xiaoxl/recipe_data huggingface dataset:
Microwave Tuna Casserole


Ingredients:
butter, tuna fish, lemon juice

Directions:
Put the macoroni from the box into a Microwave Popcorn maker --  I use a Anchor Hocking model.
Add enough water to cover the noodles (about 2 cups]. Cook noodles on high for 10 minutes or until tender -- then drain.
Return the drained noodles, butter or margarine, the contents of the cheese package, entire can of cream of mushroom soup (DO NOT add water]. the lemon juice and the entire can of tuna.
Heat on high for 1 minute or until hot.
Caesar Grilled Chicken Sandwiches


Ingredients:
boneless skinless chicken breast, roma tomatoes, provolone cheese

Directions:
Place the chicken cutlets into an airtight storage container and cover with enough Caesar dressing to marinate, preferrably overnight.
After chicken has marinated grill chicken breasts until cooked through. They will cook quickly as they are thin.
Top chicken with cheese and allow cheese to melt slightly.
To assemble sandwiches:  Cut the bread into 2-3 inch wide horizontal sections which are then cut and split in half to make the sandwiches.
Brush both sides of bread with Caesar dressing.
Top one side with a few spinach leaves and the sliced tomatoes.
Place grilled chicken breast topped with cheese on other half of bread.
Put the sandwich together and slice in half, enjoy!
Moroccan Chicken W/ Brown Rice


Ingredients:
olive oil, chicken breasts, garlic cloves, red bell pepper, saffron, cumin seed, ground coriander, chicken broth, cornstarch, brown rice, salt, black pepper

Directions:
Prepare rice according to package directions.
In medium skillet, heat oil.
Brown onions & garlic then transfer to large saucepan.
Brown chicken in skillet (will not be cooked through] and transfer to saucepan.
Add to saucepan all other ingredients except rice & corn starch.
Bring to boil then reduce and simmer 30 minutes.
Add corn starch a little at a time & stir until thickened to desired consistency.
Spoon over bed of rice & serve!
Peanut Butter & Banana Energy Bites
Category: trusted-brands-recipes-and-tips
By Quaker®

Peanut butter, banana, cinnamon, and lots of oats make quick bite-size energy snacks.

Ingredients:
2 ½ cups Quaker® Oats (Quick or Old Fashioned, uncooked)
2 tablespoons honey
¼ cup creamy or chunky peanut butter
1 cup ripe mashed banana
1 teaspoon ground cinnamon

Directions:
Place oats and cinnamon in large bowl; stir to blend well. Add mashed banana, peanut butter and honey. Stir until ingredients are well blended. Shape into 24 (about 1-inch diameter) balls. Refrigerate, covered, until chilled. Store leftovers in refrigerator, covered.

Yields: 24 servings

Calories: 60.6
Fat: 2 g
Saturated fat: 0.4 g
Carbohydrates: 9.9 g
Sugars: 3 g
Dietary fiber: 1.2 g
Protein: 1.9 g
Sodium: 12.8 mg
Maple Butter Twist Kuchen


Ingredients:
active dry yeast, warm water, milk, sugar, salt, eggs, shortening, margarine, flour, butter, brown sugar, sugar, maple syrup, flour, cinnamon, walnuts, confectioners' sugar, milk

Directions:
Dissolve yeast in warm water.
Stir in milk, sugar, salt, eggs, shortening and 2 1/2 cups flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
(At this point dough can be refrigerated 3-4 days.] Cover and let rise in warm place until double, about 1 1/2 hours.
Punch dough down.
Divide dough in half, using 1/2 at a time.
Roll dough into rectangle, 15"x9".
Cream the filling ingredients together.
Spread each 15"x9" rolled rectangle with 1/2 of the filling ingredients.
Roll up, beginning at wide side.
Pinch edge of dough into roll to seal well.
Stretch roll to make even.
With sealed edge down, shape into ring on lightly greased baking sheet.
Pinch ends together.
With scissors or sharp knife, make cuts 2/3 of the way through ring at 1" intervals.
Twist each section on its side with the cut side out.
Let ring rise until double.
Bake 20-25 minutes at 350 degrees until top is golden brown.
While warm, frost with icing.
Vegan Sugar Cookies


