xiaoxl/recipe_data huggingface dataset:
Ashley's Honey Chicken Stir-Fry


Ingredients:
boneless skinless chicken breast, garlic clove, olive oil, honey, soy sauce, salt, pepper, red bell pepper, yellow bell pepper, yellow onion, carrot, cornstarch, cold water

Directions:
In a large wok or nonstick skillet, heat half of the oil over medium to medium-high heat.  When a drop of water sizzles in the oil, the heat is sufficient.  If the oil begins to smoke, it is too hot.  Add the garlic and the chicken pieces.  Use two wooden spoons or wooden spatulas to stir-fry the chicken and coat them with the hot oil in the pan.  Let the chicken cook, stirring with your spatulas frequently for 3 minutes, until the chicken is mostly white.
Sprinkle the chicken with salt and pepper, then add the honey and soy sauce.  Stir all together with the spatulas.  Let the ingredients cook, stirring every 1-2 minutes, until the chicken pieces get a brown crust on at least one of their sides (5-7 minutes].  Once the chicken begins to crust, make sure you watch carefully so they do not burn.  When the chicken has a nice brown crust, and the juices that run from them when pierced run clear, remove the chicken to a plate and set aside.  Take the wok or skillet off the heat and wipe out with a paper towel.  Be careful!
Place wok or skillet back on the heat (medium to medium-high] and heat the other half of the oil.  Once water sizzles in the oil, add the bell peppers, onion, and carrot pieces.  Mix well with the spatulas, then let them cook, stirring frequently, until they are tender, about 5 minutes.
Stir the chicken pieces into the pan with the vegetables and mix well.  Combine the cornstarch and cold water in a small bowl, and mix it well with a fork.  Stir the cornstarch mixture into the wok or skillet, and let all ingredients cook for 2 minutes, stirring constantly, until thickened.
Serve immediately over white or fried rice.
Bacon and Peanut Butter on Crispy Toast Appetizer


Ingredients:
butter, creamy peanut butter, bacon

Directions:
Preheat oven to 425 degrees.
Remove the crust from the bread (or buy bread with the crust already removed].
Brush both sides of the bread slices with melted butter.
Spread peanut butter on each slice of bread.
Top with crumbled bacon.
Cut each slice of bread into 4 pieces.
Place bread quarter on a non-stick baking sheet.
Bake on the center rack in the oven for 8 to 10 minutes or until bread turns brown and toasty.
Serve and watch the reaction! Make sure you have copies of the recipe on hand to give out.
Pasta with Chicken and Shrimp


Ingredients:
fresh shrimp, frozen shrimp, reduced-sodium chicken broth, light soy sauce, cornstarch, ground ginger, boneless skinless chicken breasts, angel hair pasta, green onion, garlic, green sweet pepper, black sesame seed

Directions:
Combine chicken broth, soy sauce, cornstarch and ginger in a small bowl and set aside.
Cook pasta according to package instructions,drain and keep warm.
While pasta cooks, coat a large skillet with the cooking spray.
(add oil if necessary when cooking] Heat over med heat.
Add green onions and garlic.
Stir fry for 1 minute and remove from pan.
Add squash to skillet.
Stir fry for 2 minutes.
Add sweet peppers to the skillet and stir fry 2 minutes more or until veggies are crisp tender.
Remove veggies from skillet.
Add chicken and shrimp to the skillet.
Stir fry 2 or 3 minutes or until chicken is no longer pink and shrimp is opaque.
Push chicken and meat from the center of the skillet.
Stir the sauce and add to the center of the pan.
Cook and stir until thickened and bubbly.
Return veggies to the skillet.
Stir all the ingredients together to coat with the sauce.
Cook and stir about 1 minute more or until heated through.
Serve hot chicken and shrimp mixture over pasta.
Sprinkle with sesame seeds if desired.
Marbled Chocolate Orange Cake


Ingredients:
eggs, sour cream, all-purpose flour, baking powder, orange, zest of

Directions:
NOTE: My original recipe used less baking powder and I found that it didn't rise very much,so I increased the amount of baking powder.
In a medium bowl ,whisk the eggs with the sugar,sour cream,oil,and orange juice.Add orange zest at this point if using any.
In a separate bowl ,sift the flour and baking powder and gently mix together to evenly incorporate the baking powder into the flour.
Slowly add the egg mixture into the dry ingredients and mix until everything is combined.
Next, pour half of the batter into a separate bowl and add cocoa powder to it.If the cocoa mixture has a thicker consistency,then you can add a little bit of orange juice to thin it out.
Lightly grease a 9 inch round or square cake pan and pour the batter interchangeably to get a marble or swirl effect.This is where you can get creative.
Bake at 350 degrees F for 40 minutes or until tester comes out clean.
Quiet As a Whisper


