xiaoxl/recipe_data huggingface dataset:
Zesty Chicken Marinade


Ingredients:
lemon juice, Tabasco jalapeno sauce, chicken breasts

Directions:
Combine liquid ingredients in 1 gallon size food storage bag to create the marinade. Mix well.
Place chicken breasts in bag and seal. Marinate in fridge for at least 2 hours. Drain chicken and discard marinade.
Grill, bake, broil or saute chicken as desired.
Best Healthy Vegan Indian Naan (Or Garlic Naan) Bread!


Ingredients:
all-purpose flour, whole wheat flour, salt, baking powder, ground coriander, ground cumin, plain soymilk, vegan sour cream, garlic

Directions:
Mix together flour, baking powder,salt, cumin and corriander in a lerge mixing bowl.
Stir in the soy milk and vegan sour cream, then knead it in the bowl till it holds together well, adding more flour if necessary.
Place on a floured surface and continue kneading for about 5 to 10 minutes till the dough feels smooth and elastic.
Form the dough into a ball and put it in a non-stick bowl, covered with a towel, to rest for an hour or longer.
Take the dough out and cut it into 12 equal pieces.
Form each into a ball and press the balls flat into round discs.
Heat a large non-stick frying pan or griddle on medium heat.
Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
Lay it on the hot griddle and cook it over a medium heat for 2-3 minutes on each side or until it puffs up and some blackish-brown spots apear.
Serve hot.
To reheat, wrap them in aluminum foil, in packets of 5 or 6 breads (or less] and bake (in pre-heated oven] at 400 degrees for 10-15 minutes.
Most Requested Banana Chocolate Chip Muffins
Category: bread
By Sandy Brown

This is a 'most often requested' recipe - friends and family deliberately let bananas get brown so I'll make them! Great for lunch boxes too.

Ingredients:
cooking spray
¾ cup white sugar
6 tablespoons butter, softened
6 tablespoons ground flax seed
1 teaspoon vanilla extract
2  eggs
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3  ripe bananas, mashed
¾ cup chocolate chips
½ cup chopped walnuts  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray or line with paper liners. Beat sugar, butter, flax seed, vanilla, and eggs together in a bowl with an electric mixer until smooth and creamy. Sift flour, salt, and baking soda together in a separate bowl. Mix creamed sugar mixture, 1/2 cup at a time, into the flour mixture until fully incorporated and batter is stiff. Beat bananas into batter with an electric mixer on low. Fold chocolate chips and walnuts into batter; spoon into the prepared muffin cups, filling each cup 3/4 full. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Yields: dozen muffins

Calories: 219.2
Fat: 10.5 g
Saturated fat: 4.2 g
Carbohydrates: 29.5 g
Sugars: 14.8 g
Dietary fiber: 2.6 g
Protein: 3.9 g
Cholesterol: 30.8 mg
Sodium: 236.7 mg
Macadamia Pie


Ingredients:
light corn syrup, butter, brown sugar, all-purpose flour, salt, eggs, vanilla extract

Directions:
Preheat the oven to 350°F.
Unfold the pie crust and place in a 9-inch pie plate or tart pan, pressing the crust firmly into the pan.
Trim the edges and flute, if desired.
In a large saucepan, combine the corn syrup, butter, brown sugar, flour, and salt over medium heat, stirring until the mixture comes to a rolling boil.
Remove from the heat and let cool slightly.
Add the eggs and vanilla; mix well. Stir in the macadamia nuts then pour into the pie crust.
Bake for 35 to 40 minutes, or until firm.
Serve warm, or allow to cool before slicing and serving.
Malia's Coconut Chicken and Rice Soup


Ingredients:
coconut milk, chicken broth, red pepper flakes, ginger, salt, sugar, lime, juice of

Directions:
"Mix everything except for the chicken in a saucepan.  Bring to a boil and simmer about 30 minutes until rice is cooked.  Add chicken and mix thoroughly."
Chinese Long Noodles


Ingredients:
onions, fresh ginger, garlic clove, soymilk, milk, creamy peanut butter, fresh lemon juice, dry white wine, soy sauce, cornstarch, black pepper, boneless skinless chicken breasts, snow peas, carrot, salt, black pepper, green onion

