xiaoxl/recipe_data huggingface dataset:
Art Major Easy Oven BBQ Chicken


Ingredients:
chicken breast halves, barbecue sauce, onion, reduced-fat cheddar cheese, garlic powder, fresh black pepper, chili powder

Directions:
preheat oven to 375., scatter sliced onion pieces in a casserole dish., place chicken breasts on top of onions., season chicken with garlic powder, pepper, and chili powder., pour bbq sauce over chicken., bake for 30 minutes., top with cheddar cheese., return to oven for 3-5 mins, or until cheese is melted., enjoy!
Lemon-Lavender Cupcakes
Category: desserts
By Candice

Delicious lemon cupcakes with a hint of lavender and creamy lemon frosting. These are not your Mama's cupcakes. Updated with a light, moist texture and just an 'ever-so-subtle' Provencal taste. My husband did not know there was lavender in them. He loved my 'secret' ingredient. Try to eat just one... I dare you!

Ingredients:
1 cup all-purpose flour
1 ½ teaspoons culinary-grade lavender buds, roughly chopped
1 teaspoon baking powder
¼ teaspoon salt
¾ cup white sugar
3 tablespoons unsalted butter, room temperature, cubed
1 large egg, slightly beaten
2 tablespoons lemon juice
1 tablespoon lemon zest
½ cup buttermilk
1 cup loosely packed confectioners' sugar
5 teaspoons lemon juice
1 teaspoon lemon zest
1 tablespoon culinary-grade lavender buds, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake tin with cupcake liners. Whisk flour, chopped lavender, baking powder, and salt together in a bowl. Set aside. Beat sugar and butter together in a bowl using an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in egg, lemon juice, and lemon zest. Beat 1/3 cup of flour mixture into lemon mixture until just combined. Beat in 1/4 cup buttermilk, followed by another 1/3 cup flour mixture; add remaining buttermilk and flour mixture and stir to combine. Spoon batter into the cupcake liners, filling each 2/3 full. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 16 to 18 minutes. Let cool 5 minutes before transferring cupcakes to a wire rack to cool completely. Stir confectioners' sugar and lemon juice together in a bowl until smooth. Stir in lemon zest. Drizzle over cooled cupcakes and garnish with lavender.

Prep time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 12 cupcakes

Calories: 164.4
Fat: 3.5 g
Saturated fat: 2 g
Carbohydrates: 32 g
Sugars: 23.4 g
Dietary fiber: 0.4 g
Protein: 2 g
Cholesterol: 23.5 mg
Sodium: 106.6 mg
Japanese Mushroom, Chestnut & Butternut Squash Pilaf


Ingredients:
shiitake mushrooms, mirin, soy sauce, rice, toasted sesame seeds, chestnuts

Directions:
Put the rice, squash, chestnuts, soy sauce and mirin in a small sauce pan with a lid, lay the musrooms on the surface stalk side down. Pour the vegetable stock over the rice to cover it by about 1/4 inch, bring to a simmer, cover and cook for 15 minutes or until the rice is tender.
Sprinkle with sesame seeds before serving.
Blitz Bubble Ring


Ingredients:
cream cheese, sugar, ground cinnamon, butter, pecans

Directions:
Flatten each biscuit to approximately 3".
Cut each package of cream cheese into 20 squares.
Place 1 square of cream cheese into the center of each flattened biscuit.
Combine sugar and cinnamon and carefully spoon 1 tsp of cinnamon/sugar mix over each square of cream cheese.
Pinch and seal each biscuit.
Brush heavy duty Bundt Pan with melted butter (heavy duty pan is important].
Sprinkle a tablespoons of cinnamon/sugar mixture around bottom of Bundt Pan.
Sprinkle a small handful of chopped pecans around pan.
Add layer of biscuits seam side down into pan (keeps biscuits from popping open during baking].
Brush first layer of biscuits with melted butter, sprinkle with more cinnamon/sugar mix and add a few more chopped pecans into pan over biscuits.
Continue adding biscuits 1 layer at a time -  remembering to brush each layer with melted butter, sprinkle with cinnamon/sugar mix and add a few more chopped pecans.
Bake at 365 for approximately 30 minutes (watch closely near the end of baking time and adjust if necessary].
When done baking, turn out IMMEDIATLY onto serving platter - if allowed to cool, it will stick to the pan.
Chicken Riesling


Ingredients:
frying chicken, butter, chicken broth, riesling wine, garlic clove, onion, bay leaf, all-purpose flour, nutmeg, lemon slice

