xiaoxl/recipe_data huggingface dataset:
Sesame Pecan Chicken Tenders with Apricot Dipping Sauce


Ingredients:
sesame seeds, pecans, boneless skinless chicken breast, hoisin sauce, Dijon mustard

Directions:
For the sauce, combine the hoisin sauce, mustard and preserves in a small bowl., Beat the egg whites in a small bowl until frothy and set aside., Combine the sesame seeds and pecans in a small bowl and set aside., Dip the chicken strips in to the egg whites and then the nut mixture., Fry chicken pieces in hot oil for about 3-4 muntues or until golden brown., Drain on paper towels., Serve chicken with dipping sauce.
Best Ever Banana Bread
Category: bread
By Rose

This really is the best banana bread I have ever tasted.  Very moist and it freezes well. I also bake this in 3 small loaf pans however you may need to shorten the baking time.

Ingredients:
2  eggs, beaten
⅓ cup buttermilk
½ cup vegetable oil
1 cup mashed bananas
1 ½ cups white sugar
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped pecans  (Optional)

Directions:
Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating. Blend together the eggs, buttermilk, oil and bananas. Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans. Mix well. Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.

Yields: 1 - 9x5 inch loaf

Calories: 306.8
Fat: 13.6 g
Saturated fat: 1.8 g
Carbohydrates: 44.2 g
Sugars: 27.9 g
Dietary fiber: 1.4 g
Protein: 3.8 g
Cholesterol: 31.3 mg
Sodium: 221.1 mg
Swordfish With Savory Ginger Soy Sauce


Ingredients:
swordfish fillets, green onions, fresh lemon rind, tomatoes, flour, salt, pepper, butter, fresh ginger, white wine, soy sauce

Directions:
To make the sauce, melt the butter in a small frying pan.  Add the thinly shredded ginger and slowly saute over low heat.  Add the white wine and soy sauce to complete the sauce.
Place the swordfish filets on a plate and sprinkle with salt and pepper on both sides.  Lightly coat the filets with flour.
Heat the vegetable oil in a frying pan and place the swordfish filets in pan, frying until both sides are nicely browned and cooked through.
Serve on a plate with lemon rinds and finely chopped green onion on top.  Pour the sauce on the fish.  Serve with tomatoes on the side for garnish.
Chai Concentrate for Tea


Ingredients:
sweetened condensed milk, sugar, ground cardamom, ground cinnamon, ground cloves

Directions:
Put the condensed milk (do NOT confuse with evaporized milk] and the rest of the ingredients into a jug and combine well.
Pour into a pint mason jar, close with lid and band, shake well and then store in the refrigerator, up to 6 month.
Use 2 - 3 teaspoons of concentrate per 1 cup of strong black tea.
If you have an old coffee grinder or a spice mill, grind your own spices, the aroma is so much more intensive.
Enjoy!
Instant Pot® Mediterranean Pizza Dip
Category: appetizers-and-snacks
By Chef Mo

Next time you are planning a party, be sure to include this Mediterranean-flavored pizza dip you can make right in your Instant Pot®.

Ingredients:
1 (8 ounce) package cream cheese, cubed and softened
8 ounces shredded Monterey Jack cheese
1 cup chopped cherry tomatoes
¾ cup chopped boneless ham steak
½ cup sliced black olives, drained
½ cup marinated artichoke hearts, drained and chopped
3 ounces crumbled feta cheese
3 cloves garlic, pressed
½ tablespoon chopped fresh basil
1 teaspoon Italian seasoning

Directions:
Combine cream cheese, Monterey Jack cheese, cherry tomatoes, ham steak, olives, artichoke hearts, feta cheese, garlic, basil, and Italian seasoning in a bowl and mix well. Pour into a 1 3/4-quart round glass baking dish and cover with aluminum foil. Pour 1 cup water into the insert of a multi-functional pressure cooker (such as Instant Pot®). Set the metal trivet inside and place baking dish on top. Close and lock the lid. Select manual pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and serve immediately.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 284.6
Fat: 23.9 g
Saturated fat: 13.9 g
Carbohydrates: 4.3 g
Sugars: 0.7 g
Dietary fiber: 0.9 g
Protein: 14.1 g
Cholesterol: 73.1 mg
Sodium: 658.7 mg
Hawaiian Haystacks!


