xiaoxl/recipe_data huggingface dataset:
Healthier Restaurant-Style Buffalo Chicken Wings
Category: appetizers-and-snacks
By MakeItHealthy

This is the similar to the hot wings recipe served at a popular restaurant chain. Our healthier version features less butter and no frying!

Ingredients:
½ cup all-purpose flour
¼ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt
10  chicken wings
2 tablespoons butter
¼ cup hot sauce
1 clove garlic, minced
1 dash ground black pepper

Directions:
Mix together flour, paprika, cayenne pepper, and salt in a small bowl. Place chicken wings in a large dish and sprinkle flour mixture over them until well coated. Place on baking sheet and refrigerate for 1 hour, uncovered. Preheat oven to 400 degrees F (204 degrees C). Bake wings in preheated oven until no longer pink at the bone and juices run clear, about 15 minutes per side. Combine butter, hot sauce, pepper, and garlic in a small saucepan over low heat. Cook and stir until butter is melted and mixture is well blended, about 3 minutes. Place chicken wings in serving bowl and add hot sauce mixture, mixing well.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 45 mins
Yields: 10 chicken wings

Calories: 160.2
Fat: 9.6 g
Saturated fat: 4.3 g
Carbohydrates: 10.2 g
Sugars: 0.2 g
Dietary fiber: 0.5 g
Protein: 8 g
Cholesterol: 32.7 mg
Sodium: 465.2 mg
Barbecue Beef Suzanne


Ingredients:
butter, garlic clove, ketchup, vinegar, brown sugar, Worcestershire sauce, dry mustard, crushed red pepper flakes

Directions:
Cook roast at 300 degrees for 3-4 hours or until meat is fork tender.
Saute garlic in butter over med. heat about 2-3 minute.
Add next 7 ingredients and continue cooking over med. heat until sugar is melted and everything is combined well.
When roast is done, shred beef and add to skillet.  Combine well so all beef is covered with sauce.
Let simmer 20 minute.
Spoon onto rolls and serve.
Hazelnut Brule Panna Cotta


Ingredients:
hazelnuts, brown sugar, golden syrup, unsalted butter, table salt, bicarbonate of soda, vanilla essence, milk, gelatin, vanilla pod, vanilla pod, plain flour, vanilla essence

Directions:
Caramelized Hazelnuts - Place the nuts in a lagre baking tin and set aside. Preheat the oven to 175c degrees.
Combine the brown sugar, golden syrup, butter and salt in a medium saucepan over medium-high heat. Stir until the sugar melts, and bring it to a boil.
Boil the mixture for four minutes without stirring. Once the four minutes is up, remove immediately from the heat. Add the vanilla and baking soda, and stir quickly.
Immediately pour the mixture over the nuts in the pan and stir to coat the nuts thoroughly.
Bake the caramel nuts for 40 minutes, stirring after every 10 minutes.
Remove the nuts from the oven and spoon them onto a baking sheet covered with foil. Allow them to cool at room temperature, and once cool, break them into pieces. Store Caramel Nuts in an airtight container at room temperature.
Blitz the nuts in a food processor until consistency is similar to bread crumbs.
Creme Anglaise - In a large mixing bowl, cream together the egg yolks and sugar until pale and fluffy.
Combine the milk and chopped vanilla pods and seeds in a heavy-bottomed pan, bring to the boil and simmer for 4-5 minutes. Turn off the heat and allow to cool for 30 seconds.
Pour the milk mixture onto the eggs and sugar, whisking continuously until smooth and creamy, then return the mixture to the saucepan. Place the pan over a medium heat and stir continuously for 4-5 minutes, or until the mixture has thickened enough to coat the back of a spoon.
Strain the mixture through a sieve into a bowl, stir for a few minutes, then place into the fridge to chill until needed.
Hazelnut Cream - Whisk the cream and nutella together until slightly thickened and transfer to the fridge to chill until needed.
Vanilla Tuile - Preheat the oven to 180C/350F/Gas 4.
Mix egg whites, flour, sugar and vanilla essence together to form a smooth paste.
Pipe the paste in a spiral motion onto a piece of baking parchment and bake in the oven for five minutes or until golden.
Remove from the oven and while still warm, shape biscuits into desired shape by lying over an upturned bowl.
Panna Cotta. - Soak the gelatine leaves in a little cold water until soft.
Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
Preparation is down to your own artistic temperament.  I sat the Panna cotta in the middle of the plate with the nuts scattered round the base, a piping of the hazelnut cream on top of the panna cotta. Small daps of creme anglaise dotted around the plate and the tuile positioned around the panna cotta as though encasing it.
Teriyaki Spicy Mushrooms


