xiaoxl/recipe_data huggingface dataset:
Pasta Dough - Bread Machine


Ingredients:
eggs, olive oil, salt, plain flour

Directions:
I just add flour salt oil and eggs to bread machine turn it on to dough setting and let it do the work for 10 minutes then cut into 8 chunks and feed it through the pasta maker.
Cook in salted boiling water for 3 miutes and serve with your sauce of choice.
It too simple and the taste is great, very light, best of all most people have everything you need in the kitchen.
Blackened Chicken Breast With Cilantro LIme Quinoa


Ingredients:
boneless skinless chicken breasts, paprika, salt, pepper, cayenne pepper, onion powder, cumin, olive oil, low sodium chicken broth, quinoa, lime, cilantro, avocado

Directions:
Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast.
Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.
Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.
After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them.
Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.
Place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and puree until smooth.
Serve the chicken on top of the quinoa and glob some avocado heaven on top!
Beakers Blue


Ingredients:
blue curacao, triple sec

Directions:
"Mix all ingredients, add ice cubes, stir, and garnish with cherry."
Veggie Mac Soup


Ingredients:
chicken broth, Italian stewed tomatoes, whole kernel corn, pepper, garlic, elbow macaroni

Directions:
Combine the first 7 ingredients in Dutch Oven; cover and bring to a boil.
Stir in pasta; reduce heat and simmer, uncovered, 20 minutes or until pasta is tender.
Thin Crust Pizza Dough
Category: bread
By caradae

An easy, basic pizza dough for thin crust pizza. Makes two pizzas. Preheat oven to 400 degrees F (200 degrees C). Top dough with your favorite sauce and toppings, leaving the edge of the pizza (about 3/4 inch) clear. Place pan in center of oven. Bake 15 minutes.

Ingredients:
1 cup warm water (100 to 110 degrees F/40 to 45 degrees C)
¼ cup white sugar
2 ¼ teaspoons active dry yeast
2 ½ cups all-purpose flour, or more as needed
1 tablespoon olive oil
½ teaspoon salt

Directions:
Mix warm water and sugar together in a bowl; add yeast. Set aside until yeast mixture becomes foamy, about 10 minutes. Pour yeast mixture into a large bowl; add flour, olive oil, and salt. Knead dough for 6 to 8 minutes, adding more flour to keep dough from sticking to your hands if needed. Cover bowl and let sit for 20 to 30 minutes. Grease 2 pizza pans or baking sheets. Divide dough in half. Make each half into a ball shape and roll each into a flat, circular crust using a rolling pin. Place 1 piece dough over your hands with your knuckles turned upward directly underneath the center of the dough. Using your knuckles and backs of your hands, toss the dough into the air in a circular motion, spinning the dough. This thins the center of the dough and forms the padded edge of the pizza. When the edge of the dough is about 1/4-inch thick, place the dough onto the pan. Pizza diameter will be about 10 inches. Repeat with other piece of dough.

Prep time: 20 mins
Total time: 50 mins
Yields: 16 servings

Calories: 92.3
Fat: 1.1 g
Saturated fat: 0.2 g
Carbohydrates: 18.2 g
Sugars: 3.2 g
Dietary fiber: 0.6 g
Protein: 2.2 g
Sodium: 73.8 mg
Sour Cream Muffins
Category: bread
By sal

Surprisingly tasty muffins with fresh fruit. Use any type of fresh berry or chopped fresh fruit for a delightful breakfast.

Ingredients:
¼ cup applesauce
¾ cup white sugar
2  eggs
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¾ cup nonfat sour cream
1 cup fresh blueberries

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners. In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full. Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 129.2
Fat: 1 g
Saturated fat: 0.3 g
Carbohydrates: 26.8 g
Sugars: 15.8 g
Dietary fiber: 0.7 g
Protein: 3.5 g
Cholesterol: 33.5 mg
Sodium: 89.4 mg
Salmon Tacos with Mango Salsa
Category: main-dish
By AKjen

Grilled salmon wrapped up in a small tortilla, topped with peach-mango salsa, shredded cabbage, avocado, and a special sauce.

