xiaoxl/recipe_data huggingface dataset:
Constant Comment Soda Twist


Ingredients:
tea bags, water

Directions:
Place tea bags into a heat-stable container.
Pour one quart boiling water over tea bags and allow to steep 7-10 minutes.
Squeeze and remove tea bags.
Allow tea to cool, then chill.
To serve, combine equal parts of iced tea sprite in ice-filled glasses.
Stir gently; garnish with lemon or lime, as desired.
Crock Pot Italian Chicken


Ingredients:
chicken breasts, fat free cream cheese, rotini pasta, milk

Directions:
Combine soup, cream cheese, milk and seasoning in crock pot.
Stir until combined.
Cut chicken into bite sized pieces and add to crock pot.
Cook on low for 4-6 hours.
Cook pasta according to package directions.
Drain and add to crock pot mixture.
Top with grated parmesan if desired. (it's always desired in my house].
Labneh (Lebanese Cream Cheese)
Category: appetizers-and-snacks
By LEBANESE

This is the Lebanese version of cream cheese, a lot tastier and lower in calories. Serve on a plate, sprinkled with olive oil, olives, tomatoes, cucumbers and mint. Or simply spread it like cream cheese on pita bread.

Ingredients:
16 cups plain yogurt
1 teaspoon salt, or to taste
¼ cup olive oil

Directions:
Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours. After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.

Prep time: 5 mins
Cook time: 1 day
Total time: 1 day
Yields: 2 pounds

Calories: 92.1
Fat: 3.6 g
Saturated fat: 1.5 g
Carbohydrates: 8.6 g
Sugars: 8.6 g
Protein: 6.4 g
Cholesterol: 7.4 mg
Sodium: 158.5 mg
Cranberry-Orange Bundt Cake


Ingredients:
sugar, butter, cornstarch, water, flour, salt, baking powder, baking soda, milk, orange zest, cranberries, powdered sugar, cranberries

Directions:
Cake:
Preheat oven to 350°F.
Prepare a 10-cup bundt pan by spraying with cooking oil and lightly dusting with flour.
Cream sugar and butter.  Wisk together cornstarch and water and cream into sugar/butter mixture.  Stir in milk, orange juice and orange zest.
Combine dry ingredients in a separate bowl and slowly add into wet mixture, stirring until thoroughly combined.
Fold cranberries into the batter.
Spoon batter evenly into bundt pan, being careful not to brush off too much of the flour dusting.
Bake for 45 minutes or until a cake tester inserted into cake comes out clean.
Cool on a wire rack for 30 minutes and turn out onto a cake pedistal or plate.
Glaze:
Place powdered sugar in a small bowl.
Stir in orange juice one tablespoon at a time until preferred glaze texture is obtained.
Spoon evenly over warm cake.
Garnish:
I sprinkled slivered almonds evenly over the freshly-glazed cake.
I also placed cranberries into the center of the cake and around the base of the cake plate mostly for festive presentation, but found that my family enjoys eating the uncooked cranberries dipped in extra glaze or with bites of cake.
Moo Goo Gai Pan II
Category: world-cuisine
By Bao Le

While you may see this dish frequently at American Chinese restaurants, it is actually a true Cantonese dish. This is the Americanized version that will duplicate what you're used to eating for take-out. You can substitute sherry and soy sauce for the white wine to make a version with brown sauce.

Ingredients:
1 tablespoon vegetable oil
¼ pound sliced fresh mushrooms
¼ pound snow peas
1 (8 ounce) can sliced water chestnuts, drained
¼ pound sliced bok choy
salt and black pepper to taste
1 tablespoon vegetable oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
¾ cup skinless, boneless chicken breast meat - thinly sliced
1 teaspoon white wine
¼ teaspoon white sugar
¼ cup chicken broth
1 tablespoon cornstarch
2 tablespoons water

Directions:
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean. Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 4 servings

Calories: 173.5
Fat: 8.4 g
Saturated fat: 1.5 g
Carbohydrates: 13.2 g
Sugars: 3.6 g
Dietary fiber: 2.7 g
Protein: 12 g
Cholesterol: 25.5 mg
Sodium: 48.2 mg
Grilled Prosciutto-Wrapped Peaches with Burrata and Basil
Category: appetizers-and-snacks
By Chef John

There are many people, myself included, that think cooking prosciutto is basically a crime against nature; but there are exceptions, and this plate of grilled peaches with burrata is one incredibly delicious example.  Serve as an appetizer or a sweet/savory dessert.

