xiaoxl/recipe_data huggingface dataset:
Stir Fried Broccoli With Oyster Sauce


Ingredients:
broccoli, water, oyster sauce, rice wine, sake, cornstarch, sugar, low sodium soy sauce, green onion, fresh ginger, garlic

Directions:
Cut broccoli florets and stems into bite-size pieces to measure 10 cups.
Bring water to a boil in a large Dutch oven; add broccoli. Cook broccoli 4 minutes or until crisp-tender; drain.
Combine broth and next 6 ingredients (broth through sesame oil]; stir well with a whisk. Heat the vegetable oil in a large nonstick skillet over medium-high heat.
Add onions, ginger, and garlic; sauté 15 seconds. Add broth mixture; bring to a boil.
Cook 1 minute or until thick, stirring constantly. Add broccoli; cook 30 seconds, tossing to coat.
Pioneer Cut Dumplings from the 1800's
Category: main-dish
By BARB MAXWELL

Pioneers didn't have much, but what they did have they made the best of.  This is a cross between dumplings and noodles, uses only 4 ingredients and is a great comfort food. We have never modified it from the original recipe which has been passed in our family I think forever.

Ingredients:
3 cups all-purpose flour
1 ½ teaspoons salt
1  egg
1 cup milk

Directions:
In a medium bowl, stir together the flour and salt. Add the milk and egg, and mix until it forms a dough. Knead on a lightly floured surface until smooth. Roll out to your desired thickness for dumplings or you can roll thinner for noodles. Cut into strips, squares, or any shape you like. Let dry while you prepare broth or soup. Drop dumplings into boiling broth, and cook until tender. Time will depend on the thickness of the dumplings and how dry they were.

Prep time: 10 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 8 servings

Calories: 194.8
Fat: 1.7 g
Saturated fat: 0.6 g
Carbohydrates: 37.2 g
Sugars: 1.6 g
Dietary fiber: 1.3 g
Protein: 6.6 g
Cholesterol: 25.7 mg
Sodium: 458.2 mg
Mexicana Mama (Carnival Cocktail #5)


Ingredients:
apricot brandy, coconut cream

Directions:
"Blend all ingredients together, pour over ice & garnish w/an orange slice."
Giant Chewy Peanut Butter Cookies


Ingredients:
unsalted butter, sugar, dark brown sugar, eggs, vanilla, crunchy peanut butter, flour, baking powder, salt, unsalted dry roasted peanuts

Directions:
In large bowl, whisk melted butter and both sugars.
Whisk in eggs and vanilla til blended.
Stir in peanut butter.
In smaller bowl, whisk flour, baking powder and salt.
Stir into butter mixture.
Stir in peanuts.
With a 1/4 cup measuring cup, scoop out dough, shape into balls. Makes 24 - 4" cookies.
Place on parchment lined cookie sheets 2" apart.
Flatten gently into 3" rounds.
Bake in 375° oven for 12-14 minutes. Til light golden brown around edges but still slightly soft.
Slide parchment paper onto wire rack to cool.
Make criss-cross fork indentations on top of cookies for a more traditional look.
3w Thai Beef With Basil


Ingredients:
beef eye round, onion, fresh green chile, fresh basil leaves, garlic, garlic cloves, black pepper, soy sauce, fish sauce

Directions:
Mix the Sauce and let it stand to one side.
Heat the oil in a well-seasoned wok or broad non-stick skillet.  TURN ON THE FAN, since frying chiles can chase everyone out of the house.
When the oil is smoking hot, add everything but the Sauce to the pan and stir steadily.  Fry the mixture mercilessly on high, still stirring, until it is frying, not boiling in the juices.
When the onions begin to brown, turn down the heat and add the Sauce.  Stir-fry one minute more, and serve on a bed of lettuce.
Fresh Sweet Corn Fritters
Category: side-dish
By Lee A Vazquez-fitzmaurice

Unbelievably light, these fritters are best with fresh sweet corn. Great for breakfast and with ham or ribs. Serve with maple syrup. Easy to make too! My husband loves these and anticipates corn season.

Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
3 ears fresh corn, kernels cut from cob
2  eggs, separated
½ cup heavy whipping cream
salt and freshly ground pepper to taste
1 quart vegetable oil for frying, or as needed
2 tablespoons cane syrup, or as desired  (Optional)

Directions:
Whisk flour and baking powder into a bowl and mix in corn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Beat egg whites with an electric mixer until fluffy and stiff peaks form in a separate bowl. Gently fold egg whites into the batter, retaining as much volume as possible. Pour vegetable oil into a deep heavy skillet to a depth of 3 inches. Heat to 375 degrees F (190 degrees C). Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on paper towels and serve drizzled with cane syrup.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 354.8
Fat: 24.4 g
Saturated fat: 7.1 g
Carbohydrates: 30 g
Sugars: 6.3 g
Dietary fiber: 1.8 g
Protein: 6.1 g
Cholesterol: 89.2 mg
Sodium: 119.6 mg
Crock Pot Cheesy Mushroom Chicken
Category: meat-and-poultry
By Chef Robby

A tasty and easy-to-make recipe that you prepare in your crock pot.  Serve over your choice of egg noodles or rice.

Ingredients:
6  skinless, boneless chicken breast halves
1 (10.75 ounce) can  condensed cream of chicken soup
1 (10.75 ounce) can  condensed cream of mushroom soup
½ cup cooking sherry
1 teaspoon minced garlic
1 teaspoon celery flakes
½ teaspoon paprika
½ cup grated Parmesan cheese
1 (8 ounce) can mushroom pieces, drained

Directions:
Place the chicken breasts into a slow cooker. Whisk the cream of chicken soup, cream of mushroom soup, sherry, garlic, celery flakes, and paprika in a mixing bowl. Stir in the Parmesan cheese and mushroom pieces; pour over the chicken. Cook on Low for 8 hours until the chicken is tender, and the sauce has reduced slightly.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 8 hrs 10 mins
Yields: 6 servings

Calories: 266.6
Fat: 10.4 g
Saturated fat: 3.4 g
Carbohydrates: 12.6 g
Sugars: 1.9 g
Dietary fiber: 1 g
Protein: 28.2 g
Cholesterol: 70.8 mg
Sodium: 1091.3 mg
Mexican Style Dip
Category: appetizers-and-snacks
By Lynn

This Tex-Mex recipe was a big hit when brought it to work. My shift starts at 7 AM the dip was gone by 8 AM. With many requests for the recipe!

Ingredients:
1 (8 ounce) package cream cheese, softened
1 pound extra-lean ground beef
1 (1.25 ounce) package taco seasoning mix
⅔ cup water
½ cup salsa
¼ cup chopped jalapeno pepper
2 cups shredded Mexican-style cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Coat a 9 inch pie plate with vegetable oil spray. Press cream cheese evenly onto the bottom of the pie plate. In a large skillet, brown the hamburger. Drain excess fat. Mix in the   and water. Cook and stir 2 to 4 minutes. Remove the skillet from the heat before mixing in salsa and jalapenos. Pour the beef mixture over the cream cheese in the pie plate. Sprinkle the Mexican-style cheese over the entire dish. Bake at 350 degrees F (175 degrees C) until the cheese has melted.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 12 servings

Calories: 238.5
Fat: 18.4 g
Saturated fat: 10.4 g
Carbohydrates: 5.3 g
Sugars: 2.3 g
Dietary fiber: 0.2 g
Protein: 13.2 g
Cholesterol: 63.8 mg
Sodium: 704.2 mg
22 Second Salad


Ingredients:
sugar, poppy seed, dry mustard, salt, onion, white vinegar, frozen baby peas, sunflower seeds

Directions:
Combine dressing ingredients in a jar and shake well to dissolve sugar. May be made ahead of time.
Put slaw mix, peas, and sunflower kernels in a serving bowl.
Add dressing to coat well and toss until everything is combined.
* If the dressing is made ahead of time, it really does only take about 22 seconds to prepare this! :].
Shrimp Stock


Ingredients:
onions, celery, lemons, bay leaves, fresh parsley, dried basil, dried thyme, dried tarragon, dried oregano, black peppercorns, salt, water

Directions:
Rinse shrimp shells in cold water and place in stock pot with all remaining ingredients.
Bring to a boil on high heat.
Reduce heat and simmer for 10 minutes.
Raise heat to medium and cook for 1/2 hour.
Strain completely.
If not using immediately, cool and refrigerate.
Will keep for 30 days.
Flank Steak With Creamy Chipotle Sauce #A1


Ingredients:
cherries, butter, butter, dark chocolate, kosher salt, ground black pepper, extra virgin olive oil, red onion

