xiaoxl/recipe_data huggingface dataset:
Garlic Cheese Herb Butter


Ingredients:
butter, garlic cloves, parmesan cheese, dried marjoram, dried oregano

Directions:
Blend in food processor or with mixer until it is fluffy.
Place on plastic wrap and roll into a log. Twist ends of plastic wrap to seal butter inches  Best if left in refrigerator at least overnight before using to let flavors meld.
Store in refrigerator (or freezer], and cut off discs of butter as needed.
Sesame Chicken With Dipping Sauce


Ingredients:
boneless skinless chicken breasts, all-purpose flour, salt, pepper, sesame seeds, red currant jelly, soy sauce, fresh ginger

Directions:
Heat oven to 350 degrees F. Coat baking sheet with nonstick cooking spray.
Combine chicken pieces and teriyaki sauce in medium-size bowl. Let stand 15 minutes.
Combine flour, salt and pepper in large, resealable plastic food-storage bag. Lightly beat egg whites in a bowl. Spread out sesame seeds in shallow pan. Add chicken cubes, a few at a time, to flour mixture; seal bag; shake to coat. Dip floured chicken pieces into egg white. Roll in sesame seeds to coat. Place on prepared baking sheet.
Bake in 350 degree F oven for about 20 minutes or until golden and cooked through; instant-read meat thermometer inserted in chicken pieces should register 160 degrees F.
Dipping Sauce: Meanwhile, in small saucepan, heat jelly, soy sauce and ginger until warmed. Serve with chicken.
Note: In a large skillet, spread sesame seeds, working in batches if too crowded. Toast over medium heat, stirring occasionally, until lightly colored, 2 to 3 minutes.
Make-Ahead Tip: Chicken pieces can be coated and refrigerated up to 4 hours.
Green Beans With Bacon-Balsamic Vinaigrette


Ingredients:
green beans, bacon, green onion, brown sugar

Directions:
Cook beans in boiling water for 2 minutes.
Drain; rinse under cold water.
Drain well; set aside.
Cook bacon over medium-high heat until crisp.
Remove bacon, crumble.
Set aside.
Add green onions to bacon fat in skillet; saute 1 minute.
Remove skillet from heat; let cool slightly.
Add sugar and vinegar to skillet; stir until sugar dissolves.
Stir in crumbled bacon.
Pour vinaigrette over beans, tossing gently to coat.
Sprinkle with almonds.
Indian Tacos (And Fry Bread)


Ingredients:
hamburger, diced tomatoes, green pepper, onion, cooked rice, red kidney beans, mild green chilies, chili powder, ground cumin, Tabasco sauce, lettuce, diced tomato, sour cream, black olives, salsa, flour, baking powder, salt, milk

Directions:
Mix the first 10 ingredients in a large sauce pan or skillet.
Simmer on low heat for about 30 minutes or until fry bread is done.
While this is simmering make fry bread.
Fry Bread:
Sift dry ingredients.
Lightly stir in milk.
Add more flour as necessary to make a dough you can handle.
Knead and work the dough on a floured board with floured hands until smooth.
Pinch off fist-sized lumps and shape into a flat disk shape.
Fry in fat (about 375°] until golden and done on both sides, about 5 minutes.
Drain on paper towels.
Place hot fry bread on a plate.
Spread a layer of refried beans.
Top with meat sauce and shredded cheese.
Add lettuce, tomatoes, salsa, etc. if desired.
Café Latte’s Salsa Chicken Chili


Ingredients:
olive oil, boneless skinless chicken breasts, onions, green bell pepper, chili powder, dried cilantro, garlic, chicken broth, garbanzo beans, red kidney beans, diced tomatoes, tomato sauce, lime juice, sour cream, onion, cheddar cheese, tortilla chips

Directions:
Sauté chicken and onions and pepper in olive oil until chicken is opaque and cooked through.
Add group B and cook briefly, stirring constantly.
Add group C, stir and bring to a boil, simmer (covered or uncovered to control thickness of chili to taste] for ½ hour or more.
Adjust seasonings.
Add lime juice to taste right before serving with choice of toppings.
Salsa-Night Sangria (One Glass)


Ingredients:
red wine, apricot brandy, lime juice, lemon juice, apple

Directions:
"Combine all ingredients in a wine glass, stir and enjoy!"
Dill Butter for Asparagus


