xiaoxl/recipe_data huggingface dataset:
Gluten Free Apple Fritter Pancakes


Ingredients:
baking powder, baking soda, salt, cinnamon, egg, buttermilk, honey, sugar, apple, pecans

Directions:
Set griddle to 325 degrees. .
In a medium sized bowl mix the dry ingredients: flours, baking powder, baking soda, salt and cinnamon.
In a smaller bowl mix the wet ingredients: egg, buttermilk, oil and honey (or if using sugar put in with the dry ingredients].
Pour the wet ingredients into the bowl of dry ingredients and mix well.  It will be a thin batter.
Oil the griddle and when oil is heated, pour pancakes onto griddle.  Top with sliced apples and pecans, if using.  With the back of spatula or your hand flatten the apples so they aren't poking out too tall- you want your batter to be able to touch the pan when you flip it, but also to be able to caramelize the apples.  These are crumbly, so don't flip until the bottom is well browned.
Flip. Brown the other side then remove to a plate and keep warm. These are delicious with maple syrup and  an extra special treat with whip cream too.
Stuffed Mushrooms


Ingredients:
fresh mushrooms, celery, onions, red bell peppers, cheddar cheese, garlic powder, black pepper, salt, egg, water, white cheddar cheese

Directions:
Preheat oven to 400°F.
Sauté celery, onion, and pepper in butter for 2 minutes, transfer to a plate, and cool in the refrigerator.
While vegetables cool, wash mushrooms and remove stems.
Set caps to the side and finely chop half of the stems.
Discard the other half of the stems or use elsewhere.
Combine the sautéed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices] and mix well.
Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each].
Spoon 1 teaspoon of stuffing into each mushroom.
Cover with sliced cheese.
Bake in oven for 12-15 minutes until cheese is lightly browned.
Braised Garlic Chicken and Spinach


Ingredients:
chicken thighs, olive oil, carrot, garlic cloves, salt, pepper, chicken broth, fresh spinach

Directions:
In large nonstick frypan, place oil and heat to medium temperature. Add chicken and cook, turning, about 10 minutes, or until brown on all sides. Add carrots and garlic. Cover and reduce heat to low temperature. Cook, turning chicken once, about 20 minutes, or until carrots are tender and fork can be inserted in chicken with ease.
Remove chicken and carrots from frypan; set aside and keep warm. Cook garlic an additional 3 minutes. Add salt, pepper and broth; bring to a boil. Cook, uncovered, about 3 minutes or until liquid is reduced to 1/4 cup.
In blender container, place broth mixture and blend about 30 seconds or until smooth; set aside.
In large saucepan, place spinach (do not add water]. Cover and cook over medium heat 3 minutes; drain well. Place spinach on serving platter and arrange chicken and carrots on top. Drizzle with garlic mixture.
Steamed Clams in Butter and Sake
Category: world-cuisine
By Lilibeth Bernardino Hashimoto

This recipe is the best for seafood lovers. Clams are steamed with sake and mirin and a bit of green onion in this Japanese way of preparation. My husband likes it so much.

Ingredients:
4 teaspoons sake
4 teaspoons mirin (Japanese sweet wine)
2 teaspoons rice vinegar
1 ¼ pounds clams in shell, scrubbed
3 tablespoons butter
1 teaspoon soy sauce
1  green onion, chopped

Directions:
Scrub and rinse clams. Soak in a large bowl of cold water for 5 minutes. Drain thoroughly. Heat a wok or large saucepan over high heat. Quickly pour in the sake, mirin and rice vinegar. Add the clams; cover and cook until the clams open, 3 to 4 minutes. Discard any clams that do not open. Remove any scum that forms on the surface using a spoon or paper towel. Stir in the butter, soy sauce and green onion, tossing to coat the clams as the butter melts. Arrange clams on a serving plate and drizzle the sauce over them. Serve immediately.

