xiaoxl/recipe_data huggingface dataset:
Delicious Chicken Satay (Grilled or Broiled)


Ingredients:
boneless chicken breasts, salt, soy sauce, red pepper flakes, fresh garlic, onions, turmeric, ginger powder, fresh cilantro, black pepper

Directions:
In a bowl combine all ingredients together (except the chicken and salt] mix until well combined.
Place the chicken in a shallow glass dish and pour the marinade over the chicken; toss to coat.
Cover and refrigerate for 24 hours (turning occasionally].
Prepare the grill.
Thread the chicken onto wooden pre-soaked skewers.
Sprinkle lightly with salt.
Grill (or broil] the skewers for about 5-7 minutes or until done.
Serve hot.
Delicious.
Cranberry Limeade


Ingredients:
lime juice, sugar, water, water

Directions:
Heat 1 cup of sugar and 1 cup of water in a small saucepan; bring to a boil so that the sugar is completely dissolved, and remove from heat.
If you want an added zing to your limeade, zest a couple of the limes before juicing and add the zest to the sugar water while it's heating.
Once the syrup has cooled, strain out the zest with a fine mesh strainer before using.
While your simple syrup is cooling, juice the limes.
Add lime juice, cranberry juice, 1 1/2 cups of cold water, the simple syrup, and a few ice cubes to a serving pitcher.
Depending on when and how the limeade is to be served, and how strong you want it, you can add more ice and water.
For example, if you want to serve it right away, and it is still a bit warm from the hot simple syrup, add lots of ice.
If it has had a chance to cool down and chill in the refrigerator, but is still too strong, add a bit more water until the strength is to your preference.
If the cranberry limeade is too sweet for your taste, add some more lime juice and water until you reach your desired level of sweetness, and use less sugar the next time you make it.
Vanilla Coconut Flour Cupcakes
Category: trusted-brands-recipes-and-tips
By King Arthur Flour

These vanilla cupcakes, made with coconut flour for extra fiber, are perfect for any occasion. Whether you're baking for a birthday, a bake sale, or just for fun, they're a cinch to whip up and are sure to be a hit!

Ingredients:
½ cup vegetable oil or melted butter
⅔ cup sugar
½ teaspoon salt
2 teaspoons gluten-free vanilla extract
6 large eggs, cracked into a bowl and whisked to combine
2 tablespoons milk
½ cup King Arthur Coconut Flour
1 teaspoon baking powder

Directions:
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with 10 paper cupcake liners. For guaranteed crumble-free cupcakes, grease the liners. Beat together the oil, sugar, salt, vanilla, and eggs. Add the milk, and whisk until smooth. In a separate bowl, sift together the coconut flour and baking powder. Add this mixture to the wet ingredients, and stir to combine. Evenly divide the batter among the 10 liners, filling each 3/4 full. Bake the cupcakes on the center rack of the oven for 18 to 20 minutes, until a tester inserted in the center comes out clean. Remove the cupcakes from the oven, and let them cool in the pan for 5 minutes. Turn them out of the pan onto a rack to cool completely. Frost the cupcakes with your favorite frosting.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 10 cupcakes

Calories: 215
Fat: 15.1 g
Saturated fat: 3.9 g
Carbohydrates: 17.1 g
Sugars: 13.7 g
Dietary fiber: 2.4 g
Protein: 4.7 g
Cholesterol: 111.8 mg
Sodium: 214.4 mg
California Tacos
Category: world-cuisine
By WHIRLEDPEAS

These tacos are full of fresh vegetables and lime. They're quick and easy to make and they manage to be both healthy and very budget-friendly!

Ingredients:
3  tomatoes, seeded and chopped
2  avocados, chopped
1 small onion, chopped
¼ cup chopped fresh cilantro
2 cloves garlic, minced
1  lime, juiced
2 tablespoons vegetable oil
8  corn tortillas
1 (15 ounce) can black beans, drained and rinsed
1 cup cooked white rice
2 tablespoons chopped fresh cilantro
1 dash green pepper sauce (such as Tabasco®), or to taste  (Optional)

Directions:
Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat. Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas. Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 512.2
Fat: 23.7 g
Saturated fat: 3.4 g
Carbohydrates: 67.2 g
Sugars: 4.5 g
Dietary fiber: 19.1 g
Protein: 13.7 g
Sodium: 448.2 mg
Sweet Potatoes and Black Beans