Ingredients:
2  ripe, sweet (but not soft) freestone peaches
3 thin slices  prosciutto, or more as needed, torn into ribbons
8 small bamboo skewers, soaked in water 20 minutes
6 ounces burrata cheese
1 tablespoon extra virgin olive oil, for drizzling
Coarse sea salt to taste
Freshly ground black pepper, to taste
1 tablespoon finely sliced fresh basil leaves

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut peaches in half and remove peach stones. Cut each half in half again. Wrap prosciutto around each peach section; secure with small bamboo skewers. Grill peaches, turning often, until prosciutto gets a little crisp around the edges and the peaches begin to caramelize, about 6 minutes. To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several of the grilled peaches around the cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.

Prep time: 15 mins
Cook time: 7 mins
Total time: 22 mins
Yields: 4 servings

Calories: 183.2
Fat: 14.1 g
Saturated fat: 7.1 g
Carbohydrates: 3.2 g
Sugars: 3 g
Dietary fiber: 0.1 g
Protein: 7.1 g
Cholesterol: 34.7 mg
Sodium: 650 mg
Sizzler's Malibu Chicken


Ingredients:
chicken breasts, garlic, panko breadcrumbs, parmesan cheese, garlic powder, salt, pepper, ham slices, swiss cheese, Grey Poupon mustard, mayonnaise, yellow mustard, honey

Directions:
Combine Egg Yolk and garlic and pour into plastic bag.  Place chicken inside of bag, seal shut making sure no extra air is inside, and make sure the chicken gets coated with egg yoke/garlic mixture.  Place in fridge and marinate chicken for 4 hours.
In a medium bowl, mix Panko, Parmesan cheese, garlic powder, salt and pepper and dump evenly in the bottom of a 9 X 13 baking dish.
Remove chicken from bag, place chicken in baking dish.  Coat chicken with mixture and bake at 350 degrees F and depending on the size of your chicken breasts, cook for 40 minutes to one hour or until chicken is cooked through.  Monitor it starting at 40 minutes.
Place one slice of ham and one slice of swiss cheese over the top of each piece of chicken and bake additional two minutes until cheese is melted.
Malibu Dipping Sauce - Combine Grey Poupon mustard, Mayo, yellow mustard and honey in small bowl.  Stir to make sure all ingredients are evenly combined.  Use to dip chicken inches  Enjoy!
Chicken N Rice Casserole for Dummies


Ingredients:
onion powder, garlic powder, green onions

Directions:
Cook rice according to package directions.
Cook brocolli according to package directions.
Preheat oven to 350.
Mix all the above ingredients, except the bread crumbs, in a large bowl.
Transfer to a large, greased glass baking dish.
Sprinkle top of casserole with bread crumbs. Spray top of casserole with cooking spray so the top gets crispy brown and bake for 20-25 minutes.
Roast Chicken & Garlic


Ingredients:
roasting chickens, bulbs of garlic, fresh parsley, salt, pepper, paprika, carrot, celery

Directions:
Preheat oven to 400 degrees.
rinse and pat dry chicken.
slice off top quarter of each garlic head to expose garlic cloves. Separate cloves and discard loose paper skin, but do not peel the cloves. Place ten cloves in cavity of chicken.
Chop Parsley and set aside 1 tablespoons Place the rest in the cavity.
Rub outside of chicken with salt, pepper and paprika.
Coarsley chop carrot and celery and place in roasting pan.
Place chicken over vegetables and cover.
Bake chicken for 1 hour and 15 minutes.
Remove lid and continue baking for 15-30 minutes or until thermometer registers 180 degrees in meaty part of thigh and juices run clear.
Remove from oven and tent with foil for 10 minutes. (This is IMPORTANT, as it makes the chicken stay juicy].
Meanwhile, remove garlic cloves. Take about 10-12 cloves and glently squeeze the flesh from the skin and mash.
Strain juices (remove fat] from roasting pan into a saucepan and add the mashed garlic.
Bring to a boil over medium heat.
Stir in reserved parsley.
Carve chicken and serve with sauce poured on top.
***Note*** Sauce can be thickened if you prefer using a little water and cornstarch.
***NOTE*** the left over roasted garlic can be stored in the fridge and used to spice up any meal for days later! I also use this in my chicken chili recipe.
Creamy Non Dairy Romaine Salad


Ingredients:
head romaine lettuce, tomatoes, fresh basil, garlic cloves, Dijon mustard, honey, salt, cracked black pepper, fresh lemon juice, sunflower seeds, silken tofu, extra virgin olive oil, water

Directions:
Blend all dressing ingredients in blender adding oil a little at a time at the end.
Make sure you blend this dressing well so the sunflower seeds are ground.
Stop your blender and test for smoothness. When the seeds are ground well they will make your dressing nice and creamy.
Chop, rinse, and dry romaine and dandelion greens.
If you have a salad spinner it is best.
If not, pat rinsed greens with paper towels so dressing doesn’t get diluted.
Toss greens with tomato and desired amount of dressing.
Spicy Lentil Nachos
Category: appetizers-and-snacks
By thomlynn61601

Meatless nachos that come together easily when money and time are tight.

