xiaoxl/recipe_data huggingface dataset:
Hawaiian Salmon With Pineapple Salsa


Ingredients:
salmon fillets, olive oil, olive oil, lemon juice, fresh ginger, red bell peppers, yellow bell pepper, red onion, crushed pineapple, golden raisin, cayenne pepper, fresh spinach, romaine lettuce

Directions:
Rinse the salmon in cool water and pat it dry.
In a bowl combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger.
Coat both sides of fish with the mixture and refrigerate for up to an hour.
While the fish marinates prepare the Pineapple Salsa.
Heat the remaining oil in a medium skillet.
Add the yellow pepper and onion and sauté until soft about 4 minutes.
Add the crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; sauté until pineapple is warm, about 4 minutes longer.
(Salsa can be made ahead up to 24 hours; but bring to room temperature before using.].
Grill or broil the salmon, turning once, until fish is barely opaque in the center, and just begins to flake when tested with a fork about 2 minutes per side for 3/4-inch thick fish steaks.
Enjoy!
Slice and Bake Chocolate Chip Cookies


Ingredients:
butter, brown sugar, powdered sugar, eggs, vanilla extract, flour, baking soda, chocolate chips, walnuts

Directions:
Beat together butter, brown sugar and powdered sugar., Add eggs and vanilla and mix well., Combine flour and baking soda and add., Stir in chocolate chips and walnuts., Mold dough into 4 12" logs and wrap in plastic wrap., Store in refrigerator for at least an hour or longer, if desired., Preheat oven to 350°., Cut dough into 1/2" thick slices and place on baking sheet., Bake for about 8 minutes or until golden brown.
One Pot Chicken Alfredo


Ingredients:
olive oil, boneless skinless chicken breast, garlic cloves, chicken broth, heavy cream, penne pasta, pasta, broccoli florets, parmesan cheese

Directions:
1. Heat the oil in a large pot with a lid over medium heat.
2. Sprinkle chicken with salt and pepper, add to pot and cook until golden brown on the bottom, then flip over and brown the other side.
3. Add in the garlic and cook for a minute, until fragrant, then pour in the chicken broth and cream.
4. Add pasta to the pot and bring to a boil.
5. Put on the lid, turn the heat down to a simmer and let cook 10 minutes.
6. Add the broccoli and simmer 5 more minutes or until pasta, chicken and broccoli are all cooked through.
Coriander Chicken With Tomato Corn Salad


Ingredients:
olive oil, ground coriander, salt, ground cumin, chili powder, ground cinnamon, black pepper, boneless skinless chicken breast halves, cherry tomatoes, green onion top, fresh basil, olive oil, salt, black pepper, corn kernel

Directions:
To prepare the chicken:.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Combine coriander and the next 5 ingredients (coriander through 1/8 teaspoon black pepper]; rub evenly over both sides of chicken.
Add chicken to pan; cook 5 minutes on each side or until done.
To prepare salad:.
Combine tomatoes and remaining ingredients, tossing well. Slice chicken; serve over salad.
German Potato Salad


Ingredients:
potatoes, beef broth, onions, white wine vinegar, salt, brown mustard, parsley, chives, canola oil

Directions:
Steam the potatoes by arranging them in a single layer in a steamer basket over rapidly boiling water. Cover and cook until they are tender, about 15 minutes. As soon as they are cool enough to handle, peel and cut into 1/2 inch slices.  Combine potatoes with onions in a mixing bowl.
Meanwhile heat the broth to a simmer in a small saucepan.  Add vinegar to the broth and pour over potatoes; stir.  Allow potatoes to cool, stirring occasionally.  Once cool, pour off any remaining broth that hasn't been absorbed by the potatoes. Season to taste with salt.
Combine the mustard, parsley, chives and oil and stir or shake vigorously (in a small jar] to make a smooth mixture. Pour the mixture over the potatoes and stir gently to coat well. Serve warm or at room temperature.
PICKLED GINGER


Ingredients:
ginger, radishes, sea salt, rice vinegar, granulated sugar

Directions:
Using a mandolin, carefully slice ginger (paper thin] and then radishes; place radish slices in jars and set aside. Place sliced ginger in a pot of boiling water and process for 7 to 8 minutes. Drain well before sprinkling with salt; let it sit for 30 minutes. Dry the slices with paper towels before transferring them to the jars with radishes.
In a small pot over medium heat, combine rice vinegar with granulated sugar; stir until sugar dissolved. Increase the heat to medium-high and bring vinegar mixture to a boil. Pour immediately over the ginger slices in the prepared jars.
Let the jars cool, stirring occasionally without disturbing the radishes at the bottom. Close the lid and transfer to the fridge. About 8 to 12 hours later, remove the discolored radish slices from the jars and discard them. Place jars back in the refrigerator until ready to serve. It keeps for 2 months. Makes 2 -250 ml jars.
Fluffy Pancakes
Category: breakfast-and-brunch
By kris

Tall and fluffy.  These pancakes are just right.  Topped with strawberries and whipped cream, they are impossible to resist.

