xiaoxl/recipe_data huggingface dataset:
Beijing Chicken


Ingredients:
frying chicken, dry sherry, fennel seed, honey

Directions:
Rinse chicken pieces and pat dry with paper towels. Place in large, plastic bag.
Combine teriyaki sauce, sherry, ginger, fennel, orange peel and honey; pour over chicken. Press air out of bag. Tie or seal top securely.
Refrigerate 8 hours or overnight, turning bag occasionally.
Reserving marinade, remove chicken and place on rack of broiler pan.
Heat reserved marinade to boiling, let boil 5 minutes so it will be safe for basting.
Broil 5 to 7 inches from heat source, about 40 minutes or until chicken is tender, turning pieces over and basting occasionally with reserved marinade.
Cheezy Chicken Parmesan With Zucchini "pasta"


Ingredients:
olive oil, red onion, garlic cloves, salt, plum tomatoes, fresh basil, pepper, fresh parsley leaves, zucchini, parmesan cheese, boneless skinless chicken breast, olive oil, part-skim ricotta cheese

Directions:
For the sauce, heat 1 tablespoon of the oil in a large skillet over medium-low heat.
Add the onion, garlic and 1/2 teaspoon salt.
Cook, stirring, 1 minute. Cover, reduce heat to very low and cook until vegetables are softened, about 5 minutes. (Check a few times during cooking; if vegetables begin to brown, add 2 teaspoons water and stir.]
Add the tomatoes with juice, basil and another 1/2 teaspoon salt.
Bring to a simmer, cover and simmer gently 5 minutes.
Then simmer very gently, partially covered, until thickened, about 20 minutes.
Season with 1/8 teaspoon pepper.
Meanwhile, using a mandoline or vegetable peeler, slice the zucchini lengthwise into 1/8-inch-thick long pappardelle-like strips, turning the zucchini and slicing on 4 sides only until you see the center seeds. Discard the centers.
Remove the tomato sauce to a bowl with a rubber spatula; no need to clean the skillet.
Heat the remaining 1 tablespoon of oil in the skillet over medium heat.
Add the zucchini and 1/4 teaspoon salt.
Cover and cook until wilted, tossing often with tongs for even cooking, 8 to 10 minutes.
Return the tomato sauce to the pan, add 1 tablespoon of the parsley, and season with 1/8 teaspoon pepper; cover and set aside.
Cut chicken breasts in half to make 6–8 large, thin cutlets.
On a plate, combine the bread crumbs, 1/4 cup grated Parmesan and the remaining chopped parsley.
Place the egg white on a second plate.
Dip the chicken into the egg whites, and then into the bread crumb mixture to coat completely; set aside on a large plate or platter.
Heat 2 teaspoons oil in each of two nonstick 10-inch skillets over medium-high heat.
Add half of the chicken to each skillet and cook until lightly browned on one side, 2 to 3 minutes.
Flip, and cook until chicken is firm, and lightly browned on the other side, 1 to 3 more minutes.
To serve, re-warm the zucchini in the tomato sauce over medium heat.
Use tongs to make a “twist” of zucchini pappardelle on each of 4 plates.
Lean chicken cutlets against the side of zucchini.
Scoop 1 tablespoon ricotta onto each plate, and spoon remaining tomato sauce on top of the chicken.
To garnish each plate, drizzle chicken with 1/2 teaspoon olive oil, and sprinkle with 1 teaspoon Parmesan.
Ground Beef Gravy


Ingredients:
ground beef, beef broth, onion, dried parsley flakes, dried basil, garlic powder, seasoning salt, pepper, cornstarch, mashed potatoes, cooked pasta

Directions:
In a large skillet, cook beef until browned; drain.
Add 1 1/2 c.beef broth then add onion, parsley, basil, garlic powder, seasoned salt, and pepper.
Simmer, uncovered, for 5-10 minutes or until onion is tender.
In a small bowl, combine the cornstarch and remaining broth until smooth.
Stir into beef mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve over mashed potatoes or pasta.
Simple Guacamole