Ingredients:
1 teaspoon coconut oil
1 cup finely chopped onion
1 clove garlic, minced
1 cup dried lentils
2 ½ cups chicken broth
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
salt and ground black pepper to taste
1 cup cooked black beans
1 cup corn kernels
1 cup salsa
1 cup shredded Monterey Jack cheese
1 (13.5 ounce) package tortilla chips

Directions:
Heat coconut oil in a skillet over medium heat. Place onion in skillet and cook, stirring, until tender, about 5 minutes. Add garlic and cook another minute. Stir in lentils, broth, chili powder, cumin, and oregano. Bring to a boil, reduce heat to low, and simmer until lentils are tender, about 30 minutes. Season with salt and pepper. Combine black beans and corn in a saucepan (if using canned beans and corn, drain first). Cook over medium heat, stirring occasionally, until heated through about 8 minutes. Spread tortilla chips on a serving platter. Spoon a layer of lentils on the chips, then a layer of black beans and corn, and then salsa. Sprinkle with shredded cheese. Serve while still warm.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 883.2
Fat: 33.7 g
Saturated fat: 9.4 g
Carbohydrates: 118.5 g
Sugars: 7.2 g
Dietary fiber: 27.1 g
Protein: 33.7 g
Cholesterol: 25.1 mg
Sodium: 970.5 mg
Boiled Egg in a Bowl


Ingredients:
eggs, corn kernels, parsley

Directions:
Cook eggs in simmering water for 6 minutes till soft boiled., Drain, cool slightly., Use a sharp knife to halve eggs., Using a teaspoon scoop eggs into bowl., Add corn, cheese and parsley., Season to taste, serve warm.
Quick Fix Soup


Ingredients:
onion, garlic clove, small shell pasta, frozen spinach, water

Directions:
In a large pan (wok-style], brown onion and garlic.
Add minimum amount of water, the pasta, frozen spinach (no need to thaw first], broth concentrate, and spices.
Bring to a boil, wait until spinach is completely de-thawed (approximately 5 minutes].
Add more water & broth to taste.
Bring to a boil again and, once pasta is cooked, serve.
Savory Roasted Butternut Squash Bisque Soup


Ingredients:
sweet potatoes, sweetened condensed milk, cinnamon, pepper, applesauce, garlic cloves

Directions:
Preheat oven to 400 degrees.
Cut the unpeeled squash and sweet potatoes length ways and remove seeds and membrane from the squash.
Peel and quarter the onion.
Peel the garlic cloves.
Rub the squash, sweet potatoes, onion and cloves with sunflower oil.
Place them on a  foil lined roasting pan, suitable to catch drips.
Roast vegetables for 1 hour or until fork tender.
Check oven at 15 minute intervals to take out onions and garlic before they burn.
Add water to onion soup mix according to directions.
Remove vegetables and cool to touch.
Spoon the soft meat out of the skins of the sweet potatoes and squash and put in mixing bowl.
Mix the large vegetables with an Immersion blender and with the sweetened condensed milk. If the bisque is sweet enough with the milk, you can eliminate the applesauce in the next step.
Add the onion, smashed garlic cloves, pepper and apple sauce and 2 T. cinnamon to the mix and continue to blend.
Add 1/2 cup or more of the onion soup mix in increments to thin the bisque, until the desired consistency and taste is reached. If the needed amount of soup is too strong, substitute water as the remaining liquid needed for desired consistency. Blend until creamy.
Garnish, upon the request of each guest, with the remaining roasted cinnamon powder.
Chinese Egg Flower Soup (Ww)


Ingredients:
chicken broth, cornstarch, eggs

Directions:
In a large saucepan bring broth to a boil over medium heat.
Whisk cornstarch and 1/4 cup water in a small cup until smooth; and then whisk mixture into broth. Simmer until soup thickens (2-5 minutes]. Reduce heat.
Drizzle eggs into soup while stirring quickly and cook for one mintute and then stir in vinegar.
Heat peas according to package directions and then divide into 4 bowls. Ladle soup over the peas.
Polish Link Sausage and Cabbage
Category: meat-and-poultry
By turtlemin

This is a family recipe that is easy to make and tastes great.

