xiaoxl/recipe_data huggingface dataset:
Steve Brown's Kung Pao Tofu


Ingredients:
boiling water, honey, soy sauce, Chinese five spice powder, salt, Chinese wine, garlic cloves, chilies, extra firm tofu, peanuts, bok choy, green onions

Directions:
If you're eating this with rice, start the rice first.
Place your wok on the stove and set it to low, so it gets warm throughout.
Open the tofu, wrap in paper towel, and put a pot, bowl, or plate on top to compress it.
Mix all the sauce ingredients, set to one side.
Wash the bok choy, separate the leaves from the stalks. Slice the stalks into short match sticks, chop the leaves, place in separate bowls.
Slice the green onions, add to the bok choy leaves.
Peel the garlic, but leave whole.
Slit the bird chilies lengthwise on one side.
Dice the tofu as you see fit, I like 1 cm cubes.
Set the heat under the wok to medium (I use 5], add the peanut and sesame oil, tilt the pan to coat the sides.
Add the garlic cloves right away, stirring frequently until browned. Remove them and set to one side.
Set the heat on the wok to just below the highest setting (9], add the tofu and toss to coat in oil. Stir fry until the tofu begins to turn golden.
Reduce the heat to medium high (7], and add the peanuts and chilies. Stir fry until the peanuts begin to turn golden.
As this happens, crush the garlic and place it on top of the bok choy stalks.
Add the bok choy stalks and garlic, stir fry until the bok choy turns translucent.
Add the green onions and bok choy leaves, stir fry until the leaves just begin to wilt.
Give the sauce a good stir, and pour over top. Bring to a simmer, and let it go uncovered for a few minutes to thicken.
Remove from heat, use tongs or chop sticks to remove the chilies and set to one side.
Serve over rice or noodles, garnish with sesame seeds. Those who like a little extra heat can squeeze the chilies over their bowls, or add some sriracha pepper sauce.
Sweet Almond Brittle!


Ingredients:
margarine, sugar, flour, milk, vanilla ice cream

Directions:
Combine almonds, margarine, sugar, flour and milk in a skillet; let simmer for a few minutes.
Pour mixture into 9 x 13 x 2-inch pan, lined with foil.
Bake at 400°F until golden brown, 10 to 15 minutes.
Let cool on foil.  When cool, peel off foil.
Break up brittle and serve as is, or crumble over ice cream and garnish with fruit.
Acorn Squash Stuffed W/ Pears, Wild Rice, Walnuts


Ingredients:
acorn squash, fresh ground pepper, nutmeg, unsalted butter, wild rice, low sodium chicken broth, salt, salt, olive oil, yellow onion, garlic clove, celery rib, pears, fresh sage, fresh thyme leaves, fresh parsley, walnuts, dried sweetened cranberries

Directions:
Preheat the oven to 350 degree F. Cut each squash in half crosswise. Scoop out and discard the seeds and strings.
If necessary, trim the top and bottom so that the squash will sit level, and place on a rimmed baking sheet, cut side up. Sprinkle each half with a little salt, pepper, and nutmeg, to taste.
Using 3 tablespoons of the butter, dot each half with some butter. Cover the pan tightly with foil and bake the squash just until moist and tender, about 45 minutes.
Meanwhile, combine the rice, chicken broth, ¼ teaspoon salt, and 2 cups of water, in a medium saucepan.
Bring to a boil over medium-high heat. Reduce the heat to a bare simmer, partially cover, and cook, stirring occasionally, until the rice is tender, about 40 minutes. When the rice is done most of the water should be evaporated.
In a 10-inch saute pan, heat the olive oil over medium heat.
Swirl to coat the pan and saute the onion, garlic, celery, and carrot until slightly softened, about 3 minutes.
Add the pears and saute 2 minutes longer. Cover the pan, adjust the heat to medium-low, and cook the vegetables until crisp-tender, 3 minutes longer.
Add the sage, thyme, and parsley and saute 1 more minute. Remove from the heat.
In a large bowl, combine the cooked rice, sauteed vegetables and pears, walnuts and dried cranberries.
Taste and add salt and pepper, if desired. Mound the rice mixture into the squash halves, dividing it evenly.
Cut the remaining tablespoon of butter into small pieces. Dot each stuffed squash with butter. Cover with foil.
Bake at 350 degrees F until heated through, about 20 minutes.
Pressure Cooker Ratatouille