Prep time: 10 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 120.6
Fat: 9 g
Saturated fat: 5.5 g
Carbohydrates: 3 g
Sugars: 1.9 g
Dietary fiber: 0.1 g
Protein: 4.5 g
Cholesterol: 34 mg
Sodium: 155.1 mg
Basic Fruit Smoothie
Category: breakfast-and-brunch
By STARGIRL577

This is a great smoothie consisting of fruit, fruit juice and ice. I like to use whatever fresh fruits I crave that day. Any kind of berry, mangos, papayas, kiwi fruit, et cetera make a great smoothie. Experiment with your favorites!

Ingredients:
1 quart strawberries, hulled
1  banana, broken into chunks
2  peaches
1 cup orange-peach-mango juice
2 cups ice

Directions:
In a blender, combine strawberries, banana and peaches. Blend until fruit is pureed. Blend in the juice. Add ice and blend to desired consistency. Pour into glasses and serve.

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

Calories: 117.7
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 28.5 g
Sugars: 19.6 g
Dietary fiber: 3.8 g
Protein: 1.6 g
Sodium: 16.2 mg
White Star Cookies


Ingredients:
white chocolate, peanut butter, miniature marshmallow, salted peanuts

Directions:
Melt the white star candy and peanut butter together., Add all other ingredients and mix together., Drop by spoonfuls onto wax paper., Refrigerate until hardened.
Sweet and Savory Kale


Ingredients:
olive oil, onion, garlic cloves, Dijon mustard, sugar, cider vinegar, kale, cranberries, salt, pepper

Directions:
In a large stock pot, heat the olive oil on medium high heat.
Add onion and garlic, and saute until the onion softens, stirring often, about 5 minutes.
Stir in mustard, sugar, cider vinegar and vegetable stock. Bring to a boil on hight heat. Add kale, cover, and cook 5 minutes, stirring often.
Add the cranberries, if using, and continue cooking on medium high heat, stirring often(even if you don't use the cranberries, still cook a little longer].
The liquid should reduce by half and the cranberries will get plump in about 10 minutes.
Season with salt and pepper. Sprinkle with almonds if desired.
Enjoy!
Apple Mint Granita


Ingredients:
mint leaves, unsweetened applesauce, sugar, lemon juice, salt

Directions:
Mix apple juice and mint leaves and allow to combine overnight in refrigerator. Strain mint leaves out of apple juice.
Place a shallow metal pan in freezer. In a nonreactive saucepan, combine applesauce, mint flavored apple juice, sugar, lemon juice and salt. Bring to a boil, then simmer uncovered about 20 minutes.
Cool to room temperature.
Pour apple mixture into chilled pan; return to freezer. Stir every 20 minutes until it thickens into coarse crystals, about 1 hour.
Stir granita and mound into small cups. Serve immediately.
Yummy Turkey Enchiladas


Ingredients:
turkey, ground turkey, tomato sauce, chili powder, 8-inch flour tortillas, black olives, cheddar cheese

Directions:
Preheat oven to 325 degrees F.
Cook the turkey, (you can use some holiday leftovers too they work great].
In a saucepan, mix the tomato sauce, taco season, and chili powder (can add more season to taste].
stir occasionally and let simmer on low heat.
Heat beans in a saucepan using a small amount of water to thin out the beans a little.
Once you have all the ingredients cooked and ready, you spread beans and meat on each tortilla, sprinkle some cheese, and some olives inside.
Roll up and place in a rectangle baking pan in rows.
When all tortillas are filled, pour the tomato sauce mixture over the enchiladas, sprinkle cheese on them and put olive slices on top of each enchilada.
Cover the pan with aluminum foil and place in oven for 45 minutes or so.
Serve nice and HOT!
Yummy!
These enchiladas taste even better reheated!
Maple Baked Chicken


Ingredients:
chicken thighs, chicken wings, poultry seasoning, poultry seasoning, marjoram, onion powder, maple syrup, prepared mustard, brown sugar, lemon juice, butter

