xiaoxl/recipe_data huggingface dataset:
Malaysian Watermelon Salad
Category: salad
By Myra L.

Lower-calorie adaptation of the pork belly and watermelon salad recipe made famous by the Fatty Crab restaurant in New York City.  Uses easily acquired ingredients.  Still delicious.

Ingredients:
1 ½ cups seasoned rice vinegar
2 (3 inch) pieces fresh ginger root, peeled and lightly crushed
2  shallots, chopped
2 teaspoons crushed red pepper flakes, or to taste
¼ cup light brown sugar
1 teaspoon salt
4 cups watermelon rind, white part only, cut into 1/2-inch cubes
1 (1 pound) package thick cut bacon
½ cup peeled and chopped fresh ginger root
2 cloves garlic, peeled
4  limes, juiced
1 cup seasoned rice vinegar
2 tablespoons light brown sugar
½ teaspoon salt
1 bunch cilantro, stems and leaves separated
12 cups chilled seedless watermelon, peeled and cut into 1-inch cubes
1 bunch green onions, chopped

Directions:
Bring 1 1/2 cups of seasoned rice vinegar to a boil in a saucepan, and mix in the 2 pieces of crushed ginger root, shallots, red pepper flakes, 1/4 cup of light brown sugar, and 1 teaspoon of salt. Stir until the brown sugar and salt have dissolved, and remove from heat. Place watermelon rind into a large heatproof nonreactive bowl, and strain the pickling liquid through a fine mesh strainer into the watermelon rind. Stir to combine, and refrigerate at least 1 hour. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into pieces when cooled. For dressing, place 1/2 cup of peeled and chopped ginger, garlic, lime juice, 1 cup of seasoned rice vinegar, 2 tablespoons of light brown sugar, 1/2 teaspoon of salt, and cilantro stems in a blender. Blend on high speed, scraping down blender sides occasionally, until the ginger and cilantro stems are pulverized and the dressing is thoroughly blended. To assemble, place about 1 cup of watermelon cubes onto a salad plate, and drizzle with about 2 tablespoons of the dressing. Top with about 2 tablespoons of the pickled rind, 1 to 2 tablespoons of bacon bits, 1 tablespoon of cilantro leaves, and about 1/2 tablespoon of chopped green onion, or to taste.

Prep time: 1 hr
Cook time: 10 mins
Total time: 2 hrs 10 mins
Yields: 8 servings

Calories: 323
Fat: 8.7 g
Saturated fat: 2.7 g
Carbohydrates: 55.1 g
Sugars: 39.6 g
Dietary fiber: 2.7 g
Protein: 10.1 g
Cholesterol: 20.5 mg
Sodium: 2461.3 mg
Hot and Bothered Wings


Ingredients:
chicken wings, butter, red chili sauce, maple syrup

Directions:
Cook the wings as desired, I grill them, until cooked through, and crispy.
meanwhile, melt the butter in a skillet, and then add the rest of the ingredients.  Stir until well mixed, and turn heat off.  Place cooked wings in a bowl with a lid and add sauce, cover and shake until the wings are well coated.  Serve with blue cheese, or ranch dressing, and some cold beer!
* This makes a fairly spicy sauce, if you are afraid of heat, use less pepper.
Ricotta Red Pepper Stuffed Chicken Breasts


Ingredients:
chicken breasts, ricotta cheese, portabella mushroom, onion, garlic powder

Directions:
Preheat oven to 400.
Make a pocket in the chicken breasts the lightly salt and pepper.  Saute mushrooms, onion, and red pepper in olive oil for 5 minutes.  Mix this into a bowl with ricotta cheese and garlic powder.  Mix well.  Spoon mixture into chicken breasts.  Try to have some remaining stuffing to place on top 5 minutes before chicken is done. I usually set it to high broil for the last 5 minutes to get a nice brown color.
Dutch Treat