Directions:
Pit the cherries.
Add pitted cherries to a food processor and blend until it is liquid.
Strain the juice into a bowl.
In a small saucepan add the butter and melt over low heat.
Add the cherry sauce.
Add the chocolate and stir frequently until the chocolate has melted.
Add the goat cheese and continue stirring until everything has melted.
Add the A-1 Sauce and the chipotle pepper stir for 2 minutes and remove from heat.
In a skillet over medium heat, add 1 teaspoon of butter and ½ Teaspoon of EVOO.
When butter has melted and mixed with the EVOO add the steak salted side  down.
Salt and pepper the side that is up.
Cook the steak 10-12 minutes depending on how thick your steak is and then
flip and cook another 10- 12 minutes.
Let steak rest on a cutting board for 5 minutes.
Put the sauce on low heat for 1-2 minutes, stirring frequently, until hot.
Slice the steak thin.
Add to plate and drizzle sauce and add the red onions.
Vegan Oatmeal Pancakes With Banana


Ingredients:
water, baking powder, flax seed meal, cinnamon, vanilla, honey, banana, salt

Directions:
Stir batter together, may have lumps, that is OK.
let sit 1 min while you heat skillet to medium.
dissolve 1 tsp of coconut oil in skillet, pour in batter.  Cook until bubbles form/pop and edges of pancake get browned, flip cook 1-2 mins more.
Top with very thin slices of banana on each pancake and serve with warm maple syrup.  AMAZING! Makes approx 6 pancakes.
Adam's Apple Cake
Category: desserts
By akipust

This simple, delicious apple cake recipe has been in our family for generations.

Ingredients:
cooking spray
3 cups all-purpose flour
2 cups white sugar
1 ¼ cups vegetable oil
3  eggs
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
4  apples - peeled, cored and chopped

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray. Combine flour, sugar, vegetable oil, eggs, salt, baking soda, vanilla extract, and cinnamon in a large bowl; mix well. Stir in the chopped apples until just combined. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Prep time: 25 mins
Cook time: 1 hr
Total time: 2 hrs 25 mins
Yields: 1 9x13-inch baking pan

Calories: 487
Fat: 24.4 g
Saturated fat: 4 g
Carbohydrates: 63.8 g
Sugars: 38.3 g
Dietary fiber: 2 g
Protein: 4.9 g
Cholesterol: 46.5 mg
Sodium: 264.9 mg
Sourdough Cheese Bread (Bread Machine)


Ingredients:
warm water, sharp cheddar cheese, sugar, salt, bread flour

Directions:
Put all ingredients according to machine manufacturer’s directions.  Set on French bread, light crust setting, 1 ½ pound loaf setting. Press start.  Let cool 1 hour on cake rack before slicing.
0.
Broccoli Cheddar Salad With Toasted Pumpkin


Ingredients:
light mayonnaise, low-fat plain yogurt, apple cider vinegar, sugar, broccoli, carrots, onion, reduced-fat cheddar cheese

Directions:
Whisk together mayonnaise, yogurt, vinegar and sugar in large bowl.
Add broccoli, carrots, onion and cheese, and toss to combine.  Season with salt and pepper.  Chill overnight.
Sprinkle with pumpkin seeds just before serving.
Apple Iced Tea


Ingredients:
boiling water, liquid honey, lemon juice

Directions:
Steep tea bags in boiling water for 5 minutes. Remove tea bags and cool tea.
Combine apple juice, honey, and lemon juice in a large pitcher.  Add tea and stir; chill for at least 1 hour.
Server over ice and an apple wedge!
Baby Cereal Pancakes


Ingredients:
white flour, whole wheat flour, baking powder, white sugar, brown sugar, cinnamon, egg, butter, water

Directions:
combine all ingredients, adding enough liquid for the batter to get to the consistency you want.
spray the pan (or add oil or butter] and cook one side until you see bubbles. flip, and cook the other side.
Samosa-Spiced Potato Jumble (And Tvp)


Ingredients:
potatoes, boiling water, carrot, onion, yellow mustard seeds, garlic cloves, fresh ginger, cumin, turmeric, salt, green peas

