xiaoxl/recipe_data huggingface dataset:
Gluten-Free Waffles


Ingredients:
eggs, coconut milk, pumpkin puree, coconut oil, sugar, baking soda, sea salt

Directions:
Grease your waffle iron accordingly (see notes above], and start your waffle iron. Let it warm up for about three minutes. In the mean time, continue….
Whisk together the eggs, coconut milk and melted oil or butter in a small bowl.
Sift all the dry ingredients in the liquid ingredients and whisk slowly and lightly until smooth.
After the waffle iron is warm, pour your batter into the center of your waffle iron and spread the batter out slightly. No need to spread it all the way. Press the other half of the waffle iron down gently and let cook for 4-5 minutes.
Open the waffle iron and let the waffle cool for about 3 minutes. Carefully move a small spatula underneath the waffle, loosening it. Gently remove the waffle and serve.
California Iced Coffee


Ingredients:
brandy, ice cream, maraschino cherry, cocoa powder, sugar

Directions:
For each serving, pour 2 tablespoons brandy into an Irish Coffee mug or heat safe glass.
Fill 2/3 full with hot strong coffee (see note below].
Top with 1 scoop chocolate, coffee or vanilla flavor ice cream.
Finish with a generous dollop of whipped cream and a maraschino cherry on top. A dusting of cocoa powder and a wafer cookie on the side is nice, too.
Offer sugar, to individual taste.
Note: Pour coffee over ice, if desired.
Artichoke Dip


Ingredients:
artichoke hearts, mayonnaise, sharp cheddar cheese, diced green chilies

Directions:
Preheat oven to 350°F.
Chop artichoke hearts.
Combine all ingredients and mix well.
Pour dip into baking dish.  I find my 8" round pan works great for this, so anything with similar dimensions should work.
Bake for 40 minutes.
Serve warm.
Hole Diggin', Hosta Luggin', Cat Scratchin' Lemonade


Ingredients:
sugar, water, lemon juice, lemon zest, cold water

Directions:
Make a simple syrup by boiling the sugar with 1 cup of water, for one minute. Let cool.
In a large pitcher, mix together, the syrup, lemon juice and zest. Add cold water and chill.
Pasta Salad Con Salami


Ingredients:
olive oil, canola oil, white wine vinegar, garlic, black pepper, egg rotini pasta, spinach rotini pasta, red pepper rotini pasta, tri-colored pasta, green bell pepper, red bell pepper, pitted black olives, green onion, parmesan cheese, romano cheese, Italian parsley

Directions:
Cook pasta., Meanwhile, whisk together oils, vinegar, garlic and pepper., Reserve., Drain pasta and immediately toss with dressing., When cool, add salami, peppers, olives, onion, cheeses and parsley., Toss until all ingredients are coated well., Serve at room temperature.
Lemon Herb Chicken Marinade


Ingredients:
oregano, lemon juice, onion powder, fresh garlic cloves, thyme, salt

Directions:
"Mix well and marinate overnight or 8 hours."
Cucumber Vinegar Sauce


Ingredients:
distilled white vinegar, sambal oelek, fresh coriander, cucumbers

Directions:
Combine the first three ingredients in a small pan over medium heat and heat gently until sugar is dissolved and chili paste is thoroughly mixed.
Remove from heat and pour into a bowl.
Allow mixture to cool to room temperature.
Stir in the coriander and the cucumber and serve immediately.
Or, store in a well-sealed container in the refrigerator for as long as four days.
Air Fryer Cornflake-Crusted Chicken Tenders
Category: meat-and-poultry
By thedailygourmet

This crusting takes chicken from drab to fab! With less than 8 ingredients it's also fast to prepare! I use seasonings from the Savory Spice Shop®, however you can use Italian seasoning in place of the cantanzaro herbs.

