xiaoxl/recipe_data huggingface dataset:
Grilled Chicken Salad With Chorizo-Stuffed Olives in Citrus Vina


Ingredients:
extra virgin olive oil, shallot, lemon juice, lime juice, orange, zest of, ripe olives, flour, egg, panko breadcrumbs, canola oil, boneless skinless chicken breast, fingerling potatoes, olive oil, escarole, curly endive lettuce

Directions:
To prepare vinaigrette, heat a small amount of the olive oil in a medium saucepan.
Add shallot and cook for 5 minutes to soften.
Add juices and vinegar and bring to a boil.
Reduce heat slightly and cook until mixture is reduced to 1/4 cup. Let cool, then place in a blender.
With blender running, drizzle in remaining oil slowly to emulsify.
Chill until ready to use.
To prepare olives, carefully stuff with chorizo.
Dip each olive in flour, then egg, then bread crumbs.
Fry in  325°F oil for a few minutes or until golden brown on all sides. Remove from oil and drain.
To prepare salad, season chicken with salt and pepper.
Grill over medium heat for about 5 minutes on each side or until cooked through.
While chicken cools, season potatoes with salt and cook in hot oil until tender.
Place equal amounts of potatoes onto 4 serving plates.
Toss greens with chicken, peppers and enough vinaigrette to coat.
Season to taste with salt and pepper and place on top of potatoes.
Garnish each plate with 4 warm olives.
Balsamic Steak and Romano Salad


Ingredients:
boneless beef top sirloin steak, chopped tomatoes, canned whole kernel corn, romano cheese

Directions:
Preheat grill to medium heat. Grill steak 7 to 8 minute on each side or until medium doneness (160°F]. Cut steak across the grain into thin slices.
Toss greens with the tomatoes, corn and dressing in large bowl. Place on serving platter.
Arrange steak strips over greens mixture; sprinkle with the cheese.
Marinated Manchego Cheese


Ingredients:
garlic clove, white wine vinegar, tarragon, fresh thyme sprigs, black peppercorns, olive oil

Directions:
Cut the cheese into bite sized pieces (1-inch by 1-inch]. Leave the cheese's rind on. It acts as a stabilizer for the cheese pieces (don't worry if your cheese doesn't have the rind. This recipe will still work out. It is just more helpful and fancier when the rind is left].
Mix together the oil, peppercorns, garlic, and herbs. Pour over cheese in a small bowl. Cover and chill for up to 3 days.
Chicken Karaage (Japanese Fried Chicken)
Category: world-cuisine
By Brenda Sawyer Adamson

This is a simple yet delicious Japanese-style fried chicken flavored with ginger, garlic and sake and soy sauce. Serve as an appetizer or with rice and veggies to make a yummy meal. It even tastes good cold; my mom used to make this to take with us on picnics.

Ingredients:
2 tablespoons soy sauce
1 tablespoon sake (Japanese rice wine)
2 teaspoons grated fresh ginger
1 ½ pounds boneless, skinless chicken breasts, cut into bite-size pieces
2 cups vegetable oil for frying
¾ cup cornstarch

Directions:
Combine soy sauce, sake, and ginger in a large bowl. Add chicken; turn to coat. Cover with plastic wrap and let marinate in the refrigerator, about 30 minutes. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place cornstarch in a large resealable plastic bag. Add chicken; seal bag and toss until chicken is coated with cornstarch. Fry chicken in batches until juices run clear and it is golden brown, 2 to 3 minutes. Drain on paper towels or on a wire rack.

