xiaoxl/recipe_data huggingface dataset:
Spicy Thai Peanut Noodles
Category: world-cuisine
By Seaottr

This Thai peanut noodle dish is a delicious recipe with just the right amount of heat! It's simple to prepare, but requires a bit of organization while assembling/cooking, because it goes quickly. Preparing your ingredients beforehand is key! For vegetarians, you can make this without the chicken and fish sauce and it tastes just as good! Serve hot. You could also garnish this with chopped unsalted peanuts.

Ingredients:
½ cup peanut butter
6 tablespoons reduced-sodium soy sauce
3 ½ tablespoons rice vinegar
3 tablespoons brown sugar
3 tablespoons sesame oil
2  red Thai chiles, seeded and finely chopped
2 tablespoons chile-garlic sauce
2 tablespoons freshly grated ginger
1 teaspoon fish sauce
¼ teaspoon ground black pepper
3 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
1 cup matchstick carrots
1  red bell pepper, sliced into thin strips
4  green onions, thinly sliced
2 cups bean sprouts, rinsed and drained
¼ cup chopped fresh cilantro
1 (16 ounce) package pad Thai rice noodles
1 tablespoon chopped unsalted peanuts  (Optional)

Directions:
Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside. Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl. Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm. Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain. Stir cooked noodles into vegetable mixture. Garnish with peanuts.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 686.7
Fat: 28.2 g
Saturated fat: 5.1 g
Carbohydrates: 81.5 g
Sugars: 12.1 g
Dietary fiber: 4.7 g
Protein: 27.5 g
Cholesterol: 46.1 mg
Sodium: 1100.8 mg
Fried Green Tomatoes
Category: side-dish
By BETHZUKE

These wonderful country-fried green tomatoes make a great side dish for summer!

Ingredients:
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
5  green tomatoes, sliced 1/2 inch thick
1 cup crushed saltine crackers
2  eggs, beaten
½ cup butter

Directions:
In a small bowl, stir together the flour, salt and pepper. Place the crushed saltine crackers in another bowl, and the beaten eggs in a third bowl. Melt the butter in a large skillet over medium heat. Dip each tomato slice in the egg to coat, then in the flour mixture. Dip the floured tomato slice back into the egg, and then into the cracker crumbs. Place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 3 to 5 minutes per side.  Add more butter to the pan, if necessary. Serve hot!

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

Calories: 309.7
Fat: 18.7 g
Saturated fat: 10.5 g
Carbohydrates: 29.8 g
Sugars: 4.3 g
Dietary fiber: 2.1 g
Protein: 6.8 g
Cholesterol: 102.7 mg
Sodium: 658.8 mg
Googled Baked Beans


Ingredients:
kidney beans, brown sugar, ketchup, green pepper, onions, bacon

Directions:
Preheat oven 350., Fry bacon., Combine all ingredients., Place in baking dish and bake for 2 hours.
Fancy Chicken Salad and Croissant Sandwiches


Ingredients:
chicken, green apple, grapes, mayonnaise

Directions:
Drain chicken and dump contents in bowl.
I use a potato peeler and peal my apple. Sometimes I just scrape the whole apple and chop the scrapings. Or you could just finely chop the whole apple.
I usually cut the grapes in half with a knife. or I take a grape between my thumb and index finger and smash it and it break into 2 pieces. I do this to over half the bag. That works 2!
Add the mayo and stir all together.
Cut croissants in half and spoon mixture on.
This looks very pretty and elegant!
TENDER OVEN-BAKED CHICKEN


Ingredients:
olive oil, lemon juice, dried rosemary, sea salt, black pepper

Directions:
In a bowl, place chicken. Pour oil and freshly squeezed lemon juice over. Sprinkle with herbs of your choice. Toss chicken breast to coat.
Place chicken on a baking sheet lined with foil that has been lightly greased. Transfer to a 400º F preheated oven and bake between 23 to 26 minutes, depending on the thickness of the breast or until the internal temperature reaches 165º F.
Remove from the heat and let it rest for 5 minutes before slicing or serving.
Hot Dog Onions


Ingredients:
olive oil, onions, ketchup, barbecue sauce

Directions:
1. Add olive oil to large skillet over medium heat. Saute onions until soft and translucent.
2. In a bowl, combine ketchup and barbecue sauce,mixing well. pour mixture into skillet,covering onions entirely.Simmer 10 minutes, stirring occasionally. May be frozen and reheated.
Mock Pecan Pie


