xiaoxl/recipe_data huggingface dataset:
Twice Cooked Asian Pork Belly


Ingredients:
water, dark soy sauce, caster sugar, star anise, cinnamon sticks, fresh ginger, fresh coriander

Directions:
Starting from the thick end, roll up the pork belly firmly into a tight roll and tie together at 2cm intervals.
Combine water, soy, wine, sugar, star anise, cinnaon and ginger in a large saucepan and add the rolled pork. Bring to the boil, reduce heat and cook on low, partially covered, for 2 and a half hours.
Remove pork and refrigerate over night. Strain braising stock cover and refrigerate.
Next day, skim the fat from the braising liquid and discard. Transfer stock to a saucepan and cook over medium heat for around 20 minutes to reduce and thicken slightly.
Thickly slice the pork. Preheat a chargrill pan to high. Cook pork slices around 2 minutes each side until crisp and slightly charred.
Serve pork topped with fresh red chili and fresh coriander leaves.
Vegan Spinach Wrap


Ingredients:
vegan cream cheese, garlic powder, dried oregano, dried dill, fresh basil, spinach, tomatoes, whole wheat tortillas

Directions:
Mix the first 6 ingredients in a bowl, cover and set aside in the fridge for at least 30 minutes.  Overnight would be best to let the flavors meld.
Lay one tortilla flat and spread on about 2 tbsp of the cream cheese, leaving at least 1/2 inch border around the tortilla.  Add more cream cheese if you would like it creamier.
Pile on the spinach leaves, tomato slices and sprouts as you like, but not too much or you won't be able to close it.
Start rolling the tortilla from one side to the other, tucking in the ends when you get towards the middle.  Use the cream cheese as glue on the edge to seal the wrap shut.  It should look sort of like a burrito when you're done.
Cut in half and serve cold, or wrap in plastic for later.  This goes great with fresh fruit and a pasta or bean salad.
Brown Butter Banana Bread


Ingredients:
butter, flour, brown sugar, baking powder, baking soda, salt, bananas, eggs, vanilla extract

Directions:
Preheat the oven to 350 degrees and grease an 8 inch loaf pan.
In a medium saucepan over high melt the butter. Once it is melted lower the heat to medium and swirl the butter around the pan instead of stirring it. It will take about 5 minutes for it to brown. Occasionally swirl it. You will notice when it turns brown because it literally, turns brown. Remove the pan from the heat and allow to cool while getting everything else ready.
In a large bowl sift the flour, sugar, baking powder, baking soda and salt.
In another bowl whisk the eggs then add the mashed bananas, vanilla and the semi-cooled butter.
Add the liquid to the dry mixture. Mix just until incorporated, don't over mix. I only used maybe less then 15-20 stirs. Pour the batter into the greased loaf pan.
Bake at 350 degrees for 60-70 minutes, until it is browned on top and a fork inserted comes out clean. Cool for at least 15 minute sin the pan before cutting and serving.
Cut loaf into 10 slices and serve, warm, with extra butter?!
Melting Pot Swiss Cheddar Fondue


Ingredients:
beer, swiss cheese, sharp cheddar cheese, flour, Worcestershire sauce, garlic cloves, mustard powder, pepper

Directions:
Mix cheeses with flour.
Heat beer in fondue pot until steaming.
Add Worcestershire, garlic, mustard and pepper; mix well.
Add cheese and stir until melted.
Use chunks of bread, veggies and apples for dipping in cheese mixture.
Hawaiian Beef Teriyaki


Ingredients:
pineapple chunks, soy sauce, brown sugar, garlic cloves, onion, ginger

Directions:
Drain juice from pineapple into a blender. Add soy sauce, brown sugar, garlic, onion, sesame oil and ginger. Blend until sugar is dissolved.
Place beef and pineapple pieces in a resealable bag. Pour marinade into bag and turn to coat.
Refrigerate for 2 to 3 hours.
Preheat grill.
Thread meat and pineapple pieces alternately onto skewers. Grill for about 8 to 10 minutes or until done, turning occasionally.
Sandy's Homemade Broccoli and Cheddar Soup
Category: soups-stews-and-chili
By Sandy Lafleur

I found many recipes for broccoli Cheddar soup. I changed many of the ingredients in those recipes. This is the recipe I came up with. It's the best one yet. You don't need all the extra ingredients to make it. Just basic ingredients. and it's delicious. I think it tastes just like Panera®.