Ingredients:
1  egg
1 tablespoon pesto
1 pinch salt
1 cup crushed cornflakes
1 ounce finely shredded Parmesan cheese
½ teaspoon cantanzaro herbs (such as Savory Spice Shop®)
½ teaspoon granulated garlic
1 pinch salt
1 pound chicken tenders

Directions:
Preheat the air fryer to 400 degrees F (200 degrees C). Mix together egg, pesto, and salt in a shallow dish. In a separate dish mix together cornflake crumbs, Parmesan cheese, cantanzaro herbs, garlic, and salt. Dip each piece of chicken piece first in egg wash, then dredge through the cornflake mixture, shaking off excess breading. Place chicken pieces in the air fryer basket. Air fry for 5 minutes, rearrange chicken pieces, and fry until no longer pink in the center and the juices run clear, about 5 minutes more.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 220.1
Fat: 7.8 g
Saturated fat: 2.9 g
Carbohydrates: 7.1 g
Sugars: 0.9 g
Dietary fiber: 0.4 g
Protein: 29.1 g
Cholesterol: 118.6 mg
Sodium: 340.1 mg
Famous Pumpkin Pie


Ingredients:
eggs, solid pack pumpkin, sugar, salt, ground cinnamon, ground ginger, ground cloves, evaporated milk

Directions:
Prepare pie shells., Preheat oven to 425 degrees., Beat eggs lightly in large bowl., Stir in remaining ingredients in order given., Pour into pie shells., Bake for 15 minutes at 425F degrees., Reduce temperature to 350 degrees and bake for 40-50 minutes., Tester near center should come out clean., Cool on wire rack.
Deep Fried Cajun Turkey


Ingredients:
turkey, butter, olive oil, garlic cloves, fresh sage leaves, fresh rosemary, fresh thyme, pepper

Directions:
Take whole turkey place in deep fryer fill with water remove turkey.
Mark the water line with a marker.
Spill out water and dry careful not to remove marked line.
Fill with canola oil.
Heat oil to 350 degrees.
In a small pot melt butter and oil and fresh herbs and crushed garlic let simmer 15 minutes.
Strained and set aside.
Save garlic and herbs.
Tie legs and wings with cotton string to keep them in place next to the body.
Place the chopped strained garlic and herbs under the skin of the turkey.
Inject the herbed butter-oil mixture into the breast and legs.
Rub the cajun mixture inside and outside of the turkey.
Place the turkey breast side up in lowering slowly into oil.
CAUTION Of splattering oil.
Fry turkey 3 1/2 minute per pound.
Use a meat thermometer in the thigh and when it reads 180 degrees its done.
Remove from hot oil and drain on paper towels.
Lets rest for 15 to 20 minutes.
Carve and serve.
I`m really sorry that I didn`t get a picture of the turkey before I carved it.
So the carved picture is what you get for now.
I`m making this for the Fourth of July so I hope to get the picture of the whole turkey then.
" Glazed" Meatloaf


Ingredients:
ground beef, eggs, ketchup, ketchup, brown sugar

Directions:
Preheat oven to 375 degrees.
In large bowl, mix first 5 ingredients together. (You may to use more bread crumbs to get the desired texture - the mixture should not be runny at all and should easily form into a loaf.].
Place mixture into a 13x9-inch pan and form into a loaf.
Cover the loaf with a THIN layer of ketchup and sprinkle desired amount of brown sugar on top of ketchup (we like our crust sweeter so we use more brown sugar].
Bake the loaf at 375 degrees for one hour.
Orange Chicken Teriyaki


Ingredients:
chicken thighs, sake, soy sauce, brown sugar, orange, juice of, orange zest, cornstarch, water

Directions:
Mix all the ingredients together ( except corn starch and water], and using half of the sauce, marinate the chicken for at least 1 hour in the refrigerator. (even better to marinate in the morning and cook for dinner. The longer you marinate, the more flavor, especially meat].
Heat 1 tablespoon of vegetable oil in a pan, then sear chicken on both sides until brown on hight heat. Pour all of the sauce on the chicken, cover, and allow to cook over medium heat for about ten minutes. Be sure to turn chicken as it cooks. Next, mix the corn starch and water in a small bowl, then pour over the chicken as it cooks to chicken.
Serve with sautéed spinach and sweet onions, or Vietnamese cucumber salad and white or brown rice.
Garnish chicken with sesame seeds (roasted or raw] and chopped green onions.
Serves 2 people.
Poached Whole Salmon