Ingredients:
3  mangoes, diced
2  peaches, diced
3  poblano peppers, seeded and diced
½  red onion, diced, or more to taste
½  lime, juiced, or more to taste
1 bunch cilantro, chopped, divided
1 (8 ounce) container sour cream
3 tablespoons mayonnaise
1 tablespoon ketchup
⅛ teaspoon ground cayenne pepper
salt and ground black pepper to taste
24 (6 inch) corn tortillas
cooking spray
2 pounds fresh salmon
1 small head cabbage, shredded
3  avocados, sliced
2  limes, cut into wedges

Directions:
Combine mangoes, peaches, poblano peppers, red onion, juice of 1/2 a lime, and 1/2 the cilantro in a large bowl to make mango salsa. Cover with plastic wrap and refrigerate, at least 1 hour, preferably overnight. Mix sour cream, mayonnaise, ketchup, cayenne pepper, salt, and black pepper in a small bowl to make special sauce. Preheat oven to 350 degrees F (175 degrees C). Arrange tortillas on a baking sheet. Preheat a grill pan over medium-high heat; coat with cooking spray. Cook salmon until easily flaked with a fork, about 4 minutes per side. Transfer to a plate and flake into smaller pieces with a fork. Heat tortillas in the preheated oven until warmed through, about 5 minutes. Divide salmon among tortillas. Top with mango salsa, special sauce, shredded cabbage, avocados, and remaining cilantro. Wrap up tacos and serve lime wedges alongside.

Prep time: 50 mins
Cook time: 13 mins
Total time: 2 hrs 3 mins
Yields: 24 small tacos

Calories: 876
Fat: 46.4 g
Saturated fat: 11.5 g
Carbohydrates: 85.2 g
Sugars: 20.9 g
Dietary fiber: 20.1 g
Protein: 38.4 g
Cholesterol: 93.7 mg
Sodium: 273.8 mg
Sweet Italian Bread


Ingredients:
water, olive oil, sugar, egg, bread flour

Directions:
Put all ingredients into bread machine.
Mix on dough cycle.
When cycle is complete, put dough onto greased surface and let sit for 20 minutes.
After dough has rested, cut in half.
Form into 2 long loaves.
Bake at 375 for 20 to 25 minutes.
Shrimp Mozambique, (Camarao Mozambique)


Ingredients:
butter, onion, water, garlic cloves, turmeric, saffron, red wine, fresh lemon juice, kosher salt, white pepper, hot chili sauce, shrimp

Directions:
Melt butter in a 3-quart pot over medium-low heart.
Toss in onion and fry until lightly golden.
Pour in the water followed by garlic, cilantro, turmeric, and saffron water.
Cover and simmer for 3 to 4 minutes, allowing the essence of the spices and herbs to mingle.
Pour in the red wine or beer with the lemon juice. Stir.
Cover and raise heat to medium-high and bring the sauce to boil.
Reduce the heat to medium-low and simmer for 2 minutes.
Toss in the shrimp, hot peppers or chili sauce if using and give them a turn in the sauce.
Cook for three minutes over medium-low until the shrimp are just curled tender and turned pink.
Spoon the shrimp into bowls and serve with plenty of crusty bread to dip in the flavourful sauce. (This can also be served over rice!].
Coconut Custard Squares


Ingredients:
butter, eggs, coconut milk, light brown sugar, salt

Directions:
Beat the eggs in a large bowl and beat in the coconut milk, sugar and salt.
Place the bowl over a pan of gently simmering water and stir with a wooden spoon for 15 minutes, or until it begins to thicken.
Pour in a prepared dish. Brush the butter over the inside of a 7 1/2 square ovenproof dish, about 1 1/2 in depth.
Bake the custard in an oven heated at 350°F for 20 to 25 minutes.
Remove from oven and allow to cool completely.
Turn the custard out of the dish and cut the custard in squares.
Serve decorated with coconut shreds, strips of lime rind and slices of fruit.
Fast oven roasted potatoes


Ingredients:
potatoes, margarine, water

Directions:
Peel and quarter potatoes.
(If using reds that are blemish free, skins can be left on].
Place in microwavable bowl, with water.
Cover.
Microwave on high for 6 minutes.
Stir.
Microwave 5 more minutes.
(Potatoes may still be a little hard, that is okay] Drain.
Place in 8 x 8 oven baking dish.
Pour margarine over potatoes.
Place directly under broiler.
Broil until tops start to brown slightly all over.
(Approx. 6 minutes] Turn potatoes and broil until lightly golden on other side.
Remove and serve with salt and pepper.
Swedish Rice Ring


Ingredients:
unflavored gelatin, cold water, long-grain rice, sugar, salt, heavy whipping cream, strawberries

Directions:
In a small bowl, sprinkle gelatin over cold water; set aside. In a small heavy saucepan, combine milk, rice, sugar and salt; bring to a boil, stirring occasionally. Reduce heat; simmer, covered, 15-20 minutes until rice is tender. Remove from heat; stir in gelatin mixture until completely dissolved. Refrigerate, covered, until partially set.
In a bowl, beat cream until stiff peaks form. Fold into chilled rice mixture. Spoon into a 6-cup ring mold coated with cooking spray; refrigerate until firm, about 3 hours. Unmold onto a serving platter. Serve with strawberries.
Whitney's Seafood Salad