Ingredients:
3 tablespoons butter
¼ small onion, chopped
2 tablespoons all-purpose flour
1 cup half-and-half
1 ½ cups chicken broth
salt and ground black pepper to taste
2 cups chopped broccoli
1  carrot, chopped
1  celery stalk, chopped
1 ¼ cups shredded mild Cheddar cheese

Directions:
Melt butter in a stock pot over medium-high heat; add onion and saute until tender, 3 to 4 minutes. Whisk in flour and continue to stir until mixture turns golden brown, about 5 minutes. Slowly add half-and-half to onion mixture, stirring until mixture is smooth. Add chicken broth; season with salt and ground black pepper. Reduce heat to medium-low and simmer mixture until thickened, about 10 minutes. Add broccoli, carrot, and celery. Simmer until vegetables are tender yet crisp, about 20 minutes. Reduce heat to low. Add Cheddar cheese to soup and cook, stirring occasionally, until cheese melts, about 5 minutes.

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

Calories: 344.7
Fat: 27.8 g
Saturated fat: 17.3 g
Carbohydrates: 11.9 g
Sugars: 2.7 g
Dietary fiber: 2 g
Protein: 13.1 g
Cholesterol: 84.6 mg
Sodium: 822.7 mg
Garlic Compound Butter


Ingredients:
garlic, sweet creamy butter, lemon, flat leaf parsley, cracked black pepper, olive oil

Directions:
Place the oil, parsley, garlic, and lemon juice/zest in a food processor.  Blend ingredients on high for 20 seconds or until the garlic is completely broken up and mixed in with the oil.
Add in the butter, two tablespoons at a time blending on low to fully incorporate all of the flavors.
Spoon the butter out of the food processer into a bowl and fold the black pepper inches  Salt to taste.
Place the butter onto a piece of parchment paper forming the paper around the butter resembling a paper towel roll with the butter inside.
Gently squeeze the butter until it is twice the size of a normal stick of butter but the same length.  Fold in each side and tape it down or lay the butter on a dish with the ends under the butter.  Chill for 2 hours before using up to a week.
White Chocolate Panna Cotta With Dark Chocolate Sauce


Ingredients:
unflavored gelatin, milk, white chocolate chips, sugar, heavy cream

Directions:
For Panna Cotta:
Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened. Let stand 5 minutes. (Mixture will be lumpy.].
Cook whipping cream, chocolate morsels, and sugar in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until morsels are melted and sugar is dissolved.
Remove from heat, and add gelatin mixture, stirring until mixture is dissolved.
Stir in remaining 1 1/4 cups milk.
Pour mixture evenly into 4 to 6 stemmed glasses or 6 (8-oz.] ramekins. Cover and chill 24 hours. Serve with Dark Chocolate Sauce. Garnish, if desired.
For Dark Chocolate Sauce:
Microwave chocolate and cream in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring every 30 seconds.
Drizzle spoonfuls on panna cotta immediately before serving if using stemmed glasses or invert the panna cottas onto a puddle of the chocolate sauce.
Tomato Shrimp Scampi on Fettuccine


Ingredients:
fettuccine, olive oil, garlic cloves, plum tomatoes, vermouth, cooking wine, lemon juice concentrate, sugar, scallions, shrimp, red pepper flakes, basil, parmesan cheese

Directions:
Cook fettuccine for 8 minutes or until tender but still firm.  Drain well; keep warm.
Saute garlic in olive oil in large skillet over medium heat for 2 minutes. Add tomatoes. Cook 5 minutes.
Pour in vermouth or cooking wine, lemon juice and sugar.  Simmer 6 minutes.
Add scallions, shrimp and red pepper flakes.  Cook until shrimp turn pink and are cooked through, about 3 minutes.
Stir in basil and parmesan cheese.
Toss with cooked fettuccine; serve immediately in shallow bowls.
Amazing Buttermilk Air Fried Chicken
Category: meat-and-poultry
By thedailygourmet

Take your fried chicken to a healthier level with this buttermilk air fried chicken. I used boneless, skinless chicken thighs, so if you use bone-in the cook time will be different.

Ingredients:
1 cup buttermilk
½ teaspoon hot sauce
⅓ cup tapioca flour
½ teaspoon garlic salt
⅛ teaspoon ground black pepper
1  egg
½ cup all-purpose flour
2 teaspoons salt
1 ½ teaspoons brown sugar
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon onion powder
¼ teaspoon oregano
¼ teaspoon black pepper
1 pound skinless, boneless chicken thighs

