xiaoxl/recipe_data huggingface dataset:
Spinach-Sesame Salad


Ingredients:
soy sauce, wine vinegar, garlic clove, salt, sugar, ginger, pepper, spinach, toasted sesame seeds

Directions:
"Mix oil, soy sauce, vinegar, garlic and seasonings. Pour over spinach. Sprinkle with sesame seeds and egg. Toss lightly and serve at once."
Spicy Glazed Chicken


Ingredients:
garlic cloves, ginger, green onions, hoisin sauce, honey, catsup, soy sauce, salt, pepper, chicken

Directions:
Using a food processor and the steel knife, mince garlic and ginger together. Add green onion and lemon peel to processor and process using on/off turns until minced. Add remaining ingredients (except for chicken] to processor and process until blended (5 seconds].
Pour mixture into two baggies or plastic containers large enough to hold chicken. Add chicken to baggies or containers, turning once to coat all sides of chicken. Refrigerate for several hours (at least 4], turning occasionally. Bring to room temperature before cooking. Drain chicken and reserving marinade.
***To cook in oven, preheat oven to 450°F Line pan with foil and arrange chicken on pan in a single layer, skin side down. Brush with marinade. Bake 20 minutes. Turn chicken, brush with marinade, cook an additional 20-30 minutes or until chicken is done and brown. Baste with remaining marinade.
****To cook on grill, prepare grill. Brush chicken with marinade and arrange on grill in a single layer, grilling for 20-30 minutes before turning, turn and brush again with marinade. Grill for 20-30 minutes until chicken is done and brown. Baste with any remaining marinade.
Romaine, Palm and Artichoke Salad


Ingredients:
romaine lettuce, flat leaf parsley, hearts of palm, prosciutto, water-packed artichoke hearts, pecorino romano cheese, asiago cheese, extra virgin olive oil

Directions:
Place romaine on a platter and toss with parsley tops.
Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle.
Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens.
Shred cheese with a vegetable peeler into short ribbons.
Drizzle the salad with balsamic vinegar and oil.
Season with salt and pepper.
Michal's Margaritas


Ingredients:
frozen limeade concentrate, triple sec, limes, juice of, salt

Directions:
Put limeade into a blender container.
fill empty can with Tequila and add to blender.
fill can 1/3 full with Triple Sec.
add lime juice.
turn on blender and gradually add ice cubes,1-2 at a time, allowing the mixture to become slushy before adding more.
continue to add cubes until the entire blender container is full of Margarita.
serve in chilled glasses, rimmed with coarse, salt, if desired.
Egg Foo Yung


Ingredients:
eggs, five-spice powder, green onions, garlic, green pepper, fresh bean sprouts, light soy sauce

Directions:
Season the eggs and beat in the five spice powder, if using.
In a wok or large frying pan, heat one tablespoon of the oil and when quite hot, pour in the egg.
Cook rather like an omelette, pulling the mixture away from the sides and allowing the rest to slip underneath.
Cook the egg until firm and then tip out.
Chop the'omelette' into small strips.
Heat the remaining oil and stir-fry the onion, garlic, pepper and bean sprouts for about 2 mins.
,stirring and tossing continuously.
Mix in the cooked rice and heat thoroughly, stirring well.
Add the soy sauce and sesame oil then return the egg and mix in well.
Serve immediately, piping hot.
Skinnier Moist Chocolate Snack Cake


Ingredients:
egg substitute, prune baby food, nonfat milk, ground ginger, ground cinnamon, instant coffee granules, vanilla extract