Ingredients:
vegan butter, sugar, Ener-G Egg Substitute, water, vanilla, flour, baking powder, salt

Directions:
In a large bowl, cream 'butter', sugar, egg replacers + water, and vanilla.
Add flour, salt, and baking powder.
Mix well and begin to form a dough.
Add enough rice milk to moisten the dough (more 'butter' might help too, you'll just have to play with it until a dough is formed].
Refrigerate for 1-2 hours.
Once it's ready, roll dough to desired thickness, approximately 1/4 inch thick, and use cookie cutters to form shapes. You could also just make these into rounds.
Place cookies on a cookie sheet lined with parchment paper and bake at 350 degrees for 8 minutes or until just starting to brown.
Cool on racks.
Decorate with frosting or just dig in and enjoy!
Note: these sugar cookies are the best, my family that isn't vegan couldn't even tell the difference and they loved them. Also, one of my friends ended up taking these cookies home not even knowing they were vegan!
Fiesta Chicken Soup - Crock Pot


Ingredients:
chicken breasts, kidney beans, chili beans, reduced-sodium tomato juice, diced tomatoes with green chilies, celery, carrot, onion, frozen corn, garlic cloves, bay leaves, beef bouillon granules, dried basil, dried oregano, dried sage, paprika

Directions:
Put the ingredients into the crock pot (3 quart size or bigger] in the following order:  All beans, corn, celery, onion, carrot, chicken, tomato juice, tomatoes, garlic, garlic,  basil, oregano, sage, paprika, bouillon, and bay leaves.
Cook on high for 4-5 hours or on low heat for 8-10.  Note:  My chicken was still partially frozen and it took 4.5 hours on high heat.
Remove and discard bay leaves.  Enjoy!
Jiffy Chili Pie


Ingredients:
egg, milk, onion, cheese

Directions:
Beat egg., Add milk to egg., Add the rest of the ingredients to the milk and egg mixture., Grease 8 x 8 baking pan., Bake at 400 degrees for 20 minutes.
Season of the Witch


Ingredients:
aquavit, lemon juice, heavy cream, eggshells, eggshells, eggshells, eggshells, hot water, carrot juice

Directions:
Egg Shell:
Carefully crack the egg 1/3 from the top to create a hole to release the yolk and whites into a bowl.
Rinse off cracked egg shell and soak in a solution of 2 tablespoons of white wine vinegar and 1 quart of warm water to sanitize.
Rinse and peel out inner membrane of egg shell for garnish use.
Cocktail Directions:
Shake ingredients in shaker with 1 Kold Draft ice cube for 3-5 minutes until ice has fully diluted into liquid (when you no longer hear the ice shaking around].
Pour contents into chilled Collins glass, then top with tonic water and soda.
Garnish carefully with cracked egg shell filled with star anise and dashes of bitters and absinthe, and light with match or lighter so it smokes gently.
Cilantro-Lime Chicken Salad


Ingredients:
lime, lime peel, low sodium soy sauce, chicken breast, olive oil, honey, salt, black pepper, garlic cloves, fresh cilantro

Directions:
Combine the lime peel strip, soy sauce, and chicken cubes.  Place in a resealable plastic bag and marinate 1 hour, or longer.
Heat the olive oil over medium-high heat.  Remove the chicken from the marinade and discard the marinade.
Stir-fry the chicken cubes in the olive oil, until opaque and slightly browned.
In a separate bowl, whisk together the lime juice, olive oil, honey, garlic, salt, and pepper. Stir in the chopped cilantro. Mix well, pour over the  chicken.
Peruvian Grilled Chicken


