xiaoxl/recipe_data huggingface dataset:
Sweet and Sour Tempeh and Vegetables


Ingredients:
tempeh, ginger, garlic cloves, tamari, water, red pepper flakes, onions, carrots, celery, red bell pepper, green bell pepper, corn, apple cider vinegar, maple syrup, cayenne pepper, arrowroot, water

Directions:
Preheat broiler., Halve tempeh crosswise, then lengthwise., Mix ginger and garlic with half the oil, half the tamari, and the 1/4 cup water., Coat tempeh in mixture., Broil close to heat, turning until each side is golden, about 3 minutes., Cool., Cut into 1/2-inch squares., Heat remaining oil over low heat., Saute red pepper flakes and onions until onions are soft, about 5 minutes., Add carrots and saute 1 minute more., Add celery and saute 1 minute more., Add bell peppers, saute 1 minute more., Add corn and saute, covered, on low heat until crisp-tender, about 10 minutes., In a small bowl, mix vinegar, syrup, remaining tamari, and cayenne pepper., Add reserved tempeh and sauce to vegetables., Simmer 2-3 minutes., Mix arrowroot with 2 1/2 T. water., Add arrowroot mixture and simmer to thicken, 1-2 minutes., Serve over rice, if desired.
Really Good Steak Marinade


Ingredients:
soy sauce, olive oil, fresh lemon juice, Worcestershire sauce, garlic powder, dried basil, dried parsley, white pepper, fresh garlic

Directions:
Put first 8 ingredients into blender, add optional pepper sauce and garlic, if desired.
Blend on high for 30 seconds, until thoroughly mixed.
Pour over desired type of beef, and refrigerate 8 hours, or overnight.
Simple Winter Citrus Salad


Ingredients:
plain yogurt, extra virgin olive oil, red onions, pomegranate molasses, honey, ground rosemary, black pepper, sea salt, kale, carrot, grapefruit, mandarin orange, kiwi, navel orange, feta cheese, pomegranate seeds

Directions:
For the dressing; In a mixing bowl, combine all ingredients and whisk until well blended. Transfer to the refrigerator for 2 hours.
Place in order all the ingredients evenly on two plates. Drizzle dressing over and garnish with toasted slivered almonds. Serve 2.
Hushpuppy Skillet Cornbread With Whole Wheat Flour


Ingredients:
water, cornmeal, white whole wheat flour, baking powder, baking soda, kosher salt, onion powder, garlic powder, egg, milk, honey, butter

Directions:
Preheat oven to 425º F. Place a cast iron skillet (I use a 10”] on a lower third oven rack to preheat.
Place the dehydrated onion flakes and water in a small bowl to sit while you prepare the cornbread batter. I have tried this with fresh grated onion, but we found the results with the dehydrated/re-hydrated onion to be much better.
In a medium bowl, whisk together the fine yellow cornmeal, whole wheat flour, baking powder, baking soda, salt and spices.
In a large bowl, stir the Greek yogurt, egg and egg yolk until combined. Add the milk (I used plant-based] and honey; stirring after each addition.
Pour the dry ingredients into the wet mixing until the flours have been incorporated; the batter may be lumpy. Next, Fold in the re-hydrated onion making sure the onion is evenly distributed. Let the batter sit 10 minutes.
After the batter has rested, carefully remove the preheated skillet from the oven using an oven mitt or towel. Put in the tablespoon of butter and tablespoon of oil (I use avocado]. Tilt and swirl the bubbling fat until the butter is melted and the skillet is coated.
Pour the cornbread batter into the hot skillet with caution. Bake 15-20 minutes or until a toothpick inserted into the middle comes out clean. Mine usually takes no more than 15 minutes. Your time may vary based on skillet size and oven.
When the cornbread is done, immediately run a knife or spatula along the outer edge to loosen. The skillet will be very hot, please be careful! Invert the skillet onto a cooling rack or cookie sheet. We want to get the bread out of the skillet as soon as possible so steam build-up doesn’t soften the crust. The bread remains bottom-side up while cooling and for serving. NOTE: If the bread is not releasing, run a spatula around the outside of the bread as well as underneath prior to flipping.
Let the hot bread rest uncovered for about 10-15 minutes before cutting. Enjoy!
**The onion flavor increases over time, the slight crisp unfortunately does not last.
Best and Easiest Waffles


Ingredients:
plain flour, baking powder, eggs, buttermilk, unsalted butter, icing sugar

Directions:
Sift flour and baking powder in a bowl, and make a well in the centre.
Add yolks mixed with Buttermilk and stir with a wooden spoon until smooth. Stir in melted butter.
In a clean seperate bowl, whisk egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into batter.
Cover and refrigerate for 2 to 3 hours before using.
Cook in a wafffle iron, according to instructions.
Top with desired topping and serve, dusted with icing sugar. Enjoy!
Old Fashion Molasses Bread
Category: bread
By Julie

Old fashioned New England flavor using a bread machine!  You can mix the bread in the machine then bake it in the regular oven using your favorite pans, I do.

