xiaoxl/recipe_data huggingface dataset:
Cranberry-Orange Muffins


Ingredients:
skim milk, egg substitute, all-purpose flour, whole wheat flour, sugar, baking powder, salt, fresh cranberries, frozen cranberries

Directions:
Heat oven to 400 degrees F.
Spray bottoms only of 12 medium muffin cups, with non-stick cooking spray, or line with paper baking cups.
Beat milk, oil, orange peel and egg whites in a large bowl.
Stir in remaining ingredients, except cranberries, just until flour is moistened (batter will be lumpy].
Fold in cranberries.
Divide batter evenly among muffin cups (cups will be full].
Sprinkle with sugar if desired.
Bake 20-25 minutes or until golden brown.
Immediately remove from pan.
Grilled Turkey Tenderloins With Mango Salsa


Ingredients:
mango, tomatoes, red onion, green bell pepper, mint, salt

Directions:
In medium bowl, combine mango salsa ingredients. Cover and refrigerate until serving.
Grill tenderloins approximately 20 to 30 minutes, turning every 5 minutes or until internal temperature reaches 170°F.
To serve, slice tenderloins and top with mango salsa.
Note: For food safety, cook turkey to a minimum internal temperature of 165 degrees Fahrenheit as measured by a meat thermometer.
Baked Mushroom Chicken Thighs


Ingredients:
chicken thighs, milk, dried parsley, onion powder, butter, cornstarch

Directions:
Preheat oven to 350 degrees F (175 degrees C].
In a medium bowl combine the soup, milk, parsley and onion powder. Mix well. Place bread crumbs in a shallow dish or bowl; dip chicken thighs in soup mixture, then in crumbs, and place coated pieces in a lightly greased 9x13 inch baking dish.
Drizzle with melted butter and bake at 350 degrees F (175 degrees C] for 45 minutes, or until chicken is nicely browned and cooked through (juices run clear].
Meanwhile, place remaining soup mixture in a small saucepan over low heat. Stir in cornstarch to thicken, and cook over low heat until heated through. Use this as a sauce when chicken is done.
Grilled Banana Boats


Ingredients:
bananas, mini marshmallows, coconut

Directions:
Cut 4 12-inch sheets of heavy duty foil. Set aside.
Heat your grill. if using one of Kenyon's many grill options you'll want a medium heat (4 bars].
With a sharp knife, make a deep lengthwise cut along the inside curve of each banana, being careful not to cut all the way through.
Open slit to form pocket.
Crimp and shape 1 sheet of foil around each banana, forming boats. Once foil is shaped, set aside again.
Holding each banana with the pocket slits facing up, fill each with 1 tablespoon marshmallows, 1 teaspoon coconut and 1 teaspoon chocolate chips.
Return each banana to its foil boat and seal the top of the foil, leaving 2 to 3 inches of headspace.
Place bananas on the grill and cover for 4 to 5 minutes per side or until the marshmallows soften.
If you would like, add extra toppings like nuts or whipped cream, after you have removed the bananas from the grill.
serve warm and enjoy!
Chip Dip


Ingredients:
"sour cream"

Directions:
mix all ingredients together, serve with chips.
Lucy's Quick Tonkatsu Sauce
Category: side-dish
By LucyDelRey

I created this sauce in my own kitchen with ingredients I already had in my cupboard. The results are delicious and it has become a staple in my home. This recipe can easily be doubled. Try using it for dipping katsu chicken and egg rolls, or use it as a substitute for barbeque sauce. I hope you enjoy it as much as we do!

Ingredients:
½ cup ketchup
2 ½ tablespoons reduced-sodium soy sauce
2 ½ tablespoons Worcestershire sauce
1 ½ tablespoons dry sherry
1 ½ tablespoons white sugar
½ teaspoon garlic powder
½ teaspoon ground ginger

Directions:
Combine the ketchup, soy sauce, Worcestershire sauce, sherry, sugar, garlic powder, and ginger in a microwave-safe coffee mug or glass measuring cup. Stir well with a fork and microwave on high for 1 minute. Stir again and set aside. Let stand for 1 hour to allow the flavors to incorporate.

