xiaoxl/recipe_data huggingface dataset:
Kahlua Parfaits


Ingredients:
instant coffee, Kahlua, small marshmallows, sour cream

Directions:
Combine coffee, Kahlua and marshmallows in the top of a double boiler.  Stir until marshmallows are melted and smooth.
Refrigerate until cool.
Once the mixture is cool, stir in the sour cream.
Layer in parfait or wine glasses: the chocolate crumbs and the cream mixture, ending with the crumbs on top.
Refrigerate until firm.
Cherry Ricotta Muffins


Ingredients:
ricotta cheese, eggs, buttermilk, pure vanilla extract, fresh lemon juice, butter, all-purpose flour, sugar, baking powder, baking soda, salt, lemon zest, cherries

Directions:
Preheat oven to 350 degrees F.
Line 12 muffin pans with paper liners.
In a medium sized bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition.
Add the buttermilk, vanilla extract, lemon juice, and cooled and melted butter, mixing well. Set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
Add the buttermilk and egg mixture to the flour mixture.
Stir just until combined and then fold in the cherries.
Divide the batter amongst the 12 muffin cups.
Place in the oven and bake about 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.
Remove from oven and place on a wire rack to cool.
Strawberry Cheesecake Oatmeal


Ingredients:
light cream cheese, strawberries, vanilla extract, graham cracker squares, sugar substitute

Directions:
pour oat bran in a large bowl and add enough water to cover, stir.
microwave for about 2 minutes (or more if watery].
add light cream cheese and stir until smooth.
add vanilla extract.
add sugar substitute.
stir in strawberries (with tops removed and cut into 4 sections].
crush graham crackers in your hands and sprinkle over the oatmeal.
Indonesian Chicken Satay


Ingredients:
peanut butter, crushed red pepper flakes, boneless skinless chicken breast

Directions:
Heat grill.
In small bowl, combine all ingredients except chicken; mix until smooth.
Loosely thread chicken strips onto four 12 inch skewers.
When ready to grill, place chicken on grill over medium heat .
Brush chicken with peanut butter mixture.
Cook 8 to 10 minutes or until chicken is no longer pink in center, turning once and brushing with peanut butter mixture.
Spicy Smokin' Burgers


Ingredients:
ground beef, onion, Worcestershire sauce, garlic cloves, chipotle chile in adobo, adobo sauce, fresh ground black pepper, seasoning salt

Directions:
In a bowl combine all ingredients except the seasoned salt using clean hands to mix.
Shape into 3-4 patties.
Place onto a plate.
Cover and refrigerate for 24 hours.
Grill until cooked thoroughly seasoning the outside of the patties with seasoned salt about halfway through or towards the end of grilling.
Orange Brunch Cake


Ingredients:
butter, sugar, vanilla extract, orange zest, flour, baking powder, baking soda, salt, buttermilk, walnuts, dates, sugar

Directions:
Beat egg whites till stiff.
Cream 1 cup butter with 1 cup sugar till  creamy.
Add egg yolks; beat.
Add salt, peel, vanilla; beat.
Sift flour, baking powder and baking soda together.
take a little out to flour dates and nut,or they will sink to bottom
Add alternately flour and buttermilk, ending with dry ingredients.
Fold in dates and nuts.
Fold in egg whites.
Turn into bottom greased only 13x9x2 inch pan. (i used springform pan ].
Bake at 350° for 40 minutes or until cake tests done.
Pour sauce over cake while still warm.
Heat to boiling 1/2 cup sugar and orange juice together and pour over cake. (i didnt need to do this it was orangey and sweet enough for us and moist enough ].
Almond Chicken Salad


Ingredients:
lemon juice, mayonnaise, salt, chicken, celery

Directions:
Combine lemon juice, mayonnaise, and salt and blend well., Toss with chicken, celery and almonds., Serve on bread or crisp lettuce.
Almond Popcorn Crunch


Ingredients:
granulated sugar, brown sugar, light corn syrup, water, salt, butter