Directions:
First, prepare the peanut sauce.  Heat 2 teaspoons oil in a small saucepan over medium high heat.  Add onion, 1 teaspoon of the grated ginger, and garlic.  Saute about 5 minutes until onion is tender.  Next stir in the soy milk (or regular milk of your choice], peanut butter and lemon juice until the peanut butter is melted, stirring constantly.  Remove from heat and allow to cool.
Next prepare the marinade.  Combine the wine, soy sauce, 2 teaspoons ginger, cornstarch and 1/2 teaspoon black pepper in a medium bowl.  Add chicken pieces and toss.  Cover and marinate in the refrigerator at least 30 minutes.
Cook pasta according to package directions, omitting salt and fat. Drain, rinse and set aside.
Heat a large nonstick skillet, or wok, coated with cooking spray over medium high heat. Add the marinated chicken.  Saute, stirring often, 2 minutes or until no longer pink inside. Add snow peas and carrot and cook 4 minutes, stirring often, until tender crisp. Stir in peanut sauce, salt, and black pepper. Add noodles and toss until heated through.  Remove from heat and sprinkle with green onions.
Lentil and Rice Salad


Ingredients:
extra virgin olive oil, carrot, onion, garlic cloves, dry green lentils, chicken broth, bay leaf, long-grain white rice, kalamata olive, fresh Italian parsley, fresh thyme leave, lemon peel

Directions:
Heat 1 tablespoon of oil in a large saucepan. Add the carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes.
Stir in the lentils.
Add 2 1/2 cups of broth and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl.
Meanwhile, bring the remaining 2 cups broth and bay leaf to a boil in a medium saucepan over high heat. Add the rice and return the broth to a simmer. Cover and simmer gently over low heat until the rice is tender and the liquid is absorbed, about 20 minutes (do not stir the rice as it cooks].
Remove the saucepan from the heat. Fluff the rice with a large fork. Transfer to the bowl with the lentils.
Add the olives, parsley, thyme, and lemon peel. Toss the rice mixture with the remaining 3 tablespoons oil to coat.
Season, to taste, with salt and pepper.
Serve warm or at room temperature.
Cheese Dill Bread


Ingredients:
all-purpose flour, baking powder, baking soda, salt, cottage cheese, eggs, milk, sugar, butter, margarine, fresh dill, dried dill weed

Directions:
Heat oven to 350 degrees.
Grease an 8½x4½-inch loaf pan.
Combine flour, baking powder, baking soda and salt in large bowl.
Set aside.
Whisk cottage cheese, eggs, milk, sugar, butter and dill in large bowl until blended.
Stir in dry ingredients just until moistened.
(Batter will be stiff].
Spread evenly in prepared pan.
Bake for 50 minutes, until toothpick inserted comes out clean.
Cool in pan or wire rack for 10 minutes.
Remove from pan and cool completely.
Wasabi Three Bean Salad


Ingredients:
green beans, edamame, fresh bean sprout, pickled ginger, garlic cloves, canola oil, wasabi powder, wasabi paste, salt, scallions

Directions:
NOTE: Save the 3 tbsp ginger liquid for that step.  The zaar computer didn't like Japanese pickled ginger liquid so I had to change it.  Also note simply save what the ginger came inches.
In pot of lightly salted water cook green beans for about 5 minutes then add the soybeans.
Place bean sprouts in colander and rinse: when water returns to boil after adding soy drain over sprouts.
Rinse the green bean/soy with cold water to stop cooking.
Whisk ginger, liquid, garlic, oil, Braggs, wasabi and salt together in a bowl.
Add in the beans and sprouts plus the scallions and toss.
Parmesan Crusted Chicken Breasts W/Tomato and Basil and Potatoes


Ingredients:
fingerling potatoes, baby potatoes, red bell pepper, yellow onion, garlic cloves, crushed red pepper flakes, extra virgin olive oil, parmesan cheese, boneless skinless chicken breast, roma tomatoes, tomatoes, fresh basil

Directions:
Preheat oven to 500°F.
Cut fingerling potatoes into halves or quarters. If you are using small red potatoes, halve or quarter them in the same way.
Cover a large cookie sheet with foil. Place potatoes on cookie sheet.
Combine with peppers and onions, garlic and crushed red pepper flakes.
Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons.
Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges.
Toss mixture with tongs, turning the potatoes after 15 minutes.
While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top.
Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil.
Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible.
Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side.
While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.
Calamondin Marmalade With a Kick