Ingredients:
shrimp, green pepper, celery ribs, Hellmann's mayonnaise, pepper

Directions:
Boil raw shrimp about 5 minutes until red.
Cut into pieces (optional] and place in glass bowl in the refrigerator.
Dice green pepper and place in large glass bowl.
Slice celery ribs and place in the bowl.
Add diced onion to the bowl.
Next, grab the Hellmans and add pepper and seafood seasoning then mix.
Break up remaining meats into the bowl, along with shrimp from the fridge. Taste and add season to suit!
Griessnockerl - Austrian Style Semolina Dumplings


Ingredients:
eggs, butter, margarine, semolina, nutmeg, salt, fresh ground pepper, chives

Directions:
Beat the eggs and melted butter until foamy, stir in the semolina, season with salt, pepper and freshly grated nutmeg to taste. Mix well and let rest for 10 minutes.
Form oval quenelles with the aid of 2 teaspoons, drop them into boiling water, don't overcrowd the pot, they will plump up.
Cook for 10 - 15 minutes or until they rise to the surface.
Remove from the heat, add one cup of cold water to the pot and let stand for another 10 minutes, by now they should have doubled in bulk.
Drain and serve in broth, sprinkled with chives and grated nutmeg.
Note: I always make one extra dumpling that can be cut open to check for doneness. If the sample dumpling is not soft inside, leave them a little longer. It should be soft but not mushy.
Rumpledoodles Aka Heffalump Cookies


Ingredients:
rolled oats, white sugar, flour, coconut, raisins, cinnamon, baking soda, salt, molasses, unsalted butter, boiling water

Directions:
Preheat oven to 350°F.
Grease 2-3 cookie sheets.
Mix oats, sugar, flour, coconut, raisins, cinnamon, baking soda and salt in large bowl.
Melt butter in microwave in a small bowl.
Add molasses and boiling water to the butter.
Pour butter mixture into the flour mixture, stir well.
Drop by teaspoons onto cookie sheets.
Bake 12-15 minutes.
Allow to cool or eat warm with your favorite Heffalump!
Tangy Apple Thyme Marinade


Ingredients:
cider vinegar, thyme, Dijon mustard, grainy mustard

Directions:
"Combine all ingredients in a glass bowl.  Add your meat of choice (1 lb boneless or 2 lb bone-in].  Stir to incorporate all over meat, cover and refrigerate for 4 hours (if preparing any type of seafood only marinate for 30 minutes]."
Spice Rubbed Chicken Breasts W/ Spicy-Cool Mint Sauce


Ingredients:
boneless skinless chicken breasts, paprika, ground cumin, ground coriander, ground fennel, ground mustard, ground pepper, kosher salt, fresh mint leaves, fresh parsley leaves, garlic cloves, serrano chili pepper, honey, Dijon mustard, olive oil, cold water

Directions:
Start by preparing the sauce. Grill the chili pepper, remove the skin & seeds (you may leave the seeds if you would like the sauce to be more spicy], and chop into pieces.
Using a blender or food processor, process the mint, parsley, garlic, and chili pepper until combined.
Add the honey, mustard, and olive oil. Blend until combined.
Slowly add the water until you achieve your desired consistency. You may use more or less than 1/3 cup of water.
Add salt & pepper to taste. Cool sauce until ready to serve.
For the dry rub, combine the ground spices (paprika,cumin, coriander, fennel, mustard, ground pepper, and kosher salt] Trim fat from chicken breasts and rub each side of the breasts with olive oil.
Pat on the dry rub to both sides of the breasts.
Place on a hot grill (about 400 degrees]. Cook for 10-15 minutes or until cooked through, flipping the breasts halfway through the cooking time.
Serve w/ chilled mint sauce. Enjoy.
Milky Way Pudding


Ingredients:
sugar, cornstarch, salt, unsalted butter, vanilla

Directions:
Cut the Milky Way bars into small pieces and set aside.
Combine the sugar, cornstarch and salt in a medium saucepan. Slowly whisk in the milk until smooth. Stir over medium-high heat until the mixture comes to a boil.
Whisk the yolks quickly to blend in a large, heatproof bowl. Slowly stir in half of the hot mixture into the yolks. Stir well and pour the yolk mixture back into the saucepan. Bring back to the boil and stir for 1 minute or until thickened and smooth. Remove from the heat and stir in the butter and vanilla. Reserve ½ cup of the chopped Milky Ways for garnish. Stir the rest into the pudding.  Pour into four six-ounce ramekins or custard cups.
Cover and chill until set, at least 2 hours or overnight. Sprinkle over the reserved chopped Milky Ways just before serving.
Lime Meltaway Spritz Cookies


