xiaoxl/recipe_data huggingface dataset:
Yam and Radish Rice Cake


Ingredients:
radishes, chili sauce, hoisin sauce, shallots, scallions, red chili peppers, roasted peanuts, shrimp, sugar, mixed spice, black pepper

Directions:
Dice yam into 1.5cm cube.
Grate radish into 3mm thick strips.
Coarsely chop washed dried shrimps and dried oyster. Press salted egg with a fork.
Fry sliced shallots in 100ml oil until brown. Sieve out when done.
In a non-stick pan, heat 1 tbsp oil. Sauté dried shrimps and dried oysters. Set aside when done.
Sauté yam with a tbsp of oil in low heat for about 10 minutes or until it's heated through.
Add radish and salted egg white and stir well.
Cover with lit and cook for 15 minutes or until soften. Stir every 3 minutes.
Add sautéed shrimps and oysters, spice powder and pepper powder.
Mix flour, starch and sugar in chicken stalk. Pour liquid into pan and give the mixture a good stir.
As it begin to thicken, stir in salted egg yolk.
Turn off fire as it all sticks together. Transfer to a 5 cm deep tray lined with greased baking paper.
Steam with lit on for 40 minutes with high heat. Refill hot water half way if necessary.
Sprinkle with fried shallots, chopped scallions, sliced red chilli pepper and pounded roasted peanuts. Serves with shallot oil, chilli sauce and hoisin sauce.
Crispy Oven-Baked Chicken


Ingredients:
boneless skinless chicken breasts, nonfat plain yogurt, 1% low-fat milk, salt, black pepper

Directions:
Preheat oven to 400 degrees F.
Cut the chicken into finger-like strips. Mix the milk and yogurt together until smooth. Add the chicken to the "buttermilk" mixture and refrigerate for about 10-15 minutes, or until your oven is heated and the rest of your ingredients are ready.
Pulse the cereal and seasonings until crumbly. (I left a few chunks of cereal, as I didn't want really fine breadcrumbs.] Put the crumbs onto a plate.
Remove the chicken from the fridge. Evenly coat the chicken in the crumbs and move to a baking sheet that has been sprayed lightly with cooking spray.
Bake for 10 minutes, flip and bake for about another 10 minutes, or until the chicken reaches 165 degrees F.
Toffee Bars


Ingredients:
corn syrup, butter, peanut butter, brown sugar, quick oatmeal, chocolate chips

Directions:
Mix syrup, sugar, butter, and oatmeal together until well blended.  Press into cookie sheet.  Bake at 350 for 12 minutes.
In a bowl melt chips.  Stir in peanut butter.  Frost bars with the chocolate peanut butter mixture.
Maple-Soy Glazed Salmon Steaks


Ingredients:
maple syrup, soy sauce, garlic cloves, salmon steaks, olive oil, fresh chives, ground black pepper

Directions:
Whisk together maple syrup, soy sauce and garlic in a bowl. Place salmon steaks in a shallow dish and pour the mixture evenly over them. Cover and refrigerate for 30 minutes, rotating salmon once halfway through.
Transfer marinated salmon into the baking dish greased with olive oil (save the marinade]. Sprinkle with chives and bake in the oven at 200°C until salmon is cooked through, about 15 minutes.
Meanwhile, pour marinade into a small saucepan, bring to a boil over medium-high heat, stirring frequently. Once it reaches a boil, reduce heat slightly and allow to cook for several minutes, stirring frequently, until reduced to ¼ cup.
Serve salmon warm with 1 Tbs of the maple soy- glaze drizzled over top and black pepper and chives if desired.
Pennsylvania Dutch Hot Bacon Dressing


Ingredients:
bacon, egg, flour, milk, vinegar, sugar, salt, onion

Directions:
Cook bacon until crisp; remove and chop.
Add to greens.
Add all other ingredients to the beaten egg and pour into the hot bacon fat and cook until thickened.
Serve over greens, and add a little bit of chopped onion to salad, if desired.
Healthier Than Kraft Macaroni & Cheese


