xiaoxl/recipe_data huggingface dataset:
A Pad Thai Worth Making
Category: world-cuisine
By Fatty Arbuckle

The wonderful national noodle dish of Thailand, it is now served in many trendy restaurants. It can be adjusted to your taste, add ingredients that you like and make it as spicy or tart as you want to. It is also great as a basis for a stir fry of leftovers. This is a recipe for those who like it HOT, if you can't handle the heat, go easy on the chile sauce.

Ingredients:
1 (8 ounce) package dried flat rice noodles
3 tablespoons fish sauce
¼ cup fresh lime juice
1 tablespoon white sugar
2 tablespoons oyster sauce
5 teaspoons Asian chile pepper sauce, divided
¼ cup chicken stock
¼ cup vegetable oil
1 tablespoon chopped garlic
8 ounces medium shrimp - peeled and deveined
8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
2 large eggs, beaten
3 cups bean sprouts
6 medium green onions, chopped into 1 inch pieces
2 tablespoons chopped unsalted dry-roasted peanuts
¼ cup chopped fresh cilantro
1 medium lime, cut into 8 wedges
2 cups bean sprouts

Directions:
Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes. In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside. Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes. Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of  bean sprouts, green onions, and remaining chile sauce. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed. Serve garnished with fresh cilantro and remaining bean sprouts with lime wedges on the side.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 3 servings

Calories: 742.1
Fat: 27.8 g
Saturated fat: 5.2 g
Carbohydrates: 83.1 g
Sugars: 11.4 g
Dietary fiber: 5.5 g
Protein: 41.4 g
Cholesterol: 280.2 mg
Sodium: 1591.2 mg
Dhaba Style Aloo Paratha


Ingredients:
whole wheat flour, refined flour, salt, ajwain, water, potatoes, green chili pepper, coriander leaves, garam masala powder, red chili powder, ginger, chat masala, salt

Directions:
Put all the dough making ingredients in your food processor with the dough paddle. You will get a soft and elastic dough. Set aside and let it rest until we prepare the potato stuffing.
In the food processor put all the ingredients required for the potato stuffing and pulse it until it all mixes and comes together well. Potato should be minced.
Divide dough 7-8 medium balls, dust the floor and roll the balls into small circle with the help of a rolling pin.
Hold the rolled dough in your palm and place 2-3 tbsp of potato filling in the center. Use your judgement when it comes to filling, you should be able to close the dough with filling inside. Pinch the top of the dough to seal it well.
Flatten the dough lightly with your hands and roll it out gently into 6-8 inch circle. Dont forget to sprinkle flour before rolling the dough.
Cook the paratha on a tawa at medium-high heat. When one side is brown, flip the paratha and brush it with oil. Repeat the same process with other side too. Cook well on both sides till you see golden spots. Your paratha is ready. Top it with butter and serve hot with pickle or yogurt.
If you want to freeze the paratha for later use then cook them until they are just a little under done. Put in a ziploc bag, if you have multiple paratha then put parchment paper between each one of them as this will make it easier to take them out when frozen and heat. Dont thaw the paratha, take them out of the freezer and cook on hot tawa until perfectly golden and crisp for you to eat. I always make extra batch for use during weekdays.
Congee
Category: world-cuisine
By Mark Miller

Congee, a Chinese rice porridge, will make any cold winter's day warm and welcoming. This recipe, also known as 'jook', was inspired by my Grandmother's frequent preparation of this dish. You will enjoy congee's unique velvety and savory taste.

Ingredients:
5 cups chicken stock
5 cups water
1 cup white rice
¼ cup apple cider vinegar
2 tablespoons fish sauce
1 tablespoon grated fresh ginger
1 teaspoon salt
¼ teaspoon sesame oil
2 (6 ounce) fillets lean white fish, sliced
¼ cup pickled Chinese vegetables
¼ cup sliced Chinese roast pork
2 tablespoons chopped scallions
2 tablespoons crushed peanuts
½ teaspoon vinegar, or to taste
½ teaspoon soy sauce, or to taste

Directions:
Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot; bring to a boil. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours. Stir fish into congee and simmer until cooked through, about 10 minutes. Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.

