xiaoxl/recipe_data huggingface dataset:
Healthy Garden Salad
Category: salad
By Kitties 2

Edamame (green soybeans), corn, cherry tomatoes and black beans combine to make a colorful salad with a light lime vinaigrette dressing.

Ingredients:
5 tablespoons red wine vinegar
3 tablespoons grapeseed oil
⅓ cup chopped fresh cilantro
2  limes, juiced
1 teaspoon white sugar
¾ teaspoon salt
2 cloves garlic, minced
1 (1 pound) package frozen shelled edamame (green soybeans)
3 cups frozen corn kernels
1 pint cherry tomatoes, quartered
4  green onions, thinly sliced
1 (15 ounce) can black beans, rinsed and drained

Directions:
In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside. Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.

Yields: 8 servings

Calories: 252.5
Fat: 9.8 g
Saturated fat: 1.1 g
Carbohydrates: 33.4 g
Sugars: 3.1 g
Dietary fiber: 8.7 g
Protein: 13.1 g
Sodium: 438.3 mg
7-Layer Ranch Dip


Ingredients:
mayonnaise, sour cream, lettuce, tomatoes, pitted ripe olives, green onions, red onion, green chilies, cheddar cheese, tortilla chips

Directions:
In 2-quart shallow dish, combine dressing mix, mayonnaise and sour cream., Evenly layer remaining ingredients, ending with cheese., Chill if desired., Serve with tortilla chips.
Applebee's Crispy Orange Chicken Bowl


Ingredients:
boneless skinless chicken, egg, salt, pepper, cornstarch, cornstarch, all-purpose flour, garlic, hoisin sauce, cayenne pepper, granulated sugar

Directions:
Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside.
Stir cornstarch and flour together in another large bowl and mix well. Add chicken mixture to the flour mixture, stirring to coat each piece well.
Pour enough oil to be at least 1/2-inch deep in a wok or heavy skillet and set over high heat. When it reaches 375 degrees F (hot!] carefully add chicken pieces in small batches and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying chicken in small batches until all are nicely browned and crisp. Set aside while you make the glaze:
1 teaspoon minced garlic.
1 1/2 teaspoons grated orange rind.
1 cup orange juice.
1/2 cup hoisin sauce.
Dash cayenne pepper.
1/4 cup granulated sugar.
Salt and pepper to taste.
Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Sauté garlic in oil for 1 minute (if the oil is too hot the garlic will turn bitter]. Add remaining ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently.
Pour glaze over chicken. Serve chicken over a bed of cooked white rice. Garnish with slivered almonds and crispy noodles. Applebee's tosses the chicken and orange glaze with an array of stir-fry vegetables like broccoli, snow peas and red peppers.
Candied Kumquats in Syrup


Ingredients:
sugar, kumquats, water

Directions:
Bring the sugar and water to a boil in a small saucepan over medium high heat and stir until the sugar has been dissolved.
Reduce the heat to medium low.
Add the kumquat slices and simmer until tender and almost translucent, about 15-20 minutes.
Let cool in the syrup.
Kumquats can be refrigerated in an airtight container up to 2 weeks.
Greek Orzo Salad


Ingredients:
orzo pasta, feta cheese, seedless cucumber, yellow bell pepper, cherry tomatoes, kalamata olive, scallion

Directions:
In a large saucepan of boiling salted water, cook orzo until tender but still firm, about 8 minutes. Drain well and rinse with cold water. Drain.
In a medium bowl, combine orzo with the remaining ingredients. Toss gently to combine.
Honey Ginger Chicken Wings


Ingredients:
chicken wings, honey, tamari soy sauce, spring onions, toasted sesame seeds, ginger, lime juice, garlic cloves, ground black pepper

Directions:
Preheat oven to 400 F and line a baking tray with parchment paper.
Mix all the ingredients together except the chicken.
Add the chicken, coat well with marinade and cover in an airtight container. Refrigerate 24 hours for best results. Bring to room temperature before cooking.
Place chicken wings on a baking pan lined with parchment paper and bake at 400 F for 20 - 30 minutes turning once until nice and dark.
Barbecue option ~ cook chicken wings at 350 F for 20 – 30 minutes or until nice and dark turning often. To serve sprinkle with toasted sesame seeds and spring onions.
Graham Muffins


Ingredients:
graham crackers, all-purpose flour, sugar, baking powder, baking soda, egg, milk, pecans

