xiaoxl/recipe_data huggingface dataset:
Vidalia Cucumber Salad


Ingredients:
cucumber, salt, sugar, white vinegar, celery seed

Directions:
"Layer slices in air-tight container and top with remaining ingredients.  Flip every so often for about 1/2 hour until mixed."
Misoyaki
Category: seafood
By Angela Wolery-Garcia

Rich miso-crusted butterfish that melts in your mouth. I always serve with steamed rice.

Ingredients:
1 ¼ cups white miso
1 cup white sugar
½ cup sake
½ cup mirin (Japanese sweet wine)
4 (6 ounce) fillets butterfish (black cod)
2 ½ teaspoons chopped shallot
1  bay leaf
4  whole black peppercorns
7 teaspoons white wine vinegar
3 ½ teaspoons dry white wine
7 teaspoons heavy whipping cream
1 cup butter, cut into 1/2-inch pieces
lemon, juiced
1 teaspoon chopped fresh parsley, or to taste
1 cup soy sauce
1 cup white sugar

Directions:
Whisk miso, 1 cup sugar, sake, and mirin together in a saucepan; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until marinade has reduced, about 45 minutes. Transfer marinade to a shallow dish and cool completely, 30 minutes to 1 hour. Place butterfish in the marinade and refrigerate, 8 hours to overnight. Combine shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan; bring to a boil. Reduce heat to medium and simmer until only about 1 tablespoon liquid remain, 2 to 3 minutes. Pour cream into mixture and simmer until cream mixture has reduced by half, 2 to 3 minutes. Increase heat to medium-high and rapidly whisk butter pieces, 1 at a time, until beurre blanc is smooth and thickened. Strain beurre blanc through a mesh strainer to remove spices. Stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley. Combine soy sauce and 1 cup sugar in a saucepan over low heat; cook and stir until sugar is dissolved and sweet soy sauce has reduced to 1 cup, 15 to 20 minutes. Heat a skillet over medium heat for 2 to 3 minutes. Remove butterfish from marinade, discarding unused marinade. Cook butterfish in the hot skillet until fish flakes easily with a fork, 3 to 4 minutes per side. Transfer butterfish to a warmed plate and drizzle lemon sauce and sweet soy sauce around fish.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 10 hrs
Yields: 4 servings

Calories: 1391.8
Fat: 67.9 g
Saturated fat: 32.1 g
Carbohydrates: 140.9 g
Sugars: 117.6 g
Dietary fiber: 5.5 g
Protein: 44.3 g
Cholesterol: 242.6 mg
Sodium: 7293.1 mg
Turkey and Stuffing Casserole
Category: meat-and-poultry
By KRISTI EVANS

Two recipe classics are combined into an easy and delicious meal.

Ingredients:
1 (14 ounce) package seasoned dry stuffing mix
1 teaspoon ground sage
1 cup chopped celery
½ cup chicken broth
1 (10.75 ounce) can  condensed cream of celery soup
1 (10.75 ounce) can  condensed cream of chicken soup
2  boneless, skinless turkey breasts - cooked and shredded
¼ cup melted butter

Directions:
Preheat oven to 425 degrees F (220 degrees C). In a large bowl, combine the stuffing crumbs, sage, celery and chicken broth, and then set aside. Place the celery soup and the chicken soup into two separate bowls and add 1/2 of a soup can of water to each. Stir these well and set aside. Sprinkle 1/3 of the stuffing crumb mixture into the bottom of a lightly greased 9x13-inch baking dish. Then layer with 1/2 of the shredded turkey meat and pour the celery soup mixture over this. Sprinkle another 1/3 of the crumb mixture over this, followed by the remaining turkey. Pour the chicken soup mixture over this and top off with the remaining stuffing mixture. Drizzle the melted butter over all and press the entire mixture down into the dish until firmly packed. Bake at 425 degrees F (220 degrees C) for 20 to 30 minutes.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 5 to 6 servings

