xiaoxl/recipe_data huggingface dataset:
Hunan Dumplings with Peanut Butter Sauce


Ingredients:
pork, soya sauce, salt, pepper, wonton wrappers, hot water, soy sauce, garlic, crushed red pepper flakes

Directions:
Combine the pork with the soya sauce,salt,pepper and sesame oil.
Put about a tsp of filling in the center of each wonton skin and enclose the filling to make a ball shape or a triangle,sealing with a little water.
Bring a large pot of water to a boil.
Put the dumplings,in batches into the water until they rise to the surface.
Remove with a slotted spoon.
Mix hot water with the peanut butter until well combined and then add the soya sauce,rice vinegar,oil,garlic and chilies.
Serve on top of the dumplings.
Homemade Chicken Noodle Soup


Ingredients:
whole chickens, chicken breasts, chicken broth, garlic cloves, celery, bay leaf, black pepper, thyme, rosemary

Directions:
Add the broth, bay leaf to a large pot and bring to a boil.  Add the chicken and boil until cooked, about 30 minutes.
Use a strainer to remove any fat or particles that rises to the top of the water.
Remove the chicken from the broth and set aside on a plate to cool a little before you will debone it.
Add the onion, celery, garlic, pepper and parsley to the broth.
Separate the chicken meat from the skin and bone and place the meat back in the pot.  Let it simmer in a gentle boil for about 30 minutes.  By the time you add the noodles, all the veggies should be soft and translucent.
Add the noodles and boil until done, as per package instructions.
Enjoy!
Ham Quesadillas


Ingredients:
mozzarella cheese, queso fresco, ham, corn tortillas, flour tortillas, fresh cilantro, avocado

Directions:
Set the griddle on medium heat.
Place the ham on griddle for 1 minute. Flipping twice. When slightly toasted to desire set aside and shredd into random pieces (maybe 5].
Place mozzorella cheese ontop of tortilla. ollow with some queso fresco, ham and cilantro.
Place quesadilla on griddle and remove as soon as cheese melts.
Quesadilla can be left as is or folded in half (choice is yours].
Lastly, Dice/wedge cut some avocado into small pieces and add desired amount into the hot and ready quesadilla.
Can be enjoyed with any type of salsa!
Tomato Thyme Quiche


Ingredients:
flour, salt, baking powder, butter, cold water, cheese, minced garlic cloves, eggs, salt, black pepper, sour cream, milk, tomatoes, thyme

Directions:
Crust:.
Set oven to 400.
Combine flour, salt, and baking powder.
Cut/blend in the butter until you have coarse crumbs.
Add ONE beaten egg yolk, don't mix yet.
Add cold water 1 Tbsp at a time until dough is soft but NOT sticky.  Depending on your humidity, it will take 2-4 Tbsps of water.
Refrigerate for at least 20 minutes (longer is better].
Roll out or press into a greased 9" pie pan, making sure that the crust comes all the way to the top, even overlapping the edge to make a "lip".
Brush crust with remaining, beaten egg yolk.
Prick all over with a fork.
Bake for 10 minutes, then set aside away from the heat
Change oven setting to 350.
Filling:.
Spread the cheese around in the bottom of the crust.
Follow with the mushrooms and minced garlic.
In a seperate bowl, whisk eggs together with the egg whites.
Add salt, pepper, sour cream, and milk.
Pour egg mixture into pie shell (do not stir].
Place slices of tomato around on the top.
Sprinkle with thyme.
Bake for 45-50 minutes (The quiche may still be a tiny bit wobbly in the middle.].
Allow to set, away from heat, for 10 minutes.
Can be eaten hot or chilled.
Lemongrass-Ginger Chicken


Ingredients:
chicken thighs, salt, garlic, ginger, lemongrass, spring onions, chilies, palm sugar, lime