Ingredients:
vanilla ice cream, brandy, white Creme de Cacao, black coffee

Directions:
Place all ingredients in a blender.  Blend on high speed until smooth., Refrigerate at least 2 hours.  Don't skip this step!, Blend quickly on high just before serving.
Beer Braised Irish Stew and Colcannon
Category: soups-stews-and-chili
By Maureen Kelly-Nikolaisen

This is a recipe I shared with my girlfriends from my recipe club last year! It is a yummy alternative to corned beef for St. Pat's Day and a wonderful anytime dish!

Ingredients:
1 tablespoon vegetable oil
1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
2 tablespoons all-purpose flour
1 cup coarsely chopped onion
1 cup coarsely chopped carrot
1 (12 fluid ounce) can or bottle dark beer
2  bay leaves
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon ground black pepper
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
3 slices bacon
2 pounds russet potatoes, peeled and cut into chunks
2 cups thinly sliced cabbage
¼ cup milk, warmed
2 tablespoons butter
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons minced fresh parsley

Directions:
Preheat oven to 325 degrees F (165 degrees C). Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover. Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside. About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered. Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined. To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.

Prep time: 1 hr
Cook time: 2 hrs
Total time: 3 hrs
Yields: 8 servings

Calories: 452.8
Fat: 24.4 g
Saturated fat: 9.9 g
Carbohydrates: 30.2 g
Sugars: 3.8 g
Dietary fiber: 3 g
Protein: 25.3 g
Cholesterol: 89.4 mg
Sodium: 650.9 mg
Orange Fluff Salad With Pineapple


Ingredients:
hot water, sugar, Cool Whip

Directions:
Put Jell-O, water, pineapple and juice and sugar in saucepan.
Cook to boil and Jell-O dissolves.
Cool until almost set and add Cool Whip.
Put in bowl of flat dish and garnish with chopped nuts, if desired, may also garnish with orange peel.
Cooking time would be refrigeration time. I normally leave mine until the next day.
Deep-Fried Camembert and Cranberry Sauce
Category: appetizers-and-snacks
By Baztrac

Easy, fast, entree-style meal that impresses everyone.

Ingredients:
2 (8 ounce) rounds Camembert cheese
oil for frying
1 cup all-purpose flour
2  eggs
¼ cup milk
1 cup bread crumbs
1 (16 ounce) can whole berry cranberry sauce

Directions:
Freeze Camembert cheese for 30 minutes. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Pour flour into a bowl. Beat eggs and milk together in a separate bowl. Pour bread crumbs into a third bowl. Remove cheese from the freezer and cut each round into 6 wedges. Roll each wedge in flour and dip into the egg-milk mixture. Press each wedge into bread crumbs until evenly coated. Fry each breaded wedge in the hot oil until bread crumbs are browned, 2 to 3 minutes per side. Transfer fried cheese to a paper towel-lined plate using a slotted spoon. Serve cranberry sauce on the side.

Prep time: 10 mins
Cook time: 4 mins
Total time: 44 mins
Yields: 12 wedges

Calories: 271
Fat: 12.5 g
Saturated fat: 6.5 g
Carbohydrates: 28.8 g
Sugars: 10.1 g
Dietary fiber: 1.2 g
Protein: 11 g
Cholesterol: 58.6 mg
Sodium: 406.4 mg
Steak With Mushroom and Red Wine Sauce


Ingredients:
onion, garlic cloves, red wine, tomato paste, broth, flour, salt, olive oil, mushroom

Directions:
1. Add the olive oil into the pan and saute the garlic and onion until they turn brown.
2. Add the mushroom, A1 sauce, tomato paste, red wine, broth, and flour. Stir the mixture well for about 2 minutes. Then the sauce is done.
3. Prepare a cast iron grill pan. Add the oil on the surface and heat the pan with medium heat until it is very hot. Put the steak on the grill pan and saute each side for about 3~4 minutes. (The cooking time may vary because of the different size and thickness of the steak] This should bring the steak to medium. (You can use the panini press to make the steak wonderful with the burn mark.].
Chocolate Chip Coffee Bar
Category: desserts
By klg499

Chocolate chip coffee bar.

