt, eggs, milk, vegetable oil & vanilla.
add: 1 cup boiling water (batter will b runny].
pour into 2 9" pans.
bake @ 350 for 30-35
frosting- mix: cocoa & butter.
gradually add : milk, powdered sugar & vanilla.
stack cooled cakes.
pour frosting over cake.
Chilled Oranges With Curacao


Ingredients:
oranges, Curacao, fresh raspberry

Directions:
Peel 4 oranges and cut in cartwheel slices., Arrange on individual dessert plates and chill., In small saucepan, over low heat, warm jam until it liquefies., Cool slightly, add liqueur and stir gently., Pour over orange slices., Sprinkle with almond., Garnish with fresh raspberries.
Spinach-Artichoke Hummus


Ingredients:
chickpeas, garlic cloves, olive oil, tahini, lemon, frozen spinach, artichoke hearts

Directions:
In a food processor, puree the chickpeas and garlic.  Add the olive oil, tahini, and lemon juice, and process until smooth, adding more liquid (either the liquid from the can of chickpeas or some water] if necessary.
Add the spinach, and pulse a few times, until it is incorporated but not pureed.
Transfer to a bowl and stir in the artichoke hearts by hand.
Serve with fresh pita chips!
Grilled Sirloin Steak


Ingredients:
soy sauce, red wine vinegar, cider vinegar, olive oil, garlic, pepper, ground ginger, honey, boneless beef top sirloin steaks

Directions:
In a large resealable plastic bag, combine the first seven ingredients; add beef.
Seal bag and turn to coat; refrigerate for at least 3 hours or overnight.
Drain and discard the marinade.
Grill steak, covered, over indirect medium heat for 1-1/2 to 2 hours, turning once, or until meat reaches desired doneness.
Apple Pancakes


Ingredients:
flour, eggs, baking powder, milk, salt, butter, sugar, apple

Directions:
Sift dry ingredients together., Combine eggs, butter, and milk., Pour into flour mixture and stir until smooth., Add apples and stir., Drop by spoonfuls and cook.
Awesome Tomato Soup!


Ingredients:
dried tarragon, parmesan cheese, milk, pepper

Directions:
Pour 1 can tomato soup and 1 cup milk into sauce pan.  Add tarragon, parmesan cheese, pepper. Heat.
I like to crumble up the butter garlic Ritz crackers into my bowl of soup.  I also add a little more shredded cheese to the top.
Enjoy!
Jimmy's Mexican Pizza
Category: world-cuisine
By Jimmy Simian

Jimmy's specially seasoned ground beef, refried beans, salsa and cheese layered in a deep dish style. A tasty and easy Mexican-style pizza with a flour tortilla crust I whipped up because I had the stuff to make it!!

Ingredients:
½ pound ground beef
1 medium onion, diced
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon paprika
½ teaspoon black pepper
½ teaspoon salt
1 (16 ounce) can refried beans
4 (10 inch) flour tortillas
½ cup salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
2  green onions, chopped
2  roma (plum) tomatoes, diced
¼ cup thinly sliced jalapeno pepper
¼ cup sour cream  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray. Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper. Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven. Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one. Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 8 servings

Calories: 369.6
Fat: 18.6 g
Saturated fat: 9.5 g
Carbohydrates: 31.6 g
Sugars: 2.7 g
Dietary fiber: 5.4 g
Protein: 19.6 g
Cholesterol: 55.5 mg
Sodium: 848 mg
Corinnes London Broil


Ingredients:
soy sauce, black pepper, extra virgin olive oil, garlic cloves, honey, red wine vinegar, lime juice, onions, fresh ginger

Directions:
"Mix all ingredients together in a zip lock bag. Score London Broil on both sides, place in bag and refrigerate 2-3 days turning once a day. Grill and serve with remaining sauce, Be sure to cook sauce to a boil before serving."
Surprising Chicken Stir-Fry


Ingredients:
chicken tenderloins, broccoli, frozen okra, green peppers, tomatoes with onion and garlic, garlic cloves, fresh basil

Directions:
Heat a large skillet on medium (spray with nonstick spray].
Toss in diced garlic. Stir for a minute.
Add chicken. Cook 3-5 minutes, until chicken looks mostly cooked.
Add frozen broccoli and okra. Cook 2 minutes, stirring to thaw veggies.
Add green peppers.
Stir and cook 1-2 minutes.
Add salsa and basil.
Simmer 5 minutes or so, until everything is fragrant and cooked through.
Enjoy!
Chickpea Burritos


Ingredients:
chickpeas, flour tortillas, lettuce, salsa

Directions:
Dump both cans of beans into a skillet (but use the liquid from only one can].
Stir and let simmer for about 10-15 minutes.
Add beans to flour tortillas and then put lettuce, salsa or anything really that you like on burritos.
American Shepherd's Pie
Category: main-dish
By EEYOREASIL

This is an 'Americanized' version of that old standard, Shepherd's Pie.  My family loves it!  You can prepare your mashed potatoes as you normally would -- adding butter, milk, sour cream, whatever!

