xiaoxl/recipe_data huggingface dataset:
Zesty Ginger Tomato Chicken - Slow Cooker


Ingredients:
diced tomatoes, quick-cooking tapioca, fresh ginger, fresh parsley, garlic cloves, crushed red pepper flakes, salt, cooked brown rice

Directions:
Place chicken in a 4 quart slow cooker.
Drain ONE of the cans of diced tomatoes.
In a medium bowl, combine the drained and undrained tomatoes, the tapioca, ginger, parsley, garlic, red pepper and salt. Pour mixture over chicken in the slow cooker.
Cover and cook on low setting for 6-7 hours or on high setting for 3-3 1/2 hours.
Skim off fat. Serve in shallow bowls on a bed of hot brown rice.
Best Ever Homemade Cinnamon Rolls


Ingredients:
milk, sugar, eggs, butter, salt, flour, sugar, brown sugar, cinnamon, butter, cream cheese, butter, vanilla, milk, confectioners' sugar

Directions:
Place warm milk and yeast in bowl of stand mixer with sugar and stir until dissolved.  Add eggs butter and 1 cup of flour until combined. Add salt and gradually add flour until dough comes away from sides of bowl. Dough should be soft and slightly sticky.  Knead 10 minutes with dough hook, or by hand, forming a smooth ball.  Oil bowl and roll ball of dough around until all sides of dough are oiled.  Cover bowl with plastic wrap or a towel and allow to rise in a warm place until doubled.
Preheat oven to 350°.
Stir together sugar,  brown sugar and cinnamon.  Roll out dough to 18 × 24 inch square. Spread softened butter all over dough and sprinkle filling, spreading it to edges, but leaving 1/2 inch on top edge. Starting from the bottom, roll up and pinch top edge to seal. Cut into 12 two inch rolls and place into prepared pan. Cover with plastic wrap and let rise in a warm place until doubled.  Bake 30 minutes, until browned.
While rolls are baking, mix together cream cheese and butter, until smooth.  Add vanilla, milk and confectioners sugar until well blended. Set aside until rolls are baked. Cool 5 minutes and frost. Cool 30 minutes and enjoy!
Father's Delight


Ingredients:
garlic clove, ground beef, tomato sauce, sugar, cottage cheese, sour cream, onion, green peppers, green chilies, cheddar cheese

Directions:
Cook noodles and brown meat. Add the garlic to the beef and stir for a few minutes.
Add tomato sauce, sugar, salt and pepper to taste. Turn off heat.
In a separate bowl, mix cottage and cream cheese, sour cream, pepper and onion.
Preheat oven to 350°F.
In a greased 13x9-inch pan, layer half the noodles, all of the cheese, the remaining noodles, the meat and end with the Cheddar cheese.
Bake for 30 minutes or until cheese looks perfect.
Ginger Chicken Fried Rice


Ingredients:
onion, canola oil, eggs, boneless skinless chicken breast, ginger, garlic cloves, green onion, red bell pepper, rice, peas, soy sauce

Directions:
Heat a large skillet over medium high heat.  Add 1 teaspoon oil and onions, cook until onions begin to brown around the edges, about 7 minutes.  Add eggs and cook until set, about 2 minutes; set aside.  Add 1 tablespoon oil, add chicken and cook until lightly browned, stirring occasionally, about 5 or 6 minutes; set aside with eggs.
Add remaining oil to the skillet and cook the ginger, garlic, and red pepper until softened, about 2 minutes.  Add rice and peas, cook an additional 2 minutes.
Stir in eggs, chicken, soy sauce and sesame oil.  Cook until heated through, about 3 to 5 minutes.  Sprinkle with green onions and serve.
Risotto With Porcini Mushrooms and Mascarpone


Ingredients:
boiling water, dried porcini mushrooms, low sodium beef broth, rice, shallot, garlic cloves, dry white wine, parmigiano-reggiano cheese, fresh thyme, salt, black pepper, mascarpone cheese, fresh thyme

Directions:
Combine 2 c boiling water and mushrooms; let stand 30 mins or until soft.  Drain through a colander over a bowl.  Reserve 1 1/2 c soaking liquid; chop mushrooms.
Bring soaking liquid and broth to a simmer in a small saucepan (do not boil].  Keep broth mixture warm.
Heat a large saucepan over medium-high heat.  Coat pan with cooking spray.  Add rice, shallots, and garlic; saute 5 minutes.  Add wine, and cook until liquid evaporates (about 2 mins].
Add 1 c broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring constantly.  Add remaining broth mixture, 1/2 c at a time, stirring constantly until each portion of the broth mixture is absorbed before adding the next (about 25 mins total].  Add mushrooms, grated cheese, chopped thyme, salt, and pepper; stir gently until cheese melts.  Spoon 1 c risotto into each of 4 bowls and top with 1 T mascarpone and thyme leaves if desired.
New England Clam Chowder for Two
Category: trusted-brands-recipes-and-tips
By Cans Get You Cooking®

A pantry stocked with canned staples like canned clams makes creative and delicious homemade meals like this chowder possible any night of the week.