Ingredients:
salmon, white zinfandel wine, carrots, celery, onion, bay leaves, kosher salt, escarole, kale, mayonnaise, English cucumber

Directions:
Ask your fish store for a very fresh whole salmon with the head.
Wash fish thoroughly in cold water.
Large dice the onion, celery and carrot.
In a large roasting pan combine the wine, salt, carrot, celery, onion and bay leaves. Bring to a boil on the stovetop, then simmer for 30 minutes.
Meanwhile, make a cradle for the fish.  Using two large pieces of extra heavy duty aluminum foil, fold the long edges together so it will fit in the length of the roasting pan.  The sides will stick out of the pan.  Poke holes in the foil (for draining the fish later].
Lay the fish in the cradle, and lower the cradle into the simmering wine in the roasting pan. Add hot water if necessary to cover the fish. Tightly cover the pan with more foil, and simmer gently for 30 minutes, or 10 minutes for each inch of fish thickness.
Refrigerate the entire pan overnight with the fish still in the cooking liquid.
Next day, arrange escarole and/or kale on a large serving platter.
Very gently remove the cradle with the fish on it from the roasting pan and drain. Discard any vegetables or bay leaves. The fish is VERY fragile right now.
Put the cradle on the counter next to the platter.  Using both hands (and arms], gently slide the fish onto the serving platter.
Using a butter knife, scrape the skin and any grey bits from the body of the fish.  Leave the head, tail and fins untouched.  Remove the eye.
Spread cold mayonnaise over the body of the fish. This is your chance to cover up any boo-boos from moving the fish.
Slice the cucumber in very thin (1/8"] slices.  (I use a mandoline].
Arrange the cucumber slices over the body of the fish so they look like scales.
Insert a flower in the eye socket.
Serve with crackers or cocktail bread and dilled bearnaise.
Limey Apricot Rum Cooler


Ingredients:
lime zest, sugar, fresh lime juice, fresh lime juice, light rum

Directions:
"Place the lime zest and sugar in the bowl of a food processor and pulse until finely ground. Measure out 1/4 cup mixture and transfer the rest to a shallow dish. Pour 2 Tb lime juice in another dish. Dip the rims of 4 glasses into lime juice and then into zest mixture. In a blender puree the nectar with the rum and remaining lime juice and zest mixture. Pour into prepared glasses and serve."
Kevin's Asian Baked Salmon
Category: main-dish
By Kevin Burke

Although especially delicious when made with salmon fillets, this savory dish with Asian flavor works well with salmon steaks too. If preferred, use fresh mushrooms caps and cut them into bite-size pieces before adding to the oyster sauce and sherry. Serve this salmon dish with a side of saffron rice and green vegetables.

Ingredients:
2 cups dried shiitake mushrooms
1 cup oyster sauce
1 tablespoon sherry
2 pounds salmon fillets

Directions:
Soak mushrooms in boiling water 20 minutes; remove stems. Put softened mushrooms, oyster sauce, and sherry into a bowl; stir. Let mixture sit for 10 to 20 minutes. Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with foil, then lightly grease it with olive oil or nonstick cooking spray. Place salmon fillets in prepared baking dish and pour mushroom mixture over the salmon. Bake in the preheated oven until fish flakes easily, about 10 to 12 minutes. If desired, at the end of the cooking time, broil the salmon to sear the coating, about 1 to 2 minutes.