Ingredients:
1 pound lean ground beef
½ cup chopped onion
½ cup chopped celery
1 (10.5 ounce) can condensed vegetable soup
½ teaspoon dried thyme
3 cups mashed cooked potatoes
1 cup shredded Colby longhorn cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish. In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear.  Drain. Pour mixture into baking dish with vegetable soup and thyme; stir well. Spread mashed potatoes on top. Bake 20 minutes.  Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 1 - 2 quart dish

Calories: 342
Fat: 16.7 g
Saturated fat: 7.8 g
Carbohydrates: 25.3 g
Sugars: 4.1 g
Dietary fiber: 2.2 g
Protein: 22 g
Cholesterol: 69.6 mg
Sodium: 817.5 mg
Chocolate Chip and Blueberry Muffins
Category: bread
By Cheerios

A very scrumptious muffin with lots of chocolate chips and blueberries in every bit of this muffin which would be good for breakfast or brunch.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 cup light cream
1 cup white sugar
1 cup chocolate chips
2  eggs, beaten
½ cup quick-cooking oats
½ cup fresh blueberries

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners. Mix flour, baking powder, and baking soda together in a bowl. Whisk cream, sugar, chocolate chips, eggs, oats, and blueberries together in a separate bowl until well mixed. Stir flour mixture into cream mixture until batter is well mixed; pour into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins in muffin tin for 10 minutes before removing to wire rack to cool completely.

Prep time: 20 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 12 servings

Calories: 275
Fat: 9.3 g
Saturated fat: 5.2 g
Carbohydrates: 45.6 g
Sugars: 25.1 g
Dietary fiber: 1.9 g
Protein: 4.8 g
Cholesterol: 44.2 mg
Sodium: 155.6 mg
Easy Southern Biscuits
Category: bread
By ONEMINA

These are the easiest biscuits to make in the world. Sweet and fluffy.

Ingredients:
2 cups self-rising flour
2 tablespoons white sugar
1 cup milk
⅓ cup mayonnaise

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Line 10 muffin cups with paper muffin liners. In a large bowl, combine self-rising flour and sugar. Stir in milk and mayonnaise until a smooth dough is formed. Spoon batter into prepared muffin cups. Bake in preheated oven for 25 to 30 minutes, until golden brown and doubled in size.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 10 servings

Calories: 163
Fat: 6.5 g
Saturated fat: 1.2 g
Carbohydrates: 22.4 g
Sugars: 3.8 g
Dietary fiber: 0.7 g
Protein: 3.3 g
Cholesterol: 4.7 mg
Sodium: 369.2 mg
Chicken and Biscuits


Ingredients:
boneless skinless chicken, scallion, chicken broth, pepper

Directions:
Boil chicken.
Save1 cup broth.
Sate scallion, frozen vegetable and shredded chicken.
Thicken the gravy with broth and add to vegetables.
Barely brown biscuits in the oven (400 degrees] and cut each biscuit horizontally.
Assemble with bottom biscuits, filling and top biscuit. Sprinkle biscuits with water on the top and bake until brown and hot through out casserole, about 20 minutes.
Carrot Cake


Ingredients:
extra-large eggs, maple syrup, plain yogurt, lemon juice, vanilla extract, all-purpose flour, salt, baking powder, cinnamon, allspice, pecans, apple, carrot, cream cheese, maple syrup, pecans

