xiaoxl/recipe_data huggingface dataset:
Peking Chicken With Mandarin Pancake


Ingredients:
chicken breasts, five-spice powder, fresh ginger, dark soy sauce, mirin, dry sherry, brown sugar, kosher salt, table salt, ground black pepper, cucumber, green onions, hoisin sauce, all-purpose flour, boiling water

Directions:
CHICKEN: Using the tines of the fork, prick holes through the skin and meat of the chicken. This allows for the marinade to seep through. Combine all the rest of the ingredients and marinate the chicken breasts for up to 4 hours.
Slice the cucumber into very thin julienne strips. Slice the green onion stalks into very thin julienne strips. Soak both the cucumber and the onions in 1 cup of ice cold water. Drain very well before serving.
Pre-heat oven to 400 degrees. Drain the breasts, discard marinade, and pat the chicken very dry, especially the skin side. Heat 3 tablespoons of cooking oil in large oven proof fry pan on high heat. If you don’t have an oven proof fry pan, just transfer the chicken to a roasting pan or baking sheet. When oil is hot, place chicken, skin side down in the pan. Fry until the skin is golden and crisp, about 3-5 minutes. (tip: don’t move the chicken when you are frying it. just leave it alone and let it fry to crisp up].
Turn skin side up and place oven proof fry pan in the oven for 15 minutes, until the chicken is cooked through. Timing really depends on how thick your chicken breasts are. I always use a quick read thermometer to check the internal temperature of the chicken breast- it should be 160 degrees. Move on to the making the pancakes  in step 5, while the chicken is in the oven.
PANCAKE: Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and water in a large bowl. Stir until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 3 minutes].
Shape the dough into a 1 1/2-inch-thick log. Divide the dough into 16 equal portions. Roll each dough portion into a 6-inch circle on a lightly floured surface. Brush 8 pancakes evenly with oil. Top each with one of the remaining pancakes, gently pressing together.
Heat a medium nonstick skillet over medium-high heat. Place 1 pancake stack in pan, and cook 1 minute on each side or until slightly puffed. Remove from pan, and cool. Peel pancakes apart to make 2 pancakes.
TO SERVE: Remove  chicken breast from the pan and let rest on cutting board for 10 minutes. After the 10 minutes have passed, carefully cut the chicken breast with the sharpest knife you own, into thin 1/2" thick slices, keeping the skin intact.
TO EAT: I typically serve this family style at the table and let everyone make their own. Place 1 pancake in the palm of your hand or on a plate; slather on Hoisin sauce, add 3 slices of chicken, a few cucumber strips and some green onion shavings. Roll the pancake up and chow down!
Easy Baked Mostaccioli
Category: uncategorized
By Alyssa Buschman

Simple hardy mostaccioli pasta dish that can be baked in a throw-away aluminum pan for easy clean up.

Ingredients:
cooking spray
1 (16 ounce) package mostaccioli pasta
1 pound ground beef
1 ½ (26 ounce) jars spaghetti sauce
2 cups shredded mozzarella cheese
⅓ cup grated Parmesan cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook mostaccioli in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain. Meanwhile, heat a nonstick pan over medium-high heat. Cook and stir ground beef until browned and crumbly, 5 to 10 minutes. Remove from the heat. Drain and discard grease. Add spaghetti sauce to the pan and mix with the beef. Transfer beef mixture to the prepared baking dish. Spread evenly over the bottom and layer cooked pasta over top. Sprinkle with mozzarella and Parmesan cheeses. Cover with foil. Bake in the preheated oven for 40 minutes. Remove foil and continue to bake until cheese is melted and lightly browned, about 10 more minutes.