Directions:
Season chicken with salt and pepper.  Brown slowly on both sides in hot butter in large skillet.  Remove chicken and reserve 2 T. drippings.
In skillet, bring broth, wine, garlic, onion and bay leaf to a boil.  Add chicken.  Cover and simmer for 30 minutes or until tender.  Remove chicken to a hot platter and keep warm.
Boil pan juices rapidly for 5 minutes (there should be about 1-1/2 cups when done].  Stir in reserved drippings.  Blend in flour.  Strain pan juices into saucepan.
Add cream and nutmeg.  Bring to a boil, stirring until thickened.
Add small amount of hot mixture to egg yolks to temper them, then stir back into saucepan.  Cook, stirring, for 2-3 minutes.  Pour over chicken.  Sprinkle with parsley and garnish with lemon slices.
Frankfurters in a Loaf


Ingredients:
catsup, Bisquick, milk, parsley flakes, egg

Directions:
Heat oven to 400 degree.
Grease loaf pan 9x5x3.
Split franks lengthwise, not cutting completely through.
Fill each with strip of cheese or about 1 Tsp.
relish/catsup.
Beat remaining ingredients with fork 30 seconds.
Spread in pan.
Arrange franks crosswise on dough, curling lightly to fit pan and pressing slightly into dough.
Bake until bread is light brown, about 20 minutes.
Helen's Fabulous Enchiladas


Ingredients:
corn tortillas, green onions, black olives, chicken

Directions:
This is a simple, layered recipe:
Add enough enchilada sauce to coat the bottom of cooking container with enchilada sauce.  (You can make this using small pie tins, casserole dishes, or any other similar bakeware.].
Place tortillas on top of sauce - one layer, and you can split them up to make sure you have a full layer.
Sprinkle on a scattering of the scallions.
Sprinkle on a scattering of black olives.
Scatter chicken around layer - amount to your taste.
Sprinkle on a healthy layer of cheese.
Scoop enchilada sauce onto layer, enough to thoroughly coat the layer.
Continue in this fashion until you reach the top layer.  On the very top layer, I only use the sauce and cheese, and top with a line of scallions and black olives in a line down the center for color.
Preheat oven to 350 degrees, and cook for 30 minutes, or until cheese is fully melted.
You can also prepare this in a crock pot.  I did this for the first time this week and cooked on high for 2 hours - it came out great!  These are not traditional rolled enchiladas - the layering is identical to lasagna, but the flavor is great.
Asian Style Chicken Ramen Dinner Cole Slaw


Ingredients:
chicken breasts, olive oil, mayonnaise, plain low-fat yogurt, garlic clove, cider vinegar, soy sauce, lemon juice, fresh ground black pepper, green onions, sliced water chestnuts, toasted sesame seeds, cabbage

Directions:
Sauté the chicken pieces in olive and sesame oils until browned.  Drain and set aside.
In a very large bowl, stir together the dressing ingredients well.
Add the browned chicken and coleslaw mix or shredded cabbage to the dressing and toss well to coat.  Set aside.
Into a bowl, break up the ramen noodles into smaller pieces.  In a saucepan, heat the amount of water according to package directions to a brisk boil and add the seasoning packets.   Add the bowl of noodles all at once to the boiling seasoned water and cook, stirring occasionally, for 90 seconds.  (You want the noodles slightly cooked, but not as limp as ramen will get if you cook it fully.] When noodles have cooked for 90 seconds, remove from heat and immediately drain.
Add the semi-cooked drained ramen noodles to the coleslaw and toss again to combine well.
Place salad in a large container and chill in refrigerator for at least 2 hours (it helps to cool and chill them if you stir the slaw a couple of times during chilling].
Makes 4 entrée-size servings.  You can always stretch this salad by adding additional meat or packages of ramen!  We’ve even added more semi-cooked ramen the next day to the leftovers.  :].
Note:  for folks who like their salad spicy, the addition of crushed red pepper is nice, or a bit of Tabasco in the dressing.  A bit of minced fresh sweet basil is also nice in this recipe.  My husband sometimes adds sliced black olives to his serving.  I also use about a 1/2 cup of slivered almonds, because I love their taste and texture in the salad.
Note #2:   if you don’t have yogurt, you can use sour cream instead, but yogurt is preferred.
Note #3:  if taking to a picnic or potluck and you're concerned about the mayo in it, you might consider using Vegenaise instead of regular mayo, which has no eggs in it. Tastes just like old fashioned mayo, but lower fat and no eggs.  See http://www.followyourheart.com for more info.
BBQ Sauce


Ingredients:
garlic clove, onion, mustard, brown sugar, Worcestershire sauce, ketchup, chili sauce, pepper, water