Ingredients:
water, sour cream, diced tomato, pineapple tidbits, colby-monterey jack cheese, sweetened flaked coconut

Directions:
Cook rice as directed on package, use regular rice if wanted also.
In a medium saucepan add cream of chicken soup and sour cream, mix well.
Add cubed chicken and heat until bubbly, can add a dash of salt and pepper to add extra flavor.
Portion out rice into four bowls.
I let my family make there own after this depending on their tastes.
Scoop chicken mixture over rice, add cheese, chow mein noodles, peas, pineapple, tomato and sprinkle with coconut.
Mix well and enjoy!
*Note* If you would like the sauce to go a bit further add a little milk, this recipe is very forgiving adjust amounts to suit you.
Raisin Bread


Ingredients:
raisins, water, baking soda, eggs, sugar, cinnamon, salt, vanilla, flour

Directions:
Combine raisins, water and soda; bring to a boil.
When mixture begins to foam, remove from heat and set aside.
Beat together eggs, sugar, salt and vanilla and cinnamon.
Fold in flour and nuts. Add to the raisin mixture.
Pour the batter in 2 well greased and floured loaf pans.
Bake at 350* about 1 hour. (I made half the recipe and it took 35 min].
Remove from pans and cool.
Chicken Caesar Mustard on Spinach


Ingredients:
chicken breasts, broccoli, green pepper, zucchini, asparagus, mushroom, garlic powder, onion powder, mustard

Directions:
In a large skillet, fry chicken with garlic powder and onion powder with the vegetable seasoning. After the chicken is cooked, add in all vegetables minus the spinach. Fry for 5 ,minutes.
In a small bowl, mix together the caesar dressing and mustard, blend well.
Place handful of spinach on plate then add the seasoned chicken & vegetables. Top with dressing!
Grilled Chicken With Curry Glaze


Ingredients:
honey, prepared mustard, butter, margarine, onions, water, garlic clove, curry powder, salt, red pepper flakes, ginger, chicken breast halves, whole chicken

Directions:
Combine first 10  ingredients in a small sauce pan.
Cook over med heat, stirring constantly to a boil.
Stir and cook 2 minutes more; remove from heat and set aside.
Season chicken with salt and pepper.
Grill meat until nearly done.
Brush curry sauce on the meat during the last part of the cooking time.
Turn and coat the other side.
Keep turning and adding sauce until the sauce is used up, allowing 1 or 2 minutes between turns to allow the sauce to cook onto the meat. (you can also make this in the oven].
Serve with lots of napkins.
Cheese Charlotte


Ingredients:
gruyere, eggs, milk, paprika, nutmeg, butter

Directions:
Cut cheese into small thin slices.
thinly slice the bread.
butter a souffle dish(or similar ovenproof dish].
fill with alternate layers of bread and cheese.
Bring milk to boil, beat eggs and take milk off the heat.
Pour beaten egg slowly into milk, stirring constantly.
season with salt,pepper and nutmeg and pour over bread and cheese
leave to soak for 10 mins, occasionally loosening edges with a spatula.
dot surface with knobs of butter and cook in a hot oven 450F for 40 mins.
Cuscus Bil Khodar (Vegetable Couscous)


Ingredients:
sweet potatoes, parsnips, olive oil, ras el hanout spice mix, carrots, kosher salt, vegetable broth, couscous, garbanzo beans, olive oil, yellow onion, pine nuts, raisins, ground cinnamon, honey