Directions:
Remove any visible fat from chicken, then rinse chicken under cold water and pat dry with paper towel.
Coat sides with poultry seasoning, pepper, marjoram, onion powder& italian seasonings (more or less to taste].
In large baking dish, arrange chicken pieces in single layer.
In medium bowl, blend syrup, mustard, lemon juice & brown sugar; pour mixture over chicken.
Dot each piece with butter, cover with foil, and bake at 350°F for 30 minutes.
Uncover dish, bake basting occasionally with pan juices, until brown& glazed- about 20 additional minutes.
Transfer to serving platter and garnish with parsley.
Creamy and Dreamy Poblano Chicken


Ingredients:
evaporated milk, garlic, chicken bouillon powder, butter, all-purpose flour

Directions:
Broil pablanos 10-15 minutes until blackened.
Allow pablano to cool while cooking chicken, 3-6 minutes per side until fully cooked.
Blend evaporated milk, poblanos, garlic and bouillon in a blender.
Melt butter in a saucepan over medium heat. Stir in flour, stirring constantly until smooth.
Slowly stir in the poblano mixture. Cook over medium heat, stirring constantly, until it comes to a boil and thickens.
Spoon small amount of sauce over each piece of chicken.
Pour remaining sauce in bowl to serve with the meal.
creamy oven baked polenta


Ingredients:
water, cornmeal, milk, butter, marjoram

Directions:
preheat oven to 425.
in a dish with a lid whisk together water, cornmeal, salt& pepper.
cover and bake 30 minutes, stirring halfway through.
remove from oven, add milk, butter, marjoram, adjust seasonings with salt& pepper, whisk until smooth.
serve.
Red Velvet Chocolate Chip Cookies
Category: desserts
By Chef V

I love making these cookies around Christmas and Valentine's day. They look so pretty and taste so rich of chocolate.

Ingredients:
1 ½ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup butter, softened
¾ cup brown sugar
¼ cup white sugar
1  egg
1 ½ tablespoons milk
1 ½ teaspoons vanilla extract
2 tablespoons red food coloring
1 cup dark chocolate chips, or as needed

Directions:
Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a bowl. Beat butter with an electric mixer until fluffy, about 2 minutes; beat in brown sugar and white sugar until smooth, about 1 minute. Beat egg, milk, and vanilla extract into butter mixture; beat in food coloring until uniformly colored. Stir flour mixture into butter mixture gradually with electric mixer on low speed until combined; stir in 1 cup chocolate chips. Cover bowl with plastic wrap; place in the refrigerator for 1 hour or up to overnight. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Roll dough into 2-inch balls; place on prepared baking sheets and flatten slightly. Bake in the preheated oven until edges are lightly browned, about 10 minutes. Sprinkle cookies with a few additional chocolate chips; allow to cool completely.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 30 mins
Yields: 15 cookies

Calories: 205.3
Fat: 9.9 g
Saturated fat: 5.9 g
Carbohydrates: 28.9 g
Sugars: 10.6 g
Dietary fiber: 1.1 g
Protein: 2.8 g
Cholesterol: 28.8 mg
Sodium: 232.3 mg
Farmhouse Bread


Ingredients:
warm water, salt, sugar, shortening, warm water, flour

Directions:
Dissolve yeast and 1 cup warm water in a large mixing bowl. Let rest 10-15 minutes.
Add salt, sugar, shortening and 3 1/3 cups warm water.
Gradually mix in 10 cups of flour. Add up to 2 more cups until dough is no longer sticky.
Knead for 10 minutes. Cover the bowl and let rise for 1 hour until dough doubles in size.
Punch down dough, form into 4 loaves, place into loaf pans and let rise again until double in size(about an hour].
Place in preheated oven at 375 degrees and bake until golden brown (about 35 Minutes].
This recipe also works well halfed.
For whole wheat bread, substitute 4 cups of whole wheat flour mixed with 6 to 8 cups of white flour.
I cool slice and freeze the extra laoves for later.
Baked Chicken and Rice Chimichangas
Category: trusted-brands-recipes-and-tips
By Lil' Luna

I think you're going to love this tasty, lighter version of a restaurant classic! We'll definitely be adding these to our meal rotation--once you try them I think you will too!