Directions:
Butter a large bowl.
In a quart saucepan, combine sugars, syrup, water and salt.
Cook to 235 degrees on a candy thermometer.
Add almonds; cook to 250 degrees stirring occasionally.
Continue cooking to 295 degrees, stirring occasionally.
Add butter; stir until melted and completely blended into the syrup mixture.
Remove from heat.
Add half the popcorn.
Stir syrup up from the bottom of the pan, coating corn well.
Pour remaining popcorn into the buttered bowl.
Pour mixture over the popcorn in the bowl; stir until all corn is covered and almonds are evenly distributed.
Spread mixture onto a cold buttered surface; break apart with a fork.
Mexican Chicken


Ingredients:
boneless skinless chicken breasts, Rotel Tomatoes, milk, mild cheddar cheese

Directions:
Cook the chicken in broth or water in a frying pan until done. Shred and set aside.
In a large mixing bowl, add Cream of Chicken, Cream of Mushroom, Rotel Tomatoes, and can of milk. Wisk until fairly smooth.
Crumble Dorritos while still in the bag.
In a buttered casserole dish, place a layer of the soup mix (don't use all of it].
Next add a layer of the crumbled dorritos.
Then add a layer of the chicken.
Repeat layers until all gone.
Cover dish with aluminum foil and bake in 375 degree oven for 45-50 minutes.
Remove from oven and remove the foil. Sprinkle a generous amount of the mild cheddar cheese over the top and return to oven, uncovered, and bake until the cheese is hot, melted, and bubbly. Let stand 2-3 minutes and then enjoy!
Buttermilk Spice Crisps


Ingredients:
butter, sugar, egg, buttermilk, all-purpose flour, baking soda, ground cinnamon, ground allspice, ground cloves, ground nutmeg

Directions:
In a large bowl, cream butter and sugar until light and fluffy.
Beat in egg and buttermilk.
Combine the flour, baking soda, cinnamon, allspice, cloves and nutmeg; gradually add to the creamed mixture and mix well.
Shape into two 9-in. rolls; wrap each in plastic wrap.
Refrigerate for 4 hours or until firm.
Unwrap and cut into 1/4-in. slices.
Place 2 inches apart on ungreased baking sheets.
Bake at 350° for 10-12 minutes or until golden brown.
Remove to wire racks to cool.
Zea's Roasted Corn Grits


Ingredients:
onion, garlic, butter, heavy whipping cream, yellow corn grits

Directions:
Remove husk from corn and roast on grill until slightly blackened. Remove the corn from the cob.  Lightly chop the corn.  (Also, see other roasting methods in 'note' below].
Melt butter in a large skillet and saute the onions until slightly soft; add garlic and cook until both are softened.
With chicken stock (or slightly less than 1 1/2 cups stock & 1 1/2 cups water], prepare the grits according to the package directions. Grits should be very soft.
When the grits are almost done, add the corn kernels, sauteed onions and garlic, and cream. Simmer, stirring constantly, for about 5 minutes or longer until thickened. Season with salt and pepper.  Can garnish with thinly sliced green onions.
Note:  Kernels of corn can be cut off and roasted in a cast iron skillet in the oven or soak the corn in its husk in cold water for 30 minutes, then roast the whole ear in the husk on a grill about 20 minutes.  Can, also, be roasted or in the oven for about 30 minutes. Once the corn is done, the silk is very easy to remove.
Fannie Mae Fudge


Ingredients:
sugar, milk, vanilla, marshmallows, butter, baker's unsweetened chocolate squares, walnuts

Directions:
Mix sugar, milk, vanilla and butter in pan.  Bring to a boil for 2 minutes, turn off heat.
Add marshmallows and stir until melted.
Add all chocolate and stir until melted.
Add nuts and fold into mixture.
Pour into a greased raised edge cookie sheet or jelly roll pan.
Set aside and let cool to room temperature and then cut into bite size pieces.
Enjoy!
Chicken Piccata Casserole
Category: meat-and-poultry
By Bibi

I love chicken piccata, but I don't love cooking it on top of the stove. Get the great piquant taste of chicken piccata, without the spatters, in the oven! It's more convenient, and it frees you up to tend to the other parts of dinner, like some tasty pasta, and maybe a vegetable or a salad.