Ingredients:
butter, fresh dill, fresh lemon juice, fresh asparagus

Directions:
In a small bowl combine softened butter, dill and lemon juice; mix well until blended.
Place on a piece of plastic wrap and shape into a long log, if necessary, refrigerate butter until firm enough to shape into a roll].
Refrigerate the butter mixture until firm, at least one and a half hours or up to 2 weeks.
Steam or boil asparagus (any amount] until crisp-tender; drain and place on a platter.
Slice cold butter log about 1/4-inch thick, and place on asparagus.
**NOTE** To steam asparagus (this is my favorite way!] Place 1 pound of asparagus (or any amount desired] and two tablespoons or any amount of dill butter over the veggies.
Bring long edges of foil together, and fold over to seal.
Crimp ends tightly.
Place the "packet" on a baking sheet at 350 degrees for 25-30 minutes.
This can be done on an outdoor grill also.
Carefully open foil to let steam escape.
Season with salt and pepper.
This method may be done with any veggies.
Absolutely delicious!
Sweet Veggie Protein Bars


Ingredients:
eggs, coconut cream, pumpkin puree, jaggery, honey, skim milk powder, salt, ground cinnamon, sorghum flour, amaranth flour, flax seeds, xanthan gum, guar gum, baking powder, teff, carrot, raisins, granola cereal

Directions:
Line a 13 x 9-inch baking pan with parchment and set aside.
Using an electric mixer, beat eggs, coconut cream, pumpkin, jaggery, honey, milk and whey powders, salt and cinnamon until well combined.
Add flours, bran, flaxseed, psyllium, xanthan gum and baking powder, mixing until combined.
Fold in kaniwa, carrot, raisins (with liquid] and granola.
Spread into the pan and allow to stand for 30 minutes.
Meanwhile, heat the oven to 325°F.
Bake for 30-35 minutes.
Let cool in pan before cutting into bars.
Bill Clinton's Chicken Enchiladas


Ingredients:
green chilies, garlic clove, tomatoes, onions, salt, oregano, sour cream, cheddar cheese, corn tortillas

Directions:
Preheat 2 tablespoons oil in skillet., Remove seeds from chilies, if desired., Chop chilies, then sauté with minced garlic in oil., Drain and break up tomatoes, reserving 1/2 cup liquid., Add tomatoes,1 teaspoon salt, oregano and reserved tomato liquid., Simmer, uncovered until thick, about 30 minutes., Remove sauce from skillet and set aside., Combine chicken with sour cream, cheese and remaining salt., Heat 1/3 cup oil., Dip tortillas in oil until they become limp., Drain well on paper towels., Fill tortillas with chicken mixture., Roll up., Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish., Pour chili sauce over enchiladas., Bake at 250 degrees F until heated through about 20 minutes.
Holubsti--Ukranian Cabbage Rolls


Ingredients:
cabbage, boiling water, butter, onion, salt, pepper, ground beef, ground sausage, tomato juice, butter, salt, black pepper

Directions:
Place the cabbage in a microwaveable bowl with a small amount of water.  Cover with plastic wrap with a small hole to allow for escaping steam.  Microwave on high for five minutes.  Remove the cabbage, turn it over, and microwave for another five minutes.  Remove, and let cool.
In a saucepan, combine boiling water, salt and rice, bring to a boil, cover and simmer just until the water is absorbed, about 14 minutes.  Turn off the heat and let stand.
Preheat your oven to 350.
In a large skillet, melt the butter and sauté the onions until golden.  Mix with the rice.  Gently stir in the ground meat if you choose to use it.
Grease the bottoms and sides of a large casserole dish.
Carefully peel off a leaf from the cabbage head.  You may need to cut the leaves in half, and trim the large center vein.  Place a spoonful of the rice mixture in the center of the leaf, and roll it up like a burrito, carefully tucking sides in first, then rolling the leaf.  Place crease side down in the casserole. Repeat until the casserole is filled, or you run out of cabbage or rice mixture.
For the sauce:
Combine the tomato juice with the melted butter, salt and pepper and pour over the cabbage rolls.  Bake for 1 ½ to 2 hours.  Serve with sour cream, if desired, or more tomato sauce.
Drunken Refried Beans


Ingredients:
bacon, onions, queso fresco

Directions:
Place bacon in large skillet; heat 1 minute over medium-high heat. Add onion; cook 1 minute more. Add drained tomatoes, beans and beer; stir until combined.
Bring mixture to a boil. Reduce heat to low; cook 10 minutes or to desired thickness, stirring occasionally. Sprinkle with cheese just before serving.
English Muffin Olive Cheese Melts


Ingredients:
black olives, green onion, cheddar cheese, curry powder, mayonnaise, salt, English muffins

Directions:
Preheat oven to 400 degrees F (200 degrees C].
In a medium-size mixing bowl, combine olives, green onions, Cheddar cheese, curry powder, mayonnaise, and salt.
Mix well.
Spread mixture on English muffins.
Cut the English muffins into fourths.
Note: If you want to freeze these, now is the time!
Arrange the muffin pieces on a cookie sheet.
Bake at 400 degrees F (200 degrees C] for 10 minutes.
Grilled Skirt Steak with Roasted Potatoes
Category: trusted-brands-recipes-and-tips
By Elizabeth

Steak and potatoes, perfectly seasoned, grilled, and baked to perfection in about 30 minutes. This recipe was made in a Panasonic CIO.