Ingredients:
kumquats, water, sugar, lemon, habanero pepper

Directions:
Cut calamondins in half.  Seed., Cover with water in a pot., Cook until fruit is soft., Cover and let stand overnight in fridge., Add sugar and mix., Add lemon juice and peppers., Bring to a boil.  Boil 15 minutes, stirring constantly. MAX 20 minutes!, Remove from heat and pour into sterilized jars.
Kate's Peach Pound Cake
Category: desserts
By Kate

A great summer cake with fresh peaches for parties and family gatherings. This is a cake for people who have a little sweet tooth.

Ingredients:
1 teaspoon butter, or as needed
2 tablespoons white sugar, or as needed
2 cups white sugar
1 cup butter, softened
4  eggs
1 ½ teaspoons vanilla extract
3 cups all-purpose flour, divided
1 teaspoon baking powder
½ teaspoon salt
2 cups fresh peaches - peeled, pitted, and chopped

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Butter a 10-inch tube pan and cover with sugar. Mix 2 cups sugar and 1 cup butter together using an electric mixer in a large bowl until fluffy. Add eggs one at a time, making sure they are well incorporated. Stir in vanilla extract. Whisk 2 3/4 cups flour, baking powder, and salt together in a medium bowl. Stir flour mixture gradually into the butter mixture until combined. Coat peaches in remaining 1/4 cup flour; fold into the batter. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Remove from the oven and let cool for 10 minutes before flipping cake onto a wire cooling rack to cool completely.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 10-inch cake

Calories: 334
Fat: 14 g
Saturated fat: 8.3 g
Carbohydrates: 48.7 g
Sugars: 29.6 g
Dietary fiber: 0.7 g
Protein: 4.2 g
Cholesterol: 76.9 mg
Sodium: 216.8 mg
Pumpkin Spinach Toddler Muffins
Category: bread
By AmyGail

These sanity-saving, healthy toddler muffins are packed full of veggies and other goodness, but still taste good enough to snack on yourself! Perfect for a starter finger food, or a self-contained meal for the more independent eater.

Ingredients:
2 cups canned pumpkin
3  eggs
½ cup olive oil
¼ cup maple syrup
1 cup whole wheat flour
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup frozen spinach, thawed and drained

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins or line with paper liners. Combine pumpkin, eggs, olive oil, and maple syrup together in a large bowl; mix thoroughly. Combine flour, oats, baking powder, baking soda, cinnamon, and nutmeg in a small bowl. Stir into egg mixture. Add spinach and stir until evenly dispersed in the batter. Spoon batter into the prepared muffin tins, filling the cups 2/3 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool for 10 minutes before removing from the tins. Let cool to room temperature, about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 24 muffins

Calories: 95.5
Fat: 5.5 g
Saturated fat: 0.9 g
Carbohydrates: 10.1 g
Sugars: 2.8 g
Dietary fiber: 1.7 g
Protein: 2.3 g
Cholesterol: 23.3 mg
Sodium: 134 mg
Chocolate Earthquake Cookies


Ingredients:
unsalted butter, eggs, sugar, vanilla extract, flour, baking powder, salt, powdered sugar

Directions:
Melt chocolate and butter over low heat in a heavy saucepan until chocolate is almost melted, stirring frequently.
Remove from heat and let chocolate finish melting, then cool.
In a large bowl, whisk eggs until well beaten.
Whisk in sugar, vanilla, and melted chocolate mixture.
Add flour, baking powder and salt, and whisk until smooth.
Chill the mixture until firm, at least 2 hours, and up to 24 hours.
When ready to bake, preheat oven to 350 degrees F.
Lightly butter one or two baking sheets.
Place powdered sugar in a small bowl.
Using about a teaspoon of the cookie dough, roll it between your palms to shape into a ball.
Roll the ball in powdered sugar to coat, then place on baking sheet, you should be able to get a dozen on a sheet.
Bake for 12 minutes, switching placement of baking sheets at half point if you are baking 2 sheets at once.
Cool slightly before removing to wire rack to finish cooling.
Sausage Stuffed Hash Browns #5FIX