Ingredients:
cheddar cheese, fat-free evaporated milk, sea salt, dry mustard, water, elbow macaroni, cheddar cheese, low-fat milk, salt

Directions:
Prepare Sauce:  Cut cheese into small pieces and melt in double boiler.
Add evaporated milk, salt and mustard.
Remove from heat & stir in egg whites. Return to double boiler.  Cook, stirring, until egg whites thicken slightly. Remove from heat.
Pour into dish & cover with plastic wrap.
Refrigerate until well cooled.
Prepare macaroni:
Over high heat, Bring water to boil in a large saucepan.
Add macaroni & cook for 10-12 minutes until tender, stirring occasionally.
Mix cheddar cheese, 1/2 c previously prepared cheese sauce, and milk in double boiler over medium heat, stirring. Add salt.
When melted & smooth, cover & set aside.
When macaroni is cooked, drain excess water but do not rinse.  Mix in cheese sauce/cheddar mix until well blended, and serve.
Imperial Butter Cookies


Ingredients:
oleo, sugar, vinegar, flour, baking soda

Directions:
Cream Oleo and sugar.
Add vinegar to cream mixture.
Mix flour and soda together.
Then add to Cream mixture.
Make 24 balls (2t] and flatten.
Bake 300 for 30 minutes.
Tang-Breakfast Drink Jelly


Ingredients:
sugar, water, baking soda

Directions:
Measure sugar and set aside.
Combine remaining ingredients in a large saucepan; mix well.
Place over high heat and stir until mixture comes to a hard boil.
Immediately add all sugar and stir.
Bring to a full rolling boil and boil hard one minute, stirring constantly.
Remove from heat, skim off foam with a metal spoon, and pour quickly into half-pint glass jars.
Wipe rims, apply lids and water bath process for 10 minutes.
Remove from canner and place jars on a clean, dry towel to cool.
New England Potato & Salmon Cakes


Ingredients:
sockeye salmon, mashed potatoes, egg, green onion, chicken, flour, butter

Directions:
Mix together all the ingredients except flour, oil& butter Mix well and form into 6 patties Dredge the patties lightly in the flour Over medium heat, melt the butter and add the tsp oil.
Add patties and brown on both sides, apprx 5 minutes per side Serve.
Cream of Broccoli Soup


Ingredients:
chicken broth, onion, broccoli, dried thyme, bay leaf, garlic powder, butter, margarine, flour, milk

Directions:
In a saucepan, combine the chicken broth, chopped onion, broccoli, bay leaf and garlic powder.
Bring mixture to boiling.  Reduce heat; cover and simmer for 10 minutes or until vegetable is tender.  .
Remove bay leaf.
Place half of the vegetable mixture in a blender or food processor.
Cover and blend 30 to 60 seconds or till smooth.  Take care when blending hot liquids. Pour into bowl.
Repeat with remaining vegetable mixture; set all aside.
In the same saucepan, melt the butter or margarine.
Whisk in flour, salt and pepper.  Add the milk all at once, whisking till smooth.
Cook and stir till mixture is thickened and bubbly.
Stir in the blended vegetable mixture.
Cook and stir till soup is heated through.
Season with additional salt and pepper to taste.
Pan-Seared Filet Mignon With Caper Sauce


Ingredients:
salt, pepper, butter, margarine, shallot, garlic cloves, red wine, dijon-style mustard, capers, chopped tomato

Directions:
Sprinkle salt and pepper over steaks.Melt 2 tablespoons of the butter in large heavy skillet over medium-high heat. Add steaks to skillet and cook 4 minutes on each side or until desired doneness. Remove from skillet: keep warm.
Melt remaining 2 tablespoons butter in skillet over medium-high heat and add shallots and garlic.  Sauté 2 minutes or until lightly browned. Add wine, mustard and capers; simmer until slightly thickened,about 5 minutes. Spoon sauce over steaks. Garnish with chopped tomato,if desired.
NOTE: If preferred, substitute beef broth for the red wine called for in this recipe.
Zucchini Casserole