Prep time: 10 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 508.1
Fat: 17.2 g
Saturated fat: 7.4 g
Carbohydrates: 60.5 g
Sugars: 14.3 g
Dietary fiber: 5.5 g
Protein: 27.6 g
Cholesterol: 59.2 mg
Sodium: 821 mg
Corned Beef Hash


Ingredients:
potatoes, onion, corned beef, tomatoes, milk, egg

Directions:
Cook the potatoes in boiling, salted water for about 10 minutes until tender. Drain.
Heat the oil and saute the onion for a few minutes until transparent. Lift out with a slotted spoon and put in a bowl.
Add the corned beef, tomatoes (with their juice], salt and pepper to the onion and mix well. Turn the mixture into an ovenproof dish.
Pre-heat oven to 200°C (400°F] or Gas No 6.
Mash the potatoes, then beat in the milk and beaten egg to make a soft fluffy consistency.
Spoon the potato on top of the corned beef mixture and level off with a fork.
Cook for about 25 minutes until the potato is brown and crispy.
Tuna, Corn, and Broccoli Chowder


Ingredients:
tuna in water, onion, broccoli, olive oil, flour, milk, cayenne pepper

Directions:
Heat oil in pan over medium heat.
Add flour and whisk until well blended.
Add milk, stir until incorporated, and bring to boil over moderate heat.
Add onion and broccoli, simmer on low heat for 10 minutes.
Add tuna (and the liquid], corn, salt, and pepper.
Simmer until thickens and broccoli is tender - approximately 10 minutes.
(optional] Sprinkle with cayenne pepper before serving. Serve with baguette or garlic bread, if desired.
Camarones Borrachos (Drunken Shrimp)


Ingredients:
jumbo shrimp, butter, onion, fresh cilantro, chipotle chile in adobo

Directions:
Peel and devein the shrimp.
Chop onion finely.
Wash the cilantro in several changes of water, dry it by squeezing it in a towel, and then chop in finely.
Mash the chiptole chile.
Heat a saute pan or frying pan over a high flame. Add butter, onions and chipotle chile.
Season shrimp with salt and pepper.
When pan begins to sizzle, add the shrimp. Stir fry until shrimp are almost cooked, approximately 3 minutes.
Remove the pan from the heat, add the tequila and return it to the flame. Be careful when adding the tequila because it may flame up.
Cook the shrimp for another 2 minutes, add the cilantro, and remove the pan from the fire.
Taste the juice in the pan and season it with a salt and pepper.
Fireworks Shrimp and Noodles


Ingredients:
frozen carrots, garlic, canola oil, soy sauce, large shrimp

Directions:
Prepare noodles according to package directions; 5 minutes before noodles are done, add the edamame and carrots; finish cooking the noodles.   Drain, but reserve a ½ cup of cooking water; mix the water back in with the noodles and vegetables and also mix in the garlic, ginger and hot sauce.
In a Wok or large skillet, heat oil on medium-high heat; cook shrimp until they turn pink, about 2-3 minutes.  Add the noodle/vegetable mixture plus the soy sauce and sesame oil.  Mix thoroughly and cook an additional 2 minutes before serving.
Note: additional hot sauce can be added if desired.
Chipotle Shrimp Cocktail Bites


Ingredients:
large shrimp, beer, garlic cloves, salt, chipotle chiles in adobo, adobo sauce, light mayonnaise, chili sauce, red onions, orange zest, fresh cilantro, tortilla chips, iceberg lettuce, avocado, cilantro leaf

Directions:
Place shrimp in large, deep skillet in a single layer; add beer, garlic and salt.
Turn heat to medium.  Slowly poach shrimp 10 minute, turning shrimp after 5 minutes, until just cooked through.  (Beer will be just reaching a simmer at this point].  Remove shrimp with slotted spoon to bowl and cool.  Bring beer and garlic to a boil; boil 8 minutes, or until reduced to 3 Tablespoons, skimming surface once or twice.  Strain into a bowl.  Add garlic and mash; cool.
Add chiles, adobo sauce, mayonnaise, chili sauce, red onion, orange zest and juice, and chopped cilantro to beer mixture; whisk dressing until blended.
Cut shrimp into 2 or 3 pieces each and add to dressing; toss to coat.
To serve top tortilla chips with shredded lettuce and shrimp mixture.  Garnish with diced avocado and a cilantro leaf.
Korean Potatoes


