xiaoxl/recipe_data huggingface dataset:
Bok Choy in Cream Sauce


Ingredients:
Chinese cabbage, bok choy, salt, sugar, cornstarch, water, milk, ground pepper

Directions:
Separate the leaves and cut each in half length-wise, then cross-wise., Heat 4 T of the oil in a wok until hot., Add cabbage and fry for 3 minutes., Add salt & Sugar and mix well., Remove from pan when tender., Heat 1 T oil in the wok., Add stock and bring to a boil., Put cornstarch in water, mix well, Add cornstarch mix & milk to stock, stirring well about 1 minute until thick., Pour 1/2 the stock mix into a container., Add cabbage to sauce left in the pan and mix and heat thoroughly., Put on serving plate and top with remaining sauce. Grind pepper on top.
Ham and Cheese Pasta Salad


Ingredients:
farfalle pasta, cherry tomatoes, cheddar cheese, deli ham, cucumber, corn

Directions:
"mix up chill may need more dressing to your taste."
Asian Style Chicken & Cashew Cakes


Ingredients:
ground chicken, red onion, cream cheese, salted cashews, basil, lemon, plain flour, white vinegar, water, brown sugar, chili sauce, fish sauce, cashews, basil leaves

Directions:
Combine the chicken mince, onion, cream cheese, cashews, herbs and lemon rind. Roll 2 tablespoons of the chicken mixture into a ball, then flatten slightly. Toss through flour until coated, shake off excess.
Heat the oil in a large non–stick frypan. Cook the cakes over medium heat for 6–8 minutes or until cooked through and golden brown. Drain and keep warm.
To make dipping sauce:
Combine vinegar, water, sugar, sweet chilli sauce, fish sauce, cashews and chilli in a saucepan and cook for 3–5 minutes until sugar is dissolved and sauce has thickened slightly. Place each chicken cake on a basil leaf and serve with dipping sauce.
HERE IS A HANDY TIP: Use wet hands when rolling the chicken mixture to prevent sticking.
Peanut  Patties  by Microwave


Ingredients:
water, light corn syrup, salt, white sugar, raw peanuts, vanilla, powdered sugar

Directions:
Put 1st seven ingredients in lg. glass bowl in order. Not necessary to stir now. Cover.
Cook on HIGH 5 minute (5].
Stir, cover, cook on High 4 minute (6].
(Repeat only for double batch  - 5 min.].
Stir in vanilla and powdered sugar.
Mix well, then drop by spoonfuls onto waxed paper on newspaper pad. Enjoy! They're better than Tom's.
You can cook on stove---get syrup to softball stage -234*; stir constantly.
Goose Tacos


Ingredients:
chili powder, cumin, garlic powder, onion powder, salt, crushed red pepper flakes

Directions:
Combine chili powder, cumin, garlic powder, onion powder, salt and red pepper flakes in a small bowl.
Rub the goose meat with prepared seasoning. Set seasoned meat aside to come to room temperature, (15 min- 1 hr], while you prep toppings.
Heat oil on medium-high heat, in heavy skillet, until very hot.
Add the seasoned goose breasts and cook about 5 minutes per side, (let them slightly char before flipping].
Let cooked goose rest for 5 minutes, then slice into whatever size pieces you’d like, (I do 1 inch cubes].
Serve on taco shells or corn tortillas, with whatever toppings you like!  I top ours with onions, tomatoes, cilantro, and sometimes cheese.
Butter Chicken


Ingredients:
butter, curry paste, gingerroot, ground cumin, paprika, crushed tomatoes, boneless skinless chicken, plain yogurt, lime juice, lemon juice

Directions:
Preheat oven to 375 °F (190 °C]. Place half of butter in a 13 x 9-inch (33 x 23 cm] glass baking dish. Place in oven for about 3 min or until melted. Swirl to coat dish; set aside.
In large deep pot, melt remaining butter over medium-high heat. Cook half of tandoori paste, the ginger, hot pepper, cumin and paprika, stirring, for about 2 min or until fragrant . Add tomatoes; bring to boil. Stir in whipping cream; return to boil. Reduce heat to medium-low; simmer, stirring often, for 10 min or until sauce is thickened.
Meanwhile, in bowl, combine chicken, yogurt and remaining tandoori paste; toss to combine. Spread in single layer in prepared baking dish. Bake in oven for 10 minute Pour tomato sauce over chicken; bake for about 10 min longer or until sauce is bubbling and chicken is no longer pink inside. Sprinkle with fresh coriander and lime juice.
Pork Tenderloin With Bread, Spinach and White Bean Dumplings