Ingredients:
¾ cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1  egg
2 tablespoons butter, melted
cooking spray

Directions:
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour". Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 pancakes

Calories: 230.4
Fat: 8.2 g
Saturated fat: 4.7 g
Carbohydrates: 32.7 g
Sugars: 8.6 g
Dietary fiber: 0.8 g
Protein: 6.4 g
Cholesterol: 65.4 mg
Sodium: 649.6 mg
Meatball Soup


Ingredients:
egg, fresh thyme, salt, ground beef, onion, carrots, fresh mushrooms, olive oil, beef broth, stewed tomatoes

Directions:
In a large bowl, combine egg, bread crumbs, half of the thyme and salt. Crumble beef over mixture and mix well. Shape into 1 inch balls. In a soup pot, brown meatballs; drain and set aside.
In the same pan, saute onion, carrots and mushrooms in oil until onion is tender. Stir in the potatoes, broth, tomatoes, meatballs and remaining thyme. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender.
Chipotle Grilled Chicken With Avocado Salsa


Ingredients:
chipotle chiles in adobo, garlic cloves, kosher salt, whole chickens, whole chickens, Hass avocadoes, kosher salt, lime, juice of, fresh cilantro stems

Directions:
In a food processor, puree the chipotles, garlic, oil, and salt. Wipe the chickens with paper towels. Thoroughly  coat the pieces on all sides with a layer of the chipotle paste.
Place in a nonreative baking dish or in resealable bags and refrigerate for 2 hours, or as long as overnight.
Heat the grill to medium. With  the lid open, grill the chicken on both sides until well marked but not burned- about 7 minutes per side. Turn the heat to low, close the lid, and cook the chicken, skin side up, until an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees. (Alternatively, bake at 350 degrees for approximately 30 to 40 minutes.].
Serve with tortillas and salsa.
Avocado Salsa: Place the avocados in a bowl. Sprinkle with the salt an dlime juice; mix gently with the onion and cilantro (don't mash; it should look diced].
Note: this salsa should be served within 3 hours. To help it keep its color, press a piece of plastic wrap on the surface of the avocado and refrigerate until needed.
Tillie's Cranberry Relish


Ingredients:
Jello gelatin, hot water, crushed pineapple, sugar, cranberries, apples, celery

Directions:
Desolve jello in hot water., Combine all ingredients., Chill overnight.
Simple Strawberry or Peach Pie


Ingredients:
water, cornstarch, sugar, strawberry gelatin, peach gelatin, nectarine

Directions:
In a small saucepan, thorougly mix cornstarch together with sugar before adding water.
Bring to a rolling boil and then remove from heat.  Add gelatin, mix well and let cool about 20 minutes.
Cut up fruit into pie shell.  Pour warm sauce over top and refrigerate at least until set, about 1 hour.
Serve with sweetened whipping cream.
Simple Pepperoni Bake


Ingredients:
ground beef, Velveeta cheese, onion, minced garlic cloves, parmesan cheese

Directions:
Preheat oven to 350 degrees.
Grease 9 x 13 baking pan.
Cook pasta according to package directions - al dente - do not overcook.
Brown the ground beef, chopped onion and garlic together in pan.  Drain.
Pour in both jars of spaghetti sauce, simmer for a few minutes.
In large bowl, combine meat mixture with drained pasta.
Put layer of pasta/meat mixture into bottom of pan, then layer of Velveeta, then layer of pepperoni.
Repeat layers until all ingredients used.  Bake uncovered 30 minutes.
Top with parmesan cheese before serving.
Hamburgers With a Kick


Ingredients:
egg, season salt, garlic powder, onion powder, parsley, barbecue sauce, Tabasco sauce