Ingredients:
potatoes, onion, garlic cloves, soy sauce, corn syrup, sugar, water, olive oil

Directions:
Rinse potatoes to remove starch.
Heat pan and add olive oil.  Add potatoes and garlic and cook until the potatoes look a little translucent, then add the onion.  Keep stirring.
Add water, soy sauce, sugar, corn syrup and mix and simmer over medium heat for about 10 minutes until liquid is evaporated.  If it needs more water, add some.
When potato is cooked take off stove and add 1 T of sesame oil and a sprinkle of sesame seeds.
Sue's Mexican Table Salsa


Ingredients:
dried ancho chile, boiling water, sweet onion, red wine vinegar, fresh lime juice, salt, garlic, cilantro, habanero pepper

Directions:
About one hour before, tear off the stems and any woody part from the dried chiles.
Shake out all the seeds, and tear them up (like you are ripping up an evil credit card] and place them into a heatproof bowl.
Cover torn chiles with the 4 cups boiling water (make sure they are covered well- add more boiling water if needed].
Weigh the top of the chiles down with a heatproof plate (just to make sure they stay submerged].
Allow them to soften in the hot water for about 1 hour.
Using a slotted spoon, remove the chiles from the water, but do not discard the water (set it aside for now].
Place the softened chiles in a blender or food processor, along with the chopped 1/2 onion, salt, garlic, red wine vinegar, and lime juice.
Puree mixture until smooth, adding 3/4-1 cup of the reserved soaking liquid to get the consistency you like (discard any liquid you don't need or save it to cook with rice].
Pour pureed salsa into a bowl, and stir in the minced chiles (protect your hands if you want with gloves while mincing] (use habanero, jalapeno or whatever kind you like or have] and chopped cilantro.
If you have not protected your hands with gloves while mincing the hot chiles, wash them several times with dishwashing liquid to help remove some of the volatile oils.
And don't rub your eyes.
The salsa may get hotter as it sits for awhile with those minced chiles, so consider that when deciding how many chiles to use.
Adjust seasonings for salt (if necessary] and serve with warmed chips or over food.
Pork Tenderloin Marinade/Basting Sauce


Ingredients:
Dijon mustard, brown sugar, honey, apple cider vinegar

Directions:
Combine all ingredients in small saucepan over medium low heat.
Reserve half of sauce to serve with pork at the table.
If using as a marinade, cool remaining half of sauce completely and marinade pork for at least an hour or overnight.
If using as basting sauce, bake or grill pork and baste frequently with sauce.
Biscotti


Ingredients:
butter, eggs, wheat flour, salt, baking powder, vanilla

Directions:
Preheat oven to 350°F
Spray a jelly roll pan (a cookie sheet with sides] with cookie spray. Set aside.
Cream butter and sugar together. Add vanilla and eggs.
Whisk dry ingredients together and slowly add to butter mixture.
Add walnuts (or whichever nuts you prefer].
Turn dough onto floured surface; divide dough in half. Knead on half at a time, and roll into a 1' log. Place onto prepared sheet. Repeat with the other remaining half of dough.
Bake for 30 minutes. Take out of oven and cut into 1" wide slices. Lay on their sides and bake for 10 minutes.
Let cool before eating. Enjoy!
Skewered Calamari Stuffed With Tuna ( for the BBQ or Grill)


Ingredients:
tuna in vegetable oil, fresh parsley, garlic clove, capers, olive oil, lemons, honey, garlic clove, anchovy, parsley, basil, green olives, garlic clove, olive oil, lemon juice