Directions:
Trim any excess fat from the thigh section and cut through the thick parts to allow the marinade to pentrate more.
Combine ingredients down to and including the vegetable oil and add the chicken and leave to marinate for 10 minutes.
Then over high heat, barbecue the chicken, turning once and basting with any remaining marinade during that time.
Serve with crisp salad leaves, a sambal, the lime wedges and garnish with the coriander leaves and steamed rice is also good.
Shoyu Chicken
Category: world-cuisine
By The Big E

Shoyu Chicken is a popular Hawaiian dish. It is often served with rice. The word shoyu is Japanese for soy sauce. Let the chicken soak in the marinade for at least an hour, the longer the better.

Ingredients:
1 cup soy sauce
1 cup brown sugar
1 cup water
4 cloves garlic, minced
1  onion, chopped
1 tablespoon grated fresh ginger root
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes  (Optional)
1 teaspoon ground cayenne pepper  (Optional)
1 teaspoon ground paprika  (Optional)
5 pounds skinless chicken thighs

Directions:
Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr 40 mins
Yields: 12 servings

Calories: 337.5
Fat: 12.6 g
Saturated fat: 3.5 g
Carbohydrates: 21.7 g
Sugars: 18.6 g
Dietary fiber: 0.8 g
Protein: 33.4 g
Cholesterol: 114 mg
Sodium: 1304.3 mg
Perfect Crab Cakes With Green Onions
Category: appetizers-and-snacks
By Ben S.

Perfect Crab Cakes -- heavy on crab and light on filler -- anchor a dinner. Be sure to form them compactly so the cakes hold together during frying.

Ingredients:
1  egg, beaten
2 tablespoons mayonnaise
2 tablespoons green onion tops
¼ teaspoon Chesapeake seasoning, such as Old Bay(r)
¼ teaspoon hot red pepper sauce
1 pound lump or backfin crabmeat, drained and  picked over for shells
4 teaspoons milk
10  saltine crackers, finely crushed
6 tablespoons olive oil, for frying
Lemon wedges, for serving

Directions:
Mix egg, mayonnaise, green onions,   and hot sauce in a small bowl until mayo is completely incorporated, then set aside. Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add crushed saltines; toss gently to combine. Add egg mixture; gently toss, once again, to combine. Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake. Repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead). About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sautee turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.

Yields: 4 servings

Calories: 433.2
Fat: 30.5 g
Saturated fat: 4.5 g
Carbohydrates: 13.9 g
Sugars: 0.2 g
Dietary fiber: 1.8 g
Protein: 26.6 g
Cholesterol: 150.2 mg
Sodium: 647.5 mg
Buttery Lemon Spinach
Category: side-dish
By leila m

A quick yet  simple and delectable side dish.

Ingredients:
2 (10 ounce) bags pre-washed fresh spinach
2 tablespoons garlic, minced
5 tablespoons butter
2 tablespoons lemon juice

Directions:
Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice. Cover with plastic wrap. Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. Remove the plastic wrap and toss to distribute seasoning before serving.

Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
Yields: 6 servings

Calories: 112
Fat: 10 g
Saturated fat: 6.1 g
Carbohydrates: 4.8 g
Sugars: 0.6 g
Dietary fiber: 2.2 g
Protein: 3 g
Cholesterol: 25.4 mg
Sodium: 143.5 mg
Vegetable Indulgence Pasta


Ingredients:
angel hair pasta, olive oil, carrot, broccoli, basil, oregano, parsley, garlic powder

Directions:
Cook the pasta according to package directions., Place cooked pasta in a large mixing bowl., Steam, stir-fry, or shock the vegetables., Add the vegetables and spices to the bowl., Stir and serve warm.
Ham Salad Sandwiches


Ingredients:
ham, cheddar cheese, mayonnaise, pepper, mustard powder, garlic powder

Directions:
"Mix all together and serve on bread or roll or whatever toots your whistle."
Mussels With Prosciutto and Sherry


