xiaoxl/recipe_data huggingface dataset:
Chinese Chicken Wings
Category: appetizers-and-snacks
By Jeanette Boisvert

My late mother's recipe for chicken wings for potlucks. Now I am asked to bring this dish to parties.

Ingredients:
2 cups soy sauce
2 cups brown sugar
2 tablespoons garlic powder
5 pounds chicken wings, split and tips discarded

Directions:
Stir the soy sauce, brown sugar, and garlic powder together in a saucepan over medium heat; cook and stir until the sugar melts completely. Remove from heat and allow to cool. Place the chicken wings in a large bowl. Pour the soy sauce mixture over the wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in refrigerator overnight or 8 hours. Preheat an oven to 350 degrees F (175 degrees C). Pour the chicken wings and marinade into a 9x13-inch baking dish. Cover the baking dish with aluminum foil. Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove the aluminum foil from the baking dish and continue baking uncovered another 15 minutes. Serve hot.

Prep time: 5 mins
Cook time: 1 hr 5 mins
Total time: 9 hrs 30 mins
Yields: 5 pounds chicken wings

Calories: 256.1
Fat: 9.2 g
Saturated fat: 2.6 g
Carbohydrates: 28 g
Sugars: 24.5 g
Dietary fiber: 0.5 g
Protein: 15.6 g
Cholesterol: 39.7 mg
Sodium: 2451 mg
Easy Streamlined White Bread (No Kneading)


Ingredients:
warm water, active dry yeast, shortening, salt, sugar, flour

Directions:
Using a large mixer bowl, dissolve yeast in warm water.
Add shortening, salt, sugar and half the flour.
Beat 2 minutes at medium speed.
Add remaining flour and blend until smooth.
Scrape batter off sides of bowl and cover with a cloth.
Rise in warm place for 30 minutes, then beat 25 strokes by hand and spread evenly in a greased loaf pan.
Smooth top with floured hand and let rise again until 1/4" from top of pan (about 40 minutes].
Bake in preheated 375° oven for 45 to 50 minutes or until brown.
Thai Peanut Chicken Lo Mein
Category: world-cuisine
By Tonja

Kids love this, and we always get rave reviews and requests for the recipe. You can add additional vegetables as desired (broccoli, snow peas, etc.), though you may then need to increase the amount of peanut sauce if you add significant amounts of veggies.

Ingredients:
7 ounces Chinese-style chow mein stir-fry noodles
¼ cup soy sauce
3 tablespoons creamy peanut butter
3 tablespoons vegetable oil
2 tablespoons white sugar
4 teaspoons rice wine vinegar
4 teaspoons sesame oil
vegetable oil, divided
2 teaspoons sesame oil, divided
3  skinless, boneless chicken breast halves, cut into cubes
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
2 cups thinly sliced cremini mushrooms
2 cups bean sprouts
½ cup chopped green onion
¼ cup chopped cilantro

Directions:
Bring 2 quarts lightly salted water to a boil. Cook chow mein in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain. Whisk soy sauce, peanut butter, 4 teaspoons vegetable oil, sugar, vinegar, and 4 teaspoons sesame oil together in a bowl until smooth. Heat 2 teaspoons vegetable oil and 1 teaspoon sesame oil in a large skillet over medium-high heat. Saute chicken, garlic, and ginger in hot oil until chicken is no longer pink in the center, 5 to 10 minutes. Remove chicken mixture with a slotted spoon to a bowl, retaining drippings in the skillet. Heat an additional 1 tablespoon vegetable oil and 1 teaspoon sesame oil in the skillet with the drippings; saute mushrooms until fragrant, 15 to 30 seconds. Return the chicken to the skillet; add drained chow mein noodles, bean sprouts, and green onion. Toss mixture to distribute chicken and vegetables throughout the noodles. Drizzle peanut sauce over the noodles and toss to coat; cook until sauce is warmed, about 1 minute. Remove skillet from heat and garnish with cilantro.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 463
Fat: 28.5 g
Saturated fat: 5.2 g
Carbohydrates: 30.3 g
Sugars: 6.3 g
Dietary fiber: 4.2 g
Protein: 23 g
Cholesterol: 34.6 mg
Sodium: 928.9 mg
Green Beans With Red Onion and Mustard Vinaigrette