Prep time: 15 mins
Cook time: 2 mins
Total time: 47 mins
Yields: 4 servings

Calories: 495.1
Fat: 26.1 g
Saturated fat: 5.4 g
Carbohydrates: 33.1 g
Sugars: 0.3 g
Dietary fiber: 0.6 g
Protein: 28.9 g
Cholesterol: 96.9 mg
Sodium: 766.7 mg
My Shrimp and Rice Skillet for One


Ingredients:
brown rice, chicken bouillon cube, tomatoes, mushroom, onions, Worcestershire sauce, baby shrimp, sage, salt

Directions:
Cook rice according to directions, adding the bouillon cube to the water. (40-50 minutes].
Meanwhile, chop mushroom and add to onion in a small container. Pour Worcestershire sauce on top of them and let stand for a few minutes, or for as long as you need to cook the rice.
Heat small skillet, spray with non-stick spray and add the onion/mushroom mixture. Stir in tomatoes and the remaining spices. Cook until most of the liquid has evaporated, then add the shrimp.
Drain  rice and stir into the skillet mixture. Continue to stir fry until the liquid has evaporated.
Gluten-Free German Chocolate Cake With Dairy-Free Topping


Ingredients:
sugar, tapioca flour, potato starch, xanthan gum, baking powder, salt, eggs, water, gluten-free vanilla extract, pecans, coconut oil, gluten-free vanilla extract, pecans

Directions:
Preheat oven to 350°F.  Grease a 9x13-inch pan.
Combine the dry ingredients in a large bowl.
Melt the chocolate in a microwave safe bowl.  Melt for 30 seconds at a time, stirring after each interval, until melted.
Add the oil, water, eggs, and vanilla to the chocolate.  Stir until thoroughly combined.
Add the chocolate mixture to the flour mixture.  Stir until all the ingredients are completely incorporated.
Stir in pecans.
Pour into a greased 9x13-inch pan.  Bake at 350°F for 40 minutes or until an inserted toothpick comes out clean.
German Cake Topping Directions:
Combine the egg yolks, sugar, coconut oil (or butter], vanilla and milk in a medium sauce pan.
Cook over medium heat for about 15 minutes, until the mixture is thick and bubbly.
Remove for the heat and add the coconut and pecans.
Let the topping cool and thicken for about 30 minutes.  Then spread it over the top of the cooled cake.
Gougère Bourguignonne  (Cheesy Bread-Pastry from Burgundy


Ingredients:
gruyere, gruyere, butter, flour, eggs, salt

Directions:
Pour 200 ml of water in a saucepan with the salt and butter cut in pieces.
When butter is melted, remove pan from heat, add flour all at once, mix well and put the pan back on the heat.
Stir vigorously with a wooden spoon until the dough pulls away from sides of the pan.
Remove from heat and add the eggs one at a time, mixing well between each. Then add the grated cheese.
Preheat the oven to 200 ° Celsius.
Butter a pie pan and spread dough in the shape of a crown.
Cut the cheese into cubes and place them on the dough.
Bake for 45 min, lowering the oven 160 ° C halfway through cooking.
Remove the gougère from oven and let cool before serving.
Easy and Quick Beef Teriyaki


Ingredients:
garlic, dried red pepper flakes, oyster sauce, black pepper, sugar, paprika, green onion, onion, chicken broth, flour, cooked rice

Directions:
In a wok or stir-fry pan, heat oil on high.
Stir in garlic and dried red pepper flakes (cook for about 10 seconds].
Add in the beef strips; cook for about 1 minute.
Add in oyster sauce, soy sauce, salt, pepper, sugar and paprika; cook and stir for 1 minute.
Add in the stock; boil for 5 minutes over medium-low heat.
Add green onion and onion; stir-fry for 1 minute.
Add in dissolved flour, mixed with 3 tbsp water into the mixture; stir until blended and thickened.
Serve on cooked rice.
Guacamole


Ingredients:
yellow onions, red onion, garlic cloves, kosher salt, Hass avocadoes, lime, fresh cilantro leaves, plum tomato

Directions:
Soak the onion in cold water for 15 minutes. Drain and transfer to a large bowl.
On a cutting board, lightly sprinkle the garlic with ¼ teaspoon of salt and smash it into a paste with the side of a cook's knife. Transfer the paste to the bowl with the onion.
Using a knife cut the avocados in half, rotating around the seeds. Remove the seeds and discard. Using the knife, carefully make several slashes in the avocado flesh. Using a spoon, scoop the avocado flesh into the bowl with the onion and garlic. Repeat with the remaining avocado.
Add the lime juice, cilantro, tomato, and jalapeno, to taste, to the avocados. Using a rubber spatula or large fork, mix until just combined, keeping the guacamole chunky. Season with salt, to taste. Serve immediately.
Coconut Cilantro Rice


