xiaoxl/recipe_data huggingface dataset:
Island Rice Bowls


Ingredients:
chicken breasts, broccoli, zucchini, carrots, celery, ginger, garlic clove, red pepper flakes, white rice

Directions:
Place the chicken into a ziploc bag and pour about 1/3 of the bottle of Yoshida's. Squeeze all the air out of the bag, seal, and place on a plate or in a bowl and refrigerate for at least 3 hours.
Remove chicken from the fridge and either BBQ or bake (at 425 for about 25 min] until cooked through.
After fully cooked, cut up into small cubes (wrap in tin foil to keep warm if needed].
In a large skillet, stir fry broccoli, zucchini, carrots, and red pepper (and optional celery] in a little bit of the Yoshida's sauce until all veggies become tender.
Pour remaining Yoshida's sauce into a small saucepan. Add ginger, garlic, and red pepper flakes.
Bring to a boil, then reduce heat and simmer on low until ready to serve (stirring often].
Serve by layering 1 Celsius of rice in each bowl, 1/4 of the veggies (more or less], 1/4 of the chicken, then about 1/4 Celsius of sauce (more or less] drizzled over the top of each bowl.
Oreo® Brownies
Category: desserts
By BritanyRachelle

These Oreo® brownies are a nice twist on your average chocolate brownie.

Ingredients:
1 cup unsalted butter
6 (1 ounce) squares unsweetened chocolate, chopped
3 cups white sugar
2 teaspoons vanilla extract
½ teaspoon salt
4 large eggs, at room temperature
1 ⅔ cups all-purpose flour
⅓ cup unsweetened cocoa powder
3 cups roughly chopped chocolate sandwich cookies (such as Oreo®)  (Optional)
3  chocolate sandwich cookies (such as Oreo®), crushed, or to taste  (Optional)
½ cup powdered sugar
3 teaspoons milk, or more as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and lightly grease the foil. Combine butter and chocolate in a medium saucepan over low heat. Cook, stirring occasionally, until melted, about 5 minutes. Whisk in white sugar, vanilla extract, and salt. Turn off the heat. Whisk in eggs, 1 at a time. Stir in flour and cocoa powder until mixture is well combined. Fold in chopped cookies. Pour batter into the prepared baking dish and sprinkle with crushed cookies. Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a few moist crumbs, about 35 minutes. Place on a wire rack until completely cool, about 30 minutes. Meanwhile, whisk powdered sugar and milk together in a small bowl until mixture has reached a drizzling consistency. Drizzle glaze over the top of the brownies.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr 20 mins
Yields: 1 9x13-inch pan

Calories: 309.8
Fat: 14.6 g
Saturated fat: 7.9 g
Carbohydrates: 45.2 g
Sugars: 32.4 g
Dietary fiber: 2.1 g
Protein: 3.8 g
Cholesterol: 51.3 mg
Sodium: 118 mg
Sugar-Free "Sugar" Cookies with Sugar-Free "Sugar" Icing
Category: desserts
By Pyure

These cookies don't have to be a guilty pleasure!

Ingredients:
½ cup unsalted butter, softened
¼ cup Pyure Organic All Purpose Stevia Blend
1  egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup cornstarch
3 tablespoons Pyure Organic All Purpose Stevia Blend
2 tablespoons unsalted butter, softened
¼ cup milk, or as needed
1 teaspoon vanilla extract
1 drop Food coloring

Directions:
Beat butter with Pyure Organic All Purpose Stevia Blend until light and fluffy. Beat in egg until well blended. Beat in vanilla. Whisk flour, baking powder and salt together. Stir into butter mixture in two additions. Wrap dough in plastic wrap and refrigerate for 30 minutes. Roll on lightly floured surface or between sheets of waxed paper to 1/4-inch thick. Using desired cookie cutter, cut out desired shapes. Preheat oven to 350 degrees F. Place cookies 2-inches apart on parchment paper lined baking sheets. Bake for 10 to 12 minutes or until golden. Let cool on racks. Glaze cookies with Pyure Sugar Free Cookie Icing. Icing Directions: Beat cornstarch, Pyure Organic All Purpose Stevia Blend and butter with a mixer on medium-high speed until well combined. Gradually add milk and vanilla until smooth. Add more milk if icing mixture is too dry. If adding food coloring, add a drop at a time until desired color is reached. Refrigerate icing for 10 minutes until set. Spread or pipe over cooled Sugar Free "Sugar" Cookies. Use day of.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 24 cookies