Ingredients:
cooking spray
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cloves garlic, minced
½ cup chicken broth
½ cup half-and-half
¾ cup grated Parmesan cheese, divided
¼ cup lemon juice
¼ cup capers, drained
salt and ground black pepper to taste
3 (8 ounce) skinless, boneless chicken breast halves
1 medium lemon, sliced
3 tablespoons dry bread crumbs
2 tablespoons chopped fresh parsley, or to taste

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Melt butter in a medium skillet over medium heat. Stir in flour and garlic; stir constantly until garlic is fragrant and flour is mixed well, about 1 minute. Pour in chicken broth and half-and-half. Bring to a boil, stirring frequently, until sauce is bubbly and thick, about 5 minutes. Remove the skillet from heat and stir in 1/2 cup Parmesan cheese, lemon juice, capers, salt, and pepper. Set aside. Slice each chicken breast lengthwise into 2 cutlets. Place in a single layer in the prepared dish. Season with salt and pepper. Spread the sauce evenly over the chicken and top with lemon slices. Combine remaining 1/4 cup Parmesan cheese and bread crumbs. Sprinkle evenly over the casserole. Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), 20 to 25 minutes. Garnish with fresh parsley and serve warm.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 251.3
Fat: 11.7 g
Saturated fat: 6.3 g
Carbohydrates: 9.1 g
Sugars: 0.7 g
Dietary fiber: 1.3 g
Protein: 27.8 g
Cholesterol: 85.5 mg
Sodium: 502.4 mg
Watermelon Smoothie


Ingredients:
watermelon, guava juice, guava nectar

Directions:
Put ice in blender., Add watermelon., Add guava juice., Blend on highest speed for 5 second., and then on 2nd highest speed for 5 more seconds.
Quick Cabbage and White Bean Soup


Ingredients:
olive oil, bacon bits, sweet onion, dried thyme, vegetable broth

Directions:
Put soup pan on medium high heat.
Pour olive oil in pan.
Crisp bacon bits in oil.
Add onion and cook until softened slightly.
Add thyme, beans, coleslaw mix, and broth.
Reduce heat to medium and cook until coleslaw mix is soft and soup is heated through.
Salt and pepper to taste.
Serve in bowls with a sprinkle of cheese.
Lemon-Garlic Green Beans


Ingredients:
green beans, garlic clove, butter, salt, pepper

Directions:
In a large covered pot (with steaming basket in place] boil 2 inches of water.
Place green beans into steamer and steam for about 10 minutes. -Keep the beans that beautiful, fresh green color- with a bit of a bite.
Drain beans into collander and set aside.
Heat same pot over medium heat.
Melt butter and gently saute garlic.
Place beans into butter mixture and coat.
Squeeze lemon onto beans, season with salt and pepper.
Bacon Deviled Eggs


Ingredients:
eggs, bacon, cheddar cheese, paprika

Directions:
Boil eggs until rapidly boiling.  Cover and removed from stove., Leave in pan for 15 minutes., Cool down in refrigerator or in pot of cold water., Split eggs lengthwise, take out yolk., Mix yolk with remaining ingredients except paprika., Fill eggs with mixture and sprinkle paprika on top.
Sourdough Sandwich Buns (Schlotzsky Style)


Ingredients:
instant yeast, water, sugar, salt, unbleached all-purpose flour, butter, egg, cornmeal

