xiaoxl/recipe_data huggingface dataset:
Steamed Barbecue Pork Buns
Category: bread
By Chef John

You don't need much experience at all to make beautiful barbecue pork buns, aka. char siu bao. Instead of that mysterious, gelatinous red sauce that Chinese restaurants use, I filled these buns with regular barbecue pork for a more savory version. Regardless of what filling you choose, I hope this helps shape your technique.

Ingredients:
¾ cup water
1 ½ teaspoons active dry yeast
2 teaspoons vegetable oil
1 ½ teaspoons white sugar
2 cups self-rising flour
2 cups diced barbecued pork, or to taste
¼ cup finely sliced green onions
1 pinch cayenne pepper, or to taste
2 teaspoons sesame oil
¼ cup hoisin sauce, or to taste

Directions:
Pour water into a bowl. Sprinkle in yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add vegetable oil, sugar, and self-rising flour. Mix using a wooden spoon until a shaggy dough comes together. Turn dough out onto your counter and knead into a smooth ball, about 10 minutes. Transfer dough ball into a lightly oiled bowl. Flip to lightly coat. Cover and let rise in a warm spot until doubled in size, about 2 hours. Combine pork, green onions, cayenne pepper, sesame oil, and hoisin sauce in a separate bowl. Mix well and refrigerate. Add a couple inches of water to a Dutch oven and set a bamboo steamer on top. Poke dough down to deflate and transfer to a lightly floured surface. Cut dough in half and roll each half into a long tube. Divide each tube into 6 pieces. Roll each piece into a ball and press into a disk. Roll each disk until about 1/8-inch thick and 4 to 5 inches wide. Roll out edges so they are slightly thinner than the center. Transfer a spoonful of filling onto the center of each dough circle. Pinch edges together to form multiple small pleats, moistening edges with water if needed. Squeeze pleats together at the top to seal in the filling. Place pork buns on individual squares of parchment paper. Transfer them to the cold steamer, cover, and let proof until noticeably puffed, 30 to 45 minutes. Bring the water in the Dutch oven to a boil over high heat. Set timer for 10 minutes. Turn off heat and leave buns covered for 15 minutes. Uncover and transfer to plate.

Prep time: 30 mins
Cook time: 15 mins
Total time: 3 hrs 40 mins
Yields: 12 pork buns

Calories: 149.9
Fat: 3.2 g
Saturated fat: 0.7 g
Carbohydrates: 18.7 g
Sugars: 2.1 g
Dietary fiber: 0.9 g
Protein: 10.7 g
Cholesterol: 23.3 mg
Sodium: 369.1 mg
Kittencal's Perfect Cooked White Rice (Soft, Medium or Firm)


Ingredients:
long-grain white rice, cold water, salt

Directions:
*NOTE* for a firm rice (which makes the best Chinese fried rice] use 1-3/4 cups cold water, for medium use 2 cups water less 2 tablespoons, for soft use 2 cups water.
Place the uncooked rice in a fine strainer and rinse thoroughly under cold water; drain very well (this is an important step the rice must be rinsed firstly].
Place the rice into a 2-quart saucepan then spread out to cover the bottom.
Pour the water over the rice, then sprinkle the salt over the top (do not stir] bring to a full boil UNCOVERED on medium-high heat.
When rice is at a full boil immediately reduce heat to medium-low (more towards the lower setting] and simmer uncovered for 20 minutes or until the water has evaporated and the rice looks dry (push aside a few grains of rice with a fork, if there is no moisture/water in the bottom of the pot then it's ready, do not stir!].
Turn off the heat and cover with a lid and let the rice stand on the element for 20 minutes.
Fluff the rice with a fork before serving.
Quick Pickled Radishes
Category: side-dish
By France C

Pickled radishes add a nice flavor to so many things, including salads, noodle bowls, tacos, and brisket sandwiches. They're even great on their own! They're easily customizable with different spices and seasonings. These are ready in minutes, but the flavor only gets better overnight. They will turn a lovely shade of pink the longer they sit. Use a mandoline slicer for quick, even slicing. Will keep for several weeks.