Calories: 81.6
Fat: 5.1 g
Saturated fat: 3.1 g
Carbohydrates: 7.6 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 1.1 g
Cholesterol: 20.7 mg
Sodium: 39.4 mg
Wafflewich


Ingredients:
miniature marshmallows, creamy peanut butter, banana, chocolate chips

Directions:
Toast waffles in the toaster until desired doneness.
heat miniature marshmallows and Jif in microwave until melted, then mix together.
Spread the peanut butter mix on waffle, then bananas, then chocolate chips.
Close sandwich with other waffle.
Mexican Cornbread


Ingredients:
onion, sharp cheddar cheese, sugar, milk, eggs

Directions:
Preheat oven to 350 degrees. Grease an 8-inch square baking pan.
In a large bowl, combine cornmeal mix, onion, cheese, and sugar.  Stir in milk, eggs, corn, and peppers.
Pour into pan, and bake 40 minutes, or until a wooden pick inserted in center comes out clean.
Cut into squares to serve.
Orzo with Chicken and Artichokes
Category: world-cuisine
By Senoritapupnstuff

Orzo with Artichokes, Balsamic vinegar and Chicken -- as easy as A-B-C! Pancetta, spinach, and toasted pine nuts also play tasty parts in this pasta dish! This is a great way to use up leftover roast chicken (or turkey) meat!

Ingredients:
3 teaspoons olive oil, divided
3 ounces pancetta bacon, diced
½ medium onion, chopped
1 clove garlic, minced
¼ teaspoon crushed red pepper flakes
½ cup dry white wine
1 ½ cups cubed, cooked chicken
1 (10 ounce) can artichoke hearts (water-packed), quartered
5 ounces baby spinach
1 (16 ounce) package orzo pasta
2 tablespoons pine nuts, toasted
⅛ cup balsamic vinegar

Directions:
Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels. Pour 2 tablespoons olive oil into skillet. Stir in onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is soft and translucent. Increase heat to medium high, pour in white wine; cook about 3 minutes. Reduce heat to low, stir in chicken, artichoke hearts, and spinach. Cover, and cook to warm through. Meanwhile, bring a pot of salted water to boil. Add orzo pasta and cook until al dente, about 8 to 10 minutes. Drain, and stir into chicken mixture. Stir pine nuts and balsamic vinegar into pasta.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 758
Fat: 23.6 g
Saturated fat: 6.3 g
Carbohydrates: 96.6 g
Sugars: 7.2 g
Dietary fiber: 7.4 g
Protein: 35.5 g
Cholesterol: 55.2 mg
Sodium: 678.6 mg
Maroulosalata (Greek Romaine Salad)
Category: uncategorized
By Diana Moutsopoulos

In Greece, maroulosalata is one of the most common salads. The simple ingredient list shouldn't fool you--it's such a light, crunchy, refreshing salad that is full of flavor. I particularly love it alongside roast or grilled meats. The key to authenticity is to almost shred the romaine lettuce (marouli), rather than tear it into large pieces as we normally do in the States.

Ingredients:
1 head Romaine salad
6 medium scallions, finely sliced
½ cup chopped fresh dill
4 tablespoons olive oil
2 tablespoons red wine vinegar
salt and freshly ground black pepper to taste

Directions:
Wash and dry romaine lettuce. Lay leaves on a cutting board and slice lengthwise across the leaves, shredding them into 1/4-inch strips. Transfer lettuce to a large bowl. Add scallions, dill, olive oil, vinegar, salt, and pepper; toss until well combined. Adjust oil, vinegar, and seasoning to taste.