Ingredients:
zucchini, onion, sour cream, butter, margarine

Directions:
- steam sliced zucchini on stop top until tender;  then drain well in colander.
- melt margarine and then add stuffing mix; fluff with fork and set aside,
- combine soup, sour cream,  and onions then add in drained zucchini and mix carefully to coat zucchini but not break or mush zucchini.
- spray a 2 quart casserole dish with cooking spray; layer bottom with half zucchini mixture; then layer with half  stuffing mixture; another layer of zucchini and then top with remaining stuffing.  Alternatively you can use a 13x9 pan and put all zucchini on bottom and top with one layer of stuffing.
- bake 350 degrees for approximately 35 minutes or until bubbly.
Pumpkin Dip


Ingredients:
cream cheese, brown sugar, pumpkin puree, maple syrup, ground cinnamon, apples

Directions:
Put the first 3 ingredients in a medium bowl, and mix with a fork until smooth., Add syrup and cinnamon, and mix some more., Cover and chill 30 minutes., Serve with apple and/or gingersnaps.
Asian Pork Tenderloin With Spicy Asian Cole Slaw


Ingredients:
Chinese five spice powder, kosher salt, ground black pepper, plum sauce, honey, tomato paste, soy sauce, rice vinegar, fresh ginger, fresh chives, rice vinegar, sugar, plum sauce, cornstarch, green cabbage, red bell pepper, carrot, fresh ginger, kosher salt

Directions:
FOR THE TENDERLOIN:
Preheat oven to 400*F.
Combine Five-Spice, salt and pepper, and rub over tenderloins.
Heat oil in oven-proof saute pan over medium-high; sear pork on all sides, 5-8 minutes.
Transfer pan to oven and roast 20 minutes, until internal temperature reaches 140*F.
Remove pork from pan and let rest for 10 minutes before slicing.
FOR THE SAUCE:
In same pan, whisk together the next 8 ingredients, (plum sauce through chili-garlic sauce], and cook while meat is resting.
FOR THE SLAW:
Whisk  first 6 ingredients together in a bowl and set aside.
In oil, saute cabbage, bell pepper, carrot and ginger in skillet on high heat.
After 1 minute, add salt. (The salt flavors the vegetables, but also draws moisture from the cabbage, helping it to wilt faster. This was quite fast and dramatic.].
Continue to saute for 2 minutes or until cabbage begins to wilt.
Stir in reserved sauce and cook 1 minute until slightly thickened.
Place slaw on platter, slice pork and lay over top of slaw, and serve with a dollpop of pan sauce.
Sweet & Sour Meatballs


Ingredients:
green pepper, water, ketchup, mustard, maple syrup, vinegar, onion, minced garlic clove, cornstarch

Directions:
Place meatballs, peppers and mango in Actifry pan.
Whisk water, ketchup, mustard, maple syrup, vinegar, onion, garlic and cornstarch. Add to Actifry pan.
Cook for 20 minutes or until meatballs are cooked through and sauce is thickened (add more water if sauce becomes too thick]. Garnish with coriander if desired.
Tomato Salad


Ingredients:
tomatoes, onion, olive oil, fresh basil

Directions:
"Combine all ingredients and chill salad an hour before serving for best taste."
Paraguayan Cornbread (Sopa Paraguaya)


Ingredients:
butter, flour, parmesan cheese, frozen corn, yellow cornmeal, milk, olive oil, muenster cheese, salt, onion