Ingredients:
sweet potatoes, cornstarch, cinnamon, cumin, salt, black beans, cooked white rice

Directions:
Place sweet potatoes in 2 quart saucepan; add enough water just to cover; heat to boiling, reduce heat to low.  Cover and simmer 10 minutes until sweet potatoes are tender; drain and set aside.
Mix orange juice, cornstarch, cinnamon and cumin in same saucepan.
Heat to boiling.  Boil about 1 minute, stirring constantly until thickened.
Stir in sweet potatoes, beans and rice.
Cook about 2 minutes, until hot.  Serve.
Orange and Date Salad (Moroccan)


Ingredients:
navel oranges, dates, of fresh mint, ras el hanout spice mix

Directions:
Peel the oranges, removing all the pith. Section them by cutting away all the membranes.  Place the segments in a bowl and squeeze the juice from the remainder of the orange over them.
Add the orange blossom water and stir gently to combine. Cover with plastic wrap and refrigerate until chilled.
Place the segments and the juice on a large flat dish and scatter the dates and almonds over the top.  Sprinkle the mint and ras el hanout over the orange segments.  Serve chilled.
My Favorite Turkey Recipe


Ingredients:
turkey, wine

Directions:
Buy a turkey., Have a glass of wine., Stuff the turkey., Have a glass of wine., Share a 3/4 cup of wine with the turkey., Put turkey into the oven., Have a few more glasses of wine., Turk the bastey., Wine of glass the another get., Ponder the meat thermometer., Glass yourself another pour of wine., Bake the wine for 4 hours., Take the oven out of the turkey., Floor the turkey up off the pick., Turk the carvey., Get yourself another wottle of bine., Tet the sable & pour yourself another glass of turkey., Say grace, throw up & pass out., Enjoy!
Buttery Cooked Carrots
Category: side-dish
By beckie

Sweet cooked carrots that even my carrot hating family loves. There are never leftovers.

Ingredients:
1 pound baby carrots
¼ cup margarine
⅓ cup brown sugar

Directions:
Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside. Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 185.3
Fat: 11.4 g
Saturated fat: 2 g
Carbohydrates: 21.2 g
Sugars: 17.2 g
Dietary fiber: 3.2 g
Protein: 0.9 g
Sodium: 222.2 mg
Cupid Kisses - Gorgeous Cupcakes With a Romantic Touch!


Ingredients:
sugar, margarine, eggs, self raising flour, baking powder, cream of tartar, salt, milk, vinegar, vinegar

Directions:
Preheat the oven to 180 c / 350°F.
In a large bowl, beat the sugar, margarine & eggs until creamy. Add the food colouring, milk mixed with vinegar + the other tsp of vinegar & set aside.
Into another bowl, sift the dry ingredients.
Slowly add the wet ingredients to the dry, mixing very well to incorporate.
Line bun / cupcake trays with paper cases & carefully fill 1/2 - 3/4 way full. Place in oven.
After 14 minutes, turn the tray around then continue cooking for 4 minutes. Check they're done with a toothpick & allow to cool on thge side.
Once cooled, cut a circular piece out of the top. Fill the hole with whipped or squirty cream.  Take the circular piece & cut in half - place on top of the cream to look like a kiss!
Creamy Italian Macaroni Salad


Ingredients:
green peppers, onion, sugar, salt, pepper, carrots, celery ribs, Miracle Whip, cherry tomatoes

Directions:
Combine fusilli, pepper, onion, carrots and celery in a large bowl.
Mix together sugar, salt, pepper, French dressing, Golden Italian dressing and Miracle whip.
Pour over pasta mix, and combine well.
Refrigerate until ready to use.
Put chopped cherries on top just before serving.
Ralph & Kacoo's Barbecued Shrimp


Ingredients:
butter, oregano, olive oil, garlic, dry white wine, black pepper, lemon juice, cayenne pepper, Worcestershire sauce, paprika, thyme leaves, shrimp

Directions:
Add all ingredients to a small sauce pot., Cook over medium heat until well blended and butter has melted., Simmer for 5 minutes., When ready to cook shrimp, heat sauce and add shrimp., Cook until shrimp are pink and cooked throughout.
Tandoori-Style Shrimp