Calories: 807.4
Fat: 19.7 g
Saturated fat: 8.6 g
Carbohydrates: 66.7 g
Sugars: 3.9 g
Dietary fiber: 4.4 g
Protein: 86.3 g
Cholesterol: 239.2 mg
Sodium: 2523.3 mg
Roast Garlic Chicken and Walnut Salad


Ingredients:
whole chickens, salt, fresh ground pepper, garlic cloves, walnuts, walnut oil, champagne vinegar, white wine, vinegar, shallot, salt, fresh ground pepper, leaf lettuce

Directions:
Preheat an oven to 350°F.
Rinse the chicken and pat dry. Rub the chicken inside and out with the salt and pepper. Using your fingers and starting at the cavity, gently separate the skin from the breast meat, reaching as far back toward the neck and as close to the thighs as possible to create a pocket. Be careful not to tear the skin. Slip the garlic slices between the skin and the meat, spreading them evenly over the breast. Place the chicken, breast side up, on a rack in a roasting pan. Add the stock to the pan.
Roast, basting occasionally, until an instant-read thermometer inserted into the thigh, away from the bone, registers 170°F, or until the juices run clear when a knife is inserted into the thigh joint, about 1 1/4 hours. Transfer to a carving board and let rest for 10 minutes before carving.
Meanwhile, begin making the salad: In a small fry pan over low heat, toast the walnuts, shaking the pan often, until a nut piece is golden brown when cut in half, about 10 minutes. Transfer to a plate and set aside.
In a large bowl, whisk together the walnut oil, vinegar, shallot, salt and pepper. Tear the lettuce leaves into bite-size pieces and add them to the bowl. Using tongs, toss gently to coat the lettuce well with the dressing.
Arrange the salad on a platter and sprinkle with half of the toasted walnuts.
Carve the chicken, slicing the breast meat and separating the thighs from the legs. Arrange the thighs, legs, wings and the sliced breast meat on top of the salad, including any bits of garlic that slipped from beneath the skin while carving. Sprinkle with the remaining walnuts and serve warm.
Provencale Potato Ragout With Green Olives


Ingredients:
olive oil, onions, tomatoes, baking potatoes, water, salt, pepper, fresh thyme sprigs, garlic cloves, bay leaves, green olives

Directions:
"Heat olive oil in a large nonstick skillet over medium-high heat.  Add onion and saute 10 minutes or until soft, stirring frequently.  Add tomato; cook 10 minutes or until the liquid almost evaporates, stirring frequently.  Add potato and next 6 ingredients (potatoes through bay leaves]; bring to boil.  Cover, reduce heat, and simmer 40 minutes or until potato is tender, stirring occasionally.  Stir in olives; cook an additional 5 minutes.  Discard thyme and bay leaves."
Stew's Scotchie Cream (Bailey's but Using Scotch)


Ingredients:
eggs, vanilla essence

Directions:
Pour the scotch into a blender and start adding ingredients, I added them in the following order; blending in between each addition (including a blend for each egg] Choclate essence, vanilla essence, cream, eggs, condensed milk.
Pour into a container (recipe makes approx 1 litre].
The recipe I adapted from suggests that you can store for up to 2 weeks, so I'm going to suggest you follow some very sound advice.
Carrot Pineapple Cake I
Category: desserts
By Linda

The carrots and pineapple work together to keep this cake moist and wholesome.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 ¾ cups white sugar
1 cup vegetable oil
3  eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese
¼ cup butter, softened
2 cups confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix flour, baking soda, baking powder, salt and cinnamon.  Make a well in the center and add sugar, oil, eggs and vanilla.  Mix with wooden spoon until smooth.  Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes.  Don't panic, the center will sink a little. Allow to cool. To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 - 9x13 inch pan

Calories: 329.1
Fat: 19.1 g
Saturated fat: 5.8 g
Carbohydrates: 37.6 g
Sugars: 27.5 g
Dietary fiber: 1.3 g
Protein: 3.6 g
Cholesterol: 38.6 mg
Sodium: 287.7 mg
Cranberry Applesauce With Orange and Pears


Ingredients:
fresh lemon juice, gala apples, bosc pears, fresh cranberries, frozen cranberries, honey, cinnamon sticks