Ingredients:
10  radishes, thinly sliced
⅔ cup white wine vinegar
⅓ cup water
1 tablespoon white sugar
1 teaspoon salt
1  star anise pod
½ teaspoon cumin seed
½ teaspoon black peppercorns

Directions:
Place radish slices into a pint-sized jar with a lid. Heat vinegar and water in a small non-reactive saucepan over medium heat; whisk in sugar and salt until just dissolved.  Remove from heat and add star anise pod, cumin seed, and black peppercorns. Let cool slightly for 5 to 10 minutes. Pour liquid over radishes. Cover and let cool to room temperature, then refrigerate.

Prep time: 15 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 4 servings

Calories: 16.7
Fat: 0.1 g
Carbohydrates: 3.9 g
Sugars: 3.3 g
Dietary fiber: 0.3 g
Protein: 0.3 g
Sodium: 591.2 mg
Garlic Pasta With Shrimp


Ingredients:
campanelle pasta, kosher salt, olive oil, large shrimp, garlic, parmesan cheese, parsley flakes, sea salt, black pepper, water

Directions:
In a large pot, bring water and kosher salt  to a boil.  Add pasta and cook 8 to 10 minutes or until soft to your liking. Drain and run cold water over pasta and let drain well and set aside.
In a large skillet heat olive oil on medium heat. Add fresh raw shrimp and sprinkle sea salt over the shrimp. Stir to combine for 5-10 minutes or until shrimp has turned a light pink.
Add minced garlic and stir well to combine flavor. {Don't let the minced  garlic brown}
Turn heat off from stove and add the  pasta, stir well.
Add greek seasoning,black pepper,and parsley flakes and parmesan cheese.  Stir to combine all well.
Serve hot.
Johnsonville® Italian Meatballs
Category: trusted-brands-recipes-and-tips
By From the Kitchen at Johnsonville Sausage

Using ground Italian sausage plus a few simple ingredients makes these flavorful meatballs extra-easy.

Ingredients:
1  egg, lightly beaten
⅓ cup dry bread crumbs
¼ cup KRAFT 100% Grated Parmesan Cheese
¼ cup milk
¼ cup finely chopped onion
1 (19 ounce) package Johnsonville® Ground Mild Italian Sausage or Links, casings removed*

Directions:
Preheat oven to 350 degrees F. In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion. Remove sausage from casings. Add sausage to the bread crumb mixture and mix well. Shape into 20 meatballs. Arrange meatballs on a shallow baking pan. Bake for 20 minutes or until meatballs are cooked through (160 degrees F). Serve with your favorite sauce and spaghetti.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6 servings

Calories: 366.4
Fat: 29 g
Saturated fat: 10.8 g
Carbohydrates: 6.6 g
Sugars: 1.2 g
Dietary fiber: 0.4 g
Protein: 18.7 g
Cholesterol: 104.6 mg
Sodium: 975.8 mg
Peas & Ham With Creamy Orzo


Ingredients:
orzo pasta, olive oil, garlic clove, dry white wine, heavy cream, low sodium chicken broth, fresh peas, ham steak, parmesan cheese, salt, black pepper

Directions:
Cook orzo according to package directions; drain and set aside.
Saute onion in oil in a saucepan over med-high heat until softened, about 5 minutes.
Add garlic; cook 1 minute.
Stir in wine, cream, broth, peas, and ham; simmer over med-low heat until peas are tender, 4-5 minutes.
Stir in cooked orzo.
Off heat, stir in egg yolk and Parmesan until thoroughly combined (yolk will cook from residual heat  without the risk of curdling].
Season with salt and pepper.
Per cup: 416 calories, 24 g total fat (11 g sat], 3 g fiber, 30 g carb.
Mediterranean Sausage Wrap (With Vegetarian Option)