Ingredients:
1 ⅝ cups water
4 cups bread flour
2 tablespoons butter
2 tablespoons dry milk powder
⅓ cup molasses
1 tablespoon active dry yeast
2 teaspoons salt

Directions:
Place ingredients in the bread machine pan in the order suggested by the manufacturer.  Select Dough or White Bread setting, and then Start. If the dough does not form a ball on the paddle, add 1 tablespoon of flour at a time until the ball forms.  Allow machine to complete selected cycle. To bake conventionally, remove the dough from the bread machine pan after the Dough cycle has completed.  Shape into a loaf, and place in a greased 9 x 5 inch loaf pan.  Let rise until doubled.  Bake at 350 degrees F (175 degrees C) for about 40 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 3 hrs 20 mins
Yields: 1 - 2 pound loaf

Calories: 40.6
Fat: 1.6 g
Saturated fat: 1 g
Carbohydrates: 6.3 g
Sugars: 4.6 g
Dietary fiber: 0.2 g
Protein: 0.7 g
Cholesterol: 4.3 mg
Sodium: 329.3 mg
My Favorite Beet Salad
Category: salad
By monkeydoo3

Fresh roasted beets over a bed of baby spinach with tomatoes, avocados, onions and feta cheese drizzled with a  balsamic dressing. You can cut this recipe in half for 4 servings, though it so good the next day too that I always make plenty.

Ingredients:
6 large beets, trimmed
¼ cup extra virgin olive oil
salt and ground black pepper to taste
1 (8 ounce) package baby spinach leaves
2  tomatoes, cut into bite-sized pieces
2  avocados - peeled, pitted, and cut into bite-sized pieces
½  red onion, chopped, or to taste
1 (4 ounce) container crumbled feta cheese
½ cup balsamic vinegar
½ cup extra-virgin olive oil
1 tablespoon Dijon mustard, or more to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Place the beets into a large bowl, and drizzle with 1/4 cup olive oil, salt, and black pepper. Lay out 2 large squares of aluminum foil on a work surface, and place 3 beets onto the center of each sheet. Fold the aluminum foil into 2 envelopes, sealing the beets into the packets; place the packets into a baking dish. Bake in the preheated oven until tender, 1 to 1 1/2 hours. Check for tenderness after 1 hour by piercing a beet with a fork. Open the foil, and allow the beets to cool until they can be handled; peel, and slice. Lay out the spinach leaves on an attractive oblong-shaped serving platter. Sprinkle pieces of tomato and avocado over the spinach leaves, and top with chopped red onion. Lay the sliced warm beets over the salad, and top with crumbled feta cheese. Whisk together balsamic vinegar, 1/2 cup of olive oil, and Dijon mustard until smooth; pour over the salad to serve.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 413.1
Fat: 31.9 g
Saturated fat: 6.2 g
Carbohydrates: 28.2 g
Sugars: 16.9 g
Dietary fiber: 9.7 g
Protein: 7.2 g
Cholesterol: 12.6 mg
Sodium: 400.3 mg
Simply Croquettes With Mashed Potatoes and Goat Cheese


Ingredients:
panko breadcrumbs, green onion, bacon, pepper, flour, eggs, garlic-infused olive oil

Directions:
Begin by following the package instructions for heating the mashed potatoes.  After the initial 3-minute cook time, stir in the goat cheese until well combined and remove the mixture to the refrigerator 30 minutes or until cool to the touch.
In a medium bowl combine the breadcrumbs, green onions, bacon, and pepper.  Crack the eggs into a small bowl and beat well with a fork.  Measure the flour into another small bowl.  Line a large baking sheet with parchment paper.
When potatoes have cooled, working with floured hands, lightly form 1-inch balls with the mashed potato mixture.  Dip the balls in the flour, give them a final roll between the hands, and place them on the parchment paper.  Wash, dry, and re-flour hands as needed if they become sticky.
One at a time, dip the potato balls into the beaten eggs with one hand and drop them into the breadcrumb mixture; then, with the other hand gently roll the balls in the breadcrumb mixture and return to the parchment paper.  Again, wash, dry, and re-flour hands as needed.  Refrigerate croquettes at least 30 minutes before frying.
Heat 3 tablespoons (or as much as needed to cover the skillet] garlic-infused olive oil to medium-high heat.  Fry croquettes in 2-3 batches adding more oil as needed.  Roll the croquettes about with a fork as they cook 5-10 minutes or until all sides are crispy and golden-brown.  Remove the croquettes to paper towels to cool slightly before serving.  Enjoy!
Lentil, Tomato, and Goat Cheese Salad