Directions:
Put orange juice, orange rind and lemon juice in stockpot or 6-1/2-quart pot.
Peel, core and slice one apple at a time, adding slices to pot and tossing slices in the liquid (to prevent browning].
Peel, core and slice one pear at a time, adding slices to pot and tossing slices in the liquid.
Add cranberries and honey and mix well.  Immerse the cinnamon stick in the middle.
Bring to a boil, stirring occasionally.  Reduce heat and simmer until apples are very soft, about 15-20 minutes.  Remove the cinnamon stick and discard.
If using a Vitamix, the mixture does not need to cool before pureeing; otherwise, let mixture cool 20 minutes before pureeing in batches to desired consistency.
Nat's Version of Crock Pot Easy Pad Thai


Ingredients:
boneless skinless chicken breasts, salsa, peanut butter, lime, juice and zest of, soya sauce, fresh ginger, fresh garlic, coconut milk, mushrooms, red bell pepper, yellow bell pepper, snow peas, bean sprouts, peanuts, fresh cilantro

Directions:
Heat crock to med.
Cut chicken into chunks.
Heat frying pan on high.
Sear chicken, throw into crock pot.
In a bowl mix:
Salsa, peanut butter, soya sauce, ginger, garlic, juice and zest of 1 lime, 2 tbsp of fresh chopped cilantro, and coconut milk.
Pour over chicken.
Salt and Pepper to taste.
Put lid on crock.
After 2 hours cooking (should be almost to a simmer], if not turn crock up a bit.
When at a slow simmer, add mushrooms.
After another hour, add chopped bell peppers and chopped snow peas.
Should have about and 45 minutes to an hour left to cook.
Serve on noodles, then top with bean sprouts, fresh cilantro and crushed peanuts.
Note: if you find your mixture to be quite thick in the crock (depends on peanut butter, salsa -- ] I've added a bit of chicken broth to it, to make it "smoother".
Mesquite Smoked Jerky
Category: appetizers-and-snacks
By KAPRER

This jerky tastes just like the store bought kind. If you like those kinds, you'll enjoy this very much. Use Hickory smoked flavoring instead, if you'd like.

Ingredients:
1 pound beef eye of round sliced into 1/4 inch strips
1 cup soy sauce
½ cup packed brown sugar
2 tablespoons mesquite flavored liquid smoke concentrate
1 tablespoon ground paprika
3 cloves garlic, minced
¼ teaspoon salt

Directions:
In a shallow glass baking dish,  stir together the soy sauce, brown sugar, liquid smoke, paprika, garlic, and salt.  Lay the meat strips in the liquid in a single layer. Cover the dish, and refrigerate for at least 6 hours. Arrange strips of beef in a dehydrator, and let dry for 6 hours, or to desired dryness.

Prep time: 30 mins
Cook time: 8 hrs
Total time: 8 hrs 30 mins
Yields: 8 ounces

Calories: 448.3
Fat: 23.2 g
Saturated fat: 7.4 g
Carbohydrates: 33.5 g
Sugars: 28 g
Dietary fiber: 1.2 g
Protein: 26.8 g
Cholesterol: 69.2 mg
Sodium: 3817.3 mg
Blackberry-Roses-Syrup


Ingredients:
water, demerara sugar, blackberries, lemon peel

Directions:
"Put all ingredients except the lemon peel and lemon acid in a pot and let simmer for about 10 minutes at 90 °C, stirring constantly. Then stir in the lemon peel and the lemon acid and let stand for about 30 minutes. Fill the syrup through a sieve into sterilized bottles and seal them immediately. Let the syrup cool and then store in the fridge."
Simple French Toast Bake


Ingredients:
cream cheese, eggs, maple syrup, milk, sour cream, vanilla, cinnamon