Ingredients:
plain yogurt, ginger, garlic clove, lemon juice, salt, fresh ground black pepper, garam masala, shrimp, unsalted butter

Directions:
Put the yogurt in a bowl.
Beat lightly with a fork until it is smooth and creamy.
Add ginger, garlic, lemon juice, salt, black pepper, ground roasted cumin seeds, garam masala, and liquid yellow and red food colouring.
Stir to mix and set aside for 15 minutes.
Add the shrimp to the marinade and mix well.
Marinate for 30 minutes.
Remove the shrimp with a slotted spoon to a bowl, keeping the marinade.
Melt the butter in a frying pan over medium heat.
When the butter has melted completely, turn heat to medium high and immediately pour in the marinade.
Stir and fry for a few minutes or until the butter separates and you have a thick bubbly sauce clinging to the bottom of the pan.
Add the shrimp and fold in; cook for a few minutes, stirring gently.
Do not overcook the shrimp.
Serve immediately.
Homemade Dill Butter Recipe


Ingredients:
heavy cream, salt, dill

Directions:
Make sure your cream is at room temperature, or it will take much longer.
Place cream either in a tight fitting lidded jar or the food processor.
Jar method: start shaking the jar up and down.  After 3 minutes it will start to feel like shaking whipped cream, keep going another 3 minutes where it will seem like nothing is happening, but it is.suddenly it goes "shuk shuk" and that is the butter separating from the buttermilk.  Continue to shake for another 4 minutes until most of the buttermilk is liquified.
Food Processor:  Place the cream in and turn it on until the butter separates from the buttermilk as above.
Pour off the buttermilk through cheese cloth, either covering the top of the jar or the food processor (dont forget to keep the buttermilk for pancakes lol].
Fill the jar or bowl with VERY cold tap water - dont want it to melt at all and continue to rinse it through cheesecloth until it runs clear.  7-10 times. Helps ensure it stays fresh longer.
Put your butter on a cutting board, and work it with a spatula to get all the last liquid inside it out, just squish it with the spatula a few times.
Add salt if you want salted butter.
Voila~  your own homemade butter.
Apple Snow
Category: world-cuisine
By Judith

Fluffy and sweet, this apple treat is from the UK and goes great with ladyfingers and cream. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Ingredients:
6 large apples - peeled, cored and chopped
3 tablespoons water
1 cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon vanilla extract
1  egg white

Directions:
In a large saucepan or Dutch oven, combine apples and water and cook, covered, over low heat, until frothy, 15 to 30 minutes.  Remove from heat and stir in sugar, cinnamon, cloves and vanilla.  Let cool. In a medium bowl, whip the egg white until stiff peaks form.  Fold into the cooled apple mixture.  Serve.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 268
Fat: 0.8 g
Saturated fat: 0.1 g
Carbohydrates: 68.4 g
Sugars: 61.8 g
Dietary fiber: 6.3 g
Protein: 1.1 g
Sodium: 9.7 mg
Yukon Gold Scallion Smashers


Ingredients:
yukon gold potatoes, butter, milk, scallion

Directions:
Wash potatoes and place in pot with enough water to cover.  Bring to a boil and cook until tender when pierced with a fork, 40-50 minutes.
Drain and place in a large mixing bowl.  Add milk, butter, scallions and mash,  blending well.  Season with salt and pepper to taste.
Serve piping hot.
Hot Chicken Salad
Category: salad
By NORMAG

I've always doubled this recipe since our family of five loves it so much.  I use chopped or sliced almonds.

Ingredients:
2 ½ cups chopped, cooked chicken meat
2 cups chopped celery
½ cup chopped salted almonds
¼ cup chopped green bell pepper
2 tablespoons minced onion
2 tablespoons chopped pimento peppers
¾ teaspoon salt
2 tablespoons lemon juice
½ cup mayonnaise
⅓ cup shredded Swiss cheese
3 cups crushed potato chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. Mix well and pour into a 1 1/2 quart casserole dish. Top with grated cheese and the crushed potato chips.  Bake for 25 minutes or until cheese is melted.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 10 to 12 servings

Calories: 288.2
Fat: 21.1 g
Saturated fat: 4.6 g
Carbohydrates: 13.3 g
Sugars: 1.2 g
Dietary fiber: 2.1 g
Protein: 12.6 g
Cholesterol: 30.7 mg
Sodium: 363.3 mg
Stir Fry Vegetables