Ingredients:
mushrooms, sugar, soy sauce, white wine vinegar, ground ginger, garlic powder, green onions

Directions:
In a medium saucepan combine sugar, soy sauce, vinegar, oil, red pepper, ginger and garlic powder.
Add mushrooms and onions. Cook and stir over medium heat until heated through.
Roasted Vegetables


Ingredients:
sweet potatoes, carrots, parsnips, red onions, white potatoes, garlic cloves, olive oil, mixed herbs

Directions:
Pre-heat the oven to highest setting.
Need a solid baking sheet 16x12 inches.
First scrub the carrots & parsnips, dry them well & place in a large bowl with all the other prepared veg.
Now add the crushed garlic, olive oil & mixed herbs, then mix to make sure they are covered well with oil.
Arrange on baking sheet, sprinkle with salt & pepper & cook in pre-heated oven on a high shelf for 35-40 mins or until they are cooked through.
Watermelon, Cucumber and Tomato Salad


Ingredients:
watermelon, plum tomatoes, seedless cucumber, fresh basil leaf, fresh ground pepper

Directions:
Prepare all ingredients ahead of time and store separately.
Just before serving, drain the water from the watermelon, tomato and cucumber in a colander and place them in a serving bowl.
Toss with olive oil, basil and pepper.
Serve immediately.
Kid-Pleasing Sloppy Joes
Category: main-dish
By Sheila Ruth

This is one of my kids' favorite recipes! I could make this five times in a row and they'd never get tired of it. It's easy to make and a real quick, hot meal for those busy nights. I will add cheese on top of the sandwiches or warm the rolls in the oven. I occasionally add mild banana peppers on top for my husband since he is a fan of spicy things.

Ingredients:
1 pound ground beef
1 small onion, chopped
1 cup ketchup
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon mustard

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes. Drain and discard grease. Return skillet to heat. Stir ketchup, vinegar, brown sugar, Worcestershire sauce, and mustard into the beef mixture; simmer, stirring occasionally, until the liquid is thick, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 198.7
Fat: 9 g
Saturated fat: 3.5 g
Carbohydrates: 16.4 g
Sugars: 14.3 g
Dietary fiber: 0.3 g
Protein: 13.5 g
Cholesterol: 45.9 mg
Sodium: 539.7 mg
Abc Bread


Ingredients:
eggs, sugar, olive oil, applesauce, banana, carrot, cinnamon, allspice, baking powder, baking soda, vanilla, whole wheat flour

Directions:
Beat eggs., Add sugar, oil and vanilla., Add applesauce, bananas, and carrot.  Mix well., Mix spices into bowl then add flour gradually., Pour equally into 2 greased loaf pans., Bake at 350 for 1 hours or until knife inserted comes out clean.
Cauliflower With Mushrooms and Onions


Ingredients:
cauliflower florets, onion, fresh mushrooms, salt, ground black pepper

Directions:
Preheat oven to 425 degrees; Coat a 11 X 13 inch roasting pan with nonstick cooking spray.
Place califlower, onion rings, and mushrooms in the pan, sprinkle the vegetables with salt and pepper and drizzle with olive oil, toss to mix well.
Cover the pan with aluninum foil (Release foil works BEST], Bake for 10 minutes; remove foil and bake another 15 to 20 minutes stirring every 5 minutes, or until vegetables are tender and lightly browned, serve hot.
Steak Sauce A-1 Steak Sauce


Ingredients:
raisins, soy sauce, white vinegar, Dijon mustard, Heinz ketchup, Heinz Chili Sauce

Directions:
1. Bring to a boil for 2 minutes stirring., 2. Remove from heat. Allow to cool to lukewarm., 3. Put mixture in a blender till it is pureed. Pour in bottle., 4. Cap tightly and refrigerate to use within 90 days.
Lemon Raspberry Cookies


Ingredients:
butter, sugar, egg, lemon juice, lemon, zest of, flour, baking soda, white chocolate chips, raspberries

Directions:
Preheat oven to 350 degrees F.
Cream butter and sugar together.
One by one, add the eggs and egg whites and mix.
Add the lemon juice and zest, mix.
Mix the flour and baking soda in another bowl, then add to the first bowl.
Add the white chocolate chips and fold in the raspberries.
Drop by the teaspoon onto a greased or aluminum foil-lined baking sheet and bake for 7- 10 minutes.
Grilled Shrimp With Walnuts and Scallions


