xiaoxl/recipe_data huggingface dataset:
Spicy Garlic Shrimp


Ingredients:
shrimp, cornstarch, water, onions, green peppers, garlic, soy sauce, rice vinegar, sugar, ginger juice, salt, water, cornstarch

Directions:
Mix shrimp with egg wite, corn starch and just enough water that you have a thick batter. Then lightly fry shrimp.
Add chili oil and dried peppers peppers to hot pan. Add rest of sauce ingredients except water and corn starch. Cook for 1 or 2 minutes.
Mix water and corn starch then add to pan. Mix well.
Add shrimp to sauce and coat.
A 20-Minute Chicken Parmesan
Category: world-cuisine
By Aleksa

Very fast and easy to make! And delicious! Barilla Napoletana® ready-made tomato sauce and garlic with a little bit of fresh lemon goes along very well with chicken.

Ingredients:
4  skinless, boneless chicken breast halves
1  egg
½ cup seasoned bread crumbs
2 tablespoons butter
1 ¾ cups pasta sauce (such as Barilla Napoletana®)
½ cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
¼ cup chopped fresh parsley

Directions:
Press chicken breasts with the palm of your hand to flatten to an even thickness. Beat egg into a shallow bowl; place bread crumbs into a separate shallow bowl. Dip each chicken breast into beaten egg and press into bread crumbs to coat. Heat butter in a large skillet over medium heat and fry coated chicken breasts until golden brown, about 5 minutes per side. Pour pasta sauce over chicken, cover, and bring sauce to a boil. Reduce heat to low and simmer for 10 minutes. Sprinkle chicken with mozzarella cheese, Parmesan cheese, and parsley. Cover and simmer until cheeses melt, about 5 more minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 383.3
Fat: 15.8 g
Saturated fat: 7.3 g
Carbohydrates: 26.1 g
Sugars: 10.8 g
Dietary fiber: 3.7 g
Protein: 32.6 g
Cholesterol: 135.1 mg
Sodium: 929.1 mg
Migas With Black Beans & Tomatoes


Ingredients:
corn tortillas, onion, diced tomatoes, black beans, eggs, corn tortillas, flour tortillas, salt, pepper, monterey jack cheese

Directions:
In a small skillet, heat the oil.  Add the corn tortillas, one at a time, to the oil and cook them on each side for about 2-3 minutes, or until they turn darker brown and get crispy.  Remove and stack on cutting board.  Run a pizza cutter through them to cut into strips of chunks.  Set aside.
In a large skillet, add the chopped onion, pepper, tomatoes and black beans.  Saute together for 2-3 minutes, then add the eggs.  Scrambled with the veggies and beans.  Once the eggs have cooked, toss in the fried tortilla strips.  Spoon the mixture onto corn (or flour] tortillas.  Quickly sprinkle with cheese, so it will melt from the heat of the eggs.
Warm the refried beans.
Serve Migas with Black Beans and Tomatoes with warm refried beans.
Santa Fe Burger


Ingredients:
ground beef, lettuce, tortilla chips, tomatoes, provolone cheese, mayonnaise, sweet onions, olive oil, salted butter, sugar

Directions:
Southwestern Mayonnaise:  Mix 1/2 cup mayonnaise and 2 Tbs taco seasoning.
Caramelized Onions:  Heat oil and butter over medium heat; add onions stirring constantly until soften approximately 3-5 minutes.  Add sugar and continue stirring and cook until onions start browning; approx 15-20 minutes.
Combine ground beef and jalapeños and shape into 4 patties and then sprinkle with grill seasoning.
Grill burgers for 10 minutes and flip half way through.  During the last minute place a slice of provolone on each patty.
Assemble burger:  Spread each bottom bun with 2 Tbs mayonnaise and caramelized onions.  Sprinkle with crushed tortilla chips and put burger patty on top.  Add guacamole, lettuce and tomato slices to top bun.
Mandarin Orange Surprise