Ingredients:
soy sauce, fresh lime juice, garlic cloves, ground cumin, paprika, dried oregano, whole chicken

Directions:
Marinate chicken:
Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.
Grill chicken:
If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood]. When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken] in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.
If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
Discard marinade, then pat chicken dry. Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner], skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat].
note: If you aren't able to grill outdoors, chicken (quartered] can be roasted in middle of a 500°F oven in a 13- by 9-inch roasting pan with 1 cup water 30 minutes, then tented with foil and roasted until browned and cooked through, about 15 minutes more.
Perfect Sticky Sushi Rice


Ingredients:
sushi rice, water, rice vinegar, sugar, salt

Directions:
Step 1:  RINSE THE RICE.  Put the three cups of rice in a large bowl.  Lightly rinse the rice by adding enough cold water to half fill the bowl and swirl it around with the rice.  Rinse it, swirl it again and drain again and again.  Scrunch the rice about in the bowl with your hands while rinsing it --  this should take 3 or 4 attempts. Transfer the rinsed rice into a large saucepan.  Pour in 3 and 1/3 cups of water and leave it to soak for at least 30 minutes.  As it soaks the rice will become whiter and water clear.
Step 2.  PREPARE THE SUSHI VINEGAR. Put half a cup of rice vinegar, quarter of a cup of sugar, a pinch of salt and a tablespoon of powdered Dashi into the small saucepan.  Heat gently and stir to ensure that the sugar and salt dissolve.  Don't let the mixture boil as it will impair the flavor.  Only heat long enough to dissolve.  Let it cool while you prepare the rice.
Step 3.  COOK THE RICE.  Put the lid securely on top and turn the heat to high.  Avoid lifting the lid at all times through out the cookin process as this will allow the steam to escape. When the rice begins to boil, reduce the heat and leave it to simmer for 15 minutes.  After the fifteen minutes are up, turn off the heat and leave the rice to stand for another 15 minutes.
Step 4.  STIR IN THE SUSHI VINEGAR.  Transfer rice into a large wooden bowl.  *I use a glass one and it works fine* Pour the cooled sushi vinegar over the rice.  Use a flat spatula in a cutting motion to fold the mixture into the rice.  While you are folding, use your other hand to fan the rice.  You want to bring that rice to room temperature while folding.
Step 5.  READY TO SERVE.  It's best to use the rice immediately.  It should be shiny and sticky, with each grain separated and not mashed together. It should be used at room temperature.  If you don't need it straight away, cover the bowl with a damp cloth.  This will prevent it from becoming to hard.
You are now ready to start experimenting with sushi recipes.
Lamb Burgers
Category: main-dish
By KLemons

I bought a selection of lamb cuts from a CSA and got several one-pound packages of ground lamb. I made the last one tonight, and it was the best of all. Top them with Dijon mayo, tomato slices, and baby greens.

Ingredients:
1 pound ground lamb
1  4-inch sprig rosemary, chopped
4 sprigs thyme, chopped
1 tablespoon garlic powder
1 pinch salt
1 pinch ground black pepper
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
4  hamburger buns, split and toasted
4 thick slices tomato
1 cup baby mixed salad greens

Directions:
Preheat grill for medium heat and lightly oil the grate. Thoroughly mix ground lamb, rosemary, thyme, garlic powder, salt, and pepper together in a bowl; shape into 4 patties. Cook the burgers until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Alternately, you can cook the burgers to your desired degree of doneness. Rest burgers while assembling toppings. Mix mayonnaise and mustard together in a small bowl; spread 1 tablespoon of the mixture onto one side of each bun. Put a burger onto each bun and top with tomato and greens. Sandwich with remaining bun half to serve.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 1/4-pound burgers

Calories: 438.5
Fat: 25.9 g
Saturated fat: 8.1 g
Carbohydrates: 26.1 g
Sugars: 1.5 g
Dietary fiber: 2.2 g
Protein: 24 g
Cholesterol: 79.8 mg
Sodium: 501.2 mg
Peanut Blossoms