Ingredients:
olive oil, white wine, garlic cloves, bay leaf, sea salt, ground black pepper, water, garlic clove, fresh cilantro leaves, fresh basil leaf, sea salt, ground black pepper

Directions:
Trim any visible fat from the pork tenderloin and cut it into approximately 4 cm thick slices. Lightly flatten with the meat mallet. Place in a shallow dish.
For the marinade, mix and combine all the ingredients. Pour over the meat, cover and refrigerate for at least 2 hours, even better overnight.
Remove the meat from the marinade (keep the marinade], lightly dry with the paper towel and sauté in 2 tablespoons of olive oil for 2 minutes on each side.
Add the marinade and bring to a boil. Lower the heat and cover with a lid. Let it cook for 20 minutes.
Meanwhile, cut the bread into small pieces, place in a large bowl and add water. Stir and allow to stand for about 5 minutes to get all the bread soaked.
Sauté briefly garlic in 1 tablespoon of olive oil, add spinach and sauté until wilted.
Add the bread - without draining it - and white beans, stir, cook for 2-3 minutes, stirring constantly.
Add chopped coriander and basil, sea salt and pepper, stir well. Remove from the heat and let it cool slightly.
Form with a large spoon or wet hands dumplings and serve with meat topped with the frying pan drippings.
Lemon Banana Bundt Cake


Ingredients:
all-purpose flour, baking soda, baking powder, vanilla, lemon juice, milk, eggs, butter, bananas, powdered sugar

Directions:
Heat oven to 350 degrees.  Grease and flour a 10 inch bundt pan.
In a medium bowl, mash bananas.
In a large mixing bowl, combine flour, baking powder, baking soda and cane sugar.
Beat in butter.
Add eggs and vanilla and beat well, about 2 minutes.
Add milk to lemon juice and stir.  Add to batter and beat well.
Stir in bananas.
Pour into prepared pan.
Bake at 350 degrees for 35 minutes or until toothpick inserted near center comes out clean.
Let cool in pan for 10 minutes.  With a thin sharp knife, carefully loosen edges.  Invert pan onto serving plate and let cool completely.
Dust with powered sugar.
Rich White Dinner Rolls (Bread Machine Recommended)


Ingredients:
milk, salt, granulated sugar, butter, all-purpose flour, bread flour

Directions:
Measure ingredients into baking pan of bread machine recommended by the manufacturer.  Insert pan into the oven chamber.  Select Dough Cycle.
Remove dough to a lightly floured surface; cover with a large bowl and let rest for 10 to 15 minutes.
Choose one or more of the shaping and finishing method described below.
Clover leaf rolls:
Divide the dough into 12 portions. Divide each into 3 pieces.  Roll into balls.  Place 3 in each cup of a lightly greased muffin tin.  Cover and let rise in a warm, draft-free place for 30 to 45 minutes or until doubled in volume.  Bake at 375°F (190°C] for 15 to 20 minutes or until rolls sound hollow when tapped on the bottom.
Golden Glaze:
Brush freshly baked rolls with 1 to 2 tbsp of melted butter.
Basic Pan Rolls:
Divide dough into 12 portions and place, just touching in a 8 inch pan.
Garlic Mashed Potatoes


Ingredients:
mashed potatoes, garlic cloves, sour cream, butter, dried chives

Directions:
Clean and bake the potatoes.
Shell out the potatoes and put into mixing bowl.   Cut up the skin of one or two of the potatoes - mostly for color.
Add remaining ingredients and mix together in mixer.
Thoroughly whip until creamy and smooth.
Pizza with Macaroni Crust


Ingredients:
eggs, tomato sauce, basil, oregano, onion, green pepper, mushrooms, mozzarella cheese, Italian sausage

Directions:
Mix prepared macaroni and cheese with eggs and put into a greased 9-inch x 13-inch pan.
Bake for 10 minutes at 375 degrees.
Top with the tomato sauce, basil and oregano.
Then add the rest of the ingredients.
Bake for 10 minutes more.
Simplest Cheesy Potato Soup


Ingredients:
olive oil, unsalted butter, onion, celery, potatoes, chicken broth, cheese, 2% low-fat milk, herbs

Directions:
In a heavy pot, heat oil or melt butter, and saute onion and celery until soft.
Add potatoes and broth and bring to a boil.  Then simmer covered for 10-15 minutes.
Puree in a blender, or with an immersion blender until smooth.
Return soup to pan, stir in cheese, milk and seasonings.  Cook over low heat until cheese is melted.
Garnish with chopped chives, bacon crumbles, or your favorite topping.
Butterscotch Sauce