Ingredients:
butter, sugar, Cool Whip, mandarin oranges, sweetened condensed milk

Directions:
Mix together crackers, butter and sugar.
Press in a 13x9-inch baking dish. (Save a little bit of the crumbs for top].
Refrigerate this while making rest of recipe so it becomes firm.
Fold the rest of ingredients together.
Spread over crumbs in dish.
Top with remaining crumbs.
Refrigerate until ready to serve.
Homemade Crock Pot Beef Stew


Ingredients:
roast beef, sweet whole kernel corn, new potatoes

Directions:
"Throw everything in crock pot and stir to mix. Cook on high for 3-4 hours or until heated through. Serve in a bowl or over a slice of buttered bread."
Simple Egg Salad


Ingredients:
hard-boiled eggs, celery ribs, mayonnaise, yellow mustard, paprika, salt, pepper

Directions:
Chop the boiled eggs up and add to mixing bowl. Some like a rough chop where you can still tell it is an egg, some like it chopped, mashed and looking like little pebbles. Your choice -- tastes the same.
Dice the two celery ribs and add to the mixing bowl with the chopped egg.
Add the mayo, yellow mustard, paprika, salt and pepper to the mixing bowl.
Mix until well combined and chill. Should serve egg salad chilled, not warm.
Italian Chicken


Ingredients:
"boneless chicken breasts"

Directions:
"Soak the chicken breasts in the Italian dressing for about 30 minutes, then roll in bread crumbs. Place in baking dish and cook in oven for about 1 hour. Enjoy!"
My KFC Coleslaw Re-Make


Ingredients:
2% low-fat milk, lemon juice, tarragon vinegar, white vinegar, Miracle Whip, granulated sugar, salt, white pepper, celery seed

Directions:
Mix 1/4 cup of the divided milk with the vinegar and lemon juice in a glass (I use my glass measuring cup, less dishes]. "Stir well" and let sit, "undisturbed", for 5 minutes (this is to create buttermilk].
Meanwhile, in a large glass or plastic bowl, thoroughly mix (whisk] together the remaining 1/4 cup milk with the Miracle Whip, sugar, salt, pepper, celery seed and dried onion. Now your butter milk should be ready, so mix that in well, also.
Now for the veggies. You can either put the bag of coleslaw mix into a food processor to dice it up very tiny (like KFC], or leave it shredded the way it is packaged. Your choice.
Gently stir the slaw mix into the dressing until completely coated. It will look very dry, and you will probably not like it if you eat it right away (over night is the key to this]. Cover the glass or plastic bowl tightly with plastic wrap and leave it sit for a full 24 hours. (Really]. Stir at least once overnight.
Next day, remove from the fridge, stir to moisten and serve. Enjoy!
Fresh Semolina and Egg Pasta


Ingredients:
all-purpose flour, semolina flour, salt, eggs, olive oil

Directions:
Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt.
On a clean surface, make a mountain out of flour mixture then make a deep well in center.
Break the eggs into the well and add olive oil.
Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well.
When mixture becomes too thick to mix with a fork, begin kneading with your hands.
Knead dough for 8 to 12 minutes, until it is smooth and supple.
Dust dough and work surface with semolina as needed to keep dough from becoming sticky.
Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
Roll out dough with a pasta machine or a rolling pin to desired thickness.
Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli.
Bring water to a boil in a large pot, then add 4 teaspoons salt.
Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness.
Drain immediately and toss with your favorite sauce.
Cream Cheese Frosting


Ingredients:
cream cheese, butter, powdered sugar, vanilla

Directions:
Using a mixer, blend the cream cheese and butter until well combined and creamy.
With the mixer on low, add the powdered sugar 1/2 cup at a time, mixing completely with each addition.
Add the lemon extract and vanilla, and whip for one minute.
Chipotle's Basmati Rice