Directions:
Preheat oven to 350°F.
Coat bottom of 9-inch X 13-inch baking pan with cooking spray.
Throw all the stuff in a big, deep bowl  and beat the heck out it with electric mixer; medium speed for 2 minutes. (If you use the optional chips, stir them in last unless you want them pulverized.].
Spread the batter into prepared pan.  Batter will be thick, sorta like a brownie batter.
Bake for 35 minutes or till top springs back when touched, tester comes out clean and cake starts to pull away from sides of pan.
NB - I tried something I read in an America's Test Kitchen cookbook - rotated the pan at half-time (~16 minutes]. Supposedly, professional bakers do this to achieve an even rise. I do have a level-er than normal-for-me cake so I must have been baking in the dark for the past 40 years. ;-].
I like it best still warm, straight up without icing or any decorative frou-frou. Feel free to pimp it up if you want to.
Aartappel-Poeding (South Africa)


Ingredients:
potatoes, eggs, sugar, salt, lemon, zest of, butter, nutmeg

Directions:
Prehest oven to 350 degrees.
To the potatoes add eggs, sugar, salt, vanilla, almond or lemon essence and zest. Put dabs of butter on top and top with a good grating of nutmeg or almond slices.
Bake in a lightly buttered casserole dish for 30 minutes till lightly browned.
Kokoshka sou Oris (Macedonian Chicken and Rice)


Ingredients:
chicken, rice, butter, onion

Directions:
Place chicken in pot, cover with water and bring to boil removing any scum from the top.
Season to taste with salt and pepper and cook till tender-remove when cooked through, and reserve liquid to cook rice in.
When chicken is cooked, melt butter in a metal baking pan, and fry the finely chopped onion till transparent.
Add the rice and fry it for a minute, being careful not to burn it.
Add 6- 7 cups of chicken broth or stock and bring to the boil--you may want to use the liquid that you boiled the chicken in.
Place chicken pieces on top of rice.
You can also place a couple of tomatoes cut in half with the cut side up in the baking dish.
Bake at 350 degrees for 15 to 20 minutes, or until the stock is absorbed and rice is tender.
Yeast Waffles
Category: breakfast-and-brunch
By JANET MORRIS

This is a traditional waffle recipe. It makes tasty, crunchy waffles. They are very good with syrup, or my personal favorite is waffles topped with whipped cream and fresh strawberries!

Ingredients:
2 cups milk
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
½ cup butter, melted
1 teaspoon salt
1 teaspoon white sugar
3 cups sifted unbleached all-purpose flour
2  eggs, slightly beaten
½ teaspoon baking soda

Directions:
Warm the milk in a small saucepan until it bubbles, then remove from heat. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine milk, yeast mixture, butter, salt, sugar and flour. Mix thoroughly with rotary or electric mixer until batter is smooth. Cover and let stand at room temperature overnight. The next morning, stir beaten eggs and baking soda into the batter; beat well. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.

Prep time: 30 mins
Cook time: 10 mins
Total time: 14 hrs
Yields: 6 servings

Calories: 433.8
Fat: 19.3 g
Saturated fat: 11.4 g
Carbohydrates: 52.8 g
Sugars: 4.6 g
Dietary fiber: 1.9 g
Protein: 11.8 g
Cholesterol: 109.2 mg
Sodium: 660.5 mg
Light as Air Banana Cake


Ingredients:
butter, sugar, banana, pecans, flour, salt, milk, baking soda, warm water, vanilla, butter, confectioners' sugar, heavy cream, vanilla, pecans

Directions:
Preheat oven to 350* Grease and flour two 9" layer cake pans or 10" tube pan., Cream butter with sugar., Add yolks and beat., Add mashed bananas and pecans., Sift together flour and salt., Combine with creamed mixture alternately with milk., Fold in beaten whites., Add soda dissolved in water and then vanilla., Bake for 25 to 30 min., Cool and frost with Pecan Frosting or frosting of your choice.
Western Omelet
Category: breakfast-and-brunch
By aDsm

This is the ultimate Western omelet! You can even put red bell peppers and sausage in it, if you like.