Directions:
Preheat the oven to 400*. With a pastry brush coat the bottom and sides of an 81/2-or 9-inch square shallow baking dish with 1 Tblsp. of the soft butter, then scatter 1 Tblsp. of flour or grated parmesan over the bottom of the dish.
Tip the dish from side to side to spread the flour or cheese evenly on the buttered surfaces and set the dish aside.
Place the corn in the jar of an electric blender and blend at high speed until it becomes a smooth puree.
In a large bowl, combine the pureed corn, cornmeal, milk, 1/4 cup olive oil, grated munster cheese and salt, and mix thoroughly.
In a heavy 8- to 10-inch skillet, heat the remaining tablespoon of oil over moderate heat. Add the onions and cook, stirring frequently, for 4 or 5 minutes, or until they are soft and transparent but not brown.
With a rubber spatula, scrape the onions into the corn and cornmeal mixture. Beat the egg whites with a whisk or an electric mixer until they are firm enough to form unwavering peaks on the beater when it is lifted out of the bowl.
Beat the yolks in a separate bowl until they are thick and lemon colored, then fold them into the egg whites. Gently but thoroughly fold the combined eggs into the corn mixture, then pour it into the prepared baking dish.
Dot the top with the remaing 1 Tblsp. of the butter. Bake in the middle of the oven for 45 minutes.
Long Boy Cheese Burger


Ingredients:
cheddar cheese, ground beef, egg, onion, salt, pepper, ketchup, milk

Directions:
Combine last 8 ingredients - set aside.
Toast bread in 450 degree oven cut side up on broiler pan until golden and crisp approximately 5 minutes.
Top toasted bread evenly with meat mixture - brush with ketchup.
Bake for 20 to 25 minutes, test for doneness. Top with cheese slices, put in oven until cheese melts approximately 3 minutes.
Meatball Vegetable Soup


Ingredients:
milk, egg, celery, celery leaves, onion, carrots, raw potatoes, water, salt, canned tomatoes

Directions:
For soup, add all ingredients to Dutch oven., Boil for 30 minutes., Make meatballs: Mix all ingredients and shape into 12 balls., Refrigerate 30 minutes and then drop into boiling soup and simmer 10 minutes.
Mom's Chile Con Queso (Cheese With Peppers)


Ingredients:
cheddar cheese, tomato paste, water, green chilies, onion, garlic cloves, cayenne pepper, TABASCO® brand Chipotle Pepper Sauce

Directions:
Grate cheese or cut it up in smallish cubes.
Mix together everything except cheese.
Cook mixture in top of double boiler for 25 minutes.  If you don't have a double boiler, use a heavy saucepan, keep heat on low and stir.
Add cheese.  Cook, stirring constantly, until cheese melts.
Keep hot if using as an appetizer.
Microwave Cherry Crisp


Ingredients:
cherry pie filling, brown sugar, quick oats, flour, butter

Directions:
Put pie filling in greased 9in pie plate., Mix brown sugar, flour, and oats., Cut in butter until crumbly., Sprinkle over filling., Microwave on high for 12 minutes.
Silky Chocolate Kefir Tarts


Ingredients:
bittersweet chocolate chips, sugar, flour, kosher salt, eggs, vanilla

Directions:
Let all of the ingredients come to room temperature. Using a double boiler, melt the chocolate.
In a large mixing bowl, whisk together the eggs, fefir and vanilla.
Mix the dry ingredients together in a medium bowl, and stir into egg mixture. Whisk until combined. Slowly add the melted chocolate and whisk until smooth.
Pour into pie crust or tart shells. Bake at 325 for about 30 min, until top is crackled and custard  jiggles slightly.
Serve warm or cold with vanilla whipped cream.
Tip: If mixture "curdles" slightly after adding the chocolate it just means that the mix was too cold for the chocolate to blend in . Just place the mixing bowl into a bath of warm water and whisk until it comes together.
Curried Chicken Salad With Apples and Raisins


Ingredients:
low-fat mayonnaise, skinless chicken breasts, green apple, celery, raisins, onion powder, fresh ground black pepper, lemons, lime

Directions:
Combine all ingredients except for chicken., Fold chicken into mayonnaise mixture., Chill for several hours before serving.
Roast Leg of Lamb
Category: meat-and-poultry
By MBENHAM

Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable.