Ingredients:
milk, cocoa powder, vanilla extract, honey, cinnamon

Directions:
Blend well., Pour into glasses.
Glazed Ham


Ingredients:
ham, brown sugar, flour, corn syrup, dry mustard

Directions:
Score ham with diamonds, insert whole cloves, bake at 325- 350 for about 1-1 1/2 hours (I add a little water to the bottom of the baking dish].
baste often with glaze, watching carefully that the outside does not start to burn. ( I usually bake a little first and then start basting with the glaze].
(I usually purchase pre-cooked boneless.] If desired serve with the glaze drizzled on slices, or even put the sauce in a bowl for the table and everyone can help themselves!] Yummy!
Roasted Vegetable Couscous Salad With Harissa-style Dressing


Ingredients:
eggplant, zucchini, cherry tomatoes, fennel bulb, onion, garlic cloves, fresh basil leaves, extra virgin olive oil, pitted black olives, capers, couscous, extra virgin olive oil, cayenne pepper, ground cumin, tomato puree, lime juice

Directions:
First prepare the roasted vegetables: prepare the eggplant and zucchini ahead of time by cutting them into 1 inch (2.5 cm] dice, leaving the skins on. Then toss the dice in a level teaspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an hour so that some of the bitter juices drain out. After that, squeeze out any juices left, and dry the dice thoroughly in a clean cloth. Preheat the oven to gas mark 9, 475°F (240°C].
Now arrange the eggplant, zucchini, tomatoes, pepper, fennel and onion in the roasting pan or sheet pan, sprinkle with the crushed garlic, basil and olive oil, toss everything around in the oil to get a good coating and season with salt and pepper. Place the pan on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges.
When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers then remove them to a plate to cool.
When you're ready to assemble the salad, first place the couscous in a large, heatproof bowl, then pour the boiling stock over it, add some salt and pepper, stir it with a fork, then leave on one side for 5 minutes, by which time it will have absorbed all the stock and softened.
Meanwhile cut the cheese into sugar cube-sized pieces. Make up the dressing by whisking all the ingredients together in a bowl, then pour into a serving container. To serve the salad, place the couscous in a large, wide salad bowl and gently fork in the cubes of cheese along with the roasted vegetables. Next arrange the salad leaves on top and, just before serving, drizzle a little of the dressing over the top followed by a sprinkling of onion seeds and pass the rest of the dressing around separately.
Super Simple Cinnamon Nut Muffins


Ingredients:
flour, sugar, salt, baking powder, milk, applesauce, cinnamon, walnuts, raisins

Directions:
Whisk flour, sugar, salt, cinnamon and baking powder in a mixing bowl. Mix in milk and apple sauce.
Fold in raisins and nuts.
Pour into non-stick sprayed paper muffin liners in a muffin tin and bake at 400F degrees for 25-30 minutes.
Apple Grunt


Ingredients:
butter, brown sugar, apples, walnuts, egg, sugar, milk, salt, baking powder, all-purpose flour, ice cream

Directions:
Melt butter in an 8-inch Dutch oven., Remove 2 tablespoons of the butter and place in a mixing bowl., Add the brown sugar to the Dutch oven and stir until dissolved., Arrange apples over the brown sugar., Sprinkle with walnuts., Add eggs, granulated sugar, and milk to the bowl with the 2 tablespoons butter., Mix in the salt and baking powder, then add the flour, mixing until smooth., Pour batter over the apples., Just cover it tightly and simmer over low heat for 1 hour., Loosen cake from sides of pan with spatula and invert onto a serving platter., Serve with whipped cream or ice cream.
Peasant Bread
Category: bread
By LOVEKANSAS

A delicious bread machine bread great for french toast, grilled sandwiches, or toast. It has no fat and very little sugar.

Ingredients:
1 ½ cups water
1 tablespoon white sugar
1 ½ teaspoons salt
3 ½ cups bread flour
2 ½ teaspoons active dry yeast

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light or Medium Crust cycle; press Start. For a crispier crust, use the French cycle or turn machine off after first rise and start the cycle over.

