xiaoxl/recipe_data huggingface dataset:
Fried Chicken (Ayam Goreng) - Indonesian Style


Ingredients:
chicken pieces, tamarind juice, soya sauce, chili powder, ground ginger, ground coriander, garlic cloves, turmeric

Directions:
Marinate the pieces of chicken in this mixture for 2 hours, turning them from time to time.
Strain the chicken, so that the marinade drips away from it.
Deep fry chicken OR pan fry the portions until sealed and cooked on the outside and then cook in oven at 180 degrees for 30 minutes.
Pierogi Pasta Shells


Ingredients:
jumbo pasta shells, mashed potatoes, onion powder, garlic powder, cheddar cheese, green onion

Directions:
Cook pasta shells according to package directions.
Drain and rinse in cold water.
Place mashed potatoes in a large microwave-safe bowl.
Cover and microwave on high for 2-4 minutes, stirring once.
Add the minced onion, onion powder and garlic powder.
Stir in 1 cup of the cheese until blended.
Stuff into shells.
Place in ungreased 13-inch by 9-inch by 2-inch baking dish.
Sprinkle with green onions and remaining cheese.
Cover and bake at 350 degrees for 20 minutes.
Uncover; bake 10 minutes longer or until heated through.
Pasta with Arugula and Tomatoes
Category: main-dish
By ChristyM

This is a super-simple, quick pasta recipe that tastes best with cherry tomatoes or other sun-ripened tomatoes. It is perfect during the summer months when tomatoes are in season.

Ingredients:
10 ounces spaghetti
4 tablespoons olive oil
2 cloves garlic, minced
1 pint cherry tomatoes, halved
salt and freshly ground black pepper to taste
1 (5 ounce) package arugula, torn
2 tablespoons shaved Parmesan cheese, or more to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper. Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 3 servings

Calories: 555.3
Fat: 21 g
Saturated fat: 3.4 g
Carbohydrates: 76.8 g
Sugars: 3.5 g
Dietary fiber: 4.9 g
Protein: 15.6 g
Cholesterol: 2.9 mg
Sodium: 130.5 mg
Sweet & Spicy Popcorn Crunch or Balls


Ingredients:
salted peanuts, pecan halves, salted butter, sugar, light corn syrup, unsalted butter, fine salt, vanilla extract, ground cinnamon, cayenne pepper

Directions:
Preheat oven to 250°F Line 2 baking sheets with nonstick baking mats; set aside.
Pop popcorn according to package directions, get rid of unpopped kernels; set aside.
Make caramel: Combine butter, sugar, and corn syrup in a medium pot over medium heat. Cook, stirring occasionally until sugar has dissolved. Increase heat to medium-high, and cook, without stirring, until golden brown, about 5 minutes, swirling pot occasionally.
Remove mixture from heat and quickly stir in salt, vanilla, cinnamon & cayenne with a heatproof spatula or spoon. Immediately pour over popcorn mixture and stir to incorporate. Divide popcorn mixture evenly between baking sheets. Transfer to oven and bake, about 30 minutes, stirring occasionally.
Let cool on sheet pans before breaking apart into clusters. Store popcorn in an airtight container for up to 1 week.
*Note: If you opt for the ‘pepitas’ the pumpkin seeds instead of nuts (use one or the other not both] ~ you will need to toast the pumpkin seeds in a large skillet over medium-high heat, until browned and popping, tossing and stirring occasionally, about 4 minutes. (Do this in batches, if needed.] Then, add to the popcorn.
*If making popcorn balls, use following directions:  When the popcorn is cool enough to handle, coat your hands with some butter and shape into 4-inch balls. Wrap in waxed paper and tie with a string, if desired. Serve or store covered at room temperature for up to a week.
Italian Cookies with Anise
Category: world-cuisine
By AliciaVR6

Every family reunion since I can remember my great Aunt Nin brings anise-flavored Italian cookies that everybody loves. I figured out her exact recipe by trial and error but don't tell her! Sprinkle with nonpareils or sprinkles when icing is still wet, but hurry, they dry fast!