Directions:
Mix the breadcrums,1 tbsp olive oil, crumbled tuna, garlic, parsely and capers. season with salt and pepper with a form until well mixed.
Clean the calamari, remove the tentacles and any insides and wash.
Fill the calamari with the filling and using a long skewer close both sides at once ( it will look like a sail], as shown in the picture.
Mix the remaining olive oil with the lemon juice, crushed garlic clove, marinade 20 minutes.
Heat the grill or coals. grill the skewered calamari for 2-5 minutes on each side. REMEMBER overcooked calamari become rubbery.
Serve with a side salad and salsa verde. To make salsa verde just mix the ingredients by hand.
Stuffed Green Pepper Soup
Category: soups-stews-and-chili
By PatC

I gave some of this soup to a neighbor who said that her husband probably wouldn't eat it as it had onions in it. She said he tried it, loved it, and asked me for the recipe. I have used instant brown rice, and it worked fine.

Ingredients:
2 tablespoons vegetable oil
3  green bell peppers, diced small
1  onion, diced small
1 clove garlic, minced
2 ½ pounds ground beef
3 quarts water
2 (29 ounce) cans tomato sauce
2 (28 ounce) cans petite diced tomatoes in juice
½ cup ketchup
½ cup beef base
¼ cup brown sugar
½ teaspoon salt
½ teaspoon ground black pepper
4 cups water
2 cups brown rice

Directions:
Heat vegetable oil in a large pot over medium heat. Cook and stir bell pepper, onion, and garlic in hot oil until soft, 5 to 7 minutes. Break ground beef into small chunks and add to the pot; cook and stir until completely browned, 7 to 10 minutes more. Drain excess fat and return pot to heat. Stir water, tomato sauce, diced tomatoes, ketchup, beef base, brown sugar, salt, and pepper into the beef mixture; bring to a simmer and cook until the flavors marry, about 30 minutes. While the soup simmers, bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes; stir into the soup.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 10 servings

Calories: 515.1
Fat: 19.6 g
Saturated fat: 6.1 g
Carbohydrates: 55.2 g
Sugars: 20.5 g
Dietary fiber: 5.9 g
Protein: 29.2 g
Cholesterol: 71 mg
Sodium: 3861.2 mg
White Chocolate Strawberry Pie


Ingredients:
milk, cream cheese, confectioners' sugar, orange zest, graham cracker crust, strawberries, Cool Whip

Directions:
In microwave, melt four squares of the white chocolate with milk. Cool to room temperature.
Meanwhile, whip the cream until peaks form. In a small bowl beat cream cheese and sugar until smooth.
Beat in orange zest and melted white chocolate.
Fold in whipped cream and spread into the crust.
Arrange strawberries over the top (substitute other fresh fruit or shaved chocolate for strawberries].
Melt remaining square of chocolate and drizzle over top of pie.
Refrigerate for at least 1 hour.  Dollop with Cool Whip before serving (optional].
This takes about 20 minutes to prepare and 1 hour to chill before serving.
Seafood Gumbo Stock
Category: soups-stews-and-chili
By Sara

This stock will give your Seafood Gumbo the richest flavor possible.  The addition of fish bones and skins or any leftover seafood will further improve the flavor.

Ingredients:
shells from 1 pound shrimp
5 quarts water
4  carrots, sliced
4  onions, quartered
½ bunch celery, sliced
2  bay leaves
3 cloves garlic, sliced
2 sprigs fresh parsley
5  whole cloves
1 teaspoon ground black pepper
1 tablespoon dried basil
2 teaspoons dried thyme

Directions:
Bake shrimp shells at 375 degrees F (195 degrees C) until dried and starting to brown on edges. In an 8-quart pot, combine water, carrots, onions, celery, bay leaves, garlic, parsley, cloves, pepper, basil, thyme and shrimp shells. Bring slowly to a boil. Reduce heat, and cook 5 to 7 hours. Replace water as needed, 2 or 3 times, by pouring more water down the inside of the pot. Remove stock from  heat, and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.