Ingredients:
avocados, tomatoes, onion, red bell pepper, cilantro, lime, salt, fresh garlic clove

Directions:
Be sure to use RIPE avocados, the meat of the avocado should be soft and a nice green color.
Make garlic clove into a paste with a pinch of salt in a mortar and pestle.
Cut avocados in half, remove pits and spoon out the avocado meat with a spoon. Be careful not to waste any.
Chop onion, red bell pepper, cilantro and tomato.
Finely chop thai red chilli.
Juice the lime.
Combine all ingredients together and mash.
Add salt to taste.
Allow the guacamole dip to rest for about 30 minutes before serving. All the flavours combine better after some time has elapsed.
Serve with natchos, or burritos, tacos etc. Enjoy :].
Trail Mix Cookies
Category: desserts
By dancer7889

I was determined to make a tasty, guilt-free cookie and I am very pleased with how these turned out. They're not very sweet but have a subtle flavor of applesauce and cinnamon mixed in with chocolate chips, nuts, and dried cranberries.

Ingredients:
½ cup applesauce
½ cup white sugar
½ cup brown sugar
1 ½ teaspoons vanilla extract
2  egg whites
1 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
1 ¼ cups quick cooking oats
½ cup semisweet chocolate chips
½ cup chopped walnuts
⅓ cup dried cranberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Beat applesauce, white sugar, brown sugar, and vanilla in a large bowl. In another bowl, use an electric mixer to beat egg whites until they are frothy and begin to firm up. Fold  egg whites into applesauce mixture. Combine the flour, baking soda, salt, and cinnamon. Fold into the egg mixture. Stir in the oats, chocolate chips, walnuts, and cranberries. Drop by heaping teaspoons on prepared baking sheets. Bake cookies in preheated oven until set and lightly browned, about 10 minutes. Remove immediately to wire racks to cool.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 3 dozen cookies

Calories: 76.9
Fat: 2 g
Saturated fat: 0.6 g
Carbohydrates: 14.1 g
Sugars: 8.2 g
Dietary fiber: 0.8 g
Protein: 1.4 g
Sodium: 71.8 mg
Passover Cake


Ingredients:
granulated sugar, brown sugar, eggs, walnuts, hazelnuts, salt, cinnamon, ground cloves, granulated sugar, honey, water, fresh lemon juice, lemon peel, cinnamon

Directions:
Preheat oven to 350.
Coat 9 inch round pan with cooking spray.
Place 3/4 cup sugar and next 4 cake ingredients (throug eggs] in large bowl. Beat on medium speed for 2 minutes.
Mix matzo cake meal and remaining cake dry ingredients together (through cloves].  Stir into sugar-egg mixture.  Add 3 tablespoons orange juice and beat until well blended. .
Pour into prepared pan and bake  35-40 minutes.  Do not overlook cake so check for done ness at 35 minutes.  When done cake may still be somewhat soft in the center but will firm when refrigerated.
Cool cake completely before adding syrup. You may want to refrigerate for a couple of hours before adding syrup.
To make syrup, combine all syrup ingredients in heavy saucepan and bring to boil.  Reduce heat and simmer for 25 minutes until slightly thick, stirring occasionally.
Remove lemon peel from syrup and let syrup cool slightly. Poke holes in cooled cake with fork or small skewer. Pour slightly cooled syrup over cake, then cover cake and chill.
Notes: Amount of cinnamon and cloves may be reduced, but my family likes the higher amount in the recipe. Peel wide strips from lemon using vegetable peeler before juicing the lemon. 1 medium lemon yields about 1 tablespoon of juice.  Do not make syrup until cake has cooled; otherwise syrup is too thick to pour easily.
Grilled Chipotle Chicken Sandwich


Ingredients:
chicken breast halves, dried coriander, lettuce, tomatoes, red onion, Dijon mustard, fat-free mayonnaise