Ingredients:
2 teaspoons butter, divided
⅓ cup sliced fresh mushrooms  (Optional)
¼ cup chopped green bell pepper
2  green onions, sliced on the bias
¼ cup cooked ham strips
salt and ground black pepper to taste
2  eggs

Directions:
Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm. Beat eggs together in a bowl; season with salt and pepper. Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes. Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 1 omelet

Calories: 319.9
Fat: 24.5 g
Saturated fat: 10.5 g
Carbohydrates: 5.5 g
Sugars: 2.8 g
Dietary fiber: 1.6 g
Protein: 20.5 g
Cholesterol: 412.4 mg
Sodium: 793.1 mg
Whooo Zippy! Artichoke Jalapeno Dip


Ingredients:
chopped pimiento, artichoke hearts, mayonnaise, diced green chilies, monterey jack cheese, romano cheese

Directions:
Spray 1 1/2 qt casserole dish with oil.
Mix pimiento, artichokes, mayonnaise, green chilies, jalapenos, Monterey Jack cheese and 1/2 cup grated cheese. Spoon into a shallow 1 ½ quart casserole.  Sprinkle with remaining 1/4c shredded cheese. Bake uncovered at 325 degrees for 30 minutes or until bubbly.
Serve with crackers or baguette bread slices.
Refrigerated Cukes


Ingredients:
cucumbers, onion, green pepper, canning salt, sugar, vinegar, celery seed

Directions:
Put the vegetables in a large bowl and sprinkle the salt over top., Let them sit for 2-3 hours., Combine the rest of the ingredients to make a brine., Pour it over the vegetables., Put the vegetables in jars., It will keep, refrigerated, for about 10 weeks.
Turkey Croissants With Cranberry Salsa


Ingredients:
mayonnaise, whole berry cranberry sauce, muenster cheese, provolone cheese, red leaf lettuce, tomatoes

Directions:
Cut croissants in half, length-wise.
Slather 1/4 of the cranberry sauce on one side of a croissant and 1/4 of the mayonnaise on the other half.
Layer the sandwich with 1/4th of the turkey, a slice of cheese, lettuce and tomato.
Cut in half and serve.
Broccoli and Chicken Baked Mac & Cheese


Ingredients:
chicken breast, olive oil, broccoli florets, elbow macaroni, evaporated milk, sour cream, milk, parmesan cheese, seasoning salt, butter, sharp white cheddar cheese

Directions:
Preheat oven to 350.
Heat about 1 tbsp olive oil in a large saucepan over Medium/High heat. Add chicken to the pan and saute until done, seasoning with salt and pepper if preferred.
If broccoli florets are not already cooked and chopped, do this now. You can buy frozen chopped broccoli to save time.
Add chicken and broccoli to the already cooked macaroni pasta. Toss to make sure it is well mixed.
In a medium mixing bowl, combine the cheddar cheese soup, evaporated milk, sour cream, milk, Parmesan and seasoned salt. Add the butter after everything else is mixed.
Cover with plastic wrap and cut a few slits in the top to vent.
Microwave for 4 minutes to melt butter and heat the rest of the soup mixture. Make sure butter is melted when finished. If not, stir and microwave for another minute or two.
To assemble the macaroni, layer 1/2 of the macaroni/chicken/broccoli mixture in the bottom of a sprayed 9x13 glass baking dish. Top with half of the cheese soup mixture. Top with half of the shredded cheese.
Repeat all three layers one more time.
Bake, uncovered, for 25 minutes or until the edges are bubbly and the cheese on top is melted. If the top is already browned, skip the next step.
Turn oven to BROIL and allow macaroni to remain in the oven for 5 minutes until the cheese on top is lightly browned. You may even want to keep the oven door open a crack to watch the top and make sure it doesn't burn.
You can make this a day or two ahead of time, cover with plastic wrap and keep in the fridge until you are ready to bake it. Just remove it from the fridge about 45 minutes before baking so it comes up to room temperature and cooks evenly.
My Favorite Omelet


Ingredients:
eggs, milk, scallion, cremini mushrooms, button mushroom, avocado, roma tomato, sharp cheddar cheese