Ingredients:
mussels, olive oil, celery, prosciutto, dry white wine, sherry wine

Directions:
Over medium high heat, in a large pot with a lid, cook the onion (uncovered] and celery in the oil until the onions are soft (about three minutes].
Add the prosciutto, wine and sherry and bring to the boil.
Add the mussels and cover. Let boil for one minute, shaking the pan once or twice to distribute the mussels, then when all the mussels have opened (discard any which don’t open] remove and serve.
Cheddar Garlic Biscuits


Ingredients:
biscuit mix, water, sharp cheddar cheese, butter, garlic powder, salt

Directions:
Add water to Mix.
Stir 20-25 times.
Add grated cheese.
Stir till well blended.
Turn onto lightly floured board and knead about 15 times (.
TO KNEAD:  with the tips of your fingers beneath the edge of dough furthest away from you,
Pick up the edge of the dough and pull it to lap over the dough's edge closest to you.
With the heel of your hand on top of the dough's edge closest to you, push the dough down and away from you.
Turn the dough so that it's about 1/4 turn from its original position, and repeat the process about 10 times.
It'll be smooth at this point.
Cut with biscuit cutter.
Place on greased sheet.
Bake in 425 degree oven till golden brown. About 12-15 minutes.
Melt butter in small bowl.
Add garlic powder and 1/2 t. salt.
Mix well.
Dip tops of biscuits into butter mixture.
Serve immediately.
Roasted Okra, Tomatoes & Garlic


Ingredients:
okra, red onion, garlic cloves, cherry tomatoes, tomatoes, string bean, fresh mint leaves, olive oil

Directions:
Preheat oven to 400 degrees; line baking pan with release foil or spray with cooking spray.
Rinse the okra in cold water and drain well on paper towel; trim the tops of okra BUT don't remove the caps.
Put okra in prepared baking pan, add sliced onion, garlic tomatoes(whole cherry or cut in half ,cut heirloom tomatoes into chunks] add green beans if using and mint.
Drizzle with olive oil season with salt & pepper, stir together.
Roast in oven for 10 to 12 minutes, giving the vegetables a toss if needed.
Serve hot, warm or at room temperature, enjoy.
Godeungeo Jorim (Korean Braised Mackerel with Radish)
Category: world-cuisine
By mykoreaneats

Godeungeo (mackerel) has a very special place in my heart, having eaten it every which way imaginable - pan-fried, grilled, braised, canned, and smoked during my days in Seoul. Serve with rice and other side dishes.

Ingredients:
1  red chile pepper, seeded and minced  (Optional)
1  green chile pepper, seeded and minced  (Optional)
2 tablespoons cooking wine
2 tablespoons gochugaru (Korean red pepper flakes)
1 tablespoon gochujang (Korean chile paste)
2 tablespoons soy sauce
1 tablespoon brown sugar
5 cloves garlic, minced
½ teaspoon minced fresh ginger
2 cups water
1  daikon radish, halved lengthwise and sliced into 1/2-inch thick pieces
2  whole mackerel - gutted, cleaned, and cut into 3-inch pieces
2  green onions, sliced on the bias into 1/2-inch pieces

Directions:
Combine red chile pepper, green chile pepper, cooking wine, gochugaru, gochujang, soy sauce, brown sugar, garlic, and ginger in a small bowl; mix well to make sauce. Place water and daikon radish in a large pot. Bring to a boil; cook until radish is tender, about 5 minutes. Stir mackerel pieces into the pot. Pour sauce over the mackerel. Cook over high heat, occasionally spooning sauce over mackerel but not stirring the mixture, until cooking liquid has reduced by half, about 10 minutes. Reduce heat and simmer, partially covered, until sauce thickens, about 15 minutes. Garnish mackerel with green onions.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 178.2
Fat: 7.7 g
Saturated fat: 0.9 g
Carbohydrates: 13.9 g
Sugars: 7.2 g
Dietary fiber: 3.5 g
Protein: 13.4 g
Cholesterol: 31.6 mg
Sodium: 775.7 mg
My Mom's Chinese Pot Roasted Chicken