Ingredients:
long grain rice, unsweetened coconut milk, unsweetened coconut, fresh ginger, salt, fresh cilantro

Directions:
Bring the coconut milk to a boil in a medium sized pot.
Add the rice, ginger and salt.
Stir and bring to a boil.
Reduce heat to low and then cover and simmer for 20 minutes.
While waiting, heat the shredded coconut in a skillet, toasting it lightly.
Remove from heat and set aside.
When the rice has cooked for 20 minutes, fluff it with a fork and throw out the ginger root.
Toss with toasted coconut.
Garnish with chopped cilantro just before serving.
Veal Liver With Onions & Bacon


Ingredients:
veal liver, bacon, Spanish onion, flour, butter

Directions:
Drain and rinse liver in cold water of all blood.
Slice bacon in half and lightly brown in a heavy skillet -- cast iron is best.
Add the sliced onion and cook until all is lightly brown, making sure that the bacon doesn't get too crisp.
Remove bacon and onion from skillet; set aside and keep warm, reserving bacon grease.
Put flour in a sealable bag or container.
Dredge the liver, making sure all of it is coated well.
Melt the butter in skillet.
Place liver in skillet & LIGHTLY season with Lawry's Seasoned Salt.
Brown S-L-O-W-LY, until all has turned a nice golden brown, being careful NOT to overcook -- cook in batches, if needed.
Remove to warm plate/platter and top with bacon/onion mixture.
Serve with Recipe #331767 and gravy.
Quick and Easy Zesty Marinated Mushrooms


Ingredients:
"white button mushrooms"

Directions:
Place mushroom caps in a gallon zip-loc bag with salad dressing. Marinate for at least 30 minutes.
Preheat grill medium high heat.
Remove from bag and place on vegetable grill tray (small holes so they won't fall through] or aluminum foil if you don't have a veggie grill pan. Close grill lid.
***If you do not have a grill pan you can also thread 3 or 4 mushrooms (depending upon size]onto skewers and cook on the grill.***.
Grill 10 minutes or until bottom side is lightly browned and mushrooms are almost cooked.
Turn mushrooms and cook 5 more minutes.
You can baste with excess marinade if you wish at anytime during the cooking process.
These are very hot so "try" to let them cool a little before taking your first bite.
Enjoy!
(Preparation time includes marinating time].
Chewy Watermelon Rind Candy
Category: desserts
By BJMeltz

Instead of throwing away those watermelon rinds, turn them into a sweet treat with sugar, mint, and sweet basil. If you like, you can roll the dehydrated candy pieces in coarse sugar. Eat immediately or store in the freezer for up to 1 year.

Ingredients:
1  watermelon rind, peeled
4 cups water
4 cups white sugar
½ cup spearmint leaves, coarsely chopped
1 tablespoon dried sweet basil

Directions:
Cut watermelon rind into 2-inch long, 1-inch wide, and 1/2-inch thick pieces. Combine water, sugar, spearmint, and basil in a large pot. Bring to a rolling boil. Strain out spearmint and basil. Add watermelon rind, making sure pieces are completely immersed. Cook until rind is soft, about 5 minutes. Drain watermelon pieces and arrange in a single layer on dehydrator trays. Dry according to manufacturer's instructions until pieces are candied and dried, 6 to 8 hours.