Prep time: 5 mins
Cook time: 1 min
Total time: 1 hr 6 mins
Yields: 1 cup

Calories: 66.6
Fat: 0.1 g
Carbohydrates: 15.6 g
Sugars: 12.9 g
Dietary fiber: 0.2 g
Protein: 1.1 g
Sodium: 770.9 mg
Super Tasty Chocolate Cake


Ingredients:
flour, baking soda, salt, hot water, shortening, white sugar, vanilla extract, eggs, buttermilk, chocolate chips

Directions:
Preheat oven to 350°F.
Grease and lightly flour a 9" square pan.
In a large bowl, sift together flour, baking soda and salt.
Set aside.
In a small bowl, stir cocoa and water into a smooth paste.
Set aside.
In a large bowl, cream together shortening, sugar and vanilla until light and fluffy.
Beat in the eggs one at a time.
Mix in the flour mixture alternately with the buttermilk.
Mix in the cocoa paste until thoroughly combined.
Stir in chocolate chips.
Pour batter into pan and bake in oven for 40-50 minutes, or until baked.
Let cool slightly and serve.
Vanilla Pineapple Compote by Anne Burrell


Ingredients:
brown sugar, water, rum, vanilla beans, lemon, pineapple

Directions:
Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. Bring to a simmer, add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake.
Homemade Manti (Traditional Turkish Dumplings)
Category: main-dish
By Asli   Ocak

Manti is a famous meal from my country. To prepare this dish takes time, but I'm sure you'll agree it's worth it! Enjoy-afiyet olsun (bon appetit)!

Ingredients:
2 cups flour
½ teaspoon salt
2  eggs
½ teaspoon water, or as needed
2  onions, peeled
½ pound ground beef
salt and pepper to taste
3 tablespoons vegetable oil
1 tablespoon red pepper flakes
1 tablespoon minced garlic
1 (8 ounce) container plain yogurt

Directions:
Combine the flour and salt in a mixing bowl. Add the eggs and water, mixing well with your hands. Add more water, if needed, to form a soft dough. Cover and set aside for at least 30 minutes. Shred the onions and place them in a colander or sieve set over a bowl; drain the juice and discard. Combine the onion, ground beef, salt, and pepper; mix the meat well with a spoon until mashed. Divide the dough into two portions and lightly flour a work surface. Keep one piece of dough covered while you roll out the second portion into a rectangle, rolling the dough as thin as you can. Cut the rectangle into 2-inch squares with a knife or pastry wheel. Place about 2 teaspoons of the meat filling in the center of each square. Seal the dumplings by gathering the edges of the dough and pinching them together at the top to form a bundle. Transfer the finished manti to a floured plate, and sprinkle more flour over the manti to prevent sticking. Repeat with the second piece of dough. Heat the oil and red pepper flakes in a small skillet over low heat just until the pepper flakes have started to color the oil; don't let them burn. Remove from the heat and keep warm. Stir the minced garlic into the yogurt and set aside. Bring a large pot of salted water to a boil over medium-high heat, and cook the manti until the filling is no longer pink, and the dough is tender, 20 to 25 minutes. Drain well. Divide the manti among four plates. Spoon the yogurt sauce over the manti and drizzle each serving with the hot pepper oil.

Prep time: 35 mins
Cook time: 25 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 560.1
Fat: 23.2 g
Saturated fat: 6.5 g
Carbohydrates: 64.4 g
Sugars: 9.4 g
Dietary fiber: 4.3 g
Protein: 23.2 g
Cholesterol: 120 mg
Sodium: 439.5 mg
Almond Chocolate Cake with Ganache


Ingredients:
flour, baking soda, salt, unsalted butter, sugar, eggs, bittersweet chocolate, honey, buttermilk, bittersweet chocolate, heavy cream

Directions:
Heat oven to 350, grease and flour a 9x13 pan.
sift the flour, baking soda and salt into a large mixing bowl, add the almonds, combine with a whisk and set aside.
With an electric mixer on low speed, beat the butter for about 1 minute, or until the butter is lighter in color.
Slowly add the sugar, about 2 Tbls at a time.
When all of the sugar is added, continue to beat for 2-3 minutes, scraping down the sides of the bowl as needed; the mixture will look fluffy like something between mayonnaise and whipped cream.
Add the eggs one at a time, beating for 10 seconds between each addition.
Add the melted chocolate and honey and beat for a few seconds until smooth.
With a rubber spatula, fold the sifted ingredients into the batter in 3 segments, alternating with the buttermilk which is added 1/2 cup at a time.
Beat with an electric mixer on low speed until the mixture looks smooth.
Transfer the batter to the prepared pan and smooth the top.
Bake for about 30 minutes or until a cake tester comes out clean.
Cool the cake on a wire rack.
Ganache:
Heat the cream on the stove until just under a boil.
Pour the heated cream over the chopped chocolate and let sit for 30 seconds.
Stir until the chocolate is all melted and thouroughly combined into the cream.
Frost the top of the cake only with the ganache while the cake is still warm.
Serve at room temperature.
Tofu  "egg" Salad