Ingredients:
½ cup unsalted butter, softened
½ cup white sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon anise extract
3 cups all-purpose flour
1 ½ teaspoons baking powder
2 tablespoons milk
2 cups confectioners' sugar
½ teaspoon anise extract
½ teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Beat butter and sugar for dough together in a bowl with an electric mixer until creamy. Add eggs, vanilla extract, and anise extract and blend. Combine flour and baking powder in a separate bowl; stir into butter mixture until blended. Take a ping pong-sized ball of dough and roll between your hands to form a rope. Connect the ends and twist into a figure 8 shape. Place on an ungreased baking sheet. Repeat with remaining dough. Bake in batches in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Mix milk into confectioners' sugar for icing, stirring slowly. Add the anise extract and vanilla extract. Dip cooled cookies into the icing face-down and lay on wax paper or a wire rack.

Prep time: 30 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 36 cookies

Calories: 105.8
Fat: 3.1 g
Saturated fat: 1.8 g
Carbohydrates: 17.8 g
Sugars: 9.7 g
Dietary fiber: 0.3 g
Protein: 1.7 g
Cholesterol: 22.3 mg
Sodium: 27.1 mg
Cold, Spicy, Vegetable Soup (take a Look No Cook)


Ingredients:
fresh cilantro, fresh parsley, fresh basil, garlic, tomatoes, celery, carrot, lime, juice of, chipotle chile in adobo, yogurt, salt, basil leaves, cilantro

Directions:
Put all soup ingredients into blender and blend till smooth.
You can serve as is or chill for an hour.
Top with 1 teaspoon of a mixture of every finely diced tomato, celery, and onions or herbs like basil or cilantro, and lime slices and serve in a margarita glass.
Walnut Cappuccino Biscotti


Ingredients:
all-purpose flour, granulated sugar, brown sugar, cocoa powder, coffee beans, baking soda, walnuts, eggs, extra virgin olive oil

Directions:
Preheat the oven to 350º F.
In a mixer bowl using a paddle attachment, mix all of the ingredients until a sticky dough is formed.
Place dough onto a floured surface.
Divide evenly into two pieces.
Roll the dough into two 12 inch logs.
Place on a parchment-lined or greased baking sheet and pat the logs down flat,  approximately 3 1/2 inches wide.
Bake the logs until they spring back when pressed lightly (start checking at 10 minutes].
Allow the logs to cool, then using a bread knife, cut into biscotti about 1/2 inch thick.
Arrange the biscotti on the baking sheet, flat on their side.
Bake again, at 350º F, for 8 more minutes. Let cool.
Store in an airtight container.
OREO Ultimate Turtles® Cheesecake
Category: trusted-brands-recipes-and-tips
By Oreo

When we say 'ultimate,' we mean it. This delectable cheesecake boasts an OREO Cookie crust topped with a nutty layer of caramel and a classic cheesecake filling. Drizzles of melted chocolate and caramel-pecan sauce finish it off in style.

Ingredients:
24  OREO Cookies, finely crushed
6 tablespoons butter or margarine, melted
1 (14 ounce) package caramels
½ cup milk
1 cup chopped pecans
3 (8 ounce) packages cream cheese, softened
¾ cup sugar
1 tablespoon vanilla extract
3  eggs
2 ounces semi-sweet baking chocolate

Directions:
Heat oven to 325 degrees F. Mix cookie crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan. Microwave caramels and milk in a microwaveable bowl on high for 3 minutes or until caramels are completely melted and mixture is well blended, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 minutes. Refrigerate remaining caramel mixture for later use. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust. Bake 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Microwave reserved caramel mixture 1 minute; stir. Pour over cheesecake. Melt chocolate; drizzle over cheesecake.

Prep time: 30 mins
Cook time: 1 hr 5 mins
Total time: 6 hrs 10 mins
Yields: 16 servings
Spanish Cabbage


Ingredients:
onion, bell pepper, celery, head of cabbage, Ro-Tel tomatoes

Directions:
Saute onion, celery and bell pepper in shillet., Add tomatoes and bring to a simmer., Add cabbage and cook until just tender., Alternately you can steam the cabbage and pour tomato mix over it., Add jalapeno is you like it hot.
Pumpkin Waffles with Apple Cider Syrup
Category: breakfast-and-brunch
By JEANETTE B

A fall, winter and special occasion family favorite, these are fairly easy to make and delicious! They're sure to please even picky eaters.

Ingredients:
2 ½ cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
½ teaspoon salt
¼ cup packed brown sugar
1 cup canned pumpkin
2 cups milk
4  eggs, separated
¼ cup butter, melted
½ cup white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter

Directions:
Preheat a waffle iron according to manufacturer's instructions. Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form. Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer's instructions. To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.