Ingredients:
light brown sugar, light corn syrup, butter, heavy cream, vanilla, fresh lemon juice, salt

Directions:
In a small saucepan combine sugar, corn syrup, butter and a pinch of salt and cook over medium heat, stirring, until sugar is dissolved; boil syrup, without stirring, until it registers 280F on a candy thermometer, about 5 minutes; remove pan from heat and stir in cream, vanilla, lemon juice and salt, stirring until smooth; sauce will thicken as it cools.
Can be kept for up to 3 weeks in the refrigerator.
Serve warm or at room temperature.
Cherry Vanilla Oatmeal


Ingredients:
quick oats, skim milk, dried cherries, vanilla, artificial sweetener

Directions:
Combine all ingredients., Microwave for 90 seconds., Serve with more milk.
Homemade Crispy Seasoned French Fries
Category: side-dish
By Cassie

My family loves French fries and with 4 children the bag fries from the store just weren't enough and became too expensive.  So I tried batter - after all it makes chicken, shrimp, and onion rings crispy so why not potatoes.  Now even my husband can't get enough of these French fries.  They even stay crispy when you reheat in the microwave.

Ingredients:
2 ½ pounds russet potatoes, peeled
1 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon paprika
½ cup water, or as needed
1 cup vegetable oil for frying

Directions:
Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together.  Fry until golden brown and crispy. Remove and drain on paper  towels.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 192.5
Fat: 3.1 g
Saturated fat: 0.4 g
Carbohydrates: 37.8 g
Sugars: 1.2 g
Dietary fiber: 2.8 g
Protein: 3.9 g
Sodium: 751 mg
Edible Monster Mouths


Ingredients:
red apples, peanut butter, mini marshmallows, marshmallows

Directions:
Before you begin, cut the apple into wedges and slices (I used a slice for the bottom for stability and then a wedge for the upper lip but you don't have to get that complicated].
Stick a toothpick in the bottom of each of the large, halved marshmallows. Dip each Cheerio (or raisin] in a bit of peanut butter and place in middle of marshmallow to resemble an eyeball.
Give your child two apple wedges that will represent the lips of the monster mouth; dry them off on a paper towel.
Spread peanut butter on one side of each wedge.
Place 1 piece of apricot, sticky side down on the bottom of the mouth for a tongue.
Place a line of 4 mini-marshmallows into the peanut butter along the bottom apple wedge (you need to put extra peanut butter on the mini-marshmallow that goes rests on the apricot]. These will be the monster's teeth!
Stack the other apple wedge, peanut butter side down, on top of the marshmallows and press down slightly.
Take two of the eyeballs on toothpicks and place in the top of the top lip.
The monster mouth is finished! Your child should feel free to play with his food before eating up this healthy snack.
Orange Flan With Raspberry Coulis


Ingredients:
eggs, oranges, sugar, raspberries, sugar, Grand Marnier

Directions:
Place the 4 tbs sugar in an ovenproof 6"round pan. Ladle pan around to distribute the sugar evenly. Place the pan over low heat on the stove burner. Let the sugar melt and DO NOT stir. When it begins to turn a caramel color, you can tip the pan slightly to redistribute caramel. Once all sugar is melted and it has turned golden brown, the caramel is ready. Set aside.
Heat oven to 300 degrees.
Zest one orange. Juice this orange as well as the remaining 8.
Place eggs and remaining sugar in a large bowl. Beat with a wire whisk until pale and thick. Add the orange zest and juice. Beat until well combined.
Place the prepared pan inside a larger one. Pour the egg and orange mixture into the caramel covered pan. Pour hot water into the larger pan, to create a water bath. Cover both pans loosely with foil and place in hot oven. Bake for 40 minutes or until set. Remove the pan with the flan from  water bath and place on a rack to cool.
Meanwhile, make coulis:.
Bring the whipping cream and sugar to a boil in a small saucepan. Remove from heat and add the raspberries and Cointreau. Pass through a fine sieve. Let cool.
Unmold flan onto a serving platter and serve with the coulis.
Jiffy Mix Fajita Pizza


Ingredients:
water, boneless skinless chicken breast, green bell pepper, onion, salsa, cheese