Yields: 6 servings

Calories: 96.4
Fat: 9.2 g
Saturated fat: 1.3 g
Carbohydrates: 3.5 g
Sugars: 1 g
Dietary fiber: 1.6 g
Protein: 1 g
Sodium: 8.6 mg
Southwest BLT Wrap


Ingredients:
salsa, frozen corn, 8-inch flour tortillas, bacon, iceberg lettuce, avocado, fresh lime juice, mayonnaise, cilantro, salt

Directions:
Mix together mashed avocado, lime juice, mayonnaise, and cilantro in a bowl.
Season with salt, and chill until needed.
Mix salsa with corn in a small dish.
On each tortilla, place 3 slices bacon (broken up], 1/2 cup lettuce, and some corn salsa.
Spoon some of the avocado mayo on top.
Fold up bottom of tortilla and roll up burrito-style, securing with a toothpick if you need to.
Homemade Deviled Ham Spread
Category: salad
By furusob

I searched for a recipe for this on this site and couldn't find one, so I winged it and it turned out very nicely. I had to make a second batch to take to the New Year's Eve party because the first batch disappeared. A great way to use leftover ham from holiday dinner to make a great spread for hearty crackers or rye toast points. Also good as a sandwich.

Ingredients:
1 ½ cups cubed cooked ham
3 tablespoons mayonnaise
2 teaspoons prepared mustard
5 drops hot pepper sauce
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon celery salt
½ teaspoon ground black pepper
½ teaspoon paprika
1 pinch caraway seeds, or to taste
¼ cup finely chopped onion
¼ cup finely chopped celery

Directions:
Place ham, mayonnaise, mustard, hot pepper sauce, garlic powder, onion powder, celery salt, black pepper, paprika, and caraway seeds in a large mixing bowl. Stir to combine. Use an immersion blender or food processor to puree the ingredients to your desired texture; stir in onion and celery. Chill before serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 cups

Calories: 53.1
Fat: 4.5 g
Saturated fat: 1.2 g
Carbohydrates: 0.8 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 2.5 g
Cholesterol: 8.1 mg
Sodium: 239.5 mg
Pork Curry With Coriander


Ingredients:
fennel seed, black peppercorns, garlic cloves, fresh ginger, onion, water, salt, fresh coriander

Directions:
Curry Paste:
Toast the coriander, fennel and peppercorns in a dry fry pan over medium heat until fragrant.
Grind or use a mortar and pestle to crush to a powder.
Put the garlic, ginger, onion and ground spices in a food processor and pulse until a paste is formed.
Curry:
Add 2 tablespoons oil to a fry pan and brown the pork in batches. Remove to a plate.
Add the remaining oil and heat; fry the spice paste for 3 to 4 minutes stirring often. Add the pork and stir well; add the water and bring to the boil.
Season with salt to taste (I find curry needs quite a bit of salt so start with about 1 teaspoon], cover and simmer gently for 2 hours (add more water if the sauce becomes too thick].
Pour off any excess oil and stir through the yogurt and coriander leaves.
Mushroom Stroganoff on Toast


Ingredients:
brown button mushrooms, coarse grain mustard, sour cream, fresh chives

Directions:
Put a wok or frying pan over the heat while you thickly slice the mushrooms.
Tip the butter into the pan and when sizzling add the mushrooms and cook over a high heat, stirring occasionally until the mushrooms are tender and juicy.
Meanwhile toast and lightly butter the bread and put on 2 plates.
Stir the mustard and some salt and pepper into the mushrooms with 4 tbsp of the sour cream.
When lightly mixed, pile the mushrooms and their creamy sauce on the toast.
Spoon the last of the soured cream on top, sprinkle over the chives and grind over some black pepper.
Jalapeno & Roasted Red Pepper Hummus


Ingredients:
garbanzo beans, garlic cloves, cumin, extra virgin olive oil, lemon, salt, extra virgin olive oil