Directions:
Heat pan on medium with about a teaspoon of oil.
Crack both eggs into bowl, then add salt, pepper and milk.  Whisk until well-blended.
Pour egg into hot pan and immediately tilt pan so that egg mixture covers entire bottom.
Scatter/layer most of each of the remaining ingredients (leaving a bit of each for garnish] over ½ the omelet and allow to cook until you’re able to flip the empty half over onto the half with “goodies”. A fish spatula works better than a regular one here because it lifts more of the omelet, reducing the chance of tearing it.
Cook to your desired doneness; I like mine very dry with some color to it and that takes just a couple of minutes, so be careful you don’t burn your omelet.
Garnish with remaining ingredients and the last bacon slice, then GOBBLE-GOBBLE!
Provolone Corn Loaf


Ingredients:
cornmeal, cornmeal, flour, fresh sage, dried rubbed sage, baking powder, salt, fresh coarse ground black pepper, baking soda, cayenne pepper, eggs, buttermilk, olive oil, provolone cheese, mozzarella cheese

Directions:
set oven to 350 degrees, (second lowest rack].
grease a 8x4 baking pan.
Sprinkle 2 tsp.
cornmeal on the bottom and sides of loaf pan; set aside.
In a large bowl, combine flour, sage, baking powder, salt, pepper, baking soda, cayenne if desired, and remaining cornmeal.
In another bowl, beat the eggs, buttermilk and oil.
Stir into dry ingredients, just until moistened.
Fold in cheese.
Pour into pan, bake for 40-50 mins, or until loaf test done.
Cool 10 minutes before removing from pan.
Refrigerate any leftovers.
Rustic Apple Tart


Ingredients:
all-purpose flour, salt, sugar, butter, water, apples, cinnamon, nutmeg, vanilla, white sugar, golden raisin, butter, egg, water, white sugar, pecans

Directions:
Prepare crust. In a mixing bowl, combine flour, salt and sugar, mix well. Add butter. Using a pastry blender or a fork, blend in butter until the mixture is crumbly, like oatmeal. Gradually add the ice water, 1-tablespoon at a time, just until the dough comes together. Be sure not to add too much water. Empty the dough from the mixing bowl on to a piece of waxed paper. Using the waxed paper, shape the dough into a flat disc. Wrap in waxed paper or plastic wrap and chill in refrigerator for at least half an hour. You may also use your hands to form the dough into a disc but the less you touch the dough, the flakier the crust will be.
Prepare apple filling. In a large mixing bowl, add sliced apples. Sprinkle with lemon juice, cinnamon, nutmeg, vanilla, white sugar and golden raisins. Toss well to combine. Add butter in small pieces and toss.
Prepare a baking sheet by lining with a piece of parchment paper. Preheat oven to 400F degrees. Remove dough from the refrigerator. On a floured surface, roll dough into a rough circle, about 13 inches in diameter or 1/4 inch in thickness. Gently roll dough back up onto the rolling pin and transfer onto baking sheet. Pour apple mixture into the centre of the dough.
Gently fold up the edges of the dough over the apples, leaving the centre open. You want the tart to look quite rustic, not shaped evenly like a pie. Make an egg wash using 1 egg and a splash of water. Whisk well with a fork. Brush egg wash over the crust evenly with a pastry brush. Sprinkle the crust with white sugar. Sprinkle chopped pecans over the whole tart, gently pressing into the crust so they stick to the egg wash. Place in oven at 400° F and bake for 12 minutes. The high heat will help to cook the bottom of the tart well and to create a flakier crust.
After 12 minutes, turn the oven down to 350° F and continue baking for another 25 to 30 minutes or until centre is bubbling and the crust is golden brown in colour. Remove from oven and allow to cool slightly. Serve warm with a scoop of vanilla ice cream, a sprig of fresh mint and a sprinkling of cinnamon.
Krispy Treat Drip Cake