Directions:
Preheat oven to 400°., grease 12" pizza pan., Cut chicken into strips., Heat skillet and add oil., Saute chicken for 5 minutes., Add green pepper and onion., Continue cooking until tender., Remove from heat and add salsa., Set aside., For crust, blend baking mix with water., Turn dough on surface dusted with baking mix or flour., Knead until dough is not sticky., Press on prepared pan., Spread 1/2 cup cheese on crust and top with chicken mixture., Sprinkle remaining cheese on top., Bake 15-20 minutes.
Alice's Basic Fruit Smoothies


Ingredients:
frozen unsweetened strawberries, unsweetened frozen blueberries, low-fat vanilla yogurt, reduced-fat milk, skim milk, Splenda granular, pure vanilla extract

Directions:
In a blender, layer 1 cp strawberries, 1/2 cp blueberries, 1 cp yogurt, approx 1/2 cup milk, or more for thinner smoothie, and vanilla extract.  Start out by mixing it til blended, then set on puree for one minute, longer for more processed smoothies.
This also freezes VERY well.  I'll make a double batch and put 1 gallon away in the freezer, so I don't have to make it so often.
BBQ Chicken Breast With Zucchini Sauce


Ingredients:
chicken breast fillets, zucchini, garlic cloves, extra virgin olive oil, sea salt, fresh ground black pepper, water, butter

Directions:
Heat the extra virgin olive oil in a large (preferably non-stick] pan.
Add the garlic and sea salt and sauté for a couple of minutes, until the garlic has softened.
Add the zucchini and a little more salt and continue sautéing, stirring continuously.
Add the water or stock (or stock and wine]and allow the contents of the pan to simmer for 2 or 3 minutes, until the zucchini is well softened.
Remove half the zucchini from the pan and blend it roughly with the butter. Return this to the pan and add pepper, salt and a dash more olive oil.
Meanwhile, sprinkle the chicken breasts well with salt and extra virgin olive oil and chargrill them for a couple of minutes on each each side to produce a criss-cross effect. Add another dash of salt to the chicken breasts when you turn them. This melts into the meat as it rests. Rest the chicken breasts for 2 minutes.
Spoon the zucchini sauce onto the two plates and serve the chicken over the top with a dash of extra virgin olive oil and a sprinkling of freshly ground black pepper.
La Masias Cauliflower Souffle


Ingredients:
cauliflower, butter, milk, flour, eggs, parmesan cheese, salt, nutmeg

Directions:
Cook cauliflower about 4 minutes in boiling salted water, covered.
Drain and chop finely.
Melt butter; add flour
Stir till smooth.
Add milk and cream.
Cook till slightly thickened on low, stirring.
Take off heat; add cheese (withhold 2 tablespoons] salt and nutmeg.  Cool.
Meanwhile, beat egg whites.
Fold cauliflower into cream mixture.
Fold in beaten yolks, but first add little cream mixture to temper eggs.  Fold in egg whites
Pour into greased 1-quart baking dish.
Sprinkle with 2 remaining tablespoons cheese.
Bake 325°F for 30 minutes, or golden brown.
Gnocchi (Gluten Free)


Ingredients:
potatoes, potatoes, egg, parmesan cheese, salt, white pepper, xanthan gum, nutmeg

Directions:
Place the potato in a large pot of lightly salted water. Cook until soft, drain and put through a ricer (food mill] Allow to cool.
In a large bowl, incorporate the potato, egg, cheese and seasonings.
Add the gluten free flour to the potato mixture.
Mix to form a smooth but slightly sticky dough. Do not overwork the dough.
Cover and refrigerate for 30 minutes.
Divide the dough into 4 equal portions.
On a lightly floured surface, roll the dough into 1/2 inch thick "ropes." Cut each into 1 inch long lengths.
Roll each into a ball; then roll each dumpling over the back of a fork to make indents, forming a shell shape.
Cook in simmering lightly salted water for 4-5 minutes (the dumplings will rise to the surface] When done remove with a slotted spoon; gently rinse with cold water. When cool add a touch of oil to prevent the gnocchi from sticking together. Unused portions can be frozen for future use.
Tip - as a main dish we fry diced bacon, onions and minced garlic in butter until crisp. Add the gnocchi and saute until lightly brown. Top with melted butter and fresh chopped basil leaves.
Check out our website  ourfavoriteglutenfreerecipes.info  for more "delicious recipes missing the gluten but not the flavor".
Praline French Toast


Ingredients:
eggs, half-and-half, brown sugar, vanilla extract, butter, margarine, brown sugar, maple syrup, pecans

Directions:
Combine first 4 ingredients, whisking until blended.
Pour 1 cup egg mixture into a greased 13x9 baking dish.
Place bread in dish; pour remaining eggs over the bread.
Cover and chill overnight.
Melt butter in saucepan over medium heat; add brown sugar and syrup, stirring until smooth.
Bring to a boil; reduce heat, and simmer 1 minute, stirring constantly.
Stir in pecans.
Pour over bread slices and bake at 350 degrees for 30 minutes, or until set and golden.
Italian Four-Layer Coconut Cream Cake
Category: world-cuisine
By FAYLO

You will get a lot of compliments with this cake. It is so good, even if you don't like coconut. This is a four-layer cake with walnuts and coconut in the batter, a cream cheese frosting, and more coconut between each layer and on the top.