Prep time: 15 mins
Cook time: 7 hrs 35 mins
Total time: 7 hrs 50 mins
Yields: 2 quarts

Calories: 111.7
Fat: 1.3 g
Saturated fat: 0.3 g
Carbohydrates: 12.1 g
Sugars: 4.7 g
Dietary fiber: 3.3 g
Protein: 13.2 g
Cholesterol: 86.3 mg
Sodium: 162.3 mg
The Mac N Cheese


Ingredients:
olive oil, butter, flour, cheddar cheese, gouda cheese, comte cheese, raclette cheese, provolone cheese, milk, nutmeg

Directions:
Our Mac n Cheese is NOT CONSISTENT at Caseus. Throughout the year as the seasons change we change our Mac n Cheese, adding more chevre or more raclette as we see fit. Sometimes the nib ends and bits are different, this means the Mac n Cheese is as well. On any given time you may find the perfect Mac n Cheese combination for you, and although you'll search the rest of your life for it again and again it like your first kiss with 5th grade on the playground swings just may never be as extraordinary. It's the journey not the destination that the true epicure relishes.
Preheat the oven to 175 degrees F.
Bring water to a boil in a large pot. Boil the orecchiette until slightly undercooked. Drain. Toss cooked pasta in a bowl with olive oil and set aside.
Slice the brioche thin and place on a cooking sheet. Place in low oven for 20 minutes or until dry. Remove, let cool, and crumble into small pieces. This will make more breadcrumbs than you need but making them from scratch makes all the difference. Cook's Note: Do not use something from a can that's been sitting around on some shelf for who knows how long.
Increase the oven temperature to 400 degrees F.
Melt butter in a small pan. Whisk in flour until completely incorporated (no lumps]. This is called a roux.
Crumble the chevre into small pieces, grate all other cheese.
In a small saucepot, bring milk to a boil, stirring occasionally. Add in the roux, whisking constantly, until the mixture returns to a boil. The mixture will thicken. Turn off the heat. You now have a bechamel sauce.
Add 3/4 of the cheese, whisking until melted and incorporated. Add freshly grated nutmeg. Season with salt and pepper, to taste.
Add sauce to the cooked pasta and toss to coat. Place in an oven-proof dish, top with remaining cheese, and bake 25 minutes, or until bubbling hot.
Top with bread crumbs and continue to bake 3 minutes. Remove from oven when you see things looking very oozy and bubbly.
Mashed Potatoes With Turnips and Bacon


Ingredients:
bacon, bacon fat, butter, turnips, yukon gold potatoes, salt, half-and-half, fresh thyme leave

Directions:
In a large heavy pan, cook bacon over medium heat until brown and crisp, about 8 minutes. Transfer to a paper towel and set aside.
Drain off all except 2 tablespoons of the bacon fat.  Add the butter and heat pan over medium heat until foaming subsides.
Add the turnips and cook, stirring occasionally, until butter is browned and turnips are dark brown and slightly caramelized, 10-12 minutes. (if after 4 minutes turnips have not started to brown, increase heat].
Add potatoes, broth and salt.  Cook covered over low heat (broth should simmer gently; do not boil], until potatoes fall apart easily when poked with a fork and all liquid is absorbed. (25-30 minutes].
Remove pan from heat, remove lid and allow steam to escape; about 2 minutes.
Gently mash veggies together with a potato masher.  Fold in half-and-half, reserved bacon bits and thyme. Taste for seasoning; add more salt if needed and pepper to taste.
Deliciously Cheesy Hashbrown Dish


Ingredients:
frozen hash browns, sour cream, margarine, sharp cheddar cheese

Directions:
Mix all ingredients together in a large bowl.
Pour into greased 9 x 12 inch baking dish.
Bake at 375 degrees for 1 hour. (275-300degrees for 2-21/2hrs is better].
May be made 1-2 days ahead and refrigerated until baking.
Low Carb Breakfast Muffins


Ingredients:
part-skim cottage cheese, whole wheat flour, baking powder, salt, eggs, water, sausage, sharp cheddar cheese

