xiaoxl/recipe_data huggingface dataset:
Boneless Buffalo Wings With Blue Cheese Dip


Ingredients:
fat-free buttermilk, white vinegar, whole wheat flour, cornmeal, canola oil, nonfat sour cream, blue cheese, white vinegar

Directions:
Whisk together:  buttermilk, 1 T. hot pepper sauce, 1 T. vinegar.  Add chicken; toss to coat.  Marinate in fridge between 10 minutes to 24 hours, stirring occasionally.  Do this in a nonreactive bowl (glass or ceramic, not metal].
Put flour and cornmeal in shallow dish or large, ziplock-type bag.
Whisk together last 1/2 T. hot sauce and 1/2 T. vinegar in small bowl.  Set aside.
Remove chicken from marinade.  Roll or toss  in flour.  Throw away any leftover marinade and/or flour mixture.
Heat 1.5 t. oil over med-hi heat.  Add half the chicken.  Cook until golden brown and cooked through, 3-4 minutes/side.  Transfer to serving plate.  Repeat with remaining oil and chicken, reducing heat if necessary.  Before serving, drizzle chicken with the set-aside hot sauce mixture.
Dip:  Whisk it together.
Gluten-Free Persimmon Pecan Cake


Ingredients:
eggs, sugar, butter, buttermilk, pecans, vanilla, baking powder, baking soda, salt, cardamom, pumpkin pie spice, ginger

Directions:
Preheat oven to 400°F.
Grease a 8" round cake pan.
In a large bowl, mix persimmon pulp, eggs, butter, buttermilk and vanilla.
In a separate bowl, mix flour, sugar, baking powder, baking soda, salt and spices.
Slowly fold the dry ingredients to the wet ingredients.
Mix until thoroughly combined.
Add chopped nuts and stir to incorporate.
Pour into cake pan and bake for about 50 minutes.
When done, the center will still be very moist and soft (it may seem undercooked], but the outside of the cake should have formed a firm crust and be well-browned.
Remove from oven and allow to cool in the pan for at least 20 minutes before serving.
Slice and serve warm.
Surprise Brownies


Ingredients:
water, applesauce, eggs, pecan pieces

Directions:
preheat oven to 325 degrees., spray a 13x9 pan with non-stick cooking spray., mix brownie mix with water, applesauce and eggs until combined., add in chunky chocolate chips and 1/4 cup pecan pieces to the batter., pour batter into pan., sprinkle remaining pecan pieces on top., Bake in oven for 28-30 minute.
3 Cheese Lasagna


Ingredients:
ground beef, onion, garlic cloves, salt, oregano, basil, thyme, peppercorns, green pepper, broccoli, zucchini, mushrooms, whole tomatoes, tomato paste, mozzarella cheese, parmesan cheese, ricotta cheese

Directions:
Chop the garlic.
Grind the garlic, peppercorns, salt, thyme, basil, and oregano together with a mortar and pestle.
Start frying these ground ingredients in a large frying pan with a little oil. Fry for a few seconds.
Add the ground beef.
Now boil some water.  Add the lasagna noodles.
Chop the mushrooms, onions, and any vegetables up.  Add to the frying meat.
When the beef is fully cooked, Add the spaghetti sauce, tomatoes, and tomato paste. Continue cooking until the vegetables are cooked.
When the lasagne noodles are cooked, preheat the oven to 350°F.
Grate the mozzarella, crumble the ricotta and parmesan, and mix the 3 cheeses together.
In a lasagne pan, layer the ingredients, starting with sauce, then noodles, then cheese.
Put 3 layers of noodles, and then more sauce on the top, and finally add some more parmesan to the top.
Bake in the oven for about 30 minutes.
Gorilla Ice Cream Sandwiches


Ingredients:
bananas, mascarpone cheese, confectioners' sugar, vanilla bean, all-purpose flour, cocoa powder, baking powder, baking soda, salt, unsalted butter, light brown sugar, white sugar, eggs, pure vanilla extract, pecan nuts