Prep time: 20 mins
Cook time: 10 mins
Total time: 6 hrs 30 mins
Yields: 12 servings

Calories: 380.8
Fat: 1.7 g
Saturated fat: 0.2 g
Carbohydrates: 94.1 g
Sugars: 66.6 g
Dietary fiber: 2.2 g
Protein: 2.5 g
Sodium: 11.1 mg
Peach Freezer Jam (Fruit Juice Sweetened)


Ingredients:
"fresh lemon juice"

Directions:
Gradually stir in pectin into apple and lemon juice in a medium saucepan until dissolved. Bring to a full rolling boil that cannot be stirred down, over medium high heat, stirring constantly. Remove from heat.
Stir in peaches and stir for 1 minute. Ladel jam into clean plastic containers leaving 1/2 inch headspace. Put on caps and let jam sit in fridge until set. Put in the freezer for up to 1 year or keep in the fridge for up to 3 weeks.
Smothered Pork Chops


Ingredients:
kosher salt, garlic powder, fresh ground black pepper, paprika, poultry seasoning, flour, canola oil, sweet onions, chicken broth, fresh rosemary, dried rosemary

Directions:
Combine the salt, garlic powder, pepper, paprika, and poultry seasoning in a small bowl.  Rub about half of the seasoning into each pork chop.  (Reserve the remaining seasoning for the gravy.]  Spread 1/4 cup of the flour in a shallow dish.  Dredge each pork chop in the flour.
Heat oil in a heavy skillet over medium-high heat.  Add pork chops and cook until they are well browned, about 3 minutes per side.  Transfer the pork chops to a paper towel-lined plate to drain.
Add the onion to the skillet (don't pour off any drippings].  Cook until the onion is softened and beginning to brown, about 7-8 minutes.  Add the remaining 1/4 cup flour and cook, whisking constantly until the mixture is thickened and golden brown.  Add the chicken broth and whisk until smooth.  Stir in the remaining seasoning.  Bring the mixture to a boil over medium-high heat.  Return the pork chops to the skillet and add the rosemary.  Reduce heat to a simmer, cover, and cook until the pork is tender, about 1 hour.
Chinese Fried Walnuts
Category: appetizers-and-snacks
By Valerie

I am always asked to bring these walnuts whenever we have a get together with family or friends. They are perfect on tables at a bridal or baby shower, and no one can ever figure out how they are made. Very addicting!

Ingredients:
1 pound shelled walnuts
1 cup granulated sugar
vegetable oil for frying
salt to taste

Directions:
Place walnuts in a medium stock pot. Cover with water and boil for 2 minutes. Strain, but do not rinse. Transfer to a bowl, and toss with sugar while still hot until well coated. Heat 3 inches of oil in a large saucepan over medium-high heat. When oil appears to shimmer, fry 1 nut to test for heat. Nut should begin to sizzle immediately. Fry 1/3 batch of nuts at a time for 4 to 5 minutes uncovered. Toss nuts before each batch, and repeat. Using a slotted spoon, transfer each batch to a cookie sheet to cool. Season to taste with salt, and break apart when cool.

Prep time: 10 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 12 servings

Calories: 474
Fat: 43 g
Saturated fat: 4.7 g
Carbohydrates: 21.9 g
Sugars: 17.6 g
Dietary fiber: 2.5 g
Protein: 5.8 g
Sodium: 194.5 mg
Yorkshire Pudding
Category: bread
By Mort Tibble

A yummy and traditional addition to the holiday feast. If you intend to make this, the timing has to be juuuuust right. I would suggest preparing the mixture the evening before, and having it ready while the roast beef is cooking. Originally submitted to ThanksgivingRecipe.com.

Ingredients:
1 ½ cups all-purpose flour
¾ teaspoon salt
¾ cup milk, room temperature
3  eggs, room temperature
¾ cup water
½ cup beef drippings

Directions:
Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it's the day before, cover in the fridge overnight). If the batter has been refrigerated, allow it to come up to room temperature before using.  When the roast beef is ready to come out of the oven, ready the mixture. Preheat oven to 400 degrees F (205 degrees C). Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9x12 inch baking dish and place into the oven until the drippings sizzle. Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut into eight portions and serve immediately.