Directions:
Preheat oven to 400Â°F.
In mixing bowl, combine cottage cheese, flour, almond meal, baking powder, salt, eggs, and water. Mix until well combined, then gently stir in sausage and sharp cheddar.
Spray muffin cups with non-stick spray or olive oil. Divide batter between muffin cups. Bake muffins 25-30 minutes or until lightly browned on top and set. (If you're going to be microwaving, I would bake about 25 minutes, for eating immediately I would use closer to 30 minutes.].
Muffins can be refrigerated and reheated in microwave. Be careful not to microwave too long or they will get tough. (Still have not tried freezing them, I eat them too fast!].
Lemon Cream Cheese Frosting
Category: desserts
By Carol

Great flavor and so creamy.  Great on Daffodil cake.

Ingredients:
1 (8 ounce) package cream cheese, softened
¼ cup butter
2 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
5 cups confectioners' sugar

Directions:
Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy.  Add confectioners' sugar in 2 additions.  Beat until creamy.  Add more icing sugar or juice as needed for easy spreading.  Makes about 3 2/3 cups.

Yields: 3 - 2/3 cups

Calories: 236.3
Fat: 8.3 g
Saturated fat: 5.2 g
Carbohydrates: 40.5 g
Sugars: 39.3 g
Protein: 1.2 g
Cholesterol: 24.6 mg
Sodium: 66.5 mg
Tofu Nuggets with Maple-Mustard Dipping Sauce
Category: appetizers-and-snacks
By isachandra

Extra-firm tofu and breading give these nuggets the texture of real chicken, and the sauce is just a yummy bonus.

Ingredients:
1 (14 ounce) package extra-firm tofu
3 tablespoons low-sodium soy sauce
¾ cup dry fine whole-wheat bread crumbs
2 teaspoons onion powder
1 teaspoon garlic powder
½ teaspoon dried thyme, crumbled
olive oil cooking spray
½ cup smooth Dijon mustard
¼ cup pure maple syrup
2 tablespoons canola oil

Directions:
Hold tofu over the sink and gently squeeze out moisture. Blot surface dry with a paper towel (do not press). Slice tofu crosswise into 6 rectangular slabs. Slice slabs in half to create 12 squares, then cut squares in half diagonally to create 24 triangles. Pour soy sauce on a plate. Mix together bread crumbs, onion powder, garlic powders, and thyme on a second plate. Set out a third plate. Dip each tofu piece in soy sauce, turning to coat; dredge in bread-crumb mixture, sprinkling tops with mixture and turning to coat. Set coated tofu on third plate. Spray a large cast-iron or nonstick skillet with cooking spray and heat over medium-low heat. Working in batches of about 8 pieces, cook tofu, flipping with a thin spatula and spraying skillet between batches, until crisp and browned on most sides, about 5 minutes per batch. For the dipping sauce, stir mustard, syrup, and oil together with a fork in a small bowl until smooth. If too thick, stir in warm water, 1 tablespoon at a time, until pourable.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 303.2
Fat: 13.8 g
Saturated fat: 1.3 g
Carbohydrates: 34.4 g
Sugars: 13 g
Dietary fiber: 2.2 g
Protein: 12.8 g
Sodium: 1278.7 mg
Quickie Cinnamon Rolls


Ingredients:
sugar, cinnamon, powdered sugar

Directions:
Unroll dough in one long rectangle and press to seal perforations.
Combine cinnamon and sugar and sprinkle over dough.
Roll up jelly roll style <like a log> starting from the short end and pinch seam to seal.
Using a serrated knife slice into 4 equal slices. (I use unwaxed dental floss threading underneath the 'log' and then crossing the ends above the 'log'(floss makes an O around the dough, floss ends form a V] Pull ends to draw floss through to cut dough. Makes a cleaner cut.].
Place rolls pinched side down in ungreased muffin tin.
Bake at 375 for 10-12 minutes or until brown. Cool for 5 minutes then transfer to wire rack.
Mix powdered sugar and orange juice to make a thin glaze. Drizzle over the warm rolls and serve.