Prep time: 20 mins
Cook time: 3 hrs 15 mins
Total time: 3 hrs 35 mins
Yields: 6 servings

Calories: 204.8
Fat: 2.9 g
Saturated fat: 0.6 g
Carbohydrates: 28.3 g
Sugars: 1.2 g
Dietary fiber: 1 g
Protein: 15.1 g
Cholesterol: 25.4 mg
Sodium: 1430.7 mg
Whole Wheat Banana Nut Pancakes


Ingredients:
whole wheat flour, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, banana, honey, egg, milk

Directions:
Combine dry ingredients and set aside.
Combine wet ingredients and mix well.  Add dry ingredients and combine throughly.  Add more milk or flour as necessary to make the batter a "pancake batter-like" consistency (slightly runny].  Stir in nuts.
Cook on griddle over medium heat until golden brown on each side.
Great topped with warm maple syrup or plain.
Enjoy!
Hot Italian Sausages With Mixed Peppers


Ingredients:
bell peppers, onion, garlic cloves, olive oil, fresh parsley

Directions:
In a heavy pan brown sausages until nearly cooked through and set aside., Add onions and cook until fairly brown., Add peppers and garlic and cook till the consistency you like., I like it tender crisp for color and flavour., Add sausages back in and cook together till cooked through., Remove from heat and add salt and pepper to taste., Enjoy!
Cheesecake Bars
Category: desserts
By Frances Mann

Rich and creamy as cheesecake, but much easier to make!

Ingredients:
⅓ cup butter, softened
⅓ cup packed brown sugar
⅓ cup chopped walnuts
1 cup sifted all-purpose flour
¼ cup white sugar
8 ounces cream cheese
1 tablespoon lemon juice
2 tablespoons milk
1  egg
½ teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F(175 degrees C). To make Pastry:  Cream together the butter and brown sugar until light and fluffy.  Add in the flour and chopped nuts and stir until mixture becomes crumbly.    Set aside 1/4 cup  to use as a topping. Press pastry mixture into 8-inch square pan and  bake for 12 to 15 minutes.  Let cool on rack. To make Filling:  Beat together the white sugar,  and cream cheese until smooth.  Stir in the egg, milk, lemon juice, and vanilla and mix well. Spread filling mixture over baked crust.  Sprinkle reserved mixture on as a topping. Bake for 25 to 30 minutes.  Let cool on wire rack and refrigerate.  Serve with fruit.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 3 dozen

Calories: 72.6
Fat: 4.8 g
Saturated fat: 2.6 g
Carbohydrates: 6.4 g
Sugars: 3.5 g
Dietary fiber: 0.2 g
Protein: 1.2 g
Cholesterol: 16.7 mg
Sodium: 33.7 mg
Cilantro-Lime Yogurt Sauce
Category: side-dish
By Trevar

Goes great on fish tacos! Works well with fish in other settings, as a dip, or to change up your favorite sandwich.

Ingredients:
1 cup plain Greek yogurt
¼ cup chopped fresh cilantro
1  lime, juiced
½ teaspoon salt

Directions:
Stir yogurt, cilantro, lime juice, and salt together in a bowl until smooth. Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

Prep time: 5 mins
Total time: 25 mins
Yields: 1 cup

Calories: 35.3
Fat: 2.5 g
Saturated fat: 1.3 g
Carbohydrates: 1.9 g
Sugars: 1.2 g
Dietary fiber: 0.3 g
Protein: 1.6 g
Cholesterol: 5.6 mg
Sodium: 162.4 mg
Red Pepper Dip With Taco Chips


Ingredients:
olive oil, onion, diced green chilies, garlic, thick & chunky salsa, red wine vinegar, brown sugar, ground cumin, salt, salt

Directions:
Heat oil in medium skillet.
Add onion, diced green chiles and garlic.
Cook until onion begins to brown, about 4-5 minutes.
Place cooked onion mixture into a food processor along with red peppers, salsa, vinegar, brown sugar, cumin, and salt.
process until mixture is pureed.
Transfer to bowl and cover tightly.
Chill at least 1 hour or up to 2 days.
FOR TACO CHIPS: Preheat oven to 350°.
Place taco shells on a baking sheet and bake 10 minutes.
Remove from oven and gently break into pieces.
Sprinkle with salt, if desired.
Serve with dip.
Peanut Butter and Banana Smoothie
Category: drinks
By Diane

Like a peanut butter and banana sandwich in liquid form.  Makes a nice thick breakfast smoothie.