Directions:
NOTE: The recipe also calls for 1 Tbl Fiber Sure to be added to the ingredient list.  Zaar is not accepting this as an ingredient.
Preheat your oven to 350°F.
Prepare a 13 by 9 pan, lining it with parchment paper (or grease and flour it lightly].
In a large bowl, whip the eggs and egg yolks to a froth.
Add maple syrup, yogurt and oil, mixing well.
*For the lemon juice, heat your lemon under hot water then roll with your hand, with a bit of pressure, on the counter. This helps to release the juice.
Measure 1 Tbl of the lemon juice into a small cup along with the extracts and Fiber Sure (or other brand of fiber supplement], mixing well to dissolve the Fiber Sure.
In a separate bowl, mix the flour, salt, baking powder and spices.
Add the pecans, apple and carrot to the dry ingredients.
Blend the dry and wet ingredients without over stirring.
Spoon the batter into the prepared pan and spread evenly.
Bake @ 350F for approximately 45 minutes or till cake tests done (lightly pressed with your finger tip, it should spring back].
Cool in the pan for 10 minutes then remove to a wire rack to finish cooling.
Meanwhile, in a clean bowl, whip the cream cheese till creamy.
Add the maple syrup and extract, blending well.
Separately, whip the cream to stiff peaks.
Fold the whipped cream into the cheese mixture to blend without over mixing.
Spread with a light hand over the cooled cake and top with pecans if desired.
Note - cooling time is not included.
Easy Pizza Sub


Ingredients:
"mozzarella cheese"

Directions:
Cut the bun in half if it has not been cut already., Add the 15-20ml of pizza sauce on the bun., Put the 6-8 slices of cold cuts on the pizza sauce., Put the mozza cheese on the cold cuts., OPTIONAL: Microwave for 30 secs.
Chicken Piccata (AKA Lemon Chicken)


Ingredients:
lemons, boneless skinless chicken breasts, all-purpose flour, garlic, small capers, unsalted butter, fresh parsley leaves

Directions:
Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees.
Cut 1 lemon crosswise into slices 1/8 to 1/4 inch thick discarding ends; set aside.
Juice the other lemon.
Sprinkle both sides of chicken breasts generously with salt and pepper.
Measure flour into pie tin or shallow baking dish.
Coat chicken with flour, and shake to remove excess.
Heat heavy-bottomed skillet over medium-high heat until hot, about 2 minutes.
Add 2 TBSP oil and coat pan bottom.
Lay half of chicken pieces in skillet.
Sauté without moving them, until lightly browned on first side, 2 to 2 1/2 minutes.
Turn chicken and cook until second side is lightly browned, 2 to 2 1/2 minutes longer.
Remove pan from heat and transfer chicken to plate in oven.
Add remaining 2 tablespoons oil to now-empty skillet and heat until shimmering.
Add remaining chicken pieces and repeat.
Add garlic to now-empty skillet and return skillet to medium heat.
Sauté until fragrant, about 30 seconds for shallot or 10 seconds for garlic.
Add stock and lemon slices, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits.
Simmer until liquid reduces to about 1/3 cup, about 4 minutes.
Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup, about 1 minute.
Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley.
Spoon sauce over chicken and serve immediately.
Ham and Corn Salad


Ingredients:
sour cream, mayonnaise, Dijon mustard, white vinegar, sugar, salt, pepper, whole kernel corn, diced pimentos, carrots, onion, cooked ham

Directions:
In a medium-sized bowl, make dressing by mixing together sour cream, mayonnaise, mustard, vinegar, salt, and pepper.
Add remaining ingredients and toss to blend.  Cover and chill for at least one hour.
Longer chill time is better so the flavors can blend.
Cheesecake Toffee Drops


Ingredients:
all-purpose flour, baking soda, salt, light brown sugar, cream cheese, unsalted butter, egg, vanilla extract

Directions:
Place rack in center of oven and preheat oven to 300 degrees.
Set aside an ungreased baking sheet.
Place flour,baking soda and salt in a small bowl and whisk to blend well.
Place brown sugar, cream cheese and butter in a medium sized mixing bowl and beat with a hand-held electric mixer on medium speed until dough is lighter in texture, about 20 seconds.
Add egg and vanilla, mix briefly to blend.
Scrape down sides of bowl and add flour mixture.
Beat on low speed just until dry ingredients are blended inches.
Stir in chocolate-covered toffee with a wooden spoon.
Drop cookie batter by rounded tablespoons into twenty-four mounds onto baking sheet, spacing them 1-1/2 to 2 inches apart.
Bake until cookies appear dry and are golden, up to 20-25 minutes.
While cookies are baking, lay waxed paper on wire rack.
Remove baking sheet from oven and immediately transfer cookies to waxed paper.
Let cookies cool completely.
Green Bean and Lemon Dill Soufflé (Gluten-Free)


Ingredients:
olive oil, green beans, dill weed, eggs, butter, milk, milk, salt, pepper, lemon juice, lemon zest, parmesan cheese, salt

