xiaoxl/recipe_data huggingface dataset:
Mushroom Stir-Fry
Category: world-cuisine
By France C

Who needs meat when you can make this stir-fry using a medley of mushrooms? Shiitake mushrooms have a meaty texture and earthy flavor that is bound to please both vegetarians and carnivores alike! The beech and enoki mushrooms add visual appeal and a mix of textures. The recipe makes just enough sauce to coat the vegetables, but feel free to double the sauce ingredients if you'd like extra to serve over rice or noodles.

Ingredients:
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 teaspoons honey
2 teaspoons cornstarch
1 teaspoon Sriracha sauce
6  green onions
2 tablespoons peanut oil
2 stalks celery, thinly sliced diagonally
1  medium onion, cut into 1/2-inch wedges
¾ pound shiitake mushrooms, trimmed and cut into 1/4-inch slices
¼ pound beech mushrooms, trimmed
¼ pound enoki mushrooms, trimmed
2 cloves garlic, minced
1 teaspoon freshly grated ginger

Directions:
Whisk together soy sauce, rice wine vinegar, sesame oil, honey, cornstarch and Sriracha in a small bowl; set aside. Cut green onions into 2-inch pieces, keeping white and green parts separated. Heat peanut oil in a large wok over high heat. Add celery and onion wedges and stir-fry, stirring constantly, 3 to 4 minutes. Add shiitake mushrooms, beech mushrooms, and white parts from green onions, stirring constantly for 3 to 4 minutes. Mix in enoki mushrooms, green parts from green onions, garlic, and ginger, and stir-fry for 2 more minutes. Move vegetables to one side of the wok. Whisk sauce ingredients to combine, then pour sauce into the wok. Stir into vegetables and cook until sauce thickens, about 1 minute. Remove from heat and serve immediately.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 188.8
Fat: 10.5 g
Saturated fat: 1.7 g
Carbohydrates: 18.5 g
Sugars: 6.8 g
Dietary fiber: 3.5 g
Protein: 5.2 g
Sodium: 775.5 mg
Orange Fruit Chicken Salad


Ingredients:
celery, red seedless grapes, mayonnaise, sour cream, orange zest, white sugar, salt

Directions:
For the dressing: mix all ingredients, and adjust all ingredients to suit taste.
For the salad: Mix all ingredients EXCEPT the greens; toss lightly with citrus dressing, chill for about 1-2 hours.
Divide the salad greens into salad bowls.
Top or mix with chilled chicken salad/citrus dressing mix.
Ribbon Bar Cheesecake


Ingredients:
butter, pecans, flaked coconut, cream cheese, sugar, eggs

Directions:
Preheat oven to 350°F.
Mix crushed cookies, butter,pecans, and coconut; press firmly onto bottom of 13x9-inch baking pan. Refrigerate while preparing filling.
Beat cream cheese and sugar in a large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 40 minutes or until center is almost set.Cool. Refrigerate 3 hours or overnight. Place whipping cream and chocolate in saucepan. Cook on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Pour over cheesecake. Refrigerate 15 minutes or until chocolate is firm. Store leftover cheesecake in refrigerate.
Note: To make cheesecake extra special, Once chocolate topping is firm, place 2 additional chocolate squares in microwaveable bowl. Microwave on medium 1 minute, stirring after 30 seconds. Stir till chocolate is completely melted.Pour into small reusable bag; seal bag; twist bag. Snip off one small corner from bottom of bag; twist top of bag to squeeze chocolate from bag; to pipe a special message, such as "Greetings" on top of cheesecake.     Chill time includes.
Jim Bob's Chocolate-Molasses Cake


Ingredients:
granulated sugar, all-purpose flour, baking powder, baking soda, salt, eggs, milk, dark molasses, canola oil, vanilla, boiling water, butter, peanut butter, cream cheese, confectioners' sugar, milk