Directions:
Sprinkle chicken breasts with pickapeppa sauce and make sure both sides are covered.
Sprinkle remaining seasonings on one side of each breast. Set aside for ten minutes.
Grill chicken.  When almost done put cheese on top of each breast.
Serve on toasted bread with lettuce, tomato, onion, mustard and mayo.
Mexican Chocolate Ganache


Ingredients:
bittersweet chocolate, heavy whipping cream

Directions:
Put all ingredients into a microwave-safe bowl.
Microwave on high for 30 seconds, stir to combine.
Continue repeating heating in microwave, using 30 seconds at a time, until completely mixed into smooth consistency.
Cool to room temperature, use as cake/dessert frosting or filling.
Mincemeat Nut Bread


Ingredients:
all-purpose flour, sugar, baking powder, salt, eggs, vegetable shortening, vanilla extract, walnuts, powdered sugar

Directions:
Preheat oven to 350 degrees.
Grease a 9x5-inch loaf pan.
In a large bowl, sift together flour, sugar, baking powder, and salt.
In a medium bowl, cream eggs, vegetable shortening, and vanilla extract until light and fluffy.
Fold in mincemeat and walnuts.
Pour egg mixture into flour mixture.
stir until dry ingredients are moistened.
Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in center comes out clean.
Remove from oven and cool on a wire rack 10 minutes.
Remove from pan.
Cool completely before slicing.
Sprinkle top with powdered sugar.
Speedy Chicken Scarpariello


Ingredients:
olive oil, boneless skinless chicken thighs, boneless skinless chicken breasts, salt, black pepper, potato, sweet peppers, garlic cloves

Directions:
in large nonstick skillet, heat oil over medium-high heat.
season the chicken with 1/4 teaspoon each of the salt, Italian seasoning, and pepper.
sauté chicken for 5 minutes, stirring occasionally.
cut sausages in 1/2-inch pieces.
add to skillet along with potatoes, sweet peppers and garlic.
stir in remaining 1/2 teaspoon salt, 1/2 teaspoon Italian seasoning, and 1/4 teaspoon pepper.
add italian dressing and stir to combine.
cover skillet and cook over medium-high heat for 15 minutes, stirring occasionally.
remove skillet from heat and let stand 5 minutes before serving.
Schokoladen Torte (Chocolate Cake)


Ingredients:
all-purpose flour, baking powder, chocolate, butter, margarine, sugar, eggs, vanilla extract, confectioners' sugar, hazelnuts, berries

Directions:
Place 9-inch springform pan on sheet of wax paper, use pencil to trace around bottom and cut out with scissors.
Butter bottom and sides of pan; line bottom of pan with buttered wax paper circle.
Preheat oven to 350°F.
Sift flour and baking powder into small bowl.
Coarsely grate chocolate on piece of wax paper and transfer to top pan of double boiler.
Fill bottom pan of double boiler halfway with water; bring to boil over high heat.
Reduce heat, set pan with grated chocolate on top of other pan, add butter and stir until melted and smooth (7 to 10 minutes].
Add sugar; stir until melted (2 to 3 minutes].
Transfer chocolate mixture to large mixing bowl.
Using an electric mixer or mixing spoon, add egg yolks, one at a time, beating well after each addition.
Add vanilla extract to mixture and mix well.
Place egg whites to medium mixing bowl, and using clean dry mixer or whisk, beat until stiff.
Using rubber spatula, fold in egg whites with chocolate mixture; transfer to prepared springform pan.
Bake for 40 to 50 minutes or until toothpick inserted in centre comes out clean.
Cool torte on wire cake rack; remove sides of pan.
Place 9-inch lace paper doily on top of cake; sift confectioners' sugar over it; remove doily.
Pipe whipped cream dollops around edge of cake top and place a hazelnut or berry in each cream dollop.
Serve with extra whipped cream.
Double Dipped Cookie Sticks


Ingredients:
character(0]