Directions:
Combine buttermilk and hot sauce in a shallow dish; mix to combine. Combine tapioca flour, garlic salt, and 1/8 teaspoon black pepper in a resealable plastic bag and shake to combine. Beat egg in a shallow bowl. Mix flour, salt, brown sugar, garlic powder, paprika, onion powder, oregano, and 1/4 teaspoon black pepper in a gallon-sized resealable bag and shake to combine. Dip chicken thighs into the prepared ingredients in the following order: buttermilk mixture, tapioca mixture, egg, and flour mixture, shaking off excess after each dipping. Preheat an air fryer to 380 degrees F (190 degrees C). Line the air fryer basket with parchment paper. Place coated chicken thighs in batches into the air fryer basket and fry for 10 minutes. Turn chicken thighs and fry until chicken is no longer pink in the center and the juices run clear, an additional 10 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 334.9
Fat: 13.6 g
Saturated fat: 4 g
Carbohydrates: 27.4 g
Sugars: 5 g
Dietary fiber: 0.7 g
Protein: 24.3 g
Cholesterol: 113.8 mg
Sodium: 1549.8 mg
Cajun Beef Burgers


Ingredients:
paprika, dried basil, dry mustard, thyme, cayenne pepper, black pepper, onion

Directions:
Divide ground chuck into 4 equal portions and form into patties, each 4" in diameter.
In small bowl, combine all the spices.
Press seasoning mixture into both sides of the patties.
Place a large, heavy, non-stick skillet over med-high heat for 5 minutes.
Cook patties in hot skillet 6 minutes, turning once.
Remove patties from skillet, increase heat to high, add onion rings and cook until tender-crisp; stirring constantly.
On each bun half, place a patty and onions.
Garnish with sour cream, or melt slices of pepper or onion cheese on patties.
Heart Shaped Chocolate & Cherries & Cream Cake


Ingredients:
butter, sugar, eggs, pure vanilla extract, flour, baking soda, buttermilk, water, cream cheese, sugar, heavy whipping cream, cherry pie filling

Directions:
In large bowl, cream butter and sugar.
Add eggs one at a time, beating well after each one.
Beat in vanilla.
Combine the flour, cocoa and baking soda.
Add to creamed mixture alternately with buttermilk.
Then beat in water and oil until smooth.
Pour into two greased and floured 9 inch heart shaped baking pans.
You can also line the pans with parchment paper and grease and flour that as well.
Bake at 350 for 20-25 minutes or until cake tester inserted near center of cakes comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a mixing bowl, beat cream cheese and sugar until fluffy.
Beat in cream and extract.
Place one cake on serving dish; spread with half of cream cheese mixture.
Refrigerate for 10 minutes.
Top with 1 cup pie filling and second cake; spread with remaining cream cheese mixture.
Make a heart shape indentation in center of cake (can use a knife to trace a heart shape]; fill with remaining pie filling.
Refrigerate until serving.
Spicy Salmon Jerky
Category: appetizers-and-snacks
By Anonymous

Each year we collect a bountiful harvest of red salmon during the summer. A portion of this yield usually goes to making salmon jerky. This delectable marinade makes the salmon jerky to die for, and I have yet to taste a better recipe!

Ingredients:
3 pounds salmon fillet, skin removed
1 cup soy sauce
2 tablespoons molasses
2 tablespoons white sugar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 ½ tablespoons ground black pepper
2 teaspoons liquid smoke flavoring
12 dashes hot sauce (such as Tabasco®), or more to taste

Directions:
Slice salmon fillets into 4 equal sections, width-wise. Rotate each section 90 degrees and slice lengthwise, about 1/4-inch thick. Remove pin bones with needle-nose pliers. Don't slice bony sections near the center of the fillet. Stir soy sauce, molasses, sugar, Worcestershire sauce, lemon juice, black pepper, liquid smoke, and hot sauce together in a glass or plastic bowl until marinade is well-mixed. Place salmon in the marinade, ensuring every strip is covered. Cover bowl and refrigerate for 4 hours. Remove salmon from bowl and drain liquid using a colander. Pat the salmon dry using paper towels. Place each salmon strip in a dehydrator and run the dehydrator according to manufacturer's instructions until desired doneness is reached, about 6 hours. Check every few hours for doneness.