Directions:
Peel and chop potatoes into bite-size pieces and put in a pot of hot water. Bring to a boil and let cook.
While potatoes cook, immediately boil water in a kettle and put the TVP in a regular soup bowl. When the water in the kettle boils, pour enough to completely cover (and even a bit more] the TVP, and cover the bowl with a plate. Set aside.
Prepare onion and carrot. (You can even do this while you wait for the kettle to boil.].
Heat peanut oil in a large frying pan over medium-high heat. When the oil is hot, add mustard seeds and coriander and stir around a bit. Cover with a big lid and wait until the mustard seeds pop (about a minute]. Let them pop for about a minute, then remove the lid and add the prepared carrots and onion. You may want to turn the heat down a bit to calm things down (!].
Saute the onion and carrot for 7 - 10 minutes, until the onions begin to brown. The potatoes are still cooking away in their pot.
Prepare the garlic and ginger while the onion and carrot are frying.
Add garlic and ginger to slightly-browned onion and carrot, saute one minute.
Add cumin, turmeric and salt with a bit of water. Stir.
Add potatoes (they should be cooked by now - otherwise, just wait and add them when they're cooked. A cooked potato should break apart easily when poked with a fork.] and frozen peas. Stir well to coat with spices. Saute, stirring regularly, until the peas are cooked (3 minutes].
Take the lid off the TVP bowl and scoop the TVP into your potato jumble. Stir so that everything is well mixed together and coated with the spices.
Serve on two big plates. Enjoy!
Fire Roasted Stuffed Poblano Peppers #SP5


Ingredients:
monterey jack cheese, chorizo sausage

Directions:
Roast poblanos over open flame. Put peppers in plastic bag and let peppers steam about 10 minutes.
Remove charred skin, slit peppers and remove veins and seeds. Set aside.
Grill Chorrizo in pan, breaking it up as it cooks. When almost ready, remove chorrizo  and then add the potatoes to chorrizo lard. Coat potatoes and and cook until lightly brown, add  chorrizo and mix together.Add a cup enchilada sauce, lower temperature, cover and cook about 10 minutes till potatoes are done.
Fill poblanos with potato  mixture and set in a baking dish. Pour rest of enchilada sauce at bottom of dish and top poblanos with the cheese.
Bake in oven at 325 degrees for about 20 minutes until cheese melted.
Paleo Chocolate Cupcake and Frosting


Ingredients:
sea salt, baking soda, eggs, coconut oil, honey, coconut oil, vanilla extract

Directions:
Cupcakes:
Pulse together dry ingredients in a food processor.
Pulse in wet ingredients.
Line a 12 cup muffin pan with paper liners and scoop ¼ cup into each.
Bake at 350° for 15-18 minutes.
Cool, ice and serve.
Frosting:
n a small saucepan over very low heat, melt chocolate and coconut oil.
Stir in vanilla extract.
Place frosting in refrigerator for 15-30 minutes to thicken.
Remove from refrigerator and whip frosting with a hand blender until thick and fluffy.
Creamy Cheesy Potatoes


Ingredients:
sour cream, sharp cheddar cheese, milk, salt, pepper, garlic powder, butter

Directions:
Preheat oven to 350 degrees.
Season potatoes to taste.
Spray a casserole dish with non-stick cooking spray.
In a bowl, combine milk, soup and sour cream.
Combine potatoes with milk and soup mixture. Add 1 cup cheddar cheese.
Spread evenly into casserole dish and push a tblsp of butter into the mixture at 4 different places. This will help to prevent sticking while the dish cooks. Top with remaining cheese.
Bake for about 30-45 minutes or until cheese starts to brown.
Alina's Spinach Porridge


Ingredients:
frozen spinach, white flour, water, salt, eggs, paprika, plain yogurt

Directions:
Heat the oil and add the spinach and the salt.
Fry that while mixing constantly 15-20 minute.
Add the diluted flour in water and leave to simmer for 20 more minutes, mixing from time to time.
Divide the spinach porridge in four plates and add on top of it two fried eggs in each plate ( more or less by request ] and season with paprika.
Add two tablespoons yogourt in each plate.
Radish Muffins


Ingredients:
brown sugar, low-fat soymilk, canola oil, vanilla, stevia, whole wheat flour, baking soda, baking powder, cinnamon, allspice, radishes, raisins

Directions:
Preheat oven to 350?F. Line muffin tin with paper liners or lightly coat with nonstick spray.
In a medium bowl, mix together the brown sugar, soy milk, canola oil, vanilla and stevia.
Add the flour, baking soda, baking powder, cinnamon and allspice, mixing just until blended.
Fold in radishes and raisins.
Bake for 26 to 28 minutes. Cool in the pans for 5 minutes, then turn out onto a rack.
Gramma's Old Fashioned Chili Mac
Category: soups-stews-and-chili
By Sue

This is an old family recipe that my mom has cooked for 50 years. It's a  wonderful, 'stick-to-the-ribs' meal that goes wonderful with warm cornbread or rolls. I find that kids love this when they don't like regular 'spicy' chili. Enjoy!