Ingredients:
lentils, red wine vinegar, green onion, Dijon mustard, olive oil, cucumbers, plum tomato, red onion, fresh dill, dried dill, fresh parsley, dried parsley, garlic, walnuts, pine nuts

Directions:
Cook lentils in medium pot of boiling salted water until just tender, about 25 minutes, and drain well.
Whisk together in a large bowl vinegar, green onions and mustard in large bowl.
Gradually whisk in oil.
Season with salt and pepper to taste.
Add lentils and let stand until cool.
When cool, add cucumber, tomatoes, onion, dill, parsley and garlic to lentil mix.
Season again with salt and pepper to taste.
Cover and chill about 1 hour.
Just before serving, crumble goat cheese over salad and mix gently to combine.
If using lightly-toasted nuts, sprinkle over salad and gently mix in, reserving 2 T to garnish on the top.
Salmon Rissoles


Ingredients:
salmon, onion, celery, fresh parsley, eggs, lemon juice, butter

Directions:
Turn salmon and liquid into a medium mixing bowl.
Flake with a fork, removing OR mashing any bones (they are edible].
Mix in grated onion, parsley, lemon juice, salt and pepper.
Mix beaten eggs into salmon mixture.
Add enough bread crumbs, about 1/2 to 3/4 cup, to make the salmon mixture thick enough to shape into 12 small patties.
Roll patties in 1/2 cup bread crumbs.
In a large heavy skillet over low heat, melt 2 tablespoons of butter; add patties.
Fry patties slowly on one side; add remaining butter, turn patties and fry until brown on the other side.
Serve with either a salad or steam vegetales.
Cranberry-Kissed Sweet Potatoes


Ingredients:
sweet potatoes, butter, fresh cranberries, brown sugar, orange, zest of

Directions:
Combine sweet potatoes, orange juice and butter in a large microwave-safe bowl; cover with plastic wrap and heat on high (100 percent power], stirring occasionally, 12 minutes.
Stir in cranberries and brown sugar; cover and heat on high until potatoes are tender and cranberries burst, about 5 minutes.
Toss mixture with orange zest; stir in almonds if desired.
Bourbon Bacon Pulled Pork
Category: main-dish
By kkulans

Easy, simple slow cooker bourbon bacon pulled pork. Serve with or without buns. If using buns, they taste best toasted. Top the cooked pulled pork with BBQ sauce.

Ingredients:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds pork loin
1 cup packed brown sugar
½ cup bourbon
⅓ cup apple cider vinegar
8 slices cooked bacon, crumbled

Directions:
Combine garlic powder, onion powder, salt, and pepper in a small bowl. Massage over all sides of pork loin for 1 minute. Place pork in a slow cooker. Mix brown sugar, bourbon, and apple cider vinegar together in a bowl and pour over pork loin. Close slow cooker. Cook on Low until pork is tender, 8 to 10 hours. Remove pork from slow cooker and shred with 2 forks. Mix with bacon.

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Yields: 8 servings

Calories: 377.5
Fat: 14.9 g
Saturated fat: 5.3 g
Carbohydrates: 27.9 g
Sugars: 26.9 g
Dietary fiber: 0.1 g
Protein: 22.8 g
Cholesterol: 68.2 mg
Sodium: 616.2 mg
Chicken With Parmesan Cheese Pizza


Ingredients:
flour, salt, sugar, dried yeast, warm water, egg, milk, butter, chicken breast, tomatoes, onion, tomato sauce, parmesan cheese, olive oil, black pepper