Prep time: 10 mins
Total time: 10 hrs 10 mins
Yields: 12 servings

Calories: 232
Fat: 10.5 g
Saturated fat: 1.8 g
Carbohydrates: 7.5 g
Sugars: 4.7 g
Dietary fiber: 0.4 g
Protein: 25.6 g
Cholesterol: 77.1 mg
Sodium: 1316.8 mg
Browned Eggplant (Aubergine) With Yogurt


Ingredients:
eggplant, olive oil, plain low-fat yogurt, garlic clove, salt, ground cumin, coriander powder

Directions:
Wash eggplant, cut off stem and peel it into stripes.
Cut crosswise into 2 parts, then cut each part lengthwise into 1/4-inch-thick pieces.
Soak eggplant pieces in warm salted water for about 1/2 hour.
Put a heavy plate on the pieces to keep them submerged.
Drain eggplant pieces.
Brush pieces lightly with olive oil, and arrange them in a cookie sheet in one layer.
Broil them in the oven, turning once.
About 10 minutes.
Mix together yogurt, garlic, salt, cumin and coriander.
On a flat big platter, arrange eggplant pieces in a single layer (pieces may overlap a little].
Spoon yogurt mixture all over the eggplant.
Sprinkle with chili, and garnish with parsley and tomato.
Serve with warm bread.
If the amount is more than you can consume in one sitting, refrigerate eggplant pieces and yogurt in two separate containers.
Combine and garnish just before serving.
Low-Carb Pizza Casserole


Ingredients:
ground beef, oregano, oregano, mozzarella cheese, parmesan cheese, mushroom, bell pepper, black olives, green olives, garlic powder, onion powder, butter

Directions:
Preheat oven to 350 degrees.
Melt butter in a large skillet over medium heat until melted but not browned. Add ground beef, season with pinch of salt and pepper, 1/2 teaspoon oregano, 1/2 teaspoon onion powder, and 1/4 teaspoon garlic salt, and cook until slightly browned, about 3-4 minutes.
Pour all of marinara sauce into the skillet. Add both olives, bell pepper, mushrooms, 1 teaspoon oregano, pinch of salt and pepper, 1/2 teaspoon garlic salt, and cook until vegetables soften, about 3 minutes.
Transfer contents of skillet into a large casserole dish. Top with mozzarella and Parmesan cheese, then sprinkle top with garlic powder (this will crisp as it bakes and form a nice topping], and bake for about 10-15 minutes or until sauce bubbles at the edge and cheese browns slightly. Enjoy!
Pork Balls Tomato Stew


Ingredients:
pork, salt, pepper, flour, eggplant, zucchini, celery, garlic clove, canned whole tomatoes, salt, pepper, thyme, olive oil, parmesan cheese

Directions:
Season the pork with a pinch of salt and a pinch of pepper then add a teaspoon of flour then mix well. Pick a piece or two of the pork scraps then use your hands to fold and shape it into a small ball. Make several balls until you’ve used up all of the pork scraps. The flour will help to keep the shape of the pork balls even during the cooking process.
Slice the eggplant in half along its length then slice it into thin semi circles. You can soak it in water to prevent it from browning. For the zucchini, slice it into semi-circles. Take the hard part of the celery then slice it thinly diagonally.
Finely mince a clove of garlic then put it in a bowl. Add the canned tomatoes then roughly crush it with a fork. Add a teaspoon of chicken stock powder a pinch of salt and pepper, a pinch of thyme and a tablespoon of olive oil. Mix the ingredients well until it is well-combined.
Put the vegetables at the bottom of the microwave pressure cooker. Distribute the pork balls evenly on top then pour over the tomato sauce.
Cover the microwave pressure cooker then cook in the microwave for 10 minutes using 600W.
Wait for the pressure indicator of your microwave pressure cooker to go down before opening. Mix the ingredients carefully then put on a serving plate. Top with some finely grated parmesan cheese before serving.
Stewed Chicken and Macaroni ( Kotopoulo Me Makaronia)


Ingredients:
chicken pieces, olive oil, onion, garlic cloves, tomatoes, bay leaves, oregano, basil, pasta, cheese

Directions:
Rinse and dry the chicken pieces.  Salt and pepper them well.
In a large sauce pan, heat the oil.  Brown the chicken, onions and garlic together.
Add the tomatoes, chicken stock, bay leaves and spices. Stew the chicken over a slow heat until tender.
Serve over the pasta of your choice with lots of grated cheese.
Spicy Sweet Roasted Sweet Potatoes


Ingredients:
sweet potatoes, olive oil, brown sugar, chili powder, salt, cayenne pepper

Directions:
Preheat oven to 400 degrees F.
Place all ingredients in a ziploc bag & toss to coat.
Spread sweet potato cubes around on a broiler pan or cookie sheet.
Roast at 400 degrees F for 40 - 45 min, or until lightly browned & tender when pierced with a fork.
Stir pieces around a bit to turn them, after first 20 minutes roasting.
Mustard Chicken Thighs and Apples in White Wine and Cream Sauce
Category: meat-and-poultry
By Bibi

This main dish is fast enough for a weeknight, but "fancy" enough for guests! Boneless, skinless chicken thighs are quickly browned, then simmered with apples and onions in a flavorful liquid. Simply remove the apples and onions at the end, let the liquid reduce, add a little cream, and voila, there is a beautiful sauce! We enjoyed this recipe with white rice, steamed broccoli, and a crusty baguette.