Directions:
Grease 16 muffin cups or line with paper bake cups; set aside.
In a medium mixing bowl combine graham crackers, flour, sugar, baking powder, and baking soda. Make a well in the center of the dry ingredients.
In a bowl combine egg, milk, and oil. Add all at once to dry ingredients. Stir just until moistened. Stir in chopped nuts.
Fill muffin cups 2/3 full. Place a pecan piece atop each. Bake in a 375 degree F oven for 15 to 18 minutes or until golden. Remove from cups. Makes 16.
White Chocolate Pecan Drop Cookies


Ingredients:
all-purpose flour, baking soda, salt, unsalted butter, sugar, light brown sugar, egg, vanilla extract, pecans, white chocolate

Directions:
Preheat the oven to 350°.
In a bowl, combinte the first 3 ingredients; set aside.
In a larger bowl, cream the butter with the sugars for 2 minutes or until smooth.
Add in the egg and vanilla; beat well.
Add in the dry ingredients and mix thoroughly.
Stir in the pecans and white chocolate.
Drop by rounded teaspoonfuls onto ungreased cookie sheet (leav room  for expansion].
Bake for 10-12 minutes or until lightly golden.
Let cookies cool on cookie sheet for 5 minutes; then tranfer to wire rack to cool completely.
Udon, Shiitake and Kale in Miso Broth


Ingredients:
udon noodles, shiitake mushrooms, garlic cloves, water, miso, kale, soy sauce

Directions:
"Cook Udon according to package directions.  Preheat a large skillet and saute the shitake mushrooms in the oil until tender.  Add the garlic and saute for 1 minute more.  Add the miso and water and bring to a gentle boil.  Lower the heat to a simmer and add the kale.  Toss the mixture until the kale wilts down.  Stir in noodles.  Serve in bowls and add soy sauce to taste."
Butterscotch Bars


Ingredients:
granulated sugar, brown sugar, butter, margarine, vanilla, all-purpose flour, baking powder, salt

Directions:
Preheat oven to 350°.
Cream sugars and margarine at medium speed until well-blended (about 4 minutes.] Add egg whites and vanilla; beat well.
Lightly spoon flour into measuring cups; level with a knife.
Combine flour, baking powder and salt; stir well with a whisk.
Add flour mixture to butter mixture; beat at low speed just until blended.
Spread batter evenly in an 8" square pan that has been sprayed with cooking spray.
Sprinkle evenly with butterscotch morsels.
Bake at 350° for 28-30 minutes or until a wooden pick inserted in the center comes out clean.
Cool and cut into squares.
Blue Cheese Gougeres


Ingredients:
unsalted butter, salt, fresh ground black pepper, all-purpose flour, eggs, blue cheese, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme

Directions:
Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper.
In a large saucepan, combine the milk, butter, salt, black pepper, and Essence over medium-high heat.
Bring to a boil, then remove from the heat. Add the flour, and stir constantly with a large wooden spoon to incorporate, about 1 minute.
Return to medium-high heat and cook, stirring constantly, for 1 minute.
Remove from the heat and add the eggs 1 at a time, beating well after each addition.
Add the cheese and beat until mixed well and a slightly soft dough forms.
Drop the dough by the spoonful onto the baking sheet.
Bake for 10 minutes, then reduce the temperature to 350 degrees F, and bake until golden brown, about 20 to 25 minutes.
Remove from the oven and serve immediately, or at room temperature.
To make Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast]:
Combine all ingredients thoroughly.
Yield: 2/3 cup.
Ann 's Almond Chocolate Ice Cream Dairy Free


Ingredients:
vanilla extract, Amaretto

Directions:
In a food processor or mixer beat the egg yolks until light and fluffy (about two minutes];  gradually pour the hot almond milk into whipped egg yolk mixture making sure you keep whisking constantly so the eggs don't curdle. .
Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F] (77 degrees C].  (Microwaving is fine to as long as you watch it.].
Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook.  At this point stir in the chocolate till melted, vanilla extract and the Amaretto.  Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours or overnight].
Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer's instructions.
Just before removing ice cream add toasted nut to mix inches  Then transfer the ice cream to a chilled container and store in the freezer. .
If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.
Garnish with chocolate covered almonds.
Bean Sprout Salad (Dow Ngah)


Ingredients:
bean sprouts, carrot, green onions, soy sauce

Directions:
If using fresh bean sprouts, pour boiling water over them; let stand 2 minutes. If using canned bean sprouts, wash them in running water; drain in colander.
Combine carrot, onion, soy sauce, oil, and sesame oil.
Pour over bean sprouts; mix.
Homemade Chili Sauce
Category: side-dish
By Karen

Make this tasty homemade chili sauce in a flash with ingredients you will have already in your cabinets.  Definitely less expensive than prepared, and you can adjust to your liking. Keep covered and refrigerated between uses.