Ingredients:
olive oil, mustard seeds, red wine vinegar, sugar, red onion, green beans

Directions:
Heat 1 tablespoon oil in a heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1 shade darker, about 2 minutes.
Transfer oil with seeds to a large bowl.
Simmer vinegar and sugar in a small saucepan, stirring, until sugar is dissolved, then cool 5 minutes.
Heat remaining 2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until golden brown, 8 to 10 minutes.
Remove from heat and stir in vinegar, then add to mustard oil in large bowl.
Have ready a large bowl of ice and cold water.
Cook beans in a pot of boiling salted water until crisp-tender, about 5 minutes.
Drain in a colander and plunge into ice water to stop cooking, then drain well.
Toss beans with vinaigrette and salt and pepper, to taste.
Serve at room temperature or chilled.
gourmet magazine -- sara moulton.
South African Chicken


Ingredients:
onions, garlic cloves, lemon juice, whole chickens, olive oil

Directions:
In large zipper-type bag, combine onions, garlic, lemon juice, salt and pepper.
Add the chicken pieces and zip up the bag.
Roll the chicken around in the bag to coat.
Refrigerate over night to marinate.
Remove chicken from the marinade and pour the marinade into the crockpot.
In a skillet over medium-high heat, brown the chicken pieces in a little olive oil.
Transfer chicken to crockpot, putting the dark meat pieces on the bottom, white meat on top.
Cover with lid and cook on low-setting for 4-6 hours, or until chicken is thoroughly done.
When chicken is done, remove from crockpot and reserve, keeping warm.
Transfer the remaining cooking juices and onions into a skillet and cook for about 10 minutes, or until reduced by half.
Serve the chicken with brown rice and spoon the reduced sauce over everything.
Mast-O Musir - Persian Yogurt Dip With Shallots


Ingredients:
shallot, plain nonfat yogurt

Directions:
Finely dice your shallot., In a bowl, mix the yogurts and shallots thoroughly., Cover and place in the fridge 2 to 3 hours.
Blueberry or Cherry/Banana  "best for You" Smoothie


Ingredients:
banana, blueberries, stevia, sugar

Directions:
Place all ingredients in a blender., Blend completely on high., Serve in a glass.
Crock Pot Boston Baked Beans


Ingredients:
white beans, salt pork, onion, brown sugar, molasses, yellow mustard, water

Directions:
In crockpot, stir together, beans, chopped onion, sugar, molasses and mustard.  Add salt pork and 5 cups water.
Cook on high for 4 hours, change to low and cook until dark brown and beans are tender.  Stir occasionally. Add water if the beans begin to look dry and are still uncooked.  I cook overnight on low and the beans are usually done in the morning. I don't remember the exact amount of salt pork but I usually buy the square package of Hormel.
Similar to a Banana Split, but Healthier :)


Ingredients:
mini marshmallows, crushed pineapple, firm bananas, cherries

Directions:
In a bowl, combine marshmallows, pineapple, and whipped topping.
Place banana halves in dessert dishes with two scoops of marshmallow mixture between.
Drizzle with chocolate syrup; top with cherry.
Serve immediately.
Fried Wild Blend Rice


Ingredients:
whole grain rice, kale, ginger, garlic, celery, onion, low-sodium chickpeas, eggs, low sodium soy sauce, pepper

Directions:
Cook rice according to package directions. When done, set aside.
While rice is cooking, remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
Chop ginger, garlic, celery, onion and mushrooms and set aside.
Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts] with oil. Add ginger, garlic, celery, onion, mushrooms and peas and sauté.
Add kale and small amount of water if needed. Cover and cook until wilted and soft.
Push cooked vegetables to one side of the pan and cook eggs in cleared area of pan. Stir and break up eggs until cooked.
Mix cooked eggs with vegetables in pan and add chickpeas and cooked rice. Cook until everything is hot.
Add soy sauce, sesame oil, and pepper. Mix well.
Amish Style Chicken and Corn Soup (Ww Core)