Ingredients:
basmati rice, lime, juice of, water, salt, fresh cilantro

Directions:
In a 2-qt. heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
Add rice and lime juice, stir for one minute.
Add water and salt, bring to a full rolling boil.  At boiling, cover, turn down to a simmer over low heat until rice is tender and water is absorbed, about 25 minutes.
Fluff rice with a fork and stir in cilantro.
Won Ton Wrapper Appetizers
Category: appetizers-and-snacks
By KIM NIEDERREITHER

Cheesy sausage-based filling in little cups made from baked won ton wrappers. The  baked cups and filling may be prepared a day or two in advance (store covered in the refrigerator) and assembled shortly before serving.

Ingredients:
1 (16 ounce) package wonton wrappers
1 pound sausage
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
½ cup chopped black olives, drained
1 cup Ranch-style salad dressing

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a miniature muffin pan with cooking spray. Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan. In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives and Ranch-style dressing. Fill the baked wonton wrapper cups with the mixture. Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 60 servings

Calories: 90.7
Fat: 6.7 g
Saturated fat: 2.3 g
Carbohydrates: 4.7 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 2.7 g
Cholesterol: 11 mg
Sodium: 166.2 mg
Momma's Texas Hash


Ingredients:
hamburger, onion, diced tomatoes, chili powder, Worcestershire sauce, salt, pepper

Directions:
Brown and drain hamburger and onion.
In a pot, add hamburger, onion, and tomatoes.
Put in some Worcestershire sauce (1 - 2 tsp], chili powder, salt and pepper to taste.  I just keep adding stuff until it tastes good.
Let Simmer 20 minutes or so.
Note: It might take more tomatoes, so I'd buy an extra can, I never make a small batch of this stuff. We have it and freeze the leftovers for the next week.  Serve over rice.
Greek Layer Dip


Ingredients:
plain yogurt, chickpeas, garlic cloves, oregano, black pepper, kalamata olives, green pepper, tomatoes, feta cheese

Directions:
Place the yogurt, chickpeas and garlic in the bowl of a food processor or blender and process until completely smooth and creamy.
Spread the mixture in a large flat circle on a dinner plate or serving dish.
Sprinkle the tomatoes and green pepper evenly over the top of the mixture.
Sprinkle with black pepper and oregano and top with the feta cheese and olives.
Refrigerate for 30 minutes to allow the flavors to mingle.
Serve with plenty of tortilla chips, toasted pita triangles or crackers.
Grandma Jean Sourdough Waffles


Ingredients:
flour, dry milk, hot water, eggs, salt, baking soda, sugar

Directions:
Mix first three ingredients (flour, dry milk, hot water] together well. Then add sough dough starter.  Cover with kitchen towel and keep warm.  Let mixture sit overnight.
In the morning, take out a cup of the waffle mix and store in a covered container in the refrigerator.  (This is the starter for next time].
Then add:
4 eggs - put yokes in and fluff the whites to soft peaks, fold whites in very last, if you want fluffier waffles.  You can throw the whole egg in if in a hurry.
1 teaspoon salt.
2 teaspoons baking soda.
2 tablespoons sugar.
1/3 cup oil.
Mix well.
Ready to pour into hot waffle iron.
Chocolate Macadamia Nut Clusters


Ingredients:
bittersweet chocolate, butter, sugar, eggs, vanilla, all-purpose flour, baking powder

Directions:
In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water], stir chopped chocolate and butter often until chocolate is melted and mixture is smooth. Remove from over water and let cool to room temperature, about 15 minutes.
In a large bowl, with an electric mixer on high speed, beat sugar, eggs, and vanilla until smooth. Add chocolate mixture and beat until well blended. Stir in flour and baking powder, then beat just until moistened. Stir in macadamia nuts, chocolate chips, and coconut.
Drop dough in 1-tablespoon portions, about 2 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets.
4Bake cookies in a 350° oven just until firm on the edges but still soft when pressed in the middle, 8 to 10 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Mother Brown's Spaghetti Casserole