Prep time: 10 mins
Cook time: 12 mins
Total time: 52 mins
Yields: 6 servings

Calories: 427.8
Fat: 16.9 g
Saturated fat: 3.4 g
Carbohydrates: 38 g
Sugars: 1.1 g
Dietary fiber: 5.6 g
Protein: 34.9 g
Cholesterol: 89.3 mg
Sodium: 399.6 mg
Authentic Fire-Roasted Tex-Mex Salsa
Category: appetizers-and-snacks
By severlysnaped

It has taken me years to perfect this recipe. Los Cucos is my favorite TexMex restaurant in Houston, and I used to eat there every 2 weeks, just so I would order a pint of red salsa to go to take home with me. I was addicted to the stuff, it's the best salsa in the world. I finally mastered my own version, which tastes nearly identical to Los Cucos's red salsa.

Ingredients:
cooking spray
5 large Roma tomatoes, halved lengthwise
¼ large white onion
1  jalapeno pepper, stem removed
⅓ cup chopped fresh cilantro
1  lime, juiced
1 ½ teaspoons garlic salt, or to taste

Directions:
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno. Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened. Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 pint

Calories: 14.3
Fat: 0.2 g
Carbohydrates: 3.4 g
Sugars: 1.6 g
Dietary fiber: 1 g
Protein: 0.6 g
Sodium: 343.3 mg
Iced Cocoa-Coffee


Ingredients:
milk, hot water, instant coffee powder, brown sugar, vanilla essence, cinnamon

Directions:
Combine the cocoa, instant coffee, cinnamon and brown sugar.
Add hot water and mix well till the sugar has dissolved completely.
Cool.
Add chilled milk and mix well.
Chill for an hour or so.
Just before serving, add some cream, vanilla essence and cinnamon  and blend till frothy.
Enjoy served in tall glasses.
Baked Parmesan Trout Fillets


Ingredients:
trout fillet, sour cream, parmesan cheese, lemon juice, onion, salt, paprika

Directions:
Preheat oven to 350 degrees.
Place trout fillets in a greased shallow baking dish.
In a small bowl, combine sour cream, Parmesan cheese, lemon juice, onion, and salt; spread over fillets.
Sprinkle with paprika.
Bake 20-25 minutes or until fillets flake easily with a fork.
Best Instant Pot® Chicken Cacciatore
Category: world-cuisine
By Shelly Exel-Miles

A little work up front, barely any cooking time, amazing outcome. Serve this to guests and they will be amazed by your mad Instant Pot®/pressure cooker skills. Serve by itself or over pasta or rice. Also can add a little freshly ground Parmesan cheese.

Ingredients:
1 pound skinless, boneless chicken thighs
2 small skinless, boneless chicken breasts, halved lengthwise
1 tablespoon sea salt
1 tablespoon fresh ground black pepper
¼ tablespoon cornstarch
3 tablespoons extra-virgin olive oil, divided
3 stalks celery, chopped
1 small onion, chopped
4 cloves garlic, minced
1 (8 ounce) package sliced fresh mushrooms
1  green bell pepper, diced
1  red bell pepper, diced
2 large jarred roasted red bell peppers, chopped
¾ cup dry Cabernet Sauvignon
3 tablespoons tomato paste
1 ½ teaspoons red pepper flakes, or to taste
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons chicken bouillon granules
2 teaspoons Italian seasoning

Directions:
Dredge chicken thighs and breasts with salt, pepper, and flour. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1/2 the olive oil. Add chicken and cook until browned on both sides, flipping halfway using tongs, about 10 minutes. Transfer chicken to a plate. Heat remaining olive oil in the pot. Saute celery and onion until translucent, about 3 minutes. Add garlic; stir in mushrooms, green bell pepper, diced red bell pepper, and roasted red pepper. Saute until fragrant, about 1 minute more. Return chicken to pot. Add Cabernet Sauvignon, tomato paste, red pepper flakes, garlic powder, onion powder, bouillon, and Italian seasoning. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 11 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 278.6
Fat: 12.9 g
Saturated fat: 2.6 g
Carbohydrates: 13.1 g
Sugars: 5.6 g
Dietary fiber: 3 g
Protein: 22.6 g
Cholesterol: 62.1 mg
Sodium: 1283 mg
Fifth Avenue


