xiaoxl/recipe_data huggingface dataset:
Raspberry Chocolate Muffins


Ingredients:
flour, sugar, baking powder, salt, egg, skim milk, canola oil, raspberries

Directions:
Heat oven 375 Spray muffin tin with not stick cooking spray., Combine flour, sugar, baking powder and salt., Whisk together egg, yogurt, milk and oil., Pour over dry ingredients then sprinkle raspberries and chips on top., Stir till just combined., Divide into pan., Bake 20-25 mins., Cool 10 mins and remove.
Asparagus With Pepperoncini in Lemon Juice


Ingredients:
fresh asparagus, ReaLemon juice, olive oil

Directions:
"I use fresh asparagus and put it in a corning ware dish, I add 1/2 a cup of sliced pepperoncini ontop, olive oil, lemon juice and garlic pepper seasoning to taste.  Cover with aluminum foil and bake on 350 degrees for 1/2 hour."
Pronto-Puppies


Ingredients:
cornmeal, flour, sugar, salt, baking powder, milk, egg

Directions:
Heat fryer to 350°F.
Mix all dry ingredients together. Add egg and milk and beat with electric mixer until smooth. Dip weiners into batter and fry in hot deep fat until brown on one side. Turn over and brown on other side. Drain on paper towels. Serve hot.
Keoke Coffee


Ingredients:
Kahlua, amaretto liqueur

Directions:
Pour liquours into a mug and fill with hot coffee., Top with a dollop of whipped cream.
Shrimp Tacos With Avocado Salsa


Ingredients:
medium shrimp, corn, black beans, olive oil, garlic clove, ground cumin, chili powder, cayenne pepper, onion powder, kosher salt, olive oil, lime juice, tomatoes, avocado, salt, black pepper, fresh lime juice, fresh cilantro leaves, sour cream, lime juice, flour tortillas

Directions:
To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, cayenne pepper, and salt. Add in shrimp, corn and black beans, and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet over medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime (optional].
To make salsa: Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.].
To make sauce: Stir sour cream with cilantro and lime juice in a small bowl; set aside.
To assemble tacos: Grill tortillas on stovetop over the flame until lightly charred (this step is optional]. Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. Serve tacos with lime wedges on the side.
Royal Icing (Single Quantity)


Ingredients:
"confectioners' sugar"

Directions:
Lightly whisk the egg in a bowl.
Gradually whisk in a sufficient quantity of confectioners' sugar to make a softly peaking icing.
Cover the surface of the icing with a plastic wrap to prevent a crust from forming until ready for use.
Low-Carb Keto Cheese Taco Shells
Category: main-dish
By Fioa

Try these cheese taco shells made from baked Cheddar cheese and shaped into a taco; these are a great gluten-free, low-carb, and keto option.

Ingredients:
2 cups shredded Cheddar cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or silicone mats. Wrap the handle of a wooden spoon with aluminum foil. Balance between 2 tall cans. Spread Cheddar cheese on the prepared baking sheets into four 6-inch circles placed 2 inches apart. Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes. Cool for 2 to 3 minutes. Lift with a spatula and drape over the wrapped wooden handle; cool until set, about 10 minutes.

Prep time: 10 mins
Cook time: 6 mins
Total time: 28 mins
Yields: 4 taco shells

Calories: 227.7
Fat: 18.7 g
Saturated fat: 11.9 g
Carbohydrates: 0.7 g
Sugars: 0.3 g
Protein: 14.1 g
Cholesterol: 59.3 mg
Sodium: 350.9 mg
Hemp Granola Seed Cookies


Ingredients:
all-purpose flour, baking powder, baking soda, butter, granulated sugar, eggs, maple syrup, vanilla, granola cereal, sunflower seeds, dried prune

Directions:
Preheat oven to 375 degrees Fahrenheit
Line a large cookie sheet with parchment paper. Set aside
Blend flour, b powder and b soda together in a small bowl. Set aside
Mix butter and sugar together to form a smooth paste
Add eggs to butter/sugar mixture one at a time beating with an electric mixer on medium speed until smooth and creamy
Beat in hemp granola, pumpkin seeds, sunflower seeds and dried prunes all separately beating well after each addition to the dough
Stir in the flour mixture and coat all the ingredients well until thoroughly combined together.
Drop small amounts of cookie dough on parchment paper 2 inches apart and bake for 10 minutes until nicely browned
Allow 5 minutes to cool before removing from the cookie sheet to a wire rack to cool completely.
Easy Buffalo Chicken Dip
Category: appetizers-and-snacks
By jesgrages

Buffalo wings in a dip can be served with tortilla chips. Add celery if you like.