Ingredients:
ground beef, onion, ketchup, tomato juice, spaghetti noodles

Directions:
Saute beef and onion in frying pan until meat is browned and onion is tender.
Drain off any fat; set meat aside.
Place broken spaghetti noodles into baking or casserole dish.
Add beef and onion mixture and mix into noodles.
In small bowl or large measuring cup, combine ketchup and tomato juice.
Pour ketchup/tomato juice blend over noodles and meat, covering noodles evenly.
Cover dish and bake at 375 for 1 hour, or until noodles are tender.
***Recipemay be doubled, etc!
Honey Facial Toner


Ingredients:
honey, fresh lemon juice, apple

Directions:
"In blender, puree 1 tablespoon honey, lemon with the  apple. Smooth over face; leave on 15 minutes. Rinse with cool water."
Pulled Pork Taco


Ingredients:
kosher salt, black pepper, ground cumin, red onion, corn tortillas, flour tortillas, fresh cilantro leaves, limes

Directions:
Heat oven to 300 degrees.
Tear off 2 large sheets of aluminum foil and layer one on top of the other. Place the pork roast in the center of the foil and season all sides with salt, pepper and cumin. Spoon jam over the pork, turning to coat.
Fold the double layer of foil around the pork, crimping the endes carefully to tightly seal. This is extremely important, for the juices must NOT leak out during cooking or you will have a dry roast.
Place the foil-wrapped roast in a baking dish and roast until fork tender. For me this is usually about 3 hours.
Remove from oven and allow to cool. Unwrap the pork and reserve the juices, onions and jalapenos. Discard the foil.
Use 2 forks to shred the roast. If it is well-cooked, it should practically fall apart.
Place pork in a serving bowl, pour reserved juices over meat. Add cooked onions and jalpeno rings, and toss.
Serve with tortillas, cilantro, guacamole, sour cream, salsa and lime wedges if desired. (I usually do not use salsa.].
Breaded Pork Chops


Ingredients:
boneless pork chops, parmesan cheese, black pepper, salt, oregano, garlic powder, paprika, egg, water

Directions:
Preheat oven to 375 degrees.
Mix crushed crackers, parmesan cheese, pepper, salt, oregano, garlic powder and paprika in a shallow bowl.
Mix egg and water in another bowl.
Take the pork chops and first put them in the egg mixture shaking off the excess.  Then put the pork chops in the breading mixture.  Make sure you press the breading onto the pork chops.
Bake uncovered in the oven for 30 minutes.
Okinawa Pork Ears in Sesame Sauce (Mimigar Gomaae)


Ingredients:
pork, toasted sesame seeds, sugar, soy sauce, vinegar

Directions:
Bring water in a pot to a boil then boil the pork ear for about a minute. Take the pork ears from the boiling water then set aside and use a strainer to drain.
Grind the toasted sesame seeds with a mortar and pestle. For some texture, you can leave some sesame seeds unground.
In a small bowl, combine the ground sesame seeds, sugar, soy sauce and vinegar then mix well.
In a larger bowl, combine the drained pork ears and the sesame sauce. Mix well until the ingredients are well combined.
Put on a serving plate then top with some more toasted sesame seeds before serving.
Southern Deviled Eggs
Category: appetizers-and-snacks
By Joy

A good combo of my mother's and my own deviled eggs over the years. I enjoy my deviled egg somewhat sweet but the condensed milk also gives the deviled egg mixture an unforgettable consistency with a nice shine!

Ingredients:
8  hard-cooked eggs, peeled and sliced in half lengthwise
2 tablespoons mayonnaise
1 teaspoon prepared yellow mustard
1 teaspoon spicy brown mustard
1 pinch ground black pepper
⅛ teaspoon distilled white vinegar
⅛ teaspoon white sugar
¼ teaspoon sweetened condensed milk, or more to taste
¼ teaspoon paprika for garnish
16 slices black olives

Directions:
Scoop yolks from egg halves into a bowl. Mash the yolks with mayonnaise, yellow mustard, spicy brown mustard, black pepper, white vinegar, sugar, and sweetened condensed milk until the mixture is smooth. Spoon yolk filling into egg halves and sprinkle each deviled egg with paprika; top deviled eggs with 2 slices of black olive.