Ingredients:
lemon, kosher salt, extra virgin olive oil, scallions, large shrimp, ground black pepper

Directions:
Walnut and scallion mixture:  Whisk all ingredients together in a medium bowl, set aside.
Shrimp: Preheat the grill and make sure it is hot before cooking the shrimp. Thread the shrimp on to skewers, and season with salt and pepper. Coat with vegetable oil and place and on the hottest part of the grill. Cook for 2-3 minutes and then turn over. Cook for an additional 2-3 minutes, or until shrimp are opaque and have cooked through. Remove the shrimp from the skewers and transfer to the bowl containing the walnut and scallion mixture. Arrange shrimp on a platter. Serve immediately.
Note:   For easier cooking use 2 skewers when cooking shrimp, thread one through the area by the head of the shrimp, the other by the tails.  This will keep the shrimp flat and will prevent them from spinning or falling through the grates during cooking.
No time to grill?  This recipe works just as well sautéed.  Heat the oil in a large skillet and cook the shrimp for 3 to 4 minutes or until cooked through.  Season with pepper.
Spiced Nut Snack


Ingredients:
cumin seed, mustard seeds, garlic powder, peppercorn, red pepper flakes, sunflower seeds, sea salt, olive oil

Directions:
Preheat oven to 315°F
Place all the spices in a spice grinder, blender or small processor  and grind to a fine powder.
Transfer the mixture to a large bowl and mix through the nuts and sea salt.
Add the olive oil.  Mix well and spread out on a lightly greased (sprayed] baking tray.
Bake for 10 -15 minutes, or until the nuts have coloured a little.  Allow to cool.
Store in an airtight container until ready to serve.
Bourbon Chicken
Category: meat-and-poultry
By Lucy Loo

A favorite named after Bourbon Street in New Orleans, Louisiana and for the bourbon whiskey ingredient; although this dish, sold as Cajun-style cuisine in malls all over America, is reported to be nothing of the kind (not genuine Creole or Cajun fare)! Note: If you double the recipe, make sure that the chicken is still in a single layer. Laissez les bons temps rouler!

Ingredients:
4  skinless, boneless chicken breast halves
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons dried minced onion
½ cup packed brown sugar
⅜ cup bourbon
½ teaspoon garlic powder

Directions:
Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight. Preheat oven to 325 degrees F (165 degrees C). Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

Yields: 4 servings

Calories: 313.2
Fat: 1.5 g
Saturated fat: 0.4 g
Carbohydrates: 31.2 g
Sugars: 27.9 g
Dietary fiber: 0.5 g
Protein: 29.3 g
Cholesterol: 68.4 mg
Sodium: 1663.6 mg
Watkins Waffles


Ingredients:
flour, baking powder, sugar, eggs, milk, butter, salt

Directions:
separate eggs
beat whites until stiff.
sift dry ingredients 3 times( mom only sifted once ]  add milk egg yolks and butter
fold in whites
bake on waffle iron.
Steak Gargonzola Alfredo Family Style


Ingredients:
fettuccine, alfredo sauce, gorgonzola, fresh spinach, sun-dried tomatoes, Worcestershire sauce, brown sugar, fresh garlic, lemon juice, white wine, red wine, olive oil, milk

Directions:
(Optional but reccomended] In a ziplock combine half the balsamic vinegar, worcestershire, brown sugar, garlic, and all the lemon juice. Add steak and top off with red wine to cover. Marinade in refrigerator overnight.
STEP 1, DRIZZLE: In a small sauce pan, combine the remaining balsamic, worcestershire, and brown sugar. Simmer over medium low heat stirring occasionally.
STEP 2, SAUCE: In a large sautee pan, simmer garlic and half the spinach in olive oil over medium high heat until garlic begins turning golden brown.
Add a splash of white wine to help evaporate excess water. Reduce heat.
Add alfredo sauce, half the gorgonzola, and remaining spinach. Shake jars with milk and white wine to rinse and pour in with sauce. Stir often.
STEP 3, STEAK: Grill or pan sear steak over high heat to preference. (suggest med. rare.].
STEP 4, THE DISH: Prepare noodles al dente and transfer to a large caserole dish. Toss with alfredo sauce immediately.
Cut steak against the grain into bite size pieces and layer with sun dried tomatoes, and crumbled Gorgonzola over the top until covered.
Drizzle with balsamic mixture to taste (Don't over do it! You can always add more. I use about half and save the rest for people to add as they wish.].
STEP 5, ENJOY! --  can't talk --  eating -- .
Sesame Seed Cookies - India