Ingredients:
flour, baking soda, salt, sugar, brown sugar, margarine, peanut butter, eggs, milk, vanilla, chocolate chips

Directions:
Mix dry ingredients (flour, soda, salt] and set aside.
Cream together butter and sugars,.
Add peanut butter, eggs, milk, and vanilla, and mix well.
Stir-in dry ingredients, and mix slowly until completely blended-in.
Unwrap Hershey's kisses, and set aside.
NOTE: The kisses are added AFTER the cooked cookies come out of the oven.
Pour some sugar into a cake pan or pie plate, for rolling the cookies inches.
Shape dough into balls (rounded teaspoonfuls].
Roll balls in sugar, and place on ungreased baking sheet.
Bake at 375 F for 5 minutes, then turn pans, reverse positions, and bake 5 minutes more.
Remove pan from oven and top each cookie immediately with a Hershey's kiss. Twist it slightly as you press down lightly, to help it bond with the cookie.
NOTE: If your candy is discolored due to age, don't worry about it. They return to a consistent brown as they warm with the cookie and then cool back down & harden.
Leave cookies on baking sheet about a minutes, then transfer to a cooling rack.
ENJOY!
Shakshouka


Ingredients:
onion, olive oil, garlic cloves, eggs, tomatoes, sweet paprika

Directions:
Sauté the onions and garlic until soft in about a tablespoons of olive oil, flavoured with a grind of black pepper. This will take about 8 minutes.
Meanwhile, grate the tomatoes using the coarsest grater you have.
Add the tomatoes, peppers, paprika and mix well.
Season to taste
Cover and simmer on a very low heat for 25 minutes.
After 25 minutes, break the eggs on to the surface of the tomato mixture.
Cover and cook for 4 minutes or until the eggs are done to your liking.
Some cooks like to break the egg yolks and swirl them into the tomatoes.
Frikadellar


Ingredients:
ground beef, ground pork, onion, salt, eggs, milk, flour, pepper

Directions:
Mix the beef, pork, eggs and milk well.
Add flour, onion, s&p.
Mix well.
In heavy skillet melt some shortening to coat pan.
Form the mixture into egg shapes (oval kinda].
brown until done.
Turn very carefully.
Tropical Coffee Cake


Ingredients:
flour, sugar, baking powder, eggs, coconut, brown sugar, cinnamon

Directions:
Combine flour, sugar, baking powder, pineapple yogurt, (it said 8 ozs yogurt but now its 6 ozs and it worked fine] oil, eggs; stir for 80 strokes.( i used mixer i got for christmas lol].
Pour into a greased 9 inch square pan.
For the topping, combine coconut, sugar and cinnamon.
Sprinkle on top of batter.
Bake for 35 minutes in a 350 degree Fahrenheit oven. ( i had to bake 5 minutes more so check].
West African Chicken-Peanut Soup


Ingredients:
garlic, curry powder, salt, black pepper, dried red pepper flakes, chicken broth, tomato paste, stewed tomatoes, chunky peanut butter, cooked rice

Directions:
In a large pot, saute the chicken, onion and garlic in the sesame oil for about 10 minutes., until the onion is tender.  Add the curry powder, salt, pepper and red pepper flakes and saute 1 minute more.
Add the chicken broth, tomato paste, stewed tomatoes and peanut butter, stirring until well combined.  Heat until very hot, but not boiling.  Serve immediately.
Herb-Crusted Sautéed Salmon Fillets With Pistou


Ingredients:
salt, fresh basil leaf, garlic cloves, extra virgin olive oil, salmon fillets, fresh thyme leave, fresh marjoram, oregano leaves, fresh rosemary leaf, olive oil, tomatoes, cherry tomatoes