Directions:
Special equipment: 6 (3-inch] ring molds.
Banana Mascarpone Ice Cream:
Freeze the banana pieces overnight in resealable plastic bags.
Put the bananas, mascarpone, sugar, vanilla seeds, and lemon juice in a food processor. Pulse for a few seconds, and then whip until smooth, about 20 to 30 seconds. Lay 3-inch ring molds on parchment-lined baking sheets, and fill evenly with the mixture. Freeze until firm, 1 hour or longer, if needed.
Pop out of the molds, and place sandwiched between Double Chocolate Cookies.
Double Chocolate Cookie Sandwiches:
Position an oven rack in the center of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper. Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
In the bowl of an electric mixer or food processor, cream the butter and sugars until light and fluffy. Add the eggs and vanilla, and beat until combined. Add this mixture to the bowl of dry ingredients, and stir to combine.
Fold in the chips and nuts, until just combined. Drop by ice cream scoopfuls onto a parchment-lined baking sheet. Bake for 12 to 14 minutes, or until just cooked, but still soft. Set cookies onto a wire rack to cool.
Using the same mold rings as the ice cream, cut the cookies into 'sandwiches'. Assemble with the ice cream and serve.
Healthier Zucchini Bread IV
Category: bread
By MakeItHealthy

Kristen is right, her mom's zucchini bread recipe is great! We gave it a healthier spin by reducing the sugar, increasing the nuts, and adding a bit of buckwheat flour. Buckwheat flour is very nutritious: it contains the 8 amino acids, is high in lysine, and is a good source of B vitamins and iron - and it's gluten-free!

Ingredients:
3  eggs
1 cup vegetable oil
1 ½ cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup buckwheat flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts, toasted

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans. Beat eggs until light and frothy in a large bowl. Mix in oil and sugar. Stir in zucchini and vanilla extract. Combine all-purpose flour (or gluten-free flour), buckwheat flour, cinnamon, baking soda, baking powder, salt, and nuts in a bowl. Stir flour mixture into egg mixture. Divide batter into prepared pans. Bake in preheated oven until a toothpick inserted into the middle of the loaf comes out clean, 60 to 70 minutes.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 55 mins
Yields: 2 8x4-inch loaves

Calories: 228.2
Fat: 13.2 g
Saturated fat: 1.7 g
Carbohydrates: 25.3 g
Sugars: 13 g
Dietary fiber: 1.4 g
Protein: 3.4 g
Cholesterol: 23.3 mg
Sodium: 165 mg
Ghost Cocktail


Ingredients:
vanilla vodka, half-and-half, white chocolate

Directions:
Mix all ingredients in a cocktail shaker with ice., Strain into a chilled martini glass rimmed with white chocolate shavings.
Potato Salad (my Mom's--the Best!)


Ingredients:
russet potatoes, hard-boiled eggs, green onions, green pepper, celery, light mayonnaise, sour cream, dry mustard, cayenne pepper, kosher salt, fresh ground pepper, paprika

Directions:
Peel and boil potatoes in large chunks or thick half moon slices, soaking in ice cold slightly-salted water to chill and keep white.
Add chopped vegetables, including all green onion parts.
Gently fold in mayo and sour cream to coat evenly.
Slice and gently fold in hard-boiled eggs.
Add salt and pepper last to taste, and paprika on top.
Manhattan Cocktail
Category: drinks
By Allrecipes

The Manhattan is a classic cocktail believed to date back to the late 1800s. It's made with a bracing mixture of bourbon or rye whiskey mixed with sweet vermouth and a dash of Angostura bitters.