Directions:
PREHEAT oven to 350° F.
PLACE sheets of dough on lightly floured cutting board.  Cut each sheet of dough in half lengthwise and then cut each half into 12 pieces, about 3/4 inch in width.  You will have a total of 24 rectangles per sheet.  Place 2 inches apart on ungreased baking sheets.  Repeat with remaining sheet of dough.
BAKE for 9 to 9 ½ minutes.  Cool on baking sheets for 2 minutes: remove to wire racks to cool completely.
LINE baking sheets with wax paper.
MELT each flavor morsels and 1/2 teaspoon vegetable oil separately in uncovered, small microwave-safe bowls on HIGH (100%] power for 30 seconds; STIR for 30 seconds.  Microwave at additional 15-second intervals, stirring vigorously until morsels are melted.
DIP top ends of cookies about 1/2- to 3/4-inch into melted morsels, tilting bowls to easily dip.  Use sides of bowl to remove excess.  Place on prepared baking sheet.  Top with sprinkles.  Refrigerate just until set.  Store in single layers, between sheets of wax paper, in airtight container.
VARIATION:  Try with NESTLÉ® TOLL HOUSE® Rolled & Ready Chocolate or Ginger Cookie Dough Sheets.
Bombay Potatoes - Great Balls of Fire!


Ingredients:
potato, onion, red chili powder, salt

Directions:
First boil the potatoes. Remove the skin, set them aside, and let them cool off for 30 minute Finely chop the onions.
Place the 2 tablespoons of oil in a medium sized pan. After the oil is hot, place the onions in the pan.
After 5 min, add the potatoes, salt and red chili. Keep the flame on low. Mix rather strongly for about 5-7 min so that the potatoes and chili taste properly.
Place your potatoes on your serving dish and sprinkle finely chopped coriander for decoration.
Ranch Macaroni Salad for Kids


Ingredients:
small shell pasta, rice vinegar, cheddar cheese, mayonnaise, plain yogurt, buttermilk, milk, green onion, celery, red radish, onion, garlic

Directions:
Cook pasta in salted water according to package directions, about 5 to 7 minutes, until barely al dente.
Drain well and put into a medium bowl.
Pour vinegar over pasta and stir to combine.
Let sit 15 minutes, stirring occasionally, about 15 minutes until vinegar is absorbed and pasta has cooled.
Add pepperoni and cheddar cheese and stir to combine.
In a small bowl combine mayonnaise, yogurt, buttermilk, green onion, celery, radish, and onion, and garlic.
Stir to combine.
Season with salt and pepper to taste.
Pour over pasta mixture and gently stir to combine.
Cinnamon Twists


Ingredients:
flour, margarine, milk, baking powder, egg, cinnamon, brown sugar, margarine

Directions:
Mix first 5 ingredients in order, Sprinkle flour and icing sugar over work surface and roll out dough.
Cut into squares about 3" by 3" put on cookie sheet and chill if possible the dough will get very soft if you don't.
Mix filling ingredients together.
Spread filling onto half of each square and roll corner to corner.
Lay on baking sheet and bake for 12-15 minutes at 350.
EDIBLE CHEESE BOWLS


Ingredients:
parmesan cheese, pecorino romano cheese

Directions:
Preheat oven to 375ºF and line a baking sheet with parchment paper or silicone mat; set aside.
In a small bowl, combine cheeses with Italian seasoning and divide mixture in half (3/4 cup each]. Spread each portion into equal circles of about 7-inches in diameter on the prepared baking sheet. Transfer to the preheated oven and bake for 8 minutes or until cheese is melted and golden.
Remove from the heat and using a spatula, transfer each circle over an inverted soup bowl. Place the parchment paper over before placing another bowl (same size] on top. Gently press down to compress and shape the cheese between the bowls. Let it cool completely before remove both, bowl and parchment paper. Carefully unmold the cheese. Makes 2 bowls.
Peanut Butter and Fudge Pudding Cake


Ingredients:
all-purpose flour, sugar, baking powder, milk, vanilla, peanut butter, sugar, boiling water

