xiaoxl/recipe_data huggingface dataset:
Ojibwe Harvest Wild Rice


Ingredients:
wild rice, water, Grand Marnier, salted butter, leeks

Directions:
Clean leeks of dirt.
Rinse rice in a strainer (a colander's holes are too big].
Place rice, water, and Grand Marnier in a heavy 3-quart saucepan then bring to a boil.
Reduce heat to a low boil; cover loosely and cook for 20 minutes, stirring occasionally.
After 20 minutes, add leeks and butter.  Stir and bring back up to a boil.
Bring back to a low boil; covered loosely, for 35 more minutes, still stirring occasionally.  (cook until the rice has puffed and most of the liquid has absorbed].
After the 35 minutes, remove from heat and fluff rice with a fork.
Cover tightly and let stand for 5 minutes.
Season with salt and pepper if desired then serve.
Low Fat Apple Banana Raisin Bread


Ingredients:
applesauce, vanilla, brown sugar, flour, baking powder, baking soda, salt, cinnamon, raisins, apples, bananas

Directions:
Preheat oven to 350 degrees.
Spray 2 loaf pans with non-stick spray and set aside.
Mix applesauce, egg whites, vanilla, brown sugar and mashed banana in a large bowl.
Sift dry ingredients over the top and stir to combine.
Add raisins and mix well.
Add chopped apples and sliced bananas and mix well.
Place in 2 loaf pans and bake at 350 degrees for 40-50 minutes.
Dee's Herbed Chicken


Ingredients:
fresh oregano, mint, flat leaf parsley, fresh rosemary, garlic cloves, lemon juice, olive oil, chicken breast halves

Directions:
Puree everything except the chicken in a blender.
Slash across breasts several times halfway.
through to the bone.
Marinate chicken breasts for at least an hour, preferably more.
Grill chicken, basting with extra marinade til done.
I serve this with tzatziki sauce, hummus, and pita bread.  Give an extra squeeze of lemon over the chicken before you serve it.
Wild Mushroom Stuffing


Ingredients:
warm water, dried funghi porcini, unsalted butter, leeks, shallots, button mushroom, celery, parsley, hazelnuts, thyme leaves, dried thyme leaves, fresh sage, dried sage, eggs, low sodium chicken broth

Directions:
Pour the water over the porcini, stir, and set aside for at least 30 minutes.  Retrieve the mushrooms with a slotted spoon onto a double layer of paper towels. Dry lightly, then coarsely chop. Strain porcini liquid, through a fine sieve into a cup or bowl, leaving behind any sediment that may have accumulated.
Place the bread cubes onto two rimmed sheets and bake at 325 or 350 for 10-15 minutes, or until dried lightly.  Remove and place in a bowl or cool on sheets.
Put the butter, leeks, shallots, button mushrooms, and shiitake mushrooms into a heavy sauté pan, 12-inch skillet, or oven casserole, and turn the heat to medium-high. Cook, stirring often, for about 10-12 minutes, or until golden and softened. Add the celery, porcini,  1-cup of the cleared soaking liquid, and salt and pepper to taste. Reduce fully. Sauté a few minutes more, over lower heat. Stir in parsley, hazelnuts, and herbs. Transfer to bowl with bread. Stir to combine.  Taste for salt and pepper.  Stir in the eggs.
To do the stuffing in a turkey, use it just as it is. The remainder will need to be moistened with a mix of chicken stock and reserved mushroom liquid.  Moisten lightly, and put into a greased casserole dish of suitable size. Cover with foil and bake for about 30 minutes, alongside the turkey, uncover to bake 10-20 minutes more, to crisp.
To do entirely in a dish, combine stock and liquid, use to moisten stuffing cubes, not allowing it to become to soaked, not all of the liquid will  be used. Transfer to a greased 4-quart dish, cover with greased foil and bake slow, at 325 for an hour, uncover and bake 10-15 minutes more.
Shrimp in Ginger Coconut Cream


Ingredients:
shrimp, red bell pepper, fresh ginger, coconut milk, salt, cayenne pepper, cilantro, lime wedge

Directions:
Heat oil in a large skillet over medium heat.
Add red pepper and ginger and cook 30 seconds.
Add shrimp and coconut milk, cook 3 minutes or until shrimp are opaque inside and pink outside.
Remove shrimp and red pepper with a slotted spoon and reserve.
Bring sauce to a boil over medium high heat, cook, stiring occasionally, 3-5 minutes or until sauce thickens.
Season with salt and cayenne, remove from heat, stir in shrimp and red pepper.
If desired, garnish with cilantro and lime wedges.
Peter's Plunge (Après-Ski Slammer)


Ingredients:
cherry brandy, apricot brandy, cranberry juice

Directions:
"Shake and pour over ice in rocks glass."
Blueberry Lemon Loaf
Category: bread
By TABLESPOON

A family recipe for our favorite blueberry lemon bread.  No mixer required! Like most sweet loaves, it tastes best when allowed to sit for a day, wrapped in plastic wrap.