Ingredients:
olive oil, onion, garlic cloves, green bell peppers, red bell peppers, zucchini, eggplants, diced tomatoes, tomato sauce, water, thyme, salt, ground pepper, basil, parsley

Directions:
Heat olive oil in pressure cooker using the Brown setting.
Add onions, garlic, peppers and brown until the onion is soft.
Add zucchni, tomatoes, eggplant, water, thyme, salt and pepper and brown for 4 minutes.
Cover and set to high pressure for 5 minutes.
Release the pressure using the quick release method.
Unlock and remove lid, add the basil and parsley.
Adjust seasonings to taste.
Honeydew Lime Cooler


Ingredients:
honeydews, lime juice, fresh strawberries

Directions:
Put melon cubes in the freezer for about 15 minutes, until firm., In a blender, combine melon, sherbet and lime juice and process until smooth., Pour into glasses and garnish with strawberries.
Zucchini-Cheese Puff


Ingredients:
zucchini, salt, yellow onion, eggs, ricotta cheese, cheddar cheese, mozzarella cheese, parsley, basil, dried basil, black pepper

Directions:
In a large colander, mix the zucchini with the salt and let stand for 20 minutes.
Press the zucchini with a wooden spoon to extract the liquid.
Heat the oil in a heavy 10-inch skillet over moderate heat.
Sauté the onion until soft, about 5 minutes.
Preheat the oven to 350°F.
In a large bowl, mix the eggs and ricotta.
Stir in the zucchini, onion, cheddar cheese, bread crumbs, parsley, basil, and pepper.
Pour into a lightly oiled, 1 1/2-quart souffle dish or casserole.
*At this point the mixture can be stored.
Refrigerate in the tightly covered casserole for up to 12 hours.
•Bake, uncovered, until the center is set, 45 to 55 minutes.
The mixture will rise slightly.
Serve immediately with buttered mixed vegetables and Yeast Corn Rolls.
Serves 4.
Enjoy!
•Serving later:
Preheat the oven to 350PF.
Proceed as above with baking except bake 60 to 70 minutes.
Brussels Sprout Slaw


Ingredients:
pecans, Brussels sprouts, mayonnaise, Dijon mustard, honey, orange zest, champagne vinegar, kosher salt, fresh ground black pepper, pomegranate seeds

Directions:
Preheat the oven to 375 degrees F.  Place the pecans on a baking sheet, in one layer, and bake 6-8 minutes . Let cool, then coarsely chop and set aside.
Shred the Brussels Sprouts using the large holes on a box grater or a mandoline. Coarsely chop any remaining pieces with a knife.
Combine mayonnaise, mustard, honey, vegetable oil and orange zest in a large bowl.  Whisk in the vinegar and orange juice until smooth.  Add shaved brussels sprouts and toss to combine.  Season with salt and pepper. Transfer to a serving dish and scatter the pecans and pomegranate seeds on top.  Refrigerate 2-4 hours before serving.
Vegan Mac and Cheese


Ingredients:
elbow macaroni, milk, cauliflower, carrot, onion, garlic cloves, nutritional yeast, Dijon mustard, lemon, garlic powder, onion powder, salt, pepper, turmeric, olive oil, mushroom