Ingredients:
1 pound brown sugar
1 cup vegetable oil
2  eggs
3 cups all-purpose flour
1 cup brewed coffee
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 (12 ounce) bag chocolate chips
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Beat brown sugar, oil, and eggs together in a bowl using an electric mixer until smooth and creamy. Stir flour, coffee, salt, baking soda, and vanilla extract into creamed sugar mixture until batter is just mixed; fold in chocolate chips and walnuts. Spread batter into the prepared baking dish. Bake in the preheated oven until edges start to crisp and a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 24 servings

Calories: 315.3
Fat: 17.1 g
Saturated fat: 4.1 g
Carbohydrates: 40 g
Sugars: 26.2 g
Dietary fiber: 1.6 g
Protein: 3.5 g
Cholesterol: 15.5 mg
Sodium: 162.6 mg
Coconut Creme Bars


Ingredients:
French vanilla pudding mix, milk, margarine, half-and-half, coconut, powdered sugar, margarine, milk

Directions:
Heat oven to 350.  Grease 13X9 inch pan.  In medium saucepan, combine pudding mix and 1 3/4 cups milk.  Bring to a boil over medium heat, stirring constantly.  Remove from heat; cool while preparing base.
In large bowl, combine cake mix, 1/2 cup margarine, half-and-half and almond extract at low speed until moistened.  Reserve 1 cup mixture for topping; spread remaining mixture in prepared pan.  Bake at 350 for 8 minutes.
Spoon and spread pudding gently over base.  Add coconut to 1 cup reserve mixture; spoon teaspoonfuls evenly over pudding.  Sprinkle with almonds.  Return to oven and bake 20 to 30 minutes or until golden brown and coconut mixture is firm to touch.
In small bowl, combine all glaze ingredients adding enough milk for desired glaze consistency; blend until smooth.  Drizzle over warm bars.  Cool completely.  Cut into bars.  Store in refrigerator.
Tempting Tuna Salad


Ingredients:
tuna, mayonnaise, celery, hard-boiled egg, parsley

Directions:
In medium bowl, combine all ingredients.
Cover and chill about one hour to blend flavors.
Serve on crackers, bread, or a bed of mixed greens.
Optional: You may also add to the above 1/4 cup sliced stuffed Spanish olives and/or 1 tablespoon finely chopped onion.
Crisp Bacon & Potato Soup #SP5


Ingredients:
fresh cilantro, flour

Directions:
In a large skillet fry the bacon crisp, remove and place on paper towels, pouring 1/2 the bacon fat off and St aside for rue later. Next, pour the bag of Simply Potatoes and onion into the skillet and brown cooking 1/2 way. Remove the potatoes and onion set aside. Replace the bacon fat you set aside earlier into the pan add the flour and make a paste, add the chicken stock and stir until it thickens.
In a large skillet fry the bacon crisp , remove the bacon and drain on paper towels and remove 1/2 the bacon fat and set aside later for rue.
In a 2 quart pan replace the bacon fat you set aside earlier, and add the flour, making a paste, add in the chicken stock to thicken the soup slightly stirring until all paste is dissolved into stock.
Pour the bag of Simply Potatoes with onion into the same skillet and brown cooking till tender, remove and set aside.
Pour into the stock potatoes and onion along with 4 slices of the Applewood bacon that has been crumbled and chopped celantro. Heat to a boil for 10 minutes then turn off turn off. Salt and pepper to taste.
Ladel into bowels crumble 1 slice of crisp Applewood bacon on top of each bowl garnish with a sprig of celantro.
Stuffed Chicken Breasts With a Creamy Wine Sauce


Ingredients:
ricotta cheese, green onion, oregano, minced garlic clove, salt, pepper, chicken breasts, olive oil, shallot, white wine, heavy cream, Dijon mustard, pepper

Directions:
Preheat oven to 350 degrees F.
Mix all stuffing ingredients and set aside.
Lightly spray casserole dish with cooking oil.
Prepare chicken by placing a slit down the center of each breast and spooning approximately 1/4 of the stuffing mixture into each breast.
Place in oven and cook for 40-45 minutes until done.
WINE SAUCE.
During the last 10 minutes prepare wine sauce.
Heat oil in saucepan and saute diced shallot until soft.
Add 1/2 cup of white wine and heat over medium heat 3-4 minutes.
Slowly add heavy cream, dijon mustard and salt and pepper to  taste.
Bring to a boil and simmer.
To thicken combine 1 tbsp flour with some water until it forms a paste.
Add a small amount of the heated wine sauce into the paste and then slowly add this mixture to the entire amount of wine sauce until thickened. Heat through and serve over chicken. Garnish with parsley and serve!
*Basil may also taste nice in the wine sauce -- I am going to try next time.
Braised Collard Greens
Category: side-dish
By THYME4MA

My Grandma Ollie-Belle made the best 'greens.' This recipe is as close to hers as I could come. The 'pot-liquor' is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice.