Ingredients:
pinto beans, sugar, eggs, salt

Directions:
Preheat oven to 425 degrees.
Beat sugar, salt and eggs together.
Add beans.
Mix well.
Let ingredients stand for 1/2 hour.
Pour into pie shell.
Bake at 425  until crust begins to brown, then reduce temp to 375 degrees and bake 30 additional minutes or until center of pie is set.  Serve warm with ice cream or whipped cream.
Terrific Trail Mix
Category: appetizers-and-snacks
By USA WEEKEND columnist Jean Carper

Fruit, seeds, and nuts are mixed together in this flavorful snack mix.

Ingredients:
1 cup combination diced dried fruit, such as prunes, apricots, pears and apples
½ cup raisins and/or dried cherries or cranberries
1 ½ cups unsalted sunflower seeds
1 cup unsalted dry-roasted peanuts (or honey-roasted peanuts, chopped walnuts or unsalted almonds)

Directions:
Mix all. Makes 4 cups.

Yields: 4 cups

Calories: 95.8
Fat: 4.6 g
Saturated fat: 0.6 g
Carbohydrates: 13.2 g
Sugars: 3.4 g
Dietary fiber: 0.9 g
Protein: 2.6 g
Sodium: 3.1 mg
5 Cheese Macaroni and Cheese


Ingredients:
elbow macaroni, butter, cream cheese, sharp cheddar cheese, gouda cheese, swiss cheese, muenster cheese, eggs, salt, fresh ground pepper, cayenne pepper, garlic powder, onion powder

Directions:
Cook 2 cups macaroni noodles in salted boiling water for only about 6 minutes > do not over cook as they will continue to cook in the oven.
While noodles are cooking: mix eggs, milk, cream cheese, melted butter and spices together in large mixing bowl.
Drain noodles.
Add noodles and all the shredded cheese to egg mixture.
Pour into a greased 9x13 baking pan.
Bake in a 325 degree oven for 45 minutes.
Vicious Kiss


Ingredients:
cherry juice, fresh lime juice, Absolut citron vodka

Directions:
Mix in martini shaker with ice., Pour into martini glass., You can garnish this with a stemmed marachino cherry.
Down Home Chitterlings
Category: meat-and-poultry
By KERYNE

Chitterlings or pork intestines are a favorite among Southern families. Traditionally, they are prepared during the holiday season, but deep freezing makes them available year round.  Be sure to wash any surface and your hands thoroughly with a bleach solution to avoid contamination while handling raw chitterlings. Chitterlings are very good and are allowed, in moderation, under some popular Low Carb Diets. Be certain to pass the vinegar and hot sauce. Enjoy!

Ingredients:
10 pounds frozen cleaned chitterlings, thawed
1  onion, roughly chopped
2 teaspoons salt
1 teaspoon crushed red pepper flakes
1 teaspoon minced garlic

Directions:
Soak the chitterlings in cold water throughout the cleaning stage.  Each chitterling should be examined and run under cold water, all foreign materials should  be removed and discarded.  Chitterlings should retain some fat, so be careful to leave some on.  After each chitterling has been cleaned, soak in two cold water baths for a few minutes.  The second water should be clearer. If not, soak in one more bath. Place the chitterlings in a 6 quart pot, and fill with cold water. Bring to a boil, then add the onion and season with salt, garlic and red pepper flakes. Be sure the water is at a full boil before adding seasonings, or the chitterlings could become tough. Continue to simmer for 3 to 4 hours, depending on how tender you like them. Serve with spaghetti or turnip greens. Be certain to pass the vinegar and hot sauce.

Prep time: 2 hrs
Cook time: 6 hrs
Total time: 8 hrs
Yields: 12 Servings

Calories: 312.2
Fat: 26.9 g
Saturated fat: 12.6 g
Carbohydrates: 1.1 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 16.6 g
Cholesterol: 365.4 mg
Sodium: 411.8 mg
Rogene's Bread Pudding With Vanilla Sauce


Ingredients:
milk, sugar, salt, nutmeg, raisins, eggs, cinnamon, vanilla, sugar, butter, milk, vinegar, light corn syrup, baking soda, vanilla

Directions:
To make bread pudding: mix everything but raisins. Set aside.
In a 9x13 inch baking dish layer bread halfway up. Pour mixture over. Sprinkle raisins on top. Bake at 350 degrees for approx 45-60 minutes, checking often for a knife to come out clean.
To make sauce: Heat all ingredients except the vanilla over medium heat, stirring constantly. Bring to a boil and boil for 5 minutes. Remove from heat and add vanilla.
Spoon yourself out some bread pudding and top it off with the sauce and some cool whip.
Orange Almond Biscotti II
Category: world-cuisine
By Karen

These biscotti are very low in fat but they are delicious. You can substitute the almonds with 3/4 cup cranberries.