Directions:
Put ground meat in mixing bowl (I've found that it's easiest to form the ground meat into the shape of the bowl].
Add the egg, and spread a thin layer of bread crumbs (enough to JUST cover the meat]. Do the same with all of the rest of the seasonings (season salt, garlic, onion, parsley, McCormick Seasoning]. Be sure to only put a LIGHT layer of spices. (You can always add a little more if you need to].
I don't measure my BBQ sauce or the Ranch Dressing, but I only pour enough to make a straight line across the bowl (If I had to measure I'd say MAYBE an eighth of a cup].
Add your tobasco, and mix all together. If your mixture isn't quite firm enough, add a little more bread crumbs].
Your mixture should be a little moist, but not so that it sticks to your hands.
Form into pattys and throw on the grill. Cook to desired temperature I normally let mine on med for about 15 minutes and they are thoroughally cooked and just right.
Eggplant-Hummus Dip


Ingredients:
eggplant, canned chick-peas, garlic cloves, ground cumin, ground coriander, cayenne, black pepper, parsley, salt

Directions:
Preheat oven to 375 degrees F.   Stab eggplant several times with a fork.  Cook on a baking sheet for 45 minutes; cool completely, then remove peel.
Combine eggplant, chickpeas, garlic, cumin, coriander, cayenne, black pepper, parsley and salt in food processor.  Process until the consistency is smooth.
Serve cold with toasted flat bread triangles or sliced pita bread.
Stuffed Chicken Breast Wrapped in Bacon
Category: meat-and-poultry
By Ayms123

Spruce up chicken breast with this simple recipe. By stuffing chicken with cheese and garlic, then wrapping it in bacon, you get lovely, moist meat. You can easily double the ingredients if cooking for more people.

Ingredients:
2  chicken breast fillets
1 (4 ounce) ball water-packed fresh mozzarella cheese, drained and sliced
2 cloves garlic, cut in half, divided
4 slices bacon
1  red onion, cut into wedges
1 tablespoon olive oil, or as needed
1 teaspoon chopped fresh rosemary

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Make a pocket in each of the chicken breasts by slicing down one side, making sure to not slice all the way through. Stuff each pocket with mozzarella cheese and a 1/4 the minced garlic. Wrap 2 slices of bacon around each stuffed breast and secure in place with toothpicks. The pocket opening should be completely covered. Combine onion and remaining garlic in a shallow baking dish and drizzle with olive oil. Place stuffed chicken breasts on top and sprinkle with rosemary. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 servings

Calories: 525.5
Fat: 33.4 g
Saturated fat: 11.8 g
Carbohydrates: 14.8 g
Sugars: 3 g
Dietary fiber: 1.3 g
Protein: 40.1 g
Cholesterol: 120.7 mg
Sodium: 978.7 mg
Mud Sodas


Ingredients:
chocolate milk, chocolate ice cream

Directions:
In each of 8 tall glasses, place 1/2 cup milk and 1/2 cup root beer; stir to mix.
Top each serving with 1/4 cup ice cream.
Microwave Fudge


Ingredients:
powdered sugar, butter, cocoa powder, milk, salt, vanilla

Directions:
Up all ingredients in a bowl with the stick of butter on top.
Heat in microwave until the butter is melted, about 2 minutes. Pour on waxed paper and chill for about 1/2 hour.
Iana's Pasta con le Sarde
Category: world-cuisine
By FredWilliams

A traditional Sicilian pasta recipe with a tomato-based sauce, sardines, and fennel. Credit goes to Iana, a special lady who lived near Castello a Mare.

Ingredients:
1 tablespoon olive oil
1 bulb fennel - thinly sliced, fronds lightly chopped, stems discarded
1  onion, diced
4 cloves garlic, minced
2 (4.5 ounce) cans sardines packed in oil
⅓ cup raisins
¼ cup pine nuts
1 teaspoon chopped fresh basil
1 teaspoon fennel seeds
salt and ground black pepper to taste
1 pinch red pepper flakes, or to taste
1 (28 ounce) can crushed tomatoes
1 (16 ounce) package spaghetti
2 tablespoons olive oil
2 cloves garlic, or more to taste, minced
1 cup bread crumbs
½ teaspoon chopped fresh basil
1 tablespoon grated Parmesan cheese, or to taste

Directions:
Heat olive oil in a saucepan over medium heat. Add fennel bulb, fronds, and onion. Cook until tender, about 5 minutes. Add garlic; cook for 1 minute. Add sardines with oil; stir until crumbled. Stir in raisins, pine nuts, basil, fennel seeds, salt, pepper, and red pepper flakes; cook until toasted. Pour in tomatoes. Let sauce simmer. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, heat oil in another pan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add bread crumbs and basil. Cook, stirring occasionally, until browned, about 3 minutes. Remove from heat. Drain pasta; serve topped with the sauce, seasoned bread crumbs, and Parmesan cheese.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 467.6
Fat: 13.1 g
Saturated fat: 2 g
Carbohydrates: 68.5 g
Sugars: 6.7 g
Dietary fiber: 6 g
Protein: 20.7 g
Cholesterol: 45.8 mg
Sodium: 438.9 mg
Teff Muffins
Category: bread
By Linda Watkins

Teff flour is a traditional whole grain originating from Ethiopia. These teff muffins are packed with dried fruit, nuts, and whole grains for a hearty and nutritious start to your day.