Ingredients:
2 pounds collard greens - rinsed, stemmed and thinly sliced
2 pounds fresh ham hocks
½ pound salt pork
3 quarts chicken stock
1 cup chopped onion
2  bay leaves
¼ teaspoon red pepper flakes
2 tablespoons white sugar
salt and freshly ground black pepper to taste
2 teaspoons red wine vinegar

Directions:
Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes. Stir   into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 581.6
Fat: 48.1 g
Saturated fat: 17 g
Carbohydrates: 13.3 g
Sugars: 5.3 g
Dietary fiber: 4.6 g
Protein: 24.7 g
Cholesterol: 102.6 mg
Sodium: 1657.3 mg
Venetian Cookies


Ingredients:
eggs, sugar, almond paste, butter, margarine, all-purpose flour, salt, white chocolate

Directions:
Preheat oven to 350 degrees F.  Grease three 15 1/2" x 10 1/2" jelly-roll pans; line pans with waxed paper, allow waxed paper to extend over ends of pans.  Grease and flour waxed paper.
Beat egg whites with 1/2 cup sugar until stiff peaks form; set aside.
In large bowl with same beaters (no need to wash them], with mixer at low speed, beat almond paste and remaining 1/2 cup sugar until it forms small lumps.
Beat in margarine or butter until blended.  Beat in egg yolks and almond extract.  Reduce speed to low; beat in flour and salt just until combined.
With rubber or silicone spatula, fold egg whites into almond mixture, one-third at a time, until combined.
Remove one third of batter (about 1 1/2 rounded cups] to a small bowl.  Remove half of remaining batter to another small bowl.  You should have equal amounts of batter in all three bowls.
Stir red food coloring into one bowl of batter (5 drops for pastel, 20 drops for dark color].
Stir green food coloring into second bowl of batter.
Leave the third bowl uncolored.
Spread batter into the three pans (one color per pan].  With offset metal spatula, spread batter as evenly as possible; each layer will be about 1/8" thick.
Bake layers 10-13 minutes, rotating pany halfway through cooking time, until layers are just set.  Watch closely, you want this to be slightly undercooked.
Let layers cool 5 minutes in pans on wire racks.  Invert layers onto racks; leave waxed paper attached; cool completely.
When all 3 layers have cooled, place green layer on a platter, remove waxed paper; spread with half of the apricot preserves.  Place white layer on top of the green layer, waxed paper side up; remove waxed paper.  Spread with remaining apricot preserves.  Place red layer on top of white layer; remove waxed paper.  Press down gently over entire surface to make sure all layers are firmly attached to each other.
With a serrated knife, trim edges about 1/4" from each side (cooks' treat]. Spread melted chocolate on top of red layer (not on sides].  Refrigerate at least 1 hour.
Cut layers lengthwise into 6 strips.  Cut each strip into 12 small rectangles.
Store cookies in refrigerator in a covered container, with waxed paper between layers.
Lentil Rice Pilaf


Ingredients:
dried lentils, long grain rice, green beans, green onions with tops, carrot, shallot, olive oil, salt

Directions:
Bring lentils to a boil in a 2 qrt saucepan with 2 cups water.
Remove from heat and let stand 10 minutes.
Meanwhile, trim and discard ends from green beans; cut into 1/2" pieces.
Slice green onions.
Mince carrot, shallot and ginger.
Drain lentils and set aside.
Heat oil in 2 qt saucepan over medium heat.
Saute green onions, shallot and ginger in oil 2 minutes.
Stir in rice; saute 2 more minutes.
Add 2 1/4 cups water.
Stir in lentils, green beans and carrot; bring to a boil, cover pot and cook 15 minutes, until rice is tender and liquid is absorbed.
Let stand 5 minutes off heat.
Stir in salt and serve while hot.
Ground Beef and Shredded Potato Casserole