Directions:
Slice the (onion, tomato, chicken].
Put olive oil into the pan & fry the onion till it get crispy then add the chicken slices till it turn into white.
Add the tomato & the tomato sauce, add salt & pepper.
Mix it all well & cover the pan to let the mixture all steamed & become concentrated then leave it to become cold.
About the Dough:
Put the dried yeast & sugar in a cup then add the warm water, mix them with a fork & leave it for 10 minutes. Mix the flour & salt then add the mixture of yeast, mix it well, beat the egg, milk & the butter with the mixer then add it to the dough & knead it well, leave it for 15 minutes in a warm place, then place it in 2cm high oiled mold. Add the chicken with sauce over the refurnished dough. Slice the Parmesan cheese over the pizza then put into the heated oven for 15 minutes -- Wish it will be delicious <3.
Mom's Famous Clam Chowder


Ingredients:
clams, bacon, bottled clam juice, potatoes, celery, carrot, onion, half-and-half, salt, pepper, thyme, fresh parsley, dried parsley

Directions:
Chop or dice all of your vegetables and set aside.
Drain clams, save the liquid.
(I usually throw in the extra clam juice for the added flavor, you will get about 1/2 cup of juice from the can of clams].
(I start the bacon and the vegetables all in the pan that I will finish the soup in- then you get the flavor from the bacon crustys on the bottom].
Fry bacon bits and set aside.
Drain off all bacon fat but enough to coat the bottom of the pan.
Saute potato, onion, celery and carrot in bacon drippings for 5 minutes.
Add the clam juice, salt and pepper, thyme and chopped parsley.
Cook for 20 minutes or until the veggys are all fork tender.
Add the 1/2 and 1/2.
Add the Bacon.
(This is where I divide the soup if you want a pot of potato soup as well].
Add the clams.
Thicken to desired consistency with cornstarch and water.
Rosalia Sr.'s Pollo Pipian


Ingredients:
chicken, olive oil, garlic, onion, sesame seeds, garlic cloves, ancho chili, whole cloves, onions, cinnamon stick, fresh cilantro leaves, corn tortilla

Directions:
For the chicken:
In a large stockpot, sear the chicken in some olive oil over medium-high heat. Then add the garlic, onions, enough water to cover the chicken and some salt and pepper. Simmer until the chicken is fall-off-the-bone tender, about 1 hour. Strain and set the chicken pieces aside.
For the sauce:
Using a mortar and pestle or a food processor, reduce the pumpkin seeds, sesame seeds, garlic, guajillo chiles, ancho chile, cloves, onions, cinnamon stick and some salt and pepper into a thick puree. Set aside.
Pour the sauce into a large skillet over low heat. Add the chicken pieces and cook, coating the chicken pieces with the sauce. Add some chicken stock to loosen the sauce if necessary and simmer, about 20 minutes. Garnish with cilantro and serve warm with tortillas.
Apple Walnut Cinnamon Rolls
Category: bread
By Jenny

A good combo of apple pie and cinnamon rolls for the ones with a sweet tooth. Top with whipped cream!

Ingredients:
2 (8 ounce) cans refrigerated crescent rolls
½ cup white sugar
¼ cup brown sugar
1 tablespoon ground cinnamon
¼ cup crushed walnuts
1  Golden Delicious apple, diced
1 cup butter, softened
1 ½ cups white sugar
1 (12 fluid ounce) can or bottle caffeinated citrus-flavored soda (such as Mountain Dew®)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Roll 1 can of crescent rolls out on a cutting board. Make one single piece of dough by rolling the dough with a rolling pin to a 9x13-inch rectangle; make sure the seams don't separate. Repeat with remaining can of crescent rolls. Set 1 dough sheet atop the other to make a double crust. Mix 1/2 cup white sugar, brown sugar, cinnamon, crushed walnuts, and diced apples in a bowl. Sprinkle evenly over the dough. Roll the dough lengthwise, so you end up with a long tube. Cut into 1-inch slices. Place the rolls into prepared dish facing up. Melt butter with 1 1/2 cup white sugar in a saucepan over medium-high heat. Cook and stir until sugar dissolves completely, about 5 minutes. Remove saucepan from heat and whisk citrus-flavored soda into the butter mixture; pour over cinnamon rolls. Bake in preheated oven until golden brown and no longer doughy in the middle, about 30 minutes. Set aside to cool slightly, 5 to 10 minutes. Flip the rolls out of the baking dish onto baking sheet and allow the sticky sauce to drip over the rolls.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 695.7
Fat: 37.5 g
Saturated fat: 17.8 g
Carbohydrates: 87.3 g
Sugars: 67.8 g
Dietary fiber: 1 g
Protein: 4.9 g
Cholesterol: 61 mg
Sodium: 612.6 mg
Iced Pumpkin Cookies
Category: fruits-and-vegetables
By Gina

Wonderful spicy iced pumpkin cookies that both kids and adults love!

Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon salt
½ cup butter, softened
1 ½ cups white sugar
1 cup canned pumpkin puree
1  egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of  butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

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

Calories: 121.5
Fat: 3.2 g
Saturated fat: 1.9 g
Carbohydrates: 22.4 g
Sugars: 15.2 g
Dietary fiber: 0.5 g
Protein: 1.2 g
Cholesterol: 12.9 mg
Sodium: 120.5 mg
Chef John's Chicken Marsala
Category: main-dish
By Chef John

Certain dishes have a special place in my heart and this is one of them. The first real restaurant job I had in San Francisco was at a small place called Ryan's Cafe. It was run by a husband and wife team, Michael and Lenore Ryan. They were true 'foodies' before that term had even been coined. This chicken Marsala dish was the most popular dish on the menu and the first one that I was taught.

Ingredients:
2  skin-on, boneless chicken breast halves
1 teaspoon salt and ground black pepper to taste
3 tablespoons butter, divided
2 tablespoons olive oil
5  white mushrooms, sliced
1  shallot, minced
1 tablespoon all-purpose flour
1 cup Marsala wine
2 cups chicken stock
2 tablespoons chopped fresh parsley
1 teaspoon cold butter

Directions:
Season chicken breasts all over with salt and pepper. Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 minutes. Flip and cook until breasts are almost cooked through, about 5 minutes more. Transfer chicken breasts to a plate. Melt 1 1/2 tablespoons butter in the same skillet over medium-high heat. Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes. Add minced shallot; cook and stir until softened, 2 to 3 minutes. Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes. Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes more. Return chicken breasts to the skillet, reduce heat to low, and cook chicken, turning once, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat. Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. Transfer chicken breasts to plates and spoon mushrooms and sauce over the top.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 2 servings

Calories: 798.7
Fat: 39 g
Saturated fat: 15.7 g
Carbohydrates: 26.8 g
Sugars: 12.2 g
Dietary fiber: 0.9 g
Protein: 51.1 g
Cholesterol: 185.4 mg
Sodium: 2390.8 mg
Sour Cherry Coffee Cake


Ingredients:
water, all-purpose flour, granulated sugar, salt, bread machine yeast, sour cream, granulated sugar, all-purpose flour, vanilla extract, sour pitted cherries, all-purpose flour, granulated sugar, ground cinnamon, butter

Directions:
In a small bowl, whisk together all ingredients for cherry layer EXCEPT cherries. Cover and refrigerate.
In another small bowl, combine flour, sugar, and cinnamon for topping. Cut in butter until mixture becomes coarse crumbs. Cover and refrigerate.
Place all ingredients for dough in bread machine pan in the order recommended by the manufacturer. Program for dough cycle and start.
Just before dough is complete, grease a 9-inch square baking pan or a 10-inch pie plate.
Once dough is complete (it will be quite soft and sticky], scrape dough into prepared pan. Dust hands with flour and press dough into pan evenly.
Carefully spread sour cream mixture over dough, then distribute cherries over sour cream. Sprinkle crumb topping evenly over cherries.
Place pan on rack in center of cold oven. Turn oven on to 375 degrees F, and bake until edges turn golden brown and a toothpick inserted in the middle comes out clean (approximately 35 minutes].
Remove from oven and allow to cool on a wire rack for about 20 minutes. Serve warm.
MORE NOTES: this coffeecake freezes well. Place in refrigerator overnight or on countertop, unwrapped. Reheat for 12 minutes in a 300 degree F oven.
Almond Pork Tenderloin With Dried Cranberry-Apple Conserve


Ingredients:
dried rosemary, fresh coarse ground black pepper, salt, dried sweetened cranberries, boiling water, raisins, crystallized ginger, white wine vinegar, sugar, ground allspice, ground cinnamon, ground ginger

Directions:
Conserve:
Combine the first 5 ingredients, cover and let stand 30 minutes.
Combine vinegar and next 5 ingredients in a small saucepan, and bring to a boil, stirring mixture frequently.  Add the fruit mixture. Bring to a boil; reduce heat, and simmer for 5 minutes. Stir in jam. Remove from heat, and cool to room temperature.
Meat:
Preheat oven to 425°F.
Trim fat from pork. Combine breadcrumbs and next 4 ingredients in a shallow dish. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Insert a meat thermometer into thickest part of pork. Bake at 425F for 30 minutes or until thermometer registers 160 (slightly pink].
Cover with foil, let stand 10 minutes.
Cut into 1/4 inch slices.
Serve pork with Conserve.