Directions:
Combine the sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl and stir with a whisk to blend.
Add the eggs, milk, molasses, oil, and vanilla and beat for 2 minutes.
Add the water and stir it into the batter by hand.
Pour the batter, which will be very thin, into a greased 9x13-inch baking pan and bake at 350 degrees for 35-45 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool on a wire rack.
To make the frosting, combine the butter, peanut butter, and cream cheese in a large bowl and beat until fluffy.
Slowly add the confectioners' sugar, beating to form a smooth frosting.
Add the milk 1 tsp at a time until the frosting reaches the desired spreading consistency.
Frost the cake and let it sit for 30 minutes before cutting.
Beth's Spicy Oatmeal Raisin Cookies
Category: desserts
By Beth Sigworth

With a little experimenting, I came up with these chewy, spicy, oatmeal raisin cookies. They make your kitchen smell wonderful while they are baking. They almost remind me of Christmas because the spices smell so good.

Ingredients:
½ cup butter, softened
½ cup butter flavored shortening
1 cup packed light brown sugar
½ cup white sugar
2  eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
3 cups rolled oats
1 cup raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

Prep time: 15 mins
Cook time: 12 mins
Total time: 50 mins
Yields: 3 dozen

Calories: 144
Fat: 6.3 g
Saturated fat: 2.5 g
Carbohydrates: 20.6 g
Sugars: 11.2 g
Dietary fiber: 1 g
Protein: 1.9 g
Cholesterol: 17.1 mg
Sodium: 92.1 mg
Queen Puff's Easy Baked Beans


Ingredients:
bacon, ketchup, brown sugar, onions, onion powder, prepared mustard

Directions:
Preheat oven to 350 degrees.
In a skillet cook bacon and chopped onion.  Or you may just lay uncooked bacon strips on top of beans before puting in oven.
In a baking dish mix beans, ketchup, brown sugar, onion powder (if you didn't use the chopped onion], and mustard].
Add bacon and stir gently to mix bacon into beans.
Bake 1 hour in oven or in crock pot on low 4-6 hours/high 2-3 hours.  If you are in a hurry, you can also microwave instead for 15 minutes.
Easiest-Ever Strawberry Jam


Ingredients:
strawberry, sugar, lemons

Directions:
1. Cut all the strawberries and put them into a pan.
2. Now squeeze 1/2 lemon on strawberries.
3. Add sugar until all the strawberries are completely covered in sugar.
4. Now mix well and keep it aside for 2hrs. After 2 hrs you will see that sugar is dissolved.
5. Now cook these strawberries on Low flame until it's thick and starts to leave the sides of the pan. Keep stirring for every 5mins.To check whether the jam is ready or not, put a drop of jam on a plate ( keep this plate in the freezer for 10 mins] and see whether the jam flows down or not. If the jam does not flow then it's ready .
In order to get more clarity, check out my youtube video. Please subscribe to my youtube channel as well.
https://youtu.be/MIcBgk5tGZ0?sub_confirmation=1.
Thank you for reading.
Crawfish Pirogue
Category: seafood
By Caren Lee

It's yummy! My husband and son love it. I got the etouffee recipe from a Cajun friend of mine. It's quick and simple. I decided to serve in a bread boat to recreate a favorite dish from a local restaurant. I serve it with a salad.

Ingredients:
1 pound peeled crawfish tails
1 ½ tablespoons Creole seasoning, or to taste
½ cup butter
1  onion, finely chopped
1  green bell pepper, finely chopped
2 teaspoons minced garlic
1 cup water, or to taste
¼ teaspoon ground black pepper
2 tablespoons cornstarch
2 tablespoons water
3  small bread loaves