Ingredients:
1 cup tomato sauce
2 tablespoons brown sugar, or more to taste
2 tablespoons distilled white vinegar
½ teaspoon chili powder
¼ teaspoon ground allspice
¼ teaspoon garlic powder
¼ teaspoon onion powder

Directions:
Whisk tomato sauce, brown sugar, vinegar, chili powder, allspice, garlic powder, and onion powder together in a  bowl.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 1/4 cup

Calories: 17.2
Fat: 0.1 g
Carbohydrates: 4.2 g
Sugars: 3.7 g
Dietary fiber: 0.4 g
Protein: 0.4 g
Sodium: 130.6 mg
chocolate eclairs


Ingredients:
vanilla bean, sugar, cornstarch, flour, unsalted butter, water, unsalted butter, sugar, salt, flour, eggs, bittersweet chocolate, heavy cream

Directions:
Pastry cream (Make a day ahead and up to a week ahead]: Pour milk into saucepan, add scraped vanilla bean including pod.
Sift cornstarch, flour and sugar into a bowl.
Whisk egg yolks in another bowl.
Add dry ingredients to egg yolk and whisk until smooth.
Take yolk mixture, milk and butter to stove.
Heat milk until just simmering, stir about 1/2 cup of milk into yolk mixture, pour yolk mixture into pan with milk and heat on med low until it comes to a boil.
Stir constantly with wooden spoon.
Let boil, stirring, for 1 minute.
Turn off heat and stir in butter until completely melted and incorporated.
Pour entire contents of pan thru a strainer into a shallow stainless bowl.
Cover with plastic wrap, pressing directly on to cream.
chill until cold and firm.
Pate a Choux: Preheat oven to 375.
Place water, butter, sugar and salt in heavy saucepan and bring to boil.
Add flour all at once and stir until mixture comes away from sides and forms a ball.
Remove from heat.
Put mixture in mixer with a paddle and mix on low to cool to warm, not hot.
Add eggs one at a time, beating well to incorporate each before adding the next.
After last egg is added, beat until smooth.
With a piping bag and round tip, pipe mixture on to a parchment lined sheet pan.
You can make as big or as long as you want.
They will about double in size when cooked.
Bake at 375 until they become,brown, light and hollow.
Cool.
Dark Chocolate Ganache: Bring cream to a simmer.
Pour over chopped chocolate, let sit for 2 minutes, stir until melted and smooth.
Assembly: Take finished pate a choux and punch a hole in one end with something like a chop stick.
Put pastry cream into a piping bag with a narrow round tip and squeeze cream into hole to fill up pate a choux.
When ganache has cooled enough to leave tracks in itself when drizzled back into the bowl it is ready to use.
Dip filled pate a choux into ganache to coat.
Quick Microwave Kale Chips


Ingredients:
kale, kosher salt

Directions:
Remove stems from kale. Tear leaves into 2-inch pieces; wash and thoroughly dry.
Toss well with 4 teaspoons oil in large bowl. Spread roughly one-third of leaves in single layer on large plate and season lightly with kosher salt.
Microwave for 3 minutes.
If leaves are crispy, transfer to serving bowl; if not, continue to microwave leaves in 30-second increments until crispy.
Repeat with remaining leaves in 2 batches. Store chips in airtight container for up to 1 week.
Stove Top Popcorn


Ingredients:
extra virgin olive oil, corn kernel, sea salt

Directions:
Pour the oil into a medium sized stainless steel stock pot and turn on burner to medium heat, keeping the lid off.
Heat for about a minute and then pour in the 1/3 cup kernals and put on the lid.
Wait until rapid popping has subsided and turn off burner, keeping the lid on a little while longer.
Pour popcorn into a bowl, sprinkle with salt and enjoy!
Beet and Carrot Whole Wheat Cake


Ingredients:
whole wheat flour, wheat germ, brown sugar, cinnamon, salt, eggs, walnuts, raisins, dates, coconut, baking soda