Ingredients:
2 strips bacon strips, chopped
2 stalks celery, diced
1 small onion, diced
1 tablespoon all-purpose flour
1 (14.5 ounce) can diced potatoes, drained
1 (10.5 ounce) can  clam juice
1 (6.5 ounce) can chopped clams
1 cup whole milk
Salt to taste
Ground white pepper to taste
1 cup Oyster crackers

Directions:
In 3-quart saucepan over medium heat, cook bacon until crisp, about 5 minutes; remove to paper towels. In drippings remaining in saucepan over medium heat, cook celery and onions until softened, about 5 minutes. Stir in flour; cook 1 minute. Add potatoes, clam juice, clams with their liquid and milk. Over high heat, heat to boiling. Reduce heat to low; simmer 10 minutes to blend flavors. Season with salt and pepper to taste. Garnish with bacon. Serve with oyster crackers if desired.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 servings

Calories: 675.7
Fat: 26 g
Saturated fat: 8.3 g
Carbohydrates: 69.8 g
Sugars: 9.7 g
Dietary fiber: 5.7 g
Protein: 38.9 g
Cholesterol: 95.4 mg
Sodium: 2175.6 mg
Quick Mexican Brown Rice


Ingredients:
canola oil, brown rice, onions, garlic, Mexican-style tomatoes, bell pepper

Directions:
Heat canola oil in a saucepan over medium heat and saute and rice just until golden.
Add the onions and garlic and saute for a couple of minutes.
Stir in tomatoes (including juice], the rest of the broth, and bell pepper. Bring mixture to a boil, then reduce heat, cover for 20 to 25 minutes , or until all absorbed.
Roasted Sweet Potato Corn Chowder
Category: soups-stews-and-chili
By Mellie

The great thing about this recipe is that anyone can eat it because it has no meat, dairy, or gluten. It tastes FANTASTIC! Vegans love it, gluten, and dairy intolerant folks love it too. It's a people pleaser!

Ingredients:
2  sweet potatoes, peeled and cubed
1 tablespoon corn oil
salt and pepper to taste
1 (12 ounce) package frozen corn kernels, thawed
1 cup water
1 tablespoon corn oil
1 ½ cups finely diced celery
1 cup diced red onion
¼ cup shallot, minced
1 tablespoon tomato paste
½ teaspoon dried thyme leaves
3 cups vegetable broth
1  bay leaf
1 teaspoon salt
1  potato, peeled and cubed
2 tablespoons chopped fresh parsley

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil. Roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly. Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside. Heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. Stir in the celery, onion, and shallot. Cook and stir until the onion has softened, about 5 minutes. Stir in the tomato paste and dried thyme leaves; cook 1 minute more. Pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes. Once the potato is tender, remove and discard the  bay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 10 cups

Calories: 142.8
Fat: 3.3 g
Saturated fat: 0.4 g
Carbohydrates: 26.9 g
Sugars: 5.9 g
Dietary fiber: 4 g
Protein: 3.2 g
Sodium: 433.6 mg
Apple and Sage Pork Burgers


Ingredients:
granny smith apple, red onions, fresh sage, margarine, fresh sage

Directions:
Put the pork into a large bowl – it is easier to work with if it is not too cold from the fridge.  Grate the apple and the onion together (this can be done in the food processor].  Add to the pork in the bowl.  Add the bread crumbs to the mixture and work together with clean hands until everything is well blended.
Finely chop the sage and add to the mixture with a pinch of salt and a grind of pepper, and continue working until completely mixed.
Divide the mixture into eight equal portions and form into patties.  Refrigerate until ready to use, or wrap each tightly and freeze for up to 3 months.
Lightly salt and pepper the patties.
Put patties on the grill and 20 min or until cooked thoroughly.
Cut up second onion, and caramelize them in vegetable oil.
While the burgers are cooking, put butter in a small pan. Put it on medium heat until it starts to bubble. Turn down to low heat, chop the sage and put it in the butter. Cook for 5 minute Dip buns in the browned butter and place on grill to toast.
Remove buns and burgers and put it all together and top with caramelized onions.
Pear Sidecar