Ingredients:
low sodium chicken broth, skinless chicken breasts, skinless chicken thighs, onion, carrot, celery, saffron, frozen corn, celery, parsley

Directions:
Add the broth, chicken, onion, chopped celery and saffron to a large saucepan.  Bring to a boil. Cover and reduce to a simmer for 30 minutes. During simmering time, you may want to gently skim any foam that comes to the top of the broth.
Take the chicken from the pan and reserve to the side while it cools.  Strain broth removing all bits. Return to the sauce pan.
Take the now cooked chicken, remove the bones and dice into small (1/4] inch cubes.  Add to the broth along with the cooked noodles, corn, celery and parsley.
Heat the soup until all ingredients are hot.
Serve.
Asian Asparagus and Sugar Snap Pea Stir Fry


Ingredients:
asparagus spear, salt, sugar snap pea, frozen corn, tamari soy sauce, sake

Directions:
In a small pan, boil water. Add salt and asparagus and cook for 1-3 minutes depending on how thick the asparagus stems are.
Immediately immerse the asparagus in the ice water to stop further cooking and drain.
In a saute pan, heat sesame oil and sauté sugar snap peas and red pepper until the vegetables are tender but still crisp.
Add asparagus, corn (if using], tamari, sake, salt and pepper. Sauté until all the vegetables are heated through.
Transfer to dishes, sprinkle sesame seeds, infuse love and serve!
Prawn Malai Curry
Category: world-cuisine
By Niloufer

This delicious, mild curry is so easy to make. The word 'malai' means cream, but this curry gets its creaminess from coconut milk. This is a recipe from Bengal, which is famous for its seafood. Serve it with steamed basmati rice.

Ingredients:
¼ teaspoon cardamom seeds
3  whole cloves
3 (1 inch) pieces cinnamon stick
2 tablespoons vegetable oil
4  whole cloves
4  green cardamom pods
2 (1 1/2 inch) pieces stick cinnamon
1  onion, grated
1 ¼ teaspoons ginger paste
1 ¼ teaspoons garlic paste
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
½ cup finely chopped tomato
½ cup water
1 cup coconut milk
1 pound tiger prawns, peeled and deveined
1 teaspoon ghee (clarified butter)  (Optional)

Directions:
Prepare the fresh garam masala: in a coffee grinder, grind the cardamom seeds, 3 whole cloves, and 3 cinnamon sticks to a fine powder. Set aside. Heat the vegetable oil in a skillet over medium heat. Add the 4 whole cloves, 4 cardamom pods, and 2 sticks of cinnamon and fry for a few seconds (take care as cloves tend to pop out of the pan). Stir in the grated onion and reduce the heat to medium-low. Cook and stir until the liquid dries and the onion no longer smells raw, about 5 minutes. Add the ginger paste and garlic paste and cook for 2 minutes, stirring constantly. Stir in the turmeric and cayenne pepper. Add the chopped tomatoes and cook until the tomatoes are soft, about 5 minutes. Pour in the water, cover the pan, and cook for an additional 5 minutes. Pour in the coconut milk and stir well. When the mixture is just below boiling, stir in the prawns. Sprinkle the mixture with almost all of the fresh garam masala powder, reserving a pinch to use as a garnish. Gently stir to combine. Do not cover the pan at this stage, as the coconut milk will curdle. As soon as the prawns are pink and cooked through, 3 to 5 minutes, add the ghee. Remove the pan from the heat. Sprinkle the reserved garam masala over the dish and serve.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 343.1
Fat: 21.4 g
Saturated fat: 12.5 g
Carbohydrates: 13.8 g
Sugars: 3.1 g
Dietary fiber: 4 g
Protein: 25.1 g
Cholesterol: 175.3 mg
Sodium: 70.6 mg
Chicken on a Stick