Ingredients:
butter, powdered sugar, flour, cornstarch, lime zest, vanilla, powdered sugar, lime juice, lime zest

Directions:
in a bowl, cream butter and powdered sugar till light and fluffy.gradually beat in flour and cornstarch.stir in lime peel and vanilla.
tint half of the dough green if desired --
using a cookie press fitted with a ribbon disk, press dough into 12" long strips 2" apart on ungreased cookie sheet.cut each strip into 3" pieces.do not seperate pieces.
bake at 350* for 8-10 minutes or edges are light brown --
cool for 2 minutes before removing to wire racks.
to prepare GLAZE:.
combine glaze ingredients and brush over cooled cookie --
let stand until set.
Peanut Butter and Ginger Chicken in a Crock Pot


Ingredients:
chicken pieces, soy sauce, gingerroot, green onions, cooked rice

Directions:
Clean and dry chicken., Place in slow cooker., In a small bowl, whisk together rest of ingredients., Spoon over the chicken., Cover and cook on low about 5 hours or until chicken is tender., Serve over cooked rice.
Strawberry Shortcake


Ingredients:
all-purpose flour, granulated sugar, baking powder, salt, butter, egg, pure vanilla extract, egg, strawberry, sugar, heavy whipping cream, pure vanilla extract, sugar

Directions:
Scones:  Preheat oven to 400 degrees F.
Line a cookie sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut the butter into small pieces and blend into the flour mixture with a pastry blender.  The mixture should look like coarse crumbs.
Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a circle that is about 7 inches round and about 1 inch thick.
With a 3 inch round cookie cutter, cut out rounds and place the scones on the baking sheet.
Make an egg wash of one well-beaten egg mixed with 1 tablespoon cream and brush the tops of the scones with this mixture.
Bake for about 15 - 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean.
Transfer to a wire rack.
Meanwhile, wash and cut the strawberries to the desired size and sweeten to taste.  Set aside and allow the strawberries and sugar to sit at room temperature for about 30 to 60 minutes.
For whipped cream:  In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine.
Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes.
When chilled, beat the mixture until stiff peaks form.
To serve:  Cut the scones in half and place the bottom half of the scone on a dessert plate.
Top with some of the strawberries and a dollop of softly whipped cream.
Place the top half of the scone on top of the whipped cream.
If there is any juice from the strawberries, drizzle a little over the top of the scone.
Serve immediately.
Healthy Hermit Bars


Ingredients:
ground flax seeds, coconut oil, demerara sugar, sea salt, molasses, vanilla, whole wheat flour, cornstarch, baking powder, cinnamon, clove, nutmeg, allspice, ground ginger, ground cardamom, raisins, walnuts

Directions:
Preheat the oven to 350F and line a 9" pan with parchment.
Whisk together the flaxseed and coffee in a small bowl. Let stand 10 minutes.
In a large bowl beat together oil, sugar, salt and molasses until well combined.
Add vanilla and the flax mixture and beat in well.
Stir in the flour, cornstarch, baking powder, cinnamon, cloves, nutmeg, allspice, ginger and cardamom until well combined.
Fold in the raisins and nuts.
Spread in the pan and bake for 15-20 minutes (I usually do 18].
Turkey Tortilla Soup


Ingredients:
corn tortillas, salsa, chicken broth, zucchini, lime wedge, sour cream, cilantro

Directions:
In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain in paper towels.
In large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat.
Stir in turkey and zucchini; heat through.
Serve in bowls; top with tortilla strips, lime wedges, sour cream, and cilantro.
Noel Spritzer(Non Alcoholic)


Ingredients:
sparkling apple cider, cranberry juice, apple, of fresh mint

Directions:
In large pitcher, mix sparkling apple cider, cranberry juice and club soda(or tonic water].
Serve over ice.
Garnish with apple slices and mint, if desired.  Enjoy!
Turkey Salad Loaded


Ingredients:
pecans, cranberries, dried mango, celery, curry powder, crystallized ginger, pepper

Directions:
Mix all ingredients in a bowl.
You may want to add a bit more salad dressing.
Let chill for at least an hour to let the flavours blend.
You don't have to chill and can serve when made but the longer it sit the better the flavour.
I just served this as a scoop with other salads but it could be used in a wrap or roll etc.
Chicken "Caprese" Salad