Ingredients:
firm tofu, fat-free mayonnaise, poultry seasoning, dill, turmeric, mustard

Directions:
Mash the tofu with a fork and add all ingredients together. Mix until well combined. Refrigerate.
It is best if left overnight for the flavors to combine.
Is great served on toasted bread with pickles and lettuce! Enjoy!
Favorite Challah


Ingredients:
water, eggs, honey, salt, bread flour, cinnamon, egg, water

Directions:
Load first eight ingredients (water through yeast] into bread machine bin in the order listed.
Select "dough only" setting.
When through with cycle, cut into 12 pieces to make two 6-braid challahs/challot. OR, cut into 6 pieces to make two 3-braid challah.
Let rest 20 minutes.
Roll pieces into ropes; braid 6 or 3 into a challah. Repeat for remaining pieces.
Cover and let rest until doubled in size  --  about 45 minutes. About 30 minutes into this rest cycle preheat oven, if not done so already.
Mix last two ingredients (egg and water] together to make egg wash.
Brush challot with egg wash.  Bake 33 minutes at 350°F.
Best Chicken Salad Ever
Category: salad
By pepper

This recipe uses canned chicken, but if you want to use leftover chunked chicken or turkey, it 's even better. A dab of sweet relish is a nice taste surprise, and we love the apples, pecans, and raisins. The creamy salad dressing finishes it off nicely.

Ingredients:
1 (5 ounce) can chunk chicken, drained and flaked
1 large apple, cored and diced
⅔ cup raisins
½ stalk celery, chopped
½ cup chopped pecans
3 tablespoons plain fat-free Greek yogurt
1 teaspoon sweet pickle relish
salt and ground black pepper to taste

Directions:
Mix chicken, apple, raisins, celery, pecans, yogurt, and relish together in a bowl; season with salt and pepper. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

Prep time: 10 mins
Total time: 40 mins
Yields: 6 servings

Calories: 173.8
Fat: 8.6 g
Saturated fat: 1.1 g
Carbohydrates: 19.6 g
Sugars: 14.2 g
Dietary fiber: 2.4 g
Protein: 7.2 g
Cholesterol: 14.7 mg
Sodium: 133.4 mg
Super Foods


Ingredients:
apple, avocado, beet, blueberries, broccoli, Brussels sprout, cashews, cayenne, cilantro, dark chocolate, dates, extra virgin olive oil, garlic, honey, kale, kiwi, lemon, low-fat plain yogurt, oats, onion, orange, peanut butter, pomegranate, pumpkin, soybeans, spinach, tea, tomatoes, turkey, walnuts, quinoa, coconut oil

Directions:
".eat well."
Really Good Microwave Veggies


Ingredients:
flour, parmesan cheese, pepper, salt, chicken bouillon granule, hot water

Directions:
Mix dry ingredients., Sprinkle over veggies., Add hot water., Stir well and cook for 8 minutes on Full Power., Stir halfway through.
Three-Cheese Cauliflower Casserole
Category: side-dish
By jentrue

I made this cheesy cauliflower dish for dinner one night when my husband was gone. It was so good the boys and I ended up not eating anything else but the casserole! I used fat-free milk and cream cheese and it turned out great!

Ingredients:
1 head cauliflower, chopped
2 ounces fat-free cream cheese, softened
¼ cup fat-free milk
¼ cup grated Parmesan cheese
¼ cup shredded Cheddar cheese
½ cup bread crumbs
2 tablespoons butter, melted

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until fork-tender, 5 to 8 minutes. Meanwhile, beat cream cheese and milk together in a bowl. Stir in Parmesan and Cheddar cheeses. Mix bread crumbs and melted butter together in a small bowl. Transfer steamed cauliflower to a 2 1/2-quart casserole dish. Add cheese-milk mixture and stir. Sprinkle with bread crumb mixture. Bake in the preheated oven until bubbly and browned, about 20 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 139.2
Fat: 7.1 g
Saturated fat: 4.2 g
Carbohydrates: 12.8 g
Sugars: 3.5 g
Dietary fiber: 2.8 g
Protein: 7.3 g
Cholesterol: 19 mg
Sodium: 257.3 mg
Filetes De Chillo in Salsa (Puerto Rican Fish Fillets)