Ingredients:
Italian sausage, olive oil, zucchini, avocado, green onions, cheese

Directions:
Heat the oil in a non-stick pan on medium heat.
For vegetarians, cook the sausage as per package directions (usually microwave].
For meat, partially cook the sausage as per package directions or your regular method. This usually means boiling, microwaving, or frying.
Slice the sausage.
For vegetarians, place the sliced sausage on your wrap.
For meat, add the sliced sausages, the chopped pepper, and zucchini to the oiled pan, stirring occasionally, until the vegetables are soft but not mushy, and the meat is no longer pink inside.
While the pan mixture is cooking, cut the onions and avocado.
Arrange them with the cheese in the open wrap, on a plate. Try to form the filling in a rectangular shape down the middle, leaving at least two inches of space at the bottom and a third of the wrap on either side.
Add the contents of the pan to the wrap.
Fold the bottom part of the wrap up over the filling, followed by the two sides. You may have to adjust this a few times to get it snug. If you've got toothpicks, you can use one or two to hold the wrap closed while you get your beverage and walk to the table, etc.
Enjoy!
Cod With Cherry Tomatoes and Spring Onions


Ingredients:
cod fish fillet, cherry tomatoes, spring onion, olive oil

Directions:
Preheat the oven to 190°C I have a fan oven so adjust to suit your own appliance.
Cut a piece of tin foil big enough to put your piece of fish on. Using a spray oil (FryLight] spray a piece of tin foil before placing the fish in the centre of the foil and wrapping the fish up like a parcel. This will stop the fish sticking to the foil.
Next cut the cherry tomatoes into small pieces and sprinkle over the fish then do the same with the spring onion. Add the lemon juice and a drop of olive oil, season with salt and pepper and wrap the parcel up tightly.
You will now have a foil parcel of fish ready for the oven.
Cook in the middle of the oven for around 20 mins, checking after 15 by carefully unwrapping the top of the parcel and checking the colour and texture of the fish.
To serve open up the parcels and place the fish on a plate using a fish slice before pouring over the tomato and onions and the juices.
Ww Peanut Chicken (3 Points)


Ingredients:
chicken breast fillet, low sodium soy sauce, water, sesame seeds

Directions:
Preheat oven to 350°F  Coat a baking pan with olive oil cooking spray.
Season chicken lightly with salt and pepper and place in baking dish; set aside.
Combine peanut butter, soy sauce and water (if you like thinner sauce add 1-2 tbsp more water] and stir until smooth and well mixed (or microwave on high 30 seconds]. Spoon mixture over the chicken, then sprinkle with sesame seeds.
Bake for 20-30 minutes or until the chicken is no longer pink inside.
Baklava Cheesecake
Category: desserts
By Trinity

A decadent combination of two of my favorite desserts: cheesecake with a baklava crust. I call it cheeseklava! This is best made a day before serving.

Ingredients:
6 ounces chopped walnuts
½ teaspoon ground cinnamon
½ (16 ounce) package frozen phyllo pastry, thawed
½ cup melted butter, or as needed
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
2 tablespoons all-purpose flour
2  eggs
2 tablespoons lemon juice
1 cup water
1 cup white sugar
½ cup honey
½ teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch pan. Toss walnuts and cinnamon together in a bowl and set aside. Unroll phyllo dough and trim to just slightly larger than the pan so dough will run up the sides. Place 2 sheets of dough in the prepared pan and butter thoroughly. Repeat for a total of 8 sheets layered. Sprinkle about 2 tablespoons of cinnamon-walnut mixture on top. Top with 2 more sheets of dough, butter, cinnamon-walnut mixture; repeat and end with 3 sheets of dough. Butter the top of the baklava. Bake in the preheated oven for 20 minutes. Leave oven on. Meanwhile, combine cream cheese, sugar, and flour in the bowl of an electric mixer. Beat on high power until smooth, about 1 minute. Scrape the bowl. Beat on low speed and add eggs 1 at a time, beating about 15 seconds after each. Scrape bowl. Add lemon juice and beat on high speed  until well blended, about 1 minute. Pour mixture over baked baklava crust in the pan while crust is still hot. Bake in the hot oven until set, 20 to 25 minutes. Cool to room temperature, about 1 hour. Cut cooled cheesecake into 12 servings. Combine water and sugar in a saucepan and bring to a boil until melted, about 5 minutes. Add honey and vanilla extract and simmer for 20 minutes. Drizzle hot sauce over the cooled cake, making sure to get in between the slices. Refrigerate uncovered or only lightly covered with aluminum foil; a tight seal will make it soggy.