Ingredients:
chicken, soy sauce, dry vermouth, garlic, celery, green onions, soy sauce, sugar, water, cornstarch, soy sauce

Directions:
Marinate chicken in 1/4 cup soy sauce for 15 minutes.
Brown chicken slowly in oil.
Then add vermouth simmer for 30 minutes or until tender.
Remove chicken set aside.
Add celery and onions to pan. Cook for 1-2 minutes.
In a 1 cup measure take the soy sauce used to marinate chicken, add.
3/4 cup of water,  add rest of ingredients and enough water to measure 1 cup. Stir to mix. Cook until thickened.
Put chicken back into pan and stir to cover.
Enjoy.
Fresh Apple Walnut Cake


Ingredients:
sugar, all-purpose flour, baking soda, cinnamon, salt, eggs, vanilla, apples, walnuts

Directions:
Preheat oven to 350°., Grease and flour dust a 10 or 12 cup pan., Mix sugar, flour, salt, baking soda and cinnamon until well blended., Stir in oil, eggs and vanilla until mixed well., Then add apples and walnuts and stir until blended., Bake for 1 hour and 15 minutes or until toothpick comes out clean., Cool for 10 minutes in pan before cutting into squares.
Marinated Shrimp


Ingredients:
green onion, olive oil, fresh lemon juice, ketchup, chives, garlic, Dijon mustard, salt, medium shrimp

Directions:
Combine all ingredients except shrimp in large bowl., Add shrimp and toss to coat., Cover and refrigerate 4 to 6 hours or overnight., Transfer shrimp mixture to serving bowl and serve with toothpicks.
Crunchy Peanut Butter Squares


Ingredients:
peanut butter, corn syrup, brown sugar

Directions:
Combine Peanut Butter, Sugar& Corn Syrup in top of double boiler and heat, blend well.
(or microwave on high power for 2 minutes.] Quickly stir in cereal until thoroughly blended and press into a greased 8 X 12 cake pan.
Allow to cool in fridge until firm to press.
(Top may be sprinkled with chocolate chips or drizzled with melted chocolate.] Cut into 2 inch squares and serve.
Pumpkin-Dark Chocolate Chip Muffins
Category: bread
By Cactus Kim's Kitchen

A favorite for mornings during the holidays at our house. We use Ghirardelli® dark chocolate chips for these.

Ingredients:
cooking spray
1 ¼ cups all-purpose flour
1 cup whole wheat flour
2 teaspoons ground cinnamon
1 ½ teaspoons ground ginger
1 ½ teaspoons baking soda
½ teaspoon ground nutmeg
½ teaspoon ground allspice
¼ teaspoon salt
1 cup packed brown sugar
1 cup canned pumpkin
⅓ cup soy milk
⅓ cup vegetable oil
¼ cup molasses
2  large eggs
1 teaspoon vanilla extract
1 cup chocolate chips

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners. Whisk all-purpose flour, whole wheat flour, cinnamon, ginger, baking soda, nutmeg, allspice, and salt together in a bowl; form a well in the center. Stir brown sugar, pumpkin, soy milk, oil, molasses, eggs, and vanilla extract together in a separate bowl until well mixed. Pour brown sugar mixture into the well of the flour mixture and stir until batter is just combined; fold in chocolate chips. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Remove muffins from pan immediately and cool completely on a wire rack.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 18 muffins

Calories: 212.7
Fat: 7.8 g
Saturated fat: 2.4 g
Carbohydrates: 34.7 g
Sugars: 20.3 g
Dietary fiber: 2.3 g
Protein: 3.3 g
Cholesterol: 20.7 mg
Sodium: 186.9 mg
Fantabulous Family-Style Pizza


