xiaoxl/recipe_data huggingface dataset:
Healthy Zucchini Pecan Muffins


Ingredients:
all-purpose flour, whole wheat flour, brown sugar, cinnamon, nutmeg, baking powder, baking soda, salt, pecans, zucchini, skim milk, honey, vanilla, egg

Directions:
Preheat oven to 400., In bowl, mix together first 9 ingredients., In a large bowl, mix together wet ingredients., Add dry to wet and stir just until moist., Spoon batter into 12 muffin cups coated with cooking spray., Bake for 15 minutes or until golden., Remove from pan and cool on a wire rack.
Lemon Pepper & Mustard Baked Ahi / Mahi Mahi / Salmon


Ingredients:
garlic clove, mahi mahi, ground black pepper, unsalted butter, fresh basil, honey, salt, Worcestershire sauce, scallion, Dijon mustard

Directions:
Preheat oven to 375 deg F.
Heat butter in small skillet on medium heat.
Add garlic and heat for 1 minute.
Add honey, worcestershire and mustard, cook for an additional minute.
Add lemon juice and allow to cool in refrigerator for 10 minutes, or until mixture is thick.
Chop scallions and basil.
Cut fish into 2oz portions.
Pinch a piece of foil so that it has four raised edges to trap the sauce.
Arrange fish on oiled/greased aluminum foil.
Spread all of sauce mixture over top of each portion.
Top sparingly with basil and scalions.
Sprinkle salt and pepper.
Roast in oven for 10-15 minutes, depending on thickness of fish (15 minutes per inch thickness for fully cooked], or until desired. If using Ahi, I prefer to cook for 10 minites to allow inside to remain raw.
Pour excess baked sauce over fish.
Extra Crispy French Toast


Ingredients:
eggs, flour, sugar, vanilla, salt, cinnamon, canola oil, butter, powdered sugar, maple syrup

Directions:
Mix together the flour, sugar, vanilla, salt and cinnamon.
Mix in the eggs and milk to the flour, sugar, vanilla, salt and cinnamon mixture.
Heat a deep, large skillet, fill up with Canola Oil just enough to cover the Texas toast thick bread.
If the oil smokes, your pan is too hot; turn down the heat.
With tongs, dip the slice of bread into the batter for 30 to 45 seconds or more, depending on how crispy you want it!
Let the oil drip off, as much as possible.
To serve, put on plate, dust with powdered sugar. Serve with butter and hot syrup.
Monique's Quickest Key Lime Pie Recipe


Ingredients:
sweetened condensed milk, key limes, lime juice, heavy cream

Directions:
Whip the heavy cream in a blender until a whipped cream consistency.
Add the condensed milk, lime juice, grated lime peel and half of the whipped cream into the blender. Blend until smooth.
Pour the contents of the blender into the pie shell, then gently stir in the remaining whipped cream.
Put it in the freezer for about 30 minutes or the fridge for an hour.
Enjoy!
Lemon-Yogurt Cake With Lemon Glaze


Ingredients:
butter, eggs, all-purpose flour, baking soda, baking powder, lemon juice, lemon zest, white sugar, salt, plain yogurt

Directions:
Pre-heat oven to 350°F Grease and flour bunt pan.
In a large bowl, beat butter until fluffy. Slowly beat in sugar.
Add eggs, one at a time.
Add lemon juice and zest; mix well.
In a separate bowl, combine dry ingredients.
Fold in dry ingredients into egg and butter mixture. Mix just until blended.
Fold in yogurt last.
Bake for 40 minutes or until done.
Remove cake from pan and while warm top with a lemon glaze made from 1 cup powdered sugar and the juice of one lemon. If glaze is too thin add a little more powdered sugar.
Yummy Korean Glass Noodles (Jap Chae)
Category: everyday-cooking
By SarahandtheCity

After lots of trial and error, I have managed to recreate one of my favorite appetizer dishes served at a Korean restaurant. While this is not the traditional Jap Chae that includes meats and vegetables, this one is sweet and delightful. Great served as an appetizer or a side dish to chicken and meat! Enjoy.