Directions:
Combine flour, 1/4 cup sugar and baking powder in a medium size mixing bowl.
Blend in milk, oil, and vanilla.
Stir mixture until smooth.
Add in peanut butter.
Pour mixture into crockpot.
Next, mix together 1/2 cup sugar and cocoa powder.
Slowly pour in boiling water.
Gently pour this over cake mixture already in crockpot; don't stir.
Cover and cook on High 2-3 hours or until a toothpick inserted comes out clean.
Serve with vanilla ice cream, hot fudge sauce and top with chopped peanuts.
Easy Peach Cobbler from Southern Living


Ingredients:
unsalted butter, all-purpose flour, sugar, baking powder, salt, milk, lemon juice, ground cinnamon, nutmeg

Directions:
Melt butter in a 13- x 9-inch baking dish.
Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened.
Pour batter over butter (do not stir].
Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir].
Sprinkle with cinnamon, if desired.
Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
Basic Herb Butter


Ingredients:
unsalted butter, fresh herbs, dried herbs, fresh lemon juice, lemon rind, dry mustard, paprika, garlic, shallot

Directions:
Using an electric mixer, cream butter until light and fluffy., Stir in finely minced herbs and lemon juice or lemon rid., Season to taste with salt, pepper and other desired seasonings., Shape as desired., Chill for several hours to allow the flavors to blend., If stored in the refrigerator, herb butters should be used within 3 days., If frozen, herb butters will keep for 6 months., Suggested Herb Combination:, - Basil, Tarragon and Thyme., - Chives, Parsley, Tarragon and Shallots., - Rosemary, Chives, Parsley and Garlic., - Chives and Sun-dried Tomatoes., - Mint, Parsley and Garlic.
Party Pinwheels


Ingredients:
cream cheese, flour tortillas, dill pickle, Dijon mustard, cooked ham, celery, celery, hickory flavored barbecue sauce

Directions:
In a mixing bowl, beat one package of cream cheese until smooth.
Add olives and mix well.
Spread an equal amount on four tortillas; top each tortilla with four slices turkey.
Roll up tightly; wrap in plastic wrap.
Beat one package of cream cheese with pickles and mustard.
Spread an equal amount on four tortillas; top each tortilla with 4 slices ham.
Roll up and wrap in plastic wrap.
Beat remaining cream cheese; add celery and barbecue sauce.
Spread on remaining tortillas; top each tortilla with 4 slices beef.
Roll up and wrap in plastic wrap.
Refrigerate at least 2 hours.
Slice into 1/2 inch pieces.
Brownie Cheesecake Torte


Ingredients:
instant coffee granules, cinnamon, sugar, sugar, all-purpose flour, vanilla extract, fat free cream cheese, skim milk, fresh raspberry

Directions:
Preheat oven to 425 degrees F.
Combine first 4 ingredients in a bowl.
Firmly press mixture into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray.
Set aside. Combine 1/2 cup sugar, flour, vanilla, and cheeses;  beat at medium speed of a mixer until well-blended.
Add egg whites and 2 tablespoons milk; beat well.
Combine 1/2 cup batter, 1 tablespoon milk, 2 tablespoons sugar, and cocoa in a small bowl; stir well.
Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife.  Bake at 425 degrees for 10 minutes.
Reduce oven temperature to 250 degrees; bake 45 minutes or until almost set. Cool completely on a wire rack.
Garnish with chocolate syrup and fresh raspberries, if desired.
Caramelized Onion Risotto With Bacon and Parmesan


Ingredients:
bacon, onions, garlic cloves, chicken broth, parmesan cheese, dried thyme, arborio rice

Directions:
1. Cook the diced bacon in a dutch oven over medium heat until brown and crispy, about 6 to 7 minutes. Drain bacon on paper towels and set aside.
2. Add the onions to the bacon fat in the dutch oven and reduce heat to medium-low. Cook onions until well browned, about 20 minutes, stirring occasionally. Place cooked onions on a plate and set aside. Rinse and dry dutch oven.
3. Simmer the chicken broth in a saucepan and keep hot on the stove over low heat.
4. Heat the oil in the now empty dutch oven over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the rice, cook and stir for 2 minutes.
5. Add 1 cup of the hot chicken broth to the rice and continue stirring until the rice has absorbed the liquid. Continue adding broth 1 to 2 cups at a time while continuously stirring, until rice has absorbed the liquid and mixture is creamy, about 25 to 30 minutes.
6. Turn off the heat and stir in the onions, bacon, Parmesan cheese and thyme.
7. Add salt and pepper to taste. Serve.
Chicken Curry With Fei (Bananas) and Sweet Potatoes