Ingredients:
unsalted butter, cream cheese, powdered sugar, vanilla extract, milk, mini marshmallows, butter, chocolate, chocolate, heavy cream, marshmallows

Directions:
MAKE THE BUTTERCREAM FROSTING:
In a mixer fitted with the paddle attachment, beat butter and cream cheese until smooth, about 2 minutes.
Slowly add powdered sugar, followed by vanilla and milk. Mix until light and fluffy.
MAKE THE KRISPY TREATS:
Prepare 4 (6-inch] round and 1 (4-inch] square cake pans with non-stick cooking spray.
Place cereal in a large bowl. Set aside.
In a large pot over medium heat, melt butter. Add in mini marshmallows and stir constantly until melted.
Add melted marshmallow mixture to cereal and mix until well combined.
Allow to cool 5 minutes, then mix in 1 cup of sprinkles.
Divide the mixture evenly between the 5 prepared pans, then add 1/4 cup sprinkles to the top of the square pan.
Spray hands with non-stick cooking spray and press down until the layers are tightly packed. Set in the fridge for 20 minutes, then remove from pans.
Place one round krispy treat layer on a cake stand. Cover the top with about 1/2 cup frosting.
Repeat with the second and third layer.
Add the fourth layer and frost the top of the cake. Bring the frosting down the sides of the cake. Use an offset spatula to scrape the top and edges and smooth the frosting. The frosting should not cover the entire cake. Some of the krispy treat layers will show through.
Set in the fridge for at least an hour.
MAKE THE GANACHE:
Place 1 cup turquoise chocolate in a medium bowl.
In a medium saucepan, bring 1/2 cup cream to a boil over medium heat. Pour over turquoise chocolate and whisk until smooth and shiny. Let cool about 20 minutes until thickened but still runny.
Use a spoon to drip chocolate down the sides of the cake and cover the top.
Chill cake in fridge 30 minutes to 1 hour.
Place 1 cup pink chocolate in a medium bowl.
In a medium saucepan, bring 1/2 cup cream to a boil over medium heat. Pour over pink chocolate and whisk until smooth and shiny. Let cool about 20 minutes until thickened but still runny.
Remove cake from fridge and use a spoon to drip chocolate down the sides of the cake and cover the top.
Sprinkle remaining 1/4 cup sprinkles over the top of the cake.
MAKE THE DECORATION:
Place the remaining 1/2 cup turquoise chocolate in a small microwave-safe bowl and melt  at half power in the microwave, stirring occasionally. Dip 6 marshmallows halfway into the pink chocolate. Let dry on a sheet of parchment paper.
Repeat process with the remaining 1/2 cup pink chocolate and the remaining 6 marshmallows.
Cut the remaining 4-inch square layer of krispy treats into 1-inch squares.
ASSEMBLE THE CAKE:
Top the cake with krispy treat squares and chocolate-dipped marshmallows. Store, covered, in fridge for up to 3 days.
Albanian Chicken Kebabs


Ingredients:
chicken breasts, salt, pepper, garlic, paprika, honey, oregano, olive oil

Directions:
You will need 5 kebab sticks / skewers. If you are using wooden ones then leave them to soak in cold water for 10 minutes first to prevent them burning.
Start with a piece of chicken and push it down the skewer leaving about 5cm at the bottom to hold.
Add a piece of red pepper followed by a piece of Albanian salami then another piece of chicken. Repeat the pattern 5 times and finish with a piece of chicken on top.
Follow this pattern for the rest of the skewers making 5 in total. If there is any ingredients left, make up an extra skewer or add another layer to each one using them up.
Place on a tray or board to rest while the marinade is made.
Mix together the olive oil, garlic, salt, pepper, paprika, oregano and honey in a small bowl.
Brush the marinade over the kebabs ensuring you cover all sides and leave to rest for 10 minutes before cooking. Alternatively you can cover these with cling film and keep these in the fridge for up to 24 hours.
Place the kebabs on a grilling machine such as a George Foreman, close the lid and cooking for 10 -12 minutes on a high setting. Turn the kebabs occasionally. You can also cook these kebabs under the grill on a baking tray or on the BBQ.
Serve as kebabs or great when removed the skewers and mixed into a salad.
Chinese-Style Pork Stir-Fry