Ingredients:
1 pkg. (8 serving size) sweet potato vermicelli
½ cup reduced-sodium soy sauce
¼ cup brown sugar
½ cup boiling water
3 tablespoons vegetable oil
1 teaspoon toasted sesame seeds

Directions:
Break the vermicelli into small pieces and place in a deep-sided dish. Cover with hot tap water and soak for ten minutes; drain. Whisk together the soy sauce, brown sugar, and boiling water; pour over the drained noodles; allow to soak 2 minutes. Pour the vegetable oil into a skillet and place over medium heat. Add the noodles and soy sauce mixture to the skillet and cook and stir until hot, about 5 minutes. Sprinkle sesame seeds over the noodles just before serving.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 servings

Calories: 362.7
Fat: 10.7 g
Saturated fat: 1.7 g
Carbohydrates: 65.2 g
Sugars: 13.9 g
Dietary fiber: 0.6 g
Protein: 1.9 g
Sodium: 1072.9 mg
Penne With Slow Roasted Cherry Tomatoes and Goat Cheese


Ingredients:
cherry tomatoes, garlic cloves, extra virgin olive oil, kosher salt, penne, fresh basil leaf, kosher salt, fresh ground black pepper

Directions:
Preheat the oven to 250 degrees F.
Line 2 large baking sheets with parchment paper or wax paper. Halve each tomato and place cut side up in 1 flat layer on the baking sheets. Put a slice of garlic on top of each tomato half. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours(be careful not to burn the garlic]. I check after about a 1/2 hour and push the garlic down into the tomato.
Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm. Enjoy!
Creamy Thai Carrot Soup (Vegan)


Ingredients:
onion, garlic clove, gingerroot, Thai red curry paste, curry powder, salt, silken tofu, mint leaves

Directions:
*NOTE: Thai curry paste available at Asian markets or make your own using recipes off this site.
In a medium saucepan, bring broth, carrots, onion, garlic and ginger to a boil over medium-high heat. Cover, reduce heat to low and simmer for 15 to 20 minutes; until carrots are tender.
Stir in Thai curry paste and salt; simmer 1 minute to blend flavors. Remove from heat; cool slightly.
Add tofu to saucepan and puree in soup pot using an immersion hand blender (or in batches in a blender] until smooth.
Serve mint leaves on side. Yields about 1 cup per serving.
Sriracha Mayonnaise


Ingredients:
mayonnaise, yellow mustard, hot chili sauce

Directions:
In a bowl, whisk together mayonnaise, mustard, and sriracha.
Store in an air-tight container for up to a month.
Use as a condiment on burgers, hot dogs, fries, sandwiches, dipping sauce, chips, chicken, fish (fried or baked], etc.  Easily doubles.
Wine and Herb Marinated Chicken (Dump)


Ingredients:
white wine, tarragon, rosemary, thyme, garlic, chicken

Directions:
Directions for cooking day:, combine all ingredients., put chicken pieces in a freezer bag., pour marinade over the pieces., put in freezer., directions for serving day:, completely thaw chicken and marinade., cook on grill or bake in oven until done, throw away marinade.
Chicken With Garlic, Basil &  Parsley


Ingredients:
dried parsley, dried basil, boneless skinless chicken breast halves, garlic cloves, salt, crushed red pepper flakes, tomatoes

Directions:
Preheat oven to 350 degrees F (175 degrees C]. Coat a 9x13 inch baking dish with cooking spray.
Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices.
In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.
Roasted Beet, Pistachio and Pear Salad


Ingredients:
beets, Asian pears, pear, celery, pistachios, fresh lemon juice, honey, brown sugar, black pepper, salt, cayenne pepper, lettuce leaves

Directions:
Preheat oven to 425f degrees.
Leave root and 1 inch of stem on beets, scrub with a brush.
Place beets in a small baking dish.
Bake at 425f degrees for 50 minutes or until tender.
Cool, trim off beet roots, rub off skins, dice beets.
Combine beets, pear, celery, and pistachios in a medium bowl.
Combine juice and next 5 ingredients (juice through red pepper], stirring well with a whisk.
Drizzle over beet mixture, tossing gently to coat.
Serve at room temperature or chilled on lettuce leaves, if desired.
Spaghetti Tacos (From Icarly)


Ingredients:
ground beef, ground turkey, water, spaghetti noodles, salsa, cheddar cheese, lettuce

Directions:
Prepare noodles according to package directions.  Drain and return to pot.
Brown meat in pan until no longer pink.  Add taco seasoning and water.  Bring to a boil.  Reduce heat and simmer for 5-6 minutes, until sauce thickens.  Add spaghetti sauce and cook until warmed.  Add to noodles and mix thoroughly.
To assemble the tacos, place a spoonful of salsa in the shell.  Sprinkle with a small amount of cheese.  Finally, finish filling the shell with spaghetti.  Add lettuce on top, if desired.
Very messy, but very yummy!
Pico de Gallo Chicken Quesadillas
Category: world-cuisine
By Tony Cortez

Flour tortillas filled with chicken breast, onions, peppers, pico de gallo, and Monterey Jack cheese.