Ingredients:
1  lemon
1 tablespoon confectioners' sugar
¾ cup white sugar
¼ cup melted butter
2  eggs
¼ cup sour cream
⅓ cup milk
1 ⅔ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 ¼ cups frozen blueberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside. Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside. Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined. Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 1 hr
Total time: 2 hrs 15 mins
Yields: 1 - 9x5 inch loaf

Calories: 183.9
Fat: 6.1 g
Saturated fat: 3.4 g
Carbohydrates: 30.1 g
Sugars: 14.9 g
Dietary fiber: 1.3 g
Protein: 3.4 g
Cholesterol: 43.8 mg
Sodium: 174.7 mg
Pizza Bread....mmmm!!!!


Ingredients:
flour, baking powder, oregano, white sugar, tomato sauce, mozzarella cheese, parmesan cheese, butter, milk, eggs

Directions:
Preheat oven to 350.
Grease loaf pan.
Sift the flour,bk pwdr into lg bowl. Stir in oregano,garlic salt and sugar. Set aside.
Cut pepperoni into small pieces place in a bowl and  mix with tomato sauce and cheeses.* you can use cheddar if you prefer. Set aside.
Microwave butter to melt and cool to lukewarm. Use a whisk to mix the milk and eggs into the melted butter. Pour the butter mixture over the flour mixture and stir just until moistened. Don't overmix.
Pour the pepperoni mix on top and stir in streaks through the batter. Don't mix completely. Place batter in loaf pan. Spread out evenly.
Bake 50 to 55 minutes or until top is puffed and golden. I bake for 50 minutes.
West Fried Chicken


Ingredients:
chicken pieces, buttermilk, milk, Tabasco sauce, eggs, all-purpose flour, salt, caster sugar, pepper, garlic powder, cumin, paprika, ground ginger, dried oregano, dried sage, dried thyme, olive oil

Directions:
Rinse chicken, cut off excess fat, cut any very big pieces in half.
Combine Buttermilk, a few squirts of Tabasco Sauce and eggs in a bowl; whisk to blend well.
(Tip: Marinating for a few hours in the Buttermilk mixture gives the chicken more flavour].
In a large container with a lid, combine and sift the flour and dry ingredients.
(Tip: I use a coffee grinder to powder the herbs to help release their flavour!].
Dip the pieces of chicken in the Buttermilk mixture; let excess drip off back into the bowl.  Then put a few chicken pieces in the dry ingredients container, put the lid on and shake to coat thoroughly (a plastic bag would probably work just as well but I like to think I’m getting some use out of Shirl’s Tupperware]. Place coated pieces on a rack and repeat with remaining chicken pieces.  Leave them for about 30 minutes for the coating to get nice and moist.
Heat oil in fry pan to 6 o’clock position on stove top element control. When oil is hot, but not smoking, fry chicken, a few pieces at a time until only light brown on both sides (don’t crowd that pan]. After frying each batch, place them on a rack in a 160º(about 320F] oven (don’t forget to put a tray under the rack to catch the drips!]. This process is important, as it both drains excess oil from the chicken as well as finishes cooking it in a very effective salute to healthy cooking!
Chicken breasts will take a little less time than boney pieces – thighs take the longest, so cook thighs and legs first. That way they will spend a bit longer in the oven than the breasts. Pierce with a fork to see if juices run clear to check for doneness. The end result is simply fantastic.
Hearty Meatball Sandwich
Category: world-cuisine
By q

A cross between meatloaf and meatballs, this sandwich promises to hold together without being messy.