Ingredients:
eggs, all-purpose flour

Directions:
Fill a large pot with 3 inches of oil. Heat oil to 325 degrees.
In a large bowl, combine potatoes, eggs and flour. Stir to combine well. Put a golf ball amount of potato mixture in the palm of your hand. Take one sausage and carefully form the potato mixture around the sausage.
Carefully drop the potato ball in the hot grease. Don't cook no more than 4-5 at a time. Cook for 2-3 minutes or until golden brown.
Remove with a slotted spoon and place on a paper towel. Repeat until all potato mixture is used.
Served immediately with your favorite dipping sauce. Be careful, the potatoes will be hot.
Makes 15.
Cheap and Dirty Garden Mary


Ingredients:
vodka, ponzu sauce, green bell pepper, oregano, celery seed, salt, black pepper, ketchup, lemon

Directions:
If desired, salt the rims of 4 glasses, run a lime around the rim and dip each glass in salt (if you don’t enjoy so much salt, serve it naked].
Grind oregano and celery seed in food processor or blender. Add  ¼ small green pepper and pulse until  mushy and blended.
Add lime sauce, salt, pepper, Bloody Mary mix, V8, ketchup and a dash of hot sauce (if desired]. Blend well.
Add ice to 4 glasses. Pour 1 shot of vodka in each. Pour Bloody Mary mixture over and stir with a stalk of leafy celery. Cut lemon into slices.  Garnish with leafy celery and a lemon slice.  So good!
Italian Wedding Soup With Chicken Meatballs


Ingredients:
ground chicken, garlic, fresh parsley leaves, pecorino romano cheese, parmesan cheese, fennel seed, milk, egg, kosher salt, fresh ground black pepper, olive oil, yellow onion, carrot, celery, dry white wine, small shell pasta, acini di pepe pasta, fresh dill

Directions:
Preheat the oven to 350 degrees.
For the meatballs,.
In a large bowl combine ground chicken, bread crumbs, garlic, parsley, Pecorino Romano, Parmesan, fennel seeds, milk, egg, salt, and pepper.
Combine gently with a fork.
Line a sheet pan with parchment paper.
With a teaspoon, drop 1 to 1 1/4-inch meatballs onto sheet pan. You should have about 40 meatballs.
Bake for 30 minutes, until cooked through and lightly browned. Set aside.
In the meantime, for the soup.
Heat the olive oil over medium-low heat in a large heavy-bottomed soup pot.
Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally.
Add the chicken stock and wine and bring to a boil.
Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender.
Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper.
Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted.
Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
Notes.
You can also subsitute escarole for spinach in this recipe.
Gran Pandano is a less expersive parm cheese Only parm cheese from a certain area and certain cows can be stamped parm reggiano the King of cheeses in Italy.
To make quick meatballs, divide up meat mixture into quarters.  Roll each quarter into a long log and then cut into pieces.  You can then roll the pieces into meatballs (or not - shape doesn't matter in the soup].
My Mom's Apple Cake


Ingredients:
flour, baking soda, cinnamon, light brown sugar, granulated sugar, eggs, canola oil, vanilla extract, apples, walnuts, granulated sugar, butter, baking soda, buttermilk, plain yogurt

Directions:
Preheat oven to 325°.  Well grease a baking pan.  I double this recipe and use a bundt pan and grease it with shortening since it has a higher melting point.  Then flour the pan.
Get your buttermilk caramel sauce ingredients ready so the caramel is ready to be poured over the cake after you let it cool for 15 min after baking.  If you're doubling the cake recipe to use a larger pan, be sure to double the buttermilk caramel sauce recipe.
Into a very large saucepan with high sides add your buttermilk sauce ingredients.  The mixture will foam a lot before it becomes caramel and cleaning this off your stove is a pain in the foot!  Trust me, I'm speaking from experience.  It's easier to clean a gigantic pot than the stove top.
Sift together flour, baking soda, and cinnamon in a small bowl.
Combine sugar, eggs, oil, vanilla extract, and OJ in a large bowl.  Beat until well blended.
Stir in flour mixture into the wet mixture and mix well.
Fold in walnuts and apples.
Spoon into prepared pan.
Bake on 325° for 90 min or until the top springs back when pressed.  If using more than 2 cups of apples bake longer.  Right before you're ready to take the cake out of the oven, put your caramel sauce on to cook on medium-low on the stove.
Remove cake and cool in pan for 15 minute.
While cake is cooling for the 15 min, turn on your burner under the pot where you already prepared your buttermilk caramel sauce ingredients.  Turn the burner on medium low.  You're about to be in for a work-out.
Continuously stir the ingredients as they melt and foam and come together into a really loose sauce.  You don't want this to thicken a great deal.  It should NOT resemble caramel like you put on ice cream.  It should be more of the consistency of pancake batter.  It will take approximately 15 minute  See what we did there?  The cake cools for 15 min while the caramel cooks!
Poor your buttermilk caramel sauce over the cake.  Poke some holes in the cake with a meat fork to help the caramel sauce get down into the cake.  If you cooked the caramel too long it won't go down into the cake.  It will just sit on top of the cake.  Then you have to start over!  But you can still eat the ruined cake over the sink.  The calories don't count that way.  Don't worry, we won't tell anyone.
Artichoke Cheese Dip
Category: appetizers-and-snacks
By Sheri Mitchell