Ingredients:
2  tomatoes, diced
1  onion, finely chopped
2  limes, juiced
2 tablespoons chopped fresh cilantro
1  jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2  skinless, boneless chicken breast halves - cut into strips
½  onion, thinly sliced
1  green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
¼ cup sour cream, for topping

Directions:
In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt, and pepper. Set pico de gallo aside. In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside. Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm. In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 4 servings

Calories: 673.2
Fat: 29.1 g
Saturated fat: 10.9 g
Carbohydrates: 72.8 g
Sugars: 7.2 g
Dietary fiber: 6.7 g
Protein: 31 g
Cholesterol: 65 mg
Sodium: 978.5 mg
Pear and Nut Salad


Ingredients:
blue cheese, cream cheese, 2% low-fat milk, mesclun, pears, apples, fresh ground black pepper

Directions:
Whisk together in a small bowl, half the blue cheese with the cream cheese and milk until well combined. If you find the dressing too thick add a little more milk. May be made ahead and refrigerated. (If you buy the crumbled blue cheese you will need a 175g package].
Place 1 cup of the mesclun mix on individual salad plates.
Cut pears in half, remove core and cut into wedges.
Arrange pears on top of greens.
Drizzle dressing over pears. Top with remaining blue cheese, nuts and pepper.
Monster PB M&M Cookies


Ingredients:
eggs, brown sugar, white sugar, vanilla, corn syrup, golden syrup, baking soda, margarine, peanut butter, quick oatmeal

Directions:
Mix in a large dishpan in order given., Drop from an ice cream scoop onto a greased cookie sheet., Flatten with fork., Bake at 350° for 15 minutes until lightly browned.
Peanutty Apple Trifle Dessert


Ingredients:
graham cracker crumbs, brown sugar, peanut butter, peanut butter, butter, margarine, cream cheese, sugar, Cool Whip, powdered sugar, ground cinnamon

Directions:
In bowl, combine cracker crumbs, brown sugar, 1/2 cup peanut butter and butter and spoon 1/2 of mixture into 3 qt bowl.
In a mixing bowl, beat cream cheese and sugar until smoothed and fold in the whipped topping.
Spread 1/2 of this mixture into the trifle bowl or deep dish bowl.
Top w/one can apple pie filling.
Then combine powdered sugar, cinnamon and the remaining peanut butter until crumbly and sprinkle half over pie filling.
Repeat the layers and refrigerate until serving.
Mango, Nectarine and Raspberry Crumble


Ingredients:
nectarines, mangoes, raspberries, plain flour, caster sugar, lime juice, heavy cream, plain flour, baking powder, demerara sugar, butter

Directions:
Preheat oven to 170C (350F].
Toss nectarine and mango slices with raspberries, flour, sugar and lime juice.
For the topping, place all ingredients in a food processor, pulse until just combined.
Place the nectarine and mango mixture in a 2 litre baking dish.
Cover the fruit with the topping and bake for 45 minutes or until golden.
Serve with cream.
Southwest Polenta and Vegetables


Ingredients:
onion, button mushroom, zucchini, red bell pepper, extra virgin olive oil, garlic cloves, sea salt, corn, black beans, diced tomatoes, fresh thyme, chili powder, cumin, black pepper, polenta, romano cheese, spinach

Directions:
Chop onion, mushrooms (if using], zucchini and pepper. Preheat oven to 350 degrees F. Heat oil in large pan.
Saute onion and garlic with 1/2 teaspoon salt for about 2 minutes, or until just soft. Add mushrooms, zucchini and red pepper; saute for ~3 minutes.
Add corn, black beans, tomatoes, thyme, chile powder, cumin, pepper and remaining salt; simmer for 5 minutes, stirring frequently, until fresh vegetables are crisp-cooked, not soft. While the vegetables cook, lightly oil the bottom of a casserole dish.
Slice polenta into 1/2 -inch rounds and arrange across the bottom of the casserole dish. When vegetables are cooked but not soft, spoon across top of polenta.
Top with grated cheese and bake, uncovered, for 15 minutes.
Serve plain or on a bed of wilted spinach.
Easy Peasy Black Forest Cake