Ingredients:
1 ½ cups cooked shredded chicken
⅔ cup salsa
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
1 ¼ cups shredded Colby-Jack cheese
4 (10 inch) burrito-size flour tortillas
1 tablespoon canola oil
Shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded lettuce, lime wedges

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl. Prepare Knorr® Fiesta Sides™ - Mexican Rice according to package directions. Remove from the heat. Stir rice and shredded cheese into the chicken mixture. Divide the mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil. Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 chimichangas

Calories: 667.2
Fat: 27.9 g
Saturated fat: 12.2 g
Carbohydrates: 50.7 g
Sugars: 2.7 g
Dietary fiber: 7.8 g
Protein: 34.1 g
Cholesterol: 80.2 mg
Sodium: 1064.7 mg
Vegan/Vegetarian Portobello Mushroom Chili


Ingredients:
olive oil, onions, crushed red pepper flakes, green bell pepper, dried oregano, portabella mushrooms, garlic cloves, chili powder, cumin, stewed tomatoes, tomato sauce, seasoning salt, red kidney beans, fresh ground black pepper

Directions:
Heat olive oil in a large pot over medium-high heat (or use enough oil to cover the bottom of the pot].
Add in onions, chili flakes, green bell pepper, jalapeno pepper and oregano; cook stirring for about 4 minutes.
Add in mushrooms and continue cooking  for about 10-12 minutes more, stirring frequently (adding in the garlic, chili powder and cumin the last 2-3 minutes of cooking time].
Add in the stewed tomatoes with juice, tomato sauce and seasoned salt; bring to a boil stirring and adjusting the chili powder if needed adding in more to taste.
Reduce heat to low and simmer uncovered for about 1 hour (do not cover or the sauce will become watery] stirring occasionally and seasoning with more salt if needed.
After 1 hour of simmering add in the kidney beans with their juice and continue cooking stirring occasionally for 1 to 1-1/2  hours more seasoning with fresh ground black pepper about halfway through cooking (the longer you simmer the better!].
Quince Jelly With Apple and Aloe Vera


Ingredients:
quinces, apple, sugar

Directions:
To make this quince jelly you just need 4 ingredients, 1 kg of quince, 1 kg of apple, 1 dl of a sweet Aloe Vera drink, and 1,5 kg of sugar. Using a sweet Aloe Vera Drink is quicker than having to prepare the Aloe Vera.
Peal the quinces and the apples and take out their seeds. Cut them into small pieces.
Put the quinces, apples, the sweet Aloe Vera drink and the sugar in a pan. Stir the pan and simmer it for about 1 hour. Blend everything with an hand blender until the mixture looks like a puree.
Stir it again and let the puree simmer for 10 minutes. After those 10 minutes put a little bit of that jelly in a plate. Draw a road in the middle of the jelly with a spoon and see if that road stays like that. If it doesn`t stay like that continue to stir the puree. When it stays like that your quince jelly with apple and Aloe Vera is ready to put in a sterilized bowl.
Put a vegetable paper on top of the quince jelly with apple and Aloe Vera. Let it cool, and then you may eat it!
It is really tasty!
Featherlight Scones


Ingredients:
flour, baking powder, baking soda, salt, butter, egg, vanilla yogurt, vanilla, milk, sugar

Directions:
In a bowl, combine the flour, baking powder, baking soda and salt. Cut in the butter until the mixture resembles coarse crumbs.
Stir in the egg, yogurt and vanilla until just combined. Turn onto a floured surface; knead 6-8 times.
Roll into a 9 inch circle; cut into 8 wedges. Place on an ungreased baking sheet.
Brush tops with milk; sprinkle with sugar. Bake at 425 for 12-15 minutes or until golden brown. Serve warm.
Lemon-Lime Slush