Directions:
Cook pasta according to package directions, but cook about 3 minutes less than the package recommends so the pasta is al dente (it will continue to cook when baked].
In a pan over medium high heat, add olive oil and saute mushrooms until shrivelled and cooked through. Set aside.
In a separate pot, saute onions until translucent, and add in carrots, butternut squash, cauliflower and enough water to cover all of the veggies. Bring to a boil, turn down to a simmer, and allow to cook until the veggies are fork tender.
Drain the water from the veggies and transfer the vegetables to a food processor, adding remaining ingredients for the sauce and blend until smooth and creamy.
Transfer the mixture to a large saucepan over medium high heat, and bring to a light boil to warm the mixture.
Remove from the heat and add mushrooms and pasta to the sauce, stirring lightly to coat.
Transfer to a large baking dish, or smaller individual baking dishes, and top with bread crumbs.
Bake at 350ºF for about 20 minutes, until the bread crumbs or brown. Feel free to turn on the broiler for the last minute or two to help the tops brown – but be sure to keep an eye on them so they don’t burn.
The Best Vegetarian Meatballs Ever!


Ingredients:
eggs, minced garlic cloves, parmesan cheese, fennel seed

Directions:
Preheat oven to 350 degrees fahrenheit.
Thoroughly defrost veggie crumbles in skillet with a little cooking oil spray.
Remove from heat and combine all ingredients in a big bowl.
Form mixture into 24 small meatballs
Bake in an oiled mini muffin pan (or on an oiled cookie sheet] for about 15 mins or until firm.
(I use cooking oil spray to grease the pans for less fat.].
Magic Muffins


Ingredients:
all-purpose flour, sugar, milk, egg, baking powder, salt, vanilla

Directions:
Preheat oven to 400 degrees Fahrenheit., In a large mixing bowl, combine all ingredients., Stir together until all ingredients are moistened., Pour batter into greased or paper-lined muffin pans,filling cups 3/4 full., Bake 18 to 20 minutes or until center is firm to the touch.
Swiss Steak


Ingredients:
salt, pepper, flour, water

Directions:
Combine flour, salt and pepper. Pound flour mixture into meat.
In a large skillet, add oil and brown meat on both sides over very high heat. When both sides are brown, add can of soup mixed with water; lifting meat to get underneath. Simmer on very low heat for 1 1/2 to 2 hours.
Maple Caramel for Apples


Ingredients:
light brown sugar, real maple syrup, light corn syrup, heavy cream, unsalted butter, sea salt, apples

Directions:
This will make 8 apples depending on size.
Use the apples of your choice.
Line a baking tray with waxed paper and thoroughly coat with butter.  Once cooled, they can be moved to a more decorative tray.
Pierce apples with Popsicle sticks, cleaned branch pieces or wooden chopsticks.  If using wooden kebab sticks, make sure they are sturdy enough to hold apples and cut off any sharp ends.  If using branch pieces, be sure they are very clean, organic and from a non-toxic tree source.
Have any toppings placed out in bowls or on plates.
Place first 4 ingredients in a saucepan and cook on medium heat for about 12-15 minutes, or until 250 on thermometer.
Remove from heat and add 4 tablespoons butter.  Mix well.
If you like a salted caramel add the sea salt, otherwise omit.  Personally, I suggest you omit and just sprinkle sea salt or kosher salt on the dipped apples of your choice.  Not everyone may like salted caramel.
Take your apple on stick and dip and roll around in caramel.  Immediately place on coated wax paper, or roll in topping and place on wax paper.
Suggested Toppings:  Candied Ginger, Dried Cranberries, Toasted Walnuts, Crushed Cookies or Pretzels, Sprinkles.  Be Creative!
Sauce will keep for 2 days covered in fridge.  To reuse, slowly reheat over low heat.
Not recommended for canning.
NOTE: If using Dark Brown Sugar or Dark Corn Syrup it will affect the color and flavor.  I suggest not using and letting the maple flavor shine.  Dark sweeteners can compete due to their strong taste.
Avocado-Mango Salsa


Ingredients:
mango, avocado, serrano chilies, red onion, cilantro, fresh lime juice, cumin