Directions:
Preheat oven to 350 degrees F (175 degrees C). Toss crawfish tails with Creole seasoning in a bowl. Melt butter in a large saucepan over medium heat. Add onion and green bell pepper; cook and stir until soft, about 5 minutes. Stir in garlic. Thin mixture with 1 cup water. Stir in crawfish tails; season with black pepper. Whisk cornstarch with 2 tablespoons water in a small bowl until smooth. Pour into the saucepan, stirring constantly, until crawfish mixture thickens, about 5 minutes. Cut tops off bread loaves; hollow out center to create a "boat." Place bread loaves on a baking sheet; spoon crawfish mixture into the center. Bake in the preheated oven until bread is warm and lightly toasted, about 10 minutes.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 472.3
Fat: 28.1 g
Saturated fat: 15.9 g
Carbohydrates: 34.2 g
Sugars: 4.2 g
Dietary fiber: 2.8 g
Protein: 21.9 g
Cholesterol: 182.3 mg
Sodium: 1027.2 mg
Spinach Stuffed Tomatoes


Ingredients:
tomatoes, fresh spinach, cottage cheese, parmesan cheese, oregano

Directions:
Heat oven to 425. Lightly grease a baking dish.
Cut the top ¼ inch off of the tomatoes. Scoop out the pulp and seeds. Discard the seeds and reserve the pulp. Chop the pulp.
Combine with cheeses, bread crumbs and spinach.
Stuff the tomatoes and place in the baking dish.
Cover loosely with foil and bake until the tomatoes are soft and the filling is set (about 30 minutes].
Remove foil and bake for 5 more minutes, allowing the tops to brown.
East Texas Cornbread


Ingredients:
yellow cornmeal, baking soda, flour, egg, baking powder, buttermilk, salt

Directions:
Preheat oven to 400 degrees F., Place skillet in oven while it is., heating.  The skillet must be hot before batter is., added., In large mixing bowl, beat buttermilk and egg, then., sift in dry ingredients, Mix well. From hot skillet,., pour l/2 grease and mix well. Pour batter into skillet., with remaining grease. This makes a crisp crust, Bake., at 400 degrees F for approximateLy 30 minutes., I make this gluten free and vegan and it turns out wonderfully!
Barbecued Bat Wings


Ingredients:
chicken wings, ketchup, molasses, apple cider vinegar, Worcestershire sauce, sugar, salt, black pepper

Directions:
Preheat the oven to 350 degrees. Boil the chicken wings for twenty minutes in a large pot. While the wings are cooking, prepare the sauce. Whisk together the ketchup, molasses, vinegar, Worcestershire sauce, sugar, hot sauce, salt, and pepper until smooth in a large roasting pan. Add enough black, blue, and green food colorings to the sauce to make a dark black sauce. Place the pan in the oven and bake for 10 minutes, stirring once.
Drain the wings well and add them to the sauce and toss to coat evenly, poking the wings liberally with a fork.
Bake for 20 minutes, then increase the temperature to 450 degrees. Toss the wings in the sauce again to coat evenly. Bake until the sauce is thickened and slightly blackened, flipping the wings over occasionally, about another 15 minutes. Serve hot or at room temperature.
Korma Curry Paste


Ingredients:
cumin seeds, garlic cloves, ginger, cayenne pepper, garam masala, sea salt, tomato puree, green chilies, fresh coriander

Directions:
Dry fry the cumin & coriander seeds over medium heat, until they start to change colour and release an aromatic smell, then remove from heat.
Place all the ingredients in a food processor or mortar and pestle and grind until the desired paste is achieved.
Quinoa Jambalaya
Category: soups-stews-and-chili
By Jessica Collin

Move over Zatarain's® this is healthier and tastier.

Ingredients:
1 tablespoon vegetable oil, or as needed
1 pound kielbasa (Polish) sausage, halved lengthwise and sliced
½  sweet onion (such as Vidalia®), diced
6  miniature multi-colored sweet peppers, diced
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon cayenne pepper
¼ teaspoon celery salt
1 pinch red pepper flakes
1 cup quinoa
2 cups chicken broth
½ cup marinara sauce