Ingredients:
boiling water, sugar, lemon peel, fresh lemon juice, lemon slice, lime zest, fresh lime juice, lime slice

Directions:
Using a blender, mix the boiling water, sugar, lemon peel and lime peel until the sugar is dissolved, about 15 seconds.
Add the lemon juice, lime juice and ice cubes and blend on high speed until slushy, about 15 seconds.
Serve with the lemon and lime slices.
Cream of Mushroom Soup


Ingredients:
cremini mushrooms, olive oil, unsalted butter, carrot, fresh thyme, bay leaf, white wine, beer, chicken broth, kosher salt, fresh ground black pepper, cornstarch, water

Directions:
Heat olive oil in a large saucepan, over medium heat, add 1 tablespoon of the butter, mushroom stems, the onions, carrots, thyme, and bay leaf; cook, stirring occasionally, until the onions are translucent, about 5 minutes.
Stir in the mushroom tops and saute 5 minutes.
Stir in wine or beer and stir until nearly evaporated.
Add in chicken broth, soaked chanterelles with their liquid, and cook about 10 minutes; taste broth and season with salt and pepper.
Stir in remaining butter and cream and heat through, but do not allow to boil.
If desired, you can thicken the broth with cornstarch mixed with a little water or cream; combine well then stir into soup.
Honeydew Melon With Roquefort Cheese


Ingredients:
water, honey, orange zest, lemon zest, honeydew melon, red grapes, Roquefort cheese

Directions:
Make a light syrop by boiling together water, honey and citrus zest (lemon and orange] in a small saucepan.
Remove from heat and set aside.
Place the melon cubes in a shallow dish and add the syrup.  Toss gently to coat melons. Cover with plastic and refrigerate for 2 hours.
Drain off syrup (leaving the zest] and add the grapes.
Place in decorative cups (or not depending what you have].  Sprinkle with the Roquefort cheese (or any other blue cheese you like to use].
Pfaffenglueck ("Parson's Luck") German Cold Pizza


Ingredients:
creme fraiche, sour cream, apple cider vinegar, salt, pepper, granulated sugar, fresh parsley, corn, ham

Directions:
Mix together creme fraiche and slivered onions well and season to taste with salt (about 2 shakes], pepper (about 8 shakes], and apple cider vinegar- using an ordinary eating teaspoon to measure the vinegar.
Add a small pinch of sugar to taste- just a small amount- you don't want this to be a sweet dish.
Chill 10 minutes while you prepare the bread and get out your toppings.
Try to have your Kraeuterfladbrot slightly warm (freshly baked and slightly cooled is best]- and split them horizontally (like an English Muffin would be cut]- into 2 flat rounds each (NOTE: If using pita rounds, then don't split them - use a whole pita per serving].
Spread each of the 4 rounds with an equal portion of the creamy onion mixture- you might not need it all (cover like a pizza sauce].
Sprinkle each pizza with shredded cheese evenly, to taste.
Sprinkle mushrooms, corn or diced ham over the top, to taste (these would not be mixed, but you know- it's your kitchen- if you want to combine several toppings, go for it].
Sprinkle with bacon rather heavily, to taste- about a Tbsp on top of each.
Sprinkle with fresh chopped parsley, trying to get a small mound of it in the center.
Serve immediately- these are not heated.
Penne Pasta With Multi-Colored Peppers


Ingredients:
penne pasta, light olive oil, green pepper, garlic cloves, basil leaves, kalamata olive

Directions:
Cook the pasta according to the pasta directions.
Drain and toss with 2 tablespoons of the olive oil.
Cool at room tenperature.
Heat 2 tablespoons of olive oil in a large saute pan, add the pepper slices and cook for about 10 minutes.
Drain them on paper towels and reserve.
Put the basil and garlic in the bowl of a food processor.
Add the rest of the olive oil, salt and pepper and puree.
Pour the basil "sauce" over the pasta and toss.
Add the reserved peppers and olives and toss together.
To serve divide the penne/pepper salad among 4 plates and garnish each with reserved basil leaves.
Chicken With Cream, Apples and Calvados