Ingredients:
4 cloves garlic, sliced
2 tablespoons fresh rosemary
salt to taste
ground black pepper to taste
5 pounds leg of lamb

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan. Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

Prep time: 15 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs 10 mins
Yields: 1 leg of lamb

Calories: 381.8
Fat: 25.3 g
Saturated fat: 11 g
Carbohydrates: 0.4 g
Dietary fiber: 0.1 g
Protein: 35.8 g
Cholesterol: 136.1 mg
Sodium: 136.3 mg
John and Yoko's Double Fantasy Bars


Ingredients:
butter, margarine, sweetened condensed milk, coconut, walnuts, pecans

Directions:
Preheat the oven to 350°F.
In a bowl combine the butter and cookie crumbs.
Then press the mixture into the bottom of a 13x9 inch baking pan.
I normally do not grease the pan, but line with with parchment paper.
When it's ready and baked, I just lift the whole thing out of the pan and let it cool, and there is practically no pan cleanup!
Pour the sweetened condensed milk evenly over the crumbs.
Scrape out the can with a spatula, you want to get every precious drop of the stuff.
Combine the M&M's Baking Bits, coconut, and nuts.
Sprinkle mixture evenly over the condensed milk.
Press the sprinkled stuff in lightly with your hands, be gentle.
Bake for 25 to 30 minutes or until set.
Cool completely before cutting.
Store in a tightly covered container, hidden away from the rest of the member of your family (at least, that's what I do].
Easy Miso Salmon
Category: main-dish
By shuki

This is an amazing miso salmon recipe that I discovered after eating the miso salmon from The Cheesecake Factory®. It's extremely easy to make and tastes so good!

Ingredients:
cooking spray
2 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon hot water
1 tablespoon miso paste
2 (6 ounce) salmon fillets

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Spray a shallow baking dish with cooking spray. Whisk brown sugar, soy sauce, hot water, and miso together in a large glass or ceramic bowl until thoroughly combined. Add salmon and turn several times to coat. Marinate for 10 minutes, occasionally spooning the mixture over the fish to make sure its covered. Transfer salmon to the prepared baking dish and cover with foil. Leave extra marinade in the bowl. Bake in the preheated oven for 7 minutes. Uncover, spoon remaining marinade evenly onto the salmon, and bake until fish flakes easily with a fork, about 3 more minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 servings

Calories: 255.1
Fat: 6.2 g
Saturated fat: 1.5 g
Carbohydrates: 16.2 g
Sugars: 13.8 g
Dietary fiber: 0.5 g
Protein: 32.3 g
Cholesterol: 72 mg
Sodium: 854 mg
Grilled Teriyaki Shrimp and Pineapple Skewers
Category: side-dish
By France C

These savory-sweet shrimp skewers are easy to make and cook in just a few minutes. They are perfect for summer weeknights or weekend dinner parties. Prep the sauce ahead of time for an even faster dinner. I prefer to use jumbo shrimp (21-25 per pound), however use what you have on hand.

Ingredients:
⅓ cup water
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon honey
1 teaspoon grated fresh garlic
1 teaspoon grated fresh ginger
1 pound jumbo shrimp
½  fresh pineapple, cored and cut into 1 1/2-inch pieces
skewers
2 tablespoons minced fresh cilantro  (Optional)
1 tablespoon toasted sesame seeds  (Optional)

Directions:
Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes. Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter. Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 222.9
Fat: 2.3 g
Saturated fat: 0.4 g
Carbohydrates: 32 g
Sugars: 25.1 g
Dietary fiber: 2.8 g
Protein: 20.4 g
Cholesterol: 172.6 mg
Sodium: 654.1 mg
Nichole's Chicken Cauliflower Soup
Category: soups-stews-and-chili
By Nichole Phillips McVicker

A wonderfully light but filling soup. Perfect on a cold night with a loaf of sourdough bread.