Directions:
Heat oil in a sauce pan and cook onion and garlic for 3-4 minutes or until soft.
Stir in mustard, Worcestershire sauce, sugar, ketchup, chili sauce and water.
Bring to a boil, reduce hear and simmer 8-10 minutes or until sauce reduces and thickens slightly.
White Chocolate Snowballs


Ingredients:
unsalted butter, dark brown sugar, granulated sugar, corn syrup, vanilla extract, egg, all-purpose flour, kosher salt, baking soda, sweetened flaked coconut

Directions:
Heat oven to 375 degrees.  With an electric mixer on medium high, beat the butter, brown and granulated sugars, corn syrup and vanilla for 3 minutes.  Add the egg and beat until combined.  In a separate bowl, whisk together the flour, salt and baking soda.  Reduce mixer speed to low and slowly add the flour mixture to the egg mixture.
Line 2 baking sheets with parchment paper or aluminum foil.
Form the dough into teaspoon size balls.
Spread one 7-ounce bag of sweetened flaked coconut on a plate.  Roll each ball in the coconut, pressing so it adheres.  Place on prepared baking sheets.
Bake for 10 to 12 minutes.  Cool on the baking sheets for 5 minutes.
Transfer the cookies to wire racks.
Meanwhile, in a heatproof bowl placed over, but not touching simmering water, melt 12 ounces white chocolate (chipped or chips].   Turn half the cookies upside down and spread the flat sides with the white chocolate.  Sandwich them with the remaining cookies.
Sweet Bread Dough


Ingredients:
unsalted butter, milk, cold water, active dry yeast, warm water, all-purpose flour, sugar, egg, salt

Directions:
Put butter and milk in a small saucepan and heat until you first see bubbles, stirring occasionally to keep milk from burning. Then remove from heat and add the cold water. [We're scalding the milk and then cooling it back down to not kill the yeast].
Meanwhile, in a large mixing bowl, combine the yeast and warm water, then let sit for about 10 minutes.
Once the yeast is activated and the milk mixture is under 130 degrees F, add the milk mixture to the yeast and also the sugar, egg, salt, and 2 cups of the flour. Beat with electric mixer on low speed until moistened and then mix on medium speed for two minutes. Then switch to a mixing spoon and add another 2 cups of flour. Finally, turn dough out on floured board and knead in additional flour to make a moderately stiff, soft dough. If you have a stand mixer, do all this mixing the easy way and use your dough hook.
Place dough in a lightly greased bowl, turn once to grease surface, cover and let rise in a warm place until doubled in size--about one hour.
The next step is to shape according to your desired final product, then cover and let rise again for about 45 minutes, then bake.
For basic dinner rolls, divide dough into 16 pieces, roll each between your hands to make a ball. These will need to bake at 350 degrees F for about 15-18 minutes. For the more sugary products, use your favorite methods and fillings and increase your baking time as needed, temperature should be fine for most.
Kwek Kwek (Filipino Street Food)
Category: appetizers-and-snacks
By Suhara

A popular street food in the Philippines, kwek kwek are hard-boiled quail eggs in orange batter that are deep fried and served with a sweet and sour sauce.

Ingredients:
12  quail eggs
¼ cup rice vinegar
¼ cup ketchup
¼ cup brown sugar
2 teaspoons soy sauce
½ cup water
1 drop yellow food coloring
1 drop red food coloring
1 cup all-purpose flour
salt and freshly ground black pepper to taste
oil for deep frying
¼ cup cornstarch
bamboo skewer

Directions:
Place eggs in a saucepan and cover with water. Bring to a boil, reduce heat to medium, cover, and cook for 4 minutes. Remove from heat and let stand, covered, for 2 minutes. Rinse eggs in cold water and cool to room temperature; peel. Combine rice vinegar, ketchup, brown sugar, and soy sauce in a saucepan. Cook and stir over medium until sugar has dissolved, about 5 minutes. Let cool. Prepare batter by adding red and yellow food coloring to the water to get a deep orange color. Combine flour, salt, and pepper in a bowl; pour in orange water and stir until there are no lumps. Heat oil in a wok to 375 degrees F (190 degrees C). Gently roll eggs in cornstarch to coat and shake off excess cornstarch. Dip into orange batter so they are fully covered. Poke eggs with the bamboo skewer and drop gently into the hot oil. Deep fry until the batter is crispy, about 2 minutes per side. Remove eggs with a slotted spoon and drain on paper towels.