Ingredients:
1 ½ pounds lean ground beef
⅓ cup Italian seasoned bread crumbs
½ small onion, chopped
1 teaspoon salt
½ cup shredded mozzarella cheese, divided
1 tablespoon cracked black pepper
1 teaspoon garlic powder
½ cup marinara sauce
3  hoagie rolls, split lengthwise

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the ground beef, bread crumbs, onion, salt and pepper, garlic powder, and half of the mozzarella cheese. Form the mixture into a log, and place it into an 8x8 inch baking dish. Bake for 50 minutes in the preheated oven, or until the center is no longer pink. Let stand for 5 minutes, then slice into 1/2 inch slices. Place a few slices onto each hoagie roll, cover with marinara sauce, and sprinkle remaining mozzarella cheese over. Wrap each sandwich with aluminum foil, and return to the oven for 15 minutes, until bread is lightly toasted and cheese is melted. Let stand 15 minutes before eating. Each sandwich serves 2.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 490.6
Fat: 21.4 g
Saturated fat: 8 g
Carbohydrates: 43.1 g
Sugars: 5.1 g
Dietary fiber: 3 g
Protein: 29.3 g
Cholesterol: 75 mg
Sodium: 1068.5 mg
Baker's Dozen favorite Butter Cake


Ingredients:
all-purpose flour, baking powder, salt, unsalted butter, sugar, eggs, vanilla extract

Directions:
Position the rack in the lower third of the oven and preheat to 350° F.
Line the bottoms of two 9 x 2-inch round cake pans with parchment or wax paper.
Sift the flour, baking powder, and salt onto a piece of wax paper; set aside.
In the bowl of a heavy-duty mixer fitted with the paddle blade, beat the butter on medium speed until it is lighter in color; about 45 seconds.
Add the sugar in a steady stream, then stop the machine and scrape down the bowl.
Resume beating, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4 to 5 minutes.
Gradually pour in the eggs, about a tablespoon at a time.
(If the mixture looks curdled, stop adding the eggs, increase the speed to high, and beat until it looks smooth and shiny. Return the speed to medium, and add the remaining eggs.] Continue beating until the mixture is ivory-colored.
The entire process of adding and beating the eggs should take 3 to 4 minutes.
Reduce the mixture speed to low.
Add the flour mixture in four additions, alternating with three additions of the milk.
After each addition, beat until smooth and scrape down the sides of the bowl.
Beat in the vanilla with the final addition of milk.
Spread the batter evenly in the prepared pans.
Bake until the tops spring back when the cakes are lightly pressed in the centres and a toothpick inserted in the centres comes out clean, about 25 minutes.
Transfer the layers to wire cooling racks and cool for about 10 minutes.
Invert onto the racks or plates and remove the pans.
Peel off the paper liners and place them back on the layers, sticky sides up.
Invert onto wire racks, right side up, and cool completely on the wax paper.
(The cake can be baked 1 day ahead, cooled, and stored, wrapped tightly in plastic wrap. Or freeze, overwrapped with foil, for up to 2 weeks.] NOTES: it is very important to cream the butter and sugar thoroughly.
This incorporates air and is the key to producing a high-rising cake.
Be sure that all of the ingredients are at room temperature to reduce the chances of curdling.
Scrape down the sides of the bowl often during the creaming and mixing stages.
Almond Fresh Berry Trifle


Ingredients:
vanilla, honey, salt, cornstarch, berries

Directions:
Simmer over medium heat: 1½ cup (375 mL] Almond Fresh, honey, orange peels and salt.
To remaining Almond Fresh, whisk in cornstarch until dissolved. Stir into heating mixtures.
Bring mixture to a boil, stirring constantly. Reduce heat to low and stir/simmer for 1 minute. Remove from heat and add in orange liqueur.
Pour into bowl, cover and refrigerate for up to 1 day.
Just before serving, slice angel food cake into 1” cubes.
Into parfait or large wine glasses, layer with ½ cup (125 mL] cake, ½ cup (125 mL] berries and ½ c (125 mL] pudding. Repeat.
Garnish with fresh berries and serve.
Creamy Chicken & Broccoli


Ingredients:
boneless skinless chicken breast, broccoli, chicken broth, cream cheese, garlic, red bell pepper, pepper, butter, bow tie pasta

Directions:
Melt butter and add chicken, cook till done., Remove chicken from pan., add broth, broccoli, red pepper, garlic& pepper., Cook till tender, add chicken., Cook additional 2-3 minutes., Add cooked bowties and cook another 1-2 minutes., Stir in cream cheese till melted., Serve.
Apple Flory -- a Puff Pastry Tart (Scotland)


Ingredients:
granny smith apple, granulated sugar, water, ground cinnamon, lemon, puff pastry, marmalade, milk