Directions:
Lightly coat a 9" x 13" pan with cooking spray.
Place half of the bread cubes in the bottom of the pan; scatter cream cheese cubes over bread in pan; top with remaining bread cubes.
In a medium mixing bowl, combine eggs, syrup, milk, sour cream and vanilla; beat together well with a wire whisk. Pour egg mixture over bread & cream cheese cubes.
Sprinkle cinnamon over the top of the coated bread. Cover dish with plastic wrap and refrigerate overnight.
Uncover dish and place in cold oven. Turn oven on to 350° and bake for 40 - 45 minutes, until puffed and golden brown.
Serve warm with additional maple syrup.
Swedish Grilled Kebabs


Ingredients:
boneless chicken breasts, salt, fresh coarse ground black pepper, vodka, lemon juice, olive oil, bay leaf, thyme

Directions:
Skin the chicken and cut off all visible fat.
Cut each breast into 6-8 pieces.
Season w salt& pepper.
Mix ingredients for marinade, add chicken  and marinate several hours or over night.
Arrange chicken on skewers, alternating with veggies of your choice.
Cherry tomatoes, quartered red onions, thick slices of lemon, large pieces of green pepper, mushrooms or summer squash may be used.
Broil on charcoal fire 4 minutes on each side.
Garnish w bay leaves.
Marinade can be boiled down and spooned over chicken when done.
Smoked Steelhead Trout (Salmon)
Category: main-dish
By SHADOWS1

Steelhead trout, also know as freshwater salmon, smoked to perfection with garlic and rosemary flavors. After the overnight marinade and the brine soak, it is all just watching as it smokes.

Ingredients:
2 pounds steelhead trout fillets
2 tablespoons olive oil
4 cloves garlic, chopped
1 ½ tablespoons dried rosemary, crushed
1 cup sugar-based curing mixture (such as Morton® Tender Quick®)
1 quart water
ground black pepper to taste
1 pound alder wood chips, soaked in water or wine

Directions:
Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle olive oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight. Dissolve the curing salt in the water and pour into the dish with the fish. Let it marinate for 15 minutes per half inch of thickness. Meanwhile, prepare your smoker for a four hour slow burn using charcoal. The temperature should be at 150 degrees F (65 degrees C) before you get started. Remove the fish from the brine and discard leftover liquid. Place each piece of fish onto a small piece of aluminum foil - just big enough to hold the fillet, and season with pepper to taste. Place them on the rack in the smoker. Sprinkle a handful of the soaked wood chips over the coals or place in a heat box. Cover and allow fish to smoke for 2 hours, adding more wood chips as needed. Increase the heat in the smoker (add more charcoal) to 200 degrees F (95 degrees C) and let the fish smoke until the internal temperature of the fillets reaches 165 degrees F (72 degrees C). Remove from the smoker and let rest for 20 minutes before serving.

Prep time: 10 mins
Cook time: 5 hrs
Total time: 13 hrs 40 mins
Yields: 6 servings

Calories: 203.3
Fat: 10.1 g
Saturated fat: 2.2 g
Carbohydrates: 1.3 g
Dietary fiber: 0.4 g
Protein: 25.5 g
Cholesterol: 125.6 mg
Sodium: 18955.6 mg
ASIAN CUCUMBER SALMON ROLLS


Ingredients:
wasabi paste, dill, English cucumber, smoked salmon, pickled ginger

Directions:
In a small bowl, combine mayo and wasabi paste. Stir well before adding 1 teaspoons dill; mix well and set aside.
Leaving the skin on, cut cucumber in half and then each half lengthwise. Using a mandolin, slice the cucumber as thin as possible. Add a thin slice of smoked salmon, slightly smaller than the cucumber on top. Spread a thin layer of dressing on the fish. Add a couple pieces of pickled ginger.
Roll up cucumber starting on the pickled ginger end. Place each roll on a serving plate and garnish with fresh dill sprigs. Serve immediately.
Note: Depending on the size of your cuke and how thick you slice it, you should get between 8 to 10 slices per quarter section.
Prize-Winning Peach Pie


Ingredients:
sugar, flour, ground cinnamon, ground nutmeg, salt, egg, heavy cream