Ingredients:
¾ cup teff flour
¾ cup brown rice flour
½ cup arrowroot flour
1 ½ teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon salt
⅔ cup water
½ cup chopped pecans
⅓ cup olive oil
2  eggs, beaten
½ cup raisins
½ cup golden raisins
½ cup dried apricots, chopped
½ cup dried cranberries

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a muffin tin. Mix teff flour, brown rice flour, arrowroot flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt together in a large bowl. Form a well in the center of the flour mixture. Add water, pecans, olive oil, and eggs to the well. Whisk the wet ingredients into the dry ingredients until batter is fully combined. Fold raisins, golden raisins, apricots, and cranberries into batter. Pour batter into the prepared muffin tin. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 1 dozen muffins

Calories: 243.7
Fat: 10.7 g
Saturated fat: 1.5 g
Carbohydrates: 35.8 g
Sugars: 13.6 g
Dietary fiber: 3.3 g
Protein: 3.7 g
Cholesterol: 31 mg
Sodium: 125.8 mg
Carol V's Seafood Gumbo


Ingredients:
all-purpose flour, onions, celery, bell pepper, whole tomatoes, garlic cloves, fresh parsley, dried whole thyme, bay leaf, chicken broth, okra, medium shrimp, fresh crabmeat, salt, black pepper, cooked rice, fresh parsley, green onion, gumbo file

Directions:
Heat oil in a large Dutch oven.  Add flour, and cook over medium heat 10 15 minutes, stirring constantly, until roux is the color of a copper penny.  Stir in onions, celery and bell pepper:  cook 10 minutes, stirring occasionally.  Add next 6 ingredients and cook 10 minutes, stirring occasionally.  Stir in chicken broth and okra; bring to a boil.  Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
Add shrimp and 1 pound crabmeat; cover and simmer 15 minutes.  Add oysters and crab claws, if desired; cover and simmer 15 minutes.  Stir in salt and pepper.  Remove bay leaf.  Serve over hot rice.
Sweet and Hot Orange Wings


Ingredients:
chicken wings, honey, soy sauce, ketchup, garlic, ground ginger, green onions

Directions:
Place chicken wings in a shallow dish or zip-top plastic freezer bag.  Whisk together orange juice and next 6 ingredients.
Add 1 cup orange juice mixture to wings; reserve remaining mixture for later use.
Cover or seal, and chill 1 hour.
Remove chicken from marinade, discarding marinade.
Grill wings, covered with grill lid, over medium high heat 17 to 20 minutes, turning occasionally.
Bring reserved orange juice mixture to a boil in a saucepan.  Reduce heat, and simmer 25 minutes or until mixture is reduced by half.
Toss warm chicken wings with 1/4 cup reduced orange juice mixture; transfer to serving platter and sprinkle with chopped green onions.
Serve chicken wings warm with remaining orange juice mixture.
Whole Grain Banana Coconut Bread


Ingredients:
whole wheat pastry flour, soy powder, ground flax seeds, cornstarch, baking powder, salt, pecans, fresh coconut, sugar substitute, brown sugar, honey, barley malt syrup, light butter, lecithin granules, xanthan gum, banana, reduced-fat coconut milk, vanilla extract