Ingredients:
bacon, olive oil, shallots, calvados, fresh sage

Directions:
In a large skillet, brown the bacon in oil.  Drain on absorbing paper.  Set aside.
In the same skillet, brown the chicken on each side.  Add oil if needed.  Add salt and pepper.  Set aside on a plate.
In the same skillet, brown the apples and shallots at high heat.  Add salt and pepper.  Deglaze with calvados.  Let reduce 1 minute.  Add chicken, cream and sage.  Bring to boil.  Cover and let simmer slowly about 1 hour at low heat, stirring frequently.  Adjust seasoning.  Serve on pasta and sprinkle with bacon.
Corn Eggless Hash


Ingredients:
kernel corn, ground chicken, cream cheese, corn tortillas

Directions:
Spray pan with coconut oil.
Add ham. Once browned, add corn. Stir in both creams until melted. Add ground chicken. Allow to sizzle a few minutes.
Serve hash in a bowl. Top with sriracha. Set aside.
Toast tortillas on the same pan, one at a time.
Allow others to serve themselves.
A Different Spinach Salad


Ingredients:
bananas, fresh strawberries, walnuts

Directions:
"Divide the spinach among four salad plates.  Top with sliced bananas, strawberries and walnuts.  Serve with dressing, to taste."
Grilled Marinated Chicken


Ingredients:
oranges, lemons, lime, garlic cloves, salt, red pepper flakes, olive oil, parsley, basil, chicken

Directions:
Combine first 6 ingredients (orange juice - red pepper flakes] in a bowl (I used a large plastic measuring cup] and then whisk in the olive oil and herbs.
Pat chicken dry and place in a large zip lock bag or marinating bowl and add 1 3/4 cups marinade, turn to coat. Place in fridge for 30-60 minutes.
Prepare grill.
Remove chicken from marinade and place chicken on grill, bone side down, cover turning chicken occasionally. Grill covered until chicken is done (30 minutes].
Remove from the grill and drizzle chicken with remaining marinade and let rest for 10 minutes before serving.
Shrimp Kabobs W/Lime Butter Sauce & Cilantro Couscous


Ingredients:
shrimp, butter, fresh cilantro, green onions, lime zest, lime juice, paprika, fresh pineapple, lime wedge, green onion, reduced-sodium chicken broth, fresh cilantro, couscous

Directions:
Shrimp Kabobs:  Rinse shrimp; pat dry.
For sauce: In a small bowl, stir together melted butter, cilantro, green onion, lime peel and lime juice, paprika and garlic salt. Set aside.
On four 8- to 10-inch metal skewers, thread shrimp, leaving a 1/4-inch space between pieces. Brush with some of the sauce. Transfer kabobs to a baking sheet or tray.
With nonstick cooking spray, lightly coat unheated grill rack. For a charcoal grill, grill shrimp kabobs on the greased rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until shrimp are opaque, turning once and brushing with some of the remaining sauce halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp kabobs on grill rack over heat. Cover; grill as above.].
Thread pineapple wedges onto four 8 - 10 inch metal skewers. Add pineapple skewers to the grill for the last 5 minutes of cooking, turning once and brushing with remaining sauce halfway through grilling time.
Remove shrimp and pineapple skewers from grill. Serve over Cilantro-Scented Couscous. Serve with fresh lime wedges.
Cilantro Couscous: In a medium saucepan, cook green onions in hot oil over medium heat until tender. Stir in paprika; cook and stir for 30 seconds. Carefully add chicken broth and fresh cilantro. Bring mixture to boiling; stir in couscous. Remove from heat. Cover; let stand for 5 minutes. Fluff with a fork before serving.