Directions:
Preheat oven to 450°F
Mix the first 5 ingredients in a large bowl then stir in 1/2 teaspoon salt. Place potato mixture on a baking sheet. Bake at 450F for 30 minutes or until the vegetables are tender, stirring occasionally.
While potatoes are baking, bring broth to a boil in a medium saucepan. Stir in couscous and remaining 1/2 teaspoon salt. Remove from heat then cover and let stand 10 minutes. Fluff with a fork. Next, gently stir in chickpeas. Keep warm.
Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion to pan and cook 12 minutes or until tender and golden brown, stirring occasionally. Add pine nuts and raisins then cook 2 minutes. Stir in cinnamon and cook an additional 30 seconds. Stir in honey, and remove from heat.
Mound couscous in the middle of a serving tray. Place the roasted vegetables around base of couscous. Arrange 5 carrots vertically around couscous then spoon topping over top of couscous.
Crustless Carrot, Zucchini & Cheese Mini-Quiches


Ingredients:
Carnation Evaporated Milk, eggs, all-purpose flour, salt, ground black pepper, cheddar cheese, carrots, green bell pepper, zucchini

Directions:
Preheat oven to 350°F;  grease and lightly flour twelve 2 1/2-inch muffin cups.
In a medium bowl, whisk eggs, evaporated milk, flour, salt and black pepper.until well blended.
Stir in cheese, carrots, zucchini and bell pepper.
Spoon mixture into each prepared muffin cups, filling almost to rim. Stir the mixture to evenly distribute the ingredients.
Bake for 23 - 25 minutes or until knife inserted near the center comes out clean and tops are slightly browned. Cool in pans for 15 minutes. Run a small knife around inside edges of muffin cups. Carefully remove quiches and serve. Enjoy!
Cranberry Gelatin Salad I
Category: desserts
By LDSPEAKE

I made this for Thanksgiving and it was the most popular dish we had!

Ingredients:
2 (0.3 ounce) packages sugar-free cherry flavored Jell-O® mix
2 cups boiling water
1 (16 ounce) can jellied cranberry sauce
1 (20 ounce) can crushed pineapple, drained
½ cup chopped pecans

Directions:
Combine the gelatin and boiling water; stir until gelatin is dissolved. Mix in cranberry sauce and pineapple. Transfer to glass serving dishes. Sprinkle with chopped nuts.  Chill until set and serve.

Prep time: 15 mins
Total time: 8 hrs 15 mins
Yields: 12 servings

Calories: 122.9
Fat: 3.4 g
Saturated fat: 0.3 g
Carbohydrates: 22.5 g
Sugars: 21.1 g
Dietary fiber: 1.2 g
Protein: 1.4 g
Sodium: 62.2 mg
Egg Hash


Ingredients:
eggs, Habanero Hot Sauce

Directions:
Open the can of hash.  Turn it out into a frying pan over medium heat; I find cast iron works well.
Break eggs into a glass or bowl.
Break the yolk(s].  Add the hot sauce, if desired.  Mix until unable to tell apart.
Pour the beaten eggs into the frying pan on top of the meat.  Mix into the hash.
Cook until done as you like it.
Buckwheat and Kefir Bread Rolls


Ingredients:
egg, milk, olive oil, buckwheat flour, cornflour, baking soda, sea salt, chili powder, herbs

Directions:
Whisk egg, kefir, milk and olive oil for 2-3 minutes until all ingredients are well combined.
In a separate bowl mix and combine buckwheat, spelt and corn flour, baking soda, sea salt, chili powder and chopped fresh herbs.
Add flour mixture to the egg and kefir mixture, stir until all ingredients are combined. Let the dough rest for 10 minutes.
Meanwhile, heat a baking sheet in the oven at 250°C. When hot, remove from the oven and cover with parchment paper. With a wet spoon place small, round knobs of dough onto the baking sheet.
Bake in the oven at 220°C for 5-10 minutes. Take out from the oven, cover with a dish towel and leave to cool and soften slightly.
Midori Cosmopolitan