Ingredients:
2 ¼ cups all-purpose flour
1 ¼ cups white sugar
1 pinch salt
2 teaspoons baking powder
½ cup sliced almonds
1 tablespoon orange zest
3  egg, beaten
1 tablespoon vegetable oil
¼ teaspoon almond extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet. In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest.  Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball. Separate dough into 2 pieces and roll each one  into a log about 8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20 to 25 minutes.  Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. Set cookies on side  back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.

Yields: 2 dozen

Calories: 218.7
Fat: 4.6 g
Saturated fat: 0.7 g
Carbohydrates: 39.9 g
Sugars: 21.1 g
Dietary fiber: 1.1 g
Protein: 4.8 g
Cholesterol: 46.5 mg
Sodium: 99.3 mg
Kat's Mom's Novocain Cocktail


Ingredients:
Kahlua, brandy

Directions:
Hide car keys someplace you will find them when you are yourself again.
Stir together (no ice - you have a toothache after all!].
Sip and feel better!
Greek Chicken and Vegetables in Foil


Ingredients:
chicken breasts, green beans, tomatoes with onion and garlic, oregano, salt, pepper, feta cheese

Directions:
Combine chicken, greens beans, tomatoes, and seasonings in a large bowl.
Tear off 4 12x18 sheets of heavy duty aluminum foil.
(or use those nifty Hot-Bags!] Center one fourth of chicken mixture on each sheet.
Bring up sides of foil and double fold.
Double fold ends to form a packet, leaving room for heat circulation inside packet.
OVEN: Bake in a preheated 450 degree oven for 20-25 minutes on a cookie sheet in oven.
GRILL 10-14 minutes over medium high heat in covered grill.
Sprinkle with feta cheese before serving.
2-Minute Microwave Lime Cheesecake


Ingredients:
graham cracker crumbs, butter, sugar, cream cheese, sugar, lime, zest of, fresh lime juice, key lime juice, egg, potato starch

Directions:
Combine crumbs with butter and 1 tbsp sugar; stir until sandy in texture. Divide between two pint-sized Mason jars or large coffee mugs. Pack crumbs down into bottoms.
Stir remaining ingredients together until smooth. Divide between vessels. Place in microwave for 2 minutes on high (if your microwave does not have a rotating plate, turn vessels 90° after 1 minute]. Continue to cook for 30-second intervals until the tops appear dry.
Transfer to refrigerator for at least 1 hour before serving. The top will develop a dimple as it cools; top with a dollop of whipped cream to cover it up.
Philly Cheesy Salsa Dip


Ingredients:
low-fat cream cheese, salsa, green onions, fresh cilantro

Directions:
Spread cream cheese onto microwaveable plate; top with salsa and shredded cheese.
Microwave on high 45 seconds to 1 minute or until shredded cheese is melted. Sprinkle with onions or cilantro.
Cinnamon Mocha Coffee


Ingredients:
ground coffee, ground cinnamon, ground nutmeg, water, milk, brown sugar, vanilla extract

Directions:
In a small bowl, combine coffee grounds, cinnamon and nutmeg; pour into a coffee filter of a drip coffeemaker. Add the water; brew according to the manufacturer's directions.
In a large saucepan, combine the milk, chocolate syrup and brown sugar. Cook over low heat until sugar is dissolved, stirring occasionally. Stir in the vanilla and brewed coffee. Ladle into mugs; garnish with whipped cream if desired.
Thai Chicken Meatballs


Ingredients:
ground chicken, scallions, ground coriander, fresh cilantro, fresh lemon juice

Directions:
Mix all ingredients together, except oil (and cucumber and chile sauces].
Wet hands, and take one tbsp of mixture and form into meatball; repeat.
Shallow-fry the meatball until they are brown and cooked through.
Serve with Thai cucumber sauce (may use recipe#29196] and Thai red chile sauce (may use recipe#30195], or other dipping sauces of choice, if desired.
Crusty Garlic Bread