Ingredients:
canola oil, lemon juice, reduced sodium soy sauce, garlic cloves, honey, ground cumin, ground coriander, ground ginger, boneless skinless chicken breast

Directions:
Cut the chicken into strips and put into a resealable bag.  I usually will cut each chicken breast into 3 strips.
Combine all ingredients except chicken together.
Put about 1/4 cup of the marinade into the bag with the chicken. Turn to coat. Refrigerate for about 3-4 hours.
Cover and refrigerate the remaining marinade.
Drain the marinade from the chicken.
Thread the chicken strips onto skewers.
Coat grill with non-stick spray before heating.
Grill, uncovered, over medium-hot heat for about 3-4 minutes on each side, basting with the reserved marinade.
Pumpernickel Bagels
Category: bread
By sueb

Hearty dark rye bagels can be made at home. Rye flour, cocoa, coffee, and caraway seeds make these taste so good!

Ingredients:
1 ¼ cups warm water
1 cup whole-wheat flour
4 teaspoons active dry yeast
1 cup rye flour
½ cup molasses
⅓ cup unsweetened cocoa powder
1 tablespoon vegetable oil
1 tablespoon instant coffee granules
1 tablespoon caraway seeds
1 ½ teaspoons salt
1 ¼ cups all-purpose flour
1 gallon water

Directions:
Combine warm water, whole-wheat flour, and yeast in a small bowl. Let stand until the yeast softens and begins to froth and bubble, about 10 minutes. Mix rye flour, molasses, cocoa powder, vegetable oil, coffee granules, caraway seeds, and salt in a large bowl. Add yeast mixture and all-purpose flour. Turn dough onto a floured surface; knead until smooth and elastic, about 10 minutes. Grease a large bowl. Transfer dough to greased bowl; cover with warm damp towel or plastic wrap. Let rise in a warm area until doubled in size, about 1 hour. Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet. Bring water to a boil in a large pot. Divide dough into 13 pieces; shape into balls. Press a hole into the center of each dough ball; pull dough to form a 1-inch hole in the center, keeping dough about 1/2-inch thick. Drop dough circles into boiling water, 3 or 4 at a time. Boil each side for 45 seconds. Remove with a slotted spoon and drain for about 1 minute. Arrange boiled bagels on prepared baking sheet. Bake bagels in the preheated oven until just starting to brown on the bottom, 8 to 10 minutes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 2 hrs
Yields: 1 baker's dozen

Calories: 160.4
Fat: 1.9 g
Saturated fat: 0.4 g
Carbohydrates: 33.6 g
Sugars: 7.2 g
Dietary fiber: 3.7 g
Protein: 4.2 g
Sodium: 284.5 mg
Cosmo'lite'


Ingredients:
vodka, lime juice

Directions:
Measure ingredients and pour over ice., ENJOY!
Moroccan Tagine


Ingredients:
onions, garlic cloves, carrot, green bell pepper, ground cumin, ground allspice, ground ginger, turmeric, cinnamon, salt, cayenne pepper, water, eggplant, chopped tomato, raisins, chickpeas

Directions:
Heat oil in a large saucepan over medium heat.
Add onion and garlic.
Cook, stirring occasionally, 3 minutes.
Add carrots, bell pepper, spices and 1/2 cup of the water.
Cook, stirring occasionally, 5 minutes.
Add all remaining ingredients.
Cover and simmer over medium-low heat, 30 minutes or until vegetables are tender.
Stir several times during cooking.
Serve over couscous, rice or any cooked grain.
Squash Cake


Ingredients:
squash, eggs, sugar, flour, cinnamon, salt, baking soda, baking powder, raisins, walnuts

Directions:
At low speed, beat the squash, eggs, sugar and oil., In another bowl, beat flour, cinnamon, salt, baking soda and baking powder., Gradually mix together., When mixed, add raisins and walnuts., Put in tube pan., Bake at 350°F degrees for 1 hour.
Mediterranean Chicken Wrap