Directions:
Mix the flour, wheat bran, wheat germ, brown sugar, cinnamon and salt together with fingers until lumps in sugar are gone.
Add beaten eggs, then oil. Stir in grated vegetables, nuts, raisins or dates and coconut.
Finally, add the baking soda.
Butter and wax paper line a 9 x 13 inch pan.
Bake at 350°F for 1 hour and for 15 minutes more at 300°F
Store covered for a few days.
Wheatland Bounty.
Camembert Aux Noix


Ingredients:
butter, pecans, Tabasco sauce, lemon juice, camembert cheese

Directions:
Cream softened butter until light and fluffy., Blend in nuts, Tabasco and lemon., Cut Camembert in half, horizontally, while still firm., Spread with butter mixture in between cheese halves., Cool in refrigerator one hour or until filling is firm., Slice into thin wedges and serve on crackers or toast points.
Garlic Kale
Category: side-dish
By Demara

A delicious, garlicky way to cook the underused, antioxidant rich kale!

Ingredients:
1 bunch kale
2 tablespoons olive oil
4 cloves garlic, minced

Directions:
Tear the kale leaves into bite-size pieces from the thick stems; discard the stems. Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 120.1
Fat: 7.5 g
Saturated fat: 1 g
Carbohydrates: 12.2 g
Dietary fiber: 2.3 g
Protein: 3.9 g
Sodium: 48.8 mg
Skirt Steak With Onion Marmalade


Ingredients:
sugar, red wine, red onion, red wine vinegar, extra virgin olive oil, extra virgin olive oil, Spanish onion, garlic cloves, sherry wine vinegar, salt, pepper, cayenne pepper, ground cumin

Directions:
In a medium saucepan, combine 1/2 cup of the sugar with the wine and bring to a boil, stirring to dissolve sugar. Add red onion, cover and cook over high heat, stirring occasionally, until softened, about 5 minutes. Drain the onion slices and discard the liquid. Return the onion to the pan. Add the remaining 1/2 cup sugar and the red wine vinegar and cook over medium heat, stirring occasionally, until syrupy, about 6 more minutes.
Meanwhile, in a large skillet, heat 2 tbls. olive oil until shimmering. Add the Spanish onion and cook over medium high heat, stirring, until softened, about 5 minutes. Add the sliced garlic and roasted red peppers and cook over medium heat until the garlic is softened, about 5 minutes. Add the sherry vinegar. Scrape the mixture into a food processor and puree until fairly smooth. Season the red pepper sauce with salt and pepper and move to a bowl. Rinse out the skillet and pat dry.
Heat the skillet until hot but not smoking. In a small bowl, combine the remaining 1/4 cup olive oil with the minced garlic, cayenne and cumin. Rub the mixture over the steaks and season with salt. Add the steaks to the skillet and cook them over high heat, turning once, until they are medium-rare, about 5 minutes. Transfer the steaks to plates and serve with the onion marmalade and red pepper sauce. Enjoy!
Emeril's Kicked-Up Tuna Melt


Ingredients:
solid white tuna packed in water, kalamata olive, mayonnaise, mayonnaise, mayonnaise, scallion, capers, fresh ground black pepper, fresh ground black pepper, fresh lemon juice, salt, tomatoes

Directions:
Preheat the broiler and position the oven rack about 6 inches from the broiler.
Combine the tuna, olives, mayonnaise, red onion, capers, black pepper, lemon juice, and salt in a medium bowl. Stir until well mixed.
Arrange the bread slices on a work surface. Lightly spread each slice of bread with additional mayonnaise and top with 2 tomato slices each. Divide the tuna salad evenly among the 4 bread slices over the tomatoes. Top the tuna salad with slices of cheese.
Place sandwiches on a sheet tray and place under broiler. Cook until cheese is golden and bubbly, about 3-4 minutes.
Korean Marinated Flank Steak
Category: world-cuisine
By suze

This is a great marinade for flank steak, my mom got it from a Korean friend when my dad was stationed overseas in the Army 50 years ago.