Ingredients:
pear brandy, triple sec, lime juice, lime zest

Directions:
Combine the brandy, triple sec and lime juice in a cocktail shaker and fill with ice.
Shake well and strain into two chilled martini glasses.
Twist the lime zest into spirals and drop one in each glass.
Ultimate Porcupine Meatballs


Ingredients:
ground turkey, ground beef, brown rice, onion, salt, water, Worcestershire sauce

Directions:
Combine meat, rice, onion and salt. Form into 1-2 inch meatballs.
Place in a single layer in a deep baking dish.
Combine soup, water, and Worcestershire sauce.
Pour over meatballs (meatballs should be mostly covered].
Bake covered for 1 1/2 hours at 350 degrees, or until rice is tender. (Takes about an hour if using white long grain rice, takes up to 2 hours if using brown rice]. *You may want to stir partway through if meatballs aren't completely covered, to allow all of the rice to absorb some liquid*.
Note for freezer cooking: Flash freeze raw meatballs. Place in ziploc bag when frozen. Freeze soup mixture separately in another ziploc bag. When ready to cook, thaw both meat and soup (will need to re-stir soup because it separates], then combine into baking pan to bake.
Mutton Korma


Ingredients:
turmeric powder, plain low-fat yogurt, onion, fresh ginger, garlic, cumin seed, red chilies, garam masala powder, black pepper, onion, fresh coriander leaves

Directions:
In a large bowl, combine together the mutton cubes with turmeric powder and yogurt.
Mix well and allow to marinate for 4 hours.
Heat oil in a skillet.
Add the ground paste and stir-fry until the oil floats on top.
Add the mutton cubes alongwith the marinade and the stock cube.
Stir-cook until the mutton is well-browned.
Add a little warm water and cook until the mutton is tender.
Garnish with fried onions and chopped corriander leaves.
Serve hot with parathas!
"West African's Finest" Mafe


Ingredients:
carrots, garlic cloves, potatoes, sweet potatoes, onion, tomato paste, paprika, cayenne pepper, cumin, fresh thyme sprigs, chickpeas, water, creamy peanut butter, basmati rice, couscous

Directions:
In a large pot over medium heat, heat the peanut oil. Add the carrots, garlic, potatoes, sweet potatoes and onions and mix well. Stir in the tomato paste, paprika, cayenne, cumin, thyme sprigs, chickpeas, salt and black pepper and mix well. Add the stock, making sure the level of the stock is above the veggies in the pot. Add additional salt and pepper to taste.
Cover and bring to boil. Reduce the heat and simmer until the veggies are tender, 20 to 25 minutes. Turn off the heat but leave the pot on the stove. Stir in the creamy peanut butter, mix well and let sit for 5 minutes before serving.
Serve with basmati rice, quinoa, couscous or fufu.
Easy Spanish Rice


Ingredients:
olive oil, brown rice, diced tomatoes, ground cumin

Directions:
Rinse brown rinse and drain.
In a small sauce pan heat the olive oil over medium heat.
Sauté the rice for a few minutes in the oil.
Add the cumin and Sazón Goya and mix well.
Add the chicken stock and tomatoes. Bring to a boil.
Reduce to a slow simmer and cover for about 1 hour. Check after 50 minutes due to stove differences. There should be a small amount of liquid left.
Remove from heat, uncover and let stand for a few minutes to absorb the rest of the liquid.
Pork Fried Rice Meatballs with Homemade Sweet and Sour Sauce
Category: appetizers-and-snacks
By Buckwheat Queen

All the deliciousness of pork fried rice in a portable, bite-sized format. Serve these meatballs with homemade sweet and sour sauce for a fun treat at your next game day party.

Ingredients:
2 cups water
⅛ teaspoon salt
¾ cup parboiled long-grain white rice (such as Uncle Ben's®)
½ cup carrots, diced
2 tablespoons tamari
1 teaspoon rice vinegar
1 pound ground pork
½ cup frozen peas
½ cup diced green onion
1  egg, lightly beaten
1 teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground white pepper
3 tablespoons cornstarch
2 tablespoons water
1 cup pineapple juice
⅔ cup white sugar
⅓ cup white vinegar
1 tablespoon rice vinegar
2 tablespoons chopped fresh parsley