Ingredients:
chicken, sweet potatoes, papayas, lemon, bananas, onion, garlic cloves, curry, water, soy sauce, plum sauce, coconut milk, spring onion, salt

Directions:
Place the chicken legs in a roaster, brush with the mix of soy sauce, plum sauce and oil. Put aside in a cool place.
Clean and peel the sweet potatoes and cook them in saltwater, to which has been added some sugar. When cooked drain the water and cut the potatoes into large slices.
Wash and cut the papayas in half, remove the seeds, drip some lemon juice on each half, store in the fridge. Cook the fei (bananas] in the oven at 175oC. (Pos. 6/7] for about 15 minute (don't peel the bananas]. Toss the garlic, slice the onion and put aside.
1 hour prior to serving, put the chicken legs into the oven, add the onion, garlic and the curry, put salt pepper and oil. After about 20 min cooking time, put 2 ladles bouillon over the chicken legs. 10 min later add the papayas the sweet potatoes and the peeled bananas and wet every 10 minute.
Before serving, add the coconut milk. Check the finishing of the ingredients and the seasoning.
Serve in hot plate, put the sauce, chicken leg, half a papaya, the sweet potatoes and half a banana. Baste with sauce decorate with the green onion.
Momma's Perfect Porridge


Ingredients:
steel cut oats, water, demerara sugar, brown sugar

Directions:
Boil oats, water, sugar and maple flavoring over medium heat until a thick porridge is formed, stirring occasionally.
Right before the porridge is done, stir in the butterscotch chips, and melt them into the porridge.
Serve immediately.
Recipe can be doubled or tripled easily.
Pancakes
Category: breakfast-and-brunch
By Jan

This is a quick and easy recipe for pancakes using self-rising flour.

Ingredients:
1 cup sifted self-rising flour
1 cup milk
1  egg
2 tablespoons vegetable oil

Directions:
Beat eggs, oil, and milk together, and add to flour.  Stir until combined. Heat a greased griddle until drops of water sprinkled on it evaporate noisily.  Pour 1/8 to 1/4 cup batter onto the griddle.  Turn over with a metal spatula when bubbles begin to form on top.  Cook second side to a golden brown color.

Yields: 10 - 4 inch round pancakes

Calories: 175.8
Fat: 7.7 g
Saturated fat: 1.7 g
Carbohydrates: 20.9 g
Sugars: 2.4 g
Dietary fiber: 0.7 g
Protein: 5.3 g
Cholesterol: 41.1 mg
Sodium: 351.5 mg
Lorilyn's Potato Salad


Ingredients:
russet potatoes, mayonnaise, apple cider vinegar, sugar, yellow mustard, sea salt, garlic powder, pepper, celery ribs, onion, black olives, bacon, paprika, hard-boiled eggs

Directions:
Peel potatoes & chop into 1-inch cubes.
Boil potatoes until fork tender, drain & set aside.
While potatoes are cooking, trim any large amounts of fat from bacon & then chop the remaining bacon into bite-sized pieces.  Pan-fry until crisp; drain on paper towels & let cool.
Chop 4 of the hard-boiled eggs.  Slice the remaining two & set aside or cover & refrigerate for later.
In large bowl, combine mayonnaise, cider vinegar, sugar, mustard, salt, pepper, garlic powder, celery, onion, olives, bacon & the chopped egg.  Stir well.
Gently stir in potatoes & add more mayo if necessary.
Refrigerate until serving time.
Just before serving, stir salad, lay egg slices out atop the salad & sprinkle with paprika.
Serve.