Prep time: 25 mins
Total time: 25 mins
Yields: 16 deviled egg halves

Calories: 107
Fat: 8.4 g
Saturated fat: 2.1 g
Carbohydrates: 1.2 g
Sugars: 0.8 g
Dietary fiber: 0.1 g
Protein: 6.4 g
Cholesterol: 213.4 mg
Sodium: 114.8 mg
Easy Cheesy Tuna Noodle Casserole
Category: seafood
By CFOSTER

This is the best tuna noodle casserole! My family and friends always request it! And, best of all, it is easy!

Ingredients:
2 (10 ounce) packages egg noodles
1 tablespoon olive oil
1 tablespoon salt
1 (8 ounce) package processed cheese food (such as Velveeta®), cut into cubes
3 (5 ounce) cans chunk light tuna in water, drained
1 (15 ounce) can peas, drained  (Optional)
2 (10.75 ounce) cans  condensed cream of celery soup
1 (10.75 ounce) can  condensed cream of mushroom soup
1 teaspoon ground black pepper
1 cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain noodles and return to the pot. Pour olive oil and salt over the drained noodles; stir. Preheat oven to 350 degrees F (175 degrees C). Put processed cheese food cubes into a large, microwave-safe bowl. Heat in microwave, stirring every 30 seconds, until melted and smooth, 3 to 5 minutes; pour over noodles and add tuna, peas, celery soup, mushroom soup, and black pepper. Stir to coat noodles completely; pour into a large casserole dish. Sprinkle Parmesan cheese over the top of the noodle mixture to cover completely. Bake in preheated oven until Parmesan cheese just begins to brown, 20 to 30 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 753.5
Fat: 28.6 g
Saturated fat: 10.2 g
Carbohydrates: 80.4 g
Sugars: 8.1 g
Dietary fiber: 5.7 g
Protein: 43.3 g
Cholesterol: 140.3 mg
Sodium: 3490.7 mg
Raki Sour


Ingredients:
"lemon juice"

Directions:
Pour raki, lemon juice, simple syrup, egg white, and the dashes of bitter in a shaker.
Dry shake to create the egg foam.
Add ice to shaker and do another shake to chill and dilute.
Strain into an old-fashioned glass filled with ice.
Chopped Mediterranean Salad


Ingredients:
tomatoes, green bell pepper, cucumber, scallions, of fresh mint, fresh cilantro, fresh parsley, lemon juice, olive oil

Directions:
Combine the tomatoes, bell pepper, cucumber, scallions, mint, cilantro and parsley in a bowl.
Whisk together the olive oil and lemon juice.
Pour over salad and toss to blend.
Add salt and pepper.
All measurements are versatile depending upon individual tastes!
Sweet Potato (Kumara) Wedges
Category: side-dish
By Nikki Harris

This is a recipe I made while attempting to finish a food tech assignment. This also works well with regular potatoes. Sweet potatoes are known as 'kumara' in New Zealand where I am from. Serve with sour cream.