Ingredients:
sesame seeds, flour, sugar, butter, eggs, caraway seed, milk, salt, baking soda

Directions:
Preheat oven to 325 degrees Fl., In a large bowl, sieve the flour with salt and baking soda., Add sugar, butter, 2 eggs, caraway seeds and blend well., Add the milk a little by little and knead to a smooth dough., Roll out on a floured board 1cm thick and cut out with fancy cookie cutters., Brush with remaining well beaten egg and sprinkle heavily with sesame seeds., Place on a greased baking sheet., Bake in a 325 degree oven for 10 minutes., Cool and enjoy with a good cup of tea. .
Watermelon, Feta & Mint Salad


Ingredients:
watermelon, feta cheese, of fresh mint

Directions:
In a large bowl, add the watermelon, feta, and mint. Drizzle the Cloud 9 Blackberry Balsamic Vinegar on top and toss lightly to combine.
Transfer to a serving platter and enjoy!
Manitaria Afelia (Mushrooms in Red Wine With Coriander)


Ingredients:
small mushroom, olive oil, red wine

Directions:
Heat olive oil in a skillet over medium heat.  Add the mushrooms and cook until browned all over, about 5 minutes, stirring continuously.
Add wine to skillet and let it come to a boil, allowing it to remain at a hard boil for 1 minute.  Turn heat down and let it simmer, uncovered, for 8 minutes.  Season with salt, pepper, and coriander seeds, and cook for 2 more minutes.  Cool slightly before serving.
Aussie Style Burger With the Lot


Ingredients:
butter, ground beef, bacon, onions, cheddar cheese, eggs, ketchup, lettuce, tomatoes, beets, pineapple rings

Directions:
Cut hamburger rolls in half and butter both sides. Toast both halves on the grill.
Fry or grill the meat patties, the bacon and the onion slices.
Flip the patties over and place cheese on top.
Fry the eggs.
On bottom half of each bun, add ketchup to taste.
Assemble the hamburger from the bottom up: lettuce, tomato, beets, onions, pineapple and meat patty. Top with bacon, egg, cheese and bun top.
Cajun Blackened Catfish
Category: seafood
By Paul Schultz

This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family  adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.

Ingredients:
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon dried thyme
4 (4 ounce) catfish fillets, skinned
¾ cup unsalted butter

Directions:
In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat. Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside. When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 466.3
Fat: 43.2 g
Saturated fat: 23.9 g
Carbohydrates: 2.2 g
Sugars: 0.5 g
Dietary fiber: 0.8 g
Protein: 18.2 g
Cholesterol: 144.1 mg
Sodium: 545.7 mg
Reduced-Sugar Peach Champagne Jam


Ingredients:
lemon juice, artificial sweetener, sugar

Directions:
sterilize 6 250ml (half pint] mason jars in a dishwasher or hot water bath. heat lids in hot water, not boiling. Keep jars and lids hot until ready to use.
score an X into the bottom of your peaches, blanch in boiling water for about 45 seconds, then douse into ice water for a minute they should now peel very easily. squeeze each peeled peach and you should end up with a bowl of mush and the pit still in your hand.
Measure crushed peaches, champagne, and lemon juice into a large, deep stainless steel saucepan. Whisk in pectin until dissolved.
If using sweetener, measure splenda or sugar and set aside.
Stirring constantly, bring fruit mixture to a boil over high heat.
If using, add sweetener and return mixture to a boil.
Stirring frequently, boil 3 minutes. Remove from heat. Skim foam.
Quickly ladle jam into a hot jar to within 1/4 inch of top of jar. Using nonmetallic utensil, remove air bubbles and adjust headspace if required by adding more jam. Wipe jar rim removing any food residue. Centre hot lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
When canner is filled, ensure that all jars are covered by at least 1” water. Cover canner and bring water to a full rolling boil before starting to count processing time. boil filled jars for 10 minutes.
When processing time is complete, remove canner lid; wait 5 minutes, then remove jars without tilting. Cool upright on a protected work surface; leave undisturbed for 24 hours.
Classic Coke Float


Ingredients:
vanilla ice cream, vanilla, maraschino cherry

Directions:
Scoop the vanilla ice cream into a tall glass filling about half full., Top with cola soda., Gently stir in the vanilla., Top with a maraschino cherry., Serve immediately.
Frijoles III
Category: side-dish
By Amy Sterling Casil

I searched all the recipes, and none are close to real Mexican beans.  The canned type are only a pale imitation of the real beans simmering all day on the stove.  Easy and inexpensive, too. Do not soak and drain beans overnight as per American or European bean recipes. Cook the beans in their own liquid.  You can use black beans and different chile peppers in this recipe.