Ingredients:
cauliflower, carrots, mustard seeds, olive oil

Directions:
Wash the vegetables thoroughly under running water.
Peel the carrots and cut the cauliflower in small flowers (not very small].
Now cut the carrots into thin 5 cm rectangular slices and beans too of approximate length.
In a non stick pan add 2 cups of water and put all the sliced vegetables into the same.
Sprinkle little salt and close the lid.
Lets the vegetables cook for around 10 min or so until slightly tender, medium flame.
Drain the water,transfer the vegetables into another pan.
Wipe the non stick pan dry and put 1 tablespoon oil
Add the mustard seeds, close the lid until the seeds have crackled.
Now add the cooked vegetables and sprinkle salt as per taste.
Close the lid and toss the plan for the salt to mix.
(One can use a wooden stapula for mixing if the veggies are not too soft].
Let it cook for another 5-10 min
Add pepper when the pan is off the flame and toss.
(Optionally add some fresh sprouts].
Enjoy!
Biscuits for Two


Ingredients:
Bisquick, milk

Directions:
Heat oven to 400 degrees F.
Sir ingredients until soft dough forms.
Drop onto baking sheet by spoonfuls or turn onto a surface dusted with flour, knead 10 times, roll 1/2 inch thick, cut with 2 1/2 inch cutter.
Bake 8 to 10 minutes or until golden brown.
Russian Salmon and Potato Salad
Category: salad
By JMRIBKA

This salmon salad is a very popular dish served at Russian gatherings and is usually the first one to disappear. It is easy to prepare and can be served at a picnic or as an appetizer.

Ingredients:
2  eggs
3 medium baking potatoes, peeled and cubed
1 tablespoon olive oil
1 large onion, chopped
1 (16 ounce) can salmon, drained
1 cup mayonnaise, or as needed
1 tablespoon chopped fresh parsley, for garnish

Directions:
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. While the eggs are cooking, place the potatoes in a saucepan with just enough water to cover. Bring to a boil, and cook for 10 to 15 minutes, or until tender. Remove from heat, drain, and set aside. Heat oil in a skillet over medium heat. Add onions, and saute until lightly browned and translucent, about 10 minutes. Flake salmon and spread it over the bottom of a glass baking dish or serving dish. Spread the sauteed onions over the salmon. Gently spread a little bit of the mayonnaise over the onion layer. Top with potatoes, and spread enough mayonnaise just to add moisture to the layer. Finally, slice the eggs, and cover the layer of potatoes. Spread mayonnaise over the eggs, and garnish with chopped parsley. If you wish, you can reserve some of the egg to chop and sprinkle over the top as well. Chill for 1 hour before serving.

Prep time: 25 mins
Cook time: 15 mins
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 522.7
Fat: 38.6 g
Saturated fat: 6.4 g
Carbohydrates: 22.1 g
Sugars: 2.9 g
Dietary fiber: 2.8 g
Protein: 22.3 g
Cholesterol: 108.8 mg
Sodium: 507.9 mg
Easy Shortcut Chicken Cordon Bleu


Ingredients:
margarine, boneless skinless chicken breasts, water, dry white wine, cooking sherry, swiss cheese, cooked ham, green onion, garlic powder, onion powder

Directions:
In a medium Skillet over med-hi heat melt margarine add chicken and cook 10 minutes, or until brown;  set aside.
Add remaining ingredients except the noodles.
Reduce heat to low.  Cover and cook 5 minutes.
Add noodles to sauce stir simmer for 5-10 minutes on low.
Serve and enjoy.
Chileatole - Green Chile Soup With Corn (Slow Cooker)


Ingredients:
jalapeno chiles, poblano chiles, anaheim chilies, fresh corn kernels, water, kosher salt, epazote leaves, fresh cilantro, ground black pepper

Directions:
In a 10-inch skillet, heat the oil over medium heat.Add the onion and all the chiles and cook,stirring, until the onion is soft and pale gold, about 5 minutes. Transfer to a 5 quart slow cooker.
Place the corn in a food processor and pulse several times, until the kernels are broken up but it is not quite smooth. Add to the slow cooker along with the water and salt.Cover and cook on low for 6 hours.
Stir in the epazote, cilantro, and pepper. Puree in batches in a blender, or with an immersion blender right in the crockpot, until it is smooth.
If necessary, thin the soup with a little water. Taste and adjust seasoning before serving.
Slow Cooker Broccoli Beef
Category: world-cuisine
By Debbie Amador

So much better than take out! Use however much or little broccoli you like!