A wonderful, rich appetizer, that is extremely delicious with toasted French Bread.

Ingredients:
½ cup mayonnaise
½ cup shredded Cheddar cheese
½ cup shredded Monterey Jack cheese
⅛ teaspoon onion salt
1 teaspoon dried dill weed
⅛ teaspoon lemon pepper
½ (14 ounce) can artichoke hearts, drained

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts. Mix well and pour into a 2 quart baking dish. Bake uncovered for 30 minutes. Serve with toasted French bread or garlic bread.

Yields: 6 servings

Calories: 216
Fat: 20.5 g
Saturated fat: 6 g
Carbohydrates: 3 g
Sugars: 0.3 g
Dietary fiber: 0.7 g
Protein: 5.6 g
Cholesterol: 25.2 mg
Sodium: 382.2 mg
Simple and Tasty Rabbit


Ingredients:
rabbit, onions, garlic cloves, olive oil, Hungarian paprika, ground cumin, ground coriander, salt, water

Directions:
sautee onions in oil, in a large shallow casserole, until transparent., toss in garlic, continue until fragrant., place rabbit pieces on top., cook, stirring energetically for 3-5 minutes until meat is browned., toss in the spices, stir to get everything nicely covered., add water., simmer, covered, for about 35-40 minutes or until cooked through., serve with mashed potatoes, rice or buckwheat.
Banana-Cranberry Spice Muffins


Ingredients:
egg, nonfat milk, banana, Gold Medal all-purpose flour, sugar, baking powder, ground cinnamon, ground nutmeg, salt, dried cranberries

Directions:
Heat oven to 400 degrees F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or use paper baking cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor].
In medium bowl, beat egg, milk and oil with fork or wire whisk until well mixed. Beat in bananas. Stir in crushed cereal; let stand 5 minutes.
Stir in remaining ingredients except cranberries until blended. Stir in cranberries. Divide batter evenly among muffin cups.
Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan to cooling rack. Serve warm.
Italian Summer  Cucumber Sandwiches


Ingredients:
cream cheese, milk, cucumber, fresh ground black pepper

Directions:
Peel the cucumber if waxed, then slice into 1/4" slices. Combine cucumbers with the cream cheese and Italian dressing mix.
Spread on rye bread.
Top with cucumber slices.
Sprinkle pepper over the top.
Enjoy!
Cabbage Balushka or Cabbage and Noodles
Category: side-dish
By rlecook

This Hungarian favorite is cabbage, onions, and egg noodles cooked in butter. Salt and pepper to taste. So easy, so good.

Ingredients:
1 (16 ounce) package egg noodles
½ cup butter
1 large onion, chopped
1 head cabbage, cored and chopped
salt and ground black pepper to taste

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well. Melt butter in a large skillet or wok over medium heat; cook and stir onion until browned, about 8 minutes. Cook and stir cabbage into onions until cabbage has wilted, another 5 to 8 minutes. Gently stir cooked noodles into cabbage mixture; season with salt and black pepper to taste.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 481.5
Fat: 18.9 g
Saturated fat: 10.7 g
Carbohydrates: 67 g
Sugars: 8.8 g
Dietary fiber: 7.8 g
Protein: 13.5 g
Cholesterol: 103.4 mg
Sodium: 161 mg