Ingredients:
¼ cup ketchup
2 tablespoons Worcestershire sauce
4 cloves garlic, minced, divided
2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
1 pound skirt steak
4  russet potatoes, diced small
2 tablespoons extra-virgin olive oil, or more to taste

Directions:
Combine ketchup, Worcestershire sauce, 2 cloves of garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small dish or resealable plastic bag. Mix thoroughly and add steak. Mix potatoes, remaining 2 cloves garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and oil together in a bowl. Pour into the grill pan. Place grill pan in the Panasonic® Countertop Induction Oven. Press "Auto Cook" and select setting 4, 12-inch size. Press "Start" and cook for 15 minutes. Mix potatoes, return to oven, set the timer for 5 minutes, and press "Start." Transfer potatoes to a serving plate. Preheat oven to High on the "Grill" setting. Wipe off any garlic from the grill pan with a paper towel. Remove steak from marinade and add to the pan. Grill steak for 1 minute per side. Remove and let rest for 3 minutes. Slice steak and serve with roasted potatoes.

Prep time: 15 mins
Cook time: 22 mins
Total time: 40 mins
Yields: 4 servings

Calories: 318.6
Fat: 11.6 g
Saturated fat: 2.9 g
Carbohydrates: 36.5 g
Sugars: 5.6 g
Dietary fiber: 4 g
Protein: 17.6 g
Cholesterol: 25.2 mg
Sodium: 1450.3 mg
Okinawa Braised Pork Belly (Rafute)


Ingredients:
sugar, soy sauce, ginger, bitter melon, salt

Directions:
Place the meat at room temperature for about 20 minutes before starting.
Heat a pan using high heat. Add a small amount of oil then swirl it around the pan to get a thin coating over the bottom of the pan. Fry the surface of the skin of the pork until it caramelizes or becomes brown. Searing the meat greatly enhances the flavor of the pork.
Bring water in a pot to a boil. Put the pork in the pot with the skin side up then boil it for about 10 minutes. Remove the pork from pot then rinse with running water. Discard the liquid used to boil the pork.
In a clean pot, place the pork with the skin side up. Add two cups of dashi and half a cup of awamori. If liquid is not enough to cover the pork belly, add more dashi.
Turn on the heat then bring the liquid to a boil. Once it boils, lower the heat then simmer for at least an hour or until the pork becomes soft.
Remove the pork from the pot then slice for about 5-centimeter cubes. For the broth, let it cool and refrigerate for about 2 hours until the fat solidifies. Take the solidified fats from the broth and discard. This process of taking the fats is completely optional.
Put back the pork slices in the pot with the reserved broth. Add more dashi just enough to cover the pork belly slices. Add some sliced ginger then bring the liquid to a boil.
Add the sugar and soy sauce then reduce the heat to low. Simmer for about 1 hour or until the pork becomes very soft and the fat part looks glossy.
While simmering the pork, you can prepare the bitter melon which is a great side dish for rafute. Cut it in half then use a spoon to scoop out the white part in the middle which contains its seed.
Slice the bitter melon about 2-centimeter thick crosswise. Soak for 30 minutes in about 2-3 cups of water with 1 teaspoon salt to remove some of its bitterness.
Drain the bitter melon. Bring water in a small pot to a boil then boil the bitter melon for 2-3 minutes or until it is soft. Take the bitter melon from the pot then drain.
Serve the rafute with the bitter melon on the side. Pour over a little bit of the broth used to cook the pork.
White Cranberry Vodka Cocktail


Ingredients:
white cranberry juice, vodka, ginger ale, lemon juice, lemon twist

Directions:
"Combine all ingredients except garnish in a tall glass with ice. Garnish with lemon twist."
Elena's Garbanzo Ceviche


Ingredients:
garbanzo beans, cider vinegar, olive oil, onion, fresh parsley, dried oregano leaves, garlic cloves, ketchup, salt, cayenne pepper

Directions:
Mix together and chill for several hours or overnight., Serve with crackers.
Chicken Almondine


Ingredients:
butter, margarine, flour, rosemary, salt, fresh ground pepper, chicken breast halves