Ingredients:
dark Creme de Cacao, apricot brandy, heavy cream

Directions:
Pour the creme de cacao into a liqueur glass., Float the apricot brandy over a barspoon on top., Finally, float the cream over the drink.
Mint Brownies


Ingredients:
unsalted butter, sugar, vanilla extract, flour, salt

Directions:
Heat oven 350., Grease 13x9x2 pan., Micro in a large Pyrex bowl chocolate and butter., Stir and when melted add sugar blend well., Add eggs, and vanilla mix well., Add flour and mint and mix till just combined., Spread into pan., Bake 25 minutes., Remove from oven and sprinkle on 3/4 cup mint and spread to coat brownies., Return to oven just to melt about 1 minute., Spread the chocolate., Cool., Sprinkle with crushed candy canes if using., Cool and cut into squares.
The Best Cookie Dough Brownies


Ingredients:
sugar, flour, salt, eggs, vanilla, butter, brown sugar, granulated sugar, milk, vanilla, flour, baking chocolate, shortening

Directions:
Preheat oven to 350°.
Grease a 9 x 13 pan.
Mix together sugar, flour, cocoa and salt.
Add oil and mix well.
Add eggs one at a time mixing well after each addition.
Add vanilla (again, be generous with the vanilla, extra vanilla almost always improves the flavor:-]].
Bake for 30 minutes or until toothpick comes out clean (I like my brownies a little gooey].
Allow to cool while you prepare the filling.
Cream butter and sugars until smooth.
Add milk and vanilla.
Add flour 1/2 cup at a time and mix well.
Smooth on top of brownies.
Finally, in a double broiler, melt baking chocolate and Crisco until smooth and runny. Drizzle over top of the cookie dough filling on the brownies, making sure that the entire top is coated with chocolate.
Allow it to set until chocolate is firm (it's hard to cut with the chocolate still runny, though I know it will be hard to resist eating right then and there. If you are in a hurry you can stick it in the refrigerator (or place it outside on your porch if it is cold outside like it always was in AK where I made them. :-]].
Mom's Bread, Reworked.


Ingredients:
water, milk, unsalted butter, sugar, molasses, salt, eggs, bread flour

Directions:
Add 1/2 cup of flour to lukewarm water, add yeast and set aside.
Scald milk and add butter (I keep it frozen so it melts and cools the milk], and allow to cool.  Add in Sugar, Molasses, Salt to milk mixture.  Once milk mixture has cooled, add in eggs.
Place remaining 8 1/2 cups flour in large bowl or (mixer with bread hook].  Add milk mixture and yeast mixture and mix to form sticky dough.  You will need to knead dough for at least 10 minutes.  Grease a large bowl with butter, add dough and turn to coat.  Cover bowl with damp towel, and allow to raise until doubled (about 1 hr].
Pre heat oven to 350°F.
Divide dough in half, punch down and place in 2 9 5/8 x 5 1/2 x 2 3/4 loaf pans, and allow to rise until doubled again.
Bake in 350 F oven for 30 minutes  or until golden brown on top.
Remove from oven and allow to cool before removing from pan -- store in paper or plastic bags until ready to use.
Duck Soup With Brown Rice and Yams


Ingredients:
duck, duck, beef broth, chicken broth, water, onion, celery, carrots, fresh sage leaves, ground cumin, powdered ginger, dried thyme, long grain brown rice, tiny peas, fresh sage

Directions:
Place duck pieces in a soup pot and brown over medium heat.
Add broth and water, bring to a boil and skim away any scum that forms.
Add onion, celery, carrots, bay and sage leaves, cumin, ginger and thyme.
Bring back to a boil, reduce heat and simmer 45 minutes.
Remove duck pieces and let cool.
Strain and degrease stock.
Return stock to pan, add rice, bring to a boil, reduce heat and simmer 25 minutes.
In the meantime, remove duck meat from bones and dice.
Add duck meat and yam to the pot, bring back to a boil, reduce heat and simmer 20 minutes.
Add peas and simmer 5 minutes or until tender.
Add chopped sage and ladle into soup bowls.
Creamed Chicken and Biscuits