Ingredients:
2 fluid ounces rye whiskey
½ fluid ounce sweet vermouth
1 dash Angostura bitters
1 cup ice cubes
1  maraschino cherry

Directions:
Combine whiskey, vermouth, and bitters in a cocktail mixing class. Add ice and stir until chilled. Strain into a chilled cocktail glass. Garnish with a maraschino cherry.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 169.4
Carbohydrates: 4 g
Sugars: 1.1 g
Dietary fiber: 0.1 g
Sodium: 1.9 mg
Blackened Tofu


Ingredients:
firm tofu, salt, sweet paprika, onion powder, garlic powder, cayenne pepper, white pepper, black pepper, dried thyme, dried oregano, butter

Directions:
Combine salt and seasonings  in a small bowl and mix well.
Brush each piece of tofu with melted butter and dredge each slice in spice mixture, patting it firmly into tofu.
Pour a teaspoon of melted butter onto each slice of tofu; place tofu, butter side down, in a hot frying pan.
Stand back and fry for 2 minutes; turn tofu over and fry for another 2 minutes.
Keep fried tofu in a warm oven until they're all ready to serve.
Red Thai Chicken Curry With Pumpkin and Beans


Ingredients:
chicken thigh, green beans, shallots, fish sauce, coconut milk, red curry paste, water

Directions:
Remove all excess fat from chicken thighs.
Dice chicken into 2-3 cm pieces.
Peel pumpkin, dice into 2X3 cm pieces.
Wash beans, cut off tail ends.
Cut beans into 4-5cm pieces (typically just halve them].
Heat oil in wok then add the curry paste and shallots, cook, stirring for about 2 minutes or until fragrant.
Add chicken, stir in fish sauce, stir-fry until just starts to be tender. You may add a little water, but you'll find that the chicken pieces release enough water to cook them.
Chicken should be nearly cooked when you add the pumpkin pieces and 100 ml water. Simmer for 3-5 minutes covered, then add green beans.  Simmer for a further five minutes. Make sure neither the pumpkin, nor the beans become too soft. The beans should stay slightly crunchy.
Stir in coconut milk/cream.  Raise heat until just to boil.  Simmer uncovered until the mixture is heated through.
Shred some coriander leaves --   place some on the surface of the red curry, save the rest for garnish on serving.
Pecan Pie Cupcakes
Category: desserts
By FireStarter77

If you like pecan pie, you'll love these cupcakes!

Ingredients:
cooking spray
1 cup brown sugar
1 cup chopped pecans
½ cup all-purpose flour
2  eggs
½ cup butter, melted
1 teaspoon vanilla extract, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners and coat liners with cooking spray. Combine brown sugar, pecans, and flour in a large bowl; make a well in the center. Beat eggs in a large bowl with an electric mixer until foamy, 3 to 5 minutes. Fold in butter and vanilla. Pour into the center of the brown sugar mixture. Stir until batter is well mixed. Spoon batter into the muffin tin, filling each cup 2/3 of the way. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 9 cupcakes

Calories: 309.8
Fat: 20.1 g
Saturated fat: 7.6 g
Carbohydrates: 31.1 g
Sugars: 24.4 g
Dietary fiber: 1.4 g
Protein: 3.4 g
Cholesterol: 68.4 mg
Sodium: 95.2 mg
Spring Frittata With Ham, Asparagus, and Herbs


Ingredients:
unsalted butter, leek, garlic clove, asparagus spears, ham, eggs, milk, fresh dill, fresh chives, lemon zest, parmesan cheese, romano cheese