Ingredients:
citrus-infused vodka, white cranberry juice, raspberries

Directions:
Shake with ice and pour into martini glass., Garnish with raspberries.
Japanese Golden Curry


Ingredients:
beef, pork, onion, russet potato, broccoli

Directions:
in a medium/large pot, heat oil and saute onions and protein (if using] until lightly browned.
Add 2 3/4 cups water and potatoes. Cover, reduce heat, and simmer for 5-10 minutes until potatoes and protein is tender.
Break sauce mix into pieces and crumble into pot. Stir until it it melted inches Simmer for 2 minutes.
Add broccoli and corn and cook for 3-5 minutes more, or until cooked through.
Serve hot over rice or noodles.
Baked Ratatouille


Ingredients:
olive oil, garlic cloves, eggplant, green bell peppers, tomatoes, onion, zucchini, fresh basil, dried basil, red wine vinegar, feta cheese

Directions:
Preheat oven to 350 degrees.
Heat oil in a heavy, large Dutch oven over medium heat. Add garlic; stir 1 minute.
Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Saute for 5 minutes.
Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes.
Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes.
Mix in vinegar; season to taste with salt and pepper.
Spread in 9-inch pie dish.
Sprinkle with cheese, if desired.
Bake until heated through, about 20 minutes.
Smoked Mussel Soup


Ingredients:
fresh tomato, milk, water, dried herbs, all-purpose flour, heavy cream, dry sherry, sugar

Directions:
In a large saucepan, mix the chicken soup, mussel paste, tomato, milk and water and bring to a boil over medium heat. Remove from the heat.
Combine the dry herbs, flour and cream. Add to the soup mixture and stir over low heat until hot, but not boiling.
Remove from heat and add the sherry and sugar. Season to taste with salt and pepper.
Serve in bowls with slices of crusty bread.
Rosemary Potatoes


Ingredients:
olive oil, Dijon mustard, garlic cloves, paprika, salt, dried rosemary, new potatoes

Directions:
In a food processor or blender, combine oil, mustard, garlic, paprika, and salt; process until smooth.  Add rosemary and pulse on and off until just blended.
In a large bowl, combine potatoes and oil mixture; toss to coat.  Arrange in an even layer in a 13x9-inch baking pan.
Bake, uncovered, at 400 degrees for 1 hour or until tender and lightly browned, stirring occasionally.
Adam's Coffee Garlic Dry Rub for Pork


Ingredients:
brown sugar, coarse sea salt, coarse black pepper, dried garlic, cumin, ground coriander, dried thyme, ground coffee, aleppo pepper, ancho chilies

Directions:
Mix all ingredients together, making sure there are no lumps., Store in airtight container.
Low Fat Chicken Pot Pie


Ingredients:
fat-free chicken broth, all-purpose flour, poultry seasoning, skinless chicken breasts, scallions, kosher salt, fresh ground pepper

Directions:
Preheat oven to 425°F.
In medium saucepan, whisk half-and-half, broth, flour, and poultry seasoning until combined. Bring to a boil, reduce heat, and simmer, whisking frequently, 4 minutes, or until thickened. Stir in chicken, mixed vegetables, scallions, salt, and pepper. Cover and keep warm.
Lightly coat 5 (6 oz] ramekins or one pie dish with cooking spray. On a lightly floured surface, overlap 2 biscuits (if using whole dish, use all biscuits] and press edges together; roll biscuits into a 4-inch round (they don't have to be perfect]. Roll out remaining biscuits the same way. Fill ramekins with chicken mixture. Top each with biscuit dough, pressing dough onto side of ramekin to adhere; cut a 1/2-inch-round vent hole in middle of dough.
Bake 12 minutes, or until biscuits are golden and filling bubbly. Let stand 5 minutes before serving.
Cheddar Cheese Soup