Ingredients:
butter, beer, garlic cloves, lime juice, onion, dried oregano, green bell pepper, tomato paste, dry white wine

Directions:
Preheat oven to 350°.
Place fish in a single layer in a baking dish and dot with butter.
Add beer, lime juice, and 1 clove garlic.
Bake 30 minutes, basting occasionally.
Meanwhile, heat oil in a skillet over high heat.
Add onion, remaining garlic, oregano and bell pepper.  Saute until onion is tender, about 5 minutes.
Add remaining ingredients to pan and cook for an additional 10-15 minutes.
When fish is done, remove from oven and place in sauce.   Cook over medium-low heat until fish is heated through and flavored with the sauce.
Black Bean Spicy Dip


Ingredients:
plain yogurt, lettuce, cheddar cheese, black beans, salsa, black olives, green onion

Directions:
Combine drained black beans and 1/3 cup salsa; spread half of mixture in an 8x8 pan.
Dollop  1/2 cup yogurt on top of beans, then 1/4 cup add olives,1/3 cup salsa,1/2 cup cheese and 1/2 cup lettuce.
Repeat layers of beans/salsa mix, leftover olives, salsa, cheese, green onions  and lettuce.
Serve with chips after a few hours of chilling.
Austrian Chocolate Balls


Ingredients:
chocolate, margarine, sugar, egg, vanilla, flour, pecans, chocolate, margarine, vanilla, confectioners' sugar, milk

Directions:
Preheat oven to 350 degrees F.
Melt together chocolate and margarine in medium saucepan
Remove from heat stir in sugar, egg and yolk and vanilla; mix well.
Stir in flour and nuts
Shape into 3/4 inch balls.
Place on ungreased cookie sheet, bake at 350 for 8-12 minutes.
Melt 1 ounce chocolate and margarine, remove from heat.
Add remaining ingredients, blend well.
Dip cookies into glaze to cover.
Allow to dry completly before storing in tightly covered container with waxed paper in between layers.
Turkey and Stuffing Loaf


Ingredients:
celery, butter, ground turkey, eggs, milk, water

Directions:
Sauté celery and onion in a mix of oil and butter until softened.  Allow to cool.
Mix ground turkey, stuffing mix, celery/onion mixture, eggs and milk until well combined. Transfer to a greased loaf pan (cooking spray is fine].
Bake at 350°F for 50 to 60 minutes.  Allow to rest for 10 minutes before slicing.
Gingersnap Fudge Bars


Ingredients:
unsalted butter, light brown sugar, egg, vanilla extract, honey, plain flour, bread flour, cornflour, ground ginger, ground cinnamon, ground allspice, baking soda, salt, vanilla extract, salt

Directions:
Preheat the oven to 350F and grease and line an 8x8 inch square pan.
Place butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2 mins on med-high speed.
Add in the egg and vanilla extract, scraping down sides as necessary and mix on med-high until well incorporated.
Add in the honey and mix briefly until combined.
Place flours, spices, baking soda and salt into a medium sized bowl and stir to combine.
Tip the flour mix into the egg mixture and mix on low until you have a soft dough.
Place 3/4 of the dough into your lined pan and push into the pan with your hands or the back of a spoon until level.
Place the base in the oven for 10 minutes, it will be slightly puffy and ever so slightly coloured around the edges when ready.
Whilst the base is baking, make the filling: place condensed milk, chocolate chips, vanilla and salt into a medium sized saucepan over a low heat and stir continuously until the chocolate melts and everything is smooth and well combined.
Leave to one side until the base is done baking.
Once baked, pour the fudge filling all over and smooth until level with a spoon/spatula.
Crumble the remaining 1/4 of cookie dough over the fudge filling - it's not meant to entirely cover it, so gaps are fine!
Place in the oven for 15-20 (mine took 17 minutes] until the cookie dough is golden brown and the filling is just set, it will be soft and wobble slightly in the middle.
Leave to cool completely in the pan, before slicing into 9-12 bars.
Bars will keep in an airtight container, at room temperature for 5 days.
Grilled Hawaiian Chicken and Pineapple Sandwiches
Category: meat-and-poultry
By FoodieGeek

Marinated, grilled chicken is topped with grilled pineapple and cheese. It may sound a little strange, but it is very tasty!