Directions:
Mix all of the ingredients together -- by hand, mixer, or in a bread machine or food processor -- just until the dough comes together; it will remain slightly sticky and soft.
Remove dough from bowl onto a well-floured surface, and let it rest for 30 minutes.
Roll the dough into a 16 1/2 x 8 1/2-inch rectangle approximately 1/3 to 1/2-inch thick.
Cut it into eight 3 3/4-inch (approximately] circles.
Dust a baking sheet with cornmeal; grease the English muffin rings (or other round, metal rings approximately 3 3/4 inches in diameter], and place them on the baking sheet.
Fill each ring with a piece of dough; sprinkle the tops with cornmeal.
Place a baking sheet on top of the rings and dough, and let the buns rise for 40 minutes.
Bake the buns in a preheated 375°F oven for 20 to 25 minutes, until they're lightly browned top and bottom.
Remove them from the oven.
After cooling for 10 minutes, remove rings move to wire rack.
Verna's Easy Fishcakes


Ingredients:
canned tuna, egg

Directions:
Combine all ingredients., Form patties., Panfry in butter on medium heat.
Cheesey Potato & Hot Sausage Breakfest #SP5


Ingredients:
hot Italian sausage links, eggs, monterey jack pepper cheese, olive oil

Directions:
In a 12" skillet add sausage links, poke holes in the links with a fork or toothpick to release some grease, add 2 cups of water and cook on medium heat turning often until water is gone,  about 20 minutes. continue cooking & turning until the links are browned on all sides, remove from pan & slice the links 3/4" inch and save for next step.
In a 12" Skillet or dutch oven,  heat 2 Tbls of oil on Medium heat.
Add Potatoes and the Pre-cooked, & browned,  Hot sausage slices.
Mix well, flatten,add salt &pepper and cook on medium heat for about 8 minutes.
add 1 tbls of oil drizzled around on top of potatoes and turn with spatula.
cook for another 8 minutes or until potatoes are soft and browning.
turn them again if you want to brown them more. for a few minutes.
Reduce heat to medium-low. Add eggs. Cook for 3 to 4 minutes, stirring occasionally, until eggs are set.
Top with Cheese, turn off heat and cover with a lid or foil for a minute or 2.
so the cheese melts some.
serve with a cup of OJ and Toast.
Cumin Get It Chicken Soup


Ingredients:
olive oil, chicken drumsticks, chicken broth, carrots, celery, onions, garlic cloves, cumin, chili powder, orzo pasta, zucchini, whole kernel corn

Directions:
In a large pot, heat half of the oil over medium heat. Add drumsticks, turn and brown on all sides, approximately 5 minutes.
Meanwhile, heat remaining oil in frying pan over medium heat. Add carrots, celery, onion and garlic. Saute until slightly soft, about 5 minutes. Add cumin and chilli powder, stir to coat vegetables and let spices toast for a couple of minutes and turn off heat.
In chicken pot, add 6 cups of broth and be sure to scrape any chicken bits from the bottom of the pot. Bring to a boil, reduce heat and simmer drumsticks for 10 minutes. Remove chicken with tongs to cool and skim any foam off the top of the broth.
Add remaining 2 cups of broth to frying pan, to help spices release from the pan. Scrape bottom of pan and pour contents into large pot. Add orzo and zucchini and bring to a simmer for 10 minutes.
Remove chicken meat from drumstick bones. Be sure to remove the hard rubbery bits that can be found at the end of the tendons. Cut meat into large chunks. Add meat and corn to soup and simmer until heated through and orzo is cooked to your liking.
Add salt and pepper if you prefer but we found that it really didn’t need it.
Grandpa Long's Blueberry Cake


Ingredients:
sugar, egg, butter, flour, baking soda, salt, vanilla extract, milk, fresh blueberries, vinegar

Directions:
Take milk and vinegar and mix together to make sour milk, set aside.
Cream sugar, egg, and butter until fluffy.
Sift together flour, baking soda, and salt together into large bowl.
Gradually beat in butter mixture along with the vanilla and sour milk.  Beat until batter is smooth.
Stir in blueberries.
Grease and flour a 9 x 13 pan and pour batter into pan.
Bake at 350 degrees for 45 to 50 minutes. Serve warm or allow to cool and frost with your favorite frosting.
Kickin' Chicken Stir Fry
Category: world-cuisine
By ally-gator

A great, easy stir fry with a good, spicy kick. This is a great way to stretch your protein while enjoying an awesome meal for two!