Prep time: 5 mins
Cook time: 2 hrs 55 mins
Total time: 3 hrs
Yields: 1 - 1 1/2 pound loaf

Calories: 6.5
Carbohydrates: 1.4 g
Sugars: 1 g
Dietary fiber: 0.2 g
Protein: 0.3 g
Sodium: 291.1 mg
Spaghetti With Butter Parmesan and Browned Bacon


Ingredients:
bacon, spaghetti, butter, parmesan cheese, fresh parsley

Directions:
Saute the bacon until browned. Drain.
Cook the spaghetti in plenty of boiling salted water. Drain, reserving 1/4 cup cooking liquid.
Melt butter in the past acooking pan.
Add the pasta,.
Dana's Orzo & Pepper Pasta Salad


Ingredients:
orzo pasta, green pepper, garbanzo beans, fresh parsley

Directions:
Prepare orzo pasta as recommended on box, rinse real well., Clean and chop peppers real well., Combine all ingredients mix well, and sprinkle with fresh parsley., Let chill and serve.
Ceylon Cinnamon Celeriac Soup


Ingredients:
light olive oil, salted butter, celery root, shallots, celery, garlic cloves, black pepper, cinnamon, cayenne pepper, cognac, heavy cream, celery & leaves

Directions:
Melt butter with the oil in a large texas skillet over medium heat.
Add the celery root, shallots, celery, celery salt, cayenne, black pepper, and ceylon cinnamon.  Stir and then turn the heat down to low.
Cover and cook the vegetables on low, stirring occasionally; until tender, about 30 minutes.
After the 30 minutes, stir and then add the garlic and cook 2 more minutes on low.
Add the cognac and turn the heat up to medium.  Stir and cook, uncovered, for about 3 more minutes until the liquid evaporates.
Add the stock and bring up to a boil then reduce the heat to a simmer and simmer until the vegetables are very tender, about 15-20 minutes.
Put the soup in the food processor in two batches (never go past the fill line with liquid in the processor or it will run out and overflow with a mess].  Puree the soup until smooth.
Add the puree back to the skillet and add the cream.  Stir until blended and creamy then heat through on low to medium low heat.
Serve with celery stalks and leaves as garnish.  (optional].
Spicy Black Bean Soup


Ingredients:
olive oil, butter, onions, minced garlic cloves, dried thyme, black beans, chicken broth, diced tomatoes, ground cumin, Tabasco sauce

Directions:
Melt butter and oil in a soup pot over medium heat. Add the onion and cook until the onion is soft and translucent.
Add the garlic and thyme and cook for an additional three minutes.
Add the remaining ingredients and bring to a boil. Reduce heat to medium low, cover, and simmer for 20-30 minutes, stirring occasionally.
Remove three cups of the soup from the pot and process until smooth, adding the puree back to the soup after it is pureed. (Do this in batches to avoid having hot black bean soup all over your ceiling!]
Reheat until the soup is thoroughly warmed again.
Orange Freeze


Ingredients:
character(0]

Directions:
Put sherbet in the blender., Cover to top with club soda., Blend until smooth.
My Favorite Rolls


Ingredients:
warm water, active dry yeast, active dry yeast, butter, margarine, egg, sugar, salt, powdered milk, powdered milk, flour

Directions:
Preheat oven 350 degrees.
In your mixing bowl, add warm water and yeast, stirring to dissolve.
Add butter, egg and part of the sugar, mixing well.
Mix 1/2 of the flour with powdered milk, salt and the rest of the sugar.
Add to yeast mixture and mix well.
Add rest of flour as needed until dough is no longer sticky, but not too dry.
Cover bowl with flour sack towel, place in a warm spot and let rise until doubled.
Punch down.
Lightly flour countertop, pull off pieces of dough, making them into a round shape a little larger than a golf ball.
Place 1" apart in greased pan.
Cover and let rise until doubled.
Spray tops with butter flavored spray.
Bake 10 minutes, turning pan and baking another 8 minutes.
Rolls are done when you can thump them with your finger and they sound hollow !
Martha's Carrot Cupcakes With Cream Cheese Frosting


Ingredients:
sugar, vanilla extract, eggs, baking powder, baking soda, ground cinnamon, ground allspice, ground nutmeg, salt, flour, flour, carrots, cream cheese, confectioners' sugar, vanilla extract, orange zest