Ingredients:
3 tablespoons butter
½ medium head cabbage, cut into chunks
1 (16 ounce) package kielbasa sausage, sliced into rounds
1 (12 fluid ounce) can beer
ground black pepper to taste

Directions:
Melt butter in a pot over medium heat. Cook and stir cabbage in the butter until tender, about 5 minutes. Add sausage and beer to the cabbage; stir. Season cabbage mixture with pepper. Simmer mixture until the sausage casings begin to shrink, about 20 minutes. Drain liquid from mixture before serving.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 528.8
Fat: 43.2 g
Saturated fat: 21.7 g
Carbohydrates: 11.9 g
Sugars: 5.7 g
Dietary fiber: 2.9 g
Protein: 16.2 g
Cholesterol: 104 mg
Sodium: 1017.8 mg
Cherry Lime Vanilla Glacier


Ingredients:
vanilla ice cream, lime, cold water

Directions:
Place two tall glasses in the freezer to chill.
Add the ice cream to a food processor and pulse to the consistency of soft-serve ice cream. Transfer the ice cream to a bowl and return to the freezer while you make the cherry slush.
Wash out the food processor bowl and add the cherry drink mix, lime zest, 4 cups ice and 1/2 cup cold water. Process until smooth, adding more ice or water to adjust for desired consistency; for me, the icier the better.
To assemble the glacier:
Remove the glasses from the freezer and fill each halfway with cherry slush. Add 2 scoops of the vanilla ice cream to the center of each glass, pressing down to allow the slush to push up the sides of the glass. Top with more cherry slush and serve immediately. I like to serve these with a spoon and straw.
Savoury Muffins


Ingredients:
self raising flour, spring onions, celery, pumpkin, carrot, red capsicum, green capsicum, fresh parsley, skim milk, olive oil, egg, cayenne pepper, parmesan cheese

Directions:
Lightly grease 1 x 12 hole muffin pans (1/3-cup capacity].
Sift flour into a large bowl; add vegetables, parsley and cheese. season with salt and pepper; mix well.
Combine milk, butter and egg in a bowl; stir into vegetable mixture until just combined (do not over-mix].
Spoon mixture evenly into prepared pan holes; sprinkle with cayenne pepper and parmesan cheese.
Cook in moderately hot oven, 190c for about 30-35 minutes or until cooked when tested.Remove from oven Place muffins on a wire rack to cool.
Easy Cheesecake


Ingredients:
graham cracker crust, cream cheese, sugar, sour cream, eggs, vanilla, sour cream

Directions:
Cream together cream cheese and sugar.
Mix in sour cream and then eggs and vanilla until well blended.
Pour into pie crust.
Bake 25-30 minutes, or until 2-inch circle in middle jiggles when shook.
(optional] Spread with sour cream.
Cool.
Top with fresh fruit, or canned pie filling, or just eat.
Stuffed Dogs


Ingredients:
American cheese, onion, tomato sauce, ketchup, Worcestershire sauce

Directions:
Preheat oven to 350*.
Mix cheese, crushed chips, onion, tomato sauce or ketchup and worcestershire sauce.
Fill split hot dogs with cheese mixture.
Place on cookie sheet and bake for 20 minutes.
Sweet Potato Muffins - a Great Breakfast Recipe


Ingredients:
egg, milk, sweet potato, olive oil, butter, white flour, whole wheat flour, sugar, baking powder, salt, cinnamon, nutmeg, raisins

Directions:
Heat oven to 400 degrees. Spray muffin pans with non-stick spray or line with paper baking cups.
In a bowl, beat egg slightly. Stir in milk, sweet potato and oil or butter.
Blend dry ingredients together, then add to wet mixture. Stir until flour is moistened. Batter should be slightly lumpy. Fold in raisins.
Fill muffin cups ¾ full.
Bake for about 15 minutes or until inserted toothpick comes out clean. Serve hot. Watch the video here: https://www.youtube.com/watch?v=632B0UsvnFA.
When making these muffins for a regular day breakfast, I like to mix the dry ingredients up the night before…just one less step in the morning. Besides breakfast, you’ll be proud to serve these for brunch. Or serve them in the evening alongside a bowl of soup and you’ll have a complete meal…or by the fireside with a mug of cider. You’ll know what to do!
Cocktail Turkey Meatballs