Ingredients:
2 teaspoons vegetable oil
¼ cup all-purpose flour
1 teaspoon paprika
1 teaspoon mustard powder
1 pinch salt
½ teaspoon ground black pepper
4 large sweet potatoes, cut into wedges

Directions:
Preheat oven to 400 degrees F (200 degrees C). Drizzle a medium baking sheet with the vegetable oil. In a large, resealable plastic bag, mix flour, paprika, mustard powder, salt, and pepper. Place sweet potato wedges in the bag, and toss to coat. Arrange coated sweet potato wedges on the prepared baking sheet. Bake 20 to 30 minutes in the preheated oven, until browned and crisp.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 445.4
Fat: 2.9 g
Saturated fat: 0.5 g
Carbohydrates: 98 g
Sugars: 19.1 g
Dietary fiber: 14.2 g
Protein: 8.3 g
Sodium: 250.2 mg
Garlic Parsley Spaghetti


Ingredients:
garlic cloves, olive oil, fresh parsley, salt, black pepper

Directions:
Cook spaghetti according to package directions.
Meanwhile, in a large skillet, lightly brown garlic in oil over medium heat.
Drain spaghetti; add to the skillet.
Sprinkle with parsley, salt and pepper; toss to coat.
Pecan Butter & Caramel Birthday Cake


Ingredients:
milk, eggs, brown sugar, heavy cream, butter

Directions:
As per package, beat cake mix with milk, oil and eggs.
Pour into 2 separate 8'' baking dish, bake as per directions on package.
For the caramel, melt together brown sugar, heavy cream and butter until  sugar desolves and becomes creamy.  Set aside.
With a spatula, spread half of vanilla icing on toop of bottom cake, drizzle half of caramel.
Place second cake on top and spread remaining icing, drizzle caramel on top and sprinkle with chopped chocolate covered caramel candies.
RamJam Chicken
Category: meat-and-poultry
By Laura

This is my absolute favorite marinade for chicken. I could eat this every night! The longer you let it marinate, the more intense the flavor. I usually let it sit overnight in the refrigerator, but a few hours will do.

Ingredients:
¼ cup soy sauce
3 tablespoons dry white wine
2 tablespoons lemon juice
2 tablespoons vegetable oil
¾ teaspoon dried Italian-style seasoning
1 teaspoon grated fresh ginger root
1 clove garlic, crushed
¼ teaspoon onion powder
1 pinch ground black pepper
8  skinless, boneless chicken breast halves - cut into strips

Directions:
In a large, resealable plastic bag, combine the soy sauce, wine, lemon juice, oil, Italian-style seasoning, ginger, garlic, onion powder, and ground black pepper. Place chicken in the bag. Seal, and let marinate in the refrigerator for at least 3 hours, or overnight. Preheat an outdoor grill for medium-high heat. Thread the chicken onto skewers, and set aside. Pour marinade into a small saucepan, and bring to a boil over high heat. Lightly oil the grill grate. Cook chicken on the prepared grill for approximately 8 minutes per side, basting with the sauce several times. Chicken is done when juices run clear.

Prep time: 20 mins
Cook time: 15 mins
Total time: 3 hrs 35 mins
Yields: 8 servings

Calories: 302.8
Fat: 9.1 g
Saturated fat: 2 g
Carbohydrates: 1.5 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 49.6 g
Cholesterol: 134.3 mg
Sodium: 568.4 mg
Forevermama's Hawaiian Chicken Wings


Ingredients:
chicken wings, all-purpose flour, salt, sugar, soy sauce, garlic cloves, scallions, red pepper flakes

Directions:
Cut chicken wings into 3 sections; discard wing tips.  In a large plastic bag or shallow bowl, combine flour and salt.  Add wings in small batches; toss to coat.  (Place floured wings in refrigerator; this helps flour to adhere to chicken.]  In an electric skillet or deep fat fryer, heat oil to 350 degrees Fahrenheit.  Fry wings, a few at a time, until juices run clear, about 8 - 10 minutes.  Drain on paper towels.  In a bowl, combine sugar, soy sauce, garlic scallions and jalepeno (optional].  Dip fried wings in sauce.  Serve immediately.
NOTE:  I normally double the sauce cause it's great and adds more flavor.  For a crispy result and for a great end product, the temperature of the oil and fry time is essential.  Therefore if you find that your wings aren't crispy enough when cooked for the 8 - 10 minutes, fry them up a little longer until they are crispy!