Prep time: 30 mins
Cook time: 1 hr 5 mins
Total time: 2 hrs 35 mins
Yields: 12 servings

Calories: 519.9
Fat: 31.9 g
Saturated fat: 14.5 g
Carbohydrates: 54.7 g
Sugars: 41.3 g
Dietary fiber: 1.4 g
Protein: 7.6 g
Cholesterol: 92.4 mg
Sodium: 268.3 mg
Easy Asian Skillet Chicken


Ingredients:
boneless chicken breasts, dried red pepper flakes, cornstarch, chicken broth, cornstarch, rice vinegar, oyster sauce, soy sauce, sugar, green onions, fresh ginger, garlic, red bell pepper, cooked white rice

Directions:
Place the chicken cubes in a bowl, then season with salt and pepper.
Add in 1/2 cup cornstarch; toss until the chicken cubes are well coated.
Place the chicken in a colinder and shake off an excess cornstarch.
In a small bowl mix together chicken broth and 1-1/2 teaspoons cornstarch; whisk until smooth, then add in the rice vinegar, oyster sauce, soy sauce and sugar; whisk well to combine.
In a large heavy skillet (or wok] heat the 1/3 cup oil until very hot (about 5 minutes].
Add in the chicken cubes and fry until JUST cooked though, stirring with a wooden spoon (about 6 minutes].
Using a slotted spoon remove the chicken to a bowl.
Pour off some of the fat (leave about 2 tablespoons in skillet].
Add in green onions, ginger, fresh garlic and red bell pepper; stir-fry over high heat until the bell pepper is crisp-tender (about 2 minutes].
Return the cooked chicken to the skillet or wok; add in the broth mixture and stir until the sauce thickens (about 1 minute].
Serve with cooked rice.
Easy Apricot Squash Soup


Ingredients:
half-and-half, cinnamon, nutmeg, ginger, pepper

Directions:
blend everything and simmer until warm or begins bubbling., enjoy!
Sparkling Strawberry Spritzer


Ingredients:
frozen unsweetened strawberries, sparkling water

Directions:
Place strawberries in container of an electric blender; cover and process until smooth.  Combine strawberry puree, grape juice, and sparkling water in a large pitcher; stir well.
Serve immediately.
Oatmeal Chia Seed Cookies
Category: everyday-cooking
By Island Girl

An easy way to incorporate chia seeds, these delicious cookies contain no eggs or butter and are easy to make. Cookies will be soft; allow them to cool completely.

Ingredients:
2 cups rolled oats
1 cup brown sugar
⅔ cup whole wheat flour
2 tablespoons chia seeds
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
⅔ cup applesauce
3 tablespoons coconut oil
1 cup dried cranberries
½ cup chocolate chips  (Optional)
¼ cup shredded unsweetened coconut  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine oats, brown sugar, flour, chia seeds, cinnamon, baking soda, baking powder, and salt in a bowl. Stir applesauce and coconut oil into oat mixture until dough is evenly mixed. Fold cranberries, chocolate chips, and coconut into dough. Spoon dough onto the prepared baking sheet. Bake in the preheated oven until edges of cookies are lightly browned, 10 to 15 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 12 cookies

Calories: 262.3
Fat: 8.2 g
Saturated fat: 5.7 g
Carbohydrates: 47.4 g
Sugars: 29.8 g
Dietary fiber: 4.1 g
Protein: 3.4 g
Sodium: 230.4 mg
Creamy Tuna Twist


Ingredients:
mayonnaise, cider vinegar, pepper, pasta, tuna, peas, celery, red onion, dill

Directions:
mince onion, finely chop celery, in bowl combine mayo and vinegar  til smooth, add tuna, add rest of ingredients, toss to coat well, cover  chill.
Creamy Peanut Towers
Category: main-dish
By RIMMERM

These are perfect for potlucks, get togethers, or as snacks for the kids. Everyone loves them! You may want to quadruple the recipe. Use toothpicks to keep the creamy towers from tumbling.