Ingredients:
garlic cloves, olive oil, fresh parsley, fresh thyme, dried thyme, fresh marjoram, dried marjoram, paprika, parmesan cheese

Directions:
Preheat oven to 350°F.
In a small bowl, combine the garlic and oil, mix well.
In another bowl, combine parsley, thyme, marjoram and paprika.
Add Parmesan; mix well.
Cut each loaf crosswise into diagonal slices, without cutting all the way through.
Brush cut sides of slices with garlic oil.
Sprinkle herb mixture between slices.
Wrap each loaf in foil, place on a baking sheet.  Bake until heated through, about 10 to 15 minutes.
Unwrap the loaves and place them on a breadboard or in a basket.  Serve immediately.
FREEZER Follow the recipe through step 2, but wrap each loaf in plastic wrap and then in foil.
Freeze up to 1 month.
To heat, preheat oven to 350°F.
Remove foil and plastic wrap from loaves; rewrap in foil.
Place on a baking sheet and bake until heated through, about 25 to 30 minutes.
Slow Cooker Pulled Pork Barbeque
Category: main-dish
By Belinda Carter McDowell

Make sure you have extra buns on hand because people will be going back for more. Excellent the next day for leftovers. Serve with your favorite coleslaw recipe.

Ingredients:
2 cups chopped celery
1  onion, chopped
1 cup barbeque sauce
1 cup ketchup
½ cup water
1 teaspoon garlic powder
1 teaspoon chili powder
salt and ground black pepper to taste
1 (4 pound) pork shoulder roast

Directions:
Stir celery, onion, barbeque sauce, ketchup, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. Place roast into the mixture. Cook on Low for 7 hours (or High for 5 hours). Shred the meat with two forks and stir into the liquid; cook for 1 hour more.

Prep time: 10 mins
Cook time: 6 hrs
Total time: 6 hrs 10 mins
Yields: 8 servings

Calories: 322.9
Fat: 13.8 g
Saturated fat: 4.8 g
Carbohydrates: 22.8 g
Sugars: 16.8 g
Dietary fiber: 1.3 g
Protein: 26.3 g
Cholesterol: 89.4 mg
Sodium: 787.4 mg
Greek Tzatziki
Category: side-dish
By LeeleeCooks

This cool Greek dip only gets better with time. Serve with pita bread, in gyros, on lamb or with whatever you like!

Ingredients:
1 (32 ounce) container plain low-fat yogurt
½  English cucumber with peel, grated
1 clove garlic, pressed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
3 tablespoons chopped fresh dill
1 tablespoon salt, or to taste
1 tablespoon freshly ground black pepper, or to taste

Directions:
Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.

Prep time: 20 mins
Total time: 8 hrs 20 mins
Yields: 5 cups

Calories: 21.6
Fat: 1 g
Saturated fat: 0.3 g
Carbohydrates: 1.9 g
Sugars: 1.7 g
Dietary fiber: 0.1 g
Protein: 1.3 g
Cholesterol: 1.4 mg
Sodium: 190.6 mg
Pina Colada from the Mangapwani Beach Club in Zanzibar


Ingredients:
rum, lime juice, coconut cream, vanilla ice cream, pineapple

Directions:
Place all the ingredients in a blender with some ice and process on high speed until mixed well. (Start with a small amount of ice and adjust to your desired thickness].
Serve in a large hurricane glass with long straws and a wedge of fresh pineapple to garnish.
No Knead Bread


Ingredients:
active dry yeast, hot water, sugar, vinegar, all-purpose flour, whole wheat flour, kosher salt, raw sugar