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

Calories: 529.9
Fat: 17.1 g
Saturated fat: 9.5 g
Carbohydrates: 82.3 g
Sugars: 36 g
Dietary fiber: 3.9 g
Protein: 13 g
Cholesterol: 161 mg
Sodium: 702.8 mg
Carrot, Cranberry and Walnut Salad


Ingredients:
dried cranberries, walnuts, carrots, olive oil, lemon juice

Directions:
Soak cranberries in very warm water for 30 minutes ~ drain well.
Lightly toast walnuts in a  nonstick saute pan over medium heat, stirring until they begin to color and the aroma becomes apparent.  Immediately remove from the pan ~ set aside ~ TO BE ADDED JUST BEFORE SERVING!
In a large bowl, combine carrots and olive oil ~ toss lightly to coat.  Add remaining ingredients (EXCEPT WALNUTS]and mix well.
Chill at least 1 hour.
Add toasted walnuts just before serving.
Makes 6 servings.
Chana Saag


Ingredients:
olive oil, butter, onions, garlic, ground cumin, coriander powder, curry powder, turmeric powder, salt, tomato with juice, water, frozen spinach, garbanzo beans, light sour cream, milk, garam masala, fresh coriander leaves

Directions:
Saute onion and jalapeno in olive oil and butter for about 5 minutes until softened.
Add garlic, ginger, cumin, coriander seed, turmeric, and curry powder.  Saute 2-3 minutes more.
Add tomato, spinach, beans, water and salt.  Bring to a simmer and partially cover.  Simmer for about 20 minutes.
Combine milk and sour cream until sour cream is dissolved.  Temper with some liquid from the pan and then stir into pan.  Add garam masala.  Simmer a few minutes more.  Garnish with chopped fresh coriander.
Tunisian Fish Stew With Potatoes


Ingredients:
new potato, tomatoes, paprika, low sodium chicken broth, water, harissa, ground cumin, garlic cloves, lemon, extra virgin olive oil, flat leaf parsley, mint sprigs

Directions:
Put all the ingredients except the oil, fish and herbs in a pan with the water or chicken broth. Simmer for 25 minutes or until the potatoes are tender.
Stir in the extra virgin olive oil and add the fish.
Cook for another 10 minutes, then gently break up the fillets into smaller pieces and add the herbs.
Season and serve.
Butterfinger Cake


Ingredients:
eggs, water, Cool Whip, sweetened condensed milk, heavy cream, vanilla, sugar

Directions:
Bake cake in a 13 x 9-inch cake pan as directed on box.
While cake is still warm, poke holes in cake and pour all the sweetened condensed milk into holes.
Pour caramel sauce over cake and let cool.
Spread Cool Whip over cake and sprinkle crushed Butterfingers over the top of cake.
Keep refrigerated.
Homemade whipped cream.
1 can heavy cream.
Put in cold mixing bowl beat cream till peaks then add a dash of vanilla and some sugar to taste.
U F O Enchiladas


Ingredients:
ground beef, onion, tomato sauce, chili powder, cornstarch, water, corn tortillas, cheddar cheese, eggs, iceberg lettuce

Directions:
In a large pot brown the hamburger and 3/4 of the onion reserving some to sprinkle over the tops when they are done if desired.
When the meat is brown and the onion tender add the tomato sauce and chili powder and simmer for 30 minutes.
In a small bowl mix the cornstarch and water together until blended, and pour into the sauce in the pan.
Stir until sauce is thickened about 10 minutes or so.
In a skillet just slightly larger than the tortillas heat the oil until hot.
Slide a tortilla in the hot oil and cook for 5 seconds on each side, don't let them get too crisp.
Place on a plate and spread sauce over the top.
Top with 1/4 cup cheese.
Repeat with a second layer of tortilla, sauce and cheese.
Carefully slide an egg in the hot oil and using a spatula splash some of the hot oil over the egg to cook the white.
Scoop egg out of the oil and place on top of the enchilada.
Scatter some of the chopped lettuce around and some onion if desired.
Enjoy!
Onion-Smothered Steak (Bife a Cebolada)


Ingredients:
red wine vinegar, garlic, sweet paprika, salt, ground pepper, olive oil, yellow onions, canned plum tomatoes, bay leaf, Italian parsley