Ingredients:
6  skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 cup Hawaiian style marinade
6  pineapple rings
6 slices provolone cheese
6  onion rolls, split
6 tablespoons thousand island salad dressing
6 leaves romaine lettuce
6 slices tomato

Directions:
Place the chicken pieces into a large resealable bag and pour in the marinade. Marinate in the refrigerator for at least 1 hour or up to overnight. Preheat a grill for medium-high heat. When hot, lightly oil the grate. Remove the chicken from the marinade and discard the marinade. Grill the chicken pieces until cooked through, about 10 minutes, turning once. 5 minutes before they are done, place the pineapple rings on the grill and cook for a couple of minutes per side. Place the pineapple slices on top of the pieces of chicken and top with a slice of cheese. Close the lid to the grill and allow the cheese to melt for a minute. Toast the buns, if desired. To assemble the sandwiches, place the chicken, pineapple and cheese onto the bottom buns. Top with lettuce and tomato. Spread the thousand island dressing onto the top buns and place onto the sandwiches.

Prep time: 15 mins
Cook time: 11 mins
Total time: 1 hr 26 mins
Yields: 6 servings

Calories: 554.3
Fat: 19 g
Saturated fat: 7.7 g
Carbohydrates: 53.1 g
Sugars: 28.8 g
Dietary fiber: 1.9 g
Protein: 38.1 g
Cholesterol: 91.8 mg
Sodium: 1399.7 mg
Spinach, Asparagus, and Strawberry Salad


Ingredients:
olive oil, asparagus, fresh spinach, salt, strawberries, walnuts, pepper

Directions:
To toast walnuts: place in baking pan and bake in a 350 degree oven until golden, about 10 minutes.
Pour 1 tablespoon olive oil into a 12- by 15-inch baking pan; Add asparagus, Sprinkle with salt, and mix to coat.
Spread in a single layer and bake in a 400 degree oven, stirring often, until tender when pierced, 15 to 20 minutes.
Let cool about 15 minutes.
Meanwhile, in a large bowl, mix vinegar and remaining 2 tablespoons oil.
Add spinach, strawberries, toasted walnuts, and cooled asparagus; Mix to coat.
Add more salt and pepper to taste.
Enjoy.
Three-Onion Spread


Ingredients:
sweet onion, red onion, fresh parsley, cream cheese spread

Directions:
In 10-inch skillet, heat oil over medium heat. Cook sweet and red onions in oil about 5 minutes, stirring occasionally, until tender.
Stir in parsley and cream cheese spread until smooth. Spoon into serving dish. Serve warm or cold with crackers.
High Altitude (3500-6500 ft]: No change.
Make the Most of This Recipe.
Special Touch.
Serve this easy appetizer in a hollowed red bell pepper for extra pizzazz.
Serve With.
Slather this spread on roast beef, ham or turkey sandwiches for a flavor perk.
Peanut Butter & Jelly Waffles


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, eggs, milk, peanut butter, butter

Directions:
In a large bowl, combine the flour, sugar, baking powder, baking soda and cinnamon. In another bowl, whisk the egg yolks, milk, peanut butter and butter; stir mixture into dry ingredients just until moistened.
In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with jelly.
Cinnamon Rolls


Ingredients:
brown sugar, butter, light corn syrup, pecan pieces, active dry yeast, warm water, milk, sugar, canola oil, baking powder, salt, egg, all-purpose flour, butter, sugar, cinnamon

Directions:
Prepare pans: Use non-stick spray to coat the sides of 2 13x9" baking pans.
Combine brown sugar, melted butter and corn syrup.
Spread in bottom of pans.
Sprinkle each pan with half the nuts.
Prepare filling: Combine the 1/2 cup sugar and the cinnamon; blend well; set aside.
Prepare dough: Dissolve yeast in warm water.
Stir in milk, 1/3 cup sugar, oil, baking powder, salt, egg and 2-3 cups flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto well-floured board; knead until smooth and elastic, 8-10 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double.
Divide dough in half.
Roll one half into rectangle 12 by 10-inch.
Spread with 2 tablespoons soft butter.
Sprinkle with half the filling mixture.
Roll dough, beginning at the long edge.
Pinch the edge of the dough to seal the roll.
Cut into 16 slices.
Place in pan allowing a small space between slices.
Repeat with the other half of the dough.
Cover the pans (the new non-stick foil is perfect].
Refrigerate at least 12 but not more than 48 hours.
(If you want, you can let them rise until doubled, and bake immediately, following directions below.] Heat the oven to 350º.
Remove foil from pans.
Bake until golden, about 30-35 minutes.
Immediately flip the pans over onto a foil-covered surface (non-stick foil recommended here, too].