Ingredients:
4 cloves garlic
1 teaspoon minced fresh ginger
1  onion, roughly chopped
2 ½ cups low sodium soy sauce
¼ cup toasted sesame oil
3 tablespoons Worcestershire sauce
2 tablespoons unseasoned meat tenderizer
1 cup white sugar
2 pounds beef flank steak, trimmed of excess fat

Directions:
Place garlic, ginger, and onion in the bowl of a blender. Add soy sauce, sesame oil, Worcestershire sauce, meat tenderizer, and sugar. Puree until smooth. Pour the marinade into a resealable plastic bag or glass bowl. Score the flank steak and place into the marinade. Marinate overnight in the refrigerator. Preheat a grill for medium-high heat. Grill steak on preheated grill to desired doneness, about 7 minutes per side for medium.

Prep time: 15 mins
Cook time: 15 mins
Total time: 8 hrs 30 mins
Yields: 6 servings

Calories: 416.5
Fat: 15.4 g
Saturated fat: 3.9 g
Carbohydrates: 46.5 g
Sugars: 36.8 g
Dietary fiber: 1.2 g
Protein: 24.1 g
Cholesterol: 33.8 mg
Sodium: 3660.8 mg
Pat's Beer Bread


Ingredients:
self rising flour, sugar, beer, butter

Directions:
Preheat your oven to 350 degrees.
Mix flour, sugar and beer together and pour into a greased loaf pan (I prefer a Pyrex loaf pan, but any loaf pan works].
Bake for 45-55 minutes (depending on your oven], until golden and crusty on top.
When finished baking, remove from oven and slowly pour melted butter all over the top of the loaf.
Let sit for 10-15 minutes and serve.
This is best when it's warm!
Creamy Chicken and Broccoli Soup


Ingredients:
chicken broth, olive oil, shallot, broccoli, butter, flour, half-and-half, salt, pepper, parmesan cheese

Directions:
In a soup pot, bring broth to a boil over med-high heat.
In a skillet; heat oil over med-high heat; saute shallot and broccoli 3 minutes.
Add to broth; decrease heat to medium.
Melt butter in skillet over medium heat.
Add flour; stir until mixture forms a paste.
When roux begins to bubble, stir in hot cream; whisk until smooth.
Add cream mixture to broth along with half-and-half and chicken.
Simmer, without boiling, 10 minutes.
Add salt and pepper to taste.
Remove from heat and serve with grated Parmesan cheese over the top.
S'mores Fudge
Category: desserts
By Melissa K.

Whipped this up for a birthday present and it was too excellent not to share! This is an excellent treat for your next holiday party or backyard barbecue! The amount of graham crackers and marshmallows used is based on personal preference. Feel free to experiment using more or less!

Ingredients:
8  graham crackers, crushed
1 pound semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
¼ cup unsalted butter
2 tablespoons vanilla extract
1 (10.5 ounce) package miniature marshmallows

Directions:
Line an 11x7-inch baking dish with parchment paper. Sprinkle half of the graham cracker crumbs on bottom of dish. Melt chocolate chips, sweetened condensed milk, butter, and vanilla extract in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour half of melted chocolate mixture into prepared baking dish; sprinkle about half of the miniature marshmallows over the top, covering the chocolate mixture. Repeat with the remaining chocolate mixture and graham crackers, respectively. Refrigerate until solid, 3 hours to overnight.

Prep time: 10 mins
Cook time: 10 mins
Total time: 3 hrs 20 mins
Yields: 30 servings

Calories: 181.8
Fat: 7.6 g
Saturated fat: 4.4 g
Carbohydrates: 27.8 g
Sugars: 22.3 g
Dietary fiber: 1 g
Protein: 1.9 g
Cholesterol: 8.5 mg
Sodium: 64.2 mg
Old Fashioned ShooFly Cake


Ingredients:
all-purpose flour, ground ginger, ground cinnamon, ground cloves, salt, brown sugar, white sugar, vegetable shortening, butter, boiling water, molasses, baking soda

Directions:
Preheat oven to 350 degrees F.
Grease and flour a 9-by-13-inch baking pan.
Mix the flour, spices, salt and sugars, then cut in the shortening and butter with a pastry blender or similar tool until the mixture is the consistency of fine crumbs.
Set aside 1 cup of the mixture.
In another bowl, pour the boiling water over the molasses and stir until dissolved.
Stir in the baking soda.
When the bubbling subsides, add to the dry ingredients and stir until smoothly blended.
Pour the batter into the prepared pan.
Give the pan a good thunk to settle contents, and drag a knife a few times through the center of the batter from the outside to the middle to help the cake rise evenly.
Sprinkle with reserved cup of crumbs.
Bake for about 50 minutes, or until a toothpick inserted into the cake comes out clean.