Directions:
melt butter in an 8 or 9 inch nonstick, ovenproof skillet over low heat. Add the leek and garlic and cook very slowly, stirring frequently, until soft and golden, about 10 minutes, then set skillet aside off the heat.
Meanwhile, fill a large bowl with water and ice cubes and set aside.
Bring a skillet of salted water to a boil over high heat. Add the asparagus spears and cook until blanched, about 2 minutes. Immediately drain the asparagus in a colander, then plunge into the bowl of ice water to stop the cooking. Drain asparagus again.
Cut asparagus spears into 1/2 inch pieces. Scatter asparagus and ham over the leek mixture in the skillet.
Preheat the broiler and set the rack about 5 inches from the heat source.
Place the eggs and milk in a medium bowl and whisk to combine. Add dill, chives and lemon zest, then season with salt and pepper.
Add the egg mixture to the skillet with the leek mixture and cook, without stirring, over medium-low heat until the bottom and sides have set, about 4 minutes. The top of the frittata will still be wet.
Sprinkle the cheese over the frittata and place the skillet under the broiler. Cook until the top puffs and turns golden brown, 3-5 minutes. Remove from the broiler and let it rest for 2 minutes.
Run a heat-proof rubber spatula or small knife around the edge of the frittata to release it from the skillet. Slide it onto a serving plate. Cut into 4 wedges and serve hot.
Pollo Crema - Azteca's Pollo a La Crema


Ingredients:
boneless skinless chicken breasts, sweet onion, boiling water, beef bouillon granules, chicken bouillon granule, tomato paste, roasted garlic, dried ancho chile powder, cumin, cocoa powder, cider vinegar, dry sherry, butter, Tabasco sauce, Cotija cheese, scallion, avocado

Directions:
In a large skillet, heat the oil over medium temperature then sauté the sliced onion until it begins to soften, about 3 to 5 minutes.
Add the chicken and sauté until browned, stirring occasionally, about 7 minutes.
In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
Add remaining ingredients (except for garnish] and the cooked chicken and onion, stir well, and simmer for 5 minutes.
Garnish with crumbled Cotija, a bit of chopped scallion, and avocado, serve with rice and beans, and enjoy!
Note:  to make the sauce even better, instead of the bouillon granules and water use 2 cups homemade beef stock and 1 cup homemade chicken stock.
Garden Crab Alfredo


Ingredients:
extra virgin olive oil, garlic cloves, tomatoes, zucchini, sweet onion, fresh mushrooms, fresh basil, salt, black pepper, alfredo sauce, green onion, parmesan cheese, fettuccine

Directions:
Put on water for pasta and bring to a boil.
Mince garlic and cut onion into slivers.
Place olive oil in a heavy flat-bottomed skillet and add the onion and garlic.
Stir in the the mushrooms, zucchini and yellow squash.
Cut two of the tomatoes into chunks and add to the skillet, and saute until squash is cooked, about 7-10 minutes, stirring occasionally.
While this is sauteing, cook the fettuccine according to package directions for al dente pasta.
About two minutes before the pasta is done, chop and add the remaining tomatoes to the skillet, as well as the basil, green onion (be sure to use both the green and white part of the onion] and surimi.
Add the jar of Alfredo sauce and stir to combine.
Stir in the Parmesan cheese.
Drain pasta and add to pot, tossing to coat.
Traditional Chicken N Dumplins


Ingredients:
chicken breasts, water, chicken broth, poultry seasoning, pepper, chicken bouillon granules, flour, poultry seasoning, salt, baking powder, chicken broth, butter, egg, milk, cornstarch

Directions:
In a large stock pot, add the first 6 ingredients.
Let chicken and liquid come to a boil, reduce heat to medium, and cook for about an hour.
30 minutes before chicken is done, start the dumplins.
Combine the flour, poultry seasoning, salt, and baking powder. Mix well.
Cut the butter into the flour mixture until the consistency is crumby.
Beat the egg and combine with the chicken broth.
Pour the chicken broth and egg mixture into the flour mixture.
Stir until all ingredients are combine.
On a floured surface, roll out the dough with a floured rolling pin.
Roll out dough until about 1/8 inch thick.
With a pizza cutter, cut dough into strips, then cut again perpendicularly to form little square dumplins.
I flour the dumplins again to ensure they do not stick together when placed into the stock pot.
Once the chicken has cooked for an hour, remove chicken from liquid.
Bring liquid to a full boil and add dumplins a few at a time.
Once all dumplins are in the stock pot, cook for 15 minutes.
Stir every once in a while to make sure they do not stick to each other or to the bottom of the pot.
While the dumplins are cooking, shred or chop the chicken into little pieces. *See note if you would like the stock to be thicker.
After the dumplins are done cooking, remove stock pot from heat and fold in the chicken.
*Note:  Combine the milk and cornstarch and add to the dumplins after they had cooked for the 15 minutes.  This will thicken it slightly.  Then fold in chicken.
Mascarpone-Stuffed Peach Pastries