Directions:
In a food processor, combine the garbanzos, tahini paste, garlic cloves, cumin, extra virgin olive oil, lemon juice and salt. Blend until a smooth paste forms. Reserve.
In a bowl, mix the jalapenos, roasted red peppers and olive oil. Add salt to taste.
To serve, place the pepper mix on top of the center of the hummus.
Crab Salad in Avocado No 2


Ingredients:
avocado, mayonnaise, soy sauce, lemon juice, wasabi, red onions, green onions

Directions:
Mix mayo, soy, juice, wasabi and onion together, fold through the crab meat and pile into the prepared avocado.
Serve immediately.
Chicken Pasta With Apples and Walnuts


Ingredients:
chicken breast, granny smith apple, walnuts, chicken broth, dried thyme, black pepper, butter, water, cornstarch

Directions:
Heat a large skillet over medium heat.
Add 2 TB butter and melt.
Add diced apple and saute until slightly browned.
Add walnuts to apple mixture and cook for 5 minutes.
Remove and set aside.
In the same skillet, add remaining 2TB butter and saute chicken pieces until brown and crispy.
Add apple/walnut mixture back in to chicken.
Add thyme and black pepper.
Pour in chicken broth and heat.
Gradually add goat cheese and cook over low heat until cheese is melted.
In a small measuring cup, add water and cornstarch and stir to get lumps out.
On medium high heat, gradually add cornstarch and constantly stir until sauce is slightly thick.
Serve over pasta of your choice.
Cheese Garlic Biscuits II
Category: bread
By Marge

Cheese garlic biscuits like those served at a certain famous seafood restaurant.

Ingredients:
1 ¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
5 tablespoons butter
1 cup milk
1 cup shredded Cheddar cheese
¼ cup butter, melted
1 clove garlic, minced

Directions:
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, sift together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add the milk and cheddar cheese; stir to combine. Drop batter by spoonfuls onto an ungreased baking sheet. Bake in preheated oven for 12 to 15 minutes, until lightly browned. While biscuits are baking mix melted butter and minced garlic.  Brush garlic butter over hot baked biscuits.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 1 dozen

Calories: 191.2
Fat: 12.3 g
Saturated fat: 7.7 g
Carbohydrates: 15.1 g
Sugars: 1.1 g
Dietary fiber: 0.5 g
Protein: 5 g
Cholesterol: 34.4 mg
Sodium: 240.4 mg
Creamy Horseradish Sauce


Ingredients:
sour cream, horseradish, Dijon mustard, white wine vinegar

Directions:
Beat the sour cream lightly with a whisk to thin a bit., Stir in remaining ingredients., Taste and adjust seasonings to taste., Refrigerate for up to one day.
Spice-Crusted New York Strip Steaks With Mesa Grill Steak Sauce


Ingredients:
dried ancho chile powder, paprika, ground coriander, dry mustard, dried oregano, ground cumin, arbol chiles, kosher salt, black pepper, canola oil, Mesa Grill Steak Sauce

Directions:
To make the spice rub, combine the ancho powder, paprika, coriander, dry mustard, oregano, cumin, chile de arbol, 1 tablespoon salt, and 1 tablespoon pepper in a small bowl.
Preheat a grill to medium-high or preheat a grill pan over medium-high heat.  Brush both sides of the steaks with the oil and season with salt and pepper.  Rub one side of each steak with about 2 tablespoons of the spice mixture.
Grill the steaks, rub side down, until lightly charred and a crust has formed, 3 to 4 minutes.  Flip over the steaks and continue grilling for 5 to 6 minutes more for medium-rare; the steaks will be bright pink in the middle.
Spoon some of the Mesa Grill steak sauce into the center of each of 4 plates and top with the steaks.  Or serve the sauce on the side for dipping.
Sarasota's Favorite Breakfast Casserole