Ingredients:
1  banana
⅛ cup peanut butter
½ cup soy milk
2 tablespoons honey

Directions:
In a blender, combine banana, peanut butter and soy milk. Blend until smooth. Pour into glasses and drizzle with honey for garnish.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 serving

Calories: 487.9
Fat: 18.8 g
Saturated fat: 3.8 g
Carbohydrates: 75.5 g
Sugars: 56.7 g
Dietary fiber: 5.8 g
Protein: 13.5 g
Sodium: 212.9 mg
Homemade Chicken Pot Pie


Ingredients:
roasting chicken, potatoes, carrots, peas, butter, flour, chicken broth

Directions:
Get a small, whole chicken - a fryer is good.
Put the chicken in a large pot and cover with water. Bring to a boil, reduce heat to medium, cover and cook until the meat falls off the bones.
Take the chicken out of the pot and port the broth through a strainer into a big bowl. (You will use this to make your gravy.].
If you want potato and veggies in your pie, pre-cook them (except frozen veggies - just thaw them or they will be mushy].
Put a pie crust in a pie pan. Lay pieces of chicken on the crust (about 4c of chicken]. Put the potatoes and any veggies on top of the chicken.
To make the gravy, melt the butter in a saucepan. Add flour and whisk until smooth. Slowly whisk in chicken broth. Cook over medium high heat until thickened, whisking frequently. Add salt and pepper to taste.
Pour gravy on top of the chicken and veggies. Put on the top crust and crimp the edges and cut a few small vents in the top of the crust.
Bake for 25-30 minutes in a preheated 425 degree oven, until the crust is golden brown.
Excellent Pie Crust


Ingredients:
flour, salt, shortening, egg, vinegar, water

Directions:
Combine flour and salt.
Cut in shortening and blend until like cornmeal.
In a separate bowl, combine remaining ingredients and mix well; pour over flour mixture.
Stir until it makes a stiff dough. This will look like it needs more liquid but don't add it! Stir it as well as you can, then use your hands to take up the extra flour.  Handle it as little as possible and try not to overwork it as this will make it tough.
Roll out on lightly floured surface.
Beef Fried Rice


Ingredients:
water, carrot, celery, boneless beef top sirloin steak, eggs, green onion

Directions:
Mis Rice Mix, water, carrots and celery in medium saucepan. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until most of the water is absorbed and rice is tender. Remove from heat. Set aside.
Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add beef; cook and stir 3 to 4 minutes or until no longer pink. Remove from skillet.
Heat remaining 1 tablespoon oil in skillet. Add eggs and green onions; scramble until set. Add rice mixture and beef; cook and stir until well blended.
Honey Garlic Dressing


Ingredients:
olive oil, paprika, black pepper, salt, garlic, honey, tarragon vinegar, red wine vinegar

Directions:
In a large bowl, beat the egg yolks.
Slowly add the oil while whisking to make a basic mayonnaise.
It will work only if you add the oil very, very slowly at first.
You can also use a food processor to make this dressing, but again, you must add the oil ever so slowly to get the desired consistency.
Once the mayonnaise is made, add all the ingredients except the vinegars.
Make sure the the dressing is well mixed and ingredients are evenly distributed throughout.
Slowly stir in the tarragon vinegar and then the red wine vinegar, making sure that they are evenly blended.
This dressing must be stored in the fridge or it will spoil.
Yield 5 cups
Glazed Blueberry Buckle


Ingredients:
flour, sugar, baking powder, salt, shortening, milk, egg, blueberries, sugar, flour, cinnamon, butter, confectioners' sugar, vanilla, hot water

Directions:
Blend flour, sugar, baking powder, shortening, salt, milk and eggs., Beat for 30 seconds., Stir in blueberries., Sprinkle with topping., Bake 50 minutes at 375 degrees., Drizzle immediately with glaze.
Fiesta Chicken Chowder


Ingredients:
all-purpose flour, boneless skinless chicken breast, chicken broth, onion powder, garlic powder, bell peppers, black beans, lime juice, fresh cilantro