Directions:
Pistou: Make the pistou within an hour of cooking the salmon, if made sooner it will lose color.
Bring 2 quarts of water to a rapid boil with 2 tablespoons of salt, plunge in the basil leaves, and stir them around with a wooden spoon, leaving them in the water for no more than 2 seconds.
Drain in a colander and immediately cool by rinsing them in cold water.
Combine the basil, garlic, 1/2 cup of water in a blender and puree for 1 minute, until smooth.
Transfer the basil mixture to a bowl and whisk in the olive oil.
Season with salt and pepper.
Just before sauteeing the salmon, gently heat the pistou mixture in a saucepan while stirring. Don't allow the pistou mixture to come to a boil.
Salmon: Season the salmon liberally on both sides with salt and pepper and let sit in refrigerator for between 30 minutes and 4 hours.
Remove from refrigerator and sprinkle top and bottom with the chopped herbs. Press the herbs onto the salmon to help them adhere.
Heat the oil in a large pan (I use the cast-iron skillet].
Place fillets skin-side down in the pan. Sauté over high heat for 3 to 5 minutes on the first side, turn them over with a spatula, and sauté for 2 to 3 minutes on the second side.If the salmon starts to brown or the oil smokes, turn the heat down to medium.
Wipe out the hot sauté pan and add in the chopped or quartered tomatoes, stirring them just long enough to warm them.Season with salt and pepper.
Ladle the pistou over and around each piece of salmon and spoon the warmed tomatoes over just before serving.
Stuffed Pepper Soup II
Category: soups-stews-and-chili
By Barb Heberling

Stuffed peppers in a soup bowl.  Tastes just like stuffed peppers! Garnish with parsley.

Ingredients:
1 cup chopped onion
¼ cup chopped celery
1 clove garlic, minced
2 cups chopped green bell pepper
2 tablespoons vegetable oil
½ pound lean ground beef
1 (16 ounce) can crushed tomatoes
½ cup tomato juice
¼ cup uncooked white rice
3 cups water
2 tablespoons chopped fresh parsley
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon ground cinnamon

Directions:
Saute onion, celery, garlic, and green pepper in oil until just tender.  Do not brown.  Stir beef into vegetables; cook until beef is browned, about 10 minutes. Stir in rice. Add tomatoes, juice, water, parsley, sugar, salt, and pepper to the browned beef mixture.  Cover, and simmer 45 minutes or until rice is cooked.  Adjust liquid if necessary.  Stir in cinnamon.  Taste for seasoning. Garnish each serving with a parsley sprig.

Prep time: 10 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 339.1
Fat: 19.2 g
Saturated fat: 5.7 g
Carbohydrates: 29.4 g
Sugars: 6.9 g
Dietary fiber: 4.8 g
Protein: 14.2 g
Cholesterol: 42.6 mg
Sodium: 782.8 mg
Easy Broccoli Salad I
Category: salad
By Christine L.

A healthy, bright salad.

Ingredients:
4 cups fresh broccoli florets
¼ cup red onion, finely diced
3 tablespoons raisins
2 tablespoons dry roasted sunflower seeds
¼ cup plain yogurt
2 tablespoons orange juice
1 tablespoon fat-free mayonnaise

Directions:
Combine the broccoli, onions, raisins, and sunflower seeds. In a small bowl, whisk the yogurt, orange juice, and mayonnaise until blended. Pour over the broccoli mixture and toss to coat.

Yields: 8 servings

Calories: 48.8
Fat: 1.3 g
Saturated fat: 0.2 g
Carbohydrates: 8.4 g
Sugars: 4.5 g
Dietary fiber: 1.6 g
Protein: 2.3 g
Cholesterol: 0.5 mg
Sodium: 42.6 mg
Greek Lemon Cupcakes With Greek Yogurt and Olive Oil.