Ingredients:
warm water, dry yeast, honey, water, olive oil, sea salt, flour, cornmeal, tomato sauce, tomato paste, olive oil, sugar, dried basil, dried marjoram, dried oregano, garlic powder, part-skim mozzarella cheese, cheddar cheese

Directions:
Combine warm water, yeast, and honey; let sit 5 minutes to dissolve and activate yeast.
Stir together yeast mixture, water, olive oil, salt, and 1 cup flour; gradually add remaining flour, stirring, until dough comes together; knead (I use a KitchenAid stand mixer] for 10 minutes until soft, smooth, and elastic.
Turn dough into a large oiled bowl; cover and allow to rise at room temperature for about 1 hour until doubled.
Preheat oven to 450°; (to make an extra-large thick-crust pizza] spray a 12x17" baking sheet with no-stick cooking spray then sprinkle the sheet lightly with cornmeal; set aside.
Punch down dough; turn out on a lightly floured surface and press dough out thinly into a fairly large rectangular shape; lift and transfer dough onto prepared baking sheet; press dough outward until it covers the baking sheet; form a ridge around the outer edge.
Parbake pizza crust for 3-4 minutes (This is a good time to make your pizza sauce - Just stir the sauce ingredients together and it's done!].
Remove parbaked pizza crust from oven and pat down any overly-puffed-up spots using with the palm of your hand or a clean kitchen towel; spread sauce evenly over surface of pizza crust; top pizza with layers of low-moisture part-skim Mozzarella cheese and your choice of pepperoni, canadian bacon, cooked sausage, sliced black olives, mushrooms, chopped green peppers, etc; lastly sprinkle a small amount of Cheddar cheese (for a bit of extra color] over the very top.
Return pizza to oven and bake and additional 15 minutes until crust is golden-brown and cheese is melted, bubbly, and just beginning to brown.
VARIATION: To make two 13" thin and crispy pizzas, decrease rising time of dough by about half and (here's the secret to a really good thin and crispy crust] place pizza stone into oven; preheat oven AND pizza stone to 450°.
Punch down dough; divide into 2 equal portions; turn portions, one at a time, out on a lightly floured surface and press dough as thinly as possible into about about a 10" circular shape.
Remove the hot pizza stone from the oven (place it onto the stove-top or onto a double-folded bath-towel set on the kitchen counter] and sprinkle it with cornmeal; carefully move dough (circle] onto the preheated pizza stone; continue pressing dough circle outward to cover pizza stone and form an outer ridge; and don't worry if you hear a faint sizzling sound or see bubbles forming in the uncooked dough during this step, that's what seems to always happens here!
Parbake pizza crust for 3-4 minutes; remove from oven, pat down, and top as instructed above; return pizza to oven for 12-13 minutes until done. Enjoy!
Skinny Iced Coffee


Ingredients:
hazelnut-flavored coffee, nonfat milk, Splenda sugar substitute

Directions:
Brew the Coffee ( You can use plain coffee or any other flavored coffee, my favorite is Foldgers select hazelnut].
While coffee is brewing put All other ingredients in a beverage shaker.
Add coffee and shake until mixed well and cool.
Pour in glass and enjoy!
(you dont have to have a shaker it just gives the iced coffee the foam at the top when you pour it into the glass].
Cinnamon Roll Pie With Brown Sugar Topping


Ingredients:
sugar, cinnamon, eggs, milk, vanilla, light brown sugar, pecans, firm butter