Ingredients:
hot water, butter, caster sugar, eggs, self raising flour, baking powder, milk, caster sugar, cherries in syrup, cherry pie filling

Directions:
Preheat oven to GM4 (180C, 350F]
Mix hot water into cocoa to form a smooth paste.
In a large mixing bowl cream the butter and sugar with a hand mixer until pale and around double the original volume.
Break the eggs and beat them until yolk and white are mixed.
Combine the eggs and cocoa paste with the butter/sugar mixture.
Sift in the flour and the baking powder and fold them into the mixture.
Stir n the milk.
Bake in one 8 inch cake tin at least 2 inches tall for 35 minutes, or one 9 inch tin for 30 mins (You could do this in two separate sandwich tins, but I have no idea how long it would take to bake!].
Leave the cake for 15 minutes to cool before turning out. Leave for another 5 and then use a sharp bread knife to slice the cake in half.
Beat the whipping cream and castor sugar until the cream stiffens.
Pile whipped cream and cherries on top of bottom slice of cake; replace upper slice and cover this with whipped cream and slightly more delicately placed cherries!
Lundy's Ultimate Biscuits


Ingredients:
all-purpose flour, baking powder, sugar, salt, unsalted butter, shortening, milk

Directions:
Preheat oven to 375 degrees.
Sift flour, baking powder, sugar, and salt into a large bowl.
Cut butter and shortening into small pieces and add to flour mixture.
Using hands or a pastry blender, crumble the fat into the flour mixture until the butter and shortening are pea-sized pieces and the mixture resembles coarse cornmeal.
Knead dough gently on a lightly floured work surface.
Roll out dough to 1/2 inch thick which is crucial to the outcome of the biscuits.
Use a 2 inch biscuit cutter or glass to cut out the biscuits and place on an ungreased baking sheet.
Bake 14-15 minutes until golder brown and serve hot.
Barbeque Bacon Chicken Bake
Category: meat-and-poultry
By Rach

Easy-to-make chicken with a little variation. Great on the grill but just as good baked in the oven when you can't grill out.

Ingredients:
cooking spray
8 slices bacon
4  skinless, boneless chicken breast halves
¾ cup barbeque sauce (such as Cattlemen's® or Jack Daniel's®)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Cook bacon in a skillet over medium heat until the edges begin to crisp, about 5 minutes; drain bacon on paper towels. Wrap each chicken breast with 2 slices of bacon in an x-shaped pattern and place into the prepared baking sheet with bacon ends underneath. Bake in the preheated oven for 30 minutes; spread barbeque sauce over chicken breasts and bake until the juices run clear, the chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 10 to 15 more minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 284.4
Fat: 10.1 g
Saturated fat: 3.2 g
Carbohydrates: 17.3 g
Sugars: 12.2 g
Dietary fiber: 0.3 g
Protein: 28.8 g
Cholesterol: 78.6 mg
Sodium: 994 mg
Curried Fish Fingers


Ingredients:
curry powder, salt, paprika, pepper, water, egg, flour

Directions:
Cut the fish fillets lengthwise into 3/4" (2cm] strips, then crosswise into fingers. Cut crosswise with the knife at an angle so the fingers taper at each end.
Mix the seasoning with the water, then add the egg.
Coat fingers with flour then egg mixture then breadcrumbs for a thick coating.
For a thinner coater just dip in egg mixture and then breadcrumbs.
Stand coated on a rack for 15-30 minutes  if desired for the coating to firm.
Cook the fingers in 1/4" (5mm] of oil in a hot pan for 2-3 mins, turning once, until the coating is golden brown.
Drain and serve with wedges of lemon if desired.
Totchos Libre
Category: appetizers-and-snacks
By The Gruntled Gourmand

As Napoleon Dynamite instructed us: It's time to go find our own tots! Free yourself from the tried-and-true tortilla chip and wow everyone at your next Taco Tuesday with this delicious variation using Tater Tots®! Totchos Libre!