Ingredients:
boneless pork chop, soy sauce, honey, ground ginger

Directions:
Heat the oil in large nonstick wok or skillet on medium-high heat. Add meat; stir-fry 5 minute or until cooked through.
Add the remaining ingredients; stir-fry 5 minute or until vegetables are heated through.
Serve over hot cooked rice.
Instant Pot® Greek Chicken
Category: world-cuisine
By FestivelySouthern

So for Christmas I received an Instant Pot® and immediately thought how cool. I had heard about them in podcasts that I listen to, but then thought will I really use it? Yes! I love it... cuts down cook time and everything is super tender and flavorful. I am a fan! This Greek chicken was done in no time!

Ingredients:
2 tablespoons avocado oil
6 cloves roasted garlic, mashed
2 pounds skinless, boneless chicken breasts
1 tablespoon garlic and herb seasoning, or more to taste
½ teaspoon garlic salt
¼ teaspoon ground black pepper
1 (8 ounce) jar marinated artichoke hearts, drained
1 cup sliced Kalamata olives
½ medium red onion, sliced
½ (16 fl oz) bottle Greek salad dressing
1 tablespoon arrowroot starch, or as needed
1 (4 ounce) package crumbled feta cheese  (Optional)

Directions:
Select the Saute function on your multi-functional electric pressure cooker (such as Instant Pot®). Add oil and roasted garlic to the pot; cook and stir until fragrant, about 1 minute. Season 1 side of chicken breasts with 1/2 of the garlic and herb seasoning, garlic salt, and black pepper. Place chicken in the pot, seasoned side down. Cook until browned, about 2 minutes. Season the top with the remaining garlic and herb seasoning, garlic salt, and black pepper. Flip and cook until other side is browned, about 2 minutes. Arrange artichoke hearts and olives around the chicken in the pot, filling in any gaps on the bottom and on top of chicken. Top with red onion. Pour dressing over chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken from the pot. Add arrowroot starch to the liquid in the pot and whisk until combined. Return chicken to the pot. Allow sauce to thicken, about 3 minutes. Sprinkle with additional salt and pepper and top with feta cheese.

Prep time: 10 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 8 servings

Calories: 376.2
Fat: 26.2 g
Saturated fat: 5.3 g
Carbohydrates: 8.5 g
Sugars: 1.9 g
Dietary fiber: 1.3 g
Protein: 27.1 g
Cholesterol: 77.2 mg
Sodium: 939.3 mg
Caramel Nut Brownie Cookies


Ingredients:
flour, eggs, pecan pieces

Directions:
Preheat the oven to 350F and spray two baking sheets with nonstick cooking spray.
Stir together cake mix, flour, oil and eggs in a large bowl until a soft dough forms.
Drop large tablespoons of dough onto prepared baking sheets.
Press four caramel squares and some pecan pieces into the top of each.
Bake for 10 to 12 minutes or until cookies are set but slightly soft in the center.
Leftover Steak Skillet


Ingredients:
beef steaks, garlic, whole cumin seed, cardamom, ground cumin, tomatoes, beef broth, farfalle pasta, cornstarch, sour cream

Directions:
"In a large skillet with a lid, brown steaks and garlic.  Add tomato, cumins and cardamon and cook for 1-2 minutes.  Add broth and bring to boil.  Add noodles, cover and cook until noodles are done dente.  In a small bowl, combine cornstarch with some of the broth from the skillet and whisk until cornstarch is dissolved.  Add to skillet and simmer for 3-5 minutes, until mixture starts to thicken.  Stir in sour cream.  Serve."