Directions:
In a small bowl, or mortar and pestle, combine 1 tbsp vinegar, 1 tsp garlic, paprika, and 1/2 tsp each salt and pepper.  Mix to form a paste.  Rub the paste on both sides of the steaks and set aside at room temperature to marinate for 1 hour.
Warm the olive oil in a frying pan over medium heat.  Add the onion and cook, stirring often, until golden (about 25 min].  Add remaining tsp garlic, the tomato, the remaining vinegar, and the bay leaf and port and simmer, uncovered, over medium heat for 10 minutes.  Season with salt and pepper to taste and stir in the parsley.  Remove from heat and set aside.
Place 2 large heavy frying pans over high heat and sprinkle them both with salt.  When the pans are very hot, add the steaks and cook over high heat, turning once, 3 - 5 minutes on each side for rare, or until desired doneness.  Add the onion sauce and heat through, turning the steaks in the sauce to coat.
Serve the steaks on a warm plate or platter and spoon the sauce on top.
Spaghetti a La Philly


Ingredients:
spaghetti, Philadelphia Cream Cheese

Directions:
COOK spaghetti as directed on package.
MEANWHILE, brown meat in large skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 minute or until sauce is well blended and heated through, stirring frequently.
DRAIN spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.
Special Extra: Cook 1 cup each chopped bell peppers and onions with the ground beef.
Special Extra: Sprinkle with chopped fresh basil or parsley before serving.
Variation: Prepare using PHILADELPHIA Neufchatel Cheese.
Special Extra: Thaw and drain 1 pkg. (10 oz.] frozen chopped spinach. Add to browned meat with the spaghetti sauce and cream cheese.
Nutrition Information Per Serving: 570 calories, 21g total fat, 10g saturated fat, 0.5g trans fat, 110mg cholesterol, 950mg sodium, 57g carbohydrate, 5g dietary fiber, 11g sugars, 36g protein, 20%DV vitamin A, 25%DV vitamin C, 15%DV calcium, 30%DV iron.
Cheesy Chicken  Spaghetti Squash Sauce over Pasta


Ingredients:
spaghetti squash, cheddar cheese, white pepper, salt, radiatore

Directions:
Poke about 12 rows with fork tines in the Spaghetti Squash.
Use Recipe #160177 for cooking squash on a lower power.
Cook 15 minutes high power microwave.
Remove and cut in half, remove seeds.
Pile squash in a medium mixing bowl. If there is any liquid in the squash halves, add to bowl. Add soup, onion and pepper. Mix.
Place in a greased medium flat glass casserole dish.
Bake 375* for 20 minutes.
Add cheese cubes, sprinkle on top. Cook 5 to 7 more minutes.
Bring water to boil in a large pot, add pasta. Cook about 11 minutes. Drain. Do not rinse.
Pile in a large serving bowl and spoon sauce in the pasta. Gently toss. You will see the melted cheese in some areas and the red peppers. (See my recipe for cooking squash].
Serve sliced canned or fresh peaches on the side.
Veggie Pancakes


Ingredients:
zucchini, carrot, egg, salt, pepper

Directions:
Combine the zucchini, carrot, and eggs in a medium bowl. Add in the salt and pepper.
Spoon the mixture into four inch diameter cakes on a frying pan over high heat. Press down on the cakes with a spatula, like you would do with potato pancakes. When the egg becomes opaque, flip them over. The bottoms should be slightly toasted or browned.
When both sides are done, scoop the pancakes off with a spatula onto a plate. Heat up the marinara sauce in a microwave until warm, and serve as a dipping sauce. This is perfect for picky eaters or veggie dodgers, because it will show them just how yummy their least favorite foods (e.g, carrots, zucchini, eggs] can be, prepared the right way!
Greek Salad Dressing


Ingredients:
olive oil, red wine vinegar, lemon juice, garlic cloves, oregano, dill, salt, black pepper

Directions:
"Blend together and enjoy."
Pecan Florentines


Ingredients:
unsalted butter, sugar, egg, pure vanilla extract, baking soda, salt, quick-cooking oats, pecan pieces

Directions:
Preheat the oven to 350°F Line a baking sheet with parchment paper.
Cream the butter and sugar together with an electric mixer or hand-held mixer on medium speed until smooth.
Add the egg and beat until incorporated.
Add the vanilla, baking soda, and salt and beat until smooth.
In a food processor or blender, combine the oats and pecan pieces and pulse several times to grind.
Add this to the dough and beat until incorporated; the dough will be stiff but sticky.
Drop the dough by the teaspoonful, about 3 inches apart, onto the prepared sheet pan.
Flatten the dough slightly with your fingertips.
Bake for 6 minutes until lightly golden.
Remove from the oven, carefully remove from the sheet, and let cool completely on wire racks. Repeat the process until all the dough is used, relining the sheet each time with new parchment.
Ken's Deer Camp Chili