Ingredients:
2 slices white bread
2 tablespoons butter
4 tablespoons peanut butter
1 teaspoon white sugar
1 slice whole wheat bread

Directions:
Butter a slice of white bread. Spread peanut butter on the bread over the layer of butter. Sprinkle sugar over the top of the peanut butter layer. Place a slice of wheat bread on top of the white bread and repeat the layering of butter, peanut butter and sugar. Top the wheat bread with a slice of white bread. Cut the layered slices into 9 pieces. Insert toothpicks into the pieces and serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 9 servings

Calories: 87.7
Fat: 6.5 g
Saturated fat: 2.4 g
Carbohydrates: 5.5 g
Sugars: 1.1 g
Dietary fiber: 0.8 g
Protein: 2.7 g
Cholesterol: 6.8 mg
Sodium: 104.1 mg
Brown Butter Snickerdoodles with White Chocolate
Category: desserts
By Darcy Lenz

Toasty brown butter and coarsely chopped white chocolate give traditional snickerdoodle cookies a decadent upgrade in this wow-worthy recipe. Preparing and cooling brown butter requires a little more time--but the rich, nutty flavor is so worth it. In addition to their incredible flavor, these snickerdoodles have a fluffy, melt-in-your-mouth consistency, thanks to the cream cheese in the dough. You'll definitely want to bookmark this one for the holidays, but don't be surprised if you come back to these next-level snickerdoodles all year long.

Ingredients:
1 cup unsalted butter
½ (8 ounce) package cream cheese, softened
1 cup white sugar
⅓ cup light brown sugar
1 large egg
1 large egg yolk
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons cream of tartar
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
¾ teaspoon salt
4 (1 ounce) squares white chocolate, coarsely chopped
⅓ cup white sugar
1 ½ teaspoons ground cinnamon

Directions:
Melt butter for cookies in a saucepan over medium-low heat. Cook, stirring often, until the milk solids turn golden brown and the butter smells nutty, 10 to 12 minutes. Pour butter and any browned bits into a small bowl. Place in the refrigerator until butter resolidifies but is still soft, 1 1/2 to 2 hours. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Remove brown butter from the refrigerator and place in a large mixing bowl. Add cream cheese and beat with an electric mixer until fluffy, about 5 minutes. Add white and brown sugars; beat until combined and fluffy, 3 to 4 minutes more. Mix in egg, egg yolk, and vanilla extract at medium speed until incorporated. Whisk flour, cream of tartar, cinnamon, baking soda, and salt together in a separate bowl. Gradually add flour mixture to the butter mixture, beating until just combined, and adding chocolate in with the last bit of flour. Whisk sugar and cinnamon for coating together in a shallow dish. Scoop cookie dough into 1 1/2- to 2-tablespoon portions and roll each into a ball. Roll each ball in the coating and arrange 3 inches apart on the prepared baking sheet. Bake in the preheated oven until set, 8 to 10 minutes. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Prep time: 30 mins
Cook time: 25 mins
Total time: 2 hrs 35 mins
Yields: 24 cookies

Calories: 228.1
Fat: 11.3 g
Saturated fat: 6.9 g
Carbohydrates: 29.4 g
Sugars: 16.9 g
Dietary fiber: 0.6 g
Protein: 2.7 g
Cholesterol: 42.7 mg
Sodium: 148.8 mg
Noodles With Herbed Carrots


Ingredients:
butter, carrots, fresh parsley, dried rubbed sage, salt, pepper

Directions:
Cook noodles according to package directions; drain.
In same pot melt butter over low heat.  Add carrots; cook, stirring occasionally, until softened, 3-4 minutes.  Stir in parsley, sage, salt, and pepper.
Add noodles; toss to coat.
Instant Pot® Applesauce
Category: side-dish
By LauraF

Five minutes of high pressure is all you need to get a smooth, fragrant applesauce - the Instant Pot® does all the work!