Directions:
Peel, core & slice the apples & place them in a saucepan with the sugar & water, then cook them over medium-low heat until reduced to a pulp.
Mix in the cinnamon & zest & add more sugar if necessary.
Preheat the oven to 425 degrees F.
Roll out the pastry thinly & use half of it to line a deep 8-inch pie plate.
Spoon in the apple mixture, then gently warm the marmalade to soften it before spreading it carefully over the apple filling.
Use the remaining pastry to make a top for the pie, & dampen the edges slightly before sealing them together completely & fluting them.
Roll out the trimmings from the puff pastry & make pastry leaves or other decorative items for the top of the tart.
Brush the top with milk & bake in the hot oven for 10 minutes, before reducing the oven's temperature to 375 degrees F, & bake the tart another 20-25 minutes, or until well risen & golden brown.
Serve warm with cream.
Totally the Quickest, Simplest Mixed Berry Sorbet Ever


Ingredients:
frozen mixed berries, water, sugar

Directions:
place half the bag of berries in the blender with about half the water and all the sugar.
mix until chunks are gone (you might have to work the blender action a bit, depending on how powerful your blender is].
gradually add the remainder of fruit and water.
mix until smooth and serve immediately.
*if necessary, add more water to aid in blender-mixing.
*if sorbet is not as firm as you wish, place in freezer for 20 minutes or so and stir before serving.
Roasted Beets With Capers


Ingredients:
kosher salt, beets, extra virgin olive oil, red wine vinegar, capers, chives

Directions:
Preheat the oven to 425°. Spread the salt in a small roasting pan and set the beets on top.
Transfer to the oven and roast for about 50 minutes, or until the beets are tender when pierced. Let cool for 20 minutes.
While the beets are still warm, peel and cut them into wedges. In a medium bowl, combine the beets and their leaves with the olive oil, vinegar, capers and chives.
Season with salt and pepper, toss and serve.
Hawaiian Pineapple Chicken
Category: meat-and-poultry
By HESSELMJ

I love the sweet and tangy pineapple sauce. I serve this over rice and accompany it with green beans. This recipe was handed down to me from my mother-in-law many years ago.

Ingredients:
¼ cup butter
⅓ cup ketchup
¼ cup brown sugar
2 teaspoons cornstarch
¼ cup vinegar
1 teaspoon salt
1 teaspoon soy sauce
½ teaspoon Worcestershire sauce
1 (9 ounce) can crushed pineapple
3 pounds assorted chicken pieces such as breasts, thighs, wings, and drumsticks

Directions:
Preheat oven to 325 degrees F (165 degrees C). Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce. Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken. Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 520.6
Fat: 31.3 g
Saturated fat: 11.4 g
Carbohydrates: 19.9 g
Sugars: 18.1 g
Dietary fiber: 0.4 g
Protein: 38.6 g
Cholesterol: 161.7 mg
Sodium: 775.8 mg
Crispy Pork Belly
Category: appetizers-and-snacks
By Chef John

Thanks to social media, food bloggers, and celebrity chefs with too much time on their hands, pork belly was/is all the rage. It's a common sight on menus across the land, and you can't channel-surf past a food show without seeing it. It also helps that people are no longer terrified to eat a little fat.

Ingredients:
½ pound whole pork belly, skin removed
½ teaspoon smoked paprika, or to taste
kosher salt and ground black pepper to taste
1 tablespoon olive oil, or to taste

Directions:
Preheat oven to 200 degrees F (95 degrees C). Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish. Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight. Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork. Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt. Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.

Prep time: 10 mins
Cook time: 6 hrs 5 mins
Total time: 14 hrs 15 mins
Yields: 6 servings

Calories: 87.1
Fat: 7.4 g
Saturated fat: 2 g
Carbohydrates: 0.3 g
Protein: 4.6 g
Cholesterol: 13.6 mg
Sodium: 351.7 mg
Green Pumpkin Pie Smoothie


Ingredients:
fresh spinach, pumpkin puree, avocado, vanilla, pumpkin pie spice, liquid stevia, coconut

Directions:
1.In a high powered blender, place all ingredients except milk substitute in order listed. Add one cup of the milk substitute, reserving extra if needed. Cover blender and blend until completely smooth. Add remainder of the milk substitute and blend, if needed, if you prefer a thinner smoothie.
2.*Other sweeteners for this smoothie we have used are 1 tablespoon honey OR 3 pitted Medjool dates OR 2 tablespoons gluten free brown rice syrup or maple syrup.
Creepy Spiders