Ingredients:
4 cups water
¼ teaspoon salt
2 tablespoons butter
3  dried red chiles, broken into several pieces
2 cups uncooked white rice
1 tablespoon sesame oil
2  garlic cloves, minced
2 tablespoons soy sauce, divided
1  skinless, boneless chicken breast half, diced
1 teaspoon dried basil
1 teaspoon ground white pepper
½ teaspoon dry ground mustard
1 pinch ground tumeric
1 tablespoon butter
1 ½ cups broccoli florets
1 cup diced green bell pepper
1 cup diced red bell pepper
½ cup diced onion
1 teaspoon lemon juice

Directions:
Combine water, salt, 2 tablespoons butter, and red chili peppers in a pot over medium-high heat. Bring to a boil. Stir in rice, cover, and lower heat to medium. Cook until rice is tender, 15 to 20 minutes, stirring occasionally. Heat sesame oil in a skillet or wok over medium heat. Cook and stir garlic until fragrant, about 1 minute; pour in half the soy sauce. Cook and stir chicken, basil, white pepper, dry mustard, and turmeric with garlic until chicken is browned, no longer pink in the center, and juices run clear, 5 to 8 minutes. Mix remaining soy sauce into chicken mixture. Cook and stir 1 tablespoon butter with broccoli, green pepper, red pepper, and onion in a separate skillet until tender, about 10 minutes.  Stir lemon juice into vegetables. Toss vegetables with chicken.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 584.2
Fat: 15.5 g
Saturated fat: 6.4 g
Carbohydrates: 95 g
Sugars: 3.6 g
Dietary fiber: 4.2 g
Protein: 17.9 g
Cholesterol: 39.7 mg
Sodium: 768.8 mg
Toasted Pumpkin Seeds with Sugar and Spice
Category: appetizers-and-snacks
By Jani

This is a delicious unique variation of toasted pumpkin seeds. Easy to prepare and hard to mess up. Once you start eating them, you won't be able to stop!

Ingredients:
1 cup raw pumpkin seeds, rinsed and dried
6 tablespoons white sugar, divided
¼ teaspoon salt
½ teaspoon pumpkin pie spice
1 tablespoon vegetable oil

Directions:
Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer. In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 cup

Calories: 290
Fat: 19.3 g
Saturated fat: 3.5 g
Carbohydrates: 25 g
Sugars: 19.1 g
Dietary fiber: 1.4 g
Protein: 8.5 g
Sodium: 151.7 mg
Maharaja Exotic Drink


Ingredients:
cardamom pods, vodka, dark Creme de Cacao, mint sprig

Directions:
Crush the cardamom pods and mash them with sugar syrup in a shaker., Add ice, vodka and creme de cacao., Shake vigorously and strain in an iced cocktail glass.  Garnish with mint.
Dutch Crunch Rolls
Category: bread
By melody741

If you live in the SF Bay Area, you've probably had one of these at some time or another. I guess in the UK they are also known as Tiger Bread. These crunchy little rolls are great with dry Italian salami and thickly sliced American cheese or in place of buns for hamburgers. Store in an airtight container.

Ingredients:
1 ¼ cups warm water (105 degrees F/41 degrees C)
2 teaspoons active dry yeast
2 ½ teaspoons white sugar
1 ½ cups all-purpose flour
1 ½ cups bread flour
1 teaspoon salt
1 ½ cups white rice flour
1 cup warm water (105 degrees F/41 degrees C)
2 tablespoons vegetable oil
2 tablespoons white sugar
2 tablespoons active dry yeast
¼ teaspoon salt