Ingredients:
shredded hash brown potatoes, frozen carrots, frozen green beans, tomato sauce, water, onion, pepper, salt, minced garlic clove, ground cumin, lean ground beef

Directions:
Preheat oven to 450 degrees. Spray a shallow 1 1/2 quart baking dish with vegetable oil spray.
In a small bowl, stir together tomato sauce and sugar; set aside.
Using your hands, break apart beef into 1/2" pieces; layer into baking dish, leaving slight space between pieces.
Sprinkle beef with all-purpose seasoning, basil, cumin, salt, and pepper.
Top with garlic, onions, tomato sauce mixture, frozen veggies, and potatoes. Pour water over all. Lightly spray potatoes with vegetable oil spray.
Bake, covered, for 25 minutes, or until beef is no longer pink in center and potatoes are tender.
Savory Turkey Gravy With Mushrooms and Onions


Ingredients:
butter, onions, mushroom, turkey broth, port wine, all-purpose flour, water, fresh rosemary, salt, fresh ground black pepper

Directions:
Make giblet stock while turkey is roasting.
Transfer roasted turkey to a large platter.
Pour juices from the pan into a fat separator.
Set aside to separate, about 10 minutes.
Strain stock, discarding solids, and return to saucepan; warm over low heat.
Place roasting pan on top of stove over medium-high heat.
Saute onions and mushrooms in butter in roasting pan until onions brown slightly.
Pour port into pan, and deglaze; scrape bottom and sides of pan with a wooden spoon to dislodge cooked-on bits.
Make a slurry: In a small bowl dissolve flour in water.
Slowly pour into roasting pan; stir to incorporate.
Slowly stir in remaining stock.
Raise heat to medium high. Stirring consistently.
Add the dark drippings that have settled to the bottom of the fat separator to roasting pan.
Discard fat.
Stir in rosemary.
Season with salt and pepper.
Cook 10 to 15 minutes to reduce and thicken.
Adjust seasoning.
Chocolate Wattleseed Biscuits


Ingredients:
self-raising flour, caster sugar, unsalted butter, wattleseed

Directions:
Preheat oven to 170.C.
Sift flour, cocoa & wattleseed.
Cream butter & sugar & then work flour into the mix, it will look dry but will eventually bind into a dough.
Roll into small balls and place well apart on a greased oven tray. Flatten gently with the back of a fork.
Bake at 170.C for 5 mins then reduce heat to 150.C & cook for a further 10 minutes.
Transfer to a wire rack to cool & harden & then store in an airtight container.
Kalops (Swedish Beef Stew)


Ingredients:
beef chuck, salt, white pepper, flour, butter, yellow onions, whole allspice, bay leaves, water

Directions:
Combine flour, salt and pepper in a bowl.
Toss beef cubes in the flour mixture to coat.
In a large dutch oven, cook the butter until just starting to brown.
Add the meat and onions, and cook, stirring occasionally, until the meat is browned on all sides.
Add the bay leaves and allspice.
Boil the water in a separate pan, then pour over the meat.
Simmer, covered, for 1 1/2 hours, or until the meat is tender.  Check the water level occasionally, and add more if needed.
When meat is tender, remove to a serving dish.
Oyster Stew with Evaporated Milk
Category: soups-stews-and-chili
By Robyn Dye

This is a great stew for a cold and wintry night. It will warm you up inside.

Ingredients:
50  baby carrots, cut in half lengthwise
4  russet potatoes, cut into bite-sized pieces
1 small yellow onion, chopped
3 stalks celery, chopped
4 cubes beef bouillon
2 (8 ounce) cans oysters
1 teaspoon ground black pepper
1 (5 ounce) can evaporated milk
2 tablespoons butter
salt and pepper to taste

Directions:
Place the carrots, potatoes, onion, celery, and bouillon cubes in a stock pot; pour enough water over the vegetables to cover. Turn heat to medium-high and bring to a boil; allow to boil for 30 minutes. Add the oysters with their juices and 1 teaspoon black pepper; boil another 3 minutes; reduce heat to low. Stir in the evaporated milk and butter; cook and stir until the butter melts completely. Season with salt and pepper to serve.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 5 cups

Calories: 325.1
Fat: 9.4 g
Saturated fat: 4.9 g
Carbohydrates: 48.1 g
Sugars: 10 g
Dietary fiber: 5.8 g
Protein: 13.4 g
Cholesterol: 69.7 mg
Sodium: 991.4 mg