Ingredients:
5 medium red potatoes, cubed
¼ cup olive oil
3 stalks celery, diced
3  carrots, peeled and diced
1  onion, diced
2  garlic cloves, minced
2 teaspoons salt
2 teaspoons ground black pepper
6 cups chicken broth
2 cups skim milk
1 head cauliflower, cut into small florets
2  cooked chicken breasts, shredded
1 cup grated, reduced fat Parmesan cheese

Directions:
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. Place potatoes on prepared baking sheet. Bake potatoes in the preheated oven until tender, about 30 minutes. Heat olive oil in a large soup pot over medium heat. Stir celery, carrots, onion, and garlic into the hot olive oil; season with salt and pepper. Cook and stir until vegetables soften, about 10 minutes. Stir chicken broth and milk into vegetable mixture; bring to a boil. Add cauliflower to vegetables and chicken broth mixture. Reduce heat to medium and cook until cauliflower is tender, about 10 minutes. Stir potatoes, chicken, and Parmesan cheese into vegetables and broth; simmer until chicken is heated and cheese is melted, 20 minutes.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 12 servings

Calories: 201.3
Fat: 6.7 g
Saturated fat: 0.9 g
Carbohydrates: 25.5 g
Sugars: 5.8 g
Dietary fiber: 3.5 g
Protein: 9.5 g
Cholesterol: 11.3 mg
Sodium: 1055.2 mg
Sautéed Kale & Red Onions With Garlic and Lemon


Ingredients:
kale, boiling water, olive oil, garlic cloves, red onion, soy sauce, lemon juice

Directions:
Tear the leaves off the kale into bite-size pieces. Slice the stems into 1 inch long pieces.
Blanch the stems for 2 to 3 minutes. Remove, place in a strainer, quickly rinse under cold water to halt cooking.
Blanch the kale leaves for 1 to 2 minutes, and rinse in a strainer under cold water. Drain.
Heat the oil in a medium skillet and sauté the garlic for 1 minute. Saute the onions for 2 to 3 minutes.
Add the kale leaves, stems and shoyu soy sauce. Sauté for 2 to 3 minutes, stirring constantly.
Sprinkle the lemon juice over and toss to mix. Serve immediately after adding the lemon juice or the leaves may loose their bright green color.
Sriracha Lemon Roasted Brussels Sprouts


Ingredients:
Brussels sprout, lemon, extra virgin olive oil, salt, cracked black pepper

Directions:
Begin by preheating your oven to 400 degrees F.
Wash your sprouts and then dry them with a paper towel.
Slice off the ends and then slice them in half, lengthwise.
Toss them with a few tablespoons of olive oil (enough to lightly coat them evenly] and sprinkle with salt and freshly cracked black pepper.
Place the sprouts face down on a baking sheet (this helps gives them that evenly distributed, gorgeously caramelized, and slightly burnt look].
Place the tray into the oven for about 35-40 minutes or until the loose leaves become crispy and the insides of the brussels are tender. Using a spatula, turn them about halfway through the cooking process.
Drizzle the roasted sprouts with lemon and some Sriracha upon taking them out of the oven. Serve immediately. A sprinkle of red pepper flakes adds additional heat — if you can take it.
For a pictorial guide to making these sprouts, please visit fieldhousekitchen.com!
Verrrry Berrrry Shortcake


Ingredients:
mixed berries, raisins, sugar, Splenda sugar substitute, white wine

Directions:
In heavy saucepan, combine sugar, 1/4 cup orange juice and wine, heat over medium heat.
When starting to bubble, immediately reduce heat to medium-low; add dried berries and raisins.
Cook until fruit plumps, (about 10-12 minutes]stirring occasionally.
Just before serving, add remaining orange juice; and thicken sauce by adding one half-one Buerre Manie: Recipe #117333, and stirring constantly, thickening to syrup-like mixture.
If using food coloring, add and blend well. Add more orange juice if too thick. (Will thicken more as sauce cools]
To serve, cut slices of loaf and place on individual plates.
Spoon warm Verrry Berrry mixture over slices and top with whipped cream.
ENJOY!