Ingredients:
1 pound dried pinto beans, washed
1  white onion, chopped
½ bunch fresh cilantro, chopped
1  fresh jalapeno pepper, chopped
3 cloves garlic, minced
2 tablespoons lard
water to cover
salt to taste

Directions:
Place beans in a large pot with onion, cilantro, jalapeno pepper, garlic, and lard; add enough water to cover with 4 to 5 inches of water. Bring to a boil, reduce heat, and cook for 2 to 3 hours. Depending on the beans, it may take up to 5 hours. Add more water if necessary. When beans are soft, season to taste with salt.

Prep time: 10 mins
Cook time: 5 hrs
Total time: 5 hrs 10 mins
Yields: 12 servings

Calories: 156.2
Fat: 2.6 g
Saturated fat: 0.9 g
Carbohydrates: 24.9 g
Sugars: 1.3 g
Dietary fiber: 6.1 g
Protein: 8.3 g
Cholesterol: 2 mg
Sodium: 202.3 mg
B L T Sandwiches Supreme


Ingredients:
bacon, vegetarian bacon, spinach, roma tomatoes, yellow tomatoes, red onion, mayonnaise, salt, fresh ground pepper, fresh basil leaf, avocado, alfalfa sprout

Directions:
Cook bacon until crisp and set aside on a paper towel to soak up the grease, if necessary.
You can toast or leave untoasted the bread. Cut bread into sandwich slices.
Spread a little bit of mayonnaise or pesto onto one side of each slice of bread.
Layer the bacon, the salad greens, the tomatoes, the red onion, and basil leaves, the avocado and alfalfa sprouts if using onto one slice of bread. I use about four basil leaves for each sandwich. Season sandwich with salt and pepper if desired.
Place the other slice of bread on top and very gently push down on the sandwich.
Cut in half or in quarters.
Serve with a smile on your face.
Energetic Strawberry Smoothie
Category: drinks
By Mary the Monkey

This is a very simple strawberry smoothie. I learned the recipe from my friends who work at Mercer's cafe.

Ingredients:
1 (8.3 ounce) can citrus flavored energy drink (e.g. Red Bull™)
2 cups frozen strawberries

Directions:
In the container of a blender, combine the energy drink and frozen strawberries. Blend until smooth and creamy, about 1 minute. Add some water if blending is difficult. Pour into 2 big glasses.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings

Calories: 133.2
Fat: 0.2 g
Carbohydrates: 34.4 g
Sugars: 23.8 g
Dietary fiber: 4.6 g
Protein: 1 g
Sodium: 106.1 mg
Baked Banana Chips
Category: appetizers-and-snacks
By moonwitchkitty

Banana chips.

Ingredients:
2  just-ripe bananas, sliced in 1/10-inch-thick rounds, or more as needed
1 teaspoon lemon juice, or to taste

Directions:
Preheat oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper. Spread banana slices out onto the prepared baking sheet, making sure slices are not touching. Brush slices with lemon juice. Bake in the preheated oven for 90 minutes. Check bananas, lifting slices up to separate from the paper once or twice. Continue baking until bananas are dried out, 30 to 90 minutes more. Let bananas cool until crispy, at least 5 minutes.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 2 hrs 15 mins
Yields: 2 bananas

Calories: 105.7
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 27.2 g
Sugars: 14.5 g
Dietary fiber: 3.1 g
Protein: 1.3 g
Sodium: 1.2 mg
Neila's Best Blueberry Muffins


Ingredients:
butter, sugar, eggs, vanilla extract, milk, baking powder, salt, flour, frozen blueberries, fresh blueberries, sugar

Directions:
On low speed, cream butter and sugar until fluffy.  Add eggs, one at a time. Add vanilla & milk and mix well.  Sift dry ingredients and add alternately with milk mixer. Mash 1/2 cup of the berries.  Add mashed and whole blueberries to batter and stir them in by hand.
Grease muffin tins well (including the top of the muffin tin] or place cupcake papers into each well (and then spray papers with Pam].  Fill each well until all of the batter is used up. Sprinkle tops with approximately 1/2 t. sugar before baking.
Bake at 375 degrees for 30 minutes.  *Cool in pan at least 30 minutes before serving.