Prep time: 5 mins
Cook time: 30 mins
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 157.1
Fat: 3.3 g
Saturated fat: 1.2 g
Carbohydrates: 19.1 g
Sugars: 1.3 g
Dietary fiber: 0.6 g
Protein: 11.8 g
Cholesterol: 89.1 mg
Sodium: 261.3 mg
Callaloo (Creamy Spinach and Okra)


Ingredients:
spinach, okra, green peppers, onion, garlic cloves, coconut milk, salt, lemon

Directions:
Wash and stem spinach and rip or chop leaves into medium sized pieces.  Wash okra de-stem and chop into smaller chunks.  Mince up your onion, garlic, hot pepper and sweet pepper.
Heat a medium sized pot on med-high add in some oil.
When oil is hot add in onion and cook until it starts to become translucent, now add in your garlic and chili, cook until a golden brown.
Add in your coconut milk starting with half a can and stir everything together.
Add in your spinach, okra and sweet pepper.  Turn down heat and mix well letting the spinach welt.  Add more coconut milk if needed, you want to keep the coconut milk just below the food line.
Cook for about 15 to 20 minutes until the okra and spinach are soft, and mash easily.
Remove from heat and blend or mash everything together.
Return to heat on low and add salt as needed.
Serve on rice with lemon wedges and enjoy!
It makes a great side dish or a meal on it's own.
Blue Cheese Tart


Ingredients:
all-purpose flour, butter, cream cheese, blue cheese, egg, fresh coarse ground black pepper, pine nuts, fresh parsley

Directions:
Heat oven to 375°F Place flour in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in water with fork until flour is just moistened. Shape into a ball. Roll out pastry on lightly floured surface into 12-inch circle.
Place into 9 or 10-inch tart pan with removable bottom or pie pan; press firmly on bottom and up sides of pan. Cut away excess pastry; prick all over with fork. Bake for 17 to 22 minutes or until very lightly browned.
Meanwhile, combine cream cheese and blue cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, gradually adding whipping cream, egg and ground pepper until blended. Spread into baked pastry. Sprinkle with roasted red pepper, pine nuts and parsley.
Bake for 20 to 25 minutes or until filling is set. Let stand 20 minutes before serving. Cut into wedges. Cover; store refrigerated.
Creamy Chicken Broccoli Bake


Ingredients:
boneless skinless chicken breast halves, MINUTE White Rice, milk, Velveeta American cheese spread, Miracle Whip, Miracle Whip light

Directions:
Mix all ingredients., Spoon into 12x8 inch baking dish., Bake at 375 for 30 minutes or until chicken is cooked through.
Rolo®-Filled Chocolate Cookies
Category: desserts
By Malorylarson

A family favorite and always the first to go at bake sales. These cookies are soft and fudgy with warm caramel in the middle. Best served warm.

Ingredients:
2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup white sugar
1 cup firmly packed brown sugar
1 cup butter, softened
2 teaspoons vanilla extract
2  eggs
48  chocolate-covered caramel candies (such as Rolo®)
2 tablespoons white sugar
4 ounces chocolate almond bark (chocolate confectioners coating)  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Mix flour, cocoa powder, and baking soda together in a small bowl. Beat 1 cup white sugar, brown sugar, and butter together in a large bowl until light and fluffy. Add vanilla extract and eggs; beat well. Stir flour mixture into sugar mixture; mix well. Lightly flour hands. Shape about 1 tablespoon dough around 1 chocolate-covered caramel candy, covering it completely. Repeat with remaining dough and caramel candies. Place 2 tablespoons white sugar in a small bowl. Press one side of each ball into sugar. Place balls, sugar sides up, onto a baking sheet, about 2 inches apart. Bake in the preheated oven until cookie is set and slightly cracked, 7 to 10 minutes. Cool on the baking sheet for about 2 minutes. Transfer cookies to a wire rack to cool completely. Melt almond bark in a saucepan over low heat. Drizzle over cookies.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 4 dozen cookies