Ingredients:
potatoes, ham, cheese, eggs, milk, dried parsley, salt, pepper

Directions:
Casserole  --  Spray a 13x9" pan with a non-stick spray such as Pam. Add in the potatoes, right from the freezer and top with the cheese. Lightly toss just so all the cheese is not sitting right on top.
Egg Mixture  --  Beat the eggs, milk, seasoning blend, parsley, hot sauce, salt and pepper and pour over the potatoes and cheese.  Top with the ham and cover with foil or saran wrap and refrigerate over night or at least 8 hours.
Bake  --  Heat the oven to 350 and position the rack on the middle shelf. Bake uncovered for 30 minutes. As the casserole bakes prepare the crescent roll topping.
Crescent Rolls  --  Remove the rolls from the can and lay flat. Make sure to add a little little flour to the counter or on a sheet of parchment paper so they don't stick. I take a pizza cutter or a knife and cut the dough along the perforated sections. The rolls come out in a rectangle so I try to lay them right back on the casserole the same way.  Cutting the perforations allows steam to get through the crust which will help brown the crust and help the casserole finish cooking.
Back in the Oven  --  Return to the oven and bake 15-20 minutes until the crescent roll topping is golden brown.  Remove and let set 5-10 minutes before serving.
Serve  --  Cut into squares and enjoy. If you want to really make it special, serve a hollandaise sauce along the side, but I like it as is. Again, you can use bacon or sausage in this recipe, I just prefer the ham and usually serve up some crisp maple glazed bacon on the side.  ENJOY!
Tiramisu Cupcakes


Ingredients:
egg, buttermilk, sour cream, vanilla extract, flour, mascarpone, powdered sugar, cream cheese, powdered sugar, vanilla extract, heavy whipping cream

Directions:
Preheat oven to 350 degrees and line pan with cupcake liners.
Sift cake mix into a small bowl and set aside.
In a large bowl, gently whisk egg whites, egg, oil, buttermilk, sour cream and vanilla.
Stir cake mix into wet ingredients.
Using half of the batter, fill cupcake liners about 1/3 full.
With the remaining cake batter, add the strong coffee and mix. Add 1 or 2 tablespoons of flour to thicken the batter.
Scoop the coffee cake batter over the regular batter so that each cupcake liner is filled about 3/4. Take a toothpick and gently swirl the coffee layer into the vanilla layer being careful not to mix, but instead marble.
Bake for 16-20 minutes or until an inserted knife comes out clean.  Allow to cool completely.
Filling: Combine all ingredients in a small bowl using a spoon.
Topping: Using a whisk attachment on your stand mixer, beat cream cheese and powdered sugar until smooth. Add vanilla. Slowly add in heavy cream and beat until stiff peaks form.
To assemble, scoop a small piece of cake out the top of each cupcake (I use an apple corer to grab a tiny piece from the center]. Generously spoon in your filling, icing any overage across the top of the cupcake. Pipe your whipped topping over the hole with the filling and top with chocolate shavings,  cocoa powder, and/or a chocolate covered espresso bean.
White Chili


Ingredients:
ground beef, chicken breasts, celery ribs, onion, garlic, chicken bouillon cubes, cumin, water, white beans, white shoepeg corn, garbanzo beans, green chilies, sour cream, monterey jack cheese

Directions:
Brown hamburger.
Saute celery, onions and garlic in a little butter.
Mix all ingredients together in stockpot and simmer for about an hour.
Just before serving, add sour cream and heat until warm.
Serve with grated cheese on top.
I have done this in my large crockpot, adding the sour cream last& it works great.
We like things a little spicier, so I use 3 or 4 cans of green chilies.
I also serve the soup with salsa and chips for each to add on their own.
Falafel from Moosewood Cookbook


Ingredients:
chickpeas, onion, garlic cloves, cumin, turmeric, salt, cayenne pepper, fresh parsley, water, lemon juice, flour

Directions:
Place all ingredients except flour in a food processor.
Blend until the consistency is uniform.
Thoroughly mix flour into the felafel batter with a spoon.
Heat a heavy skillet and add oil to coat completely.  Wait until oil is heated and water sizzles upon contact when sprinkled into pan.
Drop tablespoons of the batter into the oil, flattening slightly with a spatula like a small thick pancake.  When bottoms are crispy and browned, flip them over.
Place cooked felafel on a plate lined with paper towels to absorb any residual oil.
Keep warm in a 300 degree oven if not serving immediately.
***Note:  Felafel may be deep fried, but use a standard vegetable oil as opposed to olive oil which does not have a high heat tolerance.
Chilled Tomatillo Soup