Directions:
In a large resealabel plastic bag combine flour and 2 tablespoons fajita seasoning; add chicken. Seal bag and shake to coat.
In a large saucepan, saute chicken in oil until juices run clear.
Stir in chicken broth, onion powder, garlic powder, remaining taco season, beans.  Bring to  a boil, reduce heat; cover ans dimmer 5 minutes or until rice is tender.
Stir in soup, cilantro, lime juice, heat through.
Sauteed Portabellas & Spinach


Ingredients:
butter, portabella mushrooms, frozen chopped spinach, dried basil, black pepper, garlic cloves, dry red wine, parmesan cheese

Directions:
Melt butter in a large skillet or saute pan over medium heat.
Saute mushrooms, spinach, basil, salt, pepper and garlic until mushrooms are tender and spinach is heated through.
Pour in wine and reduce heat to low; simmer 1 minute.
Stir in Parmesan cheese and serve.
Fat Sam's Meaty Melted Man Dip - Is It Football Season, Yet???
Category: appetizers-and-snacks
By Fat Sam

A quick, spicy sausage cheese dip. This isn't tea party food, nothing dainty or low-fat about it. This is an appetizer that eats like a MEAL and it keeps guests coming back to the bowl. You may have to work out twice to make up for it, but you'll be happy you did! Best served hot with plenty of tortilla chips.

Ingredients:
1 pound pork breakfast sausage
2 (1.25 ounce) packages taco seasoning mix, divided
3 cups water, divided
2 pounds processed cheese food, cubed
1 tablespoon Louisiana-style hot sauce

Directions:
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain in a colander and discard grease. Transfer sausage to a large saucepan. Stir 1 package   into sausage and cook over medium heat until fragrant, about 5 minutes. Add 2 cups water and remaining package taco seasoning. Stir until seasoning is dissolved; simmer for 5 minutes more. Reduce heat to low. Gradually add cheese food, stirring until cheese is evenly melted, 5 to 7 minutes. Mix hot sauce into melted cheese mixture. If the mixture becomes too thick, add remaining 1 cup water, as needed.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 10 servings

Calories: 439.4
Fat: 32.6 g
Saturated fat: 16.9 g
Carbohydrates: 12.3 g
Sugars: 8 g
Protein: 22.9 g
Cholesterol: 98.6 mg
Sodium: 2110.2 mg
Pesto-Crusted Grouper
Category: side-dish
By thedailygourmet

These grouper fillets are quick to make, and take minimal ingredients. Enough to serve 2 people unless you're super hungry.

Ingredients:
1 (9 ounce) grouper fillet
salt and ground black pepper to taste
2 tablespoons panko bread crumbs
¼ tablespoon Greek seasoning (such as Cavender's®)
2 teaspoons pesto
2 tablespoons butter

Directions:
Season grouper fillet with salt and pepper. Mix bread crumbs and Greek seasoning in a small bowl. Rub pesto over the grouper and top with bread crumbs. Melt butter in a skillet over medium heat. Place fillet in the skillet and cook for 3 to 4 minutes. Carefully turn over and cook until fillet is cooked through, 3 to 4 minutes. Turn over once more, being careful to leave the panko breading in place. Split fillet in half for 2 servings.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 264.6
Fat: 15.4 g
Saturated fat: 8.3 g
Carbohydrates: 5.5 g
Dietary fiber: 0.2 g
Protein: 26.6 g
Cholesterol: 79 mg
Sodium: 462.5 mg
Easy Peach Crisp


Ingredients:
butter, flour, walnuts, pecans

Directions:
NOTE:  If you only have plain instant oat packets, just add the cinnamon and nutmeg to your taste.
Preheat the oven to 425*.  Lightly butter an 8x8 baking dish.
Place the peaches in the dish.  Mix together the oats, flour, nuts, and butter until crumbly.  Sprinkle over the peaches.
Bake for 15 minutes or until golden brown.
Let cool slightly and serve with ice cream.
Chinese Noodle Salad
Category: salad
By DGRIFF718

I didn't like this the first few times I tried it but now I love it!  It's got a tangy taste and goes well with Chinese food or sandwiches.  Leftovers are softer but great as a snack the next day.