Ingredients:
mascarpone, brandy, orange, zest of, puff pastry, icing sugar

Directions:
Combine the ground almonds, mascarpone, brandy and orange zest in a bowl. Mix to combine and put in refrigerator until required.
Preheat oven to 220°C
Cut 12 rounds of pastry 3cm larger in diameter than the peaches.
Fill each peach cavity with about 1 Tbsp of the mascarpone filling so it spills over the cut side of the peach. Put a peach half, cut side down, in the centre of each pastry round and gently press down.
Generously dust with icing sugar, then bake for 17-20 minutes or until golden and puffed.
Cool slightly before serving, dusted with more of the icing sugar.
Tiramisu


Ingredients:
mascarpone cheese, heavy cream, powdered sugar, water, Kahlua, ladyfingers, cinnamon

Directions:
In a medium bowl blend cheese, cream and sugar with an electric mixer on low.
Then beat on high until the mixture thickens-about 3 minutes.
Place Kahlua mixed with hot water in a shallow dish or bowl.
Cut 8 of the lady fingers in half crosswise.
Dip two of these pieces quickly in the liqueur mixture, and place in the bottom of a stemmed, balloon-shaped wine glass.
Dollop a spoonful of the cheese mixture over the ladyfingers in the glass and spread to cover.
Dip two more lady fingers placing them in the glass as well, followed by another dollop of the cheese mixture.
Repeat the procedure with the remaining ingredients in three more wine glasses.
Garnish with light sprinkle of cinnamon and one of the remaining 4 undipped ladyfingers.
Serve immediately or chill until serving time.
Salatit Batata (Tunisian Potato Salad)


Ingredients:
potatoes, water, salt, cayenne, cumin, water, fresh lemon juice, salt

Directions:
Cook potatoes in lightly salted boiling water until tender but still intact.
Drain and return to pan.
Cook over low heat until potatoes are dry, about 1 minute.
Heat oil in a large, heavy skillet over medium heat until a light haze forms above it.
Combine cayenne, cumin and water.
Add cayenne mixture, lemon juice, caraway and salt to skillet.
Cook, stirring constantly, until most of the liquid has evaporated.
Remove from heat, add potatoes, and stir gently until evenly coated.
Cool to room temperature before serving.
Roasted Rosemary Potatoes


Ingredients:
potatoes, onion, olive oil, fresh rosemary, dried rosemary, fresh thyme, dried thyme, salt, pepper

Directions:
Heat oven to 450°F.
Grease a jelly roll pan  (15 1/2x10 1/2x1-inch].
Cut potatoes into 1-inch pieces.
Mix remaining ingredients in large bowl.
Add potatoes and toss to coat.
Spread potatoes in a single layer in the pan.
Bake uncovered 20-25 minutes until they are light brown.
Baked Potato Soup / Valerie


Ingredients:
instant mashed potatoes, chicken broth, butter, margarine, all-purpose flour, 2% low-fat milk, russet potatoes, garlic powder, white pepper, ground black pepper, sugar, cheddar cheese, bacon, chives, green onions

Directions:
Wash, peel, dice and boil potatoes until tender.  Drain water and set aside.
In medium bowl, combine potato flakes and broth.  set aside.
In Soup Pot, melt butter over medium-high heat.  Add flour and cook, whisking constantly until flour is lightly browned.
Slowly whisk in milk and whisk constantly to make a white sauce.
Add broth mixture and cooked, diced potatoes.
Add spices and simmer untill all is hot through.
Serve in bowls and add toppings.
Homemade Cranberry Sauce


Ingredients:
cranberries, orange, zest of, brown sugar, cinnamon, cornstarch

Directions:
In a small saucepan combine cranberries, orange juice and zest, sugar and cinnamon.
Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally.
In a small cup make a slurry with cornstarch and 1 tablespoon water.
Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens.
Taste and add more sugar, if necessary.
Hot Pepper Jelly
Category: side-dish
By ranger1

Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.