Directions:
I use day old cinnamon rolls.
Use a 17-inch cast iron skillet or use several deep dish pie plates, or I have made them in loaf pans. Several.
Cut cinnamon rolls in medium size cubes.Place in large pan or bowl. Sprinkle with 1 cup sugar and sprinkle 1 tablespoon cinnamon. Set aside.
In a medium bowl or stand mixer with the whip attachment, add eggs mix well.
Add vanilla and almond extract.
Add milk and 1 cup sugar.
Whip for 5 minutes on low speed.
Pour mixture over the cubed cinnamon rolls let sit for 30 minutes stirring occasionally, pressing down to soak the cinnamon rolls in the custard mixture.
Topping.
Cube cold butter into small cubes 1/2 inch.
Add brown sugar and pecans.
MIX WELL.
Sprinkle mixture over soaked cinnamon roll mixture.
Bake 350°F for about 45 minutes.
Turn oven down to 325°F and bake another 15 minutes or until middle of pie is set.
Bourbonless Chicken


Ingredients:
boneless skinless chicken thighs, salt, fresh ground pepper, low sodium soy sauce, dark brown sugar, dark corn syrup, sherry wine vinegar, liquid smoke, ground ginger, garlic powder

Directions:
Place the chicken in a 9x13-inch baking dish in a single layer and sprinkle with the salt and pepper.
In a medium-size mixing bowl, whisk together remaining ingredients; pour evenly over the chicken; cover the dish with foil and let marinate in the refrigerator for several hours or overnight.
Preheat the oven to 325°; remove the foil and bake the chicken, basting frequently, until the chicken is well-browned and glazed, about 1 1/2 hours.
Cream Meringues


Ingredients:
"caster sugar"

Directions:
Line a couple of baking sheets with parchment or non-stick baking paper.
Whisk the egg whites until stiff, add the sugar, 1 tablespoon at a time, whisking well for about 1 minute after each addition.
Pipe or spoon 10-12 rounds or oblongs of the meringue on to the non-stick paper.
Bake in the oven at 110ºC (225º F] for about 2-3 hours, changing the position of the trays half way through the cooking, don’t let them become very brown. Cool on a wire rack.
Whip the fresh cream until stiff and use to sandwich the meringue shells together.
Egg Bites
Category: breakfast-and-brunch
By VB Leghorn

Easy baked version of those egg bites made popular by that famous chain coffeehouse. I like them with hot sauce!

Ingredients:
cooking spray
5 small tri-color baby potatoes, thinly sliced
¼ stick butter
10 small eggs
1 small tomato, finely chopped
1 small yellow bell pepper, finely chopped
½ cup fresh spinach
¼ cup chopped ham
¼ cup chopped white onion
1 slice mozzarella cheese, cut into 12 cubes

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with nonstick cooking spray. Place a thin layer of potato slices in the bottom of each muffin cup. Add a little butter on top. Bake in the preheated oven for 5 minutes. Mix eggs, tomato, bell pepper, spinach, ham, and onion together in a large bowl. Remove muffin tin from oven and ladle the egg mixture over the potatoes. Top each muffin cup with a mozzarella cube. Continue baking until egg bites are set, about 20 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 12 egg bites

Calories: 108.3
Fat: 6 g
Saturated fat: 2.6 g
Carbohydrates: 8 g
Sugars: 1.1 g
Dietary fiber: 1.1 g
Protein: 6 g
Cholesterol: 122.9 mg
Sodium: 111.3 mg
Salsa Poached Egg on Mixed Leaf Salad


Ingredients:
egg, salsa, spinach, iceberg lettuce

Directions:
Spray pan with Cooking Spray (quick clean up with a non-stick pan].
Add 1 cup Salsa (adjust amount to your preference] and heat until it's hot and bubbly.  Stir and push mix into the center of the pan making a well for the egg.
Carefully drop 1 egg into the well of salsa - don't break the yolk. Cover with a lid and cook over medium heat until the yolk is hardened to a soft consistency (no longer runny but not too hard either].
Sprinkle Egg with pepper and a dash of salt.
While still hot remove Egg and salsa from the pan and place on top of greens, adding more salsa if desired.
Sprinkle with shredded cheddar cheese and pour some Light Ranch Dressing on the greens around the outside edges of the salad. Enjoy!