Ingredients:
flour, baking powder, sugar, olive oil, eggs, lemon, lemons, fresh lemon juice, powdered sugar

Directions:
DIRECTIONS.
Preheat oven at 350 degrees F (180 degrees Celsius],and line a muffin pan with muffin liners.
In a large bowl mix sugar and olive oil, add the eggs and mix.
Add the yogurt, lemon peel and lemon juice and mix well.
In another bowl blend flour with baking powder.Add the flour ½ a cup at a time to the batter while mixing.
Fill the muffin cups 2/3 full. Bake for 25-30 minutes, or until an inserted toothpick comes out clean.
Let them cool in the pan for about 5 minutes and remove and let them cool completely. When cool drizzle with glaze.
Lemon Glaze.
Add powdered sugar to lemon juice stirring with a spoon until you have a thick consistency that is pourable. The ratio is about ½ cup powdered sugar for every tablespoon of lemon juice. Start with the smaller amount and make more if needed.
Wilted Lettuce Salad
Category: salad
By Mary Jones

This wilted salad is lightly coated with a delectable warm dressing.

Ingredients:
5 slices bacon
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon white sugar
½ teaspoon ground black pepper
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
6  green onions with tops, thinly sliced

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside. To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot. In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 124.3
Fat: 10.6 g
Saturated fat: 3.5 g
Carbohydrates: 4.1 g
Sugars: 1.5 g
Dietary fiber: 1.1 g
Protein: 3.6 g
Cholesterol: 15.9 mg
Sodium: 210.3 mg
Apple Streusel Muffins


Ingredients:
quick oats, all-purpose flour, sugar, salt, baking powder, baking soda, cinnamon, egg, milk, margarine, apples, oats, brown sugar, margarine, brown sugar, butter, powdered sugar

Directions:
Preheat oven to 400°F.
Place oatmeal in a blender or processor for 2 min or till makes course flour.
In a bowl combine first 7 ingredients (dry].
Make a well in the center and add egg, milk and margarine, stir just till moist, don't over stir.
Add apples.
Fill greased muffin tins 2/3 full.
Streusel:
Place all ingredients in a small bowl and blend with a fork.
Sprinkle over tops of muffins.
Bake 15-20 minutes or till tops test done.
While they bake, place all caramel drizzle ingredients except powdered sugar in sauce pan and bring to a boil.  Cook and stir 2 minutes.
Remove from heat and blend in powdered sugar.
Remove muffins from oven and then from pan.
Place on wire rack and drizzle all with caramel drizzle. Cool and store in airtight container.
Sticky Rice


Ingredients:
short-grain rice, medium grain rice, water

Directions:
Place your preferred amount of rice in the rice cooker and wash three times by filling pot with water and draining it off just until the rice is about to spill out of the pot.
After washing, fill pot with water until the water reaches the first line of your middle finger when you stick your middle finger down and JUST touch the rice.
Cook rice using cooker, which automatically shuts off or clicks to warm setting depending on your cooker.
Your rice should be nice and sticky and soak up the great flavors of anything you are adding to it, and it should also be great by itself.
*Note* Over-washing rice will give it a distinctive fishy flavor that is NOT good.
Pork Tenderloin and Gravy


Ingredients:
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Directions:
Add your soups to your crock pot and mix till combined., Add either 1 or 2 pork tenderloins and cook on low for 4-5 hours.
Creamy White Clam Sauce


Ingredients:
butter, clams, garlic cloves, white wine, heavy cream, tomatoes

Directions:
Melt butter in heavy skillet over med/low heat.
Add whole clams with juice, and garlic. Cook over low heat until clams are heated through and edges begin to curl.
Remove clams. Add the bottle of clam juice, white wine and heavy cream. Cook about 10 min to reduce slightly. This sauce will be thin. You want a bit of broth in your dish.
Remove garlic cloves
Add clams back into sauce and toss with your preferred pasta. I usually use fettuccini
Note: I often like to add a chopped tomato to this sauce. You would add the tomato after the 10 min cooking time, just to warm the chopped tomato.