Directions:
Combine water and salt in a saucepan and bring to a boil. Add rice and carrots. Cook until rice is tender yet firm to the bite, about 8 minutes. Drain and rinse; set aside to cool. Drizzle tamari and rice vinegar over cooled rice and stir. Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper. Combine cooked rice mixture, ground pork, peas, green onion, egg, ginger, garlic powder, salt, and white pepper in a large bowl. Mix by hand until just combined; do not overmix. Shape mixture into 25 to 30 golfball-sized meatballs and place on the prepared baking sheet. Bake in the preheated oven until browned on the outside and no longer pink inside, about 22 minutes. While meatballs are cooking, combine cornstarch and water in a bowl and whisk well. Combine pineapple juice, sugar, white vinegar, and rice vinegar in a saucepan and bring to a boil, stirring constantly. Add 1 tablespoon of the mixture to the cornstarch mixture and stir well. Pour cornstarch mixture into the saucepan, whisking constantly. Reduce heat to medium and whisk until thickened, 3 to 4 minutes. Remove from heat and pour sauce into a deep serving dish. Arrange baked meatballs on a serving plate. Sprinkle with parsley and serve hot with sauce on the side or drizzled over meatballs.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 8 servings

Calories: 300
Fat: 9.1 g
Saturated fat: 3.3 g
Carbohydrates: 40.6 g
Sugars: 21.1 g
Dietary fiber: 1.4 g
Protein: 13.6 g
Cholesterol: 60 mg
Sodium: 491.7 mg
Oven Pancakes
Category: breakfast-and-brunch
By Jennifer Madigan

Oven pancakes are great for Sunday breakfast! They're easy to make and go well with everything.

Ingredients:
3 tablespoons white sugar
½ teaspoon ground cinnamon
⅓ cup butter
4  eggs
1 cup milk
1 cup all-purpose flour
1 tablespoon confectioners' sugar

Directions:
Preheat oven to 425 degrees F (220 degrees C). In a small bowl, mix together white sugar and cinnamon; set aside. Place butter in a 9 inch cake pan and heat in the oven until melted. In a blender or food processor, whip eggs and milk. Pour in flour and beat until well combined. Pour batter into hot pan. Sprinkle on sugar and cinnamon. Bake in preheated oven for 20 to 25 minutes, or until puffed and golden. Dust with confectioners' sugar; serve warm.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 1 - 9 inch cake pan

Calories: 264
Fat: 14.5 g
Saturated fat: 8 g
Carbohydrates: 25.8 g
Sugars: 9.8 g
Dietary fiber: 0.7 g
Protein: 7.8 g
Cholesterol: 154.3 mg
Sodium: 136.4 mg
Pork Kidneys in Mushroom Sauce


Ingredients:
shallots, white mushrooms, heavy cream, paprika, parsley

Directions:
Rinse and slice mushrooms.
Peel shallot and finely chop both the shallot and parsley.
Sauté the shallots and kidneys in a frying pan over medium-high heat until they give off their liquid.
Remove shallots and kidney and set aside.
Sauté the mushrooms over medium heat.
Return the kidneys and shallots to the frying pan, add the cream, paprika and salt and reduce heat.
Simmer for 3-5 minutes until sauce and kidneys are both hot.
Season with pepper and sprinkle with chopped parsley.
Gluten Free Chocolate Chip Nut Muffins


Ingredients:
flour, gluten free baking powder, xanthan gum, granulated sugar, eggs, unsalted butter, walnuts, chocolate chips

Directions:
Preheat oven to 350 deg.
Spray a dozen muffin pans or line with paper muffin cups.
Mix together first four dry ingredients, stir to combine.
Add in wet ingredients, stir to combine.
Add in nuts and chocolate chips, stir to combine.
Divide batter evenly among the muffin cups.
Bake muffins 20-25 minutes or until toothpick inserted into center comes out clean.
Tuscan Grill Wrap- JC


Ingredients:
flour tortillas, banana pepper, red onion, tomatoes, provolone cheese, dill pickle spear

Directions:
Assemble wrap in the following order: tortilla, 2 green leaf lettuces, 2 slice Provolone Cheese, Ham, Turkey, Salami, Pepperoni, Red Peppers, Banana Peppers, and Red Onion, Tomatoes, Italian Dressing.
Roll up burrito style.
Cut in half at 45’ angle and serve with pickle.
Put in #500 boat with deli paper.
Hot and Sour Soup


Ingredients:
boneless skinless chicken breasts, bamboo shoots, green onions, firm tofu, black vinegar, fresh ground black pepper, soy sauce, salt, cellophane noodles, bean thread noodles

Directions:
Slice the chicken breasts into matchstick-sized pieces and set aside.
Heat the stock and add the vinegar, pepper and soy sauce or salt.
Add the chicken and cook for 5-10 minutes (the chicken will float when cooked].
Add the noodles, tofu, bamboo shoots and mushrooms and simmer for 3-5 minutes.
Serve in bowls sprinkled with the green onions.
Hard Rock Candy
Category: desserts
By Pam Lowe

Spicy, cinnamon flavored hard candy. Wrap pieces of it in decorative bags for perfect stocking stuffers. You can vary the flavor by substituting lemon, orange, anise, or other oils.  These flavored oils can be found in candy making supply stores and drugstores.