Ingredients:
onion, low-fat sour cream, milk, chopped pimiento, cheddar cheese

Directions:
Preheat oven to 350.
Grease an 11x7 baking dish.
In a skillet over medium heat, saute onion in small amount of butter until tender.
In a mixing bowl, combine the onion, chicken, soup, sour cream, milk, and pimiento.
Spoon into baking dish.
Bake for 15 minutes.
Sprinkle with 3/4 cup cheese.
Arrange biscuits in a single layer over top.
Sprinkle with remaining 1/4 cup cheese.
Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes.
Pumpkin Spice


Ingredients:
cinnamon, ginger, allspice, nutmeg

Directions:
Mix ingredients in a bowl and store in an airtight container.
After you make this recipe and taste it <U+0096> you can adjust the spices to suit your taste.
Cola-Barbecue Grilled Steaks With Creamy Caesar Vegetables


Ingredients:
olive oil, barbecue sauce, baby portabella mushrooms, mini sweet peppers, zucchini, artichoke heart, butter, kosher salt, pepper, green onions, parmesan cheese

Directions:
Cola-Barbecue Grilled Steaks:
Preheat grill. Coat steaks on both sides with olive oil and seasoning.
Place steaks on grill; grill 4–5 minutes on each side or until steaks are 145°F (for medium rare]. Brush sauce over both sides of steak during last 2 minutes of grill time.
Remove steaks from grill; let stand 5 minutes to rest before slicing. Serve.
Creamy Ceasar Vegetables:
Place in center of foil sheet: vegetables (except green onions], finishing butter, salt, and pepper. Bring up foil sides; double-fold top and ends to seal packet.
Place packet on grill over indirect heat; grill 12–15 minutes or until vegetables are tender when pierced with a fork.
Remove packet from grill and drain vegetables, if needed; transfer to serving bowl. Stir in dressing and green onions; sprinkle with cheese. Serve.
Apple Fennel Casserole With a Coconut-Turmeric Twist


Ingredients:
fennel, carrots, apple, turmeric, olive oil, coconut milk

Directions:
1. Preheat the oven to 380°F.
2. Wash the fennels and cut them widthwise. Grease a casserole pan with olive oil and put the sliced fennels in it and dust them with turmeric.
3. Thinly cut the apple, grate the carrots and top them over the fennels.
4. Sprinkle the coconut milk on top and bake for about 20 minutes.
5. Flip the fennels upside down, mix them well, put a cover on the casserole and bake for 20 more minutes.
6. Enjoy.
Sausage Croustade


Ingredients:
pork sausage, leeks, dried thyme, frozen puff pastry, egg, milk

Directions:
Saute sausage in medium skillet over medium-high heat until meat starts to render fat, about 5 minutes.  Break up sausage with back of wooden spoon.  Stir in leeks and thyme and reduce heat to medium.  Cook covered until leeks are golden and soft, about 15 minutes.
Heat oven to 400 degrees.
Unfold 1 pastry sheet on ungreased baking sheet.  Spread half the sausage mixture lengthwise over half of pastry, leaving 2-inch border at long edge.  Beat egg and milk lightly together and brush over 2-inch border with fingertips.  Trim border with sharp knife.  Brush top with egg wash.  Cut slits in top 1/2 inch apart and parallel to short edges.
Repeat step 3 with second sheet pastry and remaining sausage mixture.
Bake until lightly browned and puffed, about 20 minutes.  Cut into 1-inch slices and serve hot.
Asian Style Salad Dressing


Ingredients:
soy sauce, fish sauce, lime juice, fresh ginger, coriander leaves

Directions:
"Mix all ingredients together in a bowl and whisk to combine. Or alternatively add ingredients to screw top jar and shake until blended."