Ingredients:
2 cups white sugar
½ cup butter
½ cup shortening (such as Crisco®)
5  eggs, separated, divided
2 cups sifted all-purpose flour
2 cups shredded coconut
1 cup buttermilk
½ cup chopped walnuts
1 teaspoon baking soda
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
½ cup butter
1 teaspoon vanilla extract
1 (16 ounce) package powdered sugar
½ cup shredded coconut, or as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour four 9-inch round cake pans. Combine sugar, butter, shortening, and egg yolks in a large bowl; beat with an electric mixer until smooth and creamy. Mix in sifted flour, coconut, buttermilk, walnuts, baking soda, and vanilla extract. Beat egg whites in a glass, metal, or ceramic bowl just until stiff peaks form. Fold into the cake batter. Divide batter among the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes. While the cakes are cooling, combine cream cheese, butter, and vanilla extract for the icing in a large bowl; beat with an electric mixer until smooth and creamy. Gradually mix in powdered sugar until combined. Spread icing on the top of each cake and sprinkle with coconut. Stack cakes to make four layers, inserting toothpicks or wooden skewers vertically to keep the cake together. Spread remaining icing on the top and sides and sprinkle with more coconut.

Prep time: 35 mins
Cook time: 30 mins
Total time: 1 hr 40 mins
Yields: 1 9-inch layer cake

Calories: 413.1
Fat: 24.3 g
Saturated fat: 14.1 g
Carbohydrates: 46.7 g
Sugars: 36.4 g
Dietary fiber: 2 g
Protein: 4.5 g
Cholesterol: 69.8 mg
Sodium: 163.9 mg
Caribbean Chicken in Coconut Milk


Ingredients:
chicken breasts, garlic cloves, red chile, coconut milk, saffron, instant chicken bouillon granules, sugar, parsley, chives, pepper, long grain rice

Directions:
Heat 1 tablespoon of oil in a pan, cook chicken in batches until browned, remove from pan, set to one side. Wipe pan clean.
Heat the remaining tablespoon of oil in pan, add onion, garlic and chili. Cook until onion softens.
Return chicken to pan, add coconut milk, saffron, stock, sugar and season with pepper, stir well. Simmer over medium low heat 20-25 Min's, until chicken is cooked through and sauce has thickened slightly and reduced.
While chicken is simmering, boil the rice until tender, drain.
To serve: Place rice on plate, spoon chicken over rice and sprinkle chives and parsley over the top.
Quick Chili Croutons


Ingredients:
olive oil flavored cooking spray, paprika, chili powder, ground cumin

Directions:
"Place croutons in a large heavy-duty, zip-top plastic bag.  Coat croutons with cooking spray.  Combine paprika, chili powder, and cumin in a small bowl; sprinkle over croutons in bag.  Shake bag to coat."
LittlePeeps' Truly Baked Potato Salad
Category: salad
By littlepeepsbrude

This is a creamy potato salad, made with bacon and scallions, that tastes just like a baked potato with cheese on top.

Ingredients:
2 pounds small potatoes
6 slices bacon, chopped
1 cup sour cream, or more to taste
1 cup shredded sharp Cheddar cheese
3  scallions, thinly sliced
salt and ground black pepper to taste

Directions:
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Transfer potatoes to a bowl of ice-cold water to cool completely. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.; drain on paper towel. Peel about half of the potatoes; chop peeled and unpeeled potatoes together. Stir sour cream, sharp Cheddar cheese, scallions, salt, and ground black pepper together in a large bowl; add chopped potatoes and stir to coat.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 8 servings

Calories: 244.8
Fat: 13.7 g
Saturated fat: 7.7 g
Carbohydrates: 21.7 g
Sugars: 1.1 g
Dietary fiber: 2.6 g
Protein: 9.4 g
Cholesterol: 35 mg
Sodium: 269.5 mg