Ingredients:
2 ½ cups finely chopped red bell peppers
1 ¼ cups finely chopped green bell peppers
¼ cup finely chopped jalapeno peppers
1 cup apple cider vinegar
1 (1.75 ounce) package powdered pectin
5 cups white sugar

Directions:
Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner. Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam. Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly. Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 45 mins
Yields: 6 (8 ounce) jars

Calories: 88.5
Carbohydrates: 22.5 g
Sugars: 21.3 g
Dietary fiber: 0.3 g
Protein: 0.1 g
Sodium: 2.8 mg
Berry Good Smoothie
Category: drinks
By AQT7

This is a naturally sweetened fruit drink. It is great for hot summer days.

Ingredients:
16 cubes  ice
½ cup water
½ cup mixed berry fruit juice
½ cup frozen red raspberries
2 ¼ cups frozen mixed berries
¼ cup frozen blueberries

Directions:
Blend 16 ice cubes in a blender until crushed. Pour in water and juice. Blend. Pour in frozen berries. Blend until smooth. Pour into chilled glasses.

Prep time: 5 mins
Total time: 5 mins
Yields: 3 glasses

Calories: 118
Fat: 0.6 g
Carbohydrates: 28.9 g
Sugars: 21 g
Dietary fiber: 7.6 g
Protein: 1.8 g
Sodium: 8.5 mg
Healthy Engery Bites


Ingredients:
oatmeal, chocolate chips, peanut butter, ground flax seeds, honey, vanilla

Directions:
"Mix all ingredients well and form into balls and thats it."
Glenn's Marinated Pork Shoulder
Category: meat-and-poultry
By Genn C.

This tangy marinade for grilled pork shoulder is swimming with spices. You'll really taste the garlic!

Ingredients:
¼ cup chopped garlic
½ cup chopped onion
1 dash soy sauce
1 tablespoon corn syrup
2 tablespoons apple juice
3 tablespoons Worcestershire sauce
1 teaspoon molasses
¼ cup wine
¼ cup Italian-style salad dressing
½ cup distilled white vinegar
½ teaspoon garlic powder
⅛ teaspoon salt
½ teaspoon onion powder
1 tablespoon Cajun seasoning
½ teaspoon crushed red pepper
¼ teaspoon seasoning salt
¼ cup brown sugar
8 pounds pork shoulder

Directions:
In a large bowl, mix garlic, onion, soy sauce, corn syrup, apple juice, Worcestershire sauce, molasses, wine, Italian-style salad dressing, distilled white vinegar, garlic powder, salt, onion powder, Cajun seasoning, crushed red pepper, seasoning salt and brown sugar. Score pork shoulder 1/8 to 1/4 inch deep. Place in the bowl with the marinade mixture. Marinate at least 4 hours in the refrigerator. Preheat an outdoor grill for medium high heat and lightly oil grate. Cook marinated pork shoulder on the prepared grill 3 hours, or until the internal temperature has reach a minimum of 165 degrees F (75 degrees C). Marinate frequently with the mixture while grilling.

Prep time: 15 mins
Cook time: 3 hrs
Total time: 7 hrs 15 mins
Yields: 8 servings

Calories: 497.1
Fat: 21.4 g
Saturated fat: 7.1 g
Carbohydrates: 12.9 g
Sugars: 7.9 g
Dietary fiber: 0.4 g
Protein: 58.6 g
Cholesterol: 170.6 mg
Sodium: 555.8 mg