Ingredients:
tomatoes, garlic clove, fresh basil, sea salt, fresh ground black pepper, extra virgin olive oil

Directions:
Dice tomato(es] and combine in bowl with salt, olive oil, basil & garlic, let flavors combine for 5 minutes (the salt will draw out the juice from the tomatoes].
Add diced grilled chicken and stir to combine.
Top with freshly ground black pepper (optional] or for a spicier twist add  a few shakes of dried Red Pepper Flakes.
Refrigerate until ready to eat (the diced chicken will absorb some of the liquid from the tomatoes giving it TONS of great flavor].
Rice With Pigeon Peas - Arroz Con Gandules


Ingredients:
olive oil, ham, rice, water

Directions:
1. Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute.
2.Add the rice, water, sazon and pigeon peas.
3.Bring to a boil. Let boil for 2 to 3 minutes.
4.Cover, reduce heat to medium low, and cook for 35 to 40 minutes.
TIP: Do not use a lid with a vent that allows the steam to escape.
Never lift the lid while cooking.
5.When finished cooking, stir the rice before serving.  It should be light and fluffy.
Corn and Tomato Spoonbread


Ingredients:
cornmeal, milk, corn kernel, eggs, parmesan cheese, chives, tomatoes

Directions:
Preheat oven to 375.
Spray 4 6oz. ramekins with non stick spray, add some cornmeal to each and dust all around. Set aside.
Whisk milk, corn and cornmeal along with some salt and pepper in a large microwavable bowl and microwave for 5 minutes.
Stir and continue to cook another 2 minutes until thickened.
Stir some of the hot mixture into the beaten eggs and then combine with the cooked cornmeal along with 1 tablespoons chives and 1/2 cup Parmesan cheese.
Divide this mixture among the ramekins, sprinkle with the remaining Parmesan cheese.
Bake until puffed and set, about 25 minutes.
Mix together the chopped tomatoes, remaining chives and season with salt and pepper to taste.
Top the spoonbread with the tomatoes.
Stir-Fried Chicken With Mango and Peppers


Ingredients:
boneless skinless chicken breast, soy sauce, salt, pepper, cornstarch, cider vinegar, ketchup, sugar, water, star anise, canola oil, green bell pepper, red bell pepper, ginger, fresh garlic, shallot, mangoes, pecan halves, cilantro

Directions:
Mix the marinade ingredients in a bowl.
Put the raw chicken in and let it sit for half an hour.
Mix the sauce ingredients in another bowl and put aside.
Break off the star arms of the anise and throw away the middle.
Carefully press between your fingers until you hear a crack.
In a non-stick frying pan or a wok, heat the oil and the star anise on high heat.
Put in the chicken and stir-fry for about 4 or 5 minutes, until the chicken is opaque.
Put in the pepper slices, ginger, garlic and shallots and stir-fry for another minute.
Put in the sauce ingredients and stir to mix until it thickens a bit.
It should take about another minute.
Add the mango slices and mix gently until they're warmed through.
Garnish with the pecans and cilantro and serve immediately.
Get-Up-and-Go Muffins with Greek Yogurt, Oatmeal, and Blueberries
Category: bread
By Chef V

No oil, no butter... This muffin makes me feel not guilty about having more than just one. They are great to grab and go for a quick breakfast. The oats and Greek yogurt will keep you feeling full. Enjoy fresh from the oven or cool completely, store in an airtight container for 2 days, or pack away and freeze.

Ingredients:
cooking spray
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ¼ cups Greek yogurt
2  eggs
½ cup unsweetened applesauce
⅓ cup brown sugar
2 tablespoons water
1 ½ tablespoons vanilla extract
1 ¼ cups fresh blueberries
1 teaspoon all-purpose flour

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray or line with paper liners. Whisk 2 cups flour, oats, baking soda, baking powder, and salt together in a medium bowl. Whisk Greek yogurt, eggs, applesauce, brown sugar, water, and vanilla extract together in a large bowl. Toss blueberries with 1 teaspoon flour to prevent them from sinking to the bottom of the muffins. Fold flour mixture into the Greek yogurt mixture. Fold in blueberries. Spoon batter into the prepared muffin tin, filling each cup 3/4 full. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 dozen

Calories: 182.5
Fat: 3.6 g
Saturated fat: 1.4 g
Carbohydrates: 31.2 g
Sugars: 9.7 g
Dietary fiber: 1.7 g
Protein: 5.5 g
Cholesterol: 35.7 mg
Sodium: 270.7 mg