Directions:
Heat oil in a large skillet over medium heat; cook and stir sausage until browned, about 5 minutes. Add onion to sausage; cook and stir until slightly browned, about 5 minutes. Stir sweet pepper, oregano, thyme, cayenne pepper, celery salt, and red pepper flakes into sausage mixture; cook and stir until fragrant, 1 to 2 minutes. Mix quinoa into sausage mixture; cook and stir until quinoa is slightly toasted, about 1 minute. Pour broth and marinara sauce over quinoa mixture. Cover skillet and simmer until quinoa is tender, about 15 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 420.1
Fat: 27.8 g
Saturated fat: 11.5 g
Carbohydrates: 26.1 g
Sugars: 4.1 g
Dietary fiber: 3.4 g
Protein: 14.7 g
Cholesterol: 56.1 mg
Sodium: 1091 mg
Everything a Cookie Should Be


Ingredients:
shortening, brown sugar, peanut butter, eggs, vanilla, old-fashioned oatmeal, flour

Directions:
Preheat oven to 375 degrees and grease 2 baking sheets.
Cream shortening, peanut butter, and brown sugar in a large mixing bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add 1/2 cup oatmeal and 1/2 cup flour and stir until incorporated. Add another 1/2 cup of oatmeal and flour and repeat. Add enough flour and oatmeal til dough forms. Stir in M&Ms and dark chocolate chips.
Drop dough by rounded teaspoon onto greased baking sheets. Bake cookies until edges and center of cookie is golden brown, about 12 minutes. Remove and let sit for 2 minutes and then transfer to wire rack to cool completely.
Toffee Bar Cookies


Ingredients:
flour, light brown sugar, butter, margarine, vanilla

Directions:
In large bowl, combine flour and sugar.  With pastry blender or 2 knives, use in scissor fashion, cut in butter until mixture resembles coarse crumbs.  Combine egg yolk and vanilla.  Add to crumb mixture, stirring until dough holds together.  Press into 15x20-inch jellyroll pan.  Bake 15-20 minutes at 350F until lightly browned.
Remove from oven and immediately place chocolate bars over hot cookies.  Let stand until chocolate is softened.  Spread chocolate evenly over dough, then sprinkle with walnuts.  Cool completely on wire rack.  Cut into bars.
Peanut Butter and Jelly Sandwich Cookies


Ingredients:
light brown sugar, unsalted butter, honey, egg, salt, baking powder

Directions:
MIX peanut butter, brown sugar, butter, honey and egg in large bowl. In a separate bowl, whisk together flour, salt and baking powder; add to the peanut butter mixture and mix well. Divide the dough into 4 equal portions. Wrap each portion in plastic wrap or waxed paper and refrigerate 2 hours or overnight.
REMOVE portions from refrigerator and place each portion between 2 sheets of plastic wrap or waxed paper. Roll each portion into a “sheet” about 1/8-inch thick (refrigerate dough again if it becomes too soft to handle.].
HEAT oven to 350ºF. Using a drinking glass or cookie cutter, cut the dough into circles. Using a smaller drinking glass or cookie cutter, cut smaller circles or “windows” in the center of half of the circles. Transfer cookies to a nonstick baking sheet, leaving 1/2 inch between them.
BAKE all cookies 5 to 6 minutes or just  until they begin to brown. Using a spatula, transfer the cookies to a cooling rack. When cookies have cooled, spread the jelly on the plain cookies and top with the “window” cookies.
Black Bean Brownies


Ingredients:
whole wheat flour, salt, baking powder, raw sugar, instant coffee powder, black beans, vanilla, water

Directions:
Preheat the oven to 350 degrees.
Combine all the dry ingredients.
Drain a can of black beans and rinse thoroughly until the water runs clear.  Return the black beans back to the can and fill with water.  Puree the beans and water.  Add the puree to the dry mix along with the vanilla and extra cup of water.  Stir to combine.
Pour the batter into a greased 9×13 pan.  Bake for 25-30 minutes, rotating the pan around halfway through.  When the brownies are finished they should be firm in the center and the edges will be slightly puffy and starting to pull away from the sides.
Let brownies cool completely then use a 2×2 in cookie cutter to cut into 24 squares.
Optional: 1 1/2 cup walnuts (will add extra calories, though!].
Tomato Florentine Soup I
Category: soups-stews-and-chili
By MARBALET

Lovely to look at, even lovelier to taste! Freezes well.