Directions:
Mix together the yeast, sugar and water in a large bread making bowl and allow to bubble up and foam. Wait a few minutes until the yeast starts to work, and then add the vinegar and oil. Add the all-purpose flour cup by cup, stirring well after each addition. Then add the whole wheat flour, mixing in the salt at one point, cup by cup, and stirring well after each addition. The dough will still be a little bit wet and spongy.
Cover with a damp tea or kitchen towel, and let rise in a warm place for 30 to 40 minutes, or until it has doubled in size.
Preheat an oven to 375 degrees F.
Using a big spatula, spoon the dough out into 2 well-greased loaf pans. Using your fingers if needed, press the sides down, helping to create the perfect loaf shape. (Do not knead]. With a knife, make 2 or 3 diagonal shallow incisions across the top of the loaves. Top with your favorite herbs or spices. For the savory loaf, sprinkle with steak spice. For the other, sprinkle with demerara or raw sugar.
Bake the loaves for about 50 minutes, or until they are golden brown and crusty on top, and sound hollow when tapped on the underside. Let sit, if you can wait, for at least 5 to 10 minutes before slicing and serving with butter.
This moist bread keeps well for a few days if placed in a resealable plastic bag. The bread can also be frozen for many weeks.
Elitetwig's Chilli Stuffed Jackets


Ingredients:
baking potatoes, olive oil, beef mince, red onions, kidney beans, tomatoes, salt

Directions:
Preheat oven to GAS MARK 5 / 375F / 190°C.
Wash potatoes and dry using paper towels.
Prick potatoes using a fork 10 times on both sides and then use some of the oil and rub into the skins of the potato.
Place potatoes onto a baking tray and then into the oven on middle shelf for approx 2 hours until skins are brown and crisp.
30 mins before potatoes end time, place rest of oil into a pan and heaton a medium setting, adding the Mince and Onions.
When mince and onions are lighly browned add the Fajita spicemix, mix well for a minute or so.
Then add Kidney beans and Chopped tomatoes, cook and stir for 5 mins and then reduce heat and simmer for 10-15mins.
At this time Potatoes should be brown and crisp, remove from oven.  Using oven gloves cut potatoes in half and scoop out potato into a bowl without tearing skin.
Bring chilli of the heat, stir then add to bowl and mix into the potato.
Once mixed fill the potatoe skin very generously and serve immediatley with an optional side salad.
Warm Caprese Salad


Ingredients:
plum tomatoes, extra virgin olive oil, bocconcini, sea salt, basil

Directions:
Preheat oven to 400°F (200°C].
Place quartered tomatoes in 8–inch (2 L] square glass baking dish. Drizzle with 1 tbsp (15 mL] of the oil. Arrange tomatoes skin side down. Roast for 5 minutes. Reduce oven temperature to 300°F (150°C]. Roast for 1 hour.
In small bowl, stir together remaining 2 tbsp (25 mL] oil and basil. Set aside.
Arrange mixed greens on large platter. Place warm tomatoes on top of greens. Scatter with mini bocconcini balls. Drizzle with basil mixture. Sprinkle with sea salt. Serve while warm.
Apple Butter Recipe
Category: side-dish
By Master Cook

Apple butter that can be altered in a pinch!

Ingredients:
2 pounds Honeycrisp apples - peeled, cored, and cut into 1-inch pieces
2 pounds Granny Smith apples - peeled, cored, and cut into small pieces
1 cup apple cider
2 cups white sugar
2 tablespoons lemon juice
canning jars with lids and rings

Directions:
Combine Honeycrisp apples, Granny Smith apples, and apple cider in a large stainless steel or enamel-coated saucepan; bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer until mixture reduces by about half, about 20 minutes. Stir sugar and lemon juice into the apple mixture; bring to a boil. Reduce heat to medium-low, and continue cooking at a simmer until the mixture is very thick, about 25 minutes. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 15 servings

Calories: 170.7
Fat: 0.1 g
Carbohydrates: 44.9 g
Sugars: 41.1 g
Dietary fiber: 2.6 g
Protein: 0.3 g
Sodium: 3.1 mg
Baked Macaroni and Cheese


Ingredients:
elbow macaroni, eggs, green onions, scallions, salt, cayenne pepper, ricotta cheese, evaporated milk, Limburger cheese, mozzarella cheese, garlic-flavored croutons, romano cheese, butter

Directions:
Preheat oven to 350 degrees Fahrenheit.
Boil pasta according to instructions on package. Drain and set aside.
Whisk eggs, milk, green onions/scallions, salt and pepper in a bowl.
Combine Ricotta, Limburger and Mozzarella cheeses in a bowl and set aside.
Mix butter into pasta and let melt. Then stir in all of the cheese mixture.
Pour egg and milk mixture over pasta. Stir well and pour into a greased baking dish.
Top with Romano cheese and crushed croutons. Bake in the oven for 30-45 minutes until cheese has melted and a golden brown crust has formed.