Ingredients:
butter, onions, celery, garlic, flour, paprika, cayenne, low sodium chicken broth, vegetable broth, half-and-half, cheddar cheese, Worcestershire sauce, Tabasco sauce, fresh parsley

Directions:
Melt butter in large saucepan over medium-high heat; add onions, celery and garlic and saute until vegetables are tender, about 5 minutes; mix in flour, paprika and cayenne, and stir 3 minutes; gradually stir in broth; bring to boil; reduce heat to medium-low, cover and simmer 15 minutes.
strain; return to same saucepan; add half and half and bring to simmer over medium heat; add cheese, ½ cup at a time, stirring until cheese melts before next addition; mix in Worcestershire Sauce, Tabasco and parsley; adjust seasonings to taste; season to taste with salt and pepper.
Oat Crackers


Ingredients:
walnuts, rolled oats, salt, baking powder, milk

Directions:
Preheat oven to 325 degrees.
Grease a baking sheet well and set aside. (Note: To make sure that the crackers come off the pan easily, you can also use a few drops of lecithin along with the oil you use for greasing the pan.].
Place all dry ingredients in blender or food processor and blend until they are consistency of cornmeal. Stop to stir ingredients if they stick.
Stir in milk.
Use a frosting knife or rubber spatula to spread batter thinly and evenly on the well-greased baking sheet.
Place in preheated 325 degree oven and bake slowly until delicately golden, about 15-20 minutes After about 10 mins, use a sharp knife to score the dough in squares, rectangles or desired shape. Watch them carefully, if the crackers on the outside brown faster, remove them and continue to bake the rest.
Crackers are the crispest while they are baking, so loosen them from baking sheet as soon as they come out of the oven to keep them from crumbling.
Basic Beurre Blanc
Category: side-dish
By Jay

This wine and shallot reduction sauce mixed with butter is usually served with fish.

Ingredients:
1 ½ tablespoons chopped shallot
1  bay leaf
6  black peppercorns
¼ cup white wine vinegar
2 tablespoons dry white wine
¼ cup heavy cream
1 ½ cups cold butter, cut into 1/2 inch pieces

Directions:
Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a  boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain. Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 1 3/4 cups

Calories: 225
Fat: 24.9 g
Saturated fat: 15.7 g
Carbohydrates: 0.8 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Cholesterol: 67.8 mg
Sodium: 166.4 mg
So Simple Beef Stroganoff
Category: main-dish
By SHANL76

A very simple recipe if you don't like using or buying a lot of ingredients. Serve over egg noodles.

Ingredients:
1 (10.75 ounce) can  condensed cream of mushroom soup
½ cup water, or more as needed
1 (1 ounce) package dry onion soup mix
1 pound cubed beef stew meat
4 ounces cream cheese

Directions:
Whisk cream of mushroom soup, water, and dry onion soup mix in a slow cooker; stir meat into soup mixture. Cover and cook on High for 1 hour. Reduce setting to Low and cook until beef is tender, 2 to 3 more hours. Test for doneness after 2 hours. Stir cream cheese into beef until smooth.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 10 mins
Yields: 4 servings

Calories: 329.1
Fat: 21 g
Saturated fat: 9.8 g
Carbohydrates: 10.2 g
Sugars: 1.5 g
Dietary fiber: 0.4 g
Protein: 24.6 g
Cholesterol: 91 mg
Sodium: 1241 mg
Joe's Teriyaki Pork and Broccoli Stir-Fry


Ingredients:
pork, chicken broth, soy sauce, Burgundy wine, brown sugar, cornstarch, ground ginger, crushed red pepper flakes, water, red onion, red bell pepper, garlic, frozen broccoli cuts, green onions