Ingredients:
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can chopped stewed tomatoes
1 (12 fluid ounce) can tomato-vegetable juice cocktail
1 (10.75 ounce) can  condensed tomato soup
1 tablespoon white sugar
1 (10 ounce) package frozen chopped spinach
1 pinch ground nutmeg
salt to taste
ground black pepper to taste
½ cup cooked macaroni

Directions:
Combine broth, tomatoes, juice, and soup in a saucepan with a wire whisk over medium heat. Add sugar, spinach, nutmeg, and salt and pepper to taste, without thawing spinach. Allow to heat gently 20 minutes on medium-low until spinach is tender. Keep hot without letting it boil. Add cooked pasta and cook for 10 minutes longer.

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

Calories: 106.3
Fat: 1.5 g
Saturated fat: 0.3 g
Carbohydrates: 21.5 g
Sugars: 10.3 g
Dietary fiber: 3.2 g
Protein: 4.4 g
Sodium: 734.9 mg
Red Lobster Biscuits


Ingredients:
Bisquick baking mix, garlic powder, butter, butter, dried parsley flakes, garlic powder

Directions:
Preheat oven to 400 degrees.
Combine biscuit ingredients in a large bowl and mix well, but not too well (chunks are OK].
Mixing may require a bit of kneading.
Roll about 1/4 cup of dough to make potential biscuits and place them on a non-greased, non-stick cookie sheet (there should be 12].
Make sure that they are well-spaced.
Place biscuits in the oven for 15-17 minutes.
While the biscuits are in the oven, combine glaze ingredients.  Melt the butter at 15 second intervals until it is melted.
Remove the biscuits from the oven when they are golden brown.
Pour or brush the glaze onto the biscuits.
Enjoy!
Real French Onion Soup


Ingredients:
onions, butter, sugar, dry white vermouth, bay leaves, salt, pepper, French baguette, gruyere cheese

Directions:
First, tackle the onions.  Wearing gloves, peel the onions in a well ventilated area and slice into thin rounds or half rings (I use a mandolin for speed, precision and less crying].
Melt the butter in a large pan over a medium heat, add the onions (don't worry if they're spilling over the sides] stir well and cover with a lid  (you may have to do this in 2 pans but you'll be able to add them together once they've reduced down].
After a minute or so, reduce the heat and cook very very gently for about 40 minutes, checking and stirring every 5-10minutes.
The onions should be unctuously soft by now, bathing in their own liquid.  If not give them another 10 minutes or so.
Remove the lid, stir in the sugar, turn up the heat just a little and gently simmer for another 20-30 minutes or so until almost all of the liquid has evaporated.  Be careful the onions do not burn.
At this point you must stand over the pan and stir the onions constantly, for 10-15 minutes or more scraping the bottom of the pan if necessary so they do not burn until they become golden brown.  Once this point is reached you can breath a sigh of relief!
Add the vermouth and boil for a few minutes until it has completely evaporated then add the stock, bay leaves and salt along with a good amount of freshly ground black pepper.
Simmer gently for half an hour, stirring from time to time then taste and adjust seasoning if necessary
Meanwhile toast 6 slices of French bread and set aside.
When ready to serve, put a toasted slice of bread in each bowl, pour over the soup, sprinkle with grated gruyere cheese and grill until hot and bubbling.
Serve with extra crusty bread and allow yourself to be soothed and calmed.
You will be rewarded for all your hard work I promise!
Cake Mix Peanut Butter Cookies