Ingredients:
1  beef bouillon cube
1 cup warm water
½ cup soy sauce
⅓ cup brown sugar
2 cloves garlic, minced
1 tablespoon sesame oil
1 ½ pounds beef sirloin, cut into 1-inch strips
2 tablespoons cornstarch
2 pounds broccoli florets, or to taste
2 cups cooked jasmine rice
1 tablespoon sesame seeds, for garnish  (Optional)

Directions:
Crumble beef bouillon cube into warm water in a bowl and stir to dissolve; add soy sauce, brown sugar, garlic, and sesame oil and stir to dissolve sugar. Put beef strips into a slow cooker crock. Pour sauce mixture over the beef. Cook on Low for 6 to 8 hours (or on High for 4 hours). Spoon 2 tablespoons liquid from the slow cooker into a bowl. Whisk cornstarch into the liquid and stir the cornstarch mixture into the liquid in the slow cooker until consistent in color. Cook on High until the sauce thickens, about 30 minutes. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Cook broccoli in covered steamer until tender, 2 to 6 minutes; add to sauce in slow cooker and stir to coat. Ladle broccoli beef over portions of cooked jasmine rice and garnish with sesame seeds.

Prep time: 15 mins
Cook time: 6 hrs 30 mins
Total time: 6 hrs 45 mins
Yields: 4 servings

Calories: 813.8
Fat: 16 g
Saturated fat: 4.8 g
Carbohydrates: 121.4 g
Sugars: 22.5 g
Dietary fiber: 7.6 g
Protein: 46.4 g
Cholesterol: 73.6 mg
Sodium: 2166.9 mg
Mexican Chorizo
Category: world-cuisine
By James

A mildly hot, and very delicious, Mexican sausage. Excellent for breakfast, lunch, or dinner. Can be made into patties and cooked in a skillet, or stuffed into natural hog or collagen casings and grilled at your next family gathering.

Ingredients:
2 pounds boneless pork butt (shoulder), cut into 3/4-inch pieces
1 ½ tablespoons crushed Aleppo peppers
1 ½ tablespoons chili powder
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon ground cloves
¼ teaspoon ground coriander
½ cup distilled white vinegar
2 tablespoons water
1 teaspoon vegetable oil

Directions:
Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour. Fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate. Return ground meat to refrigerator for 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop. Heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.

Prep time: 25 mins
Cook time: 15 mins
Total time: 8 hrs 40 mins
Yields: 8 servings

Calories: 154.7
Fat: 9.7 g
Saturated fat: 3.3 g
Carbohydrates: 2.6 g
Sugars: 0.3 g
Dietary fiber: 1.2 g
Protein: 14.2 g
Cholesterol: 45 mg
Sodium: 628.5 mg
Gourmet White Pizza
Category: world-cuisine
By RRADAMS

Yummy! This is a wonderful pizza for those who are looking to get away from the basic, cheese and pepperoni pizza.

Ingredients:
2 tablespoons butter, melted
1 tablespoon olive oil
3 tablespoons minced garlic
2 tablespoons sun-dried tomato pesto
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon grated Parmesan cheese
1 cup Alfredo sauce
2 cups chopped cooked chicken breast meat
1 (12 inch) pre-baked pizza crust
1 medium tomato, sliced
1 (4 ounce) package feta cheese

Directions:
Preheat the oven to 375 degrees F (190 degrees C). In a small bowl, mix together the butter, olive oil, garlic, pesto, basil, oregano, Parmesan cheese and  .  Arrange the chicken on top of the pizza crust. Pour the Alfredo sauce mixture evenly over the chicken. Top with tomato and feta cheese. Bake for 10 to 15 minutes in the preheated oven, until the crust is lightly browned and toppings are toasted. Cut into wedges to serve.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 1 pizza

Calories: 801.4
Fat: 46.2 g
Saturated fat: 19.2 g
Carbohydrates: 58.6 g
Sugars: 6.3 g
Dietary fiber: 2.9 g
Protein: 41.7 g
Cholesterol: 129 mg
Sodium: 1610.3 mg