Ingredients:
1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
1 pound lean ground beef
¾ cup water
1 (1 ounce) packet taco seasoning mix
1 cup shredded Mexican cheese blend
1 cup shredded pepperjack cheese
½ cup sour cream
½  lime, juiced
1  tomato, chopped
½ cup chopped black olives
½ cup fresh jalapeno pepper slices
1  avocado - peeled, pitted, and cut into chunks
¼ cup chopped scallions
¼ cup chopped cilantro

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spread potato nuggets out onto a baking sheet. Bake in the preheated oven until nuggets are golden brown and crisp, 22 to 24 minutes. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add water and   to beef; bring to a boil, reduce heat to low, and simmer until liquid reduces, about 5 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange potato nuggets on an oven-proof platter and cover evenly with ground beef; spread Mexican cheese and pepperjack cheese over the top. Cook potato nuggets under the broiler until cheese melts, 1 to 3 minutes. Whisk sour cream and lime juice together in a bowl. Top potato nuggets with tomatoes, black olives, jalapenos, avocado, sour cream mixture, scallions, and cilantro, respectively.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 12 servings

Calories: 355.9
Fat: 24.6 g
Saturated fat: 9.5 g
Carbohydrates: 24.2 g
Sugars: 1.5 g
Dietary fiber: 3.4 g
Protein: 14.1 g
Cholesterol: 49.6 mg
Sodium: 708.3 mg
Bistro Black Beans & Rice


Ingredients:
black beans, white rice, water, diced tomatoes, salt, black pepper, minced garlic cloves, dried basil, olive oil, corn tortilla, yellow onion

Directions:
Thoroughly combine tomatoes, olive oil, onion, basil, pepper, and 1 - 2 T salt.  Set aside for flavors to meld.  Stir occasionally.  (Note:  The tomato mixture should be quite salty - it will meld down with the beans and unsalted rice and be just perfect!]
Place beans and juice in a pan.  Bring to a boil, reduce heat to low-medium and cover.  Stir occasionally to prevent sticking.
Combine rice, water, dried onion.  Bring to a boil, reduce heat, cover and simmer 20 minutes.
Remove 1 cup of the beans and smash with a fork.  Stir into pot of beans to thicken remaining beans.
Heat dry skillet and flip corn tortillas to warm and soft.(cast iron skillet works best].   Roll warm tortillas and place in a basket with towel or a tortilla server to keep them warm and moist.
Dish rice into individual bowls.  Top with a healthy serving of beans and as much of the tomato salsa as you like.   Do not pre-mix before serving.  Serve with tortillas.  Scoop the rice and beans into/onto the tortilla and enjoy.
Leftovers make a GREAT next day lunch!
Glazed Carrots


Ingredients:
butter, margarine, brown sugar

Directions:
"Place carrots in a saucepan; add 1 inches of water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender. Drain and set aside. In the same pan, combine butter, brown sugar and salad dressing mix until blended. Add carrots. Cook and stir over medium heat for 5 minutes or until glazed."
Blueberry Banana Muesli


Ingredients:
rolled oats, vanilla yogurt, dried cherries, banana, blueberries, walnuts, maple syrup

Directions:
combine oats, yogurt and dried fruit, cover and refrigerate overnight.
add fruit, nuts and milk and sweetener if using, stir well and let sit 5-10 minutes.
enjoy cold!
Southern Mint Julep


Ingredients:
of fresh mint, water, confectioners' sugar, Bourbon, of fresh mint

Directions:
Place mint in blender; add water and sugar.
Blend until leaves disappear, add ice and bourbon; blend a few seconds.
Pour into frosted glass or julep cup which has been filled with finely chopped ice.
Stir and decorate with a sprig of mint.
Serves 1.
Note: Serve with a short straw that is no taller than the mint, so one enjoys the aroma as well as the taste.
Deep-Fried Ice Cream


Ingredients:
ice cream, eggs, cinnamon, honey

Directions:
Form ice cream into balls about the size of a baseball. You will need to put each one in the freezer as you make them.
Roll each in corn flakes then roll in eggs, then once more in flakes to completely coat.
Immediately put back in freezer to harden.
Heat enough oil to cover the ice cream as it cooks.
When oil is hot dip ice cream in for 15 seconds or just till lightly browned.
Drain on paper towel and sprinkle with cinnamon, put a dollop of cream on top, and drizzle with honey.