Directions:
Saute almonds in butter in a large skillet over medium heat until lightly browned.
Remove with a slotted spoon, reserving butter in skillet.
Set almonds aside.
Combine flour, rosemary salt and pepper.
Dredge chicken in flour mixture.
Brown chicken in reserved butter over medium-high heat 4 minutes on each side.
Stir in wine or apple juice, cover, reduce heat and simmer 15 minutes or until chicken is done.
Remove chicken to a serving platter, reserving juices in skillet.
Set chicken aside and keep warm.
Bring juices to a boil; stir in reserved almonds.
Spoon almond mixture over chicken.
Shredded Pork Stew With Smoky Chipotle Tomato Sauce


Ingredients:
bay leaves, garlic cloves, plum tomatoes, olive oil, chorizo sausage, onion, salt, adobo sauce, canned chipotle chiles, dried oregano, fresh thyme, fresh marjoram, cilantro, tortilla chips

Directions:
Prepare the Meat: Cut the pork into large chunks. Put the pork in a saucepan and fill with enough water to cover the meat by 1 inch. Add the bay leaves and crushed garlic. Bring to a boil and skim off the grayish foam that rises to the top during the  first few minutes. Decrease the heat to a simmer and cook for 45 minutes, patially covered, or until the pork is tender. (I found I needed to cook the pork double the amount of time.]
Allow the pork to cool in the stock, then drain reserving 1 cup of the stock. Shred the pork by pulling apart the fibers with two forks or your fingers. Set aside.
Prepare the Chorizo: Heat 1 tablespoon of the olive oil in a saucepan over medium heat. Add the chorizo to the pan and cook, breaking it apart as you stir, until it achieves a golden brown color and begins to render its fat. (Don't worry if some of the chorizo sticks to the bottom of the pan.] Using a slotted spoon, remove the chorizo from the pan and set it aside.
Brown the Main Ingredients: Add the remaining 1 tablespoon olive oil to the unwashed pan and set it over medium heat. Add the onion and remaining chopped garlic and saute until the onion begins to get limp and translucent, 3 minutes. Add the shredded pork, season with the salt, and continue sauteing for 3 more minutes. Deglaze the pan by pouring in a couple of tablespoons of the reserved pork stock and scraping the bottom of the pan with a heatproof silicone spatula.
Finish the Stew: Add the chorizo, tomatoes, chipotles, adobo from canned chipotles, oregano, thyme leaves, and marjoram leaves to the pan. Stir well and simmer for 5 minutes. Pour in the remaining reserved pork stock and continue simmering, uncovered, for 25 minutes.
Garnish and serve: Pour the finished stew into a large shallow bowl and garnish sprigs of cilantro. SErve with tortilla chips and Mexican crema.
Beef & Chickpea Paprikash


Ingredients:
stewing beef, flour, sea salt, black pepper, butter, onion, garlic cloves, water, paprika, brown sugar, cayenne pepper, Dijon mustard, ketchup, Worcestershire sauce, chickpeas, sour cream

Directions:
Toss the beef in the flour, sea salt and pepper until well-coated.
Heat the butter over medium-high heat in a heavy pan or dutch oven.  Add the onion and garlic, then add the beef while shaking off excess flour coating.  (Set aside any leftover flour because you might need it later]  Fry, stirring occasionally, until the beef has turned brown, about 5-8 minutes.
Add the stock/water, paprika, brown sugar, cayenne pepper, mustard, ketchup and Worcestershire sauce the pot.  Stir and bring to a boil, then lower heat, cover, and simmer for 2 hours.  Stir occasionally.
After two hours, add the drained chickpeas and cook for a further 30 minutes.
Remove from heat.  Add the yogurt/sour cream, but be sure to temper it with a bit of the warm sauce first to make sure it does not curdle.  (If your stew looks watery, you can stir the leftover flour you set aside earlier into the yogurt before adding it to the pot to thicken the sauce nicely.  If not, just discard the flour and add the yogurt by itself.]  Stir until the paprikash turns a dark orange color.
Serve over egg noodles, pasta, rice, mashed potatoes or, my favorite- fresh gnocchi.
Cranberry Relish