Ingredients:
1 (15 ounce) jar chunky-style blue cheese salad dressing (such as Marzetti®)
1 (8 ounce) package cream cheese, softened
3  cooked chicken breasts, shredded
1 (12 ounce) bottle Buffalo wings sauce (such as Frank's® Redhot®)
1 (4 ounce) package blue cheese crumbles

Directions:
Preheat oven to 350 degrees F (175 degrees C). Stir blue cheese salad dressing and cream cheese together in a mixing bowl. Stir chicken, Buffalo wings sauce, and blue cheese crumbles into the salad dressing mixture; pour sauce into a baking dish. Bake in preheated oven until bubbling, 15 to 20 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 16 servings

Calories: 240.4
Fat: 22.4 g
Saturated fat: 7.4 g
Carbohydrates: 3 g
Sugars: 1.1 g
Dietary fiber: 0.1 g
Protein: 7.7 g
Cholesterol: 35.7 mg
Sodium: 1017.9 mg
Grilled Roadside Chicken With Knob Onions


Ingredients:
dried ancho chile powder, dried oregano, ground cloves, ground cinnamon, garlic cloves, vinegar, lime, juice of, salt, whole chicken, green onion

Directions:
In a small bowl, mix together all the marinade ingredients.
Heat one side of a bass grill to medium. If you have a grill with charcoal, let it burn until the charcoal is covered with white ash and about medium hot.
While the grill is heating remove the giblets (if there are any] from the cavity of the chicken. Flip the chicken onto its breast. using poultry shears, cut down both sides of the backbone from tail to neck; discard backbone (or sometimes I save to make homemade stock!].
Open the bird onto your work surface, breast side up. Make sure that the legs returned inward. Using your fist or mallet, wallop the bird on the breast, hard enough to dislodge the bones and flatten out the breast. (Reserve a little to baste with while cooking.
Smear both slides of the chicken with the marinade. Lay over indirect heat on the grill. Cook, basting from time to time with remaining marinade until the juices run clear when a thigh is pierced deeply with a fork. If cooking on a gas grill, it will take about 45 minutes, if only a charcoal grill more like 1 hour 15 minutes - 1 hour 30 minutes, depending on size of chicken.
About 10 minutes before the chicken is ready, put the knob onions on the grill, turning frequently until softened and browned.
Oven Baked Chicken Teriyaki
Category: world-cuisine
By Jennifer

Wonderful baked chicken with minimal mess to make for easy clean-up. My daughter says it's her favorite teriyaki chicken ever! Can be easily adapted to your tastes and can also be done on the stove if you prefer. Serve over rice.

Ingredients:
2 tablespoons cornstarch
2 tablespoons water
1 cup low-sodium soy sauce
½ cup white sugar
¼ cup mirin (Japanese sweet wine)
4 teaspoons grated fresh ginger
3 cloves garlic, minced
¼ teaspoon red pepper flakes
4  skinless, boneless chicken breast halves

Directions:
Preheat oven to 400 degrees F (200 degrees C). Whisk cornstarch and water together in a small bowl until dissolved; set aside. Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes. Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides. Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 315.2
Fat: 2.9 g
Saturated fat: 0.8 g
Carbohydrates: 39.9 g
Sugars: 30.8 g
Dietary fiber: 0.7 g
Protein: 28.1 g
Cholesterol: 67.2 mg
Sodium: 2184.5 mg
Crockpot French Herbed Chicken


Ingredients:
roasting chickens, seasoned flour, olive oil, carrot, onion, mushrooms, celery, fresh parsley, dried thyme, bay leaf, pepper

Directions:
In shallow bowl or pie plate, dredge chicken in seasoned flour.
Heat a tablespoon of the oil in a large skillet over medium-high heat. Brown chicken in hot oil, in batches, adding more oil if necessary. Remove to crockpot.
Drain excess fat from skillet. Add carrots, onions, mushrooms, and celery and sauté over medium heat a couple of minutes to soften the vegetables a bit. Add wine and seasonings and bring just to the boiling point. Allow to boil a minute or two in order to thicken and reduce the sauce a little. Pour over chicken in crockpot, including any bits left on the bottom of the skillet.
Cover and cook on low setting for 3-4 hours.
Remove bay leaf and celery before serving.
Easy Chicken Alfredo