Ingredients:
¼ cup rice vinegar
¼ cup sugar
¼ cup vegetable oil
2 (3 ounce) packages ramen noodles with seasoning packet
½ head romaine lettuce, chopped
1 (10 ounce) can mandarin orange segments, drained
¼ cup slivered almonds

Directions:
In a microwave-safe bowl,  mix together vinegar, sugar, and oil. Microwave on high until sugar dissolves, about 1 minute. Mix well, and set aside to cool. Crush ramen noodles in the packages. Pour into salad dressing. In a salad bowl, toss romaine lettuce with oranges, almonds, and salad dressing.

Prep time: 5 mins
Cook time: 1 min
Total time: 6 mins
Yields: 8 servings

Calories: 216
Fat: 12.3 g
Saturated fat: 3.3 g
Carbohydrates: 24.9 g
Sugars: 10.9 g
Dietary fiber: 1.7 g
Protein: 3 g
Sodium: 413 mg
100% Rye Bread


Ingredients:
water, water, sugar, sugar, table salt, table salt, molasses, molasses, caraway seeds, caraway seeds

Directions:
Refresh a portion of your sourdough starter using equal parts rye flour and water.  This will give you a rye starter that you can maintain like your other starter if you wish.
This dough is very sticky and cement-like. I find that frequently dipping spoons, scrapers and your fingers into water helps reduce the mess that this dough loves to make.
Make the sponge using a cup of the refreshed starter, the 3 cups of water, and the 4 cups of flour.  Let this ferment, covered in a 70F to 80F area for 4 hours or until it doubles in volume.  I use a clear, straight sided container to know when the fermentation is complete.
After fermentation, place the sponge into a large bowl and add the sugar, salt, molasses and caraway.  Add the rye flour a portion at a time until all is well mixed.  Cover and let rest for 20 minutes.
Scrape the dough onto a wetted counter. Traditional kneading is not possible. Using a wetted bench scraper and wet hands, just fold and mix as well as you can for a few minutes.
Divide the dough in half and form two balls of dough.
Spray two 8" x 4" bread pans (standard loaf pans] with oil and line with parchment paper.  I spray the parchment paper as well.
Preheat your oven to 375°F.
Press the dough into the pans, smoothing with wet hands. Seeds or white flour can be added to the surface if desired.  Cover with oiled plastic wrap. and let rise in a 70F to 80F area until the loaves rise about 30% (about 2- 3 hours].
Bake for 45 minutes or longer until the internal temperature is 200°F  I rotate the loaves in the oven after 20 minutes of baking.
Remove the loaves from the pans and cool on a rack thoroughly before slicing.  The taste improves with time and the bread will last for several days or more at room temperature.
Slice thinly - enjoy.
Dijon Honey Chops


Ingredients:
seasoning salt, canola oil, Dijon mustard, honey, cornstarch

Directions:
Sprinkle both sides of the chops liberally with seasoned salt.
In a large skillet, heat oil; brown chops, about 2 minutes per side.
In a bowl, combine remaining ingredients; pour mixture over chops.
Cover skillet, reduce heat to low, and simmer 8-10 minutes or until chops are cooked through.
Double Tomato & Brie Sandwiches


Ingredients:
sun-dried tomatoes packed in oil, extra virgin olive oil, white wine vinegar, roma tomatoes, fresh basil leaf

Directions:
In small bowl, combine dried tomatoes, olive oil and vinegar.
Cut each loaf of Italian bread horizontally in half.
Evenly spread dried tomato mixture on cut sides of bread.
Arrange Brie on bottom halves of both loaves and top with tomato slices and basil leaves.
Replace tops of loaves.
Slice each loaf into eight pieces.
Wrap in plastic wrap and refrigerate until ready to serve.
Note: I think this sandwich tastes best when allowed to sit in the refrigerator for about an hour or so for all the flavors to blend well.
Also, I like the sun-dried tomatoes packed in lightly salted olive oil and herbs.
If you use the unseasoned variety, you may want to lightly salt the tomatoes.
Spaghetti Bolognese


Ingredients:
onion, carrots, celery ribs, garlic cloves, extra virgin olive oil, kosher salt, tomato paste, red wine, water, bay leaves, thyme, spaghetti, parmesan cheese, olive oil

Directions:
In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.
Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will]. Simmer for 3 1/2 to 4 hours.
During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.
Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.