Ingredients:
creamy peanut butter, white chocolate chips

Directions:
Place parchment paper on baking sheet; set aside.
In a large glass microwave-safe bowl combine chocolate chips and peanut butter. Melt on high for 2 to 3 minutes. Remove and stir until smooth. Put aside 1/2 cup of chocolate mixture.
Break up the sticks.
Stir in broken pretzel sticks into the chocolate mixture. Spoon pretzel sticks and drop on prepared baking sheet in clusters to look like spiders.
Dip the whole pretzel ends into the chocolate and place 4 along each side of the body.While still soft place eye on. If you want you can melt more of the mixture and place along the top of the sticks for extra support for the legs.
Place in freezer for 5 minutes or until to chocolate is hardened. Remove and serve.
Zesty Chicken Nuggets


Ingredients:
boneless skinless chicken breast, salt, pepper, romano cheese, cayenne pepper, dried thyme, unsalted butter, sour cream, salt, white pepper

Directions:
Preheat oven to 400 degrees F.
Line 2 baking sheets with foil.
Cut the chicken into 1-inch cubes.
Combine salt, pepper, breadcrumbs, cheese, and thyme in a plastic bag.
Shake well.
Dip chicken in melted butter or vegetable oil.
Then roll in crumb mixture.
Place chicken on foil-covered baking sheets and bake in 400 degree F oven for 10 minutes.
Cool and serve or refrigerate.
HORSERADISH DIP.
In a small serving bowl, mix sour cream, horseradish, pepper, and salt.
Chill.
Pan-Seared Turkey Cutlets With Asian-Inspired Orange Sauce


Ingredients:
garlic powder, onion powder, ground ginger, salt, ground black pepper, olive oil, honey, maple syrup, soy sauce, garlic powder, onion powder, ground ginger, cornstarch, scallion

Directions:
Season both sides of turkey cutlets with 1/2 teaspoons garlic powder, 1/2 teaspoons onion powder, 1/2 teaspoons ginger, 1/4 teaspoons salt and 1/4 teaspoons black pepper.  Allow to dry marinate at room temperature for up to 20 minutes.
Place a large skillet over medium-high heat and add olive oil.
While skillet and oil are heating up, combine sauce ingredients.  In a medium bowl, whisk together orange juice, agave nectar, soy sauce, 1/4 teaspoons garlic powder, 1/4 teaspoons onion powder, 1/4 teaspoons ginger and cornstarch.  Set aside.
When olive oil is glistening hot and fragrant, add turkey cutlets.  Sear for 5-7 minutes on each side or until cooked through.  Remove to a serving plate and cover to keep warm.
Pour sauce into the skillet.  With a wooden spoon (as not to scratch the skillet], stir sauce, scraping up any browned bits from the surface of the skillet.  The sauce will begin to thicken.  Once it reaches a gravy-like consistency, remove from heat.
Pour sauce over turkey cutlets or serve in a small gravy dish/pitcher.
If desired, garnish with sliced scallions.
Chicken Kebabs


Ingredients:
chicken, zucchini, pineapple chunks, corn, olive oil, soy sauce, brown sugar, Worcestershire sauce, garlic cloves, ginger, cilantro, scallions

Directions:
Alternate on each of 8 skewers 2 of each chicken, zucchini, peppers, pineapple, and corn.
Place in a shallow container.
Mix all of marinade ingredients together and pour over kebabs.
Refrigerate for 1 hour.
Remove from marinade and heat marinade simmer 5 minutes.
Grill kebabs for about 15 minutes turning and basting every 5 minutes till chicken is browned.
Serve with extra marinade.
Baked Lil' Smokies N Homemade Mac-N-Cheese


Ingredients:
macaroni noodles, butter, cheese, milk

Directions:
Preheat oven to 350°F.
Cook Macaroni noodles according to package directions. Drain and rinse.
Saute lil' smokies in pan until warm.
Grate cheese while the above is cooking.
Grease a baking dish (the deeper the dish the more layers you can make].
Layers: Noodles (enough to just cover bottom of dish].  Smokies (divide the by the # of layers to get them equally distributed].  Cheese (cover noodles and smokies to your taste: Just make sure to reserve enough for the other layers].
Butter (dot this on].
Then begin over with the layers until all is used up (finishing with the butter].
Finally pour the milk over top (Important: the milk is an estimate; I never measure, just pour until it feels right but this should be about right.  Just adjust according to your taste on subsequent makings].
Cover and bake 30 minutes.
Remove cover and bake another 15-20 minutes.