Directions:
Preheat oven to 180°C.
Line a standard 12-cup muffin tin with paper cups.
In a bowl, combine sugar, macadamia oil, orange juice, vanilla extract, and eggs.
Stir in baking powder, baking soda, cinnamon, allspice, nutmeg and salt.
Add flour; mix. Stir in carrots.
Divide batter evenly among muffin cups, filling only about 3/4 of the way up.
Bake for about 20-25 minutes or until toothpick inserted in center comes out clean.
Allow cupcakes to cool completely before frosting.
Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and vanilla extract.
Whisk until smooth.
Frost cupcakes, and garnish with orange zest.
Low Fat Ham and Cheese Strata


Ingredients:
lean ham, low-fat milk, eggs, Dijon mustard

Directions:
PREHEAT oven to 180 degrees F., COAT Baking dish with cooking spray., WHISK eggs and egg whites together, POUR over cubed crusty bread in dish., ADD all other ingredients., BAKE for 40 - 45 minutes., ENJOY!, NOTE: I cubed the ham and crusty bread and shredded the cheese.
Jamaican Ice Coffee


Ingredients:
rum, pineapple rum, coconut cream, coffee, coconut, pineapple chunks

Directions:
Pour the first 7 ingredients into a blender and mix until all ice is crushed.
Pour the frosty beverage into a tall chilled glass, top with whipped cream, toasted coconut and pineapple chunks.
Grab a straw or two and enjoy.
Slow-Cooker Chicken Chasseur


Ingredients:
bacon, chicken breast halves, cremini mushrooms, red onion, garlic cloves, dry white wine, tomato paste, diced tomatoes, low sodium chicken broth, dried porcini mushrooms, fresh thyme, bay leaves, red pepper flakes, flour, fresh parsley

Directions:
Cook bacon over medium heat until crisp, about 8 minutes.  Add bbacon to the crockpot.  Reserve the bacon fat separately.   You should have at least 2 T.  If not, use vegetable oil for the missing fat.
Dry chicken with paper towels. Season with salt and pepper.  Add 2 t. bacon fat to the skillet.  Heat over medium-high heat until just smoking.  Brown half of the chicken on both sides, about 10 minutes.  Put in the crockpot.  (Remove the browned skin if using thighs.]  Return the skillet to medium high heat and repeat with 2 more teaspoons of fat and the rest of the chicken.  Discard any fat left in the skillet.
Add the remaining 2 t. fat to empty skillet.  Heat over medium heat until shimmering.  Add cremini's, red onion and 1/4 teaspoons salt.  Cook until mushroom are brown, 10-15 minutes.  Stir in the garlic.  Cook for 15 seconds.  Stir in wine and tomato paste, scraping up any browned bits.  Simmer until the wine has reduced by half, about 5 minutes.  Put in crockpot.
Add tomatoes, 1.5 cups broth, porcini's, thyme, bay leaves and red pepper flakes to crockpot.  Cover and cook on low until chicken is tender, about 4 hours.
Transfer chicken to large serving dish.  Tent loosely with foil.
Discard bay leaves.  Set the crockpot to high.  Whisk flour with remaining 1/2 cup broth until smooth.  Stir into crockpot.  Cover and continue to cook until sauce is thickened and no longer tastes of flour, 15 to 30 minutes longer.
Stir in parsley.  Season with salt and pepper to taste.  Spoon vegetables and some of the sauce over the chicken.  Serve, passing the remaining sauce separately.
Apple and Flax Pancakes


Ingredients:
all-purpose flour, flax seed, sugar, baking powder, salt, cinnamon, nutmeg, eggs, 2% low-fat milk, butter, apple

Directions:
In a large bowl, combine flour, ground flax, sugar, baking powder, salt, cinnamon and nutmeg.
In a medium bowl, lightly beat together the egg yolks, milk and melted butter.
Add liquid ingredients to the dry ingredients. Stir until just combined.
Shred the apple and add to the batter. Stir until just combined.
Fold in stiffly beaten egg whites.
Preheat griddle or heavy fry pan to medium heat. Lightly grease pan or spray with nonstick vegetable spray.
Using a 1/3-cup measure, pour batter onto pan.
Cook pancakes until bubbles appear on the surface - about 1 minute.
Turn pancakes over and brown on the other side.
Red Velvet Mug Cakes
Category: trusted-brands-recipes-and-tips
By Reddi-wip

An easy dessert recipe for red velvet cake with cream cheese frosting ready in minutes from the microwave.