Calories: 125.1
Fat: 5.8 g
Saturated fat: 3.6 g
Carbohydrates: 18.1 g
Sugars: 11.2 g
Dietary fiber: 0.7 g
Protein: 1.6 g
Cholesterol: 18.3 mg
Sodium: 63.8 mg
Moroccan Style Couscous


Ingredients:
low sodium chicken broth, tomato paste, ground cumin, salt, ground cayenne pepper, ground cinnamon, raisins, onion, garlic, turnips, carrot, chickpeas

Directions:
In 1 tbsp of oil fry your garlic.
Add spices and raisins cooking at low temperature to avoid the raisins from burning.
Add your chicken broth combined with the tomato paste.
Let your sauce boil for 10 minutes and taste to see whether or not you have sufficient flavor.
Add in chicken thighs and cook for 25 minutes or until chicken is cooked.
The last step is to add your vegetables and chickpeas. Cook until softened but not mushy.
Serve on a bed of couscous along with harissa sauce if you like your dish to be spicy.
Enjoy!
Baby Spinach With Nut Crusted Mozzarella


Ingredients:
walnuts, cashews, seasoning salt, all-purpose flour, egg, milk, fresh mozzarella cheese, salt, fresh ground black pepper, olive oil, olive oil, yellow onion, red onion, scallions, garlic, honey, fresh spinach

Directions:
In a food processor, finely chop the pecans. Add 1/2 teaspoon seasoned salt and 1/2 cup of the flour to form a coarse meal. Set aside.
In a shallow bowl, combine the remaining 1 cup flour with the remaining 1/4 teaspoon seasoned salt. Set aside.
To make the egg wash, whisk the egg and milk together in another shallow bowl; set aside.
Season both sides of the cheese slices with salt and pepper. Dredge each slice in the flour, lightly shaking off any excess, then dip each slice in the egg wash, allowing  any extra to drip off; then dredge the slices in the pecan meal to coat both sides. Set aside for several minutes to allow the coating to "set".
In a medium saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring, until they caramelize, 10 to 12 minutes. Add the scallions and garlic and cook, stirring for 1 minute. Whisk in 1/2 cup of  olive oil, the vinegar, and the honey.  Season with salt and black pepper and remove from the heat. Set aside.
In a large frying pan over medium heat, heat the remaining 2 tablespoons olive oil. Saute the cheese in the pan until the crust is golden, 1 to 2 minutes on each side. Drain on paper towels.
Mix the spinach with the caramelized onion/honey dressing and season with salt and pepper, if you like.
To serve, divide the greens into 4 equal portions in the center of 4 salad plates. Arrange 2 slices of cheese around the greens on each plate. Enjoy!
Cheddar Dill Scones


Ingredients:
all-purpose flour, cheddar cheese, fresh parsley, baking powder, dill weed, salt, butter, margarine, eggs, half-and-half

Directions:
heat oven to 400*F.
in medium bowl combine all ingredients except eggs and halh-and-half.
cut in butter until crumbly.
stir in eggs and half-andhalf just until moistened.
turn dough onto lightly floured surface, knead until smooth about 1 minute.
divide dough in half, roll each half into 8" (20cm] circle.
cut each circle into 8 pie shape wedges.
place 1inch apart on cookie sheet.
bake for 15 to 20 minutes, or until lightly browned.
Triple Fruit Cookies


Ingredients:
brown sugar, butter, light corn syrup, vanilla extract, egg, all-purpose flour, baking powder, baking soda, cinnamon, salt, allspice, dried cranberries, dried cherries, sweetened flaked coconut

Directions:
Preheat oven to 350.
Place sugar and butter in mixing bowl and beat until well-creamed.
Add corn syrup, orange juice, vanilla, and egg and beat until well combined.
Combine flour and next five ingredients.
Add flour mixture to butter mixture and stir until just combined.
Add dried fruits and coconut and stir gently.
Drop dough by rounded teaspoonfuls on ungreased baking sheets about 2 inches apart.
Bake at 350 for 12 minutes or until golden.
Cool on pan 1 minute and then remove to wire racks.