Ingredients:
peanut butter, water, eggs

Directions:
Turn oven on to 350°F.
Wash your hands.
Dump all ingredients into a bowl.
Get mixer out and mix it until it is mixed up good.  It will look kinda grainy, but feel oily.
If you haven't washed your hands yet, now would be a good time to do it.
After it is mixed up good,grab enough out to make about a 1 inch ball in your hand and roll it around in your hand like you did with Play-Doh when you were a kid.
Place the balls about 2 inches apart on an ungreased cookie sheet.
Get a fork and use the tines to make a criss cross pattern on each ball by gently pressing down on the ball 2 times.  Once for each direction.
Place in oven and bake for 8~12 minutes.
Remember that the shorter the baking time, the softer the cookie.  8 minutes would be the minimum though (unless you have a one of those fancy convection ovens].
Whisky (Or Bourbon) Baked Sweet Potatoes (Or Yams)


Ingredients:
sweet potatoes, brown sugar, sugar-free maple syrup, maple syrup, butter, cinnamon, nutmeg, kosher salt

Directions:
Grease a shallow 3qt baking dish; set aside.
Steam or boil the peeled yams until almost tender; cool and slice into approximately 1 1/2 inch slices (you want them to fit in a the 3qt baking dish in one layer].
Preheat oven to 375°F.
In a small saucepan, simmer brown sugar, syrup, butter, cinnamon, nutmeg, and salt over medium-low heat, stirring occasionally, until sugar has dissolved and syrup thickens, about 5 minutes; Remove from heat and stir in whisky (or other liquor of choice].
Drizzle syrup over yams. Cover with aluminum foil (at this point, they may be refrigerated until you're ready to bake them]. Bake the yams, basting every 15-20 minutes, until syrup has thickened and absorbed (note: not all the syrup will absorb], about 1 1/4 hours. May be served hot, warm, or at room temperature.
Cowboy Beans


Ingredients:
bacon, ground beef, molasses, onion, brown sugar, prepared mustard, great northern beans

Directions:
Preheat oven to 350 degrees.
Meanwhile, cook down bacon, ground beef, onions, and drain well.
Mix all ingredients together and bake uncovered for 3 hours. Stir periodically for the duration.
Enjoy!
Hot Chicken


Ingredients:
paprika, cayenne pepper, brown sugar, lemon pepper seasoning mix, salt, buttermilk, flour, chicken

Directions:
Mix paprika, cayenne pepper, brown sugar, lemon pepper and salt and sprinkle over chicken.
Let marinate, 2 hours - overnight.
Prepare separate bowls, one with eggs, one with milk and one with flour. Dip chicken in milk, then egg, then dip in flour.
Heat oil to 325 degrees F. Fry chicken for about 15 minutes total per batch (cycle out to ensure the oil stays at 325 degrees F].
Dip in hot sauce.
Baked Tuna Filled Tomatoes


Ingredients:
tomatoes, cream cheese, lemon, juice and zest of, tuna, green onions, mint leaves

Directions:
Preheat oven to 180°C.
Cut a thin slice from the top of each tomatoe. Set aside for later use.
Scoop out the tomato flesh. Roughly chop the flesh.
Place the tomato shells into a greased ceramic or glass dish.
In a medium bowl- combine the cream heese, lemon rind and 2 tablespoons lemon juice and mix until well combined. Stir in half of the tomato flesh, tuna, onions and the mint.
Spoon the mixture into the tomatoe shells. Replace tomato tops. Season with salt and pepper.
Bake approx 35 minutes or until the tomatoes are just tender. Do not overbake as the tomatos will collapse and not hold their shape.
Serve warm or at room temperature.
Cinnamon Cream Cheese Roll-Ups


Ingredients:
cream cheese, powdered sugar, sugar, cinnamon, butter

Directions:
Flatten bread with a rolling pin.
Mix cream cheese, egg yolk, and powdered sugar.
Combine sugar and cinnamon; set aside.
Spread 1 T cheese mixture on each slice bread.
Roll up.
Dip in melted butter, then in cinnamon sugar.
Place on ungreased baking sheet.
Bake at 350°F for 20 minutes, or until golden.