Ingredients:
boneless skinless chicken breast, romaine lettuce leaves, tomatoes

Directions:
Marinate chicken in Italian dressing. (At least 1/2 hour but longer adds more flavor].
Grill chicken until done.
Cut chicken into thin slices.
Spread hummus on wrap.
Place lettuce, tomato slices and sliced chicken on top of hummus.
Roll up the wrap.
Slow Cooker BBQ Pork


Ingredients:
onions, garlic cloves, low sodium chicken broth, chili powder, brown sugar, salt, cumin, cinnamon, liquid smoke, olive oil, barbecue sauce, black pepper, salt, onion powder, garlic powder

Directions:
Spray the inside of your crock pot with nonstick cooking spray.
Place onions at the bottom of the crock pot.
Trim visible fat from pork.
Season your meat to your liking with salt, smoked paprika, garlic powder, onion powder, and black pepper.
In a large pan heat 1 tablespoon of olive oil. Sear pork on all sides. About 2-3 minutes per side.
Once meat is seared, remove and place on top of onions.
Using the same pan, add the remainder of the ingredients and simmer for 5 mins until sauce starts to light bubble, stirring occasionaly, making sure to scrape the bottom of the pan to incorporate all the drippings into the sauce.
Pour over pork.
Cook on 1 high for one hour, then reduce heat to low and cook for an additional 5-6 hours.
About halfway through the cook time, remove visible oil floating in the surface with a ladle. This will ensure a delicious non-greasy sauce at the end!
Veal With Orange Sauce


Ingredients:
flour, orange zest, red wine, low sodium soy sauce, fresh chives

Directions:
Preheat the oven to a moderate temperature.
Squeeze the orange juice, and set aside.
Grate a teaspoon of orange rind, and set aside.
Dip the slices of veal in flour, then sauté until lightly browned on both sides.
Transfer the veal to an ovenproof casserole dish, and set aside.
Pour the orange juice and wine into the still-hot sauté pan.
Let the orange juice and wine bubble for one minute.
Add the soy sauce and orange zest, then pour the orange/wine sauce over the veal.
Cover with foil and cook for 30 minutes.
Remove the foil, add some freshly chopped chives and serve.
Dad's Famous Meat Marinade


Ingredients:
soy sauce, Worcestershire sauce, dry mustard, salt, coarse black pepper, wine vinegar, dried parsley, lemon juice

Directions:
Combine all ingredients and mix well (use a shaker of possible, cocktail shakers work really well!].
Pour over meat and let marinate for at least 1 to 2 hours (the longer the better!].
Chef John's Poached Eggs
Category: breakfast-and-brunch
By Chef John

Here's a new and improved version of our poached egg method. Nothing too complicated here; we pretty much poach eggs like everybody else, except we've got a little step in the middle that makes it easier if you're doing this for a larger group.

Ingredients:
1 teaspoon champagne vinegar
½ teaspoon salt
2  eggs, as fresh as possible

Directions:
Fill a bowl with ice water. Fill a saucepan with cold water and place over medium heat; stir in vinegar and salt. Bring to a gentle, slow simmer and reduce heat to low. Break each egg into a separate small ramekin; place a ramekin close to the surface of the water and gently pour egg into the simmering water. Let egg white set for a minute or two and use a silicone spatula to gently lift egg from the bottom of the pan to prevent sticking. Cook until white is firm and yolk is runny, about 6 minutes. Lift poached egg from water using a slotted spoon and transfer gently to bowl of ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water and remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 72.4
Fat: 5 g
Saturated fat: 1.5 g
Carbohydrates: 0.6 g
Sugars: 0.4 g
Protein: 6.3 g
Cholesterol: 186 mg
Sodium: 651.5 mg
KIWI VODKa SORBET –