Ingredients:
PAM® Original No-Stick Cooking Spray
2 cups Reddi-wip® Original Dairy Whipped Topping
¼ cup Egg Beaters® Original
½ cup dry red velvet cake mix
3 tablespoons reduced-fat cream cheese spread
4 tablespoons Reddi-wip® Original Dairy Whipped Topping
1 tablespoon granulated sugar

Directions:
For cakes, spray insides of 2 large microwave-safe mugs with cooking spray. Whisk together 2 cups Reddi-wip, Egg Beaters, and cake mix in medium bowl. Place half of batter in each mug. Microwave each mug individually on HIGH 1 minute to 1 minute 15 seconds or until set. For frosting, stir together cream cheese spread, 2 servings Reddi-wip and sugar in small bowl until blended. Invert each cake onto a plate; top each with half of the frosting.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 366.4
Fat: 17.1 g
Saturated fat: 8.8 g
Carbohydrates: 41.9 g
Sugars: 15.5 g
Dietary fiber: 0.7 g
Protein: 7 g
Cholesterol: 61.5 mg
Sodium: 330.3 mg
Tex Mex Party Bites Aka: Rattlesnake Bites


Ingredients:
Bisquick, onion, red bell pepper, monterey jack cheese, monterey jack pepper cheese, sour cream, eggs, sausage, bacon, Rotel tomatoes & chilies, cayenne pepper, parsley flakes, chives, sour cream

Directions:
Combined all ingredients mixing well.
Pour 1/2 the mixture into a greased 9x13 cake pan.
(I use 2 9x13 pan's and cook 2 at a time].
Bake in a preheated oven on 350° for 20 minutes
or until golden brown like cornbread.
Let cool slightly and cut into 2 inch squares.
Dip into the Sour Cream and Taco Sauce Dip or eat them Plain!
If you freeze them,let them thaw & reheat them slowly in a 275° preheated oven until warm.
Country Style Appetizers


Ingredients:
mashed potatoes, butter, flour

Directions:
Preheat oven to 375F degrees., In bowl combine soup mix with potatoes butter and flour., On a floured board roll dough to 1/4 in thickness., Cut into shapes with cookie cutters., Place on ungreased baking sheet., Bake 12 minutes., Makes about 4 dozen appetizers.
Mom's French Fried Onion Rings (With Freezing Directions)


Ingredients:
onions, egg, milk, flour, flour, salt

Directions:
Slice onions and separate into rings.
Combine beaten egg, milk, oil, flour and salt; stir until smooth.
Dip onion rings into batter.
Let excess batter drip off.
Fry for 2-3 minutes and place on paper towels to drain.
Freezing instructions:  place in freezer bags and freeze.  To reheat, place on tray in 375 degree oven for a few minutes.
Broccoli Rabe With Sun Dried Tomatoes and Orecchiette


Ingredients:
extra virgin olive oil, pancetta, onion, garlic cloves, red pepper flakes, broccoli rabe, water, sun-dried tomato, parmesan cheese, lemon juice, kosher salt, fresh ground black pepper