Directions:
"Toss all ingredients together and serve with tortilla chips or as a condiment to grilled meats."
"kicked Up" Macaroni and Cheese


Ingredients:
ground beef, seasoning salt, salt, black pepper, fresh garlic, onion, celery, mushrooms, Tabasco sauce, green bell pepper, Worcestershire sauce, parmesan cheese, milk, half-and-half cream

Directions:
Cook the pasta from the Kraft dinner until firm-tender (do not over cook, leave firm!] drain and rinse under cold water, set aside the cheese packages and the cooked macaroni.
In a large frypan or Dutch oven brown the ground beef with onion, garlic and celery until beef is no longer pink; drain fat.
Add in the mushrooms and the cooked macaroni to the ground beef; mix to combine.
In a bowl, mix together mushroom soup, tomato soup, HP steak sauce, Tabasco sauce (if using] green pepper, Parmesan cheese (if using] and the two packages of cheese mix; mix well to combine.
Add the mixture to the ground beef in the pan and stir to combine.
Simmer on medium heat for 10 minutes; reduce heat to low and simmer for 30-35 minutes, stirring occasionally, adding in milk to thin sauce (I use about 1/4-1/3 cup].
Delicious!
Delicious Feta-Crusted Salmon
Category: main-dish
By familyfoodie1

I first created this dish when my family suggested I try something other than the same tired (yet still yummy) Asian salmon dish. I whipped this up out of ingredients I had on hand. They thanked me profusely. Now I have a new dish to use. It's pretty rich in flavor, but not so high in fat (depending on what kind of ingredients you use). Enjoy!

Ingredients:
1 (2 pound) salmon fillet, bones removed
½ cup crumbled feta cheese
⅓ cup light mayonnaise
1 tablespoon light cream cheese
1 tablespoon Dijon mustard
1 teaspoon balsamic vinegar
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika, ground
1 tablespoon onion powder
1 teaspoon garlic powder
⅓ cup panko (Japanese bread crumbs) or regular dry bread crumbs

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and lightly oil. Place salmon onto foil and set aside. Mix together feta cheese, mayonnaise, cream cheese, Dijon mustard, balsamic vinegar, salt, pepper, paprika, onion powder, and garlic powder in a bowl until smooth. Spread mixture over salmon, then sprinkle panko over top, covering completely. Bake in preheated oven until easily flaked with a fork, about 35 to 45 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 8 servings

Calories: 262.8
Fat: 16.8 g
Saturated fat: 4.4 g
Carbohydrates: 6 g
Sugars: 1.3 g
Dietary fiber: 0.2 g
Protein: 21.9 g
Cholesterol: 68.8 mg
Sodium: 446.9 mg
Insect Bites Help With Honey


Ingredients:
baking soda, honey, olive oil

Directions:
Mix the three ingredients., apply to bite.
Deviled Eggs


Ingredients:
hard-boiled eggs, shrimp, cucumber, ketchup, green onion, salt, pepper, fresh dill, fresh thyme sprig

Directions:
Carefully slice hard boiled eggs in half.
Cut and drain cucumber, by letting cucumber sit in a colander for about 5 minutes.
Mix all ingredients with egg yolks together, (except reserved shrimp and fresh herbs] gently. Spoon back into empty hard boiled egg shell.
Gently place the reserved shrimp on top of the egg yolk mixture, adding a small sprig of fresh herb.
Serve with a little toast point or cracker.
Very Blueberry Muffins


Ingredients:
all-purpose flour, sugar, baking powder, salt, ground cinnamon, unsalted butter, eggs, milk, lemon zest, fresh lemon juice, blueberries