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

Calories: 149.9
Fat: 8.5 g
Saturated fat: 1.3 g
Carbohydrates: 16.2 g
Sugars: 5.6 g
Dietary fiber: 0.3 g
Protein: 2.4 g
Cholesterol: 76 mg
Sodium: 133.1 mg
Tortas Ahogadas


Ingredients:
arbol chiles, garlic cloves, salt, water, roma tomatoes, garlic cloves, oregano, water, salt, red onion, vinegar, lime juice, water, salt

Directions:
For the tomato salsa, boil tomatoes. In a blender, puree with the garlic and water. Add the oregano and salt to taste.
For the spicy sauce, boil the arbol chiles. In a blender, puree with the garlic, crackers, hot sauce and water. Strain.
For the onions, add the vinegar, lime juice, and water. Let it marinade for 15 minutes. Season with salt.
To assemble, cut the bolillos in half. Spread the refried beans on both sides. Add the meat. Pour the tomato sauce over it. Add the desired amount of spicy sauce. Top off with the marinated onions.
Alfredo Pasta Primavera


Ingredients:
cream cheese, parmesan cheese, butter, milk, fettuccine, parsley, dried parsley

Directions:
Cook cream cheese, parmesan cheese, butter and milk over medium-low heat, until melted and well blended, stirring occasionally.
If you are using raw veggies cook in the microwave while sauce is cooking.
Boil pasta while sauce is cooking.
Drain pasta and vegetables.
Toss pasta and vegetables lightly with the sauce.
If using dried parsley toss with the pasta and sauce.
If using fresh parsley sprinkle over the top after it is all tossed.
Basil Tomato Mozzarella Salad


Ingredients:
tomatoes, olive oil flavored cooking spray, salt, pepper, part-skim mozzarella cheese, fresh basil

Directions:
Arrange tomatoes on plate and lightly mist with olive oil., Add salt and pepper., Sprinkle cheese on top and top with basil.
Amaretto Yogurt Sauce


Ingredients:
plain yogurt, sugar, Amaretto, salt

Directions:
Mix all the ingredients.
Taste and adjust to personal preference.
Serve over:
Berries (hit them with a little lemon juice to brighten].
Bread Pudding.
Chocolate cake.
Lemon cake.
Chocolate ice cream.
Whatever you want to put under it!
Cappuccino Bundt Cake


Ingredients:
hazelnuts, instant coffee powder, ground cinnamon, eggs, water, confectioners' sugar

Directions:
Preheat oven to 350°F., Grease and flour a 12 cup bundt pan., I use Bakers Joy spray., Mix semi sweet morsels and chopped hazelnuts., Spoon evenly in bottom of bundt pan., In a large bowl combine dry cake mix, coffee powder and cinnamon., Slowly add vegetable oil, eggs and water., Mix slowly with electric mixer to moisten., Beat at medium speed for 3 minutes., Pour batter over topping in pan., Bake for 60 minutes., Cool on rack for 15 minutes., Invert cake pan onto serving plate., Cool completely., Dust with confectioners' sugar.
Fried Ravioli


Ingredients:
olive oil, buttermilk, parmesan cheese

Directions:
Pour enough olive oil into a large frying pan to reach a depth of 2 inches.
Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls.
Working in batches, dip ravioli in buttermilk to coat completely.
Allow the excess buttermilk to drip back into the bowl.
Dredge ravioli in the bread crumbs.
Place the ravioli on a baking sheet, and continue with the remaining ravioli.
When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes.
Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.
Ethiopian Red Pepper Sauce


Ingredients:
"berbere"

Directions:
In a small saucepan over medium heat, combine spicy red pepper jelly, orange juice and berbere. Stir until well blended and bring the mixture to a simmer; stir often.
Reduce the sauce until thick and almost to a syrupy texture. Pour over wings, pork, poultry or lamb. Makes 1 cup.
Bread Pudding in the Slow Cooker
Category: desserts
By Andie

I was looking for a slow cooker recipe for bread pudding. I couldn't find one. So I tasted, tweaked, amalgamated, and adapted recipes to get this! This bread pudding can be breakfast, brunch, or dessert.

Ingredients:
8 cups cubed bread
1 cup raisins  (Optional)
2 cups milk
4  eggs
¼ cup butter, melted
¼ cup white sugar
½ teaspoon vanilla extract
¼ teaspoon ground nutmeg

Directions:
Place bread and raisins in a slow cooker. Whisk milk, eggs, butter, sugar, vanilla extract, and nutmeg together in a bowl; pour over bread and raisins. Toss to evenly coat. Cook on Low until a knife inserted near the center comes out clean, about 3 hours.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 10 mins
Yields: 6 servings

Calories: 396.5
Fat: 14.3 g
Saturated fat: 7.3 g
Carbohydrates: 57.9 g
Sugars: 30.8 g
Dietary fiber: 2.2 g
Protein: 11.4 g
Cholesterol: 150.8 mg
Sodium: 455.4 mg
Tonkatsu Shoyu Ramen (Pork Cutlet Soy Sauce Ramen)
Category: world-cuisine
By bvncbvnc

If you have ever wanted to make great authentic Japanese noodle house ramen, this recipe is for you. Great for singles with some cooking experience and a great everyday meal. Might take longer than the overall time without cooking experience. I rarely measure the amount of each ingredient due to the high number of small measurements used to save time.