Directions:
Preheat oven to 425 degrees.  On a lightly floured board, roll out bottom crust and fit into the bottom of a 9-inch pie pan.
In a large bowl, combine sugar, flour, cinnamon, nutmeg and salt.  Add peaches and stir until they are coated.  Spoon peaches into lined pie pan.
Mix together egg and cream and pour over peaches.  Roll the remaining pie pastry to cover pie and place over the peaches.  Round edges to seal; prick top of pastry to let steam escape.
Bake for 15 minutes at 425, then reduce oven temperature to 350 and bake until crust is golden, about 30 minutes.  Serve warm.
Spicy Chicken Rolls With Gouda


Ingredients:
chicken breasts, American cheese, potatoes, garlic cloves, Tabasco sauce, ground black pepper, salt, turmeric, cinnamon, olive oil

Directions:
Fillet chicken into very thin slices. Slice the cheese.
Put the cheese slices onto meat and spray with Tabasco, sprinkle with herbs and spices. Roll and pin with tooth pick.
Peel and chop potatoes into wedges.
Crush the garlic and put it in a baking tin. Put the olive oil and clarified butter inside and put into an oven, heated up previously to 250 centigrade Celsius.
When the fats will melt, put the rolls and chopped potatoes inside the baking tin. Bake for about 40 minutes, turning the rolls and potato wedges over every 5-6 minutes.
Veggie Pizza Squares (Makeover - Light)


Ingredients:
low-fat cream cheese, fat free cream cheese, plain yogurt, low-fat mayonnaise, nonfat milk, dill weed, garlic powder, carrot, cauliflower floret, fresh broccoli florets, green pepper, fresh mushrooms, sliced ripe olives, sweet onion

Directions:
Preheat oven to 375°F.
Unroll both tubes of crescent dough and pat into an ungreased 15x10x1-inch baking pan; seal seams and perforations.
Bake for 10-12 minutes or until golden brown.
Cool completely on a wire rack.
Meanwhile, in a small mixing bowl, beat the cream cheeses, yogurt, mayo, milk, dill and garlic until smooth.  Spread over crust.
Sprinkle with carrots, cauliflower, broccoli, green pepper, mushrooms, olives and onion.
Cover and refrigerate for at least 1 hour.
Cut into 24 squares and serve.  Refrigerate leftovers.
Low Carb Cobb Salad


Ingredients:
romaine lettuce, boneless skinless chicken breasts, avocado, hard-boiled egg, gorgonzola

Directions:
Cut up lettuce and put in a bowl., Add chicken cubes, avocado, egg and turkey bacon., Sprinkle cheese on top., Serve with dressing and toss before eating.
Indian-Style Grilled Chicken Salad
Category: salad
By Aisha

Grilled tandoori chicken on a fresh salad with a little tangy lemon dressing.  You can find the tandoori spice at any Indian store or possibly a local grocery store.

Ingredients:
2 teaspoons hot pepper sauce
2 tablespoons chili powder
½ teaspoon ground coriander
3 ½ tablespoons tandoori paste
½ teaspoon ground oregano
1 dash balsamic vinegar
1 teaspoon lemon juice
5 tablespoons olive oil
4  skinless, boneless chicken breast halves
½ cup lemon juice
2 tablespoons balsamic vinegar
2 teaspoons hot pepper sauce
1 teaspoon salt
1 teaspoon ground black pepper
4 cups chopped lettuce
2  ripe tomatoes, chopped
1  onion, thinly sliced
¾ cup sliced radishes
1 cup thinly sliced carrots
½ cup chopped green bell pepper

Directions:
Preheat an outdoor grill for high heat and lightly oil grate. Combine the hot sauce, chili powder, coriander, tandoori paste, oregano, vinegar, lemon juice, and oil in a small bowl.  Coat each piece of chicken with the sauce, then discard remaining sauce.  Cook the chicken on the grill until juices run clear and the chicken is cooked through, approximately 10 to 15 minutes.  Set chicken aside. Prepare the dressing by mixing the lemon juice, vinegar, hot sauce, salt and pepper in a small bowl; set aside. For the salad, combine the lettuce, tomatoes, onion, radishes, carrots, and pepper in a large bowl. Slice the cooked chicken and add to the salad.  Toss gently with the dressing.