Ingredients:
onion, fresh lime juice, fresh cilantro, cumin, kosher salt, sugar, garlic clove, half-and-half, jicama, fresh cilantro

Directions:
Combine the tomatillos with enough water to cover in a  saucepan.  Bring to a boil and cook for 5 minutes, or until tender.  Drain tomatillos.
In a large food processor (or in batches in the blender, or using a stick blender], process the tomatillos, onion, poblanos, lime juice, cilantro, cumin, salt, sugar, and garlic until smooth.
Combine the tomatillo mixture with the half and half and jicama in a bowl and mix well.  Cover and refrigerate to allow flavors to meld (1 to 4 hours].
Ladle the soup into bowls.  Garnish each with additional tomatillos, cilantro, and almonds.
For a smoother soup, process the jicama as well.
For a heated soup, you may find it neccessary to thin with chicken stock.
Asparagus Parmesan


Ingredients:
asparagus, parmesan cheese, garlic powder, flour, olive oil, salt, egg, dry white wine, black pepper

Directions:
Break off tough ends of asparagus stalks.
In small bowl beat the egg with the wine and set aside.
In medium sized bowl; combine the bread crumbs, cheese, garlic powder, salt and pepper. Set aside.
Dip asparagus first in flour, then egg, then into the bread crumbs.
Saute in olive oil for 10 minutes or until tender.
Vegan Sauerkraut and Tomato Pasta


Ingredients:
sauerkraut, diced tomatoes, brown sugar, garlic clove, olive oil, dried basil, dried oregano, campanelle pasta

Directions:
Heat the oil in a large pan over medium heat.  Add the garlic and sauté until golden brown.  Add the sauerkraut and sauté until it starts to soften, about 5 minutes.  Add the tomatoes, brown sugar and seasonings, stir, and simmer for about 15 minutes.
Taste and adjust seasonings.
While the sauce is simmering, cook the noodles until al dente.  Drain, return to the pot, and toss with some olive oil.
Pour in the sauce and toss with the pasta.
Optional: Drain, slice, and fry tofu with the sauerkraut for added protein.
Pineapple Carrot Salad
Category: salad
By Meredith

This is a simple yet delicious recipe. For extra richness, mayonnaise may be substituted for the yogurt and salt.

Ingredients:
½ cup raisins
2 cups pineapple tidbits, drained
1 pound carrots, grated
1 cup pineapple yogurt
2 tablespoons white sugar
⅛ teaspoon salt

Directions:
Soak raisins in hot water for 30 minutes. Drain and dry. In a mixing bowl, combine the raisins, pineapple and carrots. Mix together the yogurt, sugar and salt. Add to carrot mixture; mix well, cover and refrigerate.

Yields: 4 to 6 servings

Calories: 204.9
Fat: 0.8 g
Saturated fat: 0.3 g
Carbohydrates: 49.5 g
Sugars: 39.5 g
Dietary fiber: 4 g
Protein: 3.3 g
Cholesterol: 3 mg
Sodium: 152.9 mg
Avocado, Pink Grapefruit and Mache Salad


Ingredients:
Dijon mustard, extra virgin olive oil, fresh lemon juice, pink grapefruit, avocado, salt

Directions:
For the mustard vinaigrette:
In the salad bowl, mix mustard well with oil; add juice and continue to blend until thoroughly blended.
For the salad:
Peel, section and de-membrane the grapefruit and place in salad bowl.
Add sliced avocado and a few handfuls of mache leaves or greens.
Toss gently.
Salt to taste.
Sometimes I simply halve the grapefruit and scoop out the sections with a grapefruit spoon.  This is messier and less attractive than carefully removing all the membranes of each grapefruit section, but it saves a little time.