Directions:
Preheat the oven to 400°F/200°C Spray a soufflé dish with olive oil.
Cook the green beans in boiling water for 5 minutes. Drain.
Purée the beans and dill in a food processor or blender. Add egg yolks and blend.
In a medium sauce pan, melt butter. Add flour and whisk. Add milk and whisk.
Cook for a few minutes until it becomes creamy. Do not let it boil. Season with salt and pepper.
In a large bowl, mix the green bean mixture, white sauce, Parmesan cheese, lemon juice and zest.
In another bowl, whisk the egg whites into stiff peaks and fold in the green bean mixture.
Transfer into the greased souffle dish and bake for 20 minutes.
Lower the oven temperature to 350°F/180°C and bake for an additional 5 minutes.
Infuse love and serve immediately.
Benne Wafers
Category: desserts
By Holly

Since I live in the South people refer to these cookies as Benne Wafers, they are actually Sesame Seed Cookies. Toasting benne (sesame) seeds develops their flavor and also gives these cookies a slightly crunchy texture.

Ingredients:
1 cup sesame seeds
¾ cup butter, melted
1 ½ cups packed brown sugar
1  egg
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder

Directions:
Preheat oven to 375 degrees F (190 degrees C). Place the benne (sesame) seeds on an ungreased baking sheet and toast for 10 to 12 minutes, until light brown. Watch closes so that they don 't burn. In a large bowl mix the brown sugar, melted butter or margarine, egg, vanilla extract, flour, salt, baking powder and toasted sesame seeds together until combined. Drop dough by 1/2 teaspoonfuls 1 1/2 inches apart onto a lightly greased baking sheet. Bake at 375 degrees F (190 degrees C) for 4 to 6 minutes, until light brown. Let cookies cool for about 2 minutes before removing from baking sheets to a wire rack to cool completely. Store cooled cookies in an airtight container.

Yields: 6 dozen

Calories: 106.7
Fat: 6 g
Saturated fat: 2.8 g
Carbohydrates: 12.6 g
Sugars: 8.9 g
Dietary fiber: 0.6 g
Protein: 1.3 g
Cholesterol: 15.3 mg
Sodium: 51.8 mg
Chipotle Maple Roasted Squash


Ingredients:
chipotle pepper, adobo sauce, sugar-free maple syrup, salt

Directions:
Combine the chipotle pepper, sauce, margarine and syrup in a small food processor and process until smooth.
In a plastic baggie, combine all ingredients and toss to coat.  (Let sit in the fridge for a few hours if possible.].
Set oven to 375 degrees.
Lightly spray a baking sheet with cooking spray and spread the squash out evenly on one layer on the baking sheet.  Sprinkle with optional salt.
Bake for 10 minutes, and then stir/toss.
Bake another 10-15 minutes until squash is tender, stirring occasionally.
Six Layer Chip Dip


Ingredients:
roma tomatoes, green onions, light cream cheese, light sour cream, salsa, sharp cheddar cheese, black olives

Directions:
In a medium bowl, mix together tomato and green onion; set aside.
In a medium bowl, blend taco seasoning mix and refried beans. Spread the mixture onto a large serving bowl.
Mix sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with homemade guacamole then add a layer of salsa. Sprinkle cheese over top and finish with the tomato mixture. Garnish with black olives.
Note: Substitute tomato mixture with Ro*Tel. Substitute salsa with fresh homemade Pico (tomato/onion/cilantro/lime].
Cucumber & Pepper Relish


Ingredients:
cucumbers, lime juice, salt, green bell peppers

Directions:
Slice peppers in halves, de-seed, derib and cut into 2 inch squares., peel cucumbers and slice them lengthwise into halves., scoop out the seeds by running tip of a teaspoon down the center of each half., cut cucumbers into 2 inch lengths., in a bowl combine lime juice and salt until salt is disolved., drop in peppers and cucumbers and toss., cover and let marinaide for at least 8 hours at room temp., this dish is traditionally serves with couscous.
Power Protein Yogurt With Whey & Flax


Ingredients:
plain low-fat yogurt, honey, flax seed

Directions:
"Mix the yogurt with the protein powder first, then sweeten with the honey. Add the flax seeds and mix well, then eat."
Churchill Squares


Ingredients:
butter, egg, baking powder, flour, sugar, icing sugar, milk, dried shredded coconut

Directions:
Cream the butter and sugar, add egg and then the dry ingredients., Put half the mixture into a flat tin and spread with a hot knife., Mix the filling and spread over the cake mixture in the tin., Cover with the remaining cake mixture., Bake at 350°F for 20-30 minutes.