Prep time: 45 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 4 servings

Calories: 392.1
Fat: 21.2 g
Saturated fat: 3.4 g
Carbohydrates: 24.6 g
Sugars: 12.5 g
Dietary fiber: 6.1 g
Protein: 28.3 g
Cholesterol: 67.2 mg
Sodium: 1500.7 mg
Cabbage and Beef Rollups


Ingredients:
ground beef, onion, Worcestershire sauce, salt, paprika, pepper, tomato sauce, cabbage leaves, water

Directions:
Combine beef, corn flakes, onion, and spices. Add 1/2 of tomato sauce. Mix well. Divide into 8 portions.
Steam cabbage leaves until limp, about 5 minutes.
Fold leaves in half. Place portion of meat mixture at stem end of each cabbage leaf and roll up. Place in fry pan.
Add remaining tomato sauce and water. Cover and simmer, until meat is done, about 30 minutes.
Chewy Cranberry Oatmeal Cookies


Ingredients:
flour, baking soda, salt, cinnamon, old fashioned oats, unsalted butter, light brown sugar, granulated sugar, eggs, honey, pure vanilla extract, dried cranberries

Directions:
Preheat oven to 350 degrees.
Cover two cookie sheets with parchment paper.
In medium bowl mix flour, baking soda, salt and cinnamon and stir in oats.
Set aside.
With an electric mixer, beat the butter and both sugars until light and fluffy.
Beat in eggs one at a time.
Add honey and vanilla and beat until blended.
Add the flour mixture in two additions, beating until well combined.
Stir in cranberries and chocolate chunks.
Drop the dough by heaping tablespoons about 2 inches apart onto the cookie sheets.
Bake until the centers of the cookies are soft, about 9 to 11 minutes.
Let cool on the sheets for 5 minutes then transfer to wire rack to cool completely.
Honey Seared Chicken (Pf Chang's Copycat)


Ingredients:
flour, cornstarch, egg, water, baking soda, baking powder, boneless chicken breast, light soy sauce, white pepper, kosher salt, cornstarch, sake, rice wine, honey, rice vinegar, light soy sauce, sugar

Directions:
Mix the ingredients for the batter together thoroughly and let sit in the refrigerator for a couple of hours.
Coat chicken with seasonings and marinate in the refrigerator for 20 minutes.
Coat chicken with batter and fry in oil (I did not write down the directions to this as it seemed self explanatory at the time].
Mix ingredients for the sauce together. When ready to eat, mix 1/4 cup water with 1/4 cup cornstarch.
Bring the ingredients for the sauce to a boil and add the cornstarch mixture slowly, boil 1-2 minutes. It should be like loose honey.
Coat the cooked chicken with the sauce.
Large Group Chili


Ingredients:
ground beef, onions, green peppers, celery, canned kidney beans, tomato puree, salsa, diced tomatoes, Worcestershire sauce, water, chili powder, dried basil, cumin, garlic powder, salt, pepper, onion

Directions:
In a large pot put in all of the ground beef.
Then fill with water to cover the beef.
Bring the beef to a boil then reduce to a simmer. It is best that you stir it when you fist put it on the heat so the ground beef breaks up.
Stir occasionally till all of the meat is cooked. It will take about 35 minutes to brown all of the beef.
When the ground beef is simmering, chop the onion, green pepper, and celery. Make sure to stir the beef as you go.
When meat is done, use a strainer to drain the meat.
Leaving the meat to strain, finish chopping the vegetables.
Add the vegetables to your chili pot with the vegetable oil. Sweat the vegetables in the oil till they soften.
Once the vegetables are softened then add the ground beef. Then mix them together and turn off the heat.
Add the rest of the ingredients to the chili pot with the heat off (I do this because I transport it after this step]. Mix all the ingredients together and transport the chili pot to the final location.
Then put back on heat. Bring it to a slow simmer (mixing occasionally]. Let simmer for around 2 hours and serve.