Directions:
Combine 1 1/4 cup warm water and 2 teaspoons yeast in a large bowl; stir until yeast is dissolved. Stir in 2 1/2 teaspoons sugar. Let stand until yeast forms a creamy foam, about 10 minutes. Sift 1 cup all-purpose flour, 1 cup bread flour, and 1 teaspoon salt together in a separate bowl. Stir into the yeast mixture. Add remaining all-purpose and bread flour, 1/2 cup at a time, until dough pulls away from the side of the bowl. Place dough on a lightly floured surface; knead until smooth, about 8 minutes. Transfer to a greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour. Punch dough down and cut into 9 equal pieces. Press down on each piece with your palm and roll against the work surface to form into a ball. Place balls of dough on a baking sheet lined with parchment paper. Cover with greased plastic wrap; let rise until puffy, 40 to 50 minutes. Preheat oven to 375 degrees F (190 degrees C). Combine rice flour, 1 cup warm water, vegetable oil, 2 tablespoons sugar, 2 tablespoons yeast, and 1/4 teaspoon salt in a bowl to make topping. Let rest for 5 minutes. Spread topping thickly over tops and sides of the rolls. Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool on a wire rack.

Prep time: 40 mins
Cook time: 25 mins
Total time: 3 hrs
Yields: 9 rolls

Calories: 307.4
Fat: 4.2 g
Saturated fat: 0.6 g
Carbohydrates: 58.9 g
Sugars: 4.1 g
Dietary fiber: 2.5 g
Protein: 7.8 g
Sodium: 327.4 mg
Thai Chickpea Pizza


Ingredients:
plum sauce, chickpeas, red pepper flakes, red onion, green onion, cilantro

Directions:
Preheat oven to 500 degrees.
Toss chickpeas with plum sauce and stir to coat. Let sit while you slice the onion and peppers.
Spoon the chickpeas and plum sauce over the prepared crust spreading out as much as possible.
Sprinkle red pepper flakes over the plum sauce to taste (remember, the peanut sauce adds heat as well!].
Layer on the onion and peppers.
Reduce oven to 450 degrees and bake for 12-13 minutes.
Remove the pizza from the oven and drizzle peanut sauce over the pizza.
Finish with green onions and cilantro.
Mexican Ground Beef Quinoa Skillet


Ingredients:
lean ground beef, onion, diced tomatoes, quinoa, water, chili powder, ground cumin

Directions:
Brown ground beef and onion and drain excess fat.
Rinse quinoa.
Add tomatoes, chilies, quinoa, water and spices to ground beef and simmer, uncovered, for about 25 minutes.
If water evaporates, cover pan for remainder of cooking time.
Wasabi Bloody Mary


Ingredients:
fresh lime juice, wasabi, Worcestershire sauce, salt, vodka

Directions:
Combine lime juice and wasabi with a whisk, until wasabi dissolves.
Combine wasabi mixture, veggie juice, Worcestershire sauce, pepper sauce and salt in a pitcher; chill.
Stir in vodka and serve over ice.
Lomo Saltado


Ingredients:
potatoes, garlic cloves, ground cumin, beef tenderloin, red onions, soy sauce, vinegar, plum tomatoes, potato

Directions:
Peel and cut potatoes into 1/2 inch thick french fries, and place in ice water.
Cut beef into thin 1/2 inch strips. Mash garlic cloves. Heat vegetable oil in a skillet and saute garlic with the cumin for 1 minute.
Add beef and cook on medium high heat until browned on all sides.
Remove beef from heat and season with salt and pepper. Set aside.
Add the onions and hot yellow pepper to the same pan and cook 2 to 3 minutes, until the onions are soft, adding a little more vegetable oil if needed.
Add the vinegar, soy sauce, and red peppers and cook 2 to 3 more minutes. Remove from heat.
In a separate pan, fry the potatoes in 1 to 2 inches of oil until golden. Drain on paper towels and season with salt and pepper to taste.
Add the beef to the pan with the onions and peppers. Add the tomatoes and heat for 2 minutes.
Add the french fries to the stir-fry. Serve with rice.