Ingredients:
butter, parmesan cheese, garlic cloves, pepper, pasta

Directions:
In small saucepan, melt butter at low heat.
Add garlic, simmer until brown.
Add cream, stir until butter and cream no longer seperate.
Stir in cheese.
Continue to cook at low to medium heat for about 25-30 mins, stirring frequently. Do not allow mixture to boil.
Add pepper to taste.
Combine with chicken and pasta and serve.
Quick Pizza With Olives and Anchovies


Ingredients:
flour, mozzarella cheese, cheddar cheese, anchovies, olive oil

Directions:
Make bread dough according to pack instructions., Knead for 5 minutes till dough feels smooth and springy., Divide into two, roll out on lightly floured surface., Make 2 large thin circles., Lift these onto 2 baking sheets., Spoon on pizza topping, spread thinly with back of spoon., Top with cheese, anchovies and olives, drizzle oil over top., Bake for 20 minutes at 190 C or temp suggested on bread pack.
White Bean Fennel Soup


Ingredients:
onion, garlic clove, fennel bulb, mushrooms, no-salt-added diced tomatoes, dried thyme, black pepper, bay leaf, fresh spinach, frozen chopped spinach

Directions:
In a large saucepan (at least 5 quarts], add all ingredients but spinach.
Bring to a boil, stirring frequently to prevent sticking or burning.
Reduce heat and simmer for 30 minutes or until fennel is tender, stirring occasionally.
Discard bay leaf.
Add spinach and cook 3-4 min longer or until spinach is wilted.
Skillet Breakfast


Ingredients:
olive oil, onion, russet potato, red pepper flakes, bell pepper, monterey jack cheese, sour cream, eggs, dried oregano

Directions:
Preheat oven to 350°F.
Sauté onion in olive oil in an oven-safe skillet over medium heat until just starting to soften,.
Stir in potatoes and red pepper flakes, and continue to cook until potatoes are cooked through.
Add bell pepper to onions and potatoes for the last minute or two, just to get them started.
Meanwhile, whisk eggs into sour cream one at a time until all are smoothly combined.
Stir oregano into eggs.
Turn off heat under skillet and make sure no potatoes are sticking on the bottom.
Stir in cooked bacon, making sure everything is well-distributed.
Sprinkle in half the cheese, stirring just a bit to distribute.
Pour egg mixture over all, tilting skillet if nec. to get it covering the bottom.
Sprinkle remaining cheese on top.
Bake 20 min., or until eggs are set and edges are just beginning to brown.
Creamy Cornbread Casserole
Category: bread
By HOBOLTH4

This cornbread tastes like the corn cakes from a famous Mexican restaurant chain. Use an ice cream scoop to serve.

Ingredients:
1 (15 ounce) can whole kernel corn, drained and 1/2 liquid reserved
1 (14.75 ounce) can cream-style corn
2  eggs
1 (8 ounce) package dry corn bread mix
1 cup sour cream
8 ounces Cheddar cheese, shredded

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan. In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese. Bake in preheated oven for 30 minutes, until golden brown.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1 - 9x13 inch pan

Calories: 254.5
Fat: 13.4 g
Saturated fat: 7.2 g
Carbohydrates: 26.4 g
Sugars: 4.4 g
Dietary fiber: 1.2 g
Protein: 9.4 g
Cholesterol: 59.8 mg
Sodium: 642.3 mg
Salade de Carottes Rapes
Category: salad
By SBUDSKY

This carrot salad is a standard appetizer and snack in France.  As it's made with a tangy vinaigrette, it's comparable to an American coleslaw.

Ingredients:
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 teaspoon salt and pepper to taste
10  carrots, peeled and shredded

Directions:
In a medium bowl, whisk together the mustard, olive oil, salt and pepper. Add the shredded carrots, and mix until coated. Refrigerate for at least 2 hours before serving.