Directions:
Preheat the oven to 375 degrees.  Line 12 large muffin cups with paper liners.
In a large bowl, combine flour, sugar, baking powder, salt and cinnamon with a whisk.
In a separate bowl, whisk together the butter, eggs, milk, lemon zest, and lemon juice until well combined.
Place 1 cup of the blueberries in the bowl of a food processor fitted with the metal blade and pulse several times until coarsely chopped. Stir the chopped berries into the egg mixture.
Add the egg mixture to the flour mixture and stir just until the dry ingredients are moist and blended. Do not overmix. Fold in the remaining  1 1/2 cups whole blueberries.
Scoop the batter into the prepared muffin pan with a large ice cream scoop (one-third cup scoop]. The batter will come to the top of the paper liner or pan.
Bake 25 to 30 minutes, until lightly golden brown and a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and cool for 5 minutes. Turn the muffins out of the pan and serve immediately.
Campbell's Mini Green Bean Casseroles


Ingredients:
"milk"

Directions:
Heat the oven to 375°F  Spray 16 (2 1/2-inch] muffin-pan cups with vegetable cooking spray.  Stir the green beans, soup, milk, 1 cup cheese and 2/3 cup French fried onions in a large bowl.
Roll each biscuit into a 4-inch circle.  Press the biscuit circles into the bottoms and up the sides of the muffin-pan cups.  Divide the green bean mixture among the biscuit cups.
Bake for 20 minutes or until the biscuit cups are golden brown.  Stir the remaining cheese and onions in a small bowl.  Sprinkle over the green bean mixture.
Bake for 5 minutes or until the cheese is melted.  Let the minis cool in the pans on wire racks for 5 minutes.
Phoney Abalone


Ingredients:
boneless skinless chicken breast halves, garlic, eggs, butter, lite olive oil, lemon wedge

Directions:
If the breasts are thick slice them in half lengthwise and then place between sheets of waxed paper and pound them thin.
Place the pounded breasts in a closed container and pour in the clam nector and garlic.
Cover and refrigerate for 36-48 hrs making sure that all of the chicken is covered in the nector.
If not, then turn the chicken 3 or four times during marinating.
Drain well just before cooking, dip in slightly beaten eggs and bread crumbs and lightly fry in the butter/oil.
Homemade Lasagna Sheets
Category: world-cuisine
By Alemarsi

Homemade lasagna sheets are easier to make than you think and you don't even need a pasta machine! And forget about blanching the sheets before baking - no precooking is required!

Ingredients:
2 ¼ cups Italian-style tipo 00 flour, plus additional for dusting
3  large eggs
1 pinch salt
1 tablespoon water as needed

Directions:
Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Bring remaining flour into the mixture using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff. Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes. Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour. Divide the dough into 3 equal portions. Take one piece and flatten it a bit with your hands. Dust a work surface with flour and roll dough out using a rolling pin 5 to 6 times. Turn the dough 45 degrees and roll out again, 5 to 6 times. Keep rolling and turning in the same way until the dough is evenly very thin. When you hold up the dough, you should be able to see your fingers through it. Cut the pasta into rectangular sheets to fit your baking dish using a pastry wheel or a knife. Transfer lasagna sheets to a floured kitchen towel and let air-dry about 30 minutes before assembling.

Prep time: 40 mins
Total time: 1 hr 40 mins
Yields: 4 servings

Calories: 297.3
Fat: 4.8 g
Saturated fat: 1.3 g
Carbohydrates: 49.2 g
Sugars: 0.5 g
Dietary fiber: 1.6 g
Protein: 12.8 g
Cholesterol: 139.5 mg
Sodium: 92.7 mg
Strawberry Nesquik Fruity Frosty Smoothie


Ingredients:
nonfat milk, banana

Directions:
Place milk, ice, banana, orange juice and strawberry Nesquik powder in a blender; cover and blend until smooth.
Serve immediately.
Duck With Chard and Tomatoes


Ingredients:
ducks, olive oil, onions, garlic cloves, fresh thyme, port wine, dry white wine, lemon, chicken broth, canned tomatoes, swiss chard