Ingredients:
⅔ cup apple juice
⅔ cup Pinot Grigio wine
1 tablespoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon ground ginger
½ teaspoon herbes de Provence
1 tablespoon unsalted butter
8 medium boneless, skinless chicken thighs
salt and ground black pepper to taste
½ cup onion slices
4 medium Apples, raw
⅔ cup heavy cream

Directions:
Combine apple juice, white wine, Dijon mustard, garlic, ginger, and herbes de Provence in a small container; set aside. Melt butter in a 12-inch nonstick skillet over medium heat and brown chicken thighs, about 3 minutes per side. Season with salt and pepper. Sprinkle onion slices over chicken thighs, add apple slices, and pour cooking liquid on top. Bring mixture to a boil, cover, and reduce heat to a simmer. Simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken, apples, and onions to a serving dish and keep warm. Bring liquid to a boil over medium-high heat. Allow liquid to boil and reduce down to about 1 1/2 cups, stirring frequently, about 5 minutes. Stir in heavy cream and cook until sauce has thickened and is well blended. Pour sauce over chicken, apples, and onions and serve.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 682.2
Fat: 41.7 g
Saturated fat: 17.7 g
Carbohydrates: 29.2 g
Sugars: 20.3 g
Dietary fiber: 3.8 g
Protein: 40.2 g
Cholesterol: 205.2 mg
Sodium: 244.3 mg
Thanksgiving Turkey


Ingredients:
adobo seasoning, garlic cloves, fresh cilantro, extra virgin olive oil, fresh lime juice, lime, oregano, garlic cloves, butter, red onion, green pepper

Directions:
1 week before Turkey Day, while it thaws, or 3 Days before if fresh, clean it and wash it with cold water.
Rub the bird inside and out with the limes, lightly squeezing as you work. Liberally sprinkle with the adobo seasoning.
In a food processor or blender lightly pulse the olive oil, the 10 garlic gloves, lime juice, oregano, cilantro for about 10 seconds or until garlic is puréed. With your hands rub this mixture over and inside the bird. Put it in an oven bag with the marinade, tie the open end of the bag very tightly and put back in the fridge until ready to prepare.
On the day of Baking:
Preheat roasting oven to 325 degrees F or refer to a turkey guide for time/temperature by pound (try this one www.kraftfoods.com /kf/ ff/ HolidayFocus/ Turkey101 ].
Melt half of the butter with half of the  mashed garlic and put in a flavor injector. Open the oven bag (don't discard] where the turkey is and inject garlic butter in meaty areas, breast, leg, etc. Put the peppers and onions in the bag, tie the legs, insert the timer according to directions and retie the bag.
Put turkey while still in the bag in the oven and bake according to directions. If you don't have a roasting oven, just put the turkey while in the bag in a pan and cover with foil. This will help keep the turkey tender.
Preheat stove oven to 325-350 degrees F. Melt the rest of the butter with the rest of the garlic. An hour and a half before its done, transfer the turkey and the marinade to a roasting pan(remove it from the bag] or remove the foil, and brush with the garlic butter (for browning and crisp skin].
Roast / Bake for the remainder time and bathe it with its juice every 20 mins until its golden brown.
Allow it to cool down a bit before carving, so that all the juices settle. Serve and garnish to your liking and use the juice for your gravy.
Variations! 1.]add 2 tbsp brown sugar to the garlic butter for brushing for a sweet taste. 2.] Or add canned chipotle peppers in adobo sauce to the marinade and chop in food processor for a spicy flavor, sprinkle the turkey with cayenne pepper for extra spicy. 3.]Or add half a jar of "Salsa Verde" to the marinade.
Taco Ritos


Ingredients:
ground beef, flour tortilla, monterey jack cheese, cheddar cheese, onion, diced tomato, lettuce, monterey jack cheese, cheddar cheese, sour cream

Directions:
Brown ground beef and drain off grease.
Add refried beans.
Remove from heat.
Soften tortilla in microwave for 20-25 seconds.
Place 2 Tbspns.
of ground beef mixture and 1 tspn.
of onion on tortilla and roll like a burrito.
Place in shallow roasting pan.
Repeat filling and rolling instructions until you fill approximately 8 tortillas.
Mix mushroom soup and green chile enchilada sauce together and pour over rolled tortillas in pan.
Top with both cheeses.
Bake in 375 degree oven for 20 minutes or until cheese is melted and everything is hot.
Allow to stand about 5 minutes.
Serve with toppings, as desired.