Ingredients:
ground beef, chili powder, Mexican oregano, paprika, ground cumin, salt, cayenne pepper, yellow onion, green bell pepper, diced tomatoes, red kidney beans, water

Directions:
Mix and brown meat in oil , when almost completely browned add diced onion and diced bell pepper , Let cook and finish browning off. Drain meat in strainer that will also retain the vegetables. Mix dry ingredients together and set aside. Add in tomatoes, and water. Stir in dry ingredients and continue to stir and simmer ( 10 minute ]  add beans and chopped jalapenos then let simmer on low aprox.  1 to 1 ½ hour You can add more or less cayenne and jalapeno depending on the degree of heat desired. As the recipe is it will not be extremely hot but a little spicy. ( For a little healthier version you can use ground turkey and no fat beans but flavor will not be as rich and hardy. ]  I like to put in refrigerator overnight then heat in crock pot or on stove the next day.
We love This.
Spicy Glass Noodles With Crispy Pork (Yum Woon Sen)


Ingredients:
ground pork, green onions, cilantro, peanuts, soy sauce, fish sauce, sugar, lime juice, peanuts

Directions:
Warm a teaspoon of canola oil in a skillet over medium-high heat. Add the pork and cook for 5 minutes, stirring frequently to break the pork into tiny crumbles. Cook for another 3-5 minutes, stirring less frequently, until the pork turns deeply golden and crispy. Set aside.
While the pork is cooking, set the noodles in a bowl and cover them with hot water to soak. Let them sit until softened, about 10 minutes or until the pork has finished cooking.
Bring a pot of water to a boil. Drop in the noodles and cook for 1-2 minutes, until the noodles are stretchy and tender. Drain and rinse under cool water. Use a pair of kitchen shears to cut the mass of noodles 3 or 4 times: this makes the long noodles easier to eat.
Combine the noodles, pork, green onions, cilantro, chili, and peanuts in a large bowl. Whisk together the soy sauce, fish sauce, sugar, and lime juice in a small bowl. Taste and add more of any of the ingredients to suit your tastes, then pour the sauce over the noodles. Use tongs or clean hands to lift the noodles, fold them over, and gradually work the ingredients into the noodles. Let stand at least 15 minutes before serving or refrigerate until serving. Garnish each dish with extra peanuts.
This dish is best on the day that it's made. For serving leftovers, make an extra batch of the sauce and add it to the noodles a few teaspoons a time, stirring the noodles until they loosen and become slippery again.
Pumpkin Cream Cheese  Layer Pie


Ingredients:
cream cheese, sugar, vanilla, egg, pumpkin puree, sugar, salt, cinnamon, ginger, nutmeg, eggs, evaporated milk

Directions:
Set oven to 350 degrees.
In a mixing bowl, combine cream cheese, 1/4 cup sugar and vanilla; beat until light and fluffy.
Beat in 1 egg; spread mixture in the unbaked pastry shell.
Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg.
Blend in the 2 beaten eggs and milk.
Pour pumpkin mixture over cream cheese layer.
Bake for about 50-60 mins, or until set.
Cool pumpkin pie thoroughly.
Top with whipped cream if desired.
Portuguese Pork and Clams
Category: world-cuisine
By Richard Tebaldi

This is my version of an incredible combination of tastes; try it, you'll like it!

Ingredients:
1 cup white wine
3 cloves garlic, chopped
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
2  bay leaves
½ teaspoon ground cumin
1 pound boneless pork loin, cubed
1 tablespoon olive oil
1  onion, sliced
1 pound cooked and diced potatoes
1 (15 ounce) can cannellini beans
1 pinch ground cayenne pepper
18  clams
3 tablespoons chopped fresh parsley, for garnish

Directions:
To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours. Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.

Yields: 4 servings

Calories: 557.3
Fat: 20 g
Saturated fat: 6.1 g
Carbohydrates: 48.2 g
Sugars: 3.2 g
Dietary fiber: 8.4 g
Protein: 35.1 g
Cholesterol: 73.2 mg
Sodium: 656.5 mg