Ingredients:
1  lemon
1  cinnamon stick
1 (1/4 inch thick) slice fresh ginger
1  star anise pod
2  whole cloves
1 piece cheesecloth
3 pounds apples - peeled, cored, and quartered
½ cup water
½ teaspoon salt
2 tablespoons brown sugar, or more to taste

Directions:
Use a vegetable peeler to remove 2 thick strips of lemon peel, being careful to avoid the bitter pith. Tie up lemon peel, cinnamon stick, ginger, star anise, and cloves in cheesecloth for easy retrieval after cooking. Place apples in a multi-functional pressure cooker (such as Instant Pot®). Add cheesecloth bundle, water, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Avoid releasing pressure manually as hot applesauce may splutter up through the vent. Remove the cheesecloth bundle with a slotted spoon and discard. Mix brown sugar into the applesauce until dissolved. Taste and adjust the level of sweetness if needed.

Prep time: 15 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 3 3/4 cups

Calories: 28.4
Fat: 0.1 g
Carbohydrates: 7.7 g
Sugars: 5.6 g
Dietary fiber: 1.3 g
Protein: 0.2 g
Sodium: 39.9 mg
Nutty Mincemeat Bread


Ingredients:
self-rising flour, Egg Beaters egg substitute, walnuts

Directions:
Preheat oven to 350 degrees F. and spray  a 9 1/2" loaf pan with Pam cooking spray.
Mix all ingredients in a bowl stirring only until dry ingredients are moistened. (will be very stiff].
Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a toothpick inserted in center comes out clean.
Remove from oven and cool on a wire rack 10 minutes.
Remove from pan.
Cool completely before slicing.
Yugoslavian Fish Skewers With Serbian Tomato Relish


Ingredients:
olive oil, garlic cloves, pepper, tomatoes, onion, hot red chili pepper, hot green chili pepper, chili pepper, sugar, red wine vinegar

Directions:
Prepare the Serbian Tomato Relish., Core, peel and dice the 2 tomatoes., Combine tomatoes and all the rest of the ingredients., Stir until well combined., Cover and refrigerate for at least 30 minutes., Fish preparation:., Cut fish into 1 1/2-inch chunks., Mix oil, garlic and pepper., Add fish pieces, turning lightly to coat all sides., Thread onto 6 skewers., Spray broiler rack with cooking spray., Place skewers on rack 4 to 6 inches from heat., Broil, turning carefully to cook on all sides., Cook and turn until lightly browned, about 10 to 12 minutes., Serve with tomato relish.
Dole Tropicasian Salad


Ingredients:
pineapple chunks, cucumber, granny smith apple, bean sprouts, crunchy peanut butter, brown sugar, coriander powder, soy sauce

Directions:
Drain pineapple, reserve 1/2 cup of the juice.
Combine spinach, pineapple chunks, cucumber, apple wedges and bean sprouts in large salad bowl.
Mix peanut butter, reserved pineapple juice, brown sugar, coriander, and soy sauce until well blended. Pour over salad; toss to coat and serve.
Jam & Coconut Filled Muffins


Ingredients:
flour, baking powder, caster sugar, egg, coconut, vanilla extract, milk

Directions:
Heat oven to 400°.
Sift together flour and baking powder; stir in sugar and coconut.
Beat the egg, vanilla extract, milk and oil together.
Add the dry mix to the wet mixture.
Mix just until combined.
Drop a large tablespoon of batter into each tin.
Add a teaspoon of jam to each and the rest of the batter.
Sprinkle the tops with a little bit of coconut.
Bake 25-30 minutes or until well risen and firm to the touch.