Directions:
Preheat oven to 350 degrees Fahrenheit.
Grease 2 8x4<U+0094> loaf pans or 1 9x5<U+0094> loaf pan; I use cooking spray with no sticking problems; I used 2 8x4<U+0094> loaf pans, and the resulting loaves were on the short side.
In a large bowl, whisk together the whole wheat pastry flour, oat bran, soy powder, flax seeds, cornstarch, baking powder, and salt.
Add the pecans (and optional coconut] to the dry mixture and stir to incorporate; set aside.
In the bowl of your food processor fitted with the steel blade, place the Splenda, brown sugar, honey or barley malt syrup, butter, both kinds of lecithin, and xanthan gum; Puree together for about 2 minutes (this will help the lecithin and xanthan bind it all together].
Add the banana, coconut milk, egg whites, and vanilla and coconut extracts to the food processor bowl, and puree again until well-blended; shake the can of coconut milk prior to opening it up so that the contents won<U+0092>t be separated when you measure.
Pour the wet ingredients into the dry ingredients, and use a rubber spatula to fold it all together; be careful not to overmix the batter or the finished product will be tough as a result of activating the gluten.
Pour even amounts of batter into the loaf pan (s], and place in the preheated moderate oven.
Bake until internal temperature reaches 185 degrees Fahrenheit; this took 36 minutes for 2 8x4<U+0094> loaves in my oven today but will take longer in a 9x5" pan; look for a firm, lightly brown top and look for the sides to pull away from the pan (s].
Chef notes: If you want to use your whole 14-oz can of coconut milk, triple this recipe (that's a lot o' banana bread--yay!]; Also, if you want to eliminate the 1/4 cup of butter, just add an extra 1/4 cup of banana; the coconut milk, soy powder, lecithin, and flax seeds all have significant amounts of healthy fats in them so you should still end up with a moist tender bread; I haven<U+0092>t tried that yet, so if you do, please inform us of the outcome in your review!
ITALIAN-STYLE BRUSCHETTA


Ingredients:
roma tomatoes, red onions, garlic cloves, basil, red wine vinegar, extra virgin olive oil, black pepper, sea salt, French baguette

Directions:
Place diced tomatoes in a medium bowl. Add onion, garlic, basil, vinegar, olive oil, salt and pepper. Let stand at room temperature for about 15 minutes and then transfer in the refrigerator for 45 minutes.
Preheat oven under broiler.  Brush one side of each slice with remaining olive oil. Toast bread on oily sides until golden brown.
Remove from oven and spoon tomato mixture on top. Drizzle balsamic over top. Serve immediately.
Candied Yams


Ingredients:
flour, quick-cooking oats, brown sugar, cinnamon, margarine, cranberries, marshmallows

Directions:
Combine Flour Brown Sugar, Oats and Cinnamon In Bowl., Cut In Margarine Until Crumbly., Mix 1 Cup Oat mixture with Yams and Cranberries in 1 1/2 Quart Casserole Dish., Top With Remaining Mixture., Bake at 350 . 30 to 35 Minutes., Sprinkle Marshmallows on top and Continue Baking Until Lightly Browned.
Very Berry Smoothies


Ingredients:
frozen blueberries, frozen blackberrie, Splenda sugar substitute

Directions:
In blender, place all ingredients in order listed; cover and process until blended.
Pour into chilled glasses.
Serve immediately.
Chicken Tinola
Category: world-cuisine
By lola

This is a easy one-pot dish from the Philippines. It contains meat and vegetables all cooked together in one savory dish.

Ingredients:
1 tablespoon cooking oil
1  onion, chopped
2 cloves garlic, minced
1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
1 tablespoon fish sauce
3 pounds chicken legs and thighs, rinsed and patted dry
2 (14 ounce) cans chicken broth
1  chayote squash, peeled and cut into bite-sized pieces
salt and pepper to taste
1 head bok choy, chopped
½ pound spinach

Directions:
Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 4 servings

Calories: 531.9
Fat: 22.9 g
Saturated fat: 5.7 g
Carbohydrates: 14.1 g
Sugars: 6 g
Dietary fiber: 4.3 g
Protein: 65.5 g
Cholesterol: 207.8 mg
Sodium: 1550.9 mg
Spicy Mackerel With Chiles and Tomato


Ingredients:
mackerel fillets, olive oil, yellow onion, garlic cloves, chili powder, cumin, tomatoes, lime juice

Directions:
Season fish generously on both sides with kosher salt and freshly ground black pepper; set aside.
Heat oil in a large frying pan over medium heat. When it shimmers, add onion, jalapenos, garlic, chili powder, and cumin and season with salt and freshly ground black pepper. Cook until vegetables are soft and starting to brown, about 7 minutes. Add tomatoes, season with additional salt, and cook until tomatoes just begin to break down, about 2 minutes more.
Create 4 spaces in the vegetables, and nestle fish, skin-side up, in the empty spaces. Cook until underside is golden in color, about 5 minutes. Flip fish over, add lime juice, and cook, scraping bottom of pan to incorporate browned bits, until almost all liquid is gone, about 2 minutes more.