Directions:
Heat a large sauteuse, saute pan, or large sauce pot over medium heat, then add the olive oil.
Add the pancetta and saute gently until some of the fat has rendered, about 4 minutes.
Add the onions, garlic and red chile flakes to the pancetta and saute until the onions and garlic soften and turn golden, about 4 minutes. Be careful not to burn the onion and garlic or they will become bitter.
Add the broccoli rabe to the pan. Cover and cook, stirring occasionally, until the greens begin to wilt.
Bring the chicken stock to a simmer in a small saucepan.
Add 1 cup of the hot chicken stock to the saute pan and bring to a boil. Add the sun-dried tomatoes and orecchiette to the pan and reduce the heat to a simmer. Continue stirring the contents of the pan and cook until the pasta becomes al dente, about 15 minutes. Slowly add more hot chicken stock, then water, as needed, to cook the pasta.
Add the Parmesan cheese and lemon juice and season to taste with salt and freshly ground pepper. Serve immediately.
Firecracker Pasta Salad


Ingredients:
olive oil, garlic cloves, red wine vinegar, tomatoes, broccoli florets, green bell pepper, ripe olives, parmesan cheese, romano cheese

Directions:
Heat oil in small saucepan over medium-high heat.
Add garlic; cook for 1 minute.
Pour into large bowl; cool.
Whisk in vinegar.
Add pasta, tomatoes, broccoli, bell pepper, olives, Parmesan cheese and Romano cheese; toss well to coat.
Refrigerate or serve immediately.
Texas Turtle Cheesecake Cupcakes


Ingredients:
cream cheese, eggs, sugar, vanilla, salt, bittersweet chocolate, pecans

Directions:
Preheat the oven to 350°F.
Place the cheesecake ingredients in a food processor and blend for 3 minutes, until smooth.
Place 12 foil baking cups on a baking sheet, or use muffin tins.
Ladle the cheesecake batter into the cups.
Topping:  Coarsely chop the chocolate, quarter the 12 caramels and chop the pecans; combine these together, and generously top each cheesecake cup with this mixture.
Be sure to keep the pieces of caramel toward the center, or the caramel will run out!
Bake in a preheated oven for 35 minutes.
Cool completely, then refrigerate.
Brown Sugar Biscuits
Category: bread
By MONSTERMAMA

These yummy rolls aren't really biscuits, but they're named after rolls I used to get at my local bakery.  My family thinks they're sweet enough without icing, but a simple powdered sugar one would be nice.

Ingredients:
2 cups all-purpose flour
¼ cup brown sugar
1 tablespoon baking powder
¼ teaspoon salt
¼ teaspoon cream of tartar
½ cup butter flavored shortening
⅔ cup milk
1 teaspoon vanilla extract
¼ cup butter, softened
¼ cup brown sugar
5 ½ teaspoons ground cinnamon

Directions:
Preheat oven to 375  degrees F (190 degrees C). Lightly grease a baking sheet, or use parchment paper. In a large bowl, combine flour, brown sugar, baking powder, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Mix in milk and vanilla. Knead briefly on a floured surface. Roll out into a large rectangle, 1/2 inch thick. Spread softened butter onto surface of dough. Mix together brown sugar and cinnamon; sprinkle evenly over butter. Roll tightly, and cut into 12 equal slices. Place on prepared baking sheet. Bake in preheated oven for 15 to 20 minutes, or until golden brown.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 12 servings

Calories: 222.6
Fat: 13.2 g
Saturated fat: 4.9 g
Carbohydrates: 23.6 g
Sugars: 6.6 g
Dietary fiber: 1.1 g
Protein: 2.7 g
Cholesterol: 11.3 mg
Sodium: 167.4 mg
Vegetarian Planet Asparagus Wasabi Tempura


Ingredients:
asparagus spears, unbleached flour, cornstarch, salt, sugar, baking powder, ground ginger, wasabi powder, water, beer

Directions:
Combine flour, cornstarch, salt, sugar, baking powder, ginger and wasabi powder.
Add water and beer to the flour mixture; whisk slowly until smooth.
In a saucepan or skillet at least 8 inches in diameter, heat oil over medium high heat.
Test oil by dropping in 1/2 teaspoon of batter.
If it bubbles and fizzes right away, oil is hot enough.
Dip an asparagus spear into the batter, then carefully into the hot oil.
Add 7 more, and fry them all 2 to 3 minutes.
Using a slotted spoon, remove them to a paper towel-lined plate.
Repeat with remaining 8 asparagus spears.
Serve immediately.