Ingredients:
granulated sugar, water, vodka, lime juice, sea salt, kiwi fruits

Directions:
In a saucepan over medium-high heat, combine sugar and water; stir until sugar has dissolved. Bring to a simmer; cook for 2 minutes. Remove from heat, add vodka, lime juice and salt; let it cool completely.
Place kiwi fruits in a jar of a blender and process until fairly liquefy. Pour in the simple syrup mixture and process for 30 seconds. Pour mixture in a large measuring cup, cover with cling film and transfer to the refrigerator to chill, about 3 hours.
Churn kiwi mixture in ice cream maker according to manufacturer’s instructions (about 12 minutes]. Scoop sorbet into an ice cream container and transfer to the freezer for 4 hours to firm up. When serving, serve sorbet in bowl and place a slice of kiwi. Makes 4 cups.
Hotter 'n' Heck Hot Sauce


Ingredients:
habanero pepper, white distilled vinegar, salt, black peppercorns

Directions:
Remove stems from peppers.***
Place peppers in a large pot cover with water and bring to a rolling boil.
Remove from fire and let steam for 5 minutes.
Drain peppers and place whole (DO NOT SEED, This adds more "heat" to the sauce] in a blender Add vinegar, salt and blackpepper corns.
Cover and set blender to liquify speed for 2 minutes.
If sauce is to thick add some more vinegar a little at a time.
Place in 5oz sterile bottles and enjoy.
Keep refrigerated for longer shelf life.
*** Use rubber gloves when handling these babies...The oil from the peppers can iritate....Avoid touching eyes until you have washed hands a few times to remove pepper oils.
Swedish Tea Ring
Category: bread
By Julia

This is a hand-shaped, filled yeast bread that my 2-year-old daughter loves to help prepare. The dough can be made ahead and refrigerated, then baked in the morning. Sprinkle chopped, toasted almonds over the ring if you wish. Nuts can also be added to the filling along with the raisins.

Ingredients:
1 cup milk
1  egg, beaten
1 tablespoon butter, room temperature
3 tablespoons white sugar
½ teaspoon salt
3 ¼ cups bread flour
¾ teaspoon active dry yeast
2 tablespoons butter, softened
2 teaspoons ground cinnamon
¾ cup packed brown sugar
½ cup raisins
1 cup confectioners' sugar, sifted
½ teaspoon almond extract
1 tablespoon milk, or as needed

Directions:
In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer. Select the Dough cycle and press Start. When dough is mixed, transfer to a greased bowl; cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours. Grease 2 baking sheets or line them with parchment paper; set aside. Divide dough in half. Roll each piece out into rectangles about 12x16 inches. Spread each dough rectangle with 1 tablespoon softened butter. In a small bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2 cup raisins. Sprinkle cinnamon mixture onto buttered dough. Roll them up jelly-roll fashion, along long side. Pinch edges to seal. Stretch and twist into rings, pinching ends to seal. Place them seam-side down onto prepared baking sheets. Using clean scissors, cut 2/3 way of the way through the loaf at about 1-inch intervals. Spread each cut slightly. you wish to [At this point, the dough can be refrigerated: cover dough with greased plastic wrap and refrigerate overnight. The next morning, let pastries come to room temperature for about half an hour before baking as directed in step 7.] Alternately, cover each ring with a clean towel or greased plastic wrap and let loaves rise until double, about 40 minutes. Arrange two oven racks so that both baking sheets will fit. Preheat oven to 350 degrees F (175 degrees C). Bake for 10 minutes in preheated; rotate baking sheets. Bake until rings are light brown and the filling is oozing and bubbling, about 10 minutes more. In a small mixing bowl, combine confectioners sugar, almond extract, and milk until icing is desired consistency. Drizzle icing over warm pastries.

Prep time: 45 mins
Cook time: 20 mins
Total time: 3 hrs 20 mins
Yields: 2 pastries

Calories: 82.9
Fat: 1.9 g
Saturated fat: 1.1 g
Carbohydrates: 16.4 g
Sugars: 15.4 g
Dietary fiber: 0.2 g
Protein: 0.8 g
Cholesterol: 12.4 mg
Sodium: 68.4 mg
Peach Fuzzies


Ingredients:
"vodka"

Directions:
Pour in blender., Fill with ice., Blend well.