Ingredients:
1 cup confectioners' sugar
3 ¾ cups white sugar
1 ½ cups light corn syrup
1 cup water
2 teaspoons cinnamon oil
1 teaspoon red food coloring

Directions:
Roll the edges of two 16 inch square pieces of heavy duty aluminum foil. Sprinkle the foil very generously with confectioners' sugar. In a large heavy saucepan, combine the white sugar, corn syrup, and water. Heat over medium-high heat, stirring constantly until sugar dissolves. Stop stirring, and boil until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C). Remove from heat. Stir in the cinnamon oil and food coloring. Pour onto the prepared foil, and allow to cool and harden. Crack into pieces, and store in an airtight container.

Prep time: 15 mins
Cook time: 45 mins
Total time: 2 hrs
Yields: 3 pounds

Calories: 99.6
Carbohydrates: 26.1 g
Sugars: 20.9 g
Sodium: 6.4 mg
Apple Spice Cupcakes


Ingredients:
apple, flour, baking powder, ground cinnamon, ground nutmeg, salted butter, brown sugar, eggs, vanilla

Directions:
Preheat oven to 350 degrees.
Line muffin tin with papers or grease.
Sift dry ingredients together.
Cream butter and sugar until light.
Add eggs one at a time, add vanilla.
Alternate the flour and apple juice into the creamed mixture until well combined.
Fold in the shredded apple.
Pour batter into muffin tin and bake 25 minutes or until toothpick comes out clean.  Let cool before frosting.
Chile Rellenos
Category: world-cuisine
By PANCHITA

Delicious green chiles stuffed with cheese, dipped in a special batter and fried in canola oil.

Ingredients:
12  Anaheim chile peppers, charred and peeled
1 pound Cheddar cheese, cut into strips
1 cup milk
1 cup all-purpose flour
1  egg, beaten
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon canola oil
½ cup all-purpose flour for coating

Directions:
Remove seeds and membranes from peppers.  Stuff each pepper with a strip of cheese. In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil; mix well to make a batter. Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat.  Roll each pepper in the remaining flour and dip in the batter.  Fry until lightly browned on both sides.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 741.2
Fat: 42.3 g
Saturated fat: 25.3 g
Carbohydrates: 52.3 g
Sugars: 10.8 g
Dietary fiber: 3.3 g
Protein: 39.2 g
Cholesterol: 170.6 mg
Sodium: 1746.4 mg
Holiday Sweet Potato, Peach and Cashew Bake/Casserole


Ingredients:
brown sugar, cashews, salt, ground ginger, sweet potatoes, butter, ground cinnamon, allspice, brandy, pecans, Sweet and Spicy Candied Pecans - With a Kick

Directions:
Combine brown sugar, cashews, salt, and ginger.
In 10x6x2-inch baking dish layer half the sweet potatoes, half the peach slices, and half the brown sugar mixture. Repeat layers.
Dot with butter or margarine.
Bake, covered, at 350 degrees for 30 minutes.
Uncover and bake mixture about 10 minutes longer. Spoon brown sugar syrup over before serving.
Makes 6 to 8 servings.
Taco Soup With Beer


Ingredients:
lean ground beef, pinto beans, corn, green beans, stewed tomatoes, beer, tomatoes and green chilies, corn tortillas, salt

Directions:
Brown beef in a large pot until no longer pink, draining off all fat.
Mix all remaining ingredients (except the corn tortillas and the salt] into the same pot with the beef.
Bring to a boil, then reduce heat to simmer and let cook 30 minutes.
Meanwhile, preheat oven to 400°F.
Using kitchen shears, cut tortillas into thin strips.
Place tortilla strips onto a baking sheet and spray lightly with some nonstick spray.
Season to taste wih a little salt and bake about 5 minutes or until they just start to crsip up.
Serve soup in bowls with a few of the tortilla strips set on top as a garnish.