Ingredients:
1  egg
1 ½ teaspoons spicy sesame oil
2  (1x3-inch) boneless pork chop slices
2 tablespoons olive oil, divided
1 tablespoon black sesame seeds, divided
2 leaves fresh basil, chopped, divided
1 leaf fresh sage, chopped, divided
1 (3 ounce) package instant ramen noodles (such as Shirakiku®), seasoning packet discarded
3 tablespoons shredded dried kombu
1 ¾ tablespoons bonito soup stock (such as Hondashi®)
1 ¾ tablespoons soy sauce (shoyu)
½ teaspoon white miso paste with dashi
4  1/3-inch slices fish paste stick (naruto)
1 tablespoon tonkatsu sauce
1 tablespoon sushi ginger (shoga), finely chopped
1  green onion, thinly sliced
1 pinch ground black pepper

Directions:
Fill a small pot halfway with water. Bring to a boil; add egg and cook for 15 minutes. Drain. Run cold water over egg and let cool. Pour sesame oil into a large skillet. Add pork slices. Cover pork with half the olive oil, sesame seeds, basil, and sage. Flip and cover pork with remaining olive oil, sesame seeds, basil, and sage. Cook pork, covered, over medium-low heat, until evenly browned on the bottom, about 5 minutes. Flip and continue cooking until second side is browned, about 5 minutes more. Remove from heat. Bring a large pot of water to a boil. Add ramen noodles; cook for 3 minutes. Drain in a colander set in the sink; rinse noodles until water runs clear. Return noodles to the pot. Stir kombu, bonito stock, soy sauce, and miso paste into the noodles. Cook, stirring with chopsticks, over medium heat, until miso paste is dissolved, 3 to 5 minutes. Transfer noodles to a bowl. Peel and cut egg in half lengthwise. Top noodles with egg, pork slices, and fish paste slices. Garnish with tonkatsu sauce, ginger, green onion, and black pepper.

Prep time: 30 mins
Cook time: 41 mins
Total time: 1 hr 11 mins
Yields: 1 bowl

Calories: 1406.4
Fat: 81.8 g
Saturated fat: 22.5 g
Carbohydrates: 90 g
Sugars: 9.6 g
Dietary fiber: 3.3 g
Protein: 75.6 g
Cholesterol: 320.8 mg
Sodium: 3660.2 mg
Dutch Apple Crumb Cake


Ingredients:
tart apples, brown sugar, ground cinnamon, butter, margarine, eggs, all-purpose flour, walnuts, vanilla ice cream

Directions:
Place apples in a greased 13-by-9-by-2-inch dish sprinkled with 1/4 cup brown sugar and cinnamon.
In a large mixing bowl, cream butter and remaining brown sugar.
Add eggs and stir in flour and 1/2 cup walnut.
Spread over apples.
Sprinkle with remaining walnuts.
Bake at 350 degrees for 45 to 55 minutes or until apples are tender.
Serve warm, with ice cream if desired.
Instant Pot® Pork Stew
Category: soups-stews-and-chili
By Yoly

During the pandemic of the Coronavirus and the stay-at-home order, I have been trying different ways of cooking pork shoulder. Hubby and I cook together and this is a simple but delicious recipe we made.

Ingredients:
2 tablespoons olive oil
2 pounds pork shoulder, cut into 6 pieces
salt and ground black pepper to taste
2 tablespoons all-purpose flour
1 cup red wine
1 cup beef broth
2 tablespoons tomato paste
1  onion, cut into large chunks
4 stalks celery, cut into 1-inch pieces
½ pound baby carrots
2 cloves garlic, chopped
2  bay leaves

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Season pork with salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, 4 to 5 minutes. Add flour and cook and stir for 1 to 2 minutes. Deglaze the pot by adding wine, broth, and tomato paste, scraping up all the browned bits from the bottom. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in onion, celery, carrots, garlic, and bay leaves. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 5 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 197.8
Fat: 8.4 g
Saturated fat: 2.2 g
Carbohydrates: 8.9 g
Sugars: 3.5 g
Dietary fiber: 1.8 g
Protein: 15.9 g
Cholesterol: 42.6 mg
Sodium: 219.6 mg