Ingredients:
1 cup elbow macaroni
1 pound ground beef
1 small onion, chopped
1 cup chopped celery
½ large green bell pepper, chopped
1 (15 ounce) can kidney beans, drained
2 (10.75 ounce) cans  condensed tomato soup
2 (14.5 ounce) cans diced tomatoes
⅛ cup brown sugar
salt and pepper to taste

Directions:
Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a small saucepan, simmer celery and green pepper with water to cover until tender; Drain. Place ground beef in a large heavy skillet over medium heat. Cook until evenly brown. Add onion, and cook until tender and translucent. Drain excess fat. Add celery and green pepper. Stir in kidney beans, condensed tomato soup, diced tomatoes and brown sugar. Season with salt and pepper, and stir in macaroni.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 489
Fat: 22.4 g
Saturated fat: 8.5 g
Carbohydrates: 49.2 g
Sugars: 16.6 g
Dietary fiber: 7.3 g
Protein: 22.1 g
Cholesterol: 64.3 mg
Sodium: 996.8 mg
Apple Turnovers
Category: desserts
By Maureen O'leary

Delicious, yet so easy to make. Anyone can do these classic apple turnovers!

Ingredients:
2 tablespoons lemon juice
4 cups water
4  Granny Smith apples - peeled, cored and sliced
2 tablespoons butter
1 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 (17.25 ounce) package frozen puff pastry sheets, thawed
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract

Directions:
Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning. Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly. Preheat the oven to 400 degrees F (200 degrees C). Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them. Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing. To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 8 turnovers

Calories: 561.9
Fat: 25.9 g
Saturated fat: 7.7 g
Carbohydrates: 80 g
Sugars: 49.8 g
Dietary fiber: 2.4 g
Protein: 4.8 g
Cholesterol: 7.8 mg
Sodium: 183.9 mg
Pan-Fried Salmon
Category: main-dish
By Ita

A simple, straightforward, quick recipe for pan-fried salmon. Besides salmon fillets, all you need is butter and fresh lemon juice.

Ingredients:
2 tablespoons butter
2 tablespoons lemon juice
4  salmon fillets
salt and freshly ground black pepper to taste

Directions:
Melt butter in a large, heavy skillet over medium heat. Pour in lemon juice and swirl the skillet to mix melted butter and lemon juice. Place salmon fillets, flesh side down, in the pan and cook until browned, about 3 minutes. Spoon lemon butter over the top of the fillets as they cook. Turn fillets over with a spatula and cook for an additional 1 or 2 minutes, depending on the thickness of the fillets. Season with salt and pepper.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 4 servings

Calories: 177.5
Fat: 9.6 g
Saturated fat: 4.6 g
Carbohydrates: 0.7 g
Sugars: 0.2 g
Protein: 21.1 g
Cholesterol: 64.6 mg
Sodium: 131.8 mg
Caribbean Tea Bread


Ingredients:
butter, milk, eggs, plain flour, baking powder, salt, caster sugar

Directions:
Remove the bread pan from the bread machine and fit the kneader.
Add the melted butter, milk and eggs to the bread pan.  Sift the flour, baking powder and salt together.  Stir in the caster sugar, desiccated coconut and tropical fuits.
Sprinkle the mixture over the liquids in the bread pan.
Insert and lock the bread pan into the bread machine.  Select program 10 (Cake/Quick Bread].  Press start.  After 6 minutes, open the lid and, using a plastic spatula, scrape down the sides of the bread pan to remove any dry flour pockets.
At the end of the cycle, turn off and remove the bread pan, using oven gloves.
Leave to stand on a cooling rack for 5 minutes then turn out and place on a wire rack to cool.
Butterscotch Bread Pudding in a Double Boiler


Ingredients:
butter, light brown sugar, eggs, evaporated milk, salt, vanilla

Directions:
Trim the crusts from the bread and spread slices with the butter.
Cut the buttered bread into 1/2 inch pieces.
Butter the upper part of a 1 quart double boiler.
Spread the brown sugar into it and place the bread cubes on top.
In a medium sized bowl beat together the eggs, milk, salt and vanilla with a rotary beater.
Pour over the bread cubes and DO NOT STIR.
Place over boiling water in the bottom of the double boiler and cook COVERED for 1 hour or until a sliver knife comes out clean.
If necessary add additional hot water to the base during cooking.
As the pudding cooks it will separate into a custard portion on top and the sauce on the bottom.
Spoon some of the sauce over the pudding and serve.