Ingredients:
red apple, navel orange, cranberries, pecans, walnuts, sugar

Directions:
Wash and scrub the apple and orange.
Rinse the cranberries in a colander.
Cut the ends off of the orange just a little, until the sections show through.
Core the apple and cut into quarters.
In a food processor on chop with chop blade, chop the frozen cranberries until a relish consistency.
Scoop out into a bowl.
Chop apple the same way and add to bowl.
Cut orange into quarters and add to processor-chop until all rind is in very small relish like particles.
Add to bowl.
Mix lightly and sprinkle about 1/2 or 2/3's of the one cup of sugar over mixture and let sit for about 1/2 hour.
After sitting, mix again and taste.
If mixture is too tart for you add more sugar until right for you.
We like it tart.
Add nuts last.
Note:We quadruple this recipe or more each year.
For each additional batch, keep out some of the sugar until the batch has rested.
The fruit does tend to sweeten some naturally and this shouldn't be real sweet.
Also-this freezes well.
After the holidays I make several more batches for the rest of the year and freeze in individual containers-ziplock type bowls- (one per meal 4 serving size].
Keeps forever and is handy to get out for picnics in the summer also.
****For freezing batches I do this without the nuts-they tend to mush out over long periods of time-and though they freeze well as nuts they don't adapt to freezing in liquid foods.
**2010 update re: option for nuts.  Place crushed nuts in a small side bowl and let those who like the nuts sprinkle what they want to mix in with their serving.  This also works well, because if there are leftovers, you can freeze it without worrying about the nuts getting mushy. Other option--make two batches, one with and one without<G> With large family gatherings and different tastes or food some can't eat, requirements, this solves the problem. Enjoy.
Alouette Potato Salad


Ingredients:
chives, black olives, aioli

Directions:
Cut potatoes in half.
Place potatoes, scallions, chives, red peppers, and black olives in bowl.
Toss with Alouette Aioli Sauce.
Serve on a bed of salad greens.
Aioli Sauce.
1 pkg.(6.5 oz.] Alouette Garlic & Herbs Spreadable Cheese
6 tablespoons Olive oil.
2 tablespoons Vinegar (recommend balsamic].
1 teaspoons Shallots, minced.
Aioli Directions:.
Place Alouette Garlic & Herbs Spreadable Cheese in medium sized bowl.
In another bowl, whisk together olive oil, vinegar and shallots until well blended.
Gradually add the vinaigrette mixture to the cheese creating a delicious sauce.
Garlic Bread


Ingredients:
butter, garlic powder, dried parsley

Directions:
Preheat oven to 400 degrees., Butter bread., Sprinkle garlic powder evenly over the butter., Sprinkle parsley on garlic butter., Cook for 3-5 minutes, until bottoms are brown.
Computer Screen & Keyboard Cleaner


Ingredients:
baking soda, tap water

Directions:
"Place the ingredients  into a small jar and use as needed on a soft cloth.  Store in a well-sealed jar in a cool location."
Slow Cooker Low-Carb Santa Fe Chicken
Category: soups-stews-and-chili
By Michelle Handrahan Henschell

Easy clean eating, low-carb. Serve over rice or tortillas with your favorite toppings.

Ingredients:
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can fat-free chicken broth
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) bag frozen corn
¼ cup chopped fresh cilantro
3  scallions, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper, or to taste
salt to taste
1 ½ pounds skinless, boneless chicken breast halves

Directions:
Combine black beans, chicken broth, diced tomatoes with green chile peppers, corn, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crock pot. Season chicken breast with salt and lay atop the beans mixture. Cook on Low for 9 1/2 hours. Remove chicken from slow cooker to a cutting board; shred into strands, return to the slow cooker, and stir into the beans mixture. Continue cooking on Low for 30 minutes more.

Prep time: 10 mins
Cook time: 10 hrs
Total time: 10 hrs 10 mins
Yields: 8 servings

Calories: 177.8
Fat: 2.3 g
Saturated fat: 0.6 g
Carbohydrates: 17.6 g
Sugars: 1.3 g
Dietary fiber: 5.2 g
Protein: 22.5 g
Cholesterol: 43.9 mg
Sodium: 548.4 mg
Pumpkin Cake Roll With Cream Cheese Filling


Ingredients:
eggs, sugar, canned pumpkin, all-purpose flour, baking soda, ground cinnamon, salt, cream cheese, butter, confectioners' sugar, vanilla extract, confectioners' sugar

Directions:
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large mixing bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
In a small mixing bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a mixing bowl, combine cream cheese, butter, confectioners' sugar and vanilla; beat until smooth. Unroll cake; spread filling evenly to within 1/2 inches of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired.
Hot Spinach Artichoke Dip


Ingredients:
Philadelphia Cream Cheese, artichoke hearts, spinach, mayonnaise, parmesan cheese, garlic

Directions:
Beat cream cheese and mayo with electric mixer on medium speed until well blended.
Add remaining ingredients, mix well.
Spoon into 9-inch pie or quiche dish Bake at 350 F for 20- 25 minutes or until very lightly browned.
Garnish with chopped tomato, if desired.
Serve with NABISCO CRACKERS or sliced vegetables.