Ingredients:
ground turkey, buttermilk, fresh sage, salt, pepper, ketchup, honey

Directions:
For the meatballs, combine breadcrumbs and buttermilk in small bowl and let sit for about 5 minutes.
Combine turkey in medium bowl with egg, fresh sage, salt and pepper.
Stir in breadcrumb mixture.
Roll into 1-inch meatballs.
Make the sauce in a small saucepan combining the ketchup, vinegar and honey over medium heat.
Simmer for about 5 minutes.
Heat large skillet over medium high heat with a little oil for frying, and add meatballs.
Fry meatballs until browned and cooked through, about 10 minutes.
Lower heat and pour sauce over meatballs, stirring gently to coat, and let simmer over low heat for about 5 minutes or until nicely combined and heated through.
Serve meatballs with toothpicks.
Can be kept warm in a chafing dish or a crockpot.
Crunch Top Apple Pie


Ingredients:
sugar, graham cracker crumbs, walnuts, flour, cinnamon, butter, granny smith apples, mcintosh apples, fresh lemon juice

Directions:
Place apples in a bowl and toss with lemon juice.
Pour into unbaked pie shell.
Mix together remaining ingredients, except butter and sprinkle evenly over apples.
DRIZZLE melted butter over the top, cover every square inch and bake in a 350 degree oven for 1 hour.
Cover with foil if needed as the nuts tend to burn.
Serve with vanilla bean ice cream.
Unknownchef86's Poor Man's Eggnog Latte


Ingredients:
"nutmeg"

Directions:
Add the eggnog to taste and stir well., Top with the whipped cream, if desired, and a sprinkle of nutmeg., Enjoy!
50% Whole Wheat Biscuits


Ingredients:
whole wheat flour, white flour, baking powder, sea salt, butter, milk

Directions:
Put flour, baking powder, and salt in a food processor and pulse to mix.
Cut the butter into chunks, drop on top of the flour mix, and pulse again, several short bursts, until it is in bits the size of split peas.
Sprinkle 1/2 cup of the cold milk over the mixture, and pulse. Add a little more milk and pulse again, continuing until the mix just comes together into a ball.
Wrap the dough in wax paper or plastic wrap, and refrigerate for 1/2 hour.
Roll out the dough to 1/2", and cut into circles with an average-size coffee cup (flour the rim], or your favourite cutter.
Bake at 450 on an ungreased baking sheet for approximately 10-12 minutes.
Pomodoro Sauce


Ingredients:
tomatoes, carrot, celery, olive oil

Directions:
Carrot goes into food processor till fine. Remove and set aside.
Celery goes in next and do the same. Remove and set aside.
Onions goes in last and blend till fine. Remove and set aside.
In a heated pot, place 3 to 4 ladles of olive oil.
Add in onion first and sauté for 1 minute Then add in carrot and celery.
When the 3 items are soft, add in canned tomatoes.
Keep stirring constantly on low heat and reduce at least one third, if not half, or till water is gone.
Cool and store in airtight container. May freeze till needed.
Pasta With Chicken and Pepper-Cheese Sauce


Ingredients:
spaghetti, fettuccine, boneless chicken breasts, flour, salt, white pepper, ground black pepper, red bell pepper, onion, garlic cloves, flour, chicken broth, milk, Worcestershire sauce, monterey jack cheese, sour cream

Directions:
Cook pasta to package directions. Drain and keep warm.
Cut chicken into 1 inch pieces. In small mixing bowl combine 1 tablespoons flour, salt, and red, white and black pepper. Toss flour mixture with chicken to coat. Set aside.
In large skillet over medium-high heat heat oil (add more oil as necessary during cooking.] Add red bell pepper, onion, jalapeno and garlic; cook and stir until tender. Remove veggies with slotted spoon to seperate bowl; set aside.
Add chicken to skillet. Cook and stir about 5 minutes until chicken is tender and no longer pink. Remove chicken to bowl with veggies.
Stir 2 tablespoons four into drippings in skillet. Add chicken broth, milk and worcestershire. Cook and stir until thickened and bubbly. Add monterey jack, stir until cheese melts. Stir 1 cup of the hot mixture into sour cream; return all of sour cream mixture to skillet. Stir in the chicken and veggies. Cook until heated through being carefully not to boil mixture.
Arrange pasta on individual plates or a large serving platter. Spoon the chicken mixture over pasta.