Directions:
Heat oil in a large oven-safe casserole, brown ducks in batches. Season upon removal with salt and pepper, transferring to a bowl or platter, cover loosely with foil, set aside.
Remove all but one tablespoon fat, discard or reserve remainder, for another purpose.
Cook onions till golden, stirring often. Add garlic and thyme, cooking 1-2 minutes more.
Boil in port and wine till reduced to a glaze.
Add broth, tomatoes and lemon peel, taste and correct for salt and pepper.
Return duck to casserole, cover, and place in the middle of a heated 350 degree oven. Bake until the duck is quite tender, 80-90 minutes. Remove, put duck on a platter and cover to keep warm. Boil juices till reduced to a quart, about 20 minutes. Add chard, cover, simmer gently till tender. Return duck to pan to warm through.
Serve immediately, if desired, with potatoes, sautéed in some reserved duck fat.
Peppermint Brownies


Ingredients:
unsalted butter, granulated sugar, eggs, kosher salt, all-purpose flour, bittersweet chocolate, light corn syrup, white chocolate

Directions:
Center a rack in the oven and heat the oven to 350°F.
Butter the bottom and sides of a 9x13-inch baking pan, line it with parchment (the paper should extend at least an inch above the long sides to act as handles for getting the brownies out], and butter the paper.
Put about 2 inches of water in a small pot and heat to a gentle simmer.
In a heatproof bowl set over the water, melt 8 ounces of the butter and 8 ounces of the unsweetened chocolate.
Be sure that the water is hot but not boiling and that it doesn’t touch the bottom of the bowl.
Stir occasionally with a heatproof spatula until the mixture is completely melted and uniform, 6 to 7 minutes.
Turn off the heat, but leave the bowl over the water.
In a food processor, finely grind the peppermint leaves with the sugar.
In a medium bowl, whisk together the eggs, peppermint extract, salt, and peppermint sugar until just combined.
Whisk in the melted chocolate mixture (reserve the pot of water for later].
Slowly add the flour, gently folding it in with a spatula, until incorporated.
Spread the batter into the prepared pan and bake until a pick inserted into the center comes out almost clean (a few bits of batter should cling to the pick], 35 to 40 minutes.
Put the pan on a rack to cool to room temperature, about 2 hours.
Lift the paper lining to pull the brownies out of the pan.
Peel the paper off the brownies and put them on a cutting board.
To make the glaze, bring the pot of water back to a gentle simmer.
Set a heatproof bowl over the pot and add the semisweet chocolate, corn syrup, and the remaining 2 ounces each butter and unsweetened chocolate.
Stir frequently with a heatproof spatula until the mixture is melted and smooth; set aside.
Put the white chocolate in a separate heatproof bowl and set it over the water.
Stir frequently until it’s melted and smooth; remove it from the heat.
Spread the chocolate glaze over the cooled brownies in an even layer using a spatula.
Drizzle the white chocolate over the glaze in lines.
Use a toothpick or a wooden skewer to drag the white chocolate into the glaze (as shown in the photo at left].
Lift the cutting board and firmly tap it on the counter to settle the glaze.
Refrigerate until the glaze is set, at least 20 minutes and up to 12 hours.
Cut into thirty bars, about 2 inches square (a knife rinsed in hot water and then dried will cut more cleanly than a cold knife].
Keep well covered and serve at room temperature.
These brownies only get better after a couple of days, as their texture gets fudgier and their flavor richer.
Yields about 30 brownies.
Green Pepper Brown Rice


Ingredients:
butter, green bell pepper, scallions, garlic clove, chicken broth, pepper, instant brown rice, salt

Directions:
In a saucepan over medium heat, melt butter; add green pepper and scallion and saute for about 5 minutes.
Add broth and black pepper to saucepan; bring to a boil.
Stir in the rice; reduce heat and cover and simmer for 5 minutes.
Uncover, fluff w/ fork.  Add salt, if needed.
Serve.