Directions:
Partially freeze meat. Cut the meat into bite-sized pieces. Set aside.
For sauce, stir together chicken broth, soy sauce, red wine, brown sugar, ginger, cornstarch and crushed red pepper. Set aside.
Heat the water to boiling, add the rice, cover and remove from the heat.
Add 1 tbs oil to a hot wok or large skillet, and stir-fry the red onion, red pepper, and garlic until the onion is transparent, about 3 minutes.
Move the vegetables to the outside of the wok, and add 1 tbs oil and the pork to the center and stir-fry until no longer pink.
Add the broccoli to the wok and mix in with the meat and cooked vegetables. Cook for 2 minutes.
Pour the sauce into the wok and cook until the sauce thickens. Add the green onions and cook for 1 minute more.
Spoon the stir-fry over the rice and enjoy!
President Ford's Braised Eye Round Steak
Category: meat-and-poultry
By PPPfoods

Beef eye of round steaks are simmered in a red wine sauce until tender enough to cut with a fork. This is said to be one of former President Ford's favorite recipes.

Ingredients:
2 tablespoons vegetable oil
2 large onions, sliced
12 (4 ounce) beef eye of round steaks
¼ teaspoon dried thyme
1 teaspoon seasoned salt
¼ cup all-purpose flour for coating
1 cup beef consomme
1 cup Burgundy wine
1 teaspoon chopped fresh parsley

Directions:
Heat the oil in a large skillet over medium-high heat. Add onions; cook and stir until lightly browned and tender, about 5 minutes. Remove the onions from the skillet using a slotted spoon and set aside in a bowl. Season the steaks with thyme and seasoned salt, then dust them lightly with flour. Fry the steaks in the skillet over medium-high heat until browned on each side, about 5 minutes per side. Pour the red wine and beef consomme in with the beef. Return the cooked onions to the pan. Cook over medium-high heat until the aroma of wine dissipates, 2 to 3 minutes. Reduce heat to low, cover, and simmer for 1 hour. Serve steaks with the sauce and a garnish of fresh parsley.

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 341.9
Fat: 17.2 g
Saturated fat: 5.7 g
Carbohydrates: 10 g
Sugars: 2.5 g
Dietary fiber: 1 g
Protein: 27.9 g
Cholesterol: 70.6 mg
Sodium: 346.6 mg
Zesty Southern Pasta and Bean Salad
Category: salad
By ARIA_MC

A colorful and simple little side dish that has been a big hit at potlucks and picnics.  It is easy to prepare, healthy and delicious!

Ingredients:
2 cups small seashell pasta
⅓ cup Italian-style salad dressing
salt to taste
1 (15 ounce) can pinto beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
3  tomatoes, chopped
1 ½ tablespoons ground cumin
½ tablespoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon dried red pepper flakes  (Optional)
salt and pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well. Combine pinto beans and black beans in a colander; rinse with cold water and add to pasta. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, dried red pepper flakes and salt and pepper to taste; toss lightly. Chill salad in refrigerator until ready to serve.

Prep time: 1 min
Cook time: 10 mins
Total time: 15 mins
Yields: 8 servings

Calories: 267
Fat: 4.8 g
Saturated fat: 0.8 g
Carbohydrates: 48.6 g
Sugars: 4.8 g
Dietary fiber: 8.2 g
Protein: 10.9 g
Sodium: 642.7 mg
Sour Cream Potato Salad - Kartoffelsalat Med Surfløde


Ingredients:
potatoes, cucumber, onion, celery seed, salt, white pepper, eggs, low-fat sour cream, sour cream, low-fat mayonnaise, mayonnaise, vinegar, dry mustard, chives, scallions

Directions:
In a large soup pot add uncooked diced potatoes and water to cover. Bring to boil and cook until potatoes are tender. Drain and rinse potatoes.
Combine the cooked potatoes, cucumber, onion, celery seeds, salt and pepper. Toss lightly.
To prepare dressing combine hard boiled egg yolks with the sour cream, mayonnaise, vinegar and mustard. Add to the potato mix and toss very lightly.
Let stand 15 minutes before serving.
Garnish with chives or scallions.