Yields: 5 servings

Calories: 55.4
Fat: 5.4 g
Saturated fat: 0.7 g
Carbohydrates: 1.6 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Sodium: 617.5 mg
Clay-Pot Honey Lemon Chicken


Ingredients:
broiler-fryer chickens, fresh lemon juice, fresh lemon juice, salt, fresh ground black pepper, butter, butter, honey, soy sauce, all-purpose flour

Directions:
Prepare a clay roaster by soaking in cold water for 15 minutes.
Wash the chicken well inside and out under cool running water. Pat dry with paper towels. Rub chicken all over with 2 tablespoons of the lemon juice and season evenly on all sides with the salt and pepper. Place the reserved lemon shell inside the chicken cavity. Place the chicken inside the prepared clay roaster and brush with the melted butter. Cover the roaster and transfer to a cold oven. Set the oven temperature to 400 degrees F and cook for 45 minutes.
Combine the remaining 1/4 cup of lemon juice, honey, and soy sauce in a small saucepan and cook over medium heat until heated through. In a small bowl, make a paste from the remaining 4 tablespoons of butter and the flour. Whisk the butter-flour mixture into the melted honey-lemon-butter mixture. Continue to cook until the sauce has thickened slightly. Remove the clay cooker from the oven and pour the honey-butter mixture all over the chicken, making sure to evenly cover the breast and any exposed areas. Cover the roaster and return the chicken to the oven for 45 minutes, or until it is cooked through and very tender. Transfer the chicken to a platter or carving board, cut into pieces and serve immediately. Transfer the sauce to a gravy boat for serving, or spoon some of the sauce over each piece of chicken.
I serve this with roasted potatoes or rice.
Southwestern Chicken Caesar Salad With Chipotle Dressing


Ingredients:
boneless skinless chicken breasts, olive oil, romaine lettuce, black beans, garlic-flavored croutons, parmesan cheese, red bell pepper, parmesan cheese, mayonnaise, parmesan cheese, sour cream, cumin, anchovy fillets, green onions, Dijon mustard, chipotle pepper, fresh garlic, Worcestershire sauce, black pepper, salt

Directions:
Brush olive oil over the chicken breasts, then sprinkle the fajita seasoning onto both sides.
Grill over medium-high heat about 6 minutes per side (or you may broil].
Allow to cool then slice into strips; set aside.
For the dressing; in a blender or food processor combine mayonnaise, 2/3 cup Parmesan cheese, sour cream, cumin, anchovy fillets, green onions, Dijon mustard, chipotle pepper, fresh garlic, Worcestershire sauce and black pepper; process or blend until smooth then season with salt if desired.
Place the lettuce in a large glass bowl, add in black beans; toss to mix.
Top the salad with croutons and red bell pepper rings and cooked chicken slices, then sprinkle with about 1/3 cup grated Parmesan cheese (or any amount desired].
Drizzle the dressing over the salad or serve dressing on the side.
Delicious!
Cranberry Apple Relish


Ingredients:
apples, fresh cranberries, sugar, salt, ground cloves, cinnamon, ground ginger, allspice

Directions:
Peel apples and cut in 16th's.
Place all ingredients EXCEPT cranberries in large pan; cover.
Bring to a boil; reduce heat and simmer for 10 minutes.
Add cranberries.
Simmer UNCOVERED 10 minutes.
With egg chopper, chop mixture to desired consistency, or not at all.
Grilled Yellowfin Tuna with Marinade
Category: seafood
By grncreek

This marinade can be used with most fish.

Ingredients:
4 (6 ounce) yellowfin tuna steaks
½ cup vegetable oil
⅓ cup soy sauce
¼ cup fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon grated lemon peel
1 clove garlic, crushed
4 wedges lemon, for garnish

Directions:
Prick tuna steaks all over with a fork and place in shallow glass dish. Whisk oil, soy sauce, lemon juice, Dijon mustard, lemon peel, and garlic together in a bowl; pour over the tuna steaks. Cover dish with plastic wrap and refrigerate 1 to 3 hours. Preheat grill for medium heat and lightly oil the grate. Remove tuna from the marinade. Shake excess moisture from the steaks. Pour the marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and cook marinade at a simmer for 10 minutes. Cook tuna on preheated grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 4 steaks

Calories: 447.5
Fat: 28.9 g
Saturated fat: 4.7 g
Carbohydrates: 5.2 g
Sugars: 0.8 g
Dietary fiber: 0.9 g
Protein: 41.5 g
Cholesterol: 77.1 mg
Sodium: 1328.3 mg
Restaurant-Style Taco Meat Seasoning
Category: world-cuisine
By GVSWIFE

This tastes very close to the taco seasoning favored by a very popular fast-food taco restaurant. You can make this at home, and let your family prepare tacos the way they like.

Ingredients:
1 ½ tablespoons corn flour
4 ½ teaspoons chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon seasoned salt
½ teaspoon paprika
¼ teaspoon cumin
½ teaspoon garlic salt
¼ teaspoon sugar
1 teaspoon dried minced onion
½ teaspoon beef bouillon granules
¼ teaspoon ground red pepper
1 ⅓ pounds lean ground chuck
1 cup water

Directions:
In a medium bowl, combine the corn flour, chili powder, onion powder, garlic powder, and seasoned salt. Stir in the paprika, cumin, garlic salt, and sugar. Blend in the onion, bouillon, and ground red pepper, stirring until all spices are well blended. Crumble the ground chuck into a large skillet over medium heat. Cook, stirring, until browned. Remove from heat, rinse meat with hot water, and drain water and grease from beef. Return meat to skillet, and pour in seasoning. Stir in water. Reduce heat to medium-low, and simmer until most of the liquid has cooked away, about 20 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 10 servings

Calories: 164.4
Fat: 12.4 g
Saturated fat: 5 g
Carbohydrates: 2.1 g
Sugars: 0.2 g
Dietary fiber: 0.5 g
Protein: 10.6 g
Cholesterol: 43.6 mg
Sodium: 212.1 mg
Nutritarian Balls!


Ingredients:
oatmeal, quinoa, almond butter, unsweetened flaked coconut, ground flax seeds, vanilla, walnuts

Directions:
"Stir together in bowl, toss in refrigerator for about a hour, take out and roll into balls.  You coulld swap out the cacao nibs for dry fruit, nuts, carrots."
Camotes al Horno (Baked Yams)
Category: side-dish
By Alenita

A traditional dish from Puebla, Mexico, Camotes al Horno has the sweet simplicity of baked yams with butter, honey and sugar. Serve as a sweet treat on their own, or try them in combination with savory meat dishes for an interesting mix of flavors.

Ingredients:
6 small yams
6 tablespoons butter
6 teaspoons honey
3 teaspoons white sugar

Directions:
Preheat oven to 250 degrees F (120 degrees C). Place yams in a large pot of lightly salted, boiling water and cook for about 10 minutes, or until tender. Drain. Arrange the yams in a lightly greased 9x13 inch baking dish. Cut a slit down the middle of each one and dab 1 tablespoon of butter in each. Bake in the preheated oven for 5 to 10 minutes, or until golden. Spoon 1 teaspoon honey into each yam, sprinkle each with sugar and serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 545.6
Fat: 12.1 g
Saturated fat: 7.4 g
Carbohydrates: 105.8 g
Sugars: 10 g
Dietary fiber: 14.4 g
Protein: 5.5 g
Cholesterol: 30.5 mg
Sodium: 113.6 mg
Tater Tot® and Bacon Breakfast Casserole
Category: breakfast-and-brunch
By SPezz

A yummy breakfast dish that's quick to throw together and great for guests or for Christmas morning.

Ingredients:
1 pound bacon, diced
1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
12  eggs
½ cup milk
1 pinch salt
⅛ teaspoon ground black pepper
2 cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain bacon on paper towels. Spread bacon into the bottom of a 9x13-inch baking dish to cover. Spread potato nuggets over the bacon. Beat eggs, milk, salt, and pepper together in a bowl; pour over the layer of potato nuggets. Top with Cheddar cheese. Bake in the preheated oven until hot in the center, about 1 hour.

Prep time: 10 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 15 mins
Yields: 1 13x9-inch dish

Calories: 522.2
Fat: 35.6 g
Saturated fat: 13 g
Carbohydrates: 29.9 g
Sugars: 2.1 g
Dietary fiber: 2.7 g
Protein: 26.5 g
Cholesterol: 330.4 mg
Sodium: 1189.9 mg
Cucumber Salad


Ingredients:
cucumbers, cucumbers, shallots, serrano chilies, granulated sugar, kosher salt, limes, juice of, fresh cilantro

Directions:
"In a bowl, combine all the ingredients except the peanuts. Toss gently and let sit for 15 minutes. Transfer to a serving bowl, shower with the chopped peanuts, and serve."
Ground Beef Sesame Ginger Stir Fry


Ingredients:
ground beef, water chestnuts, water, garlic powder, onion powder, zucchini, carrot

Directions:
Boil water and add rice; cover and set aside for 5 minutes.
In a 12-inch skillet or wok, add ground beef, and both powders, stirring often.
Remove beef and drain wok or skillet if needed.
In same skillet, add all veggies, water chestnuts and marinade.
Reduce heat to medium; cover.
Cook veggies 7 to 10 minutes or until crisp tender, stirring occasionally.
